Matt Tebbutt is joined by chefs Marianna Leivaditaki and Peter Gordon and special guest Rebecca Front. Susie Barrie picks the wines to go with the studio dishes.
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Good morning. Welcome to your
Saturday serving of incredible food,
outstanding chefs and amazing
guests. I'm Matt Tebbutt and this is
Saturday Kitchen live.
Welcome to the show. Now we've got a
very international line-up today.
Marianna Leivaditaki, originally
from Crete, Peter Gordon who hails
from New Zealand and Susie Barrie
from Winchester, our wine expert.
Good morning. Winchester is very
Not too exotic but a
lovely part of the world.
Marianna lovely to see you here,
your first time here?
influences coming in from you today?
Yes, absolutely, lots of stuff from
And a nice red mullet dish?
Yes, with rosemary and vinegar and a
mixed cabbage salad.
Very simple but
lovely ingredients. Peter, nice to
And you too.
you for a long time. New Zealand?
So good father of fusion food?
What have you got for us?
a bit fusion thing, a pumpkin
Coca-Cola curry and a cabbage
-- pumpkin coconut
curry. A bit worried about the
pumpkin. Susie lots of nice
I'm looking at the food
and thinking it's colourful. I have
different colour wines but I'm not
sure I can match that. But we have a
red specially matched for you.
Good value wines.
of prices. We have been digging
around in the food archives to
unearth some delicious treats from
Keith Floyd, Rick Stein, Nigella
Lawson and the Hairy Bikers. Now,
someone who has appeared in some of
my favourite programmes, I'm
delighted to welcome the fantastic
Rebecca Front. I have to say,
usually on a Friday night, I go back
to the hotel room and I'm in bed by
9, I don't drink or eat, I'm like a
monk. Last night, I was up very
We are already in the zone of
too much information. Where is this
This is about Alan partridge
isn't it? ! My komono, in fact...
I was at home last night on
I was watching old rear
ends of those old shows and they're
My shows - that's OK
then. So you were in your hotel room
watching me. That's OK.
The Thick of
it, Alan partridge, almost timeless
that humour I think?
Yes, I think
so. I tend to gravitate towards
stuff that's quite cutting edge so I
think they last longer because
they're fresher and a bit more
Yes. You are here to face
food heaven and food hell. Just so
we don't start a Twitter storm on
social media, you
are a pescatarian?
Yes, I come from
a family that would traditionally
eat kosher food. Now that I eat
fish, I try to stick with kosher
fish so that's my kind of rule. I
eat cheese and milk, things like
that, now I eat kosher fish.
when you go to restaurants slip into
the vegetarian mode?
you don't know what stock they're
using and things like that so
sometimes it's easier to say I'm
vegetarian, but at dinner parties as
well. You don't want to start asking
people to Cheshire out what is
kosher. I just say I'm a vegetarian
but I'm not properly.
What is your
idea of food heaven?
anything with olives. It's my
son is called Oliver.
You have taken
it to another level.
Yes. They are
They are very
dehydrating because they're salty
but they are amazing. And now lots
of fish, now that I do eat fish,
tuna, I love that.
What about hell?
Well, because it's such a peculiar
dietary Leys that I can inhabit, I
generally like anything. I've learnt
not to be too picky. There are
certain things that come up too
often on vegetarian menus so I
suppose I would say goat's cheese.
It's the fail-safe?
It is, you open
a menu and you go it's goat's cheese
parcel again, you know.
It's like the 80s, a
It's all a bit like that,
Peter, you do some very good
I do. Veggie food
is great because it's a challenge,
you have to find ways to give it
flavour and texture, all that sort
of stuff. It's a challenge.
For Rebecca's food heaven, olive and
spelt broth with tuna. I'm going to
cook the spelt with olives, parsley
and sautee some tuna. Broccoli will
be add. Scattering over some
deep-fried garlic, shallots and
chillies and finish with a vegetable
broth and delicious olive-stuffed
goat's cheese and egg yolk ravioli.
So almost like a parcel. Rav youly
using goat's cheese. I'm going to
serve it with a cream, smoked
paprika glazed carrots and
watercress. Garnished. -- ravioli.
The power to decide what Rebecca
eats is yours. The vote is open now.
Go to the website before 11 and get
voting. We want your food and drink
questions, you can ask our experts
anything you like.
Obviously you can get in touch by
social media as well.
Susie, you are going to read out
some tweets throughout the show?
Yes, indeed, head of tweets.
free to chuck in some questions.
Thank you, I will, here to learn.
Heckle if you like. Let's get
Heckle if you like. Let's get
Yes, pan frying the red
mullet, dusting it in flour, I would
like you to help me with the salad
if that is OK.
What is the name of
It's called Savore, so
frying fish with rosemary and
vinegar and you can use whatever
fish you like. When I was little, we
We couldn't sell
those in the market.
Your dad was a
Yes, he was.
contraption you have got here, I've
never seen this as a fish scaler.
I've only seen this. We used to have
a restaurant in Crete and this is
the only thing we use to clean fish.
You have to be a little careful if
you are in a hurry.
Be right back, I'm just going
Zblur the head chef at the sister
The new place in Hackney
How long have you been there?
I have been there for a
cool isn't it? All the cool kids
live there. You live there, don't
The Hackney massive. There
is a lot of good restaurants?
are lots of places opening up and
it's amazing because sometimes
people go, oh, you know, you've got
so many people interested in the
area and it's like, yes, the more
the mayorier, you know, like it's
It encourages people to
You started live as
a waitress, is that right?
How long were you a waitress
Three or four months. I used to
go to Marrow as a student when I was
studying in Kent at the University
You were studying
Yes, I did
psychology then forensic psychology.
That's quite a departure into
Yes, but I was brought
up in a restaurant so all my life,
all my childhood was there. I loved
food. So yes, I kind of returned to
it. It was a passion.
when I was a student was my
favourite restaurant. I used to save
all my tips and go for a meal maybe
once every two months. That's where
I knocked first time and said I want
Yes. And they were quite
Well they asked me what I can
do and I didn't have any kitchen
experience so I said, anything
really. They were like, can you do
the floor, I said yes. So...
amazing that you go in as a
waitress, you can work your way up
to head chef and now you've got your
Yes. I look after it
as if it's my own and it's amazing.
It's been such a great journey.
My bosses are wonderful, we trust
They are legends in the
London and world food scene?
taught me a lot.
