:00:00. > :00:07.I hope you're poised and ready for 90 minutes
:00:08. > :00:33.I'm Angela Hartnett and this is Saturday Kitchen Live!
:00:34. > :00:46.Joining me live in the studio today an "old boy", and a new boy.
:00:47. > :00:50.The old boy is a former colleague of me and one of my best mates and
:00:51. > :00:52.cooking, the lovely Jason Atherton. I am delighted to introduce
:00:53. > :00:54.to the show the fantastic Michael Wignall, who is executive
:00:55. > :01:03.head chef at the two Hello, how are you both feeling?
:01:04. > :01:09.Ready for this morning? Good. Michael, what are you cooking? Blue
:01:10. > :01:13.cheese mousse with crispy chicken wings, chestnut and pumpkin and a
:01:14. > :01:20.little bit of white truffle and power. Man after my own heart, I
:01:21. > :01:25.love that. Jason? Banning pork dish, roasted pork chop which we will
:01:26. > :01:31.brighten, a Paul Cullen which we will slowly braise, creamy and a
:01:32. > :01:38.fantastic dressing of lemon, breadcrumbs and toasted pine nuts.
:01:39. > :01:41.They are delicious. I tasted them both in rehearsal, they are amazing.
:01:42. > :01:45.We have fabulous clips from the archives with Rick Stein, the Hairy
:01:46. > :01:50.Bikers, Ching-He Huang and Tom Kerridge. We have an amazing guest
:01:51. > :01:52.today. She is multitalented. She's a star in Coronation Street
:01:53. > :01:55.and the top BBC drama Lilies, but she's swapped the TV screen
:01:56. > :01:58.for the music studio and released Welcome to the show
:01:59. > :02:07.Catherine Tyldesley. How are you? I am good. I am
:02:08. > :02:13.exhausted reading what you do. And you are a mother. There is a lot of
:02:14. > :02:18.coffee involved. How world is the young one? 20 months now, growing
:02:19. > :02:23.fast. Do you do all the cooking for him? I must admit, my husband is an
:02:24. > :02:30.amazing cook, he does the majority but we both love cooking. What is
:02:31. > :02:44.your favourite thing? What will be your food heaven? Lobster, I am a
:02:45. > :02:47.really cheap date! Is that what Tom won you over with? I think I had it
:02:48. > :02:49.one of the first times we went out and I was thinking, it is a Tuesday,
:02:50. > :02:51.should I have lobster? Food hell, fishy
:02:52. > :02:55.fish. Sardines, kippers. I think sardines would be the worst for me.
:02:56. > :03:00.I love sardines. Did you have them tend when you were growing up,
:03:01. > :03:05.sardine paste? My sister loves them, she had them on toast and the
:03:06. > :03:09.smell... It is just not my thing. I prefer meaty fish like tuna steak.
:03:10. > :03:12.For your food heaven I am going to make you a delicious lobster dish.
:03:13. > :03:16.I'll saute the lobster, add fresh ginger, spring
:03:17. > :03:22.And a lovely salad with steamed vegetables. The double Chinese
:03:23. > :03:31.greens. -- beautiful Chinese greens. But if hell gets the vote,
:03:32. > :03:34.I will make sardines on toast! I'll grill fresh sardines and serve
:03:35. > :03:37.on soughdough toast with flamed Romano peppers, and garnish
:03:38. > :03:42.with parsley and chilli. Apart from the sardines, that sounds
:03:43. > :03:45.great. But you'll have to wait
:03:46. > :03:48.until the end of the show to find If you'd like the chance to ask any
:03:49. > :03:52.of us a question today And if we get to speak to you,
:03:53. > :03:59.I'll also ask you if Catherine should have her food
:04:00. > :04:02.heaven or food hell. But if you're watching us on catch
:04:03. > :04:05.up, then please don't ring You can also get in touch
:04:06. > :04:27.through social media Lets go. How are you? Good, thanks.
:04:28. > :04:32.What is your dish called, what would you do and let's talk food
:04:33. > :04:39.ingredients. Blue cheese mousse, Stilton, cream and butter. Colston
:04:40. > :04:44.Bassett. Chicken wings, we sold them for an hour, wash them in cold water
:04:45. > :04:48.and slow cook them in oil for about 2.5 hours, so really nice and soft,
:04:49. > :04:55.pull the bone out, press them with a nice, hard press. And colour them in
:04:56. > :04:59.the pan after. And this is like a Japanese seasoning. We have grown
:05:00. > :05:07.Kayla Mueller garden, sesame seeds, Black sesame, nori, Wakame and sweet
:05:08. > :05:14.paprika. Seasoning on top? Fantastic. And we have pickled
:05:15. > :05:20.pumpkin and puree with all the trimmings. A light pickle, nice and
:05:21. > :05:25.crunchy, nice bit of bite, finishing it off with greater chestnut,
:05:26. > :05:30.pumpkin crunch which is quinoa, sesame seeds, a nice bit of crunch
:05:31. > :05:37.and a bit of power. There is a lot to do, let's get cracking. Angela,
:05:38. > :05:45.if you start with a pumpkin. If you do a centimetre days. Could you also
:05:46. > :05:49.feel the pear, I will get on with the blue cheese mousse. This is your
:05:50. > :05:54.first time on the show, you have recently... I say recently, at the
:05:55. > :05:59.beginning of the year you move to Devon? We have been at Gidleigh for
:06:00. > :06:07.ten months. Previously that was Michael Caines. And then obviously
:06:08. > :06:12.the Michelin star, you have retained it. It came out in October. Yes,
:06:13. > :06:18.which was a massive relief. It is a bit of a risk when you move
:06:19. > :06:23.somewhere. You did have two stars, you are competent. At ten months is
:06:24. > :06:28.not that long, I moved my stuff down with me so that part was easy. Have
:06:29. > :06:32.you enjoyed being down there, getting involved with local
:06:33. > :06:42.suppliers? It is amazing, it is a beautiful part of the country, it
:06:43. > :06:45.rains too much but I am used about, coming from the north. That is just
:06:46. > :06:51.the country, nothing to do with Debian! And you can pickle this
:06:52. > :06:57.ahead? -- nothing to do with Devon. Are you quite into pickling, you
:06:58. > :07:03.have those flavours with the seaweed, are you into that? Yes, all
:07:04. > :07:09.the brining, we brine most of the meats, it is perfectly seasoned, it
:07:10. > :07:15.does not bleed onto the plate, it is consistent. We look for consistency
:07:16. > :07:21.in whatever we do. How do you change the style of food? Michael was two
:07:22. > :07:26.star and all the rest, has it changed much? We have freedom the
:07:27. > :07:34.restaurants, they are a lot more contemporary, a bit more... Did they
:07:35. > :07:38.do a whole reef it? We have three restaurants all interlinked, it
:07:39. > :07:41.still has the beautiful country house feel. Michael's food was
:07:42. > :07:46.amazing, mine is different, a bit more modern, if you will. It fits in
:07:47. > :07:52.with the restaurant. We will bring that to the boil now. Then we will
:07:53. > :07:57.put the pumpkin into it, Cook it for about two minutes. I will do the
:07:58. > :08:03.seaweed, I have the pear and the pickle. If you can't blitz that and
:08:04. > :08:12.then I will wash the chicken. -- if you can. Do you like gadgets? Sort
:08:13. > :08:17.of. I bet he has 20 of these! I have the older version of that, mine does
:08:18. > :08:24.not have a touch-screen on it, it is broken with gaffer tape over it. So
:08:25. > :08:29.this is seaweed from Devon? Yes, the only thing that is not is the nori.
:08:30. > :08:35.Akala is from our garden, we have our own gardener. -- the Keylor is
:08:36. > :08:44.from. That is the cheese mousse ready. I will put my butter into
:08:45. > :08:49.there. I am burning the board. You can do this purely vegetarian, you
:08:50. > :08:53.don't need the chicken wings? In the restaurant we had it on a while ago
:08:54. > :08:58.as a savoury course, it did not have the chicken, it was a tiny portion
:08:59. > :09:09.just as a Swede to save a sweet to savoury course. -- just as a sweet
:09:10. > :09:14.to savoury course. Nice and crispy, everybody loves the chicken wing.
:09:15. > :09:22.Unless you are vegetarian. I will turn mine off. They are making more
:09:23. > :09:28.sound than us. And a little bit of paprika? Just a touch. Just for a
:09:29. > :09:33.bit of spice. Where do you get this Japanese influence? As a cook, I
:09:34. > :09:37.think it is really important to trouble. I travel extensively, I
:09:38. > :09:41.have been doing a dinner in Singapore. I got married last year,
:09:42. > :09:50.I went to Japan on honeymoon, I have always wanted to go there, so I took
:09:51. > :09:53.my wife. Married last year, moved to a new restaurant and had a baby?
:09:54. > :09:58.Don't get too busy! If you're going to do everything, you might as well
:09:59. > :10:02.make it complicated. Did you say marry me, darling, let's have a baby
:10:03. > :10:10.and moved to Devon? Because I know what chefs are like. She is Welsh
:10:11. > :10:15.and quite bossy. She is the boss. Sounds like you need it. Are you
:10:16. > :10:21.living on the Gidleigh Park estate? I bought a farm house just outside,
:10:22. > :10:26.about 15 minutes away. So I had to cope with slow cookers and a nice
:10:27. > :10:33.country kitchen. Do you have wellies by the door? Caps and stuff? I am
:10:34. > :10:41.not a hat man but I have three types of wellies. Reminders how you did
:10:42. > :10:46.the chicken? Confit age, take the bone out, president with a clean
:10:47. > :10:52.tray on top, give it a couple of hours, you can do these the day
:10:53. > :10:58.before, better overnight, skin side down, you don't even need oil.
