23/07/2016 Saturday Kitchen

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

Welcome to the show! There's a real international flavour

to things today and I'm joined by two chefs from two very different

She's taken the culinary world by storm with her wonderful recipes

from Eastern Europe! It's Olia Hercules.

a Peruvian food invasion with his ever expanding

Welcome! Excited? Yes! You are kicking things off first, what are

you making? It is a polish style chlodnik.

Chlodnik, beautiful. Martin, you are up after, what are

you making for us today? I am making a twist on a classic chupe, it is a

prawn dish. It has beans, feta cheese and potatoes as well. Yummy.

Perfect for the time of the year. And And also as we are celebrating

the Peruvian Independence Day? That's right. It is next week!

There's more great recipes in our archive today,

with films from Rick Stein, Raymond Blanc, Brian Turner

with Janet Street Porter and James Martin.

Now, our special guest today is not only an award

winning stand-up comedian, she's also a regular on shows

like Have I Got News For You, The Now Show and Just a Minute.

And if that wasn't enough she's just released her debut novel too.

Welcome to Saturday Kitchen, the very talented Shappi Khorsandi!

Welcome! Welcome! Thank you for having me.

We love you. Now, tell us, how are you in the kitchen? I'm very well,

thank you! If I get time! I'm not the most organised chef. I'll be

honest with you, I really love eating. But sometimes I put on the

internet ingredients I have got and see what comes up. So I will make a

great dish and never remember how I made it.

So, improv! That is a better way to put it, rather than disorganised!

Not slapdash, improv. With purpose! Now, you have so much

exciting news, I have to talk to you about that but the reason you are

really on the show is to face food heaven or food hell. So, food

heaven, what is it? I really love aubergines. I love the colour, the

textures, nice and salty, good oils. Smoky.

Slow-cooked? Yes. I really love aubergine.

And what about food hell? Well, I really don't like crying when I am

eating. So I am not a fan of spice. So, chillies.

Is it the overheating? It is the numbness in my mouth, I like fire in

my belly but not from food. Guys! Yes, chillies and me don't get

along. Hopefully we can convince you. We

Now at the end of TODAY'S programme I'll cook either food heaven

So Shappi has gone for aubergine or lots of chilli.

For food heaven, I'm going to serve the aubergine along with a real

classic, crispy Mongolian lamb which I hope Shappi will like too.

The aubergine is dusted in five spice and topped with a Chinese

style salsa verde made from spring onions, garlic, soy,

The lamb is marinated then deep fried and served with peppers,

courgettes and cashew nuts in crunchy lettuce leaves.

Or Shappi could be having food hell, chilli which I'm going to use

in a very spicy Sichuan style beef stew.

The beef is cook slowly with garlic, shallots, tomatoes, lots of fresh

It's served with wok fried fennel flavoured steamed buns

I know you are not a fan of fennel. . No!

And we'll find out the result at the end of the show.

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

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

I'll be asking if you want Shappi to face either food

You can also send us questions through social media

Don't contact us though if you're watching us on catch-up as I'm

afraid there's no one here! So Olia, take it away.

So So, I am making chlodnik, it is a cold beetroot soup. So we are going

to peel the beetroot. We are using really good tap water. It helps to

inhibit the growth of good bacteria. A little bit of salt, honey to help

with the fermentation. What can I do? I I would love you to

make some beautiful garnish. I can do that.

Now, you are known as the Princess of Ukrainian cuisine and anything

sexy about Eastern Europe in terms of food! So, you have done really

well. You have won numerous awards already and you are not even 16! It

is brilliant. The last time I saw you at the Fortnum Masons Awards.

What are you up to now? I have been to Georgia. I love this country. It

is in the Caucasus. It is an incredible country with incredible

people, amazing wine and an incredible food cull temperature.

Great ingredients. Sweet preserved pine cones. And a herb that is a

mixture of mint and marjoram. So, you get a lot of inspiration on

your travels? Yes, for sure. But also in Eastern Europe, Ukraine,

Poland. So with the fermentation, we have been doing this, our grand

mothers have been doing it for hundreds of years. Now it is a

trendy thing it is really positive. I love this dish. You are really big

on fermentation. It really is in right now it is really healthy. We

are talking a lot about saw caught, and how it is good for gut health,

all of that jazz. Does it feature a lot in your cuisine and the part of

the world it is really big? It does. It is a way to preserve things and

it results in a beautiful flavour. Pleasantly sour and fizzy. So you do

this and leave it in the kitchen for a couple of days. Or longer if you

really want a nice pickle flavour. Then it is really strong. But two

days for the soup. Then we strain it. We put it in the fridge to stop

the fermentation and to chill the soup.

So that is at room temperature? Room temperature for two days and then

the fridge to chill it. Then we have these beautiful Jersey Royals. And

we chop them. Once you do this, it is so easy. Just garnishings. Jersey

Royals, radishes and spring herbs. Perfect. So all of these chopped.

Now tell us what else we can expect from you now going forward? Lots

more regional foods from that part of the world? Eastern Europe, you

know, it has been 30-odd years since the seen broke up. But it is not

explored enough, I don't think. So many influences from Russian,

Poland, Georgia? Yes, so many. And Lithuania. They do this kind of

thing as well. What are you looking for? A little

sieve. But it is possible I am a little blind.

There it is. Would you do this dish with instead

of beetroot, with a different vegetable? Yes, you can. We ferment

tomatoes in the Ukraine for winter. We love tomatoes so much and we have

amazing tomatoes, we don't go without it.

Fantastic. Now, I can get rid of that. You asked for some sourdough

bread and that is there. It is better if it is stale.

OK. Then I have strain this but you have

to taste it. We have done a weak brine. 3%. So it may need a little

seasoning. Now, you are serving this with quail

eggs as well? Yes. That is really great.

So, this needs a few minutes. You can use normal eggs as well.

Fantastic. And it is really healthy for you?

