:00:09. > :00:14.Good morning. Stand-by to feast your eyes on some sensational seasonal
:00:15. > :00:36.recipes. I'm Donal Skehan, this is Saturday Kitchen Live.
:00:37. > :00:43.Welcome to the show. Top chefs Tomer Amedi and Christian Edwardson and
:00:44. > :00:48.wine expert Peter Richard -- Peter Richards here. Quite the bevy of
:00:49. > :00:54.guys in the kitchen. Feeling good? Fine. What will you be cooking,
:00:55. > :00:59.Christian? My version of bouillabaisse, a celebration of the
:01:00. > :01:05.best of British seafood. Quite comforting dish. Yes, homely,
:01:06. > :01:12.traditional, perfect for summer or winter, with scallops, langoustines
:01:13. > :01:23.and monkfish. Tomer? About a Persian style oxtail, pearl barley, of
:01:24. > :01:24.herbs, lemon, fragrant and light and summary.
:01:25. > :01:27.Peter, you have quite a selection of dishes to choose wine for. What can
:01:28. > :01:32.we expect? A bit of everything, something to get the weekend to a
:01:33. > :01:38.cracking start. Sounds like a good show. We have fab films from Siliva
:01:39. > :01:41.biggest food stalls, Rick Stein, the Incredible Spice Men, the Hairy
:01:42. > :01:49.Bikers and Nigella Lawson. We are joined by one of the BBC's
:01:50. > :01:54.most favourite journalists and reporters, known for Watchdog, she
:01:55. > :02:00.has recently joined the One Show. Wellcome Michelle Ackerley. You have
:02:01. > :02:05.been busy. It has been a busy year. Is there any BBC show you have not
:02:06. > :02:11.presented at this stage? I am sure there is a view more. I am watching
:02:12. > :02:16.my back on Saturday Kitchen. I am not a great chef, don't worry. But
:02:17. > :02:24.you love food? I love eating it and I love watching you guys cook. You
:02:25. > :02:29.are in the right place. We have food heaven and food hell, tell me about
:02:30. > :02:34.food heaven? Pasta, it is so easy to make, you can do so many different
:02:35. > :02:40.styles, flavours, dishes, it is really comforting, it is just easy.
:02:41. > :02:45.Everyone loves pasta, how can you not?! It gives me a white nest to
:02:46. > :02:53.choose recipes from. I was thinking about you. Food hell? Pork belly. I
:02:54. > :03:00.don't understand it. To me it seems like a lot of fat and I don't really
:03:01. > :03:08.like eating fat. You don't understand pork belly?! Michelle?
:03:09. > :03:11.Really?! Have you not had crispy pork belly and tender meat? My
:03:12. > :03:13.brother has tried to convince me for a long time and it is not working.
:03:14. > :03:18.Hopefully we might convince you. Food heaven will be pasta
:03:19. > :03:23.puttanesca, anchovies, garlic and tomatoes, slowly stirring in olives,
:03:24. > :03:28.capers and chilli flakes, I will add cooked linguine and serve with a
:03:29. > :03:34.freshly baked red onion and olive focaccia. Sounds fantastic. That is
:03:35. > :03:40.if you get heaven. If you get hell we will be doing pork belly with
:03:41. > :03:45.sticky sauce. I will marinate pork belly in hoisin, honey, ginger and
:03:46. > :03:49.star anise and roast in the oven. I will make a sticky glaze and serve
:03:50. > :03:57.the roast pork in thick slices with an Asian summit and if they keep --
:03:58. > :04:02.and a sticky coconut rice. We will have to wait until the end of the
:04:03. > :04:05.show to find out which one we will give Michelle. If you would like to
:04:06. > :04:12.ask us a question, call the number on screen.
:04:13. > :04:24.If I speak to you I will ask whether Michelle should face food heaven or
:04:25. > :04:30.hell. Have an extra don't try to sway them so early on! You can also
:04:31. > :04:36.get in touch on social media using the hashtags SaturdayKitchen.
:04:37. > :04:47.Christian, we are making a fish dish? Cheap cuts of fish in a soup
:04:48. > :04:53.base, we will marinate for a minimum of 24 hours. That is where your
:04:54. > :05:07.bouillabaisse differs from mine, mine is a half as is bouillabaisse!
:05:08. > :05:11.Using cheaper cuts to build a hearty, healthy soup which we will
:05:12. > :05:15.garnish with langoustine, scallop and monkfish steak. You are getting
:05:16. > :05:21.cracking with the vegetables for the marinade. This is key to the base of
:05:22. > :05:28.the flavour, the sweetness of the tomatoes, the aniseed from the
:05:29. > :05:33.fennel? We are using fennel, onions, garlic, tomato, coriander, garlic
:05:34. > :05:37.and, very importantly, saffron. We will blend that with olive oil and
:05:38. > :05:45.leave it overnight, preferably. Separate the fish from the meat and
:05:46. > :05:48.cook the two separately. Two methods, slow cooking of the soup
:05:49. > :05:53.base and a caramelisation of the fish. You have quite the chef
:05:54. > :06:00.pedigree. But very kind. Having not done the training route, you trained
:06:01. > :06:04.into Pierre Koffman, you worked with Raymond Blanc? It has been a great
:06:05. > :06:08.introduction to classic college additional food where we try to use
:06:09. > :06:12.the top and tailor the whole product, fruit and veg and fish and
:06:13. > :06:18.proteins and get the maximum out of everything. This is a perfect
:06:19. > :06:22.example, a dish that uses every aspect. It is not meant to be
:06:23. > :06:26.expensive, I am using some slightly more expensive ingredients to
:06:27. > :06:32.highlight the bounty of what we have available in the British Isles, but
:06:33. > :06:43.we can go on a stand simple, use things like Bernard, DAB, sole, all
:06:44. > :06:54.fantastic. -- use things like gurnard. And seasonal fish as well?
:06:55. > :06:58.Absolutely. Why fish? I work for a company called Bonnie Gull,
:06:59. > :07:02.fantastic, fresh seafood is what we champion, from the British Isles. We
:07:03. > :07:08.want fish to liberty central London on a daily basis from all around the
:07:09. > :07:13.country, we pick and choose from markets on a daily basis, pulling in
:07:14. > :07:23.the seasonal. The price is better and the quality is fantastic. This
:07:24. > :07:30.marinade has been in for 24 hours. What is intriguing is you are
:07:31. > :07:34.getting the flavour, basically, from pan frying the fish? Slow cooking
:07:35. > :07:39.for the vegetables it's really important, it should take at least
:07:40. > :07:44.ten or 15 minutes, we will do it quickly today. With the fish going
:07:45. > :07:49.in, the heads, bones and everything else, get colour and seasoning on
:07:50. > :07:54.them. Colour is flavour. People are a bit weird about fish heads and
:07:55. > :07:58.bones and things, this is a recipe that embraces it? We will cook
:07:59. > :08:04.everything together very, very well and blend the whole soup together,
:08:05. > :08:08.bones and all. But there will be nothing scary in the end product, I
:08:09. > :08:15.promise. No bones whatsoever. Wonderful. You have monkfish frying
:08:16. > :08:21.in a pan? A lovely monkfish steak which we will treat like a piece of
:08:22. > :08:27.meat. A nice, high heat, a really nice colour. This is traditionally a
:08:28. > :08:33.fisherman's stew, something using up the leftovers of the catch. But you
:08:34. > :08:37.are giving it more basic is located treatment? That's right, we are
:08:38. > :08:46.trying. It is all about adding depth of flavour, giving something a bit
:08:47. > :08:51.different. Very traditional flavours, very well-known but also
:08:52. > :08:53.something special. Lovely. Into our soup base we are going to add our
:08:54. > :08:55.cayenne pepper. If you'd like to ask any
:08:56. > :08:58.of us a question then give us a ring now
:08:59. > :09:01.on: 0 33 0 123 14 10 that's 0 33 0 123 14
:09:02. > :09:15.10 Calls are charged Back to the cooking. What have we
:09:16. > :09:19.got going on? The monkfish? That is the garnish alongside the hand dived
:09:20. > :09:30.Kings got up from the Orkney Isles and the langoustines, that will go
:09:31. > :09:35.into the pan. -- the hand dived King scallops from the Orkney Isles. You
:09:36. > :09:41.want to demystify fish? What do you do at the restaurant to make it more
:09:42. > :09:46.accessible? By not just using the traditional haddock, cod. Obviously
:09:47. > :09:50.these feature, don't get me wrong, but we like to champion projects
:09:51. > :09:54.like the langoustine, which is so plentiful across our waters but is
:09:55. > :09:59.not really being used. You are from Scotland, I have been told but
:10:00. > :10:06.Scotland produces half the world's langoustines. That sounds about
:10:07. > :10:11.right, and we probably take about 2% of them. The rest all go to the
:10:12. > :10:15.Mediterranean. It would be great to start using more, they are
:10:16. > :10:19.delicious. As you go further north, my wife is Swedish and they are
:10:20. > :10:26.obsessed with seafood like this. Crayfish is a huge thing over there.
