:00:00. > :00:08.I hope you're hungry as we've got some fantastic recipes
:00:09. > :00:33.I'm Donal Skehan and this is Saturday Kitchen Live.
:00:34. > :00:37.Joining me today, Jose Pizarro, Glynn Purnell, and Susie Barrie!
:00:38. > :00:50.Good morning! Good morning. Good morning.
:00:51. > :01:02.I'm making grilled rack of lamb, pickled red onions and escalivada.
:01:03. > :01:11.And grilled vegetables. You have to sell the dish! I know but someone
:01:12. > :01:13.here does not like pickles! I know but someone here
:01:14. > :01:16.does not like pickles! Glynn, you're going to cook on our
:01:17. > :01:18.rooftop barbecue today, weather I'm cooking barbecue
:01:19. > :01:21.pork with blatjang Susie, you've got drink matches
:01:22. > :01:39.for today's dishes, what can we look I've got lots of European wines. So
:01:40. > :01:40.whites, reds, a lovely somery mix. We are in for a treat!
:01:41. > :01:45.And we've got some fantastic films from some of the BBC's biggest food
:01:46. > :01:47.stars, Rick Stein, Mary Berry, the Hairy Bikers and Nigella Lawson.
:01:48. > :01:49.Our special guest today is one of the
:01:50. > :01:52.country's favourite DJs, not only that he's also an actor, presenter
:01:53. > :02:01.Please welcome BBC Radio 1's Greg James!
:02:02. > :02:10.How are you, sir? Thanks for joining us! Pickles?! He's off to a bad
:02:11. > :02:14.start. Capers and pickle, straight off.
:02:15. > :02:18.The lamb is delicious. We have to talk about your food
:02:19. > :02:21.heavy and food hell. That is what we are facing at the end of the show
:02:22. > :02:28.today. Tell me about your food heaven? I'm not too fussy. So I like
:02:29. > :02:36.a white fish, a seabass, that would be nice. I really like Italian food,
:02:37. > :02:42.so roast pepper, tomatoes, that's my food heaven. I don't really dislike
:02:43. > :02:48.too much. However... Well, then let's talk about your hell! Those
:02:49. > :02:56.pickled things, roll mop herrings, the pickled weird fish. The texture.
:02:57. > :02:58.And I suppose pickles and capers. I'm kind of with you as the hell
:02:59. > :03:00.I'm kind of with you as the hell goes.
:03:01. > :03:03.For your food heaven I'm going to make you harissa baked seabass.
:03:04. > :03:06.I'll spread fillets of seabass with harissa paste and roast in the
:03:07. > :03:08.oven and then serve with baby potatoes,
:03:09. > :03:09.roasted with tomatoes and
:03:10. > :03:13.But if you get hell, it's Swedish pickled fish with
:03:14. > :03:15.First I'll marinate herring fillets in a
:03:16. > :03:18.pickling liquid made of vinegar, peppercorns and mustard seeds.
:03:19. > :03:19.I'll make a sauce with butter, capers,
:03:20. > :03:22.dill and lemon and serve over the pickled herring and garnish
:03:23. > :03:26.You'll have to wait until the end of the show to
:03:27. > :03:29.And you at home will decide Greg's fate!
:03:30. > :03:31.The heaven and hell vote is open right now.
:03:32. > :03:33.Just head to the Saturday Kitchen website before
:03:34. > :03:46.He's getting nervous! I just don't know... Why are capers a thing? It's
:03:47. > :03:48.that hit of sharpness. Would anyone miss them if they were
:03:49. > :03:49.not here? That's my thing! But we still want you to
:03:50. > :03:53.call if you have a food You can also get in touch
:03:54. > :04:12.through social media My wife is Swedish, so we have to
:04:13. > :04:15.tread carefully when we talk about Swedish pickles and herrings.
:04:16. > :04:29.Oh, all right, sorry! I'm with you. You will love this.
:04:30. > :04:34.It's all good. So, we marinate the lamb with an
:04:35. > :04:38.shovey, capers, all of your favourites.
:04:39. > :04:43.Then we grill vegetables, and then we pickle some onions.
:04:44. > :04:48.That is what I will crack on with. I will do the marinade.
:04:49. > :04:55.It is a heavy marinade. With the lamb it is the anchovies, the
:04:56. > :04:59.olives. Snow It is heavy flavours? It's all about the Mediterranean
:05:00. > :05:04.flavours. It is all about Italy, Spain. The things we love.
:05:05. > :05:08.Every time I have gone to your restaurant, I have rolled out of it.
:05:09. > :05:14.You like to feed people and make people happy with your food. For me,
:05:15. > :05:19.the restaurants are like my home. All of my kitchens are open. I can
:05:20. > :05:22.see my customers. They are like guests in my home. It's the way to
:05:23. > :05:27.be. Is that what it is like in Spain? A
:05:28. > :05:33.big family affair with lots of food? Very simple. I am so lucky. I'm
:05:34. > :05:39.allowed to go to the kitchen with my mother! And tell me about this. I'm
:05:40. > :05:44.intrigued. You have written a few books on Spanish food. But the one
:05:45. > :05:51.you are writing is with the help of your mother. So she's allowing you
:05:52. > :05:58.into the kitsch and giving you some of her recipes. She's been doing
:05:59. > :06:03.this for a time. But this time I finished a book about Catalonia. You
:06:04. > :06:15.will have to prove order it. Maybe will give you one if you are good
:06:16. > :06:18.today with me! Very kind of you. I'm writing about Extramadura which is
:06:19. > :06:30.where I'm coming from. So you are going home with this one.
:06:31. > :06:32.Give me a recap with the sauce. We have olives, anchovies, cape e
:06:33. > :06:38.chillies. Lovely.
:06:39. > :06:45.So, one thing. Use your hands to do this. Food is love. Your hands...
:06:46. > :06:51.You have to get involved. A gentle massage on a Saturday
:06:52. > :06:57.morning. As long as they've been washed! Of course. My hands are very
:06:58. > :07:04.well washed. You are marinating the lamb. How
:07:05. > :07:08.long for? 24 hours. There is pickled onions with this.
:07:09. > :07:11.Is that your own take or is it Spanish? It is not really Spanish at
:07:12. > :07:16.all. OK, great! Well, I have been in
:07:17. > :07:23.Britain for the last 18 years. I feel it is my home. And it is. Yes!
:07:24. > :07:30.Anyway. We put it like that 24 hours in the fridge. But as we are on live
:07:31. > :07:33.TV. We cannot do that. And we have a lovely right-wing here marinated. My
:07:34. > :07:39.friend, gorgeous Michaela was doing this for me.
:07:40. > :07:43.She knows what she's doing! She knows very well indeed.
:07:44. > :07:49.We wouldn't be here without Michaela! Everyone loves Michaela.
:07:50. > :07:55.All the team is amazing. She hates being on camera. She's my
:07:56. > :08:00.life safer. She is everyone's life saver. So, we
:08:01. > :08:07.are making a pickling liquid. We have two vinegars. You you have a
:08:08. > :08:14.raspberry and sherry vinegar? Yes. What is life without sherry for me?
:08:15. > :08:20.What would it be like for you? Well, every day with my mum in Andalucia,
:08:21. > :08:23.fried fish, a glass of sherry, sitting outside with her, listening
:08:24. > :08:29.to all the history she has. Nothing better than that.
:08:30. > :08:34.That's the dream. Sitting outside with Jose's mother!
:08:35. > :08:40.And doing the book with her! Have you worked out the contracts and has
:08:41. > :08:45.she gone to your agents! Not yet! So now we have garlic.
:08:46. > :08:54.So you are roasting up the aubergine and the peppers. No lemon? No.
:08:55. > :09:01.So it is a roast veg salad. You can do it very easily like that.
:09:02. > :09:05.You are shocking the onions, you are not pickling them for a long time.
:09:06. > :09:13.No. No. It smells wonderful. It smells like
:09:14. > :09:19.summer. Someone is lucky enough to be up on
:09:20. > :09:25.the rooftop to cook later. It will be a perfect British afternoon, and
:09:26. > :09:33.it will have rained! Of course! Are you putting the vegetables whole?
