0:00:02 > 0:00:04- Good morning.- I'm Tony Singh. - And I'm Cyrus Todiwala.
0:00:04 > 0:00:06- We are the Spice Men, and this morning...- is Saturday...
0:00:06 > 0:00:07BOTH: Kitchen.
0:00:28 > 0:00:31There's loads of great recipes lined up for you today.
0:00:31 > 0:00:34And we've got two wonderful chefs in the studio with us today -
0:00:34 > 0:00:37Dan Doherty, the man with the restaurant in the sky,
0:00:37 > 0:00:38the Duck And Waffle.
0:00:38 > 0:00:42And Selin Kiazim, whose London Restaurant, Oklava,
0:00:42 > 0:00:45is wowing the capital with the wonders of Turkish food.
0:00:45 > 0:00:46BOTH: Good morning!
0:00:46 > 0:00:49- So, Dan, you're up first today. - I am.- What are you doing for us?
0:00:49 > 0:00:51I'm making a Scotch Bhaji. A Scotch egg/bhaji hybrid.
0:00:51 > 0:00:54- Bhaji?- But I'm going to say it the right way.- Bhaji? What's bhaji?
0:00:54 > 0:00:56- It's a bhajia.- Bhajia.- Scottish? - Yeah.- Scottish bhaji?
0:00:56 > 0:00:58Is that like a haggis?
0:00:58 > 0:01:00- Yeah, yeah. What do you think? - I don't know.
0:01:00 > 0:01:03India invented everything. Tell us exactly what you're going to do.
0:01:03 > 0:01:05So it's a traditional Scotch egg, but we spice the meat a little bit.
0:01:05 > 0:01:08We wrap that round the soft-boiled egg, and then, rather than paneer,
0:01:08 > 0:01:12we dunk it in a bhajia mix, and we fry it all together...
0:01:12 > 0:01:13And what's it served with?
0:01:13 > 0:01:17With a spicy fresh lime yoghurt, that just gets drizzled over.
0:01:17 > 0:01:19Fantastic. That sounds great.
0:01:19 > 0:01:21And Selin, have you brought anything spicy with you?
0:01:21 > 0:01:25Yes, I have. I'm going to be doing my take on a Istanbul street food,
0:01:25 > 0:01:26called balik ekmek,
0:01:26 > 0:01:29which is a mackerel sandwich, but I'm going to be doing it with
0:01:29 > 0:01:33croutons instead, and put some spices on the mackerel.
0:01:33 > 0:01:36Some cumin and a bit of pul biber,
0:01:36 > 0:01:38which is a Turkish chilli flake.
0:01:38 > 0:01:40That sounds good,
0:01:40 > 0:01:43and there's more easy, tasty recipes to look forward to from
0:01:43 > 0:01:47Rick Stein, Brian Turner, Ching-He Huang, and James Martin,
0:01:47 > 0:01:50in our films from the BBC archive.
0:01:50 > 0:01:53Our special guest today has quite an acting pedigree,
0:01:53 > 0:01:56with starring roles on the West End stage, as well as big TV series
0:01:56 > 0:02:00such as Outnumbered, Bodies, and The Bletchley Circle.
0:02:00 > 0:02:02The big screen is beckoning now,
0:02:02 > 0:02:05with appearances alongside Ian McKellen in Mr Holmes,
0:02:05 > 0:02:09and the new Disney version of Beauty And The Beast.
0:02:09 > 0:02:11Welcome to Saturday Kitchen, Hattie Morahan.
0:02:11 > 0:02:14- Hello. How are you? Hello. - How are you?- Good to meet you.
0:02:15 > 0:02:19- So, you're in a new BBC series, starting quite soon.- Yes.
0:02:19 > 0:02:21But we'll talk about that later.
0:02:21 > 0:02:23I just want to know - are you a good cook?
0:02:23 > 0:02:29I'm OK. I think I'm a little bit too bound by cookbooks.
0:02:29 > 0:02:31My other half likes to improvise,
0:02:31 > 0:02:33and it always ends up much more interesting.
0:02:33 > 0:02:35It's normally different. Women normally improvise,
0:02:35 > 0:02:38- the guys want to stick with what's convenient.- I know.- You think so?
0:02:38 > 0:02:41- But I love eating food, so...- That's all we need to know. That's good.
0:02:41 > 0:02:44Now, of course, at the end of today's programme,
0:02:44 > 0:02:47we'll cook either food heaven or food hell for Hattie.
0:02:47 > 0:02:50So, Hattie, what's your ideal food heaven?
0:02:50 > 0:02:56- My food heaven is Turkish lamb kofta.- Ooh.- Mmm.
0:02:56 > 0:02:58Where I live... I've never been to Turkey, I'd love to go,
0:02:58 > 0:03:01but where I live in North London is very close to...
0:03:01 > 0:03:04Well, we've got a Turkish lady lined up for us today.
0:03:04 > 0:03:05Yes, I'm quite excited!
0:03:06 > 0:03:08- We'll sort it... - What about your food hell?
0:03:08 > 0:03:10My food hell...
0:03:10 > 0:03:12I think this is probably from memories of being young and
0:03:12 > 0:03:14going to quite a lot of bad Chinese restaurants,
0:03:14 > 0:03:16but sweet and sour chicken.
0:03:16 > 0:03:18- Or pork, just... - Really?- Yeah. All that orange.
0:03:18 > 0:03:21Well, for your food heaven, we've got a surprise for you.
0:03:21 > 0:03:23We're going to spice up our Scotch pie mixture,
0:03:23 > 0:03:24- which is based on lamb...- Mmm.
0:03:24 > 0:03:28..and a nice kofta mix with garlic, chilli, mace, fennel,
0:03:28 > 0:03:31black pepper, loads of onions, shaped into koftas.
0:03:31 > 0:03:32That sounds gorgeous.
0:03:32 > 0:03:35Chargrilled, we're going to serve that with a home-made HP Sauce...
0:03:35 > 0:03:38Brown sauce, with tarragon... Oh, my God, my mouth's watering.
0:03:38 > 0:03:40..and a nice cucumber salad.
0:03:40 > 0:03:43- For hell, I'm going to make you a sweet and sour chicken...- OK.
0:03:43 > 0:03:47- ..but it's the Indian version, so it's a little bit different.- Yeah.
0:03:47 > 0:03:51And it's a chicken which is fried in a spicy batter,
0:03:51 > 0:03:55served with a sweetened sauce with peppers, pineapple, onions,
0:03:55 > 0:04:00- and tomato ketchup, vinegar, and a dash of sugar. No more.- OK.
0:04:00 > 0:04:04- Gosh, I'm feeling a conversion.- And serve it with egg fried rice.- OK.
0:04:04 > 0:04:08- Great.- You'll have to wait till the end of the show to find out which
0:04:08 > 0:04:10- one she gets, though. - Mm.
0:04:10 > 0:04:14- Right, let's cook, and Dan is waiting for me. Hello, Dan.- Hello.
0:04:14 > 0:04:16- Good to see you again, sir. - You too.- Yeah.
0:04:16 > 0:04:20- What are we doing today?- I'm going to make the Scotch bhajia...
0:04:20 > 0:04:22- Yes.- Saying it the correct way. - Fantastic.- So, minced pork,
0:04:22 > 0:04:25some flour, an egg yolk, some ginger and garlic, some chilli,
0:04:25 > 0:04:26- and some coriander.- OK.
0:04:26 > 0:04:29I've obviously got some soft-boiled eggs and hard-boiled eggs,
0:04:29 > 0:04:32- we're going to make both.- And we'll explain to people that later.- Yeah.
0:04:32 > 0:04:35- What have you got on this plate here?- Here we have chickpea flour,
0:04:35 > 0:04:38normal flour, some onions and then the spice mix that goes into
0:04:38 > 0:04:41the bhajia, so we have cumin, garam masala, ginger, garlic, paprika,
0:04:41 > 0:04:43turmeric. Oh, and onion powder, all ready to go.
0:04:43 > 0:04:46- Bit different to the Indian version, but...- Probably.
0:04:46 > 0:04:48- I was a bit nervous about what you were going to say.- Actually...
0:04:48 > 0:04:50Chef, you're saying an Indian version.
0:04:50 > 0:04:54Was it not invented by Fortnum and Mason's, old Scotch eggs?
0:04:54 > 0:04:55Oi, Chef, what's wrong with you, man?
0:04:55 > 0:04:57See, I thought, cos we did... You corrected me
0:04:57 > 0:05:00when I was trying to find a recipe in an old Scottish cookbook.
0:05:00 > 0:05:02It was a nargisi kofta, was it not?
0:05:02 > 0:05:06Well, he's got a kofta, and he's got a bhajia on top of that,
0:05:06 > 0:05:08- so it's fantastic... - And an egg.- And an egg.
0:05:08 > 0:05:10- You eat a lot of eggs, right? - We've got everything on it,
0:05:10 > 0:05:13so Hattie is going to be really, really happy today, I think.
0:05:13 > 0:05:14Because she's got...
0:05:14 > 0:05:18- She's got too many good things to look forward to today.- I know.
0:05:23 > 0:05:26So we just finely grate this garlic and ginger in there, just so
0:05:26 > 0:05:28- you don't need to worry about chopping it.- You get the flavour?
0:05:28 > 0:05:30Yeah, you get the good flavour.
0:05:30 > 0:05:33- It's nice and sort of subtly spiced. - Yeah, so...
0:05:33 > 0:05:34Tell me...
0:05:34 > 0:05:37I mean, we've been to your famed restaurant on the 40th floor
0:05:37 > 0:05:39of the Heron Towers.
0:05:39 > 0:05:41Is it the kind of food you serve there?
0:05:41 > 0:05:43We had it on the menu for about a year,
0:05:43 > 0:05:45and it worked really well, but then...
0:05:45 > 0:05:47This is going in my new book, called...
0:05:47 > 0:05:48What's the new book called?
0:05:48 > 0:05:51It's a bit of a mouthful - Toast, Hash, Roast, Mash.
0:05:51 > 0:05:52Toast, Hash, Roast, Mash.
0:05:52 > 0:05:55You can't read that with a hangover.
0:05:55 > 0:05:59- That sounds more like how Tony speaks, yeah?- Thanks for that.
0:05:59 > 0:06:01But, tell me something - what's the book about?
0:06:01 > 0:06:04It's recipes like this, playful, creative recipes,
0:06:04 > 0:06:06based on food that's all-day, you know?
0:06:06 > 0:06:08- Kind of the brunch vibe, I guess.- Yeah.
0:06:08 > 0:06:11So, things... I think there's things you can eat for breakfast, which...
0:06:11 > 0:06:13- And food that anybody can make? - Yeah, God, yeah.
0:06:13 > 0:06:15You'll see that, how easy this stuff...
0:06:15 > 0:06:18And this is probably one of the more complicated recipes in the book,
0:06:18 > 0:06:21- as well.- Dan, you've got the ultimate cheese toastie in there.
0:06:21 > 0:06:22- Yeah.- Is that right?
0:06:22 > 0:06:25- That's for hangovers, Chef. - That's in the hangover section.
0:06:25 > 0:06:27Well, I was coming to the hangover section.
0:06:27 > 0:06:30I didn't want me to say that, cos Cyrus will need it, obviously.
0:06:30 > 0:06:31So what's in the ultimate toastie?
0:06:31 > 0:06:34We put, obviously, bacon in there, but we use...
0:06:34 > 0:06:37- In the bread, we make it eggy bread style, so...- Oh!- Oh, nice, yeah.
0:06:37 > 0:06:39..so we soak the bread in egg, then put the cheese, the bacon,
0:06:39 > 0:06:40and then we...
0:06:40 > 0:06:43OK, what do I do here? Tell me. That goes in?
0:06:43 > 0:06:46Yeah, everything goes in, and we're just going to bind it with water...
0:06:46 > 0:06:48- OK.- ..until it kind of comes together to a nice sort of paste.
0:06:48 > 0:06:50Onions are thin enough?
0:06:50 > 0:06:51Perfect, Chef, perfect.
0:06:51 > 0:06:53All right, sir. Thank you very much. That's good.
0:06:53 > 0:06:55So, traditionally, we flour egg and breadcrumb,
0:06:55 > 0:06:57- like a normal Scotch egg.- OK.
0:06:57 > 0:06:59But we're taking the Indian vibe here, and...
0:06:59 > 0:07:01So what shall we do now?
0:07:01 > 0:07:03Sorry, you need to add cold water to that, just to make it like
0:07:03 > 0:07:06- a paste.- All right, let me get some water quickly.
0:07:10 > 0:07:12- Can't wait to taste this, actually.- I know.
0:07:12 > 0:07:14Smells amazing.
0:07:14 > 0:07:16Very quickly, yeah?
0:07:16 > 0:07:18- So, yeah... - How wet do you want it?
0:07:18 > 0:07:21Not too wet, just give that a good mix, and...
0:07:21 > 0:07:24- Is it too wet?- A little bit more.- Little bit more?
0:07:24 > 0:07:26Yeah, just a little bit more.
0:07:30 > 0:07:34Yeah. I now am taking instructions on making a bhajia from you, Dan.
0:07:34 > 0:07:37I know, you've no idea how this feels.
0:07:37 > 0:07:39I know someone who'd be rolling in his grave if
0:07:39 > 0:07:41he saw you do that just now.
0:07:41 > 0:07:45- Who's that?- That's good. Your uncle. - Oh, yeah.- Of the same name.
0:07:45 > 0:07:48- So, this is the messy naughty bit. - Ready to go into the fryer?
0:07:48 > 0:07:50I'm just going to take my dirty hands over here.
0:07:50 > 0:07:51Right, let's do that.
0:07:53 > 0:07:56Here's the second one, sir.
0:07:56 > 0:07:58And Dan, could you have them pre-made after you've fried
0:07:58 > 0:08:00them, if you're doing a dinner party?
0:08:00 > 0:08:01Cos it looks quite messy at the end.
0:08:01 > 0:08:04Yeah, yeah, you can definitely pre-do them.
0:08:04 > 0:08:06Just be careful not to burn yourself.
0:08:06 > 0:08:09Chef, he's a bit nervous. He's trying to be Indian.
0:08:09 > 0:08:11It's my dream.
0:08:11 > 0:08:12Otherwise, everything's fine, isn't it?
0:08:12 > 0:08:14When these go in the fryer,
0:08:14 > 0:08:16it's OK for the onions to splay a little bit.
0:08:16 > 0:08:19Cos they're obviously the gorgeous bits that go...
0:08:19 > 0:08:21- The crispy bits, are they tasty anyway?- That's right.
0:08:21 > 0:08:24- Can you lift that fryer up for me? - Yeah, wash your hands, yeah?
0:08:24 > 0:08:27My goodness, that is one hell of a football, isn't it?
0:08:29 > 0:08:34So that's it. So that'll take about eight to ten minutes to cook.
0:08:34 > 0:08:37In the meantime, we can make the coriander and lime yoghurt
0:08:37 > 0:08:38- that goes with it. - Yeah.
0:08:38 > 0:08:41OK, so it's coriander, yoghurt.
0:08:42 > 0:08:44- Yeah. - And what yoghurt have you used?
0:08:44 > 0:08:46We used just an organic Greek yoghurt at the restaurant,
0:08:46 > 0:08:49- and I'm hoping that's the same one. - Greek yoghurt? Serin is right there.
0:08:49 > 0:08:51You can't tell her that's Greek yoghurt.
0:08:51 > 0:08:54- That's going to be dangerous. - Controversial.- Slip of the tongue.
0:08:54 > 0:08:57- Strained yoghurt, I think. - He's falling into it today.
