22/07/2017 Saturday Kitchen

Great ready for 90 minutes of first class cooking!

I'm Matt Tebbutt, and this is Saturday Kitchen Live.

There's a stellar line up in the studio with me today -

Freddy Bird and Paul Foster and wine expert Peter Richards!

A very good morning to you all, Freddy it's your first time

Looking forward to drawer first time on Saturday Kitchen? Looking forward

to it. What are you making? I'm making

squid and carabinero prawns with bomba rice and alioli. A sharing

dish? I will do it as a portion but this is a sharing dish today.

And the rice? A lovely creamy short-grain rice.

Nice. Paul, what are you making it Pickled

line caught mackerel with English tomatoes and crispy sourdough.

Very, very simple and straightforward but delicious

ingredients. Yes, beautiful ingredients is what it is all about.

Peter, you have lots of wine for us? It's holiday time. So sunshine in a

glass is the theme. That's what we are aiming for.

That's the memo! Looking forward to it.

And we've got some fantastic films from some of the BBC's biggest

food stars: Rick Stein, Mary Berry, The Hairy Bikers

Our special guest today is an extremely successful

tennis player and coach, she also happens to be

the mum of not one but two Wimbledon champions,

APPLAUSE Very exciting! Lovely to have you

here, Judy. Straight out of Wimbledon. Was it hectic for you?

Thank you. It is always hectic. The busiest time of the year, if you are

a British player or attached to a British player. But it ended on a

high note. Yes, congratulations to Jamie. A

hell of an achievement? Yes, it was ten years since he last won. This

time he was the top seed so kind of expected. But the last match on

Centre Court, a huge crowd, a great buzz and a perfect way to end the

championships. Are you more relaxed now? Imagine it

must be stressful watching? It is hugely stressful. As they were

younger, you were caught up in the excitement but as they have got to

the top, you are protecting something, defending something.

There is a different feeling. There is a huge expectation around both of

them. So I feel that as well, unfortunately! So, relax now, have a

chat and eat food with part of this mob! So you are here to face food

heaven and hell. What is your idea of heaven? I like anything with

prawns and chicken and an interesting combination with fruits

and nuts. Those are the main things.

Fine. What about the hell? Quell, squid, I hate! Unlucky! It's OK, she

likes the prawns. Hates the squid! Take it off.

Not a fan of smoked fish, either, sorry, Paul. And lamb. I don't like

the idea of eating lamb. Why is that? I just don't. We have a

hotel outside of Dunblane. The fields are full of lambs. Ever since

we got that, I can't go near a lamb! And apricots. You have a fear of

apricots? Yes, apricots and prunes. I don't like that either.

OK, good! Yes, so couscous. We took that on board!

For your food heaven I am going to make you chicken and prawn

I'll make the croquettes with fresh prawns and chicken,

mixed with chilli, lime and I'll make an Asian-style salad

with gem lettuce, mangetout and baby gem lettuce,

coriander, mint and dill and serve with a pineapple

Enough of the herself heavens in there? That looks amazing.

I'm going to make a lamb and apricot Cape Malay curry with couscous!

Somebody told me it was delightly untradition!

I'll marinate lamb with coriander, cumin and masala and cook

in a curry of apricot, coconut and tomatoes

and serve with a pomegranate and cucumber couscous and grate

But you'll have to wait until the end of the show to find

And don't forget you at home will decide Judy's fate!

The vote is open right now for you to choose today's heaven

or hell dish that we'll cook for Judy at the end of the show.

Just head to the Saturday Kitchen website before 11am this morning!

But we still want you to call us if you have a food or drink question

You can also get in touch through social media

O you relax, throw in any questions you like and we're doing a bit of

cooking with Freddy Bird. Good to have you here, man.

Good to be here. So, what can I do? I need an alioli.

So start making that and I'm making a rich stock to add to the prawns

and the rice. So this is from your restaurant,

Lido in Bristol. Going since when? 2000... Oh, gosh... 2008! . You know

better than I do. What is the style of cooking? We are

Spanish, eastern, Lebanese but cooking over fire, charcoal is the

name of the game. When I was there it is quite a

unique proposition. It is a working Lido and you have this lovely catchy

downstairs and a coal restaurant upstairs, so you can sit there and

watch people swimming and getting changed! It is! That's what happens,

frankly! Sometimes I watch them swim but... I will leave that to you,

Matt. Everyone's got a hobby! You and the

company you work with are renovating these forgotten gems, aren't you?

Yes, there is another lido in Reading opening in October. We have

been renovating it for four years. Four years?! Yes, we were meant to

open last May but we are a little behind.

Such is restaurants! . It's good fun.

So I'm scoring the squid. I have fennel, garlic and onion and I want

to caramelise it down to get a lovely richness into the dish.

Tell us about the bom, ba rice. It is a short grain, creamy rice.

I have just butchered that squid! The rehearsal was a lot better! So

it is a short grain rice, which is lovely and creamy.

It is easy to get hold of? It is quite easy to get in Waitrose... All

of them! Yes, all of the supermarkets. It is a little like

paella? Yes, a little. But you are not adding parmesan as it is even

more creamy. It has more starch. The shorter the grain, the Creamer the

result. So I will crush the prawns. It is

about getting the flavour out of the ingredients as much as you can.

Those are pricey the prawn but you get the most out of them by using

the stock. One or two are enough. They are ?5

or ?6 each. Not the cheapest in the world.

If you could use something that was a bit cheaper? Lobster?! Yes, cheap

lobsters! You can use langoustines. Is there a cheaper prawn?! But the

farmed once don't have the sweet depth of flavour. If you are doing

it, spend the money but don't do it so often.

The point of the dish is you get a bit of prawn and rice, and you are

stretching it out. Yes, lay one of those out, it is

almost the length of your forearm! I like that analogy! You are born and

bred Bristol, you trained at The Square? Yes.

So you took influences from all over? Yes, I really love cooking

over the fire that really drew me in. That is where I have stayed. It

is more relaxed, pretension free and the Lido is like a spa but not, it

is head mistic. It is not healthy, as you will discover in a minute! So

I have the rice. That is cooked down with a little Ouzo. .

Now I will move that across and after adding the rice and the stock,

I will crush the prawn heads, that is where the flavour is.

