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It's time for 90 minutes of sizzling hot sensational food!
I'm Matt Tebbutt and this is Saturday Kitchen Live.
We've got some absolutely outstanding dishes
Making her debut on the show, Tonia Buxton is creating a fantastic
Greek feast and Fernando Stovell is dishing up his take
on contemporary European cuisine with a Mexican twist.
Your first time here, are you nervous? A little.
What are you making for us? It is lamb kofta with spicy tahini dip.
Nice. Is that party food? Finger food? You can make it into finger
food or burgers. It is versatile. And Fernando? I am making
char-grilled, grain fed Lake District beef fillet, brassicas,
truffle marsh and ox tail jus. Is it a Mexican take? No, it is 100%
British. That looks very British? I am half British half Mexican.
So looking forward to celebrating both.
And we've got some brilliant clips from some of the BBC's biggest
food stars: Rick Stein, Nigel Slater, The Hairy
Our special guest today is an actress, award winning
She's currently starring in the hit BBC series Silent Witness, please
welcome the hugely talented Liz Carr!
Liz, good to have you here! Liz, hugely talented! Nice to have you
here. Good to be here.
Now, we are talking about all things Silent Witness. You have been there
a long time? Five years. But, importantly, you are going to face
your food heaven and food hell? Yes. What is your food heaven? It is the
crab. I become a different person when eating it. It is like a craft
and activity. I like doing something! But always a bit risky
but I Reich that. Also an excuse to have hot butter. I like that, pretty
much any seafood, apart from oysters.
My hell is keen war. Why? I mean the word for a start is
enough. It is already up itself! So it already knows, it's an arrogant
food. -- Quinoa. I didn't like it for that
reason. Plus, it is healthy. I don't like superfoods or raw foods. I like
foods, I know I possibly don't look it! But let's get it out there, I do
love a good meal but I can't put weight on.
Some people think that is a blessing.
So, for your food heaven I am making crab claws.
For your food heaven I am going to make deep fried crab claws
I'll mix prawns, ginger and garlic together and then wrap this mix
around the crab claws and deep fry, and serve with ravioli filled
with crab meat and Nduja paste in a crab stock with coriander.
Nduja piece is a spicy sausage. You like that? Sounds great.
But if you get hell, then it will be quinoa.
A 'healthy eating' dish of quinoa, raw kale, chickpeas,
which I'll dress with a peri-peri sauce and serve with slices
of chargrilled pork shoulder and scatter over fresh nuts,
But you'll have to wait until the end of the show to find
If you'd like the chance to ask any of us a question today then call:
If I get to speak to you, I'll also ask you if Liz should
face her food heaven or her food hell.
You can also get in touch with social media using
What can we do? I will get you to do shopping.
Can you chop the herbs for me. Sure I am making a simple kofta
recipe. You can use any meat but lamb is very Greek. To that I am
adding a sweet potato. Is this a traditional recipe? It is
quite traditional. But the way I look at thing, you have to keep
traditional but use the ingredients that you have in the country you are
in. So maybe in Greece we don't use sweet potato so much as we can't get
it there but I like sweet potato, so I decided to Serb it up a little
bit! Great. I do like coriander.
So this is very Hershey? You want lots of herbs, and spice and
flavour. If you imagine in Greece, the taste of the herbs, it is
amazing. They are grown in sun light, unlike the herbs you grow on
your window sill here. They do taste well but not the same.
Are you in Greece a lot? Yes. I cook at a real The Real Greek restaurant.
We have been sourcing produce from small producers. So we have been
using wines from Greece, from Santorini, looking at herb producers
and bean producers. It is a very exciting time. Go think Greek food
is well represented in London? Or getting there? It's getting there.
It's getting there. I'm using a garlic marsher. Don't look! Is that
a favourite of yours? It is because it is fast. When you are cooking at
home, I'm a mum, I cook for four, this is easier than chopping. Not
that I have anything against the way you do it but I prefer my moment.
That is fine. It is your moment. Instead of using meat can you use
fish? You can, tuna, white fish, which I sometimes steam off.
You can do it all very quickly and throw whatever you want in.
Sometimes if I have left over broccoli, I even add that in.
Greek yoghurt? Seriously, now, is there another type of yoghurt that
is worthy apart from Greek yoghurt?! It is high in nutrients, it is the
best flavour in the world. Is that your stance on Greek food?
The thing is that the Greeks have been here since 1600 BC, and
anything you do, it is all Greek, even from the Italians, it has all
been copied from the Greeks. I could have an argument with that?
I have fantastic arguments with the Italians.
The Italians are very good at that. During the classical Greek empire,
the Romans came after, they stole our recipes and ideas, that is where
a lot of their cocking comes from. You see yourself as the dad on My
Big Greek Wedding. You are the dad, Gus. Do you
remember the line? Don't worry, I cook lamb! I have a story about
that. My brother brought a friend back. She insisted that she feed
him. I said, did you like the ribs, that he had there but he had been
vegan for five years. Right, I need favour, I need you to
make these up while I make the Tahini.
And you also rot a book that claimed that Greek food was good for your
sex life? I knew that would come up! I wrote a book all about healthy
eating and how to improve your lives through eating healthy. One of the
chapters, was to eat Greek for a week to improve your libido! And it
can! So, what went into this? We have sweet potato, parsley,
coriander, mint, dried cumin and fresh coriander and cumin, salt,
purpose and pork and no, lamb! Lamb! My goodness! So, in here I am making
a Tahini sauce. We have three tablespoons of Tahini, a pinch of
salt and garlic and lemon juice. I almost also adding Greek yoghurt and
chilli to pimp it up a bit. Greek food in Britain now has such a
good name, don't you think? Yes. Every single one of the chefs in
every single restaurant has a Greek style of something. So I think we
have done a good job of getting Greek food out there.
It is becoming more widespread? Yes, and appreciated. Before you would
think of a greasy kebab with garlic sauce and chips on top but actually
Greek food has a lot of vegan and vegetarian recipes. We are working
on lots of vegetarian recipes, at The Real Greek, because of the Greek
fast that is coming up. You told me of this earlier, I
thought Greek was a meat-based diet? It is now that they are wealthier,
in my mother's day, they could not afford it, it would be a very
vegetarian style cooking. If you'd like the chance to ask any
of us a question today then call: Calls are charged at your
standard network rate. There are lots of people on social
media are saying that pronunciationst of kofta is pretty
terrible. Well, to see it in the Greek way it
is said... And apparently Nduge is wrong as well.
