:00:00. > :00:00.I hope you're hungry as we've got a glorious global feast of recipes
:00:07. > :00:32.I'm Angela Hartnett and this is Saturday Kitchen Live.
:00:33. > :00:37.Joining me today, with his unique approach to modern British cooking
:00:38. > :00:40.it's the award-winning Nathan Outlaw, and from New York
:00:41. > :00:42.the world-celebrated Dan Barber who's the champion of farm
:00:43. > :01:03.Fantastic to have you here. Our you feeling? Good. What are you cooking,
:01:04. > :01:07.Dan? Vegetable pulp cheeseburger. Everything here, more ingredients
:01:08. > :01:13.than I have ever seen on Saturday Kitchen. It is delicious. Nathan?
:01:14. > :01:16.Cod and parsley stuffed jacket potato, nice and simple.
:01:17. > :01:20.And we've got some fantastic clips from some of the BBC's top
:01:21. > :01:22.foodies: Rick Stein, Nigel Slater, The Hairy
:01:23. > :01:25.Our special guest is one of Britain's favourite
:01:26. > :01:31.authors and comedians, best known for shows such
:01:32. > :01:34.as The Mary Whitehouse Experience and Fantasy Football and, of course,
:01:35. > :01:37.he had a number one hit with his football anthem Three Lions.
:01:38. > :01:40.He's currently starring in a one man show all about his life,
:01:41. > :01:41.and he's been busy supporting Comic Relief.
:01:42. > :01:48.APPLAUSE Are you well? Lovely to see you. And
:01:49. > :01:54.also slightly exhausted, you were doing new show last night? Yes, in
:01:55. > :01:58.Maidenhead, I got back quite late and had to get a and look after my
:01:59. > :02:02.children. I could have got you to work on one of the restaurants, you
:02:03. > :02:08.would have felt the same. You like food? IBB like food. What is your
:02:09. > :02:17.favourite food? Food heaven is Korea, at any point in the day I am
:02:18. > :02:27.happy to eat curry. I like lamb, I thought I would combine the two and
:02:28. > :02:33.ask for a lamb curry. I will cook you a dish with senior and lentils.
:02:34. > :02:37.What is your food hell? When ordinary whitefish is served up and
:02:38. > :02:44.it is like, it is good for you, I am just disappointed. How do you feel
:02:45. > :02:45.about that? Lucky he is a Chelsea fan!
:02:46. > :02:48.For your food heaven I am going to make marinated lamb chops
:02:49. > :02:51.First I'll marinate the lamb chops with tomatoes,
:02:52. > :02:54.Then I'll make fresh paneer with whole milk and lemon juice,
:02:55. > :02:57.and then make a curry with lentils, more spices and chilli.
:02:58. > :02:59.I'll fry off the lamb chops and serve with
:03:00. > :03:05.But if you get hell it will be white fish.
:03:06. > :03:08.You are going to eat his jacket potatoes!
:03:09. > :03:10.I'm going to make a beautiful dish with hake!
:03:11. > :03:12.First I'll top fresh hake with a panko crumb
:03:13. > :03:15.I'll make a fresh green sauce using parsley,
:03:16. > :03:18.tarragon and red wine vinegar, and then serve with a salad
:03:19. > :03:23.Because you don't like fennel, either? Not really.
:03:24. > :03:26.But you'll have to wait until the end of the show to find
:03:27. > :03:30.If you'd like the chance to ask any of us a question today then
:03:31. > :03:38.If I get to speak to you, I'll also ask you if David should
:03:39. > :03:44.face his food heaven or his food hell.
:03:45. > :03:47.Depending on if you like David and everything!
:03:48. > :03:50.You can also get in touch via social media, using
:03:51. > :04:01.I will see you in a bit, we will go cooking. Let's go, Dan. Let's use
:04:02. > :04:06.all these ingredients. Welcome to Saturday Kitchen, great to have you
:04:07. > :04:10.here. It is not as complicated as it looks, there are a lot of
:04:11. > :04:17.ingredients but we will do choose coal -- juice pulp. Why? Why are you
:04:18. > :04:22.in London, you are a New Yorker with two amazing restaurant that you have
:04:23. > :04:26.been here for a month, what are you doing? I am doing something at
:04:27. > :04:30.Selfridge's, they have been amazing partners for us. On the walk to
:04:31. > :04:37.Selfridge's, I am thinking about the menu, three blocks away is my hotel
:04:38. > :04:43.and I am passing three juice Ariz. And I ask what happens to all the
:04:44. > :04:51.pulp? You are doing a restaurant at about a wasted food. And they say,
:04:52. > :04:56.take it. So we have beetroot pulp, carrot pulp. We dried it out and
:04:57. > :05:00.baked it in the oven, it makes up much of the burger. The other
:05:01. > :05:06.ingredients are a bonus, choose your own adventure and add what you like.
:05:07. > :05:09.I chose to add some almond is because I love notes. We put in a
:05:10. > :05:18.bit of tofu at the restaurant because it adds hast, and mushrooms
:05:19. > :05:23.for the flavour. I put in a touch of garlic, I roasted this a little bit
:05:24. > :05:27.to add depth of flavour, beans, kidney beans, I will add a little
:05:28. > :05:34.bit of egg because we want the fat and it not so dry, a touch of
:05:35. > :05:42.Worcestershire. I will put your burgers on. Add a little mayonnaise
:05:43. > :05:51.if you don't mind, chef. The pulp is just this wasted bit. So we have a
:05:52. > :05:55.grill. There are juice grades here, -- there is a juice grades here, I
:05:56. > :05:58.thought we had one in New York but there is a real juice grades in
:05:59. > :06:04.London, so instead of throwing the pulp away we will make a delicious
:06:05. > :06:15.burger. You have wrote a book called The Third Plate. My next book will
:06:16. > :06:22.be With Their Dish! What else do you cook from food that normally goes to
:06:23. > :06:26.waste? Chefs, it is in our DNA to utilise the things that would
:06:27. > :06:33.otherwise be headed... Be intercepted and transform it, we do
:06:34. > :06:37.not call it waste. The ravioli we have is left over cuts of lamb from
:06:38. > :06:47.last night with goods of vegetables in a ravioli, we sell it for ?17!
:06:48. > :06:54.This project in coordination with Selfridge's is too whereon our
:06:55. > :06:59.sleeves what we do every day! -- is to wear on our sleeves. We are
:07:00. > :07:07.taking a morning drink and turning it into an afternoon burger. Bacon,
:07:08. > :07:12.is that a waste? We convinced a farmer to raise six take some 100%
:07:13. > :07:17.food waste, it took about nine months to raise the pigs. It is
:07:18. > :07:24.beautiful bacon, there is no grain, it is all food waste. Converting
:07:25. > :07:29.waste into beautiful bacon. This is not just a vegetable burger, it is a
:07:30. > :07:36.vegetable burger plus a beautiful salad. You have the burger mix. I
:07:37. > :07:48.would pulse it in a blender and it looks much like this. It feels quite
:07:49. > :07:57.a thick paste? It has fat, bacon and mayonnaise. I make these beautiful
:07:58. > :08:04.parties in the restaurant. You have Blue Hill in New York, The Farm in
:08:05. > :08:10.Westchester, you advice to previous president Obama on all the food
:08:11. > :08:13.waste and everything, what makes you decide this would be your thing in
:08:14. > :08:18.New York, you would not waste anything and make your whole menu by
:08:19. > :08:25.it? I was looking at old cuisine when I was researching the book, all
:08:26. > :08:32.the great cuisines in the world are based on waste, but nobody called it
:08:33. > :08:38.waste. Coq au vin is a rooster that you would just throw away. I am just
:08:39. > :08:43.doing everything, you just stand there and chat! It is always the
:08:44. > :08:52.same! I love the cheese we are going to put on this. These will go in the
:08:53. > :08:56.oven? I like a lot of cheese on my burgers, I don't know how you feel
:08:57. > :09:02.about it. I love that American cheese, the plastic cheese. I grew
:09:03. > :09:07.up on it. I think it is just the best, sorry to all the wonderful
:09:08. > :09:13.cheeses out there. In the 70s, that cheese was gourmet cheese. This one
:09:14. > :09:17.is brilliant, I think. It is offcuts of cheese from Neal 's Yard dairy,
:09:18. > :09:22.they have given us cheese that would otherwise not end up on the shelves.
