:00:00. > :00:10.It's time for some world class cooking!
:00:11. > :00:32.I'm Matt Tebbutt and this is Saturday Kitchen Live.
:00:33. > :00:38.Joining me today, top chefs Vivek Singh and Eleonora Galasso
:00:39. > :00:48.A very good morning to you all, Eleonora what are you cooking today?
:00:49. > :00:58.It is very hot in here, sorry I can't control the weather.
:00:59. > :01:00.Eleonora, what are you doing? I am doing beautiful salmon with broad
:01:01. > :01:04.bean and pecorino mousse and rice stuffed tomatoes with potatoes.
:01:05. > :01:11.It looks beautiful. And that's very Roman food? Extremely! It is quite
:01:12. > :01:22.old fashioned. Not what I think of when I think of Italian food? It is
:01:23. > :01:27.riped stuffed tomato, and with the pecorino is making for a deadly
:01:28. > :01:39.combination. Deadly in a good way?! Oh, the best!
:01:40. > :01:41.Vivek, what are you cooking? I'm cooking a very simple dish.
:01:42. > :01:46.Mutton biryani with dried fruits and Kashmiri spices.
:01:47. > :01:52.That looks beautiful. And Sandia? The first time on the
:01:53. > :01:57.live studio? Yes, the first time in the studio.
:01:58. > :02:03.You have some wines for us? Great wines and lots to look forward to.
:02:04. > :02:05.And we've got some fantastic films from some of the BBC's biggest
:02:06. > :02:07.food stars: Rick Stein, The Incredible Spice Men,
:02:08. > :02:11.Our special guest today is a successful theatre actress
:02:12. > :02:13.who instantly shot to fame on TV when she won
:02:14. > :02:15.the role of Doctor Who's new sidekick, Bill Potts!
:02:16. > :02:31.It was not like that in the rehearsal, Pearl Mackie, lovely to
:02:32. > :02:43.have you here. When I told my children I was
:02:44. > :02:48.meeting you, they were very excited. Hello, Jessie and Henry.
:02:49. > :02:54.That will win me prizes! So that is a bill deal for you? Yes. It is the
:02:55. > :02:59.biggest thing I have done by far. The exposure, I am getting used to.
:03:00. > :03:05.You are seven years out of drama school? Yes. I have done a lot of
:03:06. > :03:12.drama, theatre, playing in the west end. But the level of exposure you
:03:13. > :03:19.get on a programme like Doctor Who is massive. Global. People are
:03:20. > :03:22.jogging after me. When I was on the phone.
:03:23. > :03:28.On the street. I'm not sure that's allowed? Stalker
:03:29. > :03:34.material?! It was OK. What is your cooking like? I think
:03:35. > :03:40.it is all right. I will not step in and join you, I will do the eating.
:03:41. > :03:43.I'm good at eating. What is your food heaven? A fillet
:03:44. > :03:49.steak. Old school? Pretty old school. I
:03:50. > :03:55.don't eat that much meat usually, so I like a steak when I go out.
:03:56. > :04:01.Always fillet? If you're going to do it, do it right! Go posh! That is
:04:02. > :04:09.nice. Lovely. Food hell? Desiccated coconut. What
:04:10. > :04:13.is that about? Why is it in everything? It is tasty in some
:04:14. > :04:18.things. No, man. I'm not into it. It is
:04:19. > :04:26.grainy, like dried rice. You are from South London? Yeah, I'm
:04:27. > :04:34.a South London they were! It is a strong flavour it is there. I should
:04:35. > :04:36.be informed if that is in there. So, hell is hiding desiccated
:04:37. > :04:41.coconut! Yeah! For your food heaven I am going make
:04:42. > :04:43.grilled fillet steak I'll marinate fillet steak
:04:44. > :04:46.in garlic and thyme, I'll saute wild mushrooms
:04:47. > :04:50.with parsley and garlic I'll serve the steak
:04:51. > :04:53.with a peppercorn sauce, Made using double cream,
:04:54. > :04:55.Worcestershire sauce and peppercorns, alongside
:04:56. > :04:57.the mushrooms and olive oil mash. But if you get hell, then I'll make
:04:58. > :05:02.a coconut and citrus tart! I'll fill a pastry case
:05:03. > :05:04.with desiccated coconut, lemon and lime and double cream
:05:05. > :05:09.and bake until the tart is golden. I'll then make a fruit salad
:05:10. > :05:14.with fresh cherries, raspberries, more coconut and stock syrup
:05:15. > :05:17.and serve with the tart, and finally But you'll have to wait
:05:18. > :05:23.until the end of the show to find From today we're going to ask
:05:24. > :05:32.you at home to vote for our guest's It's really easy - you just click
:05:33. > :05:37.on the heaven or hell button! The vote is open right now
:05:38. > :05:41.for you to choose today's heaven or hell dish that we'll cook
:05:42. > :05:44.for Pearl end of the show. Just head to the Saturday Kitchen
:05:45. > :05:47.website before 11am this morning and you can help decide what Pearl
:05:48. > :05:49.will be facing at But we still want you to call us
:05:50. > :05:59.if you have a food or drink question today, just dial
:06:00. > :06:06.033 0123 1410. question today, just
:06:07. > :06:14.dial 0330 123 1410. But we still want you to call us
:06:15. > :06:17.if you have a food or drink question today, just
:06:18. > :06:19.dial 0330 123 1410. You can also get in touch
:06:20. > :06:30.through social media Come to Italy! We had a little drama
:06:31. > :06:35.earlier on. You burnt yourself. You went to
:06:36. > :06:42.hospital and everything. But it is fine? I'm absolutely fine.
:06:43. > :06:47.But we need somebody to help with the cooking? I'm going to enslave
:06:48. > :06:52.sob! Vive wreck, you are not sitting there, you must come with us! Right,
:06:53. > :06:58.vive wreck, were you paying attention. We have not rehearsed
:06:59. > :07:03.this. The whole point of rehearsal is to rehearse it but we have not
:07:04. > :07:10.rehearsed this. Talk us through it. . We make the sauce for the rice,
:07:11. > :07:14.that is made of tomatoes, oil, pecorino cheese, parmesan cheese,
:07:15. > :07:20.and a little bit of herbs, of course and olive oil.
:07:21. > :07:27.Do you have that? Yes, clear. So, these potatoes go in the pan.
:07:28. > :07:34.These are par-boiled? Yes, they are par-boiled. We add some rosemary
:07:35. > :07:38.leaves. Then some nice stock, vegetable
:07:39. > :07:43.stock. They stay in the stock until it shrinks down and you have the
:07:44. > :07:48.creamy effect that you want to dip your bread into.
:07:49. > :07:54.So what's the idea of the stock, to soak up and take on the flavours?
:07:55. > :07:58.Exactly. It will soak up and make a nice flavourful cream to add to your
:07:59. > :08:03.potatoes but without the cream. So just stock.
:08:04. > :08:09.So into the oven for how long? For about an hour and you forget about
:08:10. > :08:13.it and move on to the tomatoes. We are treating the tomatoes as if they
:08:14. > :08:15.were gentlemen, so we are taking their hats off in front of the
:08:16. > :08:21.ladies. . The idea is to fill it with the
:08:22. > :08:27.rice, mozzarella and put into the oven for about an hour.
:08:28. > :08:36.An hour? Yes. It is only at 160 degrees.
:08:37. > :08:46.So the rice stuffed tomatoes is a recipe I found in a neighbourhood,
:08:47. > :08:55.the home to Roman street food and home to the Roman matron, the most
:08:56. > :08:59.outspoken ladies I have ever met in my life that treat each meal with a
:09:00. > :09:05.solemn sense of celebration. So, they like celebration but don't
:09:06. > :09:10.like to show it? No. They share it! But you never find them in the
:09:11. > :09:18.supermarket with the convenience food. They are in the market early
:09:19. > :09:26.in the morning. Very judgmental, like the Italians, we are! They have
:09:27. > :09:29.very loud opinions. They talk about the current ingredients and talk
:09:30. > :09:34.about each as if it is an order. That is how I grew up. It is why I
:09:35. > :09:39.made it a point to go jogging at least twice a week.
:09:40. > :09:47.Jogging? Well, of course, if I have to eat with the mothers! Tell me
:09:48. > :09:52.about the two different cheeses. This is pecorino, it's a sheep-based
:09:53. > :09:58.cheese. It is crystallised. The other is
:09:59. > :10:06.parmesan. Pecorino comes from Rome, because of the sheep present in Rome
:10:07. > :10:11.when there were less people. And the parmesan comes from the north of
:10:12. > :10:19.Italy. In the south of Italy you use salted ricotta. That is incredible.
:10:20. > :10:25.It is incredible! So, there are so many different cheeses to grate on
:10:26. > :10:32.the different dishes. In Italy we have 20 regions and about 180
:10:33. > :10:38.different cheeses. So, the salmon in olive oil. And
:10:39. > :10:43.this is blitzed with the broad beans, a squeeze of lemon, mint and
:10:44. > :10:49.pecorino? Absolutely. Lots of mint. This makes for a very morish dish.
