:00:00. > :00:11.Let's kick-start the weekend together
:00:12. > :00:13.with our menu of magnificent mouth-watering food.
:00:14. > :00:33.I'm John Torode and this is Saturday Kitchen Live!
:00:34. > :00:39.Live in the studio today are chefs Lisa Allen and Richard H Turner,
:00:40. > :00:52.Good day to you all. How are you? Great. Really good.
:00:53. > :01:01.Great to have you all here. Lovely smiling faces, clean and crisps!
:01:02. > :01:03.Lisa, what are you cooking for us? I'm cooking smoked bacon fat
:01:04. > :01:08.potatoes, sour cream and wild garlic.
:01:09. > :01:11.Bacon-fat potatoes. Sounds brilliant.
:01:12. > :01:16.Richard, what are you cooking for us? I'm cooking bur fried steak with
:01:17. > :01:19.golden garlic with ox tail poutine. Steak, butter, chips, cheese, gravy.
:01:20. > :01:24.You might be my favourite person! Brilliant! Olly, welcome to the
:01:25. > :01:27.studio. Thank you very much, the first time
:01:28. > :01:32.in ten years. Is that right? Yeah, it is.
:01:33. > :01:38.You are going to talk to us about wines from all over the world.
:01:39. > :01:42., cheese and chips. Everything should be cheese and chips in my
:01:43. > :01:47.view. But what about everything else, the
:01:48. > :01:52.potatoes, the soup, the steak, dreamy.
:01:53. > :01:54.And we've also got some brilliant BBC foodie
:01:55. > :01:56.films from Rick Stein, The Hairy Bikers, The Spice Men
:01:57. > :01:59.Now, our special guest is one of the country's finest
:02:00. > :02:03.Known for top shows like 8 Out Of 10 Cats, and more recently
:02:04. > :02:06.the Nightly Show and he presented the Olivier Awards, and the exciting
:02:07. > :02:09.news is that he's just announced another big tour please welcome,
:02:10. > :02:19.APPLAUSE How are you, mate? Really well.
:02:20. > :02:23.Really well. You look really well. You look
:02:24. > :02:28.really fit. I was coming up to the Nightly Show.
:02:29. > :02:33.I had been reading in the papers some of the reviews, and I thought I
:02:34. > :02:37.that would loose weight to take it off the table with the Twitter
:02:38. > :02:43.storm. I had to, really. I was looking in the mirror brushing my
:02:44. > :02:48.teeth, my body carried on wobbling after I finished brushing my teeth.
:02:49. > :02:53.I thought, that has to stop. If I ever whisk, and my belly move,
:02:54. > :02:59.I know it's time to go down to the gym! And you're going on tour? That
:03:00. > :03:03.starts in September. Going to Edinburgh festival in August. And
:03:04. > :03:07.then it kicks off in January. Yeah, back on tour.
:03:08. > :03:11.Amazing. We are talking about that a lot and
:03:12. > :03:17.you, and also your heaven and hell? Oh, yes. I love the show, when I
:03:18. > :03:22.watch other people do it, and they ask about the hell, well, I like
:03:23. > :03:26.everything. So I struggled a bit. Heaven, I was in a restaurant,
:03:27. > :03:31.somebody asked if I had tried black cod. I had never had it before, I
:03:32. > :03:34.thought it was amazing. I don't even know how to find it at the
:03:35. > :03:38.supermarket. OK. So that's the heaven, the hell?
:03:39. > :03:43.Cabbage. Cabbage? I know it is picky. I think
:03:44. > :03:48.it is from early on in life. I'm sure it's OK.
:03:49. > :03:53.When you get to heavy and hell, I think we can get to convert you.
:03:54. > :03:57.I hope so. The one that I had a school was horrendous. Well, let's
:03:58. > :04:01.Well, for your food heaven I am going to make black cod with miso.
:04:02. > :04:04.First I'll grill fillets of cod that have been
:04:05. > :04:06.steeping in a Saikyo miso, made with mirin, miso and sugar
:04:07. > :04:13.for two days and then baked in the oven until crisp and then
:04:14. > :04:21.Wow, that sounds unbelievable. Lots of good things.
:04:22. > :04:24.But if hell gets the vote then its cabbage!
:04:25. > :04:26.I am going to make presa pork with beans, kimchi
:04:27. > :04:29.First to pan fry a prized cut of Spanish pork,
:04:30. > :04:34.I'll then cook pork mince with pancetta, shallots, and a mix
:04:35. > :04:37.Then I'll chop the kimchi cabbage into the beans.
:04:38. > :04:40.I'll then fry more cabbage with chilli and oil and finally
:04:41. > :04:42.serve with the Korean paste ssamjang, made with
:04:43. > :04:50.So you might like cabbage at the end of the day.
:04:51. > :04:55.I don't even know what half of that stuff is.
:04:56. > :05:10.Now if you'd like the chance to ask any of us a food or drink
:05:11. > :05:11.question today then call: 0330 123 1410.
:05:12. > :05:16.I'll also ask YOU if Jason should face his food heaven
:05:17. > :05:23.If you're watching us on catch up then please don't ring
:05:24. > :05:27.You can also get in touch through social media
:05:28. > :05:42.Food time. Good morning. First up.
:05:43. > :05:47.This is your second time on Saturday Kitchen? Yes.
:05:48. > :05:50.I'm excited. Bacon and fat potatoes with wild
:05:51. > :05:56.garlic soup. Tell us about it.
:05:57. > :06:03.I have picked this as there is an abundance of garlic in the woods.
:06:04. > :06:05.It's a powerful flavour but incredible.
:06:06. > :06:19.It is really interesting to use in cooking.
:06:20. > :06:27.Take the skins off the potatoes, and we're going to slice them to make
:06:28. > :06:33.them crispy. Same with the bacon. Then fry that? Yes, fry it with the
:06:34. > :06:38.Bacon so it releases that fact. This is the garnish for the soup? Yes,
:06:39. > :06:42.what we have tried to do, people think that soup is just soup, but I
:06:43. > :06:49.want to elevate it. Simple things like using potatoes, sour cream,
:06:50. > :06:56.rather than just using standard croutons. I am a massive fan of
:06:57. > :07:02.soup, I think it is really underrated. This is long cooked,
:07:03. > :07:06.slow cooked? What is the secret? The secret for me is that you have to
:07:07. > :07:11.cook it fast, to keep more of the flavour and nutrients. There is
:07:12. > :07:15.nothing worse than making a soup, you leave it on the stove for 30
:07:16. > :07:19.minutes, it just boils away the flavour. I think that is great, use
:07:20. > :07:23.the best ingredients you can possibly find.
:07:24. > :07:30.That broth is really good for you, that is what I love about it. As a
:07:31. > :07:39.fan of Asian food, big bowls of soup are more than just a side dish, it
:07:40. > :07:41.is a meal. What I got here is onions, potatoes, I am going to put
:07:42. > :07:47.that into a hot pan with some butter, sweat that off until they
:07:48. > :07:54.lose that crunch. Then add some stock. Because wild garlic is quite
:07:55. > :07:59.harsh on the palate, ultimately, people think that wild garlic is
:08:00. > :08:06.going to be a green soup. In this case, it isn't. I have taken water,
:08:07. > :08:13.onions and wild garlic, put them into the pan and bring them to the
:08:14. > :08:18.boil. Then just let them set. It is better to do it overnight, to
:08:19. > :08:24.intensify the flavour. You have made stock from wild garlic? Exactly. I
:08:25. > :08:31.think it is sometimes a bit strong. Really overbearing. You say you walk
:08:32. > :08:36.through the woods and you can smell it, you keep that stuff as well.
:08:37. > :08:40.It's really strong. That's the thing. Working with ingredients like
:08:41. > :08:44.this is really incredible, I think. You got to look at it, stand back
:08:45. > :08:49.and say, how can I use that product, pollard the best of the flavours? By
:08:50. > :08:52.infusing it, you get much more subtle flavour. It gives you an
:08:53. > :08:58.impact and punch that does not overpower anything else in the dish.
:08:59. > :09:05.I think that's great. I'm a little bit... Anti-wild garlic? Not really,
:09:06. > :09:12.a piece of asparagus and wild garlic, as long as it is a tiny bit,
:09:13. > :09:18.I am fine with it. I just feel it it is a bit heavy. This soup is
:09:19. > :09:22.inspired by jacket potato? Exactly, the lovely flavours. Who doesn't
:09:23. > :09:28.love jacket potato with sour cream? That kind of thing. It wasn't until
:09:29. > :09:32.I came to this country that I realised a jacket potato was a meal.
:09:33. > :09:34.I thought it was a side dish to a stake in America. You have it as a
:09:35. > :09:42.whole meal? It's filling, isn't it? It is really interesting to use in
:09:43. > :09:49.cooking. You have a jacket potato in the
:09:50. > :09:58.restaurant? It is inspired from that dish. We salt bake the potatoes and
:09:59. > :10:01.take the skins off. Put them in a bag with more fat on them and stuff
:10:02. > :10:05.like that. Did I do something wrong there? No.
