:00:00. > :00:30.I'm Ching-He Huang and this is Saturday Kitchen Live!
:00:31. > :00:36.What are the ingredients for a great morning of food for your weekend?
:00:37. > :00:39.First of all we need two chefs to cook live in the studio
:00:40. > :00:41.and I have two wonderful ones with me this morning,
:00:42. > :00:48.Yotam, you're world famous for your fabulous restaurants
:00:49. > :00:50.and best-selling cookbooks, so what are you going
:00:51. > :01:00.Thank you, Ching, well, I'm going to cook some slow cooked celeriac in
:01:01. > :01:04.the oven and I'm going to serve it with some smoked trout that I've
:01:05. > :01:08.brought all the way from the Outer Hebrides, I went really far for it,
:01:09. > :01:10.and with creme fraiche and horseradish, wonderful for
:01:11. > :01:16.breakfast. It sounds amazing, gorgeous. What
:01:17. > :01:23.about you, Ben, you have loads of restaurants. Not loads but I'm
:01:24. > :01:26.getting there. Beef bavette which I've marinated, cooked over a grill
:01:27. > :01:33.served with smoky salad onions and served with a crunchy salad with
:01:34. > :01:37.fresh herbs and shallots. I love it, so zingy and so fresh. I've tweeted
:01:38. > :01:39.it already, another 10,000 followers!
:01:40. > :01:41.So that's two delicious dishes to look forward
:01:42. > :01:44.to, cooked here live, as well as our usual pick
:01:45. > :01:50.Today you can enjoy recipes from Rick Stein,
:01:51. > :01:52.The Hairy Bikers, Brian Turner with Janet Street Porter
:01:53. > :01:57.Now, when I was asked to present Saturday Kitchen I was also asked
:01:58. > :01:59.if there was anyone I'd love to cook for
:02:00. > :02:07.The very first name out of my mouth was this man's.
:02:08. > :02:10.Welcome back to Saturday Kitchen, the fantastic comedian and one
:02:11. > :02:12.of my all-time heroes, Johnny Vegas!
:02:13. > :02:27.Amazing! Lovely to see you. What do you think? You look fantastic, and
:02:28. > :02:33.what about those dishes? Excited? I cannot wait, it is a treat. And then
:02:34. > :02:41.you are facing food heaven food hell. Did you know I'm not fussy?
:02:42. > :02:47.You got me there! I've got to let you talk! It's OK! At the end of
:02:48. > :02:52.today's programme I will cook either food heaven or food hell for Johnny
:02:53. > :02:55.and it's up to the guest in the studio and a few of our viewers to
:02:56. > :03:07.decide which you get. What is your ideal food heaven? Cau lau. It is a
:03:08. > :03:11.Vietnamese dish and you had it on honeymoon? Yes, it was street food,
:03:12. > :03:16.one of these ladies that turned up with the entire restaurant on her
:03:17. > :03:23.back. The kitchen? Yes, and with the benches and everything. I've never
:03:24. > :03:26.had it since. I've never been able to get it anywhere, it has been
:03:27. > :03:33.hearted find a recipe for it. Fingers crossed for you. It was
:03:34. > :03:36.happy times. Back in the day! Before my wife had really got to know me!
:03:37. > :03:42.LAUGHTER What about food hell? Really sweet
:03:43. > :03:48.deserts. Anything sickly sweet and that kind of thing and syrupy? Yes,
:03:49. > :03:54.Marantz, and anything. People don't know it to look at me. Stop it! You
:03:55. > :03:59.are being hard on yourself. People were looking at me rubbing their
:04:00. > :04:05.tummy, lucky tummy. You could pass off as a lucky Buddha! Just don't
:04:06. > :04:10.walk off in the middle of cooking and find me on live TV doing that.
:04:11. > :04:14.It is either pork cau lau come across something very sweet. So for
:04:15. > :04:18.Johnny's food heaven I've had to do research because I did not put this
:04:19. > :04:24.dish until yesterday so I hope I do it test is. The book is managed it
:04:25. > :04:29.in garlic, ginger, sugar, five spice powder, rice wine, lemon grass, star
:04:30. > :04:34.anise, soy, fish sauce, braised and served in a bowl with in sprouts,
:04:35. > :04:38.lettuce, rice noodles and lots of other green things with some crispy
:04:39. > :04:42.pork skin on the top just to top it off, does that sound right? That
:04:43. > :04:48.sounds divine. Before Johnny could be facing some food hell, something
:04:49. > :04:53.sugary and sweet and I have my version of a pineapple tartare tan,
:04:54. > :05:00.the pineapple added to dark caramel, covered in puff pastry, baked, the
:05:01. > :05:06.Tapster -- tarte tatin served straight from the oven with maple
:05:07. > :05:11.syrup and a touch of lime zest and vanilla ice cream. Stop selling it,
:05:12. > :05:14.it is not a good thing! As always we will find out what Johnny gets at
:05:15. > :05:17.the end of the show and if you would like the chance to ask any of us a
:05:18. > :05:26.question today please call the number on your screen.
:05:27. > :05:29.A few of you will be able to put a question to us,
:05:30. > :05:35.And if I do get to speak to you, I'll be asking if you want Johnny
:05:36. > :05:36.to face either food heaven or food hell.
:05:37. > :05:38.You can send us questions through social media
:05:39. > :05:41.But if you're watching us on catch-up then
:05:42. > :05:58.Are you hungry, Johnny? Always! Always! I love it, time to cook, we
:05:59. > :06:01.have the brilliant Yotam. I've got my hero there and one of my food
:06:02. > :06:09.heroes here, what are we going to do? I am here to announce another
:06:10. > :06:11.winner, but the three finalists for the BBC food and farming awards
:06:12. > :06:16.which are taking place in Bristol this Thursday, and they will be
:06:17. > :06:25.announced on Radio 4 on Sunday on the food programme. That is next
:06:26. > :06:29.Sunday? Yes, Sheila and I went all over Britain to find the best food,
:06:30. > :06:36.which is a very hard job. Could you give them a taste. I have beautiful
:06:37. > :06:44.charcuterie from charcuterie limited in Wales, the amazing young couple
:06:45. > :06:48.who use their own red bred takes to make their own set of traditional
:06:49. > :06:52.English bacon and ham, and also European charcuterie. They've been
:06:53. > :06:57.all of a sudden Europe, Spain, Italy and France, to make the best
:06:58. > :07:04.chorizo, black pudding, white pudding, really amazing and really
:07:05. > :07:17.international. This is a Cheshire cheese maker. I went to Cheshire and
:07:18. > :07:23.met this incredible man old Jon they are all over the cheese. I don't
:07:24. > :07:28.want to spoil it! I don't know what Jon would say about that! Jon is in
:07:29. > :07:35.his 70s and he makes Cheshire cheese for over four decades. His family
:07:36. > :07:40.has been running this fun since 1750 you have the tradition but also the
:07:41. > :07:48.dedication, he has his own herd of Friesian cows. Get stuck in, happy?
:07:49. > :07:50.You are in heaven already, I don't need to cook later! Forget the cau
:07:51. > :07:55.lau! It is all about the cheese. need to cook later! Forget the cau
:07:56. > :08:00.going to need to cook later! Forget the cau
:08:01. > :08:03.it on honeymoon! What about this because this is one of the finest? I
:08:04. > :08:08.would not be because this is one of the finest? I
:08:09. > :08:14.winner at this stage but a wonderful company in the Outer Hebrides of the
:08:15. > :08:20.western coast of Scotland, and I went there. Forget the beautiful
:08:21. > :08:27.stuff, it's just the most amazing place, there is nothing, there is a
:08:28. > :08:32.wind and it is cold, but the smoked fish is fantastic. The Hebridean
:08:33. > :08:36.wind and it is cold, but the smoked smokehouse do a wonderful smoked
:08:37. > :08:39.fish, trout, salmon, scallops, all of them either farmed or caught
:08:40. > :08:50.there. They do lots of other products. It is mostly smoked using
:08:51. > :08:54.local peat. Very sustainable. I'm going to make slow cooked celeriac
:08:55. > :08:59.with smoked trout, and I will ask you to make me a little Celcer using
:09:00. > :09:02.capers, tarragon, parsley, lemon zest and lemon juice and a bit of
:09:03. > :09:08.olive oil while I prepared the celeriac. Celeriac is not the
:09:09. > :09:13.prettiest of vegetables, but it is certainly one of the tastiest. It is
:09:14. > :09:17.definitely one of the tastiest. One of the things that is amazing with
:09:18. > :09:20.celeriac is you can actually make it taste even better by slow cooking it
:09:21. > :09:25.and that is kind of what we are doing. We are cooking it for an hour
:09:26. > :09:29.but you can cook it for way longer. Then will cook on the barbecue later
:09:30. > :09:34.that you can cook a whole celeriac on the barbecue. You can and also on
:09:35. > :09:40.the embers, wrapping it in foil and putting it in the barbecue. The
:09:41. > :09:45.thing for today should be slow cooking and sugars, natural sugars.