:10:27. > :10:32.They have the langoustines and the freshwater crayfish as well, it is
:10:33. > :10:37.huge, every summer. We had so many in our rivers and waters. I am just
:10:38. > :10:43.a glazing the pan with white wine. We will knock that into the soup
:10:44. > :10:49.base. Christian, any wine in particular? I would suggest
:10:50. > :10:53.something very light and crisp. Something not to overpower. I don't
:10:54. > :10:58.like to reduce the wine too much, so it keeps the freshness and vitality.
:10:59. > :11:03.With wine, using it in food, what are your tips for the sort of wine
:11:04. > :11:08.you would use in a dish like this or even in a slow cooked stew? What is
:11:09. > :11:13.your take on using wine? The temptation is to just use something
:11:14. > :11:17.hanging around. That can be the worst. You have some brilliant,
:11:18. > :11:24.subtle, delicious ingredients. You want a wine to accentuate those.
:11:25. > :11:28.Muscadet Liz lovely, it is light and fresh but it will not attract or
:11:29. > :11:36.dominate from the beautiful flavours. I think I will be taking
:11:37. > :11:42.but one home! Tell us where we are at? We have got some precooked leeks
:11:43. > :11:45.and Maris Piper potatoes, we will add a bit more vegetable content to
:11:46. > :11:52.the dish and make it a bit more complete. Essentially a blending
:11:53. > :11:56.process comes after this? This is very important, to blend together
:11:57. > :12:00.all the contents of your soup base in a good quality blender, it can be
:12:01. > :12:04.a stick blender, whatever you have. Blended for as long as possible to
:12:05. > :12:10.get it as smooth as possible, passage through a fine sieve. I am
:12:11. > :12:18.glad we are not doing that this morning! I will move that across
:12:19. > :12:22.there. It smells amazing from here. With fresh quality seafood you do
:12:23. > :12:27.not have to do much, a bit of seasoning. A bit of lemon juice to
:12:28. > :12:32.accentuate the sea flavours. Michelle, are you a fan of seafood?
:12:33. > :12:44.I love it, I am looking forward to it. This will be a treat. What is a
:12:45. > :12:51.cheaper alternative to monkfish? Will personally I would go for the
:12:52. > :12:56.gurnard, it is from the cod family, firm textured, light. We under use
:12:57. > :12:59.it in this country. Unfortunately there was none fished out all across
:13:00. > :13:05.the British Isles this week, they have gone to Norway or something for
:13:06. > :13:10.a holiday! This is the blended version. This is the finished soup,
:13:11. > :13:14.you can see the tomato coloured coming through, it is thick and
:13:15. > :13:22.velvety, you don't have any of the fish pieces in because you have
:13:23. > :13:24.branded whole thing together. It is the heads and the bones that create
:13:25. > :13:30.the gelatinous, lovely, velvety finish. It is really velvety, it is
:13:31. > :13:34.amazing. You will finish that with the pan-fried monkfish? Yes, I will
:13:35. > :13:44.car that it's it is delicious carved up. -- I will just carve it's
:13:45. > :13:48.because it is delicious carved up. We have the scallops and the
:13:49. > :13:53.langoustines. This is my take on bouillabaisse. Monkfish, scallops,
:13:54. > :14:07.langoustines. Gorgeous. You guys are in for a treat. That
:14:08. > :14:11.looks amazing, I love scallops. I think this is your food heaven next
:14:12. > :14:21.formation mark we don't need to go any further. The colours as well! Go
:14:22. > :14:27.for it. Just as good for summer. Maybe add some fresh tomato to
:14:28. > :14:35.lighten it up for summer. That is so tasty and fresh, lovely. The key is
:14:36. > :14:42.to it as you go, season the marinade, season the fish, the soup.
:14:43. > :14:49.Peter, you have wine? Yes, I love that it is classic and it is not
:14:50. > :14:55.overdone in any way. The wine is the same. We have the Cotes De Provence
:14:56. > :15:03.Rose. It Is About ?8 50, It Is Flavoursome But Really subtle and
:15:04. > :15:06.more rich. It matches your shirt. Salmon pink. You must have thought
:15:07. > :15:26.this through. It is expressive just like the dish.
:15:27. > :15:31.Christian what do you make of that? Lovely acidity and sweetness, but
:15:32. > :15:38.not too much. It balances the light spicing in the soup. Fantastic. That
:15:39. > :15:45.touch of cayenne goes nicely. A-delicious choice. Really nice.
:15:46. > :15:54.It's good for the summer. Cheers! What have you got on the menu? I'm
:15:55. > :15:58.going to do Persian style oxtail and spice and we're going to cook it
:15:59. > :16:05.very long, very slow, very tender with loads of herb and barley and
:16:06. > :16:11.molasses... It's all going on. We've got a treat this morning.
:16:12. > :16:17.If you have a question for today's chefs then call, 0330 123 1410.
:16:18. > :16:25.Please call by 11am. Or you can tweet us a question.
:16:26. > :16:27.Time now to join Rick Stein in Sri Lanka.
:16:28. > :16:30.He's heading to a beautiful, tiny island, sampling the best local
:16:31. > :16:32.dishes and he's got a lovely bunch of coconuts!
:16:33. > :16:46.Just to the East of Galle is the delightful island of Taprobane.
:16:47. > :16:49.The original owner said, "It's the one spot which by its sublime
:16:50. > :16:52.beauty "would fulfil my dreams and hold me there for life."
:16:53. > :16:57.I think it's the first time I've had to wade to somebody's house!
:16:58. > :17:07.This house was built in the 1920s by a person called Count de Mornay.
:17:08. > :17:10.He came here with Sir Thomas Lipton, sort of built this sort of rather
:17:11. > :17:16.And what does it feel like to have your own island, then?
:17:17. > :17:18.Well, sometimes I can't really believe it, you know,
:17:19. > :17:24.But when I wake up every morning and I look out to the South Pole...
:17:25. > :17:35.Nothing between here and the South Pole.
:17:36. > :17:37.He asked if I'd like to stay for lunch.
:17:38. > :17:40.Just tell me what's what here, then, Geoffrey, the curries?
:17:41. > :17:43.OK, well this is a tamarind fish curry and the fish used
:17:44. > :17:48.This is a pineapple curry, which is a favourite of mine.
:17:49. > :17:54.Then we've got some fried freshwater prawns.
:17:55. > :17:58.And then some snake gourd curry here.
:17:59. > :18:09.So tell me about Sri Lankan food, what it means to you,
:18:10. > :18:13.I always find that odd, that you only eat Sri Lankan
:18:14. > :18:29.It's either fish or vegetable-based mostly, and there's a market
:18:30. > :18:32.about 100 yards off the island where my chefs go to.
:18:33. > :18:36.And you just see what's the catch of the day and come home and cook it
:18:37. > :18:38.If there's one ingredient I would single out as being
:18:39. > :18:41.an emblem of Sri Lankan cuisine, then it would be the coconut.
:18:42. > :18:44.It's in virtually everything, and the oil is produced by the ton
:18:45. > :18:46.at coconut oil factories like this one in Galle.
:18:47. > :18:48.I came here with Siboda, my interpreter, to see
:18:49. > :18:54.David's just asked me to have a go at this,
:18:55. > :18:56.you know, and I refused, cos, as he well knows,
:18:57. > :19:00.I'm accident prone and I'd lose probably at least three fingers.
:19:01. > :19:04.I mean, look how close to his hand it goes.
:19:05. > :19:06.Just ask him, if he doesn't mind, has he ever had
:19:07. > :19:28."Even in the rainy days, I am doing this thing, no any accidents."
:19:29. > :19:35.Once they've been smashed open, they're dried over
:19:36. > :19:51.All this machinery would have been
:19:52. > :19:54.here when Ceylon was painted pink on my school atlas, and here,
:19:55. > :19:56.they're squeezing the coconut flesh to extract that essential oil.
:19:57. > :19:59.And that smoky coconut taste and aroma is all-pervading in most
:20:00. > :20:09.That's lovely. It's got a great taste.
:20:10. > :20:11.Yeah, it is, it is. And it's good for your hair.
:20:12. > :20:18.Well, it's very nice. What's it good for, though?
:20:19. > :20:39.And for stress? Wonderful.
:20:40. > :20:42.Well, this is a coconut dhal with tomato and curry leaves.
:20:43. > :20:44.While making this, it's a very, very comforting dish.
:20:45. > :20:46.I mean, all over the Indian subcontinent, you get dhals,
:20:47. > :20:49.and they're really designed to be a sort of foil, a nice,
:20:50. > :20:53.But it's sort of, like, really reassuring food,
:20:54. > :20:56.and at the time I'm cooking this, the civil war in Sri Lanka
:20:57. > :20:59.is at a particularly vicious and nasty stage.
:21:00. > :21:04.And I think, well, wherever we've been, almost wherever we've
:21:05. > :21:07.been in South East Asia and in the subcontinent,
:21:08. > :21:14.And I sometimes think that people might feel I'm a bit naive,
:21:15. > :21:17.there I am talking about cooking when people are dying
:21:18. > :21:24.But really what I believe is the sort of affirmation of food,
:21:25. > :21:29.And the fact that food is all about good times,
:21:30. > :21:33.even if there's terrible things going on all around you.
