28/01/2017 Saturday Kitchen


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28/01/2017

Angela Hartnett presents, with Ken Hom for Chinese New Year and Adam Handling. They are joined by guest Tom Parker Bowles, and wines are picked by expert Jane Parkinson.


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Good morning. There is no better way to start your weekend than with 90

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minutes of fabulous food, some of the world's best chefs. This is

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Saturday Kitchen Live. Welcome to the show. You're in for

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some culinary treats in the studio. Celebrating Chinese New Year with us

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is the wizard of the wok, Ken Hom. And making his debut is Adam

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Handling. How are you feeling? Even shorter than I normally do! You look

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younger than ever. You're the only chef I know that does not age. What

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are you cooking? I am making some excellent Szechuan dumplings. I am

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doing beef and artichokes. A little cross dinners to it. Looking forward

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to that. They both taste delicious. Tremendous dishes there. We've got

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some great clips from top chefs at the BBC. Rick Stein, the Hairy

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Bikers and Tom Kerridge. Our guest today is the fantastic Tom Parker

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Bowles. How are you? Very well. Feeling bright and early? You do so

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much cooking and eating. Eating, more. I tell you what is amazing, we

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were in Shanghai together and you said, let's go out for lunch and

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your knowledge was incredible. I think I knew to dishes from Shanghai

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cooking and you knew everything. You work hard in the kitchen, I sit,

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reading books. It is not difficult to get overexcited. But we have two

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fantastic chefs. What is your Food Heaven? Broth. You've got bones,

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things that people throw away, you can make this delicious, life

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enhancing liquid out of it. Food Hell? Goats cheese. I can eat blood,

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insects, dogs if I have two, I try not to. But goats cheese is like

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licking the floor of a stable. What a lovely thought. For your Food

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Heaven I'm going to make you one of my classic dishes. This is a lovely

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pasta in broth, we add onion, celery, carrots, slow simmer it to

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get that beautiful broth, then these little parcels, filled with beef,

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veal, Parmesan and bred, we simmer that in the bread and serve it as

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one dish. Food Hell, goats cheese cheesecake, little digestive base. A

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little bit of creme fraiche, spices and herbs, finished with poached

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rhubarb. It is still nice. It might just be OK. You need to wait until

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the end of the show to find out which one Tom gets. If you want to

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ask any of us a question called... If I get to speak to you I will also

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ask you if you want on to face Food Heaven or Food Hell. You can get in

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touch with us using the hash tag. Cooking time with chefs can. You

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will be doing the York now. I cannot do that. I am going to do steamed

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salmon. With these vegetables. You will start the dumplings, with the

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mushrooms. What I'm doing with the Salmons is really good, for Chinese

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New Year you must have fresh because it is prosperity, and it is the year

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of the Rooster. What does that mean? You've seen the start of the year, I

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shall not go any further! You are not talking about our friends over

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the pond? That person shall not be named! You're steaming it with

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garlic. Yes, and black bean sauce. If you can get fermented black

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beans, dues that, if you cannot, a lot of the black bean sauce is

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perfectly fine that you buy at supermarkets. I am putting my minced

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pork in here. That is right. Lot of salt and pepper. Then we've got

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cornflour. What is that? That is sesame oil. Spring onions. Put that

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in. And you'd use the egg and the cornflour. That keeps the whole

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thing together. It is a very nice texture and what is unique is this

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minced pork has fat and that means flavour. We are putting Ginger on

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that. What else? Happy New Year to you, Ken. You've had a busy year

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last year. A little bit of rice wine. This was the sort of dish my

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mother would make. The black bean will give it a nice new money

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flavour. -- nice umami flavour. We cover that and put it on high. You

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do a lot of cooking with steam. It is healthy and the great thing about

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it is you get all the natural flavours. It is not overcooked.

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Nothing is worse than dry fish. Dry anything, even dried pork or meat,

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except you. -- etc. Whilst you're doing that I will do the source. It

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is very simple. It is garlic. This is a great thing to do when you've

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had a bad day. Who are you thinking about? It cannot be that bad! We

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don't want to get political. Last year you brought your book out

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because even though Ken looks 25 he is slightly older than that. 57

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years! The book has been really successful. Yes, people had real fun

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reading it. And you are a chef again, you don't stop. You said you

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were in Brazil, the day before yesterday, now you are in the TV

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studios. But you've got a restaurant now. Yes, for two years in a row

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we've had a Michelin star. It has been interesting, getting Brazilians

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in to eat Asian food. They love it. This is one dish I want to put on

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the menu. So tonight is Chinese New Year. How do you celebrate? With

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friends over food. So very much like the cuisine of the Italians? They

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learned it from us. We are going to start talking about who invented

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spaghetti now. How do we do these? Very easy. Just take a nice one

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here. Because of the egg it is going to stick. I have spring onions and

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garlic in here. I'm going to add the sesame paste which is a little like

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peanut butter. It gives that Rich umami flavour. Tom was telling me

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he's going to session -- Szechuan. That is one of the regions of China?

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Right in the heartland. Of the technology companies out there. The

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San Francisco of China. We add a touch of sugar to the source. Why?

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We need to balance all the flavours, mix them together, the sources done.

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-- sauce is done. Tom will like that. If you would like to ask us a

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question give us a ring. Calls are charged at your standard network

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rate. Now I'm going to put these in the water. Are these OK? Yes. So

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it's got to be boiling hot water. Thank you. So this is the finishing

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touch. They come to the boil and surface and once they are done that

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is it. And the reason we do dumplings, it is like a present. The

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Chinese are always talking about prosperity and hoping that they win

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the lottery and that kind of thing. I might add a little bit more oil.

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You've got your coriander chops. I'm going to take this. All this done. I

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think that will wake up the dead. So this is for minutes -- this is

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for minutes, this? I think so, the best way to check if it is cooked, I

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hate overcooked salmon. You like yours thinker in the middle but a

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lot of people think that is undercooked. -- pinker. My mother

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always says I cannot cook fish. For Chinese, if you overcook it that is

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the worst thing. A little bit of soy sauce. I put spring onions on top of

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that. Coriander, which is absolutely wonderful. The strain on to there.

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I'm impressed, this is the first time I've ever made dumplings. In

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China the whole family sits around the table making dumplings and

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gossiping. That does not change in any nation. We put that they are and

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we hear the fireworks of Chinese New Year. Tell us your dish again.

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Szechuan dumplings and steamed salmon with black bean sauce. And

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going to take these over. Let's see if these make the Tom test. Did you

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go, chaps. Let big straight in. Don't be polite. Do you want

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coriander? I would love some. This dish, is it Cantonese or Szechuan?

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That one is Cantonese and that one is Szechuan. The thing is, for

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Cantonese, nothing is better than steam because we want fresh flavour.

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These are dishes that your mother taught you growing up. We need some

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amazing wine so we go with Jane Parkinson who went to Chiswick to

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visit the Chinese lantern festival. It's Chinese New Year, so I've come

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to Chiswick house and gardens' incredible magic Lantern Festival.

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Before at least further -- a feast for the palate, it's time for a

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feast for the eyes. MUSIC PLAYS Ken's two fabulous

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dishes might look very different on paper, but the dressing of the

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salmon and the tip of the dumplings mean they have a similar flavour,

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and they can work with red or white wine.

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Red wine drinkers rejoice, you could go for this tasty Italian which is

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low in tannin and works really well with the chilli smokiness.

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When I made this recipe I found the best match was actually a white

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wine, the wind that stood out by a mile was this absolute powerbomb,

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the Waimea Estate Pinot Gris 2016 from Nelson in New Zealand. Pinot

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Gris is the same grape is Pinot Grigio, but it is rounder and more

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anxious, is still an aromatic grape, these things combine to make it work

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very well with Chinese food in general.

