25/02/2017 Saturday Kitchen


25/02/2017

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I'm Angela Hartnett, and this is Saturday Kitchen Live.

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Cooking live in the studio today we've got one of the country's most

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exciting chefs and pop-up veteran, Carl Clarke, and the award

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winning Scandinavian chef, Niklas Ekstedt, who's flown

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How are you? Very well. Up for it? Beautiful.

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Crispy chicken wings with chilli fish sauce and crispy Shizzle? What

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is that?! He is ad-libbing already. Creamy barley with spicy salmon,

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pickled vegetables like onion, beetroot and fennel. They are both

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delicious, I have tasted them. And we've got fabulous

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foodie films from the BBC archive with Rick Stein,

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The Hairy Bikers, Nigel Now, today's special guest

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is a full-time explorer and writer, who's spent ten years

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in the British Army and led He's travelled in over

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80 countries and lived in the wilds of Africa and Asia,

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but he's surviving our studio today! APPLAUSE

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Good morning, how what you? Good to see you. How are you

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feeling? Very well. Did you walk yet? I did not. That makes me feel

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good, when I read all the walking I was exhausted just reading it.

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So, what's the strangest thing you've eaten on your travels?

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Probably a toss-up between Bush rat in Africa, termites were not that

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pleasant. Where they cooked? Fresh and life. No salt and vinegar,

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excellent. Maggot stew was not nice, either. Hopefully we will be cooking

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something better than that for you. My food heaven, I love Indian food,

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so I will go for curry. Food hell, I really can't stand trifle. The

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English classic? I was force-fed it as a child. You might be force-fed

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it again! For food heaven, I'm going to make

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you a venison curry. I'll marinate some venison chunks -

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another one of your heavens - then fry with tomatoes,

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onions and chilli. I'll mix yoghurt and spices

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and add to the venison, then simmer until tender,

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finally adding garam masala and ginger, and serve

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with rice and fresh naan. But if hell gets the vote,

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I'm going to make you my That depends which way the viewers

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and our Spode. -- and our guests vote.

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I'll soak trifle sponges with dry sherry, then sprinkle frozen

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Next I'll make a custard and pour over the raspberries

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Finally I'll spoon freshly whipped cream over the custard and decorate

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Not attempted? My fingers are very much crossed for the curry. We will

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cross them for you as well. But you'll have to wait

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until the end of the show to find If you'd like the chance

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to ask us a question today And if we get to speak to you,

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I'll also ask you if Levison should But if you're watching us on catch

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up, then please don't ring You can also get in touch

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through social media I promise you will like this. Ready,

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Carl? Let's go. How are you this morning? Very well, thank you. Up

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early. Today we are going to do something I do at the restaurant, we

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put it on the special sometimes, crispy fried buttermilk marinated

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chicken wings, which are here, just with a kind of like chilli fish

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sauce caramel, nice and sticky and fresh, lots of Thai herbs, and that

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is the crispy shizzle, basically shallots and garlic. This is the

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crumb that goes on the chicken? Not a crumb, a powder? I can't give you

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the one that we'd use in the restaurant because I would have to

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kill you. That is nice, that is sharing. There is a secret thing

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that we put in, something I can tell. If I wanted to make it at home

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authentically, you would not tell me? It is not that authentic. This

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lasts for a good few days, this powder? You toss the chicken and

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afterwards? But just don't use it again, just to be safe. The reason

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for the buttermilk? It is a salt brine, keeps everything nice and

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juicy. Otherwise everything would be a bit dry and bland. It tenderiser

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is it a bit and seasons it through? Seasons to the bone, as they say.

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You are quite ethical about your chickens, which is good. You have

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two farms? One in Yorkshire, one in Somerset. We don't like to

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pigeonhole free range, red tractor or bard reared, it is about the

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welfare of the animal, free to roam, does what it wants. Our farmers

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Stuart looks after them very well, it is just a joy, it is the most

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idyllic place in Somerset. All the love and care perpetuates back to

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the restaurant. And into the flavour. You are frying everything,

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you use a lot of rape seed oil, can you reuse that? We use British rape

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seed oil and we are looking to creating a circle of life, anything

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we can do to help sustainability and ethics, it will be taken from the

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restaurant, the used oil will go back to the farm and turned into bio

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diesel for the tractors on the farm machinery. Just bringing life back

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to the farm. Is that enough for you? I screwed up in rehearsal. Just

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checking, check my work. Honestly! The cheek of these people, they come

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in, you let them promote themselves! Talking about promoting, you have

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your two restaurants? We have won in Sydney Haxton, which we open two

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years ago, a tiny place, and we have another one in Covent Garden. And

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something else coming up? A new project which is called Chikn.

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Chicken Sours is quite spicy, lots of cocktails, quite loud. We wanted

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something for people all around the country, something not so

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challenging that really has good ethics and a good soul behind it.

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All of this in here, Carl? Yes. And try to make a difference. So you

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plan to do lots of these around the country? Everybody says that, we

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will try our best and see how it goes, we would love to see one in

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every high street. I have made a little caramel with palm sugar and

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fish sauce, and some chilies. I will let that cooked to a little caramel.

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I have some tamarind paste, that is to go in right at the end, I will

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keep it until the end because I don't want to get any heat in it, I

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want to keep the sourness. Do you want a hand? Come on! I will sit

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down with a cup of coffee! The only secret recipe is you are not telling

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me what goes into the powder for the fried chicken. So we'll take over

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the marinated chicken, we call it the cornflake affects, just to keep

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your hands in, put that straight in, makes it around so you get all of

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this. It is only the one in the restaurant that you are not telling

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me, you can see how I will keep harping on. I would have to tell

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you. But you can do this at home, I might try this tonight, take some of

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the flour home. It is like the Korean method, blanch them, chilled

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and write down in the fridge, blanch them at about 150 degrees for about

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seven minutes, finish them off to order. The sauce was cooking away. I

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first met you when you are doing a little pop-up in St Pauls, Disco

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Bistro. With the late Howard Marks, bless him. I have always called you

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the disco kid. Where did you start? What is happening at home where you

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grew up in Birmingham? You know. Probably all my family is watching.

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And the local pub has opened up early to watch Carl, which is

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brilliant. And I think all the staff are in the restaurant right now, so

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shout out to the Chicken Sours crew. How did you start? In the pop-ups? I

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was having a pint with some mates and we said, let's do a lobster roll

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bar. We didn't know anything about lobster, lobster rolls or pop-ups. A

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friend had a cloves shop in Shoreditch. We said, can we borrow

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your little room for a day? We didn't know what we were doing, we

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started a Twitter account with dill called Rock'n'roll -- Rob Wotton, we

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sold about 3000 lobster rolls over a weekend. -- we started a Twitter

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account called Rocker Lobster. What have I done wrong? I can get you

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some lines. You will finish that salad for me. I have got the

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chicken. We will rip up loads of... I will fried this egg? You need

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plenty of herbs, it is the salad element. Then we put the tamarind in

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to finish off. Would you always do something so spicy with the chicken,

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spicy Thai salad? We serve pickled watermelon in the restaurant with

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fried chicken because what is it is like cheese and onion. Everything is

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spicy, not to spicy, but it is personal taste. Did you travel to

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find the best chicken recipe, did you go out to career? Just being a

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nerd and trying to study it as much as I could. Went out in New York

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recently, eight in about 25 chicken joints in four days which is a lot

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of chicken joints. Now we will put in some of the dressing, ready to

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go. We are frying VX, you have the dressing. I will move these bowls.

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-- we are frying the egg. I have got you a little bit more lie. I think

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you are just doing this because you like criticising me, it was the

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herbs. Lots of lime juice in here. The chicken is ready. Beautiful.

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Three minutes? That is fine? All the lime in here. Beautiful. As soon as

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you have -- as soon as you have done that we will put it into the water.

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OK. If you'd like to ask a question then

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give us a ring now on 0330 123 1410, Calls are charged at your

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standard network rate. This is something... You don't need

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a pestle and mortar, you can bundle it all into the food processor and

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with it up. Shall I put the chicken, which played? Let's go with the

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brown one. And herbs on top? I will dress it up. Watermelon in and some

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crushed peanuts on top of the watermelon. I will do that for you.

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Chilli fish oils. This is really eat with your hands? Just do it. Don't

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worry. Thai basil, coriander and mint. Just ripped up on top? All

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over the top, then the crispy shizzle and the fried egg. We will

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put the egg on top. Beautiful. Lots of fresh herbs. You want this cut

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out? Yes, please. Pickled red chilies on top for colour. Then just

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the egg. Straight on top? Yes. Oh, my gosh. Seasoning on top? A little

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bit. What is the name? Buttermilk fried crispy chicken wings with a

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chicken egg, obviously, pickled chilies, herbs and crispy shizzle.