:10:50. > :10:56.You didn't expect this morning, did you vive Eck?! Is that about right?
:10:57. > :11:03.Yes, that is absolutely fine. With some of the mozzarella we are
:11:04. > :11:09.going to chop it a little bit... Vivek.
:11:10. > :11:13.I like this. It makes me feel like...
:11:14. > :11:20.# I've got the power! # So the beautiful thing about the
:11:21. > :11:26.tomatoes is it is something that you find in a deli that are dotted
:11:27. > :11:32.around everycity in Italy. You take it home, eat it cold or warm. It is
:11:33. > :11:38.not important. But the idea is that it makes a delicious par cram that
:11:39. > :11:42.can be eaten at any time of the day. Zest and juice? Absolutely. It
:11:43. > :11:48.contains all of the oils that are very good for you. Make sure that
:11:49. > :11:55.the lemon is unwaxed, yes, it will cost a little more but you are less
:11:56. > :12:09.likely to go to the GP! Unlike you! Exactly! Is that good for the oven?
:12:10. > :12:16.Yes, thank you so much. Watch the oven, that is hot! Don't
:12:17. > :12:19.burn yourself again! I don't watch my mouth, I'm Italian but I do it
:12:20. > :12:25.with the best intentions all the time. When it comes to olive oil, it
:12:26. > :12:33.should always be extra Virgin if possible. The stamps that the oil is
:12:34. > :12:36.extracted with a cold machine. It is the pure joy of olives.
:12:37. > :12:41.How about that? That's it. Thank you.
:12:42. > :12:46.A nice puree? It should be not too runny that is perfect. The nice
:12:47. > :12:51.thing about this is that we can put it on the salmon fillet. If there
:12:52. > :12:59.are leftovers, you should never throw them away. It is almost a
:13:00. > :13:07.blaspheme to have leftovers and trash them. So you reinvent it, by
:13:08. > :13:12.using the water from the pasta, the stampy water, and make a sauce for
:13:13. > :13:16.the pasta or the rice or together with salad on top of boiled
:13:17. > :13:25.potatoes. Yes! Do you take the tomato juice
:13:26. > :13:28.off? In the recipe of my book the tomatoes are cooked for ten minutes
:13:29. > :13:34.with oil. But today we have less time. So we didn't cook it. However,
:13:35. > :13:39.I suggest that you cook it. The tomato sauce, even in ten minutes it
:13:40. > :13:45.takes all of its flavour it is important to do it.
:13:46. > :13:49.We can see you on TV tomorrow night with Paul Hollywood on BBC Two. How
:13:50. > :13:54.was that? That was a very exciting day.
:13:55. > :13:59.Paul and I spent it together in Turin.
:14:00. > :14:04.Was it a nice day? It was. He wanted to learn all about Italian style. I
:14:05. > :14:11.told him that Italian style is not something that you pay for or find
:14:12. > :14:19.on display windows. You can't. You either have it or not? No, it is
:14:20. > :14:23.not for 9.99 on a Saturday only. What are you saying about Paul
:14:24. > :14:30.Hollywood's style? Well, the audience will see. He arrived to
:14:31. > :14:36.pick me up in a show a off car, whilst I was waiting for a very
:14:37. > :14:42.humble car. The retro way is always the best way. And it applies with
:14:43. > :14:46.the kitchen. It is the way to go. Something that has been done for
:14:47. > :14:52.generations and if it is not wrong or out of date it is for a reason.
:14:53. > :14:58.Why change it?! Yes, why change it! OK. Here are the bits and pieces. Do
:14:59. > :15:02.you want to plate, or do you want to us plate.
:15:03. > :15:10.Yes, let's plate it. So, salmon is not that Roman but the
:15:11. > :15:19.combination of broad beans, mint with lemon and oil is typical from
:15:20. > :15:24.the month of May in Rome. As soon as spring is out, the people go to the
:15:25. > :15:33.meadows with the baskets filled with red wine and nice food and the
:15:34. > :15:38.combination of the fresh broad beans that are eaten religionly raw and
:15:39. > :15:43.the crystallised pecorino. We eat it like this and I thought how can
:15:44. > :15:51.kitchens over the world enjoy the combination? Well, I'll make a cream
:15:52. > :15:53.out of it. The blushing pink of the salmon works well with the green
:15:54. > :15:55.sauce. It's beautiful. Fantastic!
:15:56. > :16:01.If you'd like to ask any of us a question then give us a ring
:16:02. > :16:10.Calls are charged at your standard network rate.
:16:11. > :16:19.If you wonder why she is doing all the talking, she burned her hand
:16:20. > :16:31.quite badly in rehearsal! Remind us what it is called. So this is salmon
:16:32. > :16:38.fillets with mint broad bean puree, rice stuffed tomatoes, crispy
:16:39. > :16:47.potatoes. OK, let's go and eat over here. Thank you so much for helping
:16:48. > :16:56.out! Right, Pearl, there is your first dish. I am very excited! Oh,
:16:57. > :17:02.wow! That was very good, I quite liked that! Good work, guys! I
:17:03. > :17:10.enjoyed that. That is amazing, isn't it? Really fresh. Scratchings, what
:17:11. > :17:15.wine have we got to go with this? Oh, right, we have got quite an
:17:16. > :17:20.unconventional wine, normally people might pick white, but I have chosen
:17:21. > :17:24.a pinot noir from Romania. This is the first time I have ever come
:17:25. > :17:31.across a Romanian wine, and it is beautiful, it is called Incanta,
:17:32. > :17:36.which means enchanted, a perfect name for Eleonora. Beautifully
:17:37. > :17:42.light, fresh cherries with the pecorino. Just like with the
:17:43. > :17:48.potatoes. It has a little bit of moreish nurse with it. I like the
:17:49. > :17:57.pinot noir, actually! It is really cheap. ?6.49 from Majestic, a
:17:58. > :18:01.bargain. I am always sceptical about wines that cheap, should I be? It
:18:02. > :18:06.tastes great. There are great bargains at there, like this one,
:18:07. > :18:14.but soft, really fresh. With fish like this, just chill it slightly.
:18:15. > :18:20.Yes, serve it slightly chilled, like a rose. Going down very well! In the
:18:21. > :18:24.Italian kitchen, the cooking wine should always be less than ?2, to be
:18:25. > :18:34.honest, so it is not about the expense of it, really. Remind us
:18:35. > :18:40.what you are doing. I am doing a Kashmiri biryani using mutton. So
:18:41. > :18:45.much flavour. Lots of dried fruits and nuts, walnuts, apricots, raisins
:18:46. > :18:50.and what have you. All of that. A perfect dish for a feast or to break
:18:51. > :18:53.the fast when Ramadan starts. We will talk about that in just a beat.
:18:54. > :18:56.And don't forget if you want to ask us a question this morning,
:18:57. > :19:00.just call 033 0123 1410, but please call by 11am.
:19:01. > :19:03.Or you can tweet us a question using #saturdaykitchen.
:19:04. > :19:13.And you can visit our website to vote for heaven or hell.
:19:14. > :19:16.At the moment, I can tell you that heaven is in the lead.
:19:17. > :19:19.who's sampling the delights of Sri Lanka
:19:20. > :19:21.and discovers how cinnamon is produced.
:19:22. > :19:30.The fish sellers that stand on the roadside
:19:31. > :19:33.weren't short of business, with superb mud crabs
:19:34. > :19:37.and wild freshwater prawns as big as lobsters from the lagoons.
:19:38. > :19:40.Which brings me to this place, a Tamil restaurant,
:19:41. > :19:46.the New Yarl eating house, south of the city.
:19:47. > :19:51.It had an atmosphere of a working man's club.
:19:52. > :19:55.I say that because there wasn't a woman to be seen.
:19:56. > :19:58.I got the feeling that this was the Sri Lankan equivalent
:19:59. > :20:01.of us men finishing work and going to the pub,
:20:02. > :20:05.except that there was no alcohol here, but plenty of chilli crabs.
:20:06. > :20:11.which is one of the most rudimentary places I've ever set eyes on.
:20:12. > :20:14.To make this dish, they start off by chopping
:20:15. > :20:16.loads of garlic, red onions - always red onions -
:20:17. > :20:21.and pandan leaves, cooked in coconut oil, of course.
:20:22. > :20:23.Then they put in fennel and cumin seeds
:20:24. > :20:25.and what looks like a bucketload of chilli powder.
:20:26. > :20:33.It's let down with a drop of water and now the crab.
:20:34. > :20:41.Blue swimmer crabs, chopped up to take on the flavour of those spices.
:20:42. > :20:43.This is a far cry from our neat little shells
:20:44. > :20:45.packed with brown and white crab meat
:20:46. > :20:48.and eaten with salad and brown bread and butter.
:20:49. > :20:52.I got chatting to a young local chap called Savin, a journalist.
