18/03/2017 Saturday Kitchen

Let's kick-start the weekend with a menu of magnificent

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

Live in the studio today one of the most

admired chefs in the country and he's just opened

a new restaurant, the brilliant Phil Howard.

And the award-winning chef that truly embodies the taste of Norfolk!

It's the one and only Galton Blackiston!

WithThai green emulsion Good morning, guys.

How are you? Good. Good.

Phil, you are Kooikerhondjing first, what are you doing? I'm cooking a

simple, warm salad of sprouting broccoli, morels and duck eggs with

cashew milk and almonds. Well, that looks beautiful. Simple

and different to what I associate your cooking with? It is simple, a

new chapter, a new me. So it is different.

Galton, what about you? I'm doing squid ink-battered halibut withThai

green emulsion. It looks like a lump of coal! Behave

yourself! Inside it is going to taste really good.

That is modern for you? Where does he get this from, he thinks I'm not

modern. I'm loving the jumpers, by the way.

We've got some great foodie films from Rick Stein, The Hairy Bikers,

Our special guest today is a TV presenter and Radio DJ.

She's currently swapping her microphone for her dancing shoes

as she prepares to take part in an 80's danceathon

for Comic Relief, and she's here to help me bake

for 'The Saturday Kitchen Take The Biscuit Challenge' too,

Morning, Sara! Sara Cox, that is formalment danceathon? Yes, dancing

for 24 hours. Who is doing that? She must be mad. Oh, my God, it's me.

Are you excited? I'm red. Bring it on. I've been training for a couple

of months. Going to the Brits. Dancing well. Doing my spray tan.

Are you dressing in the '80s style? Yes.

I'm going to be dancing, and dressed in style but by the end of the 24

hours, I think I will be like, whatever.

You are doing costume changes? Yes. It will be brilliant. A lot of fun

but it will be hard but lots of fun as it is for Comic Relief.

And you're helping me bake biscuits for red nose day too?

Yes! That will be fun for me! I grew up listening to you, it feels

bizarre I'm now cooking with you on a Saturday morning.

. Who would have thought it?! And you love food.

So we are also doing heavy and hell. So what is your heaven? That is

clams and razor clams. Was it easy to zone in on the hell?

Well, it wasn't that easy but I'm I've not got a sweet tooth. Strong

flavour, anything with coffee in it. A dessert.

Lemon and orange cake. Horrible. It is like you have sprayed kitchen

cleaner while eating a Victoria sponge. The whiff of citrus, I don't

like it at all. So, it is clams or coffee? Yes.

at the end of the show, heaven or your food hell

for your food heaven I am going to make you a clam and chorizo bake

I'll saute clams with garlic, chilli and wine then add fresh pak choi.

I'll grill the razor clams and the chorizo together and then

I'll serve everything along with some soft shell crab

and finally garnish with fried basil leaves and aubergine tempura.

Brit. I always have an aubergine lurking in the bottom of my fridge.

I never know what to do with it, so that sounds great. Lovely.

But if hell gets the vote, I'll make a coffee flavoured dessert -

tiramisu roulade cake First I'll add almonds,

coffee essence and ground coffee to some whisked egg whites and sugar

and bake until set then sprinkle with marsala.

I'll make a filling of mascarpone cream, sugar and then sprinkle

the cake with coffee and cocoa powder.

I think that is lovely. Can I appeal to the nation.

It is retro. These boys like it! My pastel mates!

But you'll have to wait until the end of the show to find

If you'd like the chance to ask any of us a question today then call:

And if we get to speak to you, I'll ask

you if Sara should have her food heaven or her food hell.

But if you're watching us on catch up then please don't ring

You can also get in touch through social media

Right, we are doing everything from start to finish right here and live.

OK! So, if you can make the dressing. We will blanch the

broccoli, thinly slice the mushroom, and dress it with the pickles and

the soft boiled duck egg. Make this lovely cashew milk. And tress it in

that. And it is using the lovely sprouting broccoli.

You have put this on a par to asparagus? Yes. It is pure, it's

tender, it's delicious. So if you can whisk up the dressing.

A classical vinaigrette. Tanguy and finally slice that on the Mandarin

and brush it or drizzle it with the vinaigrette.

I will make the cashew nuts, soaked with water but we are going to blend

them. And you are making this cashew

cream? It is basically like trying to replace mayonnaise or a rich

dressing with something that is dairy-free, full of flavour and

delicious. I will disappear behind this noise for a second.

Go for it. The duck eggs, we are going to soft

boil. They are in for five minutes. Somebody on Twitter is asking if you

boys are intentionally wearing the Irish flag? To be fair, mine is a St

Patrick's day hangover! Is that right? You're a massive fan?

Massive. So, Phil, this style of cooking is a

big departure from your original expensive, elaborate two-star

cooking? Now it is vegan? It is a mainly vegan dish. I spent some time

detoxing, and it has given me an insight into food I had not thought

about. And the reality is that I like to deliver food that is

pleasure. In my opinion, apart from a few superhot sunny day, pleasure

is delivered by having richness in the food. It must be there.

So that was a big deal for you, a big change? It was a big deal. I

cooked with no food, in as much as no sugar, no dairy, no alcohol. Lots

of things I had not thought about before.

How is it going down? Very well. There are people out there with all

sorts of different allegations, it is nice to have things that people

are comfortable eating. And the new restaurant, it is on

Elston Street? Yes. Is it changing? We are in the

business of consistently changing the food.

It keeps it fresh. I will trim the stems of the

broccoli, they can be on the tough side.

How do you sell it? Is it the fresh flavours? It is food that I hope

people walk out of the door thinking that was a seriously good meal. But

it is less complicated. Less technical. There is more emphasis on

the vegetable. We do have beef on the menu but it is covering more of

the vegetable, and it is informal. There are no table cloths, no

canapes it is very comfortable. We are taking things in their prime

in terms of seasonality so that they are at their very best and delicious

and presents itself in a way that allows people to indulge in them.

That is how I like it. If you want to sit and indulge in the ingredient

as it is given the presence on the plate it should have.

