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Good morning. Stay right where you are and enjoy 90 minutes of world
class food cooked right in front of your eyes. This is Saturday Kitchen
Live! Welcome to the show. Cooking live with me in the studio are two
formidable chefs. First, the woman who has put Eastern Mediterranean
food firmly on the culinary map with her best-selling books but
more recently her brand new London restaurant, Quince. It's the blonde
bombshell, Silvena Rowe. Next to her is a chef who's helping
maintain Ludlow as a gourmet hot spot with the shiny Michelin star
he hangs above the door of his restaurant, La Becasse. Making a
welcome return to the show, it's Will Holland. Good morning to you
both. So, Silvena you are kicking off the show, what are you cooking
for us? It is blueberry and chili molasses glazed belly of pork. And
a salad that is prepared with feta and yoghurt and cumin.
It sounds great to me. Slowly cooked? Slowly cooked then a
flash grill all in the oven. Will? I'm taking a gamble, I'm
going to have a go at sweet red wine souffle.
A big gamble xap We are serving that with summer berries, creme
fraiche and mint. Very few ingredients. Easy to do at home!
Two very different dishes to look forward to and we've also got a
great line up of foodie films from the BBC archive. There's Rick Stein,
Anjum Annand and, Nigel Slater and the great, Mr. Keith Floyd. Now,
our special guest today has one of the most recognisable faces in the
world having graced the front cover of nearly every fashion magazine
from Elle to Vogue. But more impressive than that, she's also a
massive petrolhead! And a massive friend of mine it is Jodie Kidd. We
have been trying to get you on the show for ages, but something has
been keeping you busy? Yes, I'm pregnant! So, I'm very excited. My
mouth has been watering, telling me about the food.
Due in September. So, we are cooking for two.
Yes. At the end of the show, I am
cooking food heaven or food hell for Jodie. What spr is your
favourite -- what is your favourite ingredient, food heaven, what would
it be? R Well, I'm a big -- Well, I'm a big fan of fish. So probably
a Dover sole. Nothing too pungent or strong.
And not too expensive, they are about �20 each! Now, what about
food hell? Probably another fish. Probably a mackerel. Something
stronger, I'm not a fan of if. You have to get it as fresh as a
daisy, that's the thing. Really? I will watch and learn.
Ours is three weeks old! Is it?! either mackerel or Dover sole.
The Dover sole, this is cooked fish is skinned and filleted then pan
fried in butter. It's served along with a stew of chorizo, artichokes
and tomato. It's finished with a few home-made potato gnocchi and a
handful of fresh herbs. Or Jodie could be facing food hell, mackerel.
The mackerel is glazed with a mixture of ginger, garlic,
coriander, tamarind and a spoonful of honey then flashed under a
fiercely hot grill. It's served on a bed of spicy lemongrass noodles
and a few chinese greens. You will have to wait until the end of the
show to see which one Jodie gets. Now, our two guests, eleie, you
wrote in, who have you with you? have my boyfriend, Ben.
You are a teacher? Yes, in Reading. Are you off? Five weeks left, then
the holidays. And the holiday? We are going to
America. And Ben, what are you doing? I'm in
the RAF rv. A fantastic job.
-- I'm in the RAF. A fantastic job.
To call in: Put your questions to us live later
on if you get on the show I'll be asking you if Jodie should be
getting food heaven or food hell. So, start thinking.
Heaven! Right, let's cook. First, the woman in charge of the brand
new restaurant in Mayfair, Quince. It is Silvena Rowe. You have been
busy in the last few months? I have joined the rest of the chefing
world. 18 hours a day, working with all of that. If I fall asleep, slap
me, with pleasure! What are we cooking today? I have a fairly
youngish pork. It is fairly lean. So basically, what I will do with
So basically, what I will do with that is simply plonk it in my tray.
Here I have some spices. . I like cardamom, coupin seeds and
fennel. While you crush the cardamom, I will rub the seeds on
the top. My restaurant is eastern Mediterranean. It is the food of
Turkey, Lebanon, Syria, Jordan. So, a little bit of salt in here.
They have particular spices, cardamom being one, that sort of
stuff. It is very sweet? Yes, I like to, in this country we love
pork with apple. So instead of apple I go for blueberry.
We have three major molasses. We use them in dressings, we use them
in mar United States, in glazes, etc. So, having done that, we have
chicken stock here, which I will pour over it. Basically, we are to
leaf it now for three to four hours in a fairly low oven. Once we cover
it, of course. So, it is basically braising?
to be honest I leave it for as long as I can. I like the meat to be
flaking off. To be able to pull it. So, can you put that in the oven
for me, please? Thank you so much. So, what temperature? About 150
Celsius. Something like. There$$NEWLINE So, about a gas
four? Yes. Let's see what is happening here, then. Very nice.
So this is looking fairly good. Make sure when you work with it,
that it is cooler. Now, the salad? Before I do the
salad, shall we do our, you know? You know who is the chef here,
don't you. Imagine you are in Quince! I was never in doubt.
Right, blueberry, don't go for the fresh ones, the cheaper once, the
frozen ones are just as delicious. You are waring -- wearing the
proper colours! So, the sugar and water. Then pass it here. Once you
start a messy job, you have to finish it. Can you pass it through
the sieve? Yes. I will do that. Once you pass it through the sieve
add lemon. Congratulations on the restaurant,
you have the first review today? Apparently we are sultry and
glamorous! St That is what is being said, I could not disagree with me
-- it. And r and the restaurant?
restaurant is fabulous. I think it is the epitomy of sultry and
glamorous, don't you think?! think it is a real compliment.
We want a real jam here. You cannot get it from the shops, so this is a
real work of your own. So it makes it even more delicious.
. Now, the pork here. James, you are doing everything for
me now! You know your place on this show, I tell you! Now, this skin,
we are taking it off. This is fabulous to do a crackling with,
but not in this dish. What is the best way to do a crackling, James?
With pork belly, cook it for long slow cooking, but not to cover it
with tin foil, but about the same amount of time.
Then crank up the heat before you need it.
OK. So what we do now is arrange our belly of pork on the tray.
Where is the chilli going? In here. Yes, in there.
In there? Yes, please. God, didn't I that! Just double
checking first. All of my chefs are afraid of me, I
don't know why? I'll tell you one day! Over the phone! Now, at this
stage I love to put it in a very, very hot oven to finish it off. If
you really want if you have the time you can finish it in the sal
mander. Or a very hot grill if at home.
So, give it a give amount of this. Is that the portion size? Yes.
This is one of the best-selling dishes.
People love it. It is fabulous.
I bet they do with that size. People who don't love pork even
love it! If you want to ask a question on the show, call this
number. I have to do this bit, first! You can put your questions
to us live later on. You can find Silvena's recipes with the others
on the show at the website: What we have here is yoghurt and
feta cheese. I love those two things.
