20/02/2016 Saturday Kitchen

The weekend is here and so is our 90-minute menu of magnificent food.

I'm joined by two terrific chefs this morning.

First, the man with the award-winning Italian restaurant

inside London's Intercontinental Hotel.

Next to him is one of the rising stars of the food world.

She's on a mission to introduce us all to the wonders

Theo, I think you are cooking first, what are you doing? A red mullet,

roasted with potatoes, fennel, olives and tomatoes. The olive is

very sweet. No olives in your dish, Olia? No. I am going to marinade it

with apples, prunes, dried apricots and spices. All the foot seeps in

and it's delicious. It was in rehearsals.

sounding recipes to look forward to and there's more great food

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

the Hairy Bikers and Brian Turner with Janet Street Porter.

Now, our special guest is a busy woman at the minute.

She's taking a break from shows like 8 out of 10 Cats,

Mock the Week and Have I Got News for You to travel the country

on her latest nationwide stand-up tour.

And, this Sunday she's stepping up to the oche as part

Welcome to Saturday Kitchen, Katherine Ryan.

Lovely to have you on the show. Thank you. Now darts. What's that

like? Well, it was on my bucket list of British things to do. Right.

Chuck sharp objects at the wall. I have seen people do it and I like

any game that you can have a pint in one hand and a dart in the other.

Sounds good. The physique, they don't look like athletes. This is

the kind of sport that I am about. We are doing Let's Play Darts for

Sport Relief. A wonderful charity. You are good at it. There was a

bull's-eye. It's amazing how easy everything is. You know, you just

throw it and then it goes somewhere. I think what was exciting about my

performance is that you never really knew where it would go. Maybe a

bull's-eye, maybe a runner. LAUGHTER

Of Now, of course, at the end

of today'S programme I'll cook either food heaven or food

hell for Katherine. It's up to the guests in the studio

and a few of our viewers to decide Something from native Canada or

something from here? We have pretty good food in Canada, we have chips

and cheese and gravy. You can pretty much only eat that once and then you

are done. What about food heaven? I love fresh food. I love food that's

food. I love broccoli and all kinds of vegetables and spinach, Thai and

coconut milk, not regular milk, unless you are a baby cow you don't

need it. What about dreaded food hell? I don't eat bread. Even when I

was two years old, I would be like what are you doing? It looks like a

washing up sponge or something. It's not food! It's the thing standing in

between me and food. Depends what you do with it, though. No! It's not

even good for dog ducks, they tell you not to give it to them. It

bloats them. Give them seeds. In a restaurant you will wait to have

beautiful real food from the earth and they'll put a basket of bread in

front of you, I am not falling for it, James. It's lovely. You have

bread and butter pudding later! So it's either a Thai

green curry or bread. For food heaven I'm going to make my

own curry paste and make I'll make a paste with lemongrass,

chilli, galangal, lime, coriander, fish sauce

and a few other things. It's added to coconut milk

with chicken, little pea aubergines It's served with steamed

vegetables and sticky rice. Or Katherine could be having food

hell, bread and a classic bread The bread is drizzled in whisky

and covered in plenty of homemade custard infused

with white chocolate. It's gently baked and served

with a brown bread ice cream and a little more

custard over the top. That's not food but probably tastes

good. But you'll have to wait

until the end of the show to find If you'd like the chance to ask

either of our chefs a question today A few of you will be able

to put a question to us, And if I do get to speak to you I'll

be asking if you want Katherine to face either food heaven

or food hell. That Thai curry is really good,

though. You can also send us your questions

through social media Are you hungry? Yes, please vote for

me! It's not for you, it's food heaven or hell. There you go.

Hungry? You have food in about eight minutes. It smells amazing. Let's

get cooking. First up is Theo Randall. What are

we going to make? Red mullet, boil these potatoes, boil them in the

skin and peel them. Sorry about that! On the skin side get the fat

out, it's an oily fish. It's a lovely amount of fat in it. We are

going to fillet the fish first. Tell us about the red mullet. They call

it the game of the sea. It's a lovely strong taste. Because of the

oil in there. When you cook the fish you get this

amazing oil that comes out and with potatoes all the fat from the fish

will go into the potatoes and give a nice flavour. It's amazing in red

mullet, you get the liver. You have to get the red mullet whole. This is

a nice way of doing it. Definitely fillet it yourself. It's good to

actually... Cooking it whole is delicious but this is a nice way of

having it filleted. You mentioned the liver. That's highly prized

inside the red mullet. Definitely. A few of the livers, just sort of fry

them off with butter and put them into a pan with some butter and

gently cook them. They're amazing. I have the potatoes on and the fennel

cooking, as well. You want to get that par-cooked first of all. I

sealed the poll potatoes off and we have the red mullet fillet on top. I

am going to get the one that you want in the oven now. Parsley and

pop it in the oven. This is the one we are going to make. A bit of

parsley. I will take the bones out. A hot pan, oil in there and salt and

pepper on the fish. You could use this for stock, sauces, freeze

these, as well. Don't throw them away. Quite good for a stock but

it's a slightly earthy flavour, red mullet. It's a good fish for lots of

things. The last time you were on you got the restaurant obviously.

You closed it recently for a refurbishment. You just literally

opened. We reopened, a beautiful new restaurant. Stunning, it's different

looking. It's much more open. Much more sort of light in there. I am

really pleased with it. We opened on Monday. It's been a busy week. I

know you have had a busy week but it's been a very busy week. Bigger

news than that, there's a special award coming your way through part

of this show. So I hear. Go on then. You have been brag being it all

morning! A friend of mine who writes for The Evening Standard, we were

chatting and he said, I think your omelette challenge on Saturday

Kitchen is a world record. I said, no, can't be. We looked it up and it

turned out the world record was 30 seconds. That was done sort of like

about six, seven years ago on Saturday Kitchen. He approached the

Guinness Book of Records, they saw the programme and I did it, last

May, and yeah, they said it's a with world record. In a around about way

you phoned up the Guinness Book of Records and you will get a

certificate? That's it? That's the way it came out, that's the way it

looks. You know how I make an omelette, I get a coffee cup, eggs

in there, onions and put it in the microwave. What about the air? Does

it just explode? Yeah. LAUGHTER

You eat it in the cup? Yes, I do, I am all about dirtying as few pans.

How long does that take? 20 seconds. 14. I can beat a microwave. That's

well-deserved then. This is a one-pan dish which is quite good.

