24/02/2018

0:00:06 > 0:00:08Good morning!

0:00:08 > 0:00:09I hope you're hungry because we've got

0:00:09 > 0:00:1190 minutes of fabulous food to inspire you.

0:00:11 > 0:00:19I'm Michel Roux and this is Saturday Kitchen live!

0:00:36 > 0:00:38Welcome to the show!

0:00:38 > 0:00:40Cooking with me today are two brilliant chefs -

0:00:40 > 0:00:43Robin Gill and Pam Brunton!

0:00:43 > 0:00:46And on the drinks duty this week, it's Olly Smith!

0:00:46 > 0:00:49Good morning everyone!

0:00:49 > 0:00:54Good morning, great to have you on the show. Robin, it is your Saturday

0:00:54 > 0:00:58Kitchen debut, welcome to the show. You train with Marco Pierre White

0:00:58 > 0:01:01and Raymond Blanc, two icons, before opening your own restaurant just

0:01:01 > 0:01:04around the corner from here.Yes.

0:01:04 > 0:01:06What are you cooking today?

0:01:06 > 0:01:10My version of bacon and cabbage but the bacon will be applewood smoked

0:01:10 > 0:01:14eel and a fried egg seeing as it's breakfast.Of course, everything

0:01:14 > 0:01:19tastes better with an egg on top. Especially in the morning.

0:01:19 > 0:01:23Pam, welcome back.

0:01:23 > 0:01:28You are cooking a celebration of springtime.Burnt dumplings with

0:01:28 > 0:01:36wild garlic and leeks and some fresh and sweet heart...Despite the

0:01:36 > 0:01:42weather we're hoping it's springtime.Believes are very small.

0:01:42 > 0:01:46It's the first indication of spring. But you've got to have some

0:01:46 > 0:01:49optimism.Absolutely.

0:01:49 > 0:01:53Olly - some really interesting flavours there.

0:01:53 > 0:01:57Superb flavours I love the sound of the optimism. I've chosen two

0:01:57 > 0:02:02scrumptious wines, absolute treats with the dish, one from New Zealand

0:02:02 > 0:02:05and one from Italy but for heaven and hell I'm going to choose two

0:02:05 > 0:02:09brilliant value wines.We do like a bit of value.

0:02:09 > 0:02:12As always, we've delved into the BBC archives to bring you highlights

0:02:12 > 0:02:14from the biggest food stars including Rick Stein, Raymond Blanc,

0:02:14 > 0:02:15The Hairy Bikers and Nigel Slater.

0:02:15 > 0:02:17Our special guest is the primetime TV

0:02:17 > 0:02:22presenter who is the face of a thousand

0:02:22 > 0:02:25shows including, Big Brother and, more

0:02:25 > 0:02:27recently, Long Lost Family.

0:02:27 > 0:02:29She's a fitness fanatic and raised millions for Sport Relief

0:02:29 > 0:02:30with her 500-mile triathlon.

0:02:30 > 0:02:33She also loves her food and has four successful cookery

0:02:33 > 0:02:36books, no less!

0:02:36 > 0:02:40Please welcome the wonderful Davina McCall.

0:02:40 > 0:02:49APPLAUSE How are you?Welcome. We could do

0:02:49 > 0:02:54the show in French, couldn't we? They might find it a bit boring.

0:02:54 > 0:02:58They might go back to the Winter Olympics, we don't want to do that.

0:02:58 > 0:03:01When I start talking French I suddenly go French, the hair and my

0:03:01 > 0:03:09mouth. It's him, honestly. I thought Michel Roux. Mike Wood like this

0:03:09 > 0:03:15top.Let's move on. Divina, welcome to the show.

0:03:15 > 0:03:18So Davina at the end of the show I'll be cooking your food

0:03:18 > 0:03:19heaven or food hell.

0:03:19 > 0:03:21What's your idea of food heaven?

0:03:21 > 0:03:29Heaven, I love slow cooked lamb when it's falling off the bone. I love

0:03:29 > 0:03:32the sweet potato. I want a kind of have sweet potato with everything if

0:03:32 > 0:03:37I could. So, something with those two things.That sounds good to me.

0:03:37 > 0:03:39I've got something I'm pretty sure you will love.

0:03:39 > 0:03:41And your food hell?

0:03:41 > 0:03:49Food hell, liver, even the smell. I've tried to like liver, I just

0:03:49 > 0:03:53can't do it.Maybe you will be persuaded today.And anchovies, I

0:03:53 > 0:04:01don't like the fish smell.

0:04:01 > 0:04:03So if the viewers give you heaven, i'll

0:04:03 > 0:04:06give you a wonderful dish with both lamb and sweet potatoes.

0:04:06 > 0:04:07Yes, give me that.

0:04:07 > 0:04:09I'll sear some succulent lamb shanks, then braise them

0:04:09 > 0:04:12in a saffron, cumin and tomato sauce and serve them with your other

0:04:12 > 0:04:14heaven, spicy sweet potatoes and, just for good measure,

0:04:14 > 0:04:18I'll throw in some homemade paprika crisps.

0:04:18 > 0:04:24But if Divina gets hell it's not going to be won but four hells.

0:04:24 > 0:04:28What?

0:04:28 > 0:04:31Liver, aubergine, anchovy and kale.

0:04:31 > 0:04:38The reason why Cal is a hell is you have too much it so much, Masoe chit

0:04:38 > 0:04:48-- kale. It's just a leaf! I love a kale. Crisp. You are not getting a

0:04:48 > 0:04:51kale crisp.

0:04:51 > 0:04:54I have found a way to combine all of Davina's worst

0:04:54 > 0:04:55nightmares in a quinoa tartlet with

0:04:55 > 0:04:57aubergine two-ways, pan-seared chicken livers, kale leaves and

0:04:57 > 0:04:58anchovies.

0:04:58 > 0:05:01But you'll have to wait until the end of the show to find

0:05:01 > 0:05:03out which one the viewers vote for!

0:05:03 > 0:05:05So everyone, just go to the Saturday Kitchen website

0:05:05 > 0:05:07before 11am this morning and get voting!

0:05:07 > 0:05:08We also want your questions.

0:05:08 > 0:05:10You can ask our experts anything, just dial -

0:05:10 > 0:05:110330 123 14 10.

0:05:11 > 0:05:15That's 0330 123 14 10, get dialling now!

0:05:15 > 0:05:18As always you can also join the show on

0:05:18 > 0:05:21social media.

0:05:23 > 0:05:25My word!

0:05:25 > 0:05:28Right, time to get cooking!

0:05:28 > 0:05:35Robin, let's go, chef. We have wonderful ingredients, including the

0:05:35 > 0:05:35start of the

0:05:35 > 0:05:36wonderful ingredients, including the start of the show.Applewood smoked

0:05:36 > 0:05:43eel, my version of baked cabbage. I am a Savic for bacon and cabbage, I

0:05:43 > 0:05:48have it on a T-shirt. First of all, wonderful spring cabbage, I've got

0:05:48 > 0:05:51some aches, applewood smoked eel, and some amazing greens from our

0:05:51 > 0:05:55farm as well so if you could take off the outer layers of the cabbage,

0:05:55 > 0:06:00blanch them and we are going to dehydrate them.Fantastic.While you

0:06:00 > 0:06:04are doing that I'm going to cut straight through the eel. Tell us

0:06:04 > 0:06:09about deals while chopping it up. It is quite controversial, I wanted to

0:06:09 > 0:06:13use eel for the show. If you look at the sustainability of the EU on the

0:06:13 > 0:06:19website it says it is level five. Level five means that it's an

0:06:19 > 0:06:23absolute no, no, even farmed it is a no, no so I didn't trust it because

0:06:23 > 0:06:27the lady I've been buying deals from all of these years, she sends me

0:06:27 > 0:06:31little updates of what is going on and we looked into it a bit further,

0:06:31 > 0:06:38and looking at what is happening, eels are born at sea, they have to

0:06:38 > 0:06:42get upstream, and when they are going upstream they come across all

0:06:42 > 0:06:49sorts of obstacles. So they will hit certain barriers, they will hit

0:06:49 > 0:06:53water plants and things like that. There is huge obstacles along the

0:06:53 > 0:06:58way. They are in decline because of these obstacles. What they have to

0:06:58 > 0:07:01do is invest in it so that anybody who is responsibly fishing for eels

0:07:01 > 0:07:06has to do the right thing and they have two, it costs money, so if you

0:07:06 > 0:07:13don't eat eels there is no money to look after them.So, fully

0:07:13 > 0:07:17sustainable whatever fish you use but in this particular incident.

0:07:17 > 0:07:21Instance, eel, use the same supplier, in fact the only supplier

0:07:21 > 0:07:26I use because I'm 100% confident it is sustainable.It is a lady called

0:07:26 > 0:07:30Karim who I get all of the eels from and it reminds me of smoked bacon,

0:07:30 > 0:07:34it is such an intense flavour. I'm not going to waste anything, I like

0:07:34 > 0:07:39to use the skin from deals to make a cream, it is going to be smoky. I'm

0:07:39 > 0:07:45going to add it into a warm pan with a bit of olive oil and I want to

0:07:45 > 0:07:50extract some of the flavour out of it, just a little bit.So we are

0:07:50 > 0:07:52using absolutely everything, using the skin and bones to get the

0:07:52 > 0:08:00flavour?Yeah.So nothing goes to waste, which is another thing you do

0:08:00 > 0:08:02really well. Most chefs are interested in that now and that is

0:08:02 > 0:08:07where their waste goes to. Absolutely. I have UHT cream, taken

0:08:07 > 0:08:12to a very high temperature used a lot in cooking, because it doesn't

0:08:12 > 0:08:16split out, it can handle heat, it can handle aggressive hate.So it

0:08:16 > 0:08:20won't split.It is a good thing for infusing something to get that depth

0:08:20 > 0:08:24of flavour into it. I'm going to live that ticking over for a bit.

0:08:24 > 0:08:30You have your cabbage which is in brine as well, 3% brine. That almost

0:08:30 > 0:08:34kind of cooks it, doesn't it?You can see the cabbage has broken down

0:08:34 > 0:08:38a bit so it has a nice cat texture but I want to get the smoky flavour

0:08:38 > 0:08:43through the dish and get it going on a really hot griddle pan. In the

0:08:43 > 0:08:46restaurant we use barbecues a lot and cook a lot over wood but if you

0:08:46 > 0:08:51are doing it at home you can do it in the griddle pan. That is ticking

0:08:51 > 0:08:55away. I want to talk about the leaves of the cabbage. You take off

0:08:55 > 0:08:58the outer part of the cabbage, blanch it, and we can stick it in a

0:08:58 > 0:09:04low oven, 60 degrees if you are doing it at home, or you can buy a

0:09:04 > 0:09:09dehydrator for about 20 or 30 quid on the Internet. I've got this

0:09:09 > 0:09:13incredible nori seaweed which we use a lot for seasoning things. If you

0:09:13 > 0:09:19can blitz some of the cabbage with the nori.Powder to season.

0:09:19 > 0:09:24Fantastic. You have two restaurants, well, three just round the corner in

0:09:24 > 0:09:31south London. One of which has just been relaunched.That's right. I

0:09:31 > 0:09:34used to work in the south of Italy on the Amalfi Coast and that is

0:09:34 > 0:09:41where I first came across from two table cooking and the owner of the

0:09:41 > 0:09:46restaurant, the chef, restaurant steeped in history since 1890, he

0:09:46 > 0:09:50had own farm overlooking Capri, can you imagine that? Literally rolling

0:09:50 > 0:09:57down this hill. I'm going to put this in a really low oven not to

0:09:57 > 0:10:01really cook, just to warm it through. So, the owner used to come

0:10:01 > 0:10:07up from the farm in a van filled with all of the most amazing

0:10:07 > 0:10:11ingredients and that's what we had to cook with, simple as that. So,

0:10:11 > 0:10:17after working there and being witnessed to that, I really wanted

0:10:17 > 0:10:28to open an Italian restaurant at some point.

