28/10/2017 Saturday Kitchen


28/10/2017

Similar Content

Browse content similar to 28/10/2017. Check below for episodes and series from the same categories and more!

Transcript


LineFromTo

Good morning. Welcome to your

Saturday serving of incredible food,

0:00:050:00:11

outstanding chefs and amazing

guests. I'm Matt Tebbutt and this is

0:00:110:00:14

Saturday Kitchen live.

0:00:140:00:19

Welcome to the show. Now we've got a

very international line-up today.

0:00:340:00:40

Marianna Leivaditaki, originally

from Crete, Peter Gordon who hails

0:00:400:00:45

from New Zealand and Susie Barrie

from Winchester, our wine expert.

0:00:450:00:49

Good morning. Winchester is very

nice.

It is.

Not too exotic but a

0:00:490:00:55

lovely part of the world.

Yes.

Marianna lovely to see you here,

0:00:550:01:00

your first time here?

Yes.

Greek

influences coming in from you today?

0:01:000:01:04

Yes, absolutely, lots of stuff from

Crete.

And a nice red mullet dish?

0:01:040:01:11

Yes, with rosemary and vinegar and a

mixed cabbage salad.

Very simple but

0:01:110:01:17

lovely ingredients. Peter, nice to

see you.

And you too.

Haven't seen

0:01:170:01:22

you for a long time. New Zealand?

Yes.

So good father of fusion food?

0:01:220:01:28

Yes.

What have you got for us?

It's

a bit fusion thing, a pumpkin

0:01:280:01:35

Coca-Cola curry and a cabbage

mustard salad.

-- pumpkin coconut

0:01:350:01:43

curry. A bit worried about the

pumpkin. Susie lots of nice

0:01:430:01:55

flavours?

I'm looking at the food

and thinking it's colourful. I have

0:01:550:02:00

different colour wines but I'm not

sure I can match that. But we have a

0:02:000:02:04

red specially matched for you.

All

expensive?

Good value wines.

A range

0:02:040:02:10

of prices. We have been digging

around in the food archives to

0:02:100:02:14

unearth some delicious treats from

Keith Floyd, Rick Stein, Nigella

0:02:140:02:20

Lawson and the Hairy Bikers. Now,

someone who has appeared in some of

0:02:200:02:32

my favourite programmes, I'm

delighted to welcome the fantastic

0:02:320:02:34

Rebecca Front. I have to say,

usually on a Friday night, I go back

0:02:340:02:38

to the hotel room and I'm in bed by

9, I don't drink or eat, I'm like a

0:02:380:02:44

monk. Last night, I was up very

late.

We are already in the zone of

0:02:440:02:48

too much information. Where is this

going?

This is about Alan partridge

0:02:480:02:51

isn't it? ! My komono, in fact...

Sorry!

I was at home last night on

0:02:510:03:00

my own...

I was watching old rear

ends of those old shows and they're

0:03:000:03:06

just brilliant.

My shows - that's OK

then. So you were in your hotel room

0:03:060:03:11

watching me. That's OK.

The Thick of

it, Alan partridge, almost timeless

0:03:110:03:17

that humour I think?

Yes, I think

so. I tend to gravitate towards

0:03:170:03:23

stuff that's quite cutting edge so I

think they last longer because

0:03:230:03:26

they're fresher and a bit more

quirky.

Yes. You are here to face

0:03:260:03:31

food heaven and food hell. Just so

we don't start a Twitter storm on

0:03:310:03:38

social media, you

0:03:380:03:48

are a pescatarian?

Yes, I come from

a family that would traditionally

0:03:490:03:54

eat kosher food. Now that I eat

fish, I try to stick with kosher

0:03:540:03:59

fish so that's my kind of rule. I

eat cheese and milk, things like

0:03:590:04:04

that, now I eat kosher fish.

You

when you go to restaurants slip into

0:04:040:04:11

the vegetarian mode?

Yes, sometimes

you don't know what stock they're

0:04:110:04:15

using and things like that so

sometimes it's easier to say I'm

0:04:150:04:19

vegetarian, but at dinner parties as

well. You don't want to start asking

0:04:190:04:23

people to Cheshire out what is

kosher. I just say I'm a vegetarian

0:04:230:04:28

but I'm not properly.

What is your

idea of food heaven?

Olives,

0:04:280:04:34

anything with olives. It's my

favourite snack.

Very healthy?

My

0:04:340:04:40

son is called Oliver.

You have taken

it to another level.

Yes. They are

0:04:400:04:44

healthy.

Very healthy.

They are very

dehydrating because they're salty

0:04:440:04:50

but they are amazing. And now lots

of fish, now that I do eat fish,

0:04:500:04:55

tuna, I love that.

What about hell?

Well, because it's such a peculiar

0:04:550:05:01

dietary Leys that I can inhabit, I

generally like anything. I've learnt

0:05:010:05:06

not to be too picky. There are

certain things that come up too

0:05:060:05:10

often on vegetarian menus so I

suppose I would say goat's cheese.

0:05:100:05:15

It's the fail-safe?

It is, you open

a menu and you go it's goat's cheese

0:05:150:05:20

parcel again, you know.

Parcel?

Yes.

Filo parcel.

It's like the 80s, a

0:05:200:05:29

parcel.

It's all a bit like that,

yes.

Peter, you do some very good

0:05:290:05:37

vegetarian food?

I do. Veggie food

is great because it's a challenge,

0:05:370:05:40

you have to find ways to give it

flavour and texture, all that sort

0:05:400:05:44

of stuff. It's a challenge.

For Rebecca's food heaven, olive and

0:05:440:05:51

spelt broth with tuna. I'm going to

cook the spelt with olives, parsley

0:05:510:05:56

and sautee some tuna. Broccoli will

be add. Scattering over some

0:05:560:06:03

deep-fried garlic, shallots and

chillies and finish with a vegetable

0:06:030:06:09

broth and delicious olive-stuffed

leaves.

Sounds amazing.

Hell is

0:06:090:06:14

goat's cheese and egg yolk ravioli.

So almost like a parcel. Rav youly

0:06:140:06:22

using goat's cheese. I'm going to

serve it with a cream, smoked

0:06:220:06:27

paprika glazed carrots and

watercress. Garnished. -- ravioli.

0:06:270:06:32

The power to decide what Rebecca

eats is yours. The vote is open now.

0:06:320:06:37

Go to the website before 11 and get

voting. We want your food and drink

0:06:370:06:43

questions, you can ask our experts

anything you like.

0:06:430:06:47

Obviously you can get in touch by

social media as well.

0:06:530:06:58

Susie, you are going to read out

some tweets throughout the show?

0:06:580:07:03

Yes, indeed, head of tweets.

Feel

free to chuck in some questions.

0:07:030:07:07

Thank you, I will, here to learn.

Heckle if you like. Let's get

0:07:070:07:11

cooking. Marianna.

Hello.

0:07:110:07:14

Heckle if you like. Let's get

cooking. Marianna.

Hello.

How are

0:07:140:07:15

you?

Very good.

A straightforward

dish?

Yes, pan frying the red

0:07:150:07:21

mullet, dusting it in flour, I would

like you to help me with the salad

0:07:210:07:24

if that is OK.

What is the name of

the dish?

It's called Savore, so

0:07:240:07:32

frying fish with rosemary and

vinegar and you can use whatever

0:07:320:07:35

fish you like. When I was little, we

used eels.

Wow, OK.

We couldn't sell

0:07:350:07:43

those in the market.

Your dad was a

fisherman?

Yes, he was.

This crazy

0:07:430:07:50

contraption you have got here, I've

never seen this as a fish scaler.

0:07:500:07:55

I've only seen this. We used to have

a restaurant in Crete and this is

0:07:550:08:01

the only thing we use to clean fish.

You have to be a little careful if

0:08:010:08:05

you are in a hurry.

Looks vicious.

Yes.

Be right back, I'm just going

0:08:050:08:14

to wash.

Zblur the head chef at the sister

0:08:140:08:19

restaurant?

The new place in Hackney

Road.

How long have you been there?

0:08:190:08:23

I have been there for a

year-and-a-half now.

Hackney's very

0:08:230:08:27

cool isn't it? All the cool kids

live there. You live there, don't

0:08:270:08:31

you?

Yes.

The Hackney massive. There

is a lot of good restaurants?

There

0:08:310:08:38

are lots of places opening up and

it's amazing because sometimes

0:08:380:08:42

people go, oh, you know, you've got

so many people interested in the

0:08:420:08:45

area and it's like, yes, the more

the mayorier, you know, like it's

0:08:450:08:50

really good.

It encourages people to

get there?

Yes.

You started live as

0:08:500:08:57

a waitress, is that right?

I did,

yes.

How long were you a waitress

0:08:570:09:02

for?

Three or four months. I used to

go to Marrow as a student when I was

0:09:020:09:13

studying in Kent at the University

of Canterbury.

You were studying

0:09:130:09:17

forensic psychology?

Yes, I did

psychology then forensic psychology.

0:09:170:09:22

That's quite a departure into

restaurants?

Yes, but I was brought

0:09:220:09:26

up in a restaurant so all my life,

all my childhood was there. I loved

0:09:260:09:30

food. So yes, I kind of returned to

it. It was a passion.

Yes.

So Morrow

0:09:300:09:39

when I was a student was my

favourite restaurant. I used to save

0:09:390:09:43

all my tips and go for a meal maybe

once every two months. That's where

0:09:430:09:49

I knocked first time and said I want

a job.

Yes. And they were quite

0:09:490:09:53

open?

Well they asked me what I can

do and I didn't have any kitchen

0:09:530:09:58

experience so I said, anything

really. They were like, can you do

0:09:580:10:02

the floor, I said yes. So...