:10:06. > :10:13.No. No. So you oil the potatoes, the fat is
:10:14. > :10:19.there, you add garlic and thyme? Yes, and here we have onions and
:10:20. > :10:24.potatoes, cooking them out with no colour and then we add the stock in,
:10:25. > :10:29.which is here. And these bits of potato I shred to
:10:30. > :10:35.make chips? Yes. With the potatoes, we take the skins off but why not
:10:36. > :10:39.use them. Crisps them up in a fryer with lots of salt and they are a
:10:40. > :10:44.lovely texture. That is like the crouton, really.
:10:45. > :10:49.With the Sunday roast we get the peelings, dry them out and put them
:10:50. > :10:55.into the oven with oil and crisps them up, the kids love them. It is a
:10:56. > :11:00.pre-Sunday roast snack! Probably not right but anyway! Now, the other
:11:01. > :11:05.thing is, you and I worked together once.
:11:06. > :11:16.Yes! I want to tell you how long ago that was... Go on. 1998. Really.
:11:17. > :11:22.So, you have been in Norfolk now? 14 years. I'm still only 21, though!
:11:23. > :11:30.So, tell me, when you started, what position did you start as? I went in
:11:31. > :11:38.as a demi chef. So learning to run a section. From there I have risen up.
:11:39. > :11:47.But the biggest thing for me. Come on, tell the world what you do
:11:48. > :11:55.now, from demi chef? Executive chef! Wow. Hey, don't double-dip! Sorry!
:11:56. > :11:59.That's right So, you are now... So, I'm the
:12:00. > :12:04.executive chef. So it goes to show, really, work
:12:05. > :12:07.hard, stay in one place, watch what goes on and keep with it.
:12:08. > :12:16.Yep. What do you think is the success of
:12:17. > :12:20.somewhere like Northcote? It is that we are always improving, moving
:12:21. > :12:26.forward. Cooking techniques change all the time. You have to keep on
:12:27. > :12:32.board with that. I keep the staff energised and doing new things.
:12:33. > :12:39.You expanded too? Yes, the expansion went on for five years. We have
:12:40. > :12:43.finished now. We basically from 14 bedrooms to 26 bedrooms. It changes.
:12:44. > :12:49.So people are staying at the hotel and eating your food? Yes. Well, it
:12:50. > :12:51.is fascinating. If you have a question at home. Please give us a
:12:52. > :13:03.ring. I'll also ask YOU if Jason should
:13:04. > :13:08.face his food heaven If you're watching us on catch up
:13:09. > :13:12.then please don't ring You can also get in touch
:13:13. > :13:27.through social media So, let's get on.
:13:28. > :13:33.In here we have a squeezy bottle with the wild garlic oil. That goes
:13:34. > :13:37.on the plate as well. With the oil, you blanch the wild garlic and put
:13:38. > :13:42.it in a blender with the oil and blend it up.
:13:43. > :13:45.And that's the soup? Yes, this is the soup. You can see how quickly
:13:46. > :13:50.it's been cooked. And you just blend it.
:13:51. > :13:55.If you want the to leave it correspondent, or leave bits in it.
:13:56. > :14:00.People like soup with bits in it. But I think it is nicer smooth.
:14:01. > :14:06.The potatoes are a thickening agent. They are, yes.
:14:07. > :14:10.So, we are going to plate this up. I love the smell of bacon and
:14:11. > :14:18.potatoes. I love the smell of the soup. And the little bit of wild
:14:19. > :14:23.garlic... Righto! Let's get that on. . OK, are you ready to serve, Lisa?
:14:24. > :14:26.Yes. You do that.
:14:27. > :14:34.Thank you very much. So we have sour cream. We actually
:14:35. > :14:38.make our own sour cream. Oh, I love machinery but I can never
:14:39. > :14:43.work it out. It frightens me a little.
:14:44. > :14:46.So, you are garnishing that bowl. This goes on the side.
:14:47. > :14:52.Yes. I love you can take potatoes, sour
:14:53. > :14:56.cream, a built of bacon and make it look so fantastic and smell so
:14:57. > :15:03.delicious in a number of minutes. Look at this, wild garlic oil. A bit
:15:04. > :15:07.of flowers on the top and the crisps for texture.
:15:08. > :15:11.You are using everything, the fat from the bacon, everything there.
:15:12. > :15:17.It looks amazing. Absolutely amazing.
:15:18. > :15:19.What is that? Basically it is wild garlic soup, bacon fat potatoes and
:15:20. > :15:26.some sour cream. And this is what happens!
:15:27. > :15:31.Beautiful. It smells fantastic. Here we go. Jason, your first course of
:15:32. > :15:44.the day. OK, look at this. Isn't that so clever? I love
:15:45. > :15:50.watching people work, who know their craft. It's absolutely fantastic.
:15:51. > :16:01.I'm scared about using a spoon. It is your bowl, you are different.
:16:02. > :16:05.That is lovely. Ollie, wild garlic, strong flavour, potatoes are subtle.
:16:06. > :16:12.What do you do with wine? Garlic is one of my favourite flavours. There
:16:13. > :16:19.is one wine that works sensationally every time, if you are cooking with
:16:20. > :16:24.garlic. Rose from Provence. This is Tesco Finest. It stacks up with the
:16:25. > :16:33.intensity. It has a dry, yet fruity intensity. They don't macerate the
:16:34. > :16:39.skins of the grape very long. If you want it to look dark, you leave them
:16:40. > :16:46.on longer. In Provence, they blend them together. It just adds to
:16:47. > :16:50.different layers of flavour within the Rose. For me, it is a winner for
:16:51. > :16:59.summertime. What a treat with garlic. How much is that? Eight
:17:00. > :17:03.quid, in Tesco. You put that bottle down in the perfect place, perfect
:17:04. > :17:10.label, you get a gold star. What do you think? Great, the smell of it is
:17:11. > :17:15.beautiful. Summertime, isn't it? Jason, how is that, with your first
:17:16. > :17:21.glass of wine? Lovely, a bit early for me. I work on Australian time,
:17:22. > :17:27.it is much better. Outstanding. Richard, you are going to cook next?
:17:28. > :17:36.What are you going to make? Butter fried steak, chips, cheese, garlic.
:17:37. > :17:42.Have you ever been asked what wine goes with cheesy chips? Anything in
:17:43. > :17:46.your hand, I reckon! Absolutely, still time for you at home to ask a
:17:47. > :17:57.food or wine question. Just give us a call.
:17:58. > :18:05.You can tweet a question, use the hashtag #SaturdayKitchen.
:18:06. > :18:08.Sit back because it's time now to join Rick Stein on his foodie
:18:09. > :18:10.He's continuing his trip around Malaysia.
