27/05/2017 Saturday Kitchen

It's time for some world class cooking!

I'm Matt Tebbutt and this is Saturday Kitchen Live.

Joining me today, top chefs Vivek Singh and Eleonora Galasso

A very good morning to you all, Eleonora what are you cooking today?

It is very hot in here, sorry I can't control the weather.

Eleonora, what are you doing? I am doing beautiful salmon with broad

bean and pecorino mousse and rice stuffed tomatoes with potatoes.

It looks beautiful. And that's very Roman food? Extremely! It is quite

old fashioned. Not what I think of when I think of Italian food? It is

riped stuffed tomato, and with the pecorino is making for a deadly

combination. Deadly in a good way?! Oh, the best!

Vivek, what are you cooking? I'm cooking a very simple dish.

Mutton biryani with dried fruits and Kashmiri spices.

That looks beautiful. And Sandia? The first time on the

live studio? Yes, the first time in the studio.

You have some wines for us? Great wines and lots to look forward to.

And we've got some fantastic films from some of the BBC's biggest

food stars: Rick Stein, The Incredible Spice Men,

Our special guest today is a successful theatre actress

who instantly shot to fame on TV when she won

the role of Doctor Who's new sidekick, Bill Potts!

It was not like that in the rehearsal, Pearl Mackie, lovely to

have you here. When I told my children I was

meeting you, they were very excited. Hello, Jessie and Henry.

That will win me prizes! So that is a bill deal for you? Yes. It is the

biggest thing I have done by far. The exposure, I am getting used to.

You are seven years out of drama school? Yes. I have done a lot of

drama, theatre, playing in the west end. But the level of exposure you

get on a programme like Doctor Who is massive. Global. People are

jogging after me. When I was on the phone.

On the street. I'm not sure that's allowed? Stalker

material?! It was OK. What is your cooking like? I think

it is all right. I will not step in and join you, I will do the eating.

I'm good at eating. What is your food heaven? A fillet

steak. Old school? Pretty old school. I

don't eat that much meat usually, so I like a steak when I go out.

Always fillet? If you're going to do it, do it right! Go posh! That is

nice. Lovely. Food hell? Desiccated coconut. What

is that about? Why is it in everything? It is tasty in some

things. No, man. I'm not into it. It is

grainy, like dried rice. You are from South London? Yeah, I'm

a South London they were! It is a strong flavour it is there. I should

be informed if that is in there. So, hell is hiding desiccated

coconut! Yeah! For your food heaven I am going make

grilled fillet steak I'll marinate fillet steak

in garlic and thyme, I'll saute wild mushrooms

with parsley and garlic I'll serve the steak

with a peppercorn sauce, Made using double cream,

Worcestershire sauce and peppercorns, alongside

the mushrooms and olive oil mash. But if you get hell, then I'll make

a coconut and citrus tart! I'll fill a pastry case

with desiccated coconut, lemon and lime and double cream

and bake until the tart is golden. I'll then make a fruit salad

with fresh cherries, raspberries, more coconut and stock syrup

and serve with the tart, and finally But you'll have to wait

until the end of the show to find From today we're going to ask

you at home to vote for our guest's It's really easy - you just click

on the heaven or hell button! The vote is open right now

for you to choose today's heaven or hell dish that we'll cook

for Pearl end of the show. Just head to the Saturday Kitchen

website before 11am this morning and you can help decide what Pearl

will be facing at But we still want you to call us

if you have a food or drink question today, just dial

033 0123 1410. question today, just

dial 0330 123 1410. But we still want you to call us

if you have a food or drink question today, just

dial 0330 123 1410. You can also get in touch

through social media Come to Italy! We had a little drama

earlier on. You burnt yourself. You went to

hospital and everything. But it is fine? I'm absolutely fine.

But we need somebody to help with the cooking? I'm going to enslave

sob! Vive wreck, you are not sitting there, you must come with us! Right,

vive wreck, were you paying attention. We have not rehearsed

this. The whole point of rehearsal is to rehearse it but we have not

rehearsed this. Talk us through it. . We make the sauce for the rice,

that is made of tomatoes, oil, pecorino cheese, parmesan cheese,

and a little bit of herbs, of course and olive oil.

Do you have that? Yes, clear. So, these potatoes go in the pan.

These are par-boiled? Yes, they are par-boiled. We add some rosemary

leaves. Then some nice stock, vegetable

stock. They stay in the stock until it shrinks down and you have the

creamy effect that you want to dip your bread into.

So what's the idea of the stock, to soak up and take on the flavours?

Exactly. It will soak up and make a nice flavourful cream to add to your

potatoes but without the cream. So just stock.

So into the oven for how long? For about an hour and you forget about

it and move on to the tomatoes. We are treating the tomatoes as if they

were gentlemen, so we are taking their hats off in front of the

ladies. . The idea is to fill it with the

rice, mozzarella and put into the oven for about an hour.

An hour? Yes. It is only at 160 degrees.

So the rice stuffed tomatoes is a recipe I found in a neighbourhood,

the home to Roman street food and home to the Roman matron, the most

outspoken ladies I have ever met in my life that treat each meal with a

solemn sense of celebration. So, they like celebration but don't

like to show it? No. They share it! But you never find them in the

supermarket with the convenience food. They are in the market early

in the morning. Very judgmental, like the Italians, we are! They have

very loud opinions. They talk about the current ingredients and talk

about each as if it is an order. That is how I grew up. It is why I

made it a point to go jogging at least twice a week.

Jogging? Well, of course, if I have to eat with the mothers! Tell me

about the two different cheeses. This is pecorino, it's a sheep-based

cheese. It is crystallised. The other is

parmesan. Pecorino comes from Rome, because of the sheep present in Rome

when there were less people. And the parmesan comes from the north of

Italy. In the south of Italy you use salted ricotta. That is incredible.

It is incredible! So, there are so many different cheeses to grate on

the different dishes. In Italy we have 20 regions and about 180

different cheeses. So, the salmon in olive oil. And

this is blitzed with the broad beans, a squeeze of lemon, mint and

pecorino? Absolutely. Lots of mint. This makes for a very morish dish.

