21/01/2017 Saturday Kitchen


21/01/2017

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It's time for 90 minutes of sizzling hot sensational food!

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I'm Matt Tebbutt and this is Saturday Kitchen Live.

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We've got some absolutely outstanding dishes

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Making her debut on the show, Tonia Buxton is creating a fantastic

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Greek feast and Fernando Stovell is dishing up his take

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on contemporary European cuisine with a Mexican twist.

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Your first time here, are you nervous? A little.

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What are you making for us? It is lamb kofta with spicy tahini dip.

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Nice. Is that party food? Finger food? You can make it into finger

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food or burgers. It is versatile. And Fernando? I am making

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char-grilled, grain fed Lake District beef fillet, brassicas,

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truffle marsh and ox tail jus. Is it a Mexican take? No, it is 100%

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British. That looks very British? I am half British half Mexican.

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So looking forward to celebrating both.

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And we've got some brilliant clips from some of the BBC's biggest

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food stars: Rick Stein, Nigel Slater, The Hairy

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Our special guest today is an actress, award winning

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She's currently starring in the hit BBC series Silent Witness, please

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welcome the hugely talented Liz Carr!

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Liz, good to have you here! Liz, hugely talented! Nice to have you

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here. Good to be here.

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Now, we are talking about all things Silent Witness. You have been there

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a long time? Five years. But, importantly, you are going to face

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your food heaven and food hell? Yes. What is your food heaven? It is the

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crab. I become a different person when eating it. It is like a craft

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and activity. I like doing something! But always a bit risky

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but I Reich that. Also an excuse to have hot butter. I like that, pretty

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much any seafood, apart from oysters.

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My hell is keen war. Why? I mean the word for a start is

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enough. It is already up itself! So it already knows, it's an arrogant

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food. -- Quinoa. I didn't like it for that

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reason. Plus, it is healthy. I don't like superfoods or raw foods. I like

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foods, I know I possibly don't look it! But let's get it out there, I do

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love a good meal but I can't put weight on.

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Some people think that is a blessing.

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So, for your food heaven I am making crab claws.

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For your food heaven I am going to make deep fried crab claws

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I'll mix prawns, ginger and garlic together and then wrap this mix

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around the crab claws and deep fry, and serve with ravioli filled

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with crab meat and Nduja paste in a crab stock with coriander.

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Nduja piece is a spicy sausage. You like that? Sounds great.

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But if you get hell, then it will be quinoa.

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A 'healthy eating' dish of quinoa, raw kale, chickpeas,

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which I'll dress with a peri-peri sauce and serve with slices

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of chargrilled pork shoulder and scatter over fresh nuts,

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But you'll have to wait until the end of the show to find

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If you'd like the chance to ask any of us a question today then call:

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If I get to speak to you, I'll also ask you if Liz should

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face her food heaven or her food hell.

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You can also get in touch with social media using

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What can we do? I will get you to do shopping.

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Can you chop the herbs for me. Sure I am making a simple kofta

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recipe. You can use any meat but lamb is very Greek. To that I am

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adding a sweet potato. Is this a traditional recipe? It is

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quite traditional. But the way I look at thing, you have to keep

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traditional but use the ingredients that you have in the country you are

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in. So maybe in Greece we don't use sweet potato so much as we can't get

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it there but I like sweet potato, so I decided to Serb it up a little

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bit! Great. I do like coriander.

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So this is very Hershey? You want lots of herbs, and spice and

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flavour. If you imagine in Greece, the taste of the herbs, it is

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amazing. They are grown in sun light, unlike the herbs you grow on

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your window sill here. They do taste well but not the same.

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Are you in Greece a lot? Yes. I cook at a real The Real Greek restaurant.

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We have been sourcing produce from small producers. So we have been

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using wines from Greece, from Santorini, looking at herb producers

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and bean producers. It is a very exciting time. Go think Greek food

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is well represented in London? Or getting there? It's getting there.

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It's getting there. I'm using a garlic marsher. Don't look! Is that

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a favourite of yours? It is because it is fast. When you are cooking at

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home, I'm a mum, I cook for four, this is easier than chopping. Not

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that I have anything against the way you do it but I prefer my moment.

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That is fine. It is your moment. Instead of using meat can you use

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fish? You can, tuna, white fish, which I sometimes steam off.

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You can do it all very quickly and throw whatever you want in.

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Sometimes if I have left over broccoli, I even add that in.

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Greek yoghurt? Seriously, now, is there another type of yoghurt that

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is worthy apart from Greek yoghurt?! It is high in nutrients, it is the

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best flavour in the world. Is that your stance on Greek food?

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The thing is that the Greeks have been here since 1600 BC, and

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anything you do, it is all Greek, even from the Italians, it has all

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been copied from the Greeks. I could have an argument with that?

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I have fantastic arguments with the Italians.

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The Italians are very good at that. During the classical Greek empire,

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the Romans came after, they stole our recipes and ideas, that is where

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a lot of their cocking comes from. You see yourself as the dad on My

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Big Greek Wedding. You are the dad, Gus. Do you

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remember the line? Don't worry, I cook lamb! I have a story about

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that. My brother brought a friend back. She insisted that she feed

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him. I said, did you like the ribs, that he had there but he had been

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vegan for five years. Right, I need favour, I need you to

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make these up while I make the Tahini.

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And you also rot a book that claimed that Greek food was good for your

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sex life? I knew that would come up! I wrote a book all about healthy

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eating and how to improve your lives through eating healthy. One of the

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chapters, was to eat Greek for a week to improve your libido! And it

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can! So, what went into this? We have sweet potato, parsley,

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coriander, mint, dried cumin and fresh coriander and cumin, salt,

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purpose and pork and no, lamb! Lamb! My goodness! So, in here I am making

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a Tahini sauce. We have three tablespoons of Tahini, a pinch of

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salt and garlic and lemon juice. I almost also adding Greek yoghurt and

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chilli to pimp it up a bit. Greek food in Britain now has such a

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good name, don't you think? Yes. Every single one of the chefs in

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every single restaurant has a Greek style of something. So I think we

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have done a good job of getting Greek food out there.

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It is becoming more widespread? Yes, and appreciated. Before you would

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think of a greasy kebab with garlic sauce and chips on top but actually

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Greek food has a lot of vegan and vegetarian recipes. We are working

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on lots of vegetarian recipes, at The Real Greek, because of the Greek

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fast that is coming up. You told me of this earlier, I

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thought Greek was a meat-based diet? It is now that they are wealthier,

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in my mother's day, they could not afford it, it would be a very

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vegetarian style cooking. If you'd like the chance to ask any

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of us a question today then call: Calls are charged at your

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standard network rate. There are lots of people on social

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media are saying that pronunciationst of kofta is pretty

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terrible. Well, to see it in the Greek way it

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is said... And apparently Nduge is wrong as well.

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How do you say it? Nd you cans uge... I don't know, I'm from Wales!

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Now, I just need to taste this before I serve it.

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OK, did you put chilli in the Tahini as well? Yes, sir, I'm putting

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chilli in. How long are these in for, Tonia? 20

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minutes in a hot oven. That should do them. Depending on the size. If

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they are burger size a little more, if they are smaller a little bit

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less. Shall I start to plate them up?

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Could you, I will add some more lemon juice to my Tahini sauce.

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These are so simple, versatile but what makes them is the Tahini sauce.

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I like the idea of calamari. Calamari, you can use the egg to

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bind it. I want to go back to the pronounce

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air strikes Fernando... Calamari! Yes, with the hands! I am my

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mother's daughter, what can I say! -- pronounciation We have done this

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in fancy way with the lettuce but you can put them in a wrap or a

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burger. Whatever you fancy.

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Right, beautiful. Remind us of what this is? In your best Greek... Lamb

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kofta with spicy tahini dip! Very nice, very nice! Right, let's see

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what Liz thinks. Right, here we are, Liz.

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After telling me before going on air, you were not massively keen on

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meat. But, lamb is my Sunday lunch.

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Oh, is it? Yes, I do love it. Knife and fork or fingers? I think

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if you are doing it the Greek way, it would be with the fingers. Well,

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I will do it the Greek way. This is what the Mexicans copied the

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Greeks to make! Everything stems from the Greek! Susie Barrie is

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picking up the wine this week, she's in Hayesle mere.

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She's in Haslemere, but before she made her choice she visited

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Today I'm at the incredible sculpture Park in the rolling Surrey

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Hills. Before I choose this week's winds and going to get my culture

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fix and check out some of the 600 sculptures on display.

