22/07/2017 Saturday Kitchen


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22/07/2017

Host Matt Tebbutt is joined by chefs Paul Foster and Freddy Bird and guest Judy Murray. There are great moments from the archive, and Peter Richards picks the wines.


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Great ready for 90 minutes of first class cooking!

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

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

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Freddy Bird and Paul Foster and wine expert Peter Richards!

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

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

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

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

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

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

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Nice. Paul, what are you making it Pickled

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line caught mackerel with English tomatoes and crispy sourdough.

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Very, very simple and straightforward but delicious

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

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

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

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That's the memo! Looking forward to it.

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

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

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Our special guest today is an extremely successful

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tennis player and coach, she also happens to be

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the mum of not one but two Wimbledon champions,

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APPLAUSE Very exciting! Lovely to have you

:01:55.:02:05.

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

:02:06.:02:10.

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

:02:11.:02:15.

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

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high note. Yes, congratulations to Jamie. A

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

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

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

:02:38.:02:40.

championships. Are you more relaxed now? Imagine it

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

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

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the top, you are protecting something, defending something.

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

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

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

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

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prawns and chicken and an interesting combination with fruits

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and nuts. Those are the main things.

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

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

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

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

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

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

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

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

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

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

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

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with gem lettuce, mangetout and baby gem lettuce,

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coriander, mint and dill and serve with a pineapple

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

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

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Somebody told me it was delightly untradition!

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

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in a curry of apricot, coconut and tomatoes

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and serve with a pomegranate and cucumber couscous and grate

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

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

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

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

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

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

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You can also get in touch through social media

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

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

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

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

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and the rice. So this is from your restaurant,

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

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

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

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

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

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

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

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

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

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

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

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

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open last May but we are a little behind.

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Such is restaurants! . It's good fun.

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

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

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

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

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

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

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

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

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

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result. So I will crush the prawns. It is

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

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

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

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

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

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

:08:53.:09:02.

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

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

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

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

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

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bred Bristol, you trained at The Square? Yes.

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

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

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

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

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

:10:02.:10:10.

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

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

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

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

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acidity. Where is the alioli ending up? That

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

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like garlic. OK. That is good.

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

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

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they are delicious. But interesting, you are allergic to

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

:11:15.:11:23.

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

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

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Four minutes, is that long enough? Why.

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

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

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

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

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

:12:01.:12:04.

Calls are charged at your standard network rate.

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

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

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

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

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

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travelling around the country, checking out other people's

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

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Nice. Are you ready? Almost done.

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

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The squid and the prawns take a couple of minutes.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Now, a bit of parsley. That is enough.

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

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with the prawns. Let's get that in.

:14:59.:15:03.

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

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

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

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On with that. You make it sound so attractive.

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

:15:22.:15:39.

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

:15:40.:15:45.

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

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

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

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

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

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

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

:16:40.:16:47.

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

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delicious. Deep flavours in that rice.

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

:16:59.:17:01.

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

:17:02.:17:09.

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

:17:10.:17:17.

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

:17:18.:17:23.

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

:17:24.:17:28.

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

:17:29.:17:33.

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

:17:34.:17:39.

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

:17:40.:17:43.

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

:17:44.:17:51.

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

:17:52.:17:59.

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

:18:00.:18:05.

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

:18:06.:18:12.

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

:18:13.:18:18.

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

:18:19.:18:24.

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

:18:25.:18:32.

be making? A pickled mackerel dish with crispy sourdough.

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

:18:36.:18:38.

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

:18:39.:18:44.

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

:18:45.:18:49.

Time now to join Rick Stein in Corsica!

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

:18:52.:18:53.

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

:18:54.:19:18.

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

:19:19.:19:22.

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

:19:23.:19:27.

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

:19:28.:19:32.

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

:19:33.:19:36.

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

:19:37.:19:41.

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

:19:42.:19:48.

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

:19:49.:19:51.

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

:19:52.:20:02.

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

:20:03.:20:09.

That's interesting. These are anchovies.

:20:10.:20:14.

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

:20:15.:20:26.

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

:20:27.:20:36.

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

:20:37.:20:46.

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

:20:47.:20:52.

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

:20:53.:20:56.

