24/02/2018 Saturday Kitchen


24/02/2018

Michel Roux is joined by Robin Gill, Pam Brunton and Davina McCall. There are great moments from the BBC food archive from Rick Stein, Raymond Blanc, Hairy Bikers and Nigel Slater.


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Transcript


LineFromTo

Good morning!

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I hope you're hungry

because we've got

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90 minutes of fabulous

food to inspire you.

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I'm Michel Roux and this

is Saturday Kitchen live!

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Welcome to the show!

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Cooking with me today

are two brilliant chefs -

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Robin Gill and Pam Brunton!

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And on the drinks duty this

week, it's Olly Smith!

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Good morning everyone!

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Good morning, great to have you on

the show. Robin, it is your Saturday

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Kitchen debut, welcome to the show.

You train with Marco Pierre White

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and Raymond Blanc, two icons, before

opening your own restaurant just

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around the corner from here.

Yes.

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What are you cooking today?

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My version of bacon and cabbage but

the bacon will be applewood smoked

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eel and a fried egg seeing as it's

breakfast.

Of course, everything

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tastes better with an egg on top.

Especially in the morning.

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Pam, welcome back.

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You are cooking a celebration of

springtime.

Burnt dumplings with

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wild garlic and leeks and some fresh

and sweet heart...

Despite the

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weather we're hoping it's

springtime.

Believes are very small.

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It's the first indication of spring.

But you've got to have some

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optimism.

Absolutely.

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Olly - some really

interesting flavours there.

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Superb flavours I love the sound of

the optimism. I've chosen two

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scrumptious wines, absolute treats

with the dish, one from New Zealand

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and one from Italy but for heaven

and hell I'm going to choose two

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brilliant value wines.

We do like a

bit of value.

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As always, we've delved into the BBC

archives to bring you highlights

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from the biggest food stars

including Rick Stein, Raymond Blanc,

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The Hairy Bikers and Nigel Slater.

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Our special guest

is the primetime TV

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presenter who is the

face of a thousand

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shows including,

Big Brother and, more

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recently, Long Lost Family.

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She's a fitness fanatic and raised

millions for Sport Relief

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with her 500-mile triathlon.

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She also loves her food and has

four successful cookery

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books, no less!

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Please welcome the

wonderful Davina McCall.

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APPLAUSE

How are you?

Welcome. We could do

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the show in French, couldn't we?

They might find it a bit boring.

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They might go back to the Winter

Olympics, we don't want to do that.

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When I start talking French I

suddenly go French, the hair and my

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mouth. It's him, honestly. I thought

Michel Roux. Mike Wood like this

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top.

Let's move on. Divina, welcome

to the show.

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So Davina at the end of the show

I'll be cooking your food

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heaven or food hell.

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What's your idea of food heaven?

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Heaven, I love slow cooked lamb when

it's falling off the bone. I love

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the sweet potato. I want a kind of

have sweet potato with everything if

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I could. So, something with those

two things.

That sounds good to me.

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I've got something I'm pretty sure

you will love.

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And your food hell?

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Food hell, liver, even the smell.

I've tried to like liver, I just

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can't do it.

Maybe you will be

persuaded today.

And anchovies, I

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don't like the fish smell.

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So if the viewers

give you heaven, i'll

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give you a wonderful dish with both

lamb and sweet potatoes.

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Yes, give me that.

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I'll sear some succulent lamb

shanks, then braise them

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in a saffron, cumin and tomato sauce

and serve them with your other

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heaven, spicy sweet potatoes and,

just for good measure,

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I'll throw in some

homemade paprika crisps.

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But if Divina gets hell it's not

going to be won but four hells.

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What?

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Liver,

aubergine, anchovy and kale.

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The reason why Cal is a hell is you

have too much it so much, Masoe chit

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-- kale. It's just a leaf! I love a

kale. Crisp. You are not getting a

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kale crisp.

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I have found a way to combine

all of Davina's worst

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nightmares in a quinoa tartlet with

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aubergine two-ways, pan-seared

chicken livers, kale leaves and

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anchovies.

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But you'll have to wait

until the end of the show to find

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out which one the viewers vote for!

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So everyone, just go

to the Saturday Kitchen website

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before 11am this

morning and get voting!

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We also want your questions.

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You can ask our experts

anything, just dial -

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0330 123 14 10.

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That's 0330 123 14 10,

get dialling now!

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As always you can

also join the show on

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social media.

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My word!

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Right, time to get cooking!

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Robin, let's go, chef. We have

wonderful ingredients, including the

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start of the

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wonderful ingredients, including the

start of the show.

Applewood smoked

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eel, my version of baked cabbage. I

am a Savic for bacon and cabbage, I

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have it on a T-shirt. First of all,

wonderful spring cabbage, I've got

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some aches, applewood smoked eel,

and some amazing greens from our

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farm as well so if you could take

off the outer layers of the cabbage,

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blanch them and we are going to

dehydrate them.

Fantastic.

While you

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are doing that I'm going to cut

straight through the eel. Tell us

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about deals while chopping it up. It

is quite controversial, I wanted to

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use eel for the show. If you look at

the sustainability of the EU on the

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website it says it is level five.

Level five means that it's an

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absolute no, no, even farmed it is a

no, no so I didn't trust it because

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the lady I've been buying deals from

all of these years, she sends me

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little updates of what is going on

and we looked into it a bit further,

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and looking at what is happening,

eels are born at sea, they have to

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get upstream, and when they are

going upstream they come across all

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sorts of obstacles. So they will hit

certain barriers, they will hit

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water plants and things like that.

There is huge obstacles along the

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way. They are in decline because of

these obstacles. What they have to

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do is invest in it so that anybody

who is responsibly fishing for eels

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has to do the right thing and they

have two, it costs money, so if you

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don't eat eels there is no money to

look after them.

So, fully

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sustainable whatever fish you use

but in this particular incident.

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Instance, eel, use the same

supplier, in fact the only supplier

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I use because I'm 100% confident it

is sustainable.

It is a lady called

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Karim who I get all of the eels from

and it reminds me of smoked bacon,

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it is such an intense flavour. I'm

not going to waste anything, I like

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to use the skin from deals to make a

cream, it is going to be smoky. I'm

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going to add it into a warm pan with

a bit of olive oil and I want to

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extract some of the flavour out of

it, just a little bit.

So we are

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using absolutely everything, using

the skin and bones to get the

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flavour?

Yeah.

So nothing goes to

waste, which is another thing you do

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really well. Most chefs are

interested in that now and that is

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where their waste goes to.

Absolutely. I have UHT cream, taken

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to a very high temperature used a

lot in cooking, because it doesn't

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split out, it can handle heat, it

can handle aggressive hate.

So it

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won't split.

It is a good thing for

infusing something to get that depth

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of flavour into it. I'm going to

live that ticking over for a bit.

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You have your cabbage which is in

brine as well, 3% brine. That almost

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kind of cooks it, doesn't it?

You

can see the cabbage has broken down

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a bit so it has a nice cat texture

but I want to get the smoky flavour

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through the dish and get it going on

a really hot griddle pan. In the

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restaurant we use barbecues a lot

and cook a lot over wood but if you

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are doing it at home you can do it

in the griddle pan. That is ticking

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away. I want to talk about the

leaves of the cabbage. You take off

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the outer part of the cabbage,

blanch it, and we can stick it in a

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low oven, 60 degrees if you are

doing it at home, or you can buy a

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dehydrator for about 20 or 30 quid

on the Internet. I've got this

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incredible nori seaweed which we use

a lot for seasoning things. If you

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can blitz some of the cabbage with

the nori.

Powder to season.

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Fantastic. You have two restaurants,

well, three just round the corner in

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south London. One of which has just

been relaunched.

That's right. I

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used to work in the south of Italy

on the Amalfi Coast and that is

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where I first came across from two

table cooking and the owner of the

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restaurant, the chef, restaurant

steeped in history since 1890, he

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had own farm overlooking Capri, can

you imagine that? Literally rolling

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down this hill. I'm going to put

this in a really low oven not to

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really cook, just to warm it

through. So, the owner used to come

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up from the farm in a van filled

with all of the most amazing

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ingredients and that's what we had

to cook with, simple as that. So,

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after working there and being

witnessed to that, I really wanted

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to open an Italian restaurant at

some point.

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What does SorellaWebsiteDirections

mean?

It means sister, a sister

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restaurant just around the corner.

We are going to reduce that a little

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bit.

Covers about this farm and your

management of food waste. We have

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this amazing thing going on with

this guy called Igor and Tom, he

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calls himself the food -based

farmer. -- Sorella.

We put it in a

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bin outside the restaurant and he

turns it into compost rapidly and

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it's taken to a farm near Gatwick

Airport, which is about 30 minutes

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from where we are, maybe 40 minutes,

and we have shared the farm, now you

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have used it to PANs.

I've joined

too.

That is so great.

We have

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divided it up, all of the food waste

goes to the farm, we can pick what

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we want, one guy wants specific

potatoes from Peru so he grows

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those. Two or three times a week he

will drop in the fresh stuff and we

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have to use it.

We have had a

question on Twitter. How long would

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you leave the cabbage in the oven on

60 degrees?

Until it is super dry,

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it could take four or five hours.

But check it when you take it out,

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it should snap and break and that's

it and it will taste a bit like

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nori, like seaweed.

The nori was

incredible. I did a dish at home and

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had such an impact on the flavour,

so delicious.

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Remember if you'd like

to ask us a question,

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then give us a call now on:

0:11:580:12:00

0330 123 14 10.

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That's 0330 123 14 10.

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Calls are charged at your

standard network rate.

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How are we doing, Robin?

I'm going

to start cooking the egg.

Friday.

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I'm going to start with oil in the

pan and then a knob of butter. One

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should do.

The cabbage is here.

That

is getting a really nice char.

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Caramelisation and sweetness. Dived

deep fried some of the cabin.

Thank

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you. Lovely and crispy and adding

more flavour and texture to the dish

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-- I have deep-fried some of the

cabbage. While that is cooking I

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will add a nice dollop of whole

grain mustard to the cream, to give

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it a nice smoky flavour. Mustard is

a natural combination for the

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cabbage and brings a bit of acidity

too. I'm going to add a bit of lemon

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juice as well.

Right, fantastic. And

you have a cook book coming out.

