29/04/2017 Saturday Kitchen

This is your 10 o'clock alarm call for 90 minutes of world class

recipes cooked by some of the world's best chefs.

I'm Michel Roux and this is Saturday Kitchen Live.

In the studio today chefs Cyrus Todiwala, Nick Deverell-Smith

Something unusual. I am doing doughnuts with chorizo, prawns and

chilli and serving it with chilli nearness. Chilli, that does not

surprise me. Next, what are you cooking? Rump of Cotswold lamb, asp

arrogance and beautiful broccoli. Simple and spring on a plate. Jane,

I am sure you have some wonderful wine. Yes, white, rose, red.

Covering all bases. And we've got some fantastic foodie

films from the BBC archives. Rick Stein, The Incredible Spice

Men, The Hairy Bikers Our special guest and her band Texas

have had six number one albums, sold over 40 million records

and had 13 Top Ten singles, hits like Say What You Want

and I Don't Want A Lover, and they've just

released another album. Please welcome the fabulous

Sharleen Spiteri. Welcome to the show. It is lovely to

be here. Sharleen, do you manage to cook much

when you live with a chef? I do all the cooking at home.

Really? Seriously. Is he not allowed in the kitchen? He is allowed in the

kitchen but when he comes home he wants to put his feet up. He loves

when people cook for him because nobody wants to cook for chefs. She

does not have staff. We are talking about Bryn Williams. He is a regular

to Saturday Kitchen Live. I asked him if he can cook things at home

and he will say no. I will say, why am I always cooking? He occasionally

cooks at home, when we have friends over or whatever. I have learned so

much, keeping it simple. You love food. I love food. Especially French

classics. Of course. I have a French grandmother.

At the end of the show I'll be cooking your food heaven and hell,

I am not good with scallops. I love scallops.

For your food heaven I am going to make poached sole

First I'll oven bake rolled lemon sole with white wine and shallots

and then make a cream sauce with some of the cooking liquor.

I'll poach oysters in white wine and sear fresh prawns.

I will then serve them with the sole and garnish

That looks absolutely amazing. That is what I want.

But if you get hell, then it's scallops!

I'll make scallop risotto with roe butter.

First I'll prepare fresh scallops and blitz half of the roe

with butter and then dry the other half to make a powder.

I'll make a risotto with fish stock and Arborio rice and finish

with parmesan and the roe butter, then dust the scallop in the roe

powder, roast and serve with the risotto and freshly

I think you do not like cabbage either.

But you'll have to wait until the end of the show to find

If you'd like the chance to ask us a food or wine question today then

If I get to speak to you, I'll also ask you if Sharleen should

face her food heaven or her food hell.

You can also get in touch with social media

We have beautiful rump of lamb from the Cotswolds. A beautiful cut. It

is here, full of flavour. A rump of lamb. Simply roast. Yes, we are just

going to score the skin to release some of the flavours of the flat.

Render that in the pan. Season well. Really look after it. This is a

typical menu of your pub. Exactly. The church of arms might pub is on

the outskirts surrounded by beautiful Cotswold fields and all of

this grows around me. Local produce. Everything is within a mile. I am

very fortunate. That is the philosophy. For me, yes, we tried to

sellers everything with their possible within eight or ten miles

of the pub. Fish, he comes up from Cornwall Bailey, everything is

fresh. We have the same fish supplier, years very good. You were

classically trained. Very much so. The first kitchen I went into was

Simpsons in Birmingham. Some great chefs have come through there.

Absolutely. All shifts in Birmingham have gone through there. It is the

law. A great training ground. Very fortunate to get in there and loved

it, spend a couple of years there. I was in London for ten years and

really enjoyed the city and learned a lot from some amazing cooks. Some

amazing cooks, a French chef. I worked for Eric, a genius Frenchman,

a bit like yourself. He is a live wire. He is, but a very talented

chef. I heard he comes in and gives you a hand now and again. Yes. My

chef booked a holiday, new beginning, small team, I did not

have to much, I did not have many staff who could cover and Eric was

in for Sunday lunch and I told him my chef is going on holiday next

week and he said, I will come and give you a hand, it was a Bank

Holiday weekend. I did not believe that. I got a phone call the morning

he said he was going to turn up and he said he was at the front door,

where was like when,? I jumped out of my bed and it went from there.

You old boss was there to give you a hand. Yes. My apprentice was

petrified. Wonderful. That says a lot about Eric and what a passionate

Jeff years. Exactly. I took it as a massive compliment. The short number

of days he was there he taught me again so much, it was a real

refresher of a masterclass from him. Brilliant. What is happening at the

pub? You are building some rooms? Yes. At the moment we have to might

letting bedrooms. We are about to do two more which will be free by the

middle of June hopefully. That is really exciting. We are working on

getting better at the simple things and going for it. It is a really

exciting time. The team are stronger and more experienced. Lots of fun.

Good. Great that you are getting rooms because you can get business

from further afield and there's no worry. It is about the whole

experience from when you arrive, the beautiful Cotswold walks, sitting

down for good relaxed food, that is what we are passionate about. The

whole experience. Good. I have cut up the broccoli into Florence and we

are boiling it for the night or four minutes. I have dropped the

asparagus into salted water. I am going to bring up the but of the

lamb. This has come out of the oven and rested. I am going to pop that

therefore now. I am going to bring that boxers so it forms up about.

