0:00:04 > 0:00:07Good morning!
0:00:07 > 0:00:10I hope you're hungry, because we've got a feast of
0:00:10 > 0:00:12fabulous chefs and delectable dishes all topped off with
0:00:12 > 0:00:14a great studio guest.
0:00:14 > 0:00:16I'm Michel Roux and this is Saturday Kitchen Live!
0:00:38 > 0:00:40Welcome to the show!
0:00:40 > 0:00:44I'm joined by two of the best chefs in the land.
0:00:44 > 0:00:46The hugely talented Anna Haugh, and restaurant supremo,
0:00:46 > 0:00:47Jason Atherton.
0:00:47 > 0:00:50Our wine expert today is the brilliant Jane Parkinson.
0:00:50 > 0:00:53Good morning everyone!
0:00:53 > 0:00:57Good morning.Good morning. It is great to see you. It has been
0:00:57 > 0:00:59a while for me.
0:00:59 > 0:01:01Anna, you've worked alongside countless Michelin starred chefs,
0:01:01 > 0:01:07what can we look forward to from you today?
0:01:07 > 0:01:13I'm making scallops with smoked kipper veloute.
0:01:13 > 0:01:21Yes, please. Jason, welcome back.
0:01:21 > 0:01:23I'm making chicken thighs with swede puree,
0:01:23 > 0:01:25seaweed crumb and a slow-cooked egg.
0:01:25 > 0:01:28Jane, great to see you.
0:01:28 > 0:01:36Plus bump. Your last show before the big delivery.Yes. They were both
0:01:36 > 0:01:41fantastic dishes to make and eat! But yeah, they are quite salty,
0:01:41 > 0:01:46seafoody, so you find of go with fresh and frisky white wines.
0:01:46 > 0:01:52Frisky? Frisky white wines, yes, please.
0:01:52 > 0:01:55Later we'll take a trip down memory lane with more classic BBC food
0:01:55 > 0:01:57moments from Rick Stein, Keith Floyd, the Hairy
0:01:57 > 0:01:58Bikers and Mary Berry.
0:01:58 > 0:02:03Our special guest today is a dancer, choreographer and presenter who shot
0:02:03 > 0:02:05to fame when his dance troupe Diversity won
0:02:05 > 0:02:09Britain's Got Talent.
0:02:09 > 0:02:12Since then he's judged every dance contest going and is about to show
0:02:12 > 0:02:13off his fancy footwork in panto!
0:02:13 > 0:02:17CREW:Oh, no he isn't!
0:02:17 > 0:02:18Oh, yes, he is!
0:02:18 > 0:02:25Please welcome the very flexible Ashley Banjo!
0:02:25 > 0:02:31APPLAUSE Thank you. ? I noticed you were
0:02:31 > 0:02:36moving along earlier.I saw you moving as well. Very impressive.No!
0:02:36 > 0:02:46No! I'm not going there. You sent me a list of food heaven. I thought
0:02:46 > 0:02:52this guy likes his food?I do. I'm more of a food geek. I like to
0:02:52 > 0:02:56experiment with food. I used to study science. That was my thing at
0:02:56 > 0:03:01university. So I like looking at the nutritional content and my wife is
0:03:01 > 0:03:08at home going like this, "Tell him to shut up! " I like food. I like
0:03:08 > 0:03:11experimenting with food.That's great. What is your idea of food
0:03:11 > 0:03:17heaven?Food heaven? I think that I really like just lean, white meat.
0:03:17 > 0:03:22Something like turkey. It is perfect for Christmas. I enjoy turkey and
0:03:22 > 0:03:28whitefish and things like that.And lots of veggies?I really like
0:03:28 > 0:03:34vegetables. I hated vegetables I was such a kid and then I went vegan a
0:03:34 > 0:03:41while ago.OK. Not vegan now?No, I did a reverse. I'm much more aware
0:03:41 > 0:03:50of what I eat.Awareness that's cool. Food hell?Oysters. Yeah,
0:03:50 > 0:03:55definitely oysters. Anything, avocado based, I hate with a
0:03:55 > 0:04:00passion!Really?With a serious passion! I will scrape it off. If it
0:04:00 > 0:04:07has got any on it, no, I'm not eating. Especially oysters.Oysters,
0:04:07 > 0:04:09avocado and French food? LAUGHTER
0:04:09 > 0:04:19I'm sorry. I'm really sorry. It is my fault. I kind of haven't eaten
0:04:19 > 0:04:24much French food and it is not my favourite.It is the thought of rich
0:04:24 > 0:04:28sauce.Rich sauces and lots of meats as well. I don't eat that much meat
0:04:28 > 0:04:33anymore.That's old-fashioned French. The food my dad and uncle
0:04:33 > 0:04:37would cook. We have got French trained, classically trained chefs,
0:04:37 > 0:04:42but you will see the food is light. I'm looking forward to it today.
0:04:42 > 0:04:46If the viewers give you food heaven, I will make a turkey and spinach
0:04:46 > 0:04:55soup.
0:04:55 > 0:05:04I'll poach oysters in white wine and place them on
0:05:12 > 0:05:20I will grill them and slice the turkey oysters with paprika on top.
0:05:20 > 0:05:27Food hell, I will be making poached oysters.
0:05:27 > 0:05:29It is with a
0:05:29 > 0:05:33warm guacamole, then add a salad of steamed sprouts
0:05:33 > 0:05:35leaves and beetroot, and finish with a rich creamy
0:05:35 > 0:05:41veloute sauce.
0:05:41 > 0:05:48I will place the oysters on top of the guacamole!You have nailed that!
0:05:48 > 0:05:52You're good at what you do! LAUGHTER
0:05:52 > 0:05:59OK. OK. On top of that, you have got the
0:05:59 > 0:06:00sprout leaves.
0:06:00 > 0:06:03But you'll have to wait until the end of the show to find
0:06:03 > 0:06:05out which one the viewers vote for!
0:06:05 > 0:06:09Don't forget, what Ashley eats is up to you!
0:06:09 > 0:06:11Just go to the Saturday Kitchen website before 11am this morning.
0:06:11 > 0:06:15Get voting!
0:06:15 > 0:06:17Get voting, please.
0:06:17 > 0:06:18We also want your questions.
0:06:18 > 0:06:20You can ask our experts anything, just dial:
0:06:20 > 0:06:280330 123 1410.
0:06:28 > 0:06:31You can comment on what's cooking via social media
0:06:31 > 0:06:35using the #saturdaykitchen, and Jane you'll
0:06:35 > 0:06:37read out any irrelevant comments as they come in.
0:06:37 > 0:06:43Right, on with the cooking!
0:06:43 > 0:06:47Right, on with the cooking!
0:06:48 > 0:06:52Roasted scallops with smoked veloute.Scallops. Let me grab the
0:06:52 > 0:06:58scallops. What are we doing here? Essentially it is like a smoked fish
0:06:58 > 0:07:01refined soup with the roasted scallops and sea vegetables and
0:07:01 > 0:07:07apple on top as well. But I think what makes this dish so special is
0:07:07 > 0:07:11that you go into any supermarket really in England and in Ireland,
0:07:11 > 0:07:16you're going to find smoked kippers. It is an easy veloute to throw
0:07:16 > 0:07:21together, whether you want to add scallops or eat it on its own with
0:07:21 > 0:07:25brown bread croutons, it will work really well.So it's rich, but
0:07:25 > 0:07:30balanced because you have got the acidity of the apple?Yes, there is
0:07:30 > 0:07:34a lovely plough man's blood apple to go with it which has got a bit of
0:07:34 > 0:07:42acidity in it as well and salty capers which are good.Is this the
0:07:42 > 0:07:46kind of food which is your own, which you've developed, because
0:07:46 > 0:07:50you've worked in some fancy places? I'm trained in modern European with
0:07:50 > 0:07:54quite a strong French influence and I love that type of food. I love
0:07:54 > 0:08:04food that's kind of familiar and comforting.I feel like I'm being
0:08:04 > 0:08:07ganged up on!We are here to educate you. We are here to change your
0:08:07 > 0:08:14mind.The correct pronunciation of the food stuff you're cooking there.
0:08:14 > 0:08:18What is the correct pronunciation?I thought you were going to talk about
0:08:18 > 0:08:23my surname?What's the correct pronunciation, I don't want to say
0:08:23 > 0:08:32it, what's the correct prononation? Scallops.We had a debate in my
0:08:32 > 0:08:39house the A versus the O!Why don't you call them what they are called
0:08:39 > 0:08:52in French?OK. There we go.That's easier! !Jan Jack is one of my
0:08:52 > 0:08:56favourite foods.We are on to a winner then. So you started off as a
0:08:56 > 0:09:01pastry chef?Oh my god, that's a long time ago!It isn't?I don't
0:09:01 > 0:09:06know how many years it is now. It must be about 18, 17 years, I can't
0:09:06 > 0:09:13remember. But yeah, I got off pastry. I worked in Paris and then I
0:09:13 > 0:09:18also worked for Derry Clarke in Dublin. It is a one star in Dublin
0:09:18 > 0:09:22City and then I came to London and I fell in love with London. I didn't
0:09:22 > 0:09:29think I would. I thought I would be here for a year and then I'd back to
0:09:29 > 0:09:34Dublin, but I fell in love with London.I started my career off as a
0:09:34 > 0:09:41pastry chef?Really?I did a pastry apprenticeship for two years.You
0:09:41 > 0:09:46did all right for yourself.Yeah, not bad!What's for the future? You
0:09:46 > 0:09:50are not allowed to say too much, but I think you are branching out on
0:09:50 > 0:09:55your own.Well, watch this space. I have got some exciting options that
0:09:55 > 0:09:58I am looking into at the moment. The idea of being able to cook the food
0:09:58 > 0:10:03that I want to cook for the people that I would like to cook is, I
0:10:03 > 0:10:08think, a dream that tefr chef has, you know.Yeah.That's what I'd like
0:10:08 > 0:10:12to do. This is the type of food that I'd love to do. Everybody knows what
0:10:12 > 0:10:16kippers are, but you know, they maybe think they should just be with
0:10:16 > 0:10:21breakfast in the morning and I quite like the idea of adding a little bit
0:10:21 > 0:10:25of, you know, a traditional kind of French way of sweating off your
0:10:25 > 0:10:28onions and adding fish stock and cream and before you know it, you
0:10:28 > 0:10:32have made a lovely kipper stock which we will add to that and turn
0:10:32 > 0:10:37it into a puree.It just adds instant flavour, Anna.Absolutely.