:21:34. > :21:39.I hope supermarkets will soon stock these, because it's such
:21:40. > :21:47.Pandan leaves and coconut, that's Sri Lanka.
:21:48. > :21:53.Well, that's just basically pulses boiled up with water.
:21:54. > :21:55.But what makes it totally special is the tarka,
:21:56. > :21:57.and that's what you stir in at the end.
:21:58. > :22:00.Basically you just fry, in this case, garlic
:22:01. > :22:04.and onion in coconut oil, and then add things like curry
:22:05. > :22:09.leaves, mustard seeds, cumin, more chilli, cinnamon,
:22:10. > :22:11.just throw it into the dhal at the last minute, it
:22:12. > :22:18.Fresh curry leaves, another emblem of Sri Lankan cuisine,
:22:19. > :22:21.then dried chilli, and nothing gets made here without cinnamon,
:22:22. > :22:29.Give that all a bit of a stir. It's smelling like a spice shop.
:22:30. > :22:33.Now some cumin seeds, the very stuff of dhals.
:22:34. > :22:36.Now mustard seed and ground coriander seeds.
:22:37. > :22:39.Grinding brings out the flavour and thickens the sauce.
:22:40. > :22:47.Well, this is about the most elaborate tarka I know.
:22:48. > :22:49.Normally it's just some hot oil and spices thrown
:22:50. > :22:55.But I think that says a lot about Sri Lankan
:22:56. > :22:59.And now it's the bit I like, adding the tarka
:23:00. > :23:04.Tarka basically means hot spiced oil.
:23:05. > :23:06.Well, all it needs now is a bit of salt.
:23:07. > :23:16.This is one of those dishes that I cook over and over again at home.
:23:17. > :23:31.All you need is flatbread and a cold beer.
:23:32. > :23:35.Time to continue our grow your own series!
:23:36. > :23:38.In a few weeks Saturday Kitchen will be live from the RHS
:23:39. > :23:40.Hampton Court Flower Show from our very own edible garden,
:23:41. > :23:43.so we're encouraging everyone to grow your own produce no matter
:23:44. > :23:47.This week, if you're already a gardener you should be able
:23:48. > :23:49.to start harvesting your spinach, artichokes and rocket.
:23:50. > :23:52.And if you want to plant something this weekend, you can
:23:53. > :23:54.sow some runner beans, French beans and broad beans!
:23:55. > :23:57.Now, I'm going to make a delicious spinach pie!
:23:58. > :24:06.I will be using the best of what's in season. Are you a fan of spin
:24:07. > :24:10.itch? I love spin. . Well, you're in for a treat. This is a torta
:24:11. > :24:16.pasqualina. It is a pie that they make for Easter. OK. And it is
:24:17. > :24:21.filled with lots of gorgeous things including spinach, but the filling
:24:22. > :24:25.is ricotta based so it is a creamy, entinsity. So it's very nice. We
:24:26. > :24:33.have to talk about all that you're doing. It is quite an incredible
:24:34. > :24:35.path it fame you have had. The One Show, Crimewatch, Watchdog, what
:24:36. > :24:42.would you say has been the big break for you? It has been a real process.
:24:43. > :24:48.Think, you know, The One Show has been fantastic. It is that kind of
:24:49. > :24:51.show, it is a magazine-based show, you get to interview so many
:24:52. > :24:54.interesting people and there is a real variety on there. One minute
:24:55. > :25:00.you might be doing a film about pig farming and then you're chatting to
:25:01. > :25:03.some Hollywood star and they have got the consumer-based films as
:25:04. > :25:07.well. It has been interesting to devil into so many different subject
:25:08. > :25:12.areas really. Do you find it hard to switch from one to the other? You
:25:13. > :25:16.have got a Hollywood star and then something else. Is it hard to switch
:25:17. > :25:20.where you're at? It hasn't been for me because I just take it. I'm
:25:21. > :25:24.having a chat, do you know what I mean? These people coming on, all of
:25:25. > :25:27.them have been so lovely, it is just an opportunity to get to know
:25:28. > :25:30.people, get to know subject matter and you know, I think it's just
:25:31. > :25:36.about being interested in things really, isn't it? That's the thing.
:25:37. > :25:44.That's it. While we're cooking off the onions, I have got a pastry to
:25:45. > :25:48.make as well. You're seriously multitasking here. Christian I'm
:25:49. > :25:51.going to ask you to roll out our pastry for our pie. That's the
:25:52. > :25:57.beauty of hosting and you have seen it from both sides. You have seen it
:25:58. > :26:03.from the production side and you started on Blue Peter or Mastermind?
:26:04. > :26:08.I start adds a work experience girl on Mastermind and worked my way up
:26:09. > :26:13.to being a runner. Producing, writing, filming which has been
:26:14. > :26:17.really interesting because you do see the 360 degree view of telly and
:26:18. > :26:21.it is nice to understand how things work behind the cameras. I think in
:26:22. > :26:25.terms of my presenting it has helped me, do you know what I mean? It has
:26:26. > :26:29.been good. You can get a variety of shows and you've done so many shows
:26:30. > :26:34.on the BBC so they obviously love you, whatever is going on. Tell me a
:26:35. > :26:42.little bit about the other shows you're doing and what's coming up?
:26:43. > :26:46.Well, coming up next we have at got Crimewatch Roadshow, I'm a month on
:26:47. > :26:55.the road. It is live every day. Is it like The Antiques Roadshow? Well,
:26:56. > :26:59.that's an interesting way to describe it, but we can try that as
:27:00. > :27:04.a strap line! LAUGHTER
:27:05. > :27:10.So that's a no then. There is a show in that. Shall we pitch that the to
:27:11. > :27:13.the BBC. We'll co-host? We go around and the roadshow is about going
:27:14. > :27:18.under the bonnet of the emergency services as well as hitting those,
:27:19. > :27:22.you know, appeals that are so important, but when I was doing it
:27:23. > :27:27.last year they had me doing everything from being in a
:27:28. > :27:31.full-scale riot at the Gravesend training facility so I was in all
:27:32. > :27:36.the gear being petrol bombed... You were in riot gear and the whole lot?
:27:37. > :27:39.Yes. Oh my goodness. They are teaching you how police officers
:27:40. > :27:44.have to deal with these intense situations really. Being cut out of
:27:45. > :27:49.a karks what happens, you know, you might be faced with that kind of
:27:50. > :27:52.situation, abseiling down the Brecon Beacons with the Mountain Rescue
:27:53. > :27:55.Team to show how things like that work if you need to save someone
:27:56. > :28:00.stranded on the side of a mountain, it is very action packed as well as
:28:01. > :28:04.those appeals being there. My goodness. You take in a lot like.
:28:05. > :28:15.Tell me, when is that show back on? That's back on in the summer time.
:28:16. > :28:18.The middle of summer. Council House Crackdown is another show. That's
:28:19. > :28:23.about the housing crisis in the UK and trying to raise awareness about
:28:24. > :28:26.rogue tenants so people who are abusing the social housing system by
:28:27. > :28:31.sub-letting and holding on to council properties that they no
:28:32. > :28:34.longer need and showing the types of families that really need social
:28:35. > :28:37.housing. You're doing it all. You're doing it all. It is an incredible
:28:38. > :28:43.road to success. It is lovely to see. Thank you. To recap. Christian
:28:44. > :28:47.has done the most epic job, thank you very much, of rolling out our
:28:48. > :28:53.pastry. We have onions frying off and I'm making up a filling with
:28:54. > :28:59.ricotta cheese and egg and nutmeg as well. We're going to grate that in
:29:00. > :29:04.to give it an extra little hit. Tell me about your food background. You
:29:05. > :29:10.said that you're not the best cook, but your grandad is a good cook?
:29:11. > :29:18.Yes, he introduced a lot of flavours and spices and I'm into different
:29:19. > :29:22.spices. He used to use a lot of October ra and ox tail and that's
:29:23. > :29:26.really interesting because that's going to be cooked later. You
:29:27. > :29:31.mentioned your hell and mine is October ra. Why don't you like it?
:29:32. > :29:35.There is a slimy texture to. I know if you cook it well, you don't have
:29:36. > :29:46.that issue, but I don't know, October ra, the texture is a weird
:29:47. > :30:05.thing for me. So what would you do to ocra? Put it in a stew. It gives
:30:06. > :30:09.it gelatnus. They call it ladies fingers my mum called it
:30:10. > :30:16.mother-in-law's finger. I don't think it's called that. We have
:30:17. > :30:20.onion and Swiss Chard and spinach. This is the filling for our pie.
:30:21. > :30:23.Very, very simple and the great thing about it, it really uses up
:30:24. > :30:27.whatever greens you have in season. It is a handy one to have as a way
:30:28. > :30:31.of using up what you might have left over in the fridge. So, we're
:30:32. > :30:37.going... It's all about the tilingment how do you make sure it's
:30:38. > :30:42.all, you know, timed perfectly? That's the hard part of the job. I'm
:30:43. > :30:48.so impressed. Do you ever grow your own vegetables? Yes, herbs. Right.
