:00:00. > :00:07.I hope you're hungry, as we've got 90 minutes of top
:00:08. > :00:40.Joining me live in the studio today, making his debut on the show one
:00:41. > :00:43.of the most accomplished chefs in the country, Luke Tipping
:00:44. > :00:46.from Simpson's in Birmingham and the world renowned Spanish chef
:00:47. > :00:52.Jose Pizarro from his award winning restaurants in London.
:00:53. > :01:01.Good morning to you both. Good morning. Good to be here.
:01:02. > :01:06.Luke, you are first up, and your first time on the show, what are you
:01:07. > :01:08.cooking? I'm doing Herefordshire beef fillet on the bone, chicory,
:01:09. > :01:10.blue cheese, salad, salt baked celeriac chips and a pickled walnut
:01:11. > :01:15.ketchup. Oh! Pickled walnut ketchup for
:01:16. > :01:23.breakfast! A bit of a mouthful. Jose? It is my interpretation of
:01:24. > :01:34.street food, it is a sandwich of calamari and pork with a Romesco
:01:35. > :01:39.sauce. Deep fried with chips.
:01:40. > :01:41.Perfect for a Saturday. Breakfast sounds lovely. I can't
:01:42. > :01:46.wait! Everything looks and
:01:47. > :01:47.sounds incredible! And we've got some great films
:01:48. > :01:49.with your favourites, Rick Stein, Nigel Slater,
:01:50. > :01:51.The Hairy Bikers and Tom Kerridge Now, our special guest today
:01:52. > :01:54.is an actress who's been a firm favourite with EastEnder
:01:55. > :01:56.fans for over 10 years! She's been through many dark
:01:57. > :02:05.storylines on the soap, APPLAUSE
:02:06. > :02:09.Yay! Hello! Hi. Welcome, Diane.
:02:10. > :02:15.Thank you for having me. I know you are a foodie. Do you cook
:02:16. > :02:20.at home? I do, when I get the chance at home. I try to get the kids to
:02:21. > :02:26.eat new things. I try. I love cooking.
:02:27. > :02:30.And your children are cooking? My eldest daughter, especially. There
:02:31. > :02:37.was a time when I thought, actually, she knows what she is doing. Once
:02:38. > :02:39.she came upstairs, with a fully formed omelette on a plate. It was
:02:40. > :02:49.great. We will have to get her on the
:02:50. > :02:56.Omelette Challenge! I know. And I'll be cooking your food heaven
:02:57. > :03:01.or hell so, what is your add of food heaven? I love scallops.
:03:02. > :03:09.I do. And your idea of food hell? Oysters.
:03:10. > :03:13.They are just not for me. Have you ever tried oisters? They
:03:14. > :03:23.have got that far but not all the way into the gob! So, if you trust
:03:24. > :03:26.the chef, today maybe the day? I trust the chefs. But I don't think
:03:27. > :03:28.it will be happening! But I don't think it
:03:29. > :03:30.will be happening! For your food heaven I am
:03:31. > :03:32.going to make Scallops I'll sweat chopped shallot, garlic,
:03:33. > :03:36.chilli in a little olive oil, Then I'll pan sear the scallops,
:03:37. > :03:40.in oil and butter, and serve them in their shells with the some
:03:41. > :03:44.deep fried kale. I'm hitting a lot of your favourites
:03:45. > :03:46.there. You're doing well!
:03:47. > :03:50.But if you get hell, then it will be oysters,
:03:51. > :03:54.I'll chuck the oysters and dip in panko and coconut crumb and pan
:03:55. > :03:57.I'll then blitz beetroot with mustard, egg yolk
:03:58. > :04:00.and balsamic vinegar, to make a mayonnaise, and then I'll
:04:01. > :04:01.thinly slice some celery, and serve everything
:04:02. > :04:11.There are lots of food hells there as well! Yes, nice?!
:04:12. > :04:35.If you'd like the chance to ask any of us a question today then call:
:04:36. > :04:40.I'll also ask you if Diane should have her food heaven
:04:41. > :04:44.But if you're watching us on catch up then please don't ring
:04:45. > :04:47.You can also get in touch through social media
:04:48. > :04:55.Chef, we are doing a twist on steak and chips. With this beautiful piece
:04:56. > :04:59.of steak but with the bone left on. So what we are doing is imparting
:05:00. > :05:03.flavour into the steak. Anything cooked on the bone is
:05:04. > :05:09.obviously full of flavour. It is, isn't it? Where does the beef
:05:10. > :05:16.come from? It's Irish beef from the Hereford breed. We work closely with
:05:17. > :05:22.our butchers, to bring us brilliant, brilliant meat like this.
:05:23. > :05:27.You've visited the farm? We went over to the farm last year. A bunch
:05:28. > :05:33.of chefs went there to see the provenance of what was going on, how
:05:34. > :05:36.they breed the cattle, meet the farmers, the abattoir, all of it was
:05:37. > :05:41.fully on. It is so important to meet the
:05:42. > :05:45.people behind the food? Definitely. It emulates through to the staff and
:05:46. > :05:53.obviously to the customer. I think provenance is vital now.
:05:54. > :05:55.Massive. Massive. The simpler the food becomes, the more provenance
:05:56. > :06:05.you need. So, what are we doing now? This is
:06:06. > :06:10.our salt-baked celeriac. So it's a mixture of egg, egg whites. Lots of
:06:11. > :06:16.salt. Any old table salt is what you need. And we have the celeriac. This
:06:17. > :06:24.is what we are making the chips out of. This goes into the oven at 190
:06:25. > :06:29.degrees for an hour half and it must be done the day before.
:06:30. > :06:34.So you mix this in? What is the tip? The tip is if it sticks on the back
:06:35. > :06:40.of your hand it is ready to go. If it goes in the oven without sticking
:06:41. > :06:46.on there, you will have a lot of salt and egg white.
:06:47. > :06:54.So, nearly there? You want a wet sand, a really wet sand. Right, so
:06:55. > :06:58.the pickled walnuts? Yes, a very English ingredient that impart a
:06:59. > :07:03.maximum flavour into the dish. It is a little like Worcester sauce. It
:07:04. > :07:09.marries well with the beef. I've called it a ketchup but it's a puree
:07:10. > :07:16.of pickled walnuts. No, we don't do pickled walnuts in
:07:17. > :07:22.France! Very English. Brightoned, dried and pickled.
:07:23. > :07:27.My wife makes a walnut wine. That is using the green walnuts. You
:07:28. > :07:35.wouldn't want to make a wine out of these.
:07:36. > :07:43.No! So, cover the celeriac up with the salt and the egg mixture.
:07:44. > :07:47.Yes. Then it will steam inside. You don't eat the salt.
:07:48. > :07:52.No, the salt will go. You can do all sorts of vegetables
:07:53. > :08:00.this way. You can put in some spices? Yes, and salt-baked fish is
:08:01. > :08:05.fantastic with fennel seeds, coriander seeds and things like
:08:06. > :08:12.that. So basically we are blitzing this... Is this the style of food
:08:13. > :08:20.you are serving at your restaurant? Very much so, yes. It is quite
:08:21. > :08:26.simple but it's all about the flavour for me, the maximum flavour.
:08:27. > :08:31.And Simpson's is an institution in Birmingham? Yes.
:08:32. > :08:39.I've been looking forward to doing this all morning! Smashing it!
:08:40. > :08:46.Sorry, I interrupted there. . We have been in the city centre
:08:47. > :08:51.for 13 years. We moved from Kenilworth before that. We have been
:08:52. > :08:56.trading for almost 25 years, nearly as long as my marriage.
:08:57. > :09:02.You have had a refurb? Yes, a couple of years ago. We changed the dining
:09:03. > :09:06.professional and made it more accessible, more informal, more
:09:07. > :09:11.relaxed. So, got rid of the Lynne en? Yes,
:09:12. > :09:16.the Lynne en's gone. What did the regulars think of that?
:09:17. > :09:22.Getting rid of the Lynne enand becoming more informal? It was a big
:09:23. > :09:40.change. A big change for them. We lost a few, gained a few.
:09:41. > :09:44.Linen... The Linen has gone. But, we have seen the city change.
:09:45. > :09:50.We are very proud of it. Birmingham is going at pace. You
:09:51. > :09:55.have the classics, like yourself, and Glynn.
:09:56. > :10:03.Yes, he has been there for, I think, it is his 10th or 11th anniversary.
:10:04. > :10:09.Did he use to work for you? He did. Was he a cheeky so-and-so when he
:10:10. > :10:14.worked for you? He is a lot more cheeky now. But I could always tell
:10:15. > :10:18.there was something there with Glynn.
