20/05/2017 Saturday Kitchen

Good morning. Stand-by to feast your eyes on some sensational seasonal

recipes. I'm Donal Skehan, this is Saturday Kitchen Live.

Welcome to the show. Top chefs Tomer Amedi and Christian Edwardson and

wine expert Peter Richard -- Peter Richards here. Quite the bevy of

guys in the kitchen. Feeling good? Fine. What will you be cooking,

Christian? My version of bouillabaisse, a celebration of the

best of British seafood. Quite comforting dish. Yes, homely,

traditional, perfect for summer or winter, with scallops, langoustines

and monkfish. Tomer? About a Persian style oxtail, pearl barley, of

herbs, lemon, fragrant and light and summary.

Peter, you have quite a selection of dishes to choose wine for. What can

we expect? A bit of everything, something to get the weekend to a

cracking start. Sounds like a good show. We have fab films from Siliva

biggest food stalls, Rick Stein, the Incredible Spice Men, the Hairy

Bikers and Nigella Lawson. We are joined by one of the BBC's

most favourite journalists and reporters, known for Watchdog, she

has recently joined the One Show. Wellcome Michelle Ackerley. You have

been busy. It has been a busy year. Is there any BBC show you have not

presented at this stage? I am sure there is a view more. I am watching

my back on Saturday Kitchen. I am not a great chef, don't worry. But

you love food? I love eating it and I love watching you guys cook. You

are in the right place. We have food heaven and food hell, tell me about

food heaven? Pasta, it is so easy to make, you can do so many different

styles, flavours, dishes, it is really comforting, it is just easy.

Everyone loves pasta, how can you not?! It gives me a white nest to

choose recipes from. I was thinking about you. Food hell? Pork belly. I

don't understand it. To me it seems like a lot of fat and I don't really

like eating fat. You don't understand pork belly?! Michelle?

Really?! Have you not had crispy pork belly and tender meat? My

brother has tried to convince me for a long time and it is not working.

Hopefully we might convince you. Food heaven will be pasta

puttanesca, anchovies, garlic and tomatoes, slowly stirring in olives,

capers and chilli flakes, I will add cooked linguine and serve with a

freshly baked red onion and olive focaccia. Sounds fantastic. That is

if you get heaven. If you get hell we will be doing pork belly with

sticky sauce. I will marinate pork belly in hoisin, honey, ginger and

star anise and roast in the oven. I will make a sticky glaze and serve

the roast pork in thick slices with an Asian summit and if they keep --

and a sticky coconut rice. We will have to wait until the end of the

show to find out which one we will give Michelle. If you would like to

ask us a question, call the number on screen.

If I speak to you I will ask whether Michelle should face food heaven or

hell. Have an extra don't try to sway them so early on! You can also

get in touch on social media using the hashtags SaturdayKitchen.

Christian, we are making a fish dish? Cheap cuts of fish in a soup

base, we will marinate for a minimum of 24 hours. That is where your

bouillabaisse differs from mine, mine is a half as is bouillabaisse!

Using cheaper cuts to build a hearty, healthy soup which we will

garnish with langoustine, scallop and monkfish steak. You are getting

cracking with the vegetables for the marinade. This is key to the base of

the flavour, the sweetness of the tomatoes, the aniseed from the

fennel? We are using fennel, onions, garlic, tomato, coriander, garlic

and, very importantly, saffron. We will blend that with olive oil and

leave it overnight, preferably. Separate the fish from the meat and

cook the two separately. Two methods, slow cooking of the soup

base and a caramelisation of the fish. You have quite the chef

pedigree. But very kind. Having not done the training route, you trained

into Pierre Koffman, you worked with Raymond Blanc? It has been a great

introduction to classic college additional food where we try to use

the top and tailor the whole product, fruit and veg and fish and

proteins and get the maximum out of everything. This is a perfect

example, a dish that uses every aspect. It is not meant to be

expensive, I am using some slightly more expensive ingredients to

highlight the bounty of what we have available in the British Isles, but

we can go on a stand simple, use things like Bernard, DAB, sole, all

fantastic. -- use things like gurnard. And seasonal fish as well?

Absolutely. Why fish? I work for a company called Bonnie Gull,

fantastic, fresh seafood is what we champion, from the British Isles. We

want fish to liberty central London on a daily basis from all around the

country, we pick and choose from markets on a daily basis, pulling in

the seasonal. The price is better and the quality is fantastic. This

marinade has been in for 24 hours. What is intriguing is you are

getting the flavour, basically, from pan frying the fish? Slow cooking

for the vegetables it's really important, it should take at least

ten or 15 minutes, we will do it quickly today. With the fish going

in, the heads, bones and everything else, get colour and seasoning on

them. Colour is flavour. People are a bit weird about fish heads and

bones and things, this is a recipe that embraces it? We will cook

everything together very, very well and blend the whole soup together,

bones and all. But there will be nothing scary in the end product, I

promise. No bones whatsoever. Wonderful. You have monkfish frying

in a pan? A lovely monkfish steak which we will treat like a piece of

meat. A nice, high heat, a really nice colour. This is traditionally a

fisherman's stew, something using up the leftovers of the catch. But you

are giving it more basic is located treatment? That's right, we are

trying. It is all about adding depth of flavour, giving something a bit

different. Very traditional flavours, very well-known but also

something special. Lovely. Into our soup base we are going to add our

cayenne pepper. If you'd like to ask any

of us a question then give us a ring now

on: 0 33 0 123 14 10 that's 0 33 0 123 14

10 Calls are charged Back to the cooking. What have we

got going on? The monkfish? That is the garnish alongside the hand dived

Kings got up from the Orkney Isles and the langoustines, that will go

into the pan. -- the hand dived King scallops from the Orkney Isles. You

want to demystify fish? What do you do at the restaurant to make it more

accessible? By not just using the traditional haddock, cod. Obviously

these feature, don't get me wrong, but we like to champion projects

like the langoustine, which is so plentiful across our waters but is

not really being used. You are from Scotland, I have been told but

Scotland produces half the world's langoustines. That sounds about

right, and we probably take about 2% of them. The rest all go to the

Mediterranean. It would be great to start using more, they are

delicious. As you go further north, my wife is Swedish and they are

obsessed with seafood like this. Crayfish is a huge thing over there.

