:00:10. > :00:16.Good morning. Prepare to get hungry as here comes 90 minutes of
:00:17. > :00:35.world-class cooking. This is Saturday Kitchen Live! Welcome to
:00:36. > :00:38.the show. With me in the studio today are two chefs from two very
:00:39. > :00:40.different culinary worlds. First, the man who serves his own
:00:41. > :00:43.individual style of award-winning Indian food in his ever growing
:00:44. > :00:47.London restaurant empire, It's Cyrus Todiwala. Next to him is a new face
:00:48. > :00:50.to Saturday Kitchen. He's set the Swedish food scene on fire,
:00:51. > :00:53.literally, with his latest award-winning restaurant where all
:00:54. > :01:05.the food is cooked over a large open fire pit. It's Niklas Ekstedt. Good
:01:06. > :01:14.morning to you both. Say rusz, you are firing away first, what are you
:01:15. > :01:18.cooking? I am cooking fish in a Farsi-style white sauce.
:01:19. > :01:24.Is this good for breakfast? It has egg in it! It is lunch or dinner. It
:01:25. > :01:27.is like a starter. It is thickened with egg.
:01:28. > :01:36.Sounds good. Niklas, what are you making for us?
:01:37. > :01:38.I am making a classic Swedish dish it is gravadlax with hey-smoked
:01:39. > :01:43.scallops, sour cucumber and mustard leaves.
:01:44. > :01:50.There had to be the fire in it! Had to! And the sauce? It is with the
:01:51. > :01:54.roe from the scallops with smoked leeks, cream and some salt.
:01:55. > :02:01.Sounds good. And tastes fantastic.
:02:02. > :02:05.So two very interesting dishes to look forward to. And there's a
:02:06. > :02:08.change to our usual line up of foodie films today. As well as Rick
:02:09. > :02:12.Stein, Ken Hom and Ching-He Huang we'll be showing a couple of classic
:02:13. > :02:15.clips from The Two Fat Ladies in memory of Clarissa Dickson Wright
:02:16. > :02:18.who sadly passed away this week. Now, our special guest today is one
:02:19. > :02:21.of the country's finest comedy actresses. Having starred in hugely
:02:22. > :02:25.popular BBC shows like Men Behaving Badly, Life of Riley and Jonathan
:02:26. > :02:28.Creek. She's taking on the West End in a brand new production of the
:02:29. > :02:30.Noel Coward play, Relative Values. Welcome to Saturday Kitchen,
:02:31. > :02:33.Caroline Quentin. Thank you! Thank you very much. I can't wait! I am so
:02:34. > :02:39.excited. You are excited! Really. It sounds
:02:40. > :02:44.so delicious. Really? It sounds good. My hell
:02:45. > :02:50.thing was octopus. It was going that way with the scallops and the
:02:51. > :02:54.salmon, but it all sounds fantastic. I think we are having sea bass? Yes?
:02:55. > :02:58.. I think we are having sea bass? Yes?
:02:59. > :03:01.Yes it is all good for me. Now, of course, at the end of
:03:02. > :03:05.TODAY'S programme I'll cook either food heaven or food hell for
:03:06. > :03:07.Caroline. It'll either be something based on your favourite ingredient -
:03:08. > :03:12.food heaven, or your nightmare ingredient - food hell. It's up to
:03:13. > :03:15.our chefs and a few of our viewers to decide which one you get. So,
:03:16. > :03:23.what ingredient would your idea of food heaven be? It would be
:03:24. > :03:28.meringue. I like it with fruit and sometimes with ginger. And toasted
:03:29. > :03:34.almonds. I really like meringue. What is it about the octopus you
:03:35. > :03:40.don't like? I cooked it for my son. I could not get squid. I got the
:03:41. > :03:45.octopus. It was as he said to me, disgusting! I don't know what I did.
:03:46. > :03:50.I must have cooked it for too long. It was vile. It has put him and me
:03:51. > :03:56.off. I like the children to stay open to all sorts of food. So I am
:03:57. > :04:00.nervous about the octopus. So it's either meringue or octopus
:04:01. > :04:04.for Caroline. For food heaven, I've going to make one of the all-time
:04:05. > :04:07.classic desserts, a tropical fruit pavlova. The meringue is made in the
:04:08. > :04:11.usual way with egg whites and sugar but with a touch of vinegar to make
:04:12. > :04:15.it slightly chewy. It's covered in cream then topped with a mixture of
:04:16. > :04:18.mango and passion fruit. Or Caroline could be having her food hell,
:04:19. > :04:21.octopus in a Mediterranean seafood salad. The octopus is cooked slowly
:04:22. > :04:25.for a couple of hours first then marinated in chilli and herbs before
:04:26. > :04:34.being char grilled. It's served with a mixed salad of artichokes, fennel
:04:35. > :04:40.and more fresh herbs. I'm not keen on artichokes, either! You'll have
:04:41. > :04:44.to wait until the end of the show to find out which one she gets. If
:04:45. > :04:48.you'd like the chance to ask a question to any of our chefs today
:04:49. > :04:53.then call: A few of you will be able to put a question to us, live, a
:04:54. > :04:56.little later on. And if I do get to speak to you I'll also be asking if
:04:57. > :05:02.you want Caroline to face either food heaven or food hell. Right,
:05:03. > :05:06.let's start off the cooking today with something spicy and here to
:05:07. > :05:14.cook it for us is Cyrus Todiwala. So what are you making for us today?
:05:15. > :05:20.What we are going to do is to fillet this lovely sea bass.
:05:21. > :05:25.This is a farmed sea bass. This is about a pound in weight?
:05:26. > :05:30.Yes. It is a lovely size. In the meantime I will cut the ginger and
:05:31. > :05:53.the garlic to add to the onions. What is this dish called? It is
:05:54. > :05:58.called Saas Ni Macchi. My grandfather cooked this. It is made
:05:59. > :06:03.with eggs and butter. Well, we love onions, garlic,
:06:04. > :06:07.ginger, mint. All of the fresh foods.
:06:08. > :06:13.I love the history of Indian food, where did this come from? It is from
:06:14. > :06:17.guj rat it has the guj rat elements in it, the sweet, the sour and the
:06:18. > :06:23.hot. So we have the chilli to make it hot, the sugar to make it sweet.
:06:24. > :06:27.We have vinegar to make it sour. So all three things in there. That is
:06:28. > :06:35.typical of the way that we eat, many of our things. This is generally
:06:36. > :06:40.served with chapatti or a rice preparation called kedgeree. That is
:06:41. > :06:48.rice cooked with lentils but today we are serving it with fried papas.
:06:49. > :06:55.I learned this today but that is a different type of poppadom? The
:06:56. > :07:03.British generalise poppadom for every kind of popa. In the south
:07:04. > :07:11.they call it poppadom, but there is a particular kind, it is called the
:07:12. > :07:19.upulum. You could say what you like! As long
:07:20. > :07:25.as you nod your head. It is OK. I have been to guj rat. The food is
:07:26. > :07:34.fantastic there. Really delicious. You did that travelling through
:07:35. > :07:40.India? I did. I have eaten so many wonderful things there.
:07:41. > :07:45.So you are taking the bones out of that with the tweezers, James? Yes,
:07:46. > :07:48.so no bones in it now, it is all clean.
:07:49. > :07:54.Perfect, chef, perfect. So, what is the base of this? We
:07:55. > :07:59.have the onions, cooking gently. In there we are going to add ginger and
:08:00. > :08:04.garlic. I will now chop green chillies and
:08:05. > :08:08.put it inside with fresh curry leaves.
:08:09. > :08:12.You want me to do the tomatoes? Yes, please.
:08:13. > :08:18.If you are using dried curried leaves, do you use the same amount?
:08:19. > :08:22.These have fresh curry leaves in this one. Everybody has a different
:08:23. > :08:27.style of working. Mum would make it differently. We make it a bit
:08:28. > :08:34.faster. Mum would spend hours doing it. You traditionally use tomatoes
:08:35. > :08:39.in the Indian food? They came from the Portuguese many, many years ago.
:08:40. > :08:45.I think since then, it has become very much a part of Indian cooking.
:08:46. > :08:55.This is the basis of your new place? It is using a lot of Portuguese
:08:56. > :09:02.influence? Yes it is with a lot of Portuguese influence. There is Goa
:09:03. > :09:10.in there, also, so we have pickled octopus in there. Have you? ! I'm
:09:11. > :09:16.not sure about pickled octopus! It is nice. I am trying to bring in
:09:17. > :09:22.more Goan cooking. Do you want this chopped? Yes, chef.
:09:23. > :09:25.There are a lot of curry leaves in here.
:09:26. > :09:33.Oh, lots of curry leaves. They are great for your health.
:09:34. > :09:38.And why the cherry tomatoes here, is that because they are sweeter? Yes.
