27/01/2018

0:00:04 > 0:00:07Good morning and welcome to the weekend!

0:00:07 > 0:00:09We're live with 90 minutes of top chefs and

0:00:09 > 0:00:11mouth-watering recipes.

0:00:11 > 0:00:11So, let's get on with it!

0:00:11 > 0:00:19I'm Matt Tebbutt and this is Saturday Kitchen Live!

0:00:35 > 0:00:36Welcome to the show!

0:00:36 > 0:00:39We've got a great line-up for you today.

0:00:39 > 0:00:41Making her Saturday Kitchen debut we have a brilliant chef

0:00:41 > 0:00:44and a very good friend, Jane Baxter.

0:00:44 > 0:00:47Keeping her company and making a welcome return to the show

0:00:47 > 0:00:49is Michelin-starred Brummie, Brad Carter.

0:00:49 > 0:00:53And on the wine this week, it's Olly Smith!

0:00:53 > 0:01:01Goodell morning, guys.Good morning. Good morning.Good morning, Jane,

0:01:01 > 0:01:08Jane is a bit nervous.I'll be fine. She's been nervous for about a month

0:01:08 > 0:01:15now.It ruined my Christmas but we will not talk about that.Your food

0:01:15 > 0:01:18is beautiful, it's gutsy, inspiring, rustic and seasonal and you are all

0:01:18 > 0:01:24about sharing.Yes.What are you sharing today?Squash, blue cheese

0:01:24 > 0:01:30and Pete Cowen torte, it's all about a good pastry base and piling on

0:01:30 > 0:01:34lovely vegetables.The pastry base is a famous recipe form one of the

0:01:34 > 0:01:48guys you used to work with.Yes. -- Pete

0:01:48 > 0:01:52you substitute one ingredient for another.Everything is sourced from

0:01:52 > 0:02:00small individual suppliers, foragers and small suppliers.War would

0:02:00 > 0:02:06replace Le Mans?

0:02:08 > 0:02:14replace Le Mans?Ants -- lemons. When you get stung have a shot. I'm

0:02:14 > 0:02:19going to be cooking grilled scallops, it is a take on one of my

0:02:19 > 0:02:27favourite lunches, refined version with seaweed and a broth.Simple

0:02:27 > 0:02:33ingredients but beautifully executed and there is a clever bit of kit we

0:02:33 > 0:02:36are cooking with which we will talk about later. Where have you been

0:02:36 > 0:02:41this week, Olly?In the Czech Republic looking at the first of

0:02:41 > 0:02:45lager, the pilsener, bright, light ale.Anything like the stuff we have

0:02:45 > 0:02:50here?It was outstanding one of the most memorable drinks I've had,

0:02:50 > 0:03:00being in the cellars.So nothing like that here? We have scoured the

0:03:00 > 0:03:05BBC archives for some more classic foodie items, we have The Hairy

0:03:05 > 0:03:11Bikers, Keith Floyd and Nigel Slater.

0:03:11 > 0:03:13Our special guest is a hugely talented comedian,

0:03:13 > 0:03:14poet, and TV star.

0:03:14 > 0:03:16He was the team captain on Never Mind The Buzzcocks

0:03:16 > 0:03:18for nearly 20 years, appears regularly on QI

0:03:18 > 0:03:20and brought the house down on Live at The Apollo.

0:03:20 > 0:03:23He's now back on the road with his brilliant stand-up show.

0:03:23 > 0:03:25We're delighted to welcome the fabulous Phill Jupitus!

0:03:25 > 0:03:28APPLAUSE I knew a bit about you but not the

0:03:28 > 0:03:35poetry side.It started in 1983, performance poet. I saw Jon Cooper

0:03:35 > 0:03:41Clarke early doors when I was a kid. The very idea that... I didn't know

0:03:41 > 0:03:47you could do that as a gig. Seeing him inspired me. Doctor Clark is

0:03:47 > 0:03:54indeed still treading the boards. And that voice.He has this very

0:03:54 > 0:04:01slow delivery.Yeah, but it's kind of soporific and spellbinding.Is

0:04:01 > 0:04:05fantastic and great to watch. He has lived such a life. Some of the

0:04:05 > 0:04:10stories he tells you, you are just stirring at him, about the things

0:04:10 > 0:04:17when he lived in New York with Nico of The Velvet Underground. Can you

0:04:17 > 0:04:21imagine those two?He has the look and the face that fits that

0:04:21 > 0:04:26lifestyle.He is grand.Is that the sort of style poetry that you do?

0:04:26 > 0:04:34Not really. It's a different thing. It's funny stuff. But, yeah, it's

0:04:34 > 0:04:41changed over the years.You are incorporating this.I'm my own

0:04:41 > 0:04:44support act, that's basically why I've done it, because I realised

0:04:44 > 0:04:48before the tour I couldn't afford a support act but also I needed the

0:04:48 > 0:04:54money.So keep it to yourself.It's weird but I am my own support act.I

0:04:54 > 0:04:58get that. You are also quite an accomplished cook, you like your

0:04:58 > 0:05:01food for thought I've got better at it over the years, the more you do

0:05:01 > 0:05:08it and practise, the more you learn when you get things wrong.For

0:05:08 > 0:05:13instance the other night I ruined a perfectly good bit of monkfish by

0:05:13 > 0:05:19using a thick Greek yoghurt instead of a thin yoghurt to make

0:05:19 > 0:05:21addressing.Riki mistake! LAUGHTER

0:05:21 > 0:05:27There is nothing like an inch of warm yoghurt on top of a piece of

0:05:27 > 0:05:32monkfish to make it really go down sweet. -- Ruggiero. You

0:05:33 > 0:05:41what is your food heaven? Monkfish, something that's meaty, you can

0:05:41 > 0:05:46throw it about and be brutal with it in the kitchen. Is not like a lot of

0:05:46 > 0:05:51other fish, leave us alone! Monkfish, you can sling it about. I

0:05:51 > 0:05:57like North African flavours. I like that fragrant, high spicy food that

0:05:57 > 0:06:04when you eat it you go wow but it doesn't have that lingering spice.

0:06:04 > 0:06:12What about hell?Kick and go, I heard that! Sweetcorn, I hate

0:06:12 > 0:06:19sweetcorn, what do you see in sweetcorn?Sweet and delicious.What

0:06:19 > 0:06:23is it? It is something that fell off the plant and you are putting it in

0:06:23 > 0:06:26your mouth, stop it immediately! LAUGHTER

0:06:26 > 0:06:34They barbecue it, they cut it into chunks.Yes, we will!On a barbecue,

0:06:34 > 0:06:41like when you get a bit of bread and turn it.Delicious!You are sick!I

0:06:41 > 0:06:48will make harissa roasted monkfish with Sumac, pomegranates and za'atar

0:06:48 > 0:06:51flatbread, marinade the fish in lemon and yoghurt before roasting in

0:06:51 > 0:06:57a hot oven and make a North African inspired salad with pomegranate

0:06:57 > 0:07:02seeds, mint, blood orange, Sumac, coriander, and serve it with za'atar

0:07:02 > 0:07:07flatbread. Food hell will be a sweetcorn extravaganza with some

0:07:07 > 0:07:12roasted salmon. You don't like salmon either, do you?I do not like

0:07:12 > 0:07:21salmon.With some sobrassada.Look at that vile muck!I will toast the

0:07:21 > 0:07:28sweetcorn...Horrible!I will roast the salmon and make it lovely and

0:07:28 > 0:07:32crispy and I will continue this link. I will scatter over with baby

0:07:32 > 0:07:37corn, coriander, sweet chilli but you have to wait until the end of

0:07:37 > 0:07:40the show to find out what the viewers are going for. You have made

0:07:40 > 0:07:45such a fuss they will go for health. Go to the Saturday Kitchen website

0:07:45 > 0:07:51this morning and vote for hell! You can ask our experts anything you

0:07:51 > 0:07:58like. Zero 33 zero 123 14 ten get dialling now. You can comment on

0:07:58 > 0:08:03what is cooking, or anything at all during the show via social media.

0:08:03 > 0:08:11I'm almost exhausted! On with the cooking. Jane Baxter, come on, don't

0:08:11 > 0:08:15be nervous. Jane is a very good friend of mine, very old friend, so

0:08:15 > 0:08:22if she talks to me in that fashion...I'm not going to.Very

0:08:22 > 0:08:32cut and dried?Yes.What are we doing?Squash, blue cheese, pecan

0:08:32 > 0:08:32cut and dried?Yes.What are we doing?Squash, blue cheese, pecan

0:08:32 > 0:08:41Tord. Can you sweat that at the same time? -- torte. I'm going to take

0:08:41 > 0:08:46these ingredients over to make the pastry.Tell us about this pastry

0:08:46 > 0:08:49and where it came from.This is based on a pastry that I learned

0:08:49 > 0:08:58when I was working at The Carved Angel in the late 80s, I might add,

0:08:58 > 0:09:05working for a lady called Joyce Molia.

0:09:05 > 0:09:07working for a lady called Joyce It can be tricky to make because it

0:09:07 > 0:09:13has lots of butter and dry ingredients. But it's a lovely flaky

0:09:13 > 0:09:19job. You just have to be very careful not to over process it, you

0:09:19 > 0:09:25need to add water to it to bring it together and get it along.Very

0:09:25 > 0:09:34crumbly pastry?Slightly flaky pastry. It is a bit shortcrust. It

0:09:34 > 0:09:42is one that you can use instead of puff pastry.OK. And a very similar

0:09:42 > 0:09:45texture, is it?Yeah. So, I'm going to bring this over here and tip it

0:09:45 > 0:09:52into a bowl.So, you've worked with Joyce, George Perry Smith, a very

0:09:52 > 0:09:57famous chef from years gone by, but also The River Cafe under Theo

0:09:57 > 0:10:05Randall.Theo, Sam Clark, Allegra early days.Is that where you get

0:10:05 > 0:10:10your love of Italian food from?Yes, I do. It was an amazing place to

0:10:10 > 0:10:17work. The early days, we used to get Saturday nights off when it first

0:10:17 > 0:10:23opened.That's unheard-of.That was in the early 90s. I'm going to bring

0:10:23 > 0:10:28this together.You are big into your travelling.Yeah.Spent a long time

0:10:28 > 0:10:36in the South Pacific.I lived in Samoa and replace nobody has ever

0:10:36 > 0:10:41heard of.I heard a story that you went for a tattoo and came back with

0:10:41 > 0:10:44a baby.It's actually true! LAUGHTER

0:10:44 > 0:10:50We have all done that!I brought that together and I'm going to put

0:10:50 > 0:10:55it in the fridge over here and get out our rested pastry, it needs

0:10:55 > 0:10:58about 20 minutes or so to rest because it has quite a lot of butter

0:10:58 > 0:11:04in it.There is your spinach. I will put that there. I nearly called you

0:11:04 > 0:11:10love but I won't do that because it will get me into trouble!You are

0:11:10 > 0:11:15held in high esteem by some of the most incredible chefs, Rick Stein,

0:11:15 > 0:11:18Yotam Ottolenghi, Henry Dingle, they think you're amazing, that must be

0:11:18 > 0:11:24special.I think they are slightly deluded but it's very nice. No, it's

0:11:24 > 0:11:30nice but they write and say nice things.You've written three books

0:11:30 > 0:11:37with Henry, haven't you?Three, one with Henry and two others for Leon.

