18/06/2016 Saturday Kitchen


18/06/2016

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Transcript


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Good morning, I'm that and this is Saturday Kitchen Live. -- I'm Angela

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Hartnett and this is. Welcome to the show. It's great to

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be here, I've got two fantastic cooks with me. What this man does

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not know about Indian food is not worth knowing about, Saturday

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Kitchen favourite Cyrus Todiwala. And a good friend of mine who

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happens to run a small and pair of restaurants, just one or two, you

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might have heard of some of them! Russell Norman. Good morning, both.

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Fantastic to have you both. Russell, you are up first? I will celebrate

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summer with John Dory fillets with Orange, fine herbs and pink

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peppercorns, accompanied by courgette shoestring fries. I bet I

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get to make those! Everybody says I can't make courgette fries, I will

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do it on live television. And Venetian? Very, and Berry of the

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season. And a hint of spice to celebrate the fact that it was the

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gateway to the Spice World. Mr spaceman, will this take a long

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time? About five minutes, no more! I will celebrate analyst for sugar and

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butter. I thought something unusual. Spiced pecan pie. We have cloves,

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star anise, in the mixture we have cinnamon, some very nice and lies

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green to finish it off. A nice light fish, heavy desert. It is nice to

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have a sweet, it is also very. Rate sounding dishes, but we have

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plenty from the archive as well, we have got films from Rick Stein, the

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hairy hikers, Janet Street Porter and it James Martin. -- the Hairy

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Bikers. This man is one of the funniest in the country, he is

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brilliant, a Welsh man, lovely to meet you, Rhod Gilbert.

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APPLAUSE It is such an honour. I was very

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upset when they got rid of the Buzzcocks, it was my show, you were

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great on it. Start on a higher! Start with the down parts of my

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career! You are a busy man. I keep myself ticking over. It is food

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heaven or hell at the end, what is your food heaven? I used to live in

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France years ago, I have not added for years, rabbit. I have not had it

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for 20 odd years. -- I have not had it. And food hell? Octopus. I know

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you have built an empire on it, but I can't stand it. It is the arms.

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Tentacles. Even if we cut it up small? Maybe if it was ground

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two-way... Help? I will have some pulp to octopus. For the rabbit, I

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will plan braised rabbit with artichokes which we will saute with

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chilli, garlic, Rosemary, baby artichokes, white wine and chicken

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stock. We will serve that with delicious roasted fennel. Your food

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hell, which I would quite like to eat, sorry, raised octopus with some

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sliced oranges, lemon rind, new potatoes, oranges, parsley,

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artichokes and basil with crispy squid on the side, two Italian

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antipasti. If I can pick the octopus out, it is not so bad! Are you

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hungry? Yes. We will start cooking in a minute. If you would like to

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ask a question today, call the number on screen.

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A few of you can ask us like questions later, if I get to speak

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to you I will ask if you want Rhod to face food heaven or food hell.

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You can use social media as well. If you are watching us on catch up, we

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will not be here, do not call us! Let's start cooking, Russell is up,

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get your appetite ready, Rhod. Mr Norman, how can I help? Talk about

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the ingredients. This is one of my favourite fish, John Dory. The

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Italians call it amp Pierre true, Saint Peter. Why? Because apparently

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he picked the fish out, there were two black marks on it. We call it

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John Dory because the Italian for gate keeper sounds like John Dory.

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We have lemons, oranges, all of these delicious... The sauce is what

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makes the dish. It is fragrant and sweet, matching the sweetness of the

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fish on the lovely texture, and a little bit of spice. Venice was the

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gateway from the east to the west and vice versa. The spice route was

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a very important part of Venice's development. That is a nod to the

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past and a reminder of what Venice once was. You are the Venetian

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expert? Very nice of you to say. It is the nominal. I am like this with

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a map and three phones and I lose my way, use it around like Zebedee,

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incredible. It took a few years to get used to the winding, Labyrinth

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he and back alleys, but once you get used to it hit is easy. And the last

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time you were on the show you opened a restaurant in Brighton. We opened

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in December, we just signed a recent we are starting building work as we

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speak in Bristol. Fantastic, that is where you will start going, outside

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of London? It is a natural progression for us, it works well.

