24/06/2017 Saturday Kitchen

I'm not a fan of caramelises on Roasted in the oven with garlic,

ginger and Shalott. Roll the kidney in ginger bread crumbs, Nate ASOS by

deglazing the pan with vinegar and serve it with a creamy, cheesy

polenta. You have to wait until the end of

the show to find out which one you will get. Don't forget, you at home

will decide his fate. The vote is open right now for you to choose

heaven or hell. Just head to the Saturday Kitchen website. We still

want you to call if you have a food or drink question. This is the

number. Right, sticky rice time! OK. I'm

going to make bamboo sticky rice. It's a very special dish in honour

of the special guest. It has glutinous rice and it is

really wonderful. They say if you eat a lot of sticky rice, as a

family, you stick together. Aww! That's really nice. The first thing

you need to do, there are a lot of steps and I don't know why I am

trying to do this in eight minutes on Saturday Kitchen. We have broken

it down so it is quite straightforward. Beautiful belly

pork. We call this the five layers of heaven. It has been blanched for

30 seconds to clean the meat and remove the scum. We need to

caramelise this. NOOO! We are getting it nice and hot. This is

going to be the filling. Nice and salty and spicy, aromatic. In ghosts

and five spice, in goes dry mushrooms. -- in goes the five

spice. Some soy sauce. Two types, light and dark? Yes, the

dark is for colour. We want to give that a good mix for all other

flavours, gelling together. A bit of ground white pepper. Star anise.

Some rock sugar goes in. Then we had some chicken stock. We also add a

little bit of water. What is going to happen as we want to cook this

for a good 45 minutes until the pork is lovely and tender, and reduced,

caramelised from the nice rock sugar, it is a light sugar, not very

strong flavour. Quite sticky and full flavour. It has been braised.

That is going to cook down. We have some over here for the filling.

Before we do the exciting bit, Chinese origami, we will cook up the

rice. This is a dry rice stir-fry. It sounds really odd, but we want to

seize on the rice, it's got a lot of flavour.

This has been washed. Until the water runs clear. Its special rice,

you wouldn't use long grain? No, this is a long grain glutinous rice,

if that makes sense! You also get short grain, the round once you use

in sushi and that is known as a sticky rice. This is a glutinous

rice. That is training. In with a little bit of oil. Then we are going

to go in with some garlic, ginger. Now, you've been busy in the States

recently, what have you been doing there? Trying to get more work!

LAUGHTER Which would always be nice!

Currently unemployed but between jobs, you know... You are just

putting it out there if anybody is watching. I'm available! Shameless!

You are busy here, doing some supper clubs? Yes, next week we will be

doing a supper club on Monday, in association with the Guardian. On

Friday on doing another supper club in Mayfair, which will be really

lovely. I'm donating all the proceeds to the Felix Project, part

of the London food month. Brilliant. Amazing food in London. You need a

hand? Do you need a hand with this? That

would be amazing. Not this, the supper club! No, no.

You are all welcome. OK, I have chopped up shallots,

garlic, chilli. This is for later on.

And the salted duck egg yolk. That is also going in.

So that goes in. So, shallots and garlic in there. It

smells wonderful! This to me is reminiscent of my childhood growing

up. My grandmother's farm in Taiwan. We had a bamboo farm and orangery.

The bamboo leafs were abundant. She would make this for the dragon boat

festival. There is a lot of history with the dish. A famous poet in

China in 277 BC, threw himself into the river, killed himself, because

he was a great poet but he tried to warn the Che emperor from the Chin

emperor but unfortunately he failed. He felt really bad. All of the

people in China threw the sticky rice parcels into the river so that

the fish would feed on the rice, and not on him.

A lovely, lovely story. If you would like to ask a question, give us a

ring now. Calls are charged at your standard

network rate. Right, I have been practicing. I was up all night!

Perfect. Like this, fold it over. Important

that the leaves all join the point like so. Hold it in your hand and

then... . Stuff it with half of the rice.

There you go. I need a spoon.

Ideally you let the rice coal so it is better for the touch.

So press it in with a little salted duck egg yolk and the braised pork.

And top it up with a little more rice. The rice is seasoned but the

saltiness comes from the salted duck egg yolk and the belly pork. If you

are a vegetarian, you can use it with mushroom, a fried tofu or

smoked tofu would be really delicious.

Wow! No, it is terrible. There is a hole! What if you didn't have the

bamboo leaves? With the ingredients you can turn it into a delicious

fried rice dish. So if you are at home thinking you

can't make that, get the ingredients, cook the rice and throw

it in with cooked peanuts. It will be delicious. But if you attempt

this, now we cook this. In it goes, in the water for about an hour and

15 minutes and then pray that it will come out delicious! Right, here

we go. A little leaf on there for that.

That's the cooked one? Yes. Are you not making a sec one? No,

one is enough! So, a little garnish here to go with it. We have the

little radishes. They have been poached in seasoned water.

You have to be quite good with knots! Yes, very, very good. That is

part of the training as a chef, it is tying knots! And we have spring

onion, cut like a horse ears! Oh, that is nice! Yes.

A tiny horse. Made of onion! . And here we have

chilli bean piece, we have oyster sauce and a little of the minced

garlic so it is pungent. We have the soy sauce and mirin to loosen it

down. It smells so good.

It smells good here. The flavours of the chilli bean piece, of garlic,

the oyster sauce is synonymous with Taiwan where I was born.

It is punchy, bold, strong. So, you have used about three woks,

two sauce pan but normally you have one wok wouldn't you? Yes, it is a

one wok operation. So don't be scared. You can also do it in a

saute pan. But it will not be the same.

We have the time constraints so we have done some prepare.

Here are the lovely shallots with the pickle? Yes, it has mirin, brown

sugar, salt and vinegar for acidity. That is absolutely looking smashing!

There we go. Right, what have we got here, chief?

We have bamboo wrapped belly pork and glutinous rice.

