21/01/2017 Saturday Kitchen


Similar Content

Browse content similar to 21/01/2017. Check below for episodes and series from the same categories and more!



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


stuff. Yep.


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


Download Subtitles