:10:19. > :10:23.There is no denying he is a talented chef.
:10:24. > :10:31.But he is a cheeky one. Enough about Glynn! What is this
:10:32. > :10:37.here? We have coated the chips in the tapioca starch. Obviously the
:10:38. > :10:45.celeriac, once it is deep fried it does not go crispy, so this helps.
:10:46. > :10:49.To go with the steak I have a salad of chicory, blue cheese and walnuts.
:10:50. > :10:56.That brings out the flavour of the walnuts and give the palette a
:10:57. > :11:03.refresher. So, steak and Sam areaed.
:11:04. > :11:06.-- So, steak and salad. Smashing.
:11:07. > :11:12.If youd like to ask a question then give us a ring
:11:13. > :11:17.Calls are charged at your standard network rate.
:11:18. > :11:27.So, how are we doing, chef? The steak is on there? Yes.
:11:28. > :11:30.The chips are coming along nicely. Now, we have come back from a
:11:31. > :11:42.fishing trip. Indeed. How good was that?! Great.
:11:43. > :11:49.We didn't catch much, though! I saw it! It was not very big. It looked
:11:50. > :11:55.bigger on the camera than it did in real life! We are getting a lovely
:11:56. > :12:00.charred effect on the steak but the bone is really giving us maximum
:12:01. > :12:12.flavour. I hope you are OK with rare? I
:12:13. > :12:24.always get the team tower wrong. Medium-rare? I am a medium to
:12:25. > :12:29.medium-rare kind of girl. So, we have our lovely salad there
:12:30. > :12:34.and the Irish blue cheese which fits with what we are cooking.
:12:35. > :12:39.It really smells lovely. It smells great.
:12:40. > :12:44.So, about another minute in there. So, the blue cheese, and the walnuts
:12:45. > :12:51.in the salad. And you are using oil to dress it? A little bit of oil
:12:52. > :12:54.with salt and vinegar. There is the acidity from the
:12:55. > :12:56.walnuts. You just need enough for the
:12:57. > :13:01.balance. Exactly.
:13:02. > :13:04.The fit the needs to rest for a little.
:13:05. > :13:09.Yes, not too much. Why not so long with the resting? I
:13:10. > :13:16.only discovered this recently with the resting. I would take it from
:13:17. > :13:20.the pan and shove it straight in but I realised that the resting does
:13:21. > :13:26.make a huge difference. How long? If you are doing a big joint of meat,
:13:27. > :13:31.obviously it needs to relax, really. That's the thing it is all of the
:13:32. > :13:35.tendons are fighting against each other.
:13:36. > :13:40.Yes, the larger the joint, the longer it needs to rest.
:13:41. > :13:49.As long as it is in the oven, you need to rest it out of the oven. I
:13:50. > :13:55.will give the salad a little toss for you.
:13:56. > :14:03.If you have a barbecue, in the summer you can keep it on the bone
:14:04. > :14:11.but I'll take it off. That looks good. Lovely and rare. A
:14:12. > :14:16.few salad leaves? Yes. There is your pickled walnut ketchup
:14:17. > :14:27.in your bottle. A Little Chefe.
:14:28. > :14:32.Yes but it's nice. That looks beautiful. The colours
:14:33. > :14:37.are absolutely stunning. So this is the style of food that you're doing?
:14:38. > :14:42.Yes, it's very fresh, light, flavoursome. The emphasis is on the
:14:43. > :14:48.ingredients more than anything. Lovely. Look at that. A little
:14:49. > :14:52.drizzle of sauce. Not too bad on the chips.
:14:53. > :14:55.They could have done with a little more colour.
:14:56. > :15:00.A little more but there you go. Oh, fantastic! Yes.
:15:01. > :15:04.It's gorgeous. Remind us what this is again? So, we
:15:05. > :15:06.have the Herefordshire beef fillet on the bone, chicory, blue cheese,
:15:07. > :15:13.salad, salt baked celeriac chips and a pickled walnut ketchup.
:15:14. > :15:27.That looks absolutely smashing. Right, here we go. Wonderful. It
:15:28. > :15:33.smells great. So what are you having? Hopefully you're going to
:15:34. > :15:39.leave us with a little bit! Dive in. Dive in. Let's put a napkin on. I
:15:40. > :15:47.would say get in there as well. I will have a little bit of this. The
:15:48. > :15:56.beef is beautiful. It is so tender. A chip with it. The pickled walnut
:15:57. > :16:00.just brings it all together. You got me. This sensation steak needs a
:16:01. > :16:10.wine to go with it. We sent Sandia Chang off to Bedford
:16:11. > :16:13.but before she headed Bottom bOmt I'm visiting these
:16:14. > :16:21.Wrest house and gardens. Bottom bOmt I'm visiting these
:16:22. > :16:46.outstanding gardens. So let's go and take a look around.
:16:47. > :16:56.A nice jaosy fillet of beef requires a red wine, but lots of girt. This
:16:57. > :17:01.is why I selected this Argentinian finest. However, when it comes to
:17:02. > :17:05.food and wine pairing, we should not disregard the supporting flavours
:17:06. > :17:09.that helps a leading actor in this case, the Hereford beef shine. The
:17:10. > :17:14.celeriac and the chicory salad is just as important. This is why I've
:17:15. > :17:29.decided to select the Chapoutier Cotes Du Rhone Villages. This wine
:17:30. > :17:37.is The fruit balances the saltiness of the blue cheese and the nuttiness
:17:38. > :17:41.in the wine is just a friend the chicory salad needs. It is the
:17:42. > :17:49.perfect match for the meatiness of the dish. Whether sitting next to a
:17:50. > :17:53.war lit fireplace, this wine with your Herefordshire beef chips and
:17:54. > :17:59.salad is like a nice, warm, comfort blanket. Cheers, Luke!
:18:00. > :18:10.Luke, do you think that works well? Yes. Chapoutier Cotes Du Rhone
:18:11. > :18:19.Villages perfect. Perfect. It brings out the flavour and doesn't
:18:20. > :18:34.overwhelm it and doesn't push it. You're cooking for us shortly. I'm
:18:35. > :18:44.not Michael, all right! I'm cooking cal marry and ham. Some
:18:45. > :18:46.roasted pepper. Deep fry and serve altogether with crepes. For our main
:18:47. > :18:49.course! And there's still time
:18:50. > :18:51.for you to ask us a question, Or you can tweet us a question
:18:52. > :19:01.using the #saturdaykitchen. Time now to join Rick Stein,
:19:02. > :19:04.he's continuing his journey He's in Vietnam and trying what Rick
:19:05. > :19:56.thinks is the best dish. And drinking wine as if they hadn't
:19:57. > :19:59.got a care in the world when the French were defeated and left the
:20:00. > :20:16.country, but the hotel still lives on.
:20:17. > :20:22.Well, the hotel have kindly let me look around the room where Graham
:20:23. > :20:28.Green stayed for long periods of time, I guess. He certainly didn't
:20:29. > :20:32.slum it. Look at that. But we know he didn't. He was after all a
:20:33. > :20:39.novelist and not a journalist and all the journalists were down the
:20:40. > :20:45.road in the Continental Hotel and at half the rate he was paying here.
:20:46. > :20:55.That is lovely. I guess that's the desk at which he wrote part of the
:20:56. > :21:03.Quata American. That's the easiest way into Greenland which is so
:21:04. > :21:10.beguiling to us fans. At the beginning of ways of escape, a Book
:21:11. > :21:13.of Essays, there is a piece which sum up why people become travel
:21:14. > :21:18.writers or journalist or indeed, why they make television programmes.
:21:19. > :21:24.It's wonderful. Writing is a form of therapy. Sometimes I wonder how all
:21:25. > :21:30.those who don't write compose, or paint, manage to escape the madness,
:21:31. > :21:35.that the panic-fear which is inherent in the human situation.
:21:36. > :21:41.Order noted. Man needs escape as he needs food and deep sleep. This is
:21:42. > :21:48.one of the main markets of Saigon. I'm really lucky I met Kathy, a real
:21:49. > :21:54.foodie. She is Vietnamese, but she was born in America. Californian
:21:55. > :21:59.Vietnamese, would they find the market strange or would they be
:22:00. > :22:03.familiar when they walk through it? Definitely not all the loudness, but
:22:04. > :22:10.the products are very familiar. But there is no bargaining in
:22:11. > :22:14.California. Kathy told me that people over here eat little and
:22:15. > :22:25.often. This is a typical lunch time snack. This is lying on a bed of
:22:26. > :22:28.rice noodles. Do you think Vietnamese people living in
:22:29. > :22:33.California in the States would want to come back to Vietnam to live?