Gorgeous! OK! Let's go! Look at that! Wow! I think that Bill is

salivating! Extraordinary. The rice was raw when you add the

flavours? Yes, you season it was raw and then cook it so all those

melodies and flavours gelled together really well. It's

delicious! Good, really good! It's not spicy, it's incredibly more-ish

and a bit of crunch with the peanuts. Jane, what do you have is

to go with this? With this one I went with my wild card option when I

did my testing earlier this week. What I've chosen is the Sainsbury is

taste the difference Rheinhessen Pinot Noir. A German Pinot Noir and

serving it fridge cold. I did try the aromatic grapes you normally

associate with this type of food because of the heat of the chilly,

but with the soy sauce, the mushrooms, that chilly bean paste, I

needed something richer, which is why I went with red wine. Chilling

it down means it goes with the garlic, ginger and chilly, so it's

the best of both worlds. This is an absolute bargain, ?7, and just

really fruity and easy-going. Hopefully it just slipped down a

treat with those richer flavours. I thought they go to Joyce would be a

white wine, but this chilled down his magnificent. Chilled Pinot Noir,

on a big fan of that in the summer. Germany is one of the biggest

producers of Pinot Noir in the world and people don't realise how good it

is there. Controversial! This reminds me of eating dinner in parts

of China when I've been on my travels. The thing is, red wine,

because it's so hot, all the wine goes in the fridge. Yes. So this

combination is a fantastic combo. It's brought about by being in that

part of the world. Delicious. Extraordinary notes in this. Thumbs

up all round! Thank you! Remind us what you're cooking later? A

childhood favourite, one of mine anyway, a Jaffa cake tart. A

chocolate sweet pastry and inside it we have a sponge, orange marmalade

from Dundee and a dark chocolate mousse! Yummy!

And don't forget if you want to ask us a question

this morning, just call: 0 33 0 123 14 10 but please call by 11am today.

Or you can tweet us a question using the hashtag #saturdaykitchen.

And you can also visit our website to vote for Heaven or Hell!

Time now to join Rick Stein on his trip around Bangladesh.

He's journeying through their tea plantations but manages to taste

This row becomes an education in its own right, it very, very chaotic and

I can tell you I'm glad it's not me behind the wheel of our bus. If I

was, I wouldn't be up to drag my eyes away from the road to spot the

small victories in a kids cricket game or the potential disaster in

the oncoming lane. It looked to me like scenes from

ancient Egypt along the flood plains of the Nile. These people are making

bricks from the abundant clay and these women are turning rice to dry.

Thanks to a massive population, everything is done by hand.

Talk about changing scenery. We've only just left all those lush paddy

fields and rice growing area. I love watching all those cricket matches

the past. I feel quite proud that one of our sort of cultural

activities, as passed over. Because all these kids are playing all over

India, Bangladesh and Pakistan, no wonder they have such good teams.

This is now tea growing country. And again, I feel slightly proud of

being British, because we introduced tea into India. Into Assam. It came

from China in the first place. Look at it. I keep kind of pinching

myself on thinking I'm in some sort of wine growing country, maybe

Australia because of these scum like trees everywhere. And also because

it so well tended. But actually, it's tea! -- gum-like trees

everywhere. We stopped at a sort of roadside Travellers rest of the meal

prepared for us in the traditional way. A vegetable curry and another

one which is made with ingredients from freshwater.

These knives, I keep thinking they are going to cut themselves but of

course, they're not. They are managing to achieve very precise

cutting by doing this. But above all, the thing that really, really

inspires me is the colour here. The colour of the saris and the food. To

me, I know I'm going to really enjoy the food that they are cooking, just

by watching them prepare it. There's almost a sense of occasion about it.

They are always dress colourfully like this but it's giving respect to

the food, for me. Into that piping hot oil goes ground shallots, pureed

garlic, a healthy dollop of chilli powder and then the same amount of

cumin and turmeric, a bit of salt and that is it. A precursor for many

a curry. I'm really interested in this dish.

It is a dish that will transfer very easily into a good recipe for me,

but more importantly, really, I haven't seen any dish like this in

the many, many Bangladeshi restaurants there are back in the

UK. I'm very keen to find some local food here. Into the now booked paste

she puts potatoes, surprisingly common around here, and then in goes

the fish, in chunks which she has washed in salted water. If I was

making this at home, I would do it with grey mullet. It would work

really well. She then tops it up with water and puts in a generous

helping of chopped coriander, which makes all the difference to the

fresh taste of the dish. After that, it's allow to simmer until the

potatoes are just cooked. I think that's the call for morning

prayer. I must say, when I first heard it it seemed quite alien, but

I've become quite used to it and I rather like it now. It's part of the

sort of atmosphere. Seriously, it's a bit like church bells back home.

It is part of their everyday life. The second curry starts exactly the

same way in making the initial base but then huge amounts of tomatoes

are added and cooked right down to make a rich sauce. Then the fish,

the same freshwater fish goes in and cook until tender. And once again,

she adds freshly chopped coriander. I have to say, it was a pleasure

watching these women cook and a very valuable cooking demonstration for

me, Miles better than in a kitchen! That's done and she was just saying,

she was waiting until the raw smell of the fish had gone, just allowing

it to cook a little bit more. That is a sour fish curry. The main

souring element in there is tomato. We wouldn't think of tomato as being

a sour element but I suppose it is, really. You think of something like

Tamarind in Indian cooking or lemon lime juice with us.

We are also having a vegetable curry, a lot of cauliflower here.

And, of course, boiled rice. When I sat down to eat I was with a whole

crowd of men who I hadn't really met before, but they were jolly

friendly. I got the impression they were talking about the possibility

of bringing tourists out here. I hope I'm eating elegantly with my

fingers. I'm not familiar with it... It seems like you are used and you

have lived in Bangladesh for ages! He's just saying it looks like I've

looked in Bangladesh in ages because of the dexterity. I'm happy with

these dishes, I don't think you'd get them in your local Indian,

Bangladeshi though they would be. Particularly the dead that's sour

fish curry. -- particularly that sour fish curry. Maybe when you go

next time ask if they have it, they are bound to know what it is. It is

so fragrant and white and viciously different. As is the other curry,

their fish and potatoes, and that vegetable dish. It's all very, very

unusual and delicious and special to Bangladesh. You like it?