:09:23. > :09:31.You would stick this in the oven, melt it slightly. I want to talk you
:09:32. > :09:35.through the condiments, those are equally important. When you say it
:09:36. > :09:39.is the offcuts, it is the bitter cheese that Nathan, you will not
:09:40. > :09:44.admitted, has in the fridge and has been left with two weeks, that Chris
:09:45. > :09:55.Smith cheese. It makes a beautiful melted cheese. We partnered with a
:09:56. > :10:01.bunch of vegetable processing centres, these are all waste
:10:02. > :10:07.vegetables, they don't make it into the mix. Because they don't look
:10:08. > :10:15.good? Offcuts, blemishes etc, so we made it into your classic
:10:16. > :10:19.piccalilli. Tesco makes this processed beats, the cooked beats,
:10:20. > :10:28.as they slice them all the juice is released. I asked if we could
:10:29. > :10:34.capture the juice, they put down buckets and we had buckets filled
:10:35. > :10:38.with beet juice, we reduced it, the natural pectin. Can I ask a
:10:39. > :10:45.question, you used to advise Obama on food waste, have you had a call
:10:46. > :10:50.from Donald? No, I have not got anything from Donald Trump! It will
:10:51. > :10:55.not happen, let's be honest. What about the bread? It is a bakery in
:10:56. > :11:05.London which takes old hamburger buns... Keep working, please! A
:11:06. > :11:09.nice, shy boy from the states! We will start making your buns. They
:11:10. > :11:14.are repurposed, we must be explicit. They are old bones that would
:11:15. > :11:21.otherwise be thrown away, they are remixed with milk and East and made
:11:22. > :11:27.into new hamburger buns. Do you like your lettuce on top or the bottom?
:11:28. > :11:32.How would you normally do it? Do it as you would do it. And is this MA
:11:33. > :11:42.in ace you have made? A little melees. I like a lot of fat on my
:11:43. > :11:47.burgers. -- a little mayonnaise. We have the really crispy bacon.
:11:48. > :11:50.If you'd like to ask a question then give us a ring
:11:51. > :11:55.Calls are charged at your standard network rate.
:11:56. > :12:03.Honestly, these Americans, they come over here... What happened, you just
:12:04. > :12:09.did that very quickly? It looks like a rare hamburger. It looks pretty
:12:10. > :12:15.impressive. And these are your relishes, a little bit of piccalilli
:12:16. > :12:21.and mayonnaise. A little bit of this. And everything has gone well?
:12:22. > :12:27.You have had guest chaps? Guest chefs every night. One of Nathan's
:12:28. > :12:33.chefs went, you even do an afternoon tea? Lunch, Aston in tea, dinner.
:12:34. > :12:37.When you approach the suppliers with this idea, they must have thought
:12:38. > :12:42.you were a little bit crazy, at first? My wife also thought I was
:12:43. > :12:51.crazy at first. I will do it while you chat, I will just do the work!
:12:52. > :12:54.All the suppliers have ended up being the greatest partners. At
:12:55. > :12:57.first I thought they would be embarrassing, we have all this
:12:58. > :13:02.waste, but they embrace it and say if you can create a market for this,
:13:03. > :13:08.we would be thrilled, so it has been a real educational experience for
:13:09. > :13:15.everyone, very inspiring. Two is fine, we are good. Is that OK like
:13:16. > :13:20.that? Pile it in. What is the name of the dish? This is a wasted
:13:21. > :13:29.vegetable pulp cheeseburger. Brilliant. Well done.
:13:30. > :13:36.David, Halai you feeling? I really, really want to try it. I like the
:13:37. > :13:45.idea of it being wasted, like it has had a really hard night. Crazy! It
:13:46. > :13:53.is a great idea. You like that? It is a really good veggie burger.
:13:54. > :13:58.Except with a bit of bacon in it. We tasted it, it is brilliant. I love
:13:59. > :14:03.the idea of the piccalilli, you have turned that restaurant into a real
:14:04. > :14:07.nod to British cuisine. The basis of British cuisine is really thrift,
:14:08. > :14:14.you guys have done it well for a long time. Is that true, thrift?!
:14:15. > :14:18.There is lots of pickling, we never wasted stud. After the war...
:14:19. > :14:19.Basically the Americans gave us their diet and ruined it for hours,
:14:20. > :14:22.I did not want to say anything! Well, Dan's brilliant burger needs
:14:23. > :14:25.a wine to go with it, Susie Barrie went to Reading
:14:26. > :14:38.and she checked out This week I've come to Reading.
:14:39. > :14:43.Before I headed into town to find some wines, I thought I would pop
:14:44. > :15:11.into the nearby wildlife park and gardens to have a look around.
:15:12. > :15:20.The idea behind Dan's juice pulp burger is brilliant. When I was
:15:21. > :15:26.thinking about a wine to match, I wanted something with similar
:15:27. > :15:30.ethical credentials. I have not found a wine made from a waste
:15:31. > :15:41.product but I have a couple of options. A vegan wine, made in
:15:42. > :15:46.Slovenia. It is Krasno, and it is a Sauvignon Blanc. But I have found
:15:47. > :15:51.one better, it is the Miguel Torres Days of Summer Muscat 2015.
:15:52. > :15:57.It is fresh and fruity, a lovely compliment to this innovative dish.
:15:58. > :16:03.So why is it an ethical match for Dan's waste burger? It is part of a
:16:04. > :16:08.fair trade project, made from ancient vines by small holders from
:16:09. > :16:15.organic methods in the deep south. It is showing a new face to Chilean
:16:16. > :16:23.wine, that is authentic, sustainable and delicious - just like Dan's
:16:24. > :16:28.dish! When you taste it is soft and juicy, with lots of grapey fruit to
:16:29. > :16:36.off set the saltiness of the bacon and tying in with the ketchup and
:16:37. > :16:41.the acidity is ideal to refresh your palette between the mouthfuls of
:16:42. > :16:47.tasty burger and the cheese-topped rye bun.
:16:48. > :16:50.So, Dan, here is to waste product and fair trade wine. A winning
:16:51. > :16:56.combination. You like that burger? Yes.
:16:57. > :17:01.. I'm trying to pace myself. You have another four dishes to eat.
:17:02. > :17:09.What did you think of the wine, Dan? Delicious.
:17:10. > :17:14.It's a fair trade wine. So nice and ecological, organic,
:17:15. > :17:21.ethical is the word. You are not drinking wine? I I gave
:17:22. > :17:29.up wine, not because I was an alcoholic but just because I was
:17:30. > :17:33.getting older and would be drunk on the second glass.
:17:34. > :17:39.And you can't go to work with a hangover. Maybe in our 20s but not
:17:40. > :17:44.in our 40s. And, Dan, there is something about
:17:45. > :17:49.the plates as well? Even the plates are made from a waste product.
:17:50. > :17:56.That is great. You can see the way that they are
:17:57. > :18:01.hogging that burger. The burger is brilliant, and I say
:18:02. > :18:06.that as a Jewish man. Nathan, what are you making later? I'm making cod
:18:07. > :18:08.and parsley stuffed jacket potatoes. You know what, I tonight like the
:18:09. > :18:12.sound of them! And there's still time
:18:13. > :18:15.for you to ask us a question, Or you can tweet us a question
:18:16. > :18:35.using the #saturdaykitchen. Now it's time to join Rick Stein,
:18:36. > :18:38.on his trip around the Far East. He's in Phuket and visits a shop
:18:39. > :18:41.whose speciality is dried fish, I caught the train to go further
:18:42. > :18:54.south, heading for Phuket, that all too familiar holiday
:18:55. > :18:56.destination for so many people. The train goes past mile
:18:57. > :18:58.upon mile of green paddies dotted with sugar palms,
:18:59. > :19:01.and the landscape is much lusher The thing that first
:19:02. > :19:25.took my eye was this, which is actually
:19:26. > :19:27.fermented fish guts. Really, I'll try anything
:19:28. > :19:29.and I was thinking it would be really nice to take some of this
:19:30. > :19:32.home but sadly I'm going on to Australia after this
:19:33. > :19:35.and I believe if I took that through Australian customs
:19:36. > :19:37.they'd lock the door Some of these things
:19:38. > :19:40.are really quite palatable. That is actually a fillet of fish,
:19:41. > :20:36.thinly sliced, from a really I hope that buyers from the
:20:37. > :20:45.supermarkets are watching and taking note.
:20:46. > :20:50.We are missing a trick by not having this mango more widely available.
:20:51. > :20:57.Now, the pork, that has been cooked down. It is thinly cut down. It is
:20:58. > :21:03.wonderful and sweet. Next, thinly sliced shallots.
:21:04. > :21:08.Slices of deep fried garlic and chopped peanuts.