:10:59. > :11:02.Because it has the fat. Nice and crispy. Really, really easy.
:11:03. > :11:08.Gidleigh has these amazing gardens and everything, will you eventually
:11:09. > :11:12.get your own chickens and hands? Pigs? It would be really good to do
:11:13. > :11:20.that, if you have poultry you get foxes and things, but we have yuzu
:11:21. > :11:26.growing in the greenhouse, the garden is amazing, he loves it. You
:11:27. > :11:32.are living the chef's dream. It is a beautiful part of the country. As a
:11:33. > :11:36.city centre Sheth, you are in your kitchen, boxes just turn up that you
:11:37. > :11:45.have ordered. -- a city centre Sheth. For you, everybody dreams
:11:46. > :11:50.about. It is so nice as a family. Mice own lives being in the garden,
:11:51. > :11:55.Alfie, we are growing our own vegetables. It teaches them respect
:11:56. > :12:04.for food. -- my son loves being in the garden. Stop talking to Jason,
:12:05. > :12:12.we have to do this! Just so much going on. You know me, three
:12:13. > :12:21.portions on a plate, done. Pumpkin seeds, sesame seeds and the quinoa.
:12:22. > :12:27.This is to add crunch? Yes. They are crisping up nicely. Another 30
:12:28. > :12:33.seconds and they will be ready. How did you stuff yourself, did you get
:12:34. > :12:36.a lot of your original team down? Yes, 12 of my original team, that
:12:37. > :12:42.was brilliant. The kitchen was sorted. You must have been popular
:12:43. > :12:48.when you walked out of the last place and took 20 of the stuff with
:12:49. > :12:54.you! It just happens. They want to go with the Sheth.
:12:55. > :13:05.If you would like to ask a question, then get this a call on the number
:13:06. > :13:11.on screen. Calls are charged at your standard network rate. We are
:13:12. > :13:19.starting to plate up. It is set up nicely. Takes about three hours to
:13:20. > :13:27.set. In the fridge? Yes. No gelatine? Just butter, cream and
:13:28. > :13:34.Stilton. You have the chicken wings. You have the pumpkin itself.
:13:35. > :13:45.Perfect. What pumpkin is it? Devon Crown Prince. Local. Really nice,
:13:46. > :13:51.very sweet. And you also have your pear, which you are going to keep
:13:52. > :13:57.fresh. Chardonnay vinegar so it is not too harsh. You still have a
:13:58. > :14:05.couple of other things to go on. That is chestnut. Are they from
:14:06. > :14:11.Devon? Yes, Gidleigh chestnuts. They keep falling on the guests' cars
:14:12. > :14:20.every day. And have we got the pear? A little bit of pear.
:14:21. > :14:26.Beautiful. And finally? Finally a little bit of luxury, a bit of white
:14:27. > :14:34.truffle. And the seaweed? The powder? A little bit of our own
:14:35. > :14:40.seaweed. And was the white truffle brought in by your good self? Have
:14:41. > :14:44.you blown the BBC budget? Don't say... You will not be invited back
:14:45. > :14:49.ex-amazement what is this called? Blue cheese mousse with crispy
:14:50. > :14:55.chicken wings, chestnuts and pickled pumpkin. Fantastic.
:14:56. > :15:02.Let's go and try this. Are you happy, you like the look of this?
:15:03. > :15:05.Very happy. This tick all the boxes? Wow. Looks amazing. Tuck in guys,
:15:06. > :15:24.try it. Thank you. What do you think? Really lovely.
:15:25. > :15:32.Yeah. OK. Michael, that's marvellous.
:15:33. > :15:37.It needs a wine to go with it. We sent Susie to Dorking, first she's
:15:38. > :15:43.gone fishing. This week I am in Dorking and on
:15:44. > :15:49.such a beautiful day I couldn't resist popping in to this fisheries
:15:50. > :15:52.which is one of the prettiest mixed fisheries in the country I am told.
:15:53. > :16:09.Before I find some wines let's take a look around.
:16:10. > :16:16.MUSIC Fers There are so many flavours and
:16:17. > :16:20.textures in Michael's intricat dish that the first thing is to pick out
:16:21. > :16:25.the key elements and those are the blue cheese mousse and the chicken
:16:26. > :16:31.wings, both of which suit a very fruit-driven style of white wine.
:16:32. > :16:37.One option that would also tie in with the diced pear is this Pinot
:16:38. > :16:43.which is refreshing but also fruity. When I tried the dish at home it was
:16:44. > :16:50.a richer style of wine that blew me away as an absolutely seamless match
:16:51. > :16:53.and that wine was the colourful Passimento Pasqua from northern
:16:54. > :16:58.Italy. The reason this wine tastes so good with Michael's dish is to do
:16:59. > :17:03.with the way it's made. Because some of the grapes are dried before being
:17:04. > :17:06.made into wine. That gives an intensity and ripeness that offsets
:17:07. > :17:14.all the salty and savory elements of the recipe.
:17:15. > :17:19.So this wine smells and tastes of honey and apricots and that balances
:17:20. > :17:22.the creamy and salty blue cheese mousse and that seaweed seasoning
:17:23. > :17:29.perfectly. The nature of the fruit here, which is very much yellow
:17:30. > :17:33.fruit, is ideal for the pure, and pickled pumpkin as well as the
:17:34. > :17:38.caramelised chicken wings. Although there is ripeness here, it is still
:17:39. > :17:43.refreshing and elegant enough for this superstylish dish. Michael, I
:17:44. > :17:48.have to say I absolutely love your dish. And I love this wine. For me
:17:49. > :17:51.they are together a match made in heaven.
:17:52. > :17:57.Cheers! So, do you like this, Michael? Yeah,
:17:58. > :17:59.it's lovely. Nice bit of acidity, little bit of sweetness, as well,
:18:00. > :18:07.perfect with the pumpkin. Really nice. What do you think, Jason It's
:18:08. > :18:10.great. Beautiful match. It's a clean flavour, blue cheese with sometimes
:18:11. > :18:18.overpower stuff but it goes well. What about you, do you like wine? I
:18:19. > :18:22.do. It's really nice and warm. The honey is definitely coming through,
:18:23. > :18:31.it's lovely. Jason, what are you cooking later? I have a beautiful
:18:32. > :18:36.pork dish, roast off the pork chop, and with that I have a beautiful
:18:37. > :18:52.little toasted pinenut dressing. It's so nice. They're all so nice. I
:18:53. > :18:53.had a whole meal this morning there is still time for you to ask a
:18:54. > :19:00.question. And there's still time
:19:01. > :19:03.for you at home to ask us Or you can tweet us a question
:19:04. > :19:10.using the hashtag #saturdaykitchen. Time now to join Rick Stein one
:19:11. > :19:12.of his foodie journeys. He's in the Navarre
:19:13. > :19:33.region, the vegetable The sun is three times as hot now
:19:34. > :19:37.as it was in damp rainy Galicia where I started my journey
:19:38. > :19:39.over a fortnight ago. Navarra is blessed with
:19:40. > :19:41.an extremely fertile landscape. It has the damp west wind
:19:42. > :19:44.from where I've just come from, the protection of the Pyrenees
:19:45. > :19:46.to the north and the warmth of the Mediterranean breezes coming
:19:47. > :19:49.from the east, and to top it all, you've got the water
:19:50. > :19:52.from the mighty river Ebro. And that's why the region is known
:19:53. > :19:55.as the vegetable capital of Spain.' The flat land of rich alluvial soil
:19:56. > :19:58.has been chopped into small The town of Tudela is the commercial
:19:59. > :20:03.centre of this garden of Spain. It was founded by the Romans
:20:04. > :20:06.and like virtually the whole of Spain, once Rome fell,
:20:07. > :20:08.it was governed for centuries It's a rare thing to see
:20:09. > :20:15.three distinctive styles of architecture nestling together,
:20:16. > :20:18.separated by hundreds of years - In fact, it was the Romans who named
:20:19. > :20:27.this river the Ebro. 'Today, I'm meeting Floren
:20:28. > :20:30.and his wife Mercedes - 'vegetable growers who supply
:20:31. > :20:32.some of the top chefs 'Chefs who really put Spain
:20:33. > :20:42.on the culinary map.' Artichokes. I just discovered you supply
:20:43. > :20:53.Ferran Adria and Juan Mari Arzac He start 25 years ago,
:20:54. > :21:03.so when Juan Mari is not so famous, Ferran Adria is not so famous,
:21:04. > :21:05.they start too. So they, all of them start together,
:21:06. > :21:10.so they grow up together. So you're all a formation
:21:11. > :21:12.of the nouvelle cucina? Floren and Mercedes had the perfect
:21:13. > :21:20.dish to show off their selection of vegetables - a minestra,
:21:21. > :21:24.which is like a thick soup made There are runner beans,
:21:25. > :21:33.which take about 30 seconds to blanch, and Floren chops
:21:34. > :21:37.up some borage stalks. Next he shows me how he prepares
:21:38. > :21:46.the young, freshly They're soft enough to be peeled
:21:47. > :21:51.and the flower part of the tip These artichokes, we
:21:52. > :21:53.cook yesterday. How come they're this
:21:54. > :21:57.sort of turquoise green? I don't think I can
:21:58. > :22:15.do a recipe for it! I've got to get that,
:22:16. > :22:19.I've got to take that back Now we're going to
:22:20. > :22:25.clean the asparagus. We're going to show you how
:22:26. > :22:29.we clean. I'm surprised Floren hasn't
:22:30. > :22:42.got his name on it. He's going to present
:22:43. > :22:51.to you his knife. He going to be your partner
:22:52. > :23:11.in your trip, so... 'The asparagus will take about five
:23:12. > :23:14.minutes to soften 'and Floren is ready to start the final part
:23:15. > :23:16.of the process. 'He's frying off onions,
:23:17. > :23:18.again picked a minute ago from his huerta, 'along with some
:23:19. > :23:20.young tender garlic stalks, 'and all at that stage straight out
:23:21. > :23:23.of the ground. 'Now he adds flour because
:23:24. > :23:26.a minestra is quite thick. 'That will absorb some
:23:27. > :23:35.of the oil while it cooks out. 'He uses a cup full of water
:23:36. > :23:39.from the asparagus 'and another from the electric soup.' I mean,
:23:40. > :23:44.that is great. It looks a bit like something
:23:45. > :23:47.out of science fiction, but I mean that will give
:23:48. > :23:50.the finished minestra such a lovely 'The thing about this
:23:51. > :24:01.dish is that you use whatever is in season,
:24:02. > :24:03.'when it's just 'And I think it's a great thing
:24:04. > :24:08.to cook in an allotment - 'Sweet and tender, they'll
:24:09. > :24:18.take seconds to soften. 'The Spanish love their
:24:19. > :24:25.fat white asparagus. 'I just somehow can't believe it!'