:22:34. > :22:38.Definitely to visit, but not to live because, you know, in the States you
:22:39. > :22:44.have like privacy and front doors. Front door? And quiet. So I think
:22:45. > :22:52.it's hard to give up. The sort of thing we take for granted. Yes.
:22:53. > :22:56.That's true, but obviously they yearn for the food. Do you think it
:22:57. > :23:06.changes,vate ma mes food in California? I think the flavours are
:23:07. > :23:13.accurate. The Vietnamese are set. If you mess with things, they will say
:23:14. > :23:16.no good. My grandparents are stringent with what additionals they
:23:17. > :23:20.have and what not. I could have chatted to Kathy all afternoon. I
:23:21. > :23:24.never heard anyone talk so well about food and how it links us to
:23:25. > :23:32.our families, friends and indeed, our culture and it really does.
:23:33. > :23:37.Kathy told me about this Vietnamese dish which her mother cooks
:23:38. > :23:41.regularly in California. This is duck. It sounds exoticment one of
:23:42. > :23:47.the things I didn't realise that there are a lot of sort of slow
:23:48. > :23:54.cooked dishes in Vietnam which is where this came from. You tend to
:23:55. > :23:59.think of Thai food of stir-fries, but this is much more considered.
:24:00. > :24:03.I'm actually sauteing the duck for a while. About five or six minutes
:24:04. > :24:07.because there is so much fat in a duck, I want to get as much of it as
:24:08. > :24:12.I can out at this stage and I'll pour it all off into a bowl because
:24:13. > :24:19.if you leave it all in, the finished dish will be just nastily fatty.
:24:20. > :24:23.I'm going to use plenty of garlic smashed and dropped on to the duck
:24:24. > :24:28.pieces and then a lot of sliced ginger. It's so important. Now,
:24:29. > :24:31.instead of a meaty stock, put in plenty of fresh orange juice, but
:24:32. > :24:36.not enough to completely cover the buck pieces. Now, a good couple of
:24:37. > :24:42.tablespoons of that very important fish sauce. Half a dozen star anise
:24:43. > :24:48.and three or four chillies and a stick of lemongrass which you must
:24:49. > :24:54.gently bruise. Take that, you swine! Well, it is only there for flavour.
:24:55. > :24:59.It is not a substantial vegetable. Add a spoonful of palm sugar and a
:25:00. > :25:06.good grind of black pepper. Give it a gentle stir and let it simmer for
:25:07. > :25:12.a while. If this was a Vietnamese duck, it would probably need to cook
:25:13. > :25:17.for longer. Some pieces of spring onion for the last ten minutes will
:25:18. > :25:21.finish it. To say the dish is a revelation is an under statement.
:25:22. > :25:24.These are the flavours I went to South East Asia to capture. Dishes
:25:25. > :25:29.that you just would not find back here in the UK. The sauce will need
:25:30. > :25:34.to be thickened with cornflour and a bit of water. If you just cook one
:25:35. > :25:44.dish from this series, make it this one. Trust me! It tastes like a duck
:25:45. > :25:49.a la orange oriental style. There is a lovely back taste of star anise in
:25:50. > :25:54.there. It is just fabulous. I mean you could serve that up in a Western
:25:55. > :26:10.restaurant and not say it was Vietnamese really.
:26:11. > :26:20.I hope you like duck. I love duck. I love little dux though too!
:26:21. > :26:27.They're so cute. I'll forgive you. I'm going to make a duck Charlotte
:26:28. > :26:30.using preserved duck. First, I need to get a reduction of port on
:26:31. > :26:34.because we're going to make a port sauce to go with it so the sweetness
:26:35. > :26:39.goes really well with duck. Definitely. So the port goes into
:26:40. > :26:49.the pan and we add stock. We're going to reduce that down. Then, I'm
:26:50. > :26:55.going to get these sprouts on. They go into the pan with a bit of duck
:26:56. > :27:00.fat. I'm not using any other fat or oil or butter, we'll say on the
:27:01. > :27:04.theme which is duck. I'm going to add a little bit of water to that
:27:05. > :27:11.and they're going to simmer away. Now, EastEnders... Oh, yes. You're
:27:12. > :27:17.having a busy time at the moment. There is a lot going on? Yes, I
:27:18. > :27:21.don't know if viewers saw, we had that huge bush crash epi sewed which
:27:22. > :27:26.I thought was rather good. It is quite big for us. We don't really do
:27:27. > :27:31.the stunts and the big explosive stuff. Every now and then, we do,
:27:32. > :27:34.but this I felt was, it was kind of ground-breaking and I was really
:27:35. > :27:39.proud of our cast. It was really nice to sort of see us all muck in
:27:40. > :27:45.together, but to watch an epi sewed where you knew that everybody played
:27:46. > :27:49.a role, all our crew, the writers, you were proud of every element.
:27:50. > :27:54.What about your character, that's what we want to snow? Yeah. Things
:27:55. > :28:00.are always a little bit hairy for Denise. She, I do do the dart
:28:01. > :28:04.storyline and you know, she is always, there is always something,
:28:05. > :28:12.some man or some issue, she just had a baby. I like the way you said, "I
:28:13. > :28:19.just had a baby." You are get into character? My acting character used
:28:20. > :28:22.to say you talk about I when you talk about your character otherwise
:28:23. > :28:26.you separate yourself from her. You've been there for ten years?
:28:27. > :28:31.Yes, it has been ten years. In a month it will be 11. I've enjoyed
:28:32. > :28:37.every single one, yeah. It has been fantastic. How did you start on
:28:38. > :28:43.EastEnders? Well, I was carrying my eldest daughter at the time and I
:28:44. > :28:48.did a little workshop in town and I was seven months pregnant
:28:49. > :28:53.auditioning for this part and I read with the characters thatnded up
:28:54. > :28:58.being my children and workshops and stuff and then sort of went in from
:28:59. > :29:05.there. Once I had the baby, of course, it wouldn't have worked with
:29:06. > :29:08.the baby, but yes, once I had my eldest daughter, Kenya, I went in
:29:09. > :29:12.and was working with Phil Daniels who was lovely to work with, that
:29:13. > :29:17.was Denise's first love interest. There have been many more since.
:29:18. > :29:20.Denise sounds like she has fun? She has a little bit too much fun. She
:29:21. > :29:25.has a much more interesting love life than me. And then she ends up
:29:26. > :29:29.in trouble. I think every fella or actor that ends up with my character
:29:30. > :29:35.gets a little bit worried because they end up dead or in prison or,
:29:36. > :29:40.you know, something, do you know what I mean? I'm like the Henry VIII
:29:41. > :29:44.of relationships! You had to disappear for a while as
:29:45. > :29:53.well, didn't you? Yes, are you talking about when I was in the
:29:54. > :29:57.cellar? I was dead. Not many people can say something like that, I was
:29:58. > :30:03.dead and brought back to life. The thing was... Only on television.
:30:04. > :30:09.Only on TV, but I want allowed to tell anybody, not even my own mother
:30:10. > :30:12.that this was happening. I had to tell everybody, I'm leaving, I've
:30:13. > :30:16.packed up with EastEnders so everyone would believe it. They had
:30:17. > :30:23.to believe for a week that I was dead so when I appeared on the
:30:24. > :30:29.Friday night, people went oh. And they went mad, but it was exciting.
:30:30. > :30:38.So, let's recap on what we are doing, I have the flower sprouts on,
:30:39. > :30:44.the mushrooms and the garlic. Here is the duck, just flaking it off. It
:30:45. > :30:53.has been cooked for hours, until it goes soft and tender. Gorgeous.
:30:54. > :30:57.Now, you trained at RADA, so classically trained? Yes,
:30:58. > :31:03.classically and modernly, as well. Three great years. I really enjoyed
:31:04. > :31:08.it and I learned a lot. I went in very green. I hadn't been to the
:31:09. > :31:19.theatre a lot, I didn't know a lot. So I had to fast-track and catch up,
:31:20. > :31:24.so by the time I left, I was like, "oh, I get it know." Training is not
:31:25. > :31:31.essential for everybody but for me it really helped.