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It is nice opening restaurants in really exciting cities. Bristol is

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exciting, Brighton is exciting. Would you go down to Cardiff? Love

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to. Had you not got one in Wales? Not yet. Everybody is like you, they

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do not like octopus! Keeping away from us! Scotland, places like Leeds

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and Manchester would be fantastic? I hope so. The food scene in London

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has just transformed and come on in leaps and bounds over the last five

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or six years, and I think of operators are looking outside of

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London. People love food. So normally you would put fish in a

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much more fierce heat. You are poaching it. This is orange and

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lemon, fish stock, a little salt and pepper and a few very, very thin

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slices of garlic. I have got fine herbs, fine as in very delicate

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rather than... Fancy. Exactly, mint, dill, basil... Sage there as well,

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that's right. Fantastic. Are these all right for you, these courgettes?

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Nice anything, very good. Put them in some cold milk and flour. We have

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a courgette challenge on Twitter, everybody is seeing who hosts the

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best ones. Who is the competition? Of course I make the best ones, Luke

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Tonks, look older, people who have nothing to do with food but run

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hotels, Robert Hudson, he thinks he can make better than me. Shameful. I

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am here to prove the point. This goes in for three or four minutes?

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Yes, I like it slightly under comedy you? As you poach it, the heater

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from the stock will carry on. Asking about the courgette things, you're

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making courgette chips, basically? Whenever I am out with people and

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they order them, they think they are healthier, are they? Of course not!

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This is a vegetable chip. They chip is a vegetable chip, it is a potato.

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I know that! I didn't mean that. If anything, there is more fat in them.

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And you think it is one of your five a day, courgettes. It is worse than

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chips? If they are really thin they absorb all the oil. It is the oil

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that is fattening. Why didn't you make them figure? They will thrive

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better and they are nicer. I can see you are going to be trouble! More

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fat and salt, the two things that we all love! And better! Those are

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frightening. You have added some juice? Just lemon? Orange, lemon,

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fish stock. I will put the public wants and when I have reduced the

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sauce. -- I will put the peppercorns in when I have. You are up for an

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award next week? The God thank you for remembering, one of my rest

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rooms is nominated for a trouble award. -- thank you for membrane.

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This is one of my dishes from a restaurant, its Italian name means

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hidden court. It is great to pick up a restaurant recipe and make it your

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version? I get some inspired by trouble, but going to people's

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houses and restaurants, you pick up tips and inspiration all over the

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place -- I get so inspired by travel. It is great going somewhere

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like Venice, the architecture, the history, the beauty of the place,

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the quality of the air. It is quite overwhelming sometimes, there is

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still much to take in, it feels a lot. I have got my courgettes. We

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have had about three or four minutes, I would say another 1.5

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minutes. If you would like to put a question to any of us, call the

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number on screen. If you are watching on catch-up,

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please don't call, the mines will be closed. Pass me the fish slice. I

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can indeed. We're waiting for the courgettes to come up to the

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surface, a little bit of colour, Russell? Golden brown. That is the

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magic. Nice and healthy. Rhod, watch Cyrus, he stole them all in

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rehearsal. You will be lucky to get them. He is on a health trip, I am

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not! To be healthy, you have chips? Basically, yes. We have just

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convinced you that chips are healthier than courgette fries. You

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will live longer. Orange is a little garnish. Reduce the sauce, get a

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syrupy consistency. No better, and delicate. -- no butter. The

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difference between Italian and French cooking is Italian cooking is

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simple. We have three ingredients here, not very much done to them at

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all. That is the sort of food that I like to eat. It is good, actually.

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30 seconds on my little courgettes. I will get a little bit of salt,

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then we are ready. Have you had breakfast, Rhod? No! I always have

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John Dory for breakfast! Lovely, crispy courgettes, a little bit of

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salt. Pink peppercorns are not like black or green, they are very soft,

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like little berries. As you pop them in you press them with your finger

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and thumb, they split and bleed and add lovely colour and flavour. Are

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we ready? I will put that in front. Perfect. These are full. So,

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Russell, what is your dish again? Fillets of John Dory, fine herbs,

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pink peppercorns and orange with a side of unhealthy/ healthy,

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depending on your opinion, courgettes chew -- courgette

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shoestring fries. Looks delicious. Do you want to take

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the fish, I will take...? Here are your chips. Here is your fish, fish

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and chips. Indeed. I am always a bit suspect about orange and stuff,

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sweet and savoury. I am not brilliant. There is quite a strong

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tradition of fruit with fish. I would never do it myself. Try it, it

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is the only way to decide. I will have some line with a bottle of

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lager, that is about it. That you usually serve a piece of lemon with

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fish. Are you happy with that? What do you think, Cyrus? The fish is

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super. The dill and peppercorns coming through just gently. Are you

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liking that? Very nice. What about the fries? There you go, Cyrus. All

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right, Cyrus, calm down! Don't put an egg in front of him, you do not

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know what will happen next, Asian Mark that is delicious. It is very

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summary and pretty. Great food like that need something equally

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delicious to drink. I reckon Susy has picked an amazing wines. Let's

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see what she has. I am in the beautiful city of Bath

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where despite the summer showers the architecture is still glorious.

