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