0:00:04 > 0:00:05Good morning!
0:00:05 > 0:00:08It's all cold and wintry outside so stay inside with us,
0:00:08 > 0:00:10because we're cooking up a storm with great chefs, dishes
0:00:10 > 0:00:11and guests this morning.
0:00:11 > 0:00:21I'm Matt Tebbutt and this is Saturday Kitchen Live!
0:00:34 > 0:00:36Welcome to the show!
0:00:36 > 0:00:37 Today's superstar chef Bryn Williams
0:00:37 > 0:00:40makes a welcome return to cooking alongside his old boss's daughter,
0:00:40 > 0:00:44the brilliant Emily Roux, and the always effervescent
0:00:44 > 0:00:46Olly Smith is on the wine, literally!
0:00:46 > 0:00:50Good morning everyone!
0:00:50 > 0:00:53Morning!
0:00:53 > 0:00:54Morning!
0:00:54 > 0:00:56Bryn, you've hot-footed it down from your eponymous restaurant
0:00:56 > 0:01:03in Wales to be with us today, what are you cooking?
0:01:03 > 0:01:15I was here at 2.50am this morning.
0:01:16 > 0:01:18Emily, welcome to the show, you've already worked with some
0:01:18 > 0:01:21of the greatest chefs in the world, what have you got for us today?
0:01:21 > 0:01:24Today I'm making a spelt risotto with sprouting broccoli and ceps.
0:01:24 > 0:01:27Olly, great to see you.
0:01:27 > 0:01:35Good to have you here. Lots of good wine for us?Lots of Italian wine
0:01:35 > 0:01:39today, some others from over the world but it's about fine flavour.
0:01:39 > 0:01:42Good. Good.
0:01:42 > 0:01:45We've delved deep into the BBC Food archives again to bring you more
0:01:45 > 0:01:47classic recipes from Rick Stein, Keith Floyd, the Hairy
0:01:47 > 0:01:48Bikers and Mary Berry.
0:01:48 > 0:01:50Our special guest today is an award-winning singer,
0:01:50 > 0:01:53songwriter and actor who has had a string of number 1s
0:01:53 > 0:01:54and top ten albums.
0:01:54 > 0:01:56She's also trod the boards in the West End, and sashayed
0:01:56 > 0:01:59across the dancefloor in Strictly, so we're delighted she's found time
0:01:59 > 0:02:02to drop by this morning, it's the very talented Pixie Lott!
0:02:02 > 0:02:07APPLAUSE Look at you, matching the table
0:02:07 > 0:02:13ware.Hello. How are you?I'm good, thank you.
0:02:13 > 0:02:17You are looking fabulous. Thank you.
0:02:17 > 0:02:24You are quite into your food?I love food. A big foodie, although not
0:02:24 > 0:02:30much of a cook though. You love mayonnaise on everything? I
0:02:30 > 0:02:34love it everybody where. I smother it over everything.
0:02:34 > 0:02:39It was mingly pleasure with a bag of twig let's.
0:02:39 > 0:02:43It is like mixing Marmite with the mayo. It is a weird concoction.
0:02:43 > 0:02:49Weird. You don't do it anymore?!No, I'm
0:02:49 > 0:02:55growing up and it was bad for you! So, heavy and hell, what is your
0:02:55 > 0:03:00idea of food heaven?Food heaven. I'm not much of a meat eater but I
0:03:00 > 0:03:05love chicken. So I have gone for chicken, mango, sweetcorn.
0:03:05 > 0:03:10OK. For the hell I went for squid and
0:03:10 > 0:03:15clams. I do like fish. I love calamari. But I don't like squid
0:03:15 > 0:03:19without the batter. OK, so you like the deep fried
0:03:19 > 0:03:26squid. I love calamari. But on its own it
0:03:26 > 0:03:30is rubbery and chewy. It has put me off of.
0:03:30 > 0:03:37So bad squid?Yes. And what about black pudding?I have
0:03:37 > 0:03:40never tried it. Never tried it?I know you should
0:03:40 > 0:03:45try it before you judge it but dried blood does not do it for me.
0:03:45 > 0:03:50OK, you somehow see the one we have lined up a little later on. It is
0:03:50 > 0:03:52interesting!Oh, no!
0:03:52 > 0:03:53Oh, no!
0:03:53 > 0:03:56So if the viewers give you heaven, I'll make crispy chicken
0:03:56 > 0:03:57with mango salsa and hot buttermilk chipotle sauce.
0:03:57 > 0:04:00I'll marinate chicken in spices and fry until crispy.
0:04:00 > 0:04:02Then I'll make a salsa of mango, cucumber, avocado and sweetcorn
0:04:02 > 0:04:12and serve it with the chicken and a hot creamy sauce of chipotle
0:04:12 > 0:04:21making squid stuffed with morcilla black pudding, tomatoes and clams.
0:04:21 > 0:04:25Squid stuffed?Look at it, gorgeous! . Oh!
0:04:25 > 0:04:26Oh!
0:04:26 > 0:04:28I'll stuff squid with fried shallots, garlic and black
0:04:28 > 0:04:30pudding then chargrill it and serve with a tomato,
0:04:30 > 0:04:33wine and cockle liquor reduction, and finish with cockles and parsley.
0:04:33 > 0:04:36But you'll have to wait until the end of the show to find
0:04:36 > 0:04:38out which one the viewers vote for!
0:04:38 > 0:04:40Don't forget, what Pixie eats is up to you!
0:04:40 > 0:04:42Just go to the Saturday Kitchen website before 11 this morning.
0:04:42 > 0:04:43Get voting!
0:04:43 > 0:04:45We also want your questions.
0:04:45 > 0:04:47You can ask our experts anything, just dial: 033 0123 1410.
0:04:47 > 0:04:50You can comment on what's cooking via social media using
0:04:50 > 0:04:51the #saturdaykitchen.
0:04:51 > 0:05:01And, Olly, you'll read any relevant comments as they come in.
0:05:05 > 0:05:09All of the relevant tweets. Absolutely. But we love the viewers
0:05:09 > 0:05:13to get involved in the action in the studio. If you want it read out,
0:05:13 > 0:05:21keep it clean!Thank you for that one. Right, Pixie, I'm getting on
0:05:21 > 0:05:24with the cooking. Feel free to chip in.
0:05:24 > 0:05:26Bryn, what are we doing, fella?
0:05:26 > 0:05:28in. Bryn, what are we doing, fella?We
0:05:28 > 0:05:30are making red mullet, pink fur potato, crab and alioli.
0:05:30 > 0:05:35We are baking the pink fur potato and topped with crab and you are
0:05:35 > 0:05:42making the mayonnaise alioli. So garlic mayonnaise with saffron but
0:05:42 > 0:05:44using English mustard, rather than Dijon mustard.
0:05:44 > 0:05:50Why is that?It gives it a bit of colour, punch.
0:05:50 > 0:05:58Is this on your Welsh outpost?Well, verbs of this goes on to the Welsh
0:05:58 > 0:06:03restaurant in time. When you are running between the two
0:06:03 > 0:06:08restaurants, one in North London, one in North Wales.Yes, in Colwyn
0:06:08 > 0:06:12Bay in North Wales. Is there a similarity, or do you
0:06:12 > 0:06:20tailor them to where you are?North Wales is more about the fish. So
0:06:20 > 0:06:28fresh fish, fish pie. Mussels, oisters. So very classic and light.
0:06:28 > 0:06:37Is it a bit less tricky?Yes, 100%. So, pink fur potato, oil, salt, in
0:06:37 > 0:06:43the oven and bake it like a jacket potato. We use the pink fur potato,
0:06:43 > 0:06:46they are grown up in the north of Wales.
0:06:46 > 0:06:51My brother grows for us. This is an old British variety of
0:06:51 > 0:06:54potato. I thought that they were French?
0:06:54 > 0:07:01They are similar to a rat potato. And you are sourced from your
0:07:01 > 0:07:05brother?He brought them down for me last night.
0:07:05 > 0:07:10Do you have a lot of land?I have a house with two fields, is how I
0:07:10 > 0:07:16describe it. We grow fruit and vegetable. And this year I have
0:07:16 > 0:07:25bought myself as a Christmas present four pedigree Welsh sheep.
0:07:25 > 0:07:32What are you going to do with them? Eat them! It helps with the
0:07:32 > 0:07:36traceability and the flavour. You are producing stuff without
0:07:36 > 0:07:40packaging. You know they are good for you.
0:07:40 > 0:07:53They are Welsh Black?They are pedigree. Little things.
0:07:53 > 0:08:02So, in here, we have the bones, the head, the skin.
0:08:02 > 0:08:06The bones in there with the tomatoes.
0:08:06 > 0:08:11So, does that make you a farmer now? You have the farmer look.
0:08:11 > 0:08:18Have I?Yeah, the beard. You look like you have had three hours'
0:08:18 > 0:08:23sleep!I think as a chef, the customers want to know where the
0:08:23 > 0:08:26food is coming from. That's the biggest thing that has
0:08:26 > 0:08:30changed in food in this country in the last ten years.
0:08:30 > 0:08:33And the opportunity to grow your own, there is something magical
0:08:33 > 0:08:40about it. It is hard to describe but when you serve it to the customers
0:08:40 > 0:08:45and you can tell them exactly where it is coming from. So at the moment,
0:08:45 > 0:08:50about 70% of fruit and vegetable come my brother, and then hopefully
0:08:50 > 0:08:57the beef as well. 70%? It takes a lot of land?My
0:08:57 > 0:09:00brother works really hard to get it all to us.
0:09:00 > 0:09:07So in the pan, we have the tomatoes, the fish, the butter, and some wine.
0:09:07 > 0:09:10And bring it to the boil. Then reduce it quickly to keep the
0:09:10 > 0:09:13flavour. We are chatting with Emily in a
0:09:13 > 0:09:23while. You know each other. You worked at the G vashgs?Yes. I would
0:09:23 > 0:09:35give Emily jobs at nine, ten, eleven -- The Gav.
0:09:35 > 0:09:39With when she would come in, we would have to draw straw, who would
0:09:39 > 0:09:46baby-sit her!I would peel way too many potatoes and tomatoes.
