22/04/2017 Saturday Kitchen


22/04/2017

Similar Content

Browse content similar to 22/04/2017. Check below for episodes and series from the same categories and more!

Transcript


LineFromTo

Let's kick-start the weekend together

:00:00.:00:11.

with our menu of magnificent mouth-watering food.

:00:12.:00:13.

I'm John Torode and this is Saturday Kitchen Live!

:00:14.:00:33.

Live in the studio today are chefs Lisa Allen and Richard H Turner,

:00:34.:00:39.

Good day to you all. How are you? Great. Really good.

:00:40.:00:52.

Great to have you all here. Lovely smiling faces, clean and crisps!

:00:53.:01:01.

Lisa, what are you cooking for us? I'm cooking smoked bacon fat

:01:02.:01:03.

potatoes, sour cream and wild garlic.

:01:04.:01:08.

Bacon-fat potatoes. Sounds brilliant.

:01:09.:01:11.

Richard, what are you cooking for us? I'm cooking bur fried steak with

:01:12.:01:16.

golden garlic with ox tail poutine. Steak, butter, chips, cheese, gravy.

:01:17.:01:19.

You might be my favourite person! Brilliant! Olly, welcome to the

:01:20.:01:24.

studio. Thank you very much, the first time

:01:25.:01:27.

in ten years. Is that right? Yeah, it is.

:01:28.:01:32.

You are going to talk to us about wines from all over the world.

:01:33.:01:38.

, cheese and chips. Everything should be cheese and chips in my

:01:39.:01:42.

view. But what about everything else, the

:01:43.:01:47.

potatoes, the soup, the steak, dreamy.

:01:48.:01:52.

And we've also got some brilliant BBC foodie

:01:53.:01:54.

films from Rick Stein, The Hairy Bikers, The Spice Men

:01:55.:01:56.

Now, our special guest is one of the country's finest

:01:57.:01:59.

Known for top shows like 8 Out Of 10 Cats, and more recently

:02:00.:02:03.

the Nightly Show and he presented the Olivier Awards, and the exciting

:02:04.:02:06.

news is that he's just announced another big tour please welcome,

:02:07.:02:09.

APPLAUSE How are you, mate? Really well.

:02:10.:02:19.

Really well. You look really well. You look

:02:20.:02:23.

really fit. I was coming up to the Nightly Show.

:02:24.:02:28.

I had been reading in the papers some of the reviews, and I thought I

:02:29.:02:33.

that would loose weight to take it off the table with the Twitter

:02:34.:02:37.

storm. I had to, really. I was looking in the mirror brushing my

:02:38.:02:43.

teeth, my body carried on wobbling after I finished brushing my teeth.

:02:44.:02:48.

I thought, that has to stop. If I ever whisk, and my belly move,

:02:49.:02:53.

I know it's time to go down to the gym! And you're going on tour? That

:02:54.:02:59.

starts in September. Going to Edinburgh festival in August. And

:03:00.:03:03.

then it kicks off in January. Yeah, back on tour.

:03:04.:03:07.

Amazing. We are talking about that a lot and

:03:08.:03:11.

you, and also your heaven and hell? Oh, yes. I love the show, when I

:03:12.:03:17.

watch other people do it, and they ask about the hell, well, I like

:03:18.:03:22.

everything. So I struggled a bit. Heaven, I was in a restaurant,

:03:23.:03:26.

somebody asked if I had tried black cod. I had never had it before, I

:03:27.:03:31.

thought it was amazing. I don't even know how to find it at the

:03:32.:03:34.

supermarket. OK. So that's the heaven, the hell?

:03:35.:03:38.

Cabbage. Cabbage? I know it is picky. I think

:03:39.:03:43.

it is from early on in life. I'm sure it's OK.

:03:44.:03:48.

When you get to heavy and hell, I think we can get to convert you.

:03:49.:03:53.

I hope so. The one that I had a school was horrendous. Well, let's

:03:54.:03:57.

Well, for your food heaven I am going to make black cod with miso.

:03:58.:04:01.

First I'll grill fillets of cod that have been

:04:02.:04:04.

steeping in a Saikyo miso, made with mirin, miso and sugar

:04:05.:04:06.

for two days and then baked in the oven until crisp and then

:04:07.:04:13.

Wow, that sounds unbelievable. Lots of good things.

:04:14.:04:21.

But if hell gets the vote then its cabbage!

:04:22.:04:24.

I am going to make presa pork with beans, kimchi

:04:25.:04:26.

First to pan fry a prized cut of Spanish pork,

:04:27.:04:29.

I'll then cook pork mince with pancetta, shallots, and a mix

:04:30.:04:34.

Then I'll chop the kimchi cabbage into the beans.

:04:35.:04:37.

I'll then fry more cabbage with chilli and oil and finally

:04:38.:04:40.

serve with the Korean paste ssamjang, made with

:04:41.:04:42.

So you might like cabbage at the end of the day.

:04:43.:04:50.

I don't even know what half of that stuff is.

:04:51.:04:55.

Now if you'd like the chance to ask any of us a food or drink

:04:56.:05:10.

question today then call: 0330 123 1410.

:05:11.:05:11.

I'll also ask YOU if Jason should face his food heaven

:05:12.:05:16.

If you're watching us on catch up then please don't ring

:05:17.:05:23.

You can also get in touch through social media

:05:24.:05:27.

Food time. Good morning. First up.

:05:28.:05:42.

This is your second time on Saturday Kitchen? Yes.

:05:43.:05:47.

I'm excited. Bacon and fat potatoes with wild

:05:48.:05:50.

garlic soup. Tell us about it.

:05:51.:05:56.

I have picked this as there is an abundance of garlic in the woods.

:05:57.:06:03.

It's a powerful flavour but incredible.

:06:04.:06:05.

It is really interesting to use in cooking.

:06:06.:06:19.

Take the skins off the potatoes, and we're going to slice them to make

:06:20.:06:27.

them crispy. Same with the bacon. Then fry that? Yes, fry it with the

:06:28.:06:33.

Bacon so it releases that fact. This is the garnish for the soup? Yes,

:06:34.:06:38.

what we have tried to do, people think that soup is just soup, but I

:06:39.:06:42.

want to elevate it. Simple things like using potatoes, sour cream,

:06:43.:06:49.

rather than just using standard croutons. I am a massive fan of

:06:50.:06:56.

soup, I think it is really underrated. This is long cooked,

:06:57.:07:02.

slow cooked? What is the secret? The secret for me is that you have to

:07:03.:07:06.

cook it fast, to keep more of the flavour and nutrients. There is

:07:07.:07:11.

nothing worse than making a soup, you leave it on the stove for 30

:07:12.:07:15.

minutes, it just boils away the flavour. I think that is great, use

:07:16.:07:19.

the best ingredients you can possibly find.

:07:20.:07:23.

That broth is really good for you, that is what I love about it. As a

:07:24.:07:30.

fan of Asian food, big bowls of soup are more than just a side dish, it

:07:31.:07:39.

is a meal. What I got here is onions, potatoes, I am going to put

:07:40.:07:41.

that into a hot pan with some butter, sweat that off until they

:07:42.:07:47.

lose that crunch. Then add some stock. Because wild garlic is quite

:07:48.:07:54.

harsh on the palate, ultimately, people think that wild garlic is

:07:55.:07:59.

going to be a green soup. In this case, it isn't. I have taken water,

:08:00.:08:06.

onions and wild garlic, put them into the pan and bring them to the

:08:07.:08:13.

boil. Then just let them set. It is better to do it overnight, to

:08:14.:08:18.

intensify the flavour. You have made stock from wild garlic? Exactly. I

:08:19.:08:24.

think it is sometimes a bit strong. Really overbearing. You say you walk

:08:25.:08:31.

through the woods and you can smell it, you keep that stuff as well.

:08:32.:08:36.

It's really strong. That's the thing. Working with ingredients like

:08:37.:08:40.

this is really incredible, I think. You got to look at it, stand back

:08:41.:08:44.

and say, how can I use that product, pollard the best of the flavours? By

:08:45.:08:49.

infusing it, you get much more subtle flavour. It gives you an

:08:50.:08:52.

impact and punch that does not overpower anything else in the dish.

:08:53.:08:58.

I think that's great. I'm a little bit... Anti-wild garlic? Not really,

:08:59.:09:05.

a piece of asparagus and wild garlic, as long as it is a tiny bit,

:09:06.:09:12.

I am fine with it. I just feel it it is a bit heavy. This soup is

:09:13.:09:18.

inspired by jacket potato? Exactly, the lovely flavours. Who doesn't

:09:19.:09:22.

love jacket potato with sour cream? That kind of thing. It wasn't until

:09:23.:09:28.

I came to this country that I realised a jacket potato was a meal.

:09:29.:09:32.

I thought it was a side dish to a stake in America. You have it as a

:09:33.:09:34.

whole meal? It's filling, isn't it? It is really interesting to use in

:09:35.:09:42.

cooking. You have a jacket potato in the

:09:43.:09:49.

restaurant? It is inspired from that dish. We salt bake the potatoes and

:09:50.:09:58.

take the skins off. Put them in a bag with more fat on them and stuff

:09:59.:10:01.

like that. Did I do something wrong there? No.