They have the langoustines and the freshwater crayfish as well, it is

huge, every summer. We had so many in our rivers and waters. I am just

a glazing the pan with white wine. We will knock that into the soup

base. Christian, any wine in particular? I would suggest

something very light and crisp. Something not to overpower. I don't

like to reduce the wine too much, so it keeps the freshness and vitality.

With wine, using it in food, what are your tips for the sort of wine

you would use in a dish like this or even in a slow cooked stew? What is

your take on using wine? The temptation is to just use something

hanging around. That can be the worst. You have some brilliant,

subtle, delicious ingredients. You want a wine to accentuate those.

Muscadet Liz lovely, it is light and fresh but it will not attract or

dominate from the beautiful flavours. I think I will be taking

but one home! Tell us where we are at? We have got some precooked leeks

and Maris Piper potatoes, we will add a bit more vegetable content to

the dish and make it a bit more complete. Essentially a blending

process comes after this? This is very important, to blend together

all the contents of your soup base in a good quality blender, it can be

a stick blender, whatever you have. Blended for as long as possible to

get it as smooth as possible, passage through a fine sieve. I am

glad we are not doing that this morning! I will move that across

there. It smells amazing from here. With fresh quality seafood you do

not have to do much, a bit of seasoning. A bit of lemon juice to

accentuate the sea flavours. Michelle, are you a fan of seafood?

I love it, I am looking forward to it. This will be a treat. What is a

cheaper alternative to monkfish? Will personally I would go for the

gurnard, it is from the cod family, firm textured, light. We under use

it in this country. Unfortunately there was none fished out all across

the British Isles this week, they have gone to Norway or something for

a holiday! This is the blended version. This is the finished soup,

you can see the tomato coloured coming through, it is thick and

velvety, you don't have any of the fish pieces in because you have

branded whole thing together. It is the heads and the bones that create

the gelatinous, lovely, velvety finish. It is really velvety, it is

amazing. You will finish that with the pan-fried monkfish? Yes, I will

car that it's it is delicious carved up. -- I will just carve it's

because it is delicious carved up. We have the scallops and the

langoustines. This is my take on bouillabaisse. Monkfish, scallops,

langoustines. Gorgeous. You guys are in for a treat. That

looks amazing, I love scallops. I think this is your food heaven next

formation mark we don't need to go any further. The colours as well! Go

for it. Just as good for summer. Maybe add some fresh tomato to

lighten it up for summer. That is so tasty and fresh, lovely. The key is

to it as you go, season the marinade, season the fish, the soup.

Peter, you have wine? Yes, I love that it is classic and it is not

overdone in any way. The wine is the same. We have the Cotes De Provence

Rose. It Is About ?8 50, It Is Flavoursome But Really subtle and

more rich. It matches your shirt. Salmon pink. You must have thought

this through. It is expressive just like the dish.

Christian what do you make of that? Lovely acidity and sweetness, but

not too much. It balances the light spicing in the soup. Fantastic. That

touch of cayenne goes nicely. A-delicious choice. Really nice.

It's good for the summer. Cheers! What have you got on the menu? I'm

going to do Persian style oxtail and spice and we're going to cook it

very long, very slow, very tender with loads of herb and barley and

molasses... It's all going on. We've got a treat this morning.

If you have a question for today's chefs then call, 0330 123 1410.

Please call by 11am. Or you can tweet us a question.

Time now to join Rick Stein in Sri Lanka.

He's heading to a beautiful, tiny island, sampling the best local

dishes and he's got a lovely bunch of coconuts!

Just to the East of Galle is the delightful island of Taprobane.

The original owner said, "It's the one spot which by its sublime

beauty "would fulfil my dreams and hold me there for life."

I think it's the first time I've had to wade to somebody's house!

This house was built in the 1920s by a person called Count de Mornay.

He came here with Sir Thomas Lipton, sort of built this sort of rather

And what does it feel like to have your own island, then?

Well, sometimes I can't really believe it, you know,

But when I wake up every morning and I look out to the South Pole...

Nothing between here and the South Pole.

He asked if I'd like to stay for lunch.

Just tell me what's what here, then, Geoffrey, the curries?

OK, well this is a tamarind fish curry and the fish used

This is a pineapple curry, which is a favourite of mine.

Then we've got some fried freshwater prawns.

And then some snake gourd curry here.

So tell me about Sri Lankan food, what it means to you,

I always find that odd, that you only eat Sri Lankan

It's either fish or vegetable-based mostly, and there's a market

about 100 yards off the island where my chefs go to.

And you just see what's the catch of the day and come home and cook it

If there's one ingredient I would single out as being

an emblem of Sri Lankan cuisine, then it would be the coconut.

It's in virtually everything, and the oil is produced by the ton

at coconut oil factories like this one in Galle.

I came here with Siboda, my interpreter, to see

David's just asked me to have a go at this,

you know, and I refused, cos, as he well knows,

I'm accident prone and I'd lose probably at least three fingers.

I mean, look how close to his hand it goes.

Just ask him, if he doesn't mind, has he ever had

"Even in the rainy days, I am doing this thing, no any accidents."

Once they've been smashed open, they're dried over

All this machinery would have been

here when Ceylon was painted pink on my school atlas, and here,

they're squeezing the coconut flesh to extract that essential oil.

And that smoky coconut taste and aroma is all-pervading in most

That's lovely. It's got a great taste.

Yeah, it is, it is. And it's good for your hair.

Well, it's very nice. What's it good for, though?

And for stress? Wonderful.

Well, this is a coconut dhal with tomato and curry leaves.

While making this, it's a very, very comforting dish.

I mean, all over the Indian subcontinent, you get dhals,

and they're really designed to be a sort of foil, a nice,

But it's sort of, like, really reassuring food,

and at the time I'm cooking this, the civil war in Sri Lanka

is at a particularly vicious and nasty stage.

And I think, well, wherever we've been, almost wherever we've

been in South East Asia and in the subcontinent,

And I sometimes think that people might feel I'm a bit naive,

there I am talking about cooking when people are dying

But really what I believe is the sort of affirmation of food,

And the fact that food is all about good times,

even if there's terrible things going on all around you.