It's

amazing that you go in as a

0:10:020:10:07

waitress, you can work your way up

to head chef and now you've got your

0:10:070:10:11

own restaurant.

Yes. I look after it

as if it's my own and it's amazing.

0:10:110:10:17

It's been such a great journey.

Yes.

My bosses are wonderful, we trust

0:10:170:10:26

each other.

They are legends in the

London and world food scene?

They've

0:10:260:10:30

taught me a lot.

Is this a sort of

dish that you would do?

I would

0:10:300:10:34

definitely do it. I really love

using fresh fish and really try and

0:10:340:10:39

give people the opportunity to have

fresh fish because it's not the

0:10:390:10:47

easiest thing.

A lot of olive oil in

there so you almost shallow fry?

0:10:470:10:55

Yes, but there's quite a lot. This

is really good extra virgin stuff.

A

0:10:550:11:05

hefty coating. You want that crispy?

Yes. In Greece that would never be a

0:11:050:11:11

problem because everyone's got

tonnes of olive oil. So you would

0:11:110:11:14

never think you deep fry potatoes in

olive oil there, you know, that

0:11:140:11:19

would never be a problem. I've

turned the fish to get a nice golden

0:11:190:11:24

colour. I'm going to add a handful

of chopped tomatoes.

OK. Olive oil,

0:11:240:11:32

tomatoes. Bit of rosemary?

And right

at the end, we'll put a splash of

0:11:320:11:40

vinegar.

I'm using the same vinegar,

you are using Muscatel vinegar?

Yes.

0:11:400:11:47

What is that bringing to the dish?

It's acidic and sweet at the same

0:11:470:11:51

time. So it does exactly that. It

kind of, it's not just really harsh

0:11:510:11:57

on the palate but together with the

kind of nice flavour that comes from

0:11:570:12:03

the rosemary and those aromas,

there' acidy of tomatoes, the

0:12:030:12:07

sweetness of the vinegar, you get

this emulsion that goes on top of

0:12:070:12:11

the fish and it's just delicious.

I can't describe it.

It's delicious

0:12:110:12:18

because I tried it in rehearsal.

Call us if you want to get in touch.

0:12:180:12:31

A lot of your dishes in the

restaurant, you send off for

0:12:310:12:35

ingredients to Greece for, don't

you?

Well, there are lots of Greek

0:12:350:12:40

people in London. There are lots of

people that are really interested in

0:12:400:12:44

bringing things as well. So there

are quite a few companies who help

0:12:440:12:47

do that. But I try and bring very

kind of particular things like

0:12:470:12:54

goat's cheese.

Yes.

Maybe you

haven't tried nice goat's cheese.

0:12:540:13:04

Maybe that's what it is.

Honey which

is, there is lots of beautiful

0:13:040:13:13

honeys around the world but I was

brought up with a certain honey and

0:13:130:13:17

I love it.

A lot of the recipes are the dishes

0:13:170:13:21

that you eat and they'll be kind of

determined by the key ingredients?

0:13:210:13:26

Well, yes, I use things from Crete

and then I always follow what we do,

0:13:260:13:31

the kind of Middle Eastern cuisine,

but everything is so interlinked and

0:13:310:13:36

there's ideas from one place, then

you can apply and use your

0:13:360:13:41

ingredients to change it a little

bit.

I loved what you told me

0:13:410:13:47

yesterday when we were chatting -

when you arrived in London you

0:13:470:13:51

weren't using chopping boards

because everything was done by hand

0:13:510:13:54

standing up?

It was. In my family

restaurant where we grew up

0:13:540:14:00

basically in the kitchen, we didn't

have even one... We had one chopping

0:14:000:14:07

board used to slice bread, you know.

So everything was chopped by old

0:14:070:14:13

ladies Wark working in the kitchen

by hand. So it was nothing like

0:14:130:14:17

this.

This new fangled technology we

have!

I love it now, I can't say I

0:14:170:14:25

don't. I didn't know people can

spend hundreds of pounds buying

0:14:250:14:29

kniveles.

Tell us about this because

I can't stop eating this in

0:14:290:14:34

rehearsal. So sweet.

They are

seedless grapes. They are kind of

0:14:340:14:42

very much used as table grapes

really. They can be used for wine,

0:14:420:14:46

they are usually dried. They are

little tiny and sweet grapes without

0:14:460:14:50

seeds.

Delicious. Would you like a

pile of this?

A pile of that. So you

0:14:500:14:56

want to make sure that salad is

really kind of sour and punchy and

0:14:560:15:01

has enough salt.

And enough sugar. It's like you are

0:15:010:15:04

doing a pickle but it's an instant

one so you really want to have that.

0:15:040:15:12

Is that any sauce?

No, it has got

its own sauce.

Remind us what that

0:15:120:15:17

is called?

It is red pullet with

pickled cabbage salad. Beautiful. It

0:15:170:15:22

looks amazing.

0:15:220:15:24

Let's go and see what Rebecca

thinks. Do you like red mullet? I

0:15:260:15:30

do. That looks amazing. The salad

looks great too.

Please, don't wait

0:15:300:15:39

for us.

I like the idea of vinegar.

Sweet-sour, but without using the

0:15:390:15:47

sugar. The sweetness of that

vinegar.

I think that the red mullet

0:15:470:15:52

is part of it. It is quite oily.

It's rich. It's sweet and it is

0:15:520:15:57

fresh. If you eat it like a vinegary

sauce.

That's so delicious.

Is that

0:15:570:16:03

your kind of thing?

That's really

lovely because the vinegar brings

0:16:030:16:06

out the flavour of the fish.

Do you

like straightforward Mediterranean

0:16:060:16:10

food?

I kind of just like food! I

can save you a lot of time here. I

0:16:100:16:16

just like food.

What are we

drinking?

I have a win from Saint

0:16:160:16:31

Mont and it is a blend of local

grape varieties and it is from the

0:16:310:16:35

2015 vintage. You can get it for £9

from M&S. Loved it because it has

0:16:350:16:45

refreshing zesty, lemony, zesty

acidity which you need when you have

0:16:450:16:49

got fish like this and underlying

that is that lovely, ripe yellow

0:16:490:16:53

fruit.

That's delicious.

Do you like

that?

I do.

Excellent. Excellent. It

0:16:530:17:00

will wake up on a Saturday morning.

Just what we wanted at 10.20am.

Wz'

0:17:000:17:07

oning about the grapes and add

sweetness. We were talking about the

0:17:070:17:10

fact that the wine has some richness

as well that you need and it's just

0:17:100:17:13

a lovely wine.

How is that

combination, Peter?

It is crisp and

0:17:130:17:18

fresh. There is almost like an

oiliness on the wine.

Exactly.

It is

0:17:180:17:27

crisply clear and I love the fact

that it is going with Rosemary which

0:17:270:17:31

is unusual to have with fish,

Rosemary and fish.

All good.

0:17:310:17:35

Gelicious.

Peter, you're cooking. I

like your glasses.

I'm having to

0:17:350:17:42

wear them all the time.

I'm not

there yet. What are you cooking for

0:17:420:17:47

us later?

It is a pumpkin coconut

curry and there is some venison and

0:17:470:17:56

it is a nice seasonal dish.

I look

forward to that. Don't forget if you

0:17:560:18:01

want to ask us a food or drink

related question or anything else

0:18:010:18:06

really, call this number:

Lines close at 11am today. So get

0:18:060:18:13

dialling now! Or you could tweet us

your questions using the hashtag

0:18:130:18:18

Saturday Kitchen and don't forget to

vote for Rebecca's food heaven or

0:18:180:18:22

food hell. Let's join Rick Stein and

he is having a whale of a time in

0:18:220:18:27

Iceland. Take a look.

0:18:270:18:32

It would be impossible to overstate

the importance of fish here. So much

0:18:340:18:38

so there is a tribute to cod bang in

the middle of the harbour. It's

0:18:380:18:46

actually a monument to the salting

and drying of cod and up there is a

0:18:460:18:52

traditional cod drying shed and I

just think it just sort of fits into

0:18:520:18:56

the landscape. So, I'm actually very

fond of it, but not fond of the

0:18:560:19:02

prospect of having to come down now

because it's very icy and I don't

0:19:020:19:06

want to slip and I suffer from

vertigo a little!

0:19:060:19:12

Do I look high up by the way?

OK.

0:19:120:19:18

It's all about the fish. Nothing but

the fish. So I'm cooking a

0:19:180:19:33

simple cod gratin with bernais

sauce. So many of my fish dishes

0:19:340:19:45

start like this. Softening veg like

carrot, leek and onion. It always

0:19:450:19:50

makes a lovely base to many a fish

dish and many a fish pie. In Iceland

0:19:500:19:57

they use whey at this stage which

gives the fish pie a nice tartness.

0:19:570:20:03

Frankly, I sort of prefer white wine

for cooking and for drinking!

0:20:030:20:14

A lovely piece of cod. I'm going to

cut it into chunks. In goes my cod.

0:20:140:20:25

Just add a bit of flour, it will

tighten everything up. Into the

0:20:250:20:28

dish.

Look at that. It's so wholesome.

0:20:280:20:44

To make the bearnaise sauce, we

create a reduction. Now peppercorns.

0:20:450:20:52

A bay leaf and some tarragon. Bring

that to the boil and leave it to

0:20:520:21:00

simmer for ten minutes which I'm

going to stir into my beaten eggs

0:21:000:21:04

and butter more my bearnaise sauce.