0:11:37 > 0:11:45We have done a salad and a veggie one and a free from one.OK. You do

0:11:45 > 0:11:49an awful lot with vegetables. Is that because of the Italian thing?

0:11:49 > 0:11:55Yes, it is. I did work for an organic farm and set up the kitchen.

0:11:55 > 0:11:58I was there for about eight years and we did showcase a lot of the

0:11:58 > 0:12:05vegetables on the farm.Right. So you got into it then, did you?Yes,

0:12:05 > 0:12:10and I've just been very lucky to work with people like Joyce and Rose

0:12:10 > 0:12:14and Ruthie who were really good with vegetables and trips to Houllier to

0:12:14 > 0:12:17see what they do in southern Italy with vegetables.You do the

0:12:17 > 0:12:25festivals, don't you, the big cookery festivals. Do you know where

0:12:25 > 0:12:35this is going?Yes, I do.One of her friends said Bray Kano is, Jane. I

0:12:35 > 0:12:43said what's this about, and she said when I was on stage in Puglia I

0:12:43 > 0:12:52slipped and broke my nose.It was getting on the stage. -- break a

0:12:52 > 0:12:58nose.Did you carry on?No I was taken away by St John's ambulance.

0:12:58 > 0:13:01No drama! We have are already roasted squash and we are going to

0:13:01 > 0:13:06add a few more flavours to this and cook it slightly to get the maximum

0:13:06 > 0:13:10out of what we are adding. About half an onion in their finely

0:13:10 > 0:13:18chopped.OK.And a bit of cumin, sorry, what am I talking about,

0:13:18 > 0:13:26cayenne pepper.Remember, if you'd like to ask any questions this

0:13:26 > 0:13:33morning give us a call on zero 33 zero 123

0:13:39 > 0:13:3914 10

0:13:39 > 0:13:40That's 033 0123 14 10.

0:13:40 > 0:13:42Calls are charged at your standard network rate.

0:13:42 > 0:13:46then we put this back in the oven to toast the nuts and cook the onion.

0:13:46 > 0:13:54And of course we have one over here. To this we are going to add...The

0:13:54 > 0:14:05peppers?The peppers. Have with garlic in? Sorry, spinach! Some

0:14:05 > 0:14:11spinach that needs to be drained quite well.At the moment you have a

0:14:11 > 0:14:18company with your business partner Sam called Wild Artichokes which is

0:14:18 > 0:14:22in Kingswood. It's on an industrial estate.It's about as industrial as

0:14:22 > 0:14:30South Devon gets.Is it a catering company? Is that right?We do do

0:14:30 > 0:14:37catering. We went into an industrial unit and I put in a lovely big open

0:14:37 > 0:14:41kitchen and four big tables. We do outside catering, parties and

0:14:41 > 0:14:44weddings and all that sort of malarkey but we also do on-site

0:14:44 > 0:14:51events.You do pop-up events.Supper clubs, Sunday lunch.They all sell

0:14:51 > 0:14:56out, don't they?Yeah, it's going really well.That's the topping,

0:14:56 > 0:15:06what now?We have that cooked.How long does that cook for?About 15.

0:15:06 > 0:15:11Nice and golden brown. And then we are going to pile this on.This is

0:15:11 > 0:15:16typical you, isn't it? Do you want me to use my hands?Messy?Well, it

0:15:16 > 0:15:22is free-form, you know...I think if you want people to cook things at

0:15:22 > 0:15:28home you have to be... It has to be achievable and it's also really

0:15:28 > 0:15:36tasty. This is a canvas, you could put anything on this pastry.Canvas!

0:15:36 > 0:15:41Canvas while. At River Cafe we did one with charred and creme fraiche

0:15:41 > 0:15:46and that was delicious.

0:15:51 > 0:15:57That is my kind of food talk.This is typical o your stuff. Big sharing

0:15:57 > 0:16:03plaiters.? Middle of the table. No fuss and ceremony.No fuss, no

0:16:03 > 0:16:09plated food. All for people to share, but generous, not sharing

0:16:09 > 0:16:13plates, tiny little thing. I am scared to have that, you know.

0:16:13 > 0:16:18Cheese over the top and back in the oven for how long?About ten.Would

0:16:18 > 0:16:24you need to do that?You could eat it like that now, you would use

0:16:24 > 0:16:29those in a salad, you could bake just the vegetables without the

0:16:29 > 0:16:37pastry if you are gluten-free. Here we go.Right.Now the hard bit. Try

0:16:37 > 0:16:43and get this off here on to the board.Is this how you would serve

0:16:43 > 0:16:51things?Yes, we have done this sort of into pieces at a jaunty angle

0:16:51 > 0:16:58or...A jaunty angle?Yes. We have done them in little rolls. So we

0:16:58 > 0:17:02will garnish this with fried sage, butter or oil. That needs to be

0:17:02 > 0:17:09cooked. A bit crisp.Whenever I have eaten your food, why give them one

0:17:09 > 0:17:15dish when you could give them 20. I'm a feeder.You are a big caterer.

0:17:15 > 0:17:19That is good. It is a generous thing, have you always been like

0:17:19 > 0:17:25that?With food?Yes.Yes, think so. I get into trouble for giving people

0:17:25 > 0:17:33too much, and Sam is like Jane, stop, stop now.

0:17:33 > 0:17:39stop, stop now. She is the sensible one. We call her the militron.What

0:17:39 > 0:17:49is thatA squash blue cheese and pecan torte.Delicious.

0:17:49 > 0:17:57Now you can relax. You can't, you cut that up.I am cutting.In your

0:17:57 > 0:18:07family style. Is that you... You are not into meat? I went on holiday and

0:18:07 > 0:18:13didn't eat meat for two week, we continued when we got back home. It

0:18:13 > 0:18:17is not a political decision not to eat meat. I don't eat much of it and

0:18:17 > 0:18:21veggie food I find I can do more with, and fish. Do you feel better

0:18:21 > 0:18:30for it?I do now. Oh man. Yeah, just it is lighter, more flavours going

0:18:30 > 0:18:36on. Meat is great, don't get me wrong, but I have done my turn, I've

0:18:36 > 0:18:44done my turn with the meat. Look at this.Can I have some?Sorry.They

0:18:44 > 0:18:49are very delicate portions.You are holding back.You will be wearing it

0:18:49 > 0:18:56in a minute!There she is!I wondered how long it would take to

0:18:56 > 0:19:07come out.Have we got to use knives and forks?You are a guest, you can

0:19:07 > 0:19:16do what you want. What have you got for it Olly.This is a Fonte

0:19:16 > 0:19:23Cipriano Beneventano Fiano. A bright scented grape that is fantastic with

0:19:23 > 0:19:28a hearty sharing plate. If you enjoy a dry drop of wine it has that scent

0:19:28 > 0:19:34on, it is a cracking value bargain I think, really. It is one of the

0:19:34 > 0:19:38great varieties than nearly went extinct. It wasn't in favour until

0:19:38 > 0:19:44it came back in the '80s with a flourish, I think there are so many

0:19:44 > 0:19:47amazing Italian grape varieties.I am not sure what my wife would have

0:19:47 > 0:19:55done.Is that her favourite. Do you know what Jane calls white wine?

0:19:55 > 0:20:00Lady petrol.

0:20:01 > 0:20:04Lady petrol.I met her once at Ascot. This is the first drink I

0:20:04 > 0:20:08have had in eight months so, what we call this in the trade is domino

0:20:08 > 0:20:13number one. Remind us what you are cooking

0:20:13 > 0:20:22later. Grilling scallop with seaweed. We

0:20:22 > 0:20:29will fry off fish scales and for textured crispy garnish.Like a posh

0:20:29 > 0:20:30ramen.Definitely.

0:20:30 > 0:20:32Definitely.

0:20:32 > 0:20:36Don't forget if you want to ask us a question this morning, just call:

0:20:36 > 0:20:36033 0123 14 10.

0:20:36 > 0:20:37That's 033 0123 14 ten.

0:20:37 > 0:20:38Lines close at 11am today.

0:20:38 > 0:20:40You haven't got long so get dialling.

0:20:40 > 0:20:42Or you can tweet us a question using #SaturdayKitchen.

0:20:42 > 0:20:50And don't forget to vote for Phill's food heaven or hell on our website.

0:20:50 > 0:20:51I have this, I don't care.

0:20:51 > 0:20:53I have this, I don't care.

0:20:53 > 0:20:56Now let's catch up with Rick Stein on one of his Long Weekends.

0:20:56 > 0:20:58He's getting stuck into some sauerkraut in the Naschmarkt,

0:20:58 > 0:21:00Vienna's most popular market and in Rick's words -

0:21:00 > 0:21:01it's blowing a hoolie!

0:21:01 > 0:21:07Take a look.

0:21:07 > 0:21:12The last time I came here to the Naschmarkt, was in early summer, a

0:21:12 > 0:21:17couple of years ago, the place was full, my wife and I had a plate of

0:21:17 > 0:21:19seafood and a glass of the local white wine.

0:21:19 > 0:21:23seafood and a glass of the local white wine. It was lovely. Today it

0:21:23 > 0:21:28is just about freezing with light hail and it is blowing a hoolie, but

0:21:28 > 0:21:33I will never forget the sauerkraut I tasted here, made by Leo who was

0:21:33 > 0:21:36taught by his grandfather at the age of six.

0:21:36 > 0:21:44Hello Sir.Hello.Nice to meet you. Very keen on your sauerkraut.You

0:21:44 > 0:21:54want to try it?I would love to.Do you prefer the milder one.I will

0:21:54 > 0:22:00try the mild? Can I take some.That is how to taste it. It is a very

0:22:00 > 0:22:06mild one, to be eaten raw. Or to make salad from it.It is is really

0:22:06 > 0:22:12lovely.Wonderful taste.It is complex in flavour. I am surprised

0:22:12 > 0:22:18people get so sort of like sniffy about sauerkraut. It is is a bit

0:22:18 > 0:22:24sniffy, but the flavour is so complex. I love. It is Carra way in

0:22:24 > 0:22:29there.And juniper berries. Sensational. Do you think you can

0:22:29 > 0:22:35taste how good it is for you?Yes, my grandfather said it keeps you

0:22:35 > 0:22:39alive and healthy, because he survived five years of imprisonment

0:22:39 > 0:22:45in First World War, he was brought to death camp and when they arrived

0:22:45 > 0:22:50the temperature was minus 40 degrees, they had only a thin shirt,

0:22:50 > 0:22:55and a thin jacket. Nothing else. He said it was so cold you can't

0:22:55 > 0:23:01imagine but they got every day a thin suit, soup of sauerkraut and

0:23:01 > 0:23:05two potato, nothing else for the complete day.So he survived on the

0:23:05 > 0:23:15sauerkraut.Yes, he said it had so many vitamins, he was so strong when

0:23:15 > 0:23:20he came back.