:18:11. > :18:26.Being an admirer of Joseph Conrad, I can't help but think what he must
:18:27. > :18:34.have seen here when Pennine was enjoying a trade boom in cloves,
:18:35. > :18:37.nutmeg and pepper. It was linked by ships selling to madras and
:18:38. > :18:43.Singapore, so there would be miles of little warehouses busy loading
:18:44. > :18:48.cargo. Crews would go ashore looking for a good time. It still has faint
:18:49. > :18:51.echoes of that life. But for Conrad, this place would have been mana from
:18:52. > :18:58.heaven for his novels. 'There's not a great deal of love,
:18:59. > :19:00.generally speaking, 'I know the Chinese, for instance,
:19:01. > :19:05.would rather have brand new ones.' My great grandfather was a Methodist
:19:06. > :19:08.missionary in Guang Jow in China. I went out there recently to do a TV
:19:09. > :19:11.programme about him. Penang didn't disappoint and I'd
:19:12. > :19:19.go back like a shot, I'm off to Langkawi Island
:19:20. > :19:30.to the north of Penang. I've been on holidays here, staying
:19:31. > :19:37.in traditional houses like this. I really like it, although these
:19:38. > :19:42.places are not mosquito-proof. But you do feel you're actually
:19:43. > :19:46.in a strange and romantic place, and not in some air-conditioned
:19:47. > :19:54.high-rise hotel with muzak. All the time I've been
:19:55. > :19:56.making seafood programmes, I've always wanted to go
:19:57. > :20:00.out squid fishing. Well, I have been out
:20:01. > :20:02.on one or two occasions, It's a very calm sea,
:20:03. > :20:09.the tide's right, there's loads of squid at the moment and it's
:20:10. > :20:19.overcast - yes, it's gonna happen! Well, all I do know is that they've
:20:20. > :20:22.put these lights on, they're waiting for the squid,
:20:23. > :20:25.for it to get dark, and then they'll turn these lights on and just
:20:26. > :20:28.as it's getting dark, apparently that's the best time,
:20:29. > :20:33.the squid all come to the surface. So we're all waiting
:20:34. > :20:38.with bated breath. I love this, I always think that
:20:39. > :20:41.fishing's a bit like gambling - You could have a brilliant night
:20:42. > :20:47.but then again it could be what the fishermen in Cornwall call
:20:48. > :20:52.a "black net" - nothing. I don't know how this rain affects
:20:53. > :20:55.the squid except it makes everything turn quite surreal,
:20:56. > :20:57.almost dreamlike, and although I'm soaked through with warm rain,
:20:58. > :20:59.I wouldn't have missed this The lights that attract the squid
:21:00. > :21:08.work best when the moon is hidden by cloud or indeed when it's
:21:09. > :21:11.a sliver, a new moon, so the squid Like moths to a flame,
:21:12. > :21:25.I can only imagine the squid swimming towards the light
:21:26. > :21:30.and their eventual doom. Throughout my travels in South-East
:21:31. > :21:33.Asia and the Mediterranean as well, Hundreds of twinkling lights a mile
:21:34. > :21:39.or so from the shore, Well, that's it, the
:21:40. > :21:46.mystery's been revealed. I didn't quite know how it was done,
:21:47. > :21:49.now I do, but I've never seen anything like that netting before
:21:50. > :21:52.and the way he changed the lights. He used the white lights to bring
:21:53. > :21:56.the squid up from deep down and the red lights to bring them
:21:57. > :21:58.right up to the surface. So he just zaps the red light
:21:59. > :22:02.on when he's just about to throw I've just found out he can catch
:22:03. > :22:11.as much as 80 kilos a night, so it's really good fishing
:22:12. > :22:17.at the moment. 'I was told by the fishermen
:22:18. > :22:21.that the coming of the rain was a god-send because it broke up
:22:22. > :22:24.the surface of the water so the net I cooked squid back
:22:25. > :22:29.at home in Padstow. I got some seriously
:22:30. > :22:31.fresh ones from Cornwall, cleaned them and put them on skewers
:22:32. > :22:36.on the barbie. That night on those squid boats
:22:37. > :22:38.was just wonderful and just the whole vision of those lit-up
:22:39. > :22:41.boats everywhere and it was so warm It did rain a bit
:22:42. > :22:48.but it's warm rain. Well, the next night we went
:22:49. > :22:51.to a night market in a village somewhere on Langkawi and I saw them
:22:52. > :22:54.making satays - chicken and beef They were marinating the squid
:22:55. > :23:00.in something but I wasn't quite sure what it was,
:23:01. > :23:03.so I made this up. I've just taken some fish sauce
:23:04. > :23:06.and lime juice and some sugar and just roasted some spices -
:23:07. > :23:09.cumin, coriander and a bit of chilli - mixed it all up,
:23:10. > :23:11.and it's pretty good, To set the squid off to perfection,
:23:12. > :23:21.make a dipping sauce. To start with, fry off the usual
:23:22. > :23:26.suspects, all finely chopped. They are shallots, garlic,
:23:27. > :23:28.ginger and a red chilli or two You just want to soften them
:23:29. > :23:36.and start to flavour the oil. Try not to let them take on any
:23:37. > :23:39.colour, and then get them When it's cooled down a little,
:23:40. > :23:45.put it into a small bowl and add some light soy sauce and the juice
:23:46. > :23:49.from a couple of limes. Then some sugar, preferably palm
:23:50. > :23:52.sugar but brown sugar is OK Now some chopped peanuts,
:23:53. > :23:59.a little more oil and the remains of the marinade that the squid has
:24:00. > :24:04.been soaking in. Lastly stir in some coarsely chopped
:24:05. > :24:07.coriander, then all you have to do is sear the squid satays
:24:08. > :24:12.over your charcoal barbecue until you see the edges
:24:13. > :24:15.begin to caramelise. No need to take them
:24:16. > :24:18.further than that. I really like collecting dishes
:24:19. > :24:21.like this on my travels. Well, it certainly extends
:24:22. > :24:28.one's cooking repertoire. Set them onto a warm plate
:24:29. > :24:31.and call your guests. Now it's just a question
:24:32. > :24:35.of dip and tuck in. Well, I must say, just looking
:24:36. > :24:38.at that, it's bound to be nice, but I do think it is very bad
:24:39. > :24:42.manners for us television cooks to try our own food and say
:24:43. > :25:06.how delicious it is... It was never going to taste bad, was
:25:07. > :25:11.it? Are you a fan of squids? Yes. We saw him catch and crooks. I'm going
:25:12. > :25:16.to show you a quick way to make it and we can chat about you. Let's get
:25:17. > :25:17.this started first. It's one of those things that people are quite
:25:18. > :25:28.scared of. Make sure your fishmonger cleans
:25:29. > :25:33.them, get the tentacles separate. You don't score the outside, you
:25:34. > :25:38.duty inside. Open it up, and take the red bit off the top, put that
:25:39. > :25:41.with the tentacles. Then scrape out anything inside. Don't wash it. It
:25:42. > :25:51.lives in water, you want to keep the flavour of the sea. Just score, on
:25:52. > :25:57.an angle, the inside. Quite well. I am nodding, like I am ever going to
:25:58. > :26:04.do this. Yes, that's it. Now you know how to do it. I am going to put
:26:05. > :26:07.some oil on that and put it on the grill. You are here, because you
:26:08. > :26:12.will do heaven and hell. You are also here because you have announced
:26:13. > :26:18.your tour? Yes, going back on tour for most of next year. How long
:26:19. > :26:23.since you have been on tour? Nearly five years. No way, that has gone so
:26:24. > :26:34.fast? I have done some musicals, I have been doing that, so I thought I
:26:35. > :26:38.should go out by myself again. How long are you onstage for? A couple
:26:39. > :26:44.of hours. It depends. I stay as long as they are laughing, to be honest.
:26:45. > :26:51.You get to a point where it turns into a hostage situation. Generally,
:26:52. > :26:58.a couple of hours. You started really young? Yes, 16. You stopped
:26:59. > :27:02.doing it because you only had seven minutes of material? I started
:27:03. > :27:06.stand-up, you only need about seven minutes at the beginning, to get a
:27:07. > :27:14.gig at the club. Then that is all I have. They said, do you want to do
:27:15. > :27:20.20? I said that was too long. Now I do two hours. How do you get two
:27:21. > :27:28.hours of material? Having kids has helped. You run away from them?
:27:29. > :27:33.Right, I'm going on tour! And family, things. You know, the
:27:34. > :27:38.material comes to you because you are surrounded by funny people.
:27:39. > :27:45.People say things all the time that just make it into the set. My
:27:46. > :27:49.brother, he was playing football, my brother had a brand-new pair of shin
:27:50. > :27:57.pads. I said, you look really disappointed. He is 28. He said, I
:27:58. > :28:01.just bought those ones, one is large and one is regular. I said, I think
:28:02. > :28:07.this is left and right! This is a grown man. My family have got to
:28:08. > :28:12.that point. As soon as he said it, he went, don't put that in your
:28:13. > :28:23.show! That's going in! The show is about your life, isn't it? What is
:28:24. > :28:29.it called? Muddle Class. I invented a term to describe where I am in my
:28:30. > :28:33.life, I come from a working-class background, but my children are
:28:34. > :28:37.quite middle-class. I am in the middle of these two worlds. I love
:28:38. > :28:40.it, it is great fun, but it is that funny thing, you are with your
:28:41. > :28:46.friends you grew up with and they are, like, you've changed! You are,
:28:47. > :28:51.like, you're supposed to change! I keep slipping up. A bit of show
:28:52. > :28:55.business keeps creeping in. We were playing football, Sunday league, a
:28:56. > :29:00.few weeks back. I was with my pals in the car. The security guard came
:29:01. > :29:04.out and said, where are you going, lads? All my mates in the car. I
:29:05. > :29:10.said, you couldn't show me where the dressing room is? My mate, dressing
:29:11. > :29:17.room! Is there an interval at half-time! I can't listen to myself.
:29:18. > :29:24.The squid is on. I put some oil, salt and pepper on. It starts to
:29:25. > :29:28.curl. That is the majesty of the squid. Then the colour starts to
:29:29. > :29:34.happen. When it is curling like that, it means it is fresh. Keep
:29:35. > :29:37.that going. I have chopped some chilli and I'm going to squeeze some
:29:38. > :29:43.lemon juice on it. A mixture of watercress and rocket. I find that
:29:44. > :29:46.whole thing, your reference to life, fascinating as a parent. I also know
:29:47. > :29:51.that you are able to get away from the children on a Sunday morning
:29:52. > :30:01.quite early. I do my radio show, yes. On Absolute Radio, 8am. That a
:30:02. > :30:08.late start for you? People say, are you OK getting up that early? I go,
:30:09. > :30:15.I've been up three hours! I love it. It's quite nice to wake up with the
:30:16. > :30:20.kids, sunshine outside. Is it 4am? But when you put them to bed at
:30:21. > :30:22.night, they go, it is still light outside. You go, you know how the
:30:23. > :30:34.day works! Get back to bed! S The other one I was fascinated
:30:35. > :30:40.about, the last show, turning into your dad? I think you can't help it.
:30:41. > :30:44.You hear yourself saying the phrases, the ones you swore you
:30:45. > :30:52.would never say. It happened to me, my daughter wanted to play outside.
