Browse content similar to 18/06/2016. Check below for episodes and series from the same categories and more!
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Good morning, I'm that and this is Saturday Kitchen Live. -- I'm Angela | :00:00. | :00:14. | |
Hartnett and this is. Welcome to the show. It's great to | :00:15. | :00:36. | |
be here, I've got two fantastic cooks with me. What this man does | :00:37. | :00:41. | |
not know about Indian food is not worth knowing about, Saturday | :00:42. | :00:44. | |
Kitchen favourite Cyrus Todiwala. And a good friend of mine who | :00:45. | :00:49. | |
happens to run a small and pair of restaurants, just one or two, you | :00:50. | :00:54. | |
might have heard of some of them! Russell Norman. Good morning, both. | :00:55. | :00:58. | |
Fantastic to have you both. Russell, you are up first? I will celebrate | :00:59. | :01:05. | |
summer with John Dory fillets with Orange, fine herbs and pink | :01:06. | :01:09. | |
peppercorns, accompanied by courgette shoestring fries. I bet I | :01:10. | :01:15. | |
get to make those! Everybody says I can't make courgette fries, I will | :01:16. | :01:19. | |
do it on live television. And Venetian? Very, and Berry of the | :01:20. | :01:25. | |
season. And a hint of spice to celebrate the fact that it was the | :01:26. | :01:31. | |
gateway to the Spice World. Mr spaceman, will this take a long | :01:32. | :01:36. | |
time? About five minutes, no more! I will celebrate analyst for sugar and | :01:37. | :01:41. | |
butter. I thought something unusual. Spiced pecan pie. We have cloves, | :01:42. | :01:50. | |
star anise, in the mixture we have cinnamon, some very nice and lies | :01:51. | :01:56. | |
green to finish it off. A nice light fish, heavy desert. It is nice to | :01:57. | :02:01. | |
have a sweet, it is also very. Rate sounding dishes, but we have | :02:02. | :02:06. | |
plenty from the archive as well, we have got films from Rick Stein, the | :02:07. | :02:13. | |
hairy hikers, Janet Street Porter and it James Martin. -- the Hairy | :02:14. | :02:18. | |
Bikers. This man is one of the funniest in the country, he is | :02:19. | :02:22. | |
brilliant, a Welsh man, lovely to meet you, Rhod Gilbert. | :02:23. | :02:25. | |
APPLAUSE It is such an honour. I was very | :02:26. | :02:32. | |
upset when they got rid of the Buzzcocks, it was my show, you were | :02:33. | :02:38. | |
great on it. Start on a higher! Start with the down parts of my | :02:39. | :02:44. | |
career! You are a busy man. I keep myself ticking over. It is food | :02:45. | :02:49. | |
heaven or hell at the end, what is your food heaven? I used to live in | :02:50. | :02:54. | |
France years ago, I have not added for years, rabbit. I have not had it | :02:55. | :02:59. | |
for 20 odd years. -- I have not had it. And food hell? Octopus. I know | :03:00. | :03:07. | |
you have built an empire on it, but I can't stand it. It is the arms. | :03:08. | :03:14. | |
Tentacles. Even if we cut it up small? Maybe if it was ground | :03:15. | :03:23. | |
two-way... Help? I will have some pulp to octopus. For the rabbit, I | :03:24. | :03:28. | |
will plan braised rabbit with artichokes which we will saute with | :03:29. | :03:34. | |
chilli, garlic, Rosemary, baby artichokes, white wine and chicken | :03:35. | :03:38. | |
stock. We will serve that with delicious roasted fennel. Your food | :03:39. | :03:43. | |
hell, which I would quite like to eat, sorry, raised octopus with some | :03:44. | :03:49. | |
sliced oranges, lemon rind, new potatoes, oranges, parsley, | :03:50. | :03:56. | |
artichokes and basil with crispy squid on the side, two Italian | :03:57. | :04:02. | |
antipasti. If I can pick the octopus out, it is not so bad! Are you | :04:03. | :04:08. | |
hungry? Yes. We will start cooking in a minute. If you would like to | :04:09. | :04:12. | |
ask a question today, call the number on screen. | :04:13. | :04:20. | |
A few of you can ask us like questions later, if I get to speak | :04:21. | :04:27. | |
to you I will ask if you want Rhod to face food heaven or food hell. | :04:28. | :04:34. | |
You can use social media as well. If you are watching us on catch up, we | :04:35. | :04:39. | |
will not be here, do not call us! Let's start cooking, Russell is up, | :04:40. | :04:46. | |
get your appetite ready, Rhod. Mr Norman, how can I help? Talk about | :04:47. | :04:51. | |
the ingredients. This is one of my favourite fish, John Dory. The | :04:52. | :04:59. | |
Italians call it amp Pierre true, Saint Peter. Why? Because apparently | :05:00. | :05:06. | |
he picked the fish out, there were two black marks on it. We call it | :05:07. | :05:10. | |
John Dory because the Italian for gate keeper sounds like John Dory. | :05:11. | :05:21. | |
We have lemons, oranges, all of these delicious... The sauce is what | :05:22. | :05:29. | |
makes the dish. It is fragrant and sweet, matching the sweetness of the | :05:30. | :05:33. | |
fish on the lovely texture, and a little bit of spice. Venice was the | :05:34. | :05:37. | |
gateway from the east to the west and vice versa. The spice route was | :05:38. | :05:42. | |
a very important part of Venice's development. That is a nod to the | :05:43. | :05:47. | |
past and a reminder of what Venice once was. You are the Venetian | :05:48. | :05:54. | |
expert? Very nice of you to say. It is the nominal. I am like this with | :05:55. | :05:59. | |
a map and three phones and I lose my way, use it around like Zebedee, | :06:00. | :06:05. | |
incredible. It took a few years to get used to the winding, Labyrinth | :06:06. | :06:08. | |
he and back alleys, but once you get used to it hit is easy. And the last | :06:09. | :06:14. | |
time you were on the show you opened a restaurant in Brighton. We opened | :06:15. | :06:19. | |
in December, we just signed a recent we are starting building work as we | :06:20. | :06:25. | |
speak in Bristol. Fantastic, that is where you will start going, outside | :06:26. | :06:30. | |
of London? It is a natural progression for us, it works well. | :06:31. | :06:34. | |
It is nice opening restaurants in really exciting cities. Bristol is | :06:35. | :06:40. | |
exciting, Brighton is exciting. Would you go down to Cardiff? Love | :06:41. | :06:49. | |
to. Had you not got one in Wales? Not yet. Everybody is like you, they | :06:50. | :06:55. | |
do not like octopus! Keeping away from us! Scotland, places like Leeds | :06:56. | :07:02. | |
and Manchester would be fantastic? I hope so. The food scene in London | :07:03. | :07:07. | |
has just transformed and come on in leaps and bounds over the last five | :07:08. | :07:11. | |
or six years, and I think of operators are looking outside of | :07:12. | :07:16. | |
London. People love food. So normally you would put fish in a | :07:17. | :07:23. | |
much more fierce heat. You are poaching it. This is orange and | :07:24. | :07:30. | |
lemon, fish stock, a little salt and pepper and a few very, very thin | :07:31. | :07:35. | |
slices of garlic. I have got fine herbs, fine as in very delicate | :07:36. | :07:43. | |
rather than... Fancy. Exactly, mint, dill, basil... Sage there as well, | :07:44. | :07:51. | |
that's right. Fantastic. Are these all right for you, these courgettes? | :07:52. | :07:58. | |
Nice anything, very good. Put them in some cold milk and flour. We have | :07:59. | :08:02. | |
a courgette challenge on Twitter, everybody is seeing who hosts the | :08:03. | :08:08. | |
best ones. Who is the competition? Of course I make the best ones, Luke | :08:09. | :08:15. | |
Tonks, look older, people who have nothing to do with food but run | :08:16. | :08:19. | |
hotels, Robert Hudson, he thinks he can make better than me. Shameful. I | :08:20. | :08:24. | |
am here to prove the point. This goes in for three or four minutes? | :08:25. | :08:31. | |
Yes, I like it slightly under comedy you? As you poach it, the heater | :08:32. | :08:38. | |
from the stock will carry on. Asking about the courgette things, you're | :08:39. | :08:42. | |
making courgette chips, basically? Whenever I am out with people and | :08:43. | :08:46. | |
they order them, they think they are healthier, are they? Of course not! | :08:47. | :08:54. | |
This is a vegetable chip. They chip is a vegetable chip, it is a potato. | :08:55. | :09:02. | |
I know that! I didn't mean that. If anything, there is more fat in them. | :09:03. | :09:06. | |
And you think it is one of your five a day, courgettes. It is worse than | :09:07. | :09:14. | |
chips? If they are really thin they absorb all the oil. It is the oil | :09:15. | :09:18. | |
that is fattening. Why didn't you make them figure? They will thrive | :09:19. | :09:24. | |
better and they are nicer. I can see you are going to be trouble! More | :09:25. | :09:31. | |
fat and salt, the two things that we all love! And better! Those are | :09:32. | :09:37. | |
frightening. You have added some juice? Just lemon? Orange, lemon, | :09:38. | :09:44. | |
fish stock. I will put the public wants and when I have reduced the | :09:45. | :09:49. | |
sauce. -- I will put the peppercorns in when I have. You are up for an | :09:50. | :09:53. | |
award next week? The God thank you for remembering, one of my rest | :09:54. | :10:01. | |
rooms is nominated for a trouble award. -- thank you for membrane. | :10:02. | :10:08. | |
This is one of my dishes from a restaurant, its Italian name means | :10:09. | :10:16. | |