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In the depths of January, what could be better than a taste of summer,

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which is exactly what Tania has dished up for us with her delicious

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lamb kofta. And if we are talking summer, one option surely has to be

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a glass of rose, something like this Peter O'Dwyer which works

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brilliantly with lime. But there's much more to this day stand just

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lamb. With the tangy dip and the crunchy lettuce and not to mention

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the lovely fresh herbs, we are actually in white wine territory.

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And so I've chosen the thoroughly Mediterranean 2015 Atlantis

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Santorini. A little-known secret that the beautiful Greek island of

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Santorini produces stunning white wines, largely based on the local

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grape variety. These are world-class white wines. Ooh, that's a wonderful

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combination of white peach fruit with lemon zest and then heady wild

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herbs. It really is summer in a glass. There's plenty of sun ripened

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fruit here to balance the savoury lamb and the spicy dip. But it's

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also fresh and dry and pithy enough to cut through the rich elements of

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the recipe. And finally a salty, sea breeze tang, very typical of this

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grape variety. If you close your mind for a moment it almost

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transports you to that island in the sun. Thank you, Tonya, for bringing

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a flavour of Simon Marcil to this chilly January morning, and for

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giving me an excuse to do exactly the same. STUDIO: How are you liking

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that? I really liked this wine and I love the fact she got a great

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variety indigenous to Greece. And Santorini is renowned for its wine.

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In order to grow vines, it is so harsh, they have to grow them in a

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basket so the grapes grow inside and the vines are outside and the leaves

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are on top protecting from the winds and harsh conditions. Really? Can

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you get hold of Greek wine quite easily? It's difficult, but we are

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starting to bring more and more over and that's one of the things I'm

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interested in doing, supporting local suppliers. You can get it in

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some of the larger supermarkets. Have you tried that? I have. How is

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it? It's nice. I'm not really a big wine drinker. You're not really a

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big wine drinker? Yeah, the red meat thing, now the wine. All wine tastes

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a bit the same to me. Sacrilege! Cuts the acidity and the fact must,

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delicious. Impressed with that. What are you doing later? My take on beef

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Wellington. How are you with pastry? The pastry sounds great! I'm joking.

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And there's still time for you to ask us a question.

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We're going to need your calls by 11am, please.

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Time now to join Rick Stein, on his trip around the Far East.

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He's in Cambodia visiting a coconut farm to before whipping up

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Marco Polo said he preferred coconut milk to wine. I wouldn't go as far

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as that but I recall a saying from the South Pacific, a man who plans

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coconut plants food and treat, vessels and clothing, home for his

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family and heritage for his children. Coconut is also the

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foundation of this lovely dish made predominantly with pork and

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pineapple. First I chopped some shots. This is fresh turmeric and I

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must say it's a bit of a revelation to me. I'm just used to using the

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powdered stuff, but it's so wonderfully fragrant. And it's the

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main constituent of the Cambodian curry paste, the other being lemon

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grass. One of the things I've really learnt about my journey through the

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far east is that these pastes are so important. You've got various

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different pastes in Cambodia, Thailand, red curry paste, green

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curry paste, in Indonesia you've got the basic curry paste the use

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everywhere, and in Malaysia, they are all different. The trouble with

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turmeric of course is that you walk around for days with yellow fingers,

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it looks like you are a chain smoker. So all this lemongrass, lime

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zest, can feel lime leaves, turmeric, all go into my trusty food

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processor along with a drop of water, some salt and of course the

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all-important shrimp paste. In Cambodia they use a mortar and

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pestle but that would take a long time to pound down into a paste. And

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this, after all we are in the West, is the quick way of going about

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things. Oh well, plainly taking your time is the best thing, and cooking

:21:07.:21:10.

should never be rushed. I have to admit I made a bit of a mistake,

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apart from burning out my grinder, and also cut the lemongrass too

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long, and it's really woody. The reason I did that is because in

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Cambodia they use the whole thing but it's not as dry, I think. But we

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all live and learn, even me. Now I great the fresh coconut which is so

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important to this dish. You get a lovely subtle background flavour and

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it sickens me sauce. I fry off the pork which is very lean. People

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don't like the idea of pork stew but when you come to pork curry,

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anything with lots of spice in it, it's a whole different manner. They

:21:51.:21:54.

use pork a lot in south-east Asia. I think the point is, because there is

:21:55.:22:01.

so much aromatic flavour going with it, it works a treat. Also anything

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sharp works really well with pork. The fact we've got pineapple in this

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makes it very satisfying. And I'm using grated coconut to thicken the

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curry at the end. The secret to all this cooking in this part of the

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world is the curry paste. It transfers any cut of meat or fish

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into something exotic. I must say I'm very happy about this because I

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was a bit worried about that lemongrass, it hadn't sort of been

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pulverised enough with the mortar and pestle, but I think it looks

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quite rugged. There I say it it looks a bit bloke-y. I don't like

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things too neat and tidy. After one hour the pork should be nice and

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tender. Looks extremely nice and it's smelling wonderful. Now I'm

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going to add the grated coconut. You don't need a lot of it but as I said

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earlier you can see how it binds the dish together and it tastes so good.

:23:03.:23:08.

These are tiny aubergines, but they are still quite unusual in the UK. I

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have to say I got these in Saint Austell, of all places. Things are

:23:14.:23:20.

changing. The little tiny ones, you might have seen them, they are

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called pea aubergines, partly because they are so small, and they

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are a little firmer than normal. I'm going to put them in the curry and

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they'll be done in about ten minutes. These little aubergines are

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really nutty and they stay firm in contrast to the pineapple which

:23:36.:23:38.

softens and gives so much sweetness to the dish. I suppose you could use

:23:39.:23:44.

pins but they are so easy to buy fresh and they make the kitchen

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smell so good. And now coconut milk. People often ask me what the

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difference in Cambodian food, what makes it so special? I think this

:23:55.:23:58.

dish says it all. It's incredibly fragrant, it's really rich, with the

:23:59.:24:04.

yellow turmeric colour it's lovely. And actually it's not particularly

:24:05.:24:08.

hot, and that is a typical characteristic of Cambodian food.

:24:09.:24:12.

They always serve lots of Chile of course, but the dishes themselves

:24:13.:24:16.

are not searingly hot. At its very fragrant, and if you compare this

:24:17.:24:21.

with something like a sort of curry from northern India, this is sort of

:24:22.:24:26.

light and floury. And the other ingredients, the coconut, those

:24:27.:24:28.

little aubergines, and the pineapple. And I'm going to finish

:24:29.:24:34.

off with some tamarind, fish sauce and palm sugar, everything that

:24:35.:24:42.

actually grows in Cambodia. Take a little bit more. It's very

:24:43.:24:48.

concentrated, fish sauce. I don't need to put much in, probably about

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another teaspoon. And now for some palm sugar. You always get that

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combination of sweet and sour in both Thai, Vietnamese and Cambodian

:24:58.:25:03.

cooking. Teaspoon, maybe a bit more, I'm just guessing. The tamarind has

:25:04.:25:08.

an acid flavour which adds so much fresh tartness to the dish. I'm

:25:09.:25:13.

using BCF to pulp without the seeds. It's such an important part of the

:25:14.:25:24.

cooking -- I'm using the sieived pulp without the seeds. It's a

:25:25.:25:29.

combination of the fish sauce, tamarind and sugar, it's easy.

:25:30.:25:35.

That's what's so nice about south-east Asian food, it is so

:25:36.:25:39.

easily put together. Get the basil in and we are done. All that's left

:25:40.:25:47.

now is to allow these fresh leaves to wilt into the dish. There's an

:25:48.:25:51.

old saying that you should always tear basil and never cut it. I think

:25:52.:25:56.

it's because steel blackens the cut edges. I'm using holy basil here,

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with its incense like smell, many people consider it to have religious

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significance. Finally, because it's a mildly spiced and fruity curry, I

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had a few little red jewels of finely chopped chilli. And that's

:26:11.:26:12.

it. He's back next week with more foodie

:26:13.:26:16.

stories from the far east! Rick cooked a very traditional

:26:17.:26:22.

coconut and pineapple curry and I'm now going to use coconut

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and pineapple in a very I'm going to make coconut tart. I

:26:25.:26:35.

resurrected this from a dish I used to make a long time ago, from the

:26:36.:26:42.

90s, from the sugar club, and I've forgotten his name, it's gone

:26:43.:26:44.

completely out of my head but I'll come back to you in a minute. That's

:26:45.:26:50.

terrible. Recapture. I'm going to make coconut tart and a little

:26:51.:26:54.

caramel with some pineapple and some chilli, star anise and vanilla.

:26:55.:26:59.

