22/03/2014 Saturday Kitchen

Good morning. Prepare to get hungry as here comes 90 minutes of

world-class cooking. This is Saturday Kitchen Live! Welcome to

the show. With me in the studio today are two chefs from two very

different culinary worlds. First, the man who serves his own

individual style of award-winning Indian food in his ever growing

London restaurant empire, It's Cyrus Todiwala. Next to him is a new face

to Saturday Kitchen. He's set the Swedish food scene on fire,

literally, with his latest award-winning restaurant where all

the food is cooked over a large open fire pit. It's Niklas Ekstedt. Good

morning to you both. Say rusz, you are firing away first, what are you

cooking? I am cooking fish in a Farsi-style white sauce.

Is this good for breakfast? It has egg in it! It is lunch or dinner. It

is like a starter. It is thickened with egg.

Sounds good. Niklas, what are you making for us?

I am making a classic Swedish dish it is gravadlax with hey-smoked

scallops, sour cucumber and mustard leaves.

There had to be the fire in it! Had to! And the sauce? It is with the

roe from the scallops with smoked leeks, cream and some salt.

Sounds good. And tastes fantastic.

So two very interesting dishes to look forward to. And there's a

change to our usual line up of foodie films today. As well as Rick

Stein, Ken Hom and Ching-He Huang we'll be showing a couple of classic

clips from The Two Fat Ladies in memory of Clarissa Dickson Wright

who sadly passed away this week. Now, our special guest today is one

of the country's finest comedy actresses. Having starred in hugely

popular BBC shows like Men Behaving Badly, Life of Riley and Jonathan

Creek. She's taking on the West End in a brand new production of the

Noel Coward play, Relative Values. Welcome to Saturday Kitchen,

Caroline Quentin. Thank you! Thank you very much. I can't wait! I am so

excited. You are excited! Really. It sounds

so delicious. Really? It sounds good. My hell

thing was octopus. It was going that way with the scallops and the

salmon, but it all sounds fantastic. I think we are having sea bass? Yes?

. I think we are having sea bass? Yes?

Yes it is all good for me. Now, of course, at the end of

TODAY'S programme I'll cook either food heaven or food hell for

Caroline. It'll either be something based on your favourite ingredient -

food heaven, or your nightmare ingredient - food hell. It's up to

our chefs and a few of our viewers to decide which one you get. So,

what ingredient would your idea of food heaven be? It would be

meringue. I like it with fruit and sometimes with ginger. And toasted

almonds. I really like meringue. What is it about the octopus you

don't like? I cooked it for my son. I could not get squid. I got the

octopus. It was as he said to me, disgusting! I don't know what I did.

I must have cooked it for too long. It was vile. It has put him and me

off. I like the children to stay open to all sorts of food. So I am

nervous about the octopus. So it's either meringue or octopus

for Caroline. For food heaven, I've going to make one of the all-time

classic desserts, a tropical fruit pavlova. The meringue is made in the

usual way with egg whites and sugar but with a touch of vinegar to make

it slightly chewy. It's covered in cream then topped with a mixture of

mango and passion fruit. Or Caroline could be having her food hell,

octopus in a Mediterranean seafood salad. The octopus is cooked slowly

for a couple of hours first then marinated in chilli and herbs before

being char grilled. It's served with a mixed salad of artichokes, fennel

and more fresh herbs. I'm not keen on artichokes, either! You'll have

to wait until the end of the show to find out which one she gets. If

you'd like the chance to ask a question to any of our chefs today

then call: A few of you will be able to put a question to us, live, a

little later on. And if I do get to speak to you I'll also be asking if

you want Caroline to face either food heaven or food hell. Right,

let's start off the cooking today with something spicy and here to

cook it for us is Cyrus Todiwala. So what are you making for us today?

What we are going to do is to fillet this lovely sea bass.

This is a farmed sea bass. This is about a pound in weight?

Yes. It is a lovely size. In the meantime I will cut the ginger and

the garlic to add to the onions. What is this dish called? It is

called Saas Ni Macchi. My grandfather cooked this. It is made

with eggs and butter. Well, we love onions, garlic,

ginger, mint. All of the fresh foods.

I love the history of Indian food, where did this come from? It is from

guj rat it has the guj rat elements in it, the sweet, the sour and the

hot. So we have the chilli to make it hot, the sugar to make it sweet.

We have vinegar to make it sour. So all three things in there. That is

typical of the way that we eat, many of our things. This is generally

served with chapatti or a rice preparation called kedgeree. That is

rice cooked with lentils but today we are serving it with fried papas.

I learned this today but that is a different type of poppadom? The

British generalise poppadom for every kind of popa. In the south

they call it poppadom, but there is a particular kind, it is called the

upulum. You could say what you like! As long

as you nod your head. It is OK. I have been to guj rat. The food is

fantastic there. Really delicious. You did that travelling through

India? I did. I have eaten so many wonderful things there.

So you are taking the bones out of that with the tweezers, James? Yes,

so no bones in it now, it is all clean.

Perfect, chef, perfect. So, what is the base of this? We

have the onions, cooking gently. In there we are going to add ginger and

garlic. I will now chop green chillies and

put it inside with fresh curry leaves.

You want me to do the tomatoes? Yes, please.

If you are using dried curried leaves, do you use the same amount?

These have fresh curry leaves in this one. Everybody has a different

style of working. Mum would make it differently. We make it a bit

faster. Mum would spend hours doing it. You traditionally use tomatoes

in the Indian food? They came from the Portuguese many, many years ago.

I think since then, it has become very much a part of Indian cooking.

This is the basis of your new place? It is using a lot of Portuguese

influence? Yes it is with a lot of Portuguese influence. There is Goa

in there, also, so we have pickled octopus in there. Have you? ! I'm

not sure about pickled octopus! It is nice. I am trying to bring in

more Goan cooking. Do you want this chopped? Yes, chef.

There are a lot of curry leaves in here.

Oh, lots of curry leaves. They are great for your health.