You have a crab stock as well? That is over the prawns. So a little

double whammy with a little tomato in there to give it richness and

acidity. Where is the alioli ending up? That

is instead of using the butter but it has the extra garlic punch as I

like garlic. OK. That is good.

So I have a potato ricer, and this is mashed through. This is what

makes the dish. Have you eaten them raw? The little red prones prawns,

they are delicious. But interesting, you are allergic to

prawn, Freddy? So, I have just discovered! After eating one it

looked like I was stung like a bee, eyes like letter boxes! So with

these prawns, I am going to put them on the grill.

Four minutes, is that long enough? Why.

Keeping them pink in the middle. Yes, you want the pop when you bite

into it. Otherwise it is mush. There is no interest in them.

So this is treated the same way as risotto? Pretty much.

It will take 10 to 20 minutes to cook it out.

If you'd like to ask any of us a question then give us a ring

Calls are charged at your standard network rate.

Freddy, we will have to imagine ourselves, overlooking the Lido.

Absolutely, or if you don't want to imagine, you can come and visit! I'm

working with the Saturday Kitchen confines! Freddy, you have worked

with our Saturday Kitchen host, Michel Roux on the Channel 4 show? I

have. On a show called Hidden Restaurants. It was great fun

travelling around the country, checking out other people's

restaurants. Always nice to be cooked for instead of cooking.

Nice. Are you ready? Almost done.

Not far. So this is going to take no time.

The squid and the prawns take a couple of minutes.

Almost there. A little plate. Thank you. We are

going to finish this. So take this down a little more. Look at the

colour. It is so rich and the small is so sweet.

And by the time you have ladled it with the mayonnaise,

sorry, the aoili, or Hellman's, or any other brands! No but really, you

are eating two things here, the rice and the prawns. And they are the

best. I always say that I do as little to the food as possible. If

you choose something delicious, you don't have to muck about with it. So

keep it simple, cook it correctly. Like a little more colour on that

would be an example! We get it! You keep it simple and build from the

base up. You make a good stock and then focus on the ingredients.

A lot like your dish? Yes, great ingredients. If you have to add

loads, you have a bad product. I do find that with young chefs,

that want to keep throwing things in? Yes, that is a little naivety

but you have to restrict yourself. Do you find that with the young

chefs in the kitchen, they are like, is that it, that is all you have to

do? Yes, to start with. From my experience, you didn't eat the food.

You were just there. So, that is a learning experience.

Now, a bit of parsley. That is enough.

Definitely! Decent! I like a lot of parsley. Look, a parsley sauce to go

with the prawns. Let's get that in.

Keep it on the side as Judy doesn't like squid! You will love my squid,

Judy! I will try. There is a prawn that I left the

head on for you, to get stuck in and suck out the juice.

On with that. You make it sound so attractive.

I get excited about it. There we go. Is this a plate but to put down as a

starter? Yes, as tapas or for a sharing menu. This would be one of

the many dishes that comes up to the table. Or put it down as a tapas

dish. Bristol has really changed in the last ten years. Is to be a

culinary backwater. Now it's such an exciting place be. There are chefs

out there doing really great things. It's as simple as that. Remind us

what it is. It is a cavolo nero pron with aioli. -- it is carbon

what is it about squid you don't like? It's just the texture. Dive

in, Paul. Will do. Do you have an open kitchen in your restaurant?

Yes, so you can hear what is going on. Is that wise? Probably not! It's

delicious. Deep flavours in that rice.

Peter, what have you chosen to go with Freddy's feast?

Freddie is a fan of all things Spanish. You are also partial to a

drop of Albarino. I've taken that theme and run with it in a left-wing

way. This is the Colinas de Uruguay Albarino, ?8 at Sainsbury's. It is

the Albarino grape variety that we know and love from Spain. It goes so

well with seafood. It's actually grown in Uruguay which might seem

odd until you think that Uruguay is very coastal. It's another Atlantic

area, lovely freshness to it. What you get from your required is an

extra bit of richness which you need for the aioli. Are you happy with

that? That's amazing. With that it's more peachy and less minerals.

You've got more sunshine so it's more juicy. It holds the powerful

garlic. I think it's a nice antidote to the garlic. It has a lovely

refreshing quality. Do you like it, Judy? Have you got a favourite wine?

Yes, I'm very partial to a New Zealand Sauvignon. We haven't got

any of those on the show today! LAUGHTER Paul, what are you going to

be making? A pickled mackerel dish with crispy sourdough.

And don't forget if you want to ask us a question this morning,

Or you can tweet us a question using the #SaturdayKitchen.

And you can also visit our website to vote for Heaven or Hell!

Time now to join Rick Stein in Corsica!

He's trying all the local produce at the market!

Napoleon Bonaparte might very well be Corsica's favourite son. Not

everyone would agree with that. Judging by the freshness of the

flowers onto his statue, I suspect the local council like him very much

indeed. I don't think a great deal has changed since he popped his

clogs. He'd still be able to find his way around. They say the

Corsicans tend to be a little stern and suspicious. They think very much

of themselves as Corsicans first, and French firmly second. This is

the sort of touchstones in a market I'm always looking for. The special

products from the area. I suspect that's...

Caviar. That is grey mullet roe that is salted, it's a real speciality.

That's interesting. These are anchovies.

She says these are anchovies, I love anchovies but they are done to her

mother's recipe with oil, garlic and parsley. Anchovies, bread, some

tomatoes, a glass of wine, perfection. I'd like to try some

hand, could I taste some? -- ham. How come you speak English so well?

I was living in London when I was a student. I was working in a Greek

restaurant. A French girl in England, working in a Greek

restaurant. Interesting! Then I came back here and started working here.

Its exquisite, could I buy a couple of slices? What would you recommend

in Corsica and food to somebody who doesn't know Corsican food? You find

the best in the charcuterie. Goats cheese, sheep 's cheese. It's

typical to Corsica. That's perfect, merci. Sorry, we don't make bread!

Having the Land Rover is really helpful, because Corsica is the most

mountainous, rugged and wooded island in the whole of the

Mediterranean! Anyway, I'm meeting Vincent Tabarani. He's the Delia

Smith of Corsica and he runs a school which the local TV televised

Saturday mornings. Because the population are so proud of Corsica,

it's very popular. He's cooking lunch made of raised kid, lamb, figs

and roasted tomatoes. I hate to say this but no substitute for the real

thing. In other words, being here. Just to see this dish being

prepared. If I was going through a recipe book a confit of milk fed

lamb I might have flicked past it because it would have been boring.

