:03:43. > :03:50.I'm not a fan of caramelises on Roasted in the oven with garlic,
:03:51. > :03:56.ginger and Shalott. Roll the kidney in ginger bread crumbs, Nate ASOS by
:03:57. > :03:58.deglazing the pan with vinegar and serve it with a creamy, cheesy
:03:59. > :04:05.polenta. You have to wait until the end of
:04:06. > :04:10.the show to find out which one you will get. Don't forget, you at home
:04:11. > :04:14.will decide his fate. The vote is open right now for you to choose
:04:15. > :04:21.heaven or hell. Just head to the Saturday Kitchen website. We still
:04:22. > :04:22.want you to call if you have a food or drink question. This is the
:04:23. > :04:44.number. Right, sticky rice time! OK. I'm
:04:45. > :04:45.going to make bamboo sticky rice. It's a very special dish in honour
:04:46. > :04:53.of the special guest. It has glutinous rice and it is
:04:54. > :05:01.really wonderful. They say if you eat a lot of sticky rice, as a
:05:02. > :05:05.family, you stick together. Aww! That's really nice. The first thing
:05:06. > :05:09.you need to do, there are a lot of steps and I don't know why I am
:05:10. > :05:12.trying to do this in eight minutes on Saturday Kitchen. We have broken
:05:13. > :05:18.it down so it is quite straightforward. Beautiful belly
:05:19. > :05:21.pork. We call this the five layers of heaven. It has been blanched for
:05:22. > :05:33.30 seconds to clean the meat and remove the scum. We need to
:05:34. > :05:41.caramelise this. NOOO! We are getting it nice and hot. This is
:05:42. > :05:53.going to be the filling. Nice and salty and spicy, aromatic. In ghosts
:05:54. > :05:55.and five spice, in goes dry mushrooms. -- in goes the five
:05:56. > :06:06.spice. Some soy sauce. Two types, light and dark? Yes, the
:06:07. > :06:11.dark is for colour. We want to give that a good mix for all other
:06:12. > :06:17.flavours, gelling together. A bit of ground white pepper. Star anise.
:06:18. > :06:24.Some rock sugar goes in. Then we had some chicken stock. We also add a
:06:25. > :06:28.little bit of water. What is going to happen as we want to cook this
:06:29. > :06:34.for a good 45 minutes until the pork is lovely and tender, and reduced,
:06:35. > :06:40.caramelised from the nice rock sugar, it is a light sugar, not very
:06:41. > :06:49.strong flavour. Quite sticky and full flavour. It has been braised.
:06:50. > :06:54.That is going to cook down. We have some over here for the filling.
:06:55. > :07:01.Before we do the exciting bit, Chinese origami, we will cook up the
:07:02. > :07:05.rice. This is a dry rice stir-fry. It sounds really odd, but we want to
:07:06. > :07:10.seize on the rice, it's got a lot of flavour.
:07:11. > :07:20.This has been washed. Until the water runs clear. Its special rice,
:07:21. > :07:27.you wouldn't use long grain? No, this is a long grain glutinous rice,
:07:28. > :07:32.if that makes sense! You also get short grain, the round once you use
:07:33. > :07:38.in sushi and that is known as a sticky rice. This is a glutinous
:07:39. > :07:49.rice. That is training. In with a little bit of oil. Then we are going
:07:50. > :07:52.to go in with some garlic, ginger. Now, you've been busy in the States
:07:53. > :07:58.recently, what have you been doing there? Trying to get more work!
:07:59. > :08:03.LAUGHTER Which would always be nice!
:08:04. > :08:09.Currently unemployed but between jobs, you know... You are just
:08:10. > :08:14.putting it out there if anybody is watching. I'm available! Shameless!
:08:15. > :08:25.You are busy here, doing some supper clubs? Yes, next week we will be
:08:26. > :08:31.doing a supper club on Monday, in association with the Guardian. On
:08:32. > :08:36.Friday on doing another supper club in Mayfair, which will be really
:08:37. > :08:43.lovely. I'm donating all the proceeds to the Felix Project, part
:08:44. > :08:44.of the London food month. Brilliant. Amazing food in London. You need a
:08:45. > :08:57.hand? Do you need a hand with this? That
:08:58. > :09:03.would be amazing. Not this, the supper club! No, no.
:09:04. > :09:07.You are all welcome. OK, I have chopped up shallots,
:09:08. > :09:11.garlic, chilli. This is for later on.
:09:12. > :09:18.And the salted duck egg yolk. That is also going in.
:09:19. > :09:25.So that goes in. So, shallots and garlic in there. It
:09:26. > :09:32.smells wonderful! This to me is reminiscent of my childhood growing
:09:33. > :09:41.up. My grandmother's farm in Taiwan. We had a bamboo farm and orangery.
:09:42. > :09:46.The bamboo leafs were abundant. She would make this for the dragon boat
:09:47. > :09:53.festival. There is a lot of history with the dish. A famous poet in
:09:54. > :10:01.China in 277 BC, threw himself into the river, killed himself, because
:10:02. > :10:07.he was a great poet but he tried to warn the Che emperor from the Chin
:10:08. > :10:12.emperor but unfortunately he failed. He felt really bad. All of the
:10:13. > :10:16.people in China threw the sticky rice parcels into the river so that
:10:17. > :10:20.the fish would feed on the rice, and not on him.
:10:21. > :10:28.A lovely, lovely story. If you would like to ask a question, give us a
:10:29. > :10:33.ring now. Calls are charged at your standard
:10:34. > :10:38.network rate. Right, I have been practicing. I was up all night!
:10:39. > :10:43.Perfect. Like this, fold it over. Important
:10:44. > :10:48.that the leaves all join the point like so. Hold it in your hand and
:10:49. > :10:51.then... . Stuff it with half of the rice.
:10:52. > :10:57.There you go. I need a spoon.
:10:58. > :11:04.Ideally you let the rice coal so it is better for the touch.
:11:05. > :11:08.So press it in with a little salted duck egg yolk and the braised pork.
:11:09. > :11:15.And top it up with a little more rice. The rice is seasoned but the
:11:16. > :11:21.saltiness comes from the salted duck egg yolk and the belly pork. If you
:11:22. > :11:27.are a vegetarian, you can use it with mushroom, a fried tofu or
:11:28. > :11:35.smoked tofu would be really delicious.
:11:36. > :11:41.Wow! No, it is terrible. There is a hole! What if you didn't have the
:11:42. > :11:45.bamboo leaves? With the ingredients you can turn it into a delicious
:11:46. > :11:50.fried rice dish. So if you are at home thinking you
:11:51. > :11:54.can't make that, get the ingredients, cook the rice and throw
:11:55. > :11:59.it in with cooked peanuts. It will be delicious. But if you attempt
:12:00. > :12:04.this, now we cook this. In it goes, in the water for about an hour and
:12:05. > :12:12.15 minutes and then pray that it will come out delicious! Right, here
:12:13. > :12:17.we go. A little leaf on there for that.
:12:18. > :12:24.That's the cooked one? Yes. Are you not making a sec one? No,
:12:25. > :12:30.one is enough! So, a little garnish here to go with it. We have the
:12:31. > :12:35.little radishes. They have been poached in seasoned water.
:12:36. > :12:44.You have to be quite good with knots! Yes, very, very good. That is
:12:45. > :12:57.part of the training as a chef, it is tying knots! And we have spring
:12:58. > :13:05.onion, cut like a horse ears! Oh, that is nice! Yes.
:13:06. > :13:13.A tiny horse. Made of onion! . And here we have
:13:14. > :13:20.chilli bean piece, we have oyster sauce and a little of the minced
:13:21. > :13:23.garlic so it is pungent. We have the soy sauce and mirin to loosen it
:13:24. > :13:31.down. It smells so good.
:13:32. > :13:36.It smells good here. The flavours of the chilli bean piece, of garlic,
:13:37. > :13:41.the oyster sauce is synonymous with Taiwan where I was born.
:13:42. > :13:49.It is punchy, bold, strong. So, you have used about three woks,
:13:50. > :13:53.two sauce pan but normally you have one wok wouldn't you? Yes, it is a
:13:54. > :13:58.one wok operation. So don't be scared. You can also do it in a
:13:59. > :14:02.saute pan. But it will not be the same.
:14:03. > :14:05.We have the time constraints so we have done some prepare.
:14:06. > :14:15.Here are the lovely shallots with the pickle? Yes, it has mirin, brown
:14:16. > :14:24.sugar, salt and vinegar for acidity. That is absolutely looking smashing!
:14:25. > :14:27.There we go. Right, what have we got here, chief?
:14:28. > :14:34.We have bamboo wrapped belly pork and glutinous rice.
