:00:07. > :00:09.This is your 10 o'clock alarm call for 90 minutes of world class
:00:10. > :00:12.recipes cooked by some of the world's best chefs.
:00:13. > :00:35.I'm Michel Roux and this is Saturday Kitchen Live.
:00:36. > :00:41.In the studio today chefs Cyrus Todiwala, Nick Deverell-Smith
:00:42. > :01:02.Something unusual. I am doing doughnuts with chorizo, prawns and
:01:03. > :01:07.chilli and serving it with chilli nearness. Chilli, that does not
:01:08. > :01:12.surprise me. Next, what are you cooking? Rump of Cotswold lamb, asp
:01:13. > :01:18.arrogance and beautiful broccoli. Simple and spring on a plate. Jane,
:01:19. > :01:24.I am sure you have some wonderful wine. Yes, white, rose, red.
:01:25. > :01:30.Covering all bases. And we've got some fantastic foodie
:01:31. > :01:33.films from the BBC archives. Rick Stein, The Incredible Spice
:01:34. > :01:35.Men, The Hairy Bikers Our special guest and her band Texas
:01:36. > :01:44.have had six number one albums, sold over 40 million records
:01:45. > :01:47.and had 13 Top Ten singles, hits like Say What You Want
:01:48. > :01:50.and I Don't Want A Lover, and they've just
:01:51. > :01:51.released another album. Please welcome the fabulous
:01:52. > :02:02.Sharleen Spiteri. Welcome to the show. It is lovely to
:02:03. > :02:10.be here. Sharleen, do you manage to cook much
:02:11. > :02:20.when you live with a chef? I do all the cooking at home.
:02:21. > :02:25.Really? Seriously. Is he not allowed in the kitchen? He is allowed in the
:02:26. > :02:30.kitchen but when he comes home he wants to put his feet up. He loves
:02:31. > :02:36.when people cook for him because nobody wants to cook for chefs. She
:02:37. > :02:43.does not have staff. We are talking about Bryn Williams. He is a regular
:02:44. > :02:50.to Saturday Kitchen Live. I asked him if he can cook things at home
:02:51. > :02:54.and he will say no. I will say, why am I always cooking? He occasionally
:02:55. > :02:59.cooks at home, when we have friends over or whatever. I have learned so
:03:00. > :03:10.much, keeping it simple. You love food. I love food. Especially French
:03:11. > :03:13.classics. Of course. I have a French grandmother.
:03:14. > :03:16.At the end of the show I'll be cooking your food heaven and hell,
:03:17. > :03:31.I am not good with scallops. I love scallops.
:03:32. > :03:33.For your food heaven I am going to make poached sole
:03:34. > :03:37.First I'll oven bake rolled lemon sole with white wine and shallots
:03:38. > :03:40.and then make a cream sauce with some of the cooking liquor.
:03:41. > :03:44.I'll poach oysters in white wine and sear fresh prawns.
:03:45. > :03:47.I will then serve them with the sole and garnish
:03:48. > :03:56.That looks absolutely amazing. That is what I want.
:03:57. > :03:57.But if you get hell, then it's scallops!
:03:58. > :03:59.I'll make scallop risotto with roe butter.
:04:00. > :04:02.First I'll prepare fresh scallops and blitz half of the roe
:04:03. > :04:04.with butter and then dry the other half to make a powder.
:04:05. > :04:08.I'll make a risotto with fish stock and Arborio rice and finish
:04:09. > :04:11.with parmesan and the roe butter, then dust the scallop in the roe
:04:12. > :04:13.powder, roast and serve with the risotto and freshly
:04:14. > :04:22.I think you do not like cabbage either.
:04:23. > :04:24.But you'll have to wait until the end of the show to find
:04:25. > :04:29.If you'd like the chance to ask us a food or wine question today then
:04:30. > :04:36.If I get to speak to you, I'll also ask you if Sharleen should
:04:37. > :04:40.face her food heaven or her food hell.
:04:41. > :04:42.You can also get in touch with social media
:04:43. > :05:04.We have beautiful rump of lamb from the Cotswolds. A beautiful cut. It
:05:05. > :05:11.is here, full of flavour. A rump of lamb. Simply roast. Yes, we are just
:05:12. > :05:19.going to score the skin to release some of the flavours of the flat.
:05:20. > :05:28.Render that in the pan. Season well. Really look after it. This is a
:05:29. > :05:36.typical menu of your pub. Exactly. The church of arms might pub is on
:05:37. > :05:41.the outskirts surrounded by beautiful Cotswold fields and all of
:05:42. > :05:48.this grows around me. Local produce. Everything is within a mile. I am
:05:49. > :05:56.very fortunate. That is the philosophy. For me, yes, we tried to
:05:57. > :06:03.sellers everything with their possible within eight or ten miles
:06:04. > :06:06.of the pub. Fish, he comes up from Cornwall Bailey, everything is
:06:07. > :06:17.fresh. We have the same fish supplier, years very good. You were
:06:18. > :06:22.classically trained. Very much so. The first kitchen I went into was
:06:23. > :06:27.Simpsons in Birmingham. Some great chefs have come through there.
:06:28. > :06:35.Absolutely. All shifts in Birmingham have gone through there. It is the
:06:36. > :06:39.law. A great training ground. Very fortunate to get in there and loved
:06:40. > :06:45.it, spend a couple of years there. I was in London for ten years and
:06:46. > :06:54.really enjoyed the city and learned a lot from some amazing cooks. Some
:06:55. > :07:02.amazing cooks, a French chef. I worked for Eric, a genius Frenchman,
:07:03. > :07:11.a bit like yourself. He is a live wire. He is, but a very talented
:07:12. > :07:16.chef. I heard he comes in and gives you a hand now and again. Yes. My
:07:17. > :07:21.chef booked a holiday, new beginning, small team, I did not
:07:22. > :07:27.have to much, I did not have many staff who could cover and Eric was
:07:28. > :07:31.in for Sunday lunch and I told him my chef is going on holiday next
:07:32. > :07:36.week and he said, I will come and give you a hand, it was a Bank
:07:37. > :07:39.Holiday weekend. I did not believe that. I got a phone call the morning
:07:40. > :07:46.he said he was going to turn up and he said he was at the front door,
:07:47. > :07:53.where was like when,? I jumped out of my bed and it went from there.
:07:54. > :08:00.You old boss was there to give you a hand. Yes. My apprentice was
:08:01. > :08:06.petrified. Wonderful. That says a lot about Eric and what a passionate
:08:07. > :08:11.Jeff years. Exactly. I took it as a massive compliment. The short number
:08:12. > :08:15.of days he was there he taught me again so much, it was a real
:08:16. > :08:23.refresher of a masterclass from him. Brilliant. What is happening at the
:08:24. > :08:29.pub? You are building some rooms? Yes. At the moment we have to might
:08:30. > :08:36.letting bedrooms. We are about to do two more which will be free by the
:08:37. > :08:40.middle of June hopefully. That is really exciting. We are working on
:08:41. > :08:47.getting better at the simple things and going for it. It is a really
:08:48. > :08:54.exciting time. The team are stronger and more experienced. Lots of fun.
:08:55. > :08:59.Good. Great that you are getting rooms because you can get business
:09:00. > :09:03.from further afield and there's no worry. It is about the whole
:09:04. > :09:11.experience from when you arrive, the beautiful Cotswold walks, sitting
:09:12. > :09:18.down for good relaxed food, that is what we are passionate about. The
:09:19. > :09:22.whole experience. Good. I have cut up the broccoli into Florence and we
:09:23. > :09:29.are boiling it for the night or four minutes. I have dropped the
:09:30. > :09:35.asparagus into salted water. I am going to bring up the but of the
:09:36. > :09:42.lamb. This has come out of the oven and rested. I am going to pop that
:09:43. > :09:47.therefore now. I am going to bring that boxers so it forms up about.