You are using the lamb fat and the butter you put in the pan to roast

the potatoes. All of that goodness that has come out of the lamb we are

going to keep. That will suck into the potatoes. Lovely. That is where

the flavour is. It would be such a shame not to use that. They are

critically you could use that as a sauce. -- in theory. I love boasting

the potatoes and that. You good role the meat in there. How long would

you cook the lamb? Feel it nicely five minutes and let it rest for a

four or five minutes. Render all the fat out on the top so it comes down.

In the oven about 100 degrees. Just a warm oven. Yes. Five minutes.

If you'd like to ask any of us a question then give us

You do not add any butter or cream. It is all broccoli. Just add a

little bit of the cooking water. Lets it up. I have a phobia of these

things because I am always worried they are going to explode on my

face. I will end up green. A touch more water? Smashing. Enough? You

need to get your... Asparagus, and then I will get the broccoli. I will

get that for you. A light last. You want a nice bite to it to keep a

nice colours, purple and white. I love this time of year. Driving

around the Cotswolds this is in the fields around me so this is

inspiration seeing what to eat and what that have. Smashing. It is very

obvious. Especially when it is on the doorstep. Will they be watching

in the pub? We are having brunch, hello to everyone. I should be

there, sorry I am a bit busy. Let us look at this puree. If you were

making this would you not be able to stop yourself from adding cream or

butter? You know me too well. Maybe not cream, but definitely a little

bit of butter or olive oil. But this is not my recipe. Vibrant green

beautiful colours. Just going to pop the lamb back in the pan. A bit of a

shine. Soak some of that up. We do not need the rosemary anymore. We

need to address this. I have my asparagus. I am going to grab this

out of here. We need to get this on the plate. OK, coming. I love lamb.

Do not looked me! She is not keen. It smells delicious. Cotswold oil,

rapeseed oil from the Cotswolds. Beautiful puree on the bottom. That

is a beautiful colour. It is all about the bright green. We are going

to put a few asparagus. And a few potatoes. And the rapeseed oil, a

wonderful golden colour, very fragrant. The potatoes were

gorgeous. You can just build it up how you want, make it nice and

relaxed. That is lovely. I love the white broccoli. Then we get the

lamb. That looks delicious, pink, juicy... That is lovely. A pinch of

salt. A little drizzle of oil. What do we have? Cotswold romp of lamb,

as Baroness and broccoli. That looks fabulous.

It smells absolutely amazing. Of course I'm going to try it. I'm

going to try the land because it smells great. Here we go... I'm

taking a good bit, I'm not going to mess about. No pressure! LAUGHTER

Seriously, it's really delicious. I'm not a fan of lamb but... Jane,

we need a special wine this. I have a wonderful wine from Tuscany. With

it's really easy to go for something like a Pinot Noir. Not only is this

wine beautiful but the label is beautiful. I'm a bit of a sucker for

a beautiful label. What we have is a task in red, blended with a grape

variety which is a bit more is familiar to us, which is Cabernet

Sauvignon. It's a really meaty wine. Yes, but not too heavy. I doubt

they're what you think but it's got a beautiful aroma. Shelley -- cherry

scented. I want to taste it with the wine! I'll e-mail Bryn the recipe!

Sometimes it's difficult to match wine to asparagus and broccoli. It's

got a freshness to it. It's ?9 99 from Majestic, for the quality of

this wine I think it's a bargain. And the temperature is perfect. Yes,

it's a little bit cold. Thumbs up all round.

We are doing a doughnut. We aren't cooking for us this morning.

We are doing a doughnut. We aren't frying it, we are baking it. There

will be chopped chorizo, some prawns and some green chilli. Into the

oven, in the meantime I'll make some mayonnaise with a bit of ketchup and

chilli. Fantastic. If you'd like to ask us a question

this morning just call 0330 123 1410 Or you can tweet us a question

using #Saturday Kitchen. Time now to join Rick Stein

on his trip around the Far East. He's in Malaysia in the stunning

mangroves sampling delicous local Like many places I've been to one

might trouble is, Langkawi is surrounded by mangroves. Back

curious tree with a labyrinth of routes. The plant that thrives in a

place that is neither land North Sea. 70% of Malaysia's fish stocks

are there because the mangroves are a wonderful nurse a reef fish. My

guide is the mangroves number one fan. At high tide like we are going

to now, Mr and Mrs Fish, Mr and Mrs prawns, they swim all the way up.

They spawn, their eggs will hatch. Baby fish, baby prawns. This is a

wonderful nurse Aretha to live in. This is wonderful here, it's so

calm. You work and live here, what does it mean to you spiritually? I

love the way you say spiritually because this is an aspect, I think

it's our moral duty to protect the very things we love. It's not only

our moral duty but I like your word, it's also our spiritual duty. He

recommended we had lunch at this place, it's a fish farm as well as a

restaurant. We had a spicy green mango salad. Will I ever get tired

of them? And an assortment of really hot, spicy dipping sauces. I had to

have the mud-crab. Where there are mangroves that are always mud-crabs

and deep fried prawns. These are lovely prawns. They get it out in

the open sea. They would have started their life... Exactly, the

whole cycle is complete. Up in the mangroves, into the open sea and

back to our plates. These are mud-crabs. It's delicious. Fantastic

flavour. And that's mango salad. You can take spicy stuff. After about a

week you settle down and now, to be honest, if I have a burger, some

Western food, it just seems really heavy. I just love this rice,

fish... The flavours of the spices. Absolutely, the hotter the better.

How are you going to go back now? I don't know! A fish restaurant on a

fish farm, it's given me ideas. They would get their stock from the wild

and raise it here for a few more years. What are those? They are

lovely fish, enormous. These are splendid fish and good fighters if

you're lucky enough to get one on your line. They taste wonderful. But

now my guide suggests a feeding session of our own.