Yes. There is the fermented stuff that is good for the gut and then

the Kaffir at the end. Are you guys big on fermentation? In

prova, they use yucca, it is fermented by the indigenous ladies,

eating it and chewing it. They don't do it anymore. They did it in days

gone by. But a fantastic process, although not done much more. The

flavour is like that There is a twist of bitterness and sourness it

is Georgeous. Yes, amazing natural herbs in Peru.

Exploring what we have in the Amazon. Could we get some of that

here? I would love to. You are the man to do it! Some of

that coming up! We have brilliant crayfish. They are American

They are not very good for the environment...

If you'd like to put a question to any of us today then call us

But if you're watching us on catch-up then please don't call

in as the lines are closed. Right we need a great

Now the eggs need 2-3 mens? So a little republicany in the middle? I

do, yes. Right we have some here. So this is really simple? Yes, and

healthy and refreshing. And in this heat it is what we need. With the

crayfish, make sure that you get rid of the digestive tract. It could be

made with langoustine. With the herbs we have tarragon, dill and

mint. I love my herbs.

You mentioned that herb before from Georgia. There is a lovely Peruvian

mint herb as well that is fantastic. Right, these are looking nice and

soft in the middle. There you go.

Thank you. . So just a little potato at the

bottom to give it height. Then, I think we are good with putting the

beetroot in. You did say hard-boiled was OK? Yes,

it is fine. An seg an egg. It will be delicious.

This is going to be such an elegant little dish. Everybody thinks that

European food is heavy. But look at this... It is delicious.

I love the colour of this. It has become this lovely red.

And the radishes are like stars. They are stunning.

It looks really colourful. And just a few herbs.

So fresh! Perfect. And a little bit of Kaffir to

finish? This is a thin yoghurt? Yes, and again it has beautiful herbs but

really good for you. It has lots of good bacteria that is

good for the gut? Yes, gorgeous. That is stunning, remind us of what

it is again? So, this is called chlodnik.

That's what it is! Thank you. There you go.

That looks beautiful. Delicious.

Happy with that? Yes, very happy. Thank you for your help.

Your radishes are perfect. Oh, that is lovely. I could have

that in a cup and drink it. Maybe not with the crayfish! But may I eat

the crayfish? Yes. Now, we need a great wine to go with

it. Susy Atkins is our wine expert this week, so let's see what shoe

has found to go with Olia's beautiful chlodnik.

This week, I have come to pole, but before I'd choose the wines for

today's dishes, I will look around these beautiful gardens. -- Poole.

Olia, for your polish styled Betfred, I want a drink with lovely

fresh apple flavours. That puts me in mind of cyber, so something like

this would be a very good option. -- side. I have gone from white wine

instead, and it is from a place rarely seen on UK wines shots. My

choices Chateau Mukhrani Rkatsiteki, and it is from Georgia. Georgia has

an ancient winemaking tradition that dates back 5000 years. With some of

its modern wines now arriving on our shores, it may be a good time to

give one of them ago. It certainly has a lovely summery scent,

baby-sitters, green apple and a bit of passion fruit. There is a bright

fruitiness to this wine, and I do like that with the juicy tang of the

fermented Betfred. It is not completely off -- dry, and I think

that works with the honey that is in this bitch. With the finish, I

pick-up subtle hints of lemon grass and aniseed. It is perfect with the

garnishes. It goes with the crayfish and be panic in an bill. Betfred is

one of my favourite vegetables and I love the inspiring way you used it.

I hope you enjoy the Georgian white wine I have chosen. Cheers. Cheers.

It is delicious. I am Soo -- I am so glad that Susie went for the

Georgian wines. It is very refreshing. It has a nice acidic

twist. Yes, it has a beautiful balance. Perfect for a summer

afternoon. Indoors or in the garden. I should be a food critic. We have

got your blessing? Yes, I likely shape of the glass and it is a

beautiful great. Martin, you're cooking next. What are you making?

I'm going to make a bit stitched that there's a twist on that. It has

prawns and broad beans. -- I'm going to make a dish. My grandmother used

to make it. I have just come back from Peru. It is a dish I had a lot

when I was travelling. Close to your heart. Exactly.

Don't forget, you could ask any of us a question

if you call this number, 033 0123 1410.

But we need all your calls by 11 o'clock today, please.

Or you can tweet us questions using the hashtag Saturday kitchen.

Let's take a trip to Greece to meet up with Rick Stein.

He's reached the town of Monem Vasia and he's keen to try

This is where East nearly meets West, Monemvasia,

I came here in my early 20s with my brother John.

This rock marked the end of our travels.

If I remember rightly, very few people lived here then.

There was a bit of building work going on, but I recall some

of the locals being rather sceptical about actually living here.

There's only one way into this place - an archway.

Too narrow for a car, nice for a donkey.

Monemvasia actually means "one way in" and this

I think it's to stop invading armies in their tracks and give

them a bit of a surprise when they turn the corner.

And then you actually turn the corner and I'm in Clovelly!

40 years on, I hardly recognise the place.

It's been restored, I think, with great love

for the old Byzantine ways and traditions.

I just wouldn't fancy lugging my suitcase to the very top.

I'm quite enjoying the wandering around Monemvasia because

when I came here before it was virtually derelict and,

apparently, just filled with snakes and rats.

So this is quite a recent bit of building, but, obviously,

this here is probably 2,000 years old, Greek or Roman.

And you sort of think, "How could they have

They would've found this bit of marble somewhere and just stuck

Couldn't they just have seen the chickens would be

This is where the famous malmsey wine, much loved in England

in the 15th century, came from and it was exported

And that...immortalised, of course, in Shakespeare's Richard III,

where the Duke of Clarence is drowned in a butt of malmsey.

And possibly the best bit of dramatic irony ever,

he asks what he thinks is the jailer in the Tower of London for a cup

of wine but, in fact, it's one of the assassins.

And the assassin says, "Thou shalt have wine enough,

Barrels of malmsey wine were shipped from here by Venetian and Genoise

traders to eventually end up in England.

But when Constantinople fell to the Turks 500 years ago,

Port and Madeira wine eventually took over in popularity

I remember my favourite wine merchant in the world, Bill Baker,

who's sadly no longer with us, telling me the story of malmsey.

