24/02/2018 Saturday Kitchen

Good morning!

I hope you're hungry

because we've got

90 minutes of fabulous

food to inspire you.

I'm Michel Roux and this

is Saturday Kitchen live!

Welcome to the show!

Cooking with me today

are two brilliant chefs -

Robin Gill and Pam Brunton!

And on the drinks duty this

week, it's Olly Smith!

Good morning everyone!

Good morning, great to have you on

the show. Robin, it is your Saturday

Kitchen debut, welcome to the show.

You train with Marco Pierre White

and Raymond Blanc, two icons, before

opening your own restaurant just

around the corner from here.

Yes.

What are you cooking today?

My version of bacon and cabbage but

the bacon will be applewood smoked

eel and a fried egg seeing as it's

breakfast.

Of course, everything

tastes better with an egg on top.

Especially in the morning.

Pam, welcome back.

You are cooking a celebration of

springtime.

Burnt dumplings with

wild garlic and leeks and some fresh

and sweet heart...

Despite the

weather we're hoping it's

springtime.

Believes are very small.

It's the first indication of spring.

But you've got to have some

optimism.

Absolutely.

Olly - some really

interesting flavours there.

Superb flavours I love the sound of

the optimism. I've chosen two

scrumptious wines, absolute treats

with the dish, one from New Zealand

and one from Italy but for heaven

and hell I'm going to choose two

brilliant value wines.

We do like a

bit of value.

As always, we've delved into the BBC

archives to bring you highlights

from the biggest food stars

including Rick Stein, Raymond Blanc,

The Hairy Bikers and Nigel Slater.

Our special guest

is the primetime TV

presenter who is the

face of a thousand

shows including,

Big Brother and, more

recently, Long Lost Family.

She's a fitness fanatic and raised

millions for Sport Relief

with her 500-mile triathlon.

She also loves her food and has

four successful cookery

books, no less!

Please welcome the

wonderful Davina McCall.

APPLAUSE

How are you?

Welcome. We could do

the show in French, couldn't we?

They might find it a bit boring.

They might go back to the Winter

Olympics, we don't want to do that.

When I start talking French I

suddenly go French, the hair and my

mouth. It's him, honestly. I thought

Michel Roux. Mike Wood like this

top.

Let's move on. Divina, welcome

to the show.

So Davina at the end of the show

I'll be cooking your food

heaven or food hell.

What's your idea of food heaven?

Heaven, I love slow cooked lamb when

it's falling off the bone. I love

the sweet potato. I want a kind of

have sweet potato with everything if

I could. So, something with those

two things.

That sounds good to me.

I've got something I'm pretty sure

you will love.

And your food hell?

Food hell, liver, even the smell.

I've tried to like liver, I just

can't do it.

Maybe you will be

persuaded today.

And anchovies, I

don't like the fish smell.

So if the viewers

give you heaven, i'll

give you a wonderful dish with both

lamb and sweet potatoes.

Yes, give me that.

I'll sear some succulent lamb

shanks, then braise them

in a saffron, cumin and tomato sauce

and serve them with your other

heaven, spicy sweet potatoes and,

just for good measure,

I'll throw in some

homemade paprika crisps.

But if Divina gets hell it's not

going to be won but four hells.

What?

Liver,

aubergine, anchovy and kale.

The reason why Cal is a hell is you

have too much it so much, Masoe chit

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

kale. Crisp. You are not getting a

kale crisp.

I have found a way to combine

all of Davina's worst

nightmares in a quinoa tartlet with

aubergine two-ways, pan-seared

chicken livers, kale leaves and

anchovies.

But you'll have to wait

until the end of the show to find

out which one the viewers vote for!

So everyone, just go

to the Saturday Kitchen website

before 11am this

morning and get voting!

We also want your questions.

You can ask our experts

anything, just dial -

0330 123 14 10.

That's 0330 123 14 10,

get dialling now!

As always you can

also join the show on

social media.

My word!

Right, time to get cooking!

Robin, let's go, chef. We have

wonderful ingredients, including the

start of the

wonderful ingredients, including the

start of the show.

Applewood smoked

eel, my version of baked cabbage. I

am a Savic for bacon and cabbage, I

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

wonderful spring cabbage, I've got

some aches, applewood smoked eel,

and some amazing greens from our

farm as well so if you could take

off the outer layers of the cabbage,

blanch them and we are going to

dehydrate them.

Fantastic.

While you

are doing that I'm going to cut

straight through the eel. Tell us

about deals while chopping it up. It

is quite controversial, I wanted to

use eel for the show. If you look at

the sustainability of the EU on the

website it says it is level five.

Level five means that it's an

absolute no, no, even farmed it is a

no, no so I didn't trust it because

the lady I've been buying deals from

all of these years, she sends me

little updates of what is going on

and we looked into it a bit further,

and looking at what is happening,

eels are born at sea, they have to

get upstream, and when they are

going upstream they come across all

sorts of obstacles. So they will hit

certain barriers, they will hit

water plants and things like that.

There is huge obstacles along the

way. They are in decline because of

these obstacles. What they have to

do is invest in it so that anybody

who is responsibly fishing for eels

has to do the right thing and they

have two, it costs money, so if you

don't eat eels there is no money to

look after them.

So, fully

sustainable whatever fish you use

but in this particular incident.

Instance, eel, use the same

supplier, in fact the only supplier

I use because I'm 100% confident it

is sustainable.

It is a lady called

Karim who I get all of the eels from

and it reminds me of smoked bacon,

it is such an intense flavour. I'm

not going to waste anything, I like

to use the skin from deals to make a

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

going to add it into a warm pan with

a bit of olive oil and I want to

extract some of the flavour out of

it, just a little bit.

So we are

using absolutely everything, using

the skin and bones to get the

flavour?

Yeah.

So nothing goes to

waste, which is another thing you do

really well. Most chefs are

interested in that now and that is

where their waste goes to.

Absolutely. I have UHT cream, taken

to a very high temperature used a

lot in cooking, because it doesn't

split out, it can handle heat, it

can handle aggressive hate.

So it

won't split.

It is a good thing for

infusing something to get that depth

of flavour into it. I'm going to

live that ticking over for a bit.

You have your cabbage which is in

brine as well, 3% brine. That almost

kind of cooks it, doesn't it?