It's coming to you. I got bitten once feeding a horse sugar lumps so

I'm a bit nervous about my fingers. Seriously, I've never fed a great

skate like this before. Pathetic, I know! Tried to get under it... Very

nice. How do you feel about cooking skate now? I feel a bit sorry.

They've got gentle eyes. It's like when you look at an eel's eyes, they

are very intelligent. You think, I'm never going to eat another eagle.

The same with these. -- another eel. I'm astonished by the force of this

tropical storm. Like most tropical storms, it ends quickly. I wouldn't

be surprised if we aren't going to have blue skies in about half an

hour. It's that quick. When it happens it is quite something. I'm

having a lovely comforting bowl of soup which is rice noodles. They are

coloured with turmeric. The idea of yellow needles implies wealth and

gives it an art -- upmarket feeling. The stock is made with beef, sliced

onions and star anise and cinnamon and galangal. Also in the stock were

fennel seeds, cardamom, poppy seeds, black pepper and clothes. -- cloves.

Its synod hours and hours and you get a fantastic flavour out of it.

The soup is made up with the noodles. And then the other

ingredients, first of all a pickled radish, spring onions and fried

shallots. Also some celery herb which is not quite like celery tops,

it's a bit more pungent. Finally, they serve some sambal which is a

paste made with grilled chillis. I just think... It's a perfect thing

for a rainy afternoon! He's back next week with more

Far Eastern adventures! Rick tried a number of traditional

dishes there in Malaysia, including the mud crab and mango

salad and I've got another superb crab recipe for you, also served

with a salad, crab custard! Nice, I like crab custards. It

sounds unusual, doesn't it? Yeah, but I'm going with it. We've got

brown crab meat, eggs, cream, milk, not to make, spring onions and

tomatoes. I will get cracking with that. Sharleen, release of the new

album. Yes it came out last Friday and is called Jump Onboard. It went

in straight at number six in the UK, number one in France! CHEERING

I live in France occasionally and I do watch and I've been to some music

awards. And you and Texas are massive in France. Huge. We do well

in France. It's really good. It's amazing because it since the

beginning in 1989. It's almost 30 years they've been supporting us.

Number one out there is pretty tough. Yes, because the percentage

of music that has to be played on the radio has to be French, which is

the law. I think it's fantastic that they protect their own music. They

look after their own artists which is a great thing. To have a number

one is tough. I guess to get to this point in your career, especially

with you in the UK as well, having a top ten record and a number one is

pretty amazing after such a long career. I feel very happy today! I

was thinking, please God, please don't let me go on TV with my face

tricking me as my mother would say. It's a huge success. I listened to

it last night and it's instantly recognisable as Texas. However, I

feel there's almost a reflective moment, not just in the words but

also the music. Definitely. It seems a bit reflective. It wasn't until we

finished the album and I said to Johnny, wow, it's almost like

there's little snippets of every place we've been to within our

careers. Within certain songs. There are songs that hark right back to

the very beginning. Then there's other songs, Let's Work It Out is a

bit different, a bit disco. Reflecting back to the Scottish

thing with funk. I'm 50 this year... I know, it's the 50th, the big 5-0.

Be 50 in November. You never really think when you're young when you're

starting out, you think you're really pumped and rebellious. It

isn't until you're older and you truly don't care. I didn't imagine I

would give so much of the frailties and your little things that people

never want to write about, to protect themselves. You get to a

point where you start writing and you just write about you. There's a

line in one of the songs that says "For now that I am old, I have a

peaceful mind". Honestly, it's so true. I don't care if you like me, I

don't care if you don't like me. I don't have time for people who are

sucking the air out of the room. I don't feel that I need to do that

any more, like, "Please like me". It's very reflective in the lyrics

and the music to a certain degree. For us it was taking it to the next

stage. It certainly comes across. I think it's brilliant. Thank you.

Very happy. So far I've done the brown meat mixed in with a bit of

cream, milk, lots of nutmeg. It's a spice I use a lot. It's the king in

the sense that it is the most warming of them all. Aids digestion

which is the best thing about not make. You can hallucinate with

nutmeg, you know that! If you take too much nutmeg. I'll put a bit more

in! LAUGHTER Then we bake this costed in the oven at 160 degrees.

Depending on the size of the ramekin it should take about 20 minutes.

Amazing how fast that was to prepare. It really is dead simple.

Look at that! This has got a lovely skin on it. I like skin on my

custard. I like the breakthrough myself. Skin on the costed?

Definitely! If you don't like skin on the costed, you just cover it.

It's as simple as that. -- skin on the custard. We need crab claws to

make a salad. Crack that, make a bit of noise first and now you are off

on tour? Yes, we start... We are doing a festival, where doing Car

Fest. It's such a great festival. Then we are doing three nights in

Glasgow, my home town. We are doing three nights at Kelvingrove Park. We

are playing the Albert Hall in September which is going to be

great. You should come. Definitely. We start at the end of August with

the tour. The festival is in the summer and legal to do them both. It

is full on. Yes. I am on stage in Paris the night of my 50th. That is

going to be one heck of a celebration. All of my girlfriends

are alike, we are coming. You are thinking, the first night is my

birthday, how do I place myself? I am going to try to be on my best

behaviour. So I am not going to be husky. Like Bonnie Tyler. I am going

to add a little bit of spring onion to the crab meat. You make that look

so easy, I love that. There is a video to go with the album. Yes. I

have not seen the video but I am told there is a famous Frenchman in

there. It is not me. It is not due. We will be calling you for the next

one. TLE Henri is in the video. Women's swimming and men say yes. He

is a good-looking man and he was not a bad footballer. He is a great

football player and he is so knowledgeable. He is my mate at the

end of the day. Are you an Arsenal fan? Yes. That gets you a great

stable in London. Being an Arsenal fan? It would not gets you a table

in my restaurant. It worked last night. He is my friend. We have done

the video for the new single and Rory McCann who plays the hound in

game of the Rowlands is in that video playing the drums. You get to

that point where you have lots of meat so you can calling for videos.