Thanks Rick and there's more of his foodie adventures next week.

Time to continue our grow your own series!

In a couple of weeks we'll be live from the RHS Hampton Court

flower show from our very own edible garden.

We'll show you how our garden is coming along a little later

If you want to plant something this weekend,

it's about the right time to for your fennel and suedes!

That's me saying that and I don't have green fingers!

And this week is a great time to go berry picking so I'm going to show

you a delicious dessert using fresh raspberries, blackcurrants

Are you a fan? Absolutely, I like going berry picking. Don't we all? I

used to go blackberry when I was a kid. Proper ones? Brambles,

absolutely. We would get the old ice cream tub that had been cleared out

and we'd go out there... We didn't come back with many, that was the

problem! LAUGHTER BlackBerries around the mouth, did

you get any blackberries? No, couldn't find any! Got six

blackberries. The evidence is there, probably in your bed. Yes, only six

at the time! LAUGHTER I was a full developer, a fall beard

by the age of seven! Back to my diaries. I'm tired of this souffle.

Is that what you're doing? Yes, iced souffle. Can such a thing exist?

This is a frozen one. English strawberries, raspberries... The

best in the world. I'm Scottish! A little sugar in there. A little! All

over the place, chuck it in, Chuck it all in. Sounds like another chef.

A little bit of lemon juice in there, because I find the lemon

juice works really well with the berries. It helps to balance out all

the flavours. Then we blitz this up to a puree. Look at that. Separately

we prepare a cooked sugar. Sugar in a pan with some water. Then we are

going to cook that to 120 degrees to make an Italian meringue. You know

all about Italian meringue. 121! I trust you, what is 1 degrees between

friends? Could be very important. The sugar here is that 118, so just

about ready. The souffle will be put into here, that's why it will look

like a souffle. I thought it was a hat for a tiny chef. You are about

to embark on a wonderful walk, tell us about it. I am walking, the plan

is to walk 100 miles across England using two very old English parts.

The first one is a very old path, it runs right the way from

Hertfordshire through Norfolk to the Norfolk coast. And then I'm going to

walk the Ridgeway, which is apparently, it's your's oldest road.

It is 5000 years old. But not actually a road. No, an old track,

it was used by livestock drivers and centurions going back 5000 years.

It's just warning to the ground. It's an extraordinary path and takes

an extraordinary sight of old England. Starts near an old Iron Age

settlement in training in Hertfordshire and then through the

Trenton Hills. One section you walk through Chequers, the Prime

Minister's residence, which is brilliant. In no other country could

you just bumble through security. You can walk past it? Yes, I don't

think you can get very close, I think something would happen. The

cows would suddenly become electronic and you would be tasered

to the ground! LAUGHTER When you get to it... You think, a

lovely ground into Chequers but there's cameras and everything. It's

a beautiful stroll, you go through their and the North Wessex Downs and

eventually you end up at a lovely old site, the Aylesbury stone circle

in Wildschut. Why? For a brilliant charity, Stand Up For Cancer. Is a

very dynamic bunch, ultimately they are trying to find a cure. What they

are doing, they find all the breakthroughs that have happened in

the laboratories and accelerate the process, to get them into treatment.

They are doing some fantastic work. My mum passed away, she had bowel

cancer, so it is in her honour. Brilliant.

Back to the egg white, they are whisking up. The sugar is now 121!

I'm not going to argue with you. I am pulling your leg! Weep or that

into the egg whites to make an Italian meringue.

There we go! When are you starting the walk? I start on the 24th July.

I start bright and early, dawn! That's the plan! 5.30am. Although

that could change! The idea is to walk then the first day. We walk to

Ivanhoe and then carry on to Wendover. A lovely little village.

It should be fun. A few comics. My mate Jo brand is coming with me.

She has done a few walks? I walked with her on Sport Relief. That was

fun. There will be a few of us. A few family friends.

Any pubs en route? No! Not at all! Yes, there are! Quite a lot of pubs.

Lots of pubs. You really start to appreciate pubs. When you're on a

long walk and you turn up where there is somewhere to sit down, have

a cold drink and a sneak. It is really appreciated.

Well, it is a fantastic cause, that is for sure.

So, we are taking the lovely berry puree. You can do it all with

raspberry, all with strawberries, it doesn't change much. I have whisked

up a tiny bit of cream and that goes into the meringue. Normally you let

the meringue coal down a little more than this. But we haven't got the

time. I'm just going through the motions to show you how easy it is.

And you literally fold it in until there are no more egg white lumps.

Wow! Now, you're also busy writing for a new show? Yes. It is Larks In

Transit. It is all of the travel tales, the things that have happened

to plea in the last couple of years. So that is probably going into the

west end in a council of years. And you are a bit of a twitcher, I

believe? Well, I would not say twitcher, that seems to be

approaching a level of obsession but I'm a birder. So lots of opportunity

for that along the way. Look at that.

That is beautiful. You can eat this warm. Have a

spoonful warm and then have some frozen.

I will try a tiny bit of that. Oh, my goodness.

That is like some kind of berry oblivion! A berry oblivion! OK. It

goes into the freezer. It needs about 12 hours to set.

Well, we will come back tomorrow, then? No, you won't because here is

one we prepared earlier! In the time-honoured tradition, as if by

magic! So, this is a real Marie Antoinette classic? It is! The

forefounder of the craft. Yes.

So, I need a spoon. I take the middle out... Oh, is that the best

bit? No, it's not the best bit! I will then put the sauce in there.

