23/04/2016 Saturday Kitchen


23/04/2016

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Transcript


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I'm Ching-He Huang and this is Saturday Kitchen Live!

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What are the ingredients for a great morning of food for your weekend?

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First of all we need two chefs to cook live in the studio

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and I have two wonderful ones with me this morning,

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Yotam, you're world famous for your fabulous restaurants

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and best-selling cookbooks, so what are you going

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Thank you, Ching, well, I'm going to cook some slow cooked celeriac in

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the oven and I'm going to serve it with some smoked trout that I've

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brought all the way from the Outer Hebrides, I went really far for it,

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and with creme fraiche and horseradish, wonderful for

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breakfast. It sounds amazing, gorgeous. What

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about you, Ben, you have loads of restaurants. Not loads but I'm

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getting there. Beef bavette which I've marinated, cooked over a grill

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served with smoky salad onions and served with a crunchy salad with

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fresh herbs and shallots. I love it, so zingy and so fresh. I've tweeted

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it already, another 10,000 followers!

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So that's two delicious dishes to look forward

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to, cooked here live, as well as our usual pick

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Today you can enjoy recipes from Rick Stein,

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The Hairy Bikers, Brian Turner with Janet Street Porter

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Now, when I was asked to present Saturday Kitchen I was also asked

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if there was anyone I'd love to cook for

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The very first name out of my mouth was this man's.

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Welcome back to Saturday Kitchen, the fantastic comedian and one

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of my all-time heroes, Johnny Vegas!

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Amazing! Lovely to see you. What do you think? You look fantastic, and

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what about those dishes? Excited? I cannot wait, it is a treat. And then

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you are facing food heaven food hell. Did you know I'm not fussy?

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You got me there! I've got to let you talk! It's OK! At the end of

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today's programme I will cook either food heaven or food hell for Johnny

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and it's up to the guest in the studio and a few of our viewers to

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decide which you get. What is your ideal food heaven? Cau lau. It is a

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Vietnamese dish and you had it on honeymoon? Yes, it was street food,

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one of these ladies that turned up with the entire restaurant on her

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back. The kitchen? Yes, and with the benches and everything. I've never

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had it since. I've never been able to get it anywhere, it has been

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hearted find a recipe for it. Fingers crossed for you. It was

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happy times. Back in the day! Before my wife had really got to know me!

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LAUGHTER What about food hell? Really sweet

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deserts. Anything sickly sweet and that kind of thing and syrupy? Yes,

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Marantz, and anything. People don't know it to look at me. Stop it! You

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are being hard on yourself. People were looking at me rubbing their

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tummy, lucky tummy. You could pass off as a lucky Buddha! Just don't

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walk off in the middle of cooking and find me on live TV doing that.

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It is either pork cau lau come across something very sweet. So for

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Johnny's food heaven I've had to do research because I did not put this

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dish until yesterday so I hope I do it test is. The book is managed it

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in garlic, ginger, sugar, five spice powder, rice wine, lemon grass, star

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anise, soy, fish sauce, braised and served in a bowl with in sprouts,

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lettuce, rice noodles and lots of other green things with some crispy

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pork skin on the top just to top it off, does that sound right? That

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sounds divine. Before Johnny could be facing some food hell, something

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sugary and sweet and I have my version of a pineapple tartare tan,

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the pineapple added to dark caramel, covered in puff pastry, baked, the

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Tapster -- tarte tatin served straight from the oven with maple

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syrup and a touch of lime zest and vanilla ice cream. Stop selling it,

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it is not a good thing! As always we will find out what Johnny gets at

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the end of the show and if you would like the chance to ask any of us a

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question today please call the number on your screen.

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A few of you will be able to put a question to us,

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And if I do get to speak to you, I'll be asking if you want Johnny

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to face either food heaven or food hell.

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You can send us questions through social media

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But if you're watching us on catch-up then

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Are you hungry, Johnny? Always! Always! I love it, time to cook, we

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have the brilliant Yotam. I've got my hero there and one of my food

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heroes here, what are we going to do? I am here to announce another

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winner, but the three finalists for the BBC food and farming awards

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which are taking place in Bristol this Thursday, and they will be

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announced on Radio 4 on Sunday on the food programme. That is next

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Sunday? Yes, Sheila and I went all over Britain to find the best food,

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which is a very hard job. Could you give them a taste. I have beautiful

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charcuterie from charcuterie limited in Wales, the amazing young couple

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who use their own red bred takes to make their own set of traditional

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English bacon and ham, and also European charcuterie. They've been

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all of a sudden Europe, Spain, Italy and France, to make the best

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chorizo, black pudding, white pudding, really amazing and really

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international. This is a Cheshire cheese maker. I went to Cheshire and

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met this incredible man old Jon they are all over the cheese. I don't

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want to spoil it! I don't know what Jon would say about that! Jon is in

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his 70s and he makes Cheshire cheese for over four decades. His family

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has been running this fun since 1750 you have the tradition but also the

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dedication, he has his own herd of Friesian cows. Get stuck in, happy?

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You are in heaven already, I don't need to cook later! Forget the cau

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lau! It is all about the cheese. need to cook later! Forget the cau

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going to need to cook later! Forget the cau

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it on honeymoon! What about this because this is one of the finest? I

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would not be because this is one of the finest? I

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winner at this stage but a wonderful company in the Outer Hebrides of the

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western coast of Scotland, and I went there. Forget the beautiful

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stuff, it's just the most amazing place, there is nothing, there is a

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wind and it is cold, but the smoked fish is fantastic. The Hebridean

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wind and it is cold, but the smoked smokehouse do a wonderful smoked

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fish, trout, salmon, scallops, all of them either farmed or caught

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there. They do lots of other products. It is mostly smoked using

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local peat. Very sustainable. I'm going to make slow cooked celeriac

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with smoked trout, and I will ask you to make me a little Celcer using

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capers, tarragon, parsley, lemon zest and lemon juice and a bit of

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olive oil while I prepared the celeriac. Celeriac is not the

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prettiest of vegetables, but it is certainly one of the tastiest. It is

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definitely one of the tastiest. One of the things that is amazing with

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celeriac is you can actually make it taste even better by slow cooking it

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and that is kind of what we are doing. We are cooking it for an hour

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but you can cook it for way longer. Then will cook on the barbecue later

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that you can cook a whole celeriac on the barbecue. You can and also on

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the embers, wrapping it in foil and putting it in the barbecue. The

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thing for today should be slow cooking and sugars, natural sugars.

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Karamah lies in. Intensifying those flavours. -- Karamah

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you are leaving the skin on? leaving the skin on. In this case

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it's much better you don't need to peel the skin or anything like that,

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you leave it on. The flavour is really in the skin. This is super

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simple, you take a really in the skin. This is super

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smaller, take a little bit of really in the skin. This is super

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oil -- wedge. Simple as that. Beautiful, you can smell

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oil -- wedge. Simple as that. as you cut it, that

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oil -- wedge. Simple as that. And some thyme. Very simple

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seasoning. And very simple. The longer you leave it more flavour

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will get. I love it because you really are celebrating the

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vegetable. I've got your book, really are celebrating the

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Plenty, and it's amazing. So many splatters and stains all over it

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because you are the guy responsible for making vegetables sexy. I don't

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know what I did but I guess that is what happened. Vegetables are sexy

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by definition. Look at the celeriac, as soon as it comes out of the oven

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when we see them in a second, it's about giving them the right way to

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shine, char grilling, slow cooking, all of those wonderful things. What

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I'm doing is making something that is perfect for this time of the day,

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which is salmon, cream. It is very spring, isn't it? We are going to

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have celeriac, which is a good thing if you don't want to eat bread. Some

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people don't want to eat it but I love bread. This is a substitute.

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Lovely, it is really satisfying, nice and meaty, aromatic and

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filling. There are lots of these root vegetables when they are

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treated right, they have meat like qualities. Do you like celeriac,

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Johnny? Yes I do, it's something I wouldn't have the confidence to cook

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at or cook properly, but I love the notion of replacing it for the

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bread. I want to talk about the awards because they are really

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inspiring, the amount of people, I'm based in London so don't go out as

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much but the amount of people doing fabulous things with food around the

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country is amazing. These artisan producers are so important, not just

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for the restauranteurs, because we get the luxury of using the best

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produce, but it's just so important all-round, to keep the integrity of

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the history and culture of food. We don't know these things are

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happening in our country but people all over the country creating

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amazing we have 600 people, nominees, for the best food

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producer, how do you choose one? How did you choose? We tasted lows and

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loads of products, we got pretty fat, Sheila and I! She is the other

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presenter. It must be a difficult job!

