:00:00. > :00:30.I'm Michel Roux and this is Saturday Kitchen Live!
:00:31. > :00:39.It's wonderful to be back again, and I've got a superb line-up
:00:40. > :00:45.for you this morning, so don't go anywhere!
:00:46. > :00:47.Cooking live in the studio today - the impressive
:00:48. > :00:52.Frederick Forster and someone who almost needs no introduction,
:00:53. > :01:01.Good morning. Good morning.
:01:02. > :01:08.Gennaro you have been here loads of times before, more than me.
:01:09. > :01:24.But, Freddy, it is your first. What are you cooking for us? I am cooking
:01:25. > :01:34.a dish with ceps and a classic sauce.
:01:35. > :01:37.I am cooking a classic ragu Bolognese.
:01:38. > :01:41.Also coming up on today's show: We've got a smorgasbord of TV
:01:42. > :01:43.delights from Rick Stein, Brian Turner, James Martin,
:01:44. > :01:47.Ching-He Huang Ken Hom Our special guest this morning has a soulful
:01:48. > :01:49.voice that's been compared to all the greats, like
:01:50. > :01:58.She's been busy working on her fourth album,
:01:59. > :02:07.It's great to have you on the show. Thanks for having me.
:02:08. > :02:10.Your album's called 'Super Woman', are you a 'super
:02:11. > :02:22.I can do a very good roast dinner. I will be there tomorrow! I will do
:02:23. > :02:41.Rebecca, what is your idea of food heaven? Salmon.
:02:42. > :02:47.And food hell? Blue cheese or lobster.
:02:48. > :02:51.Blue cheese or lobster? I can't believe you don't love lobster? You
:02:52. > :02:58.are not double bluffing me? No, I really don't like it.
:02:59. > :03:01.For food heaven today I'm going to pan sear a salmon fillet,
:03:02. > :03:03.make a rocket condiment and serve with ceps, garlic,
:03:04. > :03:06.yellow tomatoes and crispy parsnips, but if the vote goes
:03:07. > :03:08.to food hell then it's a lobster and Roquefort gratin.
:03:09. > :03:11.I'll take the meat from the cooked lobster, then use the shells to make
:03:12. > :03:14.a sabayon sauce and finish by whisking in the blue cheese.
:03:15. > :03:17.I'll serve on top of a bed of wilted watercress and spinach.
:03:18. > :03:20.But you'll have to wait until the end of the show to find
:03:21. > :03:29.If you'd like the chance to ask any of our chefs a question today
:03:30. > :03:32.then you can by calling: 033 0123 1410.
:03:33. > :03:34.then you can by calling: 0330 123 1410.
:03:35. > :03:39.we'll also ask you if you'd like Rebecca to have food heaven
:03:40. > :03:43.You can also get in touch through social media
:03:44. > :03:47.But if you're watching us on catch up then please don't
:03:48. > :03:57.Right, on with the cooking, Freddy, what are we doing?
:03:58. > :04:06.So, we are doing Dover sole. You are making a salmon mousse.
:04:07. > :04:12.I am? Eabsolutely. Right, chef, I'm on it! We are using
:04:13. > :04:17.a beautiful sustainable Dover sole. You could use lemon sole. I have
:04:18. > :04:21.taken the fillets from the fish. I have battered them out thinly. I
:04:22. > :04:25.will place the mousse down the centre and roll it up into a
:04:26. > :04:28.paupiette. I will poach that with a little bit much fish stock and
:04:29. > :04:31.vegetable stock. It sounds delicious. The salmon
:04:32. > :04:37.mousse is a classic. Very much so.
:04:38. > :04:41.So salmon, egg white, seasoning and blitzed up.
:04:42. > :04:46.That's right. This is a special dish to me. When I won the Roux
:04:47. > :04:51.scholarship a few years ago, this was the dish you told me to do.
:04:52. > :04:56.This was the dish for the final? Thankfully, it came out well.
:04:57. > :05:04.It came out on top. I remember it as if it were yesterday. You served a
:05:05. > :05:10.little risotto with it. Gennaro, you would have loved it!
:05:11. > :05:14.Freddy, you went to college with Jamie.
:05:15. > :05:19.Yes, he was a couple of years below me. But yeah, a nice guy.
:05:20. > :05:25.Westminster College! I remember that place.
:05:26. > :05:29.We should give them a plug. The catering colleges don't get enough
:05:30. > :05:40.plugs, they do a very good job in this country! Now I have the mouse
:05:41. > :05:46.down the centre. I am making it into a little roulade.
:05:47. > :05:49.And the mousse is very simple, the salmon is pulsed up with a little
:05:50. > :05:54.bit of seasoning and some cream. Absolutely.
:05:55. > :05:59.Now I am taking little sticks to keep them together.
:06:00. > :06:03.Really nice. I will prepare chopped shallots for you and herbs.
:06:04. > :06:09.What are you doing at the moment, Freddy? Where are you? You have
:06:10. > :06:19.travelled the world as a chef? Obviously I work at The Pont de la
:06:20. > :06:25.Tour. A restaurant that cooks classic dishes.
:06:26. > :06:30.It is iconic at London bridge? Very much so.
:06:31. > :06:36.I am also involved with charity work, I try to do stuff for
:06:37. > :06:40.children, I try to do a lot of work in Estrada Sierra, to help the kids
:06:41. > :06:45.out there. We are taking part in a dinner soon,
:06:46. > :06:51.it is for a charity to help children to give them a better life. So I
:06:52. > :06:58.will be cooking for them. So anybody who wants to participate and get out
:06:59. > :07:04.there, go to the D and D website and help out for charity.
:07:05. > :07:06.I will go! I know you have a few kids, so it will be great for you to
:07:07. > :07:11.come down. Lovely.
:07:12. > :07:15.So, I have the stock in here. I will bring this to the boil that will
:07:16. > :07:21.cook for about seven to eight minutes.
:07:22. > :07:27.Brilliant. You mentioned the Roux scholarship but you have won a few
:07:28. > :07:31.others? I have won a few but I just love cooking and I'm passionate
:07:32. > :07:36.about food. If you are passionate about something, you tend to be
:07:37. > :07:38.successful. I have had good training, people like you have
:07:39. > :07:43.trained me very well. So I cannot take all the credit.
:07:44. > :07:51.But you have worked in some of the best kitchens in Britain, even the
:07:52. > :07:55.world. You have travelled? . I have worked in barb Barbados and Dubai
:07:56. > :08:01.are, on the basis of that I have turned my thoughts to writing a
:08:02. > :08:07.book. I will add the love of French cooking with my heritage from west
:08:08. > :08:10.Africa, and spices were Dubai, so that is what I'm working on.
:08:11. > :08:22.Calls are charged at your standard network rate.
:08:23. > :08:32.So that's really exciting. Working on a book, and cooking at the Pont
:08:33. > :08:37.de la Tour. Yes.
:08:38. > :08:41.What are you cooking at the moment? We are working on seasonal dishes.
:08:42. > :08:45.Working on the mushrooms, and slow cooking. I am a lover of that.
:08:46. > :08:53.Great. Now, what here? We have the chopped
:08:54. > :09:03.shallots here. And then a little chant recommends. You cow awe oyster
:09:04. > :09:09.mushrooms, ceps, black trompets, anything in season. He has so much
:09:10. > :09:13.passion! The way he is doing things. I just love you, Frederick. This is
:09:14. > :09:18.the proper way of cooking. You put in your heart and soul. You must
:09:19. > :09:26.have had a good teacher! I've had a few. And you guys are infectious, it
:09:27. > :09:31.is running through me here! So, the shallots and the mushrooms, cooked
:09:32. > :09:34.with the butter, don't overcook them. A little stock in leer too.
:09:35. > :09:40.That is fine. I will check the fish now.
:09:41. > :09:45.So the fish has had about seven minutes.
:09:46. > :09:49.That is smashing. The good thing about the recipe is lots of this can
:09:50. > :09:55.be done in advance. The sole can be rolled and popped in
:09:56. > :10:01.the oaf when you need it. I like to take the fish undercooked
:10:02. > :10:05.and let it rest for a minute or two. Like the meat, you cannot cook it
:10:06. > :10:10.and serve it immediately. You must let it relax.
:10:11. > :10:14.That is something that does not always come across, you should rest
:10:15. > :10:19.fish after you cook it. We always talk about resting meat but resting
:10:20. > :10:25.the fish is important. It is important as resting the meat.
:10:26. > :10:31.So, the shallots are in here as well. With the juice from the
:10:32. > :10:37.cooking from the paupiette. With some wine. I will reduce that
:10:38. > :10:42.down, get a glaze and get it going. So all the flavours of the braising,
:10:43. > :10:46.the fish stock, the white wine, and the shallots.
