:00:10. > :00:12.Let's kick-start the weekend with a menu of magnificent
:00:13. > :00:31.I'm Matt Tebbutt and this is Saturday Kitchen Live!
:00:32. > :00:35.Live in the studio today one of the most
:00:36. > :00:38.admired chefs in the country and he's just opened
:00:39. > :00:40.a new restaurant, the brilliant Phil Howard.
:00:41. > :00:44.And the award-winning chef that truly embodies the taste of Norfolk!
:00:45. > :00:48.It's the one and only Galton Blackiston!
:00:49. > :00:53.WithThai green emulsion Good morning, guys.
:00:54. > :00:58.How are you? Good. Good.
:00:59. > :01:04.Phil, you are Kooikerhondjing first, what are you doing? I'm cooking a
:01:05. > :01:06.simple, warm salad of sprouting broccoli, morels and duck eggs with
:01:07. > :01:11.cashew milk and almonds. Well, that looks beautiful. Simple
:01:12. > :01:16.and different to what I associate your cooking with? It is simple, a
:01:17. > :01:23.new chapter, a new me. So it is different.
:01:24. > :01:26.Galton, what about you? I'm doing squid ink-battered halibut withThai
:01:27. > :01:32.green emulsion. It looks like a lump of coal! Behave
:01:33. > :01:39.yourself! Inside it is going to taste really good.
:01:40. > :01:44.That is modern for you? Where does he get this from, he thinks I'm not
:01:45. > :01:47.modern. I'm loving the jumpers, by the way.
:01:48. > :01:53.We've got some great foodie films from Rick Stein, The Hairy Bikers,
:01:54. > :01:57.Our special guest today is a TV presenter and Radio DJ.
:01:58. > :01:59.She's currently swapping her microphone for her dancing shoes
:02:00. > :02:01.as she prepares to take part in an 80's danceathon
:02:02. > :02:04.for Comic Relief, and she's here to help me bake
:02:05. > :02:06.for 'The Saturday Kitchen Take The Biscuit Challenge' too,
:02:07. > :02:24.Morning, Sara! Sara Cox, that is formalment danceathon? Yes, dancing
:02:25. > :02:29.for 24 hours. Who is doing that? She must be mad. Oh, my God, it's me.
:02:30. > :02:37.Are you excited? I'm red. Bring it on. I've been training for a couple
:02:38. > :02:43.of months. Going to the Brits. Dancing well. Doing my spray tan.
:02:44. > :02:50.Are you dressing in the '80s style? Yes.
:02:51. > :02:55.I'm going to be dancing, and dressed in style but by the end of the 24
:02:56. > :02:58.hours, I think I will be like, whatever.
:02:59. > :03:04.You are doing costume changes? Yes. It will be brilliant. A lot of fun
:03:05. > :03:08.but it will be hard but lots of fun as it is for Comic Relief.
:03:09. > :03:12.And you're helping me bake biscuits for red nose day too?
:03:13. > :03:23.Yes! That will be fun for me! I grew up listening to you, it feels
:03:24. > :03:24.bizarre I'm now cooking with you on a Saturday morning.
:03:25. > :03:45.. Who would have thought it?! And you love food.
:03:46. > :03:50.So we are also doing heavy and hell. So what is your heaven? That is
:03:51. > :03:58.clams and razor clams. Was it easy to zone in on the hell?
:03:59. > :04:07.Well, it wasn't that easy but I'm I've not got a sweet tooth. Strong
:04:08. > :04:13.flavour, anything with coffee in it. A dessert.
:04:14. > :04:17.Lemon and orange cake. Horrible. It is like you have sprayed kitchen
:04:18. > :04:22.cleaner while eating a Victoria sponge. The whiff of citrus, I don't
:04:23. > :04:25.like it at all. So, it is clams or coffee? Yes.
:04:26. > :04:41.at the end of the show, heaven or your food hell
:04:42. > :04:45.for your food heaven I am going to make you a clam and chorizo bake
:04:46. > :04:48.I'll saute clams with garlic, chilli and wine then add fresh pak choi.
:04:49. > :04:50.I'll grill the razor clams and the chorizo together and then
:04:51. > :04:53.I'll serve everything along with some soft shell crab
:04:54. > :04:55.and finally garnish with fried basil leaves and aubergine tempura.
:04:56. > :04:59.Brit. I always have an aubergine lurking in the bottom of my fridge.
:05:00. > :05:00.I never know what to do with it, so that sounds great. Lovely.
:05:01. > :05:04.But if hell gets the vote, I'll make a coffee flavoured dessert -
:05:05. > :05:06.tiramisu roulade cake First I'll add almonds,
:05:07. > :05:09.coffee essence and ground coffee to some whisked egg whites and sugar
:05:10. > :05:11.and bake until set then sprinkle with marsala.
:05:12. > :05:13.I'll make a filling of mascarpone cream, sugar and then sprinkle
:05:14. > :05:15.the cake with coffee and cocoa powder.
:05:16. > :05:20.I think that is lovely. Can I appeal to the nation.
:05:21. > :05:22.It is retro. These boys like it! My pastel mates!
:05:23. > :05:26.But you'll have to wait until the end of the show to find
:05:27. > :05:30.If you'd like the chance to ask any of us a question today then call:
:05:31. > :05:34.And if we get to speak to you, I'll ask
:05:35. > :05:37.you if Sara should have her food heaven or her food hell.
:05:38. > :05:40.But if you're watching us on catch up then please don't ring
:05:41. > :05:43.You can also get in touch through social media
:05:44. > :05:58.Right, we are doing everything from start to finish right here and live.
:05:59. > :06:04.OK! So, if you can make the dressing. We will blanch the
:06:05. > :06:11.broccoli, thinly slice the mushroom, and dress it with the pickles and
:06:12. > :06:17.the soft boiled duck egg. Make this lovely cashew milk. And tress it in
:06:18. > :06:22.that. And it is using the lovely sprouting broccoli.
:06:23. > :06:26.You have put this on a par to asparagus? Yes. It is pure, it's
:06:27. > :06:33.tender, it's delicious. So if you can whisk up the dressing.
:06:34. > :06:37.A classical vinaigrette. Tanguy and finally slice that on the Mandarin
:06:38. > :06:42.and brush it or drizzle it with the vinaigrette.
:06:43. > :06:46.I will make the cashew nuts, soaked with water but we are going to blend
:06:47. > :06:52.them. And you are making this cashew
:06:53. > :06:56.cream? It is basically like trying to replace mayonnaise or a rich
:06:57. > :07:01.dressing with something that is dairy-free, full of flavour and
:07:02. > :07:05.delicious. I will disappear behind this noise for a second.
:07:06. > :07:13.Go for it. The duck eggs, we are going to soft
:07:14. > :07:18.boil. They are in for five minutes. Somebody on Twitter is asking if you
:07:19. > :07:25.boys are intentionally wearing the Irish flag? To be fair, mine is a St
:07:26. > :07:30.Patrick's day hangover! Is that right? You're a massive fan?
:07:31. > :07:40.Massive. So, Phil, this style of cooking is a
:07:41. > :07:52.big departure from your original expensive, elaborate two-star
:07:53. > :07:59.cooking? Now it is vegan? It is a mainly vegan dish. I spent some time
:08:00. > :08:03.detoxing, and it has given me an insight into food I had not thought
:08:04. > :08:09.about. And the reality is that I like to deliver food that is
:08:10. > :08:13.pleasure. In my opinion, apart from a few superhot sunny day, pleasure
:08:14. > :08:18.is delivered by having richness in the food. It must be there.
:08:19. > :08:28.So that was a big deal for you, a big change? It was a big deal. I
:08:29. > :08:33.cooked with no food, in as much as no sugar, no dairy, no alcohol. Lots
:08:34. > :08:37.of things I had not thought about before.
:08:38. > :08:41.How is it going down? Very well. There are people out there with all
:08:42. > :08:47.sorts of different allegations, it is nice to have things that people
:08:48. > :08:53.are comfortable eating. And the new restaurant, it is on
:08:54. > :08:59.Elston Street? Yes. Is it changing? We are in the
:09:00. > :09:04.business of consistently changing the food.
:09:05. > :09:08.It keeps it fresh. I will trim the stems of the
:09:09. > :09:12.broccoli, they can be on the tough side.
:09:13. > :09:18.How do you sell it? Is it the fresh flavours? It is food that I hope
:09:19. > :09:22.people walk out of the door thinking that was a seriously good meal. But
:09:23. > :09:29.it is less complicated. Less technical. There is more emphasis on
:09:30. > :09:36.the vegetable. We do have beef on the menu but it is covering more of
:09:37. > :09:44.the vegetable, and it is informal. There are no table cloths, no
:09:45. > :09:51.canapes it is very comfortable. We are taking things in their prime
:09:52. > :09:58.in terms of seasonality so that they are at their very best and delicious
:09:59. > :10:03.and presents itself in a way that allows people to indulge in them.