You didn't expect this morning, did you vive Eck?! Is that about right?

Yes, that is absolutely fine. With some of the mozzarella we are

going to chop it a little bit... Vivek.

I like this. It makes me feel like...

# I've got the power! # So the beautiful thing about the

tomatoes is it is something that you find in a deli that are dotted

around everycity in Italy. You take it home, eat it cold or warm. It is

not important. But the idea is that it makes a delicious par cram that

can be eaten at any time of the day. Zest and juice? Absolutely. It

contains all of the oils that are very good for you. Make sure that

the lemon is unwaxed, yes, it will cost a little more but you are less

likely to go to the GP! Unlike you! Exactly! Is that good for the oven?

Yes, thank you so much. Watch the oven, that is hot! Don't

burn yourself again! I don't watch my mouth, I'm Italian but I do it

with the best intentions all the time. When it comes to olive oil, it

should always be extra Virgin if possible. The stamps that the oil is

extracted with a cold machine. It is the pure joy of olives.

How about that? That's it. Thank you.

A nice puree? It should be not too runny that is perfect. The nice

thing about this is that we can put it on the salmon fillet. If there

are leftovers, you should never throw them away. It is almost a

blaspheme to have leftovers and trash them. So you reinvent it, by

using the water from the pasta, the stampy water, and make a sauce for

the pasta or the rice or together with salad on top of boiled

potatoes. Yes! Do you take the tomato juice

off? In the recipe of my book the tomatoes are cooked for ten minutes

with oil. But today we have less time. So we didn't cook it. However,

I suggest that you cook it. The tomato sauce, even in ten minutes it

takes all of its flavour it is important to do it.

We can see you on TV tomorrow night with Paul Hollywood on BBC Two. How

was that? That was a very exciting day.

Paul and I spent it together in Turin.

Was it a nice day? It was. He wanted to learn all about Italian style. I

told him that Italian style is not something that you pay for or find

on display windows. You can't. You either have it or not? No, it is

not for 9.99 on a Saturday only. What are you saying about Paul

Hollywood's style? Well, the audience will see. He arrived to

pick me up in a show a off car, whilst I was waiting for a very

humble car. The retro way is always the best way. And it applies with

the kitchen. It is the way to go. Something that has been done for

generations and if it is not wrong or out of date it is for a reason.

Why change it?! Yes, why change it! OK. Here are the bits and pieces. Do

you want to plate, or do you want to us plate.

Yes, let's plate it. So, salmon is not that Roman but the

combination of broad beans, mint with lemon and oil is typical from

the month of May in Rome. As soon as spring is out, the people go to the

meadows with the baskets filled with red wine and nice food and the

combination of the fresh broad beans that are eaten religionly raw and

the crystallised pecorino. We eat it like this and I thought how can

kitchens over the world enjoy the combination? Well, I'll make a cream

out of it. The blushing pink of the salmon works well with the green

sauce. It's beautiful. Fantastic!

If you'd like to ask any of us a question then give us a ring

Calls are charged at your standard network rate.

If you wonder why she is doing all the talking, she burned her hand

quite badly in rehearsal! Remind us what it is called. So this is salmon

fillets with mint broad bean puree, rice stuffed tomatoes, crispy

potatoes. OK, let's go and eat over here. Thank you so much for helping

out! Right, Pearl, there is your first dish. I am very excited! Oh,

wow! That was very good, I quite liked that! Good work, guys! I

enjoyed that. That is amazing, isn't it? Really fresh. Scratchings, what

wine have we got to go with this? Oh, right, we have got quite an

unconventional wine, normally people might pick white, but I have chosen

a pinot noir from Romania. This is the first time I have ever come

across a Romanian wine, and it is beautiful, it is called Incanta,

which means enchanted, a perfect name for Eleonora. Beautifully

light, fresh cherries with the pecorino. Just like with the

potatoes. It has a little bit of moreish nurse with it. I like the

pinot noir, actually! It is really cheap. ?6.49 from Majestic, a

bargain. I am always sceptical about wines that cheap, should I be? It

tastes great. There are great bargains at there, like this one,

but soft, really fresh. With fish like this, just chill it slightly.

Yes, serve it slightly chilled, like a rose. Going down very well! In the

Italian kitchen, the cooking wine should always be less than ?2, to be

honest, so it is not about the expense of it, really. Remind us

what you are doing. I am doing a Kashmiri biryani using mutton. So

much flavour. Lots of dried fruits and nuts, walnuts, apricots, raisins

and what have you. All of that. A perfect dish for a feast or to break

the fast when Ramadan starts. We will talk about that in just a beat.

And don't forget if you want to ask us a question this morning,

just call 033 0123 1410, but please call by 11am.

Or you can tweet us a question using #saturdaykitchen.

And you can visit our website to vote for heaven or hell.

At the moment, I can tell you that heaven is in the lead.

who's sampling the delights of Sri Lanka

and discovers how cinnamon is produced.

The fish sellers that stand on the roadside

weren't short of business, with superb mud crabs

and wild freshwater prawns as big as lobsters from the lagoons.

Which brings me to this place, a Tamil restaurant,

the New Yarl eating house, south of the city.

It had an atmosphere of a working man's club.

I say that because there wasn't a woman to be seen.

I got the feeling that this was the Sri Lankan equivalent

of us men finishing work and going to the pub,

except that there was no alcohol here, but plenty of chilli crabs.

which is one of the most rudimentary places I've ever set eyes on.

To make this dish, they start off by chopping

loads of garlic, red onions - always red onions -

and pandan leaves, cooked in coconut oil, of course.

Then they put in fennel and cumin seeds

and what looks like a bucketload of chilli powder.

It's let down with a drop of water and now the crab.

Blue swimmer crabs, chopped up to take on the flavour of those spices.

This is a far cry from our neat little shells

packed with brown and white crab meat

and eaten with salad and brown bread and butter.

