:00:00. > :00:14.Good morning, I'm that and this is Saturday Kitchen Live. -- I'm Angela
:00:15. > :00:36.Hartnett and this is. Welcome to the show. It's great to
:00:37. > :00:41.be here, I've got two fantastic cooks with me. What this man does
:00:42. > :00:44.not know about Indian food is not worth knowing about, Saturday
:00:45. > :00:49.Kitchen favourite Cyrus Todiwala. And a good friend of mine who
:00:50. > :00:54.happens to run a small and pair of restaurants, just one or two, you
:00:55. > :00:58.might have heard of some of them! Russell Norman. Good morning, both.
:00:59. > :01:05.Fantastic to have you both. Russell, you are up first? I will celebrate
:01:06. > :01:09.summer with John Dory fillets with Orange, fine herbs and pink
:01:10. > :01:15.peppercorns, accompanied by courgette shoestring fries. I bet I
:01:16. > :01:19.get to make those! Everybody says I can't make courgette fries, I will
:01:20. > :01:25.do it on live television. And Venetian? Very, and Berry of the
:01:26. > :01:31.season. And a hint of spice to celebrate the fact that it was the
:01:32. > :01:36.gateway to the Spice World. Mr spaceman, will this take a long
:01:37. > :01:41.time? About five minutes, no more! I will celebrate analyst for sugar and
:01:42. > :01:50.butter. I thought something unusual. Spiced pecan pie. We have cloves,
:01:51. > :01:56.star anise, in the mixture we have cinnamon, some very nice and lies
:01:57. > :02:01.green to finish it off. A nice light fish, heavy desert. It is nice to
:02:02. > :02:06.have a sweet, it is also very. Rate sounding dishes, but we have
:02:07. > :02:13.plenty from the archive as well, we have got films from Rick Stein, the
:02:14. > :02:18.hairy hikers, Janet Street Porter and it James Martin. -- the Hairy
:02:19. > :02:22.Bikers. This man is one of the funniest in the country, he is
:02:23. > :02:25.brilliant, a Welsh man, lovely to meet you, Rhod Gilbert.
:02:26. > :02:32.APPLAUSE It is such an honour. I was very
:02:33. > :02:38.upset when they got rid of the Buzzcocks, it was my show, you were
:02:39. > :02:44.great on it. Start on a higher! Start with the down parts of my
:02:45. > :02:49.career! You are a busy man. I keep myself ticking over. It is food
:02:50. > :02:54.heaven or hell at the end, what is your food heaven? I used to live in
:02:55. > :02:59.France years ago, I have not added for years, rabbit. I have not had it
:03:00. > :03:07.for 20 odd years. -- I have not had it. And food hell? Octopus. I know
:03:08. > :03:14.you have built an empire on it, but I can't stand it. It is the arms.
:03:15. > :03:23.Tentacles. Even if we cut it up small? Maybe if it was ground
:03:24. > :03:28.two-way... Help? I will have some pulp to octopus. For the rabbit, I
:03:29. > :03:34.will plan braised rabbit with artichokes which we will saute with
:03:35. > :03:38.chilli, garlic, Rosemary, baby artichokes, white wine and chicken
:03:39. > :03:43.stock. We will serve that with delicious roasted fennel. Your food
:03:44. > :03:49.hell, which I would quite like to eat, sorry, raised octopus with some
:03:50. > :03:56.sliced oranges, lemon rind, new potatoes, oranges, parsley,
:03:57. > :04:02.artichokes and basil with crispy squid on the side, two Italian
:04:03. > :04:08.antipasti. If I can pick the octopus out, it is not so bad! Are you
:04:09. > :04:12.hungry? Yes. We will start cooking in a minute. If you would like to
:04:13. > :04:20.ask a question today, call the number on screen.
:04:21. > :04:27.A few of you can ask us like questions later, if I get to speak
:04:28. > :04:34.to you I will ask if you want Rhod to face food heaven or food hell.
:04:35. > :04:39.You can use social media as well. If you are watching us on catch up, we
:04:40. > :04:46.will not be here, do not call us! Let's start cooking, Russell is up,
:04:47. > :04:51.get your appetite ready, Rhod. Mr Norman, how can I help? Talk about
:04:52. > :04:59.the ingredients. This is one of my favourite fish, John Dory. The
:05:00. > :05:06.Italians call it amp Pierre true, Saint Peter. Why? Because apparently
:05:07. > :05:10.he picked the fish out, there were two black marks on it. We call it
:05:11. > :05:21.John Dory because the Italian for gate keeper sounds like John Dory.
:05:22. > :05:29.We have lemons, oranges, all of these delicious... The sauce is what
:05:30. > :05:33.makes the dish. It is fragrant and sweet, matching the sweetness of the
:05:34. > :05:37.fish on the lovely texture, and a little bit of spice. Venice was the
:05:38. > :05:42.gateway from the east to the west and vice versa. The spice route was
:05:43. > :05:47.a very important part of Venice's development. That is a nod to the
:05:48. > :05:54.past and a reminder of what Venice once was. You are the Venetian
:05:55. > :05:59.expert? Very nice of you to say. It is the nominal. I am like this with
:06:00. > :06:05.a map and three phones and I lose my way, use it around like Zebedee,
:06:06. > :06:08.incredible. It took a few years to get used to the winding, Labyrinth
:06:09. > :06:14.he and back alleys, but once you get used to it hit is easy. And the last
:06:15. > :06:19.time you were on the show you opened a restaurant in Brighton. We opened
:06:20. > :06:25.in December, we just signed a recent we are starting building work as we
:06:26. > :06:30.speak in Bristol. Fantastic, that is where you will start going, outside
:06:31. > :06:34.of London? It is a natural progression for us, it works well.
:06:35. > :06:40.It is nice opening restaurants in really exciting cities. Bristol is
:06:41. > :06:49.exciting, Brighton is exciting. Would you go down to Cardiff? Love
:06:50. > :06:55.to. Had you not got one in Wales? Not yet. Everybody is like you, they
:06:56. > :07:02.do not like octopus! Keeping away from us! Scotland, places like Leeds
:07:03. > :07:07.and Manchester would be fantastic? I hope so. The food scene in London
:07:08. > :07:11.has just transformed and come on in leaps and bounds over the last five
:07:12. > :07:16.or six years, and I think of operators are looking outside of
:07:17. > :07:23.London. People love food. So normally you would put fish in a
:07:24. > :07:30.much more fierce heat. You are poaching it. This is orange and
:07:31. > :07:35.lemon, fish stock, a little salt and pepper and a few very, very thin
:07:36. > :07:43.slices of garlic. I have got fine herbs, fine as in very delicate
:07:44. > :07:51.rather than... Fancy. Exactly, mint, dill, basil... Sage there as well,
:07:52. > :07:58.that's right. Fantastic. Are these all right for you, these courgettes?
:07:59. > :08:02.Nice anything, very good. Put them in some cold milk and flour. We have
:08:03. > :08:08.a courgette challenge on Twitter, everybody is seeing who hosts the
:08:09. > :08:15.best ones. Who is the competition? Of course I make the best ones, Luke
:08:16. > :08:19.Tonks, look older, people who have nothing to do with food but run
:08:20. > :08:24.hotels, Robert Hudson, he thinks he can make better than me. Shameful. I
:08:25. > :08:31.am here to prove the point. This goes in for three or four minutes?
:08:32. > :08:38.Yes, I like it slightly under comedy you? As you poach it, the heater
:08:39. > :08:42.from the stock will carry on. Asking about the courgette things, you're
:08:43. > :08:46.making courgette chips, basically? Whenever I am out with people and
:08:47. > :08:54.they order them, they think they are healthier, are they? Of course not!
:08:55. > :09:02.This is a vegetable chip. They chip is a vegetable chip, it is a potato.
:09:03. > :09:06.I know that! I didn't mean that. If anything, there is more fat in them.
:09:07. > :09:14.And you think it is one of your five a day, courgettes. It is worse than
:09:15. > :09:18.chips? If they are really thin they absorb all the oil. It is the oil
:09:19. > :09:24.that is fattening. Why didn't you make them figure? They will thrive
:09:25. > :09:31.better and they are nicer. I can see you are going to be trouble! More
:09:32. > :09:37.fat and salt, the two things that we all love! And better! Those are
:09:38. > :09:44.frightening. You have added some juice? Just lemon? Orange, lemon,
:09:45. > :09:49.fish stock. I will put the public wants and when I have reduced the
:09:50. > :09:53.sauce. -- I will put the peppercorns in when I have. You are up for an
:09:54. > :10:01.award next week? The God thank you for remembering, one of my rest
:10:02. > :10:08.rooms is nominated for a trouble award. -- thank you for membrane.