Is this a sort of
dish that you would do?
definitely do it. I really love
using fresh fish and really try and
give people the opportunity to have
fresh fish because it's not the
A lot of olive oil in
there so you almost shallow fry?
Yes, but there's quite a lot. This
is really good extra virgin stuff.
hefty coating. You want that crispy?
Yes. In Greece that would never be a
problem because everyone's got
tonnes of olive oil. So you would
never think you deep fry potatoes in
olive oil there, you know, that
would never be a problem. I've
turned the fish to get a nice golden
colour. I'm going to add a handful
of chopped tomatoes.
OK. Olive oil,
tomatoes. Bit of rosemary?
at the end, we'll put a splash of
I'm using the same vinegar,
you are using Muscatel vinegar?
What is that bringing to the dish?
It's acidic and sweet at the same
time. So it does exactly that. It
kind of, it's not just really harsh
on the palate but together with the
kind of nice flavour that comes from
the rosemary and those aromas,
there' acidy of tomatoes, the
sweetness of the vinegar, you get
this emulsion that goes on top of
the fish and it's just delicious.
I can't describe it.
because I tried it in rehearsal.
Call us if you want to get in touch.
A lot of your dishes in the
restaurant, you send off for
ingredients to Greece for, don't
Well, there are lots of Greek
people in London. There are lots of
people that are really interested in
bringing things as well. So there
are quite a few companies who help
do that. But I try and bring very
kind of particular things like
haven't tried nice goat's cheese.
Maybe that's what it is.
is, there is lots of beautiful
honeys around the world but I was
brought up with a certain honey and
I love it.
A lot of the recipes are the dishes
that you eat and they'll be kind of
determined by the key ingredients?
Well, yes, I use things from Crete
and then I always follow what we do,
the kind of Middle Eastern cuisine,
but everything is so interlinked and
there's ideas from one place, then
you can apply and use your
ingredients to change it a little
I loved what you told me
yesterday when we were chatting -
when you arrived in London you
weren't using chopping boards
because everything was done by hand
It was. In my family
restaurant where we grew up
basically in the kitchen, we didn't
have even one... We had one chopping
board used to slice bread, you know.
So everything was chopped by old
ladies Wark working in the kitchen
by hand. So it was nothing like
This new fangled technology we
I love it now, I can't say I
don't. I didn't know people can
spend hundreds of pounds buying
Tell us about this because
I can't stop eating this in
rehearsal. So sweet.
seedless grapes. They are kind of
very much used as table grapes
really. They can be used for wine,
they are usually dried. They are
little tiny and sweet grapes without
Delicious. Would you like a
pile of this?
A pile of that. So you
want to make sure that salad is
really kind of sour and punchy and
has enough salt.
And enough sugar. It's like you are
doing a pickle but it's an instant
one so you really want to have that.
Is that any sauce?
No, it has got
its own sauce.
Remind us what that
It is red pullet with
pickled cabbage salad. Beautiful. It
Let's go and see what Rebecca
thinks. Do you like red mullet? I
do. That looks amazing. The salad
looks great too.
Please, don't wait
I like the idea of vinegar.
Sweet-sour, but without using the
sugar. The sweetness of that
I think that the red mullet
is part of it. It is quite oily.
It's rich. It's sweet and it is
fresh. If you eat it like a vinegary
That's so delicious.
your kind of thing?
lovely because the vinegar brings
out the flavour of the fish.
like straightforward Mediterranean
I kind of just like food! I
can save you a lot of time here. I
just like food.
What are we
I have a win from Saint
Mont and it is a blend of local
grape varieties and it is from the
2015 vintage. You can get it for £9
from M&S. Loved it because it has
refreshing zesty, lemony, zesty
acidity which you need when you have
got fish like this and underlying
that is that lovely, ripe yellow
Do you like
Excellent. Excellent. It
will wake up on a Saturday morning.
Just what we wanted at 10.20am.
oning about the grapes and add
sweetness. We were talking about the
fact that the wine has some richness
as well that you need and it's just
a lovely wine.
How is that
It is crisp and
fresh. There is almost like an
oiliness on the wine.
crisply clear and I love the fact
that it is going with Rosemary which
is unusual to have with fish,
Rosemary and fish.
Peter, you're cooking. I
like your glasses.
I'm having to
wear them all the time.
there yet. What are you cooking for
It is a pumpkin coconut
curry and there is some venison and
it is a nice seasonal dish.
forward to that. Don't forget if you
want to ask us a food or drink
related question or anything else
really, call this number:
Lines close at 11am today. So get
dialling now! Or you could tweet us
your questions using the hashtag
Saturday Kitchen and don't forget to
vote for Rebecca's food heaven or
food hell. Let's join Rick Stein and
he is having a whale of a time in
Iceland. Take a look.
It would be impossible to overstate
the importance of fish here. So much
so there is a tribute to cod bang in
the middle of the harbour. It's
actually a monument to the salting
and drying of cod and up there is a
traditional cod drying shed and I
just think it just sort of fits into
the landscape. So, I'm actually very
fond of it, but not fond of the
prospect of having to come down now
because it's very icy and I don't
want to slip and I suffer from
vertigo a little!
Do I look high up by the way?
It's all about the fish. Nothing but
the fish. So I'm cooking a
simple cod gratin with bernais
sauce. So many of my fish dishes
start like this. Softening veg like
carrot, leek and onion. It always
makes a lovely base to many a fish
dish and many a fish pie. In Iceland
they use whey at this stage which
gives the fish pie a nice tartness.
Frankly, I sort of prefer white wine
for cooking and for drinking!
A lovely piece of cod. I'm going to
cut it into chunks. In goes my cod.
Just add a bit of flour, it will
tighten everything up. Into the
Look at that. It's so wholesome.
To make the bearnaise sauce, we
create a reduction. Now peppercorns.
A bay leaf and some tarragon. Bring
that to the boil and leave it to
simmer for ten minutes which I'm
going to stir into my beaten eggs
and butter more my bearnaise sauce.
I'm using some hot water to cook the
egg yolks so it will get more
volumous, I have to be careful
because if you carry on it too far,
it will split and you will lose your
volume and bearna circumstances se.