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

:20:57.:21:02.

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

:21:03.:21:08.

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

:21:09.:21:13.

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

:21:14.:21:21.

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

:21:22.:21:28.

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

:21:29.:21:42.

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

:21:43.:21:46.

mountainous, rugged and wooded island in the whole of the

:21:47.:21:50.

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

:21:51.:21:57.

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

:21:58.:22:02.

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

:22:03.:22:06.

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

:22:07.:22:15.

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

:22:16.:22:21.

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

:22:22.:22:25.

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

:22:26.:22:30.

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

:22:31.:22:35.

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

:22:36.:22:40.

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

:22:41.:22:43.

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

:22:44.:22:47.

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

:22:48.:22:55.

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

:22:56.:23:00.

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

:23:01.:23:05.

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

:23:06.:23:09.

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

:23:10.:23:17.

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

:23:18.:23:24.

All the ingredients go together so well.

:23:25.:23:30.

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

:23:31.:23:41.

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

:23:42.:23:49.

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

:23:50.:23:54.

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

:23:55.:23:58.

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

:23:59.:24:03.

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

:24:04.:24:08.

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

:24:09.:24:15.

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

:24:16.:24:19.

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

:24:20.:24:23.

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

:24:24.:24:26.

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

:24:27.:24:32.

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

:24:33.:24:36.

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

:24:37.:24:48.

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

:24:49.:24:51.

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

:24:52.:24:56.

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

:24:57.:25:01.

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

:25:02.:25:05.

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

:25:06.:25:11.

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

:25:12.:25:14.

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

:25:15.:25:21.

Merci. Thanks Rick, and there's more

:25:22.:25:25.

of his foodie adventures next week. We saw Rick sampling

:25:26.:25:28.

the lamb dish using local, seasonal ingredients that naturally

:25:29.:25:30.

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

:25:31.:25:32.

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

:25:33.:25:45.

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

:25:46.:25:49.

essentially a sweet Yorkshire pudding batter. Sometimes you see it

:25:50.:25:54.

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

:25:55.:25:58.

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

:25:59.:26:03.

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

:26:04.:26:09.

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

:26:10.:26:14.

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

:26:15.:26:21.

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

:26:22.:26:30.

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

:26:31.:26:34.

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

:26:35.:26:39.

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

:26:40.:26:45.

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

:26:46.:26:49.

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

:26:50.:26:54.

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

:26:55.:26:59.

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

:27:00.:27:06.

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

:27:07.:27:12.

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

:27:13.:27:17.

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

:27:18.:27:22.

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

:27:23.:27:26.

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

:27:27.:27:32.

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

:27:33.:27:36.

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

:27:37.:27:41.

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

:27:42.:27:44.

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

:27:45.:27:50.

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

:27:51.:27:56.

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

:27:57.:28:01.

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

:28:02.:28:05.

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

:28:06.:28:10.

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

:28:11.:28:16.

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

:28:17.:28:21.

about creating opportunities for Scottish kids. In our club initially

:28:22.:28:24.

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

:28:25.:28:28.

became the Scottish National coach it was about giving Scottish kids

:28:29.:28:32.

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

:28:33.:28:36.

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

:28:37.:28:40.

infrastructure in Scotland. We had terrible weather and hardly any

:28:41.:28:50.

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

:28:51.:28:53.

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

:28:54.:28:56.

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

:28:57.:28:58.

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

:28:59.:29:01.

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

:29:02.:29:12.

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

:29:13.:29:15.

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

:29:16.:29:19.

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

:29:20.:29:22.

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

:29:23.:29:28.

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

:29:29.:29:32.

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

:29:33.:29:38.

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

:29:39.:29:42.

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

:29:43.:29:48.

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

:29:49.:29:54.

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

:29:55.:29:59.

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

:30:00.:30:02.

women into delivering tennis. Whether that's running competitions

:30:03.:30:07.

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

:30:08.:30:12.

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

:30:13.:30:16.

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

:30:17.:30:20.

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

:30:21.:30:28.

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

:30:29.:30:32.

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

:30:33.:30:36.

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

:30:37.:30:41.

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

:30:42.:30:48.

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

:30:49.:30:52.