:09:48. > :09:52.You are using the lamb fat and the butter you put in the pan to roast
:09:53. > :09:57.the potatoes. All of that goodness that has come out of the lamb we are
:09:58. > :10:04.going to keep. That will suck into the potatoes. Lovely. That is where
:10:05. > :10:09.the flavour is. It would be such a shame not to use that. They are
:10:10. > :10:20.critically you could use that as a sauce. -- in theory. I love boasting
:10:21. > :10:25.the potatoes and that. You good role the meat in there. How long would
:10:26. > :10:30.you cook the lamb? Feel it nicely five minutes and let it rest for a
:10:31. > :10:38.four or five minutes. Render all the fat out on the top so it comes down.
:10:39. > :10:47.In the oven about 100 degrees. Just a warm oven. Yes. Five minutes.
:10:48. > :10:50.If you'd like to ask any of us a question then give us
:10:51. > :11:22.You do not add any butter or cream. It is all broccoli. Just add a
:11:23. > :11:35.little bit of the cooking water. Lets it up. I have a phobia of these
:11:36. > :11:39.things because I am always worried they are going to explode on my
:11:40. > :11:54.face. I will end up green. A touch more water? Smashing. Enough? You
:11:55. > :12:02.need to get your... Asparagus, and then I will get the broccoli. I will
:12:03. > :12:07.get that for you. A light last. You want a nice bite to it to keep a
:12:08. > :12:12.nice colours, purple and white. I love this time of year. Driving
:12:13. > :12:17.around the Cotswolds this is in the fields around me so this is
:12:18. > :12:24.inspiration seeing what to eat and what that have. Smashing. It is very
:12:25. > :12:30.obvious. Especially when it is on the doorstep. Will they be watching
:12:31. > :12:39.in the pub? We are having brunch, hello to everyone. I should be
:12:40. > :12:44.there, sorry I am a bit busy. Let us look at this puree. If you were
:12:45. > :12:52.making this would you not be able to stop yourself from adding cream or
:12:53. > :12:58.butter? You know me too well. Maybe not cream, but definitely a little
:12:59. > :13:07.bit of butter or olive oil. But this is not my recipe. Vibrant green
:13:08. > :13:17.beautiful colours. Just going to pop the lamb back in the pan. A bit of a
:13:18. > :13:22.shine. Soak some of that up. We do not need the rosemary anymore. We
:13:23. > :13:30.need to address this. I have my asparagus. I am going to grab this
:13:31. > :13:50.out of here. We need to get this on the plate. OK, coming. I love lamb.
:13:51. > :13:58.Do not looked me! She is not keen. It smells delicious. Cotswold oil,
:13:59. > :14:04.rapeseed oil from the Cotswolds. Beautiful puree on the bottom. That
:14:05. > :14:13.is a beautiful colour. It is all about the bright green. We are going
:14:14. > :14:18.to put a few asparagus. And a few potatoes. And the rapeseed oil, a
:14:19. > :14:23.wonderful golden colour, very fragrant. The potatoes were
:14:24. > :14:30.gorgeous. You can just build it up how you want, make it nice and
:14:31. > :14:38.relaxed. That is lovely. I love the white broccoli. Then we get the
:14:39. > :14:51.lamb. That looks delicious, pink, juicy... That is lovely. A pinch of
:14:52. > :15:00.salt. A little drizzle of oil. What do we have? Cotswold romp of lamb,
:15:01. > :15:13.as Baroness and broccoli. That looks fabulous.
:15:14. > :15:19.It smells absolutely amazing. Of course I'm going to try it. I'm
:15:20. > :15:30.going to try the land because it smells great. Here we go... I'm
:15:31. > :15:41.taking a good bit, I'm not going to mess about. No pressure! LAUGHTER
:15:42. > :15:48.Seriously, it's really delicious. I'm not a fan of lamb but... Jane,
:15:49. > :15:58.we need a special wine this. I have a wonderful wine from Tuscany. With
:15:59. > :16:01.it's really easy to go for something like a Pinot Noir. Not only is this
:16:02. > :16:08.wine beautiful but the label is beautiful. I'm a bit of a sucker for
:16:09. > :16:20.a beautiful label. What we have is a task in red, blended with a grape
:16:21. > :16:29.variety which is a bit more is familiar to us, which is Cabernet
:16:30. > :16:35.Sauvignon. It's a really meaty wine. Yes, but not too heavy. I doubt
:16:36. > :16:47.they're what you think but it's got a beautiful aroma. Shelley -- cherry
:16:48. > :17:01.scented. I want to taste it with the wine! I'll e-mail Bryn the recipe!
:17:02. > :17:08.Sometimes it's difficult to match wine to asparagus and broccoli. It's
:17:09. > :17:13.got a freshness to it. It's ?9 99 from Majestic, for the quality of
:17:14. > :17:18.this wine I think it's a bargain. And the temperature is perfect. Yes,
:17:19. > :17:23.it's a little bit cold. Thumbs up all round.
:17:24. > :17:32.We are doing a doughnut. We aren't cooking for us this morning.
:17:33. > :17:38.We are doing a doughnut. We aren't frying it, we are baking it. There
:17:39. > :17:43.will be chopped chorizo, some prawns and some green chilli. Into the
:17:44. > :17:46.oven, in the meantime I'll make some mayonnaise with a bit of ketchup and
:17:47. > :17:50.chilli. Fantastic. If you'd like to ask us a question
:17:51. > :17:54.this morning just call 0330 123 1410 Or you can tweet us a question
:17:55. > :17:59.using #Saturday Kitchen. Time now to join Rick Stein
:18:00. > :18:03.on his trip around the Far East. He's in Malaysia in the stunning
:18:04. > :18:22.mangroves sampling delicous local Like many places I've been to one
:18:23. > :18:26.might trouble is, Langkawi is surrounded by mangroves. Back
:18:27. > :18:30.curious tree with a labyrinth of routes. The plant that thrives in a
:18:31. > :18:35.place that is neither land North Sea. 70% of Malaysia's fish stocks
:18:36. > :18:40.are there because the mangroves are a wonderful nurse a reef fish. My
:18:41. > :18:48.guide is the mangroves number one fan. At high tide like we are going
:18:49. > :18:53.to now, Mr and Mrs Fish, Mr and Mrs prawns, they swim all the way up.
:18:54. > :19:00.They spawn, their eggs will hatch. Baby fish, baby prawns. This is a
:19:01. > :19:04.wonderful nurse Aretha to live in. This is wonderful here, it's so
:19:05. > :19:08.calm. You work and live here, what does it mean to you spiritually? I
:19:09. > :19:15.love the way you say spiritually because this is an aspect, I think
:19:16. > :19:23.it's our moral duty to protect the very things we love. It's not only
:19:24. > :19:34.our moral duty but I like your word, it's also our spiritual duty. He
:19:35. > :19:40.recommended we had lunch at this place, it's a fish farm as well as a
:19:41. > :19:46.restaurant. We had a spicy green mango salad. Will I ever get tired
:19:47. > :19:51.of them? And an assortment of really hot, spicy dipping sauces. I had to
:19:52. > :19:57.have the mud-crab. Where there are mangroves that are always mud-crabs
:19:58. > :20:04.and deep fried prawns. These are lovely prawns. They get it out in
:20:05. > :20:09.the open sea. They would have started their life... Exactly, the
:20:10. > :20:12.whole cycle is complete. Up in the mangroves, into the open sea and
:20:13. > :20:28.back to our plates. These are mud-crabs. It's delicious. Fantastic
:20:29. > :20:34.flavour. And that's mango salad. You can take spicy stuff. After about a
:20:35. > :20:42.week you settle down and now, to be honest, if I have a burger, some
:20:43. > :20:49.Western food, it just seems really heavy. I just love this rice,
:20:50. > :20:54.fish... The flavours of the spices. Absolutely, the hotter the better.
:20:55. > :21:01.How are you going to go back now? I don't know! A fish restaurant on a
:21:02. > :21:06.fish farm, it's given me ideas. They would get their stock from the wild
:21:07. > :21:10.and raise it here for a few more years. What are those? They are
:21:11. > :21:15.lovely fish, enormous. These are splendid fish and good fighters if
:21:16. > :21:20.you're lucky enough to get one on your line. They taste wonderful. But
:21:21. > :21:30.now my guide suggests a feeding session of our own.
