17/06/2017 Saturday Kitchen

It's time to sit back and enjoy your weekly fix

I'm Matt Tebbutt and this is Saturday Kitchen Live.

Joining me today, Top chefs Zoe Adjonyoh and Theo Randall,

It is a vegetarian classic, red red. And some spiced plantain. A lot of

ingredients we may never have heard. Is actually super simple. And Theo?

A nice summary pasta. Look at those portion sizes!

Sam, there's a red theme

going on with this week's dishes, will the wine follow suit?

from some of the BBC's biggest food stars.

Rick Stein, The Incredible Spice Men, The Hairy Bikers

Our special guest today is pop royalty.

She's a member of one the biggest bands in the world and a hugely

Adding a bit of spice to the show, please welcome Geri Horner!

How are you? I am very excited. Good to be here. Growing up for me in the

1990s, you were at the Brit awards in the Union Jack dress and that's

just summed up the 1990s. I made that out of the tea towel.

Apparently so. There was your address and Liz Hurley, those

memorable dresses of the 1990s. So when our researcher found you up and

said you could had any food that you wanted, heaven or hell, what did you

choose? Chips with anything, medium sized

chips. I like simple food. That is honest. And hell for me would be

lobster because I always find it a little bit rubbery. It must be

overcooked. Just the texture. It is meant to be fancy food but I like

simple. I would be happy with toast. Quite a simple girl at heart. I like

volume! You just want it piled high! I am a volume eater. I like toast.

You will like the pasta. For your food heaven I am

going to make you triple cooked chips, with a bone-in rib eye steak

and a Bordelaise sauce. Chips and gravy. And you're

introduced those. Yes, Mel B! It was very nice. I really like it. I like

quite simple English food. I'm interested to see that Fygen recipe.

Pick up a few tips. So if it is hell it will be lobster. You don't like

spices? Not really. Which is misleading for a Spice Girl! So for

that we will have a spice paste. I have questions for you as well. You

will have to wait and see at the end of the show.

The vote is open right now for you to choose what I'll cook

Just head to the Saturday Kitchen website before 10am this morning!

But we still want you to call if you have a food or drink question

You can also get in touch through social media

Feel free just to throw out any questions and just do your own

thing. I have one question. We know you as Matt but the viewers want to

get to know you. Does your mother call you Matthew? When she was

crossed years ago! Maybe we will call you Matthew. The producers call

me Matthew when they're shouting in my ear! No one shouts at me at the

moment, it is OK. Zoe, what are we doing? We are going to be cooking

lovely simple Fygen bean stew and it is called red red because of the

oils we are using and also that matter, for the colour of the dish.

And you're going to prepare a popular street food dish called

Kelewele. It is spiced plantain. Clothes, ginger, nutmeg, cinnamon. A

lot of happy people out there because this is Fygen. Something we

do not do too often. Super simple to make. I have tried it and it is

delicious. How do you tell that you have the right plantain because I

always get it wrong when I buy it and it is too starchy. That is super

important. Plantain has a shelf life of about seven weeks. The kind of

rightness that we want is halfway through that cycle. It is the kind

of models black. And then half the starch will turn to sucrose. It

keeps the bit of firmness but it is also very sweet. So it holds

together nicely. Tell us about your cooking background. Your super busy.

After the show you're going to New York. You have a restaurant in

Brixton. A pop-up residency in one of my favourite haunts of the 1990s,

the Canton in Soho. Fantastic to be in that central location in Soho,

going really well. And a restaurant in Brixton. Going to New York to do

supper club because my book has just been released in the States, very

exciting. Lots of stuff. And your book is the Garner kitchen. That is

a bit new, people are a bit excited. We are lucky at the moment because

we are seeing this explosion of African food businesses. But for a

long time, when I started doing this, people did not have enough

access to food from either west Africa or across Africa. So my

mission is about trying to spread the love and the word about these

amazing ingredients. And it seems to be working really well. So what is

your background, an Irish mother # Ghanaian father. I'm going to blitz

this, I'm not sure how loud it is going to be. So for my mother, Irish

dishes, cabbage and potatoes, we used to pick barnacles and all those

things. Then dad used to come home with this other set of ingredients.

Very intriguing and exciting. He used to cook them just for himself.

That was his way to go home, I guess. So cooking with my dad or by

his side, it was two things. One way to spend time with him and also get

some connection to those gay man roots. Super important for me. So is

the traditional Ghanaian food or a fusion? My food is about celebrating

what I think our exciting flavours and ingredients. I talk a lot about

these traditional dishes. But it is more about finding ways to use these

ingredients in everyday cooking and to keep it simple for people.

Because Indian food had a massive breakthrough after a couple of

books. And you're hoping to do that. I'm hoping to get this cuisine on

the high street. And in people's homes. There is no reason why people

should not be cooking this in the same way they cook Indian at home.

There is a sink at the back if you want to wash your hands. So a lot of

stuff going on. Just to recap. What spices went in with the plantain?

That was ginger and nutmeg, cinnamon, ground cloves, fresh

ginger on top and fresh onion. That kind of spice mix makes it Kelewele,

a popular street food. Is that dark enough # another 30 seconds. And

this is really simple, almost like a starter. My dad is called Charles

and when people used to call for him I thought they were saying the name

of this sauce. So I thought that was a good name. Quite nostalgic as

well. Yes. If you'd like to ask any of us

a question then give us a ring now Calls are charged at your

standard network rate. If you have missed any of the

ingredients you can look on the website. And also vote for heaven or

hell. Let's plate better. So your first taste of cooking on the street

is aware, in Hackney? Yes, I had just come back from travelling for a

few months and came back a bit skint. It was the opening week of

the Hackney Wick arts Festival, a lot of people coming into the area

that do not normally come there. We were not so gentrified then. So I

thought I would make some money by cooking a dish that my friends

always wanted me to make, that peanut stew. I like the fact that

you're clearing up but you do not have to! So basically I made a huge

load of that and that smell drew people in. It was famous only to my

friends but people came in. And it was a huge success. People asked me

to do it again and again. I started to collect e-mail addresses. And it

has gone from there. Is that presently in your book? Absolutely.