0:23:20 > 0:23:26he came back. They made smoked beer and sauerkraut.Fabulous. Real men.

0:23:26 > 0:23:31Continuing on a cabbagy theme, this is the famous and delicious dish of

0:23:31 > 0:23:37stuffed cabbage, and this is Stephanie and her mum. They have it

0:23:37 > 0:23:42as their signature dish in their restaurant. Stephanie starts off by

0:23:42 > 0:23:47frying onions, quite a lot. I would say about eight. It is the main dish

0:23:47 > 0:23:54of the restaurant and she is frying them in goose fat.

0:23:54 > 0:23:59Next we are going to put some bacon. Which my uncle makes himself.

0:23:59 > 0:24:01Next we are going to put some bacon. Which my uncle makes himself. Is the

0:24:01 > 0:24:07from the farm of my grandparents. It has a smokey smell ma smells Devine.

0:24:07 > 0:24:16It smells of real wood smoke.My grandmother is 90. For her whole

0:24:16 > 0:24:22life she ate this.She is still alive.It beats smoking for a long

0:24:22 > 0:24:28life then. I know this really smokey fatty bacon will give so much deep

0:24:28 > 0:24:34flavour to the dish. Bacon and cabbage, a fabulous combination.

0:24:34 > 0:24:39And now minced pork, Stephanie said it has to be pork, with a bit of

0:24:39 > 0:24:46fat. It won't work with beef. This is so vine Indonesia stuffed

0:24:46 > 0:24:51cabbage, why do you like local cuisine.I like everything that

0:24:51 > 0:24:57where you have the rules of the Ouse trap Hungarian empire, the most

0:24:57 > 0:25:02interesting thing about vine nigh cooking is this different influences

0:25:02 > 0:25:08that you have, from Italy, you have from Hungary, from Serbia, so this

0:25:08 > 0:25:13is cooking that my grandmother used to have at home, and cooked, yes.

0:25:13 > 0:25:23Yes.So carrots, salt-and-pepper, blimey, that is a lot of pepper. And

0:25:23 > 0:25:28now paprika. Spicy!

0:25:35 > 0:25:40I will add the rice. The rice should not cook completely threw. We will

0:25:40 > 0:25:44fill it later, and otherwise it becomes too soft, so we are going to

0:25:44 > 0:25:53par boil it.I get you.Yes.These leaves come from the classic big

0:25:53 > 0:25:57white cabbage that grow here. They take a whole lot of these cabbages,

0:25:57 > 0:26:03put them in whole in barrels, cover them with salt, press them down with

0:26:03 > 0:26:06weights, and leave them for two to three months, and then they are

0:26:06 > 0:26:12ready. It looks so appetising and I judge

0:26:12 > 0:26:16that by the fact already I have had my lunch and I really would like to

0:26:16 > 0:26:24try this. It is that good.That is a compliment!

0:26:27 > 0:26:32compliment!Finally she tops it up with water bay leaves and chopped

0:26:32 > 0:26:35garlic, a sprinkling of pepper cons and cooks it for 20 minutes or so.

0:26:35 > 0:26:43It doesn't need much, it is sort of cooked already.

0:26:43 > 0:26:48-- corns. That looks nice. Thank you.

0:26:48 > 0:26:55-- corns. That looks nice. Thank you. Wow. Great.

0:27:01 > 0:27:06That is wonderful and it is just what I wanted. It is that sourness

0:27:06 > 0:27:12of the cabbage that makes the dish. Did you like it Rick?Stephanie I

0:27:12 > 0:27:18love it.I love it.You love it too. I love that you love it.

0:27:18 > 0:27:23That was so nice, and so easy to make. It just makes you want to

0:27:23 > 0:27:29cook.

0:27:29 > 0:27:30Thanks Rick.

0:27:30 > 0:27:32That recipe really does make me want to get cooking so I'm

0:27:32 > 0:27:35going to rustle up my own version of stuffed cabbage.

0:27:35 > 0:27:36A real hearty, winter warmer.

0:27:36 > 0:27:39This is something I haven't done for about 20, 23 years. I did that long

0:27:39 > 0:27:45time ago for a fellow called Marco pyre white, we used to make stuffed

0:27:45 > 0:27:51cabbage balls. Here I have Savoy cabbage, I have blanched and

0:27:51 > 0:27:56refreshed some leaves. They are lots of different sizes. Some veal mince

0:27:56 > 0:28:00and pork mince, morels are going in there, a meaty mushroom and spices

0:28:00 > 0:28:01and sweated onion.

0:28:01 > 0:28:03there, a meaty mushroom and spices and sweated onion. So that is pretty

0:28:03 > 0:28:10much it. It will be cooked in a stock. So, in here, I have got some

0:28:10 > 0:28:17celery, I have carrot. This gets poached for about 30-40 minutes.

0:28:17 > 0:28:23Then let it sit and mellow in the stock. That is it. Nothing to it.

0:28:23 > 0:28:28Have you ever had a stuffed cabbage? I have not.Have you not? They are

0:28:28 > 0:28:34delicious. They are not things of beauty but they are delicious. Kind

0:28:34 > 0:28:39of gutsy meaty.You as the chef, it is very much the ball is in your

0:28:39 > 0:28:45court. The cabbage ball if you will is in

0:28:45 > 0:28:51your court.Let us talk, you are going on the road, you are doing

0:28:51 > 0:28:57Duplicity.I am. I am doing another tour. Two tour, two tour spring. You

0:28:57 > 0:29:01can't hang round when you are 55. Your days are limited. I am going on

0:29:01 > 0:29:09tour with a brilliant band called The Lovely Eggs. They have released

0:29:09 > 0:29:14their latest album Called This is Egeland. They are a good band. Holly

0:29:14 > 0:29:19and David, they are fantastic.

0:29:19 > 0:29:30What sort of music are they? Psych punk rock. Get down to one of those

0:29:30 > 0:29:34gigs front and centre and bring your cabbage balls and we will have a

0:29:34 > 0:29:40night out, my friend.Are you opening for them?Yes, I said I

0:29:40 > 0:29:44would be their support act. That's how I started in the 80s opening for

0:29:44 > 0:29:49bands like Billy Bragg and Housemartins so it's going back to

0:29:49 > 0:29:54what I started doing.How did you start that? Were you at school with

0:29:54 > 0:29:57Billy Bragg?We both lived in Barking and went to the same school

0:29:57 > 0:30:01but we didn't know each other when we were kids. Billy grew up in Park

0:30:01 > 0:30:08Avenue in Barking and my grandad had the Brewery tap Henri Paul Road, the

0:30:08 > 0:30:15pub, that's where I grew up. My love of catering comes from being in a

0:30:15 > 0:30:19booze. Pub portions. You grow up with that as a kid and you end up

0:30:19 > 0:30:26like this.He allowed you to go on the road with him?Billy, we met, I

0:30:26 > 0:30:30started performing as a poet in about 83 and met Billy in 84 and he

0:30:30 > 0:30:35invited me out on tour with him a year later so I'd been doing that.

0:30:35 > 0:30:44From that it led to other things. Yeah.It led to Madness,

0:30:44 > 0:30:48Housemartins Paul Weller.Lots of bands. Kirsty MacColl. It was fun to

0:30:48 > 0:30:53work with groups because I love music so much so the chance to work

0:30:53 > 0:31:01with people I really dug it.You are bringing the poetry back into your

0:31:01 > 0:31:05routine.I have, yes. I thought what I would do is it would be nice for

0:31:05 > 0:31:09the audience to see kind of how I started but also I get the chance to

0:31:09 > 0:31:14kind of warm up by doing the old support act that I used to do for

0:31:14 > 0:31:18people, new material but go out on stage and be someone else before

0:31:18 > 0:31:21going on to do stand-up is quite good fun. You have a different

0:31:21 > 0:31:27energy for each bit of the gig.So it's a different gig for me. Is

0:31:27 > 0:31:31quite sort of freewheeling, isn't it?Yes.You change it most nights,

0:31:31 > 0:31:37you talk about your family a lot.I do, yes, I talk about my daughter is

0:31:37 > 0:31:41quite specifically. My view is that I paid for them...

0:31:41 > 0:31:44LAUGHTER So I will talk about them. Is that

0:31:44 > 0:31:52all right?It's fine by me. I always talk about my two and get told off

0:31:52 > 0:31:58for it frequently.Really? He can give you an amount of money he has

0:31:58 > 0:32:03spent on them. There is an actual figure he can give you that will

0:32:03 > 0:32:11make you blanch.How does it work, do you write a physical script

0:32:11 > 0:32:16before, rehearse it?You kind of knock it up, I have to gig and tour.

0:32:16 > 0:32:21The early part of last year I did a sort of warm up tour and then I

0:32:21 > 0:32:24toured Australia, Europe, Scotland, did the Edinburgh Fringe and then

0:32:24 > 0:32:31I'd got enough new bits to take out on the road.Like training for the

0:32:31 > 0:32:35main event, basically?Yes, I need to do it on my feet, I've never been

0:32:35 > 0:32:40able to sit and write. People like Jack Dee and Lee Evans can sit and

0:32:40 > 0:32:43actually write and craft stuff, but I've never been able to do that, I

0:32:43 > 0:32:49need to be in front of punters.A lot of the stuff comes from reality.

0:32:49 > 0:32:53Yes, that's it, the best stuff, all of my favourite comedy has an

0:32:53 > 0:32:56element of truth to it, it comes from a place that you recognise.

0:32:56 > 0:33:01That's the thing, when talking about your daughters on stage you know

0:33:01 > 0:33:05that in the room there are daughters and their parents, there is always a

0:33:05 > 0:33:10degree of people that understand what you're talking about.Yes, it

0:33:10 > 0:33:17resonates. Let's talk about cabbage. Yes! I'm doing a bit about cabbage

0:33:17 > 0:33:24on my tour, how did you know?Here I have my blanched leaves and I'm into

0:33:24 > 0:33:30laying it with this meeting mix. Like a leaf lasagne, if you will.

0:33:30 > 0:33:37Yes.Or no!Then we wrap it up in the Muslim and

0:33:52 > 0:33:55-- Muslim. I

0:33:59 > 0:34:04there was a great line about how you are standing in a Waitrose car park.

0:34:04 > 0:34:08I went shopping, went to do my shopping, and looked at it and it

0:34:08 > 0:34:16said eggy.Bearing in mind I haven't spoken to him in about seven years.

