:00:07. > :00:10.It's time to sit back and enjoy your weekly fix
:00:11. > :00:35.I'm Matt Tebbutt and this is Saturday Kitchen Live.
:00:36. > :00:40.Joining me today, Top chefs Zoe Adjonyoh and Theo Randall,
:00:41. > :01:06.It is a vegetarian classic, red red. And some spiced plantain. A lot of
:01:07. > :01:17.ingredients we may never have heard. Is actually super simple. And Theo?
:01:18. > :01:22.A nice summary pasta. Look at those portion sizes!
:01:23. > :01:24.Sam, there's a red theme
:01:25. > :01:28.going on with this week's dishes, will the wine follow suit?
:01:29. > :01:35.from some of the BBC's biggest food stars.
:01:36. > :01:37.Rick Stein, The Incredible Spice Men, The Hairy Bikers
:01:38. > :01:41.Our special guest today is pop royalty.
:01:42. > :01:44.She's a member of one the biggest bands in the world and a hugely
:01:45. > :01:55.Adding a bit of spice to the show, please welcome Geri Horner!
:01:56. > :02:08.How are you? I am very excited. Good to be here. Growing up for me in the
:02:09. > :02:14.1990s, you were at the Brit awards in the Union Jack dress and that's
:02:15. > :02:22.just summed up the 1990s. I made that out of the tea towel.
:02:23. > :02:29.Apparently so. There was your address and Liz Hurley, those
:02:30. > :02:34.memorable dresses of the 1990s. So when our researcher found you up and
:02:35. > :02:35.said you could had any food that you wanted, heaven or hell, what did you
:02:36. > :02:48.choose? Chips with anything, medium sized
:02:49. > :02:59.chips. I like simple food. That is honest. And hell for me would be
:03:00. > :03:03.lobster because I always find it a little bit rubbery. It must be
:03:04. > :03:09.overcooked. Just the texture. It is meant to be fancy food but I like
:03:10. > :03:17.simple. I would be happy with toast. Quite a simple girl at heart. I like
:03:18. > :03:21.volume! You just want it piled high! I am a volume eater. I like toast.
:03:22. > :03:22.You will like the pasta. For your food heaven I am
:03:23. > :03:30.going to make you triple cooked chips, with a bone-in rib eye steak
:03:31. > :03:48.and a Bordelaise sauce. Chips and gravy. And you're
:03:49. > :03:53.introduced those. Yes, Mel B! It was very nice. I really like it. I like
:03:54. > :04:02.quite simple English food. I'm interested to see that Fygen recipe.
:04:03. > :04:11.Pick up a few tips. So if it is hell it will be lobster. You don't like
:04:12. > :04:20.spices? Not really. Which is misleading for a Spice Girl! So for
:04:21. > :04:26.that we will have a spice paste. I have questions for you as well. You
:04:27. > :04:28.will have to wait and see at the end of the show.
:04:29. > :04:31.The vote is open right now for you to choose what I'll cook
:04:32. > :04:36.Just head to the Saturday Kitchen website before 10am this morning!
:04:37. > :04:40.But we still want you to call if you have a food or drink question
:04:41. > :04:47.You can also get in touch through social media
:04:48. > :05:09.Feel free just to throw out any questions and just do your own
:05:10. > :05:13.thing. I have one question. We know you as Matt but the viewers want to
:05:14. > :05:20.get to know you. Does your mother call you Matthew? When she was
:05:21. > :05:25.crossed years ago! Maybe we will call you Matthew. The producers call
:05:26. > :05:36.me Matthew when they're shouting in my ear! No one shouts at me at the
:05:37. > :05:41.moment, it is OK. Zoe, what are we doing? We are going to be cooking
:05:42. > :05:47.lovely simple Fygen bean stew and it is called red red because of the
:05:48. > :05:53.oils we are using and also that matter, for the colour of the dish.
:05:54. > :05:58.And you're going to prepare a popular street food dish called
:05:59. > :06:05.Kelewele. It is spiced plantain. Clothes, ginger, nutmeg, cinnamon. A
:06:06. > :06:11.lot of happy people out there because this is Fygen. Something we
:06:12. > :06:16.do not do too often. Super simple to make. I have tried it and it is
:06:17. > :06:20.delicious. How do you tell that you have the right plantain because I
:06:21. > :06:28.always get it wrong when I buy it and it is too starchy. That is super
:06:29. > :06:32.important. Plantain has a shelf life of about seven weeks. The kind of
:06:33. > :06:40.rightness that we want is halfway through that cycle. It is the kind
:06:41. > :06:45.of models black. And then half the starch will turn to sucrose. It
:06:46. > :06:50.keeps the bit of firmness but it is also very sweet. So it holds
:06:51. > :06:54.together nicely. Tell us about your cooking background. Your super busy.
:06:55. > :07:00.After the show you're going to New York. You have a restaurant in
:07:01. > :07:10.Brixton. A pop-up residency in one of my favourite haunts of the 1990s,
:07:11. > :07:13.the Canton in Soho. Fantastic to be in that central location in Soho,
:07:14. > :07:20.going really well. And a restaurant in Brixton. Going to New York to do
:07:21. > :07:28.supper club because my book has just been released in the States, very
:07:29. > :07:36.exciting. Lots of stuff. And your book is the Garner kitchen. That is
:07:37. > :07:40.a bit new, people are a bit excited. We are lucky at the moment because
:07:41. > :07:45.we are seeing this explosion of African food businesses. But for a
:07:46. > :07:50.long time, when I started doing this, people did not have enough
:07:51. > :07:55.access to food from either west Africa or across Africa. So my
:07:56. > :07:59.mission is about trying to spread the love and the word about these
:08:00. > :08:05.amazing ingredients. And it seems to be working really well. So what is
:08:06. > :08:12.your background, an Irish mother # Ghanaian father. I'm going to blitz
:08:13. > :08:17.this, I'm not sure how loud it is going to be. So for my mother, Irish
:08:18. > :08:25.dishes, cabbage and potatoes, we used to pick barnacles and all those
:08:26. > :08:30.things. Then dad used to come home with this other set of ingredients.
:08:31. > :08:37.Very intriguing and exciting. He used to cook them just for himself.
:08:38. > :08:43.That was his way to go home, I guess. So cooking with my dad or by
:08:44. > :08:50.his side, it was two things. One way to spend time with him and also get
:08:51. > :08:55.some connection to those gay man roots. Super important for me. So is
:08:56. > :09:03.the traditional Ghanaian food or a fusion? My food is about celebrating
:09:04. > :09:09.what I think our exciting flavours and ingredients. I talk a lot about
:09:10. > :09:14.these traditional dishes. But it is more about finding ways to use these
:09:15. > :09:19.ingredients in everyday cooking and to keep it simple for people.
:09:20. > :09:30.Because Indian food had a massive breakthrough after a couple of
:09:31. > :09:34.books. And you're hoping to do that. I'm hoping to get this cuisine on
:09:35. > :09:41.the high street. And in people's homes. There is no reason why people
:09:42. > :09:47.should not be cooking this in the same way they cook Indian at home.
:09:48. > :09:53.There is a sink at the back if you want to wash your hands. So a lot of
:09:54. > :10:01.stuff going on. Just to recap. What spices went in with the plantain?
:10:02. > :10:05.That was ginger and nutmeg, cinnamon, ground cloves, fresh
:10:06. > :10:15.ginger on top and fresh onion. That kind of spice mix makes it Kelewele,
:10:16. > :10:25.a popular street food. Is that dark enough # another 30 seconds. And
:10:26. > :10:34.this is really simple, almost like a starter. My dad is called Charles
:10:35. > :10:39.and when people used to call for him I thought they were saying the name
:10:40. > :10:41.of this sauce. So I thought that was a good name. Quite nostalgic as
:10:42. > :10:44.well. Yes. If you'd like to ask any of us
:10:45. > :10:47.a question then give us a ring now Calls are charged at your
:10:48. > :10:59.standard network rate. If you have missed any of the
:11:00. > :11:07.ingredients you can look on the website. And also vote for heaven or
:11:08. > :11:15.hell. Let's plate better. So your first taste of cooking on the street
:11:16. > :11:20.is aware, in Hackney? Yes, I had just come back from travelling for a
:11:21. > :11:24.few months and came back a bit skint. It was the opening week of
:11:25. > :11:27.the Hackney Wick arts Festival, a lot of people coming into the area
:11:28. > :11:33.that do not normally come there. We were not so gentrified then. So I
:11:34. > :11:37.thought I would make some money by cooking a dish that my friends
:11:38. > :11:43.always wanted me to make, that peanut stew. I like the fact that
:11:44. > :11:50.you're clearing up but you do not have to! So basically I made a huge
:11:51. > :12:00.load of that and that smell drew people in. It was famous only to my
:12:01. > :12:05.friends but people came in. And it was a huge success. People asked me
:12:06. > :12:09.to do it again and again. I started to collect e-mail addresses. And it
:12:10. > :12:16.has gone from there. Is that presently in your book? Absolutely.
