17/03/2018 Saturday Kitchen


17/03/2018

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LineFromTo

Good morning and welcome to the

weekend. We are live with 90 minutes

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of great chefs and mouthwatering

recipes.

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I'm Matt Tebbutt and this

is Saturday Kitchen Live!

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Welcome to the show.

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Cooking with me today are two

fantastic chefs, Ian Orr,

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who's bringing us a taste of Ireland

for St Patrick's day,

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and Jose Pizarro, whose food

will have us dreaming

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of summers in Spain.

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And Sandia Chang is back

in charge of the drinks.

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Good morning, everyone!

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How are you all?

Good, good. Happy

St Patrick's Day.

I'm excited, I

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like St Patrick's Day. It's a great

excuse for drinking, let's be

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honest. And who better to share it

with than you. Won the Irish food

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and tourism award last year, seven

time winner of best chef in Northern

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Ireland, restaurants. Overachiever.

And we will still have a pint of

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Guinness later. I only drink it once

a year, on St Patrick's Day.

What

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are you doing for us today?

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Hay Smoked Mourne Mountain Lamb,

Wild Garlic Boxty Toasted

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Oatmeal and Whiskey.

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And boxty? It's a little pancake?

Is

basically a little potato pancake,

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we will talk about it and have some

fun with it.

Jose, the godfather of

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Spanish cooking in the UK bringing

some summer sun.

We need some sand

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today.

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Trout with a mussel

and chorizo salsa.

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I wouldn't associate rainbow trout

with Spanish cooking.

We love it

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over there. Normally we have a whole

one with either a Cole Hammer and

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then pan fry it -- with Iberico ham.

And we have some interesting wines

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from some interesting regions as

well.

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As always, we've scoured the BBC

archives to bring you some classic

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foodie moments from some

of the culinary greats including

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Rick Stein, Raymond Blanc,

the Hairy Bikers and Nigel Slater.

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Our special guest is one

of Britain's most popular TV actors.

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From At Home With The Braithwaites

to New Tricks, she has enthralled

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millions of viewers.

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For her latest show she spent four

months in sun-drenched

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Sri Lanka amongst elephants

and tea plantations.

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Sounds tough!

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Please welcome, Amanda Redman!

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APPLAUSE

Lovely to see you. Four months in

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Sri Lanka. That's a tough gig. Yeah,

really tough! And now you're back to

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this snow.

I thought it was spring.

As it is nice to be back? It's a

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long time.

You miss your friends and

family, but apart from that, it's

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not a hardship, I have to say. And

we have fantastic food over there,

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amazing. And it's quite diverse and

very different to Indian food.

I

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have never been to either region, so

I don't know. Sri Lanka is the place

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to go at the moment.

It is very

beautiful and the people are great

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and food is heavenly.

Good, and nice

link! So when you talk about food

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heaven, what would it be?

It would

be carried. -- it would be curry.

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All Currys.

And you also like cod

and crab. What would be your hell

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question your hell would be

couscous.

And any fatty meat. It's

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always been that way, from a baby.

I've never been able to take fatty

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meat. I could eat couscous, but

fatty meat...

You have this strange

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sweet and savoury thing, you don't

like fruit.

I don't. Don't!

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So if the viewers give you heaven,

i'll serve you two of your favourite

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ingredients, cod and crab,

and they'll be infused

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with Sri Lankan flavours.

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I thought the obvious thing would be

a fish curry. But you don't like a

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fish curry! That was a good start

when we found that out this morning.

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I'm going to absolutely convince

you.

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I'm going to make a warming,

coconut curry with poached cod

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and crispy salt and pepper

soft shell crab.

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That will be on top, so it's not

swimming in the source.

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I'll serve that with a citrussy

cucumber and onion pickle

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and some spicy samosas.

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It'll be like being

back in Sri Lanka.

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Sounds gorgeous.

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But if Amanda gets hell,

it's going to be three

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of your worst nightmares -

fatty pork shoulder,

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couscous and a cheeky hit of sweet

fruitiness in the savoury mix.

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Some fatty but flavoursome pork

will be braised in a stock teeming

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with dreadful dried apricots

for that hellish sweet

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and savoury taste sensation.

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And to top it all off,

I'll serve it up on a bed

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of characterless couscous.

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It is harsh, but very delicious.

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But you'll have to wait

until the end of the show to find

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out which one the viewers vote for!

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So everyone, just go

to the Saturday Kitchen website

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before 11:00am this morning

and get voting.

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We also want your questions.

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You can ask our experts

anything, just dial...

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0330 123 1410.

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Get dialling now.

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As always, you can also comment

on what's cooking on social media.

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Ian, let's head to the hobs.

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What are we making?

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Everyone feel free to chip in. What

are we doing?

We are doing beautiful

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Everyone feel free to chip in. What

are we doing?

We are doing beautiful

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lamb, and we will make a potato

boxty with some white garlic. This

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is lovely Mourne Mountain lamb.

It's

a big old rump.

We will trim the fat

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right back to keep special guest

Amanda happy.

We are on the back

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foot already, so that would be good!

What I'm going to do is, in the

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restaurants we would use a lot of

brines for the fish and meat. We

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would boil the water, but this is

buttermilk. It's another brine. It's

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there to soften the meat and add a

little extra flavour, it makes it

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caramelised better. It's really

nice. We have a bit of garlic in

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here, some rosemary and a little bit

of thyme. You could do it with pork

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or chicken. We are using lamb.

You

were saying earlier, this is a

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traditional pancake, potato pancake.

I made it for the kids the other

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day. They loved it. But the first

thing they say is, it's like little

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pancakes, and it's just like that,

as savoury little pancake.

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as savoury little pancake. Leaving

the lamb overnight would be great.

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Some salt and pepper.

You are in

charge of four restaurants.

Browns

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in Derry, Londonderry. We have

Browns on the waterside, the

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original. We have Browns on the

green in Donegal, and we have the

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country house.

I keep meaning to get

there.

I hope you will come over,

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big man.

I would love to.

We will do

a night together when you come over.

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What's on the menu for St Patrick's

Day?

At lunchtime we would have

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things like Irish stew, Champ, that

kind of thing.

Do you do is

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traditional stuff on St Patrick's

Day or do you put your spin on it?

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We have the traditional stuff as

well.

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well. And nice bit of colour. We'll

put this in the oven for about 12

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minutes.

You want some wild garlic

going through the boxty?

A bit of

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wild garlic, you could put spring

onions, some smoked bacon if you

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wanted. You are making the boxty.

Some broccoli. You could also use

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asparagus if you wanted. I like to

add it to a pan with a bit of oil.

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My mother would boil the broccoli

for about four hours, but then it

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wouldn't look like purple broccoli

any more. Mum is probably watching!

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She will be enjoying that. A nice

bit of seasoning. Some salt and

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pepper.

We have some baking powder.

This is plain flour as well. So many

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different recipes for that, this is

more of an Ulster recipe. Cooked

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potato and raw potato. Some recipes

will have all cooked potato and some

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will have all raw potato.

If this is

a traditional dish to use up

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ingredients?

It would be. And when I

haven't made them in a while, they

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are lovely. There is a tradition of

boxty, a song I like to sing.

Do you

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sing it a lot?

All the time!

You

were learning the words in

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rehearsal.

My head chef at the

Waterside taught me the sun. Boxty

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on the griddle, boxty in the pan, if

you can't make a boxty, you'll never

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get your man!

A life lesson for us

all.

A nice hot pan, and these

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little pancakes. If people are

making this mix at home, just make

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it all because it doesn't keep, it

will go black after an hour or so.

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It'll oxidise. How are you

celebrating St Patrick's Day in

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London today.

I have done a big

stall in Borough Market the last

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three days, food producers that are

over. I'm doing a demo today at

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three o'clock. After that I will

watch the second half of the rugby

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and have a Guinness.

That was bad

planning on your part! Ireland doing

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so well in the rugby well.

It should

be a good game today. Looking

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forward to it. And a bit of snow

there as well.

That won't put them

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off.

I don't think so. Definitely

the luck of the Irish today.

I was

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offered tickets late last night and

couldn't go. I was very upset about

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that. Do you want some St Patrick's

Day facts?

OK.

This is my favourite,

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apparently the Irish leader will

hand a crystal bowl of shamrock to

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the US president on St Patrick's

Day. But then it's immediately given

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to the Secret Service and destroyed!

A fun fact for you. But, rosemary.

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This is the toasted oatmeal.

Absolutely delicious. Some butter,

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some seasoning and rosemary. It's

nice for some texture. Some pancakes

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here.

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here.

And if you'd like to ask any

of us a question, give us a call.

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Calls are charged at your standard

network rate.

If you'd like to make

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the sauce for the lamb.

Absolutely.

I love cooking with hay. The

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customers will get this at the side

of the table. In winter time will do

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some venison. We smoke it for a bit

of theatre but it's also flavour,

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because it's really lovely.

Do you

get enough flavour in the space of a

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minute?

You do, you could do it

longer, but we just want a subtle

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smokiness. But the lovely bit of

lamb in there.

Where is the hay

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from?

It's from a pet store. It is

edible, its food safe. Get a

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blowtorch and burn the hay.

So

you're setting fire to it and then

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putting it out?

This is an old cigar

box, it's about 40 years old. We

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have a bigger one as well.

We have

the juices of the lamb in here. Just

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drain off some fact. An annual at

this special whiskey.

It's quiet man

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whiskey.

-- and then we will add

this.

And I'm not a Guinness or

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whiskey fan, but this is beautiful.

I am, I love whiskey. I've never

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really been introduced to Irish

whiskey, though.

This is from the

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city, sweet with a bit of honey in

it. It's lovely. They are doing as

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Cherie as well. 11 years as an Irish

whiskey, and in the last year they

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have it in the sherry barrel. This

is a sweet one. That's why I gave

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you this.

I will let that calm down.

And there is a touch of honey in

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this as well.

That would be great.

Take the boxty out.

That's bringing

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off all the flavours of the meat in

their pan. It's a very simple sauce

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but very delicious. Very rich.