:09:46. > :09:51.Karamah lies in. Intensifying those flavours. -- Karamah
:09:52. > :10:02.you are leaving the skin on? leaving the skin on. In this case
:10:03. > :10:06.it's much better you don't need to peel the skin or anything like that,
:10:07. > :10:10.you leave it on. The flavour is really in the skin. This is super
:10:11. > :10:11.simple, you take a really in the skin. This is super
:10:12. > :10:22.smaller, take a little bit of really in the skin. This is super
:10:23. > :10:22.oil -- wedge. Simple as that. Beautiful, you can smell
:10:23. > :10:30.oil -- wedge. Simple as that. as you cut it, that
:10:31. > :10:36.oil -- wedge. Simple as that. And some thyme. Very simple
:10:37. > :10:41.seasoning. And very simple. The longer you leave it more flavour
:10:42. > :10:42.will get. I love it because you really are celebrating the
:10:43. > :10:49.vegetable. I've got your book, really are celebrating the
:10:50. > :10:52.Plenty, and it's amazing. So many splatters and stains all over it
:10:53. > :10:58.because you are the guy responsible for making vegetables sexy. I don't
:10:59. > :11:02.know what I did but I guess that is what happened. Vegetables are sexy
:11:03. > :11:07.by definition. Look at the celeriac, as soon as it comes out of the oven
:11:08. > :11:12.when we see them in a second, it's about giving them the right way to
:11:13. > :11:16.shine, char grilling, slow cooking, all of those wonderful things. What
:11:17. > :11:25.I'm doing is making something that is perfect for this time of the day,
:11:26. > :11:30.which is salmon, cream. It is very spring, isn't it? We are going to
:11:31. > :11:34.have celeriac, which is a good thing if you don't want to eat bread. Some
:11:35. > :11:39.people don't want to eat it but I love bread. This is a substitute.
:11:40. > :11:43.Lovely, it is really satisfying, nice and meaty, aromatic and
:11:44. > :11:47.filling. There are lots of these root vegetables when they are
:11:48. > :11:52.treated right, they have meat like qualities. Do you like celeriac,
:11:53. > :11:56.Johnny? Yes I do, it's something I wouldn't have the confidence to cook
:11:57. > :12:04.at or cook properly, but I love the notion of replacing it for the
:12:05. > :12:09.bread. I want to talk about the awards because they are really
:12:10. > :12:13.inspiring, the amount of people, I'm based in London so don't go out as
:12:14. > :12:18.much but the amount of people doing fabulous things with food around the
:12:19. > :12:23.country is amazing. These artisan producers are so important, not just
:12:24. > :12:29.for the restauranteurs, because we get the luxury of using the best
:12:30. > :12:35.produce, but it's just so important all-round, to keep the integrity of
:12:36. > :12:39.the history and culture of food. We don't know these things are
:12:40. > :12:44.happening in our country but people all over the country creating
:12:45. > :12:47.amazing we have 600 people, nominees, for the best food
:12:48. > :12:55.producer, how do you choose one? How did you choose? We tasted lows and
:12:56. > :13:00.loads of products, we got pretty fat, Sheila and I! She is the other
:13:01. > :13:05.presenter. It must be a difficult job!
:13:06. > :13:08.Remember if you'd like to put a question to either of our chefs
:13:09. > :13:11.0330 123 1410, that's 0330 123 1410.
:13:12. > :13:15.Calls are charged at your standard network rate.
:13:16. > :13:23.Last thing you are going to make a beautiful creme fraiche. Freshly
:13:24. > :13:34.grated horseradish, again, not beautiful at smell it. It is so
:13:35. > :13:40.aromatic. That is how my wife introduces me, not very beautiful,
:13:41. > :13:50.but smelly! The beauty is on the inside. Exactly! That is what she
:13:51. > :13:55.tells you! Very, very deep! Look at the beautiful celeriac. The
:13:56. > :14:00.caramelisation is gorgeous. That is flavour, it is like a toffee colour.
:14:01. > :14:03.That is exactly what you want, either in the oven, or off the
:14:04. > :14:08.barbecue. I love this because it's so easy and so simple. You could do
:14:09. > :14:11.it with your eyes closed, that's the beauty, you marry all of these
:14:12. > :14:15.incredible flavours together, you are a genius. I'm not but the
:14:16. > :14:20.vegetables are. LAUGHTER
:14:21. > :14:25.Such a humble man! Look at that. That horseradish sauce is the best
:14:26. > :14:30.one ever, never buy a jar again. Very simple, and a bit of seasoning
:14:31. > :14:37.and its fresh. You can use it with anything. Yes, roast beef, anything.
:14:38. > :14:44.Actually and just going to put it here. You can start plating up. What
:14:45. > :14:51.a wonderful way to start the day. I'm going to use trout. You could
:14:52. > :14:56.use salmon. Of course, trout, I thought it was salmon! It has the
:14:57. > :15:08.real flavour of the region from being grown in peat. From the Outer
:15:09. > :15:12.Hebrides. Not everybody should go there but some people should go
:15:13. > :15:23.there. Otherwise they will spoil it! Not all at once. Johnny, you can go.
:15:24. > :15:25.LAUGHTER I have this salsa, which is the
:15:26. > :15:30.simplest thing in the world and delivers so much flavour. I will
:15:31. > :15:36.give it a tiny bit of lemon zest. Lemon zest, yes. And then we are
:15:37. > :15:53.off. Lemon zest and that's it. Ready to roll. Remind us what it is. Slow
:15:54. > :15:56.cooked celeriac with salsa and horseradish and creme fraiche. Look
:15:57. > :16:03.at that, dig in, it is your lucky day. Turk in and see what you think.
:16:04. > :16:08.That is just beautiful, simple, elegant, outstanding. Yes, and I
:16:09. > :16:15.think you want to give the wonderful produce away to shine. The trout
:16:16. > :16:18.really needs a good background, that is what the celeriac burrs and the
:16:19. > :16:22.creme fraiche. What do you make of that?
:16:23. > :16:29.That is stunning! That will be your heaven next!
:16:30. > :16:31.This wonderful dish needs some wonderful wine,
:16:32. > :16:33.so let's catch up with our expert Susy Atkins.
:16:34. > :16:35.She's celebrating Shakespeare's birthday today with a visit
:16:36. > :16:49.As we celebrate William Shakespeare's 400 anniversary this
:16:50. > :16:52.week, I have come to his hometown of Stratford-upon-Avon. Before I choose
:16:53. > :17:29.the wine per the dishes, let's take a look around.
:17:30. > :17:36.Yotam, I have made your delicious smoked trout with baked celeriac, so
:17:37. > :17:39.I know the wind that suits it has to be a more full-bodied and well
:17:40. > :17:44.rounded white than is usually the case. For lots of people that means
:17:45. > :17:48.white burgundy and sure enough a wine like this have enough character
:17:49. > :17:53.and complexity for the job. But I have unearthed a more usual gem from
:17:54. > :18:01.Italy, and the wine I have chosen is the Falanghina Terredora 2014 from
:18:02. > :18:05.Campania. It is typical of the great varieties that are now rising up
:18:06. > :18:08.from the south of Italy. It has a lot more character and personality
:18:09. > :18:16.than your average Pino gives you. Look at the deep gold colour, for a
:18:17. > :18:23.start. Plenty of fruitiness on the centre, teachers, yellow plums, a
:18:24. > :18:28.bitter pineapple. The fruitiness follows through on the flavour which
:18:29. > :18:31.works particularly well with the baked, almost caramelised celeriac.
:18:32. > :18:35.It is not heavy, it has a streak of fresh acidity, which is what I need
:18:36. > :18:40.to go with the tang of the capers and the heat of the horseradish. On
:18:41. > :18:44.the finish, a subtle hint of aniseed which marries with the smokiness of
:18:45. > :18:48.the fish. Yotam coming your baked celeriac with smoked fish is a
:18:49. > :18:51.clever combination of flavours and with this discovery from Italy I
:18:52. > :18:54.have found the perfect partner for it.
:18:55. > :19:01.Cheers! What do you think of the wine? Really good. I think it is
:19:02. > :19:07.perfect, a lot of fruit there and all of that smoked fish, white wine,
:19:08. > :19:12.it is perfect, the fruitiness works well. Really bright and fresh, isn't
:19:13. > :19:17.it? It highlights all of the elements of the dish, as well.
:19:18. > :19:23.Brilliant dish, by the way, Yotam. Then, you are cooking next, what are
:19:24. > :19:25.you cooking? Beef bavette which has been marinated with smoky onions and
:19:26. > :19:29.a salsa as well. Beautiful! And don't forget you could ask
:19:30. > :19:39.either of our chefs a question if you call this number -
:19:40. > :19:45.Or you can tweet questions to us using #Saturdaykitchen.
:19:46. > :19:52.If anybody wants to call him and asked me about garden path, it is
:19:53. > :19:56.something I can contribute with! We have got a fox going through the
:19:57. > :19:58.bins, so if you would like my advice on that, it is all I can bring to
:19:59. > :20:03.the show! We have got you covered! Right, let's get our weekly food
:20:04. > :20:05.postcard from Rick Stein. He's exploring northern Greece today
:20:06. > :20:28.and is heading up a mountain I'm in northern Greece, a region not
:20:29. > :20:32.far from the Albanian border. I've never been to this part of Greece
:20:33. > :20:37.before but it was here, over the mountains, that first the Italians
:20:38. > :20:42.and then the Nazis launched assaults during the Second World War. Fierce
:20:43. > :20:46.fighting in bitterly cold weather followed by dreadful retribution by
:20:47. > :21:01.the Nazi 's for any resistance they encountered.