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And the watermelon salad. Right, let's see what the guys think

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over here. Are you hungry? I'm very hungry and this is exciting. Right,

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you guys tuck in. See what you think. Happy? Sweet,

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spicy, sour. When you're walking, do you have a cook with you? Sadly not.

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It is more of a boil in a bag job. Fingers. Go for it. You know those

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pies in the tin? Yeah. They're handy.

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Well, Carl's fiery chicken needs a wine to go with it,

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so we sent expert Jane Parkinson to Newport in Wales.

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Today I'm in Newport, I'm going to check out the local Roman history.

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Carl's fried chicken is draw dropingly good. If you're going

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heavy on the watermelon salad, and why wouldn't you, it's delicious,

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you could go for this bargain house white wine and serve it super cold.

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I wanted a wine with more zip and zing. I've chosen a wine that is as

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fresh as it is fruity. It is this Friuli Sauvignon Blanc 2015. Friuli

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is a haven for white wines. They do a great job with this one. This has

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such a perky nose. I can smell fresh apples and fresh pears and fresh

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herbs. You get the general fresh vibe.

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The crunchy, grassiness of this works a dream with that watermelon

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salad, but I love the sour, citrus tanning because it matches the

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tanning of the buttermilk. And there is good intensity here which means

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it can stand up to the sticky fish sauce caramel. Carl, your brilliant

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fried chicken deserves some frisky fine wine action. I hope you like

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the match. How do you like it? It is good.

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Would you drink beer? We do sour cocktails and we do a couple of

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craft beers and we do, one white, and one red. This works perfectly.

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It's great. Leveson. Great. Do you get to drink on your walking trips?

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It is an expedition, but if we happen to walk past a little bar in

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Central America... Nice. Why not? Niklas, what you got cooking next?

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Barley, beetroots, onions. A bit of cabbage? A bit of cabbage, fennel.

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Everything. Just throw it all in there. There is still time for you

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to ask us a question. Just call 0330 123 1410. But please call by 11am

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today. You can tweet us using the He's in Bangkok, looking around

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the Thai markets and sampling Well, it's nearly ten years

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since I was last in Thailand and things have moved on a lot

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since then, just by I can remember filming then,

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and there were...in the market, and it was a bit smelly and a bit

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dark and there were rats running And there was, I remember

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slipping up on an old fish and then seeing somebody,

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a man weeing in an open drain! And putting a brave face on it,

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you know, atmosphere, theatre. I mean this, to tell you the truth,

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funnily enough when we were filming then I was eating this dish

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which is either oyster or mussel omelette and it tasted very nice

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but I was so sick afterwards. And I just think in the end,

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I am a Westerner and I really I met up with one of my culinary

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heroes here, David Thompson, an Australian who has spent

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the best part of his life How does he view the new face

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to the old market? It's a wonderful cross,

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a transitional cross between the scungy local markets

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that you'd sell your mother in... Er, to the version of the 7/11's

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that are now beginning to litter ...in Bangkok where people prefer

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the hygiene and cost to the quality. And that's one of the tragic things,

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one of the sad things that's ...they're discarding their soul,

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they're discarding the things And this market however,

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happily manages to be hygienic, And what I love are all these

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sort of stir-fry veg, This is something called sadao

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in Thai which is a very, And they eat it with sweet fish

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sauce and grilled, er, catfish. When we were in Vietnam

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they didn't mention bitterness. Is bitterness an important

:20:46.:20:49.

part of the taste...? And bitterness is the fifth one

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that they like to use but it's... And now this is something

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that's just as pungent. And the Thais would eat this

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in their omelette or they'd deep fry it and it's fantastic with a sour

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orang curry or indeed It's almost got a sort

:21:25.:21:26.

of garlicky taste to it. Just gives it a little

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bit more dignity. So I'd love you to explain about

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these curry pastes, I must say. This is the great thing

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about Thai markets is you can Now the unfortunate thing

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is in the UK, indeed in Australia and in the US as well,

:21:42.:21:47.

anywhere outside of Thailand... ...you're not going to have

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access to these really The best way to approximate

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that is to make your own. David suggested we could make

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a yellow prawn curry together and so he bought the ingredients

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and he commandeered a stall. But first, we had to

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make our own paste. We started by pounding up quite

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a lot of red chillies. And the lemongrass needs to be cut

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up just a little bit because then it I'm going to add a little

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bit of turmeric. I want you to smell it

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almost immediately. ...Just that extraordinary

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explosion of aromas. I think cooks in the West,

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they don't use their sense of smell, Not at all, Rick, 60%

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of taste is smell. ...they use their senses

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more instinctively. I was just thinking about I think

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it was Chesterton wrote this song about a dog saying "they haven't got

:22:51.:22:53.

no noses, the fallen sons of Eve, "even the smell of roses ain't

:22:54.:22:56.

what they supposes." Do you know, they sing that song

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so often in Thai markets. Oh, yes, in this Thai market

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they sing it all the time. Now he puts in the magic shrimp

:23:03.:23:06.

paste, one of my favourite And he uses the heads

:23:07.:23:19.

of the prawns to make the stock. That makes a lot of difference

:23:20.:23:23.

in the finished taste. He throws in a chunk of lemongrass

:23:24.:23:25.

and then puts in the paste which also contains galangal,

:23:26.:23:28.

shallots and garlic. And almost instantly,

:23:29.:23:31.

this prawn stock starts And its thickness is similar

:23:32.:23:35.

to your Mediterranean fish soups. It looks like a

:23:36.:23:44.

Mediterranean fish soup. But I can assure you it

:23:45.:23:45.

doesn't taste like one. The Thais would say you cook it

:23:46.:23:48.

until it's aromatic, and then we're going to add some sai

:23:49.:23:52.

bua, or lotus stalks. These are the stalks

:23:53.:23:55.

from the lotus flowers. They're really very succulent

:23:56.:23:59.

and so they'll absorb this curry. But also, instead of using these

:24:00.:24:01.

large river prawns... ...you could use mussels,

:24:02.:24:05.

you could use clams, you could use any type of prawns,

:24:06.:24:09.

you could use your Cornish lobsters. There's a wonderful versatility

:24:10.:24:12.

to this curry, and, indeed, all Thai food, where they'll go

:24:13.:24:17.

to the market and choose what's Then he puts in some lime juice

:24:18.:24:20.

for the sour element, sugar for the sweet,

:24:21.:24:29.

and fish sauce for the salty. And then in goes the juice

:24:30.:24:32.

of pulped tamarinds - that acidy, astringent,

:24:33.:24:38.

bean-like fruit. I cooked this for my sons at home

:24:39.:24:43.

and one of them said, "This is proper Thai food,

:24:44.:24:49.

Dad, not like you get And that's what's David's

:24:50.:24:51.

all about - Thai food I'm going to put some rice with it,

:24:52.:24:58.

cos I know it's not supposed to be Should be sour, it should be salty,

:24:59.:25:06.

it should be hot, it should be But more than that,

:25:07.:25:13.

without bulling you up too much, you are the Western world's expert

:25:14.:25:18.

on Thai food, so I'd expect it to be And there's more of his

:25:19.:25:22.

adventures next week. So Rick cooked the traditional

:25:23.:25:37.

yellow prawn curry there, using lots of red chilli,

:25:38.:25:39.

and I'm going to show Welcome to the show. I like a bit of

:25:40.:25:59.

spice. We're going to cook marinaded pork belly and finish with noodles

:26:00.:26:04.

and do a lovely pork belly and noodle salad. I hope you like that.

:26:05.:26:09.

A slight spice in there. So tell me about the book. Tell me about

:26:10.:26:14.

walking the America's? Well, so I got back in December from walking

:26:15.:26:17.

the length of Central America from Mexico down to Columbia. Right. OK.

:26:18.:26:21.

Eight countries. How many kilometres? 1800 miles. 1800? How

:26:22.:26:29.

many miles in a day? Anywhere between 15 and 20. It depends what

:26:30.:26:33.

the environment. In the jungle sometimes you can't walk... You're

:26:34.:26:37.

not walking down a pavement, you're walking in the middle of jungles,

:26:38.:26:41.

warlords, drug barons? Everything. It is not injure average stroll. Who

:26:42.:26:48.

chooses the route? Do you decide? I'm lucky to pick journeys that I

:26:49.:26:51.

want to undertake and we film it and turn it into a documentary which is

:26:52.:26:55.

great. How does that work with the locals? Do you get a local guide to

:26:56.:27:00.

show you? I have a great story with my last guide. A guy called Alberto.