:24:26. > :24:32.'Then more runner beans. One of my favourite
:24:33. > :24:35.vegetables, fresh and young. 'and lastly tiny peas,
:24:36. > :24:38.which Floren calls the caviar of the land.' It's lovely watching
:24:39. > :24:42.this in this allotment, lovely cooking outdoors, you know,
:24:43. > :24:45.cos it seems right you can go and pick the artichokes
:24:46. > :24:48.or the broad beans. You know, the queen
:24:49. > :24:51.of the vegetable, right? Well, he have long
:24:52. > :25:04.hair, so maybe...! Well, it's time for lunch,
:25:05. > :25:08.and that I'm pleased to say means Although not as famous
:25:09. > :25:11.as its neighbour Rioja, I think the wines here in Navarra
:25:12. > :25:14.are just as good. You see what I mean
:25:15. > :25:16.about this dish? I hope to see you next time
:25:17. > :25:30.you have your house here. 'Well, mi casa su casa,
:25:31. > :25:39.that's if you're ever And there's more of his
:25:40. > :25:47.Spanish journey next week. Although Rick was in Spain,
:25:48. > :25:50.the soup he cooked was actually a traditional Italian dish,
:25:51. > :25:52.minestra, and I'm going to show you another seasonal,
:25:53. > :26:05.traditional Italian soup now. It's a white been soup with
:26:06. > :26:10.beautiful vegetables and a little cheese on toast, as well. Grjous.
:26:11. > :26:13.First time we have met. Tell me about yourself. You are obviously
:26:14. > :26:19.doing - you have just released an album. Amazing. The album came out
:26:20. > :26:26.last week it's called Rise. It's predominantly jazz. I grew up around
:26:27. > :26:34.that. My grandad was an amazing singer. All the old school stuff.
:26:35. > :26:39.Ella Fitzgerald, Doris Day, things like that heavily influenced me.
:26:40. > :26:42.When you first started getting into, excuse the word, show business, were
:26:43. > :26:50.you touring clubs with your grandfather? My dad was kind of my
:26:51. > :26:55.roadie, I didn't drive at the time. Every Friday and Saturday we spent
:26:56. > :27:01.doing the working men's club, bingo, doing the rounds. I thought you were
:27:02. > :27:05.going to say sardines on toast and that put you off! Pasta and peas,
:27:06. > :27:11.brilliant. Did you leave school and go I want to be an actress, were you
:27:12. > :27:15.watching Corrie as a kid and thought I want to do that, how did it come
:27:16. > :27:18.about? I always wanted to be an actress and singer from a young age.
:27:19. > :27:22.It was one of those annoying children that didn't shut up. You
:27:23. > :27:27.performed at Christmas, didn't you? Yeah. Used to drag my sister into it
:27:28. > :27:30.and she hated every moment of it. Fantastic.
:27:31. > :27:37.I have watched Corrie all my life, that was a huge ambition of mine to
:27:38. > :27:41.at some point be part of the show. At the moment for you, we were
:27:42. > :27:46.chatting earlier, I said how many days a week, you are the big thing
:27:47. > :27:49.at the moment, a huge storiline. Our new producer is amazing and the
:27:50. > :27:53.story lines are fantastic. Some real treats coming up over Christmas.
:27:54. > :28:00.Yeah, my character Eva, she's kind of involved in a bit of a love
:28:01. > :28:05.triangle at the moment. Her other half Aidan played by the lovely
:28:06. > :28:13.Shane Ward is confused which way to go. Torn between you, outrageous,
:28:14. > :28:17.there's something wrong here? He kind of loves them both. One of
:28:18. > :28:22.those selfish men. Greedy, that's what he is! Honestly, you lot have a
:28:23. > :28:25.lot to answer for, especially what's happened recently, but we won't go
:28:26. > :28:29.into that! When you read the script do you sometimes think that's not
:28:30. > :28:36.her, I wouldn't do that like her? Every day. She's much more feisty
:28:37. > :28:44.than I am. It's a huge part of the appeal of playing Eva, some of the
:28:45. > :28:48.stuff she does is pretty outrageous. I think I have poured five or six
:28:49. > :28:54.pints over people's heads over the years, it's like therapy playing
:28:55. > :28:58.Eva. Fabulous. Do you think of Tom sometimes when you do that and say
:28:59. > :29:02.that's for not cooking me lobster last night! Sometimes. Why the
:29:03. > :29:07.singing now, obviously you are still in Corry, how did you find time to
:29:08. > :29:11.do an album? I have always sang, like I say, from years ago I have
:29:12. > :29:15.always sang. So, the opportunity came up. I was kind of missing the
:29:16. > :29:21.live performance aspect a little bit so I decided I wanted to do a few
:29:22. > :29:26.live gigs so I am at the Lowry Theatre in Salford on 3 December.
:29:27. > :29:31.Then at the St James Theatre here in London on 23 December which is fab.
:29:32. > :29:36.The opportunity arose. So, doing an album is something I promised my
:29:37. > :29:40.grandad, God rest his soul, that I would always do. It was on my bucket
:29:41. > :29:44.list. The opportunity came up and I thought amazing, so, yeah, that's
:29:45. > :29:49.how it came about. You are pleased, it's jazzy, I was listening to bits
:29:50. > :29:54.before. It's a thing I would embarrassingly, not play your song,
:29:55. > :29:57.but I would be singing loudly in the car, people would be let's hear the
:29:58. > :30:02.music! It's one of those albums you can put on a dinner party and have a
:30:03. > :30:05.lovely dmras of wine and some gorgeous soup perhaps. Fabulous. I
:30:06. > :30:12.am loving you. Very chilled.
:30:13. > :30:20.It is timeless music. It is my favourite stuff. It is passed on to
:30:21. > :30:26.the generations. The last song on the album, Baby My, is what I used
:30:27. > :30:31.to sing to Alfie when I was pregnant, I sing him to sleep with
:30:32. > :30:36.it most nights. Dumbo, a big Disney fan. He is probably bored to tears
:30:37. > :30:46.with it. That is a really important song for me. When you go home and
:30:47. > :30:49.make this for Alfie and Tom, carrot, celery, onion, garlic and chilli
:30:50. > :30:52.sweated off in the pan. White beans, you can get the tinned ones or the
:30:53. > :30:55.fresh dried ones which you soak overnight and cook in stock with
:30:56. > :31:00.some hammer in it if you want, then we will add some lovely chicken
:31:01. > :31:07.stock. But you could make it totally vegetarian if you want to. That is
:31:08. > :31:11.it. I have put the chicken in there, but you could make a vegetarian, you
:31:12. > :31:18.can leave the cheese for vegetarian cheese. I always have these things.
:31:19. > :31:22.Years ago chefs were so bad, we would say, vegetarians, give them a
:31:23. > :31:29.vegetarian risotto and make it with mushroom stock, but we are much
:31:30. > :31:33.better now! That is good to hear! Just a clarification, I have never
:31:34. > :31:37.done that. My mum loves cooking for her son, the prodigal son,
:31:38. > :31:42.everything is amazing. She made a beautiful soup for him and his wife,
:31:43. > :31:46.there was pork in it and Nicole is a vegetarian. She says, don't worry,
:31:47. > :31:53.it'll be fine, she will never notice. You just think, mum, that is
:31:54. > :31:59.not the way to do it. That is what my dad would do. He is really big on
:32:00. > :32:05.meat, he would probably eat roadkill if he could. Just before we finish,
:32:06. > :32:12.we will add some kale and parsley. This is packed full of goodness. I
:32:13. > :32:17.was introducing Jason to the term rider, what you expect in your
:32:18. > :32:21.dressing room, he is now fascinated by it and will demand it. Are you
:32:22. > :32:27.demanding? You seem so lovely at nice that I can't believe it. Just a
:32:28. > :32:33.bit of water and coffee. You need to be a bit more demanding on the
:32:34. > :32:42.Coronation Street set. Do you have fancy caravans? I would not call
:32:43. > :32:46.them fancy. They are all right. 34-macro people, it is my dream. I
:32:47. > :32:53.will get one parked outside the restaurant. Come and get me when you
:32:54. > :32:58.need me, or just call my rider! The person is not the rider. You did not
:32:59. > :33:04.explain it properly. I will introduce you to mine, you will be
:33:05. > :33:07.fine. A little bit of cheese, some Gruyere and Parmesan. Lovely cheese
:33:08. > :33:16.on toast but would work with blue cheese if you had that as well. Zip
:33:17. > :33:18.that under the grill. I suppose the great beauty, you're filming in
:33:19. > :33:27.Manchester, you live in Manchester, you get to see Archie a lot. Alfie.
