:00:00. > :00:15.Stand by for a mouth-watering menu of magnificent food
:00:16. > :00:18.Stand by for a mouth-watering menu of magnificent food.
:00:19. > :00:36.I'm joined by two top chefs of course.
:00:37. > :00:45.First the Spaniard behind a whole host of best-selling books
:00:46. > :00:50.restaurant, Dinner. of Heston Blumenthal's two Michelin
:00:51. > :00:52.Making a long overdue return to Saturday Kitchen,
:00:53. > :00:57.So Jose, what are you making for us today?
:00:58. > :01:02.Something from the Basque region? Yes, we are doing Merluza en salsa
:01:03. > :01:08.verde. Translate that? What was that? I
:01:09. > :01:15.thought your Spanish was getting better! It is a hake with a light
:01:16. > :01:21.sauce with an asparagus base and clams, from the Basque country. I'm
:01:22. > :01:29.doing brill with ginger and chilli. It is an ancient tribal broth.
:01:30. > :01:37.Apparently cooked from 723. 723 BC? Yes.
:01:38. > :01:39.Where is this from From Thailand, from recent travels.
:01:40. > :01:42.So two great recipes to look forward to and there's more fantastic food
:01:43. > :01:45.Today, we have dishes from Rick Stein, Tony Singh,
:01:46. > :01:49.the Hairy Bikers and Brian Turner with Janet Street Porter.
:01:50. > :01:58.With a man who has been around since 723!
:01:59. > :02:04.as she could actually make me say anything she wanted to herself.
:02:05. > :02:07.Welcome to Saturday Kitchen, Nina Conti.
:02:08. > :02:09.Welcome to Saturday Great to have you on the show.
:02:10. > :02:11.I'm a big fan. You are in the middle of a tour at the
:02:12. > :02:14.I'm a big fan. You are in the middle all over the world.
:02:15. > :02:18.I'm a big fan. You are in the middle crazy for you? Yes, crazy. I've been
:02:19. > :02:23.on stage many hours crazy for you? Yes, crazy. I've been
:02:24. > :02:29.already. But it has been fun. I love it.
:02:30. > :02:33.Comedy is fun, you have hit a niche, though?
:02:34. > :02:36.doing it. It take as lot of work? Yes, and a
:02:37. > :02:42.lot of trust. I use the people It take as lot of work? Yes, and a
:02:43. > :02:47.the audience, I put on masks on them, and I take their lead.
:02:48. > :02:51.What is that like? You speak to comedians, lots is scripted.
:02:52. > :02:54.What is that like? You speak to it like walking on to a stage not
:02:55. > :02:59.knowing where it will go? It is thrilling. They surprise me. I fall
:03:00. > :03:04.in love with everybody that I put a mask on, we go on an adventure
:03:05. > :03:12.together. I don't know where it will go. But maybe I'm lazy, the idea of
:03:13. > :03:16.sitting down to writing jokes, makes me depressed, so this avoids me
:03:17. > :03:20.Now, of course, at the end of TODAY'S programme I'll cook
:03:21. > :03:22.either food heaven or food hell for Nina.
:03:23. > :03:26.It's up to the guests in the studio and a few of our viewers to decide
:03:27. > :03:37.I really like meat that has crispy skin, that is like duck.
:03:38. > :03:44.And the dreaded food hell? It would be a scallop. I remember, I think I
:03:45. > :03:47.have only had one in my life, the consistency was so wrong, it just
:03:48. > :03:50.felt like it was not meant to be eaten.
:03:51. > :03:56.For food heaven I've going to serve the duck with another of Nina's
:03:57. > :04:06.I'll pan roast a duck breast then baste in hot fat until the skin
:04:07. > :04:09.It's served with cubes of miso glazed aubergine and finished
:04:10. > :04:11.with edamame beans, sesame seeds and some blanched curly kale.
:04:12. > :04:15.Or Nina could be having food hell, scallops and I'm looking to a French
:04:16. > :04:17.classic for this and serving them with Duchess potatoes.
:04:18. > :04:19.The scallops are seared, put back in their shells with diced
:04:20. > :04:21.vegetables then covered in a creamy herb sauce.
:04:22. > :04:24.They're topped with mashed potato, parmesan cheese and breadcrumbs
:04:25. > :04:26.and served with a simple baby gem salad on the side.
:04:27. > :04:29.But you'll have to wait until the end of the show to find
:04:30. > :04:36.If YOU'D like the chance to ask either of our chefs a question today
:04:37. > :04:46.And if I do get to speak to you I'll be asking if you want Nina to face
:04:47. > :04:50.You can also send us your questions through social media
:04:51. > :04:53.Right, cooking first this morning is,
:04:54. > :05:04.In eight minutes you will get Spanish food.
:05:05. > :05:09.Eight minutes?! Yes. Now, tell us the name of the dish?
:05:10. > :05:13.It is Merluza en salsa verde. But it is hake with peas and clams.
:05:14. > :05:18.We are going to make the lovely sauce with flour and the local wine,
:05:19. > :05:23.some stock and we are finishing with peas. And at the start of the
:05:24. > :05:25.season, there is white asparagus and clams.
:05:26. > :05:28.OK. So, garlic on the go first? That is
:05:29. > :05:33.the way. Now this particular region it is the
:05:34. > :05:39.Basque region. You have a book out about the Basque region? Yes, the
:05:40. > :05:43.book is called Basque. Of course! You thought long and hard about that
:05:44. > :05:48.title! Not really. The book is the same. It is about
:05:49. > :05:55.the Basque Nationalist Party country. It is about lovely recipes.
:05:56. > :05:59.Some from the local area, some from the interpretation of my recipes
:06:00. > :06:03.with the ingredients from there. It is an amazing part of the world
:06:04. > :06:09.that. It is northern Spain. There is also a lot of French inflewence? A
:06:10. > :06:17.lot. A lot. It is an impressive place. You get
:06:18. > :06:23.there the best seafood you can imagine, the best cheeses. I met an
:06:24. > :06:27.amazing guy, producer. He is a guy with 25 years making the best goat's
:06:28. > :06:35.cheese ever. Goat's cheese? Yes.
:06:36. > :06:37.It is all about that. The book is about simplicity, great ingredients
:06:38. > :06:41.and that's everything and cooked simply.
:06:42. > :06:53.Now, that is that. You have to fry well the flour.
:06:54. > :06:58.It is making a little roux? Exactly. This is the wine. What is special
:06:59. > :07:03.about this one? This is the local wine.
:07:04. > :07:09.It is lovely and crisps. It will go perfectly with this ditch.
:07:10. > :07:14.So -- it will go perfectly with this dish.
:07:15. > :07:18.So this is fish stock? Yes, this is fish stock.
:07:19. > :07:22.You want me to prepare these? Yes, two or three and put them in boiling
:07:23. > :07:26.water. This is the white asparagus.
:07:27. > :07:30.It is in season. It is a fantastic ingredient.
:07:31. > :07:43.It is straight in the pan with the fish.
:07:44. > :07:52.You can always buy fresh asparagus? I love it but I grew up with the
:07:53. > :08:04.tinned. You grew up with the tinned? I love
:08:05. > :08:12.it! I know. Come on, have some Jamon. But keep this quiet. Somebody
:08:13. > :08:25.told me you are working on something new? We are working on something, in
:08:26. > :08:33.a pub. Can you talk about it? Maybe. Explain where this ham is coming
:08:34. > :08:42.from? It is from and Lukea. It is cured for four years. Happy! Yummy.
:08:43. > :08:50.You cannot carve it on a machine? No.
:08:51. > :09:00.Now, did you salt the hake? I put some in there.
:09:01. > :09:08.Now, this is interesting. This is from the hake. In the Basque
:09:09. > :09:14.country they normally fry it or do it in pil-pil. They fry it with
:09:15. > :09:24.garlic, chilli, and fry this very lightly. A lot of people call it
:09:25. > :09:33.fish tongue but it is not? I buy the fish tongue but this is helping with
:09:34. > :09:40.the emulsion. Did he say fish tongue.
:09:41. > :09:47.No, it is not the fish tongue. It is this part, the throat.
:09:48. > :09:55.But, it is not quite that, either, it is just between there and the
:09:56. > :09:59.chin. Nice. This recipe is going to be in the restaurant.
:10:00. > :10:03.The restaurants you have, they are going from strength toe strength.
:10:04. > :10:08.You cannot get a table. Yes, you can! They are so busy but
:10:09. > :10:13.it is fantastic. Yes, the restaurant in Liverpool
:10:14. > :10:14.Street is doing great. I am pleased. Still the same emphasis with the
:10:15. > :10:19.tapas. Yes.
:10:20. > :10:25.It is great, when one runs out, you can make up another? It is all about
:10:26. > :10:29.the simplicity. About buying the best ingredients. The best peas, the
:10:30. > :10:38.best asparagus. But that is the essence of Spanish
:10:39. > :10:49.cooking anyway, simple ingredients? Yes it is the only way. Why
:10:50. > :10:52.complicate it. It the the? It is the same thing.
:10:53. > :10:55.Remember if you'd like to put a question to either of our chefs
:10:56. > :11:01.today then call us now on: 033 0123 1410.
:11:02. > :11:09.I'm thinking, you were brought up on these as a kid.
:11:10. > :11:19.I had a zoom, do you know what it is? No.
:11:20. > :11:26.You didn't understand me there? No. . But I think your Spanish is
:11:27. > :11:31.getting better, you can say jamon now.