I hope supermarkets will soon stock these, because it's such

Pandan leaves and coconut, that's Sri Lanka.

Well, that's just basically pulses boiled up with water.

But what makes it totally special is the tarka,

and that's what you stir in at the end.

Basically you just fry, in this case, garlic

and onion in coconut oil, and then add things like curry

leaves, mustard seeds, cumin, more chilli, cinnamon,

just throw it into the dhal at the last minute, it

Fresh curry leaves, another emblem of Sri Lankan cuisine,

then dried chilli, and nothing gets made here without cinnamon,

Give that all a bit of a stir. It's smelling like a spice shop.

Now some cumin seeds, the very stuff of dhals.

Now mustard seed and ground coriander seeds.

Grinding brings out the flavour and thickens the sauce.

Well, this is about the most elaborate tarka I know.

Normally it's just some hot oil and spices thrown

But I think that says a lot about Sri Lankan

And now it's the bit I like, adding the tarka

Tarka basically means hot spiced oil.

Well, all it needs now is a bit of salt.

This is one of those dishes that I cook over and over again at home.

All you need is flatbread and a cold beer.

Time to continue our grow your own series!

In a few weeks Saturday Kitchen will be live from the RHS

Hampton Court Flower Show from our very own edible garden,

so we're encouraging everyone to grow your own produce no matter

This week, if you're already a gardener you should be able

to start harvesting your spinach, artichokes and rocket.

And if you want to plant something this weekend, you can

sow some runner beans, French beans and broad beans!

Now, I'm going to make a delicious spinach pie!

I will be using the best of what's in season. Are you a fan of spin

itch? I love spin. . Well, you're in for a treat. This is a torta

pasqualina. It is a pie that they make for Easter. OK. And it is

filled with lots of gorgeous things including spinach, but the filling

is ricotta based so it is a creamy, entinsity. So it's very nice. We

have to talk about all that you're doing. It is quite an incredible

path it fame you have had. The One Show, Crimewatch, Watchdog, what

would you say has been the big break for you? It has been a real process.

Think, you know, The One Show has been fantastic. It is that kind of

show, it is a magazine-based show, you get to interview so many

interesting people and there is a real variety on there. One minute

you might be doing a film about pig farming and then you're chatting to

some Hollywood star and they have got the consumer-based films as

well. It has been interesting to devil into so many different subject

areas really. Do you find it hard to switch from one to the other? You

have got a Hollywood star and then something else. Is it hard to switch

where you're at? It hasn't been for me because I just take it. I'm

having a chat, do you know what I mean? These people coming on, all of

them have been so lovely, it is just an opportunity to get to know

people, get to know subject matter and you know, I think it's just

about being interested in things really, isn't it? That's the thing.

That's it. While we're cooking off the onions, I have got a pastry to

make as well. You're seriously multitasking here. Christian I'm

going to ask you to roll out our pastry for our pie. That's the

beauty of hosting and you have seen it from both sides. You have seen it

from the production side and you started on Blue Peter or Mastermind?

I start adds a work experience girl on Mastermind and worked my way up

to being a runner. Producing, writing, filming which has been

really interesting because you do see the 360 degree view of telly and

it is nice to understand how things work behind the cameras. I think in

terms of my presenting it has helped me, do you know what I mean? It has

been good. You can get a variety of shows and you've done so many shows

on the BBC so they obviously love you, whatever is going on. Tell me a

little bit about the other shows you're doing and what's coming up?

Well, coming up next we have at got Crimewatch Roadshow, I'm a month on

the road. It is live every day. Is it like The Antiques Roadshow? Well,

that's an interesting way to describe it, but we can try that as

a strap line! LAUGHTER

So that's a no then. There is a show in that. Shall we pitch that the to

the BBC. We'll co-host? We go around and the roadshow is about going

under the bonnet of the emergency services as well as hitting those,

you know, appeals that are so important, but when I was doing it

last year they had me doing everything from being in a

full-scale riot at the Gravesend training facility so I was in all

the gear being petrol bombed... You were in riot gear and the whole lot?

Yes. Oh my goodness. They are teaching you how police officers

have to deal with these intense situations really. Being cut out of

a karks what happens, you know, you might be faced with that kind of

situation, abseiling down the Brecon Beacons with the Mountain Rescue

Team to show how things like that work if you need to save someone

stranded on the side of a mountain, it is very action packed as well as

those appeals being there. My goodness. You take in a lot like.

Tell me, when is that show back on? That's back on in the summer time.

The middle of summer. Council House Crackdown is another show. That's

about the housing crisis in the UK and trying to raise awareness about

rogue tenants so people who are abusing the social housing system by

sub-letting and holding on to council properties that they no

longer need and showing the types of families that really need social

housing. You're doing it all. You're doing it all. It is an incredible

road to success. It is lovely to see. Thank you. To recap. Christian

has done the most epic job, thank you very much, of rolling out our

pastry. We have onions frying off and I'm making up a filling with

ricotta cheese and egg and nutmeg as well. We're going to grate that in

to give it an extra little hit. Tell me about your food background. You

said that you're not the best cook, but your grandad is a good cook?

Yes, he introduced a lot of flavours and spices and I'm into different

spices. He used to use a lot of October ra and ox tail and that's

really interesting because that's going to be cooked later. You

mentioned your hell and mine is October ra. Why don't you like it?

There is a slimy texture to. I know if you cook it well, you don't have

that issue, but I don't know, October ra, the texture is a weird

thing for me. So what would you do to ocra? Put it in a stew. It gives

it gelatnus. They call it ladies fingers my mum called it

mother-in-law's finger. I don't think it's called that. We have

onion and Swiss Chard and spinach. This is the filling for our pie.

Very, very simple and the great thing about it, it really uses up

whatever greens you have in season. It is a handy one to have as a way

of using up what you might have left over in the fridge. So, we're

going... It's all about the tilingment how do you make sure it's

all, you know, timed perfectly? That's the hard part of the job. I'm

so impressed. Do you ever grow your own vegetables? Yes, herbs. Right.