:09:34. > :09:40.You are not chopping them? That is how Jose rolls! Life is too
:09:41. > :09:50.complicated. That is so lazy! It is not lazy, it
:09:51. > :09:54.is clever! And of course this barbecue would also be great on the
:09:55. > :10:07.barbecue but I'm glad we are doing it down here! And now the roasted
:10:08. > :10:15.vegetables. Look at that That's a proud Spanish man. It's finger food!
:10:16. > :10:24.That is how we are suggesting to eat it later.
:10:25. > :10:28.Give us a ring if you would like to ask a question.
:10:29. > :10:30.But we still want you to call if you have a food
:10:31. > :10:35.You can also get in touch through social media
:10:36. > :10:44.Less talk, more cook! Yes, way, Jose! We are breaking the skin off
:10:45. > :10:47.the aubergine here. We have almost all of the garlic
:10:48. > :10:51.there. How long do you roast the aubergines
:10:52. > :10:58.to get them to that stage? 20 minutes. It will be perfect.
:10:59. > :11:05.And they with are putting this in the oven for 20 minutes. And then
:11:06. > :11:11.rest for 10 minutes. Michaela is looking to me to say I am right.
:11:12. > :11:16.How would we get through the show otherwise in! What I like about the
:11:17. > :11:21.vegetables is that it is chunky, it is real food. It is all proper food.
:11:22. > :11:28.Lovely. And for the dressing you are using
:11:29. > :11:36.the garlic? Garlic and lemon. I heard someone does not like vinegar.
:11:37. > :11:45.You are getting hammered today! He doesn't like vinegar? It is just the
:11:46. > :11:52.pickled thing, isn't it? I'm sure you wouldn't have fish without
:11:53. > :12:00.vinegar?! So, we have the lamb resting there.
:12:01. > :12:07.Yes the vegetables being peeled here.
:12:08. > :12:11.I'm excited about about this. I'm ready to change my opinion.
:12:12. > :12:16.You are the man to do it. When we were talking about how to do
:12:17. > :12:20.the vegetables, you said just to use your hands.
:12:21. > :12:26.Can you Maginn my mum using a knife?! No. When you come to my
:12:27. > :12:29.place, you use the knife. She gives you a slap.
:12:30. > :12:35.So you have peppers, a bit of garlic. The lamb is looking good.
:12:36. > :12:45.It is resting. Can you help me take out the pips.
:12:46. > :12:49.OK. I'll take out the pips from the pepper.
:12:50. > :12:52.This is great for friends at home. This is something unique. Lewis
:12:53. > :12:56.Hamilton is just great. And summer food. It feels like
:12:57. > :13:03.summer food. So we will start to plate up. Looking good with our
:13:04. > :13:13.lovely lamb. -- -- it is looking good.
:13:14. > :13:20.If you can't get the rack, you can get a whole leg.
:13:21. > :13:30.And do it the same way. Jose, with the rack of lamb, do you
:13:31. > :13:35.keep the fat on it or take it off? Susie, the fat is the trick. It is
:13:36. > :13:42.the flavours. That's it, the fat is the flavours.
:13:43. > :13:47.Right, we are good to go. Now, plating.
:13:48. > :13:56.Now, Jose, what I love about the collection of books you have
:13:57. > :13:59.written, you have gone Basque, but you are dockmenting these regions of
:14:00. > :14:04.Spain. I always say that Spain is 17 countries in one. There is so much
:14:05. > :14:11.going on there. Now, lemon Joyce and olive oil. Lots
:14:12. > :14:24.of olive oil. My mum forgets she is using olive oil. -- Now, lemon juice
:14:25. > :14:30.and olive oil. And this is what I love about the
:14:31. > :14:34.way this is presented. It is family style it is all about getting it out
:14:35. > :14:39.there. And you could serve this straight to
:14:40. > :14:42.the dinner table, forgetting about the chopping board! Oh, yeah. Just
:14:43. > :14:49.do it. I love the flavours of this, the
:14:50. > :14:57.roasting process makes a difference. It adds to the smokiness.
:14:58. > :15:02.That looks nice to me, my friend. We have the pickled onions and the
:15:03. > :15:10.beautifully cooked lamb. So, tell me about the dish? We have marinated
:15:11. > :15:19.rack of lamb with roast vegetables, pickled onion and... I think it is
:15:20. > :15:27.enough... And the fat and the flavours from the marinade. That is
:15:28. > :15:33.what I say, yummy! Oh, my goodness. This looks wonderful.
:15:34. > :15:40.You can't deny that looks good. It looks delicious.
:15:41. > :15:49.We will put it in the centre and grab a spoon. Help yourselves.
:15:50. > :16:01.It does look amazing. Perfect for 10am. It is a full Spanish
:16:02. > :16:09.breakfast. Susie you have wine? Yes I have gone classic, it is the
:16:10. > :16:18.Finest Vina del Cura Rioja Reserva, 2012 and it is a fantastic wine for
:16:19. > :16:31.the money. You could go sort of white or rose with this dish.
:16:32. > :16:42.Although it is lamb it is summery it really suited a lovely red wine and
:16:43. > :16:47.classic rioja and lamb. Spanish wine, value for money, amazing. It
:16:48. > :16:56.is 2012, so it has been aged for five years and it is less than ?7.
:16:57. > :17:04.It is phenomenal value for money. And you have you have the oak and if
:17:05. > :17:11.you have a match that works so well. Greg what do you think? Yes, great.
:17:12. > :17:17.Pickles and all? It is fine when it is all together. If you have a just
:17:18. > :17:24.a rogue caper, you know about it. Nothing worse than a rogue caper.
:17:25. > :17:32.Good win match? Stunning, with the onions, it goes well. The onions are
:17:33. > :17:41.an unusual element to the dish. Glynn you have some barbecues things
:17:42. > :17:51.happening. We are going to grill a pork chop on the barbecue with a
:17:52. > :18:04.chutney. And remember you can call in. Please call by 11 o'clock. Or
:18:05. > :18:10.you can tweet us or visit the web-site to vote for heaven or hell.
:18:11. > :18:10.J He's touring around
:18:11. > :18:26.Sardinia and is in a I'm going to see one of my favourite
:18:27. > :18:35.Italian cheeses made and the best is produced by shepherds in the hills.
:18:36. > :18:40.That is pecorino and when it comes to shearing, the farmers help each
:18:41. > :18:53.other. It is as if I'm stepping back in time, but it is like that a lot
:18:54. > :18:58.in Sardinia. But not here. He is heating the sheep's milk and putting
:18:59. > :19:11.in rennet. It doesn't take long for the milk to set and form curds. I
:19:12. > :19:17.was brought up on a farm, but they gave up using these clippers in
:19:18. > :19:23.about 1958. I can remember a chap on the farm called Charlie, who my
:19:24. > :19:27.eldest brother was being naughty and he pinched him so hard that it
:19:28. > :19:30.pinched through his shorts, because his hands were so strong from
:19:31. > :19:43.working the clippers. Just thinking this is a basic how to
:19:44. > :19:48.make cheese lesson. I have been in big factories with hairnets and
:19:49. > :19:57.white coats and I know which cheese I would prefer to eat. I love this,
:19:58. > :20:04.it is a stirred with a branch. Cuts up the curds perfectly. I have said
:20:05. > :20:08.this before, but I'm always mesmerised by people doing things
:20:09. > :20:16.with their hands with expertise. I would watch him forever. It is so
:20:17. > :20:23.relaxing. There is nothing new in cheese making, it goes back to
:20:24. > :20:28.10,000 years ago when sheep and goats were first domesticated. There
:20:29. > :20:36.is even cave paintings of cheese making. What he was saying is he
:20:37. > :20:43.loves make being cheese and he has been doing it all his life and loves
:20:44. > :20:58.being in contact with his animals. In Britain, most cheese making the
:20:59. > :21:03.whey is fed to pigs. This is the ricotta, which means re-cooked.