0:10:29 > 0:10:32What does SorellaWebsiteDirections mean?It means sister, a sister

0:10:32 > 0:10:36restaurant just around the corner. We are going to reduce that a little

0:10:36 > 0:10:41bit.Covers about this farm and your management of food waste. We have

0:10:41 > 0:10:46this amazing thing going on with this guy called Igor and Tom, he

0:10:46 > 0:10:51calls himself the food -based farmer. -- Sorella.We put it in a

0:10:51 > 0:10:55bin outside the restaurant and he turns it into compost rapidly and

0:10:55 > 0:10:58it's taken to a farm near Gatwick Airport, which is about 30 minutes

0:10:58 > 0:11:05from where we are, maybe 40 minutes, and we have shared the farm, now you

0:11:05 > 0:11:14have used it to PANs.I've joined too.That is so great.We have

0:11:14 > 0:11:18divided it up, all of the food waste goes to the farm, we can pick what

0:11:18 > 0:11:25we want, one guy wants specific potatoes from Peru so he grows

0:11:25 > 0:11:30those. Two or three times a week he will drop in the fresh stuff and we

0:11:30 > 0:11:35have to use it.We have had a question on Twitter. How long would

0:11:35 > 0:11:38you leave the cabbage in the oven on 60 degrees?Until it is super dry,

0:11:38 > 0:11:44it could take four or five hours. But check it when you take it out,

0:11:44 > 0:11:47it should snap and break and that's it and it will taste a bit like

0:11:47 > 0:11:53nori, like seaweed.The nori was incredible. I did a dish at home and

0:11:53 > 0:11:56had such an impact on the flavour, so delicious.

0:11:56 > 0:11:58Remember if you'd like to ask us a question,

0:11:58 > 0:12:00then give us a call now on:

0:12:00 > 0:12:010330 123 14 10.

0:12:01 > 0:12:02That's 0330 123 14 10.

0:12:02 > 0:12:05Calls are charged at your standard network rate.

0:12:08 > 0:12:15How are we doing, Robin?I'm going to start cooking the egg.Friday.

0:12:15 > 0:12:18I'm going to start with oil in the pan and then a knob of butter. One

0:12:18 > 0:12:27should do.The cabbage is here.That is getting a really nice char.

0:12:27 > 0:12:30Caramelisation and sweetness. Dived deep fried some of the cabin.Thank

0:12:30 > 0:12:36you. Lovely and crispy and adding more flavour and texture to the dish

0:12:36 > 0:12:41-- I have deep-fried some of the cabbage. While that is cooking I

0:12:41 > 0:12:46will add a nice dollop of whole grain mustard to the cream, to give

0:12:46 > 0:12:49it a nice smoky flavour. Mustard is a natural combination for the

0:12:49 > 0:12:54cabbage and brings a bit of acidity too. I'm going to add a bit of lemon

0:12:54 > 0:13:02juice as well.Right, fantastic. And you have a cook book coming out.

0:13:02 > 0:13:07That's right. It's called Belardo Chef because I think the larder is

0:13:07 > 0:13:11the backbone of everything. I like fresh ingredients, cooked as simply

0:13:11 > 0:13:15as possible, but then draw on your super weapons, whether it be eight

0:13:15 > 0:13:19kimchi, something amusing for this dish is the fermented dolls which

0:13:19 > 0:13:24takes six to eight weeks. If you smell it, like anchovies...What did

0:13:24 > 0:13:31you say? Dulse?It is a seaweed. The flavour profile is a combination of

0:13:31 > 0:13:34anchovies and Parmesan. You have to try it.Because it's not anchovies I

0:13:34 > 0:13:43think I'll be all right.But it's got that wonderful, me flavour.This

0:13:43 > 0:13:49is a great recipe in the book which sums up what we do. Somebody get

0:13:49 > 0:13:55this book called the of fermentation and it was a local regular in the

0:13:55 > 0:14:00restaurant and we went mad fermenting everything, put it

0:14:00 > 0:14:03somewhere and forget about it, put it on top of a fridge and forgot

0:14:03 > 0:14:08about it and the guy came in for lunch and we said, he's back, let's

0:14:08 > 0:14:15but that stuff out and try it on him. He's still alive, just. This

0:14:15 > 0:14:19was the most amazing thing we found out of it, it was a flavour like we

0:14:19 > 0:14:22had never had before and the aroma in the restaurant was crazy.I'm

0:14:22 > 0:14:27going to put that their server you can start plating up.Thank you, the

0:14:27 > 0:14:31cabbage and the aid is ticking over nicely, I'm going to cut the cabbage

0:14:31 > 0:14:36in half and I want to get my seasonings in there.There is a

0:14:36 > 0:14:41plate to season it on.You can see the cooking on it is really nice.

0:14:41 > 0:14:45I'm going to hide the dulse in amongst the cabbage.That's the

0:14:45 > 0:14:53seasoning, isn't it? And if you wouldn't mind grabbing it. I'm going

0:14:53 > 0:14:57to baste the egg with a bit of that lovely butter and oil on it.I'm

0:14:57 > 0:15:04going to go quite generous with my smoky mustard cream.There we go,

0:15:04 > 0:15:09chef.The cabbage alternatively around. Stunning, thank you very

0:15:09 > 0:15:19much. He's not bad, is he, this guy? I'm your commie chef, your wingman.

0:15:19 > 0:15:22I was asking, how am I going to ask him to do anything?

0:15:22 > 0:15:30LAUGHTER Just say, please.Please, chef!

0:15:30 > 0:15:33These are the lovely rocket leaves from the farm actually.Really fiery

0:15:33 > 0:15:40and peppery. They are amazing.They make you cry a little bit.Lovely

0:15:40 > 0:15:44rocket flavour.The outside of the leaves are amazing deep-fried so we

0:15:44 > 0:15:49have Crist them up a bit.Some of these on top?Yes, just decorate it

0:15:49 > 0:15:56around.And by doing this properly, chef?Beautiful.That's it, all over

0:15:56 > 0:16:03it. Have you got your eel?No!The star of the show.The reason we

0:16:03 > 0:16:08chopped it up is you want to bite into it and yet a bit of it as you

0:16:08 > 0:16:13get stuck in.A surprise with that lovely salty eel.Exactly, it is a

0:16:13 > 0:16:19bit like smoked baking. Nice fine dusting of your incredible... Nori.

0:16:19 > 0:16:25Leave it there, chef. Tell us what it is.Applewood smoked eel, fried

0:16:25 > 0:16:33egg, cabbage from our farm. Thank you.Looks gorgeous.

0:16:37 > 0:16:45The plate ways they turn!I am so ready.Knife and fork to the ready.

0:16:45 > 0:16:52I am very excited, I have never, ever tried to heal.I always try to

0:16:52 > 0:16:58cook it for people.-- I have never tried eel.People have a

0:16:58 > 0:17:02preconception about jellied eels.It is the texture for me, it is like

0:17:02 > 0:17:14juicy bacon.That is really unbelievable.What have we got,

0:17:14 > 0:17:26Olly? Go bio I have gone --I have gone for the Ara Vineyard Pinot

0:17:26 > 0:17:31Gris.

0:17:31 > 0:17:37Gris. It is such a peachy, bright, clean flavour. With the intense

0:17:37 > 0:17:43flavours, the rocker to, the smokiness, I absolutely adore it.

0:17:43 > 0:17:49Vibrant, peachy, clean and pristine. I have not got myself a glass. It is

0:17:49 > 0:17:55singing at me from across the studio!Ensuring about, Davina?It

0:17:55 > 0:18:05is unbelievable.-- are you enjoying about, Davina?

0:18:05 > 0:18:08about, Davina?It is great with cauliflower. Because of the cheesy

0:18:08 > 0:18:13thing it is like a play on cauliflower cheese.It is not too

0:18:13 > 0:18:16pungent and strong in the mix. It is amazing.

0:18:16 > 0:18:23Pam, remind us what you're cooking later.

0:18:23 > 0:18:28Carry on eating!Don't worry, you will be able to hear me! Dumplings

0:18:28 > 0:18:38with wild leeks and wild garlic, a fresh ewe's milk cheese and an oil

0:18:38 > 0:18:40dressing.

0:18:40 > 0:18:44Don't forget if you want to ask us a question this morning, just call:

0:18:44 > 0:18:460330 123 14 10.

0:18:46 > 0:18:48That's, 0330 123 14 10.

0:18:48 > 0:18:48Lines close at 11am today.

0:18:48 > 0:18:50You haven't got long so get dialling!

0:18:50 > 0:18:52Or you can tweet us a question using #SaturdayKitchen.

0:18:52 > 0:18:54And don't forget to vote for Davina's food heaven

0:18:54 > 0:18:56or hell on our website.

0:18:56 > 0:18:59Now let's catch up with Rick Stein on one of his Long Weekends.

0:18:59 > 0:19:01He's in Lisbon and visiting the go-to place for the city's

0:19:01 > 0:19:09most popular dish - chicken piri piri.

0:19:23 > 0:19:28This is the balanced tower. I love it, it used to guard the river from

0:19:28 > 0:19:33boats trying to get it here. It is right at the end of the river. I

0:19:33 > 0:19:37just like it because it is so ornate, so wonderfully over the top.

0:19:37 > 0:19:42It reminds me a bit of the Spanish galleons at the time of the Armada.

0:19:42 > 0:19:47They had all the same sort of detail, where our British ships were

0:19:47 > 0:19:52much more prosaic. I imagine a teller like this in Britain built in

0:19:52 > 0:20:01the 16th

0:20:01 > 0:20:03the 16th century, would be very simple. But it says Portugal to me.

0:20:03 > 0:20:05It is quite romantic. This would be the last thing that Portuguese

0:20:05 > 0:20:07sailors heading out to the New World, Africa, the Indies, China,

0:20:07 > 0:20:12would have seen. It would have been a great memory for them as they left

0:20:12 > 0:20:19their beloved country.

0:20:19 > 0:20:23their beloved country. And he would have thought these intrepid,

0:20:23 > 0:20:26brilliant navigators, through colonising Africa, India and the Far

0:20:26 > 0:20:31East and bringing back cinnamon, nutmeg and coriander, would not only

0:20:31 > 0:20:35for other influence the cuisine of their own homeland, but also the way

0:20:35 > 0:20:41we all eat today. -- not only forever influence. Just think of

0:20:41 > 0:20:45India without chilies, they did not have any until the Portuguese came

0:20:45 > 0:20:51along and planted them in the 16th century. They also introduced

0:20:51 > 0:20:56tomatoes and potatoes. Just think of it, a curry without chilies! It is

0:20:56 > 0:21:02like roast beef without horseradish!

0:21:02 > 0:21:05This is the restaurant A Valenciana.

