:00:00. > :00:31.I'm John Torode and this is Saturday Kitchen Live.
:00:32. > :00:35.It's great to be back and I've got two top chefs with me in the studio.
:00:36. > :00:38.First up the brilliant Angela Hartnett, who I've admired
:00:39. > :00:41.for many a year and now has quite a few restaurants including
:00:42. > :00:42.the majestic Michelin starred, Murano in
:00:43. > :00:47.And a new boy, Andy Oliver, who missed out on the Masterchef
:00:48. > :00:55.And is quickly becoming the king of Thai food at his amazing
:00:56. > :00:57.new restaurant Som Saa, you've got to check it out.
:00:58. > :01:09.Good morning. Angela, you are cooking first, what
:01:10. > :01:14.are you making? I am doing a Japanese menu. This lovely tonkatsu.
:01:15. > :01:21.Which is basically, pork in panko with noodles. What you want on a
:01:22. > :01:27.morning on a Saturday. Delicious. It is not just deep fried pork?
:01:28. > :01:36.There is a lovely dress, and salad and a broth, two ways, with the
:01:37. > :01:43.cabbage or on top of the broth the noodles.
:01:44. > :01:47.So a little more than just broth! Andy, welcome to the kitchen, the
:01:48. > :01:56.first time in the hot seat, what are you cooking for us? I am cooking
:01:57. > :02:05.whole seabass with papaya salad. So, deep fried again but good for
:02:06. > :02:12.you? Yes, lots of garlic, chilli, it is great.
:02:13. > :02:17.So, it is a lot of deep freed cooking but all good for you.
:02:18. > :02:20.So today's menu looks great and will sit nicely
:02:21. > :02:21.with our foodie films from
:02:22. > :02:23.Rick Stein, the Hairy Bikers, Brian Turner with Janet Street
:02:24. > :02:26.Porter and what would Saturday morning be without a little
:02:27. > :02:29.Now it's quite unusual to see our special guest sitting down
:02:30. > :02:32.as she's nearly always on our TV screens hiking up
:02:33. > :02:35.a mountain or walking a moor all in the name of entertainment!
:02:36. > :02:37.Let's give a big Saturday Kitchen welcome to the woman
:02:38. > :02:38.with the strongest calves in television,
:02:39. > :02:43.CHEERING AND APPLAUSE. Thank you very much! Julia, I do
:02:44. > :02:48.know a little bit about your cooking.
:02:49. > :02:52.Yes! We met on MasterChef. We will not talk about that.
:02:53. > :02:59.We will not but the kitchen fire was not my fault. I will leave it there!
:03:00. > :03:05.Well, there we are. You are facing food heavy and hell. Yes.
:03:06. > :03:12.What is your food heaven? I thought I would set a challenge for you, I
:03:13. > :03:23.have put the food herselfen and hell into one animal, crab. I love white
:03:24. > :03:28.crab but I hate brown crab maechlt It is gritty, salty. It is my food
:03:29. > :03:30.hell. So, one animal, two different parts
:03:31. > :03:55.of the same animal, the crab. So, you could be getting white crab
:03:56. > :04:05.with asparagus, chilli, rosemary and pasta or Singapore style chilli
:04:06. > :04:11.crab. Well... I'm going to convert you.
:04:12. > :04:14.I promise you. Hopefully not. Maybe people will be
:04:15. > :04:18.kind and it will be food heaven. Maybe people will be kind and it
:04:19. > :04:21.will be food heaven. If you'd like to put a question
:04:22. > :04:37.to any of us today then call us A few of you can talk with us live
:04:38. > :04:40.later on. If you get to speak with us, we are asking you if Julia
:04:41. > :04:47.should face food heaven or hell. But if you're watching us
:04:48. > :05:02.on catch-up then please don't call Right, let's cook. It is time to
:05:03. > :05:07.start. Angela! What are we making? We are pork, used in two different
:05:08. > :05:12.dishes. So we have a lovely pork broth. So there is ox tail in there,
:05:13. > :05:19.pork bone, chicken bones, the skirt of the beef and a pork loin. So we
:05:20. > :05:23.have an amazing broth. That is finished with noodles, cabbage,
:05:24. > :05:27.spice, seasoned up with saki and soy sauce.
:05:28. > :05:34.It is interesting about the broth. You look at what people eat, the
:05:35. > :05:39.broth is amazing? Yes, it is like the key to anything, the broth is
:05:40. > :05:45.the basis. It is an amazing broth, you cannot go wrong.
:05:46. > :05:51.I can't stand here, what can I do? You are doing the spring onions and
:05:52. > :05:59.the chilli to make a fantastic sauce to serve with the deep fried pork.
:06:00. > :06:03.So, there is soy, bar lick, chilli, spring onions.
:06:04. > :06:09.Feary? Yes. And keep it rough. I want to see the
:06:10. > :06:13.contrast of the vegetables. Good, the contrast.
:06:14. > :06:18.Exactly. And a lot of spice on this show today.
:06:19. > :06:24.And the tee fried pork? I came back from a trip a few months ago, I was
:06:25. > :06:32.in Thailand. We went to this tonkatsu restaurant.
:06:33. > :06:39.Basically, it is a menu of just pork. They serve it with shredded
:06:40. > :06:43.cabbage, daikon, and the little sauce you are making. It is based on
:06:44. > :06:49.the thickness and the fattiness of the pork. So really fatty bits or
:06:50. > :06:57.tender bits and we gorged on pork and fantastic Japanese beer.
:06:58. > :07:05.I was in heaven. It was brilliant. Sounds a joy. What pork are you
:07:06. > :07:13.using for this? We are using lovely Birchier pork.
:07:14. > :07:20.We dip it into the flour, egg and the breadcrumbs.
:07:21. > :07:24.And these are panko breadcrumbs? These are the Japanese breadcrumbs.
:07:25. > :07:29.About 10 years ago they started to come into their own. They have
:07:30. > :07:37.bicarbonate of Sodha in there and they toast them in a little bit of
:07:38. > :07:43.honey. It makes them crepey. It is fantastic for anything deep
:07:44. > :07:48.fried. We use them for our Italian rice
:07:49. > :07:52.balls. So that is coated.
:07:53. > :07:56.It takes about four to six minutes to cook.
:07:57. > :08:02.That is the great thing about it. The other thing about panko is that
:08:03. > :08:07.it stays crispy? That is the most amazing thing about them. Light,
:08:08. > :08:12.golden brown and crispy, crunchy and delicious.
:08:13. > :08:17.Talking about things being crunchy. You are calm, and you are known for
:08:18. > :08:27.how brilliant you are, calm and serene you are as a cook but tell
:08:28. > :08:35.bus the heady years as being in the world of Marcus, and all of that, we
:08:36. > :08:42.know that they are not that calm? I dare not say how long I started at
:08:43. > :08:48.Aubergine. It was at least 20 years ago. It was a brilliant kitchen. But
:08:49. > :08:54.these days there are thousands of restaurants. But then that was a key
:08:55. > :09:01.restaurant. We worked from 7.00am to about midnight. Gordon was with us.
:09:02. > :09:07.I went down to a size 10. You never ate, you never had time. Marcus was
:09:08. > :09:13.in the kitchen, Freddie, Damian. It was a great place to work.
:09:14. > :09:17.This is the point. With the kitchen, there is an amazing cameraderie
:09:18. > :09:21.about it? Some of the people I have met through cooking are my best
:09:22. > :09:27.friends for life. It is. You go through stuff. I remember telling my
:09:28. > :09:34.mum, that I hoped one day there was a fire when a go in or it as burnt
:09:35. > :09:39.down. She asked why I was working there?! I thought I would do a year,
:09:40. > :09:43.it would be amazing. To be fair, since I have done that, it has been
:09:44. > :09:49.fantastic. It is the staying point. When you
:09:50. > :09:53.travel like you have, the influences that come from that, like this, how
:09:54. > :09:57.does it change what you serve in the restaurants and at home? It does
:09:58. > :10:05.change you. I went with my boyfriend. He runs a restaurant. He
:10:06. > :10:11.has put this on his menu. An amazing lunch dish. We, our variation is the
:10:12. > :10:17.chicken mill anyways. That is a what you do in the cafes. So that is how
:10:18. > :10:31.you influence it. But it is great to see other cultures and opening up.
:10:32. > :10:38.Even chatting to Andy, my pet hates are coriander but we can change
:10:39. > :10:46.that, and I can't wait to taste it all today.
:10:47. > :10:53.What about these? Those are the ramen noodles.
:10:54. > :10:58.So, do you take the boiling hot broth and pour it over the raw
:10:59. > :11:02.vegetables? That is what we do. The spring onion in there, the veg in
:11:03. > :11:09.the bowl, the noodles on the top. The pork in there, the egg on top
:11:10. > :11:16.afterwards. And it just, that is the great thing about the ramen noodles,
:11:17. > :11:22.they have different variations in sizes but the key is the broth.
