27/01/2018 Saturday Kitchen

Good morning and welcome

to the weekend!

We're live with 90

minutes of top chefs and

mouth-watering recipes.

So, let's get on with it!

I'm Matt Tebbutt and this

is Saturday Kitchen Live!

Welcome to the show!

We've got a great

line-up for you today.

Making her Saturday Kitchen debut

we have a brilliant chef

and a very good friend,

Jane Baxter.

Keeping her company and making

a welcome return to the show

is Michelin-starred Brummie,

Brad Carter.

And on the wine this

week, it's Olly Smith!

Goodell morning, guys.

Good morning.

Good morning.

Good morning, Jane,

Jane is a bit nervous.

I'll be fine.

She's been nervous for about a month

now.

It ruined my Christmas but we

will not talk about that.

Your food

is beautiful, it's gutsy, inspiring,

rustic and seasonal and you are all

about sharing.

Yes.

What are you

sharing today?

Squash, blue cheese

and Pete Cowen torte, it's all about

a good pastry base and piling on

lovely vegetables.

The pastry base

is a famous recipe form one of the

guys you used to work with.

Yes. --

Pete

you substitute one ingredient for

another.

Everything is sourced from

small individual suppliers, foragers

and small suppliers.

War would

replace Le Mans?

replace Le Mans?

Ants -- lemons.

When you get stung have a shot. I'm

going to be cooking grilled

scallops, it is a take on one of my

favourite lunches, refined version

with seaweed and a broth.

Simple

ingredients but beautifully executed

and there is a clever bit of kit we

are cooking with which we will talk

about later. Where have you been

this week, Olly?

In the Czech

Republic looking at the first of

lager, the pilsener, bright, light

ale.

Anything like the stuff we have

here?

It was outstanding one of the

most memorable drinks I've had,

being in the cellars.

So nothing

like that here? We have scoured the

BBC archives for some more classic

foodie items, we have The Hairy

Bikers, Keith Floyd and Nigel

Slater.

Our special guest is

a hugely talented comedian,

poet, and TV star.

He was the team captain

on Never Mind The Buzzcocks

for nearly 20 years,

appears regularly on QI

and brought the house down

on Live at The Apollo.

He's now back on the road

with his brilliant stand-up show.

We're delighted to welcome

the fabulous Phill Jupitus!

APPLAUSE

I knew a bit about you but not the

poetry side.

It started in 1983,

performance poet. I saw Jon Cooper

Clarke early doors when I was a kid.

The very idea that... I didn't know

you could do that as a gig. Seeing

him inspired me. Doctor Clark is

indeed still treading the boards.

And that voice.

He has this very

slow delivery.

Yeah, but it's kind

of soporific and spellbinding.

Is

fantastic and great to watch. He has

lived such a life. Some of the

stories he tells you, you are just

stirring at him, about the things

when he lived in New York with Nico

of The Velvet Underground. Can you

imagine those two?

He has the look

and the face that fits that

lifestyle.

He is grand.

Is that the

sort of style poetry that you do?

Not really. It's a different thing.

It's funny stuff. But, yeah, it's

changed over the years.

You are

incorporating this.

I'm my own

support act, that's basically why

I've done it, because I realised

before the tour I couldn't afford a

support act but also I needed the

money.

So keep it to yourself.

It's

weird but I am my own support act.

I

get that. You are also quite an

accomplished cook, you like your

food for thought I've got better at

it over the years, the more you do

it and practise, the more you learn

when you get things wrong.

For

instance the other night I ruined a

perfectly good bit of monkfish by

using a thick Greek yoghurt instead

of a thin yoghurt to make

addressing.

Riki mistake!

LAUGHTER

There is nothing like an inch of

warm yoghurt on top of a piece of

monkfish to make it really go down

sweet. -- Ruggiero. You

what is your food heaven? Monkfish,

something that's meaty, you can

throw it about and be brutal with it

in the kitchen. Is not like a lot of

other fish, leave us alone!

Monkfish, you can sling it about. I

like North African flavours. I like

that fragrant, high spicy food that

when you eat it you go wow but it

doesn't have that lingering spice.

What about hell?

Kick and go, I

heard that! Sweetcorn, I hate

sweetcorn, what do you see in

sweetcorn?

Sweet and delicious.

What

is it? It is something that fell off

the plant and you are putting it in

your mouth, stop it immediately!

LAUGHTER

They barbecue it, they cut it into

chunks.

Yes, we will!

On a barbecue,

like when you get a bit of bread and

turn it.

Delicious!

You are sick!

I

will make harissa roasted monkfish

with Sumac, pomegranates and za'atar

flatbread, marinade the fish in

lemon and yoghurt before roasting in

a hot oven and make a North African

inspired salad with pomegranate

seeds, mint, blood orange, Sumac,

coriander, and serve it with za'atar

flatbread. Food hell will be a

sweetcorn extravaganza with some

roasted salmon. You don't like

salmon either, do you?

I do not like

salmon.

With some sobrassada.

Look

at that vile muck!

I will toast the

sweetcorn...

Horrible!

I will roast

the salmon and make it lovely and

crispy and I will continue this

link. I will scatter over with baby

corn, coriander, sweet chilli but

you have to wait until the end of

the show to find out what the

viewers are going for. You have made

such a fuss they will go for health.

Go to the Saturday Kitchen website

this morning and vote for hell! You

can ask our experts anything you

like. Zero 33 zero 123 14 ten get

dialling now. You can comment on

what is cooking, or anything at all

during the show via social media.

I'm almost exhausted! On with the

cooking. Jane Baxter, come on, don't

be nervous. Jane is a very good

friend of mine, very old friend, so

if she talks to me in that

fashion...

I'm not going to.

Very

cut and dried?

Yes.

What are we

doing?

Squash, blue cheese, pecan

cut and dried?

Yes.

What are we

doing?

Squash, blue cheese, pecan

Tord. Can you sweat that at the same

time? -- torte. I'm going to take

these ingredients over to make the

pastry.

Tell us about this pastry

and where it came from.

This is

based on a pastry that I learned

when I was working at The Carved

Angel in the late 80s, I might add,

working for a lady called Joyce

Molia.

working for a lady called Joyce

It can be tricky to make because it

has lots of butter and dry

ingredients. But it's a lovely flaky

job. You just have to be very

careful not to over process it, you

need to add water to it to bring it

together and get it along.

Very

crumbly pastry?

Slightly flaky

pastry. It is a bit shortcrust. It

is one that you can use instead of

puff pastry.

OK. And a very similar

texture, is it?

Yeah. So, I'm going

to bring this over here and tip it

into a bowl.

So, you've worked with

Joyce, George Perry Smith, a very

famous chef from years gone by, but

also The River Cafe under Theo

Randall.

Theo, Sam Clark, Allegra

early days.

Is that where you get

your love of Italian food from?

Yes,

I do. It was an amazing place to

work. The early days, we used to get

Saturday nights off when it first

opened.

That's unheard-of.

That was

in the early 90s. I'm going to bring

this together.

You are big into your

travelling.

Yeah.

Spent a long time

in the South Pacific.