Back

in the day my mum wouldn't have cut

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her boxty but I will be.

Just making

it a bit more like the restaurant.

I

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have to make it a bit more cheffy!

The boxty is delicious on its own.

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That would go down to the customer.

And this lovely smoked flavour in

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the lamb is lovely.

Wow. So you are

staying in London the whole weekend

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or will you race back?

I'm doing the

demo today and then we will chill

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out tonight and head back home

tomorrow.

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We love coming over. We get to see a

few places, markets, and Jennifer

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comes over with me as well. A nice

bit of lamb. Beautiful colour. It is

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amazing. This is a mint gel. You

blitz on the mint. We thicken it

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with Ultra-Tex. It is a type of

starch. Easy to get on the Internet?

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Yes. Why am I shading? I am

panicking. A nice bit of broccoli.

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You could use a spider gives if you

wanted to. We have some of this

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lovely toasted oatmeal.

There is the

sauce.

Like so. Amazing. This sauce,

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I am so happy you are making it.

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I am so happy you are making it. A

nice bit of that. We have trimmed

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the fact really well, Amanda.

Thank

you.

We are trying to win you over.

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There we have it. What is it called?

We have our lamb which is mugged in

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hay, with potato boxty, toasted

oatmeal, and a Quiet Man whiskey

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sauce.

Right, let's see what you

make of this. There is the lamb with

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the whiskey sauce. Look at that.

Fantastic. You worked for a couple

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of years at the River cafe. When you

look at your dishes, the last time

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you came on, you did the dish that

was quite similar, but I cannot see

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much River cafe.

What did you take

out of that? Simplicity at its best,

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find the best produce and do very

little with it. We still do fish

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with lemon and parsley in the

restaurant but it is finding your

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own style as well.

It was an amazing

experience.

How is that? Beautiful.

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The smokiness is stunning.

Cheers.

What are we drinking? I have picked

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a wine from Georgia. This is what we

call orange wine. It is essentially

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an weight wine that has been sitting

with the skin on. It is called

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Tblvino Qvevris. It is named after

the vessel that the Georgians put

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the wine in. It is a clay vessel and

deep-rooted underneath the ground,

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and they keep the wine in there for

three weeks. Witnesses from?

From

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Georgia, the eastern part of

Georgia.

Where can you buy a? It is

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from Marks & Spencer. It is great

that Marks & Spencer is carrying

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such unusual wines. It is largely

undiscovered. It has got lovely

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tanning. It has red wine tannins

Internet, which goes well with the

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meat. It has got hay, honey, spaces.

This is good with you, nice

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combination?

I am in heaven.

Excellent. We're getting there.

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Remind us what you're doing? We are

going to do pan-fried rainbow trout

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with chorizo, mussels and a close

salsa.

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salsa. -- and tomato salsa.

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Don't forget, if you want to ask us

a question this morning,

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just call 033 0123 1410.

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That's 033 0123 1410.

0:18:310:18:32

Lines close at 11:00 am today.

0:18:320:18:34

You haven't got long

so get dialling.

0:18:340:18:36

Or you can tweet us a question

using the hashtag Saturday Kitchen.

0:18:360:18:38

And don't forget to vote

for Amanda's food heaven

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or hell on our website.

0:18:410:18:42

Now let's catch up with Rick Stein

on one of his Long Weekends.

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He's back in Copenhagen

for the first time in 12 years

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and on the hunt for smorre-brod,

a very special Danish open-sandwich.

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Well, I'm very pleased

to be back in Copenhagen.

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I've only been here once before,

about 12 years ago.

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I don't actually remember the food

as being particularly good then,

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apart from, I think it was called

Smorrebrod, something like that.

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These big, sort of, open sandwiches

that were so colourful.

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Smorgasbord?

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Not smorgasbord!

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Smorrebrod.

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Something like that.

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I might not have it quite right.

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But I just thought

they were wonderful.

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But then, over the years, I've been

reading about new Nordic cuisine,

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about how they're very,

very keen just to give you dishes

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made from local ingredients

and they don't like olive oil,

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they don't like tomatoes, anything

that doesn't come from Denmark.

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But also I've been reading

about the Danes and apparently

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they're about the happiest

people on Earth.

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But just at the moment,

just out of the airport,

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I'd quite like a beer.

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The Danes make very good beer.

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Hello.

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Hello.

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Welcome on board.

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Rick, my name is.

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It's nice to meet you.

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Hi, Rick.

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Please come inside.

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This looks fun.

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This looks really nice.

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That's fabulous.

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I can feel I'm at sea.

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I'll sleep well with that.

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What a beautiful view.

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Look at that building over there.

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That's fantastic.

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Like medieval Copenhagen.

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Something new here,

something Victorian there.

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What a lovely room,

what a lovely view.

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Wonderful, wonderful, Copenhagen -

salty old queen of the sea.

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Breakfast on the top deck,

more or less right slam

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in the middle of the city.

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OK, it comes out of a machine

and it's not brilliant but look

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where we are!

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I have to say I'm very

happy to be here.

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This is the first time I've arrived

on one of my weekends away and it

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hasn't actually been raining,

or, more usually, snowing.

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Cycling is a great thing to do.

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I haven't done it for about, well,

going on about 50 years.

0:21:190:21:24

Memories of distant summers

came flooding back.

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Everyone who comes here comes

to see the Little Mermaid

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and so very little she is.

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And Hans Christian Andersen

wove her into the tragic tale

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of a young princess of the sea

who sacrificed her true

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identity to become human.

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From my limited

experience, Copenhagen

0:21:530:21:55

is an extremely cool place.

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You can sense that everywhere

you go, in the bars

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and restaurants, in the markets

and around the harbour.

0:22:010:22:05

It seems stuffed with good,

convivial people, friendly

0:22:050:22:07

and agreeable all the time.

0:22:070:22:11

It's as if they've come

from the Nice People Department

0:22:110:22:16

at central casting.

0:22:160:22:17

I like it here, I really do.

0:22:170:22:20

I was trying to think

what it is I like about Copenhagen.

0:22:200:22:23

I think, first of all,

there's no high-rise buildings.

0:22:230:22:27

I love places like New York

but you almost get a sense of panic

0:22:270:22:30

in a big city with big buildings.

0:22:300:22:34

And the other thing

I like about it is it's quiet.

0:22:340:22:37

You can hear yourself

think, you know?

0:22:370:22:44

And I think the reason

for that is that half,

0:22:440:22:47

well over half the transport

in Copenhagen, is by bike.

0:22:470:22:50

And the nice thing about the bikes

is they're not that special.

0:22:500:22:53

They're just very ordinary bikes.

0:22:530:23:00

The other thing I've noted is that

everybody looks healthy.

0:23:000:23:02

They must be having a good diet.

0:23:020:23:04

They must be eating plenty of fish.

0:23:040:23:06

I know that Copenhagen has

a new cuisine but I wanted to touch

0:23:060:23:09

base with its traditional

gastronomic roots.

0:23:090:23:15

And that is the open sandwich on rye

bread and this is the oldest

0:23:150:23:18

place in town to get it.

0:23:180:23:21

Schonnemann.

0:23:210:23:22

'Famous for its

smorrebrod.' Fabulous.

0:23:220:23:27

This is...

0:23:270:23:33

the traditional smorrebrod but it

could be different kind of toppings.

0:23:330:23:36

I came here to Copenhagen 12 years

ago and I just remember this

0:23:360:23:39

above everything else

as being really special.

0:23:390:23:44

I found a lot of the food then

was very similar to British food.

0:23:440:23:48

A lot of roast meat

and lots of vegetables.

0:23:480:23:51

But this was your little jewel -

the jewel in the Danish

0:23:510:23:54

crown was these.

0:23:540:23:57

Smorrebrod.

0:23:570:24:04

Smorrebrod.

0:24:050:24:06

Smorrebrod.

0:24:060:24:07

It's trying to get that last 'd'.

0:24:070:24:09

Do it again.

0:24:090:24:10

Smorrebrod.

0:24:100:24:11

Smorrebrod.

0:24:110:24:12

Exactly!

0:24:120:24:13

Now this is why I like it so much.

0:24:130:24:15

It's the rye bread.

0:24:150:24:19

The black bread covered with lard

and then herrings and then apples,

0:24:190:24:21

celery, onions and cream.

0:24:210:24:23

Probably sour cream.

0:24:230:24:29

Capers, nasturtium leaves

and chervil and probably a few

0:24:290:24:33

other bits of leaves

in there as well.

0:24:330:24:35

Erm...

0:24:350:24:36

Utterly delicious.

0:24:360:24:37

Very...

0:24:370:24:38

..very fresh.

0:24:380:24:42

It tastes healthy and good for you.

0:24:420:24:44

You have the sweetness,

the sourness, the...the bitterness.

0:24:440:24:48

Everything which you need

to have a full dish.

0:24:480:24:52

And then you need to have schnapps.

0:24:520:24:54

As well?

0:24:540:24:55

Schnapps is very good.

0:24:550:24:56

Oh, dear.

0:24:560:25:02

I was hoping she wouldn't say that

but it would be very rude not to.

0:25:020:25:06

One complements the other.

0:25:060:25:07

I could become quite addicted.

0:25:070:25:09

Oh, yeah.

0:25:090:25:11

Mm.

0:25:110:25:12

Yes.

0:25:120:25:13

Lusciousness, that's the thing.

0:25:130:25:19

Thanks, Rick.

0:25:190:25:20

Fantastic.

0:25:200:25:26

Now, as today is St Patrick's Day,

which is celebrated in more

0:25:260:25:29

countries than any other national

festival, I thought I had to use

0:25:290:25:32

some traditional Irish

ingredients to celebrate.

0:25:320:25:36

I'm going to put a little dish

together. I am going to braise shin

0:25:360:25:41

of beef in some Guinness, or stoke

even, and I am going to Sofia

0:25:410:25:47

Coppola oysters, and serve those

with potatoes and do a little bit of

0:25:470:25:52

sour soda bread, sorry, soda bread

dipped in mustard with parsley as a

0:25:520:25:56

garnish. That is pretty much it.