0:08:57 > 0:09:01- He's got onion "bhajia," so bhaji. - It's an Indian yoghurt.- Yeah, OK.
0:09:01 > 0:09:03We can accept that.
0:09:03 > 0:09:06- Right, we'll pop a little bit of the juice in there as well.- Go on.
0:09:06 > 0:09:09- Need to steal your knife off you. - Now, I put the knife at the back,
0:09:09 > 0:09:11- but you can take one from the corner, Chef.- Ah, thank you.
0:09:11 > 0:09:15Right there. Plenty of knives there. This kitchen is well-equipped.
0:09:15 > 0:09:16Oh, they look good.
0:09:19 > 0:09:21Coriander is something I really love.
0:09:21 > 0:09:24- Same.- Yeah?- I actually prefer the stalks to the leaves, as well.
0:09:24 > 0:09:28I know, the stalks are really great. What's on that T-shirt, Chef?
0:09:28 > 0:09:29Come on, you've got to be serious.
0:09:29 > 0:09:31"Content available with subtitles."
0:09:31 > 0:09:33So you don't answer me as well?
0:09:33 > 0:09:36You've not asked me once what I've said, eh? So it works.
0:09:36 > 0:09:37- This is just for you. - I can read English.
0:09:37 > 0:09:41But it's like insulting us as well. You think I... I can't speak well?
0:09:41 > 0:09:44Not at all, Chef, not at all. Some people can't understand ME.
0:09:44 > 0:09:47- So we're just waiting for the eggs now.- Any seasoning in that?
0:09:47 > 0:09:49I've put some salt in there already.
0:09:49 > 0:09:50Then what's that going to be served on?
0:09:50 > 0:09:52We're just going to cut the egg onto the plate,
0:09:52 > 0:09:54- and put a nice spoon of this on the side.- OK.
0:09:54 > 0:09:57- The idea is it cuts the richness... - Now, let's talk about these eggs,
0:09:57 > 0:09:59OK? So you've got two kinds of eggs here.
0:09:59 > 0:10:01We've got hard-boiled gees, and we've got soft-boiled eggs.
0:10:01 > 0:10:03- Correct.- So why are we having both?
0:10:03 > 0:10:07- Well, our guest is seven months pregnant, so we don't want to...- Ah!
0:10:07 > 0:10:11- We don't want to stop her from eating a Scotch egg.- My fault!
0:10:11 > 0:10:13Everything revolves around this lady today!
0:10:13 > 0:10:16- OK.- So, yeah, we're going to do two types. If it's soft-boiled...
0:10:17 > 0:10:19They're going to fry in there.
0:10:19 > 0:10:21Correct, but the egg's not really going to cook any more,
0:10:21 > 0:10:23- it's just going to reheat.- Yep.
0:10:23 > 0:10:25So we have to go a hard one as well, just to make sure it was...
0:10:25 > 0:10:28OK, now tell me something. How many minutes is a soft-boiled egg?
0:10:28 > 0:10:32So, my opinion - I cook a lot of eggs at work. We do...
0:10:32 > 0:10:34- He's the "eggs-pert". - "Eggs-pert".- I do five minutes into
0:10:34 > 0:10:36boiling water, for a soft-boiled egg,
0:10:36 > 0:10:38- if you're having it... - Boom-boom.
0:10:38 > 0:10:41- I call them bang-bang eggs. - And you're going to eat it from
0:10:41 > 0:10:43- the egg itself?- With a soldier. - Then you put it in a little cup?
0:10:43 > 0:10:46- Yeah. And a hard-boiled egg? - Eight minutes, I'd say. Anything
0:10:46 > 0:10:47eight minutes upwards. It depends.
0:10:47 > 0:10:50People's perception of hard-boiled is very different.
0:10:50 > 0:10:53Some people like it with that black ring round the outside...
0:10:53 > 0:10:55- Personally, I don't.- That's when it doesn't digest in your body?
0:10:55 > 0:10:57Exactly.
0:10:57 > 0:11:00- You need some coriander seeds.- Dan, because you're an "eggs-pert"...
0:11:00 > 0:11:02That was Hattie's joke. It was brilliant.
0:11:02 > 0:11:04Right, let's see how this is getting on.
0:11:04 > 0:11:06- See if you cook the bhajia... - Oh, it's looking good.
0:11:06 > 0:11:09If you cook the bhajia beforehand, and let them rest,
0:11:09 > 0:11:11will the eggs still keep cooking when you re-fry them?
0:11:11 > 0:11:14It depends. You obviously need to allow resting time,
0:11:14 > 0:11:15so I would not cook them...
0:11:15 > 0:11:17I'd take two minutes off the cooking time,
0:11:17 > 0:11:20just cos you're not going to cut them straight away.
0:11:20 > 0:11:23I would then go hard-boiled as well, just because you don't want
0:11:23 > 0:11:26- to get the crust on the runny yolk once you've cut it.- Right.
0:11:26 > 0:11:28But it is perfect, especially if you've got a dip,
0:11:28 > 0:11:30if it is hard-boiled, it still tastes soft...
0:11:30 > 0:11:32Yeah, but hard-boiled at eight minutes is perfect,
0:11:32 > 0:11:34because the yolk is lovely and buttery.
0:11:34 > 0:11:36- Yeah, exactly, it's creamy. - And that's what you want.
0:11:36 > 0:11:38Nice and soft and creamy, that's nice.
0:11:38 > 0:11:41- Oh, brilliant.- So I've kept all the little shards of onion...
0:11:41 > 0:11:45- Let me clear the board for you, sir. - ..because they're...
0:11:45 > 0:11:48- Can I just grab that serrated knife? - Yeah.
0:11:48 > 0:11:51I keep all of these bits to sprinkle on the top, because they taste...
0:11:51 > 0:11:53Let me move that for you.
0:11:53 > 0:11:56- First of all, while it's still hot...- OK.
0:11:56 > 0:12:00..a good sprinkling of salt, cos the outside does fall off.
0:12:00 > 0:12:02That must be a trick, because once you do that,
0:12:02 > 0:12:04people tend to drink a bit more, so at home it's great.
0:12:04 > 0:12:06Then they end up staying until three o'clock in the morning.
0:12:06 > 0:12:09- Absolutely right. - So can I just jump over here?- Yeah.
0:12:13 > 0:12:16- Want me to... Oh, wow! That's brilliant.- Ooh!
0:12:16 > 0:12:17Look at that yolk. Stunning.
0:12:18 > 0:12:21There we go. And the mince is perfectly cooked?
0:12:21 > 0:12:24- I believe so. - What about your dressing, sir?
0:12:24 > 0:12:27- I'm actually going to do a half and half here.- Yeah, OK.
0:12:30 > 0:12:33- Yeah. So half of... That's also perfect.- It's a good crunchy noise.
0:12:33 > 0:12:36- Yeah.- Yeah.- So we've got one soft, one hard?- Absolutely.
0:12:36 > 0:12:38- Perfect.- In the middle of the yolk, a little bit more salt.
0:12:38 > 0:12:40- We like salt.- Of course.
0:12:41 > 0:12:45Then just a nice spoon of the coriander yoghurt.
0:12:46 > 0:12:48And then it's OK to put this on the side as well...
0:12:48 > 0:12:49A little garnish over there.
0:12:49 > 0:12:51..because people do tend to like those onions.
0:12:51 > 0:12:53- You can't get it off, that's the best bit.- There you go.
0:12:53 > 0:12:56Now sir, can you please tell us what you have made there?
0:12:56 > 0:12:57- This is a Scotch bhajia...- Yes.
0:12:57 > 0:12:59..with a coriander and lime yoghurt.
0:13:04 > 0:13:05Let's go, sir.
0:13:05 > 0:13:10Let's go the table, and delve into your fabulous product.
0:13:10 > 0:13:14- This looks amazing.- There you go, madam. All yours.- Thank you. Gosh.
0:13:14 > 0:13:15There you are, sir.
0:13:15 > 0:13:20- This is mine, is it? No-one else got any?- Ladies first.
0:13:20 > 0:13:23- That's a well-fed hen, eh?- It is. - Cos the yolk comes back
0:13:23 > 0:13:24from the very... Well.
0:13:24 > 0:13:27- Is that what makes it yellow? - What they eat, yeah.
0:13:27 > 0:13:29- That crunch is fantastic. - Crunchy, boys... I know.
0:13:29 > 0:13:31Even when you were chopping it...
0:13:31 > 0:13:33I wouldn't use cutlery, I'd just take a bite and pass it on.
0:13:33 > 0:13:34Would you?
0:13:34 > 0:13:37That'll backfire really badly.
0:13:37 > 0:13:38Oh, let's get stuck in.
0:13:39 > 0:13:43- Ah!- Mmm. - Good. Brilliant.
0:13:43 > 0:13:44What's your opinion?
0:13:45 > 0:13:47That is lovely. Mmm.
0:13:47 > 0:13:50This wonderful food needs something wonderful to drink with it.
0:13:50 > 0:13:53- Oh, there's a really spicy hit afterwards.- Fabulous.
0:13:53 > 0:13:56So, let's see what Olly Smith has picked to go with
0:13:56 > 0:13:57Dan's super Scotch bhajia.
0:13:57 > 0:13:59- Bhajia.- Bhajia.
0:14:04 > 0:14:09I've come to Herstmonceux Castle in East Sussex, near Eastbourne.
0:14:09 > 0:14:11There's a medieval festival this weekend,
0:14:11 > 0:14:13and before I pick the wines for this week's show,
0:14:13 > 0:14:15I reckon we should get busy and make some history.
0:14:21 > 0:14:22Ha!
0:14:26 > 0:14:28What a noble creature.
0:14:34 > 0:14:39With Dan's sumptuous Scotch egg bhajia, you could choose a rich
0:14:39 > 0:14:42white wine to work with all that delicious spice,
0:14:42 > 0:14:47such as this finest Swartland Chenin blanc from South Africa. Yummy.
0:14:47 > 0:14:50However, there are some dishes that cry out for a cool,
0:14:50 > 0:14:52refreshing modern beer,
0:14:52 > 0:14:56and with craft injecting new life to breweries up and down the country,
0:14:56 > 0:15:02I can't resist choosing this BrewDog Punk IPA.
0:15:02 > 0:15:03Woof!
0:15:03 > 0:15:08This IPA, or India Pale Ale, is brewed just north of Aberdeen,
0:15:08 > 0:15:11and it's really BrewDog's flagship, if you like,
0:15:11 > 0:15:13against bland-tasting beer.
0:15:13 > 0:15:16It's turbo-charged with New World hops,
0:15:16 > 0:15:18and it has a magnificent tropical intensity to it,
0:15:18 > 0:15:21so if you imagine a grapefruit facing off against
0:15:21 > 0:15:23a mango in the Circus Maximus,
0:15:23 > 0:15:28their deadlocked duel would almost certainly taste something like this.
0:15:29 > 0:15:33Ah. That's such a passion fruit power station!
0:15:33 > 0:15:37The sausage meat itself needs a bit of texture, and this beer has the
0:15:37 > 0:15:40right richness to balance, and then you've got the spicing in the
0:15:40 > 0:15:44bhajia mix itself, so that's garam masala, cumin, and ginger.
0:15:44 > 0:15:46That's where the fruitiness comes in,
0:15:46 > 0:15:49of this uncompromisingly tasty brew.
0:15:49 > 0:15:52And finally, the hit of chilli in the dish,
0:15:52 > 0:15:56that lovely bit of spice, neatly echoes the hoppy, bitter finish
0:15:56 > 0:16:00to this brilliant beer that just makes you thirsty for the next sip.
0:16:00 > 0:16:05Dan, here's to your brilliant Scotch bhajia. Cheers!
0:16:07 > 0:16:08This is unusual, isn't it?
0:16:08 > 0:16:11For the first time in my experience here, we've had
0:16:11 > 0:16:14a beer instead of wine, and it makes a great change, actually.
0:16:14 > 0:16:16- I think I prefer it. - I think it really goes well with it.
0:16:16 > 0:16:19- Go on, what do you think? - I think it's great.
0:16:21 > 0:16:23- It's really hoppy. It's an IPA, so...- It's very hoppy.
0:16:23 > 0:16:25- It's got a lot of... - Very fragrant.
0:16:25 > 0:16:27You think it's difficult to match,
0:16:27 > 0:16:29- or that beer just goes perfectly with it?- I think anything spicy,
0:16:29 > 0:16:32for me, needs a really hoppy, almost on the edge of bitter...
0:16:32 > 0:16:34- Very cold.- With hops, you get bitterness,
0:16:34 > 0:16:37the bitterness with the spice, it works really well.
0:16:37 > 0:16:39- Selin, you're cooking next...- Yes. - ..so what are we going to do?
0:16:39 > 0:16:43I'm doing my version of balik ekmek, which is a mackerel sandwich.
0:16:43 > 0:16:45- How do you pronounce that again? - Balik ekmek.
0:16:45 > 0:16:47- Balik ekmek. - Ekmek.- Ek-mek.
0:16:47 > 0:16:51- Yeah, which literally translates as fish bread.- Fish bread.
0:16:52 > 0:16:54It's a popular street food in Istanbul,
0:16:54 > 0:16:58and we're going to pan-fry the mackerel with some spices, and
0:16:58 > 0:17:05serve it with a black olive puree and tomato salad with pomegranate.
0:17:05 > 0:17:07Right, let's catch up with Rick Stein.
0:17:07 > 0:17:09You'll find this particularly interesting, Selin,
0:17:09 > 0:17:12- because he's in Istanbul.- Ah.
0:17:12 > 0:17:15And he's on his way to a local market to meet a genuine spice girl.
0:17:15 > 0:17:19- But we've got one.- We've got one, but we can have another one.- OK.
0:17:26 > 0:17:28This place is all about trade.
0:17:28 > 0:17:31In its heyday, it was silk,
0:17:31 > 0:17:34because it was the end of the route from China, and obviously,
0:17:34 > 0:17:38spices from the western shores of India, because they were
0:17:38 > 0:17:42so important, not just for flavouring food, but medicine, too.
0:17:44 > 0:17:46Constantinople, as it was known then,
0:17:46 > 0:17:51was the jewel in the crown, much envied by the world at large,
0:17:51 > 0:17:55a bit like Venice, where I started this journey months ago.
0:17:55 > 0:17:58You get a feel for those heady days,
0:17:58 > 0:18:00especially in the spice market,
0:18:00 > 0:18:04when the air was full of sweet-smelling dust
0:18:04 > 0:18:06from the sacks of spice being off-loaded
0:18:06 > 0:18:09from the ships that came from the East and afar.
0:18:11 > 0:18:13I think the reason that people love this spice market
0:18:13 > 0:18:16so much is cos it reminds them of Christmas -
0:18:16 > 0:18:19well, certainly it does for me - because when I was little,
0:18:19 > 0:18:23it was only at Christmas we got things like Turkish delight,
0:18:23 > 0:18:29flavoured with rose petals, and dried fruit like apricots and figs
0:18:29 > 0:18:31and dates, particularly dates,
0:18:31 > 0:18:36and nuts, hazelnuts, whole hazelnuts, toasted hazelnuts.
0:18:36 > 0:18:41Only later in life did I start to get so interested in the spices,
0:18:41 > 0:18:43like over here, where we've got all
0:18:43 > 0:18:47these different types of chilli pepper, dried chilli pepper,
0:18:47 > 0:18:53and saffron, and turmeric, and peppercorns, and dried mint.
0:18:53 > 0:18:58The whole exoticness of this spice market now really,
0:18:58 > 0:19:00really overtakes me, and the smell.
0:19:00 > 0:19:03You come in here and you smell all these spices,
0:19:03 > 0:19:06and you just feel so excited.