Here are the leaves. Well done! Explain what we have in
here? Basically we have yoghurt, feta cheese and we are really
whoshing it together with a bit of cumin and lemon.
Yes, a little bit is OK. No need of salt or pepper, the seasoning is
perfect. The lettuce leaves go in there. Coat them nicely. Then I
have sesame. With cumin seeds that I will sprinkle on the top. I love
the crunch. The creaminess of the dressing works together with the
crunch. Tell us about Quince? It is eastern
Mediterranean, in the heart of London, Mayfair, fabulous food. It
is a touch of Lebanese, a touch of Ottoman, but really British fare.
The best of British pork, beef. Come and try it.
I swear, we have unbelievable food. The salads are incredible. They are
all fat-free. I don't use dressings, so the food is light and
deelectible. Light? You have two kilos of pork
here! But we are in Britain. I love pork. British pork is phenomenon al,
so why not. Where do the ideas come from?
heritage, my dear. I am Ottoman, Turkish, Bulgarian and I have
basically gone back to my roots. It is a little bit of a play on
flavours, that kind of thing. That looks good to me.
This is fabulous, yes. You want it caramelised. Remember
the blueberry molasses will do that exactly.
It is fabulous. What is this I'm doing here? It is
black sesame seeds and cumin seeds it give as wonderful crunch and
flavour to finish. There is your salad.
And here are the baby squares. T this is phenomenon al.
So, it basically goes back in a really, really high temperature?
Yes. The ovtown is easy, but the grill
you have to watch it. So, with the seeds on top and this is your dish
finished. So, remind us what that is again?
This is blueberry and chili molasses glazed belly of pork and a
salad with feta and yoghurt and a touch of cumin.
It looks good to me. I know it smells good, but does it taste goo?
I'm so excited. Dive into that. Tell us what you
think? I suppose that pork is the only thing you can do that which?
Beef, brisket, it will not get the same flavour? No. I think that pork
lends itself well to the fruitiness. It works great together. People who
don't like pork even love that dish. Chicken thighs? I have a chilli and
har Issa marinaded chicken thighs. Happy with that? That is really
good. It right and fresh. Really good! Will, ever cooked pork and
blueberries? No, but like you said, you always use something sweet to
cut the fattiness, so why not use the blueberries.
The molasses is Turkish. They usualally use pomgran at. The
blueberries, though is fabulous with the pork. Mull berry, I use in
my dressings, all of my dressings are made with fruit. Nothing is
with oil. It is fabulous. Sounds good to me. I will not get
any of it this side! Now, to Peter Richards to Kent, what did he
choose to go with the stunning pork choose to go with the stunning pork
belly? I'm at the light railway here outside of sitting born. I
have so make track floos town to find some great wines to go with
Silvena's cooking is all about creativity and delicious, often
eclectic flavours that can make it difficult to find the right wine.
In this dish there is feta, pork, blueberries and spices. These
ingredients can give you options when it comes to the wine. If you
fancy a palate-cleansing wine, then look no further than this Riesling,
but my choice is for a red wine, one that marries freshness with
juiciness, that is not an easy thing to find in an affordable red,
but it is something that the Ravenswood Vintners Blend Zinfandel
2007 carries off well. When you look at a bunch of citizen
fan del grapes at harvest it is messy. There are the ripe grapes as
well as the overripe ones but with an experienced wine maker putting
that together, you can make up a beautiful marriage of freshness,
with character. Citizen fan del is famous for its aromas of
blueberries and blackberries to pick up on the molasses it is rich
and juicy to work with the pork and the molasses and the heat of the
chilli it is fresh and crunchy in texture, to work with the salad and
there is a lovely savoury creaminess running through the wine
to pick up on the feta and the yoghurt. It is a succulent,
motherish, delicious wine. Much like your dish, Silvena. So,
what a treat! Sorry, Peter, I did not watch any of that. I was
listening to a two-way conversation about high-heeled shoes, but what
do you think of the wine? I love it. He has a great sense of my food.
This is not an easy dish to match because of the sweetness.
Did he try the dish before choosing the wine? Yes, they do.
They call me. It is all properly done here, you know! Will, what do
you reckon? It is lovely. I don't want to annoy you to say it is like
a barbeque. I have no problem with that.
It sounds good to me. The men are happy. Ben? Great.
Beautiful. Now, you can join us here at the
chef's table, just write to us with your name and address and
importantly, the daytime phone number.
Later on, Will is taking on a culinary challenge with a special
dish... Souffle! A red wine souffle! It could be tricky.
No producer. First, a Mediterranean escape with
Rick Stein. He is in the hills of Mount Etna, which it turns out is
The soil around Etna and the lemons grown round here
a real Sicilian delicacy, He says the secret
but they treat the lemons very gently and don't break the skins.
He only wants the juice and not the mashed-up pith.
HE SPEAKS ITALIAN
Then the lemon juice is mixed with sugar
and a little water and poured into this wonderful machine.
I think the creation of machinery like this
is a real testimony to ingenuity to- create something really refreshing.
Sicily is home of ices in the Western world,
Sicily is home of ices in the Western world,
but they say it was the Arabs
who gave them the inspiration with their ice-cold sharbats or sherbets.
Granita is much grainier - which is- what granita means - than a sorbet.
I just love watching this as the icy shavings turn to slurry which gets
thicker and creamier until it's time to serve.
I think a lemon granita is an Italian icon -
up there with Mario Lanza, caponata and the motor scooter.
Now do you remember this? Richard Dimbleby's little film
Well, I'm in Porto Paolo which is just outside Menfi. I'm with Vittorio
and I'm really looking forward to eating this though which is...
which is porcini - the ceps, wild mushrooms - with tomato, olive oil, a bit of white wine.
And he's going to do that with some- vongole. It'll be perfecto.
He puts in some chopped tomatoes, oil - olive oil of course -
garlic, the vongole,
Basilico, of course!
And then he chops up a fresh green chilli.
Giorgio Locatelli told me about Vittorio in London and that's why I'm here.
He rates him as probably the best seafood chef in Sicily.
He puts in some parsley and a good dollop of white wine
and then he gets the pasta going.
Mwah! I've only just met Vittorio but the thing about cooks - I know I like him.
The reason I like him is he wants to please me and that's- what good cooks are all about -
thinking about who they're cooking for and pleasing them -
and he's just given me that clam because he knows I'll like it
and I've tried the sauce already and it's absolutely delicious.
I mean, he's a star!
And then he puts in the porcini, which literally means
"little pigs" in Italian,
and he gets on to make the pasta.
The thing that keeps cropping up with me with Italian cooking is generosity.
It's all about families,
it's all about big portions, it's all about steaming bowls of lovely food.
Who could fail to have their appetite excited
about something like this?
Alla tabella! Pronto. >
Well, this is the best bit of the whole job for me.