:20:53. > :20:56.I have to give you this, because it's got the roe. The roe.
:20:57. > :20:59.And I think anyone who knows crab, the roe is the stuff.
:21:00. > :21:07.I mean that, just that little bit of chilli
:21:08. > :21:23.just brings the sweetness out, it's so sweet.
:21:24. > :21:25.While Thai food and Malaysian food are sometimes more famous,
:21:26. > :21:28.the message any Sri Lankan would want you to come away
:21:29. > :21:31.with is that Sri Lankan food, on its day, is as good as anything.
:21:32. > :21:35.I mean, it can go toe to toe with any other cuisine in Asia.
:21:36. > :21:39.It really can, I mean, I believe it can, anyway.
:21:40. > :21:42.This is a first for me, and it's a spice I've used
:21:43. > :21:46.But I've never seen it in its raw state before.
:21:47. > :21:50.It was more important than tea here, a spice that everyone wanted.
:21:51. > :21:57.I suppose "inconsequential" would be the way I'd describe watching that.
:21:58. > :22:00.It's a lovely smell, but to think that one of the world's
:22:01. > :22:05.most important spices, certainly the most important spice
:22:06. > :22:09.in Sri Lanka, cinnamon, should be down to,
:22:10. > :22:12.well, something I probably did as a little boy, whittling a stick.
:22:13. > :22:17.In fact, the bit we cook with is the soft inner bark.
:22:18. > :22:19.I imagine that's incredibly difficult to do.
:22:20. > :22:27.He's trying to get them off in one long sort of roll, and apparently,
:22:28. > :22:29.there's five grades, and the tighter the roll,
:22:30. > :22:37.As a cook, I've been using cinnamon for about 40 years, I suppose,
:22:38. > :22:40.just taking it out of a jar and snipping a bit off.
:22:41. > :22:43.I never realised there was so much skill going into packing
:22:44. > :22:47.apparently three and a half feet long, as tightly as possible.
:22:48. > :22:56.I thought I'd cook a cashew-nut curry back at home.
:22:57. > :22:59.So I'm making Sri Lankan roasted curry powder.
:23:00. > :23:03.Now, you can buy it quite easily, but I do think it's really special
:23:04. > :23:08.to make it, because when you roast those seeds, which are cardamom,
:23:09. > :23:13.cumin, coriander, cloves, fennel, fenugreek, black peppercorns,
:23:14. > :23:17.and black mustard seeds, when you roast them,
:23:18. > :23:22.you just accentuate the aromatic qualities of them.
:23:23. > :23:25.In addition to that, I'm going to add a couple of
:23:26. > :23:32.Every Sri Lankan curry has cinnamon in it.
:23:33. > :23:35.And now some Kashmiri chillies, yeah, I'm going to roast those too.
:23:36. > :23:37.And finally, and quite interestingly,
:23:38. > :23:43.The reason I'm doing that is because the rice,
:23:44. > :23:45.when it gets all ground up, acts a bit like flour
:23:46. > :23:48.and will thicken anything that you stir this curry powder into.
:23:49. > :23:49.That's just getting very, very hot
:23:50. > :23:55.and smelling absolutely aromatic in the extreme.
:23:56. > :24:00.Now, the next thing to do is to grind all that up.
:24:01. > :24:12.Finding something to lift the pan off.
:24:13. > :24:19.Incidentally, you can use it for spice after you've used it
:24:20. > :24:22.for coffee, but I wouldn't suggest using coffee again after that,
:24:23. > :24:30.cos your coffee will always taste of coriander!
:24:31. > :24:38.This roasted curry powder has got such a depth of flavour,
:24:39. > :24:42.but for this dish, I'm going to really accentuate the cinnamon.
:24:43. > :24:49.So we've got some grated ginger, hot green chillies, lemongrass,
:24:50. > :24:52.turmeric powder, my lovely roasted Sri Lankan curry powder,
:24:53. > :24:58.pandan leaves, a whole tin of coconut milk,
:24:59. > :25:06.and of course, very important, curry leaves, so let's go with those.
:25:07. > :25:09.I let them soften down and wilt into the sauce.
:25:10. > :25:14.Fresh curry leaves are essential, completely disregard the dried ones.
:25:15. > :25:18.Now some stick beans cut in half, good bite-size pieces.
:25:19. > :25:24.Of course, over in Sri Lanka, they have fresh cashew nuts,
:25:25. > :25:27.which are absolutely delicious, but I was so keen on the dish,
:25:28. > :25:30.I love cashew nuts anyway, terribly fattening, of course,
:25:31. > :25:34.that I just thought, well, I had to make it myself over
:25:35. > :25:36.here and just soaking them, which worked perfectly,
:25:37. > :25:46.and for the sharp element, the juice of a lime.
:25:47. > :25:50.Again, the laws of sweet, sour, spicy and salty
:25:51. > :25:59.You don't need meat in this sort of dish.
:26:00. > :26:01.Curries like this are substantial enough and the backbone
:26:02. > :26:14.In fact, Sri Lanka is heaven for vegetarians.
:26:15. > :26:19.He's back next week with more food adventures from the Far East.
:26:20. > :26:24.Time to continue our "Grow your own" series!
:26:25. > :26:27.In a few weeks we're broadcasting the whole of Saturday Kitchen live
:26:28. > :26:30.from the RHS Hampton Court flower show from our very own edible
:26:31. > :26:36.garden, so hopefully by now you're managing to grow some fruit and veg.
:26:37. > :26:38.This week, if you're already a gardener, you should be able
:26:39. > :26:43.to start harvesting your chervil, mint, sorrel and watercress.
:26:44. > :26:52.Does anyone use chervil at home? What is chervil? Exactly! Those
:26:53. > :26:55.pretty little leaves that you put on restaurants. Oh, they are nice.
:26:56. > :26:58.And if you want to plant something this weekend you can sow beetroot,
:26:59. > :27:05.Now, I'm going a very seasonal dishing using fresh peas and mint.
:27:06. > :27:24.Very simple little warm salad of ham Haq ham hock, pea is, a Friday.
:27:25. > :27:31.Pearl, let's talk about you, you started at the old Vic seven years
:27:32. > :27:39.ago, and now you are in Dr seven years later. A fast trajectory! It
:27:40. > :27:47.didn't sound dumb and always feel fast! This has felt very fast, since
:27:48. > :27:52.getting the job. And suddenly light has gone like that? It has suddenly
:27:53. > :27:57.taken off, it is like a roller-coaster, and I am still on
:27:58. > :28:06.it, so a bit of a whirlwind. And you got there oh was quite unorthodox,
:28:07. > :28:11.really, you auditioned for a role, you weren't told it was for Doctor
:28:12. > :28:18.Who? Yeah, I did know that it was at the audition, thankfully! So I tried
:28:19. > :28:22.really hard for the audition! But you weren't a die-hard fan, were
:28:23. > :28:32.you? Well, it wasn't on when I was a kid, it came back when I was 16, and
:28:33. > :28:39.I was more interested in parks - not pubs, no underage drinking! So when
:28:40. > :28:43.you got the role, I heard another interview you did, where you invited
:28:44. > :28:51.all your friends over to your house to watch TV. Yeah, because it was on
:28:52. > :28:55.the FA Cup semifinal, and they were all, why are we watching the
:28:56. > :28:59.football? Why are you getting us over to watch halfway through the
:29:00. > :29:13.football? I was like, come over, bring prosecco, I told my mum. So
:29:14. > :29:17.middle-class! You have got to do it! They said that they would have a
:29:18. > :29:21.special announcement at half-time, and they all thought it was really
:29:22. > :29:27.weird, then I came on, and it was like... Completely gobsmacked, Pearl
:29:28. > :29:34.Mackie as Bill Potts, I didn't even know they were going to do that. We
:29:35. > :29:38.all screamed! It was a lovely night, then like loads of my other made to
:29:39. > :29:42.have been watching the football started texting me, oh my god, I
:29:43. > :29:47.just saw you on TV, this is crazy. They all came round as well, so
:29:48. > :29:53.turned into a bit of a party. What is it like to be part of that global
:29:54. > :29:59.brand as a young actress? You are 30 on Monday, aren't you? I am, yes!
:30:00. > :30:08.But to become that big that quickly. It is kind of mad. Presumably
:30:09. > :30:14.downhill from here on! Joking! But that is a huge step, isn't it? It is
:30:15. > :30:19.massive, and doing Curious Incident, which was the last job I had, that
:30:20. > :30:24.was a big step for me, big show in the west end, massive audiences,
:30:25. > :30:30.really exciting, but this is massive on a global scale. You know, I was
:30:31. > :30:32.in the US, someone recognised me, I was walking down the street and
:30:33. > :30:49.someone screamed at me. Is that cool? I don't get that! I
:30:50. > :30:55.was recognised from being on the telly which is mental.
:30:56. > :31:09.What is your reaction? I think it is one of my mates, then, I am like,
:31:10. > :31:14."oh, I don't know you. Oh, hello! " So, to recap the recipe. I have
:31:15. > :31:19.shredded up mangetout and some of the fresh peas, the raw peas.