:27:01.:27:05.

When I left the Army, I was in the Army for a while and I left the Army

:27:06.:27:10.

six or seven years ago and thought I was going to go and become a

:27:11.:27:13.

photographer. So I went to spend all my savings on a very expensive

:27:14.:27:18.

camera. Went to Mexico and on the third day after I got there, I

:27:19.:27:23.

managed to get it nicked. No. Yeah, quite disappointing. Through that I

:27:24.:27:31.

was introduced to this guy called Alberto and he was like, "You can

:27:32.:27:35.

borrow my camera." He took me under his wing and taught me all about

:27:36.:27:39.

photography and we planned this journey six years ago and to go back

:27:40.:27:44.

after all this time. He took you? He never walked anywhere in his life!

:27:45.:27:50.

So 15 kilometres a day was a lot for him But he enjoyed it. Do you speak

:27:51.:27:54.

the language? No, I mean that's the reason I got, I tried to speak a bit

:27:55.:27:57.

of Spanish. Do you speak any languages? I can speak a little bit

:27:58.:28:02.

of Spanish. Marinaded the pork. We marinaded it

:28:03.:28:09.

overnight. Add chilli and lime and here we've got our lovely vegetables

:28:10.:28:17.

and I'm going to char the pork. What's your biggest challenge today?

:28:18.:28:22.

I mean I sort of read about your biography and I was reading it and

:28:23.:28:27.

nearly fainted. How do these survive. Do you call your mum every

:28:28.:28:33.

day? She must worry about you? With satellite phones and technology, the

:28:34.:28:36.

temptation is there, but no, she sometimes has to wait a few weeks at

:28:37.:28:40.

a time. What's been the worst? Have you woken up and said never again,

:28:41.:28:44.

I'm not doing that? Most days. Some places. I'm lucky. I get to go to

:28:45.:28:50.

some incredible places. The Nile, that was really challenging, but

:28:51.:28:54.

each journey has got its own challenges to overcome in Central

:28:55.:29:01.

America, going through the Jungle, the wilderness area. It is notorious

:29:02.:29:06.

bass it is filled with traffickers and gangsters. Have you ever been

:29:07.:29:10.

held up? Has anyone said that's it, they want your camera crew and gear?

:29:11.:29:16.

Lots of times. You say so casually lots of times. I have been arrested

:29:17.:29:22.

on five Continents. Who bails you out? The British Consulate warn me

:29:23.:29:27.

before I go anywhere, they try and distance themselves. I bet they do,

:29:28.:29:32.

yeah! God, your insurance premiums must be through the roof. Yeah. OK,

:29:33.:29:40.

you've eaten some crazy stuff. What's the most tayest thing you've

:29:41.:29:44.

eaten? Going back to Mexico is amazing. The Mexican food is

:29:45.:29:48.

incredible. Street food. Like I say, I'm going to go back to curry

:29:49.:29:53.

because I love India. Hopefully you'll get your food heaven later

:29:54.:30:00.

on. We will put on to our grill all the lovely pork. Where do you walk

:30:01.:30:04.

in this country? I think when I sort of walk, I don't know, just to get

:30:05.:30:07.

the paper, I think, you have done a lot of exercise and stuff! When

:30:08.:30:11.

people go, "Let's go for a walk, are' probably no, I've done that,

:30:12.:30:15.

I've done the Andes and done the Nile." Where do you walk?

:30:16.:30:21.

I am from the Staffordshire Moorlands, the Peak District is my

:30:22.:30:27.

backyard when we see the folks. I thought we would get in

:30:28.:30:31.

Staffordshire oatcakes today. Next iMac formation not so you walk in

:30:32.:30:34.

this country, and I say that very loosely, most of the time you are

:30:35.:30:40.

exploring. Do your research where you are going, look things up and

:30:41.:30:44.

say I definitely want to visit there? The hardest part is the

:30:45.:30:51.

planning, it was two years for the Nile, you have to get lots of

:30:52.:30:55.

paperwork, visas, all sorts of things and you need to do lots of

:30:56.:30:59.

practice and homework. Did the army said she worked for that? Of course,

:31:00.:31:04.

it was a great career to get onto that platform. The army certainly

:31:05.:31:09.

teaches you a lot of skills and there is a good network, people in

:31:10.:31:13.

the Army will cost each other and wherever you go there is usually

:31:14.:31:17.

somebody from the Army who is out there working for an NGO etc --

:31:18.:31:23.

people from the Army look out for each other. You are on a book tour,

:31:24.:31:27.

there are lots of beautiful photographs, is that your

:31:28.:31:32.

photography? Yes, photography has always been my hobby, it all

:31:33.:31:38.

complements each other. By going on a speaking tour, people can ask

:31:39.:31:43.

questions. Oh, my God, there is nothing you don't do. I don't cook

:31:44.:31:49.

very often. Who cooks on the expeditions? We go to villagers and

:31:50.:31:53.

buy street food, if we are in the jungle we are on rations, a bit like

:31:54.:32:00.

the Army. What is in your ration pack? Boiler in the bag, so anything

:32:01.:32:06.

from minced beef to pasta. Mainly carbs. It is not that bad. The good

:32:07.:32:11.

thing about these expeditions is you lose so much weight when you are on

:32:12.:32:16.

them that you can eat like a King before you go away to put on a bit

:32:17.:32:22.

of weight. I bet you must do, it must be amazing. It is a good

:32:23.:32:27.

stylet. What do you do to relax back at home? Do you chill and watch a

:32:28.:32:34.

video? Plan the next one. Not much rest. My feet have not touch the

:32:35.:32:39.

ground in a few years. Talking to you, I realise that in a whole year

:32:40.:32:42.

everyone has maybe three or four week holiday if you -- they are

:32:43.:32:49.

lucky, you are away for maybe nine or ten months of the year? I love my

:32:50.:32:57.

job, I will not complain. We have got the raw vegetables, mint,

:32:58.:33:03.

Chinese lettuce, spring onion, chilli and garlic. We have cooked

:33:04.:33:08.

noodles and we are literally frying off the pork, we will toss it all

:33:09.:33:13.

together into this lovely sticky pork salad. The noodles, so simple,

:33:14.:33:19.

you can take this on your backpack, literally hot water. We will toss

:33:20.:33:23.

all that together with a little bit of salt. That will be good. Can you

:33:24.:33:36.

dehydrate this and then...? Don't start, normal cooking for me, I

:33:37.:33:41.

can't be dehydrating stuff! I will just get these tongs and lift this

:33:42.:33:45.

altogether. You have been to Sweden? I have. I

:33:46.:33:55.

went to Sweden to do some kayaking up in the weather islands. Did you

:33:56.:34:00.

understand it? Not a word they were saying. It was beautiful, lovely

:34:01.:34:08.

place. It was incredible. I love Sweden, the food is amazing. It is

:34:09.:34:14.

amazing, yes. But it is quite nice in this country, we have already

:34:15.:34:17.

been having an argument about cheese, we will see what we like

:34:18.:34:20.

later. This is quite a big salad for you.

:34:21.:34:26.

Do I have to meet all of that? No, you can have a little taster. We

:34:27.:34:30.

like to feed people well. Where is the first place on the book tour? I

:34:31.:34:36.

am number four already, on Sunday I'm going to Cambridge, Brighton on

:34:37.:34:41.

Monday and all the way around the UK, 20 more to do. What is the title

:34:42.:34:48.

again? Walking The Americas. Great book, great pictures. So what will

:34:49.:34:52.

we be making at the end of the show? For food heaven, I'm going to make

:34:53.:34:55.

you a venison curry. onions and chilli.

:34:56.:34:57.

then fry with tomatoes, I'll mix yoghurt and spices

:34:58.:35:00.

and add to the venison, then simmer until tender,

:35:01.:35:03.

finally adding garam masala and ginger, and serve

:35:04.:35:05.

with rice and fresh naan. But if hell gets the vote,

:35:06.:35:07.

I'm going to make you my I'll soak trifle sponges with dry

:35:08.:35:10.

sherry, then sprinkle frozen Next I'll make a custard and pour

:35:11.:35:13.

over the raspberries Finally I'll spoon freshly whipped

:35:14.:35:17.

cream over the custard and decorate But you'll have to wait

:35:18.:35:20.

until the end of the show to find out how the viewers and chefs voted

:35:21.:35:25.

at the end of the show.! Time now to catch up

:35:26.:35:28.

with Nigel Slater in the garden. He's using fresh home-grown

:35:29.:35:31.

ingredients to make a couple Growing your own isn't

:35:32.:35:33.

about having lots of space. It's not about an allotment,

:35:34.:35:51.

or even a greenhouse. You can grow masses

:35:52.:35:53.

in the average suburban garden. Like me, Kat has given

:35:54.:35:55.

up her under-used lawn in favour She's used every little bit of space

:35:56.:35:58.

and has loads of crops. I fancy experimenting with things

:35:59.:36:03.