0:19:07 > 0:19:10My friends - all cooks, I have to say -
0:19:10 > 0:19:13get very excited about this place, and they tell me
0:19:13 > 0:19:20to meet up with Bilga, a legend, a spice girl, a real spice girl.
0:19:20 > 0:19:24Bilga, we're doing this journey - it's almost like a journey
0:19:24 > 0:19:28to Byzantium. We started in Venice, and we've been coming all the way,
0:19:28 > 0:19:33here, to Istanbul, and every day, spice is mentioned in some way.
0:19:33 > 0:19:37What does spice mean to you, and to Turkey?
0:19:37 > 0:19:38For me, spice is everything.
0:19:38 > 0:19:42I'm fifth generation in this store, and it's in my blood.
0:19:42 > 0:19:43It comes from my family,
0:19:43 > 0:19:47so it means a lot to me, but for the world it means a lot as well.
0:19:47 > 0:19:50Many people have been killed for spices,
0:19:50 > 0:19:56America was found because of spices, capitalism - the most important word
0:19:56 > 0:20:00in the whole world - started with spices and spice trading,
0:20:00 > 0:20:03so I think spices means a lot to everybody.
0:20:03 > 0:20:08Spices are always the top notch of all the food ingredients
0:20:08 > 0:20:09we own in the world.
0:20:09 > 0:20:13What are these, then? They look like some sort of currants.
0:20:13 > 0:20:15In Turkey, we call it zereshk.
0:20:15 > 0:20:21- It comes from Iran, so one day, when I make biryani rice...- I've had it!
0:20:21 > 0:20:25- In Bombay.- That's exactly what they use.- What are they called, then?
0:20:25 > 0:20:29Zereshk in Turkish and Irani, like Farsi, they call it zereshk,
0:20:29 > 0:20:31but the Latin name for it Berberis.
0:20:31 > 0:20:34- That's right. - Not Burberry. Berberis.
0:20:35 > 0:20:37I love the colour of this.
0:20:37 > 0:20:40OK, these are Uzun ground pistachios,
0:20:40 > 0:20:43and we use it for ice cream and baklava,
0:20:43 > 0:20:48one of the most famous desserts on the Earth, and most tasty,
0:20:48 > 0:20:51but if you want to get a lazy, quick dessert,
0:20:51 > 0:20:55I use these sundried natural apricots.
0:20:55 > 0:20:59- I see.- And I make a small Turkish sandwich, and feed my loved ones.
0:20:59 > 0:21:01Oh, I love the look of that.
0:21:01 > 0:21:04Mmm. Perfect.
0:21:04 > 0:21:07- This is what I call food porn. - Absolutely.
0:21:07 > 0:21:10- Two of my favourite flavours in one. - Yep.
0:21:13 > 0:21:17Spices, as I've said, remind me of Christmas treats,
0:21:17 > 0:21:21and I have to say, I couldn't come here to Istanbul
0:21:21 > 0:21:24without seeing how they make one Christmas memory,
0:21:24 > 0:21:30and that's Turkish delight, made in this shop for well over 100 years.
0:21:32 > 0:21:37It's loads and loads of cornflour, water of course, masses of sugar,
0:21:37 > 0:21:42heated up, and rose petals, and a tiny bit of red colouring.
0:21:42 > 0:21:47Roses can be traced back to Persia, Babylon, Egypt, and China.
0:21:47 > 0:21:49Look at that.
0:21:49 > 0:21:54It's like strawberry jam, hot out of the pot, and it smells divine.
0:21:56 > 0:21:59Apparently, this came about because a sultan had some
0:21:59 > 0:22:04very grumpy concubines, and he wanted to sweeten them up,
0:22:04 > 0:22:08so he called for his chief confectioner, and told him to
0:22:08 > 0:22:13concoct something that would make them smile, and this is it.
0:22:18 > 0:22:23The smell in here is so wonderfully exotic, of rose petals.
0:22:25 > 0:22:31SPEAKING TURKISH
0:22:32 > 0:22:35I am a serious fan of Turkish delight.
0:22:35 > 0:22:38Nothing sums up the opulence of those sultans,
0:22:38 > 0:22:41the Ottoman sultans, than Turkish delight,
0:22:41 > 0:22:44and when I think that it was a secret recipe
0:22:44 > 0:22:49for Suleiman the Magnificent and his family, and these 700 women
0:22:49 > 0:22:55in his harem, it just adds to it, and I'm told that tasting it when
0:22:55 > 0:22:59it's still warm is an experience you're never going to forget.
0:23:01 > 0:23:03Oh!
0:23:04 > 0:23:12Talk happy, those 700 women, the gold, the silver, this is Byzantium.
0:23:32 > 0:23:35Call me old-fashioned, call me what you like,
0:23:35 > 0:23:40but I associate Istanbul with pomegranate juice.
0:23:40 > 0:23:44People say it keeps you young, it's good for the heart, etc, etc.
0:23:44 > 0:23:46Well, I don't know about that,
0:23:46 > 0:23:51I just do know that in September and October, it's at its best.
0:23:52 > 0:23:55Just love to see these fresh juices everywhere.
0:23:55 > 0:24:00They slice the tops of pomegranates, grapefruits, oranges, lemons.
0:24:00 > 0:24:02You get this lovely smell that sells the drink.
0:24:08 > 0:24:10It's not just a drink it's used for.
0:24:10 > 0:24:13The seeds, mixed with pearl barley, spring onions,
0:24:13 > 0:24:18loads of parsley, fresh mint - they go really well together.
0:24:20 > 0:24:24It's a symbol of abundance, fertility, and good luck.
0:24:24 > 0:24:27I know that in parts of Greece, it's lucky to receive
0:24:27 > 0:24:30a pomegranate as a first gift when you buy a new house.
0:24:32 > 0:24:37Chopped pistachios, sweet pistachios, olive oil
0:24:37 > 0:24:41oh, and then the most important thing - pomegranate molasses.
0:24:42 > 0:24:47Mark my words, people will be asking for this in supermarkets.
0:24:47 > 0:24:49A touch of seasoning, and that's it.
0:24:51 > 0:24:54I think sometimes in Britain,
0:24:54 > 0:24:56we sort of think of salads as a bit of an afterthought.
0:24:56 > 0:24:59You know, we've got the steak or some chops, and we say,
0:24:59 > 0:25:01"Oh, let's do a salad," and you go into the fridge and you've
0:25:01 > 0:25:06got lettuce and tomato, but in Turkey, it's anything but.
0:25:06 > 0:25:08Salads like this are really common.
0:25:08 > 0:25:11I think it's one of the real stars of Turkish cooking,
0:25:11 > 0:25:12these salads like this.
0:25:12 > 0:25:15They're so beautiful, and they taste so good.
0:25:29 > 0:25:33Great stuff, Rick, and what a great-looking spice market.
0:25:33 > 0:25:36That film has inspired us to make something using one of the
0:25:36 > 0:25:39many delicious things Rick had in that film - rose water.
0:25:39 > 0:25:42It makes wonderful desserts, and we're going to use it to make
0:25:42 > 0:25:46this brilliant summer pud - a rose water and strawberry trifle.
0:25:46 > 0:25:48Fantastic. I'm going to make the cream, Chef.
0:25:48 > 0:25:51- Well, I'm going to make the... We'll make the jelly first, OK?- Yep.
0:25:51 > 0:25:53And then we're going to use the pot for the sponge,
0:25:53 > 0:25:55so we don't waste anything, all right?
0:25:55 > 0:25:58Go for it. You're very Indian, Chef, don't waste anything.
0:25:58 > 0:25:59Don't waste anything.
0:25:59 > 0:26:02We believe in that. Waste not, want not.
0:26:02 > 0:26:05- Hattie, so, do you like strawberries?- I love strawberries.
0:26:05 > 0:26:09- Do you like roses?- I love roses. - Do you like trifle?- I love trifle.
0:26:09 > 0:26:11- Well, then... - Do you like rose water?
0:26:11 > 0:26:14- Yes, I do. - Ah, have you had rose water, before?
0:26:14 > 0:26:17Well, rose water in rice pudding, in Turkish restaurants.
0:26:17 > 0:26:19Very Indian. We taught the British so much.
0:26:19 > 0:26:22Is it part of your beauty regime?
0:26:22 > 0:26:25- Because you're going to play Beauty...- Rose water? And The Beast.
0:26:25 > 0:26:28- Beauty And The Beast, that's true. - Chef.- You can use it, can't you?
0:26:28 > 0:26:30It's meant to be very good for the skin.
0:26:30 > 0:26:32It was used by Cleopatra in antiquity,
0:26:32 > 0:26:34and she was quite famed for being a hottie.
0:26:34 > 0:26:36- Yes, she was.- You know what? - LAUGHTER
0:26:39 > 0:26:40Well, if she used it, it's got to be good.
0:26:40 > 0:26:44Yeah, cos it's got quite a lot of anti-inflammatory,
0:26:44 > 0:26:45for puffy eyes, stuff like that.
0:26:45 > 0:26:47- Oh.- Not that I need them.- OK.
0:26:47 > 0:26:50Cyrus, and his late nights out to the Duck And Waffle.
0:26:50 > 0:26:52Never without a bottle of rose water.
0:26:52 > 0:26:55- So Cleopatra...- Tell us something about the new drama that you're in.
0:26:55 > 0:26:58- Yes, so, I'm... - Mother And Other Strangers.
0:26:58 > 0:27:00That's right, it's called My Mother And Other Strangers.
0:27:00 > 0:27:06It's a new Sunday night BBC One drama, five parts,
0:27:06 > 0:27:08and it's a really lovely show.
0:27:08 > 0:27:12It's set in Northern Ireland, during the Second World War,
0:27:12 > 0:27:15and it's all about the tensions
0:27:15 > 0:27:19between the local American airbase,
0:27:19 > 0:27:23because a whole load of American air force came to
0:27:23 > 0:27:25Northern Ireland to do their training,
0:27:25 > 0:27:28and the local community, and at the centre of it is a family.
0:27:28 > 0:27:31It's about heartbreak, and it's very funny,
0:27:31 > 0:27:33but it's about a family in crisis, and relationships...
0:27:33 > 0:27:35See, that's what I like,
0:27:35 > 0:27:38cos the lead character was written about you.
0:27:38 > 0:27:42It was written around you, because I think I heard...
0:27:42 > 0:27:45Because you can go from serenity to mad as a brush,
0:27:45 > 0:27:47SNAPS FINGERS like that.
0:27:47 > 0:27:48- Which is great.- Yeah.
0:27:48 > 0:27:52The writer, Barry Devlin, it's never happened before,
0:27:52 > 0:27:56but he had seen my work and wrote it with me in mind,
0:27:56 > 0:27:58which is a very lovely thing to happen as an actor.
0:27:58 > 0:28:00- Brilliant.- It's quite rare. So, erm...
0:28:02 > 0:28:04- ..it was a real treat to do. - Is it based on a true story?
0:28:04 > 0:28:05It's...
0:28:05 > 0:28:09I think the writer, Barry Devlin, has drawn a lot on his own
0:28:09 > 0:28:12upbringing and the place he's from, but the characters are original.
0:28:12 > 0:28:15Sorry, I just need to nip in there, because in here, in case people
0:28:15 > 0:28:19forget, is chopped strawberries, sugar, and a little bit of water.
0:28:19 > 0:28:23I'll put that on boiling water there for about 25 minutes, 30 minutes.
0:28:23 > 0:28:27And what you end up with is this lovely strawberry juice.
0:28:27 > 0:28:30Go on, Chef. Oh, beat that cream, it's going to turn to butter.
0:28:30 > 0:28:32That's what I mean. So you make this lovely strawberry juice, OK?
0:28:32 > 0:28:35- Fabulous.- But what we'll do with that is we'll pass it,
0:28:35 > 0:28:37while it's warm.
0:28:38 > 0:28:41- Oh, can you smell that, Hattie? It's just...- I can.- Very fruity.
0:28:41 > 0:28:42This is for the jelly?
0:28:42 > 0:28:44This is for the jelly, so pure strawberries,
0:28:44 > 0:28:48bit of sugar, some leaf gelatine...
0:28:48 > 0:28:51..that we've soaked, and make sure you squeeze it out...
0:28:51 > 0:28:52Why do you soak leaf gelatine, Chef?
0:28:52 > 0:28:55Because it comes quite hard, and thin as well,
0:28:55 > 0:28:58or you bloom powdered gelatine, but leaf gelatine's much easier to use.
0:28:58 > 0:29:00- And do you soak it in hot water, cold water?- Cold water, Chef.
0:29:00 > 0:29:03- Why not hot water?- Because it'll just stick together and...
0:29:03 > 0:29:05Oh, right.
0:29:05 > 0:29:08OK, so, that's your mashed-up strawberries to spread on
0:29:08 > 0:29:11- your sponge. OK?- Yep.
0:29:11 > 0:29:13- Nice.- And this is the jelly,
0:29:13 > 0:29:15which we'll use to pour on the trifle,
0:29:15 > 0:29:19but we'll use it as a garnish as well, so a try lined with clingfilm.
0:29:21 > 0:29:23We'll put a bit of...
0:29:25 > 0:29:27..jelly in there, and then we'll freeze it...
0:29:27 > 0:29:28Not freeze it, we'll chill it,
0:29:28 > 0:29:31and we'll cut out cubes to garnish the top of the trifle.
0:29:34 > 0:29:37And we've got some port coming through, yeah?
0:29:37 > 0:29:39- That we'll put over the sponge. - OK.
0:29:39 > 0:29:42- And then we'll put the cream, and then we'll sandwich it.- Mm-hm.
0:29:42 > 0:29:43And then we'll, uh...
0:29:44 > 0:29:49- Have you cut it into... Yeah.- OK, Cyrus, you going to do the sponge?
0:29:49 > 0:29:52One of the things, that's trifle, the word's meant to have
0:29:52 > 0:29:57- come from the French, truffler, which means "fliverlous."- Frivolous.
0:29:57 > 0:30:02So it's fun, it's light, it's just a great way to use up leftover sponge.
0:30:02 > 0:30:06- See?- Oh, that's fantastic.- OK, Chef. - What about other trifles, Chef?
0:30:06 > 0:30:08OK, so if you cut that into squares...
0:30:10 > 0:30:12Do they make trifles in Turkey?
0:30:12 > 0:30:15- Er, I don't think so.- No?
0:30:15 > 0:30:18But, just how Tony's making that jelly, I do that as well,
0:30:18 > 0:30:20with the strawberries and with raspberries.
0:30:20 > 0:30:23Got a bit of vanilla in there as well, and I set that on top of
0:30:23 > 0:30:27a dessert called a muhallebi, which is like a thickened milk pudding.
0:30:27 > 0:30:30You know, rose is such a Persian thing.
0:30:30 > 0:30:32- It's been going on for centuries and centuries.- Mm-hm.
0:30:32 > 0:30:37In fact, the most expensive perfume in the world is made from roses,
0:30:37 > 0:30:41- and I believe they are, like, 25 a drop.- God!
0:30:41 > 0:30:43So, what, Chef? Cut this into pieces for you?
0:30:43 > 0:30:45Cut little pieces, and we'll start to layer that,
0:30:45 > 0:30:49- we'll put a bit of jelly on it. - And it gets a bit messy.- Yeah.
0:30:49 > 0:30:52- Well, as it should. That's the idea. - Yeah. Very messy.
0:30:52 > 0:30:55So you need time on your hands when you do it at home.
0:30:55 > 0:30:57- Yeah.- You don't have six minutes to rush it.
0:30:57 > 0:30:59What's the best thing about being in a period drama?