How do you say it? Nd you cans uge... I don't know, I'm from Wales!
Now, I just need to taste this before I serve it.
OK, did you put chilli in the Tahini as well? Yes, sir, I'm putting
chilli in. How long are these in for, Tonia? 20
minutes in a hot oven. That should do them. Depending on the size. If
they are burger size a little more, if they are smaller a little bit
less. Shall I start to plate them up?
Could you, I will add some more lemon juice to my Tahini sauce.
These are so simple, versatile but what makes them is the Tahini sauce.
I like the idea of calamari. Calamari, you can use the egg to
bind it. I want to go back to the pronounce
air strikes Fernando... Calamari! Yes, with the hands! I am my
mother's daughter, what can I say! -- pronounciation We have done this
in fancy way with the lettuce but you can put them in a wrap or a
burger. Whatever you fancy.
Right, beautiful. Remind us of what this is? In your best Greek... Lamb
kofta with spicy tahini dip! Very nice, very nice! Right, let's see
what Liz thinks. Right, here we are, Liz.
After telling me before going on air, you were not massively keen on
meat. But, lamb is my Sunday lunch.
Oh, is it? Yes, I do love it. Knife and fork or fingers? I think
if you are doing it the Greek way, it would be with the fingers. Well,
I will do it the Greek way. This is what the Mexicans copied the
Greeks to make! Everything stems from the Greek! Susie Barrie is
picking up the wine this week, she's in Hayesle mere.
She's in Haslemere, but before she made her choice she visited
Today I'm at the incredible sculpture Park in the rolling Surrey
Hills. Before I choose this week's winds and going to get my culture
fix and check out some of the 600 sculptures on display.
In the depths of January, what could be better than a taste of summer,
which is exactly what Tania has dished up for us with her delicious
lamb kofta. And if we are talking summer, one option surely has to be
a glass of rose, something like this Peter O'Dwyer which works
brilliantly with lime. But there's much more to this day stand just
lamb. With the tangy dip and the crunchy lettuce and not to mention
the lovely fresh herbs, we are actually in white wine territory.
And so I've chosen the thoroughly Mediterranean 2015 Atlantis
Santorini. A little-known secret that the beautiful Greek island of
Santorini produces stunning white wines, largely based on the local
grape variety. These are world-class white wines. Ooh, that's a wonderful
combination of white peach fruit with lemon zest and then heady wild
herbs. It really is summer in a glass. There's plenty of sun ripened
fruit here to balance the savoury lamb and the spicy dip. But it's
also fresh and dry and pithy enough to cut through the rich elements of
the recipe. And finally a salty, sea breeze tang, very typical of this
grape variety. If you close your mind for a moment it almost
transports you to that island in the sun. Thank you, Tonya, for bringing
a flavour of Simon Marcil to this chilly January morning, and for
giving me an excuse to do exactly the same. STUDIO: How are you liking
that? I really liked this wine and I love the fact she got a great
variety indigenous to Greece. And Santorini is renowned for its wine.
In order to grow vines, it is so harsh, they have to grow them in a
basket so the grapes grow inside and the vines are outside and the leaves
are on top protecting from the winds and harsh conditions. Really? Can
you get hold of Greek wine quite easily? It's difficult, but we are
starting to bring more and more over and that's one of the things I'm
interested in doing, supporting local suppliers. You can get it in
some of the larger supermarkets. Have you tried that? I have. How is
it? It's nice. I'm not really a big wine drinker. You're not really a
big wine drinker? Yeah, the red meat thing, now the wine. All wine tastes
a bit the same to me. Sacrilege! Cuts the acidity and the fact must,
delicious. Impressed with that. What are you doing later? My take on beef
Wellington. How are you with pastry? The pastry sounds great! I'm joking.
And there's still time for you to ask us a question.
We're going to need your calls by 11am, please.
Time now to join Rick Stein, on his trip around the Far East.
He's in Cambodia visiting a coconut farm to before whipping up
Marco Polo said he preferred coconut milk to wine. I wouldn't go as far
as that but I recall a saying from the South Pacific, a man who plans
coconut plants food and treat, vessels and clothing, home for his
family and heritage for his children. Coconut is also the
foundation of this lovely dish made predominantly with pork and
pineapple. First I chopped some shots. This is fresh turmeric and I
must say it's a bit of a revelation to me. I'm just used to using the
powdered stuff, but it's so wonderfully fragrant. And it's the
main constituent of the Cambodian curry paste, the other being lemon
grass. One of the things I've really learnt about my journey through the
far east is that these pastes are so important. You've got various
different pastes in Cambodia, Thailand, red curry paste, green
curry paste, in Indonesia you've got the basic curry paste the use
everywhere, and in Malaysia, they are all different. The trouble with
turmeric of course is that you walk around for days with yellow fingers,
it looks like you are a chain smoker. So all this lemongrass, lime
zest, can feel lime leaves, turmeric, all go into my trusty food
processor along with a drop of water, some salt and of course the
all-important shrimp paste. In Cambodia they use a mortar and
pestle but that would take a long time to pound down into a paste. And
this, after all we are in the West, is the quick way of going about
things. Oh well, plainly taking your time is the best thing, and cooking
should never be rushed. I have to admit I made a bit of a mistake,
apart from burning out my grinder, and also cut the lemongrass too
long, and it's really woody. The reason I did that is because in
Cambodia they use the whole thing but it's not as dry, I think. But we
all live and learn, even me. Now I great the fresh coconut which is so
important to this dish. You get a lovely subtle background flavour and
it sickens me sauce. I fry off the pork which is very lean. People
don't like the idea of pork stew but when you come to pork curry,
anything with lots of spice in it, it's a whole different manner. They
use pork a lot in south-east Asia. I think the point is, because there is
so much aromatic flavour going with it, it works a treat. Also anything
sharp works really well with pork. The fact we've got pineapple in this
makes it very satisfying. And I'm using grated coconut to thicken the
curry at the end. The secret to all this cooking in this part of the
world is the curry paste. It transfers any cut of meat or fish
into something exotic. I must say I'm very happy about this because I
was a bit worried about that lemongrass, it hadn't sort of been
pulverised enough with the mortar and pestle, but I think it looks
quite rugged. There I say it it looks a bit bloke-y. I don't like
things too neat and tidy. After one hour the pork should be nice and
tender. Looks extremely nice and it's smelling wonderful. Now I'm
going to add the grated coconut. You don't need a lot of it but as I said
earlier you can see how it binds the dish together and it tastes so good.