I don't normally cook with. And I've spotted a couple of plants

:36:04.:36:07.

in-between the more regular crops that could make a difference

:36:08.:36:10.

to a little cheese dish of mine. I love lavender,

:36:11.:36:15.

absolutely love lavender. Just with the buds, just sprinkling

:36:16.:36:20.

a few in, not too many, Of course, they go into some

:36:21.:36:30.

of the herb mixtures. It's the first year

:36:31.:36:35.

these have flowered. Just the faintest,

:36:36.:36:41.

subtlest taste of garlic. Not everyone around you likes

:36:42.:36:51.

the smell of garlic. OK, lavender and garlic chive

:36:52.:36:57.

flowers with tomatoes might not be an obvious combination,

:36:58.:37:03.

but worth a try. Just going to pop these

:37:04.:37:08.

in here and cook them quite slowly, just so they cook right

:37:09.:37:11.

through to the middle. Let those quietly putter

:37:12.:37:17.

away for a few minutes. There's some things I cannot resist

:37:18.:37:20.

sniffing when I'm cooking. I've never cooked

:37:21.:37:23.

with lavender before. I've got these little goat's cheeses

:37:24.:37:29.

They're really quite soft. It's quite a strong flavour

:37:30.:37:41.

and you only need a hint. And you know, some of your

:37:42.:37:57.

little garlic flowers... I've discovered something that

:37:58.:38:00.

I didn't realise I had. I think just the odd

:38:01.:38:02.

little bud on there. Now we're just going to leave them

:38:03.:38:15.

to see if they'll kindly soften. You could use Camembert or Brie,

:38:16.:38:20.

but do have a go with goat's cheese. I mean, it's not soapy,

:38:21.:38:24.

which I'd worried it might be. No, and I wouldn't have known

:38:25.:38:50.

it was lavender if I hadn't seen I wouldn't have minded

:38:51.:38:53.

a little bit more! There are one or two

:38:54.:39:04.

pairings of ingredients that It took me a long time

:39:05.:39:13.

to get my head around eating and yet quite often,

:39:14.:39:18.

if I'm stir-frying some pork, I'll So why won't it work if I put

:39:19.:39:21.

a little bit of anchovy Tonight, pork meatballs

:39:22.:39:26.

with anchovies. To your pork mince, add

:39:27.:39:32.

a cupful of breadcrumbs. It really helps to

:39:33.:39:38.

lighten the texture. Parmesan helps to bind it,

:39:39.:39:41.

but also adds a deep, salty flavour. Drop in a handful of your

:39:42.:39:57.

favourite fresh herbs. Finally, a little salt

:39:58.:40:02.

and black pepper. As it is, I could make those

:40:03.:40:07.

into little balls, fry them But by adding the strange thing

:40:08.:40:10.

of anchovies, every flavour that's in there is going to be

:40:11.:40:15.

richer and stronger. These little fish have an effect

:40:16.:40:21.

like nothing else when you cook. They dissolve, they're

:40:22.:40:26.

completely undetectable. Sometimes I put them in a tomato

:40:27.:40:29.

sauce, other times I dip Mix together well and crisp

:40:30.:40:32.

both sides in hot oil. I'm not going to cook these

:40:33.:40:56.

all the way through. I'm just going to brown the outsides

:40:57.:40:59.

a little bit and then put them Then I'll let them cook in the oven,

:41:00.:41:02.

and what will happen is that all the flavours

:41:03.:41:08.

going on in here will seep into the stock and I'll end up

:41:09.:41:12.

with a dish that is full of a lovely, savoury broth I can

:41:13.:41:16.

dip my spoon into before I start Half cover the meatballs in stock,

:41:17.:41:19.

veg or chicken, it doesn't matter. Then put them in the oven

:41:20.:41:31.

for about 20 minutes. I feel like a few greens to go

:41:32.:41:35.

with it so I'm going to use one If you use the younger leaves,

:41:36.:41:39.

you can cook them whole in just a small amount of water,

:41:40.:41:45.

or maybe even steam them. These little meatballs have got

:41:46.:41:50.

crisp tops and they're When I put this out on the dishes,

:41:51.:41:54.

I can smell the pork... ...and the Parmesan and the lemon,

:41:55.:42:03.

but there's also something else It's the sort of food,

:42:04.:42:07.

if I'm feeling a bit down, This is a really hearty meal

:42:08.:42:17.

with a wonderful deep flavour. It's well worth having some

:42:18.:42:30.

anchovies in the cupboard. You'll be amazed how

:42:31.:42:34.

often you'll use them. Good tip, there - always have a tin

:42:35.:42:40.

of anchovies in your cupboard. Still to come on today's show,

:42:41.:42:43.

Tom Kerridge makes another British favourite -

:42:44.:42:46.

Italian lasagne. But he revamps it with

:42:47.:42:49.

a few twists and tricks And it's almost omelette challenge

:42:50.:42:51.

time, so here come the puns Can you both brave the EGGS-TREME

:42:52.:42:56.

conditions in the studio in the omelette challenge

:42:57.:43:02.

EGG-SPEDITION, to HIKE Honestly, these are very good!

:43:03.:43:17.

Normally, they are really rubbish. These are exceptional, thank you.

:43:18.:43:19.

And will Levison get his food heaven, venison curry?

:43:20.:43:21.

We'll find out at the end of the show.

:43:22.:43:25.

Right, on with the cooking Niklas, what are we doing?

:43:26.:43:29.

Come on, let's go! I'm so excited. Before you get overly excited, tell

:43:30.:43:39.

us what you are cooking. I am cooking a creamy barley, like you

:43:40.:43:46.

cook a risotto, I am starting with butter and shallots. We are going to

:43:47.:43:53.

have some salmon in a spice mix with fennel seeds, dill seeds and

:43:54.:43:57.

coriander. You have grown them to a pulp. You will role that into the

:43:58.:44:04.

spice mix, I will chop the shallots and roast the barley. Flying visit

:44:05.:44:12.

to England. You have a new restaurant opening in Sweden? I have

:44:13.:44:21.

a new bar -- wine bar. In my main restaurant I cook with only an open

:44:22.:44:25.

fire, older Nordic cooking techniques. Next door I opened a

:44:26.:44:29.

wine bar with some simple dishes. When I first heard that, there is

:44:30.:44:33.

absolutely no gas or electricity and you are not cooking on fire, the

:44:34.:44:39.

meat is not going on the fire, the pounds are on fire? It is not a

:44:40.:44:43.

grill, forget about barbecue, it is all about cooking over a fire. All

:44:44.:44:49.

about cooking over the fire. What made you decide to do that? Nordic

:44:50.:44:56.

food was so much focusing on foraging and Nordic ingredients, I

:44:57.:45:00.

thought why not open a restaurant focused on the techniques?

:45:01.:45:05.

It has gone very well and you've got your Michelin star? Yes, we've got

:45:06.:45:11.

the locals and the tourists. That's awes good. I'm putting some --

:45:12.:45:17.

that's always good. I'm putting white wine. So you are making it

:45:18.:45:21.

like a risotto. Why barley and not risotto? Well, I try to work with

:45:22.:45:28.

all the grains. Yes. All the way of, all these old grains that we've

:45:29.:45:33.

forgotten about because... It is a Swedish thing? Yeah, very Swedish.

:45:34.:45:39.

We use rice and pasta in every dish. At home I cook this dish for my kids

:45:40.:45:43.

to introduce them to the Nordic flavours and at the same time

:45:44.:45:48.

nutrition. You're very good. A good father. Did you say you use rice a

:45:49.:45:57.

lot? In Sweden we use a lot of rice. You've got the salmon in there?

:45:58.:46:02.

We're toasting that. This, I precooked the barley. Go on, sorry.

:46:03.:46:08.

Add some cheese into that. What's this cheese? This

:46:09.:46:24.

is northern Swedish cheese. When I was out there judging for Chef of

:46:25.:46:32.

the Year, we didn't have it. We had another one. It was with the Prince

:46:33.:46:38.

of Sweden. I dined with the Prince of Sweden. I was so nervous and I

:46:39.:46:45.

was like, "Here comes the Prince." And you're like, "Right." Can I

:46:46.:46:52.

explain. Niklas was there, in Sweden they do Chef of the Year. There is

:46:53.:46:57.

