19/03/2016 Saturday Kitchen

Stand by for a mouth-watering menu of magnificent food

Stand by for a mouth-watering menu of magnificent food.

I'm joined by two top chefs of course.

First the Spaniard behind a whole host of best-selling books

restaurant, Dinner. of Heston Blumenthal's two Michelin

Making a long overdue return to Saturday Kitchen,

So Jose, what are you making for us today?

Something from the Basque region? Yes, we are doing Merluza en salsa

verde. Translate that? What was that? I

thought your Spanish was getting better! It is a hake with a light

sauce with an asparagus base and clams, from the Basque country. I'm

doing brill with ginger and chilli. It is an ancient tribal broth.

Apparently cooked from 723. 723 BC? Yes.

Where is this from From Thailand, from recent travels.

So two great recipes to look forward to and there's more fantastic food

Today, we have dishes from Rick Stein, Tony Singh,

the Hairy Bikers and Brian Turner with Janet Street Porter.

With a man who has been around since 723!

as she could actually make me say anything she wanted to herself.

Welcome to Saturday Kitchen, Nina Conti.

Welcome to Saturday Great to have you on the show.

I'm a big fan. You are in the middle of a tour at the

I'm a big fan. You are in the middle all over the world.

I'm a big fan. You are in the middle crazy for you? Yes, crazy. I've been

on stage many hours crazy for you? Yes, crazy. I've been

already. But it has been fun. I love it.

Comedy is fun, you have hit a niche, though?

doing it. It take as lot of work? Yes, and a

lot of trust. I use the people It take as lot of work? Yes, and a

the audience, I put on masks on them, and I take their lead.

What is that like? You speak to comedians, lots is scripted.

What is that like? You speak to it like walking on to a stage not

knowing where it will go? It is thrilling. They surprise me. I fall

in love with everybody that I put a mask on, we go on an adventure

together. I don't know where it will go. But maybe I'm lazy, the idea of

sitting down to writing jokes, makes me depressed, so this avoids me

Now, of course, at the end of TODAY'S programme I'll cook

either food heaven or food hell for Nina.

It's up to the guests in the studio and a few of our viewers to decide

I really like meat that has crispy skin, that is like duck.

And the dreaded food hell? It would be a scallop. I remember, I think I

have only had one in my life, the consistency was so wrong, it just

felt like it was not meant to be eaten.

For food heaven I've going to serve the duck with another of Nina's

I'll pan roast a duck breast then baste in hot fat until the skin

It's served with cubes of miso glazed aubergine and finished

with edamame beans, sesame seeds and some blanched curly kale.

Or Nina could be having food hell, scallops and I'm looking to a French

classic for this and serving them with Duchess potatoes.

The scallops are seared, put back in their shells with diced

vegetables then covered in a creamy herb sauce.

They're topped with mashed potato, parmesan cheese and breadcrumbs

and served with a simple baby gem salad on the side.

But you'll have to wait until the end of the show to find

If YOU'D like the chance to ask either of our chefs a question today

And if I do get to speak to you I'll be asking if you want Nina to face

You can also send us your questions through social media

Right, cooking first this morning is,

In eight minutes you will get Spanish food.

Eight minutes?! Yes. Now, tell us the name of the dish?

It is Merluza en salsa verde. But it is hake with peas and clams.

We are going to make the lovely sauce with flour and the local wine,

some stock and we are finishing with peas. And at the start of the

season, there is white asparagus and clams.

OK. So, garlic on the go first? That is

the way. Now this particular region it is the

Basque region. You have a book out about the Basque region? Yes, the

book is called Basque. Of course! You thought long and hard about that

title! Not really. The book is the same. It is about

the Basque Nationalist Party country. It is about lovely recipes.

Some from the local area, some from the interpretation of my recipes

with the ingredients from there. It is an amazing part of the world

that. It is northern Spain. There is also a lot of French inflewence? A

lot. A lot. It is an impressive place. You get

there the best seafood you can imagine, the best cheeses. I met an

amazing guy, producer. He is a guy with 25 years making the best goat's

cheese ever. Goat's cheese? Yes.

It is all about that. The book is about simplicity, great ingredients

and that's everything and cooked simply.

Now, that is that. You have to fry well the flour.

It is making a little roux? Exactly. This is the wine. What is special

about this one? This is the local wine.

It is lovely and crisps. It will go perfectly with this ditch.

So -- it will go perfectly with this dish.

So this is fish stock? Yes, this is fish stock.

You want me to prepare these? Yes, two or three and put them in boiling

water. This is the white asparagus.

It is in season. It is a fantastic ingredient.

It is straight in the pan with the fish.

You can always buy fresh asparagus? I love it but I grew up with the

tinned. You grew up with the tinned? I love

it! I know. Come on, have some Jamon. But keep this quiet. Somebody

told me you are working on something new? We are working on something, in

a pub. Can you talk about it? Maybe. Explain where this ham is coming

from? It is from and Lukea. It is cured for four years. Happy! Yummy.

You cannot carve it on a machine? No.

Now, did you salt the hake? I put some in there.

Now, this is interesting. This is from the hake. In the Basque

country they normally fry it or do it in pil-pil. They fry it with

garlic, chilli, and fry this very lightly. A lot of people call it

fish tongue but it is not? I buy the fish tongue but this is helping with

the emulsion. Did he say fish tongue.

No, it is not the fish tongue. It is this part, the throat.

But, it is not quite that, either, it is just between there and the

chin. Nice. This recipe is going to be in the restaurant.

The restaurants you have, they are going from strength toe strength.

You cannot get a table. Yes, you can! They are so busy but

it is fantastic. Yes, the restaurant in Liverpool

Street is doing great. I am pleased. Still the same emphasis with the

tapas. Yes.

It is great, when one runs out, you can make up another? It is all about

the simplicity. About buying the best ingredients. The best peas, the

best asparagus. But that is the essence of Spanish

cooking anyway, simple ingredients? Yes it is the only way. Why

complicate it. It the the? It is the same thing.

Remember if you'd like to put a question to either of our chefs

today then call us now on: 033 0123 1410.

I'm thinking, you were brought up on these as a kid.

I had a zoom, do you know what it is? No.

You didn't understand me there? No. . But I think your Spanish is

getting better, you can say jamon now.

Yes. You are doing the last programme

with me now. You are doing the last programme

Well, there is one more next week. Right, this is it.

We are nearly ready now. You want them straight in there?