:09:39. > :09:43.It adds a lot of flavour. We put in some whole ones as well.
:09:44. > :09:52.So how many restaurants do you have now? This is three, plus the cafe in
:09:53. > :10:01.Victoria Park. And we have the restaurant at Heathrow and Cafe,
:10:02. > :10:05.Spice, the mother. So four. And the trailer that we have this
:10:06. > :10:10.season. This is something you are taking to
:10:11. > :10:15.cricket matches? Yes. It is a trailer with a kitchen in it the it
:10:16. > :10:24.is state-of-the-art stuff. Do people invite you to go? Or do
:10:25. > :10:32.you just go? We have to be invited. We don't just turn up.
:10:33. > :10:38.What a shame. My son plays cricket, it would be great if you came. He is
:10:39. > :10:40.here! Come on, kids. Now, vinegar going into the bowl
:10:41. > :10:56.here. . So it is like a food truck? It is
:10:57. > :11:05.a proper cafe it can feed up to 5,000 people a day. What? Really?
:11:06. > :11:12.Yes, it is. Definitely, come down to the cricket in Devon! Tell us what
:11:13. > :11:17.you are doing here? I put in the rice flour in there. Vinegar and
:11:18. > :11:22.sugar in there, now I am putting in the eggs, the coriander and the mint
:11:23. > :11:27.is in there. Beat it up for the flavours to develop.
:11:28. > :11:31.So, explain the poppadom thing. I think, I would class all of these as
:11:32. > :11:39.poppadoms but they are not. You can class them like that if you
:11:40. > :11:45.want them but most of India calls them poppa.
:11:46. > :11:51.Are you cutting them up? You want them cut up. If you cut them up,
:11:52. > :11:59.they last longer. That is how you feed 5,000! It is the Indian way of
:12:00. > :12:04.thinking. They have no fat in the poppadoms?
:12:05. > :12:10.It is made of white lentil. Can we invite you back to make
:12:11. > :12:17.poppadoms? Let's have it the next time. The fresh poppadom is tasting
:12:18. > :12:23.differently. How do you dry them? They come from India. You cannot dry
:12:24. > :12:27.them here. They are dried outside. They are dried on the rooftops. How
:12:28. > :12:31.wonderful. You could not do that here.
:12:32. > :12:35.It is a village industry it is mostly women who make them in the
:12:36. > :12:41.house. It is a cottage industry. I will fry these.
:12:42. > :12:50.Remember if you'd like to put a question to either Cyrus or Niklas
:12:51. > :12:56.then call us now on: Now you have added the fish back in? Yes, and put
:12:57. > :13:01.the stock... You cook the fish in the sauce? Gently first. Then take
:13:02. > :13:07.it off half cooked. In the bowl with the egg, the flour,
:13:08. > :13:14.the coriander and the mint, I poured the stock into that and then put it
:13:15. > :13:25.back into the pan to thicken it up. So it is poached at the end? It
:13:26. > :13:38.does. It smells really good. It does not smell at all octopusy!
:13:39. > :13:44.Octopusy! Right, we are ready to plate up when you are.
:13:45. > :13:51.It is so quick. Now, it is all happening there. This
:13:52. > :13:56.is really easy. A lot of cooks would not like to cook this but I have a
:13:57. > :14:01.lovely colour to this. Is it a twist on a classic dish? It
:14:02. > :14:08.is a classic, but not much of a twist it is a classic, but we try,
:14:09. > :14:13.we learned because we landed up in a very vegetarian society. So we
:14:14. > :14:20.learned to camouflage our non-vegetarian food in the sauces.
:14:21. > :14:25.Our hosts were mostly vegetarian. So, tell us the name of the dish,
:14:26. > :14:31.then? This is Saas Ni Macchi. It is fish in a sauce, served with poppa
:14:32. > :14:43.and that's it. See, you learn something new every
:14:44. > :14:50.day. Done. Right, you get to dive into this. So
:14:51. > :14:57.dive in. You can eat this with the rice as well? Yes, the Reg ree is
:14:58. > :15:06.rice cooked with lentils. And it would not be done with sea
:15:07. > :15:19.bass in India? It would be done with the pomf -- pomfret.
:15:20. > :15:24.I am diving in. The mint really comes through it is lovely.
:15:25. > :15:29.We need wine to go with this. We sent Olly Smith to Hampton in West
:15:30. > :15:41.London. He has the Sport Relief bug today but what did he choose to go
:15:42. > :15:46.kw Cyrus's fantastic fish? I am here at Hampton Pool it is Sport Relief
:15:47. > :16:07.this weekend and up and down the land people are swimming, running
:16:08. > :16:20.and cycling to aid the charity. With Cyrus's lovely Saas Ni Macchi,
:16:21. > :16:23.you fingers may be twitching to pick this Gewurtzweiner. However, the
:16:24. > :16:31.flavours in the dish are more seductive. So I am selecting a more
:16:32. > :16:38.seductive wine it is the Cave de Beblenheim Pinot Gris Reserve 2012.
:16:39. > :16:44.With its lovely medieval villages and jaw-dropping mountain scenery,
:16:45. > :16:49.the Alsace is one of the most striking regions in France.
:16:50. > :16:54.Right at the heart is where this wine is made. It is one of the few
:16:55. > :16:59.places in France where they put the name on the label. This gives a
:17:00. > :17:03.richly textured white wine with a full-on fruit.
:17:04. > :17:10.Oh! The first thing you notice when you taste this is it is gloriously
:17:11. > :17:15.plump. That is great with the weight of the sauce in the dish. It is rich
:17:16. > :17:19.and comforting around the fish. I was intrigued by the impact of the
:17:20. > :17:25.green chillies with the warming spice. Spice always makes wine taste
:17:26. > :17:30.sharper, so you need the full fat fruit of Pinot Gris to temper the
:17:31. > :17:34.heat. And finally, the spices from the curry leaves to the cumin, the
:17:35. > :17:42.vinegar to the mint and of course the fantastic fish stock, that fits
:17:43. > :17:51.perfectly with pinnow gris' splendid aromatics.
:17:52. > :18:00.Cyrus, here is to your sensational dish, cheers! -- Pinot Gris.
:18:01. > :18:05.I think that this is a perfect marriage.
:18:06. > :18:10.I love a Pinot Gris. He must have known that, that man. I think it is
:18:11. > :18:15.good. A brilliant combination. It is fantastic. What do you reckon?
:18:16. > :18:21.I loved it. It is so different to what we do in Sweden.
:18:22. > :18:27.You are enjoying it? Could you use any other fish for this? You could.
:18:28. > :18:31.You could use monkfish. Using the less popular fish. That is better.
:18:32. > :18:38.Absolutely. Coming up, Niklas will be setting
:18:39. > :18:43.fire to things in the studio. What are you doing for us? I am cooking
:18:44. > :18:46.gravadlax with hey-smoked scallops, sour cucumber and mustard leaves.
:18:47. > :18:50.And don't forget you could ask Niklas or Cyrus a question if you
:18:51. > :18:56.call this number: Now, it's time to head off to India to catch up with
:18:57. > :19:00.Rick Stein. He's got trouble with his whistle today, but first he's
:19:01. > :19:23.taking a trip down the river. Over to you Rick. It was by sheer fluke
:19:24. > :19:28.that Cochin became one of the most famous spice ports in India. A
:19:29. > :19:33.massive tsunami in the 14th century swept I a way the land mass that
:19:34. > :19:39.blocked its way to the sea. The Chinese, for centuries, traded here.
:19:40. > :19:46.They left behind their famous lantern fishing nets that still work
:19:47. > :19:52.amazingly well. Even the name Cochin sounds Chinese.
:19:53. > :19:57.But it was the Portuguese that turned it into such a tlooifring
:19:58. > :20:02.trading port. And wherever the Portuguese went, there were soon the
:20:03. > :20:10.Dutch and then a few years later by the British. It is a historical
:20:11. > :20:15.pattern that repeats all over India. I am cruising past the waterfront
:20:16. > :20:20.here it is easy to imagine what it would have been like 500 years ago.
:20:21. > :20:27.Teaming with boats. Everybody scrambling to get hold of the black
:20:28. > :20:33.gold, pepper. Getting a cargo back to Europe was worth a fortune. You
:20:34. > :20:40.could almost retire and life the life of Riley after that. It was not
:20:41. > :20:45.just the pep pepper but it was a great preservative and valued for
:20:46. > :20:53.the medicinal qualities. It was that value, that people were cutting
:20:54. > :21:01.ground black pepper for things like mustard husk, juniper berries and
:21:02. > :21:08.even floor sweepings. Such a pleasant place to cook. I
:21:09. > :21:13.have been watching a cormorant catching eels in the water. It is
:21:14. > :21:19.very peaceful, but back to business. I am doing a acralan pork curry. It
:21:20. > :21:25.is pork with lots of spices and vinegar. Firstly, I will marsh up
:21:26. > :21:31.some ginger and garlic. I don't have a stone to do this on. I have a
:21:32. > :21:43.nifty Indian mixer to do it. It takes seconds.