I lived in

Samoa and replace nobody has ever

heard of.

I heard a story that you

went for a tattoo and came back with

a baby.

It's actually true!

LAUGHTER

We have all done that!

I brought

that together and I'm going to put

it in the fridge over here and get

out our rested pastry, it needs

about 20 minutes or so to rest

because it has quite a lot of butter

in it.

There is your spinach. I will

put that there. I nearly called you

love but I won't do that because it

will get me into trouble!

You are

held in high esteem by some of the

most incredible chefs, Rick Stein,

Yotam Ottolenghi, Henry Dingle, they

think you're amazing, that must be

special.

I think they are slightly

deluded but it's very nice. No, it's

nice but they write and say nice

things.

You've written three books

with Henry, haven't you?

Three, one

with Henry and two others for Leon.

We have done a salad and a veggie

one and a free from one.

OK. You do

an awful lot with vegetables. Is

that because of the Italian thing?

Yes, it is. I did work for an

organic farm and set up the kitchen.

I was there for about eight years

and we did showcase a lot of the

vegetables on the farm.

Right. So

you got into it then, did you?

Yes,

and I've just been very lucky to

work with people like Joyce and Rose

and Ruthie who were really good with

vegetables and trips to Houllier to

see what they do in southern Italy

with vegetables.

You do the

festivals, don't you, the big

cookery festivals. Do you know where

this is going?

Yes, I do.

One of her

friends said Bray Kano is, Jane. I

said what's this about, and she said

when I was on stage in Puglia I

slipped and broke my nose.

It was

getting on the stage. -- break a

nose.

Did you carry on?

No I was

taken away by St John's ambulance.

No drama! We have are already

roasted squash and we are going to

add a few more flavours to this and

cook it slightly to get the maximum

out of what we are adding. About

half an onion in their finely

chopped.

OK.

And a bit of cumin,

sorry, what am I talking about,

cayenne pepper.

Remember, if you'd

like to ask any questions this

morning give us a call on zero 33

zero 123

14 10

That's 033 0123 14 10.

Calls are charged at your

standard network rate.

then we put this back in the oven to

toast the nuts and cook the onion.

And of course we have one over here.

To this we are going to add...

The

peppers?

The peppers. Have with

garlic in? Sorry, spinach! Some

spinach that needs to be drained

quite well.

At the moment you have a

company with your business partner

Sam called Wild Artichokes which is

in Kingswood. It's on an industrial

estate.

It's about as industrial as

South Devon gets.

Is it a catering

company? Is that right?

We do do

catering. We went into an industrial

unit and I put in a lovely big open

kitchen and four big tables. We do

outside catering, parties and

weddings and all that sort of

malarkey but we also do on-site

events.

You do pop-up events.

Supper

clubs, Sunday lunch.

They all sell

out, don't they?

Yeah, it's going

really well.

That's the topping,

what now?

We have that cooked.

How

long does that cook for?

About 15.

Nice and golden brown. And then we

are going to pile this on.

This is

typical you, isn't it? Do you want

me to use my hands?

Messy?

Well, it

is free-form, you know...

I think if

you want people to cook things at

home you have to be... It has to be

achievable and it's also really

tasty. This is a canvas, you could

put anything on this pastry.

Canvas!

Canvas while. At River Cafe we did

one with charred and creme fraiche

and that was delicious.

That is my kind of food talk.

This

is typical o your stuff. Big sharing

plaiters.? Middle of the table. No

fuss and ceremony.

No fuss, no

plated food. All for people to

share, but generous, not sharing

plates, tiny little thing. I am

scared to have that, you know.

Cheese over the top and back in the

oven for how long?

About ten.

Would

you need to do that?

You could eat

it like that now, you would use

those in a salad, you could bake

just the vegetables without the

pastry if you are gluten-free. Here

we go.

Right.

Now the hard bit. Try

and get this off here on to the

board.

Is this how you would serve

things?

Yes, we have done this sort

of into pieces at a jaunty angle

or...

A jaunty angle?

Yes. We have

done them in little rolls. So we

will garnish this with fried sage,

butter or oil. That needs to be

cooked. A bit crisp.

Whenever I have

eaten your food, why give them one

dish when you could give them 20.

I'm a feeder.

You are a big caterer.

That is good. It is a generous

thing, have you always been like

that?

With food?

Yes.

Yes, think so.

I get into trouble for giving people

too much, and Sam is like Jane,

stop, stop now.

stop, stop now. She is the sensible

one. We call her the militron.

What

is that

A squash blue cheese and

pecan torte.

Delicious.

Now you can relax. You can't, you

cut that up.

I am cutting.

In your

family style. Is that you... You are

not into meat? I went on holiday and

didn't eat meat for two week, we

continued when we got back home. It

is not a political decision not to

eat meat. I don't eat much of it and

veggie food I find I can do more

with, and fish. Do you feel better

for it?

I do now. Oh man. Yeah, just

it is lighter, more flavours going

on. Meat is great, don't get me

wrong, but I have done my turn, I've

done my turn with the meat. Look at

this.

Can I have some?

Sorry.

They

are very delicate portions.

You are

holding back.

You will be wearing it

in a minute!

There she is!

I

wondered how long it would take to

come out.

Have we got to use knives

and forks?

You are a guest, you can

do what you want. What have you got

for it Olly.

This is a Fonte

Cipriano Beneventano Fiano. A bright

scented grape that is fantastic with

a hearty sharing plate. If you enjoy

a dry drop of wine it has that scent

on, it is a cracking value bargain I

think, really. It is one of the

great varieties than nearly went

extinct. It wasn't in favour until

it came back in the '80s with a

flourish, I think there are so many

amazing Italian grape varieties.

I

am not sure what my wife would have

done.

Is that her favourite. Do you

know what Jane calls white wine?

Lady petrol.

Lady petrol.

I met her once at

Ascot. This is the first drink I

have had in eight months so, what we

call this in the trade is domino

number one.

Remind us what you are cooking

later.

Grilling scallop with seaweed. We

will fry off fish scales and for

textured crispy garnish.

Like a posh

ramen.

Definitely.

Definitely.

Don't forget if you want to ask us

a question this morning, just call:

033 0123 14 10.

That's 033 0123 14 ten.

Lines close at 11am today.

You haven't got long

so get dialling.

Or you can tweet us a question

using #SaturdayKitchen.

And don't forget to vote for Phill's

food heaven or hell on our website.

I have this, I don't care.

I have this, I don't care.

Now let's catch up with Rick Stein

on one of his Long Weekends.

He's getting stuck into some

sauerkraut in the Naschmarkt,

Vienna's most popular market

and in Rick's words -

it's blowing a hoolie!

Take a look.

The last time I came here to the

Naschmarkt, was in early summer, a

couple of years ago, the place was

full, my wife and I had a plate of

seafood and a glass of the local

white wine.

seafood and a glass of the local

white wine. It was lovely. Today it

is just about freezing with light

hail and it is blowing a hoolie, but

I will never forget the sauerkraut I

tasted here, made by Leo who was

taught by his grandfather at the age

of six.