He said it was the tipple of all the well-to-do

It had a taste of honey and dried fruits and it was exotic,

Maybe these vineyards near Monemvasia supplied the grapes

But their owner, Giorgos Tsimbidis, and his wife Elli have made it

a lifetime dream to bring it back to the place where it began,

which, I think, is quite amazing after 500 years.

Giorgos doesn't speak any English, but wine has a way

of making people understand each other anyway.

I often find myself in a situation like this and we get

I mean, so many times in France, they look like they're

I wish my friend Bill could have been here to try this.

It's like tasting history, because no other wine was more

famous during the Middle Ages than malmsey.

It was called Malvasia by the Venetians,

but it'll always be malmsey to me.

But tell me why he felt so passionate about reintroducing

He recreate again this wine because it was lost for many,

many years and he want to make this all as present to his country

And this wine is for all the world from our little place.

The fact he's brought it back, I think, is fabulous.

I first came here in the '70s and I'd heard about malmsey

and Monemvasia and I thought, "Oh, it'd be so good to get some."

But, of course, there wasn't, it wasn't.

And I just...when I heard that you were producing

it again, I thought, "Great!"

Going to places and finding something special in that area

I'm very, very happy!

I'd never heard of Malmsey wine before.

His films always get me in a summery mood, not that I need

You wouldn't necessarily think of Chinese food as being that

summery but I wanted to show you a recipe which I think

is perfect for hot days like we've been having.

That literally means raw fish. It can be used with raw prawns, sushi

me, but we have got smoked salmon, so do not worry. OK. Lovely. This is

a beautiful dish, really simple. I will get on with the sauce and come

back to you, Shappi, about everything you're up to. Let me know

if you need any help. What did you do? I can play the banjo if you have

one. I can do a little Serenade. I have got one of these. If you give

me that and a wooden spoon, I am happy. This is what I do with my

children every day. I had to pretend that was not really hot just then.

My skin regenerates. Put it down, you are the guest. No, it is fine.

You do some amazing things. I catch videos of your online. Sorry, not in

the flesh. Come and see me live. People see the stuff on YouTube and

bigger, you do that joke. I say, that was ten years ago. Come and see

comedy life. Absolutely, and you did so brilliantly. Thank you. You have

me in stitches. You have done so many shows, Graham Norton, Jonathan

Ross, big high-profile gigs. You have got your debut novel no, your

first novel. Yes, Nina is not OK. How does it feel? I have been

astounded by the response it has got. It is my first novel. It is not

a comedy novel. It is funny because the main character is funny and her

friends are funny. It has serious themes. She is 17 and an alcoholic.

It is hard journey through everything she needs to go through.

What really triggered it for me, I am from the 1990s. That is when I

came of age, the binge drinking generation. I wanted to explore what

that would be like with the Internet. While you trying to tell

us something? Now, for young people, because there is the Internet, so

many things that you might want to put it the back of your mind, the

back of my mind, it is not autobiographical. I am not Nina. The

publicist is sitting there. It is interesting. I have a book event on

the 28th of July, at Leicester Square. People can come to that.

Fantastic. I do not know if I mentioned that 28 times. The 20th of

July in Leicester Square. I will be talking about my book and doing some

comedy. Fabulous. I cannot believe you're actually here. Last night you

were at the Soho theatre. You have had sell-out shows and tonight is

the last night. You have got a very special act. It is my new show. It

is cold, or my country. Next year will be the 40th anniversary of me

been in England. It is like a love letter to England and Britain. I

have always wanted to have a tap dancing donkey in my shows. It has

been a dream of mine. One of those showbiz dreams. It is not a real

one, is it? Without giving too much away, I had to buy it on the

Internet. It has a name, it is a person. I have got Sammy the donkey.

People cannot come to that, but they can come to the Leicester Square

theatre on the 28th of July. You're playing Edinburgh as well? I will be

at the Edinburgh Festival from the 3rd of August, doing my show. Will

you come, let me know. We will all be there. Fabulous. I will not turn

that down. It is an offer I cannot refuse, clearly. Talking about the

Edinburgh fringe-mac, that is where you started. You did an amazing show

with Russell Brand. Newport started at that time. Yes, we were babies.

In that whole month, myself, Russell Brand and another comedian called

Mark, we did a show where we did 20 minutes each. We were all complete

unknowns. Russell used to go out dressed as the wok man.

has found to go with Olia's beautiful chlodnik.

I remember in the whole month only one person bought a ticket. We let

loads in for free. Only one Tibet was bought, that was Omid! I love

him. He's amazing. He was my first-paying audience

member. He is brilliant. But not as

brilliant as you but brilliant! It's what I love about stand-up. You are

only ever in competition with yourself! There you go.

Now to recap. I am making a delicious plum sweet and sour

dressing. It has cinnamon, star anise, lime juice. So you can't to

cook it down and reduce it. So it is nice and clear and a little bit

syrupy but it does not matter, it is all about the flavours.

Once you have done it, you pop it into a sieve and strain the

flavours. It is a beautiful plum sauce. You can use the sauce for a

stir-fry, a salad dressing and it keeps in the fridge for about a

week. It is gorgeous. I have some ready-chilled in the fridge.

You mean, you are not going to let me drink it, boiling hot?! Have a

little taste? No but have a little taste of that. Oh, that is yummy.

I could dip lettuce in that and eat it while I watch telly, with my

donkey. I have softened moneying bean

noodles. I want to get them cold. But the ingredients are on the plate

it is a bit of green, a bit of red. It is auspicious. Traditionally we

have this at Chinese New Year. You need the noodles for longevity,

Daikon as it means growth. Carrots as they are red, symbolising red for

prosperity. And they make you see in the dark.

Yes! Absolutely vitamin A! And if you don't have a spiraliser, you can

thinly slice it? Yes, or use a mandolin.

A mandolin? It is not a musical instrument! It is not a banjo! Now,

I have crispy wonton skin. Have you been doing all of that

while I'm chatting? You guys are magicians.