OK. So we are blanching the brack leap, the duck eggs are boiling.

The morels, these are massive. They are beautiful.

. These are coming into season. This time of year is great to be

cooking it is special. We have been sitting there with

celeriac, parsnips, turnips for months and suddenly the mushroom,

the morels, the rhubarb appears and it is lovely to indulge. It is one

of the months that gets exciting after January and February.

It does get a little tired after a while.

And you see that, to me, I can feel it.

Clearly the vegetables are doing it for you.

If you'd like to ask a question then give us a ring now on:

Calls are charged at your standard network rate.

I'm trying not to burn the pans. I reckon that these have had five

minutes. Four minutes on the eggs. Are you OK

with that? Yeah. OK maybe a little longer.

Do you expect people coming to the restaurant expecting Square style

food? There is some of that. It was about serving food that gives great

pleasure and there is still a lot of that. But it is not as luxurious and

as decadent. But I think the truth is that it is

about variety. At the very end of The Square, with the last few years,

with the preference of what people eat, the reality in the kitchen, on

a busy Saturday night it was about dealing with the demands of your

guests. Which is fine. People have the right if they don't want gluten,

carbohydrates or salt. But that is hard work. So Elliston sump Street

is about offering the different choicesed and the reality is that I

am happily cooking and it has made a difference.

So, the morels? They must be cooked slowly. You have to coax the flavour

out by sauteing them in the little bit of butter and garlic.

So, these can be notoriously gritty? They can be. You have to wash them.

Aing? Egg, be kind to us. Do you need the mushroom sliced?

Yes, nice and thinly. And the morel is about the seasonal fresh mushroom

with bundles of flavour. That is a cultivated mushroom, it has no

flavour but that's not the point, it will absorb the vinaigrette and

bring acidity to the dish in this amazing texture.

The only thing we had to do was to give a few of those a little bit of

time to sit. But they are firm. They will not

fall apart. But they are slippery. It is the most fantastic texture.

So lay them out and drizzle them with vinaigrette? Yes.

Is it important to let them sit? Yes, for ten minutes is fine. They

are carrying the flavour of the vinaigrette. This is mellow. There

is no acidity in there. This is also very mellow. So somewhere you need

something that just has to lift the dish.

Right, let's get it on. So, this is a proper, realtime dish?

And this is a new thing? Before it was more elaborate cooking at the

old restaurant? Yes. But I do enjoy simpler food.

So, these need to go... I'm surprised that a guy of your calibre

using this sort of cultivated mushroom? Well, the thing is that

they are playing a role. I can't explain why but that doesn't work

with that. This is the mushroom... This is absolutely... Look at that,

that's magic. Beautiful.

So these are very expensive but well worth it? Yes, they are, absolutely

worth the investment. There is the egg and the dressing. That is

effectively nuts and water. It looks like it has tonnes of oil. But it is

bringing a richness to the dish without any dairy. And it is an

appropriate flavour. And smooth.

. It is very special. With the amount of nuts that were in

it, it more than what you buy in a supermarket? Yes but that goes a

long way. Here for texture a few more nuts.

What is that? That is warm salad of sprouting broccoli, morels and duck

eggs with cashew milk and almonds. Beautiful. First this, Sara Cox. A

litre of almond milk will have an average two or almonds in it. Try

that. Amazing. Talking. I am going to. Can you pop in to Radio 2 on

Monday and with this up? People on Twitter say those mushrooms looked

like hedgehogs. Can't deny that. If you need the right things, it is

amazing how much they do give you the energy. I crave sugar. You have

a handful of nuts and dried apricots when you're tired, it does the

trick. Well, Phil's sublime salad needs

a wine to go with it, so we sent Sam Caporn to Wakefield

to make her choices, but not before she had a look around

the local sculpture park! Before we head into Wakefield for

this week's wines, I have, go to the nearby sculpture Park. Let's take a

look around. -- I have come to the nearby sculpture Park.

Wow! This is a salad that looks and tastes exquisite. It is deceptively

complex with mushrooms, eggs and nuts. A wind that can more than cold

is this one. -- or wine. I felt the salad was crying out for some phase.

Taste the Difference vintage Cava is just the difference. Sparkling wine

tends to be produced in a tank like per cycle, so you get fresh notes

like apricots or peach. Or it is produced in a bottle. These create

more complex savoury characters. This vintage Cava is made in that

traditional method, the same way as champagne. This backed -- it is

backed with the notes that goes so well with this dish. You get a

savoury Marussia note from the great and the firmament. That goes well

with those mushrooms. It marries with the crunchy broccoli and also

cuts through those delicious creamy eggs are leaving the palate panting

for more. I hope you find this pairing as joyful as I did. Cheers!

Crisp, acidic, refreshing. What do you think? Yes, I am a nondrinker.

But I can smell it. It needs something crisp and clean. It is

mellow, it is luxurious and is -- in its own vegetable kind of way. Not

tasted it. I have had a quick sniff. Should I have a tiny little taste?

Of course. How was the dish? It was gorgeous. I didn't know when I

should have stopped wolfing down! I have to get ready for Monday. I just

have to keep eating. I have to say, I was surprised when the sparkling

came on. It's very clean, it's very crisp and it does work with it.

Would I choose it? I don't know. Galton, you're cooking for us

shortly, what are you doing? Galton, you're cooking for us

I am going to make squid-ink-battered halibut,

Thai green emulsion. And there's still

time for you at home to ask us a question,

just call: Or you can tweet us a question

using the hashtag #saturdaykitchen. Time now to join Rick Stein's

on his Far East adventure! He's heading to Phuket and samples

the traditional Tom Yung soup I caught the train to go further

south, heading for a Phuket. The all-too-familiar holiday destination

for so many people. The train goes past mile upon mile of green paddies

dotted with sugar palms, and the landscape is much more lush than it

was after leading -- leaving Bangkok. This is my stop. I spent

the night on that train and I was woken up by the porters serving tea

sweetened with condensed milk. Very comforting. I was met by my new

interpreter. Good morning. Did you have something to eat? I only had

some tea. We can have some local food. Chicken rice. That sounds

good. I am very hungry. That would be great.