:10:04. > :10:07.That is how I like it. If you want to sit and indulge in the ingredient
:10:08. > :10:13.as it is given the presence on the plate it should have.
:10:14. > :10:18.OK. So we are blanching the brack leap, the duck eggs are boiling.
:10:19. > :10:22.The morels, these are massive. They are beautiful.
:10:23. > :10:28.. These are coming into season. This time of year is great to be
:10:29. > :10:36.cooking it is special. We have been sitting there with
:10:37. > :10:41.celeriac, parsnips, turnips for months and suddenly the mushroom,
:10:42. > :10:46.the morels, the rhubarb appears and it is lovely to indulge. It is one
:10:47. > :10:51.of the months that gets exciting after January and February.
:10:52. > :10:55.It does get a little tired after a while.
:10:56. > :10:59.And you see that, to me, I can feel it.
:11:00. > :11:02.Clearly the vegetables are doing it for you.
:11:03. > :11:06.If you'd like to ask a question then give us a ring now on:
:11:07. > :11:12.Calls are charged at your standard network rate.
:11:13. > :11:20.I'm trying not to burn the pans. I reckon that these have had five
:11:21. > :11:26.minutes. Four minutes on the eggs. Are you OK
:11:27. > :11:33.with that? Yeah. OK maybe a little longer.
:11:34. > :11:38.Do you expect people coming to the restaurant expecting Square style
:11:39. > :11:42.food? There is some of that. It was about serving food that gives great
:11:43. > :11:56.pleasure and there is still a lot of that. But it is not as luxurious and
:11:57. > :12:02.as decadent. But I think the truth is that it is
:12:03. > :12:06.about variety. At the very end of The Square, with the last few years,
:12:07. > :12:11.with the preference of what people eat, the reality in the kitchen, on
:12:12. > :12:15.a busy Saturday night it was about dealing with the demands of your
:12:16. > :12:21.guests. Which is fine. People have the right if they don't want gluten,
:12:22. > :12:31.carbohydrates or salt. But that is hard work. So Elliston sump Street
:12:32. > :12:39.is about offering the different choicesed and the reality is that I
:12:40. > :12:46.am happily cooking and it has made a difference.
:12:47. > :12:53.So, the morels? They must be cooked slowly. You have to coax the flavour
:12:54. > :12:57.out by sauteing them in the little bit of butter and garlic.
:12:58. > :13:07.So, these can be notoriously gritty? They can be. You have to wash them.
:13:08. > :13:14.Aing? Egg, be kind to us. Do you need the mushroom sliced?
:13:15. > :13:20.Yes, nice and thinly. And the morel is about the seasonal fresh mushroom
:13:21. > :13:26.with bundles of flavour. That is a cultivated mushroom, it has no
:13:27. > :13:31.flavour but that's not the point, it will absorb the vinaigrette and
:13:32. > :13:35.bring acidity to the dish in this amazing texture.
:13:36. > :13:39.The only thing we had to do was to give a few of those a little bit of
:13:40. > :13:45.time to sit. But they are firm. They will not
:13:46. > :13:50.fall apart. But they are slippery. It is the most fantastic texture.
:13:51. > :13:56.So lay them out and drizzle them with vinaigrette? Yes.
:13:57. > :14:00.Is it important to let them sit? Yes, for ten minutes is fine. They
:14:01. > :14:05.are carrying the flavour of the vinaigrette. This is mellow. There
:14:06. > :14:09.is no acidity in there. This is also very mellow. So somewhere you need
:14:10. > :14:13.something that just has to lift the dish.
:14:14. > :14:21.Right, let's get it on. So, this is a proper, realtime dish?
:14:22. > :14:30.And this is a new thing? Before it was more elaborate cooking at the
:14:31. > :14:34.old restaurant? Yes. But I do enjoy simpler food.
:14:35. > :14:40.So, these need to go... I'm surprised that a guy of your calibre
:14:41. > :14:45.using this sort of cultivated mushroom? Well, the thing is that
:14:46. > :14:52.they are playing a role. I can't explain why but that doesn't work
:14:53. > :14:54.with that. This is the mushroom... This is absolutely... Look at that,
:14:55. > :15:00.that's magic. Beautiful.
:15:01. > :15:05.So these are very expensive but well worth it? Yes, they are, absolutely
:15:06. > :15:10.worth the investment. There is the egg and the dressing. That is
:15:11. > :15:18.effectively nuts and water. It looks like it has tonnes of oil. But it is
:15:19. > :15:22.bringing a richness to the dish without any dairy. And it is an
:15:23. > :15:26.appropriate flavour. And smooth.
:15:27. > :15:35.. It is very special. With the amount of nuts that were in
:15:36. > :15:40.it, it more than what you buy in a supermarket? Yes but that goes a
:15:41. > :15:44.long way. Here for texture a few more nuts.
:15:45. > :15:45.What is that? That is warm salad of sprouting broccoli, morels and duck
:15:46. > :16:03.eggs with cashew milk and almonds. Beautiful. First this, Sara Cox. A
:16:04. > :16:21.litre of almond milk will have an average two or almonds in it. Try
:16:22. > :16:33.that. Amazing. Talking. I am going to. Can you pop in to Radio 2 on
:16:34. > :16:40.Monday and with this up? People on Twitter say those mushrooms looked
:16:41. > :16:44.like hedgehogs. Can't deny that. If you need the right things, it is
:16:45. > :16:52.amazing how much they do give you the energy. I crave sugar. You have
:16:53. > :16:53.a handful of nuts and dried apricots when you're tired, it does the
:16:54. > :16:55.trick. Well, Phil's sublime salad needs
:16:56. > :16:57.a wine to go with it, so we sent Sam Caporn to Wakefield
:16:58. > :17:00.to make her choices, but not before she had a look around
:17:01. > :17:14.the local sculpture park! Before we head into Wakefield for
:17:15. > :17:20.this week's wines, I have, go to the nearby sculpture Park. Let's take a
:17:21. > :17:43.look around. -- I have come to the nearby sculpture Park.
:17:44. > :17:54.Wow! This is a salad that looks and tastes exquisite. It is deceptively
:17:55. > :18:01.complex with mushrooms, eggs and nuts. A wind that can more than cold
:18:02. > :18:08.is this one. -- or wine. I felt the salad was crying out for some phase.
:18:09. > :18:13.Taste the Difference vintage Cava is just the difference. Sparkling wine
:18:14. > :18:23.tends to be produced in a tank like per cycle, so you get fresh notes
:18:24. > :18:29.like apricots or peach. Or it is produced in a bottle. These create
:18:30. > :18:34.more complex savoury characters. This vintage Cava is made in that
:18:35. > :18:38.traditional method, the same way as champagne. This backed -- it is
:18:39. > :18:46.backed with the notes that goes so well with this dish. You get a
:18:47. > :18:54.savoury Marussia note from the great and the firmament. That goes well
:18:55. > :18:57.with those mushrooms. It marries with the crunchy broccoli and also
:18:58. > :19:01.cuts through those delicious creamy eggs are leaving the palate panting
:19:02. > :19:13.for more. I hope you find this pairing as joyful as I did. Cheers!
:19:14. > :19:19.Crisp, acidic, refreshing. What do you think? Yes, I am a nondrinker.
:19:20. > :19:26.But I can smell it. It needs something crisp and clean. It is
:19:27. > :19:32.mellow, it is luxurious and is -- in its own vegetable kind of way. Not
:19:33. > :19:39.tasted it. I have had a quick sniff. Should I have a tiny little taste?
:19:40. > :19:45.Of course. How was the dish? It was gorgeous. I didn't know when I
:19:46. > :19:52.should have stopped wolfing down! I have to get ready for Monday. I just
:19:53. > :19:55.have to keep eating. I have to say, I was surprised when the sparkling
:19:56. > :19:58.came on. It's very clean, it's very crisp and it does work with it.
:19:59. > :20:01.Would I choose it? I don't know. Galton, you're cooking for us
:20:02. > :20:05.shortly, what are you doing? Galton, you're cooking for us
:20:06. > :20:06.I am going to make squid-ink-battered halibut,
:20:07. > :20:09.Thai green emulsion. And there's still
:20:10. > :20:13.time for you at home to ask us a question,
:20:14. > :20:16.just call: Or you can tweet us a question
:20:17. > :20:22.using the hashtag #saturdaykitchen. Time now to join Rick Stein's
:20:23. > :20:25.on his Far East adventure! He's heading to Phuket and samples
:20:26. > :20:47.the traditional Tom Yung soup I caught the train to go further
:20:48. > :20:50.south, heading for a Phuket. The all-too-familiar holiday destination
:20:51. > :20:55.for so many people. The train goes past mile upon mile of green paddies
:20:56. > :21:00.dotted with sugar palms, and the landscape is much more lush than it
:21:01. > :21:07.was after leading -- leaving Bangkok. This is my stop. I spent
:21:08. > :21:11.the night on that train and I was woken up by the porters serving tea
:21:12. > :21:23.sweetened with condensed milk. Very comforting. I was met by my new
:21:24. > :21:28.interpreter. Good morning. Did you have something to eat? I only had
:21:29. > :21:36.some tea. We can have some local food. Chicken rice. That sounds
:21:37. > :21:51.good. I am very hungry. That would be great.
