27/08/2016 Saturday Kitchen

-Good morning.

-I'm Tony Singh.

-And I'm Cyrus Todiwala.

-We are the Spice Men, and this morning...

-is Saturday...

BOTH: Kitchen.

There's loads of great recipes lined up for you today.

And we've got two wonderful chefs in the studio with us today -

Dan Doherty, the man with the restaurant in the sky,

the Duck And Waffle.

And Selin Kiazim, whose London Restaurant, Oklava,

is wowing the capital with the wonders of Turkish food.

BOTH: Good morning!

-So, Dan, you're up first today.

-I am.

-What are you doing for us?

I'm making a Scotch Bhaji. A Scotch egg/bhaji hybrid.

-Bhaji?

-But I'm going to say it the right way.

-Bhaji? What's bhaji?

-It's a bhajia.

-Bhajia.

-Scottish?

-Yeah.

-Scottish bhaji?

Is that like a haggis?

-Yeah, yeah. What do you think?

-I don't know.

India invented everything. Tell us exactly what you're going to do.

So it's a traditional Scotch egg, but we spice the meat a little bit.

We wrap that round the soft-boiled egg, and then, rather than paneer,

we dunk it in a bhajia mix, and we fry it all together...

And what's it served with?

With a spicy fresh lime yoghurt, that just gets drizzled over.

Fantastic. That sounds great.

And Selin, have you brought anything spicy with you?

Yes, I have. I'm going to be doing my take on a Istanbul street food,

called balik ekmek,

which is a mackerel sandwich, but I'm going to be doing it with

croutons instead, and put some spices on the mackerel.

Some cumin and a bit of pul biber,

which is a Turkish chilli flake.

That sounds good,

and there's more easy, tasty recipes to look forward to from

Rick Stein, Brian Turner, Ching-He Huang, and James Martin,

in our films from the BBC archive.

Our special guest today has quite an acting pedigree,

with starring roles on the West End stage, as well as big TV series

such as Outnumbered, Bodies, and The Bletchley Circle.

The big screen is beckoning now,

with appearances alongside Ian McKellen in Mr Holmes,

and the new Disney version of Beauty And The Beast.

Welcome to Saturday Kitchen, Hattie Morahan.

-Hello. How are you? Hello.

-How are you?

-Good to meet you.

-So, you're in a new BBC series, starting quite soon.

-Yes.

But we'll talk about that later.

I just want to know - are you a good cook?

I'm OK. I think I'm a little bit too bound by cookbooks.

My other half likes to improvise,

and it always ends up much more interesting.

It's normally different. Women normally improvise,

-the guys want to stick with what's convenient.

-I know.

-You think so?

-But I love eating food, so...

-That's all we need to know. That's good.

Now, of course, at the end of today's programme,

we'll cook either food heaven or food hell for Hattie.

So, Hattie, what's your ideal food heaven?

-My food heaven is Turkish lamb kofta.

-Ooh.

-Mmm.

Where I live... I've never been to Turkey, I'd love to go,

but where I live in North London is very close to...

Well, we've got a Turkish lady lined up for us today.

Yes, I'm quite excited!

-We'll sort it...

-What about your food hell?

My food hell...

I think this is probably from memories of being young and

going to quite a lot of bad Chinese restaurants,

but sweet and sour chicken.

-Or pork, just...

-Really?

-Yeah. All that orange.

Well, for your food heaven, we've got a surprise for you.

We're going to spice up our Scotch pie mixture,

-which is based on lamb...

-Mmm.

..and a nice kofta mix with garlic, chilli, mace, fennel,

black pepper, loads of onions, shaped into koftas.

That sounds gorgeous.

Chargrilled, we're going to serve that with a home-made HP Sauce...

Brown sauce, with tarragon... Oh, my God, my mouth's watering.

..and a nice cucumber salad.

-For hell, I'm going to make you a sweet and sour chicken...

-OK.

-..but it's the Indian version, so it's a little bit different.

-Yeah.

And it's a chicken which is fried in a spicy batter,

served with a sweetened sauce with peppers, pineapple, onions,

-and tomato ketchup, vinegar, and a dash of sugar. No more.

-OK.

-Gosh, I'm feeling a conversion.

-And serve it with egg fried rice.

-OK.

-Great.

-You'll have to wait till the end of the show to find out which

-one she gets, though.

-Mm.

-Right, let's cook, and Dan is waiting for me. Hello, Dan.

-Hello.

-Good to see you again, sir.

-You too.

-Yeah.

-What are we doing today?

-I'm going to make the Scotch bhajia...

-Yes.

-Saying it the correct way.

-Fantastic.

-So, minced pork,

some flour, an egg yolk, some ginger and garlic, some chilli,

-and some coriander.

-OK.

I've obviously got some soft-boiled eggs and hard-boiled eggs,

-we're going to make both.

-And we'll explain to people that later.

-Yeah.

-What have you got on this plate here?

-Here we have chickpea flour,

normal flour, some onions and then the spice mix that goes into

the bhajia, so we have cumin, garam masala, ginger, garlic, paprika,

turmeric. Oh, and onion powder, all ready to go.

-Bit different to the Indian version, but...

-Probably.

-I was a bit nervous about what you were going to say.

-Actually...

Chef, you're saying an Indian version.

Was it not invented by Fortnum and Mason's, old Scotch eggs?

Oi, Chef, what's wrong with you, man?

See, I thought, cos we did... You corrected me

when I was trying to find a recipe in an old Scottish cookbook.

It was a nargisi kofta, was it not?

Well, he's got a kofta, and he's got a bhajia on top of that,

-so it's fantastic...

-And an egg.

-And an egg.

-You eat a lot of eggs, right?

-We've got everything on it,

so Hattie is going to be really, really happy today, I think.

Because she's got...

-She's got too many good things to look forward to today.

-I know.

So we just finely grate this garlic and ginger in there, just so

-you don't need to worry about chopping it.

-You get the flavour?

Yeah, you get the good flavour.

-It's nice and sort of subtly spiced.

-Yeah, so...

Tell me...

I mean, we've been to your famed restaurant on the 40th floor

of the Heron Towers.

Is it the kind of food you serve there?

We had it on the menu for about a year,

and it worked really well, but then...

This is going in my new book, called...

What's the new book called?

It's a bit of a mouthful - Toast, Hash, Roast, Mash.

Toast, Hash, Roast, Mash.

You can't read that with a hangover.

-That sounds more like how Tony speaks, yeah?

-Thanks for that.

But, tell me something - what's the book about?

It's recipes like this, playful, creative recipes,

based on food that's all-day, you know?

-Kind of the brunch vibe, I guess.

-Yeah.

So, things... I think there's things you can eat for breakfast, which...

-And food that anybody can make?

-Yeah, God, yeah.

You'll see that, how easy this stuff...

And this is probably one of the more complicated recipes in the book,

-as well.

-Dan, you've got the ultimate cheese toastie in there.

-Yeah.