Quite a few traditional recipes in the book but most of it is

reimagining of dishes. We missed this earlier, we talked about it in

rehearsal, just tell us what this is. So it is called red red because

it is from the oil and the tomato. Traditionally you would use a lot of

palm oil but there are sustainability issues. So this is a

blend of the palm fruit with canola oil. And it is just fine in a more

ethical way. Can you buy this in this country? Yes, it is in most

supermarkets. Carotene oil. These are super hot! Good job I wash my

fingers. So this is Gary. My mate! Gary, this is a tuber used a lot in

traditional cooking. It is used as a kind of absorbent Ter Stegen dishes.

But here we are using this for texture. No discernible taste but

just for the texture. It is pretty bland on its own. Not going to lie!

It is very good with stew. I would have a lot of that eating like a

porridge when I was a kid. It is good. Gary? Matthew is eating Gary!

Like a thickener customer try some. So what does it do? It absorbs

liquid, basically. Turns into like a porridge. And where is this from? Is

this from Ghana as well? Is your dad still alive, he must be so proud of

you. Yes. Thank you. Bringing all that culture. You're not finished

yet! So we have red red bean stew and Kelewele spiced plantain with

groundnuts on top. I hope no one is allergic! Should have checked. And

garnish with some coriander. Delicious.

Well done. We need to work on that title. You called it Charlie? It is

like if you're disappointed with someone, you would say, Charlie. And

then if you love someone, Charlie! It depends on how you say it. We are

learning so much. Food just brings everyone together.

Ask Was it your dad who got you into cooking? Or your mother? # I mean,

in terms of Ghanaian food, it's based on my dad's heritage and

therefore my heritage. I hope they don't mind my saying this, they're

not amazing chefs or anything. So it was very much my interest in foods

and researching my own identity I guess. Irish and Ghana, it's

amazing. You're a cocktail. How is it? Delicious. The plan Tain is

amazing. I held back on the spice Thank you. It's still a little bit

spicy. Is this a difficult one to match? You're looking for

refreshment because of the spices. White wine would work, but red and

the tannins would clash with the chilli. For ultimate refreshment, I

went for American red ale to go with the stew. It's Brew Dog. No red, red

wine. No. Thanks. The colour is deep and rich. It's lovely. I love this

beer. This is beautiful. You said you didn't like spice. You know when

you normally say vegan food - Sorry, I shouted at you then. Are you all

right? ! With vegan food and earn it's a new title, it puts me off a

bit. It feels too like hippie food if I'm honest. But this is

delicious. Very pleased. Very well done. Everyone should get your book,

what's it called? Zoe's Ghana kitchen. That's enough of that. Are

you happy? The Scottish bonnet really lifts it. It kicks in. I used

a whole one when I cooked it at home. Did you deseed it? Yeah.

Remind us what you're cooking later? Red mullet, olives and tomatoes.