:11:32. > :11:32.Yes. You are doing the last programme
:11:33. > :11:37.with me now. You are doing the last programme
:11:38. > :11:42.Well, there is one more next week. Right, this is it.
:11:43. > :11:46.We are nearly ready now. You want them straight in there?
:11:47. > :11:58.Lovely. Some more parsley.
:11:59. > :12:00.Come on, what else do we do? Come on.
:12:01. > :12:06.Come on, what else do we do? Come We just wait and eat ham.
:12:07. > :12:09.I know. But why not? Life is too complicated. People get crazy
:12:10. > :12:15.recipes. Do simple
:12:16. > :12:17.recipes. Yes, these crazy people with recipes
:12:18. > :12:23.recipes. from 723 BC and all of that sort of
:12:24. > :12:36.stuff! Now, tell us about the Supper Club in Spain? This is fantastic? It
:12:37. > :12:43.is Sofia's Gastronica. It is for those people who cook for themselves
:12:44. > :12:48.in a secret member club. So, it is like a cooking school?
:12:49. > :12:55.They are there for cooking and having a good time. It is like a
:12:56. > :12:56.social club but under ground. The women were not allowed to go
:12:57. > :13:07.there! Right, almost ready. a spoon.
:13:08. > :13:14.Too big. OK. We are ready.
:13:15. > :13:21.Can I taste a bit more of this jamon? It is all for you.
:13:22. > :13:36.I love this one. Can you imagine to be cooking with those guys in
:13:37. > :13:38.Gastronomicas. No but I remember Bernie Inns.
:13:39. > :13:41.Gastronomicas. You are being naughty today. I don't
:13:42. > :13:45.remember You are being naughty today. I don't
:13:46. > :13:51.You will have to Google a lot of things! So, that is the hake, the
:13:52. > :13:55.asparagus, the peas, the broth and things! So, that is the hake, the
:13:56. > :14:02.the tongue or whatever you want to call it. Recipes from the Basque
:14:03. > :14:05.seafood book. That is out this week. A bit more of that.
:14:06. > :14:11.Lovely. Then bread on the side? Yes, on the
:14:12. > :14:16.chopping board. It will look nice. Happy with that? Give us the name of
:14:17. > :14:19.this. It is Merluza en salsa verde. It is hake with peas and clams.
:14:20. > :14:27.Simple but brilliant. Thank you.
:14:28. > :14:31.Do you want to take that one? Yes, please.
:14:32. > :14:38.I will take this and more of the jamon.
:14:39. > :14:49.Right, you get to dive into this one. Your first dish. Amazing.
:14:50. > :14:55.Shall I just eat it now on telly and say yum! What a simple sauce.
:14:56. > :15:00.It is so simple. But a very well little amount of
:15:01. > :15:03.flour on that? Yes. . That is delicious.
:15:04. > :15:06.Right, let's get some wine to go with this.
:15:07. > :15:08.We sent our wine expert, Susy Atkins to Somerset this week.
:15:09. > :15:12.So what did she choose to go with Jose's handsome hake?
:15:13. > :15:18.I've come to the historic town of Taunton to choose the wine for
:15:19. > :15:40.today's dishes so let's head into town and take a look around.
:15:41. > :15:43.Jose Canas the first time I saw your wonderful
:15:44. > :15:51.Jose Canas the first time I saw your pick a white from your home country.
:15:52. > :15:54.The deco is a commonly seen great and an example like this would be a
:15:55. > :16:04.fresh in Ghana but I've gone for something more unusual, the Xarello
:16:05. > :16:08.Penedes 2014. Xarello is usually seen in the bed for that classic
:16:09. > :16:17.sparkling Spanish wine, Carver, but here is an example of it being used
:16:18. > :16:19.to make a still white wine. -- cava. There a green, herbaceous tint to
:16:20. > :16:23.the wine and I love it with the parsley and the white asparagus.
:16:24. > :16:28.Make no mistake, this is very dry and that crisp, racy acidity is
:16:29. > :16:33.perfect for my fish. Then on the finish, there is a hint of aniseed
:16:34. > :16:37.and phenol, creeping in a bit like a light vermouth. I love that with the
:16:38. > :16:42.wonderful is that killers of the clams. Jose, there has never been a
:16:43. > :16:46.more exciting time to explore the world of new Spanish white wines, so
:16:47. > :16:54.here is my latest discovery to match with your wonderful dish. Cheers.
:16:55. > :17:00.This is amazing. And it goes extremely well. Lots of flavours in
:17:01. > :17:06.there but what do you reckon? The wine is very nice as well!
:17:07. > :17:11.Delicious. Great combination. Very good, gelatinous and all about the
:17:12. > :17:17.ingredients, very nice. I'm very happy! Not particularly articulately
:17:18. > :17:23.about food, don't have all of these words for it. Have some more of
:17:24. > :17:27.this. What are you making? Steamed brill and a broth I learned in
:17:28. > :17:29.Thailand with artichokes, C beat and Chile.
:17:30. > :17:32.Remember if you'd like to put a question to either of our chefs
:17:33. > :17:34.today then call us now on: 033 0123 1410.
:17:35. > :17:37.Or you can tweet questions to us using the #saturdaykitchen.
:17:38. > :17:40.Right, let's catch up with Rick Stein as he makes his way
:17:41. > :17:43.He's in Croatia today and he's starting off with a look
:17:44. > :18:02.In the scheme of things, I have not had much Croatian wine in my time.
:18:03. > :18:08.But from what I have tasted, I like it. It is well made, pricey,
:18:09. > :18:16.virtually unpronounceable, strong, like so many wines these days, but
:18:17. > :18:22.lovely. The most famous of the Reds is dingatch, and the vines that make
:18:23. > :18:26.the grapes I find fascinating. They are like Paul, tortured creatures,
:18:27. > :18:30.like something from Dante's Inferno, fighting for a toehold in the stony
:18:31. > :18:40.soil, to stop them slipping off and into the sea.
:18:41. > :18:43.I've got no head for heights so just standing here is bad enough but the
:18:44. > :18:50.thought of having to go down that incredibly steep slope to ten these
:18:51. > :18:55.vines is terrible. I don't know how they do it. But the fact is, it
:18:56. > :19:02.produces this absolutely fabulous white, dingatch, and they say it is
:19:03. > :19:05.because of the stunted nature of the vines, they get a very low yield
:19:06. > :19:09.from each of them and presumably the roots have to work so hard, not only
:19:10. > :19:18.to get into the soil but to stay there. I imagine the wind that blows
:19:19. > :19:22.up the slope is huge. We, I mean, me and the crew stopped for lunch on
:19:23. > :19:24.our travels virtually every day. We just turned up unannounced on the
:19:25. > :19:30.off chance that there will be room for us. Sometimes, very rarely, the
:19:31. > :19:37.food is utterly brilliant. Like this. We're not supposed to be
:19:38. > :19:41.coming but we stopped for lunch on the way to the location and you have
:19:42. > :19:48.got black lips now and you look strangely alluring. Tell me honestly
:19:49. > :19:52.what you think of this. It is quite simply the best black risotto I have
:19:53. > :19:58.ever eaten. It is so black. It is sensational. I think what I am
:19:59. > :20:03.starting to think about Croatia and the seafood cooking in Croatia is
:20:04. > :20:14.that it is always done simply and absolutely at the moment. This one
:20:15. > :20:19.was made seconds ago. Your lips are very black! All right, all right! At
:20:20. > :20:28.least you won't see how much wine on drinking. At 16.2% you realise? I
:20:29. > :20:34.know! Are we working this afternoon? Yes. You know back at home they
:20:35. > :20:43.would not call this wine, it would be fortified, it is so strong. Cut
:20:44. > :20:47.there! No more driving for me. 16.2%! You have got to be joking!
:20:48. > :20:52.What is happening to wine? Could I possibly match how good that couple
:20:53. > :21:00.fish risotto was? Well, I'm going to give it a try in my lovely kitchen.
:21:01. > :21:05.This is cuttlefish risotto and it is very black. I'm surprised that
:21:06. > :21:11.cuttlefish is not more popular because it has got the most
:21:12. > :21:15.wonderful flavour. I guess it is because of the ink. If you buy whole
:21:16. > :21:23.cuttlefish, it is very difficult to avoid puncturing the ink sac and
:21:24. > :21:26.then you get it over everything and you can't get it out of your hair or
:21:27. > :21:30.off your hands or wherever it ends up. But fortunately, this one, they
:21:31. > :21:32.have taken the ink sac out before delivering it to me. I'm very happy
:21:33. > :21:48.about that. I does love the smell of caramelised
:21:49. > :21:55.sugars in cuttlefish, as it cooks over a high heat. It is just
:21:56. > :22:02.delicious. Now, some salt, just enough to make the salt police's
:22:03. > :22:05.eyebrows rise, and then chopped sure lots, about two, a couple of cloves
:22:06. > :22:13.of garlic and then risotto rice, in this case, arborio, probably the
:22:14. > :22:18.most popular. Now, stirred that around, making sure that each grain
:22:19. > :22:23.is coated and then pepper, as much as you like, and white wine. I'm
:22:24. > :22:29.using Pineau De Re Joe, crisp and unknown. And now, stock, a good fish
:22:30. > :22:34.stock, which I made earlier this morning. -- I am using pinot grigio.