Magical! There are spring onions that go on top. And now, this is the

bit we are waiting for. Traditionally, we have this at the

plate. We say lots of things to welcome the New Year. So red for

luck, wish it luck in abundance. Fish means abundance.

SPEAKS IN CHINESE. Fantastic.

I am a bit Chinese. I had my DNA tested. They tell you your genetic

make-up. It is a little like star signs. I am a mixture of everything,

as are we all. I American-Indian and Chinese! That

is why your Mandarin is so excellent.

It is my love of calligraphy. And 0.2% and in that will, which

explains my clumsiness of sharpened flint! -- knee ander that will.

Now, we toss the noodles with the other ingredients as high as you

can. The more you toss them up high, the more wealth and happiness and

health comes to you. So you mix them well. It is a huge

plate with a crowd. It looks beautiful.

I must be careful so I don't get this over your lovely top.

That is OK. I have more tops. One on and one for the wash! Let me get

salmon for you, so there is a dainty mouthful! Oh, yeah, because I'm very

dainty! Nina is not so dainties as I read last night.

Oh, you are reading my book. Yes, Nina is in trouble.

That is the character in my book, not me!

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

It could be her food heaven, aubergine.

The aubergine are dusted in five spice and grilled then garnished

with a Chinese style salsa verde of spring onions, garlic,

It's served along with crispy Mongolian lamb wraps.

Or it could be her food hell, chilli.

My Sichuan style beef stew is perfect for this.

The beef is cooked slowly with tomatoes, garlic, shallots,

fresh chilli and chilli bean paste with a little sugar.

Are you OK there? Good luck with the long noodles, they symbolise long

It's served with wok fried fennel flavoured steamed buns and a fresh

As usual, it's down to the guests in the studio and a few

of our viewers to decide, You can see the result

at the end of the show. Now let's get a recipe

He's casting his magical culinary gaze over chocolate today

There are hundreds of varieties of chocolate on the market. For

Raymond, 100% dark chocolate is irresistible.

It I love this the most. So many lovely qualities. Wonderful

flavours. When you feel sad, let's have a bit

of chocolate, a little bit of pressure, let's have a bit of

chocolate. Happy, let's have chocolate. Always have chocolate in

your cupboard it is always de riguer. He is taking a selection

ranging from the sweet milk chocolate to the darkest available.

Regard... I have decided to change the system, we pay by chocolate now!

So, we do a little bit of tasting with chocolate now. Who doesn't like

chocolate? Number 9 is the cheapest, containing 20% cocoa solids.

You like number 9? Yes. . Most of you loved the number 9. It is the

worst chocolate. It is highly sweet. It is addictive. It is the

sweetness. It has only 20% cocoa content. I

feel so disappointed. So from tomorrow, we are going to have a

chocolate tasting every day at 4.00pm.

Yay! Adam! I ask you this morning. I was clear about it. Raymond's next

recipe is a chocolate delice, a rich, dark chocolate tart with a

nutty base. It is like a tart au chocolate. The

base is Cadbury's bran flakes. You crunch them up nicely. You make a

praline. You can buy it in any shop or make it yourself.

Praline piece is easy to make, blitz equal quantities of roasted

hazelnuts and caramelised sugar in a blender.

Then, add the flakes to your hazelnut piece.

You don't need to be a chef here you need to be a good builder. It is

like making cement. Voila! Now, that is the base for my tart. Taste it.

Really, really lovely. Yamy. Place the mixture between two sheets

of greaseproof paper and get ready to roll.

Adam! A rolling pin, please. I want a big one.

. That's fine. Bien. And it has the wonderful nut texture here. Adam!

Now a palette knife, please. Thank you very much.

And that's it. I'm going to keep it in the fridge.

Now, rechocolate. Let's go. Next, the filling for the chock late

tart. I want to boil my milk and cream

together with the eggs. Tres bien. Now, it is rising up. I'm

going to pour it over my eggs. The eggs, the magic of the eggs is

binding the cream. Now we will continue to add the

chocolate. Beautiful chocolate. Voila.

For this, Raymond is using a dark chocolate, containing 70% cocoa

solids. That's it. Beautiful.

Yes! When the mixture is smooth, pour it into a pastry frame.

Voila. Then, put it in the fridge to set

for at least six hours. Voila! While the tart sets, prepare

the declarations that will transform this simple dish into a work of art.

First, make a caramel. Melt sugar in a heavy-based pan until it is rich

and golden in colour. I want a darker colour, so I can

give a bit of flavour to my caramel. Put a roasted hazelnut on a cocktail

stick, dip it in the caramel and pin it on Blu-Tack to produce a long

tail. Look at that, beautiful.

Next, a light coffee foam. Add melted gelatin to a light coffee and

whisk until frothy. You have the richness of the

hazelnut in the praline. And then the richness in the coffee with the

air and the lightness of the foam. Once the cake is set. Dust it with

chocolate. Just dust it. So lovely. So simple.

Here is just a little garnish. Very pretty, very dainty. Voila.

James Martin is getting nostalgic for his childhood.

He's revamping a 70s classic, prawn cocktail.

He's serving his with big tiger prawns and langoustines then making

a Marie-Rose sauce with a little extra splash of brandy!

You may think it's been EGGS-tremely hot outside this week

but the temperature is about to reach BOILING point

in here as Martin and Olia take their CRACK at the Saturday Kitchen

You can see how they get on in just a few minutes!

And will Shappi be facing food heaven, Grilled aubergine

Or food hell, A spicy Sichuan style beef stew with fennel

You can see what she gets at the end of the show.