-Is that right?

-That's for hangovers, Chef.

-That's in the hangover section.

Well, I was coming to the hangover section.

I didn't want me to say that, cos Cyrus will need it, obviously.

So what's in the ultimate toastie?

We put, obviously, bacon in there, but we use...

-In the bread, we make it eggy bread style, so...

-Oh!

-Oh, nice, yeah.

..so we soak the bread in egg, then put the cheese, the bacon,

and then we...

OK, what do I do here? Tell me. That goes in?

Yeah, everything goes in, and we're just going to bind it with water...

-OK.

-..until it kind of comes together to a nice sort of paste.

Onions are thin enough?

Perfect, Chef, perfect.

All right, sir. Thank you very much. That's good.

So, traditionally, we flour egg and breadcrumb,

-like a normal Scotch egg.

-OK.

But we're taking the Indian vibe here, and...

So what shall we do now?

Sorry, you need to add cold water to that, just to make it like

-a paste.

-All right, let me get some water quickly.

-Can't wait to taste this, actually.

-I know.

Smells amazing.

Very quickly, yeah?

-So, yeah...

-How wet do you want it?

Not too wet, just give that a good mix, and...

-Is it too wet?

-A little bit more.

-Little bit more?

Yeah, just a little bit more.

Yeah. I now am taking instructions on making a bhajia from you, Dan.

I know, you've no idea how this feels.

I know someone who'd be rolling in his grave if

he saw you do that just now.

-Who's that?

-That's good. Your uncle.

-Oh, yeah.

-Of the same name.

-So, this is the messy naughty bit.

-Ready to go into the fryer?

I'm just going to take my dirty hands over here.

Right, let's do that.

Here's the second one, sir.

And Dan, could you have them pre-made after you've fried

them, if you're doing a dinner party?

Cos it looks quite messy at the end.

Yeah, yeah, you can definitely pre-do them.

Just be careful not to burn yourself.

Chef, he's a bit nervous. He's trying to be Indian.

It's my dream.

Otherwise, everything's fine, isn't it?

When these go in the fryer,

it's OK for the onions to splay a little bit.

Cos they're obviously the gorgeous bits that go...

-The crispy bits, are they tasty anyway?

-That's right.

-Can you lift that fryer up for me?

-Yeah, wash your hands, yeah?

My goodness, that is one hell of a football, isn't it?

So that's it. So that'll take about eight to ten minutes to cook.

In the meantime, we can make the coriander and lime yoghurt

-that goes with it.

-Yeah.

OK, so it's coriander, yoghurt.

-Yeah.

-And what yoghurt have you used?

We used just an organic Greek yoghurt at the restaurant,

-and I'm hoping that's the same one.

-Greek yoghurt? Serin is right there.

You can't tell her that's Greek yoghurt.

-That's going to be dangerous.

-Controversial.

-Slip of the tongue.

-Strained yoghurt, I think.

-He's falling into it today.

-He's got onion "bhajia," so bhaji.

-It's an Indian yoghurt.

-Yeah, OK.

We can accept that.

-Right, we'll pop a little bit of the juice in there as well.

-Go on.

-Need to steal your knife off you.

-Now, I put the knife at the back,

-but you can take one from the corner, Chef.

-Ah, thank you.

Right there. Plenty of knives there. This kitchen is well-equipped.

Oh, they look good.

Coriander is something I really love.

-Same.

-Yeah?

-I actually prefer the stalks to the leaves, as well.

I know, the stalks are really great. What's on that T-shirt, Chef?

Come on, you've got to be serious.

"Content available with subtitles."

So you don't answer me as well?

You've not asked me once what I've said, eh? So it works.

-This is just for you.

-I can read English.

But it's like insulting us as well. You think I... I can't speak well?

Not at all, Chef, not at all. Some people can't understand ME.

-So we're just waiting for the eggs now.

-Any seasoning in that?

I've put some salt in there already.

Then what's that going to be served on?

We're just going to cut the egg onto the plate,

-and put a nice spoon of this on the side.

-OK.

-The idea is it cuts the richness...

-Now, let's talk about these eggs,

OK? So you've got two kinds of eggs here.

We've got hard-boiled gees, and we've got soft-boiled eggs.

-Correct.

-So why are we having both?

-Well, our guest is seven months pregnant, so we don't want to...

-Ah!

-We don't want to stop her from eating a Scotch egg.

-My fault!

Everything revolves around this lady today!

-OK.

-So, yeah, we're going to do two types. If it's soft-boiled...

They're going to fry in there.

Correct, but the egg's not really going to cook any more,

-it's just going to reheat.

-Yep.

So we have to go a hard one as well, just to make sure it was...

OK, now tell me something. How many minutes is a soft-boiled egg?

So, my opinion - I cook a lot of eggs at work. We do...

-He's the "eggs-pert".

-"Eggs-pert".

-I do five minutes into

boiling water, for a soft-boiled egg,

-if you're having it...

-Boom-boom.

-I call them bang-bang eggs.

-And you're going to eat it from

-the egg itself?

-With a soldier.

-Then you put it in a little cup?

-Yeah. And a hard-boiled egg?

-Eight minutes, I'd say. Anything

eight minutes upwards. It depends.

People's perception of hard-boiled is very different.

Some people like it with that black ring round the outside...

-Personally, I don't.

-That's when it doesn't digest in your body?

Exactly.

-You need some coriander seeds.

-Dan, because you're an "eggs-pert"...

That was Hattie's joke. It was brilliant.

Right, let's see how this is getting on.

-See if you cook the bhajia...

-Oh, it's looking good.

If you cook the bhajia beforehand, and let them rest,

will the eggs still keep cooking when you re-fry them?

It depends. You obviously need to allow resting time,

so I would not cook them...

I'd take two minutes off the cooking time,

just cos you're not going to cut them straight away.

I would then go hard-boiled as well, just because you don't want

-to get the crust on the runny yolk once you've cut it.

-Right.

But it is perfect, especially if you've got a dip,

if it is hard-boiled, it still tastes soft...

Yeah, but hard-boiled at eight minutes is perfect,

because the yolk is lovely and buttery.

-Yeah, exactly, it's creamy.

-And that's what you want.

Nice and soft and creamy, that's nice.

-Oh, brilliant.

-So I've kept all the little shards of onion...

-Let me clear the board for you, sir.

-..because they're...

-Can I just grab that serrated knife?

-Yeah.

I keep all of these bits to sprinkle on the top, because they taste...

Let me move that for you.

-First of all, while it's still hot...

-OK.

..a good sprinkling of salt, cos the outside does fall off.

That must be a trick, because once you do that,

people tend to drink a bit more, so at home it's great.

Then they end up staying until three o'clock in the morning.

-Absolutely right.

-So can I just jump over here?

-Yeah.

-Want me to... Oh, wow! That's brilliant.

-Ooh!

Look at that yolk. Stunning.

There we go. And the mince is perfectly cooked?

-I believe so.

