20/01/2018 Saturday Kitchen


20/01/2018

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Transcript


LineFromTo

Good morning!

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It's time to kick-start your

weekend with 90 minutes of

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the finest food and fun!

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I'm Michel Roux and this

is Saturday Kitchen Live!

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Welcome to the show!

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Cooking with me today

are two amazing chefs,

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Amandine Chaignot

and Niklas Ekstedt!

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And on the wine this

week, it's Olly Smith!

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Yay! Love their jacket. Clashes a

bit with the shirt.

Always, can't

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imagine why. Amandine, great to have

you back, perhaps we should do this

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in French. Not sure, you're right.

What are you cooking.

Marrow,

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stuffed, with little baby potatoes

and a magic sauce.

Can't wait, all

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will be revealed later. Niklas,

great to see you, what will you

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cook.

Something unusual is a

Scandinavian vegetarian dish,

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celeriac home baked in the oven with

butter, not completely beacon but

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almost. And pickled beetroot is with

that, red, yellow, and pea shoots on

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the end.

Sounds absolutely great.

Love celeriac. Pickled beetroot

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might be tricky with the wine.

It

can be tricky we may have British

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beer, we have wine from Spain and

non-alcoholic options and depending

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on heaven and hell maybe France or

South Africa. So a world of drinks.

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Fantastic.

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We've searched high and low

in the BBC archives for some

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brilliant foodie films

from Rick Stein, Keith Floyd,

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the Hairy Bikers and Nigel Slater.

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Our special guest today

is a BAFTA-winning writer of some

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of the best-loved and most

successful shows on TV,

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including Girlfriends,

Band of Gold, The Syndicate,

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the list is endless!

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She's even transformed her wonderful

series Fat Friends into a musical,

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please welcome the brilliant,

and prolific, Kay Mellor!

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APPLAUSE

Oh, thank you, what a nice

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introduction, thank you.

It's great

to have you on the show.

It's lovely

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to be sure. Are you going to make

the food, I am a foodie.

Do you cook

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out.

I love cooking. I inherited a

house with an Aga, I've got a

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traditional oven as well, I do a

great seafood gumbo. I like cooking

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chicken, a roast, that sort of

thing. I will follow a recipe book

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sometimes, sometimes I just make it

up.

We've got a foodie. Are you up

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for the challenge, chefs? Kay at the

end of the show we will cook your

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food heaven or your food hell. What

is your food heaven.

Chicken soup.

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My mother's chicken soup was divine.

I love it, it nourishes your soul,

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you know. She would put noodles in

it and she would have carrots and

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chicken, it was gorgeous. I used to

love it. Suddenly she has passed

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away now. So that is very

reminiscent of her. Food memories.

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We talked about that earlier.

And

brings her back. So I love that.

You

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also love travel, I believe. And

gooey cheese.

I do. Gooey cheese on

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a pizza base with truffles on the

top, sliced, just gorgeous.

I'm

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salivating, it is a French chef 's

dream. Food hell?

Runny eggs. I'm

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not good with runny eggs. That's

also a memory because my mum took me

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to my anti-Hazel's, she was not

really matter and he but we caught

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Andy, she cooked a boiled egg and we

had toast soldiers with caraway

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seeds in which I also do not like. I

must have been about six or seven.

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And I didn't like it, I said, I

don't like it, anti-Hazel was over

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there somewhere and my mother said

she you have to eat it, she's got no

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money, she scooped you this. I

remember eating it... And my mother

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going, just another spoonful. To

this day it makes me feel a bit

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nauseous. Caraway seeds in the bread

and the runny egg, No.

And not keen

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on certain fish.

Tuner. I like meaty

fish. -- it is meaty fish and are

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likely to be fish and I likely to be

meat. Like the delicate fish like

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Dover Sole. I don't dislike tuner,

it is not absolute hell but it is

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going on that way.

I think this

could be a real help.

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So, if the viewers give

you heaven, I'll make chicken

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veloute soup with cheese

croquettes and truffle...

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I will make a tasty chicken veloute

with white wine and herbs and

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mushrooms and finish it with cheese

croquettes and griddled chicken

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wings and truffle shaved over the

top. Kay has a big smile. But if she

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gets hell...

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I'll make tuna tartare

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with confit duck egg.

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I will serve it with diced tuner and

grapefruit, sliced mango courgette

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and finish it with horseradish. It

really is hell!

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But you'll have to wait

until the end of the show to find

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out which one the viewers vote for!

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So just go to the Saturday Kitchen

website before 11 this

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morning and get voting!

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We also want your questions.

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You can ask our experts

anything, just dial

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0330 123 1410.

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That's 0330 123 1410 -

get calling now!

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As always, you can

comment on what's cooking

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via social media.

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Right, let's get cooking!

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Amandine, what are we making?

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On y va, chef?

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Let's do it. Baby potato, marrow,

and the magic sauce.

Everything will

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be revealed.

Per to the marrow in

the oven for ten minutes.

A whole

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big chunk of bone marrow roasted in

the oven. About ten minutes.

The

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magic starts.

That does look nice.

Smashing. We've got the red mullet

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bones here, and some chicken wings.

I want to start the source with the

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chicken wings, chop them. Very

roughly.

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roughly. Those will be for the

sauce. So made with fish Amandine.

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Talk a little bit about that. Why

have you got the chicken wings and

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the bone marrow in there. The red

mullet is a strong fish. My hope you

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will like it.

I will try it,

definitely!

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definitely!

It isn't tuna! It is

much smaller.

I like most foods!

I

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think you'll like this. Kind of a

safety thing.

That is the good thing

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about the Aga, you don't have to

switch it on.

Back in action.

With

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an Aga it is always on.

Added more

cooking when I got an Aga.

Did you

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change the way you cooked.

Not

really, just stick it in the oven.

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It has a hot oven, a baking oven and

a cool of them. So nothing has to

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turn on. -- cool oven.

So how does

this dish reflective ethos of food

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Amandine?

I like a recipe not to

need 20 minutes of explanation, the

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moment that you put it on the table.

So the flavours are quite direct.

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Punchy flavours, full on.

And not

overcomplicated. So we have chicken

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wings, a really nice colour, I have

the shallots,...

So you have a

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lovely caramelised colour. But is

that the flavour is.

And we're going

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to add the liver of the red mullet

at the last minute.

That will add a

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kind of umani flavour, like using

anchovies.

Exactly.

You will have to

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wash your hands now, Amandine,

otherwise we will be in trouble.

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Michel, what does umani mean?

It is

like the fifth flavour. You have

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sweet, sour, salty, better, and then

you've got theirs are the flavour

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which is umani. -- this other

flavour. It's like soya sauce or

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mushrooms.

It just gives that extra

punch to the flavour.

The garlic is

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going in. Tell us about your CV, I

am envious of it.

I grew up in

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Paris, and I was not meant to become

a chef because I grew up in a

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scientific family. And then I

studied chemistry. And I was bored

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after to years, so I quit.

Chemistry, science, that's kind of

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like being a chef. Winemaking! A lot

of science in wine.

To large

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spoonfuls of ketchup in my source.

Tomato ketchup in the source.

It's

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just tomato with some sugar and

spices.

That is so not French!

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LAUGHTER

I would have thought that was

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cheating.

And I'm not even ashamed!

And the fish must cook at a low

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temperature.

A really low

temperature.

Does it take longer to

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cook?

No, I like the red mullet to

be softly cooked.

Is you will need

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to get the fish on. We don't want

raw fish. You might be getting that

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later!

LAUGHTER

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Now I'm going to stuff the potatoes

with the bone marrow. Remember if

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you would like to ask a question,

given us a call now.

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What are you doing with the vision,

how you cooking that.

Nicely in the

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pan, just a bit of oil, just on one

side, to start with. It is a bit too

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hot. You can imagine, like when you

have a really large stove, cooking

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it directly on the contact of the

burner, just on the side.

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burner, just on the side. Just here.

It's perfect, you just need a bit

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more time.

Very low temperature, the

reason that that is the dread mullet

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is a delicate fish.

It's does not

need to be cooked for too long.

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This is a little pepper, which is

really sweet. They are really sweet

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and have a really nice flavour.

Biquinhos.

Can you buy them in a

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camera?

Yes, in a tin can, it's

perfect, I'm super lazy!

So we are

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using ketchup and a tin of

biquinhos. We just put them in the

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oven really quickly. Everything is

cooked for 30 seconds, to warm

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through. Your fish is nearly cooked.

Let that steel for 20 minutes. And

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then we end up with this lovely

sauce here. -- let that Stewart.

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Michel how did you get that marrow

to come out of the bone?

When it is

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cooked you literally scoop it out.

It is lovely on toast as well.

And

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caviar.

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caviar.

Is a combination, really?

That sounds gorgeous.

Super, super

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delicious.

Right, put this on the

plate. So you've got your little

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biquinho peppers and your sauce.

Really nice.

So you were at the

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Rosewood Hotel in London for some

time.

I have been here for three

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years with an amazing team. I don't

know if you've heard about the

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afternoon tea we do. It's beautiful.

All art related.

One of the

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highlights of the hotel.

It was

great fun to be killed.

We talked

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earlier about the gastronomic

capital cities of the world.

Do you

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want me to be in trouble!

Paris,

London, stock?