:31:32. > :31:37.And you have done some iconic shows, it is not just EastEnders? No, I've
:31:38. > :31:46.been involved in lovely things. Clocking Off was a great show and
:31:47. > :31:50.Holding On. I don't know if anyone remembers that, Tony Marchant, he
:31:51. > :31:54.was a wonderful writer. And a lot of theatre. That is where I cut my
:31:55. > :32:00.teeth. Unfortunately, there is not a lot of theatre work out there for
:32:01. > :32:06.young actors, and if it is it is not very well paid. But that's where you
:32:07. > :32:11.cut your teeth and where it matters. I think that's where you have to do
:32:12. > :32:17.it first? You do. It is where you earn the art of building a
:32:18. > :32:26.character, rather than just reciting line, and the discipline. I sound
:32:27. > :32:31.like an old schoolmam mam. Were you shocked when you read the story
:32:32. > :32:36.lines with Phil Mitchell? Well, what happened was, with the executive
:32:37. > :32:41.producer at the time. I was told, there was a story, where I slept
:32:42. > :32:47.with Phil Mitchell. I can imagine the screams! That was
:32:48. > :32:54.the first scream... And then, I was going to get pregnant. I literally
:32:55. > :32:58.ran around the office screaming and lay down like a starfish on the
:32:59. > :33:05.floor. Who is going to see that coming? I have had some things but
:33:06. > :33:10.you're going to sleep with Phil Mitchell, get pregnant and have his
:33:11. > :33:15.baby, that was it! But, working with Steve McFadden who is the most
:33:16. > :33:19.committed, wonderful actor, he's so fun to work with.
:33:20. > :33:24.He's been on the show for a long time as well.
:33:25. > :33:30.He's been on the show a very long time. But he's a committed,
:33:31. > :33:38.discipline actor. The way that he prepares the drunk thing it is not
:33:39. > :33:43.easy. What he has kept going for a whole year, that slow spiral down
:33:44. > :33:47.into the liver failure and all of that, it's been inspiring to watch.
:33:48. > :33:52.And to work with him, it was a bonus. Really good.
:33:53. > :33:58.Now a quick recap. Look at that lovely pot. It is fried
:33:59. > :34:02.bread, dipped into the duck fat. Packed all with the meat and
:34:03. > :34:09.mushrooms inside. A little more bread inside, then in the oven for
:34:10. > :34:14.about 20 minutes at 190 degrees. A quick hand wash... . I always buy
:34:15. > :34:20.shallots and never know what to do with them. I always think, why not
:34:21. > :34:25.use the onions. It is a terrible thing to say, really.
:34:26. > :34:30.Well, the shallots are sweeter. I think they are better.
:34:31. > :34:35.They are! Now, this is out of the oven. You should have a lovely
:34:36. > :34:42.crispy, look at that, fried bread, delicious.
:34:43. > :34:47.And very low in calories. Yes, this is the light version! A
:34:48. > :34:51.few greens or flower sprouts there with it.
:34:52. > :34:58.Fat is good! There a few little more mushrooms.
:34:59. > :35:09.There we had the chante are, elle, there we go. I sometimes make this
:35:10. > :35:18.as a large one, so use a bowl or a loaf tin... For yourself?! You
:35:19. > :35:20.obviously have to cook it longer! And there is this lovely pork
:35:21. > :35:24.reduction. That is fantastic.
:35:25. > :35:26.It is beautiful for this time of year.
:35:27. > :35:36.It is winter food. It looks it. Oh, look at that. Oh, I
:35:37. > :35:42.need one of you at home! Have I broken it down in quite the right
:35:43. > :35:47.way? Was that brutal? Yes but there's no other way of doing it!
:35:48. > :35:51.A little bit of sauce. There we go. Lovely. Oh, don't get
:35:52. > :35:55.it down me... I'm not even joking! So what will I be making for Diane
:35:56. > :35:59.at the end of the show? For your food heaven I am
:36:00. > :36:01.going to make Scallops I'll sweat chopped shallot, garlic,
:36:02. > :36:05.chilli in a little olive oil, Then I'll pan sear the scallops,
:36:06. > :36:10.in oil and butter, and serve them in their shells with the some
:36:11. > :36:12.deep fried kale. But if you get hell,
:36:13. > :36:14.then it will be oysters, I'll chuck the oysters and dip
:36:15. > :36:18.in panko and coconut crumb and pan I'll then blitz beetroot
:36:19. > :36:22.with mustard, egg yolk and balsamic vinegar,
:36:23. > :36:24.to make a mayonnaise, and then I'll thinly slice some celery,
:36:25. > :36:26.and serve everything But we'll have to wait
:36:27. > :36:34.until the end of the show I think you're enjoying that.
:36:35. > :36:37.Now it's time to join Nigel Slater cooking his simple
:36:38. > :37:05.but delicious suppers, this week prawns are on the menu!
:37:06. > :37:08.As I see my produce developing, I just can't help but think
:37:09. > :37:13.No matter how small my garden is, I have to have an apple tree.
:37:14. > :37:16.There's something about going out and picking your own apples
:37:17. > :37:18.that's appealed to me ever since I was a kid.
:37:19. > :37:22....I love them baked and in tarts, but I particularly
:37:23. > :37:25.Sometimes I just chuck them in around the roast,
:37:26. > :37:30.just as you would a parsnip in winter, or a roast potato.
:37:31. > :37:33.As soon as these pears are ready, because they're going to be
:37:34. > :37:35.so juicy and so sweet, I'll partner them with
:37:36. > :37:43.They're fantastic with a bit of Parmesan, and it sounds strange,
:37:44. > :37:46.Parmesan and pears, but sometimes opposites just work.
:37:47. > :37:49.Sometimes you just have to think as far apart as you possibly can,
:37:50. > :38:02.such as something very hot and spicy with something really cool.
:38:03. > :38:05.Very often when I cook with chillies I take the seeds out,
:38:06. > :38:08.because what I want is the flavour of the chilli without
:38:09. > :38:15.But just now and again I want something that is literally mouth
:38:16. > :38:18.popping, something that will almost make my eyes water.
:38:19. > :38:23.For my Tuesday night supper, I'm going to serve something very
:38:24. > :38:31.Fiery, grilled chilli prawns with yoghurt and mint.
:38:32. > :38:34.A few chillies, a thumb-sized lump of ginger and garlic form
:38:35. > :38:44.What I'm making is, I suppose, a spice paste.
:38:45. > :38:47.It's the sort of paste that you can use with chicken or fish.
:38:48. > :38:52.You could use it with anything that you're going to pop on the grill.
:38:53. > :39:01.They're more about flavour than heat, like black peppercorns,
:39:02. > :39:03.cumin seeds, coriander seeds, and, for colour, some
:39:04. > :39:16.That lot just goes straight into the food processor.
:39:17. > :39:18.Fresh coriander and mint add an aromatic flavour.
:39:19. > :39:25.At this point I've got masses of heat, almost too much,
:39:26. > :39:30.and I want to calm it down a little bit.
:39:31. > :39:40.I'm going to use creamed coconut, which comes in all sorts of forms.
:39:41. > :39:43.Sometimes it comes like a bar of soap, and you simply
:39:44. > :39:51.Other times it comes like a thick, soft cream, like this.
:39:52. > :39:56.This is still quite a firm paste, and I want it to be just
:39:57. > :40:06.I'm going to water it down, just so that it will coat the prawns
:40:07. > :40:10.or the chicken or whatever I'm going to use it with If it suits
:40:11. > :40:13.or the chicken or whatever I'm going to use it with.
:40:14. > :40:17.you, make this the evening before, pop the prawns in, or the chicken,
:40:18. > :40:23.whatever you want to cook, and leave it overnight.
:40:24. > :40:25.This classic combination will set your palate on fire.
:40:26. > :40:29.But whilst the griddle heats up I'm going to make a dressing that
:40:30. > :40:32.Use plenty of mint, and I'm adding coriander.
:40:33. > :40:39.All you want is an ingredient that will have the opposite effect
:40:40. > :40:50.Sour flavours go well with spice, so I'm adding the zest of a lime.
:40:51. > :40:56.Occasionally, when I'm making a curry, for instance,
:40:57. > :41:00.things come out a little bit too hot You know, those ones that actually
:41:01. > :41:05.And sometimes you just have to cool things down a bit.
:41:06. > :41:08.You know, the first mouthful is great and then you think,
:41:09. > :41:13.That's when I reach for the yoghurt - plain, natural yoghurt.
:41:14. > :41:24.That will cool things, as will coconut milk.
:41:25. > :41:26.Things that calm supper down when you've got a bit overexcited.
:41:27. > :41:29.For this, I'm using a good glug of plain yoghurt.
:41:30. > :41:31.This is the point to open the windows, switch
:41:32. > :41:42.There's no reason why you can't do these under an overhead grill,
:41:43. > :41:44.but the great thing about using a ridged griddle pan
:41:45. > :41:51.is that the food actually touches the heat itself,
:41:52. > :42:02.It's when you get lots of crusty little bits - that's when it
:42:03. > :42:07.As soon as they become opaque, then you know they're ready.