You

can see the cabbage has broken down

a bit so it has a nice cat texture

but I want to get the smoky flavour

through the dish and get it going on

a really hot griddle pan. In the

restaurant we use barbecues a lot

and cook a lot over wood but if you

are doing it at home you can do it

in the griddle pan. That is ticking

away. I want to talk about the

leaves of the cabbage. You take off

the outer part of the cabbage,

blanch it, and we can stick it in a

low oven, 60 degrees if you are

doing it at home, or you can buy a

dehydrator for about 20 or 30 quid

on the Internet. I've got this

incredible nori seaweed which we use

a lot for seasoning things. If you

can blitz some of the cabbage with

the nori.

Powder to season.

Fantastic. You have two restaurants,

well, three just round the corner in

south London. One of which has just

been relaunched.

That's right. I

used to work in the south of Italy

on the Amalfi Coast and that is

where I first came across from two

table cooking and the owner of the

restaurant, the chef, restaurant

steeped in history since 1890, he

had own farm overlooking Capri, can

you imagine that? Literally rolling

down this hill. I'm going to put

this in a really low oven not to

really cook, just to warm it

through. So, the owner used to come

up from the farm in a van filled

with all of the most amazing

ingredients and that's what we had

to cook with, simple as that. So,

after working there and being

witnessed to that, I really wanted

to open an Italian restaurant at

some point.

What does SorellaWebsiteDirections

mean?

It means sister, a sister

restaurant just around the corner.

We are going to reduce that a little

bit.

Covers about this farm and your

management of food waste. We have

this amazing thing going on with

this guy called Igor and Tom, he

calls himself the food -based

farmer. -- Sorella.

We put it in a

bin outside the restaurant and he

turns it into compost rapidly and

it's taken to a farm near Gatwick

Airport, which is about 30 minutes

from where we are, maybe 40 minutes,

and we have shared the farm, now you

have used it to PANs.

I've joined

too.

That is so great.

We have

divided it up, all of the food waste

goes to the farm, we can pick what

we want, one guy wants specific

potatoes from Peru so he grows

those. Two or three times a week he

will drop in the fresh stuff and we

have to use it.

We have had a

question on Twitter. How long would

you leave the cabbage in the oven on

60 degrees?

Until it is super dry,

it could take four or five hours.

But check it when you take it out,

it should snap and break and that's

it and it will taste a bit like

nori, like seaweed.

The nori was

incredible. I did a dish at home and

had such an impact on the flavour,

so delicious.

Remember if you'd like

to ask us a question,

then give us a call now on:

0330 123 14 10.

That's 0330 123 14 10.

Calls are charged at your

standard network rate.

How are we doing, Robin?

I'm going

to start cooking the egg.

Friday.

I'm going to start with oil in the

pan and then a knob of butter. One

should do.

The cabbage is here.

That

is getting a really nice char.

Caramelisation and sweetness. Dived

deep fried some of the cabin.

Thank

you. Lovely and crispy and adding

more flavour and texture to the dish

-- I have deep-fried some of the

cabbage. While that is cooking I

will add a nice dollop of whole

grain mustard to the cream, to give

it a nice smoky flavour. Mustard is

a natural combination for the

cabbage and brings a bit of acidity

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

juice as well.

Right, fantastic. And

you have a cook book coming out.

That's right. It's called Belardo

Chef because I think the larder is

the backbone of everything. I like

fresh ingredients, cooked as simply

as possible, but then draw on your

super weapons, whether it be eight

kimchi, something amusing for this

dish is the fermented dolls which

takes six to eight weeks. If you

smell it, like anchovies...

What did

you say? Dulse?

It is a seaweed. The

flavour profile is a combination of

anchovies and Parmesan. You have to

try it.

Because it's not anchovies I

think I'll be all right.

But it's

got that wonderful, me flavour.

This

is a great recipe in the book which

sums up what we do. Somebody get

this book called the of fermentation

and it was a local regular in the

restaurant and we went mad

fermenting everything, put it

somewhere and forget about it, put

it on top of a fridge and forgot

about it and the guy came in for

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

but that stuff out and try it on

him. He's still alive, just. This

was the most amazing thing we found

out of it, it was a flavour like we

had never had before and the aroma

in the restaurant was crazy.

I'm

going to put that their server you

can start plating up.

Thank you, the

cabbage and the aid is ticking over

nicely, I'm going to cut the cabbage

in half and I want to get my

seasonings in there.

There is a

plate to season it on.

You can see

the cooking on it is really nice.

I'm going to hide the dulse in

amongst the cabbage.

That's the

seasoning, isn't it? And if you

wouldn't mind grabbing it. I'm going

to baste the egg with a bit of that

lovely butter and oil on it.

I'm

going to go quite generous with my

smoky mustard cream.

There we go,

chef.

The cabbage alternatively

around. Stunning, thank you very

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

I'm your commie chef, your wingman.

I was asking, how am I going to ask

him to do anything?

LAUGHTER

Just say, please.

Please, chef!

These are the lovely rocket leaves

from the farm actually.

Really fiery

and peppery. They are amazing.

They

make you cry a little bit.

Lovely

rocket flavour.

The outside of the

leaves are amazing deep-fried so we

have Crist them up a bit.

Some of

these on top?

Yes, just decorate it

around.

And by doing this properly,

chef?

Beautiful.

That's it, all over

it. Have you got your eel?

No!

The

star of the show.

The reason we

chopped it up is you want to bite

into it and yet a bit of it as you

get stuck in.

A surprise with that

lovely salty eel.

Exactly, it is a

bit like smoked baking. Nice fine

dusting of your incredible... Nori.

Leave it there, chef. Tell us what

it is.

Applewood smoked eel, fried

egg, cabbage from our farm. Thank

you.

Looks gorgeous.

The plate ways they turn!

I am so

ready.

Knife and fork to the ready.

I am very excited, I have never,

ever tried to heal.

I always try to

cook it for people.

-- I have never

tried eel.

People have a

preconception about jellied eels.

It

is the texture for me, it is like

juicy bacon.

That is really

unbelievable.

What have we got,

Olly? Go bio I have gone --

I have

gone for the Ara Vineyard Pinot

Gris.

Gris. It is such a peachy, bright,

clean flavour. With the intense

flavours, the rocker to, the

smokiness, I absolutely adore it.

Vibrant, peachy, clean and pristine.

I have not got myself a glass. It is

singing at me from across the

studio!

Ensuring about, Davina?

It

is unbelievable.

-- are you enjoying

about, Davina?

about, Davina?

It is great with

cauliflower. Because of the cheesy

thing it is like a play on

cauliflower cheese.

It is not too

pungent and strong in the mix. It is

amazing.

Pam, remind us what

you're cooking later.