hidden court. It is great to pick up a restaurant recipe and make it your | :10:17. | :10:21. | |
version? I get some inspired by trouble, but going to people's | :10:22. | :10:27. | |
houses and restaurants, you pick up tips and inspiration all over the | :10:28. | :10:32. | |
place -- I get so inspired by travel. It is great going somewhere | :10:33. | :10:37. | |
like Venice, the architecture, the history, the beauty of the place, | :10:38. | :10:42. | |
the quality of the air. It is quite overwhelming sometimes, there is | :10:43. | :10:46. | |
still much to take in, it feels a lot. I have got my courgettes. We | :10:47. | :10:52. | |
have had about three or four minutes, I would say another 1.5 | :10:53. | :10:57. | |
minutes. If you would like to put a question to any of us, call the | :10:58. | :11:04. | |
number on screen. If you are watching on catch-up, | :11:05. | :11:08. | |
please don't call, the mines will be closed. Pass me the fish slice. I | :11:09. | :11:14. | |
can indeed. We're waiting for the courgettes to come up to the | :11:15. | :11:17. | |
surface, a little bit of colour, Russell? Golden brown. That is the | :11:18. | :11:27. | |
magic. Nice and healthy. Rhod, watch Cyrus, he stole them all in | :11:28. | :11:31. | |
rehearsal. You will be lucky to get them. He is on a health trip, I am | :11:32. | :11:40. | |
not! To be healthy, you have chips? Basically, yes. We have just | :11:41. | :11:43. | |
convinced you that chips are healthier than courgette fries. You | :11:44. | :11:49. | |
will live longer. Orange is a little garnish. Reduce the sauce, get a | :11:50. | :11:56. | |
syrupy consistency. No better, and delicate. -- no butter. The | :11:57. | :12:06. | |
difference between Italian and French cooking is Italian cooking is | :12:07. | :12:10. | |
simple. We have three ingredients here, not very much done to them at | :12:11. | :12:15. | |
all. That is the sort of food that I like to eat. It is good, actually. | :12:16. | :12:22. | |
30 seconds on my little courgettes. I will get a little bit of salt, | :12:23. | :12:26. | |
then we are ready. Have you had breakfast, Rhod? No! I always have | :12:27. | :12:35. | |
John Dory for breakfast! Lovely, crispy courgettes, a little bit of | :12:36. | :12:39. | |
salt. Pink peppercorns are not like black or green, they are very soft, | :12:40. | :12:45. | |
like little berries. As you pop them in you press them with your finger | :12:46. | :12:50. | |
and thumb, they split and bleed and add lovely colour and flavour. Are | :12:51. | :12:56. | |
we ready? I will put that in front. Perfect. These are full. So, | :12:57. | :13:04. | |
Russell, what is your dish again? Fillets of John Dory, fine herbs, | :13:05. | :13:08. | |
pink peppercorns and orange with a side of unhealthy/ healthy, | :13:09. | :13:15. | |
depending on your opinion, courgettes chew -- courgette | :13:16. | :13:17. | |
shoestring fries. Looks delicious. Do you want to take | :13:18. | :13:23. | |
the fish, I will take...? Here are your chips. Here is your fish, fish | :13:24. | :13:33. | |
and chips. Indeed. I am always a bit suspect about orange and stuff, | :13:34. | :13:38. | |
sweet and savoury. I am not brilliant. There is quite a strong | :13:39. | :13:42. | |
tradition of fruit with fish. I would never do it myself. Try it, it | :13:43. | :13:50. | |
is the only way to decide. I will have some line with a bottle of | :13:51. | :13:55. | |
lager, that is about it. That you usually serve a piece of lemon with | :13:56. | :14:03. | |
fish. Are you happy with that? What do you think, Cyrus? The fish is | :14:04. | :14:09. | |
super. The dill and peppercorns coming through just gently. Are you | :14:10. | :14:16. | |
liking that? Very nice. What about the fries? There you go, Cyrus. All | :14:17. | :14:24. | |
right, Cyrus, calm down! Don't put an egg in front of him, you do not | :14:25. | :14:29. | |
know what will happen next, Asian Mark that is delicious. It is very | :14:30. | :14:35. | |
summary and pretty. Great food like that need something equally | :14:36. | :14:40. | |
delicious to drink. I reckon Susy has picked an amazing wines. Let's | :14:41. | :14:41. | |
see what she has. I am in the beautiful city of Bath | :14:42. | :14:56. | |
where despite the summer showers the architecture is still glorious. | :14:57. | :14:59. | |
Before I choose the wine for today's dishes like to wander around. | :15:00. | :15:26. | |
Russell I have made your lovely John Dory and I know I am looking for an | :15:27. | :15:31. | |
elegant and restrained European white wine, because a fruity style | :15:32. | :15:37. | |
might overwhelm it. If you want to draw out the peppercorn flavour I | :15:38. | :15:40. | |
would go straight for something like this Austrian which has its own | :15:41. | :15:45. | |
subtle twist of pepper. But I have chosen one which enhances the citrus | :15:46. | :15:52. | |
flavours more. I have chosen the taste the difference 2015 sauvignon | :15:53. | :16:00. | |
blanc from France. They can be ripe with crispy fruit but this one is | :16:01. | :16:10. | |
actually quite a light example. There is a really pure citrus note | :16:11. | :16:14. | |
singing through this wine and that marries Peta play with the orange | :16:15. | :16:20. | |
and lemon juice in the source and it goes well with a white flesh. There | :16:21. | :16:24. | |
is a slightly grassy hint and I love that with the fresh herbs in this | :16:25. | :16:30. | |
dish. And on the finish a lovely left of acidity which cuts | :16:31. | :16:32. | |
beautifully through the fried zucchini. The John Dory with fresh | :16:33. | :16:38. | |
herbs is a summer sensation and this is my subtle sauvignon blanc to go | :16:39. | :16:45. | |
with it. What do you think? She's right, it's | :16:46. | :16:49. | |
classic but it works with the fruit and the sweetness down the texture. | :16:50. | :16:57. | |
Amazing price as well. Do you like wine, Rhod? LAUGHTER | :16:58. | :17:07. | |
Not that much! Another bottle under the table. This is lovely, I | :17:08. | :17:12. | |
normally go for something from New Zealand but this is lovely. It's our | :17:13. | :17:20. | |
summer sensation, your John Dory. Summer sensation, you heard it here. | :17:21. | :17:26. | |
I think it's super and nothing like a nice glass of this wine to wash | :17:27. | :17:33. | |
down some fat as well. It goes down beautifully, if you drink it just | :17:34. | :17:37. | |
with that it works well with both things. You are next, what are you | :17:38. | :17:43. | |
making? I will be a bit of us apprise this time because they said | :17:44. | :17:48. | |
be gentle on Angela, no four page recipes like I normally do so it's a | :17:49. | :17:55. | |
simple spiced pecan pie. With star anise, cloves and a dash of | :17:56. | :18:06. | |
cinnamon. Come on, I have to do my bit. Don't forget you can asked us | :18:07. | :18:09. | |
any questions, just call us. We need all your calls by 11am or | :18:10. | :18:25. | |
get in touch on Twitter. Now we have the amazing Rick Stein and he is | :18:26. | :18:29. | |
heading to Greece, up to the mountains to help cook some lamb and | :18:30. | :18:33. | |
doing a few cheeky moves on the dancefloor. | :18:34. | :19:15. | |
In the mountains above Pylos there's a taverna. | :19:16. | :19:17. | |
It's really famous, not only for food, but for the music. | :19:18. | :19:20. | |
It's where you can eat and drink and dance with abandon. | :19:21. | :19:23. | |
It's the sort of place where, if you're like me, you discover | :19:24. | :19:26. | |
it on the final night of your holiday and you think, | :19:27. | :19:28. | |
"Why didn't we know about this earlier?" | :19:29. | :19:30. | |
Like the best places, it's family-run and | :19:31. | :19:31. | |
To me, it's the sort of food you really want to eat on holiday. | :19:32. | :19:36. | |
Stuffed courgette flowers with tomato sauce. | :19:37. | :19:37. | |
Stifado, that's a sort of Greek beef stew. | :19:38. | :19:40. | |
Stuffed courgette flowers again, stuffed with minced spicy pork. | :19:41. | :20:09. | |
The Greeks do the best chips in the world. | :20:10. | :20:12. | |
Well, it wouldn't be Greece without a Greek salad. | :20:13. | :20:15. | |
And vegetables cooked in a wood-fired oven. | :20:16. | :20:17. | |
Now this kebab brings me back to the first time | :20:18. | :20:20. | |
A classic local dish in which you have about five | :20:21. | :20:24. | |
pancakes layered with this astringent cheese like a cake. | :20:25. | :20:27. | |
That's got to be for the film crew, because they're so adventurous! | :20:28. | :20:31. | |
The evening's just warming up, but I came here hours ago | :20:32. | :20:33. | |
because I wanted to see how they made this famous lamb dish. | :20:34. | :20:36. | |
So I met up with Panayotis, who runs the place. | :20:37. | :20:39. | |
OK, today we cook lamb with potatoes in the oven. | :20:40. | :20:49. | |
What a wonderful alternative to a bit of barbecuing, really. | :20:50. | :21:00. | |
Just some potatoes, some lamb, a bit of oregano, salt, pepper, | :21:01. | :21:02. | |
I have to admit that this is one of those dishes I took away with me | :21:03. | :21:09. | |
Because it's really easy and wonderfully tasty. | :21:10. | :21:12. | |
You can use a shoulder of lamb or, indeed, thick lamb chops. | :21:13. | :21:15. | |
But the lamb must cook slowly and be ready without burning the potatoes. | :21:16. | :21:18. | |
Don't stint on the olive oil, lemon juice or oregano. | :21:19. | :21:22. | |