:12:17. > :12:22.Quite a few traditional recipes in the book but most of it is
:12:23. > :12:25.reimagining of dishes. We missed this earlier, we talked about it in
:12:26. > :12:34.rehearsal, just tell us what this is. So it is called red red because
:12:35. > :12:38.it is from the oil and the tomato. Traditionally you would use a lot of
:12:39. > :12:44.palm oil but there are sustainability issues. So this is a
:12:45. > :12:50.blend of the palm fruit with canola oil. And it is just fine in a more
:12:51. > :12:58.ethical way. Can you buy this in this country? Yes, it is in most
:12:59. > :13:10.supermarkets. Carotene oil. These are super hot! Good job I wash my
:13:11. > :13:25.fingers. So this is Gary. My mate! Gary, this is a tuber used a lot in
:13:26. > :13:30.traditional cooking. It is used as a kind of absorbent Ter Stegen dishes.
:13:31. > :13:37.But here we are using this for texture. No discernible taste but
:13:38. > :13:43.just for the texture. It is pretty bland on its own. Not going to lie!
:13:44. > :13:49.It is very good with stew. I would have a lot of that eating like a
:13:50. > :14:02.porridge when I was a kid. It is good. Gary? Matthew is eating Gary!
:14:03. > :14:11.Like a thickener customer try some. So what does it do? It absorbs
:14:12. > :14:20.liquid, basically. Turns into like a porridge. And where is this from? Is
:14:21. > :14:25.this from Ghana as well? Is your dad still alive, he must be so proud of
:14:26. > :14:37.you. Yes. Thank you. Bringing all that culture. You're not finished
:14:38. > :14:43.yet! So we have red red bean stew and Kelewele spiced plantain with
:14:44. > :14:47.groundnuts on top. I hope no one is allergic! Should have checked. And
:14:48. > :14:59.garnish with some coriander. Delicious.
:15:00. > :15:09.Well done. We need to work on that title. You called it Charlie? It is
:15:10. > :15:16.like if you're disappointed with someone, you would say, Charlie. And
:15:17. > :15:24.then if you love someone, Charlie! It depends on how you say it. We are
:15:25. > :15:28.learning so much. Food just brings everyone together.
:15:29. > :15:37.Ask Was it your dad who got you into cooking? Or your mother? # I mean,
:15:38. > :15:40.in terms of Ghanaian food, it's based on my dad's heritage and
:15:41. > :15:45.therefore my heritage. I hope they don't mind my saying this, they're
:15:46. > :15:49.not amazing chefs or anything. So it was very much my interest in foods
:15:50. > :15:56.and researching my own identity I guess. Irish and Ghana, it's
:15:57. > :16:04.amazing. You're a cocktail. How is it? Delicious. The plan Tain is
:16:05. > :16:09.amazing. I held back on the spice Thank you. It's still a little bit
:16:10. > :16:14.spicy. Is this a difficult one to match? You're looking for
:16:15. > :16:18.refreshment because of the spices. White wine would work, but red and
:16:19. > :16:25.the tannins would clash with the chilli. For ultimate refreshment, I
:16:26. > :16:36.went for American red ale to go with the stew. It's Brew Dog. No red, red
:16:37. > :16:42.wine. No. Thanks. The colour is deep and rich. It's lovely. I love this
:16:43. > :16:47.beer. This is beautiful. You said you didn't like spice. You know when
:16:48. > :16:52.you normally say vegan food - Sorry, I shouted at you then. Are you all
:16:53. > :16:57.right? ! With vegan food and earn it's a new title, it puts me off a
:16:58. > :17:01.bit. It feels too like hippie food if I'm honest. But this is
:17:02. > :17:07.delicious. Very pleased. Very well done. Everyone should get your book,
:17:08. > :17:15.what's it called? Zoe's Ghana kitchen. That's enough of that. Are
:17:16. > :17:24.you happy? The Scottish bonnet really lifts it. It kicks in. I used
:17:25. > :17:31.a whole one when I cooked it at home. Did you deseed it? Yeah.
:17:32. > :17:41.Remind us what you're cooking later? Red mullet, olives and tomatoes.
:17:42. > :17:43.Tagiasca. If you want to ask us a question this morning, give us a
:17:44. > :17:48.call: But please call
:17:49. > :17:52.by 10 o'clock today. Or you can tweet us a question
:17:53. > :17:55.using the hashtag Saturday Kitchen. And you can also visit our website
:17:56. > :17:58.to vote for Heaven or Hell! Time now to join Rick Stein
:17:59. > :18:00.on his trip around Bangladesh. He's braving the traffic
:18:01. > :18:03.in the city of Dhaka ? I fought my way through some
:18:04. > :18:23.of the most hair-raising traffic I've ever experienced
:18:24. > :18:25.and believe me, I've In Vietnam, my friend Tom told me
:18:26. > :18:29.to just make eye contact and go. Well, that's good advice but a lot
:18:30. > :18:32.easier said than done when faced HORNS HONK I was going to meet
:18:33. > :18:36.the Kabir family who had gathered to give me a taste of their home
:18:37. > :18:39.cooking and hospitality. The main dish was a fillet of fish
:18:40. > :18:43.that had been marinated The fish was called rui, a large
:18:44. > :18:47.freshwater fish rather like a carp. The family's long-time cook
:18:48. > :18:51.and housekeeper marinades it in yogurt and pierces the thick
:18:52. > :18:55.fillet so that all the A whole load of different
:18:56. > :19:01.purees are mixed together, onion both fresh and fried,
:19:02. > :19:04.ginger, pistachio, And then this lovely mixture
:19:05. > :19:14.of saffron blended with milk. Finally, lime juice and sugar,
:19:15. > :19:17.all mixed up and spread It has distinct echoes
:19:18. > :19:23.of food styles from Persia. We don't use much freshwater fish
:19:24. > :19:25.at all back at home, other than salmon or trout,
:19:26. > :19:29.but you do need a very large fillet So, if you're doing this back
:19:30. > :19:34.in the UK, it'll work The dish gets baked in the oven,
:19:35. > :19:41.but Mogbel, for that's his name, Mrs Kabir's son and daughter
:19:42. > :19:48.were both educated in England When you were at school in England,
:19:49. > :19:55.what did you miss most about... It was bloody cold in England,
:19:56. > :20:01.if you ask me, and I also missed the food a great deal,
:20:02. > :20:03.I really couldn't eat I spent most of my time
:20:04. > :20:07.in the curry houses. Was there anything you liked
:20:08. > :20:10.over there at all? It's true that Bangladeshis talk
:20:11. > :20:26.about food in a really sort It's such an integral
:20:27. > :20:36.part of their culture. If you knew that fish dish
:20:37. > :20:39.and the pilau rice that the chicken was on at your mother's place,
:20:40. > :20:41.would you come over I'd travel all day, all hours
:20:42. > :20:46.t be here right now. I couldn't help but think he sounded
:20:47. > :20:52.posher than the Duke of Edinburgh. I was really treated
:20:53. > :20:54.like an honoured guest and I understood completely how
:20:55. > :20:57.they would feel about travelling for miles to get some more
:20:58. > :20:59.of that home cooking. The next morning, I was faced once
:21:00. > :21:02.more with the terrible I don't know why I say rush hour,
:21:03. > :21:06.because it can't rush anywhere and it doesn't seem to ease up
:21:07. > :21:09.at all as the day goes on. At least now I was in
:21:10. > :21:12.a bus and someone else There's a sort of theatre
:21:13. > :21:17.about this type of travel. Everywhere I look is
:21:18. > :21:21.a feast for the eye. For the record, this country has
:21:22. > :21:26.only been in existence And even before that,
:21:27. > :21:33.it was part of India as a whole which means,
:21:34. > :21:35.of course, it was part I couldn't help but think of that
:21:36. > :21:41.Monty Python sketch. Over here they might say,
:21:42. > :21:48."What did the British do for us?" I must say, I'm so glad
:21:49. > :21:58.to have got out of Dhaka. It's a fascinating city
:21:59. > :22:00.but Bangladesh is the mostly densely populated country on earth
:22:01. > :22:06.and my gosh, it shows in Dhaka. And when I was leaving,
:22:07. > :22:14.I was in the lift and I'm on my way to Sylhet now and this lady said,
:22:15. > :22:17."Well, what time's your I said, "Actually,
:22:18. > :22:21.we're going by coach." But I'm not mad because what I love
:22:22. > :22:30.about the Indian sub-continent are the villages and the country,
:22:31. > :22:32.and village life. There's something uniquely
:22:33. > :22:36.calming about it. I know it's a very populated country
:22:37. > :22:40.but when you look out of the window and you see the sense of order,
:22:41. > :22:44.and the greenness, it reminds me a bit of Goa,
:22:45. > :22:49.funnily enough, this countryside. Except that Goa has mad Germans
:22:50. > :22:54.on Royal Enfield motor bicycles going everywhere and tourists
:22:55. > :22:56.and advertising hoardings, where Well, all the roads
:22:57. > :23:13.in what is a flat landscape are built up on these levees,
:23:14. > :23:16.simply because this really is the flood plain
:23:17. > :23:20.of all flood plains. I was reminded of this
:23:21. > :23:23.when I met Shokat, a famous TV chef in Bangladesh,
:23:24. > :23:25.and he described to me the serious When you have a country
:23:26. > :23:28.which goes underwater, three-fourth of the country,
:23:29. > :23:30.literally four-fifth of the country will go underwater
:23:31. > :23:32.within the next few months, you know, this submerged
:23:33. > :23:34.and the floodwater, but these are welcome water you know
:23:35. > :23:37.and the water recedes, they leave This is a natural fertiliser
:23:38. > :23:41.that we have in our country. And then you know you have
:23:42. > :23:44.the paddies but at the same time, when this water is there,
:23:45. > :23:46.this is just knee, knee-deep This is where you find
:23:47. > :23:50.the small fishes... because they come out of this lakes,
:23:51. > :23:55.ponds and this and that and they hel by themselves a lot to eat,
:23:56. > :23:58.they grow, you know the population And, for the people who are living
:23:59. > :24:03.here, all the villages are little So they are literally
:24:04. > :24:06.living on small islands Just outside your doorstep you have
:24:07. > :24:10.this huge expanse of water, All you have to do is make sure that
:24:11. > :24:14.you have stored enough rice in your granary,
:24:15. > :24:16.boil it, catch one Shokat cooked a fish called
:24:17. > :24:20.a pabdah in a curry sauce. It's known as gravy over here,
:24:21. > :24:24.made with onion and tomato puree. Actually, it also had garlic,
:24:25. > :24:29.red chilli, turmeric and coriander Thanks Rick, and there's more
:24:30. > :24:40.of his foodie adventures next week. Time to continue our
:24:41. > :24:43.'grow your own' series! We're getting closer to our live
:24:44. > :24:47.broadcast from the RHS Hampton Court flower show from our very
:24:48. > :24:50.own specially designed garden, and I hope your
:24:51. > :24:58.gardens are thriving too! Are you a keen gardener? I'd give it
:24:59. > :25:02.a go. I wint to Hampton Court the other week. It's really nice.
