:00:15. > :00:44.Good morning. It's time to get cooking. This is Saturday Kitchen
:00:44. > :00:48.Live! Welcome to the show. Cooking with me today are two inspirational
:00:48. > :00:51.men. First, the chef who cooked for the Queen on her birthday nut now
:00:51. > :00:54.cooks for the very grateful diners at his award winning North London
:00:54. > :00:59.restaurant, Odette's. It's Bryn Williams. Next to him is a man who
:00:59. > :01:02.not only runs the expanding healthy fast food phenomena, Leon but he's
:01:02. > :01:06.also managed to convince David Cameron to put cooking lessons back
:01:06. > :01:14.on the national curriculum. It's Henry Dimbleby. Good morning to you
:01:14. > :01:20.both. Henry, you've got a recipe that any age can cook? Thank you
:01:20. > :01:25.very much. It was me and John, my business partner. I am cooking a
:01:25. > :01:28.dish to cook with children. It is called sole satay heart. It is fun,
:01:28. > :01:35.it is magical. Yes, and the heart is the shape of
:01:35. > :01:41.the papillote? Yes. It does not come from the fish? No.
:01:41. > :01:43.Bryn, what are you making for us? I am making wood pigeon with
:01:43. > :01:48.sweetcorn. The sweetness is against the wood pigeon. So a great seasonal
:01:48. > :01:59.dish. You are making a sweetcorn stock as
:01:59. > :02:03.well? Yes, a very simple dish. So, two interesting dishes to look
:02:03. > :02:06.forward to. And we've got a brand new line-up of fantastic foodie
:02:06. > :02:09.films from the BBC archive. Today there's Great British Menu, Simon
:02:09. > :02:12.Hopkinson and of course, Rick Stein. Now, it's been an emotional week for
:02:12. > :02:16.our special guest. After five years as presenter of Blue Peter she has
:02:16. > :02:19.finally hung up her badge and is looking forward to a life without
:02:19. > :02:27.ultra-marathons, tight ropes, wing walking and polar exploring! Welcome
:02:27. > :02:36.to Saturday Kitchen, Helen Skelton. Hello! Well, a show like this can be
:02:36. > :02:40.very calm for you? Well, I love kitsching,kitsching, en ing but I am
:02:40. > :02:44.chaotic. I have seen you cooking in the Blue
:02:44. > :02:50.Peter kitchen, is it something that you wanted to do? No, I always loved
:02:50. > :02:54.it. I wanted to do the mains. I loved cooking. The favourite one was
:02:54. > :02:59.jellyfish ice lollies. Right... We were talking about
:02:59. > :03:05.sustainable fish. I used to forget that the food we were making was
:03:05. > :03:11.hot. We had done it live. I would so keen to get it in my mouth, then I
:03:11. > :03:21.would spit it out, chefs don't like that! No! Now, of course, at the end
:03:21. > :03:25.of today's programme I'll cook either food heaven or food hell for
:03:25. > :03:28.Helen. It'll either be something based on your favourite ingredient -
:03:28. > :03:32.food heaven, or your nightmare ingredient - food hell. It's up to
:03:32. > :03:35.our chefs and a few of our viewers to decide which one you get. So,
:03:35. > :03:44.what ingredient would your idea of food heaven be? Chicken. Anything
:03:44. > :03:55.with chicken and beetroot. And what about food hell? Lamb! Oh!
:03:55. > :04:02.I have never liked lamb. I don't like the smell.
:04:02. > :04:05.So it's either chicken or lamb for Helen. For her food heaven I've got
:04:05. > :04:08.something with a Middle Eastern influence in mind. The chicken is
:04:08. > :04:11.spatch-cocked, covered in harissa paste and roasted. It's served on a
:04:11. > :04:14.tabbouleh salad made with beetroot, mint and pomegranate then finished
:04:14. > :04:18.with slices of grilled halLoumi cheese. Or Helen could be having her
:04:18. > :04:21.food hell, lamb and a Sunday lunch favourite, a lamb hot pot. I'll
:04:21. > :04:26.layer the lamb with slices of potato and onion then cover it in stock and
:04:26. > :04:33.leave it in a medium oven to cook. It's served with sauteed cabbage
:04:33. > :04:36.with a few caraway seeds thrown in. How does that sound? That sounds OK.
:04:36. > :04:44.Yeah. A lamb hotpot, you see. You can't go
:04:44. > :04:48.wrong. Well you'll have to wait until the end of the show to find
:04:48. > :04:52.out which one she gets. If you'd like the chance to ask a question on
:04:53. > :04:57.the show then call: A few of you will be able to put a question to
:04:57. > :05:01.us, live, a little later on. And if I do get to speak to you I'll also
:05:01. > :05:08.be asking if you want Helen to face either food heaven or food hell. So
:05:08. > :05:16.start thinking. Right, let's cook and our first recipe is from this
:05:16. > :05:24.man, Henry Dimbleby. You have been busy? Well, Jamie Oliver have done a
:05:24. > :05:26.lot, many people like him also. We will talk about that later on,
:05:26. > :05:33.what are we cooking? I am cooking We will talk about that later on,
:05:33. > :05:39.this sole satay heart. It has shallots, ginger, garlic. Cooked in
:05:39. > :05:43.a papillote with spring onions and nuts. I would strongly advise that
:05:43. > :05:51.people get the fish from the fishmonger but the producers are
:05:51. > :05:56.insistent to say we have to talk about this on air and fillet it.
:05:56. > :06:02.So, one you want to leave the skin on? The bottom half is soft.
:06:02. > :06:08.You can tell the bottom part of the fish, the flat fish it is white.
:06:08. > :06:12.The to one is tough, so cut that off. Ruffley put the shallots and
:06:12. > :06:23.the garlic there. So, you are making a piece? Yes, a
:06:23. > :06:28.piece. -- roughly. I am putting some chilli on top.
:06:28. > :06:34.That is served with plain rice? Yes, the rule is one cup of rice, one and
:06:34. > :06:41.a quarter cups of water. Take it up to the boil, bring it down, cover
:06:41. > :06:43.it, it works every single time. So get this piece into a nice thick
:06:43. > :06:50.piece. What is the idea behind the Food
:06:50. > :06:54.Plan? There are two parts to it. There is the cooking in the
:06:54. > :06:59.curriculum, but also a lot of stuff in the plan itself on how to improve
:06:59. > :07:04.the quality of food in schools. It is on your website, the link.
:07:04. > :07:09.Every teacher we have spoken to who have read it, it is written in a
:07:09. > :07:13.racy way, we encourage people to read it. It is practical advice.
:07:13. > :07:19.Also the Government announced this week that this would bring in
:07:19. > :07:25.universal free school males for all children up to the age of seven. We
:07:25. > :07:29.never thought that would be done. Food in the curriculum, when I was
:07:29. > :07:37.at school, I think you did not have a choice until 14, then you chose to
:07:37. > :07:40.do it but that is not the case? Some schools doing it -- are doing it for
:07:40. > :07:44.all schools. But what is great about the new
:07:44. > :07:49.curriculum is it is human. . It talks about cooking a repertory
:07:49. > :07:55.of savoury dish, instilling a love of cooking. It is a lifestyle, but
:07:55. > :07:58.it is also about food . The better you cook, the better you can feed
:07:58. > :08:04.yourself. A lot of time you talk about the
:08:05. > :08:10.genetic come pound of a carrot but not what to do with it? There are a
:08:10. > :08:13.lot of amazing teachers but a lot of the time it is not about how to
:08:13. > :08:21.cook. I am using cashews. It is light er.
:08:21. > :08:27.Peanuts are not allowed in schools, this is also lighter.
:08:28. > :08:32.That will melt in. Once that is melted in... You
:08:32. > :08:37.mentioned the website. It is our website that is coming up on screen
:08:37. > :08:39.now. There is a link through to all of the information that you need
:08:39. > :08:44.about it. Now we are adding in the ke coconut
:08:44. > :08:51.milk. Then a little bit of fish sauce.
:08:51. > :08:56.Also some soya sauce. Stir that up and leave it to cool. You can do it
:08:56. > :09:01.from warm, but this is easier. It goes thicker once it is cool so it
:09:01. > :09:06.is easier to use. You added turmeric? That is a thing
:09:06. > :09:11.I had in Vietnam. They do a dish with fish and garlic, ginger,
:09:11. > :09:14.turmeric and dill. As well as the colour it gives a warm base. So you
:09:14. > :09:22.take the satay. The satay sauce. colour it gives a warm base. So you
:09:22. > :09:29.Spread it on the bottom. So this is the papillote? Yes, this
:09:29. > :09:36.is the heart-shaped papillote. You can do this with just paper but the
:09:36. > :09:44.foil make it is seal more easily. Put down a fillet and a little more
:09:44. > :09:48.of the piece. Then the top fillet. Then the rest
:09:48. > :09:55.of the piece. Then you put on the peppers and the
:09:55. > :10:01.spring onions. Now you are topping that with this
:10:01. > :10:07.lime? Perfect. I will squeeze on the lime. Then fold it like a pasty. So
:10:07. > :10:11.turn it over. Start at the top and fold it down around like this.