Tagiasca. If you want to ask us a question this morning, give us a

call: But please call

by 10 o'clock today. Or you can tweet us a question

using the hashtag Saturday Kitchen. And you can also visit our website

to vote for Heaven or Hell! Time now to join Rick Stein

on his trip around Bangladesh. He's braving the traffic

in the city of Dhaka ? I fought my way through some

of the most hair-raising traffic I've ever experienced

and believe me, I've In Vietnam, my friend Tom told me

to just make eye contact and go. Well, that's good advice but a lot

easier said than done when faced HORNS HONK I was going to meet

the Kabir family who had gathered to give me a taste of their home

cooking and hospitality. The main dish was a fillet of fish

that had been marinated The fish was called rui, a large

freshwater fish rather like a carp. The family's long-time cook

and housekeeper marinades it in yogurt and pierces the thick

fillet so that all the A whole load of different

purees are mixed together, onion both fresh and fried,

ginger, pistachio, And then this lovely mixture

of saffron blended with milk. Finally, lime juice and sugar,

all mixed up and spread It has distinct echoes

of food styles from Persia. We don't use much freshwater fish

at all back at home, other than salmon or trout,

but you do need a very large fillet So, if you're doing this back

in the UK, it'll work The dish gets baked in the oven,

but Mogbel, for that's his name, Mrs Kabir's son and daughter

were both educated in England When you were at school in England,

what did you miss most about... It was bloody cold in England,

if you ask me, and I also missed the food a great deal,

I really couldn't eat I spent most of my time

in the curry houses. Was there anything you liked

over there at all? It's true that Bangladeshis talk

about food in a really sort It's such an integral

part of their culture. If you knew that fish dish

and the pilau rice that the chicken was on at your mother's place,

would you come over I'd travel all day, all hours

t be here right now. I couldn't help but think he sounded

posher than the Duke of Edinburgh. I was really treated

like an honoured guest and I understood completely how

they would feel about travelling for miles to get some more

of that home cooking. The next morning, I was faced once

more with the terrible I don't know why I say rush hour,

because it can't rush anywhere and it doesn't seem to ease up

at all as the day goes on. At least now I was in

a bus and someone else There's a sort of theatre

about this type of travel. Everywhere I look is

a feast for the eye. For the record, this country has

only been in existence And even before that,

it was part of India as a whole which means,

of course, it was part I couldn't help but think of that

Monty Python sketch. Over here they might say,

"What did the British do for us?" I must say, I'm so glad

to have got out of Dhaka. It's a fascinating city

but Bangladesh is the mostly densely populated country on earth

and my gosh, it shows in Dhaka. And when I was leaving,

I was in the lift and I'm on my way to Sylhet now and this lady said,

"Well, what time's your I said, "Actually,

we're going by coach." But I'm not mad because what I love

about the Indian sub-continent are the villages and the country,

and village life. There's something uniquely

calming about it. I know it's a very populated country

but when you look out of the window and you see the sense of order,

and the greenness, it reminds me a bit of Goa,

funnily enough, this countryside. Except that Goa has mad Germans

on Royal Enfield motor bicycles going everywhere and tourists

and advertising hoardings, where Well, all the roads

in what is a flat landscape are built up on these levees,

simply because this really is the flood plain

of all flood plains. I was reminded of this

when I met Shokat, a famous TV chef in Bangladesh,

and he described to me the serious When you have a country

which goes underwater, three-fourth of the country,

literally four-fifth of the country will go underwater

within the next few months, you know, this submerged

and the floodwater, but these are welcome water you know

and the water recedes, they leave This is a natural fertiliser

that we have in our country. And then you know you have

the paddies but at the same time, when this water is there,

this is just knee, knee-deep This is where you find

the small fishes... because they come out of this lakes,

ponds and this and that and they hel by themselves a lot to eat,

they grow, you know the population And, for the people who are living

here, all the villages are little So they are literally

living on small islands Just outside your doorstep you have

this huge expanse of water, All you have to do is make sure that

you have stored enough rice in your granary,

boil it, catch one Shokat cooked a fish called

a pabdah in a curry sauce. It's known as gravy over here,

made with onion and tomato puree. Actually, it also had garlic,

red chilli, turmeric and coriander Thanks Rick, and there's more

of his foodie adventures next week. Time to continue our

'grow your own' series! We're getting closer to our live

broadcast from the RHS Hampton Court flower show from our very

own specially designed garden, and I hope your

gardens are thriving too! Are you a keen gardener? I'd give it

a go. I wint to Hampton Court the other week. It's really nice.

Beautiful. Parking was a nightmare. But the actual place, beautiful.

Looking forward to that. If you want to plant

something this weekend This week, if you have gooseberry

bushes, you should be able So, I'm going to make

a very seasonal gooseberry Where are you off? We haven't got

there yet. What I'm doing, let's do it and talk. I just want to join in.

Shall we exloin why? OK, before we get on to your new single. When I

was a little girl, my mum was at work, other people might have done

this and might identify, I used to pretend I had my own cooking

showment I used to talk to the wall and say, "Hello, welcome to my show.

Today we're going to make a peanut butter sandwich. I was only about

ten. I was so excited coming off the show. Are you still excited? It is

hard to cook and talk. It is difficult because you lose your

focus. I tell you what - Can I help you? Yes, you can. It's like Blue

Peter. It's not like Blue Peter! They didn't cook. Yes, they did. Get

the butter, we are going to make a gooseberry sauce. Throw in those

goosebury. And what's this dish called? It's called gooseberries and

mackerel. I hadn't thought of the title. Matt's gooseberry delight.

Put your hand in there. And what made you think about this dish?

Because gooedburies and mackerel, they cut through the richness of the

mackerel. Were you ever a gooseberry in your life? I think I probably

was, to be honest. We've all been a gooseberry. And now you're married

with two lovely children. Yes, I am. Let's get off that and get onto your

exciting news. It's been 12 years - This is what they do on cooking

shows, they go like this and make it look really easy. 12 years since you

brought out a record. I know. Angels in chains. That's right. And it's

dedicated to the memory of George Michael. I listened to it last

night. They got hold of it, because it's not released yet. It's

secretive. It's really good. Congratulations. Thank you. It's

quite a choker, I thought. I wrote it when I was feeling very sad. It's

got all of George's musical family singing on it. They're doing the

backing musicians. The choir in the background. Put that sugar in there.

My proceeds of this record go to ChildLine. OK and you're a ChildLine

ambassador. I met up with Esther Rantzen and she is absolutely

amazing. She's like a legend. She asked me to become an ambassador the

other day. I was like, wow. She's one of those ladies, she's grown up

like a fine wine. She's got wetter with age. She's really funny with

humour. I was like wow. She does a lot of hard work for charity. She

does indeed. Are you looking forward to taking that role? Very much so.

To be able to give back, in the times we live in. There's been dark

times. Come together through music, food, bring a bit of love and light

into the world. All about that. I think. So How did it come about this

single then? Unfortunately, as we know that - Do you want a cloth?

Yes, thank you very much. You're very helpful. Your mother must be

proud. I have my moments. Is she watching now? She might be yes.

She's looking after my children today. What's her name? Joan. Hello

Joan. You are very nice. You've done a very good job. I've got a new baby

Monty, and I wouldn't mind if he grew up to be a chef. Really? Yeah,

it's nice. Listen, I'm trying to plug your single, we're get of off

topic. Sorry. Your management won't be very happy. Sorry, basically,

yes, George sadly died on December 21 and I was really sad. He really

helped me in moments in my life. I lived with him. You find out who

were your friends - Did you? Yeah, in touch times you find out who your

friends are. I didn't see him all the time, when I needed him he was

there. I was a fan first and foremost. When he died I thought,

I'm going to do something for the fans in tribute to him. Then I just

got, you know, I played it to his musical family. They wanted to get

involved. Then hopefully, you know, the George Michael fans will love it

and it's going to do some good. Because George was a great artist

and a wonderful person. I always think it's such a shame. Not until

the poor guy died did actually all the good stories come out about what

a generous soul he was and how much money he gave away to strangers. I

can tell you this, when I met up withesster Rentzen she told me that

George gave the proceeds of Jesus to a Child to ChildLine. Really?

Amazing. He didn't brag about it. That's what we want to share. We're

all living through tough, dark times. I think human beings, as a

nation, we're kind, good people. You think actually, you know, we all

need that inspiration. Celebrate. It And celebrate it with gooseberries.

Let's bring it back to the cooking. You are getting this! Gooseberries

are a strange choice. It is in season. That is the sugar burning, a

little bit more caramelised than I was hoping for! Who is your

favourite chef? Strangely obviously Theo, the nicest man in cooking.

There are so many, it is difficult to choose. I could tell you the ones

I do not like but not on television! So I just put in some white wine

vinegar and also that sweet dessert wine. Give it a little bit of edge.