:21:52. > :21:54.Can we have some chicken rice? I'm always interested in breakfast
:21:55. > :21:58.around the world because it varies so much from country to country,
:21:59. > :22:02.culture to culture. After all, they say it is the most important meal of
:22:03. > :22:12.the day. This chick and has been simmered in a light broth. This
:22:13. > :22:19.chicken rice is wonderful. I woke up in the middle of the night on the
:22:20. > :22:26.train and thought, I probably had a bit too much to drink. I had intense
:22:27. > :22:31.heat in my stomach. I thought, do they eat chilly all the time? Total
:22:32. > :22:37.has just said for breakfast they don't like anything too hot. This is
:22:38. > :22:49.just perfect for 8-ender stomach. Do you ever have bred or toast for
:22:50. > :22:59.breakfast? No. Noodles maybe. Usually people eat lunch or dinner.
:23:00. > :23:04.This is very popular. Not too much chilly.
:23:05. > :23:14.I mention Thailand's most famous dish, the hot soup. Total took me to
:23:15. > :23:20.see how it was really made. First we gathered oyster mushrooms. I'm very
:23:21. > :23:25.accident prone. I'm always banging my head. They said to come and see
:23:26. > :23:34.the mushrooms. But I had to go down this long dark bit. I didn't see the
:23:35. > :23:39.beam. Thai people are quite small. Oh dear! I was really suffering from
:23:40. > :23:50.lack of sleep. That is what caused it. I was up all night on the
:23:51. > :23:54.rickety old train. What a chump. So they started by preparing mushrooms
:23:55. > :23:59.and making coconut milk by adding water to freshly grated coconut and
:24:00. > :24:02.squeezing it. This soup is notoriously hard. And I'm a little
:24:03. > :24:11.bit concerned about the number of chilly is going in. About 25. That
:24:12. > :24:23.has grown to be terribly hard. For Thai people it is simple. Next they
:24:24. > :24:31.chop, lemongrass, and quite a few lines. This gets put into a stock
:24:32. > :24:38.made with water and coconut milk. She is just putting some sugar in.
:24:39. > :24:53.I'm fascinated by this. You can read the recipes. I still can't get its!
:24:54. > :25:04.Now for some salt. Chopped spring onions, coriander leaves and all
:25:05. > :25:11.those chillis. By the way, it means to boil. The thing that really is
:25:12. > :25:18.impressing me is how much of everything is in there. 25 chillis
:25:19. > :25:23.for a start. Probably a kilogram of prawns. This is probably 45 or six
:25:24. > :25:33.people. Loads of tomatoes, mushrooms, lines, coriander. You get
:25:34. > :25:42.these recipes back in the UK and they say, one lime, four ounces. 100
:25:43. > :25:47.grams of mushrooms. This is just bang, bang, bang. When you tasted,
:25:48. > :25:53.it has got such a great deep flavour. What you saw going in a few
:25:54. > :25:58.moments ago was a roasted chilli paste and not for the faint-hearted.
:25:59. > :26:08.It gives the dish three things. It's heat, depth of colour and flavour.
:26:09. > :26:14.The ladies add tomatoes, coriander, spring onions and lime juice. A
:26:15. > :26:19.quick taste determines the need for some more fish sauce. I am now
:26:20. > :26:26.beginning to understand why it is so highly regarded as an icon of Thai
:26:27. > :26:31.cuisine. To give the soup an extra touch of luxury, the first pressing
:26:32. > :26:34.of the coconut milk is added. I couldn't have hoped to taste this
:26:35. > :26:41.Soudani were better than with this family of farmers, when growing most
:26:42. > :26:53.of the essential ingredients plays a large part in their livelihoods. It
:26:54. > :27:00.is really good. Absolutely. Very good. Very good. It has enormous
:27:01. > :27:06.depth of flavour. It is fantastically sour, fantastically
:27:07. > :27:12.hot. But very impressed at tasting stuff all the time like that. Always
:27:13. > :27:16.telling my chef, use your taste. Lots of chefs never taste things.
:27:17. > :27:18.They are tasting things all the time to make sure the seasoning is right.
:27:19. > :27:22.Beautiful soup. And there's more food inspiration
:27:23. > :27:26.from him in Thailand next week. Time now for the 'Saturday Kitchen
:27:27. > :27:29.Take the Biscuit Challenge' We're encouraging you to get
:27:30. > :27:34.involved by organising a bake sale. Sara's here to tell us about it
:27:35. > :27:48.while we show you another We have had peanut butter cookies,
:27:49. > :27:54.chocolate chip cookies. Today we are doing and are ready biscuits. It has
:27:55. > :28:02.booze in it, has it? I love a handful of almonds. I'm not big on
:28:03. > :28:07.them being put into biscuits. I am trying to politely say, no, I don't
:28:08. > :28:15.like these! These are the nice soft ones. They are not the ones that
:28:16. > :28:26.break your teeth. No. I like them. Do you like them? Love them! You are
:28:27. > :28:35.on your own. We need to separate the eggs. You just need the whites.
:28:36. > :28:40.Leave the yolks aside. How else can people get involved in fundraising?
:28:41. > :28:45.It is all about Monday. It is all about Monday. I would love people's
:28:46. > :28:52.support. I will be awkwardly dancing for a 24-hour is. It is 9:30am on
:28:53. > :28:57.Monday. It will kick off on BBC Radio 12. If you put on the telly
:28:58. > :29:03.and any BBC TV channel and press your Red Button, we will magically
:29:04. > :29:07.appear. Whenever we press play on a record, all 1980s, the video for
:29:08. > :29:13.that song will appear magically on the Red Button and I will be in a
:29:14. > :29:19.little box in the corner of the screen dancing away. For 24-hours. I
:29:20. > :29:30.don't think you can have enough 80s music. There is a lot to choose from
:29:31. > :29:34.in the world of 80s music. Gosh! We thought it would be quite a nice
:29:35. > :29:42.theme for me to be dancing to. There are a lot of good genres I can get
:29:43. > :29:50.involved with. Not this! That is almond essence. Put a slug of that
:29:51. > :29:57.in. That is strong. There is no booze in this. I have got lots of
:29:58. > :30:04.80s pop stars coming in to sing for me. Some stars West End shows. You
:30:05. > :30:11.have got 80s stars? Will have you got? Have you got Carol Decker? We
:30:12. > :30:15.have got Marc Almond. We have a theme developing! Carol Decker will
:30:16. > :30:17.pop in as well. Loads of surprise guests. Spandau Ballet may pop in.
:30:18. > :30:35.Clare Grogan. Am I pulsing? You need to.
:30:36. > :30:46.Right, there you go. Right, Clare Grogan?! Yeah. I loved
:30:47. > :30:50.that one. I could be happy. Basically, I love to dance. This is
:30:51. > :30:57.what it's going to be like! There's going to be lots of this You see I
:30:58. > :31:05.just have to get used to it, it is slightly awkward. I hate dancing!
:31:06. > :31:11.Oh, give over! Give it a go. It is great.
:31:12. > :31:16.If you have a daughter, they have a Barbie doll, they pull the legs off,
:31:17. > :31:21.and you put them back on, they are never quite the same, that is what
:31:22. > :31:25.my limbs are like. They have been taken off and put on and never work
:31:26. > :31:35.quite right. So, that is what I have, really.
:31:36. > :31:39.This is really sticky?! It is. But add some flour here.
:31:40. > :31:45.Roll it out. This is great. I'm inhaling a lot of
:31:46. > :31:50.this, is this bad for me?! No, it's fine.
:31:51. > :32:00.So, how else can people get involved at home?
:32:01. > :32:02.Either tweet them in to: @saturdaykitchen or email them
:32:03. > :32:25.Do that. Joan hopefully, people will fund me! And there are incredible
:32:26. > :32:34.prizes that you can bid for. You can have breakfast, if you are a Doctor
:32:35. > :32:46.Who fan, you can go to breakfast with seven Doctor Whos! Can I get a
:32:47. > :32:56.whoa author that? Yeah! You can get a trip to LA to meet James Corden.