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That is so pretty on the nose, it is like someone has cut a very ripe

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peach in half right underneath your nostrils. That fruity and is you get

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on the palate as well, but there is a lovely homely richness, and this

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two flavours work really well with the salmon, the pork mince and the

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ginger. Because you have the lovely juiciness, that works really well at

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tempering the heat of the Sichuan pepper. These are two fantastic

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celebratory dishes, so I hope you enjoy this cheeky, chirpy Pinot Gris

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with them. Cheers! What do you think, Ken?

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Zesty, wonderful, especially with the dumpling. Tom? You need

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something strong to hold on to those big flavours, really good.

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Adam, what are you making for us later this morning?

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Beef, artichokes with sour cream and garlic.

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And there's still time for you to ask us a question,

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Or you can tweet us a question using the hashtag #SaturdayKitchen.

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Time now to join Rick Stein on his trip around the Far East.

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He's leaving Cambodia along The Mekong River, heading for some

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The journey this little country has been on in recent years has

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been one of struggle, 'coming back from a nightmare

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and re-adjusting itself into the modern world.

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'It's got a long way to go, but I felt a distinct note

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But it's time to continue my Odyssey away down the mighty Mekong River

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I'm quite pleased because for the next few days I'm not

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being bounced around in a minibus, but almost harking back to that

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wonderful time I had on a barge in Southern France some years ago.

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Let me introduce Mr Thong who is our Captain.

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And Anh, my wife, is also the person who organised all the,

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And last but not least, Mr Ut, who is our chef.

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I don't know if it's just me, but the start of a journey,

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on a boat anywhere is an adventure, and I feel like I'm beginning

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a new journey, even though I've been two or three days in Phnom Penh.

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But I must say it's so pleasurable to get away from that.

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It was so interesting, but it's so bustly and so,

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so much tuk, tuk, so much motorbikes, so much smog,

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you see all the guys wearing these masks because it's so...

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Gets in your chest, and the breeze here is wonderful.

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Now, I'm just looking across at the banks and there's all

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kinds of things going on the banks, and we're on our way

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to another country to Vietnam, down to the Mekong Delta and to see

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It's cool and it smells of ginger and lemon grass and it's just,

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it's such a beautiful contrast to Phnom Penh and that bustly city.

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I'm told that the tradition for painting eyes on the front

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of boats was to scare away the crocodiles of which,

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before the passing of time, there were many.

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But Benoit told me the crocs were all eaten long ago,

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It's really nice the way people all over the world on rivers,

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or anywhere on boats, wave to each other.

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It's something about communication and I think it's really, on boats,

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I was just thinking three years ago we made a series,

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going down the canals of South Western France in a barge,

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and we were on that barge for about eight weeks,

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and that sense of serenity and peace and you just slip past villages

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and churches and fields of sunflowers and vineyards,

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and it's just the most wonderful feeling of life going on,

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but you're sitting in this really calm way.

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It's different, but I was also thinking that...

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these villages that we're passing with all that lovely sound

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of laughing children coming over the water, we're not

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Now if we'd been in a car and we'd arrived in their village or in a...

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You know, with all the crew, we would have been intruding,

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But here we're seeing them living their life just in an easy

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way and just observing, and it's just adding

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It didn't take long to reach the Vietnamese border,

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which is marked by a South Vietnamese gunship left

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While Benoit and his wife called in for the paperwork

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to be checked, Mr Ut, the chef, made lunch with fresh water

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prawns and ripe mango, a brilliant combination.

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Well, watching him cut up that mango, there's so many different

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It is difficult because the stone in the middle is quite an odd shape.

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It's really hard to get nice little squares as Ut just has.

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But I note that he's working with great delicacy,

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but cutting away from himself, and that actually is quite difficult

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I was thinking all the time he was gonna cut his fingers,

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The prawns are tossed into fried onions and garlic,

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These are river prawns and everyone I know is worried

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about the proliferation of prawn farms along the banks of the Mekong,

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but they're a good source of protein, and in a heavily

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populated country, I suppose it's a necessity.

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I guess it's one of those things which we in the West can afford

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to be sceptical about, but over here, with nearly

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90 million people to feed in a relatively small country,

:23:27.:23:28.

Anyway, Mr Ut has seasoned the dish with salt, pepper and lime juice,

:23:29.:23:36.

and he thickens it with a spoonful of corn flour.

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I love the combination of mango and prawns.

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The sight of this is making my mouth water and, I suspect,

:23:50.:23:52.

Benoit, the reason I've come to Vietnam above all,

:23:53.:23:56.

is because I believe Vietnamese food is really healthy, it's very fresh

:23:57.:24:00.

If you are fish eater, if you are a, if you're a vegetable...

:24:01.:24:11.

Vegetarian actually, er, you really can find, erm,

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a very large and very wide choice of any kind of food you crave for.

:24:14.:24:21.

Er, the Vietnamese are kind of family to fish.

:24:22.:24:27.

They, er, they are supposed to have been born from the same dragon

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and fairy, who together had a hundred eggs, half

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of which rolled down into the sea and became the fish,

:24:35.:24:37.

and the other half of which rolled up, if you can believe

:24:38.:24:40.

that, into the mountain and became the Vietnamese.

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How interesting, because we are all descended from fish actually,

:24:44.:24:48.

The reminiscence of the origin of life, yes.

:24:49.:24:54.

Maybe that's why I love it so much, fish.

:24:55.:24:57.

I've only had one day on this old rice barge,

:24:58.:25:00.

and I can't wait for tomorrow, but now it's time for a cold beer,

:25:01.:25:05.

He's back next week with more foodie stories from the Far East.

:25:06.:25:15.

Rick sampled a traditional Vietnamese curry using mango there,

:25:16.:25:17.

and I'm going to show you another very different recipe using mango.

:25:18.:25:25.

I am going to do a lovely spicy crab salad with mango, Chinese leaves,

:25:26.:25:33.

mint and coriander. It is here and everywhere today, it is killing us.

:25:34.:25:38.

How are you Tom? Very well, nice to be next to you. Busy. Last year, I

:25:39.:25:44.

went to the famous book launch, tell me what book you did last year? It

:25:45.:25:52.

is called for and Mason The Cookbook, which is 300 years in the

:25:53.:25:59.

making, like Jurassic Park! You think this iconic store in the

:26:00.:26:04.

middle of London, it fed royalty and armies and emperors and Dukes and

:26:05.:26:08.

duchesses and all the rest, it is still going strong now. It is the

:26:09.:26:15.

food store of London? It is. You talk about Bake Off, it started with

:26:16.:26:20.

Fortnum and Mason. All these amazing recipes, they are not mine. Sidney

:26:21.:26:27.

Aldridge, a fantastic show. It was a joy, like going deep into the

:26:28.:26:31.

archives of this iconic store and finding all these British... We all

:26:32.:26:35.

have these stories, I remember going there as a child for the Welsh

:26:36.:26:41.

rabbit, that was our treat. One, we got in a black cab and went across

:26:42.:26:46.

London, and we had asked an intake and smoked salmon and cheese on

:26:47.:26:52.

toast, fantastic. As a kid it was otherworldly, that would be people

:26:53.:26:56.

in tail coats and crystallised fruits and the elders plums and the

:26:57.:27:00.

smell at Christmas. My parents talk about just after the war you went

:27:01.:27:03.

there the Knickerbocker Glory, you had not seen sugar for years, just

:27:04.:27:07.

come off rationing. This incredible ice cream.

:27:08.:27:13.