The vinegar is simmered to a trickle
and I want every drain. Push that
down a little bit. Next, butter, of
course, to help the sauce thicken
and finally tarragon, the
distinctive flavour of bearnaise. I
love this. It smells fantastic. In
Iceland, they bake it. It is an
unusual thing to do with bearnaise,
but it works. Just pop that in the
oven. Not too long, about 20, 20 #2
5 minutes. -- 20, 25 minutes. And
that's it, one Icelandic inspired
The great thing about Iceland is
everyone knows everyone and word has
got around that I'm here and the
mayor has invited me over for guess
what? Waffles. What other capital
city in the world would the mayor
invite you in, sit down and have a
chat. It's that sort of place,
Iceland. I happen to know there is a
Facebook page dedicated to the
mayor's hair. Yes, his hair! Only in
Iceland. Just getting his mixer
ready. Very nice to meet you. Now I
see why. He has actually got very
nice hair. What a lovely house.
Thank you. Welcome.
Thank you. I was
just saying it is a great privilege
to be invited by the mayor in to
some waffles. So you do this once a
Yes. It has become a
habit that on Cultural Night which
is the anniversary anniversary, we
have this big festival. One of the
neighbours this the idea of opening
up their house and making waffles
and coffee, traditionalise landic.
So we decided to take part, maybe
ten years ago. And so, now every
year we have maybe around 1200
people write their names...
our guest book.
Come through here?
That's a lot of waffles.
natural queue that forms.
anybody talk politics to you?
guess if I would have an open house
to talk politics, I wouldn't get
No, I doubt you would. And yes, I
did ask, he does use more than one
waffle iron for 1200 guests! Seven
if you're taking notes!
This is by
no means a complex thing.
this is rhubarb jam. It's good
because you have some sour with the
something crunchy and you don't need
more. You can live off these.
Thanks. Exemplary waffles! I like
your rhubarb jam. Delicious. Does
each of your 1200 people get one of
They are very lucky.
Thank you for that Rick. We saw him
making his delicious looking fish
stew with bearnaise. You are a fan
of hal but. I'm going to do a little
halibut dish using bearnaise, but
I'm going to use Jerusalem
artichokes andical which is in
season. All I'm going to do is poach
the halibut in here, in this
poaching liquor, I have got wine,
white wine vinegar and lemon zest,
bay lef, tarragon and coriander
seeds and star anise. You could just
poach in water if you like. It is
just there to give it a bit of kick.
Star anise is very good for avoiding
flu, isn't it?
I don't know.
Do you know,
What I do know about star
anise before you visit the courts in
ancient times you would like a lef
off the star anise tree and it would
freshen your breath. I suspect it
has got a good antibiotic.
Congratulations on your new drama.
Tell us the premise?
It is written
by Kay Mellor. That's a badge of
distinction. Yeah, I think Kay
decided to write it because she'd
visited registrar offices to sort
of, you know, register family
bereavements and births and all
human life is there. So when you go
to these places, there are people
with brand-new babies and then there
are people who are in mourning and
the whole brand-new, the label still
on! So it's all happening there in
front of your eyes. It's a great
forum for a drama. So in the drama
Ashley Jenson plays this maverick
registrar who doesn't necessarily
play by the rules because she's
trying to just do the best thing by
the people who come in and need her
help and I play this not at all
maverick registrar who plays
everything by the rules.
She is really kind of, she is a rule
obeyer, but taken to the the enth
Is it a straight role. You
do a lot of straight roles?
and do 50/50 drama and comedy. It is
a dramatic role, it did get laughs
at a recent screening. Well they all
seemed happy. There are lots of
jokes in the script. Kay is very
funny. So Kay was very happy with it
getting laughs. I was thinking, "Oh.
I didn't think I was playing that
bit for laughs." But she is an
unsympathetic character and that's
why she is unintentionally funny.
Did you do any search? Did you go to
the a registrary office?
Leeds. The whole thing is set in
Leeds and I'm doing a Leeds accent
which I hope I've done OK. So yeah,
we went to the registrar office in
Leeds and we met registrars who were
great and lovely and that was
interesting and I secretly recorded
Really? How is your
I'm not going to do it
now because I haven't got my tape
with me. I hope it's OK, I tried to
do it as authentically as possible,
but I don't know.
OK, so while we
were chatting here is the raw
artichokes, Jerusalem artichokes,
the fish is poaching and turn that
over in a little bit and this is on
a really, really low heat. This is
the base of the bearnaise. That's my
white wine, white wine vinegar and
shallots and tarragon in there
reducing. Here shallots, garlic and
a few crushed hazelnuts, the ones
that haven't fall on the floor!
Right, that's so far. You come from
a very creative household, you had a
lot of family members, your
great-grandfather was in musical
Yes, he was in a musical
act. So he was just kind of
naturally gifted at music and
songwriting and so on. My mum
writes. Used to write children's
books. My dad is an artist and
illustrator and my brother is a
writer, script writer. So yeah, it
is that sort of house.
You went to
Oxford and joined the Oxford Review,
I believe you were the president?
think I was the first female
president. I believe. That's what I
was always told anyway. Maybe the
others were keeping it under their
You met a lot of your
contemporaries who you have gone on
to work with?
Yeah, Patrick I knew
very well, we were in the Review
together. I didn't really know
Amanda and David Schneider
particularly. We met a couple of
times at Oxford, but our paths
didn't cross much. Do you mind, I'm
We ended up working together which
You got a Bafta for the
Thick Of It.
Thank you for
That's all right.
You got a Bafta arm or elbow?
are really heavy. I was carrying it
round, clutching it. The next
morning my arm had gone dead and I
thought, that's it, I've won the
Bafta, now I've had the stroke.
I'm going to die?
It can't get
It was an awful kind of
poetic justice thing, you know, I
trapped a nerve in my arm with this
big metal thing.
Do you enjoy doing
those sorts of comedy shows?
They are like you said earlier very
I like quirky comedy,
dark comedy. So yes, I do. I love
doing drama. I set out to be a
straight actor really. Then I kind
of drifted into comedy. So for me, I
just love having that balance. On an
average year if I can get to do 50%
comedy and 50% drama, I'm really
Sorry, I've just sauteed
that. This is my clarified butter.
Going into the eggs there.
bernaise tough to do?
On live TV,
yeah. God knows what I was thinking.
No, it's not that difficult
actually, you just need to be quite
clever with it, he says as he splits
it. It's much easier to do it like
Rick did it, over a bowl.
successfully made mayonnaise but
it's because I'm impatient. I bash
things around when cooking. You are
doing that delicate.