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Remember if you'd like to put a question to either of our chefs

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0330 123 1410, that's 0330 123 1410.

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Calls are charged at your standard network rate.

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Last thing you are going to make a beautiful creme fraiche. Freshly

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grated horseradish, again, not beautiful at smell it. It is so

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aromatic. That is how my wife introduces me, not very beautiful,

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but smelly! The beauty is on the inside. Exactly! That is what she

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tells you! Very, very deep! Look at the beautiful celeriac. The

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caramelisation is gorgeous. That is flavour, it is like a toffee colour.

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That is exactly what you want, either in the oven, or off the

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barbecue. I love this because it's so easy and so simple. You could do

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it with your eyes closed, that's the beauty, you marry all of these

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incredible flavours together, you are a genius. I'm not but the

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vegetables are. LAUGHTER

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Such a humble man! Look at that. That horseradish sauce is the best

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one ever, never buy a jar again. Very simple, and a bit of seasoning

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and its fresh. You can use it with anything. Yes, roast beef, anything.

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Actually and just going to put it here. You can start plating up. What

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a wonderful way to start the day. I'm going to use trout. You could

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use salmon. Of course, trout, I thought it was salmon! It has the

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real flavour of the region from being grown in peat. From the Outer

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Hebrides. Not everybody should go there but some people should go

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there. Otherwise they will spoil it! Not all at once. Johnny, you can go.

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LAUGHTER I have this salsa, which is the

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simplest thing in the world and delivers so much flavour. I will

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give it a tiny bit of lemon zest. Lemon zest, yes. And then we are

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off. Lemon zest and that's it. Ready to roll. Remind us what it is. Slow

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cooked celeriac with salsa and horseradish and creme fraiche. Look

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at that, dig in, it is your lucky day. Turk in and see what you think.

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That is just beautiful, simple, elegant, outstanding. Yes, and I

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think you want to give the wonderful produce away to shine. The trout

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really needs a good background, that is what the celeriac burrs and the

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creme fraiche. What do you make of that?

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That is stunning! That will be your heaven next!

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This wonderful dish needs some wonderful wine,

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so let's catch up with our expert Susy Atkins.

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She's celebrating Shakespeare's birthday today with a visit

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As we celebrate William Shakespeare's 400 anniversary this

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week, I have come to his hometown of Stratford-upon-Avon. Before I choose

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the wine per the dishes, let's take a look around.

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Yotam, I have made your delicious smoked trout with baked celeriac, so

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I know the wind that suits it has to be a more full-bodied and well

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rounded white than is usually the case. For lots of people that means

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white burgundy and sure enough a wine like this have enough character

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and complexity for the job. But I have unearthed a more usual gem from

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Italy, and the wine I have chosen is the Falanghina Terredora 2014 from

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Campania. It is typical of the great varieties that are now rising up

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from the south of Italy. It has a lot more character and personality

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than your average Pino gives you. Look at the deep gold colour, for a

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start. Plenty of fruitiness on the centre, teachers, yellow plums, a

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bitter pineapple. The fruitiness follows through on the flavour which

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works particularly well with the baked, almost caramelised celeriac.

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It is not heavy, it has a streak of fresh acidity, which is what I need

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to go with the tang of the capers and the heat of the horseradish. On

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the finish, a subtle hint of aniseed which marries with the smokiness of

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the fish. Yotam coming your baked celeriac with smoked fish is a

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clever combination of flavours and with this discovery from Italy I

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have found the perfect partner for it.

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Cheers! What do you think of the wine? Really good. I think it is

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perfect, a lot of fruit there and all of that smoked fish, white wine,

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it is perfect, the fruitiness works well. Really bright and fresh, isn't

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it? It highlights all of the elements of the dish, as well.

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Brilliant dish, by the way, Yotam. Then, you are cooking next, what are

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you cooking? Beef bavette which has been marinated with smoky onions and

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a salsa as well. Beautiful! And don't forget you could ask

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either of our chefs a question if you call this number -

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Or you can tweet questions to us using #Saturdaykitchen.

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If anybody wants to call him and asked me about garden path, it is

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something I can contribute with! We have got a fox going through the

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bins, so if you would like my advice on that, it is all I can bring to

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the show! We have got you covered! Right, let's get our weekly food

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postcard from Rick Stein. He's exploring northern Greece today

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and is heading up a mountain I'm in northern Greece, a region not

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far from the Albanian border. I've never been to this part of Greece

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before but it was here, over the mountains, that first the Italians

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and then the Nazis launched assaults during the Second World War. Fierce

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fighting in bitterly cold weather followed by dreadful retribution by

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the Nazi 's for any resistance they encountered.

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The church invisibility, along with the score, monastery and most of the

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houses, were burned to the ground by the Germans. But the villagers, over

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1000 of them, heard the Germans coming up the valley and escaped for

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their lives. I think it is the least touristy village I have ever set

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eyes on. But it is famous for its pies, and that is really why I'm

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here. For the junior and her mum's famous pies! -- Virginia. She makes

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it easy, but it isn't! I like the way she is making these filo leaves.

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That little flick there, it is fantastic watching it, so quick.

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That is good! What they are making here is wild herbs and feta cheese

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pie. It is made with layers of wafer thin pastry, lots of olive oil, and

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chopped wild herbs. Things like wild dandelion leaves, Sorrell, wild

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parsley, fennel, and loads more, I suspect. Then then slices of onion

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and a couple of eggs. Virginia mixes that together and put in crumbled,

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Tangye feta cheese. These are picked in mountain pastures and could well

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be one of the reasons that Greeks live to a ripe old age. This is

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interesting, this is pre-baked pastry. It will absorb the moisture

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as it cooks. I can see a general rule of thumb here, three layers

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underneath, a double baked layer in the middle, and three more layered

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on top. About one hour in the oven, and it is ready. The junior also

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cooked this, big beans, butter beans, on top of cooked spinach,

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paprika, olive oil, and then in the oven for 30 minutes. Superb, pie and

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beans, but not as you know it. This is as good a time as any to put in

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my lovely Greek kitchen overlooking the sea. Better still, in the

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garden, the perfect face, I think, to make one of the all-time Greek

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favourites, probably more popular than moussaka! This is everybody's

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favourite with chips and Greek salad. I hate peppers, onions, or

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tomatoes with my pork will stop just pork for me, thank you. I'm making

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pork souvlaki but it is not any old souvlaki, it is from the North of

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Greece and I was particularly taken with it when we tried some there

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because it was really spicy, it of course had lots of oregano with it

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but also had quite a lot of hot red pepper. That is in my ball, now for

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the marinade. First, a little bit of olive oil, next oregano, of course,

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wild oregano, plenty of that. Some cayenne pepper. Plenty of that. Some

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human, a little bit of that, and now some Patrick, really full-colour,

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but I'm using smoked Patrick, Spanish smoked paprika, because I

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love the flavour. About two tablespoons of lemon juice. And now

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garlic. Next, some salt, about a teaspoon, I suppose? It has got to

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be well seasoned. And stir. Marinade that for a couple of hours, or

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better still overnight in the fridge, and then you put them on

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wooden skewers soaked in water. Souvla actually means skua, hence

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souvlaki. And this is where I put one right through my hands! I love

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the dryness of a good souvlaki, it is a great contrast to a great

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salad. I don't like it juicy with tomato and red peppers. I'm sorry,

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but that is what I think. And finally, just a bit more oregano on

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top. You can never have too much oregano, I feel. There we go. Now,

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over to the barbecue. This is a handy tip that I picked up

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in Vietnam. If your barbecue is a bit sluggish, get the hairdryer onto

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it. I think I know what the top five Greek dishes are for the British on

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holiday. Number five would be grilled octopus, four would be Greek

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salad, of course. Three, red bullet, and a tie with moussaka and souvlaki

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for the top addition. This souvlaki is just so lovely, so simple, that

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is what I like about it. I have got a friend called Martin who judges a

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Greek restaurant by the quality of their souvlaki. I don't think there

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would be a problem with this. Thank you, Rick, and

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I love souvlaki too. There are lots of great

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Asian-inspired kebab recipes you can try, and that film gives me

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the perfect excuse to cook my grilled xinjiang duck skewers

:27:40.:27:46.

which I'll serve on some Sound good? Sounds great! This is a

:27:47.:27:58.

recipe inspired by the north-western province of China when I was filming

:27:59.:28:01.

over there, I have got a beautiful piece of duck breast, normally they

:28:02.:28:10.

would secure land, and the name in Chinese means the action of

:28:11.:28:11.

skewering meat. Duck is so underused in this way, we

:28:12.:28:20.

think about chicken and lamb, but not duck. The easiest thing to do is

:28:21.:28:24.

to slice it into nice wafer thin slices. They will cook very fast on

:28:25.:28:32.

the griddle, they will make a brilliant dry rub marinade with some

:28:33.:28:42.

fennel seeds, some cumin, some turmeric, all the spices that the

:28:43.:28:46.

community in Xinjiang duck, who troubled across from Turkey, in that

:28:47.:28:51.

region, through the spice route into China, this is very much inspired by

:28:52.:28:55.

their flavours but I will also add in a little bit of Shaoxing ricewine

:28:56.:29:01.

and some soy sauce, and that is it. Sounds delicious! I love those

:29:02.:29:13.

spices. I was nodding all the way through and thought, should I try to

:29:14.:29:28.

talk, or should I just go "Ooh!" ? The last time I saw you, Johnny, was

:29:29.:29:34.

on the set of the 400s episode of Saturday Kitchen, it was so much

:29:35.:29:37.

fun, but you have been really busy since then, you have done so much.