:21:09. > :21:14.And some of the dried fish. This is galangal. It is becoming easier to
:21:15. > :21:22.get it in Chinese supermarkets. Thinly slice and add those. Now for
:21:23. > :21:29.basil. Try to get Thai Holy basil if you can. The difference is that the
:21:30. > :21:34.Thai basil has a clove-like fragrance. It is a simple
:21:35. > :21:39.combination of fish sauce that helps to improve the flavour of the dried
:21:40. > :21:44.anchovies and lots of lime juice to cut through the fat from the belly
:21:45. > :21:53.pork and the deep fried garlic. Now we are almost there. A thinly sliced
:21:54. > :21:58.red chilli, the only kick of spice and a generous teaspoon of palm
:21:59. > :22:03.sugar. I can't wait to taste this. When you think of south-east Asian
:22:04. > :22:09.food you think of stir-fries and curries but these salads, we have
:22:10. > :22:14.nothing like it in the West. The mango, the lime and the heat from
:22:15. > :22:20.the chilli and the fish sauce and the crunchiness. It is not just
:22:21. > :22:26.about a fishy teas but about the crunch with the peanuts. It is
:22:27. > :22:35.really thoughtful food to me. There are some very bright people came up
:22:36. > :22:45.with this idea in the first place. I've now arrived in Phuket, where
:22:46. > :22:52.there is a long-established Sea Gybsea Village. I suspect a bright
:22:53. > :22:57.spark saw the potential to put it on the tourist map and boost the
:22:58. > :23:04.economy. But they are not gypsies as we know it. Far from being nomads,
:23:05. > :23:09.they have lived and worked here for generations. But I was keen to go
:23:10. > :23:13.out with the local fisherman. Southern Thailand took a big hit
:23:14. > :23:18.from the tsunami, I was interested to know if the fishing had got worse
:23:19. > :23:23.as a result of the huge waves. I have asked Toto what the fishing is
:23:24. > :23:29.like. He said it is not very good but seemed to think it was a lot
:23:30. > :23:36.better before the tsunami. I asked what happened in the tsunami, how
:23:37. > :23:41.many of the fishermen died. He say no fishermen died, a few were
:23:42. > :23:47.injured but all of the fishermen were out at sea, the boats road the
:23:48. > :23:51.tsunami. It was worse on the shore. This is the kinder side of the
:23:52. > :23:58.island, the tsunami hit the other coast? Yes, the other beach was more
:23:59. > :24:02.affected. This beach is located in the south of Phuket but the
:24:03. > :24:07.direction of the tsunami came from the west side of the island.
:24:08. > :24:16.By any standard, the fishing was poor but we caught enough prawns to
:24:17. > :24:21.make a meal for four of us. I asked the fisherman, Mattai, if it was OK
:24:22. > :24:28.to go to his home and see the prawns cooked for us, the way that they
:24:29. > :24:35.normally do it. The prawns were added to a hot pan with salt, soy
:24:36. > :24:40.sauce and a little sugar. That was it. I was secretly hoping for a
:24:41. > :24:46.prawn curry! I'm looking forward to these as I was watching them being
:24:47. > :24:51.caught. I must say, when I watched them being cooked, I thought it was
:24:52. > :24:55.hardly a recipe, they were basically fried with shallot, oil and soy
:24:56. > :25:02.sauce and sugar but then I'm thinking, that is such a good way to
:25:03. > :25:08.cook them it is very simple. But she's cooking the local stuff
:25:09. > :25:14.that they catch on a daily basis and in an entirely sensible way. And I
:25:15. > :25:18.just wish we had discovered soy sauce in Britain 2,000 years ago, I
:25:19. > :25:25.just think that our food would be so much the better for it. Toto, I
:25:26. > :25:31.wondered if you can thank them very much. They are so generous. They
:25:32. > :25:32.have been such nice people. Thank you very much.
:25:33. > :25:43.I will. They say thank you very much in
:25:44. > :25:48.English. Thank you very much. He's back next week with more foodie
:25:49. > :25:52.stories from the Far East! Rick sampled a Thai salad
:25:53. > :25:55.using dried anchovy and I am going to show you an Italian
:25:56. > :26:09.recipe using anchovy. They are cured anchovies, the salted
:26:10. > :26:21.ones. I am cooking it for you, David. Are you into pasta? . I do
:26:22. > :26:27.like pasta. And I like fish. So, are starting your show? It is on
:26:28. > :26:33.Tuesday at the Playhouse Theatre at the West End.
:26:34. > :26:39.It is called My Family but not the sitcom? That's it. It is a show
:26:40. > :26:45.about my family. Mainly about my mum and dad, a little about my children
:26:46. > :26:48.and cats. My mum died a couple of years ago and my dad has dementia.
:26:49. > :26:55.It is really a show about how to remember people. I noticed at my
:26:56. > :27:03.mum's funeral, people saying she was wonderful. And she was.
:27:04. > :27:08.But you have done this before, you did My Fame.
:27:09. > :27:12.Yes, Fame, not the Musical. That was about my life in British showbiz,
:27:13. > :27:19.full of the most humiliating stories that had happened to me as a result
:27:20. > :27:24.of being in this industry. How do your family feel about it,
:27:25. > :27:31.you have brothers? Both brothers were worried about the show. It
:27:32. > :27:37.includes a lot of stuff. That thing that the British do, about not
:27:38. > :27:42.washing your dirty clothes in public, well it is all of that.
:27:43. > :27:50.You're doing the Jewish thing! It is. And including this stuff that my
:27:51. > :27:56.mum had a brilliant affair. Did she? If she met you, she would
:27:57. > :28:05.have told you in five seconds. My mum thought it was glamorous,
:28:06. > :28:12.with a... She was like the Simpson lady? Marge.
:28:13. > :28:18.Yes, and so, it talks about that kind of stuff, it talks about my
:28:19. > :28:25.dad's dementia. Would your mum have liked this? She
:28:26. > :28:29.would have loved it. She may have quibbled about some of it but would
:28:30. > :28:37.have loved the fact I was doing a show about her. She was a woman that
:28:38. > :28:42.did not shy from the spotlight! The show, there is a bit where my mum
:28:43. > :28:45.gate crashes the show, that was in the past, she really loved the
:28:46. > :28:49.spotlight. So, she would have been on stage
:28:50. > :28:54.with you? That would have happened. She would have loved that I was
:28:55. > :29:00.talking about the affair. She worked selling golf memorabilia,
:29:01. > :29:04.which is slightly odd? Not odd but she was in love with this bloke...
:29:05. > :29:10.Come and see the show. So, it is on at the Playhouse, and
:29:11. > :29:15.starts on Tuesday. Obviously, you write books, you have written
:29:16. > :29:20.children's books... I have written four. Crikey, you're a busy man.
:29:21. > :29:28.I am a busy man. And you were out for Comic Relief.
:29:29. > :29:34.What were you doing there? We were in Kenya and Ghana, it was on BBC
:29:35. > :29:40.One. It was the Red Nose African Convoy.
:29:41. > :29:48.There were eight of you? Six of us, Hugh Dennis, Reggie Yates, Katie
:29:49. > :29:55.Brand and Russell Kane, driving in huge trucks to drop of supplies for
:29:56. > :30:02.the Comic Relief projects, mainly mosquito nets. We were at a school
:30:03. > :30:05.in Uganda. It was an incredible, amazing experience.
:30:06. > :30:10.How long were you out there? Was it to do with the bicycles? I didn't
:30:11. > :30:16.have anything to do with the bicycles, they didn't trust me.
:30:17. > :30:20.You, a Cambridge graduate! That would have been awful but my mum
:30:21. > :30:27.would have been so pleased you mentioned that. She is happy up
:30:28. > :30:32.there. Reggie Yates delivered the bicycles. It is hard for the workers
:30:33. > :30:37.to get around to the villages that they have to get to. So we delivered
:30:38. > :30:40.70 bikes and it helps the movement for the people.
:30:41. > :30:50.Amazing! Believe it or not, I carried out the
:30:51. > :30:55.first-ever ultrasound they have had. There is a big slum in the middle of
:30:56. > :30:58.Nairobi, it needed this particular... You must have felt so
:30:59. > :31:03.proud, not in a vain weighbridge is to be able to feel you are making a
:31:04. > :31:07.difference? That is what everybody always thinks, do we make a
:31:08. > :31:12.difference? I am just proud of, macro, what we do. We are pampered
:31:13. > :31:18.comedians who do a little bit of help through weak -- I am just so
:31:19. > :31:22.proud of Comic Relief. They have people there the whole time, what
:31:23. > :31:37.Comic Relief actually does, they support local projects. It was
:31:38. > :31:44.really helping the local people, pregnant women who do not get any
:31:45. > :31:48.help, suddenly they have ultrasound. Michaela Cole, she watched a woman
:31:49. > :31:55.have a baby. She was able to have the baby healthily, the baby was
:31:56. > :32:00.fine. As a result of you carrying but ultrasound? Because I carried
:32:01. > :32:07.that ultrasound, the baby was healthy and well! We have a lovely
:32:08. > :32:14.tomato sauce, capers, garlic, onions, we have cut that down, I
:32:15. > :32:21.think the pasta is almost ready. What is the secret to getting the
:32:22. > :32:25.sweet spot? Doing that, you follow the packet instructions, I think
:32:26. > :32:30.both Nathan and Dan will back me up, recipes are guides, they are not
:32:31. > :32:38.exact, bar maybe pastry, you have too tried stuff, it is like
:32:39. > :32:48.seasoning. We drain it. Al dente. Which means of the Tees. I knew you
:32:49. > :32:56.were a smart boy! Your mum and dad will be very proud. -- which means
:32:57. > :33:02.of the teeth. You want a little bite but not so much that you can't
:33:03. > :33:05.digest it. Obviously on Saturday Kitchen we supported Comic Relief
:33:06. > :33:06.this year with the Take The Biscuit Challenge.
:33:07. > :33:15.We gave you some baking recipes and ideas for your bake sales
:33:16. > :33:21.Harmless UK team in Nottingham - ?100.
:33:22. > :33:30.Year 7 from Westonbirt School, Gloucestershire - ?122.58.
:33:31. > :33:37.Nice! I am glad we include the p, that is very important.