I wrote it, but the real work was done by Sydney, the designers, it

:27:14.:27:17.

was a privilege to be part of it. You mentioned your mum, that is

:27:18.:27:22.

where you got your cooking from, she is a great cook? She is not a fan of

:27:23.:27:28.

chiili. I knew I loved your mum! We grew up in the country, English

:27:29.:27:32.

food, then we went to Italy once a year, so I thought all food with

:27:33.:27:46.

English food or Italian, we did not go to restaurants unless we went to

:27:47.:27:48.

London with my grandmother. My obsession with spice, Thai food,

:27:49.:27:50.

Mexican, Indian food, it is relatively new. I had my first curry

:27:51.:27:53.

at the age of 13. My mouth was all over the place. Your dad was a

:27:54.:27:58.

farmer so you had organic chickens, amazing food. Before it got trendy.

:27:59.:28:03.

Before there were words like organic and free range, that is just how it

:28:04.:28:11.

went. You ate tomatoes. It came naturally. Then a big supermarket

:28:12.:28:15.

chain came along and that was the most exciting thing, Crispy

:28:16.:28:22.

Pancakes, Ice Magic, that was the most glamorous food! Butterscotch

:28:23.:28:30.

Angel Delight, I remember that. All that rubbish you are not supposed to

:28:31.:28:35.

eat now. Clean eating, is perfectly nice people say this cures that. Eat

:28:36.:28:40.

what you want, don't start saying these silly claims. The idea of

:28:41.:28:44.

creating, does that make everything else dirty? Rubbish. It is like

:28:45.:28:50.

everything, moderation. Kids just want to eat sweets and crisps all

:28:51.:28:53.

day, make them eat their vegetables and they can have some sweets and

:28:54.:28:57.

ice cream. This will clean you out, lots of

:28:58.:29:02.

chiili, chilli and garlic, lime, sugar, some sesame and sorry juices

:29:03.:29:10.

and a lovely salad -- and soy juices. Then a salad with celery

:29:11.:29:16.

leaves, mint and mangled. It is not just white crab? Brown as well.

:29:17.:29:23.

Everyone does not use it and it is such a waste, especially when you

:29:24.:29:27.

spice up brown crab with chiili, just as nice.

:29:28.:29:31.

In America you never get brown crab, it is thrown away. Oh! What is your

:29:32.:29:38.

favourite recipe out of the blue? I would probably say Welsh rarebit.

:29:39.:29:47.

Something about Worcester sauce, all sources of that kind, fermented and

:29:48.:29:51.

chubby sources, there are other brands as like formation of cheese

:29:52.:29:54.

on toast mixed with Guinness or stout, and egg yorked, it is rich

:29:55.:30:02.

and classic. -- and egg yolk. And devilled kidneys on toast. You

:30:03.:30:08.

started doing music PR? I was rubbish. I was sacked from

:30:09.:30:14.

everything I did. That is not true. I was rubbish, I could string a

:30:15.:30:17.

sentence together and I could certainly eat, a great food writer

:30:18.:30:21.

said the main thing about being a food writer or critic is you had to

:30:22.:30:25.

be able to eat a lot, I could do that. What was your first job?

:30:26.:30:30.

Tatler, because I assumed with a name like Parker Bowles I would not

:30:31.:30:36.

go to the Socialist worker. I wobbled on to the editor, the editor

:30:37.:30:40.

at my newspaper now and said I will do a food column, I did it for eight

:30:41.:30:46.

years. And I met all you guys. It is food, it is a nice world. You

:30:47.:30:49.

reviewed Adam 's strand? Parkinson who went to Chiswick to

:30:50.:30:54.

visit the Chinese lantern festival. You are in the East End with all the

:30:55.:31:07.

cool food hang-outs, nice, comfortable seats, and this

:31:08.:31:14.

spectacular food. This was just, everything was packed with flavour

:31:15.:31:20.

and the macaroni cheese... He says it is better now. I need to go down

:31:21.:31:35.

there. One thing is you don't go out of your way to put the knife in. My

:31:36.:31:41.

job is to find the best restaurants. If people are rude or treat me badly

:31:42.:31:50.

or take the Mickey then fine but my job, there is a guy for the New York

:31:51.:32:00.

Times and he wants to celebrate what is great, rather than... But then

:32:01.:32:11.

you have the greats like a Gill -- AA Gill. When he wrote about food,

:32:12.:32:20.

his knowledge was so deep. So we have thrown that together. All these

:32:21.:32:26.

lovely flavours coming through. We've put it with a salary which is

:32:27.:32:31.

great. A little mango and Chinese leaf. Really Italians. I will put

:32:32.:32:41.

some clap in there and put it on the plate.

:32:42.:32:52.

There is amazing suppliers in the south-west of England that do the

:32:53.:32:59.

most amazing crab and I think it is one of these ingredients we don't

:33:00.:33:04.

use enough of. We sell it to Spain and France and we should have it

:33:05.:33:09.

here. Do you think we are getting better at appreciating what we've

:33:10.:33:20.

got? I think a bit but the result is so worth it. Food should be enjoyed

:33:21.:33:29.

and savoured. Add a little bit of sesame seeds. That is beautiful. It

:33:30.:33:46.

is the balance. What will I make for Tom at the end of the show? His Food

:33:47.:33:52.

Heaven is broth, pasta in this light chicken broth. I will brave the

:33:53.:33:59.

chicken. The onion, celery and carrot. Then I make this celery and

:34:00.:34:05.

simmer it in the broth and label it together. Or it could be your food

:34:06.:34:19.

hell. Goats cheese. They all go into the base, baked in the oven. You

:34:20.:34:27.

will find out later which one he gets. No time to catch up with Nigel

:34:28.:34:35.

Slater who is cooking up more tasty supper is ideal for wintry evenings.

:34:36.:34:55.

For my Monday-night supper, one of my all-time favourites.

:34:56.:34:57.

Sausages in some form or another are a very regular

:34:58.:34:59.

Whether it's sausage and mash, or whether it's a good

:35:00.:35:03.

old sausage sandwich, it's got to have mustard on it.

:35:04.:35:05.

I'm going to exploit this perfect partnership,

:35:06.:35:07.

and make my version of sausages with creamy mustard sauce and pasta.

:35:08.:35:10.

Whilst the water for the pasta boils chop some onions.

:35:11.:35:12.

But one of the revelations of this dish is to change

:35:13.:35:15.

the mustard and the sausage to suit your own taste.

:35:16.:35:17.

So, if you like those really eye-wateringly hot sausages, then

:35:18.:35:23.

I'm gonna let these onions cook until they are very, very sweet.

:35:24.:35:41.

So put the lid on to let them steam as well as fry.

:35:42.:36:03.

I'm using sausages from my local butcher.

:36:04.:36:09.

But I don't want to use them as sausages, so I'm skinning them,

:36:10.:36:12.

It doesn't matter where it comes from.

:36:13.:36:22.

And this is the one that I think gives the depth of flavour.

:36:23.:36:25.

And you can put in as much as you like.

:36:26.:36:32.

And the one I'm putting in is a grain mustard.

:36:33.:36:35.

And I like it because of the nubbly little mustard seeds in there.

:36:36.:36:40.

I've got quite a bit of mustard in there.

:36:41.:36:44.

And I'd like something mild to calm it down a little bit.

:36:45.:36:51.

So I'm going to add an entire pot of cream.

:36:52.:37:05.

To be honest, the quantity is entirely up to you.

:37:06.:37:07.

It doesn't matter how carefully you stir pasta,

:37:08.:37:16.

there's always a bit that sticks to the bottom of the pan.

:37:17.:37:19.

It's like one of the laws of cooking There's nothing

:37:20.:37:21.

elegant about this dish, and there's not meant to be.

:37:22.:37:24.

And to finish, some roughly chopped parsley.

:37:25.:37:30.

