Browse content similar to 29/07/2017. Check below for episodes and series from the same categories and more!
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I hope you're hungry as we've got some fantastic recipes | :00:00. | :00:08. | |
I'm Donal Skehan and this is Saturday Kitchen Live. | :00:09. | :00:33. | |
Joining me today, Jose Pizarro, Glynn Purnell, and Susie Barrie! | :00:34. | :00:37. | |
Good morning! Good morning. Good morning. | :00:38. | :00:50. | |
I'm making grilled rack of lamb, pickled red onions and escalivada. | :00:51. | :01:02. | |
And grilled vegetables. You have to sell the dish! I know but someone | :01:03. | :01:11. | |
here does not like pickles! I know but someone here | :01:12. | :01:13. | |
does not like pickles! Glynn, you're going to cook on our | :01:14. | :01:16. | |
rooftop barbecue today, weather I'm cooking barbecue | :01:17. | :01:18. | |
pork with blatjang Susie, you've got drink matches | :01:19. | :01:21. | |
for today's dishes, what can we look I've got lots of European wines. So | :01:22. | :01:39. | |
whites, reds, a lovely somery mix. We are in for a treat! | :01:40. | :01:40. | |
And we've got some fantastic films from some of the BBC's biggest food | :01:41. | :01:45. | |
stars, Rick Stein, Mary Berry, the Hairy Bikers and Nigella Lawson. | :01:46. | :01:47. | |
Our special guest today is one of the | :01:48. | :01:49. | |
country's favourite DJs, not only that he's also an actor, presenter | :01:50. | :01:52. | |
Please welcome BBC Radio 1's Greg James! | :01:53. | :02:01. | |
How are you, sir? Thanks for joining us! Pickles?! He's off to a bad | :02:02. | :02:10. | |
start. Capers and pickle, straight off. | :02:11. | :02:14. | |
The lamb is delicious. We have to talk about your food | :02:15. | :02:18. | |
heavy and food hell. That is what we are facing at the end of the show | :02:19. | :02:21. | |
today. Tell me about your food heaven? I'm not too fussy. So I like | :02:22. | :02:28. | |
a white fish, a seabass, that would be nice. I really like Italian food, | :02:29. | :02:36. | |
so roast pepper, tomatoes, that's my food heaven. I don't really dislike | :02:37. | :02:42. | |
too much. However... Well, then let's talk about your hell! Those | :02:43. | :02:48. | |
pickled things, roll mop herrings, the pickled weird fish. The texture. | :02:49. | :02:56. | |
And I suppose pickles and capers. I'm kind of with you as the hell | :02:57. | :02:58. | |
I'm kind of with you as the hell goes. | :02:59. | :03:00. | |
For your food heaven I'm going to make you harissa baked seabass. | :03:01. | :03:03. | |
I'll spread fillets of seabass with harissa paste and roast in the | :03:04. | :03:06. | |
oven and then serve with baby potatoes, | :03:07. | :03:08. | |
roasted with tomatoes and | :03:09. | :03:09. | |
But if you get hell, it's Swedish pickled fish with | :03:10. | :03:13. | |
First I'll marinate herring fillets in a | :03:14. | :03:15. | |
pickling liquid made of vinegar, peppercorns and mustard seeds. | :03:16. | :03:18. | |
I'll make a sauce with butter, capers, | :03:19. | :03:19. | |
dill and lemon and serve over the pickled herring and garnish | :03:20. | :03:22. | |
You'll have to wait until the end of the show to | :03:23. | :03:26. | |
And you at home will decide Greg's fate! | :03:27. | :03:29. | |
The heaven and hell vote is open right now. | :03:30. | :03:31. | |
Just head to the Saturday Kitchen website before | :03:32. | :03:33. | |
He's getting nervous! I just don't know... Why are capers a thing? It's | :03:34. | :03:46. | |
that hit of sharpness. Would anyone miss them if they were | :03:47. | :03:48. | |
not here? That's my thing! But we still want you to | :03:49. | :03:49. | |
call if you have a food You can also get in touch | :03:50. | :03:53. | |
through social media My wife is Swedish, so we have to | :03:54. | :04:12. | |
tread carefully when we talk about Swedish pickles and herrings. | :04:13. | :04:15. | |