Thin slices of potatoes. I felt I wasted two minutes of my life

peeling potatoes. The best bit is the skins. You cook the potatoes in

the skins and you have the lovely nutrients in the potatoes. What will

I do with these? Chop the tomatoes into quarters and oil in there. You

have a fancy name for these. Datterini tomatoes. They're the

sweetest. Put one in your mouth and close your eyes, it's like eating a

grape. No, it's just a tomato! LAUGHTER

I could have sworn it was a grape. Nothing like eating a grape. Well, I

think it is. OK. We have our fennel and we are going to... Do you take

the outer leaves out of the fennel? Cook them in with the fish. You are

par-cooking the fennel because you want the lot to roast together? It

softens the flavour of the fennel. If you put it straight in it becomes

tough and an aniseed flavour. Fennel, tomato, olive oil and capers

is delicious. Put the fennel in. Just slightly blanched fennel. Where

is this certificate you are about to get awarded, the one you phoned up

for yourself, where will this live? In the toilet, I think. In the

toilet? It's one of those things you put in the toilet, isn't it? People

come to your house and go to the loo and think, oh, wow! I have an old

painting of Jamie Oliver in my toilet. Have you? An oil painting? I

went to one of his auctions. That's enough, stop! I can keep going, I

will talk about the story. It tastes like grapes, so it's fine. I went to

an auction to raise money for his 15 Foundation. He said there is this

amazing artist that's done an oil painting of himself, Jamie. I said

can you bid against me and bid it up. It got to about ?2500 and he

pulled out. I am now left with this Jamie Oliver painting in my toilet.

OK. Whereabouts is it? It's far enough away not to get any marks on

it or anything like that. It's on the wall. What are redoing then? The

potatoes in there, the fennel. The tomatoes, we have the olives,

capers. Can I stop doing these now? Yeah, stop. Remember you can call us

on this number: Calls are charged at a standard network rate.

Lots of tomatoes. Where did the olives come from? They're called

Taggiasche, they're lovely and sweet. This will go in the oven. One

is already in there. You gave the fennel literally four or five

minutes? Just so it's soft through. You put a lot of parsley in here!

You have changed. Since he is an award-winning Guinness World Record

holder, he has changed. Red mullet and that back in there. Lovely

potatoes which have taken the lovely juice of the red mullet. It's only

in about five minutes. No time at all. Such a simple thing to do and

so quick to make. The potatoes, there's no sort of fat because the

red mullet, the fat is the best part of it. Then put that there. Two

fillets on top. A few more tomatoes and olives. Less parsley would have

been nice. Sorry! And thick as well, chef. There we go. My pan roasted

red mullet. A drizzle of olive oil? Potatoes, fennel, olives, tomatoes

and plenty of chopped parsley. By a world record holder, there you go.

We get to taste this. Excuse the big pieces of parsley, but there you go.

Dive in and tell us what you think. Red mullet has an niesh flavour.

There's nothing else like it -- has an unusual flavour. There's no fish

you could say you could use instead, it's a special fish. It tastes like

shellfish almost. It has that flavour. Ever tried that before?

Mullet? I mean, I dated a guy with a mullet. Yeah. This is quite similar.

OK. All right. There you go. Right, let's get some

wine to go with this. We sent our wine expert,

Susie Barrie to a rather damp So what did she choose to go

with Theo's mighty mullet? This week I have come to see the

snowdrops before heading into town to find wines for this week's

recipes. Let's go for a little wander.

Your dish is simplicity itself. It's about top quality ingredients and

putting them together with precision and flair. What it needs is a pure

unfussy wine that will highlight each of those individual flavours.

Given the dish is Italian roots one option would be a freshing wine such

as this. But there's something about the particular ingredientses in this

dish that suit a more vibrant and tangy style of white. I am moving

across to Spain and I am going to choose the brilliant value Vina

Albali Sauvignon Blanc. It's easy to think that all

Sauvignon blanc taste the same but they can vary a lot. Depending on

where and how it is made. Rueda is known for its tangy fetch. Vegetable

-- vegetable tastes. The ripe goos brief root offsets the saltiness of

the capers and the black olives. It isn't too flavoursome for the mullet

and then there is a lovely herbal note that picks up on the fennel and

the parsley. So, Theo, a simple wine for a simple dish which when you put

them together make a lovely match. Cheers.

Jiyas indeed. I like Sauvignon blanc. This is slightly different to

what I'm used to. And not a fan of Sauvignon blanc

because I find it a bit peachy but this goes nicely with the fish.

Happy with that? So delicious in the morning! Lovely.

Coming up, Olia has something a little unusual to share with us.

I'm going to make roast pork on a bed of sauerkraut with some spices,

Apples, prunes and apricots. Sounds delicious and I'm sure it will taste

good. And don't forget you could ask Theo

or Olia a question if you call this Or you can tweet questions to us

using #Saturdaykitchen. Right let's head off to Croatia

for a gastronomic postcard from Rick Stein as he makes his way

from Venice to Istanbul. He's making a bee-line

for the mountains today where he's heard about a man that cooks lamb

in a very special way. Not very far from Split up in the

mountains there is a village. It's a very special place because there is

a little town on renowned for its roast Lamb. What I've discovered

about this restaurant in the mountains, bit of a local secret

where they do fantastic lamb. Apparently if you haven't tasted the

land you haven't lived. The thing is that the guy who owns the restaurant

doesn't want us to be there. He's got 26 lambs to roast today, so the

last thing he wants is a blinking camera crew getting in the way. But

we really want to see this being cooked. He does it in two ways,

first of all on a spit. But the way that really interests me is under a

lid, a steel lid he covers in coal and that makes the lamb really crisp

and golden. I can't wait. This is my father. Very nice to meet

you. Let's have a look. Come. Good Lord! God, that is fantastic. I've

been thinking about this ever since I got off the boat. For me already

had the cooking the better with lamb, this is sensational. It's

going to be absolutely lovely. I can't talk any more! I can't see! It

is simply cooked with onion, carrots, salt, pepper and potatoes,

and a lot of those well seasoned, plus lard, and that's it. And then,

well, words fail me look, largely because of the smoke. Anybody who

loves a good pot roast will love this. Excuse me, he just put the

dish on a hot surface, covered it with a lid and then he's putting hot

Coles ball over the top so this is what will give it a lovely golden

crisp finish. Rash I love cooking this at home. People

say, how do you cook that? I say, I discovered a secret from the

shepherds in the mountains in Croatia, it's timeless. Thank you

very much. Is that all for me? Yes! No, it's not! It is for the crew too

but I get the best bits. Here we go, I've watched this being prepared and

the bit I love the best is the skin. That is simply the best piece of

roast lamb I've ever tasted. It's not just about the quality of the

lamb, it's very young lamb so it is sweet and it is very nicely

seasoned, but it's the smoke, it just tastes of wood. It is

sensational and they serve the lamb with these wonderful spring onion

which you dip into the salt and eat some of the lamb and then eat some

of the onion. This is pot roasted beef with prunes

and a few fakes, pasticada. Pasticada., it is Croatia's

favourite dish, then national dish, their homesick dish, the one you

think, what would I give for some roast beef, or fish and chips, well,

if you are Croatian what would I give for a nice pasticada? I'm

putting garlic and bacon onto this meat so that it does not dry out.