20 chefs and he was supposed to be my translator. This is a quote,

:46:58.:47:02.

"That's not very funny. I'm not going to translate that." I didn't

:47:03.:47:07.

have any recipes, everything. I was just guessing all the time. The

:47:08.:47:14.

Prince of Sweden comes up and says, "Is that a BlackBerry. I this one of

:47:15.:47:19.

those in 2006. I think I was the only person! Just carry on with your

:47:20.:47:28.

cooking. You come over here bringing your cheese and mocking our phones!

:47:29.:47:36.

What's wrong worthwhile our Cheddar? You might get it somewhere. I'm

:47:37.:47:41.

grating the fresh horseradish and the fennel is ready. Another Swedish

:47:42.:47:54.

cheese called Bellpoppel or something. Don't mention that. So

:47:55.:48:02.

you're pickling the onions. So a very Swedish thing is pickled. Very

:48:03.:48:09.

simple pickled juice. We use like a strong vinegar and just salt and

:48:10.:48:13.

sugar and water. And pickling is a huge part of the history of Swedish

:48:14.:48:20.

cooking? You can pickle anything! And they do! Add dill and pickle

:48:21.:48:26.

juice and it is Swedish. It is a way of preserving food. If you think the

:48:27.:48:33.

seasons are short in England, the Swedish seasons, strawberries are

:48:34.:48:45.

coming up. Got them! LAUGHTER

:48:46.:48:47.

The shortest seasons ever. How many seasons do you miss every year?

:48:48.:48:53.

Don't watch too many movies, you miss the season! We've got boot root

:48:54.:48:59.

that we've lightly pickled and I've got the fennel and the horseradish

:49:00.:49:05.

and I'm going to pickle the onions in the pickling liquor, right? What

:49:06.:49:09.

have you done with the cabbage? So these are dried in the oven

:49:10.:49:16.

overnight. Yeah. So you just put... Anything on it, salt, sugar?

:49:17.:49:22.

Nothing. It's crisp. I think this is a wonderful way to introduce

:49:23.:49:27.

vegetables to your kids. We were talking about vegetables. They said

:49:28.:49:32.

nine a day. Ten a day? Ten a day? It used to be five and in 48 hours, it

:49:33.:49:37.

changed to ten. That's over doing it, but. This is a good way to

:49:38.:49:41.

introduce vegetables it to your kids. Instead of crisps, you do

:49:42.:49:48.

crispy vegetables. We need this one. We need this. We need this. We need

:49:49.:49:54.

this. Put your barley in here like a risotto. Could you slice down the

:49:55.:49:58.

salmon for me. Yes, sure, no problem. OK. On the bottom like

:49:59.:50:03.

this. And then you can put whatever you want on top here. OK. Well, not

:50:04.:50:09.

whatever you want. But stuff that would work with it. Especially

:50:10.:50:15.

veggies. What's nice with this dish, if you're serving it for the whole

:50:16.:50:19.

family they can see what's on here. So the kids can pick their

:50:20.:50:25.

favourites. OK. Why do they put the spoons down here? So you can walk.

:50:26.:50:30.

It's TV. Come on, you've done enough shows in your time. You know what

:50:31.:50:32.

you're doing. OK. So And if you think you'd like to try

:50:33.:50:38.

Niklas' or any of our other studio of our other studio recipes then

:50:39.:50:42.

visit our website This is pinker here. Pinker there.

:50:43.:50:51.

That bit there. Beautiful. There you go. And you've got, is it like a

:50:52.:51:02.

buttermilk here? Yes, buttermilk. I need a spoon. Work. Work. I will be

:51:03.:51:07.

back in a moment! I love that. I was thinking that the other moment, we

:51:08.:51:11.

never said it. Now that's it. Let's move them for your next one. We'll

:51:12.:51:16.

move them. Horseradish, fennel. Fennel, yeah. It's coming along. It

:51:17.:51:25.

is looking good. Fennel here. Yeah. We've got the onions, beautiful.

:51:26.:51:29.

Yeah. OK. Right, I'm going to move this stuff out of the way. You could

:51:30.:51:35.

put brown butter on this. Have you got brown butter? No. Maybe we won't

:51:36.:51:42.

put brown butter. We've got the Swedish cheese. More Swedish cheese.

:51:43.:51:56.

Tell me the name of this dish. Hoolyhooly! I think he's making that

:51:57.:52:07.

up! So Niklas' dish. If I said that I

:52:08.:52:11.

would be accused of mocking the Swedes!

:52:12.:52:19.

Beautiful, healthy, fresh. Happy. I'm a big fan of salmon. Let's taste

:52:20.:52:31.

the cheese. That was horseradish! LAUGHTER

:52:32.:52:37.

OK, that's Carl's taste buds gone! I've got two guests crying. Thank

:52:38.:52:42.

you, Niklas. You've made your mark. Hilarious! Do you like it? That's

:52:43.:52:49.

really good. And healthy, isn't it? Amazingly fresh. Amazingly healthy.

:52:50.:52:54.

Lots of vegetables and lots of fish... We're way too healthy. You

:52:55.:53:03.

need more fried chicken shops! That's to come.

:53:04.:53:10.

OK, let's head back to Newport to find out which wine

:53:11.:53:15.

Jane Parkinson has chosen to go with Niklas' knockout salmon!

:53:16.:53:42.

Niklas' barley with salmon is a Swedish feast and there is bold

:53:43.:53:49.

flavours here. However, when it comes to wine, I'm

:53:50.:53:55.

thinking about matching it to this crunchy vinegary pickles, so I've

:53:56.:53:58.

chosen the Dr Loosen Riesling 2015 from Germany. It is an under rated,

:53:59.:54:04.

but headon nistic classic. Yes, I have chosen a German wine, but

:54:05.:54:07.

bargain hunters take note because this is one of the best bang for

:54:08.:54:12.

buck ones around given the quality for the price you usually pay. This

:54:13.:54:18.

is one of those wines that you just want to dab on your wrist or on your

:54:19.:54:22.

neck, it is so perfumed in elderflower, it is beautiful. There

:54:23.:54:25.

is a glossy sweetness to the wine, but that's why it is perfect with

:54:26.:54:29.

this recipe because it matches up to the vinegar and the pickle, but it

:54:30.:54:33.

also tempers the heat of the horseradish, while its fresh green

:54:34.:54:36.

vibe matches up to the dill and the fennel on the salmon, it also has a

:54:37.:54:41.

honeyed richness which is great for matching up to the richness of that

:54:42.:54:47.

smoked cheese. Niklas, here is to your scrumptious salmon with a

:54:48.:54:53.

spring in the glass, German Riesling.

:54:54.:54:59.

So what do we think of the wine? I can't believe it's German!

:55:00.:55:08.

It works well with your salmon? It is like 4.5% alcohol. That's it? No,

:55:09.:55:13.

8.5%. We can have another top-up. Have the

:55:14.:55:15.

whole bottle. Calm down. It's time to catch up with those

:55:16.:55:21.

Hairy Bikers, Si and Dave. They're continuing their spice tour

:55:22.:55:24.

of Britain and making spicy squid! Where we'll be spicing up

:55:25.:55:26.

a scrumptious British ingredient Salt and Szechuan peppercorn squid

:55:27.:56:01.

with a fragrant dipping sauce. It's hot, it's frizzly, it's lovely,

:56:02.:56:06.

and it celebrates the squid. While Dave's butchering his squid,

:56:07.:56:21.