:10:02.:10:05.

No. No. So you oil the potatoes, the fat is

:10:06.:10:13.

there, you add garlic and thyme? Yes, and here we have onions and

:10:14.:10:19.

potatoes, cooking them out with no colour and then we add the stock in,

:10:20.:10:24.

which is here. And these bits of potato I shred to

:10:25.:10:29.

make chips? Yes. With the potatoes, we take the skins off but why not

:10:30.:10:35.

use them. Crisps them up in a fryer with lots of salt and they are a

:10:36.:10:39.

lovely texture. That is like the crouton, really.

:10:40.:10:44.

With the Sunday roast we get the peelings, dry them out and put them

:10:45.:10:49.

into the oven with oil and crisps them up, the kids love them. It is a

:10:50.:10:55.

pre-Sunday roast snack! Probably not right but anyway! Now, the other

:10:56.:11:00.

thing is, you and I worked together once.

:11:01.:11:05.

Yes! I want to tell you how long ago that was... Go on. 1998. Really.

:11:06.:11:16.

So, you have been in Norfolk now? 14 years. I'm still only 21, though!

:11:17.:11:22.

So, tell me, when you started, what position did you start as? I went in

:11:23.:11:30.

as a demi chef. So learning to run a section. From there I have risen up.

:11:31.:11:38.

But the biggest thing for me. Come on, tell the world what you do

:11:39.:11:47.

now, from demi chef? Executive chef! Wow. Hey, don't double-dip! Sorry!

:11:48.:11:55.

That's right So, you are now... So, I'm the

:11:56.:11:59.

executive chef. So it goes to show, really, work

:12:00.:12:04.

hard, stay in one place, watch what goes on and keep with it.

:12:05.:12:07.

Yep. What do you think is the success of

:12:08.:12:16.

somewhere like Northcote? It is that we are always improving, moving

:12:17.:12:20.

forward. Cooking techniques change all the time. You have to keep on

:12:21.:12:26.

board with that. I keep the staff energised and doing new things.

:12:27.:12:32.

You expanded too? Yes, the expansion went on for five years. We have

:12:33.:12:39.

finished now. We basically from 14 bedrooms to 26 bedrooms. It changes.

:12:40.:12:43.

So people are staying at the hotel and eating your food? Yes. Well, it

:12:44.:12:49.

is fascinating. If you have a question at home. Please give us a

:12:50.:12:51.

ring. I'll also ask YOU if Jason should

:12:52.:13:03.

face his food heaven If you're watching us on catch up

:13:04.:13:08.

then please don't ring You can also get in touch

:13:09.:13:12.

through social media So, let's get on.

:13:13.:13:27.

In here we have a squeezy bottle with the wild garlic oil. That goes

:13:28.:13:33.

on the plate as well. With the oil, you blanch the wild garlic and put

:13:34.:13:37.

it in a blender with the oil and blend it up.

:13:38.:13:42.

And that's the soup? Yes, this is the soup. You can see how quickly

:13:43.:13:45.

it's been cooked. And you just blend it.

:13:46.:13:50.

If you want the to leave it correspondent, or leave bits in it.

:13:51.:13:55.

People like soup with bits in it. But I think it is nicer smooth.

:13:56.:14:00.

The potatoes are a thickening agent. They are, yes.

:14:01.:14:06.

So, we are going to plate this up. I love the smell of bacon and

:14:07.:14:10.

potatoes. I love the smell of the soup. And the little bit of wild

:14:11.:14:18.

garlic... Righto! Let's get that on. . OK, are you ready to serve, Lisa?

:14:19.:14:23.

Yes. You do that.

:14:24.:14:26.

Thank you very much. So we have sour cream. We actually

:14:27.:14:34.

make our own sour cream. Oh, I love machinery but I can never

:14:35.:14:38.

work it out. It frightens me a little.

:14:39.:14:43.

So, you are garnishing that bowl. This goes on the side.

:14:44.:14:46.

Yes. I love you can take potatoes, sour

:14:47.:14:52.

cream, a built of bacon and make it look so fantastic and smell so

:14:53.:14:56.

delicious in a number of minutes. Look at this, wild garlic oil. A bit

:14:57.:15:03.

of flowers on the top and the crisps for texture.

:15:04.:15:07.

You are using everything, the fat from the bacon, everything there.

:15:08.:15:11.

It looks amazing. Absolutely amazing.

:15:12.:15:17.

What is that? Basically it is wild garlic soup, bacon fat potatoes and

:15:18.:15:19.

some sour cream. And this is what happens!

:15:20.:15:26.

Beautiful. It smells fantastic. Here we go. Jason, your first course of

:15:27.:15:31.

the day. OK, look at this. Isn't that so clever? I love

:15:32.:15:44.

watching people work, who know their craft. It's absolutely fantastic.

:15:45.:15:50.

I'm scared about using a spoon. It is your bowl, you are different.

:15:51.:16:01.

That is lovely. Ollie, wild garlic, strong flavour, potatoes are subtle.

:16:02.:16:05.

What do you do with wine? Garlic is one of my favourite flavours. There

:16:06.:16:12.

is one wine that works sensationally every time, if you are cooking with

:16:13.:16:19.

garlic. Rose from Provence. This is Tesco Finest. It stacks up with the

:16:20.:16:24.

intensity. It has a dry, yet fruity intensity. They don't macerate the

:16:25.:16:33.

skins of the grape very long. If you want it to look dark, you leave them

:16:34.:16:39.

on longer. In Provence, they blend them together. It just adds to

:16:40.:16:46.

different layers of flavour within the Rose. For me, it is a winner for

:16:47.:16:50.

summertime. What a treat with garlic. How much is that? Eight

:16:51.:16:59.

quid, in Tesco. You put that bottle down in the perfect place, perfect

:17:00.:17:03.

label, you get a gold star. What do you think? Great, the smell of it is

:17:04.:17:10.

beautiful. Summertime, isn't it? Jason, how is that, with your first

:17:11.:17:15.

glass of wine? Lovely, a bit early for me. I work on Australian time,

:17:16.:17:21.

it is much better. Outstanding. Richard, you are going to cook next?

:17:22.:17:27.

What are you going to make? Butter fried steak, chips, cheese, garlic.

:17:28.:17:36.

Have you ever been asked what wine goes with cheesy chips? Anything in

:17:37.:17:42.

your hand, I reckon! Absolutely, still time for you at home to ask a

:17:43.:17:46.

food or wine question. Just give us a call.

:17:47.:17:57.

You can tweet a question, use the hashtag #SaturdayKitchen.

:17:58.:18:05.

Sit back because it's time now to join Rick Stein on his foodie

:18:06.:18:08.

He's continuing his trip around Malaysia.

:18:09.:18:10.

Being an admirer of Joseph Conrad, I can't help but think what he must

:18:11.:18:26.

have seen here when Pennine was enjoying a trade boom in cloves,

:18:27.:18:34.

nutmeg and pepper. It was linked by ships selling to madras and

:18:35.:18:37.

Singapore, so there would be miles of little warehouses busy loading

:18:38.:18:43.

cargo. Crews would go ashore looking for a good time. It still has faint

:18:44.:18:48.

echoes of that life. But for Conrad, this place would have been mana from

:18:49.:18:51.

heaven for his novels. 'There's not a great deal of love,

:18:52.:18:58.

generally speaking, 'I know the Chinese, for instance,

:18:59.:19:00.

would rather have brand new ones.' My great grandfather was a Methodist

:19:01.:19:05.

missionary in Guang Jow in China. I went out there recently to do a TV

:19:06.:19:08.

programme about him. Penang didn't disappoint and I'd

:19:09.:19:11.

go back like a shot, I'm off to Langkawi Island

:19:12.:19:19.

to the north of Penang. I've been on holidays here, staying

:19:20.:19:30.

in traditional houses like this. I really like it, although these

:19:31.:19:37.

places are not mosquito-proof. But you do feel you're actually

:19:38.:19:42.

in a strange and romantic place, and not in some air-conditioned

:19:43.:19:46.

high-rise hotel with muzak. All the time I've been

:19:47.:19:54.

making seafood programmes, I've always wanted to go

:19:55.:19:56.

out squid fishing. Well, I have been out

:19:57.:20:00.

on one or two occasions, It's a very calm sea,

:20:01.:20:02.

the tide's right, there's loads of squid at the moment and it's

:20:03.:20:09.

overcast - yes, it's gonna happen! Well, all I do know is that they've

:20:10.:20:19.

put these lights on, they're waiting for the squid,

:20:20.:20:22.

for it to get dark, and then they'll turn these lights on and just

:20:23.:20:25.

as it's getting dark, apparently that's the best time,

:20:26.:20:28.

the squid all come to the surface. So we're all waiting

:20:29.:20:33.

with bated breath. I love this, I always think that

:20:34.:20:38.

fishing's a bit like gambling - You could have a brilliant night

:20:39.:20:41.

but then again it could be what the fishermen in Cornwall call

:20:42.:20:47.

a "black net" - nothing. I don't know how this rain affects

:20:48.:20:52.

the squid except it makes everything turn quite surreal,

:20:53.:20:55.

almost dreamlike, and although I'm soaked through with warm rain,

:20:56.:20:57.