:21:44. > :21:49.And now for marinating my pork. Firstly some chilli and equal
:21:50. > :21:57.amounts of turmeric and lastly and importantly, because of the
:21:58. > :22:02.Portuguese influence a tablespoon of toddy vinegar. That is made from
:22:03. > :22:07.coconut nectar. Now to the pressure cooker. Everybody using them. I am
:22:08. > :22:12.frightened of them. I think that they will explode. I remember we had
:22:13. > :22:18.one in Trevone when Chalky was alive, he would be out of the door
:22:19. > :22:22.like a long dog, only he was a short dog, whenever the pressure cooker
:22:23. > :22:26.came out. He was really worried about the whistles, but the way that
:22:27. > :22:32.they describe cooking the curry is the number of whistles and this is a
:22:33. > :22:38.four-whistle curry. So take the lid off. I think that the marinaded pork
:22:39. > :22:46.is ready to go in. There we go. So, just add a little bit of water
:22:47. > :22:52.to that. About 2 to 3 00 millilitres. There with are. Now on
:22:53. > :22:57.with the lid. And we wait now until the first whistle.
:22:58. > :23:04.So, while I am waiting, I will make the Marsala, that I finish the pork
:23:05. > :23:09.dish off with. I add some coconut oil and sliced onions. I will cook
:23:10. > :23:15.them for ten minutes on a moderate heat so that they get soft and
:23:16. > :23:19.golden brown. Now I will add my piece.
:23:20. > :23:26.That is from whizzing up. OK. Just stir that in.
:23:27. > :23:31.The first whistle! That is all you get. It is not a whistle but more
:23:32. > :23:35.like a snake's his but then we are in India! So, the first whistle. I
:23:36. > :23:40.have three more to go before the pork is done.
:23:41. > :23:44.My gosh, that was quick. Was that the second whistle? Or the
:23:45. > :23:48.continuation of the first? Hang on, I forgot to turn down the heat. I
:23:49. > :23:57.must remember the instructions. That is good, the tomato is cooking down
:23:58. > :24:06.nicely. Next I add the salt. This has a mind of its own.
:24:07. > :24:13.Right, the salt. Next coriander powder, then my
:24:14. > :24:18.home-made garam Marsala. I just love it. Cumin seeds and finally black
:24:19. > :24:23.pepper. I feel embarrassed to say I am a bit
:24:24. > :24:37.hot it may show on my shirts it is so hot it must be 09-plus humidity
:24:38. > :24:41.and about 32 cent grades -- centigrade.
:24:42. > :24:52.We were talking earlier, I have only one shirt. I should have three
:24:53. > :24:58.shirts the same, so I could wear one and have another one.
:24:59. > :25:06.We have been filming here for a while, and I should have realised I
:25:07. > :25:12.could get some more shirts. Now, I have to remember what to do
:25:13. > :25:20.here. I don't want to open this until everything seems safe! That
:25:21. > :25:25.should be OK, but you still think that this is the moment where it
:25:26. > :25:36.could all explode over the roof, but, of course it doesn't, does it?
:25:37. > :25:41.Really? No problem, Perfect! Good. Right, I add that to the Marsala
:25:42. > :25:46.now. I bring that to the boil and stir in some curry leaves and
:25:47. > :25:59.chopped coriander and it will be done. Give it a taste.
:26:00. > :26:05.Mmm. I tell you what, I do like my vinegar. I have missed it in all of
:26:06. > :26:23.these weeks in India, but a little vinegar in this just transforms it.
:26:24. > :26:28.How good did that curry look? ! Now this week, we received the sad news
:26:29. > :26:34.that the brilliant Clarissa Dickson Wright passed away. We'll be playing
:26:35. > :26:39.a couple of classic The Two Fat Ladies films later on, but I also
:26:40. > :26:47.wanted to cook something that was inspired by their ground-breaking TV
:26:48. > :26:51.shows. We shared a love for great British
:26:52. > :26:55.food so I thought I'd show you how to make a simple but delicious
:26:56. > :27:01.terrine full of things I know Clarissa would approve of. So, the
:27:02. > :27:09.game terrine. We have the smoked bacon to add to
:27:10. > :27:16.the lining of the terrine dish. Then we use a mixture of garlic, thyme,
:27:17. > :27:23.parsley, egg to bind it all together and you kind of just throw it all
:27:24. > :27:28.in. So chopped garlic. A little bit of thyme.
:27:29. > :27:31.She was a country woman. This is an ideal Clarissa recipe.
:27:32. > :27:36.We are going to show some of the clips later on. She was a cook, we
:27:37. > :27:40.often worked together at the food festivals. And the agriculture
:27:41. > :27:45.shoals, she was a big passionate woman. Into duck the pheasant. That
:27:46. > :27:49.kind of stuff. Controversial at times and outspoken, but that is
:27:50. > :27:55.what made her special. She was extraordinary. I live in
:27:56. > :27:59.Devon. Sometimes at this part of the year, this is what we are mostly
:28:00. > :28:10.teet easting. And with this, there is no fancy
:28:11. > :28:14.layering. This has the sausage meat, the liver, the duck.
:28:15. > :28:19.So that is all raw at the moment? Yes, that is brandy going in there.
:28:20. > :28:23.Some red wine, some egg. Throw that in as well.
:28:24. > :28:27.A good amount of salt and pepper like that. It is great. I love
:28:28. > :28:33.simple things like that. I love this sort of stuff and a good
:28:34. > :28:37.grind of pepper. Now, you are busy at the moment. Congratulations on
:28:38. > :28:43.the new play. It is a Noel Coward play? It is a later Noel Coward play
:28:44. > :28:51.it is called Relative Values. Directed by the lovely Trevor Nunn.
:28:52. > :28:57.We are at the Harold Pinter. Good you know where it is! They
:28:58. > :29:04.changed the name of it, but we are there for the next few months.
:29:05. > :29:09.You say we, who is in it? Rory Bremner is in it. It is his first
:29:10. > :29:15.acting job. He does a really, really good job. And Patricia Hodge.
:29:16. > :29:20.She is a pro. Yes, she has done a lot of Noel
:29:21. > :29:27.Coward plays before. I was ashamed to say I had never read a Noel
:29:28. > :29:33.Coward play but this is hilarious. We love the Downton Abbey feel but
:29:34. > :29:39.is this similar? It is 1951, a country house and it is about the
:29:40. > :29:44.goings on in the country house. I play the maid who through
:29:45. > :29:51.circumstances has to pretend to be a lady of the house. Wealthy and one
:29:52. > :29:57.of the lines is: You know you are sticking a tiara on her head and
:29:58. > :30:00.pretend she is the Duchess of Devonshire.
:30:01. > :30:05.There are two American characters in it too. It is Coward's look at
:30:06. > :30:11.American society and English society during a time of great change. It is
:30:12. > :30:18.full of cracking jokes, actually. How long does it run for? We are
:30:19. > :30:21.there for three months, I think. Until mid-June. We do eight show as
:30:22. > :30:26.week. People know you from the sitcoms,
:30:27. > :30:34.Men Behaving Badly and TV but theatre was what you always wanted
:30:35. > :30:41.to do? I started life as a hoofr. What is that? It's a dancer.
:30:42. > :30:46.When I was growing up, we entered the pishgs er show, we were chorus
:30:47. > :30:51.girls. I was one of those. A economic with a row of girls with
:30:52. > :31:00.feathers on their heads and, hard to imagine it now but bikinis.
:31:01. > :31:06.You wanted to be a ballet dancer? I frand to be a ballet dancer, but
:31:07. > :31:10.life took a turn. I did the musicals and the comedy on telly, but I think
:31:11. > :31:14.that people when they come to the theatre, they are surprised to see I
:31:15. > :31:20.am a real person and not just on the screen. I am a real person! About
:31:21. > :31:26.but the theatre, that is the live thing, you speak to actors and
:31:27. > :31:31.actresses, they love the theatre? They do, but to get big laughs,
:31:32. > :31:37.there is honestly nothing like it. It must massage a part of your ego
:31:38. > :31:41.that nothing else gets to. When you hear a big laugh from 800 people, it
:31:42. > :31:45.is so satisfying it is why you do it. It gives you a sense of
:31:46. > :31:50.belonging. It is a shared experience with the audience. It is really
:31:51. > :31:55.exciting. The play was a film? Didn't Colin
:31:56. > :31:59.Firth act in it? They did make a film of it, probably in the '90s. I
:32:00. > :32:03.have not seen the film. I didn't want to. Trevor sent me the script.