:14:35. > :14:38.Gorgeous! OK! Let's go! Look at that! Wow! I think that Bill is
:14:39. > :14:56.salivating! Extraordinary. The rice was raw when you add the
:14:57. > :14:59.flavours? Yes, you season it was raw and then cook it so all those
:15:00. > :15:05.melodies and flavours gelled together really well. It's
:15:06. > :15:15.delicious! Good, really good! It's not spicy, it's incredibly more-ish
:15:16. > :15:21.and a bit of crunch with the peanuts. Jane, what do you have is
:15:22. > :15:24.to go with this? With this one I went with my wild card option when I
:15:25. > :15:29.did my testing earlier this week. What I've chosen is the Sainsbury is
:15:30. > :15:36.taste the difference Rheinhessen Pinot Noir. A German Pinot Noir and
:15:37. > :15:39.serving it fridge cold. I did try the aromatic grapes you normally
:15:40. > :15:43.associate with this type of food because of the heat of the chilly,
:15:44. > :15:49.but with the soy sauce, the mushrooms, that chilly bean paste, I
:15:50. > :15:54.needed something richer, which is why I went with red wine. Chilling
:15:55. > :16:00.it down means it goes with the garlic, ginger and chilly, so it's
:16:01. > :16:05.the best of both worlds. This is an absolute bargain, ?7, and just
:16:06. > :16:11.really fruity and easy-going. Hopefully it just slipped down a
:16:12. > :16:14.treat with those richer flavours. I thought they go to Joyce would be a
:16:15. > :16:21.white wine, but this chilled down his magnificent. Chilled Pinot Noir,
:16:22. > :16:25.on a big fan of that in the summer. Germany is one of the biggest
:16:26. > :16:29.producers of Pinot Noir in the world and people don't realise how good it
:16:30. > :16:36.is there. Controversial! This reminds me of eating dinner in parts
:16:37. > :16:40.of China when I've been on my travels. The thing is, red wine,
:16:41. > :16:47.because it's so hot, all the wine goes in the fridge. Yes. So this
:16:48. > :16:52.combination is a fantastic combo. It's brought about by being in that
:16:53. > :16:59.part of the world. Delicious. Extraordinary notes in this. Thumbs
:17:00. > :17:05.up all round! Thank you! Remind us what you're cooking later? A
:17:06. > :17:08.childhood favourite, one of mine anyway, a Jaffa cake tart. A
:17:09. > :17:15.chocolate sweet pastry and inside it we have a sponge, orange marmalade
:17:16. > :17:19.from Dundee and a dark chocolate mousse! Yummy!
:17:20. > :17:21.And don't forget if you want to ask us a question
:17:22. > :17:27.this morning, just call: 0 33 0 123 14 10 but please call by 11am today.
:17:28. > :17:32.Or you can tweet us a question using the hashtag #saturdaykitchen.
:17:33. > :17:35.And you can also visit our website to vote for Heaven or Hell!
:17:36. > :17:40.Time now to join Rick Stein on his trip around Bangladesh.
:17:41. > :17:43.He's journeying through their tea plantations but manages to taste
:17:44. > :18:01.This row becomes an education in its own right, it very, very chaotic and
:18:02. > :18:05.I can tell you I'm glad it's not me behind the wheel of our bus. If I
:18:06. > :18:11.was, I wouldn't be up to drag my eyes away from the road to spot the
:18:12. > :18:12.small victories in a kids cricket game or the potential disaster in
:18:13. > :18:23.the oncoming lane. It looked to me like scenes from
:18:24. > :18:28.ancient Egypt along the flood plains of the Nile. These people are making
:18:29. > :18:32.bricks from the abundant clay and these women are turning rice to dry.
:18:33. > :18:39.Thanks to a massive population, everything is done by hand.
:18:40. > :18:44.Talk about changing scenery. We've only just left all those lush paddy
:18:45. > :18:49.fields and rice growing area. I love watching all those cricket matches
:18:50. > :18:56.the past. I feel quite proud that one of our sort of cultural
:18:57. > :19:01.activities, as passed over. Because all these kids are playing all over
:19:02. > :19:06.India, Bangladesh and Pakistan, no wonder they have such good teams.
:19:07. > :19:11.This is now tea growing country. And again, I feel slightly proud of
:19:12. > :19:20.being British, because we introduced tea into India. Into Assam. It came
:19:21. > :19:24.from China in the first place. Look at it. I keep kind of pinching
:19:25. > :19:30.myself on thinking I'm in some sort of wine growing country, maybe
:19:31. > :19:35.Australia because of these scum like trees everywhere. And also because
:19:36. > :19:44.it so well tended. But actually, it's tea! -- gum-like trees
:19:45. > :19:48.everywhere. We stopped at a sort of roadside Travellers rest of the meal
:19:49. > :19:57.prepared for us in the traditional way. A vegetable curry and another
:19:58. > :20:03.one which is made with ingredients from freshwater.
:20:04. > :20:07.These knives, I keep thinking they are going to cut themselves but of
:20:08. > :20:13.course, they're not. They are managing to achieve very precise
:20:14. > :20:20.cutting by doing this. But above all, the thing that really, really
:20:21. > :20:24.inspires me is the colour here. The colour of the saris and the food. To
:20:25. > :20:30.me, I know I'm going to really enjoy the food that they are cooking, just
:20:31. > :20:34.by watching them prepare it. There's almost a sense of occasion about it.
:20:35. > :20:41.They are always dress colourfully like this but it's giving respect to
:20:42. > :20:45.the food, for me. Into that piping hot oil goes ground shallots, pureed
:20:46. > :20:52.garlic, a healthy dollop of chilli powder and then the same amount of
:20:53. > :20:54.cumin and turmeric, a bit of salt and that is it. A precursor for many
:20:55. > :21:04.a curry. I'm really interested in this dish.
:21:05. > :21:09.It is a dish that will transfer very easily into a good recipe for me,
:21:10. > :21:14.but more importantly, really, I haven't seen any dish like this in
:21:15. > :21:18.the many, many Bangladeshi restaurants there are back in the
:21:19. > :21:25.UK. I'm very keen to find some local food here. Into the now booked paste
:21:26. > :21:30.she puts potatoes, surprisingly common around here, and then in goes
:21:31. > :21:34.the fish, in chunks which she has washed in salted water. If I was
:21:35. > :21:40.making this at home, I would do it with grey mullet. It would work
:21:41. > :21:45.really well. She then tops it up with water and puts in a generous
:21:46. > :21:49.helping of chopped coriander, which makes all the difference to the
:21:50. > :21:54.fresh taste of the dish. After that, it's allow to simmer until the
:21:55. > :21:59.potatoes are just cooked. I think that's the call for morning
:22:00. > :22:04.prayer. I must say, when I first heard it it seemed quite alien, but
:22:05. > :22:09.I've become quite used to it and I rather like it now. It's part of the
:22:10. > :22:17.sort of atmosphere. Seriously, it's a bit like church bells back home.
:22:18. > :22:21.It is part of their everyday life. The second curry starts exactly the
:22:22. > :22:27.same way in making the initial base but then huge amounts of tomatoes
:22:28. > :22:33.are added and cooked right down to make a rich sauce. Then the fish,
:22:34. > :22:37.the same freshwater fish goes in and cook until tender. And once again,
:22:38. > :22:42.she adds freshly chopped coriander. I have to say, it was a pleasure
:22:43. > :22:47.watching these women cook and a very valuable cooking demonstration for
:22:48. > :22:55.me, Miles better than in a kitchen! That's done and she was just saying,
:22:56. > :22:59.she was waiting until the raw smell of the fish had gone, just allowing
:23:00. > :23:06.it to cook a little bit more. That is a sour fish curry. The main
:23:07. > :23:11.souring element in there is tomato. We wouldn't think of tomato as being
:23:12. > :23:15.a sour element but I suppose it is, really. You think of something like
:23:16. > :23:20.Tamarind in Indian cooking or lemon lime juice with us.
:23:21. > :23:27.We are also having a vegetable curry, a lot of cauliflower here.
