:00:08. > :00:14.Good morning. There is no better way to start your weekend than with 90
:00:15. > :00:17.minutes of fabulous food, some of the world's best chefs. This is
:00:18. > :00:43.Saturday Kitchen Live. Welcome to the show. You're in for
:00:44. > :00:51.some culinary treats in the studio. Celebrating Chinese New Year with us
:00:52. > :01:00.is the wizard of the wok, Ken Hom. And making his debut is Adam
:01:01. > :01:04.Handling. How are you feeling? Even shorter than I normally do! You look
:01:05. > :01:14.younger than ever. You're the only chef I know that does not age. What
:01:15. > :01:24.are you cooking? I am making some excellent Szechuan dumplings. I am
:01:25. > :01:30.doing beef and artichokes. A little cross dinners to it. Looking forward
:01:31. > :01:36.to that. They both taste delicious. Tremendous dishes there. We've got
:01:37. > :01:48.some great clips from top chefs at the BBC. Rick Stein, the Hairy
:01:49. > :01:55.Bikers and Tom Kerridge. Our guest today is the fantastic Tom Parker
:01:56. > :02:07.Bowles. How are you? Very well. Feeling bright and early? You do so
:02:08. > :02:13.much cooking and eating. Eating, more. I tell you what is amazing, we
:02:14. > :02:18.were in Shanghai together and you said, let's go out for lunch and
:02:19. > :02:22.your knowledge was incredible. I think I knew to dishes from Shanghai
:02:23. > :02:28.cooking and you knew everything. You work hard in the kitchen, I sit,
:02:29. > :02:35.reading books. It is not difficult to get overexcited. But we have two
:02:36. > :02:42.fantastic chefs. What is your Food Heaven? Broth. You've got bones,
:02:43. > :02:47.things that people throw away, you can make this delicious, life
:02:48. > :02:55.enhancing liquid out of it. Food Hell? Goats cheese. I can eat blood,
:02:56. > :03:05.insects, dogs if I have two, I try not to. But goats cheese is like
:03:06. > :03:08.licking the floor of a stable. What a lovely thought. For your Food
:03:09. > :03:19.Heaven I'm going to make you one of my classic dishes. This is a lovely
:03:20. > :03:25.pasta in broth, we add onion, celery, carrots, slow simmer it to
:03:26. > :03:29.get that beautiful broth, then these little parcels, filled with beef,
:03:30. > :03:36.veal, Parmesan and bred, we simmer that in the bread and serve it as
:03:37. > :03:43.one dish. Food Hell, goats cheese cheesecake, little digestive base. A
:03:44. > :03:51.little bit of creme fraiche, spices and herbs, finished with poached
:03:52. > :03:58.rhubarb. It is still nice. It might just be OK. You need to wait until
:03:59. > :04:00.the end of the show to find out which one Tom gets. If you want to
:04:01. > :04:14.ask any of us a question called... If I get to speak to you I will also
:04:15. > :04:21.ask you if you want on to face Food Heaven or Food Hell. You can get in
:04:22. > :04:28.touch with us using the hash tag. Cooking time with chefs can. You
:04:29. > :04:38.will be doing the York now. I cannot do that. I am going to do steamed
:04:39. > :04:49.salmon. With these vegetables. You will start the dumplings, with the
:04:50. > :04:52.mushrooms. What I'm doing with the Salmons is really good, for Chinese
:04:53. > :05:02.New Year you must have fresh because it is prosperity, and it is the year
:05:03. > :05:11.of the Rooster. What does that mean? You've seen the start of the year, I
:05:12. > :05:15.shall not go any further! You are not talking about our friends over
:05:16. > :05:22.the pond? That person shall not be named! You're steaming it with
:05:23. > :05:28.garlic. Yes, and black bean sauce. If you can get fermented black
:05:29. > :05:34.beans, dues that, if you cannot, a lot of the black bean sauce is
:05:35. > :05:42.perfectly fine that you buy at supermarkets. I am putting my minced
:05:43. > :05:50.pork in here. That is right. Lot of salt and pepper. Then we've got
:05:51. > :06:01.cornflour. What is that? That is sesame oil. Spring onions. Put that
:06:02. > :06:07.in. And you'd use the egg and the cornflour. That keeps the whole
:06:08. > :06:14.thing together. It is a very nice texture and what is unique is this
:06:15. > :06:26.minced pork has fat and that means flavour. We are putting Ginger on
:06:27. > :06:33.that. What else? Happy New Year to you, Ken. You've had a busy year
:06:34. > :06:41.last year. A little bit of rice wine. This was the sort of dish my
:06:42. > :06:54.mother would make. The black bean will give it a nice new money
:06:55. > :07:00.flavour. -- nice umami flavour. We cover that and put it on high. You
:07:01. > :07:08.do a lot of cooking with steam. It is healthy and the great thing about
:07:09. > :07:16.it is you get all the natural flavours. It is not overcooked.
:07:17. > :07:28.Nothing is worse than dry fish. Dry anything, even dried pork or meat,
:07:29. > :07:36.except you. -- etc. Whilst you're doing that I will do the source. It
:07:37. > :07:41.is very simple. It is garlic. This is a great thing to do when you've
:07:42. > :07:50.had a bad day. Who are you thinking about? It cannot be that bad! We
:07:51. > :07:55.don't want to get political. Last year you brought your book out
:07:56. > :08:03.because even though Ken looks 25 he is slightly older than that. 57
:08:04. > :08:12.years! The book has been really successful. Yes, people had real fun
:08:13. > :08:23.reading it. And you are a chef again, you don't stop. You said you
:08:24. > :08:27.were in Brazil, the day before yesterday, now you are in the TV
:08:28. > :08:35.studios. But you've got a restaurant now. Yes, for two years in a row
:08:36. > :08:43.we've had a Michelin star. It has been interesting, getting Brazilians
:08:44. > :08:48.in to eat Asian food. They love it. This is one dish I want to put on
:08:49. > :08:54.the menu. So tonight is Chinese New Year. How do you celebrate? With
:08:55. > :09:08.friends over food. So very much like the cuisine of the Italians? They
:09:09. > :09:15.learned it from us. We are going to start talking about who invented
:09:16. > :09:22.spaghetti now. How do we do these? Very easy. Just take a nice one
:09:23. > :09:34.here. Because of the egg it is going to stick. I have spring onions and
:09:35. > :09:41.garlic in here. I'm going to add the sesame paste which is a little like
:09:42. > :09:54.peanut butter. It gives that Rich umami flavour. Tom was telling me
:09:55. > :10:00.he's going to session -- Szechuan. That is one of the regions of China?
:10:01. > :10:09.Right in the heartland. Of the technology companies out there. The
:10:10. > :10:15.San Francisco of China. We add a touch of sugar to the source. Why?
:10:16. > :10:30.We need to balance all the flavours, mix them together, the sources done.
:10:31. > :10:41.-- sauce is done. Tom will like that. If you would like to ask us a
:10:42. > :10:46.question give us a ring. Calls are charged at your standard network
:10:47. > :11:02.rate. Now I'm going to put these in the water. Are these OK? Yes. So
:11:03. > :11:14.it's got to be boiling hot water. Thank you. So this is the finishing
:11:15. > :11:25.touch. They come to the boil and surface and once they are done that
:11:26. > :11:31.is it. And the reason we do dumplings, it is like a present. The
:11:32. > :11:47.Chinese are always talking about prosperity and hoping that they win
:11:48. > :11:54.the lottery and that kind of thing. I might add a little bit more oil.
:11:55. > :12:00.You've got your coriander chops. I'm going to take this. All this done. I
:12:01. > :12:22.think that will wake up the dead. So this is for minutes -- this is
:12:23. > :12:32.for minutes, this? I think so, the best way to check if it is cooked, I
:12:33. > :12:36.hate overcooked salmon. You like yours thinker in the middle but a
:12:37. > :12:50.lot of people think that is undercooked. -- pinker. My mother
:12:51. > :12:57.always says I cannot cook fish. For Chinese, if you overcook it that is
:12:58. > :13:10.the worst thing. A little bit of soy sauce. I put spring onions on top of
:13:11. > :13:22.that. Coriander, which is absolutely wonderful. The strain on to there.