:10:47. > :10:55.Very much so. It will be reduced and hopefully
:10:56. > :11:05.make it a tester dish. This dish... He still calls semi-
:11:06. > :11:09.how wonderful! The last time I called you Michel, I got into
:11:10. > :11:13.trouble. I will not do that again! So, back to the sauce. A little bit
:11:14. > :11:17.of cream in here with a little bit of butter. This is a Rish dish but
:11:18. > :11:22.it can be light. It is important when you make the dishes, you are
:11:23. > :11:25.using butter and cream but it is light in terms of how much you put
:11:26. > :11:32.in it. It is rich from the ingredients but
:11:33. > :11:35.the sauce is light, the sauce is not a heavy cream sauce.
:11:36. > :11:40.Absolutely. Beautiful.
:11:41. > :11:45.I will pull the toothpicks out. God, this smells great. You are
:11:46. > :11:50.going to enjoy this one. Since my days of working with you
:11:51. > :11:54.many years ago, I never thought we would cook together in this format,
:11:55. > :12:01.so for me this is a special day. Bless you.
:12:02. > :12:08.I will drain that out now. Lovely. Fantastic. We have lots of time,
:12:09. > :12:16.Freddy, we are racing ahead. You know me, chef! I useded to have
:12:17. > :12:24.to rein you back to say slow down! We lay that down nicely. And the
:12:25. > :12:28.mushrooms are so much in season. It is a beautiful time for the
:12:29. > :12:33.mushrooms. You pick them all the time.
:12:34. > :12:43.The next time you go, take me. Why not! We need a little bit of
:12:44. > :12:52.lemon zest. From the Microplaner? Yes.
:12:53. > :12:58.Put the herbs inside now. I have chives and parsley but you
:12:59. > :13:03.could use tarragon or chervil. Soft herbs. A little bit of the zest of
:13:04. > :13:11.the lemon to give it a fragrance. Mmm! That is great to put it in the
:13:12. > :13:15.last second to get all of the lovely lemon oils.
:13:16. > :13:21.. We are almost ready to go. The sauce on top and we are there.
:13:22. > :13:28.. A little ice there to cool it down.
:13:29. > :13:32.That's a good idea. It cool it is down and stop it is from splitting.
:13:33. > :13:36.Yes. That is simplicity and great, great
:13:37. > :13:44.flavours. You don't need too much. It is rich
:13:45. > :13:48.in flavours. It is a classic recipe but a great reminder you can do them
:13:49. > :13:58.yourself. And I'm a great lover of classic cuisine.
:13:59. > :14:01.A little bit of watercress to add a pepper flavour as well. That is
:14:02. > :14:14.brilliant. So what do we have here? Here we
:14:15. > :14:22.have a paupiette of sole with salmon mousse and a mushrooms with a creamy
:14:23. > :14:28.sauce. Dive in.
:14:29. > :14:38.There you go, you are getting spoiled today! Until me surprise!
:14:39. > :14:40.Oh, God! That's lovely. Really, really lovely.
:14:41. > :14:45.Well, Freddy's perfect paupiette needs a wine to go with it, so let's
:14:46. > :14:48.It's wine harvesting time, so she's taken a trip to Tentenden
:14:49. > :14:59.to go grape picking ? nice work if you can get it!
:15:00. > :15:06.Today I am in Kent, the garden of England. It's harvest time. Before I
:15:07. > :15:08.head off to find some wines, what could be better than a stroll
:15:09. > :15:39.through an English vineyard? Frederick's sole is a beautiful dish
:15:40. > :15:44.and suits a refined style of white wine. Given the recipe's French
:15:45. > :15:49.roots, if money were no object I would be reaching for a bottle of
:15:50. > :15:56.Grand or white burgundy such as this. But I am afraid my budget
:15:57. > :16:05.won't quite stretch to that. I found a less expensive alternative that I
:16:06. > :16:11.think perfectly fits the bill. It's the Chatel Buis Montagny also from
:16:12. > :16:18.burgundy. Burgundy's most famous wines all come from an area called
:16:19. > :16:24.the Cote Dor. But where this wine is from you will find similar flavours
:16:25. > :16:28.at a more affordable price. So first and foremost this wine is
:16:29. > :16:34.light enough not to overwhelm the delicate flavour of the sole on the
:16:35. > :16:37.salmon mousse. The crisp green apple acidity will cut through the
:16:38. > :16:42.richness of the buttery sauce. At the same time, the wine's creamy
:16:43. > :16:49.mineral character will work really well with those earthy wild
:16:50. > :16:53.mushrooms. So, Frederick, it may not be Grand or Premier, but I hope you
:16:54. > :16:58.will agree this is a great match for your sensational sole.
:16:59. > :17:03.Cheers. Really good. It is lovely. Really
:17:04. > :17:07.lovely. It is. Beautiful flavours. A great combination, as well. Yeah,
:17:08. > :17:18.very fresh and clean. It works very well. Good balance and acidity. A
:17:19. > :17:21.perfect marriage. It's French. Oh! It's good, it's the best.
:17:22. > :17:28.Gennaro, you're cooking for us shortly, what's on the menu?
:17:29. > :17:36.A classic ragu and a lovely incredible foccacia.
:17:37. > :17:38.And there's still time for you at home to ask us
:17:39. > :17:46.Or you can tweet in a question using the #saturdaykitchen.
:17:47. > :17:49.Now let's join Rick Stein on his culinary trip around Germany.
:17:50. > :17:55.He's in Dusseldorf today trying the traditional dishes.
:17:56. > :18:09.And researching his German family tree.
:18:10. > :18:15.I am driving south now in our old camper van to doesle Dover where my
:18:16. > :18:19.relatives come from. It's here I am meeting up with my son Jack because
:18:20. > :18:27.he is very keen to get to grips with our German heritage.
:18:28. > :18:33.Hello, how are you? Very well. Very nice to see you. How is Germany?
:18:34. > :18:40.It's good, really good actually. I bought you a beer. I know how much
:18:41. > :18:46.you don't like flying. Morbid fear of flying over. How has it been?
:18:47. > :18:51.Great, absolutely fantastic. I am keen to get into a beer house. Yeah.
:18:52. > :18:56.Is it true they keep filling you up until... Apparently if you want to
:18:57. > :19:05.finish you have to put a beer mat over the top.
:19:06. > :19:12.It's Fathers Day today, an excuse for all dads to get a bit merry.
:19:13. > :19:18.Germans really need an excuse to do something a little naughty. It's
:19:19. > :19:28.true. And this pub is probably the best known pub in the whole of
:19:29. > :19:32.Dusseldorf. Looking at that dark beer, just thinking that everybody
:19:33. > :19:36.seems so sort of like relaxed, don't they? Yeah, if this is in England
:19:37. > :19:40.this many people drinking in the sun in the middle of the day it would be
:19:41. > :19:45.a recipe for disaster but they all seem happy. They're almost like I
:19:46. > :19:50.would like all English people to be. In other words, polite and sort of
:19:51. > :19:54.well-mannered and friendly. They still enjoy life and still like to
:19:55. > :19:58.have a drink and eat food but they don't necessarily want to throw it
:19:59. > :20:03.up or launch glasses of lager at you. Exactly! I am afraid at my age
:20:04. > :20:08.I would be with them because, you know... At my age I would sooner be
:20:09. > :20:21.with them, as well. Let's see if we can get a drink.
:20:22. > :20:34.Got money? I haven't got any money. Can we have some money, please!
:20:35. > :20:42.It's just an observation, but I thought it worth a mention, that
:20:43. > :20:48.each barrel of this fabulous beer lasts an average of half an hour.
:20:49. > :20:54.Half an hour for a barrel this size! And it's an old recipe, not an old
:20:55. > :20:58.beer. Apart from the excellent beer these
:20:59. > :21:04.brewhouses do really good food. This is a specialty of the house, pork
:21:05. > :21:12.knuckle, with spices and then baked. It's for the serious trenchmen and
:21:13. > :21:20.served traditionally with coleslaw. While the revellers were outside
:21:21. > :21:23.enjoying the sunshine, Jack and I met up with cousin Paul who is
:21:24. > :21:29.pretty hot on the Stein family history. It's a fitting location to
:21:30. > :21:35.meet up as the early Stein family made a fortune out of booze. Well,
:21:36. > :21:49.that's you. That's me. That's my dad. That's my great-grandfather and
:21:50. > :22:00.great-great grandfather. This is? Do you see a family resemblance there?
:22:01. > :22:04.In this area here I can see it. You are the same generation down the
:22:05. > :22:08.line? He was the one that built the whole Stein business up almost,
:22:09. > :22:17.wasn't he. I can't read it upside down. Julius. He moved to London. He
:22:18. > :22:26.was sent there. They wanted to open a branch of the Stein brothers
:22:27. > :22:32.business in London. My father, Erik, that's what he took on. It's really
:22:33. > :22:36.nice to... I like it on the back of an envelope! Why didn't they return
:22:37. > :22:44.then back to Germany? Why did they stay in England to found our
:22:45. > :22:49.generation? I mean, I think actually they became British. Because the
:22:50. > :22:58.problem was that my grandfather and my father Erik were there in the
:22:59. > :23:02.First World War in London and being German they were totally - I mean,
:23:03. > :23:06.they had bricks thrown through the front window at their house in
:23:07. > :23:09.Walton on Thames and people shouting at them in the street. I think they
:23:10. > :23:14.decided we don't want to be German. We don't want to be associated with
:23:15. > :23:20.all that... Like our Royal Family? Like the Royal Family, well, I
:23:21. > :23:26.suppose so, yeah. My aunt, two days before she died she started speaking
:23:27. > :23:30.in German again. All her life, you know, she didn't want - simply
:23:31. > :23:44.because they were ostracised in the First World War.
