29/07/2017 Saturday Kitchen


29/07/2017

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Transcript


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I hope you're hungry as we've got some fantastic recipes

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I'm Donal Skehan and this is Saturday Kitchen Live.

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Joining me today, Jose Pizarro, Glynn Purnell, and Susie Barrie!

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Good morning! Good morning. Good morning.

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I'm making grilled rack of lamb, pickled red onions and escalivada.

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And grilled vegetables. You have to sell the dish! I know but someone

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here does not like pickles! I know but someone here

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does not like pickles! Glynn, you're going to cook on our

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rooftop barbecue today, weather I'm cooking barbecue

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pork with blatjang Susie, you've got drink matches

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for today's dishes, what can we look I've got lots of European wines. So

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whites, reds, a lovely somery mix. We are in for a treat!

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And we've got some fantastic films from some of the BBC's biggest food

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stars, Rick Stein, Mary Berry, the Hairy Bikers and Nigella Lawson.

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Our special guest today is one of the

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country's favourite DJs, not only that he's also an actor, presenter

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Please welcome BBC Radio 1's Greg James!

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How are you, sir? Thanks for joining us! Pickles?! He's off to a bad

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start. Capers and pickle, straight off.

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The lamb is delicious. We have to talk about your food

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heavy and food hell. That is what we are facing at the end of the show

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today. Tell me about your food heaven? I'm not too fussy. So I like

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a white fish, a seabass, that would be nice. I really like Italian food,

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so roast pepper, tomatoes, that's my food heaven. I don't really dislike

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too much. However... Well, then let's talk about your hell! Those

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pickled things, roll mop herrings, the pickled weird fish. The texture.

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And I suppose pickles and capers. I'm kind of with you as the hell

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I'm kind of with you as the hell goes.

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For your food heaven I'm going to make you harissa baked seabass.

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I'll spread fillets of seabass with harissa paste and roast in the

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oven and then serve with baby potatoes,

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roasted with tomatoes and

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But if you get hell, it's Swedish pickled fish with

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First I'll marinate herring fillets in a

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pickling liquid made of vinegar, peppercorns and mustard seeds.

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I'll make a sauce with butter, capers,

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dill and lemon and serve over the pickled herring and garnish

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You'll have to wait until the end of the show to

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And you at home will decide Greg's fate!

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The heaven and hell vote is open right now.

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Just head to the Saturday Kitchen website before

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He's getting nervous! I just don't know... Why are capers a thing? It's

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that hit of sharpness. Would anyone miss them if they were

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not here? That's my thing! But we still want you to

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call if you have a food You can also get in touch

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through social media My wife is Swedish, so we have to

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tread carefully when we talk about Swedish pickles and herrings.

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Oh, all right, sorry! I'm with you. You will love this.

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It's all good. So, we marinate the lamb with an

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shovey, capers, all of your favourites.

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Then we grill vegetables, and then we pickle some onions.

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That is what I will crack on with. I will do the marinade.

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It is a heavy marinade. With the lamb it is the anchovies, the

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olives. Snow It is heavy flavours? It's all about the Mediterranean

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flavours. It is all about Italy, Spain. The things we love.

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Every time I have gone to your restaurant, I have rolled out of it.

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You like to feed people and make people happy with your food. For me,

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the restaurants are like my home. All of my kitchens are open. I can

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see my customers. They are like guests in my home. It's the way to

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be. Is that what it is like in Spain? A

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big family affair with lots of food? Very simple. I am so lucky. I'm

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allowed to go to the kitchen with my mother! And tell me about this. I'm

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intrigued. You have written a few books on Spanish food. But the one

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you are writing is with the help of your mother. So she's allowing you

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into the kitsch and giving you some of her recipes. She's been doing

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this for a time. But this time I finished a book about Catalonia. You

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will have to prove order it. Maybe will give you one if you are good

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today with me! Very kind of you. I'm writing about Extramadura which is

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where I'm coming from. So you are going home with this one.

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Give me a recap with the sauce. We have olives, anchovies, cape e

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chillies. Lovely.

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So, one thing. Use your hands to do this. Food is love. Your hands...

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You have to get involved. A gentle massage on a Saturday

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morning. As long as they've been washed! Of course. My hands are very

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well washed. You are marinating the lamb. How

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long for? 24 hours. There is pickled onions with this.

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Is that your own take or is it Spanish? It is not really Spanish at

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all. OK, great! Well, I have been in

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Britain for the last 18 years. I feel it is my home. And it is. Yes!

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Anyway. We put it like that 24 hours in the fridge. But as we are on live

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TV. We cannot do that. And we have a lovely right-wing here marinated. My

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friend, gorgeous Michaela was doing this for me.

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She knows what she's doing! She knows very well indeed.

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We wouldn't be here without Michaela! Everyone loves Michaela.

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All the team is amazing. She hates being on camera. She's my

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life safer. She is everyone's life saver. So, we

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are making a pickling liquid. We have two vinegars. You you have a

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raspberry and sherry vinegar? Yes. What is life without sherry for me?

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What would it be like for you? Well, every day with my mum in Andalucia,

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fried fish, a glass of sherry, sitting outside with her, listening

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to all the history she has. Nothing better than that.

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That's the dream. Sitting outside with Jose's mother!

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And doing the book with her! Have you worked out the contracts and has

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she gone to your agents! Not yet! So now we have garlic.

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So you are roasting up the aubergine and the peppers. No lemon? No.

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So it is a roast veg salad. You can do it very easily like that.

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You are shocking the onions, you are not pickling them for a long time.

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No. No. It smells wonderful. It smells like

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summer. Someone is lucky enough to be up on

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the rooftop to cook later. It will be a perfect British afternoon, and

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it will have rained! Of course! Are you putting the vegetables whole?

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You are not chopping them? That is how Jose rolls! Life is too

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complicated. That is so lazy! It is not lazy, it

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is clever! And of course this barbecue would also be great on the

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barbecue but I'm glad we are doing it down here! And now the roasted

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vegetables. Look at that That's a proud Spanish man. It's finger food!

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That is how we are suggesting to eat it later.

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Give us a ring if you would like to ask a question.

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But we still want you to call if you have a food

:10:29.:10:30.

You can also get in touch through social media

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Less talk, more cook! Yes, way, Jose! We are breaking the skin off

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the aubergine here. We have almost all of the garlic

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there. How long do you roast the aubergines

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to get them to that stage? 20 minutes. It will be perfect.

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And they with are putting this in the oven for 20 minutes. And then

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rest for 10 minutes. Michaela is looking to me to say I am right.

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How would we get through the show otherwise in! What I like about the

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vegetables is that it is chunky, it is real food. It is all proper food.

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Lovely. And for the dressing you are using

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the garlic? Garlic and lemon. I heard someone does not like vinegar.

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You are getting hammered today! He doesn't like vinegar? It is just the

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pickled thing, isn't it? I'm sure you wouldn't have fish without

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vinegar?! So, we have the lamb resting there.

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Yes the vegetables being peeled here.

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I'm excited about about this. I'm ready to change my opinion.

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You are the man to do it. When we were talking about how to do

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the vegetables, you said just to use your hands.

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Can you Maginn my mum using a knife?! No. When you come to my

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place, you use the knife. She gives you a slap.

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So you have peppers, a bit of garlic. The lamb is looking good.

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It is resting. Can you help me take out the pips.

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OK. I'll take out the pips from the pepper.

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This is great for friends at home. This is something unique. Lewis

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Hamilton is just great. And summer food. It feels like

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summer food. So we will start to plate up. Looking good with our

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lovely lamb. -- -- it is looking good.

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If you can't get the rack, you can get a whole leg.

