:00:09. > :00:32.I'm Donal Skehan and this is Saturday Kitchen Live.
:00:33. > :00:36.It's great to be back, and I've got a fantastic line up
:00:37. > :00:38.for you this morning, so sit back and relax
:00:39. > :00:47.Cooking live in the studio today, food styling pioneer,
:00:48. > :00:50.and one of my absolute heroes, all the way from Down Under,
:00:51. > :00:52.Donna Hay and from the award winning Palomar Restaurant,
:00:53. > :01:08.I am going to be seeking some vegetables into some kale and pea
:01:09. > :01:10.ricotta. And Tomer, delighted to have
:01:11. > :01:18.you here, and what delights I'm going to be deconstructing a
:01:19. > :01:22.cabal, or temp bat if you would like. -- shakshukit if you would
:01:23. > :01:28.like. No vegetables, lots of meat. Also on the show today, we've got
:01:29. > :01:36.a feast of goodies from Rick Stein, Brian Turner, James Martin
:01:37. > :01:38.and Ching-He Huang and Ken Hom. Our special guest this morning rose
:01:39. > :01:41.to fame starring in the huge TV series The New Adventure
:01:42. > :01:43.of Superman and then went on to play a wide variety
:01:44. > :01:46.of characters on both the small and the big screen such
:01:47. > :01:49.as Fresh Prince of Bel Air, He's currently back in the UK
:01:50. > :01:55.starring in the new drama To tell us more, please
:01:56. > :02:08.welcome Michael Landes. Nice to see you. I know the new
:02:09. > :02:18.series is all about adventure but are you adventurous in the kitchen?
:02:19. > :02:21.Probably not as adventurous as Ayr like not only are you going to be
:02:22. > :02:25.trying these amazing dishes but I will also be cooking for you, too,
:02:26. > :02:29.including the dish that is your ultimate food heaven or food hell.
:02:30. > :02:40.Anything Italian. Eggplant parmigiana is my life. Funny you
:02:41. > :02:52.mention that, you might be in luck! Anything rich. I don't like anything
:02:53. > :02:55.like Pathe, which you can only have one bite. But that is not a great
:02:56. > :03:00.dessert. For food heaven today, I'm
:03:01. > :03:03.going to take your love of aubergine and Italian flavours
:03:04. > :03:06.and make my version of the classic I'll make a rich tomato sauce that's
:03:07. > :03:15.added to the griddle, sliced aubergine
:03:16. > :03:16.and cooked with fresh ricotta, But if hell triumphs then it's rich
:03:17. > :03:20.chocolate all the way! I will be making you a dark
:03:21. > :03:23.chocolate polenta cake. The dark chocolate is melted
:03:24. > :03:25.and folded into a polenta cake mixture, baked and then served
:03:26. > :03:28.with a salted caramel sauce. But you'll have to wait
:03:29. > :03:31.until the end of the show to find If you'd like the chance to ask any
:03:32. > :03:36.of our chefs a question today And if we get to speak to you,
:03:37. > :03:45.we'll also ask you if you'd like Michael to get food heaven
:03:46. > :03:50.or food hell at the end of the show. You can also get in touch
:03:51. > :03:52.through social media But if you're watching us on catch
:03:53. > :04:03.up then please don't ring Nobody's here. Let's get on with
:04:04. > :04:10.some cooking. Donna, I am going to leave you. What are we making? We're
:04:11. > :04:15.going to make some easy fritters with some green peas, kale, mint and
:04:16. > :04:23.flavour. I do this to my boys, it is an easy way to hide vegetables.
:04:24. > :04:26.Feeding children vegetables is sometimes a bit of a chore, so if
:04:27. > :04:37.you can hide them and they don't know... I'm going to make a baba
:04:38. > :04:43.ganoush. I usually stored by it because I am super busy. Shock
:04:44. > :04:47.horror! Tell me about these ricotta dumplings. They are very light and
:04:48. > :04:52.fragrant and fresh. They are super easy. I like to use frozen peas. I
:04:53. > :04:58.always feel a bit underwhelmed about fresh peas at home. I am happy to
:04:59. > :05:01.cheat. So the fritter mix sticks together, two things I'm going to
:05:02. > :05:10.do, I'm going to mash up is a little bit and I am going to also add some
:05:11. > :05:20.chia seeds, because we are a berry hipster. What they do, they swell up
:05:21. > :05:24.and stick it together. -- and we are very hipster. I compare them to
:05:25. > :05:27.frogspawn because they change in texture, which is incredible. This
:05:28. > :05:33.recipe is from your new book. How many books do we now have? A few!
:05:34. > :05:41.You are allowed to stop counting after a while. After 20, the rulers.
:05:42. > :05:48.It keeps me busy. You are the busiest woman I know. I have to
:05:49. > :05:52.admit, I am a fan of your work. You are the pinnacle of food styling
:05:53. > :06:01.across the world. Whenever I should food photography, I always ask the
:06:02. > :06:05.question, what would Donna do? Wwdd, what would Donna do. And does a
:06:06. > :06:21.little boys appear in your head that sounds slightly Australian? You
:06:22. > :06:25.flaming all our. -- galah. You are chopping up the Keogh. And I take
:06:26. > :06:33.out the stems because they are tougher. To make them nice and
:06:34. > :06:37.fresh, I'm going to add a fair bit of mint as well. This is very fresh
:06:38. > :06:41.tasting. Are there any other ingredients you could sneak in
:06:42. > :06:45.there? You mentioned watercress earlier, and it is something that is
:06:46. > :06:53.quite full of nutrients. Did you know it is the most nutrient dense?
:06:54. > :07:00.It has tipped Keogh off the top. So eat more watercress. Yes, but it is
:07:01. > :07:08.quite strong. -- it has tipped Keogh off the top. It is a very strong
:07:09. > :07:14.flavour. Now this beautiful dip but we are doing alongside it, we have
:07:15. > :07:18.roast aubergines, parsley, a little bit of garlic, very simple to make
:07:19. > :07:23.and very delicious. I am going to rob your greater. Tell me about the
:07:24. > :07:27.books and the magazine. You have just celebrated your 15th year,
:07:28. > :07:32.creating one of the most successful food magazines in the world. How
:07:33. > :07:38.does that feel? It seems to have gone in a heartbreak, 15 years. It
:07:39. > :07:41.made me feel old for a minute. But it is impressive. To keep that
:07:42. > :07:47.consistency for someone has to be hard. I just still really love it
:07:48. > :07:52.every day. I love going to work. I know that sounds a sickening to a
:07:53. > :08:01.lot of people but I got to turn my hobby into my job, so it is still
:08:02. > :08:07.super fun. Now the Fryar is off, and we need a little bit of oil. You
:08:08. > :08:17.have to love what you do in order to keep going at it. I would like to
:08:18. > :08:22.set these aside so that the chia can stick them together a little longer
:08:23. > :08:30.but I am going to move ahead. How long in the pan? A couple of minutes
:08:31. > :08:35.each side. So you're looking for beautiful fritter shapes, and it
:08:36. > :08:38.comes together quite quickly? Yes. I go quiet at this bit because I am
:08:39. > :08:45.trying to make perfect little patties. I feel like I am in the
:08:46. > :08:52.pressure of greatness when I watch you style, live on camera. So what
:08:53. > :08:56.does Donna do in life situations like this? Panic, totally panicked.
:08:57. > :09:04.Isn't that what you do? It makes for great Stevie. Obviously, 15 years
:09:05. > :09:09.creating some of the most incredible work, you must come across trends.
:09:10. > :09:12.What is the big food trend at the moment? In styling it is just to
:09:13. > :09:15.mess everything up, which is great, because if you make a mistake, it
:09:16. > :09:27.doesn't really matter because the messier the better. But health will
:09:28. > :09:32.still stay top of our list. And you are synonymous with the clean, white
:09:33. > :09:41.style. It has changed over the years. We have loosened up a little
:09:42. > :09:48.bit. I always forget to season when I am chatting. It is looking lovely
:09:49. > :09:54.in the pan. I have a lovely baba ganoush going on. That looks
:09:55. > :10:07.amazing. That needs a little bit of salt and pepper. And if you would
:10:08. > :10:20.like to add me, Donna or Tomer a question, give us a call.