:25:03. > :25:03.Beautiful. Parking was a nightmare. But the actual place, beautiful.
:25:04. > :25:06.Looking forward to that. If you want to plant
:25:07. > :25:08.something this weekend This week, if you have gooseberry
:25:09. > :25:12.bushes, you should be able So, I'm going to make
:25:13. > :25:25.a very seasonal gooseberry Where are you off? We haven't got
:25:26. > :25:32.there yet. What I'm doing, let's do it and talk. I just want to join in.
:25:33. > :25:38.Shall we exloin why? OK, before we get on to your new single. When I
:25:39. > :25:41.was a little girl, my mum was at work, other people might have done
:25:42. > :25:48.this and might identify, I used to pretend I had my own cooking
:25:49. > :25:51.showment I used to talk to the wall and say, "Hello, welcome to my show.
:25:52. > :25:55.Today we're going to make a peanut butter sandwich. I was only about
:25:56. > :26:02.ten. I was so excited coming off the show. Are you still excited? It is
:26:03. > :26:06.hard to cook and talk. It is difficult because you lose your
:26:07. > :26:14.focus. I tell you what - Can I help you? Yes, you can. It's like Blue
:26:15. > :26:20.Peter. It's not like Blue Peter! They didn't cook. Yes, they did. Get
:26:21. > :26:24.the butter, we are going to make a gooseberry sauce. Throw in those
:26:25. > :26:30.goosebury. And what's this dish called? It's called gooseberries and
:26:31. > :26:36.mackerel. I hadn't thought of the title. Matt's gooseberry delight.
:26:37. > :26:42.Put your hand in there. And what made you think about this dish?
:26:43. > :26:46.Because gooedburies and mackerel, they cut through the richness of the
:26:47. > :26:52.mackerel. Were you ever a gooseberry in your life? I think I probably
:26:53. > :26:58.was, to be honest. We've all been a gooseberry. And now you're married
:26:59. > :27:03.with two lovely children. Yes, I am. Let's get off that and get onto your
:27:04. > :27:07.exciting news. It's been 12 years - This is what they do on cooking
:27:08. > :27:11.shows, they go like this and make it look really easy. 12 years since you
:27:12. > :27:17.brought out a record. I know. Angels in chains. That's right. And it's
:27:18. > :27:21.dedicated to the memory of George Michael. I listened to it last
:27:22. > :27:25.night. They got hold of it, because it's not released yet. It's
:27:26. > :27:30.secretive. It's really good. Congratulations. Thank you. It's
:27:31. > :27:36.quite a choker, I thought. I wrote it when I was feeling very sad. It's
:27:37. > :27:48.got all of George's musical family singing on it. They're doing the
:27:49. > :27:53.backing musicians. The choir in the background. Put that sugar in there.
:27:54. > :28:04.My proceeds of this record go to ChildLine. OK and you're a ChildLine
:28:05. > :28:10.ambassador. I met up with Esther Rantzen and she is absolutely
:28:11. > :28:15.amazing. She's like a legend. She asked me to become an ambassador the
:28:16. > :28:18.other day. I was like, wow. She's one of those ladies, she's grown up
:28:19. > :28:24.like a fine wine. She's got wetter with age. She's really funny with
:28:25. > :28:28.humour. I was like wow. She does a lot of hard work for charity. She
:28:29. > :28:35.does indeed. Are you looking forward to taking that role? Very much so.
:28:36. > :28:39.To be able to give back, in the times we live in. There's been dark
:28:40. > :28:42.times. Come together through music, food, bring a bit of love and light
:28:43. > :28:48.into the world. All about that. I think. So How did it come about this
:28:49. > :28:52.single then? Unfortunately, as we know that - Do you want a cloth?
:28:53. > :28:56.Yes, thank you very much. You're very helpful. Your mother must be
:28:57. > :28:59.proud. I have my moments. Is she watching now? She might be yes.
:29:00. > :29:04.She's looking after my children today. What's her name? Joan. Hello
:29:05. > :29:12.Joan. You are very nice. You've done a very good job. I've got a new baby
:29:13. > :29:17.Monty, and I wouldn't mind if he grew up to be a chef. Really? Yeah,
:29:18. > :29:21.it's nice. Listen, I'm trying to plug your single, we're get of off
:29:22. > :29:27.topic. Sorry. Your management won't be very happy. Sorry, basically,
:29:28. > :29:34.yes, George sadly died on December 21 and I was really sad. He really
:29:35. > :29:38.helped me in moments in my life. I lived with him. You find out who
:29:39. > :29:41.were your friends - Did you? Yeah, in touch times you find out who your
:29:42. > :29:48.friends are. I didn't see him all the time, when I needed him he was
:29:49. > :29:53.there. I was a fan first and foremost. When he died I thought,
:29:54. > :29:57.I'm going to do something for the fans in tribute to him. Then I just
:29:58. > :30:01.got, you know, I played it to his musical family. They wanted to get
:30:02. > :30:04.involved. Then hopefully, you know, the George Michael fans will love it
:30:05. > :30:08.and it's going to do some good. Because George was a great artist
:30:09. > :30:13.and a wonderful person. I always think it's such a shame. Not until
:30:14. > :30:17.the poor guy died did actually all the good stories come out about what
:30:18. > :30:23.a generous soul he was and how much money he gave away to strangers. I
:30:24. > :30:29.can tell you this, when I met up withesster Rentzen she told me that
:30:30. > :30:34.George gave the proceeds of Jesus to a Child to ChildLine. Really?
:30:35. > :30:39.Amazing. He didn't brag about it. That's what we want to share. We're
:30:40. > :30:45.all living through tough, dark times. I think human beings, as a
:30:46. > :30:50.nation, we're kind, good people. You think actually, you know, we all
:30:51. > :30:52.need that inspiration. Celebrate. It And celebrate it with gooseberries.
:30:53. > :31:07.Let's bring it back to the cooking. You are getting this! Gooseberries
:31:08. > :31:15.are a strange choice. It is in season. That is the sugar burning, a
:31:16. > :31:26.little bit more caramelised than I was hoping for! Who is your
:31:27. > :31:33.favourite chef? Strangely obviously Theo, the nicest man in cooking.
:31:34. > :31:39.There are so many, it is difficult to choose. I could tell you the ones
:31:40. > :31:43.I do not like but not on television! So I just put in some white wine
:31:44. > :31:50.vinegar and also that sweet dessert wine. Give it a little bit of edge.