:13:23. > :13:28.I'm impressed, this is the first time I've ever made dumplings. In
:13:29. > :13:36.China the whole family sits around the table making dumplings and
:13:37. > :13:49.gossiping. That does not change in any nation. We put that they are and
:13:50. > :13:57.we hear the fireworks of Chinese New Year. Tell us your dish again.
:13:58. > :14:08.Szechuan dumplings and steamed salmon with black bean sauce. And
:14:09. > :14:19.going to take these over. Let's see if these make the Tom test. Did you
:14:20. > :14:32.go, chaps. Let big straight in. Don't be polite. Do you want
:14:33. > :14:37.coriander? I would love some. This dish, is it Cantonese or Szechuan?
:14:38. > :14:42.That one is Cantonese and that one is Szechuan. The thing is, for
:14:43. > :14:50.Cantonese, nothing is better than steam because we want fresh flavour.
:14:51. > :14:56.These are dishes that your mother taught you growing up. We need some
:14:57. > :14:59.amazing wine so we go with Jane Parkinson who went to Chiswick to
:15:00. > :15:14.visit the Chinese lantern festival. It's Chinese New Year, so I've come
:15:15. > :15:18.to Chiswick house and gardens' incredible magic Lantern Festival.
:15:19. > :15:20.Before at least further -- a feast for the palate, it's time for a
:15:21. > :15:48.feast for the eyes. MUSIC PLAYS Ken's two fabulous
:15:49. > :15:51.dishes might look very different on paper, but the dressing of the
:15:52. > :15:55.salmon and the tip of the dumplings mean they have a similar flavour,
:15:56. > :16:00.and they can work with red or white wine.
:16:01. > :16:04.Red wine drinkers rejoice, you could go for this tasty Italian which is
:16:05. > :16:08.low in tannin and works really well with the chilli smokiness.
:16:09. > :16:11.When I made this recipe I found the best match was actually a white
:16:12. > :16:17.wine, the wind that stood out by a mile was this absolute powerbomb,
:16:18. > :16:23.the Waimea Estate Pinot Gris 2016 from Nelson in New Zealand. Pinot
:16:24. > :16:27.Gris is the same grape is Pinot Grigio, but it is rounder and more
:16:28. > :16:31.anxious, is still an aromatic grape, these things combine to make it work
:16:32. > :16:36.very well with Chinese food in general.
:16:37. > :16:39.That is so pretty on the nose, it is like someone has cut a very ripe
:16:40. > :16:47.peach in half right underneath your nostrils. That fruity and is you get
:16:48. > :16:51.on the palate as well, but there is a lovely homely richness, and this
:16:52. > :16:56.two flavours work really well with the salmon, the pork mince and the
:16:57. > :17:01.ginger. Because you have the lovely juiciness, that works really well at
:17:02. > :17:07.tempering the heat of the Sichuan pepper. These are two fantastic
:17:08. > :17:10.celebratory dishes, so I hope you enjoy this cheeky, chirpy Pinot Gris
:17:11. > :17:17.with them. Cheers! What do you think, Ken?
:17:18. > :17:22.Zesty, wonderful, especially with the dumpling. Tom? You need
:17:23. > :17:23.something strong to hold on to those big flavours, really good.
:17:24. > :17:28.Adam, what are you making for us later this morning?
:17:29. > :17:31.Beef, artichokes with sour cream and garlic.
:17:32. > :17:34.And there's still time for you to ask us a question,
:17:35. > :17:42.Or you can tweet us a question using the hashtag #SaturdayKitchen.
:17:43. > :17:46.Time now to join Rick Stein on his trip around the Far East.
:17:47. > :17:48.He's leaving Cambodia along The Mekong River, heading for some
:17:49. > :18:07.The journey this little country has been on in recent years has
:18:08. > :18:10.been one of struggle, 'coming back from a nightmare
:18:11. > :18:11.and re-adjusting itself into the modern world.
:18:12. > :18:14.'It's got a long way to go, but I felt a distinct note
:18:15. > :18:19.But it's time to continue my Odyssey away down the mighty Mekong River
:18:20. > :18:23.I'm quite pleased because for the next few days I'm not
:18:24. > :18:27.being bounced around in a minibus, but almost harking back to that
:18:28. > :18:33.wonderful time I had on a barge in Southern France some years ago.
:18:34. > :18:46.Let me introduce Mr Thong who is our Captain.
:18:47. > :18:52.And Anh, my wife, is also the person who organised all the,
:18:53. > :18:58.And last but not least, Mr Ut, who is our chef.
:18:59. > :19:19.I don't know if it's just me, but the start of a journey,
:19:20. > :19:22.on a boat anywhere is an adventure, and I feel like I'm beginning
:19:23. > :19:29.a new journey, even though I've been two or three days in Phnom Penh.
:19:30. > :19:32.But I must say it's so pleasurable to get away from that.
:19:33. > :19:35.It was so interesting, but it's so bustly and so,
:19:36. > :19:39.so much tuk, tuk, so much motorbikes, so much smog,
:19:40. > :19:44.you see all the guys wearing these masks because it's so...
:19:45. > :19:47.Gets in your chest, and the breeze here is wonderful.
:19:48. > :19:50.Now, I'm just looking across at the banks and there's all
:19:51. > :19:53.kinds of things going on the banks, and we're on our way
:19:54. > :19:56.to another country to Vietnam, down to the Mekong Delta and to see
:19:57. > :20:07.It's cool and it smells of ginger and lemon grass and it's just,
:20:08. > :20:24.it's such a beautiful contrast to Phnom Penh and that bustly city.
:20:25. > :20:27.I'm told that the tradition for painting eyes on the front
:20:28. > :20:29.of boats was to scare away the crocodiles of which,
:20:30. > :20:35.before the passing of time, there were many.
:20:36. > :20:37.But Benoit told me the crocs were all eaten long ago,
:20:38. > :20:43.It's really nice the way people all over the world on rivers,
:20:44. > :20:47.or anywhere on boats, wave to each other.
:20:48. > :20:49.It's something about communication and I think it's really, on boats,
:20:50. > :20:57.I was just thinking three years ago we made a series,
:20:58. > :21:01.going down the canals of South Western France in a barge,
:21:02. > :21:05.and we were on that barge for about eight weeks,
:21:06. > :21:09.and that sense of serenity and peace and you just slip past villages
:21:10. > :21:15.and churches and fields of sunflowers and vineyards,
:21:16. > :21:20.and it's just the most wonderful feeling of life going on,
:21:21. > :21:23.but you're sitting in this really calm way.
:21:24. > :21:29.It's different, but I was also thinking that...
:21:30. > :21:32.these villages that we're passing with all that lovely sound
:21:33. > :21:34.of laughing children coming over the water, we're not
:21:35. > :21:44.Now if we'd been in a car and we'd arrived in their village or in a...
:21:45. > :21:47.You know, with all the crew, we would have been intruding,
:21:48. > :21:52.But here we're seeing them living their life just in an easy
:21:53. > :21:54.way and just observing, and it's just adding
:21:55. > :22:08.It didn't take long to reach the Vietnamese border,
:22:09. > :22:10.which is marked by a South Vietnamese gunship left
:22:11. > :22:16.While Benoit and his wife called in for the paperwork
:22:17. > :22:19.to be checked, Mr Ut, the chef, made lunch with fresh water
:22:20. > :22:30.prawns and ripe mango, a brilliant combination.
:22:31. > :22:32.Well, watching him cut up that mango, there's so many different
:22:33. > :22:39.It is difficult because the stone in the middle is quite an odd shape.
:22:40. > :22:43.It's really hard to get nice little squares as Ut just has.
:22:44. > :22:46.But I note that he's working with great delicacy,
:22:47. > :22:49.but cutting away from himself, and that actually is quite difficult
:22:50. > :22:55.I was thinking all the time he was gonna cut his fingers,
:22:56. > :23:00.The prawns are tossed into fried onions and garlic,
:23:01. > :23:07.These are river prawns and everyone I know is worried
:23:08. > :23:10.about the proliferation of prawn farms along the banks of the Mekong,
:23:11. > :23:13.but they're a good source of protein, and in a heavily
:23:14. > :23:20.populated country, I suppose it's a necessity.