I got chatting to a young local chap called Savin, a journalist.

I have to give you this, because it's got the roe. The roe.

And I think anyone who knows crab, the roe is the stuff.

I mean that, just that little bit of chilli

just brings the sweetness out, it's so sweet.

While Thai food and Malaysian food are sometimes more famous,

the message any Sri Lankan would want you to come away

with is that Sri Lankan food, on its day, is as good as anything.

I mean, it can go toe to toe with any other cuisine in Asia.

It really can, I mean, I believe it can, anyway.

This is a first for me, and it's a spice I've used

But I've never seen it in its raw state before.

It was more important than tea here, a spice that everyone wanted.

I suppose "inconsequential" would be the way I'd describe watching that.

It's a lovely smell, but to think that one of the world's

most important spices, certainly the most important spice

in Sri Lanka, cinnamon, should be down to,

well, something I probably did as a little boy, whittling a stick.

In fact, the bit we cook with is the soft inner bark.

I imagine that's incredibly difficult to do.

He's trying to get them off in one long sort of roll, and apparently,

there's five grades, and the tighter the roll,

As a cook, I've been using cinnamon for about 40 years, I suppose,

just taking it out of a jar and snipping a bit off.

I never realised there was so much skill going into packing

apparently three and a half feet long, as tightly as possible.

I thought I'd cook a cashew-nut curry back at home.

So I'm making Sri Lankan roasted curry powder.

Now, you can buy it quite easily, but I do think it's really special

to make it, because when you roast those seeds, which are cardamom,

cumin, coriander, cloves, fennel, fenugreek, black peppercorns,

and black mustard seeds, when you roast them,

you just accentuate the aromatic qualities of them.

In addition to that, I'm going to add a couple of

Every Sri Lankan curry has cinnamon in it.

And now some Kashmiri chillies, yeah, I'm going to roast those too.

And finally, and quite interestingly,

The reason I'm doing that is because the rice,

when it gets all ground up, acts a bit like flour

and will thicken anything that you stir this curry powder into.

That's just getting very, very hot

and smelling absolutely aromatic in the extreme.

Now, the next thing to do is to grind all that up.

Finding something to lift the pan off.

Incidentally, you can use it for spice after you've used it

for coffee, but I wouldn't suggest using coffee again after that,

cos your coffee will always taste of coriander!

This roasted curry powder has got such a depth of flavour,

but for this dish, I'm going to really accentuate the cinnamon.

So we've got some grated ginger, hot green chillies, lemongrass,

turmeric powder, my lovely roasted Sri Lankan curry powder,

pandan leaves, a whole tin of coconut milk,

and of course, very important, curry leaves, so let's go with those.

I let them soften down and wilt into the sauce.

Fresh curry leaves are essential, completely disregard the dried ones.

Now some stick beans cut in half, good bite-size pieces.

Of course, over in Sri Lanka, they have fresh cashew nuts,

which are absolutely delicious, but I was so keen on the dish,

I love cashew nuts anyway, terribly fattening, of course,

that I just thought, well, I had to make it myself over

here and just soaking them, which worked perfectly,

and for the sharp element, the juice of a lime.

Again, the laws of sweet, sour, spicy and salty

You don't need meat in this sort of dish.

Curries like this are substantial enough and the backbone

In fact, Sri Lanka is heaven for vegetarians.

He's back next week with more food adventures from the Far East.

Time to continue our "Grow your own" series!

In a few weeks we're broadcasting the whole of Saturday Kitchen live

from the RHS Hampton Court flower show from our very own edible

garden, so hopefully by now you're managing to grow some fruit and veg.

This week, if you're already a gardener, you should be able

to start harvesting your chervil, mint, sorrel and watercress.

Does anyone use chervil at home? What is chervil? Exactly! Those

pretty little leaves that you put on restaurants. Oh, they are nice.

And if you want to plant something this weekend you can sow beetroot,

Now, I'm going a very seasonal dishing using fresh peas and mint.

Very simple little warm salad of ham Haq ham hock, pea is, a Friday.

Pearl, let's talk about you, you started at the old Vic seven years

ago, and now you are in Dr seven years later. A fast trajectory! It

didn't sound dumb and always feel fast! This has felt very fast, since

getting the job. And suddenly light has gone like that? It has suddenly

taken off, it is like a roller-coaster, and I am still on

it, so a bit of a whirlwind. And you got there oh was quite unorthodox,

really, you auditioned for a role, you weren't told it was for Doctor

Who? Yeah, I did know that it was at the audition, thankfully! So I tried

really hard for the audition! But you weren't a die-hard fan, were

you? Well, it wasn't on when I was a kid, it came back when I was 16, and

I was more interested in parks - not pubs, no underage drinking! So when

you got the role, I heard another interview you did, where you invited

all your friends over to your house to watch TV. Yeah, because it was on

the FA Cup semifinal, and they were all, why are we watching the

football? Why are you getting us over to watch halfway through the

football? I was like, come over, bring prosecco, I told my mum. So

middle-class! You have got to do it! They said that they would have a

special announcement at half-time, and they all thought it was really

weird, then I came on, and it was like... Completely gobsmacked, Pearl

Mackie as Bill Potts, I didn't even know they were going to do that. We

all screamed! It was a lovely night, then like loads of my other made to

have been watching the football started texting me, oh my god, I

just saw you on TV, this is crazy. They all came round as well, so

turned into a bit of a party. What is it like to be part of that global

brand as a young actress? You are 30 on Monday, aren't you? I am, yes!

But to become that big that quickly. It is kind of mad. Presumably

downhill from here on! Joking! But that is a huge step, isn't it? It is

massive, and doing Curious Incident, which was the last job I had, that

was a big step for me, big show in the west end, massive audiences,

really exciting, but this is massive on a global scale. You know, I was

in the US, someone recognised me, I was walking down the street and

someone screamed at me. Is that cool? I don't get that! I

was recognised from being on the telly which is mental.