Peter Gordon, there you go. That's live for you. Let's make this

:27:00.:27:08.

caramel. Now, Liz, tell me about Silent Witness. I've been in it for

:27:09.:27:16.

five years, the character is good at forensics, quite sarcastic, as you

:27:17.:27:20.

might gather. Very cutting. It's not a massive acting leap. It's not a

:27:21.:27:26.

big stretch? It's not, to be fair. I'm kind of gauging that. She made

:27:27.:27:33.

perfect sense to me. I find her a little bit terrifying? Are you

:27:34.:27:38.

finding the terrifying? No, no. You seem slightly on edge. This is not

:27:39.:27:49.

that easy! I've noticed. Although I make it look easy, yes, thank you, I

:27:50.:27:53.

think that's what you meant. But she really knows her stuff and she takes

:27:54.:27:57.

apart all the rest of the characters? She does. How do you

:27:58.:28:02.

swot up on that? You just learn the script, really. And if you really

:28:03.:28:09.

need to know how something works, you do your work, you do your

:28:10.:28:11.

investigation, get your own forensics and do it. You have a lot

:28:12.:28:18.

of experts? We do, everything is checked and verified as much as

:28:19.:28:22.

possible. But it is not a documentary, sometimes there is

:28:23.:28:26.

artistic license. You'll notice we don't always wear the latex gloves,

:28:27.:28:30.

we rarely wear the white coats, and that is for the camera's point of

:28:31.:28:35.

view, it looks more interesting. But in terms of doing the forensics it

:28:36.:28:40.

is all real and research and we have them on set advising us at all

:28:41.:28:45.

times. I spoke to my wife last night, very interesting that there

:28:46.:28:47.

has been a huge rise in the number of young girls and women studying

:28:48.:28:52.

forensics and pathology because of these role models they see on TV?

:28:53.:28:58.

Apparently Silent Witness is the longest-running crime drama anywhere

:28:59.:29:01.

in the world, 20th anniversary this year. In that time these programmes

:29:02.:29:12.

like CSI, we are fascinated by forensics. Yes. I can understand

:29:13.:29:17.

that, I think it's brilliant getting more women into science, into

:29:18.:29:20.

universities, absolutely. Got to be a good thing. What can you tell us

:29:21.:29:25.

about the next storyline? I'm so excited. What is always said on the

:29:26.:29:30.

Silent Witness website is, very little is known about Clarissa's

:29:31.:29:33.

past life, and I think that's because they did not know what to

:29:34.:29:38.

say, think they were just being a bit lazy. I just thought they had no

:29:39.:29:42.

imagination, I'll be quite honest, and they weren't very creative.

:29:43.:29:46.

Let's hope they're not watching! I think they are. After five years,

:29:47.:29:54.

come on, she does have a life. So I sort of pushed a bit. So in Monday

:29:55.:30:00.

and Tuesday's episodes we get to meet Clarissa's long-term husband,

:30:01.:30:05.

Max. And will he play a big part going forward? He is, actually. And

:30:06.:30:12.

what's great, through somebody else, we see her different meat, because

:30:13.:30:15.

you are always different with a partner. A softer side? I think you

:30:16.:30:25.

do. A more fun side. She is sarcastic but he makes her laugh in

:30:26.:30:29.

a way the others do, and I think you see a more vulnerable side we have

:30:30.:30:31.

not seen before and that's important. But he comes in as part

:30:32.:30:34.

of a case. Are you all right, there? OK! Normally, they say I'm the fire

:30:35.:30:54.

hazard! Nervous laughter! That will be on the front of the Mail now!

:30:55.:30:58.

Relax, it's fine. OK. Recap. In here is sugar, lemon

:30:59.:31:06.

zest, lemon juice, grated coconut. In here is sugar, a bit of Chinay, a

:31:07.:31:11.

star anise, and vanilla. Beautiful. Looking forward to it.

:31:12.:31:17.

Good. I'm glad you're paying attention.

:31:18.:31:22.

Forensic detail in everything I do! Now, tell bus this, when I read

:31:23.:31:27.

about it, I did chuckle but it is quite dark. Your musical? I have

:31:28.:31:36.

rained am performing in a musical, assisted suicide. It sounds a riot!

:31:37.:31:41.

It is. The most controversial part is probably the title but I have the

:31:42.:31:47.

view whereby I'm opposed to assisted suicide, I have decided I'm a

:31:48.:31:53.

campaigner but Lts I'm a performer and a committeeda, could I combine

:31:54.:32:00.

them? We were at the Royal Albert Hall, oh, my goodness, it went a

:32:01.:32:04.

little wrong technically. Then I was on stage, trying to make it work but

:32:05.:32:09.

we got a standing ovation. It was amazing.

:32:10.:32:12.

Do you prefer the stage stuff to the TV stuff? There is something amazing

:32:13.:32:20.

about getting that immediate feedback. And if you are an extrow

:32:21.:32:28.

verity, it is incredible. If you can make a connection with an audience,

:32:29.:32:32.

either on TV, or live, that is what you aim to do, to impact on people.

:32:33.:32:39.

Are you all right? There is a little bit of stuff on there. Quite a lot

:32:40.:32:49.

down there on your shoes! Have you always enjoyed come Eddy, or did

:32:50.:32:53.

that come from a place where you have to laugh through adversity? I

:32:54.:32:57.

think it's a bit of everything. My mum and dad are very funny. They are

:32:58.:33:07.

a bit Morecambe and Wise. But then my mum is quiet and mild-mannered

:33:08.:33:12.

but comes out with killer lines. So I grew up, I think, with a lot of

:33:13.:33:17.

come Eddy. But you are right, putting people at ease. People are

:33:18.:33:21.

scared around disability. They are not quite sure. There is a lot of

:33:22.:33:26.

ignorance, because we don't see it quite so much or come into contact

:33:27.:33:32.

with it but for me, if you have a joke or whatever, it really does put

:33:33.:33:39.

people at ease. It breaks down barriers? It really

:33:40.:33:43.

does. Just a slice for me. It looks gorgeous.

:33:44.:33:49.

Right, this went in, I shall stop waving this knife around! It's like

:33:50.:33:54.

an episode... But I think we know who did it! Bake in in the oven for

:33:55.:34:01.

40 minutes. Bring it out, let it cool.

:34:02.:34:09.

In here is the sauce, the chilli, star anise, vanilla, the aniseed

:34:10.:34:17.

taste, and that's it, right, let's see if you like it.

:34:18.:34:23.

You are funny, you are nervous! Well, I have a sense you are going

:34:24.:34:28.

to be brutally honest, which is never a great thing on live telly!

:34:29.:34:34.

We are just going to go for this. This is really hot. I'm not going to

:34:35.:34:38.

use this one. This is the stuff, it really is.

:34:39.:34:43.

I don't want to scare you but I'm going to stand up. It's not a

:34:44.:34:48.

miracle! She's cured! I'm good but I'm not that good! Oh, my God, she's

:34:49.:34:56.

cured. It's the power of food. Or the power of you, you touched me and

:34:57.:34:59.

I stood. I stood up! Right, OK. It's what I

:35:00.:35:04.

do. There we go. Right, try that.

:35:05.:35:13.

Can I get a drink! Anyone got any more rum?! I really like it.

:35:14.:35:22.

Is it properly nice? I promise you. It is full of sugar and caramel it

:35:23.:35:30.

is breakfast pudding. I'm eating breakfast pudding and drinking wine.

:35:31.:35:35.

I am really happy. Everybody is loving you this morning

:35:36.:35:38.

on social media. Are they? It is quite nice, as

:35:39.:35:42.

everyone thinks I'm Clarissa! It is quite nice, as everyone

:35:43.:35:47.

thinks I'm Clarissa! So what will I be making for Liz

:35:48.:35:49.

at the end of the show? For your food heaven I am

:35:50.:35:52.

going to make deep fried crab claws I'll mix prawns, ginger and garlic

:35:53.:35:55.

together and then wrap this mix around the crab claws and deep fry,

:35:56.:35:58.

and serve with ravioli filled with crab meat and Nduja paste

:35:59.:36:01.

in a crab stock with coriander. But if you get hell,

:36:02.:36:04.

then it will be quinoa. A 'healthy eating' dish of quinoa,

:36:05.:36:06.

raw kale, chickpeas, which I'll dress with a peri peri

:36:07.:36:10.

sauce and serve with slices of chargrilled pork shoulder

:36:11.:36:13.

and scatter over fresh nuts, But you'll have to wait

:36:14.:36:15.

until the end of the show to find And what is happening on the

:36:16.:36:27.

subtitling for quinoa? Apparently they've been coming out as "keen

:36:28.:36:37.

wire"! Now is that good? That was really bad timing.

:36:38.:36:42.

Now it's time to catch up with Nigel Slater who's using up

:36:43.:36:46.

left overs in a chicken and cous cous salad and some

:36:47.:36:49.