:31:51. > :31:57.So overhear some raw vegetables just quickly vanished. That is going into
:31:58. > :32:02.a sugar syrup solution which has been infused with a bit of black
:32:03. > :32:10.pepper, coriander seed and star anise. Does your wife like your
:32:11. > :32:16.cooking? Occasionally, sometimes she thinks it is a bit fussy. She is
:32:17. > :32:23.quite a plain eater. I made chicken with wine for my husband and he did
:32:24. > :32:28.not like it. That is the fun of cooking. You do this big meal and
:32:29. > :32:34.they do not appreciate it, it is not very nice. That is the role of a
:32:35. > :32:41.chef! We appreciate you. So going back to this single. 12 years since
:32:42. > :32:48.your last single. You're part of the Spice Girls, a long time ago now,
:32:49. > :32:54.has the music industry changed? Dramatically, there's streaming,
:32:55. > :33:01.downloading the top how are you with social media? I am a bit shocking, I
:33:02. > :33:08.have got to engage with it more. It is a good thing but sometimes I find
:33:09. > :33:13.it a bit, sometimes it is good to communicate with each other but you
:33:14. > :33:18.know when people do this selfie. I just think let's all be honest. It
:33:19. > :33:29.is just a bit time-consuming. I look silly doing that. Do it! I'm going
:33:30. > :33:34.to give everyone a trick, what you do to look younger you do it higher
:33:35. > :33:41.up. And you look about five years younger. But you look fine. A lot of
:33:42. > :33:46.people are asking what your secret is for looking so young. That is
:33:47. > :33:52.flattering, I think being happy, eating well. New husband and baby!
:33:53. > :34:05.I'm very lucky. Is that the Gooseberry? A bit like baby food! So
:34:06. > :34:13.all these questions to ask. It is hard to be a presenter. Someone is
:34:14. > :34:17.in his ear telling you what to do, he is multitasking like we women
:34:18. > :34:28.have to do. Ask me a question, sorry. OK, you have done so much in
:34:29. > :34:34.your time, you have written autobiographies, six children's
:34:35. > :34:38.books as well. I like writing. I love music and the power of words
:34:39. > :34:43.and there's something similar about cooking and making music because
:34:44. > :34:47.when you cook that is a nice feeling and when you write a song and
:34:48. > :34:52.someone sings along, you have made them feel something. So I like to be
:34:53. > :35:01.creative. My favourite thing is music, my first love. I'm going to
:35:02. > :35:08.be performing and you could come, it is at GE AYA. They would you. You
:35:09. > :35:16.playback quite a lot. I love the gay community. Let's go! I think they're
:35:17. > :35:22.going to love you. I think that you should come. When are you doing
:35:23. > :35:27.that? Next Saturday. I'm in South Africa. Just having a little
:35:28. > :35:35.holiday. So who is going to do the show? I'm not sure, plenty of people
:35:36. > :35:49.do it. Michel Roux. He is a very good cook. Michel Roux junior. Is he
:35:50. > :35:57.as good as you? Just said there was a lot of laughter in this room at
:35:58. > :36:10.that point! I am going to sit down and try this. We have got to give it
:36:11. > :36:15.a name. It is just vegetables with cured macro and Gooseberry. The
:36:16. > :36:25.macro looks a little bit undercooked. It is secured. 20
:36:26. > :36:31.minutes. Cured for about 20 minutes in the fridge with salt and sugar.
:36:32. > :36:39.So it is safe to eat that way. Very safe to eat. You want me to tell the
:36:40. > :36:49.truth? Try it. You made the puree, remember. It is OK. That was worth
:36:50. > :36:52.getting up for it this morning! Now you know how a housewife feels!
:36:53. > :36:55.So what will I be making for Geri at the end of the show?
:36:56. > :36:59.First I'll blanch and then deep fry potato chips twice.
:37:00. > :37:01.Next I'll make a sauce, by reducing claret, bone
:37:02. > :37:06.On a hot grill I will sear the steak and then serve with the "posh gravy"
:37:07. > :37:12.I'll add cooked lobster meat to a masala spice mix.
:37:13. > :37:14.Then place the meat back in the lobster shells.
:37:15. > :37:17.I'll braise lentils with more spices and then serve the lobster on top.
:37:18. > :37:30.And don't forget Geri's fate is down to you at home!
:37:31. > :37:34.If you thought she talked too much go with food hell!
:37:35. > :37:36.You've still got around 25 minutes left to vote for either heaven
:37:37. > :37:40.or hell and it is all to play for, just go to the Saturday
:37:41. > :37:44.We'll find out at the end of the show which dish you voted for.
:37:45. > :37:47.We've got our own Spice Girl here today so let's
:37:48. > :37:51.This week the boys are at a country show in Suffolk adding a bit
:37:52. > :38:11.'This is one of the oldest agricultural displays in Britain.
:38:12. > :38:16.'Here they showcase the finest the county has to offer 'and it's
:38:17. > :38:18.where one expects to find the finest traditional country fare.
:38:19. > :38:20.I'm after something that grows locally
:38:21. > :38:30.We're going to bring a bit of cheeky spiciness to England's
:38:31. > :38:35.Very local, about 20 minutes up the road.
:38:36. > :38:39.Actually, we were just thinking whether we could spice some
:38:40. > :38:45.And then maybe you could sell a few spiced strawberries.
:38:46. > :38:50.I mean, do you have a tray or something we could serve it in?
:38:51. > :38:53.Yeah, we have a hawking tray that we walk round with.
:38:54. > :38:57.Chef, you'd look fabulous, like a cigar girl.
:38:58. > :39:00.We're going to make a hot, sweet spice blend to sprinkle
:39:01. > :39:08.It contains equal parts sugar, black pepper and ground cinnamon.
:39:09. > :39:11.They're two most popular spices in Britain, but we rarely
:39:12. > :39:16.They are fantastic together and they make the flavour of soft
:39:17. > :39:25.I need to be dressed like you, though.
:39:26. > :39:59.I'm still not giving you another free one.
:40:00. > :40:05.It brings out the flavour of the strawberries.
:40:06. > :40:10.Spices should always bring out the flavour of your ingredients,
:40:11. > :40:13.and when it comes to desserts, we Brits reach for cinnamon
:40:14. > :40:25.But there are other equally exciting alternatives.
:40:26. > :40:29.We're going to enhance the flavour of a classic apple crumble,
:40:30. > :40:33.not with traditional cinnamon, but with exotic star anise.
:40:34. > :40:35.Can you peel me some of those apples, please?
:40:36. > :40:46.I'm going to make you this fantastic crumble.
:40:47. > :41:07.Rub the mixture until you get a good crumbly texture.
:41:08. > :41:15.twist is going to be star anise, but the other twist is the crumble.
:41:16. > :41:19.I'm going to bake it first so it's going to be crunchy and crispy,
:41:20. > :41:23.because the worst thing ever, the worst thing in the world,
:41:24. > :41:36.To keep the crumble crunchy, we're cooking it before we add it
:41:37. > :41:42.to the apples instead of the traditional way of baking
:41:43. > :41:49.degrees, and you keep checking it every five to six minutes to see it
:41:50. > :41:51.getting golden brown, and keep turning it over.
:41:52. > :42:00.We're going to stew the apples in 75g of unsalted butter flavoured
:42:01. > :42:11.Each star is a small dried fruit and the woody petals are full
:42:12. > :42:17.of an aromatic liquorice scented oil, 13 times sweeter than sugar.
:42:18. > :42:21.The best way to release it is to cook them slowly in hot
:42:22. > :42:25.Five star anise in with the butter, flavouring
:42:26. > :42:37.For eight apples, you'll need about 150g of sugar.
:42:38. > :42:41.Oh, beautiful, look at that.
:42:42. > :42:44.To keep the juices from evaporating cover with a sheet of foil
:42:45. > :42:49.and a tight-fitting lid, then leave it to stew on a low heat.
:42:50. > :42:51.But don't forget to check your crumble.
:42:52. > :42:58.Now, the hardest bit, before you pop that in your mouth...
:42:59. > :43:21.After 20 minutes, the apples ought to be juicy, soft and infused
:43:22. > :43:26.Look at the juice of the apples coming out.
:43:27. > :43:34.The star anise have worked their magic but you need to remove
:43:35. > :43:41.Then just a sprinkle on the crunchy topping.
:43:42. > :43:44.the crumble's on top, literally a minute,
:43:45. > :43:49.minute-and-a-half in the oven, and we'll serve it.
:43:50. > :43:51.We're serving the crumble with a few fresh pomegranate seeds
:43:52. > :44:02.The apple is actually perfect underneath.
:44:03. > :44:07.I think it's now apples with star anise, rather
:44:08. > :44:11.than apples with cinnamon, which everybody expects.
:44:12. > :44:14.I think this for me is now an everlasting taste.
:44:15. > :44:25.There's more spice from Cyrus and Tony next week.
:44:26. > :44:34.She uses Italian sausage meat and serves it with fresh spaghetti.