Lovely. Some more parsley.

Come on, what else do we do? Come on.

Come on, what else do we do? Come We just wait and eat ham.

I know. But why not? Life is too complicated. People get crazy

recipes. Do simple

recipes. Yes, these crazy people with recipes

recipes. from 723 BC and all of that sort of

stuff! Now, tell us about the Supper Club in Spain? This is fantastic? It

is Sofia's Gastronica. It is for those people who cook for themselves

in a secret member club. So, it is like a cooking school?

They are there for cooking and having a good time. It is like a

social club but under ground. The women were not allowed to go

there! Right, almost ready. a spoon.

Too big. OK. We are ready.

Can I taste a bit more of this jamon? It is all for you.

I love this one. Can you imagine to be cooking with those guys in

Gastronomicas. No but I remember Bernie Inns.

Gastronomicas. You are being naughty today. I don't

remember You are being naughty today. I don't

You will have to Google a lot of things! So, that is the hake, the

asparagus, the peas, the broth and things! So, that is the hake, the

the tongue or whatever you want to call it. Recipes from the Basque

seafood book. That is out this week. A bit more of that.

Lovely. Then bread on the side? Yes, on the

chopping board. It will look nice. Happy with that? Give us the name of

this. It is Merluza en salsa verde. It is hake with peas and clams.

Simple but brilliant. Thank you.

Do you want to take that one? Yes, please.

I will take this and more of the jamon.

Right, you get to dive into this one. Your first dish. Amazing.

Shall I just eat it now on telly and say yum! What a simple sauce.

It is so simple. But a very well little amount of

flour on that? Yes. . That is delicious.

Right, let's get some wine to go with this.

We sent our wine expert, Susy Atkins to Somerset this week.

So what did she choose to go with Jose's handsome hake?

I've come to the historic town of Taunton to choose the wine for

today's dishes so let's head into town and take a look around.

Jose Canas the first time I saw your wonderful

Jose Canas the first time I saw your pick a white from your home country.

The deco is a commonly seen great and an example like this would be a

fresh in Ghana but I've gone for something more unusual, the Xarello

Penedes 2014. Xarello is usually seen in the bed for that classic

sparkling Spanish wine, Carver, but here is an example of it being used

to make a still white wine. -- cava. There a green, herbaceous tint to

the wine and I love it with the parsley and the white asparagus.

Make no mistake, this is very dry and that crisp, racy acidity is

perfect for my fish. Then on the finish, there is a hint of aniseed

and phenol, creeping in a bit like a light vermouth. I love that with the

wonderful is that killers of the clams. Jose, there has never been a

more exciting time to explore the world of new Spanish white wines, so

here is my latest discovery to match with your wonderful dish. Cheers.

This is amazing. And it goes extremely well. Lots of flavours in

there but what do you reckon? The wine is very nice as well!

Delicious. Great combination. Very good, gelatinous and all about the

ingredients, very nice. I'm very happy! Not particularly articulately

about food, don't have all of these words for it. Have some more of

this. What are you making? Steamed brill and a broth I learned in

Thailand with artichokes, C beat and Chile.

Remember if you'd like to put a question to either of our chefs

today then call us now on: 033 0123 1410.

Or you can tweet questions to us using the #saturdaykitchen.

Right, let's catch up with Rick Stein as he makes his way

He's in Croatia today and he's starting off with a look

In the scheme of things, I have not had much Croatian wine in my time.

But from what I have tasted, I like it. It is well made, pricey,

virtually unpronounceable, strong, like so many wines these days, but

lovely. The most famous of the Reds is dingatch, and the vines that make

the grapes I find fascinating. They are like Paul, tortured creatures,

like something from Dante's Inferno, fighting for a toehold in the stony

soil, to stop them slipping off and into the sea.

I've got no head for heights so just standing here is bad enough but the

thought of having to go down that incredibly steep slope to ten these

vines is terrible. I don't know how they do it. But the fact is, it

produces this absolutely fabulous white, dingatch, and they say it is

because of the stunted nature of the vines, they get a very low yield

from each of them and presumably the roots have to work so hard, not only

to get into the soil but to stay there. I imagine the wind that blows

up the slope is huge. We, I mean, me and the crew stopped for lunch on

our travels virtually every day. We just turned up unannounced on the

off chance that there will be room for us. Sometimes, very rarely, the

food is utterly brilliant. Like this. We're not supposed to be

coming but we stopped for lunch on the way to the location and you have

got black lips now and you look strangely alluring. Tell me honestly

what you think of this. It is quite simply the best black risotto I have

ever eaten. It is so black. It is sensational. I think what I am

starting to think about Croatia and the seafood cooking in Croatia is

that it is always done simply and absolutely at the moment. This one

was made seconds ago. Your lips are very black! All right, all right! At

least you won't see how much wine on drinking. At 16.2% you realise? I

know! Are we working this afternoon? Yes. You know back at home they

would not call this wine, it would be fortified, it is so strong. Cut

there! No more driving for me. 16.2%! You have got to be joking!

What is happening to wine? Could I possibly match how good that couple

fish risotto was? Well, I'm going to give it a try in my lovely kitchen.

This is cuttlefish risotto and it is very black. I'm surprised that

cuttlefish is not more popular because it has got the most

wonderful flavour. I guess it is because of the ink. If you buy whole

cuttlefish, it is very difficult to avoid puncturing the ink sac and

then you get it over everything and you can't get it out of your hair or

off your hands or wherever it ends up. But fortunately, this one, they

have taken the ink sac out before delivering it to me. I'm very happy

about that. I does love the smell of caramelised

sugars in cuttlefish, as it cooks over a high heat. It is just

delicious. Now, some salt, just enough to make the salt police's

eyebrows rise, and then chopped sure lots, about two, a couple of cloves

of garlic and then risotto rice, in this case, arborio, probably the

most popular. Now, stirred that around, making sure that each grain

is coated and then pepper, as much as you like, and white wine. I'm

using Pineau De Re Joe, crisp and unknown. And now, stock, a good fish

stock, which I made earlier this morning. -- I am using pinot grigio.

