26/11/2016 Saturday Kitchen

Here's your weekly fix of fantastic food!

Live in the studio today the inspirational Jose Pizarro

bringing us his vast knowledge of Spanish cooking and the

captivating Sabrina Ghayour who's tempting us with more

Good morning. Good morning. How are you? Nicely relaxed got my

little coffee. Jose, you are cooking first, what do you have? I am doing

pan fried hake with sauteed wild chanterelles and sage Swiss chard

stew with pimenton. Very nice.

OK. That is your mother's recipe right? Do you do a lot of home

comfort cooking? I have to. That is what everyone wants.

Soulful. And that is your cooking? Yes it is,

and I'm doing three dishes. Of course you are! I am doing

vine-baked feta freekeh salad, with tamarind honey prawn Suffix s.

Very nice it looks beautiful. It looks like we are going to be busy.

You're going be to be busy! I just read the words!

And we've got some terrific clips from the TV archive with Rick Stein,

The Hairy Bikers, Ken Hom and Tom Kerridge

Our special guest today is an actor and a comedian.

He's doing a bit of both at the moment performing

stand up and filming a Jonathan Creek Christmas special

for the BBC, but I am delighted he's made time to be

APPLAUSE. How are you? I'm very well.

Good to see you. Thank you for having me.

That's right all right! Thank you for turning up. Always good stuff!

And I've not had breakfast. I'm starving myself as I know there is

lots of food coming. Good.

And you are a pescatarian? Yes. I don't eat meat.

Why is that? I don't like to eat the sheep running in the field. I see

them slashed and bleeding! Bleeding!! Right! What is your food

heaven? I like on holiday, being in India, getting the street food from

India, Vietnam. What I don't like is aubergines.

So we are doing street food. Not outside! As it is cold! Yes, we

are going to do it here! Going out into Battersea! So, we are doing

Indian street food... Or a cheese sandwich on the roadside.

Pan evenis, they are my bug bear! You don't like them. When they

squash your food with those hot things? No.

For your food heaven I am going to make you a delicious dish

I will make a "Gobie 65", which is a Goan inspired dish

of deep fried cauliflower in a spicy batter, with cucumber and cashew

nuts mixed with yogurt and spices and serve

Like the sound of that? Well. You're good! I only want it if it's

in a bag! We don't have a Tandoor oven.

But if hell gets the vote, I'll make aubergines three ways!

First a Baba ganoush with roast aubergines

and mixed with the garlic, lemon and tahini.

I wondered why interest was so much cooking oil down you! What is baba

ganoush? It is aubergine, mixed with tahini, lemon. There is lemon in

there. The music has gone, I am way behind!

It doesn't matter. It is live TV. Parsley? That is my second worst

one?! Yes, that is why it's hell! Wow, this is out of control already!

Next, marinated aubergines with lentils and finally aubergine

fritters with parsley, chilli, lemon and salted ricotta.

And more parsley! Right, OK. Phew!

But you'll have to wait until the end of the show to find

If you'd like the chance to ask any of us

a question today then call: 0330 123 1410.

I'll also ask you if Alan should have his food heaven

But if you're watching us on catch up then please don't ring

You can also get in touch through social media

Phew! I'm exhausted! Are you? Imagine how I feel! Right, you have

a drink, we'll make you some food. Right, Jose, don't give me too much

to do, I am very tired now! I always make your life very easy.

We are not in a hurry. Take your time. You will be very busy later,

just enjoy! Oh, wow! Where in Spain are you from, Jose? From the

south-west. I tried to learn Spanish. It was

going very well until the Spanish person spoke to me, and it all went

wrong. I can only understand Spanish if it is spoken by a non-Spanish

person! So, I will pepper the fish. You chop up the vegetables.

The Spanish love fish? We love hake. My mum always cooks hake a minimum

once a week. Really? And it is also used as a

celebration dish? Yes. It is so versatile.

You can butter it, like we are going to do today. You can poach it, roast

it. Imagine the whole hake in the oven. Lots of potatoes, lemon,

anchovies. Have you ever done it when you put

the tail into its mouth? No... ! I'm not being weird, that is an actual

thing! Do you do that with cows as well?! No. We love hake in Spain. We

take all the hake from Cornwall. Yes, you do. I tried to get it last

year around Christmas time, New Year and you had had the lot! You had had

everything! And the prices were through the roof! Somebody told me

it was a celebration dish in Spain around Christmas time? My mum makes

hake always for Christmas Eve or the whole sea bass.

Nice. So fish is a huge part of the dieth for that time of the year.

And the fish and the mushrooms? I love that earthiness with the

mushrooms and the fish. Is that common? It is not common. But I saw

this recipe in the Basque country when I was researching this for the

book. I really love the flavours. They go so well together. And the

hake here, it takes all of the flavours.

It makes it so lovely and moist. That is what we're looking for. We

don't want to overcook the fish. So just sweat this, no colour in the

onions? No. No colour. And here alongside the hake is the lovely

onion. You know in Spain, we don't have green chard.

What is chard? This. Is it like rhubarb? It is nothing like rhubarb.

It is just a very thick leaf. It looks like rhubarb.

It doesn't look real. I know it looks beautiful. It's like

the Day of the Triffids. Don't be bad! My mum always says not

to play with the food! Beautiful. What have you been working on at the

moment, then? A few projects on the go? A few projects.

A new concept that we are playing with.

A new book. Yes? Yes, I'm researching for the

next book about Catalonia. And that's it. And just enjoying what I

do. Just cooking.

You went to Spain recently to research or was it a jolly? It is

always research. Always. Is that making it tax deductible? We

went to see many people. Peter Gordon, many more. Just not me and

Matt! It is the farm people. Farm people? I don't know what that

means. Anyway, Pimenton. Nice and hot and

spicy. The Spanish cooking is all about

simple and tasty ingredients? It is so simple.

But with lesser ingredients it would not be the same? When you have

something like this, a beautiful piece of fish... What more can you

ask? Right, let's get some colour on this.

And Jose, assuming you have depleted our national supply of hake, as it

is not always available in supermarkets, what other fish would

you recommend if you could not find hake for this? Cod. Simple as that.

Or salmon. Salmon, really? Oily fish? Yes, oily

fish. But I will say, in January, when the

Spanish people don't take all the hake from here, you must try it with

the hake. Are you making crisps? These are

going into the chard? That is going here.