And I've never known anybody who hasn't thought it was delicious.

:37:31.:37:34.

The point to this dish is the contrast between the strong

:37:35.:37:37.

flavours of the mustard and meat, and the soothing taste

:37:38.:37:39.

I've used parsley, but you could use any of your favourite herbs.

:37:40.:37:47.

Herbs can bring food to life, which is why I grow so many.

:37:48.:38:05.

You don't need acres of space to grow herbs.

:38:06.:38:08.

In fact, I've given up putting them in the garden.

:38:09.:38:10.

Chocolate mint is a really lovely thing to pop on top

:38:11.:38:14.

I also grow loads of coriander, which is the perfect partner to one

:38:15.:38:21.

A lot of the ingredients that work together have been used for years,

:38:22.:38:36.

and have been passed down as traditional partnerships.

:38:37.:38:42.

But every now and again a new one comes along.

:38:43.:38:45.

And a few years ago, I think it was in the '80s,

:38:46.:38:47.

carrot and coriander became really popular.

:38:48.:38:49.

And the two ingredients came together like a dream.

:38:50.:39:02.

I started looking for other ways to use it.

:39:03.:39:05.

I suddenly thought, why not put coriander into my carrot fritters?

:39:06.:39:09.

For tonight's supper, I'm cooking carrot and coriander fritters.

:39:10.:39:11.

I don't really like gadgets very much.

:39:12.:39:13.

But I'm not gonna grate 12 carrots by hand!

:39:14.:39:26.

This isn't one of those recipes about slow cooking,

:39:27.:39:28.

where you want an onion to slowly sweeten.

:39:29.:39:32.

And so I'm going to use a little young onion,

:39:33.:39:38.

with all its greenness and freshness of flavour.

:39:39.:39:40.

Carrot and coriander for me is a perfect partnership.

:39:41.:39:42.

Add as much of the fragrant herb as you like.

:39:43.:39:56.

And if I had to introduce somebody to this herb,

:39:57.:39:58.

Now bind everything together by using a beaten egg,

:39:59.:40:02.

To help everything to bond, I'm also adding some Parmesan.

:40:03.:40:07.

What will happen is that the Parmesa will melt in the heat of the pan.

:40:08.:40:18.

And it will help glue all the ingredients together.

:40:19.:40:20.

For a touch of luxury, I'm adding a little cream,

:40:21.:40:24.

When you're making any sort of littl cake or patty that you're gonna fry,

:40:25.:40:28.

it's worth just squeezing it together in the hand, just to see

:40:29.:40:31.

I only put just enough egg or flour or whatever to hold it together.

:40:32.:40:49.

I want these fritters to cook quickly.

:40:50.:40:58.

So keep them nice and thin, and fry till golden brown on both sides.

:40:59.:41:04.

I have one golden rule for frying things in a pan -

:41:05.:41:07.

and that's not to play with it too much.

:41:08.:41:09.

And then once the crust has formed, then you can turn it over.

:41:10.:41:13.

And the two flavours, the carrot and the coriander,

:41:14.:41:32.

Make sure you put in enough beaten egg,

:41:33.:41:48.

Thank you, Nigel. Still to come, Tom Kerridge is knocking up a pizza. And

:41:49.:42:02.

today, in honour of Burns night and the Chinese New Year. What can you

:42:03.:42:08.

expect? Will they serve up their omelettes raw or will they burn

:42:09.:42:17.

them? Too much. You've been practising. It will be good. We'll

:42:18.:42:24.

Tom get his Food Heaven or Food Hell? We will find out. On with the

:42:25.:42:33.

cooking. Tell us what you've got here. Sirloin, artichokes, which are

:42:34.:42:43.

so underused but are amazing. These are Jerusalem artichokes. They are

:42:44.:42:48.

underused and we've had a few people today tweeting to say that they are

:42:49.:42:57.

bang in season. They are amazing to do anyway. We will crisp them up and

:42:58.:43:06.

deep fry them. I know you've travelled a lot. You are an advocate

:43:07.:43:20.

of British produce. I am a British chef who loves British products. And

:43:21.:43:30.

I think what we have is phenomenal. How did you start cooking? It was in

:43:31.:43:47.

Gleneagles. You had a bet with your mum. Yes, I was a normal kid, wanted

:43:48.:43:58.

to hang out with my mates. She gave me an ultimatum, get an apprentice

:43:59.:44:04.

ship doing whatever you want. This was not a chef one. Anything really

:44:05.:44:13.

could get qualifications and it would do you well. I spoke to my

:44:14.:44:17.

teacher and they got me an interview for an apprenticeship. Who was the

:44:18.:44:25.

chef? Andrew Hainey. I was in Edinburgh. How long were you there?

:44:26.:44:39.

Three years. Came down to London? Yes. Started doing restaurants in

:44:40.:44:43.

London as you would. I don't know how long ago that was.

:44:44.:45:11.

You went on to do Masterchef. You are not mad, you are good in a

:45:12.:45:15.

competition. You can deal with the pressure. When I was younger I could

:45:16.:45:25.

but it is a different story now. I love the story of how you got on

:45:26.:45:32.

Masterchef. How did you end up on it? My ex girlfriend was sick and

:45:33.:45:42.

tired of me moaning about why they were doing things. She put the

:45:43.:45:43.

application informally. And I did it that way and I got

:45:44.:45:55.

through. Are you still with the single friend? Sadly, I'm not. She

:45:56.:46:01.

lost out now you are a restaurateur extraordinaire. Trying to keep their

:46:02.:46:05.

relationship and a career is very hard in the kitchen. The restaurant

:46:06.:46:10.

is called The Frog, based in East London and the food stylist...? It

:46:11.:46:15.

is a British restaurant, the foundations are all British, we have

:46:16.:46:20.

a ten course tasting menu or sharing dishes, all

:46:21.:46:30.

the same size, comes out as and when it is ready. Very relaxed, not fine

:46:31.:46:35.

dining at all, just good, British food. You plan to open a view more?

:46:36.:46:38.

This was a test project... Project to see if the concept works, so we

:46:39.:46:45.

make... Opening our flagship restaurant this summer in Covent

:46:46.:46:52.

Garden. I have the artichokes, beautifully roasted off. I will turn

:46:53.:46:57.

that around, beautiful. You have the steak in here, cream in here, which

:46:58.:47:03.

I will add half the artichokes two, then I will deep fries of the

:47:04.:47:10.

artichokes, OK. That McGraw I will deep fries some of the artichokes.

:47:11.:47:14.

And we are heating through the cream with the artichokes. We're doing the

:47:15.:47:25.

artichokes to microwaves. Why does -- where does the name The Frog come

:47:26.:47:31.

from? If nobody believed in me I would never have The Frog, and

:47:32.:47:35.

Kermit says everything starts with a leap, then this great designer

:47:36.:47:42.

designed the logo. We showcase local artists, small producers, micro

:47:43.:47:46.

vineyards and musicians. And that is the plan to do bit in the next one?

:47:47.:47:51.

In anyone. There are lots of cool things happening about the next one,

:47:52.:47:57.

we are teaming up with JJ Eidams, the artist, he will take care of the

:47:58.:48:01.

art for the restaurant, which I am so honoured that he will be able to

:48:02.:48:08.

do. If you would like to try them or any of this dude your recipes, then

:48:09.:48:14.

visit the website. -- any of the studio recipes. I will finish my

:48:15.:48:20.

puree. Just crushing the garlic. For the garlic cream. Sour cream and

:48:21.:48:27.

garlic, very simple. You can make a lot, use it on the weekends when you

:48:28.:48:35.

are Netflix and chilling, keep it in the fridge, get some crisps. Are you

:48:36.:48:42.

chilling? You are a very hands-on chav? I am very. -- you are a very

:48:43.:48:56.

hands-on chef. For night-time, because now we only have the one

:48:57.:49:01.

restaurant, I am in every dinner service that I am in London. I have

:49:02.:49:08.

a book, Smile All Get Out Of The Kitchen. I am exhausted hearing

:49:09.:49:13.

about the amount of work you are doing. I am trying to do less, you

:49:14.:49:19.

are doing more. I made this puree better than in rehearsals, I get it

:49:20.:49:23.

wrong in rehearsal and get it right for the real thing.