:33:38. > :33:56.On her own, not with a team or anything! Apparently no P. No
:33:57. > :33:59.pennies! John and his band,
:34:00. > :34:12.in London ?712.20. Another fabulous achievement. We had
:34:13. > :34:17.so many entries but they were just a view of our many favourites. That
:34:18. > :34:22.looks nice! What was the total raised? ?71.3 million so far this
:34:23. > :34:27.year. APPLAUSE
:34:28. > :34:31.That is brilliant. We can see you at the Playhouse on
:34:32. > :34:36.Tuesday, I am coming to watch because your mum sounds exactly like
:34:37. > :34:43.mine, we have the Catholic emotion. Bring your mum. You might be going,
:34:44. > :34:49.see, I told you so! Try that puttanesca. That looks very nice. I
:34:50. > :34:55.am always worried about eating on television. Just remember hot! It is
:34:56. > :34:57.a live show, you don't might hanging on for five minutes, waiting for
:34:58. > :34:59.this to cool down! So what will I make for David
:35:00. > :35:02.at the end of the show? Food Heaven, Lamb -
:35:03. > :35:04.First I'll marinate the lamb chops with tomatoes,
:35:05. > :35:06.yoghurt, spices and ginger, Then I'll make fresh paneer
:35:07. > :35:09.with whole milk and lemon juice and then make a curry with lentils,
:35:10. > :35:11.more spices and chilli. I'll fry off the lamb
:35:12. > :35:13.chops and serve with I'm going to make
:35:14. > :35:18.a beautiful dish with hake! First I'll top fresh
:35:19. > :35:20.hake with a panko crumb I'll make a fresh green
:35:21. > :35:23.sauce using parsley, tarragon and red wine vinegar,
:35:24. > :35:26.and then serve with a salad But we'll have to wait until the end
:35:27. > :35:38.of the show to find out This is delicious. It has exactly
:35:39. > :35:40.the right amount of heat in it. Nailed it!
:35:41. > :35:43.Now it's time to catch up with Nigel Slater who's making
:35:44. > :35:56.a couple of tempting simple supper recipes to inspire us this week.
:35:57. > :35:59.Start by arranging some tomato halves snugly on a roasting tray,
:36:00. > :36:01.trickle with olive oil and season generously.
:36:02. > :36:04.And then I just chuck those under the grill and forget about them
:36:05. > :36:12.Grilling the tomatoes like this gives them a lovely smoky flavour.
:36:13. > :36:15.You should just have the time to put the pasta on before
:36:16. > :36:23.I could whiz these in the food processor.
:36:24. > :36:32.But if I do that, I risk mushing them up too small and making
:36:33. > :36:35.too smooth a sauce - something with no texture in it.
:36:36. > :36:40.And I also make myself an extra piece of washing up.
:36:41. > :36:44.Roughly crush the tomatoes before tearing in lots of fresh basil.
:36:45. > :36:50.I really can't think of the one without the other.
:36:51. > :36:54.A lot of tomatoes are bred purely for sweetness,
:36:55. > :36:58.and that's when you have to think, what can I do, what can I put
:36:59. > :37:00.with them, that will bring out their natural sharpness
:37:01. > :37:08.and what makes them interesting to eat rather than just bland?
:37:09. > :37:11.And I put a little bit of vinegar in a bit of red-wine vinegar.
:37:12. > :37:14.Something quite mellow, and that will...
:37:15. > :37:20...they're a little bit on the sour side, then I put
:37:21. > :37:29.In this case, I'm going for the vinegar.
:37:30. > :37:33.With this sauce, you could add mozzarella cheese or salami,
:37:34. > :37:39.Now, I could chop these up but I want this sauce
:37:40. > :37:45.I don't want it to have any refinement.
:37:46. > :37:59.You know, in Britain, we tend to swamp our pasta in sauce.
:38:00. > :38:07.And I don't think it should be like that.
:38:08. > :38:11.That is how I bring that to the table.
:38:12. > :38:24.And then I just toss it as I serve it.
:38:25. > :38:27.This is one of those dishes that you really need to keep simple
:38:28. > :38:30.so that you can taste how brilliantl the tomatoes and basil
:38:31. > :38:42.My theory of what grows together, goes together doesn't just work
:38:43. > :38:49.It also applies to food that has come from around the world.
:38:50. > :38:52.I'll show you what I mean with my Friday night supper -
:38:53. > :38:59.a delicious Thai-inspired noodle soup.
:39:00. > :39:02.When all these ingredients come together...
:39:03. > :39:05...they create something really quite dramatic.
:39:06. > :39:09.For this dish, I'm using ginger, chillies, lemon grass,
:39:10. > :39:12.garlic and fresh coriander - all ingredients with their roots
:39:13. > :39:19.This is the sort of recipe that I would have looked at a few
:39:20. > :39:22.years ago and thought, "I'm not making that", because it
:39:23. > :39:26.But in fact, when you actually get down to it, after you've
:39:27. > :39:31.and a little bit of chopping, there's nothing else to do.
:39:32. > :39:36.For the base of this soup, simply chop your ginger
:39:37. > :39:42.and chillies, keeping the seeds if you're feeling brave...
:39:43. > :39:44.slice some lemon grass for a hint of citrus,
:39:45. > :39:48.cut some garlic and fresh coriander, then put them all into a food
:39:49. > :39:51.processor with a dash of vegetable oil to avoid making
:39:52. > :40:00.Now, to that...very basic paste, you can add
:40:01. > :40:06.I love those very warm flavours - spices like...like coriander
:40:07. > :40:17.What they add is a depth and a warmth and almost an earthiness.
:40:18. > :40:21.So I just crush a few little coriander seeds.
:40:22. > :40:25.It's one of those kitchen jobs I just love doing.
:40:26. > :40:30.Fresh coriander and dried coriander give completely different flavours.
:40:31. > :40:35.There's something almost slightly orange-y to dried coriander seed.
:40:36. > :40:42.And a tiny bit of turmeric I put in as well.
:40:43. > :40:53.Then it's time to start making this into a main course.
:40:54. > :40:56.I'm gonna add some noodles to it and it can be any noodle.
:40:57. > :40:59.It can be the really thick, beefy ones.
:41:00. > :41:05.But there's something that feels right about using rice noodles
:41:06. > :41:13.All I've got to do is pour over some boiling water
:41:14. > :41:21.To soften the heat of the sauce, I'm adding coconut milk -
:41:22. > :41:29.At this point, I could add anything else I want.
:41:30. > :41:38.If I was feeling extravagant, some scallops.
:41:39. > :41:41.I could put in some mushrooms or those wonderful
:41:42. > :41:48.But I'm actually going to use some prawns because...
:41:49. > :41:57.I haven't been extravagant this week at all.
:41:58. > :42:01.De-vein the prawns if you want - this gets rid of the yuck and also
:42:02. > :42:11.Add the prawns, some more fresh coriander and then season with some
:42:12. > :42:19.And I think of it as the very essence of cooking
:42:20. > :42:25.Drain the noodles, place them in a bowl, before ladling
:42:26. > :42:44.It's hot, it's exciting, it's exhilarating, it's soothing -
:42:45. > :42:48.it's everything I want a bowl of food to be.
:42:49. > :43:06.Thanks Nigel, that looked delicious! Still to come on today's
:43:07. > :43:09.show - Tom Kerridge is busy in the kitchen making his
:43:10. > :43:15.He whole roasts a chicken marinated with peanuts and serves
:43:16. > :43:19.with a fresh crunchy salad and a sweet chilli dip.
:43:20. > :43:28.And the omelette challenge returns this week.
:43:29. > :43:31.Sorry, it does! Dan, how right you feeling?
:43:32. > :43:39.Will he CRACK under pressure with all the EGGcitement?
:43:40. > :43:42.And can Nathan BEAT his record of 18.88 to SCRAMBLE up
:43:43. > :43:48.And will David get his food heaven, lamb or food hell, white fish?
:43:49. > :43:50.We'll find out at the end of the show!
:43:51. > :44:02.Nice and simple. This is a recipe from my new book called Home
:44:03. > :44:07.Kitchen. It is a baked potato, which can be very boring, made more
:44:08. > :44:12.exciting by stuffing it with cod and parsley, some cheese on top and
:44:13. > :44:18.baking it to the open, served with nice watercress salad. I love baked
:44:19. > :44:25.potatoes. There are meat recipes in this as well? They have let me do
:44:26. > :44:31.some meat recipes, which is rare. Is it all dish is that everyone has
:44:32. > :44:36.done, have Jacob and Rachel Dunn is? It was a really nice book to write,
:44:37. > :44:40.I have been able... Rachel and I have been married for nearly 20
:44:41. > :44:45.years now, obviously the kids have been around, 14 and 12, nearly.
:44:46. > :44:49.There is lots of stuff we have done, you don't realise how much you have
:44:50. > :44:54.cooked until you write it down. The kids are getting to the age where
:44:55. > :44:58.they like cooking themselves and I'm thinking, well... Is that because
:44:59. > :45:11.you and Rachel have said, that is it, mum and dad want to watch TV?!