Herbs. Even in the restaurant we have a small space on the roof that

we plant sometimes herbs and then use them for specials. So yeah, we

try to do as much growing as possible whether it's at home or in

the restaurant. I think it's place for the cooks or for the chefs to

kind of like feel and how it looks. Give them enough space and give them

time to grow. Yeah, maybe I'll try this. We have got a ricotta filling.

I have got shell in there. A good tip to get the shell out is to go in

with that other cracked shell and it magnetically takes it away. We're

going to top it with the finished pie pastry. Just roll it over the

top. It goes straight in like that? It does. Unfortunately, it's stuck a

little bit. Had this is the beauty of pastry being prerolled. This is

what happens when you're on live TV! Anyway, you just put the pastry on

top like this. It's like glue and it's all grand. I feel like we're

watching the Mask. I'll put this aside quickly and mention the one

that we have in the oven which is beautifully cooked already. Just

ignore that one. That was a bit Blue Peter I think! That was so Blue

Peter. Don't leave it out hot because it will go like glue and end

up miserable! Just roll up the edges, brush it

with egg and you are left with a gorgeous little pie like this. It

looks a lot more beautiful than Martone! We will slice this and

serve it up for you, make sure you get a good taste. It is in the oven

for about 40 minutes, a bit longer than you would normally put a pie in

because you want to make sure the pastry cooks all the way through and

you do not get left with a soggy bottom. That is the soggy bottom to

the side at the moment! This is really handy to make using whichever

leftover vegetables you have. I love the fact you get the egg in there.

It looks so right. Fresh from the oven, give it a go. Peter, what

drink would you serve with this? You mentioned it is a Paszek Italian, so

why not something Italian? Or maybe even an English backers or something

from Austria with the herbal green tones. Or what about a nice, cool,

chilled beer. Somebody on Twitter has described it as a sticky back

pastry! That is what we have dealt with, but that is fine. Delicious,

so good. Enjoy that for now, because at the end of the show we will

decide whether you are getting food heaven food hell.

First I'll cook anchovies, garlic and tomatoes together

and then slowly stir in olives, capers, chili flakes then I'll add

cooked linguine and then serve with a freshly baked olive

First I'll marinate pork belly in hoisin, honey,

ginger and star anise and then roast in the oven.

I'll then make a sticky glaze with all the juices.

I'll serve with an Asian salad of sugar snap peas, basil,

cabbage, and peanuts and a sticky coconut rice.

But we'll have to wait until the end of the show

Now it's time to catch up with The Incredible Spice Men,

They're visiting the Scottish borders and are spicing up

THE INCREDIBLE SPICE MEN FKI B133N/01 HDS137146 .

We're leaving the metropolis behind and heading into the Border Country

to bring the magic of spice to a region famous for its produce.

Here at Standhill Farm, Annie Shanks is queen

of the award-winning Standhill Cheesery,

and she's a genius at making Scotland's traditional cottage

The crowdie that we make is very traditional,

made just with our milk, no cream, no added preservative,

nothing like that, and rolled in the pinhead oatmeal.

It's creamy, it's got a bit of zesty sharpness, but the oatmeal,

To be honest with you, this cheese could give the best

But how will Annie take to us adding spice to her crowdie

Because I've been brought up to good Scottish food.

What runs in your mind when somebody asks you,

I'm thinking the roof of my mouth being burnt off.

I could do something right now that'd change your mind about spice.

Nearly all the world's vanilla is made into food

But used straight from the pod, the taste is richer,

Oh that vanilla is just...mm, the aroma.

A little bit of sugar or honey in there?

As well as delicious cheese, the Borders are a little-known

So it's good for plying on toast and just eating it?

Sticky honey's the perfect base for a spicy marinade.

I'm planning to use this to transform a great British

A Todiwala twist on a classic roast chicken.

You want to know what I'm doing with to my chicken, then?

I've just got some ginger here first.

So I'm going to put ginger into my marinade.

Delicious fresh ginger contains compounds that

Add a few slices to the blender along with 150 grams of honey.

Cinnamon loves chicken - it adds sweetness.

But the spice that's going to transform the roast chicken,

and give it a lovely golden colour and earthy taste is turmeric.

Then add three tablespoons of light soy sauce and the same

of lime juice and a splash of golden rapeseed oil.

Season with salt and pepper and blitz.

If you come over here, I like your masseur's technique, so...

When the chicken is smothered, I put it in a hot oven

See, them roughed-up at the edges there?

This makes the thing you fight over at the dinner table -

crunchy nuggets of beautifully roasted potatoes.

For guaranteed crunch, I'm putting the potatoes into hot

After 20 minutes in the oven, cover the chicken

Then, roast it with the potatoes for another 35 to 40 minutes.

I remember my tricycle had rubbish brakes.

If you started braking, you fell over backwards on your face.

Or what some would say - lovely jubbly.

I think it's going to be perfect, sir.

And now for the perfect spicy pick-up for roast potatoes.

We've got here garlic powder, dried sage, chilli powder

All you need to do is mix that together, keep it

Any time you make roasties or chicken, or chips, even,

At the last minute, I'm sprinkling my spice mixture over

the piping hot tatties for that mouth-watering flavour.

Now, sir, for the final moment, would you like me to give

OK, sir, so I'll do you a little slice over there.

You get the sweetness of the cinnamon, then you get

the honey, and then you get the earthiness of the turmeric.

And there's more spice from Cyrus and Tony next week.

Nigella Lawson is busy making a roast pork loin.

She rolls it with Parma ham, garlic and chilli and then

she serves it with her mystery mock mash - sounds intriguing!

And it's almost omelette challenge time.

Can one of our chefs today top the leader board?

They'll need to HATCH quite a plan if they want to be

Can they give us an HEN-thralling and EGG-citing competition?

Or will they CHICKEN out and CRACK under pressure?

And will Michelle get her food heaven, pasta puttanesca,

or food hell, pork belly with a sticky sauce?

We'll find out at the end of the show.

