22/04/2017 Saturday Kitchen

Let's kick-start the weekend together

with our menu of magnificent mouth-watering food.

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

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

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

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

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

potatoes, sour cream and wild garlic.

Bacon-fat potatoes. Sounds brilliant.

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

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

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

studio. Thank you very much, the first time

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

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

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

view. But what about everything else, the

potatoes, the soup, the steak, dreamy.

And we've also got some brilliant BBC foodie

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

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

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

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

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

APPLAUSE How are you, mate? Really well.

Really well. You look really well. You look

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

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

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

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

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

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

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

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

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

Amazing. We are talking about that a lot and

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

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

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

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

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

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

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

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

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

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

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

First I'll grill fillets of cod that have been

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

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

Wow, that sounds unbelievable. Lots of good things.

But if hell gets the vote then its cabbage!

I am going to make presa pork with beans, kimchi

First to pan fry a prized cut of Spanish pork,

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

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

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

serve with the Korean paste ssamjang, made with

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

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

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

question today then call: 0330 123 1410.

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

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

You can also get in touch through social media

Food time. Good morning. First up.

This is your second time on Saturday Kitchen? Yes.

I'm excited. Bacon and fat potatoes with wild

garlic soup. Tell us about it.

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

It's a powerful flavour but incredible.

It is really interesting to use in cooking.

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

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

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

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

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

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

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

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

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

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

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

the best ingredients you can possibly find.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

cooking. You have a jacket potato in the

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

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

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

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

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

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

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

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

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

lovely texture. That is like the crouton, really.

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

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

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

thing is, you and I worked together once.

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

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

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

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

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

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

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

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

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

Yep. What do you think is the success of

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

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

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

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

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

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

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

ring. I'll also ask YOU if Jason should

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

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

through social media So, let's get on.

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

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

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

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

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

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

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

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

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

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

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

Yes. You do that.

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

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

work it out. It frightens me a little.

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

Yes. I love you can take potatoes, sour

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

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

of flowers on the top and the crisps for texture.

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

It looks amazing. Absolutely amazing.

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

some sour cream. And this is what happens!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

food or wine question. Just give us a call.

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

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

He's continuing his trip around Malaysia.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

making seafood programmes, I've always wanted to go

out squid fishing. Well, I have been out

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

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

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

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

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

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

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

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

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

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

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

the squid except it makes everything turn quite surreal,

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

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

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

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

I can only imagine the squid swimming towards the light

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

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

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

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

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

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

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

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

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

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

at the moment. 'I was told by the fishermen

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

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

at home in Padstow. I got some seriously

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

on the barbie. That night on those squid boats

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

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

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

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

making satays - chicken and beef They were marinating the squid

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

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

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

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

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

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

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

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

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

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

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

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

sugar but brown sugar is OK Now some chopped peanuts,

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

been soaking in. Lastly stir in some coarsely chopped

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

over your charcoal barbecue until you see the edges

begin to caramelise. No need to take them

further than that. I really like collecting dishes

like this on my travels. Well, it certainly extends

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

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

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

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

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

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

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

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

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

scared of. Make sure your fishmonger cleans

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

that. Now, mayonnaise.

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

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

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

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

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

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

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

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

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

Wow! Instant mayonnaise. There you go.

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

APPLAUSE Right, Jason, this is for you. You

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

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

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

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

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

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

Absolutely fantastic. A lovely cold wine.

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

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

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

black cod with miso. First I'll grill fillets

of cod that have been steeping in a Saikyo miso,

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

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

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

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

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

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

with chilli and oil and finally serve with the Korean paste

ssamjang, made with But we'll have to wait

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

That is amazing. Saturday is going well so far.

Time now to join spice men Tony Singh and Cyrus Todiwala

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

looking for goats to make a delicious spicy

We're in Carmarthenshire on the trail of a product

The valleys, the lush fields full of sheep.

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

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

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

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

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

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

This gives their milk a wonderful distinct flavour that varies

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

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

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

spice ever to be cultivated in Europe - caraway.

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

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

It's used in cheese making in Scandinavia.

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

Like all whole spices, we need to start roasting them

Not to get carried away with the caraway seeds,

You want enough in there for that punchy aniseed flavour.

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

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

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

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

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

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

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

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

After five minutes, add the toasted caraway seeds.

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

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

A little bit of cheap balsamic vinegar in there.

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

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

with 200ml of lovely, rich double cream.