I'm using some hot water to cook the

0:21:040:21:13

egg yolks so it will get more

volumous, I have to be careful

0:21:130:21:17

because if you carry on it too far,

it will split and you will lose your

0:21:170:21:24

volume and bearna circumstances se.

The vinegar is simmered to a trickle

0:21:240:21:28

and I want every drain. Push that

down a little bit. Next, butter, of

0:21:280:21:34

course, to help the sauce thicken

and finally tarragon, the

0:21:340:21:43

distinctive flavour of bearnaise. I

love this. It smells fantastic. In

0:21:430:21:47

Iceland, they bake it. It is an

unusual thing to do with bearnaise,

0:21:470:21:51

but it works. Just pop that in the

oven. Not too long, about 20, 20 #2

0:21:510:22:04

5 minutes. -- 20, 25 minutes. And

that's it, one Icelandic inspired

0:22:040:22:12

cod gratin.

0:22:120:22:22

The great thing about Iceland is

everyone knows everyone and word has

0:22:240:22:28

got around that I'm here and the

mayor has invited me over for guess

0:22:280:22:32

what? Waffles. What other capital

city in the world would the mayor

0:22:320:22:37

invite you in, sit down and have a

chat. It's that sort of place,

0:22:370:22:42

Iceland. I happen to know there is a

Facebook page dedicated to the

0:22:420:22:47

mayor's hair. Yes, his hair! Only in

Iceland. Just getting his mixer

0:22:470:22:56

ready. Very nice to meet you. Now I

see why. He has actually got very

0:22:560:23:03

nice hair. What a lovely house.

Thank you. Welcome.

Thank you. I was

0:23:030:23:08

just saying it is a great privilege

to be invited by the mayor in to

0:23:080:23:14

some waffles. So you do this once a

year then?

Yes. It has become a

0:23:140:23:21

habit that on Cultural Night which

is the anniversary anniversary, we

0:23:210:23:29

have this big festival. One of the

neighbours this the idea of opening

0:23:290:23:32

up their house and making waffles

and coffee, traditionalise landic.

0:23:320:23:38

So we decided to take part, maybe

ten years ago. And so, now every

0:23:380:23:45

year we have maybe around 1200

people write their names...

1200?

In

0:23:450:23:52

our guest book.

Come through here?

Yeah.

That's a lot of waffles.

A

0:23:520:23:57

natural queue that forms.

Does

anybody talk politics to you?

I

0:23:570:24:00

guess if I would have an open house

to talk politics, I wouldn't get

0:24:000:24:04

1200 people!

LAUGHTER

0:24:040:24:06

No, I doubt you would. And yes, I

did ask, he does use more than one

0:24:060:24:13

waffle iron for 1200 guests! Seven

if you're taking notes!

This is by

0:24:130:24:18

no means a complex thing.

OK.

But

this is rhubarb jam. It's good

0:24:180:24:23

because you have some sour with the

sweet, cream.

Yes.

And then

0:24:230:24:28

something crunchy and you don't need

more. You can live off these.

0:24:280:24:34

Thanks. Exemplary waffles! I like

your rhubarb jam. Delicious. Does

0:24:340:24:49

each of your 1200 people get one of

these?

Yes.

They are very lucky.

0:24:490:24:58

Thank you for that Rick. We saw him

making his delicious looking fish

0:25:000:25:06

stew with bearnaise. You are a fan

of hal but. I'm going to do a little

0:25:060:25:12

halibut dish using bearnaise, but

I'm going to use Jerusalem

0:25:120:25:17

artichokes andical which is in

season. All I'm going to do is poach

0:25:170:25:22

the halibut in here, in this

poaching liquor, I have got wine,

0:25:220:25:27

white wine vinegar and lemon zest,

bay lef, tarragon and coriander

0:25:270:25:33

seeds and star anise. You could just

poach in water if you like. It is

0:25:330:25:37

just there to give it a bit of kick.

0:25:370:25:41

Star anise is very good for avoiding

flu, isn't it?

I don't know.

It's

0:25:430:25:49

probably rubbish.

Do you know,

Peter?

What I do know about star

0:25:490:25:56

anise before you visit the courts in

ancient times you would like a lef

0:25:560:26:01

off the star anise tree and it would

freshen your breath. I suspect it

0:26:010:26:07

has got a good antibiotic.

Congratulations on your new drama.

0:26:070:26:18

Tell us the premise?

It is written

by Kay Mellor. That's a badge of

0:26:180:26:25

distinction. Yeah, I think Kay

decided to write it because she'd

0:26:250:26:31

visited registrar offices to sort

of, you know, register family

0:26:310:26:36

bereavements and births and all

human life is there. So when you go

0:26:360:26:40

to these places, there are people

with brand-new babies and then there

0:26:400:26:43

are people who are in mourning and

the whole brand-new, the label still

0:26:430:26:47

on! So it's all happening there in

front of your eyes. It's a great

0:26:470:26:53

forum for a drama. So in the drama

Ashley Jenson plays this maverick

0:26:530:26:59

registrar who doesn't necessarily

play by the rules because she's

0:26:590:27:02

trying to just do the best thing by

the people who come in and need her

0:27:020:27:06

help and I play this not at all

maverick registrar who plays

0:27:060:27:11

everything by the rules.

Up tight...

She is really kind of, she is a rule

0:27:110:27:17

obeyer, but taken to the the enth

degree.

Is it a straight role. You

0:27:170:27:22

do a lot of straight roles?

I try

and do 50/50 drama and comedy. It is

0:27:220:27:30

a dramatic role, it did get laughs

at a recent screening. Well they all

0:27:300:27:38

seemed happy. There are lots of

jokes in the script. Kay is very

0:27:380:27:41

funny. So Kay was very happy with it

getting laughs. I was thinking, "Oh.

0:27:410:27:47

I didn't think I was playing that

bit for laughs." But she is an

0:27:470:27:53

unsympathetic character and that's

why she is unintentionally funny.

0:27:530:27:57

Did you do any search? Did you go to

the a registrary office?

Yes, in

0:27:570:28:02

Leeds. The whole thing is set in

Leeds and I'm doing a Leeds accent

0:28:020:28:06

which I hope I've done OK. So yeah,

we went to the registrar office in

0:28:060:28:12

Leeds and we met registrars who were

great and lovely and that was

0:28:120:28:16

interesting and I secretly recorded

some accents.

Really? How is your

0:28:160:28:21

Leeds accent?

I'm not going to do it

now because I haven't got my tape

0:28:210:28:24

with me. I hope it's OK, I tried to

do it as authentically as possible,

0:28:240:28:28

but I don't know.

OK, so while we

were chatting here is the raw

0:28:280:28:34

artichokes, Jerusalem artichokes,

the fish is poaching and turn that

0:28:340:28:36

over in a little bit and this is on

a really, really low heat. This is

0:28:360:28:40

the base of the bearnaise. That's my

white wine, white wine vinegar and

0:28:400:28:46

shallots and tarragon in there

reducing. Here shallots, garlic and

0:28:460:28:50

a few crushed hazelnuts, the ones

that haven't fall on the floor!

0:28:500:28:56

Right, that's so far. You come from

a very creative household, you had a

0:28:560:29:02

lot of family members, your

great-grandfather was in musical

0:29:020:29:05

theatre?

Yes, he was in a musical

act. So he was just kind of

0:29:050:29:10

naturally gifted at music and

songwriting and so on. My mum

0:29:100:29:15

writes. Used to write children's

books. My dad is an artist and

0:29:150:29:19

illustrator and my brother is a

writer, script writer. So yeah, it

0:29:190:29:23

is that sort of house.

You went to

Oxford and joined the Oxford Review,

0:29:230:29:29

I believe you were the president?

I

think I was the first female

0:29:290:29:32

president. I believe. That's what I

was always told anyway. Maybe the

0:29:320:29:35

others were keeping it under their

hats.

You met a lot of your

0:29:350:29:40

contemporaries who you have gone on

to work with?

Yeah, Patrick I knew

0:29:400:29:45

very well, we were in the Review

together. I didn't really know

0:29:450:29:49

Amanda and David Schneider

particularly. We met a couple of

0:29:490:29:53

times at Oxford, but our paths

didn't cross much. Do you mind, I'm

0:29:530:29:56

talking...

Sorry.

0:29:560:30:05

We ended up working together which

is nice.

You got a Bafta for the

0:30:050:30:11

Thick Of It.

Thank you for

mentioning that.

That's all right.

0:30:110:30:14

You got a Bafta arm or elbow?

They

are really heavy. I was carrying it

0:30:140:30:23

round, clutching it. The next

morning my arm had gone dead and I

0:30:230:30:27

thought, that's it, I've won the

Bafta, now I've had the stroke.

Now

0:30:270:30:31

I'm going to die?

Yes.

It can't get

any better.

It was an awful kind of

0:30:310:30:37

poetic justice thing, you know, I

trapped a nerve in my arm with this

0:30:370:30:41

big metal thing.

Do you enjoy doing

those sorts of comedy shows?

Yes.

0:30:410:30:47

They are like you said earlier very

cutting edge?

I like quirky comedy,

0:30:470:30:53

dark comedy. So yes, I do. I love

doing drama. I set out to be a

0:30:530:31:00

straight actor really. Then I kind

of drifted into comedy. So for me, I

0:31:000:31:06

just love having that balance. On an

average year if I can get to do 50%

0:31:060:31:12

comedy and 50% drama, I'm really

happy.

Sorry, I've just sauteed

0:31:120:31:17

that. This is my clarified butter.

Going into the eggs there.

Is a

0:31:170:31:26

bernaise tough to do?

On live TV,

yeah. God knows what I was thinking.