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And do it the same way. Jose, with the rack of lamb, do you

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keep the fat on it or take it off? Susie, the fat is the trick. It is

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the flavours. That's it, the fat is the flavours.

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Right, we are good to go. Now, plating.

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Now, Jose, what I love about the collection of books you have

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written, you have gone Basque, but you are dockmenting these regions of

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Spain. I always say that Spain is 17 countries in one. There is so much

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going on there. Now, lemon Joyce and olive oil. Lots

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of olive oil. My mum forgets she is using olive oil. -- Now, lemon juice

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and olive oil. And this is what I love about the

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way this is presented. It is family style it is all about getting it out

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there. And you could serve this straight to

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the dinner table, forgetting about the chopping board! Oh, yeah. Just

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do it. I love the flavours of this, the

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roasting process makes a difference. It adds to the smokiness.

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That looks nice to me, my friend. We have the pickled onions and the

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beautifully cooked lamb. So, tell me about the dish? We have marinated

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rack of lamb with roast vegetables, pickled onion and... I think it is

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enough... And the fat and the flavours from the marinade. That is

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what I say, yummy! Oh, my goodness. This looks wonderful.

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You can't deny that looks good. It looks delicious.

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We will put it in the centre and grab a spoon. Help yourselves.

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It does look amazing. Perfect for 10am. It is a full Spanish

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breakfast. Susie you have wine? Yes I have gone classic, it is the

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Finest Vina del Cura Rioja Reserva, 2012 and it is a fantastic wine for

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the money. You could go sort of white or rose with this dish.

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Although it is lamb it is summery it really suited a lovely red wine and

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classic rioja and lamb. Spanish wine, value for money, amazing. It

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is 2012, so it has been aged for five years and it is less than ?7.

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It is phenomenal value for money. And you have you have the oak and if

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you have a match that works so well. Greg what do you think? Yes, great.

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Pickles and all? It is fine when it is all together. If you have a just

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a rogue caper, you know about it. Nothing worse than a rogue caper.

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Good win match? Stunning, with the onions, it goes well. The onions are

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an unusual element to the dish. Glynn you have some barbecues things

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happening. We are going to grill a pork chop on the barbecue with a

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chutney. And remember you can call in. Please call by 11 o'clock. Or

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you can tweet us or visit the web-site to vote for heaven or hell.

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J He's touring around

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Sardinia and is in a I'm going to see one of my favourite

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Italian cheeses made and the best is produced by shepherds in the hills.

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That is pecorino and when it comes to shearing, the farmers help each

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other. It is as if I'm stepping back in time, but it is like that a lot

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in Sardinia. But not here. He is heating the sheep's milk and putting

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in rennet. It doesn't take long for the milk to set and form curds. I

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was brought up on a farm, but they gave up using these clippers in

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about 1958. I can remember a chap on the farm called Charlie, who my

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eldest brother was being naughty and he pinched him so hard that it

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pinched through his shorts, because his hands were so strong from

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working the clippers. Just thinking this is a basic how to

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make cheese lesson. I have been in big factories with hairnets and

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white coats and I know which cheese I would prefer to eat. I love this,

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it is a stirred with a branch. Cuts up the curds perfectly. I have said

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this before, but I'm always mesmerised by people doing things

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with their hands with expertise. I would watch him forever. It is so

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relaxing. There is nothing new in cheese making, it goes back to

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10,000 years ago when sheep and goats were first domesticated. There

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is even cave paintings of cheese making. What he was saying is he

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loves make being cheese and he has been doing it all his life and loves

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being in contact with his animals. In Britain, most cheese making the

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whey is fed to pigs. This is the ricotta, which means re-cooked.

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Fresh ricotta you have to eat within 24 hours. Also he is so scrupulous

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in his cleanliness in making the cheese, everything is kept perfectly

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clean. He totally understands what he is doing of course. After half an

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hour, he thinks the ricotta is ready. This is a first for me, we

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have all had ricotta, but I bet very few have had the chance to have it

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not 24 hours old, but 24 seconds old! I don't know how to describe

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it, it is like the best rice pudding you have tasted. It is creamy and

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delicate and doesn't taste like cheese, but like a lovely pudding

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really. That is how they do it. It is the real thing and I'm really

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pleased to have been there. Now I want to cook with the pecorino back

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at home and I'm going to make a spaghetti carbonara. And you need a

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good chunk of pancetta. That is very light bacon, the difference is it is

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cured for longer and it is salted and hung up in drying sheds for

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longer than bacon. It is essential in a lot of Italian dishes and gives

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that meaty, salty flavour. Chop it into chunks or lardons, or little

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cubes. One of the things the I picked up in Italy, a tip that gives

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me great pleasure is how to open pasta. Don't mess around with the

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paper or a knife - just go like that! Macho stuff! There is loads of

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stories as to where carbonara comes from, one I like is from the Second

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World War and the GIs were in Rome and they had loads of bacon and

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eggs, so the Italians acquired them in a legal or illegal way and came

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up with this dish of bacon, eggs and pasta. The pancetta I put in three

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cloves of garlic and the spaghetti goes. Often they use the cooking

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water of the pasta to make a bit of sauce. That is perfect. Another

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strong contender for the origins of the dish goes back in time to days

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of charcoal burners who worked outside the walls of Rome. It is

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said they would cook bacon, eggs and cheese on their shovels. Hence

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carbonara. This is nearly as popular as spaghetti bolognaise, but it is

:24:24.:24:28.

more typical, because it takes no time too make. This Italian chef

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said to me, never used Parmesan or cream in this. I was embarrassed,

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because I was used to using both. I said what about pecorino? Oh yes, he

:24:43.:24:45.

said, but never cream! That pecorino carbonara looked

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amazing and I'm going to show you a dish using the whey

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he talked about - Ricotta! And Greg, you're a cheese

:24:57.:24:59.

lover aren't you? A huge cheese lover. That will be my

:25:00.:25:08.

down fall. That is how I will go. We might help it along. We are going to

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use ricotta to make a lemon ricotta tart. My mum likes the lighter

:25:19.:25:29.

deserts. We are going to make up a pastry and we are going to make a

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filling with ricotta and eggs. The richness of the yokes and the lights

:25:37.:25:43.

of the whites. I love cooking, but I get overwhelmed by all the stuff.

:25:44.:25:53.

You're making pastry, I go urgh! This recipe is reliable and you can

:25:54.:26:05.

make it in a processor. It does not crack on you. It is reliable. You

:26:06.:26:11.

need a reliable pastry in your life. I've always said that. I have never

:26:12.:26:16.

eaten anything on telly and I was worried you have to lie. But I have

:26:17.:26:21.

to confirm that lamb was incredible and also so was the wine! Greg asked

:26:22.:26:26.

for wine during the break. He is off to a great start. Jose you approve

:26:27.:26:33.

that dish? You can't sit there telling lies when it was delicious.

:26:34.:26:41.

Some people must lie. They must. They go urgh! Yes, you don't want to

:26:42.:26:48.

upset anybody, but honesty is the best policy. You have a new kid... I

:26:49.:26:57.

mean you have a new kid, she is here this morning! Daddy. You have a

:26:58.:27:03.

brand-new kid's novel out. Yes. How is it going? It is called Kid Normal

:27:04.:27:16.

and I wrote it with Chris Smith, the news man on my show. We have been

:27:17.:27:21.

mates for years and we wanted to write something together and we

:27:22.:27:24.

thought we would do the sort of stuff we come up with on the show is

:27:25.:27:30.

silly with silly characters and create little words, we thought do a

:27:31.:27:38.

stoory for kids. It is an inspirational story. It is called

:27:39.:27:46.