:11:23. > :11:31.If you would like to put a question to us today. Give us a call on. If
:11:32. > :11:35.you are watching on catch-up, please don't call as the lines will be
:11:36. > :11:40.closed. We get fact sheets on the food on
:11:41. > :11:47.Saturday Kitchen. Do you read them, John.
:11:48. > :11:52.I do. All about what you are up to, the restaurants, everything else.
:11:53. > :11:58.The fascinating one is this, this is a daikon. In Japanese is translates
:11:59. > :12:01.as large root. In Australia it would have been
:12:02. > :12:10.something different but we will not talk about that! Keep it clean! So,
:12:11. > :12:18.the cabbage in the bowl? Yes. The spring onions and the bean
:12:19. > :12:24.shoots. Can you use other cabbage? Yes but anything like a white
:12:25. > :12:32.cabbage, you have to eat it raw. Something that I argue about with
:12:33. > :12:37.chefs in this country, we like to cook them quite raw but in Italy,
:12:38. > :12:41.they love it cooked. So I am always putting it back into the water to
:12:42. > :12:45.have it more cooked. It is likes a par Gus, I like it
:12:46. > :12:53.soft. I don't want to pick bits out of my
:12:54. > :12:56.teeth! Now, the noodles are going in the broth now.
:12:57. > :13:01.This is the beautiful broth. There is that lovely sauce. That sauce is
:13:02. > :13:07.going there. This is a lovely golden brown. That
:13:08. > :13:11.has had four to five minutes. This smells amazing. You can smell
:13:12. > :13:18.it over here. It is a sweet smell as well.
:13:19. > :13:24.Come on, chef, what is going on! In the restaurant, that is right. Every
:13:25. > :13:29.time in a Japanese restaurant you get a broth served with everything
:13:30. > :13:34.at the end of a meal. We went mad in the fish market. We had to unpack at
:13:35. > :13:39.the airport as we bought so much stuff back with us.
:13:40. > :13:43.So, you can chop this like this. You put that on top of the broth like
:13:44. > :13:49.that. We are going to chop a little bit now. In the restaurant we sat
:13:50. > :13:57.there and gorged on literally four different types of pork, with the
:13:58. > :14:03.cabbage, with the daikon. What do we have? Angela's Japanese feast, or
:14:04. > :14:12.tonkatsu! It looks fantastic and it smells even better! I will have to
:14:13. > :14:17.take this over... What do you reckon, guys, can you smell it? You
:14:18. > :14:23.know what, I don't care if I get food heaven or hell later, this for
:14:24. > :14:29.me is food heaven. This is amazing. I am going to take home the recipe
:14:30. > :14:33.to try it. Crispy pork for breakfast! I will
:14:34. > :14:35.taste the broth first. And on a Saturday, you need some
:14:36. > :14:39.wine. Olly Smith is on wine duty today
:14:40. > :14:43.and the lucky fella's been down So let's see what he found to go
:14:44. > :14:55.with Angela's crispy pork! I have come to glorious Guildford to
:14:56. > :14:56.pick the wind. But first check out this castle and the beautiful
:14:57. > :15:22.grounds. -- wine. With the heat of the pork dish you
:15:23. > :15:30.could be tempted by a traditional pairing such as this from Italy. It
:15:31. > :15:35.is impressive and beat. However this dish is inspired by the cooking of
:15:36. > :15:40.both Italy and Japan. I found a delicious and award-winning wine
:15:41. > :15:50.that works splendidly with the cuisine of both nations. I am
:15:51. > :15:59.selecting Sakho. Pop that caught! -- Prosecco. This comes from Treviso,
:16:00. > :16:11.the Venice of the North and this is grown around that area, bursting
:16:12. > :16:14.with bubbles. We adore the stuff in the UK and sales of Prosecco have
:16:15. > :16:21.been outstripping champagne. The pork is coded in breadcrumbs which
:16:22. > :16:26.gives the crunch and that works with these bubbles. And the broth is
:16:27. > :16:31.beautifully seasoned and deep. And the freshness of the wine offers a
:16:32. > :16:36.contrast to those flavours. And then the spice in the dish, for that you
:16:37. > :16:43.need refreshment and full on fruit. And Prosecco is the spot on wine to
:16:44. > :16:51.bring it all home. Here is to your perfect pork! Cheers!
:16:52. > :16:57.With spices I think wine is really important. I would not have put
:16:58. > :17:00.Prosecco with that, but it works really well. I would've thought
:17:01. > :17:07.beer. It goes really well with Asian food. We serve Prosecco. I think it
:17:08. > :17:09.is pretty good. A lovely start to Sunday morning.
:17:10. > :17:16.Andy you're cooking next, what do you have for us?
:17:17. > :17:22.It is sea bass with a really fresh salad. Very good.
:17:23. > :17:26.Don't forget you could ask any of us a question if you call this number
:17:27. > :17:34.We need all your calls by 11am please!
:17:35. > :17:42.Or you can tweet us questions using the #saturdaykitchen.
:17:43. > :17:44.OK let's catch up with Rick Stein on his journey
:17:45. > :17:48.Lucky bloke is in Greece today wasting no time
:17:49. > :17:50.getting out on the water BUT ? he could easily
:17:51. > :18:15.I started my journey in Venice. It was the Venetian coined the name of
:18:16. > :18:22.the town, meaning middle lakes, the town in the middle of the lakes.
:18:23. > :18:28.Famous for salt, it is the reason I'm here for the fish. So many
:18:29. > :18:41.lovely fish thanks to these shallow and fertile lagoons.
:18:42. > :18:49.Sorry, I am a bit heavy! How embarrassing! I must go on a diet.
:18:50. > :18:56.No good having all these lunches. But back to the fish.
:18:57. > :19:01.Think of these enormous lagoons is a trap for unsuspecting fish. Wild
:19:02. > :19:04.fish from the sea. The lagoon is a tempting place for the fish because
:19:05. > :19:09.it is warm and shallow, there's loads of food and it is a lovely
:19:10. > :19:14.place for them to breed. And so in the winter months, the fishermen
:19:15. > :19:19.open the rickety gates to the open sea and when the weather starts to
:19:20. > :19:24.get warm and close them. The fish breed and they grow and there you
:19:25. > :19:31.have it, fish, as much as you want. Clever.
:19:32. > :19:34.If someone was making a study of fish eating in the Western world
:19:35. > :19:43.then look no further than this place. There are more fish shops
:19:44. > :19:48.here than anyone could believe. A fish shop to the right of me, a fish
:19:49. > :19:56.shop to the left, every few yards another full stop -- and other fish
:19:57. > :20:01.shop. There are fish shops on every corner in this city. Do not have a
:20:02. > :20:06.go at me back home, if you take someone like Winchester, as far as I
:20:07. > :20:11.know there is not one single fish shop. Here is another one just a few
:20:12. > :20:23.yards down the street. Sardine, mullet, sea bass. And here is
:20:24. > :20:32.another, mullet again and another fish shop. Similar things. Sea bass
:20:33. > :20:38.again, sardine, sea bream. That is really nice. Let's just call that a
:20:39. > :20:41.day, I think we have seen enough fish shops to shake a stick at. And
:20:42. > :20:59.I quite fancy a coffee. I met Petros earlier and he makes a
:21:00. > :21:10.local delicacy using the salt. I love it, I have been eating it for
:21:11. > :21:15.ages. Basically it is the roe of grey mullet. It is expensive and
:21:16. > :21:24.goes back to the days of the Venetian is almost 3000 years ago.
:21:25. > :21:32.Delicious. This is why this area is famous, we
:21:33. > :21:41.produce the very best dishes. We are famous for this. I have tasted it
:21:42. > :21:44.before. I would describe it, in spite of the saltiness, it has a
:21:45. > :21:48.lovely sweetness. It is something that once you have tasted it, you
:21:49. > :21:57.have got to have more. You get addicted. So once the roe has been
:21:58. > :22:02.pressed, salted and dried it is dipped in beeswax so it will keep
:22:03. > :22:10.for a long time. It is not everyone's favourite. It is not
:22:11. > :22:23.everyone's favourite, bottargo. You either like it or you do not. The
:22:24. > :22:30.wife of Petros made a bowl of it just for me. That is exquisite. So
:22:31. > :22:34.much flavour in that bottargo. It reminded me in a way, this is over
:22:35. > :22:46.the top, warm seaweed on a hot beach. That lovely seafood taste. I
:22:47. > :22:51.am a total addict. Our home will always be open for
:22:52. > :22:57.you. Thank you. They invited me for some lunch in the garden. With
:22:58. > :23:02.Petros I just talked about fish until the cows came home. It is rare
:23:03. > :23:08.for me, he knows cooking and fish better than I do and he made a
:23:09. > :23:13.simple clownfish with olive oil, parsley, chilli flakes and a lot of
:23:14. > :23:20.lemon juice. Lots. From these fat lemons of Greece. Then he made a
:23:21. > :23:25.stock using prawns which gives a richness. He squeezed the heads of
:23:26. > :23:34.the prawns to get extra sweet flavour. I'm going to do this in the
:23:35. > :23:41.future. And finally lemon zest and that is it.