:44:35. > :44:39.And it's almost omelette challenge time.
:44:40. > :44:41.Can Zoe SMASH Theo's world record and SCRAMBLE up
:44:42. > :44:47.She'll need to have imPECKable skill and speed if she wants to POACH
:44:48. > :44:55.And will Geri get her food heaven, triple cooked chips or food hell,
:44:56. > :45:00.There's still a chance for you to vote on the website and we'll find
:45:01. > :45:09.And celebrate it with gooseberries. Let's bring it back to the cooking.
:45:10. > :45:16.I'm just calming down. I think this is going to go really smoothly.
:45:17. > :45:20.Don't say that. What are we making in?
:45:21. > :45:21.We're doing tagliarini with red mullet, tomatoes,
:45:22. > :45:38.That's basically fried breadcrumbs. Can you chop the tomatoes. This is
:45:39. > :45:44.very you, in season ingredients, the best you can buy. It's tasty because
:45:45. > :45:46.you have the red mullet and then you have these tomatoes perfect this
:45:47. > :45:52.time of year and they're quite sweet. You have the oily red mullet
:45:53. > :45:59.and the saltiness from the olives goes really well. The tomato will
:46:00. > :46:04.melt with the garlic and olives. All the oil comes out of the olives. You
:46:05. > :46:18.get this lovely combination which basically seasons the fish and you
:46:19. > :46:23.cook it. If you couldn't... LAUGHTER
:46:24. > :46:26.If you couldn't get these kind of ingredients, would you not bother
:46:27. > :46:29.making this dish? You could make it, but do it with Seabass. But these
:46:30. > :46:38.ingredients are available for the next few months. This is a summery
:46:39. > :46:44.pasta. When you start combromising, using -- compromising, using tinned
:46:45. > :46:54.tomatoes, it never really works. Do you think we get good tomatoes in
:46:55. > :46:58.this country? We do. You get amazing tomatoes from the Isle of Wight.
:46:59. > :47:02.They don't go as sweet as that. All those hours of sunshine. I'm going
:47:03. > :47:07.to chop up the red mullet into small pieces. What we're going to do is
:47:08. > :47:15.just cut some garlic up. Going to wash my hands. We're going to chop
:47:16. > :47:19.some garlic up and soften the garlic in with tomatoes and olives. Half a
:47:20. > :47:26.clove of garlic, not too much. Finely chopped. Then add olive oil.
:47:27. > :47:33.Quite a lot. It's an oily sauce. Then we're going to pop the - You're
:47:34. > :47:39.going to work with that with the cooking. You have the lovely pasta
:47:40. > :47:46.water, when you toss that, you get an emulsified sauce. Breadcrumbs
:47:47. > :47:50.out. They should be golden. They need a minute more. You have a
:47:51. > :47:57.couple of restraurnts in London and one in Bangkok. Yes. You go to that
:47:58. > :48:02.a lot. Yeah. Didn't you do Iron Chef in China. No, in Thailand. That was
:48:03. > :48:08.amazing actually. I mean it's a programme which seems gimmicky, when
:48:09. > :48:17.you do it, you realise the quality of the food was incredible. You're
:48:18. > :48:21.You're very good at chopping, it's impressive. I'm putting the tomatoes
:48:22. > :48:26.in. We have the olives and the garlic. They're cooking nicely. Then
:48:27. > :48:29.we put the pasta in now. Am I right in thinking you're off to taste of
:48:30. > :48:32.London after this? I'm doing that tomorrow. Cooking demonstrations
:48:33. > :48:38.tomorrow. It's going to be a beautiful sunny day. Come on down if
:48:39. > :48:42.you can. Yeah, a taste of London. Just demonstrations on the main
:48:43. > :48:46.stage. That's a big part of a chef's life now, demonstrations. It is.
:48:47. > :48:51.Sells you and the restaurants. Brilliant marketing. You cook in
:48:52. > :48:54.front of people. I think doing cooking in front of people it's
:48:55. > :48:58.educating people so they can pick up tips. The more people cook the
:48:59. > :49:05.better. Are you feeling educated? Absolutely. You're both such clever
:49:06. > :49:08.boys. Correct. Theo, I don't know if it's impressive, when you talked
:49:09. > :49:11.about tomatoes, there is a difference that you can tell the
:49:12. > :49:17.difference between a home grown tomato. I have a greenhouse. I grew
:49:18. > :49:22.my own tomatoes. You did? I did. Really? Yeah, actually grew. Are you
:49:23. > :49:27.growing your own at the moment? Yes. I was really proud when it came. Do
:49:28. > :49:33.they taste better? They taste so different. You don't realise until
:49:34. > :49:37.you have your own. It's like home grown herbs as well. Do you grow
:49:38. > :49:43.your own? I don't really. I don't have much time to grow my own. If I
:49:44. > :49:49.could I would. Tomatoes, sorry, Geri. Tomatoes, olives, garlic,
:49:50. > :49:54.cooking nicely. Add the red mullet. You want that fish to break up? Just
:49:55. > :49:58.to all cook together. Stir it round so that lovely juice from the
:49:59. > :50:02.tomatoes starts to break it. They're kind of breaking up. It's texture,
:50:03. > :50:06.it's the seasoning Absolutely. It's really important to have ripe
:50:07. > :50:11.tomatoes. So when you cook them they go soft. When you go to a restraunt
:50:12. > :50:15.and you see a dish like this, the fillets are on top and it's neat and
:50:16. > :50:19.tidy. Would that upset you? It wouldn't upset me. But it's about
:50:20. > :50:23.getting maximum flavour out of the ingredients. If it's all chopped up
:50:24. > :50:27.on top, you have the red mullet and the pasta. I remember when I came
:50:28. > :50:31.out of working at the Criterion, I worked under you for a week at the
:50:32. > :50:36.River Cafe. And I started plating things and it was all wrong. I was
:50:37. > :50:41.doing it all very neat and tidy. He literally came over and went, no,
:50:42. > :50:49.don't do it that way. You worked for Theo? Was he bossy? No, utterly
:50:50. > :50:52.charming. I worked for free and he was just utterly charming and it was
:50:53. > :50:57.a different world. It was almost like rehab. Matt turned up on this
:50:58. > :51:07.big motorcycle. It wasn't big, it was a scooter! It was a big
:51:08. > :51:13.motorbike. He was very cool. You You two are nice chefs? You're not the
:51:14. > :51:20.swearing kind? No. It's a lot of pressure. Isn't it? It is a lot of
:51:21. > :51:27.pressure. Yeah, I think. So I'm going to add pasta water to this.
:51:28. > :51:32.This is just to emulsify it. If you'd like to try the recipes visit
:51:33. > :51:36.the website. And there's still time for you to vote on the website for
:51:37. > :51:42.heaven or hell. This is a crucial point. A bit more oil and then we
:51:43. > :51:46.add the oil and start tossing this. Stir it with a spoon. Get the lovely
:51:47. > :51:50.juice from the tomatoes to emulsify into the pasta. Very important to do
:51:51. > :51:55.that. Then you get the full flavour. Then check the seasoning. Would you
:51:56. > :52:00.slightly undercook it in the water to then finish it in the pan. One
:52:01. > :52:05.minute less than you would normally cook it and add the last part of the
:52:06. > :52:09.cooking should be in the pan, with the juice. If you need more water,
:52:10. > :52:18.add a bit more. Check that. Tastes good. Happy? Very happy. Plate that
:52:19. > :52:23.up. All your food is very much like this. It's very fresh. If you think
:52:24. > :52:26.slow cooking takes a lot longer. This kind of dish should be made
:52:27. > :52:30.last minute. You should have everything ready and then chop it up
:52:31. > :52:37.and put it in the pan. The sauce takes less time than the pasta to
:52:38. > :52:41.cook really. Then we're going to get the toasted breadcrumbs. Put those
:52:42. > :52:45.on top. You have lovely texture on top of the pasta. It's not just all
:52:46. > :52:52.about the flavour, it's about the texture as well. This is what they
:52:53. > :53:03.call poor man's parmesan. What? Poor man's parmesan? A y? We're using
:53:04. > :53:11.bread. A bit of parsley on top. There's my red mullet, tomatoes,
:53:12. > :53:17.olives and tomatoes. Delicious. Ready for this? Is this the sort of
:53:18. > :53:21.thing you'd cook at home? That looks amazing. I love pasta and I like the
:53:22. > :53:26.simplicity. I really like that. It's good ingredients. I think you enjoy
:53:27. > :53:32.it more. Dive in. When I first got married, I said to my mother, what
:53:33. > :53:38.should I cook for him? She's Spanish, she said, "One advice is
:53:39. > :53:42.for your husband or your man is hot and plenty." This looks hot and
:53:43. > :53:49.plenty. This looks perfect. And it was quick as well. Delicious. What
:53:50. > :53:53.is your favourite food? What's my favourite food? Depends what time of
:53:54. > :53:59.the year. If you had to have one dish, just something. My favourite
:54:00. > :54:02.thing is probably a roasted grouse. I've tried that it's actually very
:54:03. > :54:08.nice. What about you? You're putting me on the spot today. Why don't you
:54:09. > :54:12.try it and I'll think of something. What about you? A difficult
:54:13. > :54:21.question. It is difficult. I eat a lot of food. I love lobster. Jo
:54:22. > :54:28.we'll find out later. -- we'll find out later. We are drinking an
:54:29. > :54:36.Italian adage of what grows together goes together. This is from
:54:37. > :54:40.Waitrose, 8. ?8.79. It is similar to a sauvignon. It's light and fresh
:54:41. > :54:46.and crisp. Nice citrus fruit. When it warms up you get apricot and
:54:47. > :54:51.plums. It's delicious with this dish. It's from Sardinia, which I
:54:52. > :54:57.have a soft spot for because I honeymooned there. It cuts through
:54:58. > :55:00.the pasta and the bread. What was the tricky ingredient in this to
:55:01. > :55:04.match. All the wine experts here, you go home, cook the food and then
:55:05. > :55:08.you have a line of bottles? Yeah, we have quite a lot. This wasn't too
:55:09. > :55:15.bad. I was thinking Mediterranean, al fresco. We tried rose. But one of
:55:16. > :55:21.the rose I had was strong. You got drunk! I didn't swallow it, we were
:55:22. > :55:26.talking about swallowing and spitting wine. It's like the
:55:27. > :55:35.fenolics with the weight of the fish. The what? A weighty texture.