:10:11. > :10:18.All the way around. If you want to, once you get to the
:10:18. > :10:23.bottom, which I normally do, just give it another go to make sure it
:10:23. > :10:28.is sealed. Then pop that in the oven for 15 minutes. You can cook all
:10:28. > :10:33.sorts of different fish like this. It is a brilliant way to do it. You
:10:33. > :10:37.can add pesto, rosemary and garlic, but 15 minutes, it will come out
:10:37. > :10:40.perfectly. Every time. Lovely.
:10:40. > :10:51.And the temperature, what is it set at? That is 180.
:10:51. > :11:06.So then you are done. There we have the garlic, chilli, a bit of salt.
:11:06. > :11:09.Then this one? This has 25 seconds left.
:11:09. > :11:13.Between now and September when the cooking comes on, we have a
:11:13. > :11:21.competition for schools and kids. It is called Cook 5. So start ing cook
:11:21. > :11:25.5.co.uk. There are prizes for schools. £5,000 for the school that
:11:25. > :11:30.gives cooks the most dishes. That is done. This is simple. We
:11:30. > :11:36.will take that. Put it on a board with a fish slice.
:11:36. > :11:40.Is this the kind of thing you want the kids cooking? I think that there
:11:40. > :11:45.should be a lot of different things, but this is for an older child it is
:11:46. > :11:50.fun. My kids love doing the folding, the fact that when you pop it open
:11:50. > :11:55.like that, cut it open, all of the steam comes out. Is the scheme
:11:55. > :12:01.spreading to Wales? Don't tell me it is just England? What was the food
:12:01. > :12:05.like in your school? It was good. The reason I got into cooking was
:12:05. > :12:10.school. I think it is a life skill. It is so important. When you finish
:12:10. > :12:15.school, you use it until the day you die that skill. It is a life skill.
:12:15. > :12:18.I think that every school should do it.
:12:18. > :12:23.I went to Bryn's school as part of this. It is one of the schools where
:12:23. > :12:29.they teach children to cook up to the age of 14. You can't
:12:29. > :12:33.underestimate kids and how much they cook. We get a lot of kids who have
:12:33. > :12:36.written their own versions of cook books.
:12:36. > :12:46.That is fantastic! If you would like to put your questions through to
:12:46. > :12:49.Henry or Bryn, call this number: If that is not enough doing all of
:12:49. > :12:55.that, you have the restaurant chain to look after as well? That is
:12:55. > :12:59.right. We are opening a few more and doing good fast food. It has been a
:12:59. > :13:06.privilege doing this. So, tell us what that dish is again?
:13:06. > :13:13.That is sole satay heart, the heart with a piece of lime and the rice.
:13:13. > :13:18.This you go. Done. It looks fabulous doesn't it, that?
:13:18. > :13:21.So simple and quick. The smells are great.
:13:22. > :13:29.There is something about this fish. When you have it like that it really
:13:29. > :13:35.is... This is phenomenal to make in school. When I was in cooking
:13:35. > :13:39.lessons at school, we made iced buns.
:13:39. > :13:43.Mine was open sandwiches! A lot of people do things like designing
:13:44. > :13:47.pizza boxes but there a lot of baking, but that does not set you
:13:48. > :13:53.up. It is good to get the children in but it does not set you up for a
:13:53. > :13:58.lifetime of healthy eating. It must be fun. It has to be as fun as
:13:58. > :14:00.McDonald's. I am worried about the baked
:14:00. > :14:05.blueberry cheesecake with blueberry compote coming up next.
:14:05. > :14:10.Happy with that? Delicious! Right, we need a drink to go with this,
:14:10. > :14:15.Susie Barrie is in Gloucester, what has she chosen to go with Henry's
:14:15. > :14:20.sole satay heart? This week I'm in the heart of the kodz would in the
:14:20. > :14:25.pretty market town of stow on the would, but as beautiful as this is,
:14:25. > :14:33.I have got work to do. It is time to find delicious wines to go with the
:14:33. > :14:37.morning's recipes. Henry's sole satay heart is a really
:14:37. > :14:41.fun dish. It needs something a little bit crazy to drink with it.
:14:41. > :14:47.Given that the dish has an Asian feel, I am specifically looking for
:14:47. > :14:51.something exotic and aromatic. I know that Henry would love you to
:14:51. > :14:56.get the kids involved when preparing the dish. I'm sure that they will
:14:56. > :15:02.want to join in with the drinks. So one great soft option is Bottled
:15:02. > :15:07.Green's ginger and lemongrass cordial, but my job, as ever, is to
:15:07. > :15:14.keep the adults happy! In order to do that, I will choose a great grape
:15:15. > :15:23.variety and wine, a classic match with Asian food. It is Vinas del
:15:23. > :15:29.Vero from Spain. This wine comes from the Alsace. And
:15:29. > :15:34.also from new world countries such as chilli -- Chile.
:15:35. > :15:40.The new world examples tend to be drier and more limey, but the fun
:15:40. > :15:45.thing about this wine from Spain is that it is a bit of both. That is
:15:45. > :15:49.definitely aromatic and inviting. The first thing you notice is that
:15:49. > :15:55.this wine has a sense of sweetness. The sweetness works well with the
:15:55. > :15:59.spice. No matter how mild the spice. There are also lime notes here. They
:15:59. > :16:02.will pick up on the lime and the coriander in the dish as well as
:16:02. > :16:06.bringing out the flavour of the sole.
:16:06. > :16:11.But the texture of this wine is rounded and smooth. That is going to
:16:11. > :16:17.work so well with the rich cashew and the coconut flavours. Henry, you
:16:17. > :16:22.have given us such a fun dish. Together with the happy wine, it
:16:22. > :16:25.will surely bring a smile to everyone's face. It certainly is. A
:16:25. > :16:33.great partnership with the fish this? Yes. I have gotten into this
:16:33. > :16:40.type of wine recently. It has sometimes had a bad name but a
:16:40. > :16:43.Spanish one, I have not seen this before. Ie m guessing this is not a
:16:43. > :16:49.school dish. We did recommend the ginger cordial
:16:49. > :16:55.too! Great that, though, buy it. Coming up, Bryn has a great recipe
:16:55. > :17:00.to show us, he is using sweetcorn. Yeah, not out of a tin.
:17:00. > :17:03.It is wood pigeon with sweetcorn. I am using the stock from the
:17:03. > :17:12.sweetcorn as well. And you can ask Bryn or Henry a
:17:12. > :17:17.question if you call this number: Now it is time to catch up with Rick
:17:17. > :17:22.Stein as he makes a dash for the Mediterranean in his canal barge,
:17:22. > :17:26.after weeks crawling along the French waterways, he has finally
:17:26. > :17:28.reached open water. A little different to the Amazon. Enjoy this
:17:28. > :17:55.one. We've just passed through the last
:17:55. > :17:59.lock. The first was near Bordeaux, We've had tripe,
:17:59. > :18:12.we've had all kinds of cheeses, we've had foie gras, we've had
:18:12. > :18:19.fantastic wine from the Medoc, But now, it's Mediterranean food
:18:19. > :18:25.all the way. So, this is the end of the famous
:18:25. > :18:40.Canal du Midi - or the beginning, if you happen to be heading
:18:40. > :18:44.for the Atlantic. I'm still not entirely comfortable
:18:44. > :18:47.with steering. There's a sign at the end
:18:47. > :18:50.that thanks you for your visit. Well, merci beaucoup
:18:50. > :18:54.pour votre hospitalite. Out here it looks like the sea but,-
:18:54. > :19:03.in fact, it's not. # La charcuterie, le cassoulet
:19:03. > :19:40.et des escargots de Bourgogne # Par l'armagnac
:19:40. > :19:53.de la Gascogne... # in the port of Marseillan
:19:53. > :20:12.for nearly 200 years. But I love cooking
:20:12. > :20:22.with Noilly Prat, or is it PRATT? My gosh! Look at that!
:20:22. > :20:29.That's fantastic! 'This is a true flavour
:20:29. > :20:34.from the Languedoc, This is very serious for me,
:20:34. > :20:50.Jean-Louis, Audree. How... Is it NOI-Y PRAH? NOYLLY
:20:50. > :20:55.PRAH? How do you pronounce it? NOYLLY PRATT. NOYLLY PRATT.
:20:55. > :20:59.NOYLLY PRATT. What Jean-Louis was just telling me-
:20:59. > :21:06.was how it's produced. that caused it to oxidise a bit,
:21:06. > :21:33.which improved the flavour. giving it rain, which has just
:21:33. > :21:48.caught us. So there you have it. So after sunbathing
:21:48. > :21:53.in the showers for a year, Often when you smell dried herbs,
:21:53. > :21:59.they just smell of dust. But this is so pungent. There's
:21:59. > :22:05.21 herbs and spices in this mix. and there's cloves... I can see
:22:05. > :22:13.some coriander and I can see... I can smell nutmeg and...