0:10:37 > 0:10:48There is something magical about smoked fish. You know, chefs talk
0:10:48 > 0:10:52about Omany and things like that. Smoked fish has elements of Omany. I
0:10:52 > 0:10:57can't explain it, it gives a moreish, extra element to your food.
0:10:57 > 0:11:03So are you from a foodie family?I am from a family that loves food.
0:11:03 > 0:11:08And refuse to be told how they should eat that food. They have
0:11:08 > 0:11:12their own rules and I think they are right. Both my parents cook. My
0:11:12 > 0:11:19mother is, I think, a very natural cook. She is very, very good. Dad is
0:11:19 > 0:11:22a bit more stubborn cook I would say! I remember when he was first
0:11:22 > 0:11:28kind of cooking and he would go, "Anna, how do you a boiled ham?" He
0:11:28 > 0:11:34loves a boiled ham. I gave him the recipe and went through it. Yeah,
0:11:34 > 0:11:41yeah, grand, grand. He burnt it. He burnt boiled ham!That takes some
0:11:41 > 0:11:45doing. You have had strange dishes served up for you at home.I would
0:11:45 > 0:11:51not say strange. That's not fair. I have never eaten anything, but
0:11:51 > 0:11:55delicious food at home. It wouldn't be surprising to be offered a sea
0:11:55 > 0:12:01bass sandwich or an apple sandwich! Really, but it was always delicious.
0:12:01 > 0:12:06A sea bass sandwich. It sounds good to me.When I was a little girl and
0:12:06 > 0:12:10I remember being starving and I didn't like cheese back then and my
0:12:10 > 0:12:15dad thinly, thinly slicing up an apple and sprinkling sugar and
0:12:15 > 0:12:20buttering two pieces of bread and it was delicious.Do you get a sea bass
0:12:20 > 0:12:25sandwich in Skegness?Many things, but not a sea bass sandwich, that's
0:12:25 > 0:12:29for sure.So I'm just pouring the stock in here and letting the onions
0:12:29 > 0:12:34go in, but I don't want all of them to go in. That gives it an extra bit
0:12:34 > 0:12:38of flavour and we are cooking it off so the onions are nice and soft and
0:12:38 > 0:12:42the fish is fully cooked. I'm going to blitz it until it is in a lovely
0:12:42 > 0:12:49fine, veloute.You making the stock out of the bones of the kipper and
0:12:49 > 0:12:52the onesions?I am a fan of not wasting anything when you cook and
0:12:52 > 0:12:56that would come from my mother like. We would never have a roast chicken
0:12:56 > 0:13:00without making a chicken stock. We would never waste the chicken ois
0:13:00 > 0:13:04errs. We wouldn't waste the wishbone. That would be dried up on
0:13:04 > 0:13:10the shelf to make your wish!
0:13:10 > 0:13:12Remember we also want your questions.
0:13:12 > 0:13:15You can ask our experts anything, just give us a call on:
0:13:15 > 0:13:160330 123 1410.
0:13:16 > 0:13:21Calls are charged at your standard network rate.
0:13:21 > 0:13:26A little bit of apple. Thin slices? Yes, please.Tell us about this
0:13:26 > 0:13:31apple because it is beautiful. It is a beautiful colour.It is a plough
0:13:31 > 0:13:36man's blood. I'm not sure how accurate this story it is. It is
0:13:36 > 0:13:44said years ago a plough man died on a farm and apologised -- to
0:13:44 > 0:13:50apologise the landlord's wife came up with apples. They rotted into the
0:13:50 > 0:13:55ground and the next season the apples came out blood red. Well...I
0:13:55 > 0:14:01think that's a lovely story, whether it's true or not.I'm not sure if
0:14:01 > 0:14:05there is any science behind it. I'm going to make a bit of noise now.
0:14:05 > 0:14:13You are on television at the moment, as well?Oh yes! Yes, I am. Yes, the
0:14:13 > 0:14:17second series of Royal Recipes which is on BBC One every day until the
0:14:17 > 0:14:24end of next week, 3.45pm. I'm delighted with that. It was great
0:14:24 > 0:14:35fun making that. A little bit of noise.A little bit of oil. You cook
0:14:35 > 0:14:39them in oil and butter?I start off with oil and then with the butter,
0:14:39 > 0:14:44yeah. A little bit of salt.Guys an update on the heaven and hell vote.
0:14:44 > 0:14:48There is only two votes between heaven and hell at the minute.Oh
0:14:48 > 0:14:54really?Plenty of chances for people to vote.
0:14:54 > 0:14:58That is close, so get voting. Get on there.
0:14:58 > 0:15:04Come on, guys. So, scallops are in.
0:15:04 > 0:15:08The scallops are in. A nice, high heat. I didn't go
0:15:08 > 0:15:14through this. We have sea veg?It is lovely sea veg. The saltiness goes
0:15:14 > 0:15:18well with the sweetness of the scallops.
0:15:18 > 0:15:26And these are called salty fingers. I can't get hold of those, so I used
0:15:26 > 0:15:31samphire for my dish?That is perfect. Delicious.
0:15:31 > 0:15:36And there is also lovage it is powerful. Almost a cross between
0:15:36 > 0:15:40flat parsley and celery but strong. Absolutely. Lovage is like no other
0:15:40 > 0:15:46herb. It's not a normal herb. Usually with tarragon, basil to a
0:15:46 > 0:15:51dish, it marries well and it is delicious. But putting lovage in a
0:15:51 > 0:15:54dish it transforms the flavour to create something completely
0:15:54 > 0:15:57different. There with ego.
0:15:57 > 0:16:05So we have the apples, the lovage, your lovely sea veg... Oh, they look
0:16:05 > 0:16:08lovely. A little bit more. Lovely big
0:16:08 > 0:16:18scallops. Which is a lovely treat. What recipes were you cocking on the
0:16:18 > 0:16:23show can be royal Recipes?They were royal recipes, it was interesting.
0:16:23 > 0:16:29From both shows I took away from it, and I did them myself, which was
0:16:29 > 0:16:38nice. On December the 5th of year I'm doing a pop-up, a guest
0:16:38 > 0:16:42appearance for the W5, and Charlotte's group and there will be
0:16:42 > 0:16:46some of my recipes there. Fantastic. So, the veloute is in a
0:16:46 > 0:16:50jug on the side. Perfect. Thank you. So our scallops
0:16:50 > 0:16:55on there. So we start off with a high heat,
0:16:55 > 0:17:01seared them, a little oil and the butter with the chefe thing with the
0:17:01 > 0:17:05butter on top, basting. It is lovely. It is not just for
0:17:05 > 0:17:14show. It really helps.It's a French thing!With the most un-French
0:17:14 > 0:17:19accent!And the capers on top to give you the saltiness.
0:17:19 > 0:17:24Yes and a depth of flavour. I think capers go with so many other things,
0:17:24 > 0:17:29not just fish. And the acidity of the apple delicious.
0:17:29 > 0:17:37That is beautiful. And also perfectly sliced.I've got
0:17:37 > 0:17:43a dog called Capers. Seriously?Yes, a Chihuahua called
0:17:43 > 0:17:48Capers. I love it. That is so random.
0:17:48 > 0:17:56Capers food?It is a nickname. When I got her, she looked like a peanut.
0:17:56 > 0:18:03So I called her KP but now it is Capers.
0:18:03 > 0:18:09That is lovely. So, we have roasted scallops, smoked
0:18:09 > 0:18:16kipper, veloute and sea vegetables. It looks great.
0:18:16 > 0:18:20Right off we go. I think you're going to enjoy this
0:18:20 > 0:18:21one. I hope so.
0:18:21 > 0:18:22Absolutely.
0:18:22 > 0:18:23I hope so. Absolutely.
0:18:23 > 0:18:28There we go. And I'm so excited to try your wine
0:18:28 > 0:18:34with this. Yesterday you tweeted and said you had done it.Yes. It was
0:18:34 > 0:18:38good. I'm looking forward to these. I will
0:18:38 > 0:18:49put it here so we can all tuck in. Yes, everybody loves scallops.Yes,
0:18:49 > 0:18:54I love St Jaques!
0:18:54 > 0:18:55Yes, I love St Jaques!
0:18:55 > 0:19:00Jane, what have you chosen to go with Anna's sensational scallops?
0:19:00 > 0:19:04Someone tweeted me with what is the weirdest dish I had to match a wine
0:19:04 > 0:19:11to, there were many. There was once a scone thing with chorizo. It was
0:19:11 > 0:19:14slightly odd but delicious. But this dish was easy to match it is
0:19:14 > 0:19:20seafood. The richness of the kippers, which can be tricky but for
0:19:20 > 0:19:27me, it is either, you could go with a sherry but for me, a light oak
0:19:27 > 0:19:33Chardonnay is the way to go. Of course, you are drinking, I am not,
0:19:33 > 0:19:37I taste it and spit the wine out. This is from New Zealand. The great
0:19:37 > 0:19:41thing about a New Zealand Chardonnay, sorry Jason, slightly
0:19:41 > 0:19:47spilled some! This is not too heavy. Just enough to match to the
0:19:47 > 0:19:52smokiness of the kippers but fresh enough to go with the scallops and
0:19:52 > 0:19:58the am. . And the lovage with that, it goes
0:19:58 > 0:20:07really well. Ashley, you don't drink.
0:20:07 > 0:20:13But, I'm not, obviously, pregnant. Just to clarify!What did you have
0:20:13 > 0:20:20that was nonalcoholic?I have a good old breakfast tea. Without sugar, so
0:20:20 > 0:20:25it is not so sweet. So I don't know if you have had a chance to try the
0:20:25 > 0:20:32tea. It might seem a little unconventional.
0:20:32 > 0:20:44The perfect match? St Jaques and tea! Jason, you are cooking next.
0:20:44 > 0:20:46I'm making chicken thighs with swede puree,
0:20:46 > 0:20:49seaweed crumb and a slow-cooked egg.
0:20:49 > 0:20:52Don't forget if you want to ask us a question this morning, just call:
0:20:52 > 0:20:59033 0123 1410.
0:20:59 > 0:21:000330 123 1410.
0:21:00 > 0:21:02Lines close at 11am today.