Better than quinoa, do you think? Yes! Let's take a look.

:36:50.:37:07.

Heaven is opening the fridge and finding the remains of somebody's

:37:08.:37:11.

roast chicken. In my book, leftovers should be a joy, not a core.

:37:12.:37:20.

With all this chicken, I'm going to make a salad for Monday night. But

:37:21.:37:25.

not just one of those salads that is a bit of left over meat and a few

:37:26.:37:29.

leaf but something really interesting. I wanted to have

:37:30.:37:35.

substance to it. I could use rice, lentil, or cracked wheat but I'm

:37:36.:37:40.

going to use couscous. So my Monday night supper is a warm chicken salad

:37:41.:37:47.

with couscous. As my main grant is the left over chicking, it will need

:37:48.:37:54.

help to make it into a tasty dish. Now these are leftover but it is

:37:55.:37:59.

very important that they don't taste like leftovers. I want something

:38:00.:38:05.

vibrant and bright to shake them up. So I'm making a dressing with citrus

:38:06.:38:12.

juice. Squeeze into a new bowl the juice of two lemons and two oranges.

:38:13.:38:18.

Add some oil and season with salt and pepper. Then I put the dressing

:38:19.:38:23.

on to the couscous and let it soak up. To compliment the tangy dressing

:38:24.:38:29.

add some good-sized chunks of orange. When you use leftovers, the

:38:30.:38:34.

whole generosity thing is important. Otherwise it looks mean, and you're

:38:35.:38:38.

aware it is something you found lurking in the fridge. I want them

:38:39.:38:43.

to be juicy pieces when I'm eating my salad. I always grow fresh herbs.

:38:44.:38:49.

It's really easy to do and it makes such a difference. Chives and basil

:38:50.:38:54.

are ideal for this dish. If you like lots of basil, or you

:38:55.:39:00.

like lots of coriander, then put lots in - it's your supper, it's up

:39:01.:39:06.

to you. Put everything into the same bowl and mix gently, it's that easy.

:39:07.:39:12.

But don't overmix! It's all about the lightness of touch. I'm quite

:39:13.:39:18.

happy with that but I just feel it needs something very lush, and green

:39:19.:39:23.

and fresh-tasting. I have some pea shoots outside. You can grow all

:39:24.:39:28.

sorts of fresh ingredients in pots, that can make a real difference to

:39:29.:39:34.

your dinner, sprouted seeds are one of my favourites. There has always

:39:35.:39:40.

been bean shoots, as well as peas but no-one thought to grow them.

:39:41.:39:48.

They are so easy, pop them in dry soil, water them and a couple of

:39:49.:39:52.

weeks later, you have these wonderful pea shoots. When you eat

:39:53.:39:58.

the pea shoot it is like eating the lovely, fresh, garden pea. It's a

:39:59.:40:04.

wonderful flavour. I could milk them up with the salad but I think it is

:40:05.:40:10.

nice to have them as a bed for the chicken and the couscous, so you

:40:11.:40:14.

find them at the bottom. It is just about adding something really green,

:40:15.:40:25.

and fresh and vibrant. Then add that to the chicken you

:40:26.:40:31.

found in the fridge. You know I really don't mind

:40:32.:40:35.

spending money on food. I'm happy to pay for good food. But I do like to

:40:36.:40:40.

use every little bit of it. I heat the idea of wasting things. There's

:40:41.:40:44.

always something in the fridge that needs using up.

:40:45.:40:49.

I know there's a mashed potato in the fridge. I could put anything in

:40:50.:40:55.

that. I could make them into spicy cakes with just a few onions and

:40:56.:41:00.

some spices. I always seem to have left over marsh in the fridge. So

:41:01.:41:05.

tonight I'm going to make bubble and squeak cakes.

:41:06.:41:10.

I want some sort of savoury base for my mashed potato.

:41:11.:41:17.

Simply add spring onions to a hot pan with a good wedge of butter and

:41:18.:41:21.

a drop of olive oil to stop the butter from burning.

:41:22.:41:27.

I want something spicy to off-set the sweet, Buriness of the onions.

:41:28.:41:33.

Not hot, just something warm and aromatic. First up is cardamom.

:41:34.:41:38.

Break out the black seeds and grind them finally. I'm using a pestle and

:41:39.:41:44.

mortar but you could use a plastic bag and a rolling pin. Then follow

:41:45.:41:51.

it with coriander seeds and cumin. I don't want these to be too fine. I

:41:52.:41:56.

don't want them ground to a complete powder. I want the nuttiness and

:41:57.:42:02.

texture in there. I love coming across a bit of coarsely ground

:42:03.:42:06.

spice. I'm just going to pop those in.

:42:07.:42:15.

Cook everything together until the onion is a pale golden brown but

:42:16.:42:20.

before they start to burn and crisp up. Mix in the mashed potato and

:42:21.:42:30.

make some little potato cakes. I want them a bit crisps on the

:42:31.:42:35.

outside, so they are going back in the pan. These are wonderful with

:42:36.:42:44.

bacon. So grilled bacon rashers or even gammon steaks with these on the

:42:45.:42:56.

side. Cook the cakes until crisp and brown on each side. I could serve

:42:57.:43:01.

them as they are but I fancy a little extra something. I would like

:43:02.:43:06.

a sauce with those-something that goes with the spices. Sometimes you

:43:07.:43:11.

go to so much trouble to make a sauce and other times you want

:43:12.:43:16.

something that is just so simple... So I'm going to put freshly chopped

:43:17.:43:22.

coriander and some cream into a hot pan. That's pretty much all there is

:43:23.:43:29.

too it. Some herbs, some cream, some salt, some purpose.

:43:30.:43:35.

It's almost a cheek to call it a sauce.

:43:36.:43:50.

-- some pepper. The warm aromatic spices in these

:43:51.:43:55.

cakes are what makes this dish so delicious. Don't short cut the

:43:56.:43:57.

spices! Thanks Nigel and there's more

:43:58.:44:05.

of his fabulous recipes from Nigel next week

:44:06.:44:07.

Still to come on today's show: Tom Kerridge is busy in the kitchen

:44:08.:44:09.

He's making another one of his best ever dishes,

:44:10.:44:12.

spicing up a Barnsley chop and served with

:44:13.:44:14.

a courgette and feta salad And it's almost omelette challenge

:44:15.:44:16.

time, and today's puns are in honour of our

:44:17.:44:21.

guest Liz, so here goes. The EVIDENCE will be in the tasting,

:44:22.:44:26.

when I EXAMINE DISSECT them - Will your omelettes prove to be

:44:27.:44:38.

POSITIVE or NEGATIVE? Oh! That's over.

:44:39.:44:52.

You didn't write those jokes? No, you wouldn't have done that?!

:44:53.:44:55.

And will Liz get her food heaven, crab claws or food hell, quinoa!

:44:56.:44:59.

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

:45:00.:45:01.

Beef Wellington, cabbage on the bottom, on top, puff pastry,

:45:02.:45:15.

mushrooms on the site. And then grilled beef fill it. If you don't

:45:16.:45:23.

mind, first things first, we brushed the puff pastry. I like your

:45:24.:45:32.

glasses. They are made out of wood. They are quite Joe 90. The beef is

:45:33.:45:40.

already cooked. I don't think we've got enough time to get it medium

:45:41.:45:44.

rare cooked. We are going to cook both of them. One of them is three

:45:45.:45:55.

quarters there. We always season the beef a la minute. Use one dry hand

:45:56.:46:00.

so you do not have cross contamination from raw to cooked,

:46:01.:46:05.

and then you wash your hands. This one is three quarters cooked. And

:46:06.:46:20.

I'm doing the cabbage? Please. Just julienne it. This has been kicking

:46:21.:46:29.

around quite a long time? 17 years. I started taking care of kitchens in

:46:30.:46:38.

two private members club's. I've always liked classic dishes. This

:46:39.:46:49.

beef Wellington, a mixture between a classic beef fillet with a very

:46:50.:46:54.

heavy jus, and what else does he have? And obviously beef Wellington

:46:55.:47:04.

has a crust. But no foie gras? Just chicken liver pate. I was under the

:47:05.:47:09.

assumption that you made Mexican food? I am very proud to be 50%

:47:10.:47:18.

Mexican, 50% British. We need mushrooms as well. The garnish,

:47:19.:47:25.

mashed potato, same quantities of butter, potatoes, cream. That is a

:47:26.:47:35.

very famous chef's recipe. Very rich mash. This is a very unhealthy dish

:47:36.:47:41.

but very tasty. Liz will like that you had me at butter! You are a big

:47:42.:47:47.

fan of Mexican food? Absolutely, loved it. My wedding was Mexican day

:47:48.:47:55.

of the dead inspired, so the food was all Mexican. And five years on

:47:56.:48:07.

we went to Wahaca and learnt to make mole and tamales, and is it

:48:08.:48:12.

grasshoppers estimate they were gorgeous. I think it is the food of

:48:13.:48:19.

the future. I don't think I will have a lot of you as if I cook that.

