0:00:05 > 0:00:07Good morning!
0:00:07 > 0:00:11It's time to kick-start your weekend with 90 minutes of
0:00:11 > 0:00:12the finest food and fun!
0:00:12 > 0:00:20I'm Michel Roux and this is Saturday Kitchen Live!
0:00:35 > 0:00:36Welcome to the show!
0:00:36 > 0:00:40Cooking with me today are two amazing chefs,
0:00:40 > 0:00:42Amandine Chaignot and Niklas Ekstedt!
0:00:42 > 0:00:49And on the wine this week, it's Olly Smith!
0:00:49 > 0:00:55Yay! Love their jacket. Clashes a bit with the shirt.Always, can't
0:00:55 > 0:01:01imagine why. Amandine, great to have you back, perhaps we should do this
0:01:01 > 0:01:09in French. Not sure, you're right. What are you cooking.Marrow,
0:01:09 > 0:01:18stuffed, with little baby potatoes and a magic sauce.Can't wait, all
0:01:18 > 0:01:22will be revealed later. Niklas, great to see you, what will you
0:01:22 > 0:01:27cook.Something unusual is a Scandinavian vegetarian dish,
0:01:27 > 0:01:30celeriac home baked in the oven with butter, not completely beacon but
0:01:30 > 0:01:38almost. And pickled beetroot is with that, red, yellow, and pea shoots on
0:01:38 > 0:01:43the end.Sounds absolutely great. Love celeriac. Pickled beetroot
0:01:43 > 0:01:49might be tricky with the wine.It can be tricky we may have British
0:01:49 > 0:01:53beer, we have wine from Spain and non-alcoholic options and depending
0:01:53 > 0:01:58on heaven and hell maybe France or South Africa. So a world of drinks.
0:01:58 > 0:02:00Fantastic.
0:02:00 > 0:02:02We've searched high and low in the BBC archives for some
0:02:02 > 0:02:04brilliant foodie films from Rick Stein, Keith Floyd,
0:02:04 > 0:02:06the Hairy Bikers and Nigel Slater.
0:02:06 > 0:02:08Our special guest today is a BAFTA-winning writer of some
0:02:08 > 0:02:11of the best-loved and most successful shows on TV,
0:02:11 > 0:02:13including Girlfriends, Band of Gold, The Syndicate,
0:02:13 > 0:02:17the list is endless!
0:02:17 > 0:02:20She's even transformed her wonderful series Fat Friends into a musical,
0:02:20 > 0:02:28please welcome the brilliant, and prolific, Kay Mellor!
0:02:28 > 0:02:35APPLAUSE Oh, thank you, what a nice
0:02:35 > 0:02:41introduction, thank you.It's great to have you on the show.It's lovely
0:02:41 > 0:02:46to be sure. Are you going to make the food, I am a foodie.Do you cook
0:02:46 > 0:02:52out.I love cooking. I inherited a house with an Aga, I've got a
0:02:52 > 0:02:59traditional oven as well, I do a great seafood gumbo. I like cooking
0:02:59 > 0:03:04chicken, a roast, that sort of thing. I will follow a recipe book
0:03:04 > 0:03:12sometimes, sometimes I just make it up.We've got a foodie. Are you up
0:03:12 > 0:03:14for the challenge, chefs? Kay at the end of the show we will cook your
0:03:14 > 0:03:20food heaven or your food hell. What is your food heaven.Chicken soup.
0:03:20 > 0:03:26My mother's chicken soup was divine. I love it, it nourishes your soul,
0:03:26 > 0:03:32you know. She would put noodles in it and she would have carrots and
0:03:32 > 0:03:36chicken, it was gorgeous. I used to love it. Suddenly she has passed
0:03:36 > 0:03:41away now. So that is very reminiscent of her. Food memories.
0:03:41 > 0:03:48We talked about that earlier.And brings her back. So I love that.You
0:03:48 > 0:03:55also love travel, I believe. And gooey cheese.I do. Gooey cheese on
0:03:55 > 0:04:01a pizza base with truffles on the top, sliced, just gorgeous.I'm
0:04:01 > 0:04:09salivating, it is a French chef 's dream. Food hell?Runny eggs. I'm
0:04:09 > 0:04:13not good with runny eggs. That's also a memory because my mum took me
0:04:13 > 0:04:18to my anti-Hazel's, she was not really matter and he but we caught
0:04:18 > 0:04:22Andy, she cooked a boiled egg and we had toast soldiers with caraway
0:04:22 > 0:04:27seeds in which I also do not like. I must have been about six or seven.
0:04:27 > 0:04:32And I didn't like it, I said, I don't like it, anti-Hazel was over
0:04:32 > 0:04:37there somewhere and my mother said she you have to eat it, she's got no
0:04:37 > 0:04:44money, she scooped you this. I remember eating it... And my mother
0:04:44 > 0:04:49going, just another spoonful. To this day it makes me feel a bit
0:04:49 > 0:04:54nauseous. Caraway seeds in the bread and the runny egg, No.And not keen
0:04:54 > 0:05:03on certain fish.Tuner. I like meaty fish. -- it is meaty fish and are
0:05:03 > 0:05:06likely to be fish and I likely to be meat. Like the delicate fish like
0:05:06 > 0:05:14Dover Sole. I don't dislike tuner, it is not absolute hell but it is
0:05:14 > 0:05:19going on that way.I think this could be a real help.
0:05:19 > 0:05:21So, if the viewers give you heaven, I'll make chicken
0:05:21 > 0:05:24veloute soup with cheese croquettes and truffle...
0:05:24 > 0:05:28I will make a tasty chicken veloute with white wine and herbs and
0:05:28 > 0:05:32mushrooms and finish it with cheese croquettes and griddled chicken
0:05:32 > 0:05:37wings and truffle shaved over the top. Kay has a big smile. But if she
0:05:37 > 0:05:42gets hell...
0:05:42 > 0:05:43I'll make tuna tartare
0:05:43 > 0:05:45with confit duck egg.
0:05:45 > 0:05:51I will serve it with diced tuner and grapefruit, sliced mango courgette
0:05:51 > 0:05:55and finish it with horseradish. It really is hell!
0:05:55 > 0:05:58But you'll have to wait until the end of the show to find
0:05:58 > 0:06:00out which one the viewers vote for!
0:06:00 > 0:06:02So just go to the Saturday Kitchen website before 11 this
0:06:02 > 0:06:04morning and get voting!
0:06:04 > 0:06:05We also want your questions.
0:06:05 > 0:06:07You can ask our experts anything, just dial
0:06:07 > 0:06:080330 123 1410.
0:06:08 > 0:06:13That's 0330 123 1410 - get calling now!
0:06:13 > 0:06:15As always, you can comment on what's cooking
0:06:15 > 0:06:16via social media.
0:06:16 > 0:06:18Right, let's get cooking!
0:06:18 > 0:06:25Amandine, what are we making?
0:06:25 > 0:06:28On y va, chef?
0:06:28 > 0:06:35Let's do it. Baby potato, marrow, and the magic sauce.Everything will
0:06:35 > 0:06:44be revealed.Per to the marrow in the oven for ten minutes.A whole
0:06:44 > 0:06:53big chunk of bone marrow roasted in the oven. About ten minutes.The
0:06:53 > 0:07:00magic starts.That does look nice. Smashing. We've got the red mullet
0:07:00 > 0:07:05bones here, and some chicken wings. I want to start the source with the
0:07:05 > 0:07:13chicken wings, chop them. Very roughly.
0:07:13 > 0:07:20roughly. Those will be for the sauce. So made with fish Amandine.
0:07:20 > 0:07:23Talk a little bit about that. Why have you got the chicken wings and
0:07:23 > 0:07:28the bone marrow in there. The red mullet is a strong fish. My hope you
0:07:28 > 0:07:39will like it.I will try it, definitely!
0:07:39 > 0:07:44definitely!It isn't tuna! It is much smaller.I like most foods!I
0:07:44 > 0:07:54think you'll like this. Kind of a safety thing.That is the good thing
0:07:54 > 0:08:02about the Aga, you don't have to switch it on.Back in action.With
0:08:02 > 0:08:10an Aga it is always on.Added more cooking when I got an Aga.Did you
0:08:10 > 0:08:15change the way you cooked.Not really, just stick it in the oven.
0:08:15 > 0:08:20It has a hot oven, a baking oven and a cool of them. So nothing has to
0:08:20 > 0:08:34turn on. -- cool oven.So how does this dish reflective ethos of food
0:08:34 > 0:08:41Amandine?I like a recipe not to need 20 minutes of explanation, the
0:08:41 > 0:08:49moment that you put it on the table. So the flavours are quite direct.
0:08:49 > 0:08:57Punchy flavours, full on.And not overcomplicated. So we have chicken
0:08:57 > 0:09:07wings, a really nice colour, I have the shallots,...So you have a
0:09:07 > 0:09:18lovely caramelised colour. But is that the flavour is.And we're going
0:09:18 > 0:09:25to add the liver of the red mullet at the last minute.That will add a
0:09:25 > 0:09:31kind of umani flavour, like using anchovies.Exactly.You will have to
0:09:31 > 0:09:37wash your hands now, Amandine, otherwise we will be in trouble.
0:09:37 > 0:09:44Michel, what does umani mean?It is like the fifth flavour. You have
0:09:44 > 0:09:47sweet, sour, salty, better, and then you've got theirs are the flavour
0:09:47 > 0:09:54which is umani. -- this other flavour. It's like soya sauce or
0:09:54 > 0:10:02mushrooms.It just gives that extra punch to the flavour.The garlic is
0:10:02 > 0:10:10going in. Tell us about your CV, I am envious of it.I grew up in
0:10:10 > 0:10:16Paris, and I was not meant to become a chef because I grew up in a
0:10:16 > 0:10:22scientific family. And then I studied chemistry. And I was bored
0:10:22 > 0:10:28after to years, so I quit. Chemistry, science, that's kind of
0:10:28 > 0:10:38like being a chef. Winemaking! A lot of science in wine.To large
0:10:38 > 0:10:46spoonfuls of ketchup in my source. Tomato ketchup in the source.It's
0:10:46 > 0:10:52just tomato with some sugar and spices.That is so not French!
