27/02/2016 Saturday Kitchen

Good morning. There's 90 minutes of mouth-watering

recipes coming your way. Let's get cooking.

Welcome to the show! As usual I'm joined by two top

chefs. The Mexican man who has made the

picturesque town of Chobham in Surrey the home for his award

winning food. Fernando Stovell.

And next to him, the Michelin starred Norfolk marvel himself.

The man with a unique taste in sweaters!

Galton Blackiston. Good morning to you both.

Fernando, what will you be cooking? A delicious red snapper. It is a

typical Mexican dish from Acapulco, where I used to go every month. It

is called snapper a la talla. There are a couple of dried spices, very

mild, delicious, we will grill it. That is with a salsa? Pineapple

salsa, nice and fresh. You are going classic? Lamb chops, a chicken

mousse, a bit of trouble, sauce Choron, spinach and mint jelly. A

special mint jelly? So two tasty sounding recipes to

look forward to and there's more great food in our archive films as

well. Today we have dishes from Rick

Stein, Tony Singh, the Hairy Bikers and Brian Turner with Janet Street

Porter. Now, our special guest will add some extra spice to proceedings

today. But it's been a few years now since she's danced in platform

shoes, in public anyway, and these days she's busy working

as a presenter and broadcaster. She's got a brand new BBC show

starting on Monday. Welcome back to Saturday Kitchen.

Emma Bunton. How nice of you. Lovely to have you

back. Lovely to be here. Congratulations, new show? Very

exciting. It is about TB? Yes, it is called Too Much TV, all about the

fact that we have lots of TV to watch, we are going to show you the

way forward and advise you on what is good to watch up a moment on all

channels, this is live from 6:30pm to 7pm every night, there is a

little family others, me, Aled Jones, Rufus Hound and Sara Cox, a

family of TV presenters. We will guide you the right way in what to

watch, what is coming on TV and reviewing some of the TV. We will

talk about that later, but you are here to it.

Now, of course, at the end of TODAY'S programme I'll cook either

food heaven or food hell for Emma. It is to the chefs in the studio, as

well as the gas. What is your food heaven? Squid, preferably calamari,

but I love the texture, one of my favourite foods. What about food

hell? Firstly, please. Please, I just don't understand them. For me,

they taste up the ground. That is where they come from. Of course they

do, but I have never eaten peas, and I don't like duck as well. It is a

good job you said that, that is in the dish as well.

So it's either squid or duck. For food heaven I'm going to use the

squid in 2 slightly different ways. First with a black bean sauce made

with shallots, garlic, black beans, rice wine, sesame oil, soy and

sugar. Then also deep fried in breadcrumbs to go with a spicy yuzu

juice mayonnaise. Or Emma could be having

food hell, duck! The duck is roasted along with baby

beetroots and shallots then served with a puree of peas,

peas in their pods and a rich Madeira sauce to go with

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

out which one Emma gets. If you'd like the chance to ask

either of our chefs a question today then call:

0330 123 1410. You are going to grill the pineapple

for me. . You make your own charcoal? We use

five different types of wood. In the future we willing using a little

more. So the marinade on the fish is a little bit of mayonnaise and lime

juice. That goes on top of the fish for 20 minutes at room temperature.

Tell us about the restaurant? Four rosettes now? Yes. One of only 38

restaurants in the country to have them.

We have worked hard for four years now.

Yes, the restaurant is doing well. The Times voted us number 64th best

restaurant in the country. We are hoping we will be cooking

100% in wood, rather than gas and electricity.

You make your own gin? We do. We are the only one in the country.

We distil it in-house. 17 different botanicals, 98% of them are British,

we are very proud. Galton is getting ideas for his Norfolk moonshine!

There is a lot of lime juice? Yes, it will tend to fish, that'll help.

Normal mayonnaise from the supermarket is sterilised, but this

is home-made so it will split a tiny bit. So you just pour that on top of

your fish. And you leave it on the word? Yes, it will give a wonderful

flavour. If you use those planks as home, make sure to soak them in

water. What would these be? This is Mabel, it is the only one I could

get, you get them online. You leave it like this for 20 minutes. You

pour the sauce on top. You need to see the inside as well. I just leave

this on the side. It tenderise is it at the same time? Yes, it has got

lime juice, mayonnaise and vinegar. The next step is the source. It is

very straightforward. Basically, tomatoes, oregano. Where does this

come from in Mexico? Acapulco, south of Mexico City. It is a lovely

place, they didn't have these ways of cooking, they used to cook

inward. -- they used to cook in wood. As soon as the red snapper are

right they would cook like this in wood, it is delicious. -- as soon as

the red snapper arrived. At my restaurant week cook it with citrus

wood. For vegetables we use olive wood, others we use seafood. We have

some of the types of chillis here, Ancho and Gujjillo. Which is that

one? They are still smoking? The original recipe has to types of

chillis, that yesterday we tried to put in the chip pop all, which I

absolutely love. -- tried to put in the chipotle. I am a little bit

funny with the sweet and sour thing, could you put anything else with the

fish instead of the pineapple? Tomatoes. The traditional pico de

gallo is tomatoes. I assume you could use a wild bass or something

like that? Yes, it is not really the season for red snapper, so you could

use it. I am going to take some of this sauce over the top of the fish.

Put a little bit of human on the source as well. -- put a little bit

of cumin on the sauce. If you have any questions, you can call us on

0330 123 1410. Standard network rate. We have a pineapple, a salsa.