Don't forget the rosemary and garlic - about four cloves. | :21:23. | :21:24. | |
You know, people get a bit sort of like, "Oh, | :21:25. | :21:46. | |
What do you mean, "The food..."? | :21:47. | :21:51. | |
And the food is appropriate to Greece and once you get | :21:52. | :21:59. | |
into the sort of frame of Greece, it's the best food ever. | :22:00. | :22:13. | |
advertisement for our National Health Service. | :22:14. | :22:31. | |
Here we are, men all in our 60s, leaping around like spring lambs. | :22:32. | :22:36. | |
The tall man, the better dancer, is an olive farmer. | :22:37. | :22:40. | |
I'm sure it's the olive oil that keeps his knees going. | :22:41. | :22:43. | |
That, a healthy diet of fish and the odd glass of wine... | :22:44. | :22:47. | |
Yes, it's the much-talked-about Rick Stein diet! | :22:48. | :22:52. | |
There's one dish I saw being cooked in that taverna which is served | :22:53. | :23:21. | |
from the poshest hotel restaurants to the little taverna next door | :23:22. | :23:24. | |
First thing to do is to coat the cheese in semolina. | :23:25. | :23:38. | |
This, as you're probably thinking, is not a terribly difficult | :23:39. | :23:41. | |
The accompaniment I best like with this fried cheese is honey | :23:42. | :23:47. | |
and black sesame seeds and a little bit of oregano, of course. | :23:48. | :23:50. | |
I think the secret with cooking the kefalotiri is not to cook | :23:51. | :24:00. | |
So it's a sort of lovely combination of slightly molten | :24:01. | :24:04. | |
cheese on the outside and firmer cheese inside. | :24:05. | :24:07. | |
And you get this lovely satisfying combination. | :24:08. | :24:13. | |
So they go just straight into my serving dish. | :24:14. | :24:20. | |
Honey and Greek yoghurt, the best breakfast there is. | :24:21. | :24:37. | |
They always seem to do it with black sesame seeds, but it's just | :24:38. | :24:40. | |
very nice with ordinary sesame seeds, too. | :24:41. | :24:42. | |
I just think the black ones look very spectacular | :24:43. | :24:44. | |
I don't know why, but it's just a very satisfying | :24:45. | :24:50. | |
I've only come across this dish on this trip. | :24:51. | :24:56. | |
I mean, I don't remember it in the early days in | :24:57. | :24:58. | |
I'm finishing off with a bit of oregano. | :24:59. | :25:03. | |
Now, actually, the way it's most often served is char-grilled. | :25:04. | :25:05. | |
But I just think it's much better fried like this. | :25:06. | :25:08. | |
The cheese to use is kefalotiri or halloumi. | :25:09. | :25:25. | |
That looked delicious and nice and simple which is your style. I always | :25:26. | :25:35. | |
associate kebabs and lamb koftas, but instead I will be using goat. | :25:36. | :25:40. | |
Have you had it before? I have actually. This will free due out. | :25:41. | :25:48. | |
You have been freaking me out all morning! I lived a strange life in | :25:49. | :25:59. | |
Indonesia, 20 odd years ago. I found myself in Indonesia living rough | :26:00. | :26:08. | |
sort of, we used to hunt goat, me and my mate, he was vegetarian! | :26:09. | :26:13. | |
LAUGHTER You are not serious? Absolutely | :26:14. | :26:18. | |
serious, vegetarian since the age of 13. But we got so into the | :26:19. | :26:22. | |
subsistence lifestyle we would fund goat, he skinned a goat with a Swiss | :26:23. | :26:30. | |
Army knife. We would strengthen it up, to get, do potatoes in the | :26:31. | :26:34. | |
ground underneath on the beach in Indonesia. Saw you like a bit of | :26:35. | :26:39. | |
cooking don't you? I like about of cooking. It felt like a lifetime | :26:40. | :26:45. | |
ago. It's an experience which makes you. Where did you find the goat? | :26:46. | :26:52. | |
They were wild so we hunted them, that is what the locals dead. We | :26:53. | :26:56. | |
would chase them across the beach. It sounds awful but in a way... Goat | :26:57. | :27:04. | |
is vegetarian so he's alright eating it! Is that how it works? Does it | :27:05. | :27:11. | |
work for beef and things like that? Can I tell my friend he wasted his | :27:12. | :27:19. | |
time the whole life? All the holy cows are in India. When you what are | :27:20. | :27:22. | |
finished I would like to talk about my recipe. We have made the koftas. | :27:23. | :27:32. | |
I am putting and chopped onion and garlic, some cinnamon and some cumin | :27:33. | :27:40. | |
and a little bit of nutmeg. I will shape them into the koftas. We will | :27:41. | :27:44. | |
cook them, put them in a little yoghurt dressing and put in some | :27:45. | :27:50. | |
pitta breads with feta cheese. Tonight, I'm quite excited about | :27:51. | :28:02. | |
this, I loved Ultra Vox as a kid and you have done a program with Midge | :28:03. | :28:11. | |
Ure? Yeah, it's me in a van with legends of the music industry like | :28:12. | :28:17. | |
Midge Ure, it's been so exciting. Going on the road in an old van | :28:18. | :28:22. | |
around the whole of the UK and looking at bands, part-time bands, | :28:23. | :28:25. | |
they have other jobs going on, people who play for the passion of | :28:26. | :28:31. | |
it. Going to their bedrooms, lounges, garages, wherever they | :28:32. | :28:35. | |
rehearse or play and we go and watch them and talk to them. You are | :28:36. | :28:40. | |
talking to people who day-to-day after firemen, teachers. Guardian | :28:41. | :28:47. | |
sub editors! You can see who is your favourite but you must have had | :28:48. | :28:52. | |
some? The big final is on BBC2 at 10pm tonight so I can say too much, | :28:53. | :28:56. | |
the last six bands out of 1200 who applied. Did that make you think you | :28:57. | :29:02. | |
would do a band? Because your parents are quite musical? My whole | :29:03. | :29:08. | |
family is quite musical, I tried things out when I was a kid, piano, | :29:09. | :29:14. | |
guitar. I don't know what they do now but they don't teach you, when | :29:15. | :29:18. | |
you are growing up they don't teach you what you want to learn. I was | :29:19. | :29:21. | |
listening to the Rolling Stones and The Beatles. You go to a music | :29:22. | :29:28. | |
lesson and you had to learn how to play Jesus Joy and hope of man. It | :29:29. | :29:33. | |
didn't really turn me on. You have your own music show every Saturday | :29:34. | :29:40. | |
on BBC Wales. Yeah, that is why this program has been a dream job for me | :29:41. | :29:44. | |
because I get to go to gigs, festivals, I buy a lot of the sick, | :29:45. | :29:50. | |
I've had a radio show for ten years, so this thing has been the dream | :29:51. | :29:58. | |
ticket. Do you think once the show has gone you will be able to play | :29:59. | :30:03. | |
some of them on the show? I already have, some of the bands coming in | :30:04. | :30:07. | |
for a live sessions already, a lot of the bands from the program | :30:08. | :30:11. | |
collaborating together. They had such a great time on it. The whole | :30:12. | :30:16. | |
thing has been a joy. It's not like a reality show where you criticise | :30:17. | :30:21. | |
and change them, you just go and see that sounds fantastic. Nothing to do | :30:22. | :30:26. | |
with me. I'm the driver. I just tried around -- drive around. It's a | :30:27. | :30:34. | |
competition, it's framed as a competition but it's not really, | :30:35. | :30:38. | |
it's more a documentary about people who play music for the love of it in | :30:39. | :30:40. | |
their spare time. I play the recorder, that was about | :30:41. | :30:54. | |
as good as it got. London's Burning... They don't teach kids | :30:55. | :31:00. | |
things they want to learn. What 16-year-old kid is thinking, I want | :31:01. | :31:07. | |
to play London's Burning? I am going to nail it! I nailed it! No, I was | :31:08. | :31:13. | |
rubbish, of course. I would love to be able to play the piano. You see | :31:14. | :31:17. | |
people who just rock up and put out a tune, pretty amazing. And the | :31:18. | :31:22. | |
other thing that you are known for, you did that whole work experience | :31:23. | :31:28. | |
thing? You are about to start filming your new series? Series six, | :31:29. | :31:33. | |
unbelievably, goes out all across the UK in July, I think. And then in | :31:34. | :31:39. | |
Wales, we are slightly ahead, it is shown in Wales first and then the | :31:40. | :31:44. | |
rest of the UK. For once, we are ahead! I wonder why it is shown in | :31:45. | :31:50. | |
Wales before anywhere else?! That has gone out in Wales, it goes out | :31:51. | :31:56. | |
everywhere else... Have you done any cooking in that? Never anything with | :31:57. | :32:02. | |
food. Make that happen? We are in talks about series seven, and we | :32:03. | :32:07. | |
think may... May be like a food bank, go to a festival, combine it | :32:08. | :32:12. | |
with the music. That would be a good idea, see how hard something like | :32:13. | :32:16. | |
that is. I like the idea of having to find a van, learn to cook, get a | :32:17. | :32:22. | |
hygiene thing, you probably have to have visited the cut. Don't get me | :32:23. | :32:26. | |
started, you need lots of hygiene things. So many new restaurants | :32:27. | :32:33. | |
start as street food vans, on the street or at festivals. I am not | :32:34. | :32:37. | |
thinking of starting a restaurant, made, it is all right! But it gives | :32:38. | :32:42. | |
you an opportunity to see if it is working, if the public like it, if | :32:43. | :32:46. | |