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Before I choose the wine for today's dishes like to wander around.

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Russell I have made your lovely John Dory and I know I am looking for an

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elegant and restrained European white wine, because a fruity style

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might overwhelm it. If you want to draw out the peppercorn flavour I

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would go straight for something like this Austrian which has its own

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subtle twist of pepper. But I have chosen one which enhances the citrus

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flavours more. I have chosen the taste the difference 2015 sauvignon

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blanc from France. They can be ripe with crispy fruit but this one is

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actually quite a light example. There is a really pure citrus note

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singing through this wine and that marries Peta play with the orange

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and lemon juice in the source and it goes well with a white flesh. There

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is a slightly grassy hint and I love that with the fresh herbs in this

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dish. And on the finish a lovely left of acidity which cuts

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beautifully through the fried zucchini. The John Dory with fresh

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herbs is a summer sensation and this is my subtle sauvignon blanc to go

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with it. What do you think? She's right, it's

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classic but it works with the fruit and the sweetness down the texture.

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Amazing price as well. Do you like wine, Rhod? LAUGHTER

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Not that much! Another bottle under the table. This is lovely, I

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normally go for something from New Zealand but this is lovely. It's our

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summer sensation, your John Dory. Summer sensation, you heard it here.

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I think it's super and nothing like a nice glass of this wine to wash

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down some fat as well. It goes down beautifully, if you drink it just

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with that it works well with both things. You are next, what are you

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making? I will be a bit of us apprise this time because they said

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be gentle on Angela, no four page recipes like I normally do so it's a

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simple spiced pecan pie. With star anise, cloves and a dash of

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cinnamon. Come on, I have to do my bit. Don't forget you can asked us

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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

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heading to Greece, up to the mountains to help cook some lamb and

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doing a few cheeky moves on the dancefloor.

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In the mountains above Pylos there's a taverna.

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It's really famous, not only for food, but for the music.

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It's where you can eat and drink and dance with abandon.

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It's the sort of place where, if you're like me, you discover

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it on the final night of your holiday and you think,

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"Why didn't we know about this earlier?"

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Like the best places, it's family-run and

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To me, it's the sort of food you really want to eat on holiday.

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Stuffed courgette flowers with tomato sauce.

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Stifado, that's a sort of Greek beef stew.

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Stuffed courgette flowers again, stuffed with minced spicy pork.

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The Greeks do the best chips in the world.

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Well, it wouldn't be Greece without a Greek salad.

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And vegetables cooked in a wood-fired oven.

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Now this kebab brings me back to the first time

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A classic local dish in which you have about five

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pancakes layered with this astringent cheese like a cake.

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That's got to be for the film crew, because they're so adventurous!

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The evening's just warming up, but I came here hours ago

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because I wanted to see how they made this famous lamb dish.

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So I met up with Panayotis, who runs the place.

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OK, today we cook lamb with potatoes in the oven.

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What a wonderful alternative to a bit of barbecuing, really.

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Just some potatoes, some lamb, a bit of oregano, salt, pepper,

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I have to admit that this is one of those dishes I took away with me

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Because it's really easy and wonderfully tasty.

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You can use a shoulder of lamb or, indeed, thick lamb chops.

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But the lamb must cook slowly and be ready without burning the potatoes.

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Don't stint on the olive oil, lemon juice or oregano.

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Don't forget the rosemary and garlic - about four cloves.

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You know, people get a bit sort of like, "Oh,

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What do you mean, "The food..."?

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And the food is appropriate to Greece and once you get

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into the sort of frame of Greece, it's the best food ever.

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advertisement for our National Health Service.

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Here we are, men all in our 60s, leaping around like spring lambs.

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The tall man, the better dancer, is an olive farmer.

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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...

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Yes, it's the much-talked-about Rick Stein diet!

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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

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First thing to do is to coat the cheese in semolina.

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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

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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.

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And you get this lovely satisfying combination.

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So they go just straight into my serving dish.

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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.

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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

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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.

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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

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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.

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