We are using sea bream at the moment as well, nice and meaty, highly in

season. You have just blended that from raw? That sauce? Yes, you

reduce it down for 20 minutes. I am getting marjoram and time as

well. We let it cool down. Then you start cooking it. At the restaurant,

are you cooking on wood throughout the year? Yes, my head chef gets

upset when the weather is really cold because it is difficult to cook

the wood, to make it into charcoal, but we manage, we have got a pizza

oven to cook the wood. You need 500 Celsius. Good people achieve

something similar at home with a barbecue? They can do, just be

careful there is no gas involved because it would be very dangerous,

I guess. The sauce is already done, you just need a little bit of olive

oil... Sunflower oil, sorry. I take it you put a little bit of line in

this as well? Yes, and olive oil, actually. -- a little bit of lime.

Lime juice. Just to get the flavour going. Once it is getting a little

bit smoky... Salt, pepper. Kook that's down for 20 minutes, bring it

to the boil, let it simmer for 20 minutes. Then you finish with what

you have just basted it with. With the chillis, do you reconstitute

them in boiling water? Boiling water, ten minutes. I will get your

fish out. You take the seeds and everything out. This is looking

good. In there as well. So you cook it with the wood focused, take it

out and then under the grill? That is if it is at home, if it is on

your barbecue... Do you want me to take this? Are you ready? Hold on,

hold on. Go for it. LAUGHTER

You can't clap, it is fine. APPLAUSE

-- you can clap. Excellent. A sigh of relief. Give me the name of this

amazing dish? Red snapper with Mexican spices. Good job you

translated that, thank you! And now we grab it. You get to taste this.

It is amazing, it smells amazing. Is this something you would have in

your restaurant? We do, yes. I love that it is right in front of me. You

just pop this envelope. -- on eight. Yes, that is cooked. The sauce is

amazing, with a salsa and everything else. It is just a big chunk of

fish, meaty, lovely. Beautiful. Delicious with that source. We sent

our wine expert to East Sussex, what did she choose to go with this

fantastic fish? Today I'm in East Sussex. Before

choosing this week's wine, I have come to wander through historic Rye.

Fernando's recipe is a cut above the average fish with sauce with the

heat and the photiness. If you are Spanish-inspired by the Mexican

recipe, you could go for this zesty, Taste the Difference, Albarino.

However, I have gone off piste with this Dr Loosen Riesling, 2014. It is

an underrated classic. German Riesling has been pigeon

holed in the past as being cheap sugar water. But it is not further

from the truth in many cases, it can be one of the most serious white

wines in the world. This has fantastic aromas of honey and

peaches. This Riesling is working so well with the recipe, because of the

sweet lusciousness tempering the heat of the chilli. And with the

exotic flavours of mango, pineapple and lime, it matches the Hershey

salsa. Fernando, this delicious Riesling makes a very happy match

with your red snapper. I hope you enjoy them back in the studio.

The food is going down well, on its on, with the wine, I like it but

maybe not so with the food. I think you have done a great job

with the snapper. I like this white wine.

You can finish off the bottle! Jane amazing choices and also, happy

birthday. Coming up, Galton has a delicious

sounding recipe to share with us. Remind us what you are doing? Lamb

cutlets with chicken and herb mousse, sauce choron and mint jelly.

And don't forget you could ask either of our chefs a question

if you call this number: 0330 123 1 4 1 0.

Or you can tweet questions to us using the #Saturday kitchen.

Right let's head off to Croatia to catch up with Rick Stein.

He's in the city of Split today and no prizes for guessing

where he heads to first! Straight to the local food market.

I remember when I was young, my mother making a beer from nettles

and tops of brambles, a forgotten taste of early summer.

Every time a director says to me, we are filming in a market in the

morning, I think, what will I talk about? Then I get to the market and

it is what can I not talk about? There is always so much to talk

about. Here I am looking at everybody's faces. You can see the

agriculture, the farmers, that have come to Split to sell their

producer. There are great weather-beaten faces, and also the

people buying are so interesting. Firstly, I have seen elderflowers

and nettles and what likes like wild asparagus but really it is more

bitter it is called poor people's asparagus.

Here are radishes, I love them. This looks like either thistles or

rocket. I will have to find out. It is filled with sunny enthusiasm

here. Sunny and excitement. There is without doubt a touch of Bohemia

about Split. This restaurant is run by Vanna, the boss on the right and

her sister, Nada, in the red T-shirt, and Daniella, three

enthusiastic cooks. The famous speciality is a fish stew

made with beans. Something that I had never heard of before! This take

as fair bit of cooking. But initially it is olive oil and

supplied onion, bolotti beans, celeriac, chopped roots, sweet

paprika, salt and chilli powder. Simmered for about an

hour-and-a-half and then add parsley. This is a dish of two

halve, first the beans and then the fish, later to be joined together. I

have come from Venice, they had lovely fish dishes there.

Lucky you! I suppose you are right. In my opinion Italian food is more

sophisticated. They were richer people in the past. The Croatians

are more peasant, so the food is basic but honest at the same time.

And from the heart? Yes, from the heart for sure. It is pretty simple

Mediterranean cooking. It seems unusual, I have never seen

that before of putting beans in a fish stew.

It is a very unusual dish, let's say a poor dish, but not at all. That is

what I am always looking for. Dishes that I have never come across

before. I'm sure you will be surprised.

Well, I am sure it will work. It sounds presumption of me, of course

it will work. So, this is the fish.

Lovely. It looks very fresh. Very fresh.

What do we have here? Monkfish, sea bream.

And some of this I don't know the English name.

Is it rockling? And these, they can give you a nasty nip? Of course.

Although, this one looks a little tired.

How long will it cook for, then? One hour and 30 minutes.

Well, we will go and have a drink. Yes, of course.