0:34:16 > 0:34:21He said, Phil Mack, and I said yeah command he said it's eggy.He was

0:34:21 > 0:34:29drunk?Yeah. If you want me to do the voices. What is this about you

0:34:29 > 0:34:34giving up stand up? I've been on 6 Music for about seven years and

0:34:34 > 0:34:37thought I wouldn't do it again and he proceeded to berate me in a

0:34:37 > 0:34:41Waitrose car park, you've got to do stand-up, really important, you've

0:34:41 > 0:34:46got to keep doing it, and he sort of bullied me into doing stand-up

0:34:46 > 0:34:49again. Not a phone call I was expecting, or handled particularly

0:34:49 > 0:34:57well.Was the helpful?It was nice to have a reminder that it is one of

0:34:57 > 0:35:05those things that you can come back to. I did musicals for years, I did

0:35:05 > 0:35:09hairspray, the producers command to be out on the road in those shows

0:35:09 > 0:35:15working with amazing casts in terms of people, I was just in Chitty

0:35:15 > 0:35:21Chitty Bang Bang with Jason Manford and it was good to go away from

0:35:21 > 0:35:24stand-up and then return to it because it's nice to fall in love

0:35:24 > 0:35:32with it again.Do you do a lot of impressions?I'm doing you for the

0:35:32 > 0:35:39rest of the tour. Furious chef! LAUGHTER

0:35:39 > 0:35:45If they come up, if it comes up then I will have a go. See, that is

0:35:45 > 0:35:53beautiful.It is a thing of beauty. Now let's cut

0:35:56 > 0:36:00Now let's cut into it you can do all sorts of meat, like venison. It is

0:36:00 > 0:36:08deeply old-fashioned. Is the kind of food I love.

0:36:08 > 0:36:11food I love.Hello, Instagram! LAUGHTER

0:36:11 > 0:36:21Really, now?Shut up! Let me.I know they have found that in restaurants,

0:36:21 > 0:36:29we are alive, Phil Mack!Pawi?

0:36:29 > 0:36:35we are alive, Phil Mack!Pawi? -- are we?

0:36:35 > 0:36:39are we? Let's post that.Next come and share. Talk amongst yourselves.

0:36:39 > 0:36:48Do you want to taste it? Anywhere you like.Go for the middle. Tell me

0:36:48 > 0:36:53about the broth.It's the cooking broth with a bit of smoked bacon.

0:36:53 > 0:37:00What were those tiny leaves?They were thyme leaves, nice background

0:37:00 > 0:37:08herbal note and then the cooking liquor and that's it really.Nelly

0:37:08 > 0:37:14Furtado, that's good!I remember her. What will I be making for Phill

0:37:14 > 0:37:15Jupitus at the end of the show?

0:37:15 > 0:37:18Will it be his food heaven - Harissa roasted monkfish

0:37:18 > 0:37:20with blood orange, sumac, pomegranates and za'atar flatbread?

0:37:20 > 0:37:23Listen to those noises!

0:37:23 > 0:37:24As fresh fish is Phill's

0:37:24 > 0:37:27heaven I'll roast some marinated monkfish and bring in some big

0:37:27 > 0:37:31North African flavours including Harissa, sumac and za'atar.

0:37:31 > 0:37:34But if Phill gets hell I'm making a sweetcorn puree and roasted salmon

0:37:34 > 0:37:36with chargrilled corn, baby corn and sobrassada.

0:37:36 > 0:37:38It's a sweetcorn extravaganza - there's toasted corn,

0:37:38 > 0:37:40baby corn and a corn puree, served alongside Phill's other

0:37:40 > 0:37:42hell - roasted salmon, finished with crispy Sobrassada -

0:37:42 > 0:37:43Spanish cured sausage.

0:37:43 > 0:37:46Don't forget, what he gets is down to you!

0:37:46 > 0:37:49You've only got around 25 minutes left to vote for Phill's food

0:37:49 > 0:37:50heaven or food hell.

0:37:50 > 0:37:54The power is in your hands!

0:37:54 > 0:37:56Don't make those noises!

0:37:56 > 0:37:58So go to the Saturday Kitchen website and have your say now!

0:37:58 > 0:38:03This is like Harry Met Sally. Will all find out the result at the end

0:38:03 > 0:38:04of the show.

0:38:05 > 0:38:08Now, time for some vintage Keith Floyd - he's in Perigord in France.

0:38:08 > 0:38:11It's 1987 and he's showcasing some of the region's typical ingredients,

0:38:11 > 0:38:12including foie gras, which is pretty controversial,

0:38:12 > 0:38:16so let's just look at this as a bit of food history, and travel

0:38:16 > 0:38:22back 30 years in time.

0:38:22 > 0:38:27It's so relaxed and so pleasant around here, to have to come into a

0:38:27 > 0:38:30hot kitchen and cook is a bit of an imposition on my time after all it

0:38:30 > 0:38:34is a BBC mini break for my benefit. Because I've got you involved in it

0:38:34 > 0:38:39all I'm going to cook a three-course meal using typical Perigord

0:38:39 > 0:38:42ingredients from the humblest to domestic spends of things available.

0:38:42 > 0:38:46Clive, with no further ado as we say in the business, come down and see

0:38:46 > 0:38:53what we have here, I'm going to make soup out of fresh beans, if you have

0:38:53 > 0:38:57to use dried ones leave them soaked Oval night in water and we're using

0:38:57 > 0:39:03the humble potato, tomato, some rosemary, some spec, that is fat

0:39:03 > 0:39:10bacon, you can get it from delicatessens. Carrots, lots of

0:39:10 > 0:39:13carrots, garlic, parsley, thyme and a bay leaf and lots of water. That's

0:39:13 > 0:39:18all we need for that. Come up to me, Clive, after looking at this

0:39:18 > 0:39:25closely, no meal in the Perigord is complete without this, finely

0:39:25 > 0:39:29chopped parsley, garlic and fat bacon, that spec, and that will go

0:39:29 > 0:39:35in the soup in the finishing stages to enrich it. It bears comparison to

0:39:35 > 0:39:38the same kind of thing in Provence made from basil, garlic and olive

0:39:38 > 0:39:46oil. Enough of this. Over here to our dessert. The Perigord is famous

0:39:46 > 0:39:50for its warm artists hence walnut oil, vinegar, letters you can find

0:39:50 > 0:39:54anywhere and goat's cheese and we are going to toast the goat's cheese

0:39:54 > 0:39:58until it is golden brown and served with a walnut oil and walnut salad.

0:39:58 > 0:40:03OK? But now the extravagant bit, sweetbreads poached in hot water

0:40:03 > 0:40:08with salt, I've had them pressed under weights until they are flat so

0:40:08 > 0:40:13they are already ready. And at great expense, Billy Cotton, watch out,

0:40:13 > 0:40:18this cost £4, those pieces of travel. This cost £10. It's fresh

0:40:18 > 0:40:22goose liver and it's brilliant. Are other ingredients over here, please,

0:40:22 > 0:40:27a bit of butter and chicken stock. That's enough chat, Clive. We will

0:40:27 > 0:40:32make our own way to the stove, we will see you overhear. Are very

0:40:32 > 0:40:41first thing is into the span of butter -- this pan of butter. We are

0:40:41 > 0:40:44going to saute the sweetbreads gently for a few moments. I will

0:40:44 > 0:40:48turn them over so they are well coated. While they are gathering

0:40:48 > 0:40:51frying speeder, if you want to look at the soup we have been talking

0:40:51 > 0:40:54about and all of those lovely ingredients simmering away in water

0:40:54 > 0:40:59and a little salt for about an hour and a half. I will stir it around

0:40:59 > 0:41:03and you can see the potatoes, beans and tomato and all those bits and

0:41:03 > 0:41:10pieces. That is really wonderful. Now I'm going to

0:41:17 > 0:41:22put in the Hachis and you get those lovely pieces of fat bacon. These

0:41:22 > 0:41:27are simmering away nicely. As usual I have borrowed a kitchen, I've

0:41:27 > 0:41:33never been here before so I will not know what is right and what is

0:41:33 > 0:41:44wrong. I don't want this to burn so I will turn them over. They so --

0:41:44 > 0:41:48sauteed away. Keep an eye on that because while that is happening, so

0:41:48 > 0:41:52this can end up completely on time I'm going to grille goat's cheese.

0:41:52 > 0:41:57I've remember to let the other. There is a grill under here. They go

0:41:57 > 0:42:03in and they cook away quite happily. Now, these are the very expensive

0:42:03 > 0:42:09little pieces of travel which we are just going to put in to flavour the

0:42:09 > 0:42:15butter in which the sweetbreads are cooking. OK, now, in cooking live,

0:42:15 > 0:42:19although this is on film this is live and in real time, I sometimes

0:42:19 > 0:42:25need help, so if someone could push close to me might foie gras. Thank

0:42:25 > 0:42:29you very much indeed. Still with me? This is the foie gras which we are

0:42:29 > 0:42:33just going to put there for the time being. I'm going to turn this over

0:42:33 > 0:42:39again. Now you will see they are virtually cooked, absolutely

0:42:39 > 0:42:45beautiful, take out the truffles and put them on the top of that. Sorry

0:42:45 > 0:42:49this sequence is going on a bit but very simple it is essential to

0:42:49 > 0:42:53choose a couple of renowned wines taking care not to pay for them

0:42:53 > 0:42:57yourself, of course. When you have done that you finish the sauce, toss

0:42:57 > 0:43:01in a glass of white wine, add the chicken stock into the pan with the

0:43:01 > 0:43:06juices, bubble furiously for two or three minutes and whisk in a knob of

0:43:06 > 0:43:12butter and strain this fine sauce over the sweetbreads. Yum Yum.

0:43:12 > 0:43:17Although I set myself and often do say these things, I'm not one for

0:43:17 > 0:43:21false modesty. That is a dish for which she would pay £30 forth in any

0:43:21 > 0:43:24British restaurant if you could cook properly.

0:43:28 > 0:43:31For you cheapskates to mean to buy the book this is the replay because

0:43:31 > 0:43:33Abdoun done it eight times to the satisfaction of the director of the

0:43:33 > 0:43:43walnut oil salad with crispy lettuce and what we call

0:43:46 > 0:43:49and what we call on -- endives. Stay there, Clive. For the third time,

0:43:49 > 0:43:53because you don't see this at home, how many times I had to do this for

0:43:53 > 0:43:58his benefit behind the camera, the toasted goat's cheese. You can buy

0:43:58 > 0:44:01these in supermarkets around the country in Great Britain, or if you

0:44:01 > 0:44:04are one of these people who have holidays in France, bring them back

0:44:04 > 0:44:08with you.

0:44:10 > 0:44:15Thank you. I hope that's going to be OK.It

0:44:15 > 0:44:25looks absolutely marvellous.Thank you.And for me.Bon appetit. Again.