I have never been too

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stuck on so I couldn't say! But I

think London is quite vibrant, such

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good energy here.

There is a certain

energy in London.

Yes, London is

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really interesting.

It is more

diverse. More different cultures.

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Such a nice mix of cultures.

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Don't need to cook the spinach.

Yes,

not even cooking the spinach,

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Don't need to cook the spinach.

Yes,

not even cooking the spinach, just

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seasoned in the cooking juices.

We're going to take all the flavour

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from the pan.

I love that. And I

love combining a bit of cooked and

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raw, lovely! It adds a bit of

freshness to the dish.

A bit of

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nasturtium flower to give a peppery

flavour. Really easy to find, you

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can even grow it, super easy.

The

colours are absolutely amazing! A

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little drizzle with sauce and we are

there. This is kind of really

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intense.

With Ian Craddick

ingredient!

Ketchup.

That's it. --

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with the magic ingredient.

Read

mullet with bone marrow.

Looks

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beautiful.

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Right, off we go, that's it.

That

looks absolutely gorgeous.

Yes, well

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done you.

That looks amazing,

gorgeous.

Get stuck in, dive in!

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What are we drinking?

Are we sharing

this?

LAUGHTER

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Yes!

Is something you miss?

There is

some stuff you can find here but

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there are amazing suppliers, which

is something I realise when I

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arrived.

Magical. This is gorgeous,

oh, wow!

I have a white Rioja. Red

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mullet is one of those fish, it has

a powerful flavour and you could

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serve it with red wine like a Pinot

Noir but white Rioja, £8 99 from the

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Co-op, barrel fermented, lovely

texture. It has the right richness

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to go with the dish. White Rioja,

very underrated. Really beautiful.

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Just has a little savoury element.

What do you think?

Gorgeous, lovely,

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it's light. It's beautiful and kind

of things in your mouth.

Balanced

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between Oak fermentation and a bit

of thing. But I also have a

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nonalcoholic alternative. It is from

Germany. If you're doing dry

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January, I heard a statistic, the

third of the people have fallen off

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the wagon by this time! If you are

doing dry January, it's an option. A

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fruity, sparkling easy option.

Why

not do dry February, if the shorter

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month?

January so grim, I think just

throughout the year drink less and

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drink better.

Drink less and

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drink better.

Drink less and better!

I'm coming to your house! That's

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really nice. My first choice would

be the wine.

And me.

And me!

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Brilliant. Niklas, what are you

cooking later?

Celeriac whole baked

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in the oven and then some pickled

beetroot with that.

Sounds good!

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Don't forget if you want

to ask us a question this

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morning, just call...

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0330 123 1410.

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Lines close at 11am today.

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You haven't got long,

so get dialling.

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Or you can tweet us a question

using #SaturdayKitchen.

0:19:100:19:12

And don't forget to vote for Kay's

food heaven or hell on our website.

0:19:120:19:18

Now let's catch up with Rick Stein

on one of his Long Weekends.

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He's in his element eating his way

round the restaurants of Vienna!

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I've walked to hundreds of

restaurants making these programmes

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over the years, usually they're

doing something innovative with food

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that I want to know about. But at

the moment, I couldn't care less

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about that because it's lunchtime

and I'm ravenous, and this

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restaurant run by years by Christian

has a brilliant reputation for well

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cooked no-frills local dishes!

Couldn't be better.

Hello, Rick.

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Nice to meet you. Nice to meet you!

If you like steak, you'll love this.

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Nice to meet you. Nice to meet you!

If you like steak, you'll love this.

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First of all, Christian bashers out

a couple of really good steaks. Then

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he seasons them greatly and pan

fries them one by one in a

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smattering of oil. Then, in the same

frying pan he adds beef stock. And a

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couple of generous dollops of

barter, whisking as it reduces.

0:20:380:20:45

Christian, I like this sauce, very

simple, good stock, I guess. Beef?

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The beef is very important.

Plenty

of butter.

But the important thing

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is to have a good...

Stock. That is

superb. It's all about your stock.

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I think this dish is all about

onions, really. He makes sure that

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all the onions are coated in flour

and deep fries them. Why do you

0:21:100:21:15

enjoy cooking, why do like it so

much?

Because I like to eat, and

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look how the people are cooking and

how my mother was cooking in the

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house. I to cook.

And every day you

enjoy?

Every day. When you don't

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like, you cannot make this

profession, because I work in 15

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hours every day in my kitchen.

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A few fried potatoes on the side,

along with gherkins and Mustard,

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love it! Robust food to say the

least.

0:21:570:22:04

This is really good.

Thank you,

Rick.

This is

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This is really good.

Thank you,

Rick.

This is food that makes me

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greedy. You get food that's very

intellectual, very thoughtful, you

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say oh yes, that's nice... This, I

just sake shut up, I want to carry

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on eating because it's so good!

Thank you, Rick.

0:22:240:22:34

250 years ago, this will have been

the Centre of the musical

0:22:340:22:38

excellence. Here, there were patrons

and patron edge and people with a

0:22:380:22:44

good ear who could tell the wheat

from the chaff. Yes, it was a good

0:22:440:22:48

place to be a musician.

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This restaurant is home to ten

Vienna's most famous dishes, second

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only to the schnitzel. It's a dish

of three acts. Number one, the soup.

0:23:000:23:11

Vegetables in a beef broth with

sliced pancake. Number two, the

0:23:110:23:18

marrow bone jelly on toast. And

number three, the beef with apple

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sauce, freshly grated horseradish,

bread sauce and spinach.

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This is the favourite dish of the

Emperor Franz Joseph.

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I think this is topside but our cuts

are a bit different. Maybe

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silverside. They go in for two and a

half hours.

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After two and a half hours, the

thing looks like this.

Wow, look at

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that! Such a lovely aroma of beef.

Look at that stock, it's so full of

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flavour.

We have do cool this down

right over here in ice water.

I see,

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and that's to make it easier to cut?

Exactly.

Gosh.

Now we continue to

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finish the soup.

He puts in carrots, celeriac, leeks,

0:24:250:24:31

peppercorns, bay leaves and onions

that have been posted already. You

0:24:310:24:38

can buy them already cooked in the

market. Meanwhile, the

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can buy them already cooked in the

market. Meanwhile, the beef joints

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have been called in the icy water

and a sliced. Just looking at this

0:24:450:24:51

cut, it's got quite a lot of

connective tissue, so long slow

0:24:510:24:54

cooking and it will stay nice and

moist. You can see after two hours

0:24:540:24:59

cooking, it still looks really juicy

even when it's cold and very

0:24:590:25:03

appetising, very nice colour. If

that was a sort of Mowgli enjoin it

0:25:030:25:08

would fall apart and I can see now

why they chill it with the ice

0:25:080:25:13

because it makes it so you can cut

it. When we eat this it will be

0:25:130:25:17

almost falling apart in your mouth.

It's just fantastic, but also I was

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just thinking, it works so well.

Everywhere we've been filming,

0:25:240:25:26

there's been one dish that people

love and there's been one restaurant

0:25:260:25:31

people queue up to get to. There's

something to be learned about that.

0:25:310:25:36

If you just have one perfect dish

like

0:25:360:25:39

If you just have one perfect dish

like this, or like fish and chips,

0:25:390:25:40

or in Bordeaux where they just

survey perfect steak, people will

0:25:400:25:48

absolutely make a path to your door.

0:25:480:25:51

Thanks, Rick.

0:25:570:25:59

Some great-looking beef dishes

there, and I've another one here -

0:25:590:26:03

my beef olives and onion beer gravy.

0:26:030:26:05

Delicious and very achievable,

let me show you...

0:26:050:26:08

Guarantee you will be doing this

tonight at home at.

Right!

A thin

0:26:080:26:14

piece of sliced beef, silverside or

rump, anything will do. Some beef

0:26:140:26:20

mince. I'm not using any pork fat

because you are not eating pork, but

0:26:200:26:24

fine with just beef, beef mince. I'm

going to make a gravy, onion

0:26:240:26:30

fine with just beef, beef mince. I'm

going to make a gravy, onion gravy,

0:26:300:26:31

using BBL. Right, that's the

ingredients. I'm going to start

0:26:310:26:35

cooking. Tell us a bit about Fat

Friends the musical.

It started off

0:26:350:26:41

as a television programme and sort

of launched the career of James

0:26:410:26:46

Corden and Ruth Jones, actually.

Yes, so many friends were launched

0:26:460:26:49

through that.

Yes, I know. I did

about four series of and then put it

0:26:490:26:55

to bed, so to speak. I always used

to think, wouldn't it be wonderful

0:26:550:26:59

if I could write a musical? I used

to sit in auditorium is going to

0:26:590:27:03

musicals like Wicked and Blood

Brothers and I thought why can't I

0:27:030:27:10

do something like that? I'd love to

write a musical. Josh Andrews, this

0:27:100:27:14

wonderful producer, introduced me to

the son of Andrew Lloyd Webber and

0:27:140:27:19

he was the most charming young man.

I had written the kind of book,

0:27:190:27:25

secretly actually, I did anybody I

was writing the book of Fat Friends

0:27:250:27:31

the musical! I tried to write some

songs.

You tried to write some

0:27:310:27:35

songs?