I'm pleased that is over. I'm adding 60 millilitres of red wine vinegar

and I'm going to leave it to marinade for a couple of hours. And

then in a really hot pan with olive oil I'm searing the beef to give it

a bit of colour. I think that enhances the flavour too. The beef

has a lovely colour on it now. You can see my lardings. In with the

tomato, onion, carrot and celery. I will get some herbs, rosemary and

bay leaf, to put on the top. That will smell very nice as it is

cooking. And a deep dark Greek red wine. If I was in Croatia I'd be

using really dark red, that's very important in this dish, and lots of

it. So now into a moderate oven, about

170-180 for about an hour. And then I'm going to take off the lid and

add fruit. There we go, that's looking quite

nice. Now to add the fruit, apples, prunes and fix. -- figs.. This is a

dish where East meets West, adding sweet and savoury together and

pasticada is a sweet and juicy stew. Actually it just means stew from the

pastures. Back in the oven for another 45 minutes.

This is a bit tense for me because I've not had much look with these

long slow cooked pieces of beef. They've always been a bit dry.

Actually, this one is not looking too bad. I'm pleased that I chose

the chuck joint. I like the look of that.

This is a lot better. This looks absolutely lovely, the juice, the

fruit, the figs, the prunes, the apple and onion and now some gnocchi

to complete the dish. Fab. Great stuff Rick and that dish

looked very interesting. Prunes and figs are available

all year round these days and there are lots of recipes

you can try with them. I'm going to show you a great

recipe with figs now, a tarte tatin that I'm

going to serve it with a pan fried It was invented by the Tatin

sisters, they made a tart and dropped it on the floor, three

second rule and they picked it up and it was a tart at an. I'm going

to make it with figs, you start with sugar and make caramel in a pan, and

add a bit of butter and make a classic tart at and with puff

pastry. With this tart Etan and going to serve it with confit of

duck which is duck legs, confit means a bit of salt, particularly

where duck is concerned but then it is cooked in duck fat, which this

is, so you immerse it in the fact, that is the confit side of it and

you get amazing flavour. I'm going to serve this with lentils over the

top. I don't know where to start about your career. Let's talk about

the tour. You are going to embark on your third tour, that is exciting.

Tell us about it. It is great, I love travelling the UK, I think

comedy is a conversation and I like to meet people and chat to them and

get to see all kinds of places. You have a lovely country, you really

do. This one is called Kath Bum, that's what my family called me when

I was growing up. What is the difference between this and the

other tours was Mac people come to this one is Mac this one is

introspective, it's about my life and going home. It's also about

stuff I've been doing on television in the UK, celebrity stuff, pop

culture, jokes, being a bit mean but always on the right side of wrong.

As comedians you do the hard work. You spent a lot of time in pubs, in

London, you came over ten years ago. I've been in the UK nearly ten

years. You've done the grounding, particularly as a female comedian,

what was it like? The timing must have been perfect although you did

not know that at the time. If you were doing comedy at this time as a

lady, especially, it is like the dot-com boom, where all of a sudden

people are on the Internet, people are like, women are funny, isn't it

adorable they are realising that!? It is great, it has done the a lot

of favours. I like being different, I have an accent in this country.

Did that help you when it comes to doing comedy? Does that help? Maybe,

who knows if I'm funny at all, or if I just sound like a monkey! I don't

care! Is it as big as it is in Canada where you are from? In my own

personal experience can which is not great because I've been away for so

long, I found there were not as many comedy clubs for people starting

out. In the UK to such a pub culture and people paid to see live music,

arts and spoken word comedy, so when you are starting you can do a gig

every night of the week and that's how you get better. How do you find

the audiences? In the north and south comedy have to adapt and

change? No, my show is my show and the people who like it find me but

they are so friendly in the North. A more Canadian. They are happy to see

you, they are happy you have come to see them. I love London audiences

too. I just love living here. I'm a British month, and I'm really lucky

I moved here and became a British comic. When you speak to comedians

it's something they wanted to do. But for you, I don't suppose you

realise that because you were a jack of all trades when you were younger,

won't you? I went to university because that is a responsible thing

to do. I grew up in a household where I had really cool, powerful

women, rhyme and grandma and it never even occurred to me that there

were things that would be more difficult than others for me to do.

-- my mum and my grandma. I wanted to be a doctor and I was academic in

school and for a while I wanted to be a presenter and I worked in

restaurants for a while. It never occurred me that I couldn't or

shouldn't be a comedian. You mentioned restaurants. You worked in

a famous American restaurant chain. Is it too early to say Hooters? I

worked at Hooters. I have been there. How did you find it? I only

went 16 times! Restaurant research! They make great chicken wings. It is

a great family restaurant, kids eat free at weekends, I was going to

university, I was doing a tonne of things and I met a lot of cool

people, lots of strong women, not the kind of people you would think

stereotypically work there. You were saying, you owe that place a lot,

not just in terms it must be great because the stuff you can pick up in

terms of your material for comedy but also your health as well. Yes,

they wear orange hot pants. They still do amazing chicken wings, by

the way. One of the girls working there, who was studying to be a

doctor, we were all in university, she looked at my leg and said I need

to get that mole removed. I said I don't, and she said it is a bad mole

and it turned out to be staged to melanoma. Had I not been in orange

hot pants, let it be a lesson to everyone who is thinking about

orange hot pants! They could save your life! You are doing the tour

and you are about to embark on it but you are also about to embark on

something very different, and something I love watching as well,

that's. Tell us about this, you must be excited. I love comic relief, and

Sport Relief this year asked me to participate in Let's Play Darts on

BBC Two at 9pm. I know it is a British as time and I wanted to get

involved in it and learn about it and I met professionals and

comedians and some other celebrities. It is really

competitive and really fun. I was watching a clip of it and you are

pretty good at it. Yes. It is not that hard!

LAUGHTER Straight in the bull's-eye. Yes, I

did that for you. How many shots did that take to get right? That was my

first shot and it went downhill from there. OK. It was cool working with

the world champion. These were the loveliest people. You won't remember

a show called Bull's-eye. No. You are into technology and you are

tweeting and everything. You need to finish this and Google Bull's-eye,

the greatest darts show ever. I heard it is like a quiz but with

darts. It is more than a quiz. I think it's the greatest programme

ever ever, ever. Could you incorporate an element of Bull's-eye

into Saturday Kitchen? They have this thing called the bendy Bully. I

have an original Wendy Bully. You got it if you didn't win but if you

won it was something random like a boat if you lived 300 miles from the

sea. You need to watch it. This is the tarte tatin. You in case it's

like that, allow them to cool and cooked them from cold. Pop them out

and you have this amazing little tarte tatin. It goes to show you can

make a mistake and be a hero. Yes. Drop something on the floor. That

happens quite a lot. Yes, me too. You have a lovely duck and this is

the source, the lentils, bit of veg, a tiny bit more source. I love

lentils. And a bit of seasoning. Salt. When doing the lentils can

particularly with the duck because it has a bit of fat in it, this is a

good tip, sherry vinegar. It must be sherry vinegar, not altered in Agut.