:49:24.:49:27.

Before everyone wonders what we're doing with the leeks, these are the

:49:28.:49:33.

roasted leeks. You leave them in there, when you smell them, they

:49:34.:49:38.

smell amazing, like treacle or molasses. Because they have natural

:49:39.:49:44.

sugars? So many sugars. We do this and blitz them up, which I have

:49:45.:49:49.

already done. Which is this and a few secret ingredients you are not

:49:50.:49:54.

telling, he keeps saying it is just leeks, Angela. It is about sharing,

:49:55.:50:00.

you know that?! He might tell you, Ken coming here is not telling me. I

:50:01.:50:05.

love this style of food, the ones that make it taste like it has been

:50:06.:50:10.

done on a barbecue. You will blend this by itself or with a little bit

:50:11.:50:17.

of salt? A bit of salt and sugar, soy salt, make it really, really

:50:18.:50:28.

tasty. Very simple presentation. No need for bells and whistles and lots

:50:29.:50:34.

of complicated things. That sings to Tom's hard. The puree is here, nice

:50:35.:50:44.

and hot. I will get you a spoon. A spoon for the sauce. Rustic

:50:45.:50:54.

artichoke puree. It has been roasted in the oven, full of flavour. And

:50:55.:50:59.

you just break these up, they have gone sticky and crusty? They go

:51:00.:51:05.

Chouly. I will definitely do these, they are so delicious. Have them as

:51:06.:51:13.

a snack, fantastic. The secret is that it rests as long as it cooks,

:51:14.:51:18.

so the juices relax. You can have the best piece of meat in the world

:51:19.:51:23.

and cook it horrendously and it is ruined. Do you use a char grill or a

:51:24.:51:28.

pan? Both, depending on what type of meat it is. I am not a chef who uses

:51:29.:51:35.

a water bath, I want my need to roasted.

:51:36.:51:44.

Nice and simple. Smells good, guys. You will be pleased to know. OK.

:51:45.:51:52.

Chive oil as well. Sauce. And the famous leeks. I have already asked

:51:53.:51:59.

him to give me a little bag to jazz up the supper tonight! You live

:52:00.:52:06.

around the corner! Yes, I should just come by! Looks amazing. My

:52:07.:52:11.

chefs have been spying on you. They probably think I look so miserable

:52:12.:52:15.

when I am walking the dog at 7am, the last thing I want to do is

:52:16.:52:24.

smile. Tell us what your dish is? Chinese New Year, I want to jump on

:52:25.:52:28.

the bandwagon so I am adding coriander! You are just being mean.

:52:29.:52:35.

When you come on as a guest I will give you food hell!

:52:36.:52:39.

What is it called? Beef with artichokes, sour cream and garlic.

:52:40.:52:50.

And now coriander! Delicious. Let's see what the guys say. Ready,

:52:51.:52:58.

Ken and Tom? It looks amazing. It looks pretty but it does not

:52:59.:53:05.

look... I like what you said, food gets pond see. Overdone. -- food

:53:06.:53:15.

gets pond see. I think it looks better than the rehearsal. The

:53:16.:53:25.

artichokes are amazing. Just very chewy, earthy and delicious. They

:53:26.:53:28.

are not talking, so they love it. OK, let's head back to Chiswick

:53:29.:53:29.

to find out which wine Jane Parkinson has picked to go

:53:30.:53:32.

with Adam's ravishing rump steak. Adam's recipe is not just about

:53:33.:54:09.

steak, it is about a sum of its glorious parts.

:54:10.:54:13.

Even so, we are still in proper red wine territory, and one hearty

:54:14.:54:17.

option would be this one from northern Portugal. But I have found

:54:18.:54:21.

the best match is a read with some earthiness, the bottle I have found

:54:22.:54:26.

is pretty new to the shelves, so say hello to the Taste the Difference

:54:27.:54:29.

Saint Chinian 2014, a meaty red from the south of France.

:54:30.:54:34.

This comes from a smaller area within the wider region of Lond, the

:54:35.:54:45.

grapes are basking in all the sunshine. This has lovely, dark

:54:46.:54:52.

black fruit aromas, smokiness and beetroot as well. Those black fruit

:54:53.:54:56.

flavours and the like smoking is work really well with the steak and

:54:57.:55:01.

the leek chrome on top, but the winning factor here is this savoury

:55:02.:55:06.

earthy mushroom flavour, that works so well with the artichoke puree and

:55:07.:55:12.

the deep fried artichokes. Adam, I love how you have taken steak to a

:55:13.:55:16.

whole new level so I hope you find that the Saint Chinean makes a

:55:17.:55:20.

Moorish meaty match. Cheers! Do you like this? Delicious.

:55:21.:55:29.

Delicious for a Saturday morning! Goes well? Really, really well. I

:55:30.:55:33.

did not think it would go with artichoke but it does. Does not kill

:55:34.:55:35.

the flavour. Now some foodie news, The BBC Food

:55:36.:55:36.

Farming Awards are back! These awards celebrate the unsung

:55:37.:55:39.

heroes of UK food and farming and nominations are now open

:55:40.:55:42.

until midnight tomorrow - just go to www.bbc.co.uk/foodawards

:55:43.:55:44.

to vote for your favourites. As usual, we shall be featuring some

:55:45.:55:49.

of the finalists on the show. They're in Somerset visiting

:55:50.:55:53.

a traditional sweet shop. And they had time to make a retro

:55:54.:55:58.

treat for themselves. We are heading to Somerset and one

:55:59.:56:18.

of the most dramatic places in Britain, Cheddar Gorge. That we are

:56:19.:56:22.

not here for the cheese? We are not, we are here for something slightly

:56:23.:56:26.

sweeter. A celebration of the nation's sweet

:56:27.:56:30.

tooth. You know me, I like a bit of

:56:31.:56:40.

sweetness every now and then! Over the centuries, regional sweetie

:56:41.:56:43.

makers have sprung up across the UK to satisfy people like us, each

:56:44.:56:48.

producing their own unique recipe as well as some good old national

:56:49.:56:51.

favourites. We are about to meet two such

:56:52.:56:56.

people, our best of British food heroes Mark and Martin from the

:56:57.:57:01.

Cheddar Sweet Kitchen. # Suites, for my sweet.

:57:02.:57:11.

# Sugar for my honey. Welcome. Pleased to meet you. Some of the

:57:12.:57:15.

sweet making methods used by Martin and Mark dates back as far as the

:57:16.:57:21.

19th-century. We have been going through 100 years, five generations

:57:22.:57:25.

of the family, lots of recipes have been handed down through the

:57:26.:57:29.

generations, that simple. They are helping to preserve some

:57:30.:57:33.

truly British traditions, and we salute them.

:57:34.:57:35.