:30:53. > :31:01.She said "Bethany is playing outside", and it came to me, ""I'm
:31:02. > :31:10.not Bethany's dad, am I?" I thought, oh, my God.
:31:11. > :31:18.Now, this is being chopped and added to the watercress, the lemon and I
:31:19. > :31:23.will show you. And also there is a show coming up tomorrow night. That
:31:24. > :31:31.is Big Heads. Tell us what that is about? It is
:31:32. > :31:36.basically, It's A Knock-Out. And they are wearing big heads.
:31:37. > :31:43.Very much people running and getting hit in the head. But a really fun
:31:44. > :31:47.show to do. It's a really spectacle. I'm very excited.
:31:48. > :31:50.There is Donald Trump getting hit in the head. Who don't want to see
:31:51. > :31:54.that. Now, mayonnaise.
:31:55. > :31:57.I'm doing a dipping sauce. Rick did it with the squid. Mayonnaise,
:31:58. > :32:04.everyone thinks is complicated. It's not. Here we go. Egg, vinegar,
:32:05. > :32:09.first, a little bit of mustard, or a good amount. Then to that I add a
:32:10. > :32:14.bit of chopped chilli. A decent amount for a bit of spice. You like
:32:15. > :32:19.a bit of spice. Spice up your life?! Absolutely.
:32:20. > :32:27.And then some of the water from the cress which has pepper in it.
:32:28. > :32:34.And then a pinch of salt and oil. All the oil you can. About 200 mls.
:32:35. > :32:45.And you get one of these things. A boy's tie. So cool. I love these
:32:46. > :32:51.things. Here we go. A good noise, yeah? I'm fascinated.
:32:52. > :32:57.Wow! Instant mayonnaise. There you go.
:32:58. > :33:06.Tar tar! You can all applaud if you want to... Why not!
:33:07. > :33:11.APPLAUSE Right, Jason, this is for you. You
:33:12. > :33:15.are very, very funny, and I think that your show sounds brilliant. I
:33:16. > :33:21.hope you enjoy the squid. Thank you for taking the time to see us. And
:33:22. > :33:27.everybody out there will be buying tickets for you new show.
:33:28. > :33:31.This is my favourite sort of show. Especially when it's free.
:33:32. > :33:40.Different when you're on tour. I'm sure. No-one is serving this at
:33:41. > :33:44.a service station! Mr Olly, what do you think of that.
:33:45. > :33:48.Absolutely fantastic. A lovely cold wine.
:33:49. > :33:50.A bit of rose? A bit of rose! Phenomenal.
:33:51. > :33:56.How is that? That is wonderful. So what will I be making for Jason
:33:57. > :34:00.at the end of the show? It could be his food heaven,
:34:01. > :34:03.black cod with miso. First I'll grill fillets
:34:04. > :34:05.of cod that have been steeping in a Saikyo miso,
:34:06. > :34:07.made with mirin, miso and sugar for two days and then bake
:34:08. > :34:10.in the oven until crisp and then The fish will then be served
:34:11. > :34:14.with spinach sauteed with sesame I'll make a delicious dish
:34:15. > :34:19.of presa pork with beans, First to pan fry a prized
:34:20. > :34:22.cut of Spanish pork, I'll then cook pork mince
:34:23. > :34:25.with pancetta, shallots, and a mix I'll then fry sliced cabbage
:34:26. > :34:31.with chilli and oil and finally serve with the Korean paste
:34:32. > :34:33.ssamjang, made with But we'll have to wait
:34:34. > :34:44.until the end of the show I'm glad you like that.
:34:45. > :34:48.That is amazing. Saturday is going well so far.
:34:49. > :34:51.Time now to join spice men Tony Singh and Cyrus Todiwala
:34:52. > :34:54.on their trip around Britain ? this week they're in Carmarthenshire
:34:55. > :34:56.looking for goats to make a delicious spicy
:34:57. > :35:14.We're in Carmarthenshire on the trail of a product
:35:15. > :35:17.The valleys, the lush fields full of sheep.
:35:18. > :35:22.I'm looking for something else, something a bit special,
:35:23. > :35:24.something that they're carving a name out for themselves here.
:35:25. > :35:27.When you travel up some Welsh mountains, you can find a creature
:35:28. > :35:29.that's been roaming here wild for 10,000 years.
:35:30. > :35:39.Let's stop kidding around here(!) Even these domesticated goats roam
:35:40. > :35:43.and feed on a yearly cycle of wild flowers, herbs and berries.
:35:44. > :35:45.This gives their milk a wonderful distinct flavour that varies
:35:46. > :35:54.We're here to get some delicious goat's cheese from one the best
:35:55. > :36:13.I'd like to enhance the flavour with some spice.
:36:14. > :36:17.'For my spicy goat's cheese recipe, I'm using what's probably 'the first
:36:18. > :36:21.spice ever to be cultivated in Europe - caraway.
:36:22. > :36:24.I'm going to make a caraway and goat's cheese tart
:36:25. > :36:30.While you're doing that, I'll try an make you some
:36:31. > :36:43.It's used in cheese making in Scandinavia.
:36:44. > :36:45.That's why it's going to work perfectly with this
:36:46. > :36:59.Like all whole spices, we need to start roasting them
:37:00. > :37:03.Not to get carried away with the caraway seeds,
:37:04. > :37:06.You want enough in there for that punchy aniseed flavour.
:37:07. > :37:09.The aniseed flavour of the caraway seeds is enhanced during toasting.
:37:10. > :37:14.This produces a wonderful, fruity, sweet, nuttiness in the seeds.
:37:15. > :37:18.I'm just going to pop them in the mortar.
:37:19. > :37:34.I still want that texture when we put them in the onion marmalade.
:37:35. > :37:36.To start the onion marmalade, we nee to fry a pound
:37:37. > :37:40.And for this, I'm using golden rapeseed oil and around three
:37:41. > :37:52.So putting oil in as well and cooking it down slowly.
:37:53. > :37:54.I'm adding salt and three generous spoons of demerara sugar.
:37:55. > :37:56.After five minutes, add the toasted caraway seeds.
:37:57. > :37:58.Then pop the lid on and that's left to caramelise for
:37:59. > :38:49.What we're going to do now, Chef, is cut it a little.
:38:50. > :38:51.A little bit of cheap balsamic vinegar in there.
:38:52. > :38:55.I've blind baked my shortcrust pastry case in a flan tin
:38:56. > :39:13.Once the cheese is in, we need to whip up two large eggs
:39:14. > :39:14.with 200ml of lovely, rich double cream.
:39:15. > :39:18.And that's going to go on top to bin everything together.
:39:19. > :39:25.We've got salt in the cheese, salt in the pastry.
:39:26. > :39:27.If the bits of cheese are sticking out, it doesn't matter.
:39:28. > :39:34.I'm putting it in the oven at 200 degrees for around 25 minutes
:39:35. > :39:40.or until it's lovely and golden on top.
:39:41. > :39:42.To complement the tart, I'm making a lovely fresh pickle.
:39:43. > :39:46.For this, I need a pound of sliced red onions, the juice of two
:39:47. > :39:51.chilli flake to taste, salt, around one and a half tablespoons
:39:52. > :40:10.That goes in a sealed jar and the longer it's left, the better.
:40:11. > :40:12.Three hours minimum or overnight if you can wait.
:40:13. > :40:20.Drop the tin on top of an upturned bowl to release the mould.
:40:21. > :40:23.And there you have one gorgeous, golden goat's
:40:24. > :40:50.Just going to put a bit of mint and tarragon on it,
:40:51. > :41:01.It's that goat's cheese flavour, and then you've got
:41:02. > :41:12.You've got that lovely anise flavour but the goat's cheese is not hidden.
:41:13. > :41:15.Goat's cheese, caraway and onion marmalade tart.
:41:16. > :41:19.The caraway, brought up-to-date for this modern classic, Chef.
:41:20. > :41:37.Oh how I love a tart, especially a goat's cheese one.
:41:38. > :41:38.And there's more from their travels next week!
:41:39. > :41:41.Still to come on today's show: Nigella Lawson is showing
:41:42. > :41:44.She's making linguine with smoked mackerel using sultanas and capers
:41:45. > :41:48.Now, it's almost omelette time, and today's puns are in honour
:41:49. > :42:02.of everyone taking part in the London Marathon tomorrow
:42:03. > :42:05.You can either of you SPRINT up to the top of the board,
:42:06. > :42:09.It's been a while since you were both on so we might need
:42:10. > :42:13.Make sure your omelette's aren't RUN-ny, and MILES better
:42:14. > :42:27.That's more hell than heaven?! That's going into my tour.
:42:28. > :42:31.And will Jason, face his food heaven, black cod with miso
:42:32. > :42:34.OR his food hell, kimchi cabbage with presa pork and beans
:42:35. > :42:36.We'll find out at the end of the show.