I'm going to prep what can only be Put 50ml of water into a pan,

:56:22.:56:24.

along with one tablespoon of white wine vinegar and 100 grams

:56:25.:56:30.

of caster sugar. Dissolve the sugar

:56:31.:56:32.

and boil for a minute. Chop your chilli along

:56:33.:56:34.

with a thumb-sized piece of ginger. Add these to your syrup, then let

:56:35.:56:43.

that cook for about a minute. Then add one more tablespoon

:56:44.:56:55.

of white wine vinegar We're balancing the sweet and sour

:56:56.:57:04.

because we've got sugar in there, two tablespoons of vinegar,

:57:05.:57:13.

but also a load of spice. Sweet, sour and spice go

:57:14.:57:18.

fantastically well together. They compliment each other so well

:57:19.:57:31.

that it pushes those flavours Before we move on to the next stage,

:57:32.:57:36.

wash the slimy bits off the squid To get the best out of these

:57:37.:57:39.

fantastic ingredients, we're going to add to a dry frying

:57:40.:57:43.

pan - no oil in it - Two heaped teaspoons

:57:44.:57:46.

of Szechuan peppercorns. Szechuan peppercorns are not

:57:47.:58:00.

a pepper, they're a berry. And half a teaspoon

:58:01.:58:03.

of chilli flakes. As we push heat through them,

:58:04.:58:16.

the natural oils that's trapped in the drying process will be

:58:17.:58:19.

released and make a more pungent and a bigger,

:58:20.:58:24.

more rounded flavour. It really is the best way to get

:58:25.:58:26.

those flavours out of those spices. I cut the bunches of tentacles

:58:27.:58:32.

in half and they're These big pieces, what we do

:58:33.:58:41.

is this to get a decent shape and cook them,

:58:42.:58:49.

you score them with Now cut those into ribbons,

:58:50.:58:51.

just like that, but when they cook, The way that you can tell that these

:58:52.:59:03.

peppercorns are nearly ready They start to have that

:59:04.:59:17.

beautiful fragrance. Put those in the pestle and mortar

:59:18.:59:21.

and we'll just grind Have you ever heard

:59:22.:59:30.

of about fast food? There's a bit of faff

:59:31.:59:38.

in the preparation, but we're talking about a minute or 90 seconds

:59:39.:59:40.

to cook these squid strips out. You sit there with your dipping

:59:41.:59:44.

sauce, cold beer in one hand, that in the other,

:59:45.:59:48.

and there's nothing finer. Beefed up with black

:59:49.:00:05.

pepper and chilli flakes, that's going to set the squid alight

:00:06.:00:07.

So put that into a bowl. And add five tablespoons

:00:08.:00:10.

of cornflour and five tablespoons I'll just mix that

:00:11.:00:13.

up with the spices. It's like the ultimate

:00:14.:00:16.

seasoned flour really. Into your wok or medium saucepan

:00:17.:00:18.

pour two centimetres of sunflower Now, take a piece

:00:19.:00:22.

of squid, like so... dredge it in that wonderful

:00:23.:00:33.

Szechuan-peppery melange... We only want this to cook

:00:34.:00:38.

for about a minute. As Dave's dropping them in,

:00:39.:00:52.

I'm not touching them. If you do, the spiced

:00:53.:00:55.

flour will fall off. You've got to be careful

:00:56.:00:59.

and leave it alone. They will only need

:01:00.:01:02.

between one and two minutes. Try not to overcook them or they'll

:01:03.:01:05.

end up like rubber bands. I like these cos they just go

:01:06.:01:09.

like a spider that been deep-fried. As Dave's dropping the squid in, it

:01:10.:01:15.

lowers the temperature of the oil. Just keep tweaking

:01:16.:01:20.

the temperature up. Turn it up as you go

:01:21.:01:22.

through the cooking process. The easiest way to do

:01:23.:01:25.

this is with a deep-fat It's just easier to see

:01:26.:01:28.

when it's like this. When the squid is done,

:01:29.:01:36.

remove from the oil To serve, put your dipping sauce

:01:37.:01:38.

in a bowl and garnish with finely chopped coriander

:01:39.:01:47.

and a slice of lime. Then pile up the twists

:01:48.:01:52.

of delectably succulent squid. And the texture of the dipping

:01:53.:01:55.

sauce is enough to cling. Thank heaven for spice,

:01:56.:02:11.

because it defines our cuisine. This is our gift to you

:02:12.:02:18.

from the Spice Boys. That looked gorgeous. Let's speak to

:02:19.:02:40.

some of you at home, we have some questions. The first person is

:02:41.:02:45.

Georgina from Bridgend, what is your question? I have been given a rabbit

:02:46.:02:51.

and I don't know what to do with it. Rabbit, Nicklas? I love rabbit, it

:02:52.:02:57.

is a wonderful meet and I think we should eat it more. It does not

:02:58.:03:01.

taste that much, it is a little similar to check in, so a fried one,

:03:02.:03:07.

fried rabbit is amazing. You could probably do it in the similar way

:03:08.:03:12.

that you did... Seasoned flour, in the fryer, some kind of... Chiili.

:03:13.:03:22.

Chilies, peanuts. Fried rabbit, 2017. Do you cook a lot of rabbit in

:03:23.:03:32.

Sweden? Yes. Touched a nerve with the rabbit. I

:03:33.:03:36.

would do would catch a Tory style with rosemary, white wine, garlic,

:03:37.:03:51.

likely saute -- I would do it cacciatore style. Peter Rooney says

:03:52.:03:55.

he has a monkfish and he does not know what to do with it.

:03:56.:04:01.

Very simple, it is a great piece of mostly fish, protein, slice it into

:04:02.:04:06.

one centimetre slices, gently golden brown with a little bit of butter

:04:07.:04:11.

and maybe something simple like a mayonnaise, if you want to go

:04:12.:04:15.

French, a little bit of Bearnaise source. Very simple, just that,

:04:16.:04:22.

really. What about you, do you like monkfish? Yes, it is very similar to

:04:23.:04:27.

lobster, that texture and depth, it is great fried with butter. When I

:04:28.:04:32.

fry monkfish, this is a tip for cooking with the kids, I fry it in

:04:33.:04:38.

the pan with a lot of butter then I add a little bit of passion fruit in

:04:39.:04:43.

the end for the sauce, butter and passion fruit sauce. Nice! Let the

:04:44.:04:51.

sun? Tracy says what can I do with a shoulder of lamb other than the

:04:52.:04:58.

roast dinner? Korean style, fermented chilli paste, palm sugar,

:04:59.:05:07.

jam, brown sugar, sesame, garlic ginger, marinate overnight. If you

:05:08.:05:12.

wrap it in cling film first and then tinfoil, put your oven on at about

:05:13.:05:17.

9000, wake it up the next morning, open it up, fresh oysters, kimchi,

:05:18.:05:24.

cucumber, Devon. Sounds amazing, I want that now. Tim from Birmingham

:05:25.:05:33.

is on the phone. Good morning. I have heard a lot recently about

:05:34.:05:40.

using goat meat, lots of chefs are promoting it, I want a dish with it.

:05:41.:05:45.

Can you recommend a recipe that is not a traditional goat curry?

:05:46.:05:51.

Goat is an amazing product that is getting more and more popular, I had

:05:52.:05:55.

it in London the other night. It is great. You can cook it very similar

:05:56.:06:01.

to lamb, I really like gold with contour tillers. Mexican-style. -- I

:06:02.:06:13.

really like gold with corn tortillas. Cook it in the oven. Low

:06:14.:06:20.

temperature for a long time. Break it down, and on a piece of tortilla.

:06:21.:06:31.

Fried goat liver is delicious, I have had that in Sudan, very tasty.

:06:32.:06:38.

Heaven or hell, my dear? I am from Birmingham so it has to be a curry.

:06:39.:06:43.

What would you like to ask, Ben from Durham?

:06:44.:06:48.

I am about to host a dinner party for 12 people for the first time, I

:06:49.:06:52.

am thrown in at the deep end, I wanted to do something along the

:06:53.:06:55.

lines of beef Wellington but I think it sounds a bit boring, any more

:06:56.:07:01.

exotic meats and sources I could use? Not beef Wellington, but beef

:07:02.:07:07.

or another meet? A different meet if possible. You could do exactly the

:07:08.:07:14.

same with something like venison, a very similar loin, similar situation

:07:15.:07:21.

with mushrooms, wrap it in puff pastry or maybe pancakes if you want

:07:22.:07:26.

to be careful, it is a show stopper. Or if you can get hold of an elk!

:07:27.:07:40.

Mousset Wellington! And what would you like, heaven or hell? I

:07:41.:07:45.

absolutely hate curry, I am sorry, it is trifle all the way. I am going

:07:46.:07:52.

to be stuck with the trifle. Was that his car alarm just going off?

:07:53.:07:58.

He is in Birmingham! Thanks for the calls.

:07:59.:07:59.

It's time for the omelette challenge.

:08:00.:08:04.

I don't want to do this. You have to. I don't want to do this, I had

:08:05.:08:14.

forgotten about this. Carl, calm down. Simmer. Step away from the

:08:15.:08:23.

eggs. Last time you were 27.10, you need to beat Rene, which you did, he

:08:24.:08:30.

was 32, you should be OK with that. You know the rules, you must use

:08:31.:08:31.

three X. You must use three

:08:32.:08:35.

eggs but feel free to use anything else

:08:36.:08:37.

from the ingredients in front of you to make them

:08:38.:08:39.

as tasty as possible. Seasoning it is good, making it look

:08:40.:08:45.

like an omelette is better! Argue both ready? You are like Carl Lewis,

:08:46.:08:51.

ready to go. Nicklas, are you ready? Go!