First of all, we need to season the

0:25:560:26:03

shin quite well. We will brown that

and get a decent colour on it in the

0:26:030:26:07

pan, take it out, and we will brown

the vegetables and I will show you

0:26:070:26:12

the rest. Let's talk about the

second series, Good Karma Hospital.

0:26:120:26:16

The first one went down a storm, 7

million viewers? Yes, it did. Back

0:26:160:26:23

for a second outing. For people who

have not seen it, tell us the

0:26:230:26:26

premise of the show.

It is basically

about the hospital called the The

0:26:260:26:32

Good Karma Hospital in southern

India that has no money. It is

0:26:320:26:37

staffed by a few doctors here are

basically doing it for the love

0:26:370:26:41

rather than anything else. A young

British Asian doctor comes out,

0:26:410:26:45

because she is fed up with the NHS.

She wants to try something new so

0:26:450:26:50

she comes over to us and it is her

journey discovering her heritage,

0:26:500:26:55

and discovering the vagaries of what

goes on there.

I was catching up

0:26:550:26:58

with a few episodes of the second

series last night. I got a sneak

0:26:580:27:02

preview. Is there no changing with

series? There was a will they, on

0:27:020:27:12

the love interest?

We are trying to

steer away from the soap opera

0:27:120:27:16

element of it. We are trying to

develop the characters more, so the

0:27:160:27:20

audience understands where they are

coming from. And how they react to

0:27:200:27:25

the various stories of the week.

That come out of the hospital, which

0:27:250:27:31

are different from what make one in

hospitals here.

And your role is,

0:27:310:27:36

you are in charge, strong, gutsy,

Bolasie woman.

If I can say that?

0:27:360:27:42

You can. -- ballsy woman. It is a

strong role. Do you associate

0:27:420:27:54

yourself with that type of role?

Yes, probably.

What does your

0:27:540:27:59

husband Colyer? Nightmare. He does.

When you saw the script, you got

0:27:590:28:06

quite excited about it?

Yes, I just

thought the writing was great. I

0:28:060:28:10

liked the fact it was fresh and

different, and also, the one-liners

0:28:100:28:17

that the writer has given my

character, they are every actor's

0:28:170:28:20

team.

So I said yes. Is that how you

pick a role. You are notoriously

0:28:200:28:27

very good at picking roles. Lots of

what you have done on.

It is all in

0:28:270:28:33

the writing, that is the most

important thing. If I read a script

0:28:330:28:36

and I do not start to get a cup of

tea, I go right to the end, then I

0:28:360:28:44

know.

And the writer is a former NHS

Doctor? That is right. He wrote it

0:28:440:28:53

on his own experiences, based in

South Africa?

That is right, he is

0:28:530:28:59

still a doctor, actually.

That gives

it a certain degree of credibility,

0:28:590:29:03

what you're seeing on screen.

Yes,

and we have medical advisers and

0:29:030:29:07

sets everything is done properly.

Let's just recap the recipe. The

0:29:070:29:13

meat is brown. That is resting. In

here, celery, onion, tomato puree. I

0:29:130:29:20

will put in some bay leaves, garlic,

a bit of thyme, and then end with

0:29:200:29:26

the stout. It is quite bitter, so

you need to boil it to get rid of

0:29:260:29:33

the bitterness and then you're left

with its lovely flavour. Then a

0:29:330:29:38

touch of style going in there, back

in with the meat and braise it for

0:29:380:29:42

around 2.5 hours.

0:29:420:29:48

around 2.5 hours. That is it.

Right,

Sri Lanka, why Sri Lanka? Can I just

0:29:480:29:52

ask?

You know when you do that... If

it is and script?

When you do that

0:29:520:30:03

with the pan, the onions, why do

they not go everywhere?

I am just

0:30:030:30:07

flicking them on the edge. They

would if I did that.

0:30:070:30:14

Sometimes it goes over you.

Let's

talk about Sri Lanka. This was

0:30:140:30:20

supposed to be filmed in India,

originally goa, but she found it too

0:30:200:30:27

built-up.

It is a bit too touristy.

But in Sri Lanka, the terrain is

0:30:270:30:35

virtually identical to where it was

set, so it was the ideal place.

A

0:30:350:30:39

bit of stock in there. Spending four

months in place, for some people it

0:30:390:30:45

sounds idyllic, but when you are

away from your husband and daughters

0:30:450:30:48

and rest of the family, it's quite

tough.

It is tough. That's the bit I

0:30:480:30:53

found the hardest. And also because

the Internet goes down a lot. It

0:30:530:30:57

means you can't get through. And

four months is actually quite a long

0:30:570:31:04

time.

It's a very long time. And you

have to do it in one hit, you can't

0:31:040:31:09

break it up?

No. Some of the

regulars are able to, but I'm not.

0:31:090:31:16

I'm there. In every other respect it

is a fabulous place to work. I'm

0:31:160:31:22

sitting by the pool learning my

lines. It's not a hardship.

It is

0:31:220:31:29

very immersive, isn't it? Does that

translate then as a character on

0:31:290:31:34

screen? Would you have more of an

understanding with the role you are

0:31:340:31:37

playing and the people you are

talking to?

I think so. Because you

0:31:370:31:42

haven't been to India.

No.

Is one of

those places you go to and you

0:31:420:31:49

become immersed in the culture

immediately, and it affects you,

0:31:490:31:52

either in a negative way or mostly,

from what people say, in a positive

0:31:520:31:57

way. It really does affect you and

you feel changed when you come home.

0:31:570:32:01

Really? Does it affect how you...

It

does. It's an extraordinary tape

0:32:010:32:09

they have on life.

After seeing how

hospitals are run, and the writers

0:32:090:32:15

have a knowledge of that, presumably

that makes you more appreciative of

0:32:150:32:22

the NHS.

We are so lucky over here!

I know there are always issues.

0:32:220:32:27

There are, but we are very lucky.

The thing that got me, I think,

0:32:270:32:32

particularly with the people there,

there isn't much complaining going

0:32:320:32:35

on.

People are just happy and

grateful.

They get on with life and

0:32:350:32:41

grateful for living.

In terms of the

food, presumably it's always quite

0:32:410:32:46

strong curry.

I love that.

Just not

with fish!

I've always felt that the

0:32:460:32:57

flavour of fish is so delicate, I

can't see it working with heavy

0:32:570:33:01

spices.

I've never had that problem!

We will see. Or maybe not.

Your mum

0:33:010:33:10

lived in India.

She was born there.

You grew up eating that kind of

0:33:100:33:15

thing.

We did, eating curries at a

time when there were not many Indian

0:33:150:33:22

restaurants over here, but my mum

used to cook it and we ate it from

0:33:220:33:26

an early age.

I read that it made

you feel closer to your mother,

0:33:260:33:31

being out there and experiencing

these things she would have

0:33:310:33:35

experienced.

Yes, the first time I

went to India, I turned to my

0:33:350:33:38

husband and said, I get my mother. I

get her. It explains so much. The

0:33:380:33:45

exotic nests of it. -- the exotic

nature of it.

When did you get back

0:33:450:33:53

from Sri Lanka?

Got back in

November. It's a fast turnaround.

0:33:530:34:03

Needed to get back because of the

weather.

You have been working with

0:34:030:34:08

a friend, Neil Morrissey. You have

never actually been on screen

0:34:080:34:12

together before. But you have known

each other for a long time.

Yes.

Are

0:34:120:34:20

you changing scripts, how it work?

It's because we have been doing it

0:34:200:34:25

for a long time, we find it very

easy to work with each other. We

0:34:250:34:32

also have very similar thoughts

about things. That always helps.

Can

0:34:320:34:37

you look at a script and read it and

think, that wouldn't happen, all we

0:34:370:34:41

can change this?

Yes, but we can

have discussions with the writers

0:34:410:34:46

and what have you. It's a lovely way

of working. That looks gorgeous!

Are

0:34:460:34:53

you happy with this? It's not a

fatty piece of meat, it's very lean,

0:34:530:34:58

delicate and tender.

Beautiful.

My

oysters, just sauteed with a bit of

0:34:580:35:08

butter. Lemon and a touch of

tarragon. Some parsley in there with

0:35:080:35:13

the potatoes. I have also heard your

husband does most of the cooking at

0:35:130:35:20

home.

He does.

He doesn't leave you

in charge of the knives?

He will not

0:35:200:35:27

let me anywhere near lives! I am so

clumsy. -- near knives. The first

0:35:270:35:35

time he came over for Sunday lunch,

I was cooking. I know this is a

0:35:350:35:40

shock horror, but I had an electric

carving knife. He was appalled when

0:35:400:35:43

he saw it. I was talking to him like

this and I was going through the

0:35:430:35:49

wire. That kind of thing.

He looks

at you and thought, you're a keeper!

0:35:490:35:56

LAUGHTER

Nothing shouts love more than

0:35:560:36:03

somebody... Murdering a piece of

meat with an electric carving knife.

0:36:030:36:09

There is the oxtail. Some salad, a

bit of oil.

0:36:090:36:18

bit of oil. Let's dress that up a

little bit. How are you with

0:36:190:36:22

oysters?

I love them.

Phew! Braised

shin of beef, sauteed oysters, some

0:36:220:36:34

sauteed potato. That's pretty much

it, and a bit of soda bread. Let me

0:36:340:36:38

know what you think what I'll clear.

What would we drink with this?

A

0:36:380:36:45

stout, dark ale, or maybe a nice,

crisp side air. A lovely refreshing

0:36:450:36:50

contrast to the dish. -- crisp

cider. You could do a red wine

0:36:500:36:59

perhaps, or some sherry.

It's quite

universal!

This is gorgeous.

0:36:590:37:08

So what will I be making for Amanda

at the end of the show?

0:37:080:37:11

Will it be her food heaven -

a divine trio of cod,

0:37:110:37:14

crab and Sri Lankan spices?

I'll serve crispy soft-shell

0:37:140:37:17

crab and some perfect

poached cod in a creamy,

0:37:170:37:20

spicy coconut curry along

with an onion and cucumber

0:37:200:37:22

pickle and some samosas.

