0:00:05 > 0:00:11Good morning. Welcome to your Saturday serving of incredible food,
0:00:11 > 0:00:14outstanding chefs and amazing guests. I'm Matt Tebbutt and this is
0:00:14 > 0:00:19Saturday Kitchen live.
0:00:34 > 0:00:40Welcome to the show. Now we've got a very international line-up today.
0:00:40 > 0:00:45Marianna Leivaditaki, originally from Crete, Peter Gordon who hails
0:00:45 > 0:00:49from New Zealand and Susie Barrie from Winchester, our wine expert.
0:00:49 > 0:00:55Good morning. Winchester is very nice.It is.Not too exotic but a
0:00:55 > 0:01:00lovely part of the world.Yes. Marianna lovely to see you here,
0:01:00 > 0:01:04your first time here?Yes.Greek influences coming in from you today?
0:01:04 > 0:01:11Yes, absolutely, lots of stuff from Crete.And a nice red mullet dish?
0:01:11 > 0:01:17Yes, with rosemary and vinegar and a mixed cabbage salad.Very simple but
0:01:17 > 0:01:22lovely ingredients. Peter, nice to see you.And you too.Haven't seen
0:01:22 > 0:01:28you for a long time. New Zealand? Yes.So good father of fusion food?
0:01:28 > 0:01:35Yes.What have you got for us?It's a bit fusion thing, a pumpkin
0:01:35 > 0:01:43Coca-Cola curry and a cabbage mustard salad.-- pumpkin coconut
0:01:43 > 0:01:55curry. A bit worried about the pumpkin. Susie lots of nice
0:01:55 > 0:02:00flavours?I'm looking at the food and thinking it's colourful. I have
0:02:00 > 0:02:04different colour wines but I'm not sure I can match that. But we have a
0:02:04 > 0:02:10red specially matched for you.All expensive?Good value wines.A range
0:02:10 > 0:02:14of prices. We have been digging around in the food archives to
0:02:14 > 0:02:20unearth some delicious treats from Keith Floyd, Rick Stein, Nigella
0:02:20 > 0:02:32Lawson and the Hairy Bikers. Now, someone who has appeared in some of
0:02:32 > 0:02:34my favourite programmes, I'm delighted to welcome the fantastic
0:02:34 > 0:02:38Rebecca Front. I have to say, usually on a Friday night, I go back
0:02:38 > 0:02:44to the hotel room and I'm in bed by 9, I don't drink or eat, I'm like a
0:02:44 > 0:02:48monk. Last night, I was up very late.We are already in the zone of
0:02:48 > 0:02:51too much information. Where is this going?This is about Alan partridge
0:02:51 > 0:03:00isn't it? ! My komono, in fact... Sorry!I was at home last night on
0:03:00 > 0:03:06my own...I was watching old rear ends of those old shows and they're
0:03:06 > 0:03:11just brilliant.My shows - that's OK then. So you were in your hotel room
0:03:11 > 0:03:17watching me. That's OK.The Thick of it, Alan partridge, almost timeless
0:03:17 > 0:03:23that humour I think?Yes, I think so. I tend to gravitate towards
0:03:23 > 0:03:26stuff that's quite cutting edge so I think they last longer because
0:03:26 > 0:03:31they're fresher and a bit more quirky.Yes. You are here to face
0:03:31 > 0:03:38food heaven and food hell. Just so we don't start a Twitter storm on
0:03:38 > 0:03:48social media, you
0:03:49 > 0:03:54are a pescatarian?Yes, I come from a family that would traditionally
0:03:54 > 0:03:59eat kosher food. Now that I eat fish, I try to stick with kosher
0:03:59 > 0:04:04fish so that's my kind of rule. I eat cheese and milk, things like
0:04:04 > 0:04:11that, now I eat kosher fish.You when you go to restaurants slip into
0:04:11 > 0:04:15the vegetarian mode?Yes, sometimes you don't know what stock they're
0:04:15 > 0:04:19using and things like that so sometimes it's easier to say I'm
0:04:19 > 0:04:23vegetarian, but at dinner parties as well. You don't want to start asking
0:04:23 > 0:04:28people to Cheshire out what is kosher. I just say I'm a vegetarian
0:04:28 > 0:04:34but I'm not properly.What is your idea of food heaven?Olives,
0:04:34 > 0:04:40anything with olives. It's my favourite snack.Very healthy?My
0:04:40 > 0:04:44son is called Oliver.You have taken it to another level.Yes. They are
0:04:44 > 0:04:50healthy.Very healthy.They are very dehydrating because they're salty
0:04:50 > 0:04:55but they are amazing. And now lots of fish, now that I do eat fish,
0:04:55 > 0:05:01tuna, I love that.What about hell? Well, because it's such a peculiar
0:05:01 > 0:05:06dietary Leys that I can inhabit, I generally like anything. I've learnt
0:05:06 > 0:05:10not to be too picky. There are certain things that come up too
0:05:10 > 0:05:15often on vegetarian menus so I suppose I would say goat's cheese.
0:05:15 > 0:05:20It's the fail-safe?It is, you open a menu and you go it's goat's cheese
0:05:20 > 0:05:29parcel again, you know.Parcel?Yes. Filo parcel.It's like the 80s, a
0:05:29 > 0:05:37parcel.It's all a bit like that, yes.Peter, you do some very good
0:05:37 > 0:05:40vegetarian food?I do. Veggie food is great because it's a challenge,
0:05:40 > 0:05:44you have to find ways to give it flavour and texture, all that sort
0:05:44 > 0:05:51of stuff. It's a challenge. For Rebecca's food heaven, olive and
0:05:51 > 0:05:56spelt broth with tuna. I'm going to cook the spelt with olives, parsley
0:05:56 > 0:06:03and sautee some tuna. Broccoli will be add. Scattering over some
0:06:03 > 0:06:09deep-fried garlic, shallots and chillies and finish with a vegetable
0:06:09 > 0:06:14broth and delicious olive-stuffed leaves.Sounds amazing.Hell is
0:06:14 > 0:06:22goat's cheese and egg yolk ravioli. So almost like a parcel. Rav youly
0:06:22 > 0:06:27using goat's cheese. I'm going to serve it with a cream, smoked
0:06:27 > 0:06:32paprika glazed carrots and watercress. Garnished. -- ravioli.
0:06:32 > 0:06:37The power to decide what Rebecca eats is yours. The vote is open now.
0:06:37 > 0:06:43Go to the website before 11 and get voting. We want your food and drink
0:06:43 > 0:06:47questions, you can ask our experts anything you like.
0:06:53 > 0:06:58Obviously you can get in touch by social media as well.
0:06:58 > 0:07:03Susie, you are going to read out some tweets throughout the show?
0:07:03 > 0:07:07Yes, indeed, head of tweets.Feel free to chuck in some questions.
0:07:07 > 0:07:11Thank you, I will, here to learn. Heckle if you like. Let's get
0:07:11 > 0:07:14cooking. Marianna.Hello.
0:07:14 > 0:07:15Heckle if you like. Let's get cooking. Marianna.Hello.How are
0:07:15 > 0:07:21you?Very good.A straightforward dish?Yes, pan frying the red
0:07:21 > 0:07:24mullet, dusting it in flour, I would like you to help me with the salad
0:07:24 > 0:07:32if that is OK.What is the name of the dish?It's called Savore, so
0:07:32 > 0:07:35frying fish with rosemary and vinegar and you can use whatever
0:07:35 > 0:07:43fish you like. When I was little, we used eels.Wow, OK.We couldn't sell
0:07:43 > 0:07:50those in the market.Your dad was a fisherman?Yes, he was.This crazy
0:07:50 > 0:07:55contraption you have got here, I've never seen this as a fish scaler.
0:07:55 > 0:08:01I've only seen this. We used to have a restaurant in Crete and this is
0:08:01 > 0:08:05the only thing we use to clean fish. You have to be a little careful if
0:08:05 > 0:08:14you are in a hurry.Looks vicious. Yes.Be right back, I'm just going
0:08:14 > 0:08:19to wash. Zblur the head chef at the sister
0:08:19 > 0:08:23restaurant?The new place in Hackney Road.How long have you been there?
0:08:23 > 0:08:27I have been there for a year-and-a-half now.Hackney's very
0:08:27 > 0:08:31cool isn't it? All the cool kids live there. You live there, don't
0:08:31 > 0:08:38you?Yes.The Hackney massive. There is a lot of good restaurants?There
0:08:38 > 0:08:42are lots of places opening up and it's amazing because sometimes
0:08:42 > 0:08:45people go, oh, you know, you've got so many people interested in the
0:08:45 > 0:08:50area and it's like, yes, the more the mayorier, you know, like it's
0:08:50 > 0:08:57really good.It encourages people to get there?Yes.You started live as
0:08:57 > 0:09:02a waitress, is that right?I did, yes.How long were you a waitress
0:09:02 > 0:09:13for?Three or four months. I used to go to Marrow as a student when I was
0:09:13 > 0:09:17studying in Kent at the University of Canterbury.You were studying
0:09:17 > 0:09:22forensic psychology?Yes, I did psychology then forensic psychology.
0:09:22 > 0:09:26That's quite a departure into restaurants?Yes, but I was brought
0:09:26 > 0:09:30up in a restaurant so all my life, all my childhood was there. I loved
0:09:30 > 0:09:39food. So yes, I kind of returned to it. It was a passion.Yes.So Morrow
0:09:39 > 0:09:43when I was a student was my favourite restaurant. I used to save
0:09:43 > 0:09:49all my tips and go for a meal maybe once every two months. That's where
0:09:49 > 0:09:53I knocked first time and said I want a job.Yes. And they were quite
0:09:53 > 0:09:58open?Well they asked me what I can do and I didn't have any kitchen
0:09:58 > 0:10:02experience so I said, anything really. They were like, can you do
0:10:02 > 0:10:07the floor, I said yes. So...It's amazing that you go in as a
0:10:07 > 0:10:11waitress, you can work your way up to head chef and now you've got your
0:10:11 > 0:10:17own restaurant.Yes. I look after it as if it's my own and it's amazing.