:08:52.:08:59.

Make sure they are cooked. I will get a fork ready. Nicklas has gone

:09:00.:09:08.

for the classic bowl, Carl is going for... Wants to get it out there

:09:09.:09:12.

quickly, it is likely stuck. You don't have to eat any of this,

:09:13.:09:19.

Levison, I am sure you will be glad to hear that. That is an interesting

:09:20.:09:26.

take on an omelette. I love the seasoning at the end. This is

:09:27.:09:34.

looking like an omelette. Is he still going? But his might look like

:09:35.:09:43.

an omelette. X super egg -- X disaster! I really don't want to

:09:44.:09:56.

taste these but I will have too. Come on, he says. Mine is a little

:09:57.:10:06.

more creamy! I need a spoon for this. Take it in the middle, please.

:10:07.:10:16.

Oh, God ex-summation it was going so well. Are they Swedish eggs? It is a

:10:17.:10:27.

car crash. I don't want to say that because I feel we have a great

:10:28.:10:31.

friendship, me, you and the King of Sweden. Can we edit this out? This

:10:32.:10:39.

is called live television! Carl, do you think you are on the board? I

:10:40.:10:47.

hope so. Is that an omelette?! That is scrambled egg! Carl, 24.88, you

:10:48.:10:55.

have definitely beaten Nicklas. You are around here. Nicklas, you know?

:10:56.:11:06.

Even you know... I am in the bin, I have lost. I want an Abba tune when

:11:07.:11:17.

it goes in the bin! You are coming in the bin. It was 42 seconds, it

:11:18.:11:22.

was still raw, you can't go on the Leader Board, you are going in the

:11:23.:11:27.

bin in honour of you, Levison... # I would walk 500 miles and I would

:11:28.:11:34.

walk 500 more... The egg plans were much better. You are in the bin.

:11:35.:11:44.

Sorry, Nicklas. Will Evans and get his food heaven food hell? We find

:11:45.:11:50.

out after Tom Kerridge makes his twist on additional lasagne. -- will

:11:51.:11:53.

Levison get a food heaven food hell? This next dish is one

:11:54.:11:59.

of the very first things my mum taught me to cook as a kid,

:12:00.:12:02.

that Italian family favourite, beefed up to pack

:12:03.:12:05.

an extra flavour punch. Lasagne is one of everybody's

:12:06.:12:08.

favourite go-to dishes, and I'm sure you've all made it

:12:09.:12:11.

before, but my version has got a few twists and tricks that will make

:12:12.:12:15.

this good dish great. Roasting your mince is what makes

:12:16.:12:20.

the real difference here, Just rinse it in cold

:12:21.:12:23.

water first to separate all those little granules,

:12:24.:12:28.

then spread it onto a baking sheet. I like a little bit of spice,

:12:29.:12:33.

so I'm adding a couple of secret ingredients -

:12:34.:12:36.

cloves and star anise. I'm just going to tie them up

:12:37.:12:40.

and put them in a muslin bag. I'm going to roast the mince

:12:41.:12:44.

in the oven for 40 I'm going to make it really nice

:12:45.:12:46.

and dry and crunchy and crispy. Get this bit right and

:12:47.:12:51.

you're onto a winner. While the meat roasts,

:12:52.:12:55.

I can make a start on my tomato sauce, and this isn't your

:12:56.:12:58.

bog-standard bolognese either. I know most of you would open a tin

:12:59.:13:02.

and just pour it in, and there is nothing wrong with that

:13:03.:13:05.

but I'm going to show you a version here that

:13:06.:13:08.

gives it extra flavour, extra sweetness, extra

:13:09.:13:10.

saltiness, extra everything. I use real tomatoes,

:13:11.:13:14.

halved and roasted to intensify their flavour,

:13:15.:13:16.

and always add salt Helps to shrivel them up and make

:13:17.:13:18.

them taste more of tomato, Then these go into the oven

:13:19.:13:29.

with the mince to slow cook for 20 minutes,

:13:30.:13:34.

and then get charred This is by far the best bit

:13:35.:13:36.

of cooking equipment ever invented. Who wants to weld stuff

:13:37.:13:45.

when you can cook with it? Once they've had a proper roasting,

:13:46.:13:52.

they're ready to be turned Mine starts with pancetta,

:13:53.:13:55.

an Italian bacon that releases loads of lovely oil,

:13:56.:14:02.

perfect for frying And as you stir it,

:14:03.:14:05.

all these little brown bits, they start caramelising and tinge

:14:06.:14:12.

into the bottom of the pan, and you want to leave them there,

:14:13.:14:14.

because that's where all the flavour is, and then when you slow cook

:14:15.:14:18.

everything, they'll release themselves from the bottom

:14:19.:14:21.

of the pan into the sauce. Then it's out with the pancetta,

:14:22.:14:25.

and in with the veg - onion, celery and,

:14:26.:14:28.

in my case, carrot. I've always put carrot

:14:29.:14:32.

in a ragu-based sauce, solely cos my mum did,

:14:33.:14:34.

but my wife swears blind that Then chuck in some garlic,

:14:35.:14:38.

sugar, red wine vinegar, It doesn't need to be a good one

:14:39.:14:50.

or an overly expensive one, Add some oregano and bay leaves,

:14:51.:14:59.

and, once it's reduced by half, beef stock, the fried pancetta,

:15:00.:15:05.

and, the star of this show, So what started off as that big

:15:06.:15:08.

packet has shrunk down to this, and I know you're thinking

:15:09.:15:16.

that is never going to make enough sauce for lasagne,

:15:17.:15:18.

but I promise you it will. It'll start to rehydrate

:15:19.:15:21.

and almost puff back up again, and start to take on all that

:15:22.:15:23.

flavour from the sauce. This just needs those slow roast

:15:24.:15:30.

tomatoes and some button We're just going to leave that

:15:31.:15:32.

to cook out for about an hour and a half to two hours till

:15:33.:15:38.

the stock's reduced and everybody Once cooked, chuck in some freshly

:15:39.:15:41.

chopped oregano and sage, and you're ready to start

:15:42.:15:51.

building your luscious lasagne. Grab yourself some weaponry

:15:52.:15:57.

and then start layering. Meat, a couple of good ladles,

:15:58.:15:59.

followed by the pasta sheets. I like to use fresh lasagne sheets,

:16:00.:16:02.

but dry will work just as well. Push them right in and

:16:03.:16:09.

then give them a trim. Next on is a classic white sauce,

:16:10.:16:13.

spread into every nook and cranny, Now, I know all of this malarkey

:16:14.:16:16.

looks like it takes a lot of time, but I do promise you that if you put

:16:17.:16:24.

in that little bit of effort and have a go at making this,

:16:25.:16:28.

you'll be coming back and doing it You can see now where all those

:16:29.:16:31.

little bits of mince have puffed up. They've got loads of texture

:16:32.:16:40.

on them, loads of flavour. Once you've ran out of ingredients

:16:41.:16:48.

or reached the top, whichever comes first,

:16:49.:16:51.

add a lovely layer of Parmesan cheese and chuck it

:16:52.:16:54.

in the oven to slowly bake. And 30 to 40 minutes later,

:16:55.:16:59.

it'll be ready to dive into. Now, this is the joyous part,

:17:00.:17:04.

the first cut into a lasagne. Those lovely layers all full

:17:05.:17:11.

of amazing flavour. Served with a simple green leaf

:17:12.:17:29.

salad, this revamped old school classic is guaranteed to go

:17:30.:17:32.

down a treat. Right, time to find out

:17:33.:17:36.

whether Levison is getting his food We will serve that with naa read and

:17:37.:18:16.

rice or the British trifle. I introsed deuce Niklas to this trifle

:18:17.:18:22.

today. We kept saying it's trifle. How can you not know what trifle is?

:18:23.:18:27.

It is soaked with sherry and topped up with lovely raspberries and we

:18:28.:18:32.

make a fresh vanilla custard and on top, lovely whipped cream. I'm not

:18:33.:18:41.

convincing you, am I am? The callers went 2-1 heaven. It is down to the

:18:42.:18:47.

chefs. Aim' going hell all the way. Nasty. What's Levison done to you?

:18:48.:18:55.

It is 2-2. A decider on the Swede next to me. That's you Niklas. What

:18:56.:18:59.

are you going for, hello, food heaven or food hell? I can only

:19:00.:19:05.

think of the omelette! Look at this lovely man. Heaven.

:19:06.:19:10.