And why the cherry tomatoes here, is that because they are sweeter? Yes.

It adds a lot of flavour. We put in some whole ones as well.

So how many restaurants do you have now? This is three, plus the cafe in

Victoria Park. And we have the restaurant at Heathrow and Cafe,

Spice, the mother. So four. And the trailer that we have this

season. This is something you are taking to

cricket matches? Yes. It is a trailer with a kitchen in it the it

is state-of-the-art stuff. Do people invite you to go? Or do

you just go? We have to be invited. We don't just turn up.

What a shame. My son plays cricket, it would be great if you came. He is

here! Come on, kids. Now, vinegar going into the bowl

here. . So it is like a food truck? It is

a proper cafe it can feed up to 5,000 people a day. What? Really?

Yes, it is. Definitely, come down to the cricket in Devon! Tell us what

you are doing here? I put in the rice flour in there. Vinegar and

sugar in there, now I am putting in the eggs, the coriander and the mint

is in there. Beat it up for the flavours to develop.

So, explain the poppadom thing. I think, I would class all of these as

poppadoms but they are not. You can class them like that if you

want them but most of India calls them poppa.

Are you cutting them up? You want them cut up. If you cut them up,

they last longer. That is how you feed 5,000! It is the Indian way of

thinking. They have no fat in the poppadoms?

It is made of white lentil. Can we invite you back to make

poppadoms? Let's have it the next time. The fresh poppadom is tasting

differently. How do you dry them? They come from India. You cannot dry

them here. They are dried outside. They are dried on the rooftops. How

wonderful. You could not do that here.

It is a village industry it is mostly women who make them in the

house. It is a cottage industry. I will fry these.

Remember if you'd like to put a question to either Cyrus or Niklas

then call us now on: Now you have added the fish back in? Yes, and put

the stock... You cook the fish in the sauce? Gently first. Then take

it off half cooked. In the bowl with the egg, the flour,

the coriander and the mint, I poured the stock into that and then put it

back into the pan to thicken it up. So it is poached at the end? It

does. It smells really good. It does not smell at all octopusy!

Octopusy! Right, we are ready to plate up when you are.

It is so quick. Now, it is all happening there. This

is really easy. A lot of cooks would not like to cook this but I have a

lovely colour to this. Is it a twist on a classic dish? It

is a classic, but not much of a twist it is a classic, but we try,

we learned because we landed up in a very vegetarian society. So we

learned to camouflage our non-vegetarian food in the sauces.

Our hosts were mostly vegetarian. So, tell us the name of the dish,

then? This is Saas Ni Macchi. It is fish in a sauce, served with poppa

and that's it. See, you learn something new every

day. Done. Right, you get to dive into this. So

dive in. You can eat this with the rice as well? Yes, the Reg ree is

rice cooked with lentils. And it would not be done with sea

bass in India? It would be done with the pomf -- pomfret.

I am diving in. The mint really comes through it is lovely.

We need wine to go with this. We sent Olly Smith to Hampton in West

London. He has the Sport Relief bug today but what did he choose to go

kw Cyrus's fantastic fish? I am here at Hampton Pool it is Sport Relief

this weekend and up and down the land people are swimming, running

and cycling to aid the charity. With Cyrus's lovely Saas Ni Macchi,

you fingers may be twitching to pick this Gewurtzweiner. However, the

flavours in the dish are more seductive. So I am selecting a more

seductive wine it is the Cave de Beblenheim Pinot Gris Reserve 2012.

With its lovely medieval villages and jaw-dropping mountain scenery,

the Alsace is one of the most striking regions in France.

Right at the heart is where this wine is made. It is one of the few

places in France where they put the name on the label. This gives a

richly textured white wine with a full-on fruit.

Oh! The first thing you notice when you taste this is it is gloriously

plump. That is great with the weight of the sauce in the dish. It is rich

and comforting around the fish. I was intrigued by the impact of the

green chillies with the warming spice. Spice always makes wine taste

sharper, so you need the full fat fruit of Pinot Gris to temper the

heat. And finally, the spices from the curry leaves to the cumin, the

vinegar to the mint and of course the fantastic fish stock, that fits

perfectly with pinnow gris' splendid aromatics.

Cyrus, here is to your sensational dish, cheers! -- Pinot Gris.

I think that this is a perfect marriage.

I love a Pinot Gris. He must have known that, that man. I think it is

good. A brilliant combination. It is fantastic. What do you reckon?

I loved it. It is so different to what we do in Sweden.

You are enjoying it? Could you use any other fish for this? You could.

You could use monkfish. Using the less popular fish. That is better.

Absolutely. Coming up, Niklas will be setting

fire to things in the studio. What are you doing for us? I am cooking

gravadlax with hey-smoked scallops, sour cucumber and mustard leaves.

And don't forget you could ask Niklas or Cyrus a question if you

call this number: Now, it's time to head off to India to catch up with

Rick Stein. He's got trouble with his whistle today, but first he's

taking a trip down the river. Over to you Rick. It was by sheer fluke

that Cochin became one of the most famous spice ports in India. A

massive tsunami in the 14th century swept I a way the land mass that

blocked its way to the sea. The Chinese, for centuries, traded here.

They left behind their famous lantern fishing nets that still work

amazingly well. Even the name Cochin sounds Chinese.

But it was the Portuguese that turned it into such a tlooifring

trading port. And wherever the Portuguese went, there were soon the

Dutch and then a few years later by the British. It is a historical

pattern that repeats all over India. I am cruising past the waterfront

here it is easy to imagine what it would have been like 500 years ago.

Teaming with boats. Everybody scrambling to get hold of the black

gold, pepper. Getting a cargo back to Europe was worth a fortune. You

could almost retire and life the life of Riley after that. It was not

just the pep pepper but it was a great preservative and valued for

the medicinal qualities. It was that value, that people were cutting

ground black pepper for things like mustard husk, juniper berries and

even floor sweepings. Such a pleasant place to cook. I

have been watching a cormorant catching eels in the water. It is

very peaceful, but back to business. I am doing a acralan pork curry. It

is pork with lots of spices and vinegar. Firstly, I will marsh up

some ginger and garlic. I don't have a stone to do this on. I have a

nifty Indian mixer to do it. It takes seconds.