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

:30:53.:30:56.

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

:30:57.:31:00.

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

:31:01.:31:04.

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

:31:05.:31:10.

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

:31:11.:31:13.

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

:31:14.:31:18.

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

:31:19.:31:23.

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

:31:24.:31:27.

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

:31:28.:31:31.

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

:31:32.:31:34.

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

:31:35.:31:42.

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

:31:43.:31:46.

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

:31:47.:31:49.

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

:31:50.:31:59.

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

:32:00.:32:04.

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

:32:05.:32:10.

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

:32:11.:32:14.

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

:32:15.:32:23.

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

:32:24.:32:29.

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

:32:30.:32:34.

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

:32:35.:32:35.

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

:32:36.:32:57.

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

:32:58.:33:01.

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

:33:02.:33:06.

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

:33:07.:33:12.

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

:33:13.:33:17.

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

:33:18.:33:23.

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

:33:24.:33:27.

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

:33:28.:33:32.

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

:33:33.:33:38.

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

:33:39.:33:43.

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

:33:44.:33:46.

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

:33:47.:33:53.

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

:33:54.:33:57.

that would be fab. Look forward to it.

:33:58.:34:03.

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

:34:04.:34:06.

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

:34:07.:34:11.

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

:34:12.:34:16.

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

:34:17.:34:21.

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

:34:22.:34:28.

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

:34:29.:34:35.

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

:34:36.:34:40.

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

:34:41.:34:44.

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

:34:45.:34:54.

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

:34:55.:34:58.

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

:34:59.:35:04.

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

:35:05.:35:07.

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

:35:08.:35:12.

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

:35:13.:35:17.

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

:35:18.:35:20.

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

:35:21.:35:28.

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

:35:29.:35:34.

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

:35:35.:35:41.

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

:35:42.:35:47.

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

:35:48.:35:53.

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

:35:54.:35:58.

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

:35:59.:36:06.

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

:36:07.:36:15.

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

:36:16.:36:21.

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

:36:22.:36:28.

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

:36:29.:36:35.

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

:36:36.:36:38.

Food heaven, chicken and prawn croquettes!

:36:39.:36:39.

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

:36:40.:36:42.

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

:36:43.:36:45.

mangetout, coriander, mint and dill and serve with

:36:46.:36:47.

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

:36:48.:36:52.

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

:36:53.:36:55.

in a curry of apricot, coconut and tomatoes

:36:56.:36:57.

and serve with a pomegranate and cucumber couscous and grate

:36:58.:36:59.

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

:37:00.:37:03.

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

:37:04.:37:05.

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

:37:06.:37:08.

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

:37:09.:37:15.

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

:37:16.:37:21.

She's showing us a simple but delicious chicken dish

:37:22.:37:24.

with asparagus and lemon creme fraiche sauce!

:37:25.:37:29.

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

:37:30.:37:39.

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

:37:40.:37:44.

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

:37:45.:37:49.

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

:37:50.:37:58.

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

:37:59.:38:02.

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

:38:03.:38:08.

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

:38:09.:38:13.

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

:38:14.:38:18.

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

:38:19.:38:25.

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

:38:26.:38:31.

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

:38:32.:38:38.

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

:38:39.:38:42.

remove them from the pan and start the sauce.

:38:43.:38:48.

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

:38:49.:38:53.

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

:38:54.:38:59.

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

:39:00.:39:04.

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

:39:05.:39:09.

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

:39:10.:39:14.

or ten minutes. Rinse then under cold water and

:39:15.:39:18.

Ofcoms the skin. Then cut the shallots into quarters

:39:19.:39:22.

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

:39:23.:39:28.

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

:39:29.:39:34.

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

:39:35.:39:40.

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

:39:41.:39:47.

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

:39:48.:39:52.

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

:39:53.:39:58.

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

:39:59.:40:02.

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

:40:03.:40:06.

thicken it. Which indeed it has! This is

:40:07.:40:10.

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

:40:11.:40:21.

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

:40:22.:40:25.

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

:40:26.:40:30.

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

:40:31.:40:35.

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

:40:36.:40:40.

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

:40:41.:40:49.

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

:40:50.:40:54.

