21/12/2013 Saturday Kitchen

If you're wondering about this and this, don't. All will be revealed.

It's time for 90 minutes of festive fantastic food,

before you dash out for that last bit of gift shopping.

This is Christmas Saturday Kitchen!

Welcome to the show.

Anything could happen today as in the studio with me are not one,

not two but three Godfathers of Italian cooking.

Look at 'em all lined up there!

First, the man who helped this country fall in love with Italian food.

It's the brilliant Antonio Carluccio.

Next to him is the man making his debut with us on Saturday Kitchen,

but he's been feeding the people of London great Italian dishes

from his award winning cafe over the decade.

It's Giancarlo Caldesi.

And finally, bringing up the rear, it wouldn't be Christmas

without a visit from the Italian Stallion himself.

I call him the My Little Pony, but he calls it Italian Stallion.

It's Gennaro Contaldo, of course! Merry Christmas to you all.

-Stallion?

-Merry Christmas.

They've started already!

Why do I get a twig and you get this fancy, carved stick?

-I did it myself.

-Oh, you've done it yourself?

-Yeah.

-Fantastic.

-This he did for me.

-This is for you.

I did myself, this, this and I show Antonio to do that one.

-I'm going to work on this one.

-This one is a work in progress.

Antonio, what are you going to make for us today?

A very simple dish, a pickle.

And then a mighty antipasto for Christmas.

Sounds pretty good to me, so follow that one, boss, what are you doing?

Myself? I'm going to make some fantastic smoked salmon,

just ready for Christmas. Beautiful penne with hot smoked salmon.

And also smoked butter, if you like,

which will be delightful on little toasts.

And smoked mozzarella.

We are smoking.

-Smoked mozzarella?

-Yeah, we're smoking a lot today.

Gennaro, follow that. What are you going to make for us?

Well, if they do everything I don't have to do anything.

I'm going to make this fantastic slow-cooked belly of pork,

with the loin filled with chicken liver, pork inside,

different herbs inside, spice.

That's a bit fancy for you, isn't it?

-It is.

-What do you mean, fancy?

What's it called then?

Porchetta Natalizia, Christmas porchetta.

It's called roast, stuffed pork to you and I.

So, three fabulous festive dishes to look forward to.

And we've got a great line up of foodie films from the BBC archive.

There's Christmas recipes from Rick Stein and Lorraine Pascale,

plus brand new Saturday Kitchen treats from

Ken Hom, Ching-He Huang and Raymond Blanc.

Why do I need this anyway?

Just in case... At the end.

Don't worry, I'll be using it before the end of the show, trust me.

Now, our special guest today is a stand-up comedy legend.

These days he's an actor too, with starring roles

in everything from Bleak House, to the hit comedy drama Ideal,

as well as one of my favourite shows, Benidorm.

Please welcome to Saturday Kitchen, the fabulous Johnny Vegas!

WHISTLING AND APPLAUSE

Johnny Vegas, it's been seven years to get you on,

-we've finally got you on.

-Yeah, I know.

And we've stuck you in a Christmas jumper.

Well, you put it on a Saturday morning, didn't you?

-If ever... Do this on a Friday night, you can have me every...

-Exactly!

What do you normally get up to on a Saturday morning then?

-I genuinely wake up and watch this.

-Is it?

Are you a keen chef then, dabble in the kitchen at all?

I'm a keen chef but I'm not the best.

I need to build up, I need to practise, practise, practise.

My wife's a phenomenal chef.

She made the final of Celebrity MasterChef in Ireland.

But I... I like to learn slowly.

What's one of the Johnny Vegas dishes

that when we go round to your house, what would be on the menu?

I make, and I don't care how good your loin is...

THEY LAUGH

I thought he was doing Gandalf then!

That was building up to... "Thou shalt not pass!"

THEY LAUGH

I make the best pea shoot pesto ever.

-Pea shoot pesto, absolutely divine.

-Is the way forward.

Yeah, and I've got it down to...

And I know it's a simple dish, but people mess it up.

And there's argument over roasting the pine nuts or not.

I've got it down to a... That is my one signature dish.

-What do you think of Italian food?

-Love Italian food.

It's a good job, isn't it? Otherwise we're both stuffed!

Yeah. Well, nothing says Christmas more than that.

You can just imagine what a Christmas Nativity play in Italy's going to look like!

At the end of today's programme

I'll cook either food heaven or food hell for Johnny.

It'll be based on your favourite ingredient, food heaven,

or your nightmare ingredient, food hell.

Because it's Christmas

we're going to let fate decide what you'll get at the end of the show.

Food heaven, what would it be?

-Er, shellfish.

-Shellfish?

Anything seafood, I love.

It's the one thing I don't have any confidence with cooking.

And something I thought I was allergic to.

I know you like crab as well.

Soft shell crab is my absolute ideal.

-GENNARO BANGS HIS STICK

-And food hell, what would it be?

Christmas pudding.

I know it's a very untraditional thing to say

but it just doesn't do it for me. It was never served in our house.

I almost think it was seen as kind of too traditional, too posh.

It could be turned into an ice cream.

First of all, it's either soft shell crab or Christmas pudding for Johnny.

For food heaven I'm going to do one of the best things...

Don't choose it based on what I said about the first...

Trust me, I'm not. Don't worry about that.

A soft shell crab deep-fried.

I'll coat the crab in a light batter infused with vodka and tonic.

Served with a garlic and saffron aioli

-and a pile of chips on the side. How does that sound?

-Oh!

Or Johnny could be facing food hell, Christmas pudding,

which I'm also going to try to deep-fry.

The pudding is cooked

and then mixed with some home-made vanilla ice cream.

And it's served on top of some sauteed pieces of pineapple,

finished off with a festive caramel

with some cinnamon, nutmeg and star anise.

You'll have to wait until the end of the show

to find out which one he gets.

Right, waiting at the hobs is the Italian master himself,

the feast of Christmas wouldn't be the same without him.

It's the brilliant Antonio Carluccio.

-Right, chef, what are we making?

-Fantastic saying today.

-Yeah?

-Bella figura.

-I'm going to put my stick down.

-That's like a little tasting dish, is it?

-Yeah.

We start to collaborate here because this is something you

can fry, that's how to treat, sort of, artichokes, which are lovely.

-You see, you take all the...

-The outside.

We're starting off with the artichokes.

The idea is this is like a little...

Well, a big plate of tasting little bits and pieces.

The antipasto.

Everybody says antipasta. It's not.

It doesn't come before the pasta, it does,

but antipasto is because pasta is a meal. Now you have the tender part.

To here there is a little choke, we take it out

because it's no good, you will be choking. You take it like this.