If you'd like to ask a question then give us a ring now on:

Calls are charged at your standard network rate.

What is the standard network rate? It's ?1! A quid. Right, where are

we? Right, we have the mushrooms. We are going to add the stock. What

kind of stock? It's a fish stock. When the hake is ready. We are going

to move the hake with the mushrooms. So just cooking it and then let it

finish with a little steam? It is important always to cook the fish

with a little steaming and then serve.

Often I cook it on the bone. Would you cook it on the bone? I prefer it

on the bone. The flavours... It will be more moist too. A piece like

this, it is for yourself, so you don't cook the whole kilo of hake.

OK. And with the potatoes, how long does

this take? 20 minutes. But we are live TV, so we have

everything almost ready. Yes.

So, the hake, do you salt it beforehand? Yes, with salt and

pepper. You don't pre-salt it? No.

Right, we have a minute left. One minute left. We are going to add

the chard here. Are the handles hot on the pans? The

eight minutes go so fast! Mamma Mia! ! That is gorgeous, look at that.

The stock in here, chef? Yes, please.

All of it? That looks great. Salt and pepper there? Yes, I have. I

will check it. Yummy, yummy.

Yummy, yummy? Yes! You don't laugh at my English! So, you don't use

rapeseed oil? No way. What oil do you use? Olive.

Spain are the biggest producers of olive oil in the whole world.

Is it Are they? Yes. Oh, weird. He has suddenly put it in

a thing... It is steaming. This is because of you we are doing

all of this today. Because you love fish.

I wanted to do Iberico pork but they said no. That means I'm being good

to you, so do it nice with me, please! That's it. Lovely.

You will love this. That looks perfect to me.

Some more olive oil! I'm giving the fish as much time as possible.

OK, pile in the mushrooms, the fish. Happy with the sauce? Happy with

that. The sage is unbelievable. Beautiful flavours.

Finish it off. Some olive oil.

So remind us what that is? We have pan fried hake with sauteed wild

chanterelles and sage Swiss chard stew with pimenton.

Beautiful! OK, let's go, looks very, very nice.

Here we go. Here we go, tuck in. You said you didn't have any breakfast!

About half a loaf of bread as well. This is what you would do at home?

Yes. So important when you bring people home to make something

simple, something that tastes amazing. Easy and quick, to enjoy

with them. I don't want to spend all my date joking in the kitchen. --

all my day cooking. Do you have a name for dipping bread in juices?

The Italians and Iranians have different words for it. We say rude!

Dipping your bread in the gravy. Have you had a chance to try it? The

mushrooms are absolutely delicious. We need some wine to go with this.

Well, Jose's handsome hake needs a wine to go with it,

so we set our newest wine expert the challenge.

She's an award winning Master of Wine, who's

been a top wine buyer, and holds The Madame Bollinger medal

So let's join her in Faversham in Kent, to make her first

This week I've come to Faversham, before I pop into town to choose the

wines I have come here to the marshes to take a look around.

Jose's wonderful winter warmer deserves a wonderful wine to match.

With this dish you could go with a white or red wine. If you want a red

wine, this Rioja is both Palette and purse is pleasing this even though I

was expecting a red wine to go better with this dish it was a white

that stole the show. I've chosen the Bellingham wine. This is made from

old vines and that means the roots go deep into the soil and produce

high-quality grapes and make an intense wine. This really is a happy

wine, it makes me smile, it's so delicious. Notes of pineapple,

cinnamon sprinkled in for the time spent in French oak and lovely notes

of honeysuckle as well. It is the texture of the dish that worked so

well with the hake, comedy spicy oak with those mushrooms, but the thing

I wasn't expecting about this wine is it is the physical temperature

that works so well with that punchy pimento stew. Jose, I really hope

you love it as much as I do, Cheers! Cheers, nice to see a new face. It

goes so well. You think? Spicy from the paprika, the mushrooms, sage

altogether just go perfect. Happy, happy food, happy punters. It's a

bit early but... On the other hand! LAUGHTER

It's the weekend. Exactly, there's no rules on Saturday Kitchen Live.

Good match? The whole thing is working very well, even the rhubarb!

I thought it was lovely, a delicious dish and a perfect wine pairing. You

are cooking in a minute, what are you doing? Tamarind Honey prawns, a

freekeh salad and then a fine baked setter. Heaven forbid how you are

going to twist it, I'm petrified! Aren't we all? I will be completely

drunk by Ben! A loose cannon. There is still time for you to ask the

question. Just call: Time now to join Rick Stein

on his foodie journey around Spain. He's ventured into Catalonia this

week for a fabulous feast! so now Catalonia, and its moment

like this when I realised I can't live without seeing this the. It so

important to me. I've been longing for this moment ever since we left

the mountains of the Basque country. I've been invited to join Rafa and

his restauranteur friends in a quiet cove with a heady sense of warm

olive oil and garlic. I can remember coming through this part of Spain in

the 60s. It was all like this, really, memory, of course. A lovely

day, nice people, lovely food, real food. I'm going to see how they make

salsa for the first time. All the magic of this famous sauce takes

place in a pestle and mortar, crushed garlic, almonds and fried

bread cooked until crisp in olive oil, and then fried livers, monkfish

livers, which is really important when you use a salsa in a fish stew.

That is all smashed up in the mortar. Now they tear off fresh

parsley and at the fried bread. I think this what cooking and creating

flavours should be all about. When I arrived I sort of martyrs are on the

barbecue, skinned and pulped most satisfyingly, and then the roasted

the Mestalla peppers. That in all its golden Catalan glory is a salsa

remains go. Rafa, my host, starts to make another Catalan dish. Toasted

in a pan with oil and garlic until they become golden. In another

corner of this fisherman's how a mate of Rafa's barbecue the season's

new green asparagus. And now for the all-important fish stew, chunks of

monkfish dusted in flour and cooked in olive oil. They are all friends,

restaurant owners, I think one has a disco, and one of them cooks just

around the corner. But what I really like about it is they are all good

books, so I am picking up tonnes of stuff and I know everything they

cook will be the best possible dish, so I'm very excited. Once the fishes

ride and put to one side the panellist deglaze with fish stock

and in goes some paste, all mixed together and immediately goes

through the sieve to get a smoother sauce for the stew. Finally the fish

goes back and remember, they have chosen fish which Rafa refers to

with a word that means it won't break up in the cooking.