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

:40:55.:40:59.

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

:41:00.:41:06.

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

:41:07.:41:11.

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

:41:12.:41:15.

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

:41:16.:41:24.

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

:41:25.:41:34.

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

:41:35.:41:40.

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

:41:41.:41:45.

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

:41:46.:41:51.

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

:41:52.:41:55.

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

:41:56.:42:06.

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

:42:07.:42:11.

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

:42:12.:42:19.

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

:42:20.:42:27.

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

:42:28.:42:38.

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

:42:39.:42:41.

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

:42:42.:42:46.

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

:42:47.:42:50.

bun with crispy onions and a hoisin sauce!

:42:51.:42:52.

And it's almost omelette challenge time!

:42:53.:42:55.

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

:42:56.:42:59.

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

:43:00.:43:04.

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

:43:05.:43:15.

with a cashew nut relish with caramelised shallots or food

:43:16.:43:17.

hell, lamb and apricot Cape Malay curry with couscous?

:43:18.:43:19.

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

:43:20.:43:22.

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

:43:23.:43:44.

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

:43:45.:43:53.

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

:43:54.:43:56.

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

:43:57.:44:04.

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

:44:05.:44:08.

Every day. The food is good.

:44:09.:44:12.

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

:44:13.:44:19.

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

:44:20.:44:23.

sitting in rice vinegar to lightly pickle it.

:44:24.:44:27.

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

:44:28.:44:32.

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

:44:33.:44:40.

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

:44:41.:44:44.

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

:44:45.:44:49.

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

:44:50.:44:54.

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

:44:55.:44:59.

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

:45:00.:45:04.

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

:45:05.:45:09.

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

:45:10.:45:13.

tomatoes, which are great at this time of year.

:45:14.:45:16.

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

:45:17.:45:20.

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

:45:21.:45:26.

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

:45:27.:45:33.

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

:45:34.:45:41.

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

:45:42.:45:44.

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

:45:45.:45:49.

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

:45:50.:45:54.

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

:45:55.:46:02.

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

:46:03.:46:09.

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

:46:10.:46:12.

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

:46:13.:46:18.

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

:46:19.:46:23.

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

:46:24.:46:29.

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

:46:30.:46:32.

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

:46:33.:46:40.

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

:46:41.:46:44.

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

:46:45.:46:55.

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

:46:56.:47:00.

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

:47:01.:47:04.

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

:47:05.:47:10.

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

:47:11.:47:13.

is hard work. It is.

:47:14.:47:17.

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

:47:18.:47:25.

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

:47:26.:47:28.

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

:47:29.:47:40.

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

:47:41.:47:46.

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

:47:47.:47:50.

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

:47:51.:47:55.

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

:47:56.:48:00.

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

:48:01.:48:06.

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

:48:07.:48:15.

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

:48:16.:48:20.

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

:48:21.:48:27.

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

:48:28.:48:32.

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

:48:33.:48:37.

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

:48:38.:48:42.

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

:48:43.:48:47.

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

:48:48.:48:52.

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

:48:53.:48:56.

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

:48:57.:49:02.

our studio recipes then visit our website.

:49:03.:49:04.

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

:49:05.:49:20.

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

:49:21.:49:29.

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

:49:30.:49:35.

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

:49:36.:49:39.

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

:49:40.:49:48.

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

:49:49.:49:52.

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

:49:53.:50:02.

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

:50:03.:50:10.

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

:50:11.:50:15.

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

:50:16.:50:21.

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

:50:22.:50:30.

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

:50:31.:50:36.

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

:50:37.:50:40.

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

:50:41.:50:48.

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

:50:49.:50:53.

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

:50:54.:50:57.

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

:50:58.:51:00.

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

:51:01.:51:08.

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

:51:09.:51:12.

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

:51:13.:51:16.

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

:51:17.:51:21.

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

:51:22.:51:31.

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

:51:32.:51:37.

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

:51:38.:51:44.

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

:51:45.:51:50.

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

:51:51.:51:55.

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

:51:56.:51:58.

Blowtorch tomatoes which bring a different flavour. How else would

:51:59.:52:12.

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

:52:13.:52:16.

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

:52:17.:52:22.