Now it's ready to be cut in little things like this.

Don't cut your finger, Antonio, just slowly.

-Gennaro.

-Yes, all right?

-Can I say...

-No, don't say.

-Shut up.

Just in case, because I'm not there.

This looks like a TV test, with a line going down the middle.

-You put it into flour and then you deep-fry it.

-I can do that.

I'll get that out of the way for you. I'll do all that.

Meanwhile, I'll do the cauliflower, I'll prepare it.

-Let me get this out of the way for you. I'll do that.

-Little florets.

This is one part of it. You've got a mixture of hams.

The first part is pickling...

This wonderful noise. This is vinegar and a bit of water.

So the pickling of those vegetables with a bit of sugar and salt.

Where would this come from, which part of Italy with this come from?

This one is called Jardiniera or garden vegetables.

It comes all over Italy. You have it.

Then you take sort of peppers like this.

And you cut. It's all life here, real life.

You see, you take this and you put it in.

Then you take the yellow one as well, which is good.

So is this a traditional thing at Christmas, or is it something...

This one I'm making now, yes.

In Napoli it's called Rinforzo, Because everybody goes

and picks from this pickled stuff to have a different taste.

Little carrots, put them in. This is borrettane onion.

I don't know if you can find it everywhere.

You can take the normal pickled onions.

A little bit of heat, yes.

And then the cauliflower, which is lovely.

-Do you want me to come and help you, Antonio?

-No, very kind, Gennaro.

-You've got James, then, cutting the things.

-Save the power for yourself.

THEY LAUGH

I don't think he's being generous.

I forgot to apply deodorant today.

He's just desperate to come and join you.

THEY LAUGH

Is there many famous Italian stand-up comedians?

James is thinking he can drink with that.

-Yes, but they are not very good.

-Yeah, he's called Gennaro!

ALL LAUGH

-You can already fry those.

-I'm on it, chef.

These will be the boiling stuff.

In life it is a little bit impossible because you

cook about 10 minutes first, then another 20 minutes later.

So you want a bit of flour in here, seasoning.

Exactly, and deep fry them.

-A bit of seasoning and deep-fried.

-Because...

-The idea is we've got a mass of pickled veg.

-Yes.

Which are all in... You see, they have done something here.

I can use those for the assembly. Take away the vinegar.

-These look pretty good. So these are the ones that you've done.

-Yes.

Would you have to leave this in the liquor for long or what?

Bring it to the boil and then don't boil them over that,

a little bit of crunch is not bad.

This is the mixture now.

I had a little bit of olive. Yes.

This is put in the corner, a bit of oil, olive oil.

-I'll move you over there. You are constantly busy, you never stop.

-No.

New book on the horizon?

Yes, in April it's coming, a new pasta book. A little bit of oil.

-A new pasta book?

-Yes. That's lovely, look.

You pass by, strategy position...

-You are peckish for something, it's wonderful.

-Sounds pretty good.

You can start then to drink. Quite a lot of champagne.

-Quite a lot of champagne, yes.

-This is a pate, duck pate.

-Duck liver pate.

-Yes, and it's very good. We do crostini of that.

Meanwhile, I will take the big plate.

For the big assembly of an antipasta. Look at this.

Naturally I have to take also the mushroom.

Every Italian preserves his mushrooms jealously in autumn,

-mushroom and other things.

-Are these are the mushrooms I picked, Antonio?

I'm just asking! He's always got me picking mushrooms.

Gennaro, you are offending people!

THEY LAUGH

This is like a traditional family Christmas, isn't it?

With the two of them squabbling and us sitting here feeling awkward.

I know!

-Do you go round to his house at Christmas or not?

-Yes, he did.

He goes because he needs money.

THEY LAUGH

So this is pickled mushrooms.

With friends like this you don't need any enemies, do you, really?

No, no. You don't need entertainment. Put in the centre.

-In the bowl?

-No, like this.

-OK.

This is preserved mushrooms.

-You want me to do the butter?

-Yes.

A little bit of butter and anchovy on the other one.

What's in the butter, this looks like truffle, no?

Yes, truffle butter. There's the salami there.

That's it here.

Then we have your production of... Look at this.

This is all handmade instantly, so you don't need to cook very much.

-With the exception of this stuff here.

-What is that, Salami Milano?

No, this is the felino.

This is a very hot sausage, smoked.

But I will show you what to do with the mozzarella.

-What's the name of this one?

-Salsiccia affumicata. That's enough.

Smoked sausage will do for you and I.

THEY LAUGH

Try asking for that in your shop!

Smoked sausage.

Salsiccia affumicata, come on!

Asked Gennaro, he knows.

It's a generic name, anyway.

And you do this, the mozzarella in fingers.

Then you envelope it with speck. The speck is from Tirol.

-Where's the speck? No, there, there.

-The speck is there.

Don't take it away.

We will take a piece here. It's a lovely thing to do.

Number one... Put it there.

I've had this before, when you wrap it in speck like that

and you pan fry it which is lovely, isn't it?

No, this is better.

THEY ALL LAUGH

Wipe and fry it. Here.

And now, the piece de resistance...

"Do you remember that time with...?" "No, I don't. I don't, James."

It's just like Christmas, isn't it?

Whatever you do is opposite, it's fine.

No, this is bottarga.

-You know bottarga?

-I know bottarga, yeah.

Don't say that, he'll deny it!

It's nothing else but air dried for you ignorant.

THEY LAUGH

It's air dried.

THEY CONTINUE TO LAUGH

You eat antipasto, such little rings there with fennel.

-We take away this one here.

-Have we got enough?

-Yes, plenty there.

-Tell us the name of it.

-This is Grand Antipasto di Natale.

This is Insalata di Rinforzo, and then you eat

all of this before the dish of Gennaro,

because you need something good before that.

Check that out!

Which are you taking?

-I take it to them.

-You take this one.

-I'll take this.

-Help him, help him.

ALL LAUGH

You've got to be careful, you are nearly getting this thrown over you!

It's only you. With pleasure I would like to pour this on to your head.

The best.

-Carluccio!

-Oh, beautiful!

This is part of Italian culture,

but each region will probably do with completely different.

Shut up and get it in your mouth!

-What do you reckon?

-The English have a word for this.

Quality Street.

THEY LAUGH

Right, we need some wine to go with this.

We sent our very own dynamic duo, Susie Barrie and Peter Richards

to a snow covered Hertfordshire to pick the wines for the studio.

So what have they chosen to go with Antonio's sensational salad?

Christmas is around the corner, but are we really ready?

-We've got the tree.

-The presents are wrapped.

-We're all set for food.

We've got the compulsory silly outfits.

All we need now is some wine. So let's hit the shops.