:29:38.:29:42.

You are doing Drive at the moment and I want you to win! Everybody

:29:43.:29:48.

does because it comes across like I cannot drive! I am representing the

:29:49.:29:54.

underdog! We did a two debut to camp, I thought I had done quite

:29:55.:29:57.

well, but it was only at the end of it when they were going, oh, bless

:29:58.:30:06.

him, he tries! I'm fabulous -- I have a fabulous instructor, they

:30:07.:30:09.

ended the show so much that you do not see the relationship when you

:30:10.:30:13.

have got somebody encouraging you to drive these cars at ridiculous

:30:14.:30:14.

speeds. Have you had any crashes, or near

:30:15.:30:28.

misses? Quite a few. There is a big one coming up on next week's show.

:30:29.:30:33.

It shook me because I was nervous getting back in the car for the

:30:34.:30:38.

first time and I had to race solo. So often you go around with the

:30:39.:30:42.

instructor and it's quite easy when somebody says brake, brake, you have

:30:43.:30:49.

to get rid of everything you think you know about driving because it's

:30:50.:30:53.

not like driving on a road, on track it is a different you guys drive

:30:54.:31:02.

ids, four by fours, and it's hard to handle and you have the crazy course

:31:03.:31:08.

-- buddies. I'm surprised with how much they allowed us to push it but

:31:09.:31:12.

the instructors are competitive and they are driving through you and

:31:13.:31:16.

pushing you to push the car. The mist distance, when the red light

:31:17.:31:21.

goes and you're competing, everybody got on so well away from the track.

:31:22.:31:28.

As soon as you sit down and get in everyone is your enemy.

:31:29.:31:31.

I think you do so well because you had to race against Ella this week,

:31:32.:31:36.

and it was horrible because she is your team mate but you won and

:31:37.:31:44.

and it was horrible because she is like, yes, give it some power! It

:31:45.:31:45.

was that moment of elation and then the guilt that I selected her on my

:31:46.:31:51.

team and failed my task and then ended up racing her and sent her off

:31:52.:31:55.

to the night race. I was so happy when she got through that. It is

:31:56.:32:00.

like us with the omelette challenge we feel the same, I want to win. We

:32:01.:32:09.

have that problem. You all have that problem later on. You are bonding

:32:10.:32:15.

and the next thing they are fighting in the street! It's just not on to

:32:16.:32:22.

do this to each other. They look all loved up now but wait until later.

:32:23.:32:29.

Guys! Guys! Remember the celeriac! Remember that moment we shared! The

:32:30.:32:35.

celeriac brings love and brings us altogether! With the duck I have

:32:36.:32:39.

skewered it, it is best to marinate it for an hour, not too much

:32:40.:32:44.

otherwise you will draw the moisture away because duck is quite lean.

:32:45.:32:48.

Poppet in the oven, get the crackling, two arrows, 120, catch

:32:49.:32:53.

the dripping and make duck fat potatoes. I have mixed strong flour

:32:54.:32:58.

with plain flour for the dough, and a bit of salt, and kneaded it for

:32:59.:33:04.

ten minutes, beautiful piece of dough, really soft, roll it out and

:33:05.:33:08.

make is seasoning. This is sesame oil mixed with oil Anderson's salt

:33:09.:33:13.

and ground white pepper. You just basically pour it on to the dough.

:33:14.:33:19.

This is a recipe I learned from this matriarch in this ghost village in

:33:20.:33:24.

China, and she was screaming saying you are not doing it right, you've

:33:25.:33:28.

got to do it like this and she was bossing me around, while Ken Hom was

:33:29.:33:33.

having a nice cocktail in Beijing. That is Ken Hom!

:33:34.:33:38.

having a nice cocktail in Beijing. that on there and cut its like a

:33:39.:33:42.

pizza. This is why I think the Chinese invented pizza. Of course

:33:43.:33:49.

they did. And then you flatten that like that and then we are going to

:33:50.:33:53.

roll it out again and do the same process. At this point I'm going to

:33:54.:33:59.

pop the skewers on. You don't want the skewers to burn, they are bamboo

:34:00.:34:06.

skewers. You can do big skewers if you are a big Tour de Yorkshire man,

:34:07.:34:11.

you know who I'm thinking of. He's currently sitting in Eschede nursing

:34:12.:34:16.

some home-brew, telling the family he's not going to bother watching

:34:17.:34:21.

but he has, he is in there with an iPad. He's having a great lie in. --

:34:22.:34:32.

sitting in the shed. Walking the dog, of course you are! I miss James

:34:33.:34:38.

because he slices my spring onion and Chile in the right shape. I

:34:39.:34:44.

could have done that if you wanted it in three pieces! If you wanted

:34:45.:34:48.

them a bit finer it might have dragged on -- chilli. Have to roll

:34:49.:34:55.

it into a sausage shape and divide the dough into six, one, two, three,

:34:56.:35:01.

four, five,... I cannot count. Roll it up and... It is till a bit wet.

:35:02.:35:10.

Why did I decide to do. On live TV? You do that and roll it out. What

:35:11.:35:14.

you want to do is get some of the elastic things with the hooks, put

:35:15.:35:19.

them on one side of the bin handle, put them through the late and just

:35:20.:35:23.

attach them on the other side. If our neighbour is watching, they

:35:24.:35:31.

weren't our nappies that the fox dragged into your garden.

:35:32.:35:34.

LAUGHTER We understand the premise of nappy

:35:35.:35:40.

sacks. What are we doing now? Lovely! I love that! People turned

:35:41.:35:44.

on and thought they were watching country file! We've got nappies, I

:35:45.:35:50.

don't know any more! With the pancakes you can cook, luckily we've

:35:51.:35:57.

got some done made before. Now to go with the pancakes I'm just going to

:35:58.:36:02.

get ready the rest of the ingredients. So that goes into the

:36:03.:36:06.

pan, I want them nice and golden like that. It is a little bit like a

:36:07.:36:11.

chap Patty, but instead of being coiled that way, to get the flaky

:36:12.:36:18.

ringed pastry, you have a flaky lattice shape so it is nice and

:36:19.:36:22.

stretchy. You don't want to overcook it. The griddle is a wonderful

:36:23.:36:29.

thing. It is super quick as well. Now it is time to plate up. That is

:36:30.:36:35.

something I always fail to do when something is cooking, not being bold

:36:36.:36:44.

enough, getting up and really hot. So we go in with a generous amount

:36:45.:36:53.

of hoisin, a northern Chinese style sauce and they make all of the chefs

:36:54.:36:59.

make their own and they are obsessed with the quality of it. We pop the

:37:00.:37:13.

skewers on there. They can be served straight hot like this, or you can

:37:14.:37:18.

let them rest a little bit, but nice and hot, full of spice, a little bit

:37:19.:37:24.

of sweet chilli mayo, sweet chilli sauce, shop bought, you will be

:37:25.:37:28.

pleased to hear. Nothing wrong with that. You can also make your own.

:37:29.:37:34.

And last but not least, a really good amount of Julian cucumber,

:37:35.:37:43.

pickled in some mirin salt sugar, and a nice job of scratchy Chalepe

:37:44.:38:04.

to -- sriracha chilli source. There are ways of doing things. This looks

:38:05.:38:09.

delicious. It's going to be messy for people at home. I'm always in

:38:10.:38:15.

restaurants and realise half of the clientele are just watching me eat,

:38:16.:38:23.

just fascinated! What do you think oh my God, that's amazing! Is that

:38:24.:38:29.

all right? Do you want some spice on it? Are you sure? Just a tiny bit.

:38:30.:38:40.