:42:08. > :42:09.On a really hot grill, it's literally a couple of minutes.
:42:10. > :42:13.Lots of spice, lots of opposing flavours, and, yes, it is hot,
:42:14. > :42:16.it will make your lips tingle, but then you've got this wonderful,
:42:17. > :42:54....enough to make my eyes water, and then all of a sudden there's
:42:55. > :43:00.this cooling yoghurt and mint and lime.
:43:01. > :43:07.It's the sort of thing where you keep going back for more.
:43:08. > :43:11.You can use the same spicy mix for meat or fish.
:43:12. > :43:14.The braver you get with the chillies the more yoghurt and mint
:43:15. > :43:27.Still to come on today's show: Tom Kerridge is serving up some
:43:28. > :43:30.more british classics! He's making a delicious retro
:43:31. > :43:35.And it's almost omelette challenge time, and today's puns
:43:36. > :43:38.are in honour of our guest, EastEnders star Diane.
:43:39. > :43:44.You both know the rules, but make sure your omelettes are cooked,
:43:45. > :43:53.and nice and round and not Albert SQUARE!
:43:54. > :44:02.Is it going to be easy for you both or WELLARD?
:44:03. > :44:08.Will you both crack under pressure or just BEALE with it?
:44:09. > :44:11.And will Diane get her food heaven - Scallops with spicy fregola
:44:12. > :44:13.and crispy kale or hell, oysters with coconut crumb
:44:14. > :44:16.We'll find out at the end of the show.
:44:17. > :44:32.We have got so many ingredients in front of us today! Normally, it is
:44:33. > :44:41.simple but today is crazy! Can you help me with the cooking? Yes.
:44:42. > :44:47.I will start with the flamencing. For that, we are using this
:44:48. > :44:52.beautiful piece of meat. It is a cut from the Iberico pork. It is
:44:53. > :44:58.something between the shoulder and the loin. You can say this is not
:44:59. > :45:03.normal pork, it is so beautiful, almost the colour of the ham.
:45:04. > :45:10.You have a lot of extra ham here. I will pass it on to keep you going.
:45:11. > :45:16.There is a great place, a farmers market near us, they do the Iberico
:45:17. > :45:21.ham there. It is a real culture thing for them, how the heard graze.
:45:22. > :45:29.All of that It is a completely different pork.
:45:30. > :45:36.It is a wild animal. It is wild, so you can have it rare.
:45:37. > :45:41.I would say rare. I this one in my restaurant like a carpaccio. It is
:45:42. > :45:47.stunning. So, you wouldn't do that if it was a
:45:48. > :45:54.chicken or regular pork? No. We will cook it for three to four minutes,
:45:55. > :45:59.and using chicken and normal pork but not more than that.
:46:00. > :46:06.We need to cook it, Jose! We are going to hurt the pork... Like this.
:46:07. > :46:12.Now, I've got the two batters here, the black one and the white one. The
:46:13. > :46:16.black one is with squid ink. I'm deep-frying them here. This is
:46:17. > :46:25.beautiful. Let it all out! Like this. We want
:46:26. > :46:28.to make it nice and thin. Voila! You could do it with fish. That is
:46:29. > :46:39.really nice. Yes. This is called flamencing from
:46:40. > :46:47.the south of Spain. Everyone says it is from Cordoba or
:46:48. > :46:53.others say it is from Seville, Malaga, who knows! I do believe it
:46:54. > :46:58.is from Cordoba. Anyway! It will be tasty! He with are frying hazelnuts
:46:59. > :47:16.and some almonds. I'm making a regular Mason anyways.
:47:17. > :47:24.We've got the egg yolk seasoning and olive oil. And we're going to split
:47:25. > :47:30.that and make some flavoured with the squid ink. I have there some
:47:31. > :47:38.nuts. I have got some bread like that. You toast off the bread as
:47:39. > :47:59.well? Yes. So, you've got the clingfilm, the pork... What is that?
:48:00. > :48:07.If This is nanchego, but if you can't get this, you can use any
:48:08. > :48:17.cheese. What are your projects? This is
:48:18. > :48:24.going to be my street food, yes. I open a new place, a new concept. New
:48:25. > :48:35.place, concept? It will be... Street food. My Little Jose. It is called
:48:36. > :48:48.Little Jose. It is in Canary Wharf. I cannot say more than that. Oh. I
:48:49. > :48:58.love to be busy. I'm writing my fourth book. I'm publishing my book
:48:59. > :49:02.in Spain. It is amazing. My mum can read it. She is looking forward to
:49:03. > :49:09.that. Was your influence your mother? I had some influence from my
:49:10. > :49:13.mum and grandmother, but when I was a child you're not allowed to cook.
:49:14. > :49:21.I come from a farm and when you have a child, a boy there, you have to do
:49:22. > :49:26.two things. One, is help on the farm. And another thing is to be a
:49:27. > :49:29.thoughty boy! LAUGHTER
:49:30. > :49:46.I was more in the naughty area. Really? I don't believe it. Yeah. We
:49:47. > :49:52.have here some piquillo peppers. Some vinegar, some salt, some
:49:53. > :50:07.pepper. Do you put the whole pepper? Here, it is only the meaty. Your
:50:08. > :50:22.English is good. It's OK. I never understand this thing. I've got two
:50:23. > :50:30.with mayonnaise and one plain. Look at the colour of that. It's just
:50:31. > :50:36.beautiful. Does the squid ink actually flavour? Not much flavour,
:50:37. > :50:42.but it can. We need to have fun and more when you're doing street food,
:50:43. > :50:52.it will be full of DJs. Oh, yeah, I like that. There is It is amazing
:50:53. > :51:04.how versatile squid ink is in pasta and sauces. The colour is just
:51:05. > :51:11.stunning. If you want to try Jose's or any of our chefs recipes, visit
:51:12. > :51:16.the website, bbc.co.uk/saturdaykitchen. The
:51:17. > :51:28.flamenqui is almost ready. I like the flamenqui with this meat. It is
:51:29. > :51:33.medium rare and nice and juicy. This is the pepper I was telling you. Put
:51:34. > :51:41.in water and then the meat will come back again and with a spoon, you
:51:42. > :51:45.just take it out. You can use Spanish paprika. It will be a
:51:46. > :51:52.beautiful flavour. That smoky flavour.
:51:53. > :51:56.This new street food concept, this is the style of food that you will
:51:57. > :52:11.be serving? Something with a nice beer or a gin and tonic. It will go
:52:12. > :52:16.so well. What am I doing? My restaurant is in Liverpool Street.
:52:17. > :52:25.I'm loving it there. Bermondsey Street in London is doing so well as
:52:26. > :52:33.well. I love to keep myself busy. Yes, I know that. The other week I
:52:34. > :52:37.walked past your restaurant in Bermondsey and the staff were waving
:52:38. > :52:45.at me saying, "Come in. Come in." I felt so bad. Next time. How we are
:52:46. > :52:53.doing with this one. I think it's ready. It needs another minute. Have
:52:54. > :53:14.we got time? We've got time. For once. I'll make the bun.
:53:15. > :53:18.A little bit of the black and a little bit of the plain. Everybody
:53:19. > :53:28.has to go and buy things and make this. It is so simple. My granny
:53:29. > :53:40.made lovely crisps. The pork is ready. The pork is ready? Yes. The
:53:41. > :53:47.colour is wonderful. Do you have a sandwich like that? That's the sign
:53:48. > :53:54.of a good sandwich when it dribbles down your chin!
:53:55. > :53:59.We are looking just fine. I need another knife. Here it is. Very
:54:00. > :54:17.simple. Cut in three pieces like that. It is juicy, pink and
:54:18. > :54:22.smashing. A little bit of salt. Paprika.
:54:23. > :54:42.Lovely. We have a squid sandwich. Roast
:54:43. > :54:53.pepper, cheese and deep fried and the sauce is Romesco sauce.
:54:54. > :55:00.Fantastic. That smells so, so good. We don't
:55:01. > :55:07.expect you to eat all of this. It is all yours. It is incredible. It is
:55:08. > :55:09.very high quality. I love the presentation. I love that sort of
:55:10. > :55:18.thing. Street/festival food. Let's head back to Bedford to find
:55:19. > :55:59.out which wine. Jose I love your passion for food
:56:00. > :56:06.and I love how you expose the flavours. I like a sherry, that's
:56:07. > :56:13.dry and fresh and salty. This is why I had originally selected this
:56:14. > :56:19.sherry. While you are sitting with your friends and enjoying Jose's
:56:20. > :56:22.dishes, you might need more that's a crowd pleaser. This is why I've
:56:23. > :56:37.selected the Finest Beronia Verdejo Rueda. It is perfect for seafood.