:42:37. > :42:53.Come and cook some steak. How are you? Morning mate. That's a steak. A
:42:54. > :43:00.beautiful piece of steak. It's a prime piece of steak. What
:43:01. > :43:08.are you making? Bur fried steak with golden garlic with ox tail poutine.
:43:09. > :43:15.And the poutine? That was invented in Canada. What are you doing?
:43:16. > :43:23.Cooking the steak. And this? Cooking it in butter,
:43:24. > :43:28.garlic herbs and deep fry it. Deep fly it in butter! Really? When
:43:29. > :43:33.you say you are cooking a piece of steak it is not a matter of chucking
:43:34. > :43:37.it in the pan. With a piece of beef like that, there is a huge amount of
:43:38. > :43:42.respect and searching for the best quality. What are you looking for? I
:43:43. > :43:46.would buy from the butcher for sure. Ask questions about where the animal
:43:47. > :43:51.is from, what it's been fed on. How it was slaughtered.
:43:52. > :43:56.Question it to bits. In that beef, there are rivers of
:43:57. > :44:00.fat. That is important, isn't it? Yes, that flavours the meat. Fat is
:44:01. > :44:07.good. It is where all the flavour is in a good piece of steak. It not in
:44:08. > :44:15.Ness there, don't buy it? Yes. Sometimes you can't see it, it is a
:44:16. > :44:21.muscular, fat. What is your top tip for cooking the
:44:22. > :44:30.steak? Start it off hot. Then cook it slower, with a more gentle heat.
:44:31. > :44:33.That means it doesn't tense up. I'm cooking the chips, is there a
:44:34. > :44:43.special way you would like me to cook them? Cut them thick. And you
:44:44. > :44:47.cook them a certain way? Boiled for 15 minutes. And then a bit of
:44:48. > :44:53.dripping on the chips. A bit of beef with the beef, as
:44:54. > :44:57.such. And then cooked for about 180
:44:58. > :45:02.degrees. So three time, boil them first. And
:45:03. > :45:05.when you boil them, I will take the potatoes, chuck them into the
:45:06. > :45:11.boiling water, not cold. Is that right? Yep. I'll move the pan out of
:45:12. > :45:16.the way, so that they can see what you are doing. You take that one.
:45:17. > :45:23.Then that goes in and boils up. They cook to the stage of what? Until
:45:24. > :45:27.this are starting to crumble. You take them out as they are about to
:45:28. > :45:33.fall apart. Air dry them. Shake them. Then they go into the fat at
:45:34. > :45:38.130 or 140. For how long? About eight minutes.
:45:39. > :45:43.Depending on the thickness of the chips. And take them out a cool them
:45:44. > :45:48.again? Yes. You have a little bit of butter in
:45:49. > :45:52.there, Richard! Yes. It is, as I said.
:45:53. > :45:56.A little bit of butter. So, lots and lots of butter. The
:45:57. > :46:01.reason? It flavours the steak. It gives it a nice colour. You will see
:46:02. > :46:05.it start to colour up. That looks good, right? Well, it does make a
:46:06. > :46:10.huge difference. So the chips, I will do the third
:46:11. > :46:15.lot. The fryer is at 187. It will drop by a couple of degrees. Cook
:46:16. > :46:21.the chips. And then these are done with cheese.
:46:22. > :46:25.It is the curds from the cheese. If you can't find that, use a
:46:26. > :46:29.mozzarella. So the curds, this is the stage
:46:30. > :46:32.before the cheese is made. Before it is pressed down.
:46:33. > :46:36.So I take that. The chips are fryingway.
:46:37. > :46:40.You now have the garlic with the steak. The steak is cooking nicely
:46:41. > :46:43.and happily. We are not eating that steak. We are eating a different
:46:44. > :46:48.steak. There is one already cooked. I would
:46:49. > :46:51.rest this for at least 20 to 30 minutes.
:46:52. > :46:56.How long does it take to cook? 20 minutes.
:46:57. > :46:58.Good. That means I can eat it after wards! That's your after show snack.
:46:59. > :47:08.Brilliant. The process of putting a state
:47:09. > :47:13.quietly, resting it, and then you add some herbs? After that, the word
:47:14. > :47:17.is that we need to wash our hands because of the raw meat. I am going
:47:18. > :47:23.to wash my hands. Amazing how you read my mind. A piece of steak like
:47:24. > :47:28.that, a great piece of beef, I talk about respect and everything else,
:47:29. > :47:35.it is a special treat, isn't it? You wouldn't eat this too often. Every
:47:36. > :47:45.other week, maybe? Yeah, well... The last time you were here, you talked
:47:46. > :47:54.about your book, that was Hogg. You have a new one out? Yes, a Prime
:47:55. > :47:58.book about beef. Within the book, there is also barbecuing, the whole
:47:59. > :48:02.reference to barbecuing? Do you think that there is a world out
:48:03. > :48:06.there of people that are still scared of cooking over blame? I
:48:07. > :48:11.think it has taken off now. I think people love to barbecue. We have
:48:12. > :48:15.learned a lot over the last six or seven years about barbecue. Now
:48:16. > :48:19.everybody is in their back garden, doing it in summer. Not bad, great
:48:20. > :48:31.place to be. All of this stuff is your gravy? This is for gravy? Tell
:48:32. > :48:39.us, what do you do with these? I flour these. Seal them, lots of
:48:40. > :48:47.colour. I like Madeira, but you can use red wine. Slow cook, 160 degrees
:48:48. > :48:54.for three hours. Then you can make a lumpy gravy. You are really making a
:48:55. > :49:01.stew, then you take the gravy from that? Or it is in here? I am going
:49:02. > :49:07.to use the little chunks in the chips. You could use leftover stew?
:49:08. > :49:12.Yes, that would be fantastic. Make your stew first, save it for your
:49:13. > :49:18.dinner party with your chips and steak, then you haven't left over
:49:19. > :49:22.for the next day? Exactly. Although it looks like you have to cook
:49:23. > :49:26.everything immediately, you rest it for quite a long time, you cook your
:49:27. > :49:31.chips three times, so they can be put to one side. If you have people
:49:32. > :49:37.around for dinner, you don't have to do it all at once, you can have it
:49:38. > :49:42.ready to go? It is all about making it easy for yourself. The other
:49:43. > :49:48.thing for me, if I could a big steak at home, open the windows, the
:49:49. > :50:07.doors, is this right? Chips and cheese? Curds on top. I was hearing
:50:08. > :50:14.about Meatopia, are tickets left? I think there are some left, first
:50:15. > :50:21.weekend of September. It is a carnival of the carnivorous. You are
:50:22. > :50:30.underplaying it. There are people barbecuing, huge machines that come
:50:31. > :50:34.from America, smoke houses. DJs. Last year, we broke down and animal
:50:35. > :50:45.together. You broke down the animal, I cooked some of it. The thing is...
:50:46. > :50:50.You have this extraordinary world with all of the beef. Now that is
:50:51. > :50:56.done, you want that over? You're going to cook that for another ten
:50:57. > :51:04.minutes? Leave it to sit. That is my lunch when we finish the show, a
:51:05. > :51:07.nice glass of red wine, or what ever wide Olly decides to part with it.
:51:08. > :51:14.For anybody at home that wants to cook this, or any other recipes in
:51:15. > :51:26.the studio today, go to the website. The recipes are all there. What am I
:51:27. > :51:31.doing here? Poutine. Cheesy chips. I need to tell everybody at home that
:51:32. > :51:35.I have been waiting for this moment all day. In rehearsal, I wasn't
:51:36. > :51:40.allowed to eat the cheesy chips because everybody else did. I am
:51:41. > :51:49.going to have these cheesy chips all for myself. Covered in huge amounts
:51:50. > :51:59.of gravy. Look at that! Look how beautifully that is cooked. Then we
:52:00. > :52:06.put gravy on top. I'm very excited, everybody. Gravy across the top.
:52:07. > :52:12.Could you remind everybody what that is? Deep fried in butter prime rib
:52:13. > :52:26.of beef, Golden garlic, chips, cheese and gravy.
:52:27. > :52:36.That is what I call a state. Everybody in the crew is going,
:52:37. > :52:42.chips and gravy!? Then everybody in the north, going, we have that for
:52:43. > :52:49.years! I'm sorry, guys, if you are not going to get in...
:52:50. > :52:56.Use a gravy, that is a proper stew. It is this amazing thing. It is like
:52:57. > :53:01.soup, bread quality ingredients, great quality gravy. That is
:53:02. > :53:10.outstanding. Now you have to match that with wine. Boo a great shout is
:53:11. > :53:13.Malbec from Argentina. Hop across the Andes and you can find their
:53:14. > :53:29.signature red grape. You have to have nice wine, the meal
:53:30. > :53:36.is about 200 quid! It originated in Bordeaux, one of their blending
:53:37. > :53:41.grapes. Chile took it on and made their own. It was mistaken for
:53:42. > :53:48.Merlot, because it is so velvety. I reckon it is one of those gorgeous
:53:49. > :53:52.reds. That is lovely. Good fun, isn't it? You were talking about
:53:53. > :54:05.resting the meat. Any decent read, or white or rose, decanted, you get
:54:06. > :54:11.more flavour. Any joke will do. Into a joke first and then into the
:54:12. > :54:19.glass, maximise the aroma. It probably would not last very long.