And a few more berries on top. Look at that. It is like a Jelly

Tot, made in heaven! Yes, a few more berries on top. A strawberry there,

a raspberry there. That is very important.

And a few blueberries in the middle. Good lord.

What can you drink with this, Jane? There is a sister wine to another

wine I'm showing today it is called Black Muscat. It is a sweet wine but

superchilled with that it would be delicious.

This is delicious. To have this on a hot summer's

day... Delicious. Is that for two? No, this will do

me! Perfect. So what will I be making for Bill

at the end of the show? I'll cut aubergines into cubes

and gently fry until lightly browned and season with chilli,

I'll then stew them with ketchup, mustard and lemon juice then serve

with a grilled tiger prawn, a fresh mango and spring

onion salsa and sprinkle I'll fry a whole veal kidney

until lightly crisped and then roast in the oven with garlic,

ginger and shallots I'll roll the kidney

in gingerbread crumbs, make a sauce by deglazing the pan

with vinegar and stock and serve And don't forget Bill's fate

is down to you at home! You've still got around 25 minutes

left to vote for either heaven or hell and it is all to play for,

just go to the Saturday We'll find out at the end of

the show which dish you voted for. Now it's time to catch up

with The Incredible Spice Men. They're in Suffolk using the local

rapeseed oil to make spicy chicken These are the fertile plains of East

Sussex. In the summertime, awash with vibrant yellow flowers.

Beautiful. This is making some of the best oil man can have.

Delicious organic rapeseed oil. Us Brits are finally waking up to

the qualities of rapeseed oil. Spending more than 20% than last

year. It is such a better oil for many,

many reasons. It cooks better. It has great taste, great aroma, great

body. Warm it with lovely spices and it

turns a simple snack into a glorious feast.

Come on, chef. Let's go. Where the bloody hell are you, man?! Ah-ha!

Look what I have here, chef. This super oil. We have to do something

with it. . It's super. Gold in a bottle.

I have a crunching plan for that, chef. Chicken wings! With that oil,

this is great to make lovely, golden, crunchy, crispy chicken

wings. Shall we start? Absolutely. This is our take on a takeway. We

are cooking the wings in an unusual way, in rapeseed oil, spiced with

cinnamon sticks. Cinnamon really brings out the flavour of the meat.

This is a slow, luxurious recipe, a far cry from fast food. To start we

are making a cure. So, what we need to do is we are

going to put salt on them. It takes out the moisture so it is crispy but

then drawing out the moisture we have to add flavour. So we use

ginger, garlic, thyme, salt, and my favourite and your's, the dried red

chilli. Oh, yes! Chop a bulb of garlic and a

bunch of thyme, and bash it up in a pestle and mortar. I want to grate

the ginger with the skin on. The way that spices affect flavour, and

ginger is no different, there is a potent juice. Grate it and you will

keep all of that zing! Add six tablespoons of salt it draws the

moisture of the chicken. We are wiping the cure of once it has done

its job, so don't worry about the saltiness.

And now, when using chilli, we use dry. Whole ones add flavour. And

depth. If it is crushed, it is very hot. We are going in between.

Oh, smell that. Lovely.

Thank you. We will give this a mix and pop it

in the fridge for six hours minimum. Overnight is better but six hours is

good enough. Once the wings are infused with flavour, they are slow

cooked for three hours in a very unusual way.

There you go. Marinated! Fantastic, chef.

What is next? We confit the chicken in rapeseed oil.

Before poaching the wings wipe off the marinade, otherwise they are too

salty. The cinnamon sticks? They are in the

bottom. They stay in the oil. Giving the flavour and keeping the chicken

wings off the bottom incase they stick. In Britain we overlook the

cinnamon stick, we buy ground cinnamon but the stick gives a

subtle flavour it is better suited to meat dishes. It keeps longer and

suited well with the chicken wings. Now for the confit. We are poaching

the chicken in oil. Add enough oil to cover the wings. It looks like a

lot of oil. But it is not being fried. It will not make it greasy,

it just takes the flavour and keeps the moisture in the chicken wings!

Warm the oil up for 12 minutes on a high heat. Then pop it in the oven

at 350 degrees, and in three hours... Let's see the result. Oh,

look at that, beautiful. The wings will be delicately cooked.

Oh, melt in the mouth tender. If you are worried about them being greasy

and sucking fat, they are not. It is just surface oil. That will help to

crisps them up when we pop them into a high oven for 20 minutes until you

get crunchy, lovely skin! We are serving the wings with a crispy

coleslaw. Chef, how are your chickens, sir?

Chef, they are looking stunning! Spot on.

They are ready to roll. Lovely. Look at that.

Oh! Lovely, crispy, juicy, deliciousness. Tender as butter. Get

stuck in. Mmm... Mmm, superb. The humble

chicken wing, suddenly becomes exotic with all of the multitude of

flavours coming into it. Not a chicken nugget anymore but a

golden nugget. Golden nugget!

Still to come on today's show: Nigella Lawson makes a delicious pea

and pancetta risotto but without the rice!

Instead she uses orzo pasta and serves it with fresh parmesan.

And it's almost omelette challenge time!

You'll both need to get CRACKING if you want get

But you must not EGG-nore the rules, as I will be HEN-forcing them -

And will Bill get his food heaven, spicy aubergine salad with a giant

tiger prawn or food hell, roasted veal kidney

There's still a chance for you to vote on the website and we'll find

Chocolate! Smashing! So, Jaffa cake tart.

So, we have chocolate situate pastry. We are rolling it out to

line two tart cases. So, basic sweet chocolate pastry?

10% cocoa powder. Added.

And you are making me a franc pan in principle, although in theory it is

more enriched, so this is with creme de menthe. Sometimes it is with rum.

So, it is basically, sugar, butter, eggs, ground almond powder and flour

and then with orange zest in there. Yes.