0:31:260:31:34

No, it's not that difficult

actually, you just need to be quite

0:31:340:31:38

clever with it, he says as he splits

it. It's much easier to do it like

0:31:380:31:45

Rick did it, over a bowl.

I've never

successfully made mayonnaise but

0:31:450:31:50

it's because I'm impatient. I bash

things around when cooking. You are

0:31:500:31:54

doing that delicate.

That's the fun

isn't it?

Bashing things around?

Yes

0:31:540:31:59

and getting involved. You can't get

too kind of Princesse about cooking.

0:31:590:32:05

True.

Some of the other roles - I said I

0:32:050:32:12

was watching you with Steve Coogan

and Alan partridge. When you look at

0:32:120:32:17

some of the comedy you see on TV, do

you think a lot of commissioners are

0:32:170:32:24

quite scared of taking risks?

It's

really difficult I think to take

0:32:240:32:29

risks with comedy because it's

incredibly subjective. It's very

0:32:290:32:34

interesting, because I'm on Twitter,

when you are in a comedy thing and

0:32:340:32:39

look on Twitter after wards and it's

always split. Some people are saying

0:32:390:32:43

this is absolute rubbish, the worst

thing it's not even a funny, not a

0:32:430:32:47

single joke and people saying this

is the funniest thing. People don't

0:32:470:32:51

really do that with drama, people

say it's quite good, I was gripped

0:32:510:32:57

or whatever but there's something

about comedy, people feel like they

0:32:570:33:00

own it so therefore love or hate it.

You do a lot. Sometimes it takes

0:33:000:33:08

years for people to pick up on the

shows and as soon as they go on,

0:33:080:33:14

people go, this is amazing.

Yes.

It

just seems that it's quite

0:33:140:33:21

difficult, that cutting edge comedy?

It is. Because often it doesn't

0:33:210:33:25

translate on paper, so you look at a

script. Now I'm so used to reading

0:33:250:33:30

comedy scripts, I think I can tell

how it's going to work. But quite

0:33:300:33:34

often you can't really. You look at

something and think, well I think

0:33:340:33:37

that's funny but I don't know.

Someone like Julia, she writes jokes

0:33:370:33:42

but a lot of the comedy comes from

the characterisations and situations

0:33:420:33:45

and the darkness of that.

Yes.

When

you know all-ya's work, you look at

0:33:450:33:50

something on paper and think, I know

how she's going to do that and it's

0:33:500:33:53

going to be hilarious.

Yes.

But you

can't always tell just by looking at

0:33:530:33:58

it on paper because it's not a

standard set-up joke, it's quirkier

0:33:580:34:04

and weirder than that. What she does

with it is brilliant.

So when you

0:34:040:34:10

get a director or writer involved

and you see their credentials, she

0:34:100:34:15

goes yes, I want to do that?

I

always go on scripts really, I would

0:34:150:34:20

never just say yes regardless

because you never know, somebody

0:34:200:34:23

could be having a bad day.

I always go on script. But you can

0:34:230:34:28

tell a lot from reading the script.

I've been doing that for a long

0:34:280:34:32

time. So I know what I'm looking

for.

Just going to give this

0:34:320:34:38

berrnaise a glaze. Sauteed off the

artichokes and the kale. That's the

0:34:380:34:52

garnish that, 's the bernaise and we

need the fish on top.

Looks

0:34:520:34:59

absolutely beautiful.

Just poached.

Blowtorch it for a little bit of

0:34:590:35:04

theatre really. You don't need to do

that.

It's quite butch isn't it.

0:35:040:35:08

That is what I was thinking.

It's a

good look for you.

OK, let us have

0:35:080:35:14

the fish which is just poached. A

few more of the hazelnuts and

0:35:140:35:22

shallots for texture and that's it.

Tuck in.

That looks so lovely.

0:35:220:35:27

Right, here I go.

Are you going to say something while

0:35:270:35:35

I eat this or watch while I shove it

in my gob.

As soon as you've got it

0:35:350:35:40

in your mouth, I'm going to ask you

a question.

Now you are all going to

0:35:400:35:45

see how I eat.

I love halibut.

I do

actually, it's one of my favourites

0:35:450:35:52

and Jerusalem artichokes are

wonderful.

They might have a bite to

0:35:520:35:55

them. So what will I be making

Rebecca at the end of the show? Her

0:35:550:36:02

food heaven, olives? If so, it will

be olive and spelt broth with tuna.

0:36:020:36:10

I'll add broccoli and scatter over

deep-fried shallots and chillies and

0:36:100:36:18

finish with olive stuffed sage

leaves. Hell is goat's cheese,

0:36:180:36:31

ravioli, potato, thyme, spoked

paprika glazed carrots. What she

0:36:310:36:35

gets is down to you, 25 minutes left

to vote. Go to the website right now

0:36:350:36:41

and we'll find out the results at

the end of the show. All good?

0:36:410:36:45

Wonderful. The tarragon just makes

it so lovely.

Classic. Now time for

0:36:450:36:53

the Keith Floyd, he's riding high

over Alsas while sampling all the

0:36:530:36:57

local wine. Take a look.

0:36:570:37:00

over Alsas while sampling all the

local wine. Take a look.

0:37:000:37:08

Here we go again. Here is the

production assistant looking very

0:37:110:37:15

anxious. Despite being invaded three

times this is a resilient place, it

0:37:150:37:24

exudes a genuine joy devivre.

0:37:240:37:39

Their cakes are so good. A Hungarian

countess once told me the only place

0:37:400:37:46

to enjoy cakes is in Vienna, but

there is the painstaking care of

0:37:460:37:51

family businesses who employ a

couple of young apprentices very

0:37:510:37:53

proud to learn and maintain the fine

tradition of master cake-making.

0:37:530:37:59

They make exceedingly good cakes and

croissants, of course.

0:37:590:38:02

This is what happens when you let

your emotions rule your mind. I'm a

0:38:190:38:23

fool to myself. My relationship with

the director is based on trust and

0:38:230:38:28

understanding, I don't trust him and

he doesn't understand me. He knows I

0:38:280:38:31

hate fly, no head for heights but

somehow he persuaded me to take a

0:38:310:38:37

flight, just for a few good shots.

The crew were protesting I was

0:38:370:38:42

yellow.

0:38:420:38:46

Don't like being in this balloon. It

looks great on TV, lovely sunshine

0:39:020:39:09

day, Alpine scenery, drifting over

the mountains. Here we are 3,000

0:39:090:39:15

feet up and nothing on the clock but

the maker's name. I have wine to

0:39:150:39:21

cheer me up. This is Floyd on France

absolute hi terrified... He said it

0:39:210:39:29

was simply a question of mind over

matter, he didn't mind and I didn't

0:39:290:39:33

matter. We are out of gas and we

crash-landed in the road.

0:39:330:39:39

Andre, my mad pilot, managed to save

a little gas for essential

0:39:430:39:47

requirements.

0:39:470:39:48

a little gas for essential

requirements.

Of course it's the old

0:39:480:39:56

tradition since 1783.

0:39:560:39:59

Since this year, whenever there is a

new flight, people who fly the first

0:40:030:40:07

time in balloon, they have to drink

champagne.

Didn't save the gas, you

0:40:070:40:16

used it to cool down the champagne?

Yes, sure.

0:40:160:40:19

used it to cool down the champagne?

Yes, sure. We should have Had the

0:40:190:40:22

gas used for something else. OK.

Brilliant.

0:40:220:40:28

And then there is another tradition.

But I guess we'll just have to take

0:40:320:40:39

care of the technical point of view.

This is the other tradition!

My

0:40:390:40:49

rendezvous was a remote farmhouse

where they rely purely on the sale

0:40:490:40:53

of their cheeses. The rest of the

journey was on foot while Andre

0:40:530:40:59

shared his funny stories with me. It

turned out he was a distant relation

0:40:590:41:03

to another of the valley's favourite

sons, Albert Scweizeer who once

0:41:030:41:11

said, you will never get me up in a

balloon, John.

0:41:110:41:18

Very witty. Anyway, the set cheeses

are salted, stored and turned daily

0:41:490:41:55

for up to three weeks. It's a strong

tangy cheese with a pungent smell

0:41:550:42:00

but it's quite delicious.

It's first

of all cheese, but this cheese is

0:42:000:42:06

not riped at all and it's still a

sweet cheese. So it's served with

0:42:060:42:13

some cream and so there is the what

we call in France the small milk,

0:42:130:42:21

it's what drops...

The whey I think

we call it.

And so you pour that on

0:42:210:42:29

the cheese here and this is very

good. I mean you have goose liver or

0:42:290:42:39

champagne, something very renowned

from France, but this one should be

0:42:390:42:43

very well-known. It's very good.

Would you have sugar with this?

You

0:42:430:42:49

take some sugar with this, I guess

there's already some on it, but it's

0:42:490:42:54

very, very fine. So all the

gastronomy in the farms was

0:42:540:43:03

originally...

Beautiful.

So that

people could study all the summer

0:43:030:43:08

long on the mountain and they didn't

need anything, they just took some

0:43:080:43:12

sugar with them.

0:43:120:43:13

Thank you, Keith. Not an obvious

combination of flavours there, but

0:43:190:43:24

they seemed to enjoy it. Nigella

Lawson shows us a delicious recipe

0:43:240:43:31

with chicken later. Chilli flakes

and garlic roasted and served in a

0:43:310:43:39

wrap with yoghurt, htahini and

pomegranate seeds. Instead of

0:43:390:43:42

omelettes, we are doing a Halloween

challenge. We have still got the

0:43:420:43:47

puns though. Which chef will come

out alive, will they have a ghost of

0:43:470:44:04

a chance or will the omelette

challenge come back to haunt them.