So overhear some raw vegetables just quickly vanished. That is going into

a sugar syrup solution which has been infused with a bit of black

pepper, coriander seed and star anise. Does your wife like your

cooking? Occasionally, sometimes she thinks it is a bit fussy. She is

quite a plain eater. I made chicken with wine for my husband and he did

not like it. That is the fun of cooking. You do this big meal and

they do not appreciate it, it is not very nice. That is the role of a

chef! We appreciate you. So going back to this single. 12 years since

your last single. You're part of the Spice Girls, a long time ago now,

has the music industry changed? Dramatically, there's streaming,

downloading the top how are you with social media? I am a bit shocking, I

have got to engage with it more. It is a good thing but sometimes I find

it a bit, sometimes it is good to communicate with each other but you

know when people do this selfie. I just think let's all be honest. It

is just a bit time-consuming. I look silly doing that. Do it! I'm going

to give everyone a trick, what you do to look younger you do it higher

up. And you look about five years younger. But you look fine. A lot of

people are asking what your secret is for looking so young. That is

flattering, I think being happy, eating well. New husband and baby!

I'm very lucky. Is that the Gooseberry? A bit like baby food! So

all these questions to ask. It is hard to be a presenter. Someone is

in his ear telling you what to do, he is multitasking like we women

have to do. Ask me a question, sorry. OK, you have done so much in

your time, you have written autobiographies, six children's

books as well. I like writing. I love music and the power of words

and there's something similar about cooking and making music because

when you cook that is a nice feeling and when you write a song and

someone sings along, you have made them feel something. So I like to be

creative. My favourite thing is music, my first love. I'm going to

be performing and you could come, it is at GE AYA. They would you. You

playback quite a lot. I love the gay community. Let's go! I think they're

going to love you. I think that you should come. When are you doing

that? Next Saturday. I'm in South Africa. Just having a little

holiday. So who is going to do the show? I'm not sure, plenty of people

do it. Michel Roux. He is a very good cook. Michel Roux junior. Is he

as good as you? Just said there was a lot of laughter in this room at

that point! I am going to sit down and try this. We have got to give it

a name. It is just vegetables with cured macro and Gooseberry. The

macro looks a little bit undercooked. It is secured. 20

minutes. Cured for about 20 minutes in the fridge with salt and sugar.

So it is safe to eat that way. Very safe to eat. You want me to tell the

truth? Try it. You made the puree, remember. It is OK. That was worth

getting up for it this morning! Now you know how a housewife feels!

So what will I be making for Geri at the end of the show?

First I'll blanch and then deep fry potato chips twice.

Next I'll make a sauce, by reducing claret, bone

On a hot grill I will sear the steak and then serve with the "posh gravy"

I'll add cooked lobster meat to a masala spice mix.

Then place the meat back in the lobster shells.

I'll braise lentils with more spices and then serve the lobster on top.

And don't forget Geri's fate is down to you at home!

If you thought she talked too much go with food hell!

You've still got around 25 minutes left to vote for either heaven

or hell and it is all to play for, just go to the Saturday

We'll find out at the end of the show which dish you voted for.

We've got our own Spice Girl here today so let's

This week the boys are at a country show in Suffolk adding a bit

'This is one of the oldest agricultural displays in Britain.

'Here they showcase the finest the county has to offer 'and it's

where one expects to find the finest traditional country fare.

I'm after something that grows locally

We're going to bring a bit of cheeky spiciness to England's

Very local, about 20 minutes up the road.

Actually, we were just thinking whether we could spice some

And then maybe you could sell a few spiced strawberries.

I mean, do you have a tray or something we could serve it in?

Yeah, we have a hawking tray that we walk round with.

Chef, you'd look fabulous, like a cigar girl.

We're going to make a hot, sweet spice blend to sprinkle

It contains equal parts sugar, black pepper and ground cinnamon.

They're two most popular spices in Britain, but we rarely

They are fantastic together and they make the flavour of soft

I need to be dressed like you, though.

I'm still not giving you another free one.

It brings out the flavour of the strawberries.

Spices should always bring out the flavour of your ingredients,

and when it comes to desserts, we Brits reach for cinnamon

But there are other equally exciting alternatives.

We're going to enhance the flavour of a classic apple crumble,

not with traditional cinnamon, but with exotic star anise.

Can you peel me some of those apples, please?

I'm going to make you this fantastic crumble.

Rub the mixture until you get a good crumbly texture.

twist is going to be star anise, but the other twist is the crumble.

I'm going to bake it first so it's going to be crunchy and crispy,

because the worst thing ever, the worst thing in the world,

To keep the crumble crunchy, we're cooking it before we add it

to the apples instead of the traditional way of baking

degrees, and you keep checking it every five to six minutes to see it

getting golden brown, and keep turning it over.

We're going to stew the apples in 75g of unsalted butter flavoured

Each star is a small dried fruit and the woody petals are full

of an aromatic liquorice scented oil, 13 times sweeter than sugar.

The best way to release it is to cook them slowly in hot

Five star anise in with the butter, flavouring

For eight apples, you'll need about 150g of sugar.

Oh, beautiful, look at that.

To keep the juices from evaporating cover with a sheet of foil

and a tight-fitting lid, then leave it to stew on a low heat.

But don't forget to check your crumble.

Now, the hardest bit, before you pop that in your mouth...

After 20 minutes, the apples ought to be juicy, soft and infused

Look at the juice of the apples coming out.

The star anise have worked their magic but you need to remove

Then just a sprinkle on the crunchy topping.

the crumble's on top, literally a minute,

minute-and-a-half in the oven, and we'll serve it.

We're serving the crumble with a few fresh pomegranate seeds

The apple is actually perfect underneath.

I think it's now apples with star anise, rather

than apples with cinnamon, which everybody expects.

I think this for me is now an everlasting taste.

There's more spice from Cyrus and Tony next week.

She uses Italian sausage meat and serves it with fresh spaghetti.

And it's almost omelette challenge time.

Can Zoe SMASH Theo's world record and SCRAMBLE up

She'll need to have imPECKable skill and speed if she wants to POACH

And will Geri get her food heaven, triple cooked chips or food hell,

There's still a chance for you to vote on the website and we'll find

And celebrate it with gooseberries. Let's bring it back to the cooking.