I always manage to splatter my shirt at moments like this
but I don't care - I love being in Sicily!
Lovely al dente-ness about the pasta.
In the hotel last night, there were some Americans who said
they'd met up with a strange Englishman who was writing a book about Sicilian food
while exploring the island on a scooter. Well, we all knew who they- were talking about -
Matthew Fort, the Guardian's food writer and a friend of mine.
Food - have you had any decent meals yet?
I've had a couple of so-so meals but I've had some absolutely, absolutely stormingly good meals
made from very, very sort of simple- straightforward but extraordinarily- good ingredients. Very high quality.
I totally agree and I think that's what makes this place so fantastic.
Very nice to see you, Matthew. If you find anything like wine,
'Matthew mentioned such a good dish -
'simply grilled swordfish... Don't wave, Matthew!
'..with a Sicilian classic sauce - salmoriglio.'
I like doing these sort of simple dishes
with char-grilled food, with barbecued food outdoors.
It's the sort of thing where you can have a couple of friends sitting by
and have a bit of a chat and a glass of wine.
I always think it's quite nice when you're cooking, to have people around
but you don't really want them too close when you're in a busy kitchen
doing something rather over-complicated.
But this salmoriglio's really straightforward.
This is olive oil, water and lemon juice.
I'm adding oregano, flat-leaf parsley and celery tops.
Then I put in garlic,
freshly ground black pepper and salt.
And this salmoriglio is probably the most popular sauce in the whole of Sicily
and it's really good with roasted meat.
So now to grill those lovely swordfish steaks.
All they need is a few flakes of dried chilli and a bit of seasoning.
Swordfish are best in late spring to early summer.
I was told that that the Sicilian fishermen say something in Greek before they start fishing.
Now this is to trick the fish into thinking that it is Greek fishermen
who are not very good at fishing rather than Italian who are!
Well that's what the Sicilians say.- Well, they would, wouldn't they?
I've cooked the swordfish for four minutes on each side - now that's really important -
so that it's nice and moist in the middle.
I mean, basically this is a classic, isn't it?
I mean, if you think of the perfect- fish for a barbecue, it's swordfish
and the salmoriglio goes so well with it.
And just a green salad and some chips.
Nothing fancy. That's perfect for me.
I suppose Matthew is still on his scooter buzzing around Sicily.
It would be so good to have had lunch with him and yap about fish,
cheeses, tomatoes, great sauces, breads...
well, until the wine ran out!
Fabulous food as
Fabulous food as always from Rick. That sauce is perfect to go with
almost anything you cook outside this weekend. If the weather let's
you, of course. It has been raining this week, but brilliant for the
fruit and vegetable. You are diving into it already? This is so good.
This is from my garden. I picked it in the rain this morning. Just for
you. Good man.
I thought with you, I would do a little, being with child, a fancy
meringue. A raspberry meringue swan.
Wow! So we start off the meringue with egg whites.
Now, of course, you can buy egg whites that are pasteurised.
whites that are pasteurised. Can you? If you can't find those,
telein supermarkets already. They are very popular in America. They
have just started to come here. Egg whites in a tub in the supermarkets.
Already pasteurised. I love that. I will do that with
the fingers. I do it with the top of the shell.
It takes forever. I like the fingers.
Now, brought in up the Bahamas? Barbados. Lovely. Lovely. My
parents had a family home in Barbados, so we always were there
for the holidays, but lived here. That is where you were spotted by
the great Terry O'Neill of course? It was indeed. We were on holiday.
I was 15 years old. Terry went up to my mum and said I think that she
can be a model. I was engrowsed in horses and showjumping as a junior.
I was going up to the next level. Your family are heavily into that?
My dad was about to go to the Olympics with the show-jumping team
until something happened to his horse, but an amazing showjumper
and he went on to play polo. I took after him and was being a youngster
doing the showjumping scene and then was spotted for models. I was
just about to go up to the seniors, I needed a horsebox. I had never
had my own horsebox. I thought I would give modelling a go and it
could enable me to buy a horsebox. Give it a go! I was a pot washer to
make money, you went to be a model! But there was a controversy at that
time about the thin models? Yes, when I started modelling it was the
time of the adroj news now, you know, girlie, blokey kind of look.
Very dark photographs. It was that period.
-- adrogynous. Fashion is like that, it changes.
It will go into the superCindy Crawford look, then go back into
the tomboyish look. Now, I have this done here, the egg
whites down with the sugar. Now we are going to take the raps berries.
-- raspberries. This is where we start to build up
the swans. We take this and place two pieces on each one. This is its
wing. That's its wing? Is this going to
be like a work of art? I won't be able to eat it? It will be a great
shame! You will be able to eat it, but the idea is that raspberries
are really in season. With the rain, it will make it go crazy. Excuse me,
I know I should not lick my fingers, but it is delicious. We take this.
What is that? It helps you stick this down.
I amateurible with ovens, I was brought up in a country that were
all Aga. I only know how to cooken an Aga.
You can't do these on an Aga. Make sure that they are nice and
thin. Janet did these yesterday, they were like big fat ducks! But
you put them in the oven and at 200 degrees they are lovely and soft
and sticky. I am going to finish this off. Add
some more raspberries. While we are doing that, you are a jack of all
trades, you are a model, a polo player? I know. I'm confused.
A dancer, a presenter? I am confused in my career path..A
Golfer and the racing driver? I know, we are oft on the race
track together down at good wood. Yes. When it comes to sport, you
are keen on sport, you are doing this swimming thing? Tell us about
that? I am. I am. Today we are launching the British Gas Big Dip.
They have a 25-metre pool into the middle of Clapham Common. People
can go along and they can swim, they can do classes in the water.
There is a wonderful beach there. It is mad it is brilliant.
This is purpose-built? Yes, it is there for a month and then to goes
to Manchester. People can go along, take their family, sit on the beach,
relax, hopefully if the sun comes out. They can take part in a huge
number of activities. They have volley ball, water polo. They have
fitness in the water. This is all about encouraging
people to swim? Exactly. To get out, to be active. To get sporty as we
are hosting the Olympics next year. This is a drive to get people
involved in sport. You are nodding about swimming?
am a dolphin myself! You get the Bahamas, you have the Plaque Sea, I
have my local pool! I cheated, -- you have the Black Sea. I have my
local pool! I cheated, every kid did it, but it is great to get
everybody involved in this? Yes. Swimming, while I've been pregnant,
it is a lovely thing to do. The reason I really got into swimming,
I have a charity foundation that I was raising money for. I thought
the best thing to do would be the marathon. I started to train for
the marathon. I am just not built for running! Nor am I, love! Nor am
I! As I'm about to put a load of cream on! Running is not my bag! So,
my body could not handle it with my bones, and everything. So, I did a
swim. I did this British Great Swim. You swim a mile and you can still
raise money for charity. It is very tough, actually. You have to swim
on open water. It was on the Thames? It was, but
they have amazing locations. I should have done Lake Windlemere up
in the Lake District. It is beautiful there, but I chose the
Thames. It was great, but daunting swimming in open water where you
don't have lines to follow or you are just looking ahead you in this
murky water! Look at that. They are amazing.