0:44:040:44:09

Will they have a trick or a treat?

Will Rebecca get her food heaven

0:44:090:44:14

olives or food hell goat's cheese.

Still chance for you to vote on the

0:44:140:44:19

website. Enough from me, let's get

on with cooking.

0:44:190:44:27

Good to see you back. What are we

making?

Some venison cooked nice and

0:44:270:44:35

rare and pumpkin coconut-curried and

a salad. Two salads today.

That's

0:44:350:44:39

OK.

Shred this as thin as you can

and we will mix with vinegar and

0:44:390:44:45

mustard and sugar. The venison is at

room temperature and it's going to

0:44:450:44:50

go into a hot pan with sesame oil.

This is typical of your kind of

0:44:500:44:56

cooking, isn't it? Fusion, do you

like the term fusion?

It has been

0:44:560:45:02

mistreated. I sort of, I did like it

and then I didn't like it because I

0:45:020:45:08

was reading various other chefs

actually who would say things like

0:45:080:45:13

"Oh, it is confusion, not fusion." I

found that really annoying, but I've

0:45:130:45:18

struggled to find a term that makes

sense to me and I think fusion, it

0:45:180:45:22

sounds laboratory really, doesn't

it?

It's a bit like the term

0:45:220:45:27

gastropub. It has been misused.

I

remember someone said, "It is modern

0:45:270:45:34

British." Someone said, "It's hardly

British." No, it is not really

0:45:340:45:38

British. Is it Pacific rim because I

use flavours around the world and

0:45:380:45:45

not just the Pacific.

You can't be

boxed.

It is not that important.

0:45:450:45:49

Fusion works. It does describe if

you can get over the sort of

0:45:490:45:56

negative connotations sometimes. In

here I have got cumin curry seeds

0:45:560:46:00

and pumpkin and salt and pepper and

I'm going to roast this. I'm going

0:46:000:46:04

to make a pumpkin curry, but I want

it to have the beautiful flavour of

0:46:040:46:08

roast pumpkin.

So you're not peeling

it?

No, skin on.

And that will be

0:46:080:46:15

tender enough to eat?

Tender enough

to eat and we will reheat in the

0:46:150:46:20

curry sauce. To make the curry sauce

I'm going to caramelise onions and

0:46:200:46:25

ginger and garlic and star anise

actually.

Do you want anything

0:46:250:46:29

chopped?

Do you want to chop up the

garl ic and chillies.

You do a lot

0:46:290:46:37

of travelling, don't you?

I do.

Is

that for work or pleasure?

It is

0:46:370:46:41

work. Recently, I was in Venice last

week for work, we were thanking the

0:46:410:46:47

Navy for an event and before that I

was in an island on the Pacific. It

0:46:470:46:54

has a population of 1500.

Wow.

I was

there doing a food tour and what was

0:46:540:47:00

lovely, I got to eat fruit bat.

Is

that lovely?

It wasn't too bad

0:47:000:47:04

actually.

Right.

It wasn't too bad.

It was like an aged grouse in

0:47:040:47:09

flavour.

A what, sorry?

An aged

grouse.

You were tucking into sea

0:47:090:47:15

cucumber?

Which was...

Yum-yum?

Quite nice and these huge crabs.

0:47:150:47:22

They get up to six kilos. They are

the world's largest living...

The

0:47:220:47:29

big crabs.

The body...

This big!

There are reports of one meter

0:47:290:47:40

circumference crab. That's with the

legs out. They are huge.

Are they

0:47:400:47:44

good eating?

Delicious. They survive

on a diet of coconut. They are

0:47:440:47:55

really fresh.

Have you tried that?

No.

Any crazy food?

My dad used to

0:47:550:48:02

use sea cucumbers for baits. We had

to prepare them to put on the hooks,

0:48:020:48:07

but I've never eaten one.

Apparently

they are delicious.

What is a sea

0:48:070:48:12

cucumber?

It is like a giant slug!

It is quite funny.

Do you cook it

0:48:120:48:20

before you eat it?

I don't know, ask

him! I wasn't there!

0:48:200:48:26

Recipes on the website!

At the feast

there was a whole suckling pig

0:48:260:48:32

cooked and tuna and crabs and this

bowl of grated carrot. And it was, I

0:48:320:48:37

thought I will have some grated

carrot, but it was sea cucumber and

0:48:370:48:41

the lady said it was the fat from

the inside of the cucumber. When you

0:48:410:48:45

swim around and you see these, you

need to mix those together.

Sorry.

0:48:450:48:50

When you swim around, you see sea

cucumbers everywhere, but you see

0:48:500:48:57

the world's most venomous snake, a

sea snake.

0:48:570:49:02

Star anise. You also sea snakes and

that aside, you run this charity

0:49:020:49:10

evening in London, for leukaemia, is

that right?

Yes. Yes. I had an idea

0:49:100:49:17

20 years ago, my sister had

leukaemia and I was a bone marrow

0:49:170:49:23

donor and I thought it would be nice

to do something. Someone approached

0:49:230:49:26

me to dmaout a book, a woman called

Karen and I thought I can do more

0:49:260:49:31

than donate a book. I had this idea

and then I met with the committee

0:49:310:49:34

and I teamed up with Chris and

Hannah and the team and other people

0:49:340:49:40

and we created this thing called Who

Is Cooking Dinner. On the night, the

0:49:400:49:50

people arrive and they don't know

who is cooking dinner and the chefs

0:49:500:49:54

don't know who is cooking. That's

when someone like Rick Stein

0:49:540:50:00

discovers that his table don't eat

fish.

Excellent.

Which happened. We

0:50:000:50:07

have got a nice begin Gerry

Charlesic chilli mix going on and

0:50:070:50:13

the coconut milk here.

OK. This is

what I was in two minds about, but

0:50:130:50:18

it's actually delicious?

When I eat

coconut, I think of it as a moisture

0:50:180:50:26

that's fatty and it's not dairy. Do

you eat fish sauce shall I go for

0:50:260:50:34

soy sauce to be safe?

There are

sometimes oysters in soy sauce.

I'm

0:50:340:50:41

going to season it with soy sauce.

I

love that you have accommodated this

0:50:410:50:46

already. In the ingredients?

It

would be dodgy to feed her fish soy.

0:50:460:50:59

Especially on TV.

There is nowhere

to hide really.

That would curtail

0:50:590:51:03

my Saturdays!

So the pumpkin is

roasted and looking delicious. The

0:51:030:51:08

curry leaves are nice and crispy. We

warm it all up. The venison, well I

0:51:080:51:16

like to cook it in a pan, the smoke

gives it a lovely flavour.

Just

0:51:160:51:22

takes on that smokiness inside the

pan?

It does and it just, it just,

0:51:220:51:26

and lovely flavour. You could roast

it in the oven, but I do like pan

0:51:260:51:31

cooking, I have to say.

Right.

How

are we doing for time, boss?

We're

0:51:310:51:36

on there, obviously.

Cabbage. We've

got this. And what I like about this

0:51:360:51:45

dish, it is really flavoursome, it

is the sort of nood we would serve

0:51:450:51:50

at our restaurant.

A lovely

restaurant as well. Does the menu

0:51:500:51:55

change frequently?

Yeah, it changes

quite a bit. We have got the two

0:51:550:52:03

restaurants in the one building.

You

were ahead of your time with the

0:52:030:52:06

tapas. I remember in the 90s it was

about Marco and Gordon and the

0:52:060:52:14

Michelin men and you popped up and

there was like a rogue kitchen

0:52:140:52:17

because it was very cool. It was an

open kitchen. Everyone looked like

0:52:170:52:21

they were having fun which is

unheard of in the 90s in kitchens,

0:52:210:52:25

but frankly and we were all jealous

and then you brought the book out

0:52:250:52:29

and people were copying it?

It was

good. No, it was... I'm from a small

0:52:290:52:36

town in New Zealand and whenever

anything like that happens, I find

0:52:360:52:41

myself going, "How did this happen

to me? How lucky am I?" All meat

0:52:410:52:46

should be rested because you're

going to carve it. Chicken breast

0:52:460:52:50

not so much. This venison if we had

taken it out of the pan and sliced

0:52:500:52:54

it, we would have ended up with

something that would have blood

0:52:540:52:58

pouring over the plate. Rest your

mate for as long as you cook it and

0:52:580:53:01

those are the dishes.

Fantastic.

Remind us what it is called?

Seared

0:53:010:53:10

venison and pumpkin coconut-curried

and mustard cabbage.

0:53:100:53:16

So let's not mix these up.

Wow,

thank you.

Tuck into that.

It smells

0:53:190:53:26

amazing, doesn't it? Lovely. Gosh.

Dive straight in. Don't...

If you

0:53:260:53:33

get star anise in your teeth, don't

chew it.

Or you would have nice

0:53:330:53:37

breath.

Do you put in the star

itself or do you crack open the...

0:53:370:53:41

No, I think the whole thing has so

much flavour and the leaves have a,

0:53:410:53:46

I went to a star anise plantation in

China and it was one tree, it was

0:53:460:53:51

communist China and it was one tree

and they are the most beautiful

0:53:510:53:55

things. Really beautiful.

What do

you think, Rebecca, is it good?

I

0:53:550:54:00

want to keep eating, it is fabulous.

The star anise is amazing.

Let's

0:54:000:54:08

have some wine.

Peter, I have chosen

a wine from your home country. It is

0:54:080:54:17

a New Zealand pinot Noir and it is

called Most Wanted. When I tried

0:54:170:54:24

lots of different wines with this

dish because fusion, you do need to

0:54:240:54:28

try a few different things to work

out what's right, it was the one

0:54:280:54:31

that I most wanted to keep drinking.

