:00:00. > :00:07.The weekend is here and so is our 90-minute menu of magnificent food.
:00:08. > :00:36.I'm joined by two terrific chefs this morning.
:00:37. > :00:38.First, the man with the award-winning Italian restaurant
:00:39. > :00:40.inside London's Intercontinental Hotel.
:00:41. > :00:46.Next to him is one of the rising stars of the food world.
:00:47. > :00:48.She's on a mission to introduce us all to the wonders
:00:49. > :01:09.Theo, I think you are cooking first, what are you doing? A red mullet,
:01:10. > :01:16.roasted with potatoes, fennel, olives and tomatoes. The olive is
:01:17. > :01:29.very sweet. No olives in your dish, Olia? No. I am going to marinade it
:01:30. > :01:36.with apples, prunes, dried apricots and spices. All the foot seeps in
:01:37. > :01:37.and it's delicious. It was in rehearsals.
:01:38. > :01:42.sounding recipes to look forward to and there's more great food
:01:43. > :01:45.Today, we have dishes from Rick Stein, Tony Singh,
:01:46. > :01:48.the Hairy Bikers and Brian Turner with Janet Street Porter.
:01:49. > :01:50.Now, our special guest is a busy woman at the minute.
:01:51. > :01:53.She's taking a break from shows like 8 out of 10 Cats,
:01:54. > :01:57.Mock the Week and Have I Got News for You to travel the country
:01:58. > :01:58.on her latest nationwide stand-up tour.
:01:59. > :02:01.And, this Sunday she's stepping up to the oche as part
:02:02. > :02:08.Welcome to Saturday Kitchen, Katherine Ryan.
:02:09. > :02:15.Lovely to have you on the show. Thank you. Now darts. What's that
:02:16. > :02:20.like? Well, it was on my bucket list of British things to do. Right.
:02:21. > :02:23.Chuck sharp objects at the wall. I have seen people do it and I like
:02:24. > :02:28.any game that you can have a pint in one hand and a dart in the other.
:02:29. > :02:33.Sounds good. The physique, they don't look like athletes. This is
:02:34. > :02:38.the kind of sport that I am about. We are doing Let's Play Darts for
:02:39. > :02:43.Sport Relief. A wonderful charity. You are good at it. There was a
:02:44. > :02:48.bull's-eye. It's amazing how easy everything is. You know, you just
:02:49. > :02:51.throw it and then it goes somewhere. I think what was exciting about my
:02:52. > :03:02.performance is that you never really knew where it would go. Maybe a
:03:03. > :03:03.bull's-eye, maybe a runner. LAUGHTER
:03:04. > :03:05.Of Now, of course, at the end
:03:06. > :03:07.of today'S programme I'll cook either food heaven or food
:03:08. > :03:09.hell for Katherine. It's up to the guests in the studio
:03:10. > :03:18.and a few of our viewers to decide Something from native Canada or
:03:19. > :03:21.something from here? We have pretty good food in Canada, we have chips
:03:22. > :03:24.and cheese and gravy. You can pretty much only eat that once and then you
:03:25. > :03:30.are done. What about food heaven? I love fresh food. I love food that's
:03:31. > :03:37.food. I love broccoli and all kinds of vegetables and spinach, Thai and
:03:38. > :03:43.coconut milk, not regular milk, unless you are a baby cow you don't
:03:44. > :03:47.need it. What about dreaded food hell? I don't eat bread. Even when I
:03:48. > :03:53.was two years old, I would be like what are you doing? It looks like a
:03:54. > :03:57.washing up sponge or something. It's not food! It's the thing standing in
:03:58. > :04:03.between me and food. Depends what you do with it, though. No! It's not
:04:04. > :04:07.even good for dog ducks, they tell you not to give it to them. It
:04:08. > :04:10.bloats them. Give them seeds. In a restaurant you will wait to have
:04:11. > :04:14.beautiful real food from the earth and they'll put a basket of bread in
:04:15. > :04:16.front of you, I am not falling for it, James. It's lovely. You have
:04:17. > :04:21.bread and butter pudding later! So it's either a Thai
:04:22. > :04:23.green curry or bread. For food heaven I'm going to make my
:04:24. > :04:26.own curry paste and make I'll make a paste with lemongrass,
:04:27. > :04:29.chilli, galangal, lime, coriander, fish sauce
:04:30. > :04:31.and a few other things. It's added to coconut milk
:04:32. > :04:33.with chicken, little pea aubergines It's served with steamed
:04:34. > :04:38.vegetables and sticky rice. Or Katherine could be having food
:04:39. > :04:44.hell, bread and a classic bread The bread is drizzled in whisky
:04:45. > :04:48.and covered in plenty of homemade custard infused
:04:49. > :04:49.with white chocolate. It's gently baked and served
:04:50. > :04:51.with a brown bread ice cream and a little more
:04:52. > :04:53.custard over the top. That's not food but probably tastes
:04:54. > :04:57.good. But you'll have to wait
:04:58. > :05:00.until the end of the show to find If you'd like the chance to ask
:05:01. > :05:04.either of our chefs a question today A few of you will be able
:05:05. > :05:09.to put a question to us, And if I do get to speak to you I'll
:05:10. > :05:14.be asking if you want Katherine to face either food heaven
:05:15. > :05:16.or food hell. That Thai curry is really good,
:05:17. > :05:17.though. You can also send us your questions
:05:18. > :05:25.through social media Are you hungry? Yes, please vote for
:05:26. > :05:29.me! It's not for you, it's food heaven or hell. There you go.
:05:30. > :05:34.Hungry? You have food in about eight minutes. It smells amazing. Let's
:05:35. > :05:40.get cooking. First up is Theo Randall. What are
:05:41. > :05:45.we going to make? Red mullet, boil these potatoes, boil them in the
:05:46. > :05:52.skin and peel them. Sorry about that! On the skin side get the fat
:05:53. > :05:58.out, it's an oily fish. It's a lovely amount of fat in it. We are
:05:59. > :06:03.going to fillet the fish first. Tell us about the red mullet. They call
:06:04. > :06:06.it the game of the sea. It's a lovely strong taste. Because of the
:06:07. > :06:12.oil in there. When you cook the fish you get this
:06:13. > :06:17.amazing oil that comes out and with potatoes all the fat from the fish
:06:18. > :06:22.will go into the potatoes and give a nice flavour. It's amazing in red
:06:23. > :06:26.mullet, you get the liver. You have to get the red mullet whole. This is
:06:27. > :06:31.a nice way of doing it. Definitely fillet it yourself. It's good to
:06:32. > :06:35.actually... Cooking it whole is delicious but this is a nice way of
:06:36. > :06:40.having it filleted. You mentioned the liver. That's highly prized
:06:41. > :06:44.inside the red mullet. Definitely. A few of the livers, just sort of fry
:06:45. > :06:49.them off with butter and put them into a pan with some butter and
:06:50. > :06:54.gently cook them. They're amazing. I have the potatoes on and the fennel
:06:55. > :06:58.cooking, as well. You want to get that par-cooked first of all. I
:06:59. > :07:03.sealed the poll potatoes off and we have the red mullet fillet on top. I
:07:04. > :07:08.am going to get the one that you want in the oven now. Parsley and
:07:09. > :07:12.pop it in the oven. This is the one we are going to make. A bit of
:07:13. > :07:26.parsley. I will take the bones out. A hot pan, oil in there and salt and
:07:27. > :07:31.pepper on the fish. You could use this for stock, sauces, freeze
:07:32. > :07:37.these, as well. Don't throw them away. Quite good for a stock but
:07:38. > :07:43.it's a slightly earthy flavour, red mullet. It's a good fish for lots of
:07:44. > :07:46.things. The last time you were on you got the restaurant obviously.
:07:47. > :07:51.You closed it recently for a refurbishment. You just literally
:07:52. > :07:56.opened. We reopened, a beautiful new restaurant. Stunning, it's different
:07:57. > :07:59.looking. It's much more open. Much more sort of light in there. I am
:08:00. > :08:04.really pleased with it. We opened on Monday. It's been a busy week. I
:08:05. > :08:10.know you have had a busy week but it's been a very busy week. Bigger
:08:11. > :08:15.news than that, there's a special award coming your way through part
:08:16. > :08:20.of this show. So I hear. Go on then. You have been brag being it all
:08:21. > :08:24.morning! A friend of mine who writes for The Evening Standard, we were
:08:25. > :08:26.chatting and he said, I think your omelette challenge on Saturday
:08:27. > :08:31.Kitchen is a world record. I said, no, can't be. We looked it up and it
:08:32. > :08:37.turned out the world record was 30 seconds. That was done sort of like
:08:38. > :08:43.about six, seven years ago on Saturday Kitchen. He approached the
:08:44. > :08:49.Guinness Book of Records, they saw the programme and I did it, last
:08:50. > :08:54.May, and yeah, they said it's a with world record. In a around about way
:08:55. > :08:58.you phoned up the Guinness Book of Records and you will get a
:08:59. > :09:03.certificate? That's it? That's the way it came out, that's the way it
:09:04. > :09:07.looks. You know how I make an omelette, I get a coffee cup, eggs
:09:08. > :09:15.in there, onions and put it in the microwave. What about the air? Does
:09:16. > :09:21.it just explode? Yeah. LAUGHTER
:09:22. > :09:27.You eat it in the cup? Yes, I do, I am all about dirtying as few pans.
:09:28. > :09:36.How long does that take? 20 seconds. 14. I can beat a microwave. That's
:09:37. > :09:41.well-deserved then. This is a one-pan dish which is quite good.