Drive, tell us, next Tuesday. ITV. Next Tuesday, 9pm. I wish I could

:38:41.:38:44.

tell you more but I want to eat more. It's amazing, you've got to

:38:45.:38:49.

watch it, don't miss it. What will I be making for Johnny at the end of

:38:50.:38:53.

the show? It could be food heaven, my version of the enemies pork cau

:38:54.:39:00.

lau, main didn't garlic, ginger, sugar, five spice powder, then on

:39:01.:39:04.

grass, star anise, fish sauce, braised and served in a bowl with

:39:05.:39:08.

beansprouts, lettuce, rice noodles and lots of other green things with

:39:09.:39:12.

crispy pork skin on the top. I hope you will be impressed. If you have

:39:13.:39:18.

not been to Vietnam you will not have tasted this so it is the only

:39:19.:39:24.

chance to taste it. This man wants heaven! It could be food hell, sweet

:39:25.:39:29.

and sticky pineapple tart tang, because Johnny hates sweet things.

:39:30.:39:33.

The pineapple is added to a dark Caramilk covered in puff pastry and

:39:34.:39:36.

baked and served straight from the oven with a scoop of vanilla ice

:39:37.:39:41.

cream and a rum infused maples with a little lime zest -- Caramilk. It

:39:42.:39:47.

is down to the guests in the studio and a few viewers to decide, and you

:39:48.:39:51.

can see the result at the end of the show. It just cut to me with my

:39:52.:39:53.

tongue out! Right, it's time to take a trip

:39:54.:39:57.

to Sweden to catch up with those Hairy Bikers,

:39:58.:40:00.

Si and Dave! They're on their way to meet some

:40:01.:40:02.

of the indigenous Sami population but first they're looking for a nice

:40:03.:40:05.

spot to cook their lunch! I can't believe it, invited to a

:40:06.:40:20.

Sami village. Food was incredible, I can only imagine what their way of

:40:21.:40:24.

life must be like. What are we going to wear? What are we going to take?

:40:25.:40:31.

Don't you worry, I have been given a name. We need to get a few bits of

:40:32.:40:40.

Sami bling before we had up to the mountains. This is a big thing for

:40:41.:40:45.

us, we are going to go and visit the last indigenous European Community.

:40:46.:40:55.

This store is run by a husband and wife team and they have been

:40:56.:40:58.

successful in spreading Sami Kraft worldwide. Unibet tool belt. You

:40:59.:41:06.

need a knife, keys, carry everything in your belt -- you need a tool

:41:07.:41:12.

belt. That is a beautiful belt. Can you facilitate those? We can but we

:41:13.:41:18.

need some help, we have all sizes but not yours! Hold on, what is he

:41:19.:41:24.

saying? You need a Viking size belt. Here we have the belts. If you come

:41:25.:41:30.

with me we are doing the belt things. And we will do the weaving.

:41:31.:41:38.

This is a practical belt. Nomadic people had to carry their things

:41:39.:41:42.

with them. I'm going to hug you now. What are we doing? This is a weaving

:41:43.:41:50.

belt. Right. All of these colours mean something. If somebody passes

:41:51.:41:54.

by you could know which area they come from. When we go up to the

:41:55.:41:59.

mountains what else can we expect from the Sami people? If you are

:42:00.:42:08.

really lucky you could meet a person who your ex. Can you give us an

:42:09.:42:22.

ex-ample? That was fantastic. It has a very long tradition. It was part

:42:23.:42:29.

of the pre-Christian Sami religion. It was a good way to get in touch

:42:30.:42:36.

with the spirits. But then came the church and joik was and, it didn't

:42:37.:42:41.

go away but it went underground. They would use the sounds stood

:42:42.:42:48.

picked what you are joiking. This is the rabbit. Perfect, I've got it.

:42:49.:43:01.

Mousse. That's the large belt done. A couple of ponchos and we are ready

:43:02.:43:10.

to rock, Sami style. The Sami village is hundreds of

:43:11.:43:15.

miles away, so tonight we are going to stay in a mountain lodge.

:43:16.:43:27.

Look at that, we are sleeping on an island. What a perfect place to stay

:43:28.:43:35.

and cook dinner. Talk about off the beaten track, it's gorgeous, and it

:43:36.:43:40.

would be really peaceful if you would just shut your face. I am the

:43:41.:43:45.

true Viking. You are not a true Viking, look at you! No you are not,

:43:46.:43:51.

you are half Irish from London. What we will have to do is find out for

:43:52.:43:56.

sure, won't we? Yes, apart from there are no Vikings up here, it's

:43:57.:44:00.

all about the Sami and we are going to do everything with our knife,

:44:01.:44:04.

exactly like a Sami would, well, the knife and the Sami pan, creating

:44:05.:44:12.

that traditional Swedish dish, pyttipanna. The translation is bits

:44:13.:44:19.

in a pan. It is like bubble and squeak, like the reindeer. We have

:44:20.:44:23.

potatoes, carrots, mushrooms and some local cute belly pork. I'm

:44:24.:44:27.

going to start with this smoked reindeer. Look at this knife, it is

:44:28.:44:32.

gorgeous. First, the cured meat goes in. Because the winters are so harsh

:44:33.:44:37.

there is that thing about eating quite a lot of fat. The onions go

:44:38.:44:44.

in. The whole thing about this is the bottom, the potatoes, the

:44:45.:44:50.

veggies and the meat, it's the best bit. The lovely smoky sausage. The

:44:51.:44:56.

idea of this recipe is not a one pot wonder, it is a pan of bits, you

:44:57.:45:00.

could use leftover pork, ham, whatever meat you have leftover. It

:45:01.:45:05.

is a fry up, isn't it? How is the meat? Perfect, beautiful, that is

:45:06.:45:12.

what you want. Now just pop in the mushrooms. You can see the lad used

:45:13.:45:18.

to work on a building site, every time I'm adding something he makes a

:45:19.:45:22.

well in the middle. It is dinner, not mortar! Will also add some dried

:45:23.:45:31.

mushrooms and the soaking liquor. Nothing is wasted. It is all the

:45:32.:45:35.

flavours of the forest. What that beautiful cooking liquor will do is

:45:36.:45:41.

deglaze the bottom of the pan. Traditionally like all good frier

:45:42.:45:44.

ups, this dish is finished off with egg, and we are going to do with the

:45:45.:45:49.

traditional way with raw egg yolks -- fry ups. Tell us what is not to

:45:50.:45:55.

love. And there it is, The Hairy Bikers mountain pan with caramelised

:45:56.:46:01.

hits and flavours of the forest. You take one side. Beautiful. Look at

:46:02.:46:09.

that, sweet and savoury and awfully tasty.

:46:10.:46:16.

It is midnight and it is still not dark! It is the land of the midnight

:46:17.:46:23.

sun, it does what it says on the tin!

:46:24.:46:26.

And Si and Dave are taking a turn at hosting Saturday Kitchen

:46:27.:46:34.

So that's something to look forward to.

:46:35.:46:37.

James Martin has more of his Home Comforts.

:46:38.:46:42.

He's got his hands on one of the largest vegetables I've ever

:46:43.:46:45.

And he's using it to make a spicy Indian pickle to go

:46:46.:46:48.

Yotam and Ben will take their turn at the omelette challenge shortly.

:46:49.:46:54.

I've also given them a little 'eggs-tra' challenge and taken away

:46:55.:46:59.

the usual frying pans to see if it helps them 'wok-it' their way

:47:00.:47:02.

As long as they don't leave us all 'wanton'

:47:03.:47:06.

And will Johnny be facing food heaven, a spicy Vietnamese Cao Lau,

:47:07.:47:22.

or food hell, a very sweet and sticky pineapple tarte tatin?

:47:23.:47:28.

Thank you. Today I'm going to be cooking a beef bavette, which I will

:47:29.:47:36.

get straight on. Beautiful, look at that. One of my

:47:37.:47:49.

favourite cuts of beef. We have also got some onions as well that I will

:47:50.:47:53.

pop on the grill. These are nice salad onions. A few people have been

:47:54.:48:01.

asking for barbecue recipes today, the perfect timing, perfect season.

:48:02.:48:05.

It is barbecue time, and I have got a book out as well! Grill, Smoke,

:48:06.:48:16.

Barbecue, which has a lot of recipes. I love the photographs in

:48:17.:48:21.

it, you go to town with the detail about how to barbecue. It is

:48:22.:48:28.

amazing. It is a bit different to a lot of the barbecue books that are

:48:29.:48:33.

out there, to show what you can do above and beyond joking a few

:48:34.:48:37.

sausages and stakes on there. It is like an encyclopaedia of how to

:48:38.:48:41.

barbecue, so much information, I cannot wait to get stuck into that.