I've just been talking to Rafa and he same dishes like this, these fish

dishes originated from the fisherman. Basically they would come

home from C, sorted the good fish the market and kept the little ones

to make a stew for themselves and they would boil up, sometimes in sea

water, whatever was available, olive oil, garlic, tomatoes, sometimes a

pinch of saffron and that would be a dish. Now they would fetch big money

in top restaurants. Finally, it's time for lunch. Late even by Spanish

standards! This is traditionally served with a fiercely garlicky

mayonnaise, which works so well with the pasta that has soaked up the

good fish stock. Excellent! Really good. Rafa has

just said what is lovely about cases like this is not just the food, but

to be here with all his friends. They love his cooking as well! After

eating it was time for the fish stew, which has been cooked with

that fabulous Romesco sauce and it didn't disappoint. With great fruit

like this, everyone got into the celebratory spirit. It may be to do

with all the wine they had while making lunch, but in this part of

the world, next to their love of food, it's football and there be to

do with all the wine they had while making lunch, but in this part of

the world, next to their love of food, it's football and their

beloved red Barcelona. -- beloved Barcelona.

Where ever there is some, their celebration. Further south in

Catalonia they hold the biggest snail festival I've ever seen,

thousands of people travel from miles to celebrate their passion for

the humble snails. I'm very pleased that the Spanish's love of a good

party extends to snails because I love snails. Before I'd come here

I'd only had snails the French way, cooked in garlic butter and parsley

but I lost count of how many different ways they cook them over

here. I'm just beginning to get the hang

of eating these snails, because you have do just twist them out of their

shell. And then pinch the last bit off. It's not, it's not anything

nasty but it's not as nice tasting as the main muscle. Raphael was just

saying there's going to be 12,000 people eating snails here today. I

mean, I wonder how many you'd get in the UK. I'm not knocking the UK, I

don't mind that people don't like snails, but it just seems to me to

be so wonderfully Spanish, that you can get 12,000 people coming here,

drinking, enjoying themselves, eating snails. I mean, where else in

the world? Isn't there something a bit special about a country, where

12,000 people come to eat snails together? I think there is.

Now, this is what I like about Spain. They actually love being

together in a crowd. It seems the bigger the crowd, the happier they

are. Here there are thousands of enthusiasts, who don't necessarily

know each other but are united in their love for the humble snail.

Salut! Thank you.

Back to the cooking, Rick cooked a beautiful Spanish stew before the

snails... I love snails, maybe we should have done something with

snails. I'm going to do a fish stew, very quick, some beautiful fish

here. Here I have some nice fish stock with prawn heads, which is why

is that colour, giving it deep flavour. We have a chat about Little

Victories. My one-year-old eight snails the other day. Straight from

the garden? He found it in the garden. Was that true question is

yes, by the time we got to him, just had to shell left. Did he like it

Martin Gould his face stays the same no matter what he's eating, you

can't tell, his inscrutable. I remember my feeding my daughter

salty anchovies and she loved it. Most of their food is quite dull.

What are those things call, miniature gherkins? He likes those.

That is quite middle-class! LAUGHTER We didn't have them growing up.

Congratulations on your new DVD Little Victories. I watched it last

night alone in my hotel room and it's very funny. Good, thank you.

Especially the bit about bad parenting, haphazard parenting, I

think it's fair to say! You have to make it up a bit as you go along,

parenting. Halfway between nurturing them and slaughtering them, I find.

Somewhere between the two. At all times. Like eating free range snails

in the garden. Listen, your humour, I think it comes from quite a dark

place, without getting too heavy. Was that your natural protection, is

it worth? I don't know. I wasn't funny at school. People say, were

you funny when you were growing up? I wasn't, but I always liked humour,

joke books and sitcoms. I think it was a bit of an escape for me. But I

can never remember jokes, disappointingly! My kids, my two

older ones are five and six and about to get their first joke books.

What are you doing with that egg? Taking the yolks out. I think you

should do it with gloves you get in the petrol station! I was put them

on. I'm the only person I've ever seen with a glove on in the petrol

station, people look at you like you're not a real man. The plastic

one? We'll have diesel cars now because we don't want our to

breathe. Their lungs are all clogged up but at least their hands don't

smell! LAUGHTER Going back to your stand-up, which

is why you are here... Is it, was it quite scary going from, doing the

TV, which presumably Q why is pre-recorded, to a live audience

question I did stand up for a long time and then I didn't do it for

about ten years. I got back into it and I found when I was in my 40s,

you've got bit more life, you've got a bit more to say. My mum passed

away when I was young, my father is the unwell at the moment and my kids

drive me mad and you start to talk about all the subjects and the

audience who are looking at you nodding their heads because that is

their life as well. I suppose you can stand up there and say it

whereas we think we're not allowed to say it. Yes.

I did a story about my little one banging her head, you may think that

is cruel. But that is the part where people were clapping.

She got a cycling helmet in the shop and fell over and banged her head in

front of the helmet! It was one of the funniest things I had seen in my

life! And then ironically, once I got her this thing, she would never

put it on under any circumstances! She would cry, "it is in my eyes",

and I would whack it on her head! Let's go on to Jonathan Creek.

That was the main stream? It has been 20 years. I never thought it

would go on for that long. 20 years?! The last one got 9

million viewers! It is very gratifying.

To make something and so many people watch it. It is not always the case!

This one is spooky? It is very spooky, and Jonathan Creek himself

is in considerable danger. It is still funny too, as Warwick

Davis was in, he plays a vicar, he is hilarious.

I think it is a bit like Scooby-Doo for grown-ups! OK... ? You are the

magician... Yes, yes, there is no magician in Scooby-Doo but carry on.

We also have no dog but carry on! You know what I mean?! No, I don't

know what you mean! But I would very much like to unmask a janitor! I've

been saying that for years! Bring me your janitor and I shall unmask him,

or her! OK, back to the food. In the pan is the various fish at

different stages of cooking. There is a little garnish of chickpeas and

spinach here. In this pan I am reducing the fish stock with

saffron. That will be the base. This is my roux, spicy mayonnaise. That

is pretty much it. Matt, what

is in your roux-type, spice? She wants to know the spice? St It's a

bit of harissa! That's a northern African chilli piece.

That's it. Steering me through my food.