:55:36. > :55:43.Where is the peachiness? A couple of things, probably from the grape. But
:55:44. > :55:48.also if it fermts in stainless steel, you get these esthers,
:55:49. > :55:51.peachy, peary. The combination of the ferment and the grape itself.
:55:52. > :55:56.How are you with that? Super crisp, delicious. Lovely together. Triumph.
:55:57. > :56:02.A lot of people on Twitter loving your shirt. I've just realised it's
:56:03. > :56:05.blue there and white there. Very racy for you.
:56:06. > :56:08.It's now time for a tasty recipe from Si and Dave, The Hairy Bikers!
:56:09. > :56:10.They are making the ultimate pork loin stuffing
:56:11. > :57:00.Oh, yes, this is our homage to the pig.
:57:01. > :57:03.You see, we're going to do a pork tenderloin wrapped
:57:04. > :57:05.in streaky bacon and stuffed with apricots, ginger...
:57:06. > :57:08.Apples, everything that is possible to dress pork up to show it
:57:09. > :57:17.To begin, I'm going to trim the sinew and excess fat off two
:57:18. > :57:21.And for the stuffing, I need to finely chop one large
:57:22. > :57:24.banana shallot and melt a knob of butter in a pan
:57:25. > :57:27.Add the shallot and begin sweating it down, but you don't
:57:28. > :57:42.Another ingredient that goes great with pork is garlic,
:57:43. > :57:45.so I want two cloves of garlic in this, and I'm going
:57:46. > :57:47.to crush them, because I want maximum flavour.
:57:48. > :57:49.Then peel one English eating apple, core it and roughly chop.
:57:50. > :57:52.While Dave's getting on with that, I'm going to prepare
:57:53. > :57:55.Place one of the tenderloins between two pieces of cling film
:57:56. > :57:59.and bash with a rolling pin until it's about 1cm thick.
:58:00. > :58:07.Then do the same with the other fillet.
:58:08. > :58:09.Apples and pork, they were born to be together.
:58:10. > :58:11.It was a symbiotic relationship that worked.
:58:12. > :58:14.Put the chopped up apple in with the garlic and
:58:15. > :58:20.the shallot and add ten dried, quartered apricots...
:58:21. > :58:33.It's ginger that's been macerated in syrup, and it's just
:58:34. > :58:37.I want three balls, and I'm going to use some of the syrup
:58:38. > :58:48.These are going to soak up all the wonderful fruity,
:58:49. > :59:03.Add the zest and juice of an unwaxed lemon.
:59:04. > :59:11.I want three tablespoons of chopped parsley and one
:59:12. > :59:27.Then drizzle in one tablespoon of stem ginger syrup.
:59:28. > :59:30.Finally season the stuffing mixture with salt and
:59:31. > :59:39.If you had to make stuffing for pork, this is the one, isn't it?
:59:40. > :59:43.A few more ingredients than we'd like, but each ingredient
:59:44. > :59:47.is there for a reason, and it works.
:59:48. > :59:51.While Dave's been attending to his stuffing, I've arranged
:59:52. > :59:53.about 16 rindless smoked streaky bacon rashers onto another
:59:54. > :00:02.Overlap them slightly, then lay the pork tenderloin on top.
:00:03. > :00:18.Lovely textures as well, aren't they?
:00:19. > :00:22.Yes, and it is a good, good layer of stuffing.
:00:23. > :00:28.The stuffing is part of this dish, it's not just a dressing.
:00:29. > :00:31.Then take the top off and lie it across the other
:00:32. > :00:43.And you've got really good overlap on your bacon so it's
:00:44. > :00:53.It's good value, because the pork loin is cheap.
:00:54. > :00:56.Then re-wrap your pig torpedo in more clingfilm nice and tightly
:00:57. > :01:09.I'm hungry, and this has to go in the fridge for 24
:01:10. > :01:30.So in age-old telly style, and much to the relief
:01:31. > :01:32.of my rumbling tummy, here's the one we
:01:33. > :01:40.Remove the clingfilm and place it on a lightly-greased baking tray,
:01:41. > :01:43.but make sure the join is at the bottom so the whole
:01:44. > :01:47.We're going to cook it in a pre-heated oven at 200 degrees
:01:48. > :01:54.Before too long, your kitchen will be alive with the most
:01:55. > :02:12.Dig into it and let's have a look at the strata.
:02:13. > :02:22.We're serving it with a creamy ginger sauce.
:02:23. > :02:24.It's just a bit special, isn't it?
:02:25. > :02:36.And we used smoky bacon on this as well, and that's lovely,
:02:37. > :02:56.The heaven and hell vote is now closed.
:02:57. > :03:02.We'll reveal what you've chosen at the end of the show.
:03:03. > :03:28.Ruppert from Windsor? I have a massive pork loin, have you any
:03:29. > :03:33.tips? You have some ginger spices? I would make a sticky plantain soars
:03:34. > :03:40.to go with that. With some rum and brown sugar and super ripe plantain
:03:41. > :03:46.when they're mostly black. Cook it all down for as long as possible and
:03:47. > :03:49.slather it on the pork loin and get it on the barbecue. Happy with that?
:03:50. > :03:50.That sounds lovely. Geri, you've got a couple
:03:51. > :04:01.of tweets for us. From Sam, I'm looking to do a pasta
:04:02. > :04:08.dish for dinner tonight, what could you suggest for something on a
:04:09. > :04:13.budget? Well that dish that you have just done would be perfect because
:04:14. > :04:20.you could use the salmon as you did the red mullet. You have the garlic
:04:21. > :04:25.and tomatoes, some cherry tomatoes. And the breadcrumbs are easy to do.
:04:26. > :04:38.But maybe do that with linguine. Or spaghetti. And another? Sandy wants
:04:39. > :04:46.to know, any idea of what to do with the whole sea bream? I would bake
:04:47. > :04:52.that with fresh thyme and garlic, a bit of seasoning just really simple.
:04:53. > :04:59.Wrap it up in foil and bake it in a hot oven, 25 minutes. Let's go back
:05:00. > :05:03.to the phone. Sandra, what is your question? I would like to ask the
:05:04. > :05:12.chef is what would be the best way to cook shoulder of lamb? I would do
:05:13. > :05:17.that, bone out the lamb and seal it off and then put it back in the pan
:05:18. > :05:22.with some anchovies and oil, some olives and Rosemary and whole garlic
:05:23. > :05:27.cloves and white wine. Put a bid of tinfoil on top and put it in the
:05:28. > :05:35.oven for about three hours and just serve that with purple sprouting
:05:36. > :05:38.broccoli with olive oil. Delicious. I would say that with some wine with
:05:39. > :05:41.some nice green oak flavour. Time now for one
:05:42. > :05:43.of our foodie reports. This week, we sent one our favourite
:05:44. > :05:46.Saturday Kitchen chefs Tom Kitchin to the Highland Wagyu Beef company,
:05:47. > :06:05.near his home city of Edinburgh. Slow cooked brisket, succulent
:06:06. > :06:08.sirloin, we love a bit of beef in the UK and I'm always looking for
:06:09. > :06:12.the best produce for my menu. Something that really interests me
:06:13. > :06:21.is Wagyu Beef so I have come to a farm in Dunblane in Scotland to see
:06:22. > :06:26.what makes it so tasty. Hello. How are you? So what is Wagyu Beef
:06:27. > :06:32.charisma as a breed of cattle that comes from Japan. The Grove the
:06:33. > :06:40.animals here. And where does the inspiration come from? Well I get to
:06:41. > :06:45.play golf! My wife got bored and decided why not breed Wagyu. And
:06:46. > :06:50.what makes Wagyu so special because beef is of world renown in Scotland
:06:51. > :06:55.but you say that Wagyu is that bit different question mark it is that
:06:56. > :07:01.marbling that flavours of beef. And as a chef I'm all about flavour but
:07:02. > :07:06.when I look at a piece of beef that has great fat and marbling and you
:07:07. > :07:18.just think, yes, this is great. I'm really excited. Can you show me
:07:19. > :07:25.around? Just roll up your sleeves! So I brush like this? Like a dog, I
:07:26. > :07:30.suppose. It seems relaxing. It needs to be relaxing to have great beef,
:07:31. > :07:35.you need calm and content animals. You give them a nice brush and he is
:07:36. > :07:45.having a whale of a time. He is enjoying it.