These are tiny aubergines, but they are still quite unusual in the UK. I
have to say I got these in Saint Austell, of all places. Things are
changing. The little tiny ones, you might have seen them, they are
called pea aubergines, partly because they are so small, and they
are a little firmer than normal. I'm going to put them in the curry and
they'll be done in about ten minutes. These little aubergines are
really nutty and they stay firm in contrast to the pineapple which
softens and gives so much sweetness to the dish. I suppose you could use
pins but they are so easy to buy fresh and they make the kitchen
smell so good. And now coconut milk. People often ask me what the
difference in Cambodian food, what makes it so special? I think this
dish says it all. It's incredibly fragrant, it's really rich, with the
yellow turmeric colour it's lovely. And actually it's not particularly
hot, and that is a typical characteristic of Cambodian food.
They always serve lots of Chile of course, but the dishes themselves
are not searingly hot. At its very fragrant, and if you compare this
with something like a sort of curry from northern India, this is sort of
light and floury. And the other ingredients, the coconut, those
little aubergines, and the pineapple. And I'm going to finish
off with some tamarind, fish sauce and palm sugar, everything that
actually grows in Cambodia. Take a little bit more. It's very
concentrated, fish sauce. I don't need to put much in, probably about
another teaspoon. And now for some palm sugar. You always get that
combination of sweet and sour in both Thai, Vietnamese and Cambodian
cooking. Teaspoon, maybe a bit more, I'm just guessing. The tamarind has
an acid flavour which adds so much fresh tartness to the dish. I'm
using BCF to pulp without the seeds. It's such an important part of the
cooking -- I'm using the sieived pulp without the seeds. It's a
combination of the fish sauce, tamarind and sugar, it's easy.
That's what's so nice about south-east Asian food, it is so
easily put together. Get the basil in and we are done. All that's left
now is to allow these fresh leaves to wilt into the dish. There's an
old saying that you should always tear basil and never cut it. I think
it's because steel blackens the cut edges. I'm using holy basil here,
with its incense like smell, many people consider it to have religious
significance. Finally, because it's a mildly spiced and fruity curry, I
had a few little red jewels of finely chopped chilli. And that's
it. He's back next week with more foodie
stories from the far east! Rick cooked a very traditional
coconut and pineapple curry and I'm now going to use coconut
and pineapple in a very I'm going to make coconut tart. I
resurrected this from a dish I used to make a long time ago, from the
90s, from the sugar club, and I've forgotten his name, it's gone
completely out of my head but I'll come back to you in a minute. That's
terrible. Recapture. I'm going to make coconut tart and a little
caramel with some pineapple and some chilli, star anise and vanilla.
Peter Gordon, there you go. That's live for you. Let's make this
caramel. Now, Liz, tell me about Silent Witness. I've been in it for
five years, the character is good at forensics, quite sarcastic, as you
might gather. Very cutting. It's not a massive acting leap. It's not a
big stretch? It's not, to be fair. I'm kind of gauging that. She made
perfect sense to me. I find her a little bit terrifying? Are you
finding the terrifying? No, no. You seem slightly on edge. This is not
that easy! I've noticed. Although I make it look easy, yes, thank you, I
think that's what you meant. But she really knows her stuff and she takes
apart all the rest of the characters? She does. How do you
swot up on that? You just learn the script, really. And if you really
need to know how something works, you do your work, you do your
investigation, get your own forensics and do it. You have a lot
of experts? We do, everything is checked and verified as much as
possible. But it is not a documentary, sometimes there is
artistic license. You'll notice we don't always wear the latex gloves,
we rarely wear the white coats, and that is for the camera's point of
view, it looks more interesting. But in terms of doing the forensics it
is all real and research and we have them on set advising us at all
times. I spoke to my wife last night, very interesting that there
has been a huge rise in the number of young girls and women studying
forensics and pathology because of these role models they see on TV?
Apparently Silent Witness is the longest-running crime drama anywhere
in the world, 20th anniversary this year. In that time these programmes
like CSI, we are fascinated by forensics. Yes. I can understand
that, I think it's brilliant getting more women into science, into
universities, absolutely. Got to be a good thing. What can you tell us
about the next storyline? I'm so excited. What is always said on the
Silent Witness website is, very little is known about Clarissa's
past life, and I think that's because they did not know what to
say, think they were just being a bit lazy. I just thought they had no
imagination, I'll be quite honest, and they weren't very creative.
Let's hope they're not watching! I think they are. After five years,
come on, she does have a life. So I sort of pushed a bit. So in Monday
and Tuesday's episodes we get to meet Clarissa's long-term husband,
Max. And will he play a big part going forward? He is, actually. And
what's great, through somebody else, we see her different meat, because
you are always different with a partner. A softer side? I think you
do. A more fun side. She is sarcastic but he makes her laugh in
a way the others do, and I think you see a more vulnerable side we have
not seen before and that's important. But he comes in as part
of a case. Are you all right, there? OK! Normally, they say I'm the fire
hazard! Nervous laughter! That will be on the front of the Mail now!
Relax, it's fine. OK. Recap. In here is sugar, lemon
zest, lemon juice, grated coconut. In here is sugar, a bit of Chinay, a
star anise, and vanilla. Beautiful. Looking forward to it.
Good. I'm glad you're paying attention.
Forensic detail in everything I do! Now, tell bus this, when I read
about it, I did chuckle but it is quite dark. Your musical? I have
rained am performing in a musical, assisted suicide. It sounds a riot!
It is. The most controversial part is probably the title but I have the
view whereby I'm opposed to assisted suicide, I have decided I'm a
campaigner but Lts I'm a performer and a committeeda, could I combine
them? We were at the Royal Albert Hall, oh, my goodness, it went a
little wrong technically. Then I was on stage, trying to make it work but
we got a standing ovation. It was amazing.
Do you prefer the stage stuff to the TV stuff? There is something amazing
about getting that immediate feedback. And if you are an extrow
verity, it is incredible. If you can make a connection with an audience,
either on TV, or live, that is what you aim to do, to impact on people.