Oh, all right, sorry! I'm with you. You will love this. | :04:16. | :04:29. | |
It's all good. So, we marinate the lamb with an | :04:30. | :04:34. | |
shovey, capers, all of your favourites. | :04:35. | :04:38. | |
Then we grill vegetables, and then we pickle some onions. | :04:39. | :04:43. | |
That is what I will crack on with. I will do the marinade. | :04:44. | :04:48. | |
It is a heavy marinade. With the lamb it is the anchovies, the | :04:49. | :04:55. | |
olives. Snow It is heavy flavours? It's all about the Mediterranean | :04:56. | :04:59. | |
flavours. It is all about Italy, Spain. The things we love. | :05:00. | :05:04. | |
Every time I have gone to your restaurant, I have rolled out of it. | :05:05. | :05:08. | |
You like to feed people and make people happy with your food. For me, | :05:09. | :05:14. | |
the restaurants are like my home. All of my kitchens are open. I can | :05:15. | :05:19. | |
see my customers. They are like guests in my home. It's the way to | :05:20. | :05:22. | |
be. Is that what it is like in Spain? A | :05:23. | :05:27. | |
big family affair with lots of food? Very simple. I am so lucky. I'm | :05:28. | :05:33. | |
allowed to go to the kitchen with my mother! And tell me about this. I'm | :05:34. | :05:39. | |
intrigued. You have written a few books on Spanish food. But the one | :05:40. | :05:44. | |
you are writing is with the help of your mother. So she's allowing you | :05:45. | :05:51. | |
into the kitsch and giving you some of her recipes. She's been doing | :05:52. | :05:58. | |
this for a time. But this time I finished a book about Catalonia. You | :05:59. | :06:03. | |
will have to prove order it. Maybe will give you one if you are good | :06:04. | :06:15. | |
today with me! Very kind of you. I'm writing about Extramadura which is | :06:16. | :06:18. | |
where I'm coming from. So you are going home with this one. | :06:19. | :06:30. | |
Give me a recap with the sauce. We have olives, anchovies, cape e | :06:31. | :06:32. | |
chillies. Lovely. | :06:33. | :06:38. | |
So, one thing. Use your hands to do this. Food is love. Your hands... | :06:39. | :06:45. | |
You have to get involved. A gentle massage on a Saturday | :06:46. | :06:51. | |
morning. As long as they've been washed! Of course. My hands are very | :06:52. | :06:57. | |
well washed. You are marinating the lamb. How | :06:58. | :07:04. | |
long for? 24 hours. There is pickled onions with this. | :07:05. | :07:08. | |
Is that your own take or is it Spanish? It is not really Spanish at | :07:09. | :07:11. | |
all. OK, great! Well, I have been in | :07:12. | :07:16. | |
Britain for the last 18 years. I feel it is my home. And it is. Yes! | :07:17. | :07:23. | |
Anyway. We put it like that 24 hours in the fridge. But as we are on live | :07:24. | :07:30. | |
TV. We cannot do that. And we have a lovely right-wing here marinated. My | :07:31. | :07:33. | |
friend, gorgeous Michaela was doing this for me. | :07:34. | :07:39. | |
She knows what she's doing! She knows very well indeed. | :07:40. | :07:43. | |
We wouldn't be here without Michaela! Everyone loves Michaela. | :07:44. | :07:49. | |
All the team is amazing. She hates being on camera. She's my | :07:50. | :07:55. | |
life safer. She is everyone's life saver. So, we | :07:56. | :08:00. | |
are making a pickling liquid. We have two vinegars. You you have a | :08:01. | :08:07. | |
raspberry and sherry vinegar? Yes. What is life without sherry for me? | :08:08. | :08:14. | |
What would it be like for you? Well, every day with my mum in Andalucia, | :08:15. | :08:20. | |
fried fish, a glass of sherry, sitting outside with her, listening | :08:21. | :08:23. | |
to all the history she has. Nothing better than that. | :08:24. | :08:29. | |
That's the dream. Sitting outside with Jose's mother! | :08:30. | :08:34. | |
And doing the book with her! Have you worked out the contracts and has | :08:35. | :08:40. | |
she gone to your agents! Not yet! So now we have garlic. | :08:41. | :08:45. | |