I wouldn't have missed this The lights that attract the squid

:20:58.:20:59.

work best when the moon is hidden by cloud or indeed when it's

:21:00.:21:08.

a sliver, a new moon, so the squid Like moths to a flame,

:21:09.:21:11.

I can only imagine the squid swimming towards the light

:21:12.:21:25.

and their eventual doom. Throughout my travels in South-East

:21:26.:21:30.

Asia and the Mediterranean as well, Hundreds of twinkling lights a mile

:21:31.:21:33.

or so from the shore, Well, that's it, the

:21:34.:21:39.

mystery's been revealed. I didn't quite know how it was done,

:21:40.:21:46.

now I do, but I've never seen anything like that netting before

:21:47.:21:49.

and the way he changed the lights. He used the white lights to bring

:21:50.:21:52.

the squid up from deep down and the red lights to bring them

:21:53.:21:56.

right up to the surface. So he just zaps the red light

:21:57.:21:58.

on when he's just about to throw I've just found out he can catch

:21:59.:22:02.

as much as 80 kilos a night, so it's really good fishing

:22:03.:22:11.

at the moment. 'I was told by the fishermen

:22:12.:22:17.

that the coming of the rain was a god-send because it broke up

:22:18.:22:21.

the surface of the water so the net I cooked squid back

:22:22.:22:24.

at home in Padstow. I got some seriously

:22:25.:22:29.

fresh ones from Cornwall, cleaned them and put them on skewers

:22:30.:22:31.

on the barbie. That night on those squid boats

:22:32.:22:36.

was just wonderful and just the whole vision of those lit-up

:22:37.:22:38.

boats everywhere and it was so warm It did rain a bit

:22:39.:22:41.

but it's warm rain. Well, the next night we went

:22:42.:22:48.

to a night market in a village somewhere on Langkawi and I saw them

:22:49.:22:51.

making satays - chicken and beef They were marinating the squid

:22:52.:22:54.

in something but I wasn't quite sure what it was,

:22:55.:23:00.

so I made this up. I've just taken some fish sauce

:23:01.:23:03.

and lime juice and some sugar and just roasted some spices -

:23:04.:23:06.

cumin, coriander and a bit of chilli - mixed it all up,

:23:07.:23:09.

and it's pretty good, To set the squid off to perfection,

:23:10.:23:11.

make a dipping sauce. To start with, fry off the usual

:23:12.:23:21.

suspects, all finely chopped. They are shallots, garlic,

:23:22.:23:26.

ginger and a red chilli or two You just want to soften them

:23:27.:23:28.

and start to flavour the oil. Try not to let them take on any

:23:29.:23:36.

colour, and then get them When it's cooled down a little,

:23:37.:23:39.

put it into a small bowl and add some light soy sauce and the juice

:23:40.:23:45.

from a couple of limes. Then some sugar, preferably palm

:23:46.:23:49.

sugar but brown sugar is OK Now some chopped peanuts,

:23:50.:23:52.

a little more oil and the remains of the marinade that the squid has

:23:53.:23:59.

been soaking in. Lastly stir in some coarsely chopped

:24:00.:24:04.

coriander, then all you have to do is sear the squid satays

:24:05.:24:07.

over your charcoal barbecue until you see the edges

:24:08.:24:12.

begin to caramelise. No need to take them

:24:13.:24:15.

further than that. I really like collecting dishes

:24:16.:24:18.

like this on my travels. Well, it certainly extends

:24:19.:24:21.

one's cooking repertoire. Set them onto a warm plate

:24:22.:24:28.

and call your guests. Now it's just a question

:24:29.:24:31.

of dip and tuck in. Well, I must say, just looking

:24:32.:24:35.

at that, it's bound to be nice, but I do think it is very bad

:24:36.:24:38.

manners for us television cooks to try our own food and say

:24:39.:24:42.

how delicious it is... It was never going to taste bad, was

:24:43.:25:06.

it? Are you a fan of squids? Yes. We saw him catch and crooks. I'm going

:25:07.:25:11.

to show you a quick way to make it and we can chat about you. Let's get

:25:12.:25:16.

this started first. It's one of those things that people are quite

:25:17.:25:17.

scared of. Make sure your fishmonger cleans

:25:18.:25:28.

them, get the tentacles separate. You don't score the outside, you

:25:29.:25:33.

duty inside. Open it up, and take the red bit off the top, put that

:25:34.:25:38.

with the tentacles. Then scrape out anything inside. Don't wash it. It

:25:39.:25:41.

lives in water, you want to keep the flavour of the sea. Just score, on

:25:42.:25:51.

an angle, the inside. Quite well. I am nodding, like I am ever going to

:25:52.:25:57.

do this. Yes, that's it. Now you know how to do it. I am going to put

:25:58.:26:04.

some oil on that and put it on the grill. You are here, because you

:26:05.:26:07.

will do heaven and hell. You are also here because you have announced

:26:08.:26:12.

your tour? Yes, going back on tour for most of next year. How long

:26:13.:26:18.

since you have been on tour? Nearly five years. No way, that has gone so

:26:19.:26:23.

fast? I have done some musicals, I have been doing that, so I thought I

:26:24.:26:34.

should go out by myself again. How long are you onstage for? A couple

:26:35.:26:38.

of hours. It depends. I stay as long as they are laughing, to be honest.

:26:39.:26:44.

You get to a point where it turns into a hostage situation. Generally,

:26:45.:26:51.

a couple of hours. You started really young? Yes, 16. You stopped

:26:52.:26:58.

doing it because you only had seven minutes of material? I started

:26:59.:27:02.

stand-up, you only need about seven minutes at the beginning, to get a

:27:03.:27:06.

gig at the club. Then that is all I have. They said, do you want to do

:27:07.:27:14.

20? I said that was too long. Now I do two hours. How do you get two

:27:15.:27:20.

hours of material? Having kids has helped. You run away from them?

:27:21.:27:28.

Right, I'm going on tour! And family, things. You know, the

:27:29.:27:33.

material comes to you because you are surrounded by funny people.

:27:34.:27:38.

People say things all the time that just make it into the set. My

:27:39.:27:45.

brother, he was playing football, my brother had a brand-new pair of shin

:27:46.:27:49.

pads. I said, you look really disappointed. He is 28. He said, I

:27:50.:27:57.

just bought those ones, one is large and one is regular. I said, I think

:27:58.:28:01.

this is left and right! This is a grown man. My family have got to

:28:02.:28:07.

that point. As soon as he said it, he went, don't put that in your

:28:08.:28:12.

show! That's going in! The show is about your life, isn't it? What is

:28:13.:28:23.

it called? Muddle Class. I invented a term to describe where I am in my

:28:24.:28:29.

life, I come from a working-class background, but my children are

:28:30.:28:33.

quite middle-class. I am in the middle of these two worlds. I love

:28:34.:28:37.

it, it is great fun, but it is that funny thing, you are with your

:28:38.:28:40.

friends you grew up with and they are, like, you've changed! You are,

:28:41.:28:46.

like, you're supposed to change! I keep slipping up. A bit of show

:28:47.:28:51.

business keeps creeping in. We were playing football, Sunday league, a

:28:52.:28:55.

few weeks back. I was with my pals in the car. The security guard came

:28:56.:29:00.

out and said, where are you going, lads? All my mates in the car. I

:29:01.:29:04.

said, you couldn't show me where the dressing room is? My mate, dressing

:29:05.:29:10.

room! Is there an interval at half-time! I can't listen to myself.

:29:11.:29:17.

The squid is on. I put some oil, salt and pepper on. It starts to

:29:18.:29:24.

curl. That is the majesty of the squid. Then the colour starts to

:29:25.:29:28.

happen. When it is curling like that, it means it is fresh. Keep

:29:29.:29:34.

that going. I have chopped some chilli and I'm going to squeeze some

:29:35.:29:37.

lemon juice on it. A mixture of watercress and rocket. I find that

:29:38.:29:43.

whole thing, your reference to life, fascinating as a parent. I also know

:29:44.:29:46.

that you are able to get away from the children on a Sunday morning

:29:47.:29:51.

quite early. I do my radio show, yes. On Absolute Radio, 8am. That a

:29:52.:30:01.

late start for you? People say, are you OK getting up that early? I go,

:30:02.:30:08.

I've been up three hours! I love it. It's quite nice to wake up with the

:30:09.:30:15.

kids, sunshine outside. Is it 4am? But when you put them to bed at

:30:16.:30:20.

night, they go, it is still light outside. You go, you know how the

:30:21.:30:22.

day works! Get back to bed! S The other one I was fascinated

:30:23.:30:34.

about, the last show, turning into your dad? I think you can't help it.

:30:35.:30:40.