0:21:02 > 0:21:03You haven't got long so get dialling!
0:21:03 > 0:21:06Or you can tweet us a question using the #saturdaykitchen.
0:21:06 > 0:21:08And don't forget to vote for Ashley's food heaven
0:21:08 > 0:21:09or hell on our website.
0:21:09 > 0:21:11Now it's time to join Rick Stein in Berlin.
0:21:11 > 0:21:13He's out for dinner at a very avant-garde restaurant,
0:21:13 > 0:21:18if only he can find the front door!
0:21:18 > 0:21:23if only he can find the front door!
0:21:27 > 0:21:32When I mentioned Berlin being a must-location for a long weekend,
0:21:32 > 0:21:38everyone said, fabulous for a winter break. Beer, hearty food and all of
0:21:38 > 0:21:43that stuff. All I can say, is that on this particular winter's morning,
0:21:43 > 0:21:55it's very, very cold here! It's a funny place to come for a long
0:21:55 > 0:22:04weekend, isn't it?Why? Well, it is just a bit... Noir.
0:22:04 > 0:22:12I like noir. It's black, mell an colic stuff,
0:22:12 > 0:22:16it's what Berlin's all about. Yeah, I suppose so.
0:22:16 > 0:22:22Well, it is for me. You want sun all the time, don't you, sunny, happy
0:22:22 > 0:22:29skies. I like a bit of black, a bit of noir. It suits, really.
0:22:29 > 0:22:33One of my so-called friends suggested that if I wanted to see
0:22:33 > 0:22:40the city, then take the tour in a trabant. That legendary symbol of
0:22:40 > 0:22:47east Germany. The car with a ten-year waiting list, made out of
0:22:47 > 0:22:56duroplast. A communist type of bakelite. Well, it didn't rust! The
0:22:56 > 0:23:01tour is certainly be different. You see, you listen to a commentary on a
0:23:01 > 0:23:05walkie talkie that comes from the lead car. Sometimes you can make it
0:23:05 > 0:23:09out, sometimes you can see out of the windows. I have to say, it's not
0:23:09 > 0:23:12the ideal way to capture the greatest features of this German
0:23:12 > 0:23:22city!
0:23:36 > 0:23:42If I don't end up in the local police station, I don't know what...
0:23:42 > 0:23:55Presumably... See? ?! At last! I found third gear! I turned the radio
0:23:55 > 0:24:08off to celebrate and felt free. And this is a glimpse of Berlin.
0:24:08 > 0:24:13What was that like?Terrible! Terrible! I didn't hear a word.
0:24:13 > 0:24:25I got the hang of it in the end. Now I'd like to show you how to get
0:24:25 > 0:24:36to one of Berlin's post popular restaurants. Follow me, please.
0:24:36 > 0:24:42Well they said something about it being around the back of the Westin
0:24:42 > 0:24:49Hotel. But this is so industrial. Who would come around here? He said
0:24:49 > 0:24:53something about a chandelier... There we are.
0:24:53 > 0:25:01It must be... Oh, there we go. A chandelier will guide you to a
0:25:01 > 0:25:14door and there will be a sign that says "Cook Is Cream" and that's it.
0:25:14 > 0:25:25So noir! So Berlin. I have heard a lot about you.
0:25:25 > 0:25:29I've heard a lot about you. It's great to be here.
0:25:29 > 0:25:34Well, I have to say I didn't expect to walk into a packed restaurant. I
0:25:34 > 0:25:40thought it would be more like a Chicago speak easy joint like in a
0:25:40 > 0:25:45gangster film. But this is a packed vegetarian restaurant and it's only
0:25:45 > 0:25:517.00pm in the evening. The origins of the restaurant came from the
0:25:51 > 0:25:56famous Berlin techno clubs so when Cookie the owner got bored with
0:25:56 > 0:26:05discows, he started to create some very exciting vegetarian food. Using
0:26:05 > 0:26:13the same technics turn table! This is made from Jerusalem artichokes
0:26:13 > 0:26:18and sunflower seeds. And the green is parsley oil. There is more to it
0:26:18 > 0:26:24but being a simple cook, I couldn't take it all in, and anyway, I only
0:26:24 > 0:26:28have a CD player at home. You may think this is not my food, of
0:26:28 > 0:26:34course, it is not what I have been brought up to do but I have thrown
0:26:34 > 0:26:38away the rule book in Berlin and I must say, that looks like a piece of
0:26:38 > 0:26:45art. This is paper thin potato strips, topped with mashed potato
0:26:45 > 0:26:51and creamed spinach with a tiny splash of Noilly Prat. Radishes,
0:26:51 > 0:27:01built up into layers... A Julien of spinach on top with a chopped
0:27:01 > 0:27:05pistachio, sesame dressing with a fried egg yolk. There's a lot of
0:27:05 > 0:27:09work there. There are lots of dishes here. I could go on and on. But
0:27:09 > 0:27:16nobody is going to cook these at home and that's the point-that's why
0:27:16 > 0:27:22people come here, they get something unique, and it is not just a
0:27:22 > 0:27:29substitute for meat. Cookie, this is interesting really interesting, it
0:27:29 > 0:27:37is a reavant-garde restaurant. But you started off in nightclubs?Yes,
0:27:37 > 0:27:39I started off in a nightclub 22 years ago.
0:27:39 > 0:27:45Legal?Of course it was illegal. In those days you had to have an
0:27:45 > 0:27:53illegal club!I had a club but I got bored with it, then I reinvented
0:27:53 > 0:27:57myself as a chef. I heard, yes.
0:27:57 > 0:27:58Similar!
0:27:58 > 0:27:59Similar!
0:27:59 > 0:28:00Thanks Rick.
0:28:00 > 0:28:03In fact that restaurant was recently awarded it's first Michelin star!
0:28:03 > 0:28:04Berlin has some very sophisticated cuisine,
0:28:04 > 0:28:08but it also has a great street food scene too.
0:28:08 > 0:28:13I was at a street food market there myself recently and it has
0:28:13 > 0:28:15inspired me to make a buckwheat pancake with salt
0:28:15 > 0:28:19cod Asian dressing.
0:28:19 > 0:28:20cod Asian dressing.
0:28:20 > 0:28:28It's very un-French. Not really me.
0:28:28 > 0:28:33A quick whizz through. This is a buckwheat and chestnut flour
0:28:33 > 0:28:37pancake. To serve with it, a little salt cod.
0:28:37 > 0:28:46That has been put in water for a full day to extract the excess salt
0:28:46 > 0:28:52and an Asian flavoured sous with sweet chilli, soy, sesame and dry
0:28:52 > 0:28:56sherry, all mixed together. Lovely.
0:28:56 > 0:29:01So, tell us a little bit about panto...About panto. You may know
0:29:01 > 0:29:09more than me!Trust, me, I don't! This is my first ever panto, me and
0:29:09 > 0:29:16the Diversity boys. We are doing Dick Whittington at the Palladium in
0:29:16 > 0:29:22London. It is not any old pantow, it is THE
0:29:22 > 0:29:28panto.That's what I have heard. It is incredible. The production is
0:29:28 > 0:29:30incredible, the team, the cast, incredible. It should be a great
0:29:30 > 0:29:35show. Who is in it?There is the
0:29:35 > 0:29:47incredible Julian Clary. Nigel Havers. Elaine Paige. And Paul
0:29:47 > 0:29:53Zurdin, who is brilliant. And who are you?Oh, me? I'm playing
0:29:53 > 0:29:59the Sultan of Morocco. The first thing people asked, was if I was
0:29:59 > 0:30:05putting on an accent but it's Essex all the way. The Sultan of Morocco
0:30:05 > 0:30:09with an Essex influence. It's the first time I have lines in a show.
0:30:09 > 0:30:13Normally, me and the boys are just dancing. In our stage shows we
0:30:13 > 0:30:19dance. But lines in this show. So the first time to learn lie lines
0:30:19 > 0:30:24and all of the Diversity crew are with you?They are indeed. We are
0:30:24 > 0:30:30looking forward to it. Getting the routines together. Pulling it into
0:30:30 > 0:30:36the a watchable format for people. You are helping to produce?No, I
0:30:36 > 0:30:40think, obviously I produce the Diversity section. So that is more
0:30:40 > 0:30:48involved than if I was just acting. Obviously we have to look at the
0:30:48 > 0:30:52staging, and the costumes. Centred around the team. So an a microlevel
0:30:52 > 0:30:59I am. But it will be great. Six weeks in the west end.
0:30:59 > 0:31:05So did you used to go to panto? Panto was my first introduction of
0:31:05 > 0:31:12theatre to speak. When I was young add a kid at school, I went to panto
0:31:12 > 0:31:16and since then I have never been back.It is not a sfrench thing
0:31:16 > 0:31:24panto.It is a very British thing. You guys?Skegness, always pan owe
0:31:24 > 0:31:32at Christmas time.Since I have come back into the world of pantomime. It
0:31:32 > 0:31:37is huge. It is lovedly people in Britain actually. So no, I'm really
0:31:37 > 0:31:45excited to get going on it. Now, right, OK. So I'm just folding
0:31:45 > 0:31:50in a little bit of whisked up egg height and it will help to make them
0:31:50 > 0:31:56really light and fluffy. Just fold that in.You make that look so easy.
0:31:56 > 0:32:02It is easy.I tried it. I'm like a cave man.You will be able to do
0:32:02 > 0:32:08this one at home. I guarantee you. One more thing you're doing or
0:32:08 > 0:32:15coming up soon Dancing On Ice? Indeed.It has been away a while.It
0:32:15 > 0:32:20went away in 2014.Yes.It had a rest and now it's coming back strong
0:32:20 > 0:32:26as well. Again, a really exciting project for me.Do you skate?I did
0:32:26 > 0:32:31a lot when I was younger actually. Not so much on ice. I can ice skate
0:32:31 > 0:32:37obviously, but skated a lot. I spent a lot of time in skate parks and me
0:32:37 > 0:32:42and the boys when we were younger we used to skate a lot.Me too.Really?
0:32:42 > 0:32:47I love ice skating. I don't want to get the call! I do not want to get
0:32:47 > 0:32:55the call!I reckon he would look amazing in leotards. Leotard and ice
0:32:55 > 0:33:01skates.Stop t Jason.We need to start the campaign.Let's do this.