:23:45. > :23:53.Wow! Look at that. That's not a very British food! The
:23:54. > :23:57.gravy is exquisite. Really thick and concentrated, but also you have
:23:58. > :24:03.great crackling. It's coated in spice. A combination
:24:04. > :24:08.of this lovely fatty pork, the crackling, and this coleslaw which
:24:09. > :24:14.seems to be just made with vinegar, a really good contrast. Goes very
:24:15. > :24:17.well with beer. I couldn't see the resemblance
:24:18. > :24:21.earlier on but after a couple of beers you start to look more alike.
:24:22. > :24:57.I might get a quick picture of you. Same hair, for sure.
:24:58. > :25:01.That pork knuckle looked delicious, and it's inspired me to cook
:25:02. > :25:03.with another slightly unusual cut of pork,
:25:04. > :25:09.along with my version of a sauerkraut, using turnip!
:25:10. > :25:19.The cut I am going to use is a pork rib-eye steak. Lots of fat in it.
:25:20. > :25:25.You can see that. That's going to cook... I always notice that with
:25:26. > :25:28.pork. It's a fatty meat. This is going to cook down and be delicious.
:25:29. > :25:34.I want to the get it on the grill straight off like that. It's going
:25:35. > :25:37.to even maybe burn a little bit so you get that Smokeyness. It's
:25:38. > :25:43.really, really lovely, lovely flavours. I love it when it's got
:25:44. > :25:46.the lovely fat and when you cook it, it melts and gives a lovely flavour
:25:47. > :25:54.inside. It gets through the meat. Absolutely. Lovely. It's wonderful.
:25:55. > :26:00.To go with it Sauerkraut made with turnip. Have you had that before? I
:26:01. > :26:05.don't think I have. Sauerkraut is traditionally cabbage fermented with
:26:06. > :26:09.salt or brined in salt. But I do it with turnip, it adds another
:26:10. > :26:18.dimension. It's peppery. I don't ferment it for too long, about three
:26:19. > :26:27.or four days, no more. It retains its freshness and pepperiness. Also
:26:28. > :26:33.the turnips are fantastic to cook the tops with garlic. Sea salt on
:26:34. > :26:40.there and crushed juniper berries, as well. I always put that with like
:26:41. > :26:45.carrots. Juniper and carrots. Very nice. Honey, as well. Leave that for
:26:46. > :26:48.three or four days. Then you end up with that. Nice. Congratulations on
:26:49. > :26:53.the new album. Thank you. Going well? Yeah, it's going well so far,
:26:54. > :26:59.yeah. Fingers crossed. Happy with it? I listened to a few bits of it
:27:00. > :27:03.late last night after work. Your voice is unbelievable. Thank you.
:27:04. > :27:09.It's utterly delicious. Thanks a lot. Really. As delicious as this
:27:10. > :27:15.lovely peace of meat. Thanks a lot! Looks really nice. I will take that
:27:16. > :27:21.as a compliment. The album is different from the last one. It's
:27:22. > :27:26.not the same, is it? In many respects, tell us more. It's an
:27:27. > :27:30.uplifting album, it's a positive empowering album. It's like a
:27:31. > :27:36.follow-on from the first album Heaven. I took time on it, perfected
:27:37. > :27:43.it. I wanted it to be better than what I have done before. The bar
:27:44. > :27:47.isset up here. Thanks. I am getting a big head here! I am only saying
:27:48. > :27:54.what I feel. The bar was set high. Your voice is incredible. Thank you.
:27:55. > :27:59.I am going to warm this turnip up in beer. Nice. Do you like beer? I
:28:00. > :28:06.prefer wine, but beer will do! Depending on what is in. You are
:28:07. > :28:12.being very polite. There we go. What could you use as an alternative to
:28:13. > :28:16.beer, chef? A dry white wine. Or even cider, a dry cider works well.
:28:17. > :28:23.There we go. Turning that together to get a
:28:24. > :28:30.charred effect on the pork. Almost Smokeyness on it, as well. The
:28:31. > :28:38.garnish for this, I have minced pork and some pork liver. I thought that
:28:39. > :28:45.might make you go... I am going to flavour it with sage. Would you
:28:46. > :28:51.always use fresh sage? Always use fresh herbs where possible. I think
:28:52. > :28:57.you get maximum flavour out of it. You have a tour coming up, I
:28:58. > :29:01.believe? I have, yeah. Tour in the UK and the big date is the London
:29:02. > :29:05.Palladium that I am excited about. Really excited? I am, yeah. Can't
:29:06. > :29:10.wait. It's going to be fun. It's going to be a fun tour this. You
:29:11. > :29:13.enjoy touring? I love it. The big crowds and instant feedback? Yeah,
:29:14. > :29:19.it's great. Salt in there and pepper. Obviously if you don't like
:29:20. > :29:25.liver you can leave it out. You have moved to Paris. I have moved to
:29:26. > :29:30.Paris, yeah. Maybe we should carry on in French? Oh, no, now! It was a
:29:31. > :29:35.bit of a rash move, to be honest. I don't really know much French. But I
:29:36. > :29:40.am learning. Why Paris then? I just fell in love with it. I love the
:29:41. > :29:46.architecture there. It is beautiful. It's a beautiful city, yeah. It is a
:29:47. > :29:49.stunning city. Really stunning. It's one of my favourite cities. I am
:29:50. > :29:54.going to get in trouble for what I am about to say, but the only thing
:29:55. > :30:06.that is wrong with Paris is that it's full of Parisians. Wow! Oh! And
:30:07. > :30:12.scousers now! Yeah, I am going to get a load of Parisians on the phone
:30:13. > :30:18.now. I found them really nice. I don't know if it's because we don't
:30:19. > :30:23.can't understand one another. But are really nice. So, you are there
:30:24. > :30:29.with your family? I am, yeah. With the children. Yeah, I am. Are they
:30:30. > :30:35.settled in, have they started to eat the French way, snails? They tried
:30:36. > :30:40.snails. They found that funny. The baby actually had one but she did
:30:41. > :30:45.spit it right out, I will be honest. The other kids were fine and felt
:30:46. > :30:46.really cultured. They're really getting into it.
:30:47. > :30:58.I will have French children. It's a huge advantage. They will be
:30:59. > :31:01.immersed in the culture and hopefully a second language will
:31:02. > :31:05.come easily to them. They will pick it up really quickly.
:31:06. > :31:11.I hope so. I have started to get them to help
:31:12. > :31:20.me in the kitchen. And snails are so good. I love them.
:31:21. > :31:27.I didn't try them, the kids did! I don't know why people say "snails?!
:31:28. > :31:32." They are so good. Now, the pork is off the grill. It's
:31:33. > :31:37.going to rest. We have our lovely soar route. Warming through in the
:31:38. > :31:43.beer. I have blanched the outside of the
:31:44. > :31:48.cabbage leaf in boiling water. Would you do with just a second with
:31:49. > :31:53.the cabbage leaf? Literally a couple of minutes in the boiling salted
:31:54. > :31:59.water and then into the iced water to fix the green, so it does not
:32:00. > :32:04.overcook. If you don't have mince, use sausage meat. If you don't like
:32:05. > :32:08.liver, leave it out. Chef, could you use another
:32:09. > :32:17.vegetable in season, like oil Rabbie, or celeriac? Absolutely. Oil
:32:18. > :32:28.Rabbie is a great alternative. You can use Daikon.
:32:29. > :32:32.-- kolrabi. Oops, that must be switched off.
:32:33. > :32:39.It's not working. Yes, we have a click... No! It is like my house!
:32:40. > :32:43.Move on chef. It doesn't matter, we can do without the juice.
:32:44. > :32:50.So, where did this all start for you? My singing? Or moving to Paris?
:32:51. > :32:57.No, not moving to Paris, your career! I've always wanted to sing
:32:58. > :32:59.since I was a little girl, really. My earliest memory is of trying to
:33:00. > :33:06.write songs. Really? Yeah, it is something that's
:33:07. > :33:12.always stuck with me, really. It was an escape when I was a kid. I would
:33:13. > :33:22.escape into my music, escape into writing. I've always been musical.
:33:23. > :33:27.And... Hang on, let me get this here, the cabbage need an hour in
:33:28. > :33:32.the cooking liquid to cook all the way through.
