:00:00. > :00:28.It's ten o'clock and it