0:09:46 > 0:09:52Yes, we would have to give Emily something to do. But I was at the
0:09:52 > 0:09:57Gavroche in 2002, so I have known her for a long time. It is funny
0:09:57 > 0:10:03now, she is a great chef in her own right, a massive family of chefs and
0:10:03 > 0:10:08an amazing chef herself. Maybe with those potatoes that I
0:10:08 > 0:10:13gave her to peel back then have something to do with it!I remember
0:10:13 > 0:10:17my daughter would come into our restaurant. We would put her in the
0:10:17 > 0:10:22washing basket and feed her bread and she would sit there like a Dalek
0:10:22 > 0:10:30eating bread!So, you have made the mayonnaise, the English mustard,
0:10:30 > 0:10:34garlic and rapeseed oil. We have the crab here. Taking it off the bone.
0:10:34 > 0:10:38Keeping it nice and whole. So big and flaky.
0:10:38 > 0:10:43Yes, big pieces. Can you blitz the sauce there and pass it and reduce
0:10:43 > 0:10:49it down. While you are doing that we will go through the potato. I said
0:10:49 > 0:10:55we would make a jacket potato, and in a sense that's what we are doing.
0:10:55 > 0:11:02We have baked the potato until soft. Now cut through the potato, open it
0:11:02 > 0:11:10up like a jacket potato...Right. Season it inside. And the pink fur
0:11:10 > 0:11:16potato has a velvety, slick flavour. If you are used to buying king
0:11:16 > 0:11:19Edwards or marries pipers, if you taste them they are different in
0:11:19 > 0:11:27flavour. A lot more waxy. So then just a little salt, pepper, lemon
0:11:27 > 0:11:30juice and rapeseed oil.
0:11:30 > 0:11:34Remember if you'd like to ask us a question, then give us a call
0:11:34 > 0:11:35now on: 033 0123 1410.
0:11:35 > 0:11:40Calls are charged at your standard network rate.
0:11:40 > 0:11:45Then while we are blitzing that. This is very dark?You want the
0:11:45 > 0:11:51flavour. It is lighter there but as we reduce it, it will go darker.
0:11:51 > 0:11:57What is giving it that colour?The tomatoes, the red wine.
0:11:57 > 0:12:03Of course, the red wine. You weren't listening!There's a lot
0:12:03 > 0:12:11going on in my head!Yes, red wine, tomatoes fish bones and butter. Once
0:12:11 > 0:12:15it splits you pass it off and reduce it as quick as possible to keep the
0:12:15 > 0:12:20flavour. When you make a fish sauce make it quickly to keep the flavour
0:12:20 > 0:12:22rather than stew the flavour. OK.
0:12:22 > 0:12:28So while you are doing the sauce we get the red mutt elon. A warm frying
0:12:28 > 0:12:31pan. So sieve all of the bones and bits
0:12:31 > 0:12:36and pieces out?Yes. And then reduce the sauce quickly.
0:12:36 > 0:12:40Forgive me, going back to the red wine it is unusual in the fish?It
0:12:40 > 0:12:45is but think about red mullet, the redness is in there so it goes
0:12:45 > 0:12:50really well. But cook it quickly, it is not like cooking beef or chicken
0:12:50 > 0:12:55where you stew it. This is about quick cooking. That is the key with
0:12:55 > 0:13:02fish cooking in general it is quick. So red mullet it is on and now back
0:13:02 > 0:13:09to the potato. So Pixie's favourite thing, the mayonnaise.Yes!So
0:13:09 > 0:13:14mayonnaise into the potato. And we will finish off with some picked
0:13:14 > 0:13:18crab on top. So it has that British classic combination of mayonnaise,
0:13:18 > 0:13:22crab...Right. And we are going to keep this light
0:13:22 > 0:13:31and fresh. We want the big chunks. No small bits in there. Finish off
0:13:31 > 0:13:36with lemon juice. That is a stuffed bake potato.
0:13:36 > 0:13:39For a Welsh boy, it's a posh baked potato.
0:13:39 > 0:13:51Dreams come true!Yes. And this is all about the sea, so
0:13:51 > 0:13:55some sea purslane. And stick the potato on the plate.
0:13:55 > 0:14:02This takes no time at all to cook the red mullet?Any fish in general
0:14:02 > 0:14:07takes no time to cook. But the key is to get a crispy skin. Turn it
0:14:07 > 0:14:12over, turn off the heat and let it finish.
0:14:12 > 0:14:16I have turned the heat off. And that is a guts you sauce, with
0:14:16 > 0:14:19the red wine. And mullet can handle it.
0:14:19 > 0:14:25It can. But if you cook it too slowly and stew it, it becomes
0:14:25 > 0:14:31overpowering. Cooking it quick it can maximise the flavour. Now we put
0:14:31 > 0:14:35the mayonnaise on the plate as well. Finish off with a little bit of
0:14:35 > 0:14:40lemon juice on the fish.That is important.
0:14:40 > 0:14:45It's very simple but very elegant. I think that with fish, simplicity
0:14:45 > 0:14:50is key. If it is simple you are keeping the flavours. So you see
0:14:50 > 0:14:59there... This is one we made earlier on. It goes from a nice thin sauce,
0:14:59 > 0:15:04reduced quickly to a deep thick sauce.
0:15:04 > 0:15:08And that's the butter emulsifying it as well?Yes. In the south of France
0:15:08 > 0:15:14they make a bouillabaisse with fish bones and it is similar. You pour
0:15:14 > 0:15:21that on. You might think it is thick but with the mayonnaise it is very
0:15:21 > 0:15:26rich. That's a main course?In the
0:15:26 > 0:15:32restaurant I add two pieces of fish. And finish off with the sea
0:15:32 > 0:15:35purslane. Fantastic. What is that?Red mullet,
0:15:35 > 0:15:41pink fur potato, crab and alioli. Delicious.
0:15:41 > 0:15:46OK. Pixie Lott. There you go.
0:15:50 > 0:15:57That looks delicious.With lipstick stains!Sometimes in the restaurant
0:15:57 > 0:16:05we use squid instead of crab.This is a bit of Food Heaven for me.
0:16:08 > 0:16:16That is a posh jacket potato.The potato, the flesh of the crab, that
0:16:16 > 0:16:27is what you are trying to create. It is a play on a Spanish dish, really.
0:16:27 > 0:16:35We have some wine to go with this. This is Le Alte Friulano. It is
0:16:35 > 0:16:43delicious with the intention of -- intense flavours. From northern
0:16:43 > 0:16:46Italy, on the border with Slovenia. You have the Adriatic breezes coming
0:16:46 > 0:16:54down to the ocean. It keeps it nice and fresh. It is a grape that you
0:16:54 > 0:17:00don't see an awful lot of. Delicious.It goes really well with
0:17:00 > 0:17:05it. The mountains as far away as possible from the sea, because this
0:17:05 > 0:17:09dish is all about the sea. Green go well, we are in northern Italy, so
0:17:09 > 0:17:18it is quite close. It is just one of those zesty, fresh winds. Good with
0:17:18 > 0:17:26selfish.It is like a session wine. Quite light, you could sit there on
0:17:26 > 0:17:32a long lunch and have three or four. Responsibly!
0:17:32 > 0:17:42Bryn, Emily, Olly, Pixie. It is like an Enid Blyton novel! Emily, you are
0:17:42 > 0:17:45cooking later?
0:17:45 > 0:17:48I'm making spelt risotto, sprouting broccoli and ceps.
0:17:48 > 0:17:50Don't forget if you want to ask us a question this morning,
0:17:50 > 0:17:54just call: 033 0123 1410.
0:17:57 > 0:18:00Lines close at 11 o'clock.
0:18:00 > 0:18:02You haven't got long so get dialling.
0:18:02 > 0:18:05Or you can tweet us a question using the hashtag #saturdaykitchen.
0:18:05 > 0:18:09And don't forget to vote for Pixie's food heaven or hell on our website.
0:18:09 > 0:18:11Heaven!
0:18:11 > 0:18:13Now it's time to join Rick Stein in Berlin sampling
0:18:13 > 0:18:15Konigsberger Klopse.
0:18:15 > 0:18:19That's veal meatballs to you and me!
0:18:44 > 0:18:49I am really soaking up the atmosphere here. For most of my
0:18:49 > 0:18:55youth, the Berlin Wall went up in 61, and it came down in 89. East
0:18:55 > 0:18:59Berlin was a no-go place. Just endless stories about desperate
0:18:59 > 0:19:04people trying to get across the wall. When it finally came down,
0:19:04 > 0:19:10there was a mass exodus to the west. Places like this, you could almost
0:19:10 > 0:19:15get buildings for nothing. Rent was low or nonexistent. Of course, lots
0:19:15 > 0:19:21of young people came here, they opened clubs, discos, restaurants,
0:19:21 > 0:19:27you name it. The result of that, I find that really exciting. A massive
0:19:27 > 0:19:32upsurge of fun and excitement, because buildings were so cheap.
0:19:36 > 0:19:40This old Brewery, it used to be one of the biggest in Germany. It is the
0:19:40 > 0:19:47site for one of Berlin's new and trendy restaurants. Its name
0:19:47 > 0:19:54translates from French to soup kitchen. It is very popular. It's
0:19:54 > 0:19:59popular with cool young diners who seem to love lots of concrete and
0:19:59 > 0:20:03old, industrial paraphernalia. It creates a setting fit for a film the
0:20:03 > 0:20:12last redoubt! -- for a film noir shoot out! The crocodile, legend has
0:20:12 > 0:20:15it that towards the end of the Second World War, the Allied bombing
0:20:15 > 0:20:20was getting so intense that is you was bombed and the crocodile tank
0:20:20 > 0:20:23was fractured. All of the water flowed out. They didn't want the
0:20:23 > 0:20:32crocodiles to die, and they put them in one of the beer vats, not in
0:20:32 > 0:20:35beer, but in water. A very German!
0:20:39 > 0:20:49Michael?You are Rick?Good to see you. It's extraordinary, this lovely
0:20:49 > 0:20:54kitchen in this very old building. We built the kitchen like a cage
0:20:54 > 0:21:00inside. The chefs, what we do here, every dish is inspired from our
0:21:00 > 0:21:05mothers and grandmothers. It is typical German food. We take the
0:21:05 > 0:21:15original dishes, like Konigsberger Klopse, meatballs from the veal,
0:21:15 > 0:21:24with a salad, mashed potatoes, chicken stock and sweet wine.
0:21:29 > 0:21:37A kilo of veal, chopped head meat and tongue, with capers and parsley.