:10:21. > :10:25.That is looking good and smelling good. I have done the baba ganoush
:10:26. > :10:31.for you. But the lemon is one thing that I know it is a specific cut.
:10:32. > :10:38.They showed me this in rehearsal, so I will attempt to do it. Don't cut
:10:39. > :10:45.standard. Why standard when you can do it the Donna way. Anyone can do
:10:46. > :10:52.standard. Anyone. Too much pink in it. I will do the other side. What
:10:53. > :10:59.about that one? It is not big enough! I'm not like that, I am
:11:00. > :11:07.really casual about my food styling. Do you think she is casual? I am so
:11:08. > :11:13.casual! I will throw these in the bin. They look fabulous. My
:11:14. > :11:19.goodness. A Donna Hay style lemon. We have half an hour, so I can get
:11:20. > :11:21.these bits out. Will you pick that watercress for me? In terms of
:11:22. > :11:26.healthy eating, these are really simple to make and they are the sort
:11:27. > :11:30.of thing you could make for a family meal. You can make them really tiny
:11:31. > :11:34.and have them with drinks. Strings are allowed because it is the
:11:35. > :11:38.weekend. As you do. We are going to be having a drink in a minute, so
:11:39. > :11:42.that will probably be the perfect thing. I am a big fan of Oprah
:11:43. > :11:46.Winfrey and you organised her coming to Australia, didn't you? I did. It
:11:47. > :11:53.was the biggest thing I have done in my life. As far as logistics, it was
:11:54. > :11:59.enormous. Absolutely enormous. And did you talk to her during this
:12:00. > :12:06.process? Was it a one-on-one, hi, how are things? I would like to say
:12:07. > :12:11.yes but no. Not quite. So what was the dealing with Oprah? I was part
:12:12. > :12:15.of a team. I did not meet her until she was there on the night. Lots of
:12:16. > :12:23.pressure. You know when you want to put your best foot forward for your
:12:24. > :12:29.country, I felt the pressure. So a lot of pressure but it worked out?
:12:30. > :12:36.It did work out. And a little bit of olive oil, all over the place.
:12:37. > :12:46.You're making me feel anxious! The pressure got a! Talk me through the
:12:47. > :12:50.dish again. -- got to me. The, ricotta and kale fritters with a
:12:51. > :12:58.splash of olive oil, lemon and watercress. It looks amazing.
:12:59. > :13:02.Thanks, Donna, brilliant! Sole ricotta hotcakes, a side of olive
:13:03. > :13:08.oil and a little bit of baba ganoush, guys. It's beautiful.
:13:09. > :13:12.Tucked in. Do you know what baba ganoush means? Pampered daddy.
:13:13. > :13:20.People think it is P Diddy but it is really pampered daddy. Where did you
:13:21. > :13:29.get that from? My friends here. Give it a try. Let's get to it. It is
:13:30. > :13:37.like you are on a date now. They might be.
:13:38. > :13:40.Well, Donna's phenomenal fritters need a wine to go with them so let's
:13:41. > :13:44.see what Olly Smith has chosen in Buckinghamshire, but first he's
:13:45. > :13:59.It rolled down 100 and I have come to the very place where he used to
:14:00. > :14:05.live to celebrate one of the world's best loved authors. -- its Roald
:14:06. > :14:29.Dahl 100. It turns out he even love wine. My kind of chap.
:14:30. > :14:35.With Donna's brilliant breakfast fritters you want white wine that is
:14:36. > :14:42.light on its feet to dance alongside all of those summary flavours. An
:14:43. > :14:47.Italian Gaby like this would be delicious but I am after even more
:14:48. > :14:53.of a buzz, so I'm going to pluck us into some awesome effervescence and
:14:54. > :14:57.I'm selecting this extra special prosecco. It comes from around
:14:58. > :15:01.Treviso in northern Italy. A picturesque town with rivers running
:15:02. > :15:05.through it. But the great that goes into making this prosecco goes all
:15:06. > :15:08.around the outside. They make it with the tank method, and what that
:15:09. > :15:13.gives to you is great value and a fruity flavour. Perfect to pop for
:15:14. > :15:19.an informal celebration or with a fritter. I could fritter a lot of
:15:20. > :15:23.that away. The first thing to consider with this recipe is the
:15:24. > :15:27.fluffy texture of the fritters themselves. It is the frothy methods
:15:28. > :15:30.of this prosecco that makes it perfect to resonate. And then you
:15:31. > :15:33.have the summary vegetables, peas and kale. There is a certain
:15:34. > :15:38.sweetness to them and it is the fruity character of this prosecco
:15:39. > :15:40.that is spot on to echo that. And finally, the brighter flavours of
:15:41. > :15:45.the dish come from the citrus and the mint. It is the outstanding
:15:46. > :15:49.refreshment of this drink that's just pops alongside it. Donna, here
:15:50. > :15:56.is to your outstanding breakfast fritters. Cheers!
:15:57. > :16:03.That's pretty good, isn't it? Do like per second with your fritters?
:16:04. > :16:14.I love a bit of bubbles in the morning. What do you think? Light,
:16:15. > :16:22.fine, excellent with deep-fried. You need to be telling us what you will
:16:23. > :16:34.cook? A deconstructed kebab with some tahini, a little bit. I love
:16:35. > :16:42.it. There is still time for you to ring and ask us a question. The
:16:43. > :16:47.number is 0330 123 1410, please call by 11 o'clock today. Now let's catch
:16:48. > :16:53.up with Rick Stein on his food exploration of Germany. He is
:16:54. > :17:33.currently in Hamburg, heading for the fish markets. Of course he is!
:17:34. > :17:44.This market in the middle of Hamburg is a late-night institution with the
:17:45. > :17:51.hungover rollover -- revellers. When their hunger kicks in, it has to be
:17:52. > :18:06.fish. Smoked eel or new season's herring.
:18:07. > :18:17.HE SPEAKS IN GERMAN. He reminds me of someone famous, but
:18:18. > :18:23.he has quite a reputation here. Some say he is rude. Excuse me, can
:18:24. > :18:27.I buy some? But I think he reckons his eels are
:18:28. > :18:32.the best in the business and he has the confidence to know that he will
:18:33. > :18:45.sell every single one of them. Can I taste some eel? He's too busy doing
:18:46. > :18:54.his laces up. Taste! Taste! Just one, yeah. Two. I just want to taste
:18:55. > :19:18.a bit first. That is really good eel, a lovely
:19:19. > :19:28.fatty quality to it. Sometimes it has a pond taste, this hasn't got
:19:29. > :19:34.it. So succulent. I have come here with my interpreter. She says it is
:19:35. > :19:39.her favourite lace and the whole of the city. To come to Homburg without
:19:40. > :20:08.trying the herring in this particular fish market is a sin.
:20:09. > :20:14.It's totally delicious, raw herring with the peppercorns and spring
:20:15. > :20:29.onion, it is total luxury. Those that live around these parts
:20:30. > :20:34.are truly blessed with the new season's herring. For a few weeks in
:20:35. > :20:39.the spring, everyone is allowed to catch these silver darlings, that's
:20:40. > :20:45.the name they are given in Scotland. These lovely fish are best dusted in
:20:46. > :20:49.oatmeal and simply fried in butter. They are sweet and highly
:20:50. > :20:54.nutritious, and this little fish, hundreds of years ago, was the key
:20:55. > :20:58.to the wealth of virtually all the countries surrounding the Baltic.
:20:59. > :21:12.Even Bismarck had a herring dish named after him. Marinated in wine
:21:13. > :21:17.vinegar and spices. He once famously said, this dish motivates me. It has
:21:18. > :21:23.done and it lasts a lot longer than his battleship. This restaurant, I
:21:24. > :21:27.think, as all of the charm of a default typewriter factory, but I
:21:28. > :21:33.have to say that food is fabulous. It is the headquarters of Germany's
:21:34. > :21:39.answer of Jamie Oliver. The chef is really famous here. I like the
:21:40. > :21:44.classic with fried potatoes, mustard sauce. These classics are really
:21:45. > :21:49.nice, a little bit old but really nice. You just take it, mix some
:21:50. > :21:54.ingredients up and do some new things and a nice taste. We have a
:21:55. > :21:58.lot of tourism, much international influence so everything is changing
:21:59. > :22:04.but the classics are still nice. You just have to mix it up a little bit.