0:10:52 > 0:10:56LAUGHTER I would have thought that was
0:10:56 > 0:11:03cheating.And I'm not even ashamed! And the fish must cook at a low
0:11:03 > 0:11:06temperature.A really low temperature.Does it take longer to
0:11:06 > 0:11:16cook?No, I like the red mullet to be softly cooked.Is you will need
0:11:16 > 0:11:22to get the fish on. We don't want raw fish. You might be getting that
0:11:22 > 0:11:31later! LAUGHTER
0:11:31 > 0:11:35Now I'm going to stuff the potatoes with the bone marrow. Remember if
0:11:35 > 0:11:43you would like to ask a question, given us a call now.
0:11:48 > 0:11:55What are you doing with the vision, how you cooking that.Nicely in the
0:11:55 > 0:11:59pan, just a bit of oil, just on one side, to start with. It is a bit too
0:11:59 > 0:12:08hot. You can imagine, like when you have a really large stove, cooking
0:12:08 > 0:12:18it directly on the contact of the burner, just on the side.
0:12:18 > 0:12:22burner, just on the side. Just here. It's perfect, you just need a bit
0:12:22 > 0:12:26more time.Very low temperature, the reason that that is the dread mullet
0:12:26 > 0:12:41is a delicate fish.It's does not need to be cooked for too long.
0:12:43 > 0:12:53This is a little pepper, which is really sweet. They are really sweet
0:12:53 > 0:13:06and have a really nice flavour. Biquinhos.Can you buy them in a
0:13:06 > 0:13:15camera?Yes, in a tin can, it's perfect, I'm super lazy!So we are
0:13:15 > 0:13:21using ketchup and a tin of biquinhos. We just put them in the
0:13:21 > 0:13:26oven really quickly. Everything is cooked for 30 seconds, to warm
0:13:26 > 0:13:38through. Your fish is nearly cooked. Let that steel for 20 minutes. And
0:13:38 > 0:13:49then we end up with this lovely sauce here. -- let that Stewart.
0:13:49 > 0:13:54Michel how did you get that marrow to come out of the bone?When it is
0:13:54 > 0:13:58cooked you literally scoop it out. It is lovely on toast as well.And
0:13:58 > 0:14:05caviar.
0:14:05 > 0:14:12caviar.Is a combination, really? That sounds gorgeous.Super, super
0:14:12 > 0:14:21delicious.Right, put this on the plate. So you've got your little
0:14:21 > 0:14:27biquinho peppers and your sauce. Really nice.So you were at the
0:14:27 > 0:14:31Rosewood Hotel in London for some time.I have been here for three
0:14:31 > 0:14:36years with an amazing team. I don't know if you've heard about the
0:14:36 > 0:14:45afternoon tea we do. It's beautiful. All art related.One of the
0:14:45 > 0:14:50highlights of the hotel.It was great fun to be killed.We talked
0:14:50 > 0:14:55earlier about the gastronomic capital cities of the world.Do you
0:14:55 > 0:15:02want me to be in trouble!Paris, London, stock?I have never been too
0:15:02 > 0:15:08stuck on so I couldn't say! But I think London is quite vibrant, such
0:15:08 > 0:15:14good energy here.There is a certain energy in London.Yes, London is
0:15:14 > 0:15:20really interesting.It is more diverse. More different cultures.
0:15:20 > 0:15:27Such a nice mix of cultures.
0:15:27 > 0:15:34Don't need to cook the spinach.Yes, not even cooking the spinach,
0:15:34 > 0:15:34Don't need to cook the spinach.Yes, not even cooking the spinach, just
0:15:34 > 0:15:39seasoned in the cooking juices. We're going to take all the flavour
0:15:39 > 0:15:47from the pan.I love that. And I love combining a bit of cooked and
0:15:47 > 0:15:51raw, lovely! It adds a bit of freshness to the dish.A bit of
0:15:51 > 0:15:58nasturtium flower to give a peppery flavour. Really easy to find, you
0:15:58 > 0:16:04can even grow it, super easy.The colours are absolutely amazing! A
0:16:04 > 0:16:10little drizzle with sauce and we are there. This is kind of really
0:16:10 > 0:16:20intense.With Ian Craddick ingredient!Ketchup.That's it. --
0:16:20 > 0:16:30with the magic ingredient.Read mullet with bone marrow.Looks
0:16:30 > 0:16:36beautiful.
0:16:36 > 0:16:42Right, off we go, that's it.That looks absolutely gorgeous.Yes, well
0:16:42 > 0:16:52done you.That looks amazing, gorgeous.Get stuck in, dive in!
0:16:52 > 0:16:57What are we drinking?Are we sharing this?LAUGHTER
0:16:57 > 0:17:06Yes!Is something you miss?There is some stuff you can find here but
0:17:06 > 0:17:11there are amazing suppliers, which is something I realise when I
0:17:11 > 0:17:22arrived.Magical. This is gorgeous, oh, wow!I have a white Rioja. Red
0:17:22 > 0:17:26mullet is one of those fish, it has a powerful flavour and you could
0:17:26 > 0:17:35serve it with red wine like a Pinot Noir but white Rioja, £8 99 from the
0:17:35 > 0:17:40Co-op, barrel fermented, lovely texture. It has the right richness
0:17:40 > 0:17:46to go with the dish. White Rioja, very underrated. Really beautiful.
0:17:46 > 0:17:52Just has a little savoury element. What do you think?Gorgeous, lovely,
0:17:52 > 0:17:59it's light. It's beautiful and kind of things in your mouth.Balanced
0:17:59 > 0:18:07between Oak fermentation and a bit of thing. But I also have a
0:18:07 > 0:18:11nonalcoholic alternative. It is from Germany. If you're doing dry
0:18:11 > 0:18:14January, I heard a statistic, the third of the people have fallen off
0:18:14 > 0:18:18the wagon by this time! If you are doing dry January, it's an option. A
0:18:18 > 0:18:25fruity, sparkling easy option.Why not do dry February, if the shorter
0:18:25 > 0:18:31month?January so grim, I think just throughout the year drink less and
0:18:31 > 0:18:37drink better.Drink less and
0:18:38 > 0:18:41drink better.Drink less and better! I'm coming to your house! That's
0:18:41 > 0:18:49really nice. My first choice would be the wine.And me.And me!
0:18:49 > 0:18:54Brilliant. Niklas, what are you cooking later?Celeriac whole baked
0:18:54 > 0:18:59in the oven and then some pickled beetroot with that.Sounds good!
0:18:59 > 0:19:02Don't forget if you want to ask us a question this
0:19:02 > 0:19:03morning, just call...
0:19:03 > 0:19:050330 123 1410.
0:19:05 > 0:19:07Lines close at 11am today.
0:19:07 > 0:19:10You haven't got long, so get dialling.
0:19:10 > 0:19:12Or you can tweet us a question using #SaturdayKitchen.
0:19:12 > 0:19:18And don't forget to vote for Kay's food heaven or hell on our website.
0:19:18 > 0:19:21Now let's catch up with Rick Stein on one of his Long Weekends.
0:19:21 > 0:19:27He's in his element eating his way round the restaurants of Vienna!
0:19:32 > 0:19:38I've walked to hundreds of restaurants making these programmes
0:19:38 > 0:19:41over the years, usually they're doing something innovative with food
0:19:41 > 0:19:46that I want to know about. But at the moment, I couldn't care less
0:19:46 > 0:19:53about that because it's lunchtime and I'm ravenous, and this
0:19:53 > 0:19:59restaurant run by years by Christian has a brilliant reputation for well
0:19:59 > 0:20:05cooked no-frills local dishes! Couldn't be better.Hello, Rick.
0:20:05 > 0:20:12Nice to meet you. Nice to meet you! If you like steak, you'll love this.
0:20:12 > 0:20:17Nice to meet you. Nice to meet you! If you like steak, you'll love this.
0:20:17 > 0:20:21First of all, Christian bashers out a couple of really good steaks. Then
0:20:21 > 0:20:28he seasons them greatly and pan fries them one by one in a
0:20:28 > 0:20:38smattering of oil. Then, in the same frying pan he adds beef stock. And a
0:20:38 > 0:20:45couple of generous dollops of barter, whisking as it reduces.
0:20:45 > 0:20:50Christian, I like this sauce, very simple, good stock, I guess. Beef?
0:20:50 > 0:20:56The beef is very important.Plenty of butter.But the important thing
0:20:56 > 0:21:05is to have a good...Stock. That is superb. It's all about your stock.
0:21:05 > 0:21:10I think this dish is all about onions, really. He makes sure that
0:21:10 > 0:21:15all the onions are coated in flour and deep fries them. Why do you
0:21:15 > 0:21:25enjoy cooking, why do like it so much?Because I like to eat, and
0:21:25 > 0:21:32look how the people are cooking and how my mother was cooking in the
0:21:32 > 0:21:39house. I to cook.And every day you enjoy?Every day. When you don't
0:21:39 > 0:21:44like, you cannot make this profession, because I work in 15
0:21:44 > 0:21:48hours every day in my kitchen.
0:21:51 > 0:21:57A few fried potatoes on the side, along with gherkins and Mustard,
0:21:57 > 0:22:04love it! Robust food to say the least.
0:22:06 > 0:22:13This is really good.Thank you, Rick.This is
0:22:13 > 0:22:14This is really good.Thank you, Rick.This is food that makes me
0:22:14 > 0:22:20greedy. You get food that's very intellectual, very thoughtful, you
0:22:20 > 0:22:24say oh yes, that's nice... This, I just sake shut up, I want to carry
0:22:24 > 0:22:34on eating because it's so good! Thank you, Rick.
0:22:34 > 0:22:38250 years ago, this will have been the Centre of the musical
0:22:38 > 0:22:44excellence. Here, there were patrons and patron edge and people with a
0:22:44 > 0:22:48good ear who could tell the wheat from the chaff. Yes, it was a good
0:22:48 > 0:22:55place to be a musician.
0:22:55 > 0:23:00This restaurant is home to ten Vienna's most famous dishes, second
0:23:00 > 0:23:11only to the schnitzel. It's a dish of three acts. Number one, the soup.
0:23:11 > 0:23:18Vegetables in a beef broth with sliced pancake. Number two, the
0:23:18 > 0:23:26marrow bone jelly on toast. And number three, the beef with apple
0:23:26 > 0:23:38sauce, freshly grated horseradish, bread sauce and spinach.
0:23:38 > 0:23:44This is the favourite dish of the Emperor Franz Joseph.