Hello Sir.

Hello.

Nice to meet you.

Very keen on your sauerkraut.

You

want to try it?

I would love to.

Do

you prefer the milder one.

I will

try the mild? Can I take some.

That

is how to taste it. It is a very

mild one, to be eaten raw. Or to

make salad from it.

It is is really

lovely.

Wonderful taste.

It is

complex in flavour. I am surprised

people get so sort of like sniffy

about sauerkraut. It is is a bit

sniffy, but the flavour is so

complex. I love. It is Carra way in

there.

And juniper berries.

Sensational. Do you think you can

taste how good it is for you?

Yes,

my grandfather said it keeps you

alive and healthy, because he

survived five years of imprisonment

in First World War, he was brought

to death camp and when they arrived

the temperature was minus 40

degrees, they had only a thin shirt,

and a thin jacket. Nothing else. He

said it was so cold you can't

imagine but they got every day a

thin suit, soup of sauerkraut and

two potato, nothing else for the

complete day.

So he survived on the

sauerkraut.

Yes, he said it had so

many vitamins, he was so strong when

he came back.

he came back. They made smoked beer

and sauerkraut.

Fabulous. Real men.

Continuing on a cabbagy theme, this

is the famous and delicious dish of

stuffed cabbage, and this is

Stephanie and her mum. They have it

as their signature dish in their

restaurant. Stephanie starts off by

frying onions, quite a lot. I would

say about eight. It is the main dish

of the restaurant and she is frying

them in goose fat.

Next we are going to put some bacon.

Which my uncle makes himself.

Next we are going to put some bacon.

Which my uncle makes himself. Is the

from the farm of my grandparents. It

has a smokey smell ma smells Devine.

It smells of real wood smoke.

My

grandmother is 90. For her whole

life she ate this.

She is still

alive.

It beats smoking for a long

life then. I know this really smokey

fatty bacon will give so much deep

flavour to the dish. Bacon and

cabbage, a fabulous combination.

And now minced pork, Stephanie said

it has to be pork, with a bit of

fat. It won't work with beef. This

is so vine Indonesia stuffed

cabbage, why do you like local

cuisine.

I like everything that

where you have the rules of the Ouse

trap Hungarian empire, the most

interesting thing about vine nigh

cooking is this different influences

that you have, from Italy, you have

from Hungary, from Serbia, so this

is cooking that my grandmother used

to have at home, and cooked, yes.

Yes.

So carrots, salt-and-pepper,

blimey, that is a lot of pepper. And

now paprika. Spicy!

I will add the rice. The rice should

not cook completely threw. We will

fill it later, and otherwise it

becomes too soft, so we are going to

par boil it.

I get you.

Yes.

These

leaves come from the classic big

white cabbage that grow here. They

take a whole lot of these cabbages,

put them in whole in barrels, cover

them with salt, press them down with

weights, and leave them for two to

three months, and then they are

ready.

It looks so appetising and I judge

that by the fact already I have had

my lunch and I really would like to

try this. It is that good.

That is a

compliment!

compliment!

Finally she tops it up

with water bay leaves and chopped

garlic, a sprinkling of pepper cons

and cooks it for 20 minutes or so.

It doesn't need much, it is sort of

cooked already.

-- corns. That looks nice. Thank

you.

-- corns. That looks nice. Thank

you. Wow. Great.

That is wonderful and it is just

what I wanted. It is that sourness

of the cabbage that makes the dish.

Did you like it Rick?

Stephanie I

love it.

I love it.

You love it too.

I love that you love it.

That was so nice, and so easy to

make. It just makes you want to

cook.

Thanks Rick.

That recipe really does make me

want to get cooking so I'm

going to rustle up my own version

of stuffed cabbage.

A real hearty, winter warmer.

This is something I haven't done for

about 20, 23 years. I did that long

time ago for a fellow called Marco

pyre white, we used to make stuffed

cabbage balls. Here I have Savoy

cabbage, I have blanched and

refreshed some leaves. They are lots

of different sizes. Some veal mince

and pork mince, morels are going in

there, a meaty mushroom and spices

and sweated onion.

there, a meaty mushroom and spices

and sweated onion. So that is pretty

much it. It will be cooked in a

stock. So, in here, I have got some

celery, I have carrot. This gets

poached for about 30-40 minutes.

Then let it sit and mellow in the

stock. That is it. Nothing to it.

Have you ever had a stuffed cabbage?

I have not.

Have you not? They are

delicious. They are not things of

beauty but they are delicious. Kind

of gutsy meaty.

You as the chef, it

is very much the ball is in your

court.

The cabbage ball if you will is in

your court.

Let us talk, you are

going on the road, you are doing

Duplicity.

I am. I am doing another

tour. Two tour, two tour spring. You

can't hang round when you are 55.

Your days are limited. I am going on

tour with a brilliant band called

The Lovely Eggs. They have released

their latest album Called This is

Egeland. They are a good band. Holly

and David, they are fantastic.

What sort of music are they? Psych

punk rock. Get down to one of those

gigs front and centre and bring your

cabbage balls and we will have a

night out, my friend.

Are you

opening for them?

Yes, I said I

would be their support act. That's

how I started in the 80s opening for

bands like Billy Bragg and

Housemartins so it's going back to

what I started doing.

How did you

start that? Were you at school with

Billy Bragg?

We both lived in

Barking and went to the same school

but we didn't know each other when

we were kids. Billy grew up in Park

Avenue in Barking and my grandad had

the Brewery tap Henri Paul Road, the

pub, that's where I grew up. My love

of catering comes from being in a

booze. Pub portions. You grow up

with that as a kid and you end up

like this.

He allowed you to go on

the road with him?

Billy, we met, I

started performing as a poet in

about 83 and met Billy in 84 and he

invited me out on tour with him a

year later so I'd been doing that.

From that it led to other things.

Yeah.

It led to Madness,

Housemartins Paul Weller.

Lots of

bands. Kirsty MacColl. It was fun to

work with groups because I love

music so much so the chance to work

with people I really dug it.

You are

bringing the poetry back into your

routine.

I have, yes. I thought what

I would do is it would be nice for

the audience to see kind of how I

started but also I get the chance to

kind of warm up by doing the old

support act that I used to do for

people, new material but go out on

stage and be someone else before

going on to do stand-up is quite

good fun. You have a different

energy for each bit of the gig.

So

it's a different gig for me. Is

quite sort of freewheeling, isn't

it?

Yes.

You change it most nights,

you talk about your family a lot.

I

do, yes, I talk about my daughter is

quite specifically. My view is that

I paid for them...

LAUGHTER

So I will talk about them. Is that

all right?

It's fine by me. I always

talk about my two and get told off

for it frequently.

Really? He can

give you an amount of money he has

spent on them. There is an actual

figure he can give you that will

make you blanch.

How does it work,

do you write a physical script

before, rehearse it?

You kind of

knock it up, I have to gig and tour.

The early part of last year I did a

sort of warm up tour and then I

toured Australia, Europe, Scotland,

did the Edinburgh Fringe and then

I'd got enough new bits to take out

on the road.