:10:09. > :10:16.This is one of my dishes from a restaurant, its Italian name means
:10:17. > :10:21.hidden court. It is great to pick up a restaurant recipe and make it your
:10:22. > :10:27.version? I get some inspired by trouble, but going to people's
:10:28. > :10:32.houses and restaurants, you pick up tips and inspiration all over the
:10:33. > :10:37.place -- I get so inspired by travel. It is great going somewhere
:10:38. > :10:42.like Venice, the architecture, the history, the beauty of the place,
:10:43. > :10:46.the quality of the air. It is quite overwhelming sometimes, there is
:10:47. > :10:52.still much to take in, it feels a lot. I have got my courgettes. We
:10:53. > :10:57.have had about three or four minutes, I would say another 1.5
:10:58. > :11:04.minutes. If you would like to put a question to any of us, call the
:11:05. > :11:08.number on screen. If you are watching on catch-up,
:11:09. > :11:14.please don't call, the mines will be closed. Pass me the fish slice. I
:11:15. > :11:17.can indeed. We're waiting for the courgettes to come up to the
:11:18. > :11:27.surface, a little bit of colour, Russell? Golden brown. That is the
:11:28. > :11:31.magic. Nice and healthy. Rhod, watch Cyrus, he stole them all in
:11:32. > :11:40.rehearsal. You will be lucky to get them. He is on a health trip, I am
:11:41. > :11:43.not! To be healthy, you have chips? Basically, yes. We have just
:11:44. > :11:49.convinced you that chips are healthier than courgette fries. You
:11:50. > :11:56.will live longer. Orange is a little garnish. Reduce the sauce, get a
:11:57. > :12:06.syrupy consistency. No better, and delicate. -- no butter. The
:12:07. > :12:10.difference between Italian and French cooking is Italian cooking is
:12:11. > :12:15.simple. We have three ingredients here, not very much done to them at
:12:16. > :12:22.all. That is the sort of food that I like to eat. It is good, actually.
:12:23. > :12:26.30 seconds on my little courgettes. I will get a little bit of salt,
:12:27. > :12:35.then we are ready. Have you had breakfast, Rhod? No! I always have
:12:36. > :12:39.John Dory for breakfast! Lovely, crispy courgettes, a little bit of
:12:40. > :12:45.salt. Pink peppercorns are not like black or green, they are very soft,
:12:46. > :12:50.like little berries. As you pop them in you press them with your finger
:12:51. > :12:56.and thumb, they split and bleed and add lovely colour and flavour. Are
:12:57. > :13:04.we ready? I will put that in front. Perfect. These are full. So,
:13:05. > :13:08.Russell, what is your dish again? Fillets of John Dory, fine herbs,
:13:09. > :13:15.pink peppercorns and orange with a side of unhealthy/ healthy,
:13:16. > :13:17.depending on your opinion, courgettes chew -- courgette
:13:18. > :13:23.shoestring fries. Looks delicious. Do you want to take
:13:24. > :13:33.the fish, I will take...? Here are your chips. Here is your fish, fish
:13:34. > :13:38.and chips. Indeed. I am always a bit suspect about orange and stuff,
:13:39. > :13:42.sweet and savoury. I am not brilliant. There is quite a strong
:13:43. > :13:50.tradition of fruit with fish. I would never do it myself. Try it, it
:13:51. > :13:55.is the only way to decide. I will have some line with a bottle of
:13:56. > :14:03.lager, that is about it. That you usually serve a piece of lemon with
:14:04. > :14:09.fish. Are you happy with that? What do you think, Cyrus? The fish is
:14:10. > :14:16.super. The dill and peppercorns coming through just gently. Are you
:14:17. > :14:24.liking that? Very nice. What about the fries? There you go, Cyrus. All
:14:25. > :14:29.right, Cyrus, calm down! Don't put an egg in front of him, you do not
:14:30. > :14:35.know what will happen next, Asian Mark that is delicious. It is very
:14:36. > :14:40.summary and pretty. Great food like that need something equally
:14:41. > :14:41.delicious to drink. I reckon Susy has picked an amazing wines. Let's
:14:42. > :14:56.see what she has. I am in the beautiful city of Bath
:14:57. > :14:59.where despite the summer showers the architecture is still glorious.
:15:00. > :15:26.Before I choose the wine for today's dishes like to wander around.
:15:27. > :15:31.Russell I have made your lovely John Dory and I know I am looking for an
:15:32. > :15:37.elegant and restrained European white wine, because a fruity style
:15:38. > :15:40.might overwhelm it. If you want to draw out the peppercorn flavour I
:15:41. > :15:45.would go straight for something like this Austrian which has its own
:15:46. > :15:52.subtle twist of pepper. But I have chosen one which enhances the citrus
:15:53. > :16:00.flavours more. I have chosen the taste the difference 2015 sauvignon
:16:01. > :16:10.blanc from France. They can be ripe with crispy fruit but this one is
:16:11. > :16:14.actually quite a light example. There is a really pure citrus note
:16:15. > :16:20.singing through this wine and that marries Peta play with the orange
:16:21. > :16:24.and lemon juice in the source and it goes well with a white flesh. There
:16:25. > :16:30.is a slightly grassy hint and I love that with the fresh herbs in this
:16:31. > :16:32.dish. And on the finish a lovely left of acidity which cuts
:16:33. > :16:38.beautifully through the fried zucchini. The John Dory with fresh
:16:39. > :16:45.herbs is a summer sensation and this is my subtle sauvignon blanc to go
:16:46. > :16:49.with it. What do you think? She's right, it's
:16:50. > :16:57.classic but it works with the fruit and the sweetness down the texture.
:16:58. > :17:07.Amazing price as well. Do you like wine, Rhod? LAUGHTER
:17:08. > :17:12.Not that much! Another bottle under the table. This is lovely, I
:17:13. > :17:20.normally go for something from New Zealand but this is lovely. It's our
:17:21. > :17:26.summer sensation, your John Dory. Summer sensation, you heard it here.
:17:27. > :17:33.I think it's super and nothing like a nice glass of this wine to wash
:17:34. > :17:37.down some fat as well. It goes down beautifully, if you drink it just
:17:38. > :17:43.with that it works well with both things. You are next, what are you
:17:44. > :17:48.making? I will be a bit of us apprise this time because they said
:17:49. > :17:55.be gentle on Angela, no four page recipes like I normally do so it's a
:17:56. > :18:06.simple spiced pecan pie. With star anise, cloves and a dash of
:18:07. > :18:09.cinnamon. Come on, I have to do my bit. Don't forget you can asked us
:18:10. > :18:25.any questions, just call us. We need all your calls by 11am or
:18:26. > :18:29.get in touch on Twitter. Now we have the amazing Rick Stein and he is
:18:30. > :18:33.heading to Greece, up to the mountains to help cook some lamb and
:18:34. > :19:15.doing a few cheeky moves on the dancefloor.
:19:16. > :19:17.In the mountains above Pylos there's a taverna.
:19:18. > :19:20.It's really famous, not only for food, but for the music.
:19:21. > :19:23.It's where you can eat and drink and dance with abandon.
:19:24. > :19:26.It's the sort of place where, if you're like me, you discover
:19:27. > :19:28.it on the final night of your holiday and you think,
:19:29. > :19:30."Why didn't we know about this earlier?"
:19:31. > :19:31.Like the best places, it's family-run and
:19:32. > :19:36.To me, it's the sort of food you really want to eat on holiday.
:19:37. > :19:37.Stuffed courgette flowers with tomato sauce.
:19:38. > :19:40.Stifado, that's a sort of Greek beef stew.
:19:41. > :20:09.Stuffed courgette flowers again, stuffed with minced spicy pork.
:20:10. > :20:12.The Greeks do the best chips in the world.
:20:13. > :20:15.Well, it wouldn't be Greece without a Greek salad.
:20:16. > :20:17.And vegetables cooked in a wood-fired oven.
:20:18. > :20:20.Now this kebab brings me back to the first time
:20:21. > :20:24.A classic local dish in which you have about five
:20:25. > :20:27.pancakes layered with this astringent cheese like a cake.
:20:28. > :20:31.That's got to be for the film crew, because they're so adventurous!
:20:32. > :20:33.The evening's just warming up, but I came here hours ago
:20:34. > :20:36.because I wanted to see how they made this famous lamb dish.
:20:37. > :20:39.So I met up with Panayotis, who runs the place.
:20:40. > :20:49.OK, today we cook lamb with potatoes in the oven.
:20:50. > :21:00.What a wonderful alternative to a bit of barbecuing, really.
:21:01. > :21:02.Just some potatoes, some lamb, a bit of oregano, salt, pepper,
:21:03. > :21:09.I have to admit that this is one of those dishes I took away with me
:21:10. > :21:12.Because it's really easy and wonderfully tasty.
:21:13. > :21:15.You can use a shoulder of lamb or, indeed, thick lamb chops.
:21:16. > :21:18.But the lamb must cook slowly and be ready without burning the potatoes.
:21:19. > :21:22.Don't stint on the olive oil, lemon juice or oregano.
:21:23. > :21:24.Don't forget the rosemary and garlic - about four cloves.