Can we have some chicken rice? I'm always interested in breakfast

around the world because it varies so much from country to country,

culture to culture. After all, they say it is the most important meal of

the day. This chick and has been simmered in a light broth. This

chicken rice is wonderful. I woke up in the middle of the night on the

train and thought, I probably had a bit too much to drink. I had intense

heat in my stomach. I thought, do they eat chilly all the time? Total

has just said for breakfast they don't like anything too hot. This is

just perfect for 8-ender stomach. Do you ever have bred or toast for

breakfast? No. Noodles maybe. Usually people eat lunch or dinner.

This is very popular. Not too much chilly.

I mention Thailand's most famous dish, the hot soup. Total took me to

see how it was really made. First we gathered oyster mushrooms. I'm very

accident prone. I'm always banging my head. They said to come and see

the mushrooms. But I had to go down this long dark bit. I didn't see the

beam. Thai people are quite small. Oh dear! I was really suffering from

lack of sleep. That is what caused it. I was up all night on the

rickety old train. What a chump. So they started by preparing mushrooms

and making coconut milk by adding water to freshly grated coconut and

squeezing it. This soup is notoriously hard. And I'm a little

bit concerned about the number of chilly is going in. About 25. That

has grown to be terribly hard. For Thai people it is simple. Next they

chop, lemongrass, and quite a few lines. This gets put into a stock

made with water and coconut milk. She is just putting some sugar in.

I'm fascinated by this. You can read the recipes. I still can't get its!

Now for some salt. Chopped spring onions, coriander leaves and all

those chillis. By the way, it means to boil. The thing that really is

impressing me is how much of everything is in there. 25 chillis

for a start. Probably a kilogram of prawns. This is probably 45 or six

people. Loads of tomatoes, mushrooms, lines, coriander. You get

these recipes back in the UK and they say, one lime, four ounces. 100

grams of mushrooms. This is just bang, bang, bang. When you tasted,

it has got such a great deep flavour. What you saw going in a few

moments ago was a roasted chilli paste and not for the faint-hearted.

It gives the dish three things. It's heat, depth of colour and flavour.

The ladies add tomatoes, coriander, spring onions and lime juice. A

quick taste determines the need for some more fish sauce. I am now

beginning to understand why it is so highly regarded as an icon of Thai

cuisine. To give the soup an extra touch of luxury, the first pressing

of the coconut milk is added. I couldn't have hoped to taste this

Soudani were better than with this family of farmers, when growing most

of the essential ingredients plays a large part in their livelihoods. It

is really good. Absolutely. Very good. Very good. It has enormous

depth of flavour. It is fantastically sour, fantastically

hot. But very impressed at tasting stuff all the time like that. Always

telling my chef, use your taste. Lots of chefs never taste things.

They are tasting things all the time to make sure the seasoning is right.

Beautiful soup. And there's more food inspiration

from him in Thailand next week. Time now for the 'Saturday Kitchen

Take the Biscuit Challenge' We're encouraging you to get

involved by organising a bake sale. Sara's here to tell us about it

while we show you another We have had peanut butter cookies,

chocolate chip cookies. Today we are doing and are ready biscuits. It has

booze in it, has it? I love a handful of almonds. I'm not big on

them being put into biscuits. I am trying to politely say, no, I don't

like these! These are the nice soft ones. They are not the ones that

break your teeth. No. I like them. Do you like them? Love them! You are

on your own. We need to separate the eggs. You just need the whites.

Leave the yolks aside. How else can people get involved in fundraising?

It is all about Monday. It is all about Monday. I would love people's

support. I will be awkwardly dancing for a 24-hour is. It is 9:30am on

Monday. It will kick off on BBC Radio 12. If you put on the telly

and any BBC TV channel and press your Red Button, we will magically

appear. Whenever we press play on a record, all 1980s, the video for

that song will appear magically on the Red Button and I will be in a

little box in the corner of the screen dancing away. For 24-hours. I

don't think you can have enough 80s music. There is a lot to choose from

in the world of 80s music. Gosh! We thought it would be quite a nice

theme for me to be dancing to. There are a lot of good genres I can get

involved with. Not this! That is almond essence. Put a slug of that

in. That is strong. There is no booze in this. I have got lots of

80s pop stars coming in to sing for me. Some stars West End shows. You

have got 80s stars? Will have you got? Have you got Carol Decker? We

have got Marc Almond. We have a theme developing! Carol Decker will

pop in as well. Loads of surprise guests. Spandau Ballet may pop in.

Clare Grogan. Am I pulsing? You need to.

Right, there you go. Right, Clare Grogan?! Yeah. I loved

that one. I could be happy. Basically, I love to dance. This is

what it's going to be like! There's going to be lots of this You see I

just have to get used to it, it is slightly awkward. I hate dancing!

Oh, give over! Give it a go. It is great.

If you have a daughter, they have a Barbie doll, they pull the legs off,

and you put them back on, they are never quite the same, that is what

my limbs are like. They have been taken off and put on and never work

quite right. So, that is what I have, really.

This is really sticky?! It is. But add some flour here.

Roll it out. This is great. I'm inhaling a lot of

this, is this bad for me?! No, it's fine.

So, how else can people get involved at home?

Either tweet them in to: @saturdaykitchen or email them

Do that. Joan hopefully, people will fund me! And there are incredible

prizes that you can bid for. You can have breakfast, if you are a Doctor

Who fan, you can go to breakfast with seven Doctor Whos! Can I get a

whoa author that? Yeah! You can get a trip to LA to meet James Corden.

You can seed sheeran and hang out with him back stage. You can get a

fringe trim and a spray tan with Claudia Winkleman! I can see you are

all over that! Who wouldn't want that?! You are all over that! I

think you get your own paper pants! I think that they chuck them in for

free, I just want to reassure people! So, let's get on with this,

in case you were not clear, you need the egg whites, the almonds, the

almond sugar, blitzed into a piece, rolled in a log and cut into chunks

like so. How are they soft? They are chewy

amaretto biscuits. We want as many people as possible

to hold bake sales of their own. Send us a photo of them and tell us

the amount you raised and we will show as many photos

as we can on Saturday Kitchen the morning after the big night,

which is the this coming Friday. Either tweet them in to:

@saturdaykitchen or email them Right.

