:00:00. > :00:30.I'm Angela Hartnett, and this is Saturday Kitchen Live.
:00:31. > :00:35.Cooking live in the studio today we've got one of the country's most
:00:36. > :00:38.exciting chefs and pop-up veteran, Carl Clarke, and the award
:00:39. > :00:41.winning Scandinavian chef, Niklas Ekstedt, who's flown
:00:42. > :00:53.How are you? Very well. Up for it? Beautiful.
:00:54. > :01:09.Crispy chicken wings with chilli fish sauce and crispy Shizzle? What
:01:10. > :01:27.is that?! He is ad-libbing already. Creamy barley with spicy salmon,
:01:28. > :01:32.pickled vegetables like onion, beetroot and fennel. They are both
:01:33. > :01:34.delicious, I have tasted them. And we've got fabulous
:01:35. > :01:36.foodie films from the BBC archive with Rick Stein,
:01:37. > :01:38.The Hairy Bikers, Nigel Now, today's special guest
:01:39. > :01:41.is a full-time explorer and writer, who's spent ten years
:01:42. > :01:43.in the British Army and led He's travelled in over
:01:44. > :01:48.80 countries and lived in the wilds of Africa and Asia,
:01:49. > :02:00.but he's surviving our studio today! APPLAUSE
:02:01. > :02:05.Good morning, how what you? Good to see you. How are you
:02:06. > :02:11.feeling? Very well. Did you walk yet? I did not. That makes me feel
:02:12. > :02:12.good, when I read all the walking I was exhausted just reading it.
:02:13. > :02:17.So, what's the strangest thing you've eaten on your travels?
:02:18. > :02:27.Probably a toss-up between Bush rat in Africa, termites were not that
:02:28. > :02:35.pleasant. Where they cooked? Fresh and life. No salt and vinegar,
:02:36. > :02:41.excellent. Maggot stew was not nice, either. Hopefully we will be cooking
:02:42. > :02:47.something better than that for you. My food heaven, I love Indian food,
:02:48. > :02:54.so I will go for curry. Food hell, I really can't stand trifle. The
:02:55. > :02:56.English classic? I was force-fed it as a child. You might be force-fed
:02:57. > :02:59.it again! For food heaven, I'm going to make
:03:00. > :03:01.you a venison curry. I'll marinate some venison chunks -
:03:02. > :03:04.another one of your heavens - then fry with tomatoes,
:03:05. > :03:06.onions and chilli. I'll mix yoghurt and spices
:03:07. > :03:08.and add to the venison, then simmer until tender,
:03:09. > :03:10.finally adding garam masala and ginger, and serve
:03:11. > :03:12.with rice and fresh naan. But if hell gets the vote,
:03:13. > :03:26.I'm going to make you my That depends which way the viewers
:03:27. > :03:26.and our Spode. -- and our guests vote.
:03:27. > :03:29.I'll soak trifle sponges with dry sherry, then sprinkle frozen
:03:30. > :03:32.Next I'll make a custard and pour over the raspberries
:03:33. > :03:36.Finally I'll spoon freshly whipped cream over the custard and decorate
:03:37. > :03:39.Not attempted? My fingers are very much crossed for the curry. We will
:03:40. > :03:41.cross them for you as well. But you'll have to wait
:03:42. > :03:44.until the end of the show to find If you'd like the chance
:03:45. > :03:48.to ask us a question today And if we get to speak to you,
:03:49. > :03:54.I'll also ask you if Levison should But if you're watching us on catch
:03:55. > :03:59.up, then please don't ring You can also get in touch
:04:00. > :04:16.through social media I promise you will like this. Ready,
:04:17. > :04:20.Carl? Let's go. How are you this morning? Very well, thank you. Up
:04:21. > :04:25.early. Today we are going to do something I do at the restaurant, we
:04:26. > :04:31.put it on the special sometimes, crispy fried buttermilk marinated
:04:32. > :04:35.chicken wings, which are here, just with a kind of like chilli fish
:04:36. > :04:43.sauce caramel, nice and sticky and fresh, lots of Thai herbs, and that
:04:44. > :04:50.is the crispy shizzle, basically shallots and garlic. This is the
:04:51. > :04:55.crumb that goes on the chicken? Not a crumb, a powder? I can't give you
:04:56. > :05:00.the one that we'd use in the restaurant because I would have to
:05:01. > :05:04.kill you. That is nice, that is sharing. There is a secret thing
:05:05. > :05:09.that we put in, something I can tell. If I wanted to make it at home
:05:10. > :05:20.authentically, you would not tell me? It is not that authentic. This
:05:21. > :05:23.lasts for a good few days, this powder? You toss the chicken and
:05:24. > :05:29.afterwards? But just don't use it again, just to be safe. The reason
:05:30. > :05:33.for the buttermilk? It is a salt brine, keeps everything nice and
:05:34. > :05:40.juicy. Otherwise everything would be a bit dry and bland. It tenderiser
:05:41. > :05:45.is it a bit and seasons it through? Seasons to the bone, as they say.
:05:46. > :05:51.You are quite ethical about your chickens, which is good. You have
:05:52. > :05:55.two farms? One in Yorkshire, one in Somerset. We don't like to
:05:56. > :05:59.pigeonhole free range, red tractor or bard reared, it is about the
:06:00. > :06:04.welfare of the animal, free to roam, does what it wants. Our farmers
:06:05. > :06:09.Stuart looks after them very well, it is just a joy, it is the most
:06:10. > :06:14.idyllic place in Somerset. All the love and care perpetuates back to
:06:15. > :06:20.the restaurant. And into the flavour. You are frying everything,
:06:21. > :06:24.you use a lot of rape seed oil, can you reuse that? We use British rape
:06:25. > :06:29.seed oil and we are looking to creating a circle of life, anything
:06:30. > :06:33.we can do to help sustainability and ethics, it will be taken from the
:06:34. > :06:36.restaurant, the used oil will go back to the farm and turned into bio
:06:37. > :06:44.diesel for the tractors on the farm machinery. Just bringing life back
:06:45. > :06:50.to the farm. Is that enough for you? I screwed up in rehearsal. Just
:06:51. > :06:56.checking, check my work. Honestly! The cheek of these people, they come
:06:57. > :07:03.in, you let them promote themselves! Talking about promoting, you have
:07:04. > :07:09.your two restaurants? We have won in Sydney Haxton, which we open two
:07:10. > :07:18.years ago, a tiny place, and we have another one in Covent Garden. And
:07:19. > :07:34.something else coming up? A new project which is called Chikn.
:07:35. > :07:38.Chicken Sours is quite spicy, lots of cocktails, quite loud. We wanted
:07:39. > :07:42.something for people all around the country, something not so
:07:43. > :07:48.challenging that really has good ethics and a good soul behind it.
:07:49. > :07:55.All of this in here, Carl? Yes. And try to make a difference. So you
:07:56. > :07:58.plan to do lots of these around the country? Everybody says that, we
:07:59. > :08:03.will try our best and see how it goes, we would love to see one in
:08:04. > :08:08.every high street. I have made a little caramel with palm sugar and
:08:09. > :08:16.fish sauce, and some chilies. I will let that cooked to a little caramel.
:08:17. > :08:20.I have some tamarind paste, that is to go in right at the end, I will
:08:21. > :08:26.keep it until the end because I don't want to get any heat in it, I
:08:27. > :08:32.want to keep the sourness. Do you want a hand? Come on! I will sit
:08:33. > :08:36.down with a cup of coffee! The only secret recipe is you are not telling
:08:37. > :08:42.me what goes into the powder for the fried chicken. So we'll take over
:08:43. > :08:49.the marinated chicken, we call it the cornflake affects, just to keep
:08:50. > :08:53.your hands in, put that straight in, makes it around so you get all of
:08:54. > :08:57.this. It is only the one in the restaurant that you are not telling
:08:58. > :09:02.me, you can see how I will keep harping on. I would have to tell
:09:03. > :09:10.you. But you can do this at home, I might try this tonight, take some of
:09:11. > :09:14.the flour home. It is like the Korean method, blanch them, chilled
:09:15. > :09:18.and write down in the fridge, blanch them at about 150 degrees for about
:09:19. > :09:27.seven minutes, finish them off to order. The sauce was cooking away. I
:09:28. > :09:37.first met you when you are doing a little pop-up in St Pauls, Disco
:09:38. > :09:43.Bistro. With the late Howard Marks, bless him. I have always called you
:09:44. > :09:48.the disco kid. Where did you start? What is happening at home where you
:09:49. > :09:52.grew up in Birmingham? You know. Probably all my family is watching.