:23:42. > :23:47.A Greek person said to me recently, do not bother with the restaurants,
:23:48. > :23:52.the best Greek food is in the homes. I totally agree. And what a lovely
:23:53. > :23:56.dish. What I like especially, the amount of lemon juice you put in. It
:23:57. > :24:02.just tastes so typically Greek. Almost milder than our own lemon
:24:03. > :24:07.juice. It is fresh lemon from the garden under the sun. We have the
:24:08. > :24:13.lake and the Sea and everything. I understand! Did you really like it?
:24:14. > :24:19.I really did. I'm so glad you're eating using your hands, the Greek
:24:20. > :24:30.way. I learnt in India, you only use the right hand. Why? You will have
:24:31. > :24:33.to look it up! Do not ask me to explain either!
:24:34. > :24:37.Anyway what a view from that lunch table and what lovely looking food.
:24:38. > :24:41.I've got some lemons here, sadly they're not from that lemon
:24:42. > :24:46.I'm going to use them to make a twist on that
:24:47. > :24:53.classic Australian dessert, Pavlova.
:24:54. > :25:06.That is good for me. No chocolate! Lemon Pavlova with crystallised
:25:07. > :25:11.lemon and lime. And the secret of course is the egg whites. They go
:25:12. > :25:17.first and then the sugar afterwards. Why is this Australian? I would've
:25:18. > :25:21.thought Italian. I got my fact sheet this morning and the first thing it
:25:22. > :25:29.said was that Pavlova was from New Zealand. Pavlova herself was
:25:30. > :25:33.travelling around Australia and New Zealand and it was invented in
:25:34. > :25:37.Australia. I know for sure because last time I was in the Sydney Opera
:25:38. > :25:43.House someone gave me a Pavlova in the shape of the Opera house. Anyway
:25:44. > :25:49.take for egg whites in a clean bowl. The way to make sure that it is
:25:50. > :25:55.clean, my grandmother taught me, you wipe it out with a lemon. Cut it in
:25:56. > :26:00.half and wipe it out. And if you get a bit of the egg yolk in just to it
:26:01. > :26:08.out using a bit of eggshell. You can also use lemon to clean the toilet
:26:09. > :26:14.bowl! Julia, you are one busy person.
:26:15. > :26:20.Recently you slept somewhere strange. This week I slept on top of
:26:21. > :26:26.the O2. I do not recommend it for everyone at home. It was a special
:26:27. > :26:28.occasion. This week is National camping and caravanning week and I'm
:26:29. > :26:35.president of the camping and caravanning club. And an ambassador
:26:36. > :26:40.for walking holidays. I slept on top of the O2 to kick-start the Duke of
:26:41. > :26:42.Edinburgh awards, the Diamond challenge, and that is trying to
:26:43. > :26:47.encourage people to challenge themselves this year to do something
:26:48. > :26:52.out of the ordinary and get kids outdoors and involved in adventure.
:26:53. > :26:58.We have a problem with obesity in this country and if trends continue,
:26:59. > :27:04.died 2050, 25% of our kids will be obese. So I'm all about trying to
:27:05. > :27:10.encourage adventure and getting outdoors. That is what the O2 stunt
:27:11. > :27:17.was about. And the Duke of Edinburgh awards, the 50th year? The 60th
:27:18. > :27:22.anniversary. So young people from disadvantaged backgrounds can do it,
:27:23. > :27:27.you can do bronze, gold and silver. It is about getting involved and
:27:28. > :27:34.going camping somewhere unusual. But anyone can do it. You do not have to
:27:35. > :27:39.be disadvantaged. But there is an age limit? I think it is 28. I
:27:40. > :27:49.presented an award a few years ago at the Palace, the Gold award. But I
:27:50. > :27:59.think there is an age limit. Back to the Pavlova. Egg whites go in there
:28:00. > :28:11.and the sugar. Put that in later, not too early or they will not risk.
:28:12. > :28:20.Then it starts to go shiny. -- whisk. To make it have a marshmallow
:28:21. > :28:26.centre, boiling hot water, vinegar and cornflour mixed in together.
:28:27. > :28:37.That is your little tip. It is just a recipe! You said you ramble and
:28:38. > :28:42.walk around the country. If I am going to go for a walk today, said
:28:43. > :28:50.this afternoon, where should I go and what should I plan on the walk?
:28:51. > :28:55.Well we are in London filming, I will not send you to far afield,
:28:56. > :28:58.perhaps The Cotswolds or the South Downs. You could be there in a
:28:59. > :29:04.couple of hours. And are you going to go walking on your own or with
:29:05. > :29:12.family of who is going with you? I do not know yet. Apparently I can
:29:13. > :29:21.buy a book! You could buy my book! Unforgettable walks. I was not even
:29:22. > :29:29.going to go for the cell. I'm going to make some lemon curd using egg
:29:30. > :29:35.yolks, lemon juice, lime juice, 40 grams of butter and added it. Once
:29:36. > :29:41.you have made this and you lit, you could take it in your caravan. Do
:29:42. > :29:49.you have a caravan? I do not have a caravan. What do you do, it used day
:29:50. > :29:55.in a bed and breakfast? A B, sometimes camping, hundreds of
:29:56. > :30:01.gorges campsites all around the country. I have stayed in caravans
:30:02. > :30:05.and motor homes. Mixed up and make it interesting.
:30:06. > :30:12.Dwlb I have read about your Greek mother and English father is there a
:30:13. > :30:18.walk that you love to go on, that reminds you of being young? My
:30:19. > :30:23.favourite area to walk, well, there are two, the Lake District, as it is
:30:24. > :30:28.heavenly, and the Peak District, as that is where I started walking with
:30:29. > :30:33.my dad. My dad is Derbyshire born. Weekends and after school, we would
:30:34. > :30:38.walk together across the Peak District. In the series, there is a
:30:39. > :30:46.lovely walk in the Peak District. You can head up to Kinkeder Scout it
:30:47. > :30:52.is a mecca for walkers, that is my favourite walking area, if you like.
:30:53. > :30:57.How can I ask you, that you are so driven? You do not stop? Is it
:30:58. > :31:01.something about you going down a mine and breast-feeding? What is
:31:02. > :31:08.this? When I had my first son, I have three children but I was in the
:31:09. > :31:12.middle of filming a geology series. We were mid-flow. I could not stop.
:31:13. > :31:18.I had three months off, my little boy was in the back of the car, with
:31:19. > :31:22.our lovely nanny. We toured across the country, and I was
:31:23. > :31:27.breast-feeding at the time. We were doing things like going down mine,
:31:28. > :31:32.so I would drop down a mine, then be back for the next breast-feed at
:31:33. > :31:41.lunch time! You are crazy! Talking about crazy, here is a crazy
:31:42. > :31:47.Australian dessert, egg whites, whipped up with vinegar, cornflour
:31:48. > :31:54.and sugar. Then, make it into the Quinnels. It
:31:55. > :32:00.goes in the oven at 135 Celsius. They go in for an hour, then turn
:32:01. > :32:08.off the oven and leave them. We will starve with the lemon cu are, d.
:32:09. > :32:13.It is cooked on a double boiler. How have you done that? Just use a
:32:14. > :32:21.big spoon. This is the important part of the
:32:22. > :32:25.Pavlova. Whipped cream and the curd, whisked up together. We have to get
:32:26. > :32:32.you up a mountain. I do, I need the carbs.
:32:33. > :32:37.I like the shoes by the way. I was not sure whether to go for
:32:38. > :32:44.heels or flats. So everyone said to go for these.
:32:45. > :32:49.So, Pavlova, crispy on the outside, marshmallow on the inside. So give
:32:50. > :32:59.it a crack. Take a big spoonful. I'm thinking that this may be not
:33:00. > :33:06.quite so good for picnic Put it in a box, look, that is it, with the
:33:07. > :33:14.lemon curd over the top. And if you wanted to put in lemon rind, you
:33:15. > :33:19.don't have to but away you go. The poshest picnic in the world.
:33:20. > :33:25.A little icing sugar over the top. There we are, it looks just like a
:33:26. > :33:31.mountain it is Julia's mountain to climb! Oh, thank you very much! Have
:33:32. > :33:42.a taste of that. Tell me what you thing. That is my lovely Pavlova
:33:43. > :33:46.with lemon curd and lemon rind. Unforgettable! They said you were
:33:47. > :33:47.training today but this is very good.