This band suddenly turned up here in the alleyway. They were not going to

go away and insisted we film them. I'm so pleased we did, as it goes

down well with the dish. She puts in quite a bit of white

wine here. The fish does not take long to cook

but then it has to cool down, so the girls can take out the bones and the

bits of shell. We must be careful with the little

bones. When we eat it, we could have

trouble! Lots of fish stews usually see the customer fiddling but here

you are doing all the work. It makes it easier to eat.

You have always worked in the kitchen? Well, I was in the Navy. I

quit my job there for ten years, I realised that the kitchen was the

place I wanted to be. The fish stock has been strained.

Vanaa adds the fish to the tomatoes and the beans and serves.

I'm sure this is going to be delicious, watching you making it so

much has gone into it. Oh! It's lovely.

Is it? It's the deepest, darkest fish stew I have ever tasted.

Yes! There is a bit of chilli but not a lot. It is really full of

flavour it just works with the beans. You are absolutely right.

I just have to have wine with it. I have prepared some for you.

Red wine. It has to be. So much flavour.

Nastrovia. Thank you very much.

You know, this suits me down to the ground. Split is my kind of place!

Great stuff Rick and that was a very unusual fish stew.

It's not often you see kidney beans and borlotti beans with fish

but they are a very versatile ingredient and can be used

in lots of different ways. I thought I'd show you something

you could try this weekend using fish with another

kind of bean, flageolet. I'm going to serve it

with a fish I know Emma loves, lemon sole.

The place is more like a diamond. Dover sole, the king of flat fish,

from Hastings. What are you saying, James? Hastings

is the best area to get Dover sole. Now, we have to start with the

shallots. Nice and finally chopped like that. Nice and thin.

Or as you lot do it at home... Then we have garlic.

And I will quickly put that in the pan with chorizo. That is this stuff

here. It is the soft chorizo. The picante, this is the spicy one but

also soft. I am going to cook it in the pan, allowing it to cook gently.

The whole dish will consume in real time. Firstly, congratulations on

the new series. All about TV? Tell us about it.

It is a show called Too Much TV it is live.

It is just a half an hour show on where you can come and find out what

TV is on, and what we are all watching, what is going to be good.

And we will head you in the right direction of all types of TV shows,

and not just BBC. So, 30 minute, you will blink and

miss it? No, there is lots going on. There is a segment that is

brilliant, where we look at TV all over the world it is hilarious. This

is new TV shows? No, we do go back to the archives and look at the old

shows. I love nostalgia. What is your favourite old show? Oh,

my goodness. Only Fools and Horses. And I remember my dad watching auf

wiedersehen pet. The best for me was Bull's Eye! Of course! If you are

missing anything, we will show you highlights and arguments on what has

been happening on things like The Voice, and Saturday Night Take away.

All of the good dramas, too, I'm looking forward to it.

You have all managed to keep busy, all five of you from the Spice

Girls. It is 20 years now. 20 years! It has gone fast, it is

pretty scary. Now, I have to ask Galton. Who is

your favourite Spice Girl? Oh, no! To be fair, you are pretty good.

Yes, you are the best. Who is your favourite! I've been too

busy chopping and cooking in the kitchen! It was an amazing time, 85

million albums? It was an incredible time. And we have people coming up

to us still, and the children of course.

Now, I will show you this flat fish. There is a line down the centre,

which is on most flat fish. Follow the line and using a knife, once you

make the decision to cut into it, make long sweeping cuts, don't stop

and start. Basically, with the fillet, it comes off like that and

you have a nice piece of fish. I love the flat silky kind of fish.

I'm not a fan of the thick fish, the monkfish.

It is nice but it is more meaty. Monkfish filleting is very

different. Just follow the line it comes off.

To skin it. You can trim that bit off.

Would you eat the roe? You can do, Galton would have it on his menu for

?47! What is this! He tries it! You wiggle the skin and the fillets come

off. Nice and simple to be served with the bean dish. As well as the

TV, you are still doing the Breakfast show? You love it.

I love it, Jamie Theakston and I have a laugh for about three hours

in the morning, it feels really natural and fun. I am on Heart every

morning and TV every night. You will be sick of me. URA mum as well, how

does that work with the family? It is all about juggling, but my boys

are my main priority. As long as I can work around them. I little boy

is with me today, we make it work. He is munching on the fish. I am so

lucky. My youngest, forget it, it is all about chicken nuggets. But my

eldest is great. The new show will be every night for half an hour for

five weeks. Before you watch anything, comment watch us, we will

tell you what is the best thing to watch, whether it is a drama or a

cooking show. We will let you know. There is another show out there, Tad

Too Fixes. I am obsessed with it. Have you got tattooed? Why? I

haven't. I think I had seen this, it is all about people who have had

tattooed who don't like them, people make them better? It is an amazing

programme. I have had tattooed, are you saying I need to get mine fixed?

These people have had them in Michael Davan things like that. I

have got tattooed is, they are all hidden. I like tatties. -- I like

tattoos. Moving onto bean stew. I did not mean to change subject... We

should do! The fish gets flipped over. A little bit of colour, a

little bit of butter. A touch of lime at the last minute and an

amazing stew. I absolutely love chorizo. Good job, there is a lot of

it. You should come on our show, come and say hi. Yeah, I have got

nothing else to do! Plenty of butter in it. Some salt. I will come on

when you are talking about... You are talking about one of my

favourite characters from television, the late, great Keith

Floyd. You should come and see us. We have guests, we will allow you to

come on and have fun. Vice oh, thank you! I feel very humble and very

happy. I have just bought his old car. He passed away ten years ago,

it is in my garage. I opened it up for the first time the other day. It

smells like Obbdins, it is brilliant! Then just pop this over

the top like that. You have this lovely piece of fish, pan-fried,

fresh. You can be a bit fancy. Gold tin is here, I will do that. --

Galton is here. That is pretty easy, even I could do that! Cheers! It

looks easy, is it easy? Can I taste? Tell me what you think, nice and

light. Mmm, I do like that, it is really

lovely. The show starts on Monday, BBC Two, 6:30pm.