:22:13. > :22:16.HE SNIFFS ..yeah, a bit of cinnamon too, and
:22:16. > :22:21.there's a taste of quinine as well. Of course, I wonder if they've got
:22:21. > :22:25.any vermouth, any wormwood in there. I think that's what
:22:25. > :22:29.makes you go blind in absinthe. I let that reduce
:22:29. > :22:43.until it becomes concentrated. So after melting some butter
:22:43. > :23:03.in a pan, I brush these John Dory fillets
:23:03. > :23:08.with it. Season with sea salt
:23:08. > :23:11.and freshly ground black pepper, making sure that the stock
:23:11. > :23:15.is reducing beautifully. I heard that "John Dory" comes from-
:23:15. > :23:19.the French fishermen's nickname - "jaune doree", meaning yellow-gold,-
:23:19. > :23:22.because, freshly caught, with some more melted butter,
:23:22. > :23:35.salt and pepper. which, I'm happy to say,
:23:36. > :23:46.are not currently under threat. So they look nicely done.
:23:46. > :23:50.That's three or four minutes. That's enough as long as you've got-
:23:50. > :23:54.a hot enough grill. Just finish off the sauce now
:23:54. > :23:58.with a bit of creme fraiche. I've been cooking this sauce
:23:58. > :24:00.for years now. It's very simple and can be used
:24:00. > :24:07.for practically any fish. Once you've brought the fish stock
:24:07. > :24:10.and creme fraiche up to a simmer, add butter cubes in stages, because-
:24:10. > :24:15.you want your sauce to be silky. The combined smell of fish stock,
:24:15. > :24:18.vermouth and butter is the essential aroma
:24:18. > :24:22.for any good fish restaurant. It's what creates
:24:22. > :24:32.a wonderful mood for eating fish. All you need now is a chiffonnade
:24:32. > :24:56.of fresh basil and nothing else. Well, that is my summer sorted.
:24:56. > :25:04.Now, this week's masterclass. I am making a cheesecake.
:25:04. > :25:06.They're not as tricky as you'd think and I'm going to make a blueberry
:25:06. > :25:16.one as I know Helen here loves them! So now we need some sugar and water.
:25:16. > :25:25.The base comes from the idea of a So now we need some sugar and water.
:25:25. > :25:31.Eileen's bakery in New York. All she sells is cheesecakes. Bakes them in
:25:31. > :25:33.the back. They sell nothing else but cheesecake.
:25:33. > :25:37.My friends think that I can't cook. I try. Cheesecake is one of the
:25:37. > :25:40.things that I love to be able to cook. My brother and fiance love
:25:40. > :25:46.cheesecake. Well, there you go. There is butter
:25:46. > :25:54.and the biscuits going in. You can do with biscuit or sponge. They do
:25:54. > :25:59.it with either or, but there are digestive biscuits here.
:25:59. > :26:05.Don't you put them in a carrier bag and smash them? I love doing it that
:26:05. > :26:12.way! That is more fun! It is all about the fun, aagree? Too much
:26:12. > :26:17.work. Pack this down until it is compact. Let it to set.
:26:17. > :26:21.Then transfer this over to fill it. This is a full fat filling. In New
:26:21. > :26:27.York they don't do things by halve as you know. So take full fat cream
:26:27. > :26:31.cheese. They do love big food in New York. I
:26:31. > :26:36.just went to a restaurant. I went to this restaurant in New
:26:36. > :26:40.York where everything is supersized but the waiters also sing to you as
:26:40. > :26:46.they deliver the food. They sing? They are all between jobs
:26:46. > :26:49.on Broadway. They sing and dance and walk up and down the counter
:26:49. > :26:55.delivering the food. What is this for? This is for a
:26:55. > :26:59.programme called the Hit Squad. I find family holidays, this is a
:26:59. > :27:02.great way to take in a Broadway show without paying the Broadway-priced
:27:02. > :27:08.ticket. It sounds good to me. So basically,
:27:08. > :27:12.put the eggs in there. This goes in with the sugar. Four eggs in there
:27:12. > :27:18.as well. And we basically just add vanilla.
:27:18. > :27:21.So a little bit of van ill a and lemon.
:27:21. > :27:25.Do you need the vanilla pod? I would, personally. If you can't get
:27:25. > :27:30.hold of it, there is vanilla sugar you can buy. There is vanilla piece
:27:30. > :27:35.which is really good, but a little bit of lemon in there.
:27:35. > :27:40.As Eileen told me in New York, a little bit of lemon, this is a
:27:40. > :27:43.fruit, so it is part of your five a day. You can eat this and be happy!
:27:43. > :27:46.fruit, so it is part of your five a It is in New York, trust me! Then
:27:46. > :27:54.the double cream! LAUGHTER
:27:54. > :27:59.And that's for the calcium! Well, this is indulgent.
:27:59. > :28:04.Look at me, I'm not complaining. If this is grown up telly, I'm
:28:04. > :28:08.happy. It is like celery, it takes moor
:28:08. > :28:13.calories to eat. I am trying to put this in the
:28:13. > :28:18.hospital force the menu. People need calories in hospital. The first year
:28:18. > :28:23.I worked for them on the hospitals, the first year, literally, they
:28:23. > :28:27.asked me to redo the recipes as they wanted more calories.
:28:27. > :28:32.I have seen the hospital thing. You are right, if you are eating fooed
:28:32. > :28:36.that is nice, it is good for morale. You automatically feel better? Look
:28:36. > :28:41.at that, that would keep you in there for another week! I have to
:28:41. > :28:44.tell you, if there are hospital chefs watching this who would like
:28:44. > :28:50.to join me in the campaign, contact us on the website. There is a link
:28:50. > :28:57.over. Foolishly, I have invited the chefs of the NHS down to my house. I
:28:57. > :29:00.am either expecting four or 4,000, but I want to they tell them what we
:29:00. > :29:06.have been up to. They work so hard. but I want to they tell them what we
:29:06. > :29:13.There is no break. It is every day. Certainly. Now this is in the oven.
:29:13. > :29:19.In a ban marie of hot water. A low oven, 350 degrees! For a good hour
:29:19. > :29:24.and 20 minute, I have two. In case you did not like one. I have two to
:29:24. > :29:29.finish off, but it has been a busy week for you. Your final week at
:29:29. > :29:35.Blue Peter. What was it like? Awful! It was the best job ever for a telly
:29:35. > :29:40.presenter. You are on one adventure or another.
:29:40. > :29:45.These are your ideas? Often, yes. I pushed for the Amazon. Everybody
:29:45. > :29:50.thought it crazy, but it turned out to be the best adventure ever. We
:29:50. > :29:54.were living on a boat in South America for weeks.
:29:54. > :30:01.This was the Sports Relief Amazon kayaking? Yes, it was great. We did
:30:01. > :30:08.not know what we would eat, where we would end up. In every sense of the
:30:08. > :30:13.word an adventure. I think that I kayaked for 42 days straight. I had
:30:13. > :30:17.been in a kayak six times before I went.
:30:17. > :30:21.Are you mad? I think that ignorance is bliss. If you overthink it. You
:30:21. > :30:27.talk yourself out of doing it. It is like when people say they would love
:30:27. > :30:31.to do a marathon. Don't do it. Just do it.
:30:31. > :30:35.Everybody told you in nam nam a, not many women do it but not the men
:30:35. > :30:43.either. No. I was not a runner. I had never
:30:43. > :30:47.run in an marathon. Everyone said enjoy the experience, it is Namibia.
:30:47. > :30:51.Have a great time. The brilliant thing about Blue Peter is the
:30:51. > :30:56.viewers. They believe you are going to do everything.
:30:56. > :31:02.But to do stuff like that, it is a 24-hour marathon. You don't sleep.
:31:02. > :31:06.78 miles. Keep running. The kids thought I was going to win it. That
:31:06. > :31:12.makes you carry on. You came eighth? Yeah! What is it
:31:12. > :31:19.you eat during the marathon? Cheesecake! Lots of cereal bars, but
:31:19. > :31:25.that is interesting. People talk about it, you are carrying your
:31:25. > :31:30.backpack, you want light food with calories. With this you need the
:31:30. > :31:34.most amount of calories you can get. So daes piece. That is caramelised
:31:34. > :31:38.dates. I had cereal bar, nuts, but you
:31:38. > :31:44.don't want to eat. I stopped a council of times and lay
:31:44. > :31:50.at the floor and threw food in my face.