:56:38. > :56:42.This wine is like a fresh squeeze of dill scented lemon juice. It is
:56:43. > :56:53.quite full-bodied with acidity that would match well with the ham and
:56:54. > :57:01.the cheese in the flamenquin. The Mediterraneanness helps lift the
:57:02. > :57:07.flavours. With Jose's food you're invited into his family. Thank you
:57:08. > :57:11.Jose for your delicious food and I hope you enjoy this wine.
:57:12. > :57:32.What do you think? It's not sherry. It is just stunning. It goes so well
:57:33. > :57:38.with all the flavours. One thing, you know, Sandy, it means
:57:39. > :57:47.watermelon. I would rather eat than that watermelon. That's fray grant,
:57:48. > :57:56.light. It is difficult to match. I would be a very satisfied woman with
:57:57. > :57:59.that. And some DJs and sunshine. We're there already.
:58:00. > :58:02.It's time now to call round to The Hairy Biker's kitchen,
:58:03. > :58:12.and they're making their ultimate Welsh Rarebit!
:58:13. > :58:19.Now, afternoon tea is often confused with high tea, but they are in fact
:58:20. > :58:23.quite different beasts. Afternoon tea is also known as low tea and
:58:24. > :58:28.this would be served by the upper classes at around 4pm, high tea on
:58:29. > :58:33.the other hand is a working class meal served later in the day and at
:58:34. > :58:37.a dinner table. The names derive from the height of the table on
:58:38. > :58:44.which the tea is served. So next up in our Best of British Kitchen,
:58:45. > :58:49.we're cooking a high tea treat, the Welsh rarebit. Cheese on toast by
:58:50. > :58:56.any other name. It is more than just cheese on toast!
:58:57. > :58:59.Welsh rarebit. There is one fundamental agreedant. It's toast.
:59:00. > :59:07.But it is not just putting the cheese on. A real Welsh rabbit or
:59:08. > :59:12.rarebit. You need like a really thick cheese sauce, that contains
:59:13. > :59:17.beer, English mustard and Worcester sauce. It's special and it's worth
:59:18. > :59:25.it. So don't just turn off thinking if they think I'm going to pay good
:59:26. > :59:29.money and watch two daft beggars make cheese on toast, give us a
:59:30. > :59:33.chance. Bear with us. Bear with us. You're going to love t right. We
:59:34. > :59:40.start off with a pan. Pan. And then into that pan... A pan. I'm going to
:59:41. > :59:43.line the tray with foil because you have to make the toast under a
:59:44. > :59:48.grill. It bubbles. You know if you put your sauce in a toaster, it
:59:49. > :59:58.wouldn't work, would it? It would be messy, wouldn't it, really? Now, not
:59:59. > :00:07.a kangaroo for a Michelle roux, a mixture of flour that acts as a
:00:08. > :00:13.thickener. Just drizzle the milk in. Other liquid component is beer.
:00:14. > :00:21.Heavy beer! We have used 100 millilitres of
:00:22. > :00:27.each. Would you mind passing me a whisk? You haven't gone into lumps,
:00:28. > :00:34.have you? You naughty boy. You can't help it. Cut four thick slice of
:00:35. > :00:41.wholemeal bread and grate 150 grams of Cheddar cheese.
:00:42. > :00:59.Good old cheddar. Who ya gonna call... Ghost Busters
:01:00. > :01:05.Extoplasm! Now, the poor people in Wales, poorer than those in English,
:01:06. > :01:11.had to survive on cheese, so the cheese became known as Welsh rabbit.
:01:12. > :01:19.It is a bit condescending, really. Now, you are looking at the cheese,
:01:20. > :01:26.thinking "blinking heck, he's not using all that cheese?" I am! It's
:01:27. > :01:30.enough for four cheese slices. You've worked hard, be kind to
:01:31. > :01:35.yourself. Prepare a baking tray with tinned
:01:36. > :01:38.foil to keep it clean from the melted cheese. Then arrange the
:01:39. > :01:47.bread on to the tray. A lovely job. Time to start building
:01:48. > :01:51.up the flavours. We have mustard, Worcestershire sauce, and cayenne
:01:52. > :01:57.pepper. One teaspoon of English or Welsh mustard but something on the
:01:58. > :02:03.hot side. A pinch of cayenne pepper or chilli
:02:04. > :02:10.powder. This is optional. I think a nice pinch. It's got a
:02:11. > :02:23.lovely red colour. And four teaspoons of Worcestershire sauce.
:02:24. > :02:32.One, two, three, four! One egg yolk. Stir that in.
:02:33. > :02:39.To make toast, you cut slices off a loaf. You put it under the grill,
:02:40. > :02:44.when it's golden, you turn it over, when both sides are golden, you've
:02:45. > :02:54.got toast! Have you got that? You have, good! So, what I'm going to
:02:55. > :02:58.do, I'm going to go outside and give it a whaft, it might thicken up a
:02:59. > :03:10.bit. It's cold out! . Lovely job.
:03:11. > :03:22.Are you chilling? Dude, listen, look at that, man.
:03:23. > :03:29.It's like Caramac! It is, isn't it. And that's what you're looking for.
:03:30. > :03:34.So take a ladleful and divide it between your toast. And be generous
:03:35. > :03:48.with this. Unctuous! -- Unctious! Now, we are
:03:49. > :03:56.going to give you a Hairy Biker's top tip. So you bread it but
:03:57. > :04:05.properly, right to the edges so the edges of the toast don't burn.
:04:06. > :04:12.My mother, said when I was putting the butter on that I'd never make a
:04:13. > :04:20.window cleaner! Man! Pop that under the grill for three minutes and it
:04:21. > :04:33.will be bubbling like a hot wok! And under the grill... -- it's good to
:04:34. > :04:43.touch the green, green grass of home... Oh, what! Look at you, you
:04:44. > :04:49.lovely cheese on toast! That's not cheese on toast, that's a Welsh
:04:50. > :04:58.rarebit! Oh, man. One, two... Shall we cut it
:04:59. > :05:04.diagonally? You know, posh like? Aye! That's proper Welsh rarebit.
:05:05. > :05:10.Beautiful. It really is very good.
:05:11. > :05:16.Oh, look at those beauties! Thank you Wales! And you don't have to
:05:17. > :05:18.stick to cheddar, the topping can be made from any other hard mature
:05:19. > :05:26.cheese. That looks so good. Thanks Si Dave, and there's
:05:27. > :05:29.more from him next week. Now - Let's speak to
:05:30. > :05:37.some of you at home. Cliff, what's your question? I have
:05:38. > :05:44.a haggis. I would like to know how to cook it and what to go with it.
:05:45. > :05:50.Haggis? I'll take that one. We have done a Derek with haggis and
:05:51. > :05:58.venison. We take it out of its skin. Chop it down and just fry it so it
:05:59. > :06:02.is quite Crystal Palacy and mix it with stock, veal stock, and it's
:06:03. > :06:07.almost like the texture of Bolognese. So it is a saucy
:06:08. > :06:15.consistency, so it is really rich. Lots of flavour from the haggis. It
:06:16. > :06:19.is almost like a haggis Bolognese. Who would have thought! But you are
:06:20. > :06:24.making it sound good. Heaven or hell, cliff? Oh, it's got
:06:25. > :06:31.to be heaven. Off to a good start. You have some
:06:32. > :06:38.tweets there? I have one from Brad. He's looking for a good side to go
:06:39. > :06:47.with lamb chops. Lamb chops. Now, Jersey Royals are coming into
:06:48. > :06:52.season. Boil them, then drain and saute with garlic, rosemary, and
:06:53. > :06:56.black olives, salt and pepper. You can use some anchovies, and the
:06:57. > :07:07.sauce will be fantastic. And wild garlic is coming into
:07:08. > :07:13.season. Perfecto! And this is from Daz. A whole mackerel. A different
:07:14. > :07:21.way to frying it, please. I'll take that one.
:07:22. > :07:29.I'll take that. I would tartar it raw. Raw with lime juice. Gherkins
:07:30. > :07:35.in there. Creme fraiche, a bit of sourdough toast.
:07:36. > :07:42.That is good. For me, take the whole mackerel, slash it with a knife.
:07:43. > :07:46.Both sides, smother it with Dijon mustard. Put it under the grill.