:21:25. > :21:46.You know, people get a bit sort of like, "Oh,
:21:47. > :21:51.What do you mean, "The food..."?
:21:52. > :21:59.And the food is appropriate to Greece and once you get
:22:00. > :22:13.into the sort of frame of Greece, it's the best food ever.
:22:14. > :22:31.advertisement for our National Health Service.
:22:32. > :22:36.Here we are, men all in our 60s, leaping around like spring lambs.
:22:37. > :22:40.The tall man, the better dancer, is an olive farmer.
:22:41. > :22:43.I'm sure it's the olive oil that keeps his knees going.
:22:44. > :22:47.That, a healthy diet of fish and the odd glass of wine...
:22:48. > :22:52.Yes, it's the much-talked-about Rick Stein diet!
:22:53. > :23:21.There's one dish I saw being cooked in that taverna which is served
:23:22. > :23:24.from the poshest hotel restaurants to the little taverna next door
:23:25. > :23:38.First thing to do is to coat the cheese in semolina.
:23:39. > :23:41.This, as you're probably thinking, is not a terribly difficult
:23:42. > :23:47.The accompaniment I best like with this fried cheese is honey
:23:48. > :23:50.and black sesame seeds and a little bit of oregano, of course.
:23:51. > :24:00.I think the secret with cooking the kefalotiri is not to cook
:24:01. > :24:04.So it's a sort of lovely combination of slightly molten
:24:05. > :24:07.cheese on the outside and firmer cheese inside.
:24:08. > :24:13.And you get this lovely satisfying combination.
:24:14. > :24:20.So they go just straight into my serving dish.
:24:21. > :24:37.Honey and Greek yoghurt, the best breakfast there is.
:24:38. > :24:40.They always seem to do it with black sesame seeds, but it's just
:24:41. > :24:42.very nice with ordinary sesame seeds, too.
:24:43. > :24:44.I just think the black ones look very spectacular
:24:45. > :24:50.I don't know why, but it's just a very satisfying
:24:51. > :24:56.I've only come across this dish on this trip.
:24:57. > :24:58.I mean, I don't remember it in the early days in
:24:59. > :25:03.I'm finishing off with a bit of oregano.
:25:04. > :25:05.Now, actually, the way it's most often served is char-grilled.
:25:06. > :25:08.But I just think it's much better fried like this.
:25:09. > :25:25.The cheese to use is kefalotiri or halloumi.
:25:26. > :25:35.That looked delicious and nice and simple which is your style. I always
:25:36. > :25:40.associate kebabs and lamb koftas, but instead I will be using goat.
:25:41. > :25:48.Have you had it before? I have actually. This will free due out.
:25:49. > :25:59.You have been freaking me out all morning! I lived a strange life in
:26:00. > :26:08.Indonesia, 20 odd years ago. I found myself in Indonesia living rough
:26:09. > :26:13.sort of, we used to hunt goat, me and my mate, he was vegetarian!
:26:14. > :26:18.LAUGHTER You are not serious? Absolutely
:26:19. > :26:22.serious, vegetarian since the age of 13. But we got so into the
:26:23. > :26:30.subsistence lifestyle we would fund goat, he skinned a goat with a Swiss
:26:31. > :26:34.Army knife. We would strengthen it up, to get, do potatoes in the
:26:35. > :26:39.ground underneath on the beach in Indonesia. Saw you like a bit of
:26:40. > :26:45.cooking don't you? I like about of cooking. It felt like a lifetime
:26:46. > :26:52.ago. It's an experience which makes you. Where did you find the goat?
:26:53. > :26:56.They were wild so we hunted them, that is what the locals dead. We
:26:57. > :27:04.would chase them across the beach. It sounds awful but in a way... Goat
:27:05. > :27:11.is vegetarian so he's alright eating it! Is that how it works? Does it
:27:12. > :27:19.work for beef and things like that? Can I tell my friend he wasted his
:27:20. > :27:22.time the whole life? All the holy cows are in India. When you what are
:27:23. > :27:32.finished I would like to talk about my recipe. We have made the koftas.
:27:33. > :27:40.I am putting and chopped onion and garlic, some cinnamon and some cumin
:27:41. > :27:44.and a little bit of nutmeg. I will shape them into the koftas. We will
:27:45. > :27:50.cook them, put them in a little yoghurt dressing and put in some
:27:51. > :28:02.pitta breads with feta cheese. Tonight, I'm quite excited about
:28:03. > :28:11.this, I loved Ultra Vox as a kid and you have done a program with Midge
:28:12. > :28:17.Ure? Yeah, it's me in a van with legends of the music industry like
:28:18. > :28:22.Midge Ure, it's been so exciting. Going on the road in an old van
:28:23. > :28:25.around the whole of the UK and looking at bands, part-time bands,
:28:26. > :28:31.they have other jobs going on, people who play for the passion of
:28:32. > :28:35.it. Going to their bedrooms, lounges, garages, wherever they
:28:36. > :28:40.rehearse or play and we go and watch them and talk to them. You are
:28:41. > :28:47.talking to people who day-to-day after firemen, teachers. Guardian
:28:48. > :28:52.sub editors! You can see who is your favourite but you must have had
:28:53. > :28:56.some? The big final is on BBC2 at 10pm tonight so I can say too much,
:28:57. > :29:02.the last six bands out of 1200 who applied. Did that make you think you
:29:03. > :29:08.would do a band? Because your parents are quite musical? My whole
:29:09. > :29:14.family is quite musical, I tried things out when I was a kid, piano,
:29:15. > :29:18.guitar. I don't know what they do now but they don't teach you, when
:29:19. > :29:21.you are growing up they don't teach you what you want to learn. I was
:29:22. > :29:28.listening to the Rolling Stones and The Beatles. You go to a music
:29:29. > :29:33.lesson and you had to learn how to play Jesus Joy and hope of man. It
:29:34. > :29:40.didn't really turn me on. You have your own music show every Saturday
:29:41. > :29:44.on BBC Wales. Yeah, that is why this program has been a dream job for me
:29:45. > :29:50.because I get to go to gigs, festivals, I buy a lot of the sick,
:29:51. > :29:58.I've had a radio show for ten years, so this thing has been the dream
:29:59. > :30:03.ticket. Do you think once the show has gone you will be able to play
:30:04. > :30:07.some of them on the show? I already have, some of the bands coming in
:30:08. > :30:11.for a live sessions already, a lot of the bands from the program
:30:12. > :30:16.collaborating together. They had such a great time on it. The whole
:30:17. > :30:21.thing has been a joy. It's not like a reality show where you criticise
:30:22. > :30:26.and change them, you just go and see that sounds fantastic. Nothing to do
:30:27. > :30:34.with me. I'm the driver. I just tried around -- drive around. It's a
:30:35. > :30:38.competition, it's framed as a competition but it's not really,
:30:39. > :30:40.it's more a documentary about people who play music for the love of it in
:30:41. > :30:54.their spare time. I play the recorder, that was about
:30:55. > :31:00.as good as it got. London's Burning... They don't teach kids
:31:01. > :31:07.things they want to learn. What 16-year-old kid is thinking, I want
:31:08. > :31:13.to play London's Burning? I am going to nail it! I nailed it! No, I was
:31:14. > :31:17.rubbish, of course. I would love to be able to play the piano. You see
:31:18. > :31:22.people who just rock up and put out a tune, pretty amazing. And the
:31:23. > :31:28.other thing that you are known for, you did that whole work experience
:31:29. > :31:33.thing? You are about to start filming your new series? Series six,
:31:34. > :31:39.unbelievably, goes out all across the UK in July, I think. And then in
:31:40. > :31:44.Wales, we are slightly ahead, it is shown in Wales first and then the
:31:45. > :31:50.rest of the UK. For once, we are ahead! I wonder why it is shown in
:31:51. > :31:56.Wales before anywhere else?! That has gone out in Wales, it goes out
:31:57. > :32:02.everywhere else... Have you done any cooking in that? Never anything with
:32:03. > :32:07.food. Make that happen? We are in talks about series seven, and we
:32:08. > :32:12.think may... May be like a food bank, go to a festival, combine it
:32:13. > :32:16.with the music. That would be a good idea, see how hard something like
:32:17. > :32:22.that is. I like the idea of having to find a van, learn to cook, get a
:32:23. > :32:26.hygiene thing, you probably have to have visited the cut. Don't get me
:32:27. > :32:33.started, you need lots of hygiene things. So many new restaurants
:32:34. > :32:37.start as street food vans, on the street or at festivals. I am not
:32:38. > :32:42.thinking of starting a restaurant, made, it is all right! But it gives
:32:43. > :32:46.you an opportunity to see if it is working, if the public like it, if
:32:47. > :32:53.you are cut out for it. Indian street food, perfect. I think we
:32:54. > :32:59.have got that you like Indian food, there are two Italian chefs, we are
:33:00. > :33:03.out numbering the Indian chef. I like Indian food but I am bored, I
:33:04. > :33:09.have made the same curry all the time for 20 years. What are the best
:33:10. > :33:13.and worst additions you have eaten? The worst dish I have ever eaten, I
:33:14. > :33:19.was in France a few years ago and there was a thing on the menu which
:33:20. > :33:26.is rather challenging. I asked for it, the waiter said to me in
:33:27. > :33:33.French... You know what you're letting yourself into? It is not for
:33:34. > :33:38.the faint-hearted. I had had a few glasses of wine, I was cocky. It was
:33:39. > :33:44.the most repulsive thing I have ever smelt. Not just in a food context,
:33:45. > :33:50.anywhere. It was like pure ammonia. It was like a public toilet. That is
:33:51. > :33:56.exactly what it is like. Keep it clean, it is a family show. Your
:33:57. > :34:00.best dish? You will say this, of course! I don't have one dish in my
:34:01. > :34:05.life that stood out as the very best. I am sure this will be at. So
:34:06. > :34:14.this is an Indian dish before it starts, the yoghurt with the
:34:15. > :34:19.cucumber and mint, the raita. We have crumbled fettuccine and a
:34:20. > :34:26.lovely lamb kofta. All goat, not even lamb, what am I talking about?