Carry on eating!

Don't worry, you

will be able to hear me! Dumplings

with wild leeks and wild garlic, a

fresh ewe's milk cheese and an oil

dressing.

Don't forget if you want to ask us

a question this morning, just call:

0330 123 14 10.

That's, 0330 123 14 10.

Lines close at 11am today.

You haven't got long

so get dialling!

Or you can tweet us a question

using #SaturdayKitchen.

And don't forget to vote

for Davina's food heaven

or hell on our website.

Now let's catch up with Rick Stein

on one of his Long Weekends.

He's in Lisbon and visiting

the go-to place for the city's

most popular dish -

chicken piri piri.

This is the balanced tower. I love

it, it used to guard the river from

boats trying to get it here. It is

right at the end of the river. I

just like it because it is so

ornate, so wonderfully over the top.

It reminds me a bit of the Spanish

galleons at the time of the Armada.

They had all the same sort of

detail, where our British ships were

much more prosaic. I imagine a

teller like this in Britain built in

the 16th

the 16th century, would be very

simple. But it says Portugal to me.

It is quite romantic. This would be

the last thing that Portuguese

sailors heading out to the New

World, Africa, the Indies, China,

would have seen. It would have been

a great memory for them as they left

their beloved country.

their beloved country. And he would

have thought these intrepid,

brilliant navigators, through

colonising Africa, India and the Far

East and bringing back cinnamon,

nutmeg and coriander, would not only

for other influence the cuisine of

their own homeland, but also the way

we all eat today. -- not only

forever influence. Just think of

India without chilies, they did not

have any until the Portuguese came

along and planted them in the 16th

century. They also introduced

tomatoes and potatoes. Just think of

it, a curry without chilies! It is

like roast beef without horseradish!

This is the restaurant A Valenciana.

The number one place for Lisbon's

favourite spicy dish. Again, it came

from those days of the navigators.

Check in fares. I love big barbecue

cooking over proper charcoal. This

is so hard. -- so hot. The chickens

are spatchcocked, that means open up

and marinated in lemon juice, garlic

and salt, and they will brush them

with piri piri sauce. This is

Lisbon's most popular dish. To

Lisbon, it is probably to Lisbon as

fish and chips is to anywhere in the

UK. Cooked over carp... Charcoal,

some chilli sauce, chips, a beer,

thank you very much. I looked simple

food like this.

I actually love piri piri sauce. A

little bit extra. I like my chilli.

Piri piri is Swahili for pepper,

pepper. I guess originally it came

from Mozambique, a Portuguese

colony. Let us just try it.

Lemony, salty, garlicky, nice and

hot. Beautiful chicken, a lobby

taste of charcoal. What more could

you want? A bit of salad, a beer,

and look at that! I would say this,

but when I walked in here it looks

so Portuguese. So simple, nice

tiles, dark wood, perfect.

If you ever come to Lisbon and don't

have the chicken piri piri, well,

big mistake.

I have another lunch in an hour or

so with a couple of Portuguese food

bloggers. Well, my weekend centres

around food but the most important

thing one can take to a restaurant

is, yes, and appetite. For this I

just need some time on my own to

reflect without any interruptions.

Such luxury!

Lunch party two, the freshest

sardines with a dusting of sea salt

over hot charcoal. The smell is pure

Lisbon.

The oil drips and after a few

minutes they are done.

I'm meeting up with Sergio and

Maria, two articulate food bloggers

who are so proud of their national

cuisine.

Sergio, what do you think is so

particularly good about Portuguese

cuisine?

I think it is a key scene

based on humility. You have great

respect for the ingredients. You are

given these amazing ingredients and

you do not stand in their way.

People come from a real tradition,

they know a lot about the

ingredients, what they are cooking,

they know the fat content, how much

it should be cooked.

You do not cook

from a recipe. We look at the

ingredients and we don't measure the

amount of salt or olive oil, we do

is by passion, by feeling.

You live

in Chicago now. Would you ever dream

of getting sardines like that guy?

Dream, yes! Reality is very

different. Sardines don't have

wings, they are not meant to fly. In

Portugal people are crazy about the

freshness of fish. People do not

like they should Lisbon, it is in

the river, not the ocean. It would

not be a place to have fish. Not a

good place for this, it is on the

river. When people really want fresh

fish they go to the beach. Let's

have a great fishmeal. That is how

crazy people are about the freshness

of the fish.

Thanks Rick.

Now, chicken Piri Piri is Portugal's

most popular chicken dish,

so now I'm going to cook one

of France's iconic chicken dishes,

so now I'm going to cook one

of France's iconic chicken dishes,

a kind of coq au vin.

C'est bien!

Let's be serious,

Davina! You can't, can you? Normally

it would be a slow cooked and

braised cockerel, coq au vin. I am

using chicken breast and marinating

it in the wine, it is quicker. It

has all the flavours of the coq au

vin. Chicken supreme, lardons, baby

onions, I will serve it on a root

vegetable rosti. Chicken supreme is,

in they go. Red wine to marinate.

I

don't drink but I use wine in

cooking, because it cooks off the

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

not have, say, something like a

tiramisu, because that is just

alcohol. But if it is being cooked,

I would marinate something or I

would use a red wine in gravy.

As a

favour. Marinate overnight is best,

but a few hours is good, so it picks

up all the flavours and the colour

of the wine. There we go. Tel is a

little bit about your book, another

cookery book. -- tell us.

I always

feel a little bit like a fake when I

am around people like you. You are

all amazing. Basically, I wanted to

do a book for people like me, which

is really simple, ten ingredients or

less, so I work with a lady called

Catherine Phipps, she is a chef, she

is amazing. I gather up recipes that

I love and I give them to her, and

then she will come up with a healthy

aversion for me. Then I cook it. --

she will club with a more healthy

version for me. I pass on what I

liked and did not like about it. A

little bit like me trying eel today,

I like to try to get people to try

things, but because I'm not a

natural chef and I am a bit nervous

about things, I talk about their

journey. With my first book I was

terrified of spelt. It sounds

ridiculous, I use it all the time.

It is a wonderful grain.

I thought

it is a healthy thing, I do not know

how to use it. It is just a healthy

grain, it is simple. I want to try

to get the nation eating healthily.

It has a healthy accent, sugar

free...

With this one, I have always

been free from refined sugar but in

the first couple of books we used a

lot of maple syrup and honey, which

is a sugar, but a natural sugar. I

have been trying to avoid refined

sugar, adding extra refined sugar.

