28/01/2017 Saturday Kitchen


28/01/2017

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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,

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

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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,

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

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

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

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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.

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Er, the Vietnamese are kind of family to fish.

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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,

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

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that, into the mountain and became the Vietnamese.

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

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The reminiscence of the origin of life, yes.

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

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

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

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

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Rick sampled a traditional Vietnamese curry using mango there,

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

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

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

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

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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

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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

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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

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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

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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

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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

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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

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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

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ice cream. This will clean you out, lots of

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

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

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

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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.

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