Mrs Claus, your carriage awaits!

Who needs Rudolph?!

Antonio, how could you do this to us?

It's a wonderfully invigorating, crunchy, pick-me-up

of an Italian appetiser, but it is most wine's worst nightmare,

with its pungent, vinegary kick and challenging ingredients,

like the capers, the olives and the anchovies.

But we are more than up for this delicious test.

The key is to soften the flavours

while also tying in with that aperitif feel.

One thing that works well as New Zealand sauvignon blanc,

or a light, crisp Italian white like this delicious Extra Special Gavi.

But really, the one wine that hits this particular

nail on the head is Italy's favourite fizz, Prosecco.

So, Antonio, for your Insalata di Rinforzo with Italian salami,

we've chosen the Villa Jolanda Prosecco extra dry.

The term "extra dry" on the label funnily enough actually means

this wine has a touch of sweetness, and that's exactly what

we need to counteract the salty and vinegary flavours in Antonio's dish.

This is such a delicious, easy drinking Prosecco.

It's floral and succulent and has a natural, fresh, fruity character

that will offset the tangy vegetables and complimented that savoury salami.

It is rich enough to stand up to the stronger flavours in the dish,

the anchovies, the capers, the black olives and the onions,

but at the same time it will refresh your palate

between each punchy mouthful.

So, Antonio, here's raising a festive glass

of great value Italian fizz to your vibrant, colourful dish.

-And to your very good health.

-Cheers!

-Cheers indeed. What do you think of that?

-I didn't taste it yet.

I think it's fantastic, this.

-It's perfect.

-Nine quid, bit of a bargain.

-Yes, very much so.

It's quite dry.

It's wonderful because the vinegary aspect of some of that

collides usually with wine. But this one is perfect.

What about if you ask Johnny Vegas? Does it go with your pate?

Oh, beautifully!

What it does, it really helps food to go down.

THEY LAUGH

Right, coming up, Giancarlo has a couple of ideas for how to

serve your Christmas smoked salmon.

What are you going to do with it?

Absolutely, yes. We are going to smoke in a special box.

It will be absolutely superb.

Now, let's get some Christmas ideas with a Spanish twist

from the great Rick Stein.

He's having a party to celebrate all the great food

he's found on his trip around Spain.

-Today he's making something called...

-Picada.

My favourite memories of Spain remain firmly fixed in the older places

that are yet to be touched by the hands of rapid progress.

Quixote's Spain, where quality is still celebrated despite poverty.

I first visited in 1955, and ever since then

I've collected vivid memories of new and exciting taste sensations.

Freshly cooked hake, octopus and anchovies,

black puddings made in front rooms

and distributed to all the households in the village.

Asturian cider,

enormous grilled ribs of beef cooked rare.

-Gracias.

-Salud.

-Salud.

Everywhere, the locals had a sort of take-it-or-leave-it attitude

to their cuisine, but were always delighted

if you shared in their passion.

And that passion is something I continue to share to this day

with Spanish friends who live much closer to home,

right here in the UK.

But not just Spanish friends.

This is Richard Bigg, a restaurateur and bar owner

in the East End of London, who's made it his life's passion

to introduce Spanish cuisine to Britain.

Richard, what do you think about Spanish produce?

Do you think it's underrated in this country?

I think actually people are beginning to understand it now,

that the quality of the produce is fantastic.

When people went to Spain on their holidays,

they went to the Costas.

You've got to venture further afield to find the real stuff.

And that's exactly what I did when I went to visit a renowned cook

who lives in the hills north-west of Barcelona.

Merce Brunes and her team have created a Garden Of Eden here.

Oh, my gosh!

Walking into her larder is like entering an Aladdin's cave.

To tell you the truth, when I walked in there,

I just thought it's sort of like Alice Waters.

This has got to be a female's kitchen.

It's like a big flower arrangement.

Everywhere I look is a delight for the eye.

Merce's place excels at celebrating

the best that Catalonia has to offer,

and encourages the use of local produce.

What Merce likes to refer to as kilometre zero.

She invited me here today to taste her favourite recipe

for the Christmas holidays.

Duck with pears,

which starts with slow-cooking pieces of duck in duck fat.

-Have you been cooking all your life, Merce?

-Yes.

I've been cooking, but not duck.

I had a period when I was vegetarian.

-Really?

-When I was a hippy.

-Were you a hippy?

-Yes.

But then I came back to my roots.

I really love Catalan food.

There is one word in English that I really, really love.

-It's foodie.

-Foodie!

Don't you have a word in Spanish for foodie?

-We don't have it.

-I'll tell you why I know you're a foodie.

While we've been doing this,

all you're worried about, really, is overcooking your duck.

-Oh, yes!

-You are, like me,

"Blow the television, blow that. It's my duck I'm worried about."

Oh, yes.

SHE LAUGHS HEARTILY

-OK.

-OK. We'd better get on with it.

I know this dish is going to be included

among my Christmas favourites.

So having already infused the duck fat with some sage,

Merce adds a few sprigs of rosemary

and a generous portion of brandy. It is Christmas after all!

Now for the pears. They only need to cook for about 10 minutes.

So you need to have

the next essential set of ingredients already prepared.

The Catalans have perfected a marvellous way

of seasoning many of their dishes.

Merce is showing me how to make a picada,

which is a combination of toasted hazelnuts

and romesco peppers, garlic, olive oil and parsley.

Bread is also a common ingredient

but I was interested to find that Merce left it out.

-Will you help me?

-Yeah, yeah, yeah.

-It's quite heavy.

-It is.

-Oh, my God.

OK?

Don't these colours look Christmassy?

I found this dish a real inspiration.

The thought of a marriage between the richness of duck

and a festive fruit like pears really appeals to me.

Having seen the satisfying way the picada was used by Merce

to thicken the sauce, I was inspired to use a similar technique

back at the villa to prepare an Andalucian dish

that I've cooked on a number of occasions for friends.

I'm particularly fond of this Andalucian dish

because it has so many flavours of North Africa, things like nutmeg,

coriander, cloves, black pepper and saffron,

really go not just to North Africa

but all the way back to Iran, back to Persia.

But then it's cooked with sherry and saffron

which is very Spanish as well, so you've got this really interesting

blending of Moorish and Spanish flavours,

and it's a real favourite in Andalucia at Christmas.

In the same way that light seems to take on

an astounding intensity in Andalucia,

so the flavours of this dish reflect a powerful combination

of the most aromatic ingredients.

No wonder then it's eaten on high days and holidays.

I'm infusing fried chicken with the essential flavours

of this dish, freshly crushed spices, followed by rock salt

and saffron, the luxury ingredient

that travelled from its original birthplace in the Middle East

to a new-found home in southern Spain.