I'm just calming down. I think this is going to go really smoothly.

Don't say that. What are we making in?

We're doing tagliarini with red mullet, tomatoes,

That's basically fried breadcrumbs. Can you chop the tomatoes. This is

very you, in season ingredients, the best you can buy. It's tasty because

you have the red mullet and then you have these tomatoes perfect this

time of year and they're quite sweet. You have the oily red mullet

and the saltiness from the olives goes really well. The tomato will

melt with the garlic and olives. All the oil comes out of the olives. You

get this lovely combination which basically seasons the fish and you

cook it. If you couldn't... LAUGHTER

If you couldn't get these kind of ingredients, would you not bother

making this dish? You could make it, but do it with Seabass. But these

ingredients are available for the next few months. This is a summery

pasta. When you start combromising, using -- compromising, using tinned

tomatoes, it never really works. Do you think we get good tomatoes in

this country? We do. You get amazing tomatoes from the Isle of Wight.

They don't go as sweet as that. All those hours of sunshine. I'm going

to chop up the red mullet into small pieces. What we're going to do is

just cut some garlic up. Going to wash my hands. We're going to chop

some garlic up and soften the garlic in with tomatoes and olives. Half a

clove of garlic, not too much. Finely chopped. Then add olive oil.

Quite a lot. It's an oily sauce. Then we're going to pop the - You're

going to work with that with the cooking. You have the lovely pasta

water, when you toss that, you get an emulsified sauce. Breadcrumbs

out. They should be golden. They need a minute more. You have a

couple of restraurnts in London and one in Bangkok. Yes. You go to that

a lot. Yeah. Didn't you do Iron Chef in China. No, in Thailand. That was

amazing actually. I mean it's a programme which seems gimmicky, when

you do it, you realise the quality of the food was incredible. You're

You're very good at chopping, it's impressive. I'm putting the tomatoes

in. We have the olives and the garlic. They're cooking nicely. Then

we put the pasta in now. Am I right in thinking you're off to taste of

London after this? I'm doing that tomorrow. Cooking demonstrations

tomorrow. It's going to be a beautiful sunny day. Come on down if

you can. Yeah, a taste of London. Just demonstrations on the main

stage. That's a big part of a chef's life now, demonstrations. It is.

Sells you and the restaurants. Brilliant marketing. You cook in

front of people. I think doing cooking in front of people it's

educating people so they can pick up tips. The more people cook the

better. Are you feeling educated? Absolutely. You're both such clever

boys. Correct. Theo, I don't know if it's impressive, when you talked

about tomatoes, there is a difference that you can tell the

difference between a home grown tomato. I have a greenhouse. I grew

my own tomatoes. You did? I did. Really? Yeah, actually grew. Are you

growing your own at the moment? Yes. I was really proud when it came. Do

they taste better? They taste so different. You don't realise until

you have your own. It's like home grown herbs as well. Do you grow

your own? I don't really. I don't have much time to grow my own. If I

could I would. Tomatoes, sorry, Geri. Tomatoes, olives, garlic,

cooking nicely. Add the red mullet. You want that fish to break up? Just

to all cook together. Stir it round so that lovely juice from the

tomatoes starts to break it. They're kind of breaking up. It's texture,

it's the seasoning Absolutely. It's really important to have ripe

tomatoes. So when you cook them they go soft. When you go to a restraunt

and you see a dish like this, the fillets are on top and it's neat and

tidy. Would that upset you? It wouldn't upset me. But it's about

getting maximum flavour out of the ingredients. If it's all chopped up

on top, you have the red mullet and the pasta. I remember when I came

out of working at the Criterion, I worked under you for a week at the

River Cafe. And I started plating things and it was all wrong. I was

doing it all very neat and tidy. He literally came over and went, no,

don't do it that way. You worked for Theo? Was he bossy? No, utterly

charming. I worked for free and he was just utterly charming and it was

a different world. It was almost like rehab. Matt turned up on this

big motorcycle. It wasn't big, it was a scooter! It was a big

motorbike. He was very cool. You You two are nice chefs? You're not the

swearing kind? No. It's a lot of pressure. Isn't it? It is a lot of

pressure. Yeah, I think. So I'm going to add pasta water to this.