:23:28. > :23:31.And, of course, boiled rice. When I sat down to eat I was with a whole
:23:32. > :23:35.crowd of men who I hadn't really met before, but they were jolly
:23:36. > :23:38.friendly. I got the impression they were talking about the possibility
:23:39. > :23:48.of bringing tourists out here. I hope I'm eating elegantly with my
:23:49. > :23:51.fingers. I'm not familiar with it... It seems like you are used and you
:23:52. > :23:58.have lived in Bangladesh for ages! He's just saying it looks like I've
:23:59. > :24:02.looked in Bangladesh in ages because of the dexterity. I'm happy with
:24:03. > :24:06.these dishes, I don't think you'd get them in your local Indian,
:24:07. > :24:12.Bangladeshi though they would be. Particularly the dead that's sour
:24:13. > :24:18.fish curry. -- particularly that sour fish curry. Maybe when you go
:24:19. > :24:23.next time ask if they have it, they are bound to know what it is. It is
:24:24. > :24:29.so fragrant and white and viciously different. As is the other curry,
:24:30. > :24:33.their fish and potatoes, and that vegetable dish. It's all very, very
:24:34. > :24:41.unusual and delicious and special to Bangladesh. You like it?
:24:42. > :24:45.Thanks Rick and there's more of his foodie adventures next week.
:24:46. > :24:54.Time to continue our grow your own series!
:24:55. > :24:57.In a couple of weeks we'll be live from the RHS Hampton Court
:24:58. > :24:59.flower show from our very own edible garden.
:25:00. > :25:02.We'll show you how our garden is coming along a little later
:25:03. > :25:06.If you want to plant something this weekend,
:25:07. > :25:11.it's about the right time to for your fennel and suedes!
:25:12. > :25:14.That's me saying that and I don't have green fingers!
:25:15. > :25:18.And this week is a great time to go berry picking so I'm going to show
:25:19. > :25:20.you a delicious dessert using fresh raspberries, blackcurrants
:25:21. > :25:31.Are you a fan? Absolutely, I like going berry picking. Don't we all? I
:25:32. > :25:38.used to go blackberry when I was a kid. Proper ones? Brambles,
:25:39. > :25:42.absolutely. We would get the old ice cream tub that had been cleared out
:25:43. > :25:46.and we'd go out there... We didn't come back with many, that was the
:25:47. > :25:51.problem! LAUGHTER BlackBerries around the mouth, did
:25:52. > :25:55.you get any blackberries? No, couldn't find any! Got six
:25:56. > :26:01.blackberries. The evidence is there, probably in your bed. Yes, only six
:26:02. > :26:11.at the time! LAUGHTER I was a full developer, a fall beard
:26:12. > :26:20.by the age of seven! Back to my diaries. I'm tired of this souffle.
:26:21. > :26:26.Is that what you're doing? Yes, iced souffle. Can such a thing exist?
:26:27. > :26:31.This is a frozen one. English strawberries, raspberries... The
:26:32. > :26:39.best in the world. I'm Scottish! A little sugar in there. A little! All
:26:40. > :26:45.over the place, chuck it in, Chuck it all in. Sounds like another chef.
:26:46. > :26:48.A little bit of lemon juice in there, because I find the lemon
:26:49. > :26:53.juice works really well with the berries. It helps to balance out all
:26:54. > :27:03.the flavours. Then we blitz this up to a puree. Look at that. Separately
:27:04. > :27:10.we prepare a cooked sugar. Sugar in a pan with some water. Then we are
:27:11. > :27:22.going to cook that to 120 degrees to make an Italian meringue. You know
:27:23. > :27:26.all about Italian meringue. 121! I trust you, what is 1 degrees between
:27:27. > :27:32.friends? Could be very important. The sugar here is that 118, so just
:27:33. > :27:36.about ready. The souffle will be put into here, that's why it will look
:27:37. > :27:45.like a souffle. I thought it was a hat for a tiny chef. You are about
:27:46. > :27:53.to embark on a wonderful walk, tell us about it. I am walking, the plan
:27:54. > :27:57.is to walk 100 miles across England using two very old English parts.
:27:58. > :28:02.The first one is a very old path, it runs right the way from
:28:03. > :28:09.Hertfordshire through Norfolk to the Norfolk coast. And then I'm going to
:28:10. > :28:17.walk the Ridgeway, which is apparently, it's your's oldest road.
:28:18. > :28:25.It is 5000 years old. But not actually a road. No, an old track,
:28:26. > :28:30.it was used by livestock drivers and centurions going back 5000 years.
:28:31. > :28:35.It's just warning to the ground. It's an extraordinary path and takes
:28:36. > :28:40.an extraordinary sight of old England. Starts near an old Iron Age
:28:41. > :28:45.settlement in training in Hertfordshire and then through the
:28:46. > :28:48.Trenton Hills. One section you walk through Chequers, the Prime
:28:49. > :28:54.Minister's residence, which is brilliant. In no other country could
:28:55. > :28:59.you just bumble through security. You can walk past it? Yes, I don't
:29:00. > :29:04.think you can get very close, I think something would happen. The
:29:05. > :29:07.cows would suddenly become electronic and you would be tasered
:29:08. > :29:16.to the ground! LAUGHTER When you get to it... You think, a
:29:17. > :29:22.lovely ground into Chequers but there's cameras and everything. It's
:29:23. > :29:26.a beautiful stroll, you go through their and the North Wessex Downs and
:29:27. > :29:36.eventually you end up at a lovely old site, the Aylesbury stone circle
:29:37. > :29:42.in Wildschut. Why? For a brilliant charity, Stand Up For Cancer. Is a
:29:43. > :29:46.very dynamic bunch, ultimately they are trying to find a cure. What they
:29:47. > :29:49.are doing, they find all the breakthroughs that have happened in
:29:50. > :29:56.the laboratories and accelerate the process, to get them into treatment.
:29:57. > :30:01.They are doing some fantastic work. My mum passed away, she had bowel
:30:02. > :30:07.cancer, so it is in her honour. Brilliant.
:30:08. > :30:14.Back to the egg white, they are whisking up. The sugar is now 121!
:30:15. > :30:21.I'm not going to argue with you. I am pulling your leg! Weep or that
:30:22. > :30:28.into the egg whites to make an Italian meringue.
:30:29. > :30:37.There we go! When are you starting the walk? I start on the 24th July.
:30:38. > :30:44.I start bright and early, dawn! That's the plan! 5.30am. Although
:30:45. > :30:52.that could change! The idea is to walk then the first day. We walk to
:30:53. > :31:01.Ivanhoe and then carry on to Wendover. A lovely little village.
:31:02. > :31:07.It should be fun. A few comics. My mate Jo brand is coming with me.
:31:08. > :31:13.She has done a few walks? I walked with her on Sport Relief. That was
:31:14. > :31:20.fun. There will be a few of us. A few family friends.
:31:21. > :31:26.Any pubs en route? No! Not at all! Yes, there are! Quite a lot of pubs.
:31:27. > :31:31.Lots of pubs. You really start to appreciate pubs. When you're on a
:31:32. > :31:35.long walk and you turn up where there is somewhere to sit down, have
:31:36. > :31:39.a cold drink and a sneak. It is really appreciated.
:31:40. > :31:44.Well, it is a fantastic cause, that is for sure.
:31:45. > :31:50.So, we are taking the lovely berry puree. You can do it all with
:31:51. > :31:55.raspberry, all with strawberries, it doesn't change much. I have whisked
:31:56. > :32:01.up a tiny bit of cream and that goes into the meringue. Normally you let
:32:02. > :32:05.the meringue coal down a little more than this. But we haven't got the
:32:06. > :32:11.time. I'm just going through the motions to show you how easy it is.
:32:12. > :32:18.And you literally fold it in until there are no more egg white lumps.
:32:19. > :32:30.Wow! Now, you're also busy writing for a new show? Yes. It is Larks In
:32:31. > :32:34.Transit. It is all of the travel tales, the things that have happened
:32:35. > :32:41.to plea in the last couple of years. So that is probably going into the
:32:42. > :32:47.west end in a council of years. And you are a bit of a twitcher, I
:32:48. > :32:51.believe? Well, I would not say twitcher, that seems to be
:32:52. > :32:55.approaching a level of obsession but I'm a birder. So lots of opportunity
:32:56. > :32:59.for that along the way. Look at that.
:33:00. > :33:03.That is beautiful. You can eat this warm. Have a
:33:04. > :33:07.spoonful warm and then have some frozen.
:33:08. > :33:12.I will try a tiny bit of that. Oh, my goodness.
:33:13. > :33:21.That is like some kind of berry oblivion! A berry oblivion! OK. It
:33:22. > :33:26.goes into the freezer. It needs about 12 hours to set.
:33:27. > :33:33.Well, we will come back tomorrow, then? No, you won't because here is
:33:34. > :33:42.one we prepared earlier! In the time-honoured tradition, as if by
:33:43. > :33:47.magic! So, this is a real Marie Antoinette classic? It is! The
:33:48. > :33:52.forefounder of the craft. Yes.
:33:53. > :33:58.So, I need a spoon. I take the middle out... Oh, is that the best
:33:59. > :34:04.bit? No, it's not the best bit! I will then put the sauce in there.