So what will I be making for Emma at the end of the show?

It could be her food heaven, squid which I'm going to serve

in two ways First in a sauce made with black beans,

rice wine, spring onions, shallots and soy sauce.

Then deep fried in breadcrumbs to go with quick yuzu juice mayonnaise.

Or it could be food hell, duck. The duck is roasted along

with shallots and baby beetroot. It's served with a puree of peas,

more peas in their pods and a rich madeira sauce to go with it all.

As usual, it's down to the guests in the studio and a few of our

viewers to decide, and you can see the result at the end of the show.

Right, let's take a trip to Dorset and track down Brian Turner

and Janet Street Porter. There are two basic

schools of thought. One, that it goes back

to British or Roman times, based on Hercules,

which was one of the Roman gods. And the other one is that it's more

recent, perhaps done in the 17th century as a lampoon

of Oliver Cromwell, because the owner of the land

at the time hated Cromwell ever so much, so it's

suggested he did this. But there is no written history

of this thing surviving until 1694, and that's the first known

historical reference, and it is in the church accounts,

where they paid three shillings All we can say is, whoever did it,

it's a lot of work to do it. There is myth that if a lady

is looking to become pregnant, they can go and sort of bed

themselves down for the night further on down there,

on his manhood, and erm... I think you'd choose your weather

better as well. I can't wait to go and tell

Brian about this. HE CHUCKLES I hope he won't feel

threatened. Yes I'm still on the lookout

for more tasty ingredients to use As well as thousands of acres

of arable farmland, Dorset's also blessed with almost 100

miles of coastline. A local chef making the most

of the ocean's rich variety of produce is ex-trawlerman

Alex Aitken at the Jetty. His restaurant is set right

at the water's edge. And I've asked him to cook us

a dish to showcase some So what are you going to cook

for us, Chef? Well, we've got these wonderful

ingredients locally on our doorstep. We get lots of brown crab landed

here, so I am going to do a Mudeford crab croquette,

and I done a slight twist on it - I've got a brown crab butter that

runs through the middle On top of that we've

got the marsh samphire, But, what a lot of people don't use,

which we get round here, This one I went out this

morning and collected. And it does literally grow on rocks

- and it tastes like carrot. And it is a member of the carrot

family, although it's green. ..and I want to put some

parsley into there. Then what I want to mix

into there is the white crab meat, and that's got that nice,

iron-y crab flavour - but not as strong as the brown crab

meat. I'll put a little bit

of seasoning in there, but not too much, because I find

that there is quite a lot salt flavouring in the actual crab

that we put in there. And we'll be using samphire

in the dish as well, so samphire's got that

saltiness from the sea. Right, and now it's the slightly

messy bit where we are going So I put a little bit of flour

on my hands, and then...into The brown crab meat -

what I've done here is already mixed Oh, they are like

pellets, aren't they? What we've done is we've frozen that

so that we can handle it We just wrap that with the potato,

so that pellet or lozenge So when you actually deep-fry

that, will it...? It will soften, it will flavour,

and really brown in the middle, almost like a lovely butter -

like a Kiev. So you've got flour,

mixed egg and... So you are quite lucky around here -

you do get some wonderful fish. We're getting some lovely little

turbot as well. Right, these croquettes I'm just

going to drop into the fryer. And how long would you actually

leave them in there for? They want to be in there about five

or six minutes. And the sauce I like

to serve with this - I like to call it

a warm tartare sauce. So what I've got on here is just

a white wine reduced with a little bit of white wine vinegar,

and in there I'm going Let me just lift those croquettes

out for a minute. And then we're just going to add

cream, and then I'm just going to put in a little

bit of butter. I just love the way

you whisk that butter in. It's now changing colour,

it's got a deep golden colour Exactly - you can see

the richness in that sauce. And now that butter is all whisked

in, in go my... Right, what I'm going to do now is,

to bring the samphire to temperature, is drop them

in the sauce as well. Mudeford crab croquettes

on rock and marsh samphire I'm not sure about my

mate, but we'll see. And it's nice, as you've got rock

AND marsh samphire Oh, God, I can hardly speak,

I'm enjoying it so much. ..the creamy sauce balances out

the crab cakes, cos I am amazed to hear

to hear you say that, In the right circumstances,

under the right conditions. That crab cake certainly

looked delicious, Brian. Still to come this morning

on Saturday Kitchen Live. Tony Singh is exploring

Northern India. After enjoying a spot of breakfast

he's staying up late to enjoy a pub crawl with a difference,

something called car-o-bar. All will be revealed later!

Pride of Norfolk, Galton Blackiston takes on the Mexican marvel,

Fernando Stovell in TV's They'll both be taking a CRACK

at BREAK-ING Theo Randall's EGGs-cellent and official world

record time of 14.76 seconds. You can see what happens,

live, a little later on. And will Emma be facing food heaven,

squid in two different ways, first with black bean

sauce and the other Or food hell, duck which I'll roast

with peas and beetroot to go You can see what she ends up

with at the end of the show. Now let's get our next recipe

and it's from Galton Blackiston. Welcome back. Nice jumper. Lamb

chops, chicken mousse, look at that trouble, beautiful summer trouble.

Is that a Norfolk trouble? I can take claim for that, but it is in

season. We are going to wrap it in this from pig, you are going to make

a sauce Choron. Which is basically hollandaise. I love sources,

anything creamy, lamb is yummy! This is getting better! Will it be quite

pig? Potentially, you never know when I am cooking! It is a bit hit

and miss most of the Timex Asian markets chicken mousse, you want to

blend that with an egg white. I will give you a little bit more chicken.