:54:20. > :54:25.Superb. How are you doing, Jason? Anything would match that, but that
:54:26. > :54:29.goes with it. That is beautiful. We are going to leave you there.
:54:30. > :54:32.It's time to catch up with those Hairy Bikers, Si and Dave.
:54:33. > :54:48.They're in Somerset today, foraging for snails!
:54:49. > :54:51.They know a bit about foraging in this corner of Somerset.
:54:52. > :54:54.Folk once came from miles around to sample a local delicacy that
:54:55. > :54:56.could be found living wild in the nooks and crannies
:54:57. > :55:02.It's called the Mendip wallfish, better known to you and I,
:55:03. > :55:08.We all know the French love a snail, but in the '60s it was a Brit
:55:09. > :55:10.who put Helix aspersa back on the menu, when rocket
:55:11. > :55:12.scientist-turned-chef Paul Leyton began serving them in his restaurant
:55:13. > :55:25.Paul's son Nick and wife Pauline still have a treasure trove
:55:26. > :55:31.Nick and Pauline, we're here to see you because you're part
:55:32. > :55:41.My parents had a restaurant down the road in the '60s,
:55:42. > :55:43.and a new restaurant was opening in Bristol, Harvey's were opening
:55:44. > :55:46.a restaurant and they advertised they were going to serve
:55:47. > :55:52.Their building work fell behind so we thought we'd beat them to it.
:55:53. > :55:57.Snails are a traditional Mendip thing because they were eaten
:55:58. > :56:00.by local road men on a shovel at the side of the road
:56:01. > :56:05.We never expected that people would be so interested
:56:06. > :56:14.Snails were once a local treat in Somerset and just after the war,
:56:15. > :56:19.you could find people eating them as a snack in pubs.
:56:20. > :56:22.The Leyton's wanted to create a gourmet dish from the southwest.
:56:23. > :56:24.And their wallfish became renowned all over the country,
:56:25. > :56:29.from Delia to Egon Ronay and even the SAS.
:56:30. > :56:36."My regiment is responsible for running combat survival courses
:56:37. > :56:38."for officers and senior NCOs for the army.
:56:39. > :56:41."I wonder if you could help me by supplying enough Mendips snails
:56:42. > :56:48."for 40 people for the foraging dinner on 8th of April."
:56:49. > :56:52.You see, we British have always been great foragers, even our SAS.
:56:53. > :56:58.Thousands of snails for the restaurant were foraged and sent
:56:59. > :57:06.In order to store them all, Paul used his engineering skills.
:57:07. > :57:08.He converted a swimming pool into a snail pen,
:57:09. > :57:15.complete with electric fence to stop them escaping.
:57:16. > :57:19.Father sort of developed this and we made a time-lapse film of it.
:57:20. > :57:22.Put paint on the snails to see what they did during the night
:57:23. > :57:24.and how far they went and it's quite fascinating, charging
:57:25. > :57:27.round the swimming pool like a bat out of hell.
:57:28. > :57:31.Your father was a scientist first and a chef second.
:57:32. > :57:34.Very much so, but cooking is a science, when you know
:57:35. > :57:37.what flour does, what fats do, it's much easier to look at it
:57:38. > :57:44.Paul Leyton put the Mendip Wallfish on the map and carried on cooking
:57:45. > :57:51.them until he sold the Miners' Arms along with the recipe in 1977.
:57:52. > :57:54.It was taken over in the early '80s by Bob and Pat Reynolds,
:57:55. > :57:57.who were the last people to cook Wallfish for the paying public
:57:58. > :58:05.Luckily they live just round the corner and offered
:58:06. > :58:16.So these are your common garden snails that we get everywhere.
:58:17. > :58:22.That one's getting away, we better take him.
:58:23. > :58:28.So, Bob, how do you go about cooking these fellas?
:58:29. > :58:32.Well, the first thing to do is make sure they've not eaten anything
:58:33. > :58:34.that would harm you, so we purge them, that's done
:58:35. > :58:36.by feeding them lettuce, cabbage, anything like that.
:58:37. > :58:41.And after ten days, we kill them by putting them in boiling water.
:58:42. > :58:43.You know, this is fine-dining foraging, I like this, you know.
:58:44. > :58:47.I got out brambling with my mam, but you know, this is a bit, um...
:58:48. > :58:55.The snails we've found aren't ready to eat,
:58:56. > :58:57.so we're going to cook some that have been purged, using
:58:58. > :59:06.'Ex-Miner's Arms chef Pat is going to give
:59:07. > :59:12.the snails need removed from their shells.'
:59:13. > :59:16.Oh, look at that, now there's a tool of the trade.
:59:17. > :59:20.What you do with them is, you just pop it in there
:59:21. > :59:24.They taste great as well, I must say.
:59:25. > :59:32.They don't look the most attractive things, do they?
:59:33. > :59:43.And did them, usually, at 1,000 a time, not
:59:44. > :59:59.Now then, having done that, the next thing is, you get a hold
:00:00. > :00:02.of a snail and you stuff it in there like that, push it in,
:00:03. > :00:05.then you have to seal it off with some more butter on top
:00:06. > :00:09.'With the stuffing done, 'all that's left is to pop
:00:10. > :00:24.Oh, that's no good, I can't get to my shell.
:00:25. > :00:34.Wallfish, snails, whatever you want to call them -
:00:35. > :00:38.great British delicacy and fantastic to eat.
:00:39. > :00:48.Mendip Wallfish is a brilliant recipe with a really unique,
:00:49. > :00:55.We think it's a shame that they've all but disappeared from the menu.
:00:56. > :00:58.But maybe as more get interested in foraging,
:00:59. > :01:13.I think they call that slow food, don't they?
:01:14. > :01:22.Now it's time to speak to some of you at home.
:01:23. > :01:36.We have Michaela, from Surrey. How are you? Good, thanks. What is your
:01:37. > :01:44.question? I bought some shiitake mushroom, and I'd like some spicy
:01:45. > :01:49.recipes. We use them at the restaurant. You want plenty of
:01:50. > :01:56.chilli, soy sauce, miso is really nice with them. Fry them off, and
:01:57. > :02:05.then some chilli. Maybe an omelette? Maybe. What about heaven or hell?
:02:06. > :02:15.What about Jason? I love a bit of kimchi, but it has to be hell for
:02:16. > :02:25.me. Unbelievable. Unbelievable. Can use were live on air? Is that how
:02:26. > :02:28.you say mushrooms? -- can you swear. Ahead of the marathon tomorrow, can
:02:29. > :02:40.you suggest tasty, but light sources for pasta? Great question. You do
:02:41. > :02:47.your carbohydrate loading. Cheese and pesto? There you go. All
:02:48. > :02:53.experts. We've all done it. I've done it! Did you drink anyone? Can
:02:54. > :03:09.you imagine, walking round with that? Just to relax. What is the
:03:10. > :03:18.secret to Yorkshire puddings? Mine stay flat and don't rise.
:03:19. > :03:21.wards! That's your after show snack. Brilliant.
:03:22. > :03:26.Are Hot dripping, of course. And make sure that the eaveen is
:03:27. > :03:31.hot. Let's talk about Sunday roast,
:03:32. > :03:37.Yorkshire pudding and wine. If it is a roast beef. Go bold.
:03:38. > :03:44.Rioja is a really good bet for a Sunday roast. Rioja Reserva. They
:03:45. > :03:55.blend the grapes. They get the best out of them. What wine after the
:03:56. > :04:00.marathon?! Well, not a pint of wine! A pint of wine? Wonderful! We are
:04:01. > :04:04.back to the phones. The next caller is Roger from
:04:05. > :04:14.Cumbria. How are you, Roger? Hello, chefs. This is Roger.
:04:15. > :04:21.Thank you for taking my call. I've got two sackfuls of purple sprouting
:04:22. > :04:34.broccoli. I'm like looking for a recipe that does not involve a
:04:35. > :04:40.sauce. What do you reckon? A sauce with anchovy, mustard and chilli.
:04:41. > :04:45.I'm not fond of mustard, though. Well, take the mustard out. Roger,
:04:46. > :04:51.heaven or hell for Jason? Hell, please. I need to tell everybody out
:04:52. > :04:54.there, so you know, that these three will vote.
:04:55. > :04:57.So you never know. You still have a chance. Thank you for your
:04:58. > :05:02.questions. Always a joy. Keep on tweeting us. Now, it is time to
:05:03. > :05:06.Now, it is time to continue with Alice.
:05:07. > :05:09.Time now to continue OUR series of foodie films, this week presenter
:05:10. > :05:11.Alice Levine went off to Borough Market to make
:05:12. > :05:23.Over a third of produce doesn't make it to our plates. I'm heading down
:05:24. > :05:28.it Borough Market, one of the bust yet markets in the UK to find a
:05:29. > :05:33.clever solution to our little problem.