:34:05. > :34:13.And a few more berries on top. Look at that. It is like a Jelly
:34:14. > :34:17.Tot, made in heaven! Yes, a few more berries on top. A strawberry there,
:34:18. > :34:23.a raspberry there. That is very important.
:34:24. > :34:29.And a few blueberries in the middle. Good lord.
:34:30. > :34:37.What can you drink with this, Jane? There is a sister wine to another
:34:38. > :34:43.wine I'm showing today it is called Black Muscat. It is a sweet wine but
:34:44. > :34:51.superchilled with that it would be delicious.
:34:52. > :34:57.This is delicious. To have this on a hot summer's
:34:58. > :35:00.day... Delicious. Is that for two? No, this will do
:35:01. > :35:02.me! Perfect. So what will I be making for Bill
:35:03. > :35:06.at the end of the show? I'll cut aubergines into cubes
:35:07. > :35:10.and gently fry until lightly browned and season with chilli,
:35:11. > :35:12.I'll then stew them with ketchup, mustard and lemon juice then serve
:35:13. > :35:15.with a grilled tiger prawn, a fresh mango and spring
:35:16. > :35:17.onion salsa and sprinkle I'll fry a whole veal kidney
:35:18. > :35:22.until lightly crisped and then roast in the oven with garlic,
:35:23. > :35:24.ginger and shallots I'll roll the kidney
:35:25. > :35:27.in gingerbread crumbs, make a sauce by deglazing the pan
:35:28. > :35:30.with vinegar and stock and serve And don't forget Bill's fate
:35:31. > :35:33.is down to you at home! You've still got around 25 minutes
:35:34. > :35:36.left to vote for either heaven or hell and it is all to play for,
:35:37. > :35:40.just go to the Saturday We'll find out at the end of
:35:41. > :35:48.the show which dish you voted for. Now it's time to catch up
:35:49. > :35:50.with The Incredible Spice Men. They're in Suffolk using the local
:35:51. > :36:17.rapeseed oil to make spicy chicken These are the fertile plains of East
:36:18. > :36:22.Sussex. In the summertime, awash with vibrant yellow flowers.
:36:23. > :36:28.Beautiful. This is making some of the best oil man can have.
:36:29. > :36:34.Delicious organic rapeseed oil. Us Brits are finally waking up to
:36:35. > :36:37.the qualities of rapeseed oil. Spending more than 20% than last
:36:38. > :36:43.year. It is such a better oil for many,
:36:44. > :36:46.many reasons. It cooks better. It has great taste, great aroma, great
:36:47. > :36:50.body. Warm it with lovely spices and it
:36:51. > :36:55.turns a simple snack into a glorious feast.
:36:56. > :37:07.Come on, chef. Let's go. Where the bloody hell are you, man?! Ah-ha!
:37:08. > :37:10.Look what I have here, chef. This super oil. We have to do something
:37:11. > :37:17.with it. . It's super. Gold in a bottle.
:37:18. > :37:26.I have a crunching plan for that, chef. Chicken wings! With that oil,
:37:27. > :37:29.this is great to make lovely, golden, crunchy, crispy chicken
:37:30. > :37:37.wings. Shall we start? Absolutely. This is our take on a takeway. We
:37:38. > :37:41.are cooking the wings in an unusual way, in rapeseed oil, spiced with
:37:42. > :37:47.cinnamon sticks. Cinnamon really brings out the flavour of the meat.
:37:48. > :37:52.This is a slow, luxurious recipe, a far cry from fast food. To start we
:37:53. > :37:58.are making a cure. So, what we need to do is we are
:37:59. > :38:04.going to put salt on them. It takes out the moisture so it is crispy but
:38:05. > :38:15.then drawing out the moisture we have to add flavour. So we use
:38:16. > :38:17.ginger, garlic, thyme, salt, and my favourite and your's, the dried red
:38:18. > :38:30.chilli. Oh, yes! Chop a bulb of garlic and a
:38:31. > :38:37.bunch of thyme, and bash it up in a pestle and mortar. I want to grate
:38:38. > :38:43.the ginger with the skin on. The way that spices affect flavour, and
:38:44. > :38:51.ginger is no different, there is a potent juice. Grate it and you will
:38:52. > :38:57.keep all of that zing! Add six tablespoons of salt it draws the
:38:58. > :39:03.moisture of the chicken. We are wiping the cure of once it has done
:39:04. > :39:08.its job, so don't worry about the saltiness.
:39:09. > :39:14.And now, when using chilli, we use dry. Whole ones add flavour. And
:39:15. > :39:20.depth. If it is crushed, it is very hot. We are going in between.
:39:21. > :39:23.Oh, smell that. Lovely.
:39:24. > :39:29.Thank you. We will give this a mix and pop it
:39:30. > :39:34.in the fridge for six hours minimum. Overnight is better but six hours is
:39:35. > :39:38.good enough. Once the wings are infused with flavour, they are slow
:39:39. > :39:42.cooked for three hours in a very unusual way.
:39:43. > :39:48.There you go. Marinated! Fantastic, chef.
:39:49. > :39:52.What is next? We confit the chicken in rapeseed oil.
:39:53. > :39:55.Before poaching the wings wipe off the marinade, otherwise they are too
:39:56. > :40:02.salty. The cinnamon sticks? They are in the
:40:03. > :40:07.bottom. They stay in the oil. Giving the flavour and keeping the chicken
:40:08. > :40:13.wings off the bottom incase they stick. In Britain we overlook the
:40:14. > :40:18.cinnamon stick, we buy ground cinnamon but the stick gives a
:40:19. > :40:23.subtle flavour it is better suited to meat dishes. It keeps longer and
:40:24. > :40:29.suited well with the chicken wings. Now for the confit. We are poaching
:40:30. > :40:33.the chicken in oil. Add enough oil to cover the wings. It looks like a
:40:34. > :40:41.lot of oil. But it is not being fried. It will not make it greasy,
:40:42. > :40:46.it just takes the flavour and keeps the moisture in the chicken wings!
:40:47. > :40:52.Warm the oil up for 12 minutes on a high heat. Then pop it in the oven
:40:53. > :40:58.at 350 degrees, and in three hours... Let's see the result. Oh,
:40:59. > :41:04.look at that, beautiful. The wings will be delicately cooked.
:41:05. > :41:09.Oh, melt in the mouth tender. If you are worried about them being greasy
:41:10. > :41:17.and sucking fat, they are not. It is just surface oil. That will help to
:41:18. > :41:24.crisps them up when we pop them into a high oven for 20 minutes until you
:41:25. > :41:31.get crunchy, lovely skin! We are serving the wings with a crispy
:41:32. > :41:35.coleslaw. Chef, how are your chickens, sir?
:41:36. > :41:40.Chef, they are looking stunning! Spot on.
:41:41. > :41:48.They are ready to roll. Lovely. Look at that.
:41:49. > :41:53.Oh! Lovely, crispy, juicy, deliciousness. Tender as butter. Get
:41:54. > :42:02.stuck in. Mmm... Mmm, superb. The humble
:42:03. > :42:07.chicken wing, suddenly becomes exotic with all of the multitude of
:42:08. > :42:11.flavours coming into it. Not a chicken nugget anymore but a
:42:12. > :42:14.golden nugget. Golden nugget!
:42:15. > :42:22.Still to come on today's show: Nigella Lawson makes a delicious pea
:42:23. > :42:24.and pancetta risotto but without the rice!
:42:25. > :42:27.Instead she uses orzo pasta and serves it with fresh parmesan.
:42:28. > :42:29.And it's almost omelette challenge time!
:42:30. > :42:31.You'll both need to get CRACKING if you want get
:42:32. > :42:38.But you must not EGG-nore the rules, as I will be HEN-forcing them -
:42:39. > :42:54.And will Bill get his food heaven, spicy aubergine salad with a giant
:42:55. > :42:56.tiger prawn or food hell, roasted veal kidney
:42:57. > :43:04.There's still a chance for you to vote on the website and we'll find
:43:05. > :43:25.Chocolate! Smashing! So, Jaffa cake tart.
:43:26. > :43:34.So, we have chocolate situate pastry. We are rolling it out to
:43:35. > :43:40.line two tart cases. So, basic sweet chocolate pastry?
:43:41. > :43:47.10% cocoa powder. Added.
:43:48. > :43:56.And you are making me a franc pan in principle, although in theory it is
:43:57. > :44:10.more enriched, so this is with creme de menthe. Sometimes it is with rum.
:44:11. > :44:13.So, it is basically, sugar, butter, eggs, ground almond powder and flour
:44:14. > :44:22.and then with orange zest in there. Yes.