-What about your dressing, sir?

-I'm actually going to do a half and half here.

-Yeah, OK.

-Yeah. So half of... That's also perfect.

-It's a good crunchy noise.

-Yeah.

-Yeah.

-So we've got one soft, one hard?

-Absolutely.

-Perfect.

-In the middle of the yolk, a little bit more salt.

-We like salt.

-Of course.

Then just a nice spoon of the coriander yoghurt.

And then it's OK to put this on the side as well...

A little garnish over there.

..because people do tend to like those onions.

-You can't get it off, that's the best bit.

-There you go.

Now sir, can you please tell us what you have made there?

-This is a Scotch bhajia...

-Yes.

..with a coriander and lime yoghurt.

Let's go, sir.

Let's go the table, and delve into your fabulous product.

-This looks amazing.

-There you go, madam. All yours.

-Thank you. Gosh.

There you are, sir.

-This is mine, is it? No-one else got any?

-Ladies first.

-That's a well-fed hen, eh?

-It is.

-Cos the yolk comes back

from the very... Well.

-Is that what makes it yellow?

-What they eat, yeah.

-That crunch is fantastic.

-Crunchy, boys... I know.

Even when you were chopping it...

I wouldn't use cutlery, I'd just take a bite and pass it on.

Would you?

That'll backfire really badly.

Oh, let's get stuck in.

-Ah!

-Mmm.

-Good. Brilliant.

What's your opinion?

That is lovely. Mmm.

This wonderful food needs something wonderful to drink with it.

-Oh, there's a really spicy hit afterwards.

-Fabulous.

So, let's see what Olly Smith has picked to go with

Dan's super Scotch bhajia.

-Bhajia.

-Bhajia.

I've come to Herstmonceux Castle in East Sussex, near Eastbourne.

There's a medieval festival this weekend,

and before I pick the wines for this week's show,

I reckon we should get busy and make some history.

Ha!

What a noble creature.

With Dan's sumptuous Scotch egg bhajia, you could choose a rich

white wine to work with all that delicious spice,

such as this finest Swartland Chenin blanc from South Africa. Yummy.

However, there are some dishes that cry out for a cool,

refreshing modern beer,

and with craft injecting new life to breweries up and down the country,

I can't resist choosing this BrewDog Punk IPA.

Woof!

This IPA, or India Pale Ale, is brewed just north of Aberdeen,

and it's really BrewDog's flagship, if you like,

against bland-tasting beer.

It's turbo-charged with New World hops,

and it has a magnificent tropical intensity to it,

so if you imagine a grapefruit facing off against

a mango in the Circus Maximus,

their deadlocked duel would almost certainly taste something like this.

Ah. That's such a passion fruit power station!

The sausage meat itself needs a bit of texture, and this beer has the

right richness to balance, and then you've got the spicing in the

bhajia mix itself, so that's garam masala, cumin, and ginger.

That's where the fruitiness comes in,

of this uncompromisingly tasty brew.

And finally, the hit of chilli in the dish,

that lovely bit of spice, neatly echoes the hoppy, bitter finish

to this brilliant beer that just makes you thirsty for the next sip.

Dan, here's to your brilliant Scotch bhajia. Cheers!

This is unusual, isn't it?

For the first time in my experience here, we've had

a beer instead of wine, and it makes a great change, actually.

-I think I prefer it.

-I think it really goes well with it.

-Go on, what do you think?

-I think it's great.

-It's really hoppy. It's an IPA, so...

-It's very hoppy.

-It's got a lot of...

-Very fragrant.

You think it's difficult to match,

-or that beer just goes perfectly with it?

-I think anything spicy,

for me, needs a really hoppy, almost on the edge of bitter...

-Very cold.

-With hops, you get bitterness,

the bitterness with the spice, it works really well.

-Selin, you're cooking next...

-Yes.

-..so what are we going to do?

I'm doing my version of balik ekmek, which is a mackerel sandwich.

-How do you pronounce that again?

-Balik ekmek.

-Balik ekmek.

-Ekmek.

-Ek-mek.

-Yeah, which literally translates as fish bread.

-Fish bread.

It's a popular street food in Istanbul,

and we're going to pan-fry the mackerel with some spices, and

serve it with a black olive puree and tomato salad with pomegranate.

Right, let's catch up with Rick Stein.

You'll find this particularly interesting, Selin,

-because he's in Istanbul.

-Ah.

And he's on his way to a local market to meet a genuine spice girl.

-But we've got one.

-We've got one, but we can have another one.

-OK.

This place is all about trade.

In its heyday, it was silk,

because it was the end of the route from China, and obviously,

spices from the western shores of India, because they were

so important, not just for flavouring food, but medicine, too.

Constantinople, as it was known then,

was the jewel in the crown, much envied by the world at large,

a bit like Venice, where I started this journey months ago.

You get a feel for those heady days,

especially in the spice market,

when the air was full of sweet-smelling dust

from the sacks of spice being off-loaded

from the ships that came from the East and afar.

I think the reason that people love this spice market

so much is cos it reminds them of Christmas -

well, certainly it does for me - because when I was little,

it was only at Christmas we got things like Turkish delight,

flavoured with rose petals, and dried fruit like apricots and figs

and dates, particularly dates,

and nuts, hazelnuts, whole hazelnuts, toasted hazelnuts.

Only later in life did I start to get so interested in the spices,

like over here, where we've got all

these different types of chilli pepper, dried chilli pepper,

and saffron, and turmeric, and peppercorns, and dried mint.

The whole exoticness of this spice market now really,

really overtakes me, and the smell.

You come in here and you smell all these spices,

and you just feel so excited.

My friends - all cooks, I have to say -

get very excited about this place, and they tell me

to meet up with Bilga, a legend, a spice girl, a real spice girl.

Bilga, we're doing this journey - it's almost like a journey

to Byzantium. We started in Venice, and we've been coming all the way,

here, to Istanbul, and every day, spice is mentioned in some way.

What does spice mean to you, and to Turkey?

For me, spice is everything.

I'm fifth generation in this store, and it's in my blood.

It comes from my family,

so it means a lot to me, but for the world it means a lot as well.

Many people have been killed for spices,

America was found because of spices, capitalism - the most important word

in the whole world - started with spices and spice trading,

so I think spices means a lot to everybody.

Spices are always the top notch of all the food ingredients

we own in the world.

What are these, then? They look like some sort of currants.

In Turkey, we call it zereshk.

-It comes from Iran, so one day, when I make biryani rice...

-I've had it!

-In Bombay.

-That's exactly what they use.

-What are they called, then?

Zereshk in Turkish and Irani, like Farsi, they call it zereshk,

but the Latin name for it Berberis.

-That's right.

-Not Burberry. Berberis.

I love the colour of this.

OK, these are Uzun ground pistachios,

and we use it for ice cream and baklava,

one of the most famous desserts on the Earth, and most tasty,

but if you want to get a lazy, quick dessert,

I use these sundried natural apricots.