Like training for the

main event, basically?

Yes, I need

to do it on my feet, I've never been

able to sit and write. People like

Jack Dee and Lee Evans can sit and

actually write and craft stuff, but

I've never been able to do that, I

need to be in front of punters.

A

lot of the stuff comes from reality.

Yes, that's it, the best stuff, all

of my favourite comedy has an

element of truth to it, it comes

from a place that you recognise.

That's the thing, when talking about

your daughters on stage you know

that in the room there are daughters

and their parents, there is always a

degree of people that understand

what you're talking about.

Yes, it

resonates. Let's talk about cabbage.

Yes! I'm doing a bit about cabbage

on my tour, how did you know?

Here I

have my blanched leaves and I'm into

laying it with this meeting mix.

Like a leaf lasagne, if you will.

Yes.

Or no!

Then we wrap it up in

the Muslim and

-- Muslim. I

there was a great line about how you

are standing in a Waitrose car park.

I went shopping, went to do my

shopping, and looked at it and it

said eggy.

Bearing in mind I haven't

spoken to him in about seven years.

He said, Phil Mack, and I said yeah

command he said it's eggy.

He was

drunk?

Yeah. If you want me to do

the voices. What is this about you

giving up stand up? I've been on 6

Music for about seven years and

thought I wouldn't do it again and

he proceeded to berate me in a

Waitrose car park, you've got to do

stand-up, really important, you've

got to keep doing it, and he sort of

bullied me into doing stand-up

again. Not a phone call I was

expecting, or handled particularly

well.

Was the helpful?

It was nice

to have a reminder that it is one of

those things that you can come back

to. I did musicals for years, I did

hairspray, the producers command to

be out on the road in those shows

working with amazing casts in terms

of people, I was just in Chitty

Chitty Bang Bang with Jason Manford

and it was good to go away from

stand-up and then return to it

because it's nice to fall in love

with it again.

Do you do a lot of

impressions?

I'm doing you for the

rest of the tour. Furious chef!

LAUGHTER

If they come up, if it comes up then

I will have a go. See, that is

beautiful.

It is a thing of beauty.

Now let's cut

Now let's cut into it you can do all

sorts of meat, like venison. It is

deeply old-fashioned. Is the kind of

food I love.

food I love.

Hello, Instagram!

LAUGHTER

Really, now?

Shut up! Let me.

I know

they have found that in restaurants,

we are alive, Phil Mack!

Pawi?

we are alive, Phil Mack!

Pawi? --

are we?

are we? Let's post that.

Next come

and share. Talk amongst yourselves.

Do you want to taste it? Anywhere

you like.

Go for the middle. Tell me

about the broth.

It's the cooking

broth with a bit of smoked bacon.

What were those tiny leaves?

They

were thyme leaves, nice background

herbal note and then the cooking

liquor and that's it really.

Nelly

Furtado, that's good!

I remember

her. What will I be making for Phill

Jupitus at the end of the show?

Will it be his food heaven -

Harissa roasted monkfish

with blood orange, sumac,

pomegranates and za'atar flatbread?

Listen to those noises!

As fresh fish is Phill's

heaven I'll roast some marinated

monkfish and bring in some big

North African flavours including

Harissa, sumac and za'atar.

But if Phill gets hell I'm making

a sweetcorn puree and roasted salmon

with chargrilled corn,

baby corn and sobrassada.

It's a sweetcorn extravaganza -

there's toasted corn,

baby corn and a corn puree,

served alongside Phill's other

hell - roasted salmon,

finished with crispy Sobrassada -

Spanish cured sausage.

Don't forget, what he

gets is down to you!

You've only got around 25 minutes

left to vote for Phill's food

heaven or food hell.

The power is in your hands!

Don't make those noises!

So go to the Saturday Kitchen

website and have your say now!

This is like Harry Met Sally. Will

all find out the result at the end

of the show.

Now, time for some vintage Keith

Floyd - he's in Perigord in France.

It's 1987 and he's showcasing some

of the region's typical ingredients,

including foie gras,

which is pretty controversial,

so let's just look at this as a bit

of food history, and travel

back 30 years in time.

It's so relaxed and so pleasant

around here, to have to come into a

hot kitchen and cook is a bit of an

imposition on my time after all it

is a BBC mini break for my benefit.

Because I've got you involved in it

all I'm going to cook a three-course

meal using typical Perigord

ingredients from the humblest to

domestic spends of things available.

Clive, with no further ado as we say

in the business, come down and see

what we have here, I'm going to make

soup out of fresh beans, if you have

to use dried ones leave them soaked

Oval night in water and we're using

the humble potato, tomato, some

rosemary, some spec, that is fat

bacon, you can get it from

delicatessens. Carrots, lots of

carrots, garlic, parsley, thyme and

a bay leaf and lots of water. That's

all we need for that. Come up to me,

Clive, after looking at this

closely, no meal in the Perigord is

complete without this, finely

chopped parsley, garlic and fat

bacon, that spec, and that will go

in the soup in the finishing stages

to enrich it. It bears comparison to

the same kind of thing in Provence

made from basil, garlic and olive

oil. Enough of this. Over here to

our dessert. The Perigord is famous

for its warm artists hence walnut

oil, vinegar, letters you can find

anywhere and goat's cheese and we

are going to toast the goat's cheese

until it is golden brown and served

with a walnut oil and walnut salad.

OK? But now the extravagant bit,

sweetbreads poached in hot water

with salt, I've had them pressed

under weights until they are flat so

they are already ready. And at great

expense, Billy Cotton, watch out,

this cost £4, those pieces of

travel. This cost £10. It's fresh

goose liver and it's brilliant. Are

other ingredients over here, please,

a bit of butter and chicken stock.

That's enough chat, Clive. We will

make our own way to the stove, we

will see you overhear. Are very

first thing is into the span of

butter -- this pan of butter. We are

going to saute the sweetbreads

gently for a few moments. I will

turn them over so they are well

coated. While they are gathering

frying speeder, if you want to look

at the soup we have been talking

about and all of those lovely

ingredients simmering away in water

and a little salt for about an hour

and a half. I will stir it around

and you can see the potatoes, beans

and tomato and all those bits and

pieces. That is really wonderful.

Now I'm going to

put in the Hachis and you get those

lovely pieces of fat bacon. These

are simmering away nicely. As usual

I have borrowed a kitchen, I've

never been here before so I will not

know what is right and what is

wrong. I don't want this to burn so

I will turn them over. They so --

sauteed away. Keep an eye on that

because while that is happening, so

this can end up completely on time

I'm going to grille goat's cheese.

I've remember to let the other.

There is a grill under here. They go

in and they cook away quite happily.

Now, these are the very expensive

little pieces of travel which we are

just going to put in to flavour the

butter in which the sweetbreads are

cooking. OK, now, in cooking live,

although this is on film this is

live and in real time, I sometimes

need help, so if someone could push

close to me might foie gras. Thank

you very much indeed. Still with me?