And now for marinating my pork. Firstly some chilli and equal

amounts of turmeric and lastly and importantly, because of the

Portuguese influence a tablespoon of toddy vinegar. That is made from

coconut nectar. Now to the pressure cooker. Everybody using them. I am

frightened of them. I think that they will explode. I remember we had

one in Trevone when Chalky was alive, he would be out of the door

like a long dog, only he was a short dog, whenever the pressure cooker

came out. He was really worried about the whistles, but the way that

they describe cooking the curry is the number of whistles and this is a

four-whistle curry. So take the lid off. I think that the marinaded pork

is ready to go in. There we go. So, just add a little bit of water

to that. About 2 to 3 00 millilitres. There with are. Now on

with the lid. And we wait now until the first whistle.

So, while I am waiting, I will make the Marsala, that I finish the pork

dish off with. I add some coconut oil and sliced onions. I will cook

them for ten minutes on a moderate heat so that they get soft and

golden brown. Now I will add my piece.

That is from whizzing up. OK. Just stir that in.

The first whistle! That is all you get. It is not a whistle but more

like a snake's his but then we are in India! So, the first whistle. I

have three more to go before the pork is done.

My gosh, that was quick. Was that the second whistle? Or the

continuation of the first? Hang on, I forgot to turn down the heat. I

must remember the instructions. That is good, the tomato is cooking down

nicely. Next I add the salt. This has a mind of its own.

Right, the salt. Next coriander powder, then my

home-made garam Marsala. I just love it. Cumin seeds and finally black

pepper. I feel embarrassed to say I am a bit

hot it may show on my shirts it is so hot it must be 09-plus humidity

and about 32 cent grades -- centigrade.

We were talking earlier, I have only one shirt. I should have three

shirts the same, so I could wear one and have another one.

We have been filming here for a while, and I should have realised I

could get some more shirts. Now, I have to remember what to do

here. I don't want to open this until everything seems safe! That

should be OK, but you still think that this is the moment where it

could all explode over the roof, but, of course it doesn't, does it?

Really? No problem, Perfect! Good. Right, I add that to the Marsala

now. I bring that to the boil and stir in some curry leaves and

chopped coriander and it will be done. Give it a taste.

Mmm. I tell you what, I do like my vinegar. I have missed it in all of

these weeks in India, but a little vinegar in this just transforms it.

How good did that curry look? ! Now this week, we received the sad news

that the brilliant Clarissa Dickson Wright passed away. We'll be playing

a couple of classic The Two Fat Ladies films later on, but I also

wanted to cook something that was inspired by their ground-breaking TV

shows. We shared a love for great British

food so I thought I'd show you how to make a simple but delicious

terrine full of things I know Clarissa would approve of. So, the

game terrine. We have the smoked bacon to add to

the lining of the terrine dish. Then we use a mixture of garlic, thyme,

parsley, egg to bind it all together and you kind of just throw it all

in. So chopped garlic. A little bit of thyme.

She was a country woman. This is an ideal Clarissa recipe.

We are going to show some of the clips later on. She was a cook, we

often worked together at the food festivals. And the agriculture

shoals, she was a big passionate woman. Into duck the pheasant. That

kind of stuff. Controversial at times and outspoken, but that is

what made her special. She was extraordinary. I live in

Devon. Sometimes at this part of the year, this is what we are mostly

teet easting. And with this, there is no fancy

layering. This has the sausage meat, the liver, the duck.

So that is all raw at the moment? Yes, that is brandy going in there.

Some red wine, some egg. Throw that in as well.

A good amount of salt and pepper like that. It is great. I love

simple things like that. I love this sort of stuff and a good

grind of pepper. Now, you are busy at the moment. Congratulations on

the new play. It is a Noel Coward play? It is a later Noel Coward play

it is called Relative Values. Directed by the lovely Trevor Nunn.

We are at the Harold Pinter. Good you know where it is! They

changed the name of it, but we are there for the next few months.

You say we, who is in it? Rory Bremner is in it. It is his first

acting job. He does a really, really good job. And Patricia Hodge.

She is a pro. Yes, she has done a lot of Noel

Coward plays before. I was ashamed to say I had never read a Noel

Coward play but this is hilarious. We love the Downton Abbey feel but

is this similar? It is 1951, a country house and it is about the

goings on in the country house. I play the maid who through

circumstances has to pretend to be a lady of the house. Wealthy and one

of the lines is: You know you are sticking a tiara on her head and

pretend she is the Duchess of Devonshire.

There are two American characters in it too. It is Coward's look at

American society and English society during a time of great change. It is

full of cracking jokes, actually. How long does it run for? We are

there for three months, I think. Until mid-June. We do eight show as

week. People know you from the sitcoms,

Men Behaving Badly and TV but theatre was what you always wanted

to do? I started life as a hoofr. What is that? It's a dancer.

When I was growing up, we entered the pishgs er show, we were chorus

girls. I was one of those. A economic with a row of girls with

feathers on their heads and, hard to imagine it now but bikinis.

You wanted to be a ballet dancer? I frand to be a ballet dancer, but

life took a turn. I did the musicals and the comedy on telly, but I think

that people when they come to the theatre, they are surprised to see I

am a real person and not just on the screen. I am a real person! About

but the theatre, that is the live thing, you speak to actors and

actresses, they love the theatre? They do, but to get big laughs,

there is honestly nothing like it. It must massage a part of your ego

that nothing else gets to. When you hear a big laugh from 800 people, it

is so satisfying it is why you do it. It gives you a sense of

belonging. It is a shared experience with the audience. It is really

exciting. The play was a film? Didn't Colin

Firth act in it? They did make a film of it, probably in the '90s. I

have not seen the film. I didn't want to. Trevor sent me the script.