0:10:17 > 0:10:26It's been such a great journey.Yes. My bosses are wonderful, we trust
0:10:26 > 0:10:30each other.They are legends in the London and world food scene?They've
0:10:30 > 0:10:34taught me a lot.Is this a sort of dish that you would do?I would
0:10:34 > 0:10:39definitely do it. I really love using fresh fish and really try and
0:10:39 > 0:10:47give people the opportunity to have fresh fish because it's not the
0:10:47 > 0:10:55easiest thing.A lot of olive oil in there so you almost shallow fry?
0:10:55 > 0:11:05Yes, but there's quite a lot. This is really good extra virgin stuff.A
0:11:05 > 0:11:11hefty coating. You want that crispy? Yes. In Greece that would never be a
0:11:11 > 0:11:14problem because everyone's got tonnes of olive oil. So you would
0:11:14 > 0:11:19never think you deep fry potatoes in olive oil there, you know, that
0:11:19 > 0:11:24would never be a problem. I've turned the fish to get a nice golden
0:11:24 > 0:11:32colour. I'm going to add a handful of chopped tomatoes.OK. Olive oil,
0:11:32 > 0:11:40tomatoes. Bit of rosemary?And right at the end, we'll put a splash of
0:11:40 > 0:11:47vinegar.I'm using the same vinegar, you are using Muscatel vinegar?Yes.
0:11:47 > 0:11:51What is that bringing to the dish? It's acidic and sweet at the same
0:11:51 > 0:11:57time. So it does exactly that. It kind of, it's not just really harsh
0:11:57 > 0:12:03on the palate but together with the kind of nice flavour that comes from
0:12:03 > 0:12:07the rosemary and those aromas, there' acidy of tomatoes, the
0:12:07 > 0:12:11sweetness of the vinegar, you get this emulsion that goes on top of
0:12:11 > 0:12:18the fish and it's just delicious. I can't describe it.It's delicious
0:12:18 > 0:12:31because I tried it in rehearsal. Call us if you want to get in touch.
0:12:31 > 0:12:35A lot of your dishes in the restaurant, you send off for
0:12:35 > 0:12:40ingredients to Greece for, don't you?Well, there are lots of Greek
0:12:40 > 0:12:44people in London. There are lots of people that are really interested in
0:12:44 > 0:12:47bringing things as well. So there are quite a few companies who help
0:12:47 > 0:12:54do that. But I try and bring very kind of particular things like
0:12:54 > 0:13:04goat's cheese.Yes.Maybe you haven't tried nice goat's cheese.
0:13:04 > 0:13:13Maybe that's what it is.Honey which is, there is lots of beautiful
0:13:13 > 0:13:17honeys around the world but I was brought up with a certain honey and
0:13:17 > 0:13:21I love it. A lot of the recipes are the dishes
0:13:21 > 0:13:26that you eat and they'll be kind of determined by the key ingredients?
0:13:26 > 0:13:31Well, yes, I use things from Crete and then I always follow what we do,
0:13:31 > 0:13:36the kind of Middle Eastern cuisine, but everything is so interlinked and
0:13:36 > 0:13:41there's ideas from one place, then you can apply and use your
0:13:41 > 0:13:47ingredients to change it a little bit.I loved what you told me
0:13:47 > 0:13:51yesterday when we were chatting - when you arrived in London you
0:13:51 > 0:13:54weren't using chopping boards because everything was done by hand
0:13:54 > 0:14:00standing up?It was. In my family restaurant where we grew up
0:14:00 > 0:14:07basically in the kitchen, we didn't have even one... We had one chopping
0:14:07 > 0:14:13board used to slice bread, you know. So everything was chopped by old
0:14:13 > 0:14:17ladies Wark working in the kitchen by hand. So it was nothing like
0:14:17 > 0:14:25this.This new fangled technology we have!I love it now, I can't say I
0:14:25 > 0:14:29don't. I didn't know people can spend hundreds of pounds buying
0:14:29 > 0:14:34kniveles.Tell us about this because I can't stop eating this in
0:14:34 > 0:14:42rehearsal. So sweet.They are seedless grapes. They are kind of
0:14:42 > 0:14:46very much used as table grapes really. They can be used for wine,
0:14:46 > 0:14:50they are usually dried. They are little tiny and sweet grapes without
0:14:50 > 0:14:56seeds.Delicious. Would you like a pile of this?A pile of that. So you
0:14:56 > 0:15:01want to make sure that salad is really kind of sour and punchy and
0:15:01 > 0:15:04has enough salt. And enough sugar. It's like you are
0:15:04 > 0:15:12doing a pickle but it's an instant one so you really want to have that.
0:15:12 > 0:15:17Is that any sauce?No, it has got its own sauce.Remind us what that
0:15:17 > 0:15:22is called?It is red pullet with pickled cabbage salad. Beautiful. It
0:15:22 > 0:15:24looks amazing.
0:15:26 > 0:15:30Let's go and see what Rebecca thinks. Do you like red mullet? I
0:15:30 > 0:15:39do. That looks amazing. The salad looks great too.Please, don't wait
0:15:39 > 0:15:47for us.I like the idea of vinegar. Sweet-sour, but without using the
0:15:47 > 0:15:52sugar. The sweetness of that vinegar.I think that the red mullet
0:15:52 > 0:15:57is part of it. It is quite oily. It's rich. It's sweet and it is
0:15:57 > 0:16:03fresh. If you eat it like a vinegary sauce.That's so delicious.Is that
0:16:03 > 0:16:06your kind of thing?That's really lovely because the vinegar brings
0:16:06 > 0:16:10out the flavour of the fish.Do you like straightforward Mediterranean
0:16:10 > 0:16:16food?I kind of just like food! I can save you a lot of time here. I
0:16:16 > 0:16:31just like food.What are we drinking?I have a win from Saint
0:16:31 > 0:16:35Mont and it is a blend of local grape varieties and it is from the
0:16:35 > 0:16:452015 vintage. You can get it for £9 from M&S. Loved it because it has
0:16:45 > 0:16:49refreshing zesty, lemony, zesty acidity which you need when you have
0:16:49 > 0:16:53got fish like this and underlying that is that lovely, ripe yellow
0:16:53 > 0:17:00fruit.That's delicious.Do you like that?I do.Excellent. Excellent. It
0:17:00 > 0:17:07will wake up on a Saturday morning. Just what we wanted at 10.20am.Wz'
0:17:07 > 0:17:10oning about the grapes and add sweetness. We were talking about the
0:17:10 > 0:17:13fact that the wine has some richness as well that you need and it's just
0:17:13 > 0:17:18a lovely wine.How is that combination, Peter?It is crisp and
0:17:18 > 0:17:27fresh. There is almost like an oiliness on the wine.Exactly.It is
0:17:27 > 0:17:31crisply clear and I love the fact that it is going with Rosemary which
0:17:31 > 0:17:35is unusual to have with fish, Rosemary and fish.All good.
0:17:35 > 0:17:42Gelicious.Peter, you're cooking. I like your glasses.I'm having to
0:17:42 > 0:17:47wear them all the time.I'm not there yet. What are you cooking for
0:17:47 > 0:17:56us later?It is a pumpkin coconut curry and there is some venison and
0:17:56 > 0:18:01it is a nice seasonal dish.I look forward to that. Don't forget if you
0:18:01 > 0:18:06want to ask us a food or drink related question or anything else
0:18:06 > 0:18:13really, call this number: Lines close at 11am today. So get
0:18:13 > 0:18:18dialling now! Or you could tweet us your questions using the hashtag
0:18:18 > 0:18:22Saturday Kitchen and don't forget to vote for Rebecca's food heaven or
0:18:22 > 0:18:27food hell. Let's join Rick Stein and he is having a whale of a time in
0:18:27 > 0:18:32Iceland. Take a look.
0:18:34 > 0:18:38It would be impossible to overstate the importance of fish here. So much
0:18:38 > 0:18:46so there is a tribute to cod bang in the middle of the harbour. It's
0:18:46 > 0:18:52actually a monument to the salting and drying of cod and up there is a
0:18:52 > 0:18:56traditional cod drying shed and I just think it just sort of fits into
0:18:56 > 0:19:02the landscape. So, I'm actually very fond of it, but not fond of the
0:19:02 > 0:19:06prospect of having to come down now because it's very icy and I don't
0:19:06 > 0:19:12want to slip and I suffer from vertigo a little!
0:19:12 > 0:19:18Do I look high up by the way? OK.
0:19:18 > 0:19:33It's all about the fish. Nothing but the fish. So I'm cooking a
0:19:34 > 0:19:45simple cod gratin with bernais sauce. So many of my fish dishes
0:19:45 > 0:19:50start like this. Softening veg like carrot, leek and onion. It always
0:19:50 > 0:19:57makes a lovely base to many a fish dish and many a fish pie. In Iceland
0:19:57 > 0:20:03they use whey at this stage which gives the fish pie a nice tartness.
0:20:03 > 0:20:14Frankly, I sort of prefer white wine for cooking and for drinking!
0:20:14 > 0:20:25A lovely piece of cod. I'm going to cut it into chunks. In goes my cod.
0:20:25 > 0:20:28Just add a bit of flour, it will tighten everything up. Into the
0:20:28 > 0:20:44dish. Look at that. It's so wholesome.
0:20:45 > 0:20:52To make the bearnaise sauce, we create a reduction. Now peppercorns.