I wrote lyrics to a sort of

beat in my head. It was a bit like a

0:27:350:27:41

poem, a bit like a, it's bizarre to

explain it. But then Josh read the

0:27:410:27:49

book and said, I really love this

and I'd like to introduce you to

0:27:490:27:55

Nick Lloyd Webber.

As we do.

He was

the most lovely man.

Use an

0:27:550:28:02

surprise.

-- use sound surprised. I

wasn't sure we'd get on, for our

0:28:020:28:10

world might be different but he got

my world, read the script, loved it

0:28:100:28:15

and said I would love to have a go

at two of your songs. So he took

0:28:150:28:20

these songs away and a week later I

came to London and went to Nick's

0:28:200:28:24

studio and he played me Beautiful,

which was a summary about a girl who

0:28:240:28:31

wants to be beautiful on the day she

gets married. She thinks she's

0:28:310:28:34

overweight and it made me cry. He

added the music and it actually

0:28:340:28:40

elevated to me totally the emotion

that I'd written and there were

0:28:400:28:44

tears pouring down my face. Then he

wrote me, he composed another melody

0:28:440:28:53

to a song about a fish and chip

shop, Big and Battered and made me

0:28:530:28:59

laugh. I do if he can make me laugh

and cry in ten minutes, he's the man

0:28:590:29:04

for me. We've had the best time.

He's the most man. Then we went out

0:29:040:29:09

to get our cast.

An amazing cast.

I

know, Jodie Prenger, to die for,

0:29:090:29:18

Kevin Kennedy, who

0:29:180:29:24

Kevin Kennedy, who played Curly

Watts in Coronation Street.

Freddie

0:29:240:29:26

Flintoff. Yes, he'd been on my

record show and I knew he could

0:29:260:29:33

act... Really?

He can, honestly,

truly.

I'd seen the trailer, it's

0:29:330:29:41

brilliant.

He's good, he's really

good. Someone said, do you know he

0:29:410:29:44

can sing? And I went really? And I

thought, that's a bit too much. They

0:29:440:29:50

said no he can, watches Elvis on you

Tube and I did. He was brilliant. I

0:29:500:29:55

said, Freddie, I heard you can think

is this you really singing? He said

0:29:550:29:59

yes it's me, I sing in the bath and

shower.

As we will do!

Would you

0:29:590:30:09

mind singing in front of a couple of

thousand people on the night? He

0:30:090:30:12

said, if I could, if I thought I

could do it. I said you will have to

0:30:120:30:16

audition for Nick Lloyd Webber. He

said I don't mind, and that's what

0:30:160:30:18

he did. He came and auditioned

properly like every other actor. He

0:30:180:30:22

was brilliant, was really good. He's

not the best singer, is not

0:30:220:30:27

Pavarotti but he can certainly hold

a tune.

He has amazing presence. I

0:30:270:30:31

feel I should explain...

A very

famous cricketer. He is an

0:30:310:30:39

exceptionally charismatic

larger-than-life character, but

0:30:390:30:41

also... He's a bit of a legend, is

only question why you have gritted

0:30:410:30:46

in Sweden?

No, no cricket. We have

Bambi, like on ice.

I will have to

0:30:460:30:53

tell Freddie

He will have a go!

0:30:530:30:59

When he comes on stage it lights up,

he has a sort of charisma about him,

0:31:000:31:06

he is brilliant. He is sharing the

role with Joel Montague who also

0:31:060:31:12

plays Kevin. Because Freddie has

0:31:120:31:14

role with Joel Montague who also

plays Kevin. Because Freddie has

0:31:140:31:14

tonnes of commitments that he is

coming back. He joins us in

0:31:140:31:20

Southampton and he loves it. You can

see it. He is a show man. He's in

0:31:200:31:25

his element. The cast him, the

audience goes wild when he comes on.

0:31:250:31:31

It's a Nationwide tour?

Yes, we go

to Southampton, to Milton Keynes, as

0:31:310:31:38

far as Edinburgh and Cardiff.

In

Bromley at the moment?

Just today

0:31:380:31:45

and this evening and then I think we

are down to Southampton. I love it.

0:31:450:31:50

It makes me feel good. When I go to

and I am sat there and it's my own

0:31:500:31:55

musical and I shouldn't say this but

I good. Because it is about that,

0:31:550:32:01

about making people feel good

whatever size they are, people are

0:32:010:32:06

obsessed about weight today.

Just

catching up on what I've done, the

0:32:060:32:13

beef olives, made the stuffing with

some meat, seasoned did with Dijon

0:32:130:32:18

mustard, some chopped mushroom and

chopped

0:32:180:32:25

chopped Chellat, in France we have a

classic name for chopped mushrooms,

0:32:250:32:33

tied up into this beef olives,

because of its shape, in French we

0:32:330:32:43

call it oiseau sans tete, bird

without a head which is odd, I don't

0:32:430:32:46

know why. Then I put them into beer

gravy. The onions, a little bit of

0:32:460:32:55

flour to thicken it. The bitter

taste of the beer is counteracted

0:32:550:33:00

with the sweetness of the onion. A

little bit of stock as well. Get

0:33:000:33:05

that in there. Bring it to the boil

and it should thicken nicely. Then

0:33:050:33:09

I'm going to pour that into the

casserole and put the beef olives

0:33:090:33:12

into the casserole and cook it in

the oven for about 35-40 minutes.

0:33:120:33:18

There we go. Imagine if you could

not eat all that, if you were on a

0:33:180:33:26

very restricted diet. I can't

imagine it.

I would be miserable.

0:33:260:33:34

That's the connection, I think with

food, we'll talk about that later

0:33:340:33:38

with Niklas. Food and happiness.

They are interlinked.

Speaking of

0:33:380:33:44

happiness, chocolate makes me happy.

And there's a song relating to

0:33:440:33:48

chocolate.

Yes, audiences go wild

because it is relatable.

Tell us

0:33:480:33:57

about it.

Chocolate makes us feel

good, it really says a chemical in

0:33:570:34:03

your brain. If I am depressed I will

eat some chocolate and things will

0:34:030:34:09

go better.

A favourite kind of milk?

I like milk or a really good dark

0:34:090:34:17

chocolate.

0:34:170:34:22

chocolate.

Chocolat was a great

movie.

Relatable, when chocolate

0:34:220:34:26

comes on stage, everyone gets it

immediately. So we've got these

0:34:260:34:31

giant Flakes...

So that's your real

heaven!

That is Mario Heaven! It's

0:34:310:34:39

gorgeous.

We've got roast leaks.

Very simple, roast leaks, roast

0:34:390:34:57

carrots, and little beef olives.

Would you try to do this tonight?

I

0:34:570:35:06

think I might tonight, it doesn't

look that difficult.

Anyone can do

0:35:060:35:15

it.

How long did you train for?

I've

been at it for quite awhile.

0:35:150:35:21

Honestly you can get the budget to

do this. It is really nice in France

0:35:210:35:25

most butchers shops will have these,

is like an everyday go to quick meal

0:35:250:35:30

in a French has sold, I think

anyway. A weekday dinner.

0:35:300:35:42

anyway. A weekday dinner.

We do eat

quite a lot of chickens are probably

0:35:420:35:45

chicken with mash, carrots and

turnips in with the mash. And then

0:35:450:35:49

broccoli. I might try it to spice

the broccoli are little, but some

0:35:490:35:57

almonds and chillis on it.

So there

we have beer and onion gravy with

0:35:570:36:03

the beef, the carrots and the roast

leak. A comforting warming food.

0:36:030:36:08

That looks lovely.

Tuck in.

I will

end up with its down my front!

0:36:080:36:16

Thank.

0:36:160:36:21

Thank.

The sauce should be slightly

better- sweet.

That is the beer,

0:36:210:36:25

with the onions. Oh! That's

gorgeous.

I think it is good.

Oh it

0:36:250:36:34

is beautiful.

So what will I be

making for Kay at the end of the

0:36:340:36:39

show?

0:36:390:36:39

Will it be her food heaven -

chicken veloute soup with

0:36:390:36:42

cheese croquettes and truffle?

0:36:420:36:43

I'll make a tasty chicken

veloute with white wine,

0:36:430:36:45

herbs and mushrooms,

and finish it with some cheese

0:36:450:36:47

croquettes and griddled chicken

wings, and some truffle shaved

0:36:470:36:49

over the top.

0:36:490:36:57

But if Kay gets hell,

I'm making tuna tartare

0:36:570:36:59

with confit duck egg.

0:36:590:37:00

I'll poach egg yolks in duck fat,

garlic and herbs, serve with diced

0:37:000:37:03

tuna and grapefruit,

as well as sliced mango

0:37:030:37:05

and courgette, and finish

it

0:37:050:37:06

with a little grated horseradish.

0:37:060:37:07

Don't forget, what she

gets is down to you!

0:37:070:37:10

You've only got around 25 minutes

left to vote for Kay's

0:37:100:37:12

food heaven or hell.

0:37:120:37:13

The power is in your hands!

0:37:130:37:15

So go to the Saturday Kitchen

website and have your say now!

0:37:150:37:18

We'll find out the result

at the end of the show!

0:37:180:37:22

Now, let's join Keith Floyd

in France, breakfasting

0:37:220:37:24

on the river, in Dordogne,

as you do!