I read that. What do you do to research that? Do

you make the character your own? How do you go about that? We did a lot

of research about what life would have been like in a country house in

the 1950s and after the Second World War. Life was changing, the social

strata was altering hugely too. The upper classes were up against it.

And the working classes had been away to war, they had earned money,

they had positions of authority. So it was changing. It was a time of

great social change. That is what Noel Coward was writing about. When

the play was first produced, it was not massively well received. People

would assume it to be an old fashioned play but it was very

modern. It is on trend at the moment.

Absolutely. And the jokes are so well

constructed. And it is moving too. It is really interesting. Sorry, I

have to stop talking about myself and talk about what you are doing!

So this is the terrine it is packed in with a little bit of water in a

second dish. And covered.

Pop it in the oven for about an hour and ten minutes.

Check it with a metal secure. Then as you have mounded up in the

terrine, you have to press it when it comes out.

You put a weight on it? Yes. Clarissa would probably go in the

garden to get some bricks on it, but press it overnight and you end up

with this... Oh! Wow! It is not that special.

What do you mean! It is OK for you, knocking uppior terrines.

You can have this one to take home. I will! And on the plate you pile up

the leaves, with a lovely dressing. And the terrine. Do you have a show?

I have two, darling. One this afternoon and one tonight.

Do we give you a bigger slice? Yes! As I have seasoned, I would like to

add a tiny bit of oil. A touch of olive oil over the top.

It is really good. It smells so yum.

You want to serve it as room temperature, not straight from the

fridge. You are going to make me take that

to them? ! They don't get any of it! This is mine! We will have the left

overs. There will not be any! You can layer

it. What to you mean. Layer the meat in their own

sections. I will be silent.

It is nice with the brandy. It is so flavoursome. I really like

it. She is a very good actress! So what

will I be cooking for Caroline at the END of the show? It could be her

food heaven, meringue and a classic tropical fruit pavlova. I'll make a

large meringue with whipped egg white, sugar and a touch of vinegar

to soften the centre. Then fill it with plenty of cream and top it with

mango and passion fruit. Or Caroline could be facing food hell, octopus.

The octopus is cooked slowly in water for a couple of hours first

then marinated in chilli and herbs then char grilled. It's served with

a salad of artichoke, fennel and more fresh herbs. The first time we

have cooked octopus in this show. Some of our viewers and the chefs in

the studio get to decide Caroline's fate today. But you'll have to wait

until the end of the show to see the final result. Now it's time to

remind ourselves just how entertaining and original the Two

Fat Ladies were. In this classic episode Jennifer and Clarissa are

cooking for some strapping young Cambridge rowers. They simply don't

make them like this anymore! Cambridge! Ravishing.

But not nearly as ravishing as the rowing crew we have been invited to

cook for. I believe they won the boat race

this year in the fastest time ever! Yes, and we are cooking their

celebration dinner. To the river! Look. A handsome oar! Isn't that

pretty? Cows and all. Where are our beautiful young men? I don't know,

but they are expecting us. That is us.

But where are the people we are dealing with? Not a leg in sight.

Very frustrating. -- ladies! . Very good to see you.

Congratulations on your great victory.

We expected it, didn't we? I think you need feeding up which kitchen

are we cooking in? The chef's kitchen.

Right, let's go. This is looking up. Rabbit is the most neglected of

creatures. The recipe I will cook is a dish involving both the fillets of

the rabbit and the leg meat which has been cut from the rabbit. You

have to mince it. You can cut it, but I like the mince texture. Put it

in a bowl with a single egg white and a lot of pepper and salt. As I

will use bacon with the dish I don't need too much salt. Depending on how

salty the bacon is. Mix it well so it makes a nice

piece. Then take out your aggression, look at that, isn't that

lovely? A fine cleaver. And now flatten the fillets! One of

the advantages of being as heavy as I am, if you put your weight into

it, it does not take long! They are wrapped in cling film to stop them

spreading too much. Then unwrap them. Look, that is sweet.

This is seasoned flour. Flour with salt and pepper and cayenne pepper

and dried mustard. There we are, beautifully floured.

Then take a piece of smoked bacon and you put it on to your rabbit and

on to that you put a nice layer of... Leg rabbit.

Exactly. Shape it nicely to the fillet on to

that I will put sorrel. Sorrel melts when it is cooking. It is a lovely

thing to cook with. If you don't have sorrel for the recipe, you can

use sage leaves. And put the other piece of top so

that you have a nice little parcel. Right, well I'm going to do a

vegetable dish. It really can be eaten on its own, as the French do.

It is peas, cooked with spring onions and hearts of lettuce. Now I

will get my sauce pan with melted butter. There is quite a lot in

there. Put the peas in. And then put in a stringling of

sugar. That is always good for the flavour of peas. Chopped up spring

onions. That is very good. Now we need a bouquet garni, or a faggot of

herbs as we call it here. A piece of muslin and bay leaf.

A handful of thyme and a nice bunch of parsley. Nothing fancy.

Tie it up and plonk it in. A touch of water and then put in the

half chopped up hearts of lettuce. Any lettuce will do but the little

gems are good. Pop them on the top with a little salt. You can always

add more later. Cover it up with a lid.

Then pop it on the stove. Now in here, I have got a pan of

melted butter. I am just going to put into it some

finally chopped onion. You just want to let it soften, not

to colour. Very carefully, I will put the

rabbit parcels into the heat. Make sure that they don't break up at

all. You need to leave them to cook, to

colour. With the egg white it will seal itself with the heat and turn

them carefully and leave them to colour on the other side. Add a good

slurp of white wine and let it come to the boil and cover it and let it

cook for ten minutes. Now we take our bundle of herbs and drain these,

but keep the juice. It is a delicious stock. So put these in a

bowl and place it in a warm dish and now add to the juices from the pan

some cream. This makes a most delicious sauce. Add some seasoning.