:33:28. > :33:32.Alfie, excuse me. I am less than ten minutes away from the studio, if I
:33:33. > :33:38.need my cuddle fix I can go home. Do you bring him on set? A few times.
:33:39. > :33:41.He adores Shane Ward, he loves listening to his music and is
:33:42. > :33:47.obsessed with him, when he saw him in real life he was like, Shane!
:33:48. > :33:52.Shane was singing to him and he was mesmerised. Do you think he will
:33:53. > :33:57.become a little actor? He is very musical, when I have taken him to
:33:58. > :34:01.band rehearsals he is mesmerised by musical instruments and loves to
:34:02. > :34:06.dance. I think there is a little bit of a performer in him. I have taught
:34:07. > :34:12.in jazz hands but Tom is like, no, they are goalie fans. Darragh Askew
:34:13. > :34:20.usable today, the other Mancunian girl? I am not a massive follower of
:34:21. > :34:27.football but I am a United fan. It was lovely to meet you as an Arsenal
:34:28. > :34:35.fan. It was going so well, you were so lovely. Lovely being on kale
:34:36. > :34:41.minestra. And some cheese on toast on the side. That is gorgeous, great
:34:42. > :34:46.on a cold day like today. Do you want heaven or hell, lobster or
:34:47. > :34:48.sardines? Please, guys, happen. Please.
:34:49. > :34:51.So what will I be making for Catherine at the end of the show?
:34:52. > :34:53.It could be her food heaven, lobster.
:34:54. > :34:56.I am going to make you a delicious lobster dish.
:34:57. > :34:57.I'll saute the lobster, add fresh ginger, spring
:34:58. > :35:03.Soy sauce, sesame, beautiful. Steamed greens on the side.
:35:04. > :35:06.But if hell gets the vote, I will make sardines on toast!
:35:07. > :35:09.I am quite happy with hell, because I want that.
:35:10. > :35:11.I'll grill fresh sardines and serve on soughdough toast
:35:12. > :35:14.with flamed Romano peppers, and garnish with parsley and chilli.
:35:15. > :35:22.And winter slaw the side. -- on the side.
:35:23. > :35:25.But you'll have to wait until the end of the show to see
:35:26. > :35:27.how our studio callers and chefs have voted!
:35:28. > :35:29.Time now to catch up with Ching-He Huang on her
:35:30. > :35:33.This week, she's left Ken Hom to make a visit to her family
:35:34. > :35:36.but will her grandfather be impressed by her cooking?
:35:37. > :35:50.The kitchen's just as my grandmother left it, and today, I'm cooking
:35:51. > :35:52.some of her favourite dishes for the family.
:35:53. > :36:00.The idea is to make a lunch in honour of my grandmother.
:36:01. > :36:05.So, she used to make delicious hama, clams.
:36:06. > :36:07.And prawns, she used to make drunken prawns -
:36:08. > :36:16.And then my favourite is zongzi, which is bamboo sticky rice,
:36:17. > :36:18.which my grandmother used to make for me, she was really
:36:19. > :36:27.When you're cooking for so many, timing is crucial, so I've
:36:28. > :36:32.We're starting with the most complicated dish -
:36:33. > :36:45.These are dried Chinese mushrooms, they've already been stir-fried
:36:46. > :36:50.But, of course, first, I pre-soaked just to soften them
:36:51. > :37:00.So that's dried shrimp and some shallots, and it's all been already
:37:01. > :37:04.sort of stir-fried with a little bit of soy sauce.
:37:05. > :37:08.And then this is the rice, so stir-frying raw rice,
:37:09. > :37:10.basically, just to get that fragrant, get lots
:37:11. > :37:20.Next, shape the bamboo leaf into a cup, fill it with some rice,
:37:21. > :37:28.a few pieces of braised pork belly, and another layer of rice.
:37:29. > :37:34.Then secure the parcels with string before you boil them.
:37:35. > :37:37.Now, the trick is to try and make them all the same size.
:37:38. > :37:41.They're all going to cook in the same time.
:37:42. > :37:44.I don't think my grandmother would approve, but one
:37:45. > :38:06.And then what we do, we cook it.
:38:07. > :38:21.Once it's cooked, you can use that knot to take it all out.
:38:22. > :38:24.I think I'm going to start with the prawns first.
:38:25. > :38:26.Next, I'm making one of my grandmother's signature
:38:27. > :38:33.Get the wok nice and hot, add the prawns, a little ginger,
:38:34. > :38:40.and a good splash of rice wine to get the shellfish nice and tipsy.
:38:41. > :38:42.My grandmother used to make drunken prawns for us
:38:43. > :38:47.when we were growing up, really tasty.
:38:48. > :38:50.So, like, the bitter sweetness of the Shaoxing rice wine enhances
:38:51. > :38:55.the sweetness of the prawns, and these are local river prawns.
:38:56. > :39:06.My grandmother's speciality was seafood, so I'm making another
:39:07. > :39:08.of her favourite dishes - fresh clams with Chinese basil,
:39:09. > :39:23.Just keep cooking until a lot of the shells have opened up.
:39:24. > :39:25.Once the food's ready, it's time to seat the guest
:39:26. > :40:20.It's got the best flavour, it's got the flavour
:40:21. > :40:29.They all think that this food is really similar
:40:30. > :40:46.I'm really happy because my grandfather just
:40:47. > :40:52.and, "It's got Grandmother's flavour."
:40:53. > :41:00.My grandfather's really vulnerable, and I've never
:41:01. > :41:09.My grandmother was an amazing woman, but she really groomed me to be
:41:10. > :41:13.a cook, at such a young age, and I didn't really think it
:41:14. > :41:17.would leave such an impression on me.
:41:18. > :41:21.They all give their hats off to my grandmother.
:41:22. > :41:24.You know, she was the cook, she was Exec Chef.
:41:25. > :41:28.She was the best one out of all of them.
:41:29. > :41:30.Now I really understand a bit of her more,
:41:31. > :41:42.My food memory started here and I didn't think I'd grow up
:41:43. > :41:46.I didn't think it would shape me so much.
:41:47. > :42:22.Lovely stuff, and Ching will be reunited with Ken Hom next week
:42:23. > :42:31.Tom Kerridge makes the king of desserts.
:42:32. > :42:37.He's baking his ultimate sticky toffee pudding.
:42:38. > :42:40.And it's almost omelette challenge time.
:42:41. > :42:45.and make the fastest omelette? you are EGG-sperts in the kitchen
:42:46. > :42:51.You must HEN-sure they are proper ones so no YOLK-ing around.
:42:52. > :42:57.Enough, enough! He is pretty good and quite competitive.
:42:58. > :42:59.And will Catherine get her food heaven, lobster?
:43:00. > :43:03.We'll find out at the end of the show.
:43:04. > :43:17.Where have you been, I have not seen you for so long? How can me. You
:43:18. > :43:23.always like, come out for dinner, but the phone does not ring, you
:43:24. > :43:26.don't write any more, I am bereft. I will get the Paul Cullen, I will
:43:27. > :43:38.brine it. If you can get the casserole on. -- I will get the pork
:43:39. > :43:48.going. We as this in water, we Bryan it. -- we brine it. When you cook
:43:49. > :43:58.it, it relaxes the meet more. This will be the lovely sage crumb. I
:43:59. > :44:03.will get the verge. -- vegetables. It was a bit undercooked in
:44:04. > :44:06.rehearsal, that is not good. We had sushi pork earlier excavation at
:44:07. > :44:18.what have you been up to, a new restaurant opening? A new restaurant
:44:19. > :44:23.opening on Monday, Temple And Sons, right next to City Unsocial, the
:44:24. > :44:30.mission and starred restaurant in the City. The menu is loosely based
:44:31. > :44:37.around good, honest British food. All the dishes are super good value
:44:38. > :44:42.for money, very simple. Starters up to ?6, main courses between ?16 and
:44:43. > :44:50.?20, you don't have to book in advance, turn up, gets an good food.
:44:51. > :44:57.Brewing our own beer. Temple And Sons, the former Prime Minister from
:44:58. > :45:02.the 1700s, he used to own the site and his business partner, Lord
:45:03. > :45:08.Temple, they used to go to the inn that with their friends. Look at you
:45:09. > :45:15.with the history! Got no choice when you had to come up with the name.
:45:16. > :45:23.When you first go in everything is based around an Old Vic are toian
:45:24. > :45:28.grocery store. When you walk in the bar is a counterof an old-fashioned
:45:29. > :45:31.store. We can all the cocktails, when you order a cocktail it comes
:45:32. > :45:45.from the Canary at the back, you open it yourself and power it in.