This is the foie gras which we are

just going to put there for the time

being. I'm going to turn this over

again. Now you will see they are

virtually cooked, absolutely

beautiful, take out the truffles and

put them on the top of that. Sorry

this sequence is going on a bit but

very simple it is essential to

choose a couple of renowned wines

taking care not to pay for them

yourself, of course. When you have

done that you finish the sauce, toss

in a glass of white wine, add the

chicken stock into the pan with the

juices, bubble furiously for two or

three minutes and whisk in a knob of

butter and strain this fine sauce

over the sweetbreads. Yum Yum.

Although I set myself and often do

say these things, I'm not one for

false modesty. That is a dish for

which she would pay £30 forth in any

British restaurant if you could cook

properly.

For you cheapskates to mean to buy

the book this is the replay because

Abdoun done it eight times to the

satisfaction of the director of the

walnut oil salad with crispy lettuce

and what we call

and what we call on -- endives. Stay

there, Clive. For the third time,

because you don't see this at home,

how many times I had to do this for

his benefit behind the camera, the

toasted goat's cheese. You can buy

these in supermarkets around the

country in Great Britain, or if you

are one of these people who have

holidays in France, bring them back

with you.

Thank you.

I hope that's going to be OK.

It

looks absolutely marvellous.

Thank

you.

And for me.

Bon appetit. Again.

That looks better, doesn't it? One

thing I'd like to know because it's

my programme, this is your life but

my programme, what do you think of

the food?

I think it's very good.

I

think it's

Merci Monsieur Floyd!

Right, still to come.

Nigel Slater shows us

how to make two rhubarb

dishes to get you through

the week - one sweet

and one savoury and not

a crumble in sight!

It's almost omelette challenge time!

Phill, you're a pun man

so brace yourself as today's

are in your honour.

They will cracking. That's my own!

That's my own!

Chefs, now it's your turn

to stand-up and crack some yolks.

we don't want you to

Stephen Fry your eggs,

it's quick omelettes we want.

Just don't make us GAG!

But if you lose, Never Mind!

Will Phill get his

food heaven - harissa

roasted monkfish with

blood orange, sumac,

pomegranates and za'atar flatbread?

Or his food hell sweetcorn

puree and roasted salmon

with chargrilled corn,

baby corn and

Sobrassada.

There's still a chance for you to

vote on the website and we'll find

out the results later on!

Right, on with the cooking.

Brad, what are we making?

There is not a lot of ingredients

but what there is the interesting

stuff. So we are going to make

everything here I use in the

restaurant, this dish has been on

the menu as well. It is a refined

take on one of my favourite lunches

at work, which is ramen. So the

pasta, a noodle element is going to

be the sea spaghetti, which you are

going to prep now. This is an

amazing ingredient, naturally groan.

So is this new on you Phill?

Yes.

Will you on the phone?

Instagram.

Got to get it on.

Shall I remove it.

All right. Slap my legs.

You have

foraged this yourself?

Back in May I

met my two good friend forager, they

took me on the coast of Cornwall.

There is about six native types of

sea wood and we managed to find

every one. The other two, two of

them being this kelp, which is what

we are going to use to make the

broth.

This is Kombu?

Yes, in Japan.

This we have made an oil out of, we

will finish at the end, it is called

sea truffle. It is like pure black

truffle but sea wood. We treat it

like pasta, cook it for six minutes.

Into salted water or not?

Either

because it is full of salt natural

any way. The actual broth element,

you want to...

You can buy this in

supermarkets now?

Yes, you can buy

it from, yes online, people sell it.

If you have time go to the coast and

pick it yourself, it is free. This

broth, we are going to make, is from

the scallop roe. The roe, we dry

them in the oven overnight so 50

degrees, so using the whole thing,

get the most out of it. Dry it in

the oven overnight and you end up

with a dry roe.

I am standing by

this massive massively hot box.

This

is the interesting part of it.

It is

ridiculously hot

It's a Japanese

grill, also in America. It is made

of ceramic.

So it is holding the

heat.. We will grill the scallop on

the coals. It has intense heat like

a pan. What we will do is, I mean

the grill, we use it in the

restaurant. As you can see it is

space saving, you can carry it

round, you can move it, even though

it is so hot. You can take it any

where

It has handles so you can move

it about.

You are using it for the

heat?

Yes and flavour. We are adding

another dimension to the cooking.

A

lot of chefs are cooking over coals

or on coals, what flavour is it is

giving you?

Like a barbecue taste,

like them being hotter than a pan,

it is perfect for doing what we are

going to do.

The fuel you are use,

it is not regular charcoal.

Yes,

there is a type of coal in there

which is a Japanese tree, that is

from fossilised plankton, another

link to the sea.

But it is

smokeless.

Yes, so obviously, if you

poured oil on it it might set

alight.

Let's not do that. Before I

cook this, these are, tell us about

them?

This is another garnish, this

is red mullet scale, they are

edible.

It sounds like lunacy.

But

they are fish crisps, what's not to

like?

Is it just, is it a texture

thing?

But it delivers fish flavour,

we are going to salt them as well.

Like I said, you know, what is not

to like.

We had to say it now in

rehearsal Jane, what did you call

them?

Frazzles, fishy ones.

Not bad.

It is like putting it into a hot pan

but hotter. They are going to bubble

away.

If we watch this for ten

seconds you can see it boiling now.

They are so fierce.

It is a good way

of cooking shellfish because it is

such a perfect thing. Respecting the

ingredient which is what we do at

the restaurant, with every possible

way.

There is no waste in your

restaurant?

As much as possible, we

use everything, so skins of

vegetables, roes, anything we can we

wills you and keep if it has great

flavour and integrate it back in the

mean ewe.

I love you are doing very

Asian inspired fish, you have never

been to Japan

I have never been.

It

is through reading, through

experimentation.

It is down to my

own obsession and yes, I have always

just loved eating Asian food,

really, you know, it has been a big

part of me, what I like to eat. It

has been, I just, I just, yes, I

love it. I eat ramen, a lot of the

boys will say one of my favourite

lunches is to get a bowl of ramen, a

frieding a and hot sauce.

Your

restaurant is in Birmingham, you

have a Michelin star, but you have

these four counter top seats where

there is no men knew and you throw

people out and get them to try it

We

have the main restaurant. We came up

with an idea of having four seats

where we can really experiment with

new stuff. This is where this one

came from, so, you can see they are

almost ready now, we will take them

off.

Wow.

We have people on Twitter

saying if they should be brave

enough to try the fish scales and if

there is an alternative.

Frazzles.

Potato or fried onions done in the

same manner. Get a colour on and

season them. We are cooking fish, we

need fish crisps.

What about

cooking, just straightforward

scallop, would you get the same

effect on a barbecue?

Absolutely.

This is, I respect the animal, and I

like to, if I can cook it in its

shell, I definitely will. And I do

it with oyster, all sorts, it is a

really nice, nice way of doing it.

So once they have been cooked...

You

are going to do that clever thing.

Hopefully finish them off, which...

You will need those.

A nice touch.

If you get your charcoal, and then

you can just finish the scallops

off.

With a really intense bit of heat.

The black and, that will give you a

lot of flavour.