What do you call a Spanish fireman Jos-A! What do you call a second

Spanish fireman? I don't know? Jos-B! Well, it is 10.30am on a

Saturday morning, so let's stay away from those jokes! It is a joke for

kids. Let's fit it in! Right. I was worried you may be a little

bit quiet this morning! To be honest.

I'm not hungry, actually! Right! Right, back to the QI. You are... I

love the way you say you are plating this up. It is not "while I'm

plating this up"! Back to Q le QI, you were the fall guy? I was, I did

not realise that until series four. Is that something that you and

Stephen dreamt up? No, Stephen dreamt it up! To make him look

clever! You know that thing, you don't know who the Patsy is, and

it's you?! That was me. Do you mind that? I don't mind. One

time Stephen did come to my dressing room to apologise but no. I had a

lot of fun with Stephen. Oh, Wow! That is amazing. How come you have

done that in five minutes! Sandy is a joy, she is the perfect person to

take over from Stephen. Long may it continue. Now, what am I eating

here? Fish! Lots of nice fish in there, turbot, mullet, squid, some

roux. You have the nice thing that they

have in paella, what is that called? Saffron.

And chickpeas out of a can! You CAN do it at home! All available in a

convenience store near you! Right, what could I be making for Alan at

the end of the show? It could be his food heaven,

Indian Street Food. I am going to make you a delicious

dish of Goan inspired First I will make a "Gobie 65",

which is deep fried cauliflower in a spicy batter, then I'll make

a dish with cucumber and cashew nuts mixed with yogurt and spices,

and served with flat I have never been out of breath

doing this show before! But if you get Hell it will be

Aubergine three ways! roast aubergines mixed

with the garlic, lemon and tahini, marinated aubergines with lentils

and finally aubergine fritters with parsley, chilli,

lemon and salted ricotta. But we'll have to wait

until the end of the show Right, time now to catch up with Ken

Hom and his exploration of China. This week, the journey is coming to

an end, so he has made time to stop by and see his family and he has

made a fantastic feast. This farm has been in the Hom family

for five generations. It's where my father grew up. Today my cousins

grow vegetables and race poultry here for their restaurant in town.

On this occasion, we're cooking together to celebrate my

home-coming. This is what we call a family

affair. Everybody pitches in. They do their thing and help.

If we don't do that, we're not going to be eating. Everybody wants to

eat! My cousin is making his signature dish, which have never

had, which is sweet and sour goose. The goose is fresh from the farm.

Once it's coated it soy sauce to give it colour and flavour then my

cousin deep-fries it. What that does is it seals the skin

so when he cooks it, the whole thing does not fall apart.

He's braising it in a thick sauce, made of rice vinegar, Chinese tomato

ketchup, cane sugar and salted preserved plums to give it the sweet

and sour taste. Then he covers it and slowly simmers

it until it's done. That will take one hour.

While it cooks, I'm making better melon with black bean sauce. This is

the great thing about cooking like this.

The family all chips in and helps you do the prepare which is great. I

love it. This is bitter melon. It's quite

delicious. You can get this fresh everybody where now.

It's in Chinese supermarkets. You need to take out the inside. It has

a bitter, quite nice flavour. She like it is. But I'm cooking this

as my mum used to make it often. I would walk in the door and I would

hear the wok sizzle. And I would hear all of the food going into the

wok. So by the time I washed my hands and everything, the food would

be on the table. In a few hours we are going to have a feast here! I'm

making a full-flavour black bean sauce, to go perfectly with the

melon. This is classic, garlic, ginger and

black beans. I think this is the flavour that people who are outside

of China are probably the most familiar with.

These are the famous black beans that the world loves.

We take the vegetables and blanch them. It helps to give them a

cleaner flavour. I'm decreasing it.

Garlic ginger and the black beans. Then add spring onions, mild red

chillies and rice wine. Next, add the bitter melon pieces

and a splash of water to tenderise them.

Mmm... A little bit more cooking. Just a little bit of sesame oil.

It gives a nice sheen to that. My cousin is serving the goose in

the traditional way - chopped. Tell me if that's not beautiful.

Oh! They're all having a little booze! Well, I think the most

touching moment is not only seeing my family but how we are actually

united by our culinary passion and the fact I was able to cook and

share food with them. I thought it was the best part.

This is absolutely beautiful. What I have learned is a little bit

more of my family puzzle. I learned more about my mum and dad meeting

and how it was love at first sight. I thought that was quite touching.

In many ways I felt I should more or less sacrifice her life for mine.

But still, hearing that, she did have some moments of happiness.

What actually makes me happiest coming here is to see in reality how

the changes in China is reflected in my family. They're welfare has gone

up, they are optimistic, they are looking with hope to the future.

It's pretty fantastic. Bye-bye.

That looked like a great trip. Let's hope Canadian Ching head off on more

adventures soon. Still to come on today's show -

Tom Kerridge is making He's preparing beef fillet,

with the best Yorkshire And it's almost omelette

challenge time... Can you both pluck up HEN-ough

HEN-thusiasm to find your speed and skill to make the fastest

omelette ? battling it out EGG-ainst And will Alan get his food heaven ?

Indian street food - Or will it be hell -

Aubergines three ways? We'll find out at

the end of the show... Right, on with the cooking. Sabrina,

we are doing three dishes? Yes, yes, yes. We are eating three dishes.

I was eating the dried can berries, delicious! Yes, dried cran bless,

onion, dill, and pomegranate molases. I am making the freekeh

salad. This is quite in vogue at the

moment? It is. It is delicious. Freekeh is young harvested green

wheat and it is smoked. It is a common Palestinian ingredient. It is

absolutely delicious. We have some cooked off here in advance.

How do you cook that? I boil it for 20 minutes, that will do the job. It

ends up like this. That is lovely. And thus it begins.

One minute you can't stop him talk, now it is a one-word answer! I will

open up the vine leaves, if you don't have the vine leaves, you can

use foil lined with baking paper. We are using that to bake the lovely

feta. The vine leaves keep it moist? It is

just a vessel to bake it in, really. Yes! We are marinating the surface

of the feta. So I have thyme leaves, garlic oil, and Turkish chilli

leaves, known as pul biber chilli flakes.