That's enough. Take one. Roll them out and flatten

them a little bit. Very nice.

Do you have a play list for this? I have the most magnificent woman

called Fiona who is helping to sort out the music. So I think we may

have to start off with a bit of Wham! 9.30am.

I don't know what we will end up on. Is it going to end slowly, like a

school disco? I don't know. It will end with a Big Bang, hopefully. And

somebody sent in to resuscitate me! My eldest daughter has permission

from her lovely school, to support me. I have heard that there is

confetti, and the lovely Michael Ball is hosting Breck fast that day.

Love changes everything! I love Michael Ball! Show them the toot you

of Michael that you have got! He is involved. It should be brilliant. I

know it is cheesy but if people donate and support me, it will boost

me on. It's for a good cause. Obviously I

went to Nairobi in January, I saw the incredible work that Comic

Relief does, and also in the UK. You know, if you could throw one of

these biscuits now, you could hit a Comic Relief project.

Is that right? You are always within 30 miles of a economic leaf project.

So give us your money, as Bob would say.

I won't fill in the rest of it! -- You are always within 30 miles of a

Comic Relief project! Do you want to try a biscuit? You know what, I'm

thrilled! So what will I be making for Sara

at the end of the show? It could be her food heaven,

clams I am going to make you a delicious dish of clams,

chorizo and crab! First I'll saute clams with garlic,

chilli and wine then I'll grill the razor clams

and the chorizo together and then I'll serve everything along

with some soft shell crab and finally garnish with fried basil

leaves and aubergine tempura. But if you get hell it will be

a coffee dessert and I make Somebody on Twitter has accused me

of double bluffing, that, like, yeah, I don't like cake!

First I'll add almonds, coffee essence and ground coffee

to some whisked egg whites and sugar and bake until set then

I'll make a filling of mascarpone cream, sugar and then sprinkle

the cake with coffee and cocoa powder.

But we'll have to wait until the end of the show

These are delicious! Are they? You heard that!

He's rustling up some fresh, seasonal dishes from produce

from his friend's allotment ? we all needs friends like that!

I belief in using the freshest ingredients I can find. It's one of

the reasons I love allotments so much. You get to pick and choose

whatever's in season. If one thing's not quite right, there's always

something else to munch on. I know these apple, they're ripe but will

be even better if I leave them for a week or two. Whereas the plums are

absolutely at their perfect, perfect ripeness. This is the moment when

they really want picking. Luscious! So someone who shares my

concern for freshness is Benito. She has one of the most amazing

allotments I have seen it is inspired by her homeland in Nairobi.

That is a pumpkin. People think it is a squash. That it is looking like

it is American. But it is so sweet. I can't find that in the shops. You

grow it because you can't get it? Yes! I like to grow unusual plants.

What is going on here? I don't even know what this is? This is spinach.

But it's a rare spinach. Try that. It's a new variety.

Like me, Bonitto loves cooking with her veg. But I think it would be

good to cook them right here, where they are grown on the allotment. So

I'm on the hunt for a couple of ingredients.

What's this? That's rocket. Rocket! You can use it in your

salad. Oh, look at that! Hey! I just love

smelling them. You never get that smell in the shops, do you? And I

can't take my eyes off your beat root.

Look at this one, it is called a cylinder beetroot.

Like a sausage? Yeah, like a sausage.

Lovely. I'm going to make some really simple potato and beetroot

tributers. Everything I'm cooking is from the allot.

How many cloves would you like? How many cloves would you like? Are you

very garlicky? I love garlic. These are the vegetables, held

together with a little beaten egg. It will be sweet. The potatoes are

bland, the beetroot is sweet, there is fennel, garlic, the onions, in

there, that will take the sweetness off. It would be nice to have

something hot? I have a pickle I have made. It has a curry spice.

Oh, my word! There is garlic, the yellow beans, the shallots and

carrots. Is this going to be spicy? Yes! Tuck

in. Tell me what you think? Mmm. It's very earthy! That would be nice

with a bit of cheese. A bit of goat's cheese or something

sharp. Mmm.

No, that's good, isn't it. It's the pickle! It's the sweetness and the

heat... ! A glass of wine would be... It would be very nice! When

I'm thinking of ingredients to bring together, I think it is often worth

looking at the landscape that sounds you. You think about Scotland, and

think about those fields of oats and then in the valleys where they grow

wonderful raspberries and then up on the hills with the heather and the

heather honey. Think how it all comes together and it can come

together in one dish. There is a wonderful pudding which is made up

of raspberries, oats, whisky and cream.

So, tonight I'm making a Scottish-inspired pudding, a simple

boozy treat you must try. I love using oatmeal in puddings. It

has a warm, homefully feel to it. And it makes the kitchens smell

fantastic. So whether it is the very fine oatmeal, or the coarse rolled

oats, that you use for porridge, you get that lovely smell as if

somebody's baking flap Jacques or oatcakes. For this dessert I'm using

a mixture of fine oatmeal and correspondent porridge oats. And a

little brown sugar to cook the mixture under the grill.

This is a treat. Anybody can whisk cream in a

machine. You can just do it in seconds but I like doing it by hand.

I've got total control over how thick the cream is.

It's so easy to overwhip. Once the cream starts to feel heavy on my

whisk then I stop immediately. I'm going to put in a tiny little bit of

that Scotch whisky. Add a little drop of whisky a trickle of honey

and blend both through the whipped cream. Finally, it's time for the

raspberries. I did very well with my raspberries.

They were one of the very first things I planted when I did the

garden and it was a real treat. But then in a moment of madness, I

pulled them up to plant cabbages or something, and it was such a

mistake, because I miss them enormously.

It's all about textures. It's the sharp, sweetness of the

raspberries. A voluptuous cream, and then the warm, toastie oatmeal.