Put a little bit of sherry vinegar, the lentils all the way around. On

the dessert? It is not the dessert but it could be a dessert.

LAUGHTER Isn't tarte tatin like a dessert? Is

this one of those things where you put stake in pie? I was thinking

that, you could put a scoop of ice cream on it. No! This is the duck

leg, this is delicious, and it is basically anything that is cooked in

duck fat for three hours. Especially if the duck has never been fed any

bread and he gets healthy seeds in his life. This is your honey roasted

duck confit with fig tarte tatin. I get to try this? Yes, just you. When

does the tour start? I've been on tour and it has started and it is

going on until the 21st of May, I'm at the Hammersmith Apollo, so that

will be fun. Thank you. I love lentils. Really delicious. Try that,

it melts in the mouth. You can buy that duck in jars and tins. And just

cook it. So what will I be making

for Katherine at the end It could be her food heaven,

a Thai green chicken curry. I'll make a paste with lemongrass,

chilli, galangal, coriander It's added to coconut milk,

the chicken and aubergines then served with steamed vegetables

and sticky rice. Or it could be food hell,

a bread and butter pudding The bread is drizzled with whisky

then covered in a custard infused It's baked gently then served

with brown bread ice cream and more As usual, it's down to the guests

in the studio and a few of our viewers to decide, and you can see

the result at the end of the show. to find Brian Turner

and Janet Street-Porter. They're on the hunt for the best

food in the county and today they've found a man who's making

award-winning air-dried meats. Brian, I have brought you here for a

fantastic view out over the rolling hills of Dorset with beautiful

little villages and down there is January apple Hampton House and

lovely gardens. Over there is Christchurch on a beautiful estuary.

Very hilly and good for walking and I am off for a date with a giant.

I can't think of a better way to begin sampling the real taste of

Dorset than with a trip to one of the many small independent producers

in this area. The Dorset countryside has a great reputation for producing

high quality dried meat. They butcher, cure, season and mature all

their products from start to finish. The owner, Lee, is going to give us

a step by step crash course. Morning. Morning, Lee, how are you

doing, all right? Well, I feel like I am in Italy and not in Dorset.

With a Dorset twist, indeed. Come through and I will show you around.

Thank you very much. Lee has his very own butchery on

site where he prepares his amazing range of dried meats. So, this is

our fridge where all of our meat is hung. Today we are going to show you

how to make a parma-style ham on the bone. Put an apron on so we don't

get mucky and keep the pig clean as well, ideally. Quite right too.

Touch the hook, so it pops off. Have you got it? Yeah. What are you

doing! I have got it! It's heavy enough. Don't whack me with that!

Fantastic. We will prepare this for salting. OK. What you want is a nice

shape to the ham. You can imagine once it's dried. To get a ham of

high quality how long do you hang it for? It's years, isn't it? A minimum

of a year. I am pretty happy with that. The next step in producing

perfect parma-style ham is to cover the legs in salt to start the drying

process. Is this a special salt? No, it's sea salt. It's an unprocessed

salt. Nothing that's got any anti--caking agents because that

will interfere with the cure. It's about that much until it's covered.

If you chuck it on. Now work that salt Is it like giving someone a

massage? It is just like that. All right. Slowly with love. We want to

get... Lee, really! How long do you have to rub this in for? A little

bit longer. This salting process is there obviously to impart some

flavour but also to kill the bacteria which in turn preserves it.

Is it This will be left in the fridge so the salt can draw the

water out, kill bacteria and dry this. Once we have done that we can

go and dry some of we made. We must have a taste. Can I make a pickle to

go with it? Perfect. Almost like a lunch I would say. Fantastic. Let's

go. Once they've spent a couple of weeks

in the fridge the legs are hung in a temperature-controlled environment

for at least a year. We haven't got that long to wait. Lee's laid out a

mouth-watering platter of the very best in chaucaterie. I am going to

make the perfect accompaniment. This looks fantastic. We are so

privileged. I am going to cheat and do a little job and make a sweet

pickle to go with this wonderful stuff over there.

I have the pan on over here. I have these lovely ingredients here. All

you really need to do is just marinade those. White wine vinegar,

some water. And 12 peppercorns.

Sugar. That goes in there. Chilli flakes is really up to you

how many you really want to use. I like it with a bit of a kick. Not

everybody does. Cloves. A couple in there.

Star anise. Give that a bit of a bash. We will not leave it too long.

And a squeeze of lemon juice. This is a slightly sweet pickle. That

lemon juice will counteract it a little bit. All I am going to do

then is marinade in some radishes and shallots. I will chop these up.

I have the muslin here to strain out those bits and pieces, I want the

pickling juice now. You leave it in there to cool down.

I have cut the radishes into thin strips. He you don't want to cook

it? No, No, marinade it. Shallots go in there.

Ten minutes in here, no more. You really want to keep it crunchy. You

want to get a bit of flavour in there. Put that in there.

I have to say, I do feel a bit of a fraud because it's very simple to do

this. Chopped parsley. Have a quick taste.

That is really good. Don't sound soo so surprised! It's a few

ingredients. Leave it to sit for about half an hour and it looks like

that. Have a taste of that. Go on, there you go.

See what you think. It's crunchy and sweet and sour all

in one. This looks brilliant. So many

different things. Tell us what you have actually got. We have our ham,

Dorset truffle loin of pork, with a little bit of truffle oil and local

truffle grated in. We have Dorset air dried beef. Start with the ham,

I think. I love the smell of it. It's

pungent. So much meat you eat now has no guts to it at all. Indeed.

Lovely balance of salt in there. Two years ago I went to the salami

capital of Italy. I thought I would never experience anything like that

in England. But, Lee... Fantastic, thank you very much. It's happening

in Dorset. There'll be more from Brian

and Janet on next week's show. Still to come this morning

on Saturday Kitchen Live. Tony Singh is visiting

Amritsar in India. After a trip to the golden temple

to help in the kitchen he heads to a local family home to take part

in some Diwali celebrations. With Theo Randall now officially

recognised as the world's fastest Do that again! He can press rewind

when he gets home. omelette maker it's Olia's chance

to take on the Usain Bolt of the egg world and try to BREAK that

time of 14.76 seconds. But it won't be easy as I EGGs-pect

Theo will try to WHISK up faster time and make

the title EGGs-lusively his. You can see what happens,

live, a little later on. And will Katherine be facing food

heaven, Thai green chicken curry Or food hell, a classic bread

and butter pudding with brown bread You can see what she ends up

with at the end of the show. Now let's get our next recipe

and it's something Ukrainian this

time, thanks to Olia Hercules. Great to have you back on the show.