0:23:46 > 0:23:52I think this is topside but our cuts are a bit different. Maybe
0:23:52 > 0:24:01silverside. They go in for two and a half hours.
0:24:01 > 0:24:05After two and a half hours, the thing looks like this.Wow, look at
0:24:05 > 0:24:11that! Such a lovely aroma of beef. Look at that stock, it's so full of
0:24:11 > 0:24:18flavour.We have do cool this down right over here in ice water.I see,
0:24:18 > 0:24:25and that's to make it easier to cut? Exactly.Gosh.Now we continue to
0:24:25 > 0:24:31finish the soup. He puts in carrots, celeriac, leeks,
0:24:31 > 0:24:38peppercorns, bay leaves and onions that have been posted already. You
0:24:38 > 0:24:42can buy them already cooked in the market. Meanwhile, the
0:24:42 > 0:24:45can buy them already cooked in the market. Meanwhile, the beef joints
0:24:45 > 0:24:51have been called in the icy water and a sliced. Just looking at this
0:24:51 > 0:24:54cut, it's got quite a lot of connective tissue, so long slow
0:24:54 > 0:24:59cooking and it will stay nice and moist. You can see after two hours
0:24:59 > 0:25:03cooking, it still looks really juicy even when it's cold and very
0:25:03 > 0:25:08appetising, very nice colour. If that was a sort of Mowgli enjoin it
0:25:08 > 0:25:13would fall apart and I can see now why they chill it with the ice
0:25:13 > 0:25:17because it makes it so you can cut it. When we eat this it will be
0:25:17 > 0:25:24almost falling apart in your mouth. It's just fantastic, but also I was
0:25:24 > 0:25:26just thinking, it works so well. Everywhere we've been filming,
0:25:26 > 0:25:31there's been one dish that people love and there's been one restaurant
0:25:31 > 0:25:36people queue up to get to. There's something to be learned about that.
0:25:36 > 0:25:39If you just have one perfect dish like
0:25:39 > 0:25:40If you just have one perfect dish like this, or like fish and chips,
0:25:40 > 0:25:48or in Bordeaux where they just survey perfect steak, people will
0:25:48 > 0:25:51absolutely make a path to your door.
0:25:57 > 0:25:59Thanks, Rick.
0:25:59 > 0:26:03Some great-looking beef dishes there, and I've another one here -
0:26:03 > 0:26:05my beef olives and onion beer gravy.
0:26:05 > 0:26:08Delicious and very achievable, let me show you...
0:26:08 > 0:26:14Guarantee you will be doing this tonight at home at.Right!A thin
0:26:14 > 0:26:20piece of sliced beef, silverside or rump, anything will do. Some beef
0:26:20 > 0:26:24mince. I'm not using any pork fat because you are not eating pork, but
0:26:24 > 0:26:30fine with just beef, beef mince. I'm going to make a gravy, onion
0:26:30 > 0:26:31fine with just beef, beef mince. I'm going to make a gravy, onion gravy,
0:26:31 > 0:26:35using BBL. Right, that's the ingredients. I'm going to start
0:26:35 > 0:26:41cooking. Tell us a bit about Fat Friends the musical.It started off
0:26:41 > 0:26:46as a television programme and sort of launched the career of James
0:26:46 > 0:26:49Corden and Ruth Jones, actually. Yes, so many friends were launched
0:26:49 > 0:26:55through that.Yes, I know. I did about four series of and then put it
0:26:55 > 0:26:59to bed, so to speak. I always used to think, wouldn't it be wonderful
0:26:59 > 0:27:03if I could write a musical? I used to sit in auditorium is going to
0:27:03 > 0:27:10musicals like Wicked and Blood Brothers and I thought why can't I
0:27:10 > 0:27:14do something like that? I'd love to write a musical. Josh Andrews, this
0:27:14 > 0:27:19wonderful producer, introduced me to the son of Andrew Lloyd Webber and
0:27:19 > 0:27:25he was the most charming young man. I had written the kind of book,
0:27:25 > 0:27:31secretly actually, I did anybody I was writing the book of Fat Friends
0:27:31 > 0:27:35the musical! I tried to write some songs.You tried to write some
0:27:35 > 0:27:41songs?I wrote lyrics to a sort of beat in my head. It was a bit like a
0:27:41 > 0:27:49poem, a bit like a, it's bizarre to explain it. But then Josh read the
0:27:49 > 0:27:55book and said, I really love this and I'd like to introduce you to
0:27:55 > 0:28:02Nick Lloyd Webber.As we do.He was the most lovely man.Use an
0:28:02 > 0:28:10surprise.-- use sound surprised. I wasn't sure we'd get on, for our
0:28:10 > 0:28:15world might be different but he got my world, read the script, loved it
0:28:15 > 0:28:20and said I would love to have a go at two of your songs. So he took
0:28:20 > 0:28:24these songs away and a week later I came to London and went to Nick's
0:28:24 > 0:28:31studio and he played me Beautiful, which was a summary about a girl who
0:28:31 > 0:28:34wants to be beautiful on the day she gets married. She thinks she's
0:28:34 > 0:28:40overweight and it made me cry. He added the music and it actually
0:28:40 > 0:28:44elevated to me totally the emotion that I'd written and there were
0:28:44 > 0:28:53tears pouring down my face. Then he wrote me, he composed another melody
0:28:53 > 0:28:59to a song about a fish and chip shop, Big and Battered and made me
0:28:59 > 0:29:04laugh. I do if he can make me laugh and cry in ten minutes, he's the man
0:29:04 > 0:29:09for me. We've had the best time. He's the most man. Then we went out
0:29:09 > 0:29:18to get our cast.An amazing cast.I know, Jodie Prenger, to die for,
0:29:18 > 0:29:24Kevin Kennedy, who
0:29:24 > 0:29:26Kevin Kennedy, who played Curly Watts in Coronation Street.Freddie
0:29:26 > 0:29:33Flintoff. Yes, he'd been on my record show and I knew he could
0:29:33 > 0:29:41act... Really?He can, honestly, truly.I'd seen the trailer, it's
0:29:41 > 0:29:44brilliant.He's good, he's really good. Someone said, do you know he
0:29:44 > 0:29:50can sing? And I went really? And I thought, that's a bit too much. They
0:29:50 > 0:29:55said no he can, watches Elvis on you Tube and I did. He was brilliant. I
0:29:55 > 0:29:59said, Freddie, I heard you can think is this you really singing? He said
0:29:59 > 0:30:09yes it's me, I sing in the bath and shower.As we will do!Would you
0:30:09 > 0:30:12mind singing in front of a couple of thousand people on the night? He
0:30:12 > 0:30:16said, if I could, if I thought I could do it. I said you will have to
0:30:16 > 0:30:18audition for Nick Lloyd Webber. He said I don't mind, and that's what
0:30:18 > 0:30:22he did. He came and auditioned properly like every other actor. He
0:30:22 > 0:30:27was brilliant, was really good. He's not the best singer, is not
0:30:27 > 0:30:31Pavarotti but he can certainly hold a tune.He has amazing presence. I
0:30:31 > 0:30:39feel I should explain...A very famous cricketer. He is an
0:30:39 > 0:30:41exceptionally charismatic larger-than-life character, but
0:30:41 > 0:30:46also... He's a bit of a legend, is only question why you have gritted
0:30:46 > 0:30:53in Sweden?No, no cricket. We have Bambi, like on ice.I will have to
0:30:53 > 0:30:59tell FreddieHe will have a go!
0:31:00 > 0:31:06When he comes on stage it lights up, he has a sort of charisma about him,
0:31:06 > 0:31:12he is brilliant. He is sharing the role with Joel Montague who also
0:31:12 > 0:31:14plays Kevin. Because Freddie has
0:31:14 > 0:31:14role with Joel Montague who also plays Kevin. Because Freddie has
0:31:14 > 0:31:20tonnes of commitments that he is coming back. He joins us in
0:31:20 > 0:31:25Southampton and he loves it. You can see it. He is a show man. He's in
0:31:25 > 0:31:31his element. The cast him, the audience goes wild when he comes on.
0:31:31 > 0:31:38It's a Nationwide tour?Yes, we go to Southampton, to Milton Keynes, as
0:31:38 > 0:31:45far as Edinburgh and Cardiff.In Bromley at the moment?Just today
0:31:45 > 0:31:50and this evening and then I think we are down to Southampton. I love it.
0:31:50 > 0:31:55It makes me feel good. When I go to and I am sat there and it's my own
0:31:55 > 0:32:01musical and I shouldn't say this but I good. Because it is about that,
0:32:01 > 0:32:06about making people feel good whatever size they are, people are
0:32:06 > 0:32:13obsessed about weight today.Just catching up on what I've done, the
0:32:13 > 0:32:18beef olives, made the stuffing with some meat, seasoned did with Dijon
0:32:18 > 0:32:25mustard, some chopped mushroom and chopped
0:32:25 > 0:32:33chopped Chellat, in France we have a classic name for chopped mushrooms,
0:32:33 > 0:32:43tied up into this beef olives, because of its shape, in French we
0:32:43 > 0:32:46call it oiseau sans tete, bird without a head which is odd, I don't
0:32:46 > 0:32:55know why. Then I put them into beer gravy. The onions, a little bit of
0:32:55 > 0:33:00flour to thicken it. The bitter taste of the beer is counteracted
0:33:00 > 0:33:05with the sweetness of the onion. A little bit of stock as well. Get
0:33:05 > 0:33:09that in there. Bring it to the boil and it should thicken nicely. Then
0:33:09 > 0:33:12I'm going to pour that into the casserole and put the beef olives
0:33:12 > 0:33:18into the casserole and cook it in the oven for about 35-40 minutes.
0:33:18 > 0:33:26There we go. Imagine if you could not eat all that, if you were on a
0:33:26 > 0:33:34very restricted diet. I can't imagine it.I would be miserable.
0:33:34 > 0:33:38That's the connection, I think with food, we'll talk about that later
0:33:38 > 0:33:44with Niklas. Food and happiness. They are interlinked.Speaking of
0:33:44 > 0:33:48happiness, chocolate makes me happy. And there's a song relating to
0:33:48 > 0:33:57chocolate.Yes, audiences go wild because it is relatable.Tell us
0:33:57 > 0:34:03about it.Chocolate makes us feel good, it really says a chemical in
0:34:03 > 0:34:09your brain. If I am depressed I will eat some chocolate and things will
0:34:09 > 0:34:17go better.A favourite kind of milk? I like milk or a really good dark
0:34:17 > 0:34:22chocolate.