0:37:240:37:32

I love the Dordogne and the gentle

art of Aqua- picnicking, so cruelly

0:37:400:37:47

wrecked by Pastis crazed Aqua who

did everything they could to ruin my

0:37:470:37:52

bottle of inspiration. The purge

were good stuffed with fresh herbs

0:37:520:37:54

and grilled on a wood fire, what a

breakfast that was. One of the best

0:37:540:38:00

moments was these geese Trooping the

Colour. Just after Christmas ritual

0:38:000:38:05

of preserving peace takes place for

the classic confit d'oie. Teams of

0:38:050:38:15

chefs with sharp knives make sure

every piece is used, cooked in its

0:38:150:38:22

own fat, to be eaten and enjoyed

throughout the year. Nothing is

0:38:220:38:24

wasted. With surgeon - like

precision every piece is stripped

0:38:240:38:31

from the bones which in turn are

used to make stock for soups and

0:38:310:38:34

sauces. The whole joints of confit

best but little pieces you find in

0:38:340:38:42

soups, it is used in almost

everything.

0:38:420:38:48

everything. I love England, I love

France but my heart is nailed to the

0:38:510:38:55

pavement outside a bar in Provence.

With this as your skies and heady

0:38:550:38:59

aroma of herbs, pagan headedness in

which first inspired me to cook.

0:38:590:39:14

And cooking things is the essence of

Provence, chicken roasted with

0:39:180:39:23

garlic, flavoured with fennel,

flavours to excite your tummy and

0:39:230:39:27

hard especially with lifelong

friends and rose wine chilled in the

0:39:270:39:32

waters of the river. May I introduce

you to the dish you've known for all

0:39:320:39:38

these years, the one and only Billy

She is? We need is an simple

0:39:380:39:43

old-fashioned Provence food,

difficult to find these days because

0:39:430:39:46

there's even a McDonald's here now

in Avignon which is terrible.

0:39:460:39:52

Someone said, you must see Andre

He's passionate about life in the

0:39:520:39:58

region. So we arrived and said any

chance of filming what you cook. He

0:39:580:40:04

said, I'm very busy but if you come

back in a few days I will lay

0:40:040:40:07

something

0:40:070:40:08

back in a few days I will lay

something on feel.

0:40:080:40:11

back in a few days I will lay

something on feel. It's incredible,

0:40:110:40:15

the town band is you, newspaper

reporters and the mayor. Because

0:40:150:40:20

they love food and they love the

Provencal language. I must ask you,

0:40:200:40:28

what's this. TRANSLATION:

It's

several

0:40:280:40:40

several omelettes, with parsley and

tomato. That is a five layered

0:40:400:40:46

omelette, and each layer has either

been flavoured with salt cod, with

0:40:460:40:49

olives, tomatoes or parsley. All

things important to this region.

If

0:40:490:40:54

you can follow me, I know what this

is, this is a mash of olives

0:40:540:41:01

anchovies and olive oil, and you can

either eat it with bits of salary

0:41:010:41:04

with bread, it's delicious. Over to

your left, we have this marvellous

0:41:040:41:08

thing. Salt

0:41:080:41:18

thing. Salt cord, brandade de morue,

cooked with lovely creamy also it is

0:41:180:41:24

this lovely mixture. Sometimes they

eat this for the Christmas Eve

0:41:240:41:27

supper in Provence for religious

reasons and because it isn't

0:41:270:41:30

fattening. Quite amazing, please to

see these. TRANSLATION:

The base is

0:41:300:41:43

pig liver. And don't forget the

rest.

Pig intestines, liver, heart,

0:41:430:41:57

all that kind of stuff, baked in the

oven with olive oil and sage,

0:41:570:42:03

absolutely fabulous. This is

something in all my experience in

0:42:030:42:07

Provence I have never seen.

TRANSLATION:

This is handled, you

0:42:070:42:15

try it a bit.

0:42:150:42:21

try it a bit.

This is a completely

boned at leg of pork and the meat

0:42:210:42:28

has been taken out, minced, stuffed,

and cooked. I'm tempted to have a

0:42:280:42:34

taste of this. It's like a

remarkable peasant sausage but made

0:42:340:42:38

out of the whole leg. Here's the

thing confuses me. It looks like

0:42:380:42:49

ratatouille but it isn't.

TRANSLATION:

0:42:490:42:55

TRANSLATION:

Aubergine Sabine fried,

-- have been fried. This different

0:42:560:43:03

to ratatouille.

The difference is

that it has been cooked very much

0:43:030:43:08

longer than ratatouille and is much

more caramelised. It's fabulous. All

0:43:080:43:12

you need to go with a dish like that

is something else for which France

0:43:120:43:16

is very famous, the wine of popes.

Chateauneuf du Pape. I think I shall

0:43:160:43:30

Paul Best. Absolutely amazing stuff.

Thank you very much!

0:43:300:43:37

Thanks Keith, a delicious

Provencal spread there.

0:43:370:43:43

Still to come Nigel Slater shows us

how to make a simple trifle with

0:43:430:43:47

berries and custard, delicious.

0:43:470:43:49

It's almost omelette challenge time!

0:43:490:43:50

Kay, in honour of your

new show, this week's puns

0:43:500:43:52

have a musical theme.

0:43:520:43:56

Chefs, will your

omelettes Strike a Chord

0:43:560:43:58

or Hit A Bum Note?

0:43:580:44:05

You can

jazz

them up,

but don't get the

blues

if you lose!

0:44:050:44:13

You didn't write this, did you Kay?

0:44:130:44:20

Tune

in later to find out which chef

will

face the music!

0:44:240:44:29

Will Kate get food heaven or food

hell? There's still a chance to vote

0:44:290:44:33

on the website.

Will find at the

results later. And with the cooking.

0:44:330:44:42

Niklas, what are we making?

0:44:430:44:46

Tell us about the celeriac.

0:44:460:44:51

Tell us about the celeriac.

0:44:510:44:57

Every day in the restaurant we get

one and to people who want the

0:44:580:45:02

vegetarian options I started doing

this. My restaurant is non-electric,

0:45:020:45:06

I have an open fire. So I the

celeriac, and I toasted it over the

0:45:060:45:13

open fires and it became completely

black. And then I continued to bake

0:45:130:45:17

it in the fire for an hour or to,

depending on the size, and then we

0:45:170:45:21

served that as a whole baked

celeriac is an alternative to meat

0:45:210:45:27

and they really loved it. And if you

are Vigo and you can skip the

0:45:270:45:31

butter. I'm going to put some butter

in here. -- give you of Egan -- if

0:45:310:45:40

you are vegan you can skip the

butter. You know that Vikings

0:45:400:45:44

invented butter, not the French!

Here we go! Soon you will say that

0:45:440:45:48

champagne is British!

0:45:480:45:54

champagne is British!

Where in

France do you eat the best butter?

0:45:550:45:59

Normandy...

And who came to

Normandy?

I've been to your

0:45:590:46:06

restaurant, it's absolutely

fabulous. You say you don't have

0:46:060:46:09

electricity that, you cook

absolutely everything on fire.

Yes.

0:46:090:46:13

Because when I opened the restaurant

in 2012, the number one restaurant

0:46:130:46:21

in the world and Copenhagen was very

product driven. It was all about the

0:46:210:46:30

Scandinavian product. I thought if I

open a restaurant, I wanted not only

0:46:300:46:34

to be product driven but technically

driven, so I wanted the restaurant

0:46:340:46:39

to have new Nordic tactics. So I

started researching about how we use

0:46:390:46:43

to cook back in the days and that is

how it all started off.

So all about

0:46:430:46:47

technique?

Yes.

I had one of your

dishes there where you had a little

0:46:470:46:55

iron bucket that you flame and the

beef fat in and put it over the

0:46:550:47:01

oysters, very original, skilful.

These are cooking techniques which

0:47:010:47:06

came before the panel was invented.

You use these tools to sear your

0:47:060:47:13

meat and fish. I'm doing a pickling

juice. Pickling juice is very

0:47:130:47:19

important in Scandinavian cooking,

we pickle everything, even our kids

0:47:190:47:24

sometimes!

LAUGHTER

No!

I don't know where that came

0:47:240:47:30

from... So it's on, two, three. One

part of... This sugar is

0:47:300:47:37

rock-hard... One part... Swedish

vinegar and two parts sugar and then

0:47:370:47:46

three parts water.

One, two, three.

What is Swedish vinegar?

Swedish

0:47:460:47:55

vinegar is made from wood.

From

wood?

Are you sure?

Pass it around,

0:47:550:48:04

it is very, very strong.

Yes...

Very.

You can't pickle fish in it,

0:48:040:48:13

if you want to pickle herring, you

have do use that. You can probably

0:48:130:48:19

buy it at Swedish...

Did you say you

use this for herring?

Yes, pickled

0:48:190:48:24

herring that we have for Christmas.

So a bit like the stuff from the

0:48:240:48:29

darkroom if you're a photographer

and you've developed an image, it's

0:48:290:48:32

quite pokey!

It is very strong.

Like

smelling salts!

But anyway, so I'm

0:48:320:48:44

peeling the beetroot here. I have a

yellow one, really beautiful, and a

0:48:440:48:48

red on, pink one.