0:20:52 > 0:21:00A bay leaf and some tarragon. Bring that to the boil and leave it to
0:21:00 > 0:21:04simmer for ten minutes which I'm going to stir into my beaten eggs
0:21:04 > 0:21:13and butter more my bearnaise sauce. I'm using some hot water to cook the
0:21:13 > 0:21:17egg yolks so it will get more volumous, I have to be careful
0:21:17 > 0:21:24because if you carry on it too far, it will split and you will lose your
0:21:24 > 0:21:28volume and bearna circumstances se. The vinegar is simmered to a trickle
0:21:28 > 0:21:34and I want every drain. Push that down a little bit. Next, butter, of
0:21:34 > 0:21:43course, to help the sauce thicken and finally tarragon, the
0:21:43 > 0:21:47distinctive flavour of bearnaise. I love this. It smells fantastic. In
0:21:47 > 0:21:51Iceland, they bake it. It is an unusual thing to do with bearnaise,
0:21:51 > 0:22:04but it works. Just pop that in the oven. Not too long, about 20, 20 #2
0:22:04 > 0:22:125 minutes. -- 20, 25 minutes. And that's it, one Icelandic inspired
0:22:12 > 0:22:22cod gratin.
0:22:24 > 0:22:28The great thing about Iceland is everyone knows everyone and word has
0:22:28 > 0:22:32got around that I'm here and the mayor has invited me over for guess
0:22:32 > 0:22:37what? Waffles. What other capital city in the world would the mayor
0:22:37 > 0:22:42invite you in, sit down and have a chat. It's that sort of place,
0:22:42 > 0:22:47Iceland. I happen to know there is a Facebook page dedicated to the
0:22:47 > 0:22:56mayor's hair. Yes, his hair! Only in Iceland. Just getting his mixer
0:22:56 > 0:23:03ready. Very nice to meet you. Now I see why. He has actually got very
0:23:03 > 0:23:08nice hair. What a lovely house. Thank you. Welcome.Thank you. I was
0:23:08 > 0:23:14just saying it is a great privilege to be invited by the mayor in to
0:23:14 > 0:23:21some waffles. So you do this once a year then?Yes. It has become a
0:23:21 > 0:23:29habit that on Cultural Night which is the anniversary anniversary, we
0:23:29 > 0:23:32have this big festival. One of the neighbours this the idea of opening
0:23:32 > 0:23:38up their house and making waffles and coffee, traditionalise landic.
0:23:38 > 0:23:45So we decided to take part, maybe ten years ago. And so, now every
0:23:45 > 0:23:52year we have maybe around 1200 people write their names...1200?In
0:23:52 > 0:23:57our guest book.Come through here? Yeah.That's a lot of waffles.A
0:23:57 > 0:24:00natural queue that forms.Does anybody talk politics to you?I
0:24:00 > 0:24:04guess if I would have an open house to talk politics, I wouldn't get
0:24:04 > 0:24:061200 people! LAUGHTER
0:24:06 > 0:24:13No, I doubt you would. And yes, I did ask, he does use more than one
0:24:13 > 0:24:18waffle iron for 1200 guests! Seven if you're taking notes!This is by
0:24:18 > 0:24:23no means a complex thing.OK.But this is rhubarb jam. It's good
0:24:23 > 0:24:28because you have some sour with the sweet, cream.Yes.And then
0:24:28 > 0:24:34something crunchy and you don't need more. You can live off these.
0:24:34 > 0:24:49Thanks. Exemplary waffles! I like your rhubarb jam. Delicious. Does
0:24:49 > 0:24:58each of your 1200 people get one of these?Yes.They are very lucky.
0:25:00 > 0:25:06Thank you for that Rick. We saw him making his delicious looking fish
0:25:06 > 0:25:12stew with bearnaise. You are a fan of hal but. I'm going to do a little
0:25:12 > 0:25:17halibut dish using bearnaise, but I'm going to use Jerusalem
0:25:17 > 0:25:22artichokes andical which is in season. All I'm going to do is poach
0:25:22 > 0:25:27the halibut in here, in this poaching liquor, I have got wine,
0:25:27 > 0:25:33white wine vinegar and lemon zest, bay lef, tarragon and coriander
0:25:33 > 0:25:37seeds and star anise. You could just poach in water if you like. It is
0:25:37 > 0:25:41just there to give it a bit of kick.
0:25:43 > 0:25:49Star anise is very good for avoiding flu, isn't it?I don't know.It's
0:25:49 > 0:25:56probably rubbish.Do you know, Peter?What I do know about star
0:25:56 > 0:26:01anise before you visit the courts in ancient times you would like a lef
0:26:01 > 0:26:07off the star anise tree and it would freshen your breath. I suspect it
0:26:07 > 0:26:18has got a good antibiotic. Congratulations on your new drama.
0:26:18 > 0:26:25Tell us the premise?It is written by Kay Mellor. That's a badge of
0:26:25 > 0:26:31distinction. Yeah, I think Kay decided to write it because she'd
0:26:31 > 0:26:36visited registrar offices to sort of, you know, register family
0:26:36 > 0:26:40bereavements and births and all human life is there. So when you go
0:26:40 > 0:26:43to these places, there are people with brand-new babies and then there
0:26:43 > 0:26:47are people who are in mourning and the whole brand-new, the label still
0:26:47 > 0:26:53on! So it's all happening there in front of your eyes. It's a great
0:26:53 > 0:26:59forum for a drama. So in the drama Ashley Jenson plays this maverick
0:26:59 > 0:27:02registrar who doesn't necessarily play by the rules because she's
0:27:02 > 0:27:06trying to just do the best thing by the people who come in and need her
0:27:06 > 0:27:11help and I play this not at all maverick registrar who plays
0:27:11 > 0:27:17everything by the rules.Up tight... She is really kind of, she is a rule
0:27:17 > 0:27:22obeyer, but taken to the the enth degree.Is it a straight role. You
0:27:22 > 0:27:30do a lot of straight roles?I try and do 50/50 drama and comedy. It is
0:27:30 > 0:27:38a dramatic role, it did get laughs at a recent screening. Well they all
0:27:38 > 0:27:41seemed happy. There are lots of jokes in the script. Kay is very
0:27:41 > 0:27:47funny. So Kay was very happy with it getting laughs. I was thinking, "Oh.
0:27:47 > 0:27:53I didn't think I was playing that bit for laughs." But she is an
0:27:53 > 0:27:57unsympathetic character and that's why she is unintentionally funny.
0:27:57 > 0:28:02Did you do any search? Did you go to the a registrary office?Yes, in
0:28:02 > 0:28:06Leeds. The whole thing is set in Leeds and I'm doing a Leeds accent
0:28:06 > 0:28:12which I hope I've done OK. So yeah, we went to the registrar office in
0:28:12 > 0:28:16Leeds and we met registrars who were great and lovely and that was
0:28:16 > 0:28:21interesting and I secretly recorded some accents.Really? How is your
0:28:21 > 0:28:24Leeds accent?I'm not going to do it now because I haven't got my tape
0:28:24 > 0:28:28with me. I hope it's OK, I tried to do it as authentically as possible,
0:28:28 > 0:28:34but I don't know.OK, so while we were chatting here is the raw
0:28:34 > 0:28:36artichokes, Jerusalem artichokes, the fish is poaching and turn that
0:28:36 > 0:28:40over in a little bit and this is on a really, really low heat. This is
0:28:40 > 0:28:46the base of the bearnaise. That's my white wine, white wine vinegar and
0:28:46 > 0:28:50shallots and tarragon in there reducing. Here shallots, garlic and
0:28:50 > 0:28:56a few crushed hazelnuts, the ones that haven't fall on the floor!
0:28:56 > 0:29:02Right, that's so far. You come from a very creative household, you had a
0:29:02 > 0:29:05lot of family members, your great-grandfather was in musical
0:29:05 > 0:29:10theatre?Yes, he was in a musical act. So he was just kind of
0:29:10 > 0:29:15naturally gifted at music and songwriting and so on. My mum
0:29:15 > 0:29:19writes. Used to write children's books. My dad is an artist and
0:29:19 > 0:29:23illustrator and my brother is a writer, script writer. So yeah, it
0:29:23 > 0:29:29is that sort of house.You went to Oxford and joined the Oxford Review,
0:29:29 > 0:29:32I believe you were the president?I think I was the first female
0:29:32 > 0:29:35president. I believe. That's what I was always told anyway. Maybe the
0:29:35 > 0:29:40others were keeping it under their hats.You met a lot of your
0:29:40 > 0:29:45contemporaries who you have gone on to work with?Yeah, Patrick I knew
0:29:45 > 0:29:49very well, we were in the Review together. I didn't really know
0:29:49 > 0:29:53Amanda and David Schneider particularly. We met a couple of
0:29:53 > 0:29:56times at Oxford, but our paths didn't cross much. Do you mind, I'm
0:29:56 > 0:30:05talking...Sorry.
0:30:05 > 0:30:11We ended up working together which is nice.You got a Bafta for the
0:30:11 > 0:30:14Thick Of It.Thank you for mentioning that.That's all right.
0:30:14 > 0:30:23You got a Bafta arm or elbow?They are really heavy. I was carrying it
0:30:23 > 0:30:27round, clutching it. The next morning my arm had gone dead and I
0:30:27 > 0:30:31thought, that's it, I've won the Bafta, now I've had the stroke.Now
0:30:31 > 0:30:37I'm going to die?Yes.It can't get any better.It was an awful kind of
0:30:37 > 0:30:41poetic justice thing, you know, I trapped a nerve in my arm with this
0:30:41 > 0:30:47big metal thing.Do you enjoy doing those sorts of comedy shows?Yes.
0:30:47 > 0:30:53They are like you said earlier very cutting edge?I like quirky comedy,
0:30:53 > 0:31:00dark comedy. So yes, I do. I love doing drama. I set out to be a
0:31:00 > 0:31:06straight actor really. Then I kind of drifted into comedy. So for me, I
0:31:06 > 0:31:12just love having that balance. On an average year if I can get to do 50%
0:31:12 > 0:31:17comedy and 50% drama, I'm really happy.Sorry, I've just sauteed
0:31:17 > 0:31:26that. This is my clarified butter. Going into the eggs there.Is a
0:31:26 > 0:31:34bernaise tough to do?On live TV, yeah. God knows what I was thinking.