And ask them if they can do the video. They are not going to say no.

I do not know. I was really nervous. I was nervous as going Titi. I was

in the kitchen and he was asking me if I had finished the song. It was

the same thing when we asked Rory. He came down to rehearsals and you

think, he asked what he would be doing, and I said, why do you not

play? He thought he was going to have to act. I was like, that is

what you do, you are an actor. He was happy to do music. He was great.

White crab meat with spring onion and olive oil. My mouth is watering.

A little squeeze of lemon juice over the top. What would you go with the

wine for this? Something fresh and zesty like a Muscadet or something

like that. Little basil leaves. I am going to go in with the big spoon.

You have to dig deep. I like big giant. That is so good. It is

creamy, rich. Sweet. Tomato. It is really good. What will I be

making... So what will I be making

for Sharleen at the end of the show? Poached sole with

oysters and prawns. First I'll oven-bake rolled lemon

sole with white wine and shallots, and then make a cream sauce

with some of the cooking liquor. I'll poach oysters in white wine

and sear fresh prawns. I'll then serve the sole

with the oysters and prawns and garnish with strips

of leek and carrot. First I'll clean fresh

scallops and blitz half of the roe with butter,

and then dry the other I'll make a risotto with fish

stock and arborio rice, and finish with parmesan and the roe

butter, then dust the scallop in the roe powder, roast and serve

with the risotto and freshly But we'll have to wait

until the end of the show Now, time for the

Incredible Spice Men! This week, Tony's making an amazing

treacle pudding with nutmeg. Very much so. I enjoyed the whole

series. It was mad but we enjoyed it. Tony, I can only understand how

series. It was mad but we enjoyed it. Tony, I can only understand how

he speaks to me. Let us take a look. Sugar and spice and all things nice

as broad as to Bridgend in search of a big name in confectionery. L

Reilly first made coffee in 1907 and has sold across the British empire.

Her grand daughter phoned her recipe book and decided to revive the

family tradition. Her granddaughter has joined the business. We saw some

fantastic treacle toffee in the window and we heard you do the best.

The toffee is handmade at the back of the shop by her dad Stephen. I

can smell that. Treacle toffee, black treacle with syrup. It looks

as if it is going to burn. It is called bonfire toffee because of the

smell you get at a traditional bonfire. You will get a slight burn

at the back of your throat. The process will take about 12 minutes

to cook. We are going to put aniseed in. Why? It is a traditional spice

used in British confectionery. With the treacle you have the metallic

tang and I think the aniseed will work perfect. People forget it is a

spice. This is the dangerous part. Porritt onto grease-proof paper and

you can smell the bonfire you have got. Aniseed or not the only things

that worked well, cinnamon and nutmeg are equally as good. British

kids are not famous for taking two spices and why wonder how the

customers will react to finding aniseed and near toffee? Do you like

it? What do you like? It has good flavour. Is it different to the

normal toffee you eat here? Yes. It is fantastic. Would you buy some?

Yes. A spicy toffee treat next. For those adults who have not grown up

yet. We are going to make steam sponge pudding with this treacle

toffee and give it a bit of Blaine, some nutmeg. You want me to do some

nutmeg? Nutmeg makes it spicy and sweet and the sweetest comes from

the Caribbean island of Granada. Let's get cracking on the pudding.

We want to but the pudding basin, steam the pudding in. This will stop

the pudding sticking to it with a syrup on the bottom of the toffee

through it. We have 140 grams of self raising flour. The flower will

stop it sticking. We are trying to make the pudding light so it is self

raising flour. One teaspoon of baking powder. 150 grams of caster

sugar and we are going to put any 80 grams of unsalted butter. Once you

have cleaned the butter and sugar add the grated rind of one lemon and

one Ryan, gliding. 98% of nutmeg born in this country is already

growing but freshly grated nutmeg has better flavour than character.

Add to my eggs to the button Emacs. It helps keep the treacle pudding

nice and light. Now for the nutmeg. The toffee is going to melt inside.

Some of it will melt, some of it will stay together, and you have

less Jewish toffee flavour. Add a drop of milk.

A little more. A spoonful. Just what we need. A little bit of golden

syrup. That will just drop off of the spoon. We need to double cover

the ball for steaming. Use a layer of grease-proof paper which I attach

with a strong rubber band. The same again with the tinfoil. A little tap

and into boiling water. It defuses the heat. It stops the rattling

noise. Fill the pan with water halfway up the bowl and allow it to

steam for an hour and a half. The pudding is done. Ready? It is

coming. The moment has arrived. Shall we pour the custard? A final

sprinkling of freshly grated nutmeg. Beautiful toffee, crumbling. Cannot

wait. Awesome. It is an explosion of flavours. The nutmeg left everything

up. Beautiful. Access. Thank you. Fantastic, and there's

more fabulous recipes That looks delicious. It was

delicious, if I may say so. Still to come on today's show,

Nigella is busy making She roasts the chicken

on top of peppers, leeks and olives and serves it

with risotto-style saffron barley. And it's almost omelette challenge

time, can newcomer Nick do "en-oeuf" with a super quick omelette,

or will Cyrus "beat" It won't be an easy task,

you'll need pure "hen-durance" and lots of "hen-ergy" to get

through the challenge! And will Sharleen get her food

heaven, lemon sole, We'll find out at

the end of the show. We are doing doughnuts. You know

what to do. Self raising flour, but. A bit of milk, eggs. Green chillies.