Where are the Jaffa cakes! It's the flavour! Oh, I see, it is not like

just Jaffa cakes in a pan. That is my theory! So we are lining the

tarts. I have rolled the pastry. A top tip: Put the marble slap in the

fridge so it is chilled in the hot weather we are having at the moment.

It makes it easier to line. That is a great tip.

So, whisk this in. So you are a master patissier, you

have a fabulous CV, working in some of the best places around, for sure.

You are now, you have won a very prestigious competition? There are

various things we have achieved. Internationally. I was awarded the

Master of culinary arts, four years ago. There are only seven of us in

the UK with that accolade. And bizarrely after the show today, I am

driving up to Birmingham to help to judge the semifinal.

So you are the master of culinary arts. Which is the pinnacle? Yes. It

is by the Royal Academy of Culinary of Arts. Which is the best of the

industry. And now you are a judge? Yes, so I

don't have the pressure of competing and hopefully I get to see wonderful

talent coming through in the UK. And with are producing more and more

high quality. I am whisking up the cream. You are

making a creme anglais. So, that is custard!

In the pan we have milk and cream. It looks like a lot of process, a

lot of stuff going on, but actually this could be made at home, you

could make a big one? Yes, keep things simple, you don't have to go

to the extent that we do in our business. Just some sugar. When I

laid it to match the wine I saw you cat make the separate components in

advance and then just assemble it at the last minute.

Your marmalade. That is Dundee marmalade? There is an old tale that

Dundee created marmalade, if you like. Hence the teacher! That is my

football team! -- the T-shirt. Good colour coordination... It's an old

wives style, two chefs were stuck in the Bay and it was full of oranges

and a very canny local grocer... He got the oranges. Got the oranges and

there was basically a storm. Very canny Scottish men. The ships

couldn't move, so they offered to buy the oranges -- by the oranges.

He bought the oranges and then realised they were very bitter,

Sevilla oranges. So they made marmalade out of it and that was the

beginning of orange marmalade. We're going to pop this in the oven at 180

the 25-30 minutes. I went to a marmalade festival once. Really? As

you do. As you do. I turned up and they said were having a marmalade

festival, happy days. The marmalade is there. This mixture goes back

into the pan. Then we cook this over a low heat until it thickens,

coating the back of the spoon, approximately 82 or 83 degrees

Celsius. Everything is about temperatures, science. Don't you

have to be a lot more precise with the measurements? Absolutely, you

can't do as you do in the kitchen, we have to be much more precise.

Much more precise. The custard is now cooked. I will finish the moose

for you. Thank you, Sir! Here we have some lovely chocolate spheres.

The chocolate gets put into these little spheres and then frozen. You

can finish that off. The mousse, the creme anglaise and the whipped

cream. A lot of staring and whisking. Yes. Put these on the wire

rack, these are frozen. You freeze them because it's easier to

assemble? Absolutely. Once they come out of the oven they will have a

little lip on them, we turn them over so they flatten. I have some

orange liqueur and some stock syrup. Orange liqueur, yeah, stock syrup...

How is the Garmash? Getting there! You are creating an emulsion with

the creme anglaise and chocolate. A powerful chocolate, 70% chocolate

from a small company in Tuscany who make wonderful chocolate. There we

go, in that goes. And you are on a little project very soon? Fingers

crossed! We have a wonderful store in Harrods and very soon to do a

deal in a store not far from you, actually. Just up the road on the

edge of Marylebone. Very exciting. Hopefully it will goes well you will

be one of my neighbours. Very kind of you! That looks amazing. You have

blazed them. Look at this, superb. Look at that! While! -- wow! And you

grab the ones we did earlier in the fridge.

And if you'd like to try William's or any

of our studio recipes then visit our website:

Let me get run out of the fridge that is already decorated. You need

a very steady hand. My word, I don't want to drop this, it looks

stunning, absolutely stunning, chef! This really, really is exquisite.

There we go. You gave me the wrong one! Did I, chef?! LAUGHTER

There's more. This one's mine. Which is going to flip this up. Earlier on

we ran this across a block of chocolate to give little chocolate

flakes. Wow, wow! Don't worry, there's another one coming. This

embodies a lot of what we do in the business and touches on a bit of

nostalgia. It's a massive favourite of my young daughter, Amy Rose. She

loves the Jaffa cake! Look at that! Some orange zest. I will get a

spoon. It's like a piece of art. Seems ashamed to even try and eat

it. I don't mean it that way... -- a shame to try and eat it. I do want

to eat it. Pure edible gold, it looks stunning. It looks like

jewellery, doesn't it? Yes! He just knocked that up in minute. A drizzle

of sauce. Orange sauce. It's a fan favourite in many ways and even in

my most recent cookbook. Bitter chocolate and oranges on my

favourites. But we have? Chocolate Jaffa cake tart, the arm and custard

cream you made, baked with orange Dundee marmalade. Basically a Jaffa

cake tart! It looks gorgeous. Let's go! Bring it to there! Wow.

Looks amazing. Just before I tucked in, I just very this is beautiful,

the way the zest and the gold leaf and all of that, it looks absolutely

stunning. It seems a shame... I'm going to dive in, because this looks

absolutely delicious. Look at that. You have the mousse... The spongy

element. What have we got, the wine? It's a treat. If you are going

classic you could have gone for a tawny port but I've gone for

something slightly different. I've gone for an Orange Muscat from

California. It's 999 in majestic from Essensia. A strain of Muscat

that has an Orange River, very slow with a beautiful sweetness to it and

a real orange character that works with all of the orange flavours in

William's amazing desert. So it's rich, made in a similar way to the

way port is made. You make the wine and then add some spirits to stop

the fermentation so it's really sweet, and it's just, I don't know

what you think about it. Rich. I think I will have to eat this every

day on the book! Could you come with me? I could tag along. That would

keep you going. That is extraordinary. Everyone on Twitter

saying how much they want to actually taste this. Sorry guys,

sorry! It's delicious! It's now time for a tasty recipe

from Si and Dave, The Hairy Bikers! They are making potato crushed pork

with braised red cabbage - ah, We're going to take the potato where

it's never been before and create what we believe is a future British

classic. It is our potato crusted pork chop. And some lovely, lovely

braised cabbage. Then we are going to serve all of that with a lovely

creamy must ask -- Mustard side of sauce. This is quite indulgent so

I'm cutting the fact of the pork chop. Cover the pork chop with cling

film and give it a gentle beating to flatten a bit. While states doing

that I will get up with the cabbage. Chop up the medium red onion and

saute in butter. Take up red cabbage, take out the core and

remove the tough outer leaves before slicing nice and thinly.