:45:12. > :45:13.They are quite good in the kitchen, they enjoy it. They are always
:45:14. > :45:16.asking for recipes. I thought it would be good if you had no other
:45:17. > :45:19.book when you left home and needed the recipes, this should have that.
:45:20. > :45:23.There are only about 100, 120. But it is things like how to roast
:45:24. > :45:29.chicken, make soup. Perfect when they go to college or whatever.
:45:30. > :45:34.S So you are obviously busy with the place in Dubai that opened last
:45:35. > :45:39.year. . Yes.
:45:40. > :45:45.And along with Paul and Rick, with the three of you in Cornwall, no-one
:45:46. > :45:48.stands a chance down there. Well, I will leave those guys in
:45:49. > :45:55.Padstow. How many places have you got there?
:45:56. > :46:00.Two restaurants, both seafood restaurants and the Mariner's Pub.
:46:01. > :46:07.Which I partner with the Sharp's Brewery with that. And in London...
:46:08. > :46:13.Obviously, Knightsbridge. And the Fish Kiss in Port Isaac, you
:46:14. > :46:18.have the fishermen off the boat giving you the fish, how different
:46:19. > :46:26.is it in Dubai? I was worried about that when I was over there but in
:46:27. > :46:30.the world we are in now, everything moves lodgistically. Any flight that
:46:31. > :46:37.goes into Dubai, I can get seafood from.
:46:38. > :46:45.You are probably getting some from Japan? That was exciting to me. In
:46:46. > :46:53.Cornwall, everything was indigenous to there. And in Britain, you get
:46:54. > :46:59.from London lots. And in Dubai, it is anything from over the world.
:47:00. > :47:03.But in Cornwall, we are trying to keep it sustainable. It's the right
:47:04. > :47:08.thing to do. Right, are you happy with that, I
:47:09. > :47:13.made a mess of that! I have a question is there a particular
:47:14. > :47:20.question that is the best to do a jacket potato with? It's a good
:47:21. > :47:28.question. There are potatoes marked as jacket potatoes to cook with but
:47:29. > :47:32.I like the Diseree, they are not normally marked as such but they
:47:33. > :47:37.come out really nice. There is one that begins with a V. I can't
:47:38. > :47:47.remember what it is called. Do you know what I am talking about? The
:47:48. > :47:52.Violet potato. I have never heard of that.
:47:53. > :47:57.There is one that you can buy at the supermarket, it says you don't have
:47:58. > :48:04.to add any butter or cream. Vivaldi? Is that the one? It is.
:48:05. > :48:10.Gosh, we don't even have to add butter! There can be some amazing
:48:11. > :48:14.potatoes. Right, I have grated your cheese here.
:48:15. > :48:19.And that is the end bit. I have used some of that.
:48:20. > :48:24.You can take the rest to your restaurant tonight! Yes! You have
:48:25. > :48:29.poached the cod. I have poached it in milk and added
:48:30. > :48:34.a garlic clove and a bay leaf. A nice touch. I will make a
:48:35. > :48:40.dressing. What I think, Dan, when you are talking about waste food but
:48:41. > :48:44.utilising everything, they have a brilliant market there, Union Square
:48:45. > :48:51.Market. The one thing that I think they do better than us, is when you
:48:52. > :48:59.go in the seasons, autumn, it will be 30 stalls of apples. Yes.
:49:00. > :49:04.You don't see bananas, strawberries, blueberries, it is incredible, when
:49:05. > :49:09.it is potatoes, it is just potato. It is incredible.
:49:10. > :49:13.You do good things in New York? Thank you for recognising that
:49:14. > :49:20.It is the one thing you do better than us. We're are we're allowed
:49:21. > :49:23.that! That's right! So a little bit of lemon juice in there.
:49:24. > :49:28.Yes. So, the mix, I have added the fish,
:49:29. > :49:34.it is slightly undercooked. That is not a bad thing. We are putting it
:49:35. > :49:39.in the oven. So you don't want it to become dry.
:49:40. > :49:41.Could you do this with salmon? The possibilities are endless with
:49:42. > :49:45.jacket potatoes. It is not the usual sweetcorn and
:49:46. > :49:50.tuna. There is nothing wrong with that.
:49:51. > :49:55.That's quite nice! This sort of thing works well with the waste
:49:56. > :50:00.fish. You have so many ingredients you
:50:01. > :50:07.could stuff into it. Yes, I'm looking at this, it is a perfect
:50:08. > :50:09.dish for wastage, old potatoes and left over scraps of fish it is
:50:10. > :50:16.perfect. And the cheese is over the top? Yes,
:50:17. > :50:21.sprinkled on top. You can do this beforehand. You can take your time.
:50:22. > :50:25.The one I did the other day was left over lamb shoulder that was slow
:50:26. > :50:29.cooked and mixed in there with peppers.
:50:30. > :50:35.That must have been good. Whose recipe is this? Which member
:50:36. > :50:41.of the family? Rachel likes to do this sort of stuff and the kids get
:50:42. > :50:45.involved that is nice at home, they can get involved and help out.
:50:46. > :50:52.That's right. We don't want you taking the credit! Sometimes the
:50:53. > :50:59.kids can be a bit fiddly. So they can get involved and do their thing.
:51:00. > :51:02.So in the oven? Yes, for 20 minutes. And I have watercress and lemon
:51:03. > :51:07.segments here for you. Then what is next for you, Nathan?
:51:08. > :51:12.You have all of the restaurants, you're doing the books. Will you
:51:13. > :51:20.continue doing other stuff or settle in for a bit? I have a lot on my
:51:21. > :51:26.plate at the minute. There is an academy in Cornwall, over two
:51:27. > :51:33.campuses. That is nice to go back to school to see all the kids. About
:51:34. > :51:39.eight or nine time as year I go down there and mentor them.
:51:40. > :51:45.Is this a good way of recruiting the next generation of cooks? Yes. We've
:51:46. > :51:49.been doing it for five years b 14 or 15 guys have worked with us. Some
:51:50. > :51:54.have gone to great things. One of them worked with you.
:51:55. > :51:58.That's right! So, it's good to get back in the kitchen and show them
:51:59. > :52:02.the basic stuff. I really love the classical stuff.
:52:03. > :52:07.We do live, cooking at the moment, some of it is a bit wild.
:52:08. > :52:12.You don't see as much proper classical cooking. It is important
:52:13. > :52:15.that the younger chefs come into the industry knowing all of those
:52:16. > :52:20.skills. A little bit of lemon on there. It
:52:21. > :52:23.looks stunning. So, name the dish, Nathan.
:52:24. > :52:29.So, you have cod and parsley stuffed jacket potatoes.
:52:30. > :52:35.It looks fantastic! Right... Let's see what David... You sort of just
:52:36. > :52:39.smiled there. I feel bad. I was negative when Nathan flagged it up.
:52:40. > :52:44.But, now, I have to say it looks fantastic.
:52:45. > :52:52.Well, try. Give it a go. Be careful. Is it hot again? Yes, we are out
:52:53. > :52:59.to... You're out to burn me! Yeah. Nathan when did you notice you were
:53:00. > :53:04.good at cooking? Well my dad is a chef. He has always cooked since he
:53:05. > :53:09.was 15 years old. Now he works with me in the London restaurant.
:53:10. > :53:14.He taught cooking? Yes, he has been doing it for 40-odd years. So.
:53:15. > :53:19.I love it. A proper family business. What do you think? I like it. I am
:53:20. > :53:24.getting over my white fish hell. It's nice. The fish is hidden.
:53:25. > :53:28.That's the beauty. You don't know it is there.
:53:29. > :53:32.So we are heading back to Reading to find out which wine Susie Barrie has
:53:33. > :53:52.picked to go with Nathan's spectacular spuds!
:53:53. > :54:00.Nathan's recipe is simplicity itself. And it is fan testically
:54:01. > :54:05.wine friendly. I only have to choose a wine that will not overwhelm the
:54:06. > :54:15.subtle flavours of this lovely, comforting dish. So something like
:54:16. > :54:20.this crisps, light, Rueda from Spain will go with the cod and the
:54:21. > :54:24.parsley. But also I could go for a softer, Creamer wine to tie in with
:54:25. > :54:29.the baked potato and the cheese. So that is what I have done. I've
:54:30. > :54:33.chosen the Louis Latour White Burgundy Chardonnay 2014. It is from
:54:34. > :54:38.France. I know that not everyone is a fan of shard any. But don't be put
:54:39. > :54:45.off. This comes in all shapes and sizes. This is a very elegant, dry
:54:46. > :55:00.and a refreshing wine that perfectly compliments Nathan's dish. --
:55:01. > :55:06.Chardonnay. When you smell it, is it is compared with hay, and Bury
:55:07. > :55:12.aromas. There are gentle orchard fruit flavours to cut through the
:55:13. > :55:17.cod and fresh acidity to cut through the potato, the milk and the cheese.
:55:18. > :55:20.But importantly, this wine is stylish and understated and totally
:55:21. > :55:25.in balance with the flavours in Nathan's dish. So, Nathan, here's to
:55:26. > :55:30.your cod and parsley stuffed jacket potatoes. Cheers! Nathan, do you
:55:31. > :55:36.like the wine? Does it work for you? I love it. It works really well.