0:44:25 > 0:44:30That looks better, doesn't it? One thing I'd like to know because it's

0:44:30 > 0:44:34my programme, this is your life but my programme, what do you think of

0:44:34 > 0:44:39the food?I think it's very good.I think it's

0:44:39 > 0:44:40Merci Monsieur Floyd!

0:44:40 > 0:44:42Right, still to come.

0:44:42 > 0:44:44Nigel Slater shows us how to make two rhubarb

0:44:44 > 0:44:47dishes to get you through the week - one sweet

0:44:47 > 0:44:50and one savoury and not a crumble in sight!

0:44:50 > 0:44:51It's almost omelette challenge time!

0:44:51 > 0:44:54Phill, you're a pun man so brace yourself as today's

0:44:54 > 0:45:01are in your honour.

0:45:01 > 0:45:04They will cracking. That's my own!

0:45:04 > 0:45:05That's my own!

0:45:05 > 0:45:09Chefs, now it's your turn to stand-up and crack some yolks.

0:45:09 > 0:45:12we don't want you to Stephen Fry your eggs,

0:45:12 > 0:45:13it's quick omelettes we want.

0:45:13 > 0:45:19Just don't make us GAG!

0:45:19 > 0:45:21But if you lose, Never Mind!

0:45:21 > 0:45:23Will Phill get his food heaven - harissa

0:45:23 > 0:45:24roasted monkfish with blood orange, sumac,

0:45:24 > 0:45:25pomegranates and za'atar flatbread?

0:45:25 > 0:45:27Or his food hell sweetcorn puree and roasted salmon

0:45:27 > 0:45:29with chargrilled corn, baby corn and

0:45:29 > 0:45:30Sobrassada.

0:45:30 > 0:45:33There's still a chance for you to vote on the website and we'll find

0:45:33 > 0:45:34out the results later on!

0:45:34 > 0:45:35Right, on with the cooking.

0:45:35 > 0:45:37Brad, what are we making?

0:45:37 > 0:45:41There is not a lot of ingredients but what there is the interesting

0:45:41 > 0:45:45stuff. So we are going to make everything here I use in the

0:45:45 > 0:45:49restaurant, this dish has been on the menu as well. It is a refined

0:45:49 > 0:45:56take on one of my favourite lunches at work, which is ramen. So the

0:45:56 > 0:45:59pasta, a noodle element is going to be the sea spaghetti, which you are

0:45:59 > 0:46:06going to prep now. This is an amazing ingredient, naturally groan.

0:46:06 > 0:46:14So is this new on you Phill?Yes. Will you on the phone?Instagram.

0:46:14 > 0:46:21Got to get it on.Shall I remove it. All right. Slap my legs.You have

0:46:21 > 0:46:27foraged this yourself?Back in May I met my two good friend forager, they

0:46:27 > 0:46:31took me on the coast of Cornwall. There is about six native types of

0:46:31 > 0:46:35sea wood and we managed to find every one. The other two, two of

0:46:35 > 0:46:39them being this kelp, which is what we are going to use to make the

0:46:39 > 0:46:49broth.This is Kombu?Yes, in Japan. This we have made an oil out of, we

0:46:49 > 0:46:56will finish at the end, it is called sea truffle. It is like pure black

0:46:56 > 0:46:59truffle but sea wood. We treat it like pasta, cook it for six minutes.

0:46:59 > 0:47:03Into salted water or not?Either because it is full of salt natural

0:47:03 > 0:47:09any way. The actual broth element, you want to...You can buy this in

0:47:09 > 0:47:16supermarkets now?Yes, you can buy it from, yes online, people sell it.

0:47:16 > 0:47:20If you have time go to the coast and pick it yourself, it is free. This

0:47:20 > 0:47:30broth, we are going to make, is from the scallop roe. The roe, we dry

0:47:30 > 0:47:35them in the oven overnight so 50 degrees, so using the whole thing,

0:47:35 > 0:47:40get the most out of it. Dry it in the oven overnight and you end up

0:47:40 > 0:47:46with a dry roe.I am standing by this massive massively hot box.This

0:47:46 > 0:47:55is the interesting part of it.It is ridiculously hotIt's a Japanese

0:47:55 > 0:48:02grill, also in America. It is made of ceramic.So it is holding the

0:48:02 > 0:48:06heat.. We will grill the scallop on the coals. It has intense heat like

0:48:06 > 0:48:10a pan. What we will do is, I mean the grill, we use it in the

0:48:10 > 0:48:13restaurant. As you can see it is space saving, you can carry it

0:48:13 > 0:48:18round, you can move it, even though it is so hot. You can take it any

0:48:18 > 0:48:24whereIt has handles so you can move it about.You are using it for the

0:48:24 > 0:48:31heat?Yes and flavour. We are adding another dimension to the cooking.A

0:48:31 > 0:48:35lot of chefs are cooking over coals or on coals, what flavour is it is

0:48:35 > 0:48:40giving you?Like a barbecue taste, like them being hotter than a pan,

0:48:40 > 0:48:45it is perfect for doing what we are going to do.The fuel you are use,

0:48:45 > 0:48:51it is not regular charcoal.Yes, there is a type of coal in there

0:48:51 > 0:48:56which is a Japanese tree, that is from fossilised plankton, another

0:48:56 > 0:49:03link to the sea.But it is smokeless.Yes, so obviously, if you

0:49:03 > 0:49:10poured oil on it it might set alight.Let's not do that. Before I

0:49:10 > 0:49:16cook this, these are, tell us about them?This is another garnish, this

0:49:16 > 0:49:21is red mullet scale, they are edible.It sounds like lunacy.But

0:49:21 > 0:49:27they are fish crisps, what's not to like?Is it just, is it a texture

0:49:27 > 0:49:32thing?But it delivers fish flavour, we are going to salt them as well.

0:49:32 > 0:49:38Like I said, you know, what is not to like.We had to say it now in

0:49:38 > 0:49:48rehearsal Jane, what did you call them?Frazzles, fishy ones.Not bad.

0:49:48 > 0:49:53It is like putting it into a hot pan but hotter. They are going to bubble

0:49:53 > 0:49:59away.If we watch this for ten seconds you can see it boiling now.

0:49:59 > 0:50:05They are so fierce.It is a good way of cooking shellfish because it is

0:50:05 > 0:50:09such a perfect thing. Respecting the ingredient which is what we do at

0:50:09 > 0:50:13the restaurant, with every possible way.There is no waste in your

0:50:13 > 0:50:21restaurant?As much as possible, we use everything, so skins of

0:50:21 > 0:50:26vegetables, roes, anything we can we wills you and keep if it has great

0:50:26 > 0:50:30flavour and integrate it back in the mean ewe.I love you are doing very

0:50:30 > 0:50:37Asian inspired fish, you have never been to JapanI have never been.It

0:50:37 > 0:50:42is through reading, through experimentation.It is down to my

0:50:42 > 0:50:46own obsession and yes, I have always just loved eating Asian food,

0:50:46 > 0:50:51really, you know, it has been a big part of me, what I like to eat. It

0:50:51 > 0:50:59has been, I just, I just, yes, I love it. I eat ramen, a lot of the

0:50:59 > 0:51:05boys will say one of my favourite lunches is to get a bowl of ramen, a

0:51:05 > 0:51:09frieding a and hot sauce.Your restaurant is in Birmingham, you

0:51:09 > 0:51:16have a Michelin star, but you have these four counter top seats where

0:51:16 > 0:51:20there is no men knew and you throw people out and get them to try itWe

0:51:20 > 0:51:24have the main restaurant. We came up with an idea of having four seats

0:51:24 > 0:51:28where we can really experiment with new stuff. This is where this one

0:51:28 > 0:51:32came from, so, you can see they are almost ready now, we will take them

0:51:32 > 0:51:37off.Wow.We have people on Twitter saying if they should be brave

0:51:37 > 0:51:46enough to try the fish scales and if there is an alternative.Frazzles.

0:51:46 > 0:51:51Potato or fried onions done in the same manner. Get a colour on and

0:51:51 > 0:51:56season them. We are cooking fish, we need fish crisps.What about

0:51:56 > 0:52:00cooking, just straightforward scallop, would you get the same

0:52:00 > 0:52:05effect on a barbecue?Absolutely. This is, I respect the animal, and I

0:52:05 > 0:52:11like to, if I can cook it in its shell, I definitely will. And I do

0:52:11 > 0:52:16it with oyster, all sorts, it is a really nice, nice way of doing it.

0:52:16 > 0:52:23So once they have been cooked...You are going to do that clever thing.

0:52:23 > 0:52:29Hopefully finish them off, which... You will need those.A nice touch.

0:52:29 > 0:52:32If you get your charcoal, and then you can just finish the scallops

0:52:32 > 0:52:38off. With a really intense bit of heat.

0:52:38 > 0:52:43The black and, that will give you a lot of flavour.It is all the wood

0:52:43 > 0:52:48flavour, and obviously it is giving you this real nice quick sear and

0:52:48 > 0:52:51delivering another barbecue taste through the dish, which is, they

0:52:51 > 0:53:01smell so good.Can I run that over... Smell that? No, no.The

0:53:01 > 0:53:07broth as well it is made from the roe.Did you smell it?That is why I

0:53:07 > 0:53:13nearly had your hand off.Adding the soy sauce s reducing that down, this

0:53:13 > 0:53:17is the sea spaghetti.You do something clever with cream and the

0:53:17 > 0:53:23coals?Yes, going back to the wasting, if we had Nicoles left, we

0:53:23 > 0:53:29take them out of barbecue, and we would put them in a bowl and pour

0:53:29 > 0:53:33cream over them, then cling-film it and it infuses all the cream with

0:53:33 > 0:53:37the flavour of the wood and sends it a nice looking grey colour, and you

0:53:37 > 0:53:43get this really...Nice looking grey colour.I like grey. You get a nice

0:53:43 > 0:53:48taste.What would you use it for?We have got that on with another

0:53:48 > 0:53:53scallop dish at the moment. And the cream itself is so versatile. It

0:53:53 > 0:54:01will go with roast vegetables. Like Jane did with the squash, you could

0:54:01 > 0:54:06do celeriac, it is delivering a different dimension.When you

0:54:06 > 0:54:10deliver food on this kind of plane, do you go out to restaurants and

0:54:10 > 0:54:17find it very boring?Can I say no? Can I say yes?Yes.I am going to

0:54:17 > 0:54:21say I just picking the right ones. I spend a lot of time in Chinatown in

0:54:21 > 0:54:26Birmingham, because I find it fascinating, the ingredients, I have

0:54:26 > 0:54:30never heard of and Trotters and this and that, and it is just, I want to

0:54:30 > 0:54:36eat it. I look at it I want to eat it. This is the finished broth,

0:54:36 > 0:54:42reduced down, soy sauce to flavour it. It is really sweet, really

0:54:42 > 0:54:48scallopy. It has got, in the seaweed it has a natural Agar which thickens

0:54:48 > 0:54:55things so by bringing it down slowly you improve that. Scallops going in.