This one we have tried to... I said

we often get comments about her knee

and maple syrup is still sugar, can

we look at different ways of adding

sweetness? We have tried to keep a

more natural.

Got a lot less sugar.

We have done a lot of vegan recipes,

my daughter watched a documentary

called What The Health, and she went

vegan for a spell. Lots of kids 14

to 16 started watching this

documentary. I liked it anyway

because it fired up a passion of

eating ethically I'm thinking about

it, which is good. -- eating

ethically and thinking about it. I

thought it was interesting, what you

said about the eels. She went vegan

for a while. She will eat fish now.

She eats fish. She does a lot of

cooking and has been a real

inspiration for me in trying to have

less meat in my diet.

Witchy cook

with you?

She cooks for me a lot.

The other day I was working, it was

in half term, the other kids had

gone out. I called her up and said I

will be home at about eight, just

letting you know. She said, I have

cooked dinner for you.

That is nice.

She cooked as a salad and some

salmon and had made herself a dairy

free pesto to go on the top of the

salmon, because she is not on dairy

any more.

I think that is wonderful,

to get your children involved in

cooking at a young age, and

interested in the ingredients.

She

did vegan pancakes on Pancake Day.

Love a good pancake. I need to catch

up on food.

Sorry, go!

Root

vegetables, we have passion up,

carrot and shallot, a bitter potato

to bind it together. -- we have

parsnip, carrot and Charlotte. A

little bit of oil and butter.

Everything tastes better with

butter. All the flavours of

Burgundy. Some butter mushrooms, the

red wine, which I will add to the

chicken in a minute. Some mushrooms.

-- some butter mushrooms. Some baby

onions that have been peeled and

blanched. You can find these frozen

in the supermarket, I have been

told. Some lardons, lovely lardons

that have been blanched. You can use

smoked bacon, you could use smoked

eel. To counteract the acidity of

the harsh on a trip the red wine I

usually use a spoonful of sugar, in

this instance I would use a little

bit of honey. And you could maybe

put in some port wine as well, that

would counteract.

would counteract. So, a little bit

about Sport Relief.

Yes.

You are

involved in Sport Relief. Tell us

about it. Are you doing another 500

miles?

No, never again.

Immediately,

no.

Greg James is doing a challenge

and so is Alex Jones and Zoe Ball,

doing amazing things for Sport

Relief over the next few weeks, keep

a night out for them anybody at

home. I'm trying to get people to

sign up to the Sport Relief app so

if you are watching sign up to the

Sport Relief and join team Divina

because me and Joe Wicks are

battling it out to see who can get

the most people on their team. We

are trying to get people to step 1

billion steps a day.

Billion?

Collectively!

I kind of gathered

that.

Just you! On your own!

I'm

starting now.

Go!

And don't come

back!

So that's quite a challenge.

Yeah.

Joe Wicks, if you are

watching, you might look like a

found puppy but I am going to beat

you.

You are hosting?

I'm topping

and tailing, I will be there at the

beginning of the night when we will

be on good behaviour, doing lots of

challenges and fun stuff in the

studio, really exciting, there is

boxing live, and then me and Freddie

Flintoff will be finishing off which

I think will be quite raucous.

That

will probably be quite raucous. The

red wine in here, reduce it down,

bit of chicken stock, so the sauce

is being made in the pan, put it on

full blast.

Can I say something? I

always get very excited about this.

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

Michel Roux cooking for you. Me on

my own, not in a restaurant.

You're

not here, right, guys?

Divina,

you've done so much live television

and had so many extraordinary

experiences. What has been the most

invigorating and the most pressure

you are under but at the time you

were thinking Oh!

I've hosted two

Brit Awards and that's really scary.

7000 people. So that was quite full

on. I also hosted the Baftas. Guided

two Baftas. One was terrible. -- I

did two Baftas. I might as well be

honest! One of them was amazing and

I got off and I thought it was going

to be terrible and it was one of the

best nights of my life.

Was this the

bad one or the better one?

The first

one was the better one. What

happened was the sound was bad in

the room and people couldn't hear

and it was live and they started

heckling.

That's not good.

It is

hard to get your Mojo but comedians

are amazing. It was quite tough.

are amazing. It was quite tough. Did

you enjoy it? It was great.

We have

a little potato rosti their nicely

caramelised in the oven and these

little chicken supremes moist all

the way through and it has that

lovely colourful delicious.

Look how

beautiful it looks.

It does look

delicious. And French cooking, we

almost chopped parsley at

everything. Do you remember when we

used to have chopped parsley on

everything, that was French cooking,

chopped parsley, leave it on the

pass and it would dry out and still

be there the next couple of days.

Freshly chopped parsley is

wonderful. Then you have this lovely

sauce made in the pan and it smells

glorious, all of the wonderful

smells of a burgundy feast.

We need

a bit of Oh-la-la.

My favourite

French word is appropriate at this

time and

it is epoustouflant.

You say it very

well.

What does it mean?

Everyone is

on the Google translate now.

Hopefully this will be epoustouflant

for you.

It means breathtaking. It

is almost too pretty to eat.

No, it

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

they all say.

Have a bit of the

sauce and chicken. The parsley is

amazing.

You need to put it in at

the very end. That's so lovely.

I

had a bit of mushroom. Very tender.

That's the marinade, isn't it?

It

is, I think that is a thumbs up.

It

is a big thumbs up.

So what will I be making for Davina

at the end of the show?

Will it be her food

heaven - a delicious

duo of her two loves:

lamb and sweet potato?

I'll serve tender,

braised lamb shanks in a

saffron, cumin and

tomato sauce and spoil

her a little more

with some roasted sweet

potatoes and a side

of smoked paprika crisps.

But if Davina gets

hell I'm going all out

with four of her worst foods.

Yes, it's a hellish Pandora's

box, which will unleash

a quinoa tartelette

with baked aubergine,

chicken livers and kale.

And I'm even

going to include an

aubergine and anchovy

puree.

Sorry, Davina!

Don't forget, what she

gets is down to you!

You've only got around 25 minutes

left to vote for Davina's food

heaven or food hell.

You decide!

So, go to the Saturday Kitchen

website and have your say now!

We'll find out the result out

at the end of the show!

Now, time for a chocolate

masterclass with Raymond Blanc.

His cafe creme is quite simply

a work of art - take a look.

Here.

Put that here.

It's here, tres bien.

I just need to put my head together.

For the last recipe,

a feat of chocolate making,

one of Raymond's signature desserts

- cafe creme.