We sauteed the sausage and bronze. The hotter the chillies all the

better for the preparation. You get some amazing Portuguese Terry --

chorizo. The Portuguese say chorizo? They say chorizo. I do not know what

the big deal is worth chorizo. It is spicy sausage. Mix the butter with

the self raising flour. Melt the chorizo. I need to get the fat out.

It makes the doughnuts breezy. The fat will help you saute the prawns.

We will get this lovely flavour. I will not throw the fat out. I will

bring it and keep it. It is great for breakfast with eggs.

I believe you've got a new restaurant in Canary Wharf about to

open? Yes, at the end of September. I'm hoping it's around that time

because we need to get a team ready! It's going to be in the new Curio

Hotel. Just like the restaurant near terminal five. Cyprus, how do you

recruit for new chefs. It is the most difficult task today. If I

could wave a magic wand and start training chefs in this country, I'd

be the happiest man in the world! I believe you have a training school

or training... Unfortunately we had to shut down the school, because the

support wasn't there. We also encourage British kids to think of

Asian cooking as a career. The winning team has just come back from

Japan. We worked very hard to give them a fabulous prize. The idea is

that if we can encourage young British students to look at Asian

food as a career, that would make us top of the world in Britain today.

That is a fantastic initiative. So the prize was to take them to Japan?

That's amazing. The prize is to go to a capital city. We work with

hotels and tried to give them a great experience of cooking as well

as working with the hotel. And then getting excursions and everything.

This year we really helped them get a great experience there. OK...

Wears the sieve? Someone has pinched the sieve. It's right in front of my

nose! Thank you, Cyrus. You're very, very big in sustainability. It is a

passionate subject for me. Very much so. We did a little gig together

with some biodynamic pork. Since then I've become the patron of two

societies. That's helped me to get the best meets in the country. It's

about everything that grows well, does well and is good for all of us.

I couldn't agree more. Funnily enough, later on in the show we have

got AVT about sustainability or something about food waste. So

important. So, we've got the prawns kicking off with the chorizo. But

smells absolutely divine. A bit of chilli. These are very mild, these

are like tomatoes! LAUGHTER Very mild! I actually quite like chilli.

My dad hates it. He screws up his face when he eats too much pepper.

Which is actually quite French. It's not easy to match hot food with

wine. It does make a difference. Often you have to go a bit sweeter,

otherwise everything tastes quite acrid. It matches quite well if you

select your grape variety. Like fruity, younger grapes. Oak doesn't

like Indian food, it clashes with it. That's why a beer is just as

good with a spicy dish. There you go, sir. That needs to drain a bit.

Normally you would let it cool a bit before you put it into the batter

mix. Some mayonnaise. If you'd like to try...

And if you'd like to try Cyrus's doughnuts or any

of our studio recipes then visit our website

Mayonnaise, whole ex? Whole eggs. You'd use the egg yolk. This is how

I learnt it from my mother, many years ago. Mum would approve? No,

she wouldn't approve! LAUGHTER She actually was very upset when I put

that recipe in my first book and I called it grandma Todiwala's

home-made mayonnaise. She was proud of her son having written a book.

But, she never put Worcester sauce in and I put Worcester sauce in. She

said, how dare you insult me! What will the world think of me, she

said. LAUGHTER Anybody who came home she said, my son wrote a book but

don't follow that recipe! LAUGHTER Brilliant! Typical month. Absolutely

brilliant. Cyrus, I bought a special doe ring tray for this recipe but

you can use a normal muffin tin, can't you? You can actually call it

a muffin then! They are muffins, they're not doughnuts! Dier bake

them in the oven, sir. 180 degrees. 200 degrees if you like, depending

on the oven. And depending on what you cook them in. If you cook them

in a ten they cook faster. -- if you cook them in a tin. You are making

the mayonnaise and you've got some ketchup. English mustard, Worcester

sauce, chilli sauce. Drizzling in the oil. Put a couple of cloves of

garlic as well if you like. These are beautiful, really, really nice.

All good, all good. Are you looking forward to this, Sharleen? I'm

really looking forward to this. I love spicy food. Mr dyslexic! He

struggled a little bit. LAUGHTER You don't want to hear that, either.

Lovely mayonnaise, that looks really, really nice. Thank God my

wife isn't next to me. She is on Twitter, though! A lovely lady, too.

Get criticised when I home, anyway. Let's sprinkle that all over. That's

coriander? I love coriander with it. Did you know coriander is not an

Asian herb, it went from Europe to Asia. It is a European herb from

Bulgaria and Romania, to Asia. This is chorizo and prawn doughnuts with

a tomato and chilli mayonnaise. Fantastic!