That gorgeous thing of soft fruit, extremely naughty cream and lovely

cri is p oats. Glorious!

That looks very naughty indeed, Nigel!

Still to come on today's show: Tom Kerridge is making his version

of a ham and mushroom pie He's makes it with a bit

of a twist ? with a delicious mushroom powder pastry.

There's no omelette challenge today, instead Phil and Galton are going

to take on the 'Saturday Kitchen Take the Biscuit Challenge'

for Comic Relief ? they have to decorate the cookies that we made

earlier, and Sara will judge the best one.

And will Sara get her food heaven ? clams.

Or will it be hell ? coffee-flavoured dessert?

We'll find out at the end of the show

And if you'd like to try Galton's or any of our other

I won't be able to speak! That is probably a good thing! I am going to

do a squid ink batter. You will do the emulsion. Blanching, into ice

water. Straight into their and straight out again? Yeah. I was a

little taken aback when I saw this. It is quite revolutionary. You think

I'm some kind of dinosaur. I think you are a gentle giant who are not

necessarily embraces the modern era! This is gluten-free self raising

flour and a little bit of plain flour. Why all gluten-free? It

actually makes a very nice batter. Light crispy batter. Is it the

science behind it? It was pot luck how it all came about. A bit like

most of my cooking! There are a lot of things you can make successes out

of mistakes. Why the squid ink? Because of the colour. I think it is

really good. There is a little flavour but not a lot. It is

different. It is going down a storm. We will see, won't we?! It looks

very unusual. It is unusual. I think it is stunning. At the end of the

day it has to taste good. You want to get your batter just right. This

is from your new book? It is. It is all about fish. Coming out later in

the year. Our people embracing fish more in this country? I think so. We

are on the coast, so it makes sense for us to do something fishy

oriented. Halibut is quite expensive. What would you use at

home? UK News cut, not so much havoc these days. -- you could use card. A

bit of hake. I'm getting this ready and I will plunge it into the fryer.

In the meantime... Just wash my hands. I am going to start the

emulsion and you are going to finish it. I like this because I can be

bossy for once! You are always bossy despite your gentle jumpers. Blitz

this town? Yes. The oil is in there. Big strong flavours. I think so. I

don't smother the plate with it. It is just a little bit. It little bit

of lemon. -- a little bit of lemon. And seasoning. This takes a while?

Yes. Eventually it goes like that. What is the key to this? Long

blending and then you want that juiced? You ultimately want this

incredible green juice, which is what happens to that. Work from

there, really. That would go over there. Then you squeeze the life out

of it? Yes. We do quite a lot of the oils. I am sure Phil would do

similar oils, or a different things like that just for the flavour. This

is a little bit to the east for me. But Greens are all in. That kind of

oil is all in. The pond used them all, I think. I would add the green

oil. That is the point of the dish. I am just worried, it is very thin.

Like it was very thin in rehearsal! Hopefully it will pick up. You are

also celebrating 25 years at Molson? 25 happy years? Bliss. Working with

my wife for 25 years! Yeah, it is a milestone. We have got a few things

to celebrate. I will have a little party. I have got a huge bottle of

wine to use. You might get an invite. I might? Yes!

And if you'd like to try Galton's or any of our other

studio recipes then visit our website:

The halibut is in the fryer with the batter. As you politely said

earlier, it looks like a bit of old coal. One and a half minutes. It

needs longer. Lets Mac -- let's not poison Sara Cox. It would get me out

of the dancethon! Have you got a fitness regime? I have been to the

gym a lot and Don Pilates. -- and I have done Pilates. I got sold some

fake halibut once. A man came to my door in a white coat and said, we

have come from the north-east. He reeled me in with that one. This

fish were horrible and slimy. It wasn't halibut. It was a river

cobbler. Is that a thing? There will be a very good reason why we haven't

heard of it before! I fried it, I baked it, I Massa ousted. You

couldn't make it edible. That is what Twitter said it was. That fish

has had two and a half minutes. Beautiful. Are we ready with that? I

will just make this plate look special. There we go. That's better.

It is a must like a mayonnaise. There is a theme going. With the

jumper? It is called one too many drinks at Cheltenham. I lost a lot.

Is your wife happy? She's never happy! I'm joking! I'm joking! Hold

dear. You are the trouble. You are the problem. You get me into trouble

the whole time! Shall I get you the fish? Yes please. I think you'll

quite like this, Sara. Even if you don't, just say you do. Absolutely.

It is beautiful face. This is reliant on extraordinarily good

finish. In Norfolk we get good fish. Like you do everywhere. Well, some

places. Look at that. A bit of Blackrock. Very unusual. Correctly.

Like you! Do you think I'm correctly? Beautiful and quirky.

Let's move on. Those are just roasted for ours in a low oven with

salt and pepper. -- hours. It is a triumph. Thank you, sir.

Tracy is going to be happy with you. That was a lovely bit of life

bromance. It looks like something an archaeologist would bring up. It

looks very nice. Just listen to the crisp on that. You were quite

excited about the gluten-free aspect? I also like Inc. There is no

real reason to use ink. Sometimes it is just fun. What -- It is not first

date food, is it? This is essentially a first date! There is a

beautiful contrast when you crunch through the batter. It is absolutely

gorgeous. The coriander emulsion is delicious. The Chris Brunt that is

incredible. Would I be able to do that as good at home though? I think

you should do. OK, let's head back to Wakefield

to find out which wine Sam has chosen to go

with Galton's heavenly halibut. That was certainly a first,

battering our own face. My husband is a dab hand at cooking. However,

when it comes to the wine, the ball is in my side of the court. If

you're looking for a good match, this is spot on. Try this reasoning

from Argentina. When it comes to food and wine matching, there are

golden rules. You need to match the weight of the wine with the weight

of the dish. You need to find a dominant flavour

in the fish and match the wine to that. We have a fleshy fish that is

flavour packed. It needs to be allowed to shine. One of the reasons

this one goes so well with the dish is that it is slightly aromatic. It

is predominantly made from the indigenous Argentine great. It is

full of tropical fruit and like cheese that can stand up to the

green sauce. The reasoning goes well with the herbs. It marries well with

the chilli and the ginger. It has enough weight and structure to

balance with the flaky fish and to cut through that batter. I think

this is a wonderful wine. It is no wallflower. I really hope you like

it. Cheers! Cheers. Breaking news, River

cobbler is a thing. There we are. A Vietnamese catfish. Very slimy, it

was. I had to throw it away. It could be nice if it is fresh. I feel

like we are doing fish Crimewatch! Have you seen this fish? I like this

one. It is floral. It is good. It is very good. That is a recommendation.