Now, I have done these with the pasteurised eggs, just for you.
Amazing. That is so sweet. You can if you want, take that and
do the tail! Oh! What can I say, museum work! This is all a bit
fancy?!. You are showing off! There you go, and a bit like that. Like
most things in the UK, it is raining... Oh, its bottom fell off!
Look at that! It is gorgeous. I don't know what to say Just dive
into it. Oh, the bum is coming off again!
Just ignore that. Stick some mint in instead.
How-do I attack that? In the cream I have double cream, a touch of
vanilla and raspberries. If you are going out, you are near
a garden centre, it is bound to be raining, get yourself strawberry
and raspberry plants. They are so simple to grow.
How delicious is that? You have just made a pregnant lady very,
very happy! What are we cooking for Jodie at the end of the show? Could
it be food heaven or food hell. Dover sole, food heaven. Roasted
with chorizo. With home-made gnocchi and fresh hers.
You are -- and fresh herbs. Or could it be food hell? Mackerel.
Served with spicy noodles and a few Chinese Greens! That was half a
swan in your mouth! Some of our guests in the studio get to help to
choose Jodie's feat today! Dover sole.
What about you? Dover sole. You have to wait until the end of
the show for the final result. It is time to spice things up with
another menu of easy Indian food from Anjum Anand.
Take a look at this. I'm heading to the
This stunning landscape was the inspiration for Emily Bronte's classic novel, Wuthering Heights.
The Keighley and Worth Valley Railway was started in 1968.
It's a recreation of a 1950s branch- line serving the local community.
It's hugely popular and is entirely run by volunteers like Jessica,
who help to maintain a wonderful piece of history in Yorkshire.
Hi. Hi. Are you Jessica?
I am, yes. Hi. Anjum. How do you do?
Nice to meet you. Shall we have a look around? Yeah. OK.
And what kind of food do you serve on these evenings?
It can be a huge variety.
It can be things such as roast beef and things like that for our Sunday lunch train.
To more complicated dishes.
This is the tiny kitchen where all the action takes place.
Jessica and two other colleagues will have to prepare
a three-course Indian meal in this space, for up to 50 guests.
Have you ever cooked Indian food?
No, I've used jars and things, but that's really it.
That's not cooking. No.
To get her taste buds tingling, I am going to start Jessica off with a Kashmiri specialty...
Now, Rogan Josh is probably the most familiar Kashmiri dish
that we know of in this country.
In Kashmir, they would use just lots of spices, and yoghurt.
So if you slice that and I'll get into these garlic cloves
to make a puree. Mm-hm.
First, I'm going to fry up all my spices in hot oil.
I'm using black and green cardamom pods, pepper corn,
cloves, cinnamon and mace, which is derived from the nutmeg tree.
Next, I'm going to make a paste using six cloves of garlic
and one square inch piece of ginger.
So in with our meat.
OK. All in. Right.
And, if I can have you gently browning that off in the onions.
I haven't gone too dark with the onions
is cos they're going to cook now more with the meat...
Even more. Yeah. Yeah.
There's big pieces here. Would you leave them this size?
OK. So how did you get involved in this train? Or how did that happen?
Your parents are involved too, aren't they?
Yes. They are still... Slightly less involved than they were. Mm.
My father used to bechairman of the catering department.
Ah! Now the connection makes sense.
He roped you in, didn't he? Something like that, yes.
OK. I'm just going to puree these tomatoes.
Then I'm adding half a teaspoon of chilli powder
and two teaspoons of cumin,
coriander and garam masala.
Now, fennel seed is really typical of Kashmir. Mm-hm.
It is something that should go into- Rogan Josh. It just works.
Although it sounds unusual, it works well with the lamb.
So I'm adding two teaspoons. OK.
In go the tomatoes.
This is yoghurt. I've stirred it so it's got no lumps. OK.
So, three tablespoons.
OK? Stir. And that's really all that goes into it.
Now I'm going to leave the lamb to stew for about 20 minutes.
Once the liquid has reduced, I brown the meat slowly in the masala.
What it's doing is concentrating those flavours? Yeah.
So you just need enoughliquid in there to stop it catching?
Yeah, exactly. So it shouldn't be dry. OK.
But there shouldn't be so much liquid that it's bubbling away.
Yeah. So I'm happy with that.
I can smell the caramelisation of that masala. I understand.
I need to add some water.
It's not supposed to be a thin gravy, but also not thick,
cos we're going to have it with rice
so we need enough to moisten that.
All right, so that's boiling. I'm putting the heat back on.
Turning it down a bit and then, leaving it till the lamb's completely cooked.
Another ten minutes or so.
Un petit peu de garnish.
That is more than garnish cos once you crunch into that with the lamb,
it's really fragrant and fresh.
And I think it's time to try.
That's fabulous. Is it? Yes.
That's not converting you to eat lamb in Indian restaurants, is it? It might.
You're kidding? Yeah. Success!
That's a good curry. Mm.
If I do say so myself!
Apology for the loss of subtitles for 53 seconds
I'm going to
I'm going to whip
I'm going to whip the
I'm going to whip the ingredients together for a minute.
I love the orange. Tasting time. My favourite time.
Very nice. Very nice. Very delicate. Light for the end of the meal.
I have come back to the railway in south Yorkshire. Today Jessica and
the rest of the railway's volunteers are preparing for their
round-trip. Jessica is organised, but the size of the task is
beginning to dawn on her. I'm busy getting on with it. Not
trying to think about it too much. If I do, I will get paranoid about
Good morning! How is it going? It is OK.
Can I help? I think we have everything under control.
I didn't expect to be demoted! But it is good to see Jessica and her
team are confident. The passengers are boarding and the journey is
about to begin. Now that it is full-steam ahead,
the food must be served within the two hours of the trip. 20 minutes
into the journey, things are not go Jessica's decided to serve pilaf
However, the journey can't be delayed because this historic steam locomotive
shares its line with a local commuter train.
So, in the heart of Bronte country,- the Keighley and Worth Valley Railway
has served up its first Indian menu.
Oh, it was exceptional. It tasted nice.
Well presented. I really enjoyed it.
We had the lamb and that was just really good.
There was no heat to it, but the spices came through just so well.
It was really tasty.
I had the rice, and I could have sat down and just had the rice on its own. It was wonderful.
The main courses have gone down a treat. Now it's time for dessert.
Kashmiri cuisine, because it's so regionalised has surprised me a little bit.
It's just more varied than I imagined it was going to be.
Things don't need to be hot, just because you're using spices.
