:00:00. > :00:09.Great ready for 90 minutes of first class cooking!
:00:10. > :00:31.I'm Matt Tebbutt, and this is Saturday Kitchen Live.
:00:32. > :00:35.There's a stellar line up in the studio with me today -
:00:36. > :00:41.Freddy Bird and Paul Foster and wine expert Peter Richards!
:00:42. > :00:44.A very good morning to you all, Freddy it's your first time
:00:45. > :00:57.Looking forward to drawer first time on Saturday Kitchen? Looking forward
:00:58. > :01:00.to it. What are you making? I'm making
:01:01. > :01:06.squid and carabinero prawns with bomba rice and alioli. A sharing
:01:07. > :01:11.dish? I will do it as a portion but this is a sharing dish today.
:01:12. > :01:14.And the rice? A lovely creamy short-grain rice.
:01:15. > :01:17.Nice. Paul, what are you making it Pickled
:01:18. > :01:23.line caught mackerel with English tomatoes and crispy sourdough.
:01:24. > :01:26.Very, very simple and straightforward but delicious
:01:27. > :01:31.ingredients. Yes, beautiful ingredients is what it is all about.
:01:32. > :01:36.Peter, you have lots of wine for us? It's holiday time. So sunshine in a
:01:37. > :01:39.glass is the theme. That's what we are aiming for.
:01:40. > :01:39.That's the memo! Looking forward to it.
:01:40. > :01:45.And we've got some fantastic films from some of the BBC's biggest
:01:46. > :01:47.food stars: Rick Stein, Mary Berry, The Hairy Bikers
:01:48. > :01:50.Our special guest today is an extremely successful
:01:51. > :01:52.tennis player and coach, she also happens to be
:01:53. > :01:54.the mum of not one but two Wimbledon champions,
:01:55. > :02:05.APPLAUSE Very exciting! Lovely to have you
:02:06. > :02:10.here, Judy. Straight out of Wimbledon. Was it hectic for you?
:02:11. > :02:15.Thank you. It is always hectic. The busiest time of the year, if you are
:02:16. > :02:19.a British player or attached to a British player. But it ended on a
:02:20. > :02:26.high note. Yes, congratulations to Jamie. A
:02:27. > :02:32.hell of an achievement? Yes, it was ten years since he last won. This
:02:33. > :02:37.time he was the top seed so kind of expected. But the last match on
:02:38. > :02:40.Centre Court, a huge crowd, a great buzz and a perfect way to end the
:02:41. > :02:47.championships. Are you more relaxed now? Imagine it
:02:48. > :02:51.must be stressful watching? It is hugely stressful. As they were
:02:52. > :02:55.younger, you were caught up in the excitement but as they have got to
:02:56. > :02:59.the top, you are protecting something, defending something.
:03:00. > :03:03.There is a different feeling. There is a huge expectation around both of
:03:04. > :03:09.them. So I feel that as well, unfortunately! So, relax now, have a
:03:10. > :03:15.chat and eat food with part of this mob! So you are here to face food
:03:16. > :03:21.heaven and hell. What is your idea of heaven? I like anything with
:03:22. > :03:24.prawns and chicken and an interesting combination with fruits
:03:25. > :03:28.and nuts. Those are the main things.
:03:29. > :03:39.Fine. What about the hell? Quell, squid, I hate! Unlucky! It's OK, she
:03:40. > :03:45.likes the prawns. Hates the squid! Take it off.
:03:46. > :03:49.Not a fan of smoked fish, either, sorry, Paul. And lamb. I don't like
:03:50. > :03:55.the idea of eating lamb. Why is that? I just don't. We have a
:03:56. > :04:00.hotel outside of Dunblane. The fields are full of lambs. Ever since
:04:01. > :04:06.we got that, I can't go near a lamb! And apricots. You have a fear of
:04:07. > :04:12.apricots? Yes, apricots and prunes. I don't like that either.
:04:13. > :04:14.OK, good! Yes, so couscous. We took that on board!
:04:15. > :04:18.For your food heaven I am going to make you chicken and prawn
:04:19. > :04:22.I'll make the croquettes with fresh prawns and chicken,
:04:23. > :04:24.mixed with chilli, lime and I'll make an Asian-style salad
:04:25. > :04:27.with gem lettuce, mangetout and baby gem lettuce,
:04:28. > :04:29.coriander, mint and dill and serve with a pineapple
:04:30. > :04:41.Enough of the herself heavens in there? That looks amazing.
:04:42. > :04:50.I'm going to make a lamb and apricot Cape Malay curry with couscous!
:04:51. > :04:55.Somebody told me it was delightly untradition!
:04:56. > :04:57.I'll marinate lamb with coriander, cumin and masala and cook
:04:58. > :04:59.in a curry of apricot, coconut and tomatoes
:05:00. > :05:01.and serve with a pomegranate and cucumber couscous and grate
:05:02. > :05:06.But you'll have to wait until the end of the show to find
:05:07. > :05:09.And don't forget you at home will decide Judy's fate!
:05:10. > :05:12.The vote is open right now for you to choose today's heaven
:05:13. > :05:16.or hell dish that we'll cook for Judy at the end of the show.
:05:17. > :05:18.Just head to the Saturday Kitchen website before 11am this morning!
:05:19. > :05:22.But we still want you to call us if you have a food or drink question
:05:23. > :05:25.You can also get in touch through social media
:05:26. > :05:36.O you relax, throw in any questions you like and we're doing a bit of
:05:37. > :05:40.cooking with Freddy Bird. Good to have you here, man.
:05:41. > :05:49.Good to be here. So, what can I do? I need an alioli.
:05:50. > :05:54.So start making that and I'm making a rich stock to add to the prawns
:05:55. > :06:01.and the rice. So this is from your restaurant,
:06:02. > :06:10.Lido in Bristol. Going since when? 2000... Oh, gosh... 2008! . You know
:06:11. > :06:17.better than I do. What is the style of cooking? We are
:06:18. > :06:20.Spanish, eastern, Lebanese but cooking over fire, charcoal is the
:06:21. > :06:27.name of the game. When I was there it is quite a
:06:28. > :06:32.unique proposition. It is a working Lido and you have this lovely catchy
:06:33. > :06:35.downstairs and a coal restaurant upstairs, so you can sit there and
:06:36. > :06:43.watch people swimming and getting changed! It is! That's what happens,
:06:44. > :06:49.frankly! Sometimes I watch them swim but... I will leave that to you,
:06:50. > :06:56.Matt. Everyone's got a hobby! You and the
:06:57. > :07:02.company you work with are renovating these forgotten gems, aren't you?
:07:03. > :07:06.Yes, there is another lido in Reading opening in October. We have
:07:07. > :07:11.been renovating it for four years. Four years?! Yes, we were meant to
:07:12. > :07:18.open last May but we are a little behind.
:07:19. > :07:23.Such is restaurants! . It's good fun.
:07:24. > :07:28.So I'm scoring the squid. I have fennel, garlic and onion and I want
:07:29. > :07:35.to caramelise it down to get a lovely richness into the dish.
:07:36. > :07:41.Tell us about the bom, ba rice. It is a short grain, creamy rice.
:07:42. > :07:47.I have just butchered that squid! The rehearsal was a lot better! So
:07:48. > :07:56.it is a short grain rice, which is lovely and creamy.
:07:57. > :08:01.It is easy to get hold of? It is quite easy to get in Waitrose... All
:08:02. > :08:10.of them! Yes, all of the supermarkets. It is a little like
:08:11. > :08:18.paella? Yes, a little. But you are not adding parmesan as it is even
:08:19. > :08:21.more creamy. It has more starch. The shorter the grain, the Creamer the
:08:22. > :08:26.result. So I will crush the prawns. It is
:08:27. > :08:31.about getting the flavour out of the ingredients as much as you can.
:08:32. > :08:34.Those are pricey the prawn but you get the most out of them by using
:08:35. > :08:39.the stock. One or two are enough. They are ?5
:08:40. > :08:43.or ?6 each. Not the cheapest in the world.
:08:44. > :08:52.If you could use something that was a bit cheaper? Lobster?! Yes, cheap
:08:53. > :09:02.lobsters! You can use langoustines. Is there a cheaper prawn?! But the
:09:03. > :09:07.farmed once don't have the sweet depth of flavour. If you are doing
:09:08. > :09:11.it, spend the money but don't do it so often.
:09:12. > :09:15.The point of the dish is you get a bit of prawn and rice, and you are
:09:16. > :09:22.stretching it out. Yes, lay one of those out, it is
:09:23. > :09:27.almost the length of your forearm! I like that analogy! You are born and
:09:28. > :09:31.bred Bristol, you trained at The Square? Yes.
:09:32. > :09:38.So you took influences from all over? Yes, I really love cooking
:09:39. > :09:46.over the fire that really drew me in. That is where I have stayed. It
:09:47. > :09:53.is more relaxed, pretension free and the Lido is like a spa but not, it
:09:54. > :10:01.is head mistic. It is not healthy, as you will discover in a minute! So
:10:02. > :10:10.I have the rice. That is cooked down with a little Ouzo. .
:10:11. > :10:15.Now I will move that across and after adding the rice and the stock,
:10:16. > :10:20.I will crush the prawn heads, that is where the flavour is.