A cup sculpted completely

from chocolate, filled

with iced espresso parfait,

topped with cherry-liqueur sabayon,

with sugar-coated truffles.

I am going to prepare a very special

dessert, and this is one

of my oldest desserts.

It took me about six

months' solid work on this

dessert to realise it,

and you'll understand

exactly why, OK?

You have to love someone so very

much to make this dessert,

and that's certainly a proof

of love, there's no doubt about it.

But it's possible.

You've got 500g of chocolate,

which is melted at about

50, 55 degree, OK?

A good thermometer is useful,

as the chocolate needs to reach

the right consistency to sculpt.

First, heat the chocolate

to 55 degrees Centigrade.

Add chopped chocolate

to reduce the temperature,

then reheat to 32 degrees.

Voila.

This is known as tempering.

It refines the chocolate by melting

unstable fat crystals,

making it smoother,

easier to shape and shiny.

So now I'm going to start building

up my chocolate cup.

To create the cup, use

a flat rectangular plastic

sheet, which you can buy

from cookery shops.

Right, a little here.

Tres bien.

I'm going to pick up.

Where's my knife?

It's here, my knife is here.

Tres bien.

Voila.

Merci, Adam.

Voila.

Place the chocolate-coated plastic

into a circular mould.

Parfait.

I'm pressing it on it here,

then afterward I'm opening it up

completely so it's a perfect circle.

So we do the joint.

We can take a little bit

of chocolate here, voila.

Voila, tres bien.

So I will do my saucers now.

I tried all sorts of surface.

Glass, china.

And they all stuck,

because they are porous, OK?

So I saw a piece of clingfilm,

I say, "Eureka, of course."

First thing you need to do

is to oil your saucer,

so the clingfilm actually can

slip on it.

You just.

Squeeze, and I'm going to dip it.

Voila.

And I'm going to move away

the excess, and I'm going to create

a lip in order to release later much

of that saucer.

So now we'll do the handles.

Make a cone using

grease-proof paper.

Pour in melted chocolate,

cut a hole in the end

and shape your handles.

Voila, tres bien.

You never put them in

the fridge to set, OK?

That will get again all white.

Room temperature is perfect.

All the chocolate moulds will need

at least five hours to set.

Now I'm going to do the sugar cubes,

and the great thing about sugar

cubes is the ganache.

A ganache is the same

as chocolate-truffle

filling, and is a great way

to make home-made chocolates.

Burst through the skin

and boil over.

To make, boil double cream,

add 70% dark chocolate and stir.

You get that lovely satiny.

That lovely quality, silky quality.

It's so beautiful.

Clingfilm, and then voila,

you pour it in here.

Voila.

The ganache is now ready to put

in the fridge to set for six hours.

So, the ganache, it's

cooled down nicely,

and all that I need is a hot blade.

Oh, that cuts like butter.

OK?

Tres bien.

I've got the lovely

sugar cubes here.

Now we are ready to build

the cafe creme, OK?

Just unfold, and very

carefully, that's it, voila.

And you've got your perfect saucer.

Raymond's using his solid-top cooker

to weld all the pieces together,

but a hot pan will do the job

just as well.

That cup becomes coffee-proof.

Gently, gently press slowly.

So now we do the handle.

Voila, tres bien.

Line the base with a biscuit

soaked in espresso.

Tres bien, in the bottom here.

Now for the filling.

This is an iced-espresso parfait.

Just egg yolk frothed up

with espresso coffee

and with cream, which you freeze.

Finish with a bit of alcohol.

Add a dash of cherry liqueur

to the sabayon foam to make

the espresso topping.

Voila.

Merci, Raymond - a true artiste!

You worked with Raymond, did you

ever make that?

No, I wasn't

allowed. Just peeling potatoes for

three years!

I'll have a word with

Raymond next time I see him.

Please

do.

Right, still to come:

Nigel Slater has a hearty

simple supper and

an equally hearty

pudding for us today -

he's serving up pork

meatballs with anchovies

followed by hot spiced

fruit with ice-cream.

Yum!

It's almost omelette challenge time!

That means it's time for some puns.

Davina,

they're in your honour.

I hope you can forgive me!

Robin, Pam, it's just a little light

Sport Relief.

CREW GROANS

Don't fall out over eggs - you've

got to remain Street Mates

even if you are The Biggest Loser.

Big Brother isn't

watching but I will be.

They

watching but I will be.

They were

watching but I will be.

They were awful,

watching but I will be.

They were awful, weren't

watching but I will be.

They were awful, weren't they?

watching but I will be.

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

watching but I will be.

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

be afraid to tell me.

Will Davina get her

food heaven - braised

lamb shanks with roast

sweet potatoes?

Or her food hell -

a quinoa tartelette of

aubergine, chicken livers,

kale and anchovy?

There's still a chance for you to

vote on the website and we'll find

out the results later on!

Right, on with the cooking.

Right, on with the cooking.

pan, come on.

How argue, chef?

Stop

it, it is Michel! I will bake these

onions and explain what we have.

First of all we will kick off with

making the dumplings. I have some

burnt buckwheat flour Matt Grimes.

Tell us about the burnt buckwheat

flour.

-- I have some burnt

buckwheat flour and some semolina.

It is based on a peasant tradition,

they used to burn the fields of

wheat to prepare them for the next

harvest. The peasants who could not

afford the lovely white, milled

pasta flour would rake the grains

from the fields and then grind them

themselves to make a burnt pasta

dough, basically. We are using

buckwheat because I really like the

flavour and the toasting is of it, I

think, really suits this kind of

burning.

Really nutty flavours. It

is very dry and crumbly but when you

tip it onto a work surface and knead

it for about ten minutes, we get

this here's what we did earlier

package! Wrapped in cling film. This

is it rested.

It has a texture a bit

like Play-Doh.

Plasticine.

Exactly.

I am not sure we are making it sound

too appetising!

We have these little

web leeks. Did you pick them?

My

forage a friend Gary did. They are

from Scotland, they were brought

down especially.

Such a wonderful,

strong smell of leek. A quick lunch

in and out of the water and we will

griddle them. We have some sourdough

bread crumbs with butter to told

staff.

That is for a little bit of

crunch. It is about the width of a

marker pen and I am cutting it into

little pieces about the same as the

width of the dough. Then we will

take this little gadget, it is a

better part, basically. There are

easily available online for about

£4. -- it is a butter pat,

basically. Roll the peace out about

425 degrees angle, roll it with the

of the night.

It is beautiful.