-I see.

-And I make a small Turkish sandwich, and feed my loved ones.

Oh, I love the look of that.

Mmm. Perfect.

-This is what I call food porn.

-Absolutely.

-Two of my favourite flavours in one.

-Yep.

Spices, as I've said, remind me of Christmas treats,

and I have to say, I couldn't come here to Istanbul

without seeing how they make one Christmas memory,

and that's Turkish delight, made in this shop for well over 100 years.

It's loads and loads of cornflour, water of course, masses of sugar,

heated up, and rose petals, and a tiny bit of red colouring.

Roses can be traced back to Persia, Babylon, Egypt, and China.

Look at that.

It's like strawberry jam, hot out of the pot, and it smells divine.

Apparently, this came about because a sultan had some

very grumpy concubines, and he wanted to sweeten them up,

so he called for his chief confectioner, and told him to

concoct something that would make them smile, and this is it.

The smell in here is so wonderfully exotic, of rose petals.

SPEAKING TURKISH

I am a serious fan of Turkish delight.

Nothing sums up the opulence of those sultans,

the Ottoman sultans, than Turkish delight,

and when I think that it was a secret recipe

for Suleiman the Magnificent and his family, and these 700 women

in his harem, it just adds to it, and I'm told that tasting it when

it's still warm is an experience you're never going to forget.

Oh!

Talk happy, those 700 women, the gold, the silver, this is Byzantium.

Call me old-fashioned, call me what you like,

but I associate Istanbul with pomegranate juice.

People say it keeps you young, it's good for the heart, etc, etc.

Well, I don't know about that,

I just do know that in September and October, it's at its best.

Just love to see these fresh juices everywhere.

They slice the tops of pomegranates, grapefruits, oranges, lemons.

You get this lovely smell that sells the drink.

It's not just a drink it's used for.

The seeds, mixed with pearl barley, spring onions,

loads of parsley, fresh mint - they go really well together.

It's a symbol of abundance, fertility, and good luck.

I know that in parts of Greece, it's lucky to receive

a pomegranate as a first gift when you buy a new house.

Chopped pistachios, sweet pistachios, olive oil

oh, and then the most important thing - pomegranate molasses.

Mark my words, people will be asking for this in supermarkets.

A touch of seasoning, and that's it.

I think sometimes in Britain,

we sort of think of salads as a bit of an afterthought.

You know, we've got the steak or some chops, and we say,

"Oh, let's do a salad," and you go into the fridge and you've

got lettuce and tomato, but in Turkey, it's anything but.

Salads like this are really common.

I think it's one of the real stars of Turkish cooking,

these salads like this.

They're so beautiful, and they taste so good.

Great stuff, Rick, and what a great-looking spice market.

That film has inspired us to make something using one of the

many delicious things Rick had in that film - rose water.

It makes wonderful desserts, and we're going to use it to make

this brilliant summer pud - a rose water and strawberry trifle.

Fantastic. I'm going to make the cream, Chef.

-Well, I'm going to make the... We'll make the jelly first, OK?

-Yep.

And then we're going to use the pot for the sponge,

so we don't waste anything, all right?

Go for it. You're very Indian, Chef, don't waste anything.

Don't waste anything.

We believe in that. Waste not, want not.

-Hattie, so, do you like strawberries?

-I love strawberries.

-Do you like roses?

-I love roses.

-Do you like trifle?

-I love trifle.

-Well, then...

-Do you like rose water?

-Yes, I do.

-Ah, have you had rose water, before?

Well, rose water in rice pudding, in Turkish restaurants.

Very Indian. We taught the British so much.

Is it part of your beauty regime?

-Because you're going to play Beauty...

-Rose water? And The Beast.

-Beauty And The Beast, that's true.

-Chef.

-You can use it, can't you?

It's meant to be very good for the skin.

It was used by Cleopatra in antiquity,

and she was quite famed for being a hottie.

-Yes, she was.

-You know what?

-LAUGHTER

Well, if she used it, it's got to be good.

Yeah, cos it's got quite a lot of anti-inflammatory,

for puffy eyes, stuff like that.

-Oh.

-Not that I need them.

-OK.

Cyrus, and his late nights out to the Duck And Waffle.

Never without a bottle of rose water.

-So Cleopatra...

-Tell us something about the new drama that you're in.

-Yes, so, I'm...

-Mother And Other Strangers.

That's right, it's called My Mother And Other Strangers.

It's a new Sunday night BBC One drama, five parts,

and it's a really lovely show.

It's set in Northern Ireland, during the Second World War,

and it's all about the tensions

between the local American airbase,

because a whole load of American air force came to

Northern Ireland to do their training,

and the local community, and at the centre of it is a family.

It's about heartbreak, and it's very funny,

but it's about a family in crisis, and relationships...

See, that's what I like,

cos the lead character was written about you.

It was written around you, because I think I heard...

Because you can go from serenity to mad as a brush,

SNAPS FINGERS like that.

-Which is great.

-Yeah.

The writer, Barry Devlin, it's never happened before,

but he had seen my work and wrote it with me in mind,

which is a very lovely thing to happen as an actor.

-Brilliant.

-It's quite rare. So, erm...

-..it was a real treat to do.

-Is it based on a true story?

It's...

I think the writer, Barry Devlin, has drawn a lot on his own

upbringing and the place he's from, but the characters are original.

Sorry, I just need to nip in there, because in here, in case people

forget, is chopped strawberries, sugar, and a little bit of water.

I'll put that on boiling water there for about 25 minutes, 30 minutes.

And what you end up with is this lovely strawberry juice.

Go on, Chef. Oh, beat that cream, it's going to turn to butter.

That's what I mean. So you make this lovely strawberry juice, OK?

-Fabulous.

-But what we'll do with that is we'll pass it,

while it's warm.

-Oh, can you smell that, Hattie? It's just...

-I can.

-Very fruity.

This is for the jelly?

This is for the jelly, so pure strawberries,

bit of sugar, some leaf gelatine...

..that we've soaked, and make sure you squeeze it out...

Why do you soak leaf gelatine, Chef?

Because it comes quite hard, and thin as well,

or you bloom powdered gelatine, but leaf gelatine's much easier to use.

-And do you soak it in hot water, cold water?

-Cold water, Chef.

-Why not hot water?

-Because it'll just stick together and...

Oh, right.

OK, so, that's your mashed-up strawberries to spread on

-your sponge. OK?

-Yep.

-Nice.

-And this is the jelly,

which we'll use to pour on the trifle,

but we'll use it as a garnish as well, so a try lined with clingfilm.

We'll put a bit of...

..jelly in there, and then we'll freeze it...

Not freeze it, we'll chill it,

and we'll cut out cubes to garnish the top of the trifle.

And we've got some port coming through, yeah?

-That we'll put over the sponge.

-OK.

-And then we'll put the cream, and then we'll sandwich it.

-Mm-hm.

And then we'll, uh...

-Have you cut it into... Yeah.