You might have thought I was being a bit, well,

unrefined by bunging in the onions on top of the chicken,

but I can't see that it makes that much difference.

I'm always looking at recipes and thinking,

"How can I make this simpler?"

Because I think cooking should be simple. It shouldn't be difficult.

While the chicken is absorbing the flavours of all those spices,

I add some dry sherry.

This is home-made chicken stock. And finally, some bay leaves.

I just leave it to simmer and cook gently for about 40 minutes.

And now it's time for the picada.

I'm definitely using bread in my recipe.

Just frying small chunks with slices of garlic and some olive oil

until the bread begins to take on a golden colour.

Back in the mortar and pestle I begin crushing the bread

and in stages start adding

the essential ingredients that go to make a picada.

I'm using both pine nuts and blanched almonds.

And for a bit of extravagance, I also add an egg yolk to my paste.

That's nicely pounded.

I'm just going to loosen it up a little bit with some chicken stock.

Now I add the picada slowly to the simmering chicken

and almost immediately the sauce begins to thicken.

For added texture, I like to chop up some more pine nuts

with flat-leaf parsley, and garnish just before serving.

No need to include anything else as a side dish.

The chicken, fortified by this sauce, will prove a real winner

for any special occasion.

A gift left behind by the Arab culinary legacy

to an impoverished Spain, full of Eastern promise.

Thanks, Rick, and Merry Christmas if you're watching!

Now, we've had a few emails asking for interesting ideas for sauces.

So for this week's masterclass I thought I'd show you how to

make one of my favourite sauces, a Chinese black bean sauce.

Presumably you've had enough of Italian food and Italians.

Look at them.

-I never get enough of the food, it's just the pronunciation.

-Exactly!

It's the 10 minutes it takes before you serve it.

I'll do the black beans with squid,

-because I know you like squid as well.

-Love squid.

We start with these, the black, fermented beans.

They are quite soft.

Don't eat them as they are, because what you need to do is soak them.

-I wasn't intending to.

-Exactly, yeah. Don't eat them as they are.

Anyway, what we are going to do with these

is basically chop these roughly.

Just roughly chop them.

Then we basically rinse them underwater.

Rinse them out. Like that. Drain them off.

Then you end up with these beans.

These are the ones, almost reconstitute them back again.

What we are going to do now is prepare our squid

and throw everything in.

We are going to marinade our squid slightly

with a little bit of cornflour.

We got some sesame oil and some soy sauce,

and fry it off in the wok with some ginger.

We're going to use this baby squid,

which I'm going to cut up into thin slices.

I thought about this recipe.

I was going to do rabbit with it, which works really well,

but you and rabbit...

-It doesn't sit well really, does it?

-No, it doesn't.

I read about it in your book. Your autobiography, tell us about that.

Well, my dad, basically we were going to school one day and...

We had rabbits, they were pets. My dad claimed afterwards...

He said, "who's is going in the pot?" I thought he was joking. I said mine.

When I came home from school to stroke it was strung up.

And hanging on the back wall.

He put it in a stew!

THEY ALL LAUGH

I love rabbit! I just love it.

I love rabbit, but at the time I liked stroking this one.

Your whole career has been fascinating.

Even before comedy, you wanted... You trained to be a priest as well.

-I did.

-Aaahh!

Do you know what, I wanted to be a priest as well,

then I changed my mind. It's true.

-Was at about the age of 13?

-Yes.

THEY LAUGH

All I'm doing now is frying off the squid.

We've got some cornflour, soy and sesame oil in here.

Fry it in a really hot pan, then I'm going to decant it out

and make the sauce with it as well.

This is my problem, especially with seafood. And stir-fries, I can't do.

Speed is also the key to this stuff, this sort of cooking.

We are going to make a sauce with spring onions, chilli,

some Xiaoxing wine, sesame, soy and a little bit of chicken stock.

Basically everything you keep in your larder, don't you?

Keep them in your cupboards as well, really.

Training to be a priest and then you decide that's not for you.

Then you end up at art college.

-What's this about art college and pottery?

-Doing...

Well, I sort of drifted for a few years

and I wasn't... I wasn't the best student at school.

It was just that thing about I wasn't great

at being told what to do, or when to learn,

I think I was always more creative than I was academic.

I mean, talk about creative, the haircut when you were at college,

what's all that about? Just check this out!

-LAUGHTER

-What is that about?!

I wanted to stand out, and I think I achieved that.

-LAUGHTER

-You did, actually!

-And...

-I'm sorry, but you do stand out, you know, really.

Well, I was a good-looking guy and was sick of women coming on to me...

-Yeah, yeah!

-So I thought I need a hairstyle...

-I know the feeling.

Talk about "know the feeling", we've all got one of these images

in our closet! Look at this one,

this is the kid's image, which I thought was the best one.

-ALL: Aw!

-Check that out!

We've all got those, haven't we? Where did you get that shirt from?

-The shirt? Oh, the little, er...? JAMES LAUGHS:

-Yes!

Well, I didn't... I wasn't shopping for my own stuff at that age, was I?

LAUGHTER

But I mean, it was the Edinburgh Festival, really.

Everybody talks about the Edinburgh Festival that really

-launched your career to the massive, didn't it?

-It did, yeah.

I couldn't get gigs in London. I was working largely out of,

sort of, the North West, in Manchester,

in the Frog and Bucket, in my hometown.

But it is a fascinating story,

because you then morph into acting as well, serious acting as well.

There's not many comedians that go from that into serious acting

and, you know, we've seen you in all manner of different stuff now,

-Benidorm as well.

-Yeah.

-But you do enjoy the serious roles as well?

I love acting. It's a great part. And it's led onto directing, lately,

but it was...that was other people coming to see me,

that was never an ambition of mine to do it,

it was just I think people came to live shows and went,

"I'd like to see how he takes on this role?"

-Um, especially, you know, the BBC...

-Yeah?

There were some big, big sort of serious roles

that came along and you're going, "God...!" You're in a room

-full of serious actors, you know, who've trained...

-Yeah.

-..and you're the one in the corner just nibbling on wiring!

-Yeah!

Well, it certainly is a fascinating story, but dive into that.

-Oh, this looks...

-Quick and simple squid. Dive in.

Just literally flash fry, all the ingredients in at the last minute.

Mmm!

Yeah, that's a good face. LAUGHTER

Right, don't forget, if there's...

My mum just taught me never to speak with my mouth full!

To ask me to demonstrate a skill, dish or technique, drop us a line.

We'll try to cover it over the coming shows.

All the contact details are, of course, on our website...

We'll be cooking for Johnny at the end of the show.