Just to see Vincent's evident enthusiasm for the materials and to

be in this cookery school, it's a great advertisement for cookery

schools because they are really getting stuck in. It's very clear

what is going on. Just watch the way he's cooking these little pieces of

kid and the way he wrapped them in caul fat to keep them nice and

moist. Roasted delicately, taken out and then a nice gravy made with all

the bones and bits and bobs, lots of wine. It's really good fun being

with him and picking up on what he's saying. Also, how interested they

are as well. I love these... Yes. Cooked with a bit of onion, perfect.

All the ingredients go together so well.

What Vincent said is that it's extremely pastoral, the cooking of

Corsica and is based on what shepherds would have cooked. Legs of

kid or milk fed lamb. These simple beans are a very obvious edition. He

also said they came from Africa, the pulses, years and years ago. They've

been brought into the local cuisine. He said its pastoral cooking. That's

what I find really exciting. I just really like very simple, basic food

like this which really relies on the specific taste of local ingredients.

That's what it's all about. The concept of roasted kid and knuckles

of lamb with wine cooked with wild herbs is a really good idea for

lunch. The meat doesn't need anything added because so full of

flavour from what the animals eat on a mountainside. Then the roasted

tomatoes and figs. I've never had them cooked like this before.

Vincent wanted me to taste a little bit of the Isle of Corsica. Et

voila! When I came to Corsica first aid years ago I was looking to

seafood and I was a bit disappointed. I've learned today

that Corsica are really involved in food from the land on the mountains.

I have to say, this is perfect, I like simple cooking and I like food

which reflects the region which it comes from. There's as much subtlety

in this sort of food, in fact more, than any of your Michelin starred

restaurants. This food really speaks of the country. It's fantastic.

Merci. Thanks Rick, and there's more

of his foodie adventures next week. We saw Rick sampling

the lamb dish using local, seasonal ingredients that naturally

go together including figs, and I'm going to show

you another way to use figs. I'm going to caramelised them in

what is called a Dutch baby. It's becoming quite popular, it's

essentially a sweet Yorkshire pudding batter. Sometimes you see it

with jam and ice cream. It's delicious. Caramelised fruit and

I'll take you through it in a bit. What I need to do first of all is

make the batter. A bit of flour, a pinch of cinnamon, three eggs and

sugar. Congratulations, you're having quite a year! You've got your

new book out, champion at Wimbledon this year, and an OBE. Have you had

worse years?! LAUGHTER It's been a good year. Quite amazing. My book

came out about a month ago, that was really an opportunity for me to tell

the back story of everything that had gone into helping the boys to

get up to the top of the world rankings. I think that it was a

chance for me to share everything I had learned and experienced on the

way, from when they first picked up a racket to where they've currently

ended up. We would never have had any inkling of where it was all

going to go to! Was that always the focus from when you started coaching

them? Absolutely never. Was it let's make them the best in Dunblane? For

me, I love sport. My parents loved sport. I wanted my kids to enjoy

sport. When they were little they did every sport under the sun,

except skiing. We lived very close to the tennis club and when they

were in nappies, I went round to the tennis clubs to give me something to

do, to give me a bit of exercise and realised there was no coaching

programme, nothing really going on for the older kids. I started to

volunteer to do some coaching because I'd been a decent tennis

player. You were offered a scholarship to the states which you

turned down and then went to focus on the coaching. But was 40 years

ago. It is now, everybody does it now if you're a pretty decent tennis

player. Back then it wasn't. Nobody was doing that and I was too afraid

to try it at the end of the day. It's one of my regrets that I didn't

do that. Then presumably you channelled back into the boys. Yeah,

and many other kids. For me it was never just about my kids, it was

about creating opportunities for Scottish kids. In our club initially

to get them playing and competing more. Several years later when I

became the Scottish National coach it was about giving Scottish kids

the opportunity to play overseas and to try to become as good as they

could become. There was nobody to learn from. We didn't have an

infrastructure in Scotland. We had terrible weather and hardly any

indoor facilities. There is no book that tells you what to do. I was

having to learn everything as I went along. That's part of maybe what's

fuelled me wanting to put it down in the book, to share it with other

parents and coaches who might be in the same position. What I thought

was interesting was aside from not wanting to go to the States because

you said there was no Skype, there won't the communications there are

today. That was a big decision, I think. When you got into the

coaching, the fact you were talking about the gender inequality and that

you were training with some girls and you had this competition you

setup. You would see how many times with the coach talk to us. You got

three over the course of a weekend or something. It is true. So here

are some brackets, girls, go and have fun! Definitely a coach who

wasn't interested in the girls at all. There is a huge imbalance in

sports coaching. In our sport 80-85% of the coaches in this country are

guys. Very few female coaches. I do a lot of work trying to create

career pathways for women in tennis, and also trying to encourage more

women into delivering tennis. Whether that's running competitions

or going into coaching. Have you seen a big difference in that? Over

the last few years we are seeing really good progress with that. I

believe that to get more girls into sport and to retain more girls in

sport, you have to have a larger female workforce because women

better how girls tick. For me it goes hand-in-hand. You've said that

over the last ten years tennis is in a place in Scotland that could be

really quite exciting. There's a huge opportunity. Andy has been in

the top five for ten years as has Jamie. There's a huge excitement and

a huge buzz. Lots of people wanting to try tennis but the key is to

capitalise that while the interest is there. Especially at this time of

the year, we've just had Wimbledon and everybody is still talking about

tennis. To create opportunities to get people out there and try it.

What's it like at home, is there a rivalry between the boys? I'd have

thought it was a bit like having teenagers in the house. You've got

two very different players, one winning at this time and the other

winning this time. This one is low, this one is high. Emotions must be

all over the shows. What is great for family harmony is that one plays

singles and one plays doubles, so they don't have to play against each

other. That is fantastic. When they were younger they were always

creating their own games and fighting over the and who one and

who didn't. After Andy won Wimbledon in 2013, Jamie came around to his

house, he was in the door for 30 seconds and they were outside on the

patio playing table tennis. Five minutes later Jamie came in, through

the tennis but onto the sofa. Andy says, go on Jamie, I'll play you

with my left hand! It was back to being four or five again! With Andy

being the younger brother, always wanting to beat Jamie, that is still

his goal. That is still his big thing. Not this year! The batter has

gone in, that goes in for 20 minutes on 200. In here I've got some

butter, sugar, a little bit of thyme, some salt, a little squeeze

of orange juice and figs. Let that reduce and then I'm going to add

some marsala. So, here, I'm not going to do it but

it is ease country to explain, I have ground almonds, egg white,

orange zest and juice, and mix that together to make an almond butter

that will finish the dish with. You roll it and put it in the fridge.