:09:42. > :09:45.Thin slices of potatoes. I felt I wasted two minutes of my life
:09:46. > :09:51.peeling potatoes. The best bit is the skins. You cook the potatoes in
:09:52. > :09:55.the skins and you have the lovely nutrients in the potatoes. What will
:09:56. > :10:00.I do with these? Chop the tomatoes into quarters and oil in there. You
:10:01. > :10:05.have a fancy name for these. Datterini tomatoes. They're the
:10:06. > :10:12.sweetest. Put one in your mouth and close your eyes, it's like eating a
:10:13. > :10:16.grape. No, it's just a tomato! LAUGHTER
:10:17. > :10:21.I could have sworn it was a grape. Nothing like eating a grape. Well, I
:10:22. > :10:28.think it is. OK. We have our fennel and we are going to... Do you take
:10:29. > :10:32.the outer leaves out of the fennel? Cook them in with the fish. You are
:10:33. > :10:36.par-cooking the fennel because you want the lot to roast together? It
:10:37. > :10:44.softens the flavour of the fennel. If you put it straight in it becomes
:10:45. > :10:52.tough and an aniseed flavour. Fennel, tomato, olive oil and capers
:10:53. > :10:55.is delicious. Put the fennel in. Just slightly blanched fennel. Where
:10:56. > :10:59.is this certificate you are about to get awarded, the one you phoned up
:11:00. > :11:03.for yourself, where will this live? In the toilet, I think. In the
:11:04. > :11:10.toilet? It's one of those things you put in the toilet, isn't it? People
:11:11. > :11:15.come to your house and go to the loo and think, oh, wow! I have an old
:11:16. > :11:23.painting of Jamie Oliver in my toilet. Have you? An oil painting? I
:11:24. > :11:27.went to one of his auctions. That's enough, stop! I can keep going, I
:11:28. > :11:32.will talk about the story. It tastes like grapes, so it's fine. I went to
:11:33. > :11:35.an auction to raise money for his 15 Foundation. He said there is this
:11:36. > :11:39.amazing artist that's done an oil painting of himself, Jamie. I said
:11:40. > :11:47.can you bid against me and bid it up. It got to about ?2500 and he
:11:48. > :11:53.pulled out. I am now left with this Jamie Oliver painting in my toilet.
:11:54. > :11:57.OK. Whereabouts is it? It's far enough away not to get any marks on
:11:58. > :12:02.it or anything like that. It's on the wall. What are redoing then? The
:12:03. > :12:08.potatoes in there, the fennel. The tomatoes, we have the olives,
:12:09. > :12:17.capers. Can I stop doing these now? Yeah, stop. Remember you can call us
:12:18. > :12:23.on this number: Calls are charged at a standard network rate.
:12:24. > :12:28.Lots of tomatoes. Where did the olives come from? They're called
:12:29. > :12:32.Taggiasche, they're lovely and sweet. This will go in the oven. One
:12:33. > :12:37.is already in there. You gave the fennel literally four or five
:12:38. > :12:48.minutes? Just so it's soft through. You put a lot of parsley in here!
:12:49. > :12:54.You have changed. Since he is an award-winning Guinness World Record
:12:55. > :13:00.holder, he has changed. Red mullet and that back in there. Lovely
:13:01. > :13:06.potatoes which have taken the lovely juice of the red mullet. It's only
:13:07. > :13:11.in about five minutes. No time at all. Such a simple thing to do and
:13:12. > :13:16.so quick to make. The potatoes, there's no sort of fat because the
:13:17. > :13:27.red mullet, the fat is the best part of it. Then put that there. Two
:13:28. > :13:33.fillets on top. A few more tomatoes and olives. Less parsley would have
:13:34. > :13:43.been nice. Sorry! And thick as well, chef. There we go. My pan roasted
:13:44. > :13:47.red mullet. A drizzle of olive oil? Potatoes, fennel, olives, tomatoes
:13:48. > :13:53.and plenty of chopped parsley. By a world record holder, there you go.
:13:54. > :14:00.We get to taste this. Excuse the big pieces of parsley, but there you go.
:14:01. > :14:05.Dive in and tell us what you think. Red mullet has an niesh flavour.
:14:06. > :14:09.There's nothing else like it -- has an unusual flavour. There's no fish
:14:10. > :14:13.you could say you could use instead, it's a special fish. It tastes like
:14:14. > :14:20.shellfish almost. It has that flavour. Ever tried that before?
:14:21. > :14:28.Mullet? I mean, I dated a guy with a mullet. Yeah. This is quite similar.
:14:29. > :14:35.OK. All right. There you go. Right, let's get some
:14:36. > :14:37.wine to go with this. We sent our wine expert,
:14:38. > :14:40.Susie Barrie to a rather damp So what did she choose to go
:14:41. > :14:48.with Theo's mighty mullet? This week I have come to see the
:14:49. > :14:51.snowdrops before heading into town to find wines for this week's
:14:52. > :15:14.recipes. Let's go for a little wander.
:15:15. > :15:19.Your dish is simplicity itself. It's about top quality ingredients and
:15:20. > :15:25.putting them together with precision and flair. What it needs is a pure
:15:26. > :15:32.unfussy wine that will highlight each of those individual flavours.
:15:33. > :15:38.Given the dish is Italian roots one option would be a freshing wine such
:15:39. > :15:41.as this. But there's something about the particular ingredientses in this
:15:42. > :15:46.dish that suit a more vibrant and tangy style of white. I am moving
:15:47. > :15:51.across to Spain and I am going to choose the brilliant value Vina
:15:52. > :16:02.Albali Sauvignon Blanc. It's easy to think that all
:16:03. > :16:10.Sauvignon blanc taste the same but they can vary a lot. Depending on
:16:11. > :16:22.where and how it is made. Rueda is known for its tangy fetch. Vegetable
:16:23. > :16:26.-- vegetable tastes. The ripe goos brief root offsets the saltiness of
:16:27. > :16:30.the capers and the black olives. It isn't too flavoursome for the mullet
:16:31. > :16:38.and then there is a lovely herbal note that picks up on the fennel and
:16:39. > :16:42.the parsley. So, Theo, a simple wine for a simple dish which when you put
:16:43. > :16:47.them together make a lovely match. Cheers.
:16:48. > :16:51.Jiyas indeed. I like Sauvignon blanc. This is slightly different to
:16:52. > :16:55.what I'm used to. And not a fan of Sauvignon blanc
:16:56. > :17:00.because I find it a bit peachy but this goes nicely with the fish.
:17:01. > :17:04.Happy with that? So delicious in the morning! Lovely.
:17:05. > :17:07.Coming up, Olia has something a little unusual to share with us.
:17:08. > :17:15.I'm going to make roast pork on a bed of sauerkraut with some spices,
:17:16. > :17:17.Apples, prunes and apricots. Sounds delicious and I'm sure it will taste
:17:18. > :17:19.good. And don't forget you could ask Theo
:17:20. > :17:23.or Olia a question if you call this Or you can tweet questions to us
:17:24. > :17:29.using #Saturdaykitchen. Right let's head off to Croatia
:17:30. > :17:32.for a gastronomic postcard from Rick Stein as he makes his way
:17:33. > :17:35.from Venice to Istanbul. He's making a bee-line
:17:36. > :17:38.for the mountains today where he's heard about a man that cooks lamb
:17:39. > :17:59.in a very special way. Not very far from Split up in the
:18:00. > :18:03.mountains there is a village. It's a very special place because there is
:18:04. > :18:07.a little town on renowned for its roast Lamb. What I've discovered
:18:08. > :18:12.about this restaurant in the mountains, bit of a local secret
:18:13. > :18:19.where they do fantastic lamb. Apparently if you haven't tasted the
:18:20. > :18:22.land you haven't lived. The thing is that the guy who owns the restaurant
:18:23. > :18:28.doesn't want us to be there. He's got 26 lambs to roast today, so the
:18:29. > :18:34.last thing he wants is a blinking camera crew getting in the way. But
:18:35. > :18:39.we really want to see this being cooked. He does it in two ways,
:18:40. > :18:45.first of all on a spit. But the way that really interests me is under a
:18:46. > :18:50.lid, a steel lid he covers in coal and that makes the lamb really crisp
:18:51. > :19:11.and golden. I can't wait. This is my father. Very nice to meet
:19:12. > :19:18.you. Let's have a look. Come. Good Lord! God, that is fantastic. I've
:19:19. > :19:25.been thinking about this ever since I got off the boat. For me already
:19:26. > :19:30.had the cooking the better with lamb, this is sensational. It's
:19:31. > :19:39.going to be absolutely lovely. I can't talk any more! I can't see! It
:19:40. > :19:44.is simply cooked with onion, carrots, salt, pepper and potatoes,
:19:45. > :19:54.and a lot of those well seasoned, plus lard, and that's it. And then,
:19:55. > :19:59.well, words fail me look, largely because of the smoke. Anybody who
:20:00. > :20:07.loves a good pot roast will love this. Excuse me, he just put the
:20:08. > :20:14.dish on a hot surface, covered it with a lid and then he's putting hot
:20:15. > :20:17.Coles ball over the top so this is what will give it a lovely golden
:20:18. > :20:32.crisp finish. Rash I love cooking this at home. People
:20:33. > :20:36.say, how do you cook that? I say, I discovered a secret from the
:20:37. > :20:48.shepherds in the mountains in Croatia, it's timeless. Thank you
:20:49. > :20:55.very much. Is that all for me? Yes! No, it's not! It is for the crew too
:20:56. > :21:05.but I get the best bits. Here we go, I've watched this being prepared and
:21:06. > :21:09.the bit I love the best is the skin. That is simply the best piece of
:21:10. > :21:13.roast lamb I've ever tasted. It's not just about the quality of the
:21:14. > :21:17.lamb, it's very young lamb so it is sweet and it is very nicely
:21:18. > :21:22.seasoned, but it's the smoke, it just tastes of wood. It is
:21:23. > :21:27.sensational and they serve the lamb with these wonderful spring onion
:21:28. > :21:28.which you dip into the salt and eat some of the lamb and then eat some
:21:29. > :21:47.of the onion. This is pot roasted beef with prunes
:21:48. > :21:51.and a few fakes, pasticada. Pasticada., it is Croatia's
:21:52. > :21:55.favourite dish, then national dish, their homesick dish, the one you
:21:56. > :22:00.think, what would I give for some roast beef, or fish and chips, well,
:22:01. > :22:11.if you are Croatian what would I give for a nice pasticada? I'm
:22:12. > :22:22.putting garlic and bacon onto this meat so that it does not dry out.