:48:42.:48:46.

There are two mag reports to the bavette, raw bavette, an amazing cut

:48:47.:48:53.

of meat, it has a nice interesting, meaty flavour to it. I brine it

:48:54.:48:59.

first... And those are your ingredients? Yes, brown sugar, salt,

:49:00.:49:05.

a little bit of honey, add to water, take you to the boil, bring off the

:49:06.:49:09.

heat and then pop the beef in it for a couple of hours. You don't need it

:49:10.:49:15.

any longer, up to four others, that is all you need. It depends on the

:49:16.:49:19.

size of the meat, you don't want to brine it too long otherwise you lose

:49:20.:49:23.

the moisture. Yes, if it is a large cut of meat, do it overnight. It

:49:24.:49:30.

tend to rise it, doesn't it? Tender rises, adds flavour, does all sorts

:49:31.:49:34.

of things. It helps to breakdown the mussel fibres, doesn't it? You can

:49:35.:49:42.

also do it with chicken. Brining chicken is great because you keep

:49:43.:49:47.

the juiciness. The next part of the recipe is to add another marinade to

:49:48.:49:50.

it, so you are marinating it twice, if you like. You are making salsa

:49:51.:49:55.

cruder for me, which is really very simple. Shallots, parsley, lemon,

:49:56.:50:03.

olive oil, super fresh. What is important is that you do it just

:50:04.:50:06.

before you make it to keep it nice and fresh. Do you like the sound of

:50:07.:50:16.

this, Johnny? Very, but can I as the difference between marinating and

:50:17.:50:23.

brining? Marinating is essentially, sorry, brining is essentially a lot

:50:24.:50:30.

of salt in the solution, and it does help marinade, but also helps keep

:50:31.:50:37.

the meat nice and moist. I marinade, you are trying to add flavour. It is

:50:38.:50:46.

just a technical term. Essentially when you marinade you sometimes

:50:47.:50:50.

brine at the same time. Yes, if there is salt involved or something

:50:51.:50:53.

that will affect the meat. I am adding some fresh thyme. Chilli, and

:50:54.:51:01.

garlic as well, into the marinade. It was a great question. Bavette, it

:51:02.:51:12.

is the hangar steak, isn't it? That is another name for it if you go to

:51:13.:51:17.

the butchers? Yes, that is another name. We will just add some foil

:51:18.:51:21.

onto that, that will get another hour, two hours -- add some oil onto

:51:22.:51:31.

that. We have got a lot of this salsa cruda, that is the Mexican

:51:32.:51:35.

term, it just means raw sauce? Yes, exactly. And nice char on there,

:51:36.:51:43.

that is good, and the onions, I want to punch hard. A beautiful colour,

:51:44.:51:48.

that brown, that is where the flavour is. It is like I did earlier

:51:49.:51:53.

with the solarium, take something and cookie to get all the sugar,

:51:54.:51:57.

which is where you get the flavour from. They call it the Marriott

:51:58.:52:07.

reaction. Yes. Back to the book, one of our restaurants, we cook over

:52:08.:52:14.

charcoal and would, so it was slightly inspired by that but also

:52:15.:52:19.

barbecuing experiences with my dad, years ago, just cooking sausages, I

:52:20.:52:23.

love barbecuing, grilling, the whole process outside, the theatre of it

:52:24.:52:28.

all. What about those early there, you are really charring them. Yes,

:52:29.:52:35.

they will be very sweet inside so I want the bitterness on the outside

:52:36.:52:39.

and they will be super sweet and delicious inside as well. You are a

:52:40.:52:46.

very busy man. I like to think so! Your book is out, you have

:52:47.:52:50.

restaurants, you are opening two restaurants later this year. Yes, a

:52:51.:52:56.

pop-up restaurant in Shepherd's Bush on the roof of a car park in summer,

:52:57.:53:01.

which is exploit -- which is exciting, and then at the end of the

:53:02.:53:04.

summer a new restaurant at Saint James is in London which will be a

:53:05.:53:08.

new concept quite different to what we have been doing. But I cannot die

:53:09.:53:12.

Bulls what the concept is! Do you sleep at all ayes you are so is the!

:53:13.:53:22.

-- do you sleep at all?! You are so busy! Yes, it keeps things exciting.

:53:23.:53:28.

I am just going to rest the meat, you should always rested before you

:53:29.:53:32.

serve it or coated, but bavette, I would not say it is chewy it is a

:53:33.:53:37.

more toothsome coat, unlike Phillips, so resting helps it. That

:53:38.:53:43.

is why it is nice to mixed with vegetables. It has got a good bite.

:53:44.:53:50.

I love the texture of it, I much preferred this kind of cut, romp can

:53:51.:53:53.

be a bit more alternative, that has a good texture to it as well. You

:53:54.:53:58.

were saying you have to be careful not to overcook this type of meat,

:53:59.:54:04.

the bavette, it is that happy medium, well, medium and! Yes, I

:54:05.:54:10.

wouldn't advise cooking it well done, RAD, medium is what you are

:54:11.:54:17.

looking for by this. -- rare, medium rare. Butchers

:54:18.:54:21.

looking for by this. -- rare, medium counters will be able to get this

:54:22.:54:27.

for you. But if you cannot get it, romp is great. That is the monthly

:54:28.:54:34.

bottom bit? Yes, that's right. The blackened onions, lets them with

:54:35.:54:39.

cream cheese and you get the most amazing spread. Don't steal that

:54:40.:54:48.

idea, Ben! Of course not, your term! Genius! -- Yotam. Check whether you

:54:49.:55:01.

need any more salt and pepper, chef. Fantastic, very lemony, which is

:55:02.:55:05.

what you want. This will all be hot when we put the marinade on, and

:55:06.:55:09.

with it being warned it will soak up. I feel I have to compete, if you

:55:10.:55:14.

take those spring onions and put a lollipop stick in them, it is the

:55:15.:55:19.

perfect summer treat for the kids! An alternative to an ice lolly. A

:55:20.:55:25.

great idea! Not quite the same reaction! I just want to put this

:55:26.:55:33.

really, really thin. You have done this before, haven't you?! Once or

:55:34.:55:41.

twice! Can you smell it, Johnny, are you excited? That at that, lovely.

:55:42.:55:47.

We will spin the vinaigrette over the top with some more seasoning as

:55:48.:55:56.

well. Salsa cruda on top. Lovely, just beautiful. Loads of that. All

:55:57.:56:04.

those hot onions and the beef will just soak up all of those delicious

:56:05.:56:09.

flavours. Oh, wow, it is a work of art on the plate. That is gorgeous.

:56:10.:56:14.

Marinated and bright beef bavette art on the plate. That is gorgeous.

:56:15.:56:19.

with smoky onions and salsa cruda. Gorgeous.

:56:20.:56:26.

Look at that. It smells amazing. All of those smoky aromas. Go on, dig

:56:27.:56:39.

in. It is your lucky day, Johnny! It was just so simple. Yes, it just

:56:40.:56:45.

requires a marinating and brining, but apart from that finishing it is

:56:46.:56:50.

very simple. Amazing, you are the man for Grill, Smoke, And Barbecue.

:56:51.:56:56.

Is it good? Speechless! Right, let's head back

:56:57.:57:01.

to Stratford-upon-Avon to see what Susy's chosen to go

:57:02.:57:03.

with Ben's dish. Then, your wonderful marinated beef

:57:04.:57:31.

requires a rich wine from a Mediterranean hotspot. Something

:57:32.:57:36.

like this would be a lovely match, but I'm going for something a bit

:57:37.:57:40.

more structured and firm in body, and the wine I have chosen is from

:57:41.:57:53.

the Madiran region of France, renowned for rich, hearty red wines,

:57:54.:57:57.

and I suggest a wine like this should be taken out of the bottle,

:57:58.:58:02.

poured into a decanter to open up the flavours before serving. A

:58:03.:58:07.

gorgeous inky red richness and the scent of blackberries and prawns.

:58:08.:58:10.

The Beefy has been marinated twice and sometimes it has sweet and salty

:58:11.:58:16.

flavours, and although it is tender it has bags of flavour. I like this

:58:17.:58:21.

firm, rich red wine to stand up to that. It is still fresh, fruity core

:58:22.:58:26.

of red berries and I like the liveliness with the salsa. And then

:58:27.:58:31.

on the finish a twist of black pepper, which chimes in a

:58:32.:58:34.

beautifully with the smokiness of the grilled salad onions. Brent,

:58:35.:58:40.