Like the apron by the way, that's proper cool. What is this,

traditional? It's my mum's dish. I just came back to Ukraine for

Christmas and she made it and it's amazing. It's a little bit of a

fusion, I suppose. Can you score that for me.

I have got soy sauce a little bit of maple syrup, vinegar, mustard,

garlic, ginger, nutmeg and clove. Use whatever you have at home.

Something sour, something sweet. And something spicy. You basically put a

light marinade over the top? Exactly. For about 12 hours, if you

have time. If you don't, don't worry, just two hours will do.

Scrape off the marinade, but keep it. Don't throw it away. Cook the

pork 15 minutes at a high temperature, then lower down to 160

just on this rack here. Then after two hours you will add the sour

cabbage. Slice some onion, sweat in the pan with prunes. You have

explained the entire recipe. Where can people taste your food then? You

don't have a restaurant, where can people taste your food? I am

actually cooking this very recipe in Bethnal Green on 4th and 5th March.

You are laughing because I didn't know where it was in rehearsal. East

London. It's great. Still don't really know where it is, to be

honest. It's about food with fermented elements and natural

wines. You are into fermented food. I grew up with it. You mentioned

it's a trend but it's one of the oldest ways to preserve stuff. The

taste for me is not just a health benefit, it's the flavour. I think

the flavour is amazing. We have coriander seeds, cumin and fennel

seeds. No, caraway fennel. Cardamon in here, as well. Yes, a little bit.

You get these black seeds in there, as well. Exactly, it's delicious.

This is actually your mother's recipe. Yeah, I should start paying

her a consultancy fee, I think. What would be the traditional dishes

then? You have to teach me about Ukrainian food. I know very little

about it. Very kind of stereotypical dishes of dumplings like ravioli.

Like Czech? They do those things, I have had a thing with duck. That's a

good dish actually. But no, they're different. They're just stuffed

pasta. But it's delicious. The onion is cooking away nicely, we

have the spices being toasted, I'm going to grind these down. Would you

leave this in the fridge overnight? Yes, you would. Let's pretend that

it has done that. Take this off but don't throw it away because you can

add it to the cabbage later. But that here and I'm going to wash my

hands quickly. OK. And then put plenty of salt, which helps the skin

crisp up as well. Then we are going to put it in the hot oven at about

220 degrees or something, should do it. I will get rid of this lot for

you. What I'm making it goes underneath it? You will put it in

after the port has been in the oven for about two hours at about 160.

And then all of the pork juices and the remainder of the Manor marinade

will penetrate the sauerkraut and we will eat it as it is, but sometimes,

with the leftovers especially, we put it into either brioche buns come

or my mum makes another Ukrainian dish. What is that? It is a brioche

enriched dough, eggy and buttery dough and she puts the cabbage and

pork inside and makes them glazed, they are delicious. The sauerkraut

is going in here as well? Yes, the sauerkraut goes in for a few minutes

to blend it together and with the buns we are dry warming them in the

pan. And you've got dry fruit in here? Yes, it helps to balance the

sourness of the cabbage. We have got a little bit of prune and we have a

little bit of a brick at. Don't people always cooked pork with

apple, or apple sauce? Yes. Is that a thing to do, cook something with

its favourite food? I mean that quite seriously. In its mouth. They

say if it grows together it goes together. I think you are right.

That is a good philosophy on food. It could be because it cuts through

the effectiveness of the pork. Someone watching might not know

that! I prefer your idea. That's that and let's have the one that we

made earlier. I am dried hosting these off? Yes, please. -- dry

toasting. Just to recap, the pot would go in there for how long? 15

minutes at a high temperature and two hours at a low temperature,

about 160 and then put the pork on top of the sauerkraut and cook it

for another hour or so and 15 minutes at a high temperature again

at the end just to help the skin to crisp up. And what we end up with is

this. Do you want me to give you a hand? Yes, please. Just lift it and

put it here and shred it. You've got this wonderful mixture underneath.

Yes, look at that. It is sweet but it has also caramelised with the

apples. I love the bit of caramelised Asian. Can you hear it?

-- . Any kind of pickled stuff works

here. Him she would work great. If you are into making kimchee. You can

also add some chilli in here. Do whatever you like with whatever you

have at home, it will work, but sauerkraut works. The caramelised

apple works great. I must say I'm quite excited about this recipe

myself. All of the recipes are on the website, including Olia's

mother's recipe. And then you want watercress with it as well. Just to

add a bit of pepper and colour to the dish. I'm doing one without

bread for you. That's kind. I will try it. The watercress is peppery.

Is this how you would serve it? I would do that with the leftovers.

Normally I would serve a bit of pork and a bit of cabbage as it is. The

watercress is great for the peppery flavour on the top. And a bit of

freshness. Let's give Katherine some. When can people try this in

east London? The fourth, fifth, sixth and 7th of March. The photos

are on my Instagram. You must have a great Instagram! Instagram, that has

just gone over, technophobe! Go on, tell us the name of the dish. This

is marinated roast pork belly, roasted on top of sauerkraut,

apples, spices, prunes and dried apricots. This is where times have

changed, because when I was a young lad you could find that on Ceefax!

You have to wait for the recipe for about two hours to come back around

again! There we go. Thank you. I've dropped a bun! Ten seconds rule, I

will have that one. You can have that one. You have one with and one

without. Try the port, see what you think. The apple and caramel

flavours, it is like a jam. Right, let's head back to Newbury

to see what Susie Barrie has chosen Olia's take on pork belly is an

amazing taste experience, and you can go one of two ways when it comes

to choosing a wine. If you want to emphasise the fruity sweetness of

the prunes, apricots and apples, you need an oft dry wine, such as this

demi- sec. The other option is to choose a bone dry wine but one that

is richly textured and full of character. So I've gone for the

delicious Golden Valley Grasevina from Croatia. With a dish like

Olia's, you have the perfect excuse to go for something totally left of

field because Olia's food is so unique and influenced by such an

eclectic range of cuisines. This wine offers a new taste experience.

It's as golden as its name suggests, but in spite of that it's

surprisingly refreshing, and that's ideal to cut through the fat nurse

of the pork and rich sweetness of the cabbage. There are hints of

lemon zest here that pick up on the aromatic spices, and overall it's

weighty enough to cope with this gorgeously indulgent dish. So, Olia,

it's a brilliant recipe and it deserves something really different

and surprising, like this, to drink with it. Cheers.