He could face Food Heaven, that's soft shell crab,

the crab is covered in a light batter with vodka and tonic

and it's deep-fried and served with a saffron and garlic aioli

and a pile of chips on the side.

Or Johnny could be facing Food Hell, of course, Christmas pudding!

The pudding is cooked and mixed with a home-made vanilla ice cream

and it's served on top of a piece of sauteed pineapple

and finished off with a sauce made from cinnamon,

nutmeg and star anise in a caramel sauce.

Time for more fantastic festive food,

this time from Lorraine Pascale. Today, she's showing us how to make

an edible Christmas tree decoration. Take a look at this.

MUSIC: "Fairytale Of New York" by The Pogues

German Christmas markets, like this one at London's Southbank Centre,

date all the way back to the 14th and 15th centuries,

and they're popping up all over the UK this year.

I find it's a great place for inspiration

for my last-minute edible hamper gifts.

When you're out and about,

you can buy all sorts of things for your hampers,

but I think it's cool to make your own.

My hampers are going to be stuffed full of edible goodies

that I've cooked or created.

I think they're the perfect gift

if you've left everything to the last minute.

You can make several at a time, and personalise them

by adding some extra bits and pieces

like a favourite magazine, a beauty product, or how about

some seeds for the keen gardener in your family?

This year, my hampers will contain some of my maple-glazed mince pie stars,

delicious chocolate and vanilla Irish cream,

some creamy dark and white chocolate bark,

which is great for chocoholics,

a super quick chocolate cake mix, a perfect last-minute gift,

some mulled wine sachets bursting with flavour,

and some super tasty home-made pate with garlic and brandy.

And I love these ginger and cinnamon stained-glass cookies.

They don't only look great in a hamper, they also make

really cool Christmas tree decorations.

And here's how I made them.

I put 100 grams of butter,

100 grams of soft light brown sugar,

two tablespoons of golden syrup,

one teaspoon of treacle,

a tablespoon each of ginger and cinnamon,

a large pinch of ground cloves

into a medium pan over a gentle heat.

Allow everything to dissolve for three to four minutes, stirring,

then remove the pan from the heat

and stir in half a teaspoon of bicarbonate of soda

and 250 grams of flour...

..until you have a smooth but fairly stiff dough.

OK, so I've left the dough for about five minutes.

It's about room temperature.

If you leave it too long, it goes very dry and crumbly.

Then just roll it, turning it round all the time,

like that.

Now, I like my cookies quite thick,

so I'm going to roll it to about a centimetre.

Take a cutter,

and I've got this snowflake cutter, but any shape will do,

and then press down.

OK, now I'm just going to get this

on to the baking tin.

Just slide it across

like that.

Give it a little wiggle. There.

I've got this cutter, a slightly smaller cutter.

Can be any shape, really.

And then into the centre...

..and out.

OK. I'll carry on with the rest.

OK, so I've got these boiled sweets -

I like to get really, really colourful ones -

and this big pestle and mortar.

Put the sweets

into the pestle and mortar

and then just crush them

into smallish chunks.

And then you want to sprinkle them

into the centre of the cookie.

Then what's going to happen is, when it cooks,

it just melts into this beautiful

stained-glass effect.

OK, so the cookies are nice and cool now.

And what I like to do is hang them on the Christmas tree,

and just before they go into the oven,

you can get a skewer and put a little hole in them,

to thread the ribbon through.

But I think it's more fun using

a drill.

So, I have this drill bit that I use especially for my cookies,

and it's obviously been sterilised.

Then put the cookie on a wire rack,

and I'm going to put it about here.

Just very slowly at first.

And then you get this perfect hole.

OK, I like to decorate my cookies with icing.

You can just use regular icing, but I like to use royal icing.

You can get it from the supermarket.

You just want it about that thickness, so it's quite gloopy.

Of course, you can use a fabric piping bag,

but I just like making my own.

Take some baking parchment

and make a big triangle,

then you fold it into a cone.

with a pointy edge,

and then just tuck this bit in.

A paperback piping bag!

Just pour that in to about half full.

Perfect! OK.

Snip the end with the scissors.

So just put little blobs

on the cookie like that,

Christmassy pearls.

So that's one done

and now to get on with the rest.

You can see more from Lorraine on next week's show.

Still to come this morning on Saturday Kitchen,

Ken Hom and Ching-He Huang take us on a gastronomic tour of China.

They're in Beijing visiting the city's most famous chef

before cooking a couple of duck-inspired dishes from his menu.

Only Ching could look that glamorous in a hairnet, of course.

Raymond Blanc shows off his dazzling pastry skills.

He's preparing a spectacular croquembouche

filled with orange liqueur cream

and covered with a caramel and nut brittle.

And will Johnny face his Food Heaven,

that deep-fried soft shell crab with garlic aioli?

Or Food Hell, Christmas pudding ice cream

with sauteed pineapple and festive caramel sauce?

Of course, it's not up to our chefs today,

instead we're letting fate decide

and I'll explain exactly how at the end of the show.

Right, cooking next is a chef making his first visit

to the Saturday Kitchen hobs. It's Giancarlo Caldesi.

-What are we cooking today?

-Something from my new book,

which is, basically, we're doing some smoked salmon.

We're doing some hot smoked salmon with pasta using chilli vodka.

We're also doing some butter, which is very easy.

-And, er...

-This is smoked butter that we're going to do?

We do it first fresh, and then we smoke it.

And also, we can smoke mozzarella, which is absolutely delicious

and there are some nice dishes which you can have, you know,

-before your Christmas meal.

-Sounds good to me.

-I'm going to wash this salmon.

-The smoked salmon is amazing.

We will do hot and cold salmon. You will prepare the hot one here.

Yes, we are going to prepare the hot one.

As you can see, cut this into about 4cm slices. There we go.

And then, you add some sort of salt,

but not too much, you mustn't salt it too much.

It takes about 35-40 minutes to be ready.

-Yeah.

-There we go. There you are.

This is very simple, actually, James. You really, really...

-You have to be careful this doesn't stay in salt for too long.

-Yeah.

And also, it takes about seven or eight minutes to cook

and, on the actual chippings, you only need about one tablespoon.

-There we are.

-Yeah.

-You put it in like this.

And then, put that on top, and this one is for our smoked salmon.

-Now, the smoked salmon...

-So this one, first of all,

-this is hot smoked salmon?

-Yes, which we use for the pasta.

-So I'll let you put that on there.

-There we go.

-So you would only cure this for...?

-40 minutes.

-40 minutes only?

This one is for our smoked salmon, which has to be

salted for about nine, ten hours

and then smoked for at least eight hours.

-So this one's been rinsed. I've rinsed this.