:31:51. > :31:56.We have seen you in so many different challenges We have seen
:31:56. > :32:01.you in the tight rope, the travelling but now you are doing a
:32:01. > :32:07.different thing with BT. Tell us about it? I have joined BT as part
:32:07. > :32:09.of the sports team. It is live TV. You don't know what is going to
:32:09. > :32:14.happen. Tell me about it. I am waiting for
:32:14. > :32:22.this to boil, keep going... Yeah, that is really fun. A worked with
:32:22. > :32:27.Jake a few years ago. I am working on a travelling programme with
:32:27. > :32:33.Angela Ripon. A lot of foodie elements. I've been in Suffolk. And
:32:33. > :32:41.I am writing children's fiction, that is scary. There are brilliant
:32:41. > :32:47.authors but I'm having a go. I am doing Countryfile. I signed up
:32:47. > :32:52.for lots, as I knew I would be upset after leaving Blue Peter. I thought
:32:52. > :32:55.if I did lots, I would not notice it.
:32:55. > :32:57.So, the baked blueberry cheesecake with blueberry compote. The secret
:32:57. > :33:04.is not to put this in the fridge. But that is about 8 hundred
:33:04. > :33:08.calories, 900,000... That would get you ten miles.
:33:08. > :33:12.So a nice little bit of baked American cheesecake. You have the
:33:12. > :33:18.blueberries through it. I love blueberries. Can I dive in.
:33:18. > :33:22.Pour that over the top. Training and challenges make you
:33:22. > :33:26.think different about food. You want the fuel.
:33:26. > :33:31.This is it about live TV. People are interactive. They are on Twitter and
:33:31. > :33:37.stuff, telling me, wondering why I have gotten dressed in the dark.
:33:37. > :33:40.I never normally wear a T-shirt. I love that.
:33:40. > :33:43.I bought it for you. You have the best dog in the world, apart from my
:33:43. > :33:50.two. He is very cute.
:33:50. > :33:56.I say Barney the dog. He is a sausage dog cross red setter. I got
:33:56. > :34:04.him from the Dog's Trust. He is a what? He is a sausage
:34:04. > :34:10.dog-cross red setter. There you go.
:34:10. > :34:13.Problem with it? No. If there's a skill, dish or
:34:13. > :34:17.technique you'd like me to demonstrate then drop us a line and
:34:17. > :34:19.we'll try and cover it over the coming shows. All the contact
:34:19. > :34:22.details are on the website: bbc.co.uk/saturdaykitchen I'll
:34:22. > :34:26.spatchcock then rub the chicken in harissa and roast it. It's served on
:34:27. > :34:33.a tabbouleh salad with beetroot, mint and pomegranate. It's finished
:34:33. > :34:36.with a few slices of char grilled halloumi cheese. Or Helen could be
:34:36. > :34:39.facing food hell, lamb. The lamb is layered with slices of potato and
:34:39. > :34:42.onion then covered in stock and slowly cooked. It's served piping
:34:43. > :34:46.hot with some sauteed cabbage and caraway seeds. Some of our viewers
:34:46. > :34:50.and the chefs in the studio get to decide Helen's fate today. But
:34:50. > :34:54.you'll have to wait until the end of the show to see the final result.
:34:54. > :34:57.Right, it's time for the North East heat of the Great British menu.
:34:57. > :34:59.Colin McGurran and Stephanie Moon are both cooking Comic
:34:59. > :36:07.Relief-inspired dishes remember. So let battle commence!
:36:07. > :36:24.A I am, yeah, feeling the pressure.
:36:24. > :36:27.PRUE LAUGHS You thought you were getting soup!
:36:27. > :36:42.This is just delicious. Beautiful. The gazpacho in the middle is great.
:36:42. > :36:45.Do you think it's funny? It's better than that, it's tasty!
:36:45. > :36:48.It's absolutely delicious. It's a good joke.
:36:48. > :37:04.But why would you put cod brandade in a gazpacho?
:37:04. > :37:07.It goes perfectly beautifully well with the... It's delicious.
:37:07. > :37:12.I love the fact that they all mix together so well.
:37:12. > :37:16.You're not tasting one thing at any time and that's very clever.
:37:16. > :37:21.I'd like it all over again. Ah, second helping, please!
:37:21. > :37:24.Stephanie's up next with her starter.
:37:24. > :37:27.Her "Why did the chicken?" dish includes a chicken oyster lollipop,
:37:27. > :37:30.a barbecue-glazed winglet on corn bread and herb dumplings,
:37:30. > :37:37.Stephanie starts her plate with veloute-filled eggshells
:37:37. > :37:40.and places her oyster lollipops inside.
:37:40. > :37:44.She pours her consomme into egg-shaped glasses,
:37:44. > :38:55.This is very good cooking. There's good tastes here.
:38:55. > :39:14.I presume you're not changing anything. No, nothing to change.
:39:14. > :39:22.But as the plates go out, Colin is concerned that they may crack.
:39:23. > :39:28.Too much dry ice. It could buckle the plastic.
:39:28. > :39:39.What is that rag doing here? It has all been washed up! This rock is so
:39:39. > :39:44.beautiful. With all of this on it. The mussels are pearls, that is a
:39:44. > :39:50.bit of a shock. It is beautifully cooked fish.
:39:50. > :39:57.Where is the funny? It is not funny, it is just delicious.
:39:57. > :40:03.A jelly starfish. It makes me laugh. There is a lovely sweetness. .
:40:03. > :40:07.I thought that the pea flowers were just for declaration but they taste
:40:08. > :40:12.delicious. Oh, leakage. We have a serious
:40:12. > :40:16.problem. He has to have a rethink it will not do.
:40:16. > :40:21.I am finding it strangely delicious, which I don't tend to like with
:40:21. > :40:30.salmon and things, it has lots of little tastes.
:40:30. > :40:36.I think that Tim is a dark horse. Back in the kitchen, the pressure is
:40:36. > :40:43.on for Stephanie to deliver. She is serving a crab custard pie with crab
:40:43. > :40:48.peas and a chicory and grape fut sal idea. She starts with the salad.
:40:48. > :40:52.Then rolling the crab meat and wasabi balls in pea dust.
:40:52. > :41:01.The final touch to the crab custard pie is a topping of hot lemon
:41:01. > :41:08.mayonnaise and an additional wafer to finish.
:41:08. > :41:13.It's a sense of relief every time you send out a dish.
:41:13. > :41:16.Now I see! I was rather worried this would be popping straight into our
:41:16. > :41:20.faces. It is all very pretty.
:41:20. > :41:25.It is looking beautiful. The surprising mixture of salad
:41:25. > :41:31.declarations goes so well with the crab. They are really nice together.
:41:31. > :41:35.My problem is that my sauce is so heavily curdled. It is like
:41:35. > :41:38.scrambled egg on top. I really feel that the custard does not cut the
:41:38. > :41:43.mustard. It is quite sophisticated, though. I
:41:43. > :41:49.don't want to underscore the dish. I think it makes a beautiful piece of
:41:49. > :41:52.eating. It is well balanced. I like the wasabi balls, it adds something.
:41:52. > :41:58.eating. It is well balanced. I like They go so well with the crab. That
:41:58. > :42:02.is what this is, excellent and skillful preparation. And a good
:42:02. > :42:07.combination of flavours. She has done it. P rushgs e, the custard was
:42:07. > :42:14.curdled. She can fix that.
:42:14. > :42:20.-- Prue. But will it cost her a place in the
:42:20. > :42:24.final? Find out in 20 minutes or so. Find out what is happening when
:42:24. > :42:28.Simon Hopkinson cooks a quiche Lorraine before turning his
:42:28. > :42:34.attention to prepare a coffee granita. Stunning stuff. Henry man
:42:34. > :42:43.hoping to teach the nation's kits to cook.
:42:43. > :42:46.But it's his own culinary EGG-ducation that will be under
:42:46. > :42:49.scrutiny today as he and Bryn both try to BREAK Gennaro's controversial
:42:49. > :42:55.time and SCRAMBLE to the centre of our pan. That's the Saturday Kitchen
:42:55. > :42:58.omelette challenge, live, a little later on. And will Helen be facing
:42:58. > :43:02.food heaven, harissa chicken with beetroot tabbouleh? Or her food hell
:43:02. > :43:06.lamb hot pot with sauteed cabbage? You'll have to wait until the end of
:43:06. > :43:10.the show to find out which one she gets. Right, cooking next and flying
:43:10. > :43:20.the flag for Wales here on Saturday Kitchen, it's Bryn Williams. So what
:43:20. > :43:26.are you making for us today? We are making wood pigeon with sweetcorn.
:43:26. > :43:30.It is a very seasonal dish. It shows you what you can do with
:43:30. > :43:36.sweetcorn. Was the shop shut when you went
:43:36. > :43:42.cooking? No! This is very seasonal. It is bang on season.
:43:42. > :43:48.Now, we take the leaves off the sweetcorn and stick them into a hot
:43:48. > :43:54.pan. We roast the pigeon in the oven too, with the sweetcorn. This give
:43:55. > :44:01.it is a very different flavour. So, I will season the pigeon. The wood
:44:01. > :44:06.pigeon is at its best now. It is available all year round but at the
:44:06. > :44:10.moment it is at its best. Mainly because it goes looking for
:44:10. > :44:15.this sort of stuff. It does eat the sweetcorn. When you
:44:15. > :44:20.harvest the sweetcorn, that is the best time to start hunting for them.