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That's right. It's called Belardo

Chef because I think the larder is

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the backbone of everything. I like

fresh ingredients, cooked as simply

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as possible, but then draw on your

super weapons, whether it be eight

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kimchi, something amusing for this

dish is the fermented dolls which

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takes six to eight weeks. If you

smell it, like anchovies...

What did

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you say? Dulse?

It is a seaweed. The

flavour profile is a combination of

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anchovies and Parmesan. You have to

try it.

Because it's not anchovies I

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think I'll be all right.

But it's

got that wonderful, me flavour.

This

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is a great recipe in the book which

sums up what we do. Somebody get

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this book called the of fermentation

and it was a local regular in the

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restaurant and we went mad

fermenting everything, put it

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somewhere and forget about it, put

it on top of a fridge and forgot

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about it and the guy came in for

lunch and we said, he's back, let's

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but that stuff out and try it on

him. He's still alive, just. This

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was the most amazing thing we found

out of it, it was a flavour like we

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had never had before and the aroma

in the restaurant was crazy.

I'm

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going to put that their server you

can start plating up.

Thank you, the

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cabbage and the aid is ticking over

nicely, I'm going to cut the cabbage

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in half and I want to get my

seasonings in there.

There is a

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plate to season it on.

You can see

the cooking on it is really nice.

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I'm going to hide the dulse in

amongst the cabbage.

That's the

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seasoning, isn't it? And if you

wouldn't mind grabbing it. I'm going

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to baste the egg with a bit of that

lovely butter and oil on it.

I'm

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going to go quite generous with my

smoky mustard cream.

There we go,

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chef.

The cabbage alternatively

around. Stunning, thank you very

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much. He's not bad, is he, this guy?

I'm your commie chef, your wingman.

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I was asking, how am I going to ask

him to do anything?

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LAUGHTER

Just say, please.

Please, chef!

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These are the lovely rocket leaves

from the farm actually.

Really fiery

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and peppery. They are amazing.

They

make you cry a little bit.

Lovely

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rocket flavour.

The outside of the

leaves are amazing deep-fried so we

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have Crist them up a bit.

Some of

these on top?

Yes, just decorate it

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around.

And by doing this properly,

chef?

Beautiful.

That's it, all over

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it. Have you got your eel?

No!

The

star of the show.

The reason we

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chopped it up is you want to bite

into it and yet a bit of it as you

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get stuck in.

A surprise with that

lovely salty eel.

Exactly, it is a

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bit like smoked baking. Nice fine

dusting of your incredible... Nori.

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Leave it there, chef. Tell us what

it is.

Applewood smoked eel, fried

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egg, cabbage from our farm. Thank

you.

Looks gorgeous.

0:16:250:16:33

The plate ways they turn!

I am so

ready.

Knife and fork to the ready.

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I am very excited, I have never,

ever tried to heal.

I always try to

0:16:450:16:52

cook it for people.

-- I have never

tried eel.

People have a

0:16:520:16:58

preconception about jellied eels.

It

is the texture for me, it is like

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juicy bacon.

That is really

unbelievable.

What have we got,

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Olly? Go bio I have gone --

I have

gone for the Ara Vineyard Pinot

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Gris.

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Gris. It is such a peachy, bright,

clean flavour. With the intense

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flavours, the rocker to, the

smokiness, I absolutely adore it.

0:17:370:17:43

Vibrant, peachy, clean and pristine.

I have not got myself a glass. It is

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singing at me from across the

studio!

Ensuring about, Davina?

It

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is unbelievable.

-- are you enjoying

about, Davina?

0:17:550:18:05

about, Davina?

It is great with

cauliflower. Because of the cheesy

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thing it is like a play on

cauliflower cheese.

It is not too

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pungent and strong in the mix. It is

amazing.

0:18:130:18:16

Pam, remind us what

you're cooking later.

0:18:160:18:23

Carry on eating!

Don't worry, you

will be able to hear me! Dumplings

0:18:230:18:28

with wild leeks and wild garlic, a

fresh ewe's milk cheese and an oil

0:18:280:18:38

dressing.

0:18:380:18:40

Don't forget if you want to ask us

a question this morning, just call:

0:18:400:18:44

0330 123 14 10.

0:18:440:18:46

That's, 0330 123 14 10.

0:18:460:18:48

Lines close at 11am today.

0:18:480:18:48

You haven't got long

so get dialling!

0:18:480:18:50

Or you can tweet us a question

using #SaturdayKitchen.

0:18:500:18:52

And don't forget to vote

for Davina's food heaven

0:18:520:18:54

or hell on our website.

0:18:540:18:56

Now let's catch up with Rick Stein

on one of his Long Weekends.

0:18:560:18:59

He's in Lisbon and visiting

the go-to place for the city's

0:18:590:19:01

most popular dish -

chicken piri piri.

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This is the balanced tower. I love

it, it used to guard the river from

0:19:230:19:28

boats trying to get it here. It is

right at the end of the river. I

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just like it because it is so

ornate, so wonderfully over the top.

0:19:330:19:37

It reminds me a bit of the Spanish

galleons at the time of the Armada.

0:19:370:19:42

They had all the same sort of

detail, where our British ships were

0:19:420:19:47

much more prosaic. I imagine a

teller like this in Britain built in

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the 16th

0:19:520:20:01

the 16th century, would be very

simple. But it says Portugal to me.

0:20:010:20:03

It is quite romantic. This would be

the last thing that Portuguese

0:20:030:20:05

sailors heading out to the New

World, Africa, the Indies, China,

0:20:050:20:07

would have seen. It would have been

a great memory for them as they left

0:20:070:20:12

their beloved country.

0:20:120:20:19

their beloved country. And he would

have thought these intrepid,

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brilliant navigators, through

colonising Africa, India and the Far

0:20:230:20:26

East and bringing back cinnamon,

nutmeg and coriander, would not only

0:20:260:20:31

for other influence the cuisine of

their own homeland, but also the way

0:20:310:20:35

we all eat today. -- not only

forever influence. Just think of

0:20:350:20:41

India without chilies, they did not

have any until the Portuguese came

0:20:410:20:45

along and planted them in the 16th

century. They also introduced

0:20:450:20:51

tomatoes and potatoes. Just think of

it, a curry without chilies! It is

0:20:510:20:56

like roast beef without horseradish!

0:20:560:21:02

This is the restaurant A Valenciana.

0:21:020:21:05

The number one place for Lisbon's

favourite spicy dish. Again, it came

0:21:070:21:12

from those days of the navigators.

Check in fares. I love big barbecue

0:21:120:21:18

cooking over proper charcoal. This

is so hard. -- so hot. The chickens

0:21:180:21:34

are spatchcocked, that means open up

and marinated in lemon juice, garlic

0:21:340:21:39

and salt, and they will brush them

with piri piri sauce. This is

0:21:390:21:46

Lisbon's most popular dish. To

Lisbon, it is probably to Lisbon as

0:21:460:21:56

fish and chips is to anywhere in the

UK. Cooked over carp... Charcoal,

0:21:560:22:03

some chilli sauce, chips, a beer,

thank you very much. I looked simple

0:22:030:22:07

food like this.

I actually love piri piri sauce. A

0:22:070:22:15

little bit extra. I like my chilli.

Piri piri is Swahili for pepper,

0:22:150:22:21

pepper. I guess originally it came

from Mozambique, a Portuguese

0:22:210:22:26

colony. Let us just try it.

Lemony, salty, garlicky, nice and

0:22:260:22:38

hot. Beautiful chicken, a lobby

taste of charcoal. What more could

0:22:380:22:44

you want? A bit of salad, a beer,

and look at that! I would say this,

0:22:440:22:51

but when I walked in here it looks

so Portuguese. So simple, nice

0:22:510:22:56

tiles, dark wood, perfect.

If you ever come to Lisbon and don't

0:22:560:23:03

have the chicken piri piri, well,

big mistake.

0:23:030:23:10

I have another lunch in an hour or

so with a couple of Portuguese food

0:23:100:23:14

bloggers. Well, my weekend centres

around food but the most important

0:23:140:23:18

thing one can take to a restaurant

is, yes, and appetite. For this I

0:23:180:23:25

just need some time on my own to

reflect without any interruptions.

0:23:250:23:32

Such luxury!

Lunch party two, the freshest

0:23:320:23:41

sardines with a dusting of sea salt

over hot charcoal. The smell is pure

0:23:410:23:47

Lisbon.

The oil drips and after a few

0:23:470:23:54

minutes they are done.

I'm meeting up with Sergio and

0:23:540:24:04

Maria, two articulate food bloggers

who are so proud of their national

0:24:040:24:07

cuisine.

Sergio, what do you think is so

0:24:070:24:12

particularly good about Portuguese

cuisine?

I think it is a key scene

0:24:120:24:17

based on humility. You have great

respect for the ingredients. You are

0:24:170:24:22

given these amazing ingredients and

you do not stand in their way.

0:24:220:24:24

People come from a real tradition,

they know a lot about the

0:24:240:24:28

ingredients, what they are cooking,

they know the fat content, how much

0:24:280:24:32

it should be cooked.

You do not cook

from a recipe. We look at the

0:24:320:24:38

ingredients and we don't measure the

amount of salt or olive oil, we do

0:24:380:24:44

is by passion, by feeling.

You live

in Chicago now. Would you ever dream

0:24:440:24:50

of getting sardines like that guy?

Dream, yes! Reality is very

0:24:500:24:55

different. Sardines don't have

wings, they are not meant to fly. In

0:24:550:25:01

Portugal people are crazy about the

freshness of fish. People do not

0:25:010:25:05

like they should Lisbon, it is in

the river, not the ocean. It would

0:25:050:25:10

not be a place to have fish. Not a

good place for this, it is on the

0:25:100:25:14

river. When people really want fresh

fish they go to the beach. Let's

0:25:140:25:19

have a great fishmeal. That is how

crazy people are about the freshness

0:25:190:25:23

of the fish.

0:25:230:25:27

Thanks Rick.

0:25:270:25:29

Now, chicken Piri Piri is Portugal's

most popular chicken dish,

0:25:290:25:32

so now I'm going to cook one

of France's iconic chicken dishes,

0:25:320:25:33

so now I'm going to cook one

of France's iconic chicken dishes,

0:25:330:25:35

a kind of coq au vin.

0:25:350:25:43

C'est bien!