:22:23. > :22:25.I'm pleased that is over. I'm adding 60 millilitres of red wine vinegar
:22:26. > :22:31.and I'm going to leave it to marinade for a couple of hours. And
:22:32. > :22:36.then in a really hot pan with olive oil I'm searing the beef to give it
:22:37. > :22:42.a bit of colour. I think that enhances the flavour too. The beef
:22:43. > :22:52.has a lovely colour on it now. You can see my lardings. In with the
:22:53. > :22:57.tomato, onion, carrot and celery. I will get some herbs, rosemary and
:22:58. > :23:02.bay leaf, to put on the top. That will smell very nice as it is
:23:03. > :23:09.cooking. And a deep dark Greek red wine. If I was in Croatia I'd be
:23:10. > :23:16.using really dark red, that's very important in this dish, and lots of
:23:17. > :23:23.it. So now into a moderate oven, about
:23:24. > :23:27.170-180 for about an hour. And then I'm going to take off the lid and
:23:28. > :23:32.add fruit. There we go, that's looking quite
:23:33. > :23:44.nice. Now to add the fruit, apples, prunes and fix. -- figs.. This is a
:23:45. > :23:51.dish where East meets West, adding sweet and savoury together and
:23:52. > :23:59.pasticada is a sweet and juicy stew. Actually it just means stew from the
:24:00. > :24:13.pastures. Back in the oven for another 45 minutes.
:24:14. > :24:19.This is a bit tense for me because I've not had much look with these
:24:20. > :24:23.long slow cooked pieces of beef. They've always been a bit dry.
:24:24. > :24:29.Actually, this one is not looking too bad. I'm pleased that I chose
:24:30. > :24:40.the chuck joint. I like the look of that.
:24:41. > :24:46.This is a lot better. This looks absolutely lovely, the juice, the
:24:47. > :24:48.fruit, the figs, the prunes, the apple and onion and now some gnocchi
:24:49. > :24:55.to complete the dish. Fab. Great stuff Rick and that dish
:24:56. > :24:58.looked very interesting. Prunes and figs are available
:24:59. > :25:00.all year round these days and there are lots of recipes
:25:01. > :25:04.you can try with them. I'm going to show you a great
:25:05. > :25:12.recipe with figs now, a tarte tatin that I'm
:25:13. > :25:23.going to serve it with a pan fried It was invented by the Tatin
:25:24. > :25:27.sisters, they made a tart and dropped it on the floor, three
:25:28. > :25:33.second rule and they picked it up and it was a tart at an. I'm going
:25:34. > :25:37.to make it with figs, you start with sugar and make caramel in a pan, and
:25:38. > :25:41.add a bit of butter and make a classic tart at and with puff
:25:42. > :25:46.pastry. With this tart Etan and going to serve it with confit of
:25:47. > :25:49.duck which is duck legs, confit means a bit of salt, particularly
:25:50. > :25:55.where duck is concerned but then it is cooked in duck fat, which this
:25:56. > :26:02.is, so you immerse it in the fact, that is the confit side of it and
:26:03. > :26:07.you get amazing flavour. I'm going to serve this with lentils over the
:26:08. > :26:12.top. I don't know where to start about your career. Let's talk about
:26:13. > :26:16.the tour. You are going to embark on your third tour, that is exciting.
:26:17. > :26:21.Tell us about it. It is great, I love travelling the UK, I think
:26:22. > :26:24.comedy is a conversation and I like to meet people and chat to them and
:26:25. > :26:34.get to see all kinds of places. You have a lovely country, you really
:26:35. > :26:37.do. This one is called Kath Bum, that's what my family called me when
:26:38. > :26:41.I was growing up. What is the difference between this and the
:26:42. > :26:45.other tours was Mac people come to this one is Mac this one is
:26:46. > :26:51.introspective, it's about my life and going home. It's also about
:26:52. > :26:55.stuff I've been doing on television in the UK, celebrity stuff, pop
:26:56. > :26:59.culture, jokes, being a bit mean but always on the right side of wrong.
:27:00. > :27:07.As comedians you do the hard work. You spent a lot of time in pubs, in
:27:08. > :27:12.London, you came over ten years ago. I've been in the UK nearly ten
:27:13. > :27:16.years. You've done the grounding, particularly as a female comedian,
:27:17. > :27:20.what was it like? The timing must have been perfect although you did
:27:21. > :27:25.not know that at the time. If you were doing comedy at this time as a
:27:26. > :27:28.lady, especially, it is like the dot-com boom, where all of a sudden
:27:29. > :27:34.people are on the Internet, people are like, women are funny, isn't it
:27:35. > :27:38.adorable they are realising that!? It is great, it has done the a lot
:27:39. > :27:42.of favours. I like being different, I have an accent in this country.
:27:43. > :27:48.Did that help you when it comes to doing comedy? Does that help? Maybe,
:27:49. > :27:54.who knows if I'm funny at all, or if I just sound like a monkey! I don't
:27:55. > :27:58.care! Is it as big as it is in Canada where you are from? In my own
:27:59. > :28:02.personal experience can which is not great because I've been away for so
:28:03. > :28:06.long, I found there were not as many comedy clubs for people starting
:28:07. > :28:12.out. In the UK to such a pub culture and people paid to see live music,
:28:13. > :28:15.arts and spoken word comedy, so when you are starting you can do a gig
:28:16. > :28:22.every night of the week and that's how you get better. How do you find
:28:23. > :28:28.the audiences? In the north and south comedy have to adapt and
:28:29. > :28:32.change? No, my show is my show and the people who like it find me but
:28:33. > :28:36.they are so friendly in the North. A more Canadian. They are happy to see
:28:37. > :28:43.you, they are happy you have come to see them. I love London audiences
:28:44. > :28:46.too. I just love living here. I'm a British month, and I'm really lucky
:28:47. > :28:51.I moved here and became a British comic. When you speak to comedians
:28:52. > :28:54.it's something they wanted to do. But for you, I don't suppose you
:28:55. > :29:00.realise that because you were a jack of all trades when you were younger,
:29:01. > :29:05.won't you? I went to university because that is a responsible thing
:29:06. > :29:09.to do. I grew up in a household where I had really cool, powerful
:29:10. > :29:13.women, rhyme and grandma and it never even occurred to me that there
:29:14. > :29:18.were things that would be more difficult than others for me to do.
:29:19. > :29:22.-- my mum and my grandma. I wanted to be a doctor and I was academic in
:29:23. > :29:26.school and for a while I wanted to be a presenter and I worked in
:29:27. > :29:30.restaurants for a while. It never occurred me that I couldn't or
:29:31. > :29:36.shouldn't be a comedian. You mentioned restaurants. You worked in
:29:37. > :29:41.a famous American restaurant chain. Is it too early to say Hooters? I
:29:42. > :29:48.worked at Hooters. I have been there. How did you find it? I only
:29:49. > :29:53.went 16 times! Restaurant research! They make great chicken wings. It is
:29:54. > :29:57.a great family restaurant, kids eat free at weekends, I was going to
:29:58. > :30:00.university, I was doing a tonne of things and I met a lot of cool
:30:01. > :30:05.people, lots of strong women, not the kind of people you would think
:30:06. > :30:09.stereotypically work there. You were saying, you owe that place a lot,
:30:10. > :30:12.not just in terms it must be great because the stuff you can pick up in
:30:13. > :30:20.terms of your material for comedy but also your health as well. Yes,
:30:21. > :30:24.they wear orange hot pants. They still do amazing chicken wings, by
:30:25. > :30:28.the way. One of the girls working there, who was studying to be a
:30:29. > :30:33.doctor, we were all in university, she looked at my leg and said I need
:30:34. > :30:36.to get that mole removed. I said I don't, and she said it is a bad mole
:30:37. > :30:41.and it turned out to be staged to melanoma. Had I not been in orange
:30:42. > :30:44.hot pants, let it be a lesson to everyone who is thinking about
:30:45. > :30:49.orange hot pants! They could save your life! You are doing the tour
:30:50. > :30:52.and you are about to embark on it but you are also about to embark on
:30:53. > :30:57.something very different, and something I love watching as well,
:30:58. > :31:02.that's. Tell us about this, you must be excited. I love comic relief, and
:31:03. > :31:10.Sport Relief this year asked me to participate in Let's Play Darts on
:31:11. > :31:14.BBC Two at 9pm. I know it is a British as time and I wanted to get
:31:15. > :31:17.involved in it and learn about it and I met professionals and
:31:18. > :31:20.comedians and some other celebrities. It is really
:31:21. > :31:25.competitive and really fun. I was watching a clip of it and you are
:31:26. > :31:29.pretty good at it. Yes. It is not that hard!
:31:30. > :31:34.LAUGHTER Straight in the bull's-eye. Yes, I
:31:35. > :31:37.did that for you. How many shots did that take to get right? That was my
:31:38. > :31:45.first shot and it went downhill from there. OK. It was cool working with
:31:46. > :31:53.the world champion. These were the loveliest people. You won't remember
:31:54. > :31:55.a show called Bull's-eye. No. You are into technology and you are
:31:56. > :32:02.tweeting and everything. You need to finish this and Google Bull's-eye,
:32:03. > :32:07.the greatest darts show ever. I heard it is like a quiz but with
:32:08. > :32:13.darts. It is more than a quiz. I think it's the greatest programme
:32:14. > :32:16.ever ever, ever. Could you incorporate an element of Bull's-eye
:32:17. > :32:27.into Saturday Kitchen? They have this thing called the bendy Bully. I
:32:28. > :32:31.have an original Wendy Bully. You got it if you didn't win but if you
:32:32. > :32:37.won it was something random like a boat if you lived 300 miles from the
:32:38. > :32:44.sea. You need to watch it. This is the tarte tatin. You in case it's
:32:45. > :32:47.like that, allow them to cool and cooked them from cold. Pop them out
:32:48. > :32:55.and you have this amazing little tarte tatin. It goes to show you can
:32:56. > :33:02.make a mistake and be a hero. Yes. Drop something on the floor. That
:33:03. > :33:06.happens quite a lot. Yes, me too. You have a lovely duck and this is
:33:07. > :33:12.the source, the lentils, bit of veg, a tiny bit more source. I love
:33:13. > :33:16.lentils. And a bit of seasoning. Salt. When doing the lentils can
:33:17. > :33:22.particularly with the duck because it has a bit of fat in it, this is a
:33:23. > :33:27.good tip, sherry vinegar. It must be sherry vinegar, not altered in Agut.