That's the fun
Bashing things around?
and getting involved. You can't get
too kind of Princesse about cooking.
Some of the other roles - I said I
was watching you with Steve Coogan
and Alan partridge. When you look at
some of the comedy you see on TV, do
you think a lot of commissioners are
quite scared of taking risks?
really difficult I think to take
risks with comedy because it's
incredibly subjective. It's very
interesting, because I'm on Twitter,
when you are in a comedy thing and
look on Twitter after wards and it's
always split. Some people are saying
this is absolute rubbish, the worst
thing it's not even a funny, not a
single joke and people saying this
is the funniest thing. People don't
really do that with drama, people
say it's quite good, I was gripped
or whatever but there's something
about comedy, people feel like they
own it so therefore love or hate it.
You do a lot. Sometimes it takes
years for people to pick up on the
shows and as soon as they go on,
people go, this is amazing.
just seems that it's quite
difficult, that cutting edge comedy?
It is. Because often it doesn't
translate on paper, so you look at a
script. Now I'm so used to reading
comedy scripts, I think I can tell
how it's going to work. But quite
often you can't really. You look at
something and think, well I think
that's funny but I don't know.
Someone like Julia, she writes jokes
but a lot of the comedy comes from
the characterisations and situations
and the darkness of that.
you know all-ya's work, you look at
something on paper and think, I know
how she's going to do that and it's
going to be hilarious.
can't always tell just by looking at
it on paper because it's not a
standard set-up joke, it's quirkier
and weirder than that. What she does
with it is brilliant.
So when you
get a director or writer involved
and you see their credentials, she
goes yes, I want to do that?
always go on scripts really, I would
never just say yes regardless
because you never know, somebody
could be having a bad day.
I always go on script. But you can
tell a lot from reading the script.
I've been doing that for a long
time. So I know what I'm looking
Just going to give this
berrnaise a glaze. Sauteed off the
artichokes and the kale. That's the
garnish that, 's the bernaise and we
need the fish on top.
Blowtorch it for a little bit of
theatre really. You don't need to do
It's quite butch isn't it.
That is what I was thinking.
good look for you.
OK, let us have
the fish which is just poached. A
few more of the hazelnuts and
shallots for texture and that's it.
That looks so lovely.
Right, here I go.
Are you going to say something while
I eat this or watch while I shove it
in my gob.
As soon as you've got it
in your mouth, I'm going to ask you
Now you are all going to
see how I eat.
I love halibut.
actually, it's one of my favourites
and Jerusalem artichokes are
They might have a bite to
them. So what will I be making
Rebecca at the end of the show? Her
food heaven, olives? If so, it will
be olive and spelt broth with tuna.
I'll add broccoli and scatter over
deep-fried shallots and chillies and
finish with olive stuffed sage
leaves. Hell is goat's cheese,
ravioli, potato, thyme, spoked
paprika glazed carrots. What she
gets is down to you, 25 minutes left
to vote. Go to the website right now
and we'll find out the results at
the end of the show. All good?
Wonderful. The tarragon just makes
it so lovely.
Classic. Now time for
the Keith Floyd, he's riding high
over Alsas while sampling all the
local wine. Take a look.
over Alsas while sampling all the
local wine. Take a look.
Here we go again. Here is the
production assistant looking very
anxious. Despite being invaded three
times this is a resilient place, it
exudes a genuine joy devivre.
Their cakes are so good. A Hungarian
countess once told me the only place
to enjoy cakes is in Vienna, but
there is the painstaking care of
family businesses who employ a
couple of young apprentices very
proud to learn and maintain the fine
tradition of master cake-making.
They make exceedingly good cakes and
croissants, of course.
This is what happens when you let
your emotions rule your mind. I'm a
fool to myself. My relationship with
the director is based on trust and
understanding, I don't trust him and
he doesn't understand me. He knows I
hate fly, no head for heights but
somehow he persuaded me to take a
flight, just for a few good shots.
The crew were protesting I was
Don't like being in this balloon. It
looks great on TV, lovely sunshine
day, Alpine scenery, drifting over
the mountains. Here we are 3,000
feet up and nothing on the clock but
the maker's name. I have wine to
cheer me up. This is Floyd on France
absolute hi terrified... He said it
was simply a question of mind over
matter, he didn't mind and I didn't
matter. We are out of gas and we
crash-landed in the road.
Andre, my mad pilot, managed to save
a little gas for essential
a little gas for essential
Of course it's the old
tradition since 1783.
Since this year, whenever there is a
new flight, people who fly the first
time in balloon, they have to drink
Didn't save the gas, you
used it to cool down the champagne?
used it to cool down the champagne?
Yes, sure. We should have Had the
gas used for something else. OK.
And then there is another tradition.
But I guess we'll just have to take
care of the technical point of view.
This is the other tradition!
rendezvous was a remote farmhouse
where they rely purely on the sale
of their cheeses. The rest of the
journey was on foot while Andre
shared his funny stories with me. It
turned out he was a distant relation
to another of the valley's favourite
sons, Albert Scweizeer who once
said, you will never get me up in a
Very witty. Anyway, the set cheeses
are salted, stored and turned daily
for up to three weeks. It's a strong
tangy cheese with a pungent smell
but it's quite delicious.
of all cheese, but this cheese is
not riped at all and it's still a
sweet cheese. So it's served with
some cream and so there is the what
we call in France the small milk,
it's what drops...
The whey I think
we call it.
And so you pour that on
the cheese here and this is very
good. I mean you have goose liver or
champagne, something very renowned
from France, but this one should be
very well-known. It's very good.
Would you have sugar with this?
take some sugar with this, I guess
there's already some on it, but it's
very, very fine. So all the
gastronomy in the farms was
people could study all the summer
long on the mountain and they didn't
need anything, they just took some
sugar with them.
Thank you, Keith. Not an obvious
combination of flavours there, but
they seemed to enjoy it. Nigella
Lawson shows us a delicious recipe
with chicken later. Chilli flakes
and garlic roasted and served in a
wrap with yoghurt, htahini and
pomegranate seeds. Instead of
omelettes, we are doing a Halloween
challenge. We have still got the
puns though. Which chef will come
out alive, will they have a ghost of
a chance or will the omelette
challenge come back to haunt them.
Will they have a trick or a treat?