What about when they play together, Judy? When they play together that

is great. That is the most emotional for me. It usually happens in the

Davis Cup or the Olympics. Andy doesn't play much doubles, it is

difficult for the top players to do both as it is too demanding but

watching them walk out together is very, very special. So, go play

together, that is easier for me. Think of me! That would be nice. I

think that they will do that. Before they finish their careers, I think

that they will play together at Wimbledon. I have heard them talking

about it. When Andy reckons he is no the a contender for the singles,

that would be fab. Look forward to it.

How stressful is it watching? Occasionally, we get glimpse, you

are gripping the seat in front. It must be horrendous. Does it get

easier? No, it has got worse, definitely worse the further that

they have gone up. I think it is as the expectation level is higher, so

the pressure is higher. But it is a mixture of severe nausea and a heart

attack going on at the same time. I say this regularly, I really am

surprised that I am alive. You did Strictly, was that as

stressful? It was unstressful until the Saturday night. The whole being

a part of it was wonderful, wonderful fun. But on Saturday night

when you hear this: And dancing whatever... It was awful. I could

never remember the steps from one morning to the afternoon. I think

that is an age thing! But also, partly, I was so excited by the

whole thing I was not concentrating the way I should have been. But

there is this fear on a Saturday night you will forget what foot goes

where. And Anton, my wonderful, wonderful partner, developed

strategies to help me. He would blow on this side of my neck to help me

go that way... I'm not sure I would like that! I have met him, he is a

lovely fella but I don't want him blowing down my neck! He would nip

me on the back to go another way. You are giving away the secrets! I

had to. I developed this look, something like this... I had no idea

what I was doing next! Dive in. That is the finished dish. It is probably

a sharing it dish. A bit more than one portion. Let me know what you

think. What would you match with it Peter, there is the Marsala.

I would go with something sweet and rich, a nice Vin Santo. Or a lovely

Tokay. Something good with acidity. How is it? It is absolutely

delicious. I love the almond. I put that in extra! My idea!

So what will I be making for Judy at the end of the show?

Food heaven, chicken and prawn croquettes!

I'll make the croquettes with fresh prawns and chicken,

I'll make an Asian-style salad with gem lettuce,

mangetout, coriander, mint and dill and serve with

I'm going to make a lamb and apricot Cape Malay curry with couscous!

I'll marinate lamb with coriander, cumin and masala and cook

in a curry of apricot, coconut and tomatoes

and serve with a pomegranate and cucumber couscous and grate

And don't forget Judy's fate is down to you at home!

You've still got around 25 minutes left to vote for either

heaven or hell just go to the Saturday Kitchen website now.

We'll find out at the end of the show which dish you voted for.

Now it's time to catch up with the queen of home

She's showing us a simple but delicious chicken dish

with asparagus and lemon creme fraiche sauce!

Bott A visit to the farmers' market is such a lovely thing to do.

I enjoy seeing what's in season and meeting the local farmers and stall

holders. It's a mature cheddar... There is

nothing like the feeling of knowing exactly where your food comes from.

I love asparagus. It makes this dish very special. I remember my father

used to grow these with tremendous care. I've tried to grow it, as soon

as you get weed in it, you are in trouble. I have never been

successful, therefore I buy it from a farmer's shop nearby. Season six

chicken breasts and seal them in a hot pan with 25 grams of melted bur

butter and a tablespoonful of oil. All I am doing is getting them

golden brown on each side but in no way are they done in the middle.

That is what I'm looking for... When they're golden on the outside,

remove them from the pan and start the sauce.

I've got these beautiful shallots here. But they are devils to peel! I

find best to put them in boiling water. It just loosening the skin.

So that's exactly what aim going to do. I've a pan here and it's a very

good tip if you are doing pickled onions. You know the little onions

that take ages to peel. So I'm going to leave that off the heat for five

or ten minutes. Rinse then under cold water and

Ofcoms the skin. Then cut the shallots into quarters

to fry. I'm using the same pan. Not only

does it save the washing up but you get the flavour of the chicken

juices. To thicken the Sarkese use a heaped tablespoon of plain flour.

This is an old fashioned tablespoon. Measure if you like but if I put it

on the scales, it will be 30 grams. So in the bowl.

Add a little chicken stock. I will whisk it until it is smooth. Like

mixing custard. Then the remainder of the chicken stock in here like

that and I'm going to pour that in, stirring all the time that will

thicken it. Which indeed it has! This is

absolutely smooth as you can see. There is no sign of a little white

lump! Add some freshly chopped lemon thyme and the seared chicken breast

back to the pan. Now there are juices on that tin which I do not

want to throw away. That will all add to the flavour. On with the lid

and leave that to cook for about 20 minutes on a very low heat and keep

your eye on it. It should have just a gentle bubble from time to time.

Next, the asparagus. Take the asparagus and it will break where

it's tender. Then they should really give a nice crack.

Chop up the stems into thickish slices. Nice and evenly. But keep

the tips whole for garnish. Add them all to boiling salted water

for two to three minutes. And it's time to check the chicken. To make

sure it's cooked, I'm going to look at my portion.

Now that, to me, is perfect. It's still got a spring to it. So let's

put that back in the pan. And to finish, squeeze the juice of a lemon

into the pan, add a 200 ml tub of full fat creme fraiche and of

course, the cooked asparagus stems. Not only will they add flavour but

add colour, so in they go. Finally, add a couple of tablespoonfuls of

parsley, roughly chopped. It looks lovely. Now, ready to serve.

There are those that like a lot of sauce, and I'm married to a gravy

man so, all my recipes have quite a lot of sauce.

Well, the smell is delicious. It's a lovely smooth sauce. It's a deep

flavour of lemon and it feels rich. I think that is a great dish to

serve on a special occasion so, to the table and enjoy!