:09:53. > :09:57.And the local pub has opened up early to watch Carl, which is
:09:58. > :10:04.brilliant. And I think all the staff are in the restaurant right now, so
:10:05. > :10:09.shout out to the Chicken Sours crew. How did you start? In the pop-ups? I
:10:10. > :10:14.was having a pint with some mates and we said, let's do a lobster roll
:10:15. > :10:18.bar. We didn't know anything about lobster, lobster rolls or pop-ups. A
:10:19. > :10:23.friend had a cloves shop in Shoreditch. We said, can we borrow
:10:24. > :10:30.your little room for a day? We didn't know what we were doing, we
:10:31. > :10:36.started a Twitter account with dill called Rock'n'roll -- Rob Wotton, we
:10:37. > :10:48.sold about 3000 lobster rolls over a weekend. -- we started a Twitter
:10:49. > :10:54.account called Rocker Lobster. What have I done wrong? I can get you
:10:55. > :11:00.some lines. You will finish that salad for me. I have got the
:11:01. > :11:06.chicken. We will rip up loads of... I will fried this egg? You need
:11:07. > :11:15.plenty of herbs, it is the salad element. Then we put the tamarind in
:11:16. > :11:20.to finish off. Would you always do something so spicy with the chicken,
:11:21. > :11:28.spicy Thai salad? We serve pickled watermelon in the restaurant with
:11:29. > :11:34.fried chicken because what is it is like cheese and onion. Everything is
:11:35. > :11:38.spicy, not to spicy, but it is personal taste. Did you travel to
:11:39. > :11:43.find the best chicken recipe, did you go out to career? Just being a
:11:44. > :11:50.nerd and trying to study it as much as I could. Went out in New York
:11:51. > :11:56.recently, eight in about 25 chicken joints in four days which is a lot
:11:57. > :12:03.of chicken joints. Now we will put in some of the dressing, ready to
:12:04. > :12:11.go. We are frying VX, you have the dressing. I will move these bowls.
:12:12. > :12:15.-- we are frying the egg. I have got you a little bit more lie. I think
:12:16. > :12:26.you are just doing this because you like criticising me, it was the
:12:27. > :12:35.herbs. Lots of lime juice in here. The chicken is ready. Beautiful.
:12:36. > :12:45.Three minutes? That is fine? All the lime in here. Beautiful. As soon as
:12:46. > :12:48.you have -- as soon as you have done that we will put it into the water.
:12:49. > :12:53.OK. If you'd like to ask a question then
:12:54. > :12:57.give us a ring now on 0330 123 1410, Calls are charged at your
:12:58. > :13:08.standard network rate. This is something... You don't need
:13:09. > :13:16.a pestle and mortar, you can bundle it all into the food processor and
:13:17. > :13:22.with it up. Shall I put the chicken, which played? Let's go with the
:13:23. > :13:29.brown one. And herbs on top? I will dress it up. Watermelon in and some
:13:30. > :13:39.crushed peanuts on top of the watermelon. I will do that for you.
:13:40. > :13:46.Chilli fish oils. This is really eat with your hands? Just do it. Don't
:13:47. > :13:52.worry. Thai basil, coriander and mint. Just ripped up on top? All
:13:53. > :13:59.over the top, then the crispy shizzle and the fried egg. We will
:14:00. > :14:05.put the egg on top. Beautiful. Lots of fresh herbs. You want this cut
:14:06. > :14:17.out? Yes, please. Pickled red chilies on top for colour. Then just
:14:18. > :14:23.the egg. Straight on top? Yes. Oh, my gosh. Seasoning on top? A little
:14:24. > :14:29.bit. What is the name? Buttermilk fried crispy chicken wings with a
:14:30. > :14:31.chicken egg, obviously, pickled chilies, herbs and crispy shizzle.
:14:32. > :14:46.And the watermelon salad. Right, let's see what the guys think
:14:47. > :14:52.over here. Are you hungry? I'm very hungry and this is exciting. Right,
:14:53. > :15:01.you guys tuck in. See what you think. Happy? Sweet,
:15:02. > :15:08.spicy, sour. When you're walking, do you have a cook with you? Sadly not.
:15:09. > :15:14.It is more of a boil in a bag job. Fingers. Go for it. You know those
:15:15. > :15:16.pies in the tin? Yeah. They're handy.
:15:17. > :15:19.Well, Carl's fiery chicken needs a wine to go with it,
:15:20. > :15:21.so we sent expert Jane Parkinson to Newport in Wales.
:15:22. > :15:54.Today I'm in Newport, I'm going to check out the local Roman history.
:15:55. > :16:01.Carl's fried chicken is draw dropingly good. If you're going
:16:02. > :16:06.heavy on the watermelon salad, and why wouldn't you, it's delicious,
:16:07. > :16:12.you could go for this bargain house white wine and serve it super cold.
:16:13. > :16:17.I wanted a wine with more zip and zing. I've chosen a wine that is as
:16:18. > :16:29.fresh as it is fruity. It is this Friuli Sauvignon Blanc 2015. Friuli
:16:30. > :16:34.is a haven for white wines. They do a great job with this one. This has
:16:35. > :16:39.such a perky nose. I can smell fresh apples and fresh pears and fresh
:16:40. > :16:44.herbs. You get the general fresh vibe.
:16:45. > :16:50.The crunchy, grassiness of this works a dream with that watermelon
:16:51. > :16:55.salad, but I love the sour, citrus tanning because it matches the
:16:56. > :17:00.tanning of the buttermilk. And there is good intensity here which means
:17:01. > :17:08.it can stand up to the sticky fish sauce caramel. Carl, your brilliant
:17:09. > :17:13.fried chicken deserves some frisky fine wine action. I hope you like
:17:14. > :17:20.the match. How do you like it? It is good.
:17:21. > :17:25.Would you drink beer? We do sour cocktails and we do a couple of
:17:26. > :17:35.craft beers and we do, one white, and one red. This works perfectly.
:17:36. > :17:40.It's great. Leveson. Great. Do you get to drink on your walking trips?
:17:41. > :17:50.It is an expedition, but if we happen to walk past a little bar in
:17:51. > :17:57.Central America... Nice. Why not? Niklas, what you got cooking next?
:17:58. > :18:05.Barley, beetroots, onions. A bit of cabbage? A bit of cabbage, fennel.
:18:06. > :18:13.Everything. Just throw it all in there. There is still time for you
:18:14. > :18:16.to ask us a question. Just call 0330 123 1410. But please call by 11am
:18:17. > :18:20.today. You can tweet us using the He's in Bangkok, looking around
:18:21. > :18:35.the Thai markets and sampling Well, it's nearly ten years
:18:36. > :18:50.since I was last in Thailand and things have moved on a lot
:18:51. > :18:53.since then, just by I can remember filming then,
:18:54. > :18:56.and there were...in the market, and it was a bit smelly and a bit
:18:57. > :19:00.dark and there were rats running And there was, I remember
:19:01. > :19:04.slipping up on an old fish and then seeing somebody,
:19:05. > :19:06.a man weeing in an open drain! And putting a brave face on it,
:19:07. > :19:09.you know, atmosphere, theatre. I mean this, to tell you the truth,
:19:10. > :19:14.funnily enough when we were filming then I was eating this dish
:19:15. > :19:16.which is either oyster or mussel omelette and it tasted very nice
:19:17. > :19:21.but I was so sick afterwards. And I just think in the end,
:19:22. > :19:24.I am a Westerner and I really I met up with one of my culinary
:19:25. > :19:30.heroes here, David Thompson, an Australian who has spent
:19:31. > :19:33.the best part of his life How does he view the new face
:19:34. > :19:41.to the old market? It's a wonderful cross,
:19:42. > :19:44.a transitional cross between the scungy local markets
:19:45. > :19:49.that you'd sell your mother in... Er, to the version of the 7/11's
:19:50. > :19:56.that are now beginning to litter ...in Bangkok where people prefer
:19:57. > :20:05.the hygiene and cost to the quality. And that's one of the tragic things,
:20:06. > :20:08.one of the sad things that's ...they're discarding their soul,
:20:09. > :20:15.they're discarding the things And this market however,
:20:16. > :20:20.happily manages to be hygienic, And what I love are all these
:20:21. > :20:35.sort of stir-fry veg, This is something called sadao
:20:36. > :20:40.in Thai which is a very, And they eat it with sweet fish
:20:41. > :20:45.sauce and grilled, er, catfish. When we were in Vietnam
:20:46. > :20:49.they didn't mention bitterness. Is bitterness an important
:20:50. > :20:51.part of the taste...? And bitterness is the fifth one
:20:52. > :20:59.that they like to use but it's... And now this is something
:21:00. > :21:03.that's just as pungent. And the Thais would eat this
:21:04. > :21:24.in their omelette or they'd deep fry it and it's fantastic with a sour
:21:25. > :21:26.orang curry or indeed It's almost got a sort