:31:20. > :31:26.It's important to get them young, otherwise they are starchy. Flaked
:31:27. > :31:30.Offham hock. Here I have a hard boiled egg chopped into flour egg
:31:31. > :31:35.and crumb so it has a nice crust on it. And there is the pea puree. I
:31:36. > :31:39.will put a salad together and we are done.
:31:40. > :31:43.The character, Bill Potts is a fiesty character? I think so.
:31:44. > :31:49.I think it's fair to say. You think it is fair to say that.
:31:50. > :31:53.And the first openly gay character? Do we address that? I think it is
:31:54. > :32:04.cool for the young kids that watch it, to have that role model? I think
:32:05. > :32:08.so too. I think for, you know, I grew up in South London in a very
:32:09. > :32:19.open minded family and community but the show is shown in a lot of places
:32:20. > :32:21.that are not so necessarily open minded about homosexuality. Like
:32:22. > :32:41.Mehdi Army! Yeah, like America. -- -- like homosexuality.
:32:42. > :32:47.So, the current story, the second part is tonight? Yes. Then it goes
:32:48. > :32:54.to a different story? It is 2 episodes? Yes, 12 episodes. This is
:32:55. > :33:01.a three-parter. We have the middle part tonight.
:33:02. > :33:05.Very exciting. Yeah, and then next week a couple of things, Bill Haas a
:33:06. > :33:08.choice to make towards the end of the episode.
:33:09. > :33:11.OK. And next week we see the
:33:12. > :33:15.consequences of that. And clearly, you are sworn to
:33:16. > :33:23.secrecy about the plot lines? Yes. Yes. That is why I was very vague.
:33:24. > :33:29.Yeah, really vague. I was going to push you but I thought, she has just
:33:30. > :33:37.got the job, she doesn't want to lose it! No! Right, had a deep fried
:33:38. > :33:42.egg before? No. Let's serve up. Here is my little
:33:43. > :33:48.puree. Not too much. On top of that, let's have the pea
:33:49. > :33:54.shoots. Are you familiar with all of this, by the way? Pea shoots.
:33:55. > :34:00.Shoots? You eat out in restaurants a lot? I eat out a bit.
:34:01. > :34:04.We have sweet peas growing in our house at the moment.
:34:05. > :34:09.You are a gardener? Growing your own? More of a pot plant situation
:34:10. > :34:16.but give me time. Give me time! It doesn't matter.
:34:17. > :34:21.That is OK. So, a little salad on the top with the fresh peas.
:34:22. > :34:26.Let's have some of the dressing. A little ham stock with the olive oil.
:34:27. > :34:29.Nothing too daring, really. And into that, a little bit of the
:34:30. > :34:36.parmesan. Just for a little bit of texture,
:34:37. > :34:42.taste, saltiness. I love parmesan.
:34:43. > :34:47.Do you? Mmm, great. So, a little bit of that and then
:34:48. > :34:50.finally, let's crack the egg over the top.
:34:51. > :34:55.Oh, yeah. Right, we haven't got a wine to go
:34:56. > :35:05.with this but, Sandia, what would you put with this? When I see eggs,
:35:06. > :35:13.I think of breakfast, when I think of breakfast, I think of champagne,
:35:14. > :35:16.or pros echo! Nice. Nice. It's a great drink to drink all the
:35:17. > :35:24.time. To put you on the spot a little
:35:25. > :35:33.more, what sort of nonalcoholic drink would you put with this? I
:35:34. > :35:40.don't have that in my repertory. A smoothie. Why not?! How is it? It
:35:41. > :35:42.is lovely. Nice and warm and fresh. Summery.
:35:43. > :35:46.So what will I be making for Pearl at the end of the show?
:35:47. > :35:48.Food heaven, steak and peppercorn sauce!
:35:49. > :35:50.I'll marinate fillet steak in garlic and thyme,
:35:51. > :35:53.I'll saute wild mushrooms with parsley and garlic
:35:54. > :35:56.I'll serve the steak with a peppercorn sauce,
:35:57. > :35:59.Made using double cream, Worcestershire sauce
:36:00. > :36:01.and peppercorns, alongside the mushrooms and olive oil mash.
:36:02. > :36:03.Or food hell, a coconut and citrus tart.
:36:04. > :36:05.I'll fill a pastry case with desiccated coconut,
:36:06. > :36:08.lemon and lime and double cream and bake until the tart is golden.
:36:09. > :36:10.I'll then make a fruit salad with fresh cherries, raspberries,
:36:11. > :36:13.more coconut and stock syrup and serve with the tart, and finally
:36:14. > :36:21.And don't forget Pearl's fate is now down to you at home!
:36:22. > :36:25.You've still got around 25 minutes left to vote for either heaven
:36:26. > :36:28.or hell and it is all to play for, so go on to the Saturday
:36:29. > :36:33.We'll find out at the end of the show which dish you voted for.
:36:34. > :36:36.Now it's time to catch up with The Incredible Spice Men,
:36:37. > :36:39.They're in Edinburgh spicing up smoked salmon and beetroot,
:36:40. > :36:50.and found time to do a spot of fishing too!
:36:51. > :36:53.We are on our way to Kelso, on the banks
:36:54. > :36:56.The final stop on our Border tour and a living temple
:36:57. > :37:04.to the Holy Grail of Scottish produce - salmon.
:37:05. > :37:07.At the Ednam House Hotel, owner Ralph Brooks is a high priest
:37:08. > :37:11.of the art of curing and smoking Tweed salmon.
:37:12. > :37:14.What would you say makes a good side of smoked salmon?
:37:15. > :37:23.You can see the fat in the fish but there's no grease on top.
:37:24. > :37:25.The other thing to look for is dry cure.
:37:26. > :37:28.If you can have dry-cured salmon, as opposed to brine-cured, I believe
:37:29. > :37:33.I was curious to know if Ralph would ever add spice
:37:34. > :37:39.You're saying the smoking is basically a seasoning now
:37:40. > :37:42.but we could add a bit of spice to that to enhance the fish,
:37:43. > :37:46.Delicate spicing to bring out the flavour of the salmon
:37:47. > :37:49.You have to be very careful how you spice that
:37:50. > :37:54.I think an accompaniment for this because I think
:37:55. > :37:57.it's a perfect product - it hits all the notes -
:37:58. > :38:02.something at the side that'll just lift it a wee bit.
:38:03. > :38:05.Michael Farr, the ghillie on the Rutherford Estate,
:38:06. > :38:10.is a man who's eaten the best salmon all his life.
:38:11. > :38:13.We're seeing if we can tickle up his tastebuds with smoked salmon,
:38:14. > :38:15.beetroot salad and a fiery horseradish cream
:38:16. > :38:24.We're going to put in some lovely cumin, smoked paprika,
:38:25. > :38:30.Paprika, a ground European red pepper, is Britain's
:38:31. > :38:36.It's not too hot and really comes to life when smoked.
:38:37. > :38:41.Some ground coriander - it's got a lemony zest to it -
:38:42. > :38:45.and some lovely cinnamon, it's such a sweet spice.
:38:46. > :38:47.Cinnamon is great for blood circulation, you know that.
:38:48. > :38:50.So when you're having a big, heavy-duty doughnut with cinnamon
:38:51. > :38:54.and icing sugar, you're really doing yourself good.
:38:55. > :38:57.Yeah, but that's the reason why spices are added to desserts -
:38:58. > :39:11.I'm going to start on the lovely horseradish cream.
:39:12. > :39:14.So, Chef, horseradish cream, quite hot anyway, but I'm putting
:39:15. > :39:20.To the chilli, I add horseradish cream, followed by a large
:39:21. > :39:28.Oh, I just love that smell of fresh lime.
:39:29. > :39:31...a splash of double cream, then whisk and it's done.
:39:32. > :39:37.Your lovely julienne, or grated beetroot if you wanted
:39:38. > :39:49.Some lovely golden sultanas for sweetness in there.
:39:50. > :39:51.At the very last minute, just before you serve up,
:39:52. > :39:55.going to put some lime juice in here, and it's going to reinforce
:39:56. > :39:58.the lime flavour that we've got in the horseradish cream as well -
:39:59. > :40:15.I'm just going to finish it off with horseradish cream.
:40:16. > :40:23.The time has come to put our smoked salmon dish to the ultimate test.
:40:24. > :40:27.Will it get the thumbs-up from a man who lives for his love of salmon?
:40:28. > :40:28.Hey, Mike, how's the weather outside?
:40:29. > :40:47.We think it complements the salmon fantastically.
:40:48. > :40:49.Let's have a taste of this, here we go...
:40:50. > :41:18.The spices and everything else, it really is nice.
:41:19. > :41:21.So people still think spices are hot, that's
:41:22. > :41:30.There's a nice sensation on the back of the tongue.
:41:31. > :41:32.So it's got lots of flavour in there...