:44:23. > :44:29.Where are the Jaffa cakes! It's the flavour! Oh, I see, it is not like
:44:30. > :44:36.just Jaffa cakes in a pan. That is my theory! So we are lining the
:44:37. > :44:41.tarts. I have rolled the pastry. A top tip: Put the marble slap in the
:44:42. > :44:44.fridge so it is chilled in the hot weather we are having at the moment.
:44:45. > :44:50.It makes it easier to line. That is a great tip.
:44:51. > :44:58.So, whisk this in. So you are a master patissier, you
:44:59. > :45:06.have a fabulous CV, working in some of the best places around, for sure.
:45:07. > :45:11.You are now, you have won a very prestigious competition? There are
:45:12. > :45:16.various things we have achieved. Internationally. I was awarded the
:45:17. > :45:21.Master of culinary arts, four years ago. There are only seven of us in
:45:22. > :45:27.the UK with that accolade. And bizarrely after the show today, I am
:45:28. > :45:31.driving up to Birmingham to help to judge the semifinal.
:45:32. > :45:42.So you are the master of culinary arts. Which is the pinnacle? Yes. It
:45:43. > :45:44.is by the Royal Academy of Culinary of Arts. Which is the best of the
:45:45. > :45:51.industry. And now you are a judge? Yes, so I
:45:52. > :45:57.don't have the pressure of competing and hopefully I get to see wonderful
:45:58. > :46:00.talent coming through in the UK. And with are producing more and more
:46:01. > :46:05.high quality. I am whisking up the cream. You are
:46:06. > :46:12.making a creme anglais. So, that is custard!
:46:13. > :46:19.In the pan we have milk and cream. It looks like a lot of process, a
:46:20. > :46:27.lot of stuff going on, but actually this could be made at home, you
:46:28. > :46:30.could make a big one? Yes, keep things simple, you don't have to go
:46:31. > :46:42.to the extent that we do in our business. Just some sugar. When I
:46:43. > :46:46.laid it to match the wine I saw you cat make the separate components in
:46:47. > :46:52.advance and then just assemble it at the last minute.
:46:53. > :47:02.Your marmalade. That is Dundee marmalade? There is an old tale that
:47:03. > :47:16.Dundee created marmalade, if you like. Hence the teacher! That is my
:47:17. > :47:26.football team! -- the T-shirt. Good colour coordination... It's an old
:47:27. > :47:37.wives style, two chefs were stuck in the Bay and it was full of oranges
:47:38. > :47:41.and a very canny local grocer... He got the oranges. Got the oranges and
:47:42. > :47:49.there was basically a storm. Very canny Scottish men. The ships
:47:50. > :47:52.couldn't move, so they offered to buy the oranges -- by the oranges.
:47:53. > :48:00.He bought the oranges and then realised they were very bitter,
:48:01. > :48:04.Sevilla oranges. So they made marmalade out of it and that was the
:48:05. > :48:13.beginning of orange marmalade. We're going to pop this in the oven at 180
:48:14. > :48:20.the 25-30 minutes. I went to a marmalade festival once. Really? As
:48:21. > :48:24.you do. As you do. I turned up and they said were having a marmalade
:48:25. > :48:32.festival, happy days. The marmalade is there. This mixture goes back
:48:33. > :48:39.into the pan. Then we cook this over a low heat until it thickens,
:48:40. > :48:46.coating the back of the spoon, approximately 82 or 83 degrees
:48:47. > :48:52.Celsius. Everything is about temperatures, science. Don't you
:48:53. > :48:59.have to be a lot more precise with the measurements? Absolutely, you
:49:00. > :49:04.can't do as you do in the kitchen, we have to be much more precise.
:49:05. > :49:11.Much more precise. The custard is now cooked. I will finish the moose
:49:12. > :49:20.for you. Thank you, Sir! Here we have some lovely chocolate spheres.
:49:21. > :49:29.The chocolate gets put into these little spheres and then frozen. You
:49:30. > :49:38.can finish that off. The mousse, the creme anglaise and the whipped
:49:39. > :49:46.cream. A lot of staring and whisking. Yes. Put these on the wire
:49:47. > :49:51.rack, these are frozen. You freeze them because it's easier to
:49:52. > :49:56.assemble? Absolutely. Once they come out of the oven they will have a
:49:57. > :50:01.little lip on them, we turn them over so they flatten. I have some
:50:02. > :50:12.orange liqueur and some stock syrup. Orange liqueur, yeah, stock syrup...
:50:13. > :50:19.How is the Garmash? Getting there! You are creating an emulsion with
:50:20. > :50:23.the creme anglaise and chocolate. A powerful chocolate, 70% chocolate
:50:24. > :50:27.from a small company in Tuscany who make wonderful chocolate. There we
:50:28. > :50:33.go, in that goes. And you are on a little project very soon? Fingers
:50:34. > :50:38.crossed! We have a wonderful store in Harrods and very soon to do a
:50:39. > :50:43.deal in a store not far from you, actually. Just up the road on the
:50:44. > :50:47.edge of Marylebone. Very exciting. Hopefully it will goes well you will
:50:48. > :50:56.be one of my neighbours. Very kind of you! That looks amazing. You have
:50:57. > :51:12.blazed them. Look at this, superb. Look at that! While! -- wow! And you
:51:13. > :51:15.grab the ones we did earlier in the fridge.
:51:16. > :51:17.And if you'd like to try William's or any
:51:18. > :51:19.of our studio recipes then visit our website:
:51:20. > :51:30.Let me get run out of the fridge that is already decorated. You need
:51:31. > :51:36.a very steady hand. My word, I don't want to drop this, it looks
:51:37. > :51:43.stunning, absolutely stunning, chef! This really, really is exquisite.
:51:44. > :51:58.There we go. You gave me the wrong one! Did I, chef?! LAUGHTER
:51:59. > :52:05.There's more. This one's mine. Which is going to flip this up. Earlier on
:52:06. > :52:14.we ran this across a block of chocolate to give little chocolate
:52:15. > :52:19.flakes. Wow, wow! Don't worry, there's another one coming. This
:52:20. > :52:24.embodies a lot of what we do in the business and touches on a bit of
:52:25. > :52:31.nostalgia. It's a massive favourite of my young daughter, Amy Rose. She
:52:32. > :52:39.loves the Jaffa cake! Look at that! Some orange zest. I will get a
:52:40. > :52:46.spoon. It's like a piece of art. Seems ashamed to even try and eat
:52:47. > :52:54.it. I don't mean it that way... -- a shame to try and eat it. I do want
:52:55. > :53:01.to eat it. Pure edible gold, it looks stunning. It looks like
:53:02. > :53:13.jewellery, doesn't it? Yes! He just knocked that up in minute. A drizzle
:53:14. > :53:19.of sauce. Orange sauce. It's a fan favourite in many ways and even in
:53:20. > :53:23.my most recent cookbook. Bitter chocolate and oranges on my
:53:24. > :53:31.favourites. But we have? Chocolate Jaffa cake tart, the arm and custard
:53:32. > :53:33.cream you made, baked with orange Dundee marmalade. Basically a Jaffa
:53:34. > :53:53.cake tart! It looks gorgeous. Let's go! Bring it to there! Wow.
:53:54. > :53:59.Looks amazing. Just before I tucked in, I just very this is beautiful,
:54:00. > :54:07.the way the zest and the gold leaf and all of that, it looks absolutely
:54:08. > :54:10.stunning. It seems a shame... I'm going to dive in, because this looks
:54:11. > :54:22.absolutely delicious. Look at that. You have the mousse... The spongy
:54:23. > :54:28.element. What have we got, the wine? It's a treat. If you are going
:54:29. > :54:32.classic you could have gone for a tawny port but I've gone for
:54:33. > :54:39.something slightly different. I've gone for an Orange Muscat from
:54:40. > :54:48.California. It's 999 in majestic from Essensia. A strain of Muscat
:54:49. > :54:52.that has an Orange River, very slow with a beautiful sweetness to it and
:54:53. > :54:58.a real orange character that works with all of the orange flavours in
:54:59. > :55:03.William's amazing desert. So it's rich, made in a similar way to the
:55:04. > :55:08.way port is made. You make the wine and then add some spirits to stop
:55:09. > :55:16.the fermentation so it's really sweet, and it's just, I don't know
:55:17. > :55:20.what you think about it. Rich. I think I will have to eat this every
:55:21. > :55:27.day on the book! Could you come with me? I could tag along. That would
:55:28. > :55:30.keep you going. That is extraordinary. Everyone on Twitter
:55:31. > :55:32.saying how much they want to actually taste this. Sorry guys,
:55:33. > :55:38.sorry! It's delicious! It's now time for a tasty recipe
:55:39. > :55:42.from Si and Dave, The Hairy Bikers! They are making potato crushed pork
:55:43. > :55:56.with braised red cabbage - ah, We're going to take the potato where
:55:57. > :56:02.it's never been before and create what we believe is a future British
:56:03. > :56:07.classic. It is our potato crusted pork chop. And some lovely, lovely
:56:08. > :56:15.braised cabbage. Then we are going to serve all of that with a lovely
:56:16. > :56:19.creamy must ask -- Mustard side of sauce. This is quite indulgent so
:56:20. > :56:26.I'm cutting the fact of the pork chop. Cover the pork chop with cling
:56:27. > :56:31.film and give it a gentle beating to flatten a bit. While states doing
:56:32. > :56:35.that I will get up with the cabbage. Chop up the medium red onion and
:56:36. > :56:41.saute in butter. Take up red cabbage, take out the core and
:56:42. > :56:47.remove the tough outer leaves before slicing nice and thinly.