My tummy is rambling. Look at that! It's very simple and you can cook it

in all different shapes. Dive in! Everyone always takes really small

pieces... Is the kind of thing you want to use your hands. Mmm. That is

delicious. Jane, what's your wine match

for Cyrus's delicious doughnuts? We talked about beer and spice

earlier. I tried a beer with this but ultimately I found this was the

best match. It is a rose from Provence. It is Domaine de la

Navarre 2016. Its ?9 50 in Marks Spencer. Because of the chorizo and

spice it brings up the fruitiness. There's quite a lot of flavour and

power. People often think because they rose is pale, it doesn't have a

lot of flavour but it is absolute nonsense. The colour means nothing,

really. Hopefully you'll find it works really well. What I liked

about it is it's perky enough so it cuts through the richness of the

dish and the prawns, but it's got a flavour that goes with the chorizo

and the cheese. I hope you like it. I think it's fabulous. On the nose

it's really fragrant. Surprising because it's a very light pink. A

lot of people think the shade will influence the taste but it doesn't.

This is quite a powerful, rich rose. I think roses make the perfect match

for Indian food across the board. Now it's time to catch up

with The Hairy Bikers, Si and Dave. They're making light

work of a delicious goat Next up in our best of British

kitchen, we are cooking a goat 's cheese recipe. It's not just cows we

have to thank for great cheese, goats, sheep, Buffalo and even the

donkey can contribute too. There is no simple meal banshees. But, if you

really want to push the boat out, what better way to celebrate great

British cheese than a souffle? There's no souffle better than ours

which is, goats cheese and chives. I think chefs over the years have

encouraged people to think it's unobtainable, it's difficult, it's

not! It's not. I'll show you why it's not. You know why? Because it's

not that hard. Souffles generally start with infused milk. Milk goes

in a pan. We bring it to the boil. We are going to make a little bunch

of thyme to infuse the milk with onion, thyme and bay. The French

were making souffles in the late 18th century. Onion, a leaf of bay.

Bring the milk to a gentle simmer and removed from the heat. Leave

that for 15 minutes and you'll have a pan of infused milk to make a

sauce. Shall we have a sit down? I'll use this little pan here... We

want it up to there, so we've built an extension to the dish. It's just

a piece of baking parchment, folded over and tied round. It's given us a

souffle dish like a chimney. I've got to liberally cover that with

butter. I'm going to make a cheese sauce. You start with a roux. It's a

special white sauce. British goats cheese, that's a treasure. Look at

that! Absolutely gorgeous. It's like a bleached polar bear! You can't get

any whiter. Next, add 50 grams of plain flour to the melted butter.

Then separate four eggs and leave to one side. I'm going to start to add

this beautiful infused milk to our roux row. -- to our roux row. That

half of the cheese into here to make an even thicker sauce. Right, we are

ready for the X. Take it off the heat and add these, bit by bit. And

whisk like Billy O. It's turned a beautiful golden colour with the egg

yolks. We don't want to cook this any more. Chives, chives are

wonderful. Just whisk them into the cheese mixture. It's so heavy, you

think, that's never going to rise! It is. Next whisk the egg whites

into stiff peaks, add a pinch of salt as this will help with the

eggs. I think we're there. Don't overdo it or it will go dry and then

turned back to liquid. Is this firm enough to stay in the bowl without

falling out? Yes it is! We put one spoonful in and you can mix it in

quite roughly. That's just to get it moving. Into that we fold the

remaining goats cheese. This is the chunks. Remember, the rest of the

cheese is in the source but we want cheesy chunky bits to come through

the souffle. Then we are going to fold the egg whites in.

You should fold with a metal implement because it has a thin

edge. Be patient. Do not be hasty. That is pretty even. Fill the

preprepared butter dish with the mixture. Just that little bit extra

we are going to sprinkle with Parmesan. It is important the

Parmesan does not touch the brown paper. If it does it will stick so

keep the Parmesan around the centre. If it sticks it. The souffle

riesling. But this into a hot oven for half an hour. Shut the door.

Leave it. Do you know what we said about it

riesling? We were not kidding. Look at that. It is a souffle. We declare

this souffle open. Look at that. Beautiful. Gorgeous. That is a

souffle. Look at it. It is cooked on the outside. I guarantee a taste of

paradise. This is cheese but it is cheese with its best suit on. It

makes you think Porsche. It does. It makes every night an occasion.

And there's more from Si and Dave next week, and we're not kidding

around when it comes to goats this week, as we have a beautiful film

all about goat farming in Devon in a few minutes.

It's now time to speak to some of you at home.

First, Cefn from Middlesbrough. I am looking for a nice simple chicken

curry recipe. My partner and I like spice but my daughter is not a

massive fan. You planned it for this Saturday, didn't you? A good chicken

curry recipe is simple. Curry must have cooking at milk. I have the

recipe online from the BBC website, green chicken curry. You need cumin,

coriander and turmeric, cinnamon, cardamom, cloth, chopped shallots.

Put the Cayman and turmeric in water to bring the flavours out. Or in the

coconut milk and prawns or chicken and you are done. It will be cooked

in 20 minutes. That sounds delicious. What would you match with

that? Riesling. Maybe from France or Australia. Riesling and coconut.

Heaven or hell? Heaven, please. We have some tweets. Johnny asks about

any ideas for lamb kidneys. Quite a lot. What I do is nice home-made,

bread, char it, onions, kidneys onto the plans, finish it with green

mustard and onto the toast. Kidneys on toast. Jane? Pinot Noir. Fine. I

will buy that. What is the best wine to power with as paradise? Probably

Sauvignon Blanc. You can either go similar or contrast thing. Sauvignon

Blanc often has asparagus flavour. You can go with English lives. It is

fresh, Apple, green. Either of those. We have lives from

Folkestone. I have half a dozen pork loin chops which I would normally

press both and finish off in the oven that I would like something

different to do with them, please. I love sport. I do it with pork

T-bone. Seal it off and get a beautiful colour in a pan. I'd put

it in a medium-high oven, about 200, five minutes, let it rest, and when

it is in the oven let it rest and put half an Apple in a microwave for

35 seconds to make it go soft, make a Karen Allen, but with the apple.