0:37:220:37:23

Heaven on a plate.

0:37:230:37:28

But if Amanda gets hell then I'm

0:37:280:37:30

afraid it's fatty pork,

sweet dried apricots and couscous!

0:37:300:37:33

I'm going to marinade some pork

shoulder and then braise it

0:37:330:37:35

in a stock that is bursting

with dried apricots for that satanic

0:37:350:37:38

sweet and savoury combination

and then to secure this dish's place

0:37:380:37:42

in hell I'll serve it

on a bed of couscous.

0:37:420:37:45

Don't forget, what she

gets is down to you.

0:37:450:37:47

You've only got around 25 minutes

left to vote for Amanda's food

0:37:470:37:50

heaven or food hell.

0:37:500:37:51

You've got the power!

0:37:510:37:53

So go to the Saturday Kitchen

website and have your say now!

0:37:530:37:56

We'll find out the result

at the end of the show.

0:37:560:37:59

Now, it's over to Raymond Blanc

for some of his Kitchen Secrets.

0:37:590:38:02

He's pan-frying pollock and serving

it with a puree of potatoes from his

0:38:020:38:05

own incredible kitchen garden.

0:38:050:38:06

Take a look.

0:38:060:38:13

Raymond's kitchen garden,

bursting with herbs,

0:38:250:38:27

fruit and vegetables.

0:38:270:38:28

Today, Raymond is on the hunt

for potatoes to serve

0:38:280:38:30

with his next fish dish.

0:38:300:38:31

Several varieties grow

here but Raymond wants

0:38:310:38:33

the perfect one for puree.

0:38:330:38:34

I'm looking for Estima potatoes.

0:38:340:38:36

And I thought we had some.

0:38:360:38:41

Marie, my lovely Ann Marie.

0:38:410:38:43

The kitchen garden is

tended by Ann Marie.

0:38:430:38:47

We work 25 years together,

so Ann Marie is the head gardener.

0:38:470:38:52

What I want today is Estima potatoes

where is the Estima that we grew?

0:38:520:38:56

Oh, Raymond, they've been and gone.

0:38:560:38:57

The other chefs have been down

and they've long gone.

0:38:570:38:59

They were a very good crop.

0:38:590:39:01

Can you, please, next time,

put on those Estima, "for RB".

0:39:010:39:03

"Don't touch."

0:39:030:39:05

..Only!

0:39:050:39:06

With no Estimas, Raymond

chooses the Bintje variety,

0:39:060:39:09

with its yellow flesh

and creamy texture.

0:39:090:39:12

King Edward or Maris Piper

are also good for mashing.

0:39:120:39:17

Oh, that's what I love about this

garden, it's so peaceful(!) Let's

0:39:170:39:19

have a look at that.

0:39:190:39:24

Those would never make

it to the supermarket.

0:39:240:39:26

Never.

0:39:260:39:27

It's lovely.

0:39:270:39:28

Look at that.

0:39:280:39:30

It's a bit like me.

0:39:300:39:31

I'm not going to comment!

0:39:310:39:37

So with those wonderful Bintjes I am

going to do a potato puree.

0:39:370:39:44

The potato puree will accompany

Raymond's pan fried

0:39:500:39:53

pollock in a caper sauce.

0:39:530:39:59

It's a wonderful

line caught pollock.

0:39:590:40:00

They are part of the cod family.

0:40:000:40:02

They're pretty soft, you know.

0:40:020:40:03

Wrinkled.

0:40:030:40:06

Big vitreous eyes.

0:40:060:40:09

And what is wonderful now,

that's not an expensive

0:40:090:40:12

fish and there is plenty

in our coast as well.

0:40:120:40:14

OK.

0:40:140:40:15

It's not a big one.

They can go like that.

0:40:150:40:19

The potatoes have been

cut into equal pieces

0:40:190:40:21

and simmered for 25 minutes.

0:40:210:40:23

Once soft, they're

ready to be pureed.

0:40:230:40:26

Voila.

0:40:260:40:29

Raymond uses his trusty old mouli

rather than a masher to give a light

0:40:290:40:33

and smooth pureed potato.

0:40:330:40:36

And of course you would feel very

tempted to put into a food processor

0:40:360:40:41

but there you would work out

the starch and your potato

0:40:410:40:43

would be like elastic.

0:40:430:40:46

And I don't like to chuck out

old things which have

0:40:460:40:49

served you very well.

0:40:490:40:52

Voila.

0:40:520:40:55

Add milk and butter.

0:40:550:40:57

You can make it as

rich as you want to.

0:40:570:41:01

And nice and fluffy.

0:41:010:41:05

It melts.

0:41:050:41:08

I think Ann Marie should be very

proud of her potatoes.

0:41:080:41:11

There is no doubt about that.

0:41:110:41:14

Adam, taste that.

0:41:140:41:16

Great, huh?

0:41:160:41:17

Keep your potato puree warm

by leaving it in a pan of hot water.

0:41:170:41:25

Wash that for me.

0:41:260:41:27

Oui, chef.

0:41:270:41:31

The head, please, for me.

0:41:310:41:32

Adam has very kindly

filleted the fish for me.

0:41:320:41:34

Eh, voila.

0:41:340:41:37

The way I'm going to cook them

is pan fry, to create a wonderful

0:41:370:41:40

caramelised outside.

0:41:400:41:43

Will provide a most delicious treat.

0:41:430:41:44

OK.

0:41:440:41:46

So now I'm melting my butter.

0:41:460:41:48

That colour is exactly perfect.

0:41:480:41:50

The butter is foaming.

0:41:500:41:51

I can smell it.

0:41:510:41:55

It's hazelnut colour I go first

flesh side down, OK.

0:41:550:41:59

To give a lovely browning.

0:41:590:42:01

A soft browning.

0:42:010:42:02

You can hear that pan.

0:42:020:42:04

What a lovely noise, you know.

0:42:040:42:06

The heat is browning the fish.

0:42:060:42:10

OK.

0:42:100:42:11

And equally some juices,

the protein of the fish,

0:42:110:42:15

are leaking out at the bottom

of the pan which are

0:42:150:42:19

being solidified.

0:42:190:42:20

Voila.

0:42:200:42:21

Absolutely amazing.

0:42:210:42:23

After three minutes on each side

transfer the pollock

0:42:230:42:26

to the oven on a high heat...

0:42:260:42:28

Two minutes.

0:42:280:42:29

..for a couple of

minutes to finish off.

0:42:290:42:33

To go with the pollock,

a Grenobloise sauce made

0:42:330:42:36

from capers, lemon, shallots,

croutons and herbs.

0:42:360:42:39

It's a French classic that

complements seafood perfectly.

0:42:390:42:43

Don't ask me Grenobloise.

0:42:430:42:45

Grenobloise means from Grenoble.

0:42:450:42:49

And there is nothing from Grenoble,

which reminds me of Grenoble!

0:42:490:42:52

That comes from Spain.

0:42:520:42:53

That comes from anywhere.

0:42:530:42:54

OK.

0:42:540:42:55

The bread as well.

0:42:550:42:57

It's simple and it's lovely.

0:42:570:42:59

Use the juices from

the pan fried fish.

0:42:590:43:01

Add chicken stock

and a splash of water.

0:43:010:43:03

Voila.

0:43:030:43:05

And then after it's easy.

0:43:050:43:07

Really, it's easy.

0:43:070:43:10

You just throw everything in, OK.

0:43:100:43:12

A bit of capers.

0:43:120:43:14

Just a bit of diced lemon,

the segments of lemon.

0:43:140:43:16

OK.

0:43:160:43:17

Few shallots.

0:43:170:43:20

Some great big fat Spanish

capers and then you finish

0:43:200:43:23

off with fresh herbs.

0:43:230:43:26

Chervil is a little-known

herb in Great Britain.

0:43:260:43:28

And what a shame.

0:43:280:43:30

It is so fantastic

Simple yet delicious.

0:43:300:43:38

There you've got some

amazing flavours.

0:43:420:43:46

It's a very simple dish,

which is very achievable

0:43:460:43:49

at home, and it will give

you a lot of pleasure.

0:43:490:43:52

Finally a few croutons

to add texture and a

0:43:520:43:54

sprinkling of fresh herbs.

0:43:540:43:57

The lovely Ann Marie, can you come?

0:43:570:43:59

We are ready for you.

0:43:590:44:00

You want to taste your potatoes?

0:44:000:44:02

Absolutely.

0:44:020:44:03

Taste that.

0:44:030:44:06

Mm!

0:44:060:44:08

What about the potatoes,

are they passing the test?

0:44:080:44:10

I think you've done them justice.

0:44:100:44:11

One genius to another genius!

0:44:110:44:18

Thank you, Raymond!

0:44:210:44:23

Right, still to come: In honour

of St Patrick's Day,

0:44:230:44:26

we sent chef Jordan Burke to Hoath,

Dublin's seafood capital,

0:44:260:44:29

to get the low-down

on the famous Dublin Bay prawn,

0:44:290:44:31

which is being celebrated

with its own festival this weekend.

0:44:310:44:35

It's almost omelette challenge time!

0:44:350:44:38

That means it's time for some puns.

0:44:380:44:39

So, Amanda, brace yourself.

0:44:390:44:45

Ian and Jose, now that you've

made yourselves At Home

0:44:450:44:48

(With The Braithwaites),

it's time for you to show off some

0:44:480:44:51

New Tricks for a speedy omelette.

0:44:510:44:57

You're laughing out of sympathy, I

can feel it.

0:44:570:45:00

I don't want any bad feelings

though, it's all about Good Karma.

0:45:000:45:03

Will Amanda get her food heaven,

a dreamy Sri Lankan spiced cod

0:45:030:45:06

and crab curry with a cucumber

pickle and samosas?

0:45:060:45:09

Or her food hell, fatty shoulder

of pork with a sweet and sour

0:45:090:45:12

stock served on a bed

of Amanda's dreaded couscous?

