24/02/2018 Saturday Kitchen


24/02/2018

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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:

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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.

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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

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cook it for people.

-- I have never

tried eel.

People have a

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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.

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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?

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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.

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Pam, remind us what

you're cooking later.

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Carry on eating!

Don't worry, you

will be able to hear me! Dumplings

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with wild leeks and wild garlic, a

fresh ewe's milk cheese and an oil

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dressing.

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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.

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He's in Lisbon and visiting

the go-to place for the city's

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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

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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.

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It reminds me a bit of the Spanish

galleons at the time of the Armada.

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They had all the same sort of

detail, where our British ships were

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much more prosaic. I imagine a

teller like this in Britain built in

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the 16th

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the 16th century, would be very

simple. But it says Portugal to me.

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It is quite romantic. This would be

the last thing that Portuguese

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sailors heading out to the New

World, Africa, the Indies, China,

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would have seen. It would have been

a great memory for them as they left

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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

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for other influence the cuisine of

their own homeland, but also the way

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we all eat today. -- not only

forever influence. Just think of

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India without chilies, they did not

have any until the Portuguese came

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along and planted them in the 16th

century. They also introduced

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tomatoes and potatoes. Just think of

it, a curry without chilies! It is

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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

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