:00:00. > :00:09.It's time to welcome in the weekend with our 90-minute
:00:10. > :00:39.I'm joined by two of the country's very best chefs today.
:00:40. > :00:42.First, the Frenchman with a couple of Michelin stars to his name
:00:43. > :00:46.which he hangs above the door of his Mayfair restaurant, Hibiscus.
:00:47. > :00:52.Next to him is a chef who also has two Michelin stars but he spreads
:00:53. > :00:55.his across two different London restaurant, Arbutus and Wild Honey
:00:56. > :01:12.Morning, James. Claude, what are you cooking? I am doing an artichoke
:01:13. > :01:17.salad and burrata with you can do with ham, onion, nice and meaty.
:01:18. > :01:21.Serve with a nice bordelaise sauce. The burrata is the cream. All the
:01:22. > :01:25.richness with the fatness and cream of the burrata. Anthony, something
:01:26. > :01:29.different from you. We have only had one of these on the show in ten
:01:30. > :01:40.years I have been doing it. A bit different. Very English. Crisp ox
:01:41. > :01:45.tongue with crisp ox tripe. Oyster mayo and salsa verde. It's your
:01:46. > :01:49.twist on beef and oysters. Exactly that, James. Delicious. Two
:01:50. > :01:53.different dishes from our chefs today. .
:01:54. > :01:56.And today's vintage recipes from the BBC archive come from
:01:57. > :01:58.The Hairy Bikers, Mary Berry, Antonio Carluccio and Rick Stein.
:01:59. > :02:01.Now, our special guest may have been waltzing, sambaing and tangoing
:02:02. > :02:10.her way through the current series of Strictly Come Dancing.
:02:11. > :02:13.snow forecast it's her day job as the face of BBC weather that's
:02:14. > :02:17.Welcome to Saturday Kitchen, The BBC's very own ray of sunshine,
:02:18. > :02:25.APPLAUSE Great to have you on the show. Nice
:02:26. > :02:29.to see you. I did say when you first told me you were on strictly that it
:02:30. > :02:32.was hard work. It really is. Good fun, though. What's happening out
:02:33. > :02:36.there? Temperatures are all over the place, what's going on? We have had
:02:37. > :02:41.a change of air mass basically to more maritime, it's coming down from
:02:42. > :02:45.the Arctic, we are pulling in cold winds, really gusty winds, as well.
:02:46. > :02:50.The cold air is coming our way and there is a significant wind chill.
:02:51. > :02:55.Is it going to get worse? Well, no. It's not? Not today, it's going to
:02:56. > :02:59.get better today, sunshine and wintry showers across the west and
:03:00. > :03:04.east and it will be cold by night, very cold, especially Sunday night
:03:05. > :03:09.into Monday. It's like having our own weather channel here! I am going
:03:10. > :03:13.to cook you food Heaven or hell. It's up to chefs and some viewers to
:03:14. > :03:18.decide what you will be eating for either of those.
:03:19. > :03:25.Food Heaven, what would it be, what would you cook more than anything
:03:26. > :03:30.else? I have simple tastes. Something like steak, well done.
:03:31. > :03:36.Well done? No blood. Maybe some mushrooms, that would be lovely. How
:03:37. > :03:46.with you with ox and tripe? Ox tongue! When you see it, it's huge
:03:47. > :03:50.and it belongs in an animal! What about dreaded food hell? Ox tongue
:03:51. > :03:55.is up there! Something like squid and I will eat broccoli but I am not
:03:56. > :04:01.a huge fan. What about squid and broccoli together? I used to like
:04:02. > :04:05.you, James! It's either steak or squid.
:04:06. > :04:08.For food heaven I'm going to make Carol, steak with a few other
:04:09. > :04:12.I'll serve the steak well done for Carol along with sauteed wild
:04:13. > :04:14.mushrooms, crispy deep fried onion rings, mashed potato
:04:15. > :04:20.and, finally, a rich, red wine sauce.
:04:21. > :04:25.Or Carol could be having food hell - squid.
:04:26. > :04:27.And I've got something Chinese in mind for this.
:04:28. > :04:30.The squid is quickly cooked then added to a sauce made with black
:04:31. > :04:32.beans, vinegar, soy sauce, chilli and ginger.
:04:33. > :04:35.I'll add broccoli and French beans then serve it with egg fried rice.
:04:36. > :04:39.That sounds nice without the squid. And the broccoli and everything
:04:40. > :04:41.else. But you'll have to wait
:04:42. > :04:44.until the end of the show to find If you'd like the chance to ask
:04:45. > :04:48.either of our chefs a question A few of you will be able to put
:04:49. > :04:54.a question to us live And if I do get to speak to you I'll
:04:55. > :05:00.be asking if you want Carol to face You can also send us your questions
:05:01. > :05:12.through social media by using Hungry? Yes. This is not... The ox
:05:13. > :05:17.tongue is later. This is artichokes on the menu. With you in about eight
:05:18. > :05:24.minutes. First we have the genius that that is Claude Bosi. What are
:05:25. > :05:28.we doing? Salad of artichoke with shallots and ham. Something very we
:05:29. > :05:34.do at home. You want me to do the sauce really for this one? Start the
:05:35. > :05:42.sauce. Chop the shallots not too fine. I will do that. I will prep
:05:43. > :05:47.the artichoke. You say this is sort of rustic really this one.
:05:48. > :05:52.Not too small, don't want them to burn too quickly. Want them to give
:05:53. > :05:55.the flavour a bit. For anybody that doesn't know about your restaurant
:05:56. > :05:59.there is not many restaurants in London that hold two Michelin stars,
:06:00. > :06:04.you are part of an elite club really. Yeah. You have expanded a
:06:05. > :06:09.little bit. You have something really special happening since you
:06:10. > :06:15.were last year. We expanded the chefs table. There was a room we
:06:16. > :06:21.find, we didn't find it, it was on the plan when we bought the place!
:06:22. > :06:26.We decided to change the room for a chef tables private room. It's very
:06:27. > :06:33.popular. I have one of the chefs cooking in front of them. Up to six
:06:34. > :06:35.people. You get a - we find people love it more and more knowing
:06:36. > :06:39.exactly what happens happening in the kitchen. Do you cook in front of
:06:40. > :06:45.them or one of your chefs? One of my chefs will do it. I have a couple of
:06:46. > :06:49.head chefs and one will go downstairs, we go through the meal
:06:50. > :06:53.to make sure everything is OK and they're on CCTV, not dancing on the
:06:54. > :06:57.table! This is an idea that's based on one of your lunch dish this is
:06:58. > :07:06.one. Yeah, it's based on lunch we are doing. We serve it with snails.
:07:07. > :07:12.But I thought on telly it will be too much of a risk. Carol was about
:07:13. > :07:18.to disappear at that point! The taxi is on standby!
:07:19. > :07:24.We say let's do the artichoke, bang in season now. Great quality. People
:07:25. > :07:26.don't eat so much of these in the UK, don't understand why. They're
:07:27. > :07:32.difficult - people think they're difficult to prepare and cook. These
:07:33. > :07:41.are simple. I will never use a peeler in a kitchen but at home it's
:07:42. > :07:47.easy. Just peel this. There is no, what you call it, the fur? The
:07:48. > :07:55.larger one has the choke. They are young. You can eat them like we are
:07:56. > :08:01.going to do now in salad. With the shallots. Now this is the bit that's
:08:02. > :08:10.going to go with the ham. That will go in, give it a bit of a kick. Do
:08:11. > :08:14.you think artichokes are as frightening as tripe? You would
:08:15. > :08:18.think so. I was brought up on tripe and stuff like that. I like it. It's
:08:19. > :08:23.not until you try it, it's one of those things. Once you try it, it
:08:24. > :08:31.tastes really good, Carol. I will take your word for it. I will be
:08:32. > :08:36.trying it later. When you talk about tripe, talk about boiled in milk for
:08:37. > :08:46.hours. It's actually fantastic. We have some in the sauce, I have some
:08:47. > :08:52.thyme going in here. The shallots. The same amount of ham. Sweat them
:08:53. > :08:56.down slowly. I am going to cut the artichoke. Then the red wine that
:08:57. > :09:00.you are using. The onions are in here with a chunk of garlic in the
:09:01. > :09:05.skin. The skin will protect the garlic. You don't want the garnish
:09:06. > :09:13.to burn. You are going to pass the sauce at the end, it's not much of
:09:14. > :09:19.an issue. You are thinly slicing these. A good thickness, you want a
:09:20. > :09:24.bite. I have been to your restaurant, I have to say I have had
:09:25. > :09:28.one of the best meals in my life. Where do you get your ideas from,
:09:29. > :09:34.you are constantly busy but the ideas you have got, they're not
:09:35. > :09:39.whacky but they're unusual ideas. I base on a lot of classic dishes.