What is your reaction? I think it is one of my mates, then, I am like,

"oh, I don't know you. Oh, hello! " So, to recap the recipe. I have

shredded up mangetout and some of the fresh peas, the raw peas.

It's important to get them young, otherwise they are starchy. Flaked

Offham hock. Here I have a hard boiled egg chopped into flour egg

and crumb so it has a nice crust on it. And there is the pea puree. I

will put a salad together and we are done.

The character, Bill Potts is a fiesty character? I think so.

I think it's fair to say. You think it is fair to say that.

And the first openly gay character? Do we address that? I think it is

cool for the young kids that watch it, to have that role model? I think

so too. I think for, you know, I grew up in South London in a very

open minded family and community but the show is shown in a lot of places

that are not so necessarily open minded about homosexuality. Like

Mehdi Army! Yeah, like America. -- -- like homosexuality.

So, the current story, the second part is tonight? Yes. Then it goes

to a different story? It is 2 episodes? Yes, 12 episodes. This is

a three-parter. We have the middle part tonight.

Very exciting. Yeah, and then next week a couple of things, Bill Haas a

choice to make towards the end of the episode.

OK. And next week we see the

consequences of that. And clearly, you are sworn to

secrecy about the plot lines? Yes. Yes. That is why I was very vague.

Yeah, really vague. I was going to push you but I thought, she has just

got the job, she doesn't want to lose it! No! Right, had a deep fried

egg before? No. Let's serve up. Here is my little

puree. Not too much. On top of that, let's have the pea

shoots. Are you familiar with all of this, by the way? Pea shoots.

Shoots? You eat out in restaurants a lot? I eat out a bit.

We have sweet peas growing in our house at the moment.

You are a gardener? Growing your own? More of a pot plant situation

but give me time. Give me time! It doesn't matter.

That is OK. So, a little salad on the top with the fresh peas.

Let's have some of the dressing. A little ham stock with the olive oil.

Nothing too daring, really. And into that, a little bit of the

parmesan. Just for a little bit of texture,

taste, saltiness. I love parmesan.

Do you? Mmm, great. So, a little bit of that and then

finally, let's crack the egg over the top.

Oh, yeah. Right, we haven't got a wine to go

with this but, Sandia, what would you put with this? When I see eggs,

I think of breakfast, when I think of breakfast, I think of champagne,

or pros echo! Nice. Nice. It's a great drink to drink all the

time. To put you on the spot a little

more, what sort of nonalcoholic drink would you put with this? I

don't have that in my repertory. A smoothie. Why not?! How is it? It

is lovely. Nice and warm and fresh. Summery.

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

Food heaven, steak and peppercorn sauce!

I'll marinate fillet steak in garlic and thyme,

I'll saute wild mushrooms with parsley and garlic

I'll serve the steak with a peppercorn sauce,

Made using double cream, Worcestershire sauce

and peppercorns, alongside the mushrooms and olive oil mash.

Or food hell, a coconut and citrus tart.

I'll fill a pastry case with desiccated coconut,

lemon and lime and double cream and bake until the tart is golden.

I'll then make a fruit salad with fresh cherries, raspberries,

more coconut and stock syrup and serve with the tart, and finally

And don't forget Pearl's fate is now down to you at home!

You've still got around 25 minutes left to vote for either heaven

or hell and it is all to play for, so go on to the Saturday

We'll find out at the end of the show which dish you voted for.

Now it's time to catch up with The Incredible Spice Men,

They're in Edinburgh spicing up smoked salmon and beetroot,

and found time to do a spot of fishing too!

We are on our way to Kelso, on the banks

The final stop on our Border tour and a living temple

to the Holy Grail of Scottish produce - salmon.

At the Ednam House Hotel, owner Ralph Brooks is a high priest

of the art of curing and smoking Tweed salmon.

What would you say makes a good side of smoked salmon?

You can see the fat in the fish but there's no grease on top.

The other thing to look for is dry cure.

If you can have dry-cured salmon, as opposed to brine-cured, I believe

I was curious to know if Ralph would ever add spice

You're saying the smoking is basically a seasoning now

but we could add a bit of spice to that to enhance the fish,

Delicate spicing to bring out the flavour of the salmon

You have to be very careful how you spice that

I think an accompaniment for this because I think

it's a perfect product - it hits all the notes -

something at the side that'll just lift it a wee bit.

Michael Farr, the ghillie on the Rutherford Estate,

is a man who's eaten the best salmon all his life.

We're seeing if we can tickle up his tastebuds with smoked salmon,

beetroot salad and a fiery horseradish cream

We're going to put in some lovely cumin, smoked paprika,

Paprika, a ground European red pepper, is Britain's

It's not too hot and really comes to life when smoked.

Some ground coriander - it's got a lemony zest to it -

and some lovely cinnamon, it's such a sweet spice.

Cinnamon is great for blood circulation, you know that.

So when you're having a big, heavy-duty doughnut with cinnamon

and icing sugar, you're really doing yourself good.

Yeah, but that's the reason why spices are added to desserts -

I'm going to start on the lovely horseradish cream.

So, Chef, horseradish cream, quite hot anyway, but I'm putting

To the chilli, I add horseradish cream, followed by a large

Oh, I just love that smell of fresh lime.

..a splash of double cream, then whisk and it's done.

Your lovely julienne, or grated beetroot if you wanted

Some lovely golden sultanas for sweetness in there.

At the very last minute, just before you serve up,

going to put some lime juice in here, and it's going to reinforce

the lime flavour that we've got in the horseradish cream as well -

I'm just going to finish it off with horseradish cream.

The time has come to put our smoked salmon dish to the ultimate test.

Will it get the thumbs-up from a man who lives for his love of salmon?

Hey, Mike, how's the weather outside?

We think it complements the salmon fantastically.

Let's have a taste of this, here we go...

The spices and everything else, it really is nice.

So people still think spices are hot, that's

There's a nice sensation on the back of the tongue.

So it's got lots of flavour in there...