:48:20.:48:26.

But they are delicious. With the cabbage, if we can put some cream

:48:27.:48:32.

and cover it, that would be great. OK, so do you want these mushrooms

:48:33.:48:38.

sauteed? Please. And just to finish, salt, pepper, and a little bit of

:48:39.:48:44.

mustard with it. Very important with meat, after its cooked, just to

:48:45.:48:49.

rest. Depending on the size, it's always very good to rest your meat

:48:50.:48:56.

nicely. So going back to what you asked about Mexico and the style of

:48:57.:49:08.

food that we cook. The style food is 90% onward, we use five different

:49:09.:49:16.

types. Type of wood has a lot of sugar content. People would think

:49:17.:49:20.

wood just cooks at at the same time it seasons. With fish, citrus wood

:49:21.:49:27.

and a little bit of olive wood. That is all the rage now but you've been

:49:28.:49:31.

doing it quite some time. One of my closest friends, his restaurant is

:49:32.:49:37.

supposed to be one of the best in the world, and he cooks 100% in

:49:38.:49:45.

wood, so I learnt most of the skills with wood with him. We do our own

:49:46.:49:51.

charcoal. That is quite hard going. It is. That's a total sort of

:49:52.:49:57.

different disciplines. It is. My head chef, the first one to arrive

:49:58.:50:03.

to the kitchen actually makes the charcoal himself. One of the first

:50:04.:50:08.

things we have to do in the kitchen. I am resting the meat now. A very

:50:09.:50:16.

good trick is to use aromatic, a mix of Thai, rosemary and garlic. Put

:50:17.:50:22.

your herbs on top. Is that just for resting? Correct. It's just finishes

:50:23.:50:28.

the flavour nicely. And just crush some garlic on top. And pour a

:50:29.:50:35.

little bit of olive oil. In your restaurant, our people readily

:50:36.:50:38.

accepting of those Mexican inspired flavours? Lot of people were

:50:39.:50:45.

confused that we were a Mexican restaurant, but we are not. I love

:50:46.:50:50.

to bring a lot of my background. My mother is English, my grandmother is

:50:51.:50:55.

Austrian, on my dad's side, Cuban, and my dad was Mexican, so I have a

:50:56.:50:59.

massive combination of so many different flavours. But the food

:51:00.:51:06.

that we cook is modern European with some indigenous ingredients from

:51:07.:51:10.

Mexico. I think Mexico this year worldwide is going to get stronger

:51:11.:51:14.

and stronger. I've had the privilege of getting over there a couple of

:51:15.:51:17.

times in the last couple of years and it's a fascinating place. It's

:51:18.:51:22.

amazing. The real grassroots cooking is just brilliant. It's amazing.

:51:23.:51:27.

Very regional, like great French food, all the areas you go in

:51:28.:51:31.

Mexico, very fascinating. The further north you go, the more

:51:32.:51:38.

earthy, and the more Southee go, you get the tam that you mentioned --

:51:39.:51:47.

tamales. In the south we cook with corn husks. And we use a fungi that

:51:48.:51:57.

grows on the corn itself, and it is delicious. We've got a ravioli on

:51:58.:52:02.

the menu which has been rated very highly by reviewer to. I'm stepping

:52:03.:52:06.

in and doing quite a lot of your cooking. I'm so sorry.

:52:07.:52:12.

And if you'd like to try Fernando's or any of our studio recipes

:52:13.:52:17.

then visit our website: bbc.co.uk/saturdaykitchen

:52:18.:52:19.

So to recapture on equal quantities of cream and butter. Pretty much

:52:20.:52:25.

saying for the mashed. The mushrooms have a spoonful of English mustard?

:52:26.:52:33.

Correct. Sauteed cabbage off. Do you want to finish that with a little

:52:34.:52:36.

bit of cream? Tiny bit of cream just to steam it. Perfect. We will take

:52:37.:52:46.

that off the heat. Mushrooms are done, seasoning on the mushrooms.

:52:47.:52:51.

Mash is ready. We are ready to plate, really. What do you think

:52:52.:52:57.

will be the hero Mexican ingredient that will make it over here? Well,

:52:58.:53:06.

chipotle is already the hero. There is a lovely, earthy ingredient. It's

:53:07.:53:11.

a seed and you can marinate wonderful things with it. I think

:53:12.:53:15.

it's a lovely ingredient. You can mix that with orange juice, goes

:53:16.:53:20.

really well with pork. So that could be the next big thing. I actually

:53:21.:53:27.

found that in the wild in a Mexican forest, and it's brilliant stuff.

:53:28.:53:35.

Just delicious. A lot of people use it with chocolate which is really

:53:36.:53:38.

unusual. It's kind of an earthy, savoury thing. In the puff pastry we

:53:39.:53:45.

make a little hole. Do you want me to fill that? Thank you. You do the

:53:46.:53:52.

rest. I'll start plating the dish. I need a spoon. I'm trying to help.

:53:53.:54:00.

Thank you, chef. You put the oxtail jus on. That the cabbage, then the

:54:01.:54:13.

oxtail jus, then the puff pastry. This is sort of quite fiddly, I

:54:14.:54:18.

didn't expect this from your kind of cooking. It's also very French. It

:54:19.:54:22.

is very French. But we've got a little bit of everything. Today we

:54:23.:54:30.

celebrating 100% British. Good, good. And we sliced this. And you

:54:31.:54:41.

want the truffles on as well? Yes. Thank you, chef. How generous are

:54:42.:54:51.

you with your truffles? Very. That's enough! Do you like truffles? You

:54:52.:55:00.

know the red meat and wine thing... No, I do like trouble is. Beef

:55:01.:55:05.

Wellington, sad void cabbage, black truffles.

:55:06.:55:12.

OK, let's go, you bring the match. Ayew ready? Ready.

:55:13.:55:19.

I'm ready for the first incision. See what I did there? Oh, come on.

:55:20.:55:30.

Let me give that a try. That looks delicious. It is sort of

:55:31.:55:37.

deconstructed. A lot of people call it deconstructed beef Wellington.

:55:38.:55:42.

And the meat is cooked to order. It is popular for a reason? I take it

:55:43.:55:47.

off the menu and they ask me to put it back. Pate, truffles and beef,

:55:48.:55:54.

what's not to like. How is it, nice? Yes.

:55:55.:55:56.

Okay, let's head back to Haslemere to find out which wine Susie Barrie

:55:57.:55:59.

has picked to go with Fernando's fabulous fillet of beef!

:56:00.:56:19.

Fernando's dish is like the most spectacular deconstructed beef

:56:20.:56:26.

Wellington I've ever tasted. And it need a really top notch red wine to

:56:27.:56:30.

drink with it. Now, it's tempting to think with such ahead and mystic

:56:31.:56:33.

plate of food we are going to think a powerful, full throttle red such

:56:34.:56:46.

as this one with a dense, creamy texture and quite a lot of alcohol.

:56:47.:56:50.

Although the Fergus is a terrific wine, when you have a dish with this

:56:51.:56:55.

much richness, you need less weight and more acidity to refresh your

:56:56.:57:02.

palate between mouthfuls. Debt up Lava Aglianico. If you want to try

:57:03.:57:07.

something exciting and different that is great value for money, then

:57:08.:57:13.

a little Aglianico from the ancient volcanic soils is hard to beat. When

:57:14.:57:20.

you smell it, it's a mix of dark fruit with savoury, leafy aromas.

:57:21.:57:23.

Although I've chosen this one specifically because it is not too

:57:24.:57:27.

heavy or powerful, it certainly has enough weight to stand up to

:57:28.:57:32.

everything on Fernando's plate. The right, black cherry fruit, and hint

:57:33.:57:37.

of almond, are ideal for the beef and mushrooms. The freshness of the

:57:38.:57:40.

wine will help to cut through the richness of the pastry, the chicken

:57:41.:57:46.

liver pate and the jus. On the finish there's just a leafy note

:57:47.:57:51.

that ties in perfectly with that crisp time. Fernando, I hope you

:57:52.:57:58.

enjoy this wind just as much as I enjoyed tasting your incredible

:57:59.:58:03.

dish, Cheers. STUDIO: How are you finding the wine? Delicious, ten out

:58:04.:58:09.

of ten. A little bit chilly, but that is the studio. This one is red,

:58:10.:58:16.

isn't it? Nice combination? Red wine and beef? Yeah, apparently that's

:58:17.:58:19.

what you have, isn't it? It's now time to catch up

:58:20.:58:23.

with The Hairy Bikers, Si and Dave. They're delivering us some more feel

:58:24.:58:26.

good food with their take on the Escoffier classic dish sole

:58:27.:58:29.