:33:48. > :33:52.So what will I be making for Julia at the end of the show?
:33:53. > :33:54.Today it's a very interesting choice between two parts
:33:55. > :33:58.Food heaven is the white crab meat and I've got a tasty
:33:59. > :34:01.The crab is added to shallots, garlic, chilli,
:34:02. > :34:06.I'll toss in the spaghetti and asparagus then serve the whole
:34:07. > :34:08.lot together with a squeeze of lemon juice and finely chopped parsley.
:34:09. > :34:12.Or it could be food hell, the brown crab meat and for this
:34:13. > :34:17.I'll add the whole head of the crab full of that brown meat
:34:18. > :34:19.into a sauce made from chilli, garlic, ginger, rice
:34:20. > :34:23.I'll add some fresh curry leaves and serve it all with a garnish
:34:24. > :34:33.No! Please, no! I want the first one, it looks amazing.
:34:34. > :34:35.I want the first one, it looks amazing.
:34:36. > :34:38.As usual, it's down to the guests in the studio
:34:39. > :34:41.and a few of our viewers to decide, and you can see the result
:34:42. > :34:53.I'm watching you! Be nice to them. I have nice so far, Angela's dish
:34:54. > :34:55.was sublime. And your Pavlova!
:34:56. > :35:05.Si and Dave are in Sweden and they're searching
:35:06. > :35:32.This is the 15th century city of Yurgvl That's it, Si! Dude, you
:35:33. > :35:37.cannot come to Sweden without investigating the culture and the
:35:38. > :35:42.wonderfulfulness that is the smorgasbord.
:35:43. > :35:47.It is life on a platter. This is Sweden's best-known
:35:48. > :35:51.contribution to world cuisine. What started life 500 years ago as
:35:52. > :35:56.nibbles to eat with drinks is now a formal affair of five courses. It is
:35:57. > :36:04.the perfect way for us to get the lay of the culinary land! So we are
:36:05. > :36:08.meeting Peter at his cafe. He is chef that specialises in these
:36:09. > :36:16.dishes. Here we, are Kingy.
:36:17. > :36:22.That looks good. We are hoping that Peter's dishes
:36:23. > :36:28.will be the ultimate expression of this trip.
:36:29. > :36:30.It is a pioneering style of local ingredients and traditional recipes
:36:31. > :36:35.but with a modern, international twist.
:36:36. > :36:45.Welcome! Thank you very much. Is that the board for the smorgas?
:36:46. > :36:52.You are going to try the smorgas in the Nordic countries. The first part
:36:53. > :36:57.is the herring. Very important. Then the second part of the fish.
:36:58. > :37:02.So it comes in stages? Yes. The third dish is the cold plates. The
:37:03. > :37:07.cold dishes like the sausage and stuff like that. The fourth is the
:37:08. > :37:12.warm food. You can spot the foreigner coming
:37:13. > :37:18.into the smorgas board, with a bit of this and that but that is wrong?
:37:19. > :37:23.They build mountains. Those are the people that I sweep from my kitchen.
:37:24. > :37:30.They don't belong here. So, what can we do? How can we help?
:37:31. > :37:40.Of course, you are going to help us. The first course is herring! This is
:37:41. > :37:46.the sea buck thorn herring. This fish is so rammed with vitamin
:37:47. > :37:53.C, it turns the fish orange. Here in the Baltics they cannot get
:37:54. > :37:58.enough of it. It is a perfect balance of savoury and sweetness.
:37:59. > :38:01.But this is Sweden, where they love a pickled fish, so we are having
:38:02. > :38:06.another type of herring. Good grief. That is really good.
:38:07. > :38:11.So, this was number one. For to number two you have to work with me.
:38:12. > :38:17.Fantastic. Put it down! You have eaten a board!
:38:18. > :38:25.Peter is trusting us to make the second fish course, in this case a
:38:26. > :38:31.classic Swedish smorgas starter, or in this case, a sandwich cake.
:38:32. > :38:35.It is basically a triple decker fish sandwich, designed to look like a
:38:36. > :38:41.cakement Make it look beautiful. Like I told you before, the view
:38:42. > :38:46.should be nice with the smorgas, also.
:38:47. > :38:54.That is Swedish style - a real attention to detail.
:38:55. > :39:02.We are combining bread, salmon, cream cheese and loading it up with
:39:03. > :39:08.of aow caddow and shrimps. These are served at late-night
:39:09. > :39:16.snacks or at weddings! This is perfect.
:39:17. > :39:21.-- avacado. Careful, Kingy, we will do this only
:39:22. > :39:28.once! I fear that our efforts is more a throw back to Abby gale's
:39:29. > :39:38.Party, than the sleek Swedish look, dude. Luckily, Peter is helping us!
:39:39. > :39:41.Now, we need to remember the Swedish concept of largum it means just
:39:42. > :39:47.enough. So it is important to take just enough. The idea of loading up
:39:48. > :39:54.the plate should not exist it is bad manners. Lead your life, largum,
:39:55. > :39:56.just enough. This is what I tell my friend, here! It doesn't work down
:39:57. > :40:15.the pub! Funny, that! It is a really naughty sandwich. The
:40:16. > :40:20.salmon and the cream cheese, by, God, that is good. It is a really
:40:21. > :40:25.traditional Swedish dish, made with a lot of love from Britain.
:40:26. > :40:31.Very good. Are you ready for number three? Oh, yes. That is the cold
:40:32. > :40:39.course, usually sausage and cheese but it would not be Sweden without a
:40:40. > :40:43.crisp bread. I have never had a crisp bread like
:40:44. > :40:52.that before. We love it, don't we? This is the
:40:53. > :41:00.Rolls-Royce of crisp breads. That is one of the things we know in
:41:01. > :41:08.Britain, through a certain situation that makes you irritated, from a
:41:09. > :41:15.certain store but these meatballs are super.
:41:16. > :41:21.And for the final course, on the board, a cheeky chocolate cake.
:41:22. > :41:27.This is a fantastic culinary journey, thank you very much. I must
:41:28. > :41:29.say that the smorgasbord is a very beautiful thing.
:41:30. > :41:32.Sweden... full of surprises!
:41:33. > :41:35.James Martin is home alone, cooking for one.
:41:36. > :41:38.His fridge is well stocked though and he's making
:41:39. > :41:40.himself wagyu beef steak, chips and home-made bearnaise sauce!
:41:41. > :41:42.Also Angela and Andy will go head to head
:41:43. > :41:47.Andy thought Masterchef was tough but nothing compares
:41:48. > :41:50.to the EGGs-treme pressure of making a simple three egg
:41:51. > :41:56.Even Michelin starred chefs have been known to get SHELL shock
:41:57. > :42:03.You can see what happens live a little later on.
:42:04. > :42:14.And will Julia be facing food heaven,
:42:15. > :42:19.white crab meat with asparagus and pasta?
:42:20. > :42:22.Or food hell, the brown crab meat but in Singapore style spicy sauce?
:42:23. > :42:25.You'll find out at the end of the show.
:42:26. > :42:27.Ok, let's keep cooking and the next dish is from Andy Oliver.
:42:28. > :42:33.What are we cooking? We are cooking the whole seabass with papaya salad.
:42:34. > :42:40.It is from the north-east of Thailand.
:42:41. > :42:44.So, a whole seabass with salad? Yes, seabass and salad.
:42:45. > :42:48.You don't have a huge amount of ingredients, many people think that
:42:49. > :42:53.Thai has a lot of ingredients. You can pick and choose.
:42:54. > :43:04.What are we doing with the fish? We are going score it, drop it in some
:43:05. > :43:08.herbs and deep fry it. What can I do first? Mint and
:43:09. > :43:14.coriander, please. Finally getting my own back! We
:43:15. > :43:18.first met on MasterChef but now you are living the dreamment on
:43:19. > :43:24.MasterChef, you cooked amazing food? I did, yeah. I cooked all sorts of
:43:25. > :43:30.stuff. It was a bit of a scatter gun kind of thing. I cooked Asian,
:43:31. > :43:35.Italian. It was with mixed success. Some good, some not so good. I
:43:36. > :43:38.learned a lot of lessons. Does that experience mean you found
:43:39. > :43:43.your style, the food you love? That is what you do now? When I finished
:43:44. > :43:49.MasterChef, I did not win but I got to the final. When I finished I
:43:50. > :43:53.tried a lot of restaurants. So in the cheffing world I spent
:43:54. > :43:59.time in the kitchen, working for free but you get to see what it is
:44:00. > :44:05.like. I spent time in David Thompson's Thai restaurant. It used
:44:06. > :44:09.to be in Humberside park Corner. It was amazing there.