:33:28. > :33:32.Put a little bit of sherry vinegar, the lentils all the way around. On
:33:33. > :33:36.the dessert? It is not the dessert but it could be a dessert.
:33:37. > :33:42.LAUGHTER Isn't tarte tatin like a dessert? Is
:33:43. > :33:50.this one of those things where you put stake in pie? I was thinking
:33:51. > :33:56.that, you could put a scoop of ice cream on it. No! This is the duck
:33:57. > :34:01.leg, this is delicious, and it is basically anything that is cooked in
:34:02. > :34:05.duck fat for three hours. Especially if the duck has never been fed any
:34:06. > :34:10.bread and he gets healthy seeds in his life. This is your honey roasted
:34:11. > :34:18.duck confit with fig tarte tatin. I get to try this? Yes, just you. When
:34:19. > :34:23.does the tour start? I've been on tour and it has started and it is
:34:24. > :34:26.going on until the 21st of May, I'm at the Hammersmith Apollo, so that
:34:27. > :34:34.will be fun. Thank you. I love lentils. Really delicious. Try that,
:34:35. > :34:38.it melts in the mouth. You can buy that duck in jars and tins. And just
:34:39. > :34:45.cook it. So what will I be making
:34:46. > :34:47.for Katherine at the end It could be her food heaven,
:34:48. > :34:51.a Thai green chicken curry. I'll make a paste with lemongrass,
:34:52. > :34:53.chilli, galangal, coriander It's added to coconut milk,
:34:54. > :34:57.the chicken and aubergines then served with steamed vegetables
:34:58. > :34:59.and sticky rice. Or it could be food hell,
:35:00. > :35:01.a bread and butter pudding The bread is drizzled with whisky
:35:02. > :35:05.then covered in a custard infused It's baked gently then served
:35:06. > :35:09.with brown bread ice cream and more As usual, it's down to the guests
:35:10. > :35:14.in the studio and a few of our viewers to decide, and you can see
:35:15. > :35:17.the result at the end of the show. to find Brian Turner
:35:18. > :35:24.and Janet Street-Porter. They're on the hunt for the best
:35:25. > :35:27.food in the county and today they've found a man who's making
:35:28. > :35:44.award-winning air-dried meats. Brian, I have brought you here for a
:35:45. > :35:51.fantastic view out over the rolling hills of Dorset with beautiful
:35:52. > :35:55.little villages and down there is January apple Hampton House and
:35:56. > :35:59.lovely gardens. Over there is Christchurch on a beautiful estuary.
:36:00. > :36:05.Very hilly and good for walking and I am off for a date with a giant.
:36:06. > :36:10.I can't think of a better way to begin sampling the real taste of
:36:11. > :36:18.Dorset than with a trip to one of the many small independent producers
:36:19. > :36:22.in this area. The Dorset countryside has a great reputation for producing
:36:23. > :36:28.high quality dried meat. They butcher, cure, season and mature all
:36:29. > :36:32.their products from start to finish. The owner, Lee, is going to give us
:36:33. > :36:37.a step by step crash course. Morning. Morning, Lee, how are you
:36:38. > :36:43.doing, all right? Well, I feel like I am in Italy and not in Dorset.
:36:44. > :36:49.With a Dorset twist, indeed. Come through and I will show you around.
:36:50. > :36:55.Thank you very much. Lee has his very own butchery on
:36:56. > :37:00.site where he prepares his amazing range of dried meats. So, this is
:37:01. > :37:06.our fridge where all of our meat is hung. Today we are going to show you
:37:07. > :37:11.how to make a parma-style ham on the bone. Put an apron on so we don't
:37:12. > :37:20.get mucky and keep the pig clean as well, ideally. Quite right too.
:37:21. > :37:26.Touch the hook, so it pops off. Have you got it? Yeah. What are you
:37:27. > :37:31.doing! I have got it! It's heavy enough. Don't whack me with that!
:37:32. > :37:37.Fantastic. We will prepare this for salting. OK. What you want is a nice
:37:38. > :37:41.shape to the ham. You can imagine once it's dried. To get a ham of
:37:42. > :37:48.high quality how long do you hang it for? It's years, isn't it? A minimum
:37:49. > :37:55.of a year. I am pretty happy with that. The next step in producing
:37:56. > :38:00.perfect parma-style ham is to cover the legs in salt to start the drying
:38:01. > :38:06.process. Is this a special salt? No, it's sea salt. It's an unprocessed
:38:07. > :38:09.salt. Nothing that's got any anti--caking agents because that
:38:10. > :38:15.will interfere with the cure. It's about that much until it's covered.
:38:16. > :38:19.If you chuck it on. Now work that salt Is it like giving someone a
:38:20. > :38:27.massage? It is just like that. All right. Slowly with love. We want to
:38:28. > :38:32.get... Lee, really! How long do you have to rub this in for? A little
:38:33. > :38:36.bit longer. This salting process is there obviously to impart some
:38:37. > :38:39.flavour but also to kill the bacteria which in turn preserves it.
:38:40. > :38:46.Is it This will be left in the fridge so the salt can draw the
:38:47. > :38:52.water out, kill bacteria and dry this. Once we have done that we can
:38:53. > :38:57.go and dry some of we made. We must have a taste. Can I make a pickle to
:38:58. > :39:00.go with it? Perfect. Almost like a lunch I would say. Fantastic. Let's
:39:01. > :39:07.go. Once they've spent a couple of weeks
:39:08. > :39:10.in the fridge the legs are hung in a temperature-controlled environment
:39:11. > :39:21.for at least a year. We haven't got that long to wait. Lee's laid out a
:39:22. > :39:24.mouth-watering platter of the very best in chaucaterie. I am going to
:39:25. > :39:28.make the perfect accompaniment. This looks fantastic. We are so
:39:29. > :39:32.privileged. I am going to cheat and do a little job and make a sweet
:39:33. > :39:38.pickle to go with this wonderful stuff over there.
:39:39. > :39:43.I have the pan on over here. I have these lovely ingredients here. All
:39:44. > :39:48.you really need to do is just marinade those. White wine vinegar,
:39:49. > :39:55.some water. And 12 peppercorns.
:39:56. > :39:59.Sugar. That goes in there. Chilli flakes is really up to you
:40:00. > :40:03.how many you really want to use. I like it with a bit of a kick. Not
:40:04. > :40:07.everybody does. Cloves. A couple in there.
:40:08. > :40:13.Star anise. Give that a bit of a bash. We will not leave it too long.
:40:14. > :40:17.And a squeeze of lemon juice. This is a slightly sweet pickle. That
:40:18. > :40:23.lemon juice will counteract it a little bit. All I am going to do
:40:24. > :40:29.then is marinade in some radishes and shallots. I will chop these up.
:40:30. > :40:35.I have the muslin here to strain out those bits and pieces, I want the
:40:36. > :40:40.pickling juice now. You leave it in there to cool down.
:40:41. > :40:50.I have cut the radishes into thin strips. He you don't want to cook
:40:51. > :40:56.it? No, No, marinade it. Shallots go in there.
:40:57. > :40:59.Ten minutes in here, no more. You really want to keep it crunchy. You
:41:00. > :41:04.want to get a bit of flavour in there. Put that in there.
:41:05. > :41:13.I have to say, I do feel a bit of a fraud because it's very simple to do
:41:14. > :41:23.this. Chopped parsley. Have a quick taste.
:41:24. > :41:29.That is really good. Don't sound soo so surprised! It's a few
:41:30. > :41:33.ingredients. Leave it to sit for about half an hour and it looks like
:41:34. > :41:39.that. Have a taste of that. Go on, there you go.
:41:40. > :41:43.See what you think. It's crunchy and sweet and sour all
:41:44. > :41:50.in one. This looks brilliant. So many
:41:51. > :41:56.different things. Tell us what you have actually got. We have our ham,
:41:57. > :42:00.Dorset truffle loin of pork, with a little bit of truffle oil and local
:42:01. > :42:04.truffle grated in. We have Dorset air dried beef. Start with the ham,
:42:05. > :42:13.I think. I love the smell of it. It's
:42:14. > :42:19.pungent. So much meat you eat now has no guts to it at all. Indeed.
:42:20. > :42:26.Lovely balance of salt in there. Two years ago I went to the salami
:42:27. > :42:30.capital of Italy. I thought I would never experience anything like that
:42:31. > :42:31.in England. But, Lee... Fantastic, thank you very much. It's happening
:42:32. > :42:39.in Dorset. There'll be more from Brian
:42:40. > :42:41.and Janet on next week's show. Still to come this morning
:42:42. > :42:43.on Saturday Kitchen Live. Tony Singh is visiting
:42:44. > :42:45.Amritsar in India. After a trip to the golden temple
:42:46. > :42:48.to help in the kitchen he heads to a local family home to take part
:42:49. > :42:51.in some Diwali celebrations. With Theo Randall now officially
:42:52. > :43:03.recognised as the world's fastest Do that again! He can press rewind
:43:04. > :43:08.when he gets home. omelette maker it's Olia's chance
:43:09. > :43:12.to take on the Usain Bolt of the egg world and try to BREAK that
:43:13. > :43:14.time of 14.76 seconds. But it won't be easy as I EGGs-pect
:43:15. > :43:17.Theo will try to WHISK up faster time and make
:43:18. > :43:21.the title EGGs-lusively his. You can see what happens,
:43:22. > :43:23.live, a little later on. And will Katherine be facing food
:43:24. > :43:26.heaven, Thai green chicken curry Or food hell, a classic bread
:43:27. > :43:31.and butter pudding with brown bread You can see what she ends up
:43:32. > :43:35.with at the end of the show. Now let's get our next recipe
:43:36. > :43:40.and it's something Ukrainian this
:43:41. > :43:48.time, thanks to Olia Hercules. Great to have you back on the show.