:41:33. > :41:36.Tell me, does it remind you of anything that
:41:37. > :41:41.We came to Scotland hoping to make good food taste even better and it
:41:42. > :41:45.looks like we've passed the test because now we are being given
:41:46. > :41:53.We are being invited to fish 'on one of the greatest salmon
:41:54. > :41:59.What you're seeing here is a proper Borders baptism.
:42:00. > :42:01.We're catching our own food today, is it?
:42:02. > :42:03.You better watch, you might catch sight of something
:42:04. > :42:11.Hopefully I don't get it stuck this time!
:42:12. > :42:25.You're stranding in the most beautiful river, fishing.
:42:26. > :42:41.There's more spice from Cyrus and Tony next week.
:42:42. > :42:43.Still to come on today's show: Nigella is baking
:42:44. > :42:46.She measures all of her ingredients out with a yoghurt pot,
:42:47. > :42:52.bakes it and serves with icing sugar - looks delicious!
:42:53. > :42:54.And it's almost omelette challenge time and today's puns
:42:55. > :42:58.are in honour of Pearl, the new Doctor Who sidekick.
:42:59. > :43:01.You both might need to TIME TRAVEL in order to leave SPACE
:43:02. > :43:07.Can either of you EGG-STERMINATE the competition and get
:43:08. > :43:20.You'll both have to try your TARDISt to win!
:43:21. > :43:23.And will Pearl get her food heaven, fillet steak or food hell, coconut.
:43:24. > :43:26.There's still a chance for you to vote on the website and we'll find
:43:27. > :43:44.Right! Let's get on with the cooking. Vive wreck. Come this way.
:43:45. > :43:50.We are -- V, vek. -- -- Vivek. Come this way.
:43:51. > :43:55.We are doing a mutton style biryani? Yes.
:43:56. > :44:01.This is from your new book. All about feasts and festivals? Why?
:44:02. > :44:08.After my last work I didn't think I had another cooking book left in me.
:44:09. > :44:15.But then your agent phones you?! Somebody came up with the idea of a
:44:16. > :44:18.festival food book. And when I speak about food and my favourite dishes,
:44:19. > :44:24.it always comes up about some sort of celebration.
:44:25. > :44:29.It is interesting, I love that, what people eat at festivals, why they
:44:30. > :44:32.eat it, how they eat it. You take all of that into account.
:44:33. > :44:43.. Yes. So I have the putton here, I have
:44:44. > :44:50.mustard, salt, sugar, chilli, turmeric and that is going into the
:44:51. > :44:58.mutton marinade. There is also yoghurt.
:44:59. > :45:04.Now this is the marinade. And these, are they getting cooked
:45:05. > :45:08.in the dish? They are getting sprinkled on the top, those
:45:09. > :45:18.vegetables. There is also nutmeg in here.
:45:19. > :45:24.And the lemon? Yes, that is going in here. All of that.
:45:25. > :45:29.I bet you are exhausted with all of that cooking this morning? ?!
:45:30. > :45:34.Hardly. I only did the tomato. Not a lot. So this is the kind of thing
:45:35. > :45:38.you can do before. Marinade it overnight. 12 hours. Whatever you
:45:39. > :45:45.have got. Now the rice? The rice, you wash. A
:45:46. > :45:51.couple of changes of water and soak for 20 minutes and drain to get the
:45:52. > :45:56.starch out. Cook it in five times of quantitity of water, salt and lime
:45:57. > :45:59.juice. The lime juice firms up the rice, as well as keeping it light
:46:00. > :46:05.and bright. Is that right? That's right.
:46:06. > :46:10.We have rice, so I will take this away. So the lime juice is squeezed
:46:11. > :46:19.into the rice? Correct, into the water you are cooking it in.
:46:20. > :46:24.We have vegetable oil here. A lot of people, even in India, Kashmir, we
:46:25. > :46:30.use tonnes of dried fruit. That is what you get.
:46:31. > :46:35.So we use a bit of warming spice as stools it is a bit cold. We use
:46:36. > :46:45.cinnamon, black cardamom, that is good, if not black, use the green.
:46:46. > :46:52.For everyone at home we must apologise. The Doctor Who fans are
:46:53. > :46:57.getting excited as Pearl, you are the companion, not the assistant?
:46:58. > :47:04.No, not the assistant or the side kick! I thought it was the Dr'S
:47:05. > :47:10.assistant? Technically it is Matt Lucas! How did you get on with him?
:47:11. > :47:14.He is lovely. I expect him to break into an
:47:15. > :47:17.impression? He does off set. But not in keeping with the themes of the
:47:18. > :47:22.programme. So he is the assistant.
:47:23. > :47:27.Yes, and I'm the companion. Clear.
:47:28. > :47:35.So we are putting this down, if it begins to get dry, add some water,
:47:36. > :47:42.45 minutes up to an hour, depending how big it is. What cut? This is
:47:43. > :47:50.late, it is great with pieces of shank, just like that. -- leg. Cook
:47:51. > :48:00.it for 45 minutes or so, then you get something like this. Now we lay
:48:01. > :48:05.at the biryani. -- layer. So you keep all the oils. Yes, everything
:48:06. > :48:11.in there, and we also add the figs and apricots, all of that, cooking
:48:12. > :48:16.with the mutton. So the dried fruit makes it Kashmiri? Correct, it is a
:48:17. > :48:24.festive dish, the kind of dish that people would break the fast with,
:48:25. > :48:31.you know, during Ramadan? So often it is celebratory, it is big, the
:48:32. > :48:36.amount of dried fruit you would use will say two things, A, your own
:48:37. > :48:39.personal wealth, how well-to-do you are, but also something about the
:48:40. > :48:45.importance of your guests. The more important the guests, the more
:48:46. > :48:51.fruit. Oh this is the anthropology of food. You can tell how well you
:48:52. > :49:00.thought of by what fruit they have used. Yes, and how much of it has
:49:01. > :49:06.gone in. So the mutton is simmering away, the rice has gone in. You have
:49:07. > :49:13.got quite a lot of restaurants going on now, but the Cinnamon Club is
:49:14. > :49:20.doing well, and you are doing chef residencies, British or a selection
:49:21. > :49:28.of chefs? I have got a selection, all coming together for one night
:49:29. > :49:33.each, just one night, off menu for that night, and we collaborate on
:49:34. > :49:40.the dishes. Do the guys in the kitchen love that? Oh, absolutely,
:49:41. > :49:49.they get to see something new. Pass me that. The fruit, there you are. I
:49:50. > :50:00.scatter the cranberries, all of that. Some mint leaves. Still time
:50:01. > :50:06.for you to vote for Pearl's food heaven or hell, closing time is in
:50:07. > :50:17.about ten minutes. So all of that has gone in. Pomegranates? Yes,
:50:18. > :50:23.saffron, rose water. That is super strong. It is funny how you speak
:50:24. > :50:28.about a guest who was important, what is the criteria, when a guest
:50:29. > :50:32.is important in Italy, we give him our leftovers, to show him or her
:50:33. > :50:41.that we have enough confidence with them to break bread, in order to
:50:42. > :50:48.empty the house and feel pure. Leftovers are sacred. We give them
:50:49. > :50:56.what they have, and they have got to eat it, they don't have a choice! So
:50:57. > :51:03.that is the biryani. Put the lid on. At this point, you are not stirring
:51:04. > :51:07.it? No, not stirring, no Nottingham. Let the steam generator, the
:51:08. > :51:13.flavours are absorbed, and it should be hot to the touch, as it is now.
:51:14. > :51:23.And that is it ready. That is it done. Here is your plate. Whenever I
:51:24. > :51:27.make biryani, it is very dry. There is an element of the temperature at
:51:28. > :51:33.which you cook the meat, of course. Really slow and long, is it? There
:51:34. > :51:40.is the version of the biryani in India, a version where the lamb is
:51:41. > :51:43.raw, only marinated, and the rice is cooked, it is layered on top, then
:51:44. > :51:50.the whole thing steeps together. This process, five minutes, it would
:51:51. > :51:58.take about 45 minutes, and that is a biryani from Hyderabad. Whereas this
:51:59. > :52:03.is the Kashmiri version. So let's look at that. That looks amazing,
:52:04. > :52:16.amazing, I might move it off that work surface, sorry! Be another! It
:52:17. > :52:27.smells fantastic. -- fair enough. It is really moist and rich, deep rich
:52:28. > :52:30.flavours, the figure, the apricots, jewel-like cranberries, pomegranate.
:52:31. > :52:38.I like the fruit, lightening the whole affair. Delicious. Remind us
:52:39. > :52:44.what it is called. So we have got a Kashmiri spiced mutton biryani with
:52:45. > :52:50.dried fruits. Perfect for a proper beast at Ramadan. There you go! We
:52:51. > :52:58.are not reading the crew! It looks delicious, nice one.