0:31:34 > 0:31:38No, it's not that difficult actually, you just need to be quite
0:31:38 > 0:31:45clever with it, he says as he splits it. It's much easier to do it like
0:31:45 > 0:31:50Rick did it, over a bowl.I've never successfully made mayonnaise but
0:31:50 > 0:31:54it's because I'm impatient. I bash things around when cooking. You are
0:31:54 > 0:31:59doing that delicate.That's the fun isn't it?Bashing things around?Yes
0:31:59 > 0:32:05and getting involved. You can't get too kind of Princesse about cooking.
0:32:05 > 0:32:12True. Some of the other roles - I said I
0:32:12 > 0:32:17was watching you with Steve Coogan and Alan partridge. When you look at
0:32:17 > 0:32:24some of the comedy you see on TV, do you think a lot of commissioners are
0:32:24 > 0:32:29quite scared of taking risks?It's really difficult I think to take
0:32:29 > 0:32:34risks with comedy because it's incredibly subjective. It's very
0:32:34 > 0:32:39interesting, because I'm on Twitter, when you are in a comedy thing and
0:32:39 > 0:32:43look on Twitter after wards and it's always split. Some people are saying
0:32:43 > 0:32:47this is absolute rubbish, the worst thing it's not even a funny, not a
0:32:47 > 0:32:51single joke and people saying this is the funniest thing. People don't
0:32:51 > 0:32:57really do that with drama, people say it's quite good, I was gripped
0:32:57 > 0:33:00or whatever but there's something about comedy, people feel like they
0:33:00 > 0:33:08own it so therefore love or hate it. You do a lot. Sometimes it takes
0:33:08 > 0:33:14years for people to pick up on the shows and as soon as they go on,
0:33:14 > 0:33:21people go, this is amazing.Yes.It just seems that it's quite
0:33:21 > 0:33:25difficult, that cutting edge comedy? It is. Because often it doesn't
0:33:25 > 0:33:30translate on paper, so you look at a script. Now I'm so used to reading
0:33:30 > 0:33:34comedy scripts, I think I can tell how it's going to work. But quite
0:33:34 > 0:33:37often you can't really. You look at something and think, well I think
0:33:37 > 0:33:42that's funny but I don't know. Someone like Julia, she writes jokes
0:33:42 > 0:33:45but a lot of the comedy comes from the characterisations and situations
0:33:45 > 0:33:50and the darkness of that.Yes.When you know all-ya's work, you look at
0:33:50 > 0:33:53something on paper and think, I know how she's going to do that and it's
0:33:53 > 0:33:58going to be hilarious.Yes.But you can't always tell just by looking at
0:33:58 > 0:34:04it on paper because it's not a standard set-up joke, it's quirkier
0:34:04 > 0:34:10and weirder than that. What she does with it is brilliant.So when you
0:34:10 > 0:34:15get a director or writer involved and you see their credentials, she
0:34:15 > 0:34:20goes yes, I want to do that?I always go on scripts really, I would
0:34:20 > 0:34:23never just say yes regardless because you never know, somebody
0:34:23 > 0:34:28could be having a bad day. I always go on script. But you can
0:34:28 > 0:34:32tell a lot from reading the script. I've been doing that for a long
0:34:32 > 0:34:38time. So I know what I'm looking for.Just going to give this
0:34:38 > 0:34:52berrnaise a glaze. Sauteed off the artichokes and the kale. That's the
0:34:52 > 0:34:59garnish that, 's the bernaise and we need the fish on top.Looks
0:34:59 > 0:35:04absolutely beautiful.Just poached. Blowtorch it for a little bit of
0:35:04 > 0:35:08theatre really. You don't need to do that.It's quite butch isn't it.
0:35:08 > 0:35:14That is what I was thinking.It's a good look for you.OK, let us have
0:35:14 > 0:35:22the fish which is just poached. A few more of the hazelnuts and
0:35:22 > 0:35:27shallots for texture and that's it. Tuck in.That looks so lovely.
0:35:27 > 0:35:35Right, here I go. Are you going to say something while
0:35:35 > 0:35:40I eat this or watch while I shove it in my gob.As soon as you've got it
0:35:40 > 0:35:45in your mouth, I'm going to ask you a question.Now you are all going to
0:35:45 > 0:35:52see how I eat.I love halibut.I do actually, it's one of my favourites
0:35:52 > 0:35:55and Jerusalem artichokes are wonderful.They might have a bite to
0:35:55 > 0:36:02them. So what will I be making Rebecca at the end of the show? Her
0:36:02 > 0:36:10food heaven, olives? If so, it will be olive and spelt broth with tuna.
0:36:10 > 0:36:18I'll add broccoli and scatter over deep-fried shallots and chillies and
0:36:18 > 0:36:31finish with olive stuffed sage leaves. Hell is goat's cheese,
0:36:31 > 0:36:35ravioli, potato, thyme, spoked paprika glazed carrots. What she
0:36:35 > 0:36:41gets is down to you, 25 minutes left to vote. Go to the website right now
0:36:41 > 0:36:45and we'll find out the results at the end of the show. All good?
0:36:45 > 0:36:53Wonderful. The tarragon just makes it so lovely.Classic. Now time for
0:36:53 > 0:36:57the Keith Floyd, he's riding high over Alsas while sampling all the
0:36:57 > 0:37:00local wine. Take a look.
0:37:00 > 0:37:08over Alsas while sampling all the local wine. Take a look.
0:37:11 > 0:37:15Here we go again. Here is the production assistant looking very
0:37:15 > 0:37:24anxious. Despite being invaded three times this is a resilient place, it
0:37:24 > 0:37:39exudes a genuine joy devivre.
0:37:40 > 0:37:46Their cakes are so good. A Hungarian countess once told me the only place
0:37:46 > 0:37:51to enjoy cakes is in Vienna, but there is the painstaking care of
0:37:51 > 0:37:53family businesses who employ a couple of young apprentices very
0:37:53 > 0:37:59proud to learn and maintain the fine tradition of master cake-making.
0:37:59 > 0:38:02They make exceedingly good cakes and croissants, of course.
0:38:19 > 0:38:23This is what happens when you let your emotions rule your mind. I'm a
0:38:23 > 0:38:28fool to myself. My relationship with the director is based on trust and
0:38:28 > 0:38:31understanding, I don't trust him and he doesn't understand me. He knows I
0:38:31 > 0:38:37hate fly, no head for heights but somehow he persuaded me to take a
0:38:37 > 0:38:42flight, just for a few good shots. The crew were protesting I was
0:38:42 > 0:38:46yellow.
0:39:02 > 0:39:09Don't like being in this balloon. It looks great on TV, lovely sunshine
0:39:09 > 0:39:15day, Alpine scenery, drifting over the mountains. Here we are 3,000
0:39:15 > 0:39:21feet up and nothing on the clock but the maker's name. I have wine to
0:39:21 > 0:39:29cheer me up. This is Floyd on France absolute hi terrified... He said it
0:39:29 > 0:39:33was simply a question of mind over matter, he didn't mind and I didn't
0:39:33 > 0:39:39matter. We are out of gas and we crash-landed in the road.
0:39:43 > 0:39:47Andre, my mad pilot, managed to save a little gas for essential
0:39:47 > 0:39:48requirements.
0:39:48 > 0:39:56a little gas for essential requirements.Of course it's the old
0:39:56 > 0:39:59tradition since 1783.
0:40:03 > 0:40:07Since this year, whenever there is a new flight, people who fly the first
0:40:07 > 0:40:16time in balloon, they have to drink champagne.Didn't save the gas, you
0:40:16 > 0:40:19used it to cool down the champagne? Yes, sure.
0:40:19 > 0:40:22used it to cool down the champagne? Yes, sure. We should have Had the
0:40:22 > 0:40:28gas used for something else. OK. Brilliant.
0:40:32 > 0:40:39And then there is another tradition. But I guess we'll just have to take
0:40:39 > 0:40:49care of the technical point of view. This is the other tradition!My
0:40:49 > 0:40:53rendezvous was a remote farmhouse where they rely purely on the sale
0:40:53 > 0:40:59of their cheeses. The rest of the journey was on foot while Andre
0:40:59 > 0:41:03shared his funny stories with me. It turned out he was a distant relation
0:41:03 > 0:41:11to another of the valley's favourite sons, Albert Scweizeer who once
0:41:11 > 0:41:18said, you will never get me up in a balloon, John.
0:41:49 > 0:41:55Very witty. Anyway, the set cheeses are salted, stored and turned daily
0:41:55 > 0:42:00for up to three weeks. It's a strong tangy cheese with a pungent smell
0:42:00 > 0:42:06but it's quite delicious.It's first of all cheese, but this cheese is
0:42:06 > 0:42:13not riped at all and it's still a sweet cheese. So it's served with
0:42:13 > 0:42:21some cream and so there is the what we call in France the small milk,
0:42:21 > 0:42:29it's what drops...The whey I think we call it.And so you pour that on
0:42:29 > 0:42:39the cheese here and this is very good. I mean you have goose liver or
0:42:39 > 0:42:43champagne, something very renowned from France, but this one should be
0:42:43 > 0:42:49very well-known. It's very good. Would you have sugar with this?You
0:42:49 > 0:42:54take some sugar with this, I guess there's already some on it, but it's
0:42:54 > 0:43:03very, very fine. So all the gastronomy in the farms was
0:43:03 > 0:43:08originally...Beautiful.So that people could study all the summer
0:43:08 > 0:43:12long on the mountain and they didn't need anything, they just took some
0:43:12 > 0:43:13sugar with them.
0:43:19 > 0:43:24Thank you, Keith. Not an obvious combination of flavours there, but
0:43:24 > 0:43:31they seemed to enjoy it. Nigella Lawson shows us a delicious recipe
0:43:31 > 0:43:39with chicken later. Chilli flakes and garlic roasted and served in a
0:43:39 > 0:43:42wrap with yoghurt, htahini and pomegranate seeds. Instead of
0:43:42 > 0:43:47omelettes, we are doing a Halloween challenge. We have still got the
0:43:47 > 0:44:04puns though. Which chef will come out alive, will they have a ghost of
0:44:04 > 0:44:09a chance or will the omelette challenge come back to haunt them.