:56:48. > :56:57.It's like potato candy floss! Right, that's the potato. Prepare to be
:56:58. > :57:03.astonished. We want these potatoes to be crispy. If we were to kind of
:57:04. > :57:08.put these potatoes now, we would end up with an awful lot of sludge and
:57:09. > :57:16.mess. If we take the fluid out of these potatoes, we will have nice
:57:17. > :57:27.and dry potato rosti. Watch this. By God, there's a lot of water in those
:57:28. > :57:31.spuds! Isn't there?! I'm just going to melt butter and it's the butter
:57:32. > :57:39.that holds the rosti together. Unwrap your potatoes and dry and
:57:40. > :57:48.they will fluff apart. Season. Bit of pepper. The melted butter... Pop
:57:49. > :57:54.this onto your potatoes and if it a stir. Back to the cabbage. Once the
:57:55. > :58:04.onions have softened, add a cinnamon stick. And about a quarter teaspoon
:58:05. > :58:12.of nutmeg. All I'm going to do now is at the cabbage to the pan. Don't
:58:13. > :58:21.forget, a bay leaf. And then we're going to start to add the liquid in
:58:22. > :58:25.a minute. 150 millimetres of cider, two tablespoons of white wine
:58:26. > :58:38.vinegar, and now we're going to temper that acidity with three
:58:39. > :58:43.tablespoons of most provide sugar. -- muscavado sugar. A tight lid,
:58:44. > :58:48.cover and cook slowly, for about 40 minutes. Season our chops with
:58:49. > :58:56.plenty of salt and fresh ground black pepper. Now I want a teaspoon
:58:57. > :59:02.of Mustard, whole grain mustard on each pork steak. This is for flavour
:59:03. > :59:09.and to help the rosti stick. Spread it nice... Lovely recipe, this.
:59:10. > :59:15.We're covering both sides of our chops here but our rosti is only
:59:16. > :59:23.added to one. Take some potato, place it on your pork and you want
:59:24. > :59:26.that covered. Looks good that, mate. It's one of those things you watch
:59:27. > :59:32.and new thing, it's going to be quite nice, that. Brilliant, man.
:59:33. > :59:39.Hits in butter on a large frying pan and then Friday your rosti the two
:59:40. > :59:45.minutes until golden brown. Then flip and take another two minutes
:59:46. > :59:50.cooking the meat side to seal the flavours. Once all four off right
:59:51. > :59:54.there ready for the oven. Take this out to join their chums on the tray.
:59:55. > :59:59.I bet you thought that potato was going to fall off, but it hasn't!
:00:00. > :00:05.All we need to do now is to break that in a preheated oven at 180
:00:06. > :00:14.degrees Celsius in a fan oven to make sure it's golden crispy and the
:00:15. > :00:24.is cooked through. Now, look at that, that's gone right down. Now
:00:25. > :00:29.we're going to Peel an Apple, core it and cut it into centimetre thick
:00:30. > :00:35.slices. This is a desert eating apple. Put that in there. Stir it
:00:36. > :00:43.through, let it cook for another five minutes. Now for our sauce,
:00:44. > :00:48.finely chopped one shallot. We are doing that in the pan that we sealed
:00:49. > :00:52.the crusted pork in, using the butter and all of those flavours,
:00:53. > :00:57.the bits of salt and Mustard, it's all going to help when we make the
:00:58. > :01:03.sauce. Right, they are nice and translucent. I'm going to put in a
:01:04. > :01:05.tablespoon flour, mix that in. To this we add some cider and it goes
:01:06. > :01:21.with the pork, it's just lovely! So we want one teaspoon of Dijon
:01:22. > :01:29.mustard, one teaspoon of wholegrain mustard, one teaspoon of muscavado
:01:30. > :01:39.sugar, just to temper the mustard and one tablespoon of honey.
:01:40. > :01:47.Once that's reduced by half, add some cream and reduce again. That
:01:48. > :01:55.should be done now. It certainly should. Lovely. Like a potato
:01:56. > :02:18.armadillo. Look at that. Indeed. That sauce is
:02:19. > :02:23.perfect with it. The potatoes are kind of sticky with the pork juices.
:02:24. > :02:27.There's something about the method, with the potato, getting all the
:02:28. > :02:32.goodness from the pork that really works. That goes to show the
:02:33. > :02:33.versatility of the great British potato. And we are only just
:02:34. > :02:36.beginning to peel it. The heaven and hell
:02:37. > :02:43.vote is now closed. We'll reveal what you've chosen
:02:44. > :02:46.at the end of the show. Right, let's get some
:02:47. > :02:58.calls from our viewers! First up it is Pamela from Bexley
:02:59. > :03:04.Heath. What is your question, please? I
:03:05. > :03:13.have a condition, which means I have iron overload. I don't eat lots of
:03:14. > :03:17.red meat but I have beef cheeks, I need a recipe that doesn't add extra
:03:18. > :03:27.iron for it. That is a particular condition. I have a delicious recipe
:03:28. > :03:31.it is beef cheek rendang. It is easy with ginger, turmeric root,
:03:32. > :03:38.lemongrass, shallots, garlic and whizz it up in a blender. Make a
:03:39. > :03:45.nice spice piece and fry it in oil and then add the beef cheeks in
:03:46. > :03:50.there, also add a stick of cinnamon and cardamom and cook it out. Brown
:03:51. > :03:55.it then add coconut milk and slowly cook it for two hours. It will be
:03:56. > :04:00.delicious with rice. Sounds like my food heaven. What
:04:01. > :04:03.about you, Pamela? It sounds absolutely gorgeous.
:04:04. > :04:13.It really does. Bill, you have a couple of tweets?
:04:14. > :04:20.Yes, I have, one is from Lozzie, 585. Good morning! What is the best
:04:21. > :04:27.accompaniment to barbecue meats. That is for me. I think gem salads.
:04:28. > :04:34.Grill them so that they car and then olive oil and lemon juice on top. Or
:04:35. > :04:45.for a salad, try kohlrabi. Don't cook it raw, use a spiraliser or
:04:46. > :04:53.grate it. A delicious salad. And Si 971. Hi guys! I have diced
:04:54. > :05:02.lamb. What is the best cooking way for it with spireses and best wine?
:05:03. > :05:11.Diced lamb, fry onions, make a spice for the lamb, cumin, dried fennel,
:05:12. > :05:18.chillies and wok it up. Season it with shaoxing rice wine and cook in
:05:19. > :05:28.diced green peppers, so make a quick stir-fry with it as well. Snoop
:05:29. > :05:33.jiechlt Wine, I would go for a Cabernat Franck. It has a lovely
:05:34. > :05:37.freshness with herbs with it as well.
:05:38. > :05:41.And now to Nathan. What is your question, please? I am looking for a
:05:42. > :05:46.savoury sauce to go with pork cheeks.
:05:47. > :05:56.A savoury chocolate sauce to go with pork cheeks? You need a chocolate
:05:57. > :06:03.with a high cocoa content. Possibly even 100% but you could go minimum
:06:04. > :06:08.70%. You want something that is powerful with length, flavour and
:06:09. > :06:13.smooth on the palette. Wines I would go for a Malbec. You
:06:14. > :06:22.are think being the sauce rather than the protein as it is so rich.
:06:23. > :06:30.So a Malbec, not necessarily from Argentina but Australia, or even
:06:31. > :06:31.Chile. Happy with that, Nathan? Wonderful.
:06:32. > :06:34.Time now for one of our foodie films!
:06:35. > :06:38.We're only a couple of weeks away from our live broadcast from the RHS
:06:39. > :06:40.Hampton Court flower show, so we've caught up with our garden
:06:41. > :06:52.designer Juliet Sargeant to see how it's all going!