It is all the wood

flavour, and obviously it is giving

you this real nice quick sear and

delivering another barbecue taste

through the dish, which is, they

smell so good.

Can I run that

over... Smell that? No, no.

The

broth as well it is made from the

roe.

Did you smell it?

That is why I

nearly had your hand off.

Adding the

soy sauce s reducing that down, this

is the sea spaghetti.

You do

something clever with cream and the

coals?

Yes, going back to the

wasting, if we had Nicoles left, we

take them out of barbecue, and we

would put them in a bowl and pour

cream over them, then cling-film it

and it infuses all the cream with

the flavour of the wood and sends it

a nice looking grey colour, and you

get this really...

Nice looking grey

colour.

I like grey. You get a nice

taste.

What would you use it for?

We

have got that on with another

scallop dish at the moment. And the

cream itself is so versatile. It

will go with roast vegetables. Like

Jane did with the squash, you could

do celeriac, it is delivering a

different dimension.

When you

deliver food on this kind of plane,

do you go out to restaurants and

find it very boring?

Can I say no?

Can I say yes?

Yes.

I am going to

say I just picking the right ones. I

spend a lot of time in Chinatown in

Birmingham, because I find it

fascinating, the ingredients, I have

never heard of and Trotters and this

and that, and it is just, I want to

eat it. I look at it I want to eat

it. This is the finished broth,

reduced down, soy sauce to flavour

it. It is really sweet, really

scallopy. It has got, in the seaweed

it has a natural Agar which thickens

things so by bringing it down slowly

you improve that. Scallops going in.

This is the sea truffle I was

talking about. It tastes intense

like black truffle. My foragers

introduced me to this. It is so

special.

And you make that yourself

in the restaurant.

We blend it with

grape seed oil, we leave it

overnight to infuse.

All of this is

trial and error in the restaurant?

Yes, no error, just trial.

Never any

error?

To be honest if you don't

make an error you never learn. I

love it. It. Top it with the crispy

scales. My plates are all hand made.

By an artist, I love what -- a lot

of what we do is art.

It is the

whole package.

We carry it through.

Remind us what that is

So this is

the grilled scallop, with sea

spaghetti and a broth made from the

roe with crispy red mullet scales.

Just amazing.

Let us go.

A lot of the things we see on this

show it just amazing to watch. You

look at those ingredients, you get

two chefs, doing the same dish, the

same ingredients and it will be

two chefs, doing the same dish, the

same ingredients and it will be

wildly different. It is lovely to

watch guys like you that come on and

do something like this

The

concentration is all about us being

inspired by world cuisine using our

ingredient, that is the thought

process and the channel. So

everything that we think, let us put

that in, no, we think a bit deeper,

we have got, we have something in

the country we can use and it keeps

it all.

How is it Phill?

Fantastic.

Your producer came up to me before

the show and said don't swear, this

is the closest I have got.

It is good then.

Really good. The

broth is incredible.

Oliver.

It is

the most incredible dish. You might

think I am going to use a coastal

wine. This is a central wine it is

Taste the Difference Gruner

Veltliner. Ten generations of wine

making, it works so well with the

freshness of the sea, if you are

cooking things like samphire,

anything that is salty, this is the

wine that is unbelievable.

It is

awesome. It is good with samphire,

anything saline, it will work well.

It has a nice little touch of salt

in the wine. It picks up with the

sweet flavour.

You are into your

beers as well.

We have a good beer

list, we chop and change everything

as much as we do on the food side

and with the wines as well.

You are

happy? Good.

Now let's catch up with Si

and Dave, the Hairy Bikers.

They are back in Blighty but it's

Korean fried chicken on the menu.

Kim is a cordon bleu trained chef.

He has worked in Michelin starred

restaurants in Paris but he dreamed

of creating an authentic slice of

Korea in London.

We are the only one

in the City of London. I have been

here one year now.

How important is

the chicken?

Ten years ago we used

to have about 100 million chingens a

year, now going up about 900%, so

900 million chickens slaughtered

every year.

It is like the people's

protein of choice. You have the eggs

as well. Reinventing fried chicken

is like trying to reinvent the

wheel. The Koreans have pulled it

off.

It is understanding shus,

sticky, magic.

I think we should

give that a go.

Aye. Two sauces and

a plain.

Come on, let's go.

We laugh

in the face of potential

humiliation, we are taking on

Korean's number one chicken dish in

a Korean restaurant.

I hope you are

feeling fired up.

Upper scope.

It is

like the hunt for red octoper. What

we started off with is these are

beautifully beautifully prepared

skinned and boned chicken thighs.

The thing about Korean fried chicken

it is super chuby, it needs to be

battered so you need to do a

preparation to enable the batter to

stick. That preparation is a couple

of big spoonfuls of flour, one of

cornflour, cornflour when it is

crispy it is lovely. About a

teaspoon of baking powder to give it

a bit of humph. A teaspoon of salt.

the next thing for me to do is to

make the batter, starting out with a

125 grams of playing flour, and I

want 125 grams of cornflour.

I like

this repetitive like, I'm

machine-like.

Half a teaspoon of

salt and half a teaspoon of baking

powder. This is like a tempura

batter, it is quite thin. We're not

talking haddock and chips, we are

talking Korean fried chicken. I have

ice-cold mineral water in here. Just

stirring that in but we have not

finished with the liquids yet

because now we have our secret

weapon.

Oh yes!

100 millilitres of

vodka. We have not gone bonkers,

vodka makes it really crispy after

all

all Korea is near Russia.

The

alcohol will disappear when we put

it in the fryer so it's going to be

OK for the kids.

Mr King, I believe

that is your batter.

Fantastic.

We're double frying the chicken and

apart from the vodka it's one of the

secrets to our Korean fried chicken,

bit like double cooked chips, it

makes them super crunchy and make

sure the chicken is cooked right the

way through.

Oil preheated at 160

degrees, you dip your chicken into

the batter and then pop it in for

between eight and ten minutes.

We

are going to do two sauces but we

are going to have ours as dipping

sauces so you pay your money, take

your choice, one sauce, the other

sauce, or both sauces, or no sauces,

and we know that already is this

post of life. There we go. Looking

at the table. I1 fall cups of soy --

I want four cups of soy. At 25

millilitres of mirin, which is rice

wine, the same of vinegar, and a bit

of grated ginger and two cloves of

garlic. Stir in about 50 grams of

brown sugar and a few drops of

sesame oil. Add a teaspoon of

cornflour to thicken and finish of

proceedings with a sprinkling of

sesame seeds. Zero 33 zero 123 14

ten that's the first dipping sauce,

the sweet soy sauce, but it wouldn't

be a Korean dish without a banging

spicy sauce, this staple of Korean

cooking, red pepper paste. It is hot

and it's addictive.

It really is.

Chillis release endorphins and that

makes you happy, I think that's why

the Koreans are really happy. One

spoonful of chilli sauce and a

teaspoon of rice vinegar. And now

one tablespoon of honey. So, again,

its massive sweet and savoury hits.