:45:46. > :45:52.It's a lot of fun. We are having fun with it. All the food is cooked over
:45:53. > :45:56.fire, so no gas, no electric in the kitchen. Everything is charcoal and
:45:57. > :46:01.stuff like that. Why have you done that? It suits the concept. When
:46:02. > :46:05.food is really simple it gives it maximum flavour. It's also one of
:46:06. > :46:10.the reasons why I have done it. Also just to do something different.
:46:11. > :46:16.Yeah. It's really sort of on trend at the moment, but it is a bit. Lots
:46:17. > :46:22.of people... I always like to be trendy, you know that. I am looking
:46:23. > :46:26.at your trendy clothes. There is me in my M top and there is you with
:46:27. > :46:31.your Tom Ford. Where did it go wrong? We started off together in
:46:32. > :46:38.Dubai. They were my Christmas present. You need to know this, we
:46:39. > :46:42.have been in Dubai together, not as a couple, working together. Dubai
:46:43. > :46:49.has more petrol stations than anywhere else in the planet because
:46:50. > :46:57.oil is cheap. Right. So, two occasions she calls me... I think
:46:58. > :47:02.it's one. No, two. Ang calls 2.00 in the morning, where she had been I
:47:03. > :47:07.have no idea, that's another story. My mum's watching this, please.
:47:08. > :47:17.She's run out of petrol, 57 petrol stations on a four-mile road and
:47:18. > :47:22.she's runt of petrol. My boyfriend puts a can in the back of the car
:47:23. > :47:27.now. We went to Afghanistan, and we were going to cook for the troops.
:47:28. > :47:33.On the plane flying in and we have to put on our bulletproof jackets. I
:47:34. > :47:41.said oh, this is really light. He goes, yeah, you have forgotten to
:47:42. > :47:45.put the metal bits in. So we have history, we always had a great time
:47:46. > :47:51.together. Let's recap. The vegetables in there. The pork in
:47:52. > :47:56.there. Once it's nicely coloured, turn it over. For the sake of telly
:47:57. > :48:02.we will speed it up. The wine in there. You are using white wine.
:48:03. > :48:07.Yeah. You can use red. We have a nice white wine going in there.
:48:08. > :48:12.Cover it with stock. OK then whack the lid on it and stick it in the
:48:13. > :48:17.oven. How long would you cook that for? Two, two-and-a-half hours. Nice
:48:18. > :48:21.and tender. Then with the magic of TV it looks like that when it's
:48:22. > :48:25.cooked. Perfect. Then it's got that lovely colour. Then we are going to
:48:26. > :48:34.use that for the sauce. Take all the sauce off. Then we end up with this.
:48:35. > :48:38.Also all the bits you are not going to use you can break them down and
:48:39. > :48:44.add it to pasta so you don't waste it. We drain the sauce off and throw
:48:45. > :48:49.away the vegetables, I have been taught pass the veg through and it
:48:50. > :48:54.acts as a thickener we are perfect. Obviously, once it's cooked you cool
:48:55. > :48:57.it down and you will roll it. You end up with this. Here we have a
:48:58. > :49:08.lovely bit of the collar, it's nice and tender. We rolled it in cling
:49:09. > :49:13.film. You get lovely steaks. We are going to put those back through the
:49:14. > :49:20.sauce. Into the sauce now, perfect. That's reduced. We will whack that
:49:21. > :49:25.there. How do you come up within the concepts then, what made you come up
:49:26. > :49:29.with the concept of the barbecue flavour or the roasting on the
:49:30. > :49:35.grill? When we got a chance to do the restaurant and the landlords of
:49:36. > :49:38.Tower 42 where it is said we have this site, we are interested in
:49:39. > :49:43.doing a partnership with you so we looked at it and I examined the area
:49:44. > :49:46.where the restaurant is going to be and looked at people's eating
:49:47. > :49:51.behaviours in the area, in the City a lot of guys are looking for quick
:49:52. > :49:57.lunches and ladies, of course. We wanted to provide something quick,
:49:58. > :50:02.easy and tasty and accessible and good value. When you think about how
:50:03. > :50:06.the City's changed when we first started cooking you were one side of
:50:07. > :50:12.the square and I was the other, everyone from the City came in. Now
:50:13. > :50:16.no one needs to travel because London's so insular. So many
:50:17. > :50:23.restaurants, incredible. Explain this crumb. I have added the panko,
:50:24. > :50:27.the Japanese bread crumbs. Chop that up briefly, add salt and lemon.
:50:28. > :50:34.Extra olive oil and that's the dressing. It's that quick. You can
:50:35. > :50:39.keep this, put it in an airtight container once you have made it. You
:50:40. > :50:44.don't need to deep fry the tissue. What's going on! Interesting! You
:50:45. > :50:49.don't want the tissue in there? No, no, we are fine without tissue! A
:50:50. > :50:53.little concept for you. In Dubai I said to Angela before we opened, any
:50:54. > :50:58.chance of getting the menu? Honestly, mum, if you are watching,
:50:59. > :51:03.can I just say he is exaggerating, OK. That's so unfair. I am not going
:51:04. > :51:08.to chop this up now to spite you. Now you are getting cheeky. OK, so
:51:09. > :51:13.you cook that and rest it for a little bit. Then all of this, this
:51:14. > :51:18.is obviously a restaurant dish but it can be done at home ahead. Yeah,
:51:19. > :51:24.super easy. Is that all right or juice in with the crumb? A bit of
:51:25. > :51:28.rind and juice if that's OK. Give that little bit of crunchy flavour.
:51:29. > :51:33.I am beating up the mash. This will fill you full of horrors, but what
:51:34. > :51:40.we do is we tack the potato, boil them very quickly, boil them slowly
:51:41. > :51:45.in skins, peel them with gloves, push it through the back of your
:51:46. > :51:52.hand and then weigh it so if it's a kilo of raw matter of potato, then
:51:53. > :51:57.we add a kilo of fat. Butter and cream and you get this amazing
:51:58. > :52:06.potato. That sounds amazing. So the plate is here, my love. OK we can
:52:07. > :52:13.start. Plenty of time. Take a dollop of lovely creamy mash. I couldn't
:52:14. > :52:19.find... I will let you away because I love you. Jason has been telling
:52:20. > :52:23.stories about All Yours day. All I will say to you, car park... Gosh,
:52:24. > :52:28.can't believe you are bringing that up! He is an avid golfer, guys.
:52:29. > :52:31.Loves it. One time I was looking through security film I see Jason go
:52:32. > :52:36.to the car and lifts up the lid. This is the truth. He takes out his
:52:37. > :52:40.clubs and he is in the car park practising his swing. I thought he
:52:41. > :52:46.has too much time on his hands that chef. He needs to get back in the
:52:47. > :52:50.kitchen. We are even now! Can't tell any more bad stories about each
:52:51. > :52:55.other. Beautiful. Crumb is going on top there. We will scatter those
:52:56. > :53:02.over. This dish will be in the new restaurant? Absolutely. It's a
:53:03. > :53:06.little bit of pork crackling. How would you do that? Explain that We
:53:07. > :53:12.take the collar off, scrape it right back. Slowly cook it, it's a cheffy
:53:13. > :53:17.thing. Cook it until it's nearly falling apart. Dry it out for about
:53:18. > :53:22.12, 14 hours. Could you dry it in a low oven at home? Absolutely. It
:53:23. > :53:28.makes lovely pork crackling to stick on top to give more fixture.
:53:29. > :53:34.Fantastic. Name of the dish? That's my roasted, barbecued pork chop with
:53:35. > :53:36.braised collar, creamy mash, pork crackling and a little bit of
:53:37. > :53:41.dressing with pine nuts. Fantastic. Looks amazing.
:53:42. > :53:55.OK. Hope you are after a little bit of pork there. Looks amazing. Happy.
:53:56. > :53:59.Lovely. Right, breakfast. Go on, tuck in. It's a proper northern
:54:00. > :54:04.portion. It's a starter. Yeah, this is a starter for me. I feel left
:54:05. > :54:13.out, all northerners today. I am the southern lass. Amazing. It's so
:54:14. > :54:17.soft. Do you cook a lot of meat, Catherine I don't generally cook a
:54:18. > :54:23.lot of pork because I am never sure what to do flavour-wise. That's so
:54:24. > :54:31.tender and flavoursome. I am going to try that. You could do the chops.
:54:32. > :54:40.Gorgeous. Let's get back to Susie in Dorking. Oh, it's all going wrong!
:54:41. > :54:56.She has chosen an amazing wine to go with Jason's perfect pork.
:54:57. > :55:03.Jason's dish is a celebration of the glorious pig and all the different
:55:04. > :55:07.ways it can be cooked and eaten. It also shows how versatile pork is
:55:08. > :55:13.because this dish is almost as much at home with a red wine as a white.
:55:14. > :55:28.In terms of red it needs something fresh, bright and juicy. So,
:55:29. > :55:34.I am a big fan of white wine with pork. In this case to match
:55:35. > :55:41.everything on the plate we need a wine that's medium bodied, gently
:55:42. > :55:45.aromatic and fruity. For that I have chosen this delightful Fiano 2015
:55:46. > :55:49.from the sunny south of Italy. Although the Brian on Jason's pork
:55:50. > :55:54.is thoroughly washed off, there's still a bit of saltiness in this
:55:55. > :56:00.recipe and that's why it needs a wine with plenty of ripe fruit. As
:56:01. > :56:03.with many Italian whites there is a lovely herbal character here that
:56:04. > :56:09.will pick up on the sage in Jason's dish. There's plenty of refreshing
:56:10. > :56:14.acidity to cut through the richness of the pork collar, the sticky sauce
:56:15. > :56:19.and that crackling. Then there is also an almond note that ties in
:56:20. > :56:25.perfectly with the pine nut crumb and that hint of wood smoke. So,
:56:26. > :56:35.Jason, here's to your delicious homage to the hog.