:43:49. > :43:52.Like the apron by the way, that's proper cool. What is this,
:43:53. > :43:55.traditional? It's my mum's dish. I just came back to Ukraine for
:43:56. > :44:01.Christmas and she made it and it's amazing. It's a little bit of a
:44:02. > :44:04.fusion, I suppose. Can you score that for me.
:44:05. > :44:12.I have got soy sauce a little bit of maple syrup, vinegar, mustard,
:44:13. > :44:17.garlic, ginger, nutmeg and clove. Use whatever you have at home.
:44:18. > :44:22.Something sour, something sweet. And something spicy. You basically put a
:44:23. > :44:28.light marinade over the top? Exactly. For about 12 hours, if you
:44:29. > :44:32.have time. If you don't, don't worry, just two hours will do.
:44:33. > :44:37.Scrape off the marinade, but keep it. Don't throw it away. Cook the
:44:38. > :44:43.pork 15 minutes at a high temperature, then lower down to 160
:44:44. > :44:54.just on this rack here. Then after two hours you will add the sour
:44:55. > :44:57.cabbage. Slice some onion, sweat in the pan with prunes. You have
:44:58. > :45:01.explained the entire recipe. Where can people taste your food then? You
:45:02. > :45:09.don't have a restaurant, where can people taste your food? I am
:45:10. > :45:13.actually cooking this very recipe in Bethnal Green on 4th and 5th March.
:45:14. > :45:18.You are laughing because I didn't know where it was in rehearsal. East
:45:19. > :45:23.London. It's great. Still don't really know where it is, to be
:45:24. > :45:26.honest. It's about food with fermented elements and natural
:45:27. > :45:33.wines. You are into fermented food. I grew up with it. You mentioned
:45:34. > :45:36.it's a trend but it's one of the oldest ways to preserve stuff. The
:45:37. > :45:40.taste for me is not just a health benefit, it's the flavour. I think
:45:41. > :45:50.the flavour is amazing. We have coriander seeds, cumin and fennel
:45:51. > :45:55.seeds. No, caraway fennel. Cardamon in here, as well. Yes, a little bit.
:45:56. > :46:00.You get these black seeds in there, as well. Exactly, it's delicious.
:46:01. > :46:05.This is actually your mother's recipe. Yeah, I should start paying
:46:06. > :46:08.her a consultancy fee, I think. What would be the traditional dishes
:46:09. > :46:21.then? You have to teach me about Ukrainian food. I know very little
:46:22. > :46:28.about it. Very kind of stereotypical dishes of dumplings like ravioli.
:46:29. > :46:33.Like Czech? They do those things, I have had a thing with duck. That's a
:46:34. > :46:35.good dish actually. But no, they're different. They're just stuffed
:46:36. > :46:45.pasta. But it's delicious. The onion is cooking away nicely, we
:46:46. > :46:51.have the spices being toasted, I'm going to grind these down. Would you
:46:52. > :46:57.leave this in the fridge overnight? Yes, you would. Let's pretend that
:46:58. > :47:01.it has done that. Take this off but don't throw it away because you can
:47:02. > :47:07.add it to the cabbage later. But that here and I'm going to wash my
:47:08. > :47:14.hands quickly. OK. And then put plenty of salt, which helps the skin
:47:15. > :47:19.crisp up as well. Then we are going to put it in the hot oven at about
:47:20. > :47:25.220 degrees or something, should do it. I will get rid of this lot for
:47:26. > :47:31.you. What I'm making it goes underneath it? You will put it in
:47:32. > :47:36.after the port has been in the oven for about two hours at about 160.
:47:37. > :47:40.And then all of the pork juices and the remainder of the Manor marinade
:47:41. > :47:45.will penetrate the sauerkraut and we will eat it as it is, but sometimes,
:47:46. > :47:50.with the leftovers especially, we put it into either brioche buns come
:47:51. > :47:59.or my mum makes another Ukrainian dish. What is that? It is a brioche
:48:00. > :48:04.enriched dough, eggy and buttery dough and she puts the cabbage and
:48:05. > :48:10.pork inside and makes them glazed, they are delicious. The sauerkraut
:48:11. > :48:17.is going in here as well? Yes, the sauerkraut goes in for a few minutes
:48:18. > :48:20.to blend it together and with the buns we are dry warming them in the
:48:21. > :48:27.pan. And you've got dry fruit in here? Yes, it helps to balance the
:48:28. > :48:31.sourness of the cabbage. We have got a little bit of prune and we have a
:48:32. > :48:46.little bit of a brick at. Don't people always cooked pork with
:48:47. > :48:50.apple, or apple sauce? Yes. Is that a thing to do, cook something with
:48:51. > :48:57.its favourite food? I mean that quite seriously. In its mouth. They
:48:58. > :49:06.say if it grows together it goes together. I think you are right.
:49:07. > :49:10.That is a good philosophy on food. It could be because it cuts through
:49:11. > :49:14.the effectiveness of the pork. Someone watching might not know
:49:15. > :49:19.that! I prefer your idea. That's that and let's have the one that we
:49:20. > :49:28.made earlier. I am dried hosting these off? Yes, please. -- dry
:49:29. > :49:32.toasting. Just to recap, the pot would go in there for how long? 15
:49:33. > :49:37.minutes at a high temperature and two hours at a low temperature,
:49:38. > :49:42.about 160 and then put the pork on top of the sauerkraut and cook it
:49:43. > :49:45.for another hour or so and 15 minutes at a high temperature again
:49:46. > :49:50.at the end just to help the skin to crisp up. And what we end up with is
:49:51. > :49:58.this. Do you want me to give you a hand? Yes, please. Just lift it and
:49:59. > :50:04.put it here and shred it. You've got this wonderful mixture underneath.
:50:05. > :50:08.Yes, look at that. It is sweet but it has also caramelised with the
:50:09. > :50:19.apples. I love the bit of caramelised Asian. Can you hear it?
:50:20. > :50:29.-- . Any kind of pickled stuff works
:50:30. > :50:39.here. Him she would work great. If you are into making kimchee. You can
:50:40. > :50:42.also add some chilli in here. Do whatever you like with whatever you
:50:43. > :50:50.have at home, it will work, but sauerkraut works. The caramelised
:50:51. > :50:57.apple works great. I must say I'm quite excited about this recipe
:50:58. > :51:04.myself. All of the recipes are on the website, including Olia's
:51:05. > :51:08.mother's recipe. And then you want watercress with it as well. Just to
:51:09. > :51:15.add a bit of pepper and colour to the dish. I'm doing one without
:51:16. > :51:23.bread for you. That's kind. I will try it. The watercress is peppery.
:51:24. > :51:27.Is this how you would serve it? I would do that with the leftovers.
:51:28. > :51:35.Normally I would serve a bit of pork and a bit of cabbage as it is. The
:51:36. > :51:41.watercress is great for the peppery flavour on the top. And a bit of
:51:42. > :51:49.freshness. Let's give Katherine some. When can people try this in
:51:50. > :51:54.east London? The fourth, fifth, sixth and 7th of March. The photos
:51:55. > :52:04.are on my Instagram. You must have a great Instagram! Instagram, that has
:52:05. > :52:10.just gone over, technophobe! Go on, tell us the name of the dish. This
:52:11. > :52:14.is marinated roast pork belly, roasted on top of sauerkraut,
:52:15. > :52:19.apples, spices, prunes and dried apricots. This is where times have
:52:20. > :52:26.changed, because when I was a young lad you could find that on Ceefax!
:52:27. > :52:35.You have to wait for the recipe for about two hours to come back around
:52:36. > :52:42.again! There we go. Thank you. I've dropped a bun! Ten seconds rule, I
:52:43. > :52:48.will have that one. You can have that one. You have one with and one
:52:49. > :52:57.without. Try the port, see what you think. The apple and caramel
:52:58. > :53:01.flavours, it is like a jam. Right, let's head back to Newbury
:53:02. > :53:30.to see what Susie Barrie has chosen Olia's take on pork belly is an
:53:31. > :53:35.amazing taste experience, and you can go one of two ways when it comes
:53:36. > :53:38.to choosing a wine. If you want to emphasise the fruity sweetness of
:53:39. > :53:45.the prunes, apricots and apples, you need an oft dry wine, such as this
:53:46. > :53:51.demi- sec. The other option is to choose a bone dry wine but one that
:53:52. > :53:53.is richly textured and full of character. So I've gone for the
:53:54. > :54:01.delicious Golden Valley Grasevina from Croatia. With a dish like
:54:02. > :54:06.Olia's, you have the perfect excuse to go for something totally left of
:54:07. > :54:10.field because Olia's food is so unique and influenced by such an
:54:11. > :54:19.eclectic range of cuisines. This wine offers a new taste experience.
:54:20. > :54:23.It's as golden as its name suggests, but in spite of that it's
:54:24. > :54:27.surprisingly refreshing, and that's ideal to cut through the fat nurse
:54:28. > :54:31.of the pork and rich sweetness of the cabbage. There are hints of
:54:32. > :54:38.lemon zest here that pick up on the aromatic spices, and overall it's
:54:39. > :54:42.weighty enough to cope with this gorgeously indulgent dish. So, Olia,
:54:43. > :54:45.it's a brilliant recipe and it deserves something really different
:54:46. > :54:52.and surprising, like this, to drink with it. Cheers.