:32:04. > :32:09.I read that. What do you do to research that? Do
:32:10. > :32:13.you make the character your own? How do you go about that? We did a lot
:32:14. > :32:18.of research about what life would have been like in a country house in
:32:19. > :32:23.the 1950s and after the Second World War. Life was changing, the social
:32:24. > :32:28.strata was altering hugely too. The upper classes were up against it.
:32:29. > :32:32.And the working classes had been away to war, they had earned money,
:32:33. > :32:37.they had positions of authority. So it was changing. It was a time of
:32:38. > :32:43.great social change. That is what Noel Coward was writing about. When
:32:44. > :32:47.the play was first produced, it was not massively well received. People
:32:48. > :32:50.would assume it to be an old fashioned play but it was very
:32:51. > :32:57.modern. It is on trend at the moment.
:32:58. > :33:01.Absolutely. And the jokes are so well
:33:02. > :33:06.constructed. And it is moving too. It is really interesting. Sorry, I
:33:07. > :33:12.have to stop talking about myself and talk about what you are doing!
:33:13. > :33:17.So this is the terrine it is packed in with a little bit of water in a
:33:18. > :33:21.second dish. And covered.
:33:22. > :33:25.Pop it in the oven for about an hour and ten minutes.
:33:26. > :33:29.Check it with a metal secure. Then as you have mounded up in the
:33:30. > :33:35.terrine, you have to press it when it comes out.
:33:36. > :33:40.You put a weight on it? Yes. Clarissa would probably go in the
:33:41. > :33:50.garden to get some bricks on it, but press it overnight and you end up
:33:51. > :33:55.with this... Oh! Wow! It is not that special.
:33:56. > :34:00.What do you mean! It is OK for you, knocking uppior terrines.
:34:01. > :34:05.You can have this one to take home. I will! And on the plate you pile up
:34:06. > :34:10.the leaves, with a lovely dressing. And the terrine. Do you have a show?
:34:11. > :34:15.I have two, darling. One this afternoon and one tonight.
:34:16. > :34:21.Do we give you a bigger slice? Yes! As I have seasoned, I would like to
:34:22. > :34:25.add a tiny bit of oil. A touch of olive oil over the top.
:34:26. > :34:29.It is really good. It smells so yum.
:34:30. > :34:32.You want to serve it as room temperature, not straight from the
:34:33. > :34:41.fridge. You are going to make me take that
:34:42. > :34:45.to them? ! They don't get any of it! This is mine! We will have the left
:34:46. > :34:56.overs. There will not be any! You can layer
:34:57. > :35:02.it. What to you mean. Layer the meat in their own
:35:03. > :35:06.sections. I will be silent.
:35:07. > :35:08.It is nice with the brandy. It is so flavoursome. I really like
:35:09. > :35:16.it. She is a very good actress! So what
:35:17. > :35:20.will I be cooking for Caroline at the END of the show? It could be her
:35:21. > :35:24.food heaven, meringue and a classic tropical fruit pavlova. I'll make a
:35:25. > :35:28.large meringue with whipped egg white, sugar and a touch of vinegar
:35:29. > :35:32.to soften the centre. Then fill it with plenty of cream and top it with
:35:33. > :35:36.mango and passion fruit. Or Caroline could be facing food hell, octopus.
:35:37. > :35:39.The octopus is cooked slowly in water for a couple of hours first
:35:40. > :35:42.then marinated in chilli and herbs then char grilled. It's served with
:35:43. > :35:51.a salad of artichoke, fennel and more fresh herbs. The first time we
:35:52. > :35:55.have cooked octopus in this show. Some of our viewers and the chefs in
:35:56. > :35:59.the studio get to decide Caroline's fate today. But you'll have to wait
:36:00. > :36:02.until the end of the show to see the final result. Now it's time to
:36:03. > :36:05.remind ourselves just how entertaining and original the Two
:36:06. > :36:08.Fat Ladies were. In this classic episode Jennifer and Clarissa are
:36:09. > :36:20.cooking for some strapping young Cambridge rowers. They simply don't
:36:21. > :36:26.make them like this anymore! Cambridge! Ravishing.
:36:27. > :36:29.But not nearly as ravishing as the rowing crew we have been invited to
:36:30. > :36:33.cook for. I believe they won the boat race
:36:34. > :36:38.this year in the fastest time ever! Yes, and we are cooking their
:36:39. > :36:54.celebration dinner. To the river! Look. A handsome oar! Isn't that
:36:55. > :36:58.pretty? Cows and all. Where are our beautiful young men? I don't know,
:36:59. > :37:01.but they are expecting us. That is us.
:37:02. > :37:12.But where are the people we are dealing with? Not a leg in sight.
:37:13. > :37:17.Very frustrating. -- ladies! . Very good to see you.
:37:18. > :37:24.Congratulations on your great victory.
:37:25. > :37:31.We expected it, didn't we? I think you need feeding up which kitchen
:37:32. > :37:41.are we cooking in? The chef's kitchen.
:37:42. > :37:46.Right, let's go. This is looking up. Rabbit is the most neglected of
:37:47. > :37:58.creatures. The recipe I will cook is a dish involving both the fillets of
:37:59. > :38:07.the rabbit and the leg meat which has been cut from the rabbit. You
:38:08. > :38:12.have to mince it. You can cut it, but I like the mince texture. Put it
:38:13. > :38:18.in a bowl with a single egg white and a lot of pepper and salt. As I
:38:19. > :38:23.will use bacon with the dish I don't need too much salt. Depending on how
:38:24. > :38:28.salty the bacon is. Mix it well so it makes a nice
:38:29. > :38:34.piece. Then take out your aggression, look at that, isn't that
:38:35. > :38:40.lovely? A fine cleaver. And now flatten the fillets! One of
:38:41. > :38:44.the advantages of being as heavy as I am, if you put your weight into
:38:45. > :38:49.it, it does not take long! They are wrapped in cling film to stop them
:38:50. > :38:55.spreading too much. Then unwrap them. Look, that is sweet.
:38:56. > :39:00.This is seasoned flour. Flour with salt and pepper and cayenne pepper
:39:01. > :39:05.and dried mustard. There we are, beautifully floured.
:39:06. > :39:14.Then take a piece of smoked bacon and you put it on to your rabbit and
:39:15. > :39:19.on to that you put a nice layer of... Leg rabbit.
:39:20. > :39:25.Exactly. Shape it nicely to the fillet on to
:39:26. > :39:31.that I will put sorrel. Sorrel melts when it is cooking. It is a lovely
:39:32. > :39:35.thing to cook with. If you don't have sorrel for the recipe, you can
:39:36. > :39:40.use sage leaves. And put the other piece of top so
:39:41. > :39:45.that you have a nice little parcel. Right, well I'm going to do a
:39:46. > :39:50.vegetable dish. It really can be eaten on its own, as the French do.
:39:51. > :39:55.It is peas, cooked with spring onions and hearts of lettuce. Now I
:39:56. > :40:01.will get my sauce pan with melted butter. There is quite a lot in
:40:02. > :40:05.there. Put the peas in. And then put in a stringling of
:40:06. > :40:11.sugar. That is always good for the flavour of peas. Chopped up spring
:40:12. > :40:18.onions. That is very good. Now we need a bouquet garni, or a faggot of
:40:19. > :40:26.herbs as we call it here. A piece of muslin and bay leaf.
:40:27. > :40:34.A handful of thyme and a nice bunch of parsley. Nothing fancy.
:40:35. > :40:40.Tie it up and plonk it in. A touch of water and then put in the
:40:41. > :40:45.half chopped up hearts of lettuce. Any lettuce will do but the little
:40:46. > :40:50.gems are good. Pop them on the top with a little salt. You can always
:40:51. > :40:54.add more later. Cover it up with a lid.
:40:55. > :40:59.Then pop it on the stove. Now in here, I have got a pan of
:41:00. > :41:05.melted butter. I am just going to put into it some
:41:06. > :41:15.finally chopped onion. You just want to let it soften, not
:41:16. > :41:19.to colour. Very carefully, I will put the
:41:20. > :41:22.rabbit parcels into the heat. Make sure that they don't break up at
:41:23. > :41:36.all. You need to leave them to cook, to
:41:37. > :41:42.colour. With the egg white it will seal itself with the heat and turn
:41:43. > :41:47.them carefully and leave them to colour on the other side. Add a good
:41:48. > :42:04.slurp of white wine and let it come to the boil and cover it and let it
:42:05. > :42:14.cook for ten minutes. Now we take our bundle of herbs and drain these,
:42:15. > :42:20.but keep the juice. It is a delicious stock. So put these in a
:42:21. > :42:25.bowl and place it in a warm dish and now add to the juices from the pan
:42:26. > :42:33.some cream. This makes a most delicious sauce. Add some seasoning.
:42:34. > :42:39.And now pour it all over the vegetables.
:42:40. > :42:48.Gentlemen, we are going to start you, set, go! They are going fast.