So that you can gain depth and taste to a dish without actuallymanaging to blow somebody's head off.
It's been quite nerve-wracking, but the great thing is that we've all pulled together,
because ultimatelyit is all a team effort down here.
That's the best thing about it, really.
You can see
You can see more recipes from Anjum on next week's show. Still to cock
on Saturday Kitchen, Nigel Slater is doing battle in his garden.
After fighting off the local wildlife, he retreats to the
kitchen to make a mixed vegetable soup with cannellini beans and
Chard. Keith Floyd is in the Pyrenees mountains from France. He
is taking off a Basque chicken to prepare by himself in the fabulous
bow tie. There will be serious EGG- plaining to do, Will, if he cracks
under the pressure, live a little later on. What are we cooking for
Jodie at the end of the show? Will it be food heaven? Can she eat food
heaven? Have you eaten the meringues? They are gone! It could
be food heaven, sofr sole or food hell, mackerel.
Will, what do you like the sound of. The king of fish, the Dover sole or
the tiny, cheap, mackerel. I will go for the Dover sole. Just
as I don't want to upset Jodie! the man in charge of the hub at La
Becasse, welcome back it is Will Holland.
Now, souffle, you have made these? Yes, these are going in the oven,
but now we shall go through the process.
There we go, gas mark 350 degrees for eight minutes.
Don't keep checking and opening the door.
Right, we are making a syrup. Sugar and water.
You are confident with the souffles? The thing is, there is a
lot of people at home who are scared about it, basically. There
is no need to be scared, that is is no need to be scared, that is
what I'm going to show you. Why are you looking nervous! Famous
last words! Talk about the syrup? If we are getting technical, we are
taking it to 1-2-1. To you, me and everyone, we are boiling it until
it is a syrup. Sugar and water boils more than
boiling water. You boil water, then add sugar it
continues to heat up. It is 1-21. So that is a part. Now in here
there is corn flour and red wine. Often making souffles you make it
with a custard base. This is the first time I have seen this.
There are two ways, as you said, the custard base and then this
version, which is corn flour. All I have done is to mix the corn flour
and red wine. As I want an intense red wine flavour, I have a wine
with a lot of oomph. So something big, a Rioja, a Merlot. A Shiraz.
Something that is big that packs a good punch.
When you are doing the souffle moulds for Will, you basically take
the butter and make the lines up the side of the dish. This is
supposed to make the souffle rise? Thaet it.
Onwards and up wards. -- that's it.
I think that this is murmow jumbo. Make one up and one down. -- mumbo
-jumbo. I think that is a Michelin tale!
Any way! I'll do it your way! We are using our eggs pasteurised
again. We are using these so you don't get
partially cooked eggs. Fantastic! What is in there?
corn flour and the red wine mix. You have to bring it to the boil.
You can see how thick it comes it has been there for a minute or two.
You have to keep whisking it? you don't want it lumpy.
This is Rioja in there? Yes. As soon as it comes to the boil, out
it comes. You can see how thick it is. Get all of that out. Whisk the
syrup and the red wine mix together. That's it. That is the finished
base. Now, tell us about Ludlow. An
amazing place, famous for wonderful antique shops. Great food?
course! I'm just going to pop this in the fridge.
I'm going to throw in the sugar. When we make the souffle it must be
cold. Ludlow is a fantastic food destination. It has great
restaurants and it is the culture of the town, the butchers, the
bakers, there is a fantastic food festival that happens in September.
You are doing it? I'm not doing it, it has been going on a lot longer
than I have been in town. It is its 17th year this year. That is
incredible. So for each souffle. I need a whisk. I will use this one.
It is important that the base is cold when you make the souffle.
Which whisk? A Kenny Atkins whisk or are a normal whisk? You said
that, not me! So, a couple of tablespoons here.
Ludlow is famous for Sean Hill? was the pine year. I am there to
fly the flag. It is -- He was the pioneer.
It is a great area? It is a rich area for all things lovely. Someone
is rearing suckling pigs for me. I have a farmer, the pigs have my
name on them as they are running around the yard. I don't think that
they know it! They are all called Will? Yeah, they have a tag on them.
Now, you are using a whisk, but I think this is quicker? Listen, I
don't want to say it is a fool proof recipe, yet.
It doesn't look like it at the moment! But you can be brutal with
it. It is the corn flour? Yes. Did you sugar those? Yes, they've been
sugared. Excellent. Instead of using a
spatula, tonight be afraid of getting your arm in there,
incorporating the meringue and the base.
Now, you make these before service? These are brilliant at home.
Because of the corn flour it is a sturdy mix. You don't have to make
them and cack them straight away. You can make them a couple of hours
before. You can pop them in the fridge, so the desert is ready to
go, basically. As soon as it is pudding time, pop them in the oven,
eight minutes or so... Now you have to be careful not to... You press
it around the edges with a pala tte knife? Well, na any area of the --
any area of the ramekin, if it has not got butter it will stick. So
use the knife and smooth it off like that.
I know you are a keen cook, Jodie, ever tried making a souffle for a
dinner are party? It is dangerous. Especially with the old aga, but I
have someone at home who is a fantastic cook called Rachel. She
did a cheese souffle the other day. That was brilliant. So I do love
them, but I'm a roast girl. I can do a roast for a dinner party, but
souffle, I would get a little nervous! So this method stops the
mix from sticking to the edge. You pop them in the fridge and put
them in the oven when you are ready. James you have made the berry salad.
It is lovely with the fruits coming from your garden. There is creme
fraiche and mint chopped through it. The lemon is in there to bring out
the flavour. Do you want to get them out?
get them out, I'll put them on the plate.
The moment of truth. I heard the eight minutes.
They look good. They look pretty, pretty good! They look good to me!.
There we go. Amazing.
It is a good job they did work, you brought something that is special
with you this morning? Yep, it is my mum's birthday, my special guest.
Not only have a made a souffle live on telly, it is my mum's birthday.
Your boy did good. Remind us of that again? Sweet red wine souffle!
You lucky thing. How chuffed are you?! He eis pretty good at this
game. Look at that. They are all works of
art. I feel ashamed to... Well, here, both of us! Dive in.
This is gorgeous. Someone tried it yesterday, they
said it was like eating hot red wine marsh mallow! Gorgeous. That
is seriously good. I was wondering what the wine would
be like with it. It has a delicious sourness to it. It works
beautifully with the egg white. It is not as good as the meringue,
but it is OK! Let's go and see what Peter has chosen to go with Will's
Peter has chosen to go with Will's Will's souffle is stunning. It is a
really intentive take on a classic recipe. When it comes to sweet
dishes you want the wine to be sweeter than what you have got on
the plate, but we don't want anything too rich or heavy, it
could overwhelm the bright and fresh flavours. The key for me with
this dish is that light, airy, almost frothy texture of the
souffle. That makes me thing that a little bit of fizz in our wine
would be a brilliant thing. You could go for a derbgs misec
champagne, but I have a wine that not only goes perfectly with the
wine, but it is sensational value for money. It is the Taste The
Difference, Brachetto d'Acqui 2010. There are those who may see the
wine on the shelf and thing it is pink, sweet, cheap and passen by,
but that would be a crying shame. This is a gem of a wine. Brachetto
d'Acqui 2010 is an historic style from the famous Piedmonte region.