Still to come on today's show: Nigella Lawson shows us her recipe

She marinates and braises pork belly and serves with in a steamed

bun with crispy onions and a hoisin sauce!

And it's almost omelette challenge time!

Can Judy "coach" Freddy and Paul to "serve" up

Will one of them have an "advantage" over the other without making

And will Judy get her food heaven, chicken and prawn croquettes

with a cashew nut relish with caramelised shallots or food

hell, lamb and apricot Cape Malay curry with couscous?

There's still a chance for you to vote on the website and we'll find

. What re So, if you can start with the tomatoes. Five or six, and save

the half for dressing. Peeling cherry tomatoes... ? Yes!

There is nothing more Michelin! I saw you spent six weeks in the

French Laundry? Yes. How was that? It was the best time

of my life. It was like food mecca. Did you work with Thomas Kelly? Yes.

Every day. The food is good.

Yes, the best meal I have ever had. Oh, really? Yes.

So, what is happening here? So, a light cure for the mackerel. It is

sitting in rice vinegar to lightly pickle it.

I will turn it over a couple of times. What it does, is it helps to

release the membrane above the skin, so it is really tender to eat. Rice

vinegar is great, it is not like white wine vinegar, which is very

harsh. This is delicate. Obviously very fresh, the mackerel.

Yes, it must be beautiful and pink. If it is grey, it is old. This is a

raw fish, so it must be fresh. Would you ever do this with sea

bass? Or are you using the oily fish for a reason? It is one of my fraift

fish it is right up there. It is so humble and simple. But

there is so much you can do with it. The oiliness works well with the

tomatoes, which are great at this time of year.

Paul, tell us about your restaurant, Salt. You opened this year? It is

four months old. How is it? Great. Very hard work.

You work with your wife? She looks after the business side. Easy? She

gives me grief. But I need that. I am saying that, as I worked with

my wife. It has its challenges. We understand each other's

strengths, so we appreciate that I can do something better than her and

she can do better than me, so we trust each other.

It is a small kitchen, you and two others? Yes.

35 covers? Yes, so it is very small. But it is a menu that is changing

all the time. In four months, I have changed the menu 21 times. So

tweaking it all the time with the seasons. As soon asparagus is in it

is on, and when it is done it is gone. Fast like that

And with the guys in the kitchen, it stops them from getting bored? Yes.

And we keep it small for a reason it focuses on the quality. If it is the

same it would be boring. And you have a garden? Yes, it is

quite rare. We're a town centre restaurant in the heart of

Stratford. We grow our own produce it is a small amount. But a lovely

customer area. You can come for pre-drinks. We have wood blocks,

raced beds, that me and my stepdad built. It is the first time. Some

worked. Some not. A lot of chefs are doing that. When

you have a busy kitchen to run, the staff issues, to have a garden, it

is hard work. It is.

Do you have a gardener? No, I don't it. I can't afford a gardener.

It is therapeutic to get out there and water them it is nice. A lovely

area for the customers to sit. You worked with Sat Baines. Yes,

that was one of the best jobs I've ever had. Taught me a lot about

flavour. He's got such a strong pallette. Really brought my palate

on and helped me to question myself and stripped down what I do. A dish

like this is all about simplicity and produce. Would you say your food

has changed over the last few years? I've wanted to be a chef since I was

ten years old. I used to bake cakes for the bouncer that my mum and

that! -- the bouncers at my mum and dad's Pub! LAUGHTER Fairy cakes for

bouncers? LAUGHTER They would be stood there with a big cake. They

told me they were nice! That's what got you into cooking? Yes, from

there really. You get all these accolades which is fantastic but

what I've realised is that's not why I got into cooking. I like pleasing

people and creating something. We've got an open kitchen so you can see

the customers' face. Is there a lot of interaction with the front? Yes

there is. We keep it really simple and stripped back but high-quality

still. That's a nice way to work. If you'd like to try Paul's or any of

our studio recipes then visit our website.

The membrane is really tough but it crisps up when you pan-fry it.

Because I'm serving this raw I don't want any chewy mackerel. I think

it's an Asian technique. I don't even know where I picked it up from.

I think it's my geeky many others of trying to find new techniques. Do

you go through a lot of books? The books, the internet, everything. A

bit of rape seed oil? Vinegar, rapeseed oil, a tiny pinch of salt.

If you could get the rest of the tomatoes in there as well. Quickly

blanch the samphire. It just needs a quick blanch. You've got ten minutes

left to bite at home and it's very close. Go to the website and log in

to see if you want heaven or hell at the end of the show. Literally in

and out? Yes, keep it crunchy. It'll help to give the dish some texture.

Talk us through this but you've got. That's the stroke of the tomatoes?

There's so much flavour in the vine. If I make tomato essence or tomato

soup I'll always infuse the buying. If you put tomatoes on the vine,

break them open. We want to try and get that extra 1% in the restaurant,

go that bit further. Sometimes its things customers don't even notice

it. Have you noticed over in recent years there are so many tricks and

techniques being employed? Some work, some don't. Do you ever think

that's a load of rubbish? I do. It's partly learning. As soon as a new

technique comes out and it's something crazy, everyone jumps on

it. I think it's understanding the ingredient and what is best for the

customer ultimately. If using water but this better, do it, if it's

better classic, do it. Do you want a clean board? That would be great.

These butter poached tomatoes are going to suck up the milk solids and

go lovely and rich. This is similar to a dish we've got at the

restaurant at the moment. But at the restaurant it's a starter, it's a

bit smaller, a bit more refined. But essentially the same thing.

Blowtorch tomatoes which bring a different flavour. How else would

you refine that? Make it smaller. This would be too much to eat as a

starter. It's a lovely summer sharing dish or summer main course

because it's essentially a salad. Or it might be part of a taster menu,

you don't want too much of it. There's a lot of simplicity and

purity to your cooking. Does it take a lot of planning? It really does.

It's so easy to go, another technique, another technique to the

dish. You've got to be strict and strip yourself back. Sometimes

you've got a thing, it doesn't need anything else. It looks beautiful.

Fresh unwholesome. I think you've just got to stop. Leave it alone.