Are you all right? There is a little bit of stuff on there. Quite a lot
down there on your shoes! Have you always enjoyed come Eddy, or did
that come from a place where you have to laugh through adversity? I
think it's a bit of everything. My mum and dad are very funny. They are
a bit Morecambe and Wise. But then my mum is quiet and mild-mannered
but comes out with killer lines. So I grew up, I think, with a lot of
come Eddy. But you are right, putting people at ease. People are
scared around disability. They are not quite sure. There is a lot of
ignorance, because we don't see it quite so much or come into contact
with it but for me, if you have a joke or whatever, it really does put
people at ease. It breaks down barriers? It really
does. Just a slice for me. It looks gorgeous.
Right, this went in, I shall stop waving this knife around! It's like
an episode... But I think we know who did it! Bake in in the oven for
40 minutes. Bring it out, let it cool.
In here is the sauce, the chilli, star anise, vanilla, the aniseed
taste, and that's it, right, let's see if you like it.
You are funny, you are nervous! Well, I have a sense you are going
to be brutally honest, which is never a great thing on live telly!
We are just going to go for this. This is really hot. I'm not going to
use this one. This is the stuff, it really is.
I don't want to scare you but I'm going to stand up. It's not a
miracle! She's cured! I'm good but I'm not that good! Oh, my God, she's
cured. It's the power of food. Or the power of you, you touched me and
I stood. I stood up! Right, OK. It's what I
do. There we go. Right, try that.
Can I get a drink! Anyone got any more rum?! I really like it.
Is it properly nice? I promise you. It is full of sugar and caramel it
is breakfast pudding. I'm eating breakfast pudding and drinking wine.
I am really happy. Everybody is loving you this morning
on social media. Are they? It is quite nice, as
everyone thinks I'm Clarissa! It is quite nice, as everyone
thinks I'm Clarissa! So what will I be making for Liz
at the end of the show? For your food heaven I am
going to make deep fried crab claws I'll mix prawns, ginger and garlic
together and then wrap this mix around the crab claws and deep fry,
and serve with ravioli filled with crab meat and Nduja paste
in a crab stock with coriander. But if you get hell,
then it will be quinoa. A 'healthy eating' dish of quinoa,
raw kale, chickpeas, which I'll dress with a peri peri
sauce and serve with slices of chargrilled pork shoulder
and scatter over fresh nuts, But you'll have to wait
until the end of the show to find And what is happening on the
subtitling for quinoa? Apparently they've been coming out as "keen
wire"! Now is that good? That was really bad timing.
Now it's time to catch up with Nigel Slater who's using up
left overs in a chicken and cous cous salad and some
Better than quinoa, do you think? Yes! Let's take a look.
Heaven is opening the fridge and finding the remains of somebody's
roast chicken. In my book, leftovers should be a joy, not a core.
With all this chicken, I'm going to make a salad for Monday night. But
not just one of those salads that is a bit of left over meat and a few
leaf but something really interesting. I wanted to have
substance to it. I could use rice, lentil, or cracked wheat but I'm
going to use couscous. So my Monday night supper is a warm chicken salad
with couscous. As my main grant is the left over chicking, it will need
help to make it into a tasty dish. Now these are leftover but it is
very important that they don't taste like leftovers. I want something
vibrant and bright to shake them up. So I'm making a dressing with citrus
juice. Squeeze into a new bowl the juice of two lemons and two oranges.
Add some oil and season with salt and pepper. Then I put the dressing
on to the couscous and let it soak up. To compliment the tangy dressing
add some good-sized chunks of orange. When you use leftovers, the
whole generosity thing is important. Otherwise it looks mean, and you're
aware it is something you found lurking in the fridge. I want them
to be juicy pieces when I'm eating my salad. I always grow fresh herbs.
It's really easy to do and it makes such a difference. Chives and basil
are ideal for this dish. If you like lots of basil, or you
like lots of coriander, then put lots in - it's your supper, it's up
to you. Put everything into the same bowl and mix gently, it's that easy.
But don't overmix! It's all about the lightness of touch. I'm quite
happy with that but I just feel it needs something very lush, and green
and fresh-tasting. I have some pea shoots outside. You can grow all
sorts of fresh ingredients in pots, that can make a real difference to
your dinner, sprouted seeds are one of my favourites. There has always
been bean shoots, as well as peas but no-one thought to grow them.
They are so easy, pop them in dry soil, water them and a couple of
weeks later, you have these wonderful pea shoots. When you eat
the pea shoot it is like eating the lovely, fresh, garden pea. It's a
wonderful flavour. I could milk them up with the salad but I think it is
nice to have them as a bed for the chicken and the couscous, so you
find them at the bottom. It is just about adding something really green,
and fresh and vibrant. Then add that to the chicken you
found in the fridge. You know I really don't mind
spending money on food. I'm happy to pay for good food. But I do like to
use every little bit of it. I heat the idea of wasting things. There's
always something in the fridge that needs using up.
I know there's a mashed potato in the fridge. I could put anything in
that. I could make them into spicy cakes with just a few onions and
some spices. I always seem to have left over marsh in the fridge. So
tonight I'm going to make bubble and squeak cakes.
I want some sort of savoury base for my mashed potato.
Simply add spring onions to a hot pan with a good wedge of butter and
a drop of olive oil to stop the butter from burning.
I want something spicy to off-set the sweet, Buriness of the onions.
Not hot, just something warm and aromatic. First up is cardamom.
Break out the black seeds and grind them finally. I'm using a pestle and
mortar but you could use a plastic bag and a rolling pin. Then follow
it with coriander seeds and cumin. I don't want these to be too fine. I
don't want them ground to a complete powder. I want the nuttiness and
texture in there. I love coming across a bit of coarsely ground
spice. I'm just going to pop those in.
Cook everything together until the onion is a pale golden brown but
before they start to burn and crisp up. Mix in the mashed potato and
make some little potato cakes. I want them a bit crisps on the
outside, so they are going back in the pan. These are wonderful with
bacon. So grilled bacon rashers or even gammon steaks with these on the
side. Cook the cakes until crisp and brown on each side. I could serve
them as they are but I fancy a little extra something. I would like
a sauce with those-something that goes with the spices. Sometimes you
go to so much trouble to make a sauce and other times you want
something that is just so simple... So I'm going to put freshly chopped
coriander and some cream into a hot pan. That's pretty much all there is
too it. Some herbs, some cream, some salt, some purpose.
It's almost a cheek to call it a sauce.