0:30:59 > 0:31:04- Is it dressing up, or acting crazy, or...?- Erm... Acting crazy.
0:31:04 > 0:31:06Oh, good.
0:31:06 > 0:31:09The dressing up's fun. This wasn't...
0:31:09 > 0:31:13I mean, '40s is, you know... The central family that we...
0:31:13 > 0:31:16- We wore a lot of knitwear.- Knitwear? - It was that kind of...
0:31:16 > 0:31:19It wasn't the most glamorous side of it.
0:31:19 > 0:31:21Some characters came in, they were more cosmopolitan,
0:31:21 > 0:31:25and did the whole beautiful-styled hair, and red lips...
0:31:25 > 0:31:27It's a rural community, but, yeah,
0:31:27 > 0:31:31it's fun to try out different styles, and...
0:31:31 > 0:31:34I imagine it would be quite austere as well, that time period.
0:31:34 > 0:31:36- Yeah. Rationing.- OK, Chef. - Some syrup in there, Chef.
0:31:36 > 0:31:40You wouldn't have been able to have this in the '40s.
0:31:40 > 0:31:42- There is no rationing, sir. No rationing.- No rationing.
0:31:42 > 0:31:45We are not worried about figures here.
0:31:45 > 0:31:47- So, Chef, what we do here... - Yep.
0:31:47 > 0:31:50- Soak it. - ..is soak it. There.
0:31:50 > 0:31:52Don't be so dainty, Chef. Come on.
0:31:52 > 0:31:53I'm going to finish that one.
0:31:53 > 0:31:56- Yeah, but you are making it a trifle too...- A trifle, oh!
0:31:56 > 0:31:58Are you an eggspert as well?
0:31:58 > 0:32:00- So this is what we do, we let it set then we build it up...- OK.
0:32:00 > 0:32:05- ..but what Chef's going to do now is put them in here, nicely.- Ah.
0:32:05 > 0:32:08- So that's custard? That's the creme pat?- That's creme pat.
0:32:08 > 0:32:10We will have custard there.
0:32:10 > 0:32:13We're going to do that as well, so Cyrus is going to put on these here.
0:32:13 > 0:32:17- I've got the creme pat.- And I can cheat a little bit, you know?
0:32:17 > 0:32:20- I'll cut the jelly.- And in each layer, do you soak the sponge?
0:32:20 > 0:32:21- Yes.- You should.
0:32:21 > 0:32:24But there's no alcohol in here, because of... For you.
0:32:24 > 0:32:26Oh, OK, yes, sorry.
0:32:26 > 0:32:28No, no, not at all. We'd be drunk before lunch.
0:32:33 > 0:32:35Lovely.
0:32:35 > 0:32:37And then we chill that again, but we're going to do this in real time.
0:32:37 > 0:32:40Whoa, look at that.
0:32:40 > 0:32:42And do you know what's great when you make this?
0:32:42 > 0:32:44You've got jelly to eat afterwards as well.
0:32:44 > 0:32:46- Are you worried about old custard? - No.
0:32:50 > 0:32:53- So this is whipped cream with the strawberry pulp?- Strawberry pulp.
0:32:53 > 0:32:56When you're in the kitchen, you get a chance to lick the spoon.
0:32:56 > 0:32:59- Hang on. It's going over the side, be careful.- It's OK, I've got this.
0:32:59 > 0:33:02Go on, go on. I've got the spatula, don't worry.
0:33:02 > 0:33:04- Pat the trifle, Chef. - All right, all right, sir.
0:33:04 > 0:33:08- So, now rose petals, arranged artistically.- Artistically?
0:33:08 > 0:33:11- Go on, then.- And then if you cut them into quarters...
0:33:11 > 0:33:13I'll cut the strawberry artistically.
0:33:13 > 0:33:16- You put the petal... It can't be frozen, now.- Petals, lovely.
0:33:16 > 0:33:19What have you done to the petals? Can you tell the viewers, please?
0:33:19 > 0:33:22- Yeah, I was just going to say... - They look crispy.- They are crispy.
0:33:22 > 0:33:23- Nice rose petals.- OK.
0:33:23 > 0:33:26Whisk up some egg white, brush them onto your rose petals,
0:33:26 > 0:33:29sprinkle some sugar on them. We do it in a vegetable drier.
0:33:29 > 0:33:31You could put it in the airing cupboard of your house.
0:33:31 > 0:33:33They've got glitter on as well, haven't they?
0:33:33 > 0:33:36- No, no, that's the egg whites. - That's just the egg whites? Wow.
0:33:36 > 0:33:39- And then pop it into... - They don't need glitter.
0:33:40 > 0:33:42- You want a taste?- Yeah. What, to eat it, or put it on?
0:33:42 > 0:33:45- Oh, no, it's got raw egg white on it. Sorry, you cannae have that.- OK.
0:33:45 > 0:33:48- Yeah. Just in case. - Thank you.
0:33:48 > 0:33:51- You're my doctor.- And you make the custard with the egg yolks?
0:33:51 > 0:33:53Yeah, that's it. There's no waste at all.
0:33:53 > 0:33:55- Indian.- That's true. - We should pop this in right now.
0:33:55 > 0:33:57How long have the rose petals been in the oven, Chef?
0:33:57 > 0:33:59You can do them in the oven for 20 minutes,
0:33:59 > 0:34:01or you can put them in an airing cupboard, or leave them on
0:34:01 > 0:34:04the top of your wardrobe if your bedroom's nice and warm.
0:34:04 > 0:34:06- Or in your bedroom, so you get nice scent as well.- It smells great.
0:34:06 > 0:34:08We're not going to use everything...
0:34:08 > 0:34:11- Have them in the bedroom, you can imagine.- Well, this is it.
0:34:11 > 0:34:14After a night out on the razzle with Chef, there you go.
0:34:16 > 0:34:19This is magnificent.
0:34:19 > 0:34:21Strawberry and rose petal trifle.
0:34:21 > 0:34:24- Bravo. I think it looks amazing. - Would you like a try?
0:34:24 > 0:34:26I... Yes. Yes, please.
0:34:27 > 0:34:31- I won't say no.- And shall we give you a large plate, madam?
0:34:31 > 0:34:32- Oh, God! - LAUGHTER
0:34:35 > 0:34:37- How exciting. - Bigger portion?
0:34:37 > 0:34:40No, that's absolutely plenty, thank you very much!
0:34:40 > 0:34:43Having seen the amount of cream that's gone in.
0:34:44 > 0:34:47- Oh, God.- Mm, nice.- You want to have a bit of every element, don't you?
0:34:47 > 0:34:50Yeah, you want jelly on it, and did you get a strawberry?
0:34:50 > 0:34:53Mm-mm. Thank you. Well, there is one... Oh, thank you.
0:34:53 > 0:34:55And did you get the rose water coming out of it?
0:34:55 > 0:34:57I do get the rose water. Yeah.
0:34:57 > 0:34:59Oh, my God, I really do, that's amazing.
0:34:59 > 0:35:01It comes through because it's nice, lovely rose water.
0:35:01 > 0:35:05- Hundreds of roses gave their lives for that, so I'd hope so.- Mm.
0:35:05 > 0:35:08So, what will we be cooking for Hattie at the end of the show?
0:35:08 > 0:35:12Will it be food heaven, lamb koftas, specimen style?
0:35:12 > 0:35:15The lamb is mixed with garlic, chilli, mace, cumin, fennel,
0:35:15 > 0:35:18plenty of red onions, shaped into kebabs, chargrilled,
0:35:18 > 0:35:21served with spiced up brown sauce and a cucumber salad.
0:35:21 > 0:35:22Or food hell, Hattie?
0:35:22 > 0:35:24But I think you should try that, actually,
0:35:24 > 0:35:27- because it's different to what you probably had.- Yeah.
0:35:27 > 0:35:28It's sweet and sour chicken,
0:35:28 > 0:35:30and the chicken is fried in a spicy batter,
0:35:30 > 0:35:34and then to add to the sauce we've got pineapple, peppers,
0:35:34 > 0:35:37onion, spring onion, tomato ketchup, bit of chicken stock,
0:35:37 > 0:35:39and cornstarch to finish it off.
0:35:39 > 0:35:42- Sounds very good.- How do you like that?- Yeah, I'm very tempted.
0:35:42 > 0:35:45Right, let's go exploring China with Ching.
0:35:45 > 0:35:48She's left Ken in his hotel room this week to visit an organic
0:35:48 > 0:35:51pig farmer near the city of Chengdu.
0:35:51 > 0:35:52She's cooking for them.
0:35:52 > 0:35:56It's fair to say they are a pretty tough crowd to please. Take a look.
0:36:04 > 0:36:06The climate might be damp here,
0:36:06 > 0:36:10but it's contributed to the area around Chengdu being so fertile
0:36:10 > 0:36:13that Sichuan is known in China as the land of abundance.
0:36:16 > 0:36:17But it's not only crops -
0:36:17 > 0:36:20it also supplies over half the country's pork.
0:36:21 > 0:36:23My dad kept pigs when I was growing up,
0:36:23 > 0:36:26so I'm looking forward to visiting a local pig farmer.
0:36:27 > 0:36:30I'm hoping to try my hand at some traditional pork dishes.
0:36:34 > 0:36:37Mr Peng is different to most farmers in the region,
0:36:38 > 0:36:40because his pigs are organic.
0:36:46 > 0:36:49Nearly three-quarters of all the meat eaten in China is pork.
0:36:51 > 0:36:54To the Chinese, pigs symbolise virility, and traditionally
0:36:54 > 0:36:58they've always been an important part of everyday life.
0:36:58 > 0:37:00Wow, they're really hungry.
0:37:00 > 0:37:02Hello, piggy.
0:37:02 > 0:37:05And, although the Chinese eat every part of the pig,
0:37:05 > 0:37:08they still get through nearly two million every day.
0:37:11 > 0:37:14With so much pressure to churn out pork,
0:37:14 > 0:37:16organic farming has not been a priority,
0:37:16 > 0:37:20so I'm happy to discover Mr Peng is obsessive about his pigs' wellbeing.
0:37:22 > 0:37:24He produces and mixes his own feed,
0:37:24 > 0:37:27and has a radical and unusual approach to their health.
0:37:35 > 0:37:37This is all Chinese medicine herbs.
0:37:39 > 0:37:41I still can't believe they eat so well.
0:37:44 > 0:37:47Mr Peng's business started slowly, but in the last five years, due to
0:37:47 > 0:37:50food safety scares and the expanding middle class,
0:37:50 > 0:37:53the demand for organic food has quadrupled.
0:38:03 > 0:38:08He's invited me to his house to meet his wife, and to have some supper.
0:38:08 > 0:38:11In return, I've offered to cook a dish for them.
0:38:11 > 0:38:12From all the activity,
0:38:12 > 0:38:16it looks like I'm in for more than the simple supper I was expecting.
0:38:16 > 0:38:18With typical Chinese hospitality,
0:38:18 > 0:38:22Mrs Peng is preparing us a feast using every part of the pig.
0:38:26 > 0:38:29She said, "This is like a bridge. A bridge pork rib."
0:38:29 > 0:38:32It's a really wonderful way of steaming here.
0:38:32 > 0:38:34You just put water in the base,
0:38:34 > 0:38:37and then put a plate over the top.
0:38:38 > 0:38:40Their woks look amazing!
0:38:57 > 0:38:58For her next dish,
0:38:58 > 0:39:02Mrs Peng is making another local speciality - cherry pork, made with
0:39:02 > 0:39:06soy sauce, and a mix of caramelised sugar and a touch of vinegar.
0:39:21 > 0:39:25Oh, it's juicy, and really tender, and very sweet.
0:39:29 > 0:39:32'I'm planning to cook my hosts a dish using more of that
0:39:32 > 0:39:36'delicious pork belly - a Sichuan classic called twice-cooked pork.'
0:39:47 > 0:39:51'Mr and Mrs Peng are clearly very particular about their food,
0:39:51 > 0:39:52'and they both seem concerned that
0:39:52 > 0:39:55'I won't stick to the traditional recipe.'
0:40:16 > 0:40:19The light is used for seasoning, for saltiness,
0:40:19 > 0:40:21and then the dark is used for colour, to caramel it.
0:40:21 > 0:40:25Now, there are so many different variations.
0:40:25 > 0:40:29She likes to use the loutol, which is the dark soy sauce,
0:40:29 > 0:40:34but I like to mix a little bit, the light and the dark.
0:40:34 > 0:40:38'For my version of the dish, I'm starting with fermented black beans,
0:40:38 > 0:40:41'mixing them with chilli bean paste and frying the mixture in hot oil.'
0:40:41 > 0:40:44Mix together.
0:40:44 > 0:40:47'Twice-cooked pork is essentially a stir-fry dish, using slices
0:40:47 > 0:40:51'of pork belly that have already been boiled for half an hour.'
0:40:53 > 0:40:56And I'm just going to add a little bit of the dark soy sauce.
0:40:58 > 0:41:00And then a little bit of the light, as well.
0:41:03 > 0:41:04Little bit of sugar.
0:41:05 > 0:41:07'The last ingredient in, as they only need a minute or so,
0:41:07 > 0:41:09'are the spring onions.'
0:41:14 > 0:41:16I hope they're going to enjoy this.
0:41:30 > 0:41:32He's so proud of, you know,
0:41:32 > 0:41:36the Sichuan classic, classic hui guo rou.
0:41:36 > 0:41:38This isn't even good enough for him.
0:42:04 > 0:42:09He said, "It's OK, it's salty, but it's not the real thing."
0:42:09 > 0:42:12But Mrs Peng, she said it's good.
0:42:14 > 0:42:18Mrs Peng has made us so many classic Sichuan Pork dishes,
0:42:18 > 0:42:20each using a different cooking method.
0:42:22 > 0:42:25Doesn't it look amazing, all the dishes together?
0:42:35 > 0:42:37Dressing on this pigsa is really good.
0:42:38 > 0:42:39It's very crunchy.
0:42:41 > 0:42:42Cartilege-y.
0:42:44 > 0:42:45But good.
0:42:48 > 0:42:50This is Mr Peng's daughter.
0:42:50 > 0:42:53Actually, I'm going to ask her what she thinks of my hui guo rou,
0:42:53 > 0:42:55my twice-cooked pork.
0:43:01 > 0:43:04She said it's good. It's got good taste.
0:43:04 > 0:43:06At least someone likes it.
0:43:12 > 0:43:15Hattie, I know we made a mean trifle, and I know you're
0:43:15 > 0:43:17eating for two, but really, that is a joke, isn't it?
0:43:17 > 0:43:19I know, I couldn't help myself.
0:43:19 > 0:43:22- All that trifle!- All of it. - Still to come this morning -
0:43:22 > 0:43:25James Martin is showing off his pastry skills.
0:43:25 > 0:43:28He's at home, making a luxurious-looking lemon tart,
0:43:28 > 0:43:31which is served with creme fraiche and a little icing sugar.
0:43:31 > 0:43:33Stunning.
0:43:33 > 0:43:34And there's no omelette-making today,
0:43:34 > 0:43:37but we're challenging in a different way.
0:43:37 > 0:43:42Yes - we'll be playing a Saturday kitchen version of Spin The Bottle.
0:43:42 > 0:43:45And - will Hattie be facing food heaven, or food hell?
0:43:45 > 0:43:47- Spicy koftas... - Or will it be food hell?
0:43:47 > 0:43:50Sweet and sour chicken with extra pineapple.
0:43:50 > 0:43:53You can see what she ends up at the end of the show.
0:43:53 > 0:43:56Right, Cyrus, it's my turn to cook with Selin, and you go and sit down.