-OK, Cyrus, you going to do the sponge?

One of the things, that's trifle, the word's meant to have

-come from the French, truffler, which means "fliverlous."

-Frivolous.

So it's fun, it's light, it's just a great way to use up leftover sponge.

-See?

-Oh, that's fantastic.

-OK, Chef.

-What about other trifles, Chef?

OK, so if you cut that into squares...

Do they make trifles in Turkey?

-Er, I don't think so.

-No?

But, just how Tony's making that jelly, I do that as well,

with the strawberries and with raspberries.

Got a bit of vanilla in there as well, and I set that on top of

a dessert called a muhallebi, which is like a thickened milk pudding.

You know, rose is such a Persian thing.

-It's been going on for centuries and centuries.

-Mm-hm.

In fact, the most expensive perfume in the world is made from roses,

-and I believe they are, like, 25 a drop.

-God!

So, what, Chef? Cut this into pieces for you?

Cut little pieces, and we'll start to layer that,

-we'll put a bit of jelly on it.

-And it gets a bit messy.

-Yeah.

-Well, as it should. That's the idea.

-Yeah. Very messy.

So you need time on your hands when you do it at home.

-Yeah.

-You don't have six minutes to rush it.

What's the best thing about being in a period drama?

-Is it dressing up, or acting crazy, or...?

-Erm... Acting crazy.

Oh, good.

The dressing up's fun. This wasn't...

I mean, '40s is, you know... The central family that we...

-We wore a lot of knitwear.

-Knitwear?

-It was that kind of...

It wasn't the most glamorous side of it.

Some characters came in, they were more cosmopolitan,

and did the whole beautiful-styled hair, and red lips...

It's a rural community, but, yeah,

it's fun to try out different styles, and...

I imagine it would be quite austere as well, that time period.

-Yeah. Rationing.

-OK, Chef.

-Some syrup in there, Chef.

You wouldn't have been able to have this in the '40s.

-There is no rationing, sir. No rationing.

-No rationing.

We are not worried about figures here.

-So, Chef, what we do here...

-Yep.

-Soak it.

-..is soak it. There.

Don't be so dainty, Chef. Come on.

I'm going to finish that one.

-Yeah, but you are making it a trifle too...

-A trifle, oh!

Are you an eggspert as well?

-So this is what we do, we let it set then we build it up...

-OK.

-..but what Chef's going to do now is put them in here, nicely.

-Ah.

-So that's custard? That's the creme pat?

-That's creme pat.

We will have custard there.

We're going to do that as well, so Cyrus is going to put on these here.

-I've got the creme pat.

-And I can cheat a little bit, you know?

-I'll cut the jelly.

-And in each layer, do you soak the sponge?

-Yes.

-You should.

But there's no alcohol in here, because of... For you.

Oh, OK, yes, sorry.

No, no, not at all. We'd be drunk before lunch.

Lovely.

And then we chill that again, but we're going to do this in real time.

Whoa, look at that.

And do you know what's great when you make this?

You've got jelly to eat afterwards as well.

-Are you worried about old custard?

-No.

-So this is whipped cream with the strawberry pulp?

-Strawberry pulp.

When you're in the kitchen, you get a chance to lick the spoon.

-Hang on. It's going over the side, be careful.

-It's OK, I've got this.

Go on, go on. I've got the spatula, don't worry.

-Pat the trifle, Chef.

-All right, all right, sir.

-So, now rose petals, arranged artistically.

-Artistically?

-Go on, then.

-And then if you cut them into quarters...

I'll cut the strawberry artistically.

-You put the petal... It can't be frozen, now.

-Petals, lovely.

What have you done to the petals? Can you tell the viewers, please?

-Yeah, I was just going to say...

-They look crispy.

-They are crispy.

-Nice rose petals.

-OK.

Whisk up some egg white, brush them onto your rose petals,

sprinkle some sugar on them. We do it in a vegetable drier.

You could put it in the airing cupboard of your house.

They've got glitter on as well, haven't they?

-No, no, that's the egg whites.

-That's just the egg whites? Wow.

-And then pop it into...

-They don't need glitter.

-You want a taste?

-Yeah. What, to eat it, or put it on?

-Oh, no, it's got raw egg white on it. Sorry, you cannae have that.

-OK.

-Yeah. Just in case.

-Thank you.

-You're my doctor.

-And you make the custard with the egg yolks?

Yeah, that's it. There's no waste at all.

-Indian.

-That's true.

-We should pop this in right now.

How long have the rose petals been in the oven, Chef?

You can do them in the oven for 20 minutes,

or you can put them in an airing cupboard, or leave them on

the top of your wardrobe if your bedroom's nice and warm.

-Or in your bedroom, so you get nice scent as well.

-It smells great.

We're not going to use everything...

-Have them in the bedroom, you can imagine.

-Well, this is it.

After a night out on the razzle with Chef, there you go.

This is magnificent.

Strawberry and rose petal trifle.

-Bravo. I think it looks amazing.

-Would you like a try?

I... Yes. Yes, please.

-I won't say no.

-And shall we give you a large plate, madam?

-Oh, God!

-LAUGHTER

-How exciting.

-Bigger portion?

No, that's absolutely plenty, thank you very much!

Having seen the amount of cream that's gone in.

-Oh, God.

-Mm, nice.

-You want to have a bit of every element, don't you?

Yeah, you want jelly on it, and did you get a strawberry?

Mm-mm. Thank you. Well, there is one... Oh, thank you.

And did you get the rose water coming out of it?

I do get the rose water. Yeah.

Oh, my God, I really do, that's amazing.

It comes through because it's nice, lovely rose water.

-Hundreds of roses gave their lives for that, so I'd hope so.

-Mm.

So, what will we be cooking for Hattie at the end of the show?

Will it be food heaven, lamb koftas, specimen style?

The lamb is mixed with garlic, chilli, mace, cumin, fennel,

plenty of red onions, shaped into kebabs, chargrilled,

served with spiced up brown sauce and a cucumber salad.

Or food hell, Hattie?

But I think you should try that, actually,

-because it's different to what you probably had.

-Yeah.

It's sweet and sour chicken,

and the chicken is fried in a spicy batter,

and then to add to the sauce we've got pineapple, peppers,

onion, spring onion, tomato ketchup, bit of chicken stock,

and cornstarch to finish it off.

-Sounds very good.

-How do you like that?

-Yeah, I'm very tempted.

Right, let's go exploring China with Ching.

She's left Ken in his hotel room this week to visit an organic

pig farmer near the city of Chengdu.

She's cooking for them.

It's fair to say they are a pretty tough crowd to please. Take a look.

The climate might be damp here,

but it's contributed to the area around Chengdu being so fertile

that Sichuan is known in China as the land of abundance.

But it's not only crops -

it also supplies over half the country's pork.

My dad kept pigs when I was growing up,

so I'm looking forward to visiting a local pig farmer.

I'm hoping to try my hand at some traditional pork dishes.