:21:27. > :21:30.of garlicky taste to it. Just gives it a little
:21:31. > :21:36.bit more dignity. So I'd love you to explain about
:21:37. > :21:39.these curry pastes, I must say. This is the great thing
:21:40. > :21:41.about Thai markets is you can Now the unfortunate thing
:21:42. > :21:47.is in the UK, indeed in Australia and in the US as well,
:21:48. > :21:49.anywhere outside of Thailand... ...you're not going to have
:21:50. > :21:53.access to these really The best way to approximate
:21:54. > :21:59.that is to make your own. David suggested we could make
:22:00. > :22:03.a yellow prawn curry together and so he bought the ingredients
:22:04. > :22:06.and he commandeered a stall. But first, we had to
:22:07. > :22:09.make our own paste. We started by pounding up quite
:22:10. > :22:17.a lot of red chillies. And the lemongrass needs to be cut
:22:18. > :22:20.up just a little bit because then it I'm going to add a little
:22:21. > :22:28.bit of turmeric. I want you to smell it
:22:29. > :22:32.almost immediately. ...Just that extraordinary
:22:33. > :22:40.explosion of aromas. I think cooks in the West,
:22:41. > :22:43.they don't use their sense of smell, Not at all, Rick, 60%
:22:44. > :22:46.of taste is smell. ...they use their senses
:22:47. > :22:50.more instinctively. I was just thinking about I think
:22:51. > :22:53.it was Chesterton wrote this song about a dog saying "they haven't got
:22:54. > :22:56.no noses, the fallen sons of Eve, "even the smell of roses ain't
:22:57. > :22:59.what they supposes." Do you know, they sing that song
:23:00. > :23:02.so often in Thai markets. Oh, yes, in this Thai market
:23:03. > :23:06.they sing it all the time. Now he puts in the magic shrimp
:23:07. > :23:19.paste, one of my favourite And he uses the heads
:23:20. > :23:23.of the prawns to make the stock. That makes a lot of difference
:23:24. > :23:25.in the finished taste. He throws in a chunk of lemongrass
:23:26. > :23:28.and then puts in the paste which also contains galangal,
:23:29. > :23:31.shallots and garlic. And almost instantly,
:23:32. > :23:35.this prawn stock starts And its thickness is similar
:23:36. > :23:44.to your Mediterranean fish soups. It looks like a
:23:45. > :23:45.Mediterranean fish soup. But I can assure you it
:23:46. > :23:48.doesn't taste like one. The Thais would say you cook it
:23:49. > :23:52.until it's aromatic, and then we're going to add some sai
:23:53. > :23:55.bua, or lotus stalks. These are the stalks
:23:56. > :23:59.from the lotus flowers. They're really very succulent
:24:00. > :24:01.and so they'll absorb this curry. But also, instead of using these
:24:02. > :24:05.large river prawns... ...you could use mussels,
:24:06. > :24:09.you could use clams, you could use any type of prawns,
:24:10. > :24:12.you could use your Cornish lobsters. There's a wonderful versatility
:24:13. > :24:17.to this curry, and, indeed, all Thai food, where they'll go
:24:18. > :24:20.to the market and choose what's Then he puts in some lime juice
:24:21. > :24:29.for the sour element, sugar for the sweet,
:24:30. > :24:32.and fish sauce for the salty. And then in goes the juice
:24:33. > :24:38.of pulped tamarinds - that acidy, astringent,
:24:39. > :24:43.bean-like fruit. I cooked this for my sons at home
:24:44. > :24:49.and one of them said, "This is proper Thai food,
:24:50. > :24:51.Dad, not like you get And that's what's David's
:24:52. > :24:58.all about - Thai food I'm going to put some rice with it,
:24:59. > :25:06.cos I know it's not supposed to be Should be sour, it should be salty,
:25:07. > :25:13.it should be hot, it should be But more than that,
:25:14. > :25:18.without bulling you up too much, you are the Western world's expert
:25:19. > :25:22.on Thai food, so I'd expect it to be And there's more of his
:25:23. > :25:37.adventures next week. So Rick cooked the traditional
:25:38. > :25:39.yellow prawn curry there, using lots of red chilli,
:25:40. > :25:59.and I'm going to show Welcome to the show. I like a bit of
:26:00. > :26:04.spice. We're going to cook marinaded pork belly and finish with noodles
:26:05. > :26:09.and do a lovely pork belly and noodle salad. I hope you like that.
:26:10. > :26:14.A slight spice in there. So tell me about the book. Tell me about
:26:15. > :26:17.walking the America's? Well, so I got back in December from walking
:26:18. > :26:21.the length of Central America from Mexico down to Columbia. Right. OK.
:26:22. > :26:29.Eight countries. How many kilometres? 1800 miles. 1800? How
:26:30. > :26:33.many miles in a day? Anywhere between 15 and 20. It depends what
:26:34. > :26:37.the environment. In the jungle sometimes you can't walk... You're
:26:38. > :26:41.not walking down a pavement, you're walking in the middle of jungles,
:26:42. > :26:48.warlords, drug barons? Everything. It is not injure average stroll. Who
:26:49. > :26:51.chooses the route? Do you decide? I'm lucky to pick journeys that I
:26:52. > :26:55.want to undertake and we film it and turn it into a documentary which is
:26:56. > :27:00.great. How does that work with the locals? Do you get a local guide to
:27:01. > :27:05.show you? I have a great story with my last guide. A guy called Alberto.
:27:06. > :27:10.When I left the Army, I was in the Army for a while and I left the Army
:27:11. > :27:13.six or seven years ago and thought I was going to go and become a
:27:14. > :27:18.photographer. So I went to spend all my savings on a very expensive
:27:19. > :27:23.camera. Went to Mexico and on the third day after I got there, I
:27:24. > :27:31.managed to get it nicked. No. Yeah, quite disappointing. Through that I
:27:32. > :27:35.was introduced to this guy called Alberto and he was like, "You can
:27:36. > :27:39.borrow my camera." He took me under his wing and taught me all about
:27:40. > :27:44.photography and we planned this journey six years ago and to go back
:27:45. > :27:50.after all this time. He took you? He never walked anywhere in his life!
:27:51. > :27:54.So 15 kilometres a day was a lot for him But he enjoyed it. Do you speak
:27:55. > :27:57.the language? No, I mean that's the reason I got, I tried to speak a bit
:27:58. > :28:02.of Spanish. Do you speak any languages? I can speak a little bit
:28:03. > :28:09.of Spanish. Marinaded the pork. We marinaded it
:28:10. > :28:17.overnight. Add chilli and lime and here we've got our lovely vegetables
:28:18. > :28:22.and I'm going to char the pork. What's your biggest challenge today?
:28:23. > :28:27.I mean I sort of read about your biography and I was reading it and
:28:28. > :28:33.nearly fainted. How do these survive. Do you call your mum every
:28:34. > :28:36.day? She must worry about you? With satellite phones and technology, the
:28:37. > :28:40.temptation is there, but no, she sometimes has to wait a few weeks at
:28:41. > :28:44.a time. What's been the worst? Have you woken up and said never again,
:28:45. > :28:50.I'm not doing that? Most days. Some places. I'm lucky. I get to go to
:28:51. > :28:54.some incredible places. The Nile, that was really challenging, but
:28:55. > :29:01.each journey has got its own challenges to overcome in Central
:29:02. > :29:06.America, going through the Jungle, the wilderness area. It is notorious
:29:07. > :29:10.bass it is filled with traffickers and gangsters. Have you ever been
:29:11. > :29:16.held up? Has anyone said that's it, they want your camera crew and gear?
:29:17. > :29:22.Lots of times. You say so casually lots of times. I have been arrested
:29:23. > :29:27.on five Continents. Who bails you out? The British Consulate warn me
:29:28. > :29:32.before I go anywhere, they try and distance themselves. I bet they do,
:29:33. > :29:40.yeah! God, your insurance premiums must be through the roof. Yeah. OK,
:29:41. > :29:44.you've eaten some crazy stuff. What's the most tayest thing you've
:29:45. > :29:48.eaten? Going back to Mexico is amazing. The Mexican food is
:29:49. > :29:53.incredible. Street food. Like I say, I'm going to go back to curry
:29:54. > :30:00.because I love India. Hopefully you'll get your food heaven later
:30:01. > :30:04.on. We will put on to our grill all the lovely pork. Where do you walk
:30:05. > :30:07.in this country? I think when I sort of walk, I don't know, just to get
:30:08. > :30:11.the paper, I think, you have done a lot of exercise and stuff! When
:30:12. > :30:15.people go, "Let's go for a walk, are' probably no, I've done that,
:30:16. > :30:21.I've done the Andes and done the Nile." Where do you walk?
