25/02/2017 Saturday Kitchen

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

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

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

winning Scandinavian chef, Niklas Ekstedt, who's flown

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

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

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

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

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

foodie films from the BBC archive with Rick Stein,

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

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

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

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

but he's surviving our studio today! APPLAUSE

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

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

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

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

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

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

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

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

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

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

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

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

another one of your heavens - then fry with tomatoes,

onions and chilli. I'll mix yoghurt and spices

and add to the venison, then simmer until tender,

finally adding garam masala and ginger, and serve

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

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

and our Spode. -- and our guests vote.

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

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

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

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

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

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

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

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

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

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

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

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

put it on the special sometimes, crispy fried buttermilk marinated

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

something for people all around the country, something not so

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

so we sent expert Jane Parkinson to Newport in Wales.

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

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

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

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

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

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

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

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

herbs. You get the general fresh vibe.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

since then, just by I can remember filming then,

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

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

slipping up on an old fish and then seeing somebody,

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

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

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

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

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

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

heroes here, David Thompson, an Australian who has spent

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

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

a transitional cross between the scungy local markets

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

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

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

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

they're discarding the things And this market however,

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

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

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

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

they didn't mention bitterness. Is bitterness an important

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

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

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

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

orang curry or indeed It's almost got a sort

of garlicky taste to it. Just gives it a little

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

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

about Thai markets is you can Now the unfortunate thing

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

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

access to these really The best way to approximate

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

a yellow prawn curry together and so he bought the ingredients

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

make our own paste. We started by pounding up quite

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

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

bit of turmeric. I want you to smell it

almost immediately. ...Just that extraordinary

explosion of aromas. I think cooks in the West,

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

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

more instinctively. I was just thinking about I think

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

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

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

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

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

paste, one of my favourite And he uses the heads

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

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

and then puts in the paste which also contains galangal,

shallots and garlic. And almost instantly,

this prawn stock starts And its thickness is similar

to your Mediterranean fish soups. It looks like a

Mediterranean fish soup. But I can assure you it

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

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

bua, or lotus stalks. These are the stalks

from the lotus flowers. They're really very succulent

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

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

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

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

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

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

for the sour element, sugar for the sweet,

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

of pulped tamarinds - that acidy, astringent,

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

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

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

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

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

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

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

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

adventures next week. So Rick cooked the traditional

yellow prawn curry there, using lots of red chilli,

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

of Spanish. Marinaded the pork. We marinaded it

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

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

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

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

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

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

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

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

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

each journey has got its own challenges to overcome in Central

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

there are lots of beautiful photographs, is that your

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

later. This is quite a big salad for you.

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

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

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

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

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

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

you a venison curry. onions and chilli.

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

and add to the venison, then simmer until tender,

finally adding garam masala and ginger, and serve

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

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

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

over the raspberries Finally I'll spoon freshly whipped

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

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

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

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

ingredients to make a couple Growing your own isn't

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

or even a greenhouse. You can grow masses

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

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

and has loads of crops. I fancy experimenting with things

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

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

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

absolutely love lavender. Just with the buds, just sprinkling

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

of the herb mixtures. It's the first year

these have flowered. Just the faintest,

subtlest taste of garlic. Not everyone around you likes

the smell of garlic. OK, lavender and garlic chive

flowers with tomatoes might not be an obvious combination,

but worth a try. Just going to pop these

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

through to the middle. Let those quietly putter

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

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

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

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

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

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

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

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

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

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

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

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

a little bit more! There are one or two

pairings of ingredients that It took me a long time

to get my head around eating and yet quite often,

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

a little bit of anchovy Tonight, pork meatballs

with anchovies. To your pork mince, add

a cupful of breadcrumbs. It really helps to

lighten the texture. Parmesan helps to bind it,

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

favourite fresh herbs. Finally, a little salt

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

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

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

richer and stronger. These little fish have an effect

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

completely undetectable. Sometimes I put them in a tomato

sauce, other times I dip Mix together well and crisp

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

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

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

and what will happen is that all the flavours

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

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

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

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

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

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

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

or maybe even steam them. These little meatballs have got

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

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

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

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

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

anchovies in the cupboard. You'll be amazed how

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

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

Tom Kerridge makes another British favourite -

Italian lasagne. But he revamps it with

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

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

conditions in the studio in the omelette challenge

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

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

And will Levison get his food heaven, venison curry?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

thought why not open a restaurant focused on the techniques?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

coming up. Got them! LAUGHTER

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

visit our website This is pinker here. Pinker there.