Let's be serious,

Davina! You can't, can you? Normally

0:25:430:25:54

it would be a slow cooked and

braised cockerel, coq au vin. I am

0:25:540:26:01

using chicken breast and marinating

it in the wine, it is quicker. It

0:26:010:26:05

has all the flavours of the coq au

vin. Chicken supreme, lardons, baby

0:26:050:26:11

onions, I will serve it on a root

vegetable rosti. Chicken supreme is,

0:26:110:26:19

in they go. Red wine to marinate.

I

don't drink but I use wine in

0:26:190:26:28

cooking, because it cooks off the

alcohol. So I am not a... I would

0:26:280:26:34

not have, say, something like a

tiramisu, because that is just

0:26:340:26:39

alcohol. But if it is being cooked,

I would marinate something or I

0:26:390:26:44

would use a red wine in gravy.

As a

favour. Marinate overnight is best,

0:26:440:26:51

but a few hours is good, so it picks

up all the flavours and the colour

0:26:510:26:55

of the wine. There we go. Tel is a

little bit about your book, another

0:26:550:27:00

cookery book. -- tell us.

I always

feel a little bit like a fake when I

0:27:000:27:08

am around people like you. You are

all amazing. Basically, I wanted to

0:27:080:27:13

do a book for people like me, which

is really simple, ten ingredients or

0:27:130:27:20

less, so I work with a lady called

Catherine Phipps, she is a chef, she

0:27:200:27:24

is amazing. I gather up recipes that

I love and I give them to her, and

0:27:240:27:32

then she will come up with a healthy

aversion for me. Then I cook it. --

0:27:320:27:37

she will club with a more healthy

version for me. I pass on what I

0:27:370:27:41

liked and did not like about it. A

little bit like me trying eel today,

0:27:410:27:47

I like to try to get people to try

things, but because I'm not a

0:27:470:27:52

natural chef and I am a bit nervous

about things, I talk about their

0:27:520:27:55

journey. With my first book I was

terrified of spelt. It sounds

0:27:550:28:02

ridiculous, I use it all the time.

It is a wonderful grain.

I thought

0:28:020:28:09

it is a healthy thing, I do not know

how to use it. It is just a healthy

0:28:090:28:14

grain, it is simple. I want to try

to get the nation eating healthily.

0:28:140:28:21

It has a healthy accent, sugar

free...

With this one, I have always

0:28:210:28:27

been free from refined sugar but in

the first couple of books we used a

0:28:270:28:31

lot of maple syrup and honey, which

is a sugar, but a natural sugar. I

0:28:310:28:36

have been trying to avoid refined

sugar, adding extra refined sugar.

0:28:360:28:42

This one we have tried to... I said

we often get comments about her knee

0:28:420:28:47

and maple syrup is still sugar, can

we look at different ways of adding

0:28:470:28:53

sweetness? We have tried to keep a

more natural.

Got a lot less sugar.

0:28:530:29:01

We have done a lot of vegan recipes,

my daughter watched a documentary

0:29:010:29:06

called What The Health, and she went

vegan for a spell. Lots of kids 14

0:29:060:29:12

to 16 started watching this

documentary. I liked it anyway

0:29:120:29:16

because it fired up a passion of

eating ethically I'm thinking about

0:29:160:29:21

it, which is good. -- eating

ethically and thinking about it. I

0:29:210:29:30

thought it was interesting, what you

said about the eels. She went vegan

0:29:300:29:35

for a while. She will eat fish now.

She eats fish. She does a lot of

0:29:350:29:41

cooking and has been a real

inspiration for me in trying to have

0:29:410:29:44

less meat in my diet.

Witchy cook

with you?

She cooks for me a lot.

0:29:440:29:51

The other day I was working, it was

in half term, the other kids had

0:29:510:29:59

gone out. I called her up and said I

will be home at about eight, just

0:29:590:30:04

letting you know. She said, I have

cooked dinner for you.

That is nice.

0:30:040:30:11

She cooked as a salad and some

salmon and had made herself a dairy

0:30:110:30:15

free pesto to go on the top of the

salmon, because she is not on dairy

0:30:150:30:21

any more.

I think that is wonderful,

to get your children involved in

0:30:210:30:28

cooking at a young age, and

interested in the ingredients.

She

0:30:280:30:33

did vegan pancakes on Pancake Day.

Love a good pancake. I need to catch

0:30:330:30:38

up on food.

Sorry, go!

Root

vegetables, we have passion up,

0:30:380:30:44

carrot and shallot, a bitter potato

to bind it together. -- we have

0:30:440:30:49

parsnip, carrot and Charlotte. A

little bit of oil and butter.

0:30:490:30:55

Everything tastes better with

butter. All the flavours of

0:30:550:30:58

Burgundy. Some butter mushrooms, the

red wine, which I will add to the

0:30:580:31:03

chicken in a minute. Some mushrooms.

-- some butter mushrooms. Some baby

0:31:030:31:08

onions that have been peeled and

blanched. You can find these frozen

0:31:080:31:15

in the supermarket, I have been

told. Some lardons, lovely lardons

0:31:150:31:21

that have been blanched. You can use

smoked bacon, you could use smoked

0:31:210:31:26

eel. To counteract the acidity of

the harsh on a trip the red wine I

0:31:260:31:29

usually use a spoonful of sugar, in

this instance I would use a little

0:31:290:31:34

bit of honey. And you could maybe

put in some port wine as well, that

0:31:340:31:39

would counteract.

0:31:390:31:44

would counteract. So, a little bit

about Sport Relief.

Yes.

You are

0:31:470:31:51

involved in Sport Relief. Tell us

about it. Are you doing another 500

0:31:510:31:58

miles?

No, never again.

Immediately,

no.

Greg James is doing a challenge

0:31:580:32:06

and so is Alex Jones and Zoe Ball,

doing amazing things for Sport

0:32:060:32:10

Relief over the next few weeks, keep

a night out for them anybody at

0:32:100:32:14

home. I'm trying to get people to

sign up to the Sport Relief app so

0:32:140:32:19

if you are watching sign up to the

Sport Relief and join team Divina

0:32:190:32:25

because me and Joe Wicks are

battling it out to see who can get

0:32:250:32:28

the most people on their team. We

are trying to get people to step 1

0:32:280:32:31

billion steps a day.

Billion?

Collectively!

I kind of gathered

0:32:310:32:39

that.

Just you! On your own!

I'm

starting now.

Go!

And don't come

0:32:390:32:49

back!

So that's quite a challenge.

Yeah.

Joe Wicks, if you are

0:32:490:32:57

watching, you might look like a

found puppy but I am going to beat

0:32:570:33:04

you.

You are hosting?

I'm topping

and tailing, I will be there at the

0:33:040:33:10

beginning of the night when we will

be on good behaviour, doing lots of

0:33:100:33:14

challenges and fun stuff in the

studio, really exciting, there is

0:33:140:33:19

boxing live, and then me and Freddie

Flintoff will be finishing off which

0:33:190:33:22

I think will be quite raucous.

That

will probably be quite raucous. The

0:33:220:33:27

red wine in here, reduce it down,

bit of chicken stock, so the sauce

0:33:270:33:31

is being made in the pan, put it on

full blast.

Can I say something? I

0:33:310:33:37

always get very excited about this.

I can't... It never gets boring,

0:33:370:33:44

Michel Roux cooking for you. Me on

my own, not in a restaurant.

You're

0:33:440:33:51

not here, right, guys?

Divina,

you've done so much live television

0:33:510:33:57

and had so many extraordinary

experiences. What has been the most

0:33:570:34:01

invigorating and the most pressure

you are under but at the time you

0:34:010:34:04

were thinking Oh!

I've hosted two

Brit Awards and that's really scary.

0:34:040:34:13

7000 people. So that was quite full

on. I also hosted the Baftas. Guided

0:34:130:34:19

two Baftas. One was terrible. -- I

did two Baftas. I might as well be

0:34:190:34:28

honest! One of them was amazing and

I got off and I thought it was going

0:34:280:34:31

to be terrible and it was one of the

best nights of my life.

Was this the

0:34:310:34:36

bad one or the better one?

The first

one was the better one. What

0:34:360:34:41

happened was the sound was bad in

the room and people couldn't hear

0:34:410:34:44

and it was live and they started

heckling.

That's not good.

It is

0:34:440:34:49

hard to get your Mojo but comedians

are amazing. It was quite tough.

0:34:490:35:05

are amazing. It was quite tough. Did

you enjoy it? It was great.

We have

0:35:050:35:12

a little potato rosti their nicely

caramelised in the oven and these

0:35:120:35:15

little chicken supremes moist all

the way through and it has that

0:35:150:35:19

lovely colourful delicious.

Look how

beautiful it looks.

It does look

0:35:190:35:24

delicious. And French cooking, we

almost chopped parsley at

0:35:240:35:29

everything. Do you remember when we

used to have chopped parsley on

0:35:290:35:32

everything, that was French cooking,

chopped parsley, leave it on the

0:35:320:35:36

pass and it would dry out and still

be there the next couple of days.

0:35:360:35:39

Freshly chopped parsley is

wonderful. Then you have this lovely

0:35:390:35:43

sauce made in the pan and it smells

glorious, all of the wonderful

0:35:430:35:46

smells of a burgundy feast.

We need

a bit of Oh-la-la.

My favourite

0:35:460:36:01

French word is appropriate at this

time and

0:36:010:36:12

it is epoustouflant.

You say it very

well.

What does it mean?

Everyone is

0:36:190:36:29

on the Google translate now.

Hopefully this will be epoustouflant

0:36:290:36:32

for you.

It means breathtaking. It

is almost too pretty to eat.

No, it

0:36:320:36:40

isn't. No, it isn't. That's what

they all say.

Have a bit of the

0:36:400:36:50

sauce and chicken. The parsley is

amazing.

You need to put it in at

0:36:500:36:55

the very end. That's so lovely.

I

had a bit of mushroom. Very tender.

0:36:550:37:03

That's the marinade, isn't it?

It

is, I think that is a thumbs up.

It

0:37:030:37:08

is a big thumbs up.

0:37:080:37:10

So what will I be making for Davina

at the end of the show?

0:37:110:37:15

Will it be her food

heaven - a delicious

0:37:150:37:17

duo of her two loves:

lamb and sweet potato?

0:37:170:37:19

I'll serve tender,

braised lamb shanks in a

0:37:190:37:21

saffron, cumin and

tomato sauce and spoil

0:37:210:37:23

her a little more

with some roasted sweet

0:37:230:37:24

potatoes and a side

of smoked paprika crisps.