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

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

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

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

or until it's lovely and golden on top.

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

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

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

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

Three hours minimum or overnight if you can wait.

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

And there you have one gorgeous, golden goat's

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

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

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

Goat's cheese, caraway and onion marmalade tart.

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

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

And there's more from their travels next week!

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

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

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

of everyone taking part in the London Marathon tomorrow

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

such. And then cooked for about 180

degrees. So three time, boil them first. And

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

the chips. And then these are done with cheese.

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

mozzarella. So the curds, this is the stage

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

So I take that. The chips are fryingway.

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

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

steak. There is one already cooked. I would

rest this for at least 20 to 30 minutes.

How long does it take to cook? 20 minutes.

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

Brilliant. The process of putting a state

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

They're in Somerset today, foraging for snails!

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

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

could be found living wild in the nooks and crannies

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

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

who put Helix aspersa back on the menu, when rocket

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

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

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

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

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

a restaurant and they advertised they were going to serve

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

Snails are a traditional Mendip thing because they were eaten

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

We never expected that people would be so interested

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

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

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

And their wallfish became renowned all over the country,

from Delia to Egon Ronay and even the SAS.

"My regiment is responsible for running combat survival courses

"for officers and senior NCOs for the army.

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

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

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

Thousands of snails for the restaurant were foraged and sent

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

He converted a swimming pool into a snail pen,

complete with electric fence to stop them escaping.

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

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

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

round the swimming pool like a bat out of hell.

Your father was a scientist first and a chef second.

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

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

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

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

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

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

Luckily they live just round the corner and offered

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

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

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

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

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

by feeding them lettuce, cabbage, anything like that.

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

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

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

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

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

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

the snails need removed from their shells.'

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

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

They taste great as well, I must say.

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

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

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

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

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

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

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

Wallfish, snails, whatever you want to call them -

great British delicacy and fantastic to eat.

Mendip Wallfish is a brilliant recipe with a really unique,

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

But maybe as more get interested in foraging,

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

hot. Let's talk about Sunday roast,

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

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

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

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

back to the phones. The next caller is Roger from

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

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

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

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

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

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

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

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

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

Now, it is time to continue with Alice.

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

Alice Levine went off to Borough Market to make

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

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

clever solution to our little problem.

Hi, Jenny. First things first.

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

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

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

environment Krunal imimplications of food waste. I became obsessed with

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

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

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

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

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

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

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

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

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

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

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

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

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

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

bread should be equal. Oh, my goodness.

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

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

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

It just goes to show what you make from leftovers.

It's time for the omelette challenge.

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

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

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

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

still, 14.76 seconds. To make an omelette.

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

Apparently it was. The world record people, Guinness

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

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

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

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

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

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

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

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

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

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

don't know. Looking good.

Oh, look at that So, there we go.

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

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

cooked eggs that are omelettes. Thank you both.

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

I love that sort of burnt butter background.

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

seasoned yours. Perfect, Richard. Thank you very

much. Richard, you wanted to beat Diane

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

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

Good. Lisa? You beat the bloke! 31.12.

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

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

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

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

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

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

three. We'll find out after Nigella Lawson

makes a linguine dish There is a reason that most

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

complicated to make. One, most ice cream needs

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

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

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

very elegant ingredient, I want two tablespoons

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

till that rather magnificently manila-toned cream has whipped

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

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

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

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

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

you want the flavours to be slightly And emphatic they most

certainly are. This is the hardest part for me,

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

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

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

is serenading me. FREEZER BEEPS I would so much rather

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

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

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

are hot favourites - It's fortified wine from Sicily

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

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

is for golden sultanas. And, of course,

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

with smoked mackerel. Although it's incredibly simple

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

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

water before I salt it. Not much needed because

they are quite soft. Slip in this golden linguine,

my blonde tresses. Going to leave the heat low

and while the oil warms, They're much easier

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

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

pasta with sardines. Well, I've used something

from the English larder instead which is mackerel,

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

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

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

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

out the sultanas. And with that goes capers,

vinegary and sharp, really punctuating the sweet mellowness

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

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

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

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

those beautiful bronze colours. I have been harbouring some pine

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

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

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

of red wine vinegar. I love that breath of aniseed

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

guests. Thanks to our great studio guests,

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

Smith! All the recipes from the show

are on the website: Next week Michel Roux is hosting

with guests Cyrus Todiwala, Nick Deverell-Smith,

Jane Parkinson and If you are running the marathon, I

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

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