:30:49. > :30:52.Herbs. Even in the restaurant we have a small space on the roof that
:30:53. > :31:00.we plant sometimes herbs and then use them for specials. So yeah, we
:31:01. > :31:05.try to do as much growing as possible whether it's at home or in
:31:06. > :31:16.the restaurant. I think it's place for the cooks or for the chefs to
:31:17. > :31:23.kind of like feel and how it looks. Give them enough space and give them
:31:24. > :31:29.time to grow. Yeah, maybe I'll try this. We have got a ricotta filling.
:31:30. > :31:35.I have got shell in there. A good tip to get the shell out is to go in
:31:36. > :31:40.with that other cracked shell and it magnetically takes it away. We're
:31:41. > :31:45.going to top it with the finished pie pastry. Just roll it over the
:31:46. > :31:52.top. It goes straight in like that? It does. Unfortunately, it's stuck a
:31:53. > :31:56.little bit. Had this is the beauty of pastry being prerolled. This is
:31:57. > :32:00.what happens when you're on live TV! Anyway, you just put the pastry on
:32:01. > :32:07.top like this. It's like glue and it's all grand. I feel like we're
:32:08. > :32:12.watching the Mask. I'll put this aside quickly and mention the one
:32:13. > :32:17.that we have in the oven which is beautifully cooked already. Just
:32:18. > :32:23.ignore that one. That was a bit Blue Peter I think! That was so Blue
:32:24. > :32:25.Peter. Don't leave it out hot because it will go like glue and end
:32:26. > :32:36.up miserable! Just roll up the edges, brush it
:32:37. > :32:40.with egg and you are left with a gorgeous little pie like this. It
:32:41. > :32:45.looks a lot more beautiful than Martone! We will slice this and
:32:46. > :32:49.serve it up for you, make sure you get a good taste. It is in the oven
:32:50. > :32:53.for about 40 minutes, a bit longer than you would normally put a pie in
:32:54. > :32:58.because you want to make sure the pastry cooks all the way through and
:32:59. > :33:07.you do not get left with a soggy bottom. That is the soggy bottom to
:33:08. > :33:10.the side at the moment! This is really handy to make using whichever
:33:11. > :33:13.leftover vegetables you have. I love the fact you get the egg in there.
:33:14. > :33:18.It looks so right. Fresh from the oven, give it a go. Peter, what
:33:19. > :33:27.drink would you serve with this? You mentioned it is a Paszek Italian, so
:33:28. > :33:30.why not something Italian? Or maybe even an English backers or something
:33:31. > :33:38.from Austria with the herbal green tones. Or what about a nice, cool,
:33:39. > :33:42.chilled beer. Somebody on Twitter has described it as a sticky back
:33:43. > :33:48.pastry! That is what we have dealt with, but that is fine. Delicious,
:33:49. > :33:52.so good. Enjoy that for now, because at the end of the show we will
:33:53. > :33:53.decide whether you are getting food heaven food hell.
:33:54. > :33:56.First I'll cook anchovies, garlic and tomatoes together
:33:57. > :33:59.and then slowly stir in olives, capers, chili flakes then I'll add
:34:00. > :34:01.cooked linguine and then serve with a freshly baked olive
:34:02. > :34:07.First I'll marinate pork belly in hoisin, honey,
:34:08. > :34:09.ginger and star anise and then roast in the oven.
:34:10. > :34:11.I'll then make a sticky glaze with all the juices.
:34:12. > :34:14.I'll serve with an Asian salad of sugar snap peas, basil,
:34:15. > :34:16.cabbage, and peanuts and a sticky coconut rice.
:34:17. > :34:19.But we'll have to wait until the end of the show
:34:20. > :34:23.Now it's time to catch up with The Incredible Spice Men,
:34:24. > :34:26.They're visiting the Scottish borders and are spicing up
:34:27. > :34:29.THE INCREDIBLE SPICE MEN FKI B133N/01 HDS137146 .
:34:30. > :34:43.We're leaving the metropolis behind and heading into the Border Country
:34:44. > :34:46.to bring the magic of spice to a region famous for its produce.
:34:47. > :34:48.Here at Standhill Farm, Annie Shanks is queen
:34:49. > :34:52.of the award-winning Standhill Cheesery,
:34:53. > :34:56.and she's a genius at making Scotland's traditional cottage
:34:57. > :34:59.The crowdie that we make is very traditional,
:35:00. > :35:02.made just with our milk, no cream, no added preservative,
:35:03. > :35:10.nothing like that, and rolled in the pinhead oatmeal.
:35:11. > :35:16.It's creamy, it's got a bit of zesty sharpness, but the oatmeal,
:35:17. > :35:20.To be honest with you, this cheese could give the best
:35:21. > :35:30.But how will Annie take to us adding spice to her crowdie
:35:31. > :35:40.Because I've been brought up to good Scottish food.
:35:41. > :35:42.What runs in your mind when somebody asks you,
:35:43. > :35:46.I'm thinking the roof of my mouth being burnt off.
:35:47. > :35:53.I could do something right now that'd change your mind about spice.
:35:54. > :36:04.Nearly all the world's vanilla is made into food
:36:05. > :36:09.But used straight from the pod, the taste is richer,
:36:10. > :36:16.Oh that vanilla is just...mm, the aroma.
:36:17. > :36:18.A little bit of sugar or honey in there?
:36:19. > :36:30.As well as delicious cheese, the Borders are a little-known
:36:31. > :36:38.So it's good for plying on toast and just eating it?
:36:39. > :36:53.Sticky honey's the perfect base for a spicy marinade.
:36:54. > :36:59.I'm planning to use this to transform a great British
:37:00. > :37:10.A Todiwala twist on a classic roast chicken.
:37:11. > :37:17.You want to know what I'm doing with to my chicken, then?
:37:18. > :37:19.I've just got some ginger here first.
:37:20. > :37:23.So I'm going to put ginger into my marinade.
:37:24. > :37:25.Delicious fresh ginger contains compounds that
:37:26. > :37:34.Add a few slices to the blender along with 150 grams of honey.
:37:35. > :37:43.Cinnamon loves chicken - it adds sweetness.
:37:44. > :37:46.But the spice that's going to transform the roast chicken,
:37:47. > :37:54.and give it a lovely golden colour and earthy taste is turmeric.
:37:55. > :37:57.Then add three tablespoons of light soy sauce and the same
:37:58. > :38:01.of lime juice and a splash of golden rapeseed oil.
:38:02. > :38:05.Season with salt and pepper and blitz.
:38:06. > :38:09.If you come over here, I like your masseur's technique, so...
:38:10. > :38:16.When the chicken is smothered, I put it in a hot oven
:38:17. > :38:26.See, them roughed-up at the edges there?
:38:27. > :38:29.This makes the thing you fight over at the dinner table -
:38:30. > :38:35.crunchy nuggets of beautifully roasted potatoes.
:38:36. > :38:37.For guaranteed crunch, I'm putting the potatoes into hot
:38:38. > :38:43.After 20 minutes in the oven, cover the chicken
:38:44. > :38:51.Then, roast it with the potatoes for another 35 to 40 minutes.
:38:52. > :39:05.I remember my tricycle had rubbish brakes.
:39:06. > :39:08.If you started braking, you fell over backwards on your face.
:39:09. > :39:19.Or what some would say - lovely jubbly.
:39:20. > :39:32.I think it's going to be perfect, sir.
:39:33. > :39:39.And now for the perfect spicy pick-up for roast potatoes.
:39:40. > :39:41.We've got here garlic powder, dried sage, chilli powder
:39:42. > :39:45.All you need to do is mix that together, keep it
:39:46. > :39:48.Any time you make roasties or chicken, or chips, even,
:39:49. > :40:03.At the last minute, I'm sprinkling my spice mixture over
:40:04. > :40:08.the piping hot tatties for that mouth-watering flavour.
:40:09. > :40:11.Now, sir, for the final moment, would you like me to give
:40:12. > :40:19.OK, sir, so I'll do you a little slice over there.
:40:20. > :40:30.You get the sweetness of the cinnamon, then you get
:40:31. > :40:33.the honey, and then you get the earthiness of the turmeric.
:40:34. > :40:45.And there's more spice from Cyrus and Tony next week.
:40:46. > :40:49.Nigella Lawson is busy making a roast pork loin.
:40:50. > :40:52.She rolls it with Parma ham, garlic and chilli and then
:40:53. > :40:56.she serves it with her mystery mock mash - sounds intriguing!
:40:57. > :40:58.And it's almost omelette challenge time.
:40:59. > :41:00.Can one of our chefs today top the leader board?
:41:01. > :41:03.They'll need to HATCH quite a plan if they want to be
:41:04. > :41:15.Can they give us an HEN-thralling and EGG-citing competition?
:41:16. > :41:21.Or will they CHICKEN out and CRACK under pressure?
:41:22. > :41:25.And will Michelle get her food heaven, pasta puttanesca,
:41:26. > :41:27.or food hell, pork belly with a sticky sauce?
:41:28. > :41:29.We'll find out at the end of the show.