:21:02. > :21:08.The church invisibility, along with the score, monastery and most of the
:21:09. > :21:16.houses, were burned to the ground by the Germans. But the villagers, over
:21:17. > :21:20.1000 of them, heard the Germans coming up the valley and escaped for
:21:21. > :21:29.their lives. I think it is the least touristy village I have ever set
:21:30. > :21:34.eyes on. But it is famous for its pies, and that is really why I'm
:21:35. > :21:42.here. For the junior and her mum's famous pies! -- Virginia. She makes
:21:43. > :21:54.it easy, but it isn't! I like the way she is making these filo leaves.
:21:55. > :22:03.That little flick there, it is fantastic watching it, so quick.
:22:04. > :22:09.That is good! What they are making here is wild herbs and feta cheese
:22:10. > :22:17.pie. It is made with layers of wafer thin pastry, lots of olive oil, and
:22:18. > :22:20.chopped wild herbs. Things like wild dandelion leaves, Sorrell, wild
:22:21. > :22:27.parsley, fennel, and loads more, I suspect. Then then slices of onion
:22:28. > :22:38.and a couple of eggs. Virginia mixes that together and put in crumbled,
:22:39. > :22:41.Tangye feta cheese. These are picked in mountain pastures and could well
:22:42. > :22:49.be one of the reasons that Greeks live to a ripe old age. This is
:22:50. > :22:57.interesting, this is pre-baked pastry. It will absorb the moisture
:22:58. > :23:00.as it cooks. I can see a general rule of thumb here, three layers
:23:01. > :23:07.underneath, a double baked layer in the middle, and three more layered
:23:08. > :23:20.on top. About one hour in the oven, and it is ready. The junior also
:23:21. > :23:26.cooked this, big beans, butter beans, on top of cooked spinach,
:23:27. > :23:43.paprika, olive oil, and then in the oven for 30 minutes. Superb, pie and
:23:44. > :23:47.beans, but not as you know it. This is as good a time as any to put in
:23:48. > :23:55.my lovely Greek kitchen overlooking the sea. Better still, in the
:23:56. > :24:01.garden, the perfect face, I think, to make one of the all-time Greek
:24:02. > :24:09.favourites, probably more popular than moussaka! This is everybody's
:24:10. > :24:14.favourite with chips and Greek salad. I hate peppers, onions, or
:24:15. > :24:23.tomatoes with my pork will stop just pork for me, thank you. I'm making
:24:24. > :24:30.pork souvlaki but it is not any old souvlaki, it is from the North of
:24:31. > :24:35.Greece and I was particularly taken with it when we tried some there
:24:36. > :24:39.because it was really spicy, it of course had lots of oregano with it
:24:40. > :24:50.but also had quite a lot of hot red pepper. That is in my ball, now for
:24:51. > :24:54.the marinade. First, a little bit of olive oil, next oregano, of course,
:24:55. > :25:05.wild oregano, plenty of that. Some cayenne pepper. Plenty of that. Some
:25:06. > :25:10.human, a little bit of that, and now some Patrick, really full-colour,
:25:11. > :25:16.but I'm using smoked Patrick, Spanish smoked paprika, because I
:25:17. > :25:27.love the flavour. About two tablespoons of lemon juice. And now
:25:28. > :25:33.garlic. Next, some salt, about a teaspoon, I suppose? It has got to
:25:34. > :25:37.be well seasoned. And stir. Marinade that for a couple of hours, or
:25:38. > :25:46.better still overnight in the fridge, and then you put them on
:25:47. > :25:55.wooden skewers soaked in water. Souvla actually means skua, hence
:25:56. > :26:00.souvlaki. And this is where I put one right through my hands! I love
:26:01. > :26:04.the dryness of a good souvlaki, it is a great contrast to a great
:26:05. > :26:12.salad. I don't like it juicy with tomato and red peppers. I'm sorry,
:26:13. > :26:17.but that is what I think. And finally, just a bit more oregano on
:26:18. > :26:22.top. You can never have too much oregano, I feel. There we go. Now,
:26:23. > :26:47.over to the barbecue. This is a handy tip that I picked up
:26:48. > :26:55.in Vietnam. If your barbecue is a bit sluggish, get the hairdryer onto
:26:56. > :27:00.it. I think I know what the top five Greek dishes are for the British on
:27:01. > :27:06.holiday. Number five would be grilled octopus, four would be Greek
:27:07. > :27:16.salad, of course. Three, red bullet, and a tie with moussaka and souvlaki
:27:17. > :27:21.for the top addition. This souvlaki is just so lovely, so simple, that
:27:22. > :27:26.is what I like about it. I have got a friend called Martin who judges a
:27:27. > :27:27.Greek restaurant by the quality of their souvlaki. I don't think there
:27:28. > :27:34.would be a problem with this. Thank you, Rick, and
:27:35. > :27:36.I love souvlaki too. There are lots of great
:27:37. > :27:39.Asian-inspired kebab recipes you can try, and that film gives me
:27:40. > :27:46.the perfect excuse to cook my grilled xinjiang duck skewers
:27:47. > :27:58.which I'll serve on some Sound good? Sounds great! This is a
:27:59. > :28:01.recipe inspired by the north-western province of China when I was filming
:28:02. > :28:10.over there, I have got a beautiful piece of duck breast, normally they
:28:11. > :28:11.would secure land, and the name in Chinese means the action of
:28:12. > :28:20.skewering meat. Duck is so underused in this way, we
:28:21. > :28:24.think about chicken and lamb, but not duck. The easiest thing to do is
:28:25. > :28:32.to slice it into nice wafer thin slices. They will cook very fast on
:28:33. > :28:42.the griddle, they will make a brilliant dry rub marinade with some
:28:43. > :28:46.fennel seeds, some cumin, some turmeric, all the spices that the
:28:47. > :28:51.community in Xinjiang duck, who troubled across from Turkey, in that
:28:52. > :28:55.region, through the spice route into China, this is very much inspired by
:28:56. > :29:01.their flavours but I will also add in a little bit of Shaoxing ricewine
:29:02. > :29:13.and some soy sauce, and that is it. Sounds delicious! I love those
:29:14. > :29:28.spices. I was nodding all the way through and thought, should I try to
:29:29. > :29:34.talk, or should I just go "Ooh!" ? The last time I saw you, Johnny, was
:29:35. > :29:37.on the set of the 400s episode of Saturday Kitchen, it was so much
:29:38. > :29:42.fun, but you have been really busy since then, you have done so much.
:29:43. > :29:48.You are doing Drive at the moment and I want you to win! Everybody
:29:49. > :29:54.does because it comes across like I cannot drive! I am representing the
:29:55. > :29:57.underdog! We did a two debut to camp, I thought I had done quite
:29:58. > :30:06.well, but it was only at the end of it when they were going, oh, bless
:30:07. > :30:09.him, he tries! I'm fabulous -- I have a fabulous instructor, they
:30:10. > :30:13.ended the show so much that you do not see the relationship when you
:30:14. > :30:14.have got somebody encouraging you to drive these cars at ridiculous
:30:15. > :30:28.speeds. Have you had any crashes, or near
:30:29. > :30:33.misses? Quite a few. There is a big one coming up on next week's show.
:30:34. > :30:38.It shook me because I was nervous getting back in the car for the
:30:39. > :30:42.first time and I had to race solo. So often you go around with the
:30:43. > :30:49.instructor and it's quite easy when somebody says brake, brake, you have
:30:50. > :30:53.to get rid of everything you think you know about driving because it's
:30:54. > :31:02.not like driving on a road, on track it is a different you guys drive
:31:03. > :31:08.ids, four by fours, and it's hard to handle and you have the crazy course
:31:09. > :31:12.-- buddies. I'm surprised with how much they allowed us to push it but
:31:13. > :31:16.the instructors are competitive and they are driving through you and
:31:17. > :31:21.pushing you to push the car. The mist distance, when the red light
:31:22. > :31:28.goes and you're competing, everybody got on so well away from the track.
:31:29. > :31:31.As soon as you sit down and get in everyone is your enemy.
:31:32. > :31:36.I think you do so well because you had to race against Ella this week,
:31:37. > :31:44.and it was horrible because she is your team mate but you won and
:31:45. > :31:45.and it was horrible because she is like, yes, give it some power! It
:31:46. > :31:51.was that moment of elation and then the guilt that I selected her on my
:31:52. > :31:55.team and failed my task and then ended up racing her and sent her off
:31:56. > :32:00.to the night race. I was so happy when she got through that. It is
:32:01. > :32:09.like us with the omelette challenge we feel the same, I want to win. We
:32:10. > :32:15.have that problem. You all have that problem later on. You are bonding
:32:16. > :32:22.and the next thing they are fighting in the street! It's just not on to
:32:23. > :32:29.do this to each other. They look all loved up now but wait until later.
:32:30. > :32:35.Guys! Guys! Remember the celeriac! Remember that moment we shared! The
:32:36. > :32:39.celeriac brings love and brings us altogether! With the duck I have
:32:40. > :32:44.skewered it, it is best to marinate it for an hour, not too much
:32:45. > :32:48.otherwise you will draw the moisture away because duck is quite lean.
:32:49. > :32:53.Poppet in the oven, get the crackling, two arrows, 120, catch
:32:54. > :32:58.the dripping and make duck fat potatoes. I have mixed strong flour
:32:59. > :33:04.with plain flour for the dough, and a bit of salt, and kneaded it for
:33:05. > :33:08.ten minutes, beautiful piece of dough, really soft, roll it out and
:33:09. > :33:13.make is seasoning. This is sesame oil mixed with oil Anderson's salt
:33:14. > :33:19.and ground white pepper. You just basically pour it on to the dough.