The secret with risotto is keep on adding the stock and letting it

cooked down and then adding more and all the time, you need to be staring

because what you are doing is making the outside of the rise break up

into the stock and it gives you a lovely creaminess. I think that is

probably about five minutes more cooking time. Now the bit I really

enjoy. The cuttlefish ink! I should not bother to try to get coddle Bush

ink out of the cuttlefish because it would be all over the place. --

cuttlefish ink. Now, a very important... See what I mean? Are

very important observation I have made about black ink risotto. Is

that wherever it says two sachets, make it for. -- macro four. If it is

just two it will be grey risotto. There's not a lot of flavour in the

ink and it's not going There's not a lot of flavour in the

Parrington if you double the amount. So, four in. I knew that was going

to happen! Look at this. I know tackle oysters, spider crabs,

winkles second! But they go pale at the

sight of second! But they go pale at the

the colour. Get over second! But they go pale at the

colour. I'm just second! But they go pale at the

looked like a lagoon in Venice, second! But they go pale at the

a lovely sheen. Now I'm going to do a highly controversial thing. But I

love Parmesan, a highly controversial thing. But I

risotto but just in this one. I'm sure the Italians will say, "Never,

never!" But this was Croatia sure the Italians will say, "Never,

sure it had Parmesan in it. That is looking absolutely lovely, blacker

than black. So now, just finish off with a bit of parsley.

than black. So now, just finish off won't see but it is there.

You can get hold of it fairly easily these days too.

the other great way you can use it is in your own pasta.

I thought I'd show you how to make it and then show you a great sauce

This is really simple but firstly, it is all about the pastor. We have

got 00 flour which goes into the machine. Two whole eggs and then I'm

going to use 38 yolks. You can very be pasta recipe. -- three egg yolks.

But it is all about this ingredient. This is cuttlefish ink. You can use

the squid ink as well, same kind of thing. It is quite big. It is so

crazy. Don't put your finger in. Will explain? Yes but it's used for

all manner of things. We talked about bread, you can make it with it

and it is a fantastic ingredient to work with. But you can see, it is

quite big. I know, when it comes out of a squid in the water... It is

dilutive then. But you put this on and it makes this dark. You will see

as it starts to thicken up. Are there any other foods that colour or

is quitting the only one? I would not have thought, not really like

that. He's trying to think through his repertoire now but not really

like that. Caviar, I suppose. Yes. That is like gravel. You work with

it, moulding it and needing it and then you go through a pasta machine

with it. And then you get sheets of it. All we will do is transform this

into, like, little linguine, I suppose, by putting it through here.

It looks like a squid. This is squid ink pasta. Then we will serve it

with the Grabban are ripping us. So first, congratulations on your tour.

It's amazing and it's been in the West End as it's gone crazy for you,

globally. Globally? I don't know. We had a couple of clips that went

viral on Facebook and got 11 million views but I don't know who is

watching. Someone, somewhere. One of them was me yesterday. It's amazing

what you do. The stuff that you do, it can be stereotyped a lot of the

time, the old bloke with... Ventriloquism, yeah. Old bloke with

a wooden puppet but you take it to a different level. I'm not the first

EU is the masks. They have been around for quite awhile but I guess

I'm the first really improvise with them. I did a lot of studying of

clowning and improvisation and staff so that is what I'm doing. And the

renter oligomers, now, I wonder if I forget to do it when I'm on stage, I

get so carried away with what else is going on that I think "Did I

remember not to move my lips?" -- the renter liquids. It is something

that you always loved but I suppose, acting, because your dad is Tom

Conti, and I suppose adding what the thing you would be pushed into

naturally but did you rebel against it because he studied philosophy as

well? I was trying to think of something original to do and I

thought it might help and philosophy has a great sense of humour because

it makes everything so objective. You just end up laughing at reality

the whole time. I enjoyed that. But acting seemed like a bit of an

unoriginal choice with my dad being an actor. I was grateful when I met

Ken Campbell and he said, "Do this". Tell us about this guy because even

interesting character and an interesting man with lots of unusual

aspects. He was subversive and not dangerous at all. He was very

talented but he never really appeared in mainstream theatre. One

of the plays he turned up at, a 24-hour play... Yes, I did it with

him. You could just turn up? Yes, you could just rock up and said,

"Give me apart", a very strange way of doing theatre but he gave me a

teach yourself ventriloquism kit and I was horrified. He was mysterious

but I thought I loathed it but I had not seen it and I don't loathe it

and I've looked at it since and I think is great. Isn't there a big

thing in America that he said you should go to America and see? Like

Comic Com but for... Yes, it is a printer on's content -- convention

in Kentucky but it's also the home of a mausoleum where the puppets

dead ventral quiz go to rest. -- -- T20. You go to these puppets that

have lost their voices, they were once alive and now they are sad and

staring. He wanted me to take his puppets there. It is a uniquely

bereaved thing. The world's most famous puppet is the monkey. -- your

most famous. But one of the things you are known for on your tour which

has been huge for you is the fact you are in prompt you, you basically

just make it up with the masks. -- in prompting. Normally you pull

someone out of the audience but we have got Jose.

So, come on out, Jose. For once, I am going to speak proper

English? I don't know yet. We will have to put this on and when I see

the mouth on you... And while you are doing that... We have the

butter, in with the capers, the chilli, the garlic. I cannot believe

I am doing this. Let me look at you. How do you want

to talk now? I'm still doing your accent. Are you from? I I don't

know, maybe Italy. What is going on? I am going to help

on the dish. Can I do something? What are you doing? What is your

name? Jose. I'm a chef. Yeah, I like to cook.

We can see you on there sn. Do you need me to do something with my

hands? You can. Can I have a drink? No, I don't think so. So, are you

excited about the squid ink? I love it! I love squid. I am a squid.

Yes, I want to be a squid and I want to float in the ocean and squirt my

ink at the other fishes. Yes? Yeah. I love it James. I love you. I'm

going to miss you when you go. Please, make him speak English. No,

I am fed up with this racist stuff. You don't like that? I put up with

it every show! Enough you, enough. The funny Spanish guy is tired now.

I am done with this. I can't wait for him to leave! Where is the new

guy? I want the new guy? When is the new guy coming? I can't not wait for

this guy to go! There you go. Well, well done.

That is brilliant. APPLAUSE.

This is the hardest part of the show for me as well. Where were you for

the last ten years. My English today was better. Well, I

don't know, your Italian, maybe. So, we have the pasta and right at

the last-minute, the crab. So white crab meat as well. Lime, fresh lime.

Chopped parsley, garlic. Chilli, capers.

It is exciting looking. There you have it. There is your

dish. Dive into that. I will pass this to the guys, you deserve it

after that. You have to recap, the pasta in the

pan, a little pasta water. Brown off the butter. Lemon at the last-minute

and the pasta water, chillies, garlic, chopped parsley, really,

really simple, just fresh pasta and then the crab.