Persian oxtail stew! I am very excited. Lots of people on Twitter

as saying that you have a wolverine... You have this Wolverine

style beard. Is that in dedication to anyone? I tell you what, I went

home from work one day, like two months ago, then it was like one

something, and I got mugged in the middle of the street, I had a full

beard, I woke up in the morning about what happened. I woke up like

this so nobody would mess with me any more. Simple as that. That you

had a nice X-Men T-shirt in rehearsals, I'm disappointed that

did not make it to the show. You are robbing the oxtail with some Persian

style spices. You have gotten Combe In, coriander seeds, to narrate, --

you have got some cumin, coriander seeds, turmeric. You have been at

the Palomar for a couple of years, we are seeing more of the Jerusalem

style foods in our midst. I am just doing what I know. Doing what you

do. And it seems to work, so I do it. On a more serious note, I think

England is now ready for everything, you know? People are open, people

are foodie, they love ingredients, they were of different influences

and it is so much fun to cook in such a globalist ex-city. What would

you say Jerusalem food is? It is everything, but in a very special

way. Jerusalem is filled with communities from Yemen, Iraq,

Kurdistan, Morocco, Poland, Bulgaria, Rumania, Argentina, the

list goes on. Everyone arrived after World War II. This is more of a

Persian dish? This is influenced by a Persian stew of herbs. I did a

little take on it. Tell me about the spices on the oxtail. Cumin,

coriander seed, turmeric, a bit of salt and pepper. I am starting with

onion, celery, Swiss chard, let them steamed down a little bit. Is stew

goes, this has quite a vibrancy of ingredients. Lots of fresh herbs?

Unlike the usual burger neon stew which either barely uses herbs or

just uses Thai all hard herbs, any more delicate herbs are added in the

end. This stew celebrates the base of the jus from the herbs. We will

blended a little bit, the onion with the celery and garlic campuses

chard, I will just add all this lovely freshly chopped herbs like

coriander, parsley. This is a recipe from your book, The Palomar. Any

plans to write a new one? Good question. I don't know, I guess so.

When I have the time. It was fun to write it. It is fun to do something

artistic that is not just cooking. The whole art of it, taking photos,

the styling, you know how it is. It is quite a process? Quite the

commitment? Yes. Where are my recipes?! You promised! That is what

these editors do. Do you travel back to Jerusalem often for inspiration,

or are you mainly based here? Mainly for weddings. I keep my visits to

weddings and holidays, if not I am in big trouble. I prefer not to be

in big trouble. This is always good. So I think we'll just do a bit of a

switchroo here. You have got a hot pan. You're looking for a nice

golden brown. Hey, listen, you leave my pan alone, OK? I was in the

restaurant last night with my mother for dinner. Friday night out on the

town in London. What I loved most about the restaurant, you use a

Charles coal-based oven? It heats up to 500 degrees. Heaven or hell,

that's hell! You could pork a pork belly in it? Yes, definitely. We do

overnight, once it cools down, it goes down to 120 degrees and you

cook on natural coal for six or seven hours and the flavour is

amazing. You are getting a serious flavour from not only the heat. We

have got our oxtail browning off and you have got the herbs in there. Do

the herbs not break down? You try to extract more and more of the flavour

into the oil and let them take out all the liquid out. That's going to

be the base of actually the stew. OK. So you're going to get this very

herby, fray grant juice made from all the -- fray grant juice made

from the herbs and the juice. If you like the sound of that or you'd like

to try our recipes, website our website:

We have one that's in the oven. It has been slow roasting. I will add

the pearl barley and I'm going to add some pomegranate molasses. It is

sour and sweet. You're getting acidity from the pomegranate? Once

you mix it with water, you get loads of acidity. Here we have these two

lovely friends. They add another dimension of acidity. Do you use

other fruits as well? You can use dried fruits as long as they are a

bit acidic. They are really interesting. What is this? It is

like a lime that's sat in the sun until it has dehydrated. So you're

putting roton limes into the stew? Chuck them in the oven overnight and

you'll end up with that. It is basically a dehydrated lime. Oxtail

is incredibly cheap. It is under ?7 a kilo. It is a very handy one to

pick up. I think all the long cooking time meats are in the

cheaper bracket and that's what is so lovely about they will and they

pack so much flavour. You get the bone whether it is with oxtail or

with shoulder, and it's kind of like you build your own stock, you have

your own protein and the vegetables are an easy life. Slow cooked stuff

like this, the flavour is so intense. We add a bit of stock and

you can do it at home without stock. If you don't have, don't worry, the

meat will give you enough. OK, we need to start plating up. This one

goes into the oven. We are finishing this off with beautiful glazed

turnips. Blanch butter and a bit of sugar and that will add a bit of

freshnessment look at that. Oh wow. That's where the flavour is at. This

looks incredible. The limes look really intense. OK. Let's serve it

up. We've got to crack on. I'm going to throw this in here. Fresh herbs.

A bit of butter. What did you go for there? Fresh lime. Look at him go.

He's in action right now. He's a superhero. He has gone Wolverine on

us! It smells so incredible. Traditional slow cooked stews we

think of the dark rich flavours, but I love the intensity of the fresh

herbs and the lime juice is great as well. The acidity is beautiful,

isn't it? Right, let's do one for the people at home to look at. The

pearl barley, has gone all fluffy and nice now. It absorbed all the

juices from the cooking. A bit of the glazed turn independence. What

is pearl barley? It's a fan TAs grain. We use it a lot in

traditional Irish recipes use it a lot in stews, but it is a really

great one to add substance to a stew. In that way, you're not only

getting substance, but texture. Or you can use it risotto. What have we

got? Oxtail, pearl barley, loads and loads of green and lovely baby

glazed turn independence that you did professionally and sexily! I'm

going to add a bit of fresh, fresh, fresh coriander. And that's it. A

bit of olive oil. He's done. Wonderful!

Right, after that, I think we're going to need a sit down! Come in

and have a go. Dig in guys, dig in. Let us know

what you think. We've, it's quite, it's a morish dish, isn't it? There

is lots going on. What is surprising how fresh and lively. When I think

of oxtail, I think heavy, and I think winter, but this is the

opposite. There is that greenness running through it. Wonderful,

Peter, what wine have we got? It's, as we have seen, this dish is just

beautifully heart warming and rich and I've got us a red wine. It's

every bit as headon nistic. You talk about a wine that puts hairs on your

chest! This is Tapa Roja Old Vines Monastrell from Spain. It is ?9, but

k get it from ?7 on multi-buy. The thing about this is that with wines

like this from Spain, which are from lesser known grape varieties and

regions they can be fantastic value for money and so intense and

flavoursome. Something like this, a slow cooked stew where you have got

tonnes of flavour, they're just wonderful. To be honest I could have

put this with a number of different thing. Wines from Lebanon and

Israel, I tried and wines from South Africa and California, big rich

hearty Reds, but always with that lovely refreshing acidity which we

have got in the dish. A good match? A good match. Excellent wine. I'm

happy. A day after, you can do so much with this. I'm not saving this.