And we need some egg yolks the hollandaise. One egg white, no more

than one, you do not want it to firm. When you make your mousse,

does it make any difference the temperature of the cream or butter?

You should do it very cold, over ice, really. But we are not doing

that? No, because of time constraints. You want to trim the

fat off the lamb chops. These are really good. Why are you trimming

the fat off? Because it only takes about five minutes to cook, and lamb

fat, when it is not really crispy, I don't think it is very pleasant. I

leave a little bit of it on. The those there is the mousse. Thank

you, James, very efficient. Some of the time! When I think about it...

What is new in North? Loads going on. I am doing a book on fish,

called A Fish Out Of Water. It will come out, hopefully, next year.

Purely on the fish recipes, some from the chip shop and some from the

restaurant and hotel. Normally you would pass that? Normally, that we

are not going to, because I don't think you would do that at home, it

is hard work, it messes up your server and you need somebody to wash

up afterwards. I would not do it at home, in the restaurant, yes.

There are some herbs going in there. Parsley, tarragon.

The sauce started with a classic hollandaise. Then you add... ? You

add mint, tarragon and tomato, and it changes to a sauce choron.

If you add milk, it turn it is to what? I don't know, will you stay on

the script! What is hollandaise with mint in it? Maltese? For get it! So,

the mint with hollandaise? That's it.

Oh, gee! Right, I'll stay on script now, so what are you doing? The

chicken mousse with some herbs in it, OK! Like so! Now, coat the

chicken. Right, we have the tomatoes that we

are chopping. If I didn't know you so well, I

would get very upset with some of the things you come out with. Some

of the rubbish you come out with like that! How long have you known

each other for? Too long, is the short answer to that.

But, I have to say, he has become a very good mate of mine.

He will start taking the rip in a minute.

I'm concentrating. I have the reduction here with the vinegar,

lemon juice and peppercorns. Yes, that is for the hollandaise.

Now, I have sliced a couple of truffles, obviously it is optional.

Do Norfolk have truffles? Yes, you can get everything this that is good

in life in Norfolk, apart from our football team. Oh, I shouldn't say

that. So what is there? It is the chicken

mousse on top of the lamb's chop, wrapped in pig's ca with wl, and we

are going to fry it. -- wrapped in pig's cawl. And we are

going to fry it. You will remember this from me from years ago, most

things I do is an adaptation from somebody else.

Yes, I remember this dish! Right, it is a classic. It's beautiful. If you

get it right, it is absolutely beautiful.

So into there we go. Right, I have the hollandaise, which

is there. That goes in the oven like so.

Now, do you want me to cook the spinach as well? I suppose so? Yes,

spinach with a little bit of butter, please, James.

How long in the oven for those, then? About five to six minute,

depending on how hot the oven is. How is the reduction going on? Will

you get on with it! I stand here, I am at the age where I don't do a

lot. I let you run around. It is perfect. The ideal marriage! Then I

need my serving plate like so. Just getting ready. Spinach? I have it.

Where is my mint? I want to talk about mint jelly. Mint jelly is

essential to go with lamb, don't you think, Emma? Yes.

Now, look, see my little things here. They are mint jelly balls.

Aren't they lovely. You do that very, very skilfully.

What is that? To make those... You do it in frozen rapeseed oil and you

make your mint jelly mix, as in equal quantities of cider, vinegar

and sugar, put it in a subsidiesy bottle and swirl it around in the

frozen rapeseed oil with a little aguar jelly to solidify it.

Now, I will start to plate this up. I will let you do that, then, James.

Again, I have got to that age. What age is that, then? I can't

possibly tell you. It is a very rude question to ask someone.

You have to blowtorch that. Yes, go on, then. Hurry up.

Lovely. Did you season the hollandaise? Yes.

Perfect. Perfect! The spinach is going on top now.

I mean when you put hollandaise on, James, you put it on as if it is

enough for 100 people there. I mean, look... Look at you! What are you

like? Look, how am I going to sit my one chop on there? Shall I put two

on? Yeah, go on, put two on. So, there are the lamb chops.

Beautifully cooked after five minutes.

Do you want me to clean the plate? Yes, are I have put the jus on, or I

will make a mess again. I don't think things get better than that.

That is lamb cutlets with chicken and herb mousse, sauce choron and

mint jelly. Beautiful! Yummy! Oh, look out!

Right, there we go! Oh, Wow! That looks incredible.

The cawl is crucial for that to keep it moist.

Hopefully there is a little bit of pinkness in there.

Not long to cook at all? No. It is a great dish.

Happy with that? Oh, my goodness. I love it. Delicious. My other half,

Jay did a really lovely markan lamb dish. I love this.

Right, let's head back to Hastings, the home of Dover sole, to see what

Jane has got to go with Galton's lovely lamb.

-- Behave, James! As a Welsh girl, I am partial to any kind of lamb

recipe. But this one of Galton's takes it to a new level. If you like

a little bit of spice with your lamb, this Cotes du Rhone is a

lovely one. But, I'm looking for a beautiful Beaujolais. I have found

it, with the Louis Jadot Beaujolais Villages. It is a legendary wine

with lamb. When you see Villages on the label,

it is a quality up from anything labelled simply as Beaujolais. This

has black cherries, herbs and a bit of tomato on the vine.

The freshness of the wine gives it a real affinity with the tarragon and

the hollandaise and the herbs in the chicken mousse. Then the lovely red

berry flavours work perfectly with the juicy lamb. Galton, here is to

your sensational lamb with chicken mousse, and it is a brilliant

Beaujolais. Cheers indeed. Now, people are

apparently loving the banter. Really? Well it is you having a go

at me. Now no, it is not but Curry's and

Dixons are not happy with the colour of your jumper, it is creating havoc

with the TVs! What do you thick of the lamb? I think it is lovely.