:21:31. > :21:39.It's coming to you. I got bitten once feeding a horse sugar lumps so
:21:40. > :21:47.I'm a bit nervous about my fingers. Seriously, I've never fed a great
:21:48. > :21:58.skate like this before. Pathetic, I know! Tried to get under it... Very
:21:59. > :22:05.nice. How do you feel about cooking skate now? I feel a bit sorry.
:22:06. > :22:10.They've got gentle eyes. It's like when you look at an eel's eyes, they
:22:11. > :22:11.are very intelligent. You think, I'm never going to eat another eagle.
:22:12. > :22:46.The same with these. -- another eel. I'm astonished by the force of this
:22:47. > :22:50.tropical storm. Like most tropical storms, it ends quickly. I wouldn't
:22:51. > :22:54.be surprised if we aren't going to have blue skies in about half an
:22:55. > :23:00.hour. It's that quick. When it happens it is quite something. I'm
:23:01. > :23:06.having a lovely comforting bowl of soup which is rice noodles. They are
:23:07. > :23:21.coloured with turmeric. The idea of yellow needles implies wealth and
:23:22. > :23:30.gives it an art -- upmarket feeling. The stock is made with beef, sliced
:23:31. > :23:35.onions and star anise and cinnamon and galangal. Also in the stock were
:23:36. > :23:45.fennel seeds, cardamom, poppy seeds, black pepper and clothes. -- cloves.
:23:46. > :23:50.Its synod hours and hours and you get a fantastic flavour out of it.
:23:51. > :23:56.The soup is made up with the noodles. And then the other
:23:57. > :24:06.ingredients, first of all a pickled radish, spring onions and fried
:24:07. > :24:09.shallots. Also some celery herb which is not quite like celery tops,
:24:10. > :24:20.it's a bit more pungent. Finally, they serve some sambal which is a
:24:21. > :24:24.paste made with grilled chillis. I just think... It's a perfect thing
:24:25. > :24:36.for a rainy afternoon! He's back next week with more
:24:37. > :24:39.Far Eastern adventures! Rick tried a number of traditional
:24:40. > :24:42.dishes there in Malaysia, including the mud crab and mango
:24:43. > :24:45.salad and I've got another superb crab recipe for you, also served
:24:46. > :25:02.with a salad, crab custard! Nice, I like crab custards. It
:25:03. > :25:09.sounds unusual, doesn't it? Yeah, but I'm going with it. We've got
:25:10. > :25:12.brown crab meat, eggs, cream, milk, not to make, spring onions and
:25:13. > :25:25.tomatoes. I will get cracking with that. Sharleen, release of the new
:25:26. > :25:29.album. Yes it came out last Friday and is called Jump Onboard. It went
:25:30. > :25:35.in straight at number six in the UK, number one in France! CHEERING
:25:36. > :25:45.I live in France occasionally and I do watch and I've been to some music
:25:46. > :25:51.awards. And you and Texas are massive in France. Huge. We do well
:25:52. > :25:56.in France. It's really good. It's amazing because it since the
:25:57. > :26:01.beginning in 1989. It's almost 30 years they've been supporting us.
:26:02. > :26:06.Number one out there is pretty tough. Yes, because the percentage
:26:07. > :26:10.of music that has to be played on the radio has to be French, which is
:26:11. > :26:14.the law. I think it's fantastic that they protect their own music. They
:26:15. > :26:22.look after their own artists which is a great thing. To have a number
:26:23. > :26:26.one is tough. I guess to get to this point in your career, especially
:26:27. > :26:32.with you in the UK as well, having a top ten record and a number one is
:26:33. > :26:37.pretty amazing after such a long career. I feel very happy today! I
:26:38. > :26:44.was thinking, please God, please don't let me go on TV with my face
:26:45. > :26:49.tricking me as my mother would say. It's a huge success. I listened to
:26:50. > :26:54.it last night and it's instantly recognisable as Texas. However, I
:26:55. > :27:00.feel there's almost a reflective moment, not just in the words but
:27:01. > :27:05.also the music. Definitely. It seems a bit reflective. It wasn't until we
:27:06. > :27:09.finished the album and I said to Johnny, wow, it's almost like
:27:10. > :27:12.there's little snippets of every place we've been to within our
:27:13. > :27:18.careers. Within certain songs. There are songs that hark right back to
:27:19. > :27:27.the very beginning. Then there's other songs, Let's Work It Out is a
:27:28. > :27:32.bit different, a bit disco. Reflecting back to the Scottish
:27:33. > :27:39.thing with funk. I'm 50 this year... I know, it's the 50th, the big 5-0.
:27:40. > :27:45.Be 50 in November. You never really think when you're young when you're
:27:46. > :27:49.starting out, you think you're really pumped and rebellious. It
:27:50. > :28:00.isn't until you're older and you truly don't care. I didn't imagine I
:28:01. > :28:04.would give so much of the frailties and your little things that people
:28:05. > :28:08.never want to write about, to protect themselves. You get to a
:28:09. > :28:12.point where you start writing and you just write about you. There's a
:28:13. > :28:18.line in one of the songs that says "For now that I am old, I have a
:28:19. > :28:24.peaceful mind". Honestly, it's so true. I don't care if you like me, I
:28:25. > :28:28.don't care if you don't like me. I don't have time for people who are
:28:29. > :28:33.sucking the air out of the room. I don't feel that I need to do that
:28:34. > :28:39.any more, like, "Please like me". It's very reflective in the lyrics
:28:40. > :28:45.and the music to a certain degree. For us it was taking it to the next
:28:46. > :28:49.stage. It certainly comes across. I think it's brilliant. Thank you.
:28:50. > :28:56.Very happy. So far I've done the brown meat mixed in with a bit of
:28:57. > :29:02.cream, milk, lots of nutmeg. It's a spice I use a lot. It's the king in
:29:03. > :29:06.the sense that it is the most warming of them all. Aids digestion
:29:07. > :29:16.which is the best thing about not make. You can hallucinate with
:29:17. > :29:21.nutmeg, you know that! If you take too much nutmeg. I'll put a bit more
:29:22. > :29:29.in! LAUGHTER Then we bake this costed in the oven at 160 degrees.
:29:30. > :29:35.Depending on the size of the ramekin it should take about 20 minutes.
:29:36. > :29:42.Amazing how fast that was to prepare. It really is dead simple.
:29:43. > :29:48.Look at that! This has got a lovely skin on it. I like skin on my
:29:49. > :29:55.custard. I like the breakthrough myself. Skin on the costed?
:29:56. > :30:00.Definitely! If you don't like skin on the costed, you just cover it.
:30:01. > :30:09.It's as simple as that. -- skin on the custard. We need crab claws to
:30:10. > :30:15.make a salad. Crack that, make a bit of noise first and now you are off
:30:16. > :30:24.on tour? Yes, we start... We are doing a festival, where doing Car
:30:25. > :30:34.Fest. It's such a great festival. Then we are doing three nights in
:30:35. > :30:38.Glasgow, my home town. We are doing three nights at Kelvingrove Park. We
:30:39. > :30:45.are playing the Albert Hall in September which is going to be
:30:46. > :30:51.great. You should come. Definitely. We start at the end of August with
:30:52. > :30:59.the tour. The festival is in the summer and legal to do them both. It
:31:00. > :31:06.is full on. Yes. I am on stage in Paris the night of my 50th. That is
:31:07. > :31:17.going to be one heck of a celebration. All of my girlfriends
:31:18. > :31:25.are alike, we are coming. You are thinking, the first night is my
:31:26. > :31:32.birthday, how do I place myself? I am going to try to be on my best
:31:33. > :31:38.behaviour. So I am not going to be husky. Like Bonnie Tyler. I am going
:31:39. > :31:48.to add a little bit of spring onion to the crab meat. You make that look
:31:49. > :31:59.so easy, I love that. There is a video to go with the album. Yes. I
:32:00. > :32:07.have not seen the video but I am told there is a famous Frenchman in
:32:08. > :32:16.there. It is not me. It is not due. We will be calling you for the next
:32:17. > :32:25.one. TLE Henri is in the video. Women's swimming and men say yes. He
:32:26. > :32:32.is a good-looking man and he was not a bad footballer. He is a great
:32:33. > :32:40.football player and he is so knowledgeable. He is my mate at the
:32:41. > :32:50.end of the day. Are you an Arsenal fan? Yes. That gets you a great
:32:51. > :32:56.stable in London. Being an Arsenal fan? It would not gets you a table
:32:57. > :33:04.in my restaurant. It worked last night. He is my friend. We have done
:33:05. > :33:08.the video for the new single and Rory McCann who plays the hound in
:33:09. > :33:16.game of the Rowlands is in that video playing the drums. You get to
:33:17. > :33:22.that point where you have lots of meat so you can calling for videos.