Tell me, does it remind you of anything that

We came to Scotland hoping to make good food taste even better and it

looks like we've passed the test because now we are being given

We are being invited to fish 'on one of the greatest salmon

What you're seeing here is a proper Borders baptism.

We're catching our own food today, is it?

You better watch, you might catch sight of something

Hopefully I don't get it stuck this time!

You're stranding in the most beautiful river, fishing.

There's more spice from Cyrus and Tony next week.

Still to come on today's show: Nigella is baking

She measures all of her ingredients out with a yoghurt pot,

bakes it and serves with icing sugar - looks delicious!

And it's almost omelette challenge time and today's puns

are in honour of Pearl, the new Doctor Who sidekick.

You both might need to TIME TRAVEL in order to leave SPACE

Can either of you EGG-STERMINATE the competition and get

You'll both have to try your TARDISt to win!

And will Pearl get her food heaven, fillet steak or food hell, coconut.

There's still a chance for you to vote on the website and we'll find

Right! Let's get on with the cooking. Vive wreck. Come this way.

We are -- V, vek. -- -- Vivek. Come this way.

We are doing a mutton style biryani? Yes.

This is from your new book. All about feasts and festivals? Why?

After my last work I didn't think I had another cooking book left in me.

But then your agent phones you?! Somebody came up with the idea of a

festival food book. And when I speak about food and my favourite dishes,

it always comes up about some sort of celebration.

It is interesting, I love that, what people eat at festivals, why they

eat it, how they eat it. You take all of that into account.

. Yes. So I have the putton here, I have

mustard, salt, sugar, chilli, turmeric and that is going into the

mutton marinade. There is also yoghurt.

Now this is the marinade. And these, are they getting cooked

in the dish? They are getting sprinkled on the top, those

vegetables. There is also nutmeg in here.

And the lemon? Yes, that is going in here. All of that.

I bet you are exhausted with all of that cooking this morning? ?!

Hardly. I only did the tomato. Not a lot. So this is the kind of thing

you can do before. Marinade it overnight. 12 hours. Whatever you

have got. Now the rice? The rice, you wash. A

couple of changes of water and soak for 20 minutes and drain to get the

starch out. Cook it in five times of quantitity of water, salt and lime

juice. The lime juice firms up the rice, as well as keeping it light

and bright. Is that right? That's right.

We have rice, so I will take this away. So the lime juice is squeezed

into the rice? Correct, into the water you are cooking it in.

We have vegetable oil here. A lot of people, even in India, Kashmir, we

use tonnes of dried fruit. That is what you get.

So we use a bit of warming spice as stools it is a bit cold. We use

cinnamon, black cardamom, that is good, if not black, use the green.

For everyone at home we must apologise. The Doctor Who fans are

getting excited as Pearl, you are the companion, not the assistant?

No, not the assistant or the side kick! I thought it was the Dr'S

assistant? Technically it is Matt Lucas! How did you get on with him?

He is lovely. I expect him to break into an

impression? He does off set. But not in keeping with the themes of the

programme. So he is the assistant.

Yes, and I'm the companion. Clear.

So we are putting this down, if it begins to get dry, add some water,

45 minutes up to an hour, depending how big it is. What cut? This is

late, it is great with pieces of shank, just like that. -- leg. Cook

it for 45 minutes or so, then you get something like this. Now we lay

at the biryani. -- layer. So you keep all the oils. Yes, everything

in there, and we also add the figs and apricots, all of that, cooking

with the mutton. So the dried fruit makes it Kashmiri? Correct, it is a

festive dish, the kind of dish that people would break the fast with,

you know, during Ramadan? So often it is celebratory, it is big, the

amount of dried fruit you would use will say two things, A, your own

personal wealth, how well-to-do you are, but also something about the

importance of your guests. The more important the guests, the more

fruit. Oh this is the anthropology of food. You can tell how well you

thought of by what fruit they have used. Yes, and how much of it has

gone in. So the mutton is simmering away, the rice has gone in. You have

got quite a lot of restaurants going on now, but the Cinnamon Club is

doing well, and you are doing chef residencies, British or a selection

of chefs? I have got a selection, all coming together for one night

each, just one night, off menu for that night, and we collaborate on

the dishes. Do the guys in the kitchen love that? Oh, absolutely,

they get to see something new. Pass me that. The fruit, there you are. I

scatter the cranberries, all of that. Some mint leaves. Still time

for you to vote for Pearl's food heaven or hell, closing time is in

about ten minutes. So all of that has gone in. Pomegranates? Yes,

saffron, rose water. That is super strong. It is funny how you speak

about a guest who was important, what is the criteria, when a guest

is important in Italy, we give him our leftovers, to show him or her

that we have enough confidence with them to break bread, in order to

empty the house and feel pure. Leftovers are sacred. We give them

what they have, and they have got to eat it, they don't have a choice! So

that is the biryani. Put the lid on. At this point, you are not stirring

it? No, not stirring, no Nottingham. Let the steam generator, the

flavours are absorbed, and it should be hot to the touch, as it is now.

And that is it ready. That is it done. Here is your plate. Whenever I

make biryani, it is very dry. There is an element of the temperature at

which you cook the meat, of course. Really slow and long, is it? There

is the version of the biryani in India, a version where the lamb is

raw, only marinated, and the rice is cooked, it is layered on top, then

the whole thing steeps together. This process, five minutes, it would

take about 45 minutes, and that is a biryani from Hyderabad. Whereas this

is the Kashmiri version. So let's look at that. That looks amazing,

amazing, I might move it off that work surface, sorry! Be another! It

smells fantastic. -- fair enough. It is really moist and rich, deep rich

flavours, the figure, the apricots, jewel-like cranberries, pomegranate.

I like the fruit, lightening the whole affair. Delicious. Remind us

what it is called. So we have got a Kashmiri spiced mutton biryani with

dried fruits. Perfect for a proper beast at Ramadan. There you go! We

are not reading the crew! It looks delicious, nice one.