:30:22. > :30:27.I am from the Staffordshire Moorlands, the Peak District is my
:30:28. > :30:31.backyard when we see the folks. I thought we would get in
:30:32. > :30:34.Staffordshire oatcakes today. Next iMac formation not so you walk in
:30:35. > :30:40.this country, and I say that very loosely, most of the time you are
:30:41. > :30:44.exploring. Do your research where you are going, look things up and
:30:45. > :30:51.say I definitely want to visit there? The hardest part is the
:30:52. > :30:55.planning, it was two years for the Nile, you have to get lots of
:30:56. > :30:59.paperwork, visas, all sorts of things and you need to do lots of
:31:00. > :31:04.practice and homework. Did the army said she worked for that? Of course,
:31:05. > :31:09.it was a great career to get onto that platform. The army certainly
:31:10. > :31:13.teaches you a lot of skills and there is a good network, people in
:31:14. > :31:17.the Army will cost each other and wherever you go there is usually
:31:18. > :31:23.somebody from the Army who is out there working for an NGO etc --
:31:24. > :31:27.people from the Army look out for each other. You are on a book tour,
:31:28. > :31:32.there are lots of beautiful photographs, is that your
:31:33. > :31:38.photography? Yes, photography has always been my hobby, it all
:31:39. > :31:43.complements each other. By going on a speaking tour, people can ask
:31:44. > :31:49.questions. Oh, my God, there is nothing you don't do. I don't cook
:31:50. > :31:53.very often. Who cooks on the expeditions? We go to villagers and
:31:54. > :32:00.buy street food, if we are in the jungle we are on rations, a bit like
:32:01. > :32:06.the Army. What is in your ration pack? Boiler in the bag, so anything
:32:07. > :32:11.from minced beef to pasta. Mainly carbs. It is not that bad. The good
:32:12. > :32:16.thing about these expeditions is you lose so much weight when you are on
:32:17. > :32:22.them that you can eat like a King before you go away to put on a bit
:32:23. > :32:27.of weight. I bet you must do, it must be amazing. It is a good
:32:28. > :32:34.stylet. What do you do to relax back at home? Do you chill and watch a
:32:35. > :32:39.video? Plan the next one. Not much rest. My feet have not touch the
:32:40. > :32:42.ground in a few years. Talking to you, I realise that in a whole year
:32:43. > :32:49.everyone has maybe three or four week holiday if you -- they are
:32:50. > :32:57.lucky, you are away for maybe nine or ten months of the year? I love my
:32:58. > :33:03.job, I will not complain. We have got the raw vegetables, mint,
:33:04. > :33:08.Chinese lettuce, spring onion, chilli and garlic. We have cooked
:33:09. > :33:13.noodles and we are literally frying off the pork, we will toss it all
:33:14. > :33:19.together into this lovely sticky pork salad. The noodles, so simple,
:33:20. > :33:23.you can take this on your backpack, literally hot water. We will toss
:33:24. > :33:36.all that together with a little bit of salt. That will be good. Can you
:33:37. > :33:41.dehydrate this and then...? Don't start, normal cooking for me, I
:33:42. > :33:45.can't be dehydrating stuff! I will just get these tongs and lift this
:33:46. > :33:55.altogether. You have been to Sweden? I have. I
:33:56. > :34:00.went to Sweden to do some kayaking up in the weather islands. Did you
:34:01. > :34:08.understand it? Not a word they were saying. It was beautiful, lovely
:34:09. > :34:14.place. It was incredible. I love Sweden, the food is amazing. It is
:34:15. > :34:17.amazing, yes. But it is quite nice in this country, we have already
:34:18. > :34:20.been having an argument about cheese, we will see what we like
:34:21. > :34:26.later. This is quite a big salad for you.
:34:27. > :34:30.Do I have to meet all of that? No, you can have a little taster. We
:34:31. > :34:36.like to feed people well. Where is the first place on the book tour? I
:34:37. > :34:41.am number four already, on Sunday I'm going to Cambridge, Brighton on
:34:42. > :34:48.Monday and all the way around the UK, 20 more to do. What is the title
:34:49. > :34:52.again? Walking The Americas. Great book, great pictures. So what will
:34:53. > :34:55.we be making at the end of the show? For food heaven, I'm going to make
:34:56. > :34:57.you a venison curry. onions and chilli.
:34:58. > :35:00.then fry with tomatoes, I'll mix yoghurt and spices
:35:01. > :35:03.and add to the venison, then simmer until tender,
:35:04. > :35:05.finally adding garam masala and ginger, and serve
:35:06. > :35:07.with rice and fresh naan. But if hell gets the vote,
:35:08. > :35:10.I'm going to make you my I'll soak trifle sponges with dry
:35:11. > :35:13.sherry, then sprinkle frozen Next I'll make a custard and pour
:35:14. > :35:17.over the raspberries Finally I'll spoon freshly whipped
:35:18. > :35:20.cream over the custard and decorate But you'll have to wait
:35:21. > :35:25.until the end of the show to find out how the viewers and chefs voted
:35:26. > :35:28.at the end of the show.! Time now to catch up
:35:29. > :35:31.with Nigel Slater in the garden. He's using fresh home-grown
:35:32. > :35:33.ingredients to make a couple Growing your own isn't
:35:34. > :35:51.about having lots of space. It's not about an allotment,
:35:52. > :35:53.or even a greenhouse. You can grow masses
:35:54. > :35:55.in the average suburban garden. Like me, Kat has given
:35:56. > :35:58.up her under-used lawn in favour She's used every little bit of space
:35:59. > :36:03.and has loads of crops. I fancy experimenting with things
:36:04. > :36:07.I don't normally cook with. And I've spotted a couple of plants
:36:08. > :36:10.in-between the more regular crops that could make a difference
:36:11. > :36:15.to a little cheese dish of mine. I love lavender,
:36:16. > :36:20.absolutely love lavender. Just with the buds, just sprinkling
:36:21. > :36:30.a few in, not too many, Of course, they go into some
:36:31. > :36:35.of the herb mixtures. It's the first year
:36:36. > :36:41.these have flowered. Just the faintest,
:36:42. > :36:51.subtlest taste of garlic. Not everyone around you likes
:36:52. > :36:57.the smell of garlic. OK, lavender and garlic chive
:36:58. > :37:03.flowers with tomatoes might not be an obvious combination,
:37:04. > :37:08.but worth a try. Just going to pop these
:37:09. > :37:11.in here and cook them quite slowly, just so they cook right
:37:12. > :37:17.through to the middle. Let those quietly putter
:37:18. > :37:20.away for a few minutes. There's some things I cannot resist
:37:21. > :37:23.sniffing when I'm cooking. I've never cooked
:37:24. > :37:29.with lavender before. I've got these little goat's cheeses
:37:30. > :37:41.They're really quite soft. It's quite a strong flavour
:37:42. > :37:57.and you only need a hint. And you know, some of your
:37:58. > :38:00.little garlic flowers... I've discovered something that
:38:01. > :38:02.I didn't realise I had. I think just the odd
:38:03. > :38:15.little bud on there. Now we're just going to leave them
:38:16. > :38:20.to see if they'll kindly soften. You could use Camembert or Brie,
:38:21. > :38:24.but do have a go with goat's cheese. I mean, it's not soapy,
:38:25. > :38:50.which I'd worried it might be. No, and I wouldn't have known
:38:51. > :38:53.it was lavender if I hadn't seen I wouldn't have minded
:38:54. > :39:04.a little bit more! There are one or two
:39:05. > :39:13.pairings of ingredients that It took me a long time
:39:14. > :39:18.to get my head around eating and yet quite often,
:39:19. > :39:21.if I'm stir-frying some pork, I'll So why won't it work if I put
:39:22. > :39:26.a little bit of anchovy Tonight, pork meatballs
:39:27. > :39:32.with anchovies. To your pork mince, add
:39:33. > :39:38.a cupful of breadcrumbs. It really helps to
:39:39. > :39:41.lighten the texture. Parmesan helps to bind it,
:39:42. > :39:57.but also adds a deep, salty flavour. Drop in a handful of your
:39:58. > :40:02.favourite fresh herbs. Finally, a little salt
:40:03. > :40:07.and black pepper. As it is, I could make those
:40:08. > :40:10.into little balls, fry them But by adding the strange thing
:40:11. > :40:15.of anchovies, every flavour that's in there is going to be
:40:16. > :40:21.richer and stronger. These little fish have an effect
:40:22. > :40:26.like nothing else when you cook. They dissolve, they're
:40:27. > :40:29.completely undetectable. Sometimes I put them in a tomato
:40:30. > :40:32.sauce, other times I dip Mix together well and crisp
:40:33. > :40:56.both sides in hot oil. I'm not going to cook these
:40:57. > :40:59.all the way through. I'm just going to brown the outsides
:41:00. > :41:02.a little bit and then put them Then I'll let them cook in the oven,
:41:03. > :41:08.and what will happen is that all the flavours
:41:09. > :41:12.going on in here will seep into the stock and I'll end up
:41:13. > :41:16.with a dish that is full of a lovely, savoury broth I can
:41:17. > :41:19.dip my spoon into before I start Half cover the meatballs in stock,
:41:20. > :41:31.veg or chicken, it doesn't matter. Then put them in the oven
:41:32. > :41:35.for about 20 minutes. I feel like a few greens to go
:41:36. > :41:39.with it so I'm going to use one If you use the younger leaves,
:41:40. > :41:45.you can cook them whole in just a small amount of water,
:41:46. > :41:50.or maybe even steam them. These little meatballs have got
:41:51. > :41:54.crisp tops and they're When I put this out on the dishes,
:41:55. > :42:03.I can smell the pork... ...and the Parmesan and the lemon,
:42:04. > :42:07.but there's also something else It's the sort of food,
:42:08. > :42:17.if I'm feeling a bit down, This is a really hearty meal
:42:18. > :42:30.with a wonderful deep flavour. It's well worth having some
:42:31. > :42:34.anchovies in the cupboard. You'll be amazed how
:42:35. > :42:40.often you'll use them. Good tip, there - always have a tin
:42:41. > :42:43.of anchovies in your cupboard. Still to come on today's show,
:42:44. > :42:46.Tom Kerridge makes another British favourite -
:42:47. > :42:49.Italian lasagne. But he revamps it with
:42:50. > :42:51.a few twists and tricks And it's almost omelette challenge
:42:52. > :42:56.time, so here come the puns Can you both brave the EGGS-TREME
:42:57. > :43:02.conditions in the studio in the omelette challenge
:43:03. > :43:17.EGG-SPEDITION, to HIKE Honestly, these are very good!
:43:18. > :43:19.Normally, they are really rubbish. These are exceptional, thank you.
:43:20. > :43:21.And will Levison get his food heaven, venison curry?
:43:22. > :43:25.We'll find out at the end of the show.
:43:26. > :43:29.Right, on with the cooking Niklas, what are we doing?