:09:40. > :09:47.Like bordelaise sauce with snails, it's something classic. You get
:09:48. > :09:51.dishes going through the old books, always but people forget about it. I
:09:52. > :09:55.like challenging myself. I am not here to challenge people but I like
:09:56. > :10:03.giving something a bit different. That's the idea of it. Right, what
:10:04. > :10:09.ham are we using? This is like a good cooked ham. You can use like
:10:10. > :10:13.just a nice organic ham. I remember one of the first times you came on
:10:14. > :10:20.the show you made a pork pie and blitzed it in a food processer. Yes,
:10:21. > :10:23.I did. The whole thing! We made this amazing two Michelin star pork pie
:10:24. > :10:29.and you chuck it in a food processer. You have to make it
:10:30. > :10:35.properly with the Ely and everything if you want -- jelly and everything
:10:36. > :10:38.if you want all the flavour. First time at the restaurant, what's wrong
:10:39. > :10:42.with that pork pie? Nothing, it's perfect. I love watching you chefs.
:10:43. > :10:50.You never measure anything or weigh anything. It's a bit of this and
:10:51. > :10:55.that. He do because he is pastry based. Remember if you would like to
:10:56. > :10:59.put your questions to our chefs today you can do that by calling
:11:00. > :11:03.this number. Calls are charged at a standard
:11:04. > :11:14.network rate. I have some chives here and some chopped chervil. The
:11:15. > :11:19.ham and shallots together with my favourite ingredients, butter, just
:11:20. > :11:28.to get the flavour. Some thyme in it. People have this thing about
:11:29. > :11:36.Michelin star restaurants being expensive. It's a misconception.
:11:37. > :11:42.With all Michelin star restaurants now people see them differently. The
:11:43. > :11:47.diversity of the Michelin star now. You don't have to stay two hours at
:11:48. > :11:51.a table. It's not necessary. People come for lunch and say we have 45
:11:52. > :11:54.minutes. We have to feed them in 45 minutes, that's the way people are
:11:55. > :11:57.at the moment. They want to be in and out. You were saying about the
:11:58. > :12:09.snails. Snails you use are not French snails, they're from the UK.
:12:10. > :12:15.English snails. You see that, that will be seasoning. That's for the
:12:16. > :12:22.artichokes. I am going to start them. Some oil? Yes, please. You
:12:23. > :12:27.reduce that dawn and pass it through a sieve and end up with this here.
:12:28. > :12:35.We will add a touch of sherry vinegar, I believe. To get a bit of
:12:36. > :12:42.acidity. What is the criteria for having a Michelin star, how do you
:12:43. > :12:48.get one? I wish I knew! I wish I knew this. A lot of people ask, I
:12:49. > :12:53.think you need to be... Consistency. Consistent in what you do. That's
:12:54. > :12:58.it. I never think to open a restaurant and say I will have two
:12:59. > :13:05.Michelin stars. You just cook, do what you do. It comes naturally
:13:06. > :13:11.with... Is that the stock? Yeah, that's the stock. I think it's
:13:12. > :13:15.consistently good food. That's it. That's the hardest part. People
:13:16. > :13:19.think sometimes - you have to be consistent, Monday to society. And
:13:20. > :13:24.make sure you get everything the same. It costs a bit of money to eat
:13:25. > :13:30.in our restaurant. Lunch is cheap. Dinner is a bit more expensive.
:13:31. > :13:39.People have an expectation. Tell us about this burrata. We will prepare
:13:40. > :13:47.this now. I will finish the sauce. Finish the sauce with a tiny bit of
:13:48. > :13:52.sherry vinegar. Yeah. Want that cream to stay in as much as we can.
:13:53. > :14:01.It's mozzarella with cream really. That's it. Black pepper. We want
:14:02. > :14:07.this before any seasoning. It's going to be ready in two minutes.
:14:08. > :14:13.You have about 30 seconds! Come on! All right. A minute-and-a-half then.
:14:14. > :14:23.Thank you very much. We have to be fast on this. A little bit of oil. A
:14:24. > :14:38.bit of olive oil. A pinch of salt. We will use the ham. To finish. I
:14:39. > :14:46.will switch this off. Put the ham in in a bit. This is beautiful rich and
:14:47. > :14:58.creamy. That's what we want. The sauce is ready. Where do you get
:14:59. > :15:03.your UK snails from? Herefordshire. Tony, he look like a snail actually
:15:04. > :15:11.the guy! He is a really nice guy. He is looking more and more like a
:15:12. > :15:16.snail. Black pepper. That's it. A bit of herbs. A few herbs and a
:15:17. > :15:29.mixture of chives and chervil in there. It's ready when you are. I am
:15:30. > :15:36.now. There you go. You have to reduce that sauce for a
:15:37. > :15:44.good half an hour. Yeah, good stock. It will take a bit of time to make,
:15:45. > :15:53.but it's ready. You can buy stock from the supermarket now. There is
:15:54. > :16:12.your sauce. The butter, you have to give it a bit of shine. Fantastic.
:16:13. > :16:25.This is a bit bitter. It goes very well with the artichoke. Give us the
:16:26. > :16:31.name of this dish? It is artichoke salad with a boredlaise sauce. How
:16:32. > :16:36.good does that look? Fantastic. Smells delicious. Absolutely. Have a
:16:37. > :16:42.seat over here, Claude. It looks fabulous. Tell us what you think.
:16:43. > :16:50.Dive in. Dive in. The lovely creaminess. Just watch the snails
:16:51. > :17:08.under there. Delicious. The sauce is amazing. Mm.
:17:09. > :17:19.Susie to The Cotswolds this week. ! I'm here in Gloucester, famous for
:17:20. > :17:20.its cathedral. Before I choose the wine I'm going to take a look
:17:21. > :17:43.around. Claude, when it comes to artichokes,
:17:44. > :17:50.I normally avoid all red wines shall as they can cause a clash with
:17:51. > :17:54.tricky ingredients. I usually go for a fresh crisp Italian white like a
:17:55. > :18:00.Soave. But this time bus it comes with a red wine sauce I'm making an
:18:01. > :18:03.exception and I have gone for a red. And it is Montepulciano d'Abruzzo
:18:04. > :18:09.Grifone Montepulciano d'Abruzzo Grifone. Fritly. The wines to avoid
:18:10. > :18:13.here are those which are heavy and tanic. This is a much lighter,
:18:14. > :18:24.fruitier style of red. That rule applies even if you are using a more
:18:25. > :18:29.full-bodied red in the dish. Light Italian reds like this Montepulciano
:18:30. > :18:34.I find very good if I want a simple-style of wine. It has lovely
:18:35. > :18:41.red cherries and plummy fruits and super for matching with the red wine
:18:42. > :18:47.sauce and also with the ham there. It finishes on a fresh, tanningy
:18:48. > :18:51.note. Perfect for matching up with the burrata and that star
:18:52. > :18:54.ingredient, the artichoke. Claude, I have done something quite unusual, I
:18:55. > :18:57.have picked a red wine for an artichoke dish but I think if with
:18:58. > :19:05.you wonderful recipe, this is clearly a winner. I hope you enjoy
:19:06. > :19:12.it. It certainly is, a bargain, I think. Yes, fantastic. Happy with
:19:13. > :19:21.that? Yes. Great with cheese. Lots of flavour there, simple but great.
:19:22. > :19:33.Coming up, Anthony has a challenging alternative for meat Loves what are
:19:34. > :19:35.you doing? Crisp ox tuning may nation and salsa Verdi. I will love
:19:36. > :19:36.it, but will Carol? nation and salsa Verdi. I will love
:19:37. > :19:41.it, but will Let's head off to Vietnam now to
:19:42. > :19:44.catch up with Rick Stein who's He's off to the market but first
:19:45. > :20:02.he's doing a spot of sight-seeing. And so to Saigon and Ho Chi Minh
:20:03. > :20:06.City are city as it is called today, I suspect to tell the people in the
:20:07. > :20:11.south of the country who is the boss but most people I met still called
:20:12. > :20:19.it Saigon. It was here that one of my literary heroes got a great deal
:20:20. > :20:23.of inspiration, Graham Greene. In fact, in this hoe teshlings the
:20:24. > :20:27.Majestic, he knew inside out. It still clings to that time when it
:20:28. > :20:32.was full of French officers smoking and drinking wine as if they didn't
:20:33. > :20:35.have a care in the world before the French were defeated and left the
:20:36. > :20:50.country. But the hotel still lives on.
:20:51. > :20:59.The hotel have very kindly let me look around the room where Graham
:21:00. > :21:03.Greene stayed. I stayed for a long period of time, I guess. Wow, he
:21:04. > :21:06.certainly didn't slum it. Look at that. But we know he didn't, he was
:21:07. > :21:11.afterall a novelist and not a journalist and all the journalists
:21:12. > :21:22.were down the road in the Continental hotel at half the rate
:21:23. > :21:31.he was paying here. That is lovely. I guess that's the desk at which he
:21:32. > :21:37.wrote part of The Quiet American. It is the best way into his melon
:21:38. > :21:44.Connick world which is so beguiling to us fans.