0:21:37 > 0:21:42Next, two eggs, about 100 grams breadcrumbs, salt and white pepper.
0:21:42 > 0:21:51About 20 turns. Two tablespoonfuls of sweet mustard. I love German
0:21:51 > 0:21:59mustard. Now, like mud pie, you mix and form the meatballs with wet
0:21:59 > 0:22:07hands. That's very important. You simmer very gently in chicken stock.
0:22:07 > 0:22:12For the source, heat about half a litre of chicken stock and then some
0:22:12 > 0:22:22single cream, about 150 millilitres. Add some butter and keep whisking.
0:22:22 > 0:22:29Two tablespoons of semolina and whisk until the sauce thickens. Now
0:22:29 > 0:22:34some sweet white wine, about half a wineglass fall.
0:22:38 > 0:22:42The meatballs take about 20 minutes to cook through. The sauce is done,
0:22:42 > 0:22:49nice and silky. So is the mashed potato. The Konigsberger Klopse, a
0:22:49 > 0:22:58famous East German dish, resurrected into a lighter form. And the late
0:22:58 > 0:23:00arrival, breadcrumbs, lightly fried in butter, and a little ball
0:23:00 > 0:23:07Arshavin beetroot and apple salad, with a touch of strawberry vinegar.
0:23:07 > 0:23:17It was quite superb. In fact, I ate it with a passionate foodie, who
0:23:17 > 0:23:24writes a blog about Jimmy Menagh restaurants. This is just as I
0:23:24 > 0:23:32expected. -- German restaurants. Could you pronounce it again?
0:23:32 > 0:23:42Konigsberger Klopse. Classic Prussian dish.I think it is the way
0:23:42 > 0:23:45forward. If you want to do local food, do it like this with a bit of
0:23:45 > 0:23:51a twist. I think this fabulous.The restaurant stands for the new way of
0:23:51 > 0:23:56Berlin chefs coming in and saying that we want to do things
0:23:56 > 0:24:01differently. You want to take the German cooking and cuisine to the
0:24:01 > 0:24:05next level and make something out of it.It really is good. It hits a
0:24:05 > 0:24:10spot with me. It really does.I'm glad you like it.
0:24:11 > 0:24:12Thanks Rick.
0:24:12 > 0:24:14We saw him enjoying a veal dish there.
0:24:14 > 0:24:17There is still a lot of confusion about veal - it suffered an image
0:24:17 > 0:24:20problem for many years because of ethical concerns about
0:24:20 > 0:24:25the European white veal industry.
0:24:25 > 0:24:27That has now been outlawed.
0:24:27 > 0:24:30But now British rose veal is produced to the highest welfare
0:24:30 > 0:24:32standards and is a natural by-product of the dairy industry,
0:24:32 > 0:24:35so we should use it more.
0:24:39 > 0:24:42In my opinion, if you drink milk you should have no problems with eating
0:24:42 > 0:24:51veal. This is using the rump, which will be seared and poached. From a
0:24:51 > 0:24:54fantastic chef, Henry Harris. I used to do this a lot in my restaurant
0:24:54 > 0:24:56and it went down really well.
0:25:00 > 0:25:04Lentils and crispy onions, that is pretty much it. Pixie,
0:25:04 > 0:25:09congratulations on your new single. Thank you very much.What is it
0:25:09 > 0:25:25called?Won't Forget You.Has an
0:25:27 > 0:25:31Ibiza vibe?Yes, I have been performing at a lot, it gets the
0:25:31 > 0:25:35crowd dancing. It is a collaboration with Stylo-G.For those of us who
0:25:35 > 0:25:40don't know who he is, like me?An amazing rapper from Jamaica. He
0:25:40 > 0:25:47brings the vibe. We had so much fun performing it everywhere. He has an
0:25:47 > 0:25:50amazing energy. He really gets the crowd going. So, we have had loads
0:25:50 > 0:25:56of fun together with the song. There is an acoustic version that is just
0:25:56 > 0:26:03me and a really stripped down track. I love the acoustic versions. They
0:26:03 > 0:26:08kind of go nice and slow.It's a chilled out version where it is just
0:26:08 > 0:26:12about the voice, I love singing. I like to perform that as well.Is
0:26:12 > 0:26:17there a lot of pressure? You have sold something like 1.2 million
0:26:17 > 0:26:20records? 1.6 million records worldwide? Is there a lot of
0:26:20 > 0:26:25pressure when you come up with a new single? Fan I actually get really
0:26:25 > 0:26:29excited. Because I have been releasing singles for a long time.
0:26:29 > 0:26:33You are quite excitable.I love new music, it means I have new songs to
0:26:33 > 0:26:37sing in my shows, it is more fresh for me. Some of the songs I have
0:26:37 > 0:26:43been singing, my first single came out when I was 18. So that his eight
0:26:43 > 0:26:47years. Some of them, I have been singing millions of times, I still
0:26:47 > 0:26:54love singing them.You are 18 when your first song came out? That was
0:26:54 > 0:26:58huge?It was, it was my first song, I had no idea what to expect or what
0:26:58 > 0:27:03would happen. It was a big contrast. I started writing my first album at
0:27:03 > 0:27:1114. It seemed like it took for ever to come out. I was working so hard,
0:27:11 > 0:27:15it was meant to come out and it didn't. As soon as it came out, it
0:27:15 > 0:27:20went super fast and straight to the top. I didn't expect it would be
0:27:20 > 0:27:25such a whirlwind.That was nice!An amazing time of my life, it was my
0:27:25 > 0:27:29first single and I dreamt about in my whole life. Working up to that
0:27:29 > 0:27:34moment, it was a good time.Have you got a lot of songs on this new
0:27:34 > 0:27:41album? When is it coming out?At the moment, I'm focusing on the single.
0:27:41 > 0:27:45There is a lot more music to come with other singles and then an album
0:27:45 > 0:27:49will follow. I am sort of in the studio all the time. It is just what
0:27:49 > 0:27:54I'm used to, I've been doing it for ever. I was literally 12 or 13 when
0:27:54 > 0:27:58I first went into the studio. I went in after school, the weekends. It
0:27:58 > 0:28:02has been my whole life. I can't really imagine my life without it,
0:28:02 > 0:28:13really.You are judging on The Voice Kids. You must empathise with them.
0:28:13 > 0:28:18My kids love it, because you are very kind, having to give difficult
0:28:18 > 0:28:22news, how do you do that?It is tough, I have been there at that
0:28:22 > 0:28:27age, in the same situation. It was so useful for me when people gave me
0:28:27 > 0:28:30constructive criticism. After every performance, every show, I always
0:28:30 > 0:28:36wanted to hear feedback, every time, it helps you grow as a performer and
0:28:36 > 0:28:40that helps you learn. Every time I hear the news, it makes you better
0:28:40 > 0:28:45and better.We likely back?There is some from the viewers, heaven and
0:28:45 > 0:28:54hell is neck and neck! You have to get voting.50-50?Come on, heaven!
0:28:54 > 0:28:58I don't want to try black pudding just yet.Wait till you see it. Just
0:28:58 > 0:29:05recapping, and here I have got the veal, I have coloured that. Garlic,
0:29:05 > 0:29:09bay leaves, thyme and some wine, a really good, rich Chardonnay. In
0:29:09 > 0:29:16with some veal stock. Lastly, a whole world of butter, OK? This is
0:29:16 > 0:29:21going to be nice and silky, smooth. It doesn't get a lot of cooking.
0:29:21 > 0:29:25This is going to come up to a simmer for about 30 minutes. Put the lid on
0:29:25 > 0:29:29and then turn at off, and then it sits for about 20 minutes and that
0:29:29 > 0:29:36is it. That is not cooked. In here I have a dice of onion, carrots and
0:29:36 > 0:29:41celery. I threw in the lentils, some stock or water. Cover those and they
0:29:41 > 0:29:45will simmer for 30 or 40 minutes. And then I'm going to add a little
0:29:45 > 0:29:51bit of the cooking liquor, and chopped herbs. That is pretty much
0:29:51 > 0:29:57it. Let's go back, way back, to when you were 12. You started on the
0:29:57 > 0:30:05stage?Yes, the first...The whole performing thing?It has always been
0:30:05 > 0:30:08in my bones and my blood. Not really from my family, none of them do
0:30:08 > 0:30:13anything like that. I have always loved it.Apart from your dad? Your
0:30:13 > 0:30:19dad is a bit of a secret singer? Sort of. He has a Rod Stewart sort
0:30:19 > 0:30:26of voice. Very husky and smoky. Years ago we used to do a Stars In
0:30:26 > 0:30:34Their Eyes Christmas Special, at Christmas.That normal!I was Mariah
0:30:34 > 0:30:39Carrey and loved it. I was really young, I thought I would at least
0:30:39 > 0:30:44get the cute kid vote. But no, my dad beat me. He came first, as Rod
0:30:44 > 0:30:51Stewart.Tough lesson! Live lesson! Learn the lesson.It is a tough
0:30:51 > 0:30:54world out there, Kate! You're going to come second to look farther.I
0:30:54 > 0:31:00learned that early on. He is the most musical out of my family, a big
0:31:00 > 0:31:03fan of music and I think that is where I learned about amazing bands
0:31:03 > 0:31:09and amazing art, always playing through the house. Strumming on the
0:31:09 > 0:31:15guitar as well. We have daddy daughter strumming time together.
0:31:15 > 0:31:23Your mother was a big help?They still are, I have my whole gang,
0:31:23 > 0:31:27family around me everywhere I go. I am surprised they are not here
0:31:27 > 0:31:32today.
0:31:32 > 0:31:37Did she help you with your age when you went to an interview, you were
0:31:37 > 0:31:4114, you should have been 16. I'm sure we can't be pulled up on that
0:31:41 > 0:31:45now. It did start Reich that. I dragged
0:31:45 > 0:31:50my mum and dad to lots of open auditions that I would find online
0:31:50 > 0:31:55or in the stage newspaper. It has a lot of open auditions for young
0:31:55 > 0:32:00people. They took me to a few. They didn't lead to anything. But there
0:32:00 > 0:32:04was this one that did. On the morning of the audition, they didn't
0:32:04 > 0:32:10want to take me as it was quite far away.Was it a Sunday morning?I
0:32:10 > 0:32:15think it was a Sunday or Saturday. Sunday mornings for parents are a
0:32:15 > 0:32:21nightmare!I persuaded them, that you never know if it could lead to
0:32:21 > 0:32:27something. So they did take me. There was a massive queue outside.