You hear yourself saying the phrases, the ones you swore you

:30:41.:30:44.

would never say. It happened to me, my daughter wanted to play outside.

:30:45.:30:52.

She said "Bethany is playing outside", and it came to me, ""I'm

:30:53.:31:01.

not Bethany's dad, am I?" I thought, oh, my God.

:31:02.:31:10.

Now, this is being chopped and added to the watercress, the lemon and I

:31:11.:31:18.

will show you. And also there is a show coming up tomorrow night. That

:31:19.:31:23.

is Big Heads. Tell us what that is about? It is

:31:24.:31:31.

basically, It's A Knock-Out. And they are wearing big heads.

:31:32.:31:36.

Very much people running and getting hit in the head. But a really fun

:31:37.:31:43.

show to do. It's a really spectacle. I'm very excited.

:31:44.:31:47.

There is Donald Trump getting hit in the head. Who don't want to see

:31:48.:31:50.

that. Now, mayonnaise.

:31:51.:31:54.

I'm doing a dipping sauce. Rick did it with the squid. Mayonnaise,

:31:55.:31:57.

everyone thinks is complicated. It's not. Here we go. Egg, vinegar,

:31:58.:32:04.

first, a little bit of mustard, or a good amount. Then to that I add a

:32:05.:32:09.

bit of chopped chilli. A decent amount for a bit of spice. You like

:32:10.:32:14.

a bit of spice. Spice up your life?! Absolutely.

:32:15.:32:19.

And then some of the water from the cress which has pepper in it.

:32:20.:32:27.

And then a pinch of salt and oil. All the oil you can. About 200 mls.

:32:28.:32:34.

And you get one of these things. A boy's tie. So cool. I love these

:32:35.:32:45.

things. Here we go. A good noise, yeah? I'm fascinated.

:32:46.:32:51.

Wow! Instant mayonnaise. There you go.

:32:52.:32:57.

Tar tar! You can all applaud if you want to... Why not!

:32:58.:33:06.

APPLAUSE Right, Jason, this is for you. You

:33:07.:33:11.

are very, very funny, and I think that your show sounds brilliant. I

:33:12.:33:15.

hope you enjoy the squid. Thank you for taking the time to see us. And

:33:16.:33:21.

everybody out there will be buying tickets for you new show.

:33:22.:33:27.

This is my favourite sort of show. Especially when it's free.

:33:28.:33:31.

Different when you're on tour. I'm sure. No-one is serving this at

:33:32.:33:40.

a service station! Mr Olly, what do you think of that.

:33:41.:33:44.

Absolutely fantastic. A lovely cold wine.

:33:45.:33:48.

A bit of rose? A bit of rose! Phenomenal.

:33:49.:33:50.

How is that? That is wonderful. So what will I be making for Jason

:33:51.:33:56.

at the end of the show? It could be his food heaven,

:33:57.:34:00.

black cod with miso. First I'll grill fillets

:34:01.:34:03.

of cod that have been steeping in a Saikyo miso,

:34:04.:34:05.

made with mirin, miso and sugar for two days and then bake

:34:06.:34:07.

in the oven until crisp and then The fish will then be served

:34:08.:34:10.

with spinach sauteed with sesame I'll make a delicious dish

:34:11.:34:14.

of presa pork with beans, First to pan fry a prized

:34:15.:34:19.

cut of Spanish pork, I'll then cook pork mince

:34:20.:34:22.

with pancetta, shallots, and a mix I'll then fry sliced cabbage

:34:23.:34:25.

with chilli and oil and finally serve with the Korean paste

:34:26.:34:31.

ssamjang, made with But we'll have to wait

:34:32.:34:33.

until the end of the show I'm glad you like that.

:34:34.:34:44.

That is amazing. Saturday is going well so far.

:34:45.:34:48.

Time now to join spice men Tony Singh and Cyrus Todiwala

:34:49.:34:51.

on their trip around Britain ? this week they're in Carmarthenshire

:34:52.:34:54.

looking for goats to make a delicious spicy

:34:55.:34:56.

We're in Carmarthenshire on the trail of a product

:34:57.:35:14.

The valleys, the lush fields full of sheep.

:35:15.:35:17.

I'm looking for something else, something a bit special,

:35:18.:35:22.

something that they're carving a name out for themselves here.

:35:23.:35:24.

When you travel up some Welsh mountains, you can find a creature

:35:25.:35:27.

that's been roaming here wild for 10,000 years.

:35:28.:35:29.

Let's stop kidding around here(!) Even these domesticated goats roam

:35:30.:35:39.

and feed on a yearly cycle of wild flowers, herbs and berries.

:35:40.:35:43.

This gives their milk a wonderful distinct flavour that varies

:35:44.:35:45.

We're here to get some delicious goat's cheese from one the best

:35:46.:35:54.

I'd like to enhance the flavour with some spice.

:35:55.:36:13.

'For my spicy goat's cheese recipe, I'm using what's probably 'the first

:36:14.:36:17.

spice ever to be cultivated in Europe - caraway.

:36:18.:36:21.

I'm going to make a caraway and goat's cheese tart

:36:22.:36:24.

While you're doing that, I'll try an make you some

:36:25.:36:30.

It's used in cheese making in Scandinavia.

:36:31.:36:43.

That's why it's going to work perfectly with this

:36:44.:36:45.

Like all whole spices, we need to start roasting them

:36:46.:36:59.

Not to get carried away with the caraway seeds,

:37:00.:37:03.

You want enough in there for that punchy aniseed flavour.

:37:04.:37:06.

The aniseed flavour of the caraway seeds is enhanced during toasting.

:37:07.:37:09.

This produces a wonderful, fruity, sweet, nuttiness in the seeds.

:37:10.:37:14.

I'm just going to pop them in the mortar.

:37:15.:37:18.

I still want that texture when we put them in the onion marmalade.

:37:19.:37:34.

To start the onion marmalade, we nee to fry a pound

:37:35.:37:36.

And for this, I'm using golden rapeseed oil and around three

:37:37.:37:40.

So putting oil in as well and cooking it down slowly.

:37:41.:37:52.

I'm adding salt and three generous spoons of demerara sugar.

:37:53.:37:54.

After five minutes, add the toasted caraway seeds.

:37:55.:37:56.

Then pop the lid on and that's left to caramelise for

:37:57.:37:58.

What we're going to do now, Chef, is cut it a little.

:37:59.:38:49.

A little bit of cheap balsamic vinegar in there.

:38:50.:38:51.

I've blind baked my shortcrust pastry case in a flan tin

:38:52.:38:55.

Once the cheese is in, we need to whip up two large eggs

:38:56.:39:13.

with 200ml of lovely, rich double cream.

:39:14.:39:14.

And that's going to go on top to bin everything together.

:39:15.:39:18.

We've got salt in the cheese, salt in the pastry.

:39:19.:39:25.

If the bits of cheese are sticking out, it doesn't matter.

:39:26.:39:27.

I'm putting it in the oven at 200 degrees for around 25 minutes

:39:28.:39:34.

or until it's lovely and golden on top.

:39:35.:39:40.

To complement the tart, I'm making a lovely fresh pickle.

:39:41.:39:42.

For this, I need a pound of sliced red onions, the juice of two

:39:43.:39:46.

chilli flake to taste, salt, around one and a half tablespoons

:39:47.:39:51.

That goes in a sealed jar and the longer it's left, the better.

:39:52.:40:10.

Three hours minimum or overnight if you can wait.

:40:11.:40:12.

Drop the tin on top of an upturned bowl to release the mould.

:40:13.:40:20.

And there you have one gorgeous, golden goat's

:40:21.:40:23.

Just going to put a bit of mint and tarragon on it,

:40:24.:40:50.

It's that goat's cheese flavour, and then you've got

:40:51.:41:01.

You've got that lovely anise flavour but the goat's cheese is not hidden.

:41:02.:41:12.

Goat's cheese, caraway and onion marmalade tart.

:41:13.:41:15.

The caraway, brought up-to-date for this modern classic, Chef.

:41:16.:41:19.

Oh how I love a tart, especially a goat's cheese one.

:41:20.:41:37.

And there's more from their travels next week!

:41:38.:41:38.

Still to come on today's show: Nigella Lawson is showing

:41:39.:41:41.

She's making linguine with smoked mackerel using sultanas and capers

:41:42.:41:44.

Now, it's almost omelette time, and today's puns are in honour

:41:45.:41:48.

of everyone taking part in the London Marathon tomorrow

:41:49.:42:02.

You can either of you SPRINT up to the top of the board,

:42:03.:42:05.

It's been a while since you were both on so we might need

:42:06.:42:09.

Make sure your omelette's aren't RUN-ny, and MILES better

:42:10.:42:13.

That's more hell than heaven?! That's going into my tour.

:42:14.:42:27.

And will Jason, face his food heaven, black cod with miso

:42:28.:42:31.

OR his food hell, kimchi cabbage with presa pork and beans

:42:32.:42:34.

We'll find out at the end of the show.

:42:35.:42:36.