Will Rebecca get her food heaven
olives or food hell goat's cheese.
Still chance for you to vote on the
website. Enough from me, let's get
on with cooking.
Good to see you back. What are we
Some venison cooked nice and
rare and pumpkin coconut-curried and
a salad. Two salads today.
Shred this as thin as you can
and we will mix with vinegar and
mustard and sugar. The venison is at
room temperature and it's going to
go into a hot pan with sesame oil.
This is typical of your kind of
cooking, isn't it? Fusion, do you
like the term fusion?
It has been
mistreated. I sort of, I did like it
and then I didn't like it because I
was reading various other chefs
actually who would say things like
"Oh, it is confusion, not fusion." I
found that really annoying, but I've
struggled to find a term that makes
sense to me and I think fusion, it
sounds laboratory really, doesn't
It's a bit like the term
gastropub. It has been misused.
remember someone said, "It is modern
British." Someone said, "It's hardly
British." No, it is not really
British. Is it Pacific rim because I
use flavours around the world and
not just the Pacific.
You can't be
It is not that important.
Fusion works. It does describe if
you can get over the sort of
negative connotations sometimes. In
here I have got cumin curry seeds
and pumpkin and salt and pepper and
I'm going to roast this. I'm going
to make a pumpkin curry, but I want
it to have the beautiful flavour of
So you're not peeling
No, skin on.
And that will be
tender enough to eat?
to eat and we will reheat in the
curry sauce. To make the curry sauce
I'm going to caramelise onions and
ginger and garlic and star anise
Do you want anything
Do you want to chop up the
garl ic and chillies.
You do a lot
of travelling, don't you?
that for work or pleasure?
work. Recently, I was in Venice last
week for work, we were thanking the
Navy for an event and before that I
was in an island on the Pacific. It
has a population of 1500.
there doing a food tour and what was
lovely, I got to eat fruit bat.
It wasn't too bad
It wasn't too bad.
It was like an aged grouse in
A what, sorry?
You were tucking into sea
Quite nice and these huge crabs.
They get up to six kilos. They are
the world's largest living...
There are reports of one meter
circumference crab. That's with the
legs out. They are huge.
Delicious. They survive
on a diet of coconut. They are
Have you tried that?
Any crazy food?
My dad used to
use sea cucumbers for baits. We had
to prepare them to put on the hooks,
but I've never eaten one.
they are delicious.
What is a sea
It is like a giant slug!
It is quite funny.
Do you cook it
before you eat it?
I don't know, ask
him! I wasn't there!
Recipes on the website!
At the feast
there was a whole suckling pig
cooked and tuna and crabs and this
bowl of grated carrot. And it was, I
thought I will have some grated
carrot, but it was sea cucumber and
the lady said it was the fat from
the inside of the cucumber. When you
swim around and you see these, you
need to mix those together.
When you swim around, you see sea
cucumbers everywhere, but you see
the world's most venomous snake, a
Star anise. You also sea snakes and
that aside, you run this charity
evening in London, for leukaemia, is
Yes. Yes. I had an idea
20 years ago, my sister had
leukaemia and I was a bone marrow
donor and I thought it would be nice
to do something. Someone approached
me to dmaout a book, a woman called
Karen and I thought I can do more
than donate a book. I had this idea
and then I met with the committee
and I teamed up with Chris and
Hannah and the team and other people
and we created this thing called Who
Is Cooking Dinner. On the night, the
people arrive and they don't know
who is cooking dinner and the chefs
don't know who is cooking. That's
when someone like Rick Stein
discovers that his table don't eat
Which happened. We
have got a nice begin Gerry
Charlesic chilli mix going on and
the coconut milk here.
OK. This is
what I was in two minds about, but
it's actually delicious?
When I eat
coconut, I think of it as a moisture
that's fatty and it's not dairy. Do
you eat fish sauce shall I go for
soy sauce to be safe?
sometimes oysters in soy sauce.
going to season it with soy sauce.
love that you have accommodated this
already. In the ingredients?
would be dodgy to feed her fish soy.
Especially on TV.
There is nowhere
to hide really.
That would curtail
So the pumpkin is
roasted and looking delicious. The
curry leaves are nice and crispy. We
warm it all up. The venison, well I
like to cook it in a pan, the smoke
gives it a lovely flavour.
takes on that smokiness inside the
It does and it just, it just,
and lovely flavour. You could roast
it in the oven, but I do like pan
cooking, I have to say.
are we doing for time, boss?
on there, obviously.
got this. And what I like about this
dish, it is really flavoursome, it
is the sort of nood we would serve
at our restaurant.
restaurant as well. Does the menu
Yeah, it changes
quite a bit. We have got the two
restaurants in the one building.
were ahead of your time with the
tapas. I remember in the 90s it was
about Marco and Gordon and the
Michelin men and you popped up and
there was like a rogue kitchen
because it was very cool. It was an
open kitchen. Everyone looked like
they were having fun which is
unheard of in the 90s in kitchens,
but frankly and we were all jealous
and then you brought the book out
and people were copying it?
good. No, it was... I'm from a small
town in New Zealand and whenever
anything like that happens, I find
myself going, "How did this happen
to me? How lucky am I?" All meat
should be rested because you're
going to carve it. Chicken breast
not so much. This venison if we had
taken it out of the pan and sliced
it, we would have ended up with
something that would have blood
pouring over the plate. Rest your
mate for as long as you cook it and
those are the dishes.
Remind us what it is called?
venison and pumpkin coconut-curried
and mustard cabbage.
So let's not mix these up.
Tuck into that.
amazing, doesn't it? Lovely. Gosh.
Dive straight in. Don't...
get star anise in your teeth, don't
Or you would have nice
Do you put in the star
itself or do you crack open the...
No, I think the whole thing has so
much flavour and the leaves have a,
I went to a star anise plantation in
China and it was one tree, it was
communist China and it was one tree
and they are the most beautiful
things. Really beautiful.
you think, Rebecca, is it good?
want to keep eating, it is fabulous.
The star anise is amazing.
have some wine.
Peter, I have chosen
a wine from your home country. It is
a New Zealand pinot Noir and it is
called Most Wanted. When I tried
lots of different wines with this
dish because fusion, you do need to
try a few different things to work
out what's right, it was the one
that I most wanted to keep drinking.