I'm going to eat this all at once! Si and Dave are making

a delightful dessert of cider It's very sophisticated

and grown up. But it's also fruity and full

of old-fashioned flavour. Here's how to make our cider

jelly with blackberries. We have a great cider culture

in this country, don't we? We do.

It's very important. And our old apple orchards that have

been long forgotten, now people are getting

interested in them. In fact, two million more

cider apple trees have So the proof of the pudding's

in the drinking, or in our case, the proof of the drinking

is in our pudding. There's not much cooking in this,

but the trick is to keep your Now, we're making a syrup, so bring

the sugar and water to a boil, and leave it to simmer

for 30 seconds. Anything could happen

in the next half hour! THEY SING THE THEME

FROM "THUNDERBIRDS". Into this, place 20

humongous blackberries. Now, we'll leave the blackberries

to macerate, to soak The heat from the syrup will just

release some of that blackberry-ness But it will not cook

the blackberries - that's important. There's an interesting

history to gelatine. Since medieval times we have enjoyed

jellies in this country. But sweet jellies used

to have to be made with, Basically, you'd cook the meat down

- or snouts, or whatever - to release the natural gelatine

and make fruit jellies. You get leaf gelatine like this

or powdered gelatine. In a few minutes,

it'll become flaccid. it'll be just like

a deboned jellyfish. You've got a lovely kind

of violet hue to the syrup. And put that into the syrup

until it's dissolved. There's so much folklore with cider,

where you go round in the spring and you shout at the trees to wake

them up, you go, "Oi!" And it's to wake the trees up

so they blossom so you get He carried it on his ships

for treating scurvy So if you felt shady -

bit of cider, Bob's your uncle. You must have sparkling

cider for this. No point in doing it with flat

or you won't get bubbly jellies. Now to maintain the bubbles,

just pour the cider gently down We want 500ml, which is

the contents of this bottle. We're ready to make the jellies,

so I'll go and get the glasses. Here you go, mate,

straight from the freezer. Right, now, top them up

with the cider jelly mixture up to about there,

I think. Pouring the jelly into chilled

glasses helps keep it Now, you will have more

jelly than you need. We need that jelly later,

so don't try filling them up. One hour in the fridge

and the jelly is set. That softly set, and that's

the key, and what we want This recreates the cider's

effervescence, giving the jelly You've got that nice kind

of crystally effect. On to each glass, pop

five of these berries. Do you remember the jelly mixture

that we didn't put in the freezer? And what it means, you've got

the nice ruckly bits there, but we're going to have a beautiful

smooth top on. You know, it's nice to see

cider being used in quite If you're in a hurry,

put them in the freezer. If not, put them in the fridge

for three or four hours. The bubbles are completely

encapsulated in the It's time to speak to

some of you at home. First up is Malcolm from Somerset,

what is your question? I've got a shoulder of lamb, the best way of

cooking it? Tomer? Rub it, OK? With what? With whatever you want! A

little bit of cumin, I don't know. Let it marinate for a couple of

hours. Are you good? I'm good. Wait, I am not done. Continue. Braise it

in the oven with milk, vegetables, onion, carrots, celery, whatever,

braise it long like we did with the oxtail, then take it out of the

liquid, poll eight and then make a Schwan out of it. Reduce the liquid

and have that is your source. And make a shwarma out of it. Your

classic match with a lamb dish is a Rioja, what about something like a

mall back from a high altitude in Argentina? Does that answer your

question, Malcolm? Yes, thank you. I am sorry, Michelle, I would like to

see food hell. Feyenoord. You have a couple of tweets, Michelle. Douglas

Sarah says my herb garden is coming on a treat. She has lots of lemon

balm, what is the best way to use it? Infuse it into cream and milk to

make a panna cotta. It has a very herbal acidic flavour. Bring it to

80 degrees, no higher than that. Let it sit for at least half an hour, 45

minutes. Soak your gelatine, set your panna cotta. Have it with some

seasonal strawberries. What would you match with that? You need

something as sweet as the dish but something quite fresh with the straw

bits and the lemon, so something like an Australian dessert semillon.

I would like to do something with mince other than burgers, Bolognese,

cottage pie. Tomer? We refer to the archive of the BBC, September 20, do

the deconstructed kebabs! I ate this in his restaurant last night, it was

delicious. Sofia from Nottingham, what is your question? I would like

to ask for a recommendation for a seasonal salad. I love grilling

vegetables. Grilling things like radicchio and end eaves. We have

some squashes, courgettes, broad beans, peas, these are fantastic

additions to a leaf salad. Get some spinach and rockets, leverage war or

sweat it down slightly, grill courgettes strips on a char grill,

to give them more body, crab is fantastic at this time of year,

Brown grabbed from the south coast, boil it off, cracked the shell,

reserve the meet, mix with lemon juice, chilli, garlic, olive oil,

toss it over your grilled salad, job done. Do you like the sound of that?

Wonderful. Heaven or hell? I'm sorry, it has to be heaven. That

mixes things up. Time now for this

week's foodie report. This week we sent chef and Japanese

food lover Tim Anderson to Northern Ireland to visit

the company Ocean Veg, to find out Seaweed is a hugely important

ingredient in Japanese cuisine, it is an essential element in almost

every dish I cook. So I am going to an island off the coast of Northern

Ireland to see how kelp, a delicious sea vegetable, is farmed. Nice to

meet you. Kate, why did you start farming help? I have always had a

passion for the sea, my family come from a fishing family background.

This island is between the Irish Sea and the Atlantic, where the Irish

Sea is at its narrowest between the Mull of Kintyre and Ballycastle. The

tides are really strong. Kelp likes a cold, constant sea temperature.