:23:21. > :23:24.I guess it's one of those things which we in the West can afford
:23:25. > :23:26.to be sceptical about, but over here, with nearly
:23:27. > :23:28.90 million people to feed in a relatively small country,
:23:29. > :23:36.Anyway, Mr Ut has seasoned the dish with salt, pepper and lime juice,
:23:37. > :23:42.and he thickens it with a spoonful of corn flour.
:23:43. > :23:49.I love the combination of mango and prawns.
:23:50. > :23:52.The sight of this is making my mouth water and, I suspect,
:23:53. > :23:56.Benoit, the reason I've come to Vietnam above all,
:23:57. > :24:00.is because I believe Vietnamese food is really healthy, it's very fresh
:24:01. > :24:11.If you are fish eater, if you are a, if you're a vegetable...
:24:12. > :24:13.Vegetarian actually, er, you really can find, erm,
:24:14. > :24:21.a very large and very wide choice of any kind of food you crave for.
:24:22. > :24:27.Er, the Vietnamese are kind of family to fish.
:24:28. > :24:31.They, er, they are supposed to have been born from the same dragon
:24:32. > :24:34.and fairy, who together had a hundred eggs, half
:24:35. > :24:37.of which rolled down into the sea and became the fish,
:24:38. > :24:40.and the other half of which rolled up, if you can believe
:24:41. > :24:43.that, into the mountain and became the Vietnamese.
:24:44. > :24:48.How interesting, because we are all descended from fish actually,
:24:49. > :24:54.The reminiscence of the origin of life, yes.
:24:55. > :24:57.Maybe that's why I love it so much, fish.
:24:58. > :25:00.I've only had one day on this old rice barge,
:25:01. > :25:05.and I can't wait for tomorrow, but now it's time for a cold beer,
:25:06. > :25:15.He's back next week with more foodie stories from the Far East.
:25:16. > :25:17.Rick sampled a traditional Vietnamese curry using mango there,
:25:18. > :25:25.and I'm going to show you another very different recipe using mango.
:25:26. > :25:33.I am going to do a lovely spicy crab salad with mango, Chinese leaves,
:25:34. > :25:38.mint and coriander. It is here and everywhere today, it is killing us.
:25:39. > :25:44.How are you Tom? Very well, nice to be next to you. Busy. Last year, I
:25:45. > :25:52.went to the famous book launch, tell me what book you did last year? It
:25:53. > :25:59.is called for and Mason The Cookbook, which is 300 years in the
:26:00. > :26:04.making, like Jurassic Park! You think this iconic store in the
:26:05. > :26:08.middle of London, it fed royalty and armies and emperors and Dukes and
:26:09. > :26:15.duchesses and all the rest, it is still going strong now. It is the
:26:16. > :26:20.food store of London? It is. You talk about Bake Off, it started with
:26:21. > :26:27.Fortnum and Mason. All these amazing recipes, they are not mine. Sidney
:26:28. > :26:31.Aldridge, a fantastic show. It was a joy, like going deep into the
:26:32. > :26:35.archives of this iconic store and finding all these British... We all
:26:36. > :26:41.have these stories, I remember going there as a child for the Welsh
:26:42. > :26:46.rabbit, that was our treat. One, we got in a black cab and went across
:26:47. > :26:52.London, and we had asked an intake and smoked salmon and cheese on
:26:53. > :26:56.toast, fantastic. As a kid it was otherworldly, that would be people
:26:57. > :27:00.in tail coats and crystallised fruits and the elders plums and the
:27:01. > :27:03.smell at Christmas. My parents talk about just after the war you went
:27:04. > :27:07.there the Knickerbocker Glory, you had not seen sugar for years, just
:27:08. > :27:13.come off rationing. This incredible ice cream.
:27:14. > :27:17.I wrote it, but the real work was done by Sydney, the designers, it
:27:18. > :27:22.was a privilege to be part of it. You mentioned your mum, that is
:27:23. > :27:28.where you got your cooking from, she is a great cook? She is not a fan of
:27:29. > :27:32.chiili. I knew I loved your mum! We grew up in the country, English
:27:33. > :27:46.food, then we went to Italy once a year, so I thought all food with
:27:47. > :27:48.English food or Italian, we did not go to restaurants unless we went to
:27:49. > :27:50.London with my grandmother. My obsession with spice, Thai food,
:27:51. > :27:53.Mexican, Indian food, it is relatively new. I had my first curry
:27:54. > :27:58.at the age of 13. My mouth was all over the place. Your dad was a
:27:59. > :28:03.farmer so you had organic chickens, amazing food. Before it got trendy.
:28:04. > :28:11.Before there were words like organic and free range, that is just how it
:28:12. > :28:15.went. You ate tomatoes. It came naturally. Then a big supermarket
:28:16. > :28:22.chain came along and that was the most exciting thing, Crispy
:28:23. > :28:30.Pancakes, Ice Magic, that was the most glamorous food! Butterscotch
:28:31. > :28:35.Angel Delight, I remember that. All that rubbish you are not supposed to
:28:36. > :28:40.eat now. Clean eating, is perfectly nice people say this cures that. Eat
:28:41. > :28:44.what you want, don't start saying these silly claims. The idea of
:28:45. > :28:50.creating, does that make everything else dirty? Rubbish. It is like
:28:51. > :28:53.everything, moderation. Kids just want to eat sweets and crisps all
:28:54. > :28:57.day, make them eat their vegetables and they can have some sweets and
:28:58. > :29:02.ice cream. This will clean you out, lots of
:29:03. > :29:10.chiili, chilli and garlic, lime, sugar, some sesame and sorry juices
:29:11. > :29:16.and a lovely salad -- and soy juices. Then a salad with celery
:29:17. > :29:23.leaves, mint and mangled. It is not just white crab? Brown as well.
:29:24. > :29:27.Everyone does not use it and it is such a waste, especially when you
:29:28. > :29:31.spice up brown crab with chiili, just as nice.
:29:32. > :29:38.In America you never get brown crab, it is thrown away. Oh! What is your
:29:39. > :29:47.favourite recipe out of the blue? I would probably say Welsh rarebit.
:29:48. > :29:51.Something about Worcester sauce, all sources of that kind, fermented and
:29:52. > :29:54.chubby sources, there are other brands as like formation of cheese
:29:55. > :30:02.on toast mixed with Guinness or stout, and egg yorked, it is rich
:30:03. > :30:08.and classic. -- and egg yolk. And devilled kidneys on toast. You
:30:09. > :30:14.started doing music PR? I was rubbish. I was sacked from
:30:15. > :30:17.everything I did. That is not true. I was rubbish, I could string a
:30:18. > :30:21.sentence together and I could certainly eat, a great food writer
:30:22. > :30:25.said the main thing about being a food writer or critic is you had to
:30:26. > :30:30.be able to eat a lot, I could do that. What was your first job?
:30:31. > :30:36.Tatler, because I assumed with a name like Parker Bowles I would not
:30:37. > :30:40.go to the Socialist worker. I wobbled on to the editor, the editor
:30:41. > :30:46.at my newspaper now and said I will do a food column, I did it for eight
:30:47. > :30:49.years. And I met all you guys. It is food, it is a nice world. You
:30:50. > :30:54.reviewed Adam 's strand? Parkinson who went to Chiswick to
:30:55. > :31:07.visit the Chinese lantern festival. You are in the East End with all the
:31:08. > :31:14.cool food hang-outs, nice, comfortable seats, and this
:31:15. > :31:20.spectacular food. This was just, everything was packed with flavour
:31:21. > :31:35.and the macaroni cheese... He says it is better now. I need to go down
:31:36. > :31:41.there. One thing is you don't go out of your way to put the knife in. My
:31:42. > :31:50.job is to find the best restaurants. If people are rude or treat me badly
:31:51. > :32:00.or take the Mickey then fine but my job, there is a guy for the New York
:32:01. > :32:11.Times and he wants to celebrate what is great, rather than... But then
:32:12. > :32:20.you have the greats like a Gill -- AA Gill. When he wrote about food,
:32:21. > :32:26.his knowledge was so deep. So we have thrown that together. All these
:32:27. > :32:31.lovely flavours coming through. We've put it with a salary which is
:32:32. > :32:41.great. A little mango and Chinese leaf. Really Italians. I will put
:32:42. > :32:52.some clap in there and put it on the plate.