-Yeah.

And then, what we're going to do is

-put it into this pan with the chippings, like that.

-Yeah.

And now, what I'm going to do is prepare the actual sauce

-for the hot smoked salmon.

-Hot salmon, this one.

I mean, traditionally, with normal smoked salmon,

sometimes you'd put sugar with it.

You're just going to do it with all salt, yours?

-Well, if you put sugar, it becomes more gravlax.

-Yeah.

-So you want that kind of lovely smoked salmon flavour...

-Yeah.

..which is important. And we're going to start the actual butter.

And this is very, very simple. This is 600ml of double cream,

which will take about one minute, one minute and ten seconds to be ready.

-We're going to add some salt as well.

-Right.

-So it's ready for us.

-One pinch of salt.

-The sink there, if you want to wash your hands.

-Yes.

We're going... And also, if this will work...

-All right?

-MIXER STARTS

-And, er, when this is ready, you have to rinse it.

-Yeah.

And once you rinse it, and then it's ready,

so look up, one minute, we'll be ready.

One minute. I'll keep my eye on this one.

We've got the hot smoke in there, the sauce coming down nicely.

-This is not far off?

-No, just another minute.

-Then, can you rinse it please?

-Yeah, I can do that.

And let's see how we go in here with our salmon, doing very well,

the pasta is ready, the sauce is ready.

So this salmon you just basically leave on,

but we've got a smoker here in the back,

-which is one of these things, you can buy these online now?

-Yes.

All these things you can find online, actually.

And that smoker's excellent, because it's very unobtrusive,

its just a bit of cardboard.

-Oh, wonderful, that's fantastic!

-I'll do it in this one.

-Yeah.

So you can use it, it's very easy, as you can see.

And here, it's very important what you're doing, thank you so much,

because you're taking the whey out and then you wash it,

wash under the cold water, and that's fantastic.

OK, so the actual pasta is ready.

The smoked salmon here is going very well.

-But I mean, you've written, you know, several books now.

-Yes.

You've got a new one out now,

yourself and your partner as well, you know, but the cook school is

quite an important part to you as well, isn't it?

Well, actually, I think it's the most important thing, really,

that's happened in my life to be able to share the knowledge

that I acquired after so many years and share it with other people.

I think that's fantastic. That really is something else, really,

something that people should not forget. If you learn the skill,

and then you're able to transfer that skill to other people...

-Yeah.

-I think that's really, that's what I like most.

-Really fantastic.

-So that's the butter, really?

You just blend it, wash it off in the sink,

and then you basically just rinse it off.

-Now, at this point, you can add salt to this.

-I added salt before.

-OK.

Delicious.

-So you've got home-made butter.

-Absolutely.

And the pasta you've just... Basically, this is pre...?

-Yes, pre-cooked.

-Pre-cooked pasta.

-For about seven minutes.

-Yeah.

Now, we put it on our... This is very, very simple.

-Very simple dish. As you can see, OK?

-Yeah.

-Now, this is fine.

-Now the butter, you can just wrap that up,

put it in the fridge, use it when you want to use it?

Yes, as a normal butter, which is really excellent, I should say.

Honestly, the reason, if you do that...

Can you see this? Look at this.

-Look.

-Yeah, that is perfect.

Now, it doesn't have to be thoroughly cooked...

-No, because you put it into the pasta.

-Innit, really?

-There you go.

-Thank you.

And... There we go.

Now, we put it into the pasta, toss it a little bit.

And this is absolutely superb.

And also, when you have this one, if you have a little chilli vodka,

as I said, we're going to put a little bit of chilli vodka on this.

-Chilli vodka?!

-Absolutely.

-Where is this from? Travels?

-Yes, absolutely.

The chilli vodka, the actual fat...of the...

-The cream?

-Of the cream and the salmon, with a chilli vodka,

it gets really, I don't know, it's just superb.

As a matter of fact, I don't drink that much, but I tried this dish...

I don't drink that much, I really don't.

-It's all right, these two make up for it.

-Yeah.

But this entire sauce is made out of cream, vodka, salt-and-pepper,

-a little bit of garlic on in there.

-Yes.

-That's it.

-And a little bit...

A little bit of parsley, if you like, to make it green.

-I'll get you a spoon.

-And we're good.

-Now, we need to get the smoked salmon out.

-Yeah.

Now, if you open up this box, you'll see how much smoke that's in it.

So you start off with the chippings. Do you use oak chippings in this?

-Yes, we do an oak smoked salmon.

-Yeah.

This is absolutely beautiful. Look. Can you see how wonderful this is?

Now the difference, whereas the hot smoke takes minutes, as that's

taken six, seven minutes, this needs to be in for quite a few hours.

That's quite a few hours, about seven hours.

That takes about seven, eight hours.

But if I give you a little bit of salmon to try,

you will find that this is absolutely superb.

I'll show you. Look, this is a...a gentle smoke

-and it's a kind of different stuff that you use.

-Yeah.

-Please try.

It truly is remarkable.

-Very good to me.

-And how long does that take to smoke?

-This one takes about eight hours to smoke.

-All right. I'm trying

to cut down on chip pan fires, but, you know,

if you come in from the pub, that's going to take a while.

LAUGHTER

This takes eight hours to smoke

and also the salting of this is important.

You have to be careful on the salting,

-because if you make it too salty... Can you share it?

-Like sashimi?

Yeah. Well, not really, but that's OK.

-I mean...

-OK, so the pasta's ready. I promise you...

You need to try this with a little bit of vodka along the side.

-It's absolutely superb.

-Now you're going to finish this one off.

So tell us about this one?

-So, now we've got your salmon...

-Yeah.

..which goes on your lovely toast. There we go.

-And then...

-Do you want me to get the mozzarella and the butter out?

Yeah, please.

-So three salmon...

-Yeah.

And then, we're going to go...

-I'll let you do that one.

-..with the mozzarella.

The mozzarella, actually, you can have it as it is.

-And then...

-And the butter, you can put it on the toast.

-OK.

So that gives you the three different things.

The mozzarella has been smoked less time, OK, much less time,

-probably four hours...

-Yeah.

-..because you need to, um...

Unfortunately, you need to differentiate

the timings of whatever you smoke, otherwise it's a bit too much.

-So, there we go.

-So tell us what these two dishes are?

We have got penne hot smoked salmon.

Smoked salmon, smoked mozzarella

and the beautiful toast with smoked butter.

Giancarlo, it's been seven years, but worth the wait.

Oh, you're very kind!

Right, which one do you want to take over? This one or this one?

This one? Right, over we go.

-And you get to dive into this.

-I need a bit of vodka, actually.

-Yeah, we've got to get the vodka as well.