:34:27. > :34:32.I have not had this since the early 90s. Did you hunt this yourself?
:34:33. > :34:36.With a Swiss Army knife? I should have got you to hunt its eczema
:34:37. > :34:46.Asian Mark I even have some chilli sauce for you. I really love chilli
:34:47. > :34:51.sauce. I thought you would! That is fantastic, the best meal I have ever
:34:52. > :34:55.had in my life! I love him, he is such an amazing Welshman, he is
:34:56. > :35:01.amazing. So what will I be making for Rhod at the end of the show?
:35:02. > :35:06.Food heaven, braised rabbit with artichoke, with chilli, garlic,
:35:07. > :35:10.Rosemary, white wine, chicken stock, cook gently for about an hour and
:35:11. > :35:13.serve it with delicious roasted fennel.
:35:14. > :35:17.Or it could be food hell, octopus, which is slowly braised then sliced,
:35:18. > :35:24.nixed with orange, lemon rind, olives, new potatoes, parsley, basil
:35:25. > :35:28.and served with salt and pepper squid. It is down to the guests and
:35:29. > :35:32.our viewers to decide. You can see the results at the end of the show.
:35:33. > :35:37.Now time for the Hairy Bikers, sigh and Dave, paying a visit to a
:35:38. > :35:51.Swedish Chef teaching them the art of preserving.
:35:52. > :35:54.everything that is cool about Sweden.
:35:55. > :35:56.It's an epic mix of cutting-edge design and food
:35:57. > :35:59.It should have new Nordic cuisine writ large, Kingy!
:36:00. > :36:02.Pride in the local, inspiration from the past and influences
:36:03. > :36:11.from the wider world. This
:36:12. > :36:12.is Rosendals Tradgard, a 200-year-old ornamental garden
:36:13. > :36:14.and urban farm in the heart of Stockholm.
:36:15. > :36:16.This community-based farm provides fruit and veg to everyone,
:36:17. > :36:18.from the city's young families to Michelin-starred chefs.
:36:19. > :36:22.It's the kind of place that makes Swedish food so exciting.
:36:23. > :36:28.It's organic and it's available to all.
:36:29. > :36:33.This is Johan, who not only grows the produce,
:36:34. > :36:38.of wonderful produce, you've got the most
:36:39. > :36:39.wonderful ways of preserving it.
:36:40. > :36:44.I mean, today, we're going to find some onion here in the fields,
:36:45. > :36:49.So, guys, I just want to cut some of these flowers.
:36:50. > :36:55.And we just want to add them to the box, so let's cut.
:36:56. > :36:57.Dave's going to get a masterclass in preserving.
:36:58. > :36:59.But Johan's asked me to take these rose petals to the garden's
:37:00. > :37:11.I've got a date with head baker Linnea.
:37:12. > :37:14.She's promised to initiate me into the ways of the famous
:37:15. > :37:21...that we use for any type of bun that we do.
:37:22. > :37:27.So it contains a lot of cardamoms and Swedes love cardamom.
:37:28. > :37:31.And we're going to make a blueberry bun out of this.
:37:32. > :37:36.Swedes have an insatiable appetite for sweet rolls.
:37:37. > :37:41.On average, they each eat over 300 a year.
:37:42. > :37:43.Then we will have some butter on the top.
:37:44. > :37:52.Along with the butter, these buns have three
:37:53. > :37:59.'But we're also piling on loads of fresh blueberries.
:38:00. > :38:00.'They're a superfood, you know?!
:38:01. > :38:07.glazed, baked and sugar dusted - Linnea's blueberry swirl sweet buns
:38:08. > :38:09.are ready for a final touch from the garden.
:38:10. > :38:11.And you've picked some rose petals, right?
:38:12. > :38:34.While Si gets to grips with the Swedes' guilty pleasure,
:38:35. > :38:37.I want to learn how and why preserving plays such a vital part
:38:38. > :38:40.Your seasons must be quite short here.
:38:41. > :38:44.You know, so you've got your crop, but that's the problem, isn't it?
:38:45. > :38:46.How you keep it through the winter.
:38:47. > :38:49.I mean, basically, we can have degrees minus in the beginning
:38:50. > :38:55.So, for the rest of the year, you have to preserve.
:38:56. > :38:57.You have to dry or ferment or cook or freeze.
:38:58. > :39:02.Now, we're going to use some leaves
:39:03. > :39:05.to start up the fermentation process, so they have a lot
:39:06. > :39:07.of lactic acid bacterias and, basically, they support our
:39:08. > :39:09.digestive system and also, like, how we break down...
:39:10. > :39:14.So is this a really healthy and a really old way of preserving?
:39:15. > :39:16.It's an old way and, basically, when you preserve things,
:39:17. > :39:19.there is more nutrition that is available for your body
:39:20. > :39:20.than if you eat it raw.
:39:21. > :39:27.The fermentation process not only stops the veggies from rotting,
:39:28. > :39:30.but makes the nutrients easier for our digestive system to absorb
:39:31. > :39:39.We're going to add some of the leaves just to start up
:39:40. > :39:42.They have a lot of bacterias on them.
:39:43. > :39:45.What we have here is more or less the same thing as is happening
:39:46. > :39:50...and what we do is stop the breakdown before
:39:51. > :39:56.This is a garlic that was resting like two months
:39:57. > :40:00.Basically, the compost heap keeps, like,
:40:01. > :40:05.So we put it in a vacuum bag and we left it for two months.
:40:06. > :40:10.So this is also fermentation process.
:40:11. > :40:16.Like it brings out some liquorice sweet taste.
:40:17. > :40:22.To preserve his new seasoned rhubarb, Johan heats water to 40
:40:23. > :40:31.No, we try to keep it very low, because we don't want
:40:32. > :40:37.We just want to have something that keeps it preserved and not go bad.
:40:38. > :40:38.Because salt can kill yeast, which'll
:40:39. > :40:42.So too much salt would basically stop
:40:43. > :40:46.Let's make another jar with other things and
:40:47. > :40:50.I thought we'd just make some with mixed
:40:51. > :40:55.So, in the dark Scandinavian winter, I could imagine you could sit
:40:56. > :40:57.there by the fire with some cheese and some of these vegs.
:40:58. > :41:03.Pickling used to be a British artform too.
:41:04. > :41:06.But apart from jams and chutneys, we seem to have lost the taste
:41:07. > :41:09.for it since the invention of freezers and flown-in veg.
:41:10. > :41:12.at that, we're building up quite a kaleidoscope of veggies!
:41:13. > :41:15.If you eat with your eyes first, you want to eat that,
:41:16. > :41:20.So we just add the salty water, so we know that the process
:41:21. > :41:23.We just make sure we cover all the veggies.
:41:24. > :41:27.And, of course, now you eat it in a few months.
:41:28. > :41:31.Johan has some preserved rhubarb that's two months
:41:32. > :41:38.But of course, if you cook it with something sweet,
:41:39. > :41:43.Normally, they only stay well until the end of June.
:41:44. > :41:47.Then, they go too fibrous, but here, if you put it in,
:41:48. > :41:49.you have rhubarbs for the whole year
:41:50. > :41:53.So you can bring it up in December and make
:41:54. > :42:01.Yeah, we'll put these to bed for three months.
:42:02. > :42:05.I reckon Kingy's going to lap these up, like a reindeer let loose
:42:06. > :42:12.Let's go and sit comfortably somewhere -
:42:13. > :42:16.Well, they'll be ready in two months.
:42:17. > :42:34.Thanks, boys, I am sure it'll. More from the Hairy Bikers next week.