There's a special day in the Peruvian calendar

yes, national Independence Day. We are going to make a dish called

chupe. It is a twist on that dish, nice and light and summary. I would

love you to chop and garlic. What does chupe mean? It comes from the

word to suck. It originates from, the Inca warriors, when they were

young, and training, they would go through fasting as well. Young

maidens would make this gorgeous dish of prawns, river prawns. When

they finished fasting, when they had finished their training, they would,

and they would say, this is finger licking good, this is for you, our

soldiers. It was a nod to them, to seduce them. To enchant them and

refresh them and give them strength. This dish is that good. Yes, it

comes from the Andes. You're saying that your grandmother is from that

city. She is more from the north. They make some gorgeous other dishes

there as well. I guess they were all a big influence on me when I was

younger. My grandmother used to send me these beautiful food parcels. She

did that when I was a kid. That is lovely. We had lots of different

types of chillis and grains. I am crying. I am sorry. It is really

touching, the story, because -- but it is because of the onions. She

used to send me those dishes and they were the inspiration for a lots

of my kicking, especially the type of cooking from the Andes that I

have been doing lately. That is brilliant. You go back to Peru at

least a few times a year to get inspiration? Yes. I have just come

back. We are opening a new restaurant next week. I am always

doing these trips for research. I was in the Amazon last year, the

Andes this year, and I go back to see my mum as well, and my brothers

and sisters. This is for you. Thank you. Sorry. I have got garlic for

you. We do not know very much about that part of the world. There is so

much more to discover, so much regional cooking. How many regions

are there? In Peru, there are 24 different regions. They are split up

into three areas, the Andes, the Amazon and the coast of Peru. Each

has their own cuisine. We are just scratching the surface of what the

cuisine in the Amazon is like. The Andes, all these wonderful super

food grains and nutritious ingredients come from there. I love

cooking with them. It is incredible. If people did not like prawns at

home, what did you use instead, there is a substitute? You could use

carrots are sweet red pepper. I am just going to use theirs, panca

chilli. It is smoky, native to Peru. You have some Amarillo chillis as

well. Yes. Is Shappi a bit worried over there? They are quite aromatic

rather than spicy. Yes, not so strong in that way. This one is a

bit prettier. Very tasty, very aromatic. It is not punch

in-your-face type chilli. I like not being punched in the face. Sometimes

food does that. Yes. These are very aromatic. They are friendly chillis.

I am making a mash for you. Any wax a potato. I have boiled them and

taking them out. I am just sweating off these prawns. I am half cooking

them. I am going to put them back in the pan in one minute. You want to

flavour them. It smells amazing. You want the onions to be translucent.

Yes, thank you. This is interesting, evaporated milk. Just a touch of

evaporated milk. It is easy to have in your cupboard. Peruvian cooking

is very simple. A wonderful chef, the executive chef, he makes

gorgeous dishes and makes them look beautiful. When I come in, it is

about soulful, simple cooking, the stuff you will find in your local

supermarket. Would this dish be like the national comfort food? It is

like chowder, like a stew. It is one of many in that way. We have so many

national dishes. Dishes with fish and chicken and vegetables and

grains. It sounds good. We have got the stock. Excuse me. This is some

lovely prawns stop. That is made of the prawn head? What else is in the?

Prawn head and fish stock. Boil it down. You could use the crayfish.

Yes, delicious. If you do not have that, you could use chicken stock.

All these dishes, what I am trying to do is delve back into the history

of Peru, bring it to a contemporary level. I am just trying to focus on

taste. It is the birthplace of so many ingredients. It is really in

right now because there are so many different influences. You have

Chinese Peru being cuisine, the Japanese, you know. Yes, all the

regional variations. Really, the world is your oyster sauce. That is

a bad joke. I am so touched that you want a joke of mine. They are pretty

awful most of the time. I will put in some broad beans. I boiled these

earlier and peeled them. This just brings out the colour, boiling them.

One of the beautiful things about food from Peru, it is all the

different colours, it makes the dishes stand out. Apparently broad

beans, the Romans thought they were a little devil like dead souls. That

does not sound very appetising. They are absolutely delicious, so do not

let that put you off. It is a weird fact I had in my head last night. We

do a lovely bride beamed dip in a restaurant. It is so wonderful. Look

at that, so vibrant. You have make these chilli paste in there. --

mixed the. Is that feta cheese? Guest, we normally use queso fresco.

This, this is something you can find locally. I wanted to make it more

simple for you. This is lovely delicious cooking. To celebrate

National Independence Day next week. We are having a party and one of her

restaurants. We have a live band as well. Are we invited. Is the donkey

invited as well? Everyone is. We are very close. We swap outfits.

Fantastic. That is beautiful. Remind us what that is. Chupe, it is a

twist on a classic dish, made with prawns and broad beans. It is a dish

that is coming up in a new restaurant, to celebrate National

Independence Day. Fantastic. This looks amazing. I hope you like it.

Big in. Feta cheese and prawns together, my favourite thing. It is

not that spicy. It is real comfort food. You say you can use queso

fresco. Any raw sort of cheese? Yes, anything with a bit of acidity.

Usually it is like chowder. We have the cheese makes them to it into the

soup part. I have made this light for summer. It has a nice kick. Not

a punch in the face. It is gentle. It is a case. -- kiss. He is a poet.

I have one food joke, can I tell you it? Yes. I have lots of Kurdish

people in my family. I traced them and they have lemon orchards, so

they are lemon curds. You can have that. Brilliant, we will swap. Let's

see what Suzi has chosen. Martin, your lovely creamy, spicy

prawns need careful wine matching. I have got to choose one which will

not clash with those strong flavours. That could be a lovely dry

rosy. One like this would make a really refreshing summary

accompaniment. I have gone for a white wine from South America. It

has the perfect balance of bright, fruity flavour. My choices Errazuriz

Sauvignon Blanc. It is from chilli. There are so many around today.

Various different styles. Think of the premium version like this as

very fruity, with fresh acidity, and perfume. There is lots of Goose

Prayad Lane leaping out of the glass. There is a lot going on with

this dish, lots of robust flavours, but I think this wine can take them

on. There is that gorgeous, vivacious fruitiness which works

well with the kid of the chilli in the recipe. Then there is the fresh

acidity across the palate, perfect for cutting through the creaminess

of the dish. At the end, very dry indeed, a little hint of herbaceous

Grassi must. That money is beautifully with the most important

ingredient, those wonderful king prawns. What a sensational seafood

dish to spice up her weekend. Here is this Chilean white wine to enjoy

with it. Cheers. Lovely. I know we are only supposed to taste the

dishes... INAUDIBLE

It is wonderful. What do you think of the wine? It is fantastic. Each

of her restaurants are completely different so we have different

wines. We have served this as well. It is an old friend. It goes

perfectly with this dish. She is always spot on.