:54:53. > :54:59.Cheers, indeed. What do you reckon? It is great, from Croatia. I'm
:55:00. > :55:03.loving it. I'm going to become a wine expert at some point because it
:55:04. > :55:07.stays says on here, it is still young, perfect with roast chicken,
:55:08. > :55:10.rest pork and spicy crab cakes. Perfect. There you go.
:55:11. > :55:13.Now it's time to meet up with, Si and Dave, the Hairy Bikers.
:55:14. > :55:16.They're taking a tour of St Petersburg today but they've
:55:17. > :55:24.ditched their trademark motorbikes for something a little different!
:55:25. > :55:36.We've arrived at St Petersburg, Russia, the big bear. I'm so
:55:37. > :55:42.excited. There is tonnes to see. But we really need bikes to do it, you
:55:43. > :55:47.know, we are The Hairy Bikers, not the hairy hikers. We could not bring
:55:48. > :55:50.the bikes across the border. It's not my fault. Stop your moaning, a
:55:51. > :55:57.little stroll will not do you any harm, and anyway I have a little
:55:58. > :56:01.surprise coming up. Isn't she beautiful? What do you reckon? You
:56:02. > :56:08.are having a flipping laugh! Where is the other one? That is for us,
:56:09. > :56:14.you pop in there. We are going to die. We are not, that is the Mark
:56:15. > :56:19.three, four years I've had this catalogue. That looks nothing like
:56:20. > :56:30.that. It does, it's the first motorbike I had in 1976, that is 656
:56:31. > :56:47.cc of pure unadulterated apathy. What does that mean? Repair.
:56:48. > :56:53.SPEAKS RUSSIAN. They can give you a brake in the sidecar. Brilliant. My
:56:54. > :56:57.mum used to have a flap like this on her wheelchair when it was raining.
:56:58. > :57:03.You could have given me a tartan rug, or something! I hate you for
:57:04. > :57:10.doing this! I've just got to say, this does not bode well. Has anybody
:57:11. > :57:29.got any rosary beads? The city we are about to explore is
:57:30. > :57:33.located on the western edge of Russia's vast landmass. Near Europe
:57:34. > :57:37.and most of Russia, St Petersburg is a shimmering jewel on the shores of
:57:38. > :57:41.the Baltic. It was the imperial capital under bazaars and is
:57:42. > :57:46.jam-packed with history. It was where an Empire was lost and
:57:47. > :57:51.communism began to flourish and now it is new Russia. I wonder what so
:57:52. > :57:57.many change has made for the people and food -- Tsars. I heard that St
:57:58. > :58:01.Petersburg was nice but nothing impaired to this. I'm blown away, no
:58:02. > :58:10.wonder they put the iron curtain up, it's mint! OK, what I want to know
:58:11. > :58:16.is what affect so much upheaval has had on Russia's food and culture.
:58:17. > :58:23.Let's start breaking it down, preferably into bite-size pieces.
:58:24. > :58:30.Our first stop is a restaurant where every dish, like the wallpaper,
:58:31. > :58:35.tells a story. If we want to eat our way through Russia past and present,
:58:36. > :58:43.this is the place to do it. Igor is the genius chef and this is the
:58:44. > :58:46.manager. All of our dishes are recognisable for the guests, they
:58:47. > :58:50.may find in the dish is something from their childhood or their past
:58:51. > :58:53.and that is what we do here. Igor is going to cook three dishes, each
:58:54. > :58:58.evoking a different period in Russian history, starting with the
:58:59. > :59:02.favourites of the Tsars, stuffed quail. Stuffed poultry is a
:59:03. > :59:07.traditional dish from imperial times because it was eight profit if of an
:59:08. > :59:11.aristocratic table. For the stuffing, blanch to leaks, sauteed
:59:12. > :59:17.mushrooms and some spuds, which get special treatment. We are going to
:59:18. > :59:22.make the taste of potatoes smoked, so it will be a natural feeling of
:59:23. > :59:26.hunting and the Forest. That is clever, Igor is creating the
:59:27. > :59:31.flavours which evoke an imperial hunting party. I can see the story
:59:32. > :59:38.of the dish building up. Every flavour has a purpose and a reason.
:59:39. > :59:42.Now we combine the three elements. That has worked. Keeping with the
:59:43. > :59:48.Forest theme there is hazelnut paste. Now we will stuff the quail,
:59:49. > :59:54.very gentle. The quail in the other, it is dish number two, the tourist
:59:55. > :59:59.Usman reckless. This time Igor has drawn inspiration from Soviet era
:00:00. > :00:05.camping trips. There was canned food which was called tourist's
:00:06. > :00:10.breakfast, and inside there was porridge and meat. In the commune of
:00:11. > :00:16.days the meat was, well, let's say unspecified. But Igor is using prime
:00:17. > :00:23.steak, capers, onion, mustard and horseradish. And now more theatre.
:00:24. > :00:29.Originally this kind of food was warmed up on a campfire which is why
:00:30. > :00:37.Igor is using his smoking technique. You shake it for the meat, for the
:00:38. > :00:42.aromas and the taste. Where once was Communist porridge Igor is creating
:00:43. > :00:50.a spinach and barley risotto. He is good, isn't he? Now it's all about
:00:51. > :00:55.the presentation. Brilliant! Originally people ate from the can.
:00:56. > :00:59.The garnish is potato, charred bread, campfire Coffey and sprigs of
:01:00. > :01:09.dried thyme. The texture is like chips. This is fascinating. --
:01:10. > :01:13.campfire coffee. Traditional food reinvented for modern tastes. Dish
:01:14. > :01:17.three is the farmer's burger, Russia's wrist recent change, when,
:01:18. > :01:23.in this collapsed and Western influences came pouring in. When we
:01:24. > :01:26.go back to 1990, post-perestroika times, borders were opened and we
:01:27. > :01:34.got all of these new flavours we never experienced before. Burgers?
:01:35. > :01:35.Yes, burgers, bubble gum, Coca-Cola. And this was really something
:01:36. > :01:43.unusual. different. They're just stuffed
:01:44. > :01:50.pasta. But it's delicious. Time to plate up our three tastes of
:01:51. > :01:57.Russia. The Tsar's favourite, straight from the hunt. Quail with
:01:58. > :02:03.likes, potatoes and mushrooms. Next from frugal camp fires to fine
:02:04. > :02:12.dining, the communist-inspired tourist's breakfast. Representing
:02:13. > :02:17.new Russia, Igor's post-perestroika burger. Can you imagine the Tsars
:02:18. > :02:23.eating this in the hunting lodge? Absolutely. What a reveal, man.
:02:24. > :02:31.That's mind-blowing. He's done the camping food that the communist era,
:02:32. > :02:34.but made really special. Oh, yeah. You know what, I think these three
:02:35. > :02:39.plates of food have set the tone for the trip.
:02:40. > :02:43.Right, it's time to answer a few of your foodie questions.
:02:44. > :02:46.Each caller will also help us decide what Katherine could be eating
:02:47. > :02:55.Yvonne from the Isle of Sheppey. Are you there? Yes, I am. Good morning.
:02:56. > :03:01.What's your question? I want to ask Theo a question. I have got a whole
:03:02. > :03:05.octupus that will feed four in the freezer, I want to know what to do
:03:06. > :03:10.with it. Hi, Yvonne. Defrost it first, in a pot of water with a bit
:03:11. > :03:15.of fennel, some bay leaves, garlic and tomatoes. A bit of water. Then
:03:16. > :03:19.put a lid on cook it very slowly so it cooks through, probably about an
:03:20. > :03:23.hour-and-a-half. Cool it down and then boil some potatoes like we did
:03:24. > :03:30.today with the red mullet. Make a salad with some capers and parsley,
:03:31. > :03:36.lemon and olive oil and just slice the octopus and mix it with oil and
:03:37. > :03:41.lemon and it's like a salad. Warm or cold? Just slightly warm. That
:03:42. > :03:46.sounds very nice, thank you. I was going to say we will be round but
:03:47. > :03:52.it's a bit far away! What dish would you like to see? How can Katherine
:03:53. > :03:57.not like bread and butter pudding? Yvonne, where did you find a whole
:03:58. > :04:01.octopus to put in your freezer? There are lots of questions we could
:04:02. > :04:07.be asking each other. It's hell, sorry, darling.
:04:08. > :04:12.Katherine, you have some tweets. What's the first one It's from
:04:13. > :04:17.undistinguished, with a D on the end. He says, can you please tell me
:04:18. > :04:32.what is the best way to cook lamb liver? Who wants that one? I can do
:04:33. > :04:36.that. Just oil, hot pan. Sear it and serve it, cook buckwheat, put the
:04:37. > :04:41.liver on, crispy onions, maybe chilli, flaked chilli, that's it.
:04:42. > :04:48.Easy. You could do that sauce I made with the duck. You could. Delicious.
:04:49. > :04:56.Keep it pink. One more? Paul McDonald wants to know what's the
:04:57. > :05:01.best way to make your own meatballs? Well, I would get some beef, veal
:05:02. > :05:05.and a bit of garlic, crush fennel seed and chopped parsley and a few
:05:06. > :05:12.bread crumbs and mix them up together. Mould them in little sort
:05:13. > :05:17.of, oil in the pan. Start cooking gently. Add tomato passata and
:05:18. > :05:21.delicious. Two types of meat, that's the key. I think it makes it, just
:05:22. > :05:34.beef on its own can be heavy, so veal, as well. How do you feel about
:05:35. > :05:39.chilli heat heatwave tortilla chips? That could give it spice. Next to
:05:40. > :05:45.the phones. Sarah, what's your question? I have likes from the
:05:46. > :05:50.garden and I have sauteed them and used them in soup and risotto, any
:05:51. > :05:54.other ideas? Blanche them quickly for a couple of minutes and roast
:05:55. > :06:01.them with some fish on the tray in the oven and take it out, dress it
:06:02. > :06:06.with a little bit of raisins, capers, oil, lemon zest, juice and
:06:07. > :06:12.it's a sweet and sour like and fish. Sounds delicious. What dish would
:06:13. > :06:15.you like to see? I do love your bread and butter pudding but for
:06:16. > :06:20.Katherine I will choose heaven. Thank you, Sarah. Well done growing
:06:21. > :06:25.your own garden. Una from Margate, are you there? Yes, I am here.