:22:35. > :22:37.The secret with risotto is keep on adding the stock and letting it
:22:38. > :22:41.cooked down and then adding more and all the time, you need to be staring
:22:42. > :22:45.because what you are doing is making the outside of the rise break up
:22:46. > :22:49.into the stock and it gives you a lovely creaminess. I think that is
:22:50. > :22:58.probably about five minutes more cooking time. Now the bit I really
:22:59. > :23:01.enjoy. The cuttlefish ink! I should not bother to try to get coddle Bush
:23:02. > :23:11.ink out of the cuttlefish because it would be all over the place. --
:23:12. > :23:14.cuttlefish ink. Now, a very important... See what I mean? Are
:23:15. > :23:21.very important observation I have made about black ink risotto. Is
:23:22. > :23:30.that wherever it says two sachets, make it for. -- macro four. If it is
:23:31. > :23:31.just two it will be grey risotto. There's not a lot of flavour in the
:23:32. > :23:35.ink and it's not going There's not a lot of flavour in the
:23:36. > :23:41.Parrington if you double the amount. So, four in. I knew that was going
:23:42. > :23:44.to happen! Look at this. I know tackle oysters, spider crabs,
:23:45. > :23:56.winkles second! But they go pale at the
:23:57. > :23:56.sight of second! But they go pale at the
:23:57. > :24:09.the colour. Get over second! But they go pale at the
:24:10. > :24:10.colour. I'm just second! But they go pale at the
:24:11. > :24:25.looked like a lagoon in Venice, second! But they go pale at the
:24:26. > :24:28.a lovely sheen. Now I'm going to do a highly controversial thing. But I
:24:29. > :24:35.love Parmesan, a highly controversial thing. But I
:24:36. > :24:40.risotto but just in this one. I'm sure the Italians will say, "Never,
:24:41. > :24:47.never!" But this was Croatia sure the Italians will say, "Never,
:24:48. > :24:53.sure it had Parmesan in it. That is looking absolutely lovely, blacker
:24:54. > :24:58.than black. So now, just finish off with a bit of parsley.
:24:59. > :25:06.than black. So now, just finish off won't see but it is there.
:25:07. > :25:39.You can get hold of it fairly easily these days too.
:25:40. > :25:42.the other great way you can use it is in your own pasta.
:25:43. > :25:48.I thought I'd show you how to make it and then show you a great sauce
:25:49. > :25:55.This is really simple but firstly, it is all about the pastor. We have
:25:56. > :26:02.got 00 flour which goes into the machine. Two whole eggs and then I'm
:26:03. > :26:09.going to use 38 yolks. You can very be pasta recipe. -- three egg yolks.
:26:10. > :26:12.But it is all about this ingredient. This is cuttlefish ink. You can use
:26:13. > :26:20.the squid ink as well, same kind of thing. It is quite big. It is so
:26:21. > :26:25.crazy. Don't put your finger in. Will explain? Yes but it's used for
:26:26. > :26:29.all manner of things. We talked about bread, you can make it with it
:26:30. > :26:34.and it is a fantastic ingredient to work with. But you can see, it is
:26:35. > :26:40.quite big. I know, when it comes out of a squid in the water... It is
:26:41. > :26:46.dilutive then. But you put this on and it makes this dark. You will see
:26:47. > :26:50.as it starts to thicken up. Are there any other foods that colour or
:26:51. > :26:53.is quitting the only one? I would not have thought, not really like
:26:54. > :27:00.that. He's trying to think through his repertoire now but not really
:27:01. > :27:06.like that. Caviar, I suppose. Yes. That is like gravel. You work with
:27:07. > :27:12.it, moulding it and needing it and then you go through a pasta machine
:27:13. > :27:21.with it. And then you get sheets of it. All we will do is transform this
:27:22. > :27:29.into, like, little linguine, I suppose, by putting it through here.
:27:30. > :27:32.It looks like a squid. This is squid ink pasta. Then we will serve it
:27:33. > :27:36.with the Grabban are ripping us. So first, congratulations on your tour.
:27:37. > :27:42.It's amazing and it's been in the West End as it's gone crazy for you,
:27:43. > :27:46.globally. Globally? I don't know. We had a couple of clips that went
:27:47. > :27:50.viral on Facebook and got 11 million views but I don't know who is
:27:51. > :27:57.watching. Someone, somewhere. One of them was me yesterday. It's amazing
:27:58. > :28:02.what you do. The stuff that you do, it can be stereotyped a lot of the
:28:03. > :28:06.time, the old bloke with... Ventriloquism, yeah. Old bloke with
:28:07. > :28:10.a wooden puppet but you take it to a different level. I'm not the first
:28:11. > :28:13.EU is the masks. They have been around for quite awhile but I guess
:28:14. > :28:19.I'm the first really improvise with them. I did a lot of studying of
:28:20. > :28:23.clowning and improvisation and staff so that is what I'm doing. And the
:28:24. > :28:27.renter oligomers, now, I wonder if I forget to do it when I'm on stage, I
:28:28. > :28:33.get so carried away with what else is going on that I think "Did I
:28:34. > :28:38.remember not to move my lips?" -- the renter liquids. It is something
:28:39. > :28:44.that you always loved but I suppose, acting, because your dad is Tom
:28:45. > :28:47.Conti, and I suppose adding what the thing you would be pushed into
:28:48. > :28:51.naturally but did you rebel against it because he studied philosophy as
:28:52. > :28:53.well? I was trying to think of something original to do and I
:28:54. > :28:57.thought it might help and philosophy has a great sense of humour because
:28:58. > :29:01.it makes everything so objective. You just end up laughing at reality
:29:02. > :29:06.the whole time. I enjoyed that. But acting seemed like a bit of an
:29:07. > :29:12.unoriginal choice with my dad being an actor. I was grateful when I met
:29:13. > :29:16.Ken Campbell and he said, "Do this". Tell us about this guy because even
:29:17. > :29:21.interesting character and an interesting man with lots of unusual
:29:22. > :29:26.aspects. He was subversive and not dangerous at all. He was very
:29:27. > :29:31.talented but he never really appeared in mainstream theatre. One
:29:32. > :29:36.of the plays he turned up at, a 24-hour play... Yes, I did it with
:29:37. > :29:42.him. You could just turn up? Yes, you could just rock up and said,
:29:43. > :29:46."Give me apart", a very strange way of doing theatre but he gave me a
:29:47. > :29:50.teach yourself ventriloquism kit and I was horrified. He was mysterious
:29:51. > :29:54.but I thought I loathed it but I had not seen it and I don't loathe it
:29:55. > :29:58.and I've looked at it since and I think is great. Isn't there a big
:29:59. > :30:10.thing in America that he said you should go to America and see? Like
:30:11. > :30:14.Comic Com but for... Yes, it is a printer on's content -- convention
:30:15. > :30:27.in Kentucky but it's also the home of a mausoleum where the puppets
:30:28. > :30:30.dead ventral quiz go to rest. -- -- T20. You go to these puppets that
:30:31. > :30:35.have lost their voices, they were once alive and now they are sad and
:30:36. > :30:40.staring. He wanted me to take his puppets there. It is a uniquely
:30:41. > :30:45.bereaved thing. The world's most famous puppet is the monkey. -- your
:30:46. > :30:49.most famous. But one of the things you are known for on your tour which
:30:50. > :30:54.has been huge for you is the fact you are in prompt you, you basically
:30:55. > :30:57.just make it up with the masks. -- in prompting. Normally you pull
:30:58. > :31:07.someone out of the audience but we have got Jose.
:31:08. > :31:18.So, come on out, Jose. For once, I am going to speak proper
:31:19. > :31:23.English? I don't know yet. We will have to put this on and when I see
:31:24. > :31:28.the mouth on you... And while you are doing that... We have the
:31:29. > :31:36.butter, in with the capers, the chilli, the garlic. I cannot believe
:31:37. > :31:45.I am doing this. Let me look at you. How do you want
:31:46. > :31:52.to talk now? I'm still doing your accent. Are you from? I I don't
:31:53. > :32:00.know, maybe Italy. What is going on? I am going to help
:32:01. > :32:06.on the dish. Can I do something? What are you doing? What is your
:32:07. > :32:13.name? Jose. I'm a chef. Yeah, I like to cook.
:32:14. > :32:19.We can see you on there sn. Do you need me to do something with my
:32:20. > :32:25.hands? You can. Can I have a drink? No, I don't think so. So, are you
:32:26. > :32:33.excited about the squid ink? I love it! I love squid. I am a squid.
:32:34. > :32:39.Yes, I want to be a squid and I want to float in the ocean and squirt my
:32:40. > :32:47.ink at the other fishes. Yes? Yeah. I love it James. I love you. I'm
:32:48. > :32:54.going to miss you when you go. Please, make him speak English. No,
:32:55. > :33:03.I am fed up with this racist stuff. You don't like that? I put up with
:33:04. > :33:08.it every show! Enough you, enough. The funny Spanish guy is tired now.
:33:09. > :33:15.I am done with this. I can't wait for him to leave! Where is the new
:33:16. > :33:21.guy? I want the new guy? When is the new guy coming? I can't not wait for
:33:22. > :33:25.this guy to go! There you go. Well, well done.
:33:26. > :33:30.That is brilliant. APPLAUSE.
:33:31. > :33:36.This is the hardest part of the show for me as well. Where were you for
:33:37. > :33:42.the last ten years. My English today was better. Well, I
:33:43. > :33:46.don't know, your Italian, maybe. So, we have the pasta and right at
:33:47. > :33:52.the last-minute, the crab. So white crab meat as well. Lime, fresh lime.
:33:53. > :33:55.Chopped parsley, garlic. Chilli, capers.