:56:36. > :56:39.Do you like the wine? Lovely, it was great. Works really well with the
:56:40. > :56:44.pork. Great match. You don't need to do red wine. It's delicious with the
:56:45. > :56:46.white wine. Absolutely. Do you guys like it? Yeah, really crisp and
:56:47. > :56:49.fresh. It's time to catch up with those
:56:50. > :56:52.Hairy Bikers, Si and Dave. They're recreating one
:56:53. > :57:17.of our favourite takeaways. Today in the best of British kitchen
:57:18. > :57:22.we are focussing on a classic. A dish our Brits have been lapping up
:57:23. > :57:28.out of foil containers for decades. We are cooking... Vindaloo! It's a
:57:29. > :57:31.great dish. What was once seen as a young man's rite of passage as he
:57:32. > :57:36.tries to eat the hottest curry on the menu. In fact, when cooked
:57:37. > :57:43.properly a vindaloo is a sophisticated dish. Right, let's
:57:44. > :57:47.begin the build of our vindaloo. What I am going to do is take this
:57:48. > :57:51.lovely piece of lamb Antrim it a little bit. We are using shoulder of
:57:52. > :57:57.lamb, it's great for curries, but you want a certain amount of fat in
:57:58. > :58:05.it but it's best to trim off the stringy bits. Like the base of many
:58:06. > :58:09.curries, it starts off with a pan of fried onions. Once you have chopped
:58:10. > :58:13.the onions fry them until they're nicely brown.
:58:14. > :58:20.Now, this is what we are going to do.
:58:21. > :58:25.We have cut through this lovely piece of shoulder of lamb. We have
:58:26. > :58:33.taken the sinew off. We will add two tablespoons of oil.
:58:34. > :58:37.And 100 mils of red wine vinegar. Now the reason I am mentioning very
:58:38. > :58:41.clearly the amount of vinegar that goes in, you need to measure it, it
:58:42. > :58:47.cannot be done by eye. If you don't measure it, it becomes a bit too
:58:48. > :58:57.vinegar-y and you want the flavours to balance. 100 mils. There we go.
:58:58. > :59:03.About two teaspoons of salt. Then what we are going to do is going to
:59:04. > :59:07.make sure that the lamb shoulder is combined with those three
:59:08. > :59:13.ingredients. We are going to cover it in cling film and stick it in the
:59:14. > :59:16.fridge and going to chill it down and marinade it for two hours. But
:59:17. > :59:19.you will be pleased to hear you don't have to wait that long because
:59:20. > :59:24.I have one that I have done earlier and I am going to go and get it.
:59:25. > :59:24.Can we leave that overnight and have another vindaloo tomorrow?
:59:25. > :59:36.Yes! Once it has marinated for a couple
:59:37. > :59:41.of hours, take the lamb out the keep the marinade. We will use that to
:59:42. > :59:45.add flavour later. In batches we will fry of the marinated shoulder
:59:46. > :59:50.of lamb. We don't want to overcrowd the pan and we want, on the meter.
:59:51. > :59:58.As soon as it is coloured, I will set it aside in the bowl. Dead
:59:59. > :00:03.simple. That is what we are after. Next up, the vindaloo curry paste.
:00:04. > :00:08.Roughly chop the medium-sized onion, chuck it into the food processor,
:00:09. > :00:13.followed by six cloves of garlic, 25 grams of chopped ginger and three
:00:14. > :00:20.big red chilies. And I will leave the seeds in. Just like Guy Fawkes,
:00:21. > :00:23.mix together your explosives. One tablespoon of English mustard, one
:00:24. > :00:28.tablespoon of Grand Cayman macro, one tablespoon of ground coriander,
:00:29. > :00:35.one tablespoon paprika, two tablespoons of turmeric for colour
:00:36. > :00:38.and two teaspoons of cayenne pepper. And to temperate, one teaspoon of
:00:39. > :00:46.cinnamon. The spice and that should come with a health warning. Process
:00:47. > :00:50.this to a paste. That is the paste. Wow! There seems to be a lot of
:00:51. > :01:00.paste but, honestly, that is what you want your vindaloo. Hey, man!
:01:01. > :01:13.Put that in with the onions, cook the paste off. Look at that! That
:01:14. > :01:19.tends to kick up a little. This is what we are trying to get, a little
:01:20. > :01:24.bit of gloss, a little bit of Browning, caramelised Asian. At that
:01:25. > :01:31.point, take it out, set it aside, ready for the main curry. Beautiful.
:01:32. > :01:36.Imprisoned the vindaloo. But the spices into the pot. Throw in the
:01:37. > :01:45.meet with the spice, and arresting juicers. Give that a whisk. Now, the
:01:46. > :01:50.spices are kissing and caressing the marinated braised lamb. If that does
:01:51. > :01:54.not already look like a vindaloo, I will eat my own feet. It looks like
:01:55. > :02:04.a vindaloo already. Place the reserved marinade back into the
:02:05. > :02:11.vindaloo. Add half a litre of water. Just to make it even hotter! There
:02:12. > :02:22.is not much chilli in there. Utters not matter. It is a slow build.
:02:23. > :02:25.# I feel good... What appears to be essential, although I don't know
:02:26. > :02:31.whether flavour will come from, bay leaves. It might be slightly choked
:02:32. > :02:37.with flavour, but they may add something and it is in the recipe.
:02:38. > :02:43.Two teaspoons of salt. One more stir, and then to keep the moisture
:02:44. > :02:50.in, cover with baking parchment. Then it goes on to the oven at 180
:02:51. > :02:57.degrees for 45 minutes. Peel 500 grams of potatoes and cut them into
:02:58. > :03:04.chunks. It smells lovely. Now put the potatoes in. Look at the colour
:03:05. > :03:19.of that! Then back into the oven for another hour.
:03:20. > :03:25.Yes, look at that. Oh! That is a real vindaloo. Finish of the dish
:03:26. > :03:33.with a sprig of coriander and naan bread on the side. Top with a little
:03:34. > :03:42.ride to take the edge off the heat. -- top with a little raita. It is
:03:43. > :03:48.just right, it is all that. Takeaway at its best. Tender lamb that melts
:03:49. > :03:52.in the mouse at -- melts in the mouth and spices that erupt on the
:03:53. > :03:54.tongue... The vindaloo is a king amongst curries.
:03:55. > :03:56.I think that was just about hot enough.
:03:57. > :04:01.Now, let's speak to some of you at home.
:04:02. > :04:07.We have got callers calling, first up it is Ryan from Newcastle upon
:04:08. > :04:12.Tyne, what is your question? Hello, Angela. A quick question in regards
:04:13. > :04:16.to having a lot of black pudding and I wanted to be the staple of the
:04:17. > :04:21.dish, I don't know what to do with it and I wondered what to do. I love
:04:22. > :04:26.black pudding but I will hand it over to Jason Michael. I love it.
:04:27. > :04:30.The great thing to do is put it in a full English breakfast, that is the
:04:31. > :04:34.best. If you're looking for a starter, Marcia Dem, neeps and
:04:35. > :04:40.tatties, make a crushed neeps and tatties at the bottom, break the
:04:41. > :04:47.Brack pudding down, roast the snails, put it all in, make a ball,
:04:48. > :04:52.pan fry it and said that on top. The dishes called Heaven and earth. Do
:04:53. > :05:01.you like the sound about? Perfect. Michael? Dice it up, Madeira, pork,
:05:02. > :05:06.reduce it, blended so it is silky smooth, a silky smooth puree,
:05:07. > :05:11.garnish it with any meats, or just on its own with bread, makes it a
:05:12. > :05:16.bit more refined, perfect. They like to complicated, I am saying just fry
:05:17. > :05:24.an egg and put it on top. For the lovely Catherine, heaven or hell?
:05:25. > :05:27.Heaven. One in the bag, Catherine. Catherine has a tweet?
:05:28. > :05:38.Briony has five pigeon breasts, what should she do, please? Michael? 5%
:05:39. > :05:44.brine, 5% salt and water, brine it overnight, dry it for another night
:05:45. > :05:47.in a fridge, when you pan fry it, it does not curl up, seasoned
:05:48. > :05:58.perfectly, the blood does not come out. Is that softer, then? A lot
:05:59. > :06:04.softer, perfect. Briony, pigeons come with two breasts, what happened
:06:05. > :06:09.to the sixth breast?! The same sort of thing, roast them really nicely,
:06:10. > :06:14.seasonal berries like elderberries or blackberries, make a beautiful
:06:15. > :06:21.dressing with pigeon source, some beautiful winter berries in season,
:06:22. > :06:27.that macro winter leagues, leaves and berries on the top, winter
:06:28. > :06:30.salad. They both sound delicious. Another tweet? Charlotte is cooking
:06:31. > :06:37.steak for a family meal tonight and wants to know the perfect sauce. You
:06:38. > :06:41.have asked some good people. Come on, Atherton? Charlotte, I love a
:06:42. > :06:47.good steak, give me your address and I will be around and cook it for you
:06:48. > :06:52.excavation that is a date. Pan fry it, give it a rest, that gives you
:06:53. > :06:56.four or five minutes to make the sauce, Dijon mustard, mushrooms,
:06:57. > :07:01.roast them in the fat from the state, onion, cook it down, blues of
:07:02. > :07:09.your choice, brandy or cognac or whiskey or something. Stark, reduce,
:07:10. > :07:16.cream and butter, the perfect steak sauce. Michael? Tarragon, deglaze
:07:17. > :07:22.the pan with white wine, tarragon, reduce it down, steak back into it,
:07:23. > :07:26.spoon it over, nice and fresh, no fat or anything, leave it in the
:07:27. > :07:31.natural juices with the sharpness of the tarragon. It is all about the
:07:32. > :07:37.state and the natural juices. We have another caller, Heather from
:07:38. > :07:42.Leeds. I would like an alternative to Turkey for Christmas Day, and I
:07:43. > :07:49.cook for nine people. Do you like Turkey, Michael? Is that your
:07:50. > :07:54.Christmas staple? I detest it. It is the only day I have to cook it, my
:07:55. > :07:59.wife loves it. What would you do with it, or an alternative to it?