Veronique! Now with the best of British kitchen

:58:30.:58:42.

we are going to be cooking up an old-fashioned culinary classic using

:58:43.:58:45.

two ingredients guaranteed, whitefish and grapes. It's sole

:58:46.:58:54.

Veronique, and we think it's time to revive this simple but beautiful

:58:55.:59:02.

recipe. Sole Veronique, the epitome of feel-good food. It's one of those

:59:03.:59:06.

dishes that you want to recuperate with, isn't it? It is. Poached fish

:59:07.:59:12.

is easy to die just, it's delicious, and grapes, everybody knows they

:59:13.:59:17.

make you feel better. Dover sole, not just the King of fish, it's the

:59:18.:59:21.

absolute emperor. These Dover Sole fillets need skilling. But they are

:59:22.:59:30.

splendiferous. To skin a fill it, put its skin side down, grab the

:59:31.:59:35.

tail, get your knife underneath it, and just put the knife down there,

:59:36.:59:42.

and just jiggle it to the end. And the last thing we want is any of the

:59:43.:59:47.

meat to be left on the skin. That is beautiful. What we do very simply is

:59:48.:59:56.

fold like that. And the thing about this dish, a feel-good dish, it is

:59:57.:00:00.

very easy to eat. There's no bones, no skin. There's just lovely sweet

:00:01.:00:07.

fish. You tuck into it, it digests easy, it's just so special. And the

:00:08.:00:12.

grapes go together superbly with the fish.

:00:13.:00:18.

On to your gently folded fish, pour some vermouth and 200 millitres of

:00:19.:00:34.

stock. And a dot of butter and a bay leaf.

:00:35.:00:43.

I have a couple of these Escoffies are recipes at home.

:00:44.:00:49.

You think of this type of food as using lots of cream and brandy but

:00:50.:00:56.

it wasn't. You have this very mouth, the fish

:00:57.:01:00.

stock, the broth from the Dover sole, that will go with the cream,

:01:01.:01:05.

the grapes and it will make a wonderful Dover sole sauce.

:01:06.:01:11.

Cover the fish with buttered tin foil and put into an oven for 160

:01:12.:01:19.

degrees in a fan oven and cook for 15 to 20 minutes.

:01:20.:01:25.

Half the grapes and deseed them, unless you are able to get seedless

:01:26.:01:30.

grapes, as we did. What should we serve this with? It

:01:31.:01:36.

should be something clean and comfy? Potatoes. New potatoes.

:01:37.:01:40.

And asparagus. Yes! When the fish is done, remove

:01:41.:01:50.

it tonne a plate and cover it in tin foil to keep warm.

:01:51.:01:56.

That is just goodness. No mystery, no skin, no surprise, no bones. Just

:01:57.:02:02.

abject yum factor. Now pour in the cooking liquor. All of that lovely

:02:03.:02:07.

fish stock and vermouth and the Bury juices in a pan. It is a good tip to

:02:08.:02:15.

do this in the frying pan, base, the stock will reduce quickly.

:02:16.:02:18.

We have to reduce the stock by half. It's a beautiful thing to watch. You

:02:19.:02:24.

never know, if we stair into it long enough, we may become refined as

:02:25.:02:31.

sole Veronique! I feel that the sole Veronique, it's a fine classic dish

:02:32.:02:35.

but its flavours, they're not overpowering. It's simple,

:02:36.:02:41.

classical, and the flavours they enhance the Dover sole without

:02:42.:02:44.

overpowering or strangling it. In fact, I would say it's a perfect

:02:45.:02:55.

balance! Good! I'm chuffed for you! That's reduced by about half.

:02:56.:02:59.

Looking nice. Lovely.

:03:00.:03:04.

I'm stirring in double cream. A little bit of tarragon chopped up in

:03:05.:03:09.

the sauce is really nice. Tarragon is lovely with fish, isn't it? It?

:03:10.:03:14.

Beautiful. Now, there is a scout teaspoon

:03:15.:03:19.

there. Put that in there. Then we add our grapes and we cook those for

:03:20.:03:23.

about a minute in the sauce. That's going to release the sugars in the

:03:24.:03:28.

grapes. Check for the seasoning eh?

:03:29.:03:30.

Absolutely. That's amazing.

:03:31.:03:38.

It is so good. Escoffier, God love him. That is beautiful. I had

:03:39.:03:45.

forgotten how nice it is. Wouldn't it be vulgar to have black pepper in

:03:46.:03:50.

that sauce... White purpose! It is gothic.

:03:51.:03:53.

Beautiful. The fish is done.

:03:54.:03:58.

Let's plate it up. I have some new potatoes and

:03:59.:04:03.

asparagus here. I think centre stage, do you? Oh,

:04:04.:04:10.

without a doubt. Absolutely superb. Over the top. And some on those. Oh,

:04:11.:04:19.

look at that. Now look at that plate of food. If

:04:20.:04:24.

you would deliver that to somebody who's in their bed, or a bit poorly

:04:25.:04:30.

sat in the chair, that's going to make you feel better straightaway.

:04:31.:04:36.

That instant emotion of "that looks great."

:04:37.:04:42.

That plate of food would lift the most morose of spirits. It would

:04:43.:04:47.

make you want to dance with joy. It would make the apathetic want to do

:04:48.:04:49.

stuff. Yep.

:04:50.:04:54.

It is positivity on a plate. It feels so good! Can I add that?

:04:55.:05:01.

You should. Oh, yeah, our sole Veronique,

:05:02.:05:08.

whoever Veronique was, she is living immortal on a plate.

:05:09.:05:13.

What's so lovely is the grape with the fish, it just cuts through the

:05:14.:05:22.

buttery, creamy sauce. You're dead right, mate. And it

:05:23.:05:27.

would work with place and if you're a bit skint, it would liven up a

:05:28.:05:34.

piece of haddock as well. You don't get Dover sole every day of the

:05:35.:05:40.

And there's more from Si and Dave next week.

:05:41.:05:44.

First up it is Elaine from the to some of you at home.

:05:45.:05:53.

First up it is Elaine from the Wirral. What is your question? I

:05:54.:05:58.

have a rib of beef. I would like the best way to cook it.

:05:59.:06:04.

Fernando? I would marinade your rib of beef with a little bit of

:06:05.:06:12.

oregano, olive oil and lemon zest. A little bit of pepper and then grill

:06:13.:06:18.

it. Cut it into slices, about 120 grams and cook it on each side.

:06:19.:06:24.

Not as a whole piece? There are many ways to do it but grilling the way I

:06:25.:06:31.

like it the most. Good luck. Elaine, what would you like to see, heaven

:06:32.:06:36.

or hell? Heaven, please. That's because I'm from the Wirral as well.

:06:37.:06:46.

You have a tweet for us? Please ask Tonia for a good recipe for

:06:47.:06:58.

skordiala? It is a Greece sauce? It is, using lots of garlic and olive

:06:59.:07:06.

oil, and just beat it until it becomes really, really creamy.

:07:07.:07:15.

Another one? Yes, can you do something for curry using chicken,

:07:16.:07:18.

please. What would you do with that? I would

:07:19.:07:26.

usually mix ketchup, mustard, honey, a little stock and leave the skins

:07:27.:07:35.

of the chicken on. Put it in the oven and cook that gently.

:07:36.:07:41.

Is this for the staff, this food? Yes, why not. It's very nice! And

:07:42.:07:50.

now another question. From Nicola fr.

:07:51.:07:56.

I would like to know the best recipe for a Greek salad. I have tried many

:07:57.:08:01.

but it does not taste the way it does in Greece.

:08:02.:08:07.

Fernando?! The main thing is vegetables. Getting them grown in

:08:08.:08:13.

the sun. It gives it a different flavour. But chunks of tomato, feta,

:08:14.:08:30.

olives. Chillies? No chillies. That trilogy of salt, lemon juice, and on

:08:31.:08:36.

you go. What time of tomatoes? My

:08:37.:08:42.

grandmother picked whatever tomato is growing in the garden. Whichever

:08:43.:08:48.

have the most flavour. Those are the ones you need.

:08:49.:08:52.

Heaven or hell? Heaven, please. Zara from Cambridge. I would like a

:08:53.:08:59.

recipe for loin steaks. When I cook them they tend to be hard.

:09:00.:09:06.

Pork loin steaks? I would make a Greek wine and coriander dish.

:09:07.:09:13.