:44:20. > :44:25.So the pigeon is in a nice hot pan first. A bit of colour on there.
:44:25. > :44:30.While that is sealing I will cut the bacon into lardons. So you are
:44:30. > :44:34.taking the sweetcorn off. Use the middle of it for the stock. We are
:44:34. > :44:42.using everything up on this dish. It is all about capturing the flavour
:44:42. > :44:47.of the sweetcorn. You need a very sharp knife to take
:44:47. > :44:53.it off. It is not the most tidy job in the world. As you can see, that's
:44:53. > :44:58.why I gave it to you. I did it in rehearsals, it was far too messy. So
:44:58. > :45:01.I thought I would hand over to you. You always get the dud jobs on the
:45:01. > :45:05.show. Always, even after seven years.
:45:05. > :45:08.Always the same! So I have the pigeon in there. I am going to add a
:45:08. > :45:12.Always the same! So I have the little bit of butter.
:45:12. > :45:18.You want to brown this off a little? Or toast it lightly? Just toast it
:45:18. > :45:22.to get a different flavour on the sweetcorn. It shows you can do
:45:22. > :45:27.different things with it. It is not just out of a tin or popcorn. There
:45:27. > :45:32.is more to sweetcorn than two things. After that, we peel a carrot
:45:32. > :45:36.and cut it into batons the same size as the bacon. Then we start the
:45:36. > :45:41.process of the stew. It is a simple dish but it is all
:45:41. > :45:44.about making sure that we cook everything and maximise the flavours
:45:44. > :45:51.from everything. This is all about the book you have
:45:51. > :45:58.out, it is mostly about the veg? The name of the book is called For The
:45:58. > :46:05.Love of Venge. We know about the meat but the work that goes into
:46:05. > :46:09.producing the fantastic ingredients, and we sometimes forget that it
:46:09. > :46:13.takes as much time and effort to put great vegetables on the plate too.
:46:13. > :46:16.This is just respecting the vegetables, really. There is the
:46:16. > :46:21.sweetcorn in there. That goes into a pan of water. That will create the
:46:21. > :46:25.stock. You could make a soup like this.
:46:25. > :46:29.You could use the stock to cook the sweetcorn in. It is all about the
:46:29. > :46:37.flavour. The book is about highlighting the very best seasonal
:46:38. > :46:40.vegetables and how to get the most from them.
:46:40. > :46:51.That is what it is all about. So bacon is in the hot pan. Add a pinch
:46:51. > :46:54.of salt. Finish the dish off with a little
:46:54. > :46:59.bit of flat parsley to give it a little bit of colour.
:46:59. > :47:02.The idea of the book was based on the supper club at Odette's? Yeah.
:47:02. > :47:06.What we did was to take one the supper club at Odette's? Yeah.
:47:06. > :47:12.ingredient through the menu. So four courses. So for instance, if the
:47:12. > :47:17.sweetcorn chapter, there is a sweetcorn soup with crab. Sweetcorn
:47:17. > :47:22.dressing with a pan fried sea bream. Then the sweetcorn with the wood
:47:22. > :47:29.pigeon and then a panacotta. Make the popcorn, blitz it, infuse the
:47:29. > :47:34.popcorn into the milk so you had a popcorn-flavoured panacotta.
:47:34. > :47:47.You didn't do that on Blue Peter, did you? ! No, the next series! So
:47:47. > :47:52.we are going to add the onions in there. Caramelise them off. The
:47:52. > :47:56.sweetcorn panacotta was also topped off with caramelised popcorn on top.
:47:56. > :48:03.It shows that some vegetables go well through the menu.
:48:03. > :48:09.Even tomato, for instance. You can add tomatoes where you use all of
:48:09. > :48:13.the tomatoes and when you have underripe green tomato, make a
:48:13. > :48:18.chutney. So people have a glut of something it is a good way of using
:48:18. > :48:27.things up. So we are adding in the sweetcorn. My sweetcorn was not very
:48:27. > :48:31.good this year. It is all to do the the weather.
:48:31. > :48:36.Now the sweetcorn is in. What about the stock? How long are
:48:36. > :48:43.you cooking it for? 20 minutes. You can smell the stock. It has the
:48:43. > :48:47.earthy sweet note. Toast the sweetcorn. When you know
:48:47. > :48:57.it is toasted enough, it starts to pop. When it starts to pop you know
:48:57. > :49:04.you are going too far. Add the sweetcorn stock. Now it will
:49:04. > :49:10.bring it all together. We are taking the sweetcorn off. Using it as a
:49:10. > :49:14.stock and toasting it off to add to the dish.
:49:14. > :49:19.The wood pigeon, that is in the oven for 12 minutes? Maximum, but always
:49:19. > :49:23.check it. They are always different. Do you use always the crown of the
:49:23. > :49:27.pigeon? There is not a lot of meat on the legs, but you are making a
:49:27. > :49:33.sauce. So the sweetcorn is there.
:49:33. > :49:37.We are taking the pigeon off the bean.
:49:37. > :49:40.I like the pigeon a little pink in inside.
:49:40. > :49:46.It can toughen up quickly? Yes, there is no fat on the wild animals,
:49:46. > :49:53.so it drys out fairly quickly. It is important to keep it paingd moist.
:49:53. > :49:59.Tidy that up. You are finishing this off with a
:49:59. > :50:03.little bit of butter? I know you are a big fan of that.
:50:03. > :50:09.I don't know what you mean. Then, finish the dish off while the
:50:09. > :50:12.butter melts down. A little bit of parsley for the colour and
:50:12. > :50:17.freshness. That is it. It is really that simple.
:50:17. > :50:22.Yes but it is all about the seasonal ingredients. If it is in season,
:50:22. > :50:27.cook it properly to get the maximum flavour. We have used the sweetcorn
:50:27. > :50:33.for the base and stock. To finish it off, you have a nice hearty bowl of
:50:33. > :50:38.sweetcorn, bacon, carrots, parsley. And it is a dish that you can chuck
:50:38. > :50:43.together. It does not have to be perfect, but it is all about the
:50:43. > :50:47.perfect ingredients. The seasonal ingredients at their best.
:50:47. > :50:52.And you have left the pigeon, left it for about five to ten minutes.
:50:52. > :50:57.Always let it rest. The pigeon on top. A little bit of
:50:57. > :51:00.salt. That is it. Very, very simple. Roast wood pigeon with sweetcorn and
:51:00. > :51:10.bacon. Easy as that.
:51:10. > :51:14.And you have pigeon. I love sweetcorn. I put my corn on
:51:15. > :51:21.the cob in a microwave. I am a liability with big knifes! I have
:51:22. > :51:30.never done that, how? I chuck the corn in a microwave and nibble it,
:51:30. > :51:38.but this looks miles better. You can't eat lamb but you can eat
:51:38. > :51:43.game? I like game. Toasting that changes the flavour.
:51:43. > :51:47.You can take it from the tin and boil it but there is so much more to
:51:47. > :51:51.it. This is so versatile.
:51:51. > :51:55.Right, we need wine to go with this. Rarz raise Susie Barrie is in stow
:51:55. > :52:06.on the would. A beautiful part of the world. What has she chosen to go
:52:06. > :52:08.with Bryn's wonderful pigeon? Bryn's wood pigeon with praised sweetcorn
:52:08. > :52:13.could be's easily be served with a wood pigeon with praised sweetcorn
:52:13. > :52:23.full-flavoured white wine as well as a red if you fancy a glass of white,
:52:23. > :52:30.the value option is the Finest Argentinian Chardonnay from Mendoza,
:52:30. > :52:36.but Bryn's dish is so seasonal, I can't resist choosing a red wine to
:52:36. > :52:43.drink with it. If there is one grape variety that suits game better than
:52:43. > :52:48.any other, it is Pinot Noir. Here is my perfect wine, it is Ocean's Edge
:52:48. > :52:53.Pinot Noir from marl Big borough in New Zealand. This wine is a little
:52:53. > :52:57.more expensive than most Saturday Kitchen recommendations, but
:52:57. > :53:02.remember, that Pinot Noir is difficult to grow and even more
:53:02. > :53:06.difficult to make into grape wine -- great wine. So a good bottle will
:53:06. > :53:10.never be cheap, but I promise you that the incredible fragrance and
:53:10. > :53:16.the delicate but the warming flavours in the glass are worth
:53:17. > :53:25.every extra penny. Hmm! A brilliant combination of summer fruits and
:53:25. > :53:29.earthy saver youriness. If I was just matching the pigeon, I would
:53:29. > :53:34.have chosen a Pinot Noir from France, but the extra fruit you get
:53:34. > :53:40.from a new world Pinot is what we need to match the sweetcorn and off
:53:40. > :53:45.set the salty bacon. This wine has gamey flavour to compliment the
:53:45. > :53:49.pigeon but light enough not to overwhelm the simplicity and the
:53:49. > :53:53.subtlety of Bryn's dish. Bryn, you have given us a lovely season'
:53:53. > :53:58.have given us a lovelyseason' season' al food. Here is a fine
:53:58. > :54:01.autonal wine to drink with it. Susies that right again.