:43:30. > :43:39.Come on, let's go! I'm so excited. Before you get overly excited, tell
:43:40. > :43:46.us what you are cooking. I am cooking a creamy barley, like you
:43:47. > :43:53.cook a risotto, I am starting with butter and shallots. We are going to
:43:54. > :43:57.have some salmon in a spice mix with fennel seeds, dill seeds and
:43:58. > :44:04.coriander. You have grown them to a pulp. You will role that into the
:44:05. > :44:12.spice mix, I will chop the shallots and roast the barley. Flying visit
:44:13. > :44:21.to England. You have a new restaurant opening in Sweden? I have
:44:22. > :44:25.a new bar -- wine bar. In my main restaurant I cook with only an open
:44:26. > :44:29.fire, older Nordic cooking techniques. Next door I opened a
:44:30. > :44:33.wine bar with some simple dishes. When I first heard that, there is
:44:34. > :44:39.absolutely no gas or electricity and you are not cooking on fire, the
:44:40. > :44:43.meat is not going on the fire, the pounds are on fire? It is not a
:44:44. > :44:49.grill, forget about barbecue, it is all about cooking over a fire. All
:44:50. > :44:56.about cooking over the fire. What made you decide to do that? Nordic
:44:57. > :45:00.food was so much focusing on foraging and Nordic ingredients, I
:45:01. > :45:05.thought why not open a restaurant focused on the techniques?
:45:06. > :45:11.It has gone very well and you've got your Michelin star? Yes, we've got
:45:12. > :45:17.the locals and the tourists. That's awes good. I'm putting some --
:45:18. > :45:21.that's always good. I'm putting white wine. So you are making it
:45:22. > :45:28.like a risotto. Why barley and not risotto? Well, I try to work with
:45:29. > :45:33.all the grains. Yes. All the way of, all these old grains that we've
:45:34. > :45:39.forgotten about because... It is a Swedish thing? Yeah, very Swedish.
:45:40. > :45:43.We use rice and pasta in every dish. At home I cook this dish for my kids
:45:44. > :45:48.to introduce them to the Nordic flavours and at the same time
:45:49. > :45:57.nutrition. You're very good. A good father. Did you say you use rice a
:45:58. > :46:02.lot? In Sweden we use a lot of rice. You've got the salmon in there?
:46:03. > :46:08.We're toasting that. This, I precooked the barley. Go on, sorry.
:46:09. > :46:24.Add some cheese into that. What's this cheese? This
:46:25. > :46:32.is northern Swedish cheese. When I was out there judging for Chef of
:46:33. > :46:38.the Year, we didn't have it. We had another one. It was with the Prince
:46:39. > :46:45.of Sweden. I dined with the Prince of Sweden. I was so nervous and I
:46:46. > :46:52.was like, "Here comes the Prince." And you're like, "Right." Can I
:46:53. > :46:57.explain. Niklas was there, in Sweden they do Chef of the Year. There is
:46:58. > :47:02.20 chefs and he was supposed to be my translator. This is a quote,
:47:03. > :47:07."That's not very funny. I'm not going to translate that." I didn't
:47:08. > :47:14.have any recipes, everything. I was just guessing all the time. The
:47:15. > :47:19.Prince of Sweden comes up and says, "Is that a BlackBerry. I this one of
:47:20. > :47:28.those in 2006. I think I was the only person! Just carry on with your
:47:29. > :47:36.cooking. You come over here bringing your cheese and mocking our phones!
:47:37. > :47:41.What's wrong worthwhile our Cheddar? You might get it somewhere. I'm
:47:42. > :47:54.grating the fresh horseradish and the fennel is ready. Another Swedish
:47:55. > :48:02.cheese called Bellpoppel or something. Don't mention that. So
:48:03. > :48:09.you're pickling the onions. So a very Swedish thing is pickled. Very
:48:10. > :48:13.simple pickled juice. We use like a strong vinegar and just salt and
:48:14. > :48:20.sugar and water. And pickling is a huge part of the history of Swedish
:48:21. > :48:26.cooking? You can pickle anything! And they do! Add dill and pickle
:48:27. > :48:33.juice and it is Swedish. It is a way of preserving food. If you think the
:48:34. > :48:45.seasons are short in England, the Swedish seasons, strawberries are
:48:46. > :48:47.coming up. Got them! LAUGHTER
:48:48. > :48:53.The shortest seasons ever. How many seasons do you miss every year?
:48:54. > :48:59.Don't watch too many movies, you miss the season! We've got boot root
:49:00. > :49:05.that we've lightly pickled and I've got the fennel and the horseradish
:49:06. > :49:09.and I'm going to pickle the onions in the pickling liquor, right? What
:49:10. > :49:16.have you done with the cabbage? So these are dried in the oven
:49:17. > :49:22.overnight. Yeah. So you just put... Anything on it, salt, sugar?
:49:23. > :49:27.Nothing. It's crisp. I think this is a wonderful way to introduce
:49:28. > :49:32.vegetables to your kids. We were talking about vegetables. They said
:49:33. > :49:37.nine a day. Ten a day? Ten a day? It used to be five and in 48 hours, it
:49:38. > :49:41.changed to ten. That's over doing it, but. This is a good way to
:49:42. > :49:48.introduce vegetables it to your kids. Instead of crisps, you do
:49:49. > :49:54.crispy vegetables. We need this one. We need this. We need this. We need
:49:55. > :49:58.this. Put your barley in here like a risotto. Could you slice down the
:49:59. > :50:03.salmon for me. Yes, sure, no problem. OK. On the bottom like
:50:04. > :50:09.this. And then you can put whatever you want on top here. OK. Well, not
:50:10. > :50:15.whatever you want. But stuff that would work with it. Especially
:50:16. > :50:19.veggies. What's nice with this dish, if you're serving it for the whole
:50:20. > :50:25.family they can see what's on here. So the kids can pick their
:50:26. > :50:30.favourites. OK. Why do they put the spoons down here? So you can walk.
:50:31. > :50:32.It's TV. Come on, you've done enough shows in your time. You know what
:50:33. > :50:38.you're doing. OK. So And if you think you'd like to try
:50:39. > :50:42.Niklas' or any of our other studio of our other studio recipes then
:50:43. > :50:51.visit our website This is pinker here. Pinker there.
:50:52. > :51:02.That bit there. Beautiful. There you go. And you've got, is it like a
:51:03. > :51:07.buttermilk here? Yes, buttermilk. I need a spoon. Work. Work. I will be
:51:08. > :51:11.back in a moment! I love that. I was thinking that the other moment, we
:51:12. > :51:16.never said it. Now that's it. Let's move them for your next one. We'll
:51:17. > :51:25.move them. Horseradish, fennel. Fennel, yeah. It's coming along. It
:51:26. > :51:29.is looking good. Fennel here. Yeah. We've got the onions, beautiful.
:51:30. > :51:35.Yeah. OK. Right, I'm going to move this stuff out of the way. You could
:51:36. > :51:42.put brown butter on this. Have you got brown butter? No. Maybe we won't
:51:43. > :51:56.put brown butter. We've got the Swedish cheese. More Swedish cheese.
:51:57. > :52:07.Tell me the name of this dish. Hoolyhooly! I think he's making that
:52:08. > :52:11.up! So Niklas' dish. If I said that I
:52:12. > :52:19.would be accused of mocking the Swedes!
:52:20. > :52:31.Beautiful, healthy, fresh. Happy. I'm a big fan of salmon. Let's taste
:52:32. > :52:37.the cheese. That was horseradish! LAUGHTER
:52:38. > :52:42.OK, that's Carl's taste buds gone! I've got two guests crying. Thank
:52:43. > :52:49.you, Niklas. You've made your mark. Hilarious! Do you like it? That's
:52:50. > :52:54.really good. And healthy, isn't it? Amazingly fresh. Amazingly healthy.
:52:55. > :53:03.Lots of vegetables and lots of fish... We're way too healthy. You
:53:04. > :53:10.need more fried chicken shops! That's to come.
:53:11. > :53:15.OK, let's head back to Newport to find out which wine
:53:16. > :53:42.Jane Parkinson has chosen to go with Niklas' knockout salmon!
:53:43. > :53:49.Niklas' barley with salmon is a Swedish feast and there is bold
:53:50. > :53:55.flavours here. However, when it comes to wine, I'm
:53:56. > :53:58.thinking about matching it to this crunchy vinegary pickles, so I've
:53:59. > :54:04.chosen the Dr Loosen Riesling 2015 from Germany. It is an under rated,
:54:05. > :54:07.but headon nistic classic. Yes, I have chosen a German wine, but
:54:08. > :54:12.bargain hunters take note because this is one of the best bang for
:54:13. > :54:18.buck ones around given the quality for the price you usually pay. This
:54:19. > :54:22.is one of those wines that you just want to dab on your wrist or on your
:54:23. > :54:25.neck, it is so perfumed in elderflower, it is beautiful. There
:54:26. > :54:29.is a glossy sweetness to the wine, but that's why it is perfect with
:54:30. > :54:33.this recipe because it matches up to the vinegar and the pickle, but it
:54:34. > :54:36.also tempers the heat of the horseradish, while its fresh green
:54:37. > :54:41.vibe matches up to the dill and the fennel on the salmon, it also has a
:54:42. > :54:47.honeyed richness which is great for matching up to the richness of that
:54:48. > :54:53.smoked cheese. Niklas, here is to your scrumptious salmon with a
:54:54. > :54:59.spring in the glass, German Riesling.