0:32:27 > 0:32:34It was for an open audition for the next pop diva, you had to be 16. So
0:32:34 > 0:32:40was 14, so I had to lie and pretend I was 16 in order to audition.
0:32:40 > 0:32:49How did it go?It went well. You got the gig?I got the gig, I
0:32:49 > 0:32:53worked with the management company but then I had to confess to say
0:32:53 > 0:32:59that I was only 14. What did they do?I thought that
0:32:59 > 0:33:03they would be more disappointed. But it gave them more time to be in the
0:33:03 > 0:33:10studio. To work on demos and stuff. Then I went to New York and started
0:33:10 > 0:33:17working with an amazing songwriter/producer, called Pete,
0:33:17 > 0:33:24Sizzo. Did you perform for LA Reid?You
0:33:24 > 0:33:33know your stuff!You can tell management on the way out!After New
0:33:33 > 0:33:38York, we recorded a song together. LA Reid loved the song. I was in
0:33:38 > 0:33:44school one day. I had to pretend I had a dentist appointment so I had
0:33:44 > 0:33:48to leave and meet him in the hotel room. I sang for him on the spot.
0:33:48 > 0:33:53That was a done deal. It worked nicely for you but we
0:33:53 > 0:33:59can't condone lying!No, I'm not condoning lying, do not lie!
0:33:59 > 0:34:05Sometimes they are white lies with good intentions!So, the onions are
0:34:05 > 0:34:09done. I'm adding the veal stock and butter to the lentils to moisten
0:34:09 > 0:34:14them down. There is parsley, tar began, chervil and some chives in
0:34:14 > 0:34:20there. That is pretty much it. So loads of flavour. The veal is cooked
0:34:20 > 0:34:25for 30 minutes, then sat for about 20 minutes in the stock.
0:34:25 > 0:34:30Then it is pretty much ready to go. I know you said you are not a big
0:34:30 > 0:34:36meat eater. Yes but you could change my mind.
0:34:36 > 0:34:40Well try it, otherwise you can tuck into the lentils, as they are
0:34:40 > 0:34:46delicious!Or convince you that you are not a meat eater!Thank you,
0:34:46 > 0:34:55Bryn!It does smell amazing.It is delicious.Veal is the real deal.
0:34:55 > 0:35:00And now we are producing some fantastic stuff in this country.
0:35:00 > 0:35:06So where did the nickname Pixie come from?Really since I was born. I was
0:35:06 > 0:35:13six weeks premature. So I was a really, really tiny baby. I got the
0:35:13 > 0:35:19nickname at birth. My brother and sister picked up on it. And my
0:35:19 > 0:35:25school friends have call me it. It has been my name since then,
0:35:25 > 0:35:34forever. My real night-time is Victoria.Yes, that is less showbiz
0:35:34 > 0:35:42- unless you are Victoria Beckham! That was slightly stupid. It has
0:35:42 > 0:35:48worked out nicely for her.Yeah, she has done very well. I never get
0:35:48 > 0:35:52called Victoria unless my mum is angry, and I'm in trouble. That's
0:35:52 > 0:35:59when Victoria comes out. OK, here we go. Oh, a close-up on me
0:35:59 > 0:36:06eating!Yeah. Great ear rings!Wow! It's like Christmassy tasting.
0:36:06 > 0:36:12Do you think?Yeah. OK.Is that not what you were going
0:36:12 > 0:36:18for?I have no idea! If you like it, it is good!Yeah it is good.
0:36:18 > 0:36:18Yeah it is good.
0:36:18 > 0:36:22So what will I be making for Pixie at the end of the show?
0:36:22 > 0:36:24Will it be her food heaven - chicken?
0:36:24 > 0:36:26And mango and vegetables like sweetcorn and avocado.
0:36:26 > 0:36:28If so I'll make crisp chicken with mango salsa and hot
0:36:28 > 0:36:29buttermilk chipotle sauce.
0:36:29 > 0:36:32I'll marinate chicken in spices and fry until crispy.
0:36:32 > 0:36:34Then I'll make a salsa of mango, cucumber, avocado and sweetcorn
0:36:34 > 0:36:37and serve it with the chicken and a hot sauce of chipotle puree,
0:36:37 > 0:36:40buttermilk and mayonnaise. But if Pixie gets hell I'm making
0:36:40 > 0:36:42baby squid stuffed with morcilla black pudding, tomatoes and clams.
0:36:42 > 0:36:44I'll stuff squid with fried shallots, garlic and black pudding,
0:36:44 > 0:36:47chargrill it and serve with a tomato, wine and cockle
0:36:47 > 0:36:52liquor reduction, and finish with cockles and parsley.
0:36:52 > 0:36:55Don't forget, what she gets is down to you!
0:36:55 > 0:36:57You've only got around 25 minutes left to vote
0:36:57 > 0:37:07for Pixie's heaven or hell.
0:37:09 > 0:37:16At the moment it is 58% in favour of hell.Oh, no! Comen, guys.
0:37:16 > 0:37:18Comen, guys.
0:37:18 > 0:37:21At the moment it could go either way so go to the Saturday Kitchen
0:37:21 > 0:37:22website and have your say now!
0:37:22 > 0:37:24We'll find out the result at the end of the show!
0:37:24 > 0:37:25We'll find out the result at the end of the show!
0:37:25 > 0:37:27Now more from Keith Floyd in France.
0:37:27 > 0:37:29This week he's cooking a hearty pigeon stew for the locals,
0:37:29 > 0:37:35all while sporting a very fetching hat!
0:37:35 > 0:37:42Anyway, back to the real business a cooking sketch! I've borrowed this
0:37:42 > 0:37:46wonderful farmhouse. So, you must come into my kitchen,
0:37:46 > 0:37:51as we say in the trade! I have cooked in some grand kitchens in my
0:37:51 > 0:37:56time in the restaurant kitchens of five-star hotels, on boats, by the
0:37:56 > 0:38:00river, over campfires but I have never felt so much that I am in the
0:38:00 > 0:38:07heart of things in this beautiful place. Look at the floor. Ancient
0:38:07 > 0:38:14slabs, trodden on by the foot soldiers of Napoleon. Clive, look
0:38:14 > 0:38:18above, superb Bayonne hams. They have been salted to are a month.
0:38:18 > 0:38:25Dried for three or four day, rubbed in pimento red, and then hung up for
0:38:25 > 0:38:29a year, so that they can fry them on sticks or like I will do, cook them
0:38:29 > 0:38:35over this wonderful fire. The family have been here since 1832, when they
0:38:35 > 0:38:42started to keep records. This lady is about 84. She is a wolf lady. But
0:38:42 > 0:38:46I must get down to cooking. You saw The Rifles over the top. They shot
0:38:46 > 0:38:57the pigeons. This is a simple Basque dish. It is a stew of pigeons --.
0:38:57 > 0:39:04Here are bits of carrots, pigeons, bits of garlic, onion and the pigeon
0:39:04 > 0:39:09is golden brown. All I have to do to finish off the dish is sprinkle
0:39:09 > 0:39:14pepper. I am sorry that I am slurring my words but it is very hot
0:39:14 > 0:39:23here. A little pepper, salt, thyme, parsley, and flamed with the
0:39:23 > 0:39:33armagnac of the region. Oops, I dropped the wine. We can't interrupt
0:39:33 > 0:39:39here. We pour the wine in. Get a good look, Clive. The lid is going
0:39:39 > 0:39:52on now. There goes the lid. Now that takes about an hour to cook.
0:40:11 > 0:40:17Ah, that's better. I always enjoy a cigar in twang will moments. Yes,
0:40:17 > 0:40:23you see that the director likes the waft of the river.
0:40:23 > 0:40:29Sadly, I don't care for elders, I know that they are celebrated back
0:40:29 > 0:40:34home, they cook them over eggs and eat them with cheese but these
0:40:34 > 0:40:40silvery creatures are hardy. Swimming all the way from the
0:40:40 > 0:40:45Sargasso Sea, just to end up cooked in oil and chillies. It's a
0:40:45 > 0:40:48brilliant programme, cooking, eel fishing, the wonderful nature
0:40:48 > 0:40:55sounds. The little coots, the sounds of weary farmers, going home late at
0:40:55 > 0:41:02night and me stuck at the river with a pile of stones and a super, simple
0:41:02 > 0:41:08Basque soup. Clive, have a look. While everyone else is getting cold,
0:41:08 > 0:41:17I'm bubbling up ha are, icot verte, and making myself a winter warming
0:41:17 > 0:41:24snack. How I made the soup, hard cabbage, finally sliced. A pound of
0:41:24 > 0:41:30beans, soaked in water. A dollop of goose fat. Melted in the pan with a
0:41:30 > 0:41:36litre or two of water. A bit of ham or pork to enrich it. Simmer it for
0:41:36 > 0:41:42three to four hours and have a fabulous time. Now, what you can do,
0:41:42 > 0:41:50while I enjoy myself enormously is to get on with the elvers part two.
0:41:50 > 0:41:53An extraordinary thing happened, madam here Flatley refused to let me
0:41:53 > 0:42:01film in her chippen. I don't know why she wouldn't let us
0:42:01 > 0:42:10in, after all, everyone knows how to cook elvers. You toss them into hot
0:42:10 > 0:42:14olive oil with finally chopped chillies until they turn white and
0:42:14 > 0:42:21serve them piping hot. You can hear them sizzling in little earthenware
0:42:21 > 0:42:26bowls. Can you turn up the sizzling noise for a moment, please... Thank
0:42:26 > 0:42:32you! You eat them with small wooden forks that don't conduct the heat. I
0:42:32 > 0:42:39was surprised to learn that even British elvers are shipped down to
0:42:39 > 0:42:43the borders, where, as you can see, they are enthusiastically eaten by
0:42:43 > 0:42:52one and all. At about £7 a head, that is expensive. I wonder if she
0:42:52 > 0:42:57enjoyed hers? I would rather have a pigeon! There, you see. I have
0:42:57 > 0:43:03cooked it and they, the poor souls, whose kitchen we interrupted, are
0:43:03 > 0:43:16going to have to eat it. I despair!