you are cut out for it. Indian street food, perfect. I think we | :32:47. | :32:53. | |
have got that you like Indian food, there are two Italian chefs, we are | :32:54. | :32:59. | |
out numbering the Indian chef. I like Indian food but I am bored, I | :33:00. | :33:03. | |
have made the same curry all the time for 20 years. What are the best | :33:04. | :33:09. | |
and worst additions you have eaten? The worst dish I have ever eaten, I | :33:10. | :33:13. | |
was in France a few years ago and there was a thing on the menu which | :33:14. | :33:19. | |
is rather challenging. I asked for it, the waiter said to me in | :33:20. | :33:26. | |
French... You know what you're letting yourself into? It is not for | :33:27. | :33:33. | |
the faint-hearted. I had had a few glasses of wine, I was cocky. It was | :33:34. | :33:38. | |
the most repulsive thing I have ever smelt. Not just in a food context, | :33:39. | :33:44. | |
anywhere. It was like pure ammonia. It was like a public toilet. That is | :33:45. | :33:50. | |
exactly what it is like. Keep it clean, it is a family show. Your | :33:51. | :33:56. | |
best dish? You will say this, of course! I don't have one dish in my | :33:57. | :34:00. | |
life that stood out as the very best. I am sure this will be at. So | :34:01. | :34:05. | |
this is an Indian dish before it starts, the yoghurt with the | :34:06. | :34:14. | |
cucumber and mint, the raita. We have crumbled fettuccine and a | :34:15. | :34:19. | |
lovely lamb kofta. All goat, not even lamb, what am I talking about? | :34:20. | :34:26. | |
I have not had this since the early 90s. Did you hunt this yourself? | :34:27. | :34:32. | |
With a Swiss Army knife? I should have got you to hunt its eczema | :34:33. | :34:36. | |
Asian Mark I even have some chilli sauce for you. I really love chilli | :34:37. | :34:46. | |
sauce. I thought you would! That is fantastic, the best meal I have ever | :34:47. | :34:51. | |
had in my life! I love him, he is such an amazing Welshman, he is | :34:52. | :34:55. | |
amazing. So what will I be making for Rhod at the end of the show? | :34:56. | :35:01. | |
Food heaven, braised rabbit with artichoke, with chilli, garlic, | :35:02. | :35:06. | |
Rosemary, white wine, chicken stock, cook gently for about an hour and | :35:07. | :35:10. | |
serve it with delicious roasted fennel. | :35:11. | :35:13. | |
Or it could be food hell, octopus, which is slowly braised then sliced, | :35:14. | :35:17. | |
nixed with orange, lemon rind, olives, new potatoes, parsley, basil | :35:18. | :35:24. | |
and served with salt and pepper squid. It is down to the guests and | :35:25. | :35:28. | |
our viewers to decide. You can see the results at the end of the show. | :35:29. | :35:32. | |
Now time for the Hairy Bikers, sigh and Dave, paying a visit to a | :35:33. | :35:37. | |
Swedish Chef teaching them the art of preserving. | :35:38. | :35:51. | |
everything that is cool about Sweden. | :35:52. | :35:54. | |
It's an epic mix of cutting-edge design and food | :35:55. | :35:56. | |
It should have new Nordic cuisine writ large, Kingy! | :35:57. | :35:59. | |
Pride in the local, inspiration from the past and influences | :36:00. | :36:02. | |
from the wider world. This | :36:03. | :36:11. | |
is Rosendals Tradgard, a 200-year-old ornamental garden | :36:12. | :36:12. | |
and urban farm in the heart of Stockholm. | :36:13. | :36:14. | |
This community-based farm provides fruit and veg to everyone, | :36:15. | :36:16. | |
from the city's young families to Michelin-starred chefs. | :36:17. | :36:18. | |
It's the kind of place that makes Swedish food so exciting. | :36:19. | :36:22. | |
It's organic and it's available to all. | :36:23. | :36:28. | |
This is Johan, who not only grows the produce, | :36:29. | :36:33. | |
of wonderful produce, you've got the most | :36:34. | :36:38. | |
wonderful ways of preserving it. | :36:39. | :36:39. | |
I mean, today, we're going to find some onion here in the fields, | :36:40. | :36:44. | |
So, guys, I just want to cut some of these flowers. | :36:45. | :36:49. | |
And we just want to add them to the box, so let's cut. | :36:50. | :36:55. | |
Dave's going to get a masterclass in preserving. | :36:56. | :36:57. | |
But Johan's asked me to take these rose petals to the garden's | :36:58. | :36:59. | |
I've got a date with head baker Linnea. | :37:00. | :37:11. | |
She's promised to initiate me into the ways of the famous | :37:12. | :37:14. | |
..that we use for any type of bun that we do. | :37:15. | :37:21. | |
So it contains a lot of cardamoms and Swedes love cardamom. | :37:22. | :37:27. | |
And we're going to make a blueberry bun out of this. | :37:28. | :37:31. | |
Swedes have an insatiable appetite for sweet rolls. | :37:32. | :37:36. | |
On average, they each eat over 300 a year. | :37:37. | :37:41. | |
Then we will have some butter on the top. | :37:42. | :37:43. | |
Along with the butter, these buns have three | :37:44. | :37:52. | |
'But we're also piling on loads of fresh blueberries. | :37:53. | :37:59. | |
'They're a superfood, you know?! | :38:00. | :38:00. | |
glazed, baked and sugar dusted - Linnea's blueberry swirl sweet buns | :38:01. | :38:07. | |
are ready for a final touch from the garden. | :38:08. | :38:09. | |
And you've picked some rose petals, right? | :38:10. | :38:11. | |
While Si gets to grips with the Swedes' guilty pleasure, | :38:12. | :38:34. | |
I want to learn how and why preserving plays such a vital part | :38:35. | :38:37. | |
Your seasons must be quite short here. | :38:38. | :38:40. | |
You know, so you've got your crop, but that's the problem, isn't it? | :38:41. | :38:44. | |
How you keep it through the winter. | :38:45. | :38:46. | |
I mean, basically, we can have degrees minus in the beginning | :38:47. | :38:49. | |
So, for the rest of the year, you have to preserve. | :38:50. | :38:55. | |
You have to dry or ferment or cook or freeze. | :38:56. | :38:57. | |
Now, we're going to use some leaves | :38:58. | :39:02. | |
to start up the fermentation process, so they have a lot | :39:03. | :39:05. | |
of lactic acid bacterias and, basically, they support our | :39:06. | :39:07. | |
digestive system and also, like, how we break down... | :39:08. | :39:09. | |
So is this a really healthy and a really old way of preserving? | :39:10. | :39:14. | |
It's an old way and, basically, when you preserve things, | :39:15. | :39:16. | |
there is more nutrition that is available for your body | :39:17. | :39:19. | |
than if you eat it raw. | :39:20. | :39:20. | |
The fermentation process not only stops the veggies from rotting, | :39:21. | :39:27. | |
but makes the nutrients easier for our digestive system to absorb | :39:28. | :39:30. | |
We're going to add some of the leaves just to start up | :39:31. | :39:39. | |
They have a lot of bacterias on them. | :39:40. | :39:42. | |
What we have here is more or less the same thing as is happening | :39:43. | :39:45. | |
..and what we do is stop the breakdown before | :39:46. | :39:50. | |
This is a garlic that was resting like two months | :39:51. | :39:56. | |
Basically, the compost heap keeps, like, | :39:57. | :40:00. | |
So we put it in a vacuum bag and we left it for two months. | :40:01. | :40:05. | |
So this is also fermentation process. | :40:06. | :40:10. | |
Like it brings out some liquorice sweet taste. | :40:11. | :40:16. | |
To preserve his new seasoned rhubarb, Johan heats water to 40 | :40:17. | :40:22. | |
No, we try to keep it very low, because we don't want | :40:23. | :40:31. | |
We just want to have something that keeps it preserved and not go bad. | :40:32. | :40:37. | |
Because salt can kill yeast, which'll | :40:38. | :40:38. | |
So too much salt would basically stop | :40:39. | :40:42. | |
Let's make another jar with other things and | :40:43. | :40:46. | |
I thought we'd just make some with mixed | :40:47. | :40:50. | |
So, in the dark Scandinavian winter, I could imagine you could sit | :40:51. | :40:55. | |
there by the fire with some cheese and some of these vegs. | :40:56. | :40:57. | |
Pickling used to be a British artform too. | :40:58. | :41:03. | |
But apart from jams and chutneys, we seem to have lost the taste | :41:04. | :41:06. | |
for it since the invention of freezers and flown-in veg. | :41:07. | :41:09. | |
at that, we're building up quite a kaleidoscope of veggies! | :41:10. | :41:12. | |
If you eat with your eyes first, you want to eat that, | :41:13. | :41:15. | |
So we just add the salty water, so we know that the process | :41:16. | :41:20. | |
We just make sure we cover all the veggies. | :41:21. | :41:23. | |
And, of course, now you eat it in a few months. | :41:24. | :41:27. | |
Johan has some preserved rhubarb that's two months | :41:28. | :41:31. | |
But of course, if you cook it with something sweet, | :41:32. | :41:38. | |
Normally, they only stay well until the end of June. | :41:39. | :41:43. | |
Then, they go too fibrous, but here, if you put it in, | :41:44. | :41:47. | |
you have rhubarbs for the whole year | :41:48. | :41:49. | |
So you can bring it up in December and make | :41:50. | :41:53. | |
Yeah, we'll put these to bed for three months. | :41:54. | :42:01. | |
I reckon Kingy's going to lap these up, like a reindeer let loose | :42:02. | :42:05. | |
Let's go and sit comfortably somewhere - | :42:06. | :42:12. | |
Well, they'll be ready in two months. | :42:13. | :42:16. | |