:21:45. > :21:48.And there is a book of essays, a piece I think sum-up why people
:21:49. > :21:51.become travel writers, journalists or indeed why they make television
:21:52. > :21:57.programmes. It is wonderful. Writing is a form of therapy. Sometimes I
:21:58. > :22:07.wonder how all those who do not write, compose or paint, can manage
:22:08. > :22:10.to escape the madness, the meloncolnia, the fear this is
:22:11. > :22:16.inherent in situation. Man needs escape as he needs food and deep
:22:17. > :22:20.sleep. I'm really I met Cathy, a real
:22:21. > :22:24.foodie. She's Vietnamese but was born in America. California
:22:25. > :22:29.Vietnamese, would they find this market strange or very familiar when
:22:30. > :22:34.they walk through it? Definitely not all of the loudness, I guess. But
:22:35. > :22:38.definitely the products are very familiar, and the produce but there
:22:39. > :22:48.is no bargaining in California. That's probably unfamiliar. She told
:22:49. > :22:57.me peopler here eat little and often. This is a lunch time snack.
:22:58. > :23:02.You are looking at scrimp on a red of noodles. Do you think this makes
:23:03. > :23:07.people living in California, in the States, to want to come back to
:23:08. > :23:12.Vietnam to live? Definitely to visit but not to live. In the States you
:23:13. > :23:17.have privacy and front doors. A front door. Quiet. I think it is
:23:18. > :23:22.hard to give up. The sort of thing we take for granted. Yes, that's
:23:23. > :23:28.true. Obviously, the yearn for the food. Do you think it changes, the
:23:29. > :23:31.Vietnamese food, in California? I think the flavours are very
:23:32. > :23:37.accurate. The Vietnamese are pretty set. I mean this is the dish and
:23:38. > :23:41.this is how you make it. If you mess around with little things, they'll
:23:42. > :23:46.probably say - no good, no good. Yes, like my grandparents are very
:23:47. > :23:52.stringent in what a dish entails and what not. I could have chatted to
:23:53. > :23:55.Cathy all afternoon. In fact I have never heard anyone talk so well
:23:56. > :24:00.about food and how it links us to our families, friends and culture
:24:01. > :24:04.and it really does. Kathy told me about this Vietnamese dish which her
:24:05. > :24:12.mother cooks regularly in California. Well this is gut braised
:24:13. > :24:23.in orange juice and star ain Serbs. One of the things I didn't -- orange
:24:24. > :24:30.juice and star annise. I didn't know where this came from.
:24:31. > :24:35.This is a very considered dish. I'm actually sauteing this dub for quite
:24:36. > :24:41.a while, about five or six minutes. -- this duck.
:24:42. > :24:45.a while, about five or six minutes. There is so much FA I want to get --
:24:46. > :24:51.there is so much fat in it. I want to get it all out. If you leave it
:24:52. > :24:55.in the dish, it would be very nastly fatty. I'm going to use plenty of
:24:56. > :24:57.garlic smashed and dropped on to the duck pieces and a lot of sliced
:24:58. > :24:58.ginger. So important. fatty. I'm going to use plenty of
:24:59. > :24:59.garlic smashed and dropped on to the duck pieces and a lot of sliced
:25:00. > :25:04.ginger. So important. Instead of a meaty stock, put in plenty of fresh
:25:05. > :25:09.orange juice, but not enough to completely cover the duck pieces and
:25:10. > :25:22.a good couple of tablespoons of that very important fish sauce. Half a
:25:23. > :25:27.dozen star an ease and three or chillies and lemon gross which you
:25:28. > :25:35.must bru.s take that you swine. It is only there for flavour. Sugar and
:25:36. > :25:40.a pepper. A gentle stir and let it simmer. If it was a Veet nap ease
:25:41. > :25:44.duck it would probably need to cook longer. It would be tougher and have
:25:45. > :25:47.less meat than the ducks you buy at home. Some pieces of spring onion
:25:48. > :25:52.for the last ten minutes would finish it. To say this dish was a
:25:53. > :25:55.revelation is an understatement. These are the flavours I went to
:25:56. > :26:00.south-east Asia to capture. Dishes you would not find back here in the
:26:01. > :26:04.UK. The sauce will need to be thickened with some cornflour and a
:26:05. > :26:09.bit of water. If you just cook one dish from this series, make this
:26:10. > :26:17.this one, trust me. It takes like a duck a l' orange
:26:18. > :26:23.oriental style. It is coming down with the sugar and there is a back
:26:24. > :26:25.taste of the spices, you could serve that up in a Western restaurant and
:26:26. > :26:31.not say it was Vietnamese, really. If any of you do have
:26:32. > :26:35.a go at that recipe this weekend, Now, normally I cook something based
:26:36. > :26:40.on Rick's film but this week with the weather looking pretty awful
:26:41. > :26:56.it's the perfect excuse to stay This should be ask the land's
:26:57. > :27:05.national dish. I called it a scone but Carol calls it IN A SCOTTISH
:27:06. > :27:10.ACCENT - the scone. ! Would you like a Glaswegian kiss for that one.
:27:11. > :27:19.We take the lemon, squeeze it in here. It is like an instant jam. Mo
:27:20. > :27:24.conventional. I take some strawberries. I still can't believe
:27:25. > :27:29.I have soft fruit in my garden. They still exist in my garden. Maybe not
:27:30. > :27:33.after the snowfall this morning but it is unusual this weather, isn't
:27:34. > :27:38.it? No. But you are kind of right. What has been unusual is that it has
:27:39. > :27:42.been so mild of late. The weather we are getting now isn't as unusual
:27:43. > :27:46.because we are heading into winter. It is unusual for us to see snow in
:27:47. > :27:50.London first thing in the morning at this time of year but it is not
:27:51. > :27:54.across northern England, North Wales and also Scotland, of course. I'm
:27:55. > :27:58.going to start the scone, which is flour and butter, the tips of the
:27:59. > :28:04.fingers. The coldest part of your hands. The rub the butter and flour
:28:05. > :28:08.together. That's why, I always think your grandparent's cakes and scones
:28:09. > :28:12.were better, because they used it make them by hand. You rub the
:28:13. > :28:18.butter and the flour together. But my gran used to do this and wash
:28:19. > :28:30.Coronation Street. Sorry, we are on the BBC - EastEnders.
:28:31. > :28:35.We'll incorporate the baking powder, sugar and milk. That's
:28:36. > :28:39.businessically it for nice scone mix. When you first started, you
:28:40. > :28:45.didn't want to be a weather girl, did you? No, I love it now. It is
:28:46. > :28:51.the best thing I ever did. You wanted to be a Blue Peter presenter.
:28:52. > :28:58.Yes, when I wanted to be a Blue Peter presenter, I was a girl and I
:28:59. > :29:04.wouldn't have said boo to a coo, I was so shy. You were shy! I wrote to
:29:05. > :29:09.the BBC and I said - I would love to be a Blue Peter present. They said
:29:10. > :29:14.get a degree and come back to us. I did and I still wasn't a presenter
:29:15. > :29:17.then but I spent so much time in the Blue Peter garden as a weather
:29:18. > :29:21.presenter, probably more than the Blue Peter presenters themselves.
:29:22. > :29:29.That's a mouthful to say, Blue Peter presenter. Right, I need this, with
:29:30. > :29:34.the egg yolk. Were you bored with that story, James? Carol, it is all
:29:35. > :29:39.about multitasking, you see. You have some interesting facts don't
:29:40. > :29:43.you, about the scones. Right, you probably remember this, in 1880 it
:29:44. > :29:48.was a big thing... What do you mean I remember it? It was a big thing to
:29:49. > :29:52.get dressed up for afternoon tea. You put on your best hat, lovely
:29:53. > :29:56.dress and gloves. If you were in the oar stock crasscy you would sit down
:29:57. > :30:00.and enjoy your afternoon tea. Wear your pink shirt. Yes. Which has
:30:01. > :30:05.mixed reactions on social media. People having to delve into their
:30:06. > :30:09.channel and alter the colour adjust respect. Well I thought it just...
:30:10. > :30:24.It looks lovely. Well, black, grey, I thought I would cheer people up a
:30:25. > :30:29.bit. He's been working with Jason! I have his fashion sense, as well. We
:30:30. > :30:32.have, it's particularly bad all these storms. I did reading last
:30:33. > :30:35.night, because it was funny. In America they have amazing names
:30:36. > :30:39.after the storms. It only started turn of the century we started to
:30:40. > :30:42.name these? It was an American organisation that started to name
:30:43. > :30:47.them. For the British ones and Irish ones this is quite recent. It's done
:30:48. > :30:51.on impact. Sorry to interrupt you. This is where it goes wrong. I think
:30:52. > :30:56.that you need to name them. You need to be in charge of naming them, not
:30:57. > :31:06.everybody else. The Americans have Mitch, Katrina. Paloma. We have got,
:31:07. > :31:10.listen to this, Nigel, Steve and Wendy That's what happens when you
:31:11. > :31:15.are not involved in it, Carol! You need to do something. What's going
:31:16. > :31:19.on? You have just offended everybody called Nigel, Steve or Wendy. I have
:31:20. > :31:24.not. It's hurricanes, know what I mean. In America they're hurricanes,
:31:25. > :31:34.for us they're storms and they're done on impact, and it's boy, girl,
:31:35. > :31:37.boy, girl and alphabetical order. In America they're different and
:31:38. > :31:44.they're done on hurricanes. What classifies a storm or hurricane?