:42:49. > :42:55.How can we keep up with them? Get back on the bike! Oh, yes! Move the
:42:56. > :42:59.lovely legs! Keep your legs together! Push harder.
:43:00. > :43:21.John, stop using your head. Keep it still.
:43:22. > :43:27.A sophisticated end from simple, rustic ingredients.
:43:28. > :43:35.And an exquisite mixture of summer vegetables.
:43:36. > :43:40.You can see another vintage slice from the Two Fat Ladies in about 20
:43:41. > :43:44.minutes or so. Still to come this morning on Saturday Kitchen Live.
:43:45. > :43:47.Ken Hom and Ching-He Huang are travelling around China on a food
:43:48. > :43:50.exploration. Ken visits a Chinese noodle making family in Yunnan then
:43:51. > :43:55.cooks a sizzling vegetable and noodle stir fry to enjoy with Ching
:43:56. > :43:58.at a roof top dinner. With celebrities everywhere EGGs-erting
:43:59. > :44:01.themselves in the name of Sport Relief we'll be putting Cyrus and
:44:02. > :44:06.Niklas through the toughest culinary EGGs-amination on British TV. The
:44:07. > :44:09.Saturday Kitchen omelette challenge. Find out if either of them can BEAT
:44:10. > :44:20.Paul Rankin's incredible 17-second omelette, live, a little later on.
:44:21. > :44:32.And will Caroline be facing food heaven, tropical fruit pavlova? Or
:44:33. > :44:36.food hell, Mediterranean style char grilled octopus? Right, let's carry
:44:37. > :44:40.on cooking and up next is a man making his cooking debut here on
:44:41. > :44:43.Saturday Kitchen and he's planning to set the place on fire! It's
:44:44. > :44:55.Niklas Ekstedt. What are you making today Niklas? We are making a super
:44:56. > :44:59.simple Swedish dish, gravadlax with hey-smoked scallops, sour cucumber
:45:00. > :45:06.and mustard leaves. So, add the salmon to the dish and
:45:07. > :45:14.put in some sugar and add dill it is Swedish! So, stick that in a bag and
:45:15. > :45:21.put it in the fridge. So, tell us about your new
:45:22. > :45:25.restaurant? I mentioned it is an open plan fire. It is three years
:45:26. > :45:29.old now. But the way that the scene is going
:45:30. > :45:40.in that neck of the woods, everything is into mole -- more
:45:41. > :45:46.modern cooking but you have tired from that? I did. I got rid of the
:45:47. > :45:53.electricity and now I cook everything on the open fire.
:45:54. > :45:58.No electricity? No. And no embers either. We do open fire, birch wood
:45:59. > :46:00.cooking. You have to think about thing as lot
:46:01. > :46:07.more. We do and we have to chop a lot of
:46:08. > :46:11.wood. A lot of it. I have a guy in the basement just chopping wood owl
:46:12. > :46:18.day long. How do you get the oven part of it? Is it a wood-fired oven?
:46:19. > :46:22.Yes. It is pretty much like an Italian pizza oven.
:46:23. > :46:27.That is where we bake the bread. On the open fire with cook with cast
:46:28. > :46:31.iron pans. I will show you them when the scallops are open.
:46:32. > :46:37.So, you are using the roe to make the sauce? I want to use all of the
:46:38. > :46:39.scallops. When you buy them fresh like this, you want to use
:46:40. > :46:42.everything. So this is another ingredient that I
:46:43. > :46:47.will add. You have to imagine that this is
:46:48. > :46:51.just a big fire pit. Use your imagination. So I add these toasted
:46:52. > :46:56.leeks that I brought from the restaurant.
:46:57. > :47:03.I fry them with a little bit of oil. So they are dried leeks? Do you dry
:47:04. > :47:08.them out from a tray. Just put them into the fire and when
:47:09. > :47:17.they are black take them out. I grill leeks? How do that at home?
:47:18. > :47:22.I have a wood-burning stoef, do I put them there? Perfect. You are
:47:23. > :47:25.set. I don't believe you! So, we are making a sauce here for this one.
:47:26. > :47:31.You want the shallots. Yes. I have done that.
:47:32. > :47:45.You don't want to fry the roe too much. You want that flavour of the
:47:46. > :47:50.raw roe in the sauce. Now these pots you have brought from
:47:51. > :47:57.the restaurant as well? Yes. I love cooking with cast-iron it is the
:47:58. > :48:01.base of Nordic cuisine. Is big cast-iron pan over the open
:48:02. > :48:08.fire. We cooked like that for hundreds of
:48:09. > :48:14.years. It also gives a nice irony flavour
:48:15. > :48:18.to it. Would it be right to say that your
:48:19. > :48:21.country is going through the same sort of revolution of food that
:48:22. > :48:25.London has had over the last 20 years.
:48:26. > :48:34.It is exactly the same thing. We don't have a strong culture, so it
:48:35. > :48:40.is a new, and people love watching cookery shows, celebrity chefs. So
:48:41. > :48:44.now I am frying the scallops in the pan.
:48:45. > :48:47.You have a cookery show as well? Yes, it has been going for five
:48:48. > :48:53.years. This I do over the open fire. I put
:48:54. > :48:59.the pan into the fire. There are flame flames everywhere. No amber. I
:49:00. > :49:09.sear the scallops in the pan. Then I add, how much hay can I add?
:49:10. > :49:23.As much as you want! A bale of it! So, I put the hay on here.
:49:24. > :49:28.Then put the lid on, that is your smoker. That is how easy it is to
:49:29. > :49:31.smoke something. You can use fresh juniper wood as
:49:32. > :49:36.well. So, leave that to one side. There is
:49:37. > :49:45.the sauce here. You can mix that for me if you want.
:49:46. > :49:51.Now I am doing a pickled sauce for the cucumber. You add the water
:49:52. > :49:56.first, not the vinegar, or the vinegar evaporates.
:49:57. > :50:10.What is the quantities for the sauce? 1: 2: 3.
:50:11. > :50:18.Is this sugar? Yes. Oops, a little too much sugar! I am
:50:19. > :50:24.happy that I pre-made some! . And the mustard seeds. This is how we
:50:25. > :50:31.pickle herring and a lot of stuff for mid-summer and Christmas, but
:50:32. > :50:41.every house has their own recipe for a pickling sauce. But it is
:50:42. > :50:47.generally 3: 2: 1? Yes. And when the sugar is dissolved you
:50:48. > :50:51.just pour that on to the cucumber or the fried herring.
:50:52. > :51:00.We pickle everything! We even pickle fruits!
:51:01. > :51:10.I have to keep my mother proud, so I have to keep it tidy here.
:51:11. > :51:15.Is she watching? Yeah, she is. She didn't belief me when I said I was
:51:16. > :51:23.going to be on the BBC! My mother still says the same to me after to
:51:24. > :51:28.years. That is mums for you.
:51:29. > :51:37.So, the scallops are ready. The sauce you want to blitz it.
:51:38. > :51:45.Can you hurry up? ! They look so delicious! Where do you get your
:51:46. > :51:49.inspiration from? Old books and the cooks in my restaurant. They are
:51:50. > :51:56.amazing. They teach me things all of the time. Are they British cook
:51:57. > :52:01.books? No. What are you doing now? I don't
:52:02. > :52:06.know. I have lost everything. I don't know where I am. I have burnt
:52:07. > :52:10.leeks, I have sugar, salt, everywhere, but any way.
:52:11. > :52:24.I would help but I would only show you up! So this is the salad. I just
:52:25. > :52:34.have to add the pickle pickled cucumber. How are we doing on time?
:52:35. > :52:39.I have the pickled cucumber here. OK.
:52:40. > :52:42.So we have radishes, apple, turnip and we are ready to plate when you
:52:43. > :52:51.are. You don't have to really make a
:52:52. > :52:57.vinaigrette for the sal yatd -- salad, as the cucumber is pickled.
:52:58. > :53:02.That looks good. Am I right in saying that you love
:53:03. > :53:06.dill so much you judge the seasons by it? Absolutely it is so
:53:07. > :53:10.important, dill. When the dill is blooming that is the time to eat the
:53:11. > :53:14.crayfish. That way we keep the fishing of the crayfish suss
:53:15. > :53:18.takenable. You need to come here. We have lots
:53:19. > :53:21.of them. Just take them.
:53:22. > :53:30.That looks fantastic. That looks great. So the fennel and the lettuce
:53:31. > :53:33.and I will get a spoon for the sauce.
:53:34. > :53:37.And you can serve the sauce in the pan.
:53:38. > :53:42.This is almost like a dipping sauce, lie a mayonnaise. You take the
:53:43. > :53:45.smoked skal yol and dip it into that.
:53:46. > :53:48.I am going in before it gets to the table.
:53:49. > :53:51.So, tell us the name of the dish again? It is gravadlax with
:53:52. > :53:53.hey-smoked scallops, sour cucumber and mustard leaves.