0:21:07 > 0:21:12The number one place for Lisbon's favourite spicy dish. Again, it came

0:21:12 > 0:21:18from those days of the navigators. Check in fares. I love big barbecue

0:21:18 > 0:21:34cooking over proper charcoal. This is so hard. -- so hot. The chickens

0:21:34 > 0:21:39are spatchcocked, that means open up and marinated in lemon juice, garlic

0:21:39 > 0:21:46and salt, and they will brush them with piri piri sauce. This is

0:21:46 > 0:21:56Lisbon's most popular dish. To Lisbon, it is probably to Lisbon as

0:21:56 > 0:22:03fish and chips is to anywhere in the UK. Cooked over carp... Charcoal,

0:22:03 > 0:22:07some chilli sauce, chips, a beer, thank you very much. I looked simple

0:22:07 > 0:22:15food like this. I actually love piri piri sauce. A

0:22:15 > 0:22:21little bit extra. I like my chilli. Piri piri is Swahili for pepper,

0:22:21 > 0:22:26pepper. I guess originally it came from Mozambique, a Portuguese

0:22:26 > 0:22:38colony. Let us just try it. Lemony, salty, garlicky, nice and

0:22:38 > 0:22:44hot. Beautiful chicken, a lobby taste of charcoal. What more could

0:22:44 > 0:22:51you want? A bit of salad, a beer, and look at that! I would say this,

0:22:51 > 0:22:56but when I walked in here it looks so Portuguese. So simple, nice

0:22:56 > 0:23:03tiles, dark wood, perfect. If you ever come to Lisbon and don't

0:23:03 > 0:23:10have the chicken piri piri, well, big mistake.

0:23:10 > 0:23:14I have another lunch in an hour or so with a couple of Portuguese food

0:23:14 > 0:23:18bloggers. Well, my weekend centres around food but the most important

0:23:18 > 0:23:25thing one can take to a restaurant is, yes, and appetite. For this I

0:23:25 > 0:23:32just need some time on my own to reflect without any interruptions.

0:23:32 > 0:23:41Such luxury! Lunch party two, the freshest

0:23:41 > 0:23:47sardines with a dusting of sea salt over hot charcoal. The smell is pure

0:23:47 > 0:23:54Lisbon. The oil drips and after a few

0:23:54 > 0:24:04minutes they are done. I'm meeting up with Sergio and

0:24:04 > 0:24:07Maria, two articulate food bloggers who are so proud of their national

0:24:07 > 0:24:12cuisine. Sergio, what do you think is so

0:24:12 > 0:24:17particularly good about Portuguese cuisine?I think it is a key scene

0:24:17 > 0:24:22based on humility. You have great respect for the ingredients. You are

0:24:22 > 0:24:24given these amazing ingredients and you do not stand in their way.

0:24:24 > 0:24:28People come from a real tradition, they know a lot about the

0:24:28 > 0:24:32ingredients, what they are cooking, they know the fat content, how much

0:24:32 > 0:24:38it should be cooked.You do not cook from a recipe. We look at the

0:24:38 > 0:24:44ingredients and we don't measure the amount of salt or olive oil, we do

0:24:44 > 0:24:50is by passion, by feeling.You live in Chicago now. Would you ever dream

0:24:50 > 0:24:55of getting sardines like that guy? Dream, yes! Reality is very

0:24:55 > 0:25:01different. Sardines don't have wings, they are not meant to fly. In

0:25:01 > 0:25:05Portugal people are crazy about the freshness of fish. People do not

0:25:05 > 0:25:10like they should Lisbon, it is in the river, not the ocean. It would

0:25:10 > 0:25:14not be a place to have fish. Not a good place for this, it is on the

0:25:14 > 0:25:19river. When people really want fresh fish they go to the beach. Let's

0:25:19 > 0:25:23have a great fishmeal. That is how crazy people are about the freshness

0:25:23 > 0:25:27of the fish.

0:25:27 > 0:25:29Thanks Rick.

0:25:29 > 0:25:32Now, chicken Piri Piri is Portugal's most popular chicken dish,

0:25:32 > 0:25:33so now I'm going to cook one of France's iconic chicken dishes,

0:25:33 > 0:25:35so now I'm going to cook one of France's iconic chicken dishes,

0:25:35 > 0:25:43a kind of coq au vin.

0:25:43 > 0:25:54C'est bien!Let's be serious, Davina! You can't, can you? Normally

0:25:54 > 0:26:01it would be a slow cooked and braised cockerel, coq au vin. I am

0:26:01 > 0:26:05using chicken breast and marinating it in the wine, it is quicker. It

0:26:05 > 0:26:11has all the flavours of the coq au vin. Chicken supreme, lardons, baby

0:26:11 > 0:26:19onions, I will serve it on a root vegetable rosti. Chicken supreme is,

0:26:19 > 0:26:28in they go. Red wine to marinate.I don't drink but I use wine in

0:26:28 > 0:26:34cooking, because it cooks off the alcohol. So I am not a... I would

0:26:34 > 0:26:39not have, say, something like a tiramisu, because that is just

0:26:39 > 0:26:44alcohol. But if it is being cooked, I would marinate something or I

0:26:44 > 0:26:51would use a red wine in gravy.As a favour. Marinate overnight is best,

0:26:51 > 0:26:55but a few hours is good, so it picks up all the flavours and the colour

0:26:55 > 0:27:00of the wine. There we go. Tel is a little bit about your book, another

0:27:00 > 0:27:08cookery book. -- tell us.I always feel a little bit like a fake when I

0:27:08 > 0:27:13am around people like you. You are all amazing. Basically, I wanted to

0:27:13 > 0:27:20do a book for people like me, which is really simple, ten ingredients or

0:27:20 > 0:27:24less, so I work with a lady called Catherine Phipps, she is a chef, she

0:27:24 > 0:27:32is amazing. I gather up recipes that I love and I give them to her, and

0:27:32 > 0:27:37then she will come up with a healthy aversion for me. Then I cook it. --

0:27:37 > 0:27:41she will club with a more healthy version for me. I pass on what I

0:27:41 > 0:27:47liked and did not like about it. A little bit like me trying eel today,

0:27:47 > 0:27:52I like to try to get people to try things, but because I'm not a

0:27:52 > 0:27:55natural chef and I am a bit nervous about things, I talk about their

0:27:55 > 0:28:02journey. With my first book I was terrified of spelt. It sounds

0:28:02 > 0:28:09ridiculous, I use it all the time. It is a wonderful grain.I thought

0:28:09 > 0:28:14it is a healthy thing, I do not know how to use it. It is just a healthy

0:28:14 > 0:28:21grain, it is simple. I want to try to get the nation eating healthily.

0:28:21 > 0:28:27It has a healthy accent, sugar free...With this one, I have always

0:28:27 > 0:28:31been free from refined sugar but in the first couple of books we used a

0:28:31 > 0:28:36lot of maple syrup and honey, which is a sugar, but a natural sugar. I

0:28:36 > 0:28:42have been trying to avoid refined sugar, adding extra refined sugar.

0:28:42 > 0:28:47This one we have tried to... I said we often get comments about her knee

0:28:47 > 0:28:53and maple syrup is still sugar, can we look at different ways of adding

0:28:53 > 0:29:01sweetness? We have tried to keep a more natural.Got a lot less sugar.

0:29:01 > 0:29:06We have done a lot of vegan recipes, my daughter watched a documentary

0:29:06 > 0:29:12called What The Health, and she went vegan for a spell. Lots of kids 14

0:29:12 > 0:29:16to 16 started watching this documentary. I liked it anyway

0:29:16 > 0:29:21because it fired up a passion of eating ethically I'm thinking about

0:29:21 > 0:29:30it, which is good. -- eating ethically and thinking about it. I

0:29:30 > 0:29:35thought it was interesting, what you said about the eels. She went vegan

0:29:35 > 0:29:41for a while. She will eat fish now. She eats fish. She does a lot of

0:29:41 > 0:29:44cooking and has been a real inspiration for me in trying to have

0:29:44 > 0:29:51less meat in my diet.Witchy cook with you?She cooks for me a lot.

0:29:51 > 0:29:59The other day I was working, it was in half term, the other kids had

0:29:59 > 0:30:04gone out. I called her up and said I will be home at about eight, just

0:30:04 > 0:30:11letting you know. She said, I have cooked dinner for you.That is nice.

0:30:11 > 0:30:15She cooked as a salad and some salmon and had made herself a dairy

0:30:15 > 0:30:21free pesto to go on the top of the salmon, because she is not on dairy

0:30:21 > 0:30:28any more.I think that is wonderful, to get your children involved in

0:30:28 > 0:30:33cooking at a young age, and interested in the ingredients.She

0:30:33 > 0:30:38did vegan pancakes on Pancake Day. Love a good pancake. I need to catch

0:30:38 > 0:30:44up on food.Sorry, go!Root vegetables, we have passion up,

0:30:44 > 0:30:49carrot and shallot, a bitter potato to bind it together. -- we have

0:30:49 > 0:30:55parsnip, carrot and Charlotte. A little bit of oil and butter.

0:30:55 > 0:30:58Everything tastes better with butter. All the flavours of

0:30:58 > 0:31:03Burgundy. Some butter mushrooms, the red wine, which I will add to the

0:31:03 > 0:31:08chicken in a minute. Some mushrooms. -- some butter mushrooms. Some baby

0:31:08 > 0:31:15onions that have been peeled and blanched. You can find these frozen

0:31:15 > 0:31:21in the supermarket, I have been told. Some lardons, lovely lardons

0:31:21 > 0:31:26that have been blanched. You can use smoked bacon, you could use smoked

0:31:26 > 0:31:29eel. To counteract the acidity of the harsh on a trip the red wine I

0:31:29 > 0:31:34usually use a spoonful of sugar, in this instance I would use a little

0:31:34 > 0:31:39bit of honey. And you could maybe put in some port wine as well, that

0:31:39 > 0:31:44would counteract.

0:31:47 > 0:31:51would counteract. So, a little bit about Sport Relief.Yes.You are

0:31:51 > 0:31:58involved in Sport Relief. Tell us about it. Are you doing another 500

0:31:58 > 0:32:06miles?No, never again.Immediately, no.Greg James is doing a challenge

0:32:06 > 0:32:10and so is Alex Jones and Zoe Ball, doing amazing things for Sport

0:32:10 > 0:32:14Relief over the next few weeks, keep a night out for them anybody at

0:32:14 > 0:32:19home. I'm trying to get people to sign up to the Sport Relief app so

0:32:19 > 0:32:25if you are watching sign up to the Sport Relief and join team Divina

0:32:25 > 0:32:28because me and Joe Wicks are battling it out to see who can get

0:32:28 > 0:32:31the most people on their team. We are trying to get people to step 1

0:32:31 > 0:32:39billion steps a day.Billion? Collectively!I kind of gathered

0:32:39 > 0:32:49that.Just you! On your own!I'm starting now.Go!And don't come

0:32:49 > 0:32:57back!So that's quite a challenge. Yeah.Joe Wicks, if you are

0:32:57 > 0:33:04watching, you might look like a found puppy but I am going to beat

0:33:04 > 0:33:10you.You are hosting?I'm topping and tailing, I will be there at the

0:33:10 > 0:33:14beginning of the night when we will be on good behaviour, doing lots of

0:33:14 > 0:33:19challenges and fun stuff in the studio, really exciting, there is

0:33:19 > 0:33:22boxing live, and then me and Freddie Flintoff will be finishing off which

0:33:22 > 0:33:27I think will be quite raucous.That will probably be quite raucous. The

0:33:27 > 0:33:31red wine in here, reduce it down, bit of chicken stock, so the sauce

0:33:31 > 0:33:37is being made in the pan, put it on full blast.Can I say something? I

0:33:37 > 0:33:44always get very excited about this. I can't... It never gets boring,

0:33:44 > 0:33:51Michel Roux cooking for you. Me on my own, not in a restaurant.You're

0:33:51 > 0:33:57not here, right, guys?Divina, you've done so much live television

0:33:57 > 0:34:01and had so many extraordinary experiences. What has been the most

0:34:01 > 0:34:04invigorating and the most pressure you are under but at the time you

0:34:04 > 0:34:13were thinking Oh!I've hosted two Brit Awards and that's really scary.