It's like potato candy floss! Right, that's the potato. Prepare to be

astonished. We want these potatoes to be crispy. If we were to kind of

put these potatoes now, we would end up with an awful lot of sludge and

mess. If we take the fluid out of these potatoes, we will have nice

and dry potato rosti. Watch this. By God, there's a lot of water in those

spuds! Isn't there?! I'm just going to melt butter and it's the butter

that holds the rosti together. Unwrap your potatoes and dry and

they will fluff apart. Season. Bit of pepper. The melted butter... Pop

this onto your potatoes and if it a stir. Back to the cabbage. Once the

onions have softened, add a cinnamon stick. And about a quarter teaspoon

of nutmeg. All I'm going to do now is at the cabbage to the pan. Don't

forget, a bay leaf. And then we're going to start to add the liquid in

a minute. 150 millimetres of cider, two tablespoons of white wine

vinegar, and now we're going to temper that acidity with three

tablespoons of most provide sugar. -- muscavado sugar. A tight lid,

cover and cook slowly, for about 40 minutes. Season our chops with

plenty of salt and fresh ground black pepper. Now I want a teaspoon

of Mustard, whole grain mustard on each pork steak. This is for flavour

and to help the rosti stick. Spread it nice... Lovely recipe, this.

We're covering both sides of our chops here but our rosti is only

added to one. Take some potato, place it on your pork and you want

that covered. Looks good that, mate. It's one of those things you watch

and new thing, it's going to be quite nice, that. Brilliant, man.

Hits in butter on a large frying pan and then Friday your rosti the two

minutes until golden brown. Then flip and take another two minutes

cooking the meat side to seal the flavours. Once all four off right

there ready for the oven. Take this out to join their chums on the tray.

I bet you thought that potato was going to fall off, but it hasn't!

All we need to do now is to break that in a preheated oven at 180

degrees Celsius in a fan oven to make sure it's golden crispy and the

is cooked through. Now, look at that, that's gone right down. Now

we're going to Peel an Apple, core it and cut it into centimetre thick

slices. This is a desert eating apple. Put that in there. Stir it

through, let it cook for another five minutes. Now for our sauce,

finely chopped one shallot. We are doing that in the pan that we sealed

the crusted pork in, using the butter and all of those flavours,

the bits of salt and Mustard, it's all going to help when we make the

sauce. Right, they are nice and translucent. I'm going to put in a

tablespoon flour, mix that in. To this we add some cider and it goes

with the pork, it's just lovely! So we want one teaspoon of Dijon

mustard, one teaspoon of wholegrain mustard, one teaspoon of muscavado

sugar, just to temper the mustard and one tablespoon of honey.

Once that's reduced by half, add some cream and reduce again. That

should be done now. It certainly should. Lovely. Like a potato

armadillo. Look at that. Indeed. That sauce is

perfect with it. The potatoes are kind of sticky with the pork juices.

There's something about the method, with the potato, getting all the

goodness from the pork that really works. That goes to show the

versatility of the great British potato. And we are only just

beginning to peel it. The heaven and hell

vote is now closed. We'll reveal what you've chosen

at the end of the show. Right, let's get some

calls from our viewers! First up it is Pamela from Bexley

Heath. What is your question, please? I

have a condition, which means I have iron overload. I don't eat lots of

red meat but I have beef cheeks, I need a recipe that doesn't add extra

iron for it. That is a particular condition. I have a delicious recipe

it is beef cheek rendang. It is easy with ginger, turmeric root,

lemongrass, shallots, garlic and whizz it up in a blender. Make a

nice spice piece and fry it in oil and then add the beef cheeks in

there, also add a stick of cinnamon and cardamom and cook it out. Brown

it then add coconut milk and slowly cook it for two hours. It will be

delicious with rice. Sounds like my food heaven. What

about you, Pamela? It sounds absolutely gorgeous.

It really does. Bill, you have a couple of tweets?

Yes, I have, one is from Lozzie, 585. Good morning! What is the best

accompaniment to barbecue meats. That is for me. I think gem salads.

Grill them so that they car and then olive oil and lemon juice on top. Or

for a salad, try kohlrabi. Don't cook it raw, use a spiraliser or

grate it. A delicious salad. And Si 971. Hi guys! I have diced

lamb. What is the best cooking way for it with spireses and best wine?

Diced lamb, fry onions, make a spice for the lamb, cumin, dried fennel,

chillies and wok it up. Season it with shaoxing rice wine and cook in

diced green peppers, so make a quick stir-fry with it as well. Snoop

jiechlt Wine, I would go for a Cabernat Franck. It has a lovely

freshness with herbs with it as well.

And now to Nathan. What is your question, please? I am looking for a

savoury sauce to go with pork cheeks.

A savoury chocolate sauce to go with pork cheeks? You need a chocolate

with a high cocoa content. Possibly even 100% but you could go minimum

70%. You want something that is powerful with length, flavour and

smooth on the palette. Wines I would go for a Malbec. You

are think being the sauce rather than the protein as it is so rich.

So a Malbec, not necessarily from Argentina but Australia, or even

Chile. Happy with that, Nathan? Wonderful.

Time now for one of our foodie films!

We're only a couple of weeks away from our live broadcast from the RHS

Hampton Court flower show, so we've caught up with our garden

designer Juliet Sargeant to see how it's all going!