:33:23. > :33:34.And ask them if they can do the video. They are not going to say no.
:33:35. > :33:44.I do not know. I was really nervous. I was nervous as going Titi. I was
:33:45. > :33:50.in the kitchen and he was asking me if I had finished the song. It was
:33:51. > :34:00.the same thing when we asked Rory. He came down to rehearsals and you
:34:01. > :34:05.think, he asked what he would be doing, and I said, why do you not
:34:06. > :34:12.play? He thought he was going to have to act. I was like, that is
:34:13. > :34:21.what you do, you are an actor. He was happy to do music. He was great.
:34:22. > :34:30.White crab meat with spring onion and olive oil. My mouth is watering.
:34:31. > :34:39.A little squeeze of lemon juice over the top. What would you go with the
:34:40. > :34:50.wine for this? Something fresh and zesty like a Muscadet or something
:34:51. > :34:57.like that. Little basil leaves. I am going to go in with the big spoon.
:34:58. > :35:08.You have to dig deep. I like big giant. That is so good. It is
:35:09. > :35:13.creamy, rich. Sweet. Tomato. It is really good. What will I be
:35:14. > :35:16.making... So what will I be making
:35:17. > :35:20.for Sharleen at the end of the show? Poached sole with
:35:21. > :35:22.oysters and prawns. First I'll oven-bake rolled lemon
:35:23. > :35:25.sole with white wine and shallots, and then make a cream sauce
:35:26. > :35:28.with some of the cooking liquor. I'll poach oysters in white wine
:35:29. > :35:30.and sear fresh prawns. I'll then serve the sole
:35:31. > :35:32.with the oysters and prawns and garnish with strips
:35:33. > :35:34.of leek and carrot. First I'll clean fresh
:35:35. > :35:38.scallops and blitz half of the roe with butter,
:35:39. > :35:41.and then dry the other I'll make a risotto with fish
:35:42. > :35:45.stock and arborio rice, and finish with parmesan and the roe
:35:46. > :35:49.butter, then dust the scallop in the roe powder, roast and serve
:35:50. > :35:51.with the risotto and freshly But we'll have to wait
:35:52. > :35:57.until the end of the show Now, time for the
:35:58. > :36:03.Incredible Spice Men! This week, Tony's making an amazing
:36:04. > :36:15.treacle pudding with nutmeg. Very much so. I enjoyed the whole
:36:16. > :36:20.series. It was mad but we enjoyed it. Tony, I can only understand how
:36:21. > :36:20.series. It was mad but we enjoyed it. Tony, I can only understand how
:36:21. > :36:37.he speaks to me. Let us take a look. Sugar and spice and all things nice
:36:38. > :36:48.as broad as to Bridgend in search of a big name in confectionery. L
:36:49. > :36:57.Reilly first made coffee in 1907 and has sold across the British empire.
:36:58. > :37:02.Her grand daughter phoned her recipe book and decided to revive the
:37:03. > :37:10.family tradition. Her granddaughter has joined the business. We saw some
:37:11. > :37:15.fantastic treacle toffee in the window and we heard you do the best.
:37:16. > :37:23.The toffee is handmade at the back of the shop by her dad Stephen. I
:37:24. > :37:29.can smell that. Treacle toffee, black treacle with syrup. It looks
:37:30. > :37:33.as if it is going to burn. It is called bonfire toffee because of the
:37:34. > :37:39.smell you get at a traditional bonfire. You will get a slight burn
:37:40. > :37:47.at the back of your throat. The process will take about 12 minutes
:37:48. > :37:55.to cook. We are going to put aniseed in. Why? It is a traditional spice
:37:56. > :37:59.used in British confectionery. With the treacle you have the metallic
:38:00. > :38:07.tang and I think the aniseed will work perfect. People forget it is a
:38:08. > :38:14.spice. This is the dangerous part. Porritt onto grease-proof paper and
:38:15. > :38:22.you can smell the bonfire you have got. Aniseed or not the only things
:38:23. > :38:28.that worked well, cinnamon and nutmeg are equally as good. British
:38:29. > :38:31.kids are not famous for taking two spices and why wonder how the
:38:32. > :38:39.customers will react to finding aniseed and near toffee? Do you like
:38:40. > :38:46.it? What do you like? It has good flavour. Is it different to the
:38:47. > :38:59.normal toffee you eat here? Yes. It is fantastic. Would you buy some?
:39:00. > :39:05.Yes. A spicy toffee treat next. For those adults who have not grown up
:39:06. > :39:10.yet. We are going to make steam sponge pudding with this treacle
:39:11. > :39:21.toffee and give it a bit of Blaine, some nutmeg. You want me to do some
:39:22. > :39:25.nutmeg? Nutmeg makes it spicy and sweet and the sweetest comes from
:39:26. > :39:33.the Caribbean island of Granada. Let's get cracking on the pudding.
:39:34. > :39:36.We want to but the pudding basin, steam the pudding in. This will stop
:39:37. > :39:42.the pudding sticking to it with a syrup on the bottom of the toffee
:39:43. > :39:54.through it. We have 140 grams of self raising flour. The flower will
:39:55. > :39:59.stop it sticking. We are trying to make the pudding light so it is self
:40:00. > :40:04.raising flour. One teaspoon of baking powder. 150 grams of caster
:40:05. > :40:09.sugar and we are going to put any 80 grams of unsalted butter. Once you
:40:10. > :40:19.have cleaned the butter and sugar add the grated rind of one lemon and
:40:20. > :40:22.one Ryan, gliding. 98% of nutmeg born in this country is already
:40:23. > :40:33.growing but freshly grated nutmeg has better flavour than character.
:40:34. > :40:45.Add to my eggs to the button Emacs. It helps keep the treacle pudding
:40:46. > :40:51.nice and light. Now for the nutmeg. The toffee is going to melt inside.
:40:52. > :40:55.Some of it will melt, some of it will stay together, and you have
:40:56. > :41:03.less Jewish toffee flavour. Add a drop of milk.
:41:04. > :41:21.A little more. A spoonful. Just what we need. A little bit of golden
:41:22. > :41:29.syrup. That will just drop off of the spoon. We need to double cover
:41:30. > :41:36.the ball for steaming. Use a layer of grease-proof paper which I attach
:41:37. > :41:43.with a strong rubber band. The same again with the tinfoil. A little tap
:41:44. > :41:52.and into boiling water. It defuses the heat. It stops the rattling
:41:53. > :42:05.noise. Fill the pan with water halfway up the bowl and allow it to
:42:06. > :42:20.steam for an hour and a half. The pudding is done. Ready? It is
:42:21. > :42:34.coming. The moment has arrived. Shall we pour the custard? A final
:42:35. > :42:44.sprinkling of freshly grated nutmeg. Beautiful toffee, crumbling. Cannot
:42:45. > :42:48.wait. Awesome. It is an explosion of flavours. The nutmeg left everything
:42:49. > :42:58.up. Beautiful. Access. Thank you. Fantastic, and there's
:42:59. > :43:00.more fabulous recipes That looks delicious. It was
:43:01. > :43:13.delicious, if I may say so. Still to come on today's show,
:43:14. > :43:16.Nigella is busy making She roasts the chicken
:43:17. > :43:19.on top of peppers, leeks and olives and serves it
:43:20. > :43:24.with risotto-style saffron barley. And it's almost omelette challenge
:43:25. > :43:28.time, can newcomer Nick do "en-oeuf" with a super quick omelette,
:43:29. > :43:30.or will Cyrus "beat" It won't be an easy task,
:43:31. > :43:37.you'll need pure "hen-durance" and lots of "hen-ergy" to get
:43:38. > :43:42.through the challenge! And will Sharleen get her food
:43:43. > :43:44.heaven, lemon sole, We'll find out at
:43:45. > :44:06.the end of the show. We are doing doughnuts. You know
:44:07. > :44:20.what to do. Self raising flour, but. A bit of milk, eggs. Green chillies.