:07:46. > :07:50.How long is the rearing process? We slaughter between three and five
:07:51. > :07:57.years old. Quite a long time. Probably double the amount of time
:07:58. > :08:01.of the commercial animal. So it is a longer, slow breeding, not about
:08:02. > :08:09.pushing the animal. And these cows, are they 100% Wagyu? 100% full blood
:08:10. > :08:14.completely traceable to Japan. You want to give him a little bit of
:08:15. > :08:22.food? They will come over to see you. Here we go.
:08:23. > :08:30.My goodness, look at this. Seriously look at that marbling. My chef heart
:08:31. > :08:42.is pounding in excitement. Can I cook it? Of course.
:08:43. > :08:48.Unbelievable. You have worked me hard today. I think I've earned
:08:49. > :08:54.this. See you later. So what is your take on -- what is
:08:55. > :08:59.your take on Wagyu? It is a bit like sirloin, I think you need to cook it
:09:00. > :09:03.beyond medium rare because the flavour is in that the fat. But
:09:04. > :09:10.those kind of tough cuts, they are delicious. You can make an amazing
:09:11. > :09:17.ragout. And you use that in Bangkok customer yes. But you would go
:09:18. > :09:26.Scottish? I love Scottish beef, we buy that from a farmer in Aberdeen
:09:27. > :09:32.shire. And we buy Angus as well. It has more flavour and less fat but if
:09:33. > :09:33.you cook it properly it tastes delicious. Interesting.
:09:34. > :09:55.Theo, you still hold the world record.
:09:56. > :10:04.Zoe, you need to get on the board. I hope you have been practising. DL,
:10:05. > :10:09.you will be hard pushed to beat it. You can use any of these
:10:10. > :10:11.ingredients. I strongly suggest you don't. Let's put up the clocks on
:10:12. > :10:38.the screen. Are you ready, go. Come on, Zoe! It is a disaster!
:10:39. > :10:45.Shocker. I am out. Look at the state of it. Do you want to finish it? The
:10:46. > :10:55.music is still going! You have to get on the board. You have forgotten
:10:56. > :11:06.the butter. I forgot the butter! I'm sure it
:11:07. > :11:18.tastes good. It is Fygen! Absolute disaster. That is cooked. Very nice.
:11:19. > :11:24.You are a brave man if you taste that. You have even seasoned it! I
:11:25. > :11:35.did that last minute. Very impressed. Is this seasoned? No! I
:11:36. > :11:41.can barely get it in my mouth it is so wobbly. It is very good. It is an
:11:42. > :11:58.omelette. Right, are you on the board? Yes, you are. Way down here.
:11:59. > :12:09.40.16. And Theo, did you beat your record? It was pretty close. 19.12.
:12:10. > :12:14.But you're going in the bin! Music, raining men. In the bin.
:12:15. > :12:17.So will Geri get her food heaven - triple cooked chips with a tomahawk
:12:18. > :12:20.steak and a Bordelaise sauce - or food hell - lobster masala
:12:21. > :12:24.We'll find what you at home voted for, after Nigella Lawson gives
:12:25. > :12:41.us the perfect recipe for Italian meatballs!
:12:42. > :12:44.Although even when at home, I make myself feel Italian in the kitchen,
:12:45. > :12:49.To soak it all up and replenish my Italian spirit.
:12:50. > :12:52.Italians takes their traditions very seriously, and I mean,
:12:53. > :12:59.So I can get a bit apprehensive when I toy with them, as I can do.
:13:00. > :13:04.And one of my little new inventions, or changes, is that Italians tend
:13:05. > :13:06.to make their meatballs out of minced beef, and sometimes
:13:07. > :13:12.And I thought, why not just make things easy and just
:13:13. > :13:17.I was very gratified that when I cooked this once,
:13:18. > :13:20.some Italian friends, not only did they like this, but
:13:21. > :13:32.I just take a packet of Italian sausages and squeeze
:13:33. > :13:42.Although actually, like my mother, I believe in child labour.
:13:43. > :13:45.And now my own children are too big I use my niece and nephew.
:13:46. > :13:47.So, about the size of a cherry tomato.
:13:48. > :13:50.Your hands are much better suited to it then mine,
:13:51. > :13:54.See, I've already made mine too big, so ignore me.
:13:55. > :13:57.So just roll them, roll them, roll them.
:13:58. > :14:10.As you roll the meatballs, just place on a baking tray or any
:14:11. > :14:13.flat surface - you'd be surprised how many you can get out
:14:14. > :14:18.If you use small people with small hands, 40 meatballs is easy.
:14:19. > :14:35.The thing about this is, not only does it make
:14:36. > :14:38.them look lovely and bronzed, but it makes more of their flavour go
:14:39. > :14:43.I start off by heating some garlic oil in a pan.
:14:44. > :14:49.It makes them nice and brown before we add the sauce.
:14:50. > :14:59.I would say "you're welcome" but I don't know what it is.
:15:00. > :15:12.If someone says "grazie", you just say "prego".
:15:13. > :15:18.I get them to snip some spring onion into a bowl and then
:15:19. > :15:44.If you wanted to at this stage, you could add some wine or vermouth.
:15:45. > :15:52.I then add two cans of chopped tomatoes.
:15:53. > :16:07.Half-fill each can with some cold water and swill out into the pan.
:16:08. > :16:12.Would you like to add a bit of pepper?
:16:13. > :16:14.That's enough, otherwise Ella won't like it.
:16:15. > :16:33.All that's left to do is add a coupl of bay leaves.
:16:34. > :16:36.It's quite liquid, because I'm going to let them simmer
:16:37. > :16:40.without a lid on and that means all of the water will evaporate
:16:41. > :16:45.and it will have a really strong, gutsy taste.
:16:46. > :16:47.I'll move up a bit so you can have a look.
:16:48. > :16:59.I like to give the meatballs a gentle stir in their sauce and then
:17:00. > :17:06.when they're bubbling I let them cook for about 15 minutes No more.
:17:07. > :17:09.Before I serve I always like to taste, just to check
:17:10. > :17:14.the seasoning, and if I feel it needs it I add some parsley.
:17:15. > :17:17.You can eat the meatballs with whatever you like,
:17:18. > :17:20.but I would be sacked by my family i I didn't serve
:17:21. > :17:48.OK, I have managed to wrap a meatbal in pasta.
:17:49. > :18:10.Did you start with the meatball and wrap round?
:18:11. > :18:15.Right, time to find out whether Geri is getting her food
:18:16. > :18:24.What do you want me to have? It's not up to me. I'm easy I'd go
:18:25. > :18:31.heaven. Thank you very much. Food
:18:32. > :18:32.heaven could be chips! First, I'll blanch and then deep
:18:33. > :18:47.fry potato chips twice. Apparently they scream when you cook
:18:48. > :18:57.them. There are ways to do this. I need to turn off the hob. We have
:18:58. > :19:03.lost power. It's complicated. Let's not worry about that. It's a lobster
:19:04. > :19:12.curry. You didn't like spice until you tried Zoe's plate earlier. She's
:19:13. > :19:18.fantastic. A lot of love for Zoe. . And Theo too and Sam! The vote was
:19:19. > :19:25.very close. The vote was 56% one way... Oh, dear. 54% the other. What
:19:26. > :19:31.do you think you got? Depends what mood people are in. If they're in a
:19:32. > :19:36.cruel mood, they're going for hell. They're in a cruel mood. Are they?
:19:37. > :19:39.Trouble is, if you're going to choose lobster, as your hell, people
:19:40. > :19:50.like lobster. They've gone lobster. Have they? Sorry. Lobster and chips?