:22:05. > :22:10.Stefan doesn't really tasty dish with the new season's herring. He
:22:11. > :22:16.uses cucumber cut in the long ribbons, mango for sweetness to
:22:17. > :22:20.offset the saltiness of the herrings, and spring onions. It is
:22:21. > :22:28.oriental, simple, but based on a classic dish. Very deftly, Stefan
:22:29. > :22:33.throws together this salad made with those fatty, oily, new season's
:22:34. > :22:41.herring. Just a bit of rockets that peppery bitterness and that's it for
:22:42. > :22:47.the moment. Fantastic. We do the warm bread into the salad like that.
:22:48. > :22:56.Now I really have to take care because you have to taste it so it
:22:57. > :23:03.has the taste well. Normally on TV I just do it like that, nobody cares
:23:04. > :23:17.about the taste, but today... They certainly do! A little soy, mix it
:23:18. > :23:25.up. I'm a little bit nervous. Don't be silly! You are so famous. I do it
:23:26. > :23:31.like Jamie Oliver, but a bit of olive oil, some lemon juice, but
:23:32. > :23:40.it's OK like that. I will go straight for the herring. Definitely
:23:41. > :23:46.some bread. For the texture. And a little bit of cucumber. Sensational.
:23:47. > :24:03.The fruit of the mango, this takes the fat.
:24:04. > :24:10.Well, as you may know, I have a little bit of herring
:24:11. > :24:12.knowledge as I've lived and worked in Sweden,
:24:13. > :24:15.and I have a Swedish wife - and it's the home of the herring ?
:24:16. > :24:18.but I think I've have had too much of it!
:24:19. > :24:20.So I am going to cook another oily fish dish instead!
:24:21. > :24:35.This is pan-fried macro with boxty pancakes. Have you ever had boxty
:24:36. > :24:45.pancakes? No, but I wonder what would Donal do? You are about to
:24:46. > :24:54.find out! This is really traditional. I'm just going to peel
:24:55. > :25:02.the potato. Boxty pancakes is from the north of Ireland. Near
:25:03. > :25:06.Enniskillen! Look at you and your knowledge of Northern Ireland! On
:25:07. > :25:10.your travels you obviously go everywhere, obviously not Ireland,
:25:11. > :25:16.but tell me about Hooten the Lady and the adventure side of the
:25:17. > :25:20.series. It is a treasure hunting action adventure which we filmed all
:25:21. > :25:24.over the world except Ireland, but it's the only show that I know that
:25:25. > :25:33.films on these big locations. We didn't do green screen. I watched it
:25:34. > :25:38.last night... That was real jungle, in South Africa. It is the snake
:25:39. > :25:46.capital of the world. They caught 42 snakes in the time we were there.
:25:47. > :25:53.Including Black members. We had a lot of belts. Tell me about the
:25:54. > :25:58.series itself. Each one is a movie of the week, it is supposed to be a
:25:59. > :26:04.whole bunch of fun, not trying to comment on society. It is escapism,
:26:05. > :26:10.a great alternative to the dark cop dramas and the news. Just the doom
:26:11. > :26:18.and gloom that is sometimes around. This is true. Who doesn't need doom
:26:19. > :26:28.and gloom. We were in Cambodia, Moscow, Rome. What was your
:26:29. > :26:38.highlight? Food wise, Rome. I have a lot of air miles now. Russia, I
:26:39. > :26:50.think I went to Jamie's Italian or something. I don't know what I did
:26:51. > :27:04.in Russia. It is all a blur. There was some vodka. To recap, we have
:27:05. > :27:13.the boxty, some raw rooster potato, some plain flour, butter and milk.
:27:14. > :27:23.Boxty is cabbage and potatoes, you cannot go wrong. I like the touch of
:27:24. > :27:28.oil. It is after Donna's dish, I wanted to get my quota of the day.
:27:29. > :27:35.You have had an interesting career because you got your start on The
:27:36. > :27:44.Wonder Years, an iconic TV show. Another one is The Fresh Prince Of
:27:45. > :27:49.Bel Air. Will Smith was a rapper before he did that show. He also did
:27:50. > :27:57.some stand-up comedy so he would warm up the audience, which was
:27:58. > :28:02.cool. And DJ jazzy Jeff was with him, it was fun. I saw him a couple
:28:03. > :28:11.of years ago and you wouldn't think Will Smith would remember, he was
:28:12. > :28:18.lovely, he came and gave me a hug. My kids were there and they didn't
:28:19. > :28:32.know who he was. He is the voice from Shark Tale! . I worked on the
:28:33. > :28:39.set that the fresh Prince was on, Sunset Gaurav Studios, is that where
:28:40. > :28:46.you work? Yes! That's my connection, who knew! I'm putting in the macro
:28:47. > :28:52.to Friday off skin side down with sea salt and black pepper. I like to
:28:53. > :29:01.cook its skin side down to get a crispy skin. I do that on the
:29:02. > :29:05.barbecue. It gives you crispy skin and great flavour as well. We are
:29:06. > :29:12.going to turn up the heat on the pancakes, we want a nice golden
:29:13. > :29:21.colour, then when the macro -- mackerel and boxty is coming to an
:29:22. > :29:27.end we will turn it over. Tell me why you keep coming back to the UK.
:29:28. > :29:31.My wife has a Scottish father so I'm the only one who goes the wrong way,
:29:32. > :29:37.I go against the traffic when everyone is going to LA. I love the
:29:38. > :29:41.community. You guys are very civilised, allow me to generalise!
:29:42. > :29:48.You make everyone feel like they are not like a piece of meat. And while
:29:49. > :30:00.you have been here you have visited Tomer's restaurants. Yes, the other
:30:01. > :30:04.night my friend said we are going out, I have a place booked, I can
:30:05. > :30:12.only get it at six o'clock because it is so busy. Everyone will be
:30:13. > :30:25.rushing there! We went at six o'clock the other night. How was it?
:30:26. > :30:35.It was cra... It was great, it was cracking. We had a bread dish. The
:30:36. > :30:40.Yemeni brioche. I wanted to eat more of that, it was great. I would go
:30:41. > :30:42.there again and maybe now I have a whole cup I can go again. Evan 30
:30:43. > :30:57.PM. Donna Hay is also looking for a
:30:58. > :31:05.slot. You have to wait your turn! You have a busy year ahead, so what
:31:06. > :31:11.is coming up? Seven more tahigurt, and the film I did before was called
:31:12. > :31:15.Gold, with Matthew MacColl Hay. It is about our gold scandal. I have a
:31:16. > :31:26.smaller role but I think he is excellent. There is no small boxty.
:31:27. > :31:31.What is the cold again? Boxty. And the next episode is Friday night?
:31:32. > :31:36.Every Friday at 9pm but if you have a subscription to Sky, you can watch
:31:37. > :31:45.it after you watch this show. Watch it whenever you want. It is fun. It
:31:46. > :31:49.has that Indiana Jones style feel to it. It is a throwback to the 80s
:31:50. > :31:56.adventures I enjoyed when I was growing up. I love Indiana Jones,
:31:57. > :32:03.but even die-hard or Kurt Russell, when they were sarcastic and not PC.
:32:04. > :32:07.It is an unusual role for you. It is the opposite of Love Soup. I think
:32:08. > :32:09.my school teachers that kicked me out for being naughty would be
:32:10. > :32:17.disappointed that I have made something of myself. I think I was a
:32:18. > :32:24.smarty. I think eight hours of focusing on just school, you need to
:32:25. > :32:29.have a laugh. I want my kids to do that. I think they kicked me out of
:32:30. > :32:33.school and they said, you think this is cute now but you will never make
:32:34. > :32:48.it in the real world. They are going to be mad. But Hooten is more rough,
:32:49. > :32:55.it is tattoos. David Beckham has been living in LA and all the women
:32:56. > :33:01.go and see him and my wife is like, he looks great, but he has sleeves.