0:43:20 > 0:43:28SPEAKS IN FRENCH. This is the moment when the normal hubble and bubble of
0:43:28 > 0:43:33a busy farmhouse goes quiet. There is something about me and the BBC
0:43:33 > 0:43:38that turns vibrant lively beautiful Basque characters into statues. I
0:43:38 > 0:43:47wonder if it is my food?Ca va! Superb.
0:43:47 > 0:43:49Superb.
0:43:49 > 0:43:52Thanks Keith, times have changed a bit since the days when people
0:43:52 > 0:43:58would lap up bowls of elvers!
0:43:58 > 0:44:04Since making that video, there are various new rules about fishing eels
0:44:04 > 0:44:08and such. We will talk about that later.
0:44:08 > 0:44:10We will talk about that later.
0:44:10 > 0:44:11Right, still to come.
0:44:11 > 0:44:13Mary Berry makes a very tasty but simple lobster dish
0:44:13 > 0:44:14with asparagus and aioli.
0:44:14 > 0:44:16She cooks lobster tails, then makes a delicious
0:44:16 > 0:44:18aioli of mayonnaise, creme fraiche, lemon juice,
0:44:18 > 0:44:20tarragon and garlic, and serves with lambs lettuce
0:44:20 > 0:44:22and asparagus tips - perfect for a special
0:44:22 > 0:44:23dinner with friends.
0:44:23 > 0:44:24It's almost omelette challenge time!
0:44:24 > 0:44:26Now Pixie, rapper Stylo-G raps on your new single,
0:44:26 > 0:44:29so this week instead of the puns we thought we'd attempt
0:44:29 > 0:44:39a little rap of our own.
0:44:39 > 0:44:45I won't do this on my own as I'm a middle-aged white boy. Olly is
0:44:45 > 0:44:54helping. Actually, Pixie, can you help out?I will try.
0:44:54 > 0:44:58Let's read them out together.Oh, my gosh a beat.
0:44:58 > 0:45:01Ready?
0:45:01 > 0:45:03Yo chefs, how fast can you go?
0:45:03 > 0:45:05Whisking omelettes on a live TV show?
0:45:05 > 0:45:07If they're not cooked, the crew will say NO!
0:45:07 > 0:45:10And into the compost they will go!
0:45:10 > 0:45:12Be quick, but don't mess it up, it's a test of skill,
0:45:12 > 0:45:14and a little bit of luck.
0:45:14 > 0:45:16Your face on that board or egg on your face?
0:45:16 > 0:45:26It's down to you, now win that place!
0:45:26 > 0:45:32I don't think so
0:45:35 > 0:45:37Will Pixie get her food heaven, chicken?
0:45:37 > 0:45:38Or her food hell, squid?
0:45:38 > 0:45:42There's still a chance for you to vote on the website and we'll find
0:45:42 > 0:45:46out the results later on!
0:45:46 > 0:45:57you might get heaven out of that.It was fabulous, well done.Emily Roux,
0:45:57 > 0:46:02lovely to see you. What are we cooking?Spelt risotto. A good
0:46:02 > 0:46:10alternative to rice. Vegetarian dish, vegetarian cheese, with ceps
0:46:10 > 0:46:16and sprouting broccoli.I am preparing the broccoli?That would
0:46:16 > 0:46:24be great.You are the latest to come through the Roux dynasty.There are
0:46:24 > 0:46:30a few chefs in the family.Just a view, very famous. Is that a help or
0:46:30 > 0:46:35hindrance?It has been a bit of both, really. When I trained in
0:46:35 > 0:46:40France, in a catering college in Lyon, Roux is a very common name in
0:46:40 > 0:46:46France. So nobody knew me.Is that why you went to France?Kind of. It
0:46:46 > 0:46:53was just really a lot easier.Is it something that you always wanted to
0:46:53 > 0:46:59get into?Yes, definitely.Not just by default?I always love my food,
0:46:59 > 0:47:04my parents took me everywhere. I was very lucky.Your father used to take
0:47:04 > 0:47:09you to some of the best restaurants, when you were knee-high to a
0:47:09 > 0:47:14grasshopper? You used to sleep under the tables, what a I was eating the
0:47:14 > 0:47:18food first, then I would go to sleep. It introduced you to a lot of
0:47:18 > 0:47:23food early on?Exactly, I ate pretty much everything.That's good.I'm
0:47:23 > 0:47:30more picky today.We were doing a vegetarian dish, you don't eat a lot
0:47:30 > 0:47:36of meat?Not that much, once or twice a week. I'm not a vegetarian.
0:47:36 > 0:47:41Is that health reasons?I just really like my vegetables. I make
0:47:41 > 0:47:48them the main ingredient. I really like that.Your book, New French
0:47:48 > 0:47:55Table, very nice. I was expecting it to be strictly French. But it's not?
0:47:55 > 0:48:00No, it's...There is a section for all of the cool new stuff?I
0:48:00 > 0:48:04travelled a fair bit with the chef I used to work for in Paris. I went to
0:48:04 > 0:48:07Bangkok, Japan, I picked up a few things there. There are a few
0:48:07 > 0:48:12recipes that are not French. Also, there are some Italian recipes,
0:48:12 > 0:48:22because my husband is Italian.What was the pastor?
0:48:24 > 0:48:32It resembles gnochi, but it hasn't got eggs in. It is really liked.
0:48:32 > 0:48:39With brown butter and Parmesan it is heavenly.You wrote this with your
0:48:39 > 0:48:46mum, is she a good cook?Great cook, but she is a fantastic baker. She
0:48:46 > 0:48:51cooks a couple of loaves a week and feeds the whole family on bread.
0:48:51 > 0:48:58That sounds slimming!Good for you. Especially when it is home-made.You
0:48:58 > 0:49:03love working with your mum?It was really easy to work with her. We did
0:49:03 > 0:49:08a lot of eating, when we were trying to recipes.Am I right in saying
0:49:08 > 0:49:12that your mum didn't necessarily want you to be a chef?Absolutely
0:49:12 > 0:49:17right. She is also from the hospitality industry. She knows what
0:49:17 > 0:49:22the hours are about, and how difficult it is. Also being a woman.
0:49:22 > 0:49:27Sure. Is that kind of changing?Of course, I've never had any problems
0:49:27 > 0:49:32in any of the kitchen is where I have worked.This was a long time
0:49:32 > 0:49:36ago, but if the influence of a woman, at least one or two, it would
0:49:36 > 0:49:40just calm everything down. Definitely.The boys were slightly
0:49:40 > 0:49:48more on edge.I put them back in their place.You have that look
0:49:48 > 0:49:56about you. I am on edge now, I think I need to chop faster. Also, you've
0:49:56 > 0:50:03got a wine qualification?Yes, level two.What is that?I did that in
0:50:03 > 0:50:09August.She can taste wine. It is a professional wine qualification,
0:50:09 > 0:50:12advanced certificate. A great place to begin your wine career, that is
0:50:12 > 0:50:24how I began mine.One step more than Olly!Do you use that knowledge with
0:50:24 > 0:50:29pairing with dishes?Definitely. My husband and I both love our wine. We
0:50:29 > 0:50:33tend to buy a fair bit. Whatever we are cooking, we will try to
0:50:33 > 0:50:39associate it as best we can.Any particular places you love wine
0:50:39 > 0:50:47from?France! Burgundy.If you want to try the recipe or any of the
0:50:47 > 0:50:54other ones, visit the website. That's bbc.co.uk/saturdaykitchen.
0:50:54 > 0:51:01You can also vote for heaven or hell. How is it going?
0:51:01 > 0:51:08It is edging closer towards heaven, but hell is still in the lead.I
0:51:08 > 0:51:13think I have ruined my chances.You say you work a lot with your mum,
0:51:13 > 0:51:19have you worked with Michel
0:51:19 > 0:51:22say you work a lot with your mum, have you worked with Michel?I worth
0:51:22 > 0:51:25dig work with my father and my grandfather. It is probably easier
0:51:25 > 0:51:29to work with my father and my grandfather. Probably. There is a
0:51:29 > 0:51:35big generation gap there. He loves his cream and butter.You don't use
0:51:35 > 0:51:42enough butter and cream for him? Presumably, he is a pussycat
0:51:42 > 0:51:47nowadays? In his day he was fierce and terrifying?He still is.
0:51:47 > 0:51:50Sometimes he is quite scary.
0:51:50 > 0:51:59We have spelt, good for people that don't want a lot of Goosen?Sadly,
0:51:59 > 0:52:02not gluten-free, but easier to digest. It is a good option. I'm
0:52:02 > 0:52:11going to finish it with some butter. It is a lighter option?Definitely.
0:52:11 > 0:52:16It has a really nutty flavour that is absolutely delicious.Do you eat
0:52:16 > 0:52:23it because of that, or because of the health benefits?Nuttiness.
0:52:23 > 0:52:31Definitely.Shall we start dishing it out?Absolutely.You both look at
0:52:31 > 0:52:36top?We have both just signed for Tottenham.You are ready to
0:52:36 > 0:52:40Liverpool fan, how does that set? They didn't know that at the time,
0:52:40 > 0:52:51now they do! The Roux family, myself, Chris Galvin, they have
0:52:51 > 0:52:57signed up to Tottenham. If you are a season-ticket holder, there are four
0:52:57 > 0:53:06chefs on rotation. The stadium they have built, the idea of the four
0:53:06 > 0:53:10chefs, the Roux family, myself, British, Chris Galvin has a modern
0:53:10 > 0:53:17take on French, and Dipla does Indian food.Doesn't happen across
0:53:17 > 0:53:22the border football clubs?I think it is ground-breaking.A bit of
0:53:22 > 0:53:32spelt. You are calling it a risotto, it isn't?There is no rice. It is
0:53:32 > 0:53:36the same way.
0:53:39 > 0:53:49I love a lot of vegetables, the care and attention that you put in,
0:53:49 > 0:53:52people think vegetables are on the side. It can be the star of the
0:53:52 > 0:53:56show. If you treat vegetables with the same respect as a piece of meat,
0:53:56 > 0:54:00it should not just be vegetarian food, it is just a good plate of
0:54:00 > 0:54:04food.You wrote a book on it?You've got to treat everything the same.
0:54:04 > 0:54:13Nothing should have higher time or effort.A few spring onions. Remind
0:54:13 > 0:54:20us what is called?Spelt risotto with ceps and broccoli.Well done.
0:54:23 > 0:54:27Are you ready for your next lot of food?