:06:26. > :06:30.What's your question? Good morning James and everyone else. My question
:06:31. > :06:34.is I cook roast stuffed chicken once a week and I live by myself with my
:06:35. > :06:37.little dog there is always a huge amount left over and I am looking
:06:38. > :06:42.for something new and interesting and exciting to do with the leftover
:06:43. > :06:48.roast chicken, please. Get a bigger dog and you won't have so much. Or a
:06:49. > :06:54.smaller chicken. One of the two. I would take the meat off the chicken
:06:55. > :06:59.and I would do a nice salad. Cook lentils, maybe a dressing with
:07:00. > :07:05.coriander and lime juice and chilli. Make a lentil salad with the cooked
:07:06. > :07:08.chicken and get the carcass and make a stock and celery, carrot, likes,
:07:09. > :07:13.cook it down and make a good stock. If you are not going to use it,
:07:14. > :07:18.freeze it or make a good soup. Use that of the base or make a risotto.
:07:19. > :07:23.That's about seven recipes. It can last you the whole week. What dish
:07:24. > :07:26.would you like to see? Sorry, Katherine, I love bread and butter
:07:27. > :07:28.pudding and James' will be fantastic. All right, I will send
:07:29. > :07:33.some to you. It's time for the
:07:34. > :07:34.omelette challenge. Now, this week we heard that Theo's
:07:35. > :07:37.14.76 seconds has been officially recognised as the fastest time
:07:38. > :07:39.to make an omelette. So it is now an official
:07:40. > :07:41.world record! To prove it here is Pravin Patel,
:07:42. > :07:44.an official Guinness World Records adjudicator with the
:07:45. > :07:57.certificate for Theo. Oh my Lord! You have you go. Over to
:07:58. > :08:01.you. Absolutely delighted to present you with this award for the fastest
:08:02. > :08:08.time to cook an omelette. Brilliant. I have always wanted to be a
:08:09. > :08:11.record-breaker. Bless you, Rod. It was fantastic, thank you very much.
:08:12. > :08:13.I will take that. APPLAUSE AND CHEERING
:08:14. > :08:21.You can take that. You might beat it. Someone else might. I don't
:08:22. > :08:25.know. Grab a place over there. You could actually beat it. Grab your
:08:26. > :08:34.positions behind the hobs. Usual rules apply.
:08:35. > :08:38.Let's put the clocks on the screen, please.
:08:39. > :09:13.I don't suppose you want to taste these, Prav, do you? There was too
:09:14. > :09:18.much pressure, I couldn't deal with it. I got some salt in there. So did
:09:19. > :09:26.I. Didn't say it was the world's best. This one is very different.
:09:27. > :09:32.It's a new taste. This is unusual. Half is OK and the other half is
:09:33. > :09:38.not. He gave me tips. He stitched me up. Have you something for the
:09:39. > :09:42.world's wos scrambled egg? There could be one. Olia, first. You are
:09:43. > :09:47.on the board somewhere here, 29 seconds. Do you think you were
:09:48. > :09:55.quicker? Yes. You were, but that's definitely not an omelette. Argh!
:09:56. > :10:02.The world record holder. Do you think you were quicker? No.
:10:03. > :10:13.Age has definitely caught up with you now. 20. Not today. But you are
:10:14. > :10:17.officially the world record. Thank you for coming, Prav.
:10:18. > :10:20.So will Katherine get her food heaven, Thai green chicken curry
:10:21. > :10:24.Or food hell, a bread and butter pudding with brown bread ice cream?
:10:25. > :10:26.Our chefs will make their choices whilst we head to India
:10:27. > :10:30.He's visiting the holy city of Amritsar and he's helping feed
:10:31. > :10:48.I am Tony Singh. People see me as an Indian because this is the look,
:10:49. > :10:53.turban, beard, lovely tan. But I was born in Scotland and I
:10:54. > :10:58.have lived here all my life. And now I want to see if I can find
:10:59. > :11:03.India. I want to go and immerse myself in India and see if I can get
:11:04. > :11:08.away with it. My family story begins in 1947 when
:11:09. > :11:15.the country was divided into Pakistan and India. The partition.
:11:16. > :11:21.I am heading to the north-west state of Punjab, home of the Sikh religion
:11:22. > :11:31.and where my dad's family are from. I am starting my journey in
:11:32. > :11:38.Amritsar. It's the Eve of the most important religious Festival of the
:11:39. > :11:47.year, Diwali, the Festival of Light. But after two planes, a hairy
:11:48. > :11:58.rickshaw ride, I am cream-crackered and tomorrow I have an early start.
:11:59. > :12:04.As I join the other pilgrims on the way to the Golden Temple, the
:12:05. > :12:10.atmosphere is electric. The butterflies are starting. So
:12:11. > :12:21.excited. It's just that thing of anticipation. It's just... Can't
:12:22. > :12:31.explain it. Wow! My childhood heros. Sikh warriors and I have not met
:12:32. > :12:35.them in person. It's surreal for me. You can just feel it coming up to
:12:36. > :12:41.it. There's something about it. You can hear the madness behind you and
:12:42. > :12:46.the hubbub. Everyone's taking their own time, quietening down. They know
:12:47. > :12:53.they're going somewhere divine. As a sikh on Diwali this is the
:12:54. > :13:00.centre of sikhism, to come here you are a lucky person and I am lucky to
:13:01. > :13:04.be here. Communal eating is a cornerstone of
:13:05. > :13:10.the Sikh faith and major part of the celebrations. The food is free and
:13:11. > :13:14.the operation is run by volunteers. One of the greatest honours for any
:13:15. > :13:20.Sikh is to do service and most of the work is done in silence as a
:13:21. > :13:25.sign of respect. There may be an army of
:13:26. > :13:30.washer-uppers but that's because the kitchen will feed over half a
:13:31. > :13:36.million pilgrims today. To cope with the numbers food is
:13:37. > :13:43.cooked in massive cauldrons. I have been told this one holds 400 kilos
:13:44. > :13:49.of lentil dahl. Grayed, rather than rice is the
:13:50. > :13:55.staple food of Punjab and here they can churn out over 20,000 an hour.
:13:56. > :13:58.That's one of the cornerstones of our faith. It's simple, fair,
:13:59. > :14:03.everyone is treated equal. You sit on the floor. You don't care who is
:14:04. > :14:07.next to you. It's always vegetarian, always something that anybody can
:14:08. > :14:16.afford. This is the most amazing thing about
:14:17. > :14:24.Punjabi food. It's interlinked with the Tenets of Sikhism.
:14:25. > :14:29.Honest work, then share what you have and then meditate. The Golden
:14:30. > :14:35.Temple is like the Vatican for Catholics. There's no other place
:14:36. > :14:41.like it. It's awe-inspiring. I have seen how The Golden Temple
:14:42. > :14:43.feeds the masses but how do people do Diwali on a more modest scale at
:14:44. > :14:47.home? Well, I have been invited to
:14:48. > :14:50.celebrate the special occasion with a family who live on the other side
:14:51. > :14:58.of town. It's a real honour so I am not
:14:59. > :15:02.coming empty-handed. In good tradition I am taking
:15:03. > :15:11.sweets. These ones I have made myself.
:15:12. > :15:17.Hi, happy Diwali. In the Punjabi tradition, pouring mustard oil to
:15:18. > :15:18.welcome guests is a tradition. And I am indeed welcomed by the
:15:19. > :15:31.whole extended family. I made that from Scotland, it is
:15:32. > :15:38.shortbread. We are making a red kidney beans curry and we are
:15:39. > :15:42.starting with mustard seed oil, the Punjabi favourite. That is a tip I
:15:43. > :15:49.never knew, you can still smell it is mustard oil, at a temperature you
:15:50. > :15:55.will still smell it. That is going in, that will take ten to 15 minutes
:15:56. > :15:59.to brown. Once the onion have softened we add garlic and ginger
:16:00. > :16:04.paste. I'm getting the green chilies going
:16:05. > :16:08.into the magic mincer with the tomatoes and only three chilies are
:16:09. > :16:14.going in and this gets away from the fact everything should be hot and
:16:15. > :16:18.mad spicy, it is aromatic and tasty. You will find a spice box like this
:16:19. > :16:22.in every Punjabi kitchen with flavour is essential is for most
:16:23. > :16:27.dishes, Karamah Saller, salt, Tim Eric and two types of Chile. Kidney
:16:28. > :16:33.beans have been soaked and cooked in a pressure cooker and two teaspoons
:16:34. > :16:35.of salt. Most Punjabis are vegetarian and simple vegetarian
:16:36. > :16:47.dishes like this are the mainstay of family feasts. -- two types of
:16:48. > :16:53.chilies. I may be feeling homesick but that soon is cured by the warm
:16:54. > :16:57.welcome. Diwali here is like the Christmas holidays back in the UK,
:16:58. > :17:10.filled with family, friends and my gifts. And of course, food. For
:17:11. > :17:13.Diwali we do the same, we have the fireworks, family around to the
:17:14. > :17:18.house. This is like being in my own home.
:17:19. > :17:23.As it's a special occasion we are having a rice dish rather than the
:17:24. > :17:28.Punjabi staple, bread. Unlike Christmas there isn't one
:17:29. > :17:34.traditional Diwali meal, so people eat whatever they like. The red
:17:35. > :17:40.kidney beans taste fantastic and even remind me of my mum's cooking.