Exactly. What do you call it? Pickled mackerel with English

tomatoes and samphire. OK, right. I very strict at home about what you

eat? Not really but I'm rarely at home. Eating out is probably more

common for me. I've got a about unnecessary foliage! You've got to

start picking things off. Parsley even I don't like. You wouldn't have

liked the dish earlier! LAUGHTER Dive in. It looks fantastic. I want

to try the blowtorch tomatoes. You get a charred flavour. There's a

lovely sweetness in the tomatoes. The blowtorch accentuates that. Not

with your mouth full! LAUGHTER It's the simplicity of the ingredients,

everything is spot-on. What about wine? Your mackerel is amazing but

it's not easy to match with wine. This is our secret weapon. This is

Jim Barry The Lodge Hill Riesling from South Australia. Australia

makes fantastic Rieslings. This is the 20 17th vintage which is

really young, so you have to try this without the food first, then

try it with the mackerel. It changes completely. When you try it

initially it's really punchy. When you try it with the dish it softens

out. Is it the mackerel you want to try it with? Yes, it also picks up

on the tang of the samphire, sweetness of the tomato and

bitterness of the chicory. With mackerel you want to go big. The

instinct is to go subtle with a tricky ingredient but with this I

think you want the zingy freshness. You could also go for an older

vintage. Don't be afraid with good dry Riesling, stick it away and it

gets lovely with time. That's delicious. It's great. All good. Any

suggestions? That is faultless. It's now time for a tasty recipe

from Si and Dave, The Hairy Bikers! They are making a cracking crab

and leek tart, take it away boys! The crab delivers. It delivers on

flavour, it delivers an texture, it's brilliant. Yes, the crab is

undoubtedly the king of crustaceans. We are going to show you what to do

with it. We've created a recipe that combines crab with leek. Here is how

to make our best of British crab and leek tart. All tart start with a

pastry base and this one is half wholemeal, half flower. -- half

flour. We are going to fry those in a frying pan with a bit of butter.

We don't want any colour on them, we simply want them to sweat. Take

wholemeal flour in a processor, mixed with plain. Add little knobs

of butter. You can put it into cubes and it looks posh. There's no need

to though. Blitz the flour and the butter in a processor until you get

fine crumbs. Then add the egg in a thin stream and a little comes

together. This is a short pastry. Shorter than Ronnie Corbett wearing

sandals! Butter your tin liberally. Put your leeks in for three minutes.

You don't want any colour on them, you want them to sweat. Think

Benidorm! Role that flat and put that great big lump in your tin.

Now, you could try rolling it out. Just press it in with your fingers

in and even way! It's so easy. It's short, it's full of butter. It's

going to be tasty because sometimes wholemeal pastry, if you don't have

loads of butter, quite frankly can be like a beer mat. Turned them off,

let them cool. No colour on them, we've just swatted them. Lovely. The

hands of a master! Get it nice and even. We prick this with a fork and

put it in the fridge to chill before we blind bake it. Beautiful.

You may wonder why is he baking a bean pie? It's not. This is blind

baking. What happens is we pre-bake the base and as you can see, the

beans will halt the pastry to the sides of the ten. -- hold the pastry

to the sides of the tin. We need three eggs whisked lightly, and

then... Creme fraiche. That's going to make the tart rich, tasty and

unctuous. Next the Brown crab meat. Crab comes in two parts. The brown

stuff which personally I think is one of the great gastronomic gifts

to mankind. And the white meat. The Brown meat goes into the base. We've

got eggs, creme fraiche and now we put the brown crab meat. Don't

forget the base. Take the beans out, taking care not to burn your mitts.

It's cooked a lovely. We still need to firm it up a bit more. We are

going to pop that back into the oven without the beans for ten minutes.

We don't want to burn it so keep an eye on it. Lovely, mate. Nice. Look

at that. It looks like a well formed digestive biscuit which is what we

want! Our leeks go in here. Again, just whisk them in.

The white crab meat mixture goes into the base. Starting from the

middle... And look, a couple of little one, Kingy.

It is what you call the cook's perk! Waste nowt! It is a thing of joy.

And top with grated cheddar. Cook's perks. Let's not worry about these

overflowing, they are for us. Pop it into an oven for an hour at about

160 degrees Celsius. It smells great.

It does. Oh, look at that, man! It is epic!

Yes. Beautiful, isn't it. Look at how it is bubbling away

there. Time for snackeroonies! Oh, the leek

and crab tart, Mr Meyer. Thank you. It's a good cutter. That

base is so thin. Oh, yes, it is crisp. Beautiful. Bon

appetite! . You know, our great British eating crab. It is punching

through the flavours and keeping a taste of its own.

Yeah, it is. A truly great British harvest of the

sea. Fantastic! MUSIC:!

The heaven and hell vote is now closed.

We'll reveal what you've chosen at the end of the show.

First is Michelle from Southport. calls from our viewers!

First is Michelle from Southport. What is your question? We have a

glut of wood pigeons at this time of year as my husband shoots. I either

pan fry it in butter or turn it into pate. I would like something

different and fresh. Freddy? It needs the fat. It is a

lean bird. So, I would probably cook them with a bit of pork fat. Cook it

with peppers and some sweetcorn puree or fried sweetcorn with it.

Something like that. Paul? I would cook it on the crown,

the legs use for a sauce. So roast it, four minutes in a hot oven and

let it rest and serve with soured cabbage, lots of crispy bacon,

onion, thyme, so that cuts through the pigeon.

Happy with that? Yes. Thank you. Judy, you have tweets for us? From

Simon, what can you do with a harvest of plum, avoiding the jams

and chutneys. Paul? I have made a pluck miso. Cut

the plums up, take the stones out, mix it all together and let it sit

for a day. Blend it up, and then you have a piece. You can brush it over

duck and glaze it. It gives it a lovely sour flavour.

That sounds nice. Would you have thought of that, Freddy? Exactly!

What would you drink with plums? The way that Paul is doing them, with

the duck there is the sweetness, so I would go for something elegant, a

red wine but warmer, so you get the fruit richness to match the

sweetness. So a gorgeous, New Zealand Pinot Noir.

Oh, one of my favourites! Judy, do you have any others? I have many

large courgettes, other than ratatouille and stuffing, what can I

do with them? Thinly sliced, fried off with dried mint. Which is

completely different. Would you do it with Iberico pork

fat?! On this occasion, not! So, add with onion, feta cheese. And the

mint. I love courgette fritees! Sophie,

what is your question? I have some wild mushrooms.