0:45:120:45:15

There's still a chance for you to

vote on the website and we'll find

0:45:150:45:18

out the results later on!

0:45:180:45:19

out the results later on!

0:45:190:45:19

Right, on with the cooking.

0:45:190:45:20

Jose, what are we making?

0:45:200:45:25

I am told this is your 15th

appearance on the show. That means

0:45:250:45:29

you have done the show more than I

have. I deserve a drink after.

0:45:290:45:36

Really?

Do you fancy one? I am

telling you, I will need one.

I need

0:45:360:45:43

something nice.

What are we doing?

We are going to pan fry rainbow

0:45:430:45:49

trout, this beautiful fish. The oil

is amazing. It is so cheap.

We need

0:45:490:45:56

more of this. It had a bad

reputation in the UK for a long

0:45:560:46:00

time. People often do not like fish

with small bones.

You can buy it in

0:46:000:46:06

the supermarket like that. Just the

fillets? It is £9 50 41 kilo.

We

0:46:060:46:12

went through a stage of just putting

them under the grill with some

0:46:120:46:16

almonds.

That was it. That sounds

interesting.

0:46:160:46:26

interesting. The new cuisine at that

time, trout?

That was exciting

0:46:260:46:31

stuff. Amazing. I think that was a

1970s dish. Did you come across

0:46:310:46:39

trout and almonds? Yes, my mum used

to make it.

Did you enjoy it?

No.

0:46:390:46:45

That is why you're so beautiful. Use

silver tongued devil. Salt and

0:46:450:46:50

pepper the fish. Then we're going to

put it in a little bit of oil. We

0:46:500:46:57

will leave it cooking like that for

around seven minutes, very slow. The

0:46:570:47:02

fish needs to cook from the skin to

the top. Then we just flip it over

0:47:020:47:09

and finish it.

It is done. The last

time I saw you we were in Spain

0:47:090:47:15

together, in Seville, eating ham. It

was a very nice trip.

Thank you very

0:47:150:47:21

much.

We had a lovely time. We drank

lots of June. They were rather

0:47:210:47:26

surprised that there were so many

British air stinking game. We were

0:47:260:47:30

not. It was wonderful, lovely trip.

I am just cutting some chorizo. This

0:47:300:47:37

is cooking chorizo. We will put it

in with a little bit of oil.

Not too

0:47:370:47:44

much. Where does this love of

chorizo come from?

Because I love

0:47:440:47:48

Spanish food. I have worked a lot in

Spain. So Spanish food is divine.

0:47:480:47:57

Spanish cuisine is all about the

simplicity. It is about making

0:47:570:48:01

ingredients that bring all the

flavours together. It is how I

0:48:010:48:04

really grew up, in my lovely

Extremadura.

Good link.

0:48:040:48:16

Extremadura.

Good link.

This week am

doing the Extremadura gastronomic

0:48:180:48:22

week.

Amazing products.

An amazing

region. It is where I am coming

0:48:220:48:25

from.

You remember where we were?

Yes. Just two hours north.

0:48:250:48:32

Beautiful.

What are the regional

specialities? We have pork, cheese,

0:48:320:48:41

unbelievable wine. Lamb is to die

for. It is how I grew up, beautiful,

0:48:410:48:53

simple.

It is not a seafood region?

It is all in line? The only fish

0:48:530:48:59

that we had, the trout and salt cod.

We are taking out the chorizo now.

0:48:590:49:06

We are going to leave the oil. Now

you have got these three restaurants

0:49:060:49:13

in London, you specialise in Spanish

cuisine, but you use lots of British

0:49:130:49:18

products?

You have to. I do believe

it is so important to look after the

0:49:180:49:26

people around you. This is my home,

the UK is my country. I love that.

0:49:260:49:32

The best from here, and the rest of

Spain. At the moment we cannot do

0:49:320:49:38

Iberian ham in the UK.

It is very

unique, I guess.

We fry the onions

0:49:380:49:49

and the garlic. A little bit longer.

You can see a bubbling.

Lovely.

0:49:490:49:56

Lovely here, yes.

0:49:560:50:02

Lovely here, yes. Tim tomatoes. At

this time of the year, they are not

0:50:020:50:05

great, but in my restaurant, we have

a type of hanging tomato. They are

0:50:050:50:14

nice and small with a really hard

skin. In Spain, we are hanging them,

0:50:140:50:20

and we go through the whole year.

They keep really juicy inside and

0:50:200:50:26

get sweeter and sweeter.

Heaven.

That is one of my dessert island

0:50:260:50:33

dishes.

So simple. Simple is good.

Simple is good. I am going to jobs

0:50:330:50:41

on parsley.

You have also written

four books.

Yes, I am working on the

0:50:410:50:48

next one. They are always regional?

Yes, the first one was about one

0:50:480:50:56

region, the second about another. My

publisher said, we have to go

0:50:560:51:00

deeper, ingredients.

OK. Is that

standard first Spanish chefs in

0:51:000:51:10

Spain, seasonality?

I think it is

important for everyone. The day that

0:51:100:51:15

we forget the seasons, we are out.

0:51:150:51:25

we forget the seasons, we are out. I

cannot believe that we have

0:51:250:51:27

asparagus from Peru in this country

when we have the best asparagus in

0:51:270:51:31

the world.

There is a certain

excitement about waiting for the

0:51:310:51:35

season is coming round, using it and

then it is gone for another year.

It

0:51:350:51:39

is waiting for something unique.

How

are you doing with the mussels? They

0:51:390:51:43

are coming on. If you would like to

try this recipe or any of the other

0:51:430:51:49

recipes today, go to the website.

You can also vote for Amanda's food

0:51:490:51:55

heaven or food hell. I will leave a

few in the shell, yes?

For your

0:51:550:52:05

finished dish? Yes, for decoration.

A little bit of olive oil.

These

0:52:050:52:13

mussels are delicious. Amazing. They

are Scottish.

This is another

0:52:130:52:19

favourite of yours?

Is that right?

Mussels, yes.

Mussels have the

0:52:190:52:28

flavour of the sea, coming through

your mouth. Some of the liquid as

0:52:280:52:35

well, like that. You can see how the

fish is already cooked. You could

0:52:350:52:43

stop there are? You could stop

there. I will turn it over. Almost

0:52:430:52:48

nothing. Beautiful crispy skin. We

are going to put some parsley here

0:52:480:52:54

as well. Maybe do that.

0:52:540:53:02

as well. Maybe do that.

Yes, I am

interested.

What is your next big

0:53:020:53:07

going to be about? It will be an

Extremadura and Andalusia. You know

0:53:070:53:16

the best thing about writing books?

On the check at the end?

Sorry, that

0:53:160:53:23

was quite cynical. Research, that is

what it is. Me and my partner,

0:53:230:53:29

eating and drinking, meeting the

most incredible people and having

0:53:290:53:34

lots of fun.

And that is called

research? Presumably that is tax

0:53:340:53:39

deductible as well. Excellent.

Lovely.

Now just the fish. Watch

0:53:390:53:47

yourself.

There is something going

on.

I can sort that, do not worry.

0:53:470:54:00

Then just finished. This is a

popular finish, the parsley oil?

We

0:54:000:54:05

love parsley. When I arrived in the

UK, the only herbs we were using

0:54:050:54:10

were believed, parsley and thyme.

The only food that people knew was

0:54:100:54:23

calamari?

Yes, but there is more

than that. We have more than

0:54:230:54:29

chorizo, sangria and Ayala. Remind

us what that is called? We have

0:54:290:54:35

stunning rainbow trout, with

chorizo, tomato, and mussels, for

0:54:350:54:42

Amanda.

Beautiful, well done. Right,

let's take this over. Good bread,

0:54:420:54:49

always. You have worked a lot in

Spain, you say?

I have. Look at it,

0:54:490:55:00

it is like a painting.

Simple,

beautiful. You know, it is flavours.

0:55:000:55:06

Today is a lovely day outside.

We

need that kind of Spanish food. On a

0:55:060:55:13

day like this, do you think people

want that kind of food?

0:55:130:55:20

want that kind of food?

I think

people want to feel Sun, like

0:55:200:55:25

Amanda's TV series.

They want to

bring memories. Good memories?

Yes,

0:55:250:55:31

that is just beautiful.

And we are

drinking sherry?

When I get to match

0:55:310:55:42

wine with Jose's food, I get excited

because I get to use sherry. In this

0:55:420:55:47

country they have a bad reputation

because we think of sherry as being

0:55:470:55:51

really sweet. This is Barbadillo

Manzanilla Solear. It comes from the

0:55:510:55:56

coast. Kimi, this always reminds me

of when you have spent all day at

0:55:560:56:01

the beach and the way that your skin

smells, that saltiness from the

0:56:010:56:05

auction.

It is a lovely place to be.

It is a lovely sipping wine with

0:56:050:56:15

fish and with meat, is specially

with chorizo and rich tomato sauces.

0:56:150:56:23

It is salty.

Like the ocean. It is a

beautiful place, close to the sea.

I

0:56:230:56:31

can drink sherry with anything. Any

time.

Right, let me do this link.

0:56:310:56:38

Now let's catch up with Si

and Dave, the Hairy Bikers.

0:56:380:56:41

They're on their Asian Adventure

and have arrived in Bangkok,

0:56:410:56:43

where they are throwing themselves

into the incredible

0:56:430:56:45

street-food scene.

0:56:450:56:53

We've arrived in Thailand

for a two-week gastronomic journey

0:57:010:57:04

that's guaranteed to set our taste

buds on fire.

0:57:040:57:06

This week, we're exploring

and investigating the Central Plains

0:57:060:57:08

home to rice paddies,

ancient capitals, spectacular

0:57:080:57:10

ruins and the street food

capital of the world,

0:57:100:57:12

Bangkok.

0:57:120:57:15

Central Thailand is the original

home of the Thai food that we have

0:57:150:57:20

come to know and love in the UK

because most of the people

0:57:200:57:23

who opened the first Thai

restaurants in the UK came

0:57:230:57:25

from this region.

0:57:250:57:26

They gave us red curry, green curry,

pad Thai and green papaya salad.