0:37:240:37:28

But if Davina gets

hell I'm going all out

0:37:280:37:30

with four of her worst foods.

0:37:300:37:35

Yes, it's a hellish Pandora's

box, which will unleash

0:37:350:37:37

a quinoa tartelette

with baked aubergine,

0:37:370:37:40

chicken livers and kale.

0:37:400:37:43

And I'm even

going to include an

0:37:430:37:45

aubergine and anchovy

puree.

0:37:450:37:46

Sorry, Davina!

0:37:460:37:47

Don't forget, what she

gets is down to you!

0:37:470:37:50

You've only got around 25 minutes

left to vote for Davina's food

0:37:500:37:53

heaven or food hell.

0:37:530:37:54

You decide!

0:37:540:37:55

So, go to the Saturday Kitchen

website and have your say now!

0:37:550:38:00

We'll find out the result out

at the end of the show!

0:38:000:38:03

Now, time for a chocolate

masterclass with Raymond Blanc.

0:38:030:38:05

His cafe creme is quite simply

a work of art - take a look.

0:38:050:38:13

Here.

0:38:280:38:29

Put that here.

0:38:290:38:30

It's here, tres bien.

0:38:300:38:31

I just need to put my head together.

0:38:310:38:34

For the last recipe,

a feat of chocolate making,

0:38:340:38:36

one of Raymond's signature desserts

- cafe creme.

0:38:360:38:41

A cup sculpted completely

from chocolate, filled

0:38:410:38:46

with iced espresso parfait,

topped with cherry-liqueur sabayon,

0:38:460:38:49

with sugar-coated truffles.

0:38:490:38:53

I am going to prepare a very special

dessert, and this is one

0:38:530:38:56

of my oldest desserts.

0:38:560:39:01

It took me about six

months' solid work on this

0:39:010:39:04

dessert to realise it,

and you'll understand

0:39:040:39:05

exactly why, OK?

0:39:050:39:06

You have to love someone so very

much to make this dessert,

0:39:060:39:10

and that's certainly a proof

of love, there's no doubt about it.

0:39:100:39:13

But it's possible.

0:39:130:39:16

You've got 500g of chocolate,

which is melted at about

0:39:160:39:18

50, 55 degree, OK?

0:39:180:39:26

A good thermometer is useful,

as the chocolate needs to reach

0:39:280:39:31

the right consistency to sculpt.

0:39:310:39:32

First, heat the chocolate

to 55 degrees Centigrade.

0:39:320:39:34

Add chopped chocolate

to reduce the temperature,

0:39:340:39:36

then reheat to 32 degrees.

0:39:360:39:37

Voila.

0:39:370:39:38

This is known as tempering.

0:39:380:39:39

It refines the chocolate by melting

unstable fat crystals,

0:39:390:39:43

making it smoother,

easier to shape and shiny.

0:39:430:39:49

So now I'm going to start building

up my chocolate cup.

0:39:490:39:51

To create the cup, use

a flat rectangular plastic

0:39:510:39:54

sheet, which you can buy

from cookery shops.

0:39:540:39:56

Right, a little here.

0:39:560:39:59

Tres bien.

0:40:030:40:06

I'm going to pick up.

0:40:060:40:08

Where's my knife?

0:40:080:40:09

It's here, my knife is here.

0:40:090:40:10

Tres bien.

0:40:100:40:11

Voila.

0:40:110:40:14

Merci, Adam.

0:40:140:40:17

Voila.

0:40:180:40:22

Place the chocolate-coated plastic

into a circular mould.

0:40:220:40:23

Parfait.

0:40:230:40:27

I'm pressing it on it here,

then afterward I'm opening it up

0:40:270:40:29

completely so it's a perfect circle.

0:40:290:40:32

So we do the joint.

0:40:320:40:35

We can take a little bit

of chocolate here, voila.

0:40:350:40:38

Voila, tres bien.

0:40:380:40:41

So I will do my saucers now.

0:40:410:40:43

I tried all sorts of surface.

0:40:430:40:45

Glass, china.

0:40:450:40:49

And they all stuck,

because they are porous, OK?

0:40:490:40:56

So I saw a piece of clingfilm,

I say, "Eureka, of course."

0:40:560:40:59

First thing you need to do

is to oil your saucer,

0:40:590:41:02

so the clingfilm actually can

slip on it.

0:41:020:41:03

You just.

0:41:030:41:07

Squeeze, and I'm going to dip it.

0:41:070:41:09

Voila.

0:41:090:41:12

And I'm going to move away

the excess, and I'm going to create

0:41:130:41:17

a lip in order to release later much

of that saucer.

0:41:170:41:19

So now we'll do the handles.

0:41:190:41:23

Make a cone using

grease-proof paper.

0:41:230:41:28

Pour in melted chocolate,

cut a hole in the end

0:41:280:41:30

and shape your handles.

0:41:300:41:31

Voila, tres bien.

0:41:310:41:34

You never put them in

the fridge to set, OK?

0:41:340:41:36

That will get again all white.

0:41:360:41:39

Room temperature is perfect.

0:41:390:41:42

All the chocolate moulds will need

at least five hours to set.

0:41:420:41:46

Now I'm going to do the sugar cubes,

and the great thing about sugar

0:41:460:41:49

cubes is the ganache.

0:41:490:41:53

A ganache is the same

as chocolate-truffle

0:41:530:41:56

filling, and is a great way

to make home-made chocolates.

0:41:560:41:59

Burst through the skin

and boil over.

0:41:590:42:01

To make, boil double cream,

add 70% dark chocolate and stir.

0:42:010:42:08

You get that lovely satiny.

0:42:080:42:10

That lovely quality, silky quality.

0:42:100:42:11

It's so beautiful.

0:42:110:42:14

Clingfilm, and then voila,

you pour it in here.

0:42:140:42:20

Voila.

0:42:200:42:23

The ganache is now ready to put

in the fridge to set for six hours.

0:42:230:42:30

So, the ganache, it's

cooled down nicely,

0:42:320:42:34

and all that I need is a hot blade.

0:42:340:42:39

Oh, that cuts like butter.

0:42:390:42:41

OK?

0:42:410:42:46

Tres bien.

0:42:460:42:48

I've got the lovely

sugar cubes here.

0:42:480:42:51

Now we are ready to build

the cafe creme, OK?

0:42:510:42:56

Just unfold, and very

carefully, that's it, voila.

0:42:560:42:58

And you've got your perfect saucer.

0:42:580:43:06

Raymond's using his solid-top cooker

to weld all the pieces together,

0:43:110:43:16

but a hot pan will do the job

just as well.

0:43:160:43:19

That cup becomes coffee-proof.

0:43:190:43:22

Gently, gently press slowly.

0:43:220:43:25

So now we do the handle.

0:43:250:43:28

Voila, tres bien.

0:43:290:43:31

Line the base with a biscuit

soaked in espresso.

0:43:310:43:35

Tres bien, in the bottom here.

0:43:350:43:39

Now for the filling.

0:43:390:43:41

This is an iced-espresso parfait.

0:43:410:43:44

Just egg yolk frothed up

with espresso coffee

0:43:440:43:47

and with cream, which you freeze.

0:43:470:43:54

Finish with a bit of alcohol.

0:43:560:43:59

Add a dash of cherry liqueur

to the sabayon foam to make

0:43:590:44:01

the espresso topping.

0:44:010:44:08

Voila.

0:44:090:44:12

Merci, Raymond - a true artiste!

0:44:260:44:31

You worked with Raymond, did you

ever make that?

No, I wasn't

0:44:310:44:35

allowed. Just peeling potatoes for

three years!

I'll have a word with

0:44:350:44:41

Raymond next time I see him.

Please

do.

0:44:410:44:44

Right, still to come:

0:44:440:44:45

Nigel Slater has a hearty

simple supper and

0:44:450:44:47

an equally hearty

pudding for us today -

0:44:470:44:49

he's serving up pork

meatballs with anchovies

0:44:490:44:51

followed by hot spiced

fruit with ice-cream.

0:44:510:44:53

Yum!

0:44:530:44:54

It's almost omelette challenge time!

0:44:540:45:00

That means it's time for some puns.

0:45:000:45:01

Davina,

they're in your honour.

0:45:010:45:02

I hope you can forgive me!

0:45:020:45:06

Robin, Pam, it's just a little light

0:45:060:45:08

Sport Relief.

0:45:080:45:11

CREW GROANS

0:45:110:45:14

Don't fall out over eggs - you've

got to remain Street Mates

0:45:140:45:17

even if you are The Biggest Loser.

0:45:170:45:18

Big Brother isn't

watching but I will be.

0:45:180:45:22

They

watching but I will be.

0:45:220:45:23

They were

watching but I will be.

0:45:230:45:24

They were awful,

watching but I will be.

0:45:240:45:24

They were awful, weren't

watching but I will be.

0:45:240:45:24

They were awful, weren't they?

watching but I will be.

0:45:240:45:25

They were awful, weren't they? Don't

watching but I will be.

0:45:250:45:25

They were awful, weren't they? Don't

be afraid to tell me.

0:45:250:45:27

Will Davina get her

food heaven - braised

0:45:270:45:28

lamb shanks with roast

sweet potatoes?

0:45:280:45:30

Or her food hell -

a quinoa tartelette of

0:45:300:45:32

aubergine, chicken livers,

kale and anchovy?

0:45:320:45:34

There's still a chance for you to

vote on the website and we'll find

0:45:340:45:37

out the results later on!

0:45:370:45:40

Right, on with the cooking.

0:45:400:45:42

Right, on with the cooking.

0:45:420:45:48

pan, come on.

How argue, chef?

Stop

it, it is Michel! I will bake these

0:45:480:45:57

onions and explain what we have.

First of all we will kick off with

0:45:570:46:03

making the dumplings. I have some

burnt buckwheat flour Matt Grimes.

0:46:030:46:08

Tell us about the burnt buckwheat

flour.

-- I have some burnt

0:46:080:46:15

buckwheat flour and some semolina.

It is based on a peasant tradition,

0:46:150:46:20

they used to burn the fields of

wheat to prepare them for the next

0:46:200:46:24

harvest. The peasants who could not

afford the lovely white, milled

0:46:240:46:29

pasta flour would rake the grains

from the fields and then grind them

0:46:290:46:35

themselves to make a burnt pasta

dough, basically. We are using

0:46:350:46:41

buckwheat because I really like the

flavour and the toasting is of it, I

0:46:410:46:46

think, really suits this kind of

burning.