0:43:56 > 0:43:59So, what can I do for you?
0:43:59 > 0:44:02Well, you're going to start off by making a lovely gazpacho
0:44:02 > 0:44:04- for me, please. - OK.
0:44:04 > 0:44:07But, just before that, we're going to toast off some spices.
0:44:07 > 0:44:10- I'm comfortable with this.- Very comfortable with that, I'm sure.
0:44:10 > 0:44:12So what have we got in here?
0:44:12 > 0:44:15We've got some fennel seeds and some cumin seeds,
0:44:15 > 0:44:20so just going to lightly toast those and then we'll grind those up.
0:44:20 > 0:44:22And I'm just going to cut up this bread here.
0:44:22 > 0:44:25We've got a lovely loaf of Turkish bread,
0:44:25 > 0:44:28and we are going to just make this into some crostini.
0:44:28 > 0:44:31Crostini. And if you didn't have traditional Turkish bread,
0:44:31 > 0:44:32could you use something else?
0:44:32 > 0:44:35You can use anything. A nice white crusty loaf,
0:44:35 > 0:44:38- I think is best.- And you say this is based on a street food?
0:44:38 > 0:44:43Yeah, called balik ekmek, and what they would normally do is
0:44:43 > 0:44:46you'd literally probably get half one of these,
0:44:46 > 0:44:48like that, and then slit that open,
0:44:48 > 0:44:53and do a lovely grilled mackerel with a nice salad in there,
0:44:53 > 0:44:56very similar to what we're doing, but mine is slightly more...
0:44:56 > 0:45:00- Refined?- Yeah, slightly just more complicated.
0:45:00 > 0:45:01- Just a little.- Superb.
0:45:01 > 0:45:03This has got a lovely aroma coming out of it. Do you want it to
0:45:03 > 0:45:06- change colour, or... - What have you got in the pan, Chef?
0:45:06 > 0:45:08We've got fennel seeds and cumin seeds, Chef.
0:45:08 > 0:45:11- And there's something there I've not used before.- What's that?
0:45:11 > 0:45:12Pul biber?
0:45:12 > 0:45:14- Pul biber.- Pul biber.
0:45:14 > 0:45:17Pul biber, yeah, red chilli flakes, also known as aleppo chilli.
0:45:17 > 0:45:20- Cos I tried that, and it's really fruity.- Yeah, yeah.
0:45:20 > 0:45:23- It's got the heat, but it's really fruity.- Yeah, really fruity.
0:45:23 > 0:45:25So just going to put a little bit of salt on these and
0:45:25 > 0:45:29- a little drizzle of olive oil, and pop them into the oven.- OK.
0:45:29 > 0:45:33And then once I've toasted the fennel and the cumin seeds...
0:45:35 > 0:45:38- Yeah, if you could just grind those up for me.- Is that OK?
0:45:38 > 0:45:40- Yep, that's great.- Perfect.
0:45:42 > 0:45:47- And then...- Is this on your menu, Selin?- It is on the menu, yeah.
0:45:47 > 0:45:50- Just put it on recently. - Is it quite popular?
0:45:50 > 0:45:53Er, yeah. It's going down really well so far, yeah.
0:45:53 > 0:45:56And are you serving it with half of bread, and mackerel in the middle?
0:45:56 > 0:45:57No.
0:45:57 > 0:46:00See, our food is all about sharing plates, so I think if I gave someone
0:46:00 > 0:46:05half a loaf of bread, they're going to be full up quite quickly. Yeah.
0:46:05 > 0:46:08Mackerel's one of my favourite fishes. It's just lovely.
0:46:08 > 0:46:10Yeah, me, too. Me too.
0:46:10 > 0:46:13The only thing about mackerel is it's got to be really fresh, Chef.
0:46:13 > 0:46:14- Yeah.- Yeah, it's an oily fish,
0:46:14 > 0:46:16and that's one of the ones you have to have super...
0:46:16 > 0:46:19- Oily fish tends to go off very quickly.- Spanking.
0:46:19 > 0:46:21So what do you look for, in a good fish?
0:46:21 > 0:46:23You're buying a whole fish in the market.
0:46:23 > 0:46:27Nice firm body, bright eyes, bright gills.
0:46:27 > 0:46:28But if you've got a good fishmonger,
0:46:28 > 0:46:31you don't really need to check, it'll come in crisp.
0:46:31 > 0:46:33Are you happy with your fishmonger? Always good gear?
0:46:33 > 0:46:35Yeah, yeah, yeah. Really happy, actually.
0:46:35 > 0:46:38- Run your finger over it. - OK, so, is that fine enough for you?
0:46:38 > 0:46:41- Yes, that's perfect. So if you just pop that in there.- Pop it in there.
0:46:41 > 0:46:42That's it.
0:46:42 > 0:46:45And then, if you can just take the tomatoes, pepper,
0:46:45 > 0:46:48- peel the cucumber, bit of garlic. - A wee gazpacho.
0:46:48 > 0:46:50Whizz that all up,
0:46:50 > 0:46:53- and you can take a bit of that bread from there as well.- OK.
0:46:54 > 0:46:59- So we've got the fennel seeds, cumin, and the pul biber.- Mm-hm.
0:46:59 > 0:47:00Mix that all together.
0:47:01 > 0:47:05- And we're just putting the flesh side of the mackerel into that.- OK.
0:47:07 > 0:47:09And did you put any salt in the mixture? No?
0:47:09 > 0:47:12No salt in the mix, I'm going to season it while it's in the pan.
0:47:12 > 0:47:14Brilliant.
0:47:14 > 0:47:16What are you working on apart from the new restaurant?
0:47:16 > 0:47:19Cos it's busy, it's got great reviews. What else are you doing?
0:47:19 > 0:47:25- I am... I've just sort of been writing a book, actually.- Ah.
0:47:25 > 0:47:26That's what I've been doing.
0:47:26 > 0:47:29Yeah, so, it's going to be The Oklava Cookbook,
0:47:29 > 0:47:31so we're going to have...
0:47:31 > 0:47:35I'm just going to grab another knife here.
0:47:35 > 0:47:37So we're going to have restaurant recipes,
0:47:37 > 0:47:43but also sort of recipes that have been inspired by my mum's cooking
0:47:43 > 0:47:48and my grandmother's cooking, so real nice home-style dishes as well.
0:47:48 > 0:47:51So I've got a medium hot pan here, I'm going to pop in the mackerel.
0:47:51 > 0:47:54I'm only putting the spices on the flesh side,
0:47:54 > 0:47:57because I'm mostly going to cook this through on the skin side,
0:47:57 > 0:48:00so we get the skin nice and crispy,
0:48:00 > 0:48:03- but without burning the spices... - And then flip it over last minute?
0:48:03 > 0:48:05Yeah, flip it over last minute.
0:48:05 > 0:48:07It's got a mind of its own.
0:48:07 > 0:48:10MIXER WHIRRING
0:48:15 > 0:48:17So it helps with mackerel,
0:48:17 > 0:48:20especially when you take those bones out from the middle...
0:48:20 > 0:48:23..to just put a bit of pressure down on it while it's in the pan,
0:48:23 > 0:48:25so you keep it nice and flat.
0:48:25 > 0:48:27I normally put a plate or a pan on top.
0:48:27 > 0:48:28Yeah, you could do that as well.
0:48:28 > 0:48:30Where do you get your ideas from?
0:48:30 > 0:48:33Is it always from home cooking, trips abroad, books,
0:48:33 > 0:48:34bit of everything?
0:48:34 > 0:48:36It's a little bit of everything, to be honest with you.
0:48:36 > 0:48:40I think once I started writing the book, I realised how much
0:48:40 > 0:48:44inspiration I actually take from my mum and my grandmother,
0:48:44 > 0:48:48and realised how much I was thinking of these really
0:48:48 > 0:48:50small things, it might be a dressing or
0:48:50 > 0:48:52a small element of something that they made.
0:48:52 > 0:48:56I find that really inspirational when I developed that into
0:48:56 > 0:48:57the way that I cook now.
0:48:57 > 0:49:00I've also got a little bit here of chilli butter, so this is
0:49:00 > 0:49:04just the nut-brown butter, and then we put some more of that...
0:49:04 > 0:49:07Strain that off, the butter, and then its pul biber again,
0:49:07 > 0:49:11in there, and a little bit of olive oil at the end.
0:49:11 > 0:49:14Pul biber, I just love that word, it's great.
0:49:15 > 0:49:17And it tastes brilliant as well.
0:49:18 > 0:49:20So, traditionally,
0:49:20 > 0:49:23when you have this along the bridge in Istanbul, you'd get...
0:49:24 > 0:49:27- Sometimes you get a glass of pickles.- OK.
0:49:27 > 0:49:31Radishes and peppers, cauliflower, carrots,
0:49:31 > 0:49:32all sorts in there,
0:49:32 > 0:49:36and it's topped with what's known as salgam, which is turnip juice.
0:49:36 > 0:49:40Sounds a bit odd, but it makes really delicious salad dressings,
0:49:40 > 0:49:43and they use it a lot in pickles as well.
0:49:45 > 0:49:47I like plenty, plenty of parsley in this,
0:49:47 > 0:49:51- and then we've got a bit of olive oil.- Would you like me to mix that?
0:49:51 > 0:49:52Yeah, give that a mix.
0:49:52 > 0:49:56- Smells so fresh, doesn't it? - I think we're nearly there.
0:49:57 > 0:49:59Done that one...
0:49:59 > 0:50:02Forgot I was on telly, I was just going to use my fingers.
0:50:05 > 0:50:08OK, would you like this plated centre of the plate, or...?
0:50:08 > 0:50:12- No, we're going to kind of layer it up.- OK.
0:50:12 > 0:50:15So the mackerel, we can see, is pretty much cooked through there,
0:50:15 > 0:50:17so I'm just going to take it off the heat.
0:50:17 > 0:50:20And just flip it over, just to finish it.
0:50:20 > 0:50:22Smells wonderful, eh?
0:50:23 > 0:50:26So, we've got a little bit of... This is black olive paste,
0:50:26 > 0:50:31- eaten at breakfast time as a spread, or...- So just like a tapenade?
0:50:31 > 0:50:34Yeah, exactly. But literally just black olive.
0:50:34 > 0:50:37- No anchovy in it, or...? - No anchovy, no, nothing else.
0:50:39 > 0:50:40And then we've got our...
0:50:42 > 0:50:45..lovely crostini here, so I'm just going to take a bit of this,
0:50:45 > 0:50:46cos it could get a bit messy.
0:50:52 > 0:50:54- Now I'll just dip that in there... - Mm-hm.
0:50:54 > 0:50:56..so it's nice, cos you'll have the bit of crunch...
0:50:56 > 0:50:58And it's softening up, yeah.
0:50:58 > 0:51:01- Soften up and soak up all that lovely flavour, yeah.- Love it.
0:51:02 > 0:51:04Do one of those there.
0:51:05 > 0:51:07Another one.
0:51:07 > 0:51:11- Oh.- She cut it with a fork and a knife.- That's a crispy crostini.
0:51:13 > 0:51:14- Lovely.- OK.
0:51:14 > 0:51:18- Nice toasted bread, soaked in that, would taste really good.- Mm.
0:51:18 > 0:51:22- This is like a sketch show, isn't it?- Yeah.- Sketch show.
0:51:22 > 0:51:25- There, we're just going to do a little bit of Nigella seeds.- Mm-hm.
0:51:25 > 0:51:28Which adds a really nice element.
0:51:28 > 0:51:31- A few of these pickled chillies. - And here's your radishes.
0:51:37 > 0:51:38Get rid of that.
0:51:41 > 0:51:44Cool. Throw that on salad, and then we'll take...
0:51:47 > 0:51:48..a bit of this mackerel
0:51:53 > 0:51:55Pop that on there.
0:51:55 > 0:51:57Just take a little bit of this chilli butter,
0:51:57 > 0:51:59which just gives a nice richness to it.
0:52:02 > 0:52:03Fabby.
0:52:04 > 0:52:08So this is definitely one to get a little bit messy with.
0:52:09 > 0:52:13- OK.- There we go. - So, what have we got there, then?
0:52:13 > 0:52:15There is my take on balik ekmek,
0:52:15 > 0:52:19which is a mackerel sandwich with tomato salad and black olive.
0:52:23 > 0:52:25- There we go.- Wow.
0:52:25 > 0:52:28- Look at that.- Oh, my God. - You are in heaven today, aren't you?
0:52:28 > 0:52:30I really am!
0:52:30 > 0:52:34- Let's do one from this side. - There's so many different bits.
0:52:34 > 0:52:35There you can go.
0:52:35 > 0:52:37It's the colours that are so amazing, aren't they?
0:52:37 > 0:52:40- Just smells so fresh as well. - It really does.- Yeah, go for it.
0:52:40 > 0:52:42Right, we need something to drink with this,
0:52:42 > 0:52:46so let's see what Olly Smith has chosen to go with Selin's mackerel.
0:53:19 > 0:53:21With Selin's magical mackerel,
0:53:21 > 0:53:25you might be tempted by a bright white wine from the seaside,
0:53:25 > 0:53:28such as this picpoul de pinet from the south of France.
0:53:28 > 0:53:30It's electrifyingly zesty.
0:53:30 > 0:53:34However, the fruity salad is making me think pink,
0:53:34 > 0:53:37so I'm selecting a wine that's a little off the beaten track.
0:53:37 > 0:53:42Meet Sevilen R rose. Turkish delight.
0:53:42 > 0:53:45This wine comes from Turkey, a country whose history with
0:53:45 > 0:53:48winemaking stretches back thousands of years.
0:53:48 > 0:53:52There's intriguing potential, both with local grape varieties,
0:53:52 > 0:53:54and international ones, and this one has both.
0:53:54 > 0:53:57You've got local fruity kalecik karasi, and also a bit of
0:53:57 > 0:54:02spicy Shiraz, and what that gives you is a wine that really resonates.
0:54:02 > 0:54:05It feels like a rock star riffing on a stick of rhubarb.
0:54:07 > 0:54:10Oh, that's just a summary of summertime.
0:54:10 > 0:54:14The oily fish itself needs a bit of zest and zing to cut through,
0:54:14 > 0:54:17and this wine's got the perfect bright edge for the job.
0:54:17 > 0:54:20You've also got the pomegranate molasses in the recipe,
0:54:20 > 0:54:22and that gives depth, it boosts things.
0:54:22 > 0:54:25It's the fruity character of this prime pink
0:54:25 > 0:54:27that's spot on to resonate.
0:54:27 > 0:54:31And finally, the salad with the tomato and pepper.
0:54:31 > 0:54:33You really need a wine that's all about freshness,
0:54:33 > 0:54:37and this one - it just couldn't be more suitably summery.
0:54:37 > 0:54:41Selin, here's to your magnificent mackerel sandwich. Cheers!
0:54:43 > 0:54:46- That's lovely. Very strawberry again.- It's nice.
0:54:46 > 0:54:48- Lovely. - It's got a real kick to it.
0:54:49 > 0:54:53But the mackerel, the salad, the bread - yeah, it just works.
0:54:53 > 0:54:56- The rose goes absolutely perfect.- Do you think it'll go with your dish?
0:54:56 > 0:54:59- Yeah, this works really well, actually. Perfect.- Rose goes well.
0:54:59 > 0:55:02It's like a taste of summer, or being by the sea, isn't it?
0:55:02 > 0:55:05You'd think it'd be struggling against all the spiciness and
0:55:05 > 0:55:08the oily fish, but it's perfect. It just works really well.
0:55:08 > 0:55:11It's almost got, like, a higher alcohol content to deal with that
0:55:11 > 0:55:14- as well, I think.- Mm.- What do you think of the bottle, Chef?