:33:20. > :33:24.This is a recipe I learned from this matriarch in this ghost village in
:33:25. > :33:28.China, and she was screaming saying you are not doing it right, you've
:33:29. > :33:33.got to do it like this and she was bossing me around, while Ken Hom was
:33:34. > :33:38.having a nice cocktail in Beijing. That is Ken Hom!
:33:39. > :33:42.having a nice cocktail in Beijing. that on there and cut its like a
:33:43. > :33:49.pizza. This is why I think the Chinese invented pizza. Of course
:33:50. > :33:53.they did. And then you flatten that like that and then we are going to
:33:54. > :33:59.roll it out again and do the same process. At this point I'm going to
:34:00. > :34:06.pop the skewers on. You don't want the skewers to burn, they are bamboo
:34:07. > :34:11.skewers. You can do big skewers if you are a big Tour de Yorkshire man,
:34:12. > :34:16.you know who I'm thinking of. He's currently sitting in Eschede nursing
:34:17. > :34:21.some home-brew, telling the family he's not going to bother watching
:34:22. > :34:32.but he has, he is in there with an iPad. He's having a great lie in. --
:34:33. > :34:38.sitting in the shed. Walking the dog, of course you are! I miss James
:34:39. > :34:44.because he slices my spring onion and Chile in the right shape. I
:34:45. > :34:48.could have done that if you wanted it in three pieces! If you wanted
:34:49. > :34:55.them a bit finer it might have dragged on -- chilli. Have to roll
:34:56. > :35:01.it into a sausage shape and divide the dough into six, one, two, three,
:35:02. > :35:10.four, five,... I cannot count. Roll it up and... It is till a bit wet.
:35:11. > :35:14.Why did I decide to do. On live TV? You do that and roll it out. What
:35:15. > :35:19.you want to do is get some of the elastic things with the hooks, put
:35:20. > :35:23.them on one side of the bin handle, put them through the late and just
:35:24. > :35:31.attach them on the other side. If our neighbour is watching, they
:35:32. > :35:34.weren't our nappies that the fox dragged into your garden.
:35:35. > :35:40.LAUGHTER We understand the premise of nappy
:35:41. > :35:44.sacks. What are we doing now? Lovely! I love that! People turned
:35:45. > :35:50.on and thought they were watching country file! We've got nappies, I
:35:51. > :35:57.don't know any more! With the pancakes you can cook, luckily we've
:35:58. > :36:02.got some done made before. Now to go with the pancakes I'm just going to
:36:03. > :36:06.get ready the rest of the ingredients. So that goes into the
:36:07. > :36:11.pan, I want them nice and golden like that. It is a little bit like a
:36:12. > :36:18.chap Patty, but instead of being coiled that way, to get the flaky
:36:19. > :36:22.ringed pastry, you have a flaky lattice shape so it is nice and
:36:23. > :36:29.stretchy. You don't want to overcook it. The griddle is a wonderful
:36:30. > :36:35.thing. It is super quick as well. Now it is time to plate up. That is
:36:36. > :36:44.something I always fail to do when something is cooking, not being bold
:36:45. > :36:53.enough, getting up and really hot. So we go in with a generous amount
:36:54. > :36:59.of hoisin, a northern Chinese style sauce and they make all of the chefs
:37:00. > :37:13.make their own and they are obsessed with the quality of it. We pop the
:37:14. > :37:18.skewers on there. They can be served straight hot like this, or you can
:37:19. > :37:24.let them rest a little bit, but nice and hot, full of spice, a little bit
:37:25. > :37:28.of sweet chilli mayo, sweet chilli sauce, shop bought, you will be
:37:29. > :37:34.pleased to hear. Nothing wrong with that. You can also make your own.
:37:35. > :37:43.And last but not least, a really good amount of Julian cucumber,
:37:44. > :38:04.pickled in some mirin salt sugar, and a nice job of scratchy Chalepe
:38:05. > :38:09.to -- sriracha chilli source. There are ways of doing things. This looks
:38:10. > :38:15.delicious. It's going to be messy for people at home. I'm always in
:38:16. > :38:23.restaurants and realise half of the clientele are just watching me eat,
:38:24. > :38:29.just fascinated! What do you think oh my God, that's amazing! Is that
:38:30. > :38:40.all right? Do you want some spice on it? Are you sure? Just a tiny bit.
:38:41. > :38:44.Drive, tell us, next Tuesday. ITV. Next Tuesday, 9pm. I wish I could
:38:45. > :38:49.tell you more but I want to eat more. It's amazing, you've got to
:38:50. > :38:53.watch it, don't miss it. What will I be making for Johnny at the end of
:38:54. > :39:00.the show? It could be food heaven, my version of the enemies pork cau
:39:01. > :39:04.lau, main didn't garlic, ginger, sugar, five spice powder, then on
:39:05. > :39:08.grass, star anise, fish sauce, braised and served in a bowl with
:39:09. > :39:12.beansprouts, lettuce, rice noodles and lots of other green things with
:39:13. > :39:18.crispy pork skin on the top. I hope you will be impressed. If you have
:39:19. > :39:24.not been to Vietnam you will not have tasted this so it is the only
:39:25. > :39:29.chance to taste it. This man wants heaven! It could be food hell, sweet
:39:30. > :39:33.and sticky pineapple tart tang, because Johnny hates sweet things.
:39:34. > :39:36.The pineapple is added to a dark Caramilk covered in puff pastry and
:39:37. > :39:41.baked and served straight from the oven with a scoop of vanilla ice
:39:42. > :39:47.cream and a rum infused maples with a little lime zest -- Caramilk. It
:39:48. > :39:51.is down to the guests in the studio and a few viewers to decide, and you
:39:52. > :39:53.can see the result at the end of the show. It just cut to me with my
:39:54. > :39:57.tongue out! Right, it's time to take a trip
:39:58. > :40:00.to Sweden to catch up with those Hairy Bikers,
:40:01. > :40:02.Si and Dave! They're on their way to meet some
:40:03. > :40:05.of the indigenous Sami population but first they're looking for a nice
:40:06. > :40:20.spot to cook their lunch! I can't believe it, invited to a
:40:21. > :40:24.Sami village. Food was incredible, I can only imagine what their way of
:40:25. > :40:31.life must be like. What are we going to wear? What are we going to take?
:40:32. > :40:40.Don't you worry, I have been given a name. We need to get a few bits of
:40:41. > :40:45.Sami bling before we had up to the mountains. This is a big thing for
:40:46. > :40:55.us, we are going to go and visit the last indigenous European Community.
:40:56. > :40:58.This store is run by a husband and wife team and they have been
:40:59. > :41:06.successful in spreading Sami Kraft worldwide. Unibet tool belt. You
:41:07. > :41:12.need a knife, keys, carry everything in your belt -- you need a tool
:41:13. > :41:18.belt. That is a beautiful belt. Can you facilitate those? We can but we
:41:19. > :41:24.need some help, we have all sizes but not yours! Hold on, what is he
:41:25. > :41:30.saying? You need a Viking size belt. Here we have the belts. If you come
:41:31. > :41:38.with me we are doing the belt things. And we will do the weaving.
:41:39. > :41:42.This is a practical belt. Nomadic people had to carry their things
:41:43. > :41:50.with them. I'm going to hug you now. What are we doing? This is a weaving
:41:51. > :41:54.belt. Right. All of these colours mean something. If somebody passes
:41:55. > :41:59.by you could know which area they come from. When we go up to the
:42:00. > :42:08.mountains what else can we expect from the Sami people? If you are
:42:09. > :42:22.really lucky you could meet a person who your ex. Can you give us an
:42:23. > :42:29.ex-ample? That was fantastic. It has a very long tradition. It was part
:42:30. > :42:36.of the pre-Christian Sami religion. It was a good way to get in touch
:42:37. > :42:41.with the spirits. But then came the church and joik was and, it didn't
:42:42. > :42:48.go away but it went underground. They would use the sounds stood
:42:49. > :43:01.picked what you are joiking. This is the rabbit. Perfect, I've got it.
:43:02. > :43:10.Mousse. That's the large belt done. A couple of ponchos and we are ready
:43:11. > :43:15.to rock, Sami style. The Sami village is hundreds of
:43:16. > :43:27.miles away, so tonight we are going to stay in a mountain lodge.