And now pour it all over the vegetables.

Gentlemen, we are going to start you, set, go! They are going fast.

How can we keep up with them? Get back on the bike! Oh, yes! Move the

lovely legs! Keep your legs together! Push harder.

John, stop using your head. Keep it still.

A sophisticated end from simple, rustic ingredients.

And an exquisite mixture of summer vegetables.

You can see another vintage slice from the Two Fat Ladies in about 20

minutes or so. Still to come this morning on Saturday Kitchen Live.

Ken Hom and Ching-He Huang are travelling around China on a food

exploration. Ken visits a Chinese noodle making family in Yunnan then

cooks a sizzling vegetable and noodle stir fry to enjoy with Ching

at a roof top dinner. With celebrities everywhere EGGs-erting

themselves in the name of Sport Relief we'll be putting Cyrus and

Niklas through the toughest culinary EGGs-amination on British TV. The

Saturday Kitchen omelette challenge. Find out if either of them can BEAT

Paul Rankin's incredible 17-second omelette, live, a little later on.

And will Caroline be facing food heaven, tropical fruit pavlova? Or

food hell, Mediterranean style char grilled octopus? Right, let's carry

on cooking and up next is a man making his cooking debut here on

Saturday Kitchen and he's planning to set the place on fire! It's

Niklas Ekstedt. What are you making today Niklas? We are making a super

simple Swedish dish, gravadlax with hey-smoked scallops, sour cucumber

and mustard leaves. So, add the salmon to the dish and

put in some sugar and add dill it is Swedish! So, stick that in a bag and

put it in the fridge. So, tell us about your new

restaurant? I mentioned it is an open plan fire. It is three years

old now. But the way that the scene is going

in that neck of the woods, everything is into mole -- more

modern cooking but you have tired from that? I did. I got rid of the

electricity and now I cook everything on the open fire.

No electricity? No. And no embers either. We do open fire, birch wood

cooking. You have to think about thing as lot

more. We do and we have to chop a lot of

wood. A lot of it. I have a guy in the basement just chopping wood owl

day long. How do you get the oven part of it? Is it a wood-fired oven?

Yes. It is pretty much like an Italian pizza oven.

That is where we bake the bread. On the open fire with cook with cast

iron pans. I will show you them when the scallops are open.

So, you are using the roe to make the sauce? I want to use all of the

scallops. When you buy them fresh like this, you want to use

everything. So this is another ingredient that I

will add. You have to imagine that this is

just a big fire pit. Use your imagination. So I add these toasted

leeks that I brought from the restaurant.

I fry them with a little bit of oil. So they are dried leeks? Do you dry

them out from a tray. Just put them into the fire and when

they are black take them out. I grill leeks? How do that at home?

I have a wood-burning stoef, do I put them there? Perfect. You are

set. I don't believe you! So, we are making a sauce here for this one.

You want the shallots. Yes. I have done that.

You don't want to fry the roe too much. You want that flavour of the

raw roe in the sauce. Now these pots you have brought from

the restaurant as well? Yes. I love cooking with cast-iron it is the

base of Nordic cuisine. Is big cast-iron pan over the open

fire. We cooked like that for hundreds of

years. It also gives a nice irony flavour

to it. Would it be right to say that your

country is going through the same sort of revolution of food that

London has had over the last 20 years.

It is exactly the same thing. We don't have a strong culture, so it

is a new, and people love watching cookery shows, celebrity chefs. So

now I am frying the scallops in the pan.

You have a cookery show as well? Yes, it has been going for five

years. This I do over the open fire. I put

the pan into the fire. There are flame flames everywhere. No amber. I

sear the scallops in the pan. Then I add, how much hay can I add?

As much as you want! A bale of it! So, I put the hay on here.

Then put the lid on, that is your smoker. That is how easy it is to

smoke something. You can use fresh juniper wood as

well. So, leave that to one side. There is

the sauce here. You can mix that for me if you want.

Now I am doing a pickled sauce for the cucumber. You add the water

first, not the vinegar, or the vinegar evaporates.

What is the quantities for the sauce? 1: 2: 3.

Is this sugar? Yes. Oops, a little too much sugar! I am

happy that I pre-made some! . And the mustard seeds. This is how we

pickle herring and a lot of stuff for mid-summer and Christmas, but

every house has their own recipe for a pickling sauce. But it is

generally 3: 2: 1? Yes. And when the sugar is dissolved you

just pour that on to the cucumber or the fried herring.

We pickle everything! We even pickle fruits!

I have to keep my mother proud, so I have to keep it tidy here.

Is she watching? Yeah, she is. She didn't belief me when I said I was

going to be on the BBC! My mother still says the same to me after to

years. That is mums for you.

So, the scallops are ready. The sauce you want to blitz it.

Can you hurry up? ! They look so delicious! Where do you get your

inspiration from? Old books and the cooks in my restaurant. They are

amazing. They teach me things all of the time. Are they British cook

books? No. What are you doing now? I don't

know. I have lost everything. I don't know where I am. I have burnt

leeks, I have sugar, salt, everywhere, but any way.

I would help but I would only show you up! So this is the salad. I just

have to add the pickle pickled cucumber. How are we doing on time?

I have the pickled cucumber here. OK.

So we have radishes, apple, turnip and we are ready to plate when you

are. You don't have to really make a

vinaigrette for the sal yatd -- salad, as the cucumber is pickled.

That looks good. Am I right in saying that you love

dill so much you judge the seasons by it? Absolutely it is so

important, dill. When the dill is blooming that is the time to eat the

crayfish. That way we keep the fishing of the crayfish suss

takenable. You need to come here. We have lots

of them. Just take them.

That looks fantastic. That looks great. So the fennel and the lettuce

and I will get a spoon for the sauce.

And you can serve the sauce in the pan.

This is almost like a dipping sauce, lie a mayonnaise. You take the

smoked skal yol and dip it into that.

I am going in before it gets to the table.