:31:45. > :31:50.What has to happen? Gol jib! Well, they're all storms of sorts --
:31:51. > :31:56.golly! The sea around us isn't warm enough to sustain the life of a
:31:57. > :32:00.hurricane. Never say never. In our lifeTimes, I should say. We don't
:32:01. > :32:03.have long until we meet the tomb! In America it's different. They have
:32:04. > :32:10.got warmer seas. For example, the Gulf of Mexico where a lot of the
:32:11. > :32:16.tropical storms go to they can sustain the life but as soon as they
:32:17. > :32:20.hit land they lose the source and dissipate. For us we have good
:32:21. > :32:23.old-fashioned storms. They don't have a tropical element necessarily
:32:24. > :32:27.unless we are getting remanents of a hurricane from America. But it's a
:32:28. > :32:32.dead one then, it's not a hurricane. Is this going to go on for long or
:32:33. > :32:38.not? You say not, but is it not? Are we in for a white Christmas? If I
:32:39. > :32:45.knew that I would be off to do the lottery. I told you, never ask the
:32:46. > :32:51.question. It's all about timing. Ask me on Christmas Eve and I will tell
:32:52. > :32:55.you. Even better on Boxing Day! At the moment we don't know just yet.
:32:56. > :33:00.You don't know? Not yet. It's too soon. I can tell you what's
:33:01. > :33:03.happening next week. You set up this... I was read being this
:33:04. > :33:10.yesterday. The BBC weather watchers. Yes. What is this? This is really
:33:11. > :33:13.good. This encourages, it's a club and it encourages everybody to take
:33:14. > :33:18.part in telling us what the weather is where they are. It's an inclusive
:33:19. > :33:23.thing. We have got observations from all over the UK and pictures sent in
:33:24. > :33:27.from all over the UK which we verify according to the weather. It's not
:33:28. > :33:31.just random pictures sent out. It's a great way of building up a picture
:33:32. > :33:37.of what the weather is doing where you are now. It won't replace the
:33:38. > :33:43.forecast because it's very much a now-cast. It's people going outside
:33:44. > :33:50.and doing that? No, it's not. You doubting Thomas! It's nothing like
:33:51. > :33:55.that. Don't listen to James. People go out who are interested in the
:33:56. > :33:58.weather and maybe recording temperature and humidity, because
:33:59. > :34:02.people have weather stations in their gardens, for example, and it's
:34:03. > :34:12.where you are. You have seven seconds. Go on. To finish that
:34:13. > :34:18.sentence. Have you got a microwave? Microwave! The key to this is the
:34:19. > :34:24.round cutter, turn them over and cut them and bake them and they don't
:34:25. > :34:30.topple over. Pop them in the oven. They bake for about 10-12 minutes.
:34:31. > :34:36.This is like Blue Peter, and one you made earlier! It always comes back
:34:37. > :34:41.to Blue Peter. We made this about 3.00 am this morning, it's the time
:34:42. > :34:48.you start work. Yeah, every day. Do you put jam on first or cream? I am
:34:49. > :34:52.not starting that debate. I have already upset Nigel and Wendy and
:34:53. > :34:57.everybody else. I am not splitting Cornwall and Devon, no way. I get
:34:58. > :35:02.over grieve over this shirt this morning. I -- grief over this shirt
:35:03. > :35:09.this morning. Butter, jam and cream? Do I, yes! Do you watch this show? I
:35:10. > :35:15.love your localary recipe. I have been asked whether I want to do a
:35:16. > :35:20.localary cook book. It's not going to happen -- a low calorie cook
:35:21. > :35:27.book. You need somebody like me. It's yin and yang. This is what
:35:28. > :35:37.happens with the jam. Once it's cooked, this. Then you put a little
:35:38. > :35:43.bit on. A little bit? Look at this! And put this on. We need to build
:35:44. > :35:47.our fitness up after strictly. I did tell you how hard it was. You did.
:35:48. > :35:50.You don't realise, I was doing a full-time job and going and training
:35:51. > :35:54.for about seven or eight hours so I lost weight. The minute you stop,
:35:55. > :35:58.who has time to exercise for seven or eight hours a day, it all starts
:35:59. > :36:03.creeping back on and looking at these scones with all that jam and
:36:04. > :36:09.cream, that's another stone right on the thighs. It does look good. I
:36:10. > :36:15.think the scones should be the same amount of clotted cream for a scone.
:36:16. > :36:26.It's called balance. Dive in. Thank you, wow. They look fabulous. Is
:36:27. > :36:32.that Cornwall they do it like that? I don't know. It's one or the other.
:36:33. > :36:36.Cornwall or Devon. I will do it this way.
:36:37. > :36:41.There you go. I have been told jam, and cream is Cornwall. I didn't
:36:42. > :36:45.realise you had butter on as well as the cream. I think it should be the
:36:46. > :36:49.national dish of Scotland, as well. They're delicious. Only in James'
:36:50. > :37:00.kitchen. What are we making for Carol at the end of the show? Food
:37:01. > :37:06.Heaven is steak with onions, mushrooms and rich wine sauce or
:37:07. > :37:10.squid cooked cool into a sauce with black beens, garlic, chilli and soy
:37:11. > :37:13.and with broccoli and French beans and he had fried rice. It's down to
:37:14. > :37:18.the guests in the studio and viewers to decide what the result will be at
:37:19. > :37:23.the end of the show. There you go.
:37:24. > :37:28.Right, let's get another of Mary Berry's Absolute Favourite recipes.
:37:29. > :37:30.But today it's not her favourite but someone else's.
:37:31. > :37:43.My husband's Paul absolute favourite is Malaysian rice, he would have it
:37:44. > :37:47.every day of the week. I bet he will be popping in when he smells it,
:37:48. > :37:52.because you get that wonderful aroma from all the spices. Start the fried
:37:53. > :37:56.rice by suppliesing two chicken breasts into -- slicing two chicken
:37:57. > :38:00.breasts into strips. Season and fry on a high heat. There is a real
:38:01. > :38:06.tendency to overcook chicken and what I do is put honey in the pan
:38:07. > :38:09.and the honey makes it go golden brown in no time because each little
:38:10. > :38:17.strip is only going to take about a minute to cook.
:38:18. > :38:26.I am going to tip that out on the plate.
:38:27. > :38:28.Now for the vegetables. Add two large chopped onions to the same
:38:29. > :38:36.pan. I am going to put a lid on that. Let
:38:37. > :38:43.it partly fry, partly cook. Roughly chop a red pepper and crush three
:38:44. > :38:51.cloves of garlic. A bit of brute force!
:38:52. > :38:58.Fry for five minutes. And then add 200 grams of sliced button
:38:59. > :39:05.mushrooms. I can mix all those together. Now the spices that go in.
:39:06. > :39:11.I have some mild chilli powder here. I have some curry powder. You can
:39:12. > :39:15.buy a mixture of Malaysian spices to make this but I just use curry
:39:16. > :39:22.powder because that's what I have on my shelf. I am going to have half a
:39:23. > :39:30.teaspoonful of mild chilli powder. Then a level tablespoonful of the
:39:31. > :39:35.curry powder. I have already cooked 250 grams of long grain rice with
:39:36. > :39:39.150 grams of frozen peas. Now it's cool I can add it to the mix.
:39:40. > :39:46.It will fry and become crispy if it's cold. If it's warm, it will be
:39:47. > :39:51.soggy. So cold rice, cold peas, give it a good fry. Mix it all together.
:39:52. > :39:58.Add four tablespoons of soy sauce and fry on a high heat until it's
:39:59. > :40:03.lovely and crispy. Put the chicken on the top to warm
:40:04. > :40:12.through and fry one egg for each person who is eating.
:40:13. > :40:18.That's it. It's ready. I will take mine straight from the pan. See what
:40:19. > :40:23.you think. Delicious. My family have always
:40:24. > :40:27.loved my cooking and there's nothing they like more than a delicious
:40:28. > :40:34.pudding. Especially my take on an old
:40:35. > :40:41.classic. There is nothing more popular than
:40:42. > :40:47.lemon meringue pie, in my family anyway. It's so impressive but I
:40:48. > :40:55.have a cheats one. It's simple to make. For the crust, add 12 crushed
:40:56. > :41:01.digestives to melted butter. I like sugar in that and I will use
:41:02. > :41:08.demerara sugar, about a tablespoon. That's it and mix that together.
:41:09. > :41:17.It's all so simple. Some of the crumb crust, I use ginger biscuits
:41:18. > :41:22.but for this it has to be di guestive. Pour into an eight inch
:41:23. > :41:28.flan dish and then level it in the middle. -- digestive. Work it around
:41:29. > :41:34.the sides. I really enjoy this crumb crust and
:41:35. > :41:40.I find I make it so often because it's so easy. I do think twice about
:41:41. > :41:45.if you have to make a pastry and bake it blind, it all takes time but
:41:46. > :41:49.this is very, very quick. There is my crumb crust done,
:41:50. > :41:54.finished. Put it there just ready to have the
:41:55. > :42:00.filling in. Add one 394 gram tin of full fat
:42:01. > :42:06.condensed milk. These used to be in tubes when I was a child and you
:42:07. > :42:10.used to have this tube and take it out like toothpaste, it was
:42:11. > :42:14.delicious. Add three egg yolks. Isle going to combine that for a moment
:42:15. > :42:18.and -- I am going to combine that for a meant and then then it gets
:42:19. > :42:25.this lovely colour. Next you will need the zest and juice of two
:42:26. > :42:29.lemons. This is a real show-stopper. Anything with meringue my lot
:42:30. > :42:36.absolutely love. We often had it for a birthday pudding, just putting
:42:37. > :42:41.sparklers in the top -- and walking in with it, it makes it special if
:42:42. > :42:45.it's a birthday. Add the lemon juice and you will notice instantly it's
:42:46. > :43:00.beginning to get thick. Can you see? It's almost like magic.