So you are roasting up the aubergine and the peppers. No lemon? No. | :08:46. | :08:54. | |
So it is a roast veg salad. You can do it very easily like that. | :08:55. | :09:01. | |
You are shocking the onions, you are not pickling them for a long time. | :09:02. | :09:05. | |
No. No. It smells wonderful. It smells like | :09:06. | :09:13. | |
summer. Someone is lucky enough to be up on | :09:14. | :09:19. | |
the rooftop to cook later. It will be a perfect British afternoon, and | :09:20. | :09:25. | |
it will have rained! Of course! Are you putting the vegetables whole? | :09:26. | :09:33. | |
You are not chopping them? That is how Jose rolls! Life is too | :09:34. | :09:40. | |
complicated. That is so lazy! It is not lazy, it | :09:41. | :09:50. | |
is clever! And of course this barbecue would also be great on the | :09:51. | :09:54. | |
barbecue but I'm glad we are doing it down here! And now the roasted | :09:55. | :10:07. | |
vegetables. Look at that That's a proud Spanish man. It's finger food! | :10:08. | :10:15. | |
That is how we are suggesting to eat it later. | :10:16. | :10:24. | |
Give us a ring if you would like to ask a question. | :10:25. | :10:28. | |
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 | :10:31. | :10:35. | |
Less talk, more cook! Yes, way, Jose! We are breaking the skin off | :10:36. | :10:44. | |
the aubergine here. We have almost all of the garlic | :10:45. | :10:47. | |
there. How long do you roast the aubergines | :10:48. | :10:51. | |
to get them to that stage? 20 minutes. It will be perfect. | :10:52. | :10:58. | |
And they with are putting this in the oven for 20 minutes. And then | :10:59. | :11:05. | |
rest for 10 minutes. Michaela is looking to me to say I am right. | :11:06. | :11:11. | |
How would we get through the show otherwise in! What I like about the | :11:12. | :11:16. | |
vegetables is that it is chunky, it is real food. It is all proper food. | :11:17. | :11:21. | |
Lovely. And for the dressing you are using | :11:22. | :11:28. | |
the garlic? Garlic and lemon. I heard someone does not like vinegar. | :11:29. | :11:36. | |
You are getting hammered today! He doesn't like vinegar? It is just the | :11:37. | :11:45. | |
pickled thing, isn't it? I'm sure you wouldn't have fish without | :11:46. | :11:52. | |
vinegar?! So, we have the lamb resting there. | :11:53. | :12:00. | |
Yes the vegetables being peeled here. | :12:01. | :12:07. | |
I'm excited about about this. I'm ready to change my opinion. | :12:08. | :12:11. | |
You are the man to do it. When we were talking about how to do | :12:12. | :12:16. | |
the vegetables, you said just to use your hands. | :12:17. | :12:20. | |
Can you Maginn my mum using a knife?! No. When you come to my | :12:21. | :12:26. | |
place, you use the knife. She gives you a slap. | :12:27. | :12:29. | |
So you have peppers, a bit of garlic. The lamb is looking good. | :12:30. | :12:35. | |
It is resting. Can you help me take out the pips. | :12:36. | :12:45. | |
OK. I'll take out the pips from the pepper. | :12:46. | :12:49. | |
This is great for friends at home. This is something unique. Lewis | :12:50. | :12:52. | |
Hamilton is just great. And summer food. It feels like | :12:53. | :12:56. | |
summer food. So we will start to plate up. Looking good with our | :12:57. | :13:03. | |
lovely lamb. -- -- it is looking good. | :13:04. | :13:13. | |
If you can't get the rack, you can get a whole leg. | :13:14. | :13:20. | |
And do it the same way. Jose, with the rack of lamb, do you | :13:21. | :13:30. | |
keep the fat on it or take it off? Susie, the fat is the trick. It is | :13:31. | :13:35. | |
the flavours. That's it, the fat is the flavours. | :13:36. | :13:42. | |
Right, we are good to go. Now, plating. | :13:43. | :13:47. | |
Now, Jose, what I love about the collection of books you have | :13:48. | :13:56. | |
written, you have gone Basque, but you are dockmenting these regions of | :13:57. | :13:59. | |