0:57:260:57:29

But I can't wait to find out

what else is on the menu, Kingy.

0:57:290:57:33

Like millions of people each year,

we're arriving at the gateway to it

0:57:330:57:36

all, the capital city,

Bangkok.

0:57:360:57:43

It's the most visited

city on the planet.

0:57:430:57:50

MUSIC: One Night In

Bangkok by A-Teens.

0:57:510:57:53

Yes!

0:57:530:57:55

We love a tuk-tuk!

0:57:550:57:58

All through the city you can smell

charcoal and pork and seafood.

0:58:020:58:05

And all the lovely herbs.

0:58:050:58:11

It's permeating the atmosphere.

0:58:110:58:12

We've got a tuk-tuk.

0:58:120:58:13

Oh, it's going to be lush.

0:58:130:58:20

Bangkok is the street food

capital of the world.

0:58:230:58:27

There are an estimated half

a million people hawking their food

0:58:270:58:30

on the streets of Bangkok.

0:58:300:58:36

That's nearly 5% of the entire

population of Bangkok.

0:58:360:58:39

Street food stalls were introduced

to Bangkok in the late 19th-century

0:58:390:58:42

by Chinese migrant workers

who wanted cheap and

0:58:420:58:44

quick places to eat.

0:58:440:58:46

Street food is a national obsession.

0:58:460:58:50

Many people say it's where true Thai

cuisine can be found.

0:58:500:58:55

Me and Dave here are looking forward

to seeing if we can find it.

0:58:550:59:01

Whether you work in a bank

or building site, most locals buy

0:59:010:59:05

street food at least once a day.

0:59:050:59:08

We are meeting Daniel,

a Canadian who has lived

0:59:080:59:11

here for ten years and presents

a web TV show about

0:59:110:59:14

Thai culture and food.

0:59:140:59:17

Daniel and his Thai friends know

the best stalls to visit.

0:59:170:59:22

It is such a good way to eat.

0:59:220:59:24

Something you can't replicate.

0:59:240:59:25

You can't reproduce it.

0:59:250:59:29

I think Thai restaurants around

the world have tried to recreate

0:59:290:59:31

that street food experience that

people who come to Bangkok

0:59:310:59:34

fall in love with.

0:59:340:59:36

It is funny, you see some people

at home in the guidebooks say,

0:59:360:59:39

"You don't eat street food,

you'll get sick."

0:59:390:59:41

You live on it, you don't get sick!

0:59:410:59:44

I've lived in Thailand for 12 years,

I eat street food every day.

0:59:440:59:47

I have been hospitalised once

from a five-star hotel.

0:59:470:59:49

There you are!

0:59:490:59:51

Never from street food.

0:59:510:59:56

Competition on the street is fierce,

so many vendors specialise in just

0:59:560:59:59

one dish which they become

quite famous for.

0:59:591:00:02

Some street vendors have more

infrastructure than others.

1:00:021:00:05

One day he'll have a chain!

1:00:051:00:10

And with food this good and super

cheap, no wonder many

1:00:101:00:14

Bangkokians don't cook at all.

1:00:141:00:16

In fact, many modern apartments

are being built without kitchens.

1:00:161:00:21

You have ordered one

of these to go home, right?

1:00:211:00:23

Yeah.

1:00:231:00:24

Have you?

1:00:241:00:26

Yeah, yeah, yeah.

I have.

1:00:261:00:27

That is the whole thing, isn't it?

1:00:271:00:32

Everybody can take away.

1:00:321:00:33

Yeah, maybe I'm hungry about 10pm.

1:00:331:00:34

And just eat.

1:00:341:00:35

Just before you go to sleep!

1:00:351:00:37

It is the third and fourth meal.

1:00:371:00:38

Thais have this insatiable appetite.

1:00:381:00:40

Maybe the fifth.

1:00:401:00:41

They can eat five

or six meals a day.

1:00:411:00:43

OK, this gets a little cramped

but let's try and make our way in.

1:00:431:00:47

Some stalls have a cult

following and their owners

1:00:471:00:51

are street food celebrities.

1:00:511:00:59

The lady here, the cook,

her name is Jay Fai,

1:01:001:01:02

which means Auntie Fai in Thai.

1:01:021:01:04

She is a legend,

she is an institution.

1:01:041:01:05

She has the freshest and the largest

ingredients you will ever see.

1:01:051:01:11

She is a little lady

there but she is like a musician!

1:01:111:01:13

She's basically on fire

round there with five woks!

1:01:131:01:16

Let's go, let's meet her.

1:01:161:01:17

And take a look.

1:01:171:01:20

HE SPEAKS THAI.

1:01:201:01:22

Hello, Jay Fai!

1:01:221:01:26

Do you know, I have noticed

there is no gas here.

1:01:261:01:29

This is on charcoal braziers

with a fan blowing through.

1:01:291:01:32

You should get a better taste.

1:01:321:01:34

This is natural cooking.

1:01:341:01:35

It's like a barbecue.

1:01:351:01:38

And by the look of our

first dish, Auntie Fai's

1:01:381:01:40

reputation is well-deserved.

1:01:401:01:42

Look at the size of that omelette.

1:01:421:01:44

This is the crab omelette.

1:01:441:01:47

Crab omelette is Jay

Fai's signature dish.

1:01:471:01:50

Unlike the French omelettes we eat

at home, Thai omelettes

1:01:501:01:53

are deep-fried so they are fluffy

on the inside but crispy

1:01:531:01:56

on the outside.

1:01:561:01:59

I think I am about to have one

of those food epiphanies,

1:01:591:02:02

that happens very rarely.

1:02:021:02:03

Is it that good?

1:02:031:02:04

It is amazing.

1:02:041:02:09

It's so good it makes me giggle.

1:02:091:02:11

We eat like kings,

we eat like kings here.

1:02:111:02:14

You do eat like kings.

1:02:141:02:15

It's unreal!

1:02:151:02:18

I wish I could verbalise it better

but it is just unreal.

1:02:181:02:22

With street food you can run

the gamut from going for 20 baht

1:02:221:02:25

for a freshly-squeezed fruit juice

to what is basically a Michelin-star

1:02:251:02:29

quality meal all on the street.

1:02:291:02:32

What I love about it,

it is accessible.

1:02:321:02:34

It's jeans, T-shirt and beer.

1:02:341:02:37

But where food is concerned

there is no compromising

1:02:371:02:39

and for a lot of people

it is a way of life.

1:02:391:02:45

Come on!

1:02:451:02:48

No sleep till bedtime -

the night is young.

1:02:481:02:51

Thanks, boys!

1:02:591:03:01

Let's hope that Amanda gets

a food epiphany too.

1:03:011:03:03

Her fate is sealed.

1:03:031:03:06

The heaven and hell

vote is now closed.

1:03:061:03:08

And we will reveal the results

at the end of the show.

1:03:081:03:11

Now let's take some

calls from our viewers.

1:03:111:03:13

Simon from the Netherlands is first

up.

Good morning.

1:03:131:03:17

Simon from the Netherlands is first

up.

Good morning. Monday is my

1:03:171:03:22

wife's birthday and I have a couple

of wonderful pigeons... I'm thinking

1:03:221:03:27

of pan frying them, or cook them

sous vied, but I have done that

1:03:271:03:37

before and I'm looking to do

something different.

Pigeon recipes.

1:03:371:03:42

Maybe braised down the legs with

garlic and Sherlock

1:03:421:03:50

garlic and Sherlock -- shallot. Some

Parmesan with that. Should be

1:03:521:03:58

delicious.

A tweaked, Amanda?

You're

making me read this out. Carol

1:03:581:04:07

Marshall says, I love the beautiful

Amanda, she looks amazing! Thank

1:04:071:04:15

you!

Is that it in?

I'm looking at a

lamb shanks, any tips on how to cook

1:04:151:04:24

them and what is best to serve with

them.

A nice way to cook it, seal it

1:04:241:04:30

all over, like we did before, and

then white wine, loads of garlic and

1:04:301:04:34

cook it in the oven. Turn the oven

on really high for a good half an

1:04:341:04:39

hour, but you lamb shanks in, turn

the oven off, and about four hours

1:04:391:04:43

later, the lamb shanks will cook

with enough heat.

There is a lot of

1:04:431:04:50

love for you on social media, so we

made you read it out to embarrass

1:04:501:04:55

you. Sean is the next.

I have some

prawns and I would like to make a

1:04:551:05:04

recipe I've had in Spain. On the

beach. They are a favourite of mine.

1:05:041:05:13

Jose?

It's a difficult thing to do.

It's an emulsion made from the

1:05:131:05:22

gelatin from the official stop maybe

do it with chilli and garlic. The

1:05:221:05:25

best thing to do, plenty of garlic

and chilli. Cooking olive oil. But

1:05:251:05:32

the prawns in and cook, leave them

whole, peel them, but leave the head

1:05:321:05:38

and tail is on. Cook them very quick

in the oven. And suck their head,

1:05:381:05:46

that's the best thing with the

prawns.

Not sure where to go with

1:05:461:05:52

that. What would you drink with

that?

I think a lovely she and a

1:05:521:06:01

lovely, refreshing ice cold cava.

And it would stand up to the chilly

1:06:011:06:07

as well.

1:06:071:06:10

As it's St Patrick's Day,

we sent chef Jordan Bourke

1:06:101:06:12

to the beautiful harbour village

of Howth, known as the seafood

1:06:121:06:15

capital of Dublin, to learn

all about its famous

1:06:151:06:17

Dublin Bay Prawn.

1:06:171:06:24

Island is home to some amazing

seafood and I'm heading to the

1:06:261:06:29

gorgeous fishing village of Howth,

just outside Dublin, home of the

1:06:291:06:35

Dublin Bay prawns. And with it being

St Patrick's Day, they are holding a

1:06:351:06:40

festival to celebrate this delicious

crustacean. Heading ashore to find

1:06:401:06:43

out more. I'm Pleasure to meet you,

Sean. I believe you are the local

1:06:431:06:49

expert on Dublin Bay prawns. And you

are even known as Sean the prawns.