:55:37. > :55:42.Susie is always cracking with the wine.
:55:43. > :55:50.And you are happily tucking away? Yes, it is nice this dish.
:55:51. > :55:54.And Dan, the wine? You have fantastic wines in New York do we
:55:55. > :55:56.have any recycled wines? Yes. Right, over to Si and Dave,
:55:57. > :56:00.The Hairy Bikers, and they're doing 'We're about to prove the marrow can
:56:01. > :56:13.be great by packing it with a punchy sauce 'made of British beef
:56:14. > :56:15.and fresh British vegetables. 'Flavoured with red wine and a bit
:56:16. > :56:19.of chilli to give this humble 'And to top it off, we've got
:56:20. > :56:23.a lovely bit of mozzarella.' I'll Basically, we're going to build
:56:24. > :56:29.the stuffing for this marrow first 'Add a good glug of olive oil
:56:30. > :56:37.to a pan 'and fry the onion and carrots with two stalks
:56:38. > :56:41.of finely diced celery sticks. Cook it over a low heat.' Have
:56:42. > :56:45.you seen what we're doing with this? We're just cooking it down,
:56:46. > :56:49.getting some heat through it. We're building the flavours up
:56:50. > :56:52.because poor old Mr Marrow hasn't 'Next, add some nice minced beef
:56:53. > :57:01.to the pan and brown gently. 'Then chop two garlic cloves
:57:02. > :57:04.and sprinkle on a bit of sea salt. 'Using the side of your knife,
:57:05. > :57:07.blend it to a paste and then add it Dried herbs are great for this
:57:08. > :57:20.because we want the oregano to cook If you don't like it spicy,
:57:21. > :57:31.don't put your chilli flakes in. 'And finally, a teaspoon of caster
:57:32. > :57:36.sugar.' Give it a crush. And the base to the
:57:37. > :57:44.stuffing is tomatoes. If you're using tinned tomatoes
:57:45. > :57:50.for this recipe, use one tin. If you're using fresh,
:57:51. > :57:53.it needs to be seeded and skinned They're canned cherry tomatoes cos
:57:54. > :57:58.we're feeling a bit flush. It's up to you if you use
:57:59. > :58:02.tomato paste or not. If you use fresh tomatoes, you
:58:03. > :58:05.definitely will need tomato paste. But we'll just use a little
:58:06. > :58:10.bit of tomato paste. Now, the marrow is full of water,
:58:11. > :58:14.so the sauce that we stuff it It may look like I'm using a lot
:58:15. > :58:19.of flour, but I'm not, we need this to be like wallpaper
:58:20. > :58:31.paste, really claggy. Now what we're going to do
:58:32. > :58:33.is we're going to add And 300mls of beef stock...which
:58:34. > :58:58.is just about a glass. And then just very gently,
:58:59. > :59:03.cos our pan's a bit small... Then what'll happen is that flour
:59:04. > :59:10.that Dave put in before will just absorb all those cooking juices
:59:11. > :59:12.and it'll taste fantastic. Now we leave that to cook
:59:13. > :59:15.for about half an hour. Which gives us time to prep
:59:16. > :59:17.the marrow and to make I'll make the sauce
:59:18. > :59:21.and you can prep the marrow. 'Get a big, sharp knife and split it
:59:22. > :59:27.in half from top to tail, 'then get a spoon and scoop out
:59:28. > :59:30.all of the seeds.' Of course, where we take the seeds out,
:59:31. > :59:33.it leaves us with a very, Right, I'm going to add to the white
:59:34. > :59:41.sauce some Cheddar cheese. And to give our Cheddar cheese
:59:42. > :59:44.a little bit of zip, Now, if we put this in the roasting
:59:45. > :59:55.tin like this, it will roll about all over the place,
:59:56. > :59:58.so I'm just going to And it will sit
:59:59. > :00:05.there loud and proud. Now it's time to put
:00:06. > :00:08.Percy in his tin. You don't have to, but because I'm
:00:09. > :00:11.paranoid, I'm going to oil 'Season the cheese sauce
:00:12. > :00:27.with a pinch of white pepper and salt, 'then whisk it until it's
:00:28. > :00:29.blended to perfection.' That is the consistency
:00:30. > :00:31.of the cheese sauce Take the cheese sauce off the heat
:00:32. > :00:36.and cover it with clingfilm to stop it getting a skin on top,
:00:37. > :00:39.then check the mince to see if it Add salt and pepper to taste,
:00:40. > :00:48.then it's time to stuff the marrow. So with a happy heart
:00:49. > :00:52.and a cheery grin... We're just about to
:00:53. > :00:54.give Percy a grin... We could do cookery
:00:55. > :01:00.and poetry, couldn't we? Now the time has come not to harrow,
:01:01. > :01:09.it's time to put our We're going to put the top
:01:10. > :01:16.on with cheese, as much All right, all right,
:01:17. > :01:28.shut up and get on with it! Once you've removed the bay leaf,
:01:29. > :01:31.spoon as much of the mince into the marrow as you dare,
:01:32. > :01:34.then pour over a generous drizzle of cheese sauce and top with some
:01:35. > :01:39.chunks of torn mozzarella. It's like a living,
:01:40. > :01:43.breathing thingy. Buffalo mozzarella comes from,
:01:44. > :01:46.unsurprisingly, the buffalo I bet it's a swine
:01:47. > :01:51.milking a buffalo! Finally, cover it in foil and pop it
:01:52. > :02:00.in a pre-heated oven at 160 Then remove the foil and cook
:02:01. > :02:10.for a further ten minutes. You just put it side
:02:11. > :02:28.by side and that makes The first thing that strikes me
:02:29. > :02:33.about this is there is a lot of good You can serve it with a green salad
:02:34. > :02:43.or a great big bowl of chips. Marrow can be a great
:02:44. > :02:51.base for lots of sauces. We used minced beef,
:02:52. > :02:53.but you can experiment Italian sausage is
:02:54. > :02:55.particularly delicious. Or keep it vegetarian to make
:02:56. > :03:05.the most of your home-grown produce. And there's more from Si
:03:06. > :03:08.and Dave next week! First up its Allison from York, what
:03:09. > :03:20.to some of you at home. First up its Allison from York, what
:03:21. > :03:26.is your question? I just want to say I've got some turbot in the fridge,
:03:27. > :03:32.in the freezer, I just want to know what to do with it. You have the
:03:33. > :03:36.right guy, what should I listen to? Get your other night and heart, take
:03:37. > :03:49.a nice open where dish, put some potatoes in it, maybe onions. -- get
:03:50. > :03:53.your oven nice and hot, get some nice openware dish. Bake the turbot,
:03:54. > :04:01.all the lovely juice will go into the potatoes and it will be so
:04:02. > :04:06.tasty. Sounds gorgeous. Heaven or hell? I love fish but I also love
:04:07. > :04:13.lamb. I'm going to say have. I thought she was going to say I also
:04:14. > :04:17.love David. Eight weeks? Catherine says I have loads of eggs in the
:04:18. > :04:22.fridge, what can I make other than an omelette, and don't say a fried
:04:23. > :04:29.egg? And Tom says going to Porthmadog soon, we'll be going
:04:30. > :04:36.rates climb hunting so looking for healthy ways to cook with some veg.
:04:37. > :04:44.-- razor clan hunting. Poach the egg, do it six minutes, peel it,
:04:45. > :04:50.peel it when it warms up, is good to touch, great it over any salad.
:04:51. > :04:59.Lovely on leaks, jam lettuce. And then the razor clam? Healthy ways to
:05:00. > :05:05.cook with some veg. Steamed them open. Start with onion, carrot,
:05:06. > :05:12.celery, leaks, dice them up, she said healthy but you need a bit of
:05:13. > :05:15.butter. Put in your razor clams on top of the vegetables, a little bit
:05:16. > :05:21.of white wine or cider or something and steamed them open, put them on
:05:22. > :05:25.the table and go for it. When you are off to Porthmadog, that is what
:05:26. > :05:32.you have to do. Sam from Southampton?
:05:33. > :05:36.I just want to know the best recipe for chicken fillets? I hear you are
:05:37. > :05:45.11 years old? How are you doing? Good. Put it in a pan, skin side
:05:46. > :05:49.down, stick it in the oven, Cook it all the way through, let it rest on
:05:50. > :05:55.the counter for at least five minutes and then slice into it with
:05:56. > :06:03.salt and pepper, nothing else. Keep it simple. Nathan? Chicken? I would
:06:04. > :06:13.read it, put garlic butter inside... As you can tell, I am not scared of
:06:14. > :06:19.that! Sam, heaven or hell? Heaven. And LV from Kent, what would you
:06:20. > :06:25.like to ask? I have an awful lot of wild garlic in the Kenton full -- in
:06:26. > :06:33.the garden. I have already made a lot of pesto from the -- for the
:06:34. > :06:40.freezer, so what should I do with it? It is like rocket leaves. Not
:06:41. > :06:49.preserving it, it is a nice way to do as stir-fried. Not preserving it,
:06:50. > :06:55.just Google it?! You could squeeze out all the water you have in it and
:06:56. > :07:02.freeze it into little portions and save it, I think that would work...