Spain. I always say that Spain is 17 countries in one. There is so much | :14:00. | :14:04. | |
going on there. Now, lemon Joyce and olive oil. Lots | :14:05. | :14:11. | |
of olive oil. My mum forgets she is using olive oil. -- Now, lemon juice | :14:12. | :14:24. | |
and olive oil. And this is what I love about the | :14:25. | :14:30. | |
way this is presented. It is family style it is all about getting it out | :14:31. | :14:34. | |
there. And you could serve this straight to | :14:35. | :14:39. | |
the dinner table, forgetting about the chopping board! Oh, yeah. Just | :14:40. | :14:42. | |
do it. I love the flavours of this, the | :14:43. | :14:49. | |
roasting process makes a difference. It adds to the smokiness. | :14:50. | :14:57. | |
That looks nice to me, my friend. We have the pickled onions and the | :14:58. | :15:02. | |
beautifully cooked lamb. So, tell me about the dish? We have marinated | :15:03. | :15:10. | |
rack of lamb with roast vegetables, pickled onion and... I think it is | :15:11. | :15:19. | |
enough... And the fat and the flavours from the marinade. That is | :15:20. | :15:27. | |
what I say, yummy! Oh, my goodness. This looks wonderful. | :15:28. | :15:33. | |
You can't deny that looks good. It looks delicious. | :15:34. | :15:40. | |
We will put it in the centre and grab a spoon. Help yourselves. | :15:41. | :15:49. | |
It does look amazing. Perfect for 10am. It is a full Spanish | :15:50. | :16:01. | |
breakfast. Susie you have wine? Yes I have gone classic, it is the | :16:02. | :16:09. | |
Finest Vina del Cura Rioja Reserva, 2012 and it is a fantastic wine for | :16:10. | :16:18. | |
the money. You could go sort of white or rose with this dish. | :16:19. | :16:31. | |
Although it is lamb it is summery it really suited a lovely red wine and | :16:32. | :16:42. | |
classic rioja and lamb. Spanish wine, value for money, amazing. It | :16:43. | :16:47. | |
is 2012, so it has been aged for five years and it is less than ?7. | :16:48. | :16:56. | |
It is phenomenal value for money. And you have you have the oak and if | :16:57. | :17:04. | |
you have a match that works so well. Greg what do you think? Yes, great. | :17:05. | :17:11. | |
Pickles and all? It is fine when it is all together. If you have a just | :17:12. | :17:17. | |
a rogue caper, you know about it. Nothing worse than a rogue caper. | :17:18. | :17:24. | |
Good win match? Stunning, with the onions, it goes well. The onions are | :17:25. | :17:32. | |
an unusual element to the dish. Glynn you have some barbecues things | :17:33. | :17:41. | |
happening. We are going to grill a pork chop on the barbecue with a | :17:42. | :17:51. | |
chutney. And remember you can call in. Please call by 11 o'clock. Or | :17:52. | :18:04. | |
you can tweet us or visit the web-site to vote for heaven or hell. | :18:05. | :18:10. | |
J He's touring around | :18:11. | :18:10. | |
Sardinia and is in a I'm going to see one of my favourite | :18:11. | :18:26. | |
Italian cheeses made and the best is produced by shepherds in the hills. | :18:27. | :18:35. | |
That is pecorino and when it comes to shearing, the farmers help each | :18:36. | :18:40. | |
other. It is as if I'm stepping back in time, but it is like that a lot | :18:41. | :18:53. | |
in Sardinia. But not here. He is heating the sheep's milk and putting | :18:54. | :18:58. | |
in rennet. It doesn't take long for the milk to set and form curds. I | :18:59. | :19:11. | |
was brought up on a farm, but they gave up using these clippers in | :19:12. | :19:17. | |
about 1958. I can remember a chap on the farm called Charlie, who my | :19:18. | :19:23. | |
eldest brother was being naughty and he pinched him so hard that it | :19:24. | :19:27. | |
pinched through his shorts, because his hands were so strong from | :19:28. | :19:30. | |
working the clippers. Just thinking this is a basic how to | :19:31. | :19:43. | |
make cheese lesson. I have been in big factories with hairnets and | :19:44. | :19:48. | |