So just to

clarify, you can use white wine

0:48:480:48:55

vinegar or cider vinegar instead?

Yes, yes.

Not quite as strong.

Then

0:48:550:49:02

you don't need to add any water in

the recipe.

What is the difference

0:49:020:49:07

between the yellow and red beetroot?

Flavour wise they are pretty similar

0:49:070:49:12

but colour wise they are beautiful.

They are nice to pickle. When you

0:49:120:49:16

cook these, the colour doesn't turn

out as nice, so that's why I enjoy

0:49:160:49:20

pickling them. You see that

beautiful strong colour.

They are

0:49:200:49:25

colourful but not as earthy flavour

does the red beetroot, I find. The

0:49:250:49:30

flavour is really sweet.

But still

good for you, because beetroot is

0:49:300:49:35

very good for you? Vegetables are

super good for you. And you can lack

0:49:350:49:41

to ferment these.

You are into

healthy food now, always have been?

0:49:410:49:46

I always have been. My parents used

to sell vegetables when I was a kid

0:49:460:49:51

so I used to get a lot of vegetables

growing up. I really enjoyed my

0:49:510:49:58

veggies. Back home they called me

the happy chef, my friends, because

0:49:580:50:03

I'm always happy and I'm a chef.

Nothing wrong with that!

I read this

0:50:030:50:09

column of a brilliant journalist in

Sweden writing about how food and

0:50:090:50:13

happiness come together.

I agree.

People who eat well, who eat good

0:50:130:50:19

food are also happy people.

And

those people that don't eat at all

0:50:190:50:25

are miserable!

LAUGHTER

Exactly. So I wrote him an e-mail

0:50:250:50:28

and said, just write a book. So we

wrote this cookbook called Be Happy

0:50:280:50:35

Food. It's been number one in Sweden

for six weeks in a row.

When does it

0:50:350:50:41

come to England?

In August.

You have

that theory, the book has a theory

0:50:410:50:48

that actually your gut, and your

brain?

Yes. We have more feelings in

0:50:480:50:54

our guts and stomach than in our

brain. If you're happy it comes from

0:50:540:50:58

your guts.

The seat of emotions, we

talk about. Feelings.

It's true. And

0:50:580:51:06

nervousness in your stomach.

Intriguing.

Sweden is getting happy,

0:51:060:51:13

we are a happy nation so now I'm

going to make England happy!

Yes!

We

0:51:130:51:20

are going to turn it all around.

You

are making us happier. If you would

0:51:200:51:26

like to try Nicolas's recipe or any

dishes, visit our website,

0:51:260:51:32

bbc.co.uk/saturdaykitchen. Whilst

you are there you can vote for

0:51:320:51:37

heaven or hell.

If you're a

vegetarian and you go to someone's

0:51:370:51:43

house and they prepare you a whole

celeriac, isn't this nice question

0:51:430:51:46

instead of a Sunday roast you

get, a

whole celeriac like this. Then you

0:51:460:51:51

just sliced this up like this.

And

it's a big sharing plate. I think

0:51:510:51:59

you bring it to the table and people

just dive in.

We forgot the brown

0:51:590:52:04

butter!

Brown butter, that was my

fault. That was my fault! There we

0:52:040:52:11

go. A little bit of butter.

You see,

this is what's great about

0:52:110:52:18

Scandinavian cooking. We don't need

to add that many ingredients, like

0:52:180:52:21

they do in France. The sauce is just

brown butter!

LAUGHTER

0:52:210:52:27

Brown butter in a pan, that's a

sauce.

Actually, we use a lot of

0:52:270:52:33

brown butter in our cooking as well.

You'd do, you do. Some leaves here,

0:52:330:52:38

we took some from the celery.

A

little oil and salt. We have the

0:52:380:52:45

pickles, the brown butter is nearly

ready.

Great. Some croutons if you

0:52:450:52:52

want to add a little bit of...

Texture.

And toasted hazelnuts.

0:52:520:52:58

Toasted hazelnuts for the flavour,

the brown butter on top of that.

0:52:580:53:03

Wow!

And that Nautilus Bromley

hazelnuts give it an flavour. A

0:53:030:53:16

nutty nutty flavour.

And pickles, a

balance of sweet, sour and nuttiness

0:53:160:53:24

and earthiness. LAUGHTER

I love that!

I love your

0:53:240:53:31

presentation, Niklas.

I was going to

do it fancy!

What do we have?

Happy

0:53:310:53:37

celeriac with pickled beetroot, pea

shoots and croutons and hazelnuts

0:53:370:53:42

and brown butter. If you are vegan,

you can skip the butter.

It looks

0:53:420:53:49

amazing!

0:53:490:53:55

It smells absolutely divine.

Wow!

Dive into that. It is a sharing

0:53:550:54:02

platter. Only, grab the wine.

On

this occasion I have chosen a beer.

0:54:020:54:09

All these nutty and earthy flavours

on the plate, beer in Scandinavia,

0:54:090:54:14

I've been travelling there recently,

but this is from Yorkshire in the

0:54:140:54:18

UK.

My neck of the woods.

A good

vegan alternative.

Vegan friendly.

0:54:180:54:27

The roasted mould in the beer picks

Appleby flavours in the dish.

0:54:270:54:30

There's nothing like...

0:54:300:54:35

There's nothing like... -- the malt.

Are you enjoying that?

It's

0:54:350:54:39

gorgeous. I never knew what to do

with it, so now I know! It used to

0:54:390:54:44

just sit in the box rotting.

The

poor celeriac!

I didn't know what to

0:54:440:54:50

do with it. That is gorgeous. I can

share it with my friends.

It is

0:54:500:54:54

really simple.

Really simple.

You

can use it as a side as well if you

0:54:540:55:00

want to do it with some meat or

fish.

Let's have a sip of the beer.

0:55:000:55:05

Yorkshire beer.

Of course this is

beautiful, it's from Yorkshire!

And

0:55:050:55:10

an alcohol free alternative also

from Yorkshire.

An ethical drink!

It

0:55:100:55:20

is fermented in a different way. It

has assemble out a culture of

0:55:200:55:25

bacteria and yeast and it laments

that maybe will little alcohol and

0:55:250:55:30

some but this one is our of free.

The same as the mother for the

0:55:300:55:35

vinegar.

Delicious. One great

pairing for me. Anyway, let's move

0:55:350:55:42

on.

0:55:420:55:43

Now let's catch up with Si

and Dave the Hairy Bikers,

0:55:430:55:46

continuing their culinary

journey through Israel.

0:55:460:55:49

The majority of Jewish people

emigrating to Israel after the

0:55:590:56:02

Second World War were from Russia

and Eastern Europe.

Many were poor

0:56:020:56:07

and their traditional food still

survives in Israel today.

This is

0:56:070:56:11

it!

This chef lives in Jerusalem's

old neighbourhood. His family fled

0:56:110:56:22

here from Poland in the 1940s.

All

my Jewish cooking came from my

0:56:220:56:28

grandmother. She told me about the

stories before the war, about the

0:56:280:56:32

place that she came, about the

cooking, about the ovens, about the

0:56:320:56:37

chickens. In those nights, I learned

all my recipes.

And when it comes to

0:56:370:56:44

cooking with chicken, he is carrying

on his grandmother's thrifty

0:56:440:56:49

tradition and making humble dishes.

He is going to use as much of the

0:56:490:56:54

bird as possible so nothing goes to

waste. That includes the offal, so

0:56:540:56:58

we're getting a classic chicken with

the dish. Plus chicken soup made

0:56:580:57:04

from the chicken's bones. It's

thought to be so good for you it's

0:57:040:57:09

known as Jewish penicillin. And he's

putting meat from the chicken wings

0:57:090:57:12

into the dumplings. And they go in

the soup.

Well, if you're a canny

0:57:120:57:20

cook, you can make on the bird to an

awfully long way!

You can indeed.

0:57:200:57:29

Are the Israelis love for. Spleen

and heart are popular here, too.

0:57:290:57:34

Are the Israelis love for. Spleen

and heart are popular here, too.

0:57:340:57:35

It's a great ingredient, chicken

liver, isn't it? Often overlooked.

0:57:350:57:39

Absolutely love it.

I already

grilled the livers on fire.

That is

0:57:390:57:45

a kosher tradition?

Yes. And now we

fry the onions in a lot of goose

0:57:450:57:53

fat.

That will be why some people

call this dish a heart attack on a

0:57:530:58:00

plate.

This is food for people that

work hard, isn't it? You couldn't

0:58:000:58:04

eat this and sit at a desk!

Fry it a

little higher.

In the meantime we

0:58:040:58:13

can chop the eggs, we use just the

egg yolks.

This dish was a staple at

0:58:130:58:21

Jewish celebrations in Eastern

Europe.

Mr King, I salute your sense

0:58:210:58:28

of self restraint. You haven't taken

one little bit from that chopping

0:58:280:58:32

board to your mouth.

I haven't, have

I?

I'm proud of you!

Then the goose

0:58:320:58:40

fat is added to the fried liver.

And, of course, the green onions.

0:58:400:58:48

Oh, yeah.

That's it. Maybe a little

bit more black pepper.

That's

0:58:480:59:01

fantastic.

That is fantastic. It's

creamy, it's slavery, it's tasty.

0:59:010:59:07

Onions. Perfect.