Just gorgeous. It's quite a light

0:54:310:54:37

style of Pinot, it is light and

peppery and it has got some lovely

0:54:370:54:42

sour cherry flavours and with this

kind of dish where it's crunchy and

0:54:420:54:47

aromatic and you have got the lean

venison, it is a lovely match. You

0:54:470:54:52

dwoont to over power the flavours.

It really works. Have you tried

0:54:520:54:56

this?

Yes, I have.

It's fantastic.

Really goodmed and that works

0:54:560:55:01

incredibly well, as well.

Thank you.

Thank you.

Right, anyway, enough for

0:55:010:55:04

us. It is time for Si and Dave the

scary Bikers and they are continuing

0:55:040:55:09

their

0:55:090:55:13

scary Bikers and they are continuing

USA and getting stuck into stacks of

0:55:130:55:14

pancakes. Tough work. Have a look!

0:55:140:55:24

Oh man, we have jaofr slept. I'm not

sure I'm cut out to be a cowboy,

0:55:280:55:33

dude, sleeping out under the stars

and all that.

I know what you meet,

0:55:330:55:41

Kingy. I think this heat is getting

to me.

I this this really bizarre

0:55:410:55:45

dream?

What was it about?

Some

things are just best left unsaid.

0:55:450:55:48

Come on.

I think we need some brekkie.

Let's

0:55:480:56:00

make some plough-out patches.

You

what?

Pancakes, one sweet with

0:56:000:56:05

blueberries or one savoury with

sausage.

That's a balanced diet

0:56:050:56:08

around here, dude!

So we need to fry. I have got

0:56:080:56:21

self-raising flour in a bowl and now

a pinch of salt.

0:56:210:56:24

A bit more salt than usual, I feel.

A teaspoon of baking powder. This is

0:56:260:56:31

going to make our pancakes lighter,

lighter than Donald Trump's hair

0:56:310:56:36

piece! It's just going to go... Pop

that in there. Give that a stir.

0:56:360:56:44

Have a nice day! Meanwhile the wet

goods. 600mil, buttermilk. Look at

0:56:440:56:51

that. If you haven't got muller

mill, just a bit of milk with normal

0:56:510:57:00

milk, a -- butter mill, just a bit

of normal milk. Now hen berries.

Hen

0:57:000:57:10

berries?

I have got a job for you,

Si.

What's that?

These egg whites

0:57:100:57:16

need to be whipped until stiff.

You're joking.

No, I'm not.

What in

0:57:160:57:21

this heat?

Right, stiff peaks.

Right, stiff peaks in this heat.

I

0:57:210:57:27

have got my three hen berry yolks

and I need to add 50 grams of melted

0:57:270:57:33

butter. I just left the butter out

and look at it! Pour that in.

Stiff.

0:57:330:57:41

Peak. Test for stiff peaks is to

hold it over your friend's head!

0:57:410:57:52

That's stiff. So we mix the

ingredients. Just mix it. Kingy,

0:57:520:58:08

these egg whites, could you just do

like a big spoonful at a time and

0:58:080:58:13

I'll fold them in. As Delia Smith

says you fold and cut.

We want to

0:58:130:58:18

keep as much air in these egg whites

because what's going to happen,

0:58:180:58:21

that's going to form lovely bubbles

in the pancake.

There you are, mate,

0:58:210:58:26

there is your batter.

Perfect.

Lovely job. Right. Now, what we will

0:58:260:58:36

do now is we just hang on and wait

until it's firm enough to flip and

0:58:360:58:42

it will be alcouple of minutes. No

more than that because this is quite

0:58:420:58:46

hot.

Do you grant some greaseproof

Kingy?

Yes, please, mucker.

Now for

0:58:460:58:59

the blueberry one, self-raising

flour, add a touch of salt, but not

0:58:590:59:03

as much for this sweet batter. A

teaspoon of baking powder for a bit

0:59:030:59:07

of bounce and separate your egg

yolks into the buttermilk.

And

0:59:070:59:13

simply beat the whites.

Whilst

you're standing there, can you whip

0:59:130:59:16

up the egg whites?

Oh, you can get

lost.

I'm do it myself then!

Stiff

0:59:160:59:24

peaks. Now, the things that sweeten

this up, into my wets I put a

0:59:240:59:32

teaspoon of vanilla extract. Into my

drys, some cinnamon. So half a

0:59:320:59:40

teaspoon goes in.

0:59:400:59:51

Do you think this is the hottest

we've ever been?

Yes.

Why weren't we

0:59:531:00:00

doing a salad?

Yeah, I don't know.

I'm hot.

So am I. Proper hot.

I'm

1:00:001:00:06

hot.

Let's have a look. Oh, look at

that.

That's a pancake that, dude.

1:00:061:00:18

And there you have it, a breakfast

fit for any self respecting cowboy.

1:00:181:00:25

American pancakes, one sweet and one

savoury.

A bit like you and me,

1:00:251:00:29

mucker.

I'm savoury more like.

Crumbs, I only wanted one.

Let's

1:00:291:00:39

have a sausage first.

Let's have a

sausage first, dude.

Are they good?

1:00:391:00:45

I love them.

Oh, they are good.

That

buttermilk makes all the difference.

1:00:451:00:50

Oh, it does.

This is the sort of

thing Elvis would sit down for his

1:00:501:00:55

tea. Try the blueberries. I love the

fact when you flip them the

1:00:551:01:02

blueberries are cooked so they are

juicy and just burst on your tongue.

1:01:021:01:05

They're wonderful.

This would be

considered one of your five a day in

1:01:051:01:09

the States.

Yes. I think that these

are a true taste of America.

You're

1:01:091:01:13

right. Well, one of them.

1:01:131:01:21

This is my favourite part of the

show. Let's talk calls from our

1:01:311:01:34

viewers. We have got Mike from

Weymouth. What's your question.

1:01:341:01:45

viewers. We have got Mike from

Weymouth. What's your question.

I

1:01:451:01:45

need to know how to cook razor

clams.

It looks unpleasant.

What

1:01:451:01:50

about the sack?

You can eat that

though.

1:01:501:01:53

You can eat the whole thing.

The

mouth at the end?

You can eat it but

1:01:531:01:58

it looks a bit gross, it won't kill

you. Heat up a bit of oil and butter

1:01:581:02:02

in the pan, throw in the clams, put

the lid on and just before it's

1:02:021:02:08

finished, add white wine and a bit

of salt and pepper.

Rebecca, tweets

1:02:081:02:15

- yes?

Kosher fish, what is it, a

lot of people are asking. It's fish

1:02:151:02:21

that has fins and scales and you

can't have shellfish or clams, for

1:02:211:02:25

example, you can't have squid or

oysters, anything like that.

I've

1:02:251:02:29

got a kosher app on my phone.

Very

handy, just in case people like me

1:02:291:02:34

come round for dinner.

Yes.

I shall

be expecting to be invited. The

1:02:341:02:39

other tweet is from Jackie who says,

any ideas what I can do with slows

1:02:391:02:44

other than slow gin. I don't know

why you would need anything other

1:02:441:02:47

than slow gin?

Shall I answer that

one?

Whoever?

I'm a great chutney

1:02:471:02:54

maker so I would put the slows in a

pot with some sugar and vinegar and

1:02:541:02:58

boil it, then pass it through a

sieve. I would caramelise ginger and

1:02:581:03:04

add spices and cook it all together.

There is a lot of stone with very

1:03:041:03:11

little flesh so separate those at

the beginning.

Slow chutney, sounds

1:03:111:03:15

amazing.

Don't chat about that now,

I was going to talk about that

1:03:151:03:21

later. Paul from Burnley, what is

your question?

Good morning. I

1:03:211:03:26

bought a spaghetti squash and have

no idea what to do with it.

I think

1:03:261:03:33

they are really fun squashes,

they're springy and fun, I would

1:03:331:03:36

bake it, cut it in half, scoop it

all out. Season it with salt, olive

1:03:361:03:42

oil, lemon. Make a nice tahini and

yoghurt sauce. It's really

1:03:421:03:47

systemple. A bit of seasoning, pour

it on top, spiciness, coriander,

1:03:471:03:54

parsley, mint, whatever you like,

serve it with flat bread or crisp

1:03:541:03:59

bread, have it.

Sounds delicious,

running out of breath!

Maybe a Greek

1:03:591:04:06

white with that, a lovely refreshing

wine for the tahini and everything,

1:04:061:04:12

yes.

Very nice. Like that. Thanks to

everyone who called and tweeted in

1:04:121:04:17

questions. Now, at this time it

would normally be the omelette

1:04:171:04:21

challenge but as it's nearly

Halloween we have a different test

1:04:211:04:23

of skill for our chefs and it's the

Saturday Kitchen pumpkin challenge.

1:04:231:04:28

We haven't worked on the title for

too long! Marianna, come here, this

1:04:281:04:32

is your station. Peter, this is

yours. Much history with carving

1:04:321:04:39

pumpkins?

Not really. We don't

really do this in Greece. I've done

1:04:391:04:43

it a bit in the past year.

Big in

New Zealand?

Halloween falls in

1:04:431:04:48

spring so there are no pumpkins.

So

no. We gave you the heads up. So you

1:04:481:04:55

brought along some interesting bits

and pieces. We've hollowed these out

1:04:551:04:59

for you to speed it up, otherwise it

would take hours. You have got to

1:04:591:05:05

come up with the scariest face for

Halloween, Rebecca is going to judge

1:05:051:05:09

the scary face so get going, let's

do it.

OK.

Look, we have the music.