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

:52:23.:52:30.

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

:52:31.:52:36.

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

:52:37.:52:42.

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

:52:43.:52:45.

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

:52:46.:52:50.

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

:52:51.:52:57.

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

:52:58.:53:03.

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

:53:04.:53:06.

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

:53:07.:53:26.

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

:53:27.:53:31.

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

:53:32.:53:38.

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

:53:39.:53:48.

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

:53:49.:53:56.

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

:53:57.:54:08.

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

:54:09.:54:19.

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

:54:20.:54:24.

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

:54:25.:54:33.

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

:54:34.:54:39.

Jim Barry The Lodge Hill Riesling from South Australia. Australia

:54:40.:54:41.

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

:54:42.:55:02.

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

:55:03.:55:08.

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

:55:09.:55:12.

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

:55:13.:55:17.

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

:55:18.:55:23.

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

:55:24.:55:26.

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

:55:27.:55:30.

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

:55:31.:55:39.

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

:55:40.:55:51.

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

:55:52.:55:55.

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

:55:56.:56:00.

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

:56:01.:56:04.

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

:56:05.:56:07.

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

:56:08.:56:23.

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

:56:24.:56:28.

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

:56:29.:56:34.

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

:56:35.:56:42.

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

:56:43.:56:47.

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

:56:48.:56:58.

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

:56:59.:57:02.

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

:57:03.:57:08.

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

:57:09.:57:18.

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

:57:19.:57:28.

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

:57:29.:57:35.

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

:57:36.:57:40.

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

:57:41.:57:47.

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

:57:48.:57:51.

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

:57:52.:57:59.

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

:58:00.:58:05.

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

:58:06.:58:12.

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

:58:13.:58:17.

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

:58:18.:58:20.

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

:58:21.:58:30.

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

:58:31.:58:38.

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

:58:39.:58:44.

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

:58:45.:58:54.

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

:58:55.:59:02.

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

:59:03.:59:07.

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

:59:08.:59:18.

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

:59:19.:59:23.

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

:59:24.:59:33.

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

:59:34.:59:38.

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

:59:39.:59:42.

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

:59:43.:59:49.

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

:59:50.:59:58.

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

:59:59.:00:07.

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

:00:08.:00:12.

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

:00:13.:00:16.

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

:00:17.:00:31.

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

:00:32.:00:32.

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

:00:33.:00:49.

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

:00:50.:01:04.

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

:01:05.:01:09.

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

:01:10.:01:16.

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

:01:17.:01:26.

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

:01:27.:01:30.

160 degrees Celsius. It smells great.

:01:31.:01:33.

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

:01:34.:01:40.

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

:01:41.:01:49.

there. Time for snackeroonies! Oh, the leek

:01:50.:01:56.

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

:01:57.:02:01.

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

:02:02.:02:08.

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

:02:09.:02:12.

through the flavours and keeping a taste of its own.

:02:13.:02:17.

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

:02:18.:02:21.

sea. Fantastic! MUSIC:!

:02:22.:02:24.

The heaven and hell vote is now closed.

:02:25.:02:29.

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

:02:30.:02:33.

First is Michelle from Southport. calls from our viewers!

:02:34.:02:43.

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

:02:44.:02:49.

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

:02:50.:02:55.

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

:02:56.:02:59.

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

:03:00.:03:06.

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

:03:07.:03:15.

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

:03:16.:03:17.

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

:03:18.:03:26.

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

:03:27.:03:32.

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

:03:33.:03:37.

onion, thyme, so that cuts through the pigeon.

:03:38.:03:42.

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

:03:43.:03:49.

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

:03:50.:03:56.

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

:03:57.:04:06.

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

:04:07.:04:13.

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

:04:14.:04:17.

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

:04:18.:04:24.

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

:04:25.:04:31.

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

:04:32.:04:36.

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

:04:37.:04:42.

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

:04:43.:04:47.

sweetness. So a gorgeous, New Zealand Pinot Noir.

:04:48.:04:53.

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

:04:54.:04:59.

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

:05:00.:05:07.

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

:05:08.:05:11.

completely different. Would you do it with Iberico pork

:05:12.:05:28.