I think it is crazy with the squid. Am I obsessing? Mmm! Happy with

that? Yes, delicious. There you are.

So what will I be making for Nina at the end of the show?

I'll pan roast a duck breast then baste in hot fat until the skin

It's served with cubes of miso glazed aubergine and finished

with edamame beans, sesame seeds and some blanched curly kale.

The scallops are seared, put back in their shells with diced

vegetables then covered in a creamy herb sauce.

They're topped with mashed potato, parmesan cheese and breadcrumbs

and served with a simple baby gem salad.

Happy with that? That's amazing. in the studio and a few of our

Happy with that? That's amazing. Where can people see you? I'm going

to Edinburgh and then a big tour from there.

Right, it's time for our weekly taste of Britain from Brian Turner

They're in Essex, and Brian is off planning a feast of sausages

for later which gives Janet time to explore the region's most famous

The salt trade has been synonymous with Essex for over 2,000 years.

The Doomsday Book lists no fewer than 45 salt pans around the Maldon

area. Today, the world-famous, Paddle Old Bailey Salt Company is

the only surviving salt factory in the area. Established in the 188

#0s, Steve's family have made salt for more than four generations and

still operate from their original factory.

So this is your empire, here? This is the River Black Water. This is

where it famous salt.

What makes Essex produce such brilliant salt? It is a geographical

location that is important. Essex has a low rainfall than cared to the

rest of the country. We have a beautiful day today, nice sunshine

and winds. So it helps with the drying process and the soldity of

the Black River Water. These salt marshes were used by the

Romans? That's right. 2,000 years ago the Romans started to make salt.

Cutting into the clay pits, ago the Romans started to make salt.

water flowed in. A natural process of evaporation, wind, sunshine would

help to create a brine in the salt pits.

The final process of the eabration occurred in clay pots over open

fires. So the salters, effectively on the sea wall, would boil up the

brine in the clay pots, creating a salt crystal and then smashing the

pots to get the salt out. The cap began to supply salt to

Harrods in the 19 hundreds, then by the 501950s it was exported

worldwide. What is so great about paddlon salt, what sets it apart

from the sorred fare salt in the supermarket? Well, the look for a

start. It is the pyramid shape. The flake of the crystals that you see.

The soft texture when crumbling it between the fingers and the clean

fresh taste that does not have bitterness you associate with common

salt. I think we should go up to Maldon to look at the salt factory,

to see how we produce the Maldon salt.

Brilliant. Never mind the roamans, this is how

we do it today. Where is the water from? The water

is from the River Black Water. It is filtered and pumped into the pan

here. Then bring to the boil. We take off the leave, the

impurities... Like what I make damson jam. So you skim it off.

Then reduce the temperature down and then we see the salt crystals

starting to come up on the surface. When that grows, they break with the

surface tension, and go to the bottom. So it is like snowing salt

flakes. That process takes 24 hours. The next day we are ready to rake in

the salt. Which is happening before you.

We are putting it into the draining bins. It is left to drain for

another 24 hours. So here you see the finished

product. We have taken the salt from the Daning bin. It has gone into the

drying machine. Excess moisture is erapated away. We are left with the

dry product ready to be packed. So you can see it is still warm.

Warm. Yes, it is warm and the crystals so big. Look at that.

I know. Taste one. It's a beautiful sweet taste.

Absolutely. It does taste good. I think I'm on to something! This

area is renowned for some of the best pork in the country. So I come

to Wick Manor Farm, who recent won an aye ward for Britain's best

sausage. There is a good healthy smell here.

Yep, that is a pig farm. So this is where the mums have given birth.

So it is like a maternity hospital? That's correct.

This is state-of-the-art? It is cutting-edge in the way that the

pigs in farms and the pig let's are born. So we can make sure that

everyone is taken care for, that the pigs are up and breathing and the

pig let's alive and warm, so that they have in the optimum position to

give birth. The areas here have a creep with a

light so the pig let's can keep warm and the mum can lie down.

There are 11 pig let's, is that normal? 11 or 12. Once they are four

weeks old we wean them for a month. By then, the mum is looking to get

away from them. So we move the pig let's away so that they are in a pen

in their own. Then it is important for them to have a milk and a cereal

diet. So this section is like chocolate gateux. It is strong, rich

food. It is going to promote their growth.

Then they come here. This is getting tonne for ten week's old. They are

on the cereal diet. You can see it well when they are young, it puts on

good muscle content. They get to 100 kilos with a lot of muscle and not a

lot of fat. That is when we get hold of them. So

the proof in the pudding is in the eating, so we better try it.

We ebetter try it, yeah. Come on in, Brian, we better try some of the

sausages. Baked in the oven, straight from the Aga. There you go,

these are the award-winning sausages.

Are they the same? We have different ones. We have pork sausage. Natural

skins. No added fat. When you cut them open, you notice

no fat dribbles out of that They are firm and good texture. Bags

of meat in there. There is an old English one. That is

more seasoning. Thyme, nutmeg, and seasoning, pepper to give it a

Hershey flavour. That more seasoning S. That for

Mijas bags of flavour. That is nice. As a chef we judge quality by

looking at the plates that come back. That is nearly finished is

that sausage, so you can tell that I like that!

Still to come this morning on Saturday Kitchen Live.

Tony Singh is making an emotional pilgrimage to Delhi in India.

After a quick dance class he heads to a family reunion for a catch up

and to enjoy some tasty home cooked food!

Super Spaniard Jose takes on the Michelin starred marvel,

Ashley in today's Saturday Kitchen omelette challenge.

So there's no HUEVOS Jose will be able to take it easy,

and he will need all his culinary EGGs-pertise if he is going

to TA-PASS Theo Randall and claim that centre spot

You can see the action, live, a little later on.

crispy Chinese style duck with aubergine and kale

Or food hell, scallops in white wine with duchess potatoes.

You can see what she ends up with at the end of the show.

Now let's keep cooking and up next is Ashley Palmer-Watts.

We are making a simple broth with artichokes, vegetable base, sea

beets, wild garlic and sea kale, a little bit of ginger.

You said simple but this recipe dates back from a long time ago? I

cooked with this guy who was 67 years old... He said that it had

been cooked by his tribe ever since the tribe had been formed. And doing

research on the tribe they originated in Mongolia in 723 BC. So

this is the broth side of it? Yes. So I want you to chop the parsley

finally. Then we are making a lime and a parsley mixture with olive oil

and salt. That goes on top of the brill. Then we steam it.