:06:53. > :07:04.I'm Juliet Sergeant. I'm designing the RHS Saturday Kitchen Live
:07:05. > :07:11.garden. Here we are very excited as a very first plants are arriving.
:07:12. > :07:18.Here are lovely laughen terse. When you get the first plants, the garden
:07:19. > :07:25.really comes to live. These plants, with the spring, with the new fronds
:07:26. > :07:33.coming up, you can use them in stir-fry. Echinacea, which you can
:07:34. > :07:40.use to make tea, which has medicine propities. And a lovely flavour. It
:07:41. > :07:46.is early days in the garden but in less than two weeks' time, the
:07:47. > :07:52.garden will be brimming withedible plants! Here the area is for the
:07:53. > :07:59.kitchen and I wanted herbs nearby that they could pick and smell and
:08:00. > :08:03.taste. Here there will be a living wall of thyme, sage, marjoram,
:08:04. > :08:08.chives. I've picked plants that are a little bit different. I want to
:08:09. > :08:12.inspire everybody to think about growing vegetables and not just
:08:13. > :08:19.vegetable, actually, alledible plants, at home! That point should
:08:20. > :08:25.be the same as that point... Ali and I are working out the finer details
:08:26. > :08:30.of the paving. We want to avoid having nasty cuts in the paving. We
:08:31. > :08:36.have our gaps in the plan and the paving and we have to make the
:08:37. > :08:43.paving fit the gaps. This is mahonia. It is an ordinary garden
:08:44. > :08:48.plant but it is ergroan, so used a lot as a filler. In the spring
:08:49. > :08:54.months it has a yellow flower, which is delicious. But the icing on the
:08:55. > :08:58.cake is beautiful berries, they ripe no-one the autumn time and they can
:08:59. > :09:02.be used in jellies and jams. They are delicious. We will have those
:09:03. > :09:10.further towards the back, mainly. They are to be seen more as crops.
:09:11. > :09:13.The ferns in rows and the hostas in rows and get them going through
:09:14. > :09:20.perpendicular. And another row coming through here.
:09:21. > :09:25.As you can see, there is still loads to do to get the edible garden ready
:09:26. > :09:30.but it will be ready on Monday the 3rd of July when the hairy bake
:09:31. > :09:36.years are here, using ingredients not just from this garden but from
:09:37. > :09:41.gardens all over the show. So I better get a move on! -- hairy
:09:42. > :09:45.bakers. It looks fantastic. If you were not
:09:46. > :09:51.excited about the garden before it is well worth a visit now.
:09:52. > :09:57.Ching you're on 23.68 and William you've got some catching up
:09:58. > :10:03.You both know the rules - You must use 3 eggs but feel free
:10:04. > :10:05.to use anything else from the ingredients
:10:06. > :10:07.in front of you to make them as tasty as possible.
:10:08. > :10:09.The clocks stop when your omelette hits the plates.
:10:10. > :10:12.Let's put the clocks on the screen for everyone at home please.
:10:13. > :10:30.Go on! Go on, Ching! Whisk it up there.
:10:31. > :10:39.. Capping fire now! This is tense! Make sure that they are cooked,
:10:40. > :10:43.guys! And tasty. I want them tasty! -- catching fire now! Should I take
:10:44. > :10:54.a fork or a spoon. Or a straw?! Maybe a straw.
:10:55. > :10:58.Oh, a mystery ingredient. I don't know if this is allowed.
:10:59. > :11:03.That is a little cheeky. It is technically after the time is up.
:11:04. > :11:08.Egg and chocolate?! It is definitely cooked.
:11:09. > :11:16.It hasn't got an omelette shape but... It looks scrambled! We love
:11:17. > :11:28.our eggs raw in China. You get more nutrition like this.
:11:29. > :11:36.It's not happening. You didn't fancy it? No.
:11:37. > :11:40.. William? You asked me yesterday about putting chocolate with it, so
:11:41. > :11:44.I did it. William, you are up there for the
:11:45. > :11:47.time being. Ching, no way that is an omelette.
:11:48. > :11:53.You are in the bin. Ready... Gone! I preferred my old
:11:54. > :11:57.So will Bill get his food heaven, spicy aubergine salad with a giant
:11:58. > :12:00.tiger prawn or food hell, roasted veal kidney
:12:01. > :12:03.We'll find what you voted for, after Nigella Lawson makes her pea
:12:04. > :12:26.and pancetta risotto without the rice!
:12:27. > :12:33.I'm starting off with some garlic oil.
:12:34. > :12:39.Now, I'm making a pea and pancetta risotto. No rice is involved but
:12:40. > :12:47.we'll come to that. So here goes with some pancetta. Quite a lot.
:12:48. > :13:00.A very good night-time stand by. Anytime stand by! So, once my
:13:01. > :13:07.pancetta cubes are bronzed and ripe. I'm going to add my frozen peas. No
:13:08. > :13:12.need to that you them. In they go. I want to mix these into the
:13:13. > :13:18.pancetta. Just so they lose the frozen look
:13:19. > :13:24.and maybe suck in some of those gorgeous, salty juices.
:13:25. > :13:30.You will be amazed by the fact, I think, that I'm cooking my pasta
:13:31. > :13:37.straight here in the pan. I said it was a pasta risotto, and I'm using
:13:38. > :13:48.pasta that looks like rice, although it is called orzo. In it goes...
:13:49. > :13:54.Where areas normally, you have to bring copious amounts of water to
:13:55. > :13:59.the boil and tip in pasta, now I put the pasta in and add some water. I
:14:00. > :14:04.think it is often easier to do this by ratio. So I have about a cup and
:14:05. > :14:10.a quarter of that pasta around I'm going to add about twice that, 2.5
:14:11. > :14:23.cups of water, recently boiled. In it goes.
:14:24. > :14:28.This takes half the time to cook than risotto, and there's no
:14:29. > :14:32.stirring! Add a bit of salt... And all I'm going to do is let this come
:14:33. > :14:39.to a boil and turn it down to a simmer. It will be cooked when all
:14:40. > :14:48.of the water is absorbed and you will see my new modish way of
:14:49. > :14:57.cooking pasta, very chicosso, as they say in Italy!
:14:58. > :15:10.Now it's all ready and I'm not going to drain it. The starch from the
:15:11. > :15:16.pastor has oozed out into the scant cooking liquid that remains, forming
:15:17. > :15:23.its own sauce. Normally use Prozac starch like water down the sink. Add
:15:24. > :15:27.a tiny bit of added gloss with some butter, and you have to have some
:15:28. > :15:31.grated Parmesan. It's a great thing to cook when you're tired and
:15:32. > :15:57.children are tired. That sound just makes me feel
:15:58. > :16:02.soothed, and I'm salivating. My Italian friends tell me this way of
:16:03. > :16:06.cooking pasta is all the rage in Italy right now.
:16:07. > :16:40.In this goes... I am so much more girls night in
:16:41. > :16:44.rather than a girls night out kind of a person. Hello.
:16:45. > :16:48.Obviously if I have a friend coming over in the week, I'm not up to any
:16:49. > :16:52.heavy lifting in the kitchen, but if I can, I love to go out and buy a
:16:53. > :16:57.special ingredient so I can rustle up a treat. Today, espresso liqueur
:16:58. > :17:02.is calling me. See you soon, bye-bye.
:17:03. > :17:08.Since the person coming over has a sweet tooth, pudding is a priority.
:17:09. > :17:12.I'm making a tiramisu. This is a version of tiramisu. One of the
:17:13. > :17:20.great virtues of this version is it takes only moments to rustle up. I
:17:21. > :17:24.start of with some ladies fingers and break them into pieces and break
:17:25. > :17:32.them into the bottom of some glasses. I had some espresso liqueur
:17:33. > :17:33.to already made espresso coffee that has cooled down and pour this over
:17:34. > :17:44.the sponge fingers. Just to help the soaking process
:17:45. > :17:48.start, I do squished the biscuits down into the liquid.
:17:49. > :17:55.To make the topping, I start off by breaking an egg and whisk the egg
:17:56. > :18:08.white until it is properly thick. I put some ask a pony into a large
:18:09. > :18:13.bowl and then I drizzle over some masala followed by some sticky honey
:18:14. > :18:19.and then beat altogether with a wooden spoon.