:10:21. > :10:26.You have a crab stock as well? That is over the prawns. So a little
:10:27. > :10:32.double whammy with a little tomato in there to give it richness and
:10:33. > :10:38.acidity. Where is the alioli ending up? That
:10:39. > :10:42.is instead of using the butter but it has the extra garlic punch as I
:10:43. > :10:49.like garlic. OK. That is good.
:10:50. > :10:56.So I have a potato ricer, and this is mashed through. This is what
:10:57. > :11:06.makes the dish. Have you eaten them raw? The little red prones prawns,
:11:07. > :11:14.they are delicious. But interesting, you are allergic to
:11:15. > :11:23.prawn, Freddy? So, I have just discovered! After eating one it
:11:24. > :11:29.looked like I was stung like a bee, eyes like letter boxes! So with
:11:30. > :11:35.these prawns, I am going to put them on the grill.
:11:36. > :11:41.Four minutes, is that long enough? Why.
:11:42. > :11:45.Keeping them pink in the middle. Yes, you want the pop when you bite
:11:46. > :11:51.into it. Otherwise it is mush. There is no interest in them.
:11:52. > :11:57.So this is treated the same way as risotto? Pretty much.
:11:58. > :12:00.It will take 10 to 20 minutes to cook it out.
:12:01. > :12:04.If you'd like to ask any of us a question then give us a ring
:12:05. > :12:09.Calls are charged at your standard network rate.
:12:10. > :12:17.Freddy, we will have to imagine ourselves, overlooking the Lido.
:12:18. > :12:22.Absolutely, or if you don't want to imagine, you can come and visit! I'm
:12:23. > :12:28.working with the Saturday Kitchen confines! Freddy, you have worked
:12:29. > :12:33.with our Saturday Kitchen host, Michel Roux on the Channel 4 show? I
:12:34. > :12:38.have. On a show called Hidden Restaurants. It was great fun
:12:39. > :12:41.travelling around the country, checking out other people's
:12:42. > :12:45.restaurants. Always nice to be cooked for instead of cooking.
:12:46. > :12:50.Nice. Are you ready? Almost done.
:12:51. > :12:54.Not far. So this is going to take no time.
:12:55. > :12:58.The squid and the prawns take a couple of minutes.
:12:59. > :13:03.Almost there. A little plate. Thank you. We are
:13:04. > :13:08.going to finish this. So take this down a little more. Look at the
:13:09. > :13:16.colour. It is so rich and the small is so sweet.
:13:17. > :13:28.And by the time you have ladled it with the mayonnaise,
:13:29. > :13:36.sorry, the aoili, or Hellman's, or any other brands! No but really, you
:13:37. > :13:40.are eating two things here, the rice and the prawns. And they are the
:13:41. > :13:44.best. I always say that I do as little to the food as possible. If
:13:45. > :13:50.you choose something delicious, you don't have to muck about with it. So
:13:51. > :13:57.keep it simple, cook it correctly. Like a little more colour on that
:13:58. > :14:03.would be an example! We get it! You keep it simple and build from the
:14:04. > :14:08.base up. You make a good stock and then focus on the ingredients.
:14:09. > :14:13.A lot like your dish? Yes, great ingredients. If you have to add
:14:14. > :14:17.loads, you have a bad product. I do find that with young chefs,
:14:18. > :14:26.that want to keep throwing things in? Yes, that is a little naivety
:14:27. > :14:31.but you have to restrict yourself. Do you find that with the young
:14:32. > :14:38.chefs in the kitchen, they are like, is that it, that is all you have to
:14:39. > :14:43.do? Yes, to start with. From my experience, you didn't eat the food.
:14:44. > :14:48.You were just there. So, that is a learning experience.
:14:49. > :14:54.Now, a bit of parsley. That is enough.
:14:55. > :14:58.Definitely! Decent! I like a lot of parsley. Look, a parsley sauce to go
:14:59. > :15:03.with the prawns. Let's get that in.
:15:04. > :15:10.Keep it on the side as Judy doesn't like squid! You will love my squid,
:15:11. > :15:15.Judy! I will try. There is a prawn that I left the
:15:16. > :15:18.head on for you, to get stuck in and suck out the juice.
:15:19. > :15:21.On with that. You make it sound so attractive.
:15:22. > :15:39.I get excited about it. There we go. Is this a plate but to put down as a
:15:40. > :15:45.starter? Yes, as tapas or for a sharing menu. This would be one of
:15:46. > :15:52.the many dishes that comes up to the table. Or put it down as a tapas
:15:53. > :15:56.dish. Bristol has really changed in the last ten years. Is to be a
:15:57. > :16:04.culinary backwater. Now it's such an exciting place be. There are chefs
:16:05. > :16:11.out there doing really great things. It's as simple as that. Remind us
:16:12. > :16:28.what it is. It is a cavolo nero pron with aioli. -- it is carbon
:16:29. > :16:39.what is it about squid you don't like? It's just the texture. Dive
:16:40. > :16:47.in, Paul. Will do. Do you have an open kitchen in your restaurant?
:16:48. > :16:56.Yes, so you can hear what is going on. Is that wise? Probably not! It's
:16:57. > :16:58.delicious. Deep flavours in that rice.
:16:59. > :17:01.Peter, what have you chosen to go with Freddy's feast?
:17:02. > :17:09.Freddie is a fan of all things Spanish. You are also partial to a
:17:10. > :17:17.drop of Albarino. I've taken that theme and run with it in a left-wing
:17:18. > :17:23.way. This is the Colinas de Uruguay Albarino, ?8 at Sainsbury's. It is
:17:24. > :17:28.the Albarino grape variety that we know and love from Spain. It goes so
:17:29. > :17:33.well with seafood. It's actually grown in Uruguay which might seem
:17:34. > :17:39.odd until you think that Uruguay is very coastal. It's another Atlantic
:17:40. > :17:43.area, lovely freshness to it. What you get from your required is an
:17:44. > :17:51.extra bit of richness which you need for the aioli. Are you happy with
:17:52. > :17:59.that? That's amazing. With that it's more peachy and less minerals.
:18:00. > :18:05.You've got more sunshine so it's more juicy. It holds the powerful
:18:06. > :18:12.garlic. I think it's a nice antidote to the garlic. It has a lovely
:18:13. > :18:18.refreshing quality. Do you like it, Judy? Have you got a favourite wine?
:18:19. > :18:24.Yes, I'm very partial to a New Zealand Sauvignon. We haven't got
:18:25. > :18:32.any of those on the show today! LAUGHTER Paul, what are you going to
:18:33. > :18:35.be making? A pickled mackerel dish with crispy sourdough.
:18:36. > :18:38.And don't forget if you want to ask us a question this morning,
:18:39. > :18:44.Or you can tweet us a question using the #SaturdayKitchen.
:18:45. > :18:49.And you can also visit our website to vote for Heaven or Hell!
:18:50. > :18:51.Time now to join Rick Stein in Corsica!
:18:52. > :18:53.He's trying all the local produce at the market!
:18:54. > :19:18.Napoleon Bonaparte might very well be Corsica's favourite son. Not
:19:19. > :19:22.everyone would agree with that. Judging by the freshness of the
:19:23. > :19:27.flowers onto his statue, I suspect the local council like him very much
:19:28. > :19:32.indeed. I don't think a great deal has changed since he popped his
:19:33. > :19:36.clogs. He'd still be able to find his way around. They say the
:19:37. > :19:41.Corsicans tend to be a little stern and suspicious. They think very much
:19:42. > :19:48.of themselves as Corsicans first, and French firmly second. This is
:19:49. > :19:51.the sort of touchstones in a market I'm always looking for. The special
:19:52. > :20:02.products from the area. I suspect that's...
:20:03. > :20:09.Caviar. That is grey mullet roe that is salted, it's a real speciality.
:20:10. > :20:14.That's interesting. These are anchovies.
:20:15. > :20:26.She says these are anchovies, I love anchovies but they are done to her
:20:27. > :20:36.mother's recipe with oil, garlic and parsley. Anchovies, bread, some
:20:37. > :20:46.tomatoes, a glass of wine, perfection. I'd like to try some
:20:47. > :20:52.hand, could I taste some? -- ham. How come you speak English so well?
:20:53. > :20:56.I was living in London when I was a student. I was working in a Greek
:20:57. > :21:02.restaurant. A French girl in England, working in a Greek
:21:03. > :21:08.restaurant. Interesting! Then I came back here and started working here.
:21:09. > :21:13.Its exquisite, could I buy a couple of slices? What would you recommend
:21:14. > :21:21.in Corsica and food to somebody who doesn't know Corsican food? You find
:21:22. > :21:28.the best in the charcuterie. Goats cheese, sheep 's cheese. It's
:21:29. > :21:42.typical to Corsica. That's perfect, merci. Sorry, we don't make bread!
:21:43. > :21:46.Having the Land Rover is really helpful, because Corsica is the most
:21:47. > :21:50.mountainous, rugged and wooded island in the whole of the
:21:51. > :21:57.Mediterranean! Anyway, I'm meeting Vincent Tabarani. He's the Delia
:21:58. > :22:02.Smith of Corsica and he runs a school which the local TV televised
:22:03. > :22:06.Saturday mornings. Because the population are so proud of Corsica,
:22:07. > :22:15.it's very popular. He's cooking lunch made of raised kid, lamb, figs
:22:16. > :22:21.and roasted tomatoes. I hate to say this but no substitute for the real
:22:22. > :22:25.thing. In other words, being here. Just to see this dish being
:22:26. > :22:30.prepared. If I was going through a recipe book a confit of milk fed
:22:31. > :22:35.lamb I might have flicked past it because it would have been boring.