So, tell us the name of the dish again? It is gravadlax with

hey-smoked scallops, sour cucumber and mustard leaves.

Your mother will be proud! There you go.

I hope so. Brilliant.

Absolutely delicious. I mean the scallops, they just look a picture!

Just bring it here! Look at that. You don't have to wash up.

This is like flying business-class. Dive in.

People can do the scallops at home. It is super easy.

Happy with that? I don't know yet. Delicious.

Mmm! We need wine to go with this. We sent Olly to Hampton, so what did

he choose to go with Niklas's sensational salmon. God, this is so

good! With Nicholas's glorious graved a

language, you may be tempted to choose this glorious bubbly but

however, thinking of the mustard leaves and the richness of the roe

and the dressing, I am going for a bit of a bargain from South Africa

it is the Pear Tree White. This is the pear tree from Bellingham Manor

House it is a winery with pedigree and class. This blend with apple and

peach is packed with sunny fruit. For the price it is a total steal

and brilliant with shellfish. Chenin Blanc is famed for its apply zing.

That is what you want to cut through the oily fish and to resonate with

the fresh herbs and the fruit, the dill and the apple. Niklas's roe

dressing is splendid. It is glossy and creamy. The chenin is aged to

balance with the texture. And finally, the soured cucumbers, this

wine is fruity and Tzipi. That echos the contrast of the sweet and the

sharp in the awesome accompaniment. Niklas, here is to the grandeur of

your gravadlax. Cheers! Cheers indeed.

What do you think of the wine? Amazing, I have not tasted it yet!

Lots of flavours going on there. It is fantastic. The hay takes me

back to the childhood in India. You did scallops on them? No, chickpeas.

Beautiful. I love it. It cuts through the sauce.

You need that as the sauce is thick and rich. And while we are cooking

this and talking about the wine we forgot to mention the name of the

restaurant, so tell us the name of it... Ekstadt! Now, of course all of

today's studios recipes, including this one from Niklas are on the

website go to: bbc.co.uk/saturdaykitchen. Right,

it's time for our second journey into the unforgettable world of the

Two Fat Ladies. There's an emergency at Westminster Cathedral. The

resident Portuguese Nuns have gone on holiday leaving no one around to

cook for the priests! Luckily Clarissa and Jennifer are on hand

with a box of vegetables and a ton of lard! Enjoy! The priests at

Westminster Cathedral need our help. Splendid.

Here we are. Didn't your uncle, was he close to

the cardinal? Yes, he is the gentleman in waiting.

What does he wear? A full cot dress. The briches, diamond shoes, swords,

hats, all of that Wonderful.

Now, we have to look for the father. Well, this is your territory.

He is very helpful. A sweet creature.

Oh, good. That is Father Mark.

Ladies, you have found me OK? Heavens. It is a big place. Yes, it

is easy to get lost in here. We are grateful that you have come as the

Portuguese nones that cook for us are on holiday. So the priests are

all starving. We are very glad you have arrived. -- nuns.

To the kitchens. Here we are ladies, the kitchens are off to your left.

Very good luck. Thank you.

Goodbye. Very good luck.

I once lived with a man who would have committed acts of violence on

my person, had I not been a able to intervene by cooking bubble and

squeak. That is what I am making here. In the frying pan is an ounce

of lard and the onions. You have to use lard or beef dripping. They are

the only fats you can get to high temperatures to make the dish

properly. If you don't use either of those, then cook something else.

I have here some potatoes that I am finishing chopping.

What you have to do with the potatoes is to crush them slightly.

They take up the fat better. I am going to add to the lard and

the onions the potatoes. I will also add the greens.

This is cabbage. I like Savoy or green cabbage but not white cabbage.

Season and then another half an ounce of lard.

You put that on to the top of it and let it keening in. Keep -- and let

it cook in. Keep pressing it down. That is the secret of bubble and

squeak. Undercooked bubble and squeak is a mess, but when it is

lovely brown and crusty, that is the thing! So, this is going to take

another 15 minutes, do you want to get on with yours? I am making a

variation of a fruit summer pudding but making a tomato putting --

pudding. I dip the tomatoes into boiling water and then peel them and

chop them roughly like this. Then put them in a bowl and season it

with some salt. A pimpling of shug also and some pepper. Now what we

have here is passata. It merely means that the tomatoes have been

sieved through. Then we season it with Tabasco and Worcester sauce.

Quite a lot. Some lemon juice. Always a good thing, lemon juice.

Now we will mix that up. Now we must line our bowl with some nice stale

Italian bread. I have a lovely cutter here. That is the same size

as the bottom of the bowl. We can cut that piece first. Then we douse

the bread, dip it into the passata and put it into the bottom of the

bowl. That makes the base. We do the same thing again. We cover it in the

passata. Press it in. Now, that is more or less it. Now mix all of the

tomatoes up with the seasoning. Put some garlic in here.

Stir it all up. Then get some basil and tear the

leaves in. There we are. We have all of this

and we will pop it in. Squish it down so that it is

completely full and now we will drizzle olive oil into it.

Luscious! Now we want to make a lid to cover it.

Put a lid on it. A saucer will do. Now it needs about 12 hours in the

refrigerator. Six may do but the longer the better. It gets more

intense. The tastes get stronger and stronger.

I am going to turn this over now. It is not an omelette. A little more

lard. Sprirngle that on the top. And then pat it down a bit more.

That locks lovely and it smells good.

It smells gorgeous. Bless us oh, Lord and the food we

are about to receive. Bless us those who prepared it and those who

receive it. This is a fun first course with lots

of robust tastes and textures. It will soothe the savage male at

any hour of the day... Or night! I hope that the priests are all having

a lovely supper. I hope so too. It all looked

wonderful, the food. Well, cheers. Cheers, dear.

And to the almighty. And very much to the almighty.

Unbeatable stuff! And just a small tribute to Clarissa Dickson Wright

who sadly died this week. Right, it's time to answer a few of your

foodie questions. Each caller will also help us decide what Caroline

will be eating at the end of the show. So who do we have first on the

line? Jane, what is your question? I have razor clams.