:07:03. > :07:10.Could you pick a lead? Could you make an oil out of it? You would not
:07:11. > :07:15.make a vinegar? I think you want to keep the green colour. It would make
:07:16. > :07:22.a lovely mayonnaise. Mayonnaise in the fridge, oil and pesto. Elfi,
:07:23. > :07:23.heaven or hell? Heaven. Everybody is loving you.
:07:24. > :07:35.Dan it's your first time, anyone on the board you'd like to beat?
:07:36. > :07:53.All of them. Fighting talk! I don't have my pan. Oh! This is a Donald
:07:54. > :08:02.Trump style plan. Do I had to eat this?! I have to get my pan heart of
:08:03. > :08:08.a one second. He is reinventing the rules, should I get a copy? Dan, we
:08:09. > :08:13.don't want anybody accusing us of not doing the rules, it is not a US
:08:14. > :08:18.election or anything like that... Yet. I was thinking the same thing.
:08:19. > :08:20.I think the whole thing has been fixed by the Russians.
:08:21. > :08:23.You both know the rules - You must use three eggs but feel
:08:24. > :08:25.free to use anything else from the ingredients
:08:26. > :08:29.in front of you to make them as tasty as possible.
:08:30. > :08:41.Please let it resemble an taste like an omelette. Are you ready to go? He
:08:42. > :08:49.is very meticulous! Nathan, I think you should learn from down. Three,
:08:50. > :09:06.two, one, go! -- I think you should learn from Dan. Oh, no! It has gone
:09:07. > :09:16.horribly wrong. You stitched me up. Oh, my God! Oh, what?! Oh, my God.
:09:17. > :09:26.Wipe that out. Sorry, I know I am helping. That was a total stitch up.
:09:27. > :09:38.Go on, then you can beat people on the leaderboard. Your time has stop.
:09:39. > :09:50.Don't worry, we will wait for his. Wow. Wow! Oh, very good! Recovered.
:09:51. > :09:55.I am not on this show every week, but those are the best omelettes
:09:56. > :10:00.I've actually seen on this show. You had a little hiccup but it looks
:10:01. > :10:04.like an omelette. Nathan, you should have said you were claiming it's
:10:05. > :10:13.like a Christmas pudding! At burnt flavour on the edge. That is quite
:10:14. > :10:20.nice. What is the timing? Hold on! Just a little hint of salt! It is
:10:21. > :10:26.very rare I can never criticise your food, Nathan, one time I can. Do you
:10:27. > :10:40.think you have beaten 18.80 eight. No way. You didn't. 53.16 but, to be
:10:41. > :10:46.fair, it was a good omelette. Dan, what do you think you got? I was
:10:47. > :10:54.slowing down. It should have been 20 seconds. I think I had 15 seconds.
:10:55. > :10:58.You got 50.20. Pretty appalling but, to be fair, I will not put either
:10:59. > :11:04.review in the bin because both of you made a semi-decent omelette and
:11:05. > :11:10.I think David would agree. I would eat it. Dan, you are down here, my
:11:11. > :11:13.dear. Nathan, I will not put you in the bin, but better luck next time.
:11:14. > :11:16.So will David get his food heaven, lamb or food hell, white fish?
:11:17. > :11:18.We'll find out the result after Tom Kerridge treats us
:11:19. > :11:32.to to his version of the perfect Saturday night chicken satay.
:11:33. > :11:34.Now how do you fancy spicing up your weekends
:11:35. > :11:38.One of my favourite Asian foods is satay chicken and I'm
:11:39. > :11:41.here in China Town to find all the perfect ingredients to make
:11:42. > :11:47.I might have two Michelin stars under me belt but I'm no expert
:11:48. > :11:50.when it comes to Oriental cuisine so I've asked Norman Musa,
:11:51. > :12:04.a self-taught Malaysian chef to take me shopping.
:12:05. > :12:07.Every week Norman serves a right tasty nosh at his massively popular
:12:08. > :12:10.supper clubs in London and he's giving me the low down
:12:11. > :12:15.No, you're not thinking of using peanut butter, are you?
:12:16. > :12:17.That is the laziest way like to cook peanut sauce.
:12:18. > :12:31.In the UK we use light soy sauce or dark soy sauce.
:12:32. > :12:34.Now this one has got palm sugar in it.
:12:35. > :12:36.So, basically, this kind of like caramelises the peanut sauce.
:12:37. > :12:46.Norman suggests I help him prepare for tonight's supper club so I can
:12:47. > :12:50.get me head around the satay recipe and I think he's going to be
:12:51. > :13:01.Norman's marinated chicken thighs in cumin, turmeric and lemon grass.
:13:02. > :13:05.So, basically, you don't want to expose the skewer.
:13:06. > :13:10.As you can see and I don't want to see any wobbly satays from you.
:13:11. > :13:28.You don't want it to be big because you want to make
:13:29. > :13:33.I was doing that one for me, I was just bring a bit greedy.
:13:34. > :13:36.Look at the size, this is Norman and this is Tom.
:13:37. > :13:40.While I get to grips with these skewers, Norman whizzes up
:13:41. > :13:43.the peanut sauce starting with Lemon grass, ginger and garlic.
:13:44. > :13:56.I'll add a bit more chilli paste in there.
:13:57. > :14:03.They've been toasted, cooled and then crushed up.
:14:04. > :14:08.The sauce is finished off with tamarind juice,
:14:09. > :14:11.coconut milk and the ketchup manis, which I can't wait to taste.
:14:12. > :14:18.It's like soy sauce on steroids, isn't it?
:14:19. > :14:22.It's a little bit like black treacle and quite salty.
:14:23. > :14:32.I will remember that and it will stay a secret.
:14:33. > :14:39.'Norman's not doing much for my ego 'but there's no time to dwell
:14:40. > :14:43.on that now 'cos the guests are arriving and I need to get my
:14:44. > :14:48.OK, everybody, I think you might want to take your seats.
:14:49. > :15:00.And that's to go with the peanut sauce.
:15:01. > :15:06.Don't worry, there's some more coming.
:15:07. > :15:09.'The satay skewers are going down really well 'and luckily there's two
:15:10. > :15:26.Norman is a legend and I can't wait to put everything I've
:15:27. > :15:32.I'm taking satay and turning it on its head to give your taste buds
:15:33. > :15:46.'Norman made fab chicken satay skewers with a peanut dip 'but I'm
:15:47. > :15:49.going to do it the Kerridge way.' I'm going to marinate the chicken
:15:50. > :15:52.whole in the peanut sauce and roast it rather than use it
:15:53. > :15:57.First marinate the chicken in cumin and turmeric.
:15:58. > :16:00.Don't be scared of getting your hands bright yellow.
:16:01. > :16:05.Rub the paste right in cos all of that is flavour.
:16:06. > :16:09.Chill that in the fridge overnight and crack on with the satay sauce.
:16:10. > :16:11.Remember, it's not for dipping the chicken in.
:16:12. > :16:16.'I'm going to slot the sauce on the whole chicken and roast it.'
:16:17. > :16:20.So all those kind of peanutty flavours go into the chicken.
:16:21. > :16:22.I'm blitzing lemon grass and garlic with galangal,
:16:23. > :16:28.It's very similar to ginger except it's like its posh brother.
:16:29. > :16:33.You can find galangal in most supermarkets now.
:16:34. > :16:48.Then mix in a whole tin of coconut milk and the zest of a lime.
:16:49. > :16:51.And this lime zest is the counterbalance to the sweetness
:16:52. > :16:54.in the coconut milk, the yin and the yang I suppose.
:16:55. > :16:59.I'm going to put about two tablespoons in there,
:17:00. > :17:03.that's cos I'm big and strong and very, very brave.
:17:04. > :17:11.I've roasted 250g of blanched peanuts.
:17:12. > :17:15.And they smell amazing, they're all toasted and lovely.
:17:16. > :17:18.And not a jar of peanut butter in sight.
:17:19. > :17:21.I'd hate for Norman to have to come round here and tell me off.
:17:22. > :17:24.Cool 'em, chop 'em and now stick in Norman's secret
:17:25. > :17:35.Now, this would work really well as a dipping sauce but I'm not
:17:36. > :17:40.I'm going to smother this all over the chicken.
:17:41. > :17:43.The chicken's going to sit in there and cook for a couple
:17:44. > :17:48.Then I'm going to turn the oven right up and giving it a really
:17:49. > :17:50.lovely peanut crumbly crunch on the top.
:17:51. > :17:52.'While the chicken's doing its thing I've knocked up a fresh 'crunchy
:17:53. > :17:57.salad with a beautiful Asian dressing.' It's the perfect balance.
:17:58. > :18:08.Now, I know it doesn't really look that appetising but I can promise
:18:09. > :18:12.Serve it up with the salad and a sweet chilli sauce.