York brilliant beef with salad onions is inspiring on these lighter

:58:41.:58:43.

evenings and I do hope you enjoy the wine I have chosen to go with this.

:58:44.:58:45.

Cheers. What do you think ayes it is

:58:46.:58:52.

fantastic, it works well with the smoky flavours and it is just... I

:58:53.:58:57.

want to drink the whole bottle, it is fantastic! Great, fantastic.

:58:58.:59:04.

Let's get a taste of Britain from Brian Turner

:59:05.:59:06.

They've travelled to Gloucestershire today to meet a farmer who keeps

:59:07.:59:10.

Told in Manor farm to the north of The Cotswolds is famous for its pork

:59:11.:59:25.

and owned by a former city barrister. Hello. Lovely to meet

:59:26.:59:34.

you. What a wonderful day and a wonderful place you have. It is the

:59:35.:59:38.

most perfect day. Sheep farms three varieties of pigs, including lost a

:59:39.:59:43.

old spot. The first ever breed to be given speciality status by the EU

:59:44.:59:49.

for its superior meet. What made you choose those three breeds? -- meat.

:59:50.:59:55.

We had to have a old spots, we are in lost a shoe, we have middle

:59:56.:00:00.

whites, amazing pork pigs, and I settled on those, and we have saddle

:00:01.:00:05.

backs, they have wonderful litters for us. We've been really happy with

:00:06.:00:09.

the pork that they produce. I have to cook is an abridged dish and

:00:10.:00:12.

hopefully with your help you will let me have a piece of this

:00:13.:00:16.

Gloucester old spot. I know just what I'm going to cook. Absolutely.

:00:17.:00:22.

Let's have a look at these piglets that look so sweet.

:00:23.:00:26.

Now Brian has found the perfect main ingredient, it's time to cook up a

:00:27.:00:29.

taste of Gloucestershire with a celebratory dish with the friends

:00:30.:00:34.

we've made along the way. Brian, what are you going to cook?

:00:35.:00:39.

Pot roast, of Gloucester old spot served with braised cabbage. Very

:00:40.:00:44.

rustic and very simple but extremely tasty. So a bit of lard in there,

:00:45.:00:50.

good honest pig fat, get it stirred and get a bit of heat in the. Now we

:00:51.:00:56.

want to get a bit of colour of Brown on here.

:00:57.:01:02.

You could get the butcher to roll it like that for you.

:01:03.:01:05.

I think you would probably have two. It is very hard to do it that neatly

:01:06.:01:08.

yourself, unless you are Brian Turner! I'm not going to solve it

:01:09.:01:17.

yet. It does take a bit of doing. Get that lovely colour all around

:01:18.:01:22.

come and take it out. We don't throw anything away, we keep it all in the

:01:23.:01:28.

same pan. Now I'm going to put some onions in there. I don't want to

:01:29.:01:32.

cover them too much but I do want a bit of colour and a bit of garlic,

:01:33.:01:37.

but not too much, give it a bit of a stir. Now I'm going to put the joint

:01:38.:01:41.

back in there. It already looks tasty. Whatever you do don't throw

:01:42.:01:46.

any juices away. There is a little bit there, not a lot, but it all

:01:47.:01:51.

adds to the flavour. A bit of chicken stock with this type of dish

:01:52.:01:56.

works well, nothing too pungent or forceful, you can hear the whole

:01:57.:01:58.

thing coming together, the really magic bit, and a bit of wind. Dry

:01:59.:02:05.

white wine, fantastic. Now what we do is we put the lid on, and that

:02:06.:02:13.

goes into the oven. I'm going to do it at 180 degrees, and after half an

:02:14.:02:18.

hour turn it down to 160 and cook it nice and slowly for as long as you

:02:19.:02:22.

can. Now I'm going to make the cabbage, just had of butter, not a

:02:23.:02:27.

great deal, I wouldn't put the lard on here but you could do, just a bit

:02:28.:02:32.

of butter. We got these wonderful savoy cabbages. I grew those. Cut it

:02:33.:02:39.

into quarters and take the core out, you don't want the tough stuff in

:02:40.:02:45.

there. Now, old spot they can this is from this very place. Look at the

:02:46.:02:51.

fact. It is the fact that makes the flavour. That is where people go

:02:52.:02:57.

wrong. That is the flavour. That is absolutely right. Put that in there

:02:58.:03:02.

and pile the cabbages in on top. The bay leaf goes in, Peppermill, and

:03:03.:03:10.

look at this, a bit of fresh thyme. Plenty of that in their, wonderful,

:03:11.:03:18.

and a bit of stock. You are steaming it, basically, aren't you? Yes, put

:03:19.:03:23.

that on there and get a bit of heat in there. Just be careful when you

:03:24.:03:30.

take these out of here because they aren't now extremely hot -- they are

:03:31.:03:38.

now extremely hot. That looks lovely. Look at that. They have

:03:39.:03:48.

shrunk a lot. They have shrunk a bit, that's right. It has a lovely

:03:49.:03:52.

colour, it is better to -- best to let this rest for about 20 minutes.

:03:53.:03:58.

Take this out of here and now take this source and save out the bits

:03:59.:04:11.

and pieces -- sieve out the bits and pieces. That is hot but it smells

:04:12.:04:13.

lovely. Then we have pieces. That is hot but it smells

:04:14.:04:17.

act, although it plays almost as great a part as this, it goes so

:04:18.:04:25.

well with the wonderful old spot pork. I'm going to put some of the

:04:26.:04:30.

juices in as well. I have kept these as whole pieces, there is bags of

:04:31.:04:34.

flavour in there. I want to get these juices in here back into my

:04:35.:04:40.

gravy here. This will be quite pokey. Now, the proof of the

:04:41.:04:47.

pudding. Do you like thick slices or offend? Medium, really, you want a

:04:48.:04:53.

bit of substance to it, this is holding together well but has lots

:04:54.:04:57.

of moisture in the middle. That looks lovely. What I'm going to do

:04:58.:05:01.

now is carefully lay it on there as nicely as you can, pile it in the

:05:02.:05:05.

middle. In my case that is quite a challenge. Now, I think Parsley is a

:05:06.:05:12.

good addition here. It is a nice colour, plenty of it, give it a

:05:13.:05:19.

stir. Ladle. You are quite right, I do need a ladle. Just before you

:05:20.:05:24.

serve it, make sure you use a cloth because the Panhandle might be warm.

:05:25.:05:30.

Really concentrated flavour, not too much on their command serve it

:05:31.:05:34.

separate. Just look at that, I don't know about you but this Gloucester

:05:35.:05:39.

old spot has done us proud. We have a pot roasted collar of pork with

:05:40.:05:45.

braised cabbage, and I think that for Gloucestershire that really is a

:05:46.:05:50.

great tasting meal. What do you think? It is a dish fit for a Queen.

:05:51.:06:00.

Right, it's time to answer some questions from the viewers.

:06:01.:06:02.

Each caller will also help us decide what Johnny will eat

:06:03.:06:05.

First on the line is soon from Oxford, what is your question?

:06:06.:06:21.

Hello. Hello. I have an abundance of purple broccoli on the allotment, I

:06:22.:06:26.

wondered what I could do with this, could I make soup from the broccoli?

:06:27.:06:33.

Sure, that is a great one for you, Yotam. You could make a broccoli

:06:34.:06:37.

salad with seasonal greens, or make a broccoli soup with spices, to

:06:38.:06:43.

Merrick, cumin, potato, cook it together, don't blitz it completely,

:06:44.:06:48.

add them a bit late and you get some great flavours. You can add the

:06:49.:06:51.

greens at the end. Give them two or three minutes at the most. --

:06:52.:06:56.

turmeric. Happy with that? Absolutely lovely. Which dish would

:06:57.:07:02.

you like to see? Heaven or hell? I would like to see happen.

:07:03.:07:07.

Next, Connie from Newcastle upon Tyne, what is your question?

:07:08.:07:14.

My dad cooks steak and chips every Saturday night and he can never get

:07:15.:07:18.

his peppercorn sauce right. How old are you? Ten.

:07:19.:07:26.

his peppercorn sauce right. How old sauce. Hello, I would get some good

:07:27.:07:27.

stock, chicken or sauce. Hello, I would get some good

:07:28.:07:32.

down, whisk in some double cream, lots of salt and pepper, and finish

:07:33.:07:36.

it with some fresh green peppercorns, or little tins of

:07:37.:07:41.

pickled peppercorns that you can get which are great as well and that is

:07:42.:07:45.

all you need, simple as that. Beautiful, simple. Happy with that?

:07:46.:07:50.