0:33:01 > 0:33:11Let's nip this one in the bud. I am not going to do Dancing On Ice.If
0:33:11 > 0:33:17you give me food heaven, he will be on Dancing On Ice. That's a deal.
0:33:17 > 0:33:23You heard it here! Stop it. Absolutely not. So you are
0:33:23 > 0:33:28going to be a judge.I am going to be a judge. I have judged a lot of
0:33:28 > 0:33:31dance competitions so this is something different for me because
0:33:31 > 0:33:35there is so many of the elements that cross over, but this is on ice.
0:33:35 > 0:33:40There is the added factor if they can fall over any time.It must be
0:33:40 > 0:33:45the most dangerous show on TV?Ice and blades and all sorts. Yeah, it
0:33:45 > 0:33:48can get quite tough. Some of the lifts as well, you are not just
0:33:48 > 0:33:51doing it on your own, you have to rely on a parten per which is tough.
0:33:51 > 0:33:57I cracked my elbow as a teenager ice skating and I still feel it.Really?
0:33:57 > 0:34:03Yeah. I really did enjoy ice skating and roller blading as well with my
0:34:03 > 0:34:09daughter when she was a kid. It is a great way as well to keep healthy.
0:34:09 > 0:34:13It is seriously, you will be seriously fit. You are seriously fit
0:34:13 > 0:34:17and keep healthy.I try to.Is that something to do with your diet as
0:34:17 > 0:34:22well?Yeah, definitely. Do you know what, in term of keeping fit and
0:34:22 > 0:34:27healthy, I think diet is probably more of a factor because there is a
0:34:27 > 0:34:32lot of, the culture now is that, it is all about the superficial element
0:34:32 > 0:34:37of being fit and hlty, how you look and how you can post on social
0:34:37 > 0:34:41media, how you look inside is more important than how you look on the
0:34:41 > 0:34:48outside.I think you're right there. Absolutely. So what kind of a judge
0:34:48 > 0:34:53are you going to be on this show? Are you going to be Mr Nice guy?
0:34:53 > 0:34:56That's a really hard question. I just think honest. An honest judge.
0:34:56 > 0:35:01There you go.Well, you're going to find out when you're on there soon!
0:35:01 > 0:35:04Stop it! LAUGHTER
0:35:04 > 0:35:11Stop that now! Right, OK, so, pancakes. Just quickly cook in the
0:35:11 > 0:35:18pan like this. Flip them over. I'm doing little ones. Little ones. I
0:35:18 > 0:35:24have got the glaze. So the sweet chilli sauce and the salt cod and it
0:35:24 > 0:35:28cooks within seconds and we are going to flake it on top of the
0:35:28 > 0:35:33pancakes and the Julienne of vegetable there. I'm going add a
0:35:33 > 0:35:39little bit of coriander and mint. Was the street food scene good in
0:35:39 > 0:35:49Berlin?It is really good. Honestly, amazing. I mean, it is not just
0:35:49 > 0:35:53curried things. It is amazing. It is well worth a visit. Definitely.
0:35:53 > 0:36:02Excuse me. Let me just put that on the plate. These lovely light
0:36:02 > 0:36:06pancakes.There is quite a few people on social media saying how
0:36:06 > 0:36:12much they want to see you in Lycra! Start a craze. Started a craze.Oh
0:36:12 > 0:36:21dear.Hashtag Michel Roux!There is an extra part of the deal, if I
0:36:21 > 0:36:31can't get him on the show, you will see him host this show in Lycra.
0:36:31 > 0:36:36Your heaven votes have gone up! You're ganging up on me! You are
0:36:36 > 0:36:43ganging up on me! Right, so we have got the little buckwheat and
0:36:43 > 0:36:51committees nut flour can pakes.Can I tuck in?Get in there. A sweet,
0:36:51 > 0:37:02spicy, Chinese sauce. The influence was the street food in Berlin. Snoop
0:37:02 > 0:37:08sometimes on shows like this, you have to fake it!This is beautiful.
0:37:08 > 0:37:14Thank you very much. Thank you. He is still wearing Lycra!
0:37:14 > 0:37:19No way! Right, so what will I be making for Ashley at the end of the
0:37:19 > 0:37:23show?
0:37:23 > 0:37:26Will it be his food heaven - turkey and sweetcorn and spinach?
0:37:26 > 0:37:29If so I'll make turkey with spinach soup and sweetcorn dumplings.
0:37:29 > 0:37:31I'll make dumplings with roasted corn and chives and poach
0:37:31 > 0:37:32them in turkey stock.
0:37:32 > 0:37:34Then I'll blitz spinach with the stock into
0:37:34 > 0:37:38a lovely deep green soup.
0:37:38 > 0:37:46I'll grill and slice turkey oysters and serve it
0:37:46 > 0:37:49with the spinach soup and dumplings, and some smoked paprika to finish.
0:37:49 > 0:37:51But if Ashley gets hell I'm making poached oysters
0:37:51 > 0:37:53with warm guacamole, sprout leaf salad and a cream
0:37:53 > 0:37:54veloute sauce.
0:37:54 > 0:37:57I'll poach oysters in white wine and place them on a
0:37:57 > 0:37:59warm guacamole, then serve with a rich veloute sauce
0:37:59 > 0:38:01on a salad of steamed sprouts leaves and beetroot,
0:38:01 > 0:38:05with some chilli in there too.
0:38:05 > 0:38:07Don't forget, what he gets is down to you!
0:38:07 > 0:38:09You've only got around 25 minutes left to vote
0:38:09 > 0:38:17for Ashley's heaven or hell.
0:38:17 > 0:38:20At the moment it could go either way so go to the Saturday Kitchen
0:38:20 > 0:38:22website and have your say now!
0:38:22 > 0:38:24We'll find out the result at the end of the show!
0:38:24 > 0:38:26Now more from Keith Floyd in France.
0:38:26 > 0:38:29This week he's hanging out near Biarritz, and getting stuck
0:38:29 > 0:38:34into some Basque cooking.
0:38:37 > 0:38:42Let me introduce you to my two chums who in their time have cooked for
0:38:42 > 0:38:47presidents. Now they run a small restaurant near Biarritz and they
0:38:47 > 0:38:52are proud of this dessert and why not? You only need to add whipped
0:38:52 > 0:38:57cream to home-made custard and pour it over the fresh fruit and pop it
0:38:57 > 0:39:02under the grill and you are in business. I really like to get
0:39:02 > 0:39:06myself stuck into some really fish and this is a piece of cod. A piece
0:39:06 > 0:39:09of cod which passes all understanding. I will explain why.
0:39:09 > 0:39:15We are not going to make it into one of those horrible unidentified
0:39:15 > 0:39:21frying objects, we are going to cook it in a traditional Basque way in
0:39:21 > 0:39:27the restaurant of my new chums and we are going to cook it brilliantly
0:39:27 > 0:39:33with these wonderful ingredients. Finely chopped shallots, salt, some
0:39:33 > 0:39:39peeled and skinned and depipped tomato and smoked bacon, freshly
0:39:39 > 0:39:45golden breadcrumbs, little baby capers, and the piece of cod itself.
0:39:45 > 0:39:51So, off we go. We whack that straight into the pan. Sizzle,
0:39:51 > 0:39:57sizzle. A couple of seconds each side to make it really succulent. We
0:39:57 > 0:40:03don't want to overcook this particular piece of fish. While
0:40:03 > 0:40:08that's cooking away, this is Felipe's recipe, I have to put the
0:40:08 > 0:40:14breadcrumb alongside it. Dear oh dear, knock things over. Always the
0:40:14 > 0:40:18same in a strange kitchen, I have a little problem. And then it has got
0:40:18 > 0:40:22to go under the grill for a second or two. They told me to leave it in
0:40:22 > 0:40:28the pan while I put it under the grill. I'm not going to because I
0:40:28 > 0:40:34only have got one frying pan. I need to fry the bacon. While they sizzle
0:40:34 > 0:40:38away, Clive, if you could come over for the other important part of the
0:40:38 > 0:40:43sauce. This is a fish stock. Fish heads and water and white wine and
0:40:43 > 0:40:48reduced to it has almost become a jelly and add cream and butter and
0:40:48 > 0:40:53lick wa dies it and make the smooth, creamy sauce. That you do well in
0:40:53 > 0:40:57advance of preparing the fish itself. Then you add a drop of soy
0:40:57 > 0:41:05sauce. You add a few little pieces of chopped shallot to add flavour
0:41:05 > 0:41:10again. They will be slightly raw inside the sauce and also a few
0:41:10 > 0:41:19pieces of tomato like that. A quick sieve. Stir it around for a second
0:41:19 > 0:41:27or two like that. Check our lardons. They should be nicely golden and
0:41:27 > 0:41:33brown on the edges. Thank you very much indeed, Felipe. Turn off the
0:41:33 > 0:41:38gas if I can find my way around. Then with my ladle, a little of the
0:41:38 > 0:41:45sauce around. That with the pieces of tomato and the bits of shallot
0:41:45 > 0:41:51inside. OK. Then my little pieces of bacon on the top so that they sort
0:41:51 > 0:41:57of shine through the sauce like little jewels studded around this
0:41:57 > 0:42:03island of pure, whitefish. Excuse me, Clive, sorry about that. And
0:42:03 > 0:42:08finally my couple of little capers. Now, he will probably tell me off
0:42:08 > 0:42:12for bunching them together. Felipe, can you come and have a look?Yes.
0:42:12 > 0:42:19How does that seem to be?Nice. It is very nice, yes. A little bit more
0:42:19 > 0:42:25salt.A little more salt. I always forget to add a little bit of salt.