And that's not all,

the little dumplings that go in the

0:59:070:59:15

chicken soup on next.

It's really

quite simple. You just have to bind

0:59:150:59:21

the chopped cooked meat from the

chicken wings with an egg yolk. Then

0:59:210:59:26

it's ready to stuff in the pasta

dough.

Is there a particular

0:59:260:59:29

technique you like to use?

Yes, I

will show you.

This is it, this is

0:59:290:59:35

the Blue Peter moment!

But again,

from a humble bowl of flour and a

0:59:350:59:42

few chicken wings, which going to

get the most amazing dumplings.

And

0:59:420:59:49

I will put the stuffing and close it

nice. Then... I'm closing it.

Look

0:59:491:00:02

at that, wow.

That's the way.

Right

then.

Did you get that?

I'll have a

1:00:021:00:13

crack, you just fill your pasta

circles with meat, fold it in half,

1:00:131:00:18

curl it and then stick the two ends

together.

Thanks, mate. You can eat

1:00:181:00:24

this on its own, grilled or fried

but we are going to boil them in

1:00:241:00:29

water first before adding to the

chicken broth.

1:00:291:00:35

So you don't boil them

No, I want

this soup to be clear.

He's already

1:00:351:00:44

made the broth by boiling up the

chicken carcass for six hours with

1:00:441:00:48

root vegetables before straining.

You see all the eyes of the fat, I

1:00:481:00:55

try to take most of them out because

we wanted clear and not so fat. But

1:00:551:01:02

in old times, it was the best part

of the soup, and in the it was

1:01:021:01:08

called gold coins. -- in the Yiddish

language.

I can see why, if you were

1:01:081:01:18

feeling under the weather this soup

would be just the ticket.

We put

1:01:181:01:24

dill inside.

That's a lot of dill.

After the dumplings have borrowed

1:01:241:01:32

for some time on goes the hot

chicken carrot broth.

I asked my

1:01:321:01:39

mother if it's really penicillin.

She said, if you make the soup as

1:01:391:01:46

you should do it and cook it very

carefully, then you will take the

1:01:461:01:51

medicine that the doctor gives you

and then it will

LAUGHTER

1:01:511:02:00

Eat that and you will live forever!

You are quite good at this, aren't

1:02:001:02:08

you?

1:02:081:02:11

Thanks, boys.

1:02:111:02:14

That is it!

1:02:141:02:15

The heaven and hell

vote is now closed.

1:02:151:02:17

Kay's fate is sealed!

1:02:171:02:22

And we will reveal the results

at the end of the show.

1:02:221:02:25

Now let's take some

calls from our viewers.

1:02:251:02:28

First it's Alexandra from Wimbledon,

what's your question.

Hi, Michel. My

1:02:281:02:34

friend has given me Jerusalem

artichokes but one I bit into one I

1:02:341:02:39

found it better and tough. Should I

have cooked it first?

You can eat

1:02:391:02:46

Jerusalem artichokes raw, but how

would you cook them.

Like the

1:02:461:02:51

celeriac, cook them in the oven and

dip them in sesame seeds afterwards

1:02:511:02:54

and then eats them with a Swiss

cheese.

That sounds beautiful.

1:02:541:03:00

Jerusalem artichoke can be a bit

strong and bitter because they are

1:03:001:03:06

from the artichoke family, raw maybe

too bitter but roasted like that

1:03:061:03:11

brings out the sweetness. Kay you've

got a tweet.

It's from Darren Bell.

1:03:111:03:19

I have got to haddock fillets, no

idea what to do with them. Any

1:03:191:03:22

suggestions? Fish and chips!

Haddock

is an amazing fish. You can bake it

1:03:221:03:30

in the oven and it's really nice but

if you want more of a recipe you can

1:03:301:03:36

roll it in curry powder and put

butter on it and bake it in the

1:03:361:03:40

oven.

Odubade Swedish style and

throw in some dill!

Eat it raw!

1:03:401:03:48

Glasgow back to the phones. Richard

from Enfield, what's your question.

1:03:481:03:52

Hello. Hi, Michel. I've got some

haricot beans and I'm looking for a

1:03:521:03:59

recipe for beans on toast please!

LAUGHTER

1:03:591:04:03

Amandine?

Probably not use ketchup

on this one. To options, as a salad,

1:04:031:04:13

cook them quickly and mix them with

some octopus, a bit of tomato and

1:04:131:04:18

basil, really refreshing.

1:04:181:04:23

basil, really refreshing. Or you can

have the rich soup for winter with

1:04:241:04:27

cabbage.

Are these dry beans? As

Richard Gong? Are they dry beans?

1:04:271:04:36

They are coming years.

Soak them and

then cook them in a vegetable stock

1:04:361:04:40

or a chicken stock. This soup is

beautiful, hearty with cabbage,

1:04:401:04:47

smoked pork and sausage, and DAC,

duck confit. No, you can't put it on

1:04:471:04:52

toast! Thank you to everyone who

called and sent messages on Twitter.

1:04:521:04:59

Now, the weather outside

is cold and frosty, so

1:04:591:05:02

you wouldn't normally

expect to be harvesting

1:05:021:05:04

this in January!

1:05:041:05:05

But believe it or not it's ripe

and ready to pick right now

1:05:051:05:08

in Yorkshire's Rhubarb Triangle

- your neck of the

1:05:081:05:11

woods, Kay.

1:05:111:05:12

We sent Rosie Birkett

to Wakefield to find

1:05:121:05:14

out more about the magic

of forced rhubarb.

1:05:141:05:16

Take a look...

1:05:161:05:23

We all know it makes sense to eat

seasonally but one of my favourite

1:05:231:05:28

ingredients is the exception which

is why have come to Yorkshire to

1:05:281:05:31

find out how to trick rhubarb into

thinking it is spring in the middle

1:05:311:05:35

of winter.

1:05:351:05:35

thinking it is spring in the middle

of winter.

Hi Rosie.

Lovely to meet

1:05:351:05:39

you. You are a fourth-generation

forced rhubarb grow which means you

1:05:391:05:45

are growing it in there, outside of

its natural season. I'd love you to

1:05:451:05:49

show me how it's done.

Lets go and

see.

Wow. That's incredible, Janet.

1:05:491:05:56

There's so much rhubarb.

1:05:561:06:04

There's so much rhubarb. It just

looks so brilliant in here. Janet,

1:06:041:06:07

why is the rhubarb Triangle so

special, what is it?

The Rhubarb

1:06:071:06:14

Triangle is Leeds, Wakefield and

Bradford. This area has its

1:06:141:06:21

microclimate, the cold, the rain,

the soil that produces roots that

1:06:211:06:25

can produce a crop like this in

here.

How has it come to this point,

1:06:251:06:31

you haven't planted them in here

come you've grown them outside for

1:06:311:06:34

to years.

They've been living

outside, getting energy from the

1:06:341:06:39

sun, storing it into the roots. Then

they need frost. That changes the

1:06:391:06:45

energy to glucose. And that is what

they are feeding off for now. Until

1:06:451:06:50

it is hard that frost you can't

bring them in here. It is a rising

1:06:501:06:53

temperature that triggers growth and

conditions in here are perfect, warm

1:06:531:06:56

and damp.

But it is dark, which you

don't associate with spring. What is

1:06:561:07:03

it about the darkness that makes the

rhubarb grow.

It grows quickly,

1:07:031:07:07

after one inch a day, because it is

looking for light. Everything is a

1:07:071:07:12

trick but the dark is crucial.

It's

also a beautiful colour pink. What

1:07:121:07:18

is it about the darkness that

promotes that colour?

Because the

1:07:181:07:23

plant can't photosynthesise, the

flesh is white. The colour is

1:07:231:07:28

allowed to develop and is enhanced

because outside, footers makes the

1:07:281:07:33

stick green. The result is, a

product that is very, very tender

1:07:331:07:38

and much sweeter to your palate then

you would ever get outside.

Harrison

1:07:381:07:44

serious health benefits to rhubarb

as well.

It's a diet food. It

1:07:441:07:49

increases your metabolic rate, low

was your level of blood cholesterol

1:07:491:07:53

which is important, and we know

there are massive amounts of plant

1:07:531:07:57

polyphenols in here. These engulf

pollutants in your body and get them

1:07:571:08:02

out.

They are picking it by hand, is

there a reason for that?

We need to

1:08:021:08:10

remove the whole of the stick intact

so the insert the finger into the

1:08:101:08:13

bed to get everything at the base.

If they left it behind it would rot

1:08:131:08:19

and would then cause disease in

here. So it's crucial that the

1:08:191:08:23

finger releases every part of it and

allows the next stick to come up.

1:08:231:08:30

Well, Janet, thank you so much were

showing us around your amazing shed.

1:08:301:08:34

It's really exciting to see how we

grow this fantastic pink rhubarb

1:08:341:08:39

right here in Yorkshire.

1:08:391:08:43

Brilliant rhubarb.

In Yorkshire!

Makes you proud. You can dip them in

1:08:431:08:49

sugar and pass them on to Kay. It's

absolutely delicious. Don't eat the

1:08:491:08:54

leaves, because they are poisonous.

I'm going to talk with my mouth

1:08:541:08:59

full, never a good thing.

Oh, that

is good.