Now, of course all of today's studio recipes, including this one

from Galton are on the website go to bbc.co.uk/Saturdaykitchen.

Now it's time to meet up with, Si and Dave, the Hairy Bikers.

They're in St. Petersburg in Russia today

and are being treated like Tsars with a feast of caviar.

Now, to get closer to the people of the era and history of Saint

Petersburg. And the favourite lactisry, caviar. Look at that,

perfect. Guess what? At the grand grand

grand, they have a dedicated expert vodka sommelier.

It is the one chance that we have to taste the best that Russia has to

offer. The Caviar room.

Alex is our host. Since with the euro, we were there

with the working man during communist times, now I am feeling a

bit of the Romanov. Glvment lastnost.

You have to put the finger out, dude.

Alex arranged some different caviars to try.

Some of the most expensive caviar in the world. Nearly ?6,000 a kilo,

that is about ?30 a teaspoon. The rare privilege indeed.

We believe that our own skin is the best to take this from.

We are using a mother of pearl spoon, to avoid imparting a metallic

taste to the precious Sturgeon eggs. The champagne helps to burst open

the flavour. There is a burst of perfume with

this great fish. . The only thing itst is, though, is

it makes you want more. The ar took assy decided this was

the perfect indulgence, and then the prices rocketed.

Exports were limited, it meant that there was lots for the bosses and an

occasional glut for the workers. The people of 45 years old, they

remember as a child using a soup spoon eating the caviar and on the

holidays, when the parents used to bring in the cavia, and they did not

want it. In communist times, they were eating this like we were ating

beans on toast. Now, eating Caviar is affordable for a lucky few.

We have a recipe for caviar and blinis, The aubergine caviar starts

with an aubergine or two. Mr King, two bulbs of garlic, cooked

beautifully. I am stabbing in the aubergine to

put in the garlic. Get it in.

Just pop that into a preheated oven, 45-60 minutes, about 160,

180 - till they're blackened and succulent.

Now, the chief ingredient in blinis is buckwheat flour.

Myka buckwheat with little lady there.

To about 200 grams of bread flour add about 50 grams

That's going to give the blinis a lovely sour taste.

Look at this perky packet of dried Russian yeast.

I love a bit of Continental graphics.

But first, pop your milk into a saucepan and add

Now, I've got some dried yeast here - I'm going to pop that

Now, we only want that to be blood temperature.

If it's too hot you're going to kill the yeast and it'll be a disaster.

Put the whites aside, and pass the yolks to your friendly

neighbourhood Geordie to mix and add to the pan.

Now, we just mix the creme fraiche and the milk and the egg yolks

into the mixture of the flours, the salt and the yeast.

You're not going for a dough, you're going for a batter.

We'll leave this out of a draught for about an hour.

And in that hour it's going to rise like Bolsheviks breaking off

the shackles of imperialistic oppression!

I smell aubergines and garlic, Mr King.

Oh, well, that might be cos they're ready.

While the aubergines are cooling, squeeze a lemon into a bowl.

I will try, in this wind, to chop herbs -

If we had a garlic crusher you can crush the garlic, but I'm

And more herbage, in the form of mint.

That's my garlic done, nice and fine.

More tricky in this stiff breeze, two tablespoons of walnuts.

And once it's in the bowl, of course, it's safe.

After adding the nuts, it's time to unleash

Look at the garlic, it's almost roasted to like a confit.

All we need now is a couple of tablespoons of olive oil.

While I mix the egg whites, maestro, reveal our blini mix, please.

'After folding the stiffened egg whites into the blini mix,

'a natural hiatus of approximately one hour will occur.'

Trying to cook blinis on a gas hob in a sea breeze is not ideal -

so we're heading back to the shelter of the canals.

A perfect end to a perfect St Petersburg day.

Aubergine and walnut caviar with blinis.

You know, Si, this proves that whether you're a prince or a pauper,

We have had a couple of tweets about what to do with your blender after

blitzing raw chicken in it. The sensible, either put it in your

dishwasher, it views as hot water at you possibly can, soapy water, get

all the way round the inside of the blender, take your time and do it

properly. Right, it's time to answer

a few of your foodie questions. Each caller will also help us decide

what Emma could be eating at the end of the show.

So who do we have first on the line? We have a caller from London, what

is your question? I have a lot of Jerusalem artichokes, I wonder if

you have a simple recipe? Love artichokes. Wash them, don't take

the skins off, put them into the oven on a tray of sea salt or

something, bake them until they are very soft and scoop out the flesh

make a big take to, make a lovely artichoke puree, not a too fine,

then if you really want to, deep-fried the skins and serve it

with them as a dip. Sounds fantastic. Food heaven or hell?

Heaven, and I am going to really miss you being a presenter. We have

talked about that! Don't get me started. Emma? Paul says what is a

good way to make chilli oil? Ben Ando? There are various different

types of oils. I would probably use rapeseed oil, which is British, 100%

good, I would bring it to 64 degrees temperature, just put the chilli

inside, let it warm up baby for 20 minutes, let it in fuse and it will

be very tasty. You have another one? Scott says, I would like a recipe

for a nice smoked salmon. We do our own smoked salmon. We brain out, put

it in a water and salt solution. -- we brine aid. We tested with a

potato, when the potato rises there is enough salt. Then you smoke it in

and outside or inside smoker for about 12 hours with oak chippings. I

love smoked salmon, but with a bagel or scrambled egg. Smoked salmon,

squeeze of lemon juice in a blender, cream cheese, double cream, lit it,

back pepper, make a salmon mousse, pop it into a dish, it is to.