1:05:091:05:16

Anyone was born in the 70s will

remember this. Tony Hart. Getting

1:05:161:05:22

creative. Does it make you feel

creative this music?

Kind of.

At

1:05:221:05:31

what point did you think I'm carving

a pumpkin, I'll bring a drill?

My

1:05:311:05:37

friend Tim said to take a drill and

I was like, brilliant OK. Thank you,

1:05:371:05:41

Tim.

How are you doing?

Yeah, OK.

I've got not such a good device, a

1:05:411:05:49

little hammer.

You are going old

school?

Yes.

With a really blunt

1:05:491:05:54

knife.

It's actually quite sharp.

Watch your fingers.

It's quite fun.

1:05:541:06:01

I like the fact you brought the

cutters and you have destroyed it by

1:06:011:06:05

trying to shove it in a pumpkin.

I

know. I thought it would work.

Do

1:06:051:06:11

you do a lot of carving? ?

This is

always my dad's domain because he's

1:06:111:06:16

an artist and also not afraid to get

busy with a power tool. He's the one

1:06:161:06:21

who does the carving and my mum

stands to one side saying, careful,

1:06:211:06:25

Charlie. That's our Halloween

tradition.

That's all dads.

1:06:251:06:29

This might take a while. Let us see

how they get on. This week we are

1:06:291:06:33

going to catch up with Katie

Davidson in Cornwall, also known as

1:06:331:06:38

the oyster lady. She's celebrating

the health and environmental

1:06:381:06:41

benefits of the humble oyster. You

two keep carving!

1:06:411:06:46

Oyster farming helps the environment

because they are what we'd call a

1:06:561:06:59

Keystone species and have a positive

impact on any environment they are

1:06:591:07:02

grown in. A single oyster can purify

40 cans of water a day, not only

1:07:021:07:08

that, natural oyster reefs will

create an ecosystem for about 200

1:07:081:07:12

other species to thrive. They are

known as eco engineers because they

1:07:121:07:19

sequest nitrogen and CO2 from their

immediate environment. They are

1:07:191:07:22

known for carbon capture which is

important with the effect of climate

1:07:221:07:25

change.

We only have two types in this

1:07:251:07:30

country that grow here. One is an

indigenous oyster, Austria edgeless,

1:07:301:07:40

we have a Japanese water as well.

It's also known as rock or Pacific,

1:07:401:07:46

more commonly.

Been here for the last 35-36 years.

1:07:461:07:57

We buy young big oysters from

specialist hatcheries. They come in

1:07:571:08:01

at roughly this size. They sit in

these bags.

1:08:011:08:07

After harvesting and grading, they

come into this room. It's a legal

1:08:171:08:21

requirement. Water circulates

through the shellfish for 42 hours

1:08:211:08:27

minimum which means we can drain the

tank down then and sell them to the

1:08:271:08:31

public. We started off for a bit of

beer money, struggled to sell them

1:08:311:08:35

for a while. Keith Floyd then reck

Stein sort of started to push

1:08:351:08:40

shellfish and the markets gradually

climbed, yes. Selling a lot to

1:08:401:08:44

France, now most of it goes in the

UK.

1:08:441:08:48

First off, we want to track some

oysters, it's simple once you know

1:08:481:08:53

how. Most important is to protect

your hand from the shell. Go in at

1:08:531:08:56

the hinge, side to side, once you

have got a bit of purchase like

1:08:561:09:01

that, twist and pop and you're

pretty much done. Cut the adductor

1:09:011:09:06

muscle across the top, cut it at the

bottom also, and you've got your

1:09:061:09:11

oyster read write to go. The fact

that people are looking for more

1:09:111:09:16

sustainable protein sources is

another reason why they've become

1:09:161:09:19

popular. There is a strand of

veganism that calls themselves oast

1:09:191:09:23

radio-vegan and they have decided

that because the oyster has no

1:09:231:09:29

central nervous system and it's

ethical and sustainable, they can

1:09:291:09:33

eat them, they term it as a mushroom

in a shell. It's one of the most

1:09:331:09:37

sustainable foods you can eat. They

actually have this triple bottom

1:09:371:09:41

line where they are good for you,

good for the environment and they

1:09:411:09:44

taste really good as well.

Thanks for that, Katie. I love the

1:09:441:09:49

look of that pasta dish, I'm going

to try that one. How are our chefs

1:09:491:09:54

getting on, or got on, have you

finished?

Yes.

Looks amazing.

1:09:541:09:59

Thanks.

Have you finished?

Yes, I

have.

Nothing more to do.

Let's have

1:09:591:10:05

a look at that. That's great. I

don't know about scary but it makes

1:10:051:10:10

me laugh.

Right. Peter's done Eric Morecambe.

1:10:101:10:20

Is it use?

It's me. Don't you see

the resemblance there. Self-portrait

1:10:201:10:26

pumpkin.

Love the hair.

I took these

for my garden this morning, they are

1:10:261:10:32

a New Zealand plant.

Are you trying

to win favour with the judge here,

1:10:321:10:36

showing off, what are you doing?

Vaguely, yes.

Out of your garden

1:10:361:10:43

picking your own plants,

1:10:431:10:44

Vaguely, yes.

Out of your garden

picking your own plants, yeah...

1:10:441:10:45

Bring the rights down. Sexy

lighting. Let's get the full effect

1:10:451:10:49

of the pumpkins. Oh, yes!

Really

good.

Addams Family music not scary,

1:10:491:11:02

Psychomusic would have been scary.

They are both amazingly brilliant.

1:11:021:11:08

Who is scary?

Marian's is scarier,

although you were scarier with the

1:11:081:11:13

drill. But I think the pumpkin, it's

just the teeth, those very scary

1:11:131:11:19

fangs.

Really. Marianna!

Everyone

deserves a prize.

1:11:191:11:24

There you go. Nobody goes away empty

handed. This is full of all that

1:11:241:11:30

kind of rubbish you give kids on

Halloween. So that's handy isn't it?

1:11:301:11:33

Yes.

If you get trick or treaters,

just lob it at them and that'll see

1:11:331:11:39

'em off. Beautiful bag. So will

Rebecca get her food heaven or hell?

1:11:391:11:45

We are going to find out after

Nigella Lawson shows us her

1:11:451:11:52

delicious recipe for chicken.

1:11:521:11:54

Nigella Lawson shows us her

delicious recipe for chicken.

1:11:541:11:56

I'm lucky enough to live near a

Middle Eastern deli so my guests get

1:12:021:12:08

to crunch on pickled Peppers and

turn ins. Beetroot is what turns

1:12:081:12:13

them so radiantly pink.

And for me, nothing beats proper

1:12:131:12:19

Middle Eastern pitta bread.

1:12:191:12:28

What I'm making to eat with these is

something I get started on in

1:12:301:12:34

leisurely fashion a day ahead.

1:12:341:12:40

I'll admit my chicken dish relies on

an awful lot of spices but this

1:12:491:12:53

couldn't be easier to make. And

besides, any recipe that starts with

1:12:531:13:00

a zest induced two lemons makes my

heart sing.

1:13:001:13:03

And this involves minimal washing

up, always an important factor for

1:13:031:13:07

me! I throw everything in a plastic

bag and I've already got 12 skinless

1:13:071:13:13

boneless chicken thighs nestling in

there.

1:13:131:13:16

Some serious impaling work to do

because on top of that fabulous

1:13:161:13:22

mimosa sprinkling of lemon zest, now

the sharpness of the juice.

1:13:221:13:30

Remarkably pitless lemons, although

I don't much mind if a pip or two

1:13:301:13:33

falls in. Already Very satisfying

work.

1:13:331:13:41

Regular olive oil.

1:13:461:13:50

Bit of moisturiser.

1:13:531:13:56

And now for my carefully calibrated

spice collection. Paprika first off.

1:13:581:14:06

Gorgeous colour and gorgeous taste.

Next, cumin. The thing about these

1:14:111:14:18

spices is, it's not their individual

voices, but it's the choir of

1:14:181:14:24

flavour when they're together.

Coriander. Always the junior partner

1:14:241:14:30

to cumin but no less valuable. Dried

chilli flakes. And now a slight

1:14:301:14:42

flirt with the sweeter spices.

Before I put too much in, a little

1:14:421:14:47

bit of cinnamon. And some nutmeg.

Freshly grated over.

1:14:471:14:59

Being a bit more bows truss now --

boisterous now with some garlic.

1:15:031:15:12

Don't be alarmed, the garlic doesn't

overwhelm. It's all perfectly

1:15:121:15:17

harmonious. And I'm happy to throw

the end bits in and then - fabulous.

1:15:171:15:29

A crunch of salt. And two bay

leaves.

Serious bit of squelching to

1:15:291:15:45

do now.

This sits in the fridge

gaining tenderness and flavour, into

1:15:451:15:58

the oven for 30 minutes and it's

cooked. It's how you eat it, as well

1:15:581:16:04

as the fabulousness of the chicken

itself. So I want a pile of warm

1:16:041:16:09

flat breads on the table, tomatoes

I'll chop up with fresh mint, some

1:16:091:16:14

shredded lettuce to go under the

chicken. Of course, my pickle

1:16:141:16:19

purchases and I have to have my

tahini yoghurt sauce that I sprinkle

1:16:191:16:27

with pomegranate seeds.

1:16:271:16:31

Now although tradition decease this

sauce should be served only with

1:16:351:16:46

lamb shawarma, it partners my

chicken. Add a good sprinkle of sea

1:16:461:16:58

salt flates and mince or grate in

some garlic. When I serve this, I

1:16:581:17:04

add a scattering of ruby pomegranate

seeds, but all I need to do is stir

1:17:041:17:09

it together.