We still believe that old-fashioned is best. We are making some mint

:57:36.:57:41.

humbugs, brown striped, the original. As a child, I always

:57:42.:57:46.

wondered how you get the stripe in the humbug. I think that is to be

:57:47.:57:50.

revealed. The humbug mix contains water, brown

:57:51.:57:55.

and white sugar and glucose syrup. At a whopping 155 Celsius. Stand

:57:56.:58:02.

back, that is your boiling hot molten sugar. He adds caramel,

:58:03.:58:07.

dextrose and peppermint oil and then gets to work, fast. Now than it. You

:58:08.:58:15.

can smell it. Beautiful. That is incredible. What a lovely thing to

:58:16.:58:21.

do. It is like a sheet. Does not look real. Within a couple of

:58:22.:58:27.

minutes we will be able to start handling it, we cut it in half,

:58:28.:58:31.

which will form the centre of the suites, then this will form the

:58:32.:58:34.

casing, the outside layer. Believe it or not, that'll be your stripe.

:58:35.:58:46.

And there we have changed the colour of the sugar. That is the first

:58:47.:58:51.

secrets out of the way. We need a base on which to stretch it out. We

:58:52.:58:58.

will zigzag the sugar back and forth. There I your stripes. That

:58:59.:59:05.

goes on top? No, we need to make sure these stripes and upon the

:59:06.:59:09.

outside, so we turned the whole thing upside down. We dropped back

:59:10.:59:13.

into the middle and you can just wrap the whole thing up. The world's

:59:14.:59:23.

biggest humbug! This is what we call a batch roller, it thins as it comes

:59:24.:59:29.

out, this is how we make the sides of the sweets. We will still finish

:59:30.:59:38.

it off by hand. Brilliant. Amazing. Time to suck it and see, as they

:59:39.:59:43.

say. You can't get a fresh sweeter than matter. That is the taste of

:59:44.:59:51.

nostalgia. While the humbugs wait to be bagged up, we are going to see

:59:52.:59:57.

where Martin and Mark Selby sweets. -- and Mark sell their seats. Many

:59:58.:00:05.

people believe this is the biggest selection of old-fashioned boiled

:00:06.:00:10.

sweets in the country. All those names that you know and love, milked

:00:11.:00:18.

bull's-eyes, lines, mint shrimps! They were originally made for the

:00:19.:00:22.

miners in the Somerset coalfield. Up in the north-east it was always

:00:23.:00:27.

black bullets. South Wales, Welsh mints. Here it has always been the

:00:28.:00:32.

mint shrimps. Freshens up your mouth. Kills off the dust in the

:00:33.:00:34.

atmosphere. It is time to go back next door

:00:35.:00:57.

where we are about to make one other personal favourites, peanut brittle.

:00:58.:01:01.

For us, this is a wonderful treat which dates back to the 19th century

:01:02.:01:06.

and this time, we are allowed to make it ourselves. There is a little

:01:07.:01:15.

technique. You can take it in turns. Five kilos of peanuts they are. And

:01:16.:01:22.

brilliant. The peanuts have been added to a mix of sugar, water,

:01:23.:01:29.

glucose, vegetable oil and emulsifier. When it gets that you

:01:30.:01:34.

will need to lift that and turn it. It is nice to see Dave doing the

:01:35.:01:41.

hard work for a change. Don't flick the hot toffee on your thighs. I

:01:42.:01:54.

like the look of this. It is over to Mark to do the professional bit. You

:01:55.:02:00.

can always tell a craftsman from how easy he makes a difficult job look.

:02:01.:02:23.

We get go again. He is thinning it out because this mixture will cool

:02:24.:02:29.

in minutes. It is not as easy as it looks.

:02:30.:02:48.

It is starting to cool down. It will become brittle.

:02:49.:03:10.

It is not good putting me in somewhere like this. I've been in

:03:11.:03:17.

some of the finest restaurants in the world but peanut brittle, you

:03:18.:03:29.

cannot get better. Some very sweet stuff. Now we are speaking to you at

:03:30.:03:33.

home. First up is Laura from Cambridge. I am looking for a quick

:03:34.:03:47.

and easy pork dish. No problem, I understand. Time constraints. Quick

:03:48.:03:53.

and simple pork this? Pan fry, get lots of herbs, so you have a little

:03:54.:03:59.

herb garden, chop them up, a bit of olive oil. Little pieces. Cover it

:04:00.:04:06.

in that source and eat it that way with some bread. I would do laments

:04:07.:04:17.

pork dish with chilli bean sauce and I would put in a fish and embrace it

:04:18.:04:25.

in the pork dish. Or even do the dumplings but I made. Would you like

:04:26.:04:35.

heaven or hell? Your dish looked fantastic so I am going for heaven.

:04:36.:04:43.

This person says, can I get a rest for whole roast chicken? It is

:04:44.:04:51.

interesting, we do not roast because we do not have ovens. We cook it in

:04:52.:05:00.

a broth that is very flavour -- flavourful. We hang it to dry and

:05:01.:05:07.

then we roast that by pouring hot oil over the skin, perfect, crispy

:05:08.:05:19.

roast chicken. That sounds amazing. Next? This is someone asking for a

:05:20.:05:26.

recipe to make aubergine taste good. I love aubergine but I love the way

:05:27.:05:30.

the Japanese season aubergine, you grill them. So soft, so sweet,

:05:31.:05:43.

delicious. It is one of our best selling dishes. Back to the forums.

:05:44.:06:02.

Can I ask Ken Hom a question? Of course. How old are you? I am nine.

:06:03.:06:11.

Could I have a recipe for a meal for my mum and dad? Something really

:06:12.:06:23.

simple. You can take fresh vegetables, stir-fry with chopped

:06:24.:06:32.

garlic, and you don't need to deal with it. It is one of the best

:06:33.:06:36.

things. It will keep you healthy. How do you like the sound of that?

:06:37.:06:45.

Thank you. Would you like Food Heaven or Food Hell? Heaven. I

:06:46.:06:57.

bought some seed and when I bit into it it was... How would you cook

:06:58.:07:06.

that? You definitely needs to cook it. You can serve it on Sunday with

:07:07.:07:11.

a roast. You can break them. I would braise it. Fry at the way

:07:12.:07:39.

that you did with the artichokes. What dish would you like? It is Food

:07:40.:07:47.

Hell. It is time for the omelette challenge. Here we go. How are you

:07:48.:07:58.

feeling? Zen. Ken does not like to brush. Readers have gone mad for

:07:59.:08:03.

your glasses. They think you look like Clark Kent. I know that you've

:08:04.:08:12.

been practising because your restaurant is round the corner from

:08:13.:08:20.

me. You know the rules. You can use anything on the table. Are you

:08:21.:08:33.

ready? He's got an egg in his hand. Goal.

:08:34.:08:43.

But in the pan. You've been practising. Look at the speed. Take

:08:44.:08:57.

your time. No rush. I'm not allowed to help. I was just

:08:58.:09:18.

going to be polite. Do you want any cheese? Why not. We might as well

:09:19.:09:34.

take our time. Seasoned. This might even beat your record. It is going

:09:35.:09:49.

to be quick. Nearly there. That will do. It is a crispy omelette. It is

:09:50.:10:07.

an Asian omelette. Fab. Admit it, did you practice? Yes, yesterday. At

:10:08.:10:14.

least you admit it. A lot of them come on and they say they've not

:10:15.:10:18.

made an omelette for years. You know they've been practising. It is quite

:10:19.:10:31.

nice. That is quite nice. Do you think you are on the board? I hope

:10:32.:10:39.

so. The amount of eggs are used yesterday, I hope so. Do you think

:10:40.:10:46.

you are on the board? Sinking. You are definitely on the board. There

:10:47.:10:51.

are a lot of chefs that would be ashamed of it. You did 20 seconds.

:10:52.:11:02.

You don't hear. Perfect. You are way up here. Yes. What about Ken? I'm

:11:03.:11:18.

just going to put what I think about you. But you are going in the bin.

:11:19.:11:40.

Sorry. That is the way it is. We will find out the result of Food

:11:41.:11:44.