:22:36. > :22:40.Just to see Vincent's evident enthusiasm for the materials and to
:22:41. > :22:43.be in this cookery school, it's a great advertisement for cookery
:22:44. > :22:47.schools because they are really getting stuck in. It's very clear
:22:48. > :22:55.what is going on. Just watch the way he's cooking these little pieces of
:22:56. > :23:00.kid and the way he wrapped them in caul fat to keep them nice and
:23:01. > :23:05.moist. Roasted delicately, taken out and then a nice gravy made with all
:23:06. > :23:09.the bones and bits and bobs, lots of wine. It's really good fun being
:23:10. > :23:17.with him and picking up on what he's saying. Also, how interested they
:23:18. > :23:24.are as well. I love these... Yes. Cooked with a bit of onion, perfect.
:23:25. > :23:30.All the ingredients go together so well.
:23:31. > :23:41.What Vincent said is that it's extremely pastoral, the cooking of
:23:42. > :23:49.Corsica and is based on what shepherds would have cooked. Legs of
:23:50. > :23:54.kid or milk fed lamb. These simple beans are a very obvious edition. He
:23:55. > :23:58.also said they came from Africa, the pulses, years and years ago. They've
:23:59. > :24:03.been brought into the local cuisine. He said its pastoral cooking. That's
:24:04. > :24:08.what I find really exciting. I just really like very simple, basic food
:24:09. > :24:15.like this which really relies on the specific taste of local ingredients.
:24:16. > :24:19.That's what it's all about. The concept of roasted kid and knuckles
:24:20. > :24:23.of lamb with wine cooked with wild herbs is a really good idea for
:24:24. > :24:26.lunch. The meat doesn't need anything added because so full of
:24:27. > :24:32.flavour from what the animals eat on a mountainside. Then the roasted
:24:33. > :24:36.tomatoes and figs. I've never had them cooked like this before.
:24:37. > :24:48.Vincent wanted me to taste a little bit of the Isle of Corsica. Et
:24:49. > :24:51.voila! When I came to Corsica first aid years ago I was looking to
:24:52. > :24:56.seafood and I was a bit disappointed. I've learned today
:24:57. > :25:01.that Corsica are really involved in food from the land on the mountains.
:25:02. > :25:05.I have to say, this is perfect, I like simple cooking and I like food
:25:06. > :25:11.which reflects the region which it comes from. There's as much subtlety
:25:12. > :25:14.in this sort of food, in fact more, than any of your Michelin starred
:25:15. > :25:21.restaurants. This food really speaks of the country. It's fantastic.
:25:22. > :25:25.Merci. Thanks Rick, and there's more
:25:26. > :25:28.of his foodie adventures next week. We saw Rick sampling
:25:29. > :25:30.the lamb dish using local, seasonal ingredients that naturally
:25:31. > :25:32.go together including figs, and I'm going to show
:25:33. > :25:45.you another way to use figs. I'm going to caramelised them in
:25:46. > :25:49.what is called a Dutch baby. It's becoming quite popular, it's
:25:50. > :25:54.essentially a sweet Yorkshire pudding batter. Sometimes you see it
:25:55. > :25:58.with jam and ice cream. It's delicious. Caramelised fruit and
:25:59. > :26:03.I'll take you through it in a bit. What I need to do first of all is
:26:04. > :26:09.make the batter. A bit of flour, a pinch of cinnamon, three eggs and
:26:10. > :26:14.sugar. Congratulations, you're having quite a year! You've got your
:26:15. > :26:21.new book out, champion at Wimbledon this year, and an OBE. Have you had
:26:22. > :26:30.worse years?! LAUGHTER It's been a good year. Quite amazing. My book
:26:31. > :26:34.came out about a month ago, that was really an opportunity for me to tell
:26:35. > :26:39.the back story of everything that had gone into helping the boys to
:26:40. > :26:45.get up to the top of the world rankings. I think that it was a
:26:46. > :26:49.chance for me to share everything I had learned and experienced on the
:26:50. > :26:54.way, from when they first picked up a racket to where they've currently
:26:55. > :26:59.ended up. We would never have had any inkling of where it was all
:27:00. > :27:06.going to go to! Was that always the focus from when you started coaching
:27:07. > :27:12.them? Absolutely never. Was it let's make them the best in Dunblane? For
:27:13. > :27:17.me, I love sport. My parents loved sport. I wanted my kids to enjoy
:27:18. > :27:22.sport. When they were little they did every sport under the sun,
:27:23. > :27:26.except skiing. We lived very close to the tennis club and when they
:27:27. > :27:32.were in nappies, I went round to the tennis clubs to give me something to
:27:33. > :27:36.do, to give me a bit of exercise and realised there was no coaching
:27:37. > :27:41.programme, nothing really going on for the older kids. I started to
:27:42. > :27:44.volunteer to do some coaching because I'd been a decent tennis
:27:45. > :27:50.player. You were offered a scholarship to the states which you
:27:51. > :27:56.turned down and then went to focus on the coaching. But was 40 years
:27:57. > :28:01.ago. It is now, everybody does it now if you're a pretty decent tennis
:28:02. > :28:05.player. Back then it wasn't. Nobody was doing that and I was too afraid
:28:06. > :28:10.to try it at the end of the day. It's one of my regrets that I didn't
:28:11. > :28:16.do that. Then presumably you channelled back into the boys. Yeah,
:28:17. > :28:21.and many other kids. For me it was never just about my kids, it was
:28:22. > :28:24.about creating opportunities for Scottish kids. In our club initially
:28:25. > :28:28.to get them playing and competing more. Several years later when I
:28:29. > :28:32.became the Scottish National coach it was about giving Scottish kids
:28:33. > :28:36.the opportunity to play overseas and to try to become as good as they
:28:37. > :28:40.could become. There was nobody to learn from. We didn't have an
:28:41. > :28:50.infrastructure in Scotland. We had terrible weather and hardly any
:28:51. > :28:53.indoor facilities. There is no book that tells you what to do. I was
:28:54. > :28:56.having to learn everything as I went along. That's part of maybe what's
:28:57. > :28:58.fuelled me wanting to put it down in the book, to share it with other
:28:59. > :29:01.parents and coaches who might be in the same position. What I thought
:29:02. > :29:12.was interesting was aside from not wanting to go to the States because
:29:13. > :29:15.you said there was no Skype, there won't the communications there are
:29:16. > :29:19.today. That was a big decision, I think. When you got into the
:29:20. > :29:22.coaching, the fact you were talking about the gender inequality and that
:29:23. > :29:28.you were training with some girls and you had this competition you
:29:29. > :29:32.setup. You would see how many times with the coach talk to us. You got
:29:33. > :29:38.three over the course of a weekend or something. It is true. So here
:29:39. > :29:42.are some brackets, girls, go and have fun! Definitely a coach who
:29:43. > :29:48.wasn't interested in the girls at all. There is a huge imbalance in
:29:49. > :29:54.sports coaching. In our sport 80-85% of the coaches in this country are
:29:55. > :29:59.guys. Very few female coaches. I do a lot of work trying to create
:30:00. > :30:02.career pathways for women in tennis, and also trying to encourage more
:30:03. > :30:07.women into delivering tennis. Whether that's running competitions
:30:08. > :30:12.or going into coaching. Have you seen a big difference in that? Over
:30:13. > :30:16.the last few years we are seeing really good progress with that. I
:30:17. > :30:20.believe that to get more girls into sport and to retain more girls in
:30:21. > :30:28.sport, you have to have a larger female workforce because women
:30:29. > :30:32.better how girls tick. For me it goes hand-in-hand. You've said that
:30:33. > :30:36.over the last ten years tennis is in a place in Scotland that could be
:30:37. > :30:41.really quite exciting. There's a huge opportunity. Andy has been in
:30:42. > :30:48.the top five for ten years as has Jamie. There's a huge excitement and
:30:49. > :30:52.a huge buzz. Lots of people wanting to try tennis but the key is to
:30:53. > :30:56.capitalise that while the interest is there. Especially at this time of
:30:57. > :31:00.the year, we've just had Wimbledon and everybody is still talking about
:31:01. > :31:04.tennis. To create opportunities to get people out there and try it.