:44:21. > :44:28.We sauteed the sausage and bronze. The hotter the chillies all the
:44:29. > :44:47.better for the preparation. You get some amazing Portuguese Terry --
:44:48. > :44:53.chorizo. The Portuguese say chorizo? They say chorizo. I do not know what
:44:54. > :45:02.the big deal is worth chorizo. It is spicy sausage. Mix the butter with
:45:03. > :45:09.the self raising flour. Melt the chorizo. I need to get the fat out.
:45:10. > :45:18.It makes the doughnuts breezy. The fat will help you saute the prawns.
:45:19. > :45:24.We will get this lovely flavour. I will not throw the fat out. I will
:45:25. > :45:31.bring it and keep it. It is great for breakfast with eggs.
:45:32. > :45:38.I believe you've got a new restaurant in Canary Wharf about to
:45:39. > :45:42.open? Yes, at the end of September. I'm hoping it's around that time
:45:43. > :45:52.because we need to get a team ready! It's going to be in the new Curio
:45:53. > :46:00.Hotel. Just like the restaurant near terminal five. Cyprus, how do you
:46:01. > :46:08.recruit for new chefs. It is the most difficult task today. If I
:46:09. > :46:14.could wave a magic wand and start training chefs in this country, I'd
:46:15. > :46:18.be the happiest man in the world! I believe you have a training school
:46:19. > :46:29.or training... Unfortunately we had to shut down the school, because the
:46:30. > :46:34.support wasn't there. We also encourage British kids to think of
:46:35. > :46:38.Asian cooking as a career. The winning team has just come back from
:46:39. > :46:44.Japan. We worked very hard to give them a fabulous prize. The idea is
:46:45. > :46:50.that if we can encourage young British students to look at Asian
:46:51. > :46:55.food as a career, that would make us top of the world in Britain today.
:46:56. > :47:01.That is a fantastic initiative. So the prize was to take them to Japan?
:47:02. > :47:05.That's amazing. The prize is to go to a capital city. We work with
:47:06. > :47:09.hotels and tried to give them a great experience of cooking as well
:47:10. > :47:19.as working with the hotel. And then getting excursions and everything.
:47:20. > :47:26.This year we really helped them get a great experience there. OK...
:47:27. > :47:34.Wears the sieve? Someone has pinched the sieve. It's right in front of my
:47:35. > :47:39.nose! Thank you, Cyrus. You're very, very big in sustainability. It is a
:47:40. > :47:49.passionate subject for me. Very much so. We did a little gig together
:47:50. > :48:00.with some biodynamic pork. Since then I've become the patron of two
:48:01. > :48:07.societies. That's helped me to get the best meets in the country. It's
:48:08. > :48:14.about everything that grows well, does well and is good for all of us.
:48:15. > :48:22.I couldn't agree more. Funnily enough, later on in the show we have
:48:23. > :48:31.got AVT about sustainability or something about food waste. So
:48:32. > :48:35.important. So, we've got the prawns kicking off with the chorizo. But
:48:36. > :48:45.smells absolutely divine. A bit of chilli. These are very mild, these
:48:46. > :48:51.are like tomatoes! LAUGHTER Very mild! I actually quite like chilli.
:48:52. > :49:00.My dad hates it. He screws up his face when he eats too much pepper.
:49:01. > :49:05.Which is actually quite French. It's not easy to match hot food with
:49:06. > :49:10.wine. It does make a difference. Often you have to go a bit sweeter,
:49:11. > :49:18.otherwise everything tastes quite acrid. It matches quite well if you
:49:19. > :49:24.select your grape variety. Like fruity, younger grapes. Oak doesn't
:49:25. > :49:31.like Indian food, it clashes with it. That's why a beer is just as
:49:32. > :49:40.good with a spicy dish. There you go, sir. That needs to drain a bit.
:49:41. > :49:46.Normally you would let it cool a bit before you put it into the batter
:49:47. > :49:48.mix. Some mayonnaise. If you'd like to try...
:49:49. > :49:51.And if you'd like to try Cyrus's doughnuts or any
:49:52. > :49:52.of our studio recipes then visit our website
:49:53. > :50:05.Mayonnaise, whole ex? Whole eggs. You'd use the egg yolk. This is how
:50:06. > :50:12.I learnt it from my mother, many years ago. Mum would approve? No,
:50:13. > :50:18.she wouldn't approve! LAUGHTER She actually was very upset when I put
:50:19. > :50:25.that recipe in my first book and I called it grandma Todiwala's
:50:26. > :50:29.home-made mayonnaise. She was proud of her son having written a book.
:50:30. > :50:38.But, she never put Worcester sauce in and I put Worcester sauce in. She
:50:39. > :50:47.said, how dare you insult me! What will the world think of me, she
:50:48. > :50:54.said. LAUGHTER Anybody who came home she said, my son wrote a book but
:50:55. > :51:02.don't follow that recipe! LAUGHTER Brilliant! Typical month. Absolutely
:51:03. > :51:06.brilliant. Cyrus, I bought a special doe ring tray for this recipe but
:51:07. > :51:17.you can use a normal muffin tin, can't you? You can actually call it
:51:18. > :51:28.a muffin then! They are muffins, they're not doughnuts! Dier bake
:51:29. > :51:32.them in the oven, sir. 180 degrees. 200 degrees if you like, depending
:51:33. > :51:43.on the oven. And depending on what you cook them in. If you cook them
:51:44. > :51:52.in a ten they cook faster. -- if you cook them in a tin. You are making
:51:53. > :51:57.the mayonnaise and you've got some ketchup. English mustard, Worcester
:51:58. > :52:04.sauce, chilli sauce. Drizzling in the oil. Put a couple of cloves of
:52:05. > :52:17.garlic as well if you like. These are beautiful, really, really nice.
:52:18. > :52:21.All good, all good. Are you looking forward to this, Sharleen? I'm
:52:22. > :52:38.really looking forward to this. I love spicy food. Mr dyslexic! He
:52:39. > :52:44.struggled a little bit. LAUGHTER You don't want to hear that, either.
:52:45. > :52:52.Lovely mayonnaise, that looks really, really nice. Thank God my
:52:53. > :53:04.wife isn't next to me. She is on Twitter, though! A lovely lady, too.
:53:05. > :53:12.Get criticised when I home, anyway. Let's sprinkle that all over. That's
:53:13. > :53:17.coriander? I love coriander with it. Did you know coriander is not an
:53:18. > :53:25.Asian herb, it went from Europe to Asia. It is a European herb from
:53:26. > :53:32.Bulgaria and Romania, to Asia. This is chorizo and prawn doughnuts with
:53:33. > :53:44.a tomato and chilli mayonnaise. Fantastic!