:32:53. > :32:59.There is amazing suppliers in the south-west of England that do the
:33:00. > :33:04.most amazing crab and I think it is one of these ingredients we don't
:33:05. > :33:09.use enough of. We sell it to Spain and France and we should have it
:33:10. > :33:20.here. Do you think we are getting better at appreciating what we've
:33:21. > :33:29.got? I think a bit but the result is so worth it. Food should be enjoyed
:33:30. > :33:46.and savoured. Add a little bit of sesame seeds. That is beautiful. It
:33:47. > :33:52.is the balance. What will I make for Tom at the end of the show? His Food
:33:53. > :33:59.Heaven is broth, pasta in this light chicken broth. I will brave the
:34:00. > :34:05.chicken. The onion, celery and carrot. Then I make this celery and
:34:06. > :34:19.simmer it in the broth and label it together. Or it could be your food
:34:20. > :34:27.hell. Goats cheese. They all go into the base, baked in the oven. You
:34:28. > :34:35.will find out later which one he gets. No time to catch up with Nigel
:34:36. > :34:55.Slater who is cooking up more tasty supper is ideal for wintry evenings.
:34:56. > :34:57.For my Monday-night supper, one of my all-time favourites.
:34:58. > :34:59.Sausages in some form or another are a very regular
:35:00. > :35:03.Whether it's sausage and mash, or whether it's a good
:35:04. > :35:05.old sausage sandwich, it's got to have mustard on it.
:35:06. > :35:07.I'm going to exploit this perfect partnership,
:35:08. > :35:10.and make my version of sausages with creamy mustard sauce and pasta.
:35:11. > :35:12.Whilst the water for the pasta boils chop some onions.
:35:13. > :35:15.But one of the revelations of this dish is to change
:35:16. > :35:17.the mustard and the sausage to suit your own taste.
:35:18. > :35:23.So, if you like those really eye-wateringly hot sausages, then
:35:24. > :35:41.I'm gonna let these onions cook until they are very, very sweet.
:35:42. > :36:03.So put the lid on to let them steam as well as fry.
:36:04. > :36:09.I'm using sausages from my local butcher.
:36:10. > :36:12.But I don't want to use them as sausages, so I'm skinning them,
:36:13. > :36:22.It doesn't matter where it comes from.
:36:23. > :36:25.And this is the one that I think gives the depth of flavour.
:36:26. > :36:32.And you can put in as much as you like.
:36:33. > :36:35.And the one I'm putting in is a grain mustard.
:36:36. > :36:40.And I like it because of the nubbly little mustard seeds in there.
:36:41. > :36:44.I've got quite a bit of mustard in there.
:36:45. > :36:51.And I'd like something mild to calm it down a little bit.
:36:52. > :37:05.So I'm going to add an entire pot of cream.
:37:06. > :37:07.To be honest, the quantity is entirely up to you.
:37:08. > :37:16.It doesn't matter how carefully you stir pasta,
:37:17. > :37:19.there's always a bit that sticks to the bottom of the pan.
:37:20. > :37:21.It's like one of the laws of cooking There's nothing
:37:22. > :37:24.elegant about this dish, and there's not meant to be.
:37:25. > :37:30.And to finish, some roughly chopped parsley.
:37:31. > :37:34.And I've never known anybody who hasn't thought it was delicious.
:37:35. > :37:37.The point to this dish is the contrast between the strong
:37:38. > :37:39.flavours of the mustard and meat, and the soothing taste
:37:40. > :37:47.I've used parsley, but you could use any of your favourite herbs.
:37:48. > :38:05.Herbs can bring food to life, which is why I grow so many.
:38:06. > :38:08.You don't need acres of space to grow herbs.
:38:09. > :38:10.In fact, I've given up putting them in the garden.
:38:11. > :38:14.Chocolate mint is a really lovely thing to pop on top
:38:15. > :38:21.I also grow loads of coriander, which is the perfect partner to one
:38:22. > :38:36.A lot of the ingredients that work together have been used for years,
:38:37. > :38:42.and have been passed down as traditional partnerships.
:38:43. > :38:45.But every now and again a new one comes along.
:38:46. > :38:47.And a few years ago, I think it was in the '80s,
:38:48. > :38:49.carrot and coriander became really popular.
:38:50. > :39:02.And the two ingredients came together like a dream.
:39:03. > :39:05.I started looking for other ways to use it.
:39:06. > :39:09.I suddenly thought, why not put coriander into my carrot fritters?
:39:10. > :39:11.For tonight's supper, I'm cooking carrot and coriander fritters.
:39:12. > :39:13.I don't really like gadgets very much.
:39:14. > :39:26.But I'm not gonna grate 12 carrots by hand!
:39:27. > :39:28.This isn't one of those recipes about slow cooking,
:39:29. > :39:32.where you want an onion to slowly sweeten.
:39:33. > :39:38.And so I'm going to use a little young onion,
:39:39. > :39:40.with all its greenness and freshness of flavour.
:39:41. > :39:42.Carrot and coriander for me is a perfect partnership.
:39:43. > :39:56.Add as much of the fragrant herb as you like.
:39:57. > :39:58.And if I had to introduce somebody to this herb,
:39:59. > :40:02.Now bind everything together by using a beaten egg,
:40:03. > :40:07.To help everything to bond, I'm also adding some Parmesan.
:40:08. > :40:18.What will happen is that the Parmesa will melt in the heat of the pan.
:40:19. > :40:20.And it will help glue all the ingredients together.
:40:21. > :40:24.For a touch of luxury, I'm adding a little cream,
:40:25. > :40:28.When you're making any sort of littl cake or patty that you're gonna fry,
:40:29. > :40:31.it's worth just squeezing it together in the hand, just to see
:40:32. > :40:49.I only put just enough egg or flour or whatever to hold it together.
:40:50. > :40:58.I want these fritters to cook quickly.
:40:59. > :41:04.So keep them nice and thin, and fry till golden brown on both sides.
:41:05. > :41:07.I have one golden rule for frying things in a pan -
:41:08. > :41:09.and that's not to play with it too much.
:41:10. > :41:13.And then once the crust has formed, then you can turn it over.
:41:14. > :41:32.And the two flavours, the carrot and the coriander,
:41:33. > :41:48.Make sure you put in enough beaten egg,
:41:49. > :42:02.Thank you, Nigel. Still to come, Tom Kerridge is knocking up a pizza. And
:42:03. > :42:08.today, in honour of Burns night and the Chinese New Year. What can you
:42:09. > :42:17.expect? Will they serve up their omelettes raw or will they burn
:42:18. > :42:24.them? Too much. You've been practising. It will be good. We'll
:42:25. > :42:33.Tom get his Food Heaven or Food Hell? We will find out. On with the
:42:34. > :42:43.cooking. Tell us what you've got here. Sirloin, artichokes, which are
:42:44. > :42:48.so underused but are amazing. These are Jerusalem artichokes. They are
:42:49. > :42:57.underused and we've had a few people today tweeting to say that they are
:42:58. > :43:06.bang in season. They are amazing to do anyway. We will crisp them up and
:43:07. > :43:20.deep fry them. I know you've travelled a lot. You are an advocate
:43:21. > :43:30.of British produce. I am a British chef who loves British products. And
:43:31. > :43:47.I think what we have is phenomenal. How did you start cooking? It was in
:43:48. > :43:58.Gleneagles. You had a bet with your mum. Yes, I was a normal kid, wanted
:43:59. > :44:04.to hang out with my mates. She gave me an ultimatum, get an apprentice
:44:05. > :44:13.ship doing whatever you want. This was not a chef one. Anything really
:44:14. > :44:17.could get qualifications and it would do you well. I spoke to my
:44:18. > :44:25.teacher and they got me an interview for an apprenticeship. Who was the
:44:26. > :44:39.chef? Andrew Hainey. I was in Edinburgh. How long were you there?
:44:40. > :44:43.Three years. Came down to London? Yes. Started doing restaurants in
:44:44. > :45:11.London as you would. I don't know how long ago that was.