0:54:55 > 0:55:00This is the sea truffle I was talking about. It tastes intense

0:55:00 > 0:55:05like black truffle. My foragers introduced me to this. It is so

0:55:05 > 0:55:09special.And you make that yourself in the restaurant.We blend it with

0:55:09 > 0:55:13grape seed oil, we leave it overnight to infuse.All of this is

0:55:13 > 0:55:21trial and error in the restaurant? Yes, no error, just trial.Never any

0:55:21 > 0:55:27error?To be honest if you don't make an error you never learn. I

0:55:27 > 0:55:37love it. It. Top it with the crispy scales. My plates are all hand made.

0:55:37 > 0:55:42By an artist, I love what -- a lot of what we do is art.It is the

0:55:42 > 0:55:49whole package.We carry it through. Remind us what that isSo this is

0:55:49 > 0:55:53the grilled scallop, with sea spaghetti and a broth made from the

0:55:53 > 0:55:56roe with crispy red mullet scales. Just amazing.

0:56:00 > 0:56:06Let us go. A lot of the things we see on this

0:56:06 > 0:56:11show it just amazing to watch. You look at those ingredients, you get

0:56:11 > 0:56:16two chefs, doing the same dish, the same ingredients and it will be

0:56:16 > 0:56:16two chefs, doing the same dish, the same ingredients and it will be

0:56:16 > 0:56:20wildly different. It is lovely to watch guys like you that come on and

0:56:20 > 0:56:27do something like thisThe concentration is all about us being

0:56:27 > 0:56:30inspired by world cuisine using our ingredient, that is the thought

0:56:30 > 0:56:34process and the channel. So everything that we think, let us put

0:56:34 > 0:56:40that in, no, we think a bit deeper, we have got, we have something in

0:56:40 > 0:56:47the country we can use and it keeps it all.How is it Phill?Fantastic.

0:56:47 > 0:56:51Your producer came up to me before the show and said don't swear, this

0:56:51 > 0:56:56is the closest I have got. It is good then.Really good. The

0:56:56 > 0:57:02broth is incredible.Oliver.It is the most incredible dish. You might

0:57:02 > 0:57:11think I am going to use a coastal wine. This is a central wine it is

0:57:11 > 0:57:14Taste the Difference Gruner Veltliner. Ten generations of wine

0:57:14 > 0:57:18making, it works so well with the freshness of the sea, if you are

0:57:18 > 0:57:22cooking things like samphire, anything that is salty, this is the

0:57:22 > 0:57:29wine that is unbelievable.It is awesome. It is good with samphire,

0:57:29 > 0:57:33anything saline, it will work well. It has a nice little touch of salt

0:57:33 > 0:57:38in the wine. It picks up with the sweet flavour.You are into your

0:57:38 > 0:57:44beers as well.We have a good beer list, we chop and change everything

0:57:44 > 0:57:49as much as we do on the food side and with the wines as well.You are

0:57:49 > 0:57:54happy? Good.

0:57:56 > 0:57:58Now let's catch up with Si and Dave, the Hairy Bikers.

0:57:58 > 0:58:01They are back in Blighty but it's Korean fried chicken on the menu.

0:58:07 > 0:58:12Kim is a cordon bleu trained chef. He has worked in Michelin starred

0:58:12 > 0:58:17restaurants in Paris but he dreamed of creating an authentic slice of

0:58:17 > 0:58:22Korea in London.We are the only one in the City of London. I have been

0:58:22 > 0:58:29here one year now.How important is the chicken?Ten years ago we used

0:58:29 > 0:58:37to have about 100 million chingens a year, now going up about 900%, so

0:58:37 > 0:58:40900 million chickens slaughtered every year.It is like the people's

0:58:40 > 0:58:45protein of choice. You have the eggs as well. Reinventing fried chicken

0:58:45 > 0:58:49is like trying to reinvent the wheel. The Koreans have pulled it

0:58:49 > 0:58:55off.It is understanding shus, sticky, magic.I think we should

0:58:55 > 0:59:03give that a go.Aye. Two sauces and a plain.Come on, let's go.We laugh

0:59:03 > 0:59:07in the face of potential humiliation, we are taking on

0:59:07 > 0:59:11Korean's number one chicken dish in a Korean restaurant.I hope you are

0:59:11 > 0:59:17feeling fired up.Upper scope.It is like the hunt for red octoper. What

0:59:17 > 0:59:21we started off with is these are beautifully beautifully prepared

0:59:21 > 0:59:26skinned and boned chicken thighs. The thing about Korean fried chicken

0:59:26 > 0:59:30it is super chuby, it needs to be battered so you need to do a

0:59:30 > 0:59:36preparation to enable the batter to stick. That preparation is a couple

0:59:36 > 0:59:41of big spoonfuls of flour, one of cornflour, cornflour when it is

0:59:41 > 0:59:48crispy it is lovely. About a teaspoon of baking powder to give it

0:59:48 > 0:59:55a bit of humph. A teaspoon of salt.

0:59:55 > 1:00:01the next thing for me to do is to make the batter, starting out with a

1:00:01 > 1:00:08125 grams of playing flour, and I want 125 grams of cornflour.I like

1:00:08 > 1:00:11this repetitive like, I'm machine-like.Half a teaspoon of

1:00:11 > 1:00:17salt and half a teaspoon of baking powder. This is like a tempura

1:00:17 > 1:00:22batter, it is quite thin. We're not talking haddock and chips, we are

1:00:22 > 1:00:26talking Korean fried chicken. I have ice-cold mineral water in here. Just

1:00:26 > 1:00:29stirring that in but we have not finished with the liquids yet

1:00:29 > 1:00:35because now we have our secret weapon.Oh yes!100 millilitres of

1:00:35 > 1:00:39vodka. We have not gone bonkers, vodka makes it really crispy after

1:00:39 > 1:00:44all

1:00:46 > 1:00:48all Korea is near Russia.The alcohol will disappear when we put

1:00:48 > 1:00:54it in the fryer so it's going to be OK for the kids.Mr King, I believe

1:00:54 > 1:00:58that is your batter.Fantastic. We're double frying the chicken and

1:00:58 > 1:01:01apart from the vodka it's one of the secrets to our Korean fried chicken,

1:01:01 > 1:01:05bit like double cooked chips, it makes them super crunchy and make

1:01:05 > 1:01:10sure the chicken is cooked right the way through.Oil preheated at 160

1:01:10 > 1:01:19degrees, you dip your chicken into the batter and then pop it in for

1:01:19 > 1:01:22between eight and ten minutes.We are going to do two sauces but we

1:01:22 > 1:01:27are going to have ours as dipping sauces so you pay your money, take

1:01:27 > 1:01:32your choice, one sauce, the other sauce, or both sauces, or no sauces,

1:01:32 > 1:01:37and we know that already is this post of life. There we go. Looking

1:01:37 > 1:01:48at the table. I1 fall cups of soy -- I want four cups of soy. At 25

1:01:48 > 1:01:52millilitres of mirin, which is rice wine, the same of vinegar, and a bit

1:01:52 > 1:01:58of grated ginger and two cloves of garlic. Stir in about 50 grams of

1:01:58 > 1:02:01brown sugar and a few drops of sesame oil. Add a teaspoon of

1:02:01 > 1:02:08cornflour to thicken and finish of proceedings with a sprinkling of

1:02:08 > 1:02:15sesame seeds. Zero 33 zero 123 14 ten that's the first dipping sauce,

1:02:15 > 1:02:20the sweet soy sauce, but it wouldn't be a Korean dish without a banging

1:02:20 > 1:02:25spicy sauce, this staple of Korean cooking, red pepper paste. It is hot

1:02:25 > 1:02:31and it's addictive.It really is. Chillis release endorphins and that

1:02:31 > 1:02:36makes you happy, I think that's why the Koreans are really happy. One

1:02:36 > 1:02:40spoonful of chilli sauce and a teaspoon of rice vinegar. And now

1:02:40 > 1:02:46one tablespoon of honey. So, again, its massive sweet and savoury hits.

1:02:46 > 1:02:50I finish that off with a little splash of sesame oil. And a few more

1:02:50 > 1:02:58sesame seeds on this just because we can. There we are, in four eight

1:02:58 > 1:03:01minutes at 160 degrees. That's the colour we are looking for, cooked

1:03:01 > 1:03:04through but we are going to put the most wonderful colour on them when

1:03:04 > 1:03:12we turn it up to 190 degrees. That is hot.Second fried, two minutes.

1:03:12 > 1:03:16The sauces are done, waiting in anticipation, the chicken is nearly

1:03:16 > 1:03:23there. I will just cleared down a bit.Thanks, mate. Right. The

1:03:23 > 1:03:30anticipation is killing us. The moment of truth, the colour. Oh yes.

1:03:30 > 1:03:35That batter has really stuck well, hasn't it?So good.It's not covered

1:03:35 > 1:03:38in grease and not oily and the secret that is get the temperature

1:03:38 > 1:03:42is correct, get it right the steam expands and forces out all of the

1:03:42 > 1:03:51fat. This looks good. That'll do. But the burning question is, what

1:03:51 > 1:03:59does Kim think? That is the sweet soy dip.The ginger smells really

1:03:59 > 1:04:13good, I could smell it. Very juicy, perfect, strong ginger taste, good.

1:04:18 > 1:04:22That's good, isn't it?Which sauce is your favourite?Chilli but that's

1:04:22 > 1:04:29nice as well. High braise from the man himself. The perfect drink to

1:04:29 > 1:04:35wash it down with is Kim's potent home-brewed rice beer.

1:04:39 > 1:04:43Thank you, boys and that's it, the heaven and hell vote is now closed.

1:04:43 > 1:04:44Phill's fate is sealed!

1:04:44 > 1:04:47And we will reveal the results at the end of the show.

1:04:47 > 1:04:49Now let's take some calls from our viewers.

1:04:49 > 1:04:54Scott from Oxford, what is your question?Hi, how are you?Good, how

1:04:54 > 1:05:05are you?Great from The Hairy Bikers I'd like recipe for a black kale.I

1:05:05 > 1:05:12have a belting one, fry it with olive oil, chopped shallots and

1:05:12 > 1:05:17garlic, after it is fried have it with any dish, delicious.Good lord,

1:05:17 > 1:05:22I wasn't expecting that! , I thought you were going to handed over to one

1:05:22 > 1:05:29of us. That is a nice recipe. You have a tweet for us.Leanne Murray

1:05:29 > 1:05:34says I'm not a big fan of red wines, unlike me! Are there any white wines

1:05:34 > 1:05:39that go well with roast lamb or beef?There are indeed, Richard

1:05:39 > 1:05:47Wright, -- rich white wines, Shannon Blanc from South Africa or a Cotes

1:05:47 > 1:05:51du Rhone.A reminder that nominations for this year's BBC Food

1:05:51 > 1:05:54and Farming Awards close this Monday.