0:34:22 > 0:34:26chocolate.Chocolat was a great movie.Relatable, when chocolate
0:34:26 > 0:34:31comes on stage, everyone gets it immediately. So we've got these
0:34:31 > 0:34:39giant Flakes...So that's your real heaven!That is Mario Heaven! It's
0:34:39 > 0:34:57gorgeous.We've got roast leaks. Very simple, roast leaks, roast
0:34:57 > 0:35:06carrots, and little beef olives. Would you try to do this tonight?I
0:35:06 > 0:35:15think I might tonight, it doesn't look that difficult.Anyone can do
0:35:15 > 0:35:21it.How long did you train for?I've been at it for quite awhile.
0:35:21 > 0:35:25Honestly you can get the budget to do this. It is really nice in France
0:35:25 > 0:35:30most butchers shops will have these, is like an everyday go to quick meal
0:35:30 > 0:35:42in a French has sold, I think anyway. A weekday dinner.
0:35:42 > 0:35:45anyway. A weekday dinner.We do eat quite a lot of chickens are probably
0:35:45 > 0:35:49chicken with mash, carrots and turnips in with the mash. And then
0:35:49 > 0:35:57broccoli. I might try it to spice the broccoli are little, but some
0:35:57 > 0:36:03almonds and chillis on it.So there we have beer and onion gravy with
0:36:03 > 0:36:08the beef, the carrots and the roast leak. A comforting warming food.
0:36:08 > 0:36:16That looks lovely.Tuck in.I will end up with its down my front!
0:36:16 > 0:36:21Thank.
0:36:21 > 0:36:25Thank.The sauce should be slightly better- sweet.That is the beer,
0:36:25 > 0:36:34with the onions. Oh! That's gorgeous.I think it is good.Oh it
0:36:34 > 0:36:39is beautiful.So what will I be making for Kay at the end of the
0:36:39 > 0:36:39show?
0:36:39 > 0:36:42Will it be her food heaven - chicken veloute soup with
0:36:42 > 0:36:43cheese croquettes and truffle?
0:36:43 > 0:36:45I'll make a tasty chicken veloute with white wine,
0:36:45 > 0:36:47herbs and mushrooms, and finish it with some cheese
0:36:47 > 0:36:49croquettes and griddled chicken wings, and some truffle shaved
0:36:49 > 0:36:57over the top.
0:36:57 > 0:36:59But if Kay gets hell, I'm making tuna tartare
0:36:59 > 0:37:00with confit duck egg.
0:37:00 > 0:37:03I'll poach egg yolks in duck fat, garlic and herbs, serve with diced
0:37:03 > 0:37:05tuna and grapefruit, as well as sliced mango
0:37:05 > 0:37:06and courgette, and finish it
0:37:06 > 0:37:07with a little grated horseradish.
0:37:07 > 0:37:10Don't forget, what she gets is down to you!
0:37:10 > 0:37:12You've only got around 25 minutes left to vote for Kay's
0:37:12 > 0:37:13food heaven or hell.
0:37:13 > 0:37:15The power is in your hands!
0:37:15 > 0:37:18So go to the Saturday Kitchen website and have your say now!
0:37:18 > 0:37:22We'll find out the result at the end of the show!
0:37:22 > 0:37:24Now, let's join Keith Floyd in France, breakfasting
0:37:24 > 0:37:32on the river, in Dordogne, as you do!
0:37:40 > 0:37:47I love the Dordogne and the gentle art of Aqua- picnicking, so cruelly
0:37:47 > 0:37:52wrecked by Pastis crazed Aqua who did everything they could to ruin my
0:37:52 > 0:37:54bottle of inspiration. The purge were good stuffed with fresh herbs
0:37:54 > 0:38:00and grilled on a wood fire, what a breakfast that was. One of the best
0:38:00 > 0:38:05moments was these geese Trooping the Colour. Just after Christmas ritual
0:38:05 > 0:38:15of preserving peace takes place for the classic confit d'oie. Teams of
0:38:15 > 0:38:22chefs with sharp knives make sure every piece is used, cooked in its
0:38:22 > 0:38:24own fat, to be eaten and enjoyed throughout the year. Nothing is
0:38:24 > 0:38:31wasted. With surgeon - like precision every piece is stripped
0:38:31 > 0:38:34from the bones which in turn are used to make stock for soups and
0:38:34 > 0:38:42sauces. The whole joints of confit best but little pieces you find in
0:38:42 > 0:38:48soups, it is used in almost everything.
0:38:51 > 0:38:55everything. I love England, I love France but my heart is nailed to the
0:38:55 > 0:38:59pavement outside a bar in Provence. With this as your skies and heady
0:38:59 > 0:39:14aroma of herbs, pagan headedness in which first inspired me to cook.
0:39:18 > 0:39:23And cooking things is the essence of Provence, chicken roasted with
0:39:23 > 0:39:27garlic, flavoured with fennel, flavours to excite your tummy and
0:39:27 > 0:39:32hard especially with lifelong friends and rose wine chilled in the
0:39:32 > 0:39:38waters of the river. May I introduce you to the dish you've known for all
0:39:38 > 0:39:43these years, the one and only Billy She is? We need is an simple
0:39:43 > 0:39:46old-fashioned Provence food, difficult to find these days because
0:39:46 > 0:39:52there's even a McDonald's here now in Avignon which is terrible.
0:39:52 > 0:39:58Someone said, you must see Andre He's passionate about life in the
0:39:58 > 0:40:04region. So we arrived and said any chance of filming what you cook. He
0:40:04 > 0:40:07said, I'm very busy but if you come back in a few days I will lay
0:40:07 > 0:40:08something
0:40:08 > 0:40:11back in a few days I will lay something on feel.
0:40:11 > 0:40:15back in a few days I will lay something on feel. It's incredible,
0:40:15 > 0:40:20the town band is you, newspaper reporters and the mayor. Because
0:40:20 > 0:40:28they love food and they love the Provencal language. I must ask you,
0:40:28 > 0:40:40what's this. TRANSLATION:It's several
0:40:40 > 0:40:46several omelettes, with parsley and tomato. That is a five layered
0:40:46 > 0:40:49omelette, and each layer has either been flavoured with salt cod, with
0:40:49 > 0:40:54olives, tomatoes or parsley. All things important to this region.If
0:40:54 > 0:41:01you can follow me, I know what this is, this is a mash of olives
0:41:01 > 0:41:04anchovies and olive oil, and you can either eat it with bits of salary
0:41:04 > 0:41:08with bread, it's delicious. Over to your left, we have this marvellous
0:41:08 > 0:41:18thing. Salt
0:41:18 > 0:41:24thing. Salt cord, brandade de morue, cooked with lovely creamy also it is
0:41:24 > 0:41:27this lovely mixture. Sometimes they eat this for the Christmas Eve
0:41:27 > 0:41:30supper in Provence for religious reasons and because it isn't
0:41:30 > 0:41:43fattening. Quite amazing, please to see these. TRANSLATION:The base is
0:41:43 > 0:41:57pig liver. And don't forget the rest.Pig intestines, liver, heart,
0:41:57 > 0:42:03all that kind of stuff, baked in the oven with olive oil and sage,
0:42:03 > 0:42:07absolutely fabulous. This is something in all my experience in
0:42:07 > 0:42:15Provence I have never seen. TRANSLATION:This is handled, you
0:42:15 > 0:42:21try it a bit.
0:42:21 > 0:42:28try it a bit.This is a completely boned at leg of pork and the meat
0:42:28 > 0:42:34has been taken out, minced, stuffed, and cooked. I'm tempted to have a
0:42:34 > 0:42:38taste of this. It's like a remarkable peasant sausage but made
0:42:38 > 0:42:49out of the whole leg. Here's the thing confuses me. It looks like
0:42:49 > 0:42:55ratatouille but it isn't. TRANSLATION:
0:42:56 > 0:43:03TRANSLATION:Aubergine Sabine fried, -- have been fried. This different
0:43:03 > 0:43:08to ratatouille.The difference is that it has been cooked very much
0:43:08 > 0:43:12longer than ratatouille and is much more caramelised. It's fabulous. All
0:43:12 > 0:43:16you need to go with a dish like that is something else for which France
0:43:16 > 0:43:30is very famous, the wine of popes. Chateauneuf du Pape. I think I shall
0:43:30 > 0:43:37Paul Best. Absolutely amazing stuff. Thank you very much!
0:43:37 > 0:43:43Thanks Keith, a delicious Provencal spread there.
0:43:43 > 0:43:47Still to come Nigel Slater shows us how to make a simple trifle with
0:43:47 > 0:43:49berries and custard, delicious.
0:43:49 > 0:43:50It's almost omelette challenge time!
0:43:50 > 0:43:52Kay, in honour of your new show, this week's puns
0:43:52 > 0:43:56have a musical theme.
0:43:56 > 0:43:58Chefs, will your omelettes Strike a Chord
0:43:58 > 0:44:05or Hit A Bum Note?
0:44:05 > 0:44:13You canjazzthem up, but don't get thebluesif you lose!
0:44:13 > 0:44:20You didn't write this, did you Kay?
0:44:24 > 0:44:29Tunein later to find out which chef willface the music!
0:44:29 > 0:44:33Will Kate get food heaven or food hell? There's still a chance to vote
0:44:33 > 0:44:42on the website.Will find at the results later. And with the cooking.
0:44:43 > 0:44:46Niklas, what are we making?
0:44:46 > 0:44:51Tell us about the celeriac.
0:44:51 > 0:44:57Tell us about the celeriac.
0:44:58 > 0:45:02Every day in the restaurant we get one and to people who want the
0:45:02 > 0:45:06vegetarian options I started doing this. My restaurant is non-electric,
0:45:06 > 0:45:13I have an open fire. So I the celeriac, and I toasted it over the
0:45:13 > 0:45:17open fires and it became completely black. And then I continued to bake
0:45:17 > 0:45:21it in the fire for an hour or to, depending on the size, and then we
0:45:21 > 0:45:27served that as a whole baked celeriac is an alternative to meat
0:45:27 > 0:45:31and they really loved it. And if you are Vigo and you can skip the
0:45:31 > 0:45:40butter. I'm going to put some butter in here. -- give you of Egan -- if
0:45:40 > 0:45:44you are vegan you can skip the butter. You know that Vikings
0:45:44 > 0:45:48invented butter, not the French! Here we go! Soon you will say that
0:45:48 > 0:45:54champagne is British!