:55:00. > :55:08.So what do we think of the wine? I can't believe it's German!
:55:09. > :55:13.It works well with your salmon? It is like 4.5% alcohol. That's it? No,
:55:14. > :55:15.8.5%. We can have another top-up. Have the
:55:16. > :55:21.whole bottle. Calm down. It's time to catch up with those
:55:22. > :55:24.Hairy Bikers, Si and Dave. They're continuing their spice tour
:55:25. > :55:26.of Britain and making spicy squid! Where we'll be spicing up
:55:27. > :56:01.a scrumptious British ingredient Salt and Szechuan peppercorn squid
:56:02. > :56:06.with a fragrant dipping sauce. It's hot, it's frizzly, it's lovely,
:56:07. > :56:21.and it celebrates the squid. While Dave's butchering his squid,
:56:22. > :56:24.I'm going to prep what can only be Put 50ml of water into a pan,
:56:25. > :56:30.along with one tablespoon of white wine vinegar and 100 grams
:56:31. > :56:32.of caster sugar. Dissolve the sugar
:56:33. > :56:34.and boil for a minute. Chop your chilli along
:56:35. > :56:43.with a thumb-sized piece of ginger. Add these to your syrup, then let
:56:44. > :56:55.that cook for about a minute. Then add one more tablespoon
:56:56. > :57:04.of white wine vinegar We're balancing the sweet and sour
:57:05. > :57:13.because we've got sugar in there, two tablespoons of vinegar,
:57:14. > :57:18.but also a load of spice. Sweet, sour and spice go
:57:19. > :57:31.fantastically well together. They compliment each other so well
:57:32. > :57:36.that it pushes those flavours Before we move on to the next stage,
:57:37. > :57:39.wash the slimy bits off the squid To get the best out of these
:57:40. > :57:43.fantastic ingredients, we're going to add to a dry frying
:57:44. > :57:46.pan - no oil in it - Two heaped teaspoons
:57:47. > :58:00.of Szechuan peppercorns. Szechuan peppercorns are not
:58:01. > :58:03.a pepper, they're a berry. And half a teaspoon
:58:04. > :58:16.of chilli flakes. As we push heat through them,
:58:17. > :58:19.the natural oils that's trapped in the drying process will be
:58:20. > :58:24.released and make a more pungent and a bigger,
:58:25. > :58:26.more rounded flavour. It really is the best way to get
:58:27. > :58:32.those flavours out of those spices. I cut the bunches of tentacles
:58:33. > :58:41.in half and they're These big pieces, what we do
:58:42. > :58:49.is this to get a decent shape and cook them,
:58:50. > :58:51.you score them with Now cut those into ribbons,
:58:52. > :59:03.just like that, but when they cook, The way that you can tell that these
:59:04. > :59:17.peppercorns are nearly ready They start to have that
:59:18. > :59:21.beautiful fragrance. Put those in the pestle and mortar
:59:22. > :59:30.and we'll just grind Have you ever heard
:59:31. > :59:38.of about fast food? There's a bit of faff
:59:39. > :59:40.in the preparation, but we're talking about a minute or 90 seconds
:59:41. > :59:44.to cook these squid strips out. You sit there with your dipping
:59:45. > :59:48.sauce, cold beer in one hand, that in the other,
:59:49. > :00:05.and there's nothing finer. Beefed up with black
:00:06. > :00:07.pepper and chilli flakes, that's going to set the squid alight
:00:08. > :00:10.So put that into a bowl. And add five tablespoons
:00:11. > :00:13.of cornflour and five tablespoons I'll just mix that
:00:14. > :00:16.up with the spices. It's like the ultimate
:00:17. > :00:18.seasoned flour really. Into your wok or medium saucepan
:00:19. > :00:22.pour two centimetres of sunflower Now, take a piece
:00:23. > :00:33.of squid, like so... dredge it in that wonderful
:00:34. > :00:38.Szechuan-peppery melange... We only want this to cook
:00:39. > :00:52.for about a minute. As Dave's dropping them in,
:00:53. > :00:55.I'm not touching them. If you do, the spiced
:00:56. > :00:59.flour will fall off. You've got to be careful
:01:00. > :01:02.and leave it alone. They will only need
:01:03. > :01:05.between one and two minutes. Try not to overcook them or they'll
:01:06. > :01:09.end up like rubber bands. I like these cos they just go
:01:10. > :01:15.like a spider that been deep-fried. As Dave's dropping the squid in, it
:01:16. > :01:20.lowers the temperature of the oil. Just keep tweaking
:01:21. > :01:22.the temperature up. Turn it up as you go
:01:23. > :01:25.through the cooking process. The easiest way to do
:01:26. > :01:28.this is with a deep-fat It's just easier to see
:01:29. > :01:36.when it's like this. When the squid is done,
:01:37. > :01:38.remove from the oil To serve, put your dipping sauce
:01:39. > :01:47.in a bowl and garnish with finely chopped coriander
:01:48. > :01:52.and a slice of lime. Then pile up the twists
:01:53. > :01:55.of delectably succulent squid. And the texture of the dipping
:01:56. > :02:11.sauce is enough to cling. Thank heaven for spice,
:02:12. > :02:18.because it defines our cuisine. This is our gift to you
:02:19. > :02:40.from the Spice Boys. That looked gorgeous. Let's speak to
:02:41. > :02:45.some of you at home, we have some questions. The first person is
:02:46. > :02:51.Georgina from Bridgend, what is your question? I have been given a rabbit
:02:52. > :02:57.and I don't know what to do with it. Rabbit, Nicklas? I love rabbit, it
:02:58. > :03:01.is a wonderful meet and I think we should eat it more. It does not
:03:02. > :03:07.taste that much, it is a little similar to check in, so a fried one,
:03:08. > :03:12.fried rabbit is amazing. You could probably do it in the similar way
:03:13. > :03:22.that you did... Seasoned flour, in the fryer, some kind of... Chiili.
:03:23. > :03:32.Chilies, peanuts. Fried rabbit, 2017. Do you cook a lot of rabbit in
:03:33. > :03:36.Sweden? Yes. Touched a nerve with the rabbit. I
:03:37. > :03:51.would do would catch a Tory style with rosemary, white wine, garlic,
:03:52. > :03:55.likely saute -- I would do it cacciatore style. Peter Rooney says
:03:56. > :04:01.he has a monkfish and he does not know what to do with it.
:04:02. > :04:06.Very simple, it is a great piece of mostly fish, protein, slice it into
:04:07. > :04:11.one centimetre slices, gently golden brown with a little bit of butter
:04:12. > :04:15.and maybe something simple like a mayonnaise, if you want to go
:04:16. > :04:22.French, a little bit of Bearnaise source. Very simple, just that,
:04:23. > :04:27.really. What about you, do you like monkfish? Yes, it is very similar to
:04:28. > :04:32.lobster, that texture and depth, it is great fried with butter. When I
:04:33. > :04:38.fry monkfish, this is a tip for cooking with the kids, I fry it in
:04:39. > :04:43.the pan with a lot of butter then I add a little bit of passion fruit in
:04:44. > :04:51.the end for the sauce, butter and passion fruit sauce. Nice! Let the
:04:52. > :04:58.sun? Tracy says what can I do with a shoulder of lamb other than the
:04:59. > :05:07.roast dinner? Korean style, fermented chilli paste, palm sugar,
:05:08. > :05:12.jam, brown sugar, sesame, garlic ginger, marinate overnight. If you
:05:13. > :05:17.wrap it in cling film first and then tinfoil, put your oven on at about
:05:18. > :05:24.9000, wake it up the next morning, open it up, fresh oysters, kimchi,
:05:25. > :05:33.cucumber, Devon. Sounds amazing, I want that now. Tim from Birmingham
:05:34. > :05:40.is on the phone. Good morning. I have heard a lot recently about
:05:41. > :05:45.using goat meat, lots of chefs are promoting it, I want a dish with it.
:05:46. > :05:51.Can you recommend a recipe that is not a traditional goat curry?
:05:52. > :05:55.Goat is an amazing product that is getting more and more popular, I had
:05:56. > :06:01.it in London the other night. It is great. You can cook it very similar
:06:02. > :06:13.to lamb, I really like gold with contour tillers. Mexican-style. -- I
:06:14. > :06:20.really like gold with corn tortillas. Cook it in the oven. Low
:06:21. > :06:31.temperature for a long time. Break it down, and on a piece of tortilla.
:06:32. > :06:38.Fried goat liver is delicious, I have had that in Sudan, very tasty.
:06:39. > :06:43.Heaven or hell, my dear? I am from Birmingham so it has to be a curry.
:06:44. > :06:48.What would you like to ask, Ben from Durham?
:06:49. > :06:52.I am about to host a dinner party for 12 people for the first time, I
:06:53. > :06:55.am thrown in at the deep end, I wanted to do something along the
:06:56. > :07:01.lines of beef Wellington but I think it sounds a bit boring, any more
:07:02. > :07:07.exotic meats and sources I could use? Not beef Wellington, but beef
:07:08. > :07:14.or another meet? A different meet if possible. You could do exactly the
:07:15. > :07:21.same with something like venison, a very similar loin, similar situation
:07:22. > :07:26.with mushrooms, wrap it in puff pastry or maybe pancakes if you want
:07:27. > :07:40.to be careful, it is a show stopper. Or if you can get hold of an elk!