0:34:13 > 0:34:197000 people. So that was quite full on. I also hosted the Baftas. Guided

0:34:19 > 0:34:28two Baftas. One was terrible. -- I did two Baftas. I might as well be

0:34:28 > 0:34:31honest! One of them was amazing and I got off and I thought it was going

0:34:31 > 0:34:36to be terrible and it was one of the best nights of my life.Was this the

0:34:36 > 0:34:41bad one or the better one?The first one was the better one. What

0:34:41 > 0:34:44happened was the sound was bad in the room and people couldn't hear

0:34:44 > 0:34:49and it was live and they started heckling.That's not good.It is

0:34:49 > 0:35:05hard to get your Mojo but comedians are amazing. It was quite tough.

0:35:05 > 0:35:12are amazing. It was quite tough. Did you enjoy it? It was great.We have

0:35:12 > 0:35:15a little potato rosti their nicely caramelised in the oven and these

0:35:15 > 0:35:19little chicken supremes moist all the way through and it has that

0:35:19 > 0:35:24lovely colourful delicious.Look how beautiful it looks.It does look

0:35:24 > 0:35:29delicious. And French cooking, we almost chopped parsley at

0:35:29 > 0:35:32everything. Do you remember when we used to have chopped parsley on

0:35:32 > 0:35:36everything, that was French cooking, chopped parsley, leave it on the

0:35:36 > 0:35:39pass and it would dry out and still be there the next couple of days.

0:35:39 > 0:35:43Freshly chopped parsley is wonderful. Then you have this lovely

0:35:43 > 0:35:46sauce made in the pan and it smells glorious, all of the wonderful

0:35:46 > 0:36:01smells of a burgundy feast.We need a bit of Oh-la-la.My favourite

0:36:01 > 0:36:12French word is appropriate at this time and

0:36:19 > 0:36:29it is epoustouflant.You say it very well.What does it mean?Everyone is

0:36:29 > 0:36:32on the Google translate now. Hopefully this will be epoustouflant

0:36:32 > 0:36:40for you.It means breathtaking. It is almost too pretty to eat.No, it

0:36:40 > 0:36:50isn't. No, it isn't. That's what they all say.Have a bit of the

0:36:50 > 0:36:55sauce and chicken. The parsley is amazing.You need to put it in at

0:36:55 > 0:37:03the very end. That's so lovely.I had a bit of mushroom. Very tender.

0:37:03 > 0:37:08That's the marinade, isn't it?It is, I think that is a thumbs up.It

0:37:08 > 0:37:10is a big thumbs up.

0:37:11 > 0:37:15So what will I be making for Davina at the end of the show?

0:37:15 > 0:37:17Will it be her food heaven - a delicious

0:37:17 > 0:37:19duo of her two loves: lamb and sweet potato?

0:37:19 > 0:37:21I'll serve tender, braised lamb shanks in a

0:37:21 > 0:37:23saffron, cumin and tomato sauce and spoil

0:37:23 > 0:37:24her a little more with some roasted sweet

0:37:24 > 0:37:28potatoes and a side of smoked paprika crisps.

0:37:28 > 0:37:30But if Davina gets hell I'm going all out

0:37:30 > 0:37:35with four of her worst foods.

0:37:35 > 0:37:37Yes, it's a hellish Pandora's box, which will unleash

0:37:37 > 0:37:40a quinoa tartelette with baked aubergine,

0:37:40 > 0:37:43chicken livers and kale.

0:37:43 > 0:37:45And I'm even going to include an

0:37:45 > 0:37:46aubergine and anchovy puree.

0:37:46 > 0:37:47Sorry, Davina!

0:37:47 > 0:37:50Don't forget, what she gets is down to you!

0:37:50 > 0:37:53You've only got around 25 minutes left to vote for Davina's food

0:37:53 > 0:37:54heaven or food hell.

0:37:54 > 0:37:55You decide!

0:37:55 > 0:38:00So, go to the Saturday Kitchen website and have your say now!

0:38:00 > 0:38:03We'll find out the result out at the end of the show!

0:38:03 > 0:38:05Now, time for a chocolate masterclass with Raymond Blanc.

0:38:05 > 0:38:13His cafe creme is quite simply a work of art - take a look.

0:38:28 > 0:38:29Here.

0:38:29 > 0:38:30Put that here.

0:38:30 > 0:38:31It's here, tres bien.

0:38:31 > 0:38:34I just need to put my head together.

0:38:34 > 0:38:36For the last recipe, a feat of chocolate making,

0:38:36 > 0:38:41one of Raymond's signature desserts - cafe creme.

0:38:41 > 0:38:46A cup sculpted completely from chocolate, filled

0:38:46 > 0:38:49with iced espresso parfait, topped with cherry-liqueur sabayon,

0:38:49 > 0:38:53with sugar-coated truffles.

0:38:53 > 0:38:56I am going to prepare a very special dessert, and this is one

0:38:56 > 0:39:01of my oldest desserts.

0:39:01 > 0:39:04It took me about six months' solid work on this

0:39:04 > 0:39:05dessert to realise it, and you'll understand

0:39:05 > 0:39:06exactly why, OK?

0:39:06 > 0:39:10You have to love someone so very much to make this dessert,

0:39:10 > 0:39:13and that's certainly a proof of love, there's no doubt about it.

0:39:13 > 0:39:16But it's possible.

0:39:16 > 0:39:18You've got 500g of chocolate, which is melted at about

0:39:18 > 0:39:2650, 55 degree, OK?

0:39:28 > 0:39:31A good thermometer is useful, as the chocolate needs to reach

0:39:31 > 0:39:32the right consistency to sculpt.

0:39:32 > 0:39:34First, heat the chocolate to 55 degrees Centigrade.

0:39:34 > 0:39:36Add chopped chocolate to reduce the temperature,

0:39:36 > 0:39:37then reheat to 32 degrees.

0:39:37 > 0:39:38Voila.

0:39:38 > 0:39:39This is known as tempering.

0:39:39 > 0:39:43It refines the chocolate by melting unstable fat crystals,

0:39:43 > 0:39:49making it smoother, easier to shape and shiny.

0:39:49 > 0:39:51So now I'm going to start building up my chocolate cup.

0:39:51 > 0:39:54To create the cup, use a flat rectangular plastic

0:39:54 > 0:39:56sheet, which you can buy from cookery shops.

0:39:56 > 0:39:59Right, a little here.

0:40:03 > 0:40:06Tres bien.

0:40:06 > 0:40:08I'm going to pick up.

0:40:08 > 0:40:09Where's my knife?

0:40:09 > 0:40:10It's here, my knife is here.

0:40:10 > 0:40:11Tres bien.

0:40:11 > 0:40:14Voila.

0:40:14 > 0:40:17Merci, Adam.

0:40:18 > 0:40:22Voila.

0:40:22 > 0:40:23Place the chocolate-coated plastic into a circular mould.

0:40:23 > 0:40:27Parfait.

0:40:27 > 0:40:29I'm pressing it on it here, then afterward I'm opening it up

0:40:29 > 0:40:32completely so it's a perfect circle.

0:40:32 > 0:40:35So we do the joint.

0:40:35 > 0:40:38We can take a little bit of chocolate here, voila.

0:40:38 > 0:40:41Voila, tres bien.

0:40:41 > 0:40:43So I will do my saucers now.

0:40:43 > 0:40:45I tried all sorts of surface.

0:40:45 > 0:40:49Glass, china.

0:40:49 > 0:40:56And they all stuck, because they are porous, OK?

0:40:56 > 0:40:59So I saw a piece of clingfilm, I say, "Eureka, of course."

0:40:59 > 0:41:02First thing you need to do is to oil your saucer,

0:41:02 > 0:41:03so the clingfilm actually can slip on it.

0:41:03 > 0:41:07You just.

0:41:07 > 0:41:09Squeeze, and I'm going to dip it.

0:41:09 > 0:41:12Voila.

0:41:13 > 0:41:17And I'm going to move away the excess, and I'm going to create

0:41:17 > 0:41:19a lip in order to release later much of that saucer.

0:41:19 > 0:41:23So now we'll do the handles.

0:41:23 > 0:41:28Make a cone using grease-proof paper.

0:41:28 > 0:41:30Pour in melted chocolate, cut a hole in the end

0:41:30 > 0:41:31and shape your handles.

0:41:31 > 0:41:34Voila, tres bien.

0:41:34 > 0:41:36You never put them in the fridge to set, OK?

0:41:36 > 0:41:39That will get again all white.

0:41:39 > 0:41:42Room temperature is perfect.

0:41:42 > 0:41:46All the chocolate moulds will need at least five hours to set.

0:41:46 > 0:41:49Now I'm going to do the sugar cubes, and the great thing about sugar

0:41:49 > 0:41:53cubes is the ganache.

0:41:53 > 0:41:56A ganache is the same as chocolate-truffle

0:41:56 > 0:41:59filling, and is a great way to make home-made chocolates.

0:41:59 > 0:42:01Burst through the skin and boil over.

0:42:01 > 0:42:08To make, boil double cream, add 70% dark chocolate and stir.

0:42:08 > 0:42:10You get that lovely satiny.

0:42:10 > 0:42:11That lovely quality, silky quality.

0:42:11 > 0:42:14It's so beautiful.

0:42:14 > 0:42:20Clingfilm, and then voila, you pour it in here.

0:42:20 > 0:42:23Voila.

0:42:23 > 0:42:30The ganache is now ready to put in the fridge to set for six hours.

0:42:32 > 0:42:34So, the ganache, it's cooled down nicely,

0:42:34 > 0:42:39and all that I need is a hot blade.

0:42:39 > 0:42:41Oh, that cuts like butter.

0:42:41 > 0:42:46OK?

0:42:46 > 0:42:48Tres bien.

0:42:48 > 0:42:51I've got the lovely sugar cubes here.

0:42:51 > 0:42:56Now we are ready to build the cafe creme, OK?

0:42:56 > 0:42:58Just unfold, and very carefully, that's it, voila.

0:42:58 > 0:43:06And you've got your perfect saucer.

0:43:11 > 0:43:16Raymond's using his solid-top cooker to weld all the pieces together,

0:43:16 > 0:43:19but a hot pan will do the job just as well.

0:43:19 > 0:43:22That cup becomes coffee-proof.

0:43:22 > 0:43:25Gently, gently press slowly.

0:43:25 > 0:43:28So now we do the handle.

0:43:29 > 0:43:31Voila, tres bien.

0:43:31 > 0:43:35Line the base with a biscuit soaked in espresso.

0:43:35 > 0:43:39Tres bien, in the bottom here.

0:43:39 > 0:43:41Now for the filling.

0:43:41 > 0:43:44This is an iced-espresso parfait.

0:43:44 > 0:43:47Just egg yolk frothed up with espresso coffee

0:43:47 > 0:43:54and with cream, which you freeze.

0:43:56 > 0:43:59Finish with a bit of alcohol.

0:43:59 > 0:44:01Add a dash of cherry liqueur to the sabayon foam to make

0:44:01 > 0:44:08the espresso topping.

0:44:09 > 0:44:12Voila.

0:44:26 > 0:44:31Merci, Raymond - a true artiste!

0:44:31 > 0:44:35You worked with Raymond, did you ever make that?No, I wasn't

0:44:35 > 0:44:41allowed. Just peeling potatoes for three years!I'll have a word with

0:44:41 > 0:44:44Raymond next time I see him.Please do.