I'm Juliet Sergeant. I'm designing the RHS Saturday Kitchen Live

garden. Here we are very excited as a very first plants are arriving.

Here are lovely laughen terse. When you get the first plants, the garden

really comes to live. These plants, with the spring, with the new fronds

coming up, you can use them in stir-fry. Echinacea, which you can

use to make tea, which has medicine propities. And a lovely flavour. It

is early days in the garden but in less than two weeks' time, the

garden will be brimming withedible plants! Here the area is for the

kitchen and I wanted herbs nearby that they could pick and smell and

taste. Here there will be a living wall of thyme, sage, marjoram,

chives. I've picked plants that are a little bit different. I want to

inspire everybody to think about growing vegetables and not just

vegetable, actually, alledible plants, at home! That point should

be the same as that point... Ali and I are working out the finer details

of the paving. We want to avoid having nasty cuts in the paving. We

have our gaps in the plan and the paving and we have to make the

paving fit the gaps. This is mahonia. It is an ordinary garden

plant but it is ergroan, so used a lot as a filler. In the spring

months it has a yellow flower, which is delicious. But the icing on the

cake is beautiful berries, they ripe no-one the autumn time and they can

be used in jellies and jams. They are delicious. We will have those

further towards the back, mainly. They are to be seen more as crops.

The ferns in rows and the hostas in rows and get them going through

perpendicular. And another row coming through here.

As you can see, there is still loads to do to get the edible garden ready

but it will be ready on Monday the 3rd of July when the hairy bake

years are here, using ingredients not just from this garden but from

gardens all over the show. So I better get a move on! -- hairy

bakers. It looks fantastic. If you were not

excited about the garden before it is well worth a visit now.

Ching you're on 23.68 and William you've got some catching up

You both know the rules - You must use 3 eggs but feel free

to use anything else from the ingredients

in front of you to make them as tasty as possible.

The clocks stop when your omelette hits the plates.

Let's put the clocks on the screen for everyone at home please.

Go on! Go on, Ching! Whisk it up there.

. Capping fire now! This is tense! Make sure that they are cooked,

guys! And tasty. I want them tasty! -- catching fire now! Should I take

a fork or a spoon. Or a straw?! Maybe a straw.

Oh, a mystery ingredient. I don't know if this is allowed.

That is a little cheeky. It is technically after the time is up.

Egg and chocolate?! It is definitely cooked.

It hasn't got an omelette shape but... It looks scrambled! We love

our eggs raw in China. You get more nutrition like this.

It's not happening. You didn't fancy it? No.

. William? You asked me yesterday about putting chocolate with it, so

I did it. William, you are up there for the

time being. Ching, no way that is an omelette.

You are in the bin. Ready... Gone! I preferred my old

So will Bill get his food heaven, spicy aubergine salad with a giant

tiger prawn or food hell, roasted veal kidney

We'll find what you voted for, after Nigella Lawson makes her pea

and pancetta risotto without the rice!

I'm starting off with some garlic oil.

Now, I'm making a pea and pancetta risotto. No rice is involved but

we'll come to that. So here goes with some pancetta. Quite a lot.

A very good night-time stand by. Anytime stand by! So, once my

pancetta cubes are bronzed and ripe. I'm going to add my frozen peas. No

need to that you them. In they go. I want to mix these into the

pancetta. Just so they lose the frozen look

and maybe suck in some of those gorgeous, salty juices.

You will be amazed by the fact, I think, that I'm cooking my pasta

straight here in the pan. I said it was a pasta risotto, and I'm using

pasta that looks like rice, although it is called orzo. In it goes...

Where areas normally, you have to bring copious amounts of water to

the boil and tip in pasta, now I put the pasta in and add some water. I

think it is often easier to do this by ratio. So I have about a cup and

a quarter of that pasta around I'm going to add about twice that, 2.5

cups of water, recently boiled. In it goes.

This takes half the time to cook than risotto, and there's no

stirring! Add a bit of salt... And all I'm going to do is let this come

to a boil and turn it down to a simmer. It will be cooked when all

of the water is absorbed and you will see my new modish way of

cooking pasta, very chicosso, as they say in Italy!

Now it's all ready and I'm not going to drain it. The starch from the

pastor has oozed out into the scant cooking liquid that remains, forming

its own sauce. Normally use Prozac starch like water down the sink. Add

a tiny bit of added gloss with some butter, and you have to have some

grated Parmesan. It's a great thing to cook when you're tired and

children are tired. That sound just makes me feel

soothed, and I'm salivating. My Italian friends tell me this way of

cooking pasta is all the rage in Italy right now.

In this goes... I am so much more girls night in

rather than a girls night out kind of a person. Hello.

Obviously if I have a friend coming over in the week, I'm not up to any

heavy lifting in the kitchen, but if I can, I love to go out and buy a

special ingredient so I can rustle up a treat. Today, espresso liqueur

is calling me. See you soon, bye-bye.

Since the person coming over has a sweet tooth, pudding is a priority.

I'm making a tiramisu. This is a version of tiramisu. One of the

great virtues of this version is it takes only moments to rustle up. I

start of with some ladies fingers and break them into pieces and break

them into the bottom of some glasses. I had some espresso liqueur

to already made espresso coffee that has cooled down and pour this over

the sponge fingers. Just to help the soaking process

start, I do squished the biscuits down into the liquid.

To make the topping, I start off by breaking an egg and whisk the egg

white until it is properly thick. I put some ask a pony into a large

bowl and then I drizzle over some masala followed by some sticky honey

and then beat altogether with a wooden spoon.