:41:30. > :41:46.Persian oxtail stew! I am very excited. Lots of people on Twitter
:41:47. > :41:54.as saying that you have a wolverine... You have this Wolverine
:41:55. > :42:02.style beard. Is that in dedication to anyone? I tell you what, I went
:42:03. > :42:06.home from work one day, like two months ago, then it was like one
:42:07. > :42:11.something, and I got mugged in the middle of the street, I had a full
:42:12. > :42:17.beard, I woke up in the morning about what happened. I woke up like
:42:18. > :42:23.this so nobody would mess with me any more. Simple as that. That you
:42:24. > :42:28.had a nice X-Men T-shirt in rehearsals, I'm disappointed that
:42:29. > :42:33.did not make it to the show. You are robbing the oxtail with some Persian
:42:34. > :42:48.style spices. You have gotten Combe In, coriander seeds, to narrate, --
:42:49. > :42:51.you have got some cumin, coriander seeds, turmeric. You have been at
:42:52. > :42:57.the Palomar for a couple of years, we are seeing more of the Jerusalem
:42:58. > :43:04.style foods in our midst. I am just doing what I know. Doing what you
:43:05. > :43:13.do. And it seems to work, so I do it. On a more serious note, I think
:43:14. > :43:18.England is now ready for everything, you know? People are open, people
:43:19. > :43:23.are foodie, they love ingredients, they were of different influences
:43:24. > :43:31.and it is so much fun to cook in such a globalist ex-city. What would
:43:32. > :43:37.you say Jerusalem food is? It is everything, but in a very special
:43:38. > :43:42.way. Jerusalem is filled with communities from Yemen, Iraq,
:43:43. > :43:46.Kurdistan, Morocco, Poland, Bulgaria, Rumania, Argentina, the
:43:47. > :43:53.list goes on. Everyone arrived after World War II. This is more of a
:43:54. > :44:01.Persian dish? This is influenced by a Persian stew of herbs. I did a
:44:02. > :44:06.little take on it. Tell me about the spices on the oxtail. Cumin,
:44:07. > :44:14.coriander seed, turmeric, a bit of salt and pepper. I am starting with
:44:15. > :44:21.onion, celery, Swiss chard, let them steamed down a little bit. Is stew
:44:22. > :44:31.goes, this has quite a vibrancy of ingredients. Lots of fresh herbs?
:44:32. > :44:37.Unlike the usual burger neon stew which either barely uses herbs or
:44:38. > :44:46.just uses Thai all hard herbs, any more delicate herbs are added in the
:44:47. > :44:51.end. This stew celebrates the base of the jus from the herbs. We will
:44:52. > :44:58.blended a little bit, the onion with the celery and garlic campuses
:44:59. > :45:05.chard, I will just add all this lovely freshly chopped herbs like
:45:06. > :45:11.coriander, parsley. This is a recipe from your book, The Palomar. Any
:45:12. > :45:17.plans to write a new one? Good question. I don't know, I guess so.
:45:18. > :45:22.When I have the time. It was fun to write it. It is fun to do something
:45:23. > :45:30.artistic that is not just cooking. The whole art of it, taking photos,
:45:31. > :45:39.the styling, you know how it is. It is quite a process? Quite the
:45:40. > :45:43.commitment? Yes. Where are my recipes?! You promised! That is what
:45:44. > :45:48.these editors do. Do you travel back to Jerusalem often for inspiration,
:45:49. > :45:56.or are you mainly based here? Mainly for weddings. I keep my visits to
:45:57. > :46:00.weddings and holidays, if not I am in big trouble. I prefer not to be
:46:01. > :46:15.in big trouble. This is always good. So I think we'll just do a bit of a
:46:16. > :46:22.switchroo here. You have got a hot pan. You're looking for a nice
:46:23. > :46:29.golden brown. Hey, listen, you leave my pan alone, OK? I was in the
:46:30. > :46:36.restaurant last night with my mother for dinner. Friday night out on the
:46:37. > :46:45.town in London. What I loved most about the restaurant, you use a
:46:46. > :46:52.Charles coal-based oven? It heats up to 500 degrees. Heaven or hell,
:46:53. > :47:00.that's hell! You could pork a pork belly in it? Yes, definitely. We do
:47:01. > :47:04.overnight, once it cools down, it goes down to 120 degrees and you
:47:05. > :47:09.cook on natural coal for six or seven hours and the flavour is
:47:10. > :47:14.amazing. You are getting a serious flavour from not only the heat. We
:47:15. > :47:25.have got our oxtail browning off and you have got the herbs in there. Do
:47:26. > :47:30.the herbs not break down? You try to extract more and more of the flavour
:47:31. > :47:35.into the oil and let them take out all the liquid out. That's going to
:47:36. > :47:42.be the base of actually the stew. OK. So you're going to get this very
:47:43. > :47:48.herby, fray grant juice made from all the -- fray grant juice made
:47:49. > :47:55.from the herbs and the juice. If you like the sound of that or you'd like
:47:56. > :47:59.to try our recipes, website our website:
:48:00. > :48:08.We have one that's in the oven. It has been slow roasting. I will add
:48:09. > :48:13.the pearl barley and I'm going to add some pomegranate molasses. It is
:48:14. > :48:18.sour and sweet. You're getting acidity from the pomegranate? Once
:48:19. > :48:28.you mix it with water, you get loads of acidity. Here we have these two
:48:29. > :48:34.lovely friends. They add another dimension of acidity. Do you use
:48:35. > :48:39.other fruits as well? You can use dried fruits as long as they are a
:48:40. > :48:48.bit acidic. They are really interesting. What is this? It is
:48:49. > :48:53.like a lime that's sat in the sun until it has dehydrated. So you're
:48:54. > :49:02.putting roton limes into the stew? Chuck them in the oven overnight and
:49:03. > :49:07.you'll end up with that. It is basically a dehydrated lime. Oxtail
:49:08. > :49:12.is incredibly cheap. It is under ?7 a kilo. It is a very handy one to
:49:13. > :49:16.pick up. I think all the long cooking time meats are in the
:49:17. > :49:21.cheaper bracket and that's what is so lovely about they will and they
:49:22. > :49:27.pack so much flavour. You get the bone whether it is with oxtail or
:49:28. > :49:32.with shoulder, and it's kind of like you build your own stock, you have
:49:33. > :49:37.your own protein and the vegetables are an easy life. Slow cooked stuff
:49:38. > :49:43.like this, the flavour is so intense. We add a bit of stock and
:49:44. > :49:49.you can do it at home without stock. If you don't have, don't worry, the
:49:50. > :49:57.meat will give you enough. OK, we need to start plating up. This one
:49:58. > :50:00.goes into the oven. We are finishing this off with beautiful glazed
:50:01. > :50:05.turnips. Blanch butter and a bit of sugar and that will add a bit of
:50:06. > :50:10.freshnessment look at that. Oh wow. That's where the flavour is at. This
:50:11. > :50:15.looks incredible. The limes look really intense. OK. Let's serve it
:50:16. > :50:21.up. We've got to crack on. I'm going to throw this in here. Fresh herbs.
:50:22. > :50:29.A bit of butter. What did you go for there? Fresh lime. Look at him go.
:50:30. > :50:40.He's in action right now. He's a superhero. He has gone Wolverine on
:50:41. > :50:43.us! It smells so incredible. Traditional slow cooked stews we
:50:44. > :50:48.think of the dark rich flavours, but I love the intensity of the fresh
:50:49. > :50:54.herbs and the lime juice is great as well. The acidity is beautiful,
:50:55. > :50:59.isn't it? Right, let's do one for the people at home to look at. The
:51:00. > :51:04.pearl barley, has gone all fluffy and nice now. It absorbed all the
:51:05. > :51:11.juices from the cooking. A bit of the glazed turn independence. What
:51:12. > :51:17.is pearl barley? It's a fan TAs grain. We use it a lot in
:51:18. > :51:21.traditional Irish recipes use it a lot in stews, but it is a really
:51:22. > :51:27.great one to add substance to a stew. In that way, you're not only
:51:28. > :51:39.getting substance, but texture. Or you can use it risotto. What have we
:51:40. > :51:44.got? Oxtail, pearl barley, loads and loads of green and lovely baby
:51:45. > :51:50.glazed turn independence that you did professionally and sexily! I'm
:51:51. > :51:57.going to add a bit of fresh, fresh, fresh coriander. And that's it. A
:51:58. > :52:01.bit of olive oil. He's done. Wonderful!
:52:02. > :52:05.Right, after that, I think we're going to need a sit down! Come in
:52:06. > :52:16.and have a go. Dig in guys, dig in. Let us know
:52:17. > :52:22.what you think. We've, it's quite, it's a morish dish, isn't it? There
:52:23. > :52:27.is lots going on. What is surprising how fresh and lively. When I think
:52:28. > :52:31.of oxtail, I think heavy, and I think winter, but this is the
:52:32. > :52:36.opposite. There is that greenness running through it. Wonderful,
:52:37. > :52:40.Peter, what wine have we got? It's, as we have seen, this dish is just
:52:41. > :52:47.beautifully heart warming and rich and I've got us a red wine. It's
:52:48. > :52:56.every bit as headon nistic. You talk about a wine that puts hairs on your
:52:57. > :53:02.chest! This is Tapa Roja Old Vines Monastrell from Spain. It is ?9, but
:53:03. > :53:06.k get it from ?7 on multi-buy. The thing about this is that with wines
:53:07. > :53:10.like this from Spain, which are from lesser known grape varieties and
:53:11. > :53:14.regions they can be fantastic value for money and so intense and
:53:15. > :53:18.flavoursome. Something like this, a slow cooked stew where you have got
:53:19. > :53:22.tonnes of flavour, they're just wonderful. To be honest I could have
:53:23. > :53:27.put this with a number of different thing. Wines from Lebanon and
:53:28. > :53:33.Israel, I tried and wines from South Africa and California, big rich
:53:34. > :53:36.hearty Reds, but always with that lovely refreshing acidity which we
:53:37. > :53:44.have got in the dish. A good match? A good match. Excellent wine. I'm
:53:45. > :53:47.happy. A day after, you can do so much with this. I'm not saving this.