:33:33. > :33:43.It looks lovely. It is really nice, cabbage, pork and
:33:44. > :33:51.It is lovely. There is a feel to the show today with the pork and the
:33:52. > :33:58.cabbage. Yes. Now we are going to slice this
:33:59. > :34:04.and let it rest. And then all of the extra juices will come out.
:34:05. > :34:13.And there, a nice crispy end there. Wow! Smells good, doesn't it? Yes.
:34:14. > :34:21.And you can serve the pork pink. That is not a problem. It is lovely
:34:22. > :34:25.and juicy. Beautiful. Lovely slices of pork, the best bits
:34:26. > :34:29.are the caramelised on the edge there.
:34:30. > :34:37.And if I got the gas on, I could have reduced this down a tiny bit.
:34:38. > :34:41.I need to manage that on here! This is basically the braising juice of
:34:42. > :34:50.the cabbage it has the lovely pork flavours. Yum! There we go, Rebecca.
:34:51. > :34:54.Dive into that. Try the cabbage. I know you don't like liver but you
:34:55. > :34:58.don't really taste the liver in there. It just adds to the pork
:34:59. > :35:04.flavour. I don't think I don't like it, it is
:35:05. > :35:11.the idea of it for people. It is the kind of squeamish thing.
:35:12. > :35:14.Yes. Oh, it's nice. But I can taste the liver a little bit but it is
:35:15. > :35:19.still very, very, very nice! So what will I be making for Rebecca
:35:20. > :35:22.at the end of the show? It could be her food heaven,
:35:23. > :35:25.Salmon I'll pan sear a lovely fillet of salmon and serve with a rocket
:35:26. > :35:28.condiment, ceps, yellow Lobster, I'll make a sabayon
:35:29. > :35:32.sauce from the shells of the cooked lobster,
:35:33. > :35:34.finishing it by whisking Then the lobster is served
:35:35. > :35:38.with the sauce, and then grilled on top of a bed of wilted
:35:39. > :35:40.watercress and spinach. But it's not up to me,
:35:41. > :35:43.it will be our callers and Frederick and Gennaro who'll
:35:44. > :35:49.seal Rebecca's fate! They're in the Szechuan region,
:35:50. > :35:57.visiting one of Chendu's most celebrated restaurants but first
:35:58. > :36:05.they're visiting the areas celebrated restaurants but first
:36:06. > :36:31.they're visiting the area's Sichuan province may be one of
:36:32. > :36:38.China's culinary hotspots but no visit is complete without seeing the
:36:39. > :36:45.area's most famous residents. Oh, my God, they're so funny! It's
:36:46. > :36:50.like they don't look real. They are so human-like. You think
:36:51. > :36:59.any moment that someone will take the mask off... I'm not the one in
:37:00. > :37:05.the tree! This is home to the world's area with the most and panda
:37:06. > :37:11.population. Here you feel that life will remain unchanged.
:37:12. > :37:16.This was worth the trip. Pandas are a massive draw for Chendu,
:37:17. > :37:21.especially for this area of China. But we have one last place to go.
:37:22. > :37:25.It's a place where our experience of the food traditions here are brought
:37:26. > :37:32.together and elevated to another level. I can't wait. This family
:37:33. > :37:44.kitchen is one of the area's most celebrated restaurants.
:37:45. > :37:51.That's so beautiful. A little hedgehog! The food is the
:37:52. > :37:55.work of this man. He has travelled the world gathering ideas and
:37:56. > :38:01.inspiration for his cooking. Now he's receiving acclaim both at home
:38:02. > :38:09.and abroad for his modern twist on traditional Sichuan dishes.
:38:10. > :38:16.I haven't seen such an innovative approach to traditional food
:38:17. > :38:21.anywhere in China. It looks so beautiful I don't want
:38:22. > :38:28.to eat it. It looks like a work of art.
:38:29. > :38:33.The pastry brushes are filled with a sweet red bean piece.
:38:34. > :38:38.It couldn't be a better demonstration of the new culinary
:38:39. > :38:43.confidence in the country. Wow! The presentation is fantastic.
:38:44. > :39:20.I can't wait to try it. He's a genius. A real genius.
:39:21. > :39:27.This feels like an incredible opportunity to try out some of the
:39:28. > :39:35.cooking techniques I have discovered here on one of the best chefs in
:39:36. > :39:36.China. I want to use a traditional flavour combination, unique to
:39:37. > :39:48.Sichuan. Called "strange flavour" it's a
:39:49. > :39:55.combination of all of these flavours like the chilli bean piece, sesame
:39:56. > :39:58.piece, vinegar, sugar, all brought together, so we will see how it
:39:59. > :40:05.goes. It's like a dressing.
:40:06. > :40:12.Exactly. I am nervous as all of the chefs work with such precision and
:40:13. > :40:18.I'm more rustic. My dish will taste spicy, sour, sweet and nutty it is a
:40:19. > :40:24.take on a classic, smacked cucumber. You smash it and it allows you to
:40:25. > :40:31.absorb the flavours of the dressing. It's a local way of doing a salad.
:40:32. > :40:37.I'm cutting the cucumber into large pieces, adding sliced mustard green
:40:38. > :40:38.hearts. Broccoli stems would work too and finally chopped garlic
:40:39. > :40:54.shoots to add at the end. For the dressing, the sfrang flavour
:40:55. > :40:58.sauce is a mix of icing sugar with black rice vinegar and light soy
:40:59. > :41:04.sauce. It's a sort of Chinese vinaigrette. To that I'm adding
:41:05. > :41:08.smooth peanut butter which gives a lovely rich nutty flavour and then
:41:09. > :41:13.sesame piece. The vegetables are tossed in the
:41:14. > :41:24.dressing and the garlic shoots sprinkled on top. Finally, the key
:41:25. > :41:28.regional flavour, the Sichuan flour Pepper and chilli bean piece, fried
:41:29. > :41:35.in hot oil and then poured over the top. And to top it off, chilli oil.
:41:36. > :41:38.Boy! Cucumber salad has never been the same! And more ground Sichuan
:41:39. > :42:07.Pepper. That looks amazing.
:42:08. > :42:12.That looks lovely! Mmm It's a nice crunchy, refreshing texture. I
:42:13. > :42:14.expected it to be more... Hot? Yes but it's not as hot as I thought it
:42:15. > :42:41.would be. He said now you have taught me, in
:42:42. > :42:50.future, he will definitely try. Wow! Well, Ching's salad
:42:51. > :42:55.certainly got the thumbs up! And Ken is here next week,
:42:56. > :42:57.cooking live in the studio! So that's definitely
:42:58. > :43:01.something to look forward to! Still to come on today's show -
:43:02. > :43:04.James Martin is at home He's making his chicken,
:43:05. > :43:10.chorizo and bean stew ? and it looks Now, I hope you are both fully
:43:11. > :43:14.prepared for the omelette challenge! Make sure you haven't
:43:15. > :43:21.Mis-LAID your whisks or pans, I hope you've EGG-u-cated yourselves
:43:22. > :43:24.on how to make the fastest omelette, or perhaps you've done your research
:43:25. > :43:35.from the HEN-cyclopaedia? Either way I want them to be up
:43:36. > :43:46.to Mi-SHELL Roux standard! And will Rebecca
:43:47. > :43:47.get her food heaven, All will be revealed
:43:48. > :43:54.at the end of the show! Right, on with the cooking and it's
:43:55. > :43:57.Gennaro Contaldo's turn now, What are you doing, and how
:43:58. > :44:06.can I be of assistance? Fantastic. Right what I need from
:44:07. > :44:11.you, I need the chopping of the onions. You cut them very small for
:44:12. > :44:21.me. That's right it. Just a little onions. This is a very classic dish.
:44:22. > :44:25.Look how fast I'm going. This is a classic and a proper Bolognese. No
:44:26. > :44:31.mushrooms, no purposes, it is just easy to do it.
:44:32. > :44:38.So, what we have got here... Have you done it yet? Gosh, I'm under
:44:39. > :44:41.pressure now. So, sellry, carrots and onions,
:44:42. > :44:49.chopped fine. This way, just a little bit.
:44:50. > :44:55.No tinned tomatoes? No. Pure concentrate of tomato puree. That is
:44:56. > :44:59.all you want. Usually it is not red it is a brown. So inside here I will
:45:00. > :45:03.have butter. So nice butter. A little bit of olive oil.
:45:04. > :45:10.Butter is unusual for Italian cooking? No, it is not. In all of
:45:11. > :45:15.Italy we use a lot of butter. The south of Italy uses lots of
:45:16. > :45:21.olive oil. But I do both as its good.
:45:22. > :45:29.Enough? Yes! Now, we do the pancetta as well. Can you do a few slices of
:45:30. > :45:32.pancetta. The celery carrots and onions are straight in.