I think that they are lovely in a risotto. That is fantastic. I like

to slice them thin, salt them, vinegar, like a wine sherry vinegar,

and brush them with some melted butter.

So not cooking them? No, raw. They are so underrated.

And Peter, the wine? Mushroom risotto works well with red wine.

Time now for one of our foodie films!

This week Saturday Kitchen chef Andy Oliver went to meet couple

Shawn and Joanna Plumb who own Edible Ornamentals

in Bedfordshire to find out how chillies in the UK are thriving!

Last year, we bought an estimated 230 million chillies in the UK. The

world's hottest chilli is available in the supermarkets. So I have come

here to find out why we love the fiery pepper. I can see lots of

amazing chilli plants. Can you talk us through the varieties.

Here are the Carolina reaper, they were measured on average at 1.58

million skiveily. That is the current hottest chilli in the world.

The scale starts at 0, 2016 million. And all known chillies are below 3

million. So a mild chilli is a poblano, and some are here at 1.2

million. Next row is this tear drop chilli. On the far side is the

Dorset Naga. It was the one that launched this race for the hottest

chilli in the world but it is a fantastic flavour. It is not about

how many nagas you put in a chilli but the flavours.

Do you have a favourite? Here is one called Fatale, it is about 600,000

skiveily. It has a lemon/lime flavour. That is my favourite. But I

have spoiled for choice. There are over 3800 known varieties. It gives

a flavour of how diverse the species is.

It is amazing that chillies didn't come from the countries that we

associate with, India Thailand? They originally came from smoke.

Christopher Colombus brought them over, we took them to the cashian

and to India. This is my favourite, it's a house

plant. How fiery are they? This is about

buyered's eye. About 100,000 skiveily.

-- bird's-eye. Would you like another chilli? I

would love to. Yes a treat. The Carolina Reaper,

1.56 million skiveily units. Yes, definitely hot. You could

injure someone with this. That was spicy, it is still getting hotter. I

will throw to back to you while I find a glass of milk! So, those are

the chillies. Would you have a bite? No, thank

you. Does the milk work if you eat them.

Snow It does. You are tempering the effects of the Chile on thing to --

chilli. So it softens the pain. Also in wine it would ab-Riesling. Judy

is a fan of New Zealand Sauvignon Blanc. That can work with the

chilli, sometimes there is sweetness and sugar and that works well.

Would you go down with a very sweet wine? No, medium dry, off-dry. And

you notice when you try it... I'm not going to! You will notice, that

the wine will taste drier. So, the Omelette Challenge time.

Paul, you're on 39.28 and Freddy this is your debut,

do you think you can beat him? You both know the rules.

I'd just like to get on the board! We have to get cracking, good pun!

Clocks on the screen, please, are you ready? Three, two, one, go!

Freddy, you've been practicing! Do you put butter in the pan? A little

bit. To give it a chance to melt! But I amateurible at this. That is

why we don't serve omelettes. The reputation is to live and die

about this, by the way! Are you sure about that? Snow Don't look!

Beautiful. Perverse! Right, I'm going to try

your's first. Did you put salt in this? I did.

Look, there it is all over the kitchen.

Mmm... I'm happy with that. I would charge you ?50! Your's is a bit

salty! Oh! Are you on the board, Freddy? Yes, you are. 28. .08. Your

wife will be thrilled. Aisle assortout out later! Paul, did

you beat your time? I think so. Yes, you did.

35.48. So, down there, somewhere! So, will Judy get her food heaven,

heaven, chicken and prawn croquettes with a cashew nut relish

with caramelised shallots or food hell, lamb and apricot Cape Malay

curry with couscous? We'll find out after Nigella Lawson

shows us how she makes her I first had pork buns at a buzzing

place like this in New York. I became obsessed with making my own.

The best way that I have of describing pork buns is to think

belly pork burgers. And yes, every bit as good as that sounds. I do get

this soft steamed buns from a local Asian supermarket but I don't see

why you couldn't use soft bread buns.

My hoisin braised pork belly in soft buns is a DIY lunch for family and

friends. The secret is in the prepare. So the night before I

Brighton the pork belly in cold water, suggesta and salt. I use a

plastic back to hold the marinade and I seal it up and pop it in the

fridge for at least eight hours and up to 24. So all very easy.

I do like a dollop of fiery sauce in a pork bun. My garlic chilli and

ginger sauce begins with five red chilli peppers! About a 10 cm length

of ginger peeled and cut into chunks for warmth. A couple of garlic

cloves intensify the heat. And then seasoning. A teaspoon of

fine sea salt and two of sugar to balance the heat.

Some sunflower oil... The zing of the juice of a lime... And whizz to

a puree. That's all there is to it. Then

leave in the fridge overnight, taking it out to get to room

temperature before serving. I'd only ever roasted pork belly but

there is another way. When you softly braze the meat, it is all

succulents, every little bit of it. I braise the pork in a mixture of

water and hoisin. Very low effort. But before I braise, I'm going to

daub each slab with a bit of the liquid. And blitz it in a hot oven

to help it on its way. It needs only 30 minutes in a very hot oven for

the top to turn beautifully bronze. I'm going to pour over the remains

of the braising liquid, carefully missing the top. The thing about the

pork buns, like all sandwiches, it's all about the build. Into each soft

bun I packed a quivering slice of pork belly. A fiery daub of chilli

sauce. Perhaps a mixture of hoisin and some cooling cucumber and tangle

of spring onion. The important thing for me is sweet, crisp, fried

shallots. I have asbestos hands. It would be more sensible to wear

gloves! This is tightly sealed and ready to be sweetly braised while I

can get on with frying the shallots. That goes in low and slow for

another two hours. I use banana shallots which are much easier to

deal with than the little round ones. I slice them thinly and fry

them quickly in hot vegetable oil. Once they are crisp and golden, I

leave them to cool on a piece of kitchen towel.

Gorgeous. Now, tempting though it is to start eating this immediately in

its freshly burnished state, I find it makes my life easier to get it

cooler and then slice it cold. Then I can warm it up in these lovely

juices when the hungry hordes arrive. Mmm!