Thanks, boys, I am sure it'll. More from the Hairy Bikers next week. | :42:17. | :42:34. | |
James Martin has taken a children's classic for the inspiration of | :42:35. | :42:37. | |
today, jelly and ice cream. His jelly is made with fresh | :42:38. | :42:41. | |
raspberries, rhubarb and ginger cordial, he is serving it with lime | :42:42. | :42:45. | |
syrup and home-made and alive screen. Cyrus and Russell are going | :42:46. | :42:50. | |
to go head-to-head in the Saturday Kitchen omelette challenge today. I | :42:51. | :42:56. | |
have to say these awful puns. We'll Cyrus Heiner 's the egg-plosive | :42:57. | :43:09. | |
style? -- will Cyrus Harness the egg-plosive style? I don't know why | :43:10. | :43:17. | |
this is so nerve wracking! Will Rhod face food heaven, Robert with | :43:18. | :43:22. | |
braised artichokes, or his food hell, octopus. All right, Cyrus, can | :43:23. | :43:35. | |
you help me? Since you have lovely butterfingers, you might as well | :43:36. | :43:38. | |
roll the pastry. Pecan Pike, we're not making a sweet crust pastry, we | :43:39. | :43:44. | |
are making a shortcrust pastry. I have a couple of star anise and a | :43:45. | :43:48. | |
few cloves. We will put that in the flavouring. In the filling itself we | :43:49. | :43:57. | |
have got some Muscovite of soft sugar, butter, plenty of butter. You | :43:58. | :44:04. | |
love it? I do. That is how it should be. Butter is good if you do not | :44:05. | :44:12. | |
overdo it. And that is like a classic pecan pie recipe, with | :44:13. | :44:17. | |
golden syrup? And plenty of it in this country. It is ours, you cannot | :44:18. | :44:23. | |
claim that from India! Everything learned from India! And the sugar | :44:24. | :44:28. | |
from India explanation you are right Taste Of London this weekend? Busy, | :44:29. | :44:33. | |
but good fun. There is kangaroo on the menu. We have got kangaroo tikka | :44:34. | :44:47. | |
in a role. It came hopping from Australia, we caught it in India | :44:48. | :44:51. | |
halfway through. We will get on so much trouble for these comments! | :44:52. | :44:57. | |
Sorry! It is great. It is a lovely meet. It is low in fat and | :44:58. | :45:04. | |
everything else. A bit like venison? Very lean. So marinate gently, then | :45:05. | :45:10. | |
quick cooking on a grill. Half yoghurt, half mayonnaise. That is | :45:11. | :45:18. | |
one of the top sellers. And then we have scallops in pastry with a | :45:19. | :45:26. | |
cheese and chilli filling. That is baked in the oven. I tried that. I | :45:27. | :45:32. | |
was the experimenter. I remember that. I never gave you any feedback, | :45:33. | :45:40. | |
you can't have everything! What is the reaction be to kangaroo? | :45:41. | :45:45. | |
Fabulous. Lots of people are voting a dish of the show. | :45:46. | :45:50. | |
I have got the butter under sugar and the syrup has gone in as well. | :45:51. | :45:58. | |
It's been in the hot water so it has loosened a bit. It is so sticky so I | :45:59. | :46:04. | |
put it in hot water to get nice and soft. And the spices in the pastry? | :46:05. | :46:13. | |
Cloves and star anise. In here I will put some cinnamon. I am always | :46:14. | :46:20. | |
saying to you as much as I love Indian food there are so many spices | :46:21. | :46:25. | |
involved but you have written a book which is just ten spices for the | :46:26. | :46:33. | |
whole book? Ten spices, 120 recipes. I did not realise it would be such a | :46:34. | :46:38. | |
challenge for me. Was it a challenge to cut the spices out? You know the | :46:39. | :46:43. | |
food so you are tempted to add this or that or that. A tough publisher | :46:44. | :46:48. | |
kept me on the straight and narrow, said don't you dare, I don't want | :46:49. | :47:00. | |
anybody suing the. Cyrus, do you find that by limiting the number of | :47:01. | :47:05. | |
ingredients, the number of spices, it makes you more creative? It does, | :47:06. | :47:11. | |
and Britain today is exploding with flavours. The important thing is for | :47:12. | :47:15. | |
a person who understands what he's doing to be controlled. It's like | :47:16. | :47:19. | |
putting on half the handbrake and then seeing now you go and create. | :47:20. | :47:24. | |
It came out of the number of classes I do and people watching programmes | :47:25. | :47:27. | |
like this and then they asked questions and I said, they said I | :47:28. | :47:33. | |
don't want to buy 25 spices. How long do you keep them for? I have | :47:34. | :47:39. | |
got years, if I am honest I have got spices from about five or six years | :47:40. | :47:42. | |
and I think they will be all right and put them in the back of the | :47:43. | :47:47. | |
cupboard. I am trying to sell them to you every Friday but you won't | :47:48. | :47:53. | |
take them. Bring the men, I will take them. How long should you keep | :47:54. | :47:59. | |
them? Everything has a sell by dates of people get frightened but if you | :48:00. | :48:03. | |
did actually put them in your refrigerator and put them in the | :48:04. | :48:06. | |
chiller tray they were last ages. Because once they exposed, then they | :48:07. | :48:13. | |
tend to go off because they don't like sunlight. But when you keep it | :48:14. | :48:18. | |
in a controlled atmosphere like a fridge eight the ten to stay much | :48:19. | :48:21. | |
better and much longer. They keep very well? Like a refrigerator they | :48:22. | :48:35. | |
tend to stay much better. Who is this recipe from? You are inspired | :48:36. | :48:39. | |
by your grandmother and mother like myself. This recipe is not for the | :48:40. | :48:47. | |
mother or grandmother, it is for the boss of my house. It's the only | :48:48. | :48:51. | |
recipe I have done that she makes at home. That doesn't say a lot about | :48:52. | :48:59. | |
you! She doesn't like my food either! I love your wife, she keeps | :49:00. | :49:05. | |
you on the straight and narrow. Anything I do she thinks I could do | :49:06. | :49:09. | |
better on other way. That is like my mother. We made a potato cake the | :49:10. | :49:14. | |
other week and I asked her what she thought and the rest of the family | :49:15. | :49:18. | |
ate it and said it was delicious, I took it to my mum and she said it | :49:19. | :49:22. | |
could have been thinner, about undercooked, not quite right. When I | :49:23. | :49:30. | |
did my first book, the first copy I kept reserved for my mum, I thought | :49:31. | :49:35. | |
she would be proud of her son having a book and all of that. I said there | :49:36. | :49:40. | |
is a recipe inside because I dedicated it to you because as a | :49:41. | :49:43. | |
young boy I was very fortunate and learn a lot from her. She was great | :49:44. | :49:51. | |
at May ten whole egg many is in a blender. She was lucky of course to | :49:52. | :49:56. | |
have a blender because most people around us did not -- she was great | :49:57. | :50:06. | |
at making whole egg mayonnaise. She looked at the recipe and said how | :50:07. | :50:13. | |
dare you insult me? You destroyed my recipe, what will the world think of | :50:14. | :50:20. | |
me? So if anyone came to the book she would say my son has done a book | :50:21. | :50:25. | |
but don't look at that recipe. My mum has had a go at me about | :50:26. | :50:30. | |
recipes. That's quite a hefty chunk. We can take some home. Beautiful. We | :50:31. | :50:37. | |
are serving it with this amazing vanilla ice cream. As it should be. | :50:38. | :50:45. | |
That will keep for a couple of days? If you keep it in a nice container | :50:46. | :50:51. | |
it will last for a week. I can't believe it survives the week | :50:52. | :50:56. | |
however? It doesn't. What we have is a beautiful spiced pecan pie with | :50:57. | :50:59. | |
vanilla ice cream. Very simple. Beautiful, if you need the recipes | :51:00. | :51:14. | |
they are on the website as always. How do you feel, this is up your | :51:15. | :51:21. | |
street. Definitely. It is very Welsh. Explain that! We have to look | :51:22. | :51:31. | |
after our guests. We have to handle them well. It is nice to do desert. | :51:32. | :51:39. | |
First time for me on the program. I think everyone expects you to do | :51:40. | :51:44. | |
something with spices of course or something which makes people think | :51:45. | :51:49. | |
differently from my perspective. Not so sweet because you don't have the | :51:50. | :51:54. | |
sweet pastry. I like the shortcrust pastry, there is enough sugar in the | :51:55. | :51:58. | |
pie anyway. The short cast brings it out. It's like a really | :51:59. | :52:05. | |
sophisticated flavour. The main thing about spices and food is that | :52:06. | :52:10. | |
people get scared because spices bring colour, aroma, texture. Chile | :52:11. | :52:17. | |
is the one you want to watch. Silence is golden. This is lovely. | :52:18. | :52:25. | |
Let's see what has been chosen to go with the pie? | :52:26. | :52:54. | |
Cyrus, your spiced pecan pie means I need to find a desert wine which is | :52:55. | :53:00. | |
nicely balanced, not too light and crisp or not too heavy and syrupy. | :53:01. | :53:05. | |
The medium bodied sweet wines, if you like a fruity version why not | :53:06. | :53:12. | |
try something like this from Chile. I have gone for something more | :53:13. | :53:15. | |
classic, but more complex and a real treat. | :53:16. | :53:26. | |
This is from a part of Bordeaux which is famous for desert wines | :53:27. | :53:34. | |