:53:54. > :53:54.Your mother will be proud! There you go.
:53:55. > :54:02.I hope so. Brilliant.
:54:03. > :54:10.Absolutely delicious. I mean the scallops, they just look a picture!
:54:11. > :54:15.Just bring it here! Look at that. You don't have to wash up.
:54:16. > :54:25.This is like flying business-class. Dive in.
:54:26. > :54:34.People can do the scallops at home. It is super easy.
:54:35. > :54:43.Happy with that? I don't know yet. Delicious.
:54:44. > :54:52.Mmm! We need wine to go with this. We sent Olly to Hampton, so what did
:54:53. > :54:55.he choose to go with Niklas's sensational salmon. God, this is so
:54:56. > :55:18.good! With Nicholas's glorious graved a
:55:19. > :55:23.language, you may be tempted to choose this glorious bubbly but
:55:24. > :55:30.however, thinking of the mustard leaves and the richness of the roe
:55:31. > :55:41.and the dressing, I am going for a bit of a bargain from South Africa
:55:42. > :55:49.it is the Pear Tree White. This is the pear tree from Bellingham Manor
:55:50. > :55:54.House it is a winery with pedigree and class. This blend with apple and
:55:55. > :56:00.peach is packed with sunny fruit. For the price it is a total steal
:56:01. > :56:05.and brilliant with shellfish. Chenin Blanc is famed for its apply zing.
:56:06. > :56:09.That is what you want to cut through the oily fish and to resonate with
:56:10. > :56:16.the fresh herbs and the fruit, the dill and the apple. Niklas's roe
:56:17. > :56:22.dressing is splendid. It is glossy and creamy. The chenin is aged to
:56:23. > :56:28.balance with the texture. And finally, the soured cucumbers, this
:56:29. > :56:33.wine is fruity and Tzipi. That echos the contrast of the sweet and the
:56:34. > :56:39.sharp in the awesome accompaniment. Niklas, here is to the grandeur of
:56:40. > :56:42.your gravadlax. Cheers! Cheers indeed.
:56:43. > :56:48.What do you think of the wine? Amazing, I have not tasted it yet!
:56:49. > :56:57.Lots of flavours going on there. It is fantastic. The hay takes me
:56:58. > :57:03.back to the childhood in India. You did scallops on them? No, chickpeas.
:57:04. > :57:07.Beautiful. I love it. It cuts through the sauce.
:57:08. > :57:12.You need that as the sauce is thick and rich. And while we are cooking
:57:13. > :57:18.this and talking about the wine we forgot to mention the name of the
:57:19. > :57:31.restaurant, so tell us the name of it... Ekstadt! Now, of course all of
:57:32. > :57:38.today's studios recipes, including this one from Niklas are on the
:57:39. > :57:46.website go to: bbc.co.uk/saturdaykitchen. Right,
:57:47. > :57:49.it's time for our second journey into the unforgettable world of the
:57:50. > :57:52.Two Fat Ladies. There's an emergency at Westminster Cathedral. The
:57:53. > :57:55.resident Portuguese Nuns have gone on holiday leaving no one around to
:57:56. > :57:59.cook for the priests! Luckily Clarissa and Jennifer are on hand
:58:00. > :58:07.with a box of vegetables and a ton of lard! Enjoy! The priests at
:58:08. > :58:21.Westminster Cathedral need our help. Splendid.
:58:22. > :58:26.Here we are. Didn't your uncle, was he close to
:58:27. > :58:34.the cardinal? Yes, he is the gentleman in waiting.
:58:35. > :58:39.What does he wear? A full cot dress. The briches, diamond shoes, swords,
:58:40. > :58:43.hats, all of that Wonderful.
:58:44. > :58:48.Now, we have to look for the father. Well, this is your territory.
:58:49. > :58:51.He is very helpful. A sweet creature.
:58:52. > :58:59.Oh, good. That is Father Mark.
:59:00. > :59:05.Ladies, you have found me OK? Heavens. It is a big place. Yes, it
:59:06. > :59:09.is easy to get lost in here. We are grateful that you have come as the
:59:10. > :59:15.Portuguese nones that cook for us are on holiday. So the priests are
:59:16. > :59:22.all starving. We are very glad you have arrived. -- nuns.
:59:23. > :59:26.To the kitchens. Here we are ladies, the kitchens are off to your left.
:59:27. > :59:30.Very good luck. Thank you.
:59:31. > :59:36.Goodbye. Very good luck.
:59:37. > :59:41.I once lived with a man who would have committed acts of violence on
:59:42. > :59:44.my person, had I not been a able to intervene by cooking bubble and
:59:45. > :59:49.squeak. That is what I am making here. In the frying pan is an ounce
:59:50. > :59:55.of lard and the onions. You have to use lard or beef dripping. They are
:59:56. > :59:58.the only fats you can get to high temperatures to make the dish
:59:59. > :00:05.properly. If you don't use either of those, then cook something else.
:00:06. > :00:09.I have here some potatoes that I am finishing chopping.
:00:10. > :00:14.What you have to do with the potatoes is to crush them slightly.
:00:15. > :00:23.They take up the fat better. I am going to add to the lard and
:00:24. > :00:31.the onions the potatoes. I will also add the greens.
:00:32. > :00:37.This is cabbage. I like Savoy or green cabbage but not white cabbage.
:00:38. > :00:44.Season and then another half an ounce of lard.
:00:45. > :00:51.You put that on to the top of it and let it keening in. Keep -- and let
:00:52. > :00:55.it cook in. Keep pressing it down. That is the secret of bubble and
:00:56. > :01:00.squeak. Undercooked bubble and squeak is a mess, but when it is
:01:01. > :01:07.lovely brown and crusty, that is the thing! So, this is going to take
:01:08. > :01:13.another 15 minutes, do you want to get on with yours? I am making a
:01:14. > :01:19.variation of a fruit summer pudding but making a tomato putting --
:01:20. > :01:24.pudding. I dip the tomatoes into boiling water and then peel them and
:01:25. > :01:35.chop them roughly like this. Then put them in a bowl and season it
:01:36. > :01:42.with some salt. A pimpling of shug also and some pepper. Now what we
:01:43. > :01:52.have here is passata. It merely means that the tomatoes have been
:01:53. > :02:00.sieved through. Then we season it with Tabasco and Worcester sauce.
:02:01. > :02:06.Quite a lot. Some lemon juice. Always a good thing, lemon juice.
:02:07. > :02:12.Now we will mix that up. Now we must line our bowl with some nice stale
:02:13. > :02:17.Italian bread. I have a lovely cutter here. That is the same size
:02:18. > :02:26.as the bottom of the bowl. We can cut that piece first. Then we douse
:02:27. > :02:32.the bread, dip it into the passata and put it into the bottom of the
:02:33. > :02:45.bowl. That makes the base. We do the same thing again. We cover it in the
:02:46. > :02:51.passata. Press it in. Now, that is more or less it. Now mix all of the
:02:52. > :02:56.tomatoes up with the seasoning. Put some garlic in here.
:02:57. > :03:00.Stir it all up. Then get some basil and tear the
:03:01. > :03:06.leaves in. There we are. We have all of this
:03:07. > :03:12.and we will pop it in. Squish it down so that it is
:03:13. > :03:20.completely full and now we will drizzle olive oil into it.
:03:21. > :03:31.Luscious! Now we want to make a lid to cover it.
:03:32. > :03:38.Put a lid on it. A saucer will do. Now it needs about 12 hours in the
:03:39. > :03:42.refrigerator. Six may do but the longer the better. It gets more
:03:43. > :03:49.intense. The tastes get stronger and stronger.
:03:50. > :03:57.I am going to turn this over now. It is not an omelette. A little more
:03:58. > :04:03.lard. Sprirngle that on the top. And then pat it down a bit more.
:04:04. > :04:08.That locks lovely and it smells good.
:04:09. > :04:15.It smells gorgeous. Bless us oh, Lord and the food we
:04:16. > :04:19.are about to receive. Bless us those who prepared it and those who
:04:20. > :04:31.receive it. This is a fun first course with lots
:04:32. > :04:42.of robust tastes and textures. It will soothe the savage male at
:04:43. > :04:46.any hour of the day... Or night! I hope that the priests are all having
:04:47. > :04:50.a lovely supper. I hope so too. It all looked
:04:51. > :04:54.wonderful, the food. Well, cheers. Cheers, dear.
:04:55. > :05:02.And to the almighty. And very much to the almighty.
:05:03. > :05:09.Unbeatable stuff! And just a small tribute to Clarissa Dickson Wright
:05:10. > :05:13.who sadly died this week. Right, it's time to answer a few of your
:05:14. > :05:16.foodie questions. Each caller will also help us decide what Caroline
:05:17. > :05:28.will be eating at the end of the show. So who do we have first on the
:05:29. > :05:35.line? Jane, what is your question? I have razor clams.