Nutrients come from the bottom of the see all the time in the tides so

it feeds the kelp. I thought it would be a really nice opportunity

for the island, a new economy, but using a traditional resource,

because help is always gathered here in the wild. Let's try and make a

new business comic here it is. What is the process from seed to harvest?

We take the plant when it is really mature, when it is really matured

gets these patches on it and within that are the tiny little spores. We

put all those tiny spores on twine and when they are between nine and

12 weeks old we bring them out to these big ropes and we wrap the

small twine with the seedlings on it around the big ropes. OK. Then it

starts to grip onto the rope. Very cool. Unlike other plants which

would usually grow through the roots, this seaweed grows through

its front, so every bit of tides, it is feeding, feeding, feeding all the

nutrients of the sea. We bring it in and trim it, than the rest we wash

and then we put it through machines and make tagliatelle shapes, it is

still Brown at this stage. What makes it go from brown to that

gorgeous green? As soon as you drop it in boiling water, it turns bright

green instantly. That is like magic. You have all these lovely premade

kelp products, if you wanted to just use the kelp in a simple, quick

dish? Put them in a stir-fry, toss them in the pan with butter and

serve them with fish or anything. The noodles are fine, you could eat

those as a salad. So good. Really, genuinely good.

This is also delicious. What is interesting for me is I am used to

seaweed being something that you get is a background flavour or garnish,

here it is the star of the show and it is really fantastic food. Not

only that, it is made in the British Isles. Amazing.

And thanks for bringing some sea kelp back for us.

We've got pesto and noodles - Tomer, Christian any suggestions

It is new to me but the flavours are fantastic, it has more texture than

normal pesto. Fresh linguine, crab meat, lobster as well, clams, maybe.

And the noodles, pan-fried them? They would be nice and crispy,

tempora batter, in the deep fat fryer. Garlic mayonnaise. That would

do it for me. Tomer, you're on 44.32 - room

for improvement there. Christian, it's your first attempt,

how are you feeling? As confident as I can be. Come this

way. You must use three eggs but feel

free to use anything else from the ingredients in front

of you to make them The clocks stop when your

omelette hits the plates. Let's put the clocks on the screen

for everyone at home please. A lot of butter going on here. I

feel like I should shake the hand but I will not interfere. I want

cooked omelettes, please. Cooked. Cooked omelettes. A very interesting

mix. Tomer is shaking, Christian is scrambling. I want an omelette, not

scrambled eggs. Looking good. I want it cooked, Tomer! Looking good. Oh!

Well, that was impressive. I think they deserve a round of applause.

Fantastic. We can take a breath and look at the

lovely omelettes, if we would call them out. This is the perk of the

job. No more seasoning, come on, now. This scrambled egg situation of

the year. Well seasoned, a lovely bit of butter and I like the fact

that the butter has gone a bit brown, very nice. Tomer, an

interesting presentation. It is a Jackson Pollock dedication.

Wonderful. Equally good, good flavour and good seasoning. It is

down to the Times. I am sorry, I have hot omelettes sliding down my

throat now! Christian, what time do you think you got? 25 seconds. You

are close. They are telling me in my ear that you have 30 seconds. 31.44,

which puts you on the board. Unfortunately way down, around here.

Ngatai up. You have fallen off, that is grand! I will put you on later.

Tomer, have you beaten your time? We ended up pretty close. 32.40. Not a

huge time difference but it means that there is, unfortunately, has to

goal in the bin. I am sorry, I know it is your first time but it goes in

the bin, apologies. You will have to come back and improve, we will not

judge you an omelette challenge! So will Michelle get

her food heaven, pasta, We'll find out the result

after Nigella Lawson treats us to a delicious rolled pork loin

with her mystery mashed potato. Even the memory of Italian markets

provides constant inspiration. Everyone's robust and joyful

attitude towards food Never more so than when I'm making

one of my extra special suppers, This is just a bit of pork loin

that's been derinded, and you've seen what's happened

to that, and opened out like a book. I'm flavouring this

pork from within. I love this method of

flavouring from within. It means you really

get it intensely. On top, I am going for the honeyed

saltiness of the Parma ham. In fact, you could say

going the whole hog. I'm intensifying the heat

of the garlic with the fieriness It always makes me

feel very Italian. Try and roll it up tightly,

so you keep all the flavour in, and it'll just curlicue out

as it cooks. When you get the pork,

ask for a bit of butcher's twine at the same time and don't feel that

you need to be expert to do this. When you've seen me tie it,

in very inept knots, These need to be, I would say,

at about four-centimetre intervals. So we've got flavour

running through it and now, I need a little flavour platform

to lie it on. You can use onions, but I am

a banana shallot freak, And then, you could arrange them

on your roasting tray... ..and then scatter the stalks that

you've got left over A little drizzle of olive

oil, regular olive oil. And then when it's had about an hour

and a quarter in the hot oven, it'll be golden on top

and cooked inside. This is exactly how I want it -

super-juicy and golden. Now, THIS is an example

of laziness rewarded. I didn't peel the shallots

and I never do, and the reason why these juices are so deep

and glorious and bronzed And now, the gravy

continues to make itself. Splash of dry white vermouth,

although do use white wine And another splosh of

recently boiled water. Let me just scritch

about the pan a bit. So I can leave that to rest and I am

going to do my mock mash. I am aware that the notion of mock

mash sounds hideous. I've got some warm milk here,

not too hot, a bit of butter. The reason why I call this

mock mash is because it tastes like mashed potato,

but no potato has been harmed The authentic Italian

version would add eggs, and then let it get cold,

and then cut out shapes. I want to grate a bit

of nutmeg into here. I'll turn this off, before

it gets even thicker, I've grated it already, because

they're a greedy lot over there. You'd be surprised how many people

eat this and don't realise it This is an easy job,

a few firm slices. So now these slices of pork can

nestle in their garden. Somehow makes a roast look

lighter, more exciting. Not that there's anything

wrong with a roast. I'm far too Mediterranean

this evening. But I just would like to use

these juices to add gleam There was a stewards inquiry into

the omelette challenge and Christian you are on the omelette challenge

board and not in the bin! It was down to the fact that the pastry

went hay wire earlier that I felt I had to put you in the bin!