Heaven after Tom Kerridge's tasty treats on takeaways.

:11:45.:11:57.

Pizza is one of my favourite takeaways, but I know it's a bit

:11:58.:12:00.

of a pain to make at home - making the dough and

:12:01.:12:03.

So I've got a bit of a cheat's version using puff pastry.

:12:04.:12:07.

It's a bit of a tart crossover and it's the perfect

:12:08.:12:10.

All you need to do is roll the pastry out to about half

:12:11.:12:14.

a centimetre thick, cut it into a circle and chuck it

:12:15.:12:17.

That is way easier than all that dough-making malarkey.

:12:18.:12:20.

An hour later, it's had time to chillax, simply prick it

:12:21.:12:24.

with a fork to help it rise evenly and then cover it in egg wash.

:12:25.:12:29.

And if you've had bad experiences with puff pastry

:12:30.:12:31.

Start with the temperature on high and turn it down later.

:12:32.:12:37.

Now, to go with this pizza, I'm going to be doing double onions.

:12:38.:12:43.

I'm going to be doing an onion jam that I already have in a jar

:12:44.:12:47.

and some sour onions using these boys.

:12:48.:12:49.

Just cut them into segments with the root intact and pop them

:12:50.:12:52.

into a dead simple pickling liqueur of cider vinegar, sugar and cider.

:12:53.:12:55.

As long as it's cider and it tastes nice.

:12:56.:12:59.

Then leave them to poach for about five minutes on each side.

:13:00.:13:02.

Look how lovely they look - that cider vinegar and the sugar

:13:03.:13:05.

is beginning to caramelise and glaze on top of them.

:13:06.:13:08.

All they need now is a quick char, courtesy of this manly gadget.

:13:09.:13:19.

This is a proper plumber's blowtorch, not one of those

:13:20.:13:22.

That boy has been in for about 20 minutes and he's puffed up and this

:13:23.:13:39.

is the point that I know you take it out at home, but don't.

:13:40.:13:43.

Keep it in there and just turn the temperature down.

:13:44.:13:47.

In another 15 minutes, that's going to be perfect.

:13:48.:13:49.

Especially once it's piled high with onions and crispy beef.

:13:50.:13:55.

I'm using bavette steak which loves being flash-fried,

:13:56.:13:57.

You want that kind of hard, fast heat.

:13:58.:14:04.

But be careful you're not wearing your best shirt cos

:14:05.:14:21.

All these need now is a pinch of salt and some cayenne pepper

:14:22.:14:24.

and they're ready to sit on top of that puff pastry base.

:14:25.:14:27.

Now, every good pizza needs a topping and we're going to start

:14:28.:14:30.

that topping not with a tomato sauce, but something beefy.

:14:31.:14:32.

Bovril, and plenty of it, followed by home-made onion jam...

:14:33.:14:37.

..those boozy, burnt sour onions and plenty of crispy beef.

:14:38.:14:42.

Everyone loves a pizza that's got loads of topping on.

:14:43.:14:46.

This just needs a final blast in the oven while I whip up a blue

:14:47.:14:51.

cheese, creme fraiche and chive topping.

:14:52.:14:57.

Now, if it's a little thick, you just add a small splash of water

:14:58.:15:06.

and that's the consistency you're looking for.

:15:07.:15:08.

Quite loose, so you can just drizzle it all over the top.

:15:09.:15:13.

And that, boys and girls, poured all over hot beef and onion

:15:14.:15:16.

on a crispy puff pastry base has got to be the best cheat's pizza

:15:17.:15:19.

Look at that, it looks absolutely incredible!

:15:20.:15:26.

Way easier than making the classic takeaway pizza.

:15:27.:15:30.

Now, I love a kebab, especially late at night,

:15:31.:15:59.

even those ones, doner meat, that looks a little bit

:16:00.:16:01.

But this version is like a proper posh version and instead

:16:02.:16:06.

of using lamb or chicken, you're going to be using duck.

:16:07.:16:08.

It's a right tasty alternative to your regular kebab meat.

:16:09.:16:11.

It can be cooked pink and it's nice and lean.

:16:12.:16:13.

Just score the skin and render down the fat in a hot pan

:16:14.:16:16.

You can hear it already, the instant it hit the pan,

:16:17.:16:20.

it slowly begins to render and make a really nice little sizzling

:16:21.:16:23.

sound and this pan had no fat in it already,

:16:24.:16:25.

this is the natural fats coming from the duck.

:16:26.:16:27.

Once it's nice and crispy, pop it in the fridge to chill.

:16:28.:16:34.

It'll make it easier to slice later and give you time

:16:35.:16:37.

First in is soy sauce followed by vegetable

:16:38.:16:41.

Then it's in with a squeeze of honey, plenty of grated

:16:42.:16:52.

garlic and its partner in crime, ginger.

:16:53.:16:53.

Grated straight into the bowl to release those natural oils

:16:54.:16:57.

with some red chilli, seeds and all.

:16:58.:16:59.

And a good squeeze of lime for that famous Asian tang.

:17:00.:17:04.

It always amazes me how much juice comes out of a little lime.

:17:05.:17:09.

Marinade made, it's time to prep the veg.

:17:10.:17:11.

I'm using crunchy green peppers, red onion, broccoli and field

:17:12.:17:14.

Veg chopped, it's time to revisit the duck which should be cold

:17:15.:17:24.

I'm probably going to get between six and eight big chunks...

:17:25.:17:30.

Now, normally, shish kebab is served on one of these - a big skewer -

:17:31.:17:42.

but today I'm going to do it on some lemongrass.

:17:43.:17:48.

Pierce the vegetables very carefully, and then thread

:17:49.:17:50.

the lemongrass through the hole trying to keep it intact.

:17:51.:18:03.

Me being me, my kebabs should definitely have more meat

:18:04.:18:06.

Once threaded, simply drench the kebabs in marinade and chuck

:18:07.:18:12.

them in the fridge to soak up all those lovely juices.

:18:13.:18:18.

After a couple of hours marinating, they'll be ready for grilling.

:18:19.:18:22.

Eight minutes for medium rare, longer for well done.

:18:23.:18:31.

The sound of that sizzling plate is great.

:18:32.:18:35.

That's what you want, that bit just there.

:18:36.:18:38.

And way tastier than those late-night, elephant-leg kebabs.

:18:39.:18:43.

So next time you need takeaway food in a hurry,

:18:44.:18:47.

why not whip up a batch of these extraordinary kebabs instead?

:18:48.:18:52.

I promise, you and your mates won't be disappointed.

:18:53.:19:03.

Right, time to find out whether this Tom is getting his food

:19:04.:19:05.

What do you think, Tom? Probably hell, I will probably be punished

:19:06.:19:14.

for past sins. First I'll make a crunchy base

:19:15.:19:19.

for my cheesecake using crumbled digestives and butter,

:19:20.:19:22.

then I'll combine the goats' cheese, creme fraiche, honey and spices

:19:23.:19:24.

and pour onto the base and bake in the oven and then I'll poach

:19:25.:19:27.

fresh rhubarb in a mix of sugar and water and then serve on the side

:19:28.:19:30.

of the cheesecake. A delicious dessert. Or you might

:19:31.:19:35.

have your food heaven. Broth, we will praise down the beef with the

:19:36.:19:38.

veal, carrots, celery, onions, garlic, beautiful pasta fillings and

:19:39.:19:42.

a lovely chicken broth. The callers went 2-1 to heaven, they liked you,

:19:43.:19:49.

what did you go for, Ken? Heaven. Adam told me in rehearsal he liked

:19:50.:19:53.

the idea of the goats cheese tart. What did you go for? Heaven. Guys,

:19:54.:20:02.

get rid of all the held stuff. We could have had lovely rhubarb, Tom!