This is just to emulsify it. If you'd like to try the recipes visit

the website. And there's still time for you to vote on the website for

heaven or hell. This is a crucial point. A bit more oil and then we

add the oil and start tossing this. Stir it with a spoon. Get the lovely

juice from the tomatoes to emulsify into the pasta. Very important to do

that. Then you get the full flavour. Then check the seasoning. Would you

slightly undercook it in the water to then finish it in the pan. One

minute less than you would normally cook it and add the last part of the

cooking should be in the pan, with the juice. If you need more water,

add a bit more. Check that. Tastes good. Happy? Very happy. Plate that

up. All your food is very much like this. It's very fresh. If you think

slow cooking takes a lot longer. This kind of dish should be made

last minute. You should have everything ready and then chop it up

and put it in the pan. The sauce takes less time than the pasta to

cook really. Then we're going to get the toasted breadcrumbs. Put those

on top. You have lovely texture on top of the pasta. It's not just all

about the flavour, it's about the texture as well. This is what they

call poor man's parmesan. What? Poor man's parmesan? A y? We're using

bread. A bit of parsley on top. There's my red mullet, tomatoes,

olives and tomatoes. Delicious. Ready for this? Is this the sort of

thing you'd cook at home? That looks amazing. I love pasta and I like the

simplicity. I really like that. It's good ingredients. I think you enjoy

it more. Dive in. When I first got married, I said to my mother, what

should I cook for him? She's Spanish, she said, "One advice is

for your husband or your man is hot and plenty." This looks hot and

plenty. This looks perfect. And it was quick as well. Delicious. What

is your favourite food? What's my favourite food? Depends what time of

the year. If you had to have one dish, just something. My favourite

thing is probably a roasted grouse. I've tried that it's actually very

nice. What about you? You're putting me on the spot today. Why don't you

try it and I'll think of something. What about you? A difficult

question. It is difficult. I eat a lot of food. I love lobster. Jo

we'll find out later. -- we'll find out later. We are drinking an

Italian adage of what grows together goes together. This is from

Waitrose, 8. ?8.79. It is similar to a sauvignon. It's light and fresh

and crisp. Nice citrus fruit. When it warms up you get apricot and

plums. It's delicious with this dish. It's from Sardinia, which I

have a soft spot for because I honeymooned there. It cuts through

the pasta and the bread. What was the tricky ingredient in this to

match. All the wine experts here, you go home, cook the food and then

you have a line of bottles? Yeah, we have quite a lot. This wasn't too

bad. I was thinking Mediterranean, al fresco. We tried rose. But one of

the rose I had was strong. You got drunk! I didn't swallow it, we were

talking about swallowing and spitting wine. It's like the

fenolics with the weight of the fish. The what? A weighty texture.

Where is the peachiness? A couple of things, probably from the grape. But

also if it fermts in stainless steel, you get these esthers,

peachy, peary. The combination of the ferment and the grape itself.

How are you with that? Super crisp, delicious. Lovely together. Triumph.

A lot of people on Twitter loving your shirt. I've just realised it's

blue there and white there. Very racy for you.

It's now time for a tasty recipe from Si and Dave, The Hairy Bikers!

They are making the ultimate pork loin stuffing

Oh, yes, this is our homage to the pig.

You see, we're going to do a pork tenderloin wrapped

in streaky bacon and stuffed with apricots, ginger...

Apples, everything that is possible to dress pork up to show it

To begin, I'm going to trim the sinew and excess fat off two

And for the stuffing, I need to finely chop one large

banana shallot and melt a knob of butter in a pan

Add the shallot and begin sweating it down, but you don't

Another ingredient that goes great with pork is garlic,

so I want two cloves of garlic in this, and I'm going

to crush them, because I want maximum flavour.

Then peel one English eating apple, core it and roughly chop.

While Dave's getting on with that, I'm going to prepare

Place one of the tenderloins between two pieces of cling film

and bash with a rolling pin until it's about 1cm thick.

Then do the same with the other fillet.

Apples and pork, they were born to be together.

It was a symbiotic relationship that worked.

Put the chopped up apple in with the garlic and

the shallot and add ten dried, quartered apricots...

It's ginger that's been macerated in syrup, and it's just

I want three balls, and I'm going to use some of the syrup

These are going to soak up all the wonderful fruity,

Add the zest and juice of an unwaxed lemon.

I want three tablespoons of chopped parsley and one

Then drizzle in one tablespoon of stem ginger syrup.

Finally season the stuffing mixture with salt and

If you had to make stuffing for pork, this is the one, isn't it?

A few more ingredients than we'd like, but each ingredient

is there for a reason, and it works.

While Dave's been attending to his stuffing, I've arranged

about 16 rindless smoked streaky bacon rashers onto another

Overlap them slightly, then lay the pork tenderloin on top.

Lovely textures as well, aren't they?

Yes, and it is a good, good layer of stuffing.

The stuffing is part of this dish, it's not just a dressing.

Then take the top off and lie it across the other

And you've got really good overlap on your bacon so it's

It's good value, because the pork loin is cheap.

Then re-wrap your pig torpedo in more clingfilm nice and tightly

I'm hungry, and this has to go in the fridge for 24

So in age-old telly style, and much to the relief

of my rumbling tummy, here's the one we

Remove the clingfilm and place it on a lightly-greased baking tray,

but make sure the join is at the bottom so the whole

We're going to cook it in a pre-heated oven at 200 degrees

Before too long, your kitchen will be alive with the most

Dig into it and let's have a look at the strata.

We're serving it with a creamy ginger sauce.

It's just a bit special, isn't it?

And we used smoky bacon on this as well, and that's lovely,

The heaven and hell vote is now closed.

We'll reveal what you've chosen at the end of the show.

Ruppert from Windsor? I have a massive pork loin, have you any

tips? You have some ginger spices? I would make a sticky plantain soars

to go with that. With some rum and brown sugar and super ripe plantain

when they're mostly black. Cook it all down for as long as possible and

slather it on the pork loin and get it on the barbecue. Happy with that?

That sounds lovely. Geri, you've got a couple

of tweets for us. From Sam, I'm looking to do a pasta

dish for dinner tonight, what could you suggest for something on a

budget? Well that dish that you have just done would be perfect because

you could use the salmon as you did the red mullet. You have the garlic

and tomatoes, some cherry tomatoes. And the breadcrumbs are easy to do.

But maybe do that with linguine. Or spaghetti. And another? Sandy wants

to know, any idea of what to do with the whole sea bream? I would bake

that with fresh thyme and garlic, a bit of seasoning just really simple.

Wrap it up in foil and bake it in a hot oven, 25 minutes. Let's go back

to the phone. Sandra, what is your question? I would like to ask the

chef is what would be the best way to cook shoulder of lamb? I would do

that, bone out the lamb and seal it off and then put it back in the pan

with some anchovies and oil, some olives and Rosemary and whole garlic

cloves and white wine. Put a bid of tinfoil on top and put it in the

oven for about three hours and just serve that with purple sprouting

broccoli with olive oil. Delicious. I would say that with some wine with

some nice green oak flavour. Time now for one

of our foodie reports. This week, we sent one our favourite

Saturday Kitchen chefs Tom Kitchin to the Highland Wagyu Beef company,

near his home city of Edinburgh. Slow cooked brisket, succulent

sirloin, we love a bit of beef in the UK and I'm always looking for

the best produce for my menu. Something that really interests me

is Wagyu Beef so I have come to a farm in Dunblane in Scotland to see

what makes it so tasty. Hello. How are you? So what is Wagyu Beef

charisma as a breed of cattle that comes from Japan. The Grove the

animals here. And where does the inspiration come from? Well I get to

play golf! My wife got bored and decided why not breed Wagyu. And

what makes Wagyu so special because beef is of world renown in Scotland

but you say that Wagyu is that bit different question mark it is that

marbling that flavours of beef. And as a chef I'm all about flavour but

when I look at a piece of beef that has great fat and marbling and you

just think, yes, this is great. I'm really excited. Can you show me

around? Just roll up your sleeves! So I brush like this? Like a dog, I

suppose. It seems relaxing. It needs to be relaxing to have great beef,

you need calm and content animals. You give them a nice brush and he is

having a whale of a time. He is enjoying it.