0:44:44 > 0:44:45Right, still to come:

0:44:45 > 0:44:47Nigel Slater has a hearty simple supper and

0:44:47 > 0:44:49an equally hearty pudding for us today -

0:44:49 > 0:44:51he's serving up pork meatballs with anchovies

0:44:51 > 0:44:53followed by hot spiced fruit with ice-cream.

0:44:53 > 0:44:54Yum!

0:44:54 > 0:45:00It's almost omelette challenge time!

0:45:00 > 0:45:01That means it's time for some puns.

0:45:01 > 0:45:02Davina, they're in your honour.

0:45:02 > 0:45:06I hope you can forgive me!

0:45:06 > 0:45:08Robin, Pam, it's just a little light

0:45:08 > 0:45:11Sport Relief.

0:45:11 > 0:45:14CREW GROANS

0:45:14 > 0:45:17Don't fall out over eggs - you've got to remain Street Mates

0:45:17 > 0:45:18even if you are The Biggest Loser.

0:45:18 > 0:45:22Big Brother isn't watching but I will be.

0:45:22 > 0:45:23They watching but I will be.

0:45:23 > 0:45:24They were watching but I will be.

0:45:24 > 0:45:24They were awful, watching but I will be.

0:45:24 > 0:45:24They were awful, weren't watching but I will be.

0:45:24 > 0:45:25They were awful, weren't they? watching but I will be.

0:45:25 > 0:45:25They were awful, weren't they? Don't watching but I will be.

0:45:25 > 0:45:27They were awful, weren't they? Don't be afraid to tell me.

0:45:27 > 0:45:28Will Davina get her food heaven - braised

0:45:28 > 0:45:30lamb shanks with roast sweet potatoes?

0:45:30 > 0:45:32Or her food hell - a quinoa tartelette of

0:45:32 > 0:45:34aubergine, chicken livers, kale and anchovy?

0:45:34 > 0:45:37There's still a chance for you to vote on the website and we'll find

0:45:37 > 0:45:40out the results later on!

0:45:40 > 0:45:42Right, on with the cooking.

0:45:42 > 0:45:48Right, on with the cooking.

0:45:48 > 0:45:57pan, come on.How argue, chef?Stop it, it is Michel! I will bake these

0:45:57 > 0:46:03onions and explain what we have. First of all we will kick off with

0:46:03 > 0:46:08making the dumplings. I have some burnt buckwheat flour Matt Grimes.

0:46:08 > 0:46:15Tell us about the burnt buckwheat flour.-- I have some burnt

0:46:15 > 0:46:20buckwheat flour and some semolina. It is based on a peasant tradition,

0:46:20 > 0:46:24they used to burn the fields of wheat to prepare them for the next

0:46:24 > 0:46:29harvest. The peasants who could not afford the lovely white, milled

0:46:29 > 0:46:35pasta flour would rake the grains from the fields and then grind them

0:46:35 > 0:46:41themselves to make a burnt pasta dough, basically. We are using

0:46:41 > 0:46:46buckwheat because I really like the flavour and the toasting is of it, I

0:46:46 > 0:46:52think, really suits this kind of burning.Really nutty flavours. It

0:46:52 > 0:47:00is very dry and crumbly but when you tip it onto a work surface and knead

0:47:00 > 0:47:05it for about ten minutes, we get this here's what we did earlier

0:47:05 > 0:47:13package! Wrapped in cling film. This is it rested.It has a texture a bit

0:47:13 > 0:47:23like Play-Doh.Plasticine.Exactly. I am not sure we are making it sound

0:47:23 > 0:47:28too appetising!We have these little web leeks. Did you pick them?My

0:47:28 > 0:47:34forage a friend Gary did. They are from Scotland, they were brought

0:47:34 > 0:47:40down especially.Such a wonderful, strong smell of leek. A quick lunch

0:47:40 > 0:47:44in and out of the water and we will griddle them. We have some sourdough

0:47:44 > 0:47:53bread crumbs with butter to told staff.That is for a little bit of

0:47:53 > 0:47:57crunch. It is about the width of a marker pen and I am cutting it into

0:47:57 > 0:48:04little pieces about the same as the width of the dough. Then we will

0:48:04 > 0:48:09take this little gadget, it is a better part, basically. There are

0:48:09 > 0:48:19easily available online for about £4. -- it is a butter pat,

0:48:19 > 0:48:24basically. Roll the peace out about 425 degrees angle, roll it with the

0:48:24 > 0:48:33of the night.It is beautiful.It is tricky to get the hang of at first,

0:48:33 > 0:48:39once you get behind of it hit is really quite enjoyable.I found

0:48:39 > 0:48:45exactly the same thing when I first started tasting wine!And now you

0:48:45 > 0:48:55just can't stop!Tell us a bit about your restaurant.It is on the shores

0:48:55 > 0:48:59of beautiful Lough fine on Scotland's Wild West Coast, and I

0:48:59 > 0:49:03mean right on the shore. We have been available for about three years

0:49:03 > 0:49:08and we do what we like to call modern Scottish cooking, which

0:49:08 > 0:49:17basically just means I can do what I like! So we are doing some dumplings

0:49:17 > 0:49:20from an Italian peasant tradition and we will match it with some burnt

0:49:20 > 0:49:25garlic oil, which is what you get to put on top of Ramen noodles, then we

0:49:25 > 0:49:32have some wild Scottish leeks and garlic. And some fresh smoked

0:49:32 > 0:49:41cheese. Eclectic but hopefully comes together as a cohesive whole.

0:49:41 > 0:49:43together as a cohesive whole. I am taking these little dumplings,

0:49:43 > 0:49:51usually you would let them drive for a little bit before you cook them.

0:49:51 > 0:49:56-- usually you would let them dry for a little bit. The longer you let

0:49:56 > 0:50:01them dry, the longer they take to cook. I will get the plate ready, we

0:50:01 > 0:50:08will drop them in the water.The Italian influence, there are quite a

0:50:08 > 0:50:14few Italian immigrants in Scotland? Absolutely. Scotland, as in Britain

0:50:14 > 0:50:18generally, has always been open to people from other countries, partly

0:50:18 > 0:50:22because we have the Empire and Scotland has some major rivers, some

0:50:22 > 0:50:28major airports that people would come in, and the Scottish cuisine

0:50:28 > 0:50:34has lots of influences from abroad for exactly that reason. We have

0:50:34 > 0:50:42dried fruits and spices showing up in 17th-century recipes. I think my

0:50:42 > 0:50:48influences from all over the globe are entirely out of place.Tell us

0:50:48 > 0:50:52the restaurant. You now have some rooms? But they are not called

0:50:52 > 0:50:57rooms?No

0:50:57 > 0:51:02rooms? But they are not called rooms?No, we call

0:51:03 > 0:51:09rooms?No, we call them bothies, or luxury bothies.You had to tell me a

0:51:09 > 0:51:16little bit more about a bothy, it sounds a little...It sounds a

0:51:16 > 0:51:22little CD!Do you know about bothies, Davina? Have you stayed in

0:51:22 > 0:51:28one?I have not, but I'm coming to stay in yours.Excellent. It is a

0:51:28 > 0:51:32traditional Scottish shelter, usually very, very basic on top of a

0:51:32 > 0:51:48hill somewhere for shepherds, hill walkers, people who are lost.

0:51:48 > 0:51:50walkers, people who are lost.Ray Mears!Exactly! Ray Mears to take

0:51:50 > 0:51:54shelter in. They will have a wooden board as a bed and a fire if you

0:51:54 > 0:52:03make it yourself. We have taken out a lot of that bother, we have pocket

0:52:03 > 0:52:09sprung mattresses and floor-to-ceiling windows overlooking

0:52:09 > 0:52:13the loch.That sounds wonderful. Maybe more Bear Grylls than Ray

0:52:13 > 0:52:20Mears.You need to tell us about this cheese.We have two she's milk

0:52:20 > 0:52:28cheeses, the fresh on the bottom, which is all about a bit of

0:52:28 > 0:52:32juiciness and lactic tang, must be said in a Scottish accent! And then

0:52:32 > 0:52:37we have a hard she's milk cheese, this is Spenwood, a lovely English

0:52:37 > 0:52:45cheese. Back in Scotland I would probably use Lanark White, made by

0:52:45 > 0:52:48some excellent Scottish producers called the Erringtons, a wonderful

0:52:48 > 0:52:54family who have made it for decades. But you can use any ewe's milk

0:52:54 > 0:52:59cheeses you like, they are commonly available in supermarkets.The

0:52:59 > 0:53:03little leeks are quibbling, the breadcrumbs are ready.We will start

0:53:03 > 0:53:12labelling things up in the bowl. -- layering things up.Tell us more

0:53:12 > 0:53:19about the burnt garlic oil.The burnt garlic oil, it shows up on the

0:53:19 > 0:53:23top of Ramen noodle bowls, you make is by doing what everyone tells you

0:53:23 > 0:53:27not to do with garlic, which is literally burning it. Chopper up

0:53:27 > 0:53:35your garlic finely, cover it with a fairly neutral oil and stir it in a

0:53:35 > 0:53:45pan until it burns. And then keeps going burns.You literally burn it

0:53:45 > 0:53:50and put it with sesame oil? Traditionally it would be finish

0:53:50 > 0:54:00with sesame oil. We use a nutty flaxseed oil.We have got the

0:54:00 > 0:54:07nigella seeds as well.The dumplings will be out in a minute, they will

0:54:07 > 0:54:13go on top. Where are my leeks? Crispy breadcrumbs for texture, they

0:54:13 > 0:54:20will soak up some of the night stressing. You have got some

0:54:20 > 0:54:28griddled wild leeks from Scotland. You have got these onion petals,

0:54:28 > 0:54:32onions baked whole and then flakes into the petals.The wonderful

0:54:32 > 0:54:37sweetness of the onion.Different flavours of onion hopefully marrying

0:54:37 > 0:54:41together. You have got the warm, toasty flavours of the burnt

0:54:41 > 0:54:46dumplings and the burnt garlic oil, which keeps you warm in the

0:54:46 > 0:54:53persistently cold weather. Then you have all the lovely fresh garlic

0:54:53 > 0:54:57flavours to lift that. It is a transition dish. It is halfway

0:54:57 > 0:55:02between winter and spring. Admittedly when I go back to

0:55:02 > 0:55:08Scotland it will still be 100% winter!One little spoon for that.

0:55:08 > 0:55:12Thank you very much.The dumplings literally only take a few seconds

0:55:12 > 0:55:16because they are fresh.They are very fresh, you can dry them and

0:55:16 > 0:55:23freeze them and then they will take longer to cook. You have got the

0:55:23 > 0:55:28dumplings in Bath. We will spoon the rest of the dressing over the top.

0:55:28 > 0:55:36-- you have got the dumplings, in there. Garlic leaves from outside.

0:55:36 > 0:55:42The fascinating things about these, the other name for the wild leeks is

0:55:42 > 0:55:45three cornered garlic, or three cornered leek. Because when you look

0:55:45 > 0:55:53at them, they are like little... Triangles. We will break the cheese

0:55:53 > 0:56:03over the top, then we are done. -- we will grate the cheese. Salt and

0:56:03 > 0:56:08sweet nuttiness to lift it over the end. It is a bit like a residual

0:56:08 > 0:56:15snowfall. So you have burnt grain dumplings with baked onions, wild

0:56:15 > 0:56:19leeks, wild garlic and ewe's milk cheeses.It looks and smells

0:56:19 > 0:56:24fabulous.