That goes on top of the pork with some sage. You are going all chef on

me. Which dish would you like? I like scallops but I adore sole. It

will be heaven. So, time now for another

of our foodie films This week, we're off to Devon

to visit goat meat supplier James Whetlor to find out

more about goat farming. We started back in 2012 when I was

working in excellent stuff. We find out about the waste in the daily

system, that the majority of Billy got, when they are ready we put them

on the menu and they sold surprisingly well. They outsold the

beef on the first night that the second night they sold out

completely. I thought of we could work with the farmer we could do

something about it. We had no idea we would end a starting a goat meet

company added brigades out of control like it has. You cannot

expect an farmer to rear an animal for which there is no market. What

we have managed to do is create a link between the market and the

farmers and grow it through the London restaurant industry. What is

great is that all the kits being born we are finding a good home for.

We are rearing all Billy kits for meat. One thing a farmer needs to do

is put down animals. We are rearing all the kits for meat which is

fantastic. This is the purpose will getting Ban. It has heat lamps for

the younger animals. It is draught proof. One of the biggest threats to

them when they are young if they get cold. This is the perfect

environment. These guys are almost ready to go off to slaughter. One of

the things we get asked is how to cook goat. People think it needs a

long slow I have marinated this in chilli sauce. We give that a good

mix and it is going to go on to the ceramic oven. It has been in there

about ten minutes. Let it rest for about five minutes and we will chop

it up. Far from being complicated it is actually really simple. I am

hoping within five or ten years none of their goats will be wasted.

Cyrus, you're on 24.80 - pretty quick!

And Nick this is your first time - where on the board

are you aiming for? You both know the rules -

You must use three eggs but feel free to use anything else

from the ingredients in front of you to make them

The clocks stop when your omelette hits the plates.

Let's put the clocks on the screen please.

Three, two, one, go! Do you think Nick has been practising? Look at

that, he has been practising. He is good. Do not forget they have to be

cooked and tasty. I like the technique.

There is a bit left in the pan. No comments, please. Maybe it is not

mixed properly, maybe it is mixed properly. Right, let's have a little

taste. It is nice and moist. Did you make the board? I think you did. I

think so. Nice finish. You did. 34.1 six. It is down here at a

respectable time. You are in good company. Did you beat your record? I

do not know. Maybe I did. You did not. It takes great pleasure to lift

up the lead of the bin. I always get in there. It is scheming. This is

your new single. I am in the bin. So will Sharleen get her food

heaven, lemon sole with oysters and prawns or food hell,

scallop risotto with We'll find out the result

after Nigella Lawson treats us to a ravishing roast

chicken, Italian style. Although I claim my Italian Roast

chicken is cooked with vegetables strictly speaking these papers are a

fruit. I use red peppers, yellow, orange, or a mixture of all three,

but I will excommunicate anyone who even thinks of using a green paper.

This is not colour prejudice. This is because a green paper is simply

unripe. The thing about papers is that when they are cooked the goals

so sweet and in this way they are cooked with the chicken sitting on

top so all of those saving agencies just flow into the sweetness. That

is the Mediterranean covered with the papers and I feel green and

pleasant land can be represented with a leak or two. The chicken, the

crowning glory. The chicken in question I think

should be on trust, which I mean that the strings that tie it up have

been snapped so that it can cook freely and fast. Always have lemon

with the chicken. Pop one half in. Some rosemary. I think I am going to

arrange this this way. I am going to. All of that brightness with

black olives. Normal olive oil, not extra virgin. This is enough to help

the vegetables roast. This will need about an hour and a quarter in a hot

oven. Check that chicken is cooked through and then everything be

perfect. It is useful to have hips. I am after some hard action in the

form of theirs. This is like a result of but it is made with

barley. I am using stock from a cube, yes.

Now, saffron orzotto is what I'm making. So I need my zafarano for

that glamorous golden glow. It's low effort, a bit of light chopping,

just a banana shallot. Garlic oil in the pan, garlic oil is

absolutely hated by purists but it delights me. I'll let this heat just

gently. And while that warms our make up the stock. Here comes the

sun. My saffron. I can be a bit heavy-handed so I shall restrain

myself. About a quarter of a teaspoon of these strands. Stir it

to help it get going. Leave that to settle and I can soften the

shallots. It may seem an odd thing to make either risotto or orzotto as

a side dish, but actually I started doing it at weekends because my

children always insist on carbs, row and this is easier than peeling and

chopping potatoes. Now the grains, in go the Bali. As with the cooking

of a risotto, all I want to do now is make sure the grains are slipped

in an unique oil. -- slicked in oniony oil. I always keep some dry

white wine by the stove. While that bubbles I think I'll give a final

stir of my stock. Look at but gorgeous golden tornado! In it goes.

It should take about half an hour to cook, by which time the grains will

have absorbed all of that saffron tinted stock. What are you calling

this? I don't know! Go on then, a little bit more... Let's see how the

orzotto is doing. It's perfect! There's something about the way the

saffron infuses the grains of barley that make it look like corn or sugar

puffs! Needs a little bit of Parmesan, not too little! I just

need to get my chicken. Look at this burnished bird! It is

so glorious. Now I'm going to hack it to pieces. Making a virtue out of

necessity. I can't carve and it looks better that way. Here goes...