That is nice, actually. It is a food wine. Quite normal flavours. You are

eating everything! I realise every time we come back, I'm still eating!

It's time to catch up with those Hairy Bikers, Si and Dave.

They've been sent to Coventry this week.

They're looking into food heritage and tasting a few things

And if the Brits are a nation of gardeners, there is one corner of

Coventry that has to be our spiritual home. And we are here to

find out more about the historical roots of our favourite veg. This may

look like an average garden centre. But there is something special about

it. This is Garden Organic near Coventry. It is a charity dedicated

to the craft of organic gardening. They have a special mission, to

protect endangered veg. Not only that, they are here to protect some

of our most historic varieties. The centre is home to an incredibly

-- incredible historical seed bank that were once the mainstay of

British gardens but could otherwise have died out. We have come to meet

Bob Sherman, the director of operations, and he is going to tell

us more about the work they do. Welcome. Have a look around. What an

amazing garden. Garden Organic is a living library of Britain's

Gardening heritage. That is a key part of what we do. These gardens

are about how to look after the landscape organically. They were

created 25 years ago and have evolved into what you see now. It is

beautiful. This is the herb garden? It is. We have got Mediterranean

plants on this side. And where we are no comment is more Chinese and

Asian. It is not just indigenous British plans? Certainly not. If we

were to rely entirely on indigenous plants, we would not only be hungry

but very bored. We have some very good herbs. But over the centuries,

many plans have come into this country and that is where most of

our vegetables come from. I don't know how much you like kale, but

that is probably what we would be eating. We have grabbed the craft of

cultivation and made it work over the centuries. I think we are a

brilliant nation in terms of cultivation of plans. When we're

talking about the plans, it is their appearance as well. You could have a

vegetable garden that fulfils your need for aesthetic says well. I love

that idea. I think it is brilliant. You get two bites of the cherry, so

to speak. It is everybody's dream, isn't it? The ultimate allotment.

Look how beautiful that Chard is. That is gorgeous. I thought that was

rhubarb. Just look at the colour. There is a lot of wax on the leaf.

What about a tomato? Tomatoes are from South America. The original one

is a little tiny one, about that big. Very tasty, tiny fruit. You

look at what is there now, we have got hundreds of varieties. They are

all different. Leaks are Welsh. I don't think so. I thought they were

Geordie! We have seen great-looking veg. But there is only one way to

get into our food heritage, and that's by tucking in.

Brilliant. This is a range of stuff from the heritage. Here are

tomatoes. That's an American one. That's a French one and these are

good old British ones. I suspect you would like to try them. And those

are the peas that I think you know very well. They have an incredible

history. The pea itself is medieval. It was 25% protein and enough to

keep the peasants working for a few days of wage and then give them a

few more! It gave rice to the dish they ate on a Sunday.

I remember when I was small, when it was coming to Easter, we would have

salt, white pepper, always, and vinegar. It was one of those things

that you kind of looked forward to as eastser was coming to. It was

lovely. Perhaps you would like to try some

to see if it is up to snaff. We preserve these. Looking at them, it

is not the kind of thing that you expect people to go wild with

excitement about. The idea is part of our heritage and

the story is as important as the seeds. Apparently it is all to do

with the siege of Newcastle and Newcastle being a royalist town and

the Scots had surrounded it. And everybody was starving down the last

bottle of Newcastle brown ale. And a French ship managed to break down

the barricade and brought seeds in which they were able to use for

food. So it saved the day. This is a tomato from the 1970s, and

if we hadn't saved it it would have been gone.

This reminds me of the sort of tomatoes that I had on a salad as a

kid. And the other thing about the tomatoes, those are the next crop in

there. If you can restrain yourself, take the seeds out, you have had a

meal and you have next year's crop. If you can restrain your hunger, you

can have next year's crop... However! You should have said it

earlier, shouldn't you?! This is a Derby Stripe. Have one each. It will

run all down your nice shirt. I don't think it will affect it.

That's a beautiful looking tomato. Oops! There's the money shot!

Straight in the lens! You can't take him anywhere, can you? Can you see

now? This is how to eat a tomato. Look at this.

Oh, that's good. Isn't it? Oh, aye. Well, that has our appetite well and

truly whetted. We could not come somewhere like this without coming

home with some goods. I have seeds, beans, everything, the

future, my friend is in my pocket! First up, it is Chris from

some of you at home. First up, it is Chris from

Birmingham. What is your question, Chris? My question is we have lovely

sea bass fillets. Nice. We have never cooked with sea

bass before, even though we love to cook. So looking for advice with

regards to kneads you have with sea bass. I'll take that.

Fish boy! Yes! Buy my book! No! If you have decent fillets of sea bass,

keep them whole. A grease-proof baking tray. And then make a

meringue, substituting sugar with salt and lemon juice. Whisk it up as

a meringue and put it over the top and bake it for 20 minutes. I tell

you it is lovely. Been on the bottle?! It is lovely.

Chris, I promise you, a fool proof way of cooking a piece of fish.

There you go. Heaven or hell? I totally agree with

Coxy, coffee should not be introduced to desserts.

There you go. Heaven it is.

Coxy? It took me years to shake that off, it was Coxy with a bottle of

wine and a packet of fags! So, there you go! Kath says, she has nettles

and would like some suggestions as to cooking with them.