white coats and I know which cheese I would prefer to eat. I love this, | :19:49. | :19:57. | |
it is a stirred with a branch. Cuts up the curds perfectly. I have said | :19:58. | :20:04. | |
this before, but I'm always mesmerised by people doing things | :20:05. | :20:08. | |
with their hands with expertise. I would watch him forever. It is so | :20:09. | :20:16. | |
relaxing. There is nothing new in cheese making, it goes back to | :20:17. | :20:23. | |
10,000 years ago when sheep and goats were first domesticated. There | :20:24. | :20:28. | |
is even cave paintings of cheese making. What he was saying is he | :20:29. | :20:36. | |
loves make being cheese and he has been doing it all his life and loves | :20:37. | :20:43. | |
being in contact with his animals. In Britain, most cheese making the | :20:44. | :20:58. | |
whey is fed to pigs. This is the ricotta, which means re-cooked. | :20:59. | :21:03. | |
Fresh ricotta you have to eat within 24 hours. Also he is so scrupulous | :21:04. | :21:12. | |
in his cleanliness in making the cheese, everything is kept perfectly | :21:13. | :21:16. | |
clean. He totally understands what he is doing of course. After half an | :21:17. | :21:22. | |
hour, he thinks the ricotta is ready. This is a first for me, we | :21:23. | :21:27. | |
have all had ricotta, but I bet very few have had the chance to have it | :21:28. | :21:37. | |
not 24 hours old, but 24 seconds old! I don't know how to describe | :21:38. | :21:44. | |
it, it is like the best rice pudding you have tasted. It is creamy and | :21:45. | :21:49. | |
delicate and doesn't taste like cheese, but like a lovely pudding | :21:50. | :21:55. | |
really. That is how they do it. It is the real thing and I'm really | :21:56. | :22:00. | |
pleased to have been there. Now I want to cook with the pecorino back | :22:01. | :22:09. | |
at home and I'm going to make a spaghetti carbonara. And you need a | :22:10. | :22:18. | |
good chunk of pancetta. That is very light bacon, the difference is it is | :22:19. | :22:23. | |
cured for longer and it is salted and hung up in drying sheds for | :22:24. | :22:34. | |
longer than bacon. It is essential in a lot of Italian dishes and gives | :22:35. | :22:45. | |
that meaty, salty flavour. Chop it into chunks or lardons, or little | :22:46. | :22:52. | |
cubes. One of the things the I picked up in Italy, a tip that gives | :22:53. | :22:58. | |
me great pleasure is how to open pasta. Don't mess around with the | :22:59. | :23:05. | |
paper or a knife - just go like that! Macho stuff! There is loads of | :23:06. | :23:14. | |
stories as to where carbonara comes from, one I like is from the Second | :23:15. | :23:19. | |
World War and the GIs were in Rome and they had loads of bacon and | :23:20. | :23:27. | |
eggs, so the Italians acquired them in a legal or illegal way and came | :23:28. | :23:32. | |
up with this dish of bacon, eggs and pasta. The pancetta I put in three | :23:33. | :23:48. | |
cloves of garlic and the spaghetti goes. Often they use the cooking | :23:49. | :23:54. | |
water of the pasta to make a bit of sauce. That is perfect. Another | :23:55. | :24:00. | |
strong contender for the origins of the dish goes back in time to days | :24:01. | :24:05. | |
of charcoal burners who worked outside the walls of Rome. It is | :24:06. | :24:13. | |
said they would cook bacon, eggs and cheese on their shovels. Hence | :24:14. | :24:23. | |
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 | :24:29. | :24:35. | |
said to me, never used Parmesan or cream in this. I was embarrassed, | :24:36. | :24:42. | |
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 | :24:46. | :24:53. | |
amazing and I'm going to show you a dish using the whey | :24:54. | :24:56. | |
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 | :25:09. | :25:18. | |
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 | :25:30. | :25:36. | |
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. |