:45:33. > :45:42.That is stunning. Where is this from? This is from my home town on
:45:43. > :45:49.the Amalfi coast. North London?! Not far off! This is
:45:50. > :45:54.coming from Italy, from the Amalfi coast. It is really good. A good
:45:55. > :46:01.friend of mine is making it. Just sweat this off. Would you like
:46:02. > :46:07.lardons? Yes, just a little smaller, cut them in quarters. Enough.
:46:08. > :46:12.How long would you cook this ragu for?
:46:13. > :46:19.This one you need at least two hours. Extremely slow. It's easy to
:46:20. > :46:24.make it. You can see the ingredients, it's hardly anything.
:46:25. > :46:29.Once you sweat the onions and pancetta and celery and carrots, off
:46:30. > :46:34.we go. Two different meats inside which I have here, beef, which is
:46:35. > :46:42.nice, you move it. Is it important to mix it? Proper one, yes. You can
:46:43. > :46:48.just use beef or veal. But do not do with chicken, please! It doesn't
:46:49. > :46:52.work. At this stage you stir it. You make sure you seal all the meat
:46:53. > :46:57.properly. Properly, properly, seal. You can't really rush this, can you?
:46:58. > :47:02.No, you can't rush. Here we move a little fast, but you can't really do
:47:03. > :47:08.it. At the end... Wash your hands. Otherwise I will give you a telling
:47:09. > :47:12.off. My turn to tell you off! Actually I was saying before wash
:47:13. > :47:19.your hands, so we have everything here. What we do, we splash with a
:47:20. > :47:24.little bit - you can put the pasta inside. I was waiting for the order.
:47:25. > :47:31.All right, put inside. A splsh of wine. A lovely concentrate of tomato
:47:32. > :47:40.puree inside there. Half a glass of wine. OK, a little bit. Sorry, that
:47:41. > :47:46.was stock, I said wine. Season a little bit. Stir it. Have you put
:47:47. > :47:52.salt inside the water? I think you put the salt inside, chef, didn't
:47:53. > :47:58.you? No. I am getting told off all the time, I love this! Now
:47:59. > :48:02.everything is cooking. You turn down and cook very, very slowly, about
:48:03. > :48:08.one hour, one-and-a-half hours. A pure one is dwo hours. So you can
:48:09. > :48:18.see here, if you look inside this is what it's supposed to look like.
:48:19. > :48:24.That looks beautiful. What we do now some ragu inside. OK. I think the
:48:25. > :48:31.secret is you can't rush it. I put the pasta in to cook, that's pasta
:48:32. > :48:42.you made last night. Yes, I made it last night. So you got it. It's
:48:43. > :48:49.important to say it's not Spa -- spaghetti bolognese. No, if you
:48:50. > :48:54.don't have tagliatelle use it. Why would you not recommend spaghetti?
:48:55. > :48:59.When you make spaghetti the sauce is thick, it's running away from the
:49:00. > :49:06.spaghetti. The other way around the tagliatelle it stays on because it's
:49:07. > :49:10.flat. Always use a little bit of pasta water just inside you can see.
:49:11. > :49:22.So don't rinse the pasta or anything? Don't rinse it at all. Now
:49:23. > :49:28.the focaccia. This is ready. Wow, that looks great. Have you got a
:49:29. > :49:36.plate for me? No, we are talking about the focaccia first. Let me
:49:37. > :49:41.wash my hands again. This is pure classic focaccia. Flour, yeast. We
:49:42. > :49:53.have the ingredients here. Strong flour. Yeast. Salt and the semolina
:49:54. > :50:02.is underneath the tray so don't get struck. Here we go. As soon as it
:50:03. > :50:12.starts to rise olive oil on top. Garlic, Rosemary. Easy to do. Just
:50:13. > :50:19.go around. With your hands. This is an incredibly simple recipe. It is
:50:20. > :50:24.indeed. The recipe is in your book. It is, my new book. Anybody can
:50:25. > :50:27.attempt this bread. It's so simple. Straightforward, very few
:50:28. > :50:33.ingredients. The important bit is to let it rise. Takes about five
:50:34. > :50:39.minutes of kneading. Proof a little bit. Salt on top, because focaccia
:50:40. > :50:46.goes well with salt. You can bake this one now. Yes, chef! If I had a
:50:47. > :50:57.cloth I would take the cooked one out of the oven. I serve the
:50:58. > :51:07.bolognese. Does it vary from region to region in Italy? No... Look at
:51:08. > :51:14.that, oh my! Smell it. You are going to enjoy this one, guarantee. Look
:51:15. > :51:24.at that, come on. There was a bread knife here somewhere. There it is.
:51:25. > :51:29.With this one you can grate some parmesan or the other way around you
:51:30. > :51:38.can use it... It's everywhere. It's hot! Careful, it's hot. How easy is
:51:39. > :51:45.it to make your pasta? It's completely easy. At the end I will
:51:46. > :51:52.put some breadcrumbs on top with herbs and garlic. This is called the
:51:53. > :51:56.poor man's parmesan. A little bit inside the pan, get a lovely colour
:51:57. > :52:01.and cook it and serve it. It's leftover bread that's gone stale and
:52:02. > :52:06.you toast it in oil and flavour it. Nothing should go in the bin. Look
:52:07. > :52:16.at that. Come on. Nothing should go in the bin. You got it. The smell of
:52:17. > :52:24.this is superb. If you would like to try Gennaro A claesic dish at home
:52:25. > :52:28.this weekend or any -- Gennaro's classic dish at home this weekend or
:52:29. > :52:36.any of our studio recipes then visit our website. This looks superb and
:52:37. > :52:40.smells fantastic. What have we got? A classic ragu Bolognese with
:52:41. > :52:48.incredible classic focaccia with Rosemary and garlic.
:52:49. > :52:59.Wow, I will take the whole board over. The idea is... We have a feast
:53:00. > :53:05.here. The idea is that the focaccia is there to mop up. Is this
:53:06. > :53:12.somewhere you would traditionally serve? Because everybody likes the
:53:13. > :53:16.focaccia. In Italy when you eat something with sauce there is always
:53:17. > :53:22.some sauce inside so you can do with fork, so you scoop it up with a bit
:53:23. > :53:32.of bread. That's what we do. I am trying to be polite. Don't be. Get
:53:33. > :53:38.in there! Do you like pasta? It's lovely. Really lovely. Gennaro, that
:53:39. > :53:41.smells fantastic. Right, let's head back to Kent
:53:42. > :54:20.to see what Susie Barrie has chosen Gennaro's hearty ragu is an Italian
:54:21. > :54:22.classic. I would be mad to look further than the picturesque
:54:23. > :54:27.vineyards of Italy for a perfect match. With such an easy going dish
:54:28. > :54:33.there are many wines you could choose from. Isn't something like
:54:34. > :54:40.this young BlackBerry fruited one is a good flavour option. But for
:54:41. > :54:50.Gennaro's slow-cooked ragu I want complexity and traditional Italian
:54:51. > :54:55.flifrs and for that I have chosen the 2014 Valpolicella Ripasso.
:54:56. > :55:00.Italian wine labels can be confusing but in this instance this is the
:55:01. > :55:05.wine and the region and the wine-making technique that is used
:55:06. > :55:10.to give red wines more body and rich raisin flavours. That smells of sour
:55:11. > :55:17.cherries and dried fruits and that's typical of this style of wine.
:55:18. > :55:20.And you immediately notice there is a lovely ripe sweetness to the fruit
:55:21. > :55:24.that works brilliantly with the savory flavour of the meat. There
:55:25. > :55:30.are Italian herbal notes here to pick up on the garlic and Rosemary
:55:31. > :55:38.focaccia and plenty of red wine acidity to keep everything nice and
:55:39. > :55:43.refreshing. So, Gennaro, here is to your ravishing ragu. Cheers! What do
:55:44. > :55:49.you think of the wine? It's lovely. I like a red wine, this is quite
:55:50. > :55:56.fruity and subtle. It's not too harsh. It's almost sweet. It
:55:57. > :56:02.balances so well. With the ragu and the pasta. Especially at this time
:56:03. > :56:06.of year. It's good. This has pushed our normal budget a little bit but I
:56:07. > :56:11.think it's worth every penny. Great job, Susie. One question that we
:56:12. > :56:16.have had a tweet, what would you garnish or serve with spaghetti if
:56:17. > :56:21.we are saying you shouldn't serve... So many different things. Tomato,
:56:22. > :56:31.garlic and chilli is nice with spaghetti. So simple. Lovely also
:56:32. > :56:37.with mozzarella on top. So many. Not a rich sauce or the sauce will slip
:56:38. > :56:48.off the spaghetti. It makes sense. It doesn't have to be light. With t
:56:49. > :56:54.a rgau you need something to hold it and when you get the fork in... Also
:56:55. > :56:59.having freshly made pasta is key. It absorbs better than maybe stuff you
:57:00. > :57:01.buy in packets. Fresh pasta goes well with ragu. And of course an
:57:02. > :57:05.Italian wine. Of course. Right, let's catch up
:57:06. > :57:07.with Brian Turner and 'Lady' Janet Street Porter
:57:08. > :57:09.in Monmouthshire, the garden of Wales and they're trying
:57:10. > :57:34.a dessert using tempura elderflower. Monmouthshire is known as the garden
:57:35. > :57:40.of Wales. The climate and diverse landscape means it's hope home to
:57:41. > :57:48.much of the country's agriculture and almost half its orchards. At
:57:49. > :57:51.this farm in the village of Braglen this sculpture draws inspiration
:57:52. > :57:55.from the local countryside and the fruit trees growing on the farm.