Cheers, indeed. What do you reckon? It is great, from Croatia. I'm

loving it. I'm going to become a wine expert at some point because it

stays says on here, it is still young, perfect with roast chicken,

rest pork and spicy crab cakes. Perfect. There you go.

Now it's time to meet up with, Si and Dave, the Hairy Bikers.

They're taking a tour of St Petersburg today but they've

ditched their trademark motorbikes for something a little different!

We've arrived at St Petersburg, Russia, the big bear. I'm so

excited. There is tonnes to see. But we really need bikes to do it, you

know, we are The Hairy Bikers, not the hairy hikers. We could not bring

the bikes across the border. It's not my fault. Stop your moaning, a

little stroll will not do you any harm, and anyway I have a little

surprise coming up. Isn't she beautiful? What do you reckon? You

are having a flipping laugh! Where is the other one? That is for us,

you pop in there. We are going to die. We are not, that is the Mark

three, four years I've had this catalogue. That looks nothing like

that. It does, it's the first motorbike I had in 1976, that is 656

cc of pure unadulterated apathy. What does that mean? Repair.

SPEAKS RUSSIAN. They can give you a brake in the sidecar. Brilliant. My

mum used to have a flap like this on her wheelchair when it was raining.

You could have given me a tartan rug, or something! I hate you for

doing this! I've just got to say, this does not bode well. Has anybody

got any rosary beads? The city we are about to explore is

located on the western edge of Russia's vast landmass. Near Europe

and most of Russia, St Petersburg is a shimmering jewel on the shores of

the Baltic. It was the imperial capital under bazaars and is

jam-packed with history. It was where an Empire was lost and

communism began to flourish and now it is new Russia. I wonder what so

many change has made for the people and food -- Tsars. I heard that St

Petersburg was nice but nothing impaired to this. I'm blown away, no

wonder they put the iron curtain up, it's mint! OK, what I want to know

is what affect so much upheaval has had on Russia's food and culture.

Let's start breaking it down, preferably into bite-size pieces.

Our first stop is a restaurant where every dish, like the wallpaper,

tells a story. If we want to eat our way through Russia past and present,

this is the place to do it. Igor is the genius chef and this is the

manager. All of our dishes are recognisable for the guests, they

may find in the dish is something from their childhood or their past

and that is what we do here. Igor is going to cook three dishes, each

evoking a different period in Russian history, starting with the

favourites of the Tsars, stuffed quail. Stuffed poultry is a

traditional dish from imperial times because it was eight profit if of an

aristocratic table. For the stuffing, blanch to leaks, sauteed

mushrooms and some spuds, which get special treatment. We are going to

make the taste of potatoes smoked, so it will be a natural feeling of

hunting and the Forest. That is clever, Igor is creating the

flavours which evoke an imperial hunting party. I can see the story

of the dish building up. Every flavour has a purpose and a reason.

Now we combine the three elements. That has worked. Keeping with the

Forest theme there is hazelnut paste. Now we will stuff the quail,

very gentle. The quail in the other, it is dish number two, the tourist

Usman reckless. This time Igor has drawn inspiration from Soviet era

camping trips. There was canned food which was called tourist's

breakfast, and inside there was porridge and meat. In the commune of

days the meat was, well, let's say unspecified. But Igor is using prime

steak, capers, onion, mustard and horseradish. And now more theatre.

Originally this kind of food was warmed up on a campfire which is why

Igor is using his smoking technique. You shake it for the meat, for the

aromas and the taste. Where once was Communist porridge Igor is creating

a spinach and barley risotto. He is good, isn't he? Now it's all about

the presentation. Brilliant! Originally people ate from the can.

The garnish is potato, charred bread, campfire Coffey and sprigs of

dried thyme. The texture is like chips. This is fascinating. --

campfire coffee. Traditional food reinvented for modern tastes. Dish

three is the farmer's burger, Russia's wrist recent change, when,

in this collapsed and Western influences came pouring in. When we

go back to 1990, post-perestroika times, borders were opened and we

got all of these new flavours we never experienced before. Burgers?

Yes, burgers, bubble gum, Coca-Cola. And this was really something

unusual. different. They're just stuffed

pasta. But it's delicious. Time to plate up our three tastes of

Russia. The Tsar's favourite, straight from the hunt. Quail with

likes, potatoes and mushrooms. Next from frugal camp fires to fine

dining, the communist-inspired tourist's breakfast. Representing

new Russia, Igor's post-perestroika burger. Can you imagine the Tsars

eating this in the hunting lodge? Absolutely. What a reveal, man.

That's mind-blowing. He's done the camping food that the communist era,

but made really special. Oh, yeah. You know what, I think these three

plates of food have set the tone for the trip.

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

Each caller will also help us decide what Katherine could be eating

Yvonne from the Isle of Sheppey. Are you there? Yes, I am. Good morning.

What's your question? I want to ask Theo a question. I have got a whole

octupus that will feed four in the freezer, I want to know what to do

with it. Hi, Yvonne. Defrost it first, in a pot of water with a bit

of fennel, some bay leaves, garlic and tomatoes. A bit of water. Then

put a lid on cook it very slowly so it cooks through, probably about an

hour-and-a-half. Cool it down and then boil some potatoes like we did

today with the red mullet. Make a salad with some capers and parsley,

lemon and olive oil and just slice the octopus and mix it with oil and

lemon and it's like a salad. Warm or cold? Just slightly warm. That

sounds very nice, thank you. I was going to say we will be round but

it's a bit far away! What dish would you like to see? How can Katherine

not like bread and butter pudding? Yvonne, where did you find a whole

octopus to put in your freezer? There are lots of questions we could

be asking each other. It's hell, sorry, darling.

Katherine, you have some tweets. What's the first one It's from

undistinguished, with a D on the end. He says, can you please tell me

what is the best way to cook lamb liver? Who wants that one? I can do

that. Just oil, hot pan. Sear it and serve it, cook buckwheat, put the

liver on, crispy onions, maybe chilli, flaked chilli, that's it.

Easy. You could do that sauce I made with the duck. You could. Delicious.

Keep it pink. One more? Paul McDonald wants to know what's the

best way to make your own meatballs? Well, I would get some beef, veal

and a bit of garlic, crush fennel seed and chopped parsley and a few

bread crumbs and mix them up together. Mould them in little sort

of, oil in the pan. Start cooking gently. Add tomato passata and

delicious. Two types of meat, that's the key. I think it makes it, just

beef on its own can be heavy, so veal, as well. How do you feel about

chilli heat heatwave tortilla chips? That could give it spice. Next to

the phones. Sarah, what's your question? I have likes from the

garden and I have sauteed them and used them in soup and risotto, any

other ideas? Blanche them quickly for a couple of minutes and roast

them with some fish on the tray in the oven and take it out, dress it

with a little bit of raisins, capers, oil, lemon zest, juice and

it's a sweet and sour like and fish. Sounds delicious. What dish would

you like to see? I do love your bread and butter pudding but for

Katherine I will choose heaven. Thank you, Sarah. Well done growing

your own garden. Una from Margate, are you there? Yes, I am here.