My pork bun feast is everything I like about having people over to

eat. It's laid back and relaxed. A lot of food, but more importantly a

lot of DIY at the table. Condiments and picky things so everyone can eat

how they want and what they want. The important thing is, everyone has

a good time, me included! I'm going to park some here, and there's some

spoons. I'm going to assemble mine, you can do yours differently. Look

how selfless you are! Then I'm ending on the shallots. Thank you so

much. Be careful with the chilli! I'm a bit of a chilli head. I'm

going in for a bite. Absolutely delicious!

heaven or food hell. whether Judy is getting her food

Food heaven could be Asian-style chicken and prawn croquettes.

I'm going to make a lamb and apricot Cape Malay curry with couscous!

Don't like that! Which do you think they went for? I think they went the

food hell. There were just 5% in it but... Its food hell!

Boys, if you clear that way we'll get on with food hell. What is it

about land you don't like? I don't like the idea of it. I don't like

the idea of eating a land. Because they are sweet and in the field next

to you? Yes. You don't have that issue with cows or pigs? I have it

with pigs as well but more with land. Guys, if you could sort out

because cas. -- sort out the couscous. And the apricots, you've

got this fear of apricots? If the texture. I don't like the taste

either but I'm a huge fan of fruit in main course and starter dishes

along with meat and fish and chicken. But apricots and prunes

don't get the job done for me and couscous, I don't see the point of

couscous! LAUGHTER Completely overrated. We could do this with

rice but it's a classic combo! LAUGHTER It was an amalgamation of

Judy's hells! I've been to South Africa quite a lot recently so I

love Malay curry. If I put it with rice it wouldn't be so hellish! It's

a bit of a mash up of flavours but thanks for pointing it out! You've

created a new hell for me! LAUGHTER Lots of garlic to marinate the meat

in. I've got some cumin, coriander, gamma masala and turmeric. You like

your cooking even know you tweeted one of your sons had been read about

your cooking. He was asked to choose my mum, his wife and me in terms of

who was the best tech and he said that's easy, my mum is the worst by

a mile which was really nice when he did it in front of millions of

people! I don't really cook much any more. I used to love doing

stir-fries and tracking all the things in that I liked very quickly,

serve it up with either rice or nothing. Not because -- not

couscous? I was watching you chopping earlier without looking.

Given what happened last week! It's amazing how you do it. We are doing

very well at home, don't panic. No stitches or anything! Let's move on.

This is the marinated lamb. I've put a bit of... Help me out? Tamarind

paste in there! Classic because -- classic couscous combo! LAUGHTER

Have we got the onions? Sweat off some onions and garlic and then

there will be a bit of tomato puree. Chopped tomatoes and then the lamp.

I'm a complete novice, I know nothing about tennis. I get into

Wimbledon but that's it. Could you explain the scoring system? You've

got 15, 30, 40... LAUGHTER Don't laugh at me! Y 15, 30 and then 40

and not 45, for a start? I have no idea! I think tennis was invented in

the UK, but the whole 15 love, I think the love thing came from the

French word for egg because zero is shaped like an egg. I think that's

where that came from. Where they came up with 15, 30, 40 and deuce, I

have no idea. It doesn't make sense. I'm glad that's cleared up for

everyone at home and for myself! LAUGHTER Of useless information. I

like the egg thing that's interesting. We've got some fennel

seeds, dried chillis and cinnamon. Just going to fry those. At this

point it looks all right! We are going to put the lamb in there inner

minutes! Some tomato puree, cut that out. And then the tomatoes. So Andy

has just announced he is having another baby. You're going to be a

grandmother for the second time. Yes. Do you hope the kids will grow

up and be into tennis at that level or not? Is it something you would

say stay away from? I think it is up to them. It's up to Andy and his

wife what they encourage the kids towards. I think with everything,

the kids make up their own minds. It's usually the parents who

enrolled evil things but at a certain age kids choose what they

like and don't like. I'm definitely going to teach them how to dance.

LAUGHTER Are you still dancing? No, don't be ridiculous! You liked the

process but you didn't like the Saturday night gig? The performing

was a bit of a killer. It was great fun and I love the idea of

exercising to music. I think that distracts you from the exercise.

It's why things like aerobics are so popular, they feel like a past time

not a chore. You've been using dance recently to get younger kids into

tennis. I've got a thing called the volley dance. You teach the volley

footwork in a dance. You step out, step forward, make the volley, step

up, step forward, make the backhand volley. Simple, tennis and dancing,

perfect match, no pun intended! When you were writing the book, did you

enjoy the process of writing? Yes, I wrote it with a lady who is a proper

author so she could write it like a story. I thought I could probably

write a reasonable chronological account that would have probably

been quite boring. I worked with her on it and she did a great job. It is

interesting, all the things you think you've forgotten and suddenly

you remember what you did. Things I had to learn to do like I had to

learn how to coach. As I got better and better I had to learn how to

manage teams of people, do tax returns in three different

countries, run a website, I did a mass large course and APR course.

You have to understand the life and business of a tennis player. Is it

easier to learn now? Are there ways people learn that easier? Sometimes

you just have to learn it out of necessity because you don't have the

funds to pay somebody else. You just have to do it yourself. Plus, you

need to have people around you that you can trust on the way up and

family is always going to be really important in that respect. I learned

all souls of things I never would have imagined learning when I was

starting to learn how to teach tennis tickets. Peter, grab some

wine. If you can grab some cutlery,

Freddie serve the couscous. Make sure it's nicely seasoned. The wine

is Italian, Maree d'Ione Nero di Troia. It's about ?8 50 from

Waitrose. If you've got meat, spice and sweetness it's a bit of a

nightmare for wine. Go southern Italian because it's really juicy

and friendly and easy-going. Are we ready? It's going to be hot, isn't

it? It's hot, it's quite sweet. How is it? Try the couscous. It's

disappointingly good! LAUGHTER Try the couscous! It's a perfect match!

I can't believe I ever doubted you! LAUGHTER It's very sweet. That's the

whole Cape Malay thing with a lot of fruit and stuff like that. It's

really lovely. And relax. It's very nice.

Well that's all from us today on Saturday Kitchen Live.

Thanks to our fantastic studio guests, Freddy Bird, Paul Foster,

All the recipes from the show are on the website,

Next week Donal Skehan is back And don't forget Best Bites tomorrow

morning with me at 10.15am on BBC2 ? have a lovely weekend!