0:42:25 > 0:42:29They always tell me off. But I haven't done too badly, have I? They
0:42:29 > 0:42:34have been busy doing other bits and pieces and present you with a super
0:42:34 > 0:42:38Basque meal. In the meantime, I will have a slight slurp as I'm
0:42:38 > 0:42:44trembling. I always do when I cook for people like that. I must say
0:42:44 > 0:42:48thank you for letting me borrow your kitchen. Were you happy with the way
0:42:48 > 0:42:53I prepared your dish?Yes, you are a good chef. A very good chef.Tell me
0:42:53 > 0:42:56about these other things. This is black pudding, Lancashire,
0:42:56 > 0:43:00Yorkshire, but it is quite different here. What is special about the
0:43:00 > 0:43:06black pudding? Can you explain that dish to us?It is a recipe of my
0:43:06 > 0:43:15father. Just normal black pudding. With the blood?Yes.Your father
0:43:15 > 0:43:20killed the pig?Oh yes.He made the sausage?He has made the sausage.It
0:43:20 > 0:43:24is here cooked with deep fried apples, very sweet apples and
0:43:24 > 0:43:29chopped tomato. Very simple, but wonderful. Then, here is a really
0:43:29 > 0:43:33brilliant dish in my view, a fillet of hake, lightly steamed, served
0:43:33 > 0:43:42with a creamy, red pepper sauce, simple to make. Just fish stock, red
0:43:42 > 0:43:48peppers and cream, lick wa diced and strained. Little basket of potato
0:43:48 > 0:43:59with fresh noodles and of course, the ever present ingredient used in
0:43:59 > 0:44:05the Basque cooking. But the real thing here is Felipe.
0:44:05 > 0:44:12Felipe, what is Basque's cooking all about?The Basque cooking, I think,
0:44:12 > 0:44:18it is the sweet colour is red, green and white. We can say white for
0:44:18 > 0:44:23onions, we can say red for the tomato. Green for the pepper. So
0:44:23 > 0:44:28with these three things we are thinking to make all the time
0:44:28 > 0:44:34something new, but something from the region, you see. I think with
0:44:34 > 0:44:39these three things we have to make something new all the time.
0:44:52 > 0:45:00Mary Berry makes a soup. Before blending and serving with
0:45:00 > 0:45:05cheese twists. It is almost omelette challenge time. Ashley, you are
0:45:05 > 0:45:09about to dazzle the audience a the London pla laid yum. We are taking a
0:45:09 > 0:45:14trip to the panto.
0:45:14 > 0:45:18Chefs, will your omelettes be goodies?
0:45:18 > 0:45:19CHEERING
0:45:19 > 0:45:21Or baddies?
0:45:21 > 0:45:23BOOING
0:45:23 > 0:45:28Don't get stage fright, be an egg-strovert!
0:45:28 > 0:45:31Will you bring the house down?
0:45:31 > 0:45:34Eencor-se you will!
0:45:34 > 0:45:36But hang on, where's the board?
0:45:36 > 0:45:37CREW: It's behind you!
0:45:37 > 0:45:40Enough of that now, the show must go on!
0:45:40 > 0:45:43Everyone's a critic!
0:45:43 > 0:45:46So will Ashley get his food heaven, turkey with spinach soup
0:45:46 > 0:45:48and sweetcorn dumplings.
0:45:48 > 0:45:53Or his food hell, poached oysters with warm
0:45:53 > 0:45:55guacamole cream veloute sauce and sprout leaf salad?
0:45:55 > 0:45:58There's still a chance for you to vote on the website and we'll find
0:45:58 > 0:46:07out the results later on!
0:46:07 > 0:46:10Right, let's get cooking.
0:46:10 > 0:46:20Jason, you're up next, what are we making?
0:46:21 > 0:46:24There have so many ingredients on the board.
0:46:24 > 0:46:31Well, I have never cooked for you live on TV. So it is a pleasure.
0:46:31 > 0:46:34And I must congratulate you for your Michelin award.
0:46:34 > 0:46:41Thank you. So much love in the room!A bit of
0:46:41 > 0:46:49bra mans. Nothing wrong with that. So what do we have?We have some
0:46:49 > 0:47:00water solution, some chicken that is brined, we have brined the chicken
0:47:00 > 0:47:05overnight in the water, the very wellry and theion. We are now going
0:47:05 > 0:47:12to pan fly those. So they are quick cooked.
0:47:12 > 0:47:17We do this in the restaurant to control the temperature a little
0:47:17 > 0:47:26more. It is can be precooked and then you
0:47:26 > 0:47:38can colour it off. It is a French mis en place.
0:47:38 > 0:47:45You have to understand this, I have Michel Roux Junior making my gravy.
0:47:45 > 0:47:53How good is that?! When I was younger, I used to be able to watch
0:47:53 > 0:47:59them cooking in the restaurant of Gavroche, now he is here making my
0:47:59 > 0:48:07gravy!And I must say I am absolutely honoured!So, with that
0:48:07 > 0:48:15chicken which are adding a little carrot and stock to that.
0:48:15 > 0:48:17And then with have the parmesan rind.
0:48:17 > 0:48:25Why? Most people throw it away. In Europe, there are two ingredients
0:48:25 > 0:48:38that hold the most umame, that is tomato and parmesan. So we keep them
0:48:38 > 0:48:41to add to the stocks and the soups to flavour.
0:48:41 > 0:48:47How do you describe the umami? A lot of people have difficulty in
0:48:47 > 0:48:52understanding what that flavour is. I suppose parmesan is an indication
0:48:52 > 0:48:58but it is another dimension. We have sweet, salty, sour, bitter. Then
0:48:58 > 0:49:11there is umami?So, what we have to do now, yes to put in here, we have
0:49:11 > 0:49:16got sourdough, some sage leaves and parmesan. We grate the parmesan.
0:49:16 > 0:49:24Bake it in the oven. Chop it up, deep fry the sage leave, chop it up.
0:49:24 > 0:49:27Make traditional breadcrumbs, sea wood and we add it together to make
0:49:27 > 0:49:30this nice little crumb. It is pretty straightforward.
0:49:30 > 0:49:34So that is going on the top. It has a lot of flavour.
0:49:34 > 0:49:39Yes. Do I have water for the eggs? I will
0:49:39 > 0:49:48stick those on. So, how many restaurants? There is
0:49:48 > 0:49:55water there, Jason. How many restaurants now?Sorry, we
0:49:55 > 0:50:03don't have boiling taps in Skegness! Look at that! My dad would turn out
0:50:03 > 0:50:08hot water off on me when I was a kid!So, how many restaurants now,
0:50:08 > 0:50:12and counting?I hate that question! It's not about how many restaurants
0:50:12 > 0:50:18I have got. It is how good we do the job that we do, right? So, for me it
0:50:18 > 0:50:22is important that we are always looking after the customers, doing a
0:50:22 > 0:50:29good job. But to answer your question, 17!And all over the
0:50:29 > 0:50:38world?All over the world, yes, Sydney, Hong Kong, Shanghai, Dubai,
0:50:38 > 0:50:46New York. But London is my home and Social is my flagship restaurant. So
0:50:46 > 0:50:55this is sweet, we want to bake it, cook it with butter, lemon juice,
0:50:55 > 0:51:01salt, thyme and bay leaf.Jason, Paul Kay, wants to know what came
0:51:01 > 0:51:10first, the chicken or the egg?Oh, that old nugget. I don't know!I
0:51:10 > 0:51:17really want to know this? Do you know? I really want to know.If you
0:51:17 > 0:51:25would like to try Jason's recipe then visit the website... While you
0:51:25 > 0:51:30are there, vote for Ashley's heaven or hell.So, now we are going to
0:51:30 > 0:51:39slice these. We have got these lovely discs and then we cook them
0:51:39 > 0:51:47in a pickling dish. We are now ready to go. We have the boying water. We
0:51:47 > 0:51:53have the hen's eggs. This is cute. We have an all day dining
0:51:53 > 0:51:58restaurant, Better thanker's Tae earn. We serve a lot of eggs. Me and
0:51:58 > 0:52:03Phil, you know him very well. We were getting a lot of wastage with
0:52:03 > 0:52:10the poached eggs. So we came up with an idea to stop the wastage and have
0:52:10 > 0:52:18the perfect egg. So these are copper marins, so steam them, inside the
0:52:18 > 0:52:24egg case, take them out of the oven, put them into ice water. Chill them
0:52:24 > 0:52:29quickly. Leave them in the fridge. When you want the egg for your
0:52:29 > 0:52:35poached water. Camera three, are you watching, if I get this wrong, 3
0:52:35 > 0:52:40million people will laugh at me. They wouldn't dare.
0:52:40 > 0:52:48In there goes the egg. So we will do two for safety. Now we warm... Warm
0:52:48 > 0:52:53up the eggs. So they are cooked but you are
0:52:53 > 0:52:59warming them through. So in a busy kitchen, the eggs are perfectly
0:52:59 > 0:53:04poached every single time. Exactly that. Allegedly.
0:53:04 > 0:53:09So the sauce here is coming to a boil, simmered and then reduced down
0:53:09 > 0:53:14to this lovely consistency. Yes, and then the puree.
0:53:14 > 0:53:19Is this recipe in your new book?It is, yes, funny you mention that.
0:53:19 > 0:53:24You are working on the book?I have finished shooting it. It is out in
0:53:24 > 0:53:30October next year. The first time I have done a fine dining. So this is
0:53:30 > 0:53:36complicated, more difficult. So it is all of the recipes at
0:53:36 > 0:53:40Pollen Street. They are complex, hence why people come to the
0:53:40 > 0:53:43restaurants and don't stay at home. That egg is there.
0:53:43 > 0:53:50. . You are challenging me now. They a beautiful.
0:53:50 > 0:53:59Now the lovely chicken thighs. And using thighs, it is always so
0:53:59 > 0:54:05much flavour. The brown always has more flavour than the supreme. So
0:54:05 > 0:54:11this is hearty British elements with Japanese fusion.
0:54:11 > 0:54:18See, look at that. That is coal. This is cool too. This
0:54:18 > 0:54:24little thing. I found that in America. We were
0:54:24 > 0:54:29trying to get stuff online. What did we do without the internet.
0:54:29 > 0:54:32It is the quirky things that make the difference in restaurants. It is
0:54:32 > 0:54:40lovely. So, on goes the chicken and then the
0:54:40 > 0:54:56egg and the crumbs and the crispy chicken skin.So, what do we have?
0:54:56 > 0:55:03Slow cooked egg, chicken thighs with crispy chicken skin and dashi.
0:55:03 > 0:55:09It looks beautiful. I must say, I had jug envy earlier.
0:55:09 > 0:55:13So cut through the egg and the egg yolk goes all the way through to the
0:55:13 > 0:55:20sauce. Mmm.
0:55:20 > 0:55:31There we go. Beautiful.And those copper marins, the egg, they are
0:55:31 > 0:55:37just lovely.
0:55:37 > 0:55:40Jane, what have you chosen to go with Jason's
0:55:40 > 0:55:44fantastic chicken dish?