:53:48. > :53:53.I'm going to eat this all at once! Si and Dave are making
:53:54. > :53:56.a delightful dessert of cider It's very sophisticated
:53:57. > :54:14.and grown up. But it's also fruity and full
:54:15. > :54:16.of old-fashioned flavour. Here's how to make our cider
:54:17. > :54:19.jelly with blackberries. We have a great cider culture
:54:20. > :54:21.in this country, don't we? We do.
:54:22. > :54:22.It's very important. And our old apple orchards that have
:54:23. > :54:25.been long forgotten, now people are getting
:54:26. > :54:26.interested in them. In fact, two million more
:54:27. > :54:31.cider apple trees have So the proof of the pudding's
:54:32. > :54:35.in the drinking, or in our case, the proof of the drinking
:54:36. > :54:38.is in our pudding. There's not much cooking in this,
:54:39. > :54:50.but the trick is to keep your Now, we're making a syrup, so bring
:54:51. > :55:05.the sugar and water to a boil, and leave it to simmer
:55:06. > :55:20.for 30 seconds. Anything could happen
:55:21. > :55:28.in the next half hour! THEY SING THE THEME
:55:29. > :55:31.FROM "THUNDERBIRDS". Into this, place 20
:55:32. > :55:36.humongous blackberries. Now, we'll leave the blackberries
:55:37. > :55:46.to macerate, to soak The heat from the syrup will just
:55:47. > :55:56.release some of that blackberry-ness But it will not cook
:55:57. > :56:07.the blackberries - that's important. There's an interesting
:56:08. > :56:11.history to gelatine. Since medieval times we have enjoyed
:56:12. > :56:13.jellies in this country. But sweet jellies used
:56:14. > :56:17.to have to be made with, Basically, you'd cook the meat down
:56:18. > :56:22.- or snouts, or whatever - to release the natural gelatine
:56:23. > :56:25.and make fruit jellies. You get leaf gelatine like this
:56:26. > :56:28.or powdered gelatine. In a few minutes,
:56:29. > :56:39.it'll become flaccid. it'll be just like
:56:40. > :56:47.a deboned jellyfish. You've got a lovely kind
:56:48. > :56:57.of violet hue to the syrup. And put that into the syrup
:56:58. > :57:06.until it's dissolved. There's so much folklore with cider,
:57:07. > :57:11.where you go round in the spring and you shout at the trees to wake
:57:12. > :57:16.them up, you go, "Oi!" And it's to wake the trees up
:57:17. > :57:19.so they blossom so you get He carried it on his ships
:57:20. > :57:28.for treating scurvy So if you felt shady -
:57:29. > :57:33.bit of cider, Bob's your uncle. You must have sparkling
:57:34. > :57:34.cider for this. No point in doing it with flat
:57:35. > :57:40.or you won't get bubbly jellies. Now to maintain the bubbles,
:57:41. > :57:50.just pour the cider gently down We want 500ml, which is
:57:51. > :58:01.the contents of this bottle. We're ready to make the jellies,
:58:02. > :58:06.so I'll go and get the glasses. Here you go, mate,
:58:07. > :58:08.straight from the freezer. Right, now, top them up
:58:09. > :58:14.with the cider jelly mixture up to about there,
:58:15. > :58:17.I think. Pouring the jelly into chilled
:58:18. > :58:25.glasses helps keep it Now, you will have more
:58:26. > :58:29.jelly than you need. We need that jelly later,
:58:30. > :58:32.so don't try filling them up. One hour in the fridge
:58:33. > :58:44.and the jelly is set. That softly set, and that's
:58:45. > :58:46.the key, and what we want This recreates the cider's
:58:47. > :58:52.effervescence, giving the jelly You've got that nice kind
:58:53. > :58:59.of crystally effect. On to each glass, pop
:59:00. > :59:10.five of these berries. Do you remember the jelly mixture
:59:11. > :59:14.that we didn't put in the freezer? And what it means, you've got
:59:15. > :59:24.the nice ruckly bits there, but we're going to have a beautiful
:59:25. > :59:26.smooth top on. You know, it's nice to see
:59:27. > :59:37.cider being used in quite If you're in a hurry,
:59:38. > :59:51.put them in the freezer. If not, put them in the fridge
:59:52. > :59:54.for three or four hours. The bubbles are completely
:59:55. > :00:13.encapsulated in the It's time to speak to
:00:14. > :00:40.some of you at home. First up is Malcolm from Somerset,
:00:41. > :00:51.what is your question? I've got a shoulder of lamb, the best way of
:00:52. > :00:58.cooking it? Tomer? Rub it, OK? With what? With whatever you want! A
:00:59. > :01:07.little bit of cumin, I don't know. Let it marinate for a couple of
:01:08. > :01:15.hours. Are you good? I'm good. Wait, I am not done. Continue. Braise it
:01:16. > :01:18.in the oven with milk, vegetables, onion, carrots, celery, whatever,
:01:19. > :01:23.braise it long like we did with the oxtail, then take it out of the
:01:24. > :01:32.liquid, poll eight and then make a Schwan out of it. Reduce the liquid
:01:33. > :01:39.and have that is your source. And make a shwarma out of it. Your
:01:40. > :01:44.classic match with a lamb dish is a Rioja, what about something like a
:01:45. > :01:50.mall back from a high altitude in Argentina? Does that answer your
:01:51. > :01:56.question, Malcolm? Yes, thank you. I am sorry, Michelle, I would like to
:01:57. > :02:02.see food hell. Feyenoord. You have a couple of tweets, Michelle. Douglas
:02:03. > :02:06.Sarah says my herb garden is coming on a treat. She has lots of lemon
:02:07. > :02:15.balm, what is the best way to use it? Infuse it into cream and milk to
:02:16. > :02:20.make a panna cotta. It has a very herbal acidic flavour. Bring it to
:02:21. > :02:27.80 degrees, no higher than that. Let it sit for at least half an hour, 45
:02:28. > :02:31.minutes. Soak your gelatine, set your panna cotta. Have it with some
:02:32. > :02:38.seasonal strawberries. What would you match with that? You need
:02:39. > :02:47.something as sweet as the dish but something quite fresh with the straw
:02:48. > :02:55.bits and the lemon, so something like an Australian dessert semillon.
:02:56. > :03:05.I would like to do something with mince other than burgers, Bolognese,
:03:06. > :03:11.cottage pie. Tomer? We refer to the archive of the BBC, September 20, do
:03:12. > :03:18.the deconstructed kebabs! I ate this in his restaurant last night, it was
:03:19. > :03:22.delicious. Sofia from Nottingham, what is your question? I would like
:03:23. > :03:33.to ask for a recommendation for a seasonal salad. I love grilling
:03:34. > :03:39.vegetables. Grilling things like radicchio and end eaves. We have
:03:40. > :03:47.some squashes, courgettes, broad beans, peas, these are fantastic
:03:48. > :03:50.additions to a leaf salad. Get some spinach and rockets, leverage war or
:03:51. > :03:56.sweat it down slightly, grill courgettes strips on a char grill,
:03:57. > :04:02.to give them more body, crab is fantastic at this time of year,
:04:03. > :04:06.Brown grabbed from the south coast, boil it off, cracked the shell,
:04:07. > :04:11.reserve the meet, mix with lemon juice, chilli, garlic, olive oil,
:04:12. > :04:19.toss it over your grilled salad, job done. Do you like the sound of that?
:04:20. > :04:22.Wonderful. Heaven or hell? I'm sorry, it has to be heaven. That
:04:23. > :04:25.mixes things up. Time now for this
:04:26. > :04:27.week's foodie report. This week we sent chef and Japanese
:04:28. > :04:29.food lover Tim Anderson to Northern Ireland to visit
:04:30. > :04:42.the company Ocean Veg, to find out Seaweed is a hugely important
:04:43. > :04:48.ingredient in Japanese cuisine, it is an essential element in almost
:04:49. > :04:52.every dish I cook. So I am going to an island off the coast of Northern
:04:53. > :05:00.Ireland to see how kelp, a delicious sea vegetable, is farmed. Nice to
:05:01. > :05:06.meet you. Kate, why did you start farming help? I have always had a
:05:07. > :05:09.passion for the sea, my family come from a fishing family background.
:05:10. > :05:14.This island is between the Irish Sea and the Atlantic, where the Irish
:05:15. > :05:24.Sea is at its narrowest between the Mull of Kintyre and Ballycastle. The
:05:25. > :05:27.tides are really strong. Kelp likes a cold, constant sea temperature.