which are made from super right, late harvest grapes. Look at the | :53:35. | :53:39. | |
glorious golden colour. The aroma comes up from the glass, lovely | :53:40. | :53:44. | |
sweet candied peel, pineapple and peach. Gorgeous. This is divine, | :53:45. | :53:51. | |
it's a properly sweet wine and I would not go for anything else with | :53:52. | :53:56. | |
such a sumptuous pie. This is useful, it still has some fresh | :53:57. | :54:02. | |
acidity and I think that works with the pecan nuts and the sprinkle of | :54:03. | :54:10. | |
spice, clove and cinnamon. It's rich and I like that with the buttery | :54:11. | :54:15. | |
pastry and if you like, a scoop of the no ice cream. Cyrus I love your | :54:16. | :54:20. | |
spicy spin on a pecan pie and this is a sumptuous wine to accompany it. | :54:21. | :54:26. | |
I hope you enjoy it. What do you think? Normally it would | :54:27. | :54:34. | |
scare me, sometimes it's too rich, but this one is much lighter so it | :54:35. | :54:39. | |
goes beautifully with the pie. Do you like it Rhod? I just like wine! | :54:40. | :54:43. | |
LAUGHTER Moving swiftly on... It's good | :54:44. | :54:50. | |
because I don't like sweet wine but I like that. I'm exactly the same, I | :54:51. | :54:57. | |
think your rights iris, youth and lightness. Very rounded on the | :54:58. | :55:01. | |
finish! Did I remember that correctly? LAUGHTER | :55:02. | :55:07. | |
Very good, we love it. Now it's time for a Taste of Britain with Brian | :55:08. | :55:11. | |
Turner and Janet Street-Porter as they explore the Jurassic Coast. | :55:12. | :55:15. | |
Brian is looking for lunch options and Janet has her sights on | :55:16. | :55:17. | |
something else, lots of fossils. Now, I can't possibly come | :55:18. | :55:36. | |
to West Dorset without getting my fix of history, and what better | :55:37. | :55:39. | |
place than the Jurassic Coast? Geologist Paddy Howe spends his days | :55:40. | :55:41. | |
with ancient fossils, so is the perfect person | :55:42. | :55:44. | |
to look after Brian and me. So what kind of rocks | :55:45. | :55:46. | |
are we looking for, Paddy? It's a hard, light grey limestone, | :55:47. | :55:48. | |
very smooth, very flat, About one in five or one in six | :55:49. | :55:53. | |
will have a fossil inside. That one's no good, | :55:54. | :55:58. | |
that's too round. They tend to be much | :55:59. | :56:01. | |
flatter than that. So, this coast line obviously | :56:02. | :56:04. | |
is world famous for its fossils, Most of these rocks | :56:05. | :56:08. | |
are from the early Jurassic, Yeah, that's the right | :56:09. | :56:12. | |
sort of stone. That white piece is | :56:13. | :56:23. | |
part of an ammonite. That one's broken but there may | :56:24. | :56:26. | |
be better ones inside. I know it's a World Heritage site, | :56:27. | :56:32. | |
but does that make it OK to pick up All the things | :56:33. | :56:45. | |
which are loose ..if we don't collect them, | :56:46. | :56:48. | |
the sea will destroy them With Janet hunting for more fossils, | :56:49. | :56:53. | |
I'm on the hunt for more inspiration So I'm off to Weymouth, | :56:54. | :57:08. | |
to one of the county's Thanks to his Moroccan | :57:09. | :57:12. | |
and Spanish heritage, head chef, Taher Jibet, | :57:13. | :57:15. | |
puts his own exotic twist on locally So, what dish are you cooking | :57:16. | :57:18. | |
for us today, sir? Today we're going to make a local | :57:19. | :57:25. | |
sea bream, ceviche... ..with Dorset wasabi | :57:26. | :57:28. | |
and sea bream crackling. So much great seafood lands | :57:29. | :57:30. | |
here in Weymouth. Erm, it's a great little town | :57:31. | :57:35. | |
for fish, definitely. So we've just taken off | :57:36. | :57:37. | |
the skin there, look. So, we're just going to grease | :57:38. | :57:46. | |
the skin up a little bit, So, here I'm using Maldon Sea Salt | :57:47. | :57:49. | |
Flakes. Er, I'm just going to get | :57:50. | :57:53. | |
it flat...as possible. So, we get it to this stage and then | :57:54. | :58:00. | |
we sort of press it, We'll put another tray | :58:01. | :58:13. | |
on top... ..so it doesn't bubble up | :58:14. | :58:15. | |
and blister in the oven cos you want Next stage is, you've got your nice | :58:16. | :58:19. | |
fillet of bream all pin boned. OK, we're going to chop it, or | :58:20. | :58:28. | |
dice it. So the salt and the acid | :58:29. | :58:30. | |
from the lime will This is the interesting | :58:31. | :58:39. | |
bit, this is my wasabi. So, whereabouts is that exactly | :58:40. | :58:59. | |
grown? I've never seen it | :59:00. | :59:00. | |
grown in this country. No, it's the only farm | :59:01. | :59:04. | |
in Europe. So, in a...a circular | :59:05. | :59:05. | |
motion like so. And you've got your wasabi | :59:06. | :59:13. | |
grated off there. Just going to add a bit of coriander | :59:14. | :59:15. | |
for a bit of freshness, So, with the coriander, | :59:16. | :59:20. | |
I always use For me, most of the flavour | :59:21. | :59:25. | |
is in the stalk. So I'm just going to | :59:26. | :59:31. | |
squeeze that in there. But, what I like about it, | :59:32. | :59:38. | |
it's all local produce Being half Moroccan myself | :59:39. | :00:02. | |
and growing up with spices And I try and bring them | :00:03. | :00:05. | |
into my restaurant, into my food, into my menus, my dishes, | :00:06. | :00:12. | |
as much as I can, Erm, and just tweaking normal dishes | :00:13. | :00:15. | |
either with local produce... This is really a garnish | :00:16. | :00:17. | |
just to tweak the dish Essentially, this is like | :00:18. | :00:21. | |
crackling but with skin. I'm just going to grab | :00:22. | :00:26. | |
a couple of pea shoots. Taher has made a locally-caught | :00:27. | :00:32. | |
sea bream ceviche with And there's someone already chomping | :00:33. | :00:35. | |
at the bit to get stuck in. So that's my sea bream ceviche | :00:36. | :00:42. | |
with Dorset wasabi and sea It's really | :00:43. | :00:55. | |
fresh. It just takes that little moment | :00:56. | :01:12. | |
to just grow those flavours, That's | :01:13. | :01:19. | |
the skin. Yeah, it's a great technique | :01:20. | :01:23. | |
he uses. I love how Taher has | :01:24. | :01:36. | |
made such a delicious, exotic dish using only produce grown | :01:37. | :01:41. | |
in Dorset, even the wasabi. Time to answer a few of your foodie | :01:42. | :02:02. | |
questions. Each callable helpers to decide what Rhod will eat at the end | :02:03. | :02:06. | |
of the show. -- each caller will help us. We have a caller from West | :02:07. | :02:13. | |
Bromwich, what is your question? Good morning. My son is going to be | :02:14. | :02:19. | |
cooking a leg of lamb, he just wanted to get some ideas about which | :02:20. | :02:26. | |
herbs and spices to use to boost it up? Jazz it up a bit? Cyrus | :02:27. | :02:34. | |
Todiwala? My turn? If you don't have the time, the whole spices work best | :02:35. | :02:38. | |
with lime, so close, cardamom, cinnamon and peppercorns. Literally | :02:39. | :02:46. | |
pierce the skin hole? Fry them in oil, put them in the leg, put the | :02:47. | :02:51. | |
spices on top, solves, nice pepper, put it in a very, very slow oven for | :02:52. | :02:58. | |
an hour or so at least, 120 degrees, maybe, finish off on a high heat at | :02:59. | :03:02. | |
the end to Chris Briton up. It should be fantastic. You keep it on | :03:03. | :03:09. | |
a rack and you put all your potatoes underneath, so the fat drips onto | :03:10. | :03:15. | |
the potatoes? Good fats. What would you like to see, heaven or hell? | :03:16. | :03:25. | |
Heaven, please. Somebody likes you! Rhod, you have some tweets? Eloise | :03:26. | :03:31. | |
Brocklehurst would like to know which joint is best for pulled pork? | :03:32. | :03:38. | |
I am going with Paul Kerr! Beef! And what marinade would you recommend? | :03:39. | :03:45. | |
Pulled pork is very trendy at the moment. I think you get it in high | :03:46. | :03:56. | |
street sandwich shops now. Why is it pulled? You need a very slow roast. | :03:57. | :04:06. | |
You can pull it off, exactly. Normally the shoulder all the top of | :04:07. | :04:10. | |
the leg is the best. Long, slow cooking is you get the lovely, long | :04:11. | :04:15. | |
strands. A marinade should always have heat and sweet, so chilli, | :04:16. | :04:20. | |
molasses, lots of cooking juices as well. That should give it a sharp, | :04:21. | :04:29. | |
sweet edge. Paul clubs that. Look at these two, they are having a pork | :04:30. | :04:38. | |
fetish! Your next week? It's what it would have wanted! | :04:39. | :04:47. | |
I would not have known this. Apart from making French rem Garde, | :04:48. | :04:53. | |
obviously, what would you do with celeriac? I risk? Celeriac is such a | :04:54. | :05:00. | |
lovely vegetable, it makes a super super, you can great it, make Rocana | :05:01. | :05:05. | |
's with mashed potato, put in some chopped Combe and, chilli and | :05:06. | :05:13. | |
coriander. When the celeriac starts to go with all the flavours inside, | :05:14. | :05:20. | |
it tastes super. You can do plenty. There you go. Tom from London is on | :05:21. | :05:29. | |
the phone. Good morning, Angela. My question is to Russell, probably. My | :05:30. | :05:34. | |
partner is Italian, from Rome, she is a fussy vegetarian. Can he give | :05:35. | :05:43. | |