Allison from London is on the phone. What is your question? Thank you for

taking my call. I am in a quandary. I went to Billingsgate and bolts and

sea bream, a whole sea bream. My plan was to bake them with some

herbs and a bit of chiili, and then my oven died. I have people coming

over in about three hours. I still have a hobby but I don't know what

to do. One of those disposable barbecues, amazing. My biggest

advice would be to use your grill, but outside the house, not inside. I

don't have a grill. Her oven has blown up! Disposable barbecue. Maybe

use lemon juice, lime juice, maybe orange juice, slice it very, very

thinly and mix it with a little bit of olive oil. Beautiful. We will all

be around for dinner if you are doing that. Food heaven food hell? I

hate black bean sauce, duck is quite well known, so I am going to go for

heaven. Thank you. Lucy from Cheshire? Hello, Lucy. How old are

you? 11 years old. Good morning, what question do you have? Either to

eat rabbit and normally cook it in a stew or a pie, can you suggest a

different way? -- I love to eat rabbit. You are very brave having

rabbit. I would use the loins, wrap them in spin it, Parma ham, wrap

them tightly in cling film and steam them, take them out of the steamer.

She is 11! She is obviously a talented young cook, she would not

be eating rabbit otherwise, then take it out of the cling film and

pan fry it. If you put it into a bowl with buttermilk over the top,

leave it in the fridge but 24 hours, that is in flour, egg and

breadcrumbs and basically deep-fried yet, with the breadcrumbs you put

spices in it and it tastes amazing. Get your mum or dad to give you a

hand with the fryer. That is what I would do. Buttermilk overnight,

wonderful, then we will all be around for dinner. Food heaven or

hell? Heaven, please. Thank you for watching.

It's time for the omelette challenge.

Have you practised Galton? As fast as you can, ready. Clocks on

the screens. Go. Generally when you put the eggs

straight into the pan it sticks. Which is exactly what that is doing.

You threw me right off! The vice what did I say? Normally you will

give an intro. Something like, you are on the leaderboard, all that

sort of thing. You did not do that. Do I had to taste no. Good. That is

the worst one ever. Can I see? Galton, you were here, the same

colour as your jumper. You were quicker. No, you won't quicker, 22.4

seconds. Fernando, you did it in what? I don't know. You did it in

14.48 seconds. Don't even think for a minute that is a new world record,

the Guinness lot will be on me big-time. We wanted to play bass

anyway, this is for you, Anna. # FP1 be my lover, you've got to get

with my friends. # If you Wanna be my lover, you have

got to give. So will Emma get her food heaven,

squid in two different ways one with black beans the other

in breadcrumbs with a yuzu dressing? Or food hell, duck roasted

with beetroot and peas to go with a madeira sauce?

Our chefs will make their choices whilst take a tour of India Tony

Singh. He's in something called a car

-o-bar today, but first he's filling his boots with

a hearty breakfast! HE SPEAKS IN PUNJABI This

is a thing that you have Best place to get puri chana is kind

of just there, so that's No need for a menu here,

there's only one thing on offer. And this is what it's

about, puri chole, this That's a aloo sabji -

potatoes, and that's the chole - that's the chickpeas,

sliced onions and pickle. That's feather light,

should feel... Most people think

Indian food's rice. Most of India, the bread

basket of India. In Punjab we have all

these different breads - This is your implement,

there's no forks or knives, You only pay 35 pence per puri,

the rest is all you can eat Punjabi style, and the refills

keep on coming. You can still feel the clarified

butter dripping down your throat, this is food to do things on not

sit around an office. Just as well, I have

a packed day ahead. First, I'm off to look

for my ancestral home, the house that belonged

to my great-grandfather. HE SPEAKS IN PUNJABI After some

explaining, this lovely family are letting this crazy Scot

into their home. My great-grandad was here,

and during partition they moved out. They got pushed down to Delhi,

and then my grandad went to Scotland, so I was born

and raised in Scotland. It's just...that feeling,

you know, it's... You can see the changes but they're

not huge, you know what I mean? I think probably this is,

in its essence, the same. My gran used to say they used to go

across the rooftops, But seeing it first-hand and being

told how it was so different, and even though it's changed a bit,

you can still see them But what an upheaval for partition,

when India got divided into India-Pakistan,

to leave everything behind All the refugees, it was one

of the biggest movements But most people thought

they were coming back. The sun might go down but the eating

and the madness never stops. Elephant, you'd think they'd have

lights on it though. Six, half six, that's ten hours

till my breakfast. I didn't have lunch,

but that's the essence of Punjabi food is to keep you going,

but now I'm hungry. I'm meeting a local food blogger -

Jaideep. He's promised to take me on a food

crawl of Amritsar and introduce me There you go, rite of passage

anywhere in the world, cheap drink. So, who's the unlucky person that

drives the car-o-bar? Tandoori chicken is a Punjabi

speciality, skewered and cooked in a traditional, wood-fired

oven - the tandoor. And Jaideep is taking me

to THE place to try it. If you're back in the UK,

most restaurants... You've got tandoori chicken,

nothing like this. So is this why they still use wood

for centuries and that's why You can, and that's

the amazing thing. I heard a story about the metal rods

used to be swords. That's how good it is,

that's lasted After we've had this,

to finish off car-o-bar, Punjabi cuisine uses a lot of dairy,

so what better way to finish the night than with this solid,

buttery cream with fruit made from super-rich

buffalo milk? Shame for the designated driver

but the bonus is the food of one person doing one thing just right

and then you go to the next, Right, it's time to find out

whether Emma is facing food heaven or food hell.

So Emma, your food heaven would be this squid which I'll cook

in two different ways. First with a black bean

sauce with spring onions, shallots, garlic, rice wine vinegar,

soy sauce and chicken stock. Or you could be having food hell,

duck which I'll roast with baby beetroot and shallots.