Kid Normal and it about a kid who keeps moving house and schools and

:27:47.:27:50.

at the last minute they're trying to find a school and the school they

:27:51.:27:56.

send him to is a school for young superheroes. But he doesn't have any

:27:57.:28:02.

powers and by the time they realise he has no power, it is too late, he

:28:03.:28:08.

knows too much about the school. It is a very silly story. Very funny

:28:09.:28:13.

hopefully. Is it inspired by real events? Yes the main character is a

:28:14.:28:19.

bit of me and Chris. I moved around a lot when I was a kid and my

:28:20.:28:25.

parents were teachers and they moved around and it taps into that feeling

:28:26.:28:30.

of displacement and feeling that you don't belong somewhere and that sort

:28:31.:28:34.

of stress you have when you go to a new place, whether a new job or

:28:35.:28:40.

school, you're going, even's so amazing, I remember feeling that,

:28:41.:28:45.

looking at the since formers, going I will never be that big. I still

:28:46.:28:50.

feel like that sometimes. The first day in a new job, you think, how

:28:51.:28:58.

will I ever beat James Martin. The question I ask myself each day. It

:28:59.:29:05.

is always hard. Hello, I'm James Martin. It is that feeling of you

:29:06.:29:11.

don't belong and you think you need to have a thing. Kids at school, you

:29:12.:29:19.

think that person's amazing at maths or football. That is what it is

:29:20.:29:24.

about, celebrating people being different and if you feel like

:29:25.:29:29.

you're that child at school not to worry. Your thing this somewhere. So

:29:30.:29:35.

that is, I don't want to give a spoiler alert, the fact he doesn't

:29:36.:29:43.

have any soup powers make -- super powers makes him the best one. How

:29:44.:29:48.

did you write it together, does one write one chapter? We did most of it

:29:49.:29:55.

together. So we would sit together one on the lap top and pass it over.

:29:56.:30:01.

And say, shall we do some tappy, tappy. We would just make each other

:30:02.:30:08.

laugh. Almost like a writing a comedy sketch. We have never written

:30:09.:30:13.

a book before, so we didn't think of the normally it is an author, it is

:30:14.:30:18.

a solo project and you're tortured and this is my story. We had so much

:30:19.:30:23.

fun writing it. Hopefully people will enjoy it.

:30:24.:30:33.

Schistose It was really nice to have an instant audience Reich that. Is

:30:34.:30:42.

this good? ?" No", OK. Let's not put it on the moon.

:30:43.:30:50.

He brought you back down. Yes. We loved reading as kids. And I have a

:30:51.:30:55.

young niece and nephew. They love reading. It's amazing when they tell

:30:56.:31:04.

me about things that they have read. My niece discovered 50 anied

:31:05.:31:13.

blighton. They were old in my time. So that is something really magical.

:31:14.:31:21.

That is encouraging them to do that -- Enid Blyton.

:31:22.:31:29.

So, hopefully, with this book, there will be different versions of Merv.

:31:30.:31:35.

And that will be great. So, now let's tale the tale of the

:31:36.:31:44.

Ricotta dish. So, Ricotta, lemon zest, recommend

:31:45.:31:49.

Yoon juice, and we are going to make it lovely with the egg whites, and

:31:50.:31:59.

the separation and this will add to it.

:32:00.:32:04.

Do you cook at all? I do. I will do something quick, though. But when I

:32:05.:32:09.

set my mind to it, I will take my time with it. I'm like my dad like

:32:10.:32:18.

that, when he does do something, at the does it really methodically.

:32:19.:32:23.

Tell me about your career. You literally went from university into

:32:24.:32:28.

radio DJ-ing, and you had been doing it before? I started when I was a

:32:29.:32:33.

kid. Listening to the radio. I loved that feeling. It's an intimate

:32:34.:32:38.

medium. A radio presenter is part of your routine. You go to school with

:32:39.:32:43.

them, you invite them into your kitchen. That sort of thing. I loved

:32:44.:32:48.

that. I did hospital radio when I was 13. I went to my local hospital,

:32:49.:32:55.

they had a radio station where I learned from there. And I tidied up

:32:56.:33:02.

and did the basics. And from there, I went to university and I did it

:33:03.:33:07.

there, and loved it more than my degree.

:33:08.:33:14.

But sorry, mum and dad. But they didn't waste money on the degree, it

:33:15.:33:25.

has come back to pay for it now! But you learn all of your mistakes

:33:26.:33:30.

there. You learn the bakes, how to put on a show, how to produce it.

:33:31.:33:37.

The basics. So from there I was spotted by Radio 1 and they put me

:33:38.:33:39.

on. And the rest is history.

:33:40.:33:44.

It's been ten years this year. I feel very lucky. It's the most fun

:33:45.:33:50.

job in the whole world. I was looking through your

:33:51.:33:55.

Instagram. You were creeping.

:33:56.:34:03.

You visited The Rock in Miami, Dwayne Johnson but not only did you

:34:04.:34:09.

visit him, you got a full head to toe spray tan before you met him.

:34:10.:34:17.

Why? I have been a fan of his since he was in wrestling. Now he has

:34:18.:34:21.

become one of the biggest film stars in the world. I was fascinated with

:34:22.:34:27.

that. I pitched it to the BBC arched I asked to do an iPlayer documentary

:34:28.:34:38.

about The Rock. We went to Miami. I had 20 minutes with him. It was for

:34:39.:34:44.

Baywatch. The film. I thought. I need to Miami myself a bit more. So

:34:45.:34:51.

I'm quite skinny, I'm quite pale and awkward. So, I thought I can sort

:34:52.:34:56.

one of those things out. I can get a spray tan. It went a little dark.

:34:57.:35:03.

True much. You know that episode of Friends, when Ross has had too many

:35:04.:35:06.

sprays? Yes. It was bleak.

:35:07.:35:12.

I was entertained by it! He liked it. He said "buddy! What are you

:35:13.:35:20.

doing?" . It was intense but he liked it.

:35:21.:35:24.

So, the tart has been in the oven until it is golden brown. 180

:35:25.:35:29.

degrees Celsius. It will puff up but then it sinks

:35:30.:35:34.

down a bit. Susie, what wine would you have to

:35:35.:35:40.

go with this? Well, to pick up on the lemon, a New Zealand Sauvignon

:35:41.:35:44.

Blanc but the sweeter style. There are a few about. They are lovely and

:35:45.:35:50.

zesty. You could go for Italian. And go for a bit of fizz and have a

:35:51.:36:00.

moscato d' Asti. That is lovely and refreshing.

:36:01.:36:05.

This is great. This is the kind of dessert I would pick.

:36:06.:36:13.

It is really nice. So, what am I making for Greg at the

:36:14.:36:17.

end of the show For your food heaven I'm going

:36:18.:36:17.

to make you harissa baked seabass. I'll spread fillets of seabass

:36:18.:36:24.

with harissa paste and roast in the oven and then serve

:36:25.:36:27.

with baby potatoes, roasted with tomatoes

:36:28.:36:28.

and But if you get hell,

:36:29.:36:29.

it's Swedish pickled fish with First I'll marinate

:36:30.:36:33.

herring fillets in a pickling liquid made of vinegar,

:36:34.:36:36.

peppercorns and mustard seeds. I'll make a sauce

:36:37.:36:38.

with butter, capers, dill and lemon and serve over

:36:39.:36:40.

the pickled herring and garnish You'll have to wait

:36:41.:36:43.

until the end of the show to And you at home will

:36:44.:36:46.

decide Greg's fate! The heaven and hell

:36:47.:36:50.

vote is open right now. Just head to the Saturday Kitchen

:36:51.:36:52.

kitchen website before It's time to catch up

:36:53.:36:54.

with the marvellous Mary Berry. She's been shopping

:36:55.:36:57.

at the farmers' market and rustles up some market salad

:36:58.:36:59.

tapas with her wares! Farmers' marks, like this one in

:37:00.:37:13.