0:55:44 > 0:55:49I have a coastal white wine from France. It is the Domaine de la
0:55:49 > 0:55:54Tourmaline Muscadet. We were talking about how muscadet gets a bad wrap
0:55:54 > 0:56:00in the UK but this is packed with flavour. I think it is a real
0:56:00 > 0:56:05bargain it is fresh, cutting through the richness of the egg yolk but a
0:56:05 > 0:56:16flavour to match the umami, to match the gravy.
0:56:16 > 0:56:21And what is Ashley drinking?We have a seaweed green tea so, it matches
0:56:21 > 0:56:28up to the dish. Do you like it Lovely.
0:56:28 > 0:56:40Jason?I agree, Muscadet does not get drunk enough in this country. It
0:56:40 > 0:56:42is lovely and fresh. Thank you.
0:56:42 > 0:56:43Thank you.
0:56:43 > 0:56:46Now let's catch up with Si and Dave the Hairy Bikers
0:56:46 > 0:56:47on their USA road trip.
0:56:47 > 0:56:47This week they are in Texas meeting a BBQ Queen!
0:56:47 > 0:56:57This week they are in Texas meeting a BBQ Queen!
0:57:01 > 0:57:06We've had southern fried, we've had stew but you know what's missing
0:57:06 > 0:57:12from our American chicken adventure now, don't you dude?Barbecue. To
0:57:12 > 0:57:16the barbecue belted Texas, cowboy! It's one of the oldest methods of
0:57:16 > 0:57:20cooking in the world and something that the Texans takes very
0:57:20 > 0:57:24seriously. Well, they've got all the cattle and
0:57:24 > 0:57:30cowboys, haven't they? They've been known as a nation of Beefeaters and
0:57:30 > 0:57:34barbecuers.But chicken is now giving the cows a run for their
0:57:34 > 0:57:40money. For the first time in more than a century, it recommend outsold
0:57:40 > 0:57:47beef. Even earning its position in the barbecue smokehouses of Dallas.
0:57:47 > 0:57:53And the Queen of decksian barbecue is Jill Burgus.
0:57:53 > 0:58:01Do we have to curtsy or what?Jill, nice to meet you.
0:58:01 > 0:58:05So, we hear that you are barbecue royalty. We could not come to the
0:58:05 > 0:58:10area and not see you. Tell us the story.
0:58:10 > 0:58:15Myself grandfather ran a market in Texas for many, many years. It is a
0:58:15 > 0:58:25114-year-old business. It is still there. It is Lockhart, three great
0:58:25 > 0:58:29businesses that I am related to through family and marriage. So the
0:58:29 > 0:58:34reason we wanted to do this in Dallas, a there was nothing here
0:58:34 > 0:58:42like the barbecue that I grew up on. So, Jill has the king of the pit.
0:58:42 > 0:58:49Damian. He is going to show us how to make a traditional Texan chicken
0:58:49 > 0:58:54with eggs. Devilled eggs. That means stuffed.
0:58:54 > 0:58:58Good to see you. Thank you for having us. It all
0:58:58 > 0:59:03starts in a spicy dry rub. What's in the rub?Sugar, salt,
0:59:03 > 0:59:09cracked pepper. Spiciness like cayenne, paprika, onion, garlic,
0:59:09 > 0:59:14that's pretty much what we like. Shall we get it in the pit.
0:59:14 > 0:59:18Yeah, take us to the pit oh, mighty one.
0:59:18 > 0:59:25Let's do this. So this is the pit room. Can you feel the heat?Yes. It
0:59:25 > 0:59:34is hot outside but hotter in here! But it is wood fired smoke?Yes.
0:59:34 > 0:59:39That is in there for six hours, low and slow?Low and slow.
0:59:39 > 0:59:47Amazing. So, what does it take to become a
0:59:47 > 0:59:51pit master?You have to have passion. You need to love the food
0:59:51 > 0:59:55and be a part of all of this deliciousness.
0:59:55 > 0:59:59It is tasty food. Comfort food to eat that you want to
0:59:59 > 1:00:03get involved with, enjoy it with beers and friends.And a comfortable
1:00:03 > 1:00:10coach so you can pass out!Perfect! Perfect!That's exactly what happens
1:00:10 > 1:00:14after you eat all of this. I'm looking forward to this.
1:00:14 > 1:00:20Come on, let's go before I pass out. Time for the devilled eggs.
1:00:20 > 1:00:24If something is devilled it mean it is is hot and spicy.
1:00:24 > 1:00:29As if we were not hot enough! So in this case, the chicken has come
1:00:29 > 1:00:36first?!The chicken has come first! It starts with mashed up yolks.
1:00:36 > 1:00:48Oh!
1:00:48 > 1:00:54This is smoked chicken.This is a mother and child reunion.Correct.
1:00:54 > 1:01:02Say hi to mummy!A little bit of onions. Hal pen owes, of course! We
1:01:02 > 1:01:06want you to think about us when you're gone. A little bit of mustard
1:01:06 > 1:01:13powder. A little bit of rub. The same rub we used on the chickens.So
1:01:13 > 1:01:22reflecting flavours.And spicy cayenne and pepper and mince this
1:01:22 > 1:01:33up. That's ready to put back into the white.If your piping is not so
1:01:33 > 1:01:38hot, you could just mix the ingredients to go for a Texan take
1:01:38 > 1:01:48on egg mayonnaise. They go back in the smoker for 30
1:01:48 > 1:01:53odd minute to say create this family reunion of smoked chicken and
1:01:53 > 1:02:00devilled eggs.And the locals here wash it all down with a Texan
1:02:00 > 1:02:05cocktail.Twhaes you called a bloody Mary.You know what they say,
1:02:05 > 1:02:12everything is bigger in Texas, mate. It is where kebab meets cocktail.
1:02:12 > 1:02:18This explosion of...Oh, dude, it's good.What are we doing Kingy, these
1:02:18 > 1:02:28smoked eggs. Stick a halapeno on the top and a pickled onion.The egg
1:02:28 > 1:02:33white has been smoked now.This really is quite straightforward
1:02:33 > 1:02:38honest food. It is quite elemental it there is not too much messing
1:02:38 > 1:02:44about it.Dave, you're right, the beauty of it is the magic
1:02:44 > 1:02:49ingredient. An ingredient that you can't eat on its own, you can't
1:02:49 > 1:02:54measure and you can't have a spoonful of and have a pinchful of,
1:02:54 > 1:02:57smoke!
1:03:02 > 1:03:04Thanks boys, that was a Bloody Mary and a half!
1:03:04 > 1:03:05And that is it!
1:03:05 > 1:03:07The heaven and hell vote is now closed.
1:03:07 > 1:03:08Ashley's fate is sealed!
1:03:08 > 1:03:11And we will reveal the results at the end of the show.
1:03:11 > 1:03:13Now let's take some calls from our viewers.
1:03:13 > 1:03:17First up is Naomi from Derbyshire. What's your question, please?What
1:03:17 > 1:03:23season can you use to put in a fish pie for our tea tonight?
1:03:23 > 1:03:30Hello. Hi. Well, I was doing smoked fish today so perhaps you might want
1:03:30 > 1:03:35to try smoked fish or smoked haddock. One-third of your fish
1:03:35 > 1:03:38should be smoked and two-thirds should be salmon if you like salmon
1:03:38 > 1:03:42or cod as well. But yeah, just a little hint of smoked fish in there
1:03:42 > 1:03:47might abtreat.A nine-year-old cooking. Amazing. When you get
1:03:47 > 1:03:51older, give me a call. I have got a great job for you!
1:03:51 > 1:03:58LAUGHTER Thank you.
1:03:58 > 1:04:03I like a little bit of prawns in my fish pie to make it richer and more
1:04:03 > 1:04:06special. Maybe some prawns in there. Ashley, you have got a couple of
1:04:06 > 1:04:16tweets for us?I have, indeed. So, Stewart Bond says, "Good morning. I
1:04:16 > 1:04:23have got some harmoni paste. Can what can I use to cook it with?"You
1:04:23 > 1:04:28mix it with water. It acts like a stock. You can brush it on fish.
1:04:28 > 1:04:34Scallops. It lifts the flavour. You can do that with Marmite. And then
1:04:34 > 1:04:38also with it, if you are making like pumpkin soup or something like
1:04:38 > 1:04:45that... Just squeeze it in to the flavour you like and pour in your
1:04:45 > 1:04:53pumpkin. Boil it up and puree it and you have got amazing soup. One more
1:04:53 > 1:05:01tweet.Yes, Mini New Yorker tweeted, "Can I ask what non alcoholic
1:05:01 > 1:05:05mulled-style wine you would recommend?"I would swap the wine
1:05:05 > 1:05:10for ginger beer because ginger beer goes with a lot of cloves and
1:05:10 > 1:05:13Christmassy spices and orange and you kind of throw it in the pan and
1:05:13 > 1:05:19just heat it up slowly and just add all the Christmassy spices and a few
1:05:19 > 1:05:22slices of orange.Let's go back to the phonelines. We have got Rebecca
1:05:22 > 1:05:27from Somerset. What's your question, please?Good morning. Hi there.
1:05:27 > 1:05:32Yeah, I bought a swede to go with my roast dinner last week and forgot to
1:05:32 > 1:05:37use it and it has been sat in my fridge and I have been really
1:05:37 > 1:05:43uninspired and I wondered if you had any ideas.Swede?Jason? It is one
1:05:43 > 1:05:48of my favourite vegs. Peel t slice it. A little bit of butter. A little
1:05:48 > 1:05:57bit of stock. Layer it up. A bit of cream and garlic and thyme and
1:05:57 > 1:06:03bayleaf, grate it with cheese and put in the oven and let it bake and
1:06:03 > 1:06:07certain it like a casserole. Delicious.That sounds amazing.
1:06:07 > 1:06:17Thank you to everyone who called and tweeted.
1:06:17 > 1:06:23People are thinking about stocking up on wine for Christmas?It has
1:06:23 > 1:06:26gone crazy, we have planted more vines in the ground here. We are
1:06:26 > 1:06:31appreciating a lot more. The producers are doing a lot. The
1:06:31 > 1:06:39quality has never been better.In
1:06:39 > 1:06:42For this week's foodie film, we went to Cornwall to meet father
1:06:42 > 1:06:45and son wine producers, Bob and Sam Lindo, to find out
1:06:45 > 1:06:46how a unique location is yielding award-winning
1:06:46 > 1:06:47English sparkling wine.