:19:51. > :19:55.No. Would you eat it if you put in chips. I'm open. You might educate
:19:56. > :20:00.me and make it nice. Let's see. Let's lose the meat. We carry on
:20:01. > :20:07.with the chips. OK. Everyone loves chips. Look at that beautiful piece
:20:08. > :20:14.of meat. If you could take that lobster apart, please. Zoe, can you
:20:15. > :20:22.do the dahl. Have you cooked lobster before? I haven't, no. This is new
:20:23. > :20:29.for you? This is new for me. Go girl, can you do it. I'm in charge
:20:30. > :20:37.of the dahl. I have cooked it. Just a few times. How long have you been
:20:38. > :20:41.a chef? Oh, many, many years. We'll come to that in a minute. We have to
:20:42. > :20:48.do things in order so we have stages. So Zoe is going to chop down
:20:49. > :20:55.the onions, sweat it in some spices. We are garam masala, cumin,
:20:56. > :20:58.coriander, green chilli, ginger. I was overdoing the spices because I
:20:59. > :21:03.thought that was your hell. Turns out not to much. It's all about the
:21:04. > :21:07.how. I find if you don't cook spices properly you get tummy ache. And you
:21:08. > :21:13.might get a bottom burp. You get bloating and you know what. That's
:21:14. > :21:18.the only thing. Wouldn't you say? Never happen to you? I love spice.
:21:19. > :21:23.You actually do, that's part of the whole thing. Was it polite to say
:21:24. > :21:27.tummy ache if it's not done well. Haven't you mellowed over the last
:21:28. > :21:30.20-odd years? Would you come out with something like that. Nothing
:21:31. > :21:35.changes really. Do we really change? Not really. A little bit maybe. Try.
:21:36. > :21:40.Do you think you've changed? No. Not really. Isn't that awful. There's
:21:41. > :21:48.the kid in all of us. It's good to be playful. Shallots, garlic and a
:21:49. > :21:52.bit of ginger. If you sweat those down in the butter. Then, once
:21:53. > :21:56.they've sweated for a couple of minutes, throw in the dry lentils
:21:57. > :22:00.and sweat those for a while. You must cook lentils very well. You've
:22:01. > :22:06.got to soak them. Otherwise that would be tummy ache. Without salt as
:22:07. > :22:10.well. Otherwise they go tough. Good to know. I've learned a lot coming
:22:11. > :22:16.on this show. Something about the wine, where you grow it. What grows
:22:17. > :22:22.together goes together. It's a bit like family. I like that that the
:22:23. > :22:29.Very nice. What are you doing here? I'm sweating off this onion and
:22:30. > :22:35.chilli for Matt's Ghana - I was going to say Ghana dahl. It's not.
:22:36. > :22:40.Birds Eye chilli and onion. What's the difference between a green and
:22:41. > :22:46.red chilli, is one hotter for the other - forgive me for not knowing?
:22:47. > :22:50.It depends on the chillies actually. If you don't like someone when
:22:51. > :22:53.they're coming round for dinner, put extra?
:22:54. > :22:57.LAUGHTER If you don't like someone and
:22:58. > :23:00.they're coming round for dinner you don't invite them. Sometimes people
:23:01. > :23:05.come round and you've got no choice. Really? I hope all Geri's friends
:23:06. > :23:11.are watching. See which one amongst you thinks they're that person. In
:23:12. > :23:14.with some fennel seeds and cardamom pods and cloves, all the spices.
:23:15. > :23:22.That's a lot in there. There is a lot of spice. What have you got in
:23:23. > :23:26.there? Ginger, turmeric, coriander, cumin, green chilli, cinnamon stick,
:23:27. > :23:36.blimey. Turmeric, isn't that very good for you? Why Healing
:23:37. > :23:40.properties? Is that right? I've got some nutritious friends they will
:23:41. > :23:48.drink lattes like that. It's good for inflammation. Yeah, very good.
:23:49. > :23:53.You rub it on spice men, you rub it on cuts and it's antibacterial.
:23:54. > :23:58.Really? Oh, my God. That man is a mine of information. Another thing
:23:59. > :24:02.you learned today. We're learning a lot today. Lots of facts. Tomatoes,
:24:03. > :24:09.brilliant. Do you want me to put them in? Yes, let's put them in
:24:10. > :24:13.there. In an ideal world. In here? Yeah, all of them, please. Fried off
:24:14. > :24:21.the spices. In an ideal world you'd stew that. And then? Stir it? Yes,
:24:22. > :24:28.please. I love it the way you guys do the flipping. How do you do it?
:24:29. > :24:38.Show me. You make it look so easy. You pull it towards you. What could
:24:39. > :24:42.go wrong. No, pull it towards you. I learned something. Or you could just
:24:43. > :24:48.stir it. Less dramatic.. Looks impressive. That cooks down for
:24:49. > :24:55.about 30 minutes. Then we're left with this. Let's move over here.
:24:56. > :25:00.That, take the cinnamon stick out. That gets blitzed up in here.
:25:01. > :25:04.Cinnamon is good for you as well. Yeah... Something to do with your
:25:05. > :25:11.sugar levels I think. I may be wrong. Keep an eye on those chips,
:25:12. > :25:17.before I forget about them, because that is Geri's first love. Strictly
:25:18. > :25:26.speaking it's all gone a bit awry, hasn't it? To be honest. Isn't it
:25:27. > :25:30.lovely, such a team, groupest. -- group effort. It's nice when
:25:31. > :25:35.everybody comes together. It will taste nicer. What is this?
:25:36. > :25:40.Basically, all I've done is blitz up that sauce. You could probably stop
:25:41. > :25:45.your stirring. Blitz it up and then we're left with this. Into there, we
:25:46. > :25:51.will put this lobster meat. That doesn't look very appetising.
:25:52. > :25:54.Honestly, trust me, if you've had chewy lobster, chances are it's
:25:55. > :26:00.overcooked. How long should you cook a lobster for? I usually do them a
:26:01. > :26:05.pound-and-a-half lobsters for about, well, I put it in boiling water, 12
:26:06. > :26:10.minutes and then take them out and let the water cool. I found a new
:26:11. > :26:13.way of cooking lobster. The best way is to steam them because you keep
:26:14. > :26:18.all the natural flavour in them. More juicy? They don't go tough as
:26:19. > :26:25.well. How long? About ten minutes. Not very long. It's quite a quick
:26:26. > :26:32.dish actually. It is. And it sounds fancy. As time has gone on, do you
:26:33. > :26:37.not, as you make more and more money in your industry, do you not get
:26:38. > :26:41.these things put in front of you and expecting people, and people expect
:26:42. > :26:45.you to eat it? In life, it's a simple things, it's all about the
:26:46. > :26:52.how. I prefer just a very - I like what Theo did. Simple ingredients,
:26:53. > :26:55.tomato tastes like a tomato. Basic, it doesn't have to be fancy.
:26:56. > :26:59.However, I think it's beautiful when someone like Zoe comes along and
:27:00. > :27:03.says, my dodd, he's got food from Ghana and I want to share it with
:27:04. > :27:07.you and it opens your eyes to a whole new world. I think that's
:27:08. > :27:10.really nice, very inclusive. That's a beautiful thing too. It's all
:27:11. > :27:16.about sharing isn't it. Yeah, totally. A little bit of that. See
:27:17. > :27:22.my mother's Spanish and she would cook, like an English roast and then
:27:23. > :27:26.she'd put a bit of paella rice on the side, which does not work. My
:27:27. > :27:32.mother is watching, I apologise. Hi mum. Theo I might need you to take
:27:33. > :27:36.over here. What do you want me to do? Just a bit of plating. The
:27:37. > :27:40.tables have turned. Fill it up. Put it here. Make it look pretty. I'll
:27:41. > :27:53.do my best. You're going to put the head on it. The head is the garnish.
:27:54. > :27:56.We have an Alsatian wine. This is priest for a spice -- appropriate
:27:57. > :28:09.for a spice dish. Where is this from? Very nice, I like it. Slightly
:28:10. > :28:15.off dry. We've got 20 seconds, before we leave this show. Try your
:28:16. > :28:21.food. OK, with my fingers in I'll get you a... Quickly. We're going
:28:22. > :28:25.for it. Thank you very much for having me on here. That's all right.
:28:26. > :28:31.It's been a pleasure. I've had a lot of fun. Let's try it. Keep an open
:28:32. > :28:35.mind. Do you want me to tell the truth. Go for. It single's out on
:28:36. > :28:40.Monday. It's going to be a big hit I'm sure. Thank you very much.
:28:41. > :28:42.Well, that's all from us today on Saturday Kitchen Live.
:28:43. > :28:45.Thanks to our fantastic studio guests, Zoe Adjonyoh, Theo Randall,
:28:46. > :28:48.All the recipes from the show are on the website,
:28:49. > :28:54.And don't forget Best Bites tomorrow morning with me at 10am on BBC Two.
:28:55. > :29:02.The supermarkets are up to some pretty nifty tricks
:29:03. > :29:10.So we are going behind the scenes to get the inside track
:29:11. > :29:14.And what we find may change the way you shop.