Have you got a napkin? I feel like I haven't eaten for a week! It's

barley, so you don't have to stir it like you do risotto. It's a lazy

person's lunch. Right, time to find out

whether Sharleen is getting her food First I'll oven bake rolled lemon

sole with white wine and shallots and then make a cream sauce

with some of the cooking liquor. I'll poach oysters in white wine

and sear fresh prawns. I will then serve them

with the lemon sole and garnish Don't try to sell them to me! You

love risotto! The Coral intensifies the flavour of the scallop.

Okayed... The callers went heaven. Thank you, thank you, thank you...

Sorry, Sharleen, I love scallops. Blue -- actually I went about too.

It's down to me! I'm going to go over the lemon sole. Heaven!

You're in for a treat! Good! If we get cracking... I need a bit of

chopped shallot. If you get the oysters done, open up the oysters,

save the dues because I want to put it in the source. So these lovely

lemon sole fillets, just trimming the edges. Make sure there are no

bones. That looks so good. I love it, I think it's a really lovely,

delicate fish. It is very delicate. It works perfectly well with this

classic recipe. Classic French cuisine. If I could have, Cyrus...

No, that's all right, you're chopping the shallots. Thank you,

chef. In my mind, this is how I live at home, with lots of chefs,

constantly all day! LAUGHTER I'm loving that lifestyle. You must have

loads of amazing equipment. Yes, me! LAUGHTER I'm the one who is

thinking, what can we get, I'm eyeing up, looking round, saying,

what can I go and get? I love cooking at home, I really do enjoy

it. What is your speciality? I do a lot of sharing food. That's the way

I grew up with my Nonna. The family would come together. Also my mum's

monk came from Ireland -- my mum's mother. Grandfather was Norwegian.

Everything was about eating. That's why I enjoy it so much. It's about

conversation, sharing, discussing what we are eating, discussing life.

Normally in Scotland it turns into a massive argument! LAUGHTER The old

Celtic blood is strong and suddenly it ends up into a full-blown debate.

Occasionally it ends up in fisticuffs but not that often! I

don't believe it, not for one second! We do the same at home now.

These have been baked in the oven with the white wine, shallots,

butter and fish stock. I'm going to get the cooking liquid, there.

That's going to reduce down. These sole... It smells fantastic. Where

is the salt and pepper? It's there. Excuse me, Cyrus. It went into the

omelette, Chef! Michel, is it important to rest fish like he would

rest meet? Big pieces of meat like tethered on the bone or big roles of

sole, yes, you can rest it -- turbot on the bone. So yes, I would. Are

you putting vegetables in? Vegetables in the pan with a knob of

butter. And a drop of water to help kick it through. Don't forget the

butter! If I could leave you with the prawns, get those cooked.

Butterfly them in the pan with a drop of oil. And we reduce this down

to fall. The oysters are here. I'm going to get some of the dues into

the source and reduce that down. Wrestled the oysters into a pan.

With a drop of white wine in there. I don't want to overcook them. I've

died and gone to heaven! Three Shasta running around! Does it

happen all the time? It definitely doesn't happen all the time!

LAUGHTER You've got festivals coming up, how has the food improved at

festivals? It's a far cry from what it used to be. The combination of

food and music and everything has come together so much. There are

festivals, most of the festivals always have massive food element to

them. People are more where food, they want to eat better when they go

to festivals as well. And a lot of the festivals have become burying

family orientated -- have become very family orientated. People want

to have a nice weekend away. A lot of them are food and music festivals

now. It's great, it's really, really good. Especially the way that these

street food fans are going. So many turn up at the festivals. Really

good. The food is amazing. You are eating the most brilliant food. It's

really adventurous. It's good because people are trying more stuff

as well, now. Britain has really changed. Palates have become more

refined. People want to experiment. I certainly watch the show on a

Saturday morning and think, I'm going to try that, I'm going to cook

that for lunch. It makes you experiment a lot more with food,

which is great. Right, brilliant. I can't believe I got my heaven!

LAUGHTER Lovely lemon sole... Three little parcels, here. The source is

ready. In the school site that a mixture of creme fraiche which gives

the thickness and a depth of flavour, and some double cream to

bring it all together. That's got the shallot and white wine and

cooking liquid and wasted juice -- oyster juice. They are not

overcooked so they stay lovely and moist. This could be done with any

kind of white fish. This is from Cancal, a lovely Seaport Village in

Brittany that is famous for its oysters and prawns. Lovely

colourful, crunchy, carrot and leek. Thank you, Cyrus, that looks great.

Now we need some wine to go with this. For a very classic French

recipe I've got a classic French wine. I like it. It's a Sainsbury's

petty Chablis. You get a lot of the Chablis character but not at the

price. -- Petit Chablis. Thank you. Lots of cream sauce. We need some

cutlery... We've got the wine. Pure Chardonnay, really crisp, clean and

classic, great with fish. Food heaven! Dive in, Sharleen. Spare

some for us! I've eaten everything else, literally! How's the oyster?

The oyster is delicious. Heaven? That is absolute heaven. This

Chablis is beautiful. ?10, great match. It's delicious. Wonderful.

Well that's all from us today on Saturday Kitchen Live.

Thanks to our fantastic studio guests, Cyrus Todiwala

and Nick Deverell-Smith, Jane Parkinson and Sharleen Spiteri.

All the recipes from the show are on the website,

Next week Matt Tebbutt is here with chefs Jason Atherton

and Pamela Brunton and Olly Smith is choosing the wine!

Don't forget Best Bites tomorrow morning at 9.45am on BBC Two.

The challenges are about to get a lot tougher.