0:55:14 > 0:55:15It's very trendy, it's different.
0:55:15 > 0:55:18- You wouldn't think it's a wine bottle.- It's like a syrup bottle.
0:55:18 > 0:55:19Looks like a vodka bottle.
0:55:19 > 0:55:22Right, let's get a taste of Britain from Brian Turner
0:55:22 > 0:55:23and Janet Sreet-Porter.
0:55:23 > 0:55:26They're in Suffolk, and they've got a tasty summertime dessert
0:55:26 > 0:55:28for you, but this one's all about gooseberries.
0:55:37 > 0:55:41Well, Brian, here we are, on a quayside just outside Orford,
0:55:41 > 0:55:44on the beautiful Suffolk coastline.
0:55:44 > 0:55:47And over there is Orfordness,
0:55:47 > 0:55:50and the sea used to flood right up to the castle over there,
0:55:50 > 0:55:54so all this marshland's been drained and used for farming.
0:55:55 > 0:55:59And there's acres of arable land round here, great meat,
0:55:59 > 0:56:01Sutton, who has very famous poultry, and, of course,
0:56:01 > 0:56:04look at the coastline - bags of fresh fish.
0:56:04 > 0:56:07But there's a young lady chef who has a fantastic restaurant
0:56:07 > 0:56:09that does really local produce,
0:56:09 > 0:56:11and makes a fantastic success of it.
0:56:11 > 0:56:13'Before we set off on a hike up the coast, I think we should
0:56:13 > 0:56:17'check out a farm where they only sell their produce locally.
0:56:17 > 0:56:19'It would be good to get our hands on some.'
0:56:19 > 0:56:21Well, I've brought you here to High House Farm.
0:56:21 > 0:56:25It's a fruit farm, fantastic soft fruit at this time of year,
0:56:25 > 0:56:28so I'm sure we're going to find just the fruit we need.
0:56:28 > 0:56:31Piers and Suvi Pool took over the farm from his father,
0:56:31 > 0:56:34who'd been a Japanese prisoner of war.
0:56:34 > 0:56:35A friend in the prison camp
0:56:35 > 0:56:39told him stories of working in the Kent orchards.
0:56:39 > 0:56:42Inspired by these stories, he started High House Farm,
0:56:42 > 0:56:47which was eventually handed over to Piers and Suvi in the year 2000.
0:56:47 > 0:56:49- Hi there.- Hello, Janet. Hello, Brian.- Hi, Piers. You all right?
0:56:49 > 0:56:51- Yes, thanks, and you? - Good man, yep.
0:56:51 > 0:56:55So here we are at the gooseberries, and here's my wife, Suvi,
0:56:55 > 0:56:58who is expertly picking some.
0:56:58 > 0:57:03- Hi, Suvi.- Hi, Janet.- No, don't take your glove off. Hiya.
0:57:03 > 0:57:05It's a gooseberry picker's best armour, this.
0:57:05 > 0:57:09So, how do you judge when gooseberries are ripe?
0:57:09 > 0:57:11Well, really, these are green gooseberries,
0:57:11 > 0:57:16so you can't tell, really, by colour, so we basically go on size,
0:57:16 > 0:57:19and as you can see, these have sized up quite nicely.
0:57:19 > 0:57:22Right, yeah. I'm going to actually cook some of these and make
0:57:22 > 0:57:25- a nice dessert.- Lovely.- Come on. Are you staying there, or come in?
0:57:25 > 0:57:26I'm staying, I'm talking to Suvi.
0:57:26 > 0:57:29Yeah, let's have a little chat, you know? Something...
0:57:29 > 0:57:31Oh, there's some good ones, Janet. You've missed a few there.
0:57:31 > 0:57:32They're beauties.
0:57:33 > 0:57:36I do think these goosegogs are absolutely at their best,
0:57:36 > 0:57:40so I'm going to make a really simple summer dish -
0:57:40 > 0:57:43gooseberry fool with ginger biscuits.
0:57:43 > 0:57:44Do you like a fool, Janet?
0:57:44 > 0:57:48Luckily I do, Brian, and I love a ginger biscuit.
0:57:50 > 0:57:53- These are made in Suffolk, so they're local stuff.- Right.
0:57:53 > 0:57:56So you're cutting your gooseberries in half before you cook them?
0:57:56 > 0:57:58I'll cut them in half, yes. I just think they cook nicer.
0:57:58 > 0:58:00We want them to hold a bit of shape,
0:58:00 > 0:58:02but we don't want them too big lumps.
0:58:02 > 0:58:05- You don't want them to explode. - No, exactly right.
0:58:05 > 0:58:07OK dokie, right, let's get this pan on here.
0:58:08 > 0:58:10- Going to put those in. - Yeah.
0:58:12 > 0:58:14With about four tablespoons of sugar.
0:58:16 > 0:58:19OK? And you do need a good bit of sugar in this.
0:58:19 > 0:58:22However, don't put too much in there.
0:58:22 > 0:58:23You can correct it later, can't you?
0:58:23 > 0:58:27You can, but look what we found - elderflower cordial.
0:58:27 > 0:58:28Local stuff.
0:58:28 > 0:58:31It's really good, so it's got that lovely little citric flavour
0:58:31 > 0:58:34at the back there, so I'm going to put that in there.
0:58:34 > 0:58:37Once again, you can always add a little bit more,
0:58:37 > 0:58:40and just let it cook nicely away, till it starts to fall.
0:58:40 > 0:58:43I've got some here, look, the colour's changed
0:58:43 > 0:58:46but when I say fall, they started to lose their shape,
0:58:46 > 0:58:48but they've still kept some of the shape,
0:58:48 > 0:58:50and actually if you taste these, these taste lovely.
0:58:50 > 0:58:54The sugar and the elderflower is fantastic.
0:58:54 > 0:58:56Half of them, I've put through a blitzing machine,
0:58:56 > 0:58:58so we take these over here.
0:58:58 > 0:59:00I'm going to take about three of these biscuits,
0:59:00 > 0:59:04and I'm just going to break them up into chunks.
0:59:04 > 0:59:06Not too big, but likewise not too small.
0:59:06 > 0:59:08They're going to soak up some of the juice,
0:59:08 > 0:59:12but they're also going to give out a bit of that ginger flavour.
0:59:12 > 0:59:14We'll take these, and we're just going to...
0:59:14 > 0:59:15Don't put too much in here.
0:59:15 > 0:59:18I just want flavour, and I also want a bit of texture,
0:59:18 > 0:59:21so it's got that little bit of bite to it.
0:59:22 > 0:59:25That's probably about right.
0:59:25 > 0:59:29Going to make a couple of portions up here. We take this,
0:59:29 > 0:59:33put the mixture in the bottom. Let's just put a little bit more in there.
0:59:35 > 0:59:38Lovely. Now, you want to whip the cream.
0:59:39 > 0:59:44Just a little bit of sugar helps it whip up.
0:59:44 > 0:59:46Once again, you can add a bit more if you like,
0:59:46 > 0:59:47but it does take a little while,
0:59:47 > 0:59:51so what you need to do now is put some of the elderflower cordial
0:59:51 > 0:59:54in there, and hopefully, because of its acidity,
0:59:54 > 0:59:57it'll actually start to help us set up our cream.
0:59:58 > 1:00:01- See, look, it's starting to thicken now.- Yeah.
1:00:01 > 1:00:03That's what we want. Just a wee bit more.
1:00:04 > 1:00:06- Grand. - Oh, I didn't know that.
1:00:08 > 1:00:11- Was that double or single cream you started off with?- Double cream.
1:00:11 > 1:00:13I always use double cream,
1:00:13 > 1:00:16it's got twice the amount of fat in it, which is perfect.
1:00:16 > 1:00:19- 'Course you do, Brian.- Well, I'm amazed you asked the question.
1:00:19 > 1:00:22OK, now, this is half of the mixture we had here,
1:00:22 > 1:00:26put through the blitz machine, and I think once again the trick here...
1:00:26 > 1:00:29Treat it like an old-fashioned raspberry ripple
1:00:29 > 1:00:35- don't have it completely a puree of gooseberries and cream, so now...
1:00:40 > 1:00:43- HE WHISTLES - Careful, Chef.
1:00:43 > 1:00:44Don't put too much in.
1:00:48 > 1:00:53I've got ginger biscuits here, and they've been in the machine, OK?
1:00:53 > 1:00:57Just quickly... Love this, they get really nice and fine.
1:00:57 > 1:00:58All I want to do now...
1:00:59 > 1:01:01..is just pour them over the top,
1:01:01 > 1:01:04and now comes the really dangerous part.
1:01:05 > 1:01:08These are elderflowers. Take a nice bit there.
1:01:08 > 1:01:10I say it's dangerous, because I'm going to pour this
1:01:10 > 1:01:14icing sugar over it, and it's going to land most of it on your sweater.
1:01:14 > 1:01:17- Yeah.- And that's dangerous for me, so I'm just going to go...
1:01:17 > 1:01:19Oh, wind's blowing the other way now!
1:01:20 > 1:01:23Just that little bit over there, lovely.
1:01:23 > 1:01:26And sit that on top.
1:01:26 > 1:01:30And there you have it. A gooseberry fool, with a hint of ginger.
1:01:32 > 1:01:33Brilliant.
1:01:35 > 1:01:39- Can I ask Piers and Suvi to taste some?- Please, yeah.- Come on in!
1:01:39 > 1:01:42- You grew them.- You have that. Looks delicious.
1:01:42 > 1:01:45Thank you, that looks fantastic. There's a spoon there.
1:01:45 > 1:01:49Right down to that lovely fruit, there. Right.
1:01:52 > 1:01:56- Oh, that's delicious.- I'm going to go for it now.- That's a good man.
1:01:56 > 1:01:58- That's really good. - I don't like it to set too much.
1:01:58 > 1:02:01Sometimes, people over-whip the cream, and then the fruit gets...
1:02:01 > 1:02:02Fantastic, isn't it?
1:02:02 > 1:02:04- Mm. He's done a lovely job. - Really good.
1:02:04 > 1:02:07Well, it pains me to say it, Brian, but you've done it again.
1:02:07 > 1:02:08It's delicious.
1:02:13 > 1:02:16Thank you, Brian. Right, it's time for our chefs to face
1:02:16 > 1:02:19a new challenge that we are calling Spin The Bottle.
1:02:19 > 1:02:22When I heard that, Chef, I brushed my teeth!
1:02:22 > 1:02:25Each chef has been given the same main ingredient,
1:02:25 > 1:02:28which today is a lovely piece of tuna.
1:02:28 > 1:02:31And on the table, there's four trays containing
1:02:31 > 1:02:34a selection of other ingredients that naturally go well together.
1:02:34 > 1:02:36So, you have yellow.
1:02:36 > 1:02:40We've got some pasta, we've got lime, we've got quails' eggs,
1:02:40 > 1:02:42we've got some clams. And we have green.
1:02:42 > 1:02:44Green has got a papaya and a mango,
1:02:44 > 1:02:48a little bit of an Oriental feel, and some glass noodles there.
1:02:48 > 1:02:50And then we have the red.
1:02:50 > 1:02:55In the red, we've got some edamame beans, we've got some wasabi peas.
1:02:55 > 1:02:59Some rice. So you know where that comes from then.
1:02:59 > 1:03:03And then we have blue. Lots of vegetables. Very British.
1:03:03 > 1:03:06So you've got new potatoes, we've got some corn,
1:03:06 > 1:03:10we've got shallots, carrot, cabbage, radish. You name it, we've got it.
1:03:10 > 1:03:12And some lovely pea shoots too.
1:03:12 > 1:03:16The chefs will spin a wine bottle to decide which tray they end up with.
1:03:16 > 1:03:18And they then will both have to construct a delicious,
1:03:18 > 1:03:21tasty plate of food for Hattie to try.
1:03:21 > 1:03:24As if she hasn't had enough food today!
1:03:24 > 1:03:27There's a special golden bottle for a prize dish that she thinks
1:03:27 > 1:03:30is best. You'll not get another one of them.
1:03:30 > 1:03:35- Selin, would you like to go first and spin the bottle, please?- Yes.
1:03:36 > 1:03:38No pressure.
1:03:39 > 1:03:42- Aha!- Ooh!
1:03:42 > 1:03:44Dan. It's your turn.
1:03:47 > 1:03:50Oh, clever man, that. Ah-ha-ha.
1:03:51 > 1:03:56All right. OK. So, Selin's got green, Dan's got blue. OK, chefs.
1:03:56 > 1:03:58Let's go.
1:03:58 > 1:04:00That's the two bits of tuna.
1:04:00 > 1:04:04Right, I'm going to do something along the lines of glass
1:04:04 > 1:04:06noodles with a peanut and palm sugar dressing.
1:04:06 > 1:04:09And we'll do a mango and papaya salsa.
1:04:09 > 1:04:12And a bit of bok choy and some of these green beans just
1:04:12 > 1:04:16- blanched into the salad. A bit of chilli.- A nice salad once again.
1:04:16 > 1:04:18I'm pretty much going to use everything. Get rid of that.
1:04:18 > 1:04:21So, Dan, what are you up to? What are you making?
1:04:21 > 1:04:24I'm just figuring it out. I'm just going to cut the tuna
1:04:24 > 1:04:27so I can sear it all the way round, get some nice colour on it.
1:04:27 > 1:04:30The great thing about all of this is you don't need to do much to it.
1:04:30 > 1:04:33- Blend some of these peanuts. - Shall I get rid of the palm sugar?
1:04:33 > 1:04:37- Yes, please.- I'll take three of these.- And some of these lovely...
1:04:37 > 1:04:39OK, I'll get rid of that.
1:04:39 > 1:04:42- Madam, would you like a cup of tea? - Oh, thank you so much.
1:04:42 > 1:04:44While you're relaxing and enjoying all the fun.
1:04:44 > 1:04:47Is this the kind of ingredient you use in the restaurant at all?
1:04:47 > 1:04:49- Or do you just try to keep it Mediterranean?- I tend to keep
1:04:49 > 1:04:52it quite sort of Middle Eastern, Mediterranean.
1:04:52 > 1:04:55But I'm used to kind of using this sort of stuff from working
1:04:55 > 1:04:58- with Peter Gordon.- So, what are you planning so far now?
1:04:58 > 1:05:01- Well, I'm going to pepper the tuna. - Yeah.
1:05:01 > 1:05:03- Just get a nice bit of flavour in there.- OK.
1:05:03 > 1:05:05I'm just going to seal that on all four sides around.
1:05:05 > 1:05:09And I'm going to make a pickled walnut mayonnaisey dressing
1:05:09 > 1:05:12- type thing, with no eggs. - You going to use any eggs in that?
1:05:12 > 1:05:14Not allowed to. I don't have any eggs.
1:05:14 > 1:05:17- No, you're not allowed to use them. - Not allowed to use eggs.
1:05:17 > 1:05:20- It's like a dressing. - It's almost like they knew.
1:05:20 > 1:05:23Tell me something, if were one of the chefs there,
1:05:23 > 1:05:25what tray would you have picked?
1:05:25 > 1:05:28Well, I love Japanese food,
1:05:28 > 1:05:32but I wouldn't feel very confident about cooking it.
1:05:32 > 1:05:37- I don't know. I suppose... - Well, they're all very colourful.
1:05:37 > 1:05:40Probably the English or the Spanish, the Mediterranean one.
1:05:40 > 1:05:44And what Dan is doing here, you could easily put together quickly?
1:05:44 > 1:05:48Well, if he showed me what to do first!