:32:57. > :33:02.You can seed sheeran and hang out with him back stage. You can get a
:33:03. > :33:07.fringe trim and a spray tan with Claudia Winkleman! I can see you are
:33:08. > :33:15.all over that! Who wouldn't want that?! You are all over that! I
:33:16. > :33:20.think you get your own paper pants! I think that they chuck them in for
:33:21. > :33:29.free, I just want to reassure people! So, let's get on with this,
:33:30. > :33:35.in case you were not clear, you need the egg whites, the almonds, the
:33:36. > :33:39.almond sugar, blitzed into a piece, rolled in a log and cut into chunks
:33:40. > :33:43.like so. How are they soft? They are chewy
:33:44. > :34:01.amaretto biscuits. We want as many people as possible
:34:02. > :34:04.to hold bake sales of their own. Send us a photo of them and tell us
:34:05. > :34:07.the amount you raised and we will show as many photos
:34:08. > :34:10.as we can on Saturday Kitchen the morning after the big night,
:34:11. > :34:13.which is the this coming Friday. Either tweet them in to:
:34:14. > :34:17.@saturdaykitchen or email them Right.
:34:18. > :34:19.That's enough. Take one. Roll them out and flatten
:34:20. > :34:23.them a little bit. Very nice.
:34:24. > :34:27.Do you have a play list for this? I have the most magnificent woman
:34:28. > :34:32.called Fiona who is helping to sort out the music. So I think we may
:34:33. > :34:40.have to start off with a bit of Wham! 9.30am.
:34:41. > :34:47.I don't know what we will end up on. Is it going to end slowly, like a
:34:48. > :34:57.school disco? I don't know. It will end with a Big Bang, hopefully. And
:34:58. > :35:01.somebody sent in to resuscitate me! My eldest daughter has permission
:35:02. > :35:09.from her lovely school, to support me. I have heard that there is
:35:10. > :35:17.confetti, and the lovely Michael Ball is hosting Breck fast that day.
:35:18. > :35:24.Love changes everything! I love Michael Ball! Show them the toot you
:35:25. > :35:30.of Michael that you have got! He is involved. It should be brilliant. I
:35:31. > :35:34.know it is cheesy but if people donate and support me, it will boost
:35:35. > :35:40.me on. It's for a good cause. Obviously I
:35:41. > :35:45.went to Nairobi in January, I saw the incredible work that Comic
:35:46. > :35:51.Relief does, and also in the UK. You know, if you could throw one of
:35:52. > :35:56.these biscuits now, you could hit a Comic Relief project.
:35:57. > :36:01.Is that right? You are always within 30 miles of a economic leaf project.
:36:02. > :36:10.So give us your money, as Bob would say.
:36:11. > :36:18.I won't fill in the rest of it! -- You are always within 30 miles of a
:36:19. > :36:23.Comic Relief project! Do you want to try a biscuit? You know what, I'm
:36:24. > :36:27.thrilled! So what will I be making for Sara
:36:28. > :36:30.at the end of the show? It could be her food heaven,
:36:31. > :36:33.clams I am going to make you a delicious dish of clams,
:36:34. > :36:35.chorizo and crab! First I'll saute clams with garlic,
:36:36. > :36:38.chilli and wine then I'll grill the razor clams
:36:39. > :36:41.and the chorizo together and then I'll serve everything along
:36:42. > :36:43.with some soft shell crab and finally garnish with fried basil
:36:44. > :36:46.leaves and aubergine tempura. But if you get hell it will be
:36:47. > :36:52.a coffee dessert and I make Somebody on Twitter has accused me
:36:53. > :36:53.of double bluffing, that, like, yeah, I don't like cake!
:36:54. > :36:57.First I'll add almonds, coffee essence and ground coffee
:36:58. > :37:00.to some whisked egg whites and sugar and bake until set then
:37:01. > :37:03.I'll make a filling of mascarpone cream, sugar and then sprinkle
:37:04. > :37:05.the cake with coffee and cocoa powder.
:37:06. > :37:07.But we'll have to wait until the end of the show
:37:08. > :37:10.These are delicious! Are they? You heard that!
:37:11. > :37:15.He's rustling up some fresh, seasonal dishes from produce
:37:16. > :37:26.from his friend's allotment ? we all needs friends like that!
:37:27. > :37:32.I belief in using the freshest ingredients I can find. It's one of
:37:33. > :37:39.the reasons I love allotments so much. You get to pick and choose
:37:40. > :37:44.whatever's in season. If one thing's not quite right, there's always
:37:45. > :37:49.something else to munch on. I know these apple, they're ripe but will
:37:50. > :37:54.be even better if I leave them for a week or two. Whereas the plums are
:37:55. > :38:01.absolutely at their perfect, perfect ripeness. This is the moment when
:38:02. > :38:13.they really want picking. Luscious! So someone who shares my
:38:14. > :38:20.concern for freshness is Benito. She has one of the most amazing
:38:21. > :38:28.allotments I have seen it is inspired by her homeland in Nairobi.
:38:29. > :38:35.That is a pumpkin. People think it is a squash. That it is looking like
:38:36. > :38:40.it is American. But it is so sweet. I can't find that in the shops. You
:38:41. > :38:47.grow it because you can't get it? Yes! I like to grow unusual plants.
:38:48. > :38:54.What is going on here? I don't even know what this is? This is spinach.
:38:55. > :39:00.But it's a rare spinach. Try that. It's a new variety.
:39:01. > :39:04.Like me, Bonitto loves cooking with her veg. But I think it would be
:39:05. > :39:10.good to cook them right here, where they are grown on the allotment. So
:39:11. > :39:13.I'm on the hunt for a couple of ingredients.
:39:14. > :39:19.What's this? That's rocket. Rocket! You can use it in your
:39:20. > :39:27.salad. Oh, look at that! Hey! I just love
:39:28. > :39:34.smelling them. You never get that smell in the shops, do you? And I
:39:35. > :39:40.can't take my eyes off your beat root.
:39:41. > :39:44.Look at this one, it is called a cylinder beetroot.
:39:45. > :39:51.Like a sausage? Yeah, like a sausage.
:39:52. > :39:55.Lovely. I'm going to make some really simple potato and beetroot
:39:56. > :40:01.tributers. Everything I'm cooking is from the allot.
:40:02. > :40:08.How many cloves would you like? How many cloves would you like? Are you
:40:09. > :40:11.very garlicky? I love garlic. These are the vegetables, held
:40:12. > :40:18.together with a little beaten egg. It will be sweet. The potatoes are
:40:19. > :40:22.bland, the beetroot is sweet, there is fennel, garlic, the onions, in
:40:23. > :40:27.there, that will take the sweetness off. It would be nice to have
:40:28. > :40:35.something hot? I have a pickle I have made. It has a curry spice.
:40:36. > :40:37.Oh, my word! There is garlic, the yellow beans, the shallots and
:40:38. > :40:45.carrots. Is this going to be spicy? Yes! Tuck
:40:46. > :40:50.in. Tell me what you think? Mmm. It's very earthy! That would be nice
:40:51. > :40:53.with a bit of cheese. A bit of goat's cheese or something
:40:54. > :40:58.sharp. Mmm.
:40:59. > :41:06.No, that's good, isn't it. It's the pickle! It's the sweetness and the
:41:07. > :41:16.heat... ! A glass of wine would be... It would be very nice! When
:41:17. > :41:20.I'm thinking of ingredients to bring together, I think it is often worth
:41:21. > :41:26.looking at the landscape that sounds you. You think about Scotland, and
:41:27. > :41:31.think about those fields of oats and then in the valleys where they grow
:41:32. > :41:35.wonderful raspberries and then up on the hills with the heather and the
:41:36. > :41:39.heather honey. Think how it all comes together and it can come
:41:40. > :41:44.together in one dish. There is a wonderful pudding which is made up
:41:45. > :41:50.of raspberries, oats, whisky and cream.
:41:51. > :41:54.So, tonight I'm making a Scottish-inspired pudding, a simple
:41:55. > :42:01.boozy treat you must try. I love using oatmeal in puddings. It
:42:02. > :42:07.has a warm, homefully feel to it. And it makes the kitchens smell
:42:08. > :42:13.fantastic. So whether it is the very fine oatmeal, or the coarse rolled
:42:14. > :42:19.oats, that you use for porridge, you get that lovely smell as if
:42:20. > :42:26.somebody's baking flap Jacques or oatcakes. For this dessert I'm using
:42:27. > :42:31.a mixture of fine oatmeal and correspondent porridge oats. And a
:42:32. > :42:40.little brown sugar to cook the mixture under the grill.
:42:41. > :42:45.This is a treat. Anybody can whisk cream in a
:42:46. > :42:50.machine. You can just do it in seconds but I like doing it by hand.
:42:51. > :42:56.I've got total control over how thick the cream is.
:42:57. > :43:01.It's so easy to overwhip. Once the cream starts to feel heavy on my
:43:02. > :43:08.whisk then I stop immediately. I'm going to put in a tiny little bit of
:43:09. > :43:12.that Scotch whisky. Add a little drop of whisky a trickle of honey
:43:13. > :43:17.and blend both through the whipped cream. Finally, it's time for the
:43:18. > :43:22.raspberries. I did very well with my raspberries.
:43:23. > :43:27.They were one of the very first things I planted when I did the
:43:28. > :43:35.garden and it was a real treat. But then in a moment of madness, I
:43:36. > :43:40.pulled them up to plant cabbages or something, and it was such a
:43:41. > :43:53.mistake, because I miss them enormously.