Now let's get a taste of Britain from Brian Turner

They're walking along the River Thames footpath today

but things are about to turn a little cheesy!

Our journey through the Thames Valley begins

in the shadow of Windsor Castle, home to Her Majesty the Queen.

And what better way to get acquainted with Royal Berkshire

I should have brought the corgis, but instead I've got Brian!

That's if I can persuade him to get his walking boots on.

Well, here we are on the fabulous Thames path that runs 184 miles

from the Thames Barrier to the source of the Thames,

all the way down there in the Cotswolds.

And here we are outside Windsor Castle.

And we're so close to London but yet great producers.

We've got wonderful cheese and these swans remind me that

we are not far away from the iconic Aylesbury duck.

Hang on a minute, I thought this was A Taste Of Britain,

Brian, you should never turn down the chance to explore

a beautiful area like this on foot.

But the Thames Valley also has a rich variety of specialist food

I've heard there's a family-run cheese company not far away,

It's like, erm, round the back of someone's house in suburbia.

Two Hoots is run by husband and wife team Andy and Sandy Rose.

Operating in converted outbuildings in their garden,

the dairy produces a large array of handmade blue cheeses,

some made using the milk from their own herd of goats.

Andy and Sandy are making the latest batch of their award-winning

I think that Brian may live to regret bailing out on our walk

as I've volunteered us for a bit of hard labour.

At the stage we are now the curds and whey are in the vat.

The vat's been heated up, so the curd has set.

We've just kept it moving now before we whey off.

The texture of that now is telling us that's ready to whey off.

Janet you can get your hand in and just...

Do you normally do this by hand, this stirring?

So it really is a handmade cheese.

I'm fascinated that you spend a large part of your day swimming

through cheese without ever putting your head under water.

Now we are actually ready to whey off.

When you say whey off, you don't mean weigh it in weight.

It's not easy to say for people to understand, is it?

Time important is this, you have to do it at the right

Yeah, yeah, because you can end up with a too acid cheese that'll make

it dry, erm, hard, so it's quite crucial to get the whey

The modern machinery that Andy and Sandy use today is a far cry

from when they first began experimenting with cheese

I decided that I wanted to have a go at making soft cheese,

and we just had our own goats that we've had a little bit of milk from.

So I made the curd cheese, hung it in the bag in the shower!

We, within six months of really doing the first Barkham Blue

in a tiny little 100 litre vat, we won best new cheese

The best new cheese at the World Cheese Awards!

That is some award for your first award.

That's like winning an Olympic gold at your first attempt!

We're now ready to take the curds out into the moulds.

Basically we want to get a lot of the whey off like that,

Can you press it down with your hands?

Because it's a soft cheese, it doesn't get pressed at all.

Put it on there, it saves your wrists.

Am I doing more? That's it. No wonder you are thin. This is

great lifting. Is that right? Lovely.

It's not a competition. I'm on a roll! I play tennis and

illicit weights. That's my tennis arm! I'm not doing it for much

longer! Oh, she is chickening out. I have done the most! You have done

nothing like it. Andy, take over. I want to taste the

cheese. Well, Janet, the tennis arm may have

served you well but after all the hard work, we need to sample the

fruits of your labour. When you say young, how old is that?

This is three weeks old. I was in a restaurant, the cheese

waiter told me the order to eat the cheese in. You think he was doing me

a favour. He are a strop. You are different to most people, in

all fairness. I thought he was being patronising.

The strongest cheese, first, what is the point of having the milder one

afterwards? He is right, Janet. Brian, thank you! This blue has dark

blue veins and a smooth Bury flavour without the harshness you get with

some blue cheeses. Although it has the nice Bury texture, we have to

wait for the flavours to come through.

I would not want it stronger. No, I wouldn't.

I would. Try this, then, Janet.

How old is this cheese? Nearly ten weeks old.

You like that? I thought you could have the difference.

To me that is too strong. No, bring it on, I like this cheese.

You can take the other bit with you, then!

Right, it's time to answer a few of your foodie questions.

Each caller will also help us decide what Shappi will eat at the end

of the show. So who do we have first on the line?

Millie from London? You are on the line? Yes.

Fantastic. What is the question. I have a barbecue coming up, I would

like interesting recipes for the barbecue.

Sure. Get a couple of poussins. And

spatchcock them and cover them in Kaffir or plain yoghurt. Salt, lemon

zest and lots of chopped coriander, basil, dill and tarragon. Keep the

herbs afterwards. Barbecue the chicken in the marinade. And then

lots of the same fresh herbs on the top when it is done.

Awesome. If you don't know how to spatchcock the chicken, get your

pusher to do it. That sounds delicious.

Now, what dish for Shappi? Heaven or hell? Sorry, hell! Now, Shappi, you

have a couple of tweets? I do indeed. Mark says: I have a dinner

party next Friday, thinking of a Peruvian theme. Any suggestions. My

guests like shellfish. Fantastic, I suggestion Mark that

you create a ceviche. With the prawns you can boil them also with

the octopus and olive sauce. That is perfect with the seafood, ceviche,

just raw, chillies, lime juice, coriander, salt. Beautiful.

I love it, just a little bit of raw octopus.

Or you can use salmon? There you go. Or bute root is fantastic too.

Another tweet, Shappi? A recipe for home-made barbecue spiced rub. It is

very important. OK a full recipe? I think salt,

sugar, smoked paprika, cumin, coriander, a little bit of spice you

like, lemon, rub it, leave it. Cayenne is the key. I like smoky

cayenne? And a nice hot paprika. Fantastic.

OK, let's go back to the phones. It is Hoy-lan from London.

I would like tips for pork belly to make it crispy.