Really nutty flavours. It

0:46:460:46:52

is very dry and crumbly but when you

tip it onto a work surface and knead

0:46:520:47:00

it for about ten minutes, we get

this here's what we did earlier

0:47:000:47:05

package! Wrapped in cling film. This

is it rested.

It has a texture a bit

0:47:050:47:13

like Play-Doh.

Plasticine.

Exactly.

I am not sure we are making it sound

0:47:130:47:23

too appetising!

We have these little

web leeks. Did you pick them?

My

0:47:230:47:28

forage a friend Gary did. They are

from Scotland, they were brought

0:47:280:47:34

down especially.

Such a wonderful,

strong smell of leek. A quick lunch

0:47:340:47:40

in and out of the water and we will

griddle them. We have some sourdough

0:47:400:47:44

bread crumbs with butter to told

staff.

That is for a little bit of

0:47:440:47:53

crunch. It is about the width of a

marker pen and I am cutting it into

0:47:530:47:57

little pieces about the same as the

width of the dough. Then we will

0:47:570:48:04

take this little gadget, it is a

better part, basically. There are

0:48:040:48:09

easily available online for about

£4. -- it is a butter pat,

0:48:090:48:19

basically. Roll the peace out about

425 degrees angle, roll it with the

0:48:190:48:24

of the night.

It is beautiful.

It is

tricky to get the hang of at first,

0:48:240:48:33

once you get behind of it hit is

really quite enjoyable.

I found

0:48:330:48:39

exactly the same thing when I first

started tasting wine!

And now you

0:48:390:48:45

just can't stop!

Tell us a bit about

your restaurant.

It is on the shores

0:48:450:48:55

of beautiful Lough fine on

Scotland's Wild West Coast, and I

0:48:550:48:59

mean right on the shore. We have

been available for about three years

0:48:590:49:03

and we do what we like to call

modern Scottish cooking, which

0:49:030:49:08

basically just means I can do what I

like! So we are doing some dumplings

0:49:080:49:17

from an Italian peasant tradition

and we will match it with some burnt

0:49:170:49:20

garlic oil, which is what you get to

put on top of Ramen noodles, then we

0:49:200:49:25

have some wild Scottish leeks and

garlic. And some fresh smoked

0:49:250:49:32

cheese. Eclectic but hopefully comes

together as a cohesive whole.

0:49:320:49:41

together as a cohesive whole. I am

taking these little dumplings,

0:49:410:49:43

usually you would let them drive for

a little bit before you cook them.

0:49:430:49:51

-- usually you would let them dry

for a little bit. The longer you let

0:49:510:49:56

them dry, the longer they take to

cook. I will get the plate ready, we

0:49:560:50:01

will drop them in the water.

The

Italian influence, there are quite a

0:50:010:50:08

few Italian immigrants in Scotland?

Absolutely. Scotland, as in Britain

0:50:080:50:14

generally, has always been open to

people from other countries, partly

0:50:140:50:18

because we have the Empire and

Scotland has some major rivers, some

0:50:180:50:22

major airports that people would

come in, and the Scottish cuisine

0:50:220:50:28

has lots of influences from abroad

for exactly that reason. We have

0:50:280:50:34

dried fruits and spices showing up

in 17th-century recipes. I think my

0:50:340:50:42

influences from all over the globe

are entirely out of place.

Tell us

0:50:420:50:48

the restaurant. You now have some

rooms? But they are not called

0:50:480:50:52

rooms?

No

0:50:520:50:57

rooms? But they are not called

rooms?

No, we call

0:50:570:51:02

rooms?

No, we call them bothies, or

luxury bothies.

You had to tell me a

0:51:030:51:09

little bit more about a bothy, it

sounds a little...

It sounds a

0:51:090:51:16

little CD!

Do you know about

bothies, Davina? Have you stayed in

0:51:160:51:22

one?

I have not, but I'm coming to

stay in yours.

Excellent. It is a

0:51:220:51:28

traditional Scottish shelter,

usually very, very basic on top of a

0:51:280:51:32

hill somewhere for shepherds, hill

walkers, people who are lost.

0:51:320:51:48

walkers, people who are lost.

Ray

Mears!

Exactly! Ray Mears to take

0:51:480:51:50

shelter in. They will have a wooden

board as a bed and a fire if you

0:51:500:51:54

make it yourself. We have taken out

a lot of that bother, we have pocket

0:51:540:52:03

sprung mattresses and

floor-to-ceiling windows overlooking

0:52:030:52:09

the loch.

That sounds wonderful.

Maybe more Bear Grylls than Ray

0:52:090:52:13

Mears.

You need to tell us about

this cheese.

We have two she's milk

0:52:130:52:20

cheeses, the fresh on the bottom,

which is all about a bit of

0:52:200:52:28

juiciness and lactic tang, must be

said in a Scottish accent! And then

0:52:280:52:32

we have a hard she's milk cheese,

this is Spenwood, a lovely English

0:52:320:52:37

cheese. Back in Scotland I would

probably use Lanark White, made by

0:52:370:52:45

some excellent Scottish producers

called the Erringtons, a wonderful

0:52:450:52:48

family who have made it for decades.

But you can use any ewe's milk

0:52:480:52:54

cheeses you like, they are commonly

available in supermarkets.

The

0:52:540:52:59

little leeks are quibbling, the

breadcrumbs are ready.

We will start

0:52:590:53:03

labelling things up in the bowl. --

layering things up.

Tell us more

0:53:030:53:12

about the burnt garlic oil.

The

burnt garlic oil, it shows up on the

0:53:120:53:19

top of Ramen noodle bowls, you make

is by doing what everyone tells you

0:53:190:53:23

not to do with garlic, which is

literally burning it. Chopper up

0:53:230:53:27

your garlic finely, cover it with a

fairly neutral oil and stir it in a

0:53:270:53:35

pan until it burns. And then keeps

going burns.

You literally burn it

0:53:350:53:45

and put it with sesame oil?

Traditionally it would be finish

0:53:450:53:50

with sesame oil. We use a nutty

flaxseed oil.

We have got the

0:53:500:54:00

nigella seeds as well.

The dumplings

will be out in a minute, they will

0:54:000:54:07

go on top. Where are my leeks?

Crispy breadcrumbs for texture, they

0:54:070:54:13

will soak up some of the night

stressing. You have got some

0:54:130:54:20

griddled wild leeks from Scotland.

You have got these onion petals,

0:54:200:54:28

onions baked whole and then flakes

into the petals.

The wonderful

0:54:280:54:32

sweetness of the onion.

Different

flavours of onion hopefully marrying

0:54:320:54:37

together. You have got the warm,

toasty flavours of the burnt

0:54:370:54:41

dumplings and the burnt garlic oil,

which keeps you warm in the

0:54:410:54:46

persistently cold weather. Then you

have all the lovely fresh garlic

0:54:460:54:53

flavours to lift that. It is a

transition dish. It is halfway

0:54:530:54:57

between winter and spring.

Admittedly when I go back to

0:54:570:55:02

Scotland it will still be 100%

winter!

One little spoon for that.

0:55:020:55:08

Thank you very much.

The dumplings

literally only take a few seconds

0:55:080:55:12

because they are fresh.

They are

very fresh, you can dry them and

0:55:120:55:16

freeze them and then they will take

longer to cook. You have got the

0:55:160:55:23

dumplings in Bath. We will spoon the

rest of the dressing over the top.

0:55:230:55:28

-- you have got the dumplings, in

there. Garlic leaves from outside.

0:55:280:55:36

The fascinating things about these,

the other name for the wild leeks is

0:55:360:55:42

three cornered garlic, or three

cornered leek. Because when you look

0:55:420:55:45

at them, they are like little...

Triangles. We will break the cheese

0:55:450:55:53

over the top, then we are done. --

we will grate the cheese. Salt and

0:55:530:56:03

sweet nuttiness to lift it over the

end. It is a bit like a residual

0:56:030:56:08

snowfall. So you have burnt grain

dumplings with baked onions, wild

0:56:080:56:15

leeks, wild garlic and ewe's milk

cheeses.

It looks and smells

0:56:150:56:19

fabulous.

0:56:190:56:24

Here we go!

Davina... A plateful of delicious,

0:56:240:56:33

wonderful food.

I love this show!

This just looked so good. I love the

0:56:330:56:39

colour.

It was quite nerve-racking

to do them in a white shirt! This is

0:56:390:56:46

unusual.

You could have borrowed

Robin's apron.

This is really,

0:56:460:56:55

really delicious. I will steal the

recipe for my restaurant and call

0:56:550:57:04

them gnocchi.

It has that Italian

flavour.

My wine appears to have

0:57:040:57:13

been absorbed! It definitely was not

me! Someone behind the scenes as

0:57:130:57:19

having a great time on some

Falanghina which comes from close to

0:57:190:57:25

Naples! We have chosen a Falanghina.

The ghost of the wine takes --

0:57:250:57:34

tastes absolutely delicious. It

comes from company. It is a

0:57:340:57:41

magnificent, springtime white. I

cannot believe I'm talking about an

0:57:410:57:45

invisible wine on national

television. It has the zesty nurse

0:57:450:57:48

from when you break open a Satsuma.

CHEERING AND APPLAUSE.

0:57:480:57:57

You can imagine everyone going...

0:57:570:58:00

Now let's catch up with Si

and Dave, the Hairy Bikers.

0:58:080:58:10

They're on an Asian Adventure

in Hong Kong and cooking up a prawn

0:58:100:58:13

and scallop stir-fry.

0:58:130:58:20

We can't wait to find out how

Chinese food here compared to what

0:58:230:58:28

we know and love back home. Plus we

want to understand what our beloved

0:58:280:58:34

Chinese cuisine means to the nation

that invented it. We want to find

0:58:340:58:38

out what Chinese people have for

their takeaway is, what they eat in

0:58:380:58:42

their homes and what they have for

Sunday lunch. I am looking forward

0:58:420:58:45

to having a big adventure in Hong

Kong to immerse myself in Chinese

0:58:450:58:51

cuisine. There has to be more to it

than number 42 with an egg fried

0:58:510:58:58

rice. At first we had to get our

bearings. Hong Kong is made up of a

0:58:580:59:02

chunk of mainland China plus more

than 200 islands in the South China

0:59:020:59:07

Sea. The beating heart of it is Hong

Kong island, so that is where are

0:59:070:59:11

heading for our first taste of true

Chinese cooking. Beneath the

0:59:110:59:17

skyscrapers that are home to some of

the world's biggest banks are

0:59:170:59:22

traditional food stalls knocking out

some of the most authentic Cantonese

0:59:220:59:25

food in the city.