:57:56. > :58:00.Hello, Harvey. Hello, Janet. Nice to see you. What a fantastic spot you
:58:01. > :58:08.have got here. Yeah. Can I see your orchards? Of course you can.
:58:09. > :58:13.When Harvey originally bought the farm he set about re-establishing
:58:14. > :58:20.the farm's ancient Orchard that had fallen into disrepair and to date he
:58:21. > :58:27.has planted over 600 new trees. Harvey, is it true by recreating
:58:28. > :58:30.this Orchard you have re-established something that was all in this area
:58:31. > :58:35.200 years ago, there were lots of orchards like this, weren't there?
:58:36. > :58:39.Yes, we found out that some of the trees had been planted here in 1840.
:58:40. > :58:46.What is it you saw that connected with you that made you think this is
:58:47. > :58:52.going to be my inspiration? Well, the place is Welsh for Orchard of
:58:53. > :58:57.oaks and that was sort of a sign. I was working in oak, I wanted to have
:58:58. > :59:01.a tremendous supply of materials. That's what sculpture is about. It's
:59:02. > :59:06.about tonnes of stuff. When you came here you thought, a lot of wood?
:59:07. > :59:12.Yeah, a lot of wood. OK, I am very curious. Can we go and have a look?
:59:13. > :59:16.Yeah, sure. Harvey was head of sculpture at the
:59:17. > :59:21.University of Wales but to focus on his own artwork he set up some
:59:22. > :59:22.studios in the outbuildings of his 16th century farmhouse.
:59:23. > :59:38.This is the main studio in here. A great space.
:59:39. > :59:46.A lot of my work used to be from wood and particularly from the trees
:59:47. > :59:50.that were here. The tree is a metaphor for ourselves, we talk
:59:51. > :59:56.about the way a tree can have a trauma. When I had been cutting
:59:57. > :00:00.pieces up I suddenly look at them and think that's amazing, you know,
:00:01. > :00:06.the way this piece of wood has tried to repair itself from this trauma of
:00:07. > :00:12.being cut into from here. I like the way that this piece is unfurling. I
:00:13. > :00:18.sort of make a piece like this, this is in bronze. But this is a sort of
:00:19. > :00:25.potent energy of something which is curling up and making a spiral. So,
:00:26. > :00:34.I use it both as a material but as also as an inspiration.
:00:35. > :00:43.I'm still on the hunt for more inspiration for my celebratory taste
:00:44. > :00:48.of of the region. I have come to Abergavenny to visit a chef doing
:00:49. > :00:53.great things for the county's reputation.
:00:54. > :00:58.The chef, Simon King, is on a quest to create fabulous food, using as
:00:59. > :01:03.much local produce as possible. Good morning, Simon, how are you?
:01:04. > :01:13.Swell, thank you. What are you cooking today?
:01:14. > :01:26.Elderflower panna cotta with poached gooseberries, and served with that a
:01:27. > :01:37.warm elderflower cream. What are you adding to that? The
:01:38. > :01:46.cream, the vanilla, the elderflower and sugar.
:01:47. > :01:51.Those look local? They are. So, that is warmed through. We add
:01:52. > :01:57.it to the infusion, cool it down and strain it, and pop it into the pots
:01:58. > :02:04.ready to set in the fridge. OK. So we have 225 grams of flour.
:02:05. > :02:10.To that we add 250 millilitres or grams of fizzy water.
:02:11. > :02:16.Give it a milk. So is this like a tempura batter?
:02:17. > :02:22.Yes. A couple of eggs to add to that.
:02:23. > :02:30.Then a little splash of vinegar as well just to help to crisps it up.
:02:31. > :02:34.My grandma used to put vinegar in her Yorkshire pudding mixture.
:02:35. > :02:39.Everybody asked, why, I said I didn't know but it worked.
:02:40. > :02:45.As her mother did it before her! You are probably right. So a little
:02:46. > :02:53.pinch of salt and a more generous pinch of sugar as it is for a sweet
:02:54. > :02:58.concoction. Then the elderflower. We coat these in the batter gently and
:02:59. > :03:03.take them over to the fryer. . The fryer is set at 170.
:03:04. > :03:09.We give it a quick shake. How long does it take? A couple of minutes on
:03:10. > :03:15.each side until they are crispy and light, golden brown. We will drain
:03:16. > :03:19.them off and sprinkle them with vanilla sugar to serve alongside the
:03:20. > :03:26.panna cotta. Perfect. So, we have the
:03:27. > :03:30.gooseberries we poached earlier. They are like little grapes.
:03:31. > :03:37.They are, they're beautiful aren't they? Pop those by the side. A
:03:38. > :03:41.little bit of extra on the top and Bob's your uncle.
:03:42. > :03:48.Beautiful. So this is elderflower panna cotta
:03:49. > :03:54.with poached gooseberries. I think that looks really delicious
:03:55. > :04:01.but let's find out what the lady thinks.
:04:02. > :04:06.Absolutely. Indeed. Thank you.
:04:07. > :04:11.Enjoy. Panna cotta is a dessert I always
:04:12. > :04:17.order. I prefer it to sorbet, I prefer to ice-cream... Delicious.
:04:18. > :04:23.They are tart. Yes, local cream.
:04:24. > :04:28.That looked like the perfect wobble on that panna cotta.
:04:29. > :04:31.Right, let's try to give you a helping hand
:04:32. > :04:46.That's a mouthful isn't it? First on the line is Andy from Pontefract.
:04:47. > :04:50.What is your question? I have been given beetroot and I'm looking for a
:04:51. > :05:00.more interesting way of cooking it than boiling. What we do is
:05:01. > :05:05.basically wrap them in foil with salt, Pepper, vinegar, thyme, garlic
:05:06. > :05:13.and slow roast it in the oven, it make it is sweet. We make a lovely
:05:14. > :05:20.salad with tomatoes and pesto. I love this man! Which dish would
:05:21. > :05:28.you like to see, Andy? Oh, hell, I'm sorry.
:05:29. > :05:32.Rebecca you have some tweets? Yes, I have a question here from Kyle,
:05:33. > :05:40.which steak would you like to use the most.
:05:41. > :05:45.I like rib-eye. It has a lot of natural fat. It keeps it moist and
:05:46. > :05:51.imparts lots of flavour. I love skirt. A bavette. Anything
:05:52. > :05:57.with fat on it. Another tweet? From Rachel Jenkins,
:05:58. > :06:04.any ideas for left over pulled pork. Easy! Let me answer this one! I love
:06:05. > :06:12.it. You can make a fantastic ravioli. Two eggs, 200 grams of
:06:13. > :06:18.flour, spread it out, make a square, the pulled pork inside, close it,
:06:19. > :06:22.cut it in a pan, then salt it and put it in a pan with butter and
:06:23. > :06:33.sage. Hallelujah. How about a harsh brown? Baked
:06:34. > :06:38.potatoes, added with the pulled pork, in the pan fried lovely.
:06:39. > :06:43.And it is on to the phones, it's Claire from Newcastle.
:06:44. > :06:48.I have been picking blackberries, I have loads. I have made jam and
:06:49. > :06:57.jelly. What else can I do for the winter? You have the frozen
:06:58. > :07:06.blackberries and lovely yoghurt. Remove it from the freezer.
:07:07. > :07:11.You can add the blackberries and yoghurt and mixed it around and make
:07:12. > :07:14.it into a lovely ice-cream with a little bit of honey on top and a bit
:07:15. > :07:20.of mint. You will love it. It sounds good. It could be savoury
:07:21. > :07:25.as well. Blackberries go well with game. You could preserve them in
:07:26. > :07:30.vinegar and sugar to make a pickle. Great with cheese with a strong
:07:31. > :07:36.cheese or use it with the game. I did a risotto with strawberry. You
:07:37. > :07:42.can do risotto, not a pudding but it works with blackberry as well.
:07:43. > :07:54.Three recipes. Right, would you like heaven or hell? Heaven! Now Lesley
:07:55. > :08:02.from Bristol. I have smoked kippers in the freezer. I would like an idea
:08:03. > :08:07.for them, please. Kips, e, they are a very strong flavour. I would
:08:08. > :08:15.defrost them and make a risotto, diced with spring onion and lemon.
:08:16. > :08:21.Folded in with creme fraiche. That is a great way or a fish cake. Using
:08:22. > :08:25.cod fish with the kippers and make a wonderful fish cake with that. Those
:08:26. > :08:30.would be my two ideas for you. Thank you.