What flavour is this pepper, is it worth hunting out? It is milder than

the Chinay flakes we are used to from the supermarkets. Nicer if you

don't fancy the massive punch, and it does not have seeds, so it is

kinder. I put it on everything. If you leave it, I will chuck it in an

omelette in a minute! It might win! And it will not blow your socks off

as the cheese is creamy and rich to hold the flavour really well. And

then lots of thyme. It is a herb you don't want to go nuts with but on

this recipe, go nuts. You can change up the flavours to soumac, orange

zest, if you don't like the chilli and then wrap it up.

So it is bog-standard feta? Yes, bog-standard.

For a grade A, I prefer to eat that as it is. Will it say that on the

packet "bog-standard"?! No, it will not! So, the feta is into the oven

for about 20 minutes. Somebody on social media said can

you wrap it in cabbage leaves? It gets a little wet to be fair.

You use olive oil? You can use olive oil, to be honest. Traditionally in

Iran we don't have a massive production of olive oil like Spain

do, the world's biggest producers, I like using rapeseed oil a lot

because that's our biggest oil here, those beautiful fields, those yellow

flowers, so I do like using a good-quality rapeseed oil. Some

brown sugar here and some honey. I've got tamarind paste. This will

give it a lovely pukka of flavour. Don't worry if you go to the

supermarket and it doesn't look this dark, it has a varying degrees of

colour. What about quality? You could get tamarind pods if you

wanted to but this is great. You've just got to use what you can get. It

doesn't matter if there's a little variation in flavour. I've got a

little bit of July oil to add a gentle kick to it and lastly I'm

going to crates and garlic into there. Do you do a lot of research

into... , do you go on travel to find recipes? I do, I travel

absolutely loads because I love it. It's up there with my passion for

food and you learn a lot about what people eat and how they eat and more

importantly that trend for hospitality is such a thing in my

culture. I do travel a lot and it inspires me to come up with dishes

which are bit more in my remit so to speak. These dishes? They are little

less traditional, if you like. Look at these. I've got big, massive

prawns for you. If you can't find these, that's fine, you can use the

small ones from the supermarket, just cook them a little bit less.

Just get the marinated. Because it's dark and sticky it will burn, but

that's OK, because that's part of the character of this dish. We are

done with this? Yes. I'm just going to get my tongs. Shall I get the

feta out? Yes please. He's already done it, already sliced the spring

onions! Will get a bit of coriander ready for when the prawns are done.

I will leave that there. Beautiful. That's going to buy blankets sticky

and almost look really dark and almost burnt but I promise you it's

not. No oil going in? It's gone into the marinade. It's important you put

some oil in their otherwise it will wreak havoc! Are these sort of

dishes you do, you do a lot of teaching? Yes, I do a lot of

teaching. I like to teach the people, cut through all the fear of

what people perceive the Eastern food to be. I think sometimes

because something might have a bit of a foreign name it might scare

people. But like a tagine is just a stew. You like that Alan? I like a

tagine. You are very quiet. The way you pronounced Allman 's gloomy! --

almonds. If you would like to try Sabrina's or any of our other studio

recipes you can visit our website. Lovely. So, if we get a little

spatula, there we go. Get that feta, lovely, onto the plate. You can eat

the leaves on the underside because they are soft, but when you open it

it is like unwrapping presents, it's quite tricky. More importantly it's

cheap and cheerful to put together and really delicious. Although, I

know you will be the judge of that! Yes. It sounds like you're trying to

persuade me. The larger the prawn, you have to make sure they are

cooked properly. That's it, that will do the job beautifully. If all

that caramel starts catching would you chuck in some water? To be

honest we want that. If you look at the planet is bubbling up as the

sugar starts to burn. That is what you want, you want it to coat it so

becomes dark, almost brown, black and on the outside. It's really,

really lovely. How do you know if the prawn is cooked in the middle?

It is completely opaque and white. If it is still raw it will be less

opaque, not brilliant white but a bit more grey, typically. We won't

give you raw prawns, don't worry! Summer on Twitter said can you do

this with longer steam? Yes, but a smaller reward because there is not

that much flesh. Half of their joy is to suck on the shelves and have

the flavour, you know! -- the Shells. What you call a lobster that

gets in the way? I don't know. A lobster-cle. A friend of mine, a

three-year-old made that up. Well done, you've done well! The salad,

the reason I've done this today is because it's the colours of the

festive season. It's so, so beautiful, I really love serving up

colourful food to people that simple and not fussy. If you're looking for

something for this festive period I would say this is a great salad, and

more importantly has bags of flavour. You are quite a feeder?

Jesus, I am. Every time you come on here, you don't under Cater. It is a

cultural thing for us in our culture, to feed people is to love.

It's not just my culture, of course, many cultures are like that. It is

very much about... If you are the cooked that takes the burden and

does the Christmas meal, you deserve a bit of TLC back. It's a hard job,

and you do it with the idea you want to feed people and show them a

wonderful time. I love feeding people. Doesn't happen in your

household question mark I had a girlfriend in the 80s and have

mother would invite me for Sunday lunch, it was so delicious. She'd

given me so much you couldn't move and then she'd go, I've beaten new!

A little bit aggressive there. LAUGHTER

All we are doing to the prawns... Some toasted sesame seeds, some

spring onions. That looks beautiful. And coriander. What are they?

Tamarind Honey prawns, feta and a lovely freekeh salad. Beautiful!

Come on then, let's take it over. Are you ready for this? You still

have the fish in front of you. Wow, oh my goodness! Freekeh, I've never

even heard of freaky salad! It's very nice, I like a pomegranate

seed. Jose, doesn't share, you have to dive in all you don't stand a

chance. How long words the chilies cooked for? About 30 seconds.

Everything is going on around here! It is the big cheese considers safe.

Where is this feta from? From the virgin hills of barrel aged. Back to

Faversham to find out which wine Sam Caporn has chosen to go with this

delight from Sabrina. Sabrina, I love how your dazzling

Middle East and you love the dish combines so many different flavours.