I have vegetable stock here. Then I'm putting in some jurors recommend

artichokes. These jurors recommend artichokes,

these are what they look like, similar to ginger but a different

colour. When you peel it, you must look after it.

Yes, so put it in some acidic water. A tiny amount of beginner in the

broth, and then a little more ginger.

So you were there with a group of chefs? Three of us went over on the

way back from Australia. We just visited a few projects and

that kind of stuff. It was amazing. You have a restaurant in Australia?

Yes, we have one in Melbourne. I'm going on Saturday! OK. I'll check it

out. Cashly pop in.

So we opened there and we still have the one in London and Knightsbridge

and Melbourne too. What about the ethos there? Is it different to

here? They like the meat fruit there. What do you have to do for

the Australian alyet, do you stick to the same? Everything is

different. The chicken livers are different. We must adapt the

recipes. Food is geographically different. Potatoes, chicken livers,

fish. The fish are completely different there. They are more meaty

and take more cooking than over here.

So, yes, it is certainly interesting.

Your recipes, like this one, it is also about history, is it similar to

what you are doing there? Yes, Yes, we have the history of the

restaurant and then we draw on Australian history as well. A lot of

it starts over here first. How they have used that and then adapted it

to their ingredients. What are you doing there? Wild garlic, Bonita,

and some garlic and ginger. That will be the aromatic, steaming

method. And over here, will be the aromatic, steaming

parsley and a bit of olive oil and some lime zest and that is it.

Exactly, we will seize on that and pop it into the steamer for about

four and a half minutes. And your next job, it's amazing, this guy

showed me the first type of curry chilli paste that he made and it was

literally dried chilies chilli paste that he made and it was

shack. This was in Thailand? Yes. chilli paste that he made and it was

You just literally, it is garlic, chili and salt. I'm thinking, it is

not really, this is a bit thin on the ground with ingredients. He just

used water but we are using vegetable stock and slightly

westernised ingredients. We are going to finish the broth with these

leaves which are amazing, like cavity crystal greens. Where can

people get them from? You could get some things like that from the

supermarket now. Good food shops and anywhere on the coast, like in

Essex, people will be selling this in local shops, I'm sure. What else

have we got? White soy sauce and coconut water that will go into the

broth at the end. People will not have used white soy sauce so much

because they are used to it being dark. It is a different profile to

soy sauce. Have a taste. It is rounder, lots of umami, a richness

and strength to the broth. Not so salty? Not so strong so you can use

more for better flavour. We have coconut water, white soy sauce, a

bit of lime juice and then the chilli paste. Getting there. Keep

going, a little bit more. Thanks! So the salt in that is just to give it

something more... It helps break up the chilies. How hot do you like

your Thai food? Quite hot. Eight out of ten? OK. This is quite pungent.

You can smell it already. The important thing to do with that use

chilies that you know and maybe dry your own so you know roughly how

much to put in. If you are using different ones all the time, it can

be a bit up in the air. It is making my nose run more than anything! If

you want to see this recipe and more on the show on the website, go to

the website below. When you started making food, you are looking through

old cookbooks so are you still doing a similar sort of thing at Dinner?

Yes, we have got inside with historians in England, in Hampton

Court Palace are now one in Australia as well, lady from

Adelaide. It is fascinating learning how they applied British recipes to

the ingredients available and how it socially changed food. What dishes

have you got over there that people would recognise? The most

interesting thing is that Mrs Beeton used to have recipes for mango

chutney but there were no mangoes here. They were traditionally made

with apples and over there, they had a section in the newspaper where

they would ask for recipe, for example, does anyone have this kind

of recipe? Someone would send it in and publish it. This was about 1900.

They were asking for recipe that were not Mrs Beeton's mango chutney.

They wanted a proper recipe that actually use mangoes. We'd take it

for granted that ingredients travel all over the world when in fact,

they don't. There is your rocket fuel. That is all you're getting.

That is rocket fuel. The kale is going in and I'm going with a view

wild garlic leaves as well. Very simple. When you had that

originally, it was a few leaves and water. It was taro root, Tamarind

leaf, water and then this chilli paste, served with sticky rice on

the side and it was... It blew me away. No fish or anything. He would

only eat fish a couple of times a week if his wife had caught it.

People know you also from the reason you went over there to Australia in

the first place. Exactly, Heston has always wanted to refer this be Fat.

Kitchen and you don't want to let everyone go. -- wanted to refurbish

the kitchen at the fact that so we built a small Dinner and put the Fat

Duck inside it for six months and then move them out again. 60 people.

Yes, we refurbished the Fat Duck and they are in Bray and in six weeks we

opened the second Dinner. You are doing air miles backwards and

forwards. I know the playing quite well! Yes, so I think we are going

for about that much. It is pretty fiery and right at the last minute

as well. This is a whole new area of learning about food for me with this

guy from Thailand. I'm just going to take the chili and the ginger out.

I'm going to put some lime over there. Have a little taste. So you

take the ginger out now? If you cook the ginger with the skin it is quite

hot and spicy as well. That is quite pungent! I think that is eight out

of ten. You can use anything, cabbage, Chard would be amazing. You

can make it all about wedge doubles, to be fair. You don't actually need

fish. But you could use anything, chicken... It is super simple.

Pretty spicy. And available bit of chili right at the end. That would

be amazing. -- a little bit of chili. I will just sprinkle that

over. I will put that to one side. Some leaves. Just ripped them into

there. And then just the 8.5 now! What is the dish? Steamed brill with

an ancient Thai broth with artichokes, CBS and see kale. -- sea

beets. You get to take this. It is eight

and a half out of ten you reckon? What about ten out of ten. We have

more if it's not strong enough for you. That's amazing, perfect.

Amazing how much brave you get. Unbelievable, it blew me away and

the link to history was the amazing thing. And vegetable stock with a

bit of chile paste or the end. That is crazy delicious, amazing. Let's

go back to Jordan to see what Suzi has chosen to go with this dish. --

to Taunton. Ashley, your lovely brill with

Jerusalem artichokes leads me away from anything over the fruity and

toward something more subtle. I liked, dry Italian whites like this

soave would be one option but I've gone for something from the South

France instead. The wine I have chosen is this one. It is from dock.