1:06:491:06:53

In some places, absolutely.

For

those who don't know, Dublin Bay

1:06:531:06:58

prawns have different names.

They

are known as Norwegian, but they can

1:06:581:07:05

also be

1:07:051:07:14

also be called langoustine, and we

know it as scampi in the UK.

We can

1:07:141:07:21

see your brother with a haul. We

have about 20 crates. These guys are

1:07:211:07:27

still moving. Will I lose a finger?

He looks reasonably cross.

Just hold

1:07:271:07:33

it like that. I've had a nip from

them before and it's quite sore.

1:07:331:07:39

What about Dublin Bay prawns makes

it different to the average broadly

1:07:391:07:43

getting the supermarket?

They are

almost unique. I have travelled a

1:07:431:07:46

fair bit around the world and it's

very rare you get something you and

1:07:461:07:50

prepare, you could eat this as it is

at this moment, sushi. Just raw.

1:07:501:08:04

I love cooking Dublin Bay prawns

simply, cooking them simple, cuts

1:08:101:08:16

down the middle.

We have some garlic

butter with these. The prawn meat

1:08:161:08:21

taken out of the shell. The joy of

it is when it gets to the plate.

1:08:211:08:27

Tempora is the same thing can stop

deep fry it in butter and oil. It

1:08:271:08:34

goes well with soy sauce.

You serve

all sorts of fish with your menu.

1:08:341:08:40

Our Dublin Bay prawns popular?

Absolutely, people come from all

1:08:401:08:44

over to eat them.

What makes people

come back?

It's a unique texture.

1:08:441:08:50

Much more tender than lobster and a

sweet flavour.

You are part of the

1:08:501:08:55

festival, will you just be doing

these?

It's a celebration of all

1:08:551:08:59

Irish fish. Grapes shellfish on the

east coast.

We have been talking

1:08:591:09:04

about them enough, we might as

diving. I will go for the garlic

1:09:041:09:07

butter.

I will have the tempora.

Nothing like eating fresh fish

1:09:071:09:16

beside the sea. Almost in the sea.

So if you're in Ireland this can

1:09:161:09:20

come down to Howth for festival.

1:09:201:09:26

come down to Howth for festival. Or

get yourself some Dublin Bay prawns

1:09:261:09:28

and cook them up, happy St Patrick's

Day. STUDIO: Do you use these?

We

1:09:281:09:36

do, they are beautiful. Expensive

but gorgeous. You could eat about

1:09:361:09:39

ten of them.

They are expensive, but

we need to eat more all the lies

1:09:391:09:47

they will disappear abroad.

They are

stunning, so sweet.

1:09:471:09:54

stunning, so sweet.

You've tried

these before. Do you see a lot of

1:09:541:09:56

this ending up in Spain?

We have in

northern Spain, Gillislee. But

1:09:561:10:03

everybody says the good ones come

from this country.

The cold water

1:10:031:10:08

makes a big difference.

Are you a

fan, Amanda?

It's beautiful. And so

1:10:081:10:14

sweet.

We have loads of them, we

could eat them all later.

1:10:141:10:22

It's omelette challenge time.

1:10:261:10:27

Jose and Ian - neither

of you are on our new board.

1:10:271:10:30

So everything's to play for.

1:10:301:10:31

I think I'll end up in the middle.

If I can.

What about Jose?

1:10:311:10:43

If I can.

What about Jose?

Because

I'm old enough, I think I might be

1:10:431:10:45

in the tail.

With the seniors.

1:10:451:10:56

in the tail.

With the seniors.

Maybe

put some make-up on the bald spot.

I

1:10:561:10:59

will be joining you there shortly.

1:10:591:11:04

The aim is to make fast,

edible three-egg omelettes that

1:11:041:11:06

are good enough to feed

to our hungry crew.

1:11:061:11:08

CREW CHEERS.

1:11:081:11:11

A bit lame.

1:11:111:11:13

But if they're not, they'll

go in the compost bin.

1:11:131:11:16

CREW BOOS.

1:11:161:11:17

So will it be crew or compost?

1:11:171:11:18

Your time will stop when your

omelettes hit the plates.

1:11:181:11:21

Let's put the clocks on the screen.

1:11:211:11:23

Are you both ready?

1:11:231:11:24

3, 2, 1, go!

1:11:241:11:28

How many eggs?

Three.

1:11:281:11:34

This isn't bad. It's a new cuisine,

remember that.

What's that?!

1:11:461:11:56

I think you might have just got away

with that.

A bit of seasoning

1:12:011:12:05

on-air.

Its caramelised butter.

It's

very runny. Wow.

I think I know

1:12:051:12:17

who's going to for lunch today.

Burnt on the outside and runny in

1:12:171:12:21

the middle.

It's edible. Great

seasoning... Absolutely.

No

1:12:211:12:28

seasoning. Yours looks like a right

mess, but it's actually very nice.

I

1:12:281:12:35

was panicking at the end.

Do I have

a salt issue? Are you deliberately

1:12:351:12:41

not seasoning for me? Wow, I'm not

going back for more. I will put you

1:12:411:12:49

both on, just.

Just.

1:12:491:12:58

both on, just.

Just.

Jose, 30.68,

very good.

1:12:581:13:04

very good. And 34.04 for Ian.

APPLAUSE

1:13:041:13:09

Clapping yourselves! Let's put you

up here. Jose might end up there.

1:13:091:13:15

Maybe.

1:13:151:13:21

So will Amanda get her

food heaven - a holy

1:13:211:13:24

trinity of cod, crab

and Sri Lankan spices?

1:13:241:13:26

Or will it be a hellish

combination of fatty

1:13:261:13:28

pork, sweet and sour

flavours and couscous?

1:13:281:13:29

We'll find out after Nigel Slater

shows us another of his

1:13:291:13:32

simple suppers - a quick

and easy aubergine curry.

1:13:321:13:35

I think spices are

absolutely phenomenal.

1:14:101:14:12

It just really enhances flavour

in any particular dish you have.

1:14:121:14:14

You try any sort of cuisine, they've

always somehow got some spices in.

1:14:141:14:17

Ketan Varu is a self-confessed

spice obsessive.

1:14:171:14:19

I love using spices

in every way possible.

1:14:191:14:21

If I'm on holiday, I need to take

some kind of spices to give me that

1:14:211:14:25

sort of flavour enhancer that

I need.

1:14:251:14:27

Ketan produces ready-made spice mixe

for a wide variety of recipes.

1:14:271:14:29

It's understanding what the flavours

do that allows you to play

1:14:291:14:32

with them in your cooking.

1:14:321:14:34

These are Indian dry chillies.

1:14:341:14:34

It just gives you a nice flavour.

1:14:341:14:36

It gives you a bit of

heat, but not too much.

1:14:361:14:39

Whereas if you use the ground

chilli, you get a lot more intense

1:14:391:14:42

flavour of the heat.

1:14:421:14:43

When you try the flavour

of cumin, it's...

1:14:431:14:45

It's intense, it's really powerful.

1:14:451:14:46

Quite an earthy flavour,

almost a bitter flavour.

1:14:461:14:48

Really worth having this

in your store cupboard.

1:14:481:14:56

Whenever I've got a little

sniffle or a cold, I always

1:14:571:14:59

have a nice hot curry.

1:14:591:15:00

It always sorts me out,

gives me that boost.

1:15:001:15:03

Using your own spice mix

doesn't have to take long.

1:15:031:15:05

Here's an idea for a really

quick vegetable curry.

1:15:051:15:08

This dish is based

around aubergines.

1:15:081:15:11

They need about half an hour

in a colander in the sink,

1:15:111:15:14

with a little bit of salt on them.

1:15:141:15:19

That just draws out some

of the water in the aubergine.

1:15:191:15:21

Then they don't drink

all your precious olive oil.

1:15:211:15:24

Whilst they're softening,

roughly chop up some onions,

1:15:241:15:28

and add to a hot pan,

along with some chopped garlic

1:15:281:15:31

and some finely-shredded ginger.

1:15:311:15:37

I'm going to let those soften a bit

before I put the spices in.

1:15:371:15:40

And I don't want the spices to burn.

1:15:401:15:47

For this curry, I'm adding

crushed cardamom...

1:15:481:15:54

a flurry of dried chilli flakes,

a spoonful of turmeric...

1:15:541:15:57

and a scattering of cumin seed.

1:15:571:16:05

Then add some chopped tomatoes,

some water, and season

1:16:081:16:10

with salt and pepper.

1:16:101:16:14

So these have relaxed a little

bit, the salt has just

1:16:141:16:17

drawn out a few juices.

1:16:171:16:18

They're just much softer.

1:16:181:16:23

If you haven't got a griddle,

you could do these under

1:16:231:16:26

an overhead grill.

1:16:261:16:27

Of course, you could

just fry them in oil.

1:16:271:16:30

All you want to do is soften them,

so that they can go in there

1:16:301:16:33

and just bubble away.

1:16:331:16:35

Once the aubergines

are in the pot, let them simmer

1:16:351:16:38

for about half an hour.

1:16:381:16:40

We want them to be nice and squishy.

1:16:401:16:48

So...

1:16:511:16:58

You see, that's quite hot.

1:16:581:16:59

I want...

1:16:591:17:07

HE COUGHS.

1:17:071:17:08

I want to calm it down!

1:17:081:17:10

There are several ways

to calm a curry down.

1:17:101:17:12

And for me, the best is yoghurt.

1:17:121:17:13

You can use any dairy produce.

1:17:131:17:15

You know, when you add

dairy produce to a curry,

1:17:151:17:17

it quite often curdles.

1:17:171:17:18

There's many different ways

to stop it curdling,

1:17:181:17:20

but I think the easiest way

is to switch off the heat.

1:17:201:17:26

It's only when the dairy

produce boils it actually

1:17:261:17:28

causes you any trouble.

1:17:281:17:31

And if it does curdle,

and sometimes they do,

1:17:311:17:35

it really isn't

the end of the world.