Come and cook some steak. How are you? Morning mate. That's a steak. A

:42:37.:42:53.

beautiful piece of steak. It's a prime piece of steak. What

:42:54.:43:00.

are you making? Bur fried steak with golden garlic with ox tail poutine.

:43:01.:43:08.

And the poutine? That was invented in Canada. What are you doing?

:43:09.:43:15.

Cooking the steak. And this? Cooking it in butter,

:43:16.:43:23.

garlic herbs and deep fry it. Deep fly it in butter! Really? When

:43:24.:43:28.

you say you are cooking a piece of steak it is not a matter of chucking

:43:29.:43:33.

it in the pan. With a piece of beef like that, there is a huge amount of

:43:34.:43:37.

respect and searching for the best quality. What are you looking for? I

:43:38.:43:42.

would buy from the butcher for sure. Ask questions about where the animal

:43:43.:43:46.

is from, what it's been fed on. How it was slaughtered.

:43:47.:43:51.

Question it to bits. In that beef, there are rivers of

:43:52.:43:56.

fat. That is important, isn't it? Yes, that flavours the meat. Fat is

:43:57.:44:00.

good. It is where all the flavour is in a good piece of steak. It not in

:44:01.:44:07.

Ness there, don't buy it? Yes. Sometimes you can't see it, it is a

:44:08.:44:15.

muscular, fat. What is your top tip for cooking the

:44:16.:44:21.

steak? Start it off hot. Then cook it slower, with a more gentle heat.

:44:22.:44:30.

That means it doesn't tense up. I'm cooking the chips, is there a

:44:31.:44:33.

special way you would like me to cook them? Cut them thick. And you

:44:34.:44:43.

cook them a certain way? Boiled for 15 minutes. And then a bit of

:44:44.:44:47.

dripping on the chips. A bit of beef with the beef, as

:44:48.:44:53.

such. And then cooked for about 180

:44:54.:44:57.

degrees. So three time, boil them first. And

:44:58.:45:02.

when you boil them, I will take the potatoes, chuck them into the

:45:03.:45:05.

boiling water, not cold. Is that right? Yep. I'll move the pan out of

:45:06.:45:11.

the way, so that they can see what you are doing. You take that one.

:45:12.:45:16.

Then that goes in and boils up. They cook to the stage of what? Until

:45:17.:45:23.

this are starting to crumble. You take them out as they are about to

:45:24.:45:27.

fall apart. Air dry them. Shake them. Then they go into the fat at

:45:28.:45:33.

130 or 140. For how long? About eight minutes.

:45:34.:45:38.

Depending on the thickness of the chips. And take them out a cool them

:45:39.:45:43.

again? Yes. You have a little bit of butter in

:45:44.:45:48.

there, Richard! Yes. It is, as I said.

:45:49.:45:52.

A little bit of butter. So, lots and lots of butter. The

:45:53.:45:56.

reason? It flavours the steak. It gives it a nice colour. You will see

:45:57.:46:01.

it start to colour up. That looks good, right? Well, it does make a

:46:02.:46:05.

huge difference. So the chips, I will do the third

:46:06.:46:10.

lot. The fryer is at 187. It will drop by a couple of degrees. Cook

:46:11.:46:15.

the chips. And then these are done with cheese.

:46:16.:46:21.

It is the curds from the cheese. If you can't find that, use a

:46:22.:46:25.

mozzarella. So the curds, this is the stage

:46:26.:46:29.

before the cheese is made. Before it is pressed down.

:46:30.:46:32.

So I take that. The chips are fryingway.

:46:33.:46:36.

You now have the garlic with the steak. The steak is cooking nicely

:46:37.:46:40.

and happily. We are not eating that steak. We are eating a different

:46:41.:46:43.

steak. There is one already cooked. I would

:46:44.:46:48.

rest this for at least 20 to 30 minutes.

:46:49.:46:51.

How long does it take to cook? 20 minutes.

:46:52.:46:56.

Good. That means I can eat it after wards! That's your after show snack.

:46:57.:46:58.

Brilliant. The process of putting a state

:46:59.:47:08.

quietly, resting it, and then you add some herbs? After that, the word

:47:09.:47:13.

is that we need to wash our hands because of the raw meat. I am going

:47:14.:47:17.

to wash my hands. Amazing how you read my mind. A piece of steak like

:47:18.:47:23.

that, a great piece of beef, I talk about respect and everything else,

:47:24.:47:28.

it is a special treat, isn't it? You wouldn't eat this too often. Every

:47:29.:47:35.

other week, maybe? Yeah, well... The last time you were here, you talked

:47:36.:47:45.

about your book, that was Hogg. You have a new one out? Yes, a Prime

:47:46.:47:54.

book about beef. Within the book, there is also barbecuing, the whole

:47:55.:47:58.

reference to barbecuing? Do you think that there is a world out

:47:59.:48:02.

there of people that are still scared of cooking over blame? I

:48:03.:48:06.

think it has taken off now. I think people love to barbecue. We have

:48:07.:48:11.

learned a lot over the last six or seven years about barbecue. Now

:48:12.:48:15.

everybody is in their back garden, doing it in summer. Not bad, great

:48:16.:48:19.

place to be. All of this stuff is your gravy? This is for gravy? Tell

:48:20.:48:31.

us, what do you do with these? I flour these. Seal them, lots of

:48:32.:48:39.

colour. I like Madeira, but you can use red wine. Slow cook, 160 degrees

:48:40.:48:47.

for three hours. Then you can make a lumpy gravy. You are really making a

:48:48.:48:54.

stew, then you take the gravy from that? Or it is in here? I am going

:48:55.:49:01.

to use the little chunks in the chips. You could use leftover stew?

:49:02.:49:07.

Yes, that would be fantastic. Make your stew first, save it for your

:49:08.:49:12.

dinner party with your chips and steak, then you haven't left over

:49:13.:49:18.

for the next day? Exactly. Although it looks like you have to cook

:49:19.:49:22.

everything immediately, you rest it for quite a long time, you cook your

:49:23.:49:26.

chips three times, so they can be put to one side. If you have people

:49:27.:49:31.

around for dinner, you don't have to do it all at once, you can have it

:49:32.:49:37.

ready to go? It is all about making it easy for yourself. The other

:49:38.:49:42.

thing for me, if I could a big steak at home, open the windows, the

:49:43.:49:48.

doors, is this right? Chips and cheese? Curds on top. I was hearing

:49:49.:50:07.

about Meatopia, are tickets left? I think there are some left, first

:50:08.:50:14.

weekend of September. It is a carnival of the carnivorous. You are

:50:15.:50:21.

underplaying it. There are people barbecuing, huge machines that come

:50:22.:50:30.

from America, smoke houses. DJs. Last year, we broke down and animal

:50:31.:50:34.

together. You broke down the animal, I cooked some of it. The thing is...

:50:35.:50:45.

You have this extraordinary world with all of the beef. Now that is

:50:46.:50:50.

done, you want that over? You're going to cook that for another ten

:50:51.:50:56.

minutes? Leave it to sit. That is my lunch when we finish the show, a

:50:57.:51:04.

nice glass of red wine, or what ever wide Olly decides to part with it.

:51:05.:51:07.

For anybody at home that wants to cook this, or any other recipes in

:51:08.:51:14.

the studio today, go to the website. The recipes are all there. What am I

:51:15.:51:26.

doing here? Poutine. Cheesy chips. I need to tell everybody at home that

:51:27.:51:31.

I have been waiting for this moment all day. In rehearsal, I wasn't

:51:32.:51:35.

allowed to eat the cheesy chips because everybody else did. I am

:51:36.:51:40.

going to have these cheesy chips all for myself. Covered in huge amounts

:51:41.:51:49.

of gravy. Look at that! Look how beautifully that is cooked. Then we

:51:50.:51:59.

put gravy on top. I'm very excited, everybody. Gravy across the top.

:52:00.:52:06.

Could you remind everybody what that is? Deep fried in butter prime rib

:52:07.:52:12.

of beef, Golden garlic, chips, cheese and gravy.

:52:13.:52:26.

That is what I call a state. Everybody in the crew is going,

:52:27.:52:36.

chips and gravy!? Then everybody in the north, going, we have that for

:52:37.:52:42.

years! I'm sorry, guys, if you are not going to get in...

:52:43.:52:49.

Use a gravy, that is a proper stew. It is this amazing thing. It is like

:52:50.:52:56.

soup, bread quality ingredients, great quality gravy. That is

:52:57.:53:01.

outstanding. Now you have to match that with wine. Boo a great shout is

:53:02.:53:10.

Malbec from Argentina. Hop across the Andes and you can find their

:53:11.:53:13.

signature red grape. You have to have nice wine, the meal

:53:14.:53:29.

is about 200 quid! It originated in Bordeaux, one of their blending

:53:30.:53:36.

grapes. Chile took it on and made their own. It was mistaken for

:53:37.:53:41.