:52:59. > :53:11.Right, let's go, ladies! There you go. Dive in, I tried it earlier, it
:53:12. > :53:17.is lovely. You cook mutton, do you? No, I don't cook much meat. Have a
:53:18. > :53:24.mouthful, I will talk to you in a minute! What are we drinking with
:53:25. > :53:33.this, Sandia? With a with so many spices, we need big rich red wine, I
:53:34. > :53:37.have picked a Nero d'Avola Francis Lee. -- from Sicily. It is one of
:53:38. > :53:42.the largest islands in the Mediterranean, it is from a coastal
:53:43. > :53:48.region, so you get a lovely sea breeze. Playing host to the G7! It
:53:49. > :53:54.has got lovely dried fruit, which is perfect for this dish. It is mainly
:53:55. > :54:05.made up of volcanic soils, so everything is there, they take on
:54:06. > :54:10.that Smokey Miller are -- Smokey minerality as well. It is ?5 from
:54:11. > :54:20.Tesco! Amazing choice, there is very little oak, it is very fruity. Great
:54:21. > :54:34.choice, Sandia! So what about nonalcoholic drinks? I was chatting
:54:35. > :54:43.to Vivek, you served with mango lassi? Yes, the sweetness of the
:54:44. > :54:45.mango and yoghurt is good with it. That is delicious, but I have got to
:54:46. > :54:47.read that now! It's now time for a tasty recipe
:54:48. > :54:49.from Simon Hopkinson. He's making his ultimate coq au vin,
:54:50. > :54:52.it's definitely worth Don't be intimidated by a coq au
:54:53. > :55:09.vin, my recipe takes the basics of a rustic stew and turns it
:55:10. > :55:14.into something exceptional. While the wine comes to the boil,
:55:15. > :55:23.begin to make the stock. And it's one of my most
:55:24. > :55:30.treasured possessions, These are just to flavour the wine,
:55:31. > :55:40.these vegetables. They're going to be discarded
:55:41. > :55:51.once they've done their work. My nice friendly vicar
:55:52. > :55:53.allows me to snip bay leaves from round the corner,
:55:54. > :56:03.which is very nice of him. I don't want any harsh alcohol
:56:04. > :56:07.left in my delicious coq au vin. There is an easy way
:56:08. > :56:10.to get rid of it. This gives a softer,
:56:11. > :56:13.more rounded flavour When the flames have gone,
:56:14. > :56:20.so has the alcohol. spoon in some redcurrant jelly
:56:21. > :56:29.and add a couple of spicy cloves. Simmer until the wine
:56:30. > :56:34.is reduced by a third. Then sieve the vegetable-infused
:56:35. > :56:43.marinade and leave to cool. I like coq au vin made
:56:44. > :56:48.from legs and thighs, and these are easily found
:56:49. > :56:50.in the supermarket, I've been always of the belief that
:56:51. > :56:58.coq au vin is made without skin. Some may disagree with me,
:56:59. > :57:01.but the first time I was taught to do it, there was no skin,
:57:02. > :57:08.so take it off. Cover the chicken in the marinade
:57:09. > :57:16.so it soaks up all the flavour. Quite a nice sort
:57:17. > :57:19.of massaging moment. This is going to go in the fridge
:57:20. > :57:23.for at least five to six hours, It's been in overnight,
:57:24. > :58:05.it's gone a wonderfully deep purple. Now move on to the other
:58:06. > :58:18.fundamental coq au vin ingredients. dry the chicken,
:58:19. > :58:29.season lightly and flour. The flour that sticks to this
:58:30. > :58:32.gives it a nice crust, but it also thickens the sauce
:58:33. > :58:37.as it cooks in the red wine. The best way, when you want
:58:38. > :58:43.to remove the fat from something, is just put your pan on a tilt
:58:44. > :58:46.and it all drains down. for when I make bacon and eggs
:58:47. > :58:56.of a weekend morning. I really want to eat one of these
:58:57. > :59:00.now, but I'm not going to. Now fry the chicken
:59:01. > :59:04.but take your time. Do be brave with not turning
:59:05. > :59:07.the chicken too quickly. You want this crust to form
:59:08. > :59:10.on the chicken, and if you turn it too quickly, what will happen
:59:11. > :59:15.is the flour will stick to the bottom of the pot and leave
:59:16. > :59:18.the chicken bare again. It won't have its nice
:59:19. > :59:22.floury coating. Cook the mushrooms and shallots
:59:23. > :59:33.separately with some butter. Add the shallots, mushrooms
:59:34. > :59:40.and bacon to the chicken. It's the sauce that makes
:59:41. > :59:43.this coq au vin so delicious. For even more flavour,
:59:44. > :59:46.I add a splash of brandy, don't forget to burn
:59:47. > :59:50.off the harsh alcohol. It's a good idea to put the bay
:59:51. > :59:55.leaves in after, actually. On with the lid,
:59:56. > :00:22.and in there for about an hour. Tricks I learned as a chef
:00:23. > :00:25.can be done easily at home, especially when it comes
:00:26. > :00:28.to presentation. Fried bread dipped in
:00:29. > :00:44.some chopped parsley is the classic French garnish
:00:45. > :00:46.and a delicious finishing touch. I like to serve this
:00:47. > :00:49.at the table in a handsome dish. You want your family
:00:50. > :00:52.or friends to help themselves. Believe me, they'll be
:00:53. > :01:01.fighting over the spoon. I can't resist having
:01:02. > :01:06.one of these now. It's worth the time
:01:07. > :01:10.and effort spent. It's one of the great
:01:11. > :01:20.dishes of the world, ever. Yes, and I'm the companion.
:01:21. > :01:26.Clear. One of the best chefs that this
:01:27. > :01:33.country ever produced in my opinion. Now, time to speak to some of you at
:01:34. > :01:40.home. First sup Pete from Dunstable. Good morning chefs.
:01:41. > :01:46.Could you give me a creative recipe for minced beef? Absolutely. If you
:01:47. > :01:54.want to revive minced meat, either beef, veal, lamb, just put it in a
:01:55. > :01:59.bowl with an egg with parsley, parmesan, nutmeg a bit of left over
:02:00. > :02:05.bread that you can rehydrate in milk. Add it together and make
:02:06. > :02:13.beautiful meatballs out of it that you deep fry with extra Virgin olive
:02:14. > :02:18.oil. You can fry with it if it is a good one and a little white wine you
:02:19. > :02:22.have left over from last night for example it is a great way to make
:02:23. > :02:29.the most from the minced meat. Fabulous.
:02:30. > :02:34.Happy with that, Pete. The voting is closed but how do you think it went?
:02:35. > :02:44.I think it will be heaven. So do I! Pearl, unlock your fingers.
:02:45. > :02:49.What are the tweets? Lisa says her husband bought her a tomorrowa hawk
:02:50. > :02:56.steak. How is the best way to cook it? Roast of cumin, coriander,
:02:57. > :03:03.chilli flakes and use it as a dry rub. Let it sit for 10 minutes or
:03:04. > :03:09.so. Cook it on a low heat. Low and turning. But get a nice colour.
:03:10. > :03:16.Finish off with a bit of butter. Tomorrowa hawk is great. A lucky
:03:17. > :03:24.lady. Nick says can you suggest a great
:03:25. > :03:28.recipe for the pig's cheeks. Well, pig's cheeks, you chop them, and
:03:29. > :03:34.simply cook them in a pan without anything. They are so fat, their own
:03:35. > :03:41.fat comes out. On the other side in a bowl mix a few eggs, a couple of
:03:42. > :03:48.egg yolks and a whole egg with nice pecorino cheese. Put it in the
:03:49. > :03:56.fridge and cook a big bowl of spaghetti and you leave some of the
:03:57. > :04:00.cooking water and mix in a lovely marriage, the spaghetti, the eggs
:04:01. > :04:07.and cheese mix and this beautiful cheeks from the pork.
:04:08. > :04:12.It sounds delicious. It comes out like a carbonara.
:04:13. > :04:23.Or turn it into a pig's cheek vindaloo. It is a beauty. With
:04:24. > :04:28.cumin, chilli piece, garlic, ginger. , leave most of the fast on.
:04:29. > :04:33.Marinade it with a bit of vinegar, pan fry and braise it for a long
:04:34. > :04:41.time with a mix of vinegar and stock. You get a luscious vindaloo.
:04:42. > :04:46.Now, back to the phones. It's Robert from Glasgow. Good morning, Robert,
:04:47. > :04:51.what is your question. I would like to know a good match
:04:52. > :04:57.with a strong vinaigrette when you are serving a salad. I struggle with
:04:58. > :05:02.that. Sandia? It is important to consider what goes on the salad. It
:05:03. > :05:09.can be fish or a grilled steak but overall as a guide line, a
:05:10. > :05:13.vinaigrette salad needs something fresh, so a nice cold Sauvignon
:05:14. > :05:18.Blanc or a Pinot Gris that will go nicely with it.
:05:19. > :05:22.Does it make a difference if it is a red or white wine have been Cold
:05:23. > :05:28.War? No, I don't think so. Happy with that? Absolutely.