:05:28. > :05:31.Nutrients come from the bottom of the see all the time in the tides so
:05:32. > :05:36.it feeds the kelp. I thought it would be a really nice opportunity
:05:37. > :05:40.for the island, a new economy, but using a traditional resource,
:05:41. > :05:47.because help is always gathered here in the wild. Let's try and make a
:05:48. > :05:52.new business comic here it is. What is the process from seed to harvest?
:05:53. > :05:59.We take the plant when it is really mature, when it is really matured
:06:00. > :06:04.gets these patches on it and within that are the tiny little spores. We
:06:05. > :06:08.put all those tiny spores on twine and when they are between nine and
:06:09. > :06:15.12 weeks old we bring them out to these big ropes and we wrap the
:06:16. > :06:21.small twine with the seedlings on it around the big ropes. OK. Then it
:06:22. > :06:26.starts to grip onto the rope. Very cool. Unlike other plants which
:06:27. > :06:32.would usually grow through the roots, this seaweed grows through
:06:33. > :06:38.its front, so every bit of tides, it is feeding, feeding, feeding all the
:06:39. > :06:45.nutrients of the sea. We bring it in and trim it, than the rest we wash
:06:46. > :06:49.and then we put it through machines and make tagliatelle shapes, it is
:06:50. > :06:54.still Brown at this stage. What makes it go from brown to that
:06:55. > :06:59.gorgeous green? As soon as you drop it in boiling water, it turns bright
:07:00. > :07:03.green instantly. That is like magic. You have all these lovely premade
:07:04. > :07:10.kelp products, if you wanted to just use the kelp in a simple, quick
:07:11. > :07:13.dish? Put them in a stir-fry, toss them in the pan with butter and
:07:14. > :07:16.serve them with fish or anything. The noodles are fine, you could eat
:07:17. > :07:30.those as a salad. So good. Really, genuinely good.
:07:31. > :07:34.This is also delicious. What is interesting for me is I am used to
:07:35. > :07:38.seaweed being something that you get is a background flavour or garnish,
:07:39. > :07:42.here it is the star of the show and it is really fantastic food. Not
:07:43. > :07:43.only that, it is made in the British Isles. Amazing.
:07:44. > :07:47.And thanks for bringing some sea kelp back for us.
:07:48. > :07:49.We've got pesto and noodles - Tomer, Christian any suggestions
:07:50. > :08:05.It is new to me but the flavours are fantastic, it has more texture than
:08:06. > :08:12.normal pesto. Fresh linguine, crab meat, lobster as well, clams, maybe.
:08:13. > :08:18.And the noodles, pan-fried them? They would be nice and crispy,
:08:19. > :08:19.tempora batter, in the deep fat fryer. Garlic mayonnaise. That would
:08:20. > :08:22.do it for me. Tomer, you're on 44.32 - room
:08:23. > :08:25.for improvement there. Christian, it's your first attempt,
:08:26. > :08:31.how are you feeling? As confident as I can be. Come this
:08:32. > :08:35.way. You must use three eggs but feel
:08:36. > :08:39.free to use anything else from the ingredients in front
:08:40. > :08:41.of you to make them The clocks stop when your
:08:42. > :08:44.omelette hits the plates. Let's put the clocks on the screen
:08:45. > :08:59.for everyone at home please. A lot of butter going on here. I
:09:00. > :09:06.feel like I should shake the hand but I will not interfere. I want
:09:07. > :09:13.cooked omelettes, please. Cooked. Cooked omelettes. A very interesting
:09:14. > :09:21.mix. Tomer is shaking, Christian is scrambling. I want an omelette, not
:09:22. > :09:28.scrambled eggs. Looking good. I want it cooked, Tomer! Looking good. Oh!
:09:29. > :09:29.Well, that was impressive. I think they deserve a round of applause.
:09:30. > :09:40.Fantastic. We can take a breath and look at the
:09:41. > :09:46.lovely omelettes, if we would call them out. This is the perk of the
:09:47. > :09:56.job. No more seasoning, come on, now. This scrambled egg situation of
:09:57. > :10:01.the year. Well seasoned, a lovely bit of butter and I like the fact
:10:02. > :10:07.that the butter has gone a bit brown, very nice. Tomer, an
:10:08. > :10:13.interesting presentation. It is a Jackson Pollock dedication.
:10:14. > :10:21.Wonderful. Equally good, good flavour and good seasoning. It is
:10:22. > :10:27.down to the Times. I am sorry, I have hot omelettes sliding down my
:10:28. > :10:35.throat now! Christian, what time do you think you got? 25 seconds. You
:10:36. > :10:42.are close. They are telling me in my ear that you have 30 seconds. 31.44,
:10:43. > :10:50.which puts you on the board. Unfortunately way down, around here.
:10:51. > :10:58.Ngatai up. You have fallen off, that is grand! I will put you on later.
:10:59. > :11:12.Tomer, have you beaten your time? We ended up pretty close. 32.40. Not a
:11:13. > :11:16.huge time difference but it means that there is, unfortunately, has to
:11:17. > :11:22.goal in the bin. I am sorry, I know it is your first time but it goes in
:11:23. > :11:23.the bin, apologies. You will have to come back and improve, we will not
:11:24. > :11:26.judge you an omelette challenge! So will Michelle get
:11:27. > :11:28.her food heaven, pasta, We'll find out the result
:11:29. > :11:32.after Nigella Lawson treats us to a delicious rolled pork loin
:11:33. > :11:34.with her mystery mashed potato. Even the memory of Italian markets
:11:35. > :12:03.provides constant inspiration. Everyone's robust and joyful
:12:04. > :12:04.attitude towards food Never more so than when I'm making
:12:05. > :12:22.one of my extra special suppers, This is just a bit of pork loin
:12:23. > :12:24.that's been derinded, and you've seen what's happened
:12:25. > :12:27.to that, and opened out like a book. I'm flavouring this
:12:28. > :12:29.pork from within. I love this method of
:12:30. > :12:38.flavouring from within. It means you really
:12:39. > :12:42.get it intensely. On top, I am going for the honeyed
:12:43. > :12:45.saltiness of the Parma ham. In fact, you could say
:12:46. > :12:47.going the whole hog. I'm intensifying the heat
:12:48. > :13:04.of the garlic with the fieriness It always makes me
:13:05. > :13:10.feel very Italian. Try and roll it up tightly,
:13:11. > :13:16.so you keep all the flavour in, and it'll just curlicue out
:13:17. > :13:23.as it cooks. When you get the pork,
:13:24. > :13:28.ask for a bit of butcher's twine at the same time and don't feel that
:13:29. > :13:32.you need to be expert to do this. When you've seen me tie it,
:13:33. > :13:35.in very inept knots, These need to be, I would say,
:13:36. > :13:48.at about four-centimetre intervals. So we've got flavour
:13:49. > :13:51.running through it and now, I need a little flavour platform
:13:52. > :13:54.to lie it on. You can use onions, but I am
:13:55. > :13:57.a banana shallot freak, And then, you could arrange them
:13:58. > :14:08.on your roasting tray... ..and then scatter the stalks that
:14:09. > :14:11.you've got left over A little drizzle of olive
:14:12. > :14:28.oil, regular olive oil. And then when it's had about an hour
:14:29. > :14:32.and a quarter in the hot oven, it'll be golden on top
:14:33. > :15:05.and cooked inside. This is exactly how I want it -
:15:06. > :15:08.super-juicy and golden. Now, THIS is an example
:15:09. > :15:10.of laziness rewarded. I didn't peel the shallots
:15:11. > :15:13.and I never do, and the reason why these juices are so deep
:15:14. > :15:15.and glorious and bronzed And now, the gravy
:15:16. > :15:26.continues to make itself. Splash of dry white vermouth,
:15:27. > :15:28.although do use white wine And another splosh of
:15:29. > :15:34.recently boiled water. Let me just scritch
:15:35. > :15:42.about the pan a bit. So I can leave that to rest and I am
:15:43. > :15:47.going to do my mock mash. I am aware that the notion of mock
:15:48. > :15:51.mash sounds hideous. I've got some warm milk here,
:15:52. > :15:57.not too hot, a bit of butter. The reason why I call this
:15:58. > :16:00.mock mash is because it tastes like mashed potato,
:16:01. > :16:03.but no potato has been harmed The authentic Italian
:16:04. > :16:17.version would add eggs, and then let it get cold,
:16:18. > :16:20.and then cut out shapes. I want to grate a bit
:16:21. > :16:31.of nutmeg into here. I'll turn this off, before
:16:32. > :16:40.it gets even thicker, I've grated it already, because
:16:41. > :16:52.they're a greedy lot over there. You'd be surprised how many people
:16:53. > :17:17.eat this and don't realise it This is an easy job,
:17:18. > :17:31.a few firm slices. So now these slices of pork can
:17:32. > :17:38.nestle in their garden. Somehow makes a roast look
:17:39. > :17:44.lighter, more exciting. Not that there's anything
:17:45. > :17:51.wrong with a roast. I'm far too Mediterranean
:17:52. > :17:57.this evening. But I just would like to use
:17:58. > :18:23.these juices to add gleam There was a stewards inquiry into
:18:24. > :18:27.the omelette challenge and Christian you are on the omelette challenge
:18:28. > :18:32.board and not in the bin! It was down to the fact that the pastry
:18:33. > :18:39.went hay wire earlier that I felt I had to put you in the bin!