1:05:54 > 1:05:56So if you think your local food producer deserves an award,

1:05:56 > 1:05:59go to the BBC website and nominate them!

1:05:59 > 1:06:02BBC .co food awards.

1:06:02 > 1:06:09Time now for one of our foodie films.

1:06:09 > 1:06:12When we were invited behind the scenes of the embassy in Italy, or

1:06:12 > 1:06:16the Italian Embassy in London, I should say, who better than chef Joe

1:06:16 > 1:06:20Hurd, and I wonder if the ambassador still serves those tiny chocolate

1:06:20 > 1:06:24balls they are famous for.

1:06:27 > 1:06:29With my family hailing from Italy Italian food has always been

1:06:29 > 1:06:33something I've been passionate about so went the embassy gave me the

1:06:33 > 1:06:35chance to go behind the scenes and see how they cater for the

1:06:35 > 1:06:43ambassador's guests I let at the opportunity. Nice to see you again.

1:06:43 > 1:06:48Likewise.Good to finally be in your kitchen. How the approach the menus

1:06:48 > 1:06:52for the ambassador?It can be tricky at times but we need to understand

1:06:52 > 1:06:58who the guests are to tailor their expectations. International guests,

1:06:58 > 1:07:05we try and make something authentic that represents Italy, if we have

1:07:05 > 1:07:09Italian guests we make something authentic.Do they have high

1:07:09 > 1:07:12expectations when they come to eat in the embassy?Yes, they have high

1:07:12 > 1:07:16expectations but when it comes to food simplicity works, we stick to

1:07:16 > 1:07:19what we know and we will be fine, great ingredients and the result is

1:07:19 > 1:07:24always good.Do you sauce most of your ingredients from the UK, Italy,

1:07:24 > 1:07:31or is it a mixed -- do you get your ingredients.It is a mixed community

1:07:31 > 1:07:36get the best you can wherever you can get it, it would be silly to get

1:07:36 > 1:07:39cabbage from Italy.Would talk about Italian food, and it's a loose term

1:07:39 > 1:07:45because until about 157 years ago Italy was made up of lots of

1:07:45 > 1:07:48different steaks and principalities. Do you tailor to the regionalism of

1:07:48 > 1:07:52Italy?Of course, I have to be careful, I have to be a diplomat in

1:07:52 > 1:07:56away, there are so many regional even family to family, a recipe

1:07:56 > 1:07:59could change, so you could get a nice variety starting from polenta

1:07:59 > 1:08:05with butter, until you reach the bottom of Italy when you only use

1:08:05 > 1:08:11olive oil and fish.Tell me you still do pasta and pizza.Of course,

1:08:11 > 1:08:16everybody loves it.You have a lot of big functions because it's the

1:08:16 > 1:08:19ambassador's last week.We have lots of lunches and dinners and we will

1:08:19 > 1:08:24end up with a big farewell party where we have around 500 guests.You

1:08:24 > 1:08:30have got your work cut out. Anything I can do to help?I have an apron

1:08:30 > 1:08:33for you because there is lots of washing up to do.I'm not

1:08:33 > 1:08:38washing-up!Everything is better if you add chocolate to it.Now the

1:08:38 > 1:08:40dessert has been served on going to go upstairs to see what the

1:08:40 > 1:08:47ambassador thinks. Chow, lovely to meet you, your Excellency. Enjoy

1:08:47 > 1:08:52your lunch?Very much so, think it was the perfect blend of

1:08:52 > 1:08:56ingredients. He knows I love chocolate so he has added this twist

1:08:56 > 1:09:02on chocolate tiramisu.How important is food to diplomacy within your

1:09:02 > 1:09:07job?Well, we want to create the right atmosphere for a discussion.

1:09:07 > 1:09:12If you are sitting at the table with a wonderful Italian lunch you pave

1:09:12 > 1:09:15the way, smooth the way for a conversation, finding together

1:09:15 > 1:09:21solutions to problems, you are in a frame of mind which is not the one

1:09:21 > 1:09:28you would be in if you were eating some terrible junk food.One of the

1:09:28 > 1:09:33most famous Italian confections, a small chocolate ball wrapped in gold

1:09:33 > 1:09:39foil. You wouldn't have any in the embassy?Let me see, there you have

1:09:39 > 1:09:44some. Some more over there.So actually the room is full of them.I

1:09:44 > 1:09:48was a bit wary at the beginning because of the cliche. But then

1:09:48 > 1:09:53people ask for them and they are good.Why not? Thank you for

1:09:53 > 1:09:58inviting me into your home.My pleasure.Good luck with the new

1:09:58 > 1:10:04appointment.Thank you very much. Ambassador, you have truly spoiled

1:10:04 > 1:10:08me, and a lovely taste of Italian food right here in the heart of

1:10:08 > 1:10:12London. I love that they actually serve those at the ambassador's

1:10:12 > 1:10:20residents. Brilliant. Omelette challenge time. Jane has not done

1:10:20 > 1:10:22this before. She's been practising all week watching Fanny Cradock

1:10:22 > 1:10:27videos were they put mincemeat and and omelette with icing sugar. And

1:10:27 > 1:10:33she put on the whole ball gown and everything.I need to chiffon.She's

1:10:33 > 1:10:39quite excited. You are quite good at cracking eggs, Phil

1:10:39 > 1:10:39quite excited. You are quite good at cracking eggs, Phil, so should we

1:10:39 > 1:10:50give him a chance? Come this way. Do you know the rules?Roughly, yeah.

1:10:50 > 1:10:53I've watched. Edible first three egg omelette is good enough to feed our

1:10:53 > 1:11:00crew.Yeah!Come on! If not they will end up in the compost bin. Is

1:11:00 > 1:11:04it going to be crew for compost, that's one of your badges, put that

1:11:04 > 1:11:14there. Stopped clock on the screen, three, two, one, go!Do I have to

1:11:14 > 1:11:29make Brad's face into Phill?Denim jacket, pair of glasses. Your butter

1:11:29 > 1:11:37is a little noir. How are you doing, Jane, is all about watching Fanny

1:11:37 > 1:11:43Cradock coming back to you?No! It's not looking good.Keep going, girl,

1:11:43 > 1:11:49keep going. Look at the precision and the love going into this. I

1:11:49 > 1:11:54quite like the browned butter.It's good, I was inspired by Brad earlier

1:11:54 > 1:12:06talking about his grey cream. On the plates.Very good. Keep going,

1:12:06 > 1:12:14Phill.I'm in no rush.Well, we are. LAUGHTER

1:12:14 > 1:12:21What about that woman down there.Is it time for the sports round-up, or

1:12:21 > 1:12:29am I showing my age? Do I do that? We have run out of music. That's

1:12:29 > 1:12:32delicious, a little under seasoned but it's an omelette. Jane, what is

1:12:32 > 1:12:40your time?I'm still going, everybody relax.Jane, a marvellous

1:12:40 > 1:12:4553 seconds, actually. That's pretty good. It's not actually in there.

1:12:45 > 1:12:52It's down here somewhere. Let's put it there.It is plated!He has done

1:12:52 > 1:12:59it, very good. Look at that.It's a lot better than mine.It is nice

1:12:59 > 1:13:12and...What!?That's quite nice, actually.Yeah?Little bit sloppy in

1:13:12 > 1:13:22the middle but well done. You should do this every week. Is Phill going

1:13:22 > 1:13:26to have his food heaven or food hell. We will find out after Nigel

1:13:26 > 1:13:32Slater shows us his rhubarb recipes, so that you lot at home can use some

1:13:32 > 1:13:36of the forced rhubarb that we saw in our film last week.

1:13:36 > 1:13:41Take a look. Leftovers aren't just about what you

1:13:41 > 1:13:45have left, the real art to making the most of them is planning ahead.

1:13:45 > 1:13:48Today I'm going to cook enough rhubarb to make sure I have plenty

1:13:48 > 1:13:52for the week. It is one of those incredibly versatile and useful

1:13:52 > 1:13:59things to have around. You don't do anything fancy with it, quite simply

1:13:59 > 1:14:03rhubarb, sugar and a bit of water so that you get some juice. I'm just

1:14:03 > 1:14:07going to put it into the oven and just leave it until it's soft enough

1:14:07 > 1:14:12to take the point of a knife.

1:14:12 > 1:14:18Tonight I'm cooking a rhubarb Tart with mascarpone cream. For the base

1:14:18 > 1:14:23of my Tart all I need is some sweet puff pastry. I love making pastry

1:14:23 > 1:14:28but I have not got time for it always and certainly not during the

1:14:28 > 1:14:31week so I use frozen pastry and if you buy the good stuff with butter

1:14:31 > 1:14:35in it there is nothing wrong with it. In fact, they have even rolled

1:14:35 > 1:14:38it out for you. But I actually wrote it again so it is a little bit

1:14:38 > 1:14:45thinner. For each of your tarts create a rectangle to sit your fruit

1:14:45 > 1:14:51in by using a knife to score the pastry. Then brush the juice from

1:14:51 > 1:14:57your roasted rhubarb around the edges to give the pastry shine. Pop

1:14:57 > 1:15:01it in a hot oven. It's going to take about 20 minutes to cook, just

1:15:01 > 1:15:05enough time to create its perfect companion. I want something that has

1:15:05 > 1:15:11got a very creamy texture to go with the crispness of the pastry and

1:15:11 > 1:15:15quite sour fruit. But I also wanted to have a lovely vanilla flavour you

1:15:15 > 1:15:23get if you made your own custard. I'm going to make a sort of custard

1:15:23 > 1:15:29flavour. A couple of spoonfuls of sugar and a couple of egg yolks in a

1:15:29 > 1:15:34mixing bowl and keep the whites for later. I'm just going to add some

1:15:34 > 1:15:42mascarpone, that cool vanilla creamy smell. And to provide a really deep

1:15:42 > 1:15:53flavour add a generous few drops of vanilla extract.

1:15:53 > 1:15:58Beat the egg whites until thick and fluffy and told them in the cream.

1:15:58 > 1:16:04You can keep this in the fridge for calm of day, perfect for cake or

1:16:04 > 1:16:10these warm rhubarb tarts.ItIt works for me because it is two

1:16:10 > 1:16:14ingredient, pastry and rhubarb, the key to this dish is simplicity,

1:16:14 > 1:16:20which makes it quick, easy and delicious.

1:16:22 > 1:16:27My challenge tonight, is to find a partner for his rhubarb. At least

1:16:27 > 1:16:32once a week I make myself a little treat, and I really fancy some fish,

1:16:32 > 1:16:35my favourite is probably the cheapest of them all, it is

1:16:35 > 1:16:39mackerel. I love the colour of it, the beautiful shimmering blues and

1:16:39 > 1:16:44silvers but when you cook it, it gets smokey and the skin goes crisp,

1:16:44 > 1:16:49and for me it is the biggest treat of all. For my dinner tonight I am

1:16:49 > 1:16:54cooking fried mackerel and roasted rhubarb.