:31:05. > :31:10.What's it like at home, is there a rivalry between the boys? I'd have
:31:11. > :31:13.thought it was a bit like having teenagers in the house. You've got
:31:14. > :31:18.two very different players, one winning at this time and the other
:31:19. > :31:23.winning this time. This one is low, this one is high. Emotions must be
:31:24. > :31:27.all over the shows. What is great for family harmony is that one plays
:31:28. > :31:31.singles and one plays doubles, so they don't have to play against each
:31:32. > :31:34.other. That is fantastic. When they were younger they were always
:31:35. > :31:42.creating their own games and fighting over the and who one and
:31:43. > :31:46.who didn't. After Andy won Wimbledon in 2013, Jamie came around to his
:31:47. > :31:49.house, he was in the door for 30 seconds and they were outside on the
:31:50. > :31:59.patio playing table tennis. Five minutes later Jamie came in, through
:32:00. > :32:04.the tennis but onto the sofa. Andy says, go on Jamie, I'll play you
:32:05. > :32:10.with my left hand! It was back to being four or five again! With Andy
:32:11. > :32:14.being the younger brother, always wanting to beat Jamie, that is still
:32:15. > :32:23.his goal. That is still his big thing. Not this year! The batter has
:32:24. > :32:29.gone in, that goes in for 20 minutes on 200. In here I've got some
:32:30. > :32:34.butter, sugar, a little bit of thyme, some salt, a little squeeze
:32:35. > :32:35.of orange juice and figs. Let that reduce and then I'm going to add
:32:36. > :32:57.some marsala. So, here, I'm not going to do it but
:32:58. > :33:01.it is ease country to explain, I have ground almonds, egg white,
:33:02. > :33:06.orange zest and juice, and mix that together to make an almond butter
:33:07. > :33:12.that will finish the dish with. You roll it and put it in the fridge.
:33:13. > :33:17.What about when they play together, Judy? When they play together that
:33:18. > :33:23.is great. That is the most emotional for me. It usually happens in the
:33:24. > :33:27.Davis Cup or the Olympics. Andy doesn't play much doubles, it is
:33:28. > :33:32.difficult for the top players to do both as it is too demanding but
:33:33. > :33:38.watching them walk out together is very, very special. So, go play
:33:39. > :33:43.together, that is easier for me. Think of me! That would be nice. I
:33:44. > :33:46.think that they will do that. Before they finish their careers, I think
:33:47. > :33:53.that they will play together at Wimbledon. I have heard them talking
:33:54. > :33:57.about it. When Andy reckons he is no the a contender for the singles,
:33:58. > :34:03.that would be fab. Look forward to it.
:34:04. > :34:06.How stressful is it watching? Occasionally, we get glimpse, you
:34:07. > :34:11.are gripping the seat in front. It must be horrendous. Does it get
:34:12. > :34:16.easier? No, it has got worse, definitely worse the further that
:34:17. > :34:21.they have gone up. I think it is as the expectation level is higher, so
:34:22. > :34:28.the pressure is higher. But it is a mixture of severe nausea and a heart
:34:29. > :34:35.attack going on at the same time. I say this regularly, I really am
:34:36. > :34:40.surprised that I am alive. You did Strictly, was that as
:34:41. > :34:44.stressful? It was unstressful until the Saturday night. The whole being
:34:45. > :34:54.a part of it was wonderful, wonderful fun. But on Saturday night
:34:55. > :34:58.when you hear this: And dancing whatever... It was awful. I could
:34:59. > :35:04.never remember the steps from one morning to the afternoon. I think
:35:05. > :35:07.that is an age thing! But also, partly, I was so excited by the
:35:08. > :35:12.whole thing I was not concentrating the way I should have been. But
:35:13. > :35:17.there is this fear on a Saturday night you will forget what foot goes
:35:18. > :35:20.where. And Anton, my wonderful, wonderful partner, developed
:35:21. > :35:28.strategies to help me. He would blow on this side of my neck to help me
:35:29. > :35:34.go that way... I'm not sure I would like that! I have met him, he is a
:35:35. > :35:41.lovely fella but I don't want him blowing down my neck! He would nip
:35:42. > :35:47.me on the back to go another way. You are giving away the secrets! I
:35:48. > :35:53.had to. I developed this look, something like this... I had no idea
:35:54. > :35:58.what I was doing next! Dive in. That is the finished dish. It is probably
:35:59. > :36:06.a sharing it dish. A bit more than one portion. Let me know what you
:36:07. > :36:15.think. What would you match with it Peter, there is the Marsala.
:36:16. > :36:21.I would go with something sweet and rich, a nice Vin Santo. Or a lovely
:36:22. > :36:28.Tokay. Something good with acidity. How is it? It is absolutely
:36:29. > :36:35.delicious. I love the almond. I put that in extra! My idea!
:36:36. > :36:38.So what will I be making for Judy at the end of the show?
:36:39. > :36:39.Food heaven, chicken and prawn croquettes!
:36:40. > :36:42.I'll make the croquettes with fresh prawns and chicken,
:36:43. > :36:45.I'll make an Asian-style salad with gem lettuce,
:36:46. > :36:47.mangetout, coriander, mint and dill and serve with
:36:48. > :36:52.I'm going to make a lamb and apricot Cape Malay curry with couscous!
:36:53. > :36:55.I'll marinate lamb with coriander, cumin and masala and cook
:36:56. > :36:57.in a curry of apricot, coconut and tomatoes
:36:58. > :36:59.and serve with a pomegranate and cucumber couscous and grate
:37:00. > :37:03.And don't forget Judy's fate is down to you at home!
:37:04. > :37:05.You've still got around 25 minutes left to vote for either
:37:06. > :37:08.heaven or hell just go to the Saturday Kitchen website now.
:37:09. > :37:15.We'll find out at the end of the show which dish you voted for.
:37:16. > :37:21.Now it's time to catch up with the queen of home
:37:22. > :37:24.She's showing us a simple but delicious chicken dish
:37:25. > :37:29.with asparagus and lemon creme fraiche sauce!
:37:30. > :37:39.Bott A visit to the farmers' market is such a lovely thing to do.
:37:40. > :37:44.I enjoy seeing what's in season and meeting the local farmers and stall
:37:45. > :37:49.holders. It's a mature cheddar... There is
:37:50. > :37:58.nothing like the feeling of knowing exactly where your food comes from.
:37:59. > :38:02.I love asparagus. It makes this dish very special. I remember my father
:38:03. > :38:08.used to grow these with tremendous care. I've tried to grow it, as soon
:38:09. > :38:13.as you get weed in it, you are in trouble. I have never been
:38:14. > :38:18.successful, therefore I buy it from a farmer's shop nearby. Season six
:38:19. > :38:25.chicken breasts and seal them in a hot pan with 25 grams of melted bur
:38:26. > :38:31.butter and a tablespoonful of oil. All I am doing is getting them
:38:32. > :38:38.golden brown on each side but in no way are they done in the middle.
:38:39. > :38:42.That is what I'm looking for... When they're golden on the outside,
:38:43. > :38:48.remove them from the pan and start the sauce.
:38:49. > :38:53.I've got these beautiful shallots here. But they are devils to peel! I
:38:54. > :38:59.find best to put them in boiling water. It just loosening the skin.
:39:00. > :39:04.So that's exactly what aim going to do. I've a pan here and it's a very
:39:05. > :39:09.good tip if you are doing pickled onions. You know the little onions
:39:10. > :39:14.that take ages to peel. So I'm going to leave that off the heat for five
:39:15. > :39:18.or ten minutes. Rinse then under cold water and
:39:19. > :39:22.Ofcoms the skin. Then cut the shallots into quarters
:39:23. > :39:28.to fry. I'm using the same pan. Not only
:39:29. > :39:34.does it save the washing up but you get the flavour of the chicken
:39:35. > :39:40.juices. To thicken the Sarkese use a heaped tablespoon of plain flour.
:39:41. > :39:47.This is an old fashioned tablespoon. Measure if you like but if I put it
:39:48. > :39:52.on the scales, it will be 30 grams. So in the bowl.
:39:53. > :39:58.Add a little chicken stock. I will whisk it until it is smooth. Like
:39:59. > :40:02.mixing custard. Then the remainder of the chicken stock in here like
:40:03. > :40:06.that and I'm going to pour that in, stirring all the time that will
:40:07. > :40:10.thicken it. Which indeed it has! This is
:40:11. > :40:21.absolutely smooth as you can see. There is no sign of a little white
:40:22. > :40:25.lump! Add some freshly chopped lemon thyme and the seared chicken breast
:40:26. > :40:30.back to the pan. Now there are juices on that tin which I do not
:40:31. > :40:35.want to throw away. That will all add to the flavour. On with the lid
:40:36. > :40:40.and leave that to cook for about 20 minutes on a very low heat and keep
:40:41. > :40:49.your eye on it. It should have just a gentle bubble from time to time.
:40:50. > :40:54.Next, the asparagus. Take the asparagus and it will break where
:40:55. > :40:59.it's tender. Then they should really give a nice crack.
:41:00. > :41:06.Chop up the stems into thickish slices. Nice and evenly. But keep
:41:07. > :41:11.the tips whole for garnish. Add them all to boiling salted water
:41:12. > :41:15.for two to three minutes. And it's time to check the chicken. To make
:41:16. > :41:24.sure it's cooked, I'm going to look at my portion.
:41:25. > :41:34.Now that, to me, is perfect. It's still got a spring to it. So let's
:41:35. > :41:40.put that back in the pan. And to finish, squeeze the juice of a lemon
:41:41. > :41:45.into the pan, add a 200 ml tub of full fat creme fraiche and of
:41:46. > :41:51.course, the cooked asparagus stems. Not only will they add flavour but
:41:52. > :41:55.add colour, so in they go. Finally, add a couple of tablespoonfuls of
:41:56. > :42:06.parsley, roughly chopped. It looks lovely. Now, ready to serve.