1:06:47 > 1:06:50You are standing in the United Kingdom's only single vineyard
1:06:50 > 1:06:51protected as a native origin within
1:06:51 > 1:06:53protected as a native origin within the European Union. It means it
1:06:53 > 1:06:59makes a different style of wine for a unique character and the reason is
1:06:59 > 1:07:04it has an ancient sub soil and steep uniform slope and it faces due
1:07:04 > 1:07:08south. It is the right height band and none of it goes towards the
1:07:08 > 1:07:14prevailing wind and it produces this wine which has won a lot and people
1:07:14 > 1:07:20say is different.My parents didn't know it was as good as site as it
1:07:20 > 1:07:24turned out to be. We are the furthest from the sea. We have the
1:07:24 > 1:07:28lowest rainfall and it is warmest spot in Cornwall in the summer. When
1:07:28 > 1:07:32you are pushing the limits of great growing, you need to have a perfect
1:07:32 > 1:07:38location.This is the long grape and this will go into sparkling. The
1:07:38 > 1:07:43great thing about it, it has the really fantastic acidity and it has
1:07:43 > 1:07:48a really light flavour and it is what you need for sparkling.English
1:07:48 > 1:07:53wine production has been quite small. We make less wine than
1:07:53 > 1:07:59Luxembourg, but there has been more of an interest in English wine. I
1:07:59 > 1:08:04think with the sparkling, we're now in this new territory. We make a
1:08:04 > 1:08:08style of sparkling wine where you can't make anywhere else in the
1:08:08 > 1:08:15world and it's really good.So many of us have won gold medals in blind
1:08:15 > 1:08:17tastings in prestigious awards and it is not a fluke. People trust
1:08:17 > 1:08:22that.Really this is one of the coldest places that you can grow
1:08:22 > 1:08:30grapes. What it means for us the grapes are on the vine 30 or 40 days
1:08:30 > 1:08:33longer after flowering than champagne. The hang time is long.
1:08:33 > 1:08:39The grapes keep the delicate and light flavour and they maintain the
1:08:39 > 1:08:42high acidity which is perfect for making sparkling wine. You can't
1:08:42 > 1:08:46achieve the balance that we have in our wines in warmer places because
1:08:46 > 1:08:49the acidity drops off too quickly. You get too much flavour in the
1:08:49 > 1:08:53grapes or the sugar is too high. It is the perfect place to make this
1:08:53 > 1:08:59style of wine.What makes English wine so good, it has a luscious
1:08:59 > 1:09:05mouth watering acidity. There is beautiful carva, but what they have
1:09:05 > 1:09:09missing is that luscious, mouth watering acidity that just makes you
1:09:09 > 1:09:12want to have another one.
1:09:14 > 1:09:17We couldn't go all the way to Cornwall and not bring back some
1:09:17 > 1:09:18of that lovely wine.
1:09:18 > 1:09:20We have some here to try.
1:09:20 > 1:09:26Jane you have already sampled this. Many times before. They are really
1:09:26 > 1:09:30flying the flag for Cornish wine which is what is so fantastic
1:09:30 > 1:09:37because they have won all these amazing awards. The lion's share is
1:09:37 > 1:09:40Kent, Sussex, Hampshire, but it is possible across the South Coast and
1:09:40 > 1:09:45in Cornwall, where these guys are, fantastic.Some English sparkling
1:09:45 > 1:09:50wines are amazing. So good I list them in my restaurants!There you
1:09:50 > 1:09:51go.
1:09:51 > 1:09:53Right!
1:09:53 > 1:10:01It's omelette challenge time.
1:10:01 > 1:10:08Jason and Anna, the board has been cleared since we were all last on!
1:10:08 > 1:10:11He made this fabulous omelette, I believe and that's what it is all
1:10:11 > 1:10:19about. My daughter was up there too. I did the 14 second one.We should
1:10:19 > 1:10:20move on. That was before.
1:10:20 > 1:10:23I did the 14 second one.We should move on. That was before. The aim is
1:10:23 > 1:10:32to make a fast, edible three egg omelette.
1:10:32 > 1:10:34CHEERING
1:10:34 > 1:10:35But if they're not, nothing goes to waste
1:10:35 > 1:10:38here on Saturday Kitchen, they'll go in the compost bin.
1:10:38 > 1:10:39BOOING
1:10:39 > 1:10:40So will it be crew or compost?
1:10:40 > 1:10:43Your time will stop when your omelettes hit the plates.
1:10:43 > 1:10:45Let's put the clocks on the screen, Are you both ready?
1:10:45 > 1:10:533, 2, 1, go!
1:10:56 > 1:10:59Turn that off so the butter doesn't burn.
1:11:04 > 1:11:15Good. Good. Look at that technique. Technique. One using the spat la.
1:11:15 > 1:11:21The other one using the fork. My grandma always used a fork. Always.
1:11:21 > 1:11:26You put a bit of cheese in there. Always, chef. Always.Oh, a little
1:11:26 > 1:11:33bit of cheese in the omelette. You're under pressure here, Anna. A
1:11:33 > 1:11:40little flick there. Well done. You see that little flick at the end
1:11:40 > 1:11:45there?I was too busy admiring my omelette! I was too busy admiring my
1:11:45 > 1:11:50omelette.Right, let's have a little look. They are the best looking
1:11:50 > 1:11:59omelettes I have seen on the show. That was riveting, that was.
1:11:59 > 1:12:05LAUGHTER It is beautifully seasoned.That's
1:12:05 > 1:12:10the cheese, chef, it's melted.I do like a cheese omelette. Sorry.
1:12:10 > 1:12:17Sorry, for talking with the mouth full. Anna...What did you do, Anna?
1:12:17 > 1:12:2822 seconds.47.52. It puts you up there.Yeah.
1:12:28 > 1:12:3633.92.Wow. Comen, I'll put you next to uncle!
1:12:36 > 1:12:43Well done both of you. Nothing in the compost bin.
1:12:43 > 1:12:46So will Ashley get his food heaven, turkey oysters with spinach soup
1:12:46 > 1:12:47and sweetcorn dumplings.
1:12:47 > 1:12:49Or his food hell, proper oysters with warm
1:12:49 > 1:12:51guacamole cream veloute sauce and sprout leaf salad?
1:12:51 > 1:12:54We'll find out after we've joined Mary Berry for her brilliant
1:12:54 > 1:12:57butternut squash soup.
1:13:01 > 1:13:06First, a warming soup to brighten the greyest of days. With my cheesy
1:13:06 > 1:13:12Parma ham twists. One of my favourite soups is
1:13:12 > 1:13:18butternut squash. It makes you feel beautifully cosy and warm.
1:13:18 > 1:13:21But preparing butternut squash can be tricky. So I've got a couple of
1:13:21 > 1:13:29tips. If it is a young one, you can take an ordinary potato peeler and
1:13:29 > 1:13:33you can just take the peel off like that. But if it's late in the
1:13:33 > 1:13:38season, you can't get that potato peeler into it. What I do, is I use
1:13:38 > 1:13:43a big knife, something about the size of that and I cut rings from it
1:13:43 > 1:13:48and then take out the seeds and take off the peel. It's a safer way to do
1:13:48 > 1:13:53it. Cut into cubes and then along with
1:13:53 > 1:13:59the chopped red pepper, a large chopped onion, and a couple of
1:13:59 > 1:14:07carrots, pop it into a polythene bag with some olive oil.
1:14:07 > 1:14:13So, take that, and just shake it all about.
1:14:13 > 1:14:23So tip it all into the tin. Season with pepper and salt and cook at 180
1:14:23 > 1:14:30fan for 45 minutes. Roasting the vegetables first, intensifies the
1:14:30 > 1:14:38flavour and I think gives it a bit of a kick.
1:14:38 > 1:14:44What makes this soup really special is topping the veg with some chopped
1:14:44 > 1:14:49ginger and runny honey. This just adds sweetness to it and it gives a
1:14:49 > 1:14:55bit of a glaze too. Roast for a further five minutes. Until all your
1:14:55 > 1:15:03veg are nice and soft. Then, add it all to a casserole pot. Aren't they
1:15:03 > 1:15:08lovely and colourful? The smell is wonderful of that ginger. Add around
1:15:08 > 1:15:141.5 litres of vegetable or chicken stock. And let it bubble away more
1:15:14 > 1:15:24about ten minutes. Oh, that's just beautifully tender and the smell. I
1:15:24 > 1:15:29can get that hint of ginger coming up and it smells beautiful. Turn
1:15:29 > 1:15:36that off. I'm just going to blend that until it's beautifully smooth.
1:15:36 > 1:15:46And now here we go. If it feels too thick, the trick is just to add a
1:15:46 > 1:15:53little more stock. That looks fine to me now. And I've got something
1:15:53 > 1:15:57rather special that I'm going to serve with this soup.
1:15:57 > 1:16:03Some megacheese straws.
1:16:03 > 1:16:10S s Don't worry about making the pastry, just buy some good quality
1:16:10 > 1:16:12puff pastry. It wants to be fairly thin.
1:16:12 > 1:16:21That's about it. What makes this truly flavoursome is
1:16:21 > 1:16:27a layer of Dijon mustard. I bet you're amused looking at this brush
1:16:27 > 1:16:35it is a paintbrush. But I think they are easier to use and I can do the
1:16:35 > 1:16:43job quicker. And delicious Gruyere cheese. I have chosen this cheese as
1:16:43 > 1:16:49I like the way it melts down and it is very comforting. Press the cheese
1:16:49 > 1:16:54on to the pastry, phot in half and start the process all over again.
1:16:54 > 1:17:01And to make these twists, even more appetising, add some wonderful,
1:17:01 > 1:17:07salty Parma ham. The dry cured ham gives it a great
1:17:07 > 1:17:12piquancy. That's it. Fold, roll and sprinkle one last
1:17:12 > 1:17:19time. All these light layers will create a
1:17:19 > 1:17:25mouth watering crunch! And then I'm going to cut this into six.
1:17:25 > 1:17:31Do you know, this is a winning combination of flavours. I am
1:17:31 > 1:17:37immensely fond of Parma ham. I love cheese and crispy pastry? The three
1:17:37 > 1:17:43go really well together! Right, all I have to do is give them a twist.