Marinade it over night with red wine, olive oil, salt, coriander

:09:14.:09:17.

seeds that have been crushed and marinade it overnight. Then cook it

:09:18.:09:24.

slowly. Nice. I would try that one. And heaven or hell? Heaven, please.

:09:25.:09:27.

Excellent. Going well! Fernando you're on 21.16, Tonia,

:09:28.:09:30.

how's your omelette making skills - Your first time? It is. Nervous? Yes

:09:31.:09:49.

but can I tell you that Greeks do things slowly.

:09:50.:09:50.

You both know the rules - You must use three eggs but feel free

:09:51.:09:55.

to use anything else from the ingredients

:09:56.:09:56.

in front of you to make them as tasty as possible.

:09:57.:09:59.

The clocks stop when your omelette hits the plates.

:10:00.:10:01.

Let's put the clocks on the screen for everyone at home please.

:10:02.:10:04.

Fernando, you are very competitive. . He is so competitive! Oh, look,

:10:05.:10:14.

the shell is on. Do you want to try one of these, Liz? You know what,

:10:15.:10:25.

no! That looks terrible, Fernando! I don't think it is going on the

:10:26.:10:28.

board. Are you kidding me! You can keep

:10:29.:10:33.

that music going for a while! We can have a chat.

:10:34.:10:35.

There we go. Very nice.

:10:36.:10:42.

Right, let's turn that off. OK. I don't know why I'm doing this, I am

:10:43.:10:47.

going through the motions. We are going to charge you for that pan.

:10:48.:10:53.

You have taken the nonstick off it. I can't taste that. It has shell on

:10:54.:10:57.

it. It's not cooked. That ain't going on. Right, this looks

:10:58.:11:04.

lovely... Oh, no! That's really nice! Very good.

:11:05.:11:13.

Yeah but how long?! Tonia... Oh, dear. Am I the longest? 40.40. So

:11:14.:11:20.

that is going right down here somewhere. Ferrando, that was a

:11:21.:11:26.

shocker. That is not going anywhere. What's the music today?

:11:27.:11:35.

# When the going gets tough... It's Billy Ocean's birthday, it is happy

:11:36.:11:40.

So will Liz get her food heaven, crab claws or Food Hell, Quinoa?

:11:41.:11:44.

We'll find out the result after Tom Kerridge treats us

:11:45.:11:47.

to his brilliant take on a Barnsley chop recipe!

:11:48.:12:00.

For a great mid-week meal, lamb chops are hard to beat. If you're

:12:01.:12:07.

like me and want a proper manly cut of meat for tea, then the famous

:12:08.:12:11.

Barnsley chop is one of the best. To turn this northern cut of meat

:12:12.:12:15.

into something a little more exotic, I'm using a couple of my favourite

:12:16.:12:22.

spices - coriander seeds, and to go with the coriander seeds, cumin

:12:23.:12:27.

seeds, whole. This gives it a kind of Indian, north African feel that

:12:28.:12:32.

goes with lamb so, so well. Toast it on a medium heat. When they have a

:12:33.:12:38.

nice even brown colour, I pour them on to a plate and leave them to

:12:39.:12:43.

cool. Now time for the lamb. Which I've tied together like a little

:12:44.:12:47.

present. To get the most out of this cut, you have to render out the fat.

:12:48.:12:53.

Just keep the chop fat side down. Once it's crispy all the way around,

:12:54.:12:58.

lift out this bad boy to cool for a couple of minutes. Smells delicious.

:12:59.:13:02.

Save the left over lamb fat for something special later. Now back to

:13:03.:13:07.

your spices. These guys have cooled down. I'm

:13:08.:13:13.

going to stick them in the heaviest pestle and mortar in the world. It's

:13:14.:13:18.

the spicy crust that's going to take this chop a whole new level. Give it

:13:19.:13:27.

a good bash. Just get rid of the husks. Look at the lovely spices on

:13:28.:13:33.

the plate. Give your Barnsley chop a gorgeous spicy coating on one side.

:13:34.:13:39.

You can see it already, it is giving it a lovely crust it almost looks

:13:40.:13:45.

cooed but it ain't, though, you have to cook it. Pop the chop in the hot

:13:46.:13:56.

pan, after ten minutes turn it over. Then turn it over and leave it for

:13:57.:14:00.

another two. OK, look at the lovely colour on

:14:01.:14:08.

that! Add a knob of butter. That foam will give it another nutty

:14:09.:14:13.

flavour going on to the lamb. And a good squeeze of lemon juice.

:14:14.:14:18.

Then all you need to do is love it and care for it. Massage it, and add

:14:19.:14:24.

a little bit of foaming butter. And that's it. Cooked. Just pour over

:14:25.:14:29.

some of those nutty spices juices. Look at that. Cooking don't get much

:14:30.:14:36.

better than that. Just give it ten minutes to relax and right before

:14:37.:14:40.

serving add a touch of orange zest. That is going to make that, the

:14:41.:14:43.

Barnsley chop beauty. grapes go together superbly with the

:14:44.:14:49.

fish. Now, I'm not really a salad kind of

:14:50.:15:00.

guy, but I've got a recipe that a great partner for your lamb chop.

:15:01.:15:05.

This is going to be the ultimate salad to go with my LAN. A little

:15:06.:15:12.

bit like Nicoise using black olives, salty kick from using some feta, bit

:15:13.:15:17.

of a chilly spice using red and green chilies. Here's what makes

:15:18.:15:25.

this the best salad ever. This is the land fat from the Barnsley chop.

:15:26.:15:32.

This is full of lamby flavour. Perfect for frying courgettes in.

:15:33.:15:36.

Sliced courgettes nice and thick, so when you fry them they will stay

:15:37.:15:40.

quite firm and not go all soft and floppy. I know it might seem a bit

:15:41.:15:47.

odd but using this lamb fat will make all the difference. They will

:15:48.:15:54.

fry and take on all that lamb fat flavour. All they need is a couple

:15:55.:15:58.

of minutes on each side. There you go, just getting a nice brown

:15:59.:16:02.

caramelised Asian on top of the courgette. Just about soft enough to

:16:03.:16:13.

eat -- Laurent Miquel Vendanges Nocturnes Viognier. Give them a

:16:14.:16:15.

pinch of sea salt and whilst the next batches on the go you can give

:16:16.:16:21.

them a pinch salad. This gem lettuce has a nice crunchy snap to it which

:16:22.:16:27.

comes from the court in the middle. I'm going to build those layers of

:16:28.:16:31.

flavour and texture. Just dice up some crisp green pepper. Not too

:16:32.:16:37.

fine. You still want crunchy texture in your mouth. Now for some heat if

:16:38.:16:42.

you can handle it. Don't just go them on without knowing how hot they

:16:43.:16:47.

are, you've got to taste it. That way you know how hot it is and how

:16:48.:16:53.

much to use. In this case, I'm only going to use one Laurent Miquel

:16:54.:16:56.

Vendanges Nocturnes -- I'm only going to use one chilli

:16:57.:17:06.

because it's hot. Perhaps I will tone it down a bit. The red is never

:17:07.:17:12.

normally as spicy as the green, but you've still got to try it. This one

:17:13.:17:20.

is not as hot. Just scattered the chilli over the top and for a taste

:17:21.:17:24.

of the mad at some black olives and feta cheese. The great thing about

:17:25.:17:31.

feta, it has a fantastic salt content, you don't really need to

:17:32.:17:34.

seize on this salad. Add some coriander and mint leaves and you

:17:35.:17:38.

are ready for your courgettes. The heat that is coming from them will

:17:39.:17:42.

just slowly wheeled the lettuce leaves and the mint leaves around

:17:43.:17:49.

them. -- slowly wilt. Not hot, but warm, and it will slowly bring

:17:50.:17:53.

everything together. A little bit like being in a steam room. Pour

:17:54.:17:59.

over a bit of sherry vinegar to turn this into a really tasty dinner.

:18:00.:18:05.

Grab those precious meat juices. Just going to drizzle some of this

:18:06.:18:09.

flavoursome oil all over the salad. I know it's not your normal olive

:18:10.:18:14.

oil dressing but using that lamb fat and that flavour takes it to the

:18:15.:18:16.

next level. Do it, people. Right, time to find out

:18:17.:18:29.

whether Liz is getting her food I'm quite nervous... Not. This was

:18:30.:18:44.

your idea of heaven, crab claws, prawns. A little bit of the spicy

:18:45.:18:51.

sausage, some ravioli. Here is the superfood hell, clean eating health.

:18:52.:18:59.

What is this thing? What is this. We've got quinoa, here. We've also

:19:00.:19:09.

got some raw kale, and the pork chop as well. So listen, we'll go through

:19:10.:19:15.

the motions but basically everyone, all our callers went for heaven.