This wine is from a blend of grapes, famous in the Rhone valley in the

south of France. It gives the wine a lovely rich, full text. There's a

slightly spiced, gingery note to the centre and a subtle of yellow pad.

-- to the scent. A subtle hint of yellow pair. This is the wine has a

slightly savoury another the quality which goes very well with the dish,

the Jerusalem artichokes and the wonderful wild garlic and there's

definitely a hint of ginger on the roof palette which marries up so

beautifully with the fresh ginger that permeates the dish and with

that spicy touch of chili. But then on the finish, it ends on a fresh

note. This is not a heavy or over rich wine and I like the usefulness

to go with the lovely whitefish. Ashley, I have gone for the sunny

south of France to net the perfect catch for your brilliant real. I

hope you enjoy it. Someone is enjoying their food! I'm

not stopping. Carry on. And a great wine, lots of choice but this one,

particularly French, not something I would go with but great. Amazing, it

goes really well with the round, rich broth, the

goes really well with the round, spices. It's amazing how they go

together. Stunning. And it is so simple. I can't stop eating the soup

enough to drink the wine. Now let's head to Helsinki

in Finland for more hairy adventures The city is not great for biking

but luckily there are plenty of tasty treats to

keep the boys happy. Well, how lovely is this? Hello,

Helsinki. Plus, I have been told that the chassis are making waves

with their new take on Finnish food. Look, the train station! Yes, Grand

Central Station, Helsinki. Look, the train station! Yes, Grand

you what it Look, the train station! Yes, Grand

it? Not what I expected. Look, the train station! Yes, Grand

city of cobbles, isn't it? Look, the train station! Yes, Grand

also coffee shops. In Look, the train station! Yes, Grand

people of Finland are the biggest copy drink is in the world. I've

heard this copy drink is in the world. I've

know why the Finns are addicted to coffee. It might be the fact that

it's pretty cold for most of the year and quite dark. You need

something that refreshes you and picks you up. What makes this place

different? One of them is the Coffey tonic which is maybe a little bit

exotic combination for many people. And then we use these

exotic combination for many people. machines -- particular stressor

machines. Breakfast is ordered. Can we have two of those? Eggs, creamed

using an espresso machine. Genius. Great, thanks. These are good. The

first time for me, Great, thanks. These are good. The

machine. Coffey and I like that, it is brilliant, very

from a Coffey machine. I like that, it is brilliant, very

grown-up. Well done, boys, fab. You I like that, it is brilliant, very

could do a slimline. Not as bloggers as it

could do a slimline. Not as bloggers good if you ask me. Actually,

Finnish food may be down-to-earth but it is not stuck in a time warp.

Finnish food may be down-to-earth Like the coffee, the

Finnish food may be down-to-earth are giving the food is fresh new

twist. And they are getting bearing brilliance from the green spaces

dotted all over the city. We thought this might be a nation of foragers

and it turned that they are right. They're legally entitled to go to

the woods to forage. So we have come down to the woods today. Are we in

for a big surprise? We certainly are. This is where a cutting edge

chef comes for his ingredients. He is trailblazing

chef comes for his ingredients. He Finnish cuisine. He is the real

deal. He spent eight years working in some of London's best

restaurants. But in the end, there's nothing quite like the taste of

home. The best ingredients in Finland cooking come from wild

nature. Wild fish, game, wild mushrooms, berries or wild plants.

And the best thing about Helsinki for me as a chef is that one mile

from the centre of Helsinki, you have all this. Paste this. -- taste

this. It is grungy and juicy and succulent. A bit like pea shoots.

Yes, slightly lemony as well. We have some violets as well. They look

beautiful. Yes, but it is the taste and texture together that makes it

such an amazing ingredient for me. That is fabulous. It's a bit like

the Manila -- vanilla and armoured. It does not take long to get a meal

for ten people! are even more adventurous with their

food than I thought. In 2011, they invented restaurant

day, anyone can set up a pop-up restaurant, anywhere, for a day.

That is brilliant. I love it. So we are doing our on pop-up, cook-up

with Sammy. Using freshly picked ingredients. The locals are gives us

a warm welcome. Welcome to the Hairy Happening today

in Finland. Tonight there will be lots of food, bikes and music! Enjoy

yourselves! Great, let's make dinner.

Finland's food and foraging God, what are we cooking? We are cooking

wild fish. For which we have perch. Then peas, and stems, and the wild

herb salad. We have the perch fillets with salt, sea salt, pepper,

and thymme leaves. A little bit of butter. It goes

nutty. What do you think of the Hairy Happening? Yes, it is great

much Village lifestyle and close to nature. That is what Helsinki is

about. Finland does not deserve the

reputation for poor food. You just don't. We have great food. And we

have the vinaigrette. With oil, and mustard. Awesome. That is fantastic.

Sammy, would you say this is contemporary finish cuisine? Yes. No

problems with the presentation. It is the colour, the textures and the

flavour. Each plant is adding something. What I have here is the

fresh peas and burdenock systems. So this is a peak season now for the

burdenock stems. Before the flower comes, the stem is tender. I have

peeled it, chopped it and blanched it a main or two with the peas.

Similar to white asparagus, artichoke or salsify. Wonderful.

So the fish is ready now. Medium. Look at that.

It is beautiful. That is fantastic. That's it, pan fried fillets of

perch with wild chives, burdenock stems and peace.

With a wolf wild herb salad. I have to dive in.

-- Burdock. Any good? That is fantastic! You know, Kingy, I think

that the Finns are on to something with nature's larder. Foraging is

main stream but it is much more than free food. So full of flavour.

Perfect. Sophisticated and layered flavours.

And the burdock root. This is tomorrow's asparagus! Oh, I'm having

There'll be more from the boys on next week's show!

Right, it's time to answer a few of your foodie questions.

Laura is from cash rough. Are you what Nina could be eating at the end

Laura is from cash rough. Are you there, Laura? I am, good morning.

How is Scarborough. Always beautiful.

What is your question? We have had some meat left over from a dinner we

have had. What do you suggest, it is from Christmas. Well, take it, the

meat from the bone. Anything yellow will be rancid. Fry it with an egg.

Use the bones, clean them well and use them for a stock. You will get

the best stock ever. So with the sauteed peas, some of

the ham and the fried egg. Heaven.

Heaven or hell? Heaven, please. And the tweet? Please, can you tell

me what to do with lamb kidneys, other than devilled. I would make a

lamb casserole. I would have a barbecue, jacket potatoes wrapped up

with garlic and thymme and then the lamb's kidneys, wrapped in olive oil

and salt, in tin foil and grill them.