What's your question? Good morning James and everyone else. My question

is I cook roast stuffed chicken once a week and I live by myself with my

little dog there is always a huge amount left over and I am looking

for something new and interesting and exciting to do with the leftover

roast chicken, please. Get a bigger dog and you won't have so much. Or a

smaller chicken. One of the two. I would take the meat off the chicken

and I would do a nice salad. Cook lentils, maybe a dressing with

coriander and lime juice and chilli. Make a lentil salad with the cooked

chicken and get the carcass and make a stock and celery, carrot, likes,

cook it down and make a good stock. If you are not going to use it,

freeze it or make a good soup. Use that of the base or make a risotto.

That's about seven recipes. It can last you the whole week. What dish

would you like to see? Sorry, Katherine, I love bread and butter

pudding and James' will be fantastic. All right, I will send

some to you. It's time for the

omelette challenge. Now, this week we heard that Theo's

14.76 seconds has been officially recognised as the fastest time

to make an omelette. So it is now an official

world record! To prove it here is Pravin Patel,

an official Guinness World Records adjudicator with the

certificate for Theo. Oh my Lord! You have you go. Over to

you. Absolutely delighted to present you with this award for the fastest

time to cook an omelette. Brilliant. I have always wanted to be a

record-breaker. Bless you, Rod. It was fantastic, thank you very much.

I will take that. APPLAUSE AND CHEERING

You can take that. You might beat it. Someone else might. I don't

know. Grab a place over there. You could actually beat it. Grab your

positions behind the hobs. Usual rules apply.

Let's put the clocks on the screen, please.

I don't suppose you want to taste these, Prav, do you? There was too

much pressure, I couldn't deal with it. I got some salt in there. So did

I. Didn't say it was the world's best. This one is very different.

It's a new taste. This is unusual. Half is OK and the other half is

not. He gave me tips. He stitched me up. Have you something for the

world's wos scrambled egg? There could be one. Olia, first. You are

on the board somewhere here, 29 seconds. Do you think you were

quicker? Yes. You were, but that's definitely not an omelette. Argh!

The world record holder. Do you think you were quicker? No.

Age has definitely caught up with you now. 20. Not today. But you are

officially the world record. Thank you for coming, Prav.

So will Katherine get her food heaven, Thai green chicken curry

Or food hell, a bread and butter pudding with brown bread ice cream?

Our chefs will make their choices whilst we head to India

He's visiting the holy city of Amritsar and he's helping feed

I am Tony Singh. People see me as an Indian because this is the look,

turban, beard, lovely tan. But I was born in Scotland and I

have lived here all my life. And now I want to see if I can find

India. I want to go and immerse myself in India and see if I can get

away with it. My family story begins in 1947 when

the country was divided into Pakistan and India. The partition.

I am heading to the north-west state of Punjab, home of the Sikh religion

and where my dad's family are from. I am starting my journey in

Amritsar. It's the Eve of the most important religious Festival of the

year, Diwali, the Festival of Light. But after two planes, a hairy

rickshaw ride, I am cream-crackered and tomorrow I have an early start.

As I join the other pilgrims on the way to the Golden Temple, the

atmosphere is electric. The butterflies are starting. So

excited. It's just that thing of anticipation. It's just... Can't

explain it. Wow! My childhood heros. Sikh warriors and I have not met

them in person. It's surreal for me. You can just feel it coming up to

it. There's something about it. You can hear the madness behind you and

the hubbub. Everyone's taking their own time, quietening down. They know

they're going somewhere divine. As a sikh on Diwali this is the

centre of sikhism, to come here you are a lucky person and I am lucky to

be here. Communal eating is a cornerstone of

the Sikh faith and major part of the celebrations. The food is free and

the operation is run by volunteers. One of the greatest honours for any

Sikh is to do service and most of the work is done in silence as a

sign of respect. There may be an army of

washer-uppers but that's because the kitchen will feed over half a

million pilgrims today. To cope with the numbers food is

cooked in massive cauldrons. I have been told this one holds 400 kilos

of lentil dahl. Grayed, rather than rice is the

staple food of Punjab and here they can churn out over 20,000 an hour.

That's one of the cornerstones of our faith. It's simple, fair,

everyone is treated equal. You sit on the floor. You don't care who is

next to you. It's always vegetarian, always something that anybody can

afford. This is the most amazing thing about

Punjabi food. It's interlinked with the Tenets of Sikhism.

Honest work, then share what you have and then meditate. The Golden

Temple is like the Vatican for Catholics. There's no other place

like it. It's awe-inspiring. I have seen how The Golden Temple

feeds the masses but how do people do Diwali on a more modest scale at

home? Well, I have been invited to

celebrate the special occasion with a family who live on the other side

of town. It's a real honour so I am not

coming empty-handed. In good tradition I am taking

sweets. These ones I have made myself.

Hi, happy Diwali. In the Punjabi tradition, pouring mustard oil to

welcome guests is a tradition. And I am indeed welcomed by the

whole extended family. I made that from Scotland, it is

shortbread. We are making a red kidney beans curry and we are

starting with mustard seed oil, the Punjabi favourite. That is a tip I

never knew, you can still smell it is mustard oil, at a temperature you

will still smell it. That is going in, that will take ten to 15 minutes

to brown. Once the onion have softened we add garlic and ginger

paste. I'm getting the green chilies going

into the magic mincer with the tomatoes and only three chilies are

going in and this gets away from the fact everything should be hot and

mad spicy, it is aromatic and tasty. You will find a spice box like this

in every Punjabi kitchen with flavour is essential is for most

dishes, Karamah Saller, salt, Tim Eric and two types of Chile. Kidney

beans have been soaked and cooked in a pressure cooker and two teaspoons

of salt. Most Punjabis are vegetarian and simple vegetarian

dishes like this are the mainstay of family feasts. -- two types of

chilies. I may be feeling homesick but that soon is cured by the warm

welcome. Diwali here is like the Christmas holidays back in the UK,

filled with family, friends and my gifts. And of course, food. For

Diwali we do the same, we have the fireworks, family around to the

house. This is like being in my own home.

As it's a special occasion we are having a rice dish rather than the

Punjabi staple, bread. Unlike Christmas there isn't one

traditional Diwali meal, so people eat whatever they like. The red

kidney beans taste fantastic and even remind me of my mum's cooking.

So simple but full of flavour. Now, though, it's play time.