:05:29. > :05:37.How did the voting go, do you think? I think it is heavien. We'll see.
:05:38. > :05:41.That's it, the heaven and hell vote is closed. We will see what you have
:05:42. > :05:43.chosen as heaven and hell later. We will see what you have chosen
:05:44. > :05:45.as heaven and hell later. Time now for one
:05:46. > :05:47.of our foodie reports. And there are plently
:05:48. > :05:50.of strawberries around, so what better place to visit
:05:51. > :06:02.than a clotted cream We've been making clotted cream here
:06:03. > :06:08.in the Glynn Valley for 25 years. Started by my mum and dad. They had
:06:09. > :06:14.their own dairy heard and started to make the dairy products on the side.
:06:15. > :06:19.15 years ago they decided to sell the heard and focus on making the
:06:20. > :06:23.products. We buy from 25 farms within 25 miles of the dairy. We
:06:24. > :06:29.look for healthy, fit cows. For us it is so important. In the summer,
:06:30. > :06:35.the cows are lying on the grass in the natural environment. In the
:06:36. > :06:39.winter, they must be indoors. It is still a shed, concrete but we like
:06:40. > :06:46.to create a natural environment. They lie on three inch rubber mats.
:06:47. > :06:51.The diet is a mixture of grass and maise. It is about the right diet,
:06:52. > :06:58.the right living environment and fresh air! The milk arrives at the
:06:59. > :07:06.dairy having been picked up from the farms in a tank arred. It is pumped
:07:07. > :07:12.into silos, then pumped into the milk pasteurising room. When the
:07:13. > :07:18.milk comes in it is warmed up and at about 15 Celsius it is separated and
:07:19. > :07:23.the milk pumped into the next room where the magic happens.
:07:24. > :07:28.Everything you see in the room is a scaled up version of exactly how my
:07:29. > :07:33.parents did it 25 years ago. It is about keeping the cream warm, at
:07:34. > :07:37.exactly the right temperature, prior to it going into the pot. We are
:07:38. > :07:44.keeping it, looking after it, prior to the cooking.
:07:45. > :07:48.Cornish clotted cream is used to a protected recipe, the protected
:07:49. > :07:52.designated origin. So it is made from milk produced in Cornwall and
:07:53. > :07:57.the product itself is made in Cornwall. The key attribute is that
:07:58. > :08:01.the crust is formed on the top. The crust is formed during the cooking
:08:02. > :08:06.process when the cream is warming up, the fat floats up to the surface
:08:07. > :08:11.but hardens when it comes from the oven into the chiller. You get the
:08:12. > :08:16.hard crust, with the velvety smooth cream beneath.
:08:17. > :08:20.I always understood that the reason the Cornish put the jam first and
:08:21. > :08:26.the cream second is so that the cream does not melt on a hot scone
:08:27. > :08:31.and the jam insulates the cream. That is a good theory. But the
:08:32. > :08:37.Cornish are proud of their cream. They don't want it to be hidden like
:08:38. > :08:41.the Devon people do. We want it on top, proud of it like it definitely
:08:42. > :08:47.is. It is definitely jam first, cream on top. Remember that! We are
:08:48. > :08:53.having it the other way, the way that they do in Devon with a pile of
:08:54. > :08:58.clotted cream and the jam. How would you like yours? Jam first
:08:59. > :09:03.and the cream on top. It is delicious.
:09:04. > :09:08.We don't have this in the States? No we don't. I think it is one of the
:09:09. > :09:14.best English inventions ever. This is really good.
:09:15. > :09:22.. With the black cardamom seeds... All right! We're not doing a new
:09:23. > :09:27.book! Yeah, Indian festival feasts! Bring your scone this way. It's the
:09:28. > :09:33.Omelette Challenge time. Vivek. You are up here.
:09:34. > :09:36.Vivek you're on 19.44, and Eleonora, you're a little bit behind
:09:37. > :09:43.on 1:14.4 - not sure if this will be close one!
:09:44. > :09:51.I will have to take my time with a burnt hand.
:09:52. > :09:52.A time handicap? No, I will do it the right way.
:09:53. > :09:57.You both know the rules - you must use three eggs,
:09:58. > :09:59.but feel free to use anything else from the ingredients
:10:00. > :10:02.in front of you to make them as tasty as possible.
:10:03. > :10:04.The clocks stop when your omelette hits the plates.
:10:05. > :10:07.Let's put the clocks on the screen for everyone at home, please.
:10:08. > :10:30.La, la, La! Take your time... Well, exactly! My God, I'm so scared to
:10:31. > :10:38.touch this again. Nice! How many egg did you use?
:10:39. > :10:46.Three. Are they big eggs today? That's a
:10:47. > :10:51.massive omelette! You are going for the beurre noisette look? I don't
:10:52. > :10:59.think we have enough music for this. Let's enjoy it.
:11:00. > :11:09.It's gonna be great! . That looks like breakfast to me! Where's the
:11:10. > :11:12.Prosecco?! Whenever you like. Well, the whole thing is about
:11:13. > :11:18.enjoying the moment and I am, very much so.
:11:19. > :11:25.Enjoying the moment is all very good when you are on live TV and running
:11:26. > :11:32.out of time like we are. It is a great breakfast.
:11:33. > :11:35.It is a measure of love. It looks absolutely awful but
:11:36. > :11:40.believe me it is absolutely delicious! Right we got there in the
:11:41. > :11:50.end. OK. I'm going here first. This looks lovely.
:11:51. > :11:59.Delicious. It is ugly but good.
:12:00. > :12:04.Ugly but good?! Yes. Lovely home cooking is always ugly but good.
:12:05. > :12:09.Especially with the hand that was burnt off a couple of hours earlier.
:12:10. > :12:19.With a bit of salt it would have been nice! I did put in salt! Right,
:12:20. > :12:24.OK. So, Vivek? Did you beat your time? No.
:12:25. > :12:28.But it doesn't deserve to go in the bin.
:12:29. > :12:39.No, it won't. Eleonora? That is going in the bin.
:12:40. > :12:43.So will Pearl get her food heaven, fillet steak with a peppercorn sauce
:12:44. > :12:45.or food hell, a coconut and citrus tart.
:12:46. > :12:47.We'll find what you at home voted for after Nigella Lawson shows
:12:48. > :12:50.us how to make a cake with a yoghurt pot!
:12:51. > :12:53.I love this breakfast ciambella, which I call my yogurt pot cake.
:12:54. > :12:55.I mean, it is one of the traditional cakes of Italy.
:12:56. > :12:59.Now, I'd often eaten it but I'd neve made it.
:13:00. > :13:03.But I found the recipe because one year I'd rented a house in Italy
:13:04. > :13:06.for the summer, and I was having a bit of a nosey rummage
:13:07. > :13:12.And I found the sort of book you dream of finding.
:13:13. > :13:14.A bit like a scrapbook, a bit like a notebook
:13:15. > :13:17.with lots of hand-written recipes an some bits torn out.
:13:18. > :13:20.And here was the recipe for this cake, so of course I copied it down.
:13:21. > :13:30.Of course, it helps that it's easy to make.
:13:31. > :13:32.You use your yogurt pot as a unit of measurement,
:13:33. > :13:35.once you've emptied it out of yogurt which you also use.
:13:36. > :13:39.But to start off with you just get your three eggs.
:13:40. > :13:46.You separate them and you whisk the whites.
:13:47. > :14:05.Three yolks I have to empty the yogurt pot befor I can
:14:06. > :14:07.start using it to measure all of my other ingredients.
:14:08. > :14:10.I have to say I find this so charming, this recipe.
:14:11. > :14:15.My little yogurt pot and everything measured out.
:14:16. > :14:17.There's a sense of security this sort of old-fashionedness gives.
:14:18. > :14:37.I want it quite aerated as well as smooth.
:14:38. > :15:06.Although actually in Italy, they use potato starch,
:15:07. > :15:10.but cornflour or potato starch, they both work.
:15:11. > :15:41.I just want to scrape down all the flour...
:15:42. > :15:55.It's really luscious thick golden batter at this stage.
:15:56. > :15:59.And obviously you can use a wooden spoon and a bowl or a hand whisk -
:16:00. > :16:03.after all, this recipe, such as it is, pre-dates by far
:16:04. > :16:09.expensive electrical gadgetry in the kitchen.
:16:10. > :16:14.I've got a couple of ingredients
:16:15. > :16:16.that aren't measured in my yogurt pot.
:16:17. > :16:22.And one of them is lemon zest, about half a lemon's worth.
:16:23. > :16:26.And what I mix with this, which is THE Italian smell of baking,
:16:27. > :16:31.Although I'm not going to use the yogurt pot for the vanilla,
:16:32. > :16:34.obviously, I'm sticking to that sort of idea,
:16:35. > :16:51.Now, at this stage, the batter is almost play-doughlike.
:16:52. > :17:02.But it is missing an essential component.