It is renowned for its fruity character. That is what you get and
what we need with the dish. The red wine with the souffle make it is
fruity. That combined with the berries in the dish tie in
brilliantly with the wine. You get that gentle sparkle here. That
picks up well in the lightness of texture in the souffle. Yes it is
soft, sweet, but also fresh and herbal that works well with the
basil and the mint in the dish. Finally, the beautiful colour that
ties in so well with the vivid presentation on Will's dish. So,
Will, it is a style of wine that may not be to everyone's test, --
taste, but it is a great match. Is it a great match? I don't thing
he tasted it with the souffle. It is quite sweet and artificial.
It is horrible. It is like being a kid when you
drank cherry aid, not keen. What do you reckon? I would say
that the match with my dish was a great success.
Ben? It tastes like pop! It is quite light, but a miss.
Now, you can be joining us here at the chef's table. All you have to
do is write to us with your name, address and daytime telephone
number. The address is: It is time for Nigel Slater to supply us with
simple supper ideas. Today he is raiding the vegetable patch,
hopefully no snails, let's see if there is anything left for him to
I suppose I'm what you might At home my garden is split
That's what I love about growing your own.
I can pick a courgette when I want.
It's much fresher than in the shops.
Growing your own, it's not just about planting seeds and picking things.
It's about looking after things.
It's about nurturing them.
In my case, it seems to be a never-ending game with predators.
I mean, these red cabbages,
they have been lunch for... probably him, actually.
This little chap has probably had more of my cabbage than I'll have.
If it's not the snails, it's the squirrels that have a go at anything.
I just stand there shaking my fist at them...uselessly.
It's so exciting to see my vegetables grow into tasty produce that I can simply add to any dish.
Well, that's if I can get to them first.
Somebody's had a nibble at my courgettes. In fact, that's not a nibble - that is somebody's supper.
It could well be the foxes. They are incredibly hungry.
They come right up to the back door.
And they seem to be living in my neighbour's garden.
My Tuesday night supper.
I'm cooking what I call Nigel's Adaptable Bean Soup,
which, in short, means you can adapt it to be whatever you like.
Start by making a base.
Chop some spring onions and carrots.
Add to a little hot oil.
And throw in a bay leaf or two to add some depth.
To add colour, I'm putting in tomatoes then pour in some
vegetable stock, fresh or dried, whatever you have in your cupboard.
To give my soup some real body and make it into a main course, I'm adding cannellini beans.
These are pre-boiled.
Strange as it sounds, I'm going to put some orange in there. Just a single piece of peel.
It just adds a quiet, warm citrus flavour to it.
The real secret to a good soup is using your old cheese rinds, the ones in the back of the fridge.
I found some Parmesan.
If you leave it there, it doesn't really dissolve. It just slightly softens.
And it sends that savouriness that you get with Parmesan very gently through the soup.
So when you taste it, you don't think, wow, there's cheese in this soup.
But you know there's something working behind to bring
all the flavours together and give it a real richness.
The crazy thing is, it's the end of your Parmesan.
It doesn't cost anything at all.
At this point, this soup can become anything I want it to be.
And I honestly don't know what it's going to be.
There is a point when you open the fridge,
you go to the salad crisper, you go to the veg rack and just see what's there.
I mean, I know that there's some beautiful chard out there.
Chard is one of those vegetables that deserves to be better known.
It's a wonderful vegetable. It's so easy to grow.
And it's one of the few vegetables that doesn't seem to be attacked by all sorts of slugs and bugs.
The lovely thing is, it's two vegetables in one.
It's the crisp stalks and then the very soft, tender leaves.
You don't really find it in supermarkets.
But most people on allotments will have a row of chard.
If you have an organic box, you will probably get a weekly supply.
The stalks take a little longer to cook than the leaves, so pop them in first.
I'm adding some fresh parsley for seasoning,
but you can add whatever you fancy.
What I've got in there are very...
earthy, quite robust vegetables.
And I want something in there that's very soft and silky.
Chard leaves, because they are a bit like spinach leaves...
they just become soft and melting when they're warmed.
They don't need much cooking.
the cheese has softened but not completely melted.
It's just added bags of flavour.
The beans have turned the whole thing into a main course.
I've got this lovely tomatoey stock.
Then, just because I love it, for no other reason,
I'm going to put a bit of my favourite olive oil, a really fruity extra-virgin olive oil.
It just drizzles over.
There we are.
Make a whole batch of this, and it will last you for days.
You can add something new every time you get it out.
Come Friday, my meals tend to be about what's left
in the cupboards and fridge from my shop earlier in the week.
It's often about making the most of a bad job.
But it's quite surprising what magic you can make out of what you have left.
So I'm going to make them into the most delicious meal.
Supper tonight is a Tidy Friday Pan-fry.
This to me says fry-up.
One of those big rustic meals that's not about gentle flavours.
It's about getting things fried in a pan with crispy edges.
Just a very cheap meal where I'm using everything.
This really is making it up as you go along.
It's a collection of what's left in the fridge and what's still hanging around in the cupboards.
This is seriously relaxed cooking,
restricted only by your own good taste.
If I wanted this to be a little bit- more elegant, I'd peel the potatoes.
But I love potato skins, particularly when they go crisp in the hot oil.
That's when I think they're at their best.
Dishes like this have got to be rustic. They are meant to be big.
They're meant to be quite untidy looking.
Chop and gently boil the leftover cabbage,
just enough to soften it a little.
I'm also going to slip in some parsley.
Chuck the fresh greens in with all the crispy things.
Throw in some parsley.
It's my Friday night supper, but it's also a great kids' dish.
It's an idea that they're actually getting some fresh greens in there as well.
The trick of a great pan-fry
is having different textures, tastes, shapes and sizes.
There is more
There is more quick and easy recipes from Nigel next week. Right,
it is time to answer your foodie questions. First on the line it is
Rebecca from Durham. Rebecca, hello, how old are you?
11! What is your question for us? How do you make the perfect
chocolate fondant? Well, you basically make it similar to the
souffle, so starting off with butter and chocolate in a bowl and
warm it up over a pan of hot water. You add a little bit of corn flour,
and fold in the egg whites. Put it in a mould. Lining the mould like
Will did with the souffle with butter and sugar and bake it in the
oven for eight to ten minutes. Then you can freeze them or put them in
the fridge and cook from frozen, but butter the moulds really,
really well, but cook them for exactly eight to ten minutes.