1:05:48 > 1:05:51The best thing about all of this sort of spring-summertime
1:05:51 > 1:05:53ingredients is there's not much you can do to it.
1:05:53 > 1:05:56- No, you want to sort of keep it simple.- Cos they're all so good.
1:05:56 > 1:05:58What are we doing?
1:05:58 > 1:06:02We are doing a glass noodle salad with peanut chilli dressing.
1:06:02 > 1:06:06And some coriander in there and we're doing
1:06:06 > 1:06:09a mango and papaya salsa to go on top of that.
1:06:09 > 1:06:11And a nice bit of seared tuna.
1:06:11 > 1:06:14Do you want all that noodle, or half the noodles?
1:06:14 > 1:06:17Maybe, yeah, just half that noodle is probably fine.
1:06:19 > 1:06:22I have to say that peanut dressing...
1:06:27 > 1:06:29- Have you put salt in this? - I have already, yeah.
1:06:29 > 1:06:34So with this, it's just, you know, blanched, fresh vegetables.
1:06:34 > 1:06:37Still warm from the pot. You don't want...
1:06:37 > 1:06:39I don't think you should mess around with stuff like this.
1:06:39 > 1:06:42You don't want to be peeling asparagus and all that.
1:06:42 > 1:06:44Unless it gets towards the end of the season,
1:06:44 > 1:06:47- where it gets really tough.- Right, check the seasoning on that one,
1:06:47 > 1:06:49see if it needs some seasoning in there.
1:06:49 > 1:06:51I will do. That's going to be at the end.
1:06:51 > 1:06:56- Which plate would you like?- Just a nice white plate. That'd be great.
1:06:56 > 1:06:59So quick for potatoes, isn't it?
1:06:59 > 1:07:03- We have a glass noodle salad, with a peanut dressing.- Peanut dressing.
1:07:03 > 1:07:07Which has got a little bit of chilli in there as well and some coriander.
1:07:07 > 1:07:11- Mm.- You want the fire on again?- No, no. It's just the heat of the pan.
1:07:15 > 1:07:16Mind yourself, chef.
1:07:18 > 1:07:20Could pan it probably.
1:07:23 > 1:07:25The tuna piece is about that thick. What did you do?
1:07:25 > 1:07:27- Half a minute on each side?- Yeah.
1:07:28 > 1:07:30- Roughly?- Roughly.
1:07:30 > 1:07:32- Tongs?- Yeah. - Some really fresh herbs.
1:07:35 > 1:07:37Ooh.
1:07:37 > 1:07:39Scatter a few of these.
1:07:39 > 1:07:42Yeah, just gives it a nice sort of kick, you know?
1:07:42 > 1:07:45And you've got some red onion in there as well.
1:07:45 > 1:07:49Red onion and papaya and mango there, yeah.
1:07:49 > 1:07:51Nice dressing of that.
1:07:51 > 1:07:53- Some nice... - Just pop these round the back.
1:07:54 > 1:07:58There we go and then just a bit of this.
1:07:58 > 1:08:00And last but not least...
1:08:04 > 1:08:07There you go. Check it out. How long have you got, Dan?
1:08:07 > 1:08:09I think we're done now.
1:08:09 > 1:08:11- You're done. We're done. - We're done as well.- Brilliant.
1:08:11 > 1:08:14- I'll pop that there.- Look at these!
1:08:14 > 1:08:16How fast was that?
1:08:16 > 1:08:17- Oh, wow!- Just a moment.
1:08:19 > 1:08:22That was a practice run, right? We get to do that again?
1:08:22 > 1:08:25LAUGHTER Let me get you a fork and knife.
1:08:25 > 1:08:29I do feel like Cleopatra here cos I literally haven't done anything!
1:08:29 > 1:08:32- We've cooked it all the way too for you.- Thank you very much.
1:08:32 > 1:08:35In spirit... No, no, no.
1:08:35 > 1:08:37- In spirit, I would... - Let's get it off that.
1:08:37 > 1:08:40- I would love the pink one. - Let's get rid of your cup, madam.
1:08:40 > 1:08:43- Have you had enough tea? - Thank you very much.
1:08:43 > 1:08:45I had plenty, thank you very much.
1:08:45 > 1:08:48Honestly, I want to eat... That's so beautiful.
1:08:48 > 1:08:52- A bit of the fruit as well.- You don't wan to mess it up.- No, I know.
1:08:52 > 1:08:55- Miss omelettes. - LAUGHTER
1:08:55 > 1:08:58Mm!
1:08:58 > 1:08:59- Mm!- Everything good?
1:08:59 > 1:09:01Mm!
1:09:02 > 1:09:04God, that is so surprising!
1:09:04 > 1:09:07- Mm!- So, that's OK?- Mm!
1:09:07 > 1:09:10- That's good.- It's more than OK. - Phew!- Gosh!
1:09:10 > 1:09:13I want to come to me with that one now. This is just torture. Wow.
1:09:17 > 1:09:20- Dan, what's in your one?- It's essentially a British nicoise.- Aha.
1:09:20 > 1:09:23Make sure you get some of the pickled walnuts because
1:09:23 > 1:09:26that's where the really interesting flavour... So yeah.
1:09:26 > 1:09:29The seasonal vegetables, there's not much you need to do to
1:09:29 > 1:09:32them when they're that fresh. Pickled walnut, kind of a dressing,
1:09:32 > 1:09:35emulsified with some rapeseed oil, so nice and buttery and rich.
1:09:35 > 1:09:38- Lots of fresh herbs. Kind of easy to do.- What would you name it?
1:09:38 > 1:09:40Seared tuna... Black pepper...
1:09:40 > 1:09:44Seared tuna with garden vegetables and a pickled walnut dressing.
1:09:44 > 1:09:47- Pickled walnut dressing. - That dressing is beautiful.
1:09:47 > 1:09:50- Please don't make me choose between them!- You have to choose!
1:09:50 > 1:09:53- There's one young lady waiting there.- Oh, God!
1:09:53 > 1:09:56It depends on the weather, your mood.
1:09:56 > 1:09:59He's offered to get you into the restaurant at the busiest time.
1:09:59 > 1:10:021.30!
1:10:02 > 1:10:04- Oh, gosh! - She's offered to cook you...
1:10:04 > 1:10:06It's all for the golden bottle.
1:10:06 > 1:10:08- Oh, God!- It's very heavy.
1:10:08 > 1:10:11- They're both really delicious. - That's yours to give now.
1:10:11 > 1:10:13We won't tell anybody. Whisper to Cyrus.
1:10:13 > 1:10:16Purely because I guess it's something I would never make
1:10:16 > 1:10:19at home and I was so surprised by the flavour, then the noodle,
1:10:19 > 1:10:21but honestly, I could polish them both off.
1:10:21 > 1:10:23THEY APPLAUD
1:10:23 > 1:10:26- Beautiful.- She gets the bottle. - Oh, wow!- For you!
1:10:26 > 1:10:28What I've always wanted!
1:10:28 > 1:10:32So, will Hattie get food heaven - lamb kofta, spice man style?
1:10:32 > 1:10:36Or food hell - sweet and sour chicken with lots of pineapple?
1:10:36 > 1:10:39We'll find out after we drop in on James Martin.
1:10:39 > 1:10:42He's flexing his pastry-making muscles today by preparing
1:10:42 > 1:10:43a classic lemon tart.
1:10:52 > 1:10:55It's that extra effort that makes good food great.
1:10:55 > 1:10:59And there are small home producers all over the country, making produce
1:10:59 > 1:11:03with that same passion for quality, an eye for those little details.
1:11:08 > 1:11:12Like Ollie Hansen, who has recently revived his Norwegian
1:11:12 > 1:11:16family's 100-year-old history of curing salmon in
1:11:16 > 1:11:19a very 21st-century London smokehouse.
1:11:19 > 1:11:22His salmon is an indulgent taste of his homeland,
1:11:22 > 1:11:25which soon won him awards and has had the best restaurants in
1:11:25 > 1:11:27Europe placing orders.
1:11:27 > 1:11:31Famous chefs are eating our salmon and we are getting recognised,
1:11:31 > 1:11:35not only from the best chefs in London, but also now in Paris,
1:11:35 > 1:11:37in Italy, in France, Germany.
1:11:37 > 1:11:40Despite only starting three years ago, Ollie's now
1:11:40 > 1:11:46curing 160 salmon a day in what must be the UK's smallest urban smokery.
1:11:46 > 1:11:49Everything that we make is to order, so we don't keep any stock.
1:11:49 > 1:11:52It's made for you.
1:11:52 > 1:11:55So the fish is from the Faroe Islands,
1:11:55 > 1:11:58so what I'm doing now is I'm making small cuts in the skin.
1:11:59 > 1:12:01Opening it up for salt penetration.
1:12:03 > 1:12:05And now is the moment.
1:12:05 > 1:12:08Ta-da!
1:12:08 > 1:12:11Yes! Look at that! Beautiful!
1:12:11 > 1:12:13I will still remember the first time I did this.
1:12:14 > 1:12:18In the north of Norway, fishing with my father.
1:12:18 > 1:12:22Can't believe we had to do that. Fillet fish. Five years old.
1:12:22 > 1:12:24But it was great.
1:12:24 > 1:12:28This is a man who puts the art in to artisan.
1:12:28 > 1:12:31He even uses an unique blend of two different types of salt to
1:12:31 > 1:12:32cure the fish.
1:12:32 > 1:12:38This salt is a mix of vacuum dried salt and fleur de sel grimaud.
1:12:38 > 1:12:42Now, vacuum dried salt absorbs moist from the salmon.
1:12:42 > 1:12:44It's like small sponges.
1:12:44 > 1:12:47And it also prevents bacterial growth.
1:12:47 > 1:12:49And the fleur de sel is the sweetest.
1:12:49 > 1:12:51It's what gives the salmon the taste.
1:12:52 > 1:12:56After 12 hours, Ollie prepares the salmon for hanging up to smoke
1:12:56 > 1:13:00and of course, even the needle and thread are handmade by craftsmen.
1:13:01 > 1:13:06The salmon will hang and sway in the wind.
1:13:09 > 1:13:12That's perfect. It needs to be treated with respect.
1:13:12 > 1:13:15That's part of the taste and part of the quality,
1:13:15 > 1:13:18that you're handling it really nicely.
1:13:18 > 1:13:23It is about trying to be careful
1:13:23 > 1:13:26to the salmon.
1:13:26 > 1:13:29Ready to go in and join the other ones, huh?
1:13:29 > 1:13:32Despite only starting three years ago, Ollie's now
1:13:32 > 1:13:38curing 160 salmon a day in what must be the UK's smallest urban smokery.
1:13:38 > 1:13:41Everything that we make is to order. So we don't keep any stock.
1:13:41 > 1:13:43It's made for you.
1:13:46 > 1:13:49Ollie's lovingly crafted smoked salmon would be the perfect
1:13:49 > 1:13:51starter to any dinner party.
1:13:53 > 1:13:57But my delicious lemon tart makes the ultimate finale.
1:13:57 > 1:14:02This deliciously light and fruity dessert is pure indulgence.
1:14:02 > 1:14:04It's really the chef's dessert.
1:14:04 > 1:14:07It's a dessert that shows a little bit of skill, in terms of the
1:14:07 > 1:14:11pastry, but above all else, it's a dessert that tastes fantastic.
1:14:11 > 1:14:13I'm going to show you that now.
1:14:13 > 1:14:15First thing we're going to do is do our pastry.
1:14:15 > 1:14:19So I'm going to start off with 250g of flour.
1:14:22 > 1:14:25Then in go two tablespoons of icing sugar.
1:14:27 > 1:14:29100g of butter.
1:14:30 > 1:14:32And a pinch of salt.
1:14:32 > 1:14:35And then just like my granny did,
1:14:35 > 1:14:39you basically get your fingers and rub the butter together.
1:14:39 > 1:14:42Now, what you're doing is creating a nice, short pastry,
1:14:42 > 1:14:45which is perfect for lemon tarts.
1:14:45 > 1:14:48The mixture needs to stay really cold.
1:14:48 > 1:14:50If the fat in the butter gets too warm in my hands,
1:14:50 > 1:14:54it will absorb more flour, leaving me with tough and heavy pastry.
1:14:55 > 1:14:57We've almost done it there.
1:14:59 > 1:15:01You can see you get this lovely and fine texture.
1:15:04 > 1:15:07And then we can just add a medium egg.
1:15:07 > 1:15:10Now, this is going to bring the entire mix together.
1:15:12 > 1:15:14And it will actually, quite quickly, form pastry.
1:15:21 > 1:15:25Let the pastry rest in the fridge for a few minutes.
1:15:25 > 1:15:28It's time to get on with the filling.
1:15:28 > 1:15:31Last thing you want at any dinner party if your centrepiece
1:15:31 > 1:15:34dessert running out, so this is a big one.
1:15:35 > 1:15:39To start the filling, I need 14 medium sized eggs.
1:15:41 > 1:15:44You could of course halve the recipe for a smaller batch.
1:15:44 > 1:15:47But really, for me, the key to a lemon tart is actually the
1:15:47 > 1:15:49depth of the filling.
1:15:49 > 1:15:52Too many lemon tarts when you go and have it in a restaurants and
1:15:52 > 1:15:57also the ones that you buy have got this horrible thin layer of lemon.
1:15:57 > 1:16:00They almost taste like a curd. This is lovely and light.
1:16:00 > 1:16:03Into the eggs go 500g of caster sugar.
1:16:07 > 1:16:09And 700ml of double cream.
1:16:10 > 1:16:14Now we can get our lemon zest and our lemon juice.
1:16:14 > 1:16:16To give this epic dessert its lemony kick,
1:16:16 > 1:16:19I'm going to need quite a few lemons.
1:16:19 > 1:16:22Ten, to be precise. Zest and juiced.
1:16:22 > 1:16:23These are large lemons as well.
1:16:23 > 1:16:26When you're buying them from the supermarket, the smaller ones,
1:16:26 > 1:16:29you may need to add some more.
1:16:29 > 1:16:32With that extra bit of effort, the tart is really going to shine.
1:16:36 > 1:16:40And I'm going to leave the mixture to chill in the fridge for
1:16:40 > 1:16:43about an hour, which gives me time to prepare the pastry.
1:16:43 > 1:16:48So a little bit of flour on the board and then roll it out.
1:16:48 > 1:16:52Roll the pastry as thin as you dare and lay it into the tin.
1:16:57 > 1:17:01Now, here's a chefs' trick - to keep the pastry nice and flat,
1:17:01 > 1:17:04use flour wrapped in ovenproof clingfilm.
1:17:04 > 1:17:07Not only does it have more weight than baking beans,
1:17:07 > 1:17:12it gets right into the corners for a lovely flat and crispy pastry edge.
1:17:12 > 1:17:16I always have a pot of this, just to hand.
1:17:16 > 1:17:19Once you cook it, you can pass this through
1:17:19 > 1:17:23a sieve and use it for this again when you need it.
1:17:23 > 1:17:26So, what you can do now is just pop it straight in the oven,
1:17:26 > 1:17:29bake this at about 380 degrees Fahrenheit.
1:17:29 > 1:17:32That's about sort of 170 degrees centigrade.
1:17:32 > 1:17:35You need to cook that for about 15 minutes.
1:17:35 > 1:17:37You can't rush perfection.
1:17:37 > 1:17:40The look on your guests' faces when you serve this tart makes it
1:17:40 > 1:17:43worth all the effort. Don't worry about these edges.
1:17:43 > 1:17:46We're going to trim that off after it's cooked.
1:17:46 > 1:17:49And you can see what happens with this.
1:17:49 > 1:17:52When you do it, you get this perfect edge to it.