:33:56. > :34:00.It is exciting looking. There you have it. There is your
:34:01. > :34:04.dish. Dive into that. I will pass this to the guys, you deserve it
:34:05. > :34:09.after that. You have to recap, the pasta in the
:34:10. > :34:18.pan, a little pasta water. Brown off the butter. Lemon at the last-minute
:34:19. > :34:24.and the pasta water, chillies, garlic, chopped parsley, really,
:34:25. > :34:28.really simple, just fresh pasta and then the crab.
:34:29. > :34:35.I think it is crazy with the squid. Am I obsessing? Mmm! Happy with
:34:36. > :34:38.that? Yes, delicious. There you are.
:34:39. > :34:42.So what will I be making for Nina at the end of the show?
:34:43. > :34:47.I'll pan roast a duck breast then baste in hot fat until the skin
:34:48. > :34:51.It's served with cubes of miso glazed aubergine and finished
:34:52. > :34:53.with edamame beans, sesame seeds and some blanched curly kale.
:34:54. > :34:57.The scallops are seared, put back in their shells with diced
:34:58. > :34:59.vegetables then covered in a creamy herb sauce.
:35:00. > :35:01.They're topped with mashed potato, parmesan cheese and breadcrumbs
:35:02. > :35:03.and served with a simple baby gem salad.
:35:04. > :35:12.Happy with that? That's amazing. in the studio and a few of our
:35:13. > :35:20.Happy with that? That's amazing. Where can people see you? I'm going
:35:21. > :35:23.to Edinburgh and then a big tour from there.
:35:24. > :35:25.Right, it's time for our weekly taste of Britain from Brian Turner
:35:26. > :35:29.They're in Essex, and Brian is off planning a feast of sausages
:35:30. > :35:32.for later which gives Janet time to explore the region's most famous
:35:33. > :36:03.The salt trade has been synonymous with Essex for over 2,000 years.
:36:04. > :36:10.The Doomsday Book lists no fewer than 45 salt pans around the Maldon
:36:11. > :36:15.area. Today, the world-famous, Paddle Old Bailey Salt Company is
:36:16. > :36:19.the only surviving salt factory in the area. Established in the 188
:36:20. > :36:23.#0s, Steve's family have made salt for more than four generations and
:36:24. > :36:28.still operate from their original factory.
:36:29. > :36:30.So this is your empire, here? This is the River Black Water. This is
:36:31. > :36:36.where it famous salt.
:36:37. > :36:43.What makes Essex produce such brilliant salt? It is a geographical
:36:44. > :36:48.location that is important. Essex has a low rainfall than cared to the
:36:49. > :36:52.rest of the country. We have a beautiful day today, nice sunshine
:36:53. > :36:57.and winds. So it helps with the drying process and the soldity of
:36:58. > :37:02.the Black River Water. These salt marshes were used by the
:37:03. > :37:04.Romans? That's right. 2,000 years ago the Romans started to make salt.
:37:05. > :37:09.Cutting into the clay pits, ago the Romans started to make salt.
:37:10. > :37:13.water flowed in. A natural process of evaporation, wind, sunshine would
:37:14. > :37:19.help to create a brine in the salt pits.
:37:20. > :37:24.The final process of the eabration occurred in clay pots over open
:37:25. > :37:32.fires. So the salters, effectively on the sea wall, would boil up the
:37:33. > :37:36.brine in the clay pots, creating a salt crystal and then smashing the
:37:37. > :37:44.pots to get the salt out. The cap began to supply salt to
:37:45. > :37:48.Harrods in the 19 hundreds, then by the 501950s it was exported
:37:49. > :37:51.worldwide. What is so great about paddlon salt, what sets it apart
:37:52. > :37:57.from the sorred fare salt in the supermarket? Well, the look for a
:37:58. > :38:03.start. It is the pyramid shape. The flake of the crystals that you see.
:38:04. > :38:08.The soft texture when crumbling it between the fingers and the clean
:38:09. > :38:12.fresh taste that does not have bitterness you associate with common
:38:13. > :38:16.salt. I think we should go up to Maldon to look at the salt factory,
:38:17. > :38:21.to see how we produce the Maldon salt.
:38:22. > :38:25.Brilliant. Never mind the roamans, this is how
:38:26. > :38:31.we do it today. Where is the water from? The water
:38:32. > :38:37.is from the River Black Water. It is filtered and pumped into the pan
:38:38. > :38:41.here. Then bring to the boil. We take off the leave, the
:38:42. > :38:46.impurities... Like what I make damson jam. So you skim it off.
:38:47. > :38:52.Then reduce the temperature down and then we see the salt crystals
:38:53. > :38:55.starting to come up on the surface. When that grows, they break with the
:38:56. > :39:01.surface tension, and go to the bottom. So it is like snowing salt
:39:02. > :39:04.flakes. That process takes 24 hours. The next day we are ready to rake in
:39:05. > :39:09.the salt. Which is happening before you.
:39:10. > :39:19.We are putting it into the draining bins. It is left to drain for
:39:20. > :39:23.another 24 hours. So here you see the finished
:39:24. > :39:31.product. We have taken the salt from the Daning bin. It has gone into the
:39:32. > :39:36.drying machine. Excess moisture is erapated away. We are left with the
:39:37. > :39:42.dry product ready to be packed. So you can see it is still warm.
:39:43. > :39:49.Warm. Yes, it is warm and the crystals so big. Look at that.
:39:50. > :39:51.I know. Taste one. It's a beautiful sweet taste.
:39:52. > :40:11.Absolutely. It does taste good. I think I'm on to something! This
:40:12. > :40:19.area is renowned for some of the best pork in the country. So I come
:40:20. > :40:22.to Wick Manor Farm, who recent won an aye ward for Britain's best
:40:23. > :40:29.sausage. There is a good healthy smell here.
:40:30. > :40:34.Yep, that is a pig farm. So this is where the mums have given birth.
:40:35. > :40:38.So it is like a maternity hospital? That's correct.
:40:39. > :40:43.This is state-of-the-art? It is cutting-edge in the way that the
:40:44. > :40:51.pigs in farms and the pig let's are born. So we can make sure that
:40:52. > :40:58.everyone is taken care for, that the pigs are up and breathing and the
:40:59. > :41:04.pig let's alive and warm, so that they have in the optimum position to
:41:05. > :41:10.give birth. The areas here have a creep with a
:41:11. > :41:15.light so the pig let's can keep warm and the mum can lie down.
:41:16. > :41:21.There are 11 pig let's, is that normal? 11 or 12. Once they are four
:41:22. > :41:29.weeks old we wean them for a month. By then, the mum is looking to get
:41:30. > :41:35.away from them. So we move the pig let's away so that they are in a pen
:41:36. > :41:41.in their own. Then it is important for them to have a milk and a cereal
:41:42. > :41:44.diet. So this section is like chocolate gateux. It is strong, rich
:41:45. > :41:50.food. It is going to promote their growth.
:41:51. > :41:55.Then they come here. This is getting tonne for ten week's old. They are
:41:56. > :42:01.on the cereal diet. You can see it well when they are young, it puts on
:42:02. > :42:05.good muscle content. They get to 100 kilos with a lot of muscle and not a
:42:06. > :42:11.lot of fat. That is when we get hold of them. So
:42:12. > :42:19.the proof in the pudding is in the eating, so we better try it.
:42:20. > :42:25.We ebetter try it, yeah. Come on in, Brian, we better try some of the
:42:26. > :42:29.sausages. Baked in the oven, straight from the Aga. There you go,
:42:30. > :42:33.these are the award-winning sausages.
:42:34. > :42:38.Are they the same? We have different ones. We have pork sausage. Natural
:42:39. > :42:44.skins. No added fat. When you cut them open, you notice
:42:45. > :42:48.no fat dribbles out of that They are firm and good texture. Bags
:42:49. > :42:57.of meat in there. There is an old English one. That is
:42:58. > :43:00.more seasoning. Thyme, nutmeg, and seasoning, pepper to give it a
:43:01. > :43:07.Hershey flavour. That more seasoning S. That for
:43:08. > :43:10.Mijas bags of flavour. That is nice. As a chef we judge quality by
:43:11. > :43:15.looking at the plates that come back. That is nearly finished is
:43:16. > :43:18.that sausage, so you can tell that I like that!
:43:19. > :43:22.Still to come this morning on Saturday Kitchen Live.
:43:23. > :43:24.Tony Singh is making an emotional pilgrimage to Delhi in India.
:43:25. > :43:28.After a quick dance class he heads to a family reunion for a catch up
:43:29. > :43:30.and to enjoy some tasty home cooked food!
:43:31. > :43:34.Super Spaniard Jose takes on the Michelin starred marvel,
:43:35. > :43:36.Ashley in today's Saturday Kitchen omelette challenge.
:43:37. > :43:45.So there's no HUEVOS Jose will be able to take it easy,
:43:46. > :43:47.and he will need all his culinary EGGs-pertise if he is going
:43:48. > :43:51.to TA-PASS Theo Randall and claim that centre spot
:43:52. > :43:55.You can see the action, live, a little later on.
:43:56. > :43:59.crispy Chinese style duck with aubergine and kale
:44:00. > :44:01.Or food hell, scallops in white wine with duchess potatoes.
:44:02. > :44:05.You can see what she ends up with at the end of the show.
:44:06. > :44:07.Now let's keep cooking and up next is Ashley Palmer-Watts.
:44:08. > :44:19.We are making a simple broth with artichokes, vegetable base, sea
:44:20. > :44:24.beets, wild garlic and sea kale, a little bit of ginger.