With such a lot going on with the prawns on the freekeh salad and that

tangy feta cheese, and looking for a wine with lots of personality to

stand up for itself at your flavour packed Persian party. A really good

option would be this Casablanca Sauvignon Blanc. But I've got

richer, riper and more full-bodied wine. Let me introduce you to the

Yalumba Y Series Viognier. This grape produces wine Dzeko very well

with Middle Eastern and Asian dishes. Even though it's technically

dry, it's rich and full-bodied, almost oily and anxious. On the nose

and palate you get these lovely notes of apricots, peach and white

stone fruits and yellow plums as well. This really is apricots kernel

and this is what goes so well with the sesame seeds on those prawns and

also the blanched Ullmann 's -- Allman. You an assisted tear that

picks up the lemon rind and, and the whole dish. I really love this wine

and food combination and I hope you do too. How is that, anxious? I

think it's a tough job that picks the wind to match three different

dishes and I think she's done a fantastic job. So do I, what have

you do: -- what about you? Very good, I like it very much. I have

Australian family so I have to say something nice! This salad has got

something in it that tastes nice. LAUGHTER

Witchcraft! Allgood at the end, Jose? The food is just amazing. And

the wine very good. It's a shame we have to go on, I could sit here

eating. It's time to catch up with those

Hairy Bikers, Si and Dave. They're recreating another

one our favourite takeaways - We are cooking up an absolute

corker. Singapore noodles, it's a Cantonese creation that combines the

best of Chinese flavours with a little bit of curry. Our Singapore

noodles, our take on it is as this lovely line of pork. I'm going to

trim off the sinew and we have some prawns as well, so a pork and prawn

vibe and very lovely. I'm going to prepare that and prepare the

marinade. I will trim this sinew of this. The pork on this is a bit like

the pork you get in Chinese food that has that red frill around it,

but there's no food colouring in this. All the flavour and none of

the chemicals. Let's talk noodles. You can use edible rice noodles as

long as they are the really thin kind. Soak them in hot but not

boiling water for about three minutes and then they are ready to

use. I'm going to prep this lovely marinade, very simple. Three

tablespoons of soy sauce and two of sherry. You can use the leftovers

when the vicar's gone home. Finish it with two teaspoons of soft light

brown sugar and some five spice powder and give it a good stir. I'm

going to put the pork loin into that marinade, coat it and leave it for

about half an hour. What will happen is the meat is going to open up

slightly and draw all of those lovely flavours into it. So when we

cook it we should get that lovely red bit around the edge, it's

lovely! While its marinade in, train your noodles and dress them with a

little glug of olive oil to stop them sticking together. That's half

an hour. It has change colour and appeared to have absorbed some of

the marinade. Lovely. Next, drain the pork, place it in a baking tray

and coat it with oil. Into the oven at 200 Celsius for 20 minutes. Keep

the leftover marinade for later, you don't want to lose any flavour. And

that gives us time to do the next step. The big thing about Chinese

cookery as you get everything ready because you are cooking, the final

push is very quick, it happens quickly? Rocking and rolling!

Chopped one red onion, a bunch of spring onions and a red pepper. All

your veggies and everything should be the size to be picked up with a

pair of chopsticks. Mushrooms, gender and two cloves of garlic.

That's part of the wonderful thing of the cosmopolitan nature of

British food. The reason is you want that Ginger to persuade what is

quite a quick cooking process, so it's better to have it like that

than in chunks, in our view. It's interesting, because Chinese cuisine

has been part of our culinary heritage for such a long time, you

lose sight of what the real cuisine is, because it's been so Anglicised

over so many years, because it's been here for such a long time. You

mean like Singapore noodles?! Exactly. It's true. That's the

cosmopolitan nature of British food. It has its own identity now. It's

tasty. And to be honest, I love it. Once all the components are chopped,

it should be time to get the pork out of the oven. We are an! Lovely,

beautiful, look at that. That's perfect. About half of that in our

dish? Pasta I think so. -- I think so. And this, don't waste that

lovely fat, what we will do is stick that in the

Pan. Just going to put some heat into that wok, a little more oil. If

you're heating a wok, at this point we wanted over medium heat. What

we're going to do is staff write off these lovely shiitake mushrooms, the

onion and red pepper. Feels like a proper takeaway. I can say, it's the

future. I wouldn't mind that. Let's get staff rang. -- stir-fry. By

stirring and tossing them in the wok, it stops them burning and gets

them all While it is cooking I can prepare

the pork. Look at that. Juicy on the inside

but cooked through. So we'll cut that like so... Like so... Dave, see

all that juice? Yeah, I know. I'm going to nick a bit. Sorry. I

cannot resist. Oh, fabulous! Next, the ginger and the garlic.

Mix them in and continue to stir-fry for a minute or so. Keep an eye on

the garlic as you don't want it to burn.

Then add two tea spoons of madras curry powder. One more if you like

it hot, one less if you prefer it milder.

Oh, yes! Now it is starting to smell like the Singapore Noodles that we

know and love. In with the pork... In with the

pounds! These are just frozen prawns. Prove cooked. Nothing fancy.

Spring onion. Lovely. Look at that.

Look at the colours, though. Fabulous, aren't they? Yep.

And keep moving it around. So it doesn't stick to the bottom as the

heat is intense. Time for the noodles.

Right, separate them out. I put oil in the pan. And then mix it in with

the other ingredients. You may notice that there is no salt or soy

as we have used the reserved marinade and the meat juices to

dress with this. It will give us a bit more moisture.

Keep going at it. That's it. Kingy San, how about that?! Lovely.

Once the noodles are coated and piping hot, you're done.

Look at those. Dish it up and garnish with little pieces of

chilli. There you are.

Singapore Noodles. Via Kingy and Co.

Quick, easy and a fantastic fusion of flavours.

Succulent prawns and pork with a kick of kiting flavour. Well done

lads. Now it is time to speak to some of

you at home. First sup Scarlet from Manchester. What is your question? I

have been wondering if you have an idea to make my salads more wintry.

You could do a warm salad? Wintry salad? Eat them in the rain! The

kind of salad that I made today is perfect as it has cranberries, so it

feels more festive. But can use a red rice. Or you can use something

like freekeh or barley and roast off squash and make a dressing with a

little bit of orange juice, honey, a little vinegar and chuck in what you

have, apricots, herbs, nuts. That sort of thing echos the flavours of

the season. Nice. Or just add a few warm

ingredients, really. Happy with that? That's great. Thank you.

At the end of the show, would you like to see heavy heaven or hell?

Hell. Oh! It's not pantomime! Right, tweetsdz. Alan you have a couple of

tweets. I have a tweet from Chris Morris. I don't think he is from

Brass Eye. What is a decent marinade for lamb, other than garlic and

mint. Just the one leg of lamb. Not the other three. It is bad enough it

is one! Jose? I would use black ivives -- olives, garlic and pepper

and marinade it all over the leg and keep marinading for 12 hours. Then

straight on to the grill. It is unbelievable. All of the tastes

coming from the olives is stunning. Another one? Yes, David Beesley says

he picked wild mushrooms the other day, any idea what to do with them?