Right, let's go, ladies! There you go. Dive in, I tried it earlier, it

is lovely. You cook mutton, do you? No, I don't cook much meat. Have a

mouthful, I will talk to you in a minute! What are we drinking with

this, Sandia? With a with so many spices, we need big rich red wine, I

have picked a Nero d'Avola Francis Lee. -- from Sicily. It is one of

the largest islands in the Mediterranean, it is from a coastal

region, so you get a lovely sea breeze. Playing host to the G7! It

has got lovely dried fruit, which is perfect for this dish. It is mainly

made up of volcanic soils, so everything is there, they take on

that Smokey Miller are -- Smokey minerality as well. It is ?5 from

Tesco! Amazing choice, there is very little oak, it is very fruity. Great

choice, Sandia! So what about nonalcoholic drinks? I was chatting

to Vivek, you served with mango lassi? Yes, the sweetness of the

mango and yoghurt is good with it. That is delicious, but I have got to

read that now! It's now time for a tasty recipe

from Simon Hopkinson. He's making his ultimate coq au vin,

it's definitely worth Don't be intimidated by a coq au

vin, my recipe takes the basics of a rustic stew and turns it

into something exceptional. While the wine comes to the boil,

begin to make the stock. And it's one of my most

treasured possessions, These are just to flavour the wine,

these vegetables. They're going to be discarded

once they've done their work. My nice friendly vicar

allows me to snip bay leaves from round the corner,

which is very nice of him. I don't want any harsh alcohol

left in my delicious coq au vin. There is an easy way

to get rid of it. This gives a softer,

more rounded flavour When the flames have gone,

so has the alcohol. spoon in some redcurrant jelly

and add a couple of spicy cloves. Simmer until the wine

is reduced by a third. Then sieve the vegetable-infused

marinade and leave to cool. I like coq au vin made

from legs and thighs, and these are easily found

in the supermarket, I've been always of the belief that

coq au vin is made without skin. Some may disagree with me,

but the first time I was taught to do it, there was no skin,

so take it off. Cover the chicken in the marinade

so it soaks up all the flavour. Quite a nice sort

of massaging moment. This is going to go in the fridge

for at least five to six hours, It's been in overnight,

it's gone a wonderfully deep purple. Now move on to the other

fundamental coq au vin ingredients. dry the chicken,

season lightly and flour. The flour that sticks to this

gives it a nice crust, but it also thickens the sauce

as it cooks in the red wine. The best way, when you want

to remove the fat from something, is just put your pan on a tilt

and it all drains down. for when I make bacon and eggs

of a weekend morning. I really want to eat one of these

now, but I'm not going to. Now fry the chicken

but take your time. Do be brave with not turning

the chicken too quickly. You want this crust to form

on the chicken, and if you turn it too quickly, what will happen

is the flour will stick to the bottom of the pot and leave

the chicken bare again. It won't have its nice

floury coating. Cook the mushrooms and shallots

separately with some butter. Add the shallots, mushrooms

and bacon to the chicken. It's the sauce that makes

this coq au vin so delicious. For even more flavour,

I add a splash of brandy, don't forget to burn

off the harsh alcohol. It's a good idea to put the bay

leaves in after, actually. On with the lid,

and in there for about an hour. Tricks I learned as a chef

can be done easily at home, especially when it comes

to presentation. Fried bread dipped in

some chopped parsley is the classic French garnish

and a delicious finishing touch. I like to serve this

at the table in a handsome dish. You want your family

or friends to help themselves. Believe me, they'll be

fighting over the spoon. I can't resist having

one of these now. It's worth the time

and effort spent. It's one of the great

dishes of the world, ever. Yes, and I'm the companion.

Clear. One of the best chefs that this

country ever produced in my opinion. Now, time to speak to some of you at

home. First sup Pete from Dunstable. Good morning chefs.

Could you give me a creative recipe for minced beef? Absolutely. If you

want to revive minced meat, either beef, veal, lamb, just put it in a

bowl with an egg with parsley, parmesan, nutmeg a bit of left over

bread that you can rehydrate in milk. Add it together and make

beautiful meatballs out of it that you deep fry with extra Virgin olive

oil. You can fry with it if it is a good one and a little white wine you

have left over from last night for example it is a great way to make

the most from the minced meat. Fabulous.

Happy with that, Pete. The voting is closed but how do you think it went?

I think it will be heaven. So do I! Pearl, unlock your fingers.

What are the tweets? Lisa says her husband bought her a tomorrowa hawk

steak. How is the best way to cook it? Roast of cumin, coriander,

chilli flakes and use it as a dry rub. Let it sit for 10 minutes or

so. Cook it on a low heat. Low and turning. But get a nice colour.

Finish off with a bit of butter. Tomorrowa hawk is great. A lucky

lady. Nick says can you suggest a great

recipe for the pig's cheeks. Well, pig's cheeks, you chop them, and

simply cook them in a pan without anything. They are so fat, their own

fat comes out. On the other side in a bowl mix a few eggs, a couple of

egg yolks and a whole egg with nice pecorino cheese. Put it in the

fridge and cook a big bowl of spaghetti and you leave some of the

cooking water and mix in a lovely marriage, the spaghetti, the eggs

and cheese mix and this beautiful cheeks from the pork.

It sounds delicious. It comes out like a carbonara.

Or turn it into a pig's cheek vindaloo. It is a beauty. With

cumin, chilli piece, garlic, ginger. , leave most of the fast on.

Marinade it with a bit of vinegar, pan fry and braise it for a long

time with a mix of vinegar and stock. You get a luscious vindaloo.

Now, back to the phones. It's Robert from Glasgow. Good morning, Robert,

what is your question. I would like to know a good match

with a strong vinaigrette when you are serving a salad. I struggle with

that. Sandia? It is important to consider what goes on the salad. It

can be fish or a grilled steak but overall as a guide line, a

vinaigrette salad needs something fresh, so a nice cold Sauvignon

Blanc or a Pinot Gris that will go nicely with it.

Does it make a difference if it is a red or white wine have been Cold

War? No, I don't think so. Happy with that? Absolutely.