:44:25. > :44:29.You said simple but this recipe dates back from a long time ago? I
:44:30. > :44:35.cooked with this guy who was 67 years old... He said that it had
:44:36. > :44:40.been cooked by his tribe ever since the tribe had been formed. And doing
:44:41. > :44:45.research on the tribe they originated in Mongolia in 723 BC. So
:44:46. > :44:51.this is the broth side of it? Yes. So I want you to chop the parsley
:44:52. > :44:56.finally. Then we are making a lime and a parsley mixture with olive oil
:44:57. > :45:01.and salt. That goes on top of the brill. Then we steam it.
:45:02. > :45:07.I have vegetable stock here. Then I'm putting in some jurors recommend
:45:08. > :45:11.artichokes. These jurors recommend artichokes,
:45:12. > :45:15.these are what they look like, similar to ginger but a different
:45:16. > :45:22.colour. When you peel it, you must look after it.
:45:23. > :45:25.Yes, so put it in some acidic water. A tiny amount of beginner in the
:45:26. > :45:28.broth, and then a little more ginger.
:45:29. > :45:33.So you were there with a group of chefs? Three of us went over on the
:45:34. > :45:38.way back from Australia. We just visited a few projects and
:45:39. > :45:43.that kind of stuff. It was amazing. You have a restaurant in Australia?
:45:44. > :45:47.Yes, we have one in Melbourne. I'm going on Saturday! OK. I'll check it
:45:48. > :45:56.out. Cashly pop in.
:45:57. > :46:02.So we opened there and we still have the one in London and Knightsbridge
:46:03. > :46:08.and Melbourne too. What about the ethos there? Is it different to
:46:09. > :46:13.here? They like the meat fruit there. What do you have to do for
:46:14. > :46:16.the Australian alyet, do you stick to the same? Everything is
:46:17. > :46:21.different. The chicken livers are different. We must adapt the
:46:22. > :46:27.recipes. Food is geographically different. Potatoes, chicken livers,
:46:28. > :46:30.fish. The fish are completely different there. They are more meaty
:46:31. > :46:34.and take more cooking than over here.
:46:35. > :46:40.So, yes, it is certainly interesting.
:46:41. > :46:42.Your recipes, like this one, it is also about history, is it similar to
:46:43. > :46:52.what you are doing there? Yes, Yes, we have the history of the
:46:53. > :46:56.restaurant and then we draw on Australian history as well. A lot of
:46:57. > :47:01.it starts over here first. How they have used that and then adapted it
:47:02. > :47:09.to their ingredients. What are you doing there? Wild garlic, Bonita,
:47:10. > :47:10.and some garlic and ginger. That will be the aromatic, steaming
:47:11. > :47:17.method. And over here, will be the aromatic, steaming
:47:18. > :47:21.parsley and a bit of olive oil and some lime zest and that is it.
:47:22. > :47:26.Exactly, we will seize on that and pop it into the steamer for about
:47:27. > :47:30.four and a half minutes. And your next job, it's amazing, this guy
:47:31. > :47:33.showed me the first type of curry chilli paste that he made and it was
:47:34. > :47:36.literally dried chilies chilli paste that he made and it was
:47:37. > :47:43.shack. This was in Thailand? Yes. chilli paste that he made and it was
:47:44. > :47:47.You just literally, it is garlic, chili and salt. I'm thinking, it is
:47:48. > :47:52.not really, this is a bit thin on the ground with ingredients. He just
:47:53. > :47:55.used water but we are using vegetable stock and slightly
:47:56. > :48:00.westernised ingredients. We are going to finish the broth with these
:48:01. > :48:05.leaves which are amazing, like cavity crystal greens. Where can
:48:06. > :48:09.people get them from? You could get some things like that from the
:48:10. > :48:12.supermarket now. Good food shops and anywhere on the coast, like in
:48:13. > :48:19.Essex, people will be selling this in local shops, I'm sure. What else
:48:20. > :48:24.have we got? White soy sauce and coconut water that will go into the
:48:25. > :48:27.broth at the end. People will not have used white soy sauce so much
:48:28. > :48:32.because they are used to it being dark. It is a different profile to
:48:33. > :48:43.soy sauce. Have a taste. It is rounder, lots of umami, a richness
:48:44. > :48:48.and strength to the broth. Not so salty? Not so strong so you can use
:48:49. > :48:50.more for better flavour. We have coconut water, white soy sauce, a
:48:51. > :48:58.bit of lime juice and then the chilli paste. Getting there. Keep
:48:59. > :49:06.going, a little bit more. Thanks! So the salt in that is just to give it
:49:07. > :49:12.something more... It helps break up the chilies. How hot do you like
:49:13. > :49:20.your Thai food? Quite hot. Eight out of ten? OK. This is quite pungent.
:49:21. > :49:23.You can smell it already. The important thing to do with that use
:49:24. > :49:27.chilies that you know and maybe dry your own so you know roughly how
:49:28. > :49:31.much to put in. If you are using different ones all the time, it can
:49:32. > :49:37.be a bit up in the air. It is making my nose run more than anything! If
:49:38. > :49:44.you want to see this recipe and more on the show on the website, go to
:49:45. > :49:48.the website below. When you started making food, you are looking through
:49:49. > :49:53.old cookbooks so are you still doing a similar sort of thing at Dinner?
:49:54. > :49:56.Yes, we have got inside with historians in England, in Hampton
:49:57. > :50:05.Court Palace are now one in Australia as well, lady from
:50:06. > :50:08.Adelaide. It is fascinating learning how they applied British recipes to
:50:09. > :50:13.the ingredients available and how it socially changed food. What dishes
:50:14. > :50:16.have you got over there that people would recognise? The most
:50:17. > :50:19.interesting thing is that Mrs Beeton used to have recipes for mango
:50:20. > :50:24.chutney but there were no mangoes here. They were traditionally made
:50:25. > :50:28.with apples and over there, they had a section in the newspaper where
:50:29. > :50:32.they would ask for recipe, for example, does anyone have this kind
:50:33. > :50:37.of recipe? Someone would send it in and publish it. This was about 1900.
:50:38. > :50:41.They were asking for recipe that were not Mrs Beeton's mango chutney.
:50:42. > :50:46.They wanted a proper recipe that actually use mangoes. We'd take it
:50:47. > :50:51.for granted that ingredients travel all over the world when in fact,
:50:52. > :50:56.they don't. There is your rocket fuel. That is all you're getting.
:50:57. > :50:59.That is rocket fuel. The kale is going in and I'm going with a view
:51:00. > :51:04.wild garlic leaves as well. Very simple. When you had that
:51:05. > :51:10.originally, it was a few leaves and water. It was taro root, Tamarind
:51:11. > :51:14.leaf, water and then this chilli paste, served with sticky rice on
:51:15. > :51:20.the side and it was... It blew me away. No fish or anything. He would
:51:21. > :51:26.only eat fish a couple of times a week if his wife had caught it.
:51:27. > :51:31.People know you also from the reason you went over there to Australia in
:51:32. > :51:36.the first place. Exactly, Heston has always wanted to refer this be Fat.
:51:37. > :51:41.Kitchen and you don't want to let everyone go. -- wanted to refurbish
:51:42. > :51:50.the kitchen at the fact that so we built a small Dinner and put the Fat
:51:51. > :51:58.Duck inside it for six months and then move them out again. 60 people.
:51:59. > :52:02.Yes, we refurbished the Fat Duck and they are in Bray and in six weeks we
:52:03. > :52:06.opened the second Dinner. You are doing air miles backwards and
:52:07. > :52:12.forwards. I know the playing quite well! Yes, so I think we are going
:52:13. > :52:19.for about that much. It is pretty fiery and right at the last minute
:52:20. > :52:24.as well. This is a whole new area of learning about food for me with this
:52:25. > :52:28.guy from Thailand. I'm just going to take the chili and the ginger out.
:52:29. > :52:35.I'm going to put some lime over there. Have a little taste. So you
:52:36. > :52:39.take the ginger out now? If you cook the ginger with the skin it is quite
:52:40. > :52:46.hot and spicy as well. That is quite pungent! I think that is eight out
:52:47. > :52:51.of ten. You can use anything, cabbage, Chard would be amazing. You
:52:52. > :52:54.can make it all about wedge doubles, to be fair. You don't actually need
:52:55. > :53:03.fish. But you could use anything, chicken... It is super simple.
:53:04. > :53:08.Pretty spicy. And available bit of chili right at the end. That would
:53:09. > :53:18.be amazing. -- a little bit of chili. I will just sprinkle that
:53:19. > :53:29.over. I will put that to one side. Some leaves. Just ripped them into
:53:30. > :53:35.there. And then just the 8.5 now! What is the dish? Steamed brill with
:53:36. > :53:44.an ancient Thai broth with artichokes, CBS and see kale. -- sea
:53:45. > :53:54.beets. You get to take this. It is eight
:53:55. > :53:59.and a half out of ten you reckon? What about ten out of ten. We have
:54:00. > :54:05.more if it's not strong enough for you. That's amazing, perfect.
:54:06. > :54:08.Amazing how much brave you get. Unbelievable, it blew me away and
:54:09. > :54:12.the link to history was the amazing thing. And vegetable stock with a
:54:13. > :54:18.bit of chile paste or the end. That is crazy delicious, amazing. Let's
:54:19. > :54:20.go back to Jordan to see what Suzi has chosen to go with this dish. --
:54:21. > :54:54.to Taunton. Ashley, your lovely brill with
:54:55. > :54:58.Jerusalem artichokes leads me away from anything over the fruity and
:54:59. > :55:05.toward something more subtle. I liked, dry Italian whites like this
:55:06. > :55:09.soave would be one option but I've gone for something from the South
:55:10. > :55:19.France instead. The wine I have chosen is this one. It is from dock.