:08:00. > :08:04.Goose is always good, or you can't beat a rib of beef. For that amount
:08:05. > :08:09.of people, forget about it, put it on the barbecue outside and just
:08:10. > :08:16.carve it away. Now you are a country guy, you can put it in the Aga and
:08:17. > :08:23.you are done. For about four days, it takes 20 minutes to make
:08:24. > :08:28.chocolate! It always amazes me that instead of the turkey, people want
:08:29. > :08:32.to get a dark, sorry, a chicken filled with a duck, filled with the
:08:33. > :08:37.quail, you get this thing all stuck together, it looks like
:08:38. > :08:41.Frankenstein. Don't do that. Take a lovely dark, dark is such a
:08:42. > :08:44.wonderful meat, steam at first, everybody roasted straightaway but
:08:45. > :08:49.steam at first to render the fat down, score it, it is half cooked,
:08:50. > :08:54.ready for quick states that you do not spend all day in the kitchen.
:08:55. > :09:03.Make your garnish is, your Brussels etc, a beautiful fruit sauce, honey,
:09:04. > :09:07.lavender, stick it in the oven for about an hour and 35 minutes and you
:09:08. > :09:11.have the perfect roast duck. When I cooked duck for Christmas Day my
:09:12. > :09:16.mother said, I think we need Turkey next year, Angela. It was like
:09:17. > :09:23.Peking duck, it was quite roasted excavation at heaven or hell?
:09:24. > :09:27.Definitely heaven. That is two in the bag. Simon from the Netherlands,
:09:28. > :09:33.what would you like to ask? Good morning. I was given a pig's head
:09:34. > :09:38.yesterday, I would like to know what I can use it for and how I can use
:09:39. > :09:43.it. Interesting that you were randomly given a pig 's head, that
:09:44. > :09:48.is another question. Michael, what you would do? Boiler like my mother
:09:49. > :09:54.used to do and make a proper northern pea and ham soup. -- boil
:09:55. > :10:00.it like. Simon, you need better mates. My friends normally buy
:10:01. > :10:12.Macromedia beer or some nice wine. With that pig's heads, while it's in
:10:13. > :10:18.chicken stock, star anise, Thai, cloves, garlic, lemon grass,
:10:19. > :10:25.aromatics, vegetables. Bracelets, take all the jowls and cheeks out
:10:26. > :10:29.etc, roast it, back in the stock and the vegetables, reduce it so it is
:10:30. > :10:35.sticky and serve it with mashed potato. Heaven or hell? It's got to
:10:36. > :10:36.be heaven. Why does nobody want the sardines?
:10:37. > :10:40.It's time for the omelette challenge.
:10:41. > :10:51.Let's go, come on. You know you want to. It is amazing. Michael, he is
:10:52. > :10:58.quite competitive, the old Atherton. In rehearsal he told me he has been
:10:59. > :11:02.doing it every day. Every day. Anybody who has had the omelette at
:11:03. > :11:09.Gidleigh Park for the last month, it has been cooked by Michael. On
:11:10. > :11:10.18.96, quite competitive. Have you got white troubles? If you put that
:11:11. > :11:12.in, that is it. You must use three eggs but feel
:11:13. > :11:16.free to use anything else Butter, cheese, anything.
:11:17. > :11:22.in front of you to make them The clocks stop when your
:11:23. > :11:25.omelette hits the plates. Let's put the clocks on the screen
:11:26. > :11:30.for everyone at home, please. Very compact at it. Oh, my lord! --
:11:31. > :12:03.very competitive. Come on, that does not look like an
:12:04. > :12:10.omelette, Atherton. Oh, my goodness! Seriously? You jeopardise my cooking
:12:11. > :12:13.career every time I do this. I really did forget to add the words
:12:14. > :12:21.make it look like and on that and Scrabble Dijks. Michael, I gave you
:12:22. > :12:30.this to do it, I will put it on top. A little bit of that. That is
:12:31. > :12:38.cheating. I mean, even with the white trouble... Did you put any
:12:39. > :12:43.salt in it, any seasoning? That, to me... It is not an
:12:44. > :12:49.omelette. I am not even quite sure this is cooked, love. In the darkest
:12:50. > :12:54.depths of Serbia, this is a speciality dish. Is this a mad
:12:55. > :13:01.Mongolian omelette that you found? Now I will upset at that cuisine! I
:13:02. > :13:06.am embarrassed you, chef. If you dig deep enough, it is cooked somewhere.
:13:07. > :13:11.That is not an omelette, that is raw with a bit of cooked egg.
:13:12. > :13:14.Outrageous. Michael, even though it is your first time and I love you
:13:15. > :13:21.and your food and even if I put the white trouble on, you are going in
:13:22. > :13:26.the bin. What about that, that is cooked? I am feeling the power.
:13:27. > :13:31.Atherton, you are going in the bin. That will be one of the early times
:13:32. > :13:36.I say that in my career about you. The amount of mission and stars
:13:37. > :13:43.between you, shameful. It is worth going in the bin for a bit of your
:13:44. > :13:49.jazz. This is Catherine's music, fabulous. I love this song as well.
:13:50. > :13:55.Amazing, this is a Carpenters classic. My dad introduced me to the
:13:56. > :13:57.Carpenters, Barb. A fabulous song. So will Catherine get her food
:13:58. > :14:00.heaven, lobster with spring Or her food hell, sardines
:14:01. > :14:03.on sourdough toast? Not at the moment because people are
:14:04. > :14:06.voting against me! We'll find out which one you're
:14:07. > :14:09.getting after Tom Kerridge makes the king of desserts,
:14:10. > :14:26.a sticky toffee pudding. What better way to round off a great
:14:27. > :14:30.dinner than with a classic British pudding? I am going to show you my
:14:31. > :14:34.twist on an all-time favourite. Trust me, you will always have room
:14:35. > :14:39.for this pud. This is my version of sticky toffee
:14:40. > :14:46.pudding. With my ultimate toffee sauce.
:14:47. > :14:52.First thing we are going to do, water and rum.
:14:53. > :14:57.This will make a lovely boozy base for the puds. One van I will will
:14:58. > :15:02.pod. A little tip with vanilla, don't store it in the fridge. It
:15:03. > :15:06.tends to dry it out. It's in the seeds and stick the pod in for an
:15:07. > :15:10.extra whack of flavour. Bring the whole lot to the boil.
:15:11. > :15:13.Next job is to chop rich sticky dates.
:15:14. > :15:20.The dates for this dish are really important. They give a beautiful
:15:21. > :15:29.kind of sticky toffee flavour going on. Everything about this dish comes
:15:30. > :15:32.from the dark side. It's got dates, unrefined sugar, rum, bananas. It's
:15:33. > :15:37.amazing. Then just power the hot rum and
:15:38. > :15:40.vanilla mix over the dates. What will happen is it's like
:15:41. > :15:45.getting into a warm bath, they'll sit there and they'll absorb that
:15:46. > :15:49.lovely flavour. Whilst they do their thing, get the pudding batter
:15:50. > :15:57.together. It's just 150 grams of plain four and two teaspoon of
:15:58. > :16:04.bicarb for a lift. Give that a quick sieve. Get some air into it. Dark
:16:05. > :16:11.brown sugar, it's that unrefined flavour that comes from it, it
:16:12. > :16:15.smells bitter but when you cook it it goes really rich. And softened
:16:16. > :16:20.butter creamed together until light and fluffy.
:16:21. > :16:25.Then we are going to add three eggs. One by one.
:16:26. > :16:30.If you chuck them all in at once the mix might split. Then tip in the
:16:31. > :16:34.flour and bicarb. Turn the machine back on, very, very gently. If you
:16:35. > :16:41.do it too quickly you will get clouds of flour.
:16:42. > :16:46.I have learned that from experience! Another quick mix and it's ready for
:16:47. > :16:52.the boozy dates. They've taken off that lovely flavour of rum and
:16:53. > :16:59.vanilla. Smells amazing. We are going to power it in.
:17:00. > :17:04.Then fold it all together. Then just power the mix into
:17:05. > :17:09.buttered and floured moulds. You can do this in one big loaf tin but
:17:10. > :17:12.feels a little bit more special as an individual dessert if you have
:17:13. > :17:18.people coming round. Then it's into a preheated oven ash
:17:19. > :17:23.12-15 minutes. Whilst there in the oven we will
:17:24. > :17:28.have a clean down and we will make the ultimate toffee sauce. It's well
:17:29. > :17:39.tasty over ice-cream or fruit salad and it makes these puddings hard to
:17:40. > :17:41.resist. It's 175 grams of demerera sugar, butter, generous drizzle of
:17:42. > :17:47.thick black treacle and golden syrup. This is not a dessert to hold
:17:48. > :17:54.back on! Bring to the boil and simmer until
:17:55. > :18:01.they become a dark caramel. Then in with double cream, give it a whisk
:18:02. > :18:06.and a good pinch of salt for a cheeky salted caramel finish.