0:45:55 > 0:45:59champagne is British!Where in France do you eat the best butter?
0:45:59 > 0:46:06Normandy...And who came to Normandy?I've been to your
0:46:06 > 0:46:09restaurant, it's absolutely fabulous. You say you don't have
0:46:09 > 0:46:13electricity that, you cook absolutely everything on fire.Yes.
0:46:13 > 0:46:21Because when I opened the restaurant in 2012, the number one restaurant
0:46:21 > 0:46:30in the world and Copenhagen was very product driven. It was all about the
0:46:30 > 0:46:34Scandinavian product. I thought if I open a restaurant, I wanted not only
0:46:34 > 0:46:39to be product driven but technically driven, so I wanted the restaurant
0:46:39 > 0:46:43to have new Nordic tactics. So I started researching about how we use
0:46:43 > 0:46:47to cook back in the days and that is how it all started off.So all about
0:46:47 > 0:46:55technique?Yes.I had one of your dishes there where you had a little
0:46:55 > 0:47:01iron bucket that you flame and the beef fat in and put it over the
0:47:01 > 0:47:06oysters, very original, skilful. These are cooking techniques which
0:47:06 > 0:47:13came before the panel was invented. You use these tools to sear your
0:47:13 > 0:47:19meat and fish. I'm doing a pickling juice. Pickling juice is very
0:47:19 > 0:47:24important in Scandinavian cooking, we pickle everything, even our kids
0:47:24 > 0:47:30sometimes!LAUGHTER No!I don't know where that came
0:47:30 > 0:47:37from... So it's on, two, three. One part of... This sugar is
0:47:37 > 0:47:46rock-hard... One part... Swedish vinegar and two parts sugar and then
0:47:46 > 0:47:55three parts water.One, two, three. What is Swedish vinegar?Swedish
0:47:55 > 0:48:04vinegar is made from wood.From wood?Are you sure?Pass it around,
0:48:04 > 0:48:13it is very, very strong.Yes... Very.You can't pickle fish in it,
0:48:13 > 0:48:19if you want to pickle herring, you have do use that. You can probably
0:48:19 > 0:48:24buy it at Swedish...Did you say you use this for herring?Yes, pickled
0:48:24 > 0:48:29herring that we have for Christmas. So a bit like the stuff from the
0:48:29 > 0:48:32darkroom if you're a photographer and you've developed an image, it's
0:48:32 > 0:48:44quite pokey!It is very strong.Like smelling salts!But anyway, so I'm
0:48:44 > 0:48:48peeling the beetroot here. I have a yellow one, really beautiful, and a
0:48:48 > 0:48:55red on, pink one.So just to clarify, you can use white wine
0:48:55 > 0:49:02vinegar or cider vinegar instead? Yes, yes.Not quite as strong.Then
0:49:02 > 0:49:07you don't need to add any water in the recipe.What is the difference
0:49:07 > 0:49:12between the yellow and red beetroot? Flavour wise they are pretty similar
0:49:12 > 0:49:16but colour wise they are beautiful. They are nice to pickle. When you
0:49:16 > 0:49:20cook these, the colour doesn't turn out as nice, so that's why I enjoy
0:49:20 > 0:49:25pickling them. You see that beautiful strong colour.They are
0:49:25 > 0:49:30colourful but not as earthy flavour does the red beetroot, I find. The
0:49:30 > 0:49:35flavour is really sweet.But still good for you, because beetroot is
0:49:35 > 0:49:41very good for you? Vegetables are super good for you. And you can lack
0:49:41 > 0:49:46to ferment these.You are into healthy food now, always have been?
0:49:46 > 0:49:51I always have been. My parents used to sell vegetables when I was a kid
0:49:51 > 0:49:58so I used to get a lot of vegetables growing up. I really enjoyed my
0:49:58 > 0:50:03veggies. Back home they called me the happy chef, my friends, because
0:50:03 > 0:50:09I'm always happy and I'm a chef. Nothing wrong with that!I read this
0:50:09 > 0:50:13column of a brilliant journalist in Sweden writing about how food and
0:50:13 > 0:50:19happiness come together.I agree. People who eat well, who eat good
0:50:19 > 0:50:25food are also happy people.And those people that don't eat at all
0:50:25 > 0:50:28are miserable!LAUGHTER Exactly. So I wrote him an e-mail
0:50:28 > 0:50:35and said, just write a book. So we wrote this cookbook called Be Happy
0:50:35 > 0:50:41Food. It's been number one in Sweden for six weeks in a row.When does it
0:50:41 > 0:50:48come to England?In August.You have that theory, the book has a theory
0:50:48 > 0:50:54that actually your gut, and your brain?Yes. We have more feelings in
0:50:54 > 0:50:58our guts and stomach than in our brain. If you're happy it comes from
0:50:58 > 0:51:06your guts.The seat of emotions, we talk about. Feelings.It's true. And
0:51:06 > 0:51:13nervousness in your stomach. Intriguing.Sweden is getting happy,
0:51:13 > 0:51:20we are a happy nation so now I'm going to make England happy!Yes!We
0:51:20 > 0:51:26are going to turn it all around.You are making us happier. If you would
0:51:26 > 0:51:32like to try Nicolas's recipe or any dishes, visit our website,
0:51:32 > 0:51:37bbc.co.uk/saturdaykitchen. Whilst you are there you can vote for
0:51:37 > 0:51:43heaven or hell.If you're a vegetarian and you go to someone's
0:51:43 > 0:51:46house and they prepare you a whole celeriac, isn't this nice question
0:51:46 > 0:51:51instead of a Sunday roast youget, a whole celeriac like this. Then you
0:51:51 > 0:51:59just sliced this up like this.And it's a big sharing plate. I think
0:51:59 > 0:52:04you bring it to the table and people just dive in.We forgot the brown
0:52:04 > 0:52:11butter!Brown butter, that was my fault. That was my fault! There we
0:52:11 > 0:52:18go. A little bit of butter.You see, this is what's great about
0:52:18 > 0:52:21Scandinavian cooking. We don't need to add that many ingredients, like
0:52:21 > 0:52:27they do in France. The sauce is just brown butter!LAUGHTER
0:52:27 > 0:52:33Brown butter in a pan, that's a sauce.Actually, we use a lot of
0:52:33 > 0:52:38brown butter in our cooking as well. You'd do, you do. Some leaves here,
0:52:38 > 0:52:45we took some from the celery.A little oil and salt. We have the
0:52:45 > 0:52:52pickles, the brown butter is nearly ready.Great. Some croutons if you
0:52:52 > 0:52:58want to add a little bit of... Texture.And toasted hazelnuts.
0:52:58 > 0:53:03Toasted hazelnuts for the flavour, the brown butter on top of that.
0:53:03 > 0:53:16Wow!And that Nautilus Bromley hazelnuts give it an flavour. A
0:53:16 > 0:53:24nutty nutty flavour.And pickles, a balance of sweet, sour and nuttiness
0:53:24 > 0:53:31and earthiness. LAUGHTER I love that!I love your
0:53:31 > 0:53:37presentation, Niklas.I was going to do it fancy!What do we have?Happy
0:53:37 > 0:53:42celeriac with pickled beetroot, pea shoots and croutons and hazelnuts
0:53:42 > 0:53:49and brown butter. If you are vegan, you can skip the butter.It looks
0:53:49 > 0:53:55amazing!
0:53:55 > 0:54:02It smells absolutely divine.Wow! Dive into that. It is a sharing
0:54:02 > 0:54:09platter. Only, grab the wine.On this occasion I have chosen a beer.
0:54:09 > 0:54:14All these nutty and earthy flavours on the plate, beer in Scandinavia,
0:54:14 > 0:54:18I've been travelling there recently, but this is from Yorkshire in the
0:54:18 > 0:54:27UK.My neck of the woods.A good vegan alternative.Vegan friendly.
0:54:27 > 0:54:30The roasted mould in the beer picks Appleby flavours in the dish.
0:54:30 > 0:54:35There's nothing like...
0:54:35 > 0:54:39There's nothing like... -- the malt. Are you enjoying that?It's
0:54:39 > 0:54:44gorgeous. I never knew what to do with it, so now I know! It used to
0:54:44 > 0:54:50just sit in the box rotting.The poor celeriac!I didn't know what to
0:54:50 > 0:54:54do with it. That is gorgeous. I can share it with my friends.It is
0:54:54 > 0:55:00really simple.Really simple.You can use it as a side as well if you
0:55:00 > 0:55:05want to do it with some meat or fish.Let's have a sip of the beer.
0:55:05 > 0:55:10Yorkshire beer.Of course this is beautiful, it's from Yorkshire!And
0:55:10 > 0:55:20an alcohol free alternative also from Yorkshire.An ethical drink!It
0:55:20 > 0:55:25is fermented in a different way. It has assemble out a culture of
0:55:25 > 0:55:30bacteria and yeast and it laments that maybe will little alcohol and
0:55:30 > 0:55:35some but this one is our of free. The same as the mother for the
0:55:35 > 0:55:42vinegar.Delicious. One great pairing for me. Anyway, let's move
0:55:42 > 0:55:43on.
0:55:43 > 0:55:46Now let's catch up with Si and Dave the Hairy Bikers,
0:55:46 > 0:55:49continuing their culinary journey through Israel.
0:55:59 > 0:56:02The majority of Jewish people emigrating to Israel after the
0:56:02 > 0:56:07Second World War were from Russia and Eastern Europe.Many were poor
0:56:07 > 0:56:11and their traditional food still survives in Israel today.This is
0:56:11 > 0:56:22it!This chef lives in Jerusalem's old neighbourhood. His family fled
0:56:22 > 0:56:28here from Poland in the 1940s.All my Jewish cooking came from my
0:56:28 > 0:56:32grandmother. She told me about the stories before the war, about the
0:56:32 > 0:56:37place that she came, about the cooking, about the ovens, about the
0:56:37 > 0:56:44chickens. In those nights, I learned all my recipes.And when it comes to
0:56:44 > 0:56:49cooking with chicken, he is carrying on his grandmother's thrifty
0:56:49 > 0:56:54tradition and making humble dishes. He is going to use as much of the
0:56:54 > 0:56:58bird as possible so nothing goes to waste. That includes the offal, so
0:56:58 > 0:57:04we're getting a classic chicken with the dish. Plus chicken soup made
0:57:04 > 0:57:09from the chicken's bones. It's thought to be so good for you it's
0:57:09 > 0:57:12known as Jewish penicillin. And he's putting meat from the chicken wings
0:57:12 > 0:57:20into the dumplings. And they go in the soup.Well, if you're a canny
0:57:20 > 0:57:29cook, you can make on the bird to an awfully long way!You can indeed.