:33:02. > :33:04.Were filming in Africa and I had tattoos and I thought I would do a
:33:05. > :33:09.little role-play and bring them home. But by the time you fly from
:33:10. > :33:14.Africa to Los Angeles, they have all smudged and you look like a dumb dad
:33:15. > :33:22.that went to a birthday party and got fake tattoos. So it didn't work.
:33:23. > :33:28.And on that note! And my eating this? This is for you to try. My
:33:29. > :33:33.grand dad taught me how to catch mackerel, I did not catch these
:33:34. > :33:41.ones... I usually just eat Lucky charms for my Irish food. I promise
:33:42. > :33:47.that it is better than that. So what will I be making for Michael
:33:48. > :33:50.at the end of the show? It could be his food heaven,
:33:51. > :33:53.Aubergine Parmigiana. For food heaven, I'll use these
:33:54. > :33:55.fabulous fresh aubergines, griddle them and then bake them
:33:56. > :33:58.with a tomato sauce with layers I'll melt all of this
:33:59. > :34:03.chocolate to make a polenta cake and whilst that's
:34:04. > :34:06.baking, I'll make a delicious salted But it's not up to me,
:34:07. > :34:20.it down to our callers I was that? I don't care what
:34:21. > :34:25.anybody says, you have still got it, by! That's the most LA thing I have
:34:26. > :34:30.ever heard! Fantastic. Now let's join Ken Hom
:34:31. > :34:32.and Ching-He Huang Today they're in the Szechuan
:34:33. > :34:55.region, sampling the unique As well as pork and flowered pepper,
:34:56. > :35:00.there is another locally reduced ingredient that this region has made
:35:01. > :35:05.famous. It defines the taste of the region. In the few days we have been
:35:06. > :35:12.here, everyone we have met has relied on it. If chilli and Szechuan
:35:13. > :35:23.pepper are the heart of Sichuan food, then chilli bean paste is the
:35:24. > :35:29.soul. This is incredible. I have never seen anything like this in my
:35:30. > :35:35.life. I feel like I'm walking into a cemetery or on a street because it
:35:36. > :35:41.is so Zen. It is a bit spooky. At this factory just outside they are
:35:42. > :35:47.making the best chilli bean paste in the world, and they have been doing
:35:48. > :35:54.it for over 300 years. This one has been aged four years? Three years
:35:55. > :35:57.and five years. The taste is actually very simply made from just
:35:58. > :36:04.three ingredients. Broad beans, red chilies and salt. It is then left to
:36:05. > :36:12.ferment in these earthen ware crocks for up to five years. That is really
:36:13. > :36:19.superb. It is beautiful. A bit sour, spicy, beanie. Really intense. I
:36:20. > :36:24.would never say this was chilli bean sauce. And it is never this colour.
:36:25. > :36:27.That means that they have not been aged as long. The quality we have
:36:28. > :36:35.been cooking with has been substandard back home!
:36:36. > :36:45.The secret of this paste lies in the relentlessly damp Sichuan climate.
:36:46. > :36:55.The humidity helps the fermentation, creating a chilli bean paste unlike
:36:56. > :36:58.any other. It is a bit like wine. When we do wine, we're talking about
:36:59. > :37:03.where the grapes come from, and I think it is very much like this
:37:04. > :37:16.because this is the heart of what Szechuan cooking is about, this 40
:37:17. > :37:23.climate that brings about this moody, chilli bean sauce that is the
:37:24. > :37:26.heart of this type of cooking. During our time here, we have seen
:37:27. > :37:35.modern China pushing up against the past. But in the people's park, the
:37:36. > :37:37.surrounding tower blocks are kept at bay and certain traditions that
:37:38. > :37:46.stretch back centuries remain unchanged. John do has a reputation
:37:47. > :37:52.as the most chilled out city in China. As the saying goes, sunny
:37:53. > :38:02.days are rare but teahouses are common. One of the things I remember
:38:03. > :38:09.about my mother was her love of Madge on. She could sit here for
:38:10. > :38:13.hours, drinking tea and playing with her friends. -- her love of ma jong.
:38:14. > :38:18.You could not get her to pay attention to anything. Despite
:38:19. > :38:23.chairman Mio closing down teahouses because he found gathering places
:38:24. > :38:29.posed a threat, they reopened in the early 80s and the retired Chinese
:38:30. > :38:35.still come here to play. You hear the Clack when they go like that.
:38:36. > :38:42.When they should hire, the college washing the tiles. -- shoot high.
:38:43. > :38:49.The dancing reflects a new-found freedom that I did not sense when I
:38:50. > :38:56.came here in 1989. Then, China was still emerging from a period of long
:38:57. > :38:59.isolation and the trauma of the Cultural Revolution. Jenny Marra's
:39:00. > :39:03.attempt to impose communist ideas throughout the country in the 1960s
:39:04. > :39:09.and 70s resulted in chaos and famine. Every aspect of life was
:39:10. > :39:21.affected. Rationing was introduced, the art of cooking was abandoned and
:39:22. > :39:26.many people fled the country. People like this chef. His Games to Hong
:39:27. > :39:27.Kong when he was 18 but returned here ten years ago and his life
:39:28. > :40:18.began to improve. That is amazing! It feels good that
:40:19. > :40:22.chef Li has returned to China. The influence of chefs like him have
:40:23. > :40:26.done so much to reinvigorate food culture here. He agrees to give me
:40:27. > :40:34.hands to make one of my favourite dishes. Crispy aromatic duck. What
:40:35. > :40:40.we do in the UK, we take the duck and we put things like five spices
:40:41. > :40:45.and peppercorns on it. But here, it is sort of the real thing. For the
:40:46. > :40:49.dry marinade, it is OK to improvise the ingredients but the basic
:40:50. > :40:53.usually starts with salt and chicken stock powder. Of course, we are in
:40:54. > :40:59.Sichuan, so you have chilies. Lots of chilies. And the most important
:41:00. > :41:07.thing is these lovely Sichuan peppercorns. Really quite powerful.
:41:08. > :41:11.He says put it all in! The rest of the marinade, including chinaman,
:41:12. > :41:15.ginger, fennel seeds and bay leaves, are robbed in and then the duck is
:41:16. > :41:22.left for three hours to absorb the flavours. -- rubbed in. The trick is
:41:23. > :41:36.to steam the dock for 45 minutes and then let it dry and finally to deep
:41:37. > :41:42.fry -- deep fry it until the skin is crisp and golden. The marinade
:41:43. > :41:45.permeates the duck meat and that is what makes it red. Absolutely
:41:46. > :41:59.beautiful. Out of this world. Well, that aromatic
:42:00. > :42:01.duck looked incredible! And Ken and Ching are back next week
:42:02. > :42:04.with more adventures from China! James Martin is at home today,
:42:05. > :42:08.and he's cooking his perfect pork loin ? that
:42:09. > :42:10.crackling looks 'cracking'. Now, I want you both to take today's
:42:11. > :42:16.omelette challenge very seriously. I don't want any practical 'yokers'
:42:17. > :42:20.or comedi-hens. So,
:42:21. > :42:22.don't egg-nore the rules, And will Michael get his food
:42:23. > :42:44.heaven, Aubergine Parmigiana? Or food hell, rich
:42:45. > :42:47.chocolate dessert! All will be revealed
:42:48. > :42:49.at the end of the show. Right, on with the cooking and it's
:42:50. > :42:52.Tomer Amedi's turn now, What are you doing,
:42:53. > :42:57.and what can I do to assist? I'm going to do a deconstructed
:42:58. > :43:04.kebabs. You are going to post some cumin seeds. I am very excited about
:43:05. > :43:11.this dish. This is a deconstructed kebabs salads? Is it a salads? Just
:43:12. > :43:17.a deconstructed kebabs. I added the salad bit myself. This is one of
:43:18. > :43:22.those dishes that your restaurant is known for. It is one of those
:43:23. > :43:26.classics of all restaurants now. Definitely. I don't know if it is
:43:27. > :43:31.classic but it is known for it. Hoping to get there one day. I am
:43:32. > :43:35.also going to make a little pesto for you. Watercress pesto with a
:43:36. > :43:40.little honey and basil, Parmesan and pine nuts. It is strange making
:43:41. > :43:44.pesto with honey. Is that a normal addition or is it the sweetness you
:43:45. > :43:50.are looking for? Just to balance the bitterness of the watercress and
:43:51. > :44:00.then instead of using sugar, just a bit of honey. Obviously everybody
:44:01. > :44:03.knows about the restaurant and how fantastic it is but there is a new
:44:04. > :44:10.book to go along with that. It is your first book. It is done as
:44:11. > :44:14.24,000,000th. How does appear to on your first book? I feel tiny next to
:44:15. > :44:21.Donna. But it is very exciting and we wrote it with a lot of love. You
:44:22. > :44:27.can find the recipe and many more in the book. That was very TV style.