:05:36. > :05:42.I have some people coming and would like a starter dish. Razor clams?
:05:43. > :05:49.They are beautiful. Steam them. What sauce? Parsley. A little bit of
:05:50. > :05:54.dill in there! Would you mix it together with olive oil? Yes, and
:05:55. > :06:00.shaved horseradish on top. What dish would you like to see,
:06:01. > :06:07.heaven or hell? Oh, hell. Keith are you there? Yes, I am.
:06:08. > :06:12.What is your question for us? I have a large marrow bone from the butcher
:06:13. > :06:17.this morning. I want to know what to do with it.
:06:18. > :06:30.Is it in the bone? Yes, fresh from the butcher.
:06:31. > :06:37.A bhuna. Get the onions, garlic, chilli, tomatoes. When it is ready,
:06:38. > :06:43.put the bone in the pan. Cover it and lots of fresh coriander on the
:06:44. > :07:03.top. Suck it in. What dish would you like to see, fen
:07:04. > :07:09.dr food heaven or food hell? Oh! Hell.
:07:10. > :07:24.Now, Paul, what would you like to ask? I have a lovely pigeon. Get
:07:25. > :07:29.some yoghurt and coriander and just marinade them.
:07:30. > :07:39.That is a great recipe. What dish you would you like to see?
:07:40. > :07:45.Hell, please. Calum, what is your question for us?
:07:46. > :07:51.I have a whole sea trout. I am doing a meal next Friday. A whole sea
:07:52. > :08:00.trout. Amazing. How big is that? Oh! Make is similar
:08:01. > :08:04.to the gravadlax. Salt and sugar but also fresh beetroot. Grate it and
:08:05. > :08:07.press it on top it will add a beautiful colour to it.
:08:08. > :08:15.So prepare it as we did with the dill and leaf it in the frajd then
:08:16. > :08:23.slice it? Yes. And what do you serve it with? Maybe
:08:24. > :08:28.salad and sour cream. More dill! What dish you kwould you like to see
:08:29. > :08:34.at the end of the show? Hell. Oh! Caroline from Chester, are you
:08:35. > :08:41.there? Yes, indeed. What question would you like to ask?
:08:42. > :08:47.I have a frozen shoulder of farmed venison. I am stuck for ideas.
:08:48. > :08:52.Easy. Look on the BBC website, there is a recipe of mine on it called
:08:53. > :08:56.country captain. Just take that recipe and cook the venison with the
:08:57. > :09:01.country captain recipe. You will be delighted. Slow cooking. Slow
:09:02. > :09:07.cooking. The meat literally falls off the bone. Strip it off with
:09:08. > :09:11.mashed potato on top. Bake it like a shepherd's pie and you shall anybody
:09:12. > :09:18.heaven. What dish would you like to see? I'm
:09:19. > :09:23.afraid I am another hell. It is not going well for me.
:09:24. > :09:27.It is time for the omelette challenge.
:09:28. > :09:31.Cyrus, you reason on the board here as well. Paul is in the middle.
:09:32. > :09:41.Niklas, who would you like to beat on the board? It would be Rene.
:09:42. > :09:48.There you go, 32 seconds. So, the usual rules apply. A three-egg
:09:49. > :10:20.omelette cooked as fast as you can. The clock is on the screen. 3, 2, 1,
:10:21. > :10:25.go! They look both like good omelettes, I have to say. Do you? I
:10:26. > :10:29.think they look awful. I love omelettes, they look horrid.
:10:30. > :10:35.You have to watch the show more than you have done. This is as good as it
:10:36. > :10:40.gets. Oh, dear. Mosley you need a straw. A little
:10:41. > :10:48.bit like this one. . Mine is a little better.
:10:49. > :10:59.It is a wonder I am not ill. Right, Niklas, did you beat your
:11:00. > :11:05.mate over here? Please. You beat him! Yes! I told you this
:11:06. > :11:11.is really competitive. You did it a lot quicker in 27. 20
:11:12. > :11:18.seconds. That puts you over... Here. There you go.
:11:19. > :11:23.Yes, quite a way up the board. Cyrus, where were you? In the
:11:24. > :11:33.corner. I don't think I am any better.
:11:34. > :11:37.You were quicker, you did it in 24. 8. Much quicker. That puts you about
:11:38. > :11:51.there. This is so flawed this whole thing.
:11:52. > :11:54.So will Caroline get her food heaven, tropical fruit pavlova? Or
:11:55. > :11:57.her food hell, Mediterranean style char grilled octopus? Cyrus and
:11:58. > :12:01.Niklas will make their choices whilst we enjoy a trip to China with
:12:02. > :12:05.Ken Hom and Ching-He Huang. Ken's flying solo today and is in Yunnan
:12:06. > :12:20.paying a visit to a local noodle maker. Take a look at this!
:12:21. > :12:31.I'm on my way to ching honouring. Yunnan's fastest growing city.
:12:32. > :12:36.It is a tiny city but it feels like a world away. I came to China
:12:37. > :12:42.expecting it to have changed since my last big trip several years ago,
:12:43. > :12:48.but this City is beyond what imagined. It is brash, Gaudi and
:12:49. > :12:54.jam-packed with tourists. It is like a Chinese Disneyland.
:12:55. > :13:00.The cultural tourism has been a main part of China's modernisation
:13:01. > :13:07.strategy for 20 years. Here in Jinghong, there are 13
:13:08. > :13:10.different ethnic minorities. Their colourful festivals and foods draw
:13:11. > :13:16.the Chinese visitors from all over the country. As the city adapts to
:13:17. > :13:23.the demands of tourism, I want to know if the minorities have retained
:13:24. > :13:27.their cultural identities. I am in an area of Jinghong where many
:13:28. > :13:31.families have set up small cottage industries, producing food for the
:13:32. > :13:34.tourist trade, including my favourite.
:13:35. > :13:41.It is something that I grew up with. My mum was a fan of it. She would
:13:42. > :13:50.send me out to get the fresh rice noodles, stir-fried it was a special
:13:51. > :13:57.treat. Is this it? Wow it is huge. This is Mr Ai.
:13:58. > :14:03.Mrvment ai and his wife used to be farmers. Now they run a successful
:14:04. > :14:07.business supplying noodles to some of the restaurants in the city it is
:14:08. > :14:13.all done from their garage. This is made from the rice flour.
:14:14. > :14:16.Soaked in the rice flour and ground down and moved to a pot.
:14:17. > :14:21.After the rice is ground into the flour it is combined with water to
:14:22. > :14:27.make a dough. The exact quantities are a closely garted family secret.
:14:28. > :14:32.The dough is passed through a nudele extractor.
:14:33. > :14:36.It is almost an art, the way that she is handling it. It does not
:14:37. > :14:43.bake. She knows when to cut it. It is like putting out your laundry! It
:14:44. > :14:48.all has to do with the weight. She takes it and she feels the weight of
:14:49. > :14:54.it. If it is too heavy on one side, I guess it is a real art. She has
:14:55. > :15:03.been doing it for a while. She is amazing. Mrs Ai invites me to have a
:15:04. > :15:09.go. What a mess! No prizes for guessing
:15:10. > :15:16.which one is mine. Rice nudeles have been established
:15:17. > :15:21.fare in Yunnan for centuries. They are dmruten-free with the silky
:15:22. > :15:27.textures that absorb flavours more efficiently than the less spongy
:15:28. > :15:33.wheat noodles so it makes them perfect for soups and stir-fries.
:15:34. > :15:39.I would be happy to try your noodles.
:15:40. > :15:43.It is great to see these families making a successful living producing
:15:44. > :15:47.this traditional food for the burgeoning tourist industry.
:15:48. > :15:53.The rice noodles were a family recipe, selling it from their farm
:15:54. > :15:58.and they decided to be more Earlial, which is what happened in China. You
:15:59. > :16:02.have very small families starting businesses like this. This is really
:16:03. > :16:07.the base of capitalism. Who knows, maybe in the next 30 years, there
:16:08. > :16:15.will be a gigantic corporation! It could be based on this family's
:16:16. > :16:20.recipe! This tour city may have a Disneyland feel to it but from what
:16:21. > :16:24.I have seen today, the minorities here are really embracing the
:16:25. > :16:28.opportunities that it offers, and not at the expense of their cultural
:16:29. > :16:34.and culinary traditions. Nowhere is this more evidence than in the local
:16:35. > :16:43.market. This is exciting! There are things I
:16:44. > :16:50.have never seen before! This excites me. Wow! This is beautiful.