1:08:591:09:03

And on the subject of our favourite

food producers, nominations are now

1:09:031:09:06

open for the BBC Food &

Farming Awards 2018, our very

1:09:061:09:08

own Andi Oliver is chair of judges.

1:09:081:09:10

They want to celebrate your unsung

heroes of UK food and farming -

1:09:101:09:14

This is quite, yes!

1:09:141:09:17

The best food and drink producers,

street food, takeaways,

1:09:171:09:19

farmers and cooking heroes up

and down the country.

1:09:191:09:21

Nominations are open until midnight

on Monday 29th January,

1:09:211:09:25

all the information

is on the BBC website.

1:09:251:09:27

Right!

1:09:271:09:31

On y va!

1:09:311:09:32

It's omelette challenge time.

1:09:321:09:37

An eye on this site? I will take

this side.

1:09:371:09:41

Amandine and Niklas,

neither of you are on the board yet

1:09:411:09:43

so there's everything to play for.

1:09:431:09:47

Some pretty illustrious faces

including my uncle, Michel. This is

1:09:471:09:52

about picking the perfect omelette

but it must be fast and good. If it

1:09:521:09:56

is good it goes to the crew. They

are hungry.

And if it is bad, it

1:09:561:10:02

goes to us!

No, it goes to the

compost bin.

1:10:021:10:08

Your time will STOP when your

omelettes hit the plates.

1:10:081:10:11

Let's put the clocks on the screen.

1:10:111:10:12

Are you ready, three, to one, go.

You are supposed to get the egg in

1:10:121:10:19

there, chef. No crunchy bits in

there either, Niklas.

I'm done, I'm

1:10:191:10:28

already at!

The egg in the pan

already. That said. Right. I think

1:10:281:10:36

that we are going to get to a very

good omelettes.

Classy, tasty

1:10:361:10:43

omelettes.

I think so as well, look

at that, concentration. Nice. Yes.

1:10:431:10:53

Come on, chefs. I did so fast! -- I

did say fast. There we go, first one

1:10:531:11:01

is up.

Not even close!

1:11:011:11:10

is up.

Not even close!

Niklas, you

are Swedish time!

1:11:101:11:15

are Swedish time!

The only thing I

don't like about going to England is

1:11:161:11:19

the omelette challenge!

That he is

still smiling, happy chef.

Don't you

1:11:191:11:27

eat omelettes in Sweden?

Definitely

not!

OK, let's reshape it into an

1:11:271:11:34

omelette. Ahem.

Its tastes like

eggs, right?

1:11:341:11:43

LAUGHTER

Where is the Dell!

You need the

1:11:431:11:50

garlic and all the things in the

middle.

To very tasty omelettes.

1:11:501:11:55

Very tasty. Niklas. One minute and

15. We are going to need a new

1:11:551:12:05

photo. Amandine. 52 seconds. That is

good. That puts you not quite in the

1:12:051:12:18

pan but just there.

But I was faster

than Hugh.

1:12:181:12:24

So will Kay get her food

heaven, chicken veloute

1:12:241:12:26

soup with cheese

croquettes and truffle?

1:12:261:12:27

Or her food hell, tuna

tartare with egg yolk?

1:12:271:12:30

We'll find out after

Nigel Slater has showed us

1:12:301:12:32

how to make a delicious

and simple "freeform trifle".

1:12:321:12:40

The idea of growing your own food is

not new to us but there's a fresh

1:12:461:12:51

energy to it, it is more popular

than ever, people all over the UK

1:12:511:12:55

growing what they want on their

patch, the omelettes. These to are

1:12:551:13:01

in their second summer of owning and

allotment, I want to know what they

1:13:011:13:06

have been growing and put together a

tasty dish straight from the ground.

1:13:061:13:10

Kate, what are you doing?

Hello,

good to see you. Tomatoes ripening.

1:13:101:13:18

I see you've got some snails as

well, not quite as many as mine!

1:13:181:13:24

What's this?

Fizzes when we went on

holiday for a week. And we came back

1:13:241:13:28

and we thought we had some

courgettes and we came back to this

1:13:281:13:32

one giant marrow with some

raspberries. Not many of them may

1:13:321:13:36

get home because we tend to eat

them.

I don't think it matters, a

1:13:361:13:41

lot of things don't make it to the

kitchen, cherry tomatoes, as soon as

1:13:411:13:45

they arrived in they go. I've got a

great selection of vegetables I can

1:13:451:13:49

cook with here. I want to show Kate

and Charlie that we can rustle up

1:13:491:13:53

something out that proves that

making it a pleasant making do. And

1:13:531:13:57

I pinch a couple of things just to

throw in the pan?

We've got some

1:13:571:14:03

shots as well.

And this oregano?

Help yourself.

Do you know what I'd

1:14:031:14:12

love, I'd love some mint.

Are you

going to do a mix of herbs?

Just

1:14:121:14:20

oregano and mint. Sometimes cooking

isn't about recipes, it's about

1:14:201:14:24

going with what is there.

And then

we got another giant marrow.

This

1:14:241:14:30

isn't quite as giant. Charlie?

1:14:301:14:37

isn't quite as giant. Charlie? --

shall we? Look at that.

1:14:371:14:45

shall we? Look at that. It looked

pretty tiny.

Wow.

Look at that alien

1:14:451:14:51

object.

How beautiful is that?

Lovely. Looks good to me. As this is

1:14:511:15:08

so mature I think I'm going to cut

him very thinly. Literally into very

1:15:081:15:12

thin pieces.

1:15:121:15:19

I think this is

1:15:191:15:20

I think this is the first proper

cooking down at our allotment.

Is

1:15:201:15:25

this something you've cooked before,

with these kind of ingredients?

Free

1:15:251:15:28

styling. This is the joy of it,

putting stuff in the pan and seeing

1:15:281:15:34

what happens, and why not? You know

we had a couple of tomatoes?

Yeah.

1:15:341:15:41

Do you fancy one? Yeah. How many do

you want? A couple?

1:15:411:15:51

you want? A couple?

Lovely.

How's

that?

Lovely. This looks pretty much

1:15:511:15:55

ready. In with the marrow, tomatoes,

potatoes, fresh oregano and mint.

1:15:551:16:07

Very tasty!

I reckon we are there

with that!

Yummy. Where do we start?

1:16:071:16:15

Might try a little of the marrow. I

don't know how I'm going to eat this

1:16:151:16:20

attractively...

1:16:201:16:26

attractively... Really good.

Wow.

Literally just pulled the cell and

1:16:261:16:33

five minutes later...

Hot! LAUGHTER

We got Charlie eating some

1:16:331:16:42

vegetables, it's a miracle.

You've

got a lot to eat but don't eat veg!

1:16:421:16:50

It's one of the key thing is, I

wasn't massively into vegetables and

1:16:501:16:54

I thought by growing them and

feeling proud of something I

1:16:541:16:58

produced, it would inspire to eat

more vegetables and actually does.

I

1:16:581:17:03

can't tell you how pleased I am to

hear that!

1:17:031:17:07

Sometimes I plan to have a pudding.

I know exactly what I'm going to

1:17:071:17:12

eat. Other times I just get to the

end of the meal and think... I just

1:17:121:17:17

want something sweet, just to finish

off with. Tonight I'm having free

1:17:171:17:23

form trifle and custard. You can use

any berries for this, I'm using

1:17:231:17:30

raspberries, blackberries and

blackcurrants. Sit them in a large

1:17:301:17:33

pan and add a little sugar, just

enough to cover them. And then, just

1:17:331:17:39

add water.

What I want to happen is the berries

1:17:391:17:44

burst and as they burst all those

wonderful juices, those bright red

1:17:441:17:49

and purple juices spill out and you

have this fantastic strongly

1:17:491:17:52

flavoured syrup. Just pop the sponge

in the bottom. I keep the cooking

1:17:521:18:00

brief, so the berries keep their

shape. But for a thicker and richer

1:18:001:18:06

syrup, you can simmer the fruit a

little while longer. This has taken

1:18:061:18:10

two minutes to make, just like a

little party in a bowl. I've never

1:18:101:18:15

actually done this before. This is

very much make it up as you go

1:18:151:18:19

along! And the syrup as to soak into

the sponge, it is essential with a

1:18:191:18:24

trifle that everything soaks in.

For this dish I'm using ready-made

1:18:241:18:29

custard. Why not?

1:18:291:18:33

And I think just a little bit of

icing sugar on top.

1:18:361:18:41

Trifle! For this trifle, I used

Madeira cake but you can use any old

1:18:451:18:53

cake sponge and any combination of

berries.

1:18:531:19:02

Thank you. Time to find out if Kay

is getting food heaven or hell.

1:19:031:19:14

Chicken veloute

soup with cheese

1:19:141:19:15

croquettes and truffle?

1:19:151:19:18

Or her food hell, tuna

tartare with egg yolk?

1:19:181:19:21

With mango, grapefruit and that

runny egg. Let's tell you now and

1:19:211:19:28

put you out your misery. 60% of the

voters went for... Heaven! CHEERING

1:19:281:19:33

Thank you.

Let's get rid of hell and

go straight into this. French

1:19:331:19:40

chicken soup.

Lovely.

1:19:401:19:43

go straight into this. French

chicken soup.

Lovely.