:43:28. > :43:35.Look at that, we are sleeping on an island. What a perfect place to stay
:43:36. > :43:40.and cook dinner. Talk about off the beaten track, it's gorgeous, and it
:43:41. > :43:45.would be really peaceful if you would just shut your face. I am the
:43:46. > :43:51.true Viking. You are not a true Viking, look at you! No you are not,
:43:52. > :43:56.you are half Irish from London. What we will have to do is find out for
:43:57. > :44:00.sure, won't we? Yes, apart from there are no Vikings up here, it's
:44:01. > :44:04.all about the Sami and we are going to do everything with our knife,
:44:05. > :44:12.exactly like a Sami would, well, the knife and the Sami pan, creating
:44:13. > :44:19.that traditional Swedish dish, pyttipanna. The translation is bits
:44:20. > :44:23.in a pan. It is like bubble and squeak, like the reindeer. We have
:44:24. > :44:27.potatoes, carrots, mushrooms and some local cute belly pork. I'm
:44:28. > :44:32.going to start with this smoked reindeer. Look at this knife, it is
:44:33. > :44:37.gorgeous. First, the cured meat goes in. Because the winters are so harsh
:44:38. > :44:44.there is that thing about eating quite a lot of fat. The onions go
:44:45. > :44:50.in. The whole thing about this is the bottom, the potatoes, the
:44:51. > :44:56.veggies and the meat, it's the best bit. The lovely smoky sausage. The
:44:57. > :45:00.idea of this recipe is not a one pot wonder, it is a pan of bits, you
:45:01. > :45:05.could use leftover pork, ham, whatever meat you have leftover. It
:45:06. > :45:12.is a fry up, isn't it? How is the meat? Perfect, beautiful, that is
:45:13. > :45:18.what you want. Now just pop in the mushrooms. You can see the lad used
:45:19. > :45:22.to work on a building site, every time I'm adding something he makes a
:45:23. > :45:31.well in the middle. It is dinner, not mortar! Will also add some dried
:45:32. > :45:35.mushrooms and the soaking liquor. Nothing is wasted. It is all the
:45:36. > :45:41.flavours of the forest. What that beautiful cooking liquor will do is
:45:42. > :45:44.deglaze the bottom of the pan. Traditionally like all good frier
:45:45. > :45:49.ups, this dish is finished off with egg, and we are going to do with the
:45:50. > :45:55.traditional way with raw egg yolks -- fry ups. Tell us what is not to
:45:56. > :46:01.love. And there it is, The Hairy Bikers mountain pan with caramelised
:46:02. > :46:09.hits and flavours of the forest. You take one side. Beautiful. Look at
:46:10. > :46:16.that, sweet and savoury and awfully tasty.
:46:17. > :46:23.It is midnight and it is still not dark! It is the land of the midnight
:46:24. > :46:26.sun, it does what it says on the tin!
:46:27. > :46:34.And Si and Dave are taking a turn at hosting Saturday Kitchen
:46:35. > :46:37.So that's something to look forward to.
:46:38. > :46:42.James Martin has more of his Home Comforts.
:46:43. > :46:45.He's got his hands on one of the largest vegetables I've ever
:46:46. > :46:48.And he's using it to make a spicy Indian pickle to go
:46:49. > :46:54.Yotam and Ben will take their turn at the omelette challenge shortly.
:46:55. > :46:59.I've also given them a little 'eggs-tra' challenge and taken away
:47:00. > :47:02.the usual frying pans to see if it helps them 'wok-it' their way
:47:03. > :47:06.As long as they don't leave us all 'wanton'
:47:07. > :47:22.And will Johnny be facing food heaven, a spicy Vietnamese Cao Lau,
:47:23. > :47:28.or food hell, a very sweet and sticky pineapple tarte tatin?
:47:29. > :47:36.Thank you. Today I'm going to be cooking a beef bavette, which I will
:47:37. > :47:49.get straight on. Beautiful, look at that. One of my
:47:50. > :47:53.favourite cuts of beef. We have also got some onions as well that I will
:47:54. > :48:01.pop on the grill. These are nice salad onions. A few people have been
:48:02. > :48:05.asking for barbecue recipes today, the perfect timing, perfect season.
:48:06. > :48:16.It is barbecue time, and I have got a book out as well! Grill, Smoke,
:48:17. > :48:21.Barbecue, which has a lot of recipes. I love the photographs in
:48:22. > :48:28.it, you go to town with the detail about how to barbecue. It is
:48:29. > :48:33.amazing. It is a bit different to a lot of the barbecue books that are
:48:34. > :48:37.out there, to show what you can do above and beyond joking a few
:48:38. > :48:41.sausages and stakes on there. It is like an encyclopaedia of how to
:48:42. > :48:46.barbecue, so much information, I cannot wait to get stuck into that.
:48:47. > :48:53.There are two mag reports to the bavette, raw bavette, an amazing cut
:48:54. > :48:59.of meat, it has a nice interesting, meaty flavour to it. I brine it
:49:00. > :49:05.first... And those are your ingredients? Yes, brown sugar, salt,
:49:06. > :49:09.a little bit of honey, add to water, take you to the boil, bring off the
:49:10. > :49:15.heat and then pop the beef in it for a couple of hours. You don't need it
:49:16. > :49:19.any longer, up to four others, that is all you need. It depends on the
:49:20. > :49:23.size of the meat, you don't want to brine it too long otherwise you lose
:49:24. > :49:30.the moisture. Yes, if it is a large cut of meat, do it overnight. It
:49:31. > :49:34.tend to rise it, doesn't it? Tender rises, adds flavour, does all sorts
:49:35. > :49:42.of things. It helps to breakdown the mussel fibres, doesn't it? You can
:49:43. > :49:47.also do it with chicken. Brining chicken is great because you keep
:49:48. > :49:50.the juiciness. The next part of the recipe is to add another marinade to
:49:51. > :49:55.it, so you are marinating it twice, if you like. You are making salsa
:49:56. > :50:03.cruder for me, which is really very simple. Shallots, parsley, lemon,
:50:04. > :50:06.olive oil, super fresh. What is important is that you do it just
:50:07. > :50:16.before you make it to keep it nice and fresh. Do you like the sound of
:50:17. > :50:23.this, Johnny? Very, but can I as the difference between marinating and
:50:24. > :50:30.brining? Marinating is essentially, sorry, brining is essentially a lot
:50:31. > :50:37.of salt in the solution, and it does help marinade, but also helps keep
:50:38. > :50:46.the meat nice and moist. I marinade, you are trying to add flavour. It is
:50:47. > :50:50.just a technical term. Essentially when you marinade you sometimes
:50:51. > :50:53.brine at the same time. Yes, if there is salt involved or something
:50:54. > :51:01.that will affect the meat. I am adding some fresh thyme. Chilli, and
:51:02. > :51:12.garlic as well, into the marinade. It was a great question. Bavette, it
:51:13. > :51:17.is the hangar steak, isn't it? That is another name for it if you go to
:51:18. > :51:21.the butchers? Yes, that is another name. We will just add some foil
:51:22. > :51:31.onto that, that will get another hour, two hours -- add some oil onto
:51:32. > :51:35.that. We have got a lot of this salsa cruda, that is the Mexican
:51:36. > :51:43.term, it just means raw sauce? Yes, exactly. And nice char on there,
:51:44. > :51:48.that is good, and the onions, I want to punch hard. A beautiful colour,
:51:49. > :51:53.that brown, that is where the flavour is. It is like I did earlier
:51:54. > :51:57.with the solarium, take something and cookie to get all the sugar,
:51:58. > :52:07.which is where you get the flavour from. They call it the Marriott
:52:08. > :52:14.reaction. Yes. Back to the book, one of our restaurants, we cook over
:52:15. > :52:19.charcoal and would, so it was slightly inspired by that but also
:52:20. > :52:23.barbecuing experiences with my dad, years ago, just cooking sausages, I
:52:24. > :52:28.love barbecuing, grilling, the whole process outside, the theatre of it
:52:29. > :52:35.all. What about those early there, you are really charring them. Yes,
:52:36. > :52:39.they will be very sweet inside so I want the bitterness on the outside
:52:40. > :52:46.and they will be super sweet and delicious inside as well. You are a
:52:47. > :52:50.very busy man. I like to think so! Your book is out, you have
:52:51. > :52:56.restaurants, you are opening two restaurants later this year. Yes, a
:52:57. > :53:01.pop-up restaurant in Shepherd's Bush on the roof of a car park in summer,
:53:02. > :53:04.which is exploit -- which is exciting, and then at the end of the
:53:05. > :53:08.summer a new restaurant at Saint James is in London which will be a
:53:09. > :53:12.new concept quite different to what we have been doing. But I cannot die
:53:13. > :53:22.Bulls what the concept is! Do you sleep at all ayes you are so is the!
:53:23. > :53:28.-- do you sleep at all?! You are so busy! Yes, it keeps things exciting.
:53:29. > :53:32.I am just going to rest the meat, you should always rested before you
:53:33. > :53:37.serve it or coated, but bavette, I would not say it is chewy it is a
:53:38. > :53:43.more toothsome coat, unlike Phillips, so resting helps it. That
:53:44. > :53:50.is why it is nice to mixed with vegetables. It has got a good bite.
:53:51. > :53:53.I love the texture of it, I much preferred this kind of cut, romp can
:53:54. > :53:58.be a bit more alternative, that has a good texture to it as well. You
:53:59. > :54:04.were saying you have to be careful not to overcook this type of meat,
:54:05. > :54:10.the bavette, it is that happy medium, well, medium and! Yes, I
:54:11. > :54:17.wouldn't advise cooking it well done, RAD, medium is what you are
:54:18. > :54:21.looking for by this. -- rare, medium rare. Butchers
:54:22. > :54:27.looking for by this. -- rare, medium counters will be able to get this
:54:28. > :54:34.for you. But if you cannot get it, romp is great. That is the monthly
:54:35. > :54:39.bottom bit? Yes, that's right. The blackened onions, lets them with
:54:40. > :54:48.cream cheese and you get the most amazing spread. Don't steal that
:54:49. > :55:01.idea, Ben! Of course not, your term! Genius! -- Yotam. Check whether you
:55:02. > :55:05.need any more salt and pepper, chef. Fantastic, very lemony, which is
:55:06. > :55:09.what you want. This will all be hot when we put the marinade on, and
:55:10. > :55:14.with it being warned it will soak up. I feel I have to compete, if you
:55:15. > :55:19.take those spring onions and put a lollipop stick in them, it is the
:55:20. > :55:25.perfect summer treat for the kids! An alternative to an ice lolly. A
:55:26. > :55:33.great idea! Not quite the same reaction! I just want to put this
:55:34. > :55:41.really, really thin. You have done this before, haven't you?! Once or
:55:42. > :55:47.twice! Can you smell it, Johnny, are you excited? That at that, lovely.