:43:01. > :43:09.Just level it right into the edges like that.
:43:10. > :43:15.Leave it in the fridge to set and start making the meringue. Whisk
:43:16. > :43:19.three egg whites on full speed until stiff. And then slowly add 175 grams
:43:20. > :43:34.of caster sugar. I think that will just be be right.
:43:35. > :43:43.Let's look at that. I want it to be shiny, standing up in peaks, that's
:43:44. > :43:47.a perfect meringue. Once the pie has set carefully spread the meringue
:43:48. > :43:53.over it. And the aim is to cover all the
:43:54. > :43:58.crumb crust and the middle, as well. So you have to put it on and just
:43:59. > :44:10.push it to the side. It's not easy. I find it best to go around in sort
:44:11. > :44:15.of blobs and then into the middle. Press it down. That's it. Now you
:44:16. > :44:20.can do little swirls all the way around. Make it the sort of same
:44:21. > :44:27.mountain in the middle. I think that's far nicer than piping. I
:44:28. > :44:33.think it looks homemade. I love making these little swirls
:44:34. > :44:40.and peaks. All right, stop playing with it,
:44:41. > :44:45.it's perfectly all right! Cook at 190 fan, for 15-20 minutes.
:44:46. > :44:50.Then set aside for at least half an hour before serving warm.
:44:51. > :44:58.I think it looks very special but I do warn you the first slice is
:44:59. > :45:01.always difficult to get out. Have a little prayer and hope for the best.
:45:02. > :45:11.How does that look? I think it looks delicious.
:45:12. > :45:20.Oh so good. I think everybody's going to enjoy that.
:45:21. > :45:23.Still to come this morning on Saturday Kitchen Live.
:45:24. > :45:26.Antonio Carluccio is in the Italian capital of Rome.
:45:27. > :45:28.He's off shopping for vegetables before heading to the
:45:29. > :45:30.kitchen to prepare broad beans with Italian cured meat and shallots.
:45:31. > :45:33.While the country is still being battered
:45:34. > :45:43.Claude and Anthony will be looking to storm their way to the centre of
:45:44. > :45:47.our pan and with two such talented chefs I'm hoping to be blown away by
:45:48. > :45:54.As long we all don't end up having a Barney over it!
:45:55. > :46:04.You can see what happens, live, a little later on.
:46:05. > :46:06.And will Carol be facing food heaven, a well-done steak with wild
:46:07. > :46:10.Or food hell, Chinese-style squid in black bean
:46:11. > :46:14.You can see what she ends up with at the end of the show.
:46:15. > :46:19.Are you enjoying those? Delicious. Up next is this course, cooked by
:46:20. > :46:24.this man. It is a pretty challenging recipe for a few people, I think it
:46:25. > :46:28.is fantastic. Cooked by this man, Anthony Demetre. Great to have you
:46:29. > :46:33.on the show, chef. I'm gld chefs were doing this, I was brought up
:46:34. > :46:35.with this as a kid. It is your take on beef and oysters. What are you
:46:36. > :46:36.doing? with this as a kid. It is your take
:46:37. > :46:41.on beef and oysters. What are you doing? #12k3w4r Same as you, I was
:46:42. > :46:45.brought up on tripe. Unfortunately the smell lingered for about four
:46:46. > :46:51.days when my mum cooked T first of all, get the tuning on. The tuning
:46:52. > :46:57.takes a huge amount of cooking. We'll bring that to the boil and
:46:58. > :47:01.we'll simmer that with some root vegetables and after we will get the
:47:02. > :47:06.tripe on, which is very similar. Both of these dishes take a long
:47:07. > :47:11.time to cook. That's the key to T the length of time you cook for Yes,
:47:12. > :47:22.because it gets the maximum flavour as well. There is your veg into that
:47:23. > :47:32.one. -- that's the key to it. Tuning is underrated. It is the poor man's
:47:33. > :47:38.foie gras. People don't know what to do with it. They have it in the
:47:39. > :47:46.restaurant. It has a poor name. It has been badly cooked and people
:47:47. > :47:51.don't want to eat them. There is nothing wrong with a good tuning or
:47:52. > :48:03.a piece of tripe. I think it is the thought of it. The thought of eating
:48:04. > :48:11.a tuning. Let's -- a tongue. The thought of eating a tripe. I wish I
:48:12. > :48:16.hadn't eaten so many of these delicious scones. We will bring that
:48:17. > :48:23.to the boil. Put it on the oven on the top for four or five hours. OK.
:48:24. > :48:28.The tripe, the honeycomb. The best part of the cow's stomach. As I say,
:48:29. > :48:34.it takes about four or five hours to cook. That thickness. That looks
:48:35. > :48:45.like a rug, doesn't it? You just saw that, Carol, didn't you? Carol, wait
:48:46. > :48:50.until you try it. That is bleached. It has been dressed. The butter will
:48:51. > :48:54.take the fat off and clean it for you. OK, we have the vegetables in
:48:55. > :48:59.there. With the vegetables, get nice colour in there, give it flavour.
:49:00. > :49:04.OK. I'm going to do a little sauce with this. We have spring onions,
:49:05. > :49:11.celery, I have some roasted green pepper and some cucumber in there as
:49:12. > :49:18.well. Tell bus your restaurants, they go from strength-to-strength.
:49:19. > :49:25.-- tell us about your restaurants. They have both got two Michelin
:49:26. > :49:36.stars each Very different. Hibiscus. Wild Honey in Mayfair, tripe is a
:49:37. > :49:45.hard sell. In Hibiscus we sell a huge amount of it. I'm doing a
:49:46. > :49:49.calibration with another company, the restaurant is called Urban
:49:50. > :49:57.Cottage. This dish is on the menu there, too. You can't escape it.
:49:58. > :50:03.That's for the tripe. So get colour on there. In there I'm putting
:50:04. > :50:09.smoked paprika and my secret ingredient here is vanilla. Now the
:50:10. > :50:17.vanilla gives the tripe a beautiful richness. A real sweet, savoury
:50:18. > :50:23.note. Vanilla and tripe. Yes. Vanilla, tripe, the spice of the
:50:24. > :50:30.smoked paprika works wonderful. It is weird, when you eat the kidneys
:50:31. > :50:35.and liver, it is crazy. It is just the idea to eat the intestines of
:50:36. > :50:40.someone. In France you have butcher who
:50:41. > :50:45.purely sell tripe. Yes, they only do this. The one cooking in there is
:50:46. > :50:49.cooking for six hours, the tongue. Do you have to cool the veg for the
:50:50. > :50:55.tripe one -- colour the veg? Absolutely. Get nice colour in
:50:56. > :51:01.there. That will flavour the sauce, the stock, which we will use for the
:51:02. > :51:07.tongue. In there I'm putting some sherry vinegar and some sherry. Now
:51:08. > :51:13.classically you would use white wine and tomatoes, but I think with the
:51:14. > :51:16.vanilla and smoked paprika, the sherry vinegar gives it a
:51:17. > :51:23.boughtively depth of flavour. -- beautiful. So reduce that away. We
:51:24. > :51:30.have the parsley and 'em yob going in here with cucumber. In with the
:51:31. > :51:36.sherry. But a lot of people would pressure cooker this as well. Yes,
:51:37. > :51:42.you can do. It speeds up the cooking time by at least half. Absolutely
:51:43. > :51:49.and keeps it moist as well. So, in goes the chicken stock. I mean it is
:51:50. > :51:54.relatively simple. This, you just pop in the oven, lid on and forget
:51:55. > :51:59.about it. It is not a dish you have to keep tending to or go back to, or
:52:00. > :52:03.anything. It is all about the moisture content, not letting it dry
:52:04. > :52:13.out. That's the key to it. That's ready. Did tongue used to be a
:52:14. > :52:19.luxury item, I remember in the olden days, you could get it in a tin, and
:52:20. > :52:27.if I had it, I would cover it in chutney.
:52:28. > :52:30.! Cover in chutney? ? Yes. That's why you don't like it.
:52:31. > :52:40.So, this is the one we have been cooking all morning. You will know
:52:41. > :52:52.when it is ready. The skin blisters and peels off. I mean look at that,
:52:53. > :53:01.that's just delicious. Ohhhh! That's just delicious. So that is ready.
:53:02. > :53:07.What I do then, I take it out and refrigerate it overnight. Just to
:53:08. > :53:12.firm it up. Yes, this calls for pan frying, the ox tongue. We have made
:53:13. > :53:18.a mayonnaise here, an oyster mayonnaise. Instead of using egg
:53:19. > :53:23.yolks, you use cooked egg whites. I want the freshness of the oysters. I
:53:24. > :53:30.don't want fattiness of the yolk. To stabilise t we would use the white.