1:17:091:17:19

As I'm making this ahead of time, I

simply cover and chill this until I

1:17:221:17:27

need it.

1:17:271:17:36

You are meant to be on bread duty,

but you are too busy with your

1:17:441:17:50

talking. I will take it. I'm going

to try and give you some lettuce

1:17:501:17:54

too.

So they are beautiful, the

pink, the red and the gold, I'm

1:17:541:18:01

loving that so much.

1:18:011:18:12

What's

What's in that sauce?

Tahini.

Can I recommend a bit of the very

1:18:121:18:19

nice turnip? And then I am going to

apply to face!

1:18:191:18:35

Right, thank you, Nigella. She is

really tucking in there. It is time

1:18:391:18:43

to find out if Rebecca is getting

her food heaven or food hell.

1:18:431:18:51

Heaven, olives, tuna and you like

spelt, don't you?

I do.

A little bit

1:18:511:18:58

of chilli and garlic, that was your

heaven. This is your hell, carrots,

1:18:581:19:03

particularly overcooked carrots?

Quiet carrots I used to call them.

1:19:031:19:07

When I was a child. There is no

crunch in them.

Hue like halloumi.

1:19:071:19:12

Sn

Yes.

Is that a bit noisy?

Squeaky

halloumi.

Smoked paprika.

It

1:19:121:19:20

empowers things.

And this beautiful

goats' cheese which you are not a

1:19:201:19:24

fan of and a little ravioli or a

parcel as you like to call it.

A

1:19:241:19:29

parcel. A parcel has to be filo with

jam or something really

1:19:291:19:39

inappropriate on the side.

What do

you think you've got?

I think it

1:19:391:19:42

might be hell because I think people

are going to be offended by my not

1:19:421:19:47

loving goats' cheese.

You are

absolutely correct. 54% of you went

1:19:471:19:51

for hell.

Thank you very much! Can I

just eat the olives?

Thank you so

1:19:511:20:03

much more this, not only does

Rebecca not want to eat this, I

1:20:031:20:07

don't want to cook this dish because

I do it did it in a restaurant about

1:20:071:20:20

20 years ago and we had more than

six minutes.

1:20:201:20:24

I'm going to tuck into some olives.

I can't bear to see them go to

1:20:241:20:34

waste.

1:20:341:20:36

And then over here, Peter is just

making the little mix. Rising

1:20:381:20:43

potatoes and we're going to mix that

with the goats' cheese and I will

1:20:431:20:47

attempt to make the egg yolk

ravioli. Right, let's get on with

1:20:471:20:53

it. I need to do something. We were

all racing ahead there.

That's the

1:20:531:20:59

thing. It is the big slab of goats'

cheese.

Do you want to try it?

A

1:20:591:21:05

tiny amount is wonderful. There is

always too much goats' cheese.

It is

1:21:051:21:11

very acidic, but fresh and quite

delicious.

OK.

I think it is a

1:21:111:21:16

particularly lovely one, actually.

Yeah. Yeah. It's really great.

You

1:21:161:21:24

just don't want it in a big parcel.

Is that enough?

Another one of

1:21:241:21:30

those. Chopped thyme and season it

up and olive oil. That's olives,

1:21:301:21:37

always here to help. So a little bit

of cream to let this goats' cheese

1:21:371:21:41

down and that's going to be the

goats' cheese cream on the base of

1:21:411:21:45

the plate. Growing up in the 70s as

a vegetarian, how was that?

Nobody

1:21:451:21:56

was veggie in those days. It was

weird and freakish. My dad started

1:21:561:22:01

being vegetarian. I got the idea

that my dad was vegetarian because

1:22:011:22:05

he used to work near an abattoir and

years later I wrote this in a book

1:22:051:22:10

and my dad read it and said, "Hang

on a minute, I worked in advertising

1:22:101:22:15

in Mayfair. What was the abattoir?"

I don't know where I got this story

1:22:151:22:19

from, but that's what I have been

telling people for Donningy's years.

1:22:191:22:24

I don't know why we were vegetarian.

It's a mystery!

Goats' cheese and

1:22:241:22:37

more goats' cheese than potato. This

is hell! Your dad was a very good

1:22:371:22:42

cook, wasn't he?

They are both good.

My mum tended to do traditional

1:22:421:22:50

Jewish things. My dad is

adventurist. He does really good

1:22:501:22:55

pasta sauces and he would do

spaghetti squash. That was one of

1:22:551:23:01

his specialities.

What did he do?

He

just used to do it with, I think, he

1:23:011:23:06

used to do it as if it was

spaghetti. It was an early version

1:23:061:23:13

of cord getty. He would do it with a

vegetable sauce.

You have a guilty

1:23:131:23:19

pleasure, a tinned food.

My husband

is an incredibly gifted cook. He is

1:23:191:23:24

a really brilliant amateur cook, but

wonderful so when he is not in, I

1:23:241:23:28

open up the tin macaroni cheese and

things like that because I can't do

1:23:281:23:32

that in front of him if I open

anything like that, he just stands

1:23:321:23:37

looking at me going, "Are you going

to eat it?"

I learnt there is a

1:23:371:23:44

group of kind of restaurants if you

call them that in Lisbon, that

1:23:441:23:49

specialise in tinned food.

Really?

You go in and get fresh bread and

1:23:491:23:53

they open up a tin for you.

And then

they charge you an enormous amount

1:23:531:23:58

of food.

Some of the tins are

fantastic food and they are really

1:23:581:24:02

expensive.

I went to a restaurant in

Barcelona, I was filming there last

1:24:021:24:07

year, and they brought the

ingredients to the table in tins and

1:24:071:24:12

there was a tin of sardines which

they opened. I did sit there

1:24:121:24:17

thinking, "I could do that myself."

I'm making my own lunch.

The smoked

1:24:171:24:23

paprika is in the sauce.

So you put

a whole egg yolk in each parcel?

1:24:231:24:28

Yes.

Does everybody need one?

Pretty

much. We used to serve this in a

1:24:281:24:37

restaurant I worked in a long time

ago and it was a little starter. So,

1:24:371:24:42

this pasta is a little bit dry.

It

looks brilliant and so clever.

1:24:421:24:49

What happens if the egg yolk breaks?

You will get shouted at and you do

1:24:491:24:54

it again! Like that. So what you do,

move that aside. Over here...

1:24:541:25:02

LAUGHTER

OK. I'm really sorry about that.

1:25:021:25:06

Thanks.

What happens if the second

one breaks?

I'm glad you picked

1:25:061:25:11

this. I've got one in here. I will

turn that down and simmer it.

Is

1:25:111:25:22

that palento flour.

We were not sure

whether to make some of these...

1:25:221:25:30

Good job you did.

The ravioli will

go in for two or three minutes. You

1:25:301:25:39

are a great writer...

Well, thank

you.

But you hate it?

I hate it.

Why

1:25:391:25:45

do you do it?

Well, sometimes you

write to get good parts. I co write

1:25:451:25:52

scripts with my brother who is a

fantastic proper writer and my

1:25:521:25:57

friend is a writer and they love

writing and when I'm with them, it's

1:25:571:26:00

great because we sit around and we

eat and talk and then occasionally

1:26:001:26:04

they will go, "We really ought to do

some work at this point." I really

1:26:041:26:08

don't enjoy it and I have written my

second book, I didn't enjoy that

1:26:081:26:11

either! I love the book tour. The

book tour is great because you meet

1:26:111:26:17

people and you read things out and

you think, "I wrote that." But it is

1:26:171:26:21

the actual thing of sitting in a

room with a computer.

Is it like

1:26:211:26:27

homework?

It is. I don't like being

on my own. It is unsociable and when

1:26:271:26:37

I'm acting I am with is a big group?

Is it true?

There is one about me

1:26:371:26:44

attempt to go cook at a dinner party

in my new book because my husband

1:26:441:26:49

does all the cooking and there was

one time we had a row because he

1:26:491:26:52

said I do all the cooking and I

said, "Well, I'll do it. Invite

1:26:521:26:57

people over and I'll cook.

Do you

regret that?

Yeah.

You should have

1:26:571:27:03

done them an egg yolk ravioli.

I

tried to make a souffle and while

1:27:031:27:09

they were there, I have nothing, but

cheese, eggs and flour. There is

1:27:091:27:15

nothing else I can make, I made a

souffle and it worked. That looks

1:27:151:27:26

very pretty.

A little bit of that.

I

don't have to eat this, do I?

This

1:27:261:27:38

is not hellish. You need to try it.

Suzie, shall we get wine?

For your

1:27:381:27:47

Italian extravaganza of egg and

pasta. We have got Extra Special

1:27:471:27:54

Gavi From Asda which is £7.

It is floral and easy drinking to

1:27:541:28:05

wash the pasta down.

Well, it

doesn't look hellish.

Thank you. It

1:28:051:28:09

is quite hellish to cook.

Would you like wine?

It is like an

1:28:091:28:23

extravagant pastule.

1:28:231:28:26

Would you like wine?

It is like an

extravagant pastule. Ranchts

How is

1:28:261:28:28

that? Love, lies and Records starts

on BBC One in mid-November. Good

1:28:281:28:34

luck with that. That's delicious and

now I'm going to drink the bottle.

1:28:341:28:44

Thanks to our guests, Marianna

Leivaditaki, Peter Gordon, Susie

1:28:441:28:51

Barrie, Rebecca Front and all the

recipes from the show are on the

1:28:511:28:55

website, bbc.co.uk/saturdaykitchen.

Don't forget Best Bites with me

1:28:551:28:59

tomorrow

1:28:591:28:59

Download Subtitles

SRT

ASS