0:57:29 > 0:57:34Are the Israelis love for. Spleen and heart are popular here, too.
0:57:34 > 0:57:35Are the Israelis love for. Spleen and heart are popular here, too.
0:57:35 > 0:57:39It's a great ingredient, chicken liver, isn't it? Often overlooked.
0:57:39 > 0:57:45Absolutely love it.I already grilled the livers on fire.That is
0:57:45 > 0:57:53a kosher tradition?Yes. And now we fry the onions in a lot of goose
0:57:53 > 0:58:00fat.That will be why some people call this dish a heart attack on a
0:58:00 > 0:58:04plate.This is food for people that work hard, isn't it? You couldn't
0:58:04 > 0:58:13eat this and sit at a desk!Fry it a little higher.In the meantime we
0:58:13 > 0:58:21can chop the eggs, we use just the egg yolks.This dish was a staple at
0:58:21 > 0:58:28Jewish celebrations in Eastern Europe.Mr King, I salute your sense
0:58:28 > 0:58:32of self restraint. You haven't taken one little bit from that chopping
0:58:32 > 0:58:40board to your mouth.I haven't, have I?I'm proud of you!Then the goose
0:58:40 > 0:58:48fat is added to the fried liver. And, of course, the green onions.
0:58:48 > 0:59:01Oh, yeah.That's it. Maybe a little bit more black pepper.That's
0:59:01 > 0:59:07fantastic.That is fantastic. It's creamy, it's slavery, it's tasty.
0:59:07 > 0:59:15Onions. Perfect.And that's not all, the little dumplings that go in the
0:59:15 > 0:59:21chicken soup on next.It's really quite simple. You just have to bind
0:59:21 > 0:59:26the chopped cooked meat from the chicken wings with an egg yolk. Then
0:59:26 > 0:59:29it's ready to stuff in the pasta dough.Is there a particular
0:59:29 > 0:59:35technique you like to use?Yes, I will show you.This is it, this is
0:59:35 > 0:59:42the Blue Peter moment!But again, from a humble bowl of flour and a
0:59:42 > 0:59:49few chicken wings, which going to get the most amazing dumplings.And
0:59:49 > 1:00:02I will put the stuffing and close it nice. Then... I'm closing it.Look
1:00:02 > 1:00:13at that, wow.That's the way.Right then.Did you get that?I'll have a
1:00:13 > 1:00:18crack, you just fill your pasta circles with meat, fold it in half,
1:00:18 > 1:00:24curl it and then stick the two ends together.Thanks, mate. You can eat
1:00:24 > 1:00:29this on its own, grilled or fried but we are going to boil them in
1:00:29 > 1:00:35water first before adding to the chicken broth.
1:00:35 > 1:00:44So you don't boil themNo, I want this soup to be clear.He's already
1:00:44 > 1:00:48made the broth by boiling up the chicken carcass for six hours with
1:00:48 > 1:00:55root vegetables before straining. You see all the eyes of the fat, I
1:00:55 > 1:01:02try to take most of them out because we wanted clear and not so fat. But
1:01:02 > 1:01:08in old times, it was the best part of the soup, and in the it was
1:01:08 > 1:01:18called gold coins. -- in the Yiddish language.I can see why, if you were
1:01:18 > 1:01:24feeling under the weather this soup would be just the ticket.We put
1:01:24 > 1:01:32dill inside.That's a lot of dill. After the dumplings have borrowed
1:01:32 > 1:01:39for some time on goes the hot chicken carrot broth.I asked my
1:01:39 > 1:01:46mother if it's really penicillin. She said, if you make the soup as
1:01:46 > 1:01:51you should do it and cook it very carefully, then you will take the
1:01:51 > 1:02:00medicine that the doctor gives you and then it willLAUGHTER
1:02:00 > 1:02:08Eat that and you will live forever! You are quite good at this, aren't
1:02:08 > 1:02:11you?
1:02:11 > 1:02:14Thanks, boys.
1:02:14 > 1:02:15That is it!
1:02:15 > 1:02:17The heaven and hell vote is now closed.
1:02:17 > 1:02:22Kay's fate is sealed!
1:02:22 > 1:02:25And we will reveal the results at the end of the show.
1:02:25 > 1:02:28Now let's take some calls from our viewers.
1:02:28 > 1:02:34First it's Alexandra from Wimbledon, what's your question.Hi, Michel. My
1:02:34 > 1:02:39friend has given me Jerusalem artichokes but one I bit into one I
1:02:39 > 1:02:46found it better and tough. Should I have cooked it first?You can eat
1:02:46 > 1:02:51Jerusalem artichokes raw, but how would you cook them.Like the
1:02:51 > 1:02:54celeriac, cook them in the oven and dip them in sesame seeds afterwards
1:02:54 > 1:03:00and then eats them with a Swiss cheese.That sounds beautiful.
1:03:00 > 1:03:06Jerusalem artichoke can be a bit strong and bitter because they are
1:03:06 > 1:03:11from the artichoke family, raw maybe too bitter but roasted like that
1:03:11 > 1:03:19brings out the sweetness. Kay you've got a tweet.It's from Darren Bell.
1:03:19 > 1:03:22I have got to haddock fillets, no idea what to do with them. Any
1:03:22 > 1:03:30suggestions? Fish and chips!Haddock is an amazing fish. You can bake it
1:03:30 > 1:03:36in the oven and it's really nice but if you want more of a recipe you can
1:03:36 > 1:03:40roll it in curry powder and put butter on it and bake it in the
1:03:40 > 1:03:48oven.Odubade Swedish style and throw in some dill!Eat it raw!
1:03:48 > 1:03:52Glasgow back to the phones. Richard from Enfield, what's your question.
1:03:52 > 1:03:59Hello. Hi, Michel. I've got some haricot beans and I'm looking for a
1:03:59 > 1:04:03recipe for beans on toast please! LAUGHTER
1:04:03 > 1:04:13Amandine?Probably not use ketchup on this one. To options, as a salad,
1:04:13 > 1:04:18cook them quickly and mix them with some octopus, a bit of tomato and
1:04:18 > 1:04:23basil, really refreshing.
1:04:24 > 1:04:27basil, really refreshing. Or you can have the rich soup for winter with
1:04:27 > 1:04:36cabbage.Are these dry beans? As Richard Gong? Are they dry beans?
1:04:36 > 1:04:40They are coming years.Soak them and then cook them in a vegetable stock
1:04:40 > 1:04:47or a chicken stock. This soup is beautiful, hearty with cabbage,
1:04:47 > 1:04:52smoked pork and sausage, and DAC, duck confit. No, you can't put it on
1:04:52 > 1:04:59toast! Thank you to everyone who called and sent messages on Twitter.
1:04:59 > 1:05:02Now, the weather outside is cold and frosty, so
1:05:02 > 1:05:04you wouldn't normally expect to be harvesting
1:05:04 > 1:05:05this in January!
1:05:05 > 1:05:08But believe it or not it's ripe and ready to pick right now
1:05:08 > 1:05:11in Yorkshire's Rhubarb Triangle - your neck of the
1:05:11 > 1:05:12woods, Kay.
1:05:12 > 1:05:14We sent Rosie Birkett to Wakefield to find
1:05:14 > 1:05:16out more about the magic of forced rhubarb.
1:05:16 > 1:05:23Take a look...
1:05:23 > 1:05:28We all know it makes sense to eat seasonally but one of my favourite
1:05:28 > 1:05:31ingredients is the exception which is why have come to Yorkshire to
1:05:31 > 1:05:35find out how to trick rhubarb into thinking it is spring in the middle
1:05:35 > 1:05:35of winter.
1:05:35 > 1:05:39thinking it is spring in the middle of winter.Hi Rosie.Lovely to meet
1:05:39 > 1:05:45you. You are a fourth-generation forced rhubarb grow which means you
1:05:45 > 1:05:49are growing it in there, outside of its natural season. I'd love you to
1:05:49 > 1:05:56show me how it's done.Lets go and see.Wow. That's incredible, Janet.
1:05:56 > 1:06:04There's so much rhubarb.
1:06:04 > 1:06:07There's so much rhubarb. It just looks so brilliant in here. Janet,
1:06:07 > 1:06:14why is the rhubarb Triangle so special, what is it?The Rhubarb
1:06:14 > 1:06:21Triangle is Leeds, Wakefield and Bradford. This area has its
1:06:21 > 1:06:25microclimate, the cold, the rain, the soil that produces roots that
1:06:25 > 1:06:31can produce a crop like this in here.How has it come to this point,
1:06:31 > 1:06:34you haven't planted them in here come you've grown them outside for
1:06:34 > 1:06:39to years.They've been living outside, getting energy from the
1:06:39 > 1:06:45sun, storing it into the roots. Then they need frost. That changes the
1:06:45 > 1:06:50energy to glucose. And that is what they are feeding off for now. Until
1:06:50 > 1:06:53it is hard that frost you can't bring them in here. It is a rising
1:06:53 > 1:06:56temperature that triggers growth and conditions in here are perfect, warm
1:06:56 > 1:07:03and damp.But it is dark, which you don't associate with spring. What is
1:07:03 > 1:07:07it about the darkness that makes the rhubarb grow.It grows quickly,
1:07:07 > 1:07:12after one inch a day, because it is looking for light. Everything is a
1:07:12 > 1:07:18trick but the dark is crucial.It's also a beautiful colour pink. What
1:07:18 > 1:07:23is it about the darkness that promotes that colour?Because the
1:07:23 > 1:07:28plant can't photosynthesise, the flesh is white. The colour is
1:07:28 > 1:07:33allowed to develop and is enhanced because outside, footers makes the
1:07:33 > 1:07:38stick green. The result is, a product that is very, very tender
1:07:38 > 1:07:44and much sweeter to your palate then you would ever get outside.Harrison
1:07:44 > 1:07:49serious health benefits to rhubarb as well.It's a diet food. It
1:07:49 > 1:07:53increases your metabolic rate, low was your level of blood cholesterol
1:07:53 > 1:07:57which is important, and we know there are massive amounts of plant
1:07:57 > 1:08:02polyphenols in here. These engulf pollutants in your body and get them
1:08:02 > 1:08:10out.They are picking it by hand, is there a reason for that?We need to
1:08:10 > 1:08:13remove the whole of the stick intact so the insert the finger into the
1:08:13 > 1:08:19bed to get everything at the base. If they left it behind it would rot
1:08:19 > 1:08:23and would then cause disease in here. So it's crucial that the
1:08:23 > 1:08:30finger releases every part of it and allows the next stick to come up.