It's served with a pea puree, peas in their pods

and rich madeira sauce. What do you think you're getting?

I know what our viewers wanted, and it is exactly the same as what these

to wanted. Yes! I feel a bit bad about the duck

thing, I just have not had it in a good way.

Well, we will start with this. The squid.

And the yuzu juice. We take the squid and cut them into

rings. This is the baby squid. You can get

larger ones but this is a nice little baby one. This is going to go

with flour, egg and breadcrumbs. I tend to burn everything when I

cook. I know with squid you only cook it for a short time.

It is very simple to do, that is why I gave it to this chap! So, flour,

egg yolks and breadcrumbs but we are using panko breadcrumbs. They dry

out the bred and shave it, it crispses up better. It becomes more

crispy in the fryer. So, Panne that? Yes, I will take the

other part of the squid and we will score this. So it is cut into bits

and pieces. Fernando will explain what he is doing there. I have the

chilli piece is that correct? Yes. So, pour this slowly, with the olive

oil. This is for the mayonnaise? Yes.

So with that you use egg yolks... Mustard if you want.

Do you want all of this doing? Yes, please. And I am allowed to glass of

wine while you are busy cooking. So, we have our squid. I may give

you a bit more. Really? How much do you need.

Well, we are hungry! So a little bit of vegetable oil. I don't want it

flavoured too strongly and quickly cook this. This is the first part of

the dish, the black BBC 1. That is that one.

So, Galton is doing the flour, the egg and then the breadcrumbs, that

is called panne. It is simple. The next thing is the rest of the

ingredients for the black bean sauce. Saute that off. Onion, a bit

of garlic and then add this to the black bean sauce. We have sugar, a

little spring onion... Sugar? Yes, a little. Then soy, a bit of stock and

then some cornflour to thicken it up a tad. Chilli, you OK with that?

Yes, great with chilli. You are hear here to talk about the

new show? It goes out on BBC Two, live every night from 6. 30pm to

7.00pm. There is a family of us, me, Aled Jones, Sarah Cox and Rufus

Hound. It is live so, who knows what will happen. A bit like this show.

Exactly. We are telling you all about what is good to watch, not so

good to watch and catching up with great dramas. I am really looking

forward to it. You talk about the nostalgia of

television? Yes, we go back in the archives to talk about the old

shows, that is personally one of my favourites. I am a telly fiend. I

love all types of telly. A great fan. Sow, Gaultan has the batches of

squid frying. These are the ingredients for the black bean

sauce. The shallots, garlic and chillies, with the soy and the sugar

and the vinegar. Now this yuzu is amazing taste this.

Pop that on your finger. It is a cross between a satsuma and Mandarin

lime. I love that.

You can do that on... I love that, you can do it on sashimi. I know a

friend which is allergic to soy, that would be dreadful. Not good. In

with the stock, the soy, a bit of sesame oil. The shaoxsing wine,

sugar, that is in. Mix it all together. The cornflour and that is

in. And quickly add the squid back.

I know everyone is going to be laughing,s aI say" OK" all the time.

Everything is in there with the cornflour. That looks amazing.

A bit of coriander. There you have a nice squid with

black bean sauce. That is the first dish. Coriander as well. Maybe a

squeeze of lime. Now, this dressing here.

Can you do me the spring onions, please.

Do you want me to plate this? That will be fine! The secret with this

is not putting it in the pan for too long. Once the sauce is done and the

squid is in, don't leave it for too long. There it is.

Love that. Meanwhile, we have the dressing. To

finish it off, we have the mayonnaise with the lime juice. Mix

it together with the amazing yuzu juice.

Lots of salt on there. Thank you very much.

There is the squid. This is the other one.

If you can do the chilli a bit finer, please, chef.

You are joking?! No, just a bit finer.

Can I have the spring onions on the bias?! I have done them on the bias!

Nice and fine, chef. There is lots of this going in here.

Nice and fine! Mix this together and it turn it is in a little more

liquid. You have an amazing dressing. That is, behave yourself,

amazing. Just put that on the plate! Where does that come from? Yuzu

juice comes from the supermarkets. It is Japanese it is wonderful.

It goes brilliantly with deep fried prawns as well.

And then sprinkle it with the chunky bits of chilli! And finally, the key

to this, I think, as well as the amazing dressing and the wonderful

job that the rest of them have made, is the fresh mint over the top. A

touch of mint over the top like that.

Then fresh coriander. That goes over it as well.

A bit of fresh coriander. That looks great if you are having a dinner

party. Finally, lime over the top. Grab

knives and forks, guys. Have a taste.

Thank you very much. Squid and black bean and the deep

fried one. You don't need a knife and fork, do

you? Go for it. To go with this, Jane has chosen a

Secano Estate Pinot Noir. It is from Marks Spencer, priced at ?9.

Isn't that good? My favourite. Thank you.

Happy with that? The black bean Sarkese the key is not to overcook

it. And it's the chilli and the spring

onion... It is! When it is finally chopped! It is lovely! Oh, my

goodness. The black bean sauce is amazing.

That is great about the squid. You don't do anything with it. Just

flash fry it. But make the sauce first.

So, whether is the show out? 6. 6.30pm, BBC Two, it starts on

6.30pm, BBC Two, it starts on Monday!

Well that's all from us today on Saturday Kitchen Live.

Thanks to Galton Blackiston, Fernando Stovell and Emma Bunton.

Cheers to Jane Parkinson for the wine choices!

Simply go to bbc.co.uk/Saturdaykitchen.

more of our Best Bites tomorrow morning over on BBC 2 at 9.30.

In the meantime have a great day and enjoy the rest of the weekend!