0:54:32 > 0:54:39That was pure coincidence.Amazing, yes. Got it. How good is this? The
0:54:39 > 0:54:47best food, the best wine, Best TV show ever!Lets get some wine.I
0:54:47 > 0:54:51prepared the dish at home and I did actually pair of a white Burgundy,
0:54:51 > 0:54:55which was lovely. But it can be pretty pricey. It's fantastic as a
0:54:55 > 0:54:58creamy and rich accompaniment to a dish. With this, there is a
0:54:58 > 0:55:04lightness of touch. I've gone Italian, a bargain, Soave Classico.
0:55:04 > 0:55:086.75. They give it extra ageing. It is Italian, from a beautiful
0:55:08 > 0:55:14medieval town. Classico means it is from the heart of the region. With a
0:55:14 > 0:55:18lightness that the broccoli brings, it is refreshing. It is also a
0:55:18 > 0:55:29silver medal winner.Do you like wine?I am partial.Any favourites?
0:55:29 > 0:55:35I love light wine, white or rose. Almost like water, so light that you
0:55:35 > 0:55:45can have a session with it. Responsible, love!Responsible.
0:55:45 > 0:55:49Delicious, I love a delicious vegetable dish.How are you getting
0:55:49 > 0:55:54on with the wind?Lovely, yes.I love the fact you know a lot about
0:55:54 > 0:56:04it.Could you put a pale ale with it? Hi absolutely, delicious. Spot
0:56:04 > 0:56:10on, Bryn, every time.He only knows that because we talked about it in
0:56:10 > 0:56:13rehearsal!
0:56:17 > 0:56:20I did mention it first.
0:56:22 > 0:56:25Lovely.
0:56:25 > 0:56:27Now let's catch up with Si and Dave the Hairy Bikers
0:56:27 > 0:56:29on their USA road trip.
0:56:29 > 0:56:31This week they come unstuck trying to work a waffle machine!
0:56:31 > 0:56:33Take a look.
0:56:42 > 0:56:44Hopefully we can fast-track ourselves up the stairway to
0:56:44 > 0:56:48Southern fried heaven, dude, with fried chicken, waffles and sweetcorn
0:56:48 > 0:56:55fritters.This is our spin on good old Southern home cooking. We have
0:56:55 > 0:57:01bothered bear borrowed a good old Southern kitchen to cook it in. We
0:57:01 > 0:57:07doubled anyone to steal our secret recipe. Except you lot!We have
0:57:07 > 0:57:10practically got the Partridge family next door. The reason we are cooking
0:57:10 > 0:57:12in Richmond Virginia is this is where fried chicken started. The
0:57:12 > 0:57:18first recorded memoir of chicken frying is in a book called The
0:57:18 > 0:57:23Virginian housewife, published in 1828 by Mary Randolph. It was
0:57:23 > 0:57:27chicken fried in lard, with fried parsley. It has never been healthy!
0:57:27 > 0:57:35But from Mary Randolph, we salute you.I would, but I am covered in
0:57:35 > 0:57:41chicken!One thing that they didn't do is marinating it in buttermilk.
0:57:41 > 0:57:45We are going to do that. We are going to marinated in to milk and
0:57:45 > 0:57:48Worcestershire sauce. It does make it richer and softer. Look at that.
0:57:48 > 0:57:55I wonder if Elvis ate this?Of course, it's fried chicken and he
0:57:55 > 0:58:02lived in the south, Memphis.Put it in the fridge clingfilm for two to
0:58:02 > 0:58:05four hours. For us any of those boring seasonings. We start with
0:58:05 > 0:58:14flour, for dusting. Then we put the spicing in that. Two teaspoons of
0:58:14 > 0:58:24salt. Pepper, loads of black pepper. Some oregano. Dried herbs are great
0:58:24 > 0:58:29for this. They are not going to burn and explode like fresh ones. Some
0:58:29 > 0:58:40thyme and paprika. Lots. Some Kiam pepper, or chilli powder. As much or
0:58:40 > 0:58:46as little as you like. Kaymer go you could make a big batch of the mix
0:58:46 > 0:58:52and keep it airtight to add southern fried speediness to it next time.
0:58:52 > 0:58:57After a few hours in the fridge, Getty chicken's coat on. Take off
0:58:57 > 0:59:01the excess. And then we will just a bit in there. We are going to roll
0:59:01 > 0:59:16that. Shake and vac and put the flavour back. Now with soil, we
0:59:16 > 0:59:24crisp the coating.Beautifully golden.Golden, like King Midas's
0:59:24 > 0:59:28leg! Before we put it in the oven, we need to put it onto a baking tray
0:59:28 > 0:59:32and the rack, so that it circulates, the heat, and makes it super crispy.
0:59:32 > 0:59:36Now the oil is back up to temperature. In we go with the
0:59:36 > 0:59:43second batch.Should I get on with the batter for the waffles?Good
0:59:43 > 0:59:48idea. This is chicken and egg, after all.Like this, great. My chicken
0:59:48 > 0:59:56flower dispenser. -- flour. You will often find sweet and savoury served
0:59:56 > 1:00:05together, just like pork and apple sauce.Cornflour. Caster sugar. And
1:00:05 > 1:00:16some baking powder. We want a bit of humph in your waffle. As in Bogart!
1:00:16 > 1:00:19Who said men can't multitask? Look at this, all at once. Historically,
1:00:19 > 1:00:23chickens were kept for eggs, before the days of refrigeration the meat
1:00:23 > 1:00:36was just a by-product which, yet again, proves the egg came first.
1:00:36 > 1:00:40That's the text you are after. Fluid.
1:00:40 > 1:00:46Now, we put it back into the the jug and like Yorkshire pudding, we let
1:00:46 > 1:00:51the batter rest, and the egg expands, we let that rest in the
1:00:51 > 1:00:58fridge. And you know what time it is now?It
1:00:58 > 1:01:05is it is oven time for the chicken? Give it 15 minutes at 1 # 0 degrees.
1:01:05 > 1:01:10It has been said on occasion, that Simon and myself are paid to waffle,
1:01:10 > 1:01:15this time, we are! First, turn it on.
1:01:15 > 1:01:20Right, now open me of ale thingy. And then I put the batter in.
1:01:20 > 1:01:33Right... Now, what does it say? Flip the baker over! Wait for bleeping...
1:01:33 > 1:01:38How long?I don't know. No beeping.
1:01:38 > 1:01:42The sense of anticipation is killing us!I know.
1:01:42 > 1:01:50Beep! Should I flip it?No!Oh, here we go.
1:01:50 > 1:02:02Did it beep?Oh, yes. It's important before you make your
1:02:02 > 1:02:11waffle to give it is quick squirt of oil, so it comes out!Whilst David
1:02:11 > 1:02:13unsticks the waffles, I whip up the fritters.
1:02:13 > 1:02:23Make sure there is lots of oil in the pan, Kingy!That plate is
1:02:23 > 1:02:26reflective of the comfort food that is fried chicken in the United
1:02:26 > 1:02:32States. But there is no finesse to it, it is just great comfort food
1:02:32 > 1:02:41that everybody loves!Uh-uh!
1:02:41 > 1:02:44Thanks boys, a dish truly fit for The King, Elvis, of course.
1:02:44 > 1:02:45And that is it!
1:02:45 > 1:02:47The heaven and hell vote is now closed.
1:02:47 > 1:02:48Pixie's destiny is decided!
1:02:48 > 1:02:51And we will reveal the results at the end of the show.
1:02:51 > 1:02:56Now let's take some calls from our viewers.
1:02:56 > 1:03:02First up is Mary from London. What is your question?Good morning. I do
1:03:02 > 1:03:07a lot of packed lunches for my family and I end up with lots of
1:03:07 > 1:03:10heels from the bread. I feel very guilty about throwing
1:03:10 > 1:03:12heels from the bread. I feel very guilty about throwing them away. Can
1:03:12 > 1:03:18you suggest a regular supply of recipes to combat that!All the left
1:03:18 > 1:03:24over bits from the bread. Emily? Definitely a bread and butter
1:03:24 > 1:03:30pudding. Raisin, rum in there, serve it with some ice-cream.OK. Or feed
1:03:30 > 1:03:38it to the birds?No!Pixie, you have a couple of tweets for us?Thomas
1:03:38 > 1:03:42asks he bought lemon and lime curd from a food festival and asks what
1:03:42 > 1:03:51to do with it.For me, lemon or lime curd if mixed is good. So it goes
1:03:51 > 1:03:58well with rice pudding or a swiss roll, instead of jam, lemon curd.
1:03:58 > 1:04:05That is quite retro. Very in vogue. And another one from Katie who says:
1:04:05 > 1:04:12I have a block of Japanese silken tofu in the freezer. Ideas what to
1:04:12 > 1:04:21make with it, please. Think it is nice eaten fresh. But you can pan
1:04:21 > 1:04:29fry it, Chinese, soy sauce, garlic and vegetables.
1:04:29 > 1:04:37Right, back to the call, the yes is from Daniel from South Wales.
1:04:37 > 1:04:48I have a nice bit of lamb, I was thinking a cowl.
1:04:48 > 1:04:52Get a lot of potatoes thin, sliced onion, cover it with stock and
1:04:52 > 1:05:02butter. Get a coaling rack. Season the lamb shoulder -- cooling rack,
1:05:02 > 1:05:10with an inch gap between, roast it with the lamb on top and the
1:05:10 > 1:05:15vegetables underneath, the juice of the fat from the lamb goes with the
1:05:15 > 1:05:21potatoes, then you have a beautiful soft shoulder of lamb. With the
1:05:21 > 1:05:26potatoes and onions and the flavours underneath to. Soft and beautiful.
1:05:26 > 1:05:30That is my go-to dish every time. Nice!
1:05:30 > 1:05:31Nice!
1:05:31 > 1:05:33News flash - it's saffron season!
1:05:33 > 1:05:35So for this week's foodie film we sent sultan of spice
1:05:35 > 1:05:38Cyrus Todiwala to Kentwell Hall in Suffolk to find out how
1:05:38 > 1:05:38this exotic ingredient is being grown here in the UK.
1:05:38 > 1:05:44this exotic ingredient is being grown here in the UK.