Mr Peng is different to most farmers in the region,

because his pigs are organic.

Nearly three-quarters of all the meat eaten in China is pork.

To the Chinese, pigs symbolise virility, and traditionally

they've always been an important part of everyday life.

Wow, they're really hungry.

Hello, piggy.

And, although the Chinese eat every part of the pig,

they still get through nearly two million every day.

With so much pressure to churn out pork,

organic farming has not been a priority,

so I'm happy to discover Mr Peng is obsessive about his pigs' wellbeing.

He produces and mixes his own feed,

and has a radical and unusual approach to their health.

This is all Chinese medicine herbs.

I still can't believe they eat so well.

Mr Peng's business started slowly, but in the last five years, due to

food safety scares and the expanding middle class,

the demand for organic food has quadrupled.

He's invited me to his house to meet his wife, and to have some supper.

In return, I've offered to cook a dish for them.

From all the activity,

it looks like I'm in for more than the simple supper I was expecting.

With typical Chinese hospitality,

Mrs Peng is preparing us a feast using every part of the pig.

She said, "This is like a bridge. A bridge pork rib."

It's a really wonderful way of steaming here.

You just put water in the base,

and then put a plate over the top.

Their woks look amazing!

For her next dish,

Mrs Peng is making another local speciality - cherry pork, made with

soy sauce, and a mix of caramelised sugar and a touch of vinegar.

Oh, it's juicy, and really tender, and very sweet.

'I'm planning to cook my hosts a dish using more of that

'delicious pork belly - a Sichuan classic called twice-cooked pork.'

'Mr and Mrs Peng are clearly very particular about their food,

'and they both seem concerned that

'I won't stick to the traditional recipe.'

The light is used for seasoning, for saltiness,

and then the dark is used for colour, to caramel it.

Now, there are so many different variations.

She likes to use the loutol, which is the dark soy sauce,

but I like to mix a little bit, the light and the dark.

'For my version of the dish, I'm starting with fermented black beans,

'mixing them with chilli bean paste and frying the mixture in hot oil.'

Mix together.

'Twice-cooked pork is essentially a stir-fry dish, using slices

'of pork belly that have already been boiled for half an hour.'

And I'm just going to add a little bit of the dark soy sauce.

And then a little bit of the light, as well.

Little bit of sugar.

'The last ingredient in, as they only need a minute or so,

'are the spring onions.'

I hope they're going to enjoy this.

He's so proud of, you know,

the Sichuan classic, classic hui guo rou.

This isn't even good enough for him.

He said, "It's OK, it's salty, but it's not the real thing."

But Mrs Peng, she said it's good.

Mrs Peng has made us so many classic Sichuan Pork dishes,

each using a different cooking method.

Doesn't it look amazing, all the dishes together?

Dressing on this pigsa is really good.

It's very crunchy.

Cartilege-y.

But good.

This is Mr Peng's daughter.

Actually, I'm going to ask her what she thinks of my hui guo rou,

my twice-cooked pork.

She said it's good. It's got good taste.

At least someone likes it.

Hattie, I know we made a mean trifle, and I know you're

eating for two, but really, that is a joke, isn't it?

I know, I couldn't help myself.

-All that trifle!

-All of it.

-Still to come this morning -

James Martin is showing off his pastry skills.

He's at home, making a luxurious-looking lemon tart,

which is served with creme fraiche and a little icing sugar.

Stunning.

And there's no omelette-making today,

but we're challenging in a different way.

Yes - we'll be playing a Saturday kitchen version of Spin The Bottle.

And - will Hattie be facing food heaven, or food hell?

-Spicy koftas...

-Or will it be food hell?

Sweet and sour chicken with extra pineapple.

You can see what she ends up at the end of the show.

Right, Cyrus, it's my turn to cook with Selin, and you go and sit down.

So, what can I do for you?

Well, you're going to start off by making a lovely gazpacho

-for me, please.

-OK.

But, just before that, we're going to toast off some spices.

-I'm comfortable with this.

-Very comfortable with that, I'm sure.

So what have we got in here?

We've got some fennel seeds and some cumin seeds,

so just going to lightly toast those and then we'll grind those up.

And I'm just going to cut up this bread here.

We've got a lovely loaf of Turkish bread,

and we are going to just make this into some crostini.

Crostini. And if you didn't have traditional Turkish bread,

could you use something else?

You can use anything. A nice white crusty loaf,

-I think is best.

-And you say this is based on a street food?

Yeah, called balik ekmek, and what they would normally do is

you'd literally probably get half one of these,

like that, and then slit that open,

and do a lovely grilled mackerel with a nice salad in there,

very similar to what we're doing, but mine is slightly more...

-Refined?

-Yeah, slightly just more complicated.

-Just a little.

-Superb.

This has got a lovely aroma coming out of it. Do you want it to

-change colour, or...

-What have you got in the pan, Chef?

We've got fennel seeds and cumin seeds, Chef.

-And there's something there I've not used before.

-What's that?

Pul biber?

-Pul biber.

-Pul biber.

Pul biber, yeah, red chilli flakes, also known as aleppo chilli.

-Cos I tried that, and it's really fruity.

-Yeah, yeah.

-It's got the heat, but it's really fruity.

-Yeah, really fruity.

So just going to put a little bit of salt on these and

-a little drizzle of olive oil, and pop them into the oven.

-OK.

And then once I've toasted the fennel and the cumin seeds...

-Yeah, if you could just grind those up for me.

-Is that OK?

-Yep, that's great.

-Perfect.

-And then...

-Is this on your menu, Selin?

-It is on the menu, yeah.

-Just put it on recently.

-Is it quite popular?

Er, yeah. It's going down really well so far, yeah.

And are you serving it with half of bread, and mackerel in the middle?

No.

See, our food is all about sharing plates, so I think if I gave someone

half a loaf of bread, they're going to be full up quite quickly. Yeah.

Mackerel's one of my favourite fishes. It's just lovely.

Yeah, me, too. Me too.

The only thing about mackerel is it's got to be really fresh, Chef.

-Yeah.

-Yeah, it's an oily fish,

and that's one of the ones you have to have super...

-Oily fish tends to go off very quickly.

-Spanking.

So what do you look for, in a good fish?

You're buying a whole fish in the market.

Nice firm body, bright eyes, bright gills.

But if you've got a good fishmonger,

you don't really need to check, it'll come in crisp.

Are you happy with your fishmonger? Always good gear?

Yeah, yeah, yeah. Really happy, actually.

-Run your finger over it.

-OK, so, is that fine enough for you?

-Yes, that's perfect. So if you just pop that in there.

-Pop it in there.

That's it.

And then, if you can just take the tomatoes, pepper,

-peel the cucumber, bit of garlic.

-A wee gazpacho.

Whizz that all up,

-and you can take a bit of that bread from there as well.

-OK.

-So we've got the fennel seeds, cumin, and the pul biber.

-Mm-hm.

Mix that all together.