:53:31. > :53:35.: You would liquidise the oysters and reserve the juice. As the egg
:53:36. > :53:41.white and incorporate the oil. So there we have it. A boughtively ox
:53:42. > :53:48.tongue. Would -- a beautiful ox tongue. Do you do anything with the
:53:49. > :53:56.skin you take off, put it in a soup? I'm going deep fry it and serve it
:53:57. > :54:08.to you. As an onion ring. No, just discard that. We have a minute left.
:54:09. > :54:12.I will use that pan. That's my salsa verde, the capers, cucumber,
:54:13. > :54:18.parsley, everything else. So, in with the tongue. Bow want butter in
:54:19. > :54:25.that? -- do you want butter? No, I will use that. I don't want the
:54:26. > :54:31.butter to burn. What about this then? There is the tripe. That one.
:54:32. > :54:36.There it is there. So the tripe, that has been cooking for a lengthy
:54:37. > :54:45.amount of time. You can see, that's just beautiful. Until your fingers
:54:46. > :54:50.just go right through it, it is done. You smell the sauce, you have
:54:51. > :54:57.the vanilla, sherry vinegar. It really is lovely. You have tomato in
:54:58. > :55:02.there? Yes, tomatoes, too. That makes a great dish alone.
:55:03. > :55:04.Now, of course all of today's studio recipes, including this one
:55:05. > :55:12.from Anthony are on the website go to bbc.co.uk/Saturdaykitchen.
:55:13. > :55:20.You are going to prepare that? Now you can see the tongue, it is dry.
:55:21. > :55:25.It is cooked, yummy. You can see the pieces of the honeycomb there. We
:55:26. > :55:33.will put a touch more oil in there. Like that. I will look after that
:55:34. > :55:41.while you get the rest ready. This is the oyster mayonnaise. It kind of
:55:42. > :55:47.looks like mushrooms as well, really. I think people having a
:55:48. > :55:51.perception of it. Until you have tried it and when it is cooked
:55:52. > :55:59.properly, you cannot criticise it. It can be absolutely fabulous. The
:56:00. > :56:12.great annalcy, it really is, poor man's -- the great annal joy, it is
:56:13. > :56:27.poor man's foie gras. -- the great analogy.
:56:28. > :56:33.The tongue in there, the salsa verde.
:56:34. > :56:42.Anything with tongue, needs sauce, it is quite rich, it is quite fatty,
:56:43. > :56:50.so it needs a pickle. Chutney. Loads of chutney.
:56:51. > :56:58.This is what I love about social media. We are getting mixed
:56:59. > :57:05.reactions. That and my shirt. The salad, you can use anything. Baby
:57:06. > :57:09.gem would be lovely. You want something crunchy to go with that.
:57:10. > :57:13.This is what I love about this show. You come in on every Saturday, you
:57:14. > :57:17.get something different. I love food like this. It challenges people. I
:57:18. > :57:22.think that's what food should be. We have beef sauce there. You can use
:57:23. > :57:27.any juice or anything. But a little bit of beef. That will bring all of
:57:28. > :57:34.it together. Give us this dish's name? Crisp ox tongue, ox tripe,
:57:35. > :57:40.oyster mayonnaise. Coming to you, Carol, in about ten seconds. Or
:57:41. > :57:43.quicker now, you have taken it away. Have a seat over here. Dive into
:57:44. > :57:59.that. Thank you. I will go for the ox tongue first. I
:58:00. > :58:05.can't believe this is somebody's... Don't think about it. Mm.
:58:06. > :58:08.You see! Actually, it's much nicer than I thought it was going to be.
:58:09. > :58:13.Well done. Right, let's head back to Gloucester
:58:14. > :58:16.to see what our wine expert, Susy Atkins, has chosen to go with
:58:17. > :58:38.Anthony's tasty tongue. Anthony, I have made your incredible
:58:39. > :58:44.ox tongue and tripe. I have to say, if I was just serving the meat, I
:58:45. > :58:48.would certainly open one of those wonderful rich Italian reds,
:58:49. > :58:53.something like this Nero from Sicily but because we have the vinegar et
:58:54. > :58:56.and oyster mayonnaise, I have gone for something more mellow and
:58:57. > :59:08.medium-bodied. Extra Special Cotes du Rhone Villages. It's 2014 from
:59:09. > :59:12.France. Because there are different components with different textures,
:59:13. > :59:21.it is difficult to find a wine that goes with it overall but France's
:59:22. > :59:27.Rhone valley has proved itsers have tillity. Oh, vital senses there,
:59:28. > :59:30.rich blackberries. This isn't a particularly heavy overwhelming
:59:31. > :59:34.wine. It doesn't go into battle with the oyster mayonnaise and there is a
:59:35. > :59:40.fresh blackberry quality which I like to go with the green vebling
:59:41. > :59:45.tab vinegar et, even the sharper elments like the capers and gherkins
:59:46. > :59:50.but what I like most of all is a big twist of black pepper follow through
:59:51. > :59:54.on the finish, which is terrific with the crispy-fried tripe and
:59:55. > :59:57.wonderful ox tongue. Anthony, your dish is intriguing for its
:59:58. > :00:01.combination of flavours and textures. I have found a wine that
:00:02. > :00:10.can take them all on board. # cheers.
:00:11. > :00:20.I would have gone for white but that's surprised me. Happy with
:00:21. > :00:24.that? I feel like I am at home. A bargain for that. You have tried the
:00:25. > :00:27.tripe. It's much nicer than I thought, I don't mean to be rude in
:00:28. > :00:31.saying that. I probably wouldn't order it in a restaurant. When you
:00:32. > :00:35.taste it? It was different from what I expected. I am pleased. You have
:00:36. > :00:40.squid for starters next! It's time for another recipe from Si
:00:41. > :00:43.and Dave, those Hairy Bikers. They're talking cobblers today,
:00:44. > :00:53.but not how you might think. Nowadays you don't have to be a
:00:54. > :00:57.member of the Royal Family with six wives to enjoy some venison. The
:00:58. > :01:04.most majestic of meats. We are diving back into the best of British
:01:05. > :01:12.kitchen to rustle up a feast fit for a King. It's a stew that's got
:01:13. > :01:18.safary scones on the top. Yes. -- vavoury. It's like the cobbler soak
:01:19. > :01:25.up the gravy from underneath. First we have to make a venison casserole,
:01:26. > :01:42.but a blooming good one. Sunflower oil in a pan. Two sticks of celery.
:01:43. > :01:50.Put that in to fry. There is nothing more Nobel when you see deer. It's a
:01:51. > :01:57.beautiful animal. There is different types. There is roe deer, there is
:01:58. > :02:07.red deer which is good for meat. My favourite is the tasty little one,
:02:08. > :02:12.the montjac. Chunky carrots. Cook this gently for about ten minutes
:02:13. > :02:19.until the onions soften. To that I add two tablespoons of flour and one
:02:20. > :02:23.teaspoonful of English mustard. The flour sticks to the onions and
:02:24. > :02:32.that's going to be our thickening agent. Next thing is 500 mils of
:02:33. > :02:35.beer. That's a pint in old money, near enough.
:02:36. > :02:43.Oh, that's thick. Isn't it? Then, we add 250 mils of water. We bring that
:02:44. > :02:52.back to the boil and then we will add the venison.
:02:53. > :02:56.Look at that. In goes this lovely cubed bit of venison.
:02:57. > :03:00.Look at how rich the colour of that meat is. Look at that, fabulous.
:03:01. > :03:08.That will be full of iron that. Absolutely. Give it a stir.
:03:09. > :03:15.Two tablespoons of chopped thyme are added to the pot. Pop that in. It's
:03:16. > :03:20.just the leaves, not the stalks because we are not going to strain
:03:21. > :03:28.this. What goes in will end up on your plate. Add two bay leaves, just
:03:29. > :03:35.crumbled. Then some redcurrent jelly. Once
:03:36. > :03:38.that's dissolved put it into a dish, into the oven and leave it there for
:03:39. > :03:43.about two hours really. Two-and-a-half. Two-and-a-half if
:03:44. > :03:47.you want. Even turn it down and leave it for three. As long as it
:03:48. > :04:01.doesn't go dry it's all right. Longer you leave it, the tender it's
:04:02. > :04:10.going to be. How lovely is that? We hope it does cook down a bit or
:04:11. > :04:18.there is no room for our cobbles. Beautiful. Lovely job. Pepper, salt.
:04:19. > :04:24.We use lemon juice, about a good tablespoon of lemon juice. Don't be
:04:25. > :04:35.frightened of the old pepper, put it in. The lemon juice sharpens it up
:04:36. > :04:41.nicely. Have a taste. Sharpens it up all right! Good. Time to get
:04:42. > :04:47.cobbling. Into a food processer self-raising flour. Think a cobble
:04:48. > :04:55.is like making a scone. It has to rise. The baking powder in the flour
:04:56. > :05:00.will enable this to happen. Salt goes into this, about a teaspoon.