Chicken wings,

1:19:431:19:44

they going to a pound.

I better

watch you because I'm going to make

1:19:441:19:48

this on a Wednesday. Why on

Wednesday? My girlfriends come round

1:19:481:19:52

on Wednesday to watch Girlfriends.

Of course, what is Girlfriends?

It's

1:19:521:20:01

about a group of women, three in

particular. They are friends, women

1:20:011:20:10

of a certain age.

And it's a great

cast.

Yes, I've got a great cast, it

1:20:101:20:16

really has. And Anthony head joins

in that mix as well, he's fabulous.

1:20:161:20:20

The three girlfriends essentially

are there for one another. They have

1:20:201:20:23

been there for one another through

life but it's particularly difficult

1:20:231:20:28

time in their lives at the moment.

One of them is in the middle of a

1:20:281:20:32

messy divorce. One of them has lost

her husband in strange

1:20:321:20:36

circumstances. She was on a cruise

and he disappeared off the cruise.

1:20:361:20:39

We don't know whether he has left or

he's been pushed...

Knocked on the

1:20:391:20:45

head.

We don't know, that's the

series as well. And then we've

1:20:451:20:50

got... So that is fearless.

Miranda's character, Sue, she's been

1:20:501:20:59

sacked for being too old, almost,

like an age discrimination case.

All

1:20:591:21:04

the trials and tribulations of women

of a certain age.

Yes, exactly, my

1:21:041:21:09

age, expect. It looks at the how

they are therefore on each other and

1:21:091:21:15

it's got a warm to it but there's

also this dark story running through

1:21:151:21:19

it about Nicky, Linda's husband. My

best friend is called Linda, I used

1:21:191:21:27

her name. I kept meaning to change

and then I got stuck with it. I

1:21:271:21:32

thought, I've just got call her

Belinda! I've known my Linda since

1:21:321:21:37

we were three, started school on the

same day. And we've travelled

1:21:371:21:40

throughout lives together.

So you

have very close girlfriends as well?

1:21:401:21:46

I've got very close girlfriends and

we all meet up on Wednesday to watch

1:21:461:21:52

Girlfriends. We have food and some

nice wine and we enjoyed the

1:21:521:21:56

programme.

What time is on?

Nine

o'clock. Visualise us all in my

1:21:561:22:03

living room with the big telly on,

or watching.

It is a proper drama,

1:22:031:22:07

there's a lot going on.

Have you

watched it?

Yeah. I was on the edge

1:22:071:22:13

of my seat. The poor dog.

The cat.

It wasn't really a cat, you see, it

1:22:131:22:21

was a stuffed cat.

I meant to ask,

do you draw on real-life experiences

1:22:211:22:28

and what would you say to an

aspiring young screenwriter to think

1:22:281:22:33

about starting, how do they beat the

blank page and get into the

1:22:331:22:36

business?

How to get into the

business? If you want to write

1:22:361:22:41

television, you have the greatest

medium in your living room every

1:22:411:22:44

day. You can go and watch a

programme, you can watch it again,

1:22:441:22:48

your favourite programme, study it

and go, that's how he or she did

1:22:481:22:52

that. How many scenes are in it...

You know, if it's for ITV, if there

1:22:521:22:58

is a commercial break, where would

you have your cliffhangers question

1:22:581:23:02

how would you open a question how do

you keep your viewer... All those

1:23:021:23:05

things are right there in your

living room. And listen to people.

1:23:051:23:10

The dialogue. So many people talk

over the top of other people, they

1:23:101:23:13

don't listen.

Do you go and find

characters in that way? Will you go

1:23:131:23:18

and literally meet people and the

street?

Down the market, it waiting.

1:23:181:23:26

And my friends as well, they tell me

things. I say, you do realise you're

1:23:261:23:30

telling me this?

Waiting to appear

on the box. It's like a great meal

1:23:301:23:34

that keeps you going and gives you

new surprises, writing the script.

1:23:341:23:39

You have to have good plots and keep

interest.

Otherwise they will go

1:23:391:23:43

away, flipped over to the other

side. Television today, multi

1:23:431:23:47

channels.

What do you tend to watch

yourself, dramas, movies?

I watch

1:23:471:23:53

movies and I watch drama. I have my

favourite. I like Jim McGovern 's

1:23:531:24:00

work and Sally Wainwright's work.

Mainly northern, funnily enough. I

1:24:001:24:06

watch television.

And movies, and

theatre. Theatre, absolutely. What

1:24:061:24:14

is next after the musical?

After the

musical for me... I might have a

1:24:141:24:21

little break!

LAUGHTER

Because it's been a super busy year

1:24:211:24:24

for me. A couple of months off and

then I will see. I've got another

1:24:241:24:28

idea cooking. And also, if people

want more Girlfriends or Love, Lives

1:24:281:24:35

And Records then I'd like to

continue on with those. I've loved

1:24:351:24:42

writing for them and being with

them.

Right, food, re-cap.

I'm going

1:24:421:24:49

to make this.

Chicken wings, simmer

for about half an hour and you end

1:24:491:24:52

up with cooked chicken wings.

That

is them?

Yes. And then parsley and

1:24:521:25:00

stock, it has lots of flavour

because it has thyme and mushrooms.

1:25:001:25:04

Take out the chicken wings, I've

taken the bones are and just

1:25:041:25:06

cradling them, intense and smoky

flavours. At a bit of cream in the

1:25:061:25:12

stock and then boil that so it's

lovely and rich. Separately, we have

1:25:121:25:16

the baked potato that we made into

mashed potato, added mascarpone

1:25:161:25:20

cheese and a little bit of butter

and egg yolk to bind it, rolled in

1:25:201:25:27

breadcrumbs and deep-fried, which we

have here. Lovely cheesy croquettes.

1:25:271:25:31

Lovely.

Can I trim it?

Yes, just

trim on end.

Your mother would like

1:25:311:25:42

this dish?

My mother would have

loved this, definitely. My mother

1:25:421:25:48

was a foodie a bit like me, loved

food.

How much of your heritage and

1:25:481:25:52

your roots feature in your writing?

I think it's sort of seats in. I've

1:25:521:25:59

come from a mixed background, my

mother Jewish, my father catholic.

1:25:591:26:05

I'm the kind of mongrel, really.

There's bits of me and my work, like

1:26:051:26:10

in That Friends, Lauren is Jewish.

And in my cooking, I don't eat pork,

1:26:101:26:18

I suppose... You are boiling over!

The chicken soup. It's interesting

1:26:181:26:20

you had on the Israeli chefs.

Yes. I

always think everything revolves, it

1:26:201:26:30

evolves and revolves around the

kitchen table.

Yes.

If that's where

1:26:301:26:35

people congregate and spend most of

their time.

And it's great if

1:26:351:26:39

someone is cooking, if the chef is

cooking on the table is there, so

1:26:391:26:43

the ship doesn't feel excluded.

Often you have the kitchen in one

1:26:431:26:46

place and everybody is in the living

room, the poor chef is by

1:26:461:26:48

themselves.

At the end of the day,

you will all end up in the kitchen?

1:26:481:26:55

I think that's the best thing, to

have a big kitchen table, all sit

1:26:551:26:58

around, it's fantastic.

There we go.

Right... Given Steven Spielberg come

1:26:581:27:07

calling?

Name-calling! He did. I was

in the hairdressers at the time.

Of

1:27:071:27:14

course. I used the scene in

Girlfriends, episode one.

He called

1:27:141:27:19

me on my cell phone.

How does that

happen? Hey, Steve?

His assistant

1:27:191:27:28

came on and said, I'm Steven's

secretary, would you like to chat

1:27:281:27:35

question I said yes, take these

foils out of my hair! I had

1:27:351:27:38

highlights. Take these out!

There we

go.

Looks gorgeous. Very expensive,

1:27:381:27:48

gorgeous tasting truffle. Take a

little.

Olly has some smashing wine

1:27:481:27:55

to go with this.

I do, a wonderful

and sumptuous burgundy. Finally we

1:27:551:28:03

do have a French wine! It is like a

boomerang, it finally all comes back

1:28:031:28:09

to France, wonderful with chicken

veloute or any type of soup. 2015

1:28:091:28:14

when this wine was made, a brilliant

year.

Thank you, that is so lovely.

1:28:141:28:20

That is heaven! Heaven on earth,

gorgeous.

Cheers.

Travels!

Definite

1:28:201:28:27

heaven?

I think!

1:28:271:28:31

gorgeous.

Cheers.

Travels!

Definite

heaven?

I think!

Delicious, really

1:28:311:28:33

lovely, thank you.

We can have

another step in just a moment.

Well,

1:28:331:28:40

that is all from us today on

Saturday Kitchen Live.

1:28:401:28:44

Thanks

to all our studio guests Amandine,

1:28:441:28:45

Niklas, Olly and Kay.

1:28:451:28:46

All the recipes from the show

are on the website,

1:28:461:28:49

bbc.co.uk/saturdaykitchen.

1:28:491:28:51

Don't forget, there's

more Best Bites with

1:28:511:28:53

Matt Tebbutt tomorrow

at 10.15am on BBC Two.

1:28:531:28:55

Have a great weekend.

1:28:551:28:56

Bye!

1:28:561:29:00

Cheers!

1:29:001:29:03

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