:19:16.:19:21.

Guys, you can't change it. It's heaven. Definitely heaven. Which is

:19:22.:19:28.

great because we all want to eat this. 5-0 heaven. Clear that. Get

:19:29.:19:37.

the healthy stuff away. Wedded distrust of healthy food come from?

:19:38.:19:42.

Just life. I think life is too short, we should eat nice food. I'm

:19:43.:19:47.

not saying healthy food isn't bad. Partly it's because I don't trust

:19:48.:19:53.

the name of something, and so when things suddenly appear and I get a

:19:54.:19:59.

bit suspicious of them, they are a bit faddy. I like good food. There

:20:00.:20:06.

was just something about the quinoa, the raw food. I like but and I like

:20:07.:20:19.

carbs. -- I like butter. What is food like onset of the Silent

:20:20.:20:23.

Witness? It's really good. You get your main meal that at lunchtime and

:20:24.:20:26.

then you've got another six hours to film. So you've got to be really

:20:27.:20:34.

careful. I do love carbs, but if you go too carb-heavy, you fall asleep.

:20:35.:20:40.

You are just doing some high-tech sluicing that everything is a bit

:20:41.:20:47.

slow and difficult. Something we did not talk about earlier, you did a

:20:48.:20:55.

law degree? Yes, I did. I'm not sure what you want me to tell you about

:20:56.:20:58.

that. I just find it quite interesting, really. Do you know

:20:59.:21:08.

what? I did the law degree and then went out and started to break the

:21:09.:21:12.

law. So you know how to get away with it? It's very useful for that.

:21:13.:21:18.

I did quite a lot of direct action. I'm going on the women's march

:21:19.:21:23.

today. I saw that on Twitter earlier. I'm heading there after

:21:24.:21:29.

this. You are a big activist? I am, I like a bit of a protest. We've got

:21:30.:21:34.

a voice, we have democracy, we should use it and speak out. There's

:21:35.:21:38.

lots of people that can't soak if we can I think we should use that. Are

:21:39.:21:44.

you marching along with a lot of women in Washington as well? That's

:21:45.:21:50.

where it began, the day after the inauguration, I know we might not

:21:51.:21:54.

want to talk about that, but the inauguration yesterday. Women are

:21:55.:21:57.

really concerned that under Trump women's rights aren't going to get

:21:58.:22:00.

represented, they are going to be diminished. And so there is a march

:22:01.:22:06.

in DC today and all over the States and actually all over the world,

:22:07.:22:11.

something like 62 countries. All over the UK. Central London, loads

:22:12.:22:17.

of women. And you don't have to be a woman, anyone can go. Just to say

:22:18.:22:23.

that we are here, don't ignore us. So you are going to need your

:22:24.:22:27.

calories. I need filling up. How long is it? I think it kicks off

:22:28.:22:34.

around the American Embassy at noon and then I think there is a rally at

:22:35.:22:39.

Trafalgar Square at around 2pm. So I will be there. Quite some time,

:22:40.:22:45.

then. Yes. So going back to Silent witness, why do you think it has had

:22:46.:22:50.

such longevity? Is it the writing? It has been going for 20 odd years.

:22:51.:22:56.

Good stories, great stories. I think the two hours, what it is now, two

:22:57.:23:01.

one-hour episodes, we think that's kind of a film now. It's not just

:23:02.:23:06.

one hour and you know where it is going. There are real cliffhangers.

:23:07.:23:10.

Even if you watched the first one you probably never going to know who

:23:11.:23:13.

it is until the very end of the second one. I've got the script and

:23:14.:23:17.

I don't always know who it is! So I watch them and kind of get surprised

:23:18.:23:24.

by them every time to be honest. But do you read things and go, Clarissa

:23:25.:23:31.

would never do this? Absolutely. The great one coming up that I really

:23:32.:23:37.

like, in the second episode on Tuesday there is a bit of a

:23:38.:23:42.

heart-to-heart between Clarissa and Jack. We have a real great bond and

:23:43.:23:48.

friendship. And we've managed to shoehorn in a Pretty Woman film

:23:49.:23:52.

reference into the script. I don't think they knew what it was. So I'm

:23:53.:24:03.

just putting it out there. We were just, let say that. I'm trying to

:24:04.:24:08.

think of them now. And this is on Tuesday? This is Tuesday night. So

:24:09.:24:15.

we do have fun with that. Sometimes you think, Clarissa would never say

:24:16.:24:19.

that, or let's just make it more real. The way Clarissa and Jack talk

:24:20.:24:24.

is very much how real people do and that's how we want it. So when you

:24:25.:24:30.

take on a character like that for so long, how much does that cross over?

:24:31.:24:37.

When you are in their filming it quite a lot it is quite weird. I

:24:38.:24:43.

don't think it is for all actors but I find it, because you are thinking

:24:44.:24:47.

in a certain way, acting in a certain way, and you look different.

:24:48.:24:51.

She has different hair, different clothes, different sensibilities. So

:24:52.:24:58.

I think some people find it easy to jump in and out. I didn't,

:24:59.:25:03.

necessarily. But I do find her quite easy to play, she is a joy. When

:25:04.:25:06.

filming is it back-to-back, week on week? Clarissa, as people have often

:25:07.:25:13.

messaged in order to eat it, it does feel like she never leaves the Lyell

:25:14.:25:18.

Centre. If they ever take me on to location it's sort of a miracle. I

:25:19.:25:22.

tend to do one or two weeks out of five weeks. The other guys out and

:25:23.:25:28.

about will do about five weeks but I normally do two. We film from April

:25:29.:25:34.

to November. It's pretty intense. Personally I get enough time to do

:25:35.:25:37.

all the other stuff. Can you tell us if there is a new series on the way?

:25:38.:25:47.

I think there is. After your comment earlier, maybe there won't be? Can

:25:48.:25:53.

you imagine? It's popular. I did think it was like, we'll get to the

:25:54.:25:57.

20th series and that will be it. It is popular enough that I think the

:25:58.:26:00.

demand is there to bring it back. Whether I come back is another

:26:01.:26:08.

question. Well, we'll wait and see. After Max turns up. You might swap

:26:09.:26:15.

out. That might be it. Let's recap this. We've all done things very

:26:16.:26:20.

quickly. So this is the heaven dish. I've got some white crab meat. We

:26:21.:26:23.

made three little ravioli with someone torn papers which are a good

:26:24.:26:34.

cheat -- with some wonton papers. Some brown crab meat, white crab

:26:35.:26:39.

meat, sealed together. This is crab and prawn stock with a little bit of

:26:40.:26:43.

chicken stock or fish stock boiled together. Little bit of brandy as

:26:44.:26:48.

well. Over here is a deep-fried crabs claw. Which Fernando lovingly

:26:49.:26:55.

put together here. Remind me, minced prawns, little bit of soy sauce,

:26:56.:26:59.

garlic, ginger in there. Bit of sherry. That was pretty much it,

:27:00.:27:07.

wasn't it? Soya sauce. Couple of the ravioli. I was going to say, do you

:27:08.:27:17.

want me to do anything to help? Just stand there and relax. You've got a

:27:18.:27:21.

big old much later. That's right, I've got to keep my energy up. Is it

:27:22.:27:25.

almost ready question mark I'm quite hungry. It is. I've got places to

:27:26.:27:33.

go, marches to do. Excuse me, I'm marching. I'm really glad you went

:27:34.:27:40.

offending at saying marching. Some people think, can't say marching,

:27:41.:27:45.

she is in a wheelchair, might get offended. I just find it's better to

:27:46.:27:49.

bluster my way through. I've noticed. And you didn't call me

:27:50.:27:50.

funny bones. I'm going to get some wine to go

:27:51.:28:00.

with this. So, what have we got here? To go with this crab, this is

:28:01.:28:11.

a reasoning from Baily and Baily, ?8.49 from Waitrose. Don't drink too

:28:12.:28:17.

much otherwise you'll be swerving all over your March. Are you working

:28:18.:28:26.

tonight? I am. It's got a lovely kick to it. Is that OK? It's

:28:27.:28:34.

beautiful. Really? Good, you like that? I'm happy at last. Good.

:28:35.:28:37.

Well that's all from us today on Saturday Kitchen Live.

:28:38.:28:39.

Thanks to our fantastic studio chefs, Fernando Stovell

:28:40.:28:43.

and Tonia Buxton, the delightful Liz Carr and the wonderful Susie

:28:44.:28:46.

All the recipes from the show are on the website,

:28:47.:28:50.

Next week Angela Hartnett's in charge and I'm back next month!

:28:51.:28:56.

But don't forget Best Bites tomorrow morning at 10am

:28:57.:28:59.

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