:18:40. > :18:41.Right, it is time to find out whether Michelle is getting her food
:18:42. > :18:45.when or food hell. Food heaven could be
:18:46. > :19:10.pasta puttanesca! Star anise, ginger and we will serve
:19:11. > :19:15.it up with a fresh aromatic salad. A lot of your hell ingredients, but it
:19:16. > :19:19.could go either way, it is down to the chefs and the wine expert to
:19:20. > :19:24.decide. What do you think, heaven or hell for Michelle, now she is
:19:25. > :19:33.standing right here! It has to be hell. I thought we were getting
:19:34. > :19:43.along. OK, so we have got two on to hell. Christian? It's hell for me
:19:44. > :19:49.too. Guys, come on. Michelle you are the loveliest person! I thought they
:19:50. > :20:02.were going to be kind to you. You have got a lot of convincing to do
:20:03. > :20:09.guys. If you are worried about it. We are going to slow cook it. A lot
:20:10. > :20:20.of the fat just renders down. For the marinade we have a gorgeous
:20:21. > :20:26.combination of ingredients. We will have hoisin sauce, honey and
:20:27. > :20:32.ketchup. And we're going to add honey and I know that you said
:20:33. > :20:35.fennel was another one of the ingredients that you don't like. Why
:20:36. > :20:43.is that? It is just a really sharp taste. When I try it, I think no. Do
:20:44. > :20:51.you like liquorice? No. The difference, I like fennel, but I
:20:52. > :20:54.don't like liquorice. Here it is all about creating a round aromatic
:20:55. > :21:00.flavour and that's what we're after here. I mean, I like ginger. That's
:21:01. > :21:05.a good start. We've got the ginger going in. That's a good start. Cool.
:21:06. > :21:09.The ginger will echo the aromatic flavours. Have you ever had pork
:21:10. > :21:12.belly that you've enjoyed? No. Great, OK.
:21:13. > :21:17.LAUGHTER I tried some at my brother's once
:21:18. > :21:22.and it just tasted like I was eating fat and I couldn't understand what
:21:23. > :21:26.the appeal was. OK. Are you telling us live on television that your
:21:27. > :21:35.brother's pork belly wasn't up to scratch? Sorry, Johnny. No hard
:21:36. > :21:40.feelings. I can see the special on The One
:21:41. > :21:44.Show right now. If you have the time this would be perfect to leave it to
:21:45. > :21:48.sit and marinade overnight and really try and get the flavours into
:21:49. > :21:52.the pork belly. Again, with any cut of meat like this, where it is
:21:53. > :21:55.cheaper, it is all about doing that extra bit of work where you don't
:21:56. > :22:01.have to do too much to it, but it is all about the time put into it. This
:22:02. > :22:08.pork belly goes straight into the pan. You could add red onions. The
:22:09. > :22:14.pork belly goes into your pan and you could put clingfilm over the top
:22:15. > :22:18.and have it resting in the marinade. That marinade smells nice. It smells
:22:19. > :22:22.gorgeous. You could use it for barbecues of the it is a really
:22:23. > :22:28.great barbecue sauce too. The guys are making up a gorgeous salad. Tell
:22:29. > :22:32.me what you're doing? I have got radishes, spring onion and mint and
:22:33. > :22:44.we will be chopping that up nice and final and I'm going to shred a
:22:45. > :23:00.Chinese cabbage and a hispi cabbage. Tell us about the dressing Chilli
:23:01. > :23:08.and lime zest and I love using mortal mortgage mortgage he and
:23:09. > :23:12.pestle -- morter and pestle. You're trying to find the contrast between
:23:13. > :23:17.something rich and morish with something that's fresh that you're
:23:18. > :23:23.getting with the flavours. We know thaw don't like cab ablegage, but
:23:24. > :23:44.hopefully the dressing will bring it together. You can
:23:45. > :23:55.do it without the pestle and mortar. We're going to slice up this. It is
:23:56. > :24:01.a gorgeous cut of meat and you can see how tender it is. You can cook
:24:02. > :24:05.this up to two hours. So I'm just slicing it off the bone for ease of
:24:06. > :24:10.serving and you can see the sticky sauce that you've got with it. The
:24:11. > :24:15.sauce looks cool. That sauce, what's in the base of that pan, that's
:24:16. > :24:19.going to, if you reduce that down as well, you'll get a gorgeous glaze to
:24:20. > :24:23.spread over the top here as well. So we're nearly good to serve up. It's
:24:24. > :24:28.looking delicious. I can smell that from here. It smells really fresh.
:24:29. > :24:32.Crispy, crunchy, it will help balance the richness of the meat.
:24:33. > :24:36.All the things you want. Michelle, we're going on this roadshow now,
:24:37. > :24:41.this is the next thing... Yes. That is. That is. This is fierce
:24:42. > :24:46.exciting. When does it kick off? It kicks off in June. So yeah, it's
:24:47. > :24:52.live every day. Very early starts we're up at 4am. It's on BBC day
:24:53. > :24:58.time BBC One so... We expect to see you over the summer. I wear an array
:24:59. > :25:02.of helmets. Different types of helmets, working with the Fire
:25:03. > :25:07.Brigade and Mountain Rescue Team and cracking down on the appeals across
:25:08. > :25:12.the country. So it's pretty full-on. You will be travelling all over the
:25:13. > :25:18.country? Literaty everywhere. Up and down the country. That's it.
:25:19. > :25:27.Wonderful. Wonderful. It sounds like you've done lots of Carey things.
:25:28. > :25:32.How does facing your food hell rate? I am feeling hot under the collar.
:25:33. > :25:37.I'm willing to face a challenge, know, so I'm going to try it out and
:25:38. > :25:42.hopefully you've convinced me! I think it's the dish to do it. These
:25:43. > :25:47.are some of my favourites. Are you feeling confident? I am feeling
:25:48. > :25:54.confident and I feel like the pork belly that the state it's in is
:25:55. > :26:00.going to really impress you, we have got really great flavours. We have
:26:01. > :26:04.got rice and we are going to finish the salad with peanuts and they are
:26:05. > :26:09.going add crunch and salty flavour. You describe it well. I sell it
:26:10. > :26:22.well. He's trying. Are we getting there? Somewhere close? It looks
:26:23. > :26:26.attractive. It does! We're going to finish it off with
:26:27. > :26:34.the pan juices. That sauce does smell. Count down. Count down.
:26:35. > :26:38.Beautiful. I'm going to get you guys to get us some knives and forks to
:26:39. > :26:43.taste with. I'm going to finish this off with mint leaves and it's ready
:26:44. > :26:46.to go. Gorgeous. Peter, you're worken on our wine. -- working on
:26:47. > :26:57.our wine. I know you're hell, but this looks
:26:58. > :27:03.tasty. We will move these out of your way. Looking good! We want to
:27:04. > :27:08.make sure that you get a good bite just to ensure thaw get a proper
:27:09. > :27:12.taste of it. -- ensure that you get a proper taste of it. Dig in and let
:27:13. > :27:16.us know what you think. This is the moment of truth to see if we can
:27:17. > :27:20.convert you to pork belly. I hope my brother is watching this. He will be
:27:21. > :27:23.very proud. This is the one he's expected to make for you. The next
:27:24. > :27:34.time I'm down, Johnny. Thank you very much. This is Kumeu River Pinot
:27:35. > :27:37.Gris. It's about ten quid. We need something soft and round and juicy
:27:38. > :27:42.to go with it. Something with a little bit of richness to compliment
:27:43. > :27:48.the sauce. Also the freshness there, you have got a lovely acidity. It is
:27:49. > :27:54.about ten quid which is great value. You've only gone and done it. That's
:27:55. > :27:59.actually very nice. That's a result. Fantastic.
:28:00. > :28:05.Well done. Yes, well done. That's a result for the end of a Saturday
:28:06. > :28:12.Kitchen. No, that's tasty. What is it? Is it because it has reduced
:28:13. > :28:16.down? It tastes meaty. It doesn't taste fatty and grisly. A few people
:28:17. > :28:26.have been asking on Twitter about my mother who is in the studio today!
:28:27. > :28:31.It's Bring Your Mammy To Work Day! This is like Bring Your Mammy To
:28:32. > :28:36.School Day. Cheers mammy. She didn't know she was doing this when she
:28:37. > :28:43.came with me. Thanks, guys. OK, well, guys, that was a great time.
:28:44. > :28:49.Wonderful. That's all from us today on Saturday Kitchen Live.
:28:50. > :28:51.Thanks to our fantastic studio guests, Tomer Amedi,
:28:52. > :28:52.Christian Edwardson, Peter Richards and
:28:53. > :28:56.All the recipes from the show are on the website,
:28:57. > :28:59.Next week Matt Tebbutt is here with chefs Vivek Singh
:29:00. > :29:01.and Eleonora Galasso and wine expert Sandia Chang.
:29:02. > :29:02.Don't forget Best Bites tomorrow morning at 9.45am on BBC Two.