:55:48. > :55:56.We will spin the vinaigrette over the top with some more seasoning as
:55:57. > :56:04.well. Salsa cruda on top. Lovely, just beautiful. Loads of that. All
:56:05. > :56:09.those hot onions and the beef will just soak up all of those delicious
:56:10. > :56:14.flavours. Oh, wow, it is a work of art on the plate. That is gorgeous.
:56:15. > :56:19.Marinated and bright beef bavette art on the plate. That is gorgeous.
:56:20. > :56:26.with smoky onions and salsa cruda. Gorgeous.
:56:27. > :56:39.Look at that. It smells amazing. All of those smoky aromas. Go on, dig
:56:40. > :56:45.in. It is your lucky day, Johnny! It was just so simple. Yes, it just
:56:46. > :56:50.requires a marinating and brining, but apart from that finishing it is
:56:51. > :56:56.very simple. Amazing, you are the man for Grill, Smoke, And Barbecue.
:56:57. > :57:01.Is it good? Speechless! Right, let's head back
:57:02. > :57:03.to Stratford-upon-Avon to see what Susy's chosen to go
:57:04. > :57:31.with Ben's dish. Then, your wonderful marinated beef
:57:32. > :57:36.requires a rich wine from a Mediterranean hotspot. Something
:57:37. > :57:40.like this would be a lovely match, but I'm going for something a bit
:57:41. > :57:53.more structured and firm in body, and the wine I have chosen is from
:57:54. > :57:57.the Madiran region of France, renowned for rich, hearty red wines,
:57:58. > :58:02.and I suggest a wine like this should be taken out of the bottle,
:58:03. > :58:07.poured into a decanter to open up the flavours before serving. A
:58:08. > :58:10.gorgeous inky red richness and the scent of blackberries and prawns.
:58:11. > :58:16.The Beefy has been marinated twice and sometimes it has sweet and salty
:58:17. > :58:21.flavours, and although it is tender it has bags of flavour. I like this
:58:22. > :58:26.firm, rich red wine to stand up to that. It is still fresh, fruity core
:58:27. > :58:31.of red berries and I like the liveliness with the salsa. And then
:58:32. > :58:34.on the finish a twist of black pepper, which chimes in a
:58:35. > :58:40.beautifully with the smokiness of the grilled salad onions. Brent,
:58:41. > :58:43.York brilliant beef with salad onions is inspiring on these lighter
:58:44. > :58:45.evenings and I do hope you enjoy the wine I have chosen to go with this.
:58:46. > :58:52.Cheers. What do you think ayes it is
:58:53. > :58:57.fantastic, it works well with the smoky flavours and it is just... I
:58:58. > :59:04.want to drink the whole bottle, it is fantastic! Great, fantastic.
:59:05. > :59:06.Let's get a taste of Britain from Brian Turner
:59:07. > :59:10.They've travelled to Gloucestershire today to meet a farmer who keeps
:59:11. > :59:25.Told in Manor farm to the north of The Cotswolds is famous for its pork
:59:26. > :59:34.and owned by a former city barrister. Hello. Lovely to meet
:59:35. > :59:38.you. What a wonderful day and a wonderful place you have. It is the
:59:39. > :59:43.most perfect day. Sheep farms three varieties of pigs, including lost a
:59:44. > :59:49.old spot. The first ever breed to be given speciality status by the EU
:59:50. > :59:55.for its superior meet. What made you choose those three breeds? -- meat.
:59:56. > :00:00.We had to have a old spots, we are in lost a shoe, we have middle
:00:01. > :00:05.whites, amazing pork pigs, and I settled on those, and we have saddle
:00:06. > :00:09.backs, they have wonderful litters for us. We've been really happy with
:00:10. > :00:12.the pork that they produce. I have to cook is an abridged dish and
:00:13. > :00:16.hopefully with your help you will let me have a piece of this
:00:17. > :00:22.Gloucester old spot. I know just what I'm going to cook. Absolutely.
:00:23. > :00:26.Let's have a look at these piglets that look so sweet.
:00:27. > :00:29.Now Brian has found the perfect main ingredient, it's time to cook up a
:00:30. > :00:34.taste of Gloucestershire with a celebratory dish with the friends
:00:35. > :00:39.we've made along the way. Brian, what are you going to cook?
:00:40. > :00:44.Pot roast, of Gloucester old spot served with braised cabbage. Very
:00:45. > :00:50.rustic and very simple but extremely tasty. So a bit of lard in there,
:00:51. > :00:56.good honest pig fat, get it stirred and get a bit of heat in the. Now we
:00:57. > :01:02.want to get a bit of colour of Brown on here.
:01:03. > :01:05.You could get the butcher to roll it like that for you.
:01:06. > :01:08.I think you would probably have two. It is very hard to do it that neatly
:01:09. > :01:17.yourself, unless you are Brian Turner! I'm not going to solve it
:01:18. > :01:22.yet. It does take a bit of doing. Get that lovely colour all around
:01:23. > :01:28.come and take it out. We don't throw anything away, we keep it all in the
:01:29. > :01:32.same pan. Now I'm going to put some onions in there. I don't want to
:01:33. > :01:37.cover them too much but I do want a bit of colour and a bit of garlic,
:01:38. > :01:41.but not too much, give it a bit of a stir. Now I'm going to put the joint
:01:42. > :01:46.back in there. It already looks tasty. Whatever you do don't throw
:01:47. > :01:51.any juices away. There is a little bit there, not a lot, but it all
:01:52. > :01:56.adds to the flavour. A bit of chicken stock with this type of dish
:01:57. > :01:58.works well, nothing too pungent or forceful, you can hear the whole
:01:59. > :02:05.thing coming together, the really magic bit, and a bit of wind. Dry
:02:06. > :02:13.white wine, fantastic. Now what we do is we put the lid on, and that
:02:14. > :02:18.goes into the oven. I'm going to do it at 180 degrees, and after half an
:02:19. > :02:22.hour turn it down to 160 and cook it nice and slowly for as long as you
:02:23. > :02:27.can. Now I'm going to make the cabbage, just had of butter, not a
:02:28. > :02:32.great deal, I wouldn't put the lard on here but you could do, just a bit
:02:33. > :02:39.of butter. We got these wonderful savoy cabbages. I grew those. Cut it
:02:40. > :02:45.into quarters and take the core out, you don't want the tough stuff in
:02:46. > :02:51.there. Now, old spot they can this is from this very place. Look at the
:02:52. > :02:57.fact. It is the fact that makes the flavour. That is where people go
:02:58. > :03:02.wrong. That is the flavour. That is absolutely right. Put that in there
:03:03. > :03:10.and pile the cabbages in on top. The bay leaf goes in, Peppermill, and
:03:11. > :03:18.look at this, a bit of fresh thyme. Plenty of that in their, wonderful,
:03:19. > :03:23.and a bit of stock. You are steaming it, basically, aren't you? Yes, put
:03:24. > :03:30.that on there and get a bit of heat in there. Just be careful when you
:03:31. > :03:38.take these out of here because they aren't now extremely hot -- they are
:03:39. > :03:48.now extremely hot. That looks lovely. Look at that. They have
:03:49. > :03:52.shrunk a lot. They have shrunk a bit, that's right. It has a lovely
:03:53. > :03:58.colour, it is better to -- best to let this rest for about 20 minutes.
:03:59. > :04:11.Take this out of here and now take this source and save out the bits
:04:12. > :04:13.and pieces -- sieve out the bits and pieces. That is hot but it smells
:04:14. > :04:17.lovely. Then we have pieces. That is hot but it smells
:04:18. > :04:25.act, although it plays almost as great a part as this, it goes so
:04:26. > :04:30.well with the wonderful old spot pork. I'm going to put some of the
:04:31. > :04:34.juices in as well. I have kept these as whole pieces, there is bags of
:04:35. > :04:40.flavour in there. I want to get these juices in here back into my
:04:41. > :04:47.gravy here. This will be quite pokey. Now, the proof of the
:04:48. > :04:53.pudding. Do you like thick slices or offend? Medium, really, you want a
:04:54. > :04:57.bit of substance to it, this is holding together well but has lots
:04:58. > :05:01.of moisture in the middle. That looks lovely. What I'm going to do
:05:02. > :05:05.now is carefully lay it on there as nicely as you can, pile it in the
:05:06. > :05:12.middle. In my case that is quite a challenge. Now, I think Parsley is a
:05:13. > :05:19.good addition here. It is a nice colour, plenty of it, give it a
:05:20. > :05:24.stir. Ladle. You are quite right, I do need a ladle. Just before you
:05:25. > :05:30.serve it, make sure you use a cloth because the Panhandle might be warm.
:05:31. > :05:34.Really concentrated flavour, not too much on their command serve it
:05:35. > :05:39.separate. Just look at that, I don't know about you but this Gloucester
:05:40. > :05:45.old spot has done us proud. We have a pot roasted collar of pork with
:05:46. > :05:50.braised cabbage, and I think that for Gloucestershire that really is a
:05:51. > :06:00.great tasting meal. What do you think? It is a dish fit for a Queen.
:06:01. > :06:02.Right, it's time to answer some questions from the viewers.