:05:34. > :05:41.Hi, Jenny. First things first.
:05:42. > :05:49.Tell me about Rubies in the Rubble? It is a brand of fruit and vegetable
:05:50. > :05:52.that would be otherwise discarded. The farmers, they reject fruit and
:05:53. > :05:58.vegetable because of size, shape, colour. The more I read about the
:05:59. > :06:06.environment Krunal imimplications of food waste. I became obsessed with
:06:07. > :06:11.the need to care about a food supply in the chain, using what we have,
:06:12. > :06:16.turning it into that we can enjoy. What are we looking for? We work
:06:17. > :06:23.directly with the farmers. But here in the market we are making a spicy
:06:24. > :06:27.chutney. These ones, I love using a tomato that no-one else will buy,
:06:28. > :06:31.like that. It will make a delicious-tasting chutney. Yum.
:06:32. > :06:37.Can't wait. Let's do it. OK, Jenny. You're going to show me
:06:38. > :06:43.how to make the first ever relish you created. This spicy tomato.
:06:44. > :06:47.So we have oilen the go. We add the onion and the spices to let them
:06:48. > :06:52.roast. That will flavour through. You want it so that the onions
:06:53. > :06:57.soften and then as soon as that is ready you add the sugar and vinegar
:06:58. > :07:03.and top it up with masses of tomatoes. That will simmer down. You
:07:04. > :07:07.want to leave it for four hours until you have a similar consistency
:07:08. > :07:12.as that. Would you like to try some of the spicy tomato.
:07:13. > :07:17.I would love to. I thought you would never ask. The ratio of cheese to
:07:18. > :07:21.bread should be equal. Oh, my goodness.
:07:22. > :07:26.Hopefully you can taste the spices that we have put in. I think this is
:07:27. > :07:34.a lovely fresh one. Mmm, my goodness! So, Jenny's paving
:07:35. > :07:39.the way, showing that waste food can be useful and delicious. Waste not,
:07:40. > :07:43.It just goes to show what you make from leftovers.
:07:44. > :07:44.It's time for the omelette challenge.
:07:45. > :07:47.Neither of you are on the board, so the pressure is on!
:07:48. > :08:02.I'd like to get on the board, to be honest. Richard, anyone you would
:08:03. > :08:10.like to beat? I would like to beat Diane Henry. What has she done? What
:08:11. > :08:15.is her time? 53. Right up there. So the world champion, presently,
:08:16. > :08:19.still, 14.76 seconds. To make an omelette.
:08:20. > :08:25.Right, now, no pressure! Was it an omelette.
:08:26. > :08:28.Apparently it was. The world record people, Guinness
:08:29. > :08:34.were here. Was he breathing fire?! Now, you
:08:35. > :08:39.know the rules. A three-egg omelette. Using any of
:08:40. > :08:45.the ingredients in front of you. It must be an omelette, not scrambled
:08:46. > :08:49.eggs. The time stops when the omelette hits the plate. That means
:08:50. > :08:54.that everybody at home can watch as the clocks are about to go on the
:08:55. > :09:02.screen. Are you both ready? Yep. I love that look of your's, Richard,
:09:03. > :09:12.I really do! Here we go! Three, two, one, go! It takes him half an hour
:09:13. > :09:16.to cook a steak! Look at that. Three eggs, omelette, butter.
:09:17. > :09:24.Lisa has the eggs in, Richard. A bit of seasoning.
:09:25. > :09:29.The omelette, please. How did he do it in 14 seconds? I
:09:30. > :09:41.don't know. Looking good.
:09:42. > :09:44.Oh, look at that So, there we go.
:09:45. > :09:49.There we go. I have to tell you that this is a
:09:50. > :09:53.rare privilege. It is a rare privilege because we actually have
:09:54. > :09:59.cooked eggs that are omelettes. Thank you both.
:10:00. > :10:04.Yes! That's fantastic. That will mean, I hope, let's just taste it...
:10:05. > :10:13.I love that sort of burnt butter background.
:10:14. > :10:18.Thank you! That's all right! This one, I watched Richard, you even
:10:19. > :10:22.seasoned yours. Perfect, Richard. Thank you very
:10:23. > :10:28.much. Richard, you wanted to beat Diane
:10:29. > :10:34.Henry. Which was 53.17. 36. .48. You beat Diana.
:10:35. > :10:37.So you are here somewhere. Let's put you there.
:10:38. > :10:51.Good. Lisa? You beat the bloke! 31.12.
:10:52. > :10:56.There we are. Brilliant. I have to say, I'm really, really
:10:57. > :11:01.impressed. That's really good. I have not, this is the first time,
:11:02. > :11:03.I have to tell you, that I have done Saturday Kitchen and eaten two
:11:04. > :11:09.edible omelettes. Thank you very much. It's turning out to be a great
:11:10. > :11:18.show. As a great show, will Jason get his food heaven? Black cod with
:11:19. > :11:19.miso? Or the hell, cabbage. The deciding votes is left with these
:11:20. > :11:25.three. We'll find out after Nigella Lawson
:11:26. > :11:28.makes a linguine dish There is a reason that most
:11:29. > :11:43.people buy ice cream. The thing is, it can be incredibly
:11:44. > :11:45.complicated to make. One, most ice cream needs
:11:46. > :11:47.a custard as its base. And the second thing is, you need
:11:48. > :11:50.an expensive, fancy machine. But my no-churn, one-step coffee ice
:11:51. > :11:53.cream is really so simple, I mean, You start off with this
:11:54. > :11:56.very elegant ingredient, I want two tablespoons
:11:57. > :12:03.of instant espresso powder. And all I need to do now is wait
:12:04. > :12:32.till that rather magnificently manila-toned cream has whipped
:12:33. > :12:34.to soft but thick peaks. You can use any but I rather
:12:35. > :12:48.like acting as if I've To write on, just in case I forget
:12:49. > :12:52.what I'm doing, which happens I love the colour of this
:12:53. > :13:06.as well as the taste. When you freeze any food,
:13:07. > :13:19.it numbs the flavour a bit. So you eat ice cream so cold
:13:20. > :13:23.you want the flavours to be slightly And emphatic they most
:13:24. > :13:28.certainly are. This is the hardest part for me,
:13:29. > :13:31.actually getting something from one And the great thing about this ice
:13:32. > :13:36.cream is that it keeps that texture and all that airiness once
:13:37. > :13:42.it's frozen, too. FREEZER BEEPS ..which
:13:43. > :13:55.is serenading me. FREEZER BEEPS I would so much rather
:13:56. > :13:59.have a walk-in larder And the only thing that makes me
:14:00. > :14:04.as happy as being in Italy There's not enough time in this life
:14:05. > :14:09.for me to go through all my beloved But I have got some that
:14:10. > :14:15.are hot favourites - It's fortified wine from Sicily
:14:16. > :14:24.and just adds instant depth and sort of a husky resonance to anything
:14:25. > :14:35.that you're cooking. Oh, well, my new passion
:14:36. > :14:37.is for golden sultanas. And, of course,
:14:38. > :14:40.there has to be pasta. And I need this for my linguine
:14:41. > :14:44.with smoked mackerel. Although it's incredibly simple
:14:45. > :14:47.to make, the flavours are so complex And now for the sultanas,
:14:48. > :14:55.which I want to steep a little. Might as well use the pasta
:14:56. > :14:58.water before I salt it. Not much needed because
:14:59. > :15:04.they are quite soft. Slip in this golden linguine,
:15:05. > :15:13.my blonde tresses. Going to leave the heat low
:15:14. > :15:18.and while the oil warms, They're much easier
:15:19. > :15:24.than a regular onion... I might get my mezzaluna out just
:15:25. > :15:43.to chop this a bit finer. It's based on the Italian
:15:44. > :15:54.pasta with sardines. Well, I've used something
:15:55. > :15:56.from the English larder instead which is mackerel,
:15:57. > :16:00.smoked mackerel, because I always have this in the fridge,
:16:01. > :16:03.so it makes it an easy go-to You just need to flake the mackerel
:16:04. > :16:08.and peel away the skin. Before I add the mackerel,
:16:09. > :16:11.I want a splosh of Marsala. Now I'll just squeeze
:16:12. > :16:27.out the sultanas. And with that goes capers,
:16:28. > :16:32.vinegary and sharp, really punctuating the sweet mellowness
:16:33. > :16:38.of the sauce so far. The joy of using smoked mackerel is,
:16:39. > :16:41.of course, it's already cooked, so the minute the mackerel is warm,
:16:42. > :16:45.your sauce is done. So now I just need to see
:16:46. > :16:54.whether I'm as happy with my pasta. And now on top, the sauce with all
:16:55. > :17:16.those beautiful bronze colours. I have been harbouring some pine
:17:17. > :17:19.nuts here, toasted pine nuts. The Sicilians, when they make
:17:20. > :17:27.their pasta with sardines, use wild fennel, which we don't
:17:28. > :17:35.have, so I'm going for dill. Going to add a bit
:17:36. > :17:37.of red wine vinegar. I love that breath of aniseed
:17:38. > :17:51.so I want a final topping of dill. And although this was really quick
:17:52. > :18:22.to make, I think I shall linger She makes it look so easy. In she
:18:23. > :18:37.goes, a bit of pasta. Jason, it is that time. You find out if you face
:18:38. > :18:48.Food Heaven or Food Hell. Heaven would be cod, with Mirren, miso.