So, be careful, it is an extreme sport. You must know what you are

doing. It could kill you, the bottom line. But a lovely wild muchroom

recipe, you could do lots of things. It could be British style, pan fried

with garlic, thyme in there, bay leaf. Crack an egg over the top with

some melted on cheese. And toast? And you have the cepes in the

season. Slice them and then use very good olive oil, salt and pepper,

that is it. Eat them raw but only the cepes.

And now back to the phones and the next caller is Kate from

Abergavenny. I have been given pig's cliques.

Was that nice? Well it is from a breed of pigs. So I need inspiration

on what to do with them. OK. Who wants to do that one? I can

do that one. Marinade the pork cheeks for 12 hours with lots of

garlic, carrot, onions, bay leaf. The next day take it out from the

marinade and pan fry it. Put on the side and bring the

vegetables with the wine and cook very well adding the wine and then

adding the cheeks. They are just amazing. Slow cooking for two hours.

A couple of days! Then use amazing puree made with pumpkins. Very

seasonal and yummy. Nice. You should write books, Jose!

What about heaven or hell at the end of the show? Well, it is just that I

like aubergines, so I would like hell. And Rachel from Bristol? Good

morning. I would like a top tip for cooking a goose for Christmas dinner

instead of a boring turkey. Goose is delicious. I would it for

two hours at 170, 180. Prick the skin over to allow the fat to come

out. Drain off the fat. Put it on a wrack. Then use that fat to roast

your puds. Keep it in the fridge for another day. Fantastic.

Then brush it towards the end with the marmalade glaze. I have seen

that, that is very nice. That was a Galton Blackiston one. That was

nice. How many people can one serve? I

would say no more than about four. There is not a lot of meat on the

breast and it is really rich. Really rich.

Heaven or hell today? It's heaven, please.

Right, brilliant. So one so far! Right enough questions. On with the

challenge time. Let's go.

Move over here, guys. Jose you are floating here on 19.67

seconds. Sabrina, you are here with your glasses. That's a good look.

Always. Let's put the clocks on the screens.

You guise know what you are doing, three eggs, three, two, one, go! Are

you quite competitive, Jose? Yeah, come on! Why not.

What are you doing? A sneaky chilli. Secret! I am giving you a proper

omelette. Keep going.

Very nice. I think we are going run out of

time. Take your time if you're going to

serve something. No rush.

It looks very nice. I like the use of chilli. Right,

let's eat it. Mine is still an omelette there.

I think if I went to the edge edge, it's cooked.

Look at that. That is perfectly cooked there.

That 1 centimetre. Check that out. That's a shocker.

The raw egg challenge! It is a shocker.

It is lovely. You like scrambled egg.

Times we are not doing times as they are both slower. That was delicious.

But that, Jose, that was terrible. That is going in the bin. What is in

the bin today? It happens to be Tina Turner's birthday today, 77.

Don't be dancing in those stilettos, you may slip!

So will Alan get his food heaven, Indian street food,

or food hell, aubergines three ways?!

We'll find out which one you're getting after Tom Kerridge prepares

the perfect Sunday lunch with the best Yorkshire Puddings!

I'm going to mix so black treacle and marinade my beef fillet. The

treacle gives a wonderful caramelised flavour when you cook

it. It is really dark and spicy, almost. It goes so well with beef.

Adding water to the treacle make it is easier for the beef to absorb the

flavour. This is a large piece of middle cut fillet. It will feed

about four hungry people or six normal people. Marinading the beef

for 24 hours in the treacle it slightly cures the meat and firms it

up. The longer it mar United States, the more flavour it takes on.

-- the longer it mar United States, the more flavour it takes on. So

this bad boy has been in treacle for 24 hours. I turned it a couple of

times. Look at that... It's amazing! This is a great point to season the

beef and get it caramelising in a hot pan with a little olive oil.

It's all about getting as much flavour as you can on to the outside

of the beef. I'm going to stick a knob of butter.

As it melts it almost burns as the beautiful caramelised flavour, it

adds a nutty kick to it. You don't want to spend all of this

money on this amazing piece of beef, then mess it up and overcook it. So

I stick it into the oven at 55 degrees centigrade. A piece like

this takes about 55 minutes. You can leave it in there. , it will

not overcook. It may sound low but the 55 degree cooking way is a

winner. This way you end up with guaranteed beautiful, pink beef. A

Sunday lunch is not one without roast potatoes. I will show you how

to make some of the most crispy, wonderful potatoes you will have.

Don't use the rubbish baking potatoes you get from supermarkets.

Find a farm shop and use those. If you buy dirty potatoes, you know

that they are unwashed and have not taken on extra water. If they take

on extra water, it is harder to make them crispy. Make sure that the

potatoes are cut the same size so that they cook evenly. Bring them to

a simmer. The salt is important. It is the only time to get the

seasoning into the potato. These now need to be gently poached

for 30 minutes. Now, you lot, I know how you cook your roast potatoes at

home. You drain the water off, keep the lid on and give it a good shake.

Stop doing that! by allowing these potatoes to steam

on a cake rack they dry out so the ones on the outside go fluffy, the

hot oil can now go in the spuds and make them crispy. Put the lid on.

None of that shaking malarkey. I have a roasting tray, medium to high

heat and pour into that some vegetable oil. I use that not duck

fat because vegetable oil is flavourless, it's all about the

potato, not a fact. When the oil is hot, carefully placed these

wonderful spuds in the tray. They will now cook for about 40 minutes

at 200 degrees. Make sure you give them a couple of turns and pastes to

help crisps up. The best roast beef needs the ultimate Yorkshire

pudding. Don't be scared of. Follow a few simple tips and you will be

fine! I'm starting my batter off with 225 grams of plain flour. Then

to 350 millimetres of milk crack in four eggs and combine. Here's the

important bit - you need to gradually add the milk and eggs to

the flour and very gently whisk together. If you whisk it too hard,

you'll overwork the gluten is and your Yorkshire puddings won't rise.

It's OK to have a few lumps and bumps, because they'll sort

themselves out on standing. Leave to rest the four hours. After this time

you will see the batter is smooth on the lumps have dissolved.