Merlot, because it is so velvety. I reckon it is one of those gorgeous

:53:42.:53:48.

reds. That is lovely. Good fun, isn't it? You were talking about

:53:49.:53:52.

resting the meat. Any decent read, or white or rose, decanted, you get

:53:53.:54:05.

more flavour. Any joke will do. Into a joke first and then into the

:54:06.:54:11.

glass, maximise the aroma. It probably would not last very long.

:54:12.:54:19.

Superb. How are you doing, Jason? Anything would match that, but that

:54:20.:54:25.

goes with it. That is beautiful. We are going to leave you there.

:54:26.:54:29.

It's time to catch up with those Hairy Bikers, Si and Dave.

:54:30.:54:32.

They're in Somerset today, foraging for snails!

:54:33.:54:48.

They know a bit about foraging in this corner of Somerset.

:54:49.:54:51.

Folk once came from miles around to sample a local delicacy that

:54:52.:54:54.

could be found living wild in the nooks and crannies

:54:55.:54:56.

It's called the Mendip wallfish, better known to you and I,

:54:57.:55:02.

We all know the French love a snail, but in the '60s it was a Brit

:55:03.:55:08.

who put Helix aspersa back on the menu, when rocket

:55:09.:55:10.

scientist-turned-chef Paul Leyton began serving them in his restaurant

:55:11.:55:12.

Paul's son Nick and wife Pauline still have a treasure trove

:55:13.:55:25.

Nick and Pauline, we're here to see you because you're part

:55:26.:55:31.

My parents had a restaurant down the road in the '60s,

:55:32.:55:41.

and a new restaurant was opening in Bristol, Harvey's were opening

:55:42.:55:43.

a restaurant and they advertised they were going to serve

:55:44.:55:46.

Their building work fell behind so we thought we'd beat them to it.

:55:47.:55:52.

Snails are a traditional Mendip thing because they were eaten

:55:53.:55:57.

by local road men on a shovel at the side of the road

:55:58.:56:00.

We never expected that people would be so interested

:56:01.:56:05.

Snails were once a local treat in Somerset and just after the war,

:56:06.:56:14.

you could find people eating them as a snack in pubs.

:56:15.:56:19.

The Leyton's wanted to create a gourmet dish from the southwest.

:56:20.:56:22.

And their wallfish became renowned all over the country,

:56:23.:56:24.

from Delia to Egon Ronay and even the SAS.

:56:25.:56:29.

"My regiment is responsible for running combat survival courses

:56:30.:56:36.

"for officers and senior NCOs for the army.

:56:37.:56:38.

"I wonder if you could help me by supplying enough Mendips snails

:56:39.:56:41.

"for 40 people for the foraging dinner on 8th of April."

:56:42.:56:48.

You see, we British have always been great foragers, even our SAS.

:56:49.:56:52.

Thousands of snails for the restaurant were foraged and sent

:56:53.:56:58.

In order to store them all, Paul used his engineering skills.

:56:59.:57:06.

He converted a swimming pool into a snail pen,

:57:07.:57:08.

complete with electric fence to stop them escaping.

:57:09.:57:15.

Father sort of developed this and we made a time-lapse film of it.

:57:16.:57:19.

Put paint on the snails to see what they did during the night

:57:20.:57:22.

and how far they went and it's quite fascinating, charging

:57:23.:57:24.

round the swimming pool like a bat out of hell.

:57:25.:57:27.

Your father was a scientist first and a chef second.

:57:28.:57:31.

Very much so, but cooking is a science, when you know

:57:32.:57:34.

what flour does, what fats do, it's much easier to look at it

:57:35.:57:37.

Paul Leyton put the Mendip Wallfish on the map and carried on cooking

:57:38.:57:44.

them until he sold the Miners' Arms along with the recipe in 1977.

:57:45.:57:51.

It was taken over in the early '80s by Bob and Pat Reynolds,

:57:52.:57:54.

who were the last people to cook Wallfish for the paying public

:57:55.:57:57.

Luckily they live just round the corner and offered

:57:58.:58:05.

So these are your common garden snails that we get everywhere.

:58:06.:58:16.

That one's getting away, we better take him.

:58:17.:58:22.

So, Bob, how do you go about cooking these fellas?

:58:23.:58:28.

Well, the first thing to do is make sure they've not eaten anything

:58:29.:58:32.

that would harm you, so we purge them, that's done

:58:33.:58:34.

by feeding them lettuce, cabbage, anything like that.

:58:35.:58:36.

And after ten days, we kill them by putting them in boiling water.

:58:37.:58:41.

You know, this is fine-dining foraging, I like this, you know.

:58:42.:58:43.

I got out brambling with my mam, but you know, this is a bit, um...

:58:44.:58:47.

The snails we've found aren't ready to eat,

:58:48.:58:55.

so we're going to cook some that have been purged, using

:58:56.:58:57.

'Ex-Miner's Arms chef Pat is going to give

:58:58.:59:06.

the snails need removed from their shells.'

:59:07.:59:12.

Oh, look at that, now there's a tool of the trade.

:59:13.:59:16.

What you do with them is, you just pop it in there

:59:17.:59:20.

They taste great as well, I must say.

:59:21.:59:24.

They don't look the most attractive things, do they?

:59:25.:59:32.

And did them, usually, at 1,000 a time, not

:59:33.:59:43.

Now then, having done that, the next thing is, you get a hold

:59:44.:59:59.

of a snail and you stuff it in there like that, push it in,

:00:00.:00:02.

then you have to seal it off with some more butter on top

:00:03.:00:05.

'With the stuffing done, 'all that's left is to pop

:00:06.:00:09.

Oh, that's no good, I can't get to my shell.

:00:10.:00:24.

Wallfish, snails, whatever you want to call them -

:00:25.:00:34.

great British delicacy and fantastic to eat.

:00:35.:00:38.

Mendip Wallfish is a brilliant recipe with a really unique,

:00:39.:00:48.

We think it's a shame that they've all but disappeared from the menu.

:00:49.:00:55.

But maybe as more get interested in foraging,

:00:56.:00:58.

I think they call that slow food, don't they?

:00:59.:01:13.

Now it's time to speak to some of you at home.

:01:14.:01:22.

We have Michaela, from Surrey. How are you? Good, thanks. What is your

:01:23.:01:36.

question? I bought some shiitake mushroom, and I'd like some spicy

:01:37.:01:44.

recipes. We use them at the restaurant. You want plenty of

:01:45.:01:49.

chilli, soy sauce, miso is really nice with them. Fry them off, and

:01:50.:01:56.

then some chilli. Maybe an omelette? Maybe. What about heaven or hell?

:01:57.:02:05.

What about Jason? I love a bit of kimchi, but it has to be hell for

:02:06.:02:15.

me. Unbelievable. Unbelievable. Can use were live on air? Is that how

:02:16.:02:25.

you say mushrooms? -- can you swear. Ahead of the marathon tomorrow, can

:02:26.:02:28.

you suggest tasty, but light sources for pasta? Great question. You do

:02:29.:02:40.

your carbohydrate loading. Cheese and pesto? There you go. All

:02:41.:02:47.

experts. We've all done it. I've done it! Did you drink anyone? Can

:02:48.:02:53.

you imagine, walking round with that? Just to relax. What is the

:02:54.:03:09.

secret to Yorkshire puddings? Mine stay flat and don't rise.

:03:10.:03:18.

wards! That's your after show snack. Brilliant.

:03:19.:03:21.

Are Hot dripping, of course. And make sure that the eaveen is

:03:22.:03:26.

hot. Let's talk about Sunday roast,

:03:27.:03:31.

Yorkshire pudding and wine. If it is a roast beef. Go bold.

:03:32.:03:37.

Rioja is a really good bet for a Sunday roast. Rioja Reserva. They

:03:38.:03:44.

blend the grapes. They get the best out of them. What wine after the

:03:45.:03:55.

marathon?! Well, not a pint of wine! A pint of wine? Wonderful! We are

:03:56.:04:00.

back to the phones. The next caller is Roger from

:04:01.:04:04.

Cumbria. How are you, Roger? Hello, chefs. This is Roger.

:04:05.:04:14.

Thank you for taking my call. I've got two sackfuls of purple sprouting

:04:15.:04:21.

broccoli. I'm like looking for a recipe that does not involve a

:04:22.:04:34.

sauce. What do you reckon? A sauce with anchovy, mustard and chilli.

:04:35.:04:40.

I'm not fond of mustard, though. Well, take the mustard out. Roger,

:04:41.:04:45.

heaven or hell for Jason? Hell, please. I need to tell everybody out

:04:46.:04:51.

there, so you know, that these three will vote.

:04:52.:04:54.

So you never know. You still have a chance. Thank you for your

:04:55.:04:57.

questions. Always a joy. Keep on tweeting us. Now, it is time to

:04:58.:05:02.

Now, it is time to continue with Alice.

:05:03.:05:06.

Time now to continue OUR series of foodie films, this week presenter

:05:07.:05:09.

Alice Levine went off to Borough Market to make

:05:10.:05:11.

Over a third of produce doesn't make it to our plates. I'm heading down

:05:12.:05:23.

it Borough Market, one of the bust yet markets in the UK to find a

:05:24.:05:28.

clever solution to our little problem.