:42:07. > :42:11.There are those that like a lot of sauce, and I'm married to a gravy
:42:12. > :42:19.man so, all my recipes have quite a lot of sauce.
:42:20. > :42:27.Well, the smell is delicious. It's a lovely smooth sauce. It's a deep
:42:28. > :42:38.flavour of lemon and it feels rich. I think that is a great dish to
:42:39. > :42:41.serve on a special occasion so, to the table and enjoy!
:42:42. > :42:46.Still to come on today's show: Nigella Lawson shows us her recipe
:42:47. > :42:50.She marinates and braises pork belly and serves with in a steamed
:42:51. > :42:52.bun with crispy onions and a hoisin sauce!
:42:53. > :42:55.And it's almost omelette challenge time!
:42:56. > :42:59.Can Judy "coach" Freddy and Paul to "serve" up
:43:00. > :43:04.Will one of them have an "advantage" over the other without making
:43:05. > :43:15.And will Judy get her food heaven, chicken and prawn croquettes
:43:16. > :43:17.with a cashew nut relish with caramelised shallots or food
:43:18. > :43:19.hell, lamb and apricot Cape Malay curry with couscous?
:43:20. > :43:22.There's still a chance for you to vote on the website and we'll find
:43:23. > :43:44.. What re So, if you can start with the tomatoes. Five or six, and save
:43:45. > :43:53.the half for dressing. Peeling cherry tomatoes... ? Yes!
:43:54. > :43:56.There is nothing more Michelin! I saw you spent six weeks in the
:43:57. > :44:04.French Laundry? Yes. How was that? It was the best time
:44:05. > :44:08.of my life. It was like food mecca. Did you work with Thomas Kelly? Yes.
:44:09. > :44:12.Every day. The food is good.
:44:13. > :44:19.Yes, the best meal I have ever had. Oh, really? Yes.
:44:20. > :44:23.So, what is happening here? So, a light cure for the mackerel. It is
:44:24. > :44:27.sitting in rice vinegar to lightly pickle it.
:44:28. > :44:32.I will turn it over a couple of times. What it does, is it helps to
:44:33. > :44:40.release the membrane above the skin, so it is really tender to eat. Rice
:44:41. > :44:44.vinegar is great, it is not like white wine vinegar, which is very
:44:45. > :44:49.harsh. This is delicate. Obviously very fresh, the mackerel.
:44:50. > :44:54.Yes, it must be beautiful and pink. If it is grey, it is old. This is a
:44:55. > :44:59.raw fish, so it must be fresh. Would you ever do this with sea
:45:00. > :45:04.bass? Or are you using the oily fish for a reason? It is one of my fraift
:45:05. > :45:09.fish it is right up there. It is so humble and simple. But
:45:10. > :45:13.there is so much you can do with it. The oiliness works well with the
:45:14. > :45:16.tomatoes, which are great at this time of year.
:45:17. > :45:20.Paul, tell us about your restaurant, Salt. You opened this year? It is
:45:21. > :45:26.four months old. How is it? Great. Very hard work.
:45:27. > :45:33.You work with your wife? She looks after the business side. Easy? She
:45:34. > :45:41.gives me grief. But I need that. I am saying that, as I worked with
:45:42. > :45:44.my wife. It has its challenges. We understand each other's
:45:45. > :45:49.strengths, so we appreciate that I can do something better than her and
:45:50. > :45:54.she can do better than me, so we trust each other.
:45:55. > :46:02.It is a small kitchen, you and two others? Yes.
:46:03. > :46:09.35 covers? Yes, so it is very small. But it is a menu that is changing
:46:10. > :46:12.all the time. In four months, I have changed the menu 21 times. So
:46:13. > :46:18.tweaking it all the time with the seasons. As soon asparagus is in it
:46:19. > :46:23.is on, and when it is done it is gone. Fast like that
:46:24. > :46:29.And with the guys in the kitchen, it stops them from getting bored? Yes.
:46:30. > :46:32.And we keep it small for a reason it focuses on the quality. If it is the
:46:33. > :46:40.same it would be boring. And you have a garden? Yes, it is
:46:41. > :46:44.quite rare. We're a town centre restaurant in the heart of
:46:45. > :46:55.Stratford. We grow our own produce it is a small amount. But a lovely
:46:56. > :47:00.customer area. You can come for pre-drinks. We have wood blocks,
:47:01. > :47:04.raced beds, that me and my stepdad built. It is the first time. Some
:47:05. > :47:10.worked. Some not. A lot of chefs are doing that. When
:47:11. > :47:13.you have a busy kitchen to run, the staff issues, to have a garden, it
:47:14. > :47:17.is hard work. It is.
:47:18. > :47:25.Do you have a gardener? No, I don't it. I can't afford a gardener.
:47:26. > :47:28.It is therapeutic to get out there and water them it is nice. A lovely
:47:29. > :47:40.area for the customers to sit. You worked with Sat Baines. Yes,
:47:41. > :47:46.that was one of the best jobs I've ever had. Taught me a lot about
:47:47. > :47:50.flavour. He's got such a strong pallette. Really brought my palate
:47:51. > :47:55.on and helped me to question myself and stripped down what I do. A dish
:47:56. > :48:00.like this is all about simplicity and produce. Would you say your food
:48:01. > :48:06.has changed over the last few years? I've wanted to be a chef since I was
:48:07. > :48:15.ten years old. I used to bake cakes for the bouncer that my mum and
:48:16. > :48:20.that! -- the bouncers at my mum and dad's Pub! LAUGHTER Fairy cakes for
:48:21. > :48:27.bouncers? LAUGHTER They would be stood there with a big cake. They
:48:28. > :48:32.told me they were nice! That's what got you into cooking? Yes, from
:48:33. > :48:37.there really. You get all these accolades which is fantastic but
:48:38. > :48:42.what I've realised is that's not why I got into cooking. I like pleasing
:48:43. > :48:47.people and creating something. We've got an open kitchen so you can see
:48:48. > :48:52.the customers' face. Is there a lot of interaction with the front? Yes
:48:53. > :48:56.there is. We keep it really simple and stripped back but high-quality
:48:57. > :49:02.still. That's a nice way to work. If you'd like to try Paul's or any of
:49:03. > :49:04.our studio recipes then visit our website.
:49:05. > :49:20.The membrane is really tough but it crisps up when you pan-fry it.
:49:21. > :49:29.Because I'm serving this raw I don't want any chewy mackerel. I think
:49:30. > :49:35.it's an Asian technique. I don't even know where I picked it up from.
:49:36. > :49:39.I think it's my geeky many others of trying to find new techniques. Do
:49:40. > :49:48.you go through a lot of books? The books, the internet, everything. A
:49:49. > :49:52.bit of rape seed oil? Vinegar, rapeseed oil, a tiny pinch of salt.
:49:53. > :50:02.If you could get the rest of the tomatoes in there as well. Quickly
:50:03. > :50:10.blanch the samphire. It just needs a quick blanch. You've got ten minutes
:50:11. > :50:15.left to bite at home and it's very close. Go to the website and log in
:50:16. > :50:21.to see if you want heaven or hell at the end of the show. Literally in
:50:22. > :50:30.and out? Yes, keep it crunchy. It'll help to give the dish some texture.
:50:31. > :50:36.Talk us through this but you've got. That's the stroke of the tomatoes?
:50:37. > :50:40.There's so much flavour in the vine. If I make tomato essence or tomato
:50:41. > :50:48.soup I'll always infuse the buying. If you put tomatoes on the vine,
:50:49. > :50:53.break them open. We want to try and get that extra 1% in the restaurant,
:50:54. > :50:57.go that bit further. Sometimes its things customers don't even notice
:50:58. > :51:00.it. Have you noticed over in recent years there are so many tricks and
:51:01. > :51:08.techniques being employed? Some work, some don't. Do you ever think
:51:09. > :51:12.that's a load of rubbish? I do. It's partly learning. As soon as a new
:51:13. > :51:16.technique comes out and it's something crazy, everyone jumps on
:51:17. > :51:21.it. I think it's understanding the ingredient and what is best for the
:51:22. > :51:31.customer ultimately. If using water but this better, do it, if it's
:51:32. > :51:37.better classic, do it. Do you want a clean board? That would be great.
:51:38. > :51:44.These butter poached tomatoes are going to suck up the milk solids and
:51:45. > :51:50.go lovely and rich. This is similar to a dish we've got at the
:51:51. > :51:55.restaurant at the moment. But at the restaurant it's a starter, it's a
:51:56. > :51:58.bit smaller, a bit more refined. But essentially the same thing.
:51:59. > :52:12.Blowtorch tomatoes which bring a different flavour. How else would
:52:13. > :52:16.you refine that? Make it smaller. This would be too much to eat as a
:52:17. > :52:22.starter. It's a lovely summer sharing dish or summer main course
:52:23. > :52:30.because it's essentially a salad. Or it might be part of a taster menu,
:52:31. > :52:36.you don't want too much of it. There's a lot of simplicity and
:52:37. > :52:42.purity to your cooking. Does it take a lot of planning? It really does.
:52:43. > :52:45.It's so easy to go, another technique, another technique to the
:52:46. > :52:50.dish. You've got to be strict and strip yourself back. Sometimes
:52:51. > :52:57.you've got a thing, it doesn't need anything else. It looks beautiful.