:42:35. > :42:37.James Martin has taken a children's classic for the inspiration of
:42:38. > :42:41.today, jelly and ice cream. His jelly is made with fresh
:42:42. > :42:45.raspberries, rhubarb and ginger cordial, he is serving it with lime
:42:46. > :42:50.syrup and home-made and alive screen. Cyrus and Russell are going
:42:51. > :42:56.to go head-to-head in the Saturday Kitchen omelette challenge today. I
:42:57. > :43:09.have to say these awful puns. We'll Cyrus Heiner 's the egg-plosive
:43:10. > :43:17.style? -- will Cyrus Harness the egg-plosive style? I don't know why
:43:18. > :43:22.this is so nerve wracking! Will Rhod face food heaven, Robert with
:43:23. > :43:35.braised artichokes, or his food hell, octopus. All right, Cyrus, can
:43:36. > :43:38.you help me? Since you have lovely butterfingers, you might as well
:43:39. > :43:44.roll the pastry. Pecan Pike, we're not making a sweet crust pastry, we
:43:45. > :43:48.are making a shortcrust pastry. I have a couple of star anise and a
:43:49. > :43:57.few cloves. We will put that in the flavouring. In the filling itself we
:43:58. > :44:04.have got some Muscovite of soft sugar, butter, plenty of butter. You
:44:05. > :44:12.love it? I do. That is how it should be. Butter is good if you do not
:44:13. > :44:17.overdo it. And that is like a classic pecan pie recipe, with
:44:18. > :44:23.golden syrup? And plenty of it in this country. It is ours, you cannot
:44:24. > :44:28.claim that from India! Everything learned from India! And the sugar
:44:29. > :44:33.from India explanation you are right Taste Of London this weekend? Busy,
:44:34. > :44:47.but good fun. There is kangaroo on the menu. We have got kangaroo tikka
:44:48. > :44:51.in a role. It came hopping from Australia, we caught it in India
:44:52. > :44:57.halfway through. We will get on so much trouble for these comments!
:44:58. > :45:04.Sorry! It is great. It is a lovely meet. It is low in fat and
:45:05. > :45:10.everything else. A bit like venison? Very lean. So marinate gently, then
:45:11. > :45:18.quick cooking on a grill. Half yoghurt, half mayonnaise. That is
:45:19. > :45:26.one of the top sellers. And then we have scallops in pastry with a
:45:27. > :45:32.cheese and chilli filling. That is baked in the oven. I tried that. I
:45:33. > :45:40.was the experimenter. I remember that. I never gave you any feedback,
:45:41. > :45:45.you can't have everything! What is the reaction be to kangaroo?
:45:46. > :45:50.Fabulous. Lots of people are voting a dish of the show.
:45:51. > :45:58.I have got the butter under sugar and the syrup has gone in as well.
:45:59. > :46:04.It's been in the hot water so it has loosened a bit. It is so sticky so I
:46:05. > :46:13.put it in hot water to get nice and soft. And the spices in the pastry?
:46:14. > :46:20.Cloves and star anise. In here I will put some cinnamon. I am always
:46:21. > :46:25.saying to you as much as I love Indian food there are so many spices
:46:26. > :46:33.involved but you have written a book which is just ten spices for the
:46:34. > :46:38.whole book? Ten spices, 120 recipes. I did not realise it would be such a
:46:39. > :46:43.challenge for me. Was it a challenge to cut the spices out? You know the
:46:44. > :46:48.food so you are tempted to add this or that or that. A tough publisher
:46:49. > :47:00.kept me on the straight and narrow, said don't you dare, I don't want
:47:01. > :47:05.anybody suing the. Cyrus, do you find that by limiting the number of
:47:06. > :47:11.ingredients, the number of spices, it makes you more creative? It does,
:47:12. > :47:15.and Britain today is exploding with flavours. The important thing is for
:47:16. > :47:19.a person who understands what he's doing to be controlled. It's like
:47:20. > :47:24.putting on half the handbrake and then seeing now you go and create.
:47:25. > :47:27.It came out of the number of classes I do and people watching programmes
:47:28. > :47:33.like this and then they asked questions and I said, they said I
:47:34. > :47:39.don't want to buy 25 spices. How long do you keep them for? I have
:47:40. > :47:42.got years, if I am honest I have got spices from about five or six years
:47:43. > :47:47.and I think they will be all right and put them in the back of the
:47:48. > :47:53.cupboard. I am trying to sell them to you every Friday but you won't
:47:54. > :47:59.take them. Bring the men, I will take them. How long should you keep
:48:00. > :48:03.them? Everything has a sell by dates of people get frightened but if you
:48:04. > :48:06.did actually put them in your refrigerator and put them in the
:48:07. > :48:13.chiller tray they were last ages. Because once they exposed, then they
:48:14. > :48:18.tend to go off because they don't like sunlight. But when you keep it
:48:19. > :48:21.in a controlled atmosphere like a fridge eight the ten to stay much
:48:22. > :48:35.better and much longer. They keep very well? Like a refrigerator they
:48:36. > :48:39.tend to stay much better. Who is this recipe from? You are inspired
:48:40. > :48:47.by your grandmother and mother like myself. This recipe is not for the
:48:48. > :48:51.mother or grandmother, it is for the boss of my house. It's the only
:48:52. > :48:59.recipe I have done that she makes at home. That doesn't say a lot about
:49:00. > :49:05.you! She doesn't like my food either! I love your wife, she keeps
:49:06. > :49:09.you on the straight and narrow. Anything I do she thinks I could do
:49:10. > :49:14.better on other way. That is like my mother. We made a potato cake the
:49:15. > :49:18.other week and I asked her what she thought and the rest of the family
:49:19. > :49:22.ate it and said it was delicious, I took it to my mum and she said it
:49:23. > :49:30.could have been thinner, about undercooked, not quite right. When I
:49:31. > :49:35.did my first book, the first copy I kept reserved for my mum, I thought
:49:36. > :49:40.she would be proud of her son having a book and all of that. I said there
:49:41. > :49:43.is a recipe inside because I dedicated it to you because as a
:49:44. > :49:51.young boy I was very fortunate and learn a lot from her. She was great
:49:52. > :49:56.at May ten whole egg many is in a blender. She was lucky of course to
:49:57. > :50:06.have a blender because most people around us did not -- she was great
:50:07. > :50:13.at making whole egg mayonnaise. She looked at the recipe and said how
:50:14. > :50:20.dare you insult me? You destroyed my recipe, what will the world think of
:50:21. > :50:25.me? So if anyone came to the book she would say my son has done a book
:50:26. > :50:30.but don't look at that recipe. My mum has had a go at me about
:50:31. > :50:37.recipes. That's quite a hefty chunk. We can take some home. Beautiful. We
:50:38. > :50:45.are serving it with this amazing vanilla ice cream. As it should be.
:50:46. > :50:51.That will keep for a couple of days? If you keep it in a nice container
:50:52. > :50:56.it will last for a week. I can't believe it survives the week
:50:57. > :50:59.however? It doesn't. What we have is a beautiful spiced pecan pie with
:51:00. > :51:14.vanilla ice cream. Very simple. Beautiful, if you need the recipes
:51:15. > :51:21.they are on the website as always. How do you feel, this is up your
:51:22. > :51:31.street. Definitely. It is very Welsh. Explain that! We have to look
:51:32. > :51:39.after our guests. We have to handle them well. It is nice to do desert.
:51:40. > :51:44.First time for me on the program. I think everyone expects you to do
:51:45. > :51:49.something with spices of course or something which makes people think
:51:50. > :51:54.differently from my perspective. Not so sweet because you don't have the
:51:55. > :51:58.sweet pastry. I like the shortcrust pastry, there is enough sugar in the
:51:59. > :52:05.pie anyway. The short cast brings it out. It's like a really
:52:06. > :52:10.sophisticated flavour. The main thing about spices and food is that
:52:11. > :52:17.people get scared because spices bring colour, aroma, texture. Chile
:52:18. > :52:25.is the one you want to watch. Silence is golden. This is lovely.
:52:26. > :52:54.Let's see what has been chosen to go with the pie?
:52:55. > :53:00.Cyrus, your spiced pecan pie means I need to find a desert wine which is
:53:01. > :53:05.nicely balanced, not too light and crisp or not too heavy and syrupy.
:53:06. > :53:12.The medium bodied sweet wines, if you like a fruity version why not
:53:13. > :53:15.try something like this from Chile. I have gone for something more
:53:16. > :53:26.classic, but more complex and a real treat.
:53:27. > :53:34.This is from a part of Bordeaux which is famous for desert wines
:53:35. > :53:39.which are made from super right, late harvest grapes. Look at the
:53:40. > :53:44.glorious golden colour. The aroma comes up from the glass, lovely
:53:45. > :53:51.sweet candied peel, pineapple and peach. Gorgeous. This is divine,
:53:52. > :53:56.it's a properly sweet wine and I would not go for anything else with
:53:57. > :54:02.such a sumptuous pie. This is useful, it still has some fresh
:54:03. > :54:10.acidity and I think that works with the pecan nuts and the sprinkle of
:54:11. > :54:15.spice, clove and cinnamon. It's rich and I like that with the buttery
:54:16. > :54:20.pastry and if you like, a scoop of the no ice cream. Cyrus I love your
:54:21. > :54:26.spicy spin on a pecan pie and this is a sumptuous wine to accompany it.