:08:31. > :08:42.For me, a classic fish pie. But go easy on it as the kippers are a
:08:43. > :08:47.strong flavour. Or a lovely ceviche. Defrost it, cook it, with a little
:08:48. > :08:53.bit of breadcrumbs and then lots of vegetables with a bit of vinegar on
:08:54. > :08:57.top. You can eat it for days after days! Brilliant.
:08:58. > :09:03.Heaven or hell? It's got to be heaven.
:09:04. > :09:09.Oh, right! Yes, fantastic. One more thing before the Omelette Challenge.
:09:10. > :09:15.Somebody tweeted about the ragu. If you cook it for two hours, does it
:09:16. > :09:21.not get dry? You have to check. If it needs a little on the fluids just
:09:22. > :09:27.add to it. The stock, it slowly will cook. If you see it start to dry,
:09:28. > :09:39.just add a little more fluid. Would you cover it completely? No,
:09:40. > :09:41.just cover it but leave the lid a little bit out like somebody popping
:09:42. > :09:45.their head up! Lovely. It's time for the
:09:46. > :09:47.omelette challenge. Gennaro, you were top
:09:48. > :09:49.of the leaderboard for quite some time and you've got
:09:50. > :09:51.a special technique. Any tips for Freddy
:09:52. > :09:53.because he didn't actually do the omelette challenge last time
:09:54. > :09:59.as it was a shorter show. I don't need tips.
:10:00. > :10:05.You must use three eggs but feel free to use anything else
:10:06. > :10:08.from the ingredients in front of you to make them
:10:09. > :10:12.And make sure they're actual omelettes!
:10:13. > :10:14.The clocks will stop when your omelette hits your plate.
:10:15. > :10:16.Let's put the clocks on the screen please.
:10:17. > :10:36.Oops! A bit of shell in there, Freddy?! You like the butter,
:10:37. > :10:53.Gennaro! I like butter, thankfully. Freddy, there we go.
:10:54. > :11:03.Oh, la, la! Mama mia, Gennaro! That was good! Oh! You guys were not
:11:04. > :11:08.listening earlier. You were not listening! Rebecca,
:11:09. > :11:21.would you like to taste this for me? Really? Gennaro... You have lumps of
:11:22. > :11:26.butter in here. Well, we are cooking with butter, it is extra flavour!
:11:27. > :11:30.Yes, a lot of butter in there. Freddy, probably more omelette left
:11:31. > :11:35.in the pan than there is here. It doesn't really look like an
:11:36. > :11:41.omelette. I didn't do a good job there, did I?
:11:42. > :11:48.Right. Gennaro, do you think you beat your
:11:49. > :12:02.time? Yes, I did this one well! 12 seconds?! 27.25.
:12:03. > :12:16.27?! My gosh. You are not on the board.
:12:17. > :12:26.Freddy? Probably 26, 27? 27.68 but... You know what's coming... Oh,
:12:27. > :12:35.man. I'm in trouble now. I love it that my song comes out of
:12:36. > :12:47.the bin! I'm sorry! I'm sorry! # Amazing... It doesn't sound right,
:12:48. > :12:52.that doesn't make sense! Is there anybody inside of there? Freddy's
:12:53. > :12:54.head. Never mind. We love this music.
:12:55. > :12:57.So will Rebecca get her idea of heaven or hell
:12:58. > :13:00.Food heaven, pan seared salmon with rocket condiment, ceps,
:13:01. > :13:04.Or food hell, lobster and Roquefort gratin and there'll be a lot
:13:05. > :13:07.of people at home who don't quite believe that's your idea of hell
:13:08. > :13:22.but we'll find out what we're making after a portion of James Martin.
:13:23. > :13:27.Cooking for me is one of life's great pleasures.
:13:28. > :13:31.Whether I'm at work in my bus why restaurant, or cooking at home, here
:13:32. > :13:36.in Hampshire. One thing being a chef has taught me is how to enrich
:13:37. > :13:41.wonderful, fresh produce with everyday ingredients that any cook
:13:42. > :13:47.worth their salt should have at close hand. I don't know about you
:13:48. > :13:54.but my food wouldn't be the same without store cupboard staples.
:13:55. > :13:59.No longer will the pantry be a place where tins, jars and packets gather
:14:00. > :14:01.dust. I want to get you excited about elevating the everyday
:14:02. > :14:05.confriends a can into a meal to remember. Or turning the flavours
:14:06. > :14:11.from jars and bars into serious puds. We are discovering recipes
:14:12. > :14:16.from the medieval store cupboard and meeting some of our generation's
:14:17. > :14:23.finest artisan food producers. From the new kid on the block, to the
:14:24. > :14:29.Southern Hemisphere, to an artisan with more mature tastes. When I'm in
:14:30. > :14:37.the mood of making magical meals out of nothing, I turn to my Spanish
:14:38. > :14:42.style chorizo bean stew it is the beans that makes the stew fantastic.
:14:43. > :14:47.What I have in the store cupboard are these. White haricot beans. They
:14:48. > :14:52.are delicious. Firstly, we have to get the chicken cooking. I use
:14:53. > :14:56.chicken thighs and legs. They have the most amount of flavour, I
:14:57. > :15:00.believe. We have oil in the pan with a touch of butter. Start to colour
:15:01. > :15:05.the chicken. This is a great dish as it is really
:15:06. > :15:10.quick. The whole thing takes the same amount of time as the chickens
:15:11. > :15:16.take to cook. To enrich the stew's flavour I add
:15:17. > :15:22.lemon, garlic and rosemary and thyme. If you take a whole shallot
:15:23. > :15:27.and slice it through, put it in the pan as well, you you can eat the
:15:28. > :15:32.shallot when it comes out of the oven. Fantastic. The pan is into the
:15:33. > :15:38.oven at 220 for ten minute, leaving me with a jar of beans, a staple of
:15:39. > :15:49.the Spanish store cupboard. But this is the key. Chorizo. Or as my sister
:15:50. > :15:54.call it is choritzio but this is a spicy one. It contains a good amount
:15:55. > :16:01.of paprika that lends itself well with this dish.
:16:02. > :16:08.There is no real need to serve any veg with this, it's one-pot cooking
:16:09. > :16:12.for quick and easy meals out of the store cupboard. To get this Spanish
:16:13. > :16:19.style stew under way. Get a pan nice and hot and add good olive oil, not
:16:20. > :16:23.oil from just anywhere. I am going to sup -- upset the Italians to say
:16:24. > :16:27.I think the Spanish produce as good olive oil as anybody.
:16:28. > :16:32.But what the Spanish are fantastic at is pork and that's why the
:16:33. > :16:40.chorizo you get in Spain and supermarkets nowadays is really,
:16:41. > :16:50.really fabulous. With the chorizo starting to release
:16:51. > :16:56.wonderful paprika oils I can add tomatoes, shamots and garlic. --
:16:57. > :17:01.shallot. Although it's store cupboard ingredients it packs a
:17:02. > :17:08.bunch. You could use dried Rosemary or thyme if you haven't got fresh.
:17:09. > :17:14.It will go brilliantly with chicken. The addition of stock, just a little
:17:15. > :17:18.bit of chicken stock will help break down the tomatoes.
:17:19. > :17:24.All I need to do is bring these colours and flavours of Spain to a
:17:25. > :17:31.simmer and then I can turn a haricot from the cupboard into something
:17:32. > :17:36.really delicious. You can almost eat them as a snack,
:17:37. > :17:42.they're so good. They're just delicious.
:17:43. > :17:47.Lovely rich, they're like the best baked beans you will ever have. You
:17:48. > :17:50.power them straight in. They're already cooked, so they just need
:17:51. > :17:55.warming through. In very little time we are almost ready.
:17:56. > :18:00.You have pieces of chorizo in there, the tomatoes, it's like the ultimate
:18:01. > :18:06.stew. But without all the hassle. And then all we do now to almost
:18:07. > :18:09.finish this off is grab some parsley, roughly chop it and throw
:18:10. > :18:15.that in. It looks good enough to eat on its own but after ten minutes in
:18:16. > :18:24.a really hot oven the chicken is ready to dish up.
:18:25. > :18:30.You get lovely beans, a piece of each chicken, the roasted shallots
:18:31. > :18:35.and the caramelisation on the sliced bit, you can eat that. And not
:18:36. > :18:42.forgetting the lovely bit of roast garlic to dive into, as well.
:18:43. > :18:47.It tastes fantastic. It's brilliant. It's so quick and easy. There you
:18:48. > :18:51.have it, my chicken and chorizo been stew. A dish that elevates a store
:18:52. > :18:59.cupboard supper into a meal fit for a King.
:19:00. > :19:01.Time to find out whether Rebecca is getting her food
:19:02. > :19:05.For your food heaven, I'll pan sear the salmon and make
:19:06. > :19:07.rocket condiment and serve with these lovely ceps,
:19:08. > :19:12.I'll make a sabayon sauce from the shells of the cooked
:19:13. > :19:15.lobster, finishing it by whisking in this lovely blue cheese.