The next important bit, make sure the vegetable oil in your Yorkshire

tray is piping hot first and then spoon in your batter and cook at 200

degrees until beautifully risen and Brown.

Wonderfully cooked lovely Yorkshire puddings. Absolutely delicious!

When you're ready to serve a reduced down some of the leftover marinade

to make an intense blaze and rush it all over the beef. It gives it a

real nice shine, and above all makes it taste well lush. Look at those,

they look amazing. For me, this is most definitely the

best way of cooking a piece of beef, fail-safe, beautiful and really easy

to do. Right, time to find out

whether Alan is getting his food This was your food heaven, street

food. Or this is hell, lots of aubergines, a trio, shall we call

it, of aubergines? What we've been calling it all day! What do you

think you got? I don't know, but that's on fire! That's OK, don't

worry about that. Our callers when 2-1 ahead. So it's up to our chefs

to save you and have they saved you? No. No, they haven't. They went for

aubergines. I'd be betraying my whole culture if I went for that. I

will show you are properly cooked aubergine. None of this from now on.

A note of revenge in his voice! I will go with the salad. I went into

the supermarket and asked for an aubergine, a well-known high street

store and a young kid said there's no such thing. As what? An

aubergine. I asked if he had an aubergine ani said there's no such

thing. Why are you doing that, you have put it in the pan! This is what

Sabrina has here. We can plan -- we char it off. It's disgusting! Don't

be scared of and aubergine. This pan is on fire and that's not even in a

pan! This is a hoax. When you go out on the road. We saw the DVD. The

DVD, coming out next week. Well played. You filmed that in New

Zealand. Has everyone got that? Sorry, cameras, I can't see you

because of the smoke from the burning. Do you travel a lot and try

different foods? Yes. I did the DVD recording in New Zealand and in New

Zealand they have the best breakfast places of anywhere in the world. We

don't do breakfast well in this country. It's true. I think we're

getting better. I have to say, social media... It's doing a big

service for breakfast, because people are seeing what everyone

eats. Places for brunch. I had about four breakfasts a day. I'd me up and

say, let's have breakfast. Where else have you taken that tour?

Australia, New Zealand, Belgium, Switzerland, Holland, Ireland, just

about every time you can think of in the UK. When you do stand-up, is

that you're sort of favourite? Stand-up is my favourite thing, it's

my favourite thing when I eventually get banned from television. Really?

Do you think it's a possibility? I feel like I'm living it! LAUGHTER

Especially when I projectile vomit aubergine all over your kitchen.

That way. What are you doing, that's disgusting! This is chickpea flour.

Chickpea flour! Herding cats, that's today! My wife reminds me you're in

our kids favourite film, Angus... That's right, I played the dad. Do

you like that, getting into films? I loved being in that film, and that

film is very popular with schoolkids, a whole new audience of

people, so it's quite fun. Those books are amazing. Is a great friend

of mine has just passed away but the great books. Made a film of it, why

not? And you've done some scriptwriting yourself? I have, but

nobody ever makes my scripts. Even at your level, do you find that

hard? Rejection? Yes. Yeah, rejected scripts and an aubergine damage,

thanks very much! My worst one was when I did a show about being a chef

and they can do it after a series. I saw that, I thought it was good.

Really good, the writers are excellent, a great cast, we made six

and then they said that's enough. But it is available on DVD! LAUGHTER

We're not on, you know that? They've taken us off air! When you did that

did you get taken to the kitchen? I went to one of Jamie Oliver's

restaurants. Jamie wasn't there but one of his chefs showed me how not

to cut off on my fingers. We did an afternoon of chopping things. So the

bad attitude you had in that was all your own? Parsley! He was a great

character, a very lazy chef who saw everything ought to come to him very

easily. I found that a very easy role to play. LAUGHTER

Didn't I read if in doubt say nothing, that was what you said? If

in doubt do nothing and say nothing. If the camera is on you, don't move,

don't move. And people go, what is he thinking about? Isn't he deep and

mysterious. I'm thinking, when are they going to say cut? It will be

exhibited in the forthcoming Christmas special. Just to read

Capcom are an aubergine here, to soften it. About 20 minutes,

probably over a low heat than that. Smashing down the pulp with some

sesame paste, tahini, a bit of salt and lemon and mint and a bit of

parsley. Jose, over their... What are you doing? He's making a lentil

salad, lots of parsley in their because parsley is Alan's other

hate. Parsley, lentils, a little vinaigrette and an onion. Over here

we are grilling some aubergines and here I'm deep frying some

aubergines. Aubergine city! Looks like it's about aubergines today.

Where are you off? You can't walk. I thought it would be really funny if

I just left. LAUGHTER But it's not really in the spirit of

the programme. Maybe you could cut to me outside getting some nice

Indian food. Aubergine. If you are ever going to eat aubergine, you

want to have it from Jose and the Middle Eastern cook, it helps. I do,

I do. Half the battle with aubergines is when people have

aubergine and it's badly cooked, it's not cooked enough or there's

too much grease. Have you got asbestos hands? It's not ideal but

we only have 30 seconds. Let's triple up on Alan's portion, shall

we? OK, let's have a few of those. We don't want you to go hungry!

Thank you, Sabrina. Beautiful. A little bit of chilli. Just go across

to ITV. LAUGHTER Parsley, chilli, a little bit of

this salted ricotta over the top. Delicious. Parsley, salad,

aubergine, grilled aubergine and everything. A little bit of oil. I'm

going to get some wine. I think I will serve it... You serve it. This

is Cune Barrel Fermented, ?8 from Waitrose. Thank you, Jose. You've

been here before! Alan, died in to your health. Must I? Please! I will

have a bit of this, aubergine and parsley! If this doesn't cure you of

your aubergine problems... No? Which one did you drive us? This one,

tahini? Spotted it. Oh good, a palate cleanser. Good thinking. Have

you tried the others? Try the chips? When we are off air I will try them.

That is nice wine, I like that. I like the look of this cheese. You

carry on. Well that's all from us today

on Saturday Kitchen Live. Thanks to our great studio chefs,

Sabrina Ghayour and Jose Pizarro, the brilliant Alan Davies

and our new wine expert Sam Caporn - All the recipes from the show

are on the website, Next week Michel Roux

is in the driving seat and I am But don't forget, I am also

here with Best Bites tomorrow morning at 9.45am on BBC Two ?

bye for now! to signify the Africans

who were here.