:07:41. > :07:45.Mousset Wellington! And what would you like, heaven or hell? I
:07:46. > :07:52.absolutely hate curry, I am sorry, it is trifle all the way. I am going
:07:53. > :07:58.to be stuck with the trifle. Was that his car alarm just going off?
:07:59. > :07:59.He is in Birmingham! Thanks for the calls.
:08:00. > :08:04.It's time for the omelette challenge.
:08:05. > :08:14.I don't want to do this. You have to. I don't want to do this, I had
:08:15. > :08:23.forgotten about this. Carl, calm down. Simmer. Step away from the
:08:24. > :08:30.eggs. Last time you were 27.10, you need to beat Rene, which you did, he
:08:31. > :08:31.was 32, you should be OK with that. You know the rules, you must use
:08:32. > :08:35.three X. You must use three
:08:36. > :08:37.eggs but feel free to use anything else
:08:38. > :08:39.from the ingredients in front of you to make them
:08:40. > :08:45.as tasty as possible. Seasoning it is good, making it look
:08:46. > :08:51.like an omelette is better! Argue both ready? You are like Carl Lewis,
:08:52. > :08:59.ready to go. Nicklas, are you ready? Go!
:09:00. > :09:08.Make sure they are cooked. I will get a fork ready. Nicklas has gone
:09:09. > :09:12.for the classic bowl, Carl is going for... Wants to get it out there
:09:13. > :09:19.quickly, it is likely stuck. You don't have to eat any of this,
:09:20. > :09:26.Levison, I am sure you will be glad to hear that. That is an interesting
:09:27. > :09:34.take on an omelette. I love the seasoning at the end. This is
:09:35. > :09:43.looking like an omelette. Is he still going? But his might look like
:09:44. > :09:56.an omelette. X super egg -- X disaster! I really don't want to
:09:57. > :10:06.taste these but I will have too. Come on, he says. Mine is a little
:10:07. > :10:16.more creamy! I need a spoon for this. Take it in the middle, please.
:10:17. > :10:27.Oh, God ex-summation it was going so well. Are they Swedish eggs? It is a
:10:28. > :10:31.car crash. I don't want to say that because I feel we have a great
:10:32. > :10:39.friendship, me, you and the King of Sweden. Can we edit this out? This
:10:40. > :10:47.is called live television! Carl, do you think you are on the board? I
:10:48. > :10:55.hope so. Is that an omelette?! That is scrambled egg! Carl, 24.88, you
:10:56. > :11:06.have definitely beaten Nicklas. You are around here. Nicklas, you know?
:11:07. > :11:17.Even you know... I am in the bin, I have lost. I want an Abba tune when
:11:18. > :11:22.it goes in the bin! You are coming in the bin. It was 42 seconds, it
:11:23. > :11:27.was still raw, you can't go on the Leader Board, you are going in the
:11:28. > :11:34.bin in honour of you, Levison... # I would walk 500 miles and I would
:11:35. > :11:44.walk 500 more... The egg plans were much better. You are in the bin.
:11:45. > :11:50.Sorry, Nicklas. Will Evans and get his food heaven food hell? We find
:11:51. > :11:53.out after Tom Kerridge makes his twist on additional lasagne. -- will
:11:54. > :11:59.Levison get a food heaven food hell? This next dish is one
:12:00. > :12:02.of the very first things my mum taught me to cook as a kid,
:12:03. > :12:05.that Italian family favourite, beefed up to pack
:12:06. > :12:08.an extra flavour punch. Lasagne is one of everybody's
:12:09. > :12:11.favourite go-to dishes, and I'm sure you've all made it
:12:12. > :12:15.before, but my version has got a few twists and tricks that will make
:12:16. > :12:20.this good dish great. Roasting your mince is what makes
:12:21. > :12:23.the real difference here, Just rinse it in cold
:12:24. > :12:28.water first to separate all those little granules,
:12:29. > :12:33.then spread it onto a baking sheet. I like a little bit of spice,
:12:34. > :12:36.so I'm adding a couple of secret ingredients -
:12:37. > :12:40.cloves and star anise. I'm just going to tie them up
:12:41. > :12:44.and put them in a muslin bag. I'm going to roast the mince
:12:45. > :12:46.in the oven for 40 I'm going to make it really nice
:12:47. > :12:51.and dry and crunchy and crispy. Get this bit right and
:12:52. > :12:55.you're onto a winner. While the meat roasts,
:12:56. > :12:58.I can make a start on my tomato sauce, and this isn't your
:12:59. > :13:02.bog-standard bolognese either. I know most of you would open a tin
:13:03. > :13:05.and just pour it in, and there is nothing wrong with that
:13:06. > :13:08.but I'm going to show you a version here that
:13:09. > :13:10.gives it extra flavour, extra sweetness, extra
:13:11. > :13:14.saltiness, extra everything. I use real tomatoes,
:13:15. > :13:16.halved and roasted to intensify their flavour,
:13:17. > :13:18.and always add salt Helps to shrivel them up and make
:13:19. > :13:29.them taste more of tomato, Then these go into the oven
:13:30. > :13:34.with the mince to slow cook for 20 minutes,
:13:35. > :13:36.and then get charred This is by far the best bit
:13:37. > :13:45.of cooking equipment ever invented. Who wants to weld stuff
:13:46. > :13:52.when you can cook with it? Once they've had a proper roasting,
:13:53. > :13:55.they're ready to be turned Mine starts with pancetta,
:13:56. > :14:02.an Italian bacon that releases loads of lovely oil,
:14:03. > :14:05.perfect for frying And as you stir it,
:14:06. > :14:12.all these little brown bits, they start caramelising and tinge
:14:13. > :14:14.into the bottom of the pan, and you want to leave them there,
:14:15. > :14:18.because that's where all the flavour is, and then when you slow cook
:14:19. > :14:21.everything, they'll release themselves from the bottom
:14:22. > :14:25.of the pan into the sauce. Then it's out with the pancetta,
:14:26. > :14:28.and in with the veg - onion, celery and,
:14:29. > :14:32.in my case, carrot. I've always put carrot
:14:33. > :14:34.in a ragu-based sauce, solely cos my mum did,
:14:35. > :14:38.but my wife swears blind that Then chuck in some garlic,
:14:39. > :14:50.sugar, red wine vinegar, It doesn't need to be a good one
:14:51. > :14:59.or an overly expensive one, Add some oregano and bay leaves,
:15:00. > :15:05.and, once it's reduced by half, beef stock, the fried pancetta,
:15:06. > :15:08.and, the star of this show, So what started off as that big
:15:09. > :15:16.packet has shrunk down to this, and I know you're thinking
:15:17. > :15:18.that is never going to make enough sauce for lasagne,
:15:19. > :15:21.but I promise you it will. It'll start to rehydrate
:15:22. > :15:23.and almost puff back up again, and start to take on all that
:15:24. > :15:30.flavour from the sauce. This just needs those slow roast
:15:31. > :15:32.tomatoes and some button We're just going to leave that
:15:33. > :15:38.to cook out for about an hour and a half to two hours till
:15:39. > :15:41.the stock's reduced and everybody Once cooked, chuck in some freshly
:15:42. > :15:51.chopped oregano and sage, and you're ready to start
:15:52. > :15:57.building your luscious lasagne. Grab yourself some weaponry
:15:58. > :15:59.and then start layering. Meat, a couple of good ladles,
:16:00. > :16:02.followed by the pasta sheets. I like to use fresh lasagne sheets,
:16:03. > :16:09.but dry will work just as well. Push them right in and
:16:10. > :16:13.then give them a trim. Next on is a classic white sauce,
:16:14. > :16:16.spread into every nook and cranny, Now, I know all of this malarkey
:16:17. > :16:24.looks like it takes a lot of time, but I do promise you that if you put
:16:25. > :16:28.in that little bit of effort and have a go at making this,
:16:29. > :16:31.you'll be coming back and doing it You can see now where all those
:16:32. > :16:40.little bits of mince have puffed up. They've got loads of texture
:16:41. > :16:48.on them, loads of flavour. Once you've ran out of ingredients
:16:49. > :16:51.or reached the top, whichever comes first,
:16:52. > :16:54.add a lovely layer of Parmesan cheese and chuck it
:16:55. > :16:59.in the oven to slowly bake. And 30 to 40 minutes later,
:17:00. > :17:04.it'll be ready to dive into. Now, this is the joyous part,
:17:05. > :17:11.the first cut into a lasagne. Those lovely layers all full
:17:12. > :17:29.of amazing flavour. Served with a simple green leaf
:17:30. > :17:32.salad, this revamped old school classic is guaranteed to go
:17:33. > :17:36.down a treat. Right, time to find out
:17:37. > :18:16.whether Levison is getting his food We will serve that with naa read and
:18:17. > :18:22.rice or the British trifle. I introsed deuce Niklas to this trifle
:18:23. > :18:27.today. We kept saying it's trifle. How can you not know what trifle is?