1:05:44 > 1:05:48I'm a man that loves moo I spice, naturally so. I have travelled far
1:05:48 > 1:05:53and wide to source the best. But it's saffron that takes my passion,
1:05:53 > 1:05:59my creativity and I'm here to find out how goo English saffron can
1:05:59 > 1:06:03really be. Not everybody has the pleasure of seeing flowers of
1:06:03 > 1:06:07saffron growing. David, can you show me how you pluck one and what you do
1:06:07 > 1:06:13with it?We take it from the stem and we have the yellow statement
1:06:13 > 1:06:16yens in the flower. That's the beast.
1:06:16 > 1:06:23Now, where do you cut that?We keep it joined together so it shows it is
1:06:23 > 1:06:27real saffron. That is a way of finding if it is
1:06:27 > 1:06:33pure or impure. Is there another way?You take it in your hand, wet
1:06:33 > 1:06:40your finger and give it is good streak. Fake saffron gives a red
1:06:40 > 1:06:45streak, real saffron make it is yellow.Gram for gram, saffron can
1:06:45 > 1:06:47be more than gold in the world. Definitely.
1:06:47 > 1:06:54Why?As you do everything by hand. You pick a flower and you get three
1:06:54 > 1:07:03stigmas.How many flowers do I pluck to get a gram of saffron?Between
1:07:03 > 1:07:08about 150 and 200.So hundreds of flowers and you only get a few
1:07:08 > 1:07:14grams?Yes. So what next?We put them in the
1:07:14 > 1:07:17bag, and take them back to the kitchen.
1:07:17 > 1:07:21For the saffron to get from that stage there, and to that stage, how
1:07:21 > 1:07:26long was that?So we dry it, it normally take as week or ten days.
1:07:26 > 1:07:31Two weeks. In terms of flavour, the scent, the
1:07:31 > 1:07:34first smell tells me it is pure saffron. I'm getting everything
1:07:34 > 1:07:39there. It has a honey edge to it. It makes
1:07:39 > 1:07:45it really lovely.That is amazing. My mouth is singing with the flavour
1:07:45 > 1:07:49of saffron. Exactly.
1:07:49 > 1:07:54The best part it is English! You have a lovely pile of saffron. Now
1:07:54 > 1:07:59pick it up and throw it in the food? No. Not a good idea. The flavour is
1:07:59 > 1:08:04locked inside. In India, we put it in the mortar,
1:08:04 > 1:08:09crush it be gently and pour it over warm milk or water.
1:08:09 > 1:08:14Look at the beautiful colour. It is liquid gold. Saffron is not just for
1:08:14 > 1:08:18putting into rice, it is great for everything. Chicken curries,
1:08:18 > 1:08:23beautiful with fish. Great for desserts. We make a creme brulee
1:08:23 > 1:08:34with it. Where I come from in Rajs Stan, this distil a drink with it.
1:08:34 > 1:08:40We do a saffron gin. Could we try a bit to warm the
1:08:40 > 1:08:47cockles of my heart!Absolutely. That's great. Knowing that I've been
1:08:47 > 1:08:53using it for many, many, many year but never having held a fresh flower
1:08:53 > 1:08:58or plucked a fresh crocus is I measurable for me. There are all the
1:08:58 > 1:09:03secrets of saffron exposed. More expensive than gold but worth every
1:09:03 > 1:09:05penny.
1:09:05 > 1:09:06penny.
1:09:06 > 1:09:07Thanks Cyrus.
1:09:07 > 1:09:13And we've got some of that saffron infused gin here for you to try.
1:09:13 > 1:09:18It's very potent. It doesn't look like there is much saffron in there.
1:09:18 > 1:09:22That is strong. I'm getting a medicinal flavour.
1:09:22 > 1:09:24That is strong. I'm getting a medicinal flavour.
1:09:24 > 1:09:29I bet that is great in cocktails. Are we drinking it on its own?Oh,
1:09:29 > 1:09:37why not! It's 11.10.00am in the morning. It is Matt Tebbutt style!
1:09:37 > 1:09:41It is lovely. In cocktails with a mixer, it would be stunning.
1:09:41 > 1:09:46It is intense. You know how you drink whisky with
1:09:46 > 1:09:49water, I think a little bit of water.
1:09:49 > 1:09:55Why not?I'm going over here with my gin.
1:09:55 > 1:10:01Right, do you want to do your omelettes.Oh, it is strong!Now,
1:10:01 > 1:10:06Bryn, since you were last here we have cleared the board. There has
1:10:06 > 1:10:15been a bit of an amnesty. Emily, you have to get in the big pan, based on
1:10:15 > 1:10:17your great uncle's and grandfather's idea.
1:10:17 > 1:10:22Have they been coaching you?No, they have not. Maybe they should
1:10:22 > 1:10:26have!
1:10:26 > 1:10:29The aim is to make fast, edible three egg omelettes that
1:10:29 > 1:10:31are good enough to feed to our hungry crew.
1:10:31 > 1:10:33But if they're not, nothing goes to waste
1:10:33 > 1:10:36here on Saturday Kitchen - they'll go in the compost bin.
1:10:36 > 1:10:41So will it be crew or compost?
1:10:41 > 1:10:48Pixie, we have ditched our regular come post music for your peculiar.
1:10:48 > 1:10:56Music. That is so cool. So, let's put the clocks on the
1:10:56 > 1:11:03screens, please. Three, two, one, go! Look at your little face... How
1:11:03 > 1:11:08old are you in that picture?You are trying to put me off now.
1:11:08 > 1:11:16Lots of concentration. Would be nice Edible.
1:11:16 > 1:11:26Come on, Emily!I want it tasty. It's all about the quality.
1:11:26 > 1:11:35And the speed as well! We do measure the speed.
1:11:35 > 1:11:45I'm enjoying listening to the music. What colour is that? Why is it
1:11:45 > 1:11:59black?Flavour. Caramelisation!Is that beurre noisette?Yes, it is!
1:11:59 > 1:12:09Oh, a big peppercorn. Massive!It didn't filter through?No.
1:12:09 > 1:12:17Look at that!Made you look like a farmer! Now that's beautiful.
1:12:17 > 1:12:23Do you think. I'm not sure if my grandfather would be proud of that.
1:12:23 > 1:12:28That is one of the nicest omelettes we have seen here. That... Rubbish!
1:12:28 > 1:12:38But it'sedible. It is. Right, Emily... Fast or slow?Slower
1:12:38 > 1:12:43than Bryn. Well, you a all going in there.
1:12:43 > 1:12:5157.12. Yes!Bryn?A bit ugly.
1:12:51 > 1:12:5843.96. Well done.
1:12:58 > 1:13:02That's not a shining example to anyone!
1:13:02 > 1:13:05So will Pixie get her food heaven, crisp chicken with mango salsa
1:13:05 > 1:13:06and hot buttermilk chipotle sauce?
1:13:06 > 1:13:08Or her food hell, squid stuffed with morcilla black pudding,
1:13:08 > 1:13:09tomatoes and clams?
1:13:09 > 1:13:12We'll find out after we've joined Mary Berry for luxurious
1:13:12 > 1:13:17lobster, with chips!?
1:13:17 > 1:13:21lobster, with chips!?
1:13:21 > 1:13:26Sometimes special days require a bit of decadence. And for me, there's
1:13:26 > 1:13:32nothing more indulgent than lobster! I've travelled to Fendt another on
1:13:32 > 1:13:37the Isle of Wight to meet Ed Blake. His family have been making a living
1:13:37 > 1:13:46off these shores since the 1830s. -- Fentnor.
1:13:46 > 1:13:50Ed, you are taking me lobster catching.Yes.
1:13:50 > 1:13:54What a day. This is marvellous.
1:13:54 > 1:13:59This is a first. Unfortunately, not for me.
1:13:59 > 1:14:02Around 400 lobster pots lie at the bottom of the waters, strung
1:14:02 > 1:14:07together in rows. Every 24 hours the fishermen head
1:14:07 > 1:14:11out to check each one, hoping their bait has done the trick.
1:14:11 > 1:14:20Here we go. The first pots, it's on its way. Local laws keep the
1:14:20 > 1:14:24population in check. So here we go, the first lobster of
1:14:24 > 1:14:26the day. Right.
1:14:26 > 1:14:32So, we have a look at him, he is undersize the.
1:14:32 > 1:14:39So he has to be past that? Yes. So he goes back?Yes.
1:14:39 > 1:14:44It's your lucky day!Look at that. Lovely big lobster.
1:14:44 > 1:14:50So the back of the eyes to there. She is definitely in size. She
1:14:50 > 1:14:55hasn't any eggs, so we are good to keep her. The good solid weight of a
1:14:55 > 1:14:59lobster. She is a beauty, the lovely shiny
1:14:59 > 1:15:03black. Absolutely lovely. And of course when it is cooked it
1:15:03 > 1:15:09goes bright red. This is a real delicacy. It is the king of the sea.
1:15:09 > 1:15:14It really is, nothing better. If you are preparing a special
1:15:14 > 1:15:21dinner for friends, this next recipe might just fit the bill.
1:15:21 > 1:15:28First, let me make the aioli. Count out six tablespoons of full fat may
1:15:28 > 1:15:35Naze. No need to make your own. -- mayonnaise. Then I am going to add
1:15:35 > 1:15:40creme fraiche. Again, full fat. Four tablespoons. One tablespoon of lemon
1:15:40 > 1:15:45juice. Tarragon works beautifully with fish.
1:15:47 > 1:15:53Pepper and salt. I have just put in one clove of garlic. I find when you
1:15:53 > 1:15:56press that, all of the juice comes out and I think that is plenty.
1:15:56 > 1:16:00Don't be tempted to chop it up, you will get big pieces in your teeth
1:16:00 > 1:16:08and you will know it for a couple of days. Wright, the next thing is to
1:16:08 > 1:16:12cook the lobster tails. Here they are. They take no time to cook.
1:16:12 > 1:16:19About five minutes. All I need is boiling salted water. That is it. I
1:16:19 > 1:16:29want a delicate vegetable alongside, tender asparagus is purpose. --
1:16:29 > 1:16:33perfect. They snapped just where the tenderness finishes. Just like that.
1:16:36 > 1:16:42The lobster has had five minutes. Look at that gorgeous bright pink.
1:16:42 > 1:16:51Lovely. Don't panic about removing the tale. This method is foolproof.
1:16:51 > 1:16:56Don't try to do at cutting the back. Turn it right over to the softer
1:16:56 > 1:17:01side. Hold the tail and put the point of the knife in there, right
1:17:01 > 1:17:03in the middle, and cut down.