1:16:54 > 1:16:59I usually just coat my mackerel with a little flour and lightly fry it

1:16:59 > 1:17:03with oil and Rosemary, tonight I want to try something a bit

1:17:03 > 1:17:08different. I am combining it with rhubarb. It is not an obvious

1:17:08 > 1:17:11partner as strong flavours work really well together. It is one of

1:17:11 > 1:17:15those ingredients that is really sharp and it will cut the richness

1:17:15 > 1:17:21of the fish. It does sound a bit strange, but it really works.

1:17:21 > 1:17:28I am going to put just a few capers in there, only because I love that

1:17:28 > 1:17:34vinegariness of them. I want something rich, some sherry vinegar.

1:17:34 > 1:17:39Just a little bit.

1:17:51 > 1:17:56Some rhubarb juice in here, so I can dissolved the crusty bits on the

1:17:56 > 1:18:06pan, all the bits that have caught from the skin, and all that flavour

1:18:06 > 1:18:13is, not a sauce, just the juices from the pan.

1:18:15 > 1:18:19Sweet and savoury. Absolutely delicious, and a cheap midweek

1:18:19 > 1:18:23treat.

1:18:25 > 1:18:27treat.

1:18:27 > 1:18:28Thanks Nigel - a classic combo.

1:18:28 > 1:18:31Right, time to find out whether Phill is getting his food

1:18:31 > 1:18:33heaven or food hell.

1:18:33 > 1:18:36Food heaven is Harissa roasted monkfish with blood orange, sumac,

1:18:36 > 1:18:37pomegranates and za'atar flatbread.

1:18:37 > 1:18:39Or food hell is sweetcorn puree and roasted salmon

1:18:39 > 1:18:40with chargrilled corn, baby corn and

1:18:40 > 1:18:42Sobrassada.

1:18:42 > 1:18:47Lack at them there. Laughing at you. Do you think you have?I have no

1:18:47 > 1:18:53idea.If you look at the autocue it says 56% of the viewers went for

1:18:53 > 1:19:05hell.No!!Sorry.No! No! Argh!No drama in your house is there?Oh!

1:19:05 > 1:19:09You will like sweet corn.No, I won't.

1:19:09 > 1:19:14You made such a fuss about it, that is the trouble. People are...Look

1:19:14 > 1:19:20at it. Look at it sat there all satisfied with itself.So Jane will

1:19:20 > 1:19:26take that off.She is touching it. We will make a puree out of it.

1:19:26 > 1:19:32Doesn't matter what she does to it. It is still sweet corn.

1:19:35 > 1:19:40What is wrong with salmon?I like it raw like that.What is wrong with

1:19:40 > 1:19:46cooked salmon?It takes the fun out of it. Raw salmon is beautifully.

1:19:46 > 1:19:53Sashimi, it is lovely. I love raw fish. I'm like an otter.

1:19:53 > 1:20:01Yeah, no. I don't, cooked. It seems to lose its magic.Have you always

1:20:01 > 1:20:09been like sna?With salmon, I don't know. My mum, my mum, so, East End,

1:20:09 > 1:20:14so Barking, Essex, I remember the geezer with the winkles on a

1:20:14 > 1:20:20Saturday night in this basket.Are you sure?Get away with it. Three

1:20:20 > 1:20:25people, baby corn is like Satan's corn. That is even worse than the

1:20:25 > 1:20:30grown up stuff. So the geezer that used to come round on Saturday

1:20:30 > 1:20:36night. There was the War Cry lady and the monkey and the camera.What

1:20:36 > 1:20:43is this?Pub, you get the winkle man.Sorry what was the monkey...

1:20:43 > 1:20:49Bloke with a monkey and camera would come round, does anybody want a

1:20:49 > 1:20:55photograph?Sunderland...A Sunderland girl, you had to get that

1:20:55 > 1:21:04in. Do you remember meat Ralphs?I nearly swore again.What about food

1:21:04 > 1:21:10on the road, how has it changed. Back in the old day, I mean it is,

1:21:10 > 1:21:16it was garages and Ginster. The thing is you have the supermarket,

1:21:16 > 1:21:23the chains are all the service stations, so you have really good

1:21:23 > 1:21:27salad, great vegan options available. Good, fresh food is now

1:21:27 > 1:21:33available on the roetz, there is no excuses for bad eating.Do you cook

1:21:33 > 1:21:42in the hotel.Yes, he can cook drop scones on an Iran in his hotel room.

1:21:42 > 1:21:48-- iron. He doesn't do this?Yes, he boils eggs in the kettles.Check

1:21:48 > 1:21:53your kettle in the hotel room.You must. Always check the kettle.Look

1:21:53 > 1:22:00at that skin. It is doing mad things, a bit of hot oil.I like

1:22:00 > 1:22:08fish, I am liking that. I am not liking this. This muck. Don't put it

1:22:08 > 1:22:14in a blender. It makes it worse. Didn't you, didn't you convert Jason

1:22:14 > 1:22:19Manford?Think about sweet corn mush.Didn't you convert Jason

1:22:19 > 1:22:26Manford to sprouts?He said I don't like sprout, in that way. And I'm

1:22:26 > 1:22:30not having that. When people say they don't like sprout, it means

1:22:30 > 1:22:36their mum cooks them wrong, what you have to do, I have sprouts, I

1:22:36 > 1:22:41stir-fry them, high heat, just a little bit of garlic, a bit of

1:22:41 > 1:22:46salt-and-pepper, just, really high heat, and just, just get the edges

1:22:46 > 1:22:54brown and whack in a couple of teaspoons of tersy yakky.That will

1:22:54 > 1:23:01make anything tasty.What? Do you want me to cook or not? Good grief!

1:23:01 > 1:23:11You are the pickiest chef!With your gravy.

1:23:13 > 1:23:20gravy. So...So sip made him sea bass, pan-fried sea bass and gave

1:23:20 > 1:23:28him stir-fried veg. I had my sprouts. He is like what's that he?

1:23:28 > 1:23:35I went sprouts, you don't like them He went can I try one? Yeah, yeah,

1:23:35 > 1:23:44so he liked them. But the other day, the other day online, I made, a much

1:23:44 > 1:23:49more experimental dish, a sprout fritata, which was really good. I

1:23:49 > 1:23:54was surprised. The texture of the sprout really works in that context.

1:23:54 > 1:24:05Brilliant.Well... And the heat up online. No, I don't like it. You've

1:24:05 > 1:24:11not had it. You've not had it. So yeah I love a Brussels sprout. I am

1:24:11 > 1:24:15sad when you go to the supermarket and they're not there because

1:24:15 > 1:24:20they're out of season. Such a sad day, the sprout sprouts have gone.

1:24:20 > 1:24:23You have a lot of confidence from your comedy in the kitchen.It is

1:24:23 > 1:24:28improve. You have a go. One day you can ruin a bit of monkfish and the

1:24:28 > 1:24:31next day, you can, you can make it right again, you can fix the

1:24:31 > 1:24:35problem.That is half the thing with cooking, people don't have the

1:24:35 > 1:24:42confidence to go ands me it up.What ruins you is fear.It is.It is that

1:24:42 > 1:24:48hesitation and fear. Have a bash. You have to.Everybody makes

1:24:48 > 1:24:55mistakes, you learn from them.If you cook a £10 bit of monkfish it is

1:24:55 > 1:24:59an expensive mistake. . What is the food scene like in Scotland. Really

1:24:59 > 1:25:05really good. Obviously,You have Tom Kitchin up thereEdinburgh is on

1:25:05 > 1:25:15fire at the moment. Moment. So many great place, if I like my

1:25:15 > 1:25:19rough-and-ready chipper, Cafe Decanter at the top. One of my

1:25:19 > 1:25:28favourite Indian restaurants which is Kushi's,There is a fantastic

1:25:28 > 1:25:34Italian deli.Yes.I can't remember the name of it.It is beautiful.I

1:25:34 > 1:25:42am going to remember the name of it. Crollas. That is near where I am.

1:25:42 > 1:25:48You spent time up there.I used to work at the Cameo Cinema. I gather

1:25:48 > 1:25:53you have done a few gigs there. It is possible I served you popcorn.

1:25:53 > 1:25:59What an incredible place.The only thing that would ruin this meal is

1:25:59 > 1:26:07if we had sweet corn and popcorn. You hate sweet corn?It is sweet

1:26:07 > 1:26:15corn popped.It is a masterpiece. What have you done there?Let us get

1:26:15 > 1:26:21plenty on.No!We need plenty to try.That is all we have time for

1:26:21 > 1:26:29this week... Thanks for watching Saturday Kitchen.We're not finished

1:26:29 > 1:26:39yet.No. You have put corn on corn. A bit of corn with that.You have it

1:26:39 > 1:26:43mixed up with the sausage. It is nice.Loo look at what you have done

1:26:43 > 1:26:50to the salmon Matt.It is crispy on outside. Let us look and see what it

1:26:50 > 1:26:59is like.What did that Sam man do to you -- salmon do to you Matt Three

1:26:59 > 1:27:05different kinds of corn?Nice and pink in the middle.I like the hand

1:27:05 > 1:27:15torn, like that. That is a nice touch.Do you like polenta.Love it.

1:27:15 > 1:27:24Doesn't taste like corn. It's bred. It's corn.You can dip it in things.

1:27:24 > 1:27:33Try that.

1:27:33 > 1:27:40Try that.When does duplicity cup start?The tour with the lovely eggs

1:27:40 > 1:27:47starts in February in than caste caster so two tours.Try the food.I

1:27:47 > 1:27:53am trying the salmon first.Plenty of sweet corn.That's not bad.

1:27:53 > 1:28:00LAUGHTER . That was worth getting up for.

1:28:00 > 1:28:05Olly, what do we have?Brakspear gold. It is is a delicious English

1:28:05 > 1:28:09beer, with salmon especially with the sweet flavours in the corn, the

1:28:09 > 1:28:15pale malts they use in here, it is spot on, a scrumptious way.Beer?

1:28:15 > 1:28:20This is a curve ball.You could have a wine but I think the richness of

1:28:20 > 1:28:25the beer, it is stun, it has a sweet character, honeyed.It is nice to

1:28:25 > 1:28:38have a selection in the Green Room later.That is what I am thinking.

1:28:40 > 1:28:43That's all from us today on Saturday Kitchen live.

1:28:43 > 1:28:44Thanks to all our studio guests Jane,

1:28:44 > 1:28:45Brad, Olly and Phill.

1:28:45 > 1:28:48All the recipes from the show are on the website,

1:28:48 > 1:28:50bbc.co.uk/saturdaykitchen.

1:28:50 > 1:28:52Don't forget I've got more Best Bites for you tomorrow

1:28:52 > 1:28:53at 9.30am on BBC2.

1:28:53 > 1:28:54Have a great weekend.

1:28:54 > 1:28:58Bye!