Having said that, I will send you a recipe. So stay on the line. How is
that for you? Thank you. What is that for, is that for your
cookery badge? Yes, and I'm doing the Young Chef's award.
Well done. What would you like to see at the
end of the show for Jodie? Food heaven.
Tu! And Brian, what is your question for us.
Thank you! What I have is courage ets.
What can I do with them? I love courage ets.
-- courage ets. I like them with a bit of flour and
then fry them in some butter and omive oil. Or saute them with corn
flour and they are beautiful cold or warm. You can cook them like a
rosti. Or stuff them.
And remember, keep the flowers. Everybody is getting rid of them.
Keep them, a nice little batter, of vodka and tonneic.
-- tonneic. They are fantastic with may nais.
Tonnic. -- they are fantastic with mayon
ace. Now, Toby? What would you like to
ask us? I have been fly-fishing. I have caught my first fresh
rainbow trout. What would you do with it? Keep it whole. Stuff the
belly with something, nice soft herbs, dill, chervil. Wrap it in
tin foil or paper. A splash of white wine and pop it into an oven.
At 10 degrees. For ten to is a minutes it steams inside the tin
foil of the paper so it keep it is nice and moist. When you open it
you get a lovely waft coming from the bag.
I know that I like my butter, but literally, nut brown butter. A hot
pan, butter, it starts to go brown and a squeeze of lemon Joyce over
the top of fresh trout is delicious. What dish would you -- would you
like to see at the end of the show, food heaven or fell if? -- or food
hell? Food heaven. It is a whitewash! Right, it is
that time of the show where the chefs battle it out to see how fast
they can make a three-egg omelette. This is going to be tight today, I
think? I know he is a Michelin- starred chef, so lead on.
Let's get the clocks on the screens, please. Are you ready, a three-egg
omelette cooked as fast as you can. Three, two, one, go! The cons
station you get! competitiveness! Oh, my God!
Remember it must be an omelette it must be an omelette.
Remember your mother, Will! Will, Will! Notice there is no round of
applause for that one. Will, your mother may be here,
mate... But.... You can disqualify that. I'm not proud of that
What is your mother going to say! Silvena? Well, it's not bad.
It's not bad?! It's not good, really. Come on. This is not bad. I
work 18 hours a day now, it's not bad! Look, this is... Don't feel
sorry for her James! I ain't pregnant, but I ain't eating either
of them! So, will Jodie get her idea of food heaven or food hell?
All of our guys have been going for food heaven, Dover sole. We will
find out what Jodie is having after a classic film from the Keith Floyd
archives. After last week's bat well a formidable French cook, he
has retired to a fancy hotel. He is stretching from the Mediterranean
You usually see them from the plane- But these mountains profoundly
as reflected in the highly-spiced cooking of these fiery people.
These farmers aren't posing for picture postcards. They are essential to this region.
The landscape is dotted with stacks- of fern, like crunchy walnut whips.
Spanish influence abounds.
The cooking is highly spiced, gutsy, and simple to cook.
This place is like a morgue! Nobody here! Forty-eight tables, and not an order in the place.
Well, it IS January.
You know how we scrounge things, and inconvenience the "patrons".
So they have the afternoon off, and I'll cook my own lunch.
Basque people are proud about their red peppers - come down here,- Clive! - green peppers, and onions.
In fact, those are the colours of Pays Basque.
They're also proud of their jambon de Bayonne, which is an essential part of this chicken dish.
Maize-fed, free-range chicken - just the legs, because that's economical. I've seasoned them.
Some beautiful fresh tomatoes which I've peeled and crushed up.
One thing we must have is their famous red pimento powder, which is a bit spicy.
So I'll do a bit of chopping, a bit of cooking...
a little glass of M Bonnet's special wine - it's his hotel that we're staying in.
They say a day without wine is like- a day without you-know-what!
The director says I haven't been doing enough chopping, so we'll put that to rights.
We'll fry these onions in a moment,
in some lovely lard.
You don't use olive oil in the Pays Basque, or butter, or corn oil, as I've said before.
You use goose fat, duck fat or pork fat. I have to chop these green peppers up.
Show them, Clive! Come on! I'm doing my best to be jolly sporty on this January afternoon,
dashing away with the sharp knife!
People like to watch this, because they hope I'll cut my fingers, but I never do!
Very elementary, very simple.
Then we need some Bayonne ham, cut into tiny pieces. I'll explain where all these go in a minute.
I'll chop those a bit finer, I think.
Pleased with me so far? I'm quite enjoying myself. I've got the hotel to myself.
About 800 rooms, and only the BBC crew staying in it - quite a turn-off for the owners!
Bit of parsley. Lovely fresh thyme.- Look, I've made a rainbow!
A little bit of pimento.
Stay on that, Clive. Thank you. I'm going over to the stove, OK ?
I put chopped onions, little pieces- of jambon de Bayonne, which is ham from Bayonne - get it? OK ? -
and some lovely, lovely lard.
Next, I put in the seasoned leglets- of "poulet de mais" - chicken raised on corn.
I hope there's a picture of those corn stores!
That's why the chickens are yellow.
Anyway, back to the pot!
Let those take a nice golden colour- in this quite brisk heat. Turn them all over.
Next, in go my red and green peppers.
Stir those well in. Let them take the lard, and get well seasoned with the bits of ham.
Now, if the director... Oh, I can manage.
Into my little bit of parsley I've put that fierce, red pimento powder, OK ? And the garlic.
Got it, Clive? So that goes in.
It all takes the heat really well.
Then, finally, these chopped tomatoes and all their juices.
Stir it in like that.
Give it a good...
..a good shake, like that, and let it simmer.
That'll take one hour, 20 minutes. I'm going for a stroll. See you in the dining-room.
MUSIC: Ravel's "Bolero"
BBC research shows that you find these pictures just as exhaus... as fascinating as I do.
This was the birthplace of Ravel. It's said he hummed "Bolero" on his way down to St Jean de Luz
for a plate of grilled sardines. Yum yum!
Seriously, this former whaling port- is great in winter. Louis XIV got married here.
Hemingway liked it, and I like Hemingway. "We had a good meal.
"Roast chicken, new green beans, mashed potatoes, a salad, and apple pie and cheese."
Sounds good! ALMOST as good as my brilliant Chicken Basquaise. Isn't that delicious!
As you can see, it's down to me and Ernest at the moment,
so I'll get on with my lonely supper.
If any publishers are out there, I really want to be a novelist.
Here's a piece I've just written.
REVERENT VOICE: "The cold air cleared my head, and the snowy mountains looked fine.
"Jake wanted a drink. I said no, we'd miss the dealing.
"As we walked, the sun broke the ridge. The horsehair was going good, and men did business."
Pulitzer Prize for me, I shouldn't be surprised!