:44:28. > :44:32.How did the book, boat? Did you approach someone? How did it work?
:44:33. > :44:37.Straight after we opened, it was very intense and insane, but we got
:44:38. > :44:43.approach to really quickly and they said, you should do a book and we
:44:44. > :44:48.said, OK. We don't say no when they ask for a book. And it has been
:44:49. > :44:52.quite a journey from London. You came away from Jerusalem. We have
:44:53. > :44:56.four restaurants there. How do you keep them running back home? I have
:44:57. > :45:10.amazing partners and staff doing their bit over there. We had a nice
:45:11. > :45:14.chat over there, and we fell in love and decided to do a restaurant
:45:15. > :45:20.together. So you are going to give your hands a wash and then I am
:45:21. > :45:24.making this pesto. I am going to give these a bit of a toss, and I
:45:25. > :45:31.will keep an eye on the meet there. If you can give your hands a quick
:45:32. > :45:37.wash, you know yourself. I will keep an eye on this. Onions, pine nuts
:45:38. > :45:47.and pistachios, lots of text are there. And we're going to add lots
:45:48. > :45:52.of flavour. The restaurant is a bit of a family affair. Your wife is on
:45:53. > :46:00.the past with you? She is the head pastry chef and I am the head chef.
:46:01. > :46:06.Zoe and Lily are brother and sisters so it is a mega family affair. How
:46:07. > :46:09.does that work? Are the fights in the kitchen? Basically I make sure I
:46:10. > :46:14.do whatever she says and then I am OK and there are no fights. I just
:46:15. > :46:18.follow the instructions. I work with my wife and I know all about it.
:46:19. > :46:23.They make you very well behaved. That is the only way to do it. But
:46:24. > :46:31.they are always right. As much as you think you might be.
:46:32. > :46:44.We have a question. A question from the audience, queue in the black
:46:45. > :46:54.shirt. Did Donal put too much oil in the pesto? Joking, what is the meat
:46:55. > :47:03.you are using? I am using beef and lamb, not too much lamb, and I'm
:47:04. > :47:17.going to season with a bit of... So the flavour of that fresh cumin is
:47:18. > :47:23.incredible. A little bit of turmeric, pepper, salt... The one
:47:24. > :47:37.job you have given me has probably taken most time. We have the pesto
:47:38. > :47:48.and honey in there. You should take a smell, it is incredible. There's
:47:49. > :47:56.amazing flavours going in, tell me about this paste. It is pure lemon,
:47:57. > :48:14.basically time and oil, let them sit for three to four days. You
:48:15. > :48:31.basically told me this is shakshukit but I know shakshuka. Yes, this is a
:48:32. > :48:38.word we invented. Shuk in Hebrew is market. In the book there is a
:48:39. > :48:48.section on words you have invented. Yes, dictionary of words which are
:48:49. > :48:53.not traditional, some Hebrew, Italian, English, J British. How do
:48:54. > :49:01.you say there is a bit too much oil in that?
:49:02. > :49:22.Let's put the pitta on the gas. Get the tahigurt on the plate! This is a
:49:23. > :49:26.sweeping generalisation, it is all grand, we are politically correct,
:49:27. > :49:33.it is fine. I will give you some salt for your tahigurt. Let's plate
:49:34. > :49:45.up this beauty, it smells wonderful. It is ready for our dips. I am so on
:49:46. > :49:55.the edge of my seat. It is a little bit lighter than hummus.
:49:56. > :49:58.And if you think you'd like to try Tomer's fantastic dish at home this
:49:59. > :50:01.weekend or any other of our studio recipes then visit our website
:50:02. > :50:09.And who would not want to try this, it is a deconstructed kebab. And you
:50:10. > :50:19.did tell me this is a breakfast dish as well, you would eat this for
:50:20. > :50:39.breakfast. This is the paste again. With a tiny bit of cured lemon,
:50:40. > :50:46.harasser... -- harissa. Yes, and you can get harissa in most places now.
:50:47. > :50:52.Smoky pitta bread, that's what you ordered. We do need that because you
:50:53. > :51:01.are going to... What's the phrase you were telling me earlier? Rip and
:51:02. > :51:10.dip. It looks really wonderful and I know you're not finished yet. A
:51:11. > :51:16.drizzle of tahini. And you have a tapenade in there as well. Look at
:51:17. > :51:22.that, it is a serious plate of food. We have tahini and yoghurt,
:51:23. > :51:36.tahigurt, deconstructed kebab, cured lemon, harissa, yoghurt and tahini,
:51:37. > :51:47.pitta bread, rip and dip. Rip and dip, baby. Beautiful, now we get to
:51:48. > :52:04.try it and everyone is excited. You say pitta like I say pitta. I think
:52:05. > :52:16.I say pitta as well. Let's rip and dip. Use the pitta wisely.
:52:17. > :52:25.Right, let's head back Buckinghamshire to see
:52:26. > :52:47.what Olly Smith has chosen to go with Tomar's sensational shakshukit!
:52:48. > :52:53.With the delicious deconstructed kebab, you might be thinking it is
:52:54. > :52:59.beer o'clock and a terrific choice would be this Goose Island IPA with
:53:00. > :53:04.its vibrancy and intensity, but there is one wine grape that goes
:53:05. > :53:10.fantastically with spice so I'm selecting this Finest Swartland
:53:11. > :53:17.Chenin Blanc. It comes from South Africa where youthful winemakers are
:53:18. > :53:19.teasing out the most incredible potential of the vineyards and
:53:20. > :53:30.delivering it at great prices like this one. There are all sorts of
:53:31. > :53:37.tastes but this has an exotic hint about it which is spot on with spicy
:53:38. > :53:49.recipes. Sunny and delightful. The first thing about this recipe is the
:53:50. > :54:00.level of spice. You get the tangy harissa and you need a decent level
:54:01. > :54:07.of fruit to roll with that on Tunis. -- punchiness. Finally have the
:54:08. > :54:15.aromatic flavours of the paprika that works so well with the
:54:16. > :54:24.fragrance of this Chenin Blanc. Cheers!
:54:25. > :54:29.What do you think? I would go with something a little bit more punchy
:54:30. > :54:35.but it is very tasty. It is tasty but with all of those flavours you
:54:36. > :54:42.could put it up a tiny bit. I'm just doing this, this is so good. You
:54:43. > :54:45.don't have to wait for this dish. Rip and dip.
:54:46. > :54:47.Right, let's catch up with Brian Turner and Janet Street
:54:48. > :54:51.They're visiting a charcuterie and making their own lamb sausages
:54:52. > :55:17.Here we are on top of Kime and hill on down there is Monmouth, a town
:55:18. > :55:21.with a huge significance, marking the border between England and
:55:22. > :55:27.Wales, and of course we are in Monmouthshire in Wales, but over
:55:28. > :55:32.there is the Black Mountains, the beautiful Wye Valley, and over there
:55:33. > :55:38.the plains of the Oscar, but in front of us and exquisite late
:55:39. > :55:42.Georgian building. You know what that was used for? Picnics! Because
:55:43. > :55:47.in the late 18th century there was a movement called the picturesque
:55:48. > :55:51.movement where devotees, a bit like early hippies, used to go to
:55:52. > :55:59.exquisite spots in the landscape and have meals and enjoy the scenery. A
:56:00. > :56:05.bit like us. Of course Monmouth is a foodie county with art producers and
:56:06. > :56:07.they really make use of the diverse and fertile landscape as well as
:56:08. > :56:12.microclimates in the deep valleys and that should give you a clue as
:56:13. > :56:19.to one of the places we will visit. But first there is an award-winning
:56:20. > :56:28.charcuterie man who produces fantastic stuff. Let's go and visit.