:18:49. > :18:56.Rosemary crisps. Hell, on the other side, is that beautiful piece of
:18:57. > :19:02.presa pork, cabbage, fried with chilli, beans, kimchi, shallots,
:19:03. > :19:12.pork mince and lardons. And then ssamjang, an amazing fragrant Korean
:19:13. > :19:16.source. The callers voted for hell. I looked at the hashtag as well,
:19:17. > :19:21.they also held. The casting vote is from these three.
:19:22. > :19:36.I am thinking about the spice, with pinot grigio. Heaven, of course.
:19:37. > :19:49.Let's get rid of that. We need to get rid of that. We need to get rid
:19:50. > :19:58.of the cabbage. Lovely. I am going to do the cod. I would like you to
:19:59. > :20:04.do some spinach, in a mixture of dashi broth, soy sauce and sugar.
:20:05. > :20:09.Then toasts says recedes and grind them down here to make almost like
:20:10. > :20:18.peanut butter paste. -- says Amy seeds. Richard, this is nose flute.
:20:19. > :20:27.Slice it. Then you decry it like crisps. These recipes are not that
:20:28. > :20:31.difficult. It's about good ingredients. The first one to try to
:20:32. > :20:39.find is the lack cod. It's not really cod. It is not the same
:20:40. > :20:45.texture. I don't want it, then. Don't you start. We have liked you
:20:46. > :20:51.up until now. It is a lot firmer. It is a more oily fish. Take off some
:20:52. > :20:55.big bits. This is done a couple of days before you want to cook. That
:20:56. > :21:02.is the bit that throws me, how do you know what you want to eat in two
:21:03. > :21:04.days? I am a spare of the moment kind of guy. Sometimes you have to
:21:05. > :21:19.do shopping and plan for things. Where did you first have black cod?
:21:20. > :21:25.I went to a restaurant in London for a meeting, it was like Japanese
:21:26. > :21:30.fusion. Somebody said, have you had this? I had never had it before. It
:21:31. > :21:42.was so nice. It's quite sweet. It's like a pudding. It is really sweet,
:21:43. > :21:48.I will show you why. That is sugar. This is sake, mirin, which is a
:21:49. > :21:52.sweet rice wine. To that, you aren't miso, the by-product of soy sauce.
:21:53. > :21:58.The beans that are left over, you have this lovely stuff, miso. As you
:21:59. > :22:03.rightly said, it is very sweet. About half sugar.
:22:04. > :22:09.It is a way of preserving fish, a very clever way. When you preserve
:22:10. > :22:18.it like this, it does hold for a really long time. How are they
:22:19. > :22:22.doing? They are good. Jason, I meant to ask, you have done so meetings,
:22:23. > :22:29.presenter, acting, is there a particular aspect you like or that
:22:30. > :22:33.makes you nervous? I always get nervous on stage, but that is
:22:34. > :22:37.natural. There is a famous Bob Monkhouse quote, if you stop getting
:22:38. > :22:40.nervous, you should stop doing it. You get nervous because you care,
:22:41. > :22:49.you want it to be good and people spend a lot of money. Doing the
:22:50. > :22:53.musicals was one of my favourites. Chitty Chitty Bang Bang? That was
:22:54. > :22:58.one of my favourites. They say don't work with children, these children
:22:59. > :23:08.are phenomenal. It is hard work, the whole show, two hours. You do about
:23:09. > :23:16.two miles just running around. From Chitty Chitty Bang Bang, back to the
:23:17. > :23:21.cod. That goes in there. The miso mixture, flesh side down, that is
:23:22. > :23:25.the presentation side. When it stops sizzling, that is time for it to
:23:26. > :23:35.come out. Richard has got some crisps, which are amazing. That is a
:23:36. > :23:44.lotus root. Really cool. It looks similar to what you had? Almost
:23:45. > :23:49.identical. That looks lovely, and that goes in the oven for two or
:23:50. > :24:00.three minutes. I do not know what you put in My Fitness Pal Norma For
:24:01. > :24:07.This. Talking About Fitness, How Long Will You Be On Tour? One Year,
:24:08. > :24:15.Maybe Longer. Last Year, I Just Went For It. This Time, I've Got Kids.
:24:16. > :24:20.You will be on the road, eating, do you have a plan? A nutritionist? I
:24:21. > :24:26.need to have a plan, this time. 12 o'clock at night, driving home,
:24:27. > :24:32.nobody is serving salad. You have to work out what you can find. You are
:24:33. > :24:38.going to be really hyped from being on stage? I can't really eat before,
:24:39. > :24:42.I feel to nervous. So you are starving afterwards. Have you got a
:24:43. > :24:46.routine beforehand, what you always do? Not particularly. Not like a
:24:47. > :24:54.sportsman, it is not that professional. Look at these. So
:24:55. > :24:59.simple. You can buy these in the Chinese shop, we have done is really
:25:00. > :25:04.quickly. Lisa has a mixture of spinach and the sesame seeds. It is
:25:05. > :25:07.very Japanese -based. This is the marinade that goes over the fish.
:25:08. > :25:15.You put that across the top of that, there. That just sits there like
:25:16. > :25:18.that for two days. Part of me was hoping there was a special
:25:19. > :25:25.ingredient that wasn't sugar that made it so nice. It's OK, there is
:25:26. > :25:35.spinach, there is mushroom. That is really good for you. There is fish,
:25:36. > :25:40.which is good for you. Olly has wine, grapes, one of your five a
:25:41. > :25:50.day. If you could make these into cylinders, that would be great.
:25:51. > :25:56.Good, aren't they? They look like the packets of funny things you get
:25:57. > :26:00.in a service station. Where have you all gone? You have all disappeared.
:26:01. > :26:09.We are hanging out. That is delicious. A couple of spoonfuls of
:26:10. > :26:17.sauce. I am saying now, lots of flavour. Don't make it too
:26:18. > :26:22.complicated. These days, with online stuff, you can buy stuff online
:26:23. > :26:27.quite easily. But Chinatown, any place you go to, Manchester, that is
:26:28. > :26:31.where you are from? You grew up in the Triangle of... The Triangle of
:26:32. > :26:36.death? I don't know where that phrase came from, it came from a
:26:37. > :26:41.journalist, I grew up in Moss side. It is out of Baghdad, the real one.
:26:42. > :26:46.They called it the triangle of death. I thought, it's OK, I play
:26:47. > :26:51.football outside. You come out of the Triangle of death, you find
:26:52. > :26:58.Chinatown in Manchester. A piece of fish, it doesn't take long to cook.
:26:59. > :27:02.Server that on top of there. You have black cod. There is your
:27:03. > :27:05.heaven. I will get you a knife and fork. You have been a wonderful
:27:06. > :27:15.guest. Thank you very much indeed. Come and join us. Wine? With this
:27:16. > :27:20.kind of dish, my go to great, South Africa has made it their own. Lots
:27:21. > :27:27.of young winemakers in this area. This is the wild olive, you can get
:27:28. > :27:32.it for eight quid. It works a treat, the balance of the sweet and savoury
:27:33. > :27:36.nature. Refreshing, for the crunchy crisps. Fruity character to go with
:27:37. > :27:41.the source. You want something that is completely delicious. That
:27:42. > :27:44.doesn't necessarily break the bank. For me, the young winemakers out
:27:45. > :27:58.there are doing great things with older farms. Old vines produce less
:27:59. > :28:04.fruit, with more intensity. Quite a find. While we talk about finding
:28:05. > :28:10.wines, going to shops, the wine is good, what do you think of that?
:28:11. > :28:16.Restaurant quality. I would expect it from you, but that is exactly how
:28:17. > :28:21.it tastes. Is it heaven? Absolutely, gorgeous. Now, when you come home at
:28:22. > :28:30.night, you know how to do it. In the oven for a couple of minutes, and
:28:31. > :28:35.you are done. Get yourself and other -- an oven on your tour bus. I've
:28:36. > :28:36.had a great day. That is all from us today. Thanks to our great studio
:28:37. > :28:39.guests. Thanks to our great studio guests,
:28:40. > :28:42.Rich Turner and Lisa Allen, Jason Manford and wine expert Olly
:28:43. > :28:44.Smith! All the recipes from the show
:28:45. > :28:46.are on the website: Next week Michel Roux is hosting
:28:47. > :28:49.with guests Cyrus Todiwala, Nick Deverell-Smith,
:28:50. > :29:00.Jane Parkinson and If you are running the marathon, I
:29:01. > :29:17.think you are all heroes. Happy Saturday to all. Goodbye for
:29:18. > :29:20.It's time to clock in... Whoooa!