0:56:24 > 0:56:33Here we go! Davina... A plateful of delicious,

0:56:33 > 0:56:39wonderful food.I love this show! This just looked so good. I love the

0:56:39 > 0:56:46colour.It was quite nerve-racking to do them in a white shirt! This is

0:56:46 > 0:56:55unusual.You could have borrowed Robin's apron.This is really,

0:56:55 > 0:57:04really delicious. I will steal the recipe for my restaurant and call

0:57:04 > 0:57:13them gnocchi.It has that Italian flavour.My wine appears to have

0:57:13 > 0:57:19been absorbed! It definitely was not me! Someone behind the scenes as

0:57:19 > 0:57:25having a great time on some Falanghina which comes from close to

0:57:25 > 0:57:34Naples! We have chosen a Falanghina. The ghost of the wine takes --

0:57:34 > 0:57:41tastes absolutely delicious. It comes from company. It is a

0:57:41 > 0:57:45magnificent, springtime white. I cannot believe I'm talking about an

0:57:45 > 0:57:48invisible wine on national television. It has the zesty nurse

0:57:48 > 0:57:57from when you break open a Satsuma. CHEERING AND APPLAUSE.

0:57:57 > 0:58:00You can imagine everyone going...

0:58:08 > 0:58:10Now let's catch up with Si and Dave, the Hairy Bikers.

0:58:10 > 0:58:13They're on an Asian Adventure in Hong Kong and cooking up a prawn

0:58:13 > 0:58:20and scallop stir-fry.

0:58:23 > 0:58:28We can't wait to find out how Chinese food here compared to what

0:58:28 > 0:58:34we know and love back home. Plus we want to understand what our beloved

0:58:34 > 0:58:38Chinese cuisine means to the nation that invented it. We want to find

0:58:38 > 0:58:42out what Chinese people have for their takeaway is, what they eat in

0:58:42 > 0:58:45their homes and what they have for Sunday lunch. I am looking forward

0:58:45 > 0:58:51to having a big adventure in Hong Kong to immerse myself in Chinese

0:58:51 > 0:58:58cuisine. There has to be more to it than number 42 with an egg fried

0:58:58 > 0:59:02rice. At first we had to get our bearings. Hong Kong is made up of a

0:59:02 > 0:59:07chunk of mainland China plus more than 200 islands in the South China

0:59:07 > 0:59:11Sea. The beating heart of it is Hong Kong island, so that is where are

0:59:11 > 0:59:17heading for our first taste of true Chinese cooking. Beneath the

0:59:17 > 0:59:22skyscrapers that are home to some of the world's biggest banks are

0:59:22 > 0:59:25traditional food stalls knocking out some of the most authentic Cantonese

0:59:25 > 0:59:30food in the city. These open-air stalls have been here

0:59:30 > 0:59:37for 60 years or more. Today they provide the perfect lunchtime fix

0:59:37 > 0:59:42for busy office workers. We are meeting a two Michelin

0:59:42 > 0:59:50starred chef, Alvin. This is my favourite stall.He will

0:59:50 > 0:59:56give us the lowdown on fast food, Cantonese style.Bishops here are

0:59:56 > 1:00:02amazing, they do thousands of these dishes. -- the chefs here are

1:00:02 > 1:00:09amazing. I think he is doing a clam for us. It is black bean, the dish

1:00:09 > 1:00:17is cook dinner and a minute. He is stir frying or moving things around.

1:00:17 > 1:00:24Look at that.He has done these with my favourite, black bean sauce. Get

1:00:24 > 1:00:32in!It is like a jet engine, so powerful!It is over 200 degrees.

1:00:32 > 1:00:38You have a complexity of labours, it is a wonderful dish.Is it

1:00:38 > 1:00:44beautiful?The flavours are perfectly balanced.

1:00:45 > 1:00:51perfectly balanced. Fabulous. Wow. He's challenged us to cut, cook for

1:00:51 > 1:00:58him here. Were going to do a stir-fry with seafood and Chinese

1:00:58 > 1:01:01greens. I hope you've got what it takes.

1:01:01 > 1:01:04Now, we're going to cook a prawn and scallop stir-fry.

1:01:04 > 1:01:05We've kept this simple.

1:01:05 > 1:01:06Respect the fresh ingredients.

1:01:06 > 1:01:08Everything must be properly prepared and the same goes at home.

1:01:08 > 1:01:11When I do a Chinese meal, I have my little pots

1:01:11 > 1:01:12of everything ready to go.

1:01:12 > 1:01:15Because we're going to cook the dinner in about three minutes.

1:01:15 > 1:01:17This is a culinary sprint not a marathon.

1:01:17 > 1:01:18Are we ready?

1:01:18 > 1:01:19Let's go.

1:01:19 > 1:01:20Oil.

1:01:20 > 1:01:21Heat is so important.

1:01:21 > 1:01:25Garlic, sliced.

1:01:25 > 1:01:26# Pump up the volume.

1:01:26 > 1:01:28# Pump up the volume.

1:01:28 > 1:01:29# Everybody sing.

1:01:29 > 1:01:30Ginger.

1:01:30 > 1:01:31Brilliant with seafood.

1:01:31 > 1:01:32And that's flavouring the oil.

1:01:32 > 1:01:36We're using groundnut oil.

1:01:36 > 1:01:39Because groundnut oil has not much taste to it, really

1:01:39 > 1:01:40high-temperature.

1:01:40 > 1:01:41Are you ready?

1:01:41 > 1:01:42Get it in, dude!

1:01:42 > 1:01:43Six king prawns deveined.

1:01:43 > 1:01:47Watch these little fellows bounce.

1:01:47 > 1:01:49Scallions and scallops, which I've seasoned lightly.

1:01:49 > 1:01:57We put them on and we want them to catch on one side.

1:01:59 > 1:02:00Right, they're catching.

1:02:00 > 1:02:01Right, Rice wine, one spoonful of.

1:02:01 > 1:02:03All right, Kingy?

1:02:03 > 1:02:04Yeah, mate, crack on.

1:02:04 > 1:02:06Right, spring onions going in.

1:02:06 > 1:02:09As well as spring onions, garlic and ginger are key for an

1:02:09 > 1:02:10authentic Cantonese flavour.

1:02:10 > 1:02:11Mange tout.

1:02:11 > 1:02:13Pak choi.

1:02:13 > 1:02:17Choy sum.

1:02:17 > 1:02:19They're going to wilt like us in this

1:02:19 > 1:02:20searing heat.

1:02:20 > 1:02:22Red chilli.

1:02:22 > 1:02:25I'm feeling manly.

1:02:25 > 1:02:28Now then, we need some liquid in there, so it'll wilt,

1:02:28 > 1:02:29don't we?

1:02:29 > 1:02:30Right, some light soy sauce.

1:02:30 > 1:02:33The heat on this wok is really, really intense.

1:02:33 > 1:02:34It's great because you can regulate it.

1:02:34 > 1:02:36But, listen, it's like a jet engine.

1:02:36 > 1:02:38GAS BURNER INTENSIFIES

1:02:38 > 1:02:42I love it!

1:02:42 > 1:02:46Righto, matey.

1:02:46 > 1:02:48In Cantonese food seasoning is minimal.

1:02:48 > 1:02:51It's all about preserving the fresh fragrant taste.

1:02:51 > 1:02:53You don't want to kill the scallops, the prawns and the

1:02:53 > 1:02:54wonderful greens.

1:02:54 > 1:03:02And a teeny drizzle of sesame oil.

1:03:02 > 1:03:04Now, very simple, very quick, that's it, Kingy, we

1:03:04 > 1:03:07need to get this out fresh, they're going to get

1:03:07 > 1:03:08to taste our stir-fry.

1:03:08 > 1:03:09Come on, seafood.

1:03:09 > 1:03:14After you, mucker.

1:03:14 > 1:03:21Fingers crossed they approve of our British taste on Chinese food.I'm

1:03:21 > 1:03:24really tempted to taste this to see if you guys have really learned the

1:03:24 > 1:03:33secret will stop what is it? It is the power from the wok basically

1:03:33 > 1:03:38from the intense heat, the hot oil, and then you put in the herbs, the

1:03:38 > 1:03:41ginger, the green onions, the garlic, before you put in the

1:03:41 > 1:03:47vegetable and seafood and whatnot and flavours the whole dish.

1:03:47 > 1:03:55Nice. Really nice. Very well seasoned. I don't need to add any

1:03:55 > 1:03:58salt, chilli sauce. The only questions I would have is the sauce

1:03:58 > 1:04:04is a bit watery.We never thickened it.It's good to thicken the sauce

1:04:04 > 1:04:07because it's important, it has a lot of flavour and you want to thicken

1:04:07 > 1:04:12it to coat all of the vegetables.If we had put cornflour through the soy

1:04:12 > 1:04:16it would have thickened it.It would have looked better as well.It

1:04:16 > 1:04:20would.Other than that, guys, excellent.

1:04:20 > 1:04:24Thanks, boys!

1:04:24 > 1:04:26You have indeed got wok it takes!

1:04:26 > 1:04:30LAUGHTER Sorry!

1:04:30 > 1:04:31That is it!

1:04:31 > 1:04:33The heaven and hell vote is now closed.

1:04:33 > 1:04:34Davina's fate is sealed!

1:04:34 > 1:04:38And we will reveal the results at the end of the show.

1:04:38 > 1:04:40Now, let's take some calls from our viewers.

1:04:40 > 1:04:46First it's Mike from the Wirral. Your question, please.Hi, I

1:04:46 > 1:04:50sometimes get celeriac in my weekly vegetable box and I'm getting a bit

1:04:50 > 1:04:56bored of making celeriac mash. Is there something more exciting I can

1:04:56 > 1:05:00do with celeriac?Celeriac, who is taking that one?I will do that one,

1:05:00 > 1:05:04we use celeriac a lot, really effective role and baked whole,

1:05:04 > 1:05:07smothered with butter and covered in a couple of layers of tin foil baked

1:05:07 > 1:05:11for a couple of hours in the oven until the whole thing is baked

1:05:11 > 1:05:14through and collapsing, and if you want you can take it out and brown

1:05:14 > 1:05:19it over in a pan with oil and butter at the end and there you go, cut

1:05:19 > 1:05:24into slices.Sounds delicious, happy with that, Mike?Sounds great.

1:05:24 > 1:05:31Fantastic. Divina, you have a tweet. Gary says he has a five-year-old,

1:05:31 > 1:05:35who loves fish, but what can I do to keep it exciting? My motto with my

1:05:35 > 1:05:44little kids was always just Goujon everything. If it moves, Goujon it.

1:05:44 > 1:05:46They love picking up their food with their hands and dipping and getting

1:05:46 > 1:05:50interesting sauces.That's what I would have said, friend of mine has

1:05:50 > 1:05:56this thing and he makes these incredible breadcrumbs, panko

1:05:56 > 1:06:02breadcrumbs and puts squid ink in it and it looks black so the kids go

1:06:02 > 1:06:06wow, look at that and dipping it into a garlic mayonnaise, Cajun,

1:06:06 > 1:06:14Tabasco sauce, one little boy goes crazy for chorizo, if you say it is

1:06:14 > 1:06:19too spicy for him, he says, give it to me.I love that. Back to the

1:06:19 > 1:06:23phones and our next call Sue from Hartford. Your question, please.

1:06:23 > 1:06:28Hello. We are getting married in May and one of our wedding lunch courses

1:06:28 > 1:06:36is hot salt beef served with red sauce, Plowman's home-made relish.