You can either make a soup or a great pesto. You can grab garden

leaves. You bend the tender stinging nettles with almond nuts, olive oil,

garlic and a little bit of soup. And make a pesto. Or make a soup. Very

nice. Or you could make a bonfire and burn

them all! Or a nettle meringue! Cover it! Gary's been on. Bazzer,

it's been too long, mate! What is the best way to cook a shin of beef?

Long and slow. Stock and seal the shin of beef off in butter or oil.

In a big dish, cover it with stock for a long time in the oven. With

aromatics. I love a aromatics! A great album! What is your question,

Hannah? Hi, Matt, I heard that all of the top chefs were smoking joints

these days? Smoking? Right, so Speking meat and fish? Who has

suggestions? For me, if I have a smoker, I always put mackerel in it.

It is hot, smoked mackerel. Get the hot fish, score it, oil, season, put

it in the smoker, lid on. Ten minutes and then eat it as it is, or

take it out and combine that with some sour cream, and spring onions

or chives. Heaven. And Hannah, heaven or hell? Oh, I'm

really sorriy, Sara but it's hell. Hannah?! Bruno from London? . I

would like a chicken recipe. I like lemon butter. It is taking the

breasts off the bone. Battering them out. And then lots of butter,

levelon rind, juice. Seal it off and into an oven.

Nice. Or a tagine.

A bit of ras elhad been auto. Orange, lemons, spices. Is a splash

of wine. In the oven for a an hour or a half.

Nice. Now, heaven or hell for Sara Cox?

Heaven, please. Yes!

It's 'Take the Biscuit Challenge' time now for Comic Relief!

You both have one minute to design your biscuits

with the toppings and decorations in front of you.

Sara will judge the best looking biscuit.

There's no expense spared with the prize ? a biscuit

You have your mish lib starts, so get cooking. Three, two, one, go!

Oh, good tune! And wherever you are from, you can replace that song with

# We're the kids from... Bolton! Matt, instead of you yapping, do

one! Do one? Are you being rude?! Go on. Let's see it.

The things, we have two really nice biscuits here and we are just going

to trash them. Oh, Phil! Grow down! Sara, feel free

to dance if you want. I can't. I'm doing a lot of that on Monday! That

was pathetic! I have done a little cat. What have you done? You've just

sandwiched them together?! Look, I have a border and a red nose.

Oh, I see. Very nice. Shall I do my judging

bit? Right, so let's have a look at this.

Right, OK, I think we have a third place. I will move that out of the

order. Bearing in mind the ages of the

people that have done them! Right, well, you have made the cookies,

your own. This, I think, it is classy and nice, however, I think it

looks delicious. However, I think it is for Red Nose Day on Friday, this

is a bit more fun and I think, Galton, you have taken the biscuit!

Well done. And there is a very young picture of

you, remind yourself of what you used to look like and put it on your

fridge! So will Sara get her food

heaven clams or hell, We'll find out which one you're

getting after Tom Kerridge prepares his take on a classic ham

and mushroom pie! Now, if you want to pick up some

top-notch grub for lunch, head for your local farmers' market. They're

a great place to pick up fantastic ingredients and get a bit of

inspiration. Thank you very much. You are very

kind. Cheerio. Goodbye! But if you ask me, nothing beats a good old

fashioned pie for lunch. There are some people making classic British

pies, really, really well. I'm here to meet one of them. Paul Sykes has

been making traditional pies for three years. He now sells a whopping

600 pie as day! Hello, Paul. I'm Tom. Nice to meet you. This looks

incredible. What flavour pie is that? So this is chicken and

mushroom. I know it is rude to speak with my

mouth full but that is incredible. Lots of filling and good-sized

pieces as well. What is it, Paul, that people love about pies? Old

fashioned, traditional comfort food. That's it in a little pastry case!

What makes your pastry so great? I use suet crust pastry. Old

fashioned. Packed full of flavour. It is all about getting the flavour

into the pastry. Anyone can make a pastry but we can't give that away.

Not on camera! By using a tasty suet pastry, Paul has taken his pies to a

whole new level. . There you go.

Thank you very much. These won't last long in my hands but I'm

inspired to make my own twist on the classic ham and mushroom pie. It has

a little bit of culinary magic in the pastry! The ham and mushroom pie

it really is hard to beat. But I have a little extra tweak that's

going to make this dish even tastier.

Like Paul, I want my pastry to be as tasty as the Philling. To get

powerful flavours in there, I'm adding mushroom powder. You can buy

dried mushroomed powdered. I'm go to blitz these up in a spice grinder.

These are dried porcini mushrooms. A quick blitz and they are done. I'm

making a short crust pastry. Add flour and butter to your magic

ingredient. The died mushroom will make a difference to the pastry mix.

It will give it a depth and earthy flavour that runs through the pie.

Bring it together with egg and water.

You can finish lumping it together with your hands. You can feel the

pastry coming together. It is nice, it is soft, it is easy to work with.

While that is in the fridge, I can crack on with my pie filling. This

will have loads of it. Starting with these meaty chestnut mushrooms.

Friday loads of lovely butter. You get these brown caramelised tinges

on the outside. That starts off this lovely sweet nutty mushroom flavour.

It will be at the heart and soul of this lovely pie. When it is cooked,

remove the mushroom from the pan and choke in some onion. It will make

you cry a little bit. That is all right. Just don't let your mates

see. Give your onions a quick fry. The onions have browned from the

mushrooms. They have taken on the dues and flavour. Very simple

ingredients. Every little bit, trying to get as much flavour out of

it as possible. Mushrooms and onions done, it is time to move on to the

rich sauce. This starts with a simple white sauce and is -- and we

had mustered, white wine and cream. More richness, more flavour, just

more. It smells lovely. All this needs is some proper ham and herbs.