-- some pepper. The warm aromatic spices in these
cakes are what makes this dish so delicious. Don't short cut the
spices! Thanks Nigel and there's more
of his fabulous recipes from Nigel next week
Still to come on today's show: Tom Kerridge is busy in the kitchen
He's making another one of his best ever dishes,
spicing up a Barnsley chop and served with
a courgette and feta salad And it's almost omelette challenge
time, and today's puns are in honour of our
guest Liz, so here goes. The EVIDENCE will be in the tasting,
when I EXAMINE DISSECT them - Will your omelettes prove to be
POSITIVE or NEGATIVE? Oh! That's over.
You didn't write those jokes? No, you wouldn't have done that?!
And will Liz get her food heaven, crab claws or food hell, quinoa!
We'll find out at the end of the show!
Beef Wellington, cabbage on the bottom, on top, puff pastry,
mushrooms on the site. And then grilled beef fill it. If you don't
mind, first things first, we brushed the puff pastry. I like your
glasses. They are made out of wood. They are quite Joe 90. The beef is
already cooked. I don't think we've got enough time to get it medium
rare cooked. We are going to cook both of them. One of them is three
quarters there. We always season the beef a la minute. Use one dry hand
so you do not have cross contamination from raw to cooked,
and then you wash your hands. This one is three quarters cooked. And
I'm doing the cabbage? Please. Just julienne it. This has been kicking
around quite a long time? 17 years. I started taking care of kitchens in
two private members club's. I've always liked classic dishes. This
beef Wellington, a mixture between a classic beef fillet with a very
heavy jus, and what else does he have? And obviously beef Wellington
has a crust. But no foie gras? Just chicken liver pate. I was under the
assumption that you made Mexican food? I am very proud to be 50%
Mexican, 50% British. We need mushrooms as well. The garnish,
mashed potato, same quantities of butter, potatoes, cream. That is a
very famous chef's recipe. Very rich mash. This is a very unhealthy dish
but very tasty. Liz will like that you had me at butter! You are a big
fan of Mexican food? Absolutely, loved it. My wedding was Mexican day
of the dead inspired, so the food was all Mexican. And five years on
we went to Wahaca and learnt to make mole and tamales, and is it
grasshoppers estimate they were gorgeous. I think it is the food of
the future. I don't think I will have a lot of you as if I cook that.
But they are delicious. With the cabbage, if we can put some cream
and cover it, that would be great. OK, so do you want these mushrooms
sauteed? Please. And just to finish, salt, pepper, and a little bit of
mustard with it. Very important with meat, after its cooked, just to
rest. Depending on the size, it's always very good to rest your meat
nicely. So going back to what you asked about Mexico and the style of
food that we cook. The style food is 90% onward, we use five different
types. Type of wood has a lot of sugar content. People would think
wood just cooks at at the same time it seasons. With fish, citrus wood
and a little bit of olive wood. That is all the rage now but you've been
doing it quite some time. One of my closest friends, his restaurant is
supposed to be one of the best in the world, and he cooks 100% in
wood, so I learnt most of the skills with wood with him. We do our own
charcoal. That is quite hard going. It is. That's a total sort of
different disciplines. It is. My head chef, the first one to arrive
to the kitchen actually makes the charcoal himself. One of the first
things we have to do in the kitchen. I am resting the meat now. A very
good trick is to use aromatic, a mix of Thai, rosemary and garlic. Put
your herbs on top. Is that just for resting? Correct. It's just finishes
the flavour nicely. And just crush some garlic on top. And pour a
little bit of olive oil. In your restaurant, our people readily
accepting of those Mexican inspired flavours? Lot of people were
confused that we were a Mexican restaurant, but we are not. I love
to bring a lot of my background. My mother is English, my grandmother is
Austrian, on my dad's side, Cuban, and my dad was Mexican, so I have a
massive combination of so many different flavours. But the food
that we cook is modern European with some indigenous ingredients from
Mexico. I think Mexico this year worldwide is going to get stronger
and stronger. I've had the privilege of getting over there a couple of
times in the last couple of years and it's a fascinating place. It's
amazing. The real grassroots cooking is just brilliant. It's amazing.
Very regional, like great French food, all the areas you go in
Mexico, very fascinating. The further north you go, the more
earthy, and the more Southee go, you get the tam that you mentioned --
tamales. In the south we cook with corn husks. And we use a fungi that
grows on the corn itself, and it is delicious. We've got a ravioli on
the menu which has been rated very highly by reviewer to. I'm stepping
in and doing quite a lot of your cooking. I'm so sorry.
And if you'd like to try Fernando's or any of our studio recipes
then visit our website: bbc.co.uk/saturdaykitchen
So to recapture on equal quantities of cream and butter. Pretty much
saying for the mashed. The mushrooms have a spoonful of English mustard?
Correct. Sauteed cabbage off. Do you want to finish that with a little
bit of cream? Tiny bit of cream just to steam it. Perfect. We will take
that off the heat. Mushrooms are done, seasoning on the mushrooms.
Mash is ready. We are ready to plate, really. What do you think
will be the hero Mexican ingredient that will make it over here? Well,
chipotle is already the hero. There is a lovely, earthy ingredient. It's
a seed and you can marinate wonderful things with it. I think
it's a lovely ingredient. You can mix that with orange juice, goes
really well with pork. So that could be the next big thing. I actually
found that in the wild in a Mexican forest, and it's brilliant stuff.
Just delicious. A lot of people use it with chocolate which is really
unusual. It's kind of an earthy, savoury thing. In the puff pastry we
make a little hole. Do you want me to fill that? Thank you. You do the
rest. I'll start plating the dish. I need a spoon. I'm trying to help.
Thank you, chef. You put the oxtail jus on. That the cabbage, then the
oxtail jus, then the puff pastry. This is sort of quite fiddly, I
didn't expect this from your kind of cooking. It's also very French. It
is very French. But we've got a little bit of everything. Today we
celebrating 100% British. Good, good. And we sliced this. And you
want the truffles on as well? Yes. Thank you, chef. How generous are
you with your truffles? Very. That's enough! Do you like truffles? You
know the red meat and wine thing... No, I do like trouble is. Beef
Wellington, sad void cabbage, black truffles.
OK, let's go, you bring the match. Ayew ready? Ready.
I'm ready for the first incision. See what I did there? Oh, come on.
Let me give that a try. That looks delicious. It is sort of
deconstructed. A lot of people call it deconstructed beef Wellington.
And the meat is cooked to order. It is popular for a reason? I take it
off the menu and they ask me to put it back. Pate, truffles and beef,
what's not to like. How is it, nice? Yes.