1:06:36 > 1:06:44I'd like to know what wine he would serve with that.First of all,

1:06:44 > 1:06:48congratulations. I would say, I know this great imaginary wine from

1:06:48 > 1:06:55Italy... LAUGHTER

1:06:55 > 1:06:57Great for a celebration.For a combination of great value and

1:06:57 > 1:07:00delicious

1:07:00 > 1:07:12combination of great value and delicious, it is hard to go wrong

1:07:13 > 1:07:16with Nero d'avola and I would be happy to pick one out for you.Thank

1:07:16 > 1:07:18you.

1:07:18 > 1:07:20In honour of St David's Day next Thursday, we sent Rosie Birkett

1:07:20 > 1:07:23to Swansea to find out more about two very traditional

1:07:23 > 1:07:25Welsh foods that are in danger of disappearing.

1:07:25 > 1:07:28Saint Davids Day is just around the corner so I have come to that

1:07:28 > 1:07:30beautiful Gower Eyre Peninsula near Swansea to find out about two Welsh

1:07:30 > 1:07:34foods steeped in history and tradition -- Gower Peninsula. So,

1:07:34 > 1:07:38Ashley, tell me about the history of cockles and laver bread in Wales

1:07:38 > 1:07:43because they go hand-in-hand, don't they?They have been part of the

1:07:43 > 1:07:46staple diet in Wales for years, particularly as a breakfast given to

1:07:46 > 1:07:50the minors before they worked in the mines, for the goodness of the laver

1:07:50 > 1:07:52bread, full of iodine and vitamins and minerals and that kept their

1:07:52 > 1:07:57strength up while they were working in the minds. Couples have been hand

1:07:57 > 1:08:01gathered here for hundreds of years mainly by women at the beginning,

1:08:01 > 1:08:03collecting their cockles with a rake and a ripple like we do today using

1:08:03 > 1:08:07the method of transport being a donkey or a horse and cart and

1:08:07 > 1:08:12unfortunately over the years people eating less cockles in the UK. 95%

1:08:12 > 1:08:15of the cockles fished in the UK end up in the UK. It is a huge

1:08:15 > 1:08:21proportion.Massive.Most of the cockles sold in the UK now are

1:08:21 > 1:08:25frozen and they come from Denmark and other countries because they are

1:08:25 > 1:08:29cheaper.We are exporting 95% and importing them from Denmark, sounds

1:08:29 > 1:08:34a bit backward.It does, it would be great to see people eating more

1:08:34 > 1:08:37British cockles here.They may not be as popular as they once were but

1:08:37 > 1:08:42I love them and I'd love to harvest some.No problem. First you look for

1:08:42 > 1:08:46the little holes in the sand showing the cockles are feeding in the

1:08:46 > 1:08:48ground and used the rake and riddled method like my ancestors would have

1:08:48 > 1:08:55done. Straddle the riddle.That is the real?Start cutting the sand

1:08:55 > 1:09:01with the rake in a semi-circular motion. -- the riddle. Shake out the

1:09:01 > 1:09:08small bits.They drop through.They will grow for next year.It must

1:09:08 > 1:09:14take a long time to get enough.It can take up to six hours to get your

1:09:14 > 1:09:17full quota.I don't think I can do this for the next six hours, I will

1:09:17 > 1:09:23have to leave it to you professionals. For those that don't

1:09:23 > 1:09:26know, what is laver bread?My ancestors would have collected the

1:09:26 > 1:09:30seaweed as we are today and bring it back to the factory and washing the

1:09:30 > 1:09:32sand out of it, boiling it for several hours, mincing it into a

1:09:32 > 1:09:36puree and eating it as part of a traditional Welsh breakfast along

1:09:36 > 1:09:39with fresh cockles. Here we have the laver bread in the pouch, it is a

1:09:39 > 1:09:44fine puree and a small portion of that is very good for you, during my

1:09:44 > 1:09:46trip to Japan and everybody wanted something more fashionable in a

1:09:46 > 1:09:51snack for me so we started producing seaweed snacks. This seaweed is very

1:09:51 > 1:09:57thin. You can almost see through it. It's like stained-glass.It has been

1:09:57 > 1:10:00farmed and harvested in Asia and we have imported it, however we are

1:10:00 > 1:10:04looking to grow our own seaweed in Wales on a farm to make it cost

1:10:04 > 1:10:07competitive.OK, because at the moment you can't harvest enough of

1:10:07 > 1:10:12this to make the snacks?Exactly. Dried seaweed roasted, flavoured

1:10:12 > 1:10:18slightly and its very good for you, far better snack than a crisp. It is

1:10:18 > 1:10:20really Moorish. As you have seen, we have incredible

1:10:20 > 1:10:24produce on our doorstep and it seems a real shame we are sending the

1:10:24 > 1:10:30majority away, so why not seek some out and give it a go for yourself?

1:10:30 > 1:10:33That was fantastic, I really enjoyed watching that and Rosie looked as if

1:10:33 > 1:10:37she was getting stuck into those cockles. I love cockles and we

1:10:37 > 1:10:43should eat more of them and this is lovely. Try it.I'm going to try it,

1:10:43 > 1:10:49looks amazing.It is great.So tasty. We should be championing

1:10:49 > 1:10:54this, it is British produce. Delicious and great snacks for kids,

1:10:54 > 1:10:58I'm going to get my girls on this. Really healthy and delicious. Look

1:10:58 > 1:11:07at that, straight in there.I boiled it for ages and mixed in a whole lot

1:11:07 > 1:11:09of it in and it was really tasty. Smashing.

1:11:09 > 1:11:10Right!

1:11:10 > 1:11:11It's omelette challenge time.

1:11:11 > 1:11:14Robin and Pam, neither of you is on the board,

1:11:14 > 1:11:19so there's everything to play for.

1:11:19 > 1:11:26Your goal is to get into that frying pan of glory.

1:11:26 > 1:11:33Up there.

1:11:33 > 1:11:36The aim is to make fast, edible three-egg omelettes that

1:11:36 > 1:11:38are good enough to feed to our hungry crew.

1:11:38 > 1:11:39CREW CHEERS

1:11:39 > 1:11:41But if they're not, they'll go in the compost bin.

1:11:41 > 1:11:42CREW BOOS

1:11:42 > 1:11:44So will it be crew or compost?

1:11:44 > 1:11:47Your time will stop when your omelettes hit the plates.

1:11:47 > 1:11:50Let's put the clocks on the screen.

1:11:50 > 1:11:53Remember that we are live on BBC Two, so no swearing!

1:11:53 > 1:11:54LAUGHTER

1:11:54 > 1:11:55Are you both ready?

1:11:55 > 1:11:56Three, two, one, go!

1:11:56 > 1:12:02OK!

1:12:03 > 1:12:17What's going on over there?What is that? Referee!Cheating!You do

1:12:17 > 1:12:19realise you are in full automatic disqualification, chef?

1:12:19 > 1:12:34LAUGHTER It hasn't even melted. Oh dear.

1:12:34 > 1:12:42A little bit of seasoning. Sorry. Extra delicious. You had to burn

1:12:42 > 1:12:47garlic oil earlier so you are following a theme.Right. Oh dear,

1:12:47 > 1:12:57oh dear, oh dear.Nouvelle cuisine! LAUGHTER

1:12:57 > 1:13:05I suppose we didn't specify hen egg. It was the egg challenge.He's the

1:13:05 > 1:13:10wild child of the kitchen.Breaking all the rules.She's cooked. She's

1:13:10 > 1:13:18soft in the middle. A little bit of truffle. I nearly put the truffle in

1:13:18 > 1:13:21as well.Does it look like an omelette? It kind of tastes like an

1:13:21 > 1:13:28omelette.

1:13:28 > 1:13:34omelette.This is where the bleep comes up!Sorry, guys, that has to

1:13:34 > 1:13:39go well below the line, you are down here. Not only did you cheat by

1:13:39 > 1:13:45using the wrong eggs. Sorry. Pam, actually the butter was slightly

1:13:45 > 1:13:54burnt but I would say it was more nice -- noisette.That is quite a

1:13:54 > 1:13:59Scottish

1:13:59 > 1:14:03Scottish thing, brown and.The crew will enjoy it, 45 seconds, actually

1:14:03 > 1:14:07quite good. We will have to make room for that in a minute.Well

1:14:07 > 1:14:14done.Well done.I've still got some omelette in my mouth.

1:14:14 > 1:14:16So will Davina get her food heaven - braised

1:14:16 > 1:14:18lamb and roast sweet potatoes?

1:14:18 > 1:14:21Or, four of her food hells at once with my

1:14:21 > 1:14:22tartelette of aubergine, chicken livers,

1:14:22 > 1:14:24kale and anchovy?

1:14:24 > 1:14:27We'll find out after Nigel Slater shows us some more

1:14:27 > 1:14:33of his simple suppers.

1:14:45 > 1:14:46Tonight, pork meatballs with anchovies.

1:14:46 > 1:14:47A strange marriage indeed.

1:14:47 > 1:14:49To your pork mince, add a cupful of breadcrumbs.

1:14:49 > 1:14:51It really helps to lighten the texture.

1:14:51 > 1:14:52Then grate in some lemon zest.

1:14:52 > 1:14:54Pork loves lemon.

1:14:54 > 1:14:55Fish loves lemon.

1:14:55 > 1:14:56It belongs.

1:14:56 > 1:15:00Parmesan helps to bind it, but also adds a deep, salty flavour.

1:15:00 > 1:15:06Drop in a handful of your favourite fresh herbs.

1:15:06 > 1:15:07I'm using parsley and thyme.

1:15:07 > 1:15:12Finally, a little salt and black pepper.

1:15:12 > 1:15:15As it is, I could make those into little balls, fry them

1:15:15 > 1:15:16and they'd be perfectly delicious.

1:15:16 > 1:15:19But by adding the strange thing of anchovies, every flavour that's

1:15:19 > 1:15:27in there is going to be richer and stronger.

1:15:29 > 1:15:31Nobody says, "Oh, this is fishy.

1:15:31 > 1:15:34" It's just delicious.

1:15:34 > 1:15:41Mix together well and crisp both sides in hot oil.

1:15:42 > 1:15:46I'm not going to cook these all the way through.

1:15:46 > 1:15:49I'm just going to brown the outsides a little bit and then put them

1:15:49 > 1:15:54into a baking dish with some stock.

1:15:54 > 1:15:57Then I'll let them cook in the oven, and what will happen

1:15:57 > 1:16:00is that all the flavours going on in here will seep

1:16:00 > 1:16:03into the stock and I'll end up with a dish that is full

1:16:03 > 1:16:06of a lovely, savoury broth I can dip my spoon into before I start

1:16:06 > 1:16:11eating my meatballs.

1:16:11 > 1:16:17Half cover the meatballs in stock, veg or chicken, it doesn't matter.

1:16:17 > 1:16:22Then put them in the oven.

1:16:22 > 1:16:24For about 20 minutes.

1:16:24 > 1:16:27I feel like a few greens to go with it

1:16:27 > 1:16:29so I'm going to use one of my favourites, chard.

1:16:29 > 1:16:32If you use the younger leaves, you can cook them whole in just

1:16:32 > 1:16:36a small amount of water, or maybe even steam them.

1:16:36 > 1:16:38These little meatballs have got crisp tops and they're

1:16:38 > 1:16:46deliciously moist underneath.

1:16:47 > 1:16:52When I put this out on the dishes, I can smell the pork.

1:16:52 > 1:16:54And the Parmesan and the lemon, but there's also something else

1:16:54 > 1:16:57I can't quite put my finger on.

1:16:57 > 1:16:59And I know it's the anchovy.

1:16:59 > 1:17:00But no-one else will.

1:17:00 > 1:17:03It's the sort of food, if I'm feeling a bit down,

1:17:03 > 1:17:10that really lifts me up.