These open-air stalls have been here

0:59:250:59:30

for 60 years or more. Today they

provide the perfect lunchtime fix

0:59:300:59:37

for busy office workers.

We are meeting a two Michelin

0:59:370:59:42

starred chef, Alvin.

This is my favourite stall.

He will

0:59:420:59:50

give us the lowdown on fast food,

Cantonese style.

Bishops here are

0:59:500:59:56

amazing, they do thousands of these

dishes. -- the chefs here are

0:59:561:00:02

amazing. I think he is doing a clam

for us. It is black bean, the dish

1:00:021:00:09

is cook dinner and a minute. He is

stir frying or moving things around.

1:00:091:00:17

Look at that.

He has done these with

my favourite, black bean sauce. Get

1:00:171:00:24

in!

It is like a jet engine, so

powerful!

It is over 200 degrees.

1:00:241:00:32

You have a complexity of labours, it

is a wonderful dish.

Is it

1:00:321:00:38

beautiful?

The flavours are

perfectly balanced.

1:00:381:00:44

perfectly balanced. Fabulous. Wow.

He's challenged us to cut, cook for

1:00:451:00:51

him here. Were going to do a

stir-fry with seafood and Chinese

1:00:511:00:58

greens. I hope you've got what it

takes.

1:00:581:01:01

Now, we're going to cook a prawn

and scallop stir-fry.

1:01:011:01:04

We've kept this simple.

1:01:041:01:05

Respect the fresh ingredients.

1:01:051:01:06

Everything must be properly prepared

and the same goes at home.

1:01:061:01:08

When I do a Chinese meal,

I have my little pots

1:01:081:01:11

of everything ready to go.

1:01:111:01:12

Because we're going to cook

the dinner in about three minutes.

1:01:121:01:15

This is a culinary

sprint not a marathon.

1:01:151:01:17

Are we ready?

1:01:171:01:18

Let's go.

1:01:181:01:19

Oil.

1:01:191:01:20

Heat is so important.

1:01:201:01:21

Garlic, sliced.

1:01:211:01:25

# Pump up the volume.

1:01:251:01:26

# Pump up the volume.

1:01:261:01:28

# Everybody sing.

1:01:281:01:29

Ginger.

1:01:291:01:30

Brilliant with seafood.

1:01:301:01:31

And that's flavouring the oil.

1:01:311:01:32

We're using groundnut oil.

1:01:321:01:36

Because groundnut oil has not

much taste to it, really

1:01:361:01:39

high-temperature.

1:01:391:01:40

Are you ready?

1:01:401:01:41

Get it in, dude!

1:01:411:01:42

Six king prawns deveined.

1:01:421:01:43

Watch these little fellows bounce.

1:01:431:01:47

Scallions and scallops,

which I've seasoned lightly.

1:01:471:01:49

We put them on and we want them

to catch on one side.

1:01:491:01:57

Right, they're catching.

1:01:591:02:00

Right, Rice wine, one spoonful of.

1:02:001:02:01

All right, Kingy?

1:02:011:02:03

Yeah, mate, crack on.

1:02:031:02:04

Right, spring onions going in.

1:02:041:02:06

As well as spring onions,

garlic and ginger are key for an

1:02:061:02:09

authentic Cantonese flavour.

1:02:091:02:10

Mange tout.

1:02:101:02:11

Pak choi.

1:02:111:02:13

Choy sum.

1:02:131:02:17

They're going to wilt

like us in this

1:02:171:02:19

searing heat.

1:02:191:02:20

Red chilli.

1:02:201:02:22

I'm feeling manly.

1:02:221:02:25

Now then, we need some liquid

in there, so it'll wilt,

1:02:251:02:28

don't we?

1:02:281:02:29

Right, some light soy sauce.

1:02:291:02:30

The heat on this wok

is really, really intense.

1:02:301:02:33

It's great because

you can regulate it.

1:02:331:02:34

But, listen, it's like a jet engine.

1:02:341:02:36

GAS BURNER INTENSIFIES

1:02:361:02:38

I love it!

1:02:381:02:42

Righto, matey.

1:02:421:02:46

In Cantonese food

seasoning is minimal.

1:02:461:02:48

It's all about preserving

the fresh fragrant taste.

1:02:481:02:51

You don't want to kill

the scallops, the prawns and the

1:02:511:02:53

wonderful greens.

1:02:531:02:54

And a teeny drizzle of sesame oil.

1:02:541:03:02

Now, very simple, very quick,

that's it, Kingy, we

1:03:021:03:04

need to get this out fresh,

they're going to get

1:03:041:03:07

to taste our stir-fry.

1:03:071:03:08

Come on, seafood.

1:03:081:03:09

After you, mucker.

1:03:091:03:14

Fingers crossed they approve of our

British taste on Chinese food.

I'm

1:03:141:03:21

really tempted to taste this to see

if you guys have really learned the

1:03:211:03:24

secret will stop what is it? It is

the power from the wok basically

1:03:241:03:33

from the intense heat, the hot oil,

and then you put in the herbs, the

1:03:331:03:38

ginger, the green onions, the

garlic, before you put in the

1:03:381:03:41

vegetable and seafood and whatnot

and flavours the whole dish.

1:03:411:03:47

Nice. Really nice. Very well

seasoned. I don't need to add any

1:03:471:03:55

salt, chilli sauce. The only

questions I would have is the sauce

1:03:551:03:58

is a bit watery.

We never thickened

it.

It's good to thicken the sauce

1:03:581:04:04

because it's important, it has a lot

of flavour and you want to thicken

1:04:041:04:07

it to coat all of the vegetables.

If

we had put cornflour through the soy

1:04:071:04:12

it would have thickened it.

It would

have looked better as well.

It

1:04:121:04:16

would.

Other than that, guys,

excellent.

1:04:161:04:20

Thanks, boys!

1:04:201:04:24

You have indeed got wok it takes!

1:04:241:04:26

LAUGHTER

Sorry!

1:04:261:04:30

That is it!

1:04:301:04:31

The heaven and hell

vote is now closed.

1:04:311:04:33

Davina's fate is sealed!

1:04:331:04:34

And we will reveal the results

at the end of the show.

1:04:341:04:38

Now, let's take some

calls from our viewers.

1:04:381:04:40

First it's Mike from the Wirral.

Your question, please.

Hi, I

1:04:401:04:46

sometimes get celeriac in my weekly

vegetable box and I'm getting a bit

1:04:461:04:50

bored of making celeriac mash. Is

there something more exciting I can

1:04:501:04:56

do with celeriac?

Celeriac, who is

taking that one?

I will do that one,

1:04:561:05:00

we use celeriac a lot, really

effective role and baked whole,

1:05:001:05:04

smothered with butter and covered in

a couple of layers of tin foil baked

1:05:041:05:07

for a couple of hours in the oven

until the whole thing is baked

1:05:071:05:11

through and collapsing, and if you

want you can take it out and brown

1:05:111:05:14

it over in a pan with oil and butter

at the end and there you go, cut

1:05:141:05:19

into slices.

Sounds delicious, happy

with that, Mike?

Sounds great.

1:05:191:05:24

Fantastic. Divina, you have a tweet.

Gary says he has a five-year-old,

1:05:241:05:31

who loves fish, but what can I do to

keep it exciting? My motto with my

1:05:311:05:35

little kids was always just Goujon

everything. If it moves, Goujon it.

1:05:351:05:44

They love picking up their food with

their hands and dipping and getting

1:05:441:05:46

interesting sauces.

That's what I

would have said, friend of mine has

1:05:461:05:50

this thing and he makes these

incredible breadcrumbs, panko

1:05:501:05:56

breadcrumbs and puts squid ink in it

and it looks black so the kids go

1:05:561:06:02

wow, look at that and dipping it

into a garlic mayonnaise, Cajun,

1:06:021:06:06

Tabasco sauce, one little boy goes

crazy for chorizo, if you say it is

1:06:061:06:14

too spicy for him, he says, give it

to me.

I love that. Back to the

1:06:141:06:19

phones and our next call Sue from

Hartford. Your question, please.

1:06:191:06:23

Hello. We are getting married in May

and one of our wedding lunch courses

1:06:231:06:28

is hot salt beef served with red

sauce, Plowman's home-made relish.

1:06:281:06:36

I'd like to know what wine he would

serve with that.

First of all,

1:06:361:06:44

congratulations. I would say, I know

this great imaginary wine from

1:06:441:06:48

Italy...

LAUGHTER

1:06:481:06:55

Great for a celebration.

For a

combination of great value and

1:06:551:06:57

delicious

1:06:571:07:00

combination of great value and

delicious, it is hard to go wrong

1:07:001:07:12

with Nero d'avola and I would be

happy to pick one out for you.

Thank

1:07:131:07:16

you.

1:07:161:07:18

In honour of St David's Day next

Thursday, we sent Rosie Birkett

1:07:181:07:20

to Swansea to find out more

about two very traditional

1:07:201:07:23

Welsh foods that are in

danger of disappearing.

1:07:231:07:25

Saint Davids Day is just around the

corner so I have come to that

1:07:251:07:28

beautiful Gower Eyre Peninsula near

Swansea to find out about two Welsh

1:07:281:07:30

foods steeped in history and

tradition -- Gower Peninsula. So,

1:07:301:07:34

Ashley, tell me about the history of

cockles and laver bread in Wales

1:07:341:07:38

because they go hand-in-hand, don't

they?

They have been part of the

1:07:381:07:43

staple diet in Wales for years,

particularly as a breakfast given to

1:07:431:07:46

the minors before they worked in the

mines, for the goodness of the laver

1:07:461:07:50

bread, full of iodine and vitamins

and minerals and that kept their

1:07:501:07:52

strength up while they were working

in the minds. Couples have been hand

1:07:521:07:57

gathered here for hundreds of years

mainly by women at the beginning,

1:07:571:08:01

collecting their cockles with a rake

and a ripple like we do today using

1:08:011:08:03

the method of transport being a

donkey or a horse and cart and

1:08:031:08:07

unfortunately over the years people

eating less cockles in the UK. 95%

1:08:071:08:12

of the cockles fished in the UK end

up in the UK. It is a huge

1:08:121:08:15

proportion.