:54:27. > :54:34.I hope you enjoy it. What do you think? Normally it would
:54:35. > :54:39.scare me, sometimes it's too rich, but this one is much lighter so it
:54:40. > :54:43.goes beautifully with the pie. Do you like it Rhod? I just like wine!
:54:44. > :54:50.LAUGHTER Moving swiftly on... It's good
:54:51. > :54:57.because I don't like sweet wine but I like that. I'm exactly the same, I
:54:58. > :55:01.think your rights iris, youth and lightness. Very rounded on the
:55:02. > :55:07.finish! Did I remember that correctly? LAUGHTER
:55:08. > :55:11.Very good, we love it. Now it's time for a Taste of Britain with Brian
:55:12. > :55:15.Turner and Janet Street-Porter as they explore the Jurassic Coast.
:55:16. > :55:17.Brian is looking for lunch options and Janet has her sights on
:55:18. > :55:36.something else, lots of fossils. Now, I can't possibly come
:55:37. > :55:39.to West Dorset without getting my fix of history, and what better
:55:40. > :55:41.place than the Jurassic Coast? Geologist Paddy Howe spends his days
:55:42. > :55:44.with ancient fossils, so is the perfect person
:55:45. > :55:46.to look after Brian and me. So what kind of rocks
:55:47. > :55:48.are we looking for, Paddy? It's a hard, light grey limestone,
:55:49. > :55:53.very smooth, very flat, About one in five or one in six
:55:54. > :55:58.will have a fossil inside. That one's no good,
:55:59. > :56:01.that's too round. They tend to be much
:56:02. > :56:04.flatter than that. So, this coast line obviously
:56:05. > :56:08.is world famous for its fossils, Most of these rocks
:56:09. > :56:12.are from the early Jurassic, Yeah, that's the right
:56:13. > :56:23.sort of stone. That white piece is
:56:24. > :56:26.part of an ammonite. That one's broken but there may
:56:27. > :56:32.be better ones inside. I know it's a World Heritage site,
:56:33. > :56:45.but does that make it OK to pick up All the things
:56:46. > :56:48.which are loose ..if we don't collect them,
:56:49. > :56:53.the sea will destroy them With Janet hunting for more fossils,
:56:54. > :57:08.I'm on the hunt for more inspiration So I'm off to Weymouth,
:57:09. > :57:12.to one of the county's Thanks to his Moroccan
:57:13. > :57:15.and Spanish heritage, head chef, Taher Jibet,
:57:16. > :57:18.puts his own exotic twist on locally So, what dish are you cooking
:57:19. > :57:25.for us today, sir? Today we're going to make a local
:57:26. > :57:28.sea bream, ceviche... ..with Dorset wasabi
:57:29. > :57:30.and sea bream crackling. So much great seafood lands
:57:31. > :57:35.here in Weymouth. Erm, it's a great little town
:57:36. > :57:37.for fish, definitely. So we've just taken off
:57:38. > :57:46.the skin there, look. So, we're just going to grease
:57:47. > :57:49.the skin up a little bit, So, here I'm using Maldon Sea Salt
:57:50. > :57:53.Flakes. Er, I'm just going to get
:57:54. > :58:00.it flat...as possible. So, we get it to this stage and then
:58:01. > :58:13.we sort of press it, We'll put another tray
:58:14. > :58:15.on top... ..so it doesn't bubble up
:58:16. > :58:19.and blister in the oven cos you want Next stage is, you've got your nice
:58:20. > :58:28.fillet of bream all pin boned. OK, we're going to chop it, or
:58:29. > :58:30.dice it. So the salt and the acid
:58:31. > :58:39.from the lime will This is the interesting
:58:40. > :58:59.bit, this is my wasabi. So, whereabouts is that exactly
:59:00. > :59:00.grown? I've never seen it
:59:01. > :59:04.grown in this country. No, it's the only farm
:59:05. > :59:05.in Europe. So, in a...a circular
:59:06. > :59:13.motion like so. And you've got your wasabi
:59:14. > :59:15.grated off there. Just going to add a bit of coriander
:59:16. > :59:20.for a bit of freshness, So, with the coriander,
:59:21. > :59:25.I always use For me, most of the flavour
:59:26. > :59:31.is in the stalk. So I'm just going to
:59:32. > :59:38.squeeze that in there. But, what I like about it,
:59:39. > :00:02.it's all local produce Being half Moroccan myself
:00:03. > :00:05.and growing up with spices And I try and bring them
:00:06. > :00:12.into my restaurant, into my food, into my menus, my dishes,
:00:13. > :00:15.as much as I can, Erm, and just tweaking normal dishes
:00:16. > :00:17.either with local produce... This is really a garnish
:00:18. > :00:21.just to tweak the dish Essentially, this is like
:00:22. > :00:26.crackling but with skin. I'm just going to grab
:00:27. > :00:32.a couple of pea shoots. Taher has made a locally-caught
:00:33. > :00:35.sea bream ceviche with And there's someone already chomping
:00:36. > :00:42.at the bit to get stuck in. So that's my sea bream ceviche
:00:43. > :00:55.with Dorset wasabi and sea It's really
:00:56. > :01:12.fresh. It just takes that little moment
:01:13. > :01:19.to just grow those flavours, That's
:01:20. > :01:23.the skin. Yeah, it's a great technique
:01:24. > :01:36.he uses. I love how Taher has
:01:37. > :01:41.made such a delicious, exotic dish using only produce grown
:01:42. > :02:02.in Dorset, even the wasabi. Time to answer a few of your foodie
:02:03. > :02:06.questions. Each callable helpers to decide what Rhod will eat at the end
:02:07. > :02:13.of the show. -- each caller will help us. We have a caller from West
:02:14. > :02:19.Bromwich, what is your question? Good morning. My son is going to be
:02:20. > :02:26.cooking a leg of lamb, he just wanted to get some ideas about which
:02:27. > :02:34.herbs and spices to use to boost it up? Jazz it up a bit? Cyrus
:02:35. > :02:38.Todiwala? My turn? If you don't have the time, the whole spices work best
:02:39. > :02:46.with lime, so close, cardamom, cinnamon and peppercorns. Literally
:02:47. > :02:51.pierce the skin hole? Fry them in oil, put them in the leg, put the
:02:52. > :02:58.spices on top, solves, nice pepper, put it in a very, very slow oven for
:02:59. > :03:02.an hour or so at least, 120 degrees, maybe, finish off on a high heat at
:03:03. > :03:09.the end to Chris Briton up. It should be fantastic. You keep it on
:03:10. > :03:15.a rack and you put all your potatoes underneath, so the fat drips onto
:03:16. > :03:25.the potatoes? Good fats. What would you like to see, heaven or hell?
:03:26. > :03:31.Heaven, please. Somebody likes you! Rhod, you have some tweets? Eloise
:03:32. > :03:38.Brocklehurst would like to know which joint is best for pulled pork?
:03:39. > :03:45.I am going with Paul Kerr! Beef! And what marinade would you recommend?
:03:46. > :03:56.Pulled pork is very trendy at the moment. I think you get it in high
:03:57. > :04:06.street sandwich shops now. Why is it pulled? You need a very slow roast.
:04:07. > :04:10.You can pull it off, exactly. Normally the shoulder all the top of
:04:11. > :04:15.the leg is the best. Long, slow cooking is you get the lovely, long
:04:16. > :04:20.strands. A marinade should always have heat and sweet, so chilli,
:04:21. > :04:29.molasses, lots of cooking juices as well. That should give it a sharp,
:04:30. > :04:38.sweet edge. Paul clubs that. Look at these two, they are having a pork
:04:39. > :04:47.fetish! Your next week? It's what it would have wanted!