How long is the rearing process? We slaughter between three and five

years old. Quite a long time. Probably double the amount of time

of the commercial animal. So it is a longer, slow breeding, not about

pushing the animal. And these cows, are they 100% Wagyu? 100% full blood

completely traceable to Japan. You want to give him a little bit of

food? They will come over to see you. Here we go.

My goodness, look at this. Seriously look at that marbling. My chef heart

is pounding in excitement. Can I cook it? Of course.

Unbelievable. You have worked me hard today. I think I've earned

this. See you later. So what is your take on -- what is

your take on Wagyu? It is a bit like sirloin, I think you need to cook it

beyond medium rare because the flavour is in that the fat. But

those kind of tough cuts, they are delicious. You can make an amazing

ragout. And you use that in Bangkok customer yes. But you would go

Scottish? I love Scottish beef, we buy that from a farmer in Aberdeen

shire. And we buy Angus as well. It has more flavour and less fat but if

you cook it properly it tastes delicious. Interesting.

Theo, you still hold the world record.

Zoe, you need to get on the board. I hope you have been practising. DL,

you will be hard pushed to beat it. You can use any of these

ingredients. I strongly suggest you don't. Let's put up the clocks on

the screen. Are you ready, go. Come on, Zoe! It is a disaster!

Shocker. I am out. Look at the state of it. Do you want to finish it? The

music is still going! You have to get on the board. You have forgotten

the butter. I forgot the butter! I'm sure it

tastes good. It is Fygen! Absolute disaster. That is cooked. Very nice.

You are a brave man if you taste that. You have even seasoned it! I

did that last minute. Very impressed. Is this seasoned? No! I

can barely get it in my mouth it is so wobbly. It is very good. It is an

omelette. Right, are you on the board? Yes, you are. Way down here.

40.16. And Theo, did you beat your record? It was pretty close. 19.12.

But you're going in the bin! Music, raining men. In the bin.

So will Geri get her food heaven - triple cooked chips with a tomahawk

steak and a Bordelaise sauce - or food hell - lobster masala

We'll find what you at home voted for, after Nigella Lawson gives

us the perfect recipe for Italian meatballs!

Although even when at home, I make myself feel Italian in the kitchen,

To soak it all up and replenish my Italian spirit.

Italians takes their traditions very seriously, and I mean,

So I can get a bit apprehensive when I toy with them, as I can do.

And one of my little new inventions, or changes, is that Italians tend

to make their meatballs out of minced beef, and sometimes

And I thought, why not just make things easy and just

I was very gratified that when I cooked this once,

some Italian friends, not only did they like this, but

I just take a packet of Italian sausages and squeeze

Although actually, like my mother, I believe in child labour.

And now my own children are too big I use my niece and nephew.

So, about the size of a cherry tomato.

Your hands are much better suited to it then mine,

See, I've already made mine too big, so ignore me.

So just roll them, roll them, roll them.

As you roll the meatballs, just place on a baking tray or any

flat surface - you'd be surprised how many you can get out

If you use small people with small hands, 40 meatballs is easy.

The thing about this is, not only does it make

them look lovely and bronzed, but it makes more of their flavour go

I start off by heating some garlic oil in a pan.

It makes them nice and brown before we add the sauce.

I would say "you're welcome" but I don't know what it is.

If someone says "grazie", you just say "prego".

I get them to snip some spring onion into a bowl and then

If you wanted to at this stage, you could add some wine or vermouth.

I then add two cans of chopped tomatoes.

Half-fill each can with some cold water and swill out into the pan.

Would you like to add a bit of pepper?

That's enough, otherwise Ella won't like it.

All that's left to do is add a coupl of bay leaves.

It's quite liquid, because I'm going to let them simmer

without a lid on and that means all of the water will evaporate

and it will have a really strong, gutsy taste.

I'll move up a bit so you can have a look.

I like to give the meatballs a gentle stir in their sauce and then

when they're bubbling I let them cook for about 15 minutes No more.

Before I serve I always like to taste, just to check

the seasoning, and if I feel it needs it I add some parsley.

You can eat the meatballs with whatever you like,

but I would be sacked by my family i I didn't serve

OK, I have managed to wrap a meatbal in pasta.

Did you start with the meatball and wrap round?

Right, time to find out whether Geri is getting her food

What do you want me to have? It's not up to me. I'm easy I'd go

heaven. Thank you very much. Food

heaven could be chips! First, I'll blanch and then deep

fry potato chips twice. Apparently they scream when you cook

them. There are ways to do this. I need to turn off the hob. We have

lost power. It's complicated. Let's not worry about that. It's a lobster

curry. You didn't like spice until you tried Zoe's plate earlier. She's

fantastic. A lot of love for Zoe. . And Theo too and Sam! The vote was

very close. The vote was 56% one way... Oh, dear. 54% the other. What

do you think you got? Depends what mood people are in. If they're in a

cruel mood, they're going for hell. They're in a cruel mood. Are they?

Trouble is, if you're going to choose lobster, as your hell, people

like lobster. They've gone lobster. Have they? Sorry. Lobster and chips?