Okay, let's head back to Haslemere to find out which wine Susie Barrie
has picked to go with Fernando's fabulous fillet of beef!
Fernando's dish is like the most spectacular deconstructed beef
Wellington I've ever tasted. And it need a really top notch red wine to
drink with it. Now, it's tempting to think with such ahead and mystic
plate of food we are going to think a powerful, full throttle red such
as this one with a dense, creamy texture and quite a lot of alcohol.
Although the Fergus is a terrific wine, when you have a dish with this
much richness, you need less weight and more acidity to refresh your
palate between mouthfuls. Debt up Lava Aglianico. If you want to try
something exciting and different that is great value for money, then
a little Aglianico from the ancient volcanic soils is hard to beat. When
you smell it, it's a mix of dark fruit with savoury, leafy aromas.
Although I've chosen this one specifically because it is not too
heavy or powerful, it certainly has enough weight to stand up to
everything on Fernando's plate. The right, black cherry fruit, and hint
of almond, are ideal for the beef and mushrooms. The freshness of the
wine will help to cut through the richness of the pastry, the chicken
liver pate and the jus. On the finish there's just a leafy note
that ties in perfectly with that crisp time. Fernando, I hope you
enjoy this wind just as much as I enjoyed tasting your incredible
dish, Cheers. STUDIO: How are you finding the wine? Delicious, ten out
of ten. A little bit chilly, but that is the studio. This one is red,
isn't it? Nice combination? Red wine and beef? Yeah, apparently that's
what you have, isn't it? It's now time to catch up
with The Hairy Bikers, Si and Dave. They're delivering us some more feel
good food with their take on the Escoffier classic dish sole
Veronique! Now with the best of British kitchen
we are going to be cooking up an old-fashioned culinary classic using
two ingredients guaranteed, whitefish and grapes. It's sole
Veronique, and we think it's time to revive this simple but beautiful
recipe. Sole Veronique, the epitome of feel-good food. It's one of those
dishes that you want to recuperate with, isn't it? It is. Poached fish
is easy to die just, it's delicious, and grapes, everybody knows they
make you feel better. Dover sole, not just the King of fish, it's the
absolute emperor. These Dover Sole fillets need skilling. But they are
splendiferous. To skin a fill it, put its skin side down, grab the
tail, get your knife underneath it, and just put the knife down there,
and just jiggle it to the end. And the last thing we want is any of the
meat to be left on the skin. That is beautiful. What we do very simply is
fold like that. And the thing about this dish, a feel-good dish, it is
very easy to eat. There's no bones, no skin. There's just lovely sweet
fish. You tuck into it, it digests easy, it's just so special. And the
grapes go together superbly with the fish.
On to your gently folded fish, pour some vermouth and 200 millitres of
stock. And a dot of butter and a bay leaf.
I have a couple of these Escoffies are recipes at home.
You think of this type of food as using lots of cream and brandy but
it wasn't. You have this very mouth, the fish
stock, the broth from the Dover sole, that will go with the cream,
the grapes and it will make a wonderful Dover sole sauce.
Cover the fish with buttered tin foil and put into an oven for 160
degrees in a fan oven and cook for 15 to 20 minutes.
Half the grapes and deseed them, unless you are able to get seedless
grapes, as we did. What should we serve this with? It
should be something clean and comfy? Potatoes. New potatoes.
And asparagus. Yes! When the fish is done, remove
it tonne a plate and cover it in tin foil to keep warm.
That is just goodness. No mystery, no skin, no surprise, no bones. Just
abject yum factor. Now pour in the cooking liquor. All of that lovely
fish stock and vermouth and the Bury juices in a pan. It is a good tip to
do this in the frying pan, base, the stock will reduce quickly.
We have to reduce the stock by half. It's a beautiful thing to watch. You
never know, if we stair into it long enough, we may become refined as
sole Veronique! I feel that the sole Veronique, it's a fine classic dish
but its flavours, they're not overpowering. It's simple,
classical, and the flavours they enhance the Dover sole without
overpowering or strangling it. In fact, I would say it's a perfect
balance! Good! I'm chuffed for you! That's reduced by about half.
Looking nice. Lovely.
I'm stirring in double cream. A little bit of tarragon chopped up in
the sauce is really nice. Tarragon is lovely with fish, isn't it? It?
Beautiful. Now, there is a scout teaspoon
there. Put that in there. Then we add our grapes and we cook those for
about a minute in the sauce. That's going to release the sugars in the
grapes. Check for the seasoning eh?
Absolutely. That's amazing.
It is so good. Escoffier, God love him. That is beautiful. I had
forgotten how nice it is. Wouldn't it be vulgar to have black pepper in
that sauce... White purpose! It is gothic.
Beautiful. The fish is done.
Let's plate it up. I have some new potatoes and
asparagus here. I think centre stage, do you? Oh,
without a doubt. Absolutely superb. Over the top. And some on those. Oh,
look at that. Now look at that plate of food. If
you would deliver that to somebody who's in their bed, or a bit poorly
sat in the chair, that's going to make you feel better straightaway.
That instant emotion of "that looks great."
That plate of food would lift the most morose of spirits. It would
make you want to dance with joy. It would make the apathetic want to do
It is positivity on a plate. It feels so good! Can I add that?
You should. Oh, yeah, our sole Veronique,
whoever Veronique was, she is living immortal on a plate.
What's so lovely is the grape with the fish, it just cuts through the
buttery, creamy sauce. You're dead right, mate. And it
would work with place and if you're a bit skint, it would liven up a
piece of haddock as well. You don't get Dover sole every day of the
And there's more from Si and Dave next week.
First up it is Elaine from the to some of you at home.
First up it is Elaine from the Wirral. What is your question? I
have a rib of beef. I would like the best way to cook it.
Fernando? I would marinade your rib of beef with a little bit of
oregano, olive oil and lemon zest. A little bit of pepper and then grill
it. Cut it into slices, about 120 grams and cook it on each side.
Not as a whole piece? There are many ways to do it but grilling the way I
like it the most. Good luck. Elaine, what would you like to see, heaven
or hell? Heaven, please. That's because I'm from the Wirral as well.
You have a tweet for us? Please ask Tonia for a good recipe for
skordiala? It is a Greece sauce? It is, using lots of garlic and olive
oil, and just beat it until it becomes really, really creamy.