:45:12. > :45:15.You went on to do Masterchef. You are not mad, you are good in a
:45:16. > :45:25.competition. You can deal with the pressure. When I was younger I could
:45:26. > :45:32.but it is a different story now. I love the story of how you got on
:45:33. > :45:42.Masterchef. How did you end up on it? My ex girlfriend was sick and
:45:43. > :45:43.tired of me moaning about why they were doing things. She put the
:45:44. > :45:55.application informally. And I did it that way and I got
:45:56. > :46:01.through. Are you still with the single friend? Sadly, I'm not. She
:46:02. > :46:05.lost out now you are a restaurateur extraordinaire. Trying to keep their
:46:06. > :46:10.relationship and a career is very hard in the kitchen. The restaurant
:46:11. > :46:15.is called The Frog, based in East London and the food stylist...? It
:46:16. > :46:20.is a British restaurant, the foundations are all British, we have
:46:21. > :46:30.a ten course tasting menu or sharing dishes, all
:46:31. > :46:35.the same size, comes out as and when it is ready. Very relaxed, not fine
:46:36. > :46:38.dining at all, just good, British food. You plan to open a view more?
:46:39. > :46:45.This was a test project... Project to see if the concept works, so we
:46:46. > :46:52.make... Opening our flagship restaurant this summer in Covent
:46:53. > :46:57.Garden. I have the artichokes, beautifully roasted off. I will turn
:46:58. > :47:03.that around, beautiful. You have the steak in here, cream in here, which
:47:04. > :47:10.I will add half the artichokes two, then I will deep fries of the
:47:11. > :47:14.artichokes, OK. That McGraw I will deep fries some of the artichokes.
:47:15. > :47:25.And we are heating through the cream with the artichokes. We're doing the
:47:26. > :47:31.artichokes to microwaves. Why does -- where does the name The Frog come
:47:32. > :47:35.from? If nobody believed in me I would never have The Frog, and
:47:36. > :47:42.Kermit says everything starts with a leap, then this great designer
:47:43. > :47:46.designed the logo. We showcase local artists, small producers, micro
:47:47. > :47:51.vineyards and musicians. And that is the plan to do bit in the next one?
:47:52. > :47:57.In anyone. There are lots of cool things happening about the next one,
:47:58. > :48:01.we are teaming up with JJ Eidams, the artist, he will take care of the
:48:02. > :48:08.art for the restaurant, which I am so honoured that he will be able to
:48:09. > :48:14.do. If you would like to try them or any of this dude your recipes, then
:48:15. > :48:20.visit the website. -- any of the studio recipes. I will finish my
:48:21. > :48:27.puree. Just crushing the garlic. For the garlic cream. Sour cream and
:48:28. > :48:35.garlic, very simple. You can make a lot, use it on the weekends when you
:48:36. > :48:42.are Netflix and chilling, keep it in the fridge, get some crisps. Are you
:48:43. > :48:56.chilling? You are a very hands-on chav? I am very. -- you are a very
:48:57. > :49:01.hands-on chef. For night-time, because now we only have the one
:49:02. > :49:08.restaurant, I am in every dinner service that I am in London. I have
:49:09. > :49:13.a book, Smile All Get Out Of The Kitchen. I am exhausted hearing
:49:14. > :49:19.about the amount of work you are doing. I am trying to do less, you
:49:20. > :49:23.are doing more. I made this puree better than in rehearsals, I get it
:49:24. > :49:27.wrong in rehearsal and get it right for the real thing.
:49:28. > :49:33.Before everyone wonders what we're doing with the leeks, these are the
:49:34. > :49:38.roasted leeks. You leave them in there, when you smell them, they
:49:39. > :49:44.smell amazing, like treacle or molasses. Because they have natural
:49:45. > :49:49.sugars? So many sugars. We do this and blitz them up, which I have
:49:50. > :49:54.already done. Which is this and a few secret ingredients you are not
:49:55. > :50:00.telling, he keeps saying it is just leeks, Angela. It is about sharing,
:50:01. > :50:05.you know that?! He might tell you, Ken coming here is not telling me. I
:50:06. > :50:10.love this style of food, the ones that make it taste like it has been
:50:11. > :50:17.done on a barbecue. You will blend this by itself or with a little bit
:50:18. > :50:28.of salt? A bit of salt and sugar, soy salt, make it really, really
:50:29. > :50:34.tasty. Very simple presentation. No need for bells and whistles and lots
:50:35. > :50:44.of complicated things. That sings to Tom's hard. The puree is here, nice
:50:45. > :50:54.and hot. I will get you a spoon. A spoon for the sauce. Rustic
:50:55. > :50:59.artichoke puree. It has been roasted in the oven, full of flavour. And
:51:00. > :51:05.you just break these up, they have gone sticky and crusty? They go
:51:06. > :51:13.Chouly. I will definitely do these, they are so delicious. Have them as
:51:14. > :51:18.a snack, fantastic. The secret is that it rests as long as it cooks,
:51:19. > :51:23.so the juices relax. You can have the best piece of meat in the world
:51:24. > :51:28.and cook it horrendously and it is ruined. Do you use a char grill or a
:51:29. > :51:35.pan? Both, depending on what type of meat it is. I am not a chef who uses
:51:36. > :51:44.a water bath, I want my need to roasted.
:51:45. > :51:52.Nice and simple. Smells good, guys. You will be pleased to know. OK.
:51:53. > :51:59.Chive oil as well. Sauce. And the famous leeks. I have already asked
:52:00. > :52:06.him to give me a little bag to jazz up the supper tonight! You live
:52:07. > :52:11.around the corner! Yes, I should just come by! Looks amazing. My
:52:12. > :52:15.chefs have been spying on you. They probably think I look so miserable
:52:16. > :52:24.when I am walking the dog at 7am, the last thing I want to do is
:52:25. > :52:28.smile. Tell us what your dish is? Chinese New Year, I want to jump on
:52:29. > :52:35.the bandwagon so I am adding coriander! You are just being mean.
:52:36. > :52:39.When you come on as a guest I will give you food hell!
:52:40. > :52:50.What is it called? Beef with artichokes, sour cream and garlic.
:52:51. > :52:58.And now coriander! Delicious. Let's see what the guys say. Ready,
:52:59. > :53:05.Ken and Tom? It looks amazing. It looks pretty but it does not
:53:06. > :53:15.look... I like what you said, food gets pond see. Overdone. -- food
:53:16. > :53:25.gets pond see. I think it looks better than the rehearsal. The
:53:26. > :53:28.artichokes are amazing. Just very chewy, earthy and delicious. They
:53:29. > :53:29.are not talking, so they love it. OK, let's head back to Chiswick
:53:30. > :53:32.to find out which wine Jane Parkinson has picked to go
:53:33. > :54:09.with Adam's ravishing rump steak. Adam's recipe is not just about
:54:10. > :54:13.steak, it is about a sum of its glorious parts.
:54:14. > :54:17.Even so, we are still in proper red wine territory, and one hearty
:54:18. > :54:21.option would be this one from northern Portugal. But I have found
:54:22. > :54:26.the best match is a read with some earthiness, the bottle I have found
:54:27. > :54:29.is pretty new to the shelves, so say hello to the Taste the Difference
:54:30. > :54:34.Saint Chinian 2014, a meaty red from the south of France.
:54:35. > :54:45.This comes from a smaller area within the wider region of Lond, the
:54:46. > :54:52.grapes are basking in all the sunshine. This has lovely, dark
:54:53. > :54:56.black fruit aromas, smokiness and beetroot as well. Those black fruit
:54:57. > :55:01.flavours and the like smoking is work really well with the steak and
:55:02. > :55:06.the leek chrome on top, but the winning factor here is this savoury
:55:07. > :55:12.earthy mushroom flavour, that works so well with the artichoke puree and
:55:13. > :55:16.the deep fried artichokes. Adam, I love how you have taken steak to a
:55:17. > :55:20.whole new level so I hope you find that the Saint Chinean makes a
:55:21. > :55:29.Moorish meaty match. Cheers! Do you like this? Delicious.