Guildford are relatively new. Many of them were started up to help

:37:14.:37:18.

farmers after the foot and mouth outbreak in the late 19 the 90s. Now

:37:19.:37:23.

there are about 1,000 of them all over the country! What I find so

:37:24.:37:29.

exciting nowa days is the amount of specialty goods you can find in

:37:30.:37:32.

these markets. Hello! Good morning, madam. It's

:37:33.:37:39.

cold. Can I help you? I have salad planned. And I want to make good use

:37:40.:37:48.

of some of these olives. Do you have black olives? How should I keep

:37:49.:37:52.

them? Not in the fridge. The best place, is near the cooker, near a

:37:53.:37:57.

bottle of red wine! There is nothing like bringing a selection home. I

:37:58.:38:02.

think I have everything I need for my next recipe.

:38:03.:38:13.

So the first of my six market salads is celeriac resume lad. That is

:38:14.:38:19.

celeriac in a lovely creamy strong dressing.

:38:20.:38:28.

Start with the celeriac. I need to be taller -- remoulade.

:38:29.:38:34.

I'm using a slicer. This is inexpensive. They are under ?10. To

:38:35.:38:40.

go back to college, this was part of our equipment, a set of knives and a

:38:41.:38:45.

slicer like this. So, this is, I hate to say it, it is

:38:46.:38:52.

60 years old! You could do the celeriac on there but there is no

:38:53.:38:56.

guard and you could easily cut yourself. I keep that to admire and

:38:57.:39:05.

keep it as part of my history! Right! To stop it from discolouring,

:39:06.:39:12.

coat it in a little lemon juice and a little water.

:39:13.:39:18.

Now for a lovely creamy pi kr, ante dressing. I'm using six tablespoons

:39:19.:39:25.

of light bearnaise, a tablespoon of Dijon mustard, the juice of half a

:39:26.:39:32.

lemon and a dash of sugar and seasoning. When it's mixed, rinse

:39:33.:39:42.

off the excess and bring it all together.

:39:43.:39:51.

There you have it, celeriac remoulade. The classic lettuce to

:39:52.:39:57.

use is a cos lettuce. My dad would use them and he called it a London

:39:58.:40:01.

lettuce. Often plants change their names. My

:40:02.:40:07.

version of a salad is a matter of chopping the beautiful lettuce and

:40:08.:40:11.

making a simple dressing. For me, that is what makes the salad. In the

:40:12.:40:17.

bowl I add six tablespoonfuls of mayonnaise. A tip: See how I put the

:40:18.:40:23.

blobs like that. If you put the blobs so you can count them, as at

:40:24.:40:30.

home, the dog wants to be let out, the phone rings and you can never

:40:31.:40:35.

remember how many spoons you have put in! So, I have two in, three,

:40:36.:40:44.

four... Add one-and-a-half tablespoons of Dijon mustard. Then a

:40:45.:40:49.

dash of Worcester sauce to give it a pep. And seasoning, add grated

:40:50.:40:57.

parmesan, and crushed garlic. If the mixture is a bit thick, just

:40:58.:41:04.

add a little water to thin it out. So that's looking good.

:41:05.:41:12.

I'll just toss it, to make sure it is really well coated. And finish

:41:13.:41:21.

with shaved parmesan and crispy golden croutons. I've made my Caesar

:41:22.:41:28.

salad without any meat, you could add chicken, you could add avocado,

:41:29.:41:34.

whatever you like. Another idea to make the most of the market veg is

:41:35.:41:41.

to spruce up marinated artichokes and red peppers with fresh basil and

:41:42.:41:47.

a little balsamic vinegar. Very colourful and lovely with the flecks

:41:48.:41:53.

of green. And to use the olives, how about my version of a Greek salad?

:41:54.:42:04.

Just add feta cheese, and a few sun dried tomatoes, finish with a little

:42:05.:42:08.

olive oil and salt and pepper. That's it. A lovely mixture. Then I

:42:09.:42:14.

have carrot. If it is coarsely grated it is delicious. But I like

:42:15.:42:18.

to add lemon juice and poppy seed. That's what I have done there. All

:42:19.:42:24.

simple. A little pepper and salt and as cheap as cheap. Very effective!

:42:25.:42:33.

Lastly, a tasty bean salad. Drain a tin of mixed beans, add a finally

:42:34.:42:39.

chopped onion, diced celery and a little tomato.

:42:40.:42:58.

Give it a good stir with the dressing and that's my market salad.

:42:59.:43:09.

So a light lunch with a bit of everything!

:43:10.:43:13.

Here we are on our fabulous rooftop and it's on with

:43:14.:43:17.

We are here with the birds and the bees, three plains and a barbecue.

:43:18.:43:32.

You can't go wrong. So, we have brined the pork with 10%

:43:33.:43:42.

of salt with a litre of water. The textures of the meat changes. In the

:43:43.:43:49.

brine I have star anise, salt, stem ginger and fennel seeds, that has

:43:50.:43:56.

been added to the water and the salt and put in the pork into the fridge

:43:57.:44:02.

for six hours. We have a Black Roddish, and a breakfasted aish that

:44:03.:44:08.

will give a pepperiness to the pork. And the seasoning of the blatjang.

:44:09.:44:15.

Tell me about that. I am intrigued. It is more of a chutney? It is.

:44:16.:44:25.

So if I point this to you it is sugar, vinegar, apricots, sultana,

:44:26.:44:29.

mustard seeds and black seeds. We blend them together and put it into

:44:30.:44:37.

a pan and reduce it to the density of the sugar thickens the chutney.

:44:38.:44:43.

So it finish it off we add chilli, diced apricots and coriander.

:44:44.:44:49.

It is very tight up here! It is a little tight.

:44:50.:44:56.

Shall I do anything? You are grand! Do you brine your chops, getting?

:44:57.:45:03.

Sometimes. Sometimes I get others to do it for me! Fair enough. Moving

:45:04.:45:09.

on. Do you barbecue? I do enjoy a barbecue. It is great but there are

:45:10.:45:13.

own about four days a year when you can do it.

:45:14.:45:19.

And it is glorious here. But we all have our factor 50 on.

:45:20.:45:26.

We don't need fake tan. So this is a gas powered barbecue.

:45:27.:45:32.

Do you get a better cook? I prefer to cook over the coals as it gives a

:45:33.:45:42.

better flavour. When the coals are white, you can add and refeed. There

:45:43.:45:47.

is nothing worse when you cook into the sausage and it is burnt on the

:45:48.:45:52.

outside and raw on the inside. It defies all science. It is so

:45:53.:45:54.

black! Now some apricots to go into the

:45:55.:46:10.

blatjang. I have been working on a programme with the Queen of Irish

:46:11.:46:17.

cookery. Rachel Alan? Yes, we have been trying to find the best amateur

:46:18.:46:22.

cooks. He is waving a knife at me. This is where it happens. I blocked

:46:23.:46:30.

it all out. The programme is called My Kitchen Rules. Don't worry, I

:46:31.:46:36.

don't bite. I just stab. It is out in August. That is a huge show, in

:46:37.:46:44.