:53:45. > :53:56.My tummy is rambling. Look at that! It's very simple and you can cook it
:53:57. > :54:04.in all different shapes. Dive in! Everyone always takes really small
:54:05. > :54:14.pieces... Is the kind of thing you want to use your hands. Mmm. That is
:54:15. > :54:18.delicious. Jane, what's your wine match
:54:19. > :54:27.for Cyrus's delicious doughnuts? We talked about beer and spice
:54:28. > :54:34.earlier. I tried a beer with this but ultimately I found this was the
:54:35. > :54:42.best match. It is a rose from Provence. It is Domaine de la
:54:43. > :54:46.Navarre 2016. Its ?9 50 in Marks Spencer. Because of the chorizo and
:54:47. > :54:51.spice it brings up the fruitiness. There's quite a lot of flavour and
:54:52. > :54:55.power. People often think because they rose is pale, it doesn't have a
:54:56. > :55:03.lot of flavour but it is absolute nonsense. The colour means nothing,
:55:04. > :55:08.really. Hopefully you'll find it works really well. What I liked
:55:09. > :55:13.about it is it's perky enough so it cuts through the richness of the
:55:14. > :55:19.dish and the prawns, but it's got a flavour that goes with the chorizo
:55:20. > :55:25.and the cheese. I hope you like it. I think it's fabulous. On the nose
:55:26. > :55:28.it's really fragrant. Surprising because it's a very light pink. A
:55:29. > :55:34.lot of people think the shade will influence the taste but it doesn't.
:55:35. > :55:38.This is quite a powerful, rich rose. I think roses make the perfect match
:55:39. > :55:41.for Indian food across the board. Now it's time to catch up
:55:42. > :55:44.with The Hairy Bikers, Si and Dave. They're making light
:55:45. > :55:58.work of a delicious goat Next up in our best of British
:55:59. > :56:03.kitchen, we are cooking a goat 's cheese recipe. It's not just cows we
:56:04. > :56:09.have to thank for great cheese, goats, sheep, Buffalo and even the
:56:10. > :56:13.donkey can contribute too. There is no simple meal banshees. But, if you
:56:14. > :56:20.really want to push the boat out, what better way to celebrate great
:56:21. > :56:26.British cheese than a souffle? There's no souffle better than ours
:56:27. > :56:31.which is, goats cheese and chives. I think chefs over the years have
:56:32. > :56:36.encouraged people to think it's unobtainable, it's difficult, it's
:56:37. > :56:43.not! It's not. I'll show you why it's not. You know why? Because it's
:56:44. > :56:50.not that hard. Souffles generally start with infused milk. Milk goes
:56:51. > :56:58.in a pan. We bring it to the boil. We are going to make a little bunch
:56:59. > :57:09.of thyme to infuse the milk with onion, thyme and bay. The French
:57:10. > :57:20.were making souffles in the late 18th century. Onion, a leaf of bay.
:57:21. > :57:24.Bring the milk to a gentle simmer and removed from the heat. Leave
:57:25. > :57:33.that for 15 minutes and you'll have a pan of infused milk to make a
:57:34. > :57:38.sauce. Shall we have a sit down? I'll use this little pan here... We
:57:39. > :57:45.want it up to there, so we've built an extension to the dish. It's just
:57:46. > :57:49.a piece of baking parchment, folded over and tied round. It's given us a
:57:50. > :57:57.souffle dish like a chimney. I've got to liberally cover that with
:57:58. > :58:06.butter. I'm going to make a cheese sauce. You start with a roux. It's a
:58:07. > :58:13.special white sauce. British goats cheese, that's a treasure. Look at
:58:14. > :58:22.that! Absolutely gorgeous. It's like a bleached polar bear! You can't get
:58:23. > :58:29.any whiter. Next, add 50 grams of plain flour to the melted butter.
:58:30. > :58:36.Then separate four eggs and leave to one side. I'm going to start to add
:58:37. > :58:51.this beautiful infused milk to our roux row. -- to our roux row. That
:58:52. > :59:04.half of the cheese into here to make an even thicker sauce. Right, we are
:59:05. > :59:13.ready for the X. Take it off the heat and add these, bit by bit. And
:59:14. > :59:19.whisk like Billy O. It's turned a beautiful golden colour with the egg
:59:20. > :59:31.yolks. We don't want to cook this any more. Chives, chives are
:59:32. > :59:36.wonderful. Just whisk them into the cheese mixture. It's so heavy, you
:59:37. > :59:45.think, that's never going to rise! It is. Next whisk the egg whites
:59:46. > :59:53.into stiff peaks, add a pinch of salt as this will help with the
:59:54. > :59:57.eggs. I think we're there. Don't overdo it or it will go dry and then
:59:58. > :00:03.turned back to liquid. Is this firm enough to stay in the bowl without
:00:04. > :00:07.falling out? Yes it is! We put one spoonful in and you can mix it in
:00:08. > :00:14.quite roughly. That's just to get it moving. Into that we fold the
:00:15. > :00:18.remaining goats cheese. This is the chunks. Remember, the rest of the
:00:19. > :00:22.cheese is in the source but we want cheesy chunky bits to come through
:00:23. > :00:29.the souffle. Then we are going to fold the egg whites in.
:00:30. > :00:37.You should fold with a metal implement because it has a thin
:00:38. > :00:44.edge. Be patient. Do not be hasty. That is pretty even. Fill the
:00:45. > :00:53.preprepared butter dish with the mixture. Just that little bit extra
:00:54. > :00:56.we are going to sprinkle with Parmesan. It is important the
:00:57. > :01:03.Parmesan does not touch the brown paper. If it does it will stick so
:01:04. > :01:12.keep the Parmesan around the centre. If it sticks it. The souffle
:01:13. > :01:15.riesling. But this into a hot oven for half an hour. Shut the door.
:01:16. > :01:31.Leave it. Do you know what we said about it
:01:32. > :01:45.riesling? We were not kidding. Look at that. It is a souffle. We declare
:01:46. > :01:57.this souffle open. Look at that. Beautiful. Gorgeous. That is a
:01:58. > :02:07.souffle. Look at it. It is cooked on the outside. I guarantee a taste of
:02:08. > :02:15.paradise. This is cheese but it is cheese with its best suit on. It
:02:16. > :02:22.makes you think Porsche. It does. It makes every night an occasion.
:02:23. > :02:27.And there's more from Si and Dave next week, and we're not kidding
:02:28. > :02:30.around when it comes to goats this week, as we have a beautiful film
:02:31. > :02:32.all about goat farming in Devon in a few minutes.
:02:33. > :02:35.It's now time to speak to some of you at home.
:02:36. > :02:45.First, Cefn from Middlesbrough. I am looking for a nice simple chicken
:02:46. > :02:51.curry recipe. My partner and I like spice but my daughter is not a
:02:52. > :02:58.massive fan. You planned it for this Saturday, didn't you? A good chicken
:02:59. > :03:03.curry recipe is simple. Curry must have cooking at milk. I have the
:03:04. > :03:11.recipe online from the BBC website, green chicken curry. You need cumin,
:03:12. > :03:22.coriander and turmeric, cinnamon, cardamom, cloth, chopped shallots.
:03:23. > :03:26.Put the Cayman and turmeric in water to bring the flavours out. Or in the
:03:27. > :03:31.coconut milk and prawns or chicken and you are done. It will be cooked
:03:32. > :03:40.in 20 minutes. That sounds delicious. What would you match with
:03:41. > :03:55.that? Riesling. Maybe from France or Australia. Riesling and coconut.
:03:56. > :04:03.Heaven or hell? Heaven, please. We have some tweets. Johnny asks about
:04:04. > :04:16.any ideas for lamb kidneys. Quite a lot. What I do is nice home-made,
:04:17. > :04:22.bread, char it, onions, kidneys onto the plans, finish it with green
:04:23. > :04:37.mustard and onto the toast. Kidneys on toast. Jane? Pinot Noir. Fine. I
:04:38. > :04:49.will buy that. What is the best wine to power with as paradise? Probably
:04:50. > :04:58.Sauvignon Blanc. You can either go similar or contrast thing. Sauvignon
:04:59. > :05:04.Blanc often has asparagus flavour. You can go with English lives. It is
:05:05. > :05:19.fresh, Apple, green. Either of those. We have lives from
:05:20. > :05:25.Folkestone. I have half a dozen pork loin chops which I would normally
:05:26. > :05:32.press both and finish off in the oven that I would like something
:05:33. > :05:44.different to do with them, please. I love sport. I do it with pork
:05:45. > :05:51.T-bone. Seal it off and get a beautiful colour in a pan. I'd put
:05:52. > :05:56.it in a medium-high oven, about 200, five minutes, let it rest, and when
:05:57. > :06:02.it is in the oven let it rest and put half an Apple in a microwave for
:06:03. > :06:14.35 seconds to make it go soft, make a Karen Allen, but with the apple.