:54:01. > :54:04.She's great. Cheese, Susie.
:54:04. > :54:09.You can tell when the wine experts have cooked the food. That is the
:54:09. > :54:14.key. It goes so well. Perfectly. The smokiness of the
:54:14. > :54:20.bacon. The richness of the sweetcorn. Fantastic. Like that?
:54:20. > :54:25.Until you taste it, you can't imagine seeing it cooked.
:54:25. > :54:34.It is packed with flavour. And relatively humble ingredients.
:54:34. > :54:40.You can do it with tinned carrots... And the microwave! Right, it is back
:54:40. > :54:44.to the Great British Menu where Colin McGurran and Stephanie Moon
:54:44. > :55:14.are about to serve up serious main courses. Have a look at this.
:55:14. > :55:18.But there's no time for Colin to humour up his main course.
:55:18. > :55:25.He starts by plating white cabbage on a swirl of turnip top puree.
:55:25. > :55:27.On next goes the duck leg confit and baby turnips,
:55:27. > :55:30.a covering of crispy duck-skin crumbs for the duck breast,
:55:30. > :55:33.and a scattering of blackberries completes the plate.
:55:33. > :55:46.Er, er, er... It's not radiating happiness at me, is it?
:55:46. > :55:48.You know, it's like, where's the happiness?
:55:48. > :55:51.It sounds like a good pub, doesn't it, the Duck and Turnips?
:55:51. > :56:04.These turnips are absolutely delicious, leaves and all.
:56:04. > :56:07.- - Yes, that's nice.
:56:07. > :56:07.I think this is a really nice marriage of flavours.
:56:07. > :56:12.I They're duck skin.
:56:12. > :56:14.I have to say, the duck is absolutely delicious.
:56:14. > :56:38.which are joined by the T-bone venison.
:56:38. > :56:40.She then scatters hazelnuts, salsify, baby beets
:56:40. > :56:51.Even at the pass, he pulls in a blank.
:56:51. > :57:00.OK, so there you go, guys. I hope they like that.
:57:00. > :57:15.It's got a little hint of blue cheese. Are you getting that? Yes.
:57:15. > :57:23.And there are beetroots. You know, I think the beetroot's lovely.
:57:23. > :58:37.Her grand finale is a raspberry and pistachio oeuf a la neige,
:58:37. > :58:48.Finally, the red nose closh. Off you go, lads.
:58:48. > :58:51.That is wonderful. The excitement is unbearable! Give be that the title
:58:51. > :58:59.That is wonderful. The excitement is of the dish is raspberry flower,
:58:59. > :59:04.when it comes off, do we all go... Fantastic! There is something weird
:59:04. > :59:11.on the plates. It is chocolate. We have sweet custard, sweet
:59:12. > :59:16.biscuit, marsh , sharp raspberry. Do we like it? I love it.
:59:16. > :59:23.I think it is terrific! I will have to eat this chap! Prue! It looks
:59:23. > :59:27.pretty. My concern about the dish is the
:59:27. > :59:30.fact that there is so much effort gone into it, I think it could have
:59:30. > :59:34.been more successful. I feel it did gone into it, I think it could have
:59:34. > :59:40.not deliver the knock-out Politics Show.
:59:40. > :59:42.Oliver, you are such a misery guts! Colin's showdown is a take on the
:59:43. > :59:50.Tiramisu. In the form of Tommy Colin's showdown is a take on the
:59:50. > :59:53.consumerer's Fez. For the plate up he blow-torches the meringue. Adding
:59:53. > :59:59.consumerer's Fez. For the plate up coffee puree. Fresh raspberries and
:59:59. > :00:02.shavings of white and dark chocolate.
:00:02. > :00:07.Finishing off with the Fez. I think it is perfect that dish.
:00:07. > :00:15.Owl that is left is the dry ice for the surprise presentation.
:00:15. > :00:20.Thank you. Well done.
:00:20. > :00:30.LAUGHTER Just like that! I'm excited about
:00:30. > :00:33.this pudding already! Oh! Blimey. That is terrific.
:00:33. > :00:38.That is very exciting. He has fulfilled the first part of
:00:38. > :00:43.the brief. He made us laugh. This is a perfect bit of piping.
:00:43. > :00:47.I was thinking that is very, very well done.
:00:47. > :00:50.I think that the liquid we poured in is coffee infusion.
:00:50. > :00:54.I think that the presentation is wonderful, witty, funny. It
:00:54. > :00:58.frightened me when it puffed up, the taste I don't like.
:00:58. > :01:07.I tell you what it is, Jim. It is the taste of Tiramisu.
:01:07. > :01:13.Irrespective of Matthew's dislike of Tiramisu... I like
:01:13. > :01:17.sticky-to-pudding! The concept is so fantastic, I think it is a winner.
:01:17. > :01:20.Cooking complete, all the chefs can fantastic, I think it is a winner.
:01:21. > :01:26.do is wait while the judges consider the final scores.
:01:26. > :01:29.I start with ten it is tricky to go with there.
:01:29. > :01:44.Come on, I have give than a nine. It is tense, it is stressful, one of
:01:44. > :01:49.them has to lose. Stephanie, Colin, a very warm
:01:49. > :01:54.welcome to the Judge's Chamber. We have enjoyed some great food. You
:01:54. > :01:58.have ended on a high. A spectacular high, but there is only one person
:01:58. > :02:05.to go through. I'm sure you wish to know who it is.
:02:05. > :02:15.But the winner by a very small margin indeed, is... Colin!
:02:15. > :02:21.Congratulation, Colin. Stephanie, another time.
:02:21. > :02:25.And well done Colin. Next week it is the turn of the chefs from the South
:02:25. > :02:31.West. Right it is time to answer some of your foodie questions. Each
:02:31. > :02:35.caller helps to decide what Helen is eating at the end of the show. First
:02:35. > :02:40.up it is Alistair from Saint Helen's. What is your question? I
:02:40. > :02:44.have beef brisket. I want interesting recipes.
:02:44. > :02:51.Bryn? To cook the brisket or something to go with it? Something
:02:51. > :02:57.to go with it Once it is cooked a classic piccalilli cuts through the
:02:57. > :03:02.richness. So, salt it all for a good 20 minutes, cornflour, cook it until
:03:02. > :03:08.it is nice. Cook it for a week before hand. Let is rest. A simple
:03:08. > :03:13.bit of pick leely, there is nothing more to do with it, it is beautiful.
:03:13. > :03:18.What dish would you like to see at the end of the show? Fennel Bay,
:03:18. > :03:32.please. Tessa from Hertfordshire, what is
:03:32. > :03:37.your question? We have figs. What can I do with them? If you are
:03:37. > :03:42.making jams or compotes with them, you can, but eating them now is what
:03:42. > :03:47.I would do. If you break them open and roast them in a hot oven.
:03:47. > :03:54.Drizzle on olive oil with cheese. That is amazing. Have them as a
:03:54. > :04:02.pudding with red wine, syrup, cardamom, spices, tear them in, drop
:04:02. > :04:06.it in when the syrup is reduced. And shop-brought vanilla ice-cream,
:04:06. > :04:07.people will think you are a culinary Goddess.
:04:07. > :04:12.people will think you are a culinary There you go. What dish would you
:04:12. > :04:19.like to see, food heaven or food hell? Oh, heaven.
:04:19. > :04:24.Jean, what is your question for us? How do I make caramel. I have seen
:04:24. > :04:28.you doing it easily, all I end up with is a mess in the bottom of the
:04:28. > :04:33.frying pan. Well, take a frying panned put in
:04:33. > :04:38.the caster sugar. That is how I find it. It is plain caster sugar and
:04:38. > :04:44.stand by it. Don't stir it. It starts to caramelise. As it does,
:04:44. > :04:48.lift up the pan and shake it around. If you don't cool it down once it is
:04:48. > :04:53.a caramel, it will go darker. It will go really, really dark. So have
:04:53. > :04:56.a tray of cold water. Put the base of the pan in the cold water. It
:04:57. > :05:03.stops it from cooking. If you are scared at the beginning,
:05:03. > :05:09.you get spotting, put a little bit of water in it. For that, I would
:05:09. > :05:15.like you to say hell, it will be a culinary education for Helen! So,
:05:15. > :05:24.what dish would you like to see, food heaven or food hell? Heaven,
:05:25. > :05:31.please. Thank you! Gill from Basingstoke, what is your question?
:05:31. > :05:38.A recipe for pork chops. Is it a joint? Just a chop.
:05:38. > :05:41.Don't stuff them but a great garnish.
:05:41. > :05:47.The chops on the bone will cook quickly. Ten 15 minutes in the oven,
:05:47. > :05:53.keeping them on the bone. Once they are cooked roast apples in the same
:05:53. > :05:59.tray. Get the juices, a bit of scrumpy, cider. Keeping it chunky.