No. Would you eat it if you put in chips. I'm open. You might educate

me and make it nice. Let's see. Let's lose the meat. We carry on

with the chips. OK. Everyone loves chips. Look at that beautiful piece

of meat. If you could take that lobster apart, please. Zoe, can you

do the dahl. Have you cooked lobster before? I haven't, no. This is new

for you? This is new for me. Go girl, can you do it. I'm in charge

of the dahl. I have cooked it. Just a few times. How long have you been

a chef? Oh, many, many years. We'll come to that in a minute. We have to

do things in order so we have stages. So Zoe is going to chop down

the onions, sweat it in some spices. We are garam masala, cumin,

coriander, green chilli, ginger. I was overdoing the spices because I

thought that was your hell. Turns out not to much. It's all about the

how. I find if you don't cook spices properly you get tummy ache. And you

might get a bottom burp. You get bloating and you know what. That's

the only thing. Wouldn't you say? Never happen to you? I love spice.

You actually do, that's part of the whole thing. Was it polite to say

tummy ache if it's not done well. Haven't you mellowed over the last

20-odd years? Would you come out with something like that. Nothing

changes really. Do we really change? Not really. A little bit maybe. Try.

Do you think you've changed? No. Not really. Isn't that awful. There's

the kid in all of us. It's good to be playful. Shallots, garlic and a

bit of ginger. If you sweat those down in the butter. Then, once

they've sweated for a couple of minutes, throw in the dry lentils

and sweat those for a while. You must cook lentils very well. You've

got to soak them. Otherwise that would be tummy ache. Without salt as

well. Otherwise they go tough. Good to know. I've learned a lot coming

on this show. Something about the wine, where you grow it. What grows

together goes together. It's a bit like family. I like that that the

Very nice. What are you doing here? I'm sweating off this onion and

chilli for Matt's Ghana - I was going to say Ghana dahl. It's not.

Birds Eye chilli and onion. What's the difference between a green and

red chilli, is one hotter for the other - forgive me for not knowing?

It depends on the chillies actually. If you don't like someone when

they're coming round for dinner, put extra?

LAUGHTER If you don't like someone and

they're coming round for dinner you don't invite them. Sometimes people

come round and you've got no choice. Really? I hope all Geri's friends

are watching. See which one amongst you thinks they're that person. In

with some fennel seeds and cardamom pods and cloves, all the spices.

That's a lot in there. There is a lot of spice. What have you got in

there? Ginger, turmeric, coriander, cumin, green chilli, cinnamon stick,

blimey. Turmeric, isn't that very good for you? Why Healing

properties? Is that right? I've got some nutritious friends they will

drink lattes like that. It's good for inflammation. Yeah, very good.

You rub it on spice men, you rub it on cuts and it's antibacterial.

Really? Oh, my God. That man is a mine of information. Another thing

you learned today. We're learning a lot today. Lots of facts. Tomatoes,

brilliant. Do you want me to put them in? Yes, let's put them in

there. In an ideal world. In here? Yeah, all of them, please. Fried off

the spices. In an ideal world you'd stew that. And then? Stir it? Yes,

please. I love it the way you guys do the flipping. How do you do it?

Show me. You make it look so easy. You pull it towards you. What could

go wrong. No, pull it towards you. I learned something. Or you could just

stir it. Less dramatic.. Looks impressive. That cooks down for

about 30 minutes. Then we're left with this. Let's move over here.

That, take the cinnamon stick out. That gets blitzed up in here.

Cinnamon is good for you as well. Yeah... Something to do with your

sugar levels I think. I may be wrong. Keep an eye on those chips,

before I forget about them, because that is Geri's first love. Strictly

speaking it's all gone a bit awry, hasn't it? To be honest. Isn't it

lovely, such a team, groupest. -- group effort. It's nice when

everybody comes together. It will taste nicer. What is this?

Basically, all I've done is blitz up that sauce. You could probably stop

your stirring. Blitz it up and then we're left with this. Into there, we

will put this lobster meat. That doesn't look very appetising.

Honestly, trust me, if you've had chewy lobster, chances are it's

overcooked. How long should you cook a lobster for? I usually do them a

pound-and-a-half lobsters for about, well, I put it in boiling water, 12

minutes and then take them out and let the water cool. I found a new

way of cooking lobster. The best way is to steam them because you keep

all the natural flavour in them. More juicy? They don't go tough as

well. How long? About ten minutes. Not very long. It's quite a quick

dish actually. It is. And it sounds fancy. As time has gone on, do you

not, as you make more and more money in your industry, do you not get

these things put in front of you and expecting people, and people expect

you to eat it? In life, it's a simple things, it's all about the

how. I prefer just a very - I like what Theo did. Simple ingredients,

tomato tastes like a tomato. Basic, it doesn't have to be fancy.

However, I think it's beautiful when someone like Zoe comes along and

says, my dodd, he's got food from Ghana and I want to share it with

you and it opens your eyes to a whole new world. I think that's

really nice, very inclusive. That's a beautiful thing too. It's all

about sharing isn't it. Yeah, totally. A little bit of that. See

my mother's Spanish and she would cook, like an English roast and then

she'd put a bit of paella rice on the side, which does not work. My

mother is watching, I apologise. Hi mum. Theo I might need you to take

over here. What do you want me to do? Just a bit of plating. The

tables have turned. Fill it up. Put it here. Make it look pretty. I'll

do my best. You're going to put the head on it. The head is the garnish.

We have an Alsatian wine. This is priest for a spice -- appropriate

for a spice dish. Where is this from? Very nice, I like it. Slightly

off dry. We've got 20 seconds, before we leave this show. Try your

food. OK, with my fingers in I'll get you a... Quickly. We're going

for it. Thank you very much for having me on here. That's all right.

It's been a pleasure. I've had a lot of fun. Let's try it. Keep an open

mind. Do you want me to tell the truth. Go for. It single's out on

Monday. It's going to be a big hit I'm sure. Thank you very much.

Well, that's all from us today on Saturday Kitchen Live.

Thanks to our fantastic studio guests, Zoe Adjonyoh, Theo Randall,

All the recipes from the show are on the website,

And don't forget Best Bites tomorrow morning with me at 10am on BBC Two.

The supermarkets are up to some pretty nifty tricks

So we are going behind the scenes to get the inside track

And what we find may change the way you shop.