:07:47. > :07:54.Simple and delicious. I'm doing that! Phil, what is your
:07:55. > :08:00.question? My mother, Maddie keeps buying me tins of chickpeas. I need
:08:01. > :08:07.inspiration, please! Chickpeas! I can do this the Spanish way. Drain
:08:08. > :08:14.them well and separate it. Use chorizo. Slice it, taking out the
:08:15. > :08:20.fat from the sausage. Then put the chickpeas there. If you want some
:08:21. > :08:25.wine, reduce it, salt and pepper and parsley on top, then some fresh
:08:26. > :08:32.olive oil. I promise you it is stunning.
:08:33. > :08:36.That does sound good! Nice. Phillip, heaven or hell? Heaven,
:08:37. > :08:43.please. You're on a roll! Matt from Exeter,
:08:44. > :08:48.what would you like to ask? I have been given a couple of kilos of
:08:49. > :08:54.mussels by a friend. I have no idea where to start with them. In the
:08:55. > :09:07.past I tried putting them in the microwaive! Mussels is that for me?
:09:08. > :09:16.I can do the mussels. Put them in a big pan with wine, some herbs and
:09:17. > :09:21.just let them open. Then do a wine, vinegar and add lots of vegetables.
:09:22. > :09:28.Reduce it and take the mussels from the shells and add them to the
:09:29. > :09:33.vegetables on top it will last a minimum of five days and with a beer
:09:34. > :09:39.or a glass of Cava. It will be great.
:09:40. > :09:45.Better than cooking in the microwave.
:09:46. > :09:51.Heaven or hell? Heaven! Oh. I love you all! I think they love
:09:52. > :09:54.It's time for the omelette challenge.
:09:55. > :09:57.Jose you're on 19.76 and Luke this is your first time,
:09:58. > :10:07.Have you been practicing, Luke? I won't lie to you, I have been
:10:08. > :10:12.I won't lie to you, I have been practicing.
:10:13. > :10:15.You both know the rules - You must use 3 eggs but feel free
:10:16. > :10:17.to use anything else from the ingredients
:10:18. > :10:19.in front of you to make them as tasty as possible.
:10:20. > :10:22.The clocks stop when your omelette hits the plates.
:10:23. > :10:24.Let's put the clocks on the screen for everyone at home please.
:10:25. > :10:40.I think Jose likes the butter. We love the butter.
:10:41. > :10:43.Me too! Make sure they're cooked guys, please. Of course, my friend!
:10:44. > :11:06.Is Here we go. That is a beautiful omelette! The
:11:07. > :11:12.two and eight of that cooker! I think there are more eggs in the
:11:13. > :11:17.pan! It stuck! Don't blame the pan, please! Let's go here. This looks
:11:18. > :11:29.odd. You have to try it. In the middle it is nice and juicy.
:11:30. > :11:37.Well, this is very juicy. In Spain we call it tortilla Francais! I'm
:11:38. > :11:42.not sure about the presentation, Luke.
:11:43. > :11:47.I don't know either but it issedible.
:11:48. > :11:54.It certainly is. Hang on, I'm having more of this. Do you think you're on
:11:55. > :12:00.the board? I hope so. You are the destiny of that, chef.
:12:01. > :12:04.You are on the board. 30.8. It puts you down here but you're on the
:12:05. > :12:07.board. Jose, did you beat your time? No.
:12:08. > :12:13.Absolutely no chance, you're going in the bin. That is not an omelette!
:12:14. > :12:28.And in honour of Diane... MUSIC:
:12:29. > :12:32.So will Diane get her food heaven, scallops or her food hell, oysters!
:12:33. > :12:36.We'll find out which one it will be after Tom Kerridge makes a school
:12:37. > :12:56.dinner classic - Pineapple upside down cake!
:12:57. > :12:59.My absolute favourite old school pud has to be pineapple upside down
:13:00. > :13:01.cake Back in the day, you could always find a slice
:13:02. > :13:04.at school, but nowadays, it's no longer on the menu,
:13:05. > :13:07.Back in the day, you could always find a slice
:13:08. > :13:10.at school, but nowadays, it's no longer on the menu,
:13:11. > :13:13.so I've come to my old school to put my best ever version to the test,
:13:14. > :13:16.and try and persuade the pupils and the dinner ladies that this
:13:17. > :13:18.retro classic should go back on the menu.
:13:19. > :13:21.It's the first time ever I think I've walked through school gates
:13:22. > :13:27.This is so different to the school that I remember.
:13:28. > :13:29.It's amazing what 26 years does, doesn't it?
:13:30. > :13:31.And it's not just the building that's had a face-lift.
:13:32. > :13:34.In my day, school dinners meant Spam fritters and packet custard,
:13:35. > :13:36.not the kind of grub worth sticking around for, but, happily,
:13:37. > :13:40.catering manager Tracey and her team have put a stop to all of that now
:13:41. > :13:42.and they're dishing up the kind of home-cooked food that
:13:43. > :13:44.I could only dream of back then Knock, knock.
:13:45. > :13:55.I've got to be honest with you, it's very different
:13:56. > :13:58.to the last time I was here, which was a long time ago.
:13:59. > :14:01.I'd quite often go home at lunchtime and then probably not bother...
:14:02. > :14:06.Yeah, we try to lock them in here so we don't let them out.
:14:07. > :14:10.What sort of things have you got on the menu today?
:14:11. > :14:12.It's a roast day - so...roast beef, Yorkshire puddings.
:14:13. > :14:14.Wow, look at them bad boys, proper Yorkies.
:14:15. > :14:19.We wouldn't serve anything here we wouldn't give
:14:20. > :14:24.'It's great to see the food here has improved since I was a lad,
:14:25. > :14:27.'but what will the kids today make of my pineapple upside down cake?
:14:28. > :14:30.'Tracey's going to help me make it 'and the first
:14:31. > :14:33.'None of that tinned stuff.' Pull one of the leaves...
:14:34. > :14:38.'And it makes all the difference to this recipe 'and doesn't take
:14:39. > :14:41.long to prepare.' We'll probably get between eight and ten slices
:14:42. > :14:48.It's one of your five a day, isn't it?
:14:49. > :14:51.'These just need to be cored and trimmed up
:14:52. > :14:54.'then poached in a spicy, sugary syrup, 'flavoured
:14:55. > :14:57.with cinnamon, vanilla, bay leaves and star anise.' Look,
:14:58. > :15:02.You can tell you're at home, they smell lush.
:15:03. > :15:07.'And while they poach, I'm onto my cake's sticky
:15:08. > :15:10.toffee-like topping 'of butter, dark brown sugar, 'chopped dates,
:15:11. > :15:12.and my special ingredient - cracked black pepper.' This goes
:15:13. > :15:22.The balance of that spice with sweetness is really nice.
:15:23. > :15:24.So I'm going to put a few teaspoons...
:15:25. > :15:38.Don't worry, it'll be all right, I promise you.
:15:39. > :15:40.Topping made, it's time to move onto the cake batter,
:15:41. > :15:43.and there's no surprises here - just the usual butter,
:15:44. > :15:46.sugar, flour and eggs, 'added little by little to stop it
:15:47. > :15:59.With baking powder for lift and vanilla seeds for flavour.
:16:00. > :16:01.Then it's time for the fun bit - construction!
:16:02. > :16:06.If you'd cut that chunky one a little bit smaller,
:16:07. > :16:21.I couldn't have done that if I'd tried.
:16:22. > :16:24.Then it's on with the black pepper and date topping.
:16:25. > :16:27.Just make sure it all gets into the little gaps.
:16:28. > :16:33.Then whack it in the oven to bake.
:16:34. > :16:37.45 minutes - pineapple upside down cake.
:16:38. > :16:40.Which gives me time to help Tracey and her team with the lunchtime
:16:41. > :16:44.This is properly done home-made carrot cake.
:16:45. > :16:48.If we'd had food like this on the school menu back
:16:49. > :16:56.in the 1980s, I might have stuck around, 'although I'm not sure it's
:16:57. > :17:02.Looking at these cakes here, I think my pineapple
:17:03. > :17:05.upside down cak might have a little bit of competition!
:17:06. > :17:22.But these girls don't feed anything to the kids
:17:23. > :17:25.they wouldn't serve at home, so what will they make
:17:26. > :17:30.A bit of sauce - you've got to have a bit of sauce.
:17:31. > :17:38.Just a small undertone of it - it's lovely.
:17:39. > :17:41.Yeah, a little bit spicy, it just adds to all the flavours.
:17:42. > :17:45.But it's the kids that matter most here, 'and, as they say,
:17:46. > :18:03.I didn't tell them there's pepper in it.
:18:04. > :18:18.If you don't like it, you can be honest.
:18:19. > :18:40.Thumbs up there, teachers loving it over there.
:18:41. > :18:46.I think you were on to a winner there!