:17:03. > :17:05.And you've noticed maybe that I haven't used any raising agents.
:17:06. > :17:08.That is because the whites do all the raising.
:17:09. > :17:14.About a third of them goes in first,
:17:15. > :17:18.and at this stage I don't fold in gently.
:17:19. > :17:28.And this, in baking terminology, is called lightening the batter.
:17:29. > :17:38.In other words, it's slightly more liquid now,
:17:39. > :17:42.so it makes it much easier to fold in the rest of the egg whites,
:17:43. > :17:55.which I will do a bit more calmly an gently.
:17:56. > :18:04.The Italians call this cake a ciambella, that's the shape it is.
:18:05. > :18:13.Ooze round a bit too much, the way I'm going!
:18:14. > :18:23.It does look as if I'm filling this to the rim, and I really am.
:18:24. > :18:25.But although it rises, it falls again slightly so it
:18:26. > :18:29.Speaking of which, it needs about half an hour,
:18:30. > :18:35.And then once it's out and cooled, I dredge it with icing sugar.
:18:36. > :19:05.Time to see whether Pearl is getting her food heaven or food hell.
:19:06. > :19:24.Peppercorn sauce, wild mushrooms, delicious. This is a food hell,
:19:25. > :19:31.desiccated coconut. There is so much of it! Look at that! Little fruit
:19:32. > :19:36.salad, cherries are in season at the moment, raspberries, Angus Dewar
:19:37. > :19:43.bitters. Nice. I have never had them in cooking. They are nice, it
:19:44. > :19:47.stimulates the taste buds. What do think they went for at home? I
:19:48. > :19:53.really don't know, I am hoping they went for the Philips take option,
:19:54. > :20:00.obviously, because that is what I want to eat. -- the Philips take
:20:01. > :20:15.option. 65% when one way. You are eating fillet state they are loving
:20:16. > :20:23.Doctor Who! I will get this straight on, because it is quite a big beast.
:20:24. > :20:31.Salt and pepper first? I am putting loads on, a lot of it falls off. I
:20:32. > :20:35.like steak but I'm not very good at cooking it. It is quite
:20:36. > :20:40.straightforward, start with a little sirloin or something, I would say.
:20:41. > :20:44.Do you like it medium rare? Depending on the thickness, give it
:20:45. > :20:48.a couple of minutes. If you want it medium, wait for the blood spots to
:20:49. > :20:56.come through the top, then turn it over. Nice tip. I heard about
:20:57. > :21:03.pressing your thumb in. The unit what that is? Not really. So you do
:21:04. > :21:14.that, that is raw, blue, if you touch that, that is kind of rare. If
:21:15. > :21:23.you touch the next bingo, it is more taut, that is medium rare. So that
:21:24. > :21:27.is me, I see. They call that well done! If you could dice up the
:21:28. > :21:38.mushrooms, that is lovely, I will start googling those. So when you
:21:39. > :21:44.look at past assistance, companions! -- assistants. They have gone on to
:21:45. > :21:51.amazing things? Yes, Karen Gillan, they are all doing incredible things
:21:52. > :21:55.now. Exciting times for you. Really exciting, they are such fantastic
:21:56. > :22:01.actresses as well, it is lovely to be considered in the same sort of
:22:02. > :22:08.sentences even. So yeah, a very exciting time, for me, it has opened
:22:09. > :22:14.up a lot of opportunities that would not necessarily have been there. Is
:22:15. > :22:21.there one role that you would die to do? Oh, Lady Macbeth. I played it
:22:22. > :22:29.when I was 15. So it would be nice to revisit...? Yes, as an adult
:22:30. > :22:39.woman, in a theatre! As an actual adult! I would love to do that. I do
:22:40. > :22:44.mostly theatre, but I am really enjoying working with cameras, doing
:22:45. > :22:51.filming. Do you find it very different, live stuff compared to
:22:52. > :22:57.studio based? Yeah, yeah. I mean, I think they both have their own
:22:58. > :23:03.challenges, really. Yeah, the media solve live theatre is difficult,
:23:04. > :23:10.because if you get your lines wrong. -- you have just got to find out a
:23:11. > :23:15.way to make things work. But then with cameras, there is the
:23:16. > :23:21.difficulty of keeping it all live keeping everything alive for 20
:23:22. > :23:24.takes, it might be really an emotional scene, so that is
:23:25. > :23:32.something I am learning how to do. So... Sorry, Vivek, you are making
:23:33. > :23:40.the match. I have an infusion of cream, thyme, all of oil. Really
:23:41. > :23:49.nice flavour mixture, into the potatoes, a really wet mash, really.
:23:50. > :23:57.Lovely. I like big chunks! That wasn't in my recipe, but let's go
:23:58. > :24:03.for it! It keeps the flavour united. Let's do it your way, that is fine!
:24:04. > :24:08.Let's get the bigger pieces going down quicker first, thank you. Then
:24:09. > :24:13.we will add the rest. So listen, bank holiday weekend, your birthday
:24:14. > :24:17.on Monday, what are you going to? Now you are massively rich and
:24:18. > :24:24.famous! I am going to the local pub with my family on Sunday! Can you
:24:25. > :24:29.still do that? Well, I don't know! Is this the first time? I went to a
:24:30. > :24:34.friend's birthday yesterday, there was a little girl looking at me
:24:35. > :24:39.like... She was trying to figure it out. Let's tell everyone, and we
:24:40. > :24:45.will see what they make of it when they turn up! In that case, it might
:24:46. > :24:51.be slightly harder! It should be nice, the pub I went to for my 25th
:24:52. > :24:56.as well. So yeah, back to the old school. Yeah, should be nice, quite
:24:57. > :25:01.a big pub, I am sure there will be lots of more exciting people there
:25:02. > :25:07.than me. I doubt that! Is that soft enough? I tell you what, give it
:25:08. > :25:15.another big old dollop of all of oil. Right, so garlic, rosemary in
:25:16. > :25:24.there, cooked down, rest of the mushrooms. Amazing. Lovely, lovely.
:25:25. > :25:29.OK, thank you. So what do you cook when you are at home? You don't cook
:25:30. > :25:34.meat very often? No, I don't, I cook quite a lot of fish, really, a lot
:25:35. > :25:41.of fish, but I don't could very much the at moment, if I'm honest, not as
:25:42. > :25:47.much as I would like to. -- I don't cook very much at the moment. Are
:25:48. > :25:53.you on ridiculous schedules? Yeah, it is pretty full on, a strong 12
:25:54. > :25:59.hour day, five days a week. Really? Give or take a couple of hours in
:26:00. > :26:04.make-up as well so... And what is it like working with Peter Capaldi? He
:26:05. > :26:09.is great. Did you use all my cream, by the way? Have we got more over
:26:10. > :26:13.there? I have got a tad sheer floods, hang on, we'll get some
:26:14. > :26:31.cream. Can I get some cream, please?! So how is he? There you go,
:26:32. > :26:39.sorted! That is live! No, he is lovely, very patient, very generous
:26:40. > :26:44.as an actor. It is interesting, because when I heard he was going to
:26:45. > :26:49.be the Doctor Who, my children were very excited, and I know him from
:26:50. > :26:56.The Thick Of It, a lot less child friendly! I think he is fantastic,
:26:57. > :27:06.though, he is so wonderful to work with. So that is the madeira going
:27:07. > :27:10.in. Turn the heat available bit more in here! That is what we need(!)
:27:11. > :27:15.Let's get some of this match, I might ask you to take over this in
:27:16. > :27:20.just a second. Shall we get some wine to put with this? With this
:27:21. > :27:27.steak, don't mess with a classic, so with a nice juicy piece of steak, a
:27:28. > :27:29.Cotes du Rhone, this is Reserve de Bonpas Cotes du Rhone, lovely,
:27:30. > :27:46.spicy, mostly grenache and syrah. How much does that won't
:27:47. > :27:54.cost? I will check my notes, still a great bargain! So mushrooms soaked
:27:55. > :28:03.in the madeira, then finally a little bit of the peppercorn sauce.
:28:04. > :28:15.This is ?7 from Sainsbury's. ?7, wow! Thank you. That is really good,
:28:16. > :28:20.seven quid?! OK, try that. That is glorious. Is that your idea of
:28:21. > :28:26.heaven? Yes, it was a very thick steak, that is good, I like that. In
:28:27. > :28:33.an ideal world, it needs to rest, and it will be nice and medium rare.
:28:34. > :28:37.Cheers! Loads of peppercorn in here too, the earthiness for the
:28:38. > :28:40.mushrooms. Delicious! Is it all good? Wonderful!
:28:41. > :28:43.Well, that's all from us today on Saturday Kitchen Live.
:28:44. > :28:45.Thanks to our fantastic studio guests, Vivek Singh,
:28:46. > :28:48.Eleonora Galasso, Sandia Chang and Pearl Mackie.
:28:49. > :28:53.All the recipes from the show are on the website,
:28:54. > :28:58.And don't forget Best Bites with me tomorrow morning