:06:03. > :06:05.Each caller will also help us decide what Johnny will eat
:06:06. > :06:21.First on the line is soon from Oxford, what is your question?
:06:22. > :06:26.Hello. Hello. I have an abundance of purple broccoli on the allotment, I
:06:27. > :06:33.wondered what I could do with this, could I make soup from the broccoli?
:06:34. > :06:37.Sure, that is a great one for you, Yotam. You could make a broccoli
:06:38. > :06:43.salad with seasonal greens, or make a broccoli soup with spices, to
:06:44. > :06:48.Merrick, cumin, potato, cook it together, don't blitz it completely,
:06:49. > :06:51.add them a bit late and you get some great flavours. You can add the
:06:52. > :06:56.greens at the end. Give them two or three minutes at the most. --
:06:57. > :07:02.turmeric. Happy with that? Absolutely lovely. Which dish would
:07:03. > :07:07.you like to see? Heaven or hell? I would like to see happen.
:07:08. > :07:14.Next, Connie from Newcastle upon Tyne, what is your question?
:07:15. > :07:18.My dad cooks steak and chips every Saturday night and he can never get
:07:19. > :07:26.his peppercorn sauce right. How old are you? Ten.
:07:27. > :07:27.his peppercorn sauce right. How old sauce. Hello, I would get some good
:07:28. > :07:32.stock, chicken or sauce. Hello, I would get some good
:07:33. > :07:36.down, whisk in some double cream, lots of salt and pepper, and finish
:07:37. > :07:41.it with some fresh green peppercorns, or little tins of
:07:42. > :07:45.pickled peppercorns that you can get which are great as well and that is
:07:46. > :07:50.all you need, simple as that. Beautiful, simple. Happy with that?
:07:51. > :07:57.Yes, thank you. Which dish would you like to see, heaven or hell for
:07:58. > :08:02.Johnny? Heaven. You are going to go far in this life! Sarah from
:08:03. > :08:13.Torquay, what would you like to ask? Hello? Hello, is that Sara? Sorry,
:08:14. > :08:19.Sara. Hello, I'd like to ask Yotam, what is his favourite way to cook
:08:20. > :08:25.aubergine? I go for the simple way. I cut it into slices two
:08:26. > :08:30.centimetres, brush it with olive oil, salt and pepper, stick it in a
:08:31. > :08:34.hot oven for a good half an hour to get lots of colour and then you can
:08:35. > :08:37.do whatever you like with it, salsa, yoghurt sauce, everything, but you
:08:38. > :08:45.have the basics covered. That sounds delicious, sound good to you? Great.
:08:46. > :08:50.Which dish would you like to see? I hate to say this but I have a very
:08:51. > :08:56.sweet tooth. I'm sorry, it is hell. OK. With that pause at the start of
:08:57. > :09:00.your call I thought you had fallen down the stairs on or something, and
:09:01. > :09:03.I was ready to rush out of the studio and come and help you, but
:09:04. > :09:04.not now. LAUGHTER
:09:05. > :09:07.Thank you for calling in, Sara. Ben and Yotam are such good chefs
:09:08. > :09:13.I'm confident they can make me decent omelettes but to shake things
:09:14. > :09:28.up I've given them a wok Are you ready for this? You are
:09:29. > :09:37.going to have a woking great time. Usual rules apply three X, clock on
:09:38. > :09:51.the screen. Three, two, one, go. -- three eggs. Seasoning. Chopstick
:09:52. > :10:03.skills. Oh! Do you like stir Friday, Johnny? Yes. Don't look at mine! I'm
:10:04. > :10:15.looking at yours. That looks pretty creative! Gorgeous! That is a proper
:10:16. > :10:22.on there. Yotam, that looks amazing. Chef, how do you think you did? How
:10:23. > :10:28.did you do that? I don't know. I like my arm at a bit runny in the
:10:29. > :10:35.middle. That has got to go in the bin, unfortunately. -- I like my
:10:36. > :10:44.omelettes a bit runny. Sorry! So, Yotam, you are a wok man! 35
:10:45. > :10:56.seconds. Lucky number eight, twice as fast, you can keep that now, take
:10:57. > :11:04.that home. You are over here on 35. Next to? Someone I love? Brilliant.
:11:05. > :11:16.Now, then, in the bin. Yes, get it in there.
:11:17. > :11:25.# Las Vegas # Will Johnny get food heaven, cau
:11:26. > :11:34.lau, or food hell, sweet tart at ten. We will get our guests'
:11:35. > :11:37.opinions while we go round to James Martin's house while he makes
:11:38. > :11:38.something called a tromboncino, don't think I've ever seen anything
:11:39. > :11:50.like it! Vegetable box schemes represent a
:11:51. > :11:53.fantastic opportunity to get a huge variety of delicious, local,
:11:54. > :11:58.seasonal value for money produce a livered straight to your door. Just
:11:59. > :12:03.a stone's throw from my house, they Maltese horticulturalist has been
:12:04. > :12:10.using his unique talents to coax some incredible vegetables out of
:12:11. > :12:15.the Hampshire countryside. I am a piano player horticulturalist. I've
:12:16. > :12:20.been a concert pianist since I was four and a half. Every now and then
:12:21. > :12:31.I get the general in the mid-of the greenhouse and play for my plants --
:12:32. > :12:35.the middle of the greenhouse. Lawrence set up his business in the
:12:36. > :12:40.heart of the new Forest. He's no stranger to the value for money that
:12:41. > :12:44.these schemes can offer. Vegetables are healthy, cheap and used in
:12:45. > :12:48.practically every meal. But to him this didn't mean his produce would
:12:49. > :12:56.have to be predictable. I like to introduce different crops in here,
:12:57. > :13:00.especially Maltese origin crops, so they have got 50% they know what
:13:01. > :13:05.they will get and the other 50% will be surprise elements like the famous
:13:06. > :13:10.from Wandjina. What we are seeing now is my pride and joy, which I
:13:11. > :13:15.brought over from Malta, so when I cook my Sunday lunch it reminds me
:13:16. > :13:20.of home. This is our tromboncino growing at a very young stage here.
:13:21. > :13:28.It is practically a courgette. What we've got over here is a full-size
:13:29. > :13:36.grown tromboncino on a trellis. It grows straight. As you can see this
:13:37. > :13:39.is as big as me. In homage to Lawrence's horticultural talents I'm
:13:40. > :13:45.going to make a delicious meal out of, what else, one of his famous
:13:46. > :13:53.tromboncinos. I know what you are thinking, what
:13:54. > :14:00.on earth and I going to do with one of these? Luckily, I do have the
:14:01. > :14:04.perfect recipe. At ?3 per person my Indian spiced pumpkin pickle served
:14:05. > :14:09.with golden brown chicken breasts is low-cost but big on flavour.
:14:10. > :14:18.The first thing I'm going to use is a little bit of oil in our pan and
:14:19. > :14:22.some butter. I use half oil and half butter, because I find if you use
:14:23. > :14:27.all butter, this is me saying this, it is going to burn, if you use all
:14:28. > :14:32.oil you don't get the nice colour so this is the combination of the two,
:14:33. > :14:35.or as I call it a compromise. These chicken breasts are by far the most
:14:36. > :14:40.extensive ingredient in this dish but if you want to use cheaper cuts,
:14:41. > :14:43.a guy would be fine. Touch of salt-and-pepper on the chicken
:14:44. > :14:47.breasts and I've left the skin on these chicken breasts. These are
:14:48. > :14:57.what we would class as French trimmed -- thighs. It has had the
:14:58. > :15:01.bone cleaned at the end and it makes it look nicer when you serve it at
:15:02. > :15:07.the end. What we are going to do is grab our chicken and colour this on
:15:08. > :15:11.the skin side. Now for our tromboncino, where do you start with
:15:12. > :15:17.this? I'm assuming the seeds are on the bottom part, very similar to
:15:18. > :15:21.butternut squash. You can actually serve this raw in salads, which is
:15:22. > :15:27.equally as good, but what I'm going to do is cut this into pieces and
:15:28. > :15:35.roast it. Colour this in the pan with the chicken, stick it in the
:15:36. > :15:45.oven, about 15 minutes. For the pickle for this it is an Indian
:15:46. > :15:50.inspired pickle. Chop they shall not -- chop the shallots and a clove of
:15:51. > :15:58.garlic, chilli and peel the root of a ginger. And then with this take
:15:59. > :16:06.another chunk of. This pickle is really inexpensive. When you look at
:16:07. > :16:10.Indian cookbooks they are masters of the art of creating flavour from not
:16:11. > :16:14.many ingredients, particularly vegetarian food and stuff like this
:16:15. > :16:17.pickle would be great on its own but also makes a great accompaniment to
:16:18. > :16:20.a piece of chicken. The way to get this started and cooking is we want
:16:21. > :16:30.a bit of butter, in with the shallots and garlic. Straight in
:16:31. > :16:35.with the tromboncino. Get that frying. To get it caramelising a
:16:36. > :16:46.touch, pop in a pinch of sugar. Great the ginger in -- grate. You
:16:47. > :16:50.get so much flavour out of ginger doing it this way. Next, add a trio
:16:51. > :16:57.of Indian spices, turmeric, fenugreek, and finally Addison Black
:16:58. > :17:03.onion seeds. Sometimes called Nigella seeds. -- add some Black
:17:04. > :17:08.onion seeds. The minute you see it dry out in the pan the temptation is
:17:09. > :17:12.to grab the oil, it is a common problem most home cooks face. What
:17:13. > :17:18.you need to do is grab a little bit of water instead of the oil. In we
:17:19. > :17:27.go with the chilli. And then finally, there is two more
:17:28. > :17:32.ingredients, coriander, and a good pinch of salt.