Australia it is massive. It is on for eight weeks. That is torture for

:46:45.:46:48.

anybody to watch me for eight weeks. We had a great time filming it and

:46:49.:46:54.

we found some great food and this blatjang, one of the guys cooked

:46:55.:46:58.

this and it was really tasty and I have got the recipe and developed

:46:59.:47:07.

it. So you nicked his recipe? Her recipe. You wept around Australia --

:47:08.:47:14.

You went around Australia. No it is taken from Australia, we filmed in

:47:15.:47:25.

Warrington. It is more erty. Your celebrating the anniversary of

:47:26.:47:31.

Purnell's. Yes. Would you like to turn that over. We have got one

:47:32.:47:35.

cooking that is just... Looking lovely. A bit of flame action.

:47:36.:47:41.

You're celebrating the tenth year. You have had an interesting take on

:47:42.:47:47.

celebrations. What did you do? Pass me a small spoon. We thought shall

:47:48.:47:56.

we get a guest chef, I thought maybe I should cook. I have been there for

:47:57.:48:04.

ten years. So I decided to do sell expensive tickets and give to it

:48:05.:48:08.

charity, but I thought... A bit of fire. He is looking worried. I will

:48:09.:48:17.

leave you to it. I did a competition you sent a stamped addressed

:48:18.:48:26.

envelopes and 15 people got a golden ticket, with champagne, fire

:48:27.:48:32.

breathers, stilt walkers, a ticket and for nothing. You have become the

:48:33.:48:41.

willy Wonka of Birmingham? Yes. You were the yummy Brummy. I have more

:48:42.:48:53.

titles than royalty. We have our blatjang. It has a bit of life.

:48:54.:49:03.

Greg, you're poised with the tongs. I almost said thongs. That is

:49:04.:49:07.

another thing. You have seasoned this? Yes a bit of oil and black

:49:08.:49:15.

pepper. We are going to... Carve the pork. If you also want to talk about

:49:16.:49:21.

heaven and hell, Greg will be facing that, if you haven't voted yet, head

:49:22.:49:29.

to the web-site to see whether he gets pickled herring or sea bass.

:49:30.:49:34.

Guys, are you looking forward to this dish? Yes, we can't wait for

:49:35.:49:45.

Willy Wonka's blatjang. There is no excuse you should have these, you

:49:46.:49:51.

can first double the price at the restaurant and you look amazing. Are

:49:52.:49:59.

they your radish tweezers? Yes. You're so dainty with them. For a

:50:00.:50:06.

big hairy man I am. Basically, dressing, so black radish will give

:50:07.:50:13.

it the pepperiness and the juiciness of the the mooli. And you have the

:50:14.:50:20.

oil. Some marjoram oil that goes well with pork. This is not like the

:50:21.:50:28.

pork chops that mammy would make. What is the marjoram. Have a taste

:50:29.:50:36.

on your finger. Like liquid grass? Liquid grass. That is what Glynn was

:50:37.:50:43.

going for. With the liquid grass and the pork. Not saying it is a bad

:50:44.:50:51.

thing. It is summer on a plate. I thought you were going to try and

:50:52.:50:56.

put the watercress on with your tongs. I do you have watercress

:50:57.:51:04.

tweezers? No, I will go manual. Does it help that we are all crowding

:51:05.:51:09.

around you? It is attention and I seem to love that. We have got... It

:51:10.:51:16.

looks stunning. The pork. Are you happy with that. Do you want another

:51:17.:51:21.

tweezer? Do you want another plaster? What have you cooked? Roast

:51:22.:51:33.

pork chop with South Africa chutney with a salad of radishes and

:51:34.:51:38.

watercress. We are going to take this down stairs. You have a wine

:51:39.:51:48.

for us. Yes we are going to get into the wine. It is a Vouvray. It is the

:51:49.:51:59.

Domaine du Vieux Vauvert Vouvray from the Loire valley in France. It

:52:00.:52:08.

is quite apply. Here we go and we have some sweetness there. Again

:52:09.:52:13.

with that blatjang. Hello! Look at that. The smell is amazing. This

:52:14.:52:24.

this Domaine du Vieux Vauvert Vouvray from France made from Chenin

:52:25.:52:34.

Blanc. You have the blatjang that is sweet and we have some sweetness. I

:52:35.:52:39.

don't want to be first. You're the guest. It looks great. The weather

:52:40.:52:49.

is good up there. We have a new tan. With the spray? I feel like my eyes

:52:50.:52:56.

have to adjust coming back in. Greg, what do you think? Very good. Nice

:52:57.:53:02.

and sweet that. To go with the charred meat. You like that? Look at

:53:03.:53:14.

these chops, my mum used to cook chops until they were like boot

:53:15.:53:18.

leather, because people overcook pork. They think it can't be pink.

:53:19.:53:25.

It is slightly pink, it has to be rested and that is important. Six

:53:26.:53:34.

hours you... Marinated six hours and dried it off and cooked it about 12

:53:35.:53:39.

minutes. The fat, you need that reduced down. A bit of

:53:40.:53:52.

caramelisation. No fat no, flavour. Still Nigella is making crunchy

:53:53.:54:03.

chicken cutlets and it is almost omelette time and can Jose or Glynn

:54:04.:54:09.

turn the tables and break the current record? The puns. Can they

:54:10.:54:16.

make waves or will they get in a spin? And will Greg his food heaven

:54:17.:54:25.

or food hell with sea bass or hell with pickled herring.

:54:26.:54:39.

There still a chance for you to vote on the website and we'll find out

:54:40.:54:43.

It's now time for a tasty recipe from the hairy bike

:54:44.:54:46.

They're showing us a delicious scallop dish with

:54:47.:54:49.

We are going to show you how simple it is so sear a scallop. They're so

:54:50.:55:08.

easy, there is no gristle or fat and scallops are hours. They go well

:55:09.:55:16.

with a lot of things, with cauliflower cheese, but we are

:55:17.:55:19.

pairing it with bacon and black pudding. Served up on a cloud of

:55:20.:55:29.

fluffy mashed potato and greens. We have some potatoes that are

:55:30.:55:37.

poaching. With mashed potato, you should poach the potatoes rather

:55:38.:55:42.

than boil them. Kale it lovely and very good for you, high in iron and

:55:43.:55:48.

vitamin C. We are going to take the main tough bit out and this what is

:55:49.:55:54.

we are interested in, the leaves. Chop the curly kale and dice a small

:55:55.:56:03.

onion and sweat in olive oil. Can I put the kale in? Yes. We are going

:56:04.:56:10.

to fry it down on top of the onions. Pop that in and it will cook

:56:11.:56:16.

quickly. Because you're cooking it in the onions and oil, it keep the

:56:17.:56:28.

wonderful green colour. Pop the potatoes back in to dry. They dry

:56:29.:56:35.

out quickly. That is what you want, that potato will produce lovely

:56:36.:56:41.

fluffy mash. We are going to pass the potatoes through a ricer. You

:56:42.:56:47.

could put your beaters on the food mixture. So it is lovely and creamy.

:56:48.:56:52.