1:17:43 > 1:17:48Three twists. One here in the middle and one at the end. Pop them on the
1:17:48 > 1:17:56tray like this, that way... The secret to a perfect bake is to chill
1:17:56 > 1:18:05for 10 minutes and then pop in the oven at 200 fan for 20 minutes.
1:18:05 > 1:18:10Keep an eye on them. They should be a good colour. A lovely pale golden
1:18:10 > 1:18:15brown. Then lower the temperature to about 140 just to get them cooked
1:18:15 > 1:18:19right through, so that when you eat them, they're crispy all the way
1:18:19 > 1:18:26through. I think those look really tempting.
1:18:26 > 1:18:32I remember in the '80s when cheese straws, every time you went out for
1:18:32 > 1:18:36drinks, you would see cheese straws and they were delicious but these,
1:18:36 > 1:18:42well, I certainly there is a little more one upmanship with this, very,
1:18:42 > 1:18:49very special. I have made huge ones, in these but you could make smaller
1:18:49 > 1:18:54ones to have with drinks. I can't think of a more cosy lunch than a
1:18:54 > 1:18:59steaming bowl of hot soup with an indulging cheese and ham twist...
1:18:59 > 1:19:03Mmm. Oh, so good.
1:19:03 > 1:19:04Oh, so good.
1:19:04 > 1:19:05Thanks Mary, a perfect winter warmer!
1:19:05 > 1:19:08Right, time to find out whether Ashley is getting his food
1:19:08 > 1:19:11heaven or food hell.
1:19:11 > 1:19:14Food heaven could be turkey with spinach
1:19:14 > 1:19:16soup and sweetcorn dumplings.
1:19:16 > 1:19:19Or food hell, poached oysters with warm guacamole, a
1:19:19 > 1:19:26rich cream veloute sauce and sprout leaf salad.
1:19:26 > 1:19:30Basically everything you really hate.
1:19:30 > 1:19:33I'm really nervous.So you should be.
1:19:33 > 1:19:40Let's see what the viewers went for it was 54%... Against heaven and
1:19:40 > 1:19:5246%, hell. So, heaven it is!Oh! Thank you! Thank you!
1:19:52 > 1:19:58Ashley, we should be thanking you, when are you getting into the Lycra?
1:19:58 > 1:20:09I will not let you down.It is all about the Lycra.
1:20:09 > 1:20:19To start the campaign... Michel Roux in Lycra...I used to like you! So,
1:20:19 > 1:20:24sweetcorn. Get the maximum sweetness out of it. A little charred
1:20:24 > 1:20:24sweetcorn. Get the maximum sweetness out of it. A little charred like
1:20:24 > 1:20:32this. So, look at that. Lovely, lovely sweetness.
1:20:32 > 1:20:37Dumplings, Anna is making them there with the self-raising flour and the
1:20:37 > 1:20:43chives with butter and they are poached in the turkey stock. The
1:20:43 > 1:20:55lovely turkey oysters. Jason is cutting up the mille pois.
1:20:55 > 1:21:01I have never had these. And the turkey oysters. I will poach
1:21:01 > 1:21:06them and then grill them for maximum flavour and it keeps them really
1:21:06 > 1:21:12moist. So a little water. Now, turkey oysters for me are the best
1:21:12 > 1:21:24part it is the brown, succulent meat hidden beneath the wing. In French
1:21:24 > 1:21:28they are called solilace. It means that only fools leave them. So you
1:21:28 > 1:21:37would be a fool to leave them. So this Christmas, everyone will be
1:21:37 > 1:21:40turning the turkeys upside down and looking for the oysters.
1:21:40 > 1:21:45You can get them from your butcher but you will have to ask for them.
1:21:45 > 1:21:54Oh, that is a little bit hot! That is very hot! We have V earthquake
1:21:54 > 1:22:01ises uvius!I feel like I have given French food a bit of a bad wrap. Can
1:22:01 > 1:22:08I say to everyone at home, that I love French people, I love the
1:22:08 > 1:22:15French language, I actually got a B in nigh GCSE. So I have been there
1:22:15 > 1:22:20too, so pulled that one back. Thank you, you are forgiven.
1:22:20 > 1:22:30I don't want to disstress you... Right, all the gas is off!We will
1:22:30 > 1:22:33switch it off and then hopefully get it back on.
1:22:33 > 1:22:39Talking of Emergency Services... Oh, it's back on. And you are doing a
1:22:39 > 1:22:49show?I am doing a one-off special, for ITV. It is called: A Night With
1:22:49 > 1:22:54The Emergency Services. So I can deal with this. But it has about a
1:22:54 > 1:22:59tough year. There have been horrible events this year. It made me think
1:22:59 > 1:23:03where would we be without the incredible men and women of our
1:23:03 > 1:23:09Emergency Services. So we are doing a show to celebrate them. There is
1:23:09 > 1:23:14so much talent and personality. I forget that they are behind the
1:23:14 > 1:23:21uniforms. That you forget that these are people with hopes, dreams,
1:23:21 > 1:23:25aspirations and families. So this show is celebrating the talent and
1:23:25 > 1:23:30the people in the services. So there are opera singers, dancers, and
1:23:30 > 1:23:35illusion mists, they are all people that work within the Fire Brigade.
1:23:35 > 1:23:40So an incredible showcase. So you are finding hidden talent?
1:23:40 > 1:23:46Yes. It's is show, the strap line is a show by the services for the
1:23:46 > 1:23:51services. So, a lot of fun. I actually became a fireman for a day.
1:23:51 > 1:23:58Really?So, I'm ready. Well you're tall enough.
1:23:58 > 1:24:04That's for sure. Did you do anything special? Putting fires out. Or doing
1:24:04 > 1:24:09anything glamorous or did you just get dressed up?No, I did. I went
1:24:09 > 1:24:14into a room with the breathing apparatus. It is really
1:24:14 > 1:24:18claustrophobic with everything on. So an incredible experience.
1:24:18 > 1:24:23And talking about dressing up, how about dressing down?I know what you
1:24:23 > 1:24:27are getting at. I can feel a new hashtag coming on. Ladies and
1:24:27 > 1:24:36gentlemen. Hashtag the real full Monty with this gentleman.
1:24:36 > 1:24:45The hashtag that has started is Michel Roux Lycra!I love that I did
1:24:45 > 1:24:52a project called The Real Full Monty. It was about raising
1:24:52 > 1:24:55awareness for testicular cancer in men. I was written in. That was
1:24:55 > 1:25:02scary!Who else did it?It went down remarkably, actually.
1:25:02 > 1:25:10What a surprise!It was the real full Monty. Everything. We threw the
1:25:10 > 1:25:16hat away. Who did it with you?Elliott Wright.
1:25:16 > 1:25:24Wayne Sleep. Mark Foster. It was a great cast. The people loved it. I
1:25:24 > 1:25:28had people tweeting me saying that they have sent the husbands off.
1:25:28 > 1:25:34People went to get checks and people did find signs earlier. So we like
1:25:34 > 1:25:39to think that the programme saved lives.
1:25:39 > 1:25:44So really worth doing?Yes. I have added a little olive oil to
1:25:44 > 1:25:51this. So this is pure spinach, very lightly cooked. Don't overcook it,
1:25:51 > 1:25:57or you lose the vitamins and the colour. This is a lovely green it is
1:25:57 > 1:26:01cooked in the turkey stock. So nothing goes to waste. It is what we
1:26:01 > 1:26:05were saying earlier. Being a dancer, I'm sure you look
1:26:05 > 1:26:10after yourself. You are careful of what you eat, a special diet?No, I
1:26:10 > 1:26:16think everything in moderation. I don't like the fads. I don't like
1:26:16 > 1:26:22being extreme. I think you have to live life. That means enjoying food
1:26:22 > 1:26:28and a bit of everything. It's not special. But I'm aware. I try not to
1:26:28 > 1:26:32take in too much rubbish. I think that is so important. A
1:26:32 > 1:26:41balanced diet. SnowHave you ever drunk alcohol?But it take as lot to
1:26:41 > 1:26:51affect me. I am a walking tree. We are basically hobbits down here!
1:26:51 > 1:26:56This is really, really healthy and nutritious.
1:26:56 > 1:27:02That looks gorgeous!Here we go. So, your background, your dad was a
1:27:02 > 1:27:07boxer. Did you think of going into boxing?He wouldn't let me. He said
1:27:07 > 1:27:13"no". And your mum was a ballerina?Yes,
1:27:13 > 1:27:23the Royal Ballet. That is the mix. You look a bit like Joshua.Oh, yes,
1:27:23 > 1:27:29thank you. And it is family affair?Yes, my
1:27:29 > 1:27:33brother is in it. But some of us have known each other for 22 years.
1:27:33 > 1:27:39It's been going for a long time. Wow! So that is finished plating.
1:27:39 > 1:27:48There is extra turkey there for you. The spinach soup, the turkey oysters
1:27:48 > 1:27:56and the grilled sweetcorn on top. It is really meaty and turkey is not
1:27:56 > 1:28:05just for Christmas. So, the wine I have for you here is
1:28:05 > 1:28:10the ASDA Extra Special Lugana. This is from further north of Italy. I
1:28:10 > 1:28:15think it is really great. Especially with the spinach soup as much as
1:28:15 > 1:28:19everything else. I think that this works really well.
1:28:19 > 1:28:23everything else. I think that this works really well.
1:28:23 > 1:28:28This is great value, £8.98 from ASDA. It goes with the lightness of
1:28:28 > 1:28:32the dish. And for Ashley and myself, we have a nice green tea. Another
1:28:32 > 1:28:42one!You can't go wrong. That is gorgeous. Healthy and delicious and
1:28:42 > 1:28:43I avoided the real oysters.
1:28:43 > 1:28:45Healthy and delicious and I avoided the real oysters.
1:28:45 > 1:28:48Well, that's all from us today on Saturday Kitchen Live.
1:28:48 > 1:28:49Thanks to all our studio guests Anna,
1:28:49 > 1:28:50Jason, Jane and Ashley.
1:28:50 > 1:28:53All the recipes from the show are on the website,
1:28:53 > 1:28:54bbc.co.uk/saturdaykitchen.
1:28:54 > 1:28:57Don't forget Best Bites with Matt tomorrow at 9.30am on BBC Two.
1:28:57 > 1:29:03Have a great weekend. Bye!
1:29:04 > 1:29:05It's FA Cup round two,