Massive.

Most of the

cockles sold in the UK now are

1:08:151:08:21

frozen and they come from Denmark

and other countries because they are

1:08:211:08:25

cheaper.

We are exporting 95% and

importing them from Denmark, sounds

1:08:251:08:29

a bit backward.

It does, it would be

great to see people eating more

1:08:291:08:34

British cockles here.

They may not

be as popular as they once were but

1:08:341:08:37

I love them and I'd love to harvest

some.

No problem. First you look for

1:08:371:08:42

the little holes in the sand showing

the cockles are feeding in the

1:08:421:08:46

ground and used the rake and riddled

method like my ancestors would have

1:08:461:08:48

done. Straddle the riddle.

That is

the real?

Start cutting the sand

1:08:481:08:55

with the rake in a semi-circular

motion. -- the riddle. Shake out the

1:08:551:09:01

small bits.

They drop through.

They

will grow for next year.

It must

1:09:011:09:08

take a long time to get enough.

It

can take up to six hours to get your

1:09:081:09:14

full quota.

I don't think I can do

this for the next six hours, I will

1:09:141:09:17

have to leave it to you

professionals. For those that don't

1:09:171:09:23

know, what is laver bread?

My

ancestors would have collected the

1:09:231:09:26

seaweed as we are today and bring it

back to the factory and washing the

1:09:261:09:30

sand out of it, boiling it for

several hours, mincing it into a

1:09:301:09:32

puree and eating it as part of a

traditional Welsh breakfast along

1:09:321:09:36

with fresh cockles. Here we have the

laver bread in the pouch, it is a

1:09:361:09:39

fine puree and a small portion of

that is very good for you, during my

1:09:391:09:44

trip to Japan and everybody wanted

something more fashionable in a

1:09:441:09:46

snack for me so we started producing

seaweed snacks. This seaweed is very

1:09:461:09:51

thin. You can almost see through it.

It's like stained-glass.

It has been

1:09:511:09:57

farmed and harvested in Asia and we

have imported it, however we are

1:09:571:10:00

looking to grow our own seaweed in

Wales on a farm to make it cost

1:10:001:10:04

competitive.

OK, because at the

moment you can't harvest enough of

1:10:041:10:07

this to make the snacks?

Exactly.

Dried seaweed roasted, flavoured

1:10:071:10:12

slightly and its very good for you,

far better snack than a crisp. It is

1:10:121:10:18

really Moorish.

As you have seen, we have incredible

1:10:181:10:20

produce on our doorstep and it seems

a real shame we are sending the

1:10:201:10:24

majority away, so why not seek some

out and give it a go for yourself?

1:10:241:10:30

That was fantastic, I really enjoyed

watching that and Rosie looked as if

1:10:301:10:33

she was getting stuck into those

cockles. I love cockles and we

1:10:331:10:37

should eat more of them and this is

lovely. Try it.

I'm going to try it,

1:10:371:10:43

looks amazing.

It is great.

So

tasty. We should be championing

1:10:431:10:49

this, it is British produce.

Delicious and great snacks for kids,

1:10:491:10:54

I'm going to get my girls on this.

Really healthy and delicious. Look

1:10:541:10:58

at that, straight in there.

I boiled

it for ages and mixed in a whole lot

1:10:581:11:07

of it in and it was really tasty.

Smashing.

1:11:071:11:09

Right!

1:11:091:11:10

It's omelette challenge time.

1:11:101:11:11

Robin and Pam, neither

of you is on the board,

1:11:111:11:14

so there's everything to play for.

1:11:141:11:19

Your goal is to get into that

frying pan of glory.

1:11:191:11:26

Up there.

1:11:261:11:33

The aim is to make fast,

edible three-egg omelettes that

1:11:331:11:36

are good enough to feed

to our hungry crew.

1:11:361:11:38

CREW CHEERS

1:11:381:11:39

But if they're not, they'll

go in the compost bin.

1:11:391:11:41

CREW BOOS

1:11:411:11:42

So will it be crew or compost?

1:11:421:11:44

Your time will stop when your

omelettes hit the plates.

1:11:441:11:47

Let's put the clocks on the screen.

1:11:471:11:50

Remember that we are live on BBC

Two, so no swearing!

1:11:501:11:53

LAUGHTER

1:11:531:11:54

Are you both ready?

1:11:541:11:55

Three, two, one, go!

1:11:551:11:56

OK!

1:11:561:12:02

What's going on over there?

What is

that? Referee!

Cheating!

You do

1:12:031:12:17

realise you are in full automatic

disqualification, chef?

1:12:171:12:19

LAUGHTER

It hasn't even melted. Oh dear.

1:12:191:12:34

A little bit of seasoning. Sorry.

Extra delicious. You had to burn

1:12:341:12:42

garlic oil earlier so you are

following a theme.

Right. Oh dear,

1:12:421:12:47

oh dear, oh dear.

Nouvelle cuisine!

LAUGHTER

1:12:471:12:57

I suppose we didn't specify hen egg.

It was the egg challenge.

He's the

1:12:571:13:05

wild child of the kitchen.

Breaking

all the rules.

She's cooked. She's

1:13:051:13:10

soft in the middle. A little bit of

truffle. I nearly put the truffle in

1:13:101:13:18

as well.

Does it look like an

omelette? It kind of tastes like an

1:13:181:13:21

omelette.

1:13:211:13:28

omelette.

This is where the bleep

comes up!

Sorry, guys, that has to

1:13:281:13:34

go well below the line, you are down

here. Not only did you cheat by

1:13:341:13:39

using the wrong eggs. Sorry. Pam,

actually the butter was slightly

1:13:391:13:45

burnt but I would say it was more

nice -- noisette.

That is quite a

1:13:451:13:54

Scottish

1:13:541:13:59

Scottish thing, brown and.

The crew

will enjoy it, 45 seconds, actually

1:13:591:14:03

quite good. We will have to make

room for that in a minute.

Well

1:14:031:14:07

done.

Well done.

I've still got some

omelette in my mouth.

1:14:071:14:14

So will Davina get her

food heaven - braised

1:14:141:14:16

lamb and roast sweet potatoes?

1:14:161:14:18

Or, four of her food

hells at once with my

1:14:181:14:21

tartelette of aubergine,

chicken livers,

1:14:211:14:22

kale and anchovy?

1:14:221:14:24

We'll find out after

Nigel Slater shows us some more

1:14:241:14:27

of his simple suppers.

1:14:271:14:33

Tonight, pork meatballs

with anchovies.

1:14:451:14:46

A strange marriage indeed.

1:14:461:14:47

To your pork mince, add

a cupful of breadcrumbs.

1:14:471:14:49

It really helps to

lighten the texture.

1:14:491:14:51

Then grate in some lemon zest.

1:14:511:14:52

Pork loves lemon.

1:14:521:14:54

Fish loves lemon.

1:14:541:14:55

It belongs.

1:14:551:14:56

Parmesan helps to bind it,

but also adds a deep, salty flavour.

1:14:561:15:00

Drop in a handful

of your favourite fresh herbs.

1:15:001:15:06

I'm using parsley and thyme.

1:15:061:15:07

Finally, a little salt

and black pepper.

1:15:071:15:12

As it is, I could make those

into little balls, fry them

1:15:121:15:15

and they'd be perfectly delicious.

1:15:151:15:16

But by adding the strange thing

of anchovies, every flavour that's

1:15:161:15:19

in there is going to be

richer and stronger.

1:15:191:15:27

Nobody says, "Oh, this is fishy.

1:15:291:15:31

" It's just delicious.

1:15:311:15:34

Mix together well and crisp

both sides in hot oil.

1:15:341:15:41

I'm not going to cook these

all the way through.

1:15:421:15:46

I'm just going to brown the outsides

a little bit and then put them

1:15:461:15:49

into a baking dish with some stock.

1:15:491:15:54

Then I'll let them cook in the oven,

and what will happen

1:15:541:15:57

is that all the flavours

going on in here will seep

1:15:571:16:00

into the stock and I'll end up

with a dish that is full

1:16:001:16:03

of a lovely, savoury broth I can

dip my spoon into before I start

1:16:031:16:06

eating my meatballs.

1:16:061:16:11

Half cover the meatballs in stock,

veg or chicken, it doesn't matter.

1:16:111:16:17

Then put them in the oven.

1:16:171:16:22

For about 20 minutes.

1:16:221:16:24

I feel like a few

greens to go with it

1:16:241:16:27

so I'm going to use one

of my favourites, chard.

1:16:271:16:29

If you use the younger leaves,

you can cook them whole in just

1:16:291:16:32

a small amount of water,

or maybe even steam them.

1:16:321:16:36

These little meatballs have got

crisp tops and they're

1:16:361:16:38

deliciously moist underneath.

1:16:381:16:46

When I put this out on the dishes,

I can smell the pork.

1:16:471:16:52

And the Parmesan and the lemon,

but there's also something else

1:16:521:16:54

I can't quite put my finger on.

1:16:541:16:57

And I know it's the anchovy.

1:16:571:16:59

But no-one else will.

1:16:591:17:00

It's the sort of food,

if I'm feeling a bit down,

1:17:001:17:03

that really lifts me up.

1:17:031:17:10

This is a really hearty meal

with a wonderful deep flavour.

1:17:101:17:16

It's well worth having some

anchovies in the cupboard.

1:17:161:17:19

You'll be amazed how

often you'll use them.

1:17:191:17:23

I must admit, I sometimes

dread shopping.

1:17:231:17:26

If I can find any excuse

not to go, I will.

1:17:261:17:31

I think that's another reason why

I like growing my own veg.

1:17:311:17:36

I can always improvise

something from the garden

1:17:361:17:38

to save trudging to the shops.

1:17:381:17:41

You just walk round the garden,

find a little bit of parsley,

1:17:411:17:44

a little bit of thyme,

actually, even a few of those.

1:17:441:17:48

Marigold petals.

1:17:481:17:56

And a bit of cream cheese.

1:17:561:17:59

I could use thick yoghurt.

1:17:591:18:01

Bit of black pepper.

1:18:011:18:06

And some nice crusty bread.

1:18:061:18:13

Sometimes, good ideas just come

when you least expect it.