:04:48. > :04:53.I would not have known this. Apart from making French rem Garde,
:04:54. > :05:00.obviously, what would you do with celeriac? I risk? Celeriac is such a
:05:01. > :05:05.lovely vegetable, it makes a super super, you can great it, make Rocana
:05:06. > :05:13.'s with mashed potato, put in some chopped Combe and, chilli and
:05:14. > :05:20.coriander. When the celeriac starts to go with all the flavours inside,
:05:21. > :05:29.it tastes super. You can do plenty. There you go. Tom from London is on
:05:30. > :05:34.the phone. Good morning, Angela. My question is to Russell, probably. My
:05:35. > :05:43.partner is Italian, from Rome, she is a fussy vegetarian. Can he give
:05:44. > :05:49.me some Venetian typical vegetarian dishes that I can rustle up over the
:05:50. > :05:54.weekend? Rustle up, very nice! My wife is also a fussy vegetarian. The
:05:55. > :06:00.Venetians do not do vegetarian very well, they are an island surrounded
:06:01. > :06:05.by a lagoon, so, to them, vegetarian is a fish. Your partner is from
:06:06. > :06:09.Rome? There is a lovely dish that I am enjoying cooking at the moment
:06:10. > :06:15.with courgettes, I wife has one of those spy reliess, you spy relies
:06:16. > :06:19.the courgettes, you cook your spaghetti or linguini and you are
:06:20. > :06:23.trying to create similar shapes through the courgettes is the same
:06:24. > :06:35.straight -- shape as the spaghetti. The sauce is right a... It is like a
:06:36. > :06:38.carbonara but without the ham. If only your partner was not a
:06:39. > :06:42.vegetarian, you could have the only recipe that my mother sent me to
:06:43. > :06:50.college with, has the Getty Bolognese, spaghetti with a tin of
:06:51. > :06:57.corned beef, a tin of tomatoes soup, stir it up, he did over the top. Is
:06:58. > :07:03.that why you don't like pasta?! You have just had very bad pasta, no
:07:04. > :07:07.disrespect to your mother. I like pasta, but I don't bother eating it
:07:08. > :07:13.when I am out. Would you like heaven or hell? I eat all meats and
:07:14. > :07:19.everything, but I am a particular fan of squid and anything related to
:07:20. > :07:27.it, so it has to be held. Cheers, mate! Jane from Bristol?
:07:28. > :07:35.I would like to ask about a breast of chicken. I have stuffed it with
:07:36. > :07:38.mushrooms and onions, I would like something different, please?
:07:39. > :07:46.Something different with a chicken breast? Fresh chopped spinach is
:07:47. > :07:52.fantastic. Asparagus is an season. Would you stuff it also take yet? If
:07:53. > :08:00.the skin is on, it is beautiful. She has got onions and mushrooms, some
:08:01. > :08:05.garlic, maybe some cumin seeds. But the spinach through, checking back
:08:06. > :08:09.inside, cook it for a few minutes, you have the most succulent chicken
:08:10. > :08:17.with so much flavour. I like the sound of that, thank you. Heaven or
:08:18. > :08:25.hell? Heaven, please! 2-1. It is on the time, how are you
:08:26. > :08:35.feeling, Russell? Cyrus has been playing this down all morning. I am
:08:36. > :08:47.rubbish! Iris, you are about 24? 24.8. Somewhere around here.
:08:48. > :08:52.Russell, whereas you? Don't ask! You are down the bottom with me, nothing
:08:53. > :08:59.to be ashamed of. Russell started while you were chatting! He is
:09:00. > :09:10.cheating! I love it. Clocks on the screen. Are you both ready? Ready to
:09:11. > :09:15.go? Three, two, one! Go! No eggs in the pan yet. We might
:09:16. > :09:20.even have some decent omelettes, for once. You have gone for oil.
:09:21. > :09:29.Technique. I don't know if that is against the
:09:30. > :09:37.rules, Cyrus Todiwala, not putting butter in! I use so much better in
:09:38. > :09:47.my cooking. You are going with cheese, I like that. Is that all I
:09:48. > :09:56.have, cheese? Take your time! He will make a decent omelette. OK! All
:09:57. > :10:01.right, Russell, few minutes. You know what, that may have been my
:10:02. > :10:07.fault, I was getting really hard and I turned down. As the judge, I will
:10:08. > :10:13.take 20 seconds of your time, you are right. You had to be honest.
:10:14. > :10:20.Could you get it on the plate now? Beautiful. Get rid of the eggs.
:10:21. > :10:35.Let's go with that, beautiful. Get that on the plate! OK. Beautiful. It
:10:36. > :10:41.is not shameful. The thing is, you guys... For an omelette without
:10:42. > :10:49.gas... They actually look like omelettes for once. That looks like
:10:50. > :10:55.an omelette. I love eggs. You do. They both look like omelettes. As
:10:56. > :10:59.omelette challenges go, doing it without any heat is pretty
:11:00. > :11:12.impressive! Scores on the doors, let's go for the times. Angela, I
:11:13. > :11:18.will get my coat! One minute two seconds, OK, that is for you,
:11:19. > :11:23.Russell. That is with the time taken off, you would have been one minute
:11:24. > :11:41.22. You should not be ashamed. It is a nice omelette. Cyrus Todiwala...
:11:42. > :11:46.70 seconds. You did 42.6. Not bad. Cyrus, I don't know. Honestly, boys,
:11:47. > :11:52.you have failed me, and I was ready to knock all of this lot. They are
:11:53. > :11:57.not supposed to go up there, but I will put them up there anyway. You
:11:58. > :12:04.did a brilliant thing, well done. Rhod, food heaven of raised rabbit
:12:05. > :12:08.with artichokes, or food hell with octopus and new potatoes and lemon
:12:09. > :12:14.dressing? I will work out the scores, while James Martin shows as
:12:15. > :12:19.an amazing desert with some fabulous jelly, and great ice cream. It is
:12:20. > :12:29.not your typical kids' party version, though.
:12:30. > :12:31.I think one of the main reasons my family's meals
:12:32. > :12:33.were so memorable was the outstanding produce
:12:34. > :12:37.And, tucked away in this green and pleasant land are a hidden army
:12:38. > :12:40.So, wherever you live, you should be able to find
:12:41. > :12:42.top-notch tucker handmade by dedicated foodies.
:12:43. > :12:45.Here in Hampshire, I'm always amazed by the excellent produce readily
:12:46. > :12:47.available within a stone's throw of my home.
:12:48. > :12:49.Like the wares of Jayne and David Muggeridge,
:12:50. > :12:51.who make award-winning fruit cordials using old family recipes
:12:52. > :12:55.from their Portsmouth kitchen, which are a hit all over
:12:56. > :13:01.Drinking these is like time-travelling back
:13:02. > :13:04.But grown-ups, too, will appreciate the unique flavours of these
:13:05. > :13:09.We make quite a large range of cordials.
:13:10. > :13:13.We make a raspberry and elderflower, lemon and borage,
:13:14. > :13:19.Rhubarb and ginger, which is very good as a soft drink,
:13:20. > :13:21.but equally good in gin and champagne.
:13:22. > :13:22.You can cook with these cordials, too.
:13:23. > :13:27.They make a mean marinade and add fruity flavour to sauces.
:13:28. > :13:30.It is quite an interesting business to be in,
:13:31. > :13:34.Jayne's family have had an appetite for what you might call posh
:13:35. > :13:38.I've made cordials since I was little.
:13:39. > :13:56.They're from my grandmother's recipes, Grandmother Mabel.
:13:57. > :13:58.It's great to have such quality cordials nearby, especially
:13:59. > :14:01.as Jayne's come in with some for me to use for my raspberry jelly
:14:02. > :14:03.with lime syrup and home-made ice cream.
:14:04. > :14:05.A modern take on a kiddy party classic.
:14:06. > :14:08.This is kind of like a grown-up version of jelly and ice cream.
:14:09. > :14:10.Using some of this amazing cordial that we've got there.
:14:11. > :14:14.So, first of all I'm going to make the jelly part of it.
:14:15. > :14:16.Step one, make the sugar syrup by adding sugar
:14:17. > :14:20.Whilst the sugar dissolves, soften some of the gelatine leaves
:14:21. > :14:22.What have you brought along for me, then?
:14:23. > :14:26.Do you want some water in it to dilute it down?
:14:27. > :14:29.Do you need water, or can you drink it neat?
:14:30. > :14:30.Water as a soft drink, but most
:14:31. > :14:38.And now I'm going to pour out a litre of my syrup into a bowl,
:14:39. > :14:41.and save the rest to make a sauce later.
:14:42. > :14:44.Then I take out the soaked gelatine leaves and whisk
:14:45. > :14:48.them into the syrup, which will transform it
:14:49. > :14:51.into a set jelly. And now I need to flavour this,
:14:52. > :14:54.Raspberry and English elderflower.
:14:55. > :15:03.Right, this is like a grown-up version of jelly.
:15:04. > :15:08.Right, we're going to make our little terrine now.
:15:09. > :15:10.And to make sure it turns out perfectly,
:15:11. > :15:12.oil the mould first before lining it with clingfilm,
:15:13. > :15:17.so when you press it in, it will stick to the mould.
:15:18. > :15:21.So, once you get to that stage you want some ice in the tray.
:15:22. > :15:37.So, we take literally just a ladle full of this.
:15:38. > :15:54.And then you've got your fantastic raspberries here.
:15:55. > :16:15.One litre of proper custard is eight eggs, right?
:16:16. > :16:17.The more egg yolks you put in, the richer the ice
:16:18. > :16:21.The more sugar you put in, the thinner the ice cream
:16:22. > :16:25.Cos sugar will act as a defrosting agent.
:16:26. > :16:30.So, the more sugar you add, the softer the ice cream
:16:31. > :16:38.And then what we do is take some vanilla.
:16:39. > :16:42.This is technically a spice, so it's part of your five a day.
:16:43. > :16:46.You need to measure this exact, really.