:52:58. > :53:03.Fresh unwholesome. I think you've just got to stop. Leave it alone.
:53:04. > :53:06.Exactly. What do you call it? Pickled mackerel with English
:53:07. > :53:26.tomatoes and samphire. OK, right. I very strict at home about what you
:53:27. > :53:31.eat? Not really but I'm rarely at home. Eating out is probably more
:53:32. > :53:38.common for me. I've got a about unnecessary foliage! You've got to
:53:39. > :53:48.start picking things off. Parsley even I don't like. You wouldn't have
:53:49. > :53:56.liked the dish earlier! LAUGHTER Dive in. It looks fantastic. I want
:53:57. > :54:08.to try the blowtorch tomatoes. You get a charred flavour. There's a
:54:09. > :54:19.lovely sweetness in the tomatoes. The blowtorch accentuates that. Not
:54:20. > :54:24.with your mouth full! LAUGHTER It's the simplicity of the ingredients,
:54:25. > :54:33.everything is spot-on. What about wine? Your mackerel is amazing but
:54:34. > :54:39.it's not easy to match with wine. This is our secret weapon. This is
:54:40. > :54:41.Jim Barry The Lodge Hill Riesling from South Australia. Australia
:54:42. > :55:02.makes fantastic Rieslings. This is the 20 17th vintage which is
:55:03. > :55:08.really young, so you have to try this without the food first, then
:55:09. > :55:12.try it with the mackerel. It changes completely. When you try it
:55:13. > :55:17.initially it's really punchy. When you try it with the dish it softens
:55:18. > :55:23.out. Is it the mackerel you want to try it with? Yes, it also picks up
:55:24. > :55:26.on the tang of the samphire, sweetness of the tomato and
:55:27. > :55:30.bitterness of the chicory. With mackerel you want to go big. The
:55:31. > :55:39.instinct is to go subtle with a tricky ingredient but with this I
:55:40. > :55:51.think you want the zingy freshness. You could also go for an older
:55:52. > :55:55.vintage. Don't be afraid with good dry Riesling, stick it away and it
:55:56. > :56:00.gets lovely with time. That's delicious. It's great. All good. Any
:56:01. > :56:04.suggestions? That is faultless. It's now time for a tasty recipe
:56:05. > :56:07.from Si and Dave, The Hairy Bikers! They are making a cracking crab
:56:08. > :56:23.and leek tart, take it away boys! The crab delivers. It delivers on
:56:24. > :56:28.flavour, it delivers an texture, it's brilliant. Yes, the crab is
:56:29. > :56:34.undoubtedly the king of crustaceans. We are going to show you what to do
:56:35. > :56:42.with it. We've created a recipe that combines crab with leek. Here is how
:56:43. > :56:47.to make our best of British crab and leek tart. All tart start with a
:56:48. > :56:58.pastry base and this one is half wholemeal, half flower. -- half
:56:59. > :57:02.flour. We are going to fry those in a frying pan with a bit of butter.
:57:03. > :57:08.We don't want any colour on them, we simply want them to sweat. Take
:57:09. > :57:18.wholemeal flour in a processor, mixed with plain. Add little knobs
:57:19. > :57:28.of butter. You can put it into cubes and it looks posh. There's no need
:57:29. > :57:35.to though. Blitz the flour and the butter in a processor until you get
:57:36. > :57:40.fine crumbs. Then add the egg in a thin stream and a little comes
:57:41. > :57:47.together. This is a short pastry. Shorter than Ronnie Corbett wearing
:57:48. > :57:51.sandals! Butter your tin liberally. Put your leeks in for three minutes.
:57:52. > :57:59.You don't want any colour on them, you want them to sweat. Think
:58:00. > :58:05.Benidorm! Role that flat and put that great big lump in your tin.
:58:06. > :58:12.Now, you could try rolling it out. Just press it in with your fingers
:58:13. > :58:17.in and even way! It's so easy. It's short, it's full of butter. It's
:58:18. > :58:20.going to be tasty because sometimes wholemeal pastry, if you don't have
:58:21. > :58:30.loads of butter, quite frankly can be like a beer mat. Turned them off,
:58:31. > :58:38.let them cool. No colour on them, we've just swatted them. Lovely. The
:58:39. > :58:44.hands of a master! Get it nice and even. We prick this with a fork and
:58:45. > :58:54.put it in the fridge to chill before we blind bake it. Beautiful.
:58:55. > :59:02.You may wonder why is he baking a bean pie? It's not. This is blind
:59:03. > :59:07.baking. What happens is we pre-bake the base and as you can see, the
:59:08. > :59:18.beans will halt the pastry to the sides of the ten. -- hold the pastry
:59:19. > :59:23.to the sides of the tin. We need three eggs whisked lightly, and
:59:24. > :59:33.then... Creme fraiche. That's going to make the tart rich, tasty and
:59:34. > :59:38.unctuous. Next the Brown crab meat. Crab comes in two parts. The brown
:59:39. > :59:42.stuff which personally I think is one of the great gastronomic gifts
:59:43. > :59:49.to mankind. And the white meat. The Brown meat goes into the base. We've
:59:50. > :59:58.got eggs, creme fraiche and now we put the brown crab meat. Don't
:59:59. > :00:07.forget the base. Take the beans out, taking care not to burn your mitts.
:00:08. > :00:12.It's cooked a lovely. We still need to firm it up a bit more. We are
:00:13. > :00:16.going to pop that back into the oven without the beans for ten minutes.
:00:17. > :00:31.We don't want to burn it so keep an eye on it. Lovely, mate. Nice. Look
:00:32. > :00:32.at that. It looks like a well formed digestive biscuit which is what we
:00:33. > :00:49.want! Our leeks go in here. Again, just whisk them in.
:00:50. > :01:04.The white crab meat mixture goes into the base. Starting from the
:01:05. > :01:09.middle... And look, a couple of little one, Kingy.
:01:10. > :01:16.It is what you call the cook's perk! Waste nowt! It is a thing of joy.
:01:17. > :01:26.And top with grated cheddar. Cook's perks. Let's not worry about these
:01:27. > :01:30.overflowing, they are for us. Pop it into an oven for an hour at about
:01:31. > :01:33.160 degrees Celsius. It smells great.
:01:34. > :01:40.It does. Oh, look at that, man! It is epic!
:01:41. > :01:49.Yes. Beautiful, isn't it. Look at how it is bubbling away
:01:50. > :01:56.there. Time for snackeroonies! Oh, the leek
:01:57. > :02:01.and crab tart, Mr Meyer. Thank you. It's a good cutter. That
:02:02. > :02:08.base is so thin. Oh, yes, it is crisp. Beautiful. Bon
:02:09. > :02:12.appetite! . You know, our great British eating crab. It is punching
:02:13. > :02:17.through the flavours and keeping a taste of its own.
:02:18. > :02:21.Yeah, it is. A truly great British harvest of the
:02:22. > :02:24.sea. Fantastic! MUSIC:!
:02:25. > :02:29.The heaven and hell vote is now closed.
:02:30. > :02:33.We'll reveal what you've chosen at the end of the show.
:02:34. > :02:43.First is Michelle from Southport. calls from our viewers!
:02:44. > :02:49.First is Michelle from Southport. What is your question? We have a
:02:50. > :02:55.glut of wood pigeons at this time of year as my husband shoots. I either
:02:56. > :02:59.pan fry it in butter or turn it into pate. I would like something
:03:00. > :03:06.different and fresh. Freddy? It needs the fat. It is a
:03:07. > :03:15.lean bird. So, I would probably cook them with a bit of pork fat. Cook it
:03:16. > :03:17.with peppers and some sweetcorn puree or fried sweetcorn with it.
:03:18. > :03:26.Something like that. Paul? I would cook it on the crown,
:03:27. > :03:32.the legs use for a sauce. So roast it, four minutes in a hot oven and
:03:33. > :03:37.let it rest and serve with soured cabbage, lots of crispy bacon,
:03:38. > :03:42.onion, thyme, so that cuts through the pigeon.
:03:43. > :03:49.Happy with that? Yes. Thank you. Judy, you have tweets for us? From
:03:50. > :03:56.Simon, what can you do with a harvest of plum, avoiding the jams
:03:57. > :04:06.and chutneys. Paul? I have made a pluck miso. Cut
:04:07. > :04:13.the plums up, take the stones out, mix it all together and let it sit
:04:14. > :04:17.for a day. Blend it up, and then you have a piece. You can brush it over
:04:18. > :04:24.duck and glaze it. It gives it a lovely sour flavour.
:04:25. > :04:31.That sounds nice. Would you have thought of that, Freddy? Exactly!
:04:32. > :04:36.What would you drink with plums? The way that Paul is doing them, with
:04:37. > :04:42.the duck there is the sweetness, so I would go for something elegant, a
:04:43. > :04:47.red wine but warmer, so you get the fruit richness to match the
:04:48. > :04:53.sweetness. So a gorgeous, New Zealand Pinot Noir.
:04:54. > :04:59.Oh, one of my favourites! Judy, do you have any others? I have many
:05:00. > :05:07.large courgettes, other than ratatouille and stuffing, what can I
:05:08. > :05:11.do with them? Thinly sliced, fried off with dried mint. Which is
:05:12. > :05:28.completely different. Would you do it with Iberico pork
:05:29. > :05:36.fat?! On this occasion, not! So, add with onion, feta cheese. And the
:05:37. > :05:47.mint. I love courgette fritees! Sophie,
:05:48. > :05:54.what is your question? I have some wild mushrooms.