:44:10. > :44:16.That was a Michelin starred restaurant but he is now? He is in
:44:17. > :44:23.Bangkok, running one of the world's best restaurants. It is an amazing
:44:24. > :44:28.place to eat. Bangkok enthralls me, the smells and
:44:29. > :44:31.the sights. You get that now. In the fry, you have the seabass with the
:44:32. > :44:36.soy and the sugar on the outside. How long does it cook for? Six to
:44:37. > :44:43.eight minutes with lots of fresh herbs into the salad with the
:44:44. > :44:49.lemongrass and the tiny shallots and the Kaffir lime leaves and then a
:44:50. > :44:52.dressing with lime sauce, smoky chili write powder, Mandarin juice,
:44:53. > :44:56.sugar and that goes over the fish when it is fried.
:44:57. > :45:02.Is there a misconception in London or the UK about Thai food and what
:45:03. > :45:07.it is about? I would not want to say there is no good Thai food. There is
:45:08. > :45:13.but it is hard to find the unusual stuff. Customers are ready to try
:45:14. > :45:15.the Thai food the way it is eaten in Thailand.
:45:16. > :45:22.Is that because of the ingredients? Partly. Partly it is being confident
:45:23. > :45:26.enough to know that people want, they don't want food changed for the
:45:27. > :45:31.western pallet but how you eat it in Thailand.
:45:32. > :45:34.The garlic? Finally slice that, then we will deep fry it in oil until it
:45:35. > :45:40.is crispy. So, crispy fried. What is the
:45:41. > :45:46.difference between crepey fried and deep fried? It is fried longer and
:45:47. > :45:52.slower. So it goes crispy and golden, rather than burnt on the
:45:53. > :45:57.outside, cold in the middle. If you start with the cold oil, it
:45:58. > :46:02.boils up and the far lick loses the water and it goes crispy it is a
:46:03. > :46:04.classic carne NARP Thailand? Yes, this and the deep fried shallots are
:46:05. > :46:17.often seen. What are the rules of Thai food? It
:46:18. > :46:22.is not all about sugar and coconut milk. They are important in the
:46:23. > :46:26.cuisine but there is so much diversity. And it is very regional.
:46:27. > :46:30.Different parts of Thailand have different cuisines. There are
:46:31. > :46:35.different ethnic communities all over the country with really
:46:36. > :46:43.different types of food. The same as Italian food. And Greek as well.
:46:44. > :46:51.Julia, you are from a Greek background. Just a few dishes
:46:52. > :46:56.proliferate through the country. The vine leaves. People say green curry
:46:57. > :47:02.and that is the basis. But you're trying to educate people. Just
:47:03. > :47:07.showing people what is out there and trying to cook recipes that are
:47:08. > :47:13.exciting and new and original. Food like you eat in the countryside. You
:47:14. > :47:18.know that smell, I want to rub it all over myself like aftershave! I
:47:19. > :47:28.do not mind afterwards! So what is in here? Finely sliced lime leaves,
:47:29. > :47:35.spring onion, coriander. And this roasted rice goes over the top. And
:47:36. > :47:39.the dressing of lime juice. A little bit of water, lime juice, fish
:47:40. > :47:51.sauce, sugar and chilli powder. Pretty much all of that. And the
:47:52. > :48:00.chilli powder, how do you make that? You dry roast little hot dried
:48:01. > :48:12.chilies in a pan and then grind it into a powder. Could you say hello
:48:13. > :48:20.in Thai language? Very nice! We will not ask you to say more. The fish
:48:21. > :48:23.had about five minutes. Yes, it should be quite crispy, almost
:48:24. > :48:30.there. Just another minute. Garlic is crisping up. This is a good job
:48:31. > :48:36.for me because I'm moving house and my hands are cut to bits! What
:48:37. > :48:44.excites me about Asian food is the amount of aromatic. Herbs and lemon
:48:45. > :48:49.grass and all those things. They put in a lot, not like a tiny bit. Real
:48:50. > :48:55.generosity with the food, lots of flavour, lots of herbs and dressing.
:48:56. > :49:00.Not shy on anything. You cheated with Rice so you always have a lot
:49:01. > :49:05.more dressing then you have in western side. Rice is eaten with
:49:06. > :49:10.absolutely everything. It is a very important part of the cuisine. In
:49:11. > :49:12.Malaysia a lot of time they put everything on one plate but in
:49:13. > :49:18.Thailand you have course after course. You tend to get a lot of
:49:19. > :49:23.food arriving on the table at once and the idea is that you shared
:49:24. > :49:28.those dishes. One dish would be hot, one would be Sara, the other
:49:29. > :49:32.refreshing. If you eat a bit of one and the other it is much more
:49:33. > :49:39.interesting than just sitting down to eat one bowl of curry. So sweet,
:49:40. > :49:44.sour, salty and hot, that is really important. It is about finding
:49:45. > :49:48.balance over the whole menu. So if people come to your restaurant, they
:49:49. > :49:52.have got to order at least a couple of dishes. We are always
:49:53. > :49:57.disappointed if we have four people sitting down and just ordering curry
:49:58. > :50:01.when we have all these amazing salads and stir-fries there could be
:50:02. > :50:09.sharing. We try to encourage people to share as much as possible. Is it
:50:10. > :50:14.traditionally very spicy? That is a misconception, there are hot dishes
:50:15. > :50:20.but also many that are authentically not spicy. You can find that
:50:21. > :50:29.balance. And it does not have to contain coriander. Look at that!
:50:30. > :50:35.There you go. So now simple, just plating up the fish and dressing. It
:50:36. > :50:42.is crispy outside and soft in the centre. It is fried on the bone so
:50:43. > :50:46.you fry it slightly longer. But when you get the meat off the bone it is
:50:47. > :50:54.still moist. You just get stuck in the top just eating the head and
:50:55. > :50:59.everything. I will put that crispy garlic in there as well. So texture
:51:00. > :51:05.is important. Really important. I will pour that just over the fish
:51:06. > :51:11.and then just toss the salad. The smell of that! You are back in
:51:12. > :51:22.Thailand. I'm wearing a pair of shorts! Too much information! I just
:51:23. > :51:28.said shorts it is all right! And the final thing is this roasted rice
:51:29. > :51:35.powder. Sticky rice roasted and ground into a powder. It has a nutty
:51:36. > :51:42.taste. Remind us what we have got. A deep-fried sea bass with the North
:51:43. > :51:51.Eastern salad over the top. It is salad -- it is fabulous.
:51:52. > :51:58.Ladies, you look like you want to eat some of this. It looks amazing.
:51:59. > :52:08.Angela, you should go first as the professional. The flavours of those
:52:09. > :52:10.salads, I cannot resist. That minty coriander.
:52:11. > :52:30.Right, let's hope Olly's got some great wine to go with Andy's bass.
:52:31. > :52:45.With right and spicy Thai dishes I am a big fan of modern beer such as
:52:46. > :52:50.this IPA. But if you want a wine you have to make sure your white is
:52:51. > :52:56.punchy and fruity. Step into the ring and get ready to rumble with
:52:57. > :53:08.Santa Ema Sauvignon Gris. It is a knockout. This comes from Chile. It
:53:09. > :53:20.has fantastic sunshine but also near the coast and that gives freshness.
:53:21. > :53:24.The grape is Sauvignon Gris and it is spot-on for spicy dishes like
:53:25. > :53:31.this. I'm all over that! The sea bass
:53:32. > :53:38.itself has been framed with a salty soy sauce. And possessed in the wind
:53:39. > :53:45.is spot-on to contrast. The salad is a world of fragrance, coriander and
:53:46. > :53:49.lime leaves, and that powerful perfume of this wine is spot-on to
:53:50. > :53:55.echo that. And then that spicy sauce, heat and sinus. And the
:53:56. > :54:02.electrifying aromatic of this Sauvignon Gris plugs into the soul
:54:03. > :54:07.of the dish and illuminates the day. Here is to your brilliant sea bass!
:54:08. > :54:16.Cheers! The fish has been demolished! We
:54:17. > :54:24.have a very fragrant dish, crispy fish. Quite a difficult wine match.
:54:25. > :54:29.I think it really works. Not to fruity. And you have a lot of
:54:30. > :54:37.pungent spice going on and this tempers it down beautifully. That is
:54:38. > :54:39.a pretty good match. We have done fish and wine for breakfast!
:54:40. > :54:41.Now let's get a recipe from Brian Turner
:54:42. > :54:43.with the help of Janet Street Porter.