I have some people coming and would like a starter dish. Razor clams?

They are beautiful. Steam them. What sauce? Parsley. A little bit of

dill in there! Would you mix it together with olive oil? Yes, and

shaved horseradish on top. What dish would you like to see,

heaven or hell? Oh, hell. Keith are you there? Yes, I am.

What is your question for us? I have a large marrow bone from the butcher

this morning. I want to know what to do with it.

Is it in the bone? Yes, fresh from the butcher.

A bhuna. Get the onions, garlic, chilli, tomatoes. When it is ready,

put the bone in the pan. Cover it and lots of fresh coriander on the

top. Suck it in. What dish would you like to see, fen

dr food heaven or food hell? Oh! Hell.

Now, Paul, what would you like to ask? I have a lovely pigeon. Get

some yoghurt and coriander and just marinade them.

That is a great recipe. What dish you would you like to see?

Hell, please. Calum, what is your question for us?

I have a whole sea trout. I am doing a meal next Friday. A whole sea

trout. Amazing. How big is that? Oh! Make is similar

to the gravadlax. Salt and sugar but also fresh beetroot. Grate it and

press it on top it will add a beautiful colour to it.

So prepare it as we did with the dill and leaf it in the frajd then

slice it? Yes. And what do you serve it with? Maybe

salad and sour cream. More dill! What dish you kwould you like to see

at the end of the show? Hell. Oh! Caroline from Chester, are you

there? Yes, indeed. What question would you like to ask?

I have a frozen shoulder of farmed venison. I am stuck for ideas.

Easy. Look on the BBC website, there is a recipe of mine on it called

country captain. Just take that recipe and cook the venison with the

country captain recipe. You will be delighted. Slow cooking. Slow

cooking. The meat literally falls off the bone. Strip it off with

mashed potato on top. Bake it like a shepherd's pie and you shall anybody

heaven. What dish would you like to see? I'm

afraid I am another hell. It is not going well for me.

It is time for the omelette challenge.

Cyrus, you reason on the board here as well. Paul is in the middle.

Niklas, who would you like to beat on the board? It would be Rene.

There you go, 32 seconds. So, the usual rules apply. A three-egg

omelette cooked as fast as you can. The clock is on the screen. 3, 2, 1,

go! They look both like good omelettes, I have to say. Do you? I

think they look awful. I love omelettes, they look horrid.

You have to watch the show more than you have done. This is as good as it

gets. Oh, dear. Mosley you need a straw. A little

bit like this one. . Mine is a little better.

It is a wonder I am not ill. Right, Niklas, did you beat your

mate over here? Please. You beat him! Yes! I told you this

is really competitive. You did it a lot quicker in 27. 20

seconds. That puts you over... Here. There you go.

Yes, quite a way up the board. Cyrus, where were you? In the

corner. I don't think I am any better.

You were quicker, you did it in 24. 8. Much quicker. That puts you about

there. This is so flawed this whole thing.

So will Caroline get her food heaven, tropical fruit pavlova? Or

her food hell, Mediterranean style char grilled octopus? Cyrus and

Niklas will make their choices whilst we enjoy a trip to China with

Ken Hom and Ching-He Huang. Ken's flying solo today and is in Yunnan

paying a visit to a local noodle maker. Take a look at this!

I'm on my way to ching honouring. Yunnan's fastest growing city.

It is a tiny city but it feels like a world away. I came to China

expecting it to have changed since my last big trip several years ago,

but this City is beyond what imagined. It is brash, Gaudi and

jam-packed with tourists. It is like a Chinese Disneyland.

The cultural tourism has been a main part of China's modernisation

strategy for 20 years. Here in Jinghong, there are 13

different ethnic minorities. Their colourful festivals and foods draw

the Chinese visitors from all over the country. As the city adapts to

the demands of tourism, I want to know if the minorities have retained

their cultural identities. I am in an area of Jinghong where many

families have set up small cottage industries, producing food for the

tourist trade, including my favourite.

It is something that I grew up with. My mum was a fan of it. She would

send me out to get the fresh rice noodles, stir-fried it was a special

treat. Is this it? Wow it is huge. This is Mr Ai.

Mrvment ai and his wife used to be farmers. Now they run a successful

business supplying noodles to some of the restaurants in the city it is

all done from their garage. This is made from the rice flour.

Soaked in the rice flour and ground down and moved to a pot.

After the rice is ground into the flour it is combined with water to

make a dough. The exact quantities are a closely garted family secret.

The dough is passed through a nudele extractor.

It is almost an art, the way that she is handling it. It does not

bake. She knows when to cut it. It is like putting out your laundry! It

all has to do with the weight. She takes it and she feels the weight of

it. If it is too heavy on one side, I guess it is a real art. She has

been doing it for a while. She is amazing. Mrs Ai invites me to have a

go. What a mess! No prizes for guessing

which one is mine. Rice nudeles have been established

fare in Yunnan for centuries. They are dmruten-free with the silky

textures that absorb flavours more efficiently than the less spongy

wheat noodles so it makes them perfect for soups and stir-fries.

I would be happy to try your noodles.

It is great to see these families making a successful living producing

this traditional food for the burgeoning tourist industry.

The rice noodles were a family recipe, selling it from their farm

and they decided to be more Earlial, which is what happened in China. You

have very small families starting businesses like this. This is really

the base of capitalism. Who knows, maybe in the next 30 years, there

will be a gigantic corporation! It could be based on this family's

recipe! This tour city may have a Disneyland feel to it but from what

I have seen today, the minorities here are really embracing the

opportunities that it offers, and not at the expense of their cultural

and culinary traditions. Nowhere is this more evidence than in the local

market. This is exciting! There are things I

have never seen before! This excites me. Wow! This is beautiful.