1:17:52 > 1:17:57Now to get a perfect top to your lemon tart,
1:17:57 > 1:17:59you want to remove this foam
1:17:59 > 1:18:01from the top.
1:18:01 > 1:18:04So, just with a ladle, just get rid of this.
1:18:04 > 1:18:08It's the little things that really do make all the difference.
1:18:08 > 1:18:11The pastry will be perfectly sealed with the egg yolk by now,
1:18:11 > 1:18:13so it's time to get the filling in.
1:18:13 > 1:18:16And carefully filling the tart while it's in the oven will save
1:18:16 > 1:18:18you slopping it all over the kitchen floor.
1:18:18 > 1:18:21And then really now, what you want to do is reduce the temperature
1:18:21 > 1:18:25down to 280, 300 degrees Fahrenheit, that's about 140 degrees
1:18:25 > 1:18:29centigrade, and cook this for about an hour, just until it's just set.
1:18:32 > 1:18:35Once it's cooked, trim the edges of the pastry.
1:18:35 > 1:18:38The whole point about this dessert is actually the care and
1:18:38 > 1:18:40attention that you put in.
1:18:40 > 1:18:44You put more effort just making this than you do in most desserts
1:18:44 > 1:18:48that I know. Trust me. I've been a pastry chef for a long time.
1:18:48 > 1:18:50But it is actually worth it in the end.
1:18:53 > 1:18:57Sprinkle a bit of icing sugar on top and caramelise it in style.
1:18:59 > 1:19:03It's probably best to do this before you've had too many glasses of wine.
1:19:08 > 1:19:12A dollop of creme fraiche and my dinner party showstopper is ready.
1:19:19 > 1:19:24A good quality lemon tart is the best dessert you'll ever taste.
1:19:30 > 1:19:31Right.
1:19:31 > 1:19:35It's time to find out whether Hattie is facing food heaven or food hell.
1:19:35 > 1:19:38Hattie, your food heaven's going to be lamb koftas.
1:19:38 > 1:19:44Lovely minced lamb, with chillies, red onions, cumin, coriander,
1:19:44 > 1:19:48a nice brown sauce, made with dates, tamarind, onion, apple,
1:19:48 > 1:19:50and a nice cucumber salad.
1:19:50 > 1:19:53Or you're going to have food hell, which I think is absolutely
1:19:53 > 1:19:57brilliant, nice fillet of chicken, shredded or diced,
1:19:57 > 1:20:00made into a spicy batter, deep-fried.
1:20:00 > 1:20:03And then we make a sweet and sour sauce with pineapple, with
1:20:03 > 1:20:08chicken stock, onions, spring onion, cucumber, carrot, and some ginger.
1:20:08 > 1:20:11- And it's served with egg fried rice. - OK.
1:20:11 > 1:20:14We're not live, so things are a little different,
1:20:14 > 1:20:17and we're leaving it up to Lady Luck to decide.
1:20:17 > 1:20:22So, here are two wooden spoons. One has heaven, one has hell.
1:20:22 > 1:20:25So, Hattie, I'm going to juggle them a bit.
1:20:25 > 1:20:29- I'm ready.- He gets one, sorry, like that.- Yes.
1:20:29 > 1:20:32- I get one in my hand.- OK.- Like that.
1:20:32 > 1:20:34And I pick?
1:20:34 > 1:20:36This one.
1:20:36 > 1:20:38- What is it?- Heaven!
1:20:38 > 1:20:39THEY CHEER
1:20:39 > 1:20:42That had better get whisked off then.
1:20:42 > 1:20:46- OK, very kind of you. - Get rid of that, get rid of this.
1:20:46 > 1:20:49Get rid of that too.
1:20:49 > 1:20:52- The chicken.- Hattie, can we get you to help?- Yeah.
1:20:52 > 1:20:54- We can get a bit of help from you? - Give me a job.
1:20:54 > 1:20:57If you stand right here, madam, and if you can toast those spices.
1:20:57 > 1:20:59- All four?- All four, sir, if you don't mind.
1:20:59 > 1:21:02- Oui, chef.- Just leaves? - Yeah, just pick the leaves.
1:21:03 > 1:21:06Start with that. Onion and apple chopped.
1:21:10 > 1:21:12You need the onion for the sauce?
1:21:12 > 1:21:14Onion for the sauce, garlic for the sauce.
1:21:14 > 1:21:16What spices have you put in?
1:21:16 > 1:21:20- Well, we've got coriander seeds, cumin, peppercorns.- Mm!
1:21:24 > 1:21:27There we go. Mince goes in there.
1:21:31 > 1:21:34- Smells...- Smells great, doesn't it? - How much mint do you need?
1:21:34 > 1:21:37Shall I just keep going until someone tells me to stop?
1:21:37 > 1:21:40- That's enough.- That's enough, OK.
1:21:40 > 1:21:45- Right.- And if you grate some of that rind in there.- OK.
1:21:45 > 1:21:46Just a little bit.
1:21:46 > 1:21:48And then we've got to juice the...
1:21:50 > 1:21:52Juice the lemon inside.
1:21:52 > 1:21:55- Half a lemon.- A bit more?- Just a bit more. Just a bit more for flavour.
1:21:55 > 1:21:58Our region, the region of Turkey and Iran,
1:21:58 > 1:22:00they were beds of sheep farming.
1:22:00 > 1:22:04It's the oldest form of animal farming is sheep farming.
1:22:04 > 1:22:07- And almost 10,000 years ago, they started farming sheep.- Yeah.
1:22:07 > 1:22:11- And it's a Middle Eastern animal, sheep, basically.- Yeah.
1:22:13 > 1:22:17- There we go.- Smells amazing. - Bit of mint in there.
1:22:17 > 1:22:20- Was it just the juice of half a lemon?- Yes, ma'am.- OK.
1:22:20 > 1:22:23Then once we beat it up, we'll taste it and see what happens.
1:22:26 > 1:22:29We've got some lovely dates in that brown sauce as well, eh.
1:22:31 > 1:22:35- Yeah.- I only found out recently that tamarind is from the Persian
1:22:35 > 1:22:37word of date and India.
1:22:37 > 1:22:39- Indian date.- Yeah.
1:22:39 > 1:22:43- Indian date, "ind" for India. - That's right.- Tamar for date.
1:22:44 > 1:22:48So the Persians called it Indian dates.
1:22:50 > 1:22:52It's an Arabic Persian word.
1:22:52 > 1:22:53Smells insane.
1:22:53 > 1:22:57- More water in there, or is that...? - Yeah, that'll be fine.
1:22:57 > 1:22:59Put some apple in as well.
1:22:59 > 1:23:02So, basically, once we've done that,
1:23:02 > 1:23:05we'll cook that down in a simmer for about an hour.
1:23:05 > 1:23:07We've got a garlic clove here.
1:23:07 > 1:23:11- That's what we've got here.- Right. - Do you want the garlic?- Yes, please.
1:23:11 > 1:23:14- Yes, please.- Do you want that grated?- Yeah.- Thank you.
1:23:14 > 1:23:17- What's that?- Worcester sauce. - Oh, lovely.
1:23:17 > 1:23:20- What's that in there?- Mint jelly. - Mint jelly. That goes in there too.
1:23:20 > 1:23:21- The whole thing?- Yeah.
1:23:21 > 1:23:24- Yeah?- Yeah.- OK.- Nice and tasty. - Tarragon. Finish with tarragon.
1:23:24 > 1:23:25Lovely.
1:23:25 > 1:23:29- And what's this one here? - That's a bit of paprika.
1:23:29 > 1:23:31- Just a pinch, or...? - No, no, no. All of it.
1:23:31 > 1:23:34- All of it?- Yeah, we don't go halfway here.
1:23:34 > 1:23:36- OK.- Big flavours.- Yeah.
1:23:36 > 1:23:39It's all about the spice.
1:23:39 > 1:23:41- Hattie.- Yes.
1:23:41 > 1:23:47- I heard Laurence Olivier helped with your homework.- Ah!
1:23:47 > 1:23:51- What was he like?- This comes up. It was on one occasion.
1:23:51 > 1:23:55- Hero of everybody's times, wasn't he?- He was brilliant.
1:23:55 > 1:23:59No, my mum and dad knew him very well, and, yes,
1:23:59 > 1:24:03had worked with him from when my mum was quite young, and they used
1:24:03 > 1:24:07to throw these summer parties and we once went at the weekend and...
1:24:07 > 1:24:09And how does Mum get to know him?
1:24:09 > 1:24:13- She's an actress. - And she does just acting?
1:24:13 > 1:24:15Is she involved in the new play, by any chance?
1:24:15 > 1:24:18She's not at the moment, no.
1:24:18 > 1:24:23But, yeah, so she and Laurence Olivier went way back and I
1:24:23 > 1:24:26was made to go inside to do my homework and he came to join me.
1:24:26 > 1:24:29There is another play mum was involved in with you,
1:24:29 > 1:24:32- I guess, isn't it? - Mm?- Or the TV show?
1:24:32 > 1:24:37- Yes, Juliet Bravo, she did, yes. In the 1980s.- She was born in India.
1:24:37 > 1:24:39- She was born in India.- Indian.- Yeah.
1:24:39 > 1:24:41- See? Everything.- Bangalore.
1:24:41 > 1:24:44- I met Sir Laurence Olivier in Goa. - Really?
1:24:44 > 1:24:47He was pretty old, he had come for a holiday in our hotel.
1:24:47 > 1:24:50- How extraordinary!- And I had the privilege of meeting him there.
1:24:50 > 1:24:53- Aw, wow!- This is going back in the '80s now.- Yes. Yeah. Yeah.
1:24:53 > 1:24:55- Early- '80s. OK. That's probably when...- And I met him there.
1:24:55 > 1:24:58I didn't recognise him the first time.
1:24:58 > 1:25:02- And then you did recognise him. - Yeah.- He was such a character.- Yes.
1:25:02 > 1:25:05Yeah, koftas can be any shape, actually.
1:25:05 > 1:25:06Shall I take that?
1:25:06 > 1:25:10And in the Persian language, a kofta is something that you would
1:25:10 > 1:25:17cook in a sauce and a kebab is something that you would cook dry.
1:25:17 > 1:25:18I hadn't realised.
1:25:18 > 1:25:22In the Turkish culinary term,
1:25:22 > 1:25:26kofta is dry cooked or grilled or griddled, or whatever.
1:25:26 > 1:25:30- And in India... - Shall I take this away?
1:25:30 > 1:25:32We have hundreds of kinds of koftas and not to forget,
1:25:32 > 1:25:35the famous Scotch egg was born in India.
1:25:35 > 1:25:36Did you know that, chef?
1:25:36 > 1:25:38It came out of Nargisi kofta.
1:25:38 > 1:25:41And Sir Walter Scott went to India, he was given that.
1:25:41 > 1:25:45- Ah, but that's what they said. - No, sir. No, sir. It's on Wikipedia.
1:25:45 > 1:25:48Yeah, this is becoming a very Indian programme.
1:25:48 > 1:25:52- Your dad directed Jewel in the Crown.- Yes.
1:25:52 > 1:25:56Or Jewel in India's Passage, somebody might have said. No?
1:25:56 > 1:25:59But Jewel in the Crown. That went on for years.
1:25:59 > 1:26:03It was 14 hours' worth of TV, which is quite rare, I guess, for
1:26:03 > 1:26:09the time, but, yeah, he was out in India a lot when I was growing up.
1:26:09 > 1:26:12Did you get a chance to go across with him or anything?
1:26:12 > 1:26:16Not then, but then I did a job with him actually when I was just still
1:26:16 > 1:26:21at school and we filmed in India, so that was a remarkable opportunity.
1:26:21 > 1:26:24There we go.
1:26:24 > 1:26:26Those are just toasted lightly.
1:26:26 > 1:26:31Cos I think of koftas as being on skewers over charcoals,
1:26:31 > 1:26:34but I guess you could cook them any way. Oh, yes. On a barbecue.
1:26:34 > 1:26:38If you don't have skewers, don't have charcoal, what do you do?
1:26:38 > 1:26:41- You can fry them actually. - Yeah.- Let's go.
1:26:41 > 1:26:44With grated potato in there. Really nice.
1:26:44 > 1:26:45Ooh, inside or on top then?
1:26:45 > 1:26:47Inside, so you get a really nice
1:26:47 > 1:26:49soft centre and crispy on the outside.
1:26:49 > 1:26:52Really good.
1:26:52 > 1:26:56- It's when all the juice seep into the bread.- Yeah, mop it all up.
1:26:56 > 1:26:59Oh! I always think of them as being lamb,
1:26:59 > 1:27:03but I guess you could do them with different types of mince, could you?
1:27:03 > 1:27:05- Or any meat.- Beef.
1:27:05 > 1:27:09- So long as the meat can form, you can do anything you like.- Yeah.
1:27:13 > 1:27:16- Wow! - So this is the sauce with the dates.
1:27:16 > 1:27:19- Mm! Tamarind. - Tamarind, yes, of course.
1:27:19 > 1:27:23Tamarind, dates. Brown sauce, typical HP.
1:27:23 > 1:27:26- Goes inside.- OK.
1:27:26 > 1:27:28Classic.
1:27:28 > 1:27:32I'll put two in one. One here. We can only make two, sir.
1:27:32 > 1:27:34Sadly.
1:27:34 > 1:27:37And they should have had some nice red onions in there.
1:27:39 > 1:27:41That's looking lovely.
1:27:41 > 1:27:42Thank you.
1:27:42 > 1:27:46Hattie, would you come here please, so I can serve you better?
1:27:46 > 1:27:48Thank you.
1:27:48 > 1:27:50- That here.- I've never been so spoiled in my life.
1:27:50 > 1:27:54To go with it, Olly has chosen a lovely Salvaje del Moncayo Garnacha.
1:27:54 > 1:27:58- Fantastic. What a pronunciation, Chef.- It's fantastic.
1:27:58 > 1:28:00- Well, hopefully it's right.- Ha!
1:28:00 > 1:28:05And it's £7, 2014, and it's from Majestic Wines.
1:28:05 > 1:28:07Thank you so much.
1:28:07 > 1:28:10- Mm!- Go on, chefs. One for you.
1:28:10 > 1:28:12- Thank you.- One for you.
1:28:14 > 1:28:17- Smells good.- Try some kofta. - Spice man-style.
1:28:17 > 1:28:20And let us know what you think about it.
1:28:20 > 1:28:22Wow. OK.
1:28:24 > 1:28:26Mm!
1:28:26 > 1:28:28- Good enough?- Mm!
1:28:28 > 1:28:31- That's beautiful!- What do you think? Spice man kofta.
1:28:31 > 1:28:35Mm! It's lovely! The sweetness of the sauce. Completely delicious.
1:28:35 > 1:28:38- Now, this wine goes with it, but you don't have to drink it.- Thank you.
1:28:38 > 1:28:41- But you can have a little sniff. - I'll smell it.
1:28:41 > 1:28:44- And feel happy about it. - Maybe just taste it. Thank you.
1:28:44 > 1:28:46Well, that's all from us today on Saturday Kitchen.
1:28:46 > 1:28:49Thanks to Selin, Dan and Hattie.
1:28:49 > 1:28:51And the wonderful Olly Smith for his wine choices.
1:28:51 > 1:28:54All the recipes from the show are on the website -
1:28:54 > 1:28:58bbc.co.uk/saturdaykitchen
1:28:58 > 1:29:01Next week, we have Jason Atherton taking over the hobs.
1:29:01 > 1:29:04We've had a great time today and we hope you've enjoyed the show.
1:29:04 > 1:29:07- Bye for now.- Bye. - Bye, everybody. Have fun.