:19:16. > :19:17.Then I'll serve the lobster with the sauce, then grill
:19:18. > :19:26.on top of a bed of wilted watercress and spinach.
:19:27. > :19:28.We know the callers went heaven 2-1 but how do you think
:19:29. > :19:39.It's the blue cheese. What way do you think the chefs voted? I don't
:19:40. > :19:44.know, you are nice. I don't know. A lot of people do like lobster. A lot
:19:45. > :19:49.of people are going to go for it. Well... I am at your mercy. The
:19:50. > :19:54.chefs are on your side. We are going for heaven! The salmon. Nice. Let's
:19:55. > :19:59.get rid of the lobster and the blue cheese. Thank you.
:20:00. > :20:07.We have wonderful ingredients here. You like Italian food, we have some
:20:08. > :20:20.rocket and ceps that you can prepare for me. The lovely tomatoes and the
:20:21. > :20:25.parsnip for the crisps. I will get crack on the salmon. The salmon, I
:20:26. > :20:30.will take the skin off. Simply... Would you always take the skin off?
:20:31. > :20:37.No, for this particular recipe I am taking the skin off and pan fry it.
:20:38. > :20:43.It's going to cook really quickly. Do you like salmon not overcooked? I
:20:44. > :20:47.like it soft really. That's the thing with salmon, it's one of those
:20:48. > :20:52.fish that is oily and cooks really well. Even if you slightly overcook
:20:53. > :20:59.it, it's still got that lovely soft texture. I like wild salmon a lot,
:21:00. > :21:07.as well. I prefer wild salmon. Will you be cooking these dishes on tour,
:21:08. > :21:14.do you think? You need a chef on tour. I think it's going to be a
:21:15. > :21:18.little bit more drive-through if I am being honest! It will be great to
:21:19. > :21:27.take one of you lovely chefs with us. You need to ask Gennaro to make
:21:28. > :21:39.a big batch of ragu. Any time. I will hold you to that. Or get him to
:21:40. > :21:48.go with you. That's it. Gennaro on tour! The ragu man on tour. That's a
:21:49. > :21:58.scary thought. That's scary, I have this vision of... Eat, eat, eat! You
:21:59. > :22:02.on tour, oh, dear. Tell us more about your tour. I think you are
:22:03. > :22:07.going around Britain? Yeah, I am. I am touring the whole of the UK,
:22:08. > :22:14.yeah. We will move cities. Home town of Liverpool? Of course, always the
:22:15. > :22:18.best, as well. Always have a good laugh at home. Do they give you the
:22:19. > :22:25.biggest cheer? They do, it's always a good night out afterwards, as
:22:26. > :22:29.well. Lovely. We are going with rocket salad here, the tops of the
:22:30. > :22:34.spring on yn and a couple of ice cubes in here. The reason for that
:22:35. > :22:40.is because when you spin any ingredients in here it gets hot. It
:22:41. > :22:45.gets warmed up. If it gets too hot, it's going to make the rocket go
:22:46. > :22:49.brown. You want to keep the rocket nice and green. I am flipping over
:22:50. > :22:54.the salmon there. It's got a lovely colour on it. Turn off the heat. The
:22:55. > :23:03.re-Sid annual heat in the pan will cook the -- residual heat in the pan
:23:04. > :23:07.will cook the salmon. Freddie is deep frying the parsnip crisps here.
:23:08. > :23:13.Until they go crisp, not too hot the oil. You can do that with other
:23:14. > :23:19.vegetables, and we were talking about beetroot earlier. It's a great
:23:20. > :23:23.alternative to potato crisps, a healthy version even though it's
:23:24. > :23:27.deep fried. With olive oil would it be bad? It's not good for deep
:23:28. > :23:35.frying olive oil, it doesn't really work that well. I have capers and
:23:36. > :23:44.some mustard. Lovely Dijon mustard to give a real kick. A splash of
:23:45. > :23:49.olive oil. Give that a good blitz. Where did it
:23:50. > :23:55.all start for you? When was your first memories of singing? First
:23:56. > :23:59.memories of singing, let me think. Probably age about three. I was that
:24:00. > :24:03.annoying kid that used to sing to people in the street. Anyone that
:24:04. > :24:06.would listen, knock on the neighbour's door. I can't believe
:24:07. > :24:12.your singing was annoying. I reckon at the age of three you probably had
:24:13. > :24:16.an angelic voice. No, it's definitely got better with age, like
:24:17. > :24:22.a fine wine, I think. I don't think it was all that good when I was a
:24:23. > :24:28.kid to be honest. How was the X Factor experience? It was good. I
:24:29. > :24:32.mean, that was my big break really, I am really grateful to the X
:24:33. > :24:38.Factor. It was where the public got to see me and vote for me and it was
:24:39. > :24:45.a brilliant experience. It was good. You beat One Direction. I did, yeah.
:24:46. > :24:50.They beat me in the end, but yeah. Who are One Direction? They're on
:24:51. > :24:55.the show next week, no! They went on to do really well. Really proud of
:24:56. > :25:02.them. It was great. It was. What an experience that must have been. Talk
:25:03. > :25:05.about nerves. I know, yeah, it was. You have to forget when you are on
:25:06. > :25:08.that stage, I used to have to forget millions that were watching it
:25:09. > :25:13.otherwise I wouldn't have got on the stage. I had to pretend it was just
:25:14. > :25:23.the studio audience. It's like Saturday Kitchen. A little bit like
:25:24. > :25:27.that. There is no one watching! The new album, is it personal to you, is
:25:28. > :25:34.there some background to it that makes it real? It is, it's a very
:25:35. > :25:37.personal album. It's got hints of break-up and relationships, building
:25:38. > :25:41.yourself back up again. Yeah, I wrote it just about what I had been
:25:42. > :25:45.through really. It is quite emotional but at the same time I
:25:46. > :25:50.wanted it to be upbeat. So I have made, I would like to think, a
:25:51. > :25:54.positive album, yeah. I did listen to a little of it last night after
:25:55. > :25:59.work and it's very touching, the words are very touching but what
:26:00. > :26:05.gets me is that voice. Thank you. It's truly unbelievable. Beautiful
:26:06. > :26:12.voice. Right, the ceps here. Gennaro cut them in half. Another wild
:26:13. > :26:15.mushroom in season at the moment or porcini you would call them. Could
:26:16. > :26:23.you get these anywhere or certain shops? If you can't find wild
:26:24. > :26:27.mushrooms use a good ordinary mushroom or oyster mushroom. Yeah,
:26:28. > :26:31.you don't have to use wild. These are particularly good and they're in
:26:32. > :26:36.season at the moment. These lovely yellow tomatoes will add acidity and
:26:37. > :26:42.sweetness to the dish. We have put dparlic in there, as well. Garlic
:26:43. > :26:48.that we poached or blanched two times to make it a little less
:26:49. > :26:54.strong, gives a sweetness. You guys are brilliant. Professionals indeed.
:26:55. > :26:59.I will give you a job! I can use other fish, if you are not into
:27:00. > :27:06.salmon, any fish, this would work with any fish. A big spoonful of
:27:07. > :27:14.this condiment, you can put this in the fridge and it sets like a
:27:15. > :27:24.mayonnaise. Two lovely pieces of salmon. Lots of colour. Balance that
:27:25. > :27:30.there. Then I need to grab a spoon and we are just putting a few more
:27:31. > :27:40.of the garnish on there. I am so happy. It's not lobster. So happy
:27:41. > :27:47.it's not lobster. Maybe convert you over a period of time. It's people's
:27:48. > :27:55.love. I don't know why. Actually this is a lovely dish, I think. It's
:27:56. > :27:59.lovely and fruity. A little bit of parsnip on there. Freddie, if you
:28:00. > :28:10.could put a couple of leaves of rocket on there. Then I am going to
:28:11. > :28:18.get the wine. Susie has chosen a Grillo from Marks
:28:19. > :28:24.Spencer. Grab the glasses. Rebecca, dive in. Thanks a lot. Here
:28:25. > :28:35.we go. My hands are greasy!
:28:36. > :28:38.Come on, Gennaro. Enjoying it all? It's gorgeous. Lovely. Food heaven.
:28:39. > :28:42.That's all from us for today. Thanks to the fantastic
:28:43. > :28:44.Frederick Forster, the generous Gennaro Contaldo, our wonderful
:28:45. > :28:46.studio guest Rebecca Ferguson and cheers to Susie Barrie
:28:47. > :28:48.for all her excellent wine All the recipes from the show
:28:49. > :28:53.are on the website: Next week, Matt Tebbutt returns
:28:54. > :29:01.but I'll be back in a few How you doin'?
:29:02. > :29:09.LAUGHTER AND CHEERING # Drop it like it's hot
:29:10. > :29:13.There are more stars on that sofa