0:44:09 > 0:44:14Will they have a trick or a treat? Will Rebecca get her food heaven
0:44:14 > 0:44:19olives or food hell goat's cheese. Still chance for you to vote on the
0:44:19 > 0:44:27website. Enough from me, let's get on with cooking.
0:44:27 > 0:44:35Good to see you back. What are we making?Some venison cooked nice and
0:44:35 > 0:44:39rare and pumpkin coconut-curried and a salad. Two salads today.That's
0:44:39 > 0:44:45OK.Shred this as thin as you can and we will mix with vinegar and
0:44:45 > 0:44:50mustard and sugar. The venison is at room temperature and it's going to
0:44:50 > 0:44:56go into a hot pan with sesame oil. This is typical of your kind of
0:44:56 > 0:45:02cooking, isn't it? Fusion, do you like the term fusion?It has been
0:45:02 > 0:45:08mistreated. I sort of, I did like it and then I didn't like it because I
0:45:08 > 0:45:13was reading various other chefs actually who would say things like
0:45:13 > 0:45:18"Oh, it is confusion, not fusion." I found that really annoying, but I've
0:45:18 > 0:45:22struggled to find a term that makes sense to me and I think fusion, it
0:45:22 > 0:45:27sounds laboratory really, doesn't it?It's a bit like the term
0:45:27 > 0:45:34gastropub. It has been misused.I remember someone said, "It is modern
0:45:34 > 0:45:38British." Someone said, "It's hardly British." No, it is not really
0:45:38 > 0:45:45British. Is it Pacific rim because I use flavours around the world and
0:45:45 > 0:45:49not just the Pacific.You can't be boxed.It is not that important.
0:45:49 > 0:45:56Fusion works. It does describe if you can get over the sort of
0:45:56 > 0:46:00negative connotations sometimes. In here I have got cumin curry seeds
0:46:00 > 0:46:04and pumpkin and salt and pepper and I'm going to roast this. I'm going
0:46:04 > 0:46:08to make a pumpkin curry, but I want it to have the beautiful flavour of
0:46:08 > 0:46:15roast pumpkin.So you're not peeling it?No, skin on.And that will be
0:46:15 > 0:46:20tender enough to eat?Tender enough to eat and we will reheat in the
0:46:20 > 0:46:25curry sauce. To make the curry sauce I'm going to caramelise onions and
0:46:25 > 0:46:29ginger and garlic and star anise actually.Do you want anything
0:46:29 > 0:46:37chopped?Do you want to chop up the garl ic and chillies.You do a lot
0:46:37 > 0:46:41of travelling, don't you?I do.Is that for work or pleasure?It is
0:46:41 > 0:46:47work. Recently, I was in Venice last week for work, we were thanking the
0:46:47 > 0:46:54Navy for an event and before that I was in an island on the Pacific. It
0:46:54 > 0:47:00has a population of 1500.Wow.I was there doing a food tour and what was
0:47:00 > 0:47:04lovely, I got to eat fruit bat.Is that lovely?It wasn't too bad
0:47:04 > 0:47:09actually.Right.It wasn't too bad. It was like an aged grouse in
0:47:09 > 0:47:15flavour.A what, sorry?An aged grouse.You were tucking into sea
0:47:15 > 0:47:22cucumber?Which was...Yum-yum? Quite nice and these huge crabs.
0:47:22 > 0:47:29They get up to six kilos. They are the world's largest living...The
0:47:29 > 0:47:40big crabs.The body...This big! There are reports of one meter
0:47:40 > 0:47:44circumference crab. That's with the legs out. They are huge.Are they
0:47:44 > 0:47:55good eating?Delicious. They survive on a diet of coconut. They are
0:47:55 > 0:48:02really fresh.Have you tried that? No.Any crazy food?My dad used to
0:48:02 > 0:48:07use sea cucumbers for baits. We had to prepare them to put on the hooks,
0:48:07 > 0:48:12but I've never eaten one.Apparently they are delicious.What is a sea
0:48:12 > 0:48:20cucumber?It is like a giant slug! It is quite funny.Do you cook it
0:48:20 > 0:48:26before you eat it?I don't know, ask him! I wasn't there!
0:48:26 > 0:48:32Recipes on the website!At the feast there was a whole suckling pig
0:48:32 > 0:48:37cooked and tuna and crabs and this bowl of grated carrot. And it was, I
0:48:37 > 0:48:41thought I will have some grated carrot, but it was sea cucumber and
0:48:41 > 0:48:45the lady said it was the fat from the inside of the cucumber. When you
0:48:45 > 0:48:50swim around and you see these, you need to mix those together.Sorry.
0:48:50 > 0:48:57When you swim around, you see sea cucumbers everywhere, but you see
0:48:57 > 0:49:02the world's most venomous snake, a sea snake.
0:49:02 > 0:49:10Star anise. You also sea snakes and that aside, you run this charity
0:49:10 > 0:49:17evening in London, for leukaemia, is that right?Yes. Yes. I had an idea
0:49:17 > 0:49:2320 years ago, my sister had leukaemia and I was a bone marrow
0:49:23 > 0:49:26donor and I thought it would be nice to do something. Someone approached
0:49:26 > 0:49:31me to dmaout a book, a woman called Karen and I thought I can do more
0:49:31 > 0:49:34than donate a book. I had this idea and then I met with the committee
0:49:34 > 0:49:40and I teamed up with Chris and Hannah and the team and other people
0:49:40 > 0:49:50and we created this thing called Who Is Cooking Dinner. On the night, the
0:49:50 > 0:49:54people arrive and they don't know who is cooking dinner and the chefs
0:49:54 > 0:50:00don't know who is cooking. That's when someone like Rick Stein
0:50:00 > 0:50:07discovers that his table don't eat fish.Excellent.Which happened. We
0:50:07 > 0:50:13have got a nice begin Gerry Charlesic chilli mix going on and
0:50:13 > 0:50:18the coconut milk here.OK. This is what I was in two minds about, but
0:50:18 > 0:50:26it's actually delicious?When I eat coconut, I think of it as a moisture
0:50:26 > 0:50:34that's fatty and it's not dairy. Do you eat fish sauce shall I go for
0:50:34 > 0:50:41soy sauce to be safe?There are sometimes oysters in soy sauce.I'm
0:50:41 > 0:50:46going to season it with soy sauce.I love that you have accommodated this
0:50:46 > 0:50:59already. In the ingredients?It would be dodgy to feed her fish soy.
0:50:59 > 0:51:03Especially on TV.There is nowhere to hide really.That would curtail
0:51:03 > 0:51:08my Saturdays!So the pumpkin is roasted and looking delicious. The
0:51:08 > 0:51:16curry leaves are nice and crispy. We warm it all up. The venison, well I
0:51:16 > 0:51:22like to cook it in a pan, the smoke gives it a lovely flavour.Just
0:51:22 > 0:51:26takes on that smokiness inside the pan?It does and it just, it just,
0:51:26 > 0:51:31and lovely flavour. You could roast it in the oven, but I do like pan
0:51:31 > 0:51:36cooking, I have to say.Right.How are we doing for time, boss?We're
0:51:36 > 0:51:45on there, obviously.Cabbage. We've got this. And what I like about this
0:51:45 > 0:51:50dish, it is really flavoursome, it is the sort of nood we would serve
0:51:50 > 0:51:55at our restaurant.A lovely restaurant as well. Does the menu
0:51:55 > 0:52:03change frequently?Yeah, it changes quite a bit. We have got the two
0:52:03 > 0:52:06restaurants in the one building.You were ahead of your time with the
0:52:06 > 0:52:14tapas. I remember in the 90s it was about Marco and Gordon and the
0:52:14 > 0:52:17Michelin men and you popped up and there was like a rogue kitchen
0:52:17 > 0:52:21because it was very cool. It was an open kitchen. Everyone looked like
0:52:21 > 0:52:25they were having fun which is unheard of in the 90s in kitchens,
0:52:25 > 0:52:29but frankly and we were all jealous and then you brought the book out
0:52:29 > 0:52:36and people were copying it?It was good. No, it was... I'm from a small
0:52:36 > 0:52:41town in New Zealand and whenever anything like that happens, I find
0:52:41 > 0:52:46myself going, "How did this happen to me? How lucky am I?" All meat
0:52:46 > 0:52:50should be rested because you're going to carve it. Chicken breast
0:52:50 > 0:52:54not so much. This venison if we had taken it out of the pan and sliced
0:52:54 > 0:52:58it, we would have ended up with something that would have blood
0:52:58 > 0:53:01pouring over the plate. Rest your mate for as long as you cook it and
0:53:01 > 0:53:10those are the dishes.Fantastic. Remind us what it is called?Seared
0:53:10 > 0:53:16venison and pumpkin coconut-curried and mustard cabbage.
0:53:19 > 0:53:26So let's not mix these up.Wow, thank you.Tuck into that.It smells
0:53:26 > 0:53:33amazing, doesn't it? Lovely. Gosh. Dive straight in. Don't...If you
0:53:33 > 0:53:37get star anise in your teeth, don't chew it.Or you would have nice
0:53:37 > 0:53:41breath.Do you put in the star itself or do you crack open the...