In Peru we have a dish called chicharrones. So with the pork

belly, put it in water and reduce it for a long time then leave it. The

fat comes out on its own when it is soft. Then it crisp up and it is

delicious with a bit of salt, cumin and just any dip you want.

Fantastic. Sounds amazing.

And the trick is, if there is no even cooking, maybe turn the pork

dish halfway through to get the even crispy skin. It is really low and

slow that is the trick. So, what dish would you like to see

for Shappi, Hoi Lam? Heaven! Linda from Edinburgh, what would you like

to ask? Hi guys, after eating meringues, you have egg yolks over,

I would like a recipe for using up the egg yolks, other than omelettes

or scrambled eggs. You can make a delicious egg fried

rice even without the egg Whites. So make the rice lovely and golden, the

leftover rice with ginger, garlics, spring onions, peas, Shrimps, give

it is fry and then in with the egg yolks lightly beaten and mix it

together with soy sauce, toasted sesame oil and a hint of ground

black pepper. I hope that is OK. Lovely, thank you.

What dish would you like to see, heaven or hell? Heaven! Yes!

Right it is Omelette Challenge time. Olia, have you been practicing?

Yeah, sure! You don't sound confident! Martin? Not lately and

never in a wok. So this is a first. Yes, I have thrown a spanner in the

works with a wok. It should be superfast.

A three-egg omelette. It must be delicious, you have the chopsticks

there. Feeling good? Fine! We need the clocks on and then, you guys,

three, two, one, wok-on! Oh, oil, not butter! We have had an

issue with the clocks but we are timing them.

There is an issue on the screens. Lovely.

What do you think, Shappi? My heart is in my mouth! Right, both at the

same time. Brilliant. Great stuff.

We did it! That was wokking good! Much better than a frying pan.

Delicious. I caught a little bit of shell.

Mmm lovely and golden. Wonderful, beautiful.

They both make it... So, let's see. Martin first.

33. .50. Sorry, Martin, you were not quicker, you didn't quite do it.

There you go, you can take that home.

Olia... Yes? 33.49. It is almost neck and neck. You can

take that home. But, don't worry, because...

# Feeling hot, hot, hot # Feeling hot, hot, hot!

# Feeling hot, hot, hot # Feeling hot, hot, hot!

So will Shappi get food heaven, Grilled aubergine with crispy

Or food hell, a spicy Sichuan style beef stew with fennel flavoured

We'll work out the scores whilst you enjoy some nostalgic

Today he's taking us all the way back to the 1970s!

Patience may be a virtue, apart from when it comes to sinful British

puds! And in his kitchen, food historian, Gerrard Baker is delving

into the earn begins of a perennial British classic.

What a splendid thing the trifle is. A true home-cooked treat. Layers of

jelly and sponge fruit, wonderful custard, whipped cream and glace

Cherries and hundreds of thousands on top. So much going on, how do all

of the different elements get into the modern trifle? The really clever

thing about Hannah Glace is that she amalgamated all of the lovely

ingredients into one dish. An awful lot of history in an awful lot of

pudding. Eating trifle featured quite a bit

in my 1970s childhood. One dish featured more than most and appeared

at the start of every dinner party - the classic prawn cocktail. I am up

in the treat factor, using langoustines, and all enveloped in a

home-made matchie rose sauce. I am using a combination of

langoustines and prawns. You can buy them frozen but with the shell on.

You can cook them. But we are steaming them. It is a more delicate

way of cooking prawns, especially langoustines. If you overcook them

they go flaky in the centre. So to keep them firm we steam them.

About 1.5 minutes. To make the mayonnaise. You start off with that

traditionally, with mustard and egg yolks.

Just a little bit in there. Then we need to add some plain oil. One

thing you don't want to be doing making mayonnaise is adding olive

oil. It has far too much flavour. Brilliant for dressings but which

mayonnaise, you want a standard veg oil. To begin with, add a few drops

of oil at a time. Making sure that it combines before adding the next

few drops. When it thickens, you can pour the rest of the oil in a steady

stream. The misconception with the mayonnaise, the more oil you add,

the thinner it gets, it is the opposite. The more oil you add, the

thicker gets. The classic mayonnaise is lovely and thick and the water is

boiled ready for the prawns and the langoustines. As the prawns take

longer to cook. I will pop these in first. race in

Pop the lid on race in and cook these for about a minute and a half.

To finish off the Marie Rose sauce, add some Worcester sauce,

a few drops of Tabasco, a touch of brandy and finally,

these And really, the amount of ketchup to mayonnaise

should be about one third ketchup, two thirds mayonnaise cos

you still want to keep that mayonnaise sort of flavour.

And there we have, you know, that simple, classic-looking sauce

Great colour, fantastic flavour cos we've made it ourself.

We can just season this up with some salt, little bit of black pepper.

What I think it needs is just a squeeze of lemon.

Now, I remember dishes such as this when I was a young kid,

when I used to go with the family, with my sister, and we used to go

to those steakhouses back in the '70s and I used to have

And steak that was always well-done, even though you asked

Dishes like sort of prawn cocktail have been around for so long,

they should be back on our menu, I think, cos when you realise how

simple it is to make, I think you'll do it more often.

At the same time, now, we can add our langoustines cos

these are only going to take about a minute.

Once the tiger prawns and langoustines are cooked,

take them out and allow them to cool for around 10 minutes

Now, I was going to go very traditional and use

But a little lettuce like this will do or a nice little sort

Something like that would be really nice.

What we're going to do is basically just rip this up.

This is a combination of honey, vinegar, herbs, bits and pieces.

But just an ever so slight amount of dressing.

And then I had to sort of hark back to the 1970s, really,

Especially for a dinner party, I think this looks sort of kitsch.

And then you can pile the lettuce on there.

Often, when you're doing sort of dinner parties and you want

a treat, choose something that's simple, and you don't really get any

But done properly, with really nice prawns.

To finish this dish in true '70s style, I like to garnish it

with a slice of lemon, some cress and a pinch of cayenne.

You can't have prawn cocktail without bread and butter.

This sumptuous treat couldn't be further from the pink

goo in a glass many of us might remember.