:21:04. > :21:12.Fresh ricotta you have to eat within 24 hours. Also he is so scrupulous
:21:13. > :21:16.in his cleanliness in making the cheese, everything is kept perfectly
:21:17. > :21:22.clean. He totally understands what he is doing of course. After half an
:21:23. > :21:27.hour, he thinks the ricotta is ready. This is a first for me, we
:21:28. > :21:37.have all had ricotta, but I bet very few have had the chance to have it
:21:38. > :21:44.not 24 hours old, but 24 seconds old! I don't know how to describe
:21:45. > :21:49.it, it is like the best rice pudding you have tasted. It is creamy and
:21:50. > :21:55.delicate and doesn't taste like cheese, but like a lovely pudding
:21:56. > :22:00.really. That is how they do it. It is the real thing and I'm really
:22:01. > :22:09.pleased to have been there. Now I want to cook with the pecorino back
:22:10. > :22:18.at home and I'm going to make a spaghetti carbonara. And you need a
:22:19. > :22:23.good chunk of pancetta. That is very light bacon, the difference is it is
:22:24. > :22:34.cured for longer and it is salted and hung up in drying sheds for
:22:35. > :22:45.longer than bacon. It is essential in a lot of Italian dishes and gives
:22:46. > :22:52.that meaty, salty flavour. Chop it into chunks or lardons, or little
:22:53. > :22:58.cubes. One of the things the I picked up in Italy, a tip that gives
:22:59. > :23:05.me great pleasure is how to open pasta. Don't mess around with the
:23:06. > :23:14.paper or a knife - just go like that! Macho stuff! There is loads of
:23:15. > :23:19.stories as to where carbonara comes from, one I like is from the Second
:23:20. > :23:27.World War and the GIs were in Rome and they had loads of bacon and
:23:28. > :23:32.eggs, so the Italians acquired them in a legal or illegal way and came
:23:33. > :23:48.up with this dish of bacon, eggs and pasta. The pancetta I put in three
:23:49. > :23:54.cloves of garlic and the spaghetti goes. Often they use the cooking
:23:55. > :24:00.water of the pasta to make a bit of sauce. That is perfect. Another
:24:01. > :24:05.strong contender for the origins of the dish goes back in time to days
:24:06. > :24:13.of charcoal burners who worked outside the walls of Rome. It is
:24:14. > :24:23.said they would cook bacon, eggs and cheese on their shovels. Hence
:24:24. > :24:28.carbonara. This is nearly as popular as spaghetti bolognaise, but it is
:24:29. > :24:35.more typical, because it takes no time too make. This Italian chef
:24:36. > :24:42.said to me, never used Parmesan or cream in this. I was embarrassed,
:24:43. > :24:45.because I was used to using both. I said what about pecorino? Oh yes, he
:24:46. > :24:53.said, but never cream! That pecorino carbonara looked
:24:54. > :24:56.amazing and I'm going to show you a dish using the whey
:24:57. > :24:59.he talked about - Ricotta! And Greg, you're a cheese
:25:00. > :25:08.lover aren't you? A huge cheese lover. That will be my
:25:09. > :25:18.down fall. That is how I will go. We might help it along. We are going to
:25:19. > :25:29.use ricotta to make a lemon ricotta tart. My mum likes the lighter
:25:30. > :25:36.deserts. We are going to make up a pastry and we are going to make a
:25:37. > :25:43.filling with ricotta and eggs. The richness of the yokes and the lights
:25:44. > :25:53.of the whites. I love cooking, but I get overwhelmed by all the stuff.
:25:54. > :26:05.You're making pastry, I go urgh! This recipe is reliable and you can
:26:06. > :26:11.make it in a processor. It does not crack on you. It is reliable. You
:26:12. > :26:16.need a reliable pastry in your life. I've always said that. I have never
:26:17. > :26:21.eaten anything on telly and I was worried you have to lie. But I have
:26:22. > :26:26.to confirm that lamb was incredible and also so was the wine! Greg asked
:26:27. > :26:33.for wine during the break. He is off to a great start. Jose you approve
:26:34. > :26:41.that dish? You can't sit there telling lies when it was delicious.
:26:42. > :26:48.Some people must lie. They must. They go urgh! Yes, you don't want to
:26:49. > :26:57.upset anybody, but honesty is the best policy. You have a new kid... I
:26:58. > :27:03.mean you have a new kid, she is here this morning! Daddy. You have a
:27:04. > :27:16.brand-new kid's novel out. Yes. How is it going? It is called Kid Normal
:27:17. > :27:21.and I wrote it with Chris Smith, the news man on my show. We have been
:27:22. > :27:24.mates for years and we wanted to write something together and we
:27:25. > :27:30.thought we would do the sort of stuff we come up with on the show is
:27:31. > :27:38.silly with silly characters and create little words, we thought do a
:27:39. > :27:46.stoory for kids. It is an inspirational story. It is called
:27:47. > :27:50.Kid Normal and it about a kid who keeps moving house and schools and
:27:51. > :27:56.at the last minute they're trying to find a school and the school they
:27:57. > :28:02.send him to is a school for young superheroes. But he doesn't have any
:28:03. > :28:08.powers and by the time they realise he has no power, it is too late, he
:28:09. > :28:13.knows too much about the school. It is a very silly story. Very funny
:28:14. > :28:19.hopefully. Is it inspired by real events? Yes the main character is a
:28:20. > :28:25.bit of me and Chris. I moved around a lot when I was a kid and my
:28:26. > :28:30.parents were teachers and they moved around and it taps into that feeling
:28:31. > :28:34.of displacement and feeling that you don't belong somewhere and that sort
:28:35. > :28:40.of stress you have when you go to a new place, whether a new job or
:28:41. > :28:45.school, you're going, even's so amazing, I remember feeling that,
:28:46. > :28:50.looking at the since formers, going I will never be that big. I still
:28:51. > :28:58.feel like that sometimes. The first day in a new job, you think, how
:28:59. > :29:05.will I ever beat James Martin. The question I ask myself each day. It
:29:06. > :29:11.is always hard. Hello, I'm James Martin. It is that feeling of you
:29:12. > :29:19.don't belong and you think you need to have a thing. Kids at school, you
:29:20. > :29:24.think that person's amazing at maths or football. That is what it is
:29:25. > :29:29.about, celebrating people being different and if you feel like
:29:30. > :29:35.you're that child at school not to worry. Your thing this somewhere. So
:29:36. > :29:43.that is, I don't want to give a spoiler alert, the fact he doesn't
:29:44. > :29:48.have any soup powers make -- super powers makes him the best one. How
:29:49. > :29:55.did you write it together, does one write one chapter? We did most of it
:29:56. > :30:01.together. So we would sit together one on the lap top and pass it over.
:30:02. > :30:08.And say, shall we do some tappy, tappy. We would just make each other
:30:09. > :30:13.laugh. Almost like a writing a comedy sketch. We have never written
:30:14. > :30:18.a book before, so we didn't think of the normally it is an author, it is
:30:19. > :30:23.a solo project and you're tortured and this is my story. We had so much
:30:24. > :30:33.fun writing it. Hopefully people will enjoy it.
:30:34. > :30:42.Schistose It was really nice to have an instant audience Reich that. Is
:30:43. > :30:50.this good? ?" No", OK. Let's not put it on the moon.
:30:51. > :30:55.He brought you back down. Yes. We loved reading as kids. And I have a
:30:56. > :31:04.young niece and nephew. They love reading. It's amazing when they tell
:31:05. > :31:13.me about things that they have read. My niece discovered 50 anied
:31:14. > :31:21.blighton. They were old in my time. So that is something really magical.
:31:22. > :31:29.That is encouraging them to do that -- Enid Blyton.
:31:30. > :31:35.So, hopefully, with this book, there will be different versions of Merv.
:31:36. > :31:44.And that will be great. So, now let's tale the tale of the
:31:45. > :31:49.Ricotta dish. So, Ricotta, lemon zest, recommend
:31:50. > :31:59.Yoon juice, and we are going to make it lovely with the egg whites, and
:32:00. > :32:04.the separation and this will add to it.
:32:05. > :32:09.Do you cook at all? I do. I will do something quick, though. But when I
:32:10. > :32:18.set my mind to it, I will take my time with it. I'm like my dad like
:32:19. > :32:23.that, when he does do something, at the does it really methodically.
:32:24. > :32:28.Tell me about your career. You literally went from university into
:32:29. > :32:33.radio DJ-ing, and you had been doing it before? I started when I was a
:32:34. > :32:38.kid. Listening to the radio. I loved that feeling. It's an intimate
:32:39. > :32:43.medium. A radio presenter is part of your routine. You go to school with
:32:44. > :32:48.them, you invite them into your kitchen. That sort of thing. I loved
:32:49. > :32:55.that. I did hospital radio when I was 13. I went to my local hospital,
:32:56. > :33:02.they had a radio station where I learned from there. And I tidied up
:33:03. > :33:07.and did the basics. And from there, I went to university and I did it
:33:08. > :33:14.there, and loved it more than my degree.