How did the voting go, do you think? I think it is heavien. We'll see.

That's it, the heaven and hell vote is closed. We will see what you have

chosen as heaven and hell later. We will see what you have chosen

as heaven and hell later. Time now for one

of our foodie reports. And there are plently

of strawberries around, so what better place to visit

than a clotted cream We've been making clotted cream here

in the Glynn Valley for 25 years. Started by my mum and dad. They had

their own dairy heard and started to make the dairy products on the side.

15 years ago they decided to sell the heard and focus on making the

products. We buy from 25 farms within 25 miles of the dairy. We

look for healthy, fit cows. For us it is so important. In the summer,

the cows are lying on the grass in the natural environment. In the

winter, they must be indoors. It is still a shed, concrete but we like

to create a natural environment. They lie on three inch rubber mats.

The diet is a mixture of grass and maise. It is about the right diet,

the right living environment and fresh air! The milk arrives at the

dairy having been picked up from the farms in a tank arred. It is pumped

into silos, then pumped into the milk pasteurising room. When the

milk comes in it is warmed up and at about 15 Celsius it is separated and

the milk pumped into the next room where the magic happens.

Everything you see in the room is a scaled up version of exactly how my

parents did it 25 years ago. It is about keeping the cream warm, at

exactly the right temperature, prior to it going into the pot. We are

keeping it, looking after it, prior to the cooking.

Cornish clotted cream is used to a protected recipe, the protected

designated origin. So it is made from milk produced in Cornwall and

the product itself is made in Cornwall. The key attribute is that

the crust is formed on the top. The crust is formed during the cooking

process when the cream is warming up, the fat floats up to the surface

but hardens when it comes from the oven into the chiller. You get the

hard crust, with the velvety smooth cream beneath.

I always understood that the reason the Cornish put the jam first and

the cream second is so that the cream does not melt on a hot scone

and the jam insulates the cream. That is a good theory. But the

Cornish are proud of their cream. They don't want it to be hidden like

the Devon people do. We want it on top, proud of it like it definitely

is. It is definitely jam first, cream on top. Remember that! We are

having it the other way, the way that they do in Devon with a pile of

clotted cream and the jam. How would you like yours? Jam first

and the cream on top. It is delicious.

We don't have this in the States? No we don't. I think it is one of the

best English inventions ever. This is really good.

. With the black cardamom seeds... All right! We're not doing a new

book! Yeah, Indian festival feasts! Bring your scone this way. It's the

Omelette Challenge time. Vivek. You are up here.

Vivek you're on 19.44, and Eleonora, you're a little bit behind

on 1:14.4 - not sure if this will be close one!

I will have to take my time with a burnt hand.

A time handicap? No, I will do it the right way.

You both know the rules - you must use three eggs,

but feel free to use anything else from the ingredients

in front of you to make them as tasty as possible.

The clocks stop when your omelette hits the plates.

Let's put the clocks on the screen for everyone at home, please.

La, la, La! Take your time... Well, exactly! My God, I'm so scared to

touch this again. Nice! How many egg did you use?

Three. Are they big eggs today? That's a

massive omelette! You are going for the beurre noisette look? I don't

think we have enough music for this. Let's enjoy it.

It's gonna be great! . That looks like breakfast to me! Where's the

Prosecco?! Whenever you like. Well, the whole thing is about

enjoying the moment and I am, very much so.

Enjoying the moment is all very good when you are on live TV and running

out of time like we are. It is a great breakfast.

It is a measure of love. It looks absolutely awful but

believe me it is absolutely delicious! Right we got there in the

end. OK. I'm going here first. This looks lovely.

Delicious. It is ugly but good.

Ugly but good?! Yes. Lovely home cooking is always ugly but good.

Especially with the hand that was burnt off a couple of hours earlier.

With a bit of salt it would have been nice! I did put in salt! Right,

OK. So, Vivek? Did you beat your time? No.

But it doesn't deserve to go in the bin.

No, it won't. Eleonora? That is going in the bin.

So will Pearl get her food heaven, fillet steak with a peppercorn sauce

or food hell, a coconut and citrus tart.

We'll find what you at home voted for after Nigella Lawson shows

us how to make a cake with a yoghurt pot!

I love this breakfast ciambella, which I call my yogurt pot cake.

I mean, it is one of the traditional cakes of Italy.

Now, I'd often eaten it but I'd neve made it.

But I found the recipe because one year I'd rented a house in Italy

for the summer, and I was having a bit of a nosey rummage

And I found the sort of book you dream of finding.

A bit like a scrapbook, a bit like a notebook

with lots of hand-written recipes an some bits torn out.

And here was the recipe for this cake, so of course I copied it down.

Of course, it helps that it's easy to make.

You use your yogurt pot as a unit of measurement,

once you've emptied it out of yogurt which you also use.

But to start off with you just get your three eggs.

You separate them and you whisk the whites.

Three yolks I have to empty the yogurt pot befor I can

start using it to measure all of my other ingredients.

I have to say I find this so charming, this recipe.

My little yogurt pot and everything measured out.

There's a sense of security this sort of old-fashionedness gives.

I want it quite aerated as well as smooth.

Although actually in Italy, they use potato starch,

but cornflour or potato starch, they both work.

I just want to scrape down all the flour...

It's really luscious thick golden batter at this stage.

And obviously you can use a wooden spoon and a bowl or a hand whisk -

after all, this recipe, such as it is, pre-dates by far

expensive electrical gadgetry in the kitchen.

I've got a couple of ingredients

that aren't measured in my yogurt pot.

And one of them is lemon zest, about half a lemon's worth.

And what I mix with this, which is THE Italian smell of baking,

Although I'm not going to use the yogurt pot for the vanilla,

obviously, I'm sticking to that sort of idea,

Now, at this stage, the batter is almost play-doughlike.

But it is missing an essential component.

And you've noticed maybe that I haven't used any raising agents.

That is because the whites do all the raising.

About a third of them goes in first,

and at this stage I don't fold in gently.