:17:41. > :17:48.So simple but full of flavour. Now, though, it's play time.
:17:49. > :17:52.Stand back from the fireworks! 50 yards. I don't think so. Like at
:17:53. > :18:09.home I'm only allowed a sparkler. Right, it's time to find out
:18:10. > :18:12.whether Katherine is facing food So Katherine, your food heaven
:18:13. > :18:26.would be a Thai green We have some lovely aubergines,
:18:27. > :18:30.steamed veg, broccoli, sticky rice, everything you love on one plate, as
:18:31. > :18:36.opposed to this over here. Sliced bread. Bread was your food hell,
:18:37. > :18:43.classic bread and butter pudding with a twist, whiskey and chocolate.
:18:44. > :18:48.It was kind of down to these two. The phone calls were not looking
:18:49. > :18:51.good, too one. Look at the difference in colour, food is this
:18:52. > :18:54.colour, people want to feel healthier. Look at that colour and
:18:55. > :18:59.look at that, everything over there is brown. They agree with you. That
:19:00. > :19:05.is what you are going to be having. They both chose this as well. I need
:19:06. > :19:11.you to make paste first of all. We have galangal, shallots, we are
:19:12. > :19:15.going to make curry paste. I'm going to do the chicken first, I have
:19:16. > :19:19.chicken thighs. I need your help, Katherine. At the end there is a
:19:20. > :19:24.small bottle of oil, I need a little bit of oil over here. That's it,
:19:25. > :19:31.that's the one, about four tablespoons, roughly. We are going
:19:32. > :19:35.to pop the chicken straight in. In real time we're going to cook this
:19:36. > :19:40.including the paste, meaning you have about three minutes, Theo, to
:19:41. > :19:46.make the paste. That's fine. The chicken in there as well. We are
:19:47. > :19:51.using chicken pies for that. We will get the whole lot in. Do you cook
:19:52. > :19:56.much at home? Sort of, I don't like to encourage people to come over.
:19:57. > :20:02.LAUGHTER And I have a daughter, and I think
:20:03. > :20:09.if it's just girls in the house they are happy to eat anything simple
:20:10. > :20:15.from a bowl. She's like me, rice and beans and peas and veg. You
:20:16. > :20:23.mentioned the go to dish was this amazing microwave omelette. Yes, I
:20:24. > :20:30.just like one bowl of miscellaneous. We love rice noodles, veg, broccoli,
:20:31. > :20:34.corn, she likes peas. I like soya sauce. Those kind of flavours. You
:20:35. > :20:42.are here to talk about the tour because you are on stage tonight as
:20:43. > :20:48.well. I'm in Leicester tonight, Glasgow, Northampton, Preston, all
:20:49. > :20:55.up and down. You end up in London in May. Yes, the Hammersmith Apollo on
:20:56. > :20:58.May the 21st and I'm not in London until then. What is that like for
:20:59. > :21:03.you? You came over here and did the pub circuit, what's it like to go on
:21:04. > :21:09.tour, these are big places you are filling. It was a very unwelcome
:21:10. > :21:14.surprise being on a mixed bill, and now at least people come to see me
:21:15. > :21:20.on purpose and that's a nice feeling. I will take out a bit of
:21:21. > :21:25.that chicken and put it in that one. There we go, that will go in there.
:21:26. > :21:30.Keep this high as well and keep this cooking, because Theo is going to
:21:31. > :21:36.give me the paste in a minute. 30 seconds. We are going to get that
:21:37. > :21:40.in, cook it nice and quickly. You can use chicken breast but these are
:21:41. > :21:49.chicken thighs. It will cook nice and quickly. Seal them off, and I
:21:50. > :21:57.have the onion over here. That's enough. Sorry. We have this
:21:58. > :22:05.beautiful home-made Thai curry paste. You have made your own paste?
:22:06. > :22:15.VO has got galangal in there. It is like a Thai ginger. -- Theo. We have
:22:16. > :22:33.galangal, mint, ginger, Chile. -- chile -- chilli. And then we have
:22:34. > :22:40.these pea aubergines. This will take a couple of minutes. And then we
:22:41. > :22:47.have this, I don't know if you've seen it before, it is Thai basil. It
:22:48. > :22:51.is like aniseed. Could you chop some carry on there. We have got sticky
:22:52. > :22:58.rice, the onion is happening over there. Possibly a little more paste.
:22:59. > :23:05.I've never made my own paste. I will save you some to take it away. And
:23:06. > :23:12.then you have your coconut milk. You can put things like Thai fish sauce
:23:13. > :23:16.in there. Can you see the colour you get by making your own paste. A bit
:23:17. > :23:20.more coconut milk and then it starts to come together. For the people
:23:21. > :23:25.just waking up, they are going to see you on TV tomorrow night. This
:23:26. > :23:33.is Sport Relief, it is a great cause. Sport Relief is a great cause
:23:34. > :23:40.and you should watch Let's Play Darts, for Sport Relief, celebrities
:23:41. > :23:44.and professionals teaming up. It is me trying to BA celebrity. It has
:23:45. > :23:50.been a 10-year pursuit. Who else is playing? Craig Davies, Jon Richmond
:23:51. > :23:56.some, the amazing man and comedian. I'm doing a different show with Tim
:23:57. > :24:02.Key, stay tuned for that. Tim Vine has a dartboard at home and he loves
:24:03. > :24:07.darts. He's obviously very good? He's very good. People got very
:24:08. > :24:11.competitive. Mike Tindall, the rugby superstar and world champions. So
:24:12. > :24:15.much fun and the best people. If you can get out and play darts with
:24:16. > :24:22.professional darts players, they are the nicest people you will meet. You
:24:23. > :24:26.have the little onion over here. These will crisp up in vegetable
:24:27. > :24:35.oil. Just to recapture we have the broccoli, sugar snap peas in there.
:24:36. > :24:37.-- just to recap. This has the pea aubergines and everything else and
:24:38. > :24:44.you could put the potatoes in there as well. Theo, could you give me a
:24:45. > :24:48.spoon? We have some line hidden somewhere amongst this lot, this is
:24:49. > :24:53.what transforms it. I think you need to add this Thai basil as well as
:24:54. > :24:59.the coriander now. It needs to cook out a little bit. OK. Tell us what
:25:00. > :25:05.you think of the source, taste that first. It is really hot. I think it
:25:06. > :25:12.needs lime juice. I think we need to wait a while. Did you ever see those
:25:13. > :25:17.people ordering extra hot coffee? Who are these people? How do they
:25:18. > :25:22.not burn their face? From a coffee shop? You are asking me to taste
:25:23. > :25:31.this, it would mean I would not make it to Leicester. I wanted to eat
:25:32. > :25:40.that pea aubergine. It is not cooked yet. Why are you asking me to eat
:25:41. > :25:43.it? It is still hot but it is good. Put the lime juice in and it needs a
:25:44. > :25:52.decent amount of salt. Do you have the salt? The salt is over there.
:25:53. > :25:57.Here it is, I have it here. So, a bit of salt. Now I want you to taste
:25:58. > :26:06.this. Look how hot it is, the man wants me to put that in my mouth!
:26:07. > :26:12.Don't taste that pea aubergine. I want the pea aubergine! It is better
:26:13. > :26:17.for me if it is raw. I feel ill if I don't eat vegetables. On solving the
:26:18. > :26:21.problems of the NHS, I know we said it would not get political but if
:26:22. > :26:24.people ate more green stuff they would not need to go to the doctor.
:26:25. > :26:31.You will find out at about ten o'clock tonight whether or not you
:26:32. > :26:40.should eat a pea aubergine. Wire, is it some kind of poison? It is really
:26:41. > :26:46.raw! It exploded and it was hot in the middle. -- why. But I still like
:26:47. > :26:52.it. It is really bitter and awful! LAUGHTER
:26:53. > :26:57.But I stand by my decision. Do you want to keep eating the pea
:26:58. > :27:02.aubergine? Will you let it cook for another minute? I will leave it to
:27:03. > :27:10.cook for another minute, you were right. Does it need more lime? It
:27:11. > :27:17.always needs more lime, I love lime. More lime, salt? I'm OK with that.
:27:18. > :27:21.I'm so happy, thank you for making this. The pea aubergine should be
:27:22. > :27:26.cooked by now, so basically you will put this straight on. Remember with
:27:27. > :27:33.chicken thighs, cooking in real-time, with the paste. As
:27:34. > :27:36.opposed to light years! A bit of that on the top. And then we have
:27:37. > :27:45.the crispy onion, which Theo has done. We have a few crispy onion,
:27:46. > :27:52.some peanuts to go over the rice. Coriander cress over the rice as
:27:53. > :27:57.well, and a bit over here. Gorgeous. And there you have it. Hopefully
:27:58. > :28:07.your food heaven is all in one bowl. Thank you, I'm so happy, guys. That
:28:08. > :28:11.looks so good. To go with this we have The Menagerie Exotic
:28:12. > :28:18.Collection, 2014, from Waitrose, ?7.79, and another great wine to go
:28:19. > :28:23.with it. Wonders the Torah officially finish? I'm on tour until
:28:24. > :28:32.the 21st of May all-around the UK -- when does he tour officially finish.
:28:33. > :28:38.And BBC Two tomorrow night for Sport Relief. You have two Google what
:28:39. > :28:40.Bullseye is between now and then. Well that's all from us today
:28:41. > :28:43.on Saturday Kitchen Live. Thanks to Olia Hercules,
:28:44. > :28:45.Theo Randall and Katherine Ryan. Cheers to Susie Barrie
:28:46. > :28:47.for the wine choices! All the recipes from the show
:28:48. > :28:51.are on our website. Simply go to
:28:52. > :28:52.bbc.co.uk/Saturdaykitchen There's more of our Best Bites
:28:53. > :28:54.tomorrow morning over In the meantime have a great day
:28:55. > :28:59.and enjoy the rest of the weekend! You could sprint your way
:29:00. > :29:11.to the end. Good luck.