:20:03.:20:10.

I am not allowed to influence the audience, I am glad we got this. So,

:20:11.:20:16.

you guys will start rolling out the past of the me, Adam. Ken, I will

:20:17.:20:24.

show you the base, this is the finish, you're braised down beef and

:20:25.:20:33.

veal, you take this beautiful sauce, which Campbell makes with some

:20:34.:20:39.

breadcrumbs, Parmesan and you will make a lovely filling -- which Ken

:20:40.:20:47.

will mix. You talk about doing this with your Nonna? Every Christmas? Be

:20:48.:20:52.

made over 1000 this year, I do it with my cousins, my aunts. And sit

:20:53.:21:00.

gossiping? I am like a chef going, let's go, stop talking! Nonna goes,

:21:01.:21:04.

don't you rush us, we like to take our time. We do it every year. As we

:21:05.:21:11.

have got older, everyone has been allowed new jobs. This year my

:21:12.:21:15.

sister was allowed to make the pasta. She is 40! 20 years to be

:21:16.:21:22.

allowed to make the pasta. One year Neal made it, then my mum on

:21:23.:21:26.

Christmas Day just went, no, too rich. She pushed it away. Neal never

:21:27.:21:32.

went near it again, my boyfriend, he is petrified. He is a pretty good

:21:33.:21:38.

shepherds well. You will understand this, they don't want it to rich,

:21:39.:21:43.

they don't want too much meat, nice and light. So we browned off the

:21:44.:21:48.

meat like so. A little touch more oil. All but slow cooking for hours.

:21:49.:21:57.

And you make your own broth? Yeah, in the broth we have chicken, beef

:21:58.:22:02.

shin, a minimal amount. Don't clear it, no consummate, a little bit of

:22:03.:22:09.

fat. Then we will add the vegetables. Its users all the bones,

:22:10.:22:14.

making stock is such a good feeling. It is the way it should be. You

:22:15.:22:20.

judge a cook on how they cook their sources and stuff, I think it is

:22:21.:22:25.

really important that people understand the basis of it. We have

:22:26.:22:31.

been together in China and stuff, I was in Japan last and all those

:22:32.:22:37.

lovely noodles and the big steaming broth, you just have a whole meal in

:22:38.:22:40.

itself, you don't need to do anything else. Cheap, cheerful. Just

:22:41.:22:51.

food, isn't it? How you doing? If you wanted to cheat, could you use

:22:52.:22:56.

wonton skins? It would change the whole dish, but don't worry about

:22:57.:23:01.

that! I don't think my mother would be ready for that! She had a

:23:02.:23:05.

Scotsman cooking Christmas lunch, I don't know if we can go with wonton!

:23:06.:23:12.

We have a little bit of tomato puree, I will turn that up to get it

:23:13.:23:21.

roasting, that can all go away. This is what I like about cooking, a

:23:22.:23:29.

little taste. Delicious. Brilliant. The whole point is that you do stub

:23:30.:23:33.

as a family, because you sit there and you cook with your kids and make

:23:34.:23:39.

stuff with them. I try. There are 12 of us and we sit there for a whole

:23:40.:23:44.

afternoon, by the end of it you have dinner together. It is soothing. Do

:23:45.:23:49.

you find that sort of cooking soothing and relaxing, brings people

:23:50.:23:54.

together? Very natural. Once we have caramelised it, I get more colour

:23:55.:24:01.

than this, red wine, reduce that down. Then this. A little bit of

:24:02.:24:10.

chick. On -- chicken stock on top, red wine, put the lid on. The

:24:11.:24:18.

difficult part I can never do is the difficult bits, making it. I have a

:24:19.:24:26.

treat for you. Ready-made ones from the supermarket?! Please, Tom! Ken,

:24:27.:24:32.

crack that for me. Pasta is a beautifully rolled. This is the one

:24:33.:24:38.

which is a little bit firmer, which helps. I will wash my hands. You

:24:39.:24:46.

literally make the little parcels. Do you need more pasta? I think we

:24:47.:24:54.

will be OK. Ken, whisk that egg, go around available brush. I love that

:24:55.:25:00.

contraption. We don't know what it is called. If any viewer knows the

:25:01.:25:06.

name, please tweet. This is how we do it. Wonderful. We get these all

:25:07.:25:13.

from Italy. I want one. I will send you one, I will steal one from my

:25:14.:25:19.

aunt and my mum, they could bear a late -- their names on it, Vivian

:25:20.:25:27.

Chan and Giuliana, because they think I steal everything. Then you

:25:28.:25:33.

go around this. OK. I suppose it is an anolini cutter. This is it. This

:25:34.:25:44.

is better than the Chinese one. That is very kind of you to say so. Then

:25:45.:25:51.

literally straight into the broth. Exactly like you did today, Ken,

:25:52.:25:56.

boiling water, straight in there. Adam, will you clean your mess up,

:25:57.:26:01.

my good chap? The other week I think it was Jason, he left everything. We

:26:02.:26:10.

will slip those in and let them come up. Angela, can you freeze those?

:26:11.:26:16.

That is what we do, we make about 700 or 800 every Christmas, we

:26:17.:26:20.

freeze them, have them on Christmas Day and for the rest of the year. If

:26:21.:26:24.

you will stay in London I will send use them over. You have a freezer

:26:25.:26:31.

full of those? The whole lot. Ken, get a label and bowl ready, I will

:26:32.:26:36.

get the wine and then we are ready. Look at that, cleans down.

:26:37.:26:47.

Perfect. I have had so many screw ups with things like this. One time

:26:48.:26:53.

I made loads of spinach tortelli, the water was not boiling and pasted

:26:54.:26:57.

together. All these things you're teaching cooks. That machine is

:26:58.:27:03.

genius. It takes all the difficulty out of it. I will get you one, the

:27:04.:27:07.

next time I am in Italy. And you, Adam. Everybody has heard this now!

:27:08.:27:15.

There is a new range. I will do that! Ken, ten more seconds, I will

:27:16.:27:27.

pour the wine. All right. Have we got little spoons, Adam? That would

:27:28.:27:32.

be good, if you could. This is quite a deep red that Jane

:27:33.:27:39.

has chosen. What Jane has chosen, La Piuma Montepulciano d'Abruzzo, ?7.99

:27:40.:27:45.

from Waitrose, let's see if you like this. That has a cracker, that is

:27:46.:28:00.

why. Courage under fire. There we go. Never panic. They do go,

:28:01.:28:06.

audience, live television, there is a crack in the plate. See how coolly

:28:07.:28:14.

Ken dealt with it! Come on, Tommy boy! Let's go!

:28:15.:28:20.

Here is your wine, try the anolini, Tom. Thank you very much. It is like

:28:21.:28:27.

its own seed, because we have moved on. You happy with that? Clean. We

:28:28.:28:33.

had some in the freezer, you need to come over.

:28:34.:28:34.

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

:28:35.:28:36.

Thanks to our superb guests - Adam Handling, Ken Hom,

:28:37.:28:39.

Tom Parker Bowles - and to Jane Parkinson for her

:28:40.:28:41.

All the recipes from the show are on the website,

:28:42.:28:44.

Next week, Donal Skehan's here, and I'm back next month.

:28:45.:28:49.

But don't forget Best Bites tomorrow morning at 10am on BBC Two.

:28:50.:29:00.

Angela Hartnett presents, with Ken Hom for Chinese New Year and Adam Handling.

They are joined by guest Tom Parker Bowles, while wine expert Jane Parkinson picks wines to go with the studio dishes.

The programme features great moments from the BBC food archive, including clips from Rick Stein, Tom Kerridge, Nigel Slater and the Hairy Bikers.