"Pablo was cooking Bayonne ham over charcoal.
"I watched Clive taking mood shots of men discussing pelote with passion.
"The women sold hard mountain cheeses on rough tables,
"and stacked spiced sausages like gold bars.
"Jake said it was time Clive won an award for his photography.
"I went to buy a Gateau Basque." Filled with custard. It's good!
Yes, we did
Yes, we did like, that Keith. Classic stuff. It is time to find
out if Jodie is facing food heaven or food hell. Everybody here has
made their minds up, if it was not writing on the cards, already, food
heaven could be this lovely piece of Dover sole, the king of all flat
fish. With artichokes and chore eethow.
I love -- ch ritzo. Or there could be mackerel. What do
you thing that this lot have decided? I really hope that they
have gone author that -- for that 7-0. The mackerel is gone. So, I am
going to take this fish, first of all. I have to prepare the fish. If
you guys can make me the gnocchi, Phil, if you Will? -- if you will?
-- if you guys can make me the gnocchi, Will if you will?! With
Dover sole, this is one of the world's most expensive fish, this
one was �17. Wow! Mind you, we are in London.
So, London prices and all of that. But it is quite expensive is Dover
sole. So, remove the skirt. That is
So, remove the skirt. That is called the skirt.
Now, the skin if you go that way it is smooth, but like a cat's tongue
if you go that way. So we have to remove this skin. We cut this at
the back of the tail. That is why we keep this part of the tail on.
So we remove that. Grab a cloth. This part of the skin not that
tasty. For a whole Dover sole we are have to prepare it.
Oh, look at that. It reminds me of waxing my legs! For Lady Gaga, she
has a handbag there! Remove that bit off as well and we can take the
head off. Yes.
Remove that head. So chop it through. A nice sharp
knife and straight through. Is it difficult to fillet these or
is it a time thing. It is easy to fillet.
Mackerel is too. Now, salt, pepper, often you would
not put flour on this, but it working really well.
So get hot oil in the pan. As we are going to cook this whole. We
place the whole fish in the flour. If you have it whole, you would
cook it similar to what I am doing now. We start off with the oil
first of all. Then you start cooking it with the butter and
stuff. Sorry, I'm in the way. I'll point
it over here! What's that now? That is more oil? Just normal? Yes, you
can use olive oil or rapeseed oil is very good. Seer it off, then are
going to add a few nobs of butter. If we add the butter too early, it
will burn. So add the oil and colour it a little bit.
Then we add the butter. So the butter is going to give it a nice
flavour while it is cooking, see? Hmm! Now, at that point, we just go
round... Yes, the bump. So it is starting to brown now.
So you get a nice colour and we flip it over.
Lovely. That is what we are looking for.
Now at this point, take the whole pan and straight in the oven. So
with the butter, with everything else, it speeds up the cooking time.
Don't transfer it on to a tray if you don't have to. That goes in
there for five minutes. In the meantime we have the gnocchi. That
is what Will is making it is baked potatoes. The skin is off. Put
through a ricer. You definitely need one of these it makes the best
mashed potato. Is it lazy mashed potato No, we
have to do all the work! Then with the potato you need eggs and
parsley. Now, the artichokes we are cooking that with this.
This is the choritzo. That goes in there. In the pan.
So, the artichokes go in. A little bit of oil.
Yep. And we start them off. We take this
Ibericochoritzo. So, quite chunky pieces? Yes, you
want the flavour from that. There is no point in cutting this too
small. This is fantastic stuff. You can find it here? Yes, right
here. There are lots of Spanish suppliers now.
Tomatoes... Score the tops of them and put them in boiling water.
That's that. Straight in there. We are basically going to conkas the
tomatoes, to remove the skin. -- concasse. You put them in
boiling water for ten seconds, the skin starts to come off.
So, in that pan we are going to add sherry.
Stand back a bit. Sherry? A bit of sherry.
Look at that! Some chicken stock, even though this is a fish dish we
put a bit of chicken stock in there. Cook that down.
Take the tomatoes out. See the skin coming off? Yes.
Take them over to the guys here and they will concasse the tomatoes.
That is deseeding them? Yes, deskinned and deseeded and diced.
There are the gnocchi. They are lovely.
You can freeze the gnocchi. But they go straight in. You can
flavour them with whatever you want, saffron or whatever you want.
Straight in the boiling salted water. As soon as they come to the
surface they are cooked. Now, if I can have my tomatoes
carefully done as well. We turn that up now. The reason we
put the lid on is to cook the artichokes. That is the key. If are
preparing this, with the artichokes, they go brown.
That's when they are ready? When they go brown? Well, no, if you
leave them out, they oxidise like the apples. So once they are peeled
they have a habit of oxidising. So see that, the gnocchi has come to
the top? So quick. Grab a plate.
That's it. Thank you very much.
So, these can them come out. They are the little gnocchi.
They look lovely. Now, this is cooking away.
Artichokes don't take long to cook about four or five minutes. They
have nice flavour from the sausage. Some double cream.
Stop taking the mick of how I pronounce things. I mentioned what
I said to the there are manager, you have put weight on, you've been
eating pork pies! So we have a little bit of chervil and chives.
Now, the tomatoes in, the gnocchi in. You can almost have this as a
dish on its own. This is good enough to eat as it is
like that. It looks incredible.
Salt, pepper. Our fish is out. That can go straight on our plate, will.
This oil from the sausage is amazing.
So, that is it. A nice hot oven is what you want
for this. A touch of lemon juice on there. I will season it up for you.
That is a monster of a fish. Beautiful.
It is lovely, isn't it? Then you have this.
And so quick. That is the key, well it is with
three of us cooking! That would take me all day! It is, you can do
this dish with any fish, it doesn't have to be Dover sole, but the idea
if you have all of that with the herbs on the top, guys.
Wow! That looks amazing. A nice and easy dish. Careful of
the bones in there. There you have it. My Dover sole with choritzo and
artichokes. Dive into that. You have to see if that is food
heaven. It looks like it is! Tell us what you reckon.
Now, all of this waste from the artichokes, you can't do anything
with it, but you get an amazing flavour from the artichokes.
What would you do with the spare artichokes? You have to get rid of
it. You can't really use it. Now, to go with this, Peter has chosen a
Stork's Tower Tempranilllo Shiraz Rose 2009.
Ignore the colour. It is fine. �4.99. I preferred this one to the
one we had before. Dive into that. What do you reckon?
The gnocchi is nice! Thank you very much! Delicious! Nice? Very, very
delicious. What it is, it is the perfect pasta sauce as well.
Thank you very much. Best of luck for September. That is all today on
James Martin hosts the live cookery show, with guest chefs Will Holland and Silvena Rowe. There are classic moments from Nigel Slater, Rick Stein, Anjum Anand and Keith Floyd; and wine expert Peter Richards matches wine to all the studio dishes.