-Oh, yeah!

-Yeah!

-This is a serious shot of vodka, though, innit, really?

-Yeah.

-So this is the chilli vodka...

-Yeah.

-..to go with it.

-Oh, wonderful.

-So the idea is

-you basically just try this with all these, then?

-Yes.

-No, you try the chilli vodka with the pasta.

-With the pasta?

I was in Russia a couple of weeks ago

and they actually gave me a lovely beetroot syrup with cabbage

and they gave me some vodka to drink on it.

-Mmm. Good.

-Oh, good!

-Right, we need some wine to go with this.

Let's get back to the slopes in Hemel Hempstead to see

what Susie and Peter have chosen to go with Giancarlo's super salmon.

MUSIC: "Winter Wonderland"

SUSIE: 'Giancarlo's hot and cold smoked salmon is

'such a fabulously hedonistic starter for a Christmas meal'

but I can't resist the idea of cracking open

a bottle of fine sparkling wine to drink with it.

And as it's Christmas, I'm feeling rather patriotic.

So my choice for Giancarlo's recipe would be this English sparkling Brut

from Surrey, which partners both elements of the dish beautifully.

But I rarely get my own way.

I'm not sure that's entirely true,

but with the Christmas budget in mind, and also moving away

from some fabulous vodka-based cocktails, which are also an option,

there is a wine which matches just as seamlessly

and is slightly easier on the wallet. It is the delicious

Taste the Difference River Block Sauvignon Blanc from Marlborough.

You might think that a rich oaky white

would work best with smoked salmon, but actually, it's the opposite.

You need something zesty and crisp to cut through

what is quite a dense,

smoky and oily fish.

This one's really tangy and citric

and that works really well

with the creamy pasta

and that splash of chilli.

There's also a sort of green, herbal character here,

which ties in brilliantly with the salmon too.

And finally, there's enough concentration and texture here

to cope with the richness of that beautiful butter and cream.

So, Giancarlo, it might seem like

we're not in complete agreement on this one...

But frankly, this wine does work brilliantly with every element

of your supremely wine-friendly salmon extravaganza.

Salute!

New Zealand, a brave choice given the company?

I thought both of them were going to choose Italian, to be honest.

Now, I'll tell you something, actually,

new wine, New Zealand, you know, they are fantastic.

And I think new wines are much better than our Italian wine,

because they've got different...

They've got a kind of different flavour.

LAUGHTER

What have you just said?!

For this dish. I mean to say...

Because this dish needs a completely different uplifting.

-I love it!

-Usually, I'm not very fond of cream in pasta dishes,

-but this one is fine.

-Right, it's time for a trip to China to uncover

more great regional recipes with Ken Hom and Ching-He Huang.

Today, they're at the capital city of Beijing

and they're off to visit one of the country's most famous chefs.

A man called...

"Run it!" Oh! Da Dong?!

-No, that one says, "Run VT," you muppet!

-Oh, right.

-LAUGHTER

-Run VT!

-LAUGHTER CONTINUES

-No, it's called...

It's our final night in Beijing.

We're back in the heart of the modern city

and its most exclusive street where the new rich come to shop and eat.

We're cooking with a chef who is leading the capital's food revolution.

Chef Da Dong brings tradition

and innovation together in culinary theatre

and his speciality is, of course, the nation's favourite - duck!

This proud Beijinger became a chef on his father's advice

that he would never go hungry.

He's dedicating himself to reviving the reputation of Chinese cuisine

after it was blighted by years of oppression and poverty.

This is the big difference.

Chefs before in China only knew about their region.

Actually, they never had the opportunity,

or the time or the money, to travel anywhere else.

This is one of his signature dishes,

sweet and sour duck balls in the crispy yam basket.

This is not like sweet and sour you've ever seen anywhere.

It's all very poetic.

Inspired by this beautiful creation, we're now cooking for him,

making our Da Dong style dishes, using his delicious Peking duck.

We will show them.

A Cantonese and a Taiwanese can take on a Beijinger.

I'm doing a twice cooked crispy duck and apple salad.

I'm inspired by the flavour of the fruitwood,

you know, they use the apple trees, the pear trees.

This is like the way that they slice and carve their ducks

so I thought maybe we'll do some apples in little pieces.

Oh, beautiful.

This is kind of like carving a duck.

Now for the duck.

The leg meat is more juicier, more succulent

and because I'm going to fry it again,

I need that juicy, meaty part

and then I'm just going to chop it into bite-size pieces.

Rough is OK, even with the skin.

I'm just going to put a little bit of five spice, just a little bit.

It really does help to bring out the flavour of the meat.

And then, corn starch and we're ready to deep fry.

The duck only needs a minute in the wok.

As it's already cooked, I'm just sealing in the flavour.

While it's hot, the outer edges where the cornflour, like this...

Lovely golden and crisp.

We'll just drain the excess fat.

Next is the salad dressing.

I'm using XO sauce, a spicy seafood sauce made from dried shrimp,

dried scallop and chillies.

Then I'm going to use some of this Tian ming jiang.

The sort of sweet bean paste.

A little bit of sugar,

a little bit of black rice vinegar.

-It's going to be sweet and sour.

-Right.

-How's the sauce?

-It's OK. It's a little bit too vinegary.

I think I need more of the sweet bean paste and a little bit more sugar.

If it's too vinegary, you just add a little bit more sugar.

So, a little spicy, sweet...

Lovely.

That's like ducks playing in spring time.

My dish is minced up with lettuce cups.

I'm going to stir-fry the Peking duck with radish and cucumber,

along with some fresh water chestnuts.

I want to get those really, really hot.

OK, some ginger, garlic,

spring onion...

I'm ready to wok and roll here.

-Smells good, Ken.

-Yeah.

I'm going to add my duck.

All these condiments he uses for his Peking duck,

so this is a bit of a homage to him, as well.

That looks good, I love the colours, the pink and green.

A little bit of rice wine.

Water chestnuts, and what I like is a little bit of peanuts for crunch.

I'm also using the sweet bean sauce

and adding a touch of my favourite, oyster sauce.

That'll be ready.

Lovely.

I love watching Ken with the wok, the way he works it with the flame,

he's infusing the ingredients with a deep, smoky flavour.

Oh, good work, Ken.

I'll finish it off.

It'll have a bit of crunchiness.

There's a lot of flavour, you only need a little bit.

Finally, I'm using the fattest part of the duck,

the skin, to add extra crouton, light crunch to my dish.

-Like the crackling.

-The crackling of a duck.

That's going to add that crunch.

And I couldn't resist stealing a bit of his edible flowers.

Beautiful!

Do you think we're going to be able to impress Da Dong?