:55:30. > :55:33.Delicious for a Saturday morning! Goes well? Really, really well. I
:55:34. > :55:35.did not think it would go with artichoke but it does. Does not kill
:55:36. > :55:36.the flavour. Now some foodie news, The BBC Food
:55:37. > :55:39.Farming Awards are back! These awards celebrate the unsung
:55:40. > :55:42.heroes of UK food and farming and nominations are now open
:55:43. > :55:44.until midnight tomorrow - just go to www.bbc.co.uk/foodawards
:55:45. > :55:49.to vote for your favourites. As usual, we shall be featuring some
:55:50. > :55:53.of the finalists on the show. They're in Somerset visiting
:55:54. > :55:58.a traditional sweet shop. And they had time to make a retro
:55:59. > :56:18.treat for themselves. We are heading to Somerset and one
:56:19. > :56:22.of the most dramatic places in Britain, Cheddar Gorge. That we are
:56:23. > :56:26.not here for the cheese? We are not, we are here for something slightly
:56:27. > :56:30.sweeter. A celebration of the nation's sweet
:56:31. > :56:40.tooth. You know me, I like a bit of
:56:41. > :56:43.sweetness every now and then! Over the centuries, regional sweetie
:56:44. > :56:48.makers have sprung up across the UK to satisfy people like us, each
:56:49. > :56:51.producing their own unique recipe as well as some good old national
:56:52. > :56:56.favourites. We are about to meet two such
:56:57. > :57:01.people, our best of British food heroes Mark and Martin from the
:57:02. > :57:11.Cheddar Sweet Kitchen. # Suites, for my sweet.
:57:12. > :57:15.# Sugar for my honey. Welcome. Pleased to meet you. Some of the
:57:16. > :57:21.sweet making methods used by Martin and Mark dates back as far as the
:57:22. > :57:25.19th-century. We have been going through 100 years, five generations
:57:26. > :57:29.of the family, lots of recipes have been handed down through the
:57:30. > :57:33.generations, that simple. They are helping to preserve some
:57:34. > :57:35.truly British traditions, and we salute them.
:57:36. > :57:41.We still believe that old-fashioned is best. We are making some mint
:57:42. > :57:46.humbugs, brown striped, the original. As a child, I always
:57:47. > :57:50.wondered how you get the stripe in the humbug. I think that is to be
:57:51. > :57:55.revealed. The humbug mix contains water, brown
:57:56. > :58:02.and white sugar and glucose syrup. At a whopping 155 Celsius. Stand
:58:03. > :58:07.back, that is your boiling hot molten sugar. He adds caramel,
:58:08. > :58:15.dextrose and peppermint oil and then gets to work, fast. Now than it. You
:58:16. > :58:21.can smell it. Beautiful. That is incredible. What a lovely thing to
:58:22. > :58:27.do. It is like a sheet. Does not look real. Within a couple of
:58:28. > :58:31.minutes we will be able to start handling it, we cut it in half,
:58:32. > :58:34.which will form the centre of the suites, then this will form the
:58:35. > :58:46.casing, the outside layer. Believe it or not, that'll be your stripe.
:58:47. > :58:51.And there we have changed the colour of the sugar. That is the first
:58:52. > :58:58.secrets out of the way. We need a base on which to stretch it out. We
:58:59. > :59:05.will zigzag the sugar back and forth. There I your stripes. That
:59:06. > :59:09.goes on top? No, we need to make sure these stripes and upon the
:59:10. > :59:13.outside, so we turned the whole thing upside down. We dropped back
:59:14. > :59:23.into the middle and you can just wrap the whole thing up. The world's
:59:24. > :59:29.biggest humbug! This is what we call a batch roller, it thins as it comes
:59:30. > :59:38.out, this is how we make the sides of the sweets. We will still finish
:59:39. > :59:43.it off by hand. Brilliant. Amazing. Time to suck it and see, as they
:59:44. > :59:51.say. You can't get a fresh sweeter than matter. That is the taste of
:59:52. > :59:57.nostalgia. While the humbugs wait to be bagged up, we are going to see
:59:58. > :00:05.where Martin and Mark Selby sweets. -- and Mark sell their seats. Many
:00:06. > :00:10.people believe this is the biggest selection of old-fashioned boiled
:00:11. > :00:18.sweets in the country. All those names that you know and love, milked
:00:19. > :00:22.bull's-eyes, lines, mint shrimps! They were originally made for the
:00:23. > :00:27.miners in the Somerset coalfield. Up in the north-east it was always
:00:28. > :00:32.black bullets. South Wales, Welsh mints. Here it has always been the
:00:33. > :00:34.mint shrimps. Freshens up your mouth. Kills off the dust in the
:00:35. > :00:57.atmosphere. It is time to go back next door
:00:58. > :01:01.where we are about to make one other personal favourites, peanut brittle.
:01:02. > :01:06.For us, this is a wonderful treat which dates back to the 19th century
:01:07. > :01:15.and this time, we are allowed to make it ourselves. There is a little
:01:16. > :01:22.technique. You can take it in turns. Five kilos of peanuts they are. And
:01:23. > :01:29.brilliant. The peanuts have been added to a mix of sugar, water,
:01:30. > :01:34.glucose, vegetable oil and emulsifier. When it gets that you
:01:35. > :01:41.will need to lift that and turn it. It is nice to see Dave doing the
:01:42. > :01:54.hard work for a change. Don't flick the hot toffee on your thighs. I
:01:55. > :02:00.like the look of this. It is over to Mark to do the professional bit. You
:02:01. > :02:23.can always tell a craftsman from how easy he makes a difficult job look.
:02:24. > :02:29.We get go again. He is thinning it out because this mixture will cool
:02:30. > :02:48.in minutes. It is not as easy as it looks.
:02:49. > :03:10.It is starting to cool down. It will become brittle.
:03:11. > :03:17.It is not good putting me in somewhere like this. I've been in
:03:18. > :03:29.some of the finest restaurants in the world but peanut brittle, you
:03:30. > :03:33.cannot get better. Some very sweet stuff. Now we are speaking to you at
:03:34. > :03:47.home. First up is Laura from Cambridge. I am looking for a quick
:03:48. > :03:53.and easy pork dish. No problem, I understand. Time constraints. Quick
:03:54. > :03:59.and simple pork this? Pan fry, get lots of herbs, so you have a little
:04:00. > :04:06.herb garden, chop them up, a bit of olive oil. Little pieces. Cover it
:04:07. > :04:17.in that source and eat it that way with some bread. I would do laments
:04:18. > :04:25.pork dish with chilli bean sauce and I would put in a fish and embrace it
:04:26. > :04:35.in the pork dish. Or even do the dumplings but I made. Would you like
:04:36. > :04:43.heaven or hell? Your dish looked fantastic so I am going for heaven.
:04:44. > :04:51.This person says, can I get a rest for whole roast chicken? It is
:04:52. > :05:00.interesting, we do not roast because we do not have ovens. We cook it in
:05:01. > :05:07.a broth that is very flavour -- flavourful. We hang it to dry and
:05:08. > :05:19.then we roast that by pouring hot oil over the skin, perfect, crispy
:05:20. > :05:26.roast chicken. That sounds amazing. Next? This is someone asking for a
:05:27. > :05:30.recipe to make aubergine taste good. I love aubergine but I love the way
:05:31. > :05:43.the Japanese season aubergine, you grill them. So soft, so sweet,
:05:44. > :06:02.delicious. It is one of our best selling dishes. Back to the forums.
:06:03. > :06:11.Can I ask Ken Hom a question? Of course. How old are you? I am nine.
:06:12. > :06:23.Could I have a recipe for a meal for my mum and dad? Something really
:06:24. > :06:32.simple. You can take fresh vegetables, stir-fry with chopped
:06:33. > :06:36.garlic, and you don't need to deal with it. It is one of the best
:06:37. > :06:45.things. It will keep you healthy. How do you like the sound of that?
:06:46. > :06:57.Thank you. Would you like Food Heaven or Food Hell? Heaven. I
:06:58. > :07:06.bought some seed and when I bit into it it was... How would you cook
:07:07. > :07:11.that? You definitely needs to cook it. You can serve it on Sunday with
:07:12. > :07:39.a roast. You can break them. I would braise it. Fry at the way
:07:40. > :07:47.that you did with the artichokes. What dish would you like? It is Food
:07:48. > :07:58.Hell. It is time for the omelette challenge. Here we go. How are you
:07:59. > :08:03.feeling? Zen. Ken does not like to brush. Readers have gone mad for
:08:04. > :08:12.your glasses. They think you look like Clark Kent. I know that you've
:08:13. > :08:20.been practising because your restaurant is round the corner from
:08:21. > :08:33.me. You know the rules. You can use anything on the table. Are you
:08:34. > :08:43.ready? He's got an egg in his hand. Goal.