:55:20. > :55:24.This wine is from a blend of grapes, famous in the Rhone valley in the
:55:25. > :55:30.south of France. It gives the wine a lovely rich, full text. There's a
:55:31. > :55:37.slightly spiced, gingery note to the centre and a subtle of yellow pad.
:55:38. > :55:41.-- to the scent. A subtle hint of yellow pair. This is the wine has a
:55:42. > :55:46.slightly savoury another the quality which goes very well with the dish,
:55:47. > :55:49.the Jerusalem artichokes and the wonderful wild garlic and there's
:55:50. > :55:52.definitely a hint of ginger on the roof palette which marries up so
:55:53. > :55:57.beautifully with the fresh ginger that permeates the dish and with
:55:58. > :56:02.that spicy touch of chili. But then on the finish, it ends on a fresh
:56:03. > :56:06.note. This is not a heavy or over rich wine and I like the usefulness
:56:07. > :56:09.to go with the lovely whitefish. Ashley, I have gone for the sunny
:56:10. > :56:14.south of France to net the perfect catch for your brilliant real. I
:56:15. > :56:20.hope you enjoy it. Someone is enjoying their food! I'm
:56:21. > :56:24.not stopping. Carry on. And a great wine, lots of choice but this one,
:56:25. > :56:28.particularly French, not something I would go with but great. Amazing, it
:56:29. > :56:31.goes really well with the round, rich broth, the
:56:32. > :56:35.goes really well with the round, spices. It's amazing how they go
:56:36. > :56:39.together. Stunning. And it is so simple. I can't stop eating the soup
:56:40. > :56:42.enough to drink the wine. Now let's head to Helsinki
:56:43. > :56:45.in Finland for more hairy adventures The city is not great for biking
:56:46. > :56:49.but luckily there are plenty of tasty treats to
:56:50. > :57:11.keep the boys happy. Well, how lovely is this? Hello,
:57:12. > :57:18.Helsinki. Plus, I have been told that the chassis are making waves
:57:19. > :57:20.with their new take on Finnish food. Look, the train station! Yes, Grand
:57:21. > :57:24.Central Station, Helsinki. Look, the train station! Yes, Grand
:57:25. > :57:25.you what it Look, the train station! Yes, Grand
:57:26. > :57:33.it? Not what I expected. Look, the train station! Yes, Grand
:57:34. > :57:43.city of cobbles, isn't it? Look, the train station! Yes, Grand
:57:44. > :57:46.also coffee shops. In Look, the train station! Yes, Grand
:57:47. > :57:47.people of Finland are the biggest copy drink is in the world. I've
:57:48. > :58:08.heard this copy drink is in the world. I've
:58:09. > :58:10.know why the Finns are addicted to coffee. It might be the fact that
:58:11. > :58:15.it's pretty cold for most of the year and quite dark. You need
:58:16. > :58:22.something that refreshes you and picks you up. What makes this place
:58:23. > :58:27.different? One of them is the Coffey tonic which is maybe a little bit
:58:28. > :58:37.exotic combination for many people. And then we use these
:58:38. > :58:39.exotic combination for many people. machines -- particular stressor
:58:40. > :58:46.machines. Breakfast is ordered. Can we have two of those? Eggs, creamed
:58:47. > :58:49.using an espresso machine. Genius. Great, thanks. These are good. The
:58:50. > :58:55.first time for me, Great, thanks. These are good. The
:58:56. > :59:01.machine. Coffey and I like that, it is brilliant, very
:59:02. > :59:10.from a Coffey machine. I like that, it is brilliant, very
:59:11. > :59:16.grown-up. Well done, boys, fab. You I like that, it is brilliant, very
:59:17. > :59:26.could do a slimline. Not as bloggers as it
:59:27. > :59:29.could do a slimline. Not as bloggers good if you ask me. Actually,
:59:30. > :59:33.Finnish food may be down-to-earth but it is not stuck in a time warp.
:59:34. > :59:36.Finnish food may be down-to-earth Like the coffee, the
:59:37. > :59:38.Finnish food may be down-to-earth are giving the food is fresh new
:59:39. > :59:43.twist. And they are getting bearing brilliance from the green spaces
:59:44. > :59:47.dotted all over the city. We thought this might be a nation of foragers
:59:48. > :59:51.and it turned that they are right. They're legally entitled to go to
:59:52. > :59:56.the woods to forage. So we have come down to the woods today. Are we in
:59:57. > :00:00.for a big surprise? We certainly are. This is where a cutting edge
:00:01. > :00:05.chef comes for his ingredients. He is trailblazing
:00:06. > :00:08.chef comes for his ingredients. He Finnish cuisine. He is the real
:00:09. > :00:12.deal. He spent eight years working in some of London's best
:00:13. > :00:16.restaurants. But in the end, there's nothing quite like the taste of
:00:17. > :00:23.home. The best ingredients in Finland cooking come from wild
:00:24. > :00:26.nature. Wild fish, game, wild mushrooms, berries or wild plants.
:00:27. > :00:30.And the best thing about Helsinki for me as a chef is that one mile
:00:31. > :00:38.from the centre of Helsinki, you have all this. Paste this. -- taste
:00:39. > :00:44.this. It is grungy and juicy and succulent. A bit like pea shoots.
:00:45. > :00:51.Yes, slightly lemony as well. We have some violets as well. They look
:00:52. > :00:56.beautiful. Yes, but it is the taste and texture together that makes it
:00:57. > :01:03.such an amazing ingredient for me. That is fabulous. It's a bit like
:01:04. > :01:05.the Manila -- vanilla and armoured. It does not take long to get a meal
:01:06. > :01:17.for ten people! are even more adventurous with their
:01:18. > :01:22.food than I thought. In 2011, they invented restaurant
:01:23. > :01:26.day, anyone can set up a pop-up restaurant, anywhere, for a day.
:01:27. > :01:31.That is brilliant. I love it. So we are doing our on pop-up, cook-up
:01:32. > :01:37.with Sammy. Using freshly picked ingredients. The locals are gives us
:01:38. > :01:46.a warm welcome. Welcome to the Hairy Happening today
:01:47. > :01:56.in Finland. Tonight there will be lots of food, bikes and music! Enjoy
:01:57. > :02:03.yourselves! Great, let's make dinner.
:02:04. > :02:10.Finland's food and foraging God, what are we cooking? We are cooking
:02:11. > :02:16.wild fish. For which we have perch. Then peas, and stems, and the wild
:02:17. > :02:23.herb salad. We have the perch fillets with salt, sea salt, pepper,
:02:24. > :02:28.and thymme leaves. A little bit of butter. It goes
:02:29. > :02:34.nutty. What do you think of the Hairy Happening? Yes, it is great
:02:35. > :02:39.much Village lifestyle and close to nature. That is what Helsinki is
:02:40. > :02:42.about. Finland does not deserve the
:02:43. > :02:51.reputation for poor food. You just don't. We have great food. And we
:02:52. > :02:59.have the vinaigrette. With oil, and mustard. Awesome. That is fantastic.
:03:00. > :03:05.Sammy, would you say this is contemporary finish cuisine? Yes. No
:03:06. > :03:08.problems with the presentation. It is the colour, the textures and the
:03:09. > :03:13.flavour. Each plant is adding something. What I have here is the
:03:14. > :03:20.fresh peas and burdenock systems. So this is a peak season now for the
:03:21. > :03:24.burdenock stems. Before the flower comes, the stem is tender. I have
:03:25. > :03:32.peeled it, chopped it and blanched it a main or two with the peas.
:03:33. > :03:38.Similar to white asparagus, artichoke or salsify. Wonderful.
:03:39. > :03:43.So the fish is ready now. Medium. Look at that.
:03:44. > :03:49.It is beautiful. That is fantastic. That's it, pan fried fillets of
:03:50. > :03:58.perch with wild chives, burdenock stems and peace.
:03:59. > :04:06.With a wolf wild herb salad. I have to dive in.
:04:07. > :04:13.-- Burdock. Any good? That is fantastic! You know, Kingy, I think
:04:14. > :04:17.that the Finns are on to something with nature's larder. Foraging is
:04:18. > :04:22.main stream but it is much more than free food. So full of flavour.
:04:23. > :04:27.Perfect. Sophisticated and layered flavours.
:04:28. > :04:36.And the burdock root. This is tomorrow's asparagus! Oh, I'm having
:04:37. > :04:40.There'll be more from the boys on next week's show!
:04:41. > :04:43.Right, it's time to answer a few of your foodie questions.
:04:44. > :04:52.Laura is from cash rough. Are you what Nina could be eating at the end
:04:53. > :05:01.Laura is from cash rough. Are you there, Laura? I am, good morning.
:05:02. > :05:09.How is Scarborough. Always beautiful.
:05:10. > :05:22.What is your question? We have had some meat left over from a dinner we
:05:23. > :05:32.have had. What do you suggest, it is from Christmas. Well, take it, the
:05:33. > :05:38.meat from the bone. Anything yellow will be rancid. Fry it with an egg.
:05:39. > :05:46.Use the bones, clean them well and use them for a stock. You will get
:05:47. > :05:53.the best stock ever. So with the sauteed peas, some of
:05:54. > :05:59.the ham and the fried egg. Heaven.