:05:29.:05:33.

Hi, Jenny. First things first.

:05:34.:05:41.

Tell me about Rubies in the Rubble? It is a brand of fruit and vegetable

:05:42.:05:49.

that would be otherwise discarded. The farmers, they reject fruit and

:05:50.:05:52.

vegetable because of size, shape, colour. The more I read about the

:05:53.:05:58.

environment Krunal imimplications of food waste. I became obsessed with

:05:59.:06:06.

the need to care about a food supply in the chain, using what we have,

:06:07.:06:11.

turning it into that we can enjoy. What are we looking for? We work

:06:12.:06:16.

directly with the farmers. But here in the market we are making a spicy

:06:17.:06:23.

chutney. These ones, I love using a tomato that no-one else will buy,

:06:24.:06:27.

like that. It will make a delicious-tasting chutney. Yum.

:06:28.:06:31.

Can't wait. Let's do it. OK, Jenny. You're going to show me

:06:32.:06:37.

how to make the first ever relish you created. This spicy tomato.

:06:38.:06:43.

So we have oilen the go. We add the onion and the spices to let them

:06:44.:06:47.

roast. That will flavour through. You want it so that the onions

:06:48.:06:52.

soften and then as soon as that is ready you add the sugar and vinegar

:06:53.:06:57.

and top it up with masses of tomatoes. That will simmer down. You

:06:58.:07:03.

want to leave it for four hours until you have a similar consistency

:07:04.:07:07.

as that. Would you like to try some of the spicy tomato.

:07:08.:07:12.

I would love to. I thought you would never ask. The ratio of cheese to

:07:13.:07:17.

bread should be equal. Oh, my goodness.

:07:18.:07:21.

Hopefully you can taste the spices that we have put in. I think this is

:07:22.:07:26.

a lovely fresh one. Mmm, my goodness! So, Jenny's paving

:07:27.:07:34.

the way, showing that waste food can be useful and delicious. Waste not,

:07:35.:07:39.

It just goes to show what you make from leftovers.

:07:40.:07:43.

It's time for the omelette challenge.

:07:44.:07:44.

Neither of you are on the board, so the pressure is on!

:07:45.:07:47.

I'd like to get on the board, to be honest. Richard, anyone you would

:07:48.:08:02.

like to beat? I would like to beat Diane Henry. What has she done? What

:08:03.:08:10.

is her time? 53. Right up there. So the world champion, presently,

:08:11.:08:15.

still, 14.76 seconds. To make an omelette.

:08:16.:08:19.

Right, now, no pressure! Was it an omelette.

:08:20.:08:25.

Apparently it was. The world record people, Guinness

:08:26.:08:28.

were here. Was he breathing fire?! Now, you

:08:29.:08:34.

know the rules. A three-egg omelette. Using any of

:08:35.:08:39.

the ingredients in front of you. It must be an omelette, not scrambled

:08:40.:08:45.

eggs. The time stops when the omelette hits the plate. That means

:08:46.:08:49.

that everybody at home can watch as the clocks are about to go on the

:08:50.:08:54.

screen. Are you both ready? Yep. I love that look of your's, Richard,

:08:55.:09:02.

I really do! Here we go! Three, two, one, go! It takes him half an hour

:09:03.:09:12.

to cook a steak! Look at that. Three eggs, omelette, butter.

:09:13.:09:16.

Lisa has the eggs in, Richard. A bit of seasoning.

:09:17.:09:24.

The omelette, please. How did he do it in 14 seconds? I

:09:25.:09:29.

don't know. Looking good.

:09:30.:09:41.

Oh, look at that So, there we go.

:09:42.:09:44.

There we go. I have to tell you that this is a

:09:45.:09:49.

rare privilege. It is a rare privilege because we actually have

:09:50.:09:53.

cooked eggs that are omelettes. Thank you both.

:09:54.:09:59.

Yes! That's fantastic. That will mean, I hope, let's just taste it...

:10:00.:10:04.

I love that sort of burnt butter background.

:10:05.:10:13.

Thank you! That's all right! This one, I watched Richard, you even

:10:14.:10:18.

seasoned yours. Perfect, Richard. Thank you very

:10:19.:10:22.

much. Richard, you wanted to beat Diane

:10:23.:10:28.

Henry. Which was 53.17. 36. .48. You beat Diana.

:10:29.:10:34.

So you are here somewhere. Let's put you there.

:10:35.:10:37.

Good. Lisa? You beat the bloke! 31.12.

:10:38.:10:51.

There we are. Brilliant. I have to say, I'm really, really

:10:52.:10:56.

impressed. That's really good. I have not, this is the first time,

:10:57.:11:01.

I have to tell you, that I have done Saturday Kitchen and eaten two

:11:02.:11:03.

edible omelettes. Thank you very much. It's turning out to be a great

:11:04.:11:09.

show. As a great show, will Jason get his food heaven? Black cod with

:11:10.:11:18.

miso? Or the hell, cabbage. The deciding votes is left with these

:11:19.:11:19.

three. We'll find out after Nigella Lawson

:11:20.:11:25.

makes a linguine dish There is a reason that most

:11:26.:11:28.

people buy ice cream. The thing is, it can be incredibly

:11:29.:11:43.

complicated to make. One, most ice cream needs

:11:44.:11:45.

a custard as its base. And the second thing is, you need

:11:46.:11:47.

an expensive, fancy machine. But my no-churn, one-step coffee ice

:11:48.:11:50.

cream is really so simple, I mean, You start off with this

:11:51.:11:53.

very elegant ingredient, I want two tablespoons

:11:54.:11:56.

of instant espresso powder. And all I need to do now is wait

:11:57.:12:03.

till that rather magnificently manila-toned cream has whipped

:12:04.:12:32.

to soft but thick peaks. You can use any but I rather

:12:33.:12:34.

like acting as if I've To write on, just in case I forget

:12:35.:12:48.

what I'm doing, which happens I love the colour of this

:12:49.:12:52.

as well as the taste. When you freeze any food,

:12:53.:13:06.

it numbs the flavour a bit. So you eat ice cream so cold

:13:07.:13:19.

you want the flavours to be slightly And emphatic they most

:13:20.:13:23.

certainly are. This is the hardest part for me,

:13:24.:13:28.

actually getting something from one And the great thing about this ice

:13:29.:13:31.

cream is that it keeps that texture and all that airiness once

:13:32.:13:36.

it's frozen, too. FREEZER BEEPS ..which

:13:37.:13:42.

is serenading me. FREEZER BEEPS I would so much rather

:13:43.:13:55.

have a walk-in larder And the only thing that makes me

:13:56.:13:59.

as happy as being in Italy There's not enough time in this life

:14:00.:14:04.

for me to go through all my beloved But I have got some that

:14:05.:14:09.

are hot favourites - It's fortified wine from Sicily

:14:10.:14:15.

and just adds instant depth and sort of a husky resonance to anything

:14:16.:14:24.

that you're cooking. Oh, well, my new passion

:14:25.:14:35.

is for golden sultanas. And, of course,

:14:36.:14:37.

there has to be pasta. And I need this for my linguine

:14:38.:14:40.

with smoked mackerel. Although it's incredibly simple

:14:41.:14:44.

to make, the flavours are so complex And now for the sultanas,

:14:45.:14:47.

which I want to steep a little. Might as well use the pasta

:14:48.:14:55.

water before I salt it. Not much needed because

:14:56.:14:58.

they are quite soft. Slip in this golden linguine,

:14:59.:15:04.

my blonde tresses. Going to leave the heat low

:15:05.:15:13.

and while the oil warms, They're much easier

:15:14.:15:18.

than a regular onion... I might get my mezzaluna out just

:15:19.:15:24.

to chop this a bit finer. It's based on the Italian

:15:25.:15:43.

pasta with sardines. Well, I've used something

:15:44.:15:54.

from the English larder instead which is mackerel,

:15:55.:15:56.

smoked mackerel, because I always have this in the fridge,

:15:57.:16:00.

so it makes it an easy go-to You just need to flake the mackerel

:16:01.:16:03.

and peel away the skin. Before I add the mackerel,

:16:04.:16:08.

I want a splosh of Marsala. Now I'll just squeeze

:16:09.:16:11.

out the sultanas. And with that goes capers,

:16:12.:16:27.

vinegary and sharp, really punctuating the sweet mellowness

:16:28.:16:32.

of the sauce so far. The joy of using smoked mackerel is,

:16:33.:16:38.

of course, it's already cooked, so the minute the mackerel is warm,

:16:39.:16:41.

your sauce is done. So now I just need to see

:16:42.:16:45.

whether I'm as happy with my pasta. And now on top, the sauce with all

:16:46.:16:54.

those beautiful bronze colours. I have been harbouring some pine

:16:55.:17:16.

nuts here, toasted pine nuts. The Sicilians, when they make

:17:17.:17:19.

their pasta with sardines, use wild fennel, which we don't

:17:20.:17:27.

have, so I'm going for dill. Going to add a bit

:17:28.:17:35.

of red wine vinegar. I love that breath of aniseed

:17:36.:17:37.

so I want a final topping of dill. And although this was really quick

:17:38.:17:51.

to make, I think I shall linger She makes it look so easy. In she

:17:52.:18:22.

goes, a bit of pasta. Jason, it is that time. You find out if you face

:18:23.:18:37.