:43:54. > :44:03.It's all about textures. It's the sharp, sweetness of the
:44:04. > :44:14.raspberries. A voluptuous cream, and then the warm, toastie oatmeal.
:44:15. > :44:21.That gorgeous thing of soft fruit, extremely naughty cream and lovely
:44:22. > :44:26.cri is p oats. Glorious!
:44:27. > :44:27.That looks very naughty indeed, Nigel!
:44:28. > :44:31.Still to come on today's show: Tom Kerridge is making his version
:44:32. > :44:34.of a ham and mushroom pie He's makes it with a bit
:44:35. > :44:37.of a twist ? with a delicious mushroom powder pastry.
:44:38. > :44:40.There's no omelette challenge today, instead Phil and Galton are going
:44:41. > :44:43.to take on the 'Saturday Kitchen Take the Biscuit Challenge'
:44:44. > :44:47.for Comic Relief ? they have to decorate the cookies that we made
:44:48. > :44:52.earlier, and Sara will judge the best one.
:44:53. > :44:54.And will Sara get her food heaven ? clams.
:44:55. > :44:56.Or will it be hell ? coffee-flavoured dessert?
:44:57. > :44:58.We'll find out at the end of the show
:44:59. > :45:13.And if you'd like to try Galton's or any of our other
:45:14. > :45:22.I won't be able to speak! That is probably a good thing! I am going to
:45:23. > :45:33.do a squid ink batter. You will do the emulsion. Blanching, into ice
:45:34. > :45:40.water. Straight into their and straight out again? Yeah. I was a
:45:41. > :45:47.little taken aback when I saw this. It is quite revolutionary. You think
:45:48. > :45:57.I'm some kind of dinosaur. I think you are a gentle giant who are not
:45:58. > :45:59.necessarily embraces the modern era! This is gluten-free self raising
:46:00. > :46:07.flour and a little bit of plain flour. Why all gluten-free? It
:46:08. > :46:17.actually makes a very nice batter. Light crispy batter. Is it the
:46:18. > :46:26.science behind it? It was pot luck how it all came about. A bit like
:46:27. > :46:35.most of my cooking! There are a lot of things you can make successes out
:46:36. > :46:39.of mistakes. Why the squid ink? Because of the colour. I think it is
:46:40. > :46:44.really good. There is a little flavour but not a lot. It is
:46:45. > :46:52.different. It is going down a storm. We will see, won't we?! It looks
:46:53. > :46:58.very unusual. It is unusual. I think it is stunning. At the end of the
:46:59. > :47:05.day it has to taste good. You want to get your batter just right. This
:47:06. > :47:11.is from your new book? It is. It is all about fish. Coming out later in
:47:12. > :47:19.the year. Our people embracing fish more in this country? I think so. We
:47:20. > :47:24.are on the coast, so it makes sense for us to do something fishy
:47:25. > :47:30.oriented. Halibut is quite expensive. What would you use at
:47:31. > :47:39.home? UK News cut, not so much havoc these days. -- you could use card. A
:47:40. > :47:45.bit of hake. I'm getting this ready and I will plunge it into the fryer.
:47:46. > :47:50.In the meantime... Just wash my hands. I am going to start the
:47:51. > :48:00.emulsion and you are going to finish it. I like this because I can be
:48:01. > :48:08.bossy for once! You are always bossy despite your gentle jumpers. Blitz
:48:09. > :48:14.this town? Yes. The oil is in there. Big strong flavours. I think so. I
:48:15. > :48:23.don't smother the plate with it. It is just a little bit. It little bit
:48:24. > :48:34.of lemon. -- a little bit of lemon. And seasoning. This takes a while?
:48:35. > :48:41.Yes. Eventually it goes like that. What is the key to this? Long
:48:42. > :48:44.blending and then you want that juiced? You ultimately want this
:48:45. > :48:54.incredible green juice, which is what happens to that. Work from
:48:55. > :49:02.there, really. That would go over there. Then you squeeze the life out
:49:03. > :49:08.of it? Yes. We do quite a lot of the oils. I am sure Phil would do
:49:09. > :49:15.similar oils, or a different things like that just for the flavour. This
:49:16. > :49:23.is a little bit to the east for me. But Greens are all in. That kind of
:49:24. > :49:31.oil is all in. The pond used them all, I think. I would add the green
:49:32. > :49:38.oil. That is the point of the dish. I am just worried, it is very thin.
:49:39. > :49:46.Like it was very thin in rehearsal! Hopefully it will pick up. You are
:49:47. > :49:59.also celebrating 25 years at Molson? 25 happy years? Bliss. Working with
:50:00. > :50:06.my wife for 25 years! Yeah, it is a milestone. We have got a few things
:50:07. > :50:11.to celebrate. I will have a little party. I have got a huge bottle of
:50:12. > :50:19.wine to use. You might get an invite. I might? Yes!
:50:20. > :50:22.And if you'd like to try Galton's or any of our other
:50:23. > :50:24.studio recipes then visit our website:
:50:25. > :50:33.The halibut is in the fryer with the batter. As you politely said
:50:34. > :50:42.earlier, it looks like a bit of old coal. One and a half minutes. It
:50:43. > :50:49.needs longer. Lets Mac -- let's not poison Sara Cox. It would get me out
:50:50. > :50:58.of the dancethon! Have you got a fitness regime? I have been to the
:50:59. > :51:04.gym a lot and Don Pilates. -- and I have done Pilates. I got sold some
:51:05. > :51:11.fake halibut once. A man came to my door in a white coat and said, we
:51:12. > :51:16.have come from the north-east. He reeled me in with that one. This
:51:17. > :51:26.fish were horrible and slimy. It wasn't halibut. It was a river
:51:27. > :51:32.cobbler. Is that a thing? There will be a very good reason why we haven't
:51:33. > :51:37.heard of it before! I fried it, I baked it, I Massa ousted. You
:51:38. > :51:42.couldn't make it edible. That is what Twitter said it was. That fish
:51:43. > :51:49.has had two and a half minutes. Beautiful. Are we ready with that? I
:51:50. > :52:05.will just make this plate look special. There we go. That's better.
:52:06. > :52:13.It is a must like a mayonnaise. There is a theme going. With the
:52:14. > :52:19.jumper? It is called one too many drinks at Cheltenham. I lost a lot.
:52:20. > :52:33.Is your wife happy? She's never happy! I'm joking! I'm joking! Hold
:52:34. > :52:38.dear. You are the trouble. You are the problem. You get me into trouble
:52:39. > :52:44.the whole time! Shall I get you the fish? Yes please. I think you'll
:52:45. > :52:52.quite like this, Sara. Even if you don't, just say you do. Absolutely.
:52:53. > :52:58.It is beautiful face. This is reliant on extraordinarily good
:52:59. > :53:06.finish. In Norfolk we get good fish. Like you do everywhere. Well, some
:53:07. > :53:15.places. Look at that. A bit of Blackrock. Very unusual. Correctly.
:53:16. > :53:27.Like you! Do you think I'm correctly? Beautiful and quirky.
:53:28. > :53:34.Let's move on. Those are just roasted for ours in a low oven with
:53:35. > :53:44.salt and pepper. -- hours. It is a triumph. Thank you, sir.
:53:45. > :53:51.Tracy is going to be happy with you. That was a lovely bit of life
:53:52. > :53:55.bromance. It looks like something an archaeologist would bring up. It
:53:56. > :54:00.looks very nice. Just listen to the crisp on that. You were quite
:54:01. > :54:08.excited about the gluten-free aspect? I also like Inc. There is no
:54:09. > :54:17.real reason to use ink. Sometimes it is just fun. What -- It is not first
:54:18. > :54:24.date food, is it? This is essentially a first date! There is a
:54:25. > :54:30.beautiful contrast when you crunch through the batter. It is absolutely
:54:31. > :54:34.gorgeous. The coriander emulsion is delicious. The Chris Brunt that is
:54:35. > :54:37.incredible. Would I be able to do that as good at home though? I think
:54:38. > :54:38.you should do. OK, let's head back to Wakefield
:54:39. > :54:41.to find out which wine Sam has chosen to go
:54:42. > :55:11.with Galton's heavenly halibut. That was certainly a first,
:55:12. > :55:16.battering our own face. My husband is a dab hand at cooking. However,
:55:17. > :55:21.when it comes to the wine, the ball is in my side of the court. If
:55:22. > :55:29.you're looking for a good match, this is spot on. Try this reasoning
:55:30. > :55:33.from Argentina. When it comes to food and wine matching, there are
:55:34. > :55:35.golden rules. You need to match the weight of the wine with the weight
:55:36. > :55:46.of the dish. You need to find a dominant flavour
:55:47. > :55:54.in the fish and match the wine to that. We have a fleshy fish that is
:55:55. > :55:59.flavour packed. It needs to be allowed to shine. One of the reasons
:56:00. > :56:04.this one goes so well with the dish is that it is slightly aromatic. It
:56:05. > :56:08.is predominantly made from the indigenous Argentine great. It is
:56:09. > :56:13.full of tropical fruit and like cheese that can stand up to the
:56:14. > :56:20.green sauce. The reasoning goes well with the herbs. It marries well with
:56:21. > :56:23.the chilli and the ginger. It has enough weight and structure to
:56:24. > :56:28.balance with the flaky fish and to cut through that batter. I think
:56:29. > :56:31.this is a wonderful wine. It is no wallflower. I really hope you like
:56:32. > :56:42.it. Cheers! Cheers. Breaking news, River
:56:43. > :56:53.cobbler is a thing. There we are. A Vietnamese catfish. Very slimy, it
:56:54. > :56:59.was. I had to throw it away. It could be nice if it is fresh. I feel
:57:00. > :57:06.like we are doing fish Crimewatch! Have you seen this fish? I like this
:57:07. > :57:14.one. It is floral. It is good. It is very good. That is a recommendation.