Yes, thank you. Which dish would you like to see, heaven or hell for

:07:51.:07:57.

Johnny? Heaven. You are going to go far in this life! Sarah from

:07:58.:08:02.

Torquay, what would you like to ask? Hello? Hello, is that Sara? Sorry,

:08:03.:08:13.

Sara. Hello, I'd like to ask Yotam, what is his favourite way to cook

:08:14.:08:19.

aubergine? I go for the simple way. I cut it into slices two

:08:20.:08:25.

centimetres, brush it with olive oil, salt and pepper, stick it in a

:08:26.:08:30.

hot oven for a good half an hour to get lots of colour and then you can

:08:31.:08:34.

do whatever you like with it, salsa, yoghurt sauce, everything, but you

:08:35.:08:37.

have the basics covered. That sounds delicious, sound good to you? Great.

:08:38.:08:45.

Which dish would you like to see? I hate to say this but I have a very

:08:46.:08:50.

sweet tooth. I'm sorry, it is hell. OK. With that pause at the start of

:08:51.:08:56.

your call I thought you had fallen down the stairs on or something, and

:08:57.:09:00.

I was ready to rush out of the studio and come and help you, but

:09:01.:09:03.

not now. LAUGHTER

:09:04.:09:04.

Thank you for calling in, Sara. Ben and Yotam are such good chefs

:09:05.:09:07.

I'm confident they can make me decent omelettes but to shake things

:09:08.:09:13.

up I've given them a wok Are you ready for this? You are

:09:14.:09:28.

going to have a woking great time. Usual rules apply three X, clock on

:09:29.:09:37.

the screen. Three, two, one, go. -- three eggs. Seasoning. Chopstick

:09:38.:09:51.

skills. Oh! Do you like stir Friday, Johnny? Yes. Don't look at mine! I'm

:09:52.:10:03.

looking at yours. That looks pretty creative! Gorgeous! That is a proper

:10:04.:10:15.

on there. Yotam, that looks amazing. Chef, how do you think you did? How

:10:16.:10:22.

did you do that? I don't know. I like my arm at a bit runny in the

:10:23.:10:28.

middle. That has got to go in the bin, unfortunately. -- I like my

:10:29.:10:35.

omelettes a bit runny. Sorry! So, Yotam, you are a wok man! 35

:10:36.:10:44.

seconds. Lucky number eight, twice as fast, you can keep that now, take

:10:45.:10:56.

that home. You are over here on 35. Next to? Someone I love? Brilliant.

:10:57.:11:04.

Now, then, in the bin. Yes, get it in there.

:11:05.:11:16.

# Las Vegas # Will Johnny get food heaven, cau

:11:17.:11:25.

lau, or food hell, sweet tart at ten. We will get our guests'

:11:26.:11:34.

opinions while we go round to James Martin's house while he makes

:11:35.:11:37.

something called a tromboncino, don't think I've ever seen anything

:11:38.:11:38.

like it! Vegetable box schemes represent a

:11:39.:11:50.

fantastic opportunity to get a huge variety of delicious, local,

:11:51.:11:53.

seasonal value for money produce a livered straight to your door. Just

:11:54.:11:58.

a stone's throw from my house, they Maltese horticulturalist has been

:11:59.:12:03.

using his unique talents to coax some incredible vegetables out of

:12:04.:12:10.

the Hampshire countryside. I am a piano player horticulturalist. I've

:12:11.:12:15.

been a concert pianist since I was four and a half. Every now and then

:12:16.:12:20.

I get the general in the mid-of the greenhouse and play for my plants --

:12:21.:12:31.

the middle of the greenhouse. Lawrence set up his business in the

:12:32.:12:35.

heart of the new Forest. He's no stranger to the value for money that

:12:36.:12:40.

these schemes can offer. Vegetables are healthy, cheap and used in

:12:41.:12:44.

practically every meal. But to him this didn't mean his produce would

:12:45.:12:48.

have to be predictable. I like to introduce different crops in here,

:12:49.:12:56.

especially Maltese origin crops, so they have got 50% they know what

:12:57.:13:00.

they will get and the other 50% will be surprise elements like the famous

:13:01.:13:05.

from Wandjina. What we are seeing now is my pride and joy, which I

:13:06.:13:10.

brought over from Malta, so when I cook my Sunday lunch it reminds me

:13:11.:13:15.

of home. This is our tromboncino growing at a very young stage here.

:13:16.:13:20.

It is practically a courgette. What we've got over here is a full-size

:13:21.:13:28.

grown tromboncino on a trellis. It grows straight. As you can see this

:13:29.:13:36.

is as big as me. In homage to Lawrence's horticultural talents I'm

:13:37.:13:39.

going to make a delicious meal out of, what else, one of his famous

:13:40.:13:45.

tromboncinos. I know what you are thinking, what

:13:46.:13:53.

on earth and I going to do with one of these? Luckily, I do have the

:13:54.:14:00.

perfect recipe. At ?3 per person my Indian spiced pumpkin pickle served

:14:01.:14:04.

with golden brown chicken breasts is low-cost but big on flavour.

:14:05.:14:09.

The first thing I'm going to use is a little bit of oil in our pan and

:14:10.:14:18.

some butter. I use half oil and half butter, because I find if you use

:14:19.:14:22.

all butter, this is me saying this, it is going to burn, if you use all

:14:23.:14:27.

oil you don't get the nice colour so this is the combination of the two,

:14:28.:14:32.

or as I call it a compromise. These chicken breasts are by far the most

:14:33.:14:35.

extensive ingredient in this dish but if you want to use cheaper cuts,

:14:36.:14:40.

a guy would be fine. Touch of salt-and-pepper on the chicken

:14:41.:14:43.

breasts and I've left the skin on these chicken breasts. These are

:14:44.:14:47.

what we would class as French trimmed -- thighs. It has had the

:14:48.:14:57.

bone cleaned at the end and it makes it look nicer when you serve it at

:14:58.:15:01.

the end. What we are going to do is grab our chicken and colour this on

:15:02.:15:07.

the skin side. Now for our tromboncino, where do you start with

:15:08.:15:11.

this? I'm assuming the seeds are on the bottom part, very similar to

:15:12.:15:17.

butternut squash. You can actually serve this raw in salads, which is

:15:18.:15:21.

equally as good, but what I'm going to do is cut this into pieces and

:15:22.:15:27.

roast it. Colour this in the pan with the chicken, stick it in the

:15:28.:15:35.

oven, about 15 minutes. For the pickle for this it is an Indian

:15:36.:15:45.

inspired pickle. Chop they shall not -- chop the shallots and a clove of

:15:46.:15:50.

garlic, chilli and peel the root of a ginger. And then with this take

:15:51.:15:58.

another chunk of. This pickle is really inexpensive. When you look at

:15:59.:16:06.

Indian cookbooks they are masters of the art of creating flavour from not

:16:07.:16:10.

many ingredients, particularly vegetarian food and stuff like this

:16:11.:16:14.

pickle would be great on its own but also makes a great accompaniment to

:16:15.:16:17.

a piece of chicken. The way to get this started and cooking is we want

:16:18.:16:20.

a bit of butter, in with the shallots and garlic. Straight in

:16:21.:16:30.

with the tromboncino. Get that frying. To get it caramelising a

:16:31.:16:35.

touch, pop in a pinch of sugar. Great the ginger in -- grate. You

:16:36.:16:46.

get so much flavour out of ginger doing it this way. Next, add a trio

:16:47.:16:50.

of Indian spices, turmeric, fenugreek, and finally Addison Black

:16:51.:16:57.

onion seeds. Sometimes called Nigella seeds. -- add some Black

:16:58.:17:03.

onion seeds. The minute you see it dry out in the pan the temptation is

:17:04.:17:08.

to grab the oil, it is a common problem most home cooks face. What

:17:09.:17:12.

you need to do is grab a little bit of water instead of the oil. In we

:17:13.:17:18.

go with the chilli. And then finally, there is two more

:17:19.:17:27.

ingredients, coriander, and a good pinch of salt.

:17:28.:17:32.

You can see the mixture is quite dry. To bring it back into what I

:17:33.:17:40.

classed as a chutney, that liquid to go with it, we turn the heat off and

:17:41.:17:45.

then add some of this, good old mango chutney. You want, for this,

:17:46.:17:54.

about two tablespoons. It smells delicious. It is that fenugreek

:17:55.:17:58.

seeds in there, they are really quite pungent. Tastes really good,

:17:59.:18:08.

as well. The chicken should be about ready. These actually look like a

:18:09.:18:15.

little roast potatoes, really. They have got a texture quite similar.

:18:16.:18:22.