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

:05:29.:05:36.

mint. I love courgette fritees! Sophie,

:05:37.:05:47.

what is your question? I have some wild mushrooms.

:05:48.:05:54.

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

:05:55.:06:07.

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

:06:08.:06:13.

and brush them with some melted butter.

:06:14.:06:19.

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

:06:20.:06:25.

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

:06:26.:06:37.

Time now for one of our foodie films!

:06:38.:06:41.

This week Saturday Kitchen chef Andy Oliver went to meet couple

:06:42.:06:44.

Shawn and Joanna Plumb who own Edible Ornamentals

:06:45.:06:45.

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

:06:46.:06:55.

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

:06:56.:07:01.

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

:07:02.:07:06.

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

:07:07.:07:12.

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

:07:13.:07:17.

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

:07:18.:07:24.

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

:07:25.:07:31.

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

:07:32.:07:38.

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

:07:39.:07:44.

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

:07:45.:07:50.

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

:07:51.:07:54.

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

:07:55.:08:02.

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

:08:03.:08:10.

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

:08:11.:08:16.

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

:08:17.:08:23.

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

:08:24.:08:28.

a flavour of how diverse the species is.

:08:29.:08:33.

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

:08:34.:08:40.

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

:08:41.:08:52.

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

:08:53.:08:57.

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

:08:58.:09:00.

plant. How fiery are they? This is about

:09:01.:09:06.

buyered's eye. About 100,000 skiveily.

:09:07.:09:13.

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

:09:14.:09:18.

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

:09:19.:09:26.

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

:09:27.:09:31.

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

:09:32.:09:37.

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

:09:38.:09:44.

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

:09:45.:09:49.

you. Does the milk work if you eat them.

:09:50.:09:55.

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

:09:56.:10:05.

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

:10:06.:10:10.

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

:10:11.:10:15.

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

:10:16.:10:20.

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

:10:21.:10:28.

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

:10:29.:10:36.

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

:10:37.:10:43.

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

:10:44.:10:49.

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

:10:50.:10:55.

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

:10:56.:11:05.

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

:11:06.:11:19.

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

:11:20.:11:26.

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

:11:27.:11:30.

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

:11:31.:11:37.

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

:11:38.:11:40.

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

:11:41.:11:50.

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

:11:51.:11:58.

Look, there it is all over the kitchen.

:11:59.:12:07.

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

:12:08.:12:14.

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

:12:15.:12:23.

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

:12:24.:12:27.

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

:12:28.:12:29.

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

:12:30.:12:32.

heaven, chicken and prawn croquettes with a cashew nut relish

:12:33.:12:36.

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

:12:37.:12:39.

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

:12:40.:12:41.

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

:12:42.:13:02.

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

:13:03.:13:07.

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

:13:08.:13:13.

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

:13:14.:13:19.

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

:13:20.:13:22.

why you couldn't use soft bread buns.

:13:23.:13:32.

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

:13:33.:13:36.

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

:13:37.:13:42.

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

:13:43.:13:48.

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

:13:49.:13:53.

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

:13:54.:14:00.

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

:14:01.:14:06.

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

:14:07.:14:14.

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

:14:15.:14:21.

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

:14:22.:14:26.

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

:14:27.:14:38.

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

:14:39.:14:49.

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

:14:50.:14:53.

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

:14:54.:14:56.

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

:14:57.:15:20.

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

:15:21.:15:38.

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

:15:39.:15:51.

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

:15:52.:15:55.

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

:15:56.:16:08.

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

:16:09.:16:13.

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

:16:14.:16:18.

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

:16:19.:16:27.

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

:16:28.:16:35.

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

:16:36.:16:42.

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

:16:43.:16:47.

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

:16:48.:16:58.

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

:16:59.:17:03.

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

:17:04.:17:08.

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

:17:09.:17:13.

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

:17:14.:17:17.

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

:17:18.:17:27.

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

:17:28.:17:31.

leave them to cool on a piece of kitchen towel.

:17:32.:17:43.

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

:17:44.:17:50.

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

:17:51.:17:56.

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

:17:57.:18:00.

juices when the hungry hordes arrive. Mmm!

:18:01.:18:13.