0:53:41 > 0:53:46No, I think the whole thing has so much flavour and the leaves have a,
0:53:46 > 0:53:51I went to a star anise plantation in China and it was one tree, it was
0:53:51 > 0:53:55communist China and it was one tree and they are the most beautiful
0:53:55 > 0:54:00things. Really beautiful.What do you think, Rebecca, is it good?I
0:54:00 > 0:54:08want to keep eating, it is fabulous. The star anise is amazing.Let's
0:54:08 > 0:54:17have some wine.Peter, I have chosen a wine from your home country. It is
0:54:17 > 0:54:24a New Zealand pinot Noir and it is called Most Wanted. When I tried
0:54:24 > 0:54:28lots of different wines with this dish because fusion, you do need to
0:54:28 > 0:54:31try a few different things to work out what's right, it was the one
0:54:31 > 0:54:37that I most wanted to keep drinking. Just gorgeous. It's quite a light
0:54:37 > 0:54:42style of Pinot, it is light and peppery and it has got some lovely
0:54:42 > 0:54:47sour cherry flavours and with this kind of dish where it's crunchy and
0:54:47 > 0:54:52aromatic and you have got the lean venison, it is a lovely match. You
0:54:52 > 0:54:56dwoont to over power the flavours. It really works. Have you tried
0:54:56 > 0:55:01this?Yes, I have.It's fantastic. Really goodmed and that works
0:55:01 > 0:55:04incredibly well, as well.Thank you. Thank you.Right, anyway, enough for
0:55:04 > 0:55:09us. It is time for Si and Dave the scary Bikers and they are continuing
0:55:09 > 0:55:13their
0:55:13 > 0:55:14scary Bikers and they are continuing USA and getting stuck into stacks of
0:55:14 > 0:55:24pancakes. Tough work. Have a look!
0:55:28 > 0:55:33Oh man, we have jaofr slept. I'm not sure I'm cut out to be a cowboy,
0:55:33 > 0:55:41dude, sleeping out under the stars and all that.I know what you meet,
0:55:41 > 0:55:45Kingy. I think this heat is getting to me.I this this really bizarre
0:55:45 > 0:55:48dream?What was it about?Some things are just best left unsaid.
0:55:48 > 0:56:00Come on. I think we need some brekkie.Let's
0:56:00 > 0:56:05make some plough-out patches.You what?Pancakes, one sweet with
0:56:05 > 0:56:08blueberries or one savoury with sausage.That's a balanced diet
0:56:08 > 0:56:21around here, dude! So we need to fry. I have got
0:56:21 > 0:56:24self-raising flour in a bowl and now a pinch of salt.
0:56:26 > 0:56:31A bit more salt than usual, I feel. A teaspoon of baking powder. This is
0:56:31 > 0:56:36going to make our pancakes lighter, lighter than Donald Trump's hair
0:56:36 > 0:56:44piece! It's just going to go... Pop that in there. Give that a stir.
0:56:44 > 0:56:51Have a nice day! Meanwhile the wet goods. 600mil, buttermilk. Look at
0:56:51 > 0:57:00that. If you haven't got muller mill, just a bit of milk with normal
0:57:00 > 0:57:10milk, a -- butter mill, just a bit of normal milk. Now hen berries.Hen
0:57:10 > 0:57:16berries?I have got a job for you, Si.What's that?These egg whites
0:57:16 > 0:57:21need to be whipped until stiff. You're joking.No, I'm not.What in
0:57:21 > 0:57:27this heat?Right, stiff peaks. Right, stiff peaks in this heat.I
0:57:27 > 0:57:33have got my three hen berry yolks and I need to add 50 grams of melted
0:57:33 > 0:57:41butter. I just left the butter out and look at it! Pour that in.Stiff.
0:57:41 > 0:57:52Peak. Test for stiff peaks is to hold it over your friend's head!
0:57:52 > 0:58:08That's stiff. So we mix the ingredients. Just mix it. Kingy,
0:58:08 > 0:58:13these egg whites, could you just do like a big spoonful at a time and
0:58:13 > 0:58:18I'll fold them in. As Delia Smith says you fold and cut.We want to
0:58:18 > 0:58:21keep as much air in these egg whites because what's going to happen,
0:58:21 > 0:58:26that's going to form lovely bubbles in the pancake.There you are, mate,
0:58:26 > 0:58:36there is your batter.Perfect. Lovely job. Right. Now, what we will
0:58:36 > 0:58:42do now is we just hang on and wait until it's firm enough to flip and
0:58:42 > 0:58:46it will be alcouple of minutes. No more than that because this is quite
0:58:46 > 0:58:59hot.Do you grant some greaseproof Kingy?Yes, please, mucker.Now for
0:58:59 > 0:59:03the blueberry one, self-raising flour, add a touch of salt, but not
0:59:03 > 0:59:07as much for this sweet batter. A teaspoon of baking powder for a bit
0:59:07 > 0:59:13of bounce and separate your egg yolks into the buttermilk.And
0:59:13 > 0:59:16simply beat the whites.Whilst you're standing there, can you whip
0:59:16 > 0:59:24up the egg whites?Oh, you can get lost.I'm do it myself then!Stiff
0:59:24 > 0:59:32peaks. Now, the things that sweeten this up, into my wets I put a
0:59:32 > 0:59:40teaspoon of vanilla extract. Into my drys, some cinnamon. So half a
0:59:40 > 0:59:51teaspoon goes in.
0:59:53 > 1:00:00Do you think this is the hottest we've ever been?Yes.Why weren't we
1:00:00 > 1:00:06doing a salad?Yeah, I don't know. I'm hot.So am I. Proper hot.I'm
1:00:06 > 1:00:18hot.Let's have a look. Oh, look at that.That's a pancake that, dude.
1:00:18 > 1:00:25And there you have it, a breakfast fit for any self respecting cowboy.
1:00:25 > 1:00:29American pancakes, one sweet and one savoury.A bit like you and me,
1:00:29 > 1:00:39mucker.I'm savoury more like. Crumbs, I only wanted one.Let's
1:00:39 > 1:00:45have a sausage first.Let's have a sausage first, dude.Are they good?
1:00:45 > 1:00:50I love them.Oh, they are good.That buttermilk makes all the difference.
1:00:50 > 1:00:55Oh, it does.This is the sort of thing Elvis would sit down for his
1:00:55 > 1:01:02tea. Try the blueberries. I love the fact when you flip them the
1:01:02 > 1:01:05blueberries are cooked so they are juicy and just burst on your tongue.
1:01:05 > 1:01:09They're wonderful.This would be considered one of your five a day in
1:01:09 > 1:01:13the States.Yes. I think that these are a true taste of America.You're
1:01:13 > 1:01:21right. Well, one of them.
1:01:31 > 1:01:34This is my favourite part of the show. Let's talk calls from our
1:01:34 > 1:01:45viewers. We have got Mike from Weymouth. What's your question.
1:01:45 > 1:01:45viewers. We have got Mike from Weymouth. What's your question.I
1:01:45 > 1:01:50need to know how to cook razor clams.It looks unpleasant.What
1:01:50 > 1:01:53about the sack?You can eat that though.
1:01:53 > 1:01:58You can eat the whole thing.The mouth at the end?You can eat it but
1:01:58 > 1:02:02it looks a bit gross, it won't kill you. Heat up a bit of oil and butter
1:02:02 > 1:02:08in the pan, throw in the clams, put the lid on and just before it's
1:02:08 > 1:02:15finished, add white wine and a bit of salt and pepper.Rebecca, tweets
1:02:15 > 1:02:21- yes?Kosher fish, what is it, a lot of people are asking. It's fish
1:02:21 > 1:02:25that has fins and scales and you can't have shellfish or clams, for
1:02:25 > 1:02:29example, you can't have squid or oysters, anything like that.I've
1:02:29 > 1:02:34got a kosher app on my phone.Very handy, just in case people like me
1:02:34 > 1:02:39come round for dinner.Yes.I shall be expecting to be invited. The
1:02:39 > 1:02:44other tweet is from Jackie who says, any ideas what I can do with slows
1:02:44 > 1:02:47other than slow gin. I don't know why you would need anything other
1:02:47 > 1:02:54than slow gin?Shall I answer that one?Whoever?I'm a great chutney
1:02:54 > 1:02:58maker so I would put the slows in a pot with some sugar and vinegar and
1:02:58 > 1:03:04boil it, then pass it through a sieve. I would caramelise ginger and
1:03:04 > 1:03:11add spices and cook it all together. There is a lot of stone with very
1:03:11 > 1:03:15little flesh so separate those at the beginning.Slow chutney, sounds
1:03:15 > 1:03:21amazing.Don't chat about that now, I was going to talk about that
1:03:21 > 1:03:26later. Paul from Burnley, what is your question?Good morning. I
1:03:26 > 1:03:33bought a spaghetti squash and have no idea what to do with it.I think
1:03:33 > 1:03:36they are really fun squashes, they're springy and fun, I would
1:03:36 > 1:03:42bake it, cut it in half, scoop it all out. Season it with salt, olive
1:03:42 > 1:03:47oil, lemon. Make a nice tahini and yoghurt sauce. It's really
1:03:47 > 1:03:54systemple. A bit of seasoning, pour it on top, spiciness, coriander,
1:03:54 > 1:03:59parsley, mint, whatever you like, serve it with flat bread or crisp
1:03:59 > 1:04:06bread, have it.Sounds delicious, running out of breath!Maybe a Greek
1:04:06 > 1:04:12white with that, a lovely refreshing wine for the tahini and everything,
1:04:12 > 1:04:17yes.Very nice. Like that. Thanks to everyone who called and tweeted in
1:04:17 > 1:04:21questions. Now, at this time it would normally be the omelette
1:04:21 > 1:04:23challenge but as it's nearly Halloween we have a different test
1:04:23 > 1:04:28of skill for our chefs and it's the Saturday Kitchen pumpkin challenge.
1:04:28 > 1:04:32We haven't worked on the title for too long! Marianna, come here, this
1:04:32 > 1:04:39is your station. Peter, this is yours. Much history with carving
1:04:39 > 1:04:43pumpkins?Not really. We don't really do this in Greece. I've done
1:04:43 > 1:04:48it a bit in the past year.Big in New Zealand?Halloween falls in
1:04:48 > 1:04:55spring so there are no pumpkins.So no. We gave you the heads up. So you
1:04:55 > 1:04:59brought along some interesting bits and pieces. We've hollowed these out
1:04:59 > 1:05:05for you to speed it up, otherwise it would take hours. You have got to
1:05:05 > 1:05:09come up with the scariest face for Halloween, Rebecca is going to judge
1:05:09 > 1:05:16the scary face so get going, let's do it.OK.Look, we have the music.