:18:47. > :18:49.Right, time to find out whether Diane is getting her food
:18:50. > :18:57.For food heaven, yes, I'll sweat chopped shallot, garlic,
:18:58. > :18:59.chilli in a little olive oil, then add fregola, stock and wine.
:19:00. > :19:03.Then I'll pan sear the scallops, in oil and butter, and serve them
:19:04. > :19:06.in their shells with some deep fried kale.
:19:07. > :19:13.I'll chuck the oysters and dip in panko and coconut crumb and pan
:19:14. > :19:21.I'll then blitz beetroot with mustard, egg yolk
:19:22. > :19:30.and balsamic vinegar, to make a oysters.
:19:31. > :19:33.We know the callers went heaven but what do you think
:19:34. > :19:50.It is unanimous. Heaven, it is! OK! My daughter would have voted hell
:19:51. > :19:57.though. I'll just let you know. That's the love in the house.
:19:58. > :20:02.Going for heaven. We would have done our best with the oysters. I'm sure
:20:03. > :20:10.you would. I'm sure you would have enjoyed them. It is scallops and
:20:11. > :20:15.fregola. It is like a pasta. Have you had fregola before? I have had
:20:16. > :20:31.it before in a restaurant. I'm not sure what I thought of it! I'm not a
:20:32. > :20:35.big rissoto fan. A little bit of garlic and chilli. I love chilli. I
:20:36. > :20:41.love chilli. It goes with everything. So any more EastEnders
:20:42. > :20:47.gossip that you are aaide load to give us? I get into a spot of lother
:20:48. > :20:52.with this new kid on the block. He's a bit of an upstart. His name is
:20:53. > :21:00.Keegan. He is a wonderful actor. Bless him. He is the most young man,
:21:01. > :21:05.but I can switch on nasty like that, it is amazing. So he's giving Denise
:21:06. > :21:11.a very hard time. He calls me an old bag, an old hag. He is really
:21:12. > :21:17.horrible to me. Really? And things get nasty next week with this kid,
:21:18. > :21:23.but also I've got the big decision to make about signing away my baby
:21:24. > :21:27.to be adopted which is quite a harrowing time. I found it very
:21:28. > :21:32.difficult myself like when there really was a baby there and the
:21:33. > :21:35.gorgeous little baby was there and when that actually was happening, I
:21:36. > :21:39.found that very difficult. And then you found out as well your mum
:21:40. > :21:45.wasn't your mum? Yes, my mother wasn't me mother. My sister wasn't
:21:46. > :21:49.me sister. "I'm not your mother." Oh thank god!
:21:50. > :21:56.LAUGHTER Nothing changes on the Square. I
:21:57. > :22:00.don't think the audience liked the fact that Kim and Denise weren't
:22:01. > :22:06.sisters. They only met my mother. But the thing about Kim and Denise
:22:07. > :22:11.as sisters it means a lot to our audience. We forget how much that
:22:12. > :22:14.means to them those relationships. Any of the siblings suddenly not
:22:15. > :22:21.being siblings would throw people a bit. For the viewers, it's real. It
:22:22. > :22:28.is real. They take it very ceseriously. Thank god they do
:22:29. > :22:35.otherwise we wouldn't be doing our job. The fregola and we toast it off
:22:36. > :22:39.in butter and add white wine. A beautiful colour. And that's
:22:40. > :22:45.simmering away and we're going to add fish stock. Luke has expertly
:22:46. > :22:51.opened up the beautiful scallops. Do you like scallops? Do you ever eat
:22:52. > :22:55.them raw? You see, we were saying earlier in sushi, with sushi, I may
:22:56. > :23:04.have done, when you get a little tray of sushi. I probably have done.
:23:05. > :23:13.When they are super fresh, there is no problem. I like raw food. The
:23:14. > :23:21.deep fried kale over there. Those look lovely. And someone new joining
:23:22. > :23:27.EastEnders soon? Is there? Are we not allowed to say? I'm not being
:23:28. > :23:36.cagey. We know more than you. Someone from Blue. Lee Ryan from
:23:37. > :23:41.Blue? Has that got out. I thought we had to keep quiet about it. Well,
:23:42. > :23:45.yes. Apparently... LAUGHTER
:23:46. > :23:49.That's got to be excited. Lee from Blue is joining EastEnders. You
:23:50. > :23:56.heard it here first. I bumped into him in the corridor, he was coming
:23:57. > :24:01.out of the toilet. I went, "Oh hello." He's joining us. I don't
:24:02. > :24:05.know for how long. I didn't integrate him about it! It was as
:24:06. > :24:14.much as a surprise to me and the viewers right now. You don't need
:24:15. > :24:18.any Spanish chefs in the show? I think we do every day, yeah. I will
:24:19. > :24:24.promise I will cook for you. There should be a live broadcast with you
:24:25. > :24:30.cooking every day. We would be so much happier. That's the food like
:24:31. > :24:39.on the set? When we are eating in the show, our props guys really do
:24:40. > :24:48.their best, they really do. They try their best with their microwaves and
:24:49. > :24:51.you know... Microwave? Yes. You know who hates microwaves Rudolph Walker
:24:52. > :24:56.who plays my dad, Patrick. Everything has to be fresh, healthy,
:24:57. > :25:02.pure. Food on set is quite nice. I have been on a few sets. Well, what
:25:03. > :25:07.we have in our canteen, yeah. I don't want to insult anyone! No, of
:25:08. > :25:12.course not. But the stuff that you see is eaten in the show is knocked
:25:13. > :25:15.up by our props guys, Ron! LAUGHTER
:25:16. > :25:21.Ron and Dave. So you're not going to get this kind
:25:22. > :25:26.of fayre. There is no oysters. Ron don't know how to do them!
:25:27. > :25:31.Do you Ron? You're right in character there.
:25:32. > :25:39.I've added butter to make it all tasty. I've kept the row. I have
:25:40. > :25:46.avoided it I have to say but only because it is that left over
:25:47. > :25:52.childishness I've got. A bit squeamish? But coming from Michel, I
:25:53. > :26:01.will eat. We tend to dry them. We salt them and dry them and make a
:26:02. > :26:06.powder. You can season rissotos and things. And from finishing sauces
:26:07. > :26:11.and things like that. Oh, I didn't know that. Wonderful. You
:26:12. > :26:18.occasionally do some live shows. Yes. What's that like? Oh, it is
:26:19. > :26:23.always nerve-wracking, but really exciting. We only have done it for
:26:24. > :26:30.events like, you know, anniversaries and so on. But because it involves,
:26:31. > :26:34.we're all in the same boat. We're all involved in it, but it is a
:26:35. > :26:38.completely different sort of situation than to what we've got
:26:39. > :26:45.going on here. We rehearse it, rehearse it, rehearse it, endlessly.
:26:46. > :26:49.Well, so do we... Is it as nerve-wracking as this? A couple of
:26:50. > :26:53.months in advance to get it up to scratch. Things are moving. I mean
:26:54. > :26:56.different locations and different sets and so everything has got to
:26:57. > :27:00.snap from everything to everything very, very quickly and smoothly and
:27:01. > :27:06.you're relying on actors to be part of that. Actors, we are not! Well,
:27:07. > :27:13.you know, you're better off not being actors actually. It's done.
:27:14. > :27:18.Fun. We haven't done it since the 30th anniversary. So it's about time
:27:19. > :27:22.you did another one. It was a massive endeavour. There were trucks
:27:23. > :27:26.everywhere. It was like. It was insane, but it was, the adrenalin
:27:27. > :27:31.from everybody and the party afterwards, it was great.
:27:32. > :27:41.Right, I'm going to grab some cutlery. So food heaven, scallops,
:27:42. > :27:46.crispy kale and fregola in there. It does look good, doesn't it? That
:27:47. > :27:59.looks amazing. But there are only three. Right, let's get some wine.
:28:00. > :28:11.The wine is from Sainsbury's. I'm thinking of sharing. I'm being
:28:12. > :28:20.generous. Try the fregola as well. It is really, really nice. Oh...
:28:21. > :28:29.When are you on EastEnders? Mondays, Tuesdays, Thursdays and Friday
:28:30. > :28:36.nights. Lovely. Yes, we are now regular again, sorry.
:28:37. > :28:50.We've been making... That's Saturday Kitchen. Thanks to our great studio
:28:51. > :28:52.chefs. All the recipes are on the website,
:28:53. > :28:53.bbc.co.uk/saturdaykitchen. Next week Angela Hartnett and I'm
:28:54. > :28:56.back in a couple of weeks! But don't forget Best Bites
:28:57. > :28:59.tomorrow morning at 10am