:16:51. > :16:55.It is our final night in Yunnan. Ching is about to join me, so I am
:16:56. > :17:01.picking up local ingredients for dinner. This is something that I
:17:02. > :17:05.really wanted to try here in Yunnan. They are famous here for bamboo. So
:17:06. > :17:10.several bamboo shoots would be nice. We have tried the noodles before. I
:17:11. > :17:15.wanted to try one of my favourites. These are rice noodles as well. It
:17:16. > :17:26.has been partially cooked by the steaming. It is again made with the
:17:27. > :17:33.rice flour and water. That does look like Las Vegas! With
:17:34. > :17:38.all the bright lights and look, there is Thailand there.
:17:39. > :17:46.Since the rice noodles are a superbality of Yunnan, I am using it
:17:47. > :17:51.to make stir-fried rice noodles with bamboo shoots. It is really
:17:52. > :17:58.important to get the wok hot. I love that smoky flavour.
:17:59. > :18:02.I am adding this chilli oil and the garlic. I will take it out for a
:18:03. > :18:07.second and stir-fry the rest of the vegetables.
:18:08. > :18:10.You are like a perfection nis cook like my grandmother. Cooking the
:18:11. > :18:17.ingredients perfectly and bringing them into the wok to warm through
:18:18. > :18:20.and then adding the seasonings. Good Chinese cooking is in steps. What I
:18:21. > :18:27.mean is that you cook one thing and take it out. I am putting in the
:18:28. > :18:30.bamboo shoots and the broad banes. Adding a little bit of rice wine to
:18:31. > :18:38.that. It is lovely soy sauce.
:18:39. > :18:46.We let that cook over a high temperature. So when it cooks they
:18:47. > :18:56.are wilted. I love oyster sauce. Am I allowed to
:18:57. > :19:01.try some? That is so good. Hmm, that is delicious.
:19:02. > :19:05.This dish is really Yunnan for me. Especially with the rice noodle. It
:19:06. > :19:12.is very unusual. Soft. Really delicious. Cheers, Ken.
:19:13. > :19:17.To Yunnan and to its food and to the people.
:19:18. > :19:25.And to pu-erh tea, and to Disneyland! There'll be more from
:19:26. > :19:28.Ken and Ching on next week's show. Right, it's time to find out whether
:19:29. > :19:34.Caroline is facing either food heaven or food hell. Your food
:19:35. > :19:37.heaven would be this load of ingredients which I'll turn into a
:19:38. > :19:40.big sticky meringue. Then cover with loads of cream and fruit including
:19:41. > :19:44.mango and passion fruit. It's served with a caramel sauce on the top. Or
:19:45. > :19:48.you could be facing your food hell, octopus which I'll cook slowly then
:19:49. > :19:51.marinate and finish on the char grill. It's served with an artichoke
:19:52. > :19:54.and fennel salad. What do you think that these two have chosen? It has
:19:55. > :19:59.to be that thing there. It is, 7-0.
:20:00. > :20:06.The kreesh from the deep! Yes, let's move it out of the way and get on
:20:07. > :20:16.and start cooking the octopus. -- creature from the deep! Look at
:20:17. > :20:19.that! That looks delicious! It will do.
:20:20. > :20:24.It is a big one. It needs a little bit of more refined cooking.
:20:25. > :20:28.So we have a large octopus. Sometimes you blanch it, but we are
:20:29. > :20:33.going to cook it whole. Take it out and marinade it. Are you talking
:20:34. > :20:38.about the octopus? Yes. So, boiling water first? Yes.
:20:39. > :20:46.Sometimes you blanch and peel them, but we are cooking it whole in this
:20:47. > :20:51.here and then take it out, marinade it and char grill it. That is the
:20:52. > :20:57.format of the dish. So we have the marinade here. Chopped coriander,
:20:58. > :21:02.mint, chilli, lemon juice, lemon zest and oil.
:21:03. > :21:07.Look at its suckers. Can I touch it? That is what happened, you got
:21:08. > :21:12.sulkered today! I did. Look at his little face!
:21:13. > :21:19.Now into the pot. Now the artichokes, you can put the
:21:20. > :21:23.lid on, Cyrus. That will be great. We are preparing the artichokes for
:21:24. > :21:34.this one. If you take the salad stuff, that
:21:35. > :21:39.would be great. These are baby artichokes. Nice and
:21:40. > :21:45.simple to prepare. With the larger ones you want the hearts. With these
:21:46. > :21:52.we can use the entire thing. I don't like the bit in the middle.
:21:53. > :21:55.You get that with the large ones. With these, the smaller ones you
:21:56. > :22:02.peel them. You don't get the choke? Not really,
:22:03. > :22:11.no. They will go brown if you are not
:22:12. > :22:25.careful. So a hot pan on. Now trim this up again. If you can
:22:26. > :22:31.grab a little bit of oil please. That's it. Two tablespoons in there
:22:32. > :22:35.and throw in the artichokes. Put on the lid with a little bit of chicken
:22:36. > :22:47.stock and cook these for two or three minutes.
:22:48. > :22:53.We are going to these. Now the fennel and the lettuce.
:22:54. > :22:59.So is the octopus in there now? Yes, it is in there cooking.
:23:00. > :23:06.And what we do is we take. You are joking! Look at that. Man
:23:07. > :23:16.alive! Oh, no! That's not right! That is not right! Oh, man! I'm not
:23:17. > :23:22.going to eat that. This is some hideous joke, isn't it. You are not
:23:23. > :23:34.really a Swedish chef, are you? No, I'm from Ipswich! So it has been in
:23:35. > :23:39.hot water, then it is cold. Then is goes in the marinade.
:23:40. > :23:44.You love a bit of fire. It goes in the marinade like that.
:23:45. > :23:55.Now we make a dressing. It is in the marinade for a couple
:23:56. > :24:04.of hours. I'm glad I have a lot of hairspray
:24:05. > :24:23.on! Keep your distance! Take the art chokes out of there.
:24:24. > :24:27.And get a dressing ready. Red wine, vinegar, honey.
:24:28. > :24:35.So far, that is my favourite ingredient.
:24:36. > :24:45.We need some dill! We have the salad dressing here.
:24:46. > :24:55.You could eat this as it is. You are getting a kick up the
:24:56. > :25:01.backside. That is raw octopus. It has been cooked in there for two
:25:02. > :25:06.hours! The thing is with octopus, you cook it either quickly, or like
:25:07. > :25:10.squid, slowly. Or not at all.
:25:11. > :25:15.It is an option. How do you want these sliced, chef?
:25:16. > :25:20.It doesn't matter, as I am not eating it.
:25:21. > :25:30.I will. I am looking to find a decent octopus recipe! Is that done?
:25:31. > :25:40.There is a slight element of bullying here.
:25:41. > :25:47.The grilled artichokes in the sal areas as well? Wow.
:25:48. > :25:51.Yes. All of that lettuce. This looks
:25:52. > :26:07.amazing. Yeah, does it? ! In the fridge we
:26:08. > :26:13.have little fennel sprungs. This might be on a menu in Stockholm
:26:14. > :26:18.soon. I love that with the warm salad it is amazing.
:26:19. > :26:39.What do you want done with this, chef? Some black pepper too.
:26:40. > :26:43.Perfect. You are a long way away, Caroline? I am, but not far enough,
:26:44. > :26:49.though. Well, it looks delicious, doesn't
:26:50. > :27:09.it? It does. It doesn't, it looks grim! James, in
:27:10. > :27:14.the nicest possible way! A few bits of fennel sprungs.
:27:15. > :27:20.Yeah, that will help. Gorgeous. Lovely.
:27:21. > :27:26.Right, we have knives and forks. There you go. Tuck in.
:27:27. > :27:52.So we have wine to go with this. Again, Olly has chosen it.
:27:53. > :27:58.Ladies first. This is Rabl Gruner Veltliner 2012.
:27:59. > :28:04.Beautiful. Wash it down. It is quite annoying but it is
:28:05. > :28:14.really delicious! I so wanted not to like it. It is actually great. It is
:28:15. > :28:17.very tender. That char grilled, that would be
:28:18. > :28:22.fantastic. And these are cooked.
:28:23. > :28:28.It is a very northern Spanish dish. Yes. And with those you can pan fry
:28:29. > :28:32.them, put on the stock and leave them, they are done.
:28:33. > :28:35.That is nice. Well that's all from us today on
:28:36. > :28:38.Saturday Kitchen Live. Thanks to Cyrus Todiwala, Niklas Ekstedt and
:28:39. > :28:42.Caroline Quentin. Cheers to Olly Smith for the wine choices! All of
:28:43. > :28:45.today's recipes are on the website. Go to: bbc.co.uk/saturdaykitchen.
:28:46. > :28:49.You can enjoy more of our Best Bites tomorrow morning at 10am on BBC 2.
:28:50. > :28:53.We'll be back next week but at the earlier time of 9.30am to make room
:28:54. > :28:56.for the Grand Prix coverage. In the meantime have a great day and enjoy
:28:57. > :29:02.the rest of your weekend. Bye for now.