We are going to melt some butter and cream and don't be shy! Let's start

:56:53.:57:08.

to add the cream and the butter. This is luxury. Put in the kale and

:57:09.:57:14.

onions. Make sure you distribute all the kale and onion through your

:57:15.:57:22.

mash. Dave will add a bit of pepper. Oh! That is good. You would want

:57:23.:57:32.

nothing better. This keeps warm in the onion while we make our bacon,

:57:33.:57:39.

black pudding and scallops. Don't skimp on your streaky, it is an

:57:40.:57:43.

important part of the dish. It needs to be crispy. So don't overcrowd the

:57:44.:57:51.

pan and we are going to, we want to save all the lovely fat. This is

:57:52.:57:58.

black pudding. It comes in many forms, you have square and ones that

:57:59.:58:05.

are like a knotted muscle. But this is good black pudding and I'm going

:58:06.:58:10.

to pop it in the oven to keep warm with the bacon. Now for the star of

:58:11.:58:17.

the show. Our king scallops from Devon. This one's easy, because it's

:58:18.:58:25.

opened. If it is not opened, there is a little black dot that keeps

:58:26.:58:29.

that shell closed and you work your way around the side like that. The

:58:30.:58:34.

flat bit of the shell... All you do... Is just... Cut the scallop

:58:35.:58:42.

away from that part of the shell. And push this down like that. And

:58:43.:58:49.

then just under neath just ease it off. Then turn it the other way up

:58:50.:58:57.

and just pick away that membrane from that lovely piece of meat. That

:58:58.:59:02.

is just a nugget of pure high grade sea food. It is great and if you

:59:03.:59:08.

don't want to do that, you can buy them ready don. Don't be frightened

:59:09.:59:15.

of them. Because they're harvested from our own waters and they're

:59:16.:59:24.

brill wrant. Now for the sauce. We are deglazing the juices with a drop

:59:25.:59:30.

of Marsala, which is a Spanish fortified wine. Dry and season the

:59:31.:59:35.

scallops with some salt and pepper and a drizzle of olive oil. You need

:59:36.:59:44.

to have that griddle banging hot. You want the scallops to almost jump

:59:45.:59:53.

off. Yes. The most important thing is not to to move them. You will see

:59:54.:00:02.

they come away easy. The scallop will tell you when you're ready.

:00:03.:00:06.

People think it is stuck. It is just not ready. They're not far enough.

:00:07.:00:12.

They're brilliant. Should I get the rest of the players out of the oven?

:00:13.:00:16.

Yes and start the build. The black pudding... This is the

:00:17.:00:34.

masala, the chicken stock and the rest of the juice. So you can have

:00:35.:00:41.

gravy with your fish! Scallops don't have to be a namby-pamby starter.

:00:42.:00:48.

That is a robust dish. It's meet and two veg and we even have gravy.

:00:49.:00:54.

I know you are not supposed to talk with your mouthful but if there is

:00:55.:00:58.

one dinner to cook for your family, cook this one. It's fab.

:00:59.:01:05.

That is such a fitting dish for the products of our island race. Too

:01:06.:01:08.

Greg's heaven and hell vote is now closed.

:01:09.:01:13.

We'll reveal which one is will be at the end of the show.

:01:14.:01:16.

First up it is JJ from London. What calls from our viewers.

:01:17.:01:21.

First up it is JJ from London. What is your question? I am looking for

:01:22.:01:26.

something more interesting to do with minced beef, that is not

:01:27.:01:31.

spaghetti, meatballs, that sort of thing.

:01:32.:01:40.

Jose? Meatballs?! . Snipe put in the meat lots of garlic, thymme,

:01:41.:01:46.

breadcrumbs and egg. And then the sauce with tomato

:01:47.:01:53.

sauce. Make the tomato sauce with lemon zest and orange juice. That is

:01:54.:01:57.

a winner. Susie, what would you put with that?

:01:58.:02:04.

That is lovely with the zestiness it is an everyday dish, so probably

:02:05.:02:12.

something like a nice central Spanish, inexpensive, so a Garnacha.

:02:13.:02:18.

Not expensive, easy drinking, not oaky but fruity.

:02:19.:02:23.

Lovely. Are you happy with that, JJ? I love the orange and the tomato.

:02:24.:02:32.

Fantastic. Greg, you have a tweet for us? Simon has stewing lamb. What

:02:33.:02:39.

is the best way to spice it up for a family of four, the lamb, that is!

:02:40.:02:45.

Straight off the bat! So, how do you spice up the stewing lamb! So,

:02:46.:02:49.

obviously you take them out for a drink first! No, for stewing lamb,

:02:50.:03:01.

for me, asa had been Ute. Moroccan spices and use some of Jose's

:03:02.:03:06.

aubergines and finished with couscous. I think that would be

:03:07.:03:08.

fantastic. Susie, any wines? I would go on an

:03:09.:03:20.

Italian theme with Valpollicella. And something with a dried quality,

:03:21.:03:34.

you might add a few dates, imagine. Yes.

:03:35.:03:40.

So something fruity. There is another one, this is Simon

:03:41.:03:47.

who says he has a whole chicken! What to do with that Use apples and

:03:48.:03:55.

peaches in season and lots of cava, today to the chicken and cook it for

:03:56.:04:02.

however heavy it is and you will be in heaven.

:04:03.:04:06.

And to the calls and we have Liz from Dundee.

:04:07.:04:11.

What is your question? I have lamb. I would like something different to

:04:12.:04:19.

do with it, the, it is lamb livers, I would like something different to

:04:20.:04:25.

do with it. I would get yourself down to the doctor's! No, cut it

:04:26.:04:31.

nice and thin. Marinate it with lime. And grilled leeks, barlotti

:04:32.:04:38.

beans, anchovies, and a herbed breadcrumb to bring it all together.

:04:39.:04:43.

That's what I would do. Susie, a wine to go with that? Liver

:04:44.:04:49.

is so savoury, it takes a while to get your jokes. I heard it drop!

:04:50.:04:57.

Lamb is savoury so, matching it with savoury pepperiness, so I would go

:04:58.:05:07.

with a northern Rome wine, a red, something like a Hermitage.

:05:08.:05:13.

Time now for one of our foodie films.

:05:14.:05:15.

It was announced last week that North Sea cod stocks have

:05:16.:05:18.

finally been labelled as sustainable for the first time in to 20 years.

:05:19.:05:21.

So we sent our cameras to Peterhead to find out

:05:22.:05:24.

what this news means for

:05:25.:05:25.

We've seen the dark day, these are the bright days. Every stock in the

:05:26.:05:43.

North Sea is recovering. Cod was the last to recover. We can go about our

:05:44.:05:48.

lives like we did in the '70s and the '80s. There is new entheme and

:05:49.:05:54.

new vessels. There are ports like Peterhead will thrive on the back of

:05:55.:05:58.

that investment. And enthusiasm. They look towards a bright, new

:05:59.:06:04.

future. I think it will be good for

:06:05.:06:08.

Peterhead. The quality of cod here is second to non. There is so much

:06:09.:06:13.

fish in the sea now because of the sustainability of the cod. They are

:06:14.:06:17.

catching the fish so quick. Two to three days old. Some of them four,

:06:18.:06:23.

five days. So the quality at the end is up to six days shelf life. So a

:06:24.:06:29.

lot of people are coming in for the cod. That is for sure. It's been an

:06:30.:06:36.

historical change. Changing the mood of the fisherman. And there's a

:06:37.:06:41.

wonderful farming attitude towards the rich fishery that we have out

:06:42.:06:45.

here. It's a massive story and it promise oats a wonderful industry.

:06:46.:06:51.

This has been fitted by the government. That monitors what we

:06:52.:06:55.

are catching and discarding so that we comply with the landing

:06:56.:07:00.

obligations. It is recorded on a hard drive and we review the footage

:07:01.:07:06.

and that is checked and we comply with all of the regulations. It is

:07:07.:07:10.

not a law, we have a choice. We are granted with an extra cod quota for

:07:11.:07:17.

doing so. MSC earth fiction is the gold

:07:18.:07:21.

standard for sustainability. For the last seven years we have tried hard

:07:22.:07:25.

to achieve the gold mark. So when the consumers in the UK eat North

:07:26.:07:29.

Sea cod, they can eat it with confidence.

:07:30.:07:33.

We have a great emphasis on sustainability it is great.