It is

tricky to get the hang of at first,

once you get behind of it hit is

really quite enjoyable.

I found

exactly the same thing when I first

started tasting wine!

And now you

just can't stop!

Tell us a bit about

your restaurant.

It is on the shores

of beautiful Lough fine on

Scotland's Wild West Coast, and I

mean right on the shore. We have

been available for about three years

and we do what we like to call

modern Scottish cooking, which

basically just means I can do what I

like! So we are doing some dumplings

from an Italian peasant tradition

and we will match it with some burnt

garlic oil, which is what you get to

put on top of Ramen noodles, then we

have some wild Scottish leeks and

garlic. And some fresh smoked

cheese. Eclectic but hopefully comes

together as a cohesive whole.

together as a cohesive whole. I am

taking these little dumplings,

usually you would let them drive for

a little bit before you cook them.

-- usually you would let them dry

for a little bit. The longer you let

them dry, the longer they take to

cook. I will get the plate ready, we

will drop them in the water.

The

Italian influence, there are quite a

few Italian immigrants in Scotland?

Absolutely. Scotland, as in Britain

generally, has always been open to

people from other countries, partly

because we have the Empire and

Scotland has some major rivers, some

major airports that people would

come in, and the Scottish cuisine

has lots of influences from abroad

for exactly that reason. We have

dried fruits and spices showing up

in 17th-century recipes. I think my

influences from all over the globe

are entirely out of place.

Tell us

the restaurant. You now have some

rooms? But they are not called

rooms?

No

rooms? But they are not called

rooms?

No, we call

rooms?

No, we call them bothies, or

luxury bothies.

You had to tell me a

little bit more about a bothy, it

sounds a little...

It sounds a

little CD!

Do you know about

bothies, Davina? Have you stayed in

one?

I have not, but I'm coming to

stay in yours.

Excellent. It is a

traditional Scottish shelter,

usually very, very basic on top of a

hill somewhere for shepherds, hill

walkers, people who are lost.

walkers, people who are lost.

Ray

Mears!

Exactly! Ray Mears to take

shelter in. They will have a wooden

board as a bed and a fire if you

make it yourself. We have taken out

a lot of that bother, we have pocket

sprung mattresses and

floor-to-ceiling windows overlooking

the loch.

That sounds wonderful.

Maybe more Bear Grylls than Ray

Mears.

You need to tell us about

this cheese.

We have two she's milk

cheeses, the fresh on the bottom,

which is all about a bit of

juiciness and lactic tang, must be

said in a Scottish accent! And then

we have a hard she's milk cheese,

this is Spenwood, a lovely English

cheese. Back in Scotland I would

probably use Lanark White, made by

some excellent Scottish producers

called the Erringtons, a wonderful

family who have made it for decades.

But you can use any ewe's milk

cheeses you like, they are commonly

available in supermarkets.

The

little leeks are quibbling, the

breadcrumbs are ready.

We will start

labelling things up in the bowl. --

layering things up.

Tell us more

about the burnt garlic oil.

The

burnt garlic oil, it shows up on the

top of Ramen noodle bowls, you make

is by doing what everyone tells you

not to do with garlic, which is

literally burning it. Chopper up

your garlic finely, cover it with a

fairly neutral oil and stir it in a

pan until it burns. And then keeps

going burns.

You literally burn it

and put it with sesame oil?

Traditionally it would be finish

with sesame oil. We use a nutty

flaxseed oil.

We have got the

nigella seeds as well.

The dumplings

will be out in a minute, they will

go on top. Where are my leeks?

Crispy breadcrumbs for texture, they

will soak up some of the night

stressing. You have got some

griddled wild leeks from Scotland.

You have got these onion petals,

onions baked whole and then flakes

into the petals.

The wonderful

sweetness of the onion.

Different

flavours of onion hopefully marrying

together. You have got the warm,

toasty flavours of the burnt

dumplings and the burnt garlic oil,

which keeps you warm in the

persistently cold weather. Then you

have all the lovely fresh garlic

flavours to lift that. It is a

transition dish. It is halfway

between winter and spring.

Admittedly when I go back to

Scotland it will still be 100%

winter!

One little spoon for that.

Thank you very much.

The dumplings

literally only take a few seconds

because they are fresh.

They are

very fresh, you can dry them and

freeze them and then they will take

longer to cook. You have got the

dumplings in Bath. We will spoon the

rest of the dressing over the top.

-- you have got the dumplings, in

there. Garlic leaves from outside.

The fascinating things about these,

the other name for the wild leeks is

three cornered garlic, or three

cornered leek. Because when you look

at them, they are like little...

Triangles. We will break the cheese

over the top, then we are done. --

we will grate the cheese. Salt and

sweet nuttiness to lift it over the

end. It is a bit like a residual

snowfall. So you have burnt grain

dumplings with baked onions, wild

leeks, wild garlic and ewe's milk

cheeses.

It looks and smells

fabulous.

Here we go!

Davina... A plateful of delicious,

wonderful food.

I love this show!

This just looked so good. I love the

colour.

It was quite nerve-racking

to do them in a white shirt! This is

unusual.

You could have borrowed

Robin's apron.

This is really,

really delicious. I will steal the

recipe for my restaurant and call

them gnocchi.

It has that Italian

flavour.

My wine appears to have

been absorbed! It definitely was not

me! Someone behind the scenes as

having a great time on some

Falanghina which comes from close to

Naples! We have chosen a Falanghina.

The ghost of the wine takes --

tastes absolutely delicious. It

comes from company. It is a

magnificent, springtime white. I

cannot believe I'm talking about an

invisible wine on national

television. It has the zesty nurse

from when you break open a Satsuma.

CHEERING AND APPLAUSE.

You can imagine everyone going...

Now let's catch up with Si

and Dave, the Hairy Bikers.

They're on an Asian Adventure

in Hong Kong and cooking up a prawn

and scallop stir-fry.

We can't wait to find out how

Chinese food here compared to what

we know and love back home. Plus we

want to understand what our beloved

Chinese cuisine means to the nation

that invented it. We want to find

out what Chinese people have for

their takeaway is, what they eat in

their homes and what they have for

Sunday lunch. I am looking forward

to having a big adventure in Hong

Kong to immerse myself in Chinese

cuisine. There has to be more to it

than number 42 with an egg fried

rice. At first we had to get our

bearings. Hong Kong is made up of a

chunk of mainland China plus more

than 200 islands in the South China

Sea. The beating heart of it is Hong

Kong island, so that is where are

heading for our first taste of true

Chinese cooking. Beneath the

skyscrapers that are home to some of

the world's biggest banks are

traditional food stalls knocking out

some of the most authentic Cantonese

food in the city.