me some Venetian typical vegetarian dishes that I can rustle up over the | :05:44. | :05:49. | |
weekend? Rustle up, very nice! My wife is also a fussy vegetarian. The | :05:50. | :05:54. | |
Venetians do not do vegetarian very well, they are an island surrounded | :05:55. | :06:00. | |
by a lagoon, so, to them, vegetarian is a fish. Your partner is from | :06:01. | :06:05. | |
Rome? There is a lovely dish that I am enjoying cooking at the moment | :06:06. | :06:09. | |
with courgettes, I wife has one of those spy reliess, you spy relies | :06:10. | :06:15. | |
the courgettes, you cook your spaghetti or linguini and you are | :06:16. | :06:19. | |
trying to create similar shapes through the courgettes is the same | :06:20. | :06:23. | |
straight -- shape as the spaghetti. The sauce is right a... It is like a | :06:24. | :06:35. | |
carbonara but without the ham. If only your partner was not a | :06:36. | :06:38. | |
vegetarian, you could have the only recipe that my mother sent me to | :06:39. | :06:42. | |
college with, has the Getty Bolognese, spaghetti with a tin of | :06:43. | :06:50. | |
corned beef, a tin of tomatoes soup, stir it up, he did over the top. Is | :06:51. | :06:57. | |
that why you don't like pasta?! You have just had very bad pasta, no | :06:58. | :07:03. | |
disrespect to your mother. I like pasta, but I don't bother eating it | :07:04. | :07:07. | |
when I am out. Would you like heaven or hell? I eat all meats and | :07:08. | :07:13. | |
everything, but I am a particular fan of squid and anything related to | :07:14. | :07:19. | |
it, so it has to be held. Cheers, mate! Jane from Bristol? | :07:20. | :07:27. | |
I would like to ask about a breast of chicken. I have stuffed it with | :07:28. | :07:35. | |
mushrooms and onions, I would like something different, please? | :07:36. | :07:38. | |
Something different with a chicken breast? Fresh chopped spinach is | :07:39. | :07:46. | |
fantastic. Asparagus is an season. Would you stuff it also take yet? If | :07:47. | :07:52. | |
the skin is on, it is beautiful. She has got onions and mushrooms, some | :07:53. | :08:00. | |
garlic, maybe some cumin seeds. But the spinach through, checking back | :08:01. | :08:05. | |
inside, cook it for a few minutes, you have the most succulent chicken | :08:06. | :08:09. | |
with so much flavour. I like the sound of that, thank you. Heaven or | :08:10. | :08:17. | |
hell? Heaven, please! 2-1. It is on the time, how are you | :08:18. | :08:25. | |
feeling, Russell? Cyrus has been playing this down all morning. I am | :08:26. | :08:35. | |
rubbish! Iris, you are about 24? 24.8. Somewhere around here. | :08:36. | :08:47. | |
Russell, whereas you? Don't ask! You are down the bottom with me, nothing | :08:48. | :08:52. | |
to be ashamed of. Russell started while you were chatting! He is | :08:53. | :08:59. | |
cheating! I love it. Clocks on the screen. Are you both ready? Ready to | :09:00. | :09:10. | |
go? Three, two, one! Go! No eggs in the pan yet. We might | :09:11. | :09:15. | |
even have some decent omelettes, for once. You have gone for oil. | :09:16. | :09:20. | |
Technique. I don't know if that is against the | :09:21. | :09:29. | |
rules, Cyrus Todiwala, not putting butter in! I use so much better in | :09:30. | :09:37. | |
my cooking. You are going with cheese, I like that. Is that all I | :09:38. | :09:47. | |
have, cheese? Take your time! He will make a decent omelette. OK! All | :09:48. | :09:56. | |
right, Russell, few minutes. You know what, that may have been my | :09:57. | :10:01. | |
fault, I was getting really hard and I turned down. As the judge, I will | :10:02. | :10:07. | |
take 20 seconds of your time, you are right. You had to be honest. | :10:08. | :10:13. | |
Could you get it on the plate now? Beautiful. Get rid of the eggs. | :10:14. | :10:20. | |
Let's go with that, beautiful. Get that on the plate! OK. Beautiful. It | :10:21. | :10:35. | |
is not shameful. The thing is, you guys... For an omelette without | :10:36. | :10:41. | |
gas... They actually look like omelettes for once. That looks like | :10:42. | :10:49. | |
an omelette. I love eggs. You do. They both look like omelettes. As | :10:50. | :10:55. | |
omelette challenges go, doing it without any heat is pretty | :10:56. | :10:59. | |
impressive! Scores on the doors, let's go for the times. Angela, I | :11:00. | :11:12. | |
will get my coat! One minute two seconds, OK, that is for you, | :11:13. | :11:18. | |
Russell. That is with the time taken off, you would have been one minute | :11:19. | :11:23. | |
22. You should not be ashamed. It is a nice omelette. Cyrus Todiwala... | :11:24. | :11:41. | |
70 seconds. You did 42.6. Not bad. Cyrus, I don't know. Honestly, boys, | :11:42. | :11:46. | |
you have failed me, and I was ready to knock all of this lot. They are | :11:47. | :11:52. | |
not supposed to go up there, but I will put them up there anyway. You | :11:53. | :11:57. | |
did a brilliant thing, well done. Rhod, food heaven of raised rabbit | :11:58. | :12:04. | |
with artichokes, or food hell with octopus and new potatoes and lemon | :12:05. | :12:08. | |
dressing? I will work out the scores, while James Martin shows as | :12:09. | :12:14. | |
an amazing desert with some fabulous jelly, and great ice cream. It is | :12:15. | :12:19. | |
not your typical kids' party version, though. | :12:20. | :12:29. | |
I think one of the main reasons my family's meals | :12:30. | :12:31. | |
were so memorable was the outstanding produce | :12:32. | :12:33. | |
And, tucked away in this green and pleasant land are a hidden army | :12:34. | :12:37. | |
So, wherever you live, you should be able to find | :12:38. | :12:40. | |
top-notch tucker handmade by dedicated foodies. | :12:41. | :12:42. | |
Here in Hampshire, I'm always amazed by the excellent produce readily | :12:43. | :12:45. | |
available within a stone's throw of my home. | :12:46. | :12:47. | |
Like the wares of Jayne and David Muggeridge, | :12:48. | :12:49. | |
who make award-winning fruit cordials using old family recipes | :12:50. | :12:51. | |
from their Portsmouth kitchen, which are a hit all over | :12:52. | :12:55. | |
Drinking these is like time-travelling back | :12:56. | :13:01. | |
But grown-ups, too, will appreciate the unique flavours of these | :13:02. | :13:04. | |
We make quite a large range of cordials. | :13:05. | :13:09. | |
We make a raspberry and elderflower, lemon and borage, | :13:10. | :13:13. | |
Rhubarb and ginger, which is very good as a soft drink, | :13:14. | :13:19. | |
but equally good in gin and champagne. | :13:20. | :13:21. | |
You can cook with these cordials, too. | :13:22. | :13:22. | |
They make a mean marinade and add fruity flavour to sauces. | :13:23. | :13:27. | |
It is quite an interesting business to be in, | :13:28. | :13:30. | |
Jayne's family have had an appetite for what you might call posh | :13:31. | :13:34. | |
I've made cordials since I was little. | :13:35. | :13:38. | |
They're from my grandmother's recipes, Grandmother Mabel. | :13:39. | :13:56. | |
It's great to have such quality cordials nearby, especially | :13:57. | :13:58. | |
as Jayne's come in with some for me to use for my raspberry jelly | :13:59. | :14:01. | |
with lime syrup and home-made ice cream. | :14:02. | :14:03. | |
A modern take on a kiddy party classic. | :14:04. | :14:05. | |
This is kind of like a grown-up version of jelly and ice cream. | :14:06. | :14:08. | |
Using some of this amazing cordial that we've got there. | :14:09. | :14:10. | |
So, first of all I'm going to make the jelly part of it. | :14:11. | :14:14. | |
Step one, make the sugar syrup by adding sugar | :14:15. | :14:16. | |
Whilst the sugar dissolves, soften some of the gelatine leaves | :14:17. | :14:20. | |
What have you brought along for me, then? | :14:21. | :14:22. | |
Do you want some water in it to dilute it down? | :14:23. | :14:26. | |
Do you need water, or can you drink it neat? | :14:27. | :14:29. | |
Water as a soft drink, but most | :14:30. | :14:30. | |
And now I'm going to pour out a litre of my syrup into a bowl, | :14:31. | :14:38. | |
and save the rest to make a sauce later. | :14:39. | :14:41. | |
Then I take out the soaked gelatine leaves and whisk | :14:42. | :14:44. | |
them into the syrup, which will transform it | :14:45. | :14:48. | |
into a set jelly. And now I need to flavour this, | :14:49. | :14:51. | |
Raspberry and English elderflower. | :14:52. | :14:54. | |
Right, this is like a grown-up version of jelly. | :14:55. | :15:03. | |
Right, we're going to make our little terrine now. | :15:04. | :15:08. | |
And to make sure it turns out perfectly, | :15:09. | :15:10. | |
oil the mould first before lining it with clingfilm, | :15:11. | :15:12. | |
so when you press it in, it will stick to the mould. | :15:13. | :15:17. | |
So, once you get to that stage you want some ice in the tray. | :15:18. | :15:21. | |
So, we take literally just a ladle full of this. | :15:22. | :15:37. | |
And then you've got your fantastic raspberries here. | :15:38. | :15:54. | |
One litre of proper custard is eight eggs, right? | :15:55. | :16:15. | |
The more egg yolks you put in, the richer the ice | :16:16. | :16:17. | |
The more sugar you put in, the thinner the ice cream | :16:18. | :16:21. | |
Cos sugar will act as a defrosting agent. | :16:22. | :16:25. | |
So, the more sugar you add, the softer the ice cream | :16:26. | :16:30. | |
And then what we do is take some vanilla. | :16:31. | :16:38. | |