:54:44. > :54:45.They're cooking lobster in Lyme Regis today and it doesn't
:54:46. > :55:12.The main part of the lime Regis harbour wall is at least 700 years
:55:13. > :55:17.old. Fishermen Barry has been in love with the sea ever since getting
:55:18. > :55:22.his own boat aged 11. For the past 42 years he has been fishing for
:55:23. > :55:27.everything from cod to crab. But today I'm after one of my favourite
:55:28. > :55:36.maritime ingredients, lobster. Fantastic lobster. Is there a size
:55:37. > :55:46.that you cannot catch it? There is. I think 85 mil, measured from the
:55:47. > :55:51.eye socket to the back of the head. From there to there. That is the
:55:52. > :55:57.measurement. From the eye socket back to their and if the head is
:55:58. > :56:01.less than that you have got to chuck them back. Is there any danger that
:56:02. > :56:07.lobster could get fished out like so many marine stocks? I do not think
:56:08. > :56:12.so. We catch so many juvenile ones and if they have got eggs we have
:56:13. > :56:25.got to throw them back. So they are being preserved. What is your top
:56:26. > :56:33.other catch? Whelk. We catch them and they get shipped to career.
:56:34. > :56:37.Could I see a whelk # I have only ever seen them in vinegar and
:56:38. > :56:45.personally I cannot cope with them. I love them in vinegar. Give me a
:56:46. > :56:54.whelk. I reckon that chopped up that would be really delicious. Or made
:56:55. > :57:00.into a seafood sauce. Give me a couple to take home! We came here to
:57:01. > :57:11.catch a lobster. So let's go and sort them out. Can you carry them?
:57:12. > :57:19.All right. I'm looking forward to tasting the
:57:20. > :57:25.lashes lobster. It would be served in garlic and herb butter and just
:57:26. > :57:33.for you Janet, I will throw in a few whelks. I'm using a lobster already
:57:34. > :57:40.cooked in stock with lemon, black peppercorns and bay leaf. So
:57:41. > :57:49.aromatic. What you need to do, take off the floor. -- the clause. Then
:57:50. > :57:57.we split it down the middle. Try to keep it as a whole and it just makes
:57:58. > :58:02.it better for presentation. That is when you come across this first
:58:03. > :58:07.little part. Take out the meat. I have kept this underdone make sure
:58:08. > :58:15.you do not overcook it. Separate all of this. But do not throw away the
:58:16. > :58:22.carcass. They make a great stock. Take these out carefully. And this
:58:23. > :58:30.is when you have got to be careful. That is what you want, a couple of
:58:31. > :58:35.those. And very quickly I will put some batter into this over a year. I
:58:36. > :58:43.just reheated gently, I want to say that one today. A little bit of
:58:44. > :58:48.chicken stock just to give it a bit of steam. And now we just need
:58:49. > :58:57.something to serve it with. I want to taste a whelk. These are the ones
:58:58. > :59:05.we got from Barry. And just carefully pulled them out. And I
:59:06. > :59:09.will quickly chop up quite a few. They are ready to use as soon as we
:59:10. > :59:14.want them. In the pan we have butter and a bit of garlic and Charlotte. I
:59:15. > :59:28.want to soft in this but not crooked. Get a bit gem lettuce, it
:59:29. > :59:33.goes in. And I have some watercress. The stalks are good for you. Now we
:59:34. > :59:39.need a bit of salad dressing, we have English mustard, white wine
:59:40. > :59:52.vinegar, very simple. A bit of olive oil and groundnut oil. The dressing
:59:53. > :00:00.goes into the salad. Just lovely. I just need to put this back together
:00:01. > :00:05.again. We put it in the wrong piece of shell and as it went that way in,
:00:06. > :00:12.that those in. Put it on the plate. Good so far.
:00:13. > :00:19.ORCEDWHITE Then two claws. One on there and one on here and it is
:00:20. > :00:25.almost ready. Salad, potatoes, lobster. We just need the one thing
:00:26. > :00:32.now. Whelks! Yes, warm them up in the
:00:33. > :00:42.butter. A bit of chopped parsley. All we have to do is put the whelks
:00:43. > :00:52.at that end there. There you have it, my lady, a little lobster,
:00:53. > :00:59.potatoes, and just for you, whelks in garlic butter. Have a try.
:01:00. > :01:05.I can't wait. Right, am I eating this? Yeah.
:01:06. > :01:13.Mmm, I love lobster. I want to eat a whelk... Do you know what I think
:01:14. > :01:20.that needs? What? A touch of vinegar.
:01:21. > :01:33.Eating these whelks, it is a bit sad for me. I wish my dad was still
:01:34. > :01:37.alive. On Saturdays, they would eat whelks, I never ate them, if only he
:01:38. > :01:44.had done them like this. You would have had them as well.
:01:45. > :01:49.Lobster and whelks by the sea, thank you, Brian!
:01:50. > :01:51.Top work Brian and nice to see whelks being served too.
:01:52. > :01:54.Right, it's time to answer a few of your foodie questions.
:01:55. > :01:57.Each caller will also help us decide what Julia could be eating
:01:58. > :02:03.Oh, it is Andrew from Derbyshire? So who do we have first on the line?
:02:04. > :02:08.Oh, it is Andrew from Derbyshire? Hello, there.
:02:09. > :02:15.Good day, how are you? Very good. How are you? Good. Having a nice
:02:16. > :02:19.Saturday? Good. A great show so far. What is your question? I have a
:02:20. > :02:26.rabbit but don't want to do rabbit stew.
:02:27. > :02:31.Angela? Well, I would braze it down. The legs obviously first, they take
:02:32. > :02:37.longer to cook. Then pick it down and do a pasta dish with olives in
:02:38. > :02:40.there with lemon zest, white wine and basically make it a lovely
:02:41. > :02:45.rabbit abaccounting. That is delicious.
:02:46. > :02:49.Oh, yes, please. I went to a restaurant recently and had deep
:02:50. > :02:55.fried rabbit and chips. We are loving the deep fried this morning.
:02:56. > :03:02.Yes, absolutely! Wish dish would you like Julia to have today? He is from
:03:03. > :03:08.Derbyshire, he must be kind... Sorry it must be with the brown crab! I
:03:09. > :03:14.will get my dad to sort you out! Julia, you have a tweet? First up,
:03:15. > :03:20.Saturday Kitchen, John, how would you cook the perfect steak, rubs,
:03:21. > :03:25.herbs and what oils? I would use vegetable oil, no rubs. I cut the
:03:26. > :03:29.fat and the sinew. Oil the meat, not the pan. Get the pan hot. Two
:03:30. > :03:35.minutes each side, take it out and rest it for as long as you cook it
:03:36. > :03:45.for. But Andy may put a Thai dressing on top? Or, fish sauce on
:03:46. > :03:49.to the steak instead of the salt, it adds an OOPL Amey flavour. I'm going
:03:50. > :03:57.with Andy on that one. And it does not taste fishy? No, it
:03:58. > :04:04.just gives it a nice depth of flavour and seasoning.
:04:05. > :04:15.-- umami. Next question? Angela and John, what
:04:16. > :04:26.is the favourite dish and why? In New York, it is -- in career, the
:04:27. > :04:31.chicken. I like the wings.
:04:32. > :04:39.They have crispy bits of bone and skin on the outside! Andy? Slow
:04:40. > :04:47.cooked chicken. It is served with a green Thai salad that is a hard one
:04:48. > :04:52.to beat. Jez from East Yorkshire.
:04:53. > :04:59.What are you up to, mate? Good morning. I'm not up to a great deal,
:05:00. > :05:04.waiting to the football that afternoon. What about the food
:05:05. > :05:10.question, mate? It is asparagus. I have never tried it before. I know
:05:11. > :05:13.there are a few different ways to cook it but I wrongedered what the
:05:14. > :05:21.best was. Angela? I would boil it and cook it
:05:22. > :05:26.up with melted butter and a lovely hollandaise. Or if you are fancy,
:05:27. > :05:30.cooked with a fried egg and a bit of cheese.
:05:31. > :05:36.Yes, I am with you. Or maybe with a bit of pasta.
:05:37. > :05:42.What dish would you like to have for Julia? Definitely, herselfen.
:05:43. > :05:47.Next on the line is Fiona from Cheshire. What would you like to
:05:48. > :05:52.ask? I would like to ask if there is a fool proof way to make
:05:53. > :06:01.hollandaise, mine always, always splits. Don't look at me, mine does
:06:02. > :06:06.as well! When it does split, a trick I use is to add a little water. And
:06:07. > :06:10.put it in the blender. But the first secret is pouring in the oil or the
:06:11. > :06:15.butter, rather, just, really, really slowly. You have to do it with two
:06:16. > :06:20.people it is hard to do a hollandaise by yourself.
:06:21. > :06:25.Or a stick blender if it goes wrong. Fiona, thank you very much. Would
:06:26. > :06:32.you like heaven or hell for Julia? It must be heaven.
:06:33. > :06:38.I'm not sure whether it's tougher to make them or eat them
:06:39. > :06:40.but I'm hoping for a couple of good ones today!