1:17:351:17:39

It's not going to

affect the flavour,

1:17:391:17:42

it's just going to look

a little bit grainy.

1:17:421:17:45

As it's so punchy, I'm also

adding some creme fraiche,

1:17:451:17:47

another soothing element that

will thicken your curry.

1:17:471:17:49

Then pop in some fresh

coriander and mint leaves,

1:17:491:17:51

to help soften the blow.

1:17:511:17:54

Hm.

1:18:031:18:05

Gosh.

1:18:051:18:09

HE SNIFFS.

1:18:091:18:11

Quite bright.

1:18:111:18:14

It makes my eyes water.

1:18:141:18:18

But there's also a silkiness,

a softness to it, that's come

1:18:181:18:21

from the dairy produce.

1:18:211:18:22

And then there's the

freshness of the ginger,

1:18:221:18:24

and the earthiness of the turmeric.

1:18:241:18:27

It's just really rather gorgeous.

1:18:271:18:33

Thanks, Nigel.

1:18:331:18:35

Time to find out whether Amanda

is getting her food

1:18:351:18:37

heaven or food hell.

1:18:371:18:45

Food heaven is a gift of three

of Amanda's favourite foods, cod,

1:18:511:18:54

crab and Sri Lankan spices.

1:18:541:18:55

Or food hell is fatty pork

with couscous and sweet flavours

1:18:551:18:58

mixed in with savoury!

1:18:581:18:59

What do you think you have got?

I do

not know. I can tell you a massive

1:18:591:19:04

70% of people went for food heaven.

Thank you. That shows you how

1:19:041:19:13

popular you are, because by and

large it is around 50%.

1:19:131:19:17

popular you are, because by and

large it is around 50%. Thank you.

1:19:171:19:19

Let's get on with this. I will

converge into this curry, hopefully.

1:19:191:19:25

Soft-shell crabs. I will drop those

in the fryer. Some of this milk, a

1:19:251:19:30

little of spice, we will put that in

the curry. Ian is going to do little

1:19:301:19:36

samosas. Jose is making a pickle.

Let's get on with this. Do you make

1:19:361:19:44

curries at home or have you had

enough of them?

I can never have

1:19:441:19:48

enough. My husband does. He can

cook. I do not bother any more.

1:19:481:19:53

There is no point. Fit enough. He

has got a spice rack to die for?

1:19:531:20:03

Yes, he does.

He has a tanned as

well. They are good, good fun. -- a

1:20:031:20:11

tandoor.

You have got on

domestically?

Yes.

How the other

1:20:111:20:16

half live.

I was interested to find

out that your father did Cordon Bleu

1:20:161:20:24

back in the 1960s.

Yes, he was very

ill, he had leukaemia. He recovered,

1:20:241:20:30

but to pass the time, when he was

recovering at home, he did this

1:20:301:20:35

course. He ended up opening a

restaurant with a friend.

Really?

1:20:351:20:39

That is interesting. Ireland, ages

ago, back in 1965, Michael Caine was

1:20:391:20:49

doing the Chris Farrell, and he was

the first man to ever be seen to

1:20:491:20:52

cook on screen? Is that real? 1965.

It was around the same time. We take

1:20:521:21:02

it for granted, but it proves that

it was not normal.

It was not the

1:21:021:21:08

norm. No.

Saute that. In real life,

you would do this longer. Just ten

1:21:081:21:19

minutes on the chillies. I have got

something you greet, some turmeric,

1:21:191:21:26

some white pepper, chilli powder.

It

is quite potent. Great. The hotter

1:21:261:21:34

the better.

We will top this up with

some tamarin. And a little bit of

1:21:341:21:39

sugar. Just to take the edge of the

bitterness. I am going to use

1:21:391:21:44

coconut milk.

This is what you would

find in Sri Lanka?

Yes. Tell us, how

1:21:441:21:51

did you get into acting in the first

place?

I burned myself badly when I

1:21:511:21:57

was a baby and I had to go to

hospital. I was there until I was

1:21:571:22:00

five.

When I came out I was

hyperactive. I bet.

That was a long

1:22:001:22:05

time. They sent me to a ballet class

on a Saturday morning but I have two

1:22:051:22:11

left feet and I am clumsy, so I kept

bumping into all the other kids, so

1:22:111:22:17

they suggested a drama class that

was upstairs.

I went and that was

1:22:171:22:20

it.

Simple as that?

Yes, absolutely.

It has kind of come full circle.

Now

1:22:201:22:30

you have a school? Yes, they are

theatre school.

One of your former

1:22:301:22:37

pupils is Lisa Faulkner.

You have a

very active role. Yes, I am going

1:22:371:22:41

there after this. I shall be working

there after this.

It sounds very

1:22:411:22:47

hands-on, lots of experts coming in.

It is trying to give something back.

1:22:471:22:52

I believe people into coming along

and giving classes. -- I bully

1:22:521:22:59

people. An interesting choice of

words.

It works. I have got milk, it

1:22:591:23:07

will give its sweetness, a little

bit of powder in there. The flour,

1:23:071:23:13

and I will dip the crabs in both of

these. Now the cod, skin side up.

1:23:131:23:21

That will protect it a little bit.

It smells beautiful.

Well,

1:23:211:23:29

hopefully, you will like it.

It

tastes amazing. What advice would

1:23:291:23:33

you have for women in the industry?

You're a big advocate of women

1:23:331:23:38

getting strong roles. Throughout

their career, rather than stopping

1:23:381:23:43

in their 30s or 40s?

Exactly. You

have got to represent the people who

1:23:431:23:48

watch television. Really, it tends

to be women over the age of 40.

1:23:481:23:54

Therefore they should be

represented, I feel. Also, we are

1:23:541:23:59

52% of the population, but the

balance is very much the other way.

1:23:591:24:04

I also read that you think that

Europe and the states are ahead of

1:24:041:24:08

the UK?

I think so. They do not seem

to be frightened of older women.

1:24:081:24:13

Perhaps not so much the case here.

Right, the crabs are in. Are you

1:24:131:24:20

getting on? All. The samosas look

lovely. Well done. Much better than

1:24:201:24:27

rehearsal.

1:24:271:24:32

rehearsal.

What happens in

rehearsals stays in rehearsals.

It

1:24:321:24:39

is the most difficult thing to do.

That is why I give it to him. Crabs

1:24:391:24:46

will not take much time at all.

Very, very thin. Traditionally you

1:24:461:24:52

would not have soft-shell crabs in

Sri Lanka. It just makes them very

1:24:521:24:57

easy to read.

Have you had them

before?

No. Interesting little

1:24:571:25:03

creatures. They shed their skin, so

during that period they get very

1:25:031:25:08

soft and you can read the shell. It

sounds a bit macabre, but it tastes

1:25:081:25:13

delicious.

1:25:131:25:20

delicious. You were working at the

Bristol Old Vic?

Yes, it was quite a

1:25:201:25:28

year. Who was there a? Daniel Day

Lewis.

1:25:281:25:36

Lewis. Miranda Richardson. Nick

Farrell, there were a whole load of

1:25:381:25:43

us.

What you're doing in your

theatre school, is it something that

1:25:431:25:54

more and more people should be

doing? Are you one of the few who

1:25:541:25:59

are doing things like this? Bringing

in experts and showing kids how to

1:25:591:26:02

do it properly?

Yes, I do not

think... Yes, more people should be

1:26:021:26:12

doing it, really. I think so. I

think it is important. If you do it

1:26:121:26:18

for a living, you're keeping up with

the latest trends so you can offer

1:26:181:26:22

them something which is tangible.

Is

it a business where people are very

1:26:221:26:28

giving? Do they help youngsters

coming up through the ranks? Yes,

1:26:281:26:32

yes, I would really say that.

It is

a very competitive industry. It is a

1:26:321:26:38

bit like you guys with the cooking,

you have got to be passionate about

1:26:381:26:42

it. If you're passionate, you want

to pass it on to other people.

I

1:26:421:26:47

suspect there are lots of times when

you question your life sat on the

1:26:471:26:51

sofa, where it is the next job

coming from, that is a massive part

1:26:511:26:54

of acting?

That is a massive part of

it, yes, but the passion should

1:26:541:26:59

never go. If it goes, give up. It is

better to go home.

Absolutely.

It is

1:26:591:27:11

nicely, what we are doing. I will

get the cod. You boys ready?

1:27:111:27:20

get the cod. You boys ready? Right,

do you want to grab the wine,

1:27:201:27:26

Sandia? Absolutely. I am sorry about

the mess. If you are not that brave,

1:27:261:27:32

just try the crab. Thank you. Then

we have a little salad.

Stick a

1:27:321:27:41

couple of samosas on.

Lovely.

What

are we drinking? I like red wine to

1:27:411:27:47

go with curries. Pienaar are.

1:27:471:27:55

go with curries. Pienaar are. --

pinot noir. This is Chilean. It is

1:27:551:28:01

from Asda.

1:28:011:28:06

from Asda. The light fruitiness

balances well with the spices in the

1:28:071:28:09

curry, and with this seafood. You

have won her over.

I had faith in

1:28:091:28:17

you. What have you tucked into? The

cod. Good. It is lovely. It turned

1:28:171:28:24

out nice in the end. Just to remind

us, Good Karma Hospital, tomorrow

1:28:241:28:30

night, 9pm on ITV.

Yes. I do not

watch television at all, but I will

1:28:301:28:35

be doing that.

Thank you. Thanks,

cheers. Happy St Patrick's Day to

1:28:351:28:41

everyone.

1:28:411:28:41

That's all from us today

on Saturday Kitchen Live.

1:28:411:28:43

Thanks to all our studio guests,

Ian, Jose, Sandia and Amanda.

1:28:431:28:46

All the recipes from the show

are on the website,

1:28:461:28:48

bbc.co.uk/saturdaykitchen.

1:28:481:28:50

Don't forget, I've got more

Best Bites for you tomorrow

1:28:501:28:52

at 9:15am on BBC Two.

1:28:521:28:53

Have a great weekend.

1:28:531:28:55

Bye!

1:28:551:29:01

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