:08:44. > :08:57.But in the pan. You've been practising. Look at the speed. Take
:08:58. > :09:18.your time. No rush. I'm not allowed to help. I was just
:09:19. > :09:34.going to be polite. Do you want any cheese? Why not. We might as well
:09:35. > :09:49.take our time. Seasoned. This might even beat your record. It is going
:09:50. > :10:07.to be quick. Nearly there. That will do. It is a crispy omelette. It is
:10:08. > :10:14.an Asian omelette. Fab. Admit it, did you practice? Yes, yesterday. At
:10:15. > :10:18.least you admit it. A lot of them come on and they say they've not
:10:19. > :10:31.made an omelette for years. You know they've been practising. It is quite
:10:32. > :10:39.nice. That is quite nice. Do you think you are on the board? I hope
:10:40. > :10:46.so. The amount of eggs are used yesterday, I hope so. Do you think
:10:47. > :10:51.you are on the board? Sinking. You are definitely on the board. There
:10:52. > :11:02.are a lot of chefs that would be ashamed of it. You did 20 seconds.
:11:03. > :11:18.You don't hear. Perfect. You are way up here. Yes. What about Ken? I'm
:11:19. > :11:40.just going to put what I think about you. But you are going in the bin.
:11:41. > :11:44.Sorry. That is the way it is. We will find out the result of Food
:11:45. > :11:57.Heaven after Tom Kerridge's tasty treats on takeaways.
:11:58. > :12:00.Pizza is one of my favourite takeaways, but I know it's a bit
:12:01. > :12:03.of a pain to make at home - making the dough and
:12:04. > :12:07.So I've got a bit of a cheat's version using puff pastry.
:12:08. > :12:10.It's a bit of a tart crossover and it's the perfect
:12:11. > :12:14.All you need to do is roll the pastry out to about half
:12:15. > :12:17.a centimetre thick, cut it into a circle and chuck it
:12:18. > :12:20.That is way easier than all that dough-making malarkey.
:12:21. > :12:24.An hour later, it's had time to chillax, simply prick it
:12:25. > :12:29.with a fork to help it rise evenly and then cover it in egg wash.
:12:30. > :12:31.And if you've had bad experiences with puff pastry
:12:32. > :12:37.Start with the temperature on high and turn it down later.
:12:38. > :12:43.Now, to go with this pizza, I'm going to be doing double onions.
:12:44. > :12:47.I'm going to be doing an onion jam that I already have in a jar
:12:48. > :12:49.and some sour onions using these boys.
:12:50. > :12:52.Just cut them into segments with the root intact and pop them
:12:53. > :12:55.into a dead simple pickling liqueur of cider vinegar, sugar and cider.
:12:56. > :12:59.As long as it's cider and it tastes nice.
:13:00. > :13:02.Then leave them to poach for about five minutes on each side.
:13:03. > :13:05.Look how lovely they look - that cider vinegar and the sugar
:13:06. > :13:08.is beginning to caramelise and glaze on top of them.
:13:09. > :13:19.All they need now is a quick char, courtesy of this manly gadget.
:13:20. > :13:22.This is a proper plumber's blowtorch, not one of those
:13:23. > :13:39.That boy has been in for about 20 minutes and he's puffed up and this
:13:40. > :13:43.is the point that I know you take it out at home, but don't.
:13:44. > :13:47.Keep it in there and just turn the temperature down.
:13:48. > :13:49.In another 15 minutes, that's going to be perfect.
:13:50. > :13:55.Especially once it's piled high with onions and crispy beef.
:13:56. > :13:57.I'm using bavette steak which loves being flash-fried,
:13:58. > :14:04.You want that kind of hard, fast heat.
:14:05. > :14:21.But be careful you're not wearing your best shirt cos
:14:22. > :14:24.All these need now is a pinch of salt and some cayenne pepper
:14:25. > :14:27.and they're ready to sit on top of that puff pastry base.
:14:28. > :14:30.Now, every good pizza needs a topping and we're going to start
:14:31. > :14:32.that topping not with a tomato sauce, but something beefy.
:14:33. > :14:37.Bovril, and plenty of it, followed by home-made onion jam...
:14:38. > :14:42...those boozy, burnt sour onions and plenty of crispy beef.
:14:43. > :14:46.Everyone loves a pizza that's got loads of topping on.
:14:47. > :14:51.This just needs a final blast in the oven while I whip up a blue
:14:52. > :14:57.cheese, creme fraiche and chive topping.
:14:58. > :15:06.Now, if it's a little thick, you just add a small splash of water
:15:07. > :15:08.and that's the consistency you're looking for.
:15:09. > :15:13.Quite loose, so you can just drizzle it all over the top.
:15:14. > :15:16.And that, boys and girls, poured all over hot beef and onion
:15:17. > :15:19.on a crispy puff pastry base has got to be the best cheat's pizza
:15:20. > :15:26.Look at that, it looks absolutely incredible!
:15:27. > :15:30.Way easier than making the classic takeaway pizza.
:15:31. > :15:59.Now, I love a kebab, especially late at night,
:16:00. > :16:01.even those ones, doner meat, that looks a little bit
:16:02. > :16:06.But this version is like a proper posh version and instead
:16:07. > :16:08.of using lamb or chicken, you're going to be using duck.
:16:09. > :16:11.It's a right tasty alternative to your regular kebab meat.
:16:12. > :16:13.It can be cooked pink and it's nice and lean.
:16:14. > :16:16.Just score the skin and render down the fat in a hot pan
:16:17. > :16:20.You can hear it already, the instant it hit the pan,
:16:21. > :16:23.it slowly begins to render and make a really nice little sizzling
:16:24. > :16:25.sound and this pan had no fat in it already,
:16:26. > :16:27.this is the natural fats coming from the duck.
:16:28. > :16:34.Once it's nice and crispy, pop it in the fridge to chill.
:16:35. > :16:37.It'll make it easier to slice later and give you time
:16:38. > :16:41.First in is soy sauce followed by vegetable
:16:42. > :16:52.Then it's in with a squeeze of honey, plenty of grated
:16:53. > :16:53.garlic and its partner in crime, ginger.
:16:54. > :16:57.Grated straight into the bowl to release those natural oils
:16:58. > :16:59.with some red chilli, seeds and all.
:17:00. > :17:04.And a good squeeze of lime for that famous Asian tang.
:17:05. > :17:09.It always amazes me how much juice comes out of a little lime.
:17:10. > :17:11.Marinade made, it's time to prep the veg.
:17:12. > :17:14.I'm using crunchy green peppers, red onion, broccoli and field
:17:15. > :17:24.Veg chopped, it's time to revisit the duck which should be cold
:17:25. > :17:30.I'm probably going to get between six and eight big chunks...
:17:31. > :17:42.Now, normally, shish kebab is served on one of these - a big skewer -
:17:43. > :17:48.but today I'm going to do it on some lemongrass.
:17:49. > :17:50.Pierce the vegetables very carefully, and then thread
:17:51. > :18:03.the lemongrass through the hole trying to keep it intact.
:18:04. > :18:06.Me being me, my kebabs should definitely have more meat
:18:07. > :18:12.Once threaded, simply drench the kebabs in marinade and chuck
:18:13. > :18:18.them in the fridge to soak up all those lovely juices.
:18:19. > :18:22.After a couple of hours marinating, they'll be ready for grilling.
:18:23. > :18:31.Eight minutes for medium rare, longer for well done.
:18:32. > :18:35.The sound of that sizzling plate is great.
:18:36. > :18:38.That's what you want, that bit just there.
:18:39. > :18:43.And way tastier than those late-night, elephant-leg kebabs.
:18:44. > :18:47.So next time you need takeaway food in a hurry,
:18:48. > :18:52.why not whip up a batch of these extraordinary kebabs instead?
:18:53. > :19:03.I promise, you and your mates won't be disappointed.