1:17:10 > 1:17:16This is a really hearty meal with a wonderful deep flavour.

1:17:16 > 1:17:19It's well worth having some anchovies in the cupboard.

1:17:19 > 1:17:23You'll be amazed how often you'll use them.

1:17:23 > 1:17:26I must admit, I sometimes dread shopping.

1:17:26 > 1:17:31If I can find any excuse not to go, I will.

1:17:31 > 1:17:36I think that's another reason why I like growing my own veg.

1:17:36 > 1:17:38I can always improvise something from the garden

1:17:38 > 1:17:41to save trudging to the shops.

1:17:41 > 1:17:44You just walk round the garden, find a little bit of parsley,

1:17:44 > 1:17:48a little bit of thyme, actually, even a few of those.

1:17:48 > 1:17:56Marigold petals.

1:17:56 > 1:17:59And a bit of cream cheese.

1:17:59 > 1:18:01I could use thick yoghurt.

1:18:01 > 1:18:06Bit of black pepper.

1:18:06 > 1:18:13And some nice crusty bread.

1:18:17 > 1:18:24Sometimes, good ideas just come when you least expect it.

1:18:24 > 1:18:32But after a light snack, a hearty pud is in order.

1:18:38 > 1:18:41So, to satisfy my craving, I'm going to make a dish that

1:18:41 > 1:18:43delivers hot and cold in one mouthful.

1:18:43 > 1:18:46Pop your fruit into a pan and add a generous amount of sugar,

1:18:46 > 1:18:47depending on how sweet your tooth is.

1:18:47 > 1:18:51I use a simple granulated or caster and then something with a more sort

1:18:51 > 1:18:52of butterscotch flavour, something like light muscovado.

1:18:52 > 1:18:57One of those sugars that's a little bit brown.

1:18:57 > 1:19:02Add enough water to half cover the fruit.

1:19:02 > 1:19:07Pop in a few cloves and a cinnamon stick if you have one.

1:19:07 > 1:19:10And I'm going to add a surprise - I'm going to put

1:19:10 > 1:19:12a bay leaf in there.

1:19:12 > 1:19:15It sounds odd, but my mother always used to put a bay leaf

1:19:15 > 1:19:16in the rice pudding.

1:19:16 > 1:19:18Simply cover and simmer.

1:19:18 > 1:19:20Don't stew it to death.

1:19:20 > 1:19:23I just want the fruit to collapse a little bit.

1:19:23 > 1:19:26I want the juices of the plums to mix with the sugars.

1:19:26 > 1:19:28I don't want them to end up as jam.

1:19:28 > 1:19:32I want to stop before they get that far.

1:19:32 > 1:19:35I like to use vanilla ice-cream, but it's up to you.

1:19:35 > 1:19:39Just serve it quickly.

1:19:39 > 1:19:41The flavours work.

1:19:41 > 1:19:44The richness of the plums and the ice-cream, but also,

1:19:44 > 1:19:46there's so much more because there's this wonderful thing

1:19:46 > 1:19:49of temperatures, the fact that, at the same time, you've got

1:19:49 > 1:19:53something blisteringly hot and freezing cold and it becomes

1:19:53 > 1:20:01very, very exciting.

1:20:03 > 1:20:05Thanks Nigel - two great recipes there, perfect

1:20:05 > 1:20:07for this cold weather.

1:20:07 > 1:20:10Right, time to find out whether Davina is getting her food

1:20:10 > 1:20:12heaven or food hell.

1:20:12 > 1:20:14Food heaven is a perfect combination of Davina's

1:20:14 > 1:20:22two loves - lamb and sweet potato.

1:20:22 > 1:20:27Lovely, succulent lamb shanks, Moroccan spices, tomato, onions,

1:20:27 > 1:20:31crewmen, sweet potato with chiili. -- onions cumin.

1:20:31 > 1:20:33Or food hell, which has four of her worst

1:20:33 > 1:20:34ingredients - a quinoa tartelette with

1:20:34 > 1:20:39aubergine, chicken livers, kale and anchovies.

1:20:39 > 1:20:44All served in a quinoa tartelette. In the end, 57% of the voters went

1:20:44 > 1:20:49for...

1:20:49 > 1:20:50for...Oh, no! Hell!

1:20:50 > 1:20:56BOOING I was really looking forward to

1:20:56 > 1:21:05that. Stop it! Oh, thanks a...! Oh, mate,

1:21:05 > 1:21:09no! Frank God it is you. There is hope for me.

1:21:09 > 1:21:12no! Frank God it is you. There is hope for me.You will enjoy this.I

1:21:12 > 1:21:19can't even look at it.There is also bit of quinoa.Have you ever it's in

1:21:19 > 1:21:30labour?I have never got past the smell.-- have you ever eaten liver?

1:21:30 > 1:21:34You guys start with the aubergine. To have all of you making it, it'll

1:21:34 > 1:21:41good. Aubergine, I like the aubergine, to be fair. It has to be

1:21:41 > 1:21:48cooked and it has to have a good flavour to it. And that's kale looks

1:21:48 > 1:21:51very acceptable, because normally the kale is with those big, stiff

1:21:51 > 1:21:57storks that you have to massage with oil and love and then sing to its

1:21:57 > 1:22:04ounce...Sing to your kale!It is a palaver. I just put it in the oven

1:22:04 > 1:22:08and make crisps. We have aubergine crisps which will

1:22:08 > 1:22:15be sized toe sliced super-thin, oil on top, seasons and dried in the

1:22:15 > 1:22:24oven in a similar way to how we did the cabbage leaf earlier. The

1:22:24 > 1:22:29roasted aubergine, which Pam will make into a puree. Instead of

1:22:29 > 1:22:36seasoning with salt we will put lots of anchovies in it.OK.You with me?

1:22:36 > 1:22:45I'm with you.The quinoa has been boiled, I have added an egg to it

1:22:45 > 1:22:49and am lining the tartelette mould like this. I will take that into the

1:22:49 > 1:22:58oven.Quinoa is so easy, cooking the quinoa and adding an egg, that is a

1:22:58 > 1:23:02brilliant way.It makes a change from pastry and it is gluten-free,

1:23:02 > 1:23:10it takes a few boxes. Fitness, tell us a bit about your fitness, how it

1:23:10 > 1:23:15is going on? I hear you are training to become a personal trainer? Is

1:23:15 > 1:23:20that true?!I just thought I have made so many work-out DVDs, I have

1:23:20 > 1:23:25lost count, I have made that many. It is ridiculous, I feel like I have

1:23:25 > 1:23:30learned a lot and yet I do not have a qualification to my name. So I

1:23:30 > 1:23:35thought this is the year I am going to do bit. I have always made

1:23:35 > 1:23:40excuses, it will take too much time, but there are so many ways you can

1:23:40 > 1:23:45learn. There are lots of resources online, I am learning with an

1:23:45 > 1:23:52amazing company called London Muscle, they do webinars and

1:23:52 > 1:23:56everything so I can still study even though I am a moment have a job. I

1:23:56 > 1:24:00am taking this really seriously, I want to take classes and I would

1:24:00 > 1:24:05like to teach people. I will still have my day job. I'm sorry, still

1:24:05 > 1:24:13going to be around for a bit. But I really get a kick out of exercise, I

1:24:13 > 1:24:17have always been about trying to share the love and get other people

1:24:17 > 1:24:22as a confused about exercise as I am now. I never thought I would be this

1:24:22 > 1:24:29person, especially not at 50.It is brilliant.I want to get people into

1:24:29 > 1:24:36it. You work-out?I used to run marathons. My knees...You love it?

1:24:36 > 1:24:46Yes.What do you do now?I still run, ten or

1:24:50 > 1:24:54run, ten or 15 K is the mental aspect.It also means you can really

1:24:54 > 1:24:58enjoy your food, you feel like you have earned it.Exercise makes you

1:24:58 > 1:25:07hungry.It is great.Be careful, those livers spit a bit. Do they

1:25:07 > 1:25:16look nice?It does not smell like liver to me.Not yet!Who has

1:25:16 > 1:25:21pinched the salt?As far as the day job goes, I think one of the reason

1:25:21 > 1:25:26the nation has taken YouTube their hearts as you always in these

1:25:26 > 1:25:30extreme situations, big brother people coming out of the house,

1:25:30 > 1:25:35reuniting families, dating with Street Mate. How do you cope with

1:25:35 > 1:25:42that emotion? You are good at being granted but it must be difficult to

1:25:42 > 1:25:47deliver?On something like Long Lost Families, if I am delivering a very

1:25:47 > 1:25:50difficult piece of news to somebody, the worst thing would be if they had

1:25:50 > 1:25:55to comfort me. This is not my moments, suck it up, that is what I

1:25:55 > 1:26:00think. And other times, that is what I love. I love people and stories

1:26:00 > 1:26:09and emotion. I am French. So I think that is why I have always chosen

1:26:09 > 1:26:14shows with that element to it. Anything I can make your life better

1:26:14 > 1:26:19in some way, that is what I am all about. Not necessarily mine, but

1:26:19 > 1:26:26everybody's.Series eight Long Lost Families is coming out soon.And

1:26:26 > 1:26:30this time next year is an amazing show, I am filming the next year

1:26:30 > 1:26:35part of that next week. So I get to see all of these people that made a

1:26:35 > 1:26:39commitment to me this time last year, I will find out if they have

1:26:39 > 1:26:44done it. We have amazing medical stories and love stories and babies

1:26:44 > 1:26:50and weight loss. It is like an ultimate makeover show, that

1:26:50 > 1:26:58programme. That is really exciting. Look how pretty that is.A lovely

1:26:58 > 1:27:03aubergine puree, on top of that we put...So far it is looking good.

1:27:03 > 1:27:14The chicken livers.Not so much now. Make sure they are very pink inside.

1:27:14 > 1:27:24It looks lovely.It looks amazing. But it smells literary?Yes.-- but

1:27:24 > 1:27:40it smells livery. The kale leaves. They are very pretty.But they are

1:27:40 > 1:27:47kale.I do not mind the taste, it is everything you had to go through.

1:27:47 > 1:27:57Kale crisps are amazing.Is it your son or daughter?Ziggy.Ziggy will

1:27:57 > 1:28:01love kale crisps.Knife, fork and spoon send all the other stuff.

1:28:01 > 1:28:07Because it is you, I know it will be good.Wait until you tasted, it

1:28:07 > 1:28:15might not be your cup of tea.It is my cup of tea.Is it?Absolutely, I

1:28:15 > 1:28:19would eat chicken livers and anchovies any time.Olly, what have

1:28:19 > 1:28:25you got?A Pina Noir from New Zealand, it is from the old C

1:28:25 > 1:28:32Exquisite Collection. Lots of vibrant fruits. A little bit of

1:28:32 > 1:28:38fruits, it is a light, silky, tremendous value glass of red wine.

1:28:38 > 1:28:39fruits, it is a light, silky, tremendous value glass of red wine.

1:28:39 > 1:28:47Come on, Davina! Just forget it is live!Not so bad.

1:28:47 > 1:28:50Actually, do you know, that is not good.

1:28:50 > 1:28:52That's all from us today on Saturday Kitchen Live.

1:28:52 > 1:28:55Thanks to all our studio guests - Robin, Pam, Olly and Davina.

1:28:55 > 1:28:57All the recipes from the show are on the website,

1:28:57 > 1:28:59bbc.co.uk/saturdaykitchen.

1:28:59 > 1:29:02We're back on BBC One next week.

1:29:02 > 1:29:05Matt Tebbutt is in charge. See you in a couple of weeks.

1:29:05 > 1:29:06Have a great weekend.

1:29:06 > 1:29:08Bye!