This is technically a spice, so it's part of your five a day. | :16:39. | :16:42. | |
You need to measure this exact, really. | :16:43. | :16:46. | |
This is where the recipe, really with ice cream, | :16:47. | :16:48. | |
What you mustn't do is actually throw the sugar into the egg | :16:49. | :16:59. | |
It's really a common mistake when people are making this, | :17:00. | :17:04. | |
You mix it together, and you end up with little yellow | :17:05. | :17:09. | |
It's because the sugar is actually curing the egg yolks. | :17:10. | :17:13. | |
What you must do is keep them separate until this starts to come | :17:14. | :17:18. | |
You bring this to the boil, and just pour it in. | :17:19. | :17:24. | |
And really, it's this next part that's quite crucial. | :17:25. | :17:27. | |
You can tell when it's going to be ready, because it starts to get | :17:28. | :17:31. | |
At this point we can take the whole lot, pour it straight into our bowl. | :17:32. | :17:41. | |
Take out our vanilla pod, save that for another day. | :17:42. | :17:46. | |
It only takes half an hour to freeze in my modern machine, | :17:47. | :17:49. | |
which is ample time for me to rustle up a little something | :17:50. | :17:54. | |
that will take this dish to the next level. | :17:55. | :17:57. | |
Right, we've got the remaining syrup here. | :17:58. | :17:59. | |
What we're going to do with this, is just make a lovely | :18:00. | :18:02. | |
All I'm going to do is choose another one | :18:03. | :18:05. | |
This time, lime and mint for a bit of contrast. | :18:06. | :18:09. | |
I want a clear sauce so I'm going to use arrowroot powder | :18:10. | :18:16. | |
And I dissolve that into the syrup I saved earlier. | :18:17. | :18:23. | |
Lime zest will perk it up no end, and once you've added the thickened | :18:24. | :18:27. | |
syrup to the hot cordial, throw in the lime zest. | :18:28. | :18:29. | |
It's lovely. | :18:30. | :18:34. | |
You don't want it to taste like jelly you had as a kid. | :18:35. | :18:45. | |
You'd chuck it to the wall and it used to bounce back. | :18:46. | :18:52. | |
See, it's a bit different to my gran's jelly and ice cream. | :18:53. | :18:54. | |
But with your gran's recipe for cordial. | :18:55. | :18:56. | |
It kind of makes it better, doesn't it, | :18:57. | :18:58. | |
It's lovely, absolutely gorgeous. | :18:59. | :19:01. | |
I spoke to your husband, I know what you're like. | :19:02. | :19:08. | |
There's a lot of vodka gone in there as well. | :19:09. | :19:22. | |
It's that time of the programme where we find out if Rhod is facing | :19:23. | :19:29. | |
his food heaven or food health. I don't know but that is hell in that | :19:30. | :19:40. | |
box, octopus, it looks disgusting. I'm afraid to say we will be doing | :19:41. | :19:46. | |
octopus. But the thing is, guys, get rid of the food heaven. Can I just | :19:47. | :19:52. | |
say, listen to me, the great British public love you, those two stitched | :19:53. | :20:01. | |
you up. Cyrus and Russell. Look at that! Seriously? Get used to it. | :20:02. | :20:09. | |
Mediterranean at Common octopus or Atlante, these are the big ones. In | :20:10. | :20:16. | |
some parts of the Mediterranean you get smaller octopus. I don't like | :20:17. | :20:22. | |
the small ones is what I meant because they make me squeamish. You | :20:23. | :20:30. | |
are not scared of the big ones. We have taken this beautiful octopus | :20:31. | :20:37. | |
and put them in a ball. I put him in a pan and now he is lovely and | :20:38. | :20:42. | |
cooked. You are not going to recognise it, it will be fine. Not | :20:43. | :20:50. | |
going to recognise it?! She says, hoping he won't recognise it. Let's | :20:51. | :20:56. | |
talk about something nice, your program tonight on BBC two. The | :20:57. | :21:08. | |
U.K.'s best part-time band, BBC2. Russell is making an amazing | :21:09. | :21:09. | |
squared. I don't like squared. -- I don't want to eat it. You're going | :21:10. | :21:29. | |
to have two. You can't make me. We could have a stand-up fight on TV. | :21:30. | :21:36. | |
My mum will give me a row, why were you rude to that nice man from Wales | :21:37. | :21:41. | |
on the TV. The other thing I forgot to ask you about, my boyfriend is a | :21:42. | :21:45. | |
chef and we work together through many arguments and your wife is | :21:46. | :21:51. | |
about to write a sitcom for you? I have been writing a sitcom for many | :21:52. | :21:55. | |
years and I brought my wife in to help me. We are just writing it for | :21:56. | :22:02. | |
fun. Fantastic. She writes a lot of stuff? She is a comedy writer. As | :22:03. | :22:11. | |
she written a stuff for you? No. How is that looking now, not so | :22:12. | :22:18. | |
worrying? It doesn't look so bad. I still recognise it if that's what | :22:19. | :22:26. | |
you mean. Is at the texture? The texture, the suckers, yeah. This is | :22:27. | :22:30. | |
a man who can guide and hunt live animals. Get over your fear of | :22:31. | :22:37. | |
octopus. Russell is making the squid. Doesn't look so bad. It never | :22:38. | :22:47. | |
looks bad, it's good. We will put all segments, some lemon dressing, | :22:48. | :22:53. | |
every time, but it was salad we will add the vinegar rate to absorb all | :22:54. | :22:57. | |
the potatoes to make it lovely and then salt and pepper squid, some | :22:58. | :23:02. | |
Cheyenne pepper, flour and salt and it will be delicious crispy squid. | :23:03. | :23:09. | |
Deep-fried, you will like that. I'm going to do the oranges and stuff. | :23:10. | :23:14. | |
Where did you last eat octopus, ever? It got past me once or twice. | :23:15. | :23:24. | |
Probably didn't recognise it! Exactly, that's it. You have never | :23:25. | :23:34. | |
had raw octopus I take it? I have not, it sounds at an Internet | :23:35. | :23:40. | |
challenge. It could work, it could be quite nice. It's just the | :23:41. | :23:49. | |
texture, I'm sure it tastes nice. We have the orange segments and the | :23:50. | :23:54. | |
citrus will cook, add a little spice and flavour to the potatoes as well. | :23:55. | :24:00. | |
I have never seen an orange segmented so skilfully. We use the | :24:01. | :24:14. | |
juice, squeeze it overly octopus. It's already starting to embrace | :24:15. | :24:19. | |
different flavours. You like oranges? That face! I feel so | :24:20. | :24:27. | |
guilty, I feel terrible. Can I say again it was Russell and Cyrus who | :24:28. | :24:34. | |
stitched you up. Was it really? It was a viewer as well. A viewer!? I | :24:35. | :24:47. | |
am going to put the date was in and we will pull out onto it. -- put | :24:48. | :24:50. | |
them potatoes in. The more other stuff you chuck in | :24:51. | :25:03. | |
the less... Because they are still warm they will absorb the | :25:04. | :25:10. | |
vinaigrette. Clear that Mister Cyrus. Cyrus clears automatically. | :25:11. | :25:22. | |
He hates clutter. Perfect, take this away. Leave me a board. We are | :25:23. | :25:30. | |
making more mess than we have ever made before. Should I do something? | :25:31. | :25:35. | |
You just stand there, the pressure we are going to put you under to eat | :25:36. | :25:41. | |
this is something else. Poor that onto the box a bus, feel like you're | :25:42. | :25:49. | |
going for it. Chuck it all on? Put it all on. The octopus is not going | :25:50. | :25:56. | |
anywhere, it is still under there. You have to admit that is looking | :25:57. | :26:00. | |
pretty delicious. If you pick out the octopus I am sure it would be | :26:01. | :26:10. | |
great. It doesn't look too bad. If you go to Venice you have octopus | :26:11. | :26:15. | |
everywhere. You would have this as an antipasti along with the squid, | :26:16. | :26:23. | |
deep-fried, a few anchovy is. I have to make the octopus part of the | :26:24. | :26:32. | |
dish. That is looking good. Then we pour a little bit of vinaigrette. | :26:33. | :26:38. | |
Beautiful. Come on, Rhod, don't let me down. Don't let me down. Salt and | :26:39. | :26:49. | |
pepper on top if you like? There you go! How are we looking Russell? Not | :26:50. | :26:59. | |
too much, don't over season. That is looking good. Cyrus, you are on | :27:00. | :27:05. | |
knives and forks, I will go and get the wine. I will just stand here. | :27:06. | :27:10. | |
How many knives and forks do we need? Three! Don't worry about me! | :27:11. | :27:21. | |
Rustle you have loads of time. I think it is going to be awesome. | :27:22. | :27:27. | |
Weight! Honestly, wait for your fellowships, Cyrus! Okay, honestly, | :27:28. | :27:43. | |
Cyrus. Suzie has chosen a 2014 bottle of wine, 699 from the Co-op | :27:44. | :27:50. | |
to go with the octopus salad. And our lovely host! I am going to dive | :27:51. | :28:00. | |
straight in and have the squid. Do it for Wales! I have them in the | :28:01. | :28:07. | |
Euros sweepstake. Come on Cyrus, do it. I am doing it for Wales in the | :28:08. | :28:18. | |
Euros. Gareth Bale would do it! You can shout at me all you like! Drink | :28:19. | :28:27. | |
some wine. Hardly changed your mind? No. LAUGHTER | :28:28. | :28:35. | |
It's all right. Fantastic, that is all from us today on Saturday | :28:36. | :28:42. | |
Kitchen Live, thank you to Russell Norman, Cyrus Todiwala and Rhod | :28:43. | :28:48. | |
Gilbert. You can get all the recipes online. Next have great weekend, we | :28:49. | :28:56. | |
will see you also. Thank you. | :28:57. | :29:00. |