I finish that off with a little

splash of sesame oil. And a few more

sesame seeds on this just because we

can. There we are, in four eight

minutes at 160 degrees. That's the

colour we are looking for, cooked

through but we are going to put the

most wonderful colour on them when

we turn it up to 190 degrees. That

is hot.

Second fried, two minutes.

The sauces are done, waiting in

anticipation, the chicken is nearly

there. I will just cleared down a

bit.

Thanks, mate. Right. The

anticipation is killing us. The

moment of truth, the colour. Oh yes.

That batter has really stuck well,

hasn't it?

So good.

It's not covered

in grease and not oily and the

secret that is get the temperature

is correct, get it right the steam

expands and forces out all of the

fat. This looks good. That'll do.

But the burning question is, what

does Kim think? That is the sweet

soy dip.

The ginger smells really

good, I could smell it. Very juicy,

perfect, strong ginger taste, good.

That's good, isn't it?

Which sauce

is your favourite?

Chilli but that's

nice as well. High braise from the

man himself. The perfect drink to

wash it down with is Kim's potent

home-brewed rice beer.

Thank you, boys and that's it, the

heaven and hell vote is now closed.

Phill's fate is sealed!

And we will reveal the results

at the end of the show.

Now let's take some

calls from our viewers.

Scott from Oxford, what is your

question?

Hi, how are you?

Good, how

are you?

Great from The Hairy Bikers

I'd like recipe for a black kale.

I

have a belting one, fry it with

olive oil, chopped shallots and

garlic, after it is fried have it

with any dish, delicious.

Good lord,

I wasn't expecting that! , I thought

you were going to handed over to one

of us. That is a nice recipe. You

have a tweet for us.

Leanne Murray

says I'm not a big fan of red wines,

unlike me! Are there any white wines

that go well with roast lamb or

beef?

There are indeed, Richard

Wright, -- rich white wines, Shannon

Blanc from South Africa or a Cotes

du Rhone.

A reminder that

nominations for this year's BBC Food

and Farming Awards close this

Monday.

So if you think your local food

producer deserves an award,

go to the BBC website

and nominate them!

BBC .co food awards.

Time now for one

of our foodie films.

When we were invited behind the

scenes of the embassy in Italy, or

the Italian Embassy in London, I

should say, who better than chef Joe

Hurd, and I wonder if the ambassador

still serves those tiny chocolate

balls they are famous for.

With my family hailing from Italy

Italian food has always been

something I've been passionate about

so went the embassy gave me the

chance to go behind the scenes and

see how they cater for the

ambassador's guests I let at the

opportunity. Nice to see you again.

Likewise.

Good to finally be in your

kitchen. How the approach the menus

for the ambassador?

It can be tricky

at times but we need to understand

who the guests are to tailor their

expectations. International guests,

we try and make something authentic

that represents Italy, if we have

Italian guests we make something

authentic.

Do they have high

expectations when they come to eat

in the embassy?

Yes, they have high

expectations but when it comes to

food simplicity works, we stick to

what we know and we will be fine,

great ingredients and the result is

always good.

Do you sauce most of

your ingredients from the UK, Italy,

or is it a mixed -- do you get your

ingredients.

It is a mixed community

get the best you can wherever you

can get it, it would be silly to get

cabbage from Italy.

Would talk about

Italian food, and it's a loose term

because until about 157 years ago

Italy was made up of lots of

different steaks and principalities.

Do you tailor to the regionalism of

Italy?

Of course, I have to be

careful, I have to be a diplomat in

away, there are so many regional

even family to family, a recipe

could change, so you could get a

nice variety starting from polenta

with butter, until you reach the

bottom of Italy when you only use

olive oil and fish.

Tell me you

still do pasta and pizza.

Of course,

everybody loves it.

You have a lot

of big functions because it's the

ambassador's last week.

We have lots

of lunches and dinners and we will

end up with a big farewell party

where we have around 500 guests.

You

have got your work cut out. Anything

I can do to help?

I have an apron

for you because there is lots of

washing up to do.

I'm not

washing-up!

Everything is better if

you add chocolate to it.

Now the

dessert has been served on going to

go upstairs to see what the

ambassador thinks. Chow, lovely to

meet you, your Excellency. Enjoy

your lunch?

Very much so, think it

was the perfect blend of

ingredients. He knows I love

chocolate so he has added this twist

on chocolate tiramisu.

How important

is food to diplomacy within your

job?

Well, we want to create the

right atmosphere for a discussion.

If you are sitting at the table with

a wonderful Italian lunch you pave

the way, smooth the way for a

conversation, finding together

solutions to problems, you are in a

frame of mind which is not the one

you would be in if you were eating

some terrible junk food.

One of the

most famous Italian confections, a

small chocolate ball wrapped in gold

foil. You wouldn't have any in the

embassy?

Let me see, there you have

some. Some more over there.

So

actually the room is full of them.

I

was a bit wary at the beginning

because of the cliche. But then

people ask for them and they are

good.

Why not? Thank you for

inviting me into your home.

My

pleasure.

Good luck with the new

appointment.

Thank you very much.

Ambassador, you have truly spoiled

me, and a lovely taste of Italian

food right here in the heart of

London. I love that they actually

serve those at the ambassador's

residents. Brilliant. Omelette

challenge time. Jane has not done

this before. She's been practising

all week watching Fanny Cradock

videos were they put mincemeat and

and omelette with icing sugar. And

she put on the whole ball gown and

everything.

I need to chiffon.

She's

quite excited. You are quite good at

cracking eggs, Phil

quite excited. You are quite good at

cracking eggs, Phil, so should we

give him a chance? Come this way. Do

you know the rules?

Roughly, yeah.

I've watched. Edible first three egg

omelette is good enough to feed our

crew.

Yeah!

Come on! If not they

will end up in the compost bin. Is

it going to be crew for compost,

that's one of your badges, put that

there. Stopped clock on the screen,

three, two, one, go!

Do I have to

make Brad's face into Phill?

Denim

jacket, pair of glasses. Your butter

is a little noir. How are you doing,

Jane, is all about watching Fanny

Cradock coming back to you?

No! It's

not looking good.

Keep going, girl,

keep going. Look at the precision

and the love going into this. I

quite like the browned butter.

It's

good, I was inspired by Brad earlier

talking about his grey cream. On the

plates.

Very good. Keep going,

Phill.

I'm in no rush.

Well, we are.

LAUGHTER

What about that woman down there.

Is

it time for the sports round-up, or

am I showing my age? Do I do that?

We have run out of music. That's

delicious, a little under seasoned

but it's an omelette. Jane, what is

your time?

I'm still going,

everybody relax.

Jane, a marvellous

53 seconds, actually. That's pretty

good. It's not actually in there.

It's down here somewhere. Let's put

it there.

It is plated!

He has done

it, very good. Look at that.

It's a

lot better than mine.

It is nice

and...

What!?

That's quite nice,

actually.

Yeah?

Little bit sloppy in

the middle but well done. You should

do this every week. Is Phill going

to have his food heaven or food

hell. We will find out after Nigel

Slater shows us his rhubarb recipes,

so that you lot at home can use some

of the forced rhubarb that we saw in

our film last week.