:06:00. > :06:06.Heaven or hell? Heaven, please. And the tweet? Please, can you tell
:06:07. > :06:14.me what to do with lamb kidneys, other than devilled. I would make a
:06:15. > :06:25.lamb casserole. I would have a barbecue, jacket potatoes wrapped up
:06:26. > :06:30.with garlic and thymme and then the lamb's kidneys, wrapped in olive oil
:06:31. > :06:37.and salt, in tin foil and grill them.
:06:38. > :06:50.Next one? Do you have fancy desserts for Easter? Yes.
:06:51. > :06:55.It is very easy. A piece of bread. A slice of bread, soaked before, boil
:06:56. > :07:01.wine with spice, lemon and oranges, and with the juices soak the bread.
:07:02. > :07:08.Take the juices, the maximum that you can, out. Then fry it. Buttered
:07:09. > :07:13.with flour and egg first. Some sugar and some... So it is Spanish eggy
:07:14. > :07:19.bread? Exactly. You will love it. It sounds good to me.
:07:20. > :07:23.With spices as well. It is very typical in Spain for Easter.
:07:24. > :07:27.There you go. Right, back to the phones, it is
:07:28. > :07:33.Judy from Northumberland. What is the question? I have a
:07:34. > :07:38.couple of large bone-in pork chops. I would like to do something a
:07:39. > :07:42.little different. I wonder if Jose can give me an idea of how to do
:07:43. > :07:49.them with the Spanish flavour. I love that. Marinade them with
:07:50. > :07:56.chilli, garlic, olive oil and lemon juice for about six hours. After
:07:57. > :08:01.that, olive oil mashed potatoes and some grilled peppers. Just grill the
:08:02. > :08:10.chop and some smoked paprika on top and that is it.
:08:11. > :08:15.The peppers are they just red peppers sauteed? Yes.
:08:16. > :08:21.Sounds good for me. What about heaven and hell? Nina has
:08:22. > :08:31.been very entertaining, so I think she deserves food heaven.
:08:32. > :08:38.Next question. I would like chicken livers, I would
:08:39. > :08:45.like to do something but not patty. I think I would probably make a
:08:46. > :08:51.really nice saffron risotto and saute the livers and literally drop
:08:52. > :08:54.them on top with a little bit of meat juice.
:08:55. > :09:06.I was not thinking of that. Fantastic. Would you saute them off
:09:07. > :09:10.with a little bit of sherry? Yes, lemon, garlic, sherry, and saute
:09:11. > :09:17.them and lay them on top. What would you like for Nina, heavy
:09:18. > :09:21.on or hell? Well, I really think that Nina should give alscallops
:09:22. > :09:30.another go but because I like her, heaven. Now, the Omelette Challenge.
:09:31. > :09:37.The usual rules apply, a three-egg omelette as fast as you can. Look at
:09:38. > :09:50.him. Poised and ready like a sprung gazelle. Three, two, one, go! It's
:09:51. > :09:56.the concentration on their faces, you see? Look? Two-starred Michelin
:09:57. > :10:09.chef concentration! Oh, that is quick! You burnt the hairs off your
:10:10. > :10:14.arms there! You singed the hairs, you have. I can smell it.
:10:15. > :10:18.I have an extra layer. Mmm. Well, they are kind of...
:10:19. > :10:31.Right. Jose? Yes. Mmm. Well, they are kind of...
:10:32. > :10:37.Where were you? Here. Mmm. Well, they are kind of...
:10:38. > :10:44.quicker. A lot quicker. A lot, lot quicker. It is only 0.4 of a second
:10:45. > :10:47.quicker. It puts you here. A little further
:10:48. > :10:53.up the board there. Yes! Right, would you
:10:54. > :10:56.up the board there. an omelette? Yes.
:10:57. > :10:59.Thank you very much. You get to take that in your kitchen
:11:00. > :11:04.in Melbourne. Thank you very much.
:11:05. > :11:06.in Melbourne. You did it in 18. 76 seconds. That
:11:07. > :11:15.puts you in the centre of our pan. There you go.
:11:16. > :11:20.It puts you there. Mr Nathan
:11:21. > :11:22.So will Nina get her food heaven, Chinese style crispy
:11:23. > :11:26.Or food hell, scallops in a white wine sauce with duchess potatoes?
:11:27. > :11:29.Our chefs will make their choices whilst we join Tony Singh
:11:30. > :11:35.He's reached the city of Delhi today where he's meeting up
:11:36. > :11:53.This is brilliant! We're in Delhi, baby! The capital of India,
:11:54. > :11:59.population, 22 million. As I enter the outskirts of the city, I can't
:12:00. > :12:04.help but notice health and finances clubs everywhere. A rich diet and
:12:05. > :12:10.changing lifestyles have made India, the type two diabetes capital of the
:12:11. > :12:18.world. Maybe it is a sign. Wish me luck! So after a week of
:12:19. > :12:22.indulging myself, and especially with the Maharajah, with all of that
:12:23. > :12:26.food, the jacket is feeling tight. So I thought a little bit of
:12:27. > :12:45.fitness, a little bit of dance. The nation's waist lines may be
:12:46. > :12:51.growing but so is the fitness industry, now worth ?1 billion a
:12:52. > :12:53.year. As ever in India, the people here seem to keep what they love and
:12:54. > :13:12.embrace what is new. It turns out I'm a natural, or maybe
:13:13. > :13:22.the Bollywood moves are just second nature.
:13:23. > :13:28.That is fantastic. I've lost two stone. I'm off for a burger. What is
:13:29. > :13:37.hot in Delhi now? Momos. What is that.
:13:38. > :13:44.An Indian version of Chinese dumplings.
:13:45. > :13:50.Excellent. I am being taken to the regular momo stand. This is the
:13:51. > :13:55.first time I've had food here. It is not the traditional Punjabi flavours
:13:56. > :13:58.that I grew up with. So it is vegetarian. It is cooked on the
:13:59. > :14:14.tandoor. It has a fantastic ripe dough. The
:14:15. > :14:19.filling is garlic, chilli, onion and a fantastic chutney. Vinegar and
:14:20. > :14:26.chilli. Simple two ingredients, it is hot but does not distract from
:14:27. > :14:32.the flavour. The Punjabis came and changed the food scene completely,
:14:33. > :14:38.now this momo is Tibetan, now we have made our own.
:14:39. > :14:43.These young Delhis have it sorted. Work hard, play hard, after a
:14:44. > :14:52.Bollywood sweat class, they are out on the street. It shows how the face
:14:53. > :14:54.of food is changing from Tibet, Afghanistan, changing the food
:14:55. > :14:59.slightly again. It is always evolving. That is wonderful about
:15:00. > :15:02.the food in India. The traditions stay the same but they have the
:15:03. > :15:26.tweaks from whateverever comes in. It is my last day and I'm finally in
:15:27. > :15:31.the heart of the capital. Today, I will be reunited with the side of my
:15:32. > :15:37.family who stayed in Delhi. After travelling 300 miles from Amritsar
:15:38. > :15:41.as refugees back in 1947, from what I know, temporary camps were set up
:15:42. > :15:46.all over the city to shelter the millions of displaced people and my
:15:47. > :15:54.grandparents ended up here, at the red Fort. This was one of the
:15:55. > :15:57.refugee camps -- largest refugee camps after partition with 13
:15:58. > :16:02.million people moved every arbitrary line drawn on a map. My great
:16:03. > :16:06.grandparents did that journey. I can't even imagine what hardships
:16:07. > :16:09.they went through. We came down in luxury and fun, stopping and eating
:16:10. > :16:13.food and they did not even know where their next meal was coming
:16:14. > :16:16.from or whether they would make it. Imagine this full of people and
:16:17. > :16:21.tents. But you on the road for weeks to get there. And then you are
:16:22. > :16:30.thrown into this and that is for millions of people and we were just
:16:31. > :16:34.one family. And that disbursed Sikhs drab world. A million people died in
:16:35. > :16:39.that time, I can't even get my head around that. There's only 5 million
:16:40. > :16:45.people in the whole of Scotland. It is something to find out now, so I
:16:46. > :16:49.can tell my kids. I need to speak to someone who actually lived through
:16:50. > :16:55.partition. I'm going to see my great uncle at the family home, that sits
:16:56. > :17:01.on the same plot my great grandparents were given, 60 years
:17:02. > :17:09.ago. There you go. That is the house. My great grandad's name, my
:17:10. > :17:12.grandad's name, my grammar's name. It is so hard to imagine that when
:17:13. > :17:21.they came here, this was nothing, all farmland. This was the block
:17:22. > :17:26.going backwards, 15 by six, that was it, that is what they were given. --
:17:27. > :17:30.was the plot. It shows the heart of the Punjabi spirit, look at what
:17:31. > :17:31.they built, look at the house. They stayed and prospered and travelled
:17:32. > :17:39.the world. I'm glad to be home. My parents have flown over from
:17:40. > :17:58.Scotland for their regular visit. It feels good to see my mum. And my
:17:59. > :18:05.dad. They have arranged for me to spend time with my 89 you rolled
:18:06. > :18:12.great uncle. -- 89-year-old. I have only met him once. Tell me about
:18:13. > :18:16.what it feels because we are in Scotland and there is other people
:18:17. > :18:20.in parts of the world. He says it is great, God's well, amazing. He says
:18:21. > :18:46.it does not matter because we are of one blood.