Next one? Do you have fancy desserts for Easter? Yes.

It is very easy. A piece of bread. A slice of bread, soaked before, boil

wine with spice, lemon and oranges, and with the juices soak the bread.

Take the juices, the maximum that you can, out. Then fry it. Buttered

with flour and egg first. Some sugar and some... So it is Spanish eggy

bread? Exactly. You will love it. It sounds good to me.

With spices as well. It is very typical in Spain for Easter.

There you go. Right, back to the phones, it is

Judy from Northumberland. What is the question? I have a

couple of large bone-in pork chops. I would like to do something a

little different. I wonder if Jose can give me an idea of how to do

them with the Spanish flavour. I love that. Marinade them with

chilli, garlic, olive oil and lemon juice for about six hours. After

that, olive oil mashed potatoes and some grilled peppers. Just grill the

chop and some smoked paprika on top and that is it.

The peppers are they just red peppers sauteed? Yes.

Sounds good for me. What about heaven and hell? Nina has

been very entertaining, so I think she deserves food heaven.

Next question. I would like chicken livers, I would

like to do something but not patty. I think I would probably make a

really nice saffron risotto and saute the livers and literally drop

them on top with a little bit of meat juice.

I was not thinking of that. Fantastic. Would you saute them off

with a little bit of sherry? Yes, lemon, garlic, sherry, and saute

them and lay them on top. What would you like for Nina, heavy

on or hell? Well, I really think that Nina should give alscallops

another go but because I like her, heaven. Now, the Omelette Challenge.

The usual rules apply, a three-egg omelette as fast as you can. Look at

him. Poised and ready like a sprung gazelle. Three, two, one, go! It's

the concentration on their faces, you see? Look? Two-starred Michelin

chef concentration! Oh, that is quick! You burnt the hairs off your

arms there! You singed the hairs, you have. I can smell it.

I have an extra layer. Mmm. Well, they are kind of...

Right. Jose? Yes. Mmm. Well, they are kind of...

Where were you? Here. Mmm. Well, they are kind of...

quicker. A lot quicker. A lot, lot quicker. It is only 0.4 of a second

quicker. It puts you here. A little further

up the board there. Yes! Right, would you

up the board there. an omelette? Yes.

Thank you very much. You get to take that in your kitchen

in Melbourne. Thank you very much.

in Melbourne. You did it in 18. 76 seconds. That

puts you in the centre of our pan. There you go.

It puts you there. Mr Nathan

So will Nina get her food heaven, Chinese style crispy

Or food hell, scallops in a white wine sauce with duchess potatoes?

Our chefs will make their choices whilst we join Tony Singh

He's reached the city of Delhi today where he's meeting up

This is brilliant! We're in Delhi, baby! The capital of India,

population, 22 million. As I enter the outskirts of the city, I can't

help but notice health and finances clubs everywhere. A rich diet and

changing lifestyles have made India, the type two diabetes capital of the

world. Maybe it is a sign. Wish me luck! So after a week of

indulging myself, and especially with the Maharajah, with all of that

food, the jacket is feeling tight. So I thought a little bit of

fitness, a little bit of dance. The nation's waist lines may be

growing but so is the fitness industry, now worth ?1 billion a

year. As ever in India, the people here seem to keep what they love and

embrace what is new. It turns out I'm a natural, or maybe

the Bollywood moves are just second nature.

That is fantastic. I've lost two stone. I'm off for a burger. What is

hot in Delhi now? Momos. What is that.

An Indian version of Chinese dumplings.

Excellent. I am being taken to the regular momo stand. This is the

first time I've had food here. It is not the traditional Punjabi flavours

that I grew up with. So it is vegetarian. It is cooked on the

tandoor. It has a fantastic ripe dough. The

filling is garlic, chilli, onion and a fantastic chutney. Vinegar and

chilli. Simple two ingredients, it is hot but does not distract from

the flavour. The Punjabis came and changed the food scene completely,

now this momo is Tibetan, now we have made our own.

These young Delhis have it sorted. Work hard, play hard, after a

Bollywood sweat class, they are out on the street. It shows how the face

of food is changing from Tibet, Afghanistan, changing the food

slightly again. It is always evolving. That is wonderful about

the food in India. The traditions stay the same but they have the

tweaks from whateverever comes in. It is my last day and I'm finally in

the heart of the capital. Today, I will be reunited with the side of my

family who stayed in Delhi. After travelling 300 miles from Amritsar

as refugees back in 1947, from what I know, temporary camps were set up

all over the city to shelter the millions of displaced people and my

grandparents ended up here, at the red Fort. This was one of the

refugee camps -- largest refugee camps after partition with 13

million people moved every arbitrary line drawn on a map. My great

grandparents did that journey. I can't even imagine what hardships

they went through. We came down in luxury and fun, stopping and eating

food and they did not even know where their next meal was coming

from or whether they would make it. Imagine this full of people and

tents. But you on the road for weeks to get there. And then you are

thrown into this and that is for millions of people and we were just

one family. And that disbursed Sikhs drab world. A million people died in

that time, I can't even get my head around that. There's only 5 million

people in the whole of Scotland. It is something to find out now, so I

can tell my kids. I need to speak to someone who actually lived through

partition. I'm going to see my great uncle at the family home, that sits

on the same plot my great grandparents were given, 60 years

ago. There you go. That is the house. My great grandad's name, my

grandad's name, my grammar's name. It is so hard to imagine that when

they came here, this was nothing, all farmland. This was the block

going backwards, 15 by six, that was it, that is what they were given. --

was the plot. It shows the heart of the Punjabi spirit, look at what

they built, look at the house. They stayed and prospered and travelled

the world. I'm glad to be home. My parents have flown over from

Scotland for their regular visit. It feels good to see my mum. And my

dad. They have arranged for me to spend time with my 89 you rolled

great uncle. -- 89-year-old. I have only met him once. Tell me about

what it feels because we are in Scotland and there is other people

in parts of the world. He says it is great, God's well, amazing. He says

it does not matter because we are of one blood.