Ah, it takes a lot to impress him!

I've cooked for 52 years, but right now I feel like I'm back in school.

Oh, thank you.

And now for mine.

To end our time in Beijing, Da Dong has made us a feast of duck delicacies.

It's a homage to the grand Imperial Court banquets of China's past.

Salted duck livers...

Oh!

-Braised duck tongues.

-This is beautiful.

And stir-fried duck hearts.

Oh, my goodness, that is rich.

It feels good in your mouth.

I'm so surprised and so touched

that I see this in my lifetime.

When I used to come to China, I thought,

"Oh, my God we're so behind, is it ever going to catch up?"

And now, I see people like Da Dong

and I'm sure I'm going to see many places in China,

how it's changing.

And it makes me proud.

It's a full circle, coming to terms with who I am

and, erm...

I was right to be proud

to be Chinese!

Cheers!

Great stuff. Right, it's time to complete our feast

of Italian festive food with a recipe from this man.

Gennaro Contaldo. What are you going to make for us, then, chef?

I'm going to make a fantastic Christmas porchetta,

slow-cooked belly and loin of pork.

Filled with all these fantastic herbs - sage, thyme, rosemary,

a little splash of lemon and sultanas, pine nuts,

splash of wine, a little bit of Vin Santo, chicken liver, wah!

Lovely pork! So nice! Cooked for about four hours.

I love this show, it's like WWF cooking, isn't it?!

LAUGHTER

Come this Friday night, I'm gonna be...

He's very jealous, look!

-That's the chilli vodka kicking in.

-Chilli vodka kicking in.

-Come on, let's do it.

-Right, what are you doing, then?

First, you have to make sure, if you can butterfly it,

belly of pork, ask the butcher to do it.

What do you need to ask for?

Ask him to butterfly a belly of pork for you.

So, what butterfly is, cover the loin in three parts, you can see.

This is the belly and the full loin?

This is the full loin, yes.

Then you take a nice bit of Vin Santo.

Just a little touch of Vin Santo.

And with your hands, just massage it, the salt and pepper, inside it,

it goes everywhere.

Ah, nicely. Will you do this one for me, please?

You're very good, thank you. Can I do the other one?

-Can you kiss the elbow?

-No, no!

-Ha!

So, what you have to do, let it rest for about a half hour,

-after a half-hour rested...

-It does look actually weird like that.

It looks like the reindeer's actually got legs

because of the amount of hair you've got on your hands. Look at it!

LAUGHTER

Go on! Right, what do you do?

-Have you chopped up my onions?

-Yes, there, look!

-OK.

Olive oil. Make sure you use very, very good olive oil.

No butter, the way you say, "botter".

-OK, you learn to speak English!

-I learn to speak English?!

You have "bot-tor"!

-How long have you lived in this country?

-Er, never mind!

-How long have you lived here? Look, we say but-ter!

-"Boot-tuh!"

-Thank you very much, you see?

-I see. Onions go straight in.

You sweat the onions.

-Yep.

-Do not burn. Season a little bit.

This is the stuffing, yeah?

-Yeah, it's for the stuffing.

-Right.

Just a little bit. Then you get the chicken liver.

You make sure you leave them all in one pieces. Don't cut it.

Just a little bit of fat, if there is some.

And we're all in.

So, where does this recipe come from, then?

Whereabouts in Italy, or are you just making this up?

In many part of Italy, everyone is doing his own way of filling

the porchetta, but they always use chicken livers.

So, once you start to sweat it, just add the pork mince,

and you make sure the pork mince is not...

KNOCKING

Coming! Coming!

LAUGHTER

-Right.

-And then you start to move them around again.

Then you get some nice rosemary. Don't be afraid.

Before that, you want a knife? I love the way you done the garlic.

-That's all right.

-Yep.

You take a little rosemary.

Actually, all the rosemary.

It doesn't matter if they're not so finely cut.

Some sage.

Very careful with the sage, because it can overpower.

-Use about ten leaves of sage.

-OK.

Don't worry if some of the bits are small.

It's fantastic. Look at that!

Then, you get some nice sultanas or raisins.

Don't worry to put them inside water or wine to soften up.

Just put them inside. Remember you have to cook them for four hours.

Then you get some nice pine kernels.

Pine nuts.

Then you mix altogether, that's good.

At this stage, the bread.

Which is supposed to be soaked in water, which you never done it,

but never mind, I do it for you.

What are you doing with it?

Just soften in water.

Because I need a bit of moisture.

You're a bad sous-chef!

-Right, rosemary's gone in.

-What you put in? Rosemary, garlic, seasoning.

Saute seasoning. Yep.

So, the bread's gone in OK.

Season a little bit, OK?

At this stage you don't have to do very much,

just add a little bit of wine.

Let evaporate the wine. Lemon, we put in after.

OK? This one is moved.

-What am I doing with the carrots?

-Just cut it lengthway.

Oh, my, my.

The flavour is incredible.

At this stage, look, it's done.

There's nothing else. You just remove it, don't have to overcook, you put them on a plate.

-Right, you want me to get this one that's been in the fridge?

-Yeah.

-So, you allow it to go cold?

-Yes, fantastic.

When it's cold, you just add some Parmesan inside, mix it,

and you have also some lemon zest.

No lemon juice, like the way you wanted to do it.

Now, of course, all today's studio recipes,

including this one from Gennaro are on our website.

This is the important bit, then.

This is important bit.

I'm going to just clean my hands just a little bit more. OK?

At this stage, this is all seasoned now.

You get a nice little bit of the filling.

I use my hands because that's what I'm doing. Just pack them in. Nicely.

So simple, so easy to do.

So, what are you putting on there?

Mortadella. Antonio, can you explain properly what mortadella is?

Yeah, it is the mixture of

the cheapest pieces of pork, very finely minced.

Some put the stuffing inside.

Lovely, lovely to eat with focaccia.

Then you roll it. So simple, this is, to do. You roll it up.

This is about three kg. And then, if you hold this one for me, three metres, enough!

Now, watch me, what I'm doing. So, you make sure, you got the potato?

It's equal parts, come down, hold on.

Oh, nice, this will be interesting.

Go on, pull this one up.

-Pull what one?

-That's it, because you done a knot. Ah!

Cut it, and slowly let me show you what you do.

Everybody in your home making this, so simple. One and two knot, yes?

Yeah.

Knot it in one side, turn it, because it stays.

-Then you give another knot.

-Yeah.

Then again, underneath, three part. One, look.

I leave it.

Two. Leave it.

-Yeah?

-Yeah.

-Then we pull them up. Look at that. Look already that!

-Turn it!

-You are a genius.

-I know. Again, all under it.