:18:07. > :18:13.The sauce is done and that's proper lush. Puddings are ready.
:18:14. > :18:21.To finish it and make it super special, we are going to garnish it
:18:22. > :18:28.up with caramelised banana. This looks fiddly and a bit of a
:18:29. > :18:35.pain, but I am telling you, this will be the ultimate topping to your
:18:36. > :18:41.amazing sticky toffee pudding. I am going to layer on sliced bananas all
:18:42. > :18:49.around the outside. Give them a generous sprinkling of
:18:50. > :18:58.sugar and then we grab the best toy of all. You can get this from any
:18:59. > :19:03.DIY store. But don't worry, a kitchen blow
:19:04. > :19:10.torch or a super hot grill will get the job done. Sticky toffee pudding
:19:11. > :19:27.with toffee sauce and caramelised banana. Amazing.
:19:28. > :19:30.Right, time to find out whether Catherine is getting her
:19:31. > :19:43.Three people went for heaven. Unless we rigged it... Food hell was the
:19:44. > :19:52.sardines, we were going to do them with salsa, pepper, spring onion and
:19:53. > :19:59.chilli and serve on sourdough. Or food heaven, lobster serve it with a
:20:00. > :20:03.spring onions and ginger, rice wine vinegar and Sesame oil and some
:20:04. > :20:08.steamed vegetables, Chinese cabbage with fish sauce and soy sauce. You
:20:09. > :20:13.are happy you have that? She won it. You were too nice to her and the
:20:14. > :20:18.listeners were too nice. Let's go out, out of the way. Honestly, you
:20:19. > :20:22.are loved by the British public. It's only because I love sardines. I
:20:23. > :20:29.will give the boys the lobster to do. Jason, if you don't mind doing
:20:30. > :20:34.the lobster. Get rid of that as well, Michael. I am really glad I
:20:35. > :20:37.got lobster, when I eat out on a special occasion I always order it
:20:38. > :20:43.but I have never actually cooked it. Right. What we have done is, you see
:20:44. > :20:48.here the colour's changed. Normally it's a blue dark colour. We have
:20:49. > :20:54.cooked it before. All we are going to do is sautee it in the pan. If
:20:55. > :20:58.you went somewhere, like if you were in China or somewhere or really
:20:59. > :21:02.authentic a lovely stir fry with lobster they would have it raw. You
:21:03. > :21:06.would have the lobster shell and the meat in. You cook it like that.
:21:07. > :21:14.Isle start off with a little bit of ginger. This is going to be in your
:21:15. > :21:19.rider. We will make Coronation Street do this lovely dish. And
:21:20. > :21:25.again it's healthy. Or when you go to London next and doing your tour
:21:26. > :21:34.you should ask for it to be in the dressing room 100%, I need to up my
:21:35. > :21:39.maintenance. Chop this up? Yeah, and keep the nice shell. Sesame in
:21:40. > :21:44.there. I love the smell of Sesame. And ginger in there. Album released
:21:45. > :21:47.in time for Christmas, happy with everything? Yes, fits perfectly in
:21:48. > :21:53.one's stocking. Brilliant, love that. Exactly.
:21:54. > :21:58.Remind me of the name. It's called Rise. Guys, if you haven't any
:21:59. > :22:05.Christmas presents, if you are like me and Jason you won't have got them
:22:06. > :22:10.yet. That's how life has changed. I remember getting an orange and a
:22:11. > :22:16.walnut. That's the difference. Now you get CDs. My 11-year-old has the
:22:17. > :22:20.iPad out with a list. You are lucky still with yours, he is young, he
:22:21. > :22:24.doesn't anticipate what he is going to have to get for Christmas. Kids
:22:25. > :22:31.are so hi-tech now. Do you remember that, I was talking the other day to
:22:32. > :22:36.someone I used - I used to have a mixed tapes. You are too young. No,
:22:37. > :22:41.I used to do mixed tapes. On a Sunday night when it was Radio 1,
:22:42. > :22:46.the countdown charts you would have - you are too young for this by the
:22:47. > :22:49.way, get a tape recorder and me and my sister would be waiting for the
:22:50. > :22:57.voice to stop and you would record it. On to the next one. I used to do
:22:58. > :23:02.that. You didn't want the DJ's voice in it. That was the thing. I said
:23:03. > :23:13.the word the other day in the kitchen, you need to help improve
:23:14. > :23:22.your English is get a cassettee, the whole kitchen went, what's that? I
:23:23. > :23:27.said I feel like I need a Walkman the other day. We have the stir fry
:23:28. > :23:32.in there, spring onions, soy sauce and Sesame. Now we are going to put
:23:33. > :23:38.in our lobster. Get the plate, Jason. Guys, this is what happens
:23:39. > :23:49.when you cook with male chefs, if you could clean up around you boys.
:23:50. > :23:57.No problem. We are going to put the Pak Choi in there. Smells amazing.
:23:58. > :24:00.Then we will put more, we will really get that soy sauce flavour.
:24:01. > :24:05.Tiny little bit of sugar, as well. I think that works with it. Finally to
:24:06. > :24:10.finish we are going to put a bit of stock in and that just does it.
:24:11. > :24:15.What's the stock? A chicken stock. You can use fish if you want. A lot
:24:16. > :24:18.of people, don't know about you guys, but everyone is obsessed with
:24:19. > :24:23.stock which is great and we should use loads, but to be honest water is
:24:24. > :24:29.fine. Sometimes we all get obsessed that we have to have stock and the
:24:30. > :24:36.rest of it. Right, put the shells on there guys. Both? Yeah, both shells
:24:37. > :24:39.and we will fill that up as soon as the Pak Choi has wilted down a
:24:40. > :24:44.little bit and we will finish it with the spring onion.
:24:45. > :24:56.Look at the colour, it's beautiful. Amazing. I have just had a tweet
:24:57. > :25:04.come through, someone's asking, rhubarb left over, what would you
:25:05. > :25:10.do? If it's the tougher summer one, not the Yorkshire stuff, on the
:25:11. > :25:17.stove with sugar, really slowly, get a lovely clear rhubarb juice and you
:25:18. > :25:24.can freeze it and use it as a gel or drinking. Lovely colour, as well.
:25:25. > :25:29.100 grams of sugar per kilo and it's perfect. Lovely. I love rhubarb. One
:25:30. > :25:35.more coming through, leg of goat. That's one of my favourite meats at
:25:36. > :25:43.the moment. It's delicious. What would you do with that? It makes a
:25:44. > :25:47.fantastic curry. Thai green, ginger, garlic, lemongrass. Note I am still
:25:48. > :25:52.clearing down! FYI! We will give you a hand. No, you two stay there.
:25:53. > :26:00.Carry on talking about the goat. It's fine. Do as we are told. Try
:26:01. > :26:05.that, see if you need something else.
:26:06. > :26:08.For Christmas Day you could do something with lobster because it's
:26:09. > :26:14.a treat and expensive. You are right. You could make it decadent
:26:15. > :26:20.and stuff like that. That's the one thing people are worried about, how
:26:21. > :26:27.would you cook a lobster and kill them? People talk about lobsters
:26:28. > :26:34.making a funny noise. The most humane way. A knife through the back
:26:35. > :26:37.of the head, it breaks the nervous system down, paralyses it and puts
:26:38. > :26:43.it to sleep. I wish we hadn't talked about this bit! Sorry. We have to
:26:44. > :26:53.know where our food comes from. The worst part about things today we
:26:54. > :26:57.send so much of our lobster abroad. Those native lobsters are insane
:26:58. > :27:02.from the tips of Scotland, amazing. You are going to do this for your
:27:03. > :27:09.husband. I am going to try or get him to do it for me. Beautiful. We
:27:10. > :27:14.are all going to taste this. I will make you taste this first before I
:27:15. > :27:18.get the vino. If you did it the really authentic way it would all be
:27:19. > :27:23.raw, the lobster. Is that on the menu at the Rovers? I wish it was!
:27:24. > :27:28.Maybe you guys could do a special. We could do, yeah. A walk-on part.
:27:29. > :27:31.You try that little bit. I am going to wash my hands and we will get
:27:32. > :27:42.ready to go. Guys, you dive in. I am going to get
:27:43. > :27:44.the wine, don't you worry. No negative comments, Jason, I know
:27:45. > :27:55.what you are like. Really flavoursome. Beautiful.
:27:56. > :28:02.That's great. You should do that for a living! The sarcasm with you two,
:28:03. > :28:14.give me a break! We are going to try this wine. See if it goes with that.
:28:15. > :28:17.We have this lovely Tim Adams Clare Valley Riesling, 2015, ?9 from Tesco
:28:18. > :28:24.and should work well with the lobster. Happy with that? Lovely.
:28:25. > :28:28.Fantastic. It's all working well. What do you think about the
:28:29. > :28:33.flavours, you like all those flavours? More ginger or... That's
:28:34. > :28:38.perfect. All balanced out really well. I am loving you! That's all
:28:39. > :28:50.from us for today on Saturday Kitchen Live. I have had a great
:28:51. > :28:56.time. Thanks to today's chefs, Jason Atherton and Michael and Catherine
:28:57. > :29:03.and Susie for the wine.