It's posh enough to serve any dinner party.

Or for pure indulgence, just make it for yourself.

Now, that would be a treat and a half!

And it goes to prove, some of the best things

I'll have to take your word for it, James.

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

Your heaven is aubergines, which I'll slice and dust with five

spice powder then cook on a hot griddle.

Or you could be having food hell, these chillies and chilli bean paste

which I'll use in my Sichuan style beef stew with tomatoes and garlic

What have I got? Please tell me I have aubergine. The callers wanted

food heaven. It was also down to the showers, and they all wanted heaven.

We are in heaven, officially, fantastic. Let's cook. Let's get rid

of all the food hell ingredients. Let's get on with food heaven. We

are going to do the grilled aubergines. We have got baby

aubergines. I know you like these. They are so cute. Can the top? Come

and watch my show. To me, everything looks like a microphone. It does.

That is what I used to do as a child, I spoke into an aubergine and

pretended I was doing Beyonce or whoever was big event, Kylie

Minogue. We will pretend that this is Kylie Minogue. We will seize on

this with five spice powder. Not very spicy. Just some oil, salt and

pepper. We will grill them slowly, two minutes on each side on a hot

grill. We will get some nice lines charred on them but solved in the

middle. I will serve that with the Chinese salsa verde. That is the

first dish. You're getting two dishes. We have got delicious lamb

Phillips. I have got really nice next bullet. You could use like

steaks if you wanted. I will take a little bit. I am role chopping this.

It is easier to slice into strips. I always like this at parties, not

helping, just nattering, being annoying. Being a donkey. Yes.

Lovely. We are going to get these into nice thin strips. We will do a

super quick marinade. We will have a little bit of heat from the pepper,

a floral note. We also have fermented bean paste, soy sauce,

some hoisin sauce. These ingredients you can get really easy at the

supermarket. How do you never chopping your fingers of? I have

chopped off some before. I have got used to it. Get rid of that. Just to

show, with Chinese cooking, you do not need lots of meat to flavour

dishes. Especially if you add something in Spencer is like lamb

Phillips. A little goes a long way. It will make them past the dish. I

need my marinade ingredients. My ingredients are over here. All this

beautiful seasoning. -- it will make a wonderful dish. We have got some

hoisin, we have got some salty bean paste, soy sauce, a little bit of

rice wine. A pinch of salt. Chinese five spice, just a hint. And we have

some pepper. Just a little bit. I will not tell anyone. I will not

tell me. OK. And then some potato starch. It smells gorgeous already.

And then in with a good amount. This is sweet potato flour. You can use

tapioca starch if you wanted to. I do not know what to do with my

hands. Can I hold an aubergine? Yes. I will throw them in. Then we turn

them around and do I turn the key down a little bit? Yes, turned the

heat down to medium. You want them to be smoky. Chard. I love the

charred skins. Sometimes you will see that the medal starts to bubble

away. That means the centre is getting nice and soft and delicious.

Shappi, if you were to cook aubergines, how would you do it at

home? Iranian, Persian style. You're meant to fry them, but I would beg

them to be healthier. I do it in coconut oil now. It horrifies my

mother, but she tried it and she said, that is quite good. I do not

like them to be too early because they absorb everything. I flesh. For

some people, aubergine as a means to an end, as sponge, but I respected

more. You have got lots of smoked aubergine dips in that part of the

world. Stuffed aubergine. So good. While the guys are prepping that, I

will make a base for the Rams. Mongolia has hot and cold

extremities. They do not have the luxuries of iceberg lettuce and

flowers and that sort of thing. Really they would just have lamb,

chopped up, stir-fried, coriander, pungent herbs like that, soy sauce

and a quick marinade. That is it. But we are going to go to town and

fries and garlic. A little bit of garlic. The friend to every

aubergine, the courgette, the sister vegetable. Absolutely, we have got

bad. Courgettes, peppers, it is like Nina and her two best friends. We

were talking earlier about your book. Remind us again. Nina Is Not

OK. It is about a 17-year-old girl called Nina. Her mother goes away to

live in Germany and she goes to live with her best friend's father. It is

a dark sort of comedy. It is dark. It is difficult to talk about

without giving away the plot. It is really funny. Adult themes. I could

not put it down. I started reading it last night. With the first

chapter, you really get a sense of her character. I think she is

struggling to get the sense of her character. She is very lost. She

goes on a very, very painful journey. You know, I got the ideas

and inspirations from so much that went on in my own life. So much

stuff that we hear on the news. My friends who are teachers talk about

this sort of thing. Stuff getting on the Internet that their pupils do

not want, that causes pain to them. It is quite difficult. My character

has her 18th birthday in the book. It is quite difficult, difficult and

different, maybe, to go from being a stand-up comedian to writing? It is

so different. I have been doing stand-up for 17 years and this is my

first novel. Because the themes of the novel are so serious, I find

that writing it was a joy, but totting about it, for me, I am out

of my comfort zone. I had a book reading at the Latitude Festival

recently. I found it very challenging to be serious. But it is

a serious book. It is not something, if you have read part of it, you

will know. There are not things that you can jazz hands your way out of.

Nina gets trunk again and gets into trouble. There is none of that. It

is not without humour. Like so many young women, she has a great sense

of humour. Great. We cannot wait to read that. Do not read it while

you're cooking. I will not. We have got to speed up. It is almost time

for the end of the show. You guys stress that and I will get the wine.

Dig into the aubergines. Lovely. OK. Great.

To go with this, Susie has chosen Vinedos Barrihuelo Rioja Crianza. It

is ?7. It is a bargain. It is from 2012. Try that, is that food heaven?

Perfection. It is very hard. Would Sammy approved? My donkey, yes. Can

I just rose, the donkey is a costume. I am not so lax about

animal rights I am talking about my pet donkey. Cheers to Sammy.

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

Thank you, Olia Hercules, Martin Morales, Shappi Khorsandi

and cheers to Susy Atkins for her great wine choices!

All the recipes from the show are on our website.

Next week, the wonderful Matt Tebbutt is back as your host!