:33:15. > :33:25.But sorry, mum and dad. But they didn't waste money on the degree, it
:33:26. > :33:30.has come back to pay for it now! But you learn all of your mistakes
:33:31. > :33:37.there. You learn the bakes, how to put on a show, how to produce it.
:33:38. > :33:39.The basics. So from there I was spotted by Radio 1 and they put me
:33:40. > :33:44.on. And the rest is history.
:33:45. > :33:50.It's been ten years this year. I feel very lucky. It's the most fun
:33:51. > :33:55.job in the whole world. I was looking through your
:33:56. > :34:03.Instagram. You were creeping.
:34:04. > :34:09.You visited The Rock in Miami, Dwayne Johnson but not only did you
:34:10. > :34:17.visit him, you got a full head to toe spray tan before you met him.
:34:18. > :34:21.Why? I have been a fan of his since he was in wrestling. Now he has
:34:22. > :34:27.become one of the biggest film stars in the world. I was fascinated with
:34:28. > :34:38.that. I pitched it to the BBC arched I asked to do an iPlayer documentary
:34:39. > :34:44.about The Rock. We went to Miami. I had 20 minutes with him. It was for
:34:45. > :34:51.Baywatch. The film. I thought. I need to Miami myself a bit more. So
:34:52. > :34:56.I'm quite skinny, I'm quite pale and awkward. So, I thought I can sort
:34:57. > :35:03.one of those things out. I can get a spray tan. It went a little dark.
:35:04. > :35:06.True much. You know that episode of Friends, when Ross has had too many
:35:07. > :35:12.sprays? Yes. It was bleak.
:35:13. > :35:20.I was entertained by it! He liked it. He said "buddy! What are you
:35:21. > :35:24.doing?" . It was intense but he liked it.
:35:25. > :35:29.So, the tart has been in the oven until it is golden brown. 180
:35:30. > :35:34.degrees Celsius. It will puff up but then it sinks
:35:35. > :35:40.down a bit. Susie, what wine would you have to
:35:41. > :35:44.go with this? Well, to pick up on the lemon, a New Zealand Sauvignon
:35:45. > :35:50.Blanc but the sweeter style. There are a few about. They are lovely and
:35:51. > :36:00.zesty. You could go for Italian. And go for a bit of fizz and have a
:36:01. > :36:05.moscato d' Asti. That is lovely and refreshing.
:36:06. > :36:13.This is great. This is the kind of dessert I would pick.
:36:14. > :36:17.It is really nice. So, what am I making for Greg at the
:36:18. > :36:17.end of the show For your food heaven I'm going
:36:18. > :36:24.to make you harissa baked seabass. I'll spread fillets of seabass
:36:25. > :36:27.with harissa paste and roast in the oven and then serve
:36:28. > :36:28.with baby potatoes, roasted with tomatoes
:36:29. > :36:29.and But if you get hell,
:36:30. > :36:33.it's Swedish pickled fish with First I'll marinate
:36:34. > :36:36.herring fillets in a pickling liquid made of vinegar,
:36:37. > :36:38.peppercorns and mustard seeds. I'll make a sauce
:36:39. > :36:40.with butter, capers, dill and lemon and serve over
:36:41. > :36:43.the pickled herring and garnish You'll have to wait
:36:44. > :36:46.until the end of the show to And you at home will
:36:47. > :36:50.decide Greg's fate! The heaven and hell
:36:51. > :36:52.vote is open right now. Just head to the Saturday Kitchen
:36:53. > :36:54.kitchen website before It's time to catch up
:36:55. > :36:57.with the marvellous Mary Berry. She's been shopping
:36:58. > :36:59.at the farmers' market and rustles up some market salad
:37:00. > :37:13.tapas with her wares! Farmers' marks, like this one in
:37:14. > :37:18.Guildford are relatively new. Many of them were started up to help
:37:19. > :37:23.farmers after the foot and mouth outbreak in the late 19 the 90s. Now
:37:24. > :37:29.there are about 1,000 of them all over the country! What I find so
:37:30. > :37:32.exciting nowa days is the amount of specialty goods you can find in
:37:33. > :37:39.these markets. Hello! Good morning, madam. It's
:37:40. > :37:48.cold. Can I help you? I have salad planned. And I want to make good use
:37:49. > :37:52.of some of these olives. Do you have black olives? How should I keep
:37:53. > :37:57.them? Not in the fridge. The best place, is near the cooker, near a
:37:58. > :38:02.bottle of red wine! There is nothing like bringing a selection home. I
:38:03. > :38:13.think I have everything I need for my next recipe.
:38:14. > :38:19.So the first of my six market salads is celeriac resume lad. That is
:38:20. > :38:28.celeriac in a lovely creamy strong dressing.
:38:29. > :38:34.Start with the celeriac. I need to be taller -- remoulade.
:38:35. > :38:40.I'm using a slicer. This is inexpensive. They are under ?10. To
:38:41. > :38:45.go back to college, this was part of our equipment, a set of knives and a
:38:46. > :38:52.slicer like this. So, this is, I hate to say it, it is
:38:53. > :38:56.60 years old! You could do the celeriac on there but there is no
:38:57. > :39:05.guard and you could easily cut yourself. I keep that to admire and
:39:06. > :39:12.keep it as part of my history! Right! To stop it from discolouring,
:39:13. > :39:18.coat it in a little lemon juice and a little water.
:39:19. > :39:25.Now for a lovely creamy pi kr, ante dressing. I'm using six tablespoons
:39:26. > :39:32.of light bearnaise, a tablespoon of Dijon mustard, the juice of half a
:39:33. > :39:42.lemon and a dash of sugar and seasoning. When it's mixed, rinse
:39:43. > :39:51.off the excess and bring it all together.
:39:52. > :39:57.There you have it, celeriac remoulade. The classic lettuce to
:39:58. > :40:01.use is a cos lettuce. My dad would use them and he called it a London
:40:02. > :40:07.lettuce. Often plants change their names. My
:40:08. > :40:11.version of a salad is a matter of chopping the beautiful lettuce and
:40:12. > :40:17.making a simple dressing. For me, that is what makes the salad. In the
:40:18. > :40:23.bowl I add six tablespoonfuls of mayonnaise. A tip: See how I put the
:40:24. > :40:30.blobs like that. If you put the blobs so you can count them, as at
:40:31. > :40:35.home, the dog wants to be let out, the phone rings and you can never
:40:36. > :40:44.remember how many spoons you have put in! So, I have two in, three,
:40:45. > :40:49.four... Add one-and-a-half tablespoons of Dijon mustard. Then a
:40:50. > :40:57.dash of Worcester sauce to give it a pep. And seasoning, add grated
:40:58. > :41:04.parmesan, and crushed garlic. If the mixture is a bit thick, just
:41:05. > :41:12.add a little water to thin it out. So that's looking good.
:41:13. > :41:21.I'll just toss it, to make sure it is really well coated. And finish
:41:22. > :41:28.with shaved parmesan and crispy golden croutons. I've made my Caesar
:41:29. > :41:34.salad without any meat, you could add chicken, you could add avocado,
:41:35. > :41:41.whatever you like. Another idea to make the most of the market veg is
:41:42. > :41:47.to spruce up marinated artichokes and red peppers with fresh basil and
:41:48. > :41:53.a little balsamic vinegar. Very colourful and lovely with the flecks
:41:54. > :42:04.of green. And to use the olives, how about my version of a Greek salad?
:42:05. > :42:08.Just add feta cheese, and a few sun dried tomatoes, finish with a little
:42:09. > :42:14.olive oil and salt and pepper. That's it. A lovely mixture. Then I
:42:15. > :42:18.have carrot. If it is coarsely grated it is delicious. But I like
:42:19. > :42:24.to add lemon juice and poppy seed. That's what I have done there. All
:42:25. > :42:33.simple. A little pepper and salt and as cheap as cheap. Very effective!
:42:34. > :42:39.Lastly, a tasty bean salad. Drain a tin of mixed beans, add a finally
:42:40. > :42:58.chopped onion, diced celery and a little tomato.
:42:59. > :43:09.Give it a good stir with the dressing and that's my market salad.