1:17:06 > 1:17:15There we are. Then we do it from the other end. Just to where I started
1:17:15 > 1:17:19before. Pushing back down. When you have it in like that, just go... How
1:17:19 > 1:17:27about that? What I am doing is gently prising it away from the
1:17:27 > 1:17:34skin. There we are. This dish is all about showing off. So, put the two
1:17:34 > 1:17:39halves back in the opposite shells. They will fit, trust me! Take some
1:17:39 > 1:17:46lambs lettuce. I will sit it on it so it looks as if it is sitting on
1:17:46 > 1:17:53some rather bright seaweed. Then some asparagus. All that needs is
1:17:53 > 1:18:02the aioli. A nice blob of that. There it is. A real treat pushing
1:18:02 > 1:18:08the boat out. Lobster tails with asparagus and tarragon aioli.
1:18:14 > 1:18:15Thanks, Mary - delicious!
1:18:15 > 1:18:18Right, time to find out whether Pixie is getting her food
1:18:18 > 1:18:20heaven or food hell.
1:18:20 > 1:18:23Food heaven could be crisp chicken
1:18:23 > 1:18:25with mango salsa and hot buttermilk chipotle sauce.
1:18:30 > 1:18:33Delicious!
1:18:33 > 1:18:35Or food hell - squid stuffed with morcilla black pudding,
1:18:35 > 1:18:36tomatoes and clams.
1:18:36 > 1:18:45What do you think you got?Probably hell. It will be my first ever time
1:18:45 > 1:18:51trying black pudding.It was ridiculously close. Of all weeks,
1:18:51 > 1:19:06thousands of peoples... Peoples!? Voted. 55 people separated.Danube,
1:19:06 > 1:19:0855. I am expecting the worst.
1:19:13 > 1:19:20You are absolutely right. 55, they swung that. Sorry about that.There
1:19:20 > 1:19:26has to be a time when I have to try black pudding, why not live on TV?
1:19:26 > 1:19:29Thank you to everybody that voted. You have to get onto the website and
1:19:29 > 1:19:30vote.
1:19:34 > 1:19:42Very basic tomato sauce, garlic, tomato, wine. Cockles, take the meat
1:19:42 > 1:19:45out of the shelves.
1:19:45 > 1:19:51I'm going to stuff this, with black pudding. It is a big day for
1:19:51 > 1:19:58Strictly. Aren't they all going to Blackpool? You did that a couple of
1:19:58 > 1:20:02days ago?It was really good fun, Blackpool was the best week. The
1:20:02 > 1:20:11last time I was on the show was when I was on strip -- car park strictly,
1:20:11 > 1:20:14and then that night I got booted off.
1:20:18 > 1:20:23You must have had a blast?We learned so many amazing dancers. I
1:20:23 > 1:20:28got to work with an amazing dancer, Trent. We are still really good
1:20:28 > 1:20:33friends. And his wife, I love them both so much. I made so many good
1:20:33 > 1:20:42friends. Me and the girls, we still have a little WhatsApp group. Judy
1:20:42 > 1:20:46Murray said she was watching this morning. If you are still watching,
1:20:46 > 1:20:54hello.She was on a while ago.She's amazing. We are all really good
1:20:54 > 1:20:57friends. The dance that we learned was incredible. I really wanted to
1:20:57 > 1:21:09learn the Argentine tango and the American smooth.You had an
1:21:09 > 1:21:16inconsistent leg, apparently, not my words!Judy Murray, Dawn French has
1:21:16 > 1:21:24also tuned in. We love Dawn French. Amazing women.The lovely Dawn
1:21:24 > 1:21:33French, indeed. Here is the black pudding.So, I hear it is dried pigs
1:21:33 > 1:21:42blood?And barley, spices.There must be a vegetarian version, but
1:21:42 > 1:21:46you're not going for that?No, this is the Spanish one. The French do a
1:21:46 > 1:21:57delicious one.I never understood why people want to eat it.Flavour.
1:21:57 > 1:22:01I know that you guys are going to make it taste amazing, a good one to
1:22:01 > 1:22:05try.I know we have a lot of chefs making it, but it is really quick
1:22:05 > 1:22:15and easy. The shallots, a pinch of smoked paprika, spice. Crumbling in
1:22:15 > 1:22:17the black pudding, mix those together and it will be nice and
1:22:17 > 1:22:23soft. Let it cool.They say too many cooks spoil the broth.You can be
1:22:23 > 1:22:36the judge of that! The clams are cooked. Have you cook them before?
1:22:36 > 1:22:44I'm not really cooked before.White wine, put the lid on top, when the
1:22:44 > 1:22:54shelves are open, they are ready. Minutes to cook. -- the shells.I
1:22:54 > 1:22:59thought you did cookery classes? Teaching you how to cook!
1:23:01 > 1:23:05YouTube cooked together way back in the day?We have known each other
1:23:05 > 1:23:09for 20 years, a long time.The stories you could tell, Bryn
1:23:09 > 1:23:20Williams.He was the Usher?Yes, Matt's wedding.This is before he
1:23:20 > 1:23:25left, which we all thought was lunacy. We were already working 90
1:23:25 > 1:23:31hour weeks. We never saw him for about two years.Three years.
1:23:31 > 1:23:37Hibernation for three years.On his day off, he would do his washing and
1:23:37 > 1:23:42go to the pub, drinking responsibly. That is the life of a chef.
1:23:43 > 1:23:51Stuffing the lovely squid. I love the deep fried stuff.Would add some
1:23:51 > 1:23:58extra bit.I couldn't do this for you today, this is hell. A little
1:23:58 > 1:24:01bit of salt and then straight onto the grill. It will take no time at
1:24:01 > 1:24:08all. What do you cook at home, if at all?I'm not really much of a cook.
1:24:08 > 1:24:20I do a good toast and butter. A good Heinz tomato soup. I have a box
1:24:20 > 1:24:27delivered to my house. You know, they measure it.They've done the
1:24:27 > 1:24:32ingredients?Really lazy!And takeaway is that even get delivered.
1:24:32 > 1:24:36I could say the app name, but I don't know if I'm allowed to say
1:24:36 > 1:24:41that. That is my idea of cooking at home. My boyfriend is an amazing
1:24:41 > 1:24:45book. We started going out when I left my family home. I never really
1:24:45 > 1:24:49had the period in between when I had to force myself to learn. It's his
1:24:49 > 1:25:01fault, really.What is your dream takeaway?I love to mix it up, I
1:25:01 > 1:25:06love Indian food. Recently, I've been getting a lot of my cry not
1:25:06 > 1:25:08allowed to say the restaurant name, but I've been getting a healthy
1:25:08 > 1:25:14option of a burger, the skinny burger, the vegetable version, a
1:25:14 > 1:25:21bean patty, with a salad and sweet potato fries. Every day. I love
1:25:21 > 1:25:26sweet potato fries. They keep me going, so good. I've been getting
1:25:26 > 1:25:32that a lot from... One of my favourite...Dying to say that!
1:25:32 > 1:25:37Italian food, sushi, everything apart from what pudding. But I don't
1:25:37 > 1:25:46know, I might love that.We will see. If you have had chewy squid, it
1:25:46 > 1:25:50is probably overcooked.Just eating it in the wrong place. It has put me
1:25:50 > 1:25:55off.We are very nearly done. That has been on a minute and a half, two
1:25:55 > 1:26:04minutes. You're single, what is it called?Won't Forget You. Don't
1:26:04 > 1:26:11forget it! I know, that was bad. This tomato sauces stewing
1:26:16 > 1:26:22down, and it then becomes this. Add some of that to the cockles. Some of
1:26:22 > 1:26:26the parsley. The squid. Try not to drop that.Can I ask about the
1:26:26 > 1:26:31single? You have the single the acoustic version and the remixes? Is
1:26:31 > 1:26:36that common? I thought you did the single and that was it.It isn't,
1:26:36 > 1:26:40nowadays. I love acoustic versions. I think you can just really hear the
1:26:40 > 1:26:44song. Especially if it is a dance song originally, you can hear the
1:26:44 > 1:26:52lyrics more, you can really sing it. I love having a guitarist or pianist
1:26:52 > 1:26:56and just singing with nothing. That is my favourite way to perform. I
1:26:56 > 1:26:59love the acoustic versions. I will always put out an acoustic version
1:26:59 > 1:27:03as well. It gives you more freedom when shows don't have the equipment
1:27:03 > 1:27:07where you can be with a band. I would rather do it completely live
1:27:07 > 1:27:13than just a backing track.Didn't you rock up and sing at summary's
1:27:13 > 1:27:22wedding off the cuff?Yes, that was last weekend. I was doing a gig in
1:27:22 > 1:27:26Manchester anyway, summary said, there is a wedding next to you, pop
1:27:26 > 1:27:30in for my friend. It was so close by and was fitting into the schedule.
1:27:30 > 1:27:33The bride and groom had no clue. They were completely surprised,
1:27:33 > 1:27:38tears and everything. I walked in and started singing, my guitarist
1:27:38 > 1:27:48was there. I sang a cover of Knew Somebody. By the Kings of Leon. When
1:27:48 > 1:27:54you do it acoustically, it is more soulful.Try some black pudding and
1:27:54 > 1:28:00squid.This is the moment. It does look delicious. I'm going for a big
1:28:00 > 1:28:09mouthful.For help, that is a big beast.Wish me luck.A glass of
1:28:09 > 1:28:19wine. What have we got?We have Definition Albarino, from Spain,
1:28:19 > 1:28:27nice and fresh, peachy.Wow. How do you make a taste so good?We should
1:28:27 > 1:28:38stop there.A bit of squid and a bit of Albarino.I am a convert, but I
1:28:38 > 1:28:42think I can only eat it with you lot.Lovely to see you.
1:28:42 > 1:28:46Well that's all from us today on Saturday Kitchen Live.
1:28:46 > 1:28:49Thanks to all our studio guests, Bryn, Emily, Olly and Pixie.
1:28:49 > 1:28:51All the recipes from the show are on the website,
1:28:51 > 1:28:52bbc.co.uk/saturdaykitchen.
1:28:52 > 1:28:55Don't forget Best Bites with me tomorrow at 9.30am on BBC Two.
1:28:55 > 1:28:56Have a lovely weekend.
1:28:56 > 1:29:00Bye!
1:29:00 > 1:29:01Cheers!