Nice big chunks. So when you eat it, it has got lovely flaky pastry and a

massive cube of lovely ham. Then whack the whole lot into the white

sauce. Give it a stir and it is job done. Look at that for a pie

filling. Lovely, rich, creamy, big lumps. Meaty ham. It is already

bringing a smile to my face. It is important to stick this into the

fridge, leave it to go cold. Otherwise, when you roll the pastry

out and put the filling in, if it is warm, the pastry will go soft and

you won't get a nice crispy, crunchy pastry. Vote Leave filling relaxers,

I can get on with rolling out my pastry. That already looks like it

is going to taste of mushrooms. Just keep a third back to make the lid

later and roll out the rest. This is a great pie to be making if you have

got friends coming over for a spot of lunch. You can make it in

advance, leave it in the fridge, it will sit there. Stick it in the

oven, about 45 minutes, before they come. Job done. It is way better

than making a load of Sam Burgess. All this needs now is a proper

helping of filling. Don't be shy. Get it all in. There is nothing

worse than a stingy, tightfisted pie. Then roll out a lid to keep it

in there. A pie without a lid is not a pie, it is a tart. Just saying.

Cut a hole in the middle to let out any steam. Brush the edge with egg

wash and stick it on top. Roll the pastry. Make sure you get the

bull's-eye in the middle. It was a little bit off. Definitely not going

to get a 501 finish. Give it a pretty haircut. Make it look like

you are well professional and you have worked in a pie shop for years.

I looked like I have worked in a pie shop for years. Coded in egg wash

and sprinkle on some fine leaves and sea salt. Can't wait to get that

cooked. Put it in the oven at 190 degrees. I love pies. 45 minutes

later, it will be done. There you go. Beautiful mushroom pie. If you

have friends coming around for lunch, they will be well happy with

that. Tom Sanders like a pirate, I

thought! -- sounded. Right, time to find out

whether Sara is getting her food Clams, shellfish, chorizo, that was

your heaven. Stars of the sea. Better than River Cobbler. My entire

Twitter feed is all about River Cobbler. I am sure it is nice when

it is fresh. This is your help. Tiramisu roulade. What you think you

have got? I hope I have got my heaven. The chefs made the decision.

We are doing heaven. They clearly like you. Yes! We need tempura. That

is your bag, Galton. This is smoking. That is all right. Phil,

can you split the chorizo and grill the plan. I am far too old for this.

The grill is looking good. It is all about the dancethon. Monday at

9:30am on BBC Radio 2. And on the Red Button on BBC television. Lots

of special guest appearing. All the videos on the Red Button. Last night

I couldn't sleep because I was excited about meeting you,

obviously. I was quite nervous about Monday so I was dreaming about the

dancethon. Has this idea spiralled out of control? Did you agree after

a a few drinks? It is so amazing what Comic Relief do. I have watched

Red Nose Day with everybody else for the last 20 years on my couch. I

figured when they ask you to do something, you should. I was so

pleased I didn't have to climb a mountain because I have terrible

vertigo. I was like, I will dance. It will be pretty special. You have

got the great pottery programme? Yes, it is the final this Thursday.

Eight o'clock on BBC Two. Sara Millican, I probably owe her about a

fiver, she called it a cup of tea for the eyes. I keep using that

quote. In April, uncertain, strange world, it is one hour of gorgeous

television featuring some incredible potters and my lovely judges. All

the episodes are on the iPlayer. It is an elaborate pottery. People have

to make like toilets and things like that. They made toilets the other

night. One of them was more like a log flu. It exploded! It was like a

b-day and a toilet. The challenges this year have got bigger and more

difficult and more conjugated. They have to do a bust of a man's body

for the final. We tried to get Galton on for -- to model for it but

he was busy. In here, chilli, garlic, clams. Lid on. The clams

will steam. The juices will cried. I don't need a spray tan! Have you

tried razor clams? Yes. Delicious. I wish people could smell this. It is

incredible. It is gorgeous. The chilli in there, amazing. My

favourite things. Sometimes that is what food is about. Big feisty

flavours. You don't want to see flames too often cooking. Grilling

chorizo is one of them. Where did you get your love of food from? You

grew up NA from? My dad is a beef farmer. My mum was always a great

cook. My friends would have crispy pancakes from the freezer. We never

really had them. We want to load them. My mum does an incredible

broth with a ham shank, which I do. My grandad was a master baker. He

made the most incredible high. Beef, fat onion. I make it for my kids and

they love it. Simple food. There were five of us so you would always

have two fight for the food. My lot are a bit like that.

Send us in your photos and we will get through as many as we can. Raise

some money. Right, I have to wear these trousers tonight, I don't want

to get juice all over them. I am going for a Chinese. I am really

excited. You have been cooking all morning, to be fair! It is all day

rugby today. I am going to have a few beers and watch the rugby. Is

that your Mrs over there having a drink?! It is midday somewhere! This

smells and looks incredible. So happy. Clams are really easy to cook

with. I do linguine with chilli and some parsnip and garlic. It is so

easy. People can be shipped -- scared of shellfish. Clams need a

really good wash. They can have a lot of grit. You need to give them a

good clean under running water. That is very much it. You have to be

quick. You cannot leave them around too long. Clams do like to die quite

quickly. Let's get some oil over that. This is incredible. Beautiful.

If I move aside... I feel bad for the viewers. I wish I could love

this at the camera. It is Comic Relief. Why not?! Let's get some

wine. Look! To go with this we have got Marques de Caceres. Rioch arose

a. It is ?6 74. That is a steal. -- Rioch arose eh. I was looking? A bit

of garnish. You always need garnish. Beautiful. It looks absolutely... If

you put this with a salad in the summer, it looks so nice. Food can

be bland. The great thing about a dislike that is it is so full of

life. The ingredients themselves make it tasty. Is it heavenly, Sara?

It is absolutely heavenly. Have a glass of wine. Have you been off

wine for a while? A little bit. One of my best friends is a marathon

runner and she says it is fine to have a glass of wine the night

before. You are marathon runner. Do you sleep the night before?

Sometimes. Have you ever done a marathon? Give over!

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

Thanks to our great guests, Galton Blackiston, Phil Howard,

the brilliant Sara Cox and wine expert Sam Caporn for

All the recipes from the show are on the website:

Next week Angela Hartnett is here and I am back in a few weeks!

But don't forget I've got some Best Bites for you tomorrow morning

MasterChef is back, to find the country's best home chef.

The MasterChef kitchen is alive once more. Come on, let's go!