:18:28. > :18:32.It is soaked with sherry and topped up with lovely raspberries and we
:18:33. > :18:41.make a fresh vanilla custard and on top, lovely whipped cream. I'm not
:18:42. > :18:47.convincing you, am I am? The callers went 2-1 heaven. It is down to the
:18:48. > :18:55.chefs. Aim' going hell all the way. Nasty. What's Levison done to you?
:18:56. > :18:59.It is 2-2. A decider on the Swede next to me. That's you Niklas. What
:19:00. > :19:05.are you going for, hello, food heaven or food hell? I can only
:19:06. > :19:10.think of the omelette! Look at this lovely man. Heaven.
:19:11. > :19:23.Thank you very much. Clear all the hell away, please. We're going to go
:19:24. > :19:29.with that. Right, you're going to peel an onion for me. You're going
:19:30. > :19:36.to start chopping the onion, please. Tom. And you're going to make me
:19:37. > :19:44.some naan bread. I've taken the sherry away. Niklas, I brought you
:19:45. > :19:49.some, I don't know if I like to do this, this is saffron from India.
:19:50. > :19:56.Fabulous. I was hoping for the curry! There you go, you see it was
:19:57. > :20:03.worth it. This stuff is worth more than its weight in gold. You ever
:20:04. > :20:08.thought about bringing stuff back to sell, maybe you're not... From
:20:09. > :20:13.Central America. No, no, you shouldn'ting doing that. From
:20:14. > :20:20.Central America? No, that's a bad idea. Tonight you're in Cambridge?
:20:21. > :20:27.The talk starts at 7.30pm. It is where, the Arts Theatre? You must
:20:28. > :20:31.get really bored with that joke, are you walking?
:20:32. > :20:37.So we're going to start frying the meat in here, yeah. Where is the
:20:38. > :20:41.game bit come from. I know you like curry, but where the game? Well,
:20:42. > :20:46.some of the time, I just have, when I am out in the wilds I have to
:20:47. > :20:53.catch my own food and that's usually rabbit. Shooting your own food? I
:20:54. > :20:59.will go to a village and buy a goat or a chicken and we butcher it
:21:00. > :21:05.ourselves. Any unusual things? Yeah, rat. It was really rubbery. Not very
:21:06. > :21:10.good. It was boiled. Can you fry it? It was boiled. Boiled rat. Niklas,
:21:11. > :21:16.you're going to keep doing the onion. Keep stirring. As soon as the
:21:17. > :21:26.meat gets caramelised and seasoned a bit and into the oven. But want the
:21:27. > :21:30.spices after the meat... After, you add the spices. We can add saffron
:21:31. > :21:38.and you can put the ginger in as well. OK, that's good. Do you have a
:21:39. > :21:43.gun when you're out? Never. You're kind of asking for rubble if you're
:21:44. > :21:48.walking around with a gun. But you can have one hidden one. We're
:21:49. > :21:57.trying to bring illegal stuff and hide a gun. Honestly! I was in the
:21:58. > :22:01.Army and obviously it is a different profile, but when I'm travelling,
:22:02. > :22:06.you know, you just try and blend in. I grow a beard and wear the local
:22:07. > :22:11.clothes and hope for the best. Some areas you have to have like a local
:22:12. > :22:14.soldier or policeman come with you, but they will usually let you know
:22:15. > :22:18.when that's going to happen. Have you ever had to trade something?
:22:19. > :22:24.Trade? You talked about losing your camera. Anyone ever said, "We will
:22:25. > :22:30.let you pass, but we want the rucksack." I got robbed in it is a
:22:31. > :22:36.kneeia. A load of off duty policemen stopped me and said I wanted my hat.
:22:37. > :22:46.Your hat? My hat. What kind of hat was it? A military-style hat. They
:22:47. > :22:55.liked it. I'm loving the naan skills. That's going to go straight
:22:56. > :23:03.in there. Ben, you're going to add in your spices. Do you cook at all,
:23:04. > :23:06.Levison? Yes. I do try when I'm around, I'll put together a good
:23:07. > :23:11.curry. I'm going to learn something from this, I think. Well, to be
:23:12. > :23:19.honest, we need to name check a couple of people. The naans are a
:23:20. > :23:24.friend of mine. He has a fantastic restaurant in East London. It is his
:23:25. > :23:32.naan. This curry recipe, it is a friend of mine. He just opened his
:23:33. > :23:38.restaurant your way. I e-mailed and got this recipe. It is his and it is
:23:39. > :23:42.fantastic. Amazing. I think we can go in there. How much does that need
:23:43. > :23:48.to be cooked? Just lightly. You want it to sort of simmer a bit. Spices
:23:49. > :23:55.in there? Yes, we'll put a little bit more meat. Juniper, it is.
:23:56. > :24:03.That's interesting. Because we've gone for the venison and we like
:24:04. > :24:08.that little spice. Turmeric. You've got a bit of coriander. All that's
:24:09. > :24:12.going to go 234 inn there and we're going to toss in a bit of that. Add
:24:13. > :24:16.a little bit there. A little pepper. I suppose the history of the curry
:24:17. > :24:20.is again, it is like you were talking about all your... Saffron?
:24:21. > :24:28.That's right at the end. What we'll do is put a little bit of saffron in
:24:29. > :24:34.with the rice. We'll get the fragrance. Are you checking on your
:24:35. > :24:44.naan breads. I need to turn my pans down. We didn't stitch you, Carl.
:24:45. > :24:52.Because of the Obamalet! Neither of you can call that an omelette,
:24:53. > :24:56.sorry. Put his one up on the board. It is his first time and we want him
:24:57. > :25:07.to come backment you have got to be nice to the new kids! It smells just
:25:08. > :25:11.like gin. We don't have a big Indian
:25:12. > :25:22.community. We didn't try to improvise that part of the world.
:25:23. > :25:27.Anything else? You doesn't like our cheese and now he's having a go
:25:28. > :25:32.about our imperialisation. Any home comforts you miss when you're away?
:25:33. > :25:49.It is not the luxuries. It's the simple things. We get great Thai
:25:50. > :25:56.food. I've only known you a couple of hours, I've cooked on fire. That
:25:57. > :26:01.will simmer for a good hour or so. We've got one finished here. All
:26:02. > :26:06.rightment perfect. Right, here, Levison, this is your curry.
:26:07. > :26:11.Coriander, please, chef. Where is the saffron? I asked you to do one
:26:12. > :26:15.job, please. Can you get the saffron in? I'm going to get the plates.
:26:16. > :26:22.We're going to move this out of the way. Right. Let's start to clear a
:26:23. > :26:30.bit. You bring on these chefs and you end up doing all the clearing
:26:31. > :26:37.up. I run the show, ask all the questions and meal up. How long has
:26:38. > :26:42.this been in for? That's cooked for a good hour and a bit. Real low
:26:43. > :26:45.simmer. You've got the tomatoes that have broken down. That's given you
:26:46. > :26:49.your lovely sauce and put the yoghurt and the thing with venison,
:26:50. > :26:53.you need to use the shoulder or the legs, you need to use a bit of the
:26:54. > :26:56.harder meat, nothing like the fillet because it will be too dry. OK,
:26:57. > :27:02.right I'm going to get my plate here. Did you put the saffron in,
:27:03. > :27:09.chef? Yes. Oh, lovely. How is our thingy? Let's get, you're going to
:27:10. > :27:17.cut me up my little naan breads, please, Carl. This is looking good.
:27:18. > :27:23.OK. This is looking like a fantastic curry recipe. I'm very impressed
:27:24. > :27:31.with this. I'm going to let you guys do the naan bread. You're on cutlery
:27:32. > :27:39.as well, guys. Hello Carl, cutlery. Anyone, cutlery, please. I've done
:27:40. > :27:44.everything. Everything! Bless them!
:27:45. > :27:48.That's looking very good. Well, Levison, the British people... Well,
:27:49. > :27:50.thank you very much for giving me my food heaven. Have a try and let's
:27:51. > :27:59.see what you think. I'm going to pour you some wine.
:28:00. > :28:10.That's it, I like that. You must eat with your hands a lot when you're
:28:11. > :28:13.away. Delicious. Jane has chosen a 2015 wine, ?7.99 from Majestic Wine.
:28:14. > :28:19.Try some of that chefs and see what you think. More wine. You love this
:28:20. > :28:23.show. That's it, it's perfect how is the curry? Beautiful. And someone
:28:24. > :28:27.asked about goat. You could do a perfect curry like that. I know they
:28:28. > :28:32.didn't want goat. But that's the perfect thing. It has got a real
:28:33. > :28:34.meaty flavour. You can really taste the game. I think game makes good
:28:35. > :28:39.curry. Well, that's all from us today
:28:40. > :28:41.on Saturday Kitchen Live. Thanks to all of today's guests,
:28:42. > :28:44.Niklas Ekstedt and Carl Clarke, the brilliant Levison Wood
:28:45. > :28:46.and Jane Parkinson for her top All the recipes from the show
:28:47. > :28:49.are on the website, Next week Michel Roux returns,
:28:50. > :28:53.and I'm back next month. And don't forget Best Bites tomorrow
:28:54. > :29:20.morning at 9.45am on BBC Two. Oh, my God, we love flipping.
:29:21. > :29:22.Cake-a-bake. Cake-a-baking.