Pop a little bit of chicken on there, and then you have got some of

:18:23.:18:25.

this pickle which we will just put on the side. It is great, that. The

:18:26.:18:39.

pickle works so well with things like fish, even on its own, you

:18:40.:18:43.

could serve this as a vegetarian meal. Wonderful. With a bit of

:18:44.:18:47.

inspiration and a few spices to hand, even the most competitively

:18:48.:18:51.

priced ingredients can be transformed into spectacular dishes.

:18:52.:18:54.

All that is needed is a bit of effort.

:18:55.:18:58.

Right, it's time to find out whether Johnny is facing food

:18:59.:19:01.

So, Johnny, your food heaven would be a Vietnamese

:19:02.:19:09.

pork dish called cau lau which is made from both shoulder

:19:10.:19:11.

It is served in a bowl with vibrant herbs, beansprouts, gorgeous.

:19:12.:19:22.

Or you could be having food hell, something sweet in the form

:19:23.:19:26.

What do you think you have got? I'm guessing food heaven, hoping food

:19:27.:19:38.

heaven, unless you are making a pork cheesecake! It was up to these two

:19:39.:19:41.

because it was close from the viewers, but they voted by heaven!

:19:42.:19:49.

Yes, we like Johnny. Consider it a gift! OK, let's get rid of all of

:19:50.:20:00.

the sweet stuff. Oh, God, it could have been! I presumed! Never

:20:01.:20:08.

presume, Johnny. I have a very broad palette, but pineapple just doesn't

:20:09.:20:13.

excite me in any way possible. These guys will be cooking the noodles.

:20:14.:20:21.

Cowell now -- cao lau uses a special legal which we cannot get because it

:20:22.:20:29.

is only found in Hoi An, they use water to bring it together, so Ben

:20:30.:20:31.

is going to make the marinade. We have got some chilli, star anise,

:20:32.:20:43.

lemon grass, garlic, soy sauce, light and dark, some showers shin

:20:44.:20:48.

rice wine which adds to the flavour. Just pop that in a blender, this is

:20:49.:20:53.

really easy, this bit. We have got the belly pork here, belly with the

:20:54.:21:01.

skin off. Don't waste that, it is good stuff, place it on a wire rack,

:21:02.:21:06.

could it low and slow, one to zero in the oven, and then get the fact.

:21:07.:21:15.

-- 120 in the oven. I always take the fact of my pork afterward and

:21:16.:21:20.

then put it in the oven. We will fry it later, deep fry it, so we will

:21:21.:21:29.

get lovely pork crackling, the chicharron, which goes on the dish.

:21:30.:21:35.

So we need to brown the meat. This is serious honeymoon food for you?

:21:36.:21:41.

Yes, takes me back to that happy... Well, the happy place we are still

:21:42.:21:47.

in! It just helps to garnish the fabulous times... Anyway! When was

:21:48.:21:57.

the last time you had this dish? It would be about four or five years

:21:58.:22:06.

ago. You haven't had it since then? No, we couldn't find a recipe for

:22:07.:22:15.

it. Things like the water drawn from the well, I didn't know that about

:22:16.:22:18.

the noodles, that it is the local water. Local water, local ash,

:22:19.:22:25.

slightly alkaline, chewy. I think they were all slight twist on it,

:22:26.:22:30.

family recipes that we had. Absolutely, this will be the real

:22:31.:22:35.

deal. This is as close as you can get to it. I have got the shallots,

:22:36.:22:40.

lemon grass, onions, ginger, and you will like this, Ben, we griddled

:22:41.:22:45.

that, brown them, again, for flavour, pop them in the water with

:22:46.:22:49.

some pork bones, get them from the butcher, really cheap, so wonderful,

:22:50.:22:53.

and you just could get really slowly. If you have got 30 minutes,

:22:54.:23:03.

quick breath, slowly cook them, pork bone broth, really healthy and

:23:04.:23:06.

nutritious and good for you. We will just check on the meat, nice and

:23:07.:23:11.

brown and caramelised. Make sure we get that nice and hot. Never poor

:23:12.:23:19.

that in there, but I want to show you... Nice and brown, getting their

:23:20.:23:30.

-- let's pause that in there. It is about getting it hot enough, isn't

:23:31.:23:36.

it? It is getting there, nice and brown, lovely. More of that. So you

:23:37.:23:42.

just do that for a good few minutes, keep going until you have got great

:23:43.:23:50.

colour. Thank you, chef. Then will deep fried that to get the lovely

:23:51.:24:01.

chicharron. Apparently your wife has just treated in... It is not five

:24:02.:24:10.

years, is it?! She said she tried to cook this for you and she did not

:24:11.:24:14.

get close, you didn't like it? It was not that I did not like it but

:24:15.:24:19.

it was not quite what we had. It wasn't a complaint! I just sent it

:24:20.:24:29.

back to the kitchen. When I opened the tin of beans, I hoped I had got

:24:30.:24:35.

the message across! You told me your wife was a great cook. She is a

:24:36.:24:42.

fantastic cook. She searched high and low to try to get the recipe,

:24:43.:24:47.

but, as you say, she couldn't find it anywhere. She did spectacularly

:24:48.:24:51.

well from memory, but I think there are so many elements... She got to

:24:52.:24:57.

the finals in MasterChef Ireland, didn't she? What we do, continue to

:24:58.:25:04.

cook that, continue to graze in the marinade. Every ten or 15 minutes

:25:05.:25:07.

you need to check on the sauce because it'll caramelised, the issue

:25:08.:25:11.

in there, so you need to make sure you add a little bit of the gorgeous

:25:12.:25:15.

broth, that beautiful flavour. Look at that, that is what you get after

:25:16.:25:22.

a few minutes. Just add that in. That just keeps cooking. Are you

:25:23.:25:36.

watching, Meyer?! Now we can start to play top. The noodles are ready?

:25:37.:25:43.

The noodles are ready. Fantastic, two amazing chefs like this, you

:25:44.:25:48.

don't need to worry, do you? You need good sous chef scum don't you?

:25:49.:25:57.

You guys are world-class! -- sous chefs, don't you? Some lovely colour

:25:58.:26:05.

with the fresh romaine lettuce halves, just like that. A generous

:26:06.:26:12.

amount of noodles, let's use these chopsticks. Just cook those noodles

:26:13.:26:19.

in for about four minutes, really that quick. You can drain it, dress

:26:20.:26:23.

it with a little bit of oil so it doesn't stick together. Put a little

:26:24.:26:35.

bit of the bean sprout, a quick blanch. Look at this gorgeous meat,

:26:36.:26:41.

this is what it is about. We have got the belly, the five layers of

:26:42.:26:49.

heaven, that meet, fat, meet, fat. All of that flavour. Nice chunky

:26:50.:26:57.

bits. It is called food heaven, this is literally happen, isn't it? Let's

:26:58.:27:09.

get that on there. It is lovely as well, those herbs on it, fresh

:27:10.:27:18.

tasting. Chilli, fresh herbs, lemon balm, proper beer Jimmy 's herbs --

:27:19.:27:28.

Vietnamese herbs. That is it, Johnny, remind us when your

:27:29.:27:32.

programme is on? Drive is on ITV at 9pm. A good bit of crash, bang,

:27:33.:27:44.

wallop this week. The broth! We have only slaved over this for hours!

:27:45.:27:50.

That has got to go in there. I lovely pork cao lau. Right, I'm

:27:51.:28:03.

going to get the wine. He is shaking with excitement! I can't tell you,

:28:04.:28:11.

some dishes just stay with you. We have got some beautiful wine to go

:28:12.:28:21.

with this. Suzi has chosen Sainsbury's Taste The Difference

:28:22.:28:25.

Chilean Sauvignon Blanc. Johnny, what is that like? Is that as good

:28:26.:28:32.

as what you thought, if it bringing back those memories? It is! That is

:28:33.:28:39.

all from us today on Saturday Kitchen Live. Thank you so much, Ben

:28:40.:28:45.

Tish, Yotam Ottolenghi, and the wonderful Johnny Vegas. And Suzi

:28:46.:28:50.

Atkins on the wine, thank you! All of the recipes are on our website.

:28:51.:28:54.

Next week Matt Tebbutt's taking control with Galton

:28:55.:28:56.

I've had a lovely morning and I hope you have too.

:28:57.:29:00.

BBC One's shaking up your Saturday nights...

:29:01.:29:05.

Craig is on his way to the theatre right now

:29:06.:29:07.

..as Michael McIntyre brings you big stars and big surprises.

:29:08.:29:13.

"Bieber and Poldark don't have a patch on you.

:29:14.:29:16.

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