-And we're just putting the flesh side of the mackerel into that.

-OK.

And did you put any salt in the mixture? No?

No salt in the mix, I'm going to season it while it's in the pan.

Brilliant.

What are you working on apart from the new restaurant?

Cos it's busy, it's got great reviews. What else are you doing?

-I am... I've just sort of been writing a book, actually.

-Ah.

That's what I've been doing.

Yeah, so, it's going to be The Oklava Cookbook,

so we're going to have...

I'm just going to grab another knife here.

So we're going to have restaurant recipes,

but also sort of recipes that have been inspired by my mum's cooking

and my grandmother's cooking, so real nice home-style dishes as well.

So I've got a medium hot pan here, I'm going to pop in the mackerel.

I'm only putting the spices on the flesh side,

because I'm mostly going to cook this through on the skin side,

so we get the skin nice and crispy,

-but without burning the spices...

-And then flip it over last minute?

Yeah, flip it over last minute.

It's got a mind of its own.

MIXER WHIRRING

So it helps with mackerel,

especially when you take those bones out from the middle...

..to just put a bit of pressure down on it while it's in the pan,

so you keep it nice and flat.

I normally put a plate or a pan on top.

Yeah, you could do that as well.

Where do you get your ideas from?

Is it always from home cooking, trips abroad, books,

bit of everything?

It's a little bit of everything, to be honest with you.

I think once I started writing the book, I realised how much

inspiration I actually take from my mum and my grandmother,

and realised how much I was thinking of these really

small things, it might be a dressing or

a small element of something that they made.

I find that really inspirational when I developed that into

the way that I cook now.

I've also got a little bit here of chilli butter, so this is

just the nut-brown butter, and then we put some more of that...

Strain that off, the butter, and then its pul biber again,

in there, and a little bit of olive oil at the end.

Pul biber, I just love that word, it's great.

And it tastes brilliant as well.

So, traditionally,

when you have this along the bridge in Istanbul, you'd get...

-Sometimes you get a glass of pickles.

-OK.

Radishes and peppers, cauliflower, carrots,

all sorts in there,

and it's topped with what's known as salgam, which is turnip juice.

Sounds a bit odd, but it makes really delicious salad dressings,

and they use it a lot in pickles as well.

I like plenty, plenty of parsley in this,

-and then we've got a bit of olive oil.

-Would you like me to mix that?

Yeah, give that a mix.

-Smells so fresh, doesn't it?

-I think we're nearly there.

Done that one...

Forgot I was on telly, I was just going to use my fingers.

OK, would you like this plated centre of the plate, or...?

-No, we're going to kind of layer it up.

-OK.

So the mackerel, we can see, is pretty much cooked through there,

so I'm just going to take it off the heat.

And just flip it over, just to finish it.

Smells wonderful, eh?

So, we've got a little bit of... This is black olive paste,

-eaten at breakfast time as a spread, or...

-So just like a tapenade?

Yeah, exactly. But literally just black olive.

-No anchovy in it, or...?

-No anchovy, no, nothing else.

And then we've got our...

..lovely crostini here, so I'm just going to take a bit of this,

cos it could get a bit messy.

-Now I'll just dip that in there...

-Mm-hm.

..so it's nice, cos you'll have the bit of crunch...

And it's softening up, yeah.

-Soften up and soak up all that lovely flavour, yeah.

-Love it.

Do one of those there.

Another one.

-Oh.

-She cut it with a fork and a knife.

-That's a crispy crostini.

-Lovely.

-OK.

-Nice toasted bread, soaked in that, would taste really good.

-Mm.

-This is like a sketch show, isn't it?

-Yeah.

-Sketch show.

-There, we're just going to do a little bit of Nigella seeds.

-Mm-hm.

Which adds a really nice element.

-A few of these pickled chillies.

-And here's your radishes.

Get rid of that.

Cool. Throw that on salad, and then we'll take...

..a bit of this mackerel

Pop that on there.

Just take a little bit of this chilli butter,

which just gives a nice richness to it.

Fabby.

So this is definitely one to get a little bit messy with.

-OK.

-There we go.

-So, what have we got there, then?

There is my take on balik ekmek,

which is a mackerel sandwich with tomato salad and black olive.

-There we go.

-Wow.

-Look at that.

-Oh, my God.

-You are in heaven today, aren't you?

I really am!

-Let's do one from this side.

-There's so many different bits.

There you can go.

It's the colours that are so amazing, aren't they?

-Just smells so fresh as well.

-It really does.

-Yeah, go for it.

Right, we need something to drink with this,

so let's see what Olly Smith has chosen to go with Selin's mackerel.

With Selin's magical mackerel,

you might be tempted by a bright white wine from the seaside,

such as this picpoul de pinet from the south of France.

It's electrifyingly zesty.

However, the fruity salad is making me think pink,

so I'm selecting a wine that's a little off the beaten track.

Meet Sevilen R rose. Turkish delight.

This wine comes from Turkey, a country whose history with

winemaking stretches back thousands of years.

There's intriguing potential, both with local grape varieties,

and international ones, and this one has both.

You've got local fruity kalecik karasi, and also a bit of

spicy Shiraz, and what that gives you is a wine that really resonates.

It feels like a rock star riffing on a stick of rhubarb.

Oh, that's just a summary of summertime.

The oily fish itself needs a bit of zest and zing to cut through,

and this wine's got the perfect bright edge for the job.

You've also got the pomegranate molasses in the recipe,

and that gives depth, it boosts things.

It's the fruity character of this prime pink

that's spot on to resonate.

And finally, the salad with the tomato and pepper.

You really need a wine that's all about freshness,

and this one - it just couldn't be more suitably summery.

Selin, here's to your magnificent mackerel sandwich. Cheers!

-That's lovely. Very strawberry again.

-It's nice.

-Lovely.

-It's got a real kick to it.

But the mackerel, the salad, the bread - yeah, it just works.

-The rose goes absolutely perfect.

-Do you think it'll go with your dish?

-Yeah, this works really well, actually. Perfect.

-Rose goes well.

It's like a taste of summer, or being by the sea, isn't it?

You'd think it'd be struggling against all the spiciness and

the oily fish, but it's perfect. It just works really well.

It's almost got, like, a higher alcohol content to deal with that

-as well, I think.

-Mm.

-What do you think of the bottle, Chef?

It's very trendy, it's different.

-You wouldn't think it's a wine bottle.

-It's like a syrup bottle.

Looks like a vodka bottle.

Right, let's get a taste of Britain from Brian Turner

and Janet Sreet-Porter.

They're in Suffolk, and they've got a tasty summertime dessert

for you, but this one's all about gooseberries.

Well, Brian, here we are, on a quayside just outside Orford,

on the beautiful Suffolk coastline.

And over there is Orfordness,

and the sea used to flood right up to the castle over there,

so all this marshland's been drained and used for farming.

And there's acres of arable land round here, great meat,

Sutton, who has very famous poultry, and, of course,

look at the coastline - bags of fresh fish.