1:08:30 > 1:08:34Well, Janet, thank you so much were showing us around your amazing shed.
1:08:34 > 1:08:39It's really exciting to see how we grow this fantastic pink rhubarb
1:08:39 > 1:08:43right here in Yorkshire.
1:08:43 > 1:08:49Brilliant rhubarb.In Yorkshire! Makes you proud. You can dip them in
1:08:49 > 1:08:54sugar and pass them on to Kay. It's absolutely delicious. Don't eat the
1:08:54 > 1:08:59leaves, because they are poisonous. I'm going to talk with my mouth
1:08:59 > 1:09:03full, never a good thing.Oh, that is good.
1:09:03 > 1:09:06And on the subject of our favourite food producers, nominations are now
1:09:06 > 1:09:08open for the BBC Food & Farming Awards 2018, our very
1:09:08 > 1:09:10own Andi Oliver is chair of judges.
1:09:10 > 1:09:14They want to celebrate your unsung heroes of UK food and farming -
1:09:14 > 1:09:17This is quite, yes!
1:09:17 > 1:09:19The best food and drink producers, street food, takeaways,
1:09:19 > 1:09:21farmers and cooking heroes up and down the country.
1:09:21 > 1:09:25Nominations are open until midnight on Monday 29th January,
1:09:25 > 1:09:27all the information is on the BBC website.
1:09:27 > 1:09:31Right!
1:09:31 > 1:09:32On y va!
1:09:32 > 1:09:37It's omelette challenge time.
1:09:37 > 1:09:41An eye on this site? I will take this side.
1:09:41 > 1:09:43Amandine and Niklas, neither of you are on the board yet
1:09:43 > 1:09:47so there's everything to play for.
1:09:47 > 1:09:52Some pretty illustrious faces including my uncle, Michel. This is
1:09:52 > 1:09:56about picking the perfect omelette but it must be fast and good. If it
1:09:56 > 1:10:02is good it goes to the crew. They are hungry.And if it is bad, it
1:10:02 > 1:10:08goes to us!No, it goes to the compost bin.
1:10:08 > 1:10:11Your time will STOP when your omelettes hit the plates.
1:10:11 > 1:10:12Let's put the clocks on the screen.
1:10:12 > 1:10:19Are you ready, three, to one, go. You are supposed to get the egg in
1:10:19 > 1:10:28there, chef. No crunchy bits in there either, Niklas.I'm done, I'm
1:10:28 > 1:10:36already at!The egg in the pan already. That said. Right. I think
1:10:36 > 1:10:43that we are going to get to a very good omelettes.Classy, tasty
1:10:43 > 1:10:53omelettes.I think so as well, look at that, concentration. Nice. Yes.
1:10:53 > 1:11:01Come on, chefs. I did so fast! -- I did say fast. There we go, first one
1:11:01 > 1:11:10is up.Not even close!
1:11:10 > 1:11:15is up.Not even close!Niklas, you are Swedish time!
1:11:16 > 1:11:19are Swedish time!The only thing I don't like about going to England is
1:11:19 > 1:11:27the omelette challenge!That he is still smiling, happy chef.Don't you
1:11:27 > 1:11:34eat omelettes in Sweden?Definitely not!OK, let's reshape it into an
1:11:34 > 1:11:43omelette. Ahem.Its tastes like eggs, right?
1:11:43 > 1:11:50LAUGHTER Where is the Dell!You need the
1:11:50 > 1:11:55garlic and all the things in the middle.To very tasty omelettes.
1:11:55 > 1:12:05Very tasty. Niklas. One minute and 15. We are going to need a new
1:12:05 > 1:12:18photo. Amandine. 52 seconds. That is good. That puts you not quite in the
1:12:18 > 1:12:24pan but just there.But I was faster than Hugh.
1:12:24 > 1:12:26So will Kay get her food heaven, chicken veloute
1:12:26 > 1:12:27soup with cheese croquettes and truffle?
1:12:27 > 1:12:30Or her food hell, tuna tartare with egg yolk?
1:12:30 > 1:12:32We'll find out after Nigel Slater has showed us
1:12:32 > 1:12:40how to make a delicious and simple "freeform trifle".
1:12:46 > 1:12:51The idea of growing your own food is not new to us but there's a fresh
1:12:51 > 1:12:55energy to it, it is more popular than ever, people all over the UK
1:12:55 > 1:13:01growing what they want on their patch, the omelettes. These to are
1:13:01 > 1:13:06in their second summer of owning and allotment, I want to know what they
1:13:06 > 1:13:10have been growing and put together a tasty dish straight from the ground.
1:13:10 > 1:13:18Kate, what are you doing?Hello, good to see you. Tomatoes ripening.
1:13:18 > 1:13:24I see you've got some snails as well, not quite as many as mine!
1:13:24 > 1:13:28What's this?Fizzes when we went on holiday for a week. And we came back
1:13:28 > 1:13:32and we thought we had some courgettes and we came back to this
1:13:32 > 1:13:36one giant marrow with some raspberries. Not many of them may
1:13:36 > 1:13:41get home because we tend to eat them.I don't think it matters, a
1:13:41 > 1:13:45lot of things don't make it to the kitchen, cherry tomatoes, as soon as
1:13:45 > 1:13:49they arrived in they go. I've got a great selection of vegetables I can
1:13:49 > 1:13:53cook with here. I want to show Kate and Charlie that we can rustle up
1:13:53 > 1:13:57something out that proves that making it a pleasant making do. And
1:13:57 > 1:14:03I pinch a couple of things just to throw in the pan?We've got some
1:14:03 > 1:14:12shots as well.And this oregano? Help yourself.Do you know what I'd
1:14:12 > 1:14:20love, I'd love some mint.Are you going to do a mix of herbs?Just
1:14:20 > 1:14:24oregano and mint. Sometimes cooking isn't about recipes, it's about
1:14:24 > 1:14:30going with what is there.And then we got another giant marrow.This
1:14:30 > 1:14:37isn't quite as giant. Charlie?
1:14:37 > 1:14:45isn't quite as giant. Charlie? -- shall we? Look at that.
1:14:45 > 1:14:51shall we? Look at that. It looked pretty tiny.Wow.Look at that alien
1:14:51 > 1:15:08object.How beautiful is that? Lovely. Looks good to me. As this is
1:15:08 > 1:15:12so mature I think I'm going to cut him very thinly. Literally into very
1:15:12 > 1:15:19thin pieces.
1:15:19 > 1:15:20I think this is
1:15:20 > 1:15:25I think this is the first proper cooking down at our allotment.Is
1:15:25 > 1:15:28this something you've cooked before, with these kind of ingredients?Free
1:15:28 > 1:15:34styling. This is the joy of it, putting stuff in the pan and seeing
1:15:34 > 1:15:41what happens, and why not? You know we had a couple of tomatoes?Yeah.
1:15:41 > 1:15:51Do you fancy one? Yeah. How many do you want? A couple?
1:15:51 > 1:15:55you want? A couple?Lovely.How's that?Lovely. This looks pretty much
1:15:55 > 1:16:07ready. In with the marrow, tomatoes, potatoes, fresh oregano and mint.
1:16:07 > 1:16:15Very tasty!I reckon we are there with that!Yummy. Where do we start?
1:16:15 > 1:16:20Might try a little of the marrow. I don't know how I'm going to eat this
1:16:20 > 1:16:26attractively...
1:16:26 > 1:16:33attractively... Really good.Wow. Literally just pulled the cell and
1:16:33 > 1:16:42five minutes later...Hot! LAUGHTER We got Charlie eating some
1:16:42 > 1:16:50vegetables, it's a miracle.You've got a lot to eat but don't eat veg!
1:16:50 > 1:16:54It's one of the key thing is, I wasn't massively into vegetables and
1:16:54 > 1:16:58I thought by growing them and feeling proud of something I
1:16:58 > 1:17:03produced, it would inspire to eat more vegetables and actually does.I
1:17:03 > 1:17:07can't tell you how pleased I am to hear that!
1:17:07 > 1:17:12Sometimes I plan to have a pudding. I know exactly what I'm going to
1:17:12 > 1:17:17eat. Other times I just get to the end of the meal and think... I just
1:17:17 > 1:17:23want something sweet, just to finish off with. Tonight I'm having free
1:17:23 > 1:17:30form trifle and custard. You can use any berries for this, I'm using
1:17:30 > 1:17:33raspberries, blackberries and blackcurrants. Sit them in a large
1:17:33 > 1:17:39pan and add a little sugar, just enough to cover them. And then, just
1:17:39 > 1:17:44add water. What I want to happen is the berries
1:17:44 > 1:17:49burst and as they burst all those wonderful juices, those bright red
1:17:49 > 1:17:52and purple juices spill out and you have this fantastic strongly
1:17:52 > 1:18:00flavoured syrup. Just pop the sponge in the bottom. I keep the cooking
1:18:00 > 1:18:06brief, so the berries keep their shape. But for a thicker and richer
1:18:06 > 1:18:10syrup, you can simmer the fruit a little while longer. This has taken
1:18:10 > 1:18:15two minutes to make, just like a little party in a bowl. I've never
1:18:15 > 1:18:19actually done this before. This is very much make it up as you go
1:18:19 > 1:18:24along! And the syrup as to soak into the sponge, it is essential with a
1:18:24 > 1:18:29trifle that everything soaks in. For this dish I'm using ready-made
1:18:29 > 1:18:33custard. Why not?
1:18:36 > 1:18:41And I think just a little bit of icing sugar on top.
1:18:45 > 1:18:53Trifle! For this trifle, I used Madeira cake but you can use any old
1:18:53 > 1:19:02cake sponge and any combination of berries.