I am realising my family bond, like my Indian traditions, are strong,

and that good food brings people together. My mum has cooked up a

feast and this journey has shown me that her Punjabi cooking is the real

deal. I came to find out if I can fit in,

and I can. I can have one foot in Punjab and one in Scotland. And I am

proud to have two strong, independent heritages that I can

call my own. Right, it's time to find out

whether Nina is facing Food Heaven So Nina, your Food Heaven

would be duck, which I'm going to cook in a Chinese style

in hot fat so it's nice and crispy, then serve it with aubergine

covered in a miso caramel, edamame beans and finally

some curly kale. Or you could be having Food Hell,

scallops which I'll cook then put back in their shells,

cover in a creamy sauce They literary

don't want to put them in my mouth! -- look very beautiful.

It's sprinkled in breadcrumbs and parmesan cheese

and topped with creamy mashed potato then grilled.

I don't know. I'm not sure. I'm not sure whether they want to punish me

or if it is what they want to weep themselves. Have obviously been

kind, so it is a whitewash, 5-0 for the duck. We will get rid of this.

Take those back to the restaurant! You know how good they are.

I'm going to get Ashley to extend what we're doing with the duck

breast but we are slicing the skin and it will be pan-fried, skin side

down to get it nice and crispy but there is a way we can crisp it up at

the end. And then I'm going to get Housego sort out the aubergines

here. We're going to deep fry these. No need use salt or do anything to

get rid of the bitterness because you basically cook them

straightaway. Do people still do that? I suppose you can do. Are used

to do it religiously and now I don't care. You don't need to because they

are hybrids now. Then we have this kale which is lovely. Social media

is going crazy and people want to know when they can see you. They can

come to the Edinburgh Festival. That is fun because there's a million

brilliant shows anyway. It goes on for a month doesn't it? Yes

brilliant shows anyway. It goes on everyone goes mad. Does everyone

still go? It's huge! But comedians? Reds we all go there for highs and

lows and nervous Reds we all go there for highs and

artistic inspiration. Then I'm on tour all over the country. I create

a new show every night so it is all with three different and you can

come more than once, because it depends on who I talk to, or who the

monkey talks to. depends on who I talk to, or who the

for you? We mentioned it at the top of the show. You must find it

incredibly difficult because a lot of people go on tour and you see

comedians with a rough idea of what they are going to do before they get

out there. But for you, that is an hour and a half with nothing

planned. But it is glorious because people bring so much and I end up

with ten people on stage, whole families, everyone wearing masks,

controlling their own and I'm throwing my voice to them when they

are doing their bit. And then it is a complete scramble at the end.

Everyone becomes like cartoon characters. But how do you do it?

How did you train? characters. But how do you do it?

those things you can do or you can't. It is to do with whoever you

are working with. I used to play against type so if someone

are working with. I used to play were but now it's more fun to try to

work out who they are and go along with it. -- how outlandish they

were. It is always a surprising show for me and I enjoyed doing it.

were. It is always a surprising show Because I'm so boring! Imagine if I

did the show without all that! It is very liberating for me to inhabit

all of these other very liberating for me to inhabit

characters. Can you get away with a lot more? You can get away with

anything! You can say anything, having 16 Uros Celcer saying she's

pregnant and the family all kind of go along this weird scenario. -- a

16-year-old girl. I'm going to get out of the way. No, this is the duck

breast. It is the in no time. That is on the skin side. Is that because

it is organically not? And two trained chefs doing it as well. The

glaze is lots of sugar and then you put water on it and this is the miso

caramel and then we put the white miso paste, which is this... Do we

have the spoon, there? A tablespoon? I thought you said tablespoon! It is

the accent. Then we have some clear honey, this is a simple marinade. If

you want, you can boil it and leave it and it is great for fish but

alternatively you can turn it into caramel miso. As you cook it, it

turns to caramel because of the sugar in there, you cook it for ten

or 15 minutes and you have to keep your eyes on it because it can burn

but as you cook it, it can turn into this. Really? You get this amazing

soy sauce. I will show you the difference between the two. I will

grab the kale. The aubergine is being deep-fried. This is what I

learned from Ken Hom. Really hot fat, just frying the skin. It crisps

it up nicely, a different way of doing it. You have been walking

around all over the place this morning with this bag. What is in

it? That is the monkey. Can anyone stand to have a monkey while they

are eating. We have got a few minutes left. Is this the original

monkey? The first property ladder? Yes, and I have been with him so

long. This is exciting. But I won't be able to eat. " Hang on, Housego

we're not that into it". "Housego You need to ask first". "What's

That? Don't do that to me Ashley, I don't want to go in there". You

might actually fit in there. It looks quite sinister. Do people eat

monkey these days? Is the thing about the monkey in the middle of

the table true?" I have heard that, that they decapitate a monkey.

"Jesus, I hope that's not true". Just take this. Just you! That's

really nice. That taste like jam. " How do you know?" Taste that one.

That is really nice. Same thing. That one is more intense, really

sweet. But fantastic with the aubergine so we're going to grab

them. Drain the kale if you can. He could do it. "I'm Essentially an

oven glove. I will take anything out of the oven that you want. Here we

go. We will just warm up the beans and then we're going to plate this

up. You're going back? "I Know when I'm not wanted". He wants an answer

and so do I. Is it true? It's not true. It would have been years ago.

But I think he is safe. By. "Take Your hand-out".

Have we got the duck? You can do it in a Michelin style swipe or

whatever you want to do. Over the top! There we go. Get that over the

top. That looks lovely. And then we grab some toasted white and dark

sesame seeds. A bit of coriander. I was lucky, I discovered a new heaven

in your earlier dish. It was amazing, wasn't it? So let's grab

some knives and forks. You get to dive in. It is sweet and sticky. And

so fast! How fast was that? We had one conversation and you did all

this. And a bit of monkeying around. We have an extra special pinot noir,

2013, priced at just under ?8 from Asda. The crispy skin goes with it.

I learned that from Ken Hom, as I said and I think with the sauce

Micro, it is really intense. And the aubergine are delicious. It is

deep-fried with salt on the top and the sauce reworks. Just to recap,

when his Edinburgh? De Paul of August. And you are touring from

September? Around the UK. I'm sure you got lots of fans today as well.

Thank you for joining us. Thank you for having me.

Well that's all from us today on Saturday Kitchen Live.

Thanks to Ashley Palmer-Watts, Jose Pizarro and Nina Conti.

Cheers to Susy Atkins for the wine choices!

All the recipes from the show are on our website.

Simply go to: bbc.co.uk/Saturdaykitchen.

There's more of our Best Bites tomorrow morning over

on BBC 2 at 9.45am.

In the meantime have a great day and enjoy the rest of the weekend!