:07:34.:07:39.

It made a fantastic difference, the hard work that the fishermen have

:07:40.:07:42.

done. Now it is up to us to bring it forward and sell it in the markets.

:07:43.:07:48.

If you walked into the Peterhead market in 2007, there was an air of

:07:49.:07:56.

dispondency. A lack of unfuture. No young men. You walk in here today,

:07:57.:08:03.

there is vibrancy, investment, there is the skipper's son with a smile on

:08:04.:08:08.

their faces and new men, young men in the industry. That is the

:08:09.:08:14.

difference between now to what it was back in 2006 when there was less

:08:15.:08:17.

was back in 2006 when there was less cod stock.

:08:18.:08:20.

I know! It was asking for it! It is great news. It shows that work that

:08:21.:08:31.

it has paid off. Does it affect you in the restaurants? Definitely. For

:08:32.:08:38.

Spanish cooking, with out cod, it was difficult. I had to take it off

:08:39.:08:44.

the menu. Now it is back. And then the other fish that were used over

:08:45.:08:49.

the years to substitute the cod, that can be resustained. It is

:08:50.:08:52.

wonderful to have it back on the menu.

:08:53.:08:54.

Jose, you're on 19.76 and Glynn you're

:08:55.:08:59.

You must use three eggs but feel free to use

:09:00.:09:05.

anything else from the ingredients in front of you to make them as

:09:06.:09:08.

The clocks stop when your omelette hits the plates.

:09:09.:09:11.

Let's put the clocks on the screen for everyone at home please.

:09:12.:09:14.

We are. I'm born ready. Born ready

:09:15.:09:17.

?!S Lots of butter. I like where this is going. Jose, come on! OK. We

:09:18.:09:40.

have a fried egg on one side and an on let on the other.

:09:41.:09:49.

Wait! You can't have that! That is very, very moist! What is that?! I

:09:50.:09:57.

don't even know where to start. I have something swimming in egg and I

:09:58.:10:01.

have scrambled egg here. If you reform it, it is an omelette.

:10:02.:10:07.

Deconstructed?! I don't know where to start.

:10:08.:10:11.

Not many places make it as moist as that one.

:10:12.:10:16.

It was a quick one. I I think we should drop it back in

:10:17.:10:20.

here. We have a finished omelette. And

:10:21.:10:27.

there you go. Try it now! No! No, I won't.

:10:28.:10:36.

This is far more cooked. That is scrambled egg.

:10:37.:10:41.

Jose, I can't that is not even an omelette. Glynn? Do you want to know

:10:42.:10:49.

your time? It is not faster than 18.69. And when was this picture

:10:50.:10:57.

taken? That was 1974. You were touring with ABBA at that

:10:58.:11:01.

stage?! Yes, I was. Do you think you beat your time? I

:11:02.:11:04.

don't think so. You didn't. So you are both going in

:11:05.:11:09.

the bin. But you have good faces. It was a

:11:10.:11:14.

good attempt. We tried hard.

:11:15.:11:15.

So will Greg get his food heaven, harissa baked seabass with baby

:11:16.:11:19.

Pickled herring with a caper butter sauce?

:11:20.:11:23.

We'll find out what you voted for

:11:24.:11:25.

after Nigella Lawson makes crunchy

:11:26.:11:26.

I come up with recipes in a number of ways. The inspiration is often

:11:27.:11:51.

inadvertent. Case in point, I was rereading a favourite book of mine:

:11:52.:11:56.

Home Cooking by Lawrie Do win. Much beloved. I came across this

:11:57.:12:02.

description of one of her dinner party regulars. It involves getting

:12:03.:12:08.

a chicken, getting it cut up, dipping each piece in mustard,

:12:09.:12:15.

flavoured with garlic, thyme and a pinch of cinnamon and rolled in bred

:12:16.:12:19.

chromes and put in the oven for two hours. I found the idea of the

:12:20.:12:25.

flavours together, really beguilling.

:12:26.:12:32.

My crunchy chicken cutlets is just an easy revolution and part of my

:12:33.:12:37.

repertoire. If you find me happily absorbed now

:12:38.:12:45.

here, bashing chicken breasts into elegants call yaps or cutlets.

:12:46.:12:50.

Before they get their crunchy coating I'm going to bathe them in

:12:51.:12:58.

Dijon mustard. Even though they get a brief dunking, the must as seems

:12:59.:13:05.

to tenderise them and give them picancy. On top of the mustard there

:13:06.:13:11.

is cinnamon. With a clove of garlic. Just mince it in. And finally, one

:13:12.:13:17.

egg to bring everything together and help it stick to the chicken

:13:18.:13:21.

breasts. I shall whisk these together.

:13:22.:13:33.

Now in for a brief dip go these beautiful... Look how thin... S call

:13:34.:13:43.

yaps. -- escalopes.

:13:44.:13:49.

I'm going to leave these lying happily here while I go and wash my

:13:50.:13:52.

hands. This really is as easy as one, two,

:13:53.:13:59.

three. We have had one, the bashing, two, the bathing, and three, the

:14:00.:14:13.

crunchy coating! And this crunchy coating comes courtesy of Corn

:14:14.:14:17.

Flakes. I love the crumb we get from these. Now I massage and coax the

:14:18.:14:21.

Corn Flakes into crumbs. I'm going to deepen the golden tan

:14:22.:14:45.

of the corn flake crumbs by adding some smoked pimento or paprika.

:14:46.:14:53.

iquancy, this adds a bit of heat. Always good. So one by one these

:14:54.:15:08.

bathing beauties go into the corn flake crumbs to get crunchily

:15:09.:15:15.

coated. I find it easiest to put each cutlet or escallop into the

:15:16.:15:22.

crumbs and then sprinkle or dust the top with more. And just carry on

:15:23.:15:26.

until they're thickly coated. These chicken escallops settle in

:15:27.:15:45.

their slightly fiery conflake coating. I will get on with my

:15:46.:15:56.

fennel, watercress and radish salad. First a bulb of fragrant fennel,

:15:57.:16:02.

sliced as thinly as possible. If you aren't as clumsy as I am you could

:16:03.:16:09.

use a mandolin, but I just don't trust myself with one. The same goes

:16:10.:16:15.

for the radishes. About four to six. And a couple of handful of

:16:16.:16:21.

watercress, before showering the fennel on top. A squeeze of lemon, a

:16:22.:16:34.

pinch of sea salt a trickle of extra Virgin olive oil and that's it.

:16:35.:16:40.

Right, I don't need much oil, because these are so thin, I don't

:16:41.:16:42.

need much time. I'm ready to flip. And the outside

:16:43.:17:01.

is so crunchy. And they're done! A small readjustment of my leaves...

:17:02.:17:27.