:57:15. > :57:29.That is nice, actually. It is a food wine. Quite normal flavours. You are
:57:30. > :57:31.eating everything! I realise every time we come back, I'm still eating!
:57:32. > :57:34.It's time to catch up with those Hairy Bikers, Si and Dave.
:57:35. > :57:35.They've been sent to Coventry this week.
:57:36. > :57:38.They're looking into food heritage and tasting a few things
:57:39. > :57:53.And if the Brits are a nation of gardeners, there is one corner of
:57:54. > :57:56.Coventry that has to be our spiritual home. And we are here to
:57:57. > :58:02.find out more about the historical roots of our favourite veg. This may
:58:03. > :58:08.look like an average garden centre. But there is something special about
:58:09. > :58:13.it. This is Garden Organic near Coventry. It is a charity dedicated
:58:14. > :58:17.to the craft of organic gardening. They have a special mission, to
:58:18. > :58:25.protect endangered veg. Not only that, they are here to protect some
:58:26. > :58:32.of our most historic varieties. The centre is home to an incredibly
:58:33. > :58:35.-- incredible historical seed bank that were once the mainstay of
:58:36. > :58:40.British gardens but could otherwise have died out. We have come to meet
:58:41. > :58:44.Bob Sherman, the director of operations, and he is going to tell
:58:45. > :58:53.us more about the work they do. Welcome. Have a look around. What an
:58:54. > :58:58.amazing garden. Garden Organic is a living library of Britain's
:58:59. > :59:01.Gardening heritage. That is a key part of what we do. These gardens
:59:02. > :59:05.are about how to look after the landscape organically. They were
:59:06. > :59:11.created 25 years ago and have evolved into what you see now. It is
:59:12. > :59:18.beautiful. This is the herb garden? It is. We have got Mediterranean
:59:19. > :59:23.plants on this side. And where we are no comment is more Chinese and
:59:24. > :59:30.Asian. It is not just indigenous British plans? Certainly not. If we
:59:31. > :59:33.were to rely entirely on indigenous plants, we would not only be hungry
:59:34. > :59:38.but very bored. We have some very good herbs. But over the centuries,
:59:39. > :59:42.many plans have come into this country and that is where most of
:59:43. > :59:46.our vegetables come from. I don't know how much you like kale, but
:59:47. > :59:52.that is probably what we would be eating. We have grabbed the craft of
:59:53. > :59:55.cultivation and made it work over the centuries. I think we are a
:59:56. > :00:07.brilliant nation in terms of cultivation of plans. When we're
:00:08. > :00:10.talking about the plans, it is their appearance as well. You could have a
:00:11. > :00:15.vegetable garden that fulfils your need for aesthetic says well. I love
:00:16. > :00:23.that idea. I think it is brilliant. You get two bites of the cherry, so
:00:24. > :00:30.to speak. It is everybody's dream, isn't it? The ultimate allotment.
:00:31. > :00:41.Look how beautiful that Chard is. That is gorgeous. I thought that was
:00:42. > :00:47.rhubarb. Just look at the colour. There is a lot of wax on the leaf.
:00:48. > :00:55.What about a tomato? Tomatoes are from South America. The original one
:00:56. > :01:00.is a little tiny one, about that big. Very tasty, tiny fruit. You
:01:01. > :01:06.look at what is there now, we have got hundreds of varieties. They are
:01:07. > :01:24.all different. Leaks are Welsh. I don't think so. I thought they were
:01:25. > :01:30.Geordie! We have seen great-looking veg. But there is only one way to
:01:31. > :01:35.get into our food heritage, and that's by tucking in.
:01:36. > :01:39.Brilliant. This is a range of stuff from the heritage. Here are
:01:40. > :01:44.tomatoes. That's an American one. That's a French one and these are
:01:45. > :01:49.good old British ones. I suspect you would like to try them. And those
:01:50. > :01:57.are the peas that I think you know very well. They have an incredible
:01:58. > :02:04.history. The pea itself is medieval. It was 25% protein and enough to
:02:05. > :02:14.keep the peasants working for a few days of wage and then give them a
:02:15. > :02:21.few more! It gave rice to the dish they ate on a Sunday.
:02:22. > :02:25.I remember when I was small, when it was coming to Easter, we would have
:02:26. > :02:30.salt, white pepper, always, and vinegar. It was one of those things
:02:31. > :02:34.that you kind of looked forward to as eastser was coming to. It was
:02:35. > :02:40.lovely. Perhaps you would like to try some
:02:41. > :02:46.to see if it is up to snaff. We preserve these. Looking at them, it
:02:47. > :02:48.is not the kind of thing that you expect people to go wild with
:02:49. > :02:53.excitement about. The idea is part of our heritage and
:02:54. > :03:00.the story is as important as the seeds. Apparently it is all to do
:03:01. > :03:05.with the siege of Newcastle and Newcastle being a royalist town and
:03:06. > :03:14.the Scots had surrounded it. And everybody was starving down the last
:03:15. > :03:19.bottle of Newcastle brown ale. And a French ship managed to break down
:03:20. > :03:26.the barricade and brought seeds in which they were able to use for
:03:27. > :03:33.food. So it saved the day. This is a tomato from the 1970s, and
:03:34. > :03:39.if we hadn't saved it it would have been gone.
:03:40. > :03:46.This reminds me of the sort of tomatoes that I had on a salad as a
:03:47. > :03:50.kid. And the other thing about the tomatoes, those are the next crop in
:03:51. > :03:59.there. If you can restrain yourself, take the seeds out, you have had a
:04:00. > :04:04.meal and you have next year's crop. If you can restrain your hunger, you
:04:05. > :04:11.can have next year's crop... However! You should have said it
:04:12. > :04:17.earlier, shouldn't you?! This is a Derby Stripe. Have one each. It will
:04:18. > :04:22.run all down your nice shirt. I don't think it will affect it.
:04:23. > :04:32.That's a beautiful looking tomato. Oops! There's the money shot!
:04:33. > :04:38.Straight in the lens! You can't take him anywhere, can you? Can you see
:04:39. > :04:46.now? This is how to eat a tomato. Look at this.
:04:47. > :04:55.Oh, that's good. Isn't it? Oh, aye. Well, that has our appetite well and
:04:56. > :05:06.truly whetted. We could not come somewhere like this without coming
:05:07. > :05:08.home with some goods. I have seeds, beans, everything, the
:05:09. > :05:12.future, my friend is in my pocket! First up, it is Chris from
:05:13. > :05:23.some of you at home. First up, it is Chris from
:05:24. > :05:28.Birmingham. What is your question, Chris? My question is we have lovely
:05:29. > :05:33.sea bass fillets. Nice. We have never cooked with sea
:05:34. > :05:39.bass before, even though we love to cook. So looking for advice with
:05:40. > :05:48.regards to kneads you have with sea bass. I'll take that.
:05:49. > :05:53.Fish boy! Yes! Buy my book! No! If you have decent fillets of sea bass,
:05:54. > :05:59.keep them whole. A grease-proof baking tray. And then make a
:06:00. > :06:04.meringue, substituting sugar with salt and lemon juice. Whisk it up as
:06:05. > :06:11.a meringue and put it over the top and bake it for 20 minutes. I tell
:06:12. > :06:16.you it is lovely. Been on the bottle?! It is lovely.
:06:17. > :06:20.Chris, I promise you, a fool proof way of cooking a piece of fish.
:06:21. > :06:31.There you go. Heaven or hell? I totally agree with
:06:32. > :06:34.Coxy, coffee should not be introduced to desserts.
:06:35. > :06:43.There you go. Heaven it is.
:06:44. > :06:50.Coxy? It took me years to shake that off, it was Coxy with a bottle of
:06:51. > :07:01.wine and a packet of fags! So, there you go! Kath says, she has nettles
:07:02. > :07:06.and would like some suggestions as to cooking with them.