:06:41. > :06:52.I have pretty much forgotten how to cook Western food. I have not been
:06:53. > :06:57.practicing, so it won't be great! Angela? He is talking rubbish. I
:06:58. > :07:02.I walked past his restaurant, there were piles of eggs!
:07:03. > :07:05.The chefs must use three eggs they can also use
:07:06. > :07:09.of them to make them as tasty as possible!
:07:10. > :07:11.I'll try them to make sure they're omelettes and not scrambled eggs.
:07:12. > :07:14.The clocks will stop when your omelette hits the plate.
:07:15. > :07:16.Let's put the clocks on the screen please.
:07:17. > :07:20.Yes. Yep. Three, two, one, go! Oh, he has the eggs straight in the pan.
:07:21. > :07:26.This is interesting. Look at that.
:07:27. > :07:33.I think I have lost the egg! Oh, my goodness.
:07:34. > :07:41.Are we done? Look at this! I told you he had practiced! Oh! Well, I
:07:42. > :07:51.have to say, there is a new technique today, that is to break
:07:52. > :07:56.the eggs into the pan, Andy Oliver! And this may be a two-egg omelette.
:07:57. > :08:01.The rules are simple. It is an omelette. Are you going to
:08:02. > :08:09.disqualify me? No-one needs to know that I dropped an egg there! I
:08:10. > :08:12.didn't put salt in it whatsoever. Andy, I am fascinated. That is
:08:13. > :08:16.interesting. It is looking scrambled.
:08:17. > :08:29.Can we retitle it scrambled egg? Right.
:08:30. > :08:36.Angela... Right... You are on the board, Angela, at 30-something.
:08:37. > :08:44.Do you think you have beaten that? I think I might have beaten it.
:08:45. > :08:51.Eve finance it was not three eggs. Angela, 24.08. That is cool.
:08:52. > :09:00.Right, Andy, I really like you, right? I really like you! You got
:09:01. > :09:02.20.52. However, I am really sorry to say, mate, that ain't an omelette.
:09:03. > :09:16.Ladies and gentlemen... So will Julia get food
:09:17. > :09:20.heaven, White crab meat Or food hell, brown crab meat
:09:21. > :09:24.in a spicy Singapore style? I'll get the result whilst YOU pop
:09:25. > :09:27.round to James Martin's house. He's cooking for one today but it's
:09:28. > :09:30.not beans on toast for him... Oh no, it's wagyu beef
:09:31. > :09:45.and home-made bearnaise! Of course you do scram! Of course,
:09:46. > :09:53.people have always been cooking meals for one. In his cottage, Ivan
:09:54. > :09:59.Day, a food historian, is making food for himself, whether for living
:10:00. > :10:05.alone or simply being in a hurry. This is a really flexible implement.
:10:06. > :10:10.You can cook anything on it. What I will cook on it is a kipper. This
:10:11. > :10:15.does not look anything like what we understand to be a kipper. But this
:10:16. > :10:20.is the original kipper. This is kippered salmon. From an 18th
:10:21. > :10:27.century recipe. It has been salted and hung in oak smoke. A lot of
:10:28. > :10:32.people were cooking on coal. That would flavour the fish or the meat
:10:33. > :10:40.in a rather unpleasant way. So to stop that happening, make a little
:10:41. > :10:46.box out of paper. Which we can put on the grid iron, A, it will not
:10:47. > :10:50.stick, and B, we will not get the horrible smoke from the coal. What I
:10:51. > :10:55.really need to do is get a little bit of butter into each of the
:10:56. > :11:02.cases. It is the butter that stops the paper from burning! Cooking for
:11:03. > :11:08.yourself in the past could be really quick and easy. Simple but also
:11:09. > :11:19.really creative and interesting. I think that this forgotten fish dish
:11:20. > :11:23.is. That's absolutely perfectly cooked.
:11:24. > :11:29.Superb. The speed with which you can prepare
:11:30. > :11:36.it and the simplicity of it must have been very appealing for
:11:37. > :11:40.somebody live being I themselves. -- somebody living by themselves.
:11:41. > :11:46.What I think is the ultimate meal for one is steak and chips. It
:11:47. > :11:49.sounds straightforward. I am using frozen chips.
:11:50. > :11:57.But it is all about the sauce and the steak combination. This is my
:11:58. > :12:04.fillet of wagyu beef with bearnaise sauce. If it is for a crowd it is
:12:05. > :12:10.too expensive but ideal for one. Ask your butcher for the best steak you
:12:11. > :12:14.can get. This is wagyu fillet of beef, from Yorkshire, would you
:12:15. > :12:17.believe. I am going to serve it with a variant of a classic sauce of
:12:18. > :12:22.bearnaise. The first thing to make is the hollandaise part of it. To do
:12:23. > :12:29.that you need two pans. One pan is on low. We use full-fat butter. You
:12:30. > :12:34.cannot make this with margarine! First, I'm going to clarify the
:12:35. > :12:38.butter by melting it, then slowly simmering that separates the salt
:12:39. > :12:45.and the impurities. At the same time, we can prepare our reduction.
:12:46. > :12:51.Finally chop a couple of shallots. The shallots go into a hot, dry pan.
:12:52. > :12:56.One of the first times I made this was in France when I was about 12
:12:57. > :13:03.years old. The same recipe and ingredients apply. Nothing changes.
:13:04. > :13:09.A little bit of white wine... I'm adding white peppercorns but normal
:13:10. > :13:14.white pepper will do. I'm also adding tarragon vinegar. Crack three
:13:15. > :13:19.egg yolks into a bowl and whisk it over the heat. This is the longest
:13:20. > :13:25.part of the dish. I'm using frozen chips. I travelled to France a lot
:13:26. > :13:29.in my younger years. I was brought up tasting meat, you would take the
:13:30. > :13:34.hooves off and walk it through the kitchen to warm it up! When the
:13:35. > :13:40.clarified butter has cooled add it to the eggs, very slowly. It is
:13:41. > :13:44.similar to mayonnaise. If I add the butter too quickly, it will split,
:13:45. > :13:50.if it is too hot it will split. It must be tepid to the finger. If you
:13:51. > :13:54.can handle your finger in there, the egg yolks can handle it.
:13:55. > :13:58.When it thickens you can add in the butter faster. I am looking to make
:13:59. > :14:03.this the same thickness as the mayonnaise. Now here is the
:14:04. > :14:07.reduction, it has lilt real gone to nothing. Leave them both to cool for
:14:08. > :14:14.a few minutes, then move on to the steak. When you are cooking steak,
:14:15. > :14:19.seal it before you even think about salt and pepper. Add the oil to a
:14:20. > :14:24.pan, add the steak and then crucially, leave it alone. I
:14:25. > :14:29.remember the words of the Frenchman as I touched it and prodded it, he
:14:30. > :14:36.would shout at me not to touch it. I shall not repeat what he said.
:14:37. > :14:40.The surface of the steak will caramelise giving you a perfect
:14:41. > :14:45.flavour. Here is a tip. Put your finger and thumb together like that.
:14:46. > :14:50.Press this part here. Press the part of the beef in the centre, when it
:14:51. > :14:57.is the same texture, that is rare. The next finger it gets firmer, that
:14:58. > :15:02.is medium rare. This one, knackered! When the steak has cooked a third of
:15:03. > :15:08.the way up it is ready to turn over. You can see, look at that
:15:09. > :15:10.caramelisation you get on the meat. The steak is nearly cooked. It is
:15:11. > :15:25.time to break out the frozen chips. When you take a piece of steak just
:15:26. > :15:30.flash it through the oven. Give it two or three minutes. Meanwhile we
:15:31. > :15:34.can finish off the classic bearnaise. Now that the reduction
:15:35. > :15:40.has cooled, added to the hollandaise and add chopped tarragon and it
:15:41. > :15:45.becomes bearnaise. The steak is ready. Back on the heat. The
:15:46. > :15:50.difference between a good steak and a great steak is this next part.
:15:51. > :15:54.Keep spilling out over the steak, layer after layer. Season with salt
:15:55. > :16:03.and pepper and keep going with the butter. Drain the chips and piled
:16:04. > :16:05.onto the plate. This is definitely not nouvelle cuisine. Some things
:16:06. > :16:23.you just know are going to taste good. Then you have got classic
:16:24. > :16:27.bearnaise to go with it. Look at that, it has taken me just 15
:16:28. > :16:32.minutes to make it. The ultimate Chef food.
:16:33. > :16:35.Right, it's time to find out whether Julia is facing food
:16:36. > :16:40.And it's an interesting choice today as both heaven
:16:41. > :16:45.and hell are from the same main ingredient, crab!
:16:46. > :16:49.So Julia, here's your food heaven, white crab meat.
:16:50. > :16:51.I'll add it to shallots, garlic, chilli and cooked fennel
:16:52. > :16:54.then toss it with spaghetti along with some asparagus.