Finally I followed the egg whites into the mascapone mixture and spoon

this onto the biscuits. I try to create a whipped up perfect, which

will look so beautiful and I dust them with cocoa later. But for now I

just stick them in the fridge, and unlike a proper big tiramisu, they

need no more than 20 minutes. Right, time to find out

whether Bill is getting his food Yes! With a wonderful tiger prawn

heaven could aubergine! Yes! With a wonderful tiger prawn

with mint, mango salsa and the flavours you love. Or it could be

held. Yes. This beautiful veal kidney roasted with caramelised

shallots, wine vinegar, stock, ginger bread crumbs and a creamy

polenta. Right, OK... The vote is in and it went 71% to 29%. An

overwhelming. Landslide. Which I did it go? Hazard I don't know, I don't

know! Lets hope... They went for heaven! CHEERING

Get rid of them. Not that it wouldn't have been delicious. I'm

sure, but nonetheless better to have heaven.

We have aubergines. Thank you to everyone who voted. Aubergine, we're

going to cut them up. This is a lovely way to use aubergines and

they are one of your favourite vegetables. Everything about them,

their shininess, the look of them, the texture. It looks a bit like the

chocolate. Stunning things. And all the different ways you can use them.

I sometimes, just grow them in a sandwich sometimes with a bit of

cheese. Really?! I love them. Wonderful Malaysian dishes that use

aubergine. They are just incredible. The King, a king among vegetables.

Do you grow them? No, we don't. We have a lot of animals in the house

and they go in the garden, so they wouldn't last long. Rabbits,

chickens and ducks, so we limited to what we can grow in the garden. But

we would do if we didn't have a menagerie. They love aubergines,

ducks. I just made that up! LAUGHTER It's what they live on in the wild.

Somebody out there probably believes his. Probably they do, exactly, yes.

A little touch of oil into the pan. Am I in the way? Just be careful, it

might be spitting a bit. Fantastic. In it goes, fantastic aubergine,

quite a bit of oil in the but then I will train it. -- tempted. I am very

impressed with the uniform size of the jumps. If it was me, they would

have been some weird geometric shapes but that is quite

extraordinary, look at that! A little bit of colour on there. This

jumbo tiger prawn... Just going to give it a bit... I can turn my hand

to anything, except chopping them up! Jumbo tiger prawn. What I'm

going to do is take the head off, that could be used for a sauce or

something like that. Cut it in half like so. You can do this on a

barbecue, ideal for a barbecue to stop its like you've got a tennis

racket and we strongly with razors and just run like that. Amazing, I'd

love to do that! Take out the intestines. A little bit of oil in

the pan here. And in it goes. Going to back it up full blast. Will you

be taking your aubergine damages on your work? Hazard definitely. It

might be a bit complicated for the walk, actually.

It might be something simple, a hearty breakfast or a sandwich on

the way. A little bit of mint cake or something. Can't go wrong with

that. You can walk for miles on just one mouthful of that! LAUGHTER

Amazing, that is. Fry them off and wants their

coloured, put them in the colander to drain a little bit. Obviously it

would take a little longer. Leave them to drain for five or ten

minutes extra moisture and that comes out of it. Back into the pan.

Yes. For time reasons I'm not leaving it in there for long. Back

into the pan and then turn the heat down and gently stew it with lemon

juice. Is this to get the bitterness out? Soften up a bit? Yes, and it

really helps with the seasoning, lovely, keeps it really fresh.

Smells fantastic. These chefs have been mango salsa on the go. Yes.

Mango and chilly. Thank you. You love chilly. Yes. Grain mustard,

whole grain mustard and ketchup. The ketchup adds a little sweetness and

brings it all together. Of course. We then stew this for five or ten

minutes and you end up with this. Right, OK. Flip these over. I have a

chef's fingers, so I can do that. And for the mango... We just need a

touch of oil. A wonderful colour as well, beautiful. It is, fresh and

zingy and vibrant. And they asked or cupboard ingredients, ketchup,

mustard. Giant prawn! LAUGHTER I always have a giant prawn hanging

around, as you do, just in case you have friends round! Prawns, make

sure they're not overcooked, because otherwise they end up being a bit

chilly. Yes. -- chewy. And here, the lovely vibrant mango, the mango

slightly underripe or even a green mango would work well. Would a

papaya work? Yes, green papaya, it would work perfectly, I love the

green papaya. That looks fantastic. In the mango Zaza we have the mango

diced up, a little bit of mint for freshness, spring onion, some lovely

chilly. Lime juice. A lovely contrast of flavours. A little lime

juice... There we go. Look at the colours, they are wonderful, aren't

they? Yes. The lime juice brings it together. And we finish off with the

prawns, which are a little bit hot. I'm going to take the shells off. It

is hot! Asbestos fingers! There we go, there are's one. That smells

fantastic. Right, here we go. Jane wants to get

the wine, I think. We have a treat on the wine front, I'm sure. I was

talking about the some of the parts of this recipe, the wonderful chilli

in the aubergine and the mango in the south. I've gone for a German

reasoning. This is Doctor Wagner reasoning from Waitrose and it is so

pure and fresh. It goes with all the fruitiness of the South. It is great

with seafood, fantastic with the tiger prawn. Thank you, what a

gentleman! Time to tuck in. Just going to try a little bit of this

aubergine and salsa because it looks delicious. So lovely and fresh.

Fresh and zingy. The lemon juice... The mango not entirely ripe so it

has a bit of sharpness to it. Have a sip of wine, this is amazing. It is

a precursor to next week, the 1st of July, the beginning of 31 days of

German reasoning where retailers and restaurants around the country are

doing offers on this style of wine. Really great and underrated. Getting

in early with our celebrations. Amazing. Really nice. Absolutely in

some kind of food heaven, so thank you! Cheers! Cheers! Cheers!

Brilliant, brilliant. Very important to look in the eyes.

Absolutely smashing. That is all from us today on Saturday Kitchen

live. Thanks to our fantastic studio guest, Karim, William Kiely, Jane

Parkinson and of course, Bill Bailey! Of the recipes from the show

are available on the website. Next week The Hairy

Bikers are at the helm! And don't forget Best Bites tomorrow

morning at 10am on BBC2 -