Another one? Yes, can you do something for curry using chicken,
please. What would you do with that? I would
usually mix ketchup, mustard, honey, a little stock and leave the skins
of the chicken on. Put it in the oven and cook that gently.
Is this for the staff, this food? Yes, why not. It's very nice! And
now another question. From Nicola fr.
I would like to know the best recipe for a Greek salad. I have tried many
but it does not taste the way it does in Greece.
Fernando?! The main thing is vegetables. Getting them grown in
the sun. It gives it a different flavour. But chunks of tomato, feta,
olives. Chillies? No chillies. That trilogy of salt, lemon juice, and on
you go. What time of tomatoes? My
grandmother picked whatever tomato is growing in the garden. Whichever
have the most flavour. Those are the ones you need.
Heaven or hell? Heaven, please. Zara from Cambridge. I would like a
recipe for loin steaks. When I cook them they tend to be hard.
Pork loin steaks? I would make a Greek wine and coriander dish.
Marinade it over night with red wine, olive oil, salt, coriander
seeds that have been crushed and marinade it overnight. Then cook it
slowly. Nice. I would try that one. And heaven or hell? Heaven, please.
Excellent. Going well! Fernando you're on 21.16, Tonia,
how's your omelette making skills - Your first time? It is. Nervous? Yes
but can I tell you that Greeks do things slowly.
You both know the rules - You must use three eggs but feel free
to use anything else from the ingredients
in front of you to make them as tasty as possible.
The clocks stop when your omelette hits the plates.
Let's put the clocks on the screen for everyone at home please.
Fernando, you are very competitive. . He is so competitive! Oh, look,
the shell is on. Do you want to try one of these, Liz? You know what,
no! That looks terrible, Fernando! I don't think it is going on the
board. Are you kidding me! You can keep
that music going for a while! We can have a chat.
There we go. Very nice.
Right, let's turn that off. OK. I don't know why I'm doing this, I am
going through the motions. We are going to charge you for that pan.
You have taken the nonstick off it. I can't taste that. It has shell on
it. It's not cooked. That ain't going on. Right, this looks
lovely... Oh, no! That's really nice! Very good.
Yeah but how long?! Tonia... Oh, dear. Am I the longest? 40.40. So
that is going right down here somewhere. Ferrando, that was a
shocker. That is not going anywhere. What's the music today?
# When the going gets tough... It's Billy Ocean's birthday, it is happy
So will Liz get her food heaven, crab claws or Food Hell, Quinoa?
We'll find out the result after Tom Kerridge treats us
to his brilliant take on a Barnsley chop recipe!
For a great mid-week meal, lamb chops are hard to beat. If you're
like me and want a proper manly cut of meat for tea, then the famous
Barnsley chop is one of the best. To turn this northern cut of meat
into something a little more exotic, I'm using a couple of my favourite
spices - coriander seeds, and to go with the coriander seeds, cumin
seeds, whole. This gives it a kind of Indian, north African feel that
goes with lamb so, so well. Toast it on a medium heat. When they have a
nice even brown colour, I pour them on to a plate and leave them to
cool. Now time for the lamb. Which I've tied together like a little
present. To get the most out of this cut, you have to render out the fat.
Just keep the chop fat side down. Once it's crispy all the way around,
lift out this bad boy to cool for a couple of minutes. Smells delicious.
Save the left over lamb fat for something special later. Now back to
your spices. These guys have cooled down. I'm
going to stick them in the heaviest pestle and mortar in the world. It's
the spicy crust that's going to take this chop a whole new level. Give it
a good bash. Just get rid of the husks. Look at the lovely spices on
the plate. Give your Barnsley chop a gorgeous spicy coating on one side.
You can see it already, it is giving it a lovely crust it almost looks
cooed but it ain't, though, you have to cook it. Pop the chop in the hot
pan, after ten minutes turn it over. Then turn it over and leave it for
another two. OK, look at the lovely colour on
that! Add a knob of butter. That foam will give it another nutty
flavour going on to the lamb. And a good squeeze of lemon juice.
Then all you need to do is love it and care for it. Massage it, and add
a little bit of foaming butter. And that's it. Cooked. Just pour over
some of those nutty spices juices. Look at that. Cooking don't get much
better than that. Just give it ten minutes to relax and right before
serving add a touch of orange zest. That is going to make that, the
Barnsley chop beauty. grapes go together superbly with the
fish. Now, I'm not really a salad kind of
guy, but I've got a recipe that a great partner for your lamb chop.
This is going to be the ultimate salad to go with my LAN. A little
bit like Nicoise using black olives, salty kick from using some feta, bit
of a chilly spice using red and green chilies. Here's what makes
this the best salad ever. This is the land fat from the Barnsley chop.
This is full of lamby flavour. Perfect for frying courgettes in.
Sliced courgettes nice and thick, so when you fry them they will stay
quite firm and not go all soft and floppy. I know it might seem a bit
odd but using this lamb fat will make all the difference. They will
fry and take on all that lamb fat flavour. All they need is a couple
of minutes on each side. There you go, just getting a nice brown
caramelised Asian on top of the courgette. Just about soft enough to
eat -- Laurent Miquel Vendanges Nocturnes Viognier. Give them a
pinch of sea salt and whilst the next batches on the go you can give
them a pinch salad. This gem lettuce has a nice crunchy snap to it which
comes from the court in the middle. I'm going to build those layers of
flavour and texture. Just dice up some crisp green pepper. Not too
fine. You still want crunchy texture in your mouth. Now for some heat if
you can handle it. Don't just go them on without knowing how hot they
are, you've got to taste it. That way you know how hot it is and how
much to use. In this case, I'm only going to use one Laurent Miquel
Vendanges Nocturnes -- I'm only going to use one chilli
because it's hot. Perhaps I will tone it down a bit. The red is never
normally as spicy as the green, but you've still got to try it. This one
is not as hot. Just scattered the chilli over the top and for a taste
of the mad at some black olives and feta cheese. The great thing about
feta, it has a fantastic salt content, you don't really need to
seize on this salad. Add some coriander and mint leaves and you
are ready for your courgettes. The heat that is coming from them will
just slowly wheeled the lettuce leaves and the mint leaves around
them. -- slowly wilt. Not hot, but warm, and it will slowly bring
everything together. A little bit like being in a steam room. Pour
over a bit of sherry vinegar to turn this into a really tasty dinner.