1:19:03 > 1:19:14Thank you. Time to find out if Kay is getting food heaven or hell.
1:19:14 > 1:19:15Chicken veloute soup with cheese
1:19:15 > 1:19:18croquettes and truffle?
1:19:18 > 1:19:21Or her food hell, tuna tartare with egg yolk?
1:19:21 > 1:19:28With mango, grapefruit and that runny egg. Let's tell you now and
1:19:28 > 1:19:33put you out your misery. 60% of the voters went for... Heaven! CHEERING
1:19:33 > 1:19:40Thank you.Let's get rid of hell and go straight into this. French
1:19:40 > 1:19:43chicken soup.Lovely.
1:19:43 > 1:19:44go straight into this. French chicken soup.Lovely.Chicken wings,
1:19:44 > 1:19:48they going to a pound.I better watch you because I'm going to make
1:19:48 > 1:19:52this on a Wednesday. Why on Wednesday? My girlfriends come round
1:19:52 > 1:20:01on Wednesday to watch Girlfriends. Of course, what is Girlfriends?It's
1:20:01 > 1:20:10about a group of women, three in particular. They are friends, women
1:20:10 > 1:20:16of a certain age.And it's a great cast.Yes, I've got a great cast, it
1:20:16 > 1:20:20really has. And Anthony head joins in that mix as well, he's fabulous.
1:20:20 > 1:20:23The three girlfriends essentially are there for one another. They have
1:20:23 > 1:20:28been there for one another through life but it's particularly difficult
1:20:28 > 1:20:32time in their lives at the moment. One of them is in the middle of a
1:20:32 > 1:20:36messy divorce. One of them has lost her husband in strange
1:20:36 > 1:20:39circumstances. She was on a cruise and he disappeared off the cruise.
1:20:39 > 1:20:45We don't know whether he has left or he's been pushed...Knocked on the
1:20:45 > 1:20:50head.We don't know, that's the series as well. And then we've
1:20:50 > 1:20:59got... So that is fearless. Miranda's character, Sue, she's been
1:20:59 > 1:21:04sacked for being too old, almost, like an age discrimination case.All
1:21:04 > 1:21:09the trials and tribulations of women of a certain age.Yes, exactly, my
1:21:09 > 1:21:15age, expect. It looks at the how they are therefore on each other and
1:21:15 > 1:21:19it's got a warm to it but there's also this dark story running through
1:21:19 > 1:21:27it about Nicky, Linda's husband. My best friend is called Linda, I used
1:21:27 > 1:21:32her name. I kept meaning to change and then I got stuck with it. I
1:21:32 > 1:21:37thought, I've just got call her Belinda! I've known my Linda since
1:21:37 > 1:21:40we were three, started school on the same day. And we've travelled
1:21:40 > 1:21:46throughout lives together.So you have very close girlfriends as well?
1:21:46 > 1:21:52I've got very close girlfriends and we all meet up on Wednesday to watch
1:21:52 > 1:21:56Girlfriends. We have food and some nice wine and we enjoyed the
1:21:56 > 1:22:03programme.What time is on?Nine o'clock. Visualise us all in my
1:22:03 > 1:22:07living room with the big telly on, or watching.It is a proper drama,
1:22:07 > 1:22:13there's a lot going on.Have you watched it?Yeah. I was on the edge
1:22:13 > 1:22:21of my seat. The poor dog.The cat. It wasn't really a cat, you see, it
1:22:21 > 1:22:28was a stuffed cat.I meant to ask, do you draw on real-life experiences
1:22:28 > 1:22:33and what would you say to an aspiring young screenwriter to think
1:22:33 > 1:22:36about starting, how do they beat the blank page and get into the
1:22:36 > 1:22:41business?How to get into the business? If you want to write
1:22:41 > 1:22:44television, you have the greatest medium in your living room every
1:22:44 > 1:22:48day. You can go and watch a programme, you can watch it again,
1:22:48 > 1:22:52your favourite programme, study it and go, that's how he or she did
1:22:52 > 1:22:58that. How many scenes are in it... You know, if it's for ITV, if there
1:22:58 > 1:23:02is a commercial break, where would you have your cliffhangers question
1:23:02 > 1:23:05how would you open a question how do you keep your viewer... All those
1:23:05 > 1:23:10things are right there in your living room. And listen to people.
1:23:10 > 1:23:13The dialogue. So many people talk over the top of other people, they
1:23:13 > 1:23:18don't listen.Do you go and find characters in that way? Will you go
1:23:18 > 1:23:26and literally meet people and the street?Down the market, it waiting.
1:23:26 > 1:23:30And my friends as well, they tell me things. I say, you do realise you're
1:23:30 > 1:23:34telling me this?Waiting to appear on the box. It's like a great meal
1:23:34 > 1:23:39that keeps you going and gives you new surprises, writing the script.
1:23:39 > 1:23:43You have to have good plots and keep interest.Otherwise they will go
1:23:43 > 1:23:47away, flipped over to the other side. Television today, multi
1:23:47 > 1:23:53channels.What do you tend to watch yourself, dramas, movies?I watch
1:23:53 > 1:24:00movies and I watch drama. I have my favourite. I like Jim McGovern 's
1:24:00 > 1:24:06work and Sally Wainwright's work. Mainly northern, funnily enough. I
1:24:06 > 1:24:14watch television.And movies, and theatre. Theatre, absolutely. What
1:24:14 > 1:24:21is next after the musical?After the musical for me... I might have a
1:24:21 > 1:24:24little break!LAUGHTER Because it's been a super busy year
1:24:24 > 1:24:28for me. A couple of months off and then I will see. I've got another
1:24:28 > 1:24:35idea cooking. And also, if people want more Girlfriends or Love, Lives
1:24:35 > 1:24:42And Records then I'd like to continue on with those. I've loved
1:24:42 > 1:24:49writing for them and being with them.Right, food, re-cap.I'm going
1:24:49 > 1:24:52to make this.Chicken wings, simmer for about half an hour and you end
1:24:52 > 1:25:00up with cooked chicken wings.That is them?Yes. And then parsley and
1:25:00 > 1:25:04stock, it has lots of flavour because it has thyme and mushrooms.
1:25:04 > 1:25:06Take out the chicken wings, I've taken the bones are and just
1:25:06 > 1:25:12cradling them, intense and smoky flavours. At a bit of cream in the
1:25:12 > 1:25:16stock and then boil that so it's lovely and rich. Separately, we have
1:25:16 > 1:25:20the baked potato that we made into mashed potato, added mascarpone
1:25:20 > 1:25:27cheese and a little bit of butter and egg yolk to bind it, rolled in
1:25:27 > 1:25:31breadcrumbs and deep-fried, which we have here. Lovely cheesy croquettes.
1:25:31 > 1:25:42Lovely.Can I trim it?Yes, just trim on end.Your mother would like
1:25:42 > 1:25:48this dish?My mother would have loved this, definitely. My mother
1:25:48 > 1:25:52was a foodie a bit like me, loved food.How much of your heritage and
1:25:52 > 1:25:59your roots feature in your writing? I think it's sort of seats in. I've
1:25:59 > 1:26:05come from a mixed background, my mother Jewish, my father catholic.
1:26:05 > 1:26:10I'm the kind of mongrel, really. There's bits of me and my work, like
1:26:10 > 1:26:18in That Friends, Lauren is Jewish. And in my cooking, I don't eat pork,
1:26:18 > 1:26:20I suppose... You are boiling over! The chicken soup. It's interesting
1:26:20 > 1:26:30you had on the Israeli chefs.Yes. I always think everything revolves, it
1:26:30 > 1:26:35evolves and revolves around the kitchen table.Yes.If that's where
1:26:35 > 1:26:39people congregate and spend most of their time.And it's great if
1:26:39 > 1:26:43someone is cooking, if the chef is cooking on the table is there, so
1:26:43 > 1:26:46the ship doesn't feel excluded. Often you have the kitchen in one
1:26:46 > 1:26:48place and everybody is in the living room, the poor chef is by
1:26:48 > 1:26:55themselves.At the end of the day, you will all end up in the kitchen?
1:26:55 > 1:26:58I think that's the best thing, to have a big kitchen table, all sit
1:26:58 > 1:27:07around, it's fantastic.There we go. Right... Given Steven Spielberg come
1:27:07 > 1:27:14calling?Name-calling! He did. I was in the hairdressers at the time.Of
1:27:14 > 1:27:19course. I used the scene in Girlfriends, episode one.He called
1:27:19 > 1:27:28me on my cell phone.How does that happen? Hey, Steve?His assistant
1:27:28 > 1:27:35came on and said, I'm Steven's secretary, would you like to chat
1:27:35 > 1:27:38question I said yes, take these foils out of my hair! I had
1:27:38 > 1:27:48highlights. Take these out!There we go.Looks gorgeous. Very expensive,
1:27:48 > 1:27:55gorgeous tasting truffle. Take a little.Olly has some smashing wine
1:27:55 > 1:28:03to go with this.I do, a wonderful and sumptuous burgundy. Finally we
1:28:03 > 1:28:09do have a French wine! It is like a boomerang, it finally all comes back
1:28:09 > 1:28:14to France, wonderful with chicken veloute or any type of soup. 2015
1:28:14 > 1:28:20when this wine was made, a brilliant year.Thank you, that is so lovely.
1:28:20 > 1:28:27That is heaven! Heaven on earth, gorgeous.Cheers.Travels!Definite
1:28:27 > 1:28:31heaven?I think!
1:28:31 > 1:28:33gorgeous.Cheers.Travels!Definite heaven?I think!Delicious, really
1:28:33 > 1:28:40lovely, thank you.We can have another step in just a moment.Well,
1:28:40 > 1:28:44that is all from us today on Saturday Kitchen Live.
1:28:44 > 1:28:45Thanks to all our studio guests Amandine,
1:28:45 > 1:28:46Niklas, Olly and Kay.
1:28:46 > 1:28:49All the recipes from the show are on the website,
1:28:49 > 1:28:51bbc.co.uk/saturdaykitchen.
1:28:51 > 1:28:53Don't forget, there's more Best Bites with
1:28:53 > 1:28:55Matt Tebbutt tomorrow at 10.15am on BBC Two.
1:28:55 > 1:28:56Have a great weekend.
1:28:56 > 1:29:00Bye!
1:29:00 > 1:29:03Cheers!