:43:10. > :43:13.So a light lunch with a bit of everything!
:43:14. > :43:17.Here we are on our fabulous rooftop and it's on with
:43:18. > :43:32.We are here with the birds and the bees, three plains and a barbecue.
:43:33. > :43:42.You can't go wrong. So, we have brined the pork with 10%
:43:43. > :43:49.of salt with a litre of water. The textures of the meat changes. In the
:43:50. > :43:56.brine I have star anise, salt, stem ginger and fennel seeds, that has
:43:57. > :44:02.been added to the water and the salt and put in the pork into the fridge
:44:03. > :44:08.for six hours. We have a Black Roddish, and a breakfasted aish that
:44:09. > :44:15.will give a pepperiness to the pork. And the seasoning of the blatjang.
:44:16. > :44:25.Tell me about that. I am intrigued. It is more of a chutney? It is.
:44:26. > :44:29.So if I point this to you it is sugar, vinegar, apricots, sultana,
:44:30. > :44:37.mustard seeds and black seeds. We blend them together and put it into
:44:38. > :44:43.a pan and reduce it to the density of the sugar thickens the chutney.
:44:44. > :44:49.So it finish it off we add chilli, diced apricots and coriander.
:44:50. > :44:56.It is very tight up here! It is a little tight.
:44:57. > :45:03.Shall I do anything? You are grand! Do you brine your chops, getting?
:45:04. > :45:09.Sometimes. Sometimes I get others to do it for me! Fair enough. Moving
:45:10. > :45:13.on. Do you barbecue? I do enjoy a barbecue. It is great but there are
:45:14. > :45:19.own about four days a year when you can do it.
:45:20. > :45:26.And it is glorious here. But we all have our factor 50 on.
:45:27. > :45:32.We don't need fake tan. So this is a gas powered barbecue.
:45:33. > :45:42.Do you get a better cook? I prefer to cook over the coals as it gives a
:45:43. > :45:47.better flavour. When the coals are white, you can add and refeed. There
:45:48. > :45:52.is nothing worse when you cook into the sausage and it is burnt on the
:45:53. > :45:54.outside and raw on the inside. It defies all science. It is so
:45:55. > :46:10.black! Now some apricots to go into the
:46:11. > :46:17.blatjang. I have been working on a programme with the Queen of Irish
:46:18. > :46:22.cookery. Rachel Alan? Yes, we have been trying to find the best amateur
:46:23. > :46:30.cooks. He is waving a knife at me. This is where it happens. I blocked
:46:31. > :46:36.it all out. The programme is called My Kitchen Rules. Don't worry, I
:46:37. > :46:44.don't bite. I just stab. It is out in August. That is a huge show, in
:46:45. > :46:48.Australia it is massive. It is on for eight weeks. That is torture for
:46:49. > :46:54.anybody to watch me for eight weeks. We had a great time filming it and
:46:55. > :46:58.we found some great food and this blatjang, one of the guys cooked
:46:59. > :47:07.this and it was really tasty and I have got the recipe and developed
:47:08. > :47:14.it. So you nicked his recipe? Her recipe. You wept around Australia --
:47:15. > :47:25.You went around Australia. No it is taken from Australia, we filmed in
:47:26. > :47:31.Warrington. It is more erty. Your celebrating the anniversary of
:47:32. > :47:35.Purnell's. Yes. Would you like to turn that over. We have got one
:47:36. > :47:41.cooking that is just... Looking lovely. A bit of flame action.
:47:42. > :47:47.You're celebrating the tenth year. You have had an interesting take on
:47:48. > :47:56.celebrations. What did you do? Pass me a small spoon. We thought shall
:47:57. > :48:04.we get a guest chef, I thought maybe I should cook. I have been there for
:48:05. > :48:08.ten years. So I decided to do sell expensive tickets and give to it
:48:09. > :48:17.charity, but I thought... A bit of fire. He is looking worried. I will
:48:18. > :48:26.leave you to it. I did a competition you sent a stamped addressed
:48:27. > :48:32.envelopes and 15 people got a golden ticket, with champagne, fire
:48:33. > :48:41.breathers, stilt walkers, a ticket and for nothing. You have become the
:48:42. > :48:53.willy Wonka of Birmingham? Yes. You were the yummy Brummy. I have more
:48:54. > :49:03.titles than royalty. We have our blatjang. It has a bit of life.
:49:04. > :49:07.Greg, you're poised with the tongs. I almost said thongs. That is
:49:08. > :49:15.another thing. You have seasoned this? Yes a bit of oil and black
:49:16. > :49:21.pepper. We are going to... Carve the pork. If you also want to talk about
:49:22. > :49:29.heaven and hell, Greg will be facing that, if you haven't voted yet, head
:49:30. > :49:34.to the web-site to see whether he gets pickled herring or sea bass.
:49:35. > :49:45.Guys, are you looking forward to this dish? Yes, we can't wait for
:49:46. > :49:51.Willy Wonka's blatjang. There is no excuse you should have these, you
:49:52. > :49:59.can first double the price at the restaurant and you look amazing. Are
:50:00. > :50:06.they your radish tweezers? Yes. You're so dainty with them. For a
:50:07. > :50:13.big hairy man I am. Basically, dressing, so black radish will give
:50:14. > :50:20.it the pepperiness and the juiciness of the the mooli. And you have the
:50:21. > :50:28.oil. Some marjoram oil that goes well with pork. This is not like the
:50:29. > :50:36.pork chops that mammy would make. What is the marjoram. Have a taste
:50:37. > :50:43.on your finger. Like liquid grass? Liquid grass. That is what Glynn was
:50:44. > :50:51.going for. With the liquid grass and the pork. Not saying it is a bad
:50:52. > :50:56.thing. It is summer on a plate. I thought you were going to try and
:50:57. > :51:04.put the watercress on with your tongs. I do you have watercress
:51:05. > :51:09.tweezers? No, I will go manual. Does it help that we are all crowding
:51:10. > :51:16.around you? It is attention and I seem to love that. We have got... It
:51:17. > :51:21.looks stunning. The pork. Are you happy with that. Do you want another
:51:22. > :51:33.tweezer? Do you want another plaster? What have you cooked? Roast
:51:34. > :51:38.pork chop with South Africa chutney with a salad of radishes and
:51:39. > :51:48.watercress. We are going to take this down stairs. You have a wine
:51:49. > :51:59.for us. Yes we are going to get into the wine. It is a Vouvray. It is the
:52:00. > :52:08.Domaine du Vieux Vauvert Vouvray from the Loire valley in France. It
:52:09. > :52:13.is quite apply. Here we go and we have some sweetness there. Again
:52:14. > :52:24.with that blatjang. Hello! Look at that. The smell is amazing. This
:52:25. > :52:34.this Domaine du Vieux Vauvert Vouvray from France made from Chenin
:52:35. > :52:39.Blanc. You have the blatjang that is sweet and we have some sweetness. I
:52:40. > :52:49.don't want to be first. You're the guest. It looks great. The weather
:52:50. > :52:56.is good up there. We have a new tan. With the spray? I feel like my eyes
:52:57. > :53:02.have to adjust coming back in. Greg, what do you think? Very good. Nice
:53:03. > :53:14.and sweet that. To go with the charred meat. You like that? Look at
:53:15. > :53:18.these chops, my mum used to cook chops until they were like boot
:53:19. > :53:25.leather, because people overcook pork. They think it can't be pink.
:53:26. > :53:34.It is slightly pink, it has to be rested and that is important. Six
:53:35. > :53:39.hours you... Marinated six hours and dried it off and cooked it about 12
:53:40. > :53:52.minutes. The fat, you need that reduced down. A bit of
:53:53. > :54:03.caramelisation. No fat no, flavour. Still Nigella is making crunchy
:54:04. > :54:09.chicken cutlets and it is almost omelette time and can Jose or Glynn
:54:10. > :54:16.turn the tables and break the current record? The puns. Can they
:54:17. > :54:25.make waves or will they get in a spin? And will Greg his food heaven
:54:26. > :54:39.or food hell with sea bass or hell with pickled herring.