:07:07. > :07:20.You can either make a soup or a great pesto. You can grab garden
:07:21. > :07:26.leaves. You bend the tender stinging nettles with almond nuts, olive oil,
:07:27. > :07:30.garlic and a little bit of soup. And make a pesto. Or make a soup. Very
:07:31. > :07:38.nice. Or you could make a bonfire and burn
:07:39. > :07:46.them all! Or a nettle meringue! Cover it! Gary's been on. Bazzer,
:07:47. > :07:54.it's been too long, mate! What is the best way to cook a shin of beef?
:07:55. > :08:00.Long and slow. Stock and seal the shin of beef off in butter or oil.
:08:01. > :08:13.In a big dish, cover it with stock for a long time in the oven. With
:08:14. > :08:21.aromatics. I love a aromatics! A great album! What is your question,
:08:22. > :08:28.Hannah? Hi, Matt, I heard that all of the top chefs were smoking joints
:08:29. > :08:34.these days? Smoking? Right, so Speking meat and fish? Who has
:08:35. > :08:41.suggestions? For me, if I have a smoker, I always put mackerel in it.
:08:42. > :08:47.It is hot, smoked mackerel. Get the hot fish, score it, oil, season, put
:08:48. > :08:57.it in the smoker, lid on. Ten minutes and then eat it as it is, or
:08:58. > :09:03.take it out and combine that with some sour cream, and spring onions
:09:04. > :09:10.or chives. Heaven. And Hannah, heaven or hell? Oh, I'm
:09:11. > :09:20.really sorriy, Sara but it's hell. Hannah?! Bruno from London? . I
:09:21. > :09:28.would like a chicken recipe. I like lemon butter. It is taking the
:09:29. > :09:34.breasts off the bone. Battering them out. And then lots of butter,
:09:35. > :09:38.levelon rind, juice. Seal it off and into an oven.
:09:39. > :09:47.Nice. Or a tagine.
:09:48. > :09:53.A bit of ras elhad been auto. Orange, lemons, spices. Is a splash
:09:54. > :09:56.of wine. In the oven for a an hour or a half.
:09:57. > :10:02.Nice. Now, heaven or hell for Sara Cox?
:10:03. > :10:04.Heaven, please. Yes!
:10:05. > :10:08.It's 'Take the Biscuit Challenge' time now for Comic Relief!
:10:09. > :10:10.You both have one minute to design your biscuits
:10:11. > :10:12.with the toppings and decorations in front of you.
:10:13. > :10:14.Sara will judge the best looking biscuit.
:10:15. > :10:16.There's no expense spared with the prize ? a biscuit
:10:17. > :10:38.You have your mish lib starts, so get cooking. Three, two, one, go!
:10:39. > :10:50.Oh, good tune! And wherever you are from, you can replace that song with
:10:51. > :10:57.# We're the kids from... Bolton! Matt, instead of you yapping, do
:10:58. > :11:03.one! Do one? Are you being rude?! Go on. Let's see it.
:11:04. > :11:08.The things, we have two really nice biscuits here and we are just going
:11:09. > :11:18.to trash them. Oh, Phil! Grow down! Sara, feel free
:11:19. > :11:29.to dance if you want. I can't. I'm doing a lot of that on Monday! That
:11:30. > :11:36.was pathetic! I have done a little cat. What have you done? You've just
:11:37. > :11:41.sandwiched them together?! Look, I have a border and a red nose.
:11:42. > :11:48.Oh, I see. Very nice. Shall I do my judging
:11:49. > :11:51.bit? Right, so let's have a look at this.
:11:52. > :11:57.Right, OK, I think we have a third place. I will move that out of the
:11:58. > :12:02.order. Bearing in mind the ages of the
:12:03. > :12:08.people that have done them! Right, well, you have made the cookies,
:12:09. > :12:16.your own. This, I think, it is classy and nice, however, I think it
:12:17. > :12:21.looks delicious. However, I think it is for Red Nose Day on Friday, this
:12:22. > :12:25.is a bit more fun and I think, Galton, you have taken the biscuit!
:12:26. > :12:30.Well done. And there is a very young picture of
:12:31. > :12:32.you, remind yourself of what you used to look like and put it on your
:12:33. > :12:35.fridge! So will Sara get her food
:12:36. > :12:37.heaven clams or hell, We'll find out which one you're
:12:38. > :12:41.getting after Tom Kerridge prepares his take on a classic ham
:12:42. > :12:51.and mushroom pie! Now, if you want to pick up some
:12:52. > :12:54.top-notch grub for lunch, head for your local farmers' market. They're
:12:55. > :12:56.a great place to pick up fantastic ingredients and get a bit of
:12:57. > :13:03.inspiration. Thank you very much. You are very
:13:04. > :13:09.kind. Cheerio. Goodbye! But if you ask me, nothing beats a good old
:13:10. > :13:12.fashioned pie for lunch. There are some people making classic British
:13:13. > :13:18.pies, really, really well. I'm here to meet one of them. Paul Sykes has
:13:19. > :13:24.been making traditional pies for three years. He now sells a whopping
:13:25. > :13:31.600 pie as day! Hello, Paul. I'm Tom. Nice to meet you. This looks
:13:32. > :13:33.incredible. What flavour pie is that? So this is chicken and
:13:34. > :13:40.mushroom. I know it is rude to speak with my
:13:41. > :13:45.mouth full but that is incredible. Lots of filling and good-sized
:13:46. > :13:51.pieces as well. What is it, Paul, that people love about pies? Old
:13:52. > :13:59.fashioned, traditional comfort food. That's it in a little pastry case!
:14:00. > :14:03.What makes your pastry so great? I use suet crust pastry. Old
:14:04. > :14:10.fashioned. Packed full of flavour. It is all about getting the flavour
:14:11. > :14:19.into the pastry. Anyone can make a pastry but we can't give that away.
:14:20. > :14:24.Not on camera! By using a tasty suet pastry, Paul has taken his pies to a
:14:25. > :14:28.whole new level. . There you go.
:14:29. > :14:34.Thank you very much. These won't last long in my hands but I'm
:14:35. > :14:39.inspired to make my own twist on the classic ham and mushroom pie. It has
:14:40. > :14:47.a little bit of culinary magic in the pastry! The ham and mushroom pie
:14:48. > :14:50.it really is hard to beat. But I have a little extra tweak that's
:14:51. > :14:54.going to make this dish even tastier.
:14:55. > :14:59.Like Paul, I want my pastry to be as tasty as the Philling. To get
:15:00. > :15:04.powerful flavours in there, I'm adding mushroom powder. You can buy
:15:05. > :15:11.dried mushroomed powdered. I'm go to blitz these up in a spice grinder.
:15:12. > :15:17.These are dried porcini mushrooms. A quick blitz and they are done. I'm
:15:18. > :15:23.making a short crust pastry. Add flour and butter to your magic
:15:24. > :15:28.ingredient. The died mushroom will make a difference to the pastry mix.
:15:29. > :15:31.It will give it a depth and earthy flavour that runs through the pie.
:15:32. > :15:36.Bring it together with egg and water.
:15:37. > :15:45.You can finish lumping it together with your hands. You can feel the
:15:46. > :15:51.pastry coming together. It is nice, it is soft, it is easy to work with.
:15:52. > :15:56.While that is in the fridge, I can crack on with my pie filling. This
:15:57. > :16:02.will have loads of it. Starting with these meaty chestnut mushrooms.
:16:03. > :16:08.Friday loads of lovely butter. You get these brown caramelised tinges
:16:09. > :16:14.on the outside. That starts off this lovely sweet nutty mushroom flavour.
:16:15. > :16:21.It will be at the heart and soul of this lovely pie. When it is cooked,
:16:22. > :16:29.remove the mushroom from the pan and choke in some onion. It will make
:16:30. > :16:36.you cry a little bit. That is all right. Just don't let your mates
:16:37. > :16:40.see. Give your onions a quick fry. The onions have browned from the
:16:41. > :16:43.mushrooms. They have taken on the dues and flavour. Very simple
:16:44. > :16:48.ingredients. Every little bit, trying to get as much flavour out of
:16:49. > :16:53.it as possible. Mushrooms and onions done, it is time to move on to the
:16:54. > :17:07.rich sauce. This starts with a simple white sauce and is -- and we
:17:08. > :17:11.had mustered, white wine and cream. More richness, more flavour, just
:17:12. > :17:19.more. It smells lovely. All this needs is some proper ham and herbs.