These open-air stalls have been here

for 60 years or more. Today they

provide the perfect lunchtime fix

for busy office workers.

We are meeting a two Michelin

starred chef, Alvin.

This is my favourite stall.

He will

give us the lowdown on fast food,

Cantonese style.

Bishops here are

amazing, they do thousands of these

dishes. -- the chefs here are

amazing. I think he is doing a clam

for us. It is black bean, the dish

is cook dinner and a minute. He is

stir frying or moving things around.

Look at that.

He has done these with

my favourite, black bean sauce. Get

in!

It is like a jet engine, so

powerful!

It is over 200 degrees.

You have a complexity of labours, it

is a wonderful dish.

Is it

beautiful?

The flavours are

perfectly balanced.

perfectly balanced. Fabulous. Wow.

He's challenged us to cut, cook for

him here. Were going to do a

stir-fry with seafood and Chinese

greens. I hope you've got what it

takes.

Now, we're going to cook a prawn

and scallop stir-fry.

We've kept this simple.

Respect the fresh ingredients.

Everything must be properly prepared

and the same goes at home.

When I do a Chinese meal,

I have my little pots

of everything ready to go.

Because we're going to cook

the dinner in about three minutes.

This is a culinary

sprint not a marathon.

Are we ready?

Let's go.

Oil.

Heat is so important.

Garlic, sliced.

# Pump up the volume.

# Pump up the volume.

# Everybody sing.

Ginger.

Brilliant with seafood.

And that's flavouring the oil.

We're using groundnut oil.

Because groundnut oil has not

much taste to it, really

high-temperature.

Are you ready?

Get it in, dude!

Six king prawns deveined.

Watch these little fellows bounce.

Scallions and scallops,

which I've seasoned lightly.

We put them on and we want them

to catch on one side.

Right, they're catching.

Right, Rice wine, one spoonful of.

All right, Kingy?

Yeah, mate, crack on.

Right, spring onions going in.

As well as spring onions,

garlic and ginger are key for an

authentic Cantonese flavour.

Mange tout.

Pak choi.

Choy sum.

They're going to wilt

like us in this

searing heat.

Red chilli.

I'm feeling manly.

Now then, we need some liquid

in there, so it'll wilt,

don't we?

Right, some light soy sauce.

The heat on this wok

is really, really intense.

It's great because

you can regulate it.

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

GAS BURNER INTENSIFIES

I love it!

Righto, matey.

In Cantonese food

seasoning is minimal.

It's all about preserving

the fresh fragrant taste.

You don't want to kill

the scallops, the prawns and the

wonderful greens.

And a teeny drizzle of sesame oil.

Now, very simple, very quick,

that's it, Kingy, we

need to get this out fresh,

they're going to get

to taste our stir-fry.

Come on, seafood.

After you, mucker.

Fingers crossed they approve of our

British taste on Chinese food.

I'm

really tempted to taste this to see

if you guys have really learned the

secret will stop what is it? It is

the power from the wok basically

from the intense heat, the hot oil,

and then you put in the herbs, the

ginger, the green onions, the

garlic, before you put in the

vegetable and seafood and whatnot

and flavours the whole dish.

Nice. Really nice. Very well

seasoned. I don't need to add any

salt, chilli sauce. The only

questions I would have is the sauce

is a bit watery.

We never thickened

it.

It's good to thicken the sauce

because it's important, it has a lot

of flavour and you want to thicken

it to coat all of the vegetables.

If

we had put cornflour through the soy

it would have thickened it.

It would

have looked better as well.

It

would.

Other than that, guys,

excellent.

Thanks, boys!

You have indeed got wok it takes!

LAUGHTER

Sorry!

That is it!

The heaven and hell

vote is now closed.

Davina's fate is sealed!

And we will reveal the results

at the end of the show.

Now, let's take some

calls from our viewers.

First it's Mike from the Wirral.

Your question, please.

Hi, I

sometimes get celeriac in my weekly

vegetable box and I'm getting a bit

bored of making celeriac mash. Is

there something more exciting I can

do with celeriac?

Celeriac, who is

taking that one?

I will do that one,

we use celeriac a lot, really

effective role and baked whole,

smothered with butter and covered in

a couple of layers of tin foil baked

for a couple of hours in the oven

until the whole thing is baked

through and collapsing, and if you

want you can take it out and brown

it over in a pan with oil and butter

at the end and there you go, cut

into slices.

Sounds delicious, happy

with that, Mike?

Sounds great.

Fantastic. Divina, you have a tweet.

Gary says he has a five-year-old,

who loves fish, but what can I do to

keep it exciting? My motto with my

little kids was always just Goujon

everything. If it moves, Goujon it.

They love picking up their food with

their hands and dipping and getting

interesting sauces.

That's what I

would have said, friend of mine has

this thing and he makes these

incredible breadcrumbs, panko

breadcrumbs and puts squid ink in it

and it looks black so the kids go

wow, look at that and dipping it

into a garlic mayonnaise, Cajun,

Tabasco sauce, one little boy goes

crazy for chorizo, if you say it is

too spicy for him, he says, give it

to me.

I love that. Back to the

phones and our next call Sue from

Hartford. Your question, please.

Hello. We are getting married in May

and one of our wedding lunch courses

is hot salt beef served with red

sauce, Plowman's home-made relish.

I'd like to know what wine he would

serve with that.

First of all,

congratulations. I would say, I know

this great imaginary wine from

Italy...

LAUGHTER

Great for a celebration.

For a

combination of great value and

delicious

combination of great value and

delicious, it is hard to go wrong

with Nero d'avola and I would be

happy to pick one out for you.

Thank

you.

In honour of St David's Day next

Thursday, we sent Rosie Birkett

to Swansea to find out more

about two very traditional

Welsh foods that are in

danger of disappearing.

Saint Davids Day is just around the

corner so I have come to that

beautiful Gower Eyre Peninsula near

Swansea to find out about two Welsh

foods steeped in history and

tradition -- Gower Peninsula. So,

Ashley, tell me about the history of

cockles and laver bread in Wales

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

they?

They have been part of the

staple diet in Wales for years,

particularly as a breakfast given to

the minors before they worked in the

mines, for the goodness of the laver

bread, full of iodine and vitamins

and minerals and that kept their

strength up while they were working

in the minds. Couples have been hand

gathered here for hundreds of years

mainly by women at the beginning,

collecting their cockles with a rake

and a ripple like we do today using

the method of transport being a

donkey or a horse and cart and

unfortunately over the years people

eating less cockles in the UK. 95%

of the cockles fished in the UK end

up in the UK. It is a huge

proportion.