:54:40. > :54:43.There still a chance for you to vote on the website and we'll find out
:54:44. > :54:46.It's now time for a tasty recipe from the hairy bike
:54:47. > :54:49.They're showing us a delicious scallop dish with
:54:50. > :55:08.We are going to show you how simple it is so sear a scallop. They're so
:55:09. > :55:16.easy, there is no gristle or fat and scallops are hours. They go well
:55:17. > :55:19.with a lot of things, with cauliflower cheese, but we are
:55:20. > :55:29.pairing it with bacon and black pudding. Served up on a cloud of
:55:30. > :55:37.fluffy mashed potato and greens. We have some potatoes that are
:55:38. > :55:42.poaching. With mashed potato, you should poach the potatoes rather
:55:43. > :55:48.than boil them. Kale it lovely and very good for you, high in iron and
:55:49. > :55:54.vitamin C. We are going to take the main tough bit out and this what is
:55:55. > :56:03.we are interested in, the leaves. Chop the curly kale and dice a small
:56:04. > :56:10.onion and sweat in olive oil. Can I put the kale in? Yes. We are going
:56:11. > :56:16.to fry it down on top of the onions. Pop that in and it will cook
:56:17. > :56:28.quickly. Because you're cooking it in the onions and oil, it keep the
:56:29. > :56:35.wonderful green colour. Pop the potatoes back in to dry. They dry
:56:36. > :56:41.out quickly. That is what you want, that potato will produce lovely
:56:42. > :56:47.fluffy mash. We are going to pass the potatoes through a ricer. You
:56:48. > :56:52.could put your beaters on the food mixture. So it is lovely and creamy.
:56:53. > :57:08.We are going to melt some butter and cream and don't be shy! Let's start
:57:09. > :57:14.to add the cream and the butter. This is luxury. Put in the kale and
:57:15. > :57:22.onions. Make sure you distribute all the kale and onion through your
:57:23. > :57:32.mash. Dave will add a bit of pepper. Oh! That is good. You would want
:57:33. > :57:39.nothing better. This keeps warm in the onion while we make our bacon,
:57:40. > :57:43.black pudding and scallops. Don't skimp on your streaky, it is an
:57:44. > :57:51.important part of the dish. It needs to be crispy. So don't overcrowd the
:57:52. > :57:58.pan and we are going to, we want to save all the lovely fat. This is
:57:59. > :58:05.black pudding. It comes in many forms, you have square and ones that
:58:06. > :58:10.are like a knotted muscle. But this is good black pudding and I'm going
:58:11. > :58:17.to pop it in the oven to keep warm with the bacon. Now for the star of
:58:18. > :58:25.the show. Our king scallops from Devon. This one's easy, because it's
:58:26. > :58:29.opened. If it is not opened, there is a little black dot that keeps
:58:30. > :58:34.that shell closed and you work your way around the side like that. The
:58:35. > :58:42.flat bit of the shell... All you do... Is just... Cut the scallop
:58:43. > :58:49.away from that part of the shell. And push this down like that. And
:58:50. > :58:57.then just under neath just ease it off. Then turn it the other way up
:58:58. > :59:02.and just pick away that membrane from that lovely piece of meat. That
:59:03. > :59:08.is just a nugget of pure high grade sea food. It is great and if you
:59:09. > :59:15.don't want to do that, you can buy them ready don. Don't be frightened
:59:16. > :59:24.of them. Because they're harvested from our own waters and they're
:59:25. > :59:30.brill wrant. Now for the sauce. We are deglazing the juices with a drop
:59:31. > :59:35.of Marsala, which is a Spanish fortified wine. Dry and season the
:59:36. > :59:44.scallops with some salt and pepper and a drizzle of olive oil. You need
:59:45. > :59:53.to have that griddle banging hot. You want the scallops to almost jump
:59:54. > :00:02.off. Yes. The most important thing is not to to move them. You will see
:00:03. > :00:06.they come away easy. The scallop will tell you when you're ready.
:00:07. > :00:12.People think it is stuck. It is just not ready. They're not far enough.
:00:13. > :00:16.They're brilliant. Should I get the rest of the players out of the oven?
:00:17. > :00:34.Yes and start the build. The black pudding... This is the
:00:35. > :00:41.masala, the chicken stock and the rest of the juice. So you can have
:00:42. > :00:48.gravy with your fish! Scallops don't have to be a namby-pamby starter.
:00:49. > :00:54.That is a robust dish. It's meet and two veg and we even have gravy.
:00:55. > :00:58.I know you are not supposed to talk with your mouthful but if there is
:00:59. > :01:05.one dinner to cook for your family, cook this one. It's fab.
:01:06. > :01:08.That is such a fitting dish for the products of our island race. Too
:01:09. > :01:13.Greg's heaven and hell vote is now closed.
:01:14. > :01:16.We'll reveal which one is will be at the end of the show.
:01:17. > :01:21.First up it is JJ from London. What calls from our viewers.
:01:22. > :01:26.First up it is JJ from London. What is your question? I am looking for
:01:27. > :01:31.something more interesting to do with minced beef, that is not
:01:32. > :01:40.spaghetti, meatballs, that sort of thing.
:01:41. > :01:46.Jose? Meatballs?! . Snipe put in the meat lots of garlic, thymme,
:01:47. > :01:53.breadcrumbs and egg. And then the sauce with tomato
:01:54. > :01:57.sauce. Make the tomato sauce with lemon zest and orange juice. That is
:01:58. > :02:04.a winner. Susie, what would you put with that?
:02:05. > :02:12.That is lovely with the zestiness it is an everyday dish, so probably
:02:13. > :02:18.something like a nice central Spanish, inexpensive, so a Garnacha.
:02:19. > :02:23.Not expensive, easy drinking, not oaky but fruity.
:02:24. > :02:32.Lovely. Are you happy with that, JJ? I love the orange and the tomato.
:02:33. > :02:39.Fantastic. Greg, you have a tweet for us? Simon has stewing lamb. What
:02:40. > :02:45.is the best way to spice it up for a family of four, the lamb, that is!
:02:46. > :02:49.Straight off the bat! So, how do you spice up the stewing lamb! So,
:02:50. > :03:01.obviously you take them out for a drink first! No, for stewing lamb,
:03:02. > :03:06.for me, asa had been Ute. Moroccan spices and use some of Jose's
:03:07. > :03:08.aubergines and finished with couscous. I think that would be
:03:09. > :03:20.fantastic. Susie, any wines? I would go on an
:03:21. > :03:34.Italian theme with Valpollicella. And something with a dried quality,
:03:35. > :03:40.you might add a few dates, imagine. Yes.
:03:41. > :03:47.So something fruity. There is another one, this is Simon
:03:48. > :03:55.who says he has a whole chicken! What to do with that Use apples and
:03:56. > :04:02.peaches in season and lots of cava, today to the chicken and cook it for
:04:03. > :04:06.however heavy it is and you will be in heaven.
:04:07. > :04:11.And to the calls and we have Liz from Dundee.
:04:12. > :04:19.What is your question? I have lamb. I would like something different to
:04:20. > :04:25.do with it, the, it is lamb livers, I would like something different to
:04:26. > :04:31.do with it. I would get yourself down to the doctor's! No, cut it
:04:32. > :04:38.nice and thin. Marinate it with lime. And grilled leeks, barlotti
:04:39. > :04:43.beans, anchovies, and a herbed breadcrumb to bring it all together.
:04:44. > :04:49.That's what I would do. Susie, a wine to go with that? Liver
:04:50. > :04:57.is so savoury, it takes a while to get your jokes. I heard it drop!
:04:58. > :05:07.Lamb is savoury so, matching it with savoury pepperiness, so I would go
:05:08. > :05:13.with a northern Rome wine, a red, something like a Hermitage.
:05:14. > :05:15.Time now for one of our foodie films.
:05:16. > :05:18.It was announced last week that North Sea cod stocks have
:05:19. > :05:21.finally been labelled as sustainable for the first time in to 20 years.