:56:29. > :56:31.I hope the weather perks up. Through cultivated crops to
:56:32. > :56:39.organically reared animals, there is a rich variety of projects in this
:56:40. > :56:44.region. And local charcuterie James Swift is adding to the variety. He
:56:45. > :56:50.is one of Britain's best producers of cured meats and sausages.
:56:51. > :56:59.This is a beautiful place, some fantastic charcuterie. I love
:57:00. > :57:02.charcuterie. It is great we are starting to catch on in this
:57:03. > :57:11.country, making them with local products. Hello! So you are here to
:57:12. > :57:19.taste some of our charcuterie, I hope. Let's go. What a spread you
:57:20. > :57:29.have put out! Just a selection of what we do. We have some duck,
:57:30. > :57:36.shoulder of pork, beef carpaccio style, and a couple of salami is,
:57:37. > :57:51.smoked and spiced. Have you managed to get accolade from Germans and
:57:52. > :57:55.Italians? Luck actually, we have. This tastes amazing. I love the
:57:56. > :58:03.amount of fat in it, that's what gives it the flavour. And the duck
:58:04. > :58:09.breast is terrific as well. It is all free range meat, that makes a
:58:10. > :58:20.difference as well. Do you make sausages? We do make sausages as
:58:21. > :58:28.well, yes. Can we make some? James is going to help us make our
:58:29. > :58:32.very own recipe, we just need to agree on the ingredients. We have
:58:33. > :58:49.some Welsh mountain lamb, let's make some sausages.
:58:50. > :59:10.You are getting it lumpy! Look at that, it is looking good. Press them
:59:11. > :59:13.first. Press... There is one of Brian's air holes. Where he was
:59:14. > :59:22.talking, obviously got a lot of hot air inside. Well done, my little
:59:23. > :59:26.sausage. Bring on the gold medal. Now I have impressed you with my
:59:27. > :59:33.sausage making skills, you need to do them justice. That was so tasty,
:59:34. > :59:41.that charcuterie, but the star of the show yet again was... My
:59:42. > :59:49.sausages. So I'm going to serve them with a lightly pickled local
:59:50. > :59:55.cabbage. This is local rapeseed oil. Get that in there. Turn them on full
:59:56. > :00:00.heat. Don't play around with them, get a nice colour and cook them
:00:01. > :00:04.slowly. I know you don't like me doing this but I'm going to put some
:00:05. > :00:11.butter in here and I've got some of this wonderful local bacon. It looks
:00:12. > :00:23.fantastic. Cut that into little strips. Bags of flavour there. Now,
:00:24. > :00:24.I have some show lots here, shredder that, get the flavour into the
:00:25. > :00:39.cabbage. Let's look and see what is happening
:00:40. > :00:45.to these here. As James said, there is lots of that in there. There is a
:00:46. > :00:50.lot coming out. But they have not changed shape or size. Looking good.
:00:51. > :00:56.Just know that, that wonderful flavour. A little bit of vinegar,
:00:57. > :01:01.white wine vinegar. Not malt vinegar but any other flavour of vinegar
:01:02. > :01:04.will be fine. And then we put that in here. The sausages are looking
:01:05. > :01:15.great. I think we're ready to dish up this family dish. And just Pilate
:01:16. > :01:21.in the middle of the plate. -- pile it. I've got some new potatoes here
:01:22. > :01:27.that I have just cooked in a little bit of water and butter and all we
:01:28. > :01:38.need now are sausages. I'm going to pile them on in the middle. That
:01:39. > :01:49.sausage looks really good. The sausages so meaty. You talk, I am
:01:50. > :01:54.going to eat. It is really, really good. What do you reckon? You are
:01:55. > :01:58.going to hate me. I would have liked it with a bit more pepper in there.
:01:59. > :02:07.We will have to agree to disagree. It's perfect!
:02:08. > :02:29.Tom from Kensington, what is your question. I want some advice from
:02:30. > :02:33.your expert chefs about suet outside of the box, something I can do that
:02:34. > :02:39.is really special with squid. I have seen lots of great squid recipes in
:02:40. > :02:43.your books, Donna. I like to cut it into large pieces. If it is a big
:02:44. > :02:48.squid, make sure you score it so it stays nice and tender. I stir-fried
:02:49. > :02:53.quickly in hot oil, with shredded chilli, preserved lemon, Chinese
:02:54. > :03:04.five spice, stir it up and finish it with more fresh lemon. Perfect. Food
:03:05. > :03:10.styling. And then it is ready to go. A lemon wedge? The cheek, not a
:03:11. > :03:15.wedge. Which dish would you like to see, Heaven or hell? A quick message
:03:16. > :03:19.to your producers, all your presenters are OK but what about
:03:20. > :03:24.Valentine Warner, when is he coming on? I don't quite know. But I am
:03:25. > :03:31.sure he will be here soon. I do his agent by any chance? We will put in
:03:32. > :03:36.a good word. Your special guest today, he looks as if he needs some
:03:37. > :03:46.chocolate cake. So you are giving him hell! How do you feel? Hellish.
:03:47. > :03:50.Give us some tweets, Michael. Chas says, what flavours would you put
:03:51. > :04:01.with Rose? Like in a cake or on the side? Or for his wife? If you go
:04:02. > :04:06.dessert wise, you could do a Lebanese style milk pudding, that is
:04:07. > :04:13.really nice with rose scent. You could add dried rose petals. You
:04:14. > :04:19.could do sugared rose petals. You are making up words! Real words, I
:04:20. > :04:24.swear to God. If you go savoury, I like to mix it with lamb or chicken.
:04:25. > :04:31.Mixed with paprika and black pepper. There is no shame in that. Have you
:04:32. > :04:38.got another tweet for us? Brian wants to know, he has got some beef
:04:39. > :04:42.cheeks. I am sorry, Brian. Keep it clean. He wants to know the best way
:04:43. > :04:48.to cook them. Slow, it has to be slow. Slow braised. You have got to
:04:49. > :04:53.slow it down. And a bit of treacle in there. Back to the phones, our
:04:54. > :04:58.next collar is Hannah from London. What is your question? I have got
:04:59. > :05:02.some butternut squash and I want to do something different with them.
:05:03. > :05:06.Any ideas? I am a huge fan of butternut squash. Roasting? You've
:05:07. > :05:11.got to roast it is to bring out the sweetness. Even top in some smoked
:05:12. > :05:16.paprika and make a big salad out of it. Feta and salty things to go with
:05:17. > :05:20.the sweet olives, things like that. And you do get that lovely sweetness
:05:21. > :05:26.when you roast it, it takes on the heat. Beautiful. Which dish would
:05:27. > :05:35.you like to see, heaven or hell? Heaven, please. OK. Interesting. We
:05:36. > :05:44.have valve from Walsall. What would you like to ask? Good morning guys.
:05:45. > :05:48.I need some recipes for duck breast. I am an aspiring cook. I resigned
:05:49. > :05:59.from my job in the city. No pressure. Duck breasts. Duck
:06:00. > :06:02.breasts, no pressure. Put them on a skillet. And then the rose petals
:06:03. > :06:08.from before, that will go nicely with duck breast, black pepper and
:06:09. > :06:16.cumin. And then once the fact is crispy, flip it over and slice it,
:06:17. > :06:25.like medium, and put it on the butternut squash salad. Nice, we are
:06:26. > :06:29.tying it together for you, Bal. Duck is something that people are scared
:06:30. > :06:35.to cook but cook it slow and it is beautiful. I like the cold pan
:06:36. > :06:40.thing. I didn't know that. So which dish would like to see, Bal, food
:06:41. > :06:47.heaven or food hell? It has got to be heaven. He is a positive guy. He
:06:48. > :06:54.doesn't want to take you down, that LA positivity. It is time for the
:06:55. > :06:55.much challenge. -- the much challenge.
:06:56. > :06:58.Donna and Tomer, all I'm asking for is an actual omelette
:06:59. > :07:00.because I'm the one that has to taste them!
:07:01. > :07:02.So Donna, can you improve on your last time?
:07:03. > :07:13.I'm just to stay on the board this time. Omelettes are not really my
:07:14. > :07:18.thing. You feeling confident? No, I am having a panic attack. You got 47
:07:19. > :07:30.seconds last time, which puts you quite low on the board. There is
:07:31. > :07:33.room to improve. All rights... Do you think you can beat Pete
:07:34. > :07:42.Randall's record-breaking 14 seconds? No way.