:17:33. > :17:40.You can see the mixture is quite dry. To bring it back into what I
:17:41. > :17:45.classed as a chutney, that liquid to go with it, we turn the heat off and
:17:46. > :17:54.then add some of this, good old mango chutney. You want, for this,
:17:55. > :17:58.about two tablespoons. It smells delicious. It is that fenugreek
:17:59. > :18:08.seeds in there, they are really quite pungent. Tastes really good,
:18:09. > :18:15.as well. The chicken should be about ready. These actually look like a
:18:16. > :18:22.little roast potatoes, really. They have got a texture quite similar.
:18:23. > :18:25.Pop a little bit of chicken on there, and then you have got some of
:18:26. > :18:39.this pickle which we will just put on the side. It is great, that. The
:18:40. > :18:43.pickle works so well with things like fish, even on its own, you
:18:44. > :18:47.could serve this as a vegetarian meal. Wonderful. With a bit of
:18:48. > :18:51.inspiration and a few spices to hand, even the most competitively
:18:52. > :18:54.priced ingredients can be transformed into spectacular dishes.
:18:55. > :18:58.All that is needed is a bit of effort.
:18:59. > :19:01.Right, it's time to find out whether Johnny is facing food
:19:02. > :19:09.So, Johnny, your food heaven would be a Vietnamese
:19:10. > :19:11.pork dish called cau lau which is made from both shoulder
:19:12. > :19:22.It is served in a bowl with vibrant herbs, beansprouts, gorgeous.
:19:23. > :19:26.Or you could be having food hell, something sweet in the form
:19:27. > :19:38.What do you think you have got? I'm guessing food heaven, hoping food
:19:39. > :19:41.heaven, unless you are making a pork cheesecake! It was up to these two
:19:42. > :19:49.because it was close from the viewers, but they voted by heaven!
:19:50. > :20:00.Yes, we like Johnny. Consider it a gift! OK, let's get rid of all of
:20:01. > :20:08.the sweet stuff. Oh, God, it could have been! I presumed! Never
:20:09. > :20:13.presume, Johnny. I have a very broad palette, but pineapple just doesn't
:20:14. > :20:21.excite me in any way possible. These guys will be cooking the noodles.
:20:22. > :20:29.Cowell now -- cao lau uses a special legal which we cannot get because it
:20:30. > :20:31.is only found in Hoi An, they use water to bring it together, so Ben
:20:32. > :20:43.is going to make the marinade. We have got some chilli, star anise,
:20:44. > :20:48.lemon grass, garlic, soy sauce, light and dark, some showers shin
:20:49. > :20:53.rice wine which adds to the flavour. Just pop that in a blender, this is
:20:54. > :21:01.really easy, this bit. We have got the belly pork here, belly with the
:21:02. > :21:06.skin off. Don't waste that, it is good stuff, place it on a wire rack,
:21:07. > :21:15.could it low and slow, one to zero in the oven, and then get the fact.
:21:16. > :21:20.-- 120 in the oven. I always take the fact of my pork afterward and
:21:21. > :21:29.then put it in the oven. We will fry it later, deep fry it, so we will
:21:30. > :21:35.get lovely pork crackling, the chicharron, which goes on the dish.
:21:36. > :21:41.So we need to brown the meat. This is serious honeymoon food for you?
:21:42. > :21:47.Yes, takes me back to that happy... Well, the happy place we are still
:21:48. > :21:57.in! It just helps to garnish the fabulous times... Anyway! When was
:21:58. > :22:06.the last time you had this dish? It would be about four or five years
:22:07. > :22:15.ago. You haven't had it since then? No, we couldn't find a recipe for
:22:16. > :22:18.it. Things like the water drawn from the well, I didn't know that about
:22:19. > :22:25.the noodles, that it is the local water. Local water, local ash,
:22:26. > :22:30.slightly alkaline, chewy. I think they were all slight twist on it,
:22:31. > :22:35.family recipes that we had. Absolutely, this will be the real
:22:36. > :22:40.deal. This is as close as you can get to it. I have got the shallots,
:22:41. > :22:45.lemon grass, onions, ginger, and you will like this, Ben, we griddled
:22:46. > :22:49.that, brown them, again, for flavour, pop them in the water with
:22:50. > :22:53.some pork bones, get them from the butcher, really cheap, so wonderful,
:22:54. > :23:03.and you just could get really slowly. If you have got 30 minutes,
:23:04. > :23:06.quick breath, slowly cook them, pork bone broth, really healthy and
:23:07. > :23:11.nutritious and good for you. We will just check on the meat, nice and
:23:12. > :23:19.brown and caramelised. Make sure we get that nice and hot. Never poor
:23:20. > :23:30.that in there, but I want to show you... Nice and brown, getting their
:23:31. > :23:36.-- let's pause that in there. It is about getting it hot enough, isn't
:23:37. > :23:42.it? It is getting there, nice and brown, lovely. More of that. So you
:23:43. > :23:50.just do that for a good few minutes, keep going until you have got great
:23:51. > :24:01.colour. Thank you, chef. Then will deep fried that to get the lovely
:24:02. > :24:10.chicharron. Apparently your wife has just treated in... It is not five
:24:11. > :24:14.years, is it?! She said she tried to cook this for you and she did not
:24:15. > :24:19.get close, you didn't like it? It was not that I did not like it but
:24:20. > :24:29.it was not quite what we had. It wasn't a complaint! I just sent it
:24:30. > :24:35.back to the kitchen. When I opened the tin of beans, I hoped I had got
:24:36. > :24:42.the message across! You told me your wife was a great cook. She is a
:24:43. > :24:47.fantastic cook. She searched high and low to try to get the recipe,
:24:48. > :24:51.but, as you say, she couldn't find it anywhere. She did spectacularly
:24:52. > :24:57.well from memory, but I think there are so many elements... She got to
:24:58. > :25:04.the finals in MasterChef Ireland, didn't she? What we do, continue to
:25:05. > :25:07.cook that, continue to graze in the marinade. Every ten or 15 minutes
:25:08. > :25:11.you need to check on the sauce because it'll caramelised, the issue
:25:12. > :25:15.in there, so you need to make sure you add a little bit of the gorgeous
:25:16. > :25:22.broth, that beautiful flavour. Look at that, that is what you get after
:25:23. > :25:36.a few minutes. Just add that in. That just keeps cooking. Are you
:25:37. > :25:43.watching, Meyer?! Now we can start to play top. The noodles are ready?
:25:44. > :25:48.The noodles are ready. Fantastic, two amazing chefs like this, you
:25:49. > :25:57.don't need to worry, do you? You need good sous chef scum don't you?
:25:58. > :26:05.You guys are world-class! -- sous chefs, don't you? Some lovely colour
:26:06. > :26:12.with the fresh romaine lettuce halves, just like that. A generous
:26:13. > :26:19.amount of noodles, let's use these chopsticks. Just cook those noodles
:26:20. > :26:23.in for about four minutes, really that quick. You can drain it, dress
:26:24. > :26:35.it with a little bit of oil so it doesn't stick together. Put a little
:26:36. > :26:41.bit of the bean sprout, a quick blanch. Look at this gorgeous meat,
:26:42. > :26:49.this is what it is about. We have got the belly, the five layers of
:26:50. > :26:57.heaven, that meet, fat, meet, fat. All of that flavour. Nice chunky
:26:58. > :27:09.bits. It is called food heaven, this is literally happen, isn't it? Let's
:27:10. > :27:18.get that on there. It is lovely as well, those herbs on it, fresh
:27:19. > :27:28.tasting. Chilli, fresh herbs, lemon balm, proper beer Jimmy 's herbs --
:27:29. > :27:32.Vietnamese herbs. That is it, Johnny, remind us when your
:27:33. > :27:44.programme is on? Drive is on ITV at 9pm. A good bit of crash, bang,
:27:45. > :27:50.wallop this week. The broth! We have only slaved over this for hours!
:27:51. > :28:03.That has got to go in there. I lovely pork cao lau. Right, I'm
:28:04. > :28:11.going to get the wine. He is shaking with excitement! I can't tell you,
:28:12. > :28:21.some dishes just stay with you. We have got some beautiful wine to go
:28:22. > :28:25.with this. Suzi has chosen Sainsbury's Taste The Difference
:28:26. > :28:32.Chilean Sauvignon Blanc. Johnny, what is that like? Is that as good
:28:33. > :28:39.as what you thought, if it bringing back those memories? It is! That is
:28:40. > :28:45.all from us today on Saturday Kitchen Live. Thank you so much, Ben
:28:46. > :28:50.Tish, Yotam Ottolenghi, and the wonderful Johnny Vegas. And Suzi
:28:51. > :28:54.Atkins on the wine, thank you! All of the recipes are on our website.
:28:55. > :28:56.Next week Matt Tebbutt's taking control with Galton
:28:57. > :29:00.I've had a lovely morning and I hope you have too.
:29:01. > :29:05.BBC One's shaking up your Saturday nights...
:29:06. > :29:07.Craig is on his way to the theatre right now
:29:08. > :29:13...as Michael McIntyre brings you big stars and big surprises.
:29:14. > :29:16."Bieber and Poldark don't have a patch on you.