:16:47. > :16:48.This is where the recipe, really with ice cream,
:16:49. > :16:59.What you mustn't do is actually throw the sugar into the egg
:17:00. > :17:04.It's really a common mistake when people are making this,
:17:05. > :17:09.You mix it together, and you end up with little yellow
:17:10. > :17:13.It's because the sugar is actually curing the egg yolks.
:17:14. > :17:18.What you must do is keep them separate until this starts to come
:17:19. > :17:24.You bring this to the boil, and just pour it in.
:17:25. > :17:27.And really, it's this next part that's quite crucial.
:17:28. > :17:31.You can tell when it's going to be ready, because it starts to get
:17:32. > :17:41.At this point we can take the whole lot, pour it straight into our bowl.
:17:42. > :17:46.Take out our vanilla pod, save that for another day.
:17:47. > :17:49.It only takes half an hour to freeze in my modern machine,
:17:50. > :17:54.which is ample time for me to rustle up a little something
:17:55. > :17:57.that will take this dish to the next level.
:17:58. > :17:59.Right, we've got the remaining syrup here.
:18:00. > :18:02.What we're going to do with this, is just make a lovely
:18:03. > :18:05.All I'm going to do is choose another one
:18:06. > :18:09.This time, lime and mint for a bit of contrast.
:18:10. > :18:16.I want a clear sauce so I'm going to use arrowroot powder
:18:17. > :18:23.And I dissolve that into the syrup I saved earlier.
:18:24. > :18:27.Lime zest will perk it up no end, and once you've added the thickened
:18:28. > :18:29.syrup to the hot cordial, throw in the lime zest.
:18:30. > :18:34.It's lovely.
:18:35. > :18:45.You don't want it to taste like jelly you had as a kid.
:18:46. > :18:52.You'd chuck it to the wall and it used to bounce back.
:18:53. > :18:54.See, it's a bit different to my gran's jelly and ice cream.
:18:55. > :18:56.But with your gran's recipe for cordial.
:18:57. > :18:58.It kind of makes it better, doesn't it,
:18:59. > :19:01.It's lovely, absolutely gorgeous.
:19:02. > :19:08.I spoke to your husband, I know what you're like.
:19:09. > :19:22.There's a lot of vodka gone in there as well.
:19:23. > :19:29.It's that time of the programme where we find out if Rhod is facing
:19:30. > :19:40.his food heaven or food health. I don't know but that is hell in that
:19:41. > :19:46.box, octopus, it looks disgusting. I'm afraid to say we will be doing
:19:47. > :19:52.octopus. But the thing is, guys, get rid of the food heaven. Can I just
:19:53. > :20:01.say, listen to me, the great British public love you, those two stitched
:20:02. > :20:09.you up. Cyrus and Russell. Look at that! Seriously? Get used to it.
:20:10. > :20:16.Mediterranean at Common octopus or Atlante, these are the big ones. In
:20:17. > :20:22.some parts of the Mediterranean you get smaller octopus. I don't like
:20:23. > :20:30.the small ones is what I meant because they make me squeamish. You
:20:31. > :20:37.are not scared of the big ones. We have taken this beautiful octopus
:20:38. > :20:42.and put them in a ball. I put him in a pan and now he is lovely and
:20:43. > :20:50.cooked. You are not going to recognise it, it will be fine. Not
:20:51. > :20:56.going to recognise it?! She says, hoping he won't recognise it. Let's
:20:57. > :21:08.talk about something nice, your program tonight on BBC two. The
:21:09. > :21:09.U.K.'s best part-time band, BBC2. Russell is making an amazing
:21:10. > :21:29.squared. I don't like squared. -- I don't want to eat it. You're going
:21:30. > :21:36.to have two. You can't make me. We could have a stand-up fight on TV.
:21:37. > :21:41.My mum will give me a row, why were you rude to that nice man from Wales
:21:42. > :21:45.on the TV. The other thing I forgot to ask you about, my boyfriend is a
:21:46. > :21:51.chef and we work together through many arguments and your wife is
:21:52. > :21:55.about to write a sitcom for you? I have been writing a sitcom for many
:21:56. > :22:02.years and I brought my wife in to help me. We are just writing it for
:22:03. > :22:11.fun. Fantastic. She writes a lot of stuff? She is a comedy writer. As
:22:12. > :22:18.she written a stuff for you? No. How is that looking now, not so
:22:19. > :22:26.worrying? It doesn't look so bad. I still recognise it if that's what
:22:27. > :22:30.you mean. Is at the texture? The texture, the suckers, yeah. This is
:22:31. > :22:37.a man who can guide and hunt live animals. Get over your fear of
:22:38. > :22:47.octopus. Russell is making the squid. Doesn't look so bad. It never
:22:48. > :22:53.looks bad, it's good. We will put all segments, some lemon dressing,
:22:54. > :22:57.every time, but it was salad we will add the vinegar rate to absorb all
:22:58. > :23:02.the potatoes to make it lovely and then salt and pepper squid, some
:23:03. > :23:09.Cheyenne pepper, flour and salt and it will be delicious crispy squid.
:23:10. > :23:14.Deep-fried, you will like that. I'm going to do the oranges and stuff.
:23:15. > :23:24.Where did you last eat octopus, ever? It got past me once or twice.
:23:25. > :23:34.Probably didn't recognise it! Exactly, that's it. You have never
:23:35. > :23:40.had raw octopus I take it? I have not, it sounds at an Internet
:23:41. > :23:49.challenge. It could work, it could be quite nice. It's just the
:23:50. > :23:54.texture, I'm sure it tastes nice. We have the orange segments and the
:23:55. > :24:00.citrus will cook, add a little spice and flavour to the potatoes as well.
:24:01. > :24:14.I have never seen an orange segmented so skilfully. We use the
:24:15. > :24:19.juice, squeeze it overly octopus. It's already starting to embrace
:24:20. > :24:27.different flavours. You like oranges? That face! I feel so
:24:28. > :24:34.guilty, I feel terrible. Can I say again it was Russell and Cyrus who
:24:35. > :24:47.stitched you up. Was it really? It was a viewer as well. A viewer!? I
:24:48. > :24:50.am going to put the date was in and we will pull out onto it. -- put
:24:51. > :25:03.them potatoes in. The more other stuff you chuck in
:25:04. > :25:10.the less... Because they are still warm they will absorb the
:25:11. > :25:22.vinaigrette. Clear that Mister Cyrus. Cyrus clears automatically.
:25:23. > :25:30.He hates clutter. Perfect, take this away. Leave me a board. We are
:25:31. > :25:35.making more mess than we have ever made before. Should I do something?
:25:36. > :25:41.You just stand there, the pressure we are going to put you under to eat
:25:42. > :25:49.this is something else. Poor that onto the box a bus, feel like you're
:25:50. > :25:56.going for it. Chuck it all on? Put it all on. The octopus is not going
:25:57. > :26:00.anywhere, it is still under there. You have to admit that is looking
:26:01. > :26:10.pretty delicious. If you pick out the octopus I am sure it would be
:26:11. > :26:15.great. It doesn't look too bad. If you go to Venice you have octopus
:26:16. > :26:23.everywhere. You would have this as an antipasti along with the squid,
:26:24. > :26:32.deep-fried, a few anchovy is. I have to make the octopus part of the
:26:33. > :26:38.dish. That is looking good. Then we pour a little bit of vinaigrette.
:26:39. > :26:49.Beautiful. Come on, Rhod, don't let me down. Don't let me down. Salt and
:26:50. > :26:59.pepper on top if you like? There you go! How are we looking Russell? Not
:27:00. > :27:05.too much, don't over season. That is looking good. Cyrus, you are on
:27:06. > :27:10.knives and forks, I will go and get the wine. I will just stand here.
:27:11. > :27:21.How many knives and forks do we need? Three! Don't worry about me!
:27:22. > :27:27.Rustle you have loads of time. I think it is going to be awesome.
:27:28. > :27:43.Weight! Honestly, wait for your fellowships, Cyrus! Okay, honestly,
:27:44. > :27:50.Cyrus. Suzie has chosen a 2014 bottle of wine, 699 from the Co-op
:27:51. > :28:00.to go with the octopus salad. And our lovely host! I am going to dive
:28:01. > :28:07.straight in and have the squid. Do it for Wales! I have them in the
:28:08. > :28:18.Euros sweepstake. Come on Cyrus, do it. I am doing it for Wales in the
:28:19. > :28:27.Euros. Gareth Bale would do it! You can shout at me all you like! Drink
:28:28. > :28:35.some wine. Hardly changed your mind? No. LAUGHTER
:28:36. > :28:42.It's all right. Fantastic, that is all from us today on Saturday
:28:43. > :28:48.Kitchen Live, thank you to Russell Norman, Cyrus Todiwala and Rhod
:28:49. > :28:56.Gilbert. You can get all the recipes online. Next have great weekend, we
:28:57. > :29:00.will see you also. Thank you.