:05:59. > :06:03.Tack some black pudding, roll it in flour, eggs, breadcrumbs so you have
:06:03. > :06:11.the texture with the roast suckling flour, eggs, breadcrumbs so you have
:06:11. > :06:14.pork and the juicy sauce and the crumbling texture of the back
:06:14. > :06:19.pudding. Tracy, what is your question for us?
:06:19. > :06:24.I need a recipe for a light and airy sponge cake. Every time I make it,
:06:24. > :06:29.it seems heavy. I will that then one shall I? Often
:06:29. > :06:34.with sponge cake there are two recipes. Creaming the butter and
:06:34. > :06:40.sugar together like a Victoria. I do it French style. That is whipped
:06:40. > :06:45.eggs with sugar. Whip it up well until it is light. It is ready when
:06:45. > :06:50.you lift the wig and you do a figure of eight on the top, it stays where
:06:50. > :06:55.it is. If not, beat it more. It takes a good six minutes of whisking
:06:55. > :07:01.on electric to get that. Then fold in carefully the sifted flour and a
:07:01. > :07:05.little melted butter. It is a classic French recipe. It is on the
:07:05. > :07:08.BBC website. Fold it in gently and bake it that will make it nice and
:07:08. > :07:14.light. The best bit of advice, low and slow
:07:14. > :07:20.on the cooking. You cannot go wrong. What dish for you, heavy on or hell?
:07:20. > :07:25.Sorry but it must be hell! Right, it is omelette time.
:07:25. > :07:31.Gennaro Contaldo enjoying a third week at the centre of our omelette
:07:31. > :07:38.pan. I reckon that this is a fix. I have so watch this on YouTube. I was
:07:38. > :07:43.not here, he has snuck in. Who are you blaming, Angela? Yes,
:07:43. > :07:48.she is Italian, there is a bit of a deal going on there! The rules
:07:48. > :07:51.apply, a three-egg omelette as fast as you can, ready? Three, two, one,
:07:51. > :08:15.go! You didn't do this on Blue Peter? !
:08:15. > :08:21.I love an omelette. That looks like a proper omelette.
:08:21. > :08:31.Right. I get to try. This Impressive. Do you want a straw? I'd
:08:31. > :08:36.move on if I were you. Keep walking. We have seen worse? Have you? I
:08:36. > :08:42.think that was probably Gennaro's a couple of weeks back. Right, you u
:08:42. > :08:49.definitely wanted to get higher on the board.
:08:49. > :08:53.On the board! Oh! Look at his nervous face.
:08:53. > :08:57.It is an omelette. It has a little crunch with the shell.
:08:58. > :09:03.It looks like an omelette. Henry, who would you like to beat on the
:09:03. > :09:08.board? Being on the board would make me happy, having failed the last
:09:08. > :09:14.time. You did it in a pretty respectable
:09:14. > :09:24.time. In 28. 72 seconds. That puts you next to el warth. I have Gennaro
:09:24. > :09:32.here. Where is Bryn? Do I look that old, do I? Right, you did it... Is
:09:32. > :09:40.it going on, is it? Are you on the board? That is like something that I
:09:40. > :09:43.would make! You are there. 32. 56. I will let you on with that one.
:09:43. > :09:47.would make! You are there. 32. 56. Nice one.
:09:47. > :09:51.I'm feeling generous. You did it a lot quicker.
:09:52. > :09:58.Did I. Am I looking at the top? You did it
:09:58. > :10:01.in 22 seconds, dead. That puts you just outside. It is a pretty good
:10:01. > :10:07.time. 11th place. Not bad. It still tastes
:10:07. > :10:16.a bit dodgy. So, will Helen get her idea of food heaven? A spasm cock
:10:16. > :10:23.chicken with beetroot tabbouleh? Or lamb pot hell? The chefs will make
:10:23. > :10:25.their choices while you enjoy this brilliant choice of dishes from
:10:25. > :10:30.their choices while you enjoy this Simon Hopkinson. He starts off with
:10:30. > :10:45.a quiche Lorraine. Enjoy this, it is brilliant.
:10:45. > :10:48.A classic quiche Lorraine is a beautiful thing.
:10:48. > :10:51.Over the years its reputation has been tarnished by careless cooking.
:10:51. > :10:54.I'm going to show you how to make it properly.
:10:54. > :10:57.This quiche shall banish bad memories of the wedding buffet.
:10:57. > :10:59.A French classic, it can be truly special.
:10:59. > :11:05.Straight on the scales. We are going to need 60g of butter.
:11:05. > :11:13.Whizz all the ingredients together in a food processor.
:11:13. > :11:17.I don't want it so fine that it's like sand.
:11:17. > :11:25.Add two to three tablespoons of ice-cold water to bind it together.
:11:25. > :11:34.This looks fine. Good pastry baking needs care and attention.
:11:34. > :11:42.One very important thing I'll do now before I forget
:11:42. > :11:49.is to put a flat baking sheet in the oven.
:11:49. > :11:52.Set the oven to 180, or gas mark four.
:11:52. > :12:00.Lightly fry the smoked streaky bacon.
:12:00. > :12:10.Place the pastry in a well greased tart tin.
:12:10. > :12:13.Make sure you push the pastry right into the corner.
:12:13. > :12:21.Now, just go straight over with the rolling pin.
:12:21. > :12:29.Now make a few pricks with a fork into the base of the pastry.
:12:29. > :12:32.It just prevents the pastry from rising too much.
:12:32. > :12:42.Butter some tinfoil and place grease-side down onto the pastry.
:12:42. > :12:51.And that is ready to go into the oven.
:12:51. > :12:58.Place on a flat baking tray and cook for about 15 minutes.
:12:58. > :13:11.While the pastry is becoming nice and crisp, I'll begin the filling.
:13:11. > :13:14.So, we've got three eggs. I'm going to have four yolks.
:13:14. > :13:21.Plenty of pepper, I like a peppery quiche. White pepper.
:13:21. > :13:29.And grate in a third of a whole nutmeg.
:13:29. > :13:39.I'm going to pop the bacon in the bottom.
:13:39. > :13:53.Just distribute it around. And back into the oven.
:13:53. > :14:06.Quiche should never be eaten piping hot, straight from the oven.
:14:06. > :14:10.It tastes much better warm or even at room temperature.
:14:10. > :14:41.These days, I have become a bit of an early bird.
:14:41. > :14:45.Every morning, I like a walk by the river before breakfast.
:14:45. > :14:47.Even at this early hour, I think about cooking.
:14:47. > :15:08.The only other two things you need to make it is a freezer and a fork.
:15:08. > :15:11.These frozen coffee crystals, similar to a sorbet
:15:11. > :15:14.but with attitude, are astonishingly easy to make.
:15:14. > :15:17.Your friends will ask, "How did you make that?"
:15:17. > :15:21.Now, I'm going to fill this with water.
:15:21. > :15:24.The coffee itself in here. It's going to be full.
:15:24. > :15:27.So you get almost double strength, like an espresso.
:15:27. > :15:29.If you don't have a coffee-maker like mine,
:15:29. > :15:33.then just make very strong coffee in the way you normally would.
:15:33. > :15:39.And for the finest flavour, use the finest ground coffee.
:15:39. > :16:01.Also put serving bowls in the freezer, too.
:16:01. > :16:07.Once the coffee is made, add the sugar until it dissolves.
:16:07. > :16:14.It just needs to be "put finger in and need to take out quickly" hot.
:16:14. > :16:18.Pour the sweet coffee into the ice cold tray.
:16:18. > :16:27.So, into the freezer. Leave for about 40 minutes.
:16:27. > :16:34.About every half hour, take a fork and drag it through the mixture,
:16:34. > :16:42.That's done. Straight back into the freezer.
:16:43. > :16:46.You'll need to do this three or four times.
:16:46. > :16:51.It is the key to achieving the perfect melt-in-the-mouth texture.
:16:51. > :17:02.This is perfect. You can see it has changed colour.
:17:02. > :17:08.I know I said two ingredients, but I can't resist adding whipped cream.
:17:08. > :17:11.Add a vanilla pod, I'm going to put- a few seeds in. Scrape those out.
:17:11. > :17:23.This keeps the cream cold and adds lightness.
:17:23. > :17:27.You want to get it so that it's just dropping off the whisk.
:17:27. > :17:41.That's fine. Time to serve the granita.
:17:41. > :18:16.More from Simon next week. It is that time of the show to find out if
:18:16. > :18:18.Helen is facing food heaven or food hell.
:18:18. > :18:20.Food heaven would be chicken. Or it could be this pile of lamb
:18:20. > :18:26.here. With a little bit of the neck, Or it could be this pile of lamb
:18:26. > :18:31.the shoulder, slowly cooked with the kidneys, potatoes and onions and
:18:31. > :18:35.turned into a hotpot. Thee guys have chosen the lamb, but
:18:35. > :18:42.it did not make a difference. We are doing the chicken. It was 4-3. So
:18:42. > :18:47.let's lose this. The first thing to do is spasm cock
:18:47. > :18:56.the chicken. The easiest way to do that is not to use the scissors like
:18:56. > :19:01.people do, but you can do it this way.