And it's crunch time! Right, time to find out whether Greg

:17:28.:17:41.

is getting his food heaven or food I'll spread fillets of sea

:17:42.:17:44.

bass with harissa paste and then serve with

:17:45.:17:52.

baby potatoes Or hell, Swedish pickled

:17:53.:17:54.

fish with a marinate herring fillets

:17:55.:18:04.

in a pickling liquid made of vinegar, peppercorns

:18:05.:18:15.

and mustard seeds. How do you think people at home

:18:16.:18:23.

voted? If I was them I would have voted for me to eat hell. Because it

:18:24.:18:30.

would be funnier. I don't want to, but I would rather see me not trying

:18:31.:18:35.

to gag on that fish. I was hoping for that for the hilarity of it. But

:18:36.:18:41.

we can reveal there is a clear winner and 60% against 40% and

:18:42.:18:49.

basically it is down to 60% wanting you to get heaven. Really? More fool

:18:50.:18:56.

them, because that's great. I wanted to see you with your hands on your

:18:57.:19:02.

nose. The viewers are so nice. We will crack on with our lovely sea

:19:03.:19:08.

bass. What is it about sea bass, the white fish element. You're thrilled

:19:09.:19:12.

the cod stocks are back? That is great news and it is important for

:19:13.:19:16.

the environment and for sustainable stocks. It is just a really clean

:19:17.:19:23.

sort of fresh dish and you don't feel like a big fat mess when you

:19:24.:19:28.

have eaten it. It light, but it is good for you. I'm not a health

:19:29.:19:35.

freak, but I like running and I like exercise. I don't tend to eat much

:19:36.:19:45.

really enormous dinners. And also the fresh veg. We have, I have

:19:46.:19:56.

rubbed it with harissa. I hate harissa. Harissa baked fish. We have

:19:57.:20:05.

roasted some baby potatoes, baby tomatoes and this will go into the

:20:06.:20:10.

oven to cook and the lads are making a salad. Just chopping some black

:20:11.:20:20.

olives and tomatoes and peppers and onion. And Susie is helping me. I'm

:20:21.:20:33.

break bread. A high octane job. Don't forget about the wine. It is

:20:34.:20:43.

lovely with bread. Know we have to do bread and butter. I like a piece

:20:44.:20:48.

of bread like that and plenty of butter. No wonder his omelette was

:20:49.:20:57.

such a mess. That is olive oil. You have a lovely dressing. Some roast

:20:58.:21:05.

peppers and garlic and sumac and cumin and emulsify that with olive

:21:06.:21:13.

oil and vinegar. Very nice. You need, you can use jarred peppers for

:21:14.:21:21.

this? Yes it is easy to roast them and the great way to get the skins

:21:22.:21:28.

off is to put them in a plastic bag. But you can do them in the oven.

:21:29.:21:33.

Jose, you have robbed my baking tray. I will need that. You're going

:21:34.:21:44.

to make some croutons. Olive oil. Yes, the salad is making use of

:21:45.:21:49.

still a bread and you rip it up and you get it golden and crunchy in the

:21:50.:21:54.

oven and it adds substance to the salad. You keep it in the oven for a

:21:55.:22:01.

few minutes. Until it goes golden. Do you follow the letter of a

:22:02.:22:07.

recipe? No you have to experiment. It is down to what you have in the

:22:08.:22:11.

kitchen. Do you stick to the recipe. ? If you miss something off the

:22:12.:22:19.

recipe in my kitchen you get battered! Sorry that is a joke. When

:22:20.:22:26.

you're cooking at home, I think like as I say, just go for it and cook

:22:27.:22:32.

from the heart. Absolutely. Cook with love. All about the love. The

:22:33.:22:38.

same way in business, like you're cooking for your family, it is the

:22:39.:22:43.

only way. The food, tastes better. This is not an expensive dish? No,

:22:44.:22:50.

your main purchase will be the fish and you can use cheaper fish. Cod

:22:51.:22:55.

would be lovely. White fish works well with that up the of spice. For

:22:56.:23:03.

fish to take spices, it is good to salt it first. Cover it in salt and

:23:04.:23:11.

wash it off and if you do it the day before, the fish will absorb the

:23:12.:23:17.

flavour. That is quite a lot of planning, I'm having fish tomorrow,

:23:18.:23:21.

so I will salt it tonight. You're right. So drive time is your show.

:23:22.:23:27.

This what is you have put your stamp on. One of the interesting aspects

:23:28.:23:32.

of this is your rage against the answering machine. Yes. Tell me

:23:33.:23:38.

about the process of that? Where people call up and rant about

:23:39.:23:43.

anything. Kit be something we have done -- it can be something we have

:23:44.:23:49.

done on the radio, a song they have had. What is the best one? We get a

:23:50.:23:58.

lot of people moaning about people hogging the middle lane on the

:23:59.:24:03.

motorway and... You're not indicating! One of my ones is if you

:24:04.:24:09.

go into a restaurant and say, can we have a table for two and they do,

:24:10.:24:15.

have you booked? Well, I would have said. I would have said. They look

:24:16.:24:22.

around at an empty restaurant and go, we can find you stwr. Little

:24:23.:24:30.

things. I'm sure you have some. In the supermarket and you are buying

:24:31.:24:36.

your washing up liquid or your conditioner and somebody has a pack

:24:37.:24:40.

of sausages and decided they don't want them and put them next to them.

:24:41.:24:44.

You don't want them, you take them back where they come from. Do you

:24:45.:24:50.

chase people around with packs of sausages? Yes. Or a string of them.

:24:51.:25:00.

It is like Punch and Judy. Someone had a sausage one last week, why are

:25:01.:25:07.

sausages, why don't they separate them. Some are and others are not. I

:25:08.:25:17.

don't know. Classically you link a sausage and it is an old fashioned

:25:18.:25:21.

thing. I like the fact they're together. The answer I would like to

:25:22.:25:28.

know. It is not because we are so lazy. We have to cook quickly. And

:25:29.:25:34.

you have the best microwave in the world at home? I don't. A 60 inch

:25:35.:25:43.

microwave. You can watch your dinner cooking. So our fish is in the oven,

:25:44.:25:51.

and the potatoes and the tomatoes. The lads are working on the salad

:25:52.:25:59.

with cucumbers and roast peppers and these croutons that are nice and

:26:00.:26:03.

golden, you're making something out of something you would have possibly

:26:04.:26:07.

thrown out. So it makes for a gorgeous salad. You have have had

:26:08.:26:12.

the olives. I feel I should do something. I feel like you're just

:26:13.:26:18.

cooking for me. You can make the salsa. There is a job. I think I can

:26:19.:26:26.

manage this. Now, you can go home feeling you were involved. It is so

:26:27.:26:34.

nice to be on the show, you just get fussed over, like being at home with

:26:35.:26:42.

mum. If Glynn was your mum. I would buy her a shaver. Does she not let

:26:43.:26:48.

you do the washing up. They are just the most... Brilliant people. She

:26:49.:26:56.

does look after you. Mum and dad are amazing, nothing is too much

:26:57.:26:59.

trouble. I think they're watching. Give her a wave. I think my Nan's

:27:00.:27:05.

watching as well. Does she love the show? Yes, she loves it. Good

:27:06.:27:12.

morning if you're watching. Serious browny points for that. She will be

:27:13.:27:16.

confused. Why are you on television. You have a wine to go with this? Yes

:27:17.:27:25.

I have got a Verdicchio dei Castelli di Jesi, Monte Schiavo. It is

:27:26.:27:31.

Italian. I think with a dish like this, you want something refreshing

:27:32.:27:41.

and vert tile. It is -- versatile. It is herbal and oaky and you want

:27:42.:27:52.

something refleshing. We have -- Refreshing. We have lemon in there

:27:53.:27:58.

and some salt. It is a lovely fresh hit to go over the fish. So mint

:27:59.:28:05.

salsa. All these big flavours. Fresh and nice and healthy. I will get you

:28:06.:28:15.

to try your heaven. You have chefs every where and wine. Thank you. We

:28:16.:28:22.

will do a passing of wine. Greg you try the fish. Was it your heaven? It

:28:23.:28:31.

looks delicious. Simple and tasty. What do you think of the wine? The

:28:32.:28:37.

wine is stunning. Are you a fan? A big fan. That is all for us today.

:28:38.:28:46.

Thank you to our guests. All the recipes from the show are on the

:28:47.:28:55.

web-site. Next week Matt Tebbutt is your host. See you soon. Cheers!

:28:56.:29:00.

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