:05:01. > :05:04.Some butter. Whizz this to crumbs. I am not going
:05:05. > :05:13.to make the dough in the processer because I feel using the milk it's a
:05:14. > :05:20.soft dough and it would go to mush. Whizz this to a crumb-like form.
:05:21. > :05:26.Pulse is better because if you just let it go, it could just go sort of
:05:27. > :05:31.smeary. There is not much butter to flour on this one. It's not like
:05:32. > :05:41.pastry where there is a lot of butter. And voila! Flour, butter and
:05:42. > :05:47.salt mixture into granny's bowl. Add milk.
:05:48. > :05:54.Just form a dough. This could be rustic.
:05:55. > :06:13.Oh no! Not here in Downton Abbey. Roll it out. We are aiming for
:06:14. > :06:24.chunky cobblers. Use a cutter. You will get about a dozen. Look at
:06:25. > :06:25.that! Sweet. Lovely. Then pack the cobblers tightly around the edge of
:06:26. > :06:43.the stew. They're going to rise up like a
:06:44. > :06:50.scone. Will I get another one in? Aye! Well done. Now then what we are
:06:51. > :06:58.going to do is brush the top of each cobbler with a little bit of egg.
:06:59. > :07:09.They're going to have a lovely finish on them when they rise. Now
:07:10. > :07:12.this goes into the oven 160 Celsius for 30 minutes until cobblers are
:07:13. > :07:30.brown and stew has reduced a bit. That's got to be ready, mate. Ready.
:07:31. > :07:37.Off. A beautiful thing. Look at that. That is a triumph. It is.
:07:38. > :07:47.Cobblers have swollen up a treat. Beautiful. Oh, yes.
:07:48. > :08:05.Oh, man. Good, isn't it? Now that is wonderful. Great British game.
:08:06. > :08:10.It's time to answer some of your food questions. Each caller will
:08:11. > :08:15.help decide what Carol will be eating at the end of the show. First
:08:16. > :08:20.Amanda from Essex. What's the weather like down there? Lovely and
:08:21. > :08:26.raining. All right, what's your question? Other than pate any ideas
:08:27. > :08:35.for recipes on chicken livers. Anthony? I would sautte them
:08:36. > :08:40.quickly. Chopped onion, lemon zest and ravioli with vinegar sauce or
:08:41. > :08:48.something, they go great in ravioli. What dish would you like to see? Has
:08:49. > :08:58.to be heaven. Thank you! Carol you have some tweets. We have come back
:08:59. > :09:03.from France, does Claude from a ratouille recipe, that's from Cat?
:09:04. > :09:10.Make sure you cook everything together. Start from hrd vegetables
:09:11. > :09:14.to soft one, cook them slowly. Lots of olive oil, thyme and garlic.
:09:15. > :09:17.Rather than everything in together start with one and add the others
:09:18. > :09:23.later? The flavours get mixed together. It's a dish to take time,
:09:24. > :09:30.not five minutes. There you go. From Ellie, can you recommend a one-pot
:09:31. > :09:38.wonder to make on this snowy day to warm me up, please? I would do lamb
:09:39. > :09:42.breast. Root verying tables, tomatoes, white wine, forget about
:09:43. > :09:46.it for three or four hours. -- vegetables. It's what this weather
:09:47. > :09:52.needs. Back to the phones. Julie from Margate, are you there? Yes,
:09:53. > :09:59.hello, James. Is it rain thering? No, the sun is out. -- rain thering?
:10:00. > :10:05.We nearly have the forecast! What's the question? My question is I am
:10:06. > :10:10.cooking for about eight people this evening and I was going to do a
:10:11. > :10:16.mushroom starter but changed my mind and want a sauce recipe to go with
:10:17. > :10:22.the steak and a nice starter recipe. Not too much to too! I have already
:10:23. > :10:30.chosen the Mary Berry pudding. I will do the starter. The sauce? Make
:10:31. > :10:38.like a bordelaise like we make earlier or a shallot sauce. Or a
:10:39. > :10:43.nice bernaise. It's maybe simple but you will please everybody with that.
:10:44. > :10:48.I would do cooked oysters under the grill. What dish would you like to
:10:49. > :10:54.see at the end, Heaven or hell? Definitely heaven. Final caller, Tom
:10:55. > :11:00.from London. I haven't looked outside, what's it doing? Very
:11:01. > :11:09.sunny. What's your question? I would like the chefs recipe for steak and
:11:10. > :11:14.onion stuffing with a twist. I love dates, so I would incorporate dates,
:11:15. > :11:21.maybe some grated pink grapefruit and leave it like that. What dish
:11:22. > :11:32.would you like to see? Carol's gorgeous, she brightens my day every
:11:33. > :11:36.day. But... No! But it's heaven. Thank you.
:11:37. > :11:46.It's time for the omelette challenge. Usual rules apply.
:11:47. > :11:57.Three-egged omelette sfas you can -- as fast as you can. Go!
:11:58. > :12:11.It usually sticks when you just throw the eggs in, Claude! I just
:12:12. > :12:18.realise this. This is a disaster. I like the garnish there, as well,
:12:19. > :12:25.Claude. It's texture. Can I have a straw with that one? I thought you
:12:26. > :12:33.were French. Yes. I have been in England a long time. Unusual. I
:12:34. > :12:41.don't think I beat mine. Anthony. The last time was what? So you were
:12:42. > :12:47.33... You were quicker. I will give you that. 27. 08 which puts you
:12:48. > :13:00.somewhere there. Claude. I haven't beat mine. Do you
:13:01. > :13:06.think you were quicker? No. You were quicker but I can't put that in.
:13:07. > :13:14.It's got to go in the bin, chef. Will Carol get food heaven or hell.
:13:15. > :13:21.The storm is brewing with these two. Is it squid with black bean sauce
:13:22. > :13:29.and egg fried rice? Our chefs will make their choices after we go
:13:30. > :13:32.sight-seeing. Thanks very much boys! Check this out with Antonio Carlucci
:13:33. > :14:10.in Rome. At the heart of the Lazza region is
:14:11. > :14:19.Rome and at the centre of this eternal city is a piazza where the
:14:20. > :14:29.fresh produce arrives at the crack of dawn. A secret known only to the
:14:30. > :14:32.Romans. For me every market is irresistible, this specific one is
:14:33. > :14:35.fantastic. Imearly in the morning because I would like to get better
:14:36. > :14:38.stuff and not have many people around. The broad beans are in
:14:39. > :14:45.season because when you go to the market you buy what is in season and
:14:46. > :14:52.fresh. The broad beans is what I intend to cook today. Then I have
:14:53. > :14:56.here a lovely little herb or vegetables which is cooked and
:14:57. > :15:00.flavoured with a little bit of olive oil and lemon. It's fantastic. I
:15:01. > :15:05.will have also the onions to cook my broad beans. Look at the freshness
:15:06. > :15:11.of those onions. The market offers incredible things,
:15:12. > :15:15.we have fresh artichokes here, Roman artichokes without the Thorne. Look
:15:16. > :15:19.at the giant peas here. I thought they were very hard because they're
:15:20. > :15:25.very big but you open them and they're very tender and green and
:15:26. > :15:33.nice. In fact, it is sweet. I have to have some.
:15:34. > :15:47.Believe it or not, the Romans, they like a sort of green, Greenwich
:15:48. > :15:58.tomato. Green ish, they are not ripe. There is a certain acidity for
:15:59. > :16:07.Sal I had. If I lived in Rome I would be here every morning. -- for
:16:08. > :16:15.Sal I had. -- salad. This is a Roman speciality made of
:16:16. > :16:21.broad beans and this is about all the important pork. It is the cheek
:16:22. > :16:27.of the pork. It is fantastic for this recipe. I started, you can do
:16:28. > :16:35.it at home because broad beans are there and you could use eventually
:16:36. > :16:37.bacon, not smoked, the normal one. The omni present good olive oil is
:16:38. > :16:53.coming in the pan. Then I put in the lovely onions. And
:16:54. > :17:00.immediately the pork cheek that I chopped. This recipe is so easy but
:17:01. > :17:04.don't forget the broad beans, I would suggest to peel them, and have
:17:05. > :17:11.them very big. It is more work but peel them because it is very tender
:17:12. > :17:20.indeed. Now the bacon and onions are sorting to be a little bit soft.
:17:21. > :17:26.What I do, I add the broad beans. They come in. A little bit of water.
:17:27. > :17:41.It was to give moisture. A little stir. And lid on the pan, 50
:17:42. > :17:48.minutes. Depends on the tenderness of the beans. This is similar to
:17:49. > :17:54.samphire but not the same thing. I suggest if you like to cook the
:17:55. > :18:02.same, similar dish, spin ash is good enough. Dish -- spinach is good
:18:03. > :18:12.enough. Here very good olive oil and here a
:18:13. > :18:21.little bit of chopped garlic. There is a saucepan for this cooking. A
:18:22. > :18:22.little bit of chilli. Now the garlic and chilli is cooked. This is
:18:23. > :18:38.blanched. What happens, it a little saute and the dish is
:18:39. > :18:46.ready. Easier than that, really, you couldn't go. Now we put it here in
:18:47. > :18:56.this dish here and a little bit of fresh lemon on top. As I said, you
:18:57. > :19:00.could do it with spinach. This is a fantastic little vegetable. Now, I
:19:01. > :19:04.want to see what happens with the broad beans.