:19:01. > :19:05.Turn the scissors over. I have had spasm cock once, it was
:19:05. > :19:11.awful. That has set up the recipe.
:19:11. > :19:16.They cooked it as a delicacy for mement I did not want to be rude. I
:19:16. > :19:22.did not realise but they took me out to look at the Guinea pig in the
:19:22. > :19:24.garden. I thought that they were showing me the pets but I had chosen
:19:24. > :19:28.my own Guinea pig! I had pet Guinea showing me the pets but I had chosen
:19:28. > :19:35.pigs as a child. So, any way, back to the chicken! I
:19:35. > :19:41.don't know how to get on to my recipe from that, to be honest.
:19:41. > :19:51.Any way, get rid of that bit and turn it over and press it down.
:19:51. > :19:57.Oh! That is an amazing shot! Now a little bit of olive oil. He looks
:19:57. > :20:12.like he's been run over! It hasn't, has it? No! Now we take the chicken
:20:12. > :20:21.and place it on to the hot pan. The guys are dealing with the
:20:21. > :20:23.tabbuala. It is with beetroot juice. It is so good for you.
:20:23. > :20:29.Yes. We are using that and the beetroot.
:20:30. > :20:37.That is hot, but bring this to the boil, gently cook it and turn it off
:20:37. > :20:45.after it has boiled. You get this. Is that diced beetroot? No, that is
:20:45. > :20:47.the bull fwar wheat cooked in the beetroot juice.
:20:47. > :20:52.OK. Meanwhile, I will make the harissa
:20:52. > :20:57.piece. We take the caraway seeds. Toast those off, please, Henry. Then
:20:57. > :21:03.we turn our attention to the harissa. That is these ingredients
:21:03. > :21:10.that is smoked paprika. Chilli, garlic, red wine vinegar, tomato
:21:10. > :21:13.puree and the caraway seeds. That is it.
:21:13. > :21:17.See that is really healthy, isn't it? This one, yes.
:21:17. > :21:23.The lamb was healthy. It was.
:21:23. > :21:28.I promise, I will, the next time you go out, I will eat lamb. I see what
:21:28. > :21:32.you mean about the smell, but the hotpot is great.
:21:32. > :21:34.But the smell of something affects the flavour.
:21:34. > :21:39.It is memories of if you have that of a smell, it puts you off for
:21:39. > :21:47.sure. Especially Guinea pig! Was it into
:21:47. > :21:53.is? No, it was awful! It was deep fried! They cook it between two hot
:21:53. > :21:57.stoves, so it looks like road kill. Mine way deep fried and it still had
:21:57. > :22:02.claws. Any way, moving on to the chicken.
:22:02. > :22:09.A nice bit of colour on the chicken. Without one of these, can you cook
:22:09. > :22:16.it in a big frying man. I thought you were going to say
:22:16. > :22:19.microwave! Yes, a big pan is good. Season it up. Lots of salt and black
:22:19. > :22:23.pepper. This is my favourite cooking, I'm
:22:23. > :22:30.just watching. It is not cooking, though, is it?
:22:30. > :22:34.Pop this in a hot oven for 25 to 30 minutes. After that we top it with
:22:34. > :22:46.the Philling that we have here. That is the harissa. If you put it on too
:22:46. > :22:52.early it burns. -- filling. This has the hot sweet paprika.
:22:52. > :23:03.Blend it up with the caraway seeds. These are here. And blend this up.
:23:03. > :23:09.How are we doing? We have the bulgar wheat and the beetroot, chopped
:23:09. > :23:12.coriander and mint. That smells amazing. It smells great. Good work.
:23:12. > :23:17.Well done. Thank you very much! Then the lemon
:23:17. > :23:25.zest and lemon juice into it. Then we add the chopped beetroot and
:23:25. > :23:29.pomegranate. You just roll the pomegranate and
:23:30. > :23:36.cut it in halve. Then all of the seeds fall out when you squeeze it.
:23:36. > :23:43.This is going to have good texture. This is harissa. You can find this
:23:43. > :23:50.in the souk har Cabinets. Each stall has their own recipe. This is a
:23:50. > :23:53.simple one. You can have -- you can get this in the souk mar gets.
:23:53. > :23:57.I love the smell of spices. get this in the souk mar gets.
:23:57. > :24:02.Well the key to this, once it has been in there for about 20 to 30
:24:02. > :24:06.minutes, something like that, take it out and spread this all over with
:24:06. > :24:10.your piece over the top. It will it out and spread this all over with
:24:10. > :24:18.burn if you are not careful. So, there is chilli, garlic, hot
:24:18. > :24:23.smoked paprika. The sweet one as well.
:24:23. > :24:31.A little birth of caraway seeds and red wine vinegar.
:24:32. > :24:38.I know you should not but you can buy this ready-made? You can buy it,
:24:38. > :24:46.yeah. But I have to fill in eight minutes of live TV! I know but for
:24:47. > :24:49.know offises -- I know, but for novices.
:24:49. > :24:54.Yes, you can buy it done. I was going to eat the beetroot. I
:24:54. > :25:00.love it. This is diced, cooked in the
:25:00. > :25:13.beetroot juice you can buy. You can cook it in pomegranate juice.
:25:13. > :25:15.Beetroot is so good. You can put it with everything. Beetroot and
:25:15. > :25:24.cheese. But then you have this... Wow! What
:25:24. > :25:28.we do is get a more ive. Lots of herbs.
:25:28. > :25:33.When you put mint in something it tastes really fresh. There is mantd
:25:33. > :25:38.coriander. A bit of both to bring out the flavour.
:25:38. > :25:42.Then the chicken. We can take this. Pour this juice over the top. So
:25:42. > :25:48.this is the spicy bit. The way you have, the reason we spasm cock it,
:25:48. > :25:54.it cook it is evenly but quickly. It is a good way of roasting a bird
:25:54. > :25:58.quickly. That is going to rest. What I wanted
:25:59. > :26:06.to show you, which is in here. It is a little bit of this, you mentioned
:26:06. > :26:13.the fact you are doing BT Sport and BMXing, stuff like that? Yes. I do a
:26:13. > :26:24.programme called Inspire on the BBC. I used to do BMXing when I was a
:26:24. > :26:30.nipper, I would come back and watch Bull's Eye. Hotpot. If you leave
:26:30. > :26:34.that to one side... That does look good. The amount of effort that I
:26:34. > :26:42.put into the potatoes. Don't worry, we will have a lovely
:26:42. > :26:46.time eating it. Hotpots are hearty and comforting. It is a close second
:26:46. > :26:51.with the flavours. This is really good.
:26:51. > :26:56.If I eat something that I think is good for me I enjoy it even more. I
:26:56. > :27:01.know that sounds geeky but it is guilt free food.
:27:01. > :27:05.I have same when I eat a bacon sandwich. I'm with you.
:27:05. > :27:09.There is the halloumi and the chicken. The key to this is
:27:09. > :27:15.basically you just portion it up into decent chunks. Don't mess with
:27:15. > :27:18.it too much. A good way to do the chicken on the barbecue, the spasm
:27:18. > :27:29.cock. How quickly can you cook it? Half an
:27:29. > :27:38.hour? Yes, 20 minutes. There is the harissa-cooked chicken,
:27:38. > :27:43.with beetroot and halloumi. Have a dive into that one. This is torture,
:27:43. > :27:50.you have given me the plate but no cutlery! Dive into that, I will get
:27:50. > :27:57.the wine out. This is delicious. Top drawer.
:27:57. > :28:11.Susie has done an amazing job. This is 2013 vintage, priced at £6.
:28:11. > :28:23.73 to £7. 99. This is a ConSur.
:28:23. > :28:32.Do you always eat chick be and have it with white wine? Mostly.
:28:32. > :28:40.So, 30 minutes? Yes, don't forget to put on the harissa later in the
:28:40. > :28:46.cooking stage. There you go. Best of luck in the
:28:46. > :28:50.future. Blue Peter has finished but a new chapter begins. Just don't do
:28:50. > :28:56.anything on a Saturday morning, or I will not have a job! Well that's all
:28:56. > :28:59.from us today on Saturday Kitchen Live. Thanks to Henry Dimbleby, Bryn
:28:59. > :29:03.Williams and Helen Skelton. Cheers to Susie Barriefor the wine choices!
:29:03. > :29:04.All of today's recipes are on the website. Go to
:29:04. > :29:08.bbc.co.uk/saturdaykitchen. You can catch more great food tomorrow at
:29:08. > :29:13.9.30am on BBC2 in Best Bites and you can catch up on my Food Map of
:29:13. > :29:13.Britain too, repeated in its entirety straight after. Have a