It is our final night in Yunnan. Ching is about to join me, so I am

picking up local ingredients for dinner. This is something that I

really wanted to try here in Yunnan. They are famous here for bamboo. So

several bamboo shoots would be nice. We have tried the noodles before. I

wanted to try one of my favourites. These are rice noodles as well. It

has been partially cooked by the steaming. It is again made with the

rice flour and water. That does look like Las Vegas! With

all the bright lights and look, there is Thailand there.

Since the rice noodles are a superbality of Yunnan, I am using it

to make stir-fried rice noodles with bamboo shoots. It is really

important to get the wok hot. I love that smoky flavour.

I am adding this chilli oil and the garlic. I will take it out for a

second and stir-fry the rest of the vegetables.

You are like a perfection nis cook like my grandmother. Cooking the

ingredients perfectly and bringing them into the wok to warm through

and then adding the seasonings. Good Chinese cooking is in steps. What I

mean is that you cook one thing and take it out. I am putting in the

bamboo shoots and the broad banes. Adding a little bit of rice wine to

that. It is lovely soy sauce.

We let that cook over a high temperature. So when it cooks they

are wilted. I love oyster sauce. Am I allowed to

try some? That is so good. Hmm, that is delicious.

This dish is really Yunnan for me. Especially with the rice noodle. It

is very unusual. Soft. Really delicious. Cheers, Ken.

To Yunnan and to its food and to the people.

And to pu-erh tea, and to Disneyland! There'll be more from

Ken and Ching on next week's show. Right, it's time to find out whether

Caroline is facing either food heaven or food hell. Your food

heaven would be this load of ingredients which I'll turn into a

big sticky meringue. Then cover with loads of cream and fruit including

mango and passion fruit. It's served with a caramel sauce on the top. Or

you could be facing your food hell, octopus which I'll cook slowly then

marinate and finish on the char grill. It's served with an artichoke

and fennel salad. What do you think that these two have chosen? It has

to be that thing there. It is, 7-0.

The kreesh from the deep! Yes, let's move it out of the way and get on

and start cooking the octopus. -- creature from the deep! Look at

that! That looks delicious! It will do.

It is a big one. It needs a little bit of more refined cooking.

So we have a large octopus. Sometimes you blanch it, but we are

going to cook it whole. Take it out and marinade it. Are you talking

about the octopus? Yes. So, boiling water first? Yes.

Sometimes you blanch and peel them, but we are cooking it whole in this

here and then take it out, marinade it and char grill it. That is the

format of the dish. So we have the marinade here. Chopped coriander,

mint, chilli, lemon juice, lemon zest and oil.

Look at its suckers. Can I touch it? That is what happened, you got

sulkered today! I did. Look at his little face!

Now into the pot. Now the artichokes, you can put the

lid on, Cyrus. That will be great. We are preparing the artichokes for

this one. If you take the salad stuff, that

would be great. These are baby artichokes. Nice and

simple to prepare. With the larger ones you want the hearts. With these

we can use the entire thing. I don't like the bit in the middle.

You get that with the large ones. With these, the smaller ones you

peel them. You don't get the choke? Not really,

no. They will go brown if you are not

careful. So a hot pan on. Now trim this up again. If you can

grab a little bit of oil please. That's it. Two tablespoons in there

and throw in the artichokes. Put on the lid with a little bit of chicken

stock and cook these for two or three minutes.

We are going to these. Now the fennel and the lettuce.

So is the octopus in there now? Yes, it is in there cooking.

And what we do is we take. You are joking! Look at that. Man

alive! Oh, no! That's not right! That is not right! Oh, man! I'm not

going to eat that. This is some hideous joke, isn't it. You are not

really a Swedish chef, are you? No, I'm from Ipswich! So it has been in

hot water, then it is cold. Then is goes in the marinade.

You love a bit of fire. It goes in the marinade like that.

Now we make a dressing. It is in the marinade for a couple

of hours. I'm glad I have a lot of hairspray

on! Keep your distance! Take the art chokes out of there.

And get a dressing ready. Red wine, vinegar, honey.

So far, that is my favourite ingredient.

We need some dill! We have the salad dressing here.

You could eat this as it is. You are getting a kick up the

backside. That is raw octopus. It has been cooked in there for two

hours! The thing is with octopus, you cook it either quickly, or like

squid, slowly. Or not at all.

It is an option. How do you want these sliced, chef?

It doesn't matter, as I am not eating it.

I will. I am looking to find a decent octopus recipe! Is that done?

There is a slight element of bullying here.

The grilled artichokes in the sal areas as well? Wow.

Yes. All of that lettuce. This looks

amazing. Yeah, does it? ! In the fridge we

have little fennel sprungs. This might be on a menu in Stockholm

soon. I love that with the warm salad it is amazing.

What do you want done with this, chef? Some black pepper too.

Perfect. You are a long way away, Caroline? I am, but not far enough,

though. Well, it looks delicious, doesn't

it? It does. It doesn't, it looks grim! James, in

the nicest possible way! A few bits of fennel sprungs.

Yeah, that will help. Gorgeous. Lovely.

Right, we have knives and forks. There you go. Tuck in.

So we have wine to go with this. Again, Olly has chosen it.

Ladies first. This is Rabl Gruner Veltliner 2012.

Beautiful. Wash it down. It is quite annoying but it is

really delicious! I so wanted not to like it. It is actually great. It is

very tender. That char grilled, that would be

fantastic. And these are cooked.

It is a very northern Spanish dish. Yes. And with those you can pan fry

them, put on the stock and leave them, they are done.

That is nice. Well that's all from us today on

Saturday Kitchen Live. Thanks to Cyrus Todiwala, Niklas Ekstedt and

Caroline Quentin. Cheers to Olly Smith for the wine choices! All of

today's recipes are on the website. Go to: bbc.co.uk/saturdaykitchen.

You can enjoy more of our Best Bites tomorrow morning at 10am on BBC 2.

We'll be back next week but at the earlier time of 9.30am to make room

for the Grand Prix coverage. In the meantime have a great day and enjoy

the rest of your weekend. Bye for now.