1:18:171:18:24

But after a light snack,

a hearty pud is in order.

1:18:241:18:32

So, to satisfy my craving,

I'm going to make a dish that

1:18:381:18:41

delivers hot and cold

in one mouthful.

1:18:411:18:43

Pop your fruit into a pan and add

a generous amount of sugar,

1:18:431:18:46

depending on how sweet

your tooth is.

1:18:461:18:47

I use a simple granulated or caster

and then something with a more sort

1:18:471:18:51

of butterscotch flavour,

something like light muscovado.

1:18:511:18:52

One of those sugars that's

a little bit brown.

1:18:521:18:57

Add enough water to

half cover the fruit.

1:18:571:19:02

Pop in a few cloves and a cinnamon

stick if you have one.

1:19:021:19:07

And I'm going to add

a surprise - I'm going to put

1:19:071:19:10

a bay leaf in there.

1:19:101:19:12

It sounds odd, but my mother always

used to put a bay leaf

1:19:121:19:15

in the rice pudding.

1:19:151:19:16

Simply cover and simmer.

1:19:161:19:18

Don't stew it to death.

1:19:181:19:20

I just want the fruit

to collapse a little bit.

1:19:201:19:23

I want the juices of the plums

to mix with the sugars.

1:19:231:19:26

I don't want them to end up as jam.

1:19:261:19:28

I want to stop before

they get that far.

1:19:281:19:32

I like to use vanilla ice-cream,

but it's up to you.

1:19:321:19:35

Just serve it quickly.

1:19:351:19:39

The flavours work.

1:19:391:19:41

The richness of the plums

and the ice-cream, but also,

1:19:411:19:44

there's so much more because there's

this wonderful thing

1:19:441:19:46

of temperatures, the fact that,

at the same time, you've got

1:19:461:19:49

something blisteringly hot

and freezing cold and it becomes

1:19:491:19:53

very, very exciting.

1:19:531:20:01

Thanks Nigel - two great

recipes there, perfect

1:20:031:20:05

for this cold weather.

1:20:051:20:07

Right, time to find out

whether Davina is getting her food

1:20:071:20:10

heaven or food hell.

1:20:101:20:12

Food heaven is a perfect

combination of Davina's

1:20:121:20:14

two loves - lamb and sweet potato.

1:20:141:20:22

Lovely, succulent lamb shanks,

Moroccan spices, tomato, onions,

1:20:221:20:27

crewmen, sweet potato with chiili.

-- onions cumin.

1:20:271:20:31

Or food hell, which has

four of her worst

1:20:311:20:33

ingredients -

a quinoa tartelette with

1:20:331:20:34

aubergine, chicken livers,

kale and anchovies.

1:20:341:20:39

All served in a quinoa tartelette.

In the end, 57% of the voters went

1:20:391:20:44

for...

1:20:441:20:49

for...

Oh, no!

Hell!

1:20:491:20:50

BOOING

I was really looking forward to

1:20:501:20:56

that.

Stop it! Oh, thanks a...! Oh, mate,

1:20:561:21:05

no! Frank God it is you. There is

hope for me.

1:21:051:21:09

no! Frank God it is you. There is

hope for me.

You will enjoy this.

I

1:21:091:21:12

can't even look at it.

There is also

bit of quinoa.

Have you ever it's in

1:21:121:21:19

labour?

I have never got past the

smell.

-- have you ever eaten liver?

1:21:191:21:30

You guys start with the aubergine.

To have all of you making it, it'll

1:21:301:21:34

good. Aubergine, I like the

aubergine, to be fair. It has to be

1:21:341:21:41

cooked and it has to have a good

flavour to it. And that's kale looks

1:21:411:21:48

very acceptable, because normally

the kale is with those big, stiff

1:21:481:21:51

storks that you have to massage with

oil and love and then sing to its

1:21:511:21:57

ounce...

Sing to your kale!

It is a

palaver. I just put it in the oven

1:21:571:22:04

and make crisps.

We have aubergine crisps which will

1:22:041:22:08

be sized toe sliced super-thin, oil

on top, seasons and dried in the

1:22:081:22:15

oven in a similar way to how we did

the cabbage leaf earlier. The

1:22:151:22:24

roasted aubergine, which Pam will

make into a puree. Instead of

1:22:241:22:29

seasoning with salt we will put lots

of anchovies in it.

OK.

You with me?

1:22:291:22:36

I'm with you.

The quinoa has been

boiled, I have added an egg to it

1:22:361:22:45

and am lining the tartelette mould

like this. I will take that into the

1:22:451:22:49

oven.

Quinoa is so easy, cooking the

quinoa and adding an egg, that is a

1:22:491:22:58

brilliant way.

It makes a change

from pastry and it is gluten-free,

1:22:581:23:02

it takes a few boxes. Fitness, tell

us a bit about your fitness, how it

1:23:021:23:10

is going on? I hear you are training

to become a personal trainer? Is

1:23:101:23:15

that true?!

I just thought I have

made so many work-out DVDs, I have

1:23:151:23:20

lost count, I have made that many.

It is ridiculous, I feel like I have

1:23:201:23:25

learned a lot and yet I do not have

a qualification to my name. So I

1:23:251:23:30

thought this is the year I am going

to do bit. I have always made

1:23:301:23:35

excuses, it will take too much time,

but there are so many ways you can

1:23:351:23:40

learn. There are lots of resources

online, I am learning with an

1:23:401:23:45

amazing company called London

Muscle, they do webinars and

1:23:451:23:52

everything so I can still study even

though I am a moment have a job. I

1:23:521:23:56

am taking this really seriously, I

want to take classes and I would

1:23:561:24:00

like to teach people. I will still

have my day job. I'm sorry, still

1:24:001:24:05

going to be around for a bit. But I

really get a kick out of exercise, I

1:24:051:24:13

have always been about trying to

share the love and get other people

1:24:131:24:17

as a confused about exercise as I am

now. I never thought I would be this

1:24:171:24:22

person, especially not at 50.

It is

brilliant.

I want to get people into

1:24:221:24:29

it. You work-out?

I used to run

marathons. My knees...

You love it?

1:24:291:24:36

Yes.

What do you do now?

I still

run, ten or

1:24:361:24:46

run, ten or 15 K is the mental

aspect.

It also means you can really

1:24:501:24:54

enjoy your food, you feel like you

have earned it.

Exercise makes you

1:24:541:24:58

hungry.

It is great.

Be careful,

those livers spit a bit. Do they

1:24:581:25:07

look nice?

It does not smell like

liver to me.

Not yet!

Who has

1:25:071:25:16

pinched the salt?

As far as the day

job goes, I think one of the reason

1:25:161:25:21

the nation has taken YouTube their

hearts as you always in these

1:25:211:25:26

extreme situations, big brother

people coming out of the house,

1:25:261:25:30

reuniting families, dating with

Street Mate. How do you cope with

1:25:301:25:35

that emotion? You are good at being

granted but it must be difficult to

1:25:351:25:42

deliver?

On something like Long Lost

Families, if I am delivering a very

1:25:421:25:47

difficult piece of news to somebody,

the worst thing would be if they had

1:25:471:25:50

to comfort me. This is not my

moments, suck it up, that is what I

1:25:501:25:55

think. And other times, that is what

I love. I love people and stories

1:25:551:26:00

and emotion. I am French. So I think

that is why I have always chosen

1:26:001:26:09

shows with that element to it.

Anything I can make your life better

1:26:091:26:14

in some way, that is what I am all

about. Not necessarily mine, but

1:26:141:26:19

everybody's.

Series eight Long Lost

Families is coming out soon.

And

1:26:191:26:26

this time next year is an amazing

show, I am filming the next year

1:26:261:26:30

part of that next week. So I get to

see all of these people that made a

1:26:301:26:35

commitment to me this time last

year, I will find out if they have

1:26:351:26:39

done it. We have amazing medical

stories and love stories and babies

1:26:391:26:44

and weight loss. It is like an

ultimate makeover show, that

1:26:441:26:50

programme. That is really exciting.

Look how pretty that is.

A lovely

1:26:501:26:58

aubergine puree, on top of that we

put...

So far it is looking good.

1:26:581:27:03

The chicken livers.

Not so much now.

Make sure they are very pink inside.

1:27:031:27:14

It looks lovely.

It looks amazing.

But it smells literary?

Yes.

-- but

1:27:141:27:24

it smells livery. The kale leaves.

They are very pretty.

But they are

1:27:241:27:40

kale.

I do not mind the taste, it is

everything you had to go through.

1:27:401:27:47

Kale crisps are amazing.

Is it your

son or daughter?

Ziggy.

Ziggy will

1:27:471:27:57

love kale crisps.

Knife, fork and

spoon send all the other stuff.

1:27:571:28:01

Because it is you, I know it will be

good.

Wait until you tasted, it

1:28:011:28:07

might not be your cup of tea.

It is

my cup of tea.

Is it?

Absolutely, I

1:28:071:28:15

would eat chicken livers and

anchovies any time.

Olly, what have

1:28:151:28:19

you got?

A Pina Noir from New

Zealand, it is from the old C

1:28:191:28:25

Exquisite Collection. Lots of

vibrant fruits. A little bit of

1:28:251:28:32

fruits, it is a light, silky,

tremendous value glass of red wine.

1:28:321:28:38

fruits, it is a light, silky,

tremendous value glass of red wine.

1:28:381:28:39

Come on, Davina! Just forget it is

live!

Not so bad.

1:28:391:28:47

Actually, do you know, that is not

good.

1:28:471:28:50

That's all from us today

on Saturday Kitchen Live.

1:28:501:28:52

Thanks to all our studio guests -

Robin, Pam, Olly and Davina.

1:28:521:28:55

All the recipes from the show

are on the website,

1:28:551:28:57

bbc.co.uk/saturdaykitchen.

1:28:571:28:59

We're back on BBC One next week.

1:28:591:29:02

Matt Tebbutt is in charge. See you

in a couple of weeks.

1:29:021:29:05

Have a great weekend.

1:29:051:29:06

Bye!

1:29:061:29:08

This week Saturday Kitchen is hosted by Michel Roux and he is joined by chefs Robin Gill and Pam Brunton, and special guest Davina McCall.

There are great moments from the BBC food archive, including clips from Rick Stein, Raymond Blanc, Hairy Bikers and Nigel Slater.

This week, drinks expert Olly Smith picks the wines to go with the studio dishes.


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