1:05:16 > 1:05:22Anyone was born in the 70s will remember this. Tony Hart. Getting
1:05:22 > 1:05:31creative. Does it make you feel creative this music?Kind of.At
1:05:31 > 1:05:37what point did you think I'm carving a pumpkin, I'll bring a drill?My
1:05:37 > 1:05:41friend Tim said to take a drill and I was like, brilliant OK. Thank you,
1:05:41 > 1:05:49Tim.How are you doing?Yeah, OK. I've got not such a good device, a
1:05:49 > 1:05:54little hammer.You are going old school?Yes.With a really blunt
1:05:54 > 1:06:01knife.It's actually quite sharp. Watch your fingers.It's quite fun.
1:06:01 > 1:06:05I like the fact you brought the cutters and you have destroyed it by
1:06:05 > 1:06:11trying to shove it in a pumpkin.I know. I thought it would work.Do
1:06:11 > 1:06:16you do a lot of carving? ?This is always my dad's domain because he's
1:06:16 > 1:06:21an artist and also not afraid to get busy with a power tool. He's the one
1:06:21 > 1:06:25who does the carving and my mum stands to one side saying, careful,
1:06:25 > 1:06:29Charlie. That's our Halloween tradition.That's all dads.
1:06:29 > 1:06:33This might take a while. Let us see how they get on. This week we are
1:06:33 > 1:06:38going to catch up with Katie Davidson in Cornwall, also known as
1:06:38 > 1:06:41the oyster lady. She's celebrating the health and environmental
1:06:41 > 1:06:46benefits of the humble oyster. You two keep carving!
1:06:56 > 1:06:59Oyster farming helps the environment because they are what we'd call a
1:06:59 > 1:07:02Keystone species and have a positive impact on any environment they are
1:07:02 > 1:07:08grown in. A single oyster can purify 40 cans of water a day, not only
1:07:08 > 1:07:12that, natural oyster reefs will create an ecosystem for about 200
1:07:12 > 1:07:19other species to thrive. They are known as eco engineers because they
1:07:19 > 1:07:22sequest nitrogen and CO2 from their immediate environment. They are
1:07:22 > 1:07:25known for carbon capture which is important with the effect of climate
1:07:25 > 1:07:30change. We only have two types in this
1:07:30 > 1:07:40country that grow here. One is an indigenous oyster, Austria edgeless,
1:07:40 > 1:07:46we have a Japanese water as well. It's also known as rock or Pacific,
1:07:46 > 1:07:57more commonly. Been here for the last 35-36 years.
1:07:57 > 1:08:01We buy young big oysters from specialist hatcheries. They come in
1:08:01 > 1:08:07at roughly this size. They sit in these bags.
1:08:17 > 1:08:21After harvesting and grading, they come into this room. It's a legal
1:08:21 > 1:08:27requirement. Water circulates through the shellfish for 42 hours
1:08:27 > 1:08:31minimum which means we can drain the tank down then and sell them to the
1:08:31 > 1:08:35public. We started off for a bit of beer money, struggled to sell them
1:08:35 > 1:08:40for a while. Keith Floyd then reck Stein sort of started to push
1:08:40 > 1:08:44shellfish and the markets gradually climbed, yes. Selling a lot to
1:08:44 > 1:08:48France, now most of it goes in the UK.
1:08:48 > 1:08:53First off, we want to track some oysters, it's simple once you know
1:08:53 > 1:08:56how. Most important is to protect your hand from the shell. Go in at
1:08:56 > 1:09:01the hinge, side to side, once you have got a bit of purchase like
1:09:01 > 1:09:06that, twist and pop and you're pretty much done. Cut the adductor
1:09:06 > 1:09:11muscle across the top, cut it at the bottom also, and you've got your
1:09:11 > 1:09:16oyster read write to go. The fact that people are looking for more
1:09:16 > 1:09:19sustainable protein sources is another reason why they've become
1:09:19 > 1:09:23popular. There is a strand of veganism that calls themselves oast
1:09:23 > 1:09:29radio-vegan and they have decided that because the oyster has no
1:09:29 > 1:09:33central nervous system and it's ethical and sustainable, they can
1:09:33 > 1:09:37eat them, they term it as a mushroom in a shell. It's one of the most
1:09:37 > 1:09:41sustainable foods you can eat. They actually have this triple bottom
1:09:41 > 1:09:44line where they are good for you, good for the environment and they
1:09:44 > 1:09:49taste really good as well. Thanks for that, Katie. I love the
1:09:49 > 1:09:54look of that pasta dish, I'm going to try that one. How are our chefs
1:09:54 > 1:09:59getting on, or got on, have you finished?Yes.Looks amazing.
1:09:59 > 1:10:05Thanks.Have you finished?Yes, I have.Nothing more to do.Let's have
1:10:05 > 1:10:10a look at that. That's great. I don't know about scary but it makes
1:10:10 > 1:10:20me laugh. Right. Peter's done Eric Morecambe.
1:10:20 > 1:10:26Is it use?It's me. Don't you see the resemblance there. Self-portrait
1:10:26 > 1:10:32pumpkin.Love the hair.I took these for my garden this morning, they are
1:10:32 > 1:10:36a New Zealand plant.Are you trying to win favour with the judge here,
1:10:36 > 1:10:43showing off, what are you doing? Vaguely, yes.Out of your garden
1:10:43 > 1:10:44picking your own plants,
1:10:44 > 1:10:45Vaguely, yes.Out of your garden picking your own plants, yeah...
1:10:45 > 1:10:49Bring the rights down. Sexy lighting. Let's get the full effect
1:10:49 > 1:11:02of the pumpkins. Oh, yes!Really good.Addams Family music not scary,
1:11:02 > 1:11:08Psychomusic would have been scary. They are both amazingly brilliant.
1:11:08 > 1:11:13Who is scary?Marian's is scarier, although you were scarier with the
1:11:13 > 1:11:19drill. But I think the pumpkin, it's just the teeth, those very scary
1:11:19 > 1:11:24fangs.Really. Marianna!Everyone deserves a prize.
1:11:24 > 1:11:30There you go. Nobody goes away empty handed. This is full of all that
1:11:30 > 1:11:33kind of rubbish you give kids on Halloween. So that's handy isn't it?
1:11:33 > 1:11:39Yes.If you get trick or treaters, just lob it at them and that'll see
1:11:39 > 1:11:45'em off. Beautiful bag. So will Rebecca get her food heaven or hell?
1:11:45 > 1:11:52We are going to find out after Nigella Lawson shows us her
1:11:52 > 1:11:54delicious recipe for chicken.
1:11:54 > 1:11:56Nigella Lawson shows us her delicious recipe for chicken.
1:12:02 > 1:12:08I'm lucky enough to live near a Middle Eastern deli so my guests get
1:12:08 > 1:12:13to crunch on pickled Peppers and turn ins. Beetroot is what turns
1:12:13 > 1:12:19them so radiantly pink. And for me, nothing beats proper
1:12:19 > 1:12:28Middle Eastern pitta bread.
1:12:30 > 1:12:34What I'm making to eat with these is something I get started on in
1:12:34 > 1:12:40leisurely fashion a day ahead.
1:12:49 > 1:12:53I'll admit my chicken dish relies on an awful lot of spices but this
1:12:53 > 1:13:00couldn't be easier to make. And besides, any recipe that starts with
1:13:00 > 1:13:03a zest induced two lemons makes my heart sing.
1:13:03 > 1:13:07And this involves minimal washing up, always an important factor for
1:13:07 > 1:13:13me! I throw everything in a plastic bag and I've already got 12 skinless
1:13:13 > 1:13:16boneless chicken thighs nestling in there.
1:13:16 > 1:13:22Some serious impaling work to do because on top of that fabulous
1:13:22 > 1:13:30mimosa sprinkling of lemon zest, now the sharpness of the juice.
1:13:30 > 1:13:33Remarkably pitless lemons, although I don't much mind if a pip or two
1:13:33 > 1:13:41falls in. Already Very satisfying work.
1:13:46 > 1:13:50Regular olive oil.
1:13:53 > 1:13:56Bit of moisturiser.
1:13:58 > 1:14:06And now for my carefully calibrated spice collection. Paprika first off.
1:14:11 > 1:14:18Gorgeous colour and gorgeous taste. Next, cumin. The thing about these
1:14:18 > 1:14:24spices is, it's not their individual voices, but it's the choir of
1:14:24 > 1:14:30flavour when they're together. Coriander. Always the junior partner
1:14:30 > 1:14:42to cumin but no less valuable. Dried chilli flakes. And now a slight
1:14:42 > 1:14:47flirt with the sweeter spices. Before I put too much in, a little
1:14:47 > 1:14:59bit of cinnamon. And some nutmeg. Freshly grated over.
1:15:03 > 1:15:12Being a bit more bows truss now -- boisterous now with some garlic.
1:15:12 > 1:15:17Don't be alarmed, the garlic doesn't overwhelm. It's all perfectly
1:15:17 > 1:15:29harmonious. And I'm happy to throw the end bits in and then - fabulous.
1:15:29 > 1:15:45A crunch of salt. And two bay leaves.Serious bit of squelching to
1:15:45 > 1:15:58do now.This sits in the fridge gaining tenderness and flavour, into
1:15:58 > 1:16:04the oven for 30 minutes and it's cooked. It's how you eat it, as well
1:16:04 > 1:16:09as the fabulousness of the chicken itself. So I want a pile of warm
1:16:09 > 1:16:14flat breads on the table, tomatoes I'll chop up with fresh mint, some
1:16:14 > 1:16:19shredded lettuce to go under the chicken. Of course, my pickle
1:16:19 > 1:16:27purchases and I have to have my tahini yoghurt sauce that I sprinkle
1:16:27 > 1:16:31with pomegranate seeds.
1:16:35 > 1:16:46Now although tradition decease this sauce should be served only with
1:16:46 > 1:16:58lamb shawarma, it partners my chicken. Add a good sprinkle of sea
1:16:58 > 1:17:04salt flates and mince or grate in some garlic. When I serve this, I
1:17:04 > 1:17:09add a scattering of ruby pomegranate seeds, but all I need to do is stir
1:17:09 > 1:17:19it together.