:19:05. > :19:11.The last thing I have to add here, it is a bit of salt. I put it at the
:19:12. > :19:17.end because otherwise the beans they are becoming a little bit hard.
:19:18. > :19:48.Oh, the smell. A little bit of decoration and the two dishes are
:19:49. > :19:53.ready. Two typical Roman recipes. I can't
:19:54. > :19:55.describe it. You have to cook it at home. You will see for yourself,
:19:56. > :20:03.easy to cook, fantastic. Right,
:20:04. > :20:05.it's time to find out whether Carol So Carol,
:20:06. > :20:08.your food heaven would be this steak which I'll cook well done and serve
:20:09. > :20:11.with sauteed wild mushrooms, crispy deep fried onion rings,
:20:12. > :20:14.mashed potato and a red wine sauce. Or you could be having food hell,
:20:15. > :20:17.squid which I'll serve in a black bean sauce made with
:20:18. > :20:19.chilli, ginger, garlic, soy and vinegar along with broccoli,
:20:20. > :20:30.French beans and egg fried rice. The beef. Yes, they have chosen the
:20:31. > :20:34.beef. Thank you, boys, thank you. We'll get this rib eye on first of
:20:35. > :20:39.all. I'll pat it out thinner than usual. Shall I sit down? No, you are
:20:40. > :20:44.cooking as well. You are definitely cooking. You enjoy cooking, don't
:20:45. > :20:46.you? I love it. I love piercing the film on top of the cartoon and
:20:47. > :20:56.whacking it in the microwave. I do a little series called Home
:20:57. > :21:01.Comforts, it goes out at the beginning of next year, you learnt
:21:02. > :21:06.how to cook and fillet a fish. It was really good. You say learn, it
:21:07. > :21:12.looked like a used tissue. That was my finest piece of work. How very
:21:13. > :21:20.dare you. We are going to get the shallots on here. Chop them up nice
:21:21. > :21:26.and fine. I will just wash. Nicely-thinly sliced shallots. We'll
:21:27. > :21:31.make a nice little sauce really, a kind of an adaptation on not really
:21:32. > :21:37.boredlaise but we have Maderia here. A nice stock. You can explain what
:21:38. > :21:41.you are doing. I'm making beer batter for the onion rings.
:21:42. > :21:45.Incorporating the beer to the batter and making sure there is no lumps
:21:46. > :21:51.and ready to deep fry them. How does that sound? Delicious. Onion rings,
:21:52. > :21:56.yum. There are a lot of people on Twitter saying I could cook the
:21:57. > :22:00.steak rare which given I have about five minutes is exactly what I'm
:22:01. > :22:07.going to be doing. I like it well done. When there is blood seeping
:22:08. > :22:13.out, it is not as nice for me. It is what you will get on live TV It will
:22:14. > :22:18.be lovely, I'm sure. I will speed this up to get colour on it. The key
:22:19. > :22:22.thing to cooking a steak is try not to turn it over too early. Always
:22:23. > :22:25.cook the steak at room temperature, not straight out of the fridge.
:22:26. > :22:32.Really? I always take it straight out of the fridge. Why is that? It
:22:33. > :22:40.just settles the meat. Absolutely. You get more even cooking as well.
:22:41. > :22:45.You have the mushrooms. Claude has the mushrooms. I will give you
:22:46. > :22:52.these. You can explain, the fantastic mushrooms. Yef a variety
:22:53. > :22:56.of mushrooms. When I was a child we used to go into the woods with my
:22:57. > :23:04.dad and pick our own mushrooms. They always taste better when you do
:23:05. > :23:09.that. Yes. So we have our shallots cooking nicely. In with the fresh
:23:10. > :23:13.thyme. This is how I love cooking, watching everybody else and then
:23:14. > :23:19.eating it. And a little bit of Maderia. So, touch me dear. Warm it
:23:20. > :23:23.up. Get the Maderia on, get this cooking down. This is Maderia, then
:23:24. > :23:28.we have the stock which we will take over here. This is this reduced
:23:29. > :23:32.stock. Once the flames have gone, we add this to the mixture. Bring it to
:23:33. > :23:38.the boil and bring it down and add butter to it. It looks lovely, yu.
:23:39. > :23:43.So do the mushrooms. Julie from Margate, you called earlier, this
:23:44. > :23:47.would be the sauce for you. You get the beef stock from the supermarket.
:23:48. > :23:52.Now we have the beef. The same thing on the other side. Two minutes on
:23:53. > :23:59.one side for a medium-rare steak, all right. I'm a chef I can't cook a
:24:00. > :24:06.well-done chef in front of these guys. You won't mind, would you,
:24:07. > :24:13.Claude? No. A beautiful piece of meat it would be like sacrilege.
:24:14. > :24:23.Then we'll add butter to this. A little bit of butter. At the same
:24:24. > :24:30.time our sauce is reducing nicely. We'll grab some chervil. Is that
:24:31. > :24:37.double cream? Yes. Smashed potato. Cooked in water, bit of salt. Going
:24:38. > :24:42.through the potato ricer and butter. Cream and butter. You do not reach
:24:43. > :24:46.that standard without cream and butter.
:24:47. > :24:51.We'll leave the steak to rest. Leave it in the pan. Leave it sitting in
:24:52. > :24:57.this. What you do with the butter, you basically go over the top. A bit
:24:58. > :25:03.like roasting joint. Treat it like a mini joint of beef. This is going to
:25:04. > :25:06.be medium-rare. Well, I have tried all kind of thiks today that I
:25:07. > :25:12.wasn't expecting. This is going to be medium-rare. It does look lovely,
:25:13. > :25:17.I must say. We'll take this lovely steak, basically. I'll let it rest
:25:18. > :25:24.for a little bit. What we will do in this span deglaze it and make the
:25:25. > :25:30.sauce. So leave that to rest now, take it out It'll still continue to
:25:31. > :25:39.cook while resting. It won't be well-done. Now French, it is proper
:25:40. > :25:45.French cooked, bleue. ! We glaze the pan with the sauce.
:25:46. > :25:49.It is all about reducing it down now, to concentrate the flavours
:25:50. > :25:55.down. As that is reducing down, we'll take more butter, to finish
:25:56. > :25:59.this off. # We keep the shallots in there as well. You see we can get
:26:00. > :26:06.this lovely coating to it. It smells good, too. So, for people just
:26:07. > :26:13.tuning in. You have obviously just woken up, about to go outside, give
:26:14. > :26:20.us the weather forecast. Well, any of the snow showers we have had,
:26:21. > :26:28.they will dissipate afart from far west and far east. The wind will
:26:29. > :26:32.continue. It'll feel better. In Yorkshire sunshine but raw because
:26:33. > :26:35.of the wind choice. Cold night, leading into tomorrow, icy patches
:26:36. > :26:40.in the morning. Through the day tomorrow for many dry, sunshine but
:26:41. > :26:44.still snow flurries for south Wales, south-west England, in the Moors and
:26:45. > :26:48.also parts in the east, which leads us into a cold night, Sunday into
:26:49. > :26:52.Monday a widespread frost but as we go through the day, weather fronts
:26:53. > :26:56.from the north-west which will introduce rain. That also means the
:26:57. > :27:02.temperature will go up slightly. It is not going to feel as cold as it
:27:03. > :27:05.has been today, this morning or in fact into tomorrow as well. But
:27:06. > :27:09.temperatures will get closer to where they should be at this time of
:27:10. > :27:16.the year, which is roughly in the high single figures for many of us.
:27:17. > :27:20.Round of applause. All you have to do is cook at the same time and you
:27:21. > :27:25.can have this job. That's me out of a job then, because
:27:26. > :27:31.I definitely can't do that. Amazing. You didn't know I was going to ask
:27:32. > :27:36.you to do that, did you? So we have nice mushrooms, with this lovely
:27:37. > :27:43.steak, medium rare. A beautiful bit of mash potato. If you have sticky
:27:44. > :27:53.toffee button, as well as scones, and this is my kind of food. I know
:27:54. > :28:01.you are looking at my size there. A typical Frenchman, he is not looking
:28:02. > :28:06.at your sides. ALL TALK AT ONCE
:28:07. > :28:22.I think you have said enough. Wow, a good catch. Shall we put
:28:23. > :28:33.truffle over the top? Go for t don't be shy. Looks gorgeous, smells
:28:34. > :28:40.yummy. Susie has chosen a Chianti. Priced ?6 from Tesco. That's a
:28:41. > :28:45.proper plate of food. Thank you. That was all from Saturday Kitchen
:28:46. > :28:50.Live today. While Claude recovers, thanks to him and Anthony and Carol
:28:51. > :28:59.Kirkwood. Thanks to Susie Atkins for yesterday. All the recipes are on
:29:00. > :29:01.our website. We'll see you next week. Have a great weekend. Bye for
:29:02. > :29:02.now. APPLAUSE
:29:03. > :29:05.MUSIC: Boombastic by Shaggy