:05:55. > :06:07.I think that they are lovely in a risotto. That is fantastic. I like
:06:08. > :06:13.to slice them thin, salt them, vinegar, like a wine sherry vinegar,
:06:14. > :06:19.and brush them with some melted butter.
:06:20. > :06:25.So not cooking them? No, raw. They are so underrated.
:06:26. > :06:37.And Peter, the wine? Mushroom risotto works well with red wine.
:06:38. > :06:41.Time now for one of our foodie films!
:06:42. > :06:44.This week Saturday Kitchen chef Andy Oliver went to meet couple
:06:45. > :06:45.Shawn and Joanna Plumb who own Edible Ornamentals
:06:46. > :06:55.in Bedfordshire to find out how chillies in the UK are thriving!
:06:56. > :07:01.Last year, we bought an estimated 230 million chillies in the UK. The
:07:02. > :07:06.world's hottest chilli is available in the supermarkets. So I have come
:07:07. > :07:12.here to find out why we love the fiery pepper. I can see lots of
:07:13. > :07:17.amazing chilli plants. Can you talk us through the varieties.
:07:18. > :07:24.Here are the Carolina reaper, they were measured on average at 1.58
:07:25. > :07:31.million skiveily. That is the current hottest chilli in the world.
:07:32. > :07:38.The scale starts at 0, 2016 million. And all known chillies are below 3
:07:39. > :07:44.million. So a mild chilli is a poblano, and some are here at 1.2
:07:45. > :07:50.million. Next row is this tear drop chilli. On the far side is the
:07:51. > :07:54.Dorset Naga. It was the one that launched this race for the hottest
:07:55. > :08:02.chilli in the world but it is a fantastic flavour. It is not about
:08:03. > :08:10.how many nagas you put in a chilli but the flavours.
:08:11. > :08:16.Do you have a favourite? Here is one called Fatale, it is about 600,000
:08:17. > :08:23.skiveily. It has a lemon/lime flavour. That is my favourite. But I
:08:24. > :08:28.have spoiled for choice. There are over 3800 known varieties. It gives
:08:29. > :08:33.a flavour of how diverse the species is.
:08:34. > :08:40.It is amazing that chillies didn't come from the countries that we
:08:41. > :08:52.associate with, India Thailand? They originally came from smoke.
:08:53. > :08:57.Christopher Colombus brought them over, we took them to the cashian
:08:58. > :09:00.and to India. This is my favourite, it's a house
:09:01. > :09:06.plant. How fiery are they? This is about
:09:07. > :09:13.buyered's eye. About 100,000 skiveily.
:09:14. > :09:18.-- bird's-eye. Would you like another chilli? I
:09:19. > :09:26.would love to. Yes a treat. The Carolina Reaper,
:09:27. > :09:31.1.56 million skiveily units. Yes, definitely hot. You could
:09:32. > :09:37.injure someone with this. That was spicy, it is still getting hotter. I
:09:38. > :09:44.will throw to back to you while I find a glass of milk! So, those are
:09:45. > :09:49.the chillies. Would you have a bite? No, thank
:09:50. > :09:55.you. Does the milk work if you eat them.
:09:56. > :10:05.Snow It does. You are tempering the effects of the Chile on thing to --
:10:06. > :10:10.chilli. So it softens the pain. Also in wine it would ab-Riesling. Judy
:10:11. > :10:15.is a fan of New Zealand Sauvignon Blanc. That can work with the
:10:16. > :10:20.chilli, sometimes there is sweetness and sugar and that works well.
:10:21. > :10:28.Would you go down with a very sweet wine? No, medium dry, off-dry. And
:10:29. > :10:36.you notice when you try it... I'm not going to! You will notice, that
:10:37. > :10:43.the wine will taste drier. So, the Omelette Challenge time.
:10:44. > :10:49.Paul, you're on 39.28 and Freddy this is your debut,
:10:50. > :10:55.do you think you can beat him? You both know the rules.
:10:56. > :11:05.I'd just like to get on the board! We have to get cracking, good pun!
:11:06. > :11:19.Clocks on the screen, please, are you ready? Three, two, one, go!
:11:20. > :11:26.Freddy, you've been practicing! Do you put butter in the pan? A little
:11:27. > :11:30.bit. To give it a chance to melt! But I amateurible at this. That is
:11:31. > :11:37.why we don't serve omelettes. The reputation is to live and die
:11:38. > :11:40.about this, by the way! Are you sure about that? Snow Don't look!
:11:41. > :11:50.Beautiful. Perverse! Right, I'm going to try
:11:51. > :11:58.your's first. Did you put salt in this? I did.
:11:59. > :12:07.Look, there it is all over the kitchen.
:12:08. > :12:14.Mmm... I'm happy with that. I would charge you ?50! Your's is a bit
:12:15. > :12:23.salty! Oh! Are you on the board, Freddy? Yes, you are. 28. .08. Your
:12:24. > :12:27.wife will be thrilled. Aisle assortout out later! Paul, did
:12:28. > :12:29.you beat your time? I think so. Yes, you did.
:12:30. > :12:32.35.48. So, down there, somewhere! So, will Judy get her food heaven,
:12:33. > :12:36.heaven, chicken and prawn croquettes with a cashew nut relish
:12:37. > :12:39.with caramelised shallots or food hell, lamb and apricot Cape Malay
:12:40. > :12:41.curry with couscous? We'll find out after Nigella Lawson
:12:42. > :13:02.shows us how she makes her I first had pork buns at a buzzing
:13:03. > :13:07.place like this in New York. I became obsessed with making my own.
:13:08. > :13:13.The best way that I have of describing pork buns is to think
:13:14. > :13:19.belly pork burgers. And yes, every bit as good as that sounds. I do get
:13:20. > :13:22.this soft steamed buns from a local Asian supermarket but I don't see
:13:23. > :13:32.why you couldn't use soft bread buns.
:13:33. > :13:36.My hoisin braised pork belly in soft buns is a DIY lunch for family and
:13:37. > :13:42.friends. The secret is in the prepare. So the night before I
:13:43. > :13:48.Brighton the pork belly in cold water, suggesta and salt. I use a
:13:49. > :13:53.plastic back to hold the marinade and I seal it up and pop it in the
:13:54. > :14:00.fridge for at least eight hours and up to 24. So all very easy.
:14:01. > :14:06.I do like a dollop of fiery sauce in a pork bun. My garlic chilli and
:14:07. > :14:14.ginger sauce begins with five red chilli peppers! About a 10 cm length
:14:15. > :14:21.of ginger peeled and cut into chunks for warmth. A couple of garlic
:14:22. > :14:26.cloves intensify the heat. And then seasoning. A teaspoon of
:14:27. > :14:38.fine sea salt and two of sugar to balance the heat.
:14:39. > :14:49.Some sunflower oil... The zing of the juice of a lime... And whizz to
:14:50. > :14:53.a puree. That's all there is to it. Then
:14:54. > :14:56.leave in the fridge overnight, taking it out to get to room
:14:57. > :15:20.temperature before serving. I'd only ever roasted pork belly but
:15:21. > :15:38.there is another way. When you softly braze the meat, it is all
:15:39. > :15:51.succulents, every little bit of it. I braise the pork in a mixture of
:15:52. > :15:55.water and hoisin. Very low effort. But before I braise, I'm going to
:15:56. > :16:08.daub each slab with a bit of the liquid. And blitz it in a hot oven
:16:09. > :16:13.to help it on its way. It needs only 30 minutes in a very hot oven for
:16:14. > :16:18.the top to turn beautifully bronze. I'm going to pour over the remains
:16:19. > :16:27.of the braising liquid, carefully missing the top. The thing about the
:16:28. > :16:35.pork buns, like all sandwiches, it's all about the build. Into each soft
:16:36. > :16:42.bun I packed a quivering slice of pork belly. A fiery daub of chilli
:16:43. > :16:47.sauce. Perhaps a mixture of hoisin and some cooling cucumber and tangle
:16:48. > :16:58.of spring onion. The important thing for me is sweet, crisp, fried
:16:59. > :17:03.shallots. I have asbestos hands. It would be more sensible to wear
:17:04. > :17:08.gloves! This is tightly sealed and ready to be sweetly braised while I
:17:09. > :17:13.can get on with frying the shallots. That goes in low and slow for
:17:14. > :17:17.another two hours. I use banana shallots which are much easier to
:17:18. > :17:27.deal with than the little round ones. I slice them thinly and fry
:17:28. > :17:31.them quickly in hot vegetable oil. Once they are crisp and golden, I
:17:32. > :17:43.leave them to cool on a piece of kitchen towel.
:17:44. > :17:50.Gorgeous. Now, tempting though it is to start eating this immediately in
:17:51. > :17:56.its freshly burnished state, I find it makes my life easier to get it
:17:57. > :18:00.cooler and then slice it cold. Then I can warm it up in these lovely
:18:01. > :18:13.juices when the hungry hordes arrive. Mmm!