:17:20. > :17:27.Nice big chunks. So when you eat it, it has got lovely flaky pastry and a
:17:28. > :17:32.massive cube of lovely ham. Then whack the whole lot into the white
:17:33. > :17:37.sauce. Give it a stir and it is job done. Look at that for a pie
:17:38. > :17:49.filling. Lovely, rich, creamy, big lumps. Meaty ham. It is already
:17:50. > :17:53.bringing a smile to my face. It is important to stick this into the
:17:54. > :17:57.fridge, leave it to go cold. Otherwise, when you roll the pastry
:17:58. > :18:02.out and put the filling in, if it is warm, the pastry will go soft and
:18:03. > :18:07.you won't get a nice crispy, crunchy pastry. Vote Leave filling relaxers,
:18:08. > :18:11.I can get on with rolling out my pastry. That already looks like it
:18:12. > :18:17.is going to taste of mushrooms. Just keep a third back to make the lid
:18:18. > :18:20.later and roll out the rest. This is a great pie to be making if you have
:18:21. > :18:24.got friends coming over for a spot of lunch. You can make it in
:18:25. > :18:33.advance, leave it in the fridge, it will sit there. Stick it in the
:18:34. > :18:38.oven, about 45 minutes, before they come. Job done. It is way better
:18:39. > :18:46.than making a load of Sam Burgess. All this needs now is a proper
:18:47. > :18:51.helping of filling. Don't be shy. Get it all in. There is nothing
:18:52. > :18:56.worse than a stingy, tightfisted pie. Then roll out a lid to keep it
:18:57. > :19:03.in there. A pie without a lid is not a pie, it is a tart. Just saying.
:19:04. > :19:09.Cut a hole in the middle to let out any steam. Brush the edge with egg
:19:10. > :19:16.wash and stick it on top. Roll the pastry. Make sure you get the
:19:17. > :19:23.bull's-eye in the middle. It was a little bit off. Definitely not going
:19:24. > :19:30.to get a 501 finish. Give it a pretty haircut. Make it look like
:19:31. > :19:33.you are well professional and you have worked in a pie shop for years.
:19:34. > :19:39.I looked like I have worked in a pie shop for years. Coded in egg wash
:19:40. > :19:47.and sprinkle on some fine leaves and sea salt. Can't wait to get that
:19:48. > :19:55.cooked. Put it in the oven at 190 degrees. I love pies. 45 minutes
:19:56. > :19:59.later, it will be done. There you go. Beautiful mushroom pie. If you
:20:00. > :20:00.have friends coming around for lunch, they will be well happy with
:20:01. > :20:06.that. Tom Sanders like a pirate, I
:20:07. > :20:16.thought! -- sounded. Right, time to find out
:20:17. > :20:33.whether Sara is getting her food Clams, shellfish, chorizo, that was
:20:34. > :20:37.your heaven. Stars of the sea. Better than River Cobbler. My entire
:20:38. > :20:43.Twitter feed is all about River Cobbler. I am sure it is nice when
:20:44. > :20:50.it is fresh. This is your help. Tiramisu roulade. What you think you
:20:51. > :20:58.have got? I hope I have got my heaven. The chefs made the decision.
:20:59. > :21:14.We are doing heaven. They clearly like you. Yes! We need tempura. That
:21:15. > :21:21.is your bag, Galton. This is smoking. That is all right. Phil,
:21:22. > :21:37.can you split the chorizo and grill the plan. I am far too old for this.
:21:38. > :21:43.The grill is looking good. It is all about the dancethon. Monday at
:21:44. > :21:49.9:30am on BBC Radio 2. And on the Red Button on BBC television. Lots
:21:50. > :21:55.of special guest appearing. All the videos on the Red Button. Last night
:21:56. > :21:59.I couldn't sleep because I was excited about meeting you,
:22:00. > :22:04.obviously. I was quite nervous about Monday so I was dreaming about the
:22:05. > :22:12.dancethon. Has this idea spiralled out of control? Did you agree after
:22:13. > :22:17.a a few drinks? It is so amazing what Comic Relief do. I have watched
:22:18. > :22:21.Red Nose Day with everybody else for the last 20 years on my couch. I
:22:22. > :22:27.figured when they ask you to do something, you should. I was so
:22:28. > :22:30.pleased I didn't have to climb a mountain because I have terrible
:22:31. > :22:39.vertigo. I was like, I will dance. It will be pretty special. You have
:22:40. > :22:46.got the great pottery programme? Yes, it is the final this Thursday.
:22:47. > :22:51.Eight o'clock on BBC Two. Sara Millican, I probably owe her about a
:22:52. > :22:58.fiver, she called it a cup of tea for the eyes. I keep using that
:22:59. > :23:02.quote. In April, uncertain, strange world, it is one hour of gorgeous
:23:03. > :23:08.television featuring some incredible potters and my lovely judges. All
:23:09. > :23:16.the episodes are on the iPlayer. It is an elaborate pottery. People have
:23:17. > :23:23.to make like toilets and things like that. They made toilets the other
:23:24. > :23:35.night. One of them was more like a log flu. It exploded! It was like a
:23:36. > :23:38.b-day and a toilet. The challenges this year have got bigger and more
:23:39. > :23:45.difficult and more conjugated. They have to do a bust of a man's body
:23:46. > :23:57.for the final. We tried to get Galton on for -- to model for it but
:23:58. > :24:05.he was busy. In here, chilli, garlic, clams. Lid on. The clams
:24:06. > :24:15.will steam. The juices will cried. I don't need a spray tan! Have you
:24:16. > :24:25.tried razor clams? Yes. Delicious. I wish people could smell this. It is
:24:26. > :24:31.incredible. It is gorgeous. The chilli in there, amazing. My
:24:32. > :24:36.favourite things. Sometimes that is what food is about. Big feisty
:24:37. > :24:41.flavours. You don't want to see flames too often cooking. Grilling
:24:42. > :24:48.chorizo is one of them. Where did you get your love of food from? You
:24:49. > :24:53.grew up NA from? My dad is a beef farmer. My mum was always a great
:24:54. > :24:57.cook. My friends would have crispy pancakes from the freezer. We never
:24:58. > :25:04.really had them. We want to load them. My mum does an incredible
:25:05. > :25:12.broth with a ham shank, which I do. My grandad was a master baker. He
:25:13. > :25:17.made the most incredible high. Beef, fat onion. I make it for my kids and
:25:18. > :25:23.they love it. Simple food. There were five of us so you would always
:25:24. > :25:35.have two fight for the food. My lot are a bit like that.
:25:36. > :25:43.Send us in your photos and we will get through as many as we can. Raise
:25:44. > :25:48.some money. Right, I have to wear these trousers tonight, I don't want
:25:49. > :25:54.to get juice all over them. I am going for a Chinese. I am really
:25:55. > :26:00.excited. You have been cooking all morning, to be fair! It is all day
:26:01. > :26:07.rugby today. I am going to have a few beers and watch the rugby. Is
:26:08. > :26:12.that your Mrs over there having a drink?! It is midday somewhere! This
:26:13. > :26:20.smells and looks incredible. So happy. Clams are really easy to cook
:26:21. > :26:25.with. I do linguine with chilli and some parsnip and garlic. It is so
:26:26. > :26:29.easy. People can be shipped -- scared of shellfish. Clams need a
:26:30. > :26:35.really good wash. They can have a lot of grit. You need to give them a
:26:36. > :26:40.good clean under running water. That is very much it. You have to be
:26:41. > :26:44.quick. You cannot leave them around too long. Clams do like to die quite
:26:45. > :26:57.quickly. Let's get some oil over that. This is incredible. Beautiful.
:26:58. > :27:03.If I move aside... I feel bad for the viewers. I wish I could love
:27:04. > :27:13.this at the camera. It is Comic Relief. Why not?! Let's get some
:27:14. > :27:24.wine. Look! To go with this we have got Marques de Caceres. Rioch arose
:27:25. > :27:31.a. It is ?6 74. That is a steal. -- Rioch arose eh. I was looking? A bit
:27:32. > :27:40.of garnish. You always need garnish. Beautiful. It looks absolutely... If
:27:41. > :27:50.you put this with a salad in the summer, it looks so nice. Food can
:27:51. > :27:56.be bland. The great thing about a dislike that is it is so full of
:27:57. > :28:04.life. The ingredients themselves make it tasty. Is it heavenly, Sara?
:28:05. > :28:11.It is absolutely heavenly. Have a glass of wine. Have you been off
:28:12. > :28:14.wine for a while? A little bit. One of my best friends is a marathon
:28:15. > :28:23.runner and she says it is fine to have a glass of wine the night
:28:24. > :28:29.before. You are marathon runner. Do you sleep the night before?
:28:30. > :28:32.Sometimes. Have you ever done a marathon? Give over!
:28:33. > :28:35.Well that's all from us today on Saturday Kitchen Live.
:28:36. > :28:37.Thanks to our great guests, Galton Blackiston, Phil Howard,
:28:38. > :28:39.the brilliant Sara Cox and wine expert Sam Caporn for
:28:40. > :28:43.All the recipes from the show are on the website:
:28:44. > :28:48.Next week Angela Hartnett is here and I am back in a few weeks!
:28:49. > :28:53.But don't forget I've got some Best Bites for you tomorrow morning
:28:54. > :29:06.MasterChef is back, to find the country's best home chef.
:29:07. > :29:11.The MasterChef kitchen is alive once more. Come on, let's go!