:07:43. > :07:44.You should know the rules by now, guys.
:07:45. > :07:47.You must use three eggs but feel free to use anything else
:07:48. > :07:49.from the ingredients in front of you to make them
:07:50. > :07:52.And make sure they're proper omelettes!
:07:53. > :07:54.The clocks will stop when your omelette hits your plate.
:07:55. > :07:56.Let's put the clocks on the screen please.
:07:57. > :08:04.Yes, chef. Three, two, one though. My goodness, you have got a very hot
:08:05. > :08:12.pan. Straight in there, proper omelettes. My goodness. The food
:08:13. > :08:22.queen from Australia, the pressure is on. Trevor hasn't got it in the
:08:23. > :08:33.pan yet. I know what I'm doing! I don't! My goodness. I feel like it
:08:34. > :08:41.is a taught us and hare situation here. I can't prove! This goes
:08:42. > :08:50.against every one of my food styling instincts. -- I can't breathe. And
:08:51. > :08:55.time. One hour and six minutes. Donna, I feel like we set you up for
:08:56. > :09:02.failure. That looks like an online. Do you need to take a moment to sit
:09:03. > :09:12.down? -- that looks like a omelette. It is an interesting omelette. Maybe
:09:13. > :09:20.we should take that spatula off the flame. Do you want to sit down for a
:09:21. > :09:24.moment? I don't really cook omelettes. I am not a big fan of
:09:25. > :09:35.eggs. I always forget that this is the hardest part of the show. You
:09:36. > :09:47.were 47 seconds, but I am going to try... It is our freestyle omelette.
:09:48. > :09:56.It is cooked. It is buttery. I have some news for you. This looks pretty
:09:57. > :10:05.good. It is omelette shaped. You saying it is Berend Botha? It is
:10:06. > :10:14.burnt. Fantastic. -- burnt butter. Are we ready for sometimes? Donna,
:10:15. > :10:20.you were 4568, which means you beat your time, which is good news. I can
:10:21. > :10:25.actually remove your egghead from right down the bottom beside Ken
:10:26. > :10:31.Hom, and someone has fallen off now. It is Mary Berry! I can't believe I
:10:32. > :10:39.did that to Mary Berry. I am fine now because I am next to Mary Berry
:10:40. > :10:47.and I don't care. Shall I put this in the bin? It's for you, and I am
:10:48. > :10:52.going to put the lid back on. # Happy birthday to you. Happy
:10:53. > :11:08.birthday. It is Michaeltomorrow. Mussel that. -- mazel tov. We need
:11:09. > :11:16.to do your time, Tomer. That is a pretty good time. That is OK.
:11:17. > :11:16.Beautiful omelettes. Michael, happy birthday for tomorrow and
:11:17. > :11:18.congratulations. So will Michael get his
:11:19. > :11:21.idea of heaven or hell Food heaven, my
:11:22. > :11:25.aubergine parmigiana. We'll find out after we pay
:11:26. > :11:29.James Martin a visit. He's at home today and championing
:11:30. > :11:46.slow cooking with his perfect roast For me, slow cooking any meat always
:11:47. > :11:50.get brilliant results and it is the perfect way of freeing yourself up
:11:51. > :11:54.to get other dishes prepped with ease. Back at my place I have a
:11:55. > :11:58.brilliant joint of meat that benefits from a bit of work before
:11:59. > :12:01.it goes in the oven. I was once taught a great seeing by our fellow
:12:02. > :12:08.chef. There is nothing better than the crispy skin from our mammal and
:12:09. > :12:12.this dish epitomises it. It is a roast pork dish but slow roasted for
:12:13. > :12:16.five hours with duck and roast potatoes. That govern one's
:12:17. > :12:23.potatoes. The perfect dish to make now and eat later. The first thing
:12:24. > :12:30.we do is get our port. This is a serious piece of meat. This is
:12:31. > :12:36.warning of pork with the belly attached. You probably have to ask
:12:37. > :12:42.your butcher for this. In one cut, slice it through the line. Straight
:12:43. > :12:46.through. And open it out. You are not cutting all the way through,
:12:47. > :12:51.just cutting it nice and flat. You are trying to make sure that this
:12:52. > :12:57.morning is the same thickness of the belly so that it cooks evenly. --
:12:58. > :13:02.this loin. And now I will make the stopping, which is straightforward.
:13:03. > :13:07.We're going to do sage and onion stuffing with chestnuts. --
:13:08. > :13:13.stuffing. First, I will roughly cut two onions before sticking them into
:13:14. > :13:20.the blender. Then melt your butter and add Lichtsteiner and is. It is a
:13:21. > :13:26.big joint so I will use about 400 grams of chestnuts. Job these into
:13:27. > :13:33.small pieces. Next, finely slice of large bunch of sage leaves. Then add
:13:34. > :13:36.these ingredients into a mixing bowl. And now the breadcrumbs from
:13:37. > :13:42.the sun which earlier will not go to waste. Add 300 grams to block things
:13:43. > :13:50.out a bit. And of course season with salt and pepper. -- bulk things out.
:13:51. > :13:57.Basically, you place the stuffing in, even replace it over the top of
:13:58. > :14:04.the port. Take your time doing that, and press this down. Some seasoning,
:14:05. > :14:12.and then when you roll it up, pick up the end with the loin in. Because
:14:13. > :14:16.that is the tender ends but it has less fat. You need the inside of the
:14:17. > :14:21.port to keep it moist. And then you need to tie this up. Take a one
:14:22. > :14:30.piece of string, make a little loop in it. Place the piece of string
:14:31. > :14:34.underneath, about an inch away from the end, because otherwise it will
:14:35. > :14:40.slip off. And then pop the string through the knot. Pull it through,
:14:41. > :14:44.but keep tension on it. Loop this underneath. And pull it tight again.
:14:45. > :14:49.This really comes with practice. The more you do, the better you get. And
:14:50. > :14:54.now we are pretty much done. Stick it on a baking tray and smother on a
:14:55. > :15:01.bit of butter. A good sprinkle of salt will actually help to crisp up
:15:02. > :15:08.the crackling as well. All of this preparation really does pay off. A
:15:09. > :15:14.slow roast at 150 degrees for five hours will cook the meat and give us
:15:15. > :15:18.crispy crackling. Towards the end of the cooking time, you can make your
:15:19. > :15:24.potato dish. To me, this is one of the best potato dishes that has ever
:15:25. > :15:27.been created. This one is dauphinoise potatoes, that classic
:15:28. > :15:34.mixture of cream, milk, garlic and butter. It really is spectacular. We
:15:35. > :15:40.start by rubbing garlic into the oven dish. That is all we need to
:15:41. > :15:44.flavour the dauphinoise. Then grease the dish with butter. Then we turn
:15:45. > :15:48.our attention to the spots. We need one of these little mandolins. I'd
:15:49. > :15:53.use this for speed. Slice the potato on this but be careful not to take
:15:54. > :15:59.your finger with that. I am slicing two kilos of potatoes. It is risky
:16:00. > :16:03.but a mandolin will speed it up. It takes longer with the knife but it
:16:04. > :16:06.is safer. It is like watching, you know there is going to be an
:16:07. > :16:12.accident but you just don't know when.
:16:13. > :16:20.There you go, two kilos of potatoes done in no time at all and all my
:16:21. > :16:26.fingers are intact. Take a fine layer of these potatoes. Then you
:16:27. > :16:37.use a combination of a little bit of salt over the top, a bit of black
:16:38. > :16:42.pepper, a bit of grated nutmeg. Only a small amount, this stuff is pretty
:16:43. > :16:49.strong. Build up the layers. The key to this dish, I think, is these next
:16:50. > :16:59.two ingredients. Just a little bit of cream, some full fat milk. Pour
:17:00. > :17:10.the milk in, roughly about equal quantities. You want this to cover
:17:11. > :17:17.the potatoes as well. Cover this over, and cook this in the same
:17:18. > :17:23.temperature and same of as the pork. About an hour before you need both
:17:24. > :17:29.of these dishes, whack the oven temperature up to about 200 Celsius,
:17:30. > :17:39.400 Fahrenheit. That gives me chance to have a beer. So really this is
:17:40. > :17:42.one of those dishes that you kind of dump in the middle of the table and
:17:43. > :17:49.everybody helps themselves. You have got your dauphinoise potatoes, and
:17:50. > :18:01.then I suppose the spectacle of the entire thing is this. Carefully lift
:18:02. > :18:07.it off the tray. For any crackling fans, this is what you want to hear.