:18:47. > :18:51.I am realising my family bond, like my Indian traditions, are strong,
:18:52. > :18:58.and that good food brings people together. My mum has cooked up a
:18:59. > :19:00.feast and this journey has shown me that her Punjabi cooking is the real
:19:01. > :19:12.deal. I came to find out if I can fit in,
:19:13. > :19:18.and I can. I can have one foot in Punjab and one in Scotland. And I am
:19:19. > :19:19.proud to have two strong, independent heritages that I can
:19:20. > :19:28.call my own. Right, it's time to find out
:19:29. > :19:30.whether Nina is facing Food Heaven So Nina, your Food Heaven
:19:31. > :19:35.would be duck, which I'm going to cook in a Chinese style
:19:36. > :19:38.in hot fat so it's nice and crispy, then serve it with aubergine
:19:39. > :19:41.covered in a miso caramel, edamame beans and finally
:19:42. > :19:47.some curly kale. Or you could be having Food Hell,
:19:48. > :19:50.scallops which I'll cook then put back in their shells,
:19:51. > :19:59.cover in a creamy sauce They literary
:20:00. > :20:00.don't want to put them in my mouth! -- look very beautiful.
:20:01. > :20:02.It's sprinkled in breadcrumbs and parmesan cheese
:20:03. > :20:04.and topped with creamy mashed potato then grilled.
:20:05. > :20:12.I don't know. I'm not sure. I'm not sure whether they want to punish me
:20:13. > :20:15.or if it is what they want to weep themselves. Have obviously been
:20:16. > :20:22.kind, so it is a whitewash, 5-0 for the duck. We will get rid of this.
:20:23. > :20:29.Take those back to the restaurant! You know how good they are.
:20:30. > :20:33.I'm going to get Ashley to extend what we're doing with the duck
:20:34. > :20:36.breast but we are slicing the skin and it will be pan-fried, skin side
:20:37. > :20:40.down to get it nice and crispy but there is a way we can crisp it up at
:20:41. > :20:44.the end. And then I'm going to get Housego sort out the aubergines
:20:45. > :20:49.here. We're going to deep fry these. No need use salt or do anything to
:20:50. > :20:54.get rid of the bitterness because you basically cook them
:20:55. > :20:59.straightaway. Do people still do that? I suppose you can do. Are used
:21:00. > :21:04.to do it religiously and now I don't care. You don't need to because they
:21:05. > :21:08.are hybrids now. Then we have this kale which is lovely. Social media
:21:09. > :21:13.is going crazy and people want to know when they can see you. They can
:21:14. > :21:18.come to the Edinburgh Festival. That is fun because there's a million
:21:19. > :21:21.brilliant shows anyway. It goes on for a month doesn't it? Yes
:21:22. > :21:28.brilliant shows anyway. It goes on everyone goes mad. Does everyone
:21:29. > :21:30.still go? It's huge! But comedians? Reds we all go there for highs and
:21:31. > :21:33.lows and nervous Reds we all go there for highs and
:21:34. > :21:39.artistic inspiration. Then I'm on tour all over the country. I create
:21:40. > :21:42.a new show every night so it is all with three different and you can
:21:43. > :21:44.come more than once, because it depends on who I talk to, or who the
:21:45. > :21:51.monkey talks to. depends on who I talk to, or who the
:21:52. > :21:54.for you? We mentioned it at the top of the show. You must find it
:21:55. > :21:58.incredibly difficult because a lot of people go on tour and you see
:21:59. > :22:01.comedians with a rough idea of what they are going to do before they get
:22:02. > :22:06.out there. But for you, that is an hour and a half with nothing
:22:07. > :22:10.planned. But it is glorious because people bring so much and I end up
:22:11. > :22:12.with ten people on stage, whole families, everyone wearing masks,
:22:13. > :22:17.controlling their own and I'm throwing my voice to them when they
:22:18. > :22:22.are doing their bit. And then it is a complete scramble at the end.
:22:23. > :22:25.Everyone becomes like cartoon characters. But how do you do it?
:22:26. > :22:28.How did you train? characters. But how do you do it?
:22:29. > :22:32.those things you can do or you can't. It is to do with whoever you
:22:33. > :22:39.are working with. I used to play against type so if someone
:22:40. > :22:41.are working with. I used to play were but now it's more fun to try to
:22:42. > :22:45.work out who they are and go along with it. -- how outlandish they
:22:46. > :22:49.were. It is always a surprising show for me and I enjoyed doing it.
:22:50. > :22:52.were. It is always a surprising show Because I'm so boring! Imagine if I
:22:53. > :22:53.did the show without all that! It is very liberating for me to inhabit
:22:54. > :23:00.all of these other very liberating for me to inhabit
:23:01. > :23:08.characters. Can you get away with a lot more? You can get away with
:23:09. > :23:12.anything! You can say anything, having 16 Uros Celcer saying she's
:23:13. > :23:19.pregnant and the family all kind of go along this weird scenario. -- a
:23:20. > :23:26.16-year-old girl. I'm going to get out of the way. No, this is the duck
:23:27. > :23:32.breast. It is the in no time. That is on the skin side. Is that because
:23:33. > :23:36.it is organically not? And two trained chefs doing it as well. The
:23:37. > :23:39.glaze is lots of sugar and then you put water on it and this is the miso
:23:40. > :23:47.caramel and then we put the white miso paste, which is this... Do we
:23:48. > :23:52.have the spoon, there? A tablespoon? I thought you said tablespoon! It is
:23:53. > :23:57.the accent. Then we have some clear honey, this is a simple marinade. If
:23:58. > :24:00.you want, you can boil it and leave it and it is great for fish but
:24:01. > :24:05.alternatively you can turn it into caramel miso. As you cook it, it
:24:06. > :24:09.turns to caramel because of the sugar in there, you cook it for ten
:24:10. > :24:12.or 15 minutes and you have to keep your eyes on it because it can burn
:24:13. > :24:19.but as you cook it, it can turn into this. Really? You get this amazing
:24:20. > :24:22.soy sauce. I will show you the difference between the two. I will
:24:23. > :24:33.grab the kale. The aubergine is being deep-fried. This is what I
:24:34. > :24:38.learned from Ken Hom. Really hot fat, just frying the skin. It crisps
:24:39. > :24:43.it up nicely, a different way of doing it. You have been walking
:24:44. > :24:48.around all over the place this morning with this bag. What is in
:24:49. > :24:51.it? That is the monkey. Can anyone stand to have a monkey while they
:24:52. > :24:59.are eating. We have got a few minutes left. Is this the original
:25:00. > :25:07.monkey? The first property ladder? Yes, and I have been with him so
:25:08. > :25:17.long. This is exciting. But I won't be able to eat. " Hang on, Housego
:25:18. > :25:25.we're not that into it". "Housego You need to ask first". "What's
:25:26. > :25:31.That? Don't do that to me Ashley, I don't want to go in there". You
:25:32. > :25:37.might actually fit in there. It looks quite sinister. Do people eat
:25:38. > :25:41.monkey these days? Is the thing about the monkey in the middle of
:25:42. > :25:47.the table true?" I have heard that, that they decapitate a monkey.
:25:48. > :25:57."Jesus, I hope that's not true". Just take this. Just you! That's
:25:58. > :26:08.really nice. That taste like jam. " How do you know?" Taste that one.
:26:09. > :26:12.That is really nice. Same thing. That one is more intense, really
:26:13. > :26:18.sweet. But fantastic with the aubergine so we're going to grab
:26:19. > :26:24.them. Drain the kale if you can. He could do it. "I'm Essentially an
:26:25. > :26:29.oven glove. I will take anything out of the oven that you want. Here we
:26:30. > :26:36.go. We will just warm up the beans and then we're going to plate this
:26:37. > :26:45.up. You're going back? "I Know when I'm not wanted". He wants an answer
:26:46. > :26:52.and so do I. Is it true? It's not true. It would have been years ago.
:26:53. > :27:02.But I think he is safe. By. "Take Your hand-out".
:27:03. > :27:10.Have we got the duck? You can do it in a Michelin style swipe or
:27:11. > :27:19.whatever you want to do. Over the top! There we go. Get that over the
:27:20. > :27:30.top. That looks lovely. And then we grab some toasted white and dark
:27:31. > :27:35.sesame seeds. A bit of coriander. I was lucky, I discovered a new heaven
:27:36. > :27:43.in your earlier dish. It was amazing, wasn't it? So let's grab
:27:44. > :27:51.some knives and forks. You get to dive in. It is sweet and sticky. And
:27:52. > :27:57.so fast! How fast was that? We had one conversation and you did all
:27:58. > :28:04.this. And a bit of monkeying around. We have an extra special pinot noir,
:28:05. > :28:13.2013, priced at just under ?8 from Asda. The crispy skin goes with it.
:28:14. > :28:20.I learned that from Ken Hom, as I said and I think with the sauce
:28:21. > :28:23.Micro, it is really intense. And the aubergine are delicious. It is
:28:24. > :28:29.deep-fried with salt on the top and the sauce reworks. Just to recap,
:28:30. > :28:34.when his Edinburgh? De Paul of August. And you are touring from
:28:35. > :28:38.September? Around the UK. I'm sure you got lots of fans today as well.
:28:39. > :28:40.Thank you for joining us. Thank you for having me.
:28:41. > :28:42.Well that's all from us today on Saturday Kitchen Live.
:28:43. > :28:44.Thanks to Ashley Palmer-Watts, Jose Pizarro and Nina Conti.
:28:45. > :28:46.Cheers to Susy Atkins for the wine choices!
:28:47. > :28:49.All the recipes from the show are on our website.
:28:50. > :28:50.Simply go to: bbc.co.uk/Saturdaykitchen.
:28:51. > :28:52.There's more of our Best Bites tomorrow morning over
:28:53. > :28:54.on BBC 2 at 9.45am.
:28:55. > :28:59.In the meantime have a great day and enjoy the rest of the weekend!