:06:15. > :06:24.That goes on top of the pork with some sage. You are going all chef on
:06:25. > :06:27.me. Which dish would you like? I like scallops but I adore sole. It
:06:28. > :06:34.will be heaven. So, time now for another
:06:35. > :06:36.of our foodie films This week, we're off to Devon
:06:37. > :06:47.to visit goat meat supplier James Whetlor to find out
:06:48. > :07:09.more about goat farming. We started back in 2012 when I was
:07:10. > :07:14.working in excellent stuff. We find out about the waste in the daily
:07:15. > :07:21.system, that the majority of Billy got, when they are ready we put them
:07:22. > :07:24.on the menu and they sold surprisingly well. They outsold the
:07:25. > :07:29.beef on the first night that the second night they sold out
:07:30. > :07:33.completely. I thought of we could work with the farmer we could do
:07:34. > :07:38.something about it. We had no idea we would end a starting a goat meet
:07:39. > :07:46.company added brigades out of control like it has. You cannot
:07:47. > :07:53.expect an farmer to rear an animal for which there is no market. What
:07:54. > :07:57.we have managed to do is create a link between the market and the
:07:58. > :08:06.farmers and grow it through the London restaurant industry. What is
:08:07. > :08:14.great is that all the kits being born we are finding a good home for.
:08:15. > :08:19.We are rearing all Billy kits for meat. One thing a farmer needs to do
:08:20. > :08:23.is put down animals. We are rearing all the kits for meat which is
:08:24. > :08:30.fantastic. This is the purpose will getting Ban. It has heat lamps for
:08:31. > :08:35.the younger animals. It is draught proof. One of the biggest threats to
:08:36. > :08:42.them when they are young if they get cold. This is the perfect
:08:43. > :08:55.environment. These guys are almost ready to go off to slaughter. One of
:08:56. > :09:08.the things we get asked is how to cook goat. People think it needs a
:09:09. > :09:14.long slow I have marinated this in chilli sauce. We give that a good
:09:15. > :09:22.mix and it is going to go on to the ceramic oven. It has been in there
:09:23. > :09:30.about ten minutes. Let it rest for about five minutes and we will chop
:09:31. > :09:34.it up. Far from being complicated it is actually really simple. I am
:09:35. > :09:40.hoping within five or ten years none of their goats will be wasted.
:09:41. > :09:52.Cyrus, you're on 24.80 - pretty quick!
:09:53. > :10:01.And Nick this is your first time - where on the board
:10:02. > :10:04.are you aiming for? You both know the rules -
:10:05. > :10:07.You must use three eggs but feel free to use anything else
:10:08. > :10:09.from the ingredients in front of you to make them
:10:10. > :10:16.The clocks stop when your omelette hits the plates.
:10:17. > :10:18.Let's put the clocks on the screen please.
:10:19. > :10:35.Three, two, one, go! Do you think Nick has been practising? Look at
:10:36. > :10:45.that, he has been practising. He is good. Do not forget they have to be
:10:46. > :10:57.cooked and tasty. I like the technique.
:10:58. > :11:16.There is a bit left in the pan. No comments, please. Maybe it is not
:11:17. > :11:30.mixed properly, maybe it is mixed properly. Right, let's have a little
:11:31. > :11:40.taste. It is nice and moist. Did you make the board? I think you did. I
:11:41. > :11:50.think so. Nice finish. You did. 34.1 six. It is down here at a
:11:51. > :11:57.respectable time. You are in good company. Did you beat your record? I
:11:58. > :12:08.do not know. Maybe I did. You did not. It takes great pleasure to lift
:12:09. > :12:16.up the lead of the bin. I always get in there. It is scheming. This is
:12:17. > :12:25.your new single. I am in the bin. So will Sharleen get her food
:12:26. > :12:27.heaven, lemon sole with oysters and prawns or food hell,
:12:28. > :12:29.scallop risotto with We'll find out the result
:12:30. > :12:33.after Nigella Lawson treats us to a ravishing roast
:12:34. > :12:45.chicken, Italian style. Although I claim my Italian Roast
:12:46. > :12:50.chicken is cooked with vegetables strictly speaking these papers are a
:12:51. > :12:56.fruit. I use red peppers, yellow, orange, or a mixture of all three,
:12:57. > :13:02.but I will excommunicate anyone who even thinks of using a green paper.
:13:03. > :13:07.This is not colour prejudice. This is because a green paper is simply
:13:08. > :13:14.unripe. The thing about papers is that when they are cooked the goals
:13:15. > :13:17.so sweet and in this way they are cooked with the chicken sitting on
:13:18. > :13:23.top so all of those saving agencies just flow into the sweetness. That
:13:24. > :13:29.is the Mediterranean covered with the papers and I feel green and
:13:30. > :13:35.pleasant land can be represented with a leak or two. The chicken, the
:13:36. > :13:53.crowning glory. The chicken in question I think
:13:54. > :13:57.should be on trust, which I mean that the strings that tie it up have
:13:58. > :14:12.been snapped so that it can cook freely and fast. Always have lemon
:14:13. > :14:23.with the chicken. Pop one half in. Some rosemary. I think I am going to
:14:24. > :14:31.arrange this this way. I am going to. All of that brightness with
:14:32. > :14:36.black olives. Normal olive oil, not extra virgin. This is enough to help
:14:37. > :14:41.the vegetables roast. This will need about an hour and a quarter in a hot
:14:42. > :14:51.oven. Check that chicken is cooked through and then everything be
:14:52. > :14:57.perfect. It is useful to have hips. I am after some hard action in the
:14:58. > :15:00.form of theirs. This is like a result of but it is made with
:15:01. > :15:12.barley. I am using stock from a cube, yes.
:15:13. > :15:22.Now, saffron orzotto is what I'm making. So I need my zafarano for
:15:23. > :15:24.that glamorous golden glow. It's low effort, a bit of light chopping,
:15:25. > :15:41.just a banana shallot. Garlic oil in the pan, garlic oil is
:15:42. > :15:50.absolutely hated by purists but it delights me. I'll let this heat just
:15:51. > :15:56.gently. And while that warms our make up the stock. Here comes the
:15:57. > :16:00.sun. My saffron. I can be a bit heavy-handed so I shall restrain
:16:01. > :16:10.myself. About a quarter of a teaspoon of these strands. Stir it
:16:11. > :16:19.to help it get going. Leave that to settle and I can soften the
:16:20. > :16:27.shallots. It may seem an odd thing to make either risotto or orzotto as
:16:28. > :16:33.a side dish, but actually I started doing it at weekends because my
:16:34. > :16:43.children always insist on carbs, row and this is easier than peeling and
:16:44. > :16:48.chopping potatoes. Now the grains, in go the Bali. As with the cooking
:16:49. > :17:01.of a risotto, all I want to do now is make sure the grains are slipped
:17:02. > :17:07.in an unique oil. -- slicked in oniony oil. I always keep some dry
:17:08. > :17:12.white wine by the stove. While that bubbles I think I'll give a final
:17:13. > :17:25.stir of my stock. Look at but gorgeous golden tornado! In it goes.
:17:26. > :17:29.It should take about half an hour to cook, by which time the grains will
:17:30. > :17:41.have absorbed all of that saffron tinted stock. What are you calling
:17:42. > :17:50.this? I don't know! Go on then, a little bit more... Let's see how the
:17:51. > :17:55.orzotto is doing. It's perfect! There's something about the way the
:17:56. > :18:01.saffron infuses the grains of barley that make it look like corn or sugar
:18:02. > :18:10.puffs! Needs a little bit of Parmesan, not too little! I just
:18:11. > :18:24.need to get my chicken. Look at this burnished bird! It is
:18:25. > :18:28.so glorious. Now I'm going to hack it to pieces. Making a virtue out of
:18:29. > :18:44.necessity. I can't carve and it looks better that way. Here goes...