:19:04. > :19:05.Right, time to find out whether this Tom is getting his food
:19:06. > :19:14.What do you think, Tom? Probably hell, I will probably be punished
:19:15. > :19:19.for past sins. First I'll make a crunchy base
:19:20. > :19:22.for my cheesecake using crumbled digestives and butter,
:19:23. > :19:24.then I'll combine the goats' cheese, creme fraiche, honey and spices
:19:25. > :19:27.and pour onto the base and bake in the oven and then I'll poach
:19:28. > :19:30.fresh rhubarb in a mix of sugar and water and then serve on the side
:19:31. > :19:35.of the cheesecake. A delicious dessert. Or you might
:19:36. > :19:38.have your food heaven. Broth, we will praise down the beef with the
:19:39. > :19:42.veal, carrots, celery, onions, garlic, beautiful pasta fillings and
:19:43. > :19:49.a lovely chicken broth. The callers went 2-1 to heaven, they liked you,
:19:50. > :19:53.what did you go for, Ken? Heaven. Adam told me in rehearsal he liked
:19:54. > :20:02.the idea of the goats cheese tart. What did you go for? Heaven. Guys,
:20:03. > :20:10.get rid of all the held stuff. We could have had lovely rhubarb, Tom!
:20:11. > :20:16.I am not allowed to influence the audience, I am glad we got this. So,
:20:17. > :20:24.you guys will start rolling out the past of the me, Adam. Ken, I will
:20:25. > :20:33.show you the base, this is the finish, you're braised down beef and
:20:34. > :20:39.veal, you take this beautiful sauce, which Campbell makes with some
:20:40. > :20:47.breadcrumbs, Parmesan and you will make a lovely filling -- which Ken
:20:48. > :20:52.will mix. You talk about doing this with your Nonna? Every Christmas? Be
:20:53. > :21:00.made over 1000 this year, I do it with my cousins, my aunts. And sit
:21:01. > :21:04.gossiping? I am like a chef going, let's go, stop talking! Nonna goes,
:21:05. > :21:11.don't you rush us, we like to take our time. We do it every year. As we
:21:12. > :21:15.have got older, everyone has been allowed new jobs. This year my
:21:16. > :21:22.sister was allowed to make the pasta. She is 40! 20 years to be
:21:23. > :21:26.allowed to make the pasta. One year Neal made it, then my mum on
:21:27. > :21:32.Christmas Day just went, no, too rich. She pushed it away. Neal never
:21:33. > :21:38.went near it again, my boyfriend, he is petrified. He is a pretty good
:21:39. > :21:43.shepherds well. You will understand this, they don't want it to rich,
:21:44. > :21:48.they don't want too much meat, nice and light. So we browned off the
:21:49. > :21:57.meat like so. A little touch more oil. All but slow cooking for hours.
:21:58. > :22:02.And you make your own broth? Yeah, in the broth we have chicken, beef
:22:03. > :22:09.shin, a minimal amount. Don't clear it, no consummate, a little bit of
:22:10. > :22:14.fat. Then we will add the vegetables. Its users all the bones,
:22:15. > :22:20.making stock is such a good feeling. It is the way it should be. You
:22:21. > :22:25.judge a cook on how they cook their sources and stuff, I think it is
:22:26. > :22:31.really important that people understand the basis of it. We have
:22:32. > :22:37.been together in China and stuff, I was in Japan last and all those
:22:38. > :22:40.lovely noodles and the big steaming broth, you just have a whole meal in
:22:41. > :22:51.itself, you don't need to do anything else. Cheap, cheerful. Just
:22:52. > :22:56.food, isn't it? How you doing? If you wanted to cheat, could you use
:22:57. > :23:01.wonton skins? It would change the whole dish, but don't worry about
:23:02. > :23:05.that! I don't think my mother would be ready for that! She had a
:23:06. > :23:12.Scotsman cooking Christmas lunch, I don't know if we can go with wonton!
:23:13. > :23:21.We have a little bit of tomato puree, I will turn that up to get it
:23:22. > :23:29.roasting, that can all go away. This is what I like about cooking, a
:23:30. > :23:33.little taste. Delicious. Brilliant. The whole point is that you do stub
:23:34. > :23:39.as a family, because you sit there and you cook with your kids and make
:23:40. > :23:44.stuff with them. I try. There are 12 of us and we sit there for a whole
:23:45. > :23:49.afternoon, by the end of it you have dinner together. It is soothing. Do
:23:50. > :23:54.you find that sort of cooking soothing and relaxing, brings people
:23:55. > :24:01.together? Very natural. Once we have caramelised it, I get more colour
:24:02. > :24:10.than this, red wine, reduce that down. Then this. A little bit of
:24:11. > :24:18.chick. On -- chicken stock on top, red wine, put the lid on. The
:24:19. > :24:26.difficult part I can never do is the difficult bits, making it. I have a
:24:27. > :24:32.treat for you. Ready-made ones from the supermarket?! Please, Tom! Ken,
:24:33. > :24:38.crack that for me. Pasta is a beautifully rolled. This is the one
:24:39. > :24:46.which is a little bit firmer, which helps. I will wash my hands. You
:24:47. > :24:54.literally make the little parcels. Do you need more pasta? I think we
:24:55. > :25:00.will be OK. Ken, whisk that egg, go around available brush. I love that
:25:01. > :25:06.contraption. We don't know what it is called. If any viewer knows the
:25:07. > :25:13.name, please tweet. This is how we do it. Wonderful. We get these all
:25:14. > :25:19.from Italy. I want one. I will send you one, I will steal one from my
:25:20. > :25:27.aunt and my mum, they could bear a late -- their names on it, Vivian
:25:28. > :25:33.Chan and Giuliana, because they think I steal everything. Then you
:25:34. > :25:44.go around this. OK. I suppose it is an anolini cutter. This is it. This
:25:45. > :25:51.is better than the Chinese one. That is very kind of you to say so. Then
:25:52. > :25:56.literally straight into the broth. Exactly like you did today, Ken,
:25:57. > :26:01.boiling water, straight in there. Adam, will you clean your mess up,
:26:02. > :26:10.my good chap? The other week I think it was Jason, he left everything. We
:26:11. > :26:16.will slip those in and let them come up. Angela, can you freeze those?
:26:17. > :26:20.That is what we do, we make about 700 or 800 every Christmas, we
:26:21. > :26:24.freeze them, have them on Christmas Day and for the rest of the year. If
:26:25. > :26:31.you will stay in London I will send use them over. You have a freezer
:26:32. > :26:36.full of those? The whole lot. Ken, get a label and bowl ready, I will
:26:37. > :26:47.get the wine and then we are ready. Look at that, cleans down.
:26:48. > :26:53.Perfect. I have had so many screw ups with things like this. One time
:26:54. > :26:57.I made loads of spinach tortelli, the water was not boiling and pasted
:26:58. > :27:03.together. All these things you're teaching cooks. That machine is
:27:04. > :27:07.genius. It takes all the difficulty out of it. I will get you one, the
:27:08. > :27:15.next time I am in Italy. And you, Adam. Everybody has heard this now!
:27:16. > :27:27.There is a new range. I will do that! Ken, ten more seconds, I will
:27:28. > :27:32.pour the wine. All right. Have we got little spoons, Adam? That would
:27:33. > :27:39.be good, if you could. This is quite a deep red that Jane
:27:40. > :27:45.has chosen. What Jane has chosen, La Piuma Montepulciano d'Abruzzo, ?7.99
:27:46. > :28:00.from Waitrose, let's see if you like this. That has a cracker, that is
:28:01. > :28:06.why. Courage under fire. There we go. Never panic. They do go,
:28:07. > :28:14.audience, live television, there is a crack in the plate. See how coolly
:28:15. > :28:20.Ken dealt with it! Come on, Tommy boy! Let's go!
:28:21. > :28:27.Here is your wine, try the anolini, Tom. Thank you very much. It is like
:28:28. > :28:33.its own seed, because we have moved on. You happy with that? Clean. We
:28:34. > :28:34.had some in the freezer, you need to come over.
:28:35. > :28:36.Well, that's all from us today on Saturday Kitchen Live.
:28:37. > :28:39.Thanks to our superb guests - Adam Handling, Ken Hom,
:28:40. > :28:41.Tom Parker Bowles - and to Jane Parkinson for her
:28:42. > :28:44.All the recipes from the show are on the website,
:28:45. > :28:49.Next week, Donal Skehan's here, and I'm back next month.
:28:50. > :29:00.But don't forget Best Bites tomorrow morning at 10am on BBC Two.