Thank you very much. Clear all the hell away, please. We're going to go

:19:11.:19:23.

with that. Right, you're going to peel an onion for me. You're going

:19:24.:19:29.

to start chopping the onion, please. Tom. And you're going to make me

:19:30.:19:36.

some naan bread. I've taken the sherry away. Niklas, I brought you

:19:37.:19:44.

some, I don't know if I like to do this, this is saffron from India.

:19:45.:19:49.

Fabulous. I was hoping for the curry! There you go, you see it was

:19:50.:19:56.

worth it. This stuff is worth more than its weight in gold. You ever

:19:57.:20:03.

thought about bringing stuff back to sell, maybe you're not... From

:20:04.:20:08.

Central America. No, no, you shouldn'ting doing that. From

:20:09.:20:13.

Central America? No, that's a bad idea. Tonight you're in Cambridge?

:20:14.:20:20.

The talk starts at 7.30pm. It is where, the Arts Theatre? You must

:20:21.:20:27.

get really bored with that joke, are you walking?

:20:28.:20:31.

So we're going to start frying the meat in here, yeah. Where is the

:20:32.:20:37.

game bit come from. I know you like curry, but where the game? Well,

:20:38.:20:41.

some of the time, I just have, when I am out in the wilds I have to

:20:42.:20:46.

catch my own food and that's usually rabbit. Shooting your own food? I

:20:47.:20:53.

will go to a village and buy a goat or a chicken and we butcher it

:20:54.:20:59.

ourselves. Any unusual things? Yeah, rat. It was really rubbery. Not very

:21:00.:21:05.

good. It was boiled. Can you fry it? It was boiled. Boiled rat. Niklas,

:21:06.:21:10.

you're going to keep doing the onion. Keep stirring. As soon as the

:21:11.:21:16.

meat gets caramelised and seasoned a bit and into the oven. But want the

:21:17.:21:26.

spices after the meat... After, you add the spices. We can add saffron

:21:27.:21:30.

and you can put the ginger in as well. OK, that's good. Do you have a

:21:31.:21:38.

gun when you're out? Never. You're kind of asking for rubble if you're

:21:39.:21:43.

walking around with a gun. But you can have one hidden one. We're

:21:44.:21:48.

trying to bring illegal stuff and hide a gun. Honestly! I was in the

:21:49.:21:57.

Army and obviously it is a different profile, but when I'm travelling,

:21:58.:22:01.

you know, you just try and blend in. I grow a beard and wear the local

:22:02.:22:06.

clothes and hope for the best. Some areas you have to have like a local

:22:07.:22:11.

soldier or policeman come with you, but they will usually let you know

:22:12.:22:14.

when that's going to happen. Have you ever had to trade something?

:22:15.:22:18.

Trade? You talked about losing your camera. Anyone ever said, "We will

:22:19.:22:24.

let you pass, but we want the rucksack." I got robbed in it is a

:22:25.:22:30.

kneeia. A load of off duty policemen stopped me and said I wanted my hat.

:22:31.:22:36.

Your hat? My hat. What kind of hat was it? A military-style hat. They

:22:37.:22:46.

liked it. I'm loving the naan skills. That's going to go straight

:22:47.:22:55.

in there. Ben, you're going to add in your spices. Do you cook at all,

:22:56.:23:03.

Levison? Yes. I do try when I'm around, I'll put together a good

:23:04.:23:06.

curry. I'm going to learn something from this, I think. Well, to be

:23:07.:23:11.

honest, we need to name check a couple of people. The naans are a

:23:12.:23:19.

friend of mine. He has a fantastic restaurant in East London. It is his

:23:20.:23:24.

naan. This curry recipe, it is a friend of mine. He just opened his

:23:25.:23:32.

restaurant your way. I e-mailed and got this recipe. It is his and it is

:23:33.:23:38.

fantastic. Amazing. I think we can go in there. How much does that need

:23:39.:23:42.

to be cooked? Just lightly. You want it to sort of simmer a bit. Spices

:23:43.:23:48.

in there? Yes, we'll put a little bit more meat. Juniper, it is.

:23:49.:23:55.

That's interesting. Because we've gone for the venison and we like

:23:56.:24:03.

that little spice. Turmeric. You've got a bit of coriander. All that's

:24:04.:24:08.

going to go 234 inn there and we're going to toss in a bit of that. Add

:24:09.:24:12.

a little bit there. A little pepper. I suppose the history of the curry

:24:13.:24:16.

is again, it is like you were talking about all your... Saffron?

:24:17.:24:20.

That's right at the end. What we'll do is put a little bit of saffron in

:24:21.:24:28.

with the rice. We'll get the fragrance. Are you checking on your

:24:29.:24:34.

naan breads. I need to turn my pans down. We didn't stitch you, Carl.

:24:35.:24:44.

Because of the Obamalet! Neither of you can call that an omelette,

:24:45.:24:52.

sorry. Put his one up on the board. It is his first time and we want him

:24:53.:24:56.

to come backment you have got to be nice to the new kids! It smells just

:24:57.:25:07.

like gin. We don't have a big Indian

:25:08.:25:11.

community. We didn't try to improvise that part of the world.

:25:12.:25:22.

Anything else? You doesn't like our cheese and now he's having a go

:25:23.:25:27.

about our imperialisation. Any home comforts you miss when you're away?

:25:28.:25:32.

It is not the luxuries. It's the simple things. We get great Thai

:25:33.:25:49.

food. I've only known you a couple of hours, I've cooked on fire. That

:25:50.:25:56.

will simmer for a good hour or so. We've got one finished here. All

:25:57.:26:01.

rightment perfect. Right, here, Levison, this is your curry.

:26:02.:26:06.

Coriander, please, chef. Where is the saffron? I asked you to do one

:26:07.:26:11.

job, please. Can you get the saffron in? I'm going to get the plates.

:26:12.:26:15.

We're going to move this out of the way. Right. Let's start to clear a

:26:16.:26:22.

bit. You bring on these chefs and you end up doing all the clearing

:26:23.:26:30.

up. I run the show, ask all the questions and meal up. How long has

:26:31.:26:37.

this been in for? That's cooked for a good hour and a bit. Real low

:26:38.:26:42.

simmer. You've got the tomatoes that have broken down. That's given you

:26:43.:26:45.

your lovely sauce and put the yoghurt and the thing with venison,

:26:46.:26:49.

you need to use the shoulder or the legs, you need to use a bit of the

:26:50.:26:53.

harder meat, nothing like the fillet because it will be too dry. OK,

:26:54.:26:56.

right I'm going to get my plate here. Did you put the saffron in,

:26:57.:27:02.

chef? Yes. Oh, lovely. How is our thingy? Let's get, you're going to

:27:03.:27:09.

cut me up my little naan breads, please, Carl. This is looking good.

:27:10.:27:17.

OK. This is looking like a fantastic curry recipe. I'm very impressed

:27:18.:27:23.

with this. I'm going to let you guys do the naan bread. You're on cutlery

:27:24.:27:31.

as well, guys. Hello Carl, cutlery. Anyone, cutlery, please. I've done

:27:32.:27:39.

everything. Everything! Bless them!

:27:40.:27:44.

That's looking very good. Well, Levison, the British people... Well,

:27:45.:27:48.

thank you very much for giving me my food heaven. Have a try and let's

:27:49.:27:50.

see what you think. I'm going to pour you some wine.

:27:51.:27:59.

That's it, I like that. You must eat with your hands a lot when you're

:28:00.:28:10.

away. Delicious. Jane has chosen a 2015 wine, ?7.99 from Majestic Wine.

:28:11.:28:13.

Try some of that chefs and see what you think. More wine. You love this

:28:14.:28:19.

show. That's it, it's perfect how is the curry? Beautiful. And someone

:28:20.:28:23.

asked about goat. You could do a perfect curry like that. I know they

:28:24.:28:27.

didn't want goat. But that's the perfect thing. It has got a real

:28:28.:28:32.

meaty flavour. You can really taste the game. I think game makes good

:28:33.:28:34.

curry. Well, that's all from us today

:28:35.:28:39.

on Saturday Kitchen Live. Thanks to all of today's guests,

:28:40.:28:41.

Niklas Ekstedt and Carl Clarke, the brilliant Levison Wood

:28:42.:28:44.

and Jane Parkinson for her top All the recipes from the show

:28:45.:28:46.

are on the website, Next week Michel Roux returns,

:28:47.:28:49.

and I'm back next month. And don't forget Best Bites tomorrow

:28:50.:28:53.

morning at 9.45am on BBC Two. Oh, my God, we love flipping.

:28:54.:29:20.

Cake-a-bake. Cake-a-baking.

:29:21.:29:22.

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