Grab those precious meat juices. Just going to drizzle some of this
flavoursome oil all over the salad. I know it's not your normal olive
oil dressing but using that lamb fat and that flavour takes it to the
next level. Do it, people. Right, time to find out
whether Liz is getting her food I'm quite nervous... Not. This was
your idea of heaven, crab claws, prawns. A little bit of the spicy
sausage, some ravioli. Here is the superfood hell, clean eating health.
What is this thing? What is this. We've got quinoa, here. We've also
got some raw kale, and the pork chop as well. So listen, we'll go through
the motions but basically everyone, all our callers went for heaven.
Guys, you can't change it. It's heaven. Definitely heaven. Which is
great because we all want to eat this. 5-0 heaven. Clear that. Get
the healthy stuff away. Wedded distrust of healthy food come from?
Just life. I think life is too short, we should eat nice food. I'm
not saying healthy food isn't bad. Partly it's because I don't trust
the name of something, and so when things suddenly appear and I get a
bit suspicious of them, they are a bit faddy. I like good food. There
was just something about the quinoa, the raw food. I like but and I like
carbs. -- I like butter. What is food like onset of the Silent
Witness? It's really good. You get your main meal that at lunchtime and
then you've got another six hours to film. So you've got to be really
careful. I do love carbs, but if you go too carb-heavy, you fall asleep.
You are just doing some high-tech sluicing that everything is a bit
slow and difficult. Something we did not talk about earlier, you did a
law degree? Yes, I did. I'm not sure what you want me to tell you about
that. I just find it quite interesting, really. Do you know
what? I did the law degree and then went out and started to break the
law. So you know how to get away with it? It's very useful for that.
I did quite a lot of direct action. I'm going on the women's march
today. I saw that on Twitter earlier. I'm heading there after
this. You are a big activist? I am, I like a bit of a protest. We've got
a voice, we have democracy, we should use it and speak out. There's
lots of people that can't soak if we can I think we should use that. Are
you marching along with a lot of women in Washington as well? That's
where it began, the day after the inauguration, I know we might not
want to talk about that, but the inauguration yesterday. Women are
really concerned that under Trump women's rights aren't going to get
represented, they are going to be diminished. And so there is a march
in DC today and all over the States and actually all over the world,
something like 62 countries. All over the UK. Central London, loads
of women. And you don't have to be a woman, anyone can go. Just to say
that we are here, don't ignore us. So you are going to need your
calories. I need filling up. How long is it? I think it kicks off
around the American Embassy at noon and then I think there is a rally at
Trafalgar Square at around 2pm. So I will be there. Quite some time,
then. Yes. So going back to Silent witness, why do you think it has had
such longevity? Is it the writing? It has been going for 20 odd years.
Good stories, great stories. I think the two hours, what it is now, two
one-hour episodes, we think that's kind of a film now. It's not just
one hour and you know where it is going. There are real cliffhangers.
Even if you watched the first one you probably never going to know who
it is until the very end of the second one. I've got the script and
I don't always know who it is! So I watch them and kind of get surprised
by them every time to be honest. But do you read things and go, Clarissa
would never do this? Absolutely. The great one coming up that I really
like, in the second episode on Tuesday there is a bit of a
heart-to-heart between Clarissa and Jack. We have a real great bond and
friendship. And we've managed to shoehorn in a Pretty Woman film
reference into the script. I don't think they knew what it was. So I'm
just putting it out there. We were just, let say that. I'm trying to
think of them now. And this is on Tuesday? This is Tuesday night. So
we do have fun with that. Sometimes you think, Clarissa would never say
that, or let's just make it more real. The way Clarissa and Jack talk
is very much how real people do and that's how we want it. So when you
take on a character like that for so long, how much does that cross over?
When you are in their filming it quite a lot it is quite weird. I
don't think it is for all actors but I find it, because you are thinking
in a certain way, acting in a certain way, and you look different.
She has different hair, different clothes, different sensibilities. So
I think some people find it easy to jump in and out. I didn't,
necessarily. But I do find her quite easy to play, she is a joy. When
filming is it back-to-back, week on week? Clarissa, as people have often
messaged in order to eat it, it does feel like she never leaves the Lyell
Centre. If they ever take me on to location it's sort of a miracle. I
tend to do one or two weeks out of five weeks. The other guys out and
about will do about five weeks but I normally do two. We film from April
to November. It's pretty intense. Personally I get enough time to do
all the other stuff. Can you tell us if there is a new series on the way?
I think there is. After your comment earlier, maybe there won't be? Can
you imagine? It's popular. I did think it was like, we'll get to the
20th series and that will be it. It is popular enough that I think the
demand is there to bring it back. Whether I come back is another
question. Well, we'll wait and see. After Max turns up. You might swap
out. That might be it. Let's recap this. We've all done things very
quickly. So this is the heaven dish. I've got some white crab meat. We
made three little ravioli with someone torn papers which are a good
cheat -- with some wonton papers. Some brown crab meat, white crab
meat, sealed together. This is crab and prawn stock with a little bit of
chicken stock or fish stock boiled together. Little bit of brandy as
well. Over here is a deep-fried crabs claw. Which Fernando lovingly
put together here. Remind me, minced prawns, little bit of soy sauce,
garlic, ginger in there. Bit of sherry. That was pretty much it,
wasn't it? Soya sauce. Couple of the ravioli. I was going to say, do you
want me to do anything to help? Just stand there and relax. You've got a
big old much later. That's right, I've got to keep my energy up. Is it
almost ready question mark I'm quite hungry. It is. I've got places to
go, marches to do. Excuse me, I'm marching. I'm really glad you went
offending at saying marching. Some people think, can't say marching,
she is in a wheelchair, might get offended. I just find it's better to
bluster my way through. I've noticed. And you didn't call me
funny bones. I'm going to get some wine to go
with this. So, what have we got here? To go with this crab, this is
a reasoning from Baily and Baily, ?8.49 from Waitrose. Don't drink too
much otherwise you'll be swerving all over your March. Are you working
tonight? I am. It's got a lovely kick to it. Is that OK? It's
beautiful. Really? Good, you like that? I'm happy at last. Good.
Well that's all from us today on Saturday Kitchen Live.
Thanks to our fantastic studio chefs, Fernando Stovell
and Tonia Buxton, the delightful Liz Carr and the wonderful Susie
All the recipes from the show are on the website,
Next week Angela Hartnett's in charge and I'm back next month!
But don't forget Best Bites tomorrow morning at 10am