And this, in baking terminology, is called lightening the batter.

In other words, it's slightly more liquid now,

so it makes it much easier to fold in the rest of the egg whites,

which I will do a bit more calmly an gently.

The Italians call this cake a ciambella, that's the shape it is.

Ooze round a bit too much, the way I'm going!

It does look as if I'm filling this to the rim, and I really am.

But although it rises, it falls again slightly so it

Speaking of which, it needs about half an hour,

And then once it's out and cooled, I dredge it with icing sugar.

Time to see whether Pearl is getting her food heaven or food hell.

Peppercorn sauce, wild mushrooms, delicious. This is a food hell,

desiccated coconut. There is so much of it! Look at that! Little fruit

salad, cherries are in season at the moment, raspberries, Angus Dewar

bitters. Nice. I have never had them in cooking. They are nice, it

stimulates the taste buds. What do think they went for at home? I

really don't know, I am hoping they went for the Philips take option,

obviously, because that is what I want to eat. -- the Philips take

option. 65% when one way. You are eating fillet state they are loving

Doctor Who! I will get this straight on, because it is quite a big beast.

Salt and pepper first? I am putting loads on, a lot of it falls off. I

like steak but I'm not very good at cooking it. It is quite

straightforward, start with a little sirloin or something, I would say.

Do you like it medium rare? Depending on the thickness, give it

a couple of minutes. If you want it medium, wait for the blood spots to

come through the top, then turn it over. Nice tip. I heard about

pressing your thumb in. The unit what that is? Not really. So you do

that, that is raw, blue, if you touch that, that is kind of rare. If

you touch the next bingo, it is more taut, that is medium rare. So that

is me, I see. They call that well done! If you could dice up the

mushrooms, that is lovely, I will start googling those. So when you

look at past assistance, companions! -- assistants. They have gone on to

amazing things? Yes, Karen Gillan, they are all doing incredible things

now. Exciting times for you. Really exciting, they are such fantastic

actresses as well, it is lovely to be considered in the same sort of

sentences even. So yeah, a very exciting time, for me, it has opened

up a lot of opportunities that would not necessarily have been there. Is

there one role that you would die to do? Oh, Lady Macbeth. I played it

when I was 15. So it would be nice to revisit...? Yes, as an adult

woman, in a theatre! As an actual adult! I would love to do that. I do

mostly theatre, but I am really enjoying working with cameras, doing

filming. Do you find it very different, live stuff compared to

studio based? Yeah, yeah. I mean, I think they both have their own

challenges, really. Yeah, the media solve live theatre is difficult,

because if you get your lines wrong. -- you have just got to find out a

way to make things work. But then with cameras, there is the

difficulty of keeping it all live keeping everything alive for 20

takes, it might be really an emotional scene, so that is

something I am learning how to do. So... Sorry, Vivek, you are making

the match. I have an infusion of cream, thyme, all of oil. Really

nice flavour mixture, into the potatoes, a really wet mash, really.

Lovely. I like big chunks! That wasn't in my recipe, but let's go

for it! It keeps the flavour united. Let's do it your way, that is fine!

Let's get the bigger pieces going down quicker first, thank you. Then

we will add the rest. So listen, bank holiday weekend, your birthday

on Monday, what are you going to? Now you are massively rich and

famous! I am going to the local pub with my family on Sunday! Can you

still do that? Well, I don't know! Is this the first time? I went to a

friend's birthday yesterday, there was a little girl looking at me

like... She was trying to figure it out. Let's tell everyone, and we

will see what they make of it when they turn up! In that case, it might

be slightly harder! It should be nice, the pub I went to for my 25th

as well. So yeah, back to the old school. Yeah, should be nice, quite

a big pub, I am sure there will be lots of more exciting people there

than me. I doubt that! Is that soft enough? I tell you what, give it

another big old dollop of all of oil. Right, so garlic, rosemary in

there, cooked down, rest of the mushrooms. Amazing. Lovely, lovely.

OK, thank you. So what do you cook when you are at home? You don't cook

meat very often? No, I don't, I cook quite a lot of fish, really, a lot

of fish, but I don't could very much the at moment, if I'm honest, not as

much as I would like to. -- I don't cook very much at the moment. Are

you on ridiculous schedules? Yeah, it is pretty full on, a strong 12

hour day, five days a week. Really? Give or take a couple of hours in

make-up as well so... And what is it like working with Peter Capaldi? He

is great. Did you use all my cream, by the way? Have we got more over

there? I have got a tad sheer floods, hang on, we'll get some

cream. Can I get some cream, please?! So how is he? There you go,

sorted! That is live! No, he is lovely, very patient, very generous

as an actor. It is interesting, because when I heard he was going to

be the Doctor Who, my children were very excited, and I know him from

The Thick Of It, a lot less child friendly! I think he is fantastic,

though, he is so wonderful to work with. So that is the madeira going

in. Turn the heat available bit more in here! That is what we need(!)

Let's get some of this match, I might ask you to take over this in

just a second. Shall we get some wine to put with this? With this

steak, don't mess with a classic, so with a nice juicy piece of steak, a

Cotes du Rhone, this is Reserve de Bonpas Cotes du Rhone, lovely,

spicy, mostly grenache and syrah. How much does that won't

cost? I will check my notes, still a great bargain! So mushrooms soaked

in the madeira, then finally a little bit of the peppercorn sauce.

This is ?7 from Sainsbury's. ?7, wow! Thank you. That is really good,

seven quid?! OK, try that. That is glorious. Is that your idea of

heaven? Yes, it was a very thick steak, that is good, I like that. In

an ideal world, it needs to rest, and it will be nice and medium rare.

Cheers! Loads of peppercorn in here too, the earthiness for the

mushrooms. Delicious! Is it all good? Wonderful!

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

Thanks to our fantastic studio guests, Vivek Singh,

Eleonora Galasso, Sandia Chang and Pearl Mackie.

All the recipes from the show are on the website,

And don't forget Best Bites with me tomorrow morning