:16:55. > :16:57.Give the whole lot a good squeeze of lemon juice and serve with just
:16:58. > :17:04.Or you could be having food hell, the brown meat which I'll leave
:17:05. > :17:07.in the crab and cook in a spicy sauce made with chilli,
:17:08. > :17:09.ginger, rice wine, salt, curry leaves and sugar.
:17:10. > :17:32.I think I have got food hell. Well it was at 201 to heaven. That was
:17:33. > :17:44.from the phone calls. -- 2-1. Angela went for food hell! I cannot believe
:17:45. > :17:54.it! I do not understand! You did not listen to the numbers! You're going
:17:55. > :18:05.to go to heaven! Get Angela out of fear! -- out of here. You're going
:18:06. > :18:09.to get food heaven, white crab meat. But first I will show you something.
:18:10. > :18:14.Inside the head is the brown meat and it makes a wonderful sauce for
:18:15. > :18:20.the chilli crab. But we are keeping the white meat. Andy you are on duty
:18:21. > :18:36.with the herbs. Tarragon and parsley. And Angela,... Something
:18:37. > :18:45.that will sting her fingers! You aren't mean! A bit of garlic and
:18:46. > :18:52.rosemary. An infusion to cook the grabbing. Build the dish up, we have
:18:53. > :19:02.the infused oil with garlic and rosemary first. And we layer it up.
:19:03. > :19:10.I will take some fennel. Just slice it thinly. Put a pan on for me. The
:19:11. > :19:19.big pan. The smaller one, Angelo is going to use that for the infusion.
:19:20. > :19:27.Now just to get some facts straight, the Duke of Edinburgh? Well camping
:19:28. > :19:30.on top of the O2, I did that to celebrate the Diamond challenge
:19:31. > :19:34.which anyone can do. To challenge yourself or your family and friends,
:19:35. > :19:38.just push yourself physically a bit. And the actual Duke of Edinburgh
:19:39. > :19:44.award scheme is open to young people to expand their skills in the
:19:45. > :19:49.outdoor environment. Last week I was at Buckingham Palace to hand out
:19:50. > :19:54.gold certificates to some very happy young people. It is really a
:19:55. > :19:58.momentous thing. And a great thing to have on your CV. So the Duke of
:19:59. > :20:03.Edinburgh awards, the 60th anniversary. And Carol Vorderman is
:20:04. > :20:09.taking up the challenge, she is going to fly solo around the world
:20:10. > :20:12.as part of the challenge. Amazing. And Philip Schofield is doing a wing
:20:13. > :20:17.walk, lots of people doing interesting things. It is all about
:20:18. > :20:21.inspiring people to get outdoors. And it is also a national camping
:20:22. > :20:28.and caravanning week so get out there. And you can always go for a
:20:29. > :20:35.walk. I had this thing, the halfway point I call it, and that involves
:20:36. > :20:43.having applied. That is a good way to start a walk! What I did in my
:20:44. > :20:49.last series, the end point was that moment with the pie and the pint.
:20:50. > :20:54.The Golden moment at the end, that was your reward for all the hard
:20:55. > :21:00.work. I think when you have done before walk you deserve it. But
:21:01. > :21:07.halfway, you might not finish. You would just stay in the pub! I'm
:21:08. > :21:14.going to use fresh spaghetti, that can cause problems because people
:21:15. > :21:20.often use dry. I think horses for courses, if you wanted a bit soupy,
:21:21. > :21:30.that could work. I think you have gone for the right choice. I cannot
:21:31. > :21:39.upset anyone else! Julia hates me! Asparagus, just peeled. A lot of
:21:40. > :21:47.aniseed richness. The chilli needs to go in. I will strain in the oil.
:21:48. > :21:52.This oil looks like quite a lot but when we make the dish, what will
:21:53. > :21:58.happen is the water will come together. And that comes together to
:21:59. > :22:06.make the sauce. Add some white wine to that. It becomes lovely. The
:22:07. > :22:11.smell of the fennel and the chilli and the rosemary! With the White
:22:12. > :22:23.crab meat, I would probably add some brown meat. I think she needs to
:22:24. > :22:32.learn! Go on then! Half of the herbs going. And this is the secret. When
:22:33. > :22:37.it is like this, just take the water and the spaghetti and pick it up and
:22:38. > :22:42.drop it in. Do not strain the spaghetti. It is that water that
:22:43. > :22:50.will make the sauce, all the flour in the water. Just give it a stir
:22:51. > :22:57.and smell that. Squeeze some lemon in their Andy. If you have three
:22:58. > :23:04.sheds in the kitchen it is not hard to do! It is really fast. Almost as
:23:05. > :23:15.quick as that steak and chips from James! Now the rule with seafood and
:23:16. > :23:22.pasta, do not add any cheese. Links that together. It is not greasy. It
:23:23. > :23:29.looks fresh and advertising and delicious. Just pick it up and when
:23:30. > :23:34.you put the spaghetti on the plate, do not try to make it fall in the
:23:35. > :23:44.some strange way, just let it go and be free! Let it run free! Let it all
:23:45. > :23:52.hang out. Now some herbs across the top. And as they hit the top of the
:23:53. > :23:59.past that, you get this lovely aroma from the spaghetti at the same time.
:24:00. > :24:08.And with that we need some wine. A fairly quiet morning with a little
:24:09. > :24:21.bit of spicy food. We have some English wine, it is English one
:24:22. > :24:29.week. Bacchus. Julia, try the past. -- pasta. This costs just over a
:24:30. > :24:35.tenner and it is nice to see this thing with the English wine all over
:24:36. > :24:48.the place. A bit of a renaissance. Cheers. Are you happy? So crunchy
:24:49. > :24:56.and that crab meat, really good. Come back! Andy has not even any
:24:57. > :25:03.Western food for weeks! I appreciate the fact that you spent the time to
:25:04. > :25:07.come in and be with us. Opening up a restaurant is really hard work.
:25:08. > :25:14.Julia, besides climbing up the O2 and all that, what are you going to
:25:15. > :25:20.be up to next? I'm going on a book tour at the Harrogate and Buxton
:25:21. > :25:24.literary festivals. Then I take some time off and I have a new project in
:25:25. > :25:31.September, I cannot tell you what that is. Nothing to do with gold
:25:32. > :25:37.shoes? I might be able to wear those shoes. But it is secret. I'm
:25:38. > :25:43.spending time with my family, I have got three young children at home. I
:25:44. > :25:51.look forward to having a lovely family summer. Typically running
:25:52. > :25:56.around like crazy! And Angela? Just working in the restaurant, the
:25:57. > :26:07.cookery school, the cafe, or busy. It is just exhausting the stop --
:26:08. > :26:16.just exhausting. You have made up now! We have. Is that they goes on,
:26:17. > :26:25.glass of wine, some fried fish, a little bit of crab. Have you had
:26:26. > :26:31.fun? Can I come back next week! That is not for me to say! I have had a
:26:32. > :26:38.great time but if you could see my fingers. I have been doing building
:26:39. > :26:51.work. That was an injury from a Hoover! So there we are. We have a
:26:52. > :26:54.couple of messages coming in. As it goes on to spring season, people
:26:55. > :26:59.talking about asparagus and what is in season. We have some of the best
:27:00. > :27:04.strawberries in the world in this country. And people out there would
:27:05. > :27:12.love to know what they should do with strawberries. The classic is
:27:13. > :27:18.the Eton mess. It is meringue, double cream and strawberries,
:27:19. > :27:24.fantastic. Andy M strawberries and cream is hard to beat but Pavlova
:27:25. > :27:31.can be pretty good. I like strawberries with some ice cream and
:27:32. > :27:37.Nick Hewer. -- the cure. My big tip is not to put them in the fridge.
:27:38. > :27:41.All the flavours cling to them and you do not get that sweet and
:27:42. > :27:47.wonderful strawberry. Even the tomato or the fresh herbs, leave
:27:48. > :27:51.them out in the kitchen and the kitchen will have that lovely smell.
:27:52. > :27:58.It is a great thing to use the fridge but just let the food world
:27:59. > :28:05.open up again. Like the markets in Thailand, everything is outside, not
:28:06. > :28:10.refrigerated. By fresh and eat it straightaway. But what about the
:28:11. > :28:16.safety advice on rice, you have got to be a bit careful. You definitely
:28:17. > :28:19.what to cook rice completely and if you reheat it, do it thoroughly.
:28:20. > :28:22.Well that's all from us today on Saturday Kitchen Live.
:28:23. > :28:24.Big thank you to Andy Oliver, Angela Hartnett, Julia Bradbury and
:28:25. > :28:32.All the recipes from the show are on our website:
:28:33. > :28:43.Have a great weekend and thanks for watching.
:28:44. > :28:48.entered the Radio 2 Breakfast Show's story-writing competition.