Food Heaven or Food Hell. Heaven would be cod, with Mirren, miso.

:18:38.:18:48.

Rosemary crisps. Hell, on the other side, is that beautiful piece of

:18:49.:18:56.

presa pork, cabbage, fried with chilli, beans, kimchi, shallots,

:18:57.:19:02.

pork mince and lardons. And then ssamjang, an amazing fragrant Korean

:19:03.:19:12.

source. The callers voted for hell. I looked at the hashtag as well,

:19:13.:19:16.

they also held. The casting vote is from these three.

:19:17.:19:21.

I am thinking about the spice, with pinot grigio. Heaven, of course.

:19:22.:19:36.

Let's get rid of that. We need to get rid of that. We need to get rid

:19:37.:19:49.

of the cabbage. Lovely. I am going to do the cod. I would like you to

:19:50.:19:58.

do some spinach, in a mixture of dashi broth, soy sauce and sugar.

:19:59.:20:04.

Then toasts says recedes and grind them down here to make almost like

:20:05.:20:09.

peanut butter paste. -- says Amy seeds. Richard, this is nose flute.

:20:10.:20:18.

Slice it. Then you decry it like crisps. These recipes are not that

:20:19.:20:27.

difficult. It's about good ingredients. The first one to try to

:20:28.:20:31.

find is the lack cod. It's not really cod. It is not the same

:20:32.:20:39.

texture. I don't want it, then. Don't you start. We have liked you

:20:40.:20:45.

up until now. It is a lot firmer. It is a more oily fish. Take off some

:20:46.:20:51.

big bits. This is done a couple of days before you want to cook. That

:20:52.:20:55.

is the bit that throws me, how do you know what you want to eat in two

:20:56.:21:02.

days? I am a spare of the moment kind of guy. Sometimes you have to

:21:03.:21:04.

do shopping and plan for things. Where did you first have black cod?

:21:05.:21:19.

I went to a restaurant in London for a meeting, it was like Japanese

:21:20.:21:25.

fusion. Somebody said, have you had this? I had never had it before. It

:21:26.:21:30.

was so nice. It's quite sweet. It's like a pudding. It is really sweet,

:21:31.:21:42.

I will show you why. That is sugar. This is sake, mirin, which is a

:21:43.:21:48.

sweet rice wine. To that, you aren't miso, the by-product of soy sauce.

:21:49.:21:52.

The beans that are left over, you have this lovely stuff, miso. As you

:21:53.:21:58.

rightly said, it is very sweet. About half sugar.

:21:59.:22:03.

It is a way of preserving fish, a very clever way. When you preserve

:22:04.:22:09.

it like this, it does hold for a really long time. How are they

:22:10.:22:18.

doing? They are good. Jason, I meant to ask, you have done so meetings,

:22:19.:22:22.

presenter, acting, is there a particular aspect you like or that

:22:23.:22:29.

makes you nervous? I always get nervous on stage, but that is

:22:30.:22:33.

natural. There is a famous Bob Monkhouse quote, if you stop getting

:22:34.:22:37.

nervous, you should stop doing it. You get nervous because you care,

:22:38.:22:40.

you want it to be good and people spend a lot of money. Doing the

:22:41.:22:49.

musicals was one of my favourites. Chitty Chitty Bang Bang? That was

:22:50.:22:53.

one of my favourites. They say don't work with children, these children

:22:54.:22:58.

are phenomenal. It is hard work, the whole show, two hours. You do about

:22:59.:23:08.

two miles just running around. From Chitty Chitty Bang Bang, back to the

:23:09.:23:16.

cod. That goes in there. The miso mixture, flesh side down, that is

:23:17.:23:21.

the presentation side. When it stops sizzling, that is time for it to

:23:22.:23:25.

come out. Richard has got some crisps, which are amazing. That is a

:23:26.:23:35.

lotus root. Really cool. It looks similar to what you had? Almost

:23:36.:23:44.

identical. That looks lovely, and that goes in the oven for two or

:23:45.:23:49.

three minutes. I do not know what you put in My Fitness Pal Norma For

:23:50.:24:00.

This. Talking About Fitness, How Long Will You Be On Tour? One Year,

:24:01.:24:07.

Maybe Longer. Last Year, I Just Went For It. This Time, I've Got Kids.

:24:08.:24:15.

You will be on the road, eating, do you have a plan? A nutritionist? I

:24:16.:24:20.

need to have a plan, this time. 12 o'clock at night, driving home,

:24:21.:24:26.

nobody is serving salad. You have to work out what you can find. You are

:24:27.:24:32.

going to be really hyped from being on stage? I can't really eat before,

:24:33.:24:38.

I feel to nervous. So you are starving afterwards. Have you got a

:24:39.:24:42.

routine beforehand, what you always do? Not particularly. Not like a

:24:43.:24:46.

sportsman, it is not that professional. Look at these. So

:24:47.:24:54.

simple. You can buy these in the Chinese shop, we have done is really

:24:55.:24:59.

quickly. Lisa has a mixture of spinach and the sesame seeds. It is

:25:00.:25:04.

very Japanese -based. This is the marinade that goes over the fish.

:25:05.:25:07.

You put that across the top of that, there. That just sits there like

:25:08.:25:15.

that for two days. Part of me was hoping there was a special

:25:16.:25:18.

ingredient that wasn't sugar that made it so nice. It's OK, there is

:25:19.:25:25.

spinach, there is mushroom. That is really good for you. There is fish,

:25:26.:25:35.

which is good for you. Olly has wine, grapes, one of your five a

:25:36.:25:40.

day. If you could make these into cylinders, that would be great.

:25:41.:25:50.

Good, aren't they? They look like the packets of funny things you get

:25:51.:25:56.

in a service station. Where have you all gone? You have all disappeared.

:25:57.:26:00.

We are hanging out. That is delicious. A couple of spoonfuls of

:26:01.:26:09.

sauce. I am saying now, lots of flavour. Don't make it too

:26:10.:26:17.

complicated. These days, with online stuff, you can buy stuff online

:26:18.:26:22.

quite easily. But Chinatown, any place you go to, Manchester, that is

:26:23.:26:27.

where you are from? You grew up in the Triangle of... The Triangle of

:26:28.:26:31.

death? I don't know where that phrase came from, it came from a

:26:32.:26:36.

journalist, I grew up in Moss side. It is out of Baghdad, the real one.

:26:37.:26:41.

They called it the triangle of death. I thought, it's OK, I play

:26:42.:26:46.

football outside. You come out of the Triangle of death, you find

:26:47.:26:51.

Chinatown in Manchester. A piece of fish, it doesn't take long to cook.

:26:52.:26:58.

Server that on top of there. You have black cod. There is your

:26:59.:27:02.

heaven. I will get you a knife and fork. You have been a wonderful

:27:03.:27:05.

guest. Thank you very much indeed. Come and join us. Wine? With this

:27:06.:27:15.

kind of dish, my go to great, South Africa has made it their own. Lots

:27:16.:27:20.

of young winemakers in this area. This is the wild olive, you can get

:27:21.:27:27.

it for eight quid. It works a treat, the balance of the sweet and savoury

:27:28.:27:32.

nature. Refreshing, for the crunchy crisps. Fruity character to go with

:27:33.:27:36.

the source. You want something that is completely delicious. That

:27:37.:27:41.

doesn't necessarily break the bank. For me, the young winemakers out

:27:42.:27:44.

there are doing great things with older farms. Old vines produce less

:27:45.:27:58.

fruit, with more intensity. Quite a find. While we talk about finding

:27:59.:28:04.

wines, going to shops, the wine is good, what do you think of that?

:28:05.:28:10.

Restaurant quality. I would expect it from you, but that is exactly how

:28:11.:28:16.

it tastes. Is it heaven? Absolutely, gorgeous. Now, when you come home at

:28:17.:28:21.

night, you know how to do it. In the oven for a couple of minutes, and

:28:22.:28:30.

you are done. Get yourself and other -- an oven on your tour bus. I've

:28:31.:28:35.

had a great day. That is all from us today. Thanks to our great studio

:28:36.:28:36.

guests. Thanks to our great studio guests,

:28:37.:28:39.

Rich Turner and Lisa Allen, Jason Manford and wine expert Olly

:28:40.:28:42.

Smith! All the recipes from the show

:28:43.:28:44.

are on the website: Next week Michel Roux is hosting

:28:45.:28:46.

with guests Cyrus Todiwala, Nick Deverell-Smith,

:28:47.:28:49.

Jane Parkinson and If you are running the marathon, I

:28:50.:29:00.

think you are all heroes. Happy Saturday to all. Goodbye for

:29:01.:29:17.

It's time to clock in... Whoooa!

:29:18.:29:20.

Download Subtitles

SRT

ASS