Take a look.

Leftovers aren't just about what you

have left, the real art to making

the most of them is planning ahead.

Today I'm going to cook enough

rhubarb to make sure I have plenty

for the week. It is one of those

incredibly versatile and useful

things to have around. You don't do

anything fancy with it, quite simply

rhubarb, sugar and a bit of water so

that you get some juice. I'm just

going to put it into the oven and

just leave it until it's soft enough

to take the point of a knife.

Tonight I'm cooking a rhubarb Tart

with mascarpone cream. For the base

of my Tart all I need is some sweet

puff pastry. I love making pastry

but I have not got time for it

always and certainly not during the

week so I use frozen pastry and if

you buy the good stuff with butter

in it there is nothing wrong with

it. In fact, they have even rolled

it out for you. But I actually wrote

it again so it is a little bit

thinner. For each of your tarts

create a rectangle to sit your fruit

in by using a knife to score the

pastry. Then brush the juice from

your roasted rhubarb around the

edges to give the pastry shine. Pop

it in a hot oven. It's going to take

about 20 minutes to cook, just

enough time to create its perfect

companion. I want something that has

got a very creamy texture to go with

the crispness of the pastry and

quite sour fruit. But I also wanted

to have a lovely vanilla flavour you

get if you made your own custard.

I'm going to make a sort of custard

flavour. A couple of spoonfuls of

sugar and a couple of egg yolks in a

mixing bowl and keep the whites for

later. I'm just going to add some

mascarpone, that cool vanilla creamy

smell. And to provide a really deep

flavour add a generous few drops of

vanilla extract.

Beat the egg whites until thick and

fluffy and told them in the cream.

You can keep this in the fridge for

calm of day, perfect for cake or

these warm rhubarb tarts.

It

It

works for me because it is two

ingredient, pastry and rhubarb, the

key to this dish is simplicity,

which makes it quick, easy and

delicious.

My challenge tonight, is to find a

partner for his rhubarb. At least

once a week I make myself a little

treat, and I really fancy some fish,

my favourite is probably the

cheapest of them all, it is

mackerel. I love the colour of it,

the beautiful shimmering blues and

silvers but when you cook it, it

gets smokey and the skin goes crisp,

and for me it is the biggest treat

of all. For my dinner tonight I am

cooking fried mackerel and roasted

rhubarb.

I usually just coat my mackerel with

a little flour and lightly fry it

with oil and Rosemary, tonight I

want to try something a bit

different. I am combining it with

rhubarb. It is not an obvious

partner as strong flavours work

really well together. It is one of

those ingredients that is really

sharp and it will cut the richness

of the fish. It does sound a bit

strange, but it really works.

I am going to put just a few capers

in there, only because I love that

vinegariness of them. I want

something rich, some sherry vinegar.

Just a little bit.

Some rhubarb juice in here, so I can

dissolved the crusty bits on the

pan, all the bits that have caught

from the skin, and all that flavour

is, not a sauce, just the juices

from the pan.

Sweet and savoury. Absolutely

delicious, and a cheap midweek

treat.

treat.

Thanks Nigel - a classic combo.

Right, time to find out

whether Phill is getting his food

heaven or food hell.

Food heaven is Harissa roasted

monkfish with blood orange, sumac,

pomegranates and za'atar flatbread.

Or food hell is sweetcorn

puree and roasted salmon

with chargrilled corn,

baby corn and

Sobrassada.

Lack at them there. Laughing at you.

Do you think you have?

I have no

idea.

If you look at the autocue it

says 56% of the viewers went for

hell.

No!!

Sorry.

No! No! Argh!

No

drama in your house is there?

Oh!

You will like sweet corn.

No, I

won't.

You made such a fuss about it, that

is the trouble. People are...

Look

at it. Look at it sat there all

satisfied with itself.

So Jane will

take that off.

She is touching it.

We will make a puree out of it.

Doesn't matter what she does to it.

It is still sweet corn.

What is wrong with salmon?

I like it

raw like that.

What is wrong with

cooked salmon?

It takes the fun out

of it. Raw salmon is beautifully.

Sashimi, it is lovely. I love raw

fish. I'm like an otter.

Yeah, no. I don't, cooked. It seems

to lose its magic.

Have you always

been like sna?

With salmon, I don't

know. My mum, my mum, so, East End,

so Barking, Essex, I remember the

geezer with the winkles on a

Saturday night in this basket.

Are

you sure?

Get away with it. Three

people, baby corn is like Satan's

corn. That is even worse than the

grown up stuff. So the geezer that

used to come round on Saturday

night. There was the War Cry lady

and the monkey and the camera.

What

is this?

Pub, you get the winkle

man.

Sorry what was the monkey...

Bloke with a monkey and camera would

come round, does anybody want a

photograph?

Sunderland...

A

Sunderland girl, you had to get that

in. Do you remember meat Ralphs?

I

nearly swore again.

What about food

on the road, how has it changed.

Back in the old day, I mean it is,

it was garages and Ginster. The

thing is you have the supermarket,

the chains are all the service

stations, so you have really good

salad, great vegan options

available. Good, fresh food is now

available on the roetz, there is no

excuses for bad eating.

Do you cook

in the hotel.

Yes, he can cook drop

scones on an Iran in his hotel room.

-- iron. He doesn't do this?

Yes, he

boils eggs in the kettles.

Check

your kettle in the hotel room.

You

must. Always check the kettle.

Look

at that skin. It is doing mad

things, a bit of hot oil.

I like

fish, I am liking that. I am not

liking this. This muck. Don't put it

in a blender. It makes it worse.

Didn't you, didn't you convert Jason

Manford?

Think about sweet corn

mush.

Didn't you convert Jason

Manford to sprouts?

He said I don't

like sprout, in that way. And I'm

not having that. When people say

they don't like sprout, it means

their mum cooks them wrong, what you

have to do, I have sprouts, I

stir-fry them, high heat, just a

little bit of garlic, a bit of

salt-and-pepper, just, really high

heat, and just, just get the edges

brown and whack in a couple of

teaspoons of tersy yakky.

That will

make anything tasty.

What? Do you

want me to cook or not? Good grief!

You are the pickiest chef!

With your

gravy.

gravy. So...

So sip made him sea

bass, pan-fried sea bass and gave

him stir-fried veg. I had my

sprouts. He is like what's that he?

I went sprouts, you don't like them

He went can I try one? Yeah, yeah,

so he liked them. But the other day,

the other day online, I made, a much

more experimental dish, a sprout

fritata, which was really good. I

was surprised. The texture of the

sprout really works in that context.

Brilliant.

Well... And the heat up

online. No, I don't like it. You've

not had it. You've not had it. So

yeah I love a Brussels sprout. I am

sad when you go to the supermarket

and they're not there because

they're out of season. Such a sad

day, the sprout sprouts have gone.

You have a lot of confidence from

your comedy in the kitchen.

It is

improve. You have a go. One day you

can ruin a bit of monkfish and the

next day, you can, you can make it

right again, you can fix the

problem.

That is half the thing with

cooking, people don't have the