But there's a young lady chef who has a fantastic restaurant

that does really local produce,

and makes a fantastic success of it.

'Before we set off on a hike up the coast, I think we should

'check out a farm where they only sell their produce locally.

'It would be good to get our hands on some.'

Well, I've brought you here to High House Farm.

It's a fruit farm, fantastic soft fruit at this time of year,

so I'm sure we're going to find just the fruit we need.

Piers and Suvi Pool took over the farm from his father,

who'd been a Japanese prisoner of war.

A friend in the prison camp

told him stories of working in the Kent orchards.

Inspired by these stories, he started High House Farm,

which was eventually handed over to Piers and Suvi in the year 2000.

-Hi there.

-Hello, Janet. Hello, Brian.

-Hi, Piers. You all right?

-Yes, thanks, and you?

-Good man, yep.

So here we are at the gooseberries, and here's my wife, Suvi,

who is expertly picking some.

-Hi, Suvi.

-Hi, Janet.

-No, don't take your glove off. Hiya.

It's a gooseberry picker's best armour, this.

So, how do you judge when gooseberries are ripe?

Well, really, these are green gooseberries,

so you can't tell, really, by colour, so we basically go on size,

and as you can see, these have sized up quite nicely.

Right, yeah. I'm going to actually cook some of these and make

-a nice dessert.

-Lovely.

-Come on. Are you staying there, or come in?

I'm staying, I'm talking to Suvi.

Yeah, let's have a little chat, you know? Something...

Oh, there's some good ones, Janet. You've missed a few there.

They're beauties.

I do think these goosegogs are absolutely at their best,

so I'm going to make a really simple summer dish -

gooseberry fool with ginger biscuits.

Do you like a fool, Janet?

Luckily I do, Brian, and I love a ginger biscuit.

-These are made in Suffolk, so they're local stuff.

-Right.

So you're cutting your gooseberries in half before you cook them?

I'll cut them in half, yes. I just think they cook nicer.

We want them to hold a bit of shape,

but we don't want them too big lumps.

-You don't want them to explode.

-No, exactly right.

OK dokie, right, let's get this pan on here.

-Going to put those in.

-Yeah.

With about four tablespoons of sugar.

OK? And you do need a good bit of sugar in this.

However, don't put too much in there.

You can correct it later, can't you?

You can, but look what we found - elderflower cordial.

Local stuff.

It's really good, so it's got that lovely little citric flavour

at the back there, so I'm going to put that in there.

Once again, you can always add a little bit more,

and just let it cook nicely away, till it starts to fall.

I've got some here, look, the colour's changed

but when I say fall, they started to lose their shape,

but they've still kept some of the shape,

and actually if you taste these, these taste lovely.

The sugar and the elderflower is fantastic.

Half of them, I've put through a blitzing machine,

so we take these over here.

I'm going to take about three of these biscuits,

and I'm just going to break them up into chunks.

Not too big, but likewise not too small.

They're going to soak up some of the juice,

but they're also going to give out a bit of that ginger flavour.

We'll take these, and we're just going to...

Don't put too much in here.

I just want flavour, and I also want a bit of texture,

so it's got that little bit of bite to it.

That's probably about right.

Going to make a couple of portions up here. We take this,

put the mixture in the bottom. Let's just put a little bit more in there.

Lovely. Now, you want to whip the cream.

Just a little bit of sugar helps it whip up.

Once again, you can add a bit more if you like,

but it does take a little while,

so what you need to do now is put some of the elderflower cordial

in there, and hopefully, because of its acidity,

it'll actually start to help us set up our cream.

-See, look, it's starting to thicken now.

-Yeah.

That's what we want. Just a wee bit more.

-Grand.

-Oh, I didn't know that.

-Was that double or single cream you started off with?

-Double cream.

I always use double cream,

it's got twice the amount of fat in it, which is perfect.

-'Course you do, Brian.

-Well, I'm amazed you asked the question.

OK, now, this is half of the mixture we had here,

put through the blitz machine, and I think once again the trick here...

Treat it like an old-fashioned raspberry ripple

- don't have it completely a puree of gooseberries and cream, so now...

-HE WHISTLES

-Careful, Chef.

Don't put too much in.

I've got ginger biscuits here, and they've been in the machine, OK?

Just quickly... Love this, they get really nice and fine.

All I want to do now...

..is just pour them over the top,

and now comes the really dangerous part.

These are elderflowers. Take a nice bit there.

I say it's dangerous, because I'm going to pour this

icing sugar over it, and it's going to land most of it on your sweater.

-Yeah.

-And that's dangerous for me, so I'm just going to go...

Oh, wind's blowing the other way now!

Just that little bit over there, lovely.

And sit that on top.

And there you have it. A gooseberry fool, with a hint of ginger.

Brilliant.

-Can I ask Piers and Suvi to taste some?

-Please, yeah.

-Come on in!

-You grew them.

-You have that. Looks delicious.

Thank you, that looks fantastic. There's a spoon there.

Right down to that lovely fruit, there. Right.

-Oh, that's delicious.

-I'm going to go for it now.

-That's a good man.

-That's really good.

-I don't like it to set too much.

Sometimes, people over-whip the cream, and then the fruit gets...

Fantastic, isn't it?

-Mm. He's done a lovely job.

-Really good.

Well, it pains me to say it, Brian, but you've done it again.

It's delicious.

Thank you, Brian. Right, it's time for our chefs to face

a new challenge that we are calling Spin The Bottle.

When I heard that, Chef, I brushed my teeth!

Each chef has been given the same main ingredient,

which today is a lovely piece of tuna.

And on the table, there's four trays containing

a selection of other ingredients that naturally go well together.

So, you have yellow.

We've got some pasta, we've got lime, we've got quails' eggs,

we've got some clams. And we have green.

Green has got a papaya and a mango,

a little bit of an Oriental feel, and some glass noodles there.

And then we have the red.

In the red, we've got some edamame beans, we've got some wasabi peas.

Some rice. So you know where that comes from then.

And then we have blue. Lots of vegetables. Very British.

So you've got new potatoes, we've got some corn,

we've got shallots, carrot, cabbage, radish. You name it, we've got it.

And some lovely pea shoots too.

The chefs will spin a wine bottle to decide which tray they end up with.

And they then will both have to construct a delicious,

tasty plate of food for Hattie to try.

As if she hasn't had enough food today!

There's a special golden bottle for a prize dish that she thinks

is best. You'll not get another one of them.

-Selin, would you like to go first and spin the bottle, please?

-Yes.

No pressure.

-Aha!

-Ooh!

Dan. It's your turn.

Oh, clever man, that. Ah-ha-ha.

All right. OK. So, Selin's got green, Dan's got blue. OK, chefs.

Let's go.

That's the two bits of tuna.

Right, I'm going to do something along the lines of glass

noodles with a peanut and palm sugar dressing.

And we'll do a mango and papaya salsa.