Right, it is time to find out whether Michelle is getting her food

when or food hell. Food heaven could be

pasta puttanesca! Star anise, ginger and we will serve

it up with a fresh aromatic salad. A lot of your hell ingredients, but it

could go either way, it is down to the chefs and the wine expert to

decide. What do you think, heaven or hell for Michelle, now she is

standing right here! It has to be hell. I thought we were getting

along. OK, so we have got two on to hell. Christian? It's hell for me

too. Guys, come on. Michelle you are the loveliest person! I thought they

were going to be kind to you. You have got a lot of convincing to do

guys. If you are worried about it. We are going to slow cook it. A lot

of the fat just renders down. For the marinade we have a gorgeous

combination of ingredients. We will have hoisin sauce, honey and

ketchup. And we're going to add honey and I know that you said

fennel was another one of the ingredients that you don't like. Why

is that? It is just a really sharp taste. When I try it, I think no. Do

you like liquorice? No. The difference, I like fennel, but I

don't like liquorice. Here it is all about creating a round aromatic

flavour and that's what we're after here. I mean, I like ginger. That's

a good start. We've got the ginger going in. That's a good start. Cool.

The ginger will echo the aromatic flavours. Have you ever had pork

belly that you've enjoyed? No. Great, OK.

LAUGHTER I tried some at my brother's once

and it just tasted like I was eating fat and I couldn't understand what

the appeal was. OK. Are you telling us live on television that your

brother's pork belly wasn't up to scratch? Sorry, Johnny. No hard

feelings. I can see the special on The One

Show right now. If you have the time this would be perfect to leave it to

sit and marinade overnight and really try and get the flavours into

the pork belly. Again, with any cut of meat like this, where it is

cheaper, it is all about doing that extra bit of work where you don't

have to do too much to it, but it is all about the time put into it. This

pork belly goes straight into the pan. You could add red onions. The

pork belly goes into your pan and you could put clingfilm over the top

and have it resting in the marinade. That marinade smells nice. It smells

gorgeous. You could use it for barbecues of the it is a really

great barbecue sauce too. The guys are making up a gorgeous salad. Tell

me what you're doing? I have got radishes, spring onion and mint and

we will be chopping that up nice and final and I'm going to shred a

Chinese cabbage and a hispi cabbage. Tell us about the dressing Chilli

and lime zest and I love using mortal mortgage mortgage he and

pestle -- morter and pestle. You're trying to find the contrast between

something rich and morish with something that's fresh that you're

getting with the flavours. We know thaw don't like cab ablegage, but

hopefully the dressing will bring it together. You can

do it without the pestle and mortar. We're going to slice up this. It is

a gorgeous cut of meat and you can see how tender it is. You can cook

this up to two hours. So I'm just slicing it off the bone for ease of

serving and you can see the sticky sauce that you've got with it. The

sauce looks cool. That sauce, what's in the base of that pan, that's

going to, if you reduce that down as well, you'll get a gorgeous glaze to

spread over the top here as well. So we're nearly good to serve up. It's

looking delicious. I can smell that from here. It smells really fresh.

Crispy, crunchy, it will help balance the richness of the meat.

All the things you want. Michelle, we're going on this roadshow now,

this is the next thing... Yes. That is. That is. This is fierce

exciting. When does it kick off? It kicks off in June. So yeah, it's

live every day. Very early starts we're up at 4am. It's on BBC day

time BBC One so... We expect to see you over the summer. I wear an array

of helmets. Different types of helmets, working with the Fire

Brigade and Mountain Rescue Team and cracking down on the appeals across

the country. So it's pretty full-on. You will be travelling all over the

country? Literaty everywhere. Up and down the country. That's it.

Wonderful. Wonderful. It sounds like you've done lots of Carey things.

How does facing your food hell rate? I am feeling hot under the collar.

I'm willing to face a challenge, know, so I'm going to try it out and

hopefully you've convinced me! I think it's the dish to do it. These

are some of my favourites. Are you feeling confident? I am feeling

confident and I feel like the pork belly that the state it's in is

going to really impress you, we have got really great flavours. We have

got rice and we are going to finish the salad with peanuts and they are

going add crunch and salty flavour. You describe it well. I sell it

well. He's trying. Are we getting there? Somewhere close? It looks

attractive. It does! We're going to finish it off with

the pan juices. That sauce does smell. Count down. Count down.

Beautiful. I'm going to get you guys to get us some knives and forks to

taste with. I'm going to finish this off with mint leaves and it's ready

to go. Gorgeous. Peter, you're worken on our wine. -- working on

our wine. I know you're hell, but this looks

tasty. We will move these out of your way. Looking good! We want to

make sure that you get a good bite just to ensure thaw get a proper

taste of it. -- ensure that you get a proper taste of it. Dig in and let

us know what you think. This is the moment of truth to see if we can

convert you to pork belly. I hope my brother is watching this. He will be

very proud. This is the one he's expected to make for you. The next

time I'm down, Johnny. Thank you very much. This is Kumeu River Pinot

Gris. It's about ten quid. We need something soft and round and juicy

to go with it. Something with a little bit of richness to compliment

the sauce. Also the freshness there, you have got a lovely acidity. It is

about ten quid which is great value. You've only gone and done it. That's

actually very nice. That's a result. Fantastic.

Well done. Yes, well done. That's a result for the end of a Saturday

Kitchen. No, that's tasty. What is it? Is it because it has reduced

down? It tastes meaty. It doesn't taste fatty and grisly. A few people

have been asking on Twitter about my mother who is in the studio today!

It's Bring Your Mammy To Work Day! This is like Bring Your Mammy To

School Day. Cheers mammy. She didn't know she was doing this when she

came with me. Thanks, guys. OK, well, guys, that was a great time.

Wonderful. That's all from us today on Saturday Kitchen Live.

Thanks to our fantastic studio guests, Tomer Amedi,

Christian Edwardson, Peter Richards and

All the recipes from the show are on the website,

Next week Matt Tebbutt is here with chefs Vivek Singh

and Eleonora Galasso and wine expert Sandia Chang.

Don't forget Best Bites tomorrow morning at 9.45am on BBC Two.