Stand back from the fireworks! 50 yards. I don't think so. Like at

home I'm only allowed a sparkler. Right, it's time to find out

whether Katherine is facing food So Katherine, your food heaven

would be a Thai green We have some lovely aubergines,

steamed veg, broccoli, sticky rice, everything you love on one plate, as

opposed to this over here. Sliced bread. Bread was your food hell,

classic bread and butter pudding with a twist, whiskey and chocolate.

It was kind of down to these two. The phone calls were not looking

good, too one. Look at the difference in colour, food is this

colour, people want to feel healthier. Look at that colour and

look at that, everything over there is brown. They agree with you. That

is what you are going to be having. They both chose this as well. I need

you to make paste first of all. We have galangal, shallots, we are

going to make curry paste. I'm going to do the chicken first, I have

chicken thighs. I need your help, Katherine. At the end there is a

small bottle of oil, I need a little bit of oil over here. That's it,

that's the one, about four tablespoons, roughly. We are going

to pop the chicken straight in. In real time we're going to cook this

including the paste, meaning you have about three minutes, Theo, to

make the paste. That's fine. The chicken in there as well. We are

using chicken pies for that. We will get the whole lot in. Do you cook

much at home? Sort of, I don't like to encourage people to come over.

LAUGHTER And I have a daughter, and I think

if it's just girls in the house they are happy to eat anything simple

from a bowl. She's like me, rice and beans and peas and veg. You

mentioned the go to dish was this amazing microwave omelette. Yes, I

just like one bowl of miscellaneous. We love rice noodles, veg, broccoli,

corn, she likes peas. I like soya sauce. Those kind of flavours. You

are here to talk about the tour because you are on stage tonight as

well. I'm in Leicester tonight, Glasgow, Northampton, Preston, all

up and down. You end up in London in May. Yes, the Hammersmith Apollo on

May the 21st and I'm not in London until then. What is that like for

you? You came over here and did the pub circuit, what's it like to go on

tour, these are big places you are filling. It was a very unwelcome

surprise being on a mixed bill, and now at least people come to see me

on purpose and that's a nice feeling. I will take out a bit of

that chicken and put it in that one. There we go, that will go in there.

Keep this high as well and keep this cooking, because Theo is going to

give me the paste in a minute. 30 seconds. We are going to get that

in, cook it nice and quickly. You can use chicken breast but these are

chicken thighs. It will cook nice and quickly. Seal them off, and I

have the onion over here. That's enough. Sorry. We have this

beautiful home-made Thai curry paste. You have made your own paste?

VO has got galangal in there. It is like a Thai ginger. -- Theo. We have

galangal, mint, ginger, Chile. -- chile -- chilli. And then we have

these pea aubergines. This will take a couple of minutes. And then we

have this, I don't know if you've seen it before, it is Thai basil. It

is like aniseed. Could you chop some carry on there. We have got sticky

rice, the onion is happening over there. Possibly a little more paste.

I've never made my own paste. I will save you some to take it away. And

then you have your coconut milk. You can put things like Thai fish sauce

in there. Can you see the colour you get by making your own paste. A bit

more coconut milk and then it starts to come together. For the people

just waking up, they are going to see you on TV tomorrow night. This

is Sport Relief, it is a great cause. Sport Relief is a great cause

and you should watch Let's Play Darts, for Sport Relief, celebrities

and professionals teaming up. It is me trying to BA celebrity. It has

been a 10-year pursuit. Who else is playing? Craig Davies, Jon Richmond

some, the amazing man and comedian. I'm doing a different show with Tim

Key, stay tuned for that. Tim Vine has a dartboard at home and he loves

darts. He's obviously very good? He's very good. People got very

competitive. Mike Tindall, the rugby superstar and world champions. So

much fun and the best people. If you can get out and play darts with

professional darts players, they are the nicest people you will meet. You

have the little onion over here. These will crisp up in vegetable

oil. Just to recapture we have the broccoli, sugar snap peas in there.

-- just to recap. This has the pea aubergines and everything else and

you could put the potatoes in there as well. Theo, could you give me a

spoon? We have some line hidden somewhere amongst this lot, this is

what transforms it. I think you need to add this Thai basil as well as

the coriander now. It needs to cook out a little bit. OK. Tell us what

you think of the source, taste that first. It is really hot. I think it

needs lime juice. I think we need to wait a while. Did you ever see those

people ordering extra hot coffee? Who are these people? How do they

not burn their face? From a coffee shop? You are asking me to taste

this, it would mean I would not make it to Leicester. I wanted to eat

that pea aubergine. It is not cooked yet. Why are you asking me to eat

it? It is still hot but it is good. Put the lime juice in and it needs a

decent amount of salt. Do you have the salt? The salt is over there.

Here it is, I have it here. So, a bit of salt. Now I want you to taste

this. Look how hot it is, the man wants me to put that in my mouth!

Don't taste that pea aubergine. I want the pea aubergine! It is better

for me if it is raw. I feel ill if I don't eat vegetables. On solving the

problems of the NHS, I know we said it would not get political but if

people ate more green stuff they would not need to go to the doctor.

You will find out at about ten o'clock tonight whether or not you

should eat a pea aubergine. Wire, is it some kind of poison? It is really

raw! It exploded and it was hot in the middle. -- why. But I still like

it. It is really bitter and awful! LAUGHTER

But I stand by my decision. Do you want to keep eating the pea

aubergine? Will you let it cook for another minute? I will leave it to

cook for another minute, you were right. Does it need more lime? It

always needs more lime, I love lime. More lime, salt? I'm OK with that.

I'm so happy, thank you for making this. The pea aubergine should be

cooked by now, so basically you will put this straight on. Remember with

chicken thighs, cooking in real-time, with the paste. As

opposed to light years! A bit of that on the top. And then we have

the crispy onion, which Theo has done. We have a few crispy onion,

some peanuts to go over the rice. Coriander cress over the rice as

well, and a bit over here. Gorgeous. And there you have it. Hopefully

your food heaven is all in one bowl. Thank you, I'm so happy, guys. That

looks so good. To go with this we have The Menagerie Exotic

Collection, 2014, from Waitrose, ?7.79, and another great wine to go

with it. Wonders the Torah officially finish? I'm on tour until

the 21st of May all-around the UK -- when does he tour officially finish.

And BBC Two tomorrow night for Sport Relief. You have two Google what

Bullseye is between now and then. Well that's all from us today

on Saturday Kitchen Live. Thanks to Olia Hercules,

Theo Randall and Katherine Ryan. Cheers to Susie Barrie

for the wine choices! All the recipes from the show

are on our website. Simply go to

bbc.co.uk/Saturdaykitchen There's more of our Best Bites

tomorrow morning over In the meantime have a great day

and enjoy the rest of the weekend! You could sprint your way

to the end. Good luck.