:05:22. > :05:24.So we sent our cameras to Peterhead to find out
:05:25. > :05:25.what this news means for
:05:26. > :05:43.We've seen the dark day, these are the bright days. Every stock in the
:05:44. > :05:48.North Sea is recovering. Cod was the last to recover. We can go about our
:05:49. > :05:54.lives like we did in the '70s and the '80s. There is new entheme and
:05:55. > :05:58.new vessels. There are ports like Peterhead will thrive on the back of
:05:59. > :06:04.that investment. And enthusiasm. They look towards a bright, new
:06:05. > :06:08.future. I think it will be good for
:06:09. > :06:13.Peterhead. The quality of cod here is second to non. There is so much
:06:14. > :06:17.fish in the sea now because of the sustainability of the cod. They are
:06:18. > :06:23.catching the fish so quick. Two to three days old. Some of them four,
:06:24. > :06:29.five days. So the quality at the end is up to six days shelf life. So a
:06:30. > :06:36.lot of people are coming in for the cod. That is for sure. It's been an
:06:37. > :06:41.historical change. Changing the mood of the fisherman. And there's a
:06:42. > :06:45.wonderful farming attitude towards the rich fishery that we have out
:06:46. > :06:51.here. It's a massive story and it promise oats a wonderful industry.
:06:52. > :06:55.This has been fitted by the government. That monitors what we
:06:56. > :07:00.are catching and discarding so that we comply with the landing
:07:01. > :07:06.obligations. It is recorded on a hard drive and we review the footage
:07:07. > :07:10.and that is checked and we comply with all of the regulations. It is
:07:11. > :07:17.not a law, we have a choice. We are granted with an extra cod quota for
:07:18. > :07:21.doing so. MSC earth fiction is the gold
:07:22. > :07:25.standard for sustainability. For the last seven years we have tried hard
:07:26. > :07:29.to achieve the gold mark. So when the consumers in the UK eat North
:07:30. > :07:33.Sea cod, they can eat it with confidence.
:07:34. > :07:39.We have a great emphasis on sustainability it is great.
:07:40. > :07:42.It made a fantastic difference, the hard work that the fishermen have
:07:43. > :07:48.done. Now it is up to us to bring it forward and sell it in the markets.
:07:49. > :07:56.If you walked into the Peterhead market in 2007, there was an air of
:07:57. > :08:03.dispondency. A lack of unfuture. No young men. You walk in here today,
:08:04. > :08:08.there is vibrancy, investment, there is the skipper's son with a smile on
:08:09. > :08:14.their faces and new men, young men in the industry. That is the
:08:15. > :08:17.difference between now to what it was back in 2006 when there was less
:08:18. > :08:20.was back in 2006 when there was less cod stock.
:08:21. > :08:31.I know! It was asking for it! It is great news. It shows that work that
:08:32. > :08:38.it has paid off. Does it affect you in the restaurants? Definitely. For
:08:39. > :08:44.Spanish cooking, with out cod, it was difficult. I had to take it off
:08:45. > :08:49.the menu. Now it is back. And then the other fish that were used over
:08:50. > :08:52.the years to substitute the cod, that can be resustained. It is
:08:53. > :08:54.wonderful to have it back on the menu.
:08:55. > :08:59.Jose, you're on 19.76 and Glynn you're
:09:00. > :09:05.You must use three eggs but feel free to use
:09:06. > :09:08.anything else from the ingredients in front of you to make them as
:09:09. > :09:11.The clocks stop when your omelette hits the plates.
:09:12. > :09:14.Let's put the clocks on the screen for everyone at home please.
:09:15. > :09:17.We are. I'm born ready. Born ready
:09:18. > :09:40.?!S Lots of butter. I like where this is going. Jose, come on! OK. We
:09:41. > :09:49.have a fried egg on one side and an on let on the other.
:09:50. > :09:57.Wait! You can't have that! That is very, very moist! What is that?! I
:09:58. > :10:01.don't even know where to start. I have something swimming in egg and I
:10:02. > :10:07.have scrambled egg here. If you reform it, it is an omelette.
:10:08. > :10:11.Deconstructed?! I don't know where to start.
:10:12. > :10:16.Not many places make it as moist as that one.
:10:17. > :10:20.It was a quick one. I I think we should drop it back in
:10:21. > :10:27.here. We have a finished omelette. And
:10:28. > :10:36.there you go. Try it now! No! No, I won't.
:10:37. > :10:41.This is far more cooked. That is scrambled egg.
:10:42. > :10:49.Jose, I can't that is not even an omelette. Glynn? Do you want to know
:10:50. > :10:57.your time? It is not faster than 18.69. And when was this picture
:10:58. > :11:01.taken? That was 1974. You were touring with ABBA at that
:11:02. > :11:04.stage?! Yes, I was. Do you think you beat your time? I
:11:05. > :11:09.don't think so. You didn't. So you are both going in
:11:10. > :11:14.the bin. But you have good faces. It was a
:11:15. > :11:15.good attempt. We tried hard.
:11:16. > :11:19.So will Greg get his food heaven, harissa baked seabass with baby
:11:20. > :11:23.Pickled herring with a caper butter sauce?
:11:24. > :11:25.We'll find out what you voted for
:11:26. > :11:26.after Nigella Lawson makes crunchy
:11:27. > :11:51.I come up with recipes in a number of ways. The inspiration is often
:11:52. > :11:56.inadvertent. Case in point, I was rereading a favourite book of mine:
:11:57. > :12:02.Home Cooking by Lawrie Do win. Much beloved. I came across this
:12:03. > :12:08.description of one of her dinner party regulars. It involves getting
:12:09. > :12:15.a chicken, getting it cut up, dipping each piece in mustard,
:12:16. > :12:19.flavoured with garlic, thyme and a pinch of cinnamon and rolled in bred
:12:20. > :12:25.chromes and put in the oven for two hours. I found the idea of the
:12:26. > :12:32.flavours together, really beguilling.
:12:33. > :12:37.My crunchy chicken cutlets is just an easy revolution and part of my
:12:38. > :12:45.repertoire. If you find me happily absorbed now
:12:46. > :12:50.here, bashing chicken breasts into elegants call yaps or cutlets.
:12:51. > :12:58.Before they get their crunchy coating I'm going to bathe them in
:12:59. > :13:05.Dijon mustard. Even though they get a brief dunking, the must as seems
:13:06. > :13:11.to tenderise them and give them picancy. On top of the mustard there
:13:12. > :13:17.is cinnamon. With a clove of garlic. Just mince it in. And finally, one
:13:18. > :13:21.egg to bring everything together and help it stick to the chicken
:13:22. > :13:33.breasts. I shall whisk these together.
:13:34. > :13:43.Now in for a brief dip go these beautiful... Look how thin... S call
:13:44. > :13:49.yaps. -- escalopes.
:13:50. > :13:52.I'm going to leave these lying happily here while I go and wash my
:13:53. > :13:59.hands. This really is as easy as one, two,
:14:00. > :14:13.three. We have had one, the bashing, two, the bathing, and three, the
:14:14. > :14:17.crunchy coating! And this crunchy coating comes courtesy of Corn
:14:18. > :14:21.Flakes. I love the crumb we get from these. Now I massage and coax the
:14:22. > :14:45.Corn Flakes into crumbs. I'm going to deepen the golden tan
:14:46. > :14:53.of the corn flake crumbs by adding some smoked pimento or paprika.
:14:54. > :15:08.iquancy, this adds a bit of heat. Always good. So one by one these
:15:09. > :15:15.bathing beauties go into the corn flake crumbs to get crunchily
:15:16. > :15:22.coated. I find it easiest to put each cutlet or escallop into the
:15:23. > :15:26.crumbs and then sprinkle or dust the top with more. And just carry on
:15:27. > :15:45.until they're thickly coated. These chicken escallops settle in
:15:46. > :15:56.their slightly fiery conflake coating. I will get on with my
:15:57. > :16:02.fennel, watercress and radish salad. First a bulb of fragrant fennel,
:16:03. > :16:09.sliced as thinly as possible. If you aren't as clumsy as I am you could
:16:10. > :16:15.use a mandolin, but I just don't trust myself with one. The same goes
:16:16. > :16:21.for the radishes. About four to six. And a couple of handful of
:16:22. > :16:34.watercress, before showering the fennel on top. A squeeze of lemon, a
:16:35. > :16:40.pinch of sea salt a trickle of extra Virgin olive oil and that's it.
:16:41. > :16:42.Right, I don't need much oil, because these are so thin, I don't
:16:43. > :17:01.need much time. I'm ready to flip. And the outside
:17:02. > :17:27.is so crunchy. And they're done! A small readjustment of my leaves...