1:17:22 > 1:17:27As I'm making this ahead of time, I simply cover and chill this until I
1:17:27 > 1:17:36need it.
1:17:44 > 1:17:50You are meant to be on bread duty, but you are too busy with your
1:17:50 > 1:17:54talking. I will take it. I'm going to try and give you some lettuce
1:17:54 > 1:18:01too.So they are beautiful, the pink, the red and the gold, I'm
1:18:01 > 1:18:12loving that so much.
1:18:12 > 1:18:19What'sWhat's in that sauce?Tahini. Can I recommend a bit of the very
1:18:19 > 1:18:35nice turnip? And then I am going to apply to face!
1:18:39 > 1:18:43Right, thank you, Nigella. She is really tucking in there. It is time
1:18:43 > 1:18:51to find out if Rebecca is getting her food heaven or food hell.
1:18:51 > 1:18:58Heaven, olives, tuna and you like spelt, don't you?I do.A little bit
1:18:58 > 1:19:03of chilli and garlic, that was your heaven. This is your hell, carrots,
1:19:03 > 1:19:07particularly overcooked carrots? Quiet carrots I used to call them.
1:19:07 > 1:19:12When I was a child. There is no crunch in them.Hue like halloumi.
1:19:12 > 1:19:20SnYes.Is that a bit noisy?Squeaky halloumi.Smoked paprika.It
1:19:20 > 1:19:24empowers things.And this beautiful goats' cheese which you are not a
1:19:24 > 1:19:29fan of and a little ravioli or a parcel as you like to call it.A
1:19:29 > 1:19:39parcel. A parcel has to be filo with jam or something really
1:19:39 > 1:19:42inappropriate on the side.What do you think you've got?I think it
1:19:42 > 1:19:47might be hell because I think people are going to be offended by my not
1:19:47 > 1:19:51loving goats' cheese.You are absolutely correct. 54% of you went
1:19:51 > 1:20:03for hell.Thank you very much! Can I just eat the olives?Thank you so
1:20:03 > 1:20:07much more this, not only does Rebecca not want to eat this, I
1:20:07 > 1:20:20don't want to cook this dish because I do it did it in a restaurant about
1:20:20 > 1:20:2420 years ago and we had more than six minutes.
1:20:24 > 1:20:34I'm going to tuck into some olives. I can't bear to see them go to
1:20:34 > 1:20:36waste.
1:20:38 > 1:20:43And then over here, Peter is just making the little mix. Rising
1:20:43 > 1:20:47potatoes and we're going to mix that with the goats' cheese and I will
1:20:47 > 1:20:53attempt to make the egg yolk ravioli. Right, let's get on with
1:20:53 > 1:20:59it. I need to do something. We were all racing ahead there.That's the
1:20:59 > 1:21:05thing. It is the big slab of goats' cheese.Do you want to try it?A
1:21:05 > 1:21:11tiny amount is wonderful. There is always too much goats' cheese.It is
1:21:11 > 1:21:16very acidic, but fresh and quite delicious.OK.I think it is a
1:21:16 > 1:21:24particularly lovely one, actually. Yeah. Yeah. It's really great.You
1:21:24 > 1:21:30just don't want it in a big parcel. Is that enough?Another one of
1:21:30 > 1:21:37those. Chopped thyme and season it up and olive oil. That's olives,
1:21:37 > 1:21:41always here to help. So a little bit of cream to let this goats' cheese
1:21:41 > 1:21:45down and that's going to be the goats' cheese cream on the base of
1:21:45 > 1:21:56the plate. Growing up in the 70s as a vegetarian, how was that?Nobody
1:21:56 > 1:22:01was veggie in those days. It was weird and freakish. My dad started
1:22:01 > 1:22:05being vegetarian. I got the idea that my dad was vegetarian because
1:22:05 > 1:22:10he used to work near an abattoir and years later I wrote this in a book
1:22:10 > 1:22:15and my dad read it and said, "Hang on a minute, I worked in advertising
1:22:15 > 1:22:19in Mayfair. What was the abattoir?" I don't know where I got this story
1:22:19 > 1:22:24from, but that's what I have been telling people for Donningy's years.
1:22:24 > 1:22:37I don't know why we were vegetarian. It's a mystery!Goats' cheese and
1:22:37 > 1:22:42more goats' cheese than potato. This is hell! Your dad was a very good
1:22:42 > 1:22:50cook, wasn't he?They are both good. My mum tended to do traditional
1:22:50 > 1:22:55Jewish things. My dad is adventurist. He does really good
1:22:55 > 1:23:01pasta sauces and he would do spaghetti squash. That was one of
1:23:01 > 1:23:06his specialities.What did he do?He just used to do it with, I think, he
1:23:06 > 1:23:13used to do it as if it was spaghetti. It was an early version
1:23:13 > 1:23:19of cord getty. He would do it with a vegetable sauce.You have a guilty
1:23:19 > 1:23:24pleasure, a tinned food.My husband is an incredibly gifted cook. He is
1:23:24 > 1:23:28a really brilliant amateur cook, but wonderful so when he is not in, I
1:23:28 > 1:23:32open up the tin macaroni cheese and things like that because I can't do
1:23:32 > 1:23:37that in front of him if I open anything like that, he just stands
1:23:37 > 1:23:44looking at me going, "Are you going to eat it?"I learnt there is a
1:23:44 > 1:23:49group of kind of restaurants if you call them that in Lisbon, that
1:23:49 > 1:23:53specialise in tinned food.Really? You go in and get fresh bread and
1:23:53 > 1:23:58they open up a tin for you.And then they charge you an enormous amount
1:23:58 > 1:24:02of food.Some of the tins are fantastic food and they are really
1:24:02 > 1:24:07expensive.I went to a restaurant in Barcelona, I was filming there last
1:24:07 > 1:24:12year, and they brought the ingredients to the table in tins and
1:24:12 > 1:24:17there was a tin of sardines which they opened. I did sit there
1:24:17 > 1:24:23thinking, "I could do that myself." I'm making my own lunch.The smoked
1:24:23 > 1:24:28paprika is in the sauce.So you put a whole egg yolk in each parcel?
1:24:28 > 1:24:37Yes.Does everybody need one?Pretty much. We used to serve this in a
1:24:37 > 1:24:42restaurant I worked in a long time ago and it was a little starter. So,
1:24:42 > 1:24:49this pasta is a little bit dry.It looks brilliant and so clever.
1:24:49 > 1:24:54What happens if the egg yolk breaks? You will get shouted at and you do
1:24:54 > 1:25:02it again! Like that. So what you do, move that aside. Over here...
1:25:02 > 1:25:06LAUGHTER OK. I'm really sorry about that.
1:25:06 > 1:25:11Thanks.What happens if the second one breaks?I'm glad you picked
1:25:11 > 1:25:22this. I've got one in here. I will turn that down and simmer it.Is
1:25:22 > 1:25:30that palento flour.We were not sure whether to make some of these...
1:25:30 > 1:25:39Good job you did.The ravioli will go in for two or three minutes. You
1:25:39 > 1:25:45are a great writer...Well, thank you.But you hate it?I hate it.Why
1:25:45 > 1:25:52do you do it?Well, sometimes you write to get good parts. I co write
1:25:52 > 1:25:57scripts with my brother who is a fantastic proper writer and my
1:25:57 > 1:26:00friend is a writer and they love writing and when I'm with them, it's
1:26:00 > 1:26:04great because we sit around and we eat and talk and then occasionally
1:26:04 > 1:26:08they will go, "We really ought to do some work at this point." I really
1:26:08 > 1:26:11don't enjoy it and I have written my second book, I didn't enjoy that
1:26:11 > 1:26:17either! I love the book tour. The book tour is great because you meet
1:26:17 > 1:26:21people and you read things out and you think, "I wrote that." But it is
1:26:21 > 1:26:27the actual thing of sitting in a room with a computer.Is it like
1:26:27 > 1:26:37homework?It is. I don't like being on my own. It is unsociable and when
1:26:37 > 1:26:44I'm acting I am with is a big group? Is it true?There is one about me
1:26:44 > 1:26:49attempt to go cook at a dinner party in my new book because my husband
1:26:49 > 1:26:52does all the cooking and there was one time we had a row because he
1:26:52 > 1:26:57said I do all the cooking and I said, "Well, I'll do it. Invite
1:26:57 > 1:27:03people over and I'll cook.Do you regret that?Yeah.You should have
1:27:03 > 1:27:09done them an egg yolk ravioli.I tried to make a souffle and while
1:27:09 > 1:27:15they were there, I have nothing, but cheese, eggs and flour. There is
1:27:15 > 1:27:26nothing else I can make, I made a souffle and it worked. That looks
1:27:26 > 1:27:38very pretty.A little bit of that.I don't have to eat this, do I?This
1:27:38 > 1:27:47is not hellish. You need to try it. Suzie, shall we get wine?For your
1:27:47 > 1:27:54Italian extravaganza of egg and pasta. We have got Extra Special
1:27:54 > 1:28:05Gavi From Asda which is £7. It is floral and easy drinking to
1:28:05 > 1:28:09wash the pasta down.Well, it doesn't look hellish.Thank you. It
1:28:09 > 1:28:23is quite hellish to cook. Would you like wine?It is like an
1:28:23 > 1:28:26extravagant pastule.
1:28:26 > 1:28:28Would you like wine?It is like an extravagant pastule. RanchtsHow is
1:28:28 > 1:28:34that? Love, lies and Records starts on BBC One in mid-November. Good
1:28:34 > 1:28:44luck with that. That's delicious and now I'm going to drink the bottle.
1:28:44 > 1:28:51Thanks to our guests, Marianna Leivaditaki, Peter Gordon, Susie
1:28:51 > 1:28:55Barrie, Rebecca Front and all the recipes from the show are on the
1:28:55 > 1:28:59website, bbc.co.uk/saturdaykitchen. Don't forget Best Bites with me
1:28:59 > 1:28:59tomorrow