:18:20. > :18:30.Finally I followed the egg whites into the mascapone mixture and spoon
:18:31. > :18:35.this onto the biscuits. I try to create a whipped up perfect, which
:18:36. > :18:45.will look so beautiful and I dust them with cocoa later. But for now I
:18:46. > :18:46.just stick them in the fridge, and unlike a proper big tiramisu, they
:18:47. > :18:57.need no more than 20 minutes. Right, time to find out
:18:58. > :19:01.whether Bill is getting his food Yes! With a wonderful tiger prawn
:19:02. > :19:16.heaven could aubergine! Yes! With a wonderful tiger prawn
:19:17. > :19:23.with mint, mango salsa and the flavours you love. Or it could be
:19:24. > :19:28.held. Yes. This beautiful veal kidney roasted with caramelised
:19:29. > :19:35.shallots, wine vinegar, stock, ginger bread crumbs and a creamy
:19:36. > :19:45.polenta. Right, OK... The vote is in and it went 71% to 29%. An
:19:46. > :19:49.overwhelming. Landslide. Which I did it go? Hazard I don't know, I don't
:19:50. > :19:56.know! Lets hope... They went for heaven! CHEERING
:19:57. > :20:00.Get rid of them. Not that it wouldn't have been delicious. I'm
:20:01. > :20:04.sure, but nonetheless better to have heaven.
:20:05. > :20:11.We have aubergines. Thank you to everyone who voted. Aubergine, we're
:20:12. > :20:14.going to cut them up. This is a lovely way to use aubergines and
:20:15. > :20:17.they are one of your favourite vegetables. Everything about them,
:20:18. > :20:25.their shininess, the look of them, the texture. It looks a bit like the
:20:26. > :20:31.chocolate. Stunning things. And all the different ways you can use them.
:20:32. > :20:38.I sometimes, just grow them in a sandwich sometimes with a bit of
:20:39. > :20:45.cheese. Really?! I love them. Wonderful Malaysian dishes that use
:20:46. > :20:50.aubergine. They are just incredible. The King, a king among vegetables.
:20:51. > :20:55.Do you grow them? No, we don't. We have a lot of animals in the house
:20:56. > :20:59.and they go in the garden, so they wouldn't last long. Rabbits,
:21:00. > :21:03.chickens and ducks, so we limited to what we can grow in the garden. But
:21:04. > :21:11.we would do if we didn't have a menagerie. They love aubergines,
:21:12. > :21:16.ducks. I just made that up! LAUGHTER It's what they live on in the wild.
:21:17. > :21:22.Somebody out there probably believes his. Probably they do, exactly, yes.
:21:23. > :21:33.A little touch of oil into the pan. Am I in the way? Just be careful, it
:21:34. > :21:37.might be spitting a bit. Fantastic. In it goes, fantastic aubergine,
:21:38. > :21:54.quite a bit of oil in the but then I will train it. -- tempted. I am very
:21:55. > :21:59.impressed with the uniform size of the jumps. If it was me, they would
:22:00. > :22:02.have been some weird geometric shapes but that is quite
:22:03. > :22:12.extraordinary, look at that! A little bit of colour on there. This
:22:13. > :22:16.jumbo tiger prawn... Just going to give it a bit... I can turn my hand
:22:17. > :22:24.to anything, except chopping them up! Jumbo tiger prawn. What I'm
:22:25. > :22:29.going to do is take the head off, that could be used for a sauce or
:22:30. > :22:34.something like that. Cut it in half like so. You can do this on a
:22:35. > :22:39.barbecue, ideal for a barbecue to stop its like you've got a tennis
:22:40. > :22:47.racket and we strongly with razors and just run like that. Amazing, I'd
:22:48. > :22:58.love to do that! Take out the intestines. A little bit of oil in
:22:59. > :23:03.the pan here. And in it goes. Going to back it up full blast. Will you
:23:04. > :23:07.be taking your aubergine damages on your work? Hazard definitely. It
:23:08. > :23:12.might be a bit complicated for the walk, actually.
:23:13. > :23:19.It might be something simple, a hearty breakfast or a sandwich on
:23:20. > :23:26.the way. A little bit of mint cake or something. Can't go wrong with
:23:27. > :23:32.that. You can walk for miles on just one mouthful of that! LAUGHTER
:23:33. > :23:38.Amazing, that is. Fry them off and wants their
:23:39. > :23:42.coloured, put them in the colander to drain a little bit. Obviously it
:23:43. > :23:48.would take a little longer. Leave them to drain for five or ten
:23:49. > :23:52.minutes extra moisture and that comes out of it. Back into the pan.
:23:53. > :23:58.Yes. For time reasons I'm not leaving it in there for long. Back
:23:59. > :24:04.into the pan and then turn the heat down and gently stew it with lemon
:24:05. > :24:10.juice. Is this to get the bitterness out? Soften up a bit? Yes, and it
:24:11. > :24:17.really helps with the seasoning, lovely, keeps it really fresh.
:24:18. > :24:32.Smells fantastic. These chefs have been mango salsa on the go. Yes.
:24:33. > :24:40.Mango and chilly. Thank you. You love chilly. Yes. Grain mustard,
:24:41. > :24:46.whole grain mustard and ketchup. The ketchup adds a little sweetness and
:24:47. > :24:50.brings it all together. Of course. We then stew this for five or ten
:24:51. > :24:59.minutes and you end up with this. Right, OK. Flip these over. I have a
:25:00. > :25:06.chef's fingers, so I can do that. And for the mango... We just need a
:25:07. > :25:13.touch of oil. A wonderful colour as well, beautiful. It is, fresh and
:25:14. > :25:20.zingy and vibrant. And they asked or cupboard ingredients, ketchup,
:25:21. > :25:26.mustard. Giant prawn! LAUGHTER I always have a giant prawn hanging
:25:27. > :25:32.around, as you do, just in case you have friends round! Prawns, make
:25:33. > :25:40.sure they're not overcooked, because otherwise they end up being a bit
:25:41. > :25:45.chilly. Yes. -- chewy. And here, the lovely vibrant mango, the mango
:25:46. > :25:53.slightly underripe or even a green mango would work well. Would a
:25:54. > :25:59.papaya work? Yes, green papaya, it would work perfectly, I love the
:26:00. > :26:05.green papaya. That looks fantastic. In the mango Zaza we have the mango
:26:06. > :26:09.diced up, a little bit of mint for freshness, spring onion, some lovely
:26:10. > :26:17.chilly. Lime juice. A lovely contrast of flavours. A little lime
:26:18. > :26:23.juice... There we go. Look at the colours, they are wonderful, aren't
:26:24. > :26:28.they? Yes. The lime juice brings it together. And we finish off with the
:26:29. > :26:40.prawns, which are a little bit hot. I'm going to take the shells off. It
:26:41. > :26:43.is hot! Asbestos fingers! There we go, there are's one. That smells
:26:44. > :26:53.fantastic. Right, here we go. Jane wants to get
:26:54. > :26:59.the wine, I think. We have a treat on the wine front, I'm sure. I was
:27:00. > :27:05.talking about the some of the parts of this recipe, the wonderful chilli
:27:06. > :27:10.in the aubergine and the mango in the south. I've gone for a German
:27:11. > :27:15.reasoning. This is Doctor Wagner reasoning from Waitrose and it is so
:27:16. > :27:19.pure and fresh. It goes with all the fruitiness of the South. It is great
:27:20. > :27:29.with seafood, fantastic with the tiger prawn. Thank you, what a
:27:30. > :27:38.gentleman! Time to tuck in. Just going to try a little bit of this
:27:39. > :27:47.aubergine and salsa because it looks delicious. So lovely and fresh.
:27:48. > :27:52.Fresh and zingy. The lemon juice... The mango not entirely ripe so it
:27:53. > :27:59.has a bit of sharpness to it. Have a sip of wine, this is amazing. It is
:28:00. > :28:04.a precursor to next week, the 1st of July, the beginning of 31 days of
:28:05. > :28:07.German reasoning where retailers and restaurants around the country are
:28:08. > :28:11.doing offers on this style of wine. Really great and underrated. Getting
:28:12. > :28:16.in early with our celebrations. Amazing. Really nice. Absolutely in
:28:17. > :28:30.some kind of food heaven, so thank you! Cheers! Cheers! Cheers!
:28:31. > :28:36.Brilliant, brilliant. Very important to look in the eyes.
:28:37. > :28:42.Absolutely smashing. That is all from us today on Saturday Kitchen
:28:43. > :28:46.live. Thanks to our fantastic studio guest, Karim, William Kiely, Jane
:28:47. > :28:48.Parkinson and of course, Bill Bailey! Of the recipes from the show
:28:49. > :28:52.are available on the website. Next week The Hairy
:28:53. > :28:55.Bikers are at the helm! And don't forget Best Bites tomorrow
:28:56. > :28:59.morning at 10am on BBC2 -