:18:08. > :18:15.So often on cookery shows you get a load of chefs telling you how
:18:16. > :18:19.wonderful it is, but it really is. It is the perfect dish you can make
:18:20. > :18:24.in advance, just stick it in the oven and forget about it. The longer
:18:25. > :18:30.it is in the oven, the better it gets. This is the perfect dish. It
:18:31. > :18:32.tastes fantastic. Don't forget, this is what it is all about. My
:18:33. > :18:38.favourite word, crackling. Right, it's time to find out
:18:39. > :18:40.whether Michael is getting his food For your food heaven I'll use these
:18:41. > :18:44.fabulous fresh aubergines, griddle them and then bake them
:18:45. > :18:47.with a rich tomato sauce with layers of ricotta,
:18:48. > :18:53.parmesan and mozzarella. A rich, dark chocolate dessert -
:18:54. > :19:03.I'll melt all of this chocolate to make a rich polenta cake
:19:04. > :19:05.and whilst that's baking, I'll make a rich salted caramel
:19:06. > :19:15.sauce to pour over the top. How do you think Dahmer and Tom
:19:16. > :19:21.voted? I don't know. It's tough, isn't it? What do they look like,
:19:22. > :19:28.chocolate cake? We have eaten a lot of food, my guess is that they would
:19:29. > :19:35.go with desert. You're right, the chefs want cake. I'm not offended,
:19:36. > :19:45.it's fine. Hooten the Lady, you can watch it. And there is your
:19:46. > :19:47.plug! We are going to crack on with this dark chocolate polenta cake
:19:48. > :20:00.which is a little bit rich but that is fine. You had me at boxty!
:20:01. > :20:11.You can beat the sugar and eggs. What can I do? You can talk to me
:20:12. > :20:21.about Hooten the Lady. That's what it's called, isn't it? The Fresh
:20:22. > :20:30.Prince Of Bel Air. I used to watch you every time I get up from school,
:20:31. > :20:36.in fourth grade. Guess who is getting into the restaurant next
:20:37. > :20:47.time he is in London! But are more important question, what is Teri
:20:48. > :20:53.Hatcher it like? Lovely, unfortunately I did a superhero show
:20:54. > :21:00.when it was on call. Now it is all the rage. At my wedding, the editor
:21:01. > :21:06.of Entertainment Weekly came to the wedding, and called me loser of the
:21:07. > :21:16.week in their magazine. For my wedding gift, they got me the most
:21:17. > :21:22.beautiful pan but we do our roast turkey in, so my thank you note said
:21:23. > :21:33.this is the third pan you have given me! I have mixed together the
:21:34. > :21:37.polenta and ground almonds. If you want to make this gluten free, you
:21:38. > :21:42.can leave out the baking powder. This will give a lovely dense
:21:43. > :21:49.mixture. Donna is beating the butter and sugar until it becomes light and
:21:50. > :21:59.fluffy. Are you a cake maker? Yes, I usually fight over who gets to lick
:22:00. > :22:07.the thing. Put in a good word for me! Maybe. We have melted some
:22:08. > :22:14.chocolate, Tomer was making salted caramel. I am making foolproof
:22:15. > :22:20.salted caramel sauce so I don't embarrass myself. If you're not an
:22:21. > :22:31.excellent it is kind of hard. It is a cheat's version. Look at you, we
:22:32. > :22:39.are doing a cheat's version because we have golden syrup in there which
:22:40. > :22:55.stabilises it. We don't do that, we use... You use corn syrup. I have a
:22:56. > :23:01.question, not -- nutella is all the rage, is there going to be a
:23:02. > :23:07.hazelnut shortage? Donna, you know all about hazelnut spread. Yes, they
:23:08. > :23:15.put it on everything. I think they will have a shortage. My wife can
:23:16. > :23:24.sit down with something with nutella and just eat it... That our advert
:23:25. > :23:31.for hazelnut spread for the day! We are making a dense cake! And if you
:23:32. > :23:36.want to gluten free, take the baking powder out! We do have a salted
:23:37. > :23:45.caramel sauce coming along beautifully. How was it looking,
:23:46. > :23:52.Tomer? I will be quiet. Clears an expert, it will be great. We have
:23:53. > :23:59.dark chocolate. Pro Donna Hay, straight to the cameras, fantastic.
:24:00. > :24:04.We don't have flower in there, it is quite a dense mixture you don't need
:24:05. > :24:12.to worry about there. Sorry, I had to put all of it in. Is that what
:24:13. > :24:16.happens in your studio in Australia? I always stay to the rules because
:24:17. > :24:20.baking is science for me so I have to do it properly. When you see your
:24:21. > :24:28.baking recipes served up, they have the most beautiful edges. That is
:24:29. > :24:31.going to be beautiful. What you think of a dark chocolate alone the
:24:32. > :24:39.cake, would you put this in the magazine? Am I going to steal your
:24:40. > :24:45.recipe? You might see it! You might! We have a lovely mixture, and now
:24:46. > :24:56.for Donna Hay I have to make sure I get every last bit out of it. She
:24:57. > :25:05.will go Australian new. You flamin galah! I can't believe how well you
:25:06. > :25:15.do that. You guys go up on your... It is like a question. Now we have
:25:16. > :25:22.chocolate cake ready to go into the oven, it will cook at 180 Celsius
:25:23. > :25:34.for about 20-25 minutes. Can I finger it? Is this raw eggs? Just
:25:35. > :25:40.smooth the top. How does it taste? Probably beat Leinster needs to be
:25:41. > :25:53.corrupt. Is it good? Yes. You didn't win on the hell. We have one that
:25:54. > :26:05.has been baked already, it doesn't seem to be here though. Here it is!
:26:06. > :26:14.There's no flies on Donna Hay! How does that look? She's not giving me
:26:15. > :26:22.a minute. It looks fantastic. The edges are little brown. That is a
:26:23. > :26:28.chart finish we were looking for. It has got a happy face, they are the
:26:29. > :26:33.eyes. We have to finish it off, before we slice it up, a little
:26:34. > :26:48.candle. And this is the happy birthday. I have to cut it straight.
:26:49. > :26:57.Give a big cheer! Don't do that. Good luck, you have to scream. He
:26:58. > :27:04.has just sliced it in completely the wrong way and Donna Hay gasped! You
:27:05. > :27:13.have gone against all food styling rules! Step away from the cake! I
:27:14. > :27:27.think the food styling police are on their way. Seriously? What did I do?
:27:28. > :27:34.Hand it over. We have some creme fraiche to serve alongside it. I was
:27:35. > :27:39.worried about my dollop skills, but Donna Hay this is for you. Straight
:27:40. > :27:46.over the cake. You don't want to look at this side of it. There you
:27:47. > :27:53.go. I'm going to grab some wine. We do have your hell wine. Lovely
:27:54. > :28:11.desert wine Hermits Hills Botrytis
:28:12. > :28:25.Semillon. We are going to try this alongside it. What do you think?
:28:26. > :28:31.Tomer, this is for you. Oh, my God, see you guys. You can take that to
:28:32. > :28:35.the jungle with you. Next week we are in Rome. And the aubergine,
:28:36. > :28:38.Jana. Well that's all from us today
:28:39. > :28:40.on Saturday Kitchen Live. Thanks to the superb Donna Hay
:28:41. > :28:43.and the brilliant Tomer Amedi, and our delightful studio guest
:28:44. > :28:45.Michael Landes and not forgetting the wonderful Olly Smith
:28:46. > :28:48.for his great wine choices today! All the recipes from the show
:28:49. > :28:50.are on the website, Next week Michel Roux Jr
:28:51. > :28:53.is holding the fort! Bye for now, and enjoy
:28:54. > :28:59.the rest of your Saturday!