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

:18:14.:18:19.

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

:18:20.:18:25.

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

:18:26.:18:29.

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

:18:30.:18:38.

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

:18:39.:18:44.

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

:18:45.:18:50.

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

:18:51.:19:00.

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

:19:01.:19:05.

going in for a bite. Absolutely delicious!

:19:06.:19:09.

heaven or food hell. whether Judy is getting her food

:19:10.:19:15.

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

:19:16.:19:25.

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

:19:26.:19:33.

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

:19:34.:19:42.

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

:19:43.:19:49.

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

:19:50.:19:57.

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

:19:58.:20:01.

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

:20:02.:20:07.

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

:20:08.:20:11.

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

:20:12.:20:23.

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

:20:24.:20:28.

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

:20:29.:20:34.

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

:20:35.:20:38.

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

:20:39.:20:43.

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

:20:44.:20:49.

couscous! LAUGHTER Completely overrated. We could do this with

:20:50.:20:57.

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

:20:58.:21:10.

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

:21:11.:21:16.

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

:21:17.:21:20.

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

:21:21.:21:30.

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

:21:31.:21:34.

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

:21:35.:21:45.

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

:21:46.:21:51.

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

:21:52.:21:56.

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

:21:57.:22:00.

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

:22:01.:22:04.

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

:22:05.:22:08.

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

:22:09.:22:12.

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

:22:13.:22:22.

couscous? I was watching you chopping earlier without looking.

:22:23.:22:27.

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

:22:28.:22:38.

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

:22:39.:22:43.

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

:22:44.:23:00.

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

:23:01.:23:04.

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

:23:05.:23:07.

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

:23:08.:23:14.

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

:23:15.:23:20.

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

:23:21.:23:25.

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

:23:26.:23:37.

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

:23:38.:23:44.

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

:23:45.:23:50.

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

:23:51.:23:54.

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

:23:55.:24:07.

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

:24:08.:24:11.

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

:24:12.:24:16.

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

:24:17.:24:22.

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

:24:23.:24:27.

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

:24:28.:24:38.

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

:24:39.:24:43.

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

:24:44.:24:47.

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

:24:48.:24:54.

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

:24:55.:24:58.

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

:24:59.:25:03.

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

:25:04.:25:07.

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

:25:08.:25:12.

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

:25:13.:25:16.

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

:25:17.:25:23.

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

:25:24.:25:29.

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

:25:30.:25:32.

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

:25:33.:25:36.

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

:25:37.:25:42.

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

:25:43.:25:48.

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

:25:49.:25:55.

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

:25:56.:26:02.

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

:26:03.:26:07.

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

:26:08.:26:13.

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

:26:14.:26:20.

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

:26:21.:26:24.

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

:26:25.:26:27.

write a reasonable chronological account that would have probably

:26:28.:26:31.

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

:26:32.:26:35.

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

:26:36.:26:40.

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

:26:41.:26:45.

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

:26:46.:26:50.

manage teams of people, do tax returns in three different

:26:51.:26:53.

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

:26:54.:26:57.

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

:26:58.:27:04.

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

:27:05.:27:09.

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

:27:10.:27:13.

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

:27:14.:27:17.

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

:27:18.:27:23.

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

:27:24.:27:27.

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

:27:28.:27:30.

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

:27:31.:27:33.

wine. If you can grab some cutlery,

:27:34.:27:44.

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

:27:45.:27:50.

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

:27:51.:27:53.

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

:27:54.:27:57.

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

:27:58.:28:03.

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

:28:04.:28:13.

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

:28:14.:28:18.

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

:28:19.:28:25.

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

:28:26.:28:32.

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

:28:33.:28:37.

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

:28:38.:28:42.

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

:28:43.:28:44.

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

:28:45.:28:46.

All the recipes from the show are on the website,

:28:47.:28:50.

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

:28:51.:28:54.

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

:28:55.:29:02.

Host Matt Tebbutt is joined by chefs Paul Foster and Freddy Bird and guest Judy Murray. There are great moments from the BBC food archive, including clips from Rick Stein, the Hairy Bikers, Nigella Lawson and Mary Berry, and wine expert Peter Richards picks wines to go with the studio dishes.