:18:13. > :18:28.See what you can do given a bit more time at the weekend with the amazing
:18:29. > :18:53.Right, time to find out whether David is getting his food
:18:54. > :19:09.Only the callers went for heaven but, Nathan, what would you have
:19:10. > :19:14.chosen? Hell! And David? I was going towards the heaven side.
:19:15. > :19:19.So, you guys get rid of the hell, please. Brilliant. Thank you. So
:19:20. > :19:25.heaven, so what we have done is we have the beautiful lamb chops.
:19:26. > :19:31.We have made our own home-made paneer with milk and lemon juice. So
:19:32. > :19:38.it is Bruening to the boil, you add the lemon juice, it splits and you
:19:39. > :19:44.set it overnight. We make a fantastic lentil daal with the
:19:45. > :19:52.onions, the turmeric and the chilli and garlic. Dan, you are making the
:19:53. > :19:58.marinade for the lamb. The onions, the tomatoes, the lemon, the garlic.
:19:59. > :20:04.Nathan, you are helping with the lentils.
:20:05. > :20:08.How long, 17 seconds? You are getting into it now! It can be as
:20:09. > :20:13.hot as you like. I like it pretty hot.
:20:14. > :20:17.All right. So add a little more chilli.
:20:18. > :20:23.What are you doing after the show? When you finish after the show? Do
:20:24. > :20:30.you eat? My show? Yes. I tend to eat before it. I would
:20:31. > :20:34.worry it is two hours long, I might collapse otherwise, I might get
:20:35. > :20:42.blood sugar issues. But I try to eat healthily with a long run. It is ten
:20:43. > :20:46.weeks, if I just eat hot dogs... That went be good.
:20:47. > :20:52.I eat sushi a lot. Oh, OK. That is pretty good. It is
:20:53. > :21:02.quite light. And I missed before, you are now doing a bit of
:21:03. > :21:10.restaurant reviewing aren't you? You should be careful! It has been a
:21:11. > :21:16.laugh. Getting paid to eat food. And, if you are not a fish lover? I
:21:17. > :21:22.have been a bit harsh on the fish. I'm sorry, fish, about this.
:21:23. > :21:27.I do like raw fish. I like Japanese food enormously. I don't get to
:21:28. > :21:33.choose. They tell me that there is a new opening to review. I tend to go
:21:34. > :21:40.wherever they send me. But I don't know very much. I don't know if you
:21:41. > :21:44.noticed this. They just want me to write interestingly about my day at
:21:45. > :21:48.the restaurant. That is good as you are doing it as a punter's
:21:49. > :21:52.perspective. You are not a foodie, thinking that was not done
:21:53. > :21:56.correctly. You are thinking about the atmosphere, the service? Yes.
:21:57. > :22:01.The last one, it is this Sunday, it is mainly about the fact the day
:22:02. > :22:10.before the restaurant I had microed leftover soup. I did not wait for it
:22:11. > :22:16.to cool down, I have a very badly burnt oesofhagus! So it was mainly
:22:17. > :22:23.about trying to eat this lovely food with a burnt throat. So it was more
:22:24. > :22:28.about my day, really! Oh, my God! And why do you love curries? Where
:22:29. > :22:33.did that come from? I can't believe your mother was cooking curries? No,
:22:34. > :22:39.my mother was a terrible cook. Your poor mum.
:22:40. > :22:44.God love her, she would boil a big vat of water, throw in a chicken
:22:45. > :22:48.claw, and that was essentially chicken soup.
:22:49. > :22:53.The first time we went out to eat, it was a curry restaurant. I
:22:54. > :22:57.remember thinking it was amazing a whole other world of taste.
:22:58. > :23:03.From then, I have always liked spicy food with a lot of taste. Also I
:23:04. > :23:07.really like food not to be dry. And curry involves a lot of sauces. So I
:23:08. > :23:12.am keen on that. Good. We are frying up the onions. I
:23:13. > :23:20.will add that there to it. That is looking good. Also, congratulations,
:23:21. > :23:26.the show's been awarded or nominated for an Olivier? Yes, it's been
:23:27. > :23:34.nominated. Here is an interesting thing, maybe, it's been nominated.
:23:35. > :23:39.They don't have a stand-up comedy category in the Olivier awards, so I
:23:40. > :23:44.have been nominated in the family and entertainment category. The
:23:45. > :23:49.other people are Cinderella at the London Palladium, the Red Shoe,
:23:50. > :23:52.which is a ballet, and Peter Pan at the National. So my show is very
:23:53. > :23:57.different. I can imagine. I think your mum
:23:58. > :24:02.would demand you win. She definitely would. She would ask
:24:03. > :24:07.Lawrence that I win. But my show is very much about family but not
:24:08. > :24:11.really a family show. If you have a 12-year-old, don't bring them.
:24:12. > :24:16.Honestly, don't bring the 12-year-old.
:24:17. > :24:23.I remember the comedian, there is a woman when did a stand-up, someone
:24:24. > :24:27.had brought a 12-year-old, she said she was not responsible as to what
:24:28. > :24:30.happened after. I write children's books,
:24:31. > :24:34.occasionally, I look into the audience, and someone has brought
:24:35. > :24:41.their 12-year-old but there is nothing that I can do about it.
:24:42. > :24:46.Dan has the yoghurt spices, for the marinade for the lamb. With the
:24:47. > :24:50.youing hurt, the spices, the tomatoes. That can be left over the
:24:51. > :24:55.meat overnight. In terms of cooking curry. Are you
:24:56. > :25:02.thinking, trying to cook it properly, not properly... No! No! I
:25:03. > :25:06.am trying to think that! Is it your own spin or very much like you would
:25:07. > :25:13.have it in an Indian restaurant? I do research about it. I will tell
:25:14. > :25:17.you about a great restaurant to go to, an ex-chef of mine who is
:25:18. > :25:24.Indian. His wife always made our staff food. Angie would come in with
:25:25. > :25:30.lovely paneers and Daals. So I think with curry, you can add your own
:25:31. > :25:35.interpretation. I don't know about Nathan or Dan. But I like curry
:25:36. > :25:40.spicy but where I am rubbish is Thai food. I cannot cope with the real
:25:41. > :25:43.heat. That kills me. I love that
:25:44. > :25:46.But in America, it is more Japanese, Chinese.
:25:47. > :25:51.I have never had a good curry in America. Sorry. I don't know if they
:25:52. > :25:58.can do can you. I'm sorry, we are being a bit hard on Americans here.
:25:59. > :26:04.We love Dan! Where is there a curry place in New York? I don't know of
:26:05. > :26:09.any place that is devoted to curry I would recommend. But there are a lot
:26:10. > :26:18.of Indian chefs in New York. But a lot of chefs we use, like Jean
:26:19. > :26:21.gorge, who uses a lot of Thai spices on his food.
:26:22. > :26:26.But I have eat no-one Dan's restaurant it is special.
:26:27. > :26:31.I'm sure it is brilliant. It is such a great idea using that waste food.
:26:32. > :26:37.So, the chops are cooking. The daal is finished. That will be added to
:26:38. > :26:42.the cauliflower. Then the little onions. They may be a little raw.
:26:43. > :26:48.I don't know how you can speak and cook at the same time.
:26:49. > :26:58.She is multitasking. I'm amazing. . I like them pink! Thank you! You
:26:59. > :27:06.are the discusser we like. You put down a pasta and they say that they
:27:07. > :27:16.are gluten free! Nathan, you put the daal there. Watch them as David
:27:17. > :27:22.likes them pink. How pink? Not raw. But not well done. It is nice to
:27:23. > :27:28.leave you boys to do something. Given I have done it all day long.
:27:29. > :27:34.What about the paneer. That goes in at the end.
:27:35. > :27:39.OK. I will let you plate up. There is a nice plate here, Nathan.
:27:40. > :27:45.I think go in with the paneer now. Now? Perfect.
:27:46. > :27:53.So, is that like halloumi, it will not melt? No. And we have made it.
:27:54. > :27:59.You made it?! And a few lentils in here and then the lamb chops on top
:28:00. > :28:05.of that. Beautiful. Dan, can you get the knives and the forks, please.
:28:06. > :28:15.Nathan on the plate, let's go. Dan, let's go, boys otherwise it
:28:16. > :28:22.will never happen! So, Susie has chosen this rose, it is La Huasa
:28:23. > :28:30.Zinfandel Rose 2015. When my chefs have finished they will come over
:28:31. > :28:33.here, this wine is from Marks Spencer.
:28:34. > :28:38.Let's go. Let's go! Well that's all from us today
:28:39. > :28:40.on Saturday Kitchen Live. Thanks to our superb guests,
:28:41. > :28:42.Nathan Outlaw, Dan Barber, David Baddiel and to Susie Barrie
:28:43. > :28:45.for her fantastic wine choices. All the recipes from the show
:28:46. > :28:47.are on the website: Next week John Torode's here and I'm
:28:48. > :28:53.back in a few weeks But don't forget Next week John Torode's here and I'm
:28:54. > :28:56.back in a few weeks. Best Bites Tomorrow morning
:28:57. > :29:10.at 9:45am on BBC2 ? bye for now! MasterChef is back, to find the
:29:11. > :29:16.country's best home chef.