:18:45. > :18:57.Have you got a napkin? I feel like I haven't eaten for a week! It's
:18:58. > :18:58.barley, so you don't have to stir it like you do risotto. It's a lazy
:18:59. > :19:05.person's lunch. Right, time to find out
:19:06. > :19:09.whether Sharleen is getting her food First I'll oven bake rolled lemon
:19:10. > :19:22.sole with white wine and shallots and then make a cream sauce
:19:23. > :19:25.with some of the cooking liquor. I'll poach oysters in white wine
:19:26. > :19:27.and sear fresh prawns. I will then serve them
:19:28. > :19:40.with the lemon sole and garnish Don't try to sell them to me! You
:19:41. > :19:52.love risotto! The Coral intensifies the flavour of the scallop.
:19:53. > :19:58.Okayed... The callers went heaven. Thank you, thank you, thank you...
:19:59. > :20:10.Sorry, Sharleen, I love scallops. Blue -- actually I went about too.
:20:11. > :20:16.It's down to me! I'm going to go over the lemon sole. Heaven!
:20:17. > :20:28.You're in for a treat! Good! If we get cracking... I need a bit of
:20:29. > :20:33.chopped shallot. If you get the oysters done, open up the oysters,
:20:34. > :20:38.save the dues because I want to put it in the source. So these lovely
:20:39. > :20:44.lemon sole fillets, just trimming the edges. Make sure there are no
:20:45. > :20:51.bones. That looks so good. I love it, I think it's a really lovely,
:20:52. > :20:55.delicate fish. It is very delicate. It works perfectly well with this
:20:56. > :21:03.classic recipe. Classic French cuisine. If I could have, Cyrus...
:21:04. > :21:08.No, that's all right, you're chopping the shallots. Thank you,
:21:09. > :21:17.chef. In my mind, this is how I live at home, with lots of chefs,
:21:18. > :21:21.constantly all day! LAUGHTER I'm loving that lifestyle. You must have
:21:22. > :21:31.loads of amazing equipment. Yes, me! LAUGHTER I'm the one who is
:21:32. > :21:36.thinking, what can we get, I'm eyeing up, looking round, saying,
:21:37. > :21:42.what can I go and get? I love cooking at home, I really do enjoy
:21:43. > :21:50.it. What is your speciality? I do a lot of sharing food. That's the way
:21:51. > :21:58.I grew up with my Nonna. The family would come together. Also my mum's
:21:59. > :22:03.monk came from Ireland -- my mum's mother. Grandfather was Norwegian.
:22:04. > :22:09.Everything was about eating. That's why I enjoy it so much. It's about
:22:10. > :22:13.conversation, sharing, discussing what we are eating, discussing life.
:22:14. > :22:20.Normally in Scotland it turns into a massive argument! LAUGHTER The old
:22:21. > :22:26.Celtic blood is strong and suddenly it ends up into a full-blown debate.
:22:27. > :22:31.Occasionally it ends up in fisticuffs but not that often! I
:22:32. > :22:35.don't believe it, not for one second! We do the same at home now.
:22:36. > :22:41.These have been baked in the oven with the white wine, shallots,
:22:42. > :22:48.butter and fish stock. I'm going to get the cooking liquid, there.
:22:49. > :22:54.That's going to reduce down. These sole... It smells fantastic. Where
:22:55. > :23:05.is the salt and pepper? It's there. Excuse me, Cyrus. It went into the
:23:06. > :23:10.omelette, Chef! Michel, is it important to rest fish like he would
:23:11. > :23:19.rest meet? Big pieces of meat like tethered on the bone or big roles of
:23:20. > :23:26.sole, yes, you can rest it -- turbot on the bone. So yes, I would. Are
:23:27. > :23:32.you putting vegetables in? Vegetables in the pan with a knob of
:23:33. > :23:40.butter. And a drop of water to help kick it through. Don't forget the
:23:41. > :23:45.butter! If I could leave you with the prawns, get those cooked.
:23:46. > :23:52.Butterfly them in the pan with a drop of oil. And we reduce this down
:23:53. > :23:57.to fall. The oysters are here. I'm going to get some of the dues into
:23:58. > :24:08.the source and reduce that down. Wrestled the oysters into a pan.
:24:09. > :24:15.With a drop of white wine in there. I don't want to overcook them. I've
:24:16. > :24:21.died and gone to heaven! Three Shasta running around! Does it
:24:22. > :24:27.happen all the time? It definitely doesn't happen all the time!
:24:28. > :24:31.LAUGHTER You've got festivals coming up, how has the food improved at
:24:32. > :24:38.festivals? It's a far cry from what it used to be. The combination of
:24:39. > :24:44.food and music and everything has come together so much. There are
:24:45. > :24:48.festivals, most of the festivals always have massive food element to
:24:49. > :24:53.them. People are more where food, they want to eat better when they go
:24:54. > :25:01.to festivals as well. And a lot of the festivals have become burying
:25:02. > :25:04.family orientated -- have become very family orientated. People want
:25:05. > :25:12.to have a nice weekend away. A lot of them are food and music festivals
:25:13. > :25:18.now. It's great, it's really, really good. Especially the way that these
:25:19. > :25:24.street food fans are going. So many turn up at the festivals. Really
:25:25. > :25:29.good. The food is amazing. You are eating the most brilliant food. It's
:25:30. > :25:33.really adventurous. It's good because people are trying more stuff
:25:34. > :25:42.as well, now. Britain has really changed. Palates have become more
:25:43. > :25:45.refined. People want to experiment. I certainly watch the show on a
:25:46. > :25:49.Saturday morning and think, I'm going to try that, I'm going to cook
:25:50. > :25:55.that for lunch. It makes you experiment a lot more with food,
:25:56. > :26:07.which is great. Right, brilliant. I can't believe I got my heaven!
:26:08. > :26:12.LAUGHTER Lovely lemon sole... Three little parcels, here. The source is
:26:13. > :26:15.ready. In the school site that a mixture of creme fraiche which gives
:26:16. > :26:19.the thickness and a depth of flavour, and some double cream to
:26:20. > :26:32.bring it all together. That's got the shallot and white wine and
:26:33. > :26:35.cooking liquid and wasted juice -- oyster juice. They are not
:26:36. > :26:43.overcooked so they stay lovely and moist. This could be done with any
:26:44. > :26:48.kind of white fish. This is from Cancal, a lovely Seaport Village in
:26:49. > :26:55.Brittany that is famous for its oysters and prawns. Lovely
:26:56. > :26:59.colourful, crunchy, carrot and leek. Thank you, Cyrus, that looks great.
:27:00. > :27:06.Now we need some wine to go with this. For a very classic French
:27:07. > :27:19.recipe I've got a classic French wine. I like it. It's a Sainsbury's
:27:20. > :27:30.petty Chablis. You get a lot of the Chablis character but not at the
:27:31. > :27:43.price. -- Petit Chablis. Thank you. Lots of cream sauce. We need some
:27:44. > :27:47.cutlery... We've got the wine. Pure Chardonnay, really crisp, clean and
:27:48. > :27:59.classic, great with fish. Food heaven! Dive in, Sharleen. Spare
:28:00. > :28:15.some for us! I've eaten everything else, literally! How's the oyster?
:28:16. > :28:26.The oyster is delicious. Heaven? That is absolute heaven. This
:28:27. > :28:33.Chablis is beautiful. ?10, great match. It's delicious. Wonderful.
:28:34. > :28:36.Well that's all from us today on Saturday Kitchen Live.
:28:37. > :28:38.Thanks to our fantastic studio guests, Cyrus Todiwala
:28:39. > :28:39.and Nick Deverell-Smith, Jane Parkinson and Sharleen Spiteri.
:28:40. > :28:42.All the recipes from the show are on the website,
:28:43. > :28:46.Next week Matt Tebbutt is here with chefs Jason Atherton
:28:47. > :28:50.and Pamela Brunton and Olly Smith is choosing the wine!
:28:51. > :29:06.Don't forget Best Bites tomorrow morning at 9.45am on BBC Two.
:29:07. > :29:11.The challenges are about to get a lot tougher.