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

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

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

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

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

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

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

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

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

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

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

would be accused of mocking the Swedes!

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

the cheese. That was horseradish! LAUGHTER

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

spring in the glass, German Riesling.

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

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

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

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

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

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

a scrumptious British ingredient Salt and Szechuan peppercorn squid

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

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

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

along with one tablespoon of white wine vinegar and 100 grams

of caster sugar. Dissolve the sugar

and boil for a minute. Chop your chilli along

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

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

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

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

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

fantastically well together. They compliment each other so well

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

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

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

pan - no oil in it - Two heaped teaspoons

of Szechuan peppercorns. Szechuan peppercorns are not

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

of chilli flakes. As we push heat through them,

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

released and make a more pungent and a bigger,

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

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

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

is this to get a decent shape and cook them,

you score them with Now cut those into ribbons,

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

peppercorns are nearly ready They start to have that

beautiful fragrance. Put those in the pestle and mortar

and we'll just grind Have you ever heard

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

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

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

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

and there's nothing finer. Beefed up with black

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

So put that into a bowl. And add five tablespoons

of cornflour and five tablespoons I'll just mix that

up with the spices. It's like the ultimate

seasoned flour really. Into your wok or medium saucepan

pour two centimetres of sunflower Now, take a piece

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

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

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

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

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

and leave it alone. They will only need

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

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

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

lowers the temperature of the oil. Just keep tweaking

the temperature up. Turn it up as you go

through the cooking process. The easiest way to do

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

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

remove from the oil To serve, put your dipping sauce

in a bowl and garnish with finely chopped coriander

and a slice of lime. Then pile up the twists

of delectably succulent squid. And the texture of the dipping

sauce is enough to cling. Thank heaven for spice,

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

What would you like to ask, Ben from Durham?

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

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

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

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

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

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

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

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

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

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

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

He is in Birmingham! Thanks for the calls.

It's time for the omelette challenge.

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

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

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

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

three X. You must use three

eggs but feel free to use anything else

from the ingredients in front of you to make them

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

that Italian family favourite, beefed up to pack

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

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

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

this good dish great. Roasting your mince is what makes

the real difference here, Just rinse it in cold

water first to separate all those little granules,

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

so I'm adding a couple of secret ingredients -

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

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

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

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

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

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

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

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

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

gives it extra flavour, extra sweetness, extra

saltiness, extra everything. I use real tomatoes,

halved and roasted to intensify their flavour,

and always add salt Helps to shrivel them up and make

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

with the mince to slow cook for 20 minutes,

and then get charred This is by far the best bit

of cooking equipment ever invented. Who wants to weld stuff

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

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

an Italian bacon that releases loads of lovely oil,

perfect for frying And as you stir it,

all these little brown bits, they start caramelising and tinge

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

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

everything, they'll release themselves from the bottom

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

and in with the veg - onion, celery and,

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

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

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

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

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

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

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

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

that is never going to make enough sauce for lasagne,

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

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

flavour from the sauce. This just needs those slow roast

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

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

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

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

building your luscious lasagne. Grab yourself some weaponry

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

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

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

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

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

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

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

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

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

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

or reached the top, whichever comes first,

add a lovely layer of Parmesan cheese and chuck it

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

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

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

of amazing flavour. Served with a simple green leaf

salad, this revamped old school classic is guaranteed to go

down a treat. Right, time to find out

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

get really bored with that joke, are you walking?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

like gin. We don't have a big Indian

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

everything. Everything! Bless them!

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

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

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

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

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

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

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

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

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

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

curry. Well, that's all from us today

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

Niklas Ekstedt and Carl Clarke, the brilliant Levison Wood

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

are on the website, Next week Michel Roux returns,

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

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

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