Massive.

Most of the

cockles sold in the UK now are

frozen and they come from Denmark

and other countries because they are

cheaper.

We are exporting 95% and

importing them from Denmark, sounds

a bit backward.

It does, it would be

great to see people eating more

British cockles here.

They may not

be as popular as they once were but

I love them and I'd love to harvest

some.

No problem. First you look for

the little holes in the sand showing

the cockles are feeding in the

ground and used the rake and riddled

method like my ancestors would have

done. Straddle the riddle.

That is

the real?

Start cutting the sand

with the rake in a semi-circular

motion. -- the riddle. Shake out the

small bits.

They drop through.

They

will grow for next year.

It must

take a long time to get enough.

It

can take up to six hours to get your

full quota.

I don't think I can do

this for the next six hours, I will

have to leave it to you

professionals. For those that don't

know, what is laver bread?

My

ancestors would have collected the

seaweed as we are today and bring it

back to the factory and washing the

sand out of it, boiling it for

several hours, mincing it into a

puree and eating it as part of a

traditional Welsh breakfast along

with fresh cockles. Here we have the

laver bread in the pouch, it is a

fine puree and a small portion of

that is very good for you, during my

trip to Japan and everybody wanted

something more fashionable in a

snack for me so we started producing

seaweed snacks. This seaweed is very

thin. You can almost see through it.

It's like stained-glass.

It has been

farmed and harvested in Asia and we

have imported it, however we are

looking to grow our own seaweed in

Wales on a farm to make it cost

competitive.

OK, because at the

moment you can't harvest enough of

this to make the snacks?

Exactly.

Dried seaweed roasted, flavoured

slightly and its very good for you,

far better snack than a crisp. It is

really Moorish.

As you have seen, we have incredible

produce on our doorstep and it seems

a real shame we are sending the

majority away, so why not seek some

out and give it a go for yourself?

That was fantastic, I really enjoyed

watching that and Rosie looked as if

she was getting stuck into those

cockles. I love cockles and we

should eat more of them and this is

lovely. Try it.

I'm going to try it,

looks amazing.

It is great.

So

tasty. We should be championing

this, it is British produce.

Delicious and great snacks for kids,

I'm going to get my girls on this.

Really healthy and delicious. Look

at that, straight in there.

I boiled

it for ages and mixed in a whole lot

of it in and it was really tasty.

Smashing.

Right!

It's omelette challenge time.

Robin and Pam, neither

of you is on the board,

so there's everything to play for.

Your goal is to get into that

frying pan of glory.

Up there.

The aim is to make fast,

edible three-egg omelettes that

are good enough to feed

to our hungry crew.

CREW CHEERS

But if they're not, they'll

go in the compost bin.

CREW BOOS

So will it be crew or compost?

Your time will stop when your

omelettes hit the plates.

Let's put the clocks on the screen.

Remember that we are live on BBC

Two, so no swearing!

LAUGHTER

Are you both ready?

Three, two, one, go!

OK!

What's going on over there?

What is

that? Referee!

Cheating!

You do

realise you are in full automatic

disqualification, chef?

LAUGHTER

It hasn't even melted. Oh dear.

A little bit of seasoning. Sorry.

Extra delicious. You had to burn

garlic oil earlier so you are

following a theme.

Right. Oh dear,

oh dear, oh dear.

Nouvelle cuisine!

LAUGHTER

I suppose we didn't specify hen egg.

It was the egg challenge.

He's the

wild child of the kitchen.

Breaking

all the rules.

She's cooked. She's

soft in the middle. A little bit of

truffle. I nearly put the truffle in

as well.

Does it look like an

omelette? It kind of tastes like an

omelette.

omelette.

This is where the bleep

comes up!

Sorry, guys, that has to

go well below the line, you are down

here. Not only did you cheat by

using the wrong eggs. Sorry. Pam,

actually the butter was slightly

burnt but I would say it was more

nice -- noisette.

That is quite a

Scottish

Scottish thing, brown and.

The crew

will enjoy it, 45 seconds, actually

quite good. We will have to make

room for that in a minute.

Well

done.

Well done.

I've still got some

omelette in my mouth.

So will Davina get her

food heaven - braised

lamb and roast sweet potatoes?

Or, four of her food

hells at once with my

tartelette of aubergine,

chicken livers,

kale and anchovy?

We'll find out after

Nigel Slater shows us some more

of his simple suppers.

Tonight, pork meatballs

with anchovies.

A strange marriage indeed.

To your pork mince, add

a cupful of breadcrumbs.

It really helps to

lighten the texture.

Then grate in some lemon zest.

Pork loves lemon.

Fish loves lemon.

It belongs.

Parmesan helps to bind it,

but also adds a deep, salty flavour.

Drop in a handful

of your favourite fresh herbs.

I'm using parsley and thyme.

Finally, a little salt

and black pepper.

As it is, I could make those

into little balls, fry them

and they'd be perfectly delicious.

But by adding the strange thing

of anchovies, every flavour that's

in there is going to be

richer and stronger.

Nobody says, "Oh, this is fishy.

" It's just delicious.

Mix together well and crisp

both sides in hot oil.

I'm not going to cook these

all the way through.

I'm just going to brown the outsides

a little bit and then put them

into a baking dish with some stock.

Then I'll let them cook in the oven,

and what will happen

is that all the flavours

going on in here will seep

into the stock and I'll end up

with a dish that is full

of a lovely, savoury broth I can

dip my spoon into before I start

eating my meatballs.

Half cover the meatballs in stock,

veg or chicken, it doesn't matter.

Then put them in the oven.

For about 20 minutes.

I feel like a few

greens to go with it

so I'm going to use one

of my favourites, chard.

If you use the younger leaves,

you can cook them whole in just

a small amount of water,

or maybe even steam them.

These little meatballs have got

crisp tops and they're

deliciously moist underneath.

When I put this out on the dishes,

I can smell the pork.

And the Parmesan and the lemon,

but there's also something else

I can't quite put my finger on.

And I know it's the anchovy.

But no-one else will.

It's the sort of food,

if I'm feeling a bit down,

that really lifts me up.

This is a really hearty meal

with a wonderful deep flavour.

It's well worth having some

anchovies in the cupboard.

You'll be amazed how

often you'll use them.