:17:28. > :17:41.And it's crunch time! Right, time to find out whether Greg
:17:42. > :17:44.is getting his food heaven or food I'll spread fillets of sea
:17:45. > :17:52.bass with harissa paste and then serve with
:17:53. > :17:54.baby potatoes Or hell, Swedish pickled
:17:55. > :18:04.fish with a marinate herring fillets
:18:05. > :18:15.in a pickling liquid made of vinegar, peppercorns
:18:16. > :18:23.and mustard seeds. How do you think people at home
:18:24. > :18:30.voted? If I was them I would have voted for me to eat hell. Because it
:18:31. > :18:35.would be funnier. I don't want to, but I would rather see me not trying
:18:36. > :18:41.to gag on that fish. I was hoping for that for the hilarity of it. But
:18:42. > :18:49.we can reveal there is a clear winner and 60% against 40% and
:18:50. > :18:56.basically it is down to 60% wanting you to get heaven. Really? More fool
:18:57. > :19:02.them, because that's great. I wanted to see you with your hands on your
:19:03. > :19:08.nose. The viewers are so nice. We will crack on with our lovely sea
:19:09. > :19:12.bass. What is it about sea bass, the white fish element. You're thrilled
:19:13. > :19:16.the cod stocks are back? That is great news and it is important for
:19:17. > :19:23.the environment and for sustainable stocks. It is just a really clean
:19:24. > :19:28.sort of fresh dish and you don't feel like a big fat mess when you
:19:29. > :19:35.have eaten it. It light, but it is good for you. I'm not a health
:19:36. > :19:45.freak, but I like running and I like exercise. I don't tend to eat much
:19:46. > :19:56.really enormous dinners. And also the fresh veg. We have, I have
:19:57. > :20:05.rubbed it with harissa. I hate harissa. Harissa baked fish. We have
:20:06. > :20:10.roasted some baby potatoes, baby tomatoes and this will go into the
:20:11. > :20:20.oven to cook and the lads are making a salad. Just chopping some black
:20:21. > :20:33.olives and tomatoes and peppers and onion. And Susie is helping me. I'm
:20:34. > :20:43.break bread. A high octane job. Don't forget about the wine. It is
:20:44. > :20:48.lovely with bread. Know we have to do bread and butter. I like a piece
:20:49. > :20:57.of bread like that and plenty of butter. No wonder his omelette was
:20:58. > :21:05.such a mess. That is olive oil. You have a lovely dressing. Some roast
:21:06. > :21:13.peppers and garlic and sumac and cumin and emulsify that with olive
:21:14. > :21:21.oil and vinegar. Very nice. You need, you can use jarred peppers for
:21:22. > :21:28.this? Yes it is easy to roast them and the great way to get the skins
:21:29. > :21:33.off is to put them in a plastic bag. But you can do them in the oven.
:21:34. > :21:44.Jose, you have robbed my baking tray. I will need that. You're going
:21:45. > :21:49.to make some croutons. Olive oil. Yes, the salad is making use of
:21:50. > :21:54.still a bread and you rip it up and you get it golden and crunchy in the
:21:55. > :22:01.oven and it adds substance to the salad. You keep it in the oven for a
:22:02. > :22:07.few minutes. Until it goes golden. Do you follow the letter of a
:22:08. > :22:11.recipe? No you have to experiment. It is down to what you have in the
:22:12. > :22:19.kitchen. Do you stick to the recipe. ? If you miss something off the
:22:20. > :22:26.recipe in my kitchen you get battered! Sorry that is a joke. When
:22:27. > :22:32.you're cooking at home, I think like as I say, just go for it and cook
:22:33. > :22:38.from the heart. Absolutely. Cook with love. All about the love. The
:22:39. > :22:43.same way in business, like you're cooking for your family, it is the
:22:44. > :22:50.only way. The food, tastes better. This is not an expensive dish? No,
:22:51. > :22:55.your main purchase will be the fish and you can use cheaper fish. Cod
:22:56. > :23:03.would be lovely. White fish works well with that up the of spice. For
:23:04. > :23:11.fish to take spices, it is good to salt it first. Cover it in salt and
:23:12. > :23:17.wash it off and if you do it the day before, the fish will absorb the
:23:18. > :23:21.flavour. That is quite a lot of planning, I'm having fish tomorrow,
:23:22. > :23:27.so I will salt it tonight. You're right. So drive time is your show.
:23:28. > :23:32.This what is you have put your stamp on. One of the interesting aspects
:23:33. > :23:38.of this is your rage against the answering machine. Yes. Tell me
:23:39. > :23:43.about the process of that? Where people call up and rant about
:23:44. > :23:49.anything. Kit be something we have done -- it can be something we have
:23:50. > :23:58.done on the radio, a song they have had. What is the best one? We get a
:23:59. > :24:03.lot of people moaning about people hogging the middle lane on the
:24:04. > :24:09.motorway and... You're not indicating! One of my ones is if you
:24:10. > :24:15.go into a restaurant and say, can we have a table for two and they do,
:24:16. > :24:22.have you booked? Well, I would have said. I would have said. They look
:24:23. > :24:30.around at an empty restaurant and go, we can find you stwr. Little
:24:31. > :24:36.things. I'm sure you have some. In the supermarket and you are buying
:24:37. > :24:40.your washing up liquid or your conditioner and somebody has a pack
:24:41. > :24:44.of sausages and decided they don't want them and put them next to them.
:24:45. > :24:50.You don't want them, you take them back where they come from. Do you
:24:51. > :25:00.chase people around with packs of sausages? Yes. Or a string of them.
:25:01. > :25:07.It is like Punch and Judy. Someone had a sausage one last week, why are
:25:08. > :25:17.sausages, why don't they separate them. Some are and others are not. I
:25:18. > :25:21.don't know. Classically you link a sausage and it is an old fashioned
:25:22. > :25:28.thing. I like the fact they're together. The answer I would like to
:25:29. > :25:34.know. It is not because we are so lazy. We have to cook quickly. And
:25:35. > :25:43.you have the best microwave in the world at home? I don't. A 60 inch
:25:44. > :25:51.microwave. You can watch your dinner cooking. So our fish is in the oven,
:25:52. > :25:59.and the potatoes and the tomatoes. The lads are working on the salad
:26:00. > :26:03.with cucumbers and roast peppers and these croutons that are nice and
:26:04. > :26:07.golden, you're making something out of something you would have possibly
:26:08. > :26:12.thrown out. So it makes for a gorgeous salad. You have have had
:26:13. > :26:18.the olives. I feel I should do something. I feel like you're just
:26:19. > :26:26.cooking for me. You can make the salsa. There is a job. I think I can
:26:27. > :26:34.manage this. Now, you can go home feeling you were involved. It is so
:26:35. > :26:42.nice to be on the show, you just get fussed over, like being at home with
:26:43. > :26:48.mum. If Glynn was your mum. I would buy her a shaver. Does she not let
:26:49. > :26:56.you do the washing up. They are just the most... Brilliant people. She
:26:57. > :26:59.does look after you. Mum and dad are amazing, nothing is too much
:27:00. > :27:05.trouble. I think they're watching. Give her a wave. I think my Nan's
:27:06. > :27:12.watching as well. Does she love the show? Yes, she loves it. Good
:27:13. > :27:16.morning if you're watching. Serious browny points for that. She will be
:27:17. > :27:25.confused. Why are you on television. You have a wine to go with this? Yes
:27:26. > :27:31.I have got a Verdicchio dei Castelli di Jesi, Monte Schiavo. It is
:27:32. > :27:41.Italian. I think with a dish like this, you want something refreshing
:27:42. > :27:52.and vert tile. It is -- versatile. It is herbal and oaky and you want
:27:53. > :27:58.something refleshing. We have -- Refreshing. We have lemon in there
:27:59. > :28:05.and some salt. It is a lovely fresh hit to go over the fish. So mint
:28:06. > :28:15.salsa. All these big flavours. Fresh and nice and healthy. I will get you
:28:16. > :28:22.to try your heaven. You have chefs every where and wine. Thank you. We
:28:23. > :28:31.will do a passing of wine. Greg you try the fish. Was it your heaven? It
:28:32. > :28:37.looks delicious. Simple and tasty. What do you think of the wine? The
:28:38. > :28:46.wine is stunning. Are you a fan? A big fan. That is all for us today.
:28:47. > :28:55.Thank you to our guests. All the recipes from the show are on the
:28:56. > :29:00.web-site. Next week Matt Tebbutt is your host. See you soon. Cheers!