:18:14. > :18:19.My pork bun feast is everything I like about having people over to
:18:20. > :18:25.eat. It's laid back and relaxed. A lot of food, but more importantly a
:18:26. > :18:29.lot of DIY at the table. Condiments and picky things so everyone can eat
:18:30. > :18:38.how they want and what they want. The important thing is, everyone has
:18:39. > :18:44.a good time, me included! I'm going to park some here, and there's some
:18:45. > :18:50.spoons. I'm going to assemble mine, you can do yours differently. Look
:18:51. > :19:00.how selfless you are! Then I'm ending on the shallots. Thank you so
:19:01. > :19:05.much. Be careful with the chilli! I'm a bit of a chilli head. I'm
:19:06. > :19:09.going in for a bite. Absolutely delicious!
:19:10. > :19:15.heaven or food hell. whether Judy is getting her food
:19:16. > :19:25.Food heaven could be Asian-style chicken and prawn croquettes.
:19:26. > :19:33.I'm going to make a lamb and apricot Cape Malay curry with couscous!
:19:34. > :19:42.Don't like that! Which do you think they went for? I think they went the
:19:43. > :19:49.food hell. There were just 5% in it but... Its food hell!
:19:50. > :19:57.Boys, if you clear that way we'll get on with food hell. What is it
:19:58. > :20:01.about land you don't like? I don't like the idea of it. I don't like
:20:02. > :20:07.the idea of eating a land. Because they are sweet and in the field next
:20:08. > :20:11.to you? Yes. You don't have that issue with cows or pigs? I have it
:20:12. > :20:23.with pigs as well but more with land. Guys, if you could sort out
:20:24. > :20:28.because cas. -- sort out the couscous. And the apricots, you've
:20:29. > :20:34.got this fear of apricots? If the texture. I don't like the taste
:20:35. > :20:38.either but I'm a huge fan of fruit in main course and starter dishes
:20:39. > :20:43.along with meat and fish and chicken. But apricots and prunes
:20:44. > :20:49.don't get the job done for me and couscous, I don't see the point of
:20:50. > :20:57.couscous! LAUGHTER Completely overrated. We could do this with
:20:58. > :21:10.rice but it's a classic combo! LAUGHTER It was an amalgamation of
:21:11. > :21:16.Judy's hells! I've been to South Africa quite a lot recently so I
:21:17. > :21:20.love Malay curry. If I put it with rice it wouldn't be so hellish! It's
:21:21. > :21:30.a bit of a mash up of flavours but thanks for pointing it out! You've
:21:31. > :21:34.created a new hell for me! LAUGHTER Lots of garlic to marinate the meat
:21:35. > :21:45.in. I've got some cumin, coriander, gamma masala and turmeric. You like
:21:46. > :21:51.your cooking even know you tweeted one of your sons had been read about
:21:52. > :21:56.your cooking. He was asked to choose my mum, his wife and me in terms of
:21:57. > :22:00.who was the best tech and he said that's easy, my mum is the worst by
:22:01. > :22:04.a mile which was really nice when he did it in front of millions of
:22:05. > :22:08.people! I don't really cook much any more. I used to love doing
:22:09. > :22:12.stir-fries and tracking all the things in that I liked very quickly,
:22:13. > :22:22.serve it up with either rice or nothing. Not because -- not
:22:23. > :22:27.couscous? I was watching you chopping earlier without looking.
:22:28. > :22:38.Given what happened last week! It's amazing how you do it. We are doing
:22:39. > :22:43.very well at home, don't panic. No stitches or anything! Let's move on.
:22:44. > :23:00.This is the marinated lamb. I've put a bit of... Help me out? Tamarind
:23:01. > :23:04.paste in there! Classic because -- classic couscous combo! LAUGHTER
:23:05. > :23:07.Have we got the onions? Sweat off some onions and garlic and then
:23:08. > :23:14.there will be a bit of tomato puree. Chopped tomatoes and then the lamp.
:23:15. > :23:20.I'm a complete novice, I know nothing about tennis. I get into
:23:21. > :23:25.Wimbledon but that's it. Could you explain the scoring system? You've
:23:26. > :23:37.got 15, 30, 40... LAUGHTER Don't laugh at me! Y 15, 30 and then 40
:23:38. > :23:44.and not 45, for a start? I have no idea! I think tennis was invented in
:23:45. > :23:50.the UK, but the whole 15 love, I think the love thing came from the
:23:51. > :23:54.French word for egg because zero is shaped like an egg. I think that's
:23:55. > :24:07.where that came from. Where they came up with 15, 30, 40 and deuce, I
:24:08. > :24:11.have no idea. It doesn't make sense. I'm glad that's cleared up for
:24:12. > :24:16.everyone at home and for myself! LAUGHTER Of useless information. I
:24:17. > :24:22.like the egg thing that's interesting. We've got some fennel
:24:23. > :24:27.seeds, dried chillis and cinnamon. Just going to fry those. At this
:24:28. > :24:38.point it looks all right! We are going to put the lamb in there inner
:24:39. > :24:43.minutes! Some tomato puree, cut that out. And then the tomatoes. So Andy
:24:44. > :24:47.has just announced he is having another baby. You're going to be a
:24:48. > :24:54.grandmother for the second time. Yes. Do you hope the kids will grow
:24:55. > :24:58.up and be into tennis at that level or not? Is it something you would
:24:59. > :25:03.say stay away from? I think it is up to them. It's up to Andy and his
:25:04. > :25:07.wife what they encourage the kids towards. I think with everything,
:25:08. > :25:12.the kids make up their own minds. It's usually the parents who
:25:13. > :25:16.enrolled evil things but at a certain age kids choose what they
:25:17. > :25:23.like and don't like. I'm definitely going to teach them how to dance.
:25:24. > :25:29.LAUGHTER Are you still dancing? No, don't be ridiculous! You liked the
:25:30. > :25:32.process but you didn't like the Saturday night gig? The performing
:25:33. > :25:36.was a bit of a killer. It was great fun and I love the idea of
:25:37. > :25:42.exercising to music. I think that distracts you from the exercise.
:25:43. > :25:48.It's why things like aerobics are so popular, they feel like a past time
:25:49. > :25:55.not a chore. You've been using dance recently to get younger kids into
:25:56. > :26:02.tennis. I've got a thing called the volley dance. You teach the volley
:26:03. > :26:07.footwork in a dance. You step out, step forward, make the volley, step
:26:08. > :26:13.up, step forward, make the backhand volley. Simple, tennis and dancing,
:26:14. > :26:20.perfect match, no pun intended! When you were writing the book, did you
:26:21. > :26:24.enjoy the process of writing? Yes, I wrote it with a lady who is a proper
:26:25. > :26:27.author so she could write it like a story. I thought I could probably
:26:28. > :26:31.write a reasonable chronological account that would have probably
:26:32. > :26:35.been quite boring. I worked with her on it and she did a great job. It is
:26:36. > :26:40.interesting, all the things you think you've forgotten and suddenly
:26:41. > :26:45.you remember what you did. Things I had to learn to do like I had to
:26:46. > :26:50.learn how to coach. As I got better and better I had to learn how to
:26:51. > :26:53.manage teams of people, do tax returns in three different
:26:54. > :26:57.countries, run a website, I did a mass large course and APR course.
:26:58. > :27:04.You have to understand the life and business of a tennis player. Is it
:27:05. > :27:09.easier to learn now? Are there ways people learn that easier? Sometimes
:27:10. > :27:13.you just have to learn it out of necessity because you don't have the
:27:14. > :27:17.funds to pay somebody else. You just have to do it yourself. Plus, you
:27:18. > :27:23.need to have people around you that you can trust on the way up and
:27:24. > :27:27.family is always going to be really important in that respect. I learned
:27:28. > :27:30.all souls of things I never would have imagined learning when I was
:27:31. > :27:33.starting to learn how to teach tennis tickets. Peter, grab some
:27:34. > :27:44.wine. If you can grab some cutlery,
:27:45. > :27:50.Freddie serve the couscous. Make sure it's nicely seasoned. The wine
:27:51. > :27:53.is Italian, Maree d'Ione Nero di Troia. It's about ?8 50 from
:27:54. > :27:57.Waitrose. If you've got meat, spice and sweetness it's a bit of a
:27:58. > :28:03.nightmare for wine. Go southern Italian because it's really juicy
:28:04. > :28:13.and friendly and easy-going. Are we ready? It's going to be hot, isn't
:28:14. > :28:18.it? It's hot, it's quite sweet. How is it? Try the couscous. It's
:28:19. > :28:25.disappointingly good! LAUGHTER Try the couscous! It's a perfect match!
:28:26. > :28:32.I can't believe I ever doubted you! LAUGHTER It's very sweet. That's the
:28:33. > :28:37.whole Cape Malay thing with a lot of fruit and stuff like that. It's
:28:38. > :28:42.really lovely. And relax. It's very nice.
:28:43. > :28:44.Well that's all from us today on Saturday Kitchen Live.
:28:45. > :28:46.Thanks to our fantastic studio guests, Freddy Bird, Paul Foster,
:28:47. > :28:50.All the recipes from the show are on the website,
:28:51. > :28:54.Next week Donal Skehan is back And don't forget Best Bites tomorrow
:28:55. > :29:02.morning with me at 10.15am on BBC2 ? have a lovely weekend!