Just gorgeous. It's quite a light
style of Pinot, it is light and
peppery and it has got some lovely
sour cherry flavours and with this
kind of dish where it's crunchy and
aromatic and you have got the lean
venison, it is a lovely match. You
dwoont to over power the flavours.
It really works. Have you tried
Yes, I have.
Really goodmed and that works
incredibly well, as well.
Right, anyway, enough for
us. It is time for Si and Dave the
scary Bikers and they are continuing
scary Bikers and they are continuing
USA and getting stuck into stacks of
pancakes. Tough work. Have a look!
Oh man, we have jaofr slept. I'm not
sure I'm cut out to be a cowboy,
dude, sleeping out under the stars
and all that.
I know what you meet,
Kingy. I think this heat is getting
I this this really bizarre
What was it about?
things are just best left unsaid.
I think we need some brekkie.
make some plough-out patches.
Pancakes, one sweet with
blueberries or one savoury with
That's a balanced diet
around here, dude!
So we need to fry. I have got
self-raising flour in a bowl and now
a pinch of salt.
A bit more salt than usual, I feel.
A teaspoon of baking powder. This is
going to make our pancakes lighter,
lighter than Donald Trump's hair
piece! It's just going to go... Pop
that in there. Give that a stir.
Have a nice day! Meanwhile the wet
goods. 600mil, buttermilk. Look at
that. If you haven't got muller
mill, just a bit of milk with normal
milk, a -- butter mill, just a bit
of normal milk. Now hen berries.
I have got a job for you,
These egg whites
need to be whipped until stiff.
No, I'm not.
Right, stiff peaks.
Right, stiff peaks in this heat.
have got my three hen berry yolks
and I need to add 50 grams of melted
butter. I just left the butter out
and look at it! Pour that in.
Peak. Test for stiff peaks is to
hold it over your friend's head!
That's stiff. So we mix the
ingredients. Just mix it. Kingy,
these egg whites, could you just do
like a big spoonful at a time and
I'll fold them in. As Delia Smith
says you fold and cut.
We want to
keep as much air in these egg whites
because what's going to happen,
that's going to form lovely bubbles
in the pancake.
There you are, mate,
there is your batter.
Lovely job. Right. Now, what we will
do now is we just hang on and wait
until it's firm enough to flip and
it will be alcouple of minutes. No
more than that because this is quite
Do you grant some greaseproof
Yes, please, mucker.
the blueberry one, self-raising
flour, add a touch of salt, but not
as much for this sweet batter. A
teaspoon of baking powder for a bit
of bounce and separate your egg
yolks into the buttermilk.
simply beat the whites.
you're standing there, can you whip
up the egg whites?
Oh, you can get
I'm do it myself then!
peaks. Now, the things that sweeten
this up, into my wets I put a
teaspoon of vanilla extract. Into my
drys, some cinnamon. So half a
teaspoon goes in.
Do you think this is the hottest
we've ever been?
Why weren't we
doing a salad?
Yeah, I don't know.
So am I. Proper hot.
Let's have a look. Oh, look at
That's a pancake that, dude.
And there you have it, a breakfast
fit for any self respecting cowboy.
American pancakes, one sweet and one
A bit like you and me,
I'm savoury more like.
Crumbs, I only wanted one.
have a sausage first.
Let's have a
sausage first, dude.
Are they good?
I love them.
Oh, they are good.
buttermilk makes all the difference.
Oh, it does.
This is the sort of
thing Elvis would sit down for his
tea. Try the blueberries. I love the
fact when you flip them the
blueberries are cooked so they are
juicy and just burst on your tongue.
This would be
considered one of your five a day in
Yes. I think that these
are a true taste of America.
right. Well, one of them.
This is my favourite part of the
show. Let's talk calls from our
viewers. We have got Mike from
Weymouth. What's your question.
viewers. We have got Mike from
Weymouth. What's your question.
need to know how to cook razor
It looks unpleasant.
about the sack?
You can eat that
You can eat the whole thing.
mouth at the end?
You can eat it but
it looks a bit gross, it won't kill
you. Heat up a bit of oil and butter
in the pan, throw in the clams, put
the lid on and just before it's
finished, add white wine and a bit
of salt and pepper.
Kosher fish, what is it, a
lot of people are asking. It's fish
that has fins and scales and you
can't have shellfish or clams, for
example, you can't have squid or
oysters, anything like that.
got a kosher app on my phone.
handy, just in case people like me
come round for dinner.
be expecting to be invited. The
other tweet is from Jackie who says,
any ideas what I can do with slows
other than slow gin. I don't know
why you would need anything other
than slow gin?
Shall I answer that
I'm a great chutney
maker so I would put the slows in a
pot with some sugar and vinegar and
boil it, then pass it through a
sieve. I would caramelise ginger and
add spices and cook it all together.
There is a lot of stone with very
little flesh so separate those at
Slow chutney, sounds
Don't chat about that now,
I was going to talk about that
later. Paul from Burnley, what is
Good morning. I
bought a spaghetti squash and have
no idea what to do with it.
they are really fun squashes,
they're springy and fun, I would
bake it, cut it in half, scoop it
all out. Season it with salt, olive
oil, lemon. Make a nice tahini and
yoghurt sauce. It's really
systemple. A bit of seasoning, pour
it on top, spiciness, coriander,
parsley, mint, whatever you like,
serve it with flat bread or crisp
bread, have it.
running out of breath!
Maybe a Greek
white with that, a lovely refreshing
wine for the tahini and everything,
Very nice. Like that. Thanks to
everyone who called and tweeted in
questions. Now, at this time it
would normally be the omelette
challenge but as it's nearly
Halloween we have a different test
of skill for our chefs and it's the
Saturday Kitchen pumpkin challenge.
We haven't worked on the title for
too long! Marianna, come here, this
is your station. Peter, this is
yours. Much history with carving
Not really. We don't
really do this in Greece. I've done
it a bit in the past year.
Halloween falls in
spring so there are no pumpkins.
no. We gave you the heads up. So you
brought along some interesting bits
and pieces. We've hollowed these out
for you to speed it up, otherwise it
would take hours. You have got to
come up with the scariest face for
Halloween, Rebecca is going to judge
the scary face so get going, let's
Look, we have the music.
Anyone was born in the 70s will
remember this. Tony Hart. Getting
creative. Does it make you feel
creative this music?
what point did you think I'm carving
a pumpkin, I'll bring a drill?
friend Tim said to take a drill and
I was like, brilliant OK. Thank you,
How are you doing?
I've got not such a good device, a
You are going old
With a really blunt
It's actually quite sharp.
Watch your fingers.
It's quite fun.
I like the fact you brought the
cutters and you have destroyed it by
trying to shove it in a pumpkin.
know. I thought it would work.
you do a lot of carving? ?
always my dad's domain because he's
an artist and also not afraid to get
busy with a power tool. He's the one
who does the carving and my mum
stands to one side saying, careful,
Charlie. That's our Halloween
That's all dads.
This might take a while. Let us see
how they get on. This week we are
going to catch up with Katie
Davidson in Cornwall, also known as
the oyster lady. She's celebrating
the health and environmental
benefits of the humble oyster. You
two keep carving!
Oyster farming helps the environment
because they are what we'd call a
Keystone species and have a positive
impact on any environment they are
grown in. A single oyster can purify
40 cans of water a day, not only
that, natural oyster reefs will
create an ecosystem for about 200
other species to thrive. They are
known as eco engineers because they
sequest nitrogen and CO2 from their
immediate environment. They are
known for carbon capture which is
important with the effect of climate
We only have two types in this
country that grow here. One is an
indigenous oyster, Austria edgeless,
we have a Japanese water as well.
It's also known as rock or Pacific,
Been here for the last 35-36 years.
We buy young big oysters from
specialist hatcheries. They come in
at roughly this size. They sit in
After harvesting and grading, they
come into this room. It's a legal
requirement. Water circulates
through the shellfish for 42 hours
minimum which means we can drain the
tank down then and sell them to the
public. We started off for a bit of
beer money, struggled to sell them
for a while. Keith Floyd then reck
Stein sort of started to push
shellfish and the markets gradually
climbed, yes. Selling a lot to
France, now most of it goes in the
First off, we want to track some
oysters, it's simple once you know
how. Most important is to protect
your hand from the shell. Go in at
the hinge, side to side, once you
have got a bit of purchase like
that, twist and pop and you're
pretty much done. Cut the adductor
muscle across the top, cut it at the
bottom also, and you've got your
oyster read write to go. The fact
that people are looking for more
sustainable protein sources is
another reason why they've become
popular. There is a strand of
veganism that calls themselves oast
radio-vegan and they have decided
that because the oyster has no
central nervous system and it's
ethical and sustainable, they can
eat them, they term it as a mushroom
in a shell. It's one of the most
sustainable foods you can eat. They
actually have this triple bottom
line where they are good for you,
good for the environment and they
taste really good as well.
Thanks for that, Katie. I love the
look of that pasta dish, I'm going
to try that one. How are our chefs
getting on, or got on, have you
Have you finished?
Nothing more to do.
a look at that. That's great. I
don't know about scary but it makes
Right. Peter's done Eric Morecambe.
Is it use?
It's me. Don't you see
the resemblance there. Self-portrait
Love the hair.
I took these
for my garden this morning, they are
a New Zealand plant.
Are you trying
to win favour with the judge here,
showing off, what are you doing?
Out of your garden
picking your own plants,
Out of your garden
picking your own plants, yeah...
Bring the rights down. Sexy
lighting. Let's get the full effect
of the pumpkins. Oh, yes!
Addams Family music not scary,
Psychomusic would have been scary.
They are both amazingly brilliant.
Who is scary?
Marian's is scarier,
although you were scarier with the
drill. But I think the pumpkin, it's
just the teeth, those very scary
deserves a prize.
There you go. Nobody goes away empty
handed. This is full of all that
kind of rubbish you give kids on
Halloween. So that's handy isn't it?
If you get trick or treaters,
just lob it at them and that'll see
'em off. Beautiful bag. So will
Rebecca get her food heaven or hell?
We are going to find out after
Nigella Lawson shows us her
delicious recipe for chicken.
Nigella Lawson shows us her
delicious recipe for chicken.
I'm lucky enough to live near a
Middle Eastern deli so my guests get
to crunch on pickled Peppers and
turn ins. Beetroot is what turns
them so radiantly pink.
And for me, nothing beats proper
Middle Eastern pitta bread.
What I'm making to eat with these is
something I get started on in
leisurely fashion a day ahead.
I'll admit my chicken dish relies on
an awful lot of spices but this
couldn't be easier to make. And
besides, any recipe that starts with
a zest induced two lemons makes my
And this involves minimal washing
up, always an important factor for
me! I throw everything in a plastic
bag and I've already got 12 skinless
boneless chicken thighs nestling in
Some serious impaling work to do
because on top of that fabulous
mimosa sprinkling of lemon zest, now
the sharpness of the juice.
Remarkably pitless lemons, although
I don't much mind if a pip or two
falls in. Already Very satisfying
Regular olive oil.
Bit of moisturiser.
And now for my carefully calibrated
spice collection. Paprika first off.
Gorgeous colour and gorgeous taste.
Next, cumin. The thing about these
spices is, it's not their individual
voices, but it's the choir of
flavour when they're together.
Coriander. Always the junior partner
to cumin but no less valuable. Dried
chilli flakes. And now a slight
flirt with the sweeter spices.
Before I put too much in, a little
bit of cinnamon. And some nutmeg.
Freshly grated over.
Being a bit more bows truss now --
boisterous now with some garlic.
Don't be alarmed, the garlic doesn't
overwhelm. It's all perfectly
harmonious. And I'm happy to throw
the end bits in and then - fabulous.
A crunch of salt. And two bay
Serious bit of squelching to
This sits in the fridge
gaining tenderness and flavour, into
the oven for 30 minutes and it's
cooked. It's how you eat it, as well
as the fabulousness of the chicken
itself. So I want a pile of warm
flat breads on the table, tomatoes
I'll chop up with fresh mint, some
shredded lettuce to go under the
chicken. Of course, my pickle
purchases and I have to have my
tahini yoghurt sauce that I sprinkle
with pomegranate seeds.
Now although tradition decease this
sauce should be served only with
lamb shawarma, it partners my
chicken. Add a good sprinkle of sea
salt flates and mince or grate in
some garlic. When I serve this, I
add a scattering of ruby pomegranate
seeds, but all I need to do is stir
As I'm making this ahead of time, I
simply cover and chill this until I
You are meant to be on bread duty,
but you are too busy with your
talking. I will take it. I'm going
to try and give you some lettuce
So they are beautiful, the
pink, the red and the gold, I'm
loving that so much.
What's in that sauce?
Can I recommend a bit of the very
nice turnip? And then I am going to
apply to face!
Right, thank you, Nigella. She is
really tucking in there. It is time
to find out if Rebecca is getting
her food heaven or food hell.
Heaven, olives, tuna and you like
spelt, don't you?
A little bit
of chilli and garlic, that was your
heaven. This is your hell, carrots,
particularly overcooked carrots?
Quiet carrots I used to call them.
When I was a child. There is no
crunch in them.
Hue like halloumi.
Is that a bit noisy?
And this beautiful
goats' cheese which you are not a
fan of and a little ravioli or a
parcel as you like to call it.
parcel. A parcel has to be filo with
jam or something really
inappropriate on the side.
you think you've got?
I think it
might be hell because I think people
are going to be offended by my not
loving goats' cheese.
absolutely correct. 54% of you went
Thank you very much! Can I
just eat the olives?
Thank you so
much more this, not only does
Rebecca not want to eat this, I
don't want to cook this dish because
I do it did it in a restaurant about
20 years ago and we had more than
I'm going to tuck into some olives.
I can't bear to see them go to
And then over here, Peter is just
making the little mix. Rising
potatoes and we're going to mix that
with the goats' cheese and I will
attempt to make the egg yolk
ravioli. Right, let's get on with
it. I need to do something. We were
all racing ahead there.
thing. It is the big slab of goats'
Do you want to try it?
tiny amount is wonderful. There is
always too much goats' cheese.
very acidic, but fresh and quite
I think it is a
particularly lovely one, actually.
Yeah. Yeah. It's really great.
just don't want it in a big parcel.
Is that enough?
Another one of
those. Chopped thyme and season it
up and olive oil. That's olives,
always here to help. So a little bit
of cream to let this goats' cheese
down and that's going to be the
goats' cheese cream on the base of
the plate. Growing up in the 70s as
a vegetarian, how was that?
was veggie in those days. It was
weird and freakish. My dad started
being vegetarian. I got the idea
that my dad was vegetarian because
he used to work near an abattoir and
years later I wrote this in a book
and my dad read it and said, "Hang
on a minute, I worked in advertising
in Mayfair. What was the abattoir?"
I don't know where I got this story
from, but that's what I have been
telling people for Donningy's years.
I don't know why we were vegetarian.
It's a mystery!
Goats' cheese and
more goats' cheese than potato. This
is hell! Your dad was a very good
cook, wasn't he?
They are both good.
My mum tended to do traditional
Jewish things. My dad is
adventurist. He does really good
pasta sauces and he would do
spaghetti squash. That was one of
What did he do?
just used to do it with, I think, he
used to do it as if it was
spaghetti. It was an early version
of cord getty. He would do it with a
You have a guilty
pleasure, a tinned food.
is an incredibly gifted cook. He is
a really brilliant amateur cook, but
wonderful so when he is not in, I
open up the tin macaroni cheese and
things like that because I can't do
that in front of him if I open
anything like that, he just stands
looking at me going, "Are you going
to eat it?"
I learnt there is a
group of kind of restaurants if you
call them that in Lisbon, that
specialise in tinned food.
You go in and get fresh bread and
they open up a tin for you.
they charge you an enormous amount
Some of the tins are
fantastic food and they are really
I went to a restaurant in
Barcelona, I was filming there last
year, and they brought the
ingredients to the table in tins and
there was a tin of sardines which
they opened. I did sit there
thinking, "I could do that myself."
I'm making my own lunch.
paprika is in the sauce.
So you put
a whole egg yolk in each parcel?
Does everybody need one?
much. We used to serve this in a
restaurant I worked in a long time
ago and it was a little starter. So,
this pasta is a little bit dry.
looks brilliant and so clever.
What happens if the egg yolk breaks?
You will get shouted at and you do
it again! Like that. So what you do,
move that aside. Over here...
OK. I'm really sorry about that.
What happens if the second
I'm glad you picked
this. I've got one in here. I will
turn that down and simmer it.
that palento flour.
We were not sure
whether to make some of these...
Good job you did.
The ravioli will
go in for two or three minutes. You
are a great writer...
But you hate it?
I hate it.
do you do it?
Well, sometimes you
write to get good parts. I co write
scripts with my brother who is a
fantastic proper writer and my
friend is a writer and they love
writing and when I'm with them, it's
great because we sit around and we
eat and talk and then occasionally
they will go, "We really ought to do
some work at this point." I really
don't enjoy it and I have written my
second book, I didn't enjoy that
either! I love the book tour. The
book tour is great because you meet
people and you read things out and
you think, "I wrote that." But it is
the actual thing of sitting in a
room with a computer.
Is it like
It is. I don't like being
on my own. It is unsociable and when
I'm acting I am with is a big group?
Is it true?
There is one about me
attempt to go cook at a dinner party
in my new book because my husband
does all the cooking and there was
one time we had a row because he
said I do all the cooking and I
said, "Well, I'll do it. Invite
people over and I'll cook.
You should have
done them an egg yolk ravioli.
tried to make a souffle and while
they were there, I have nothing, but
cheese, eggs and flour. There is
nothing else I can make, I made a
souffle and it worked. That looks
A little bit of that.
don't have to eat this, do I?
is not hellish. You need to try it.
Suzie, shall we get wine?
Italian extravaganza of egg and
pasta. We have got Extra Special
Gavi From Asda which is £7.
It is floral and easy drinking to
wash the pasta down.
doesn't look hellish.
Thank you. It
is quite hellish to cook.
Would you like wine?
It is like an
Would you like wine?
It is like an
extravagant pastule. Ranchts
that? Love, lies and Records starts
on BBC One in mid-November. Good
luck with that. That's delicious and
now I'm going to drink the bottle.
Thanks to our guests, Marianna
Leivaditaki, Peter Gordon, Susie
Barrie, Rebecca Front and all the
recipes from the show are on the
Don't forget Best Bites with me
Matt Tebbutt is joined by chefs Marianna Leivaditaki and Peter Gordon and special guest Rebecca Front. There are great moments from the BBC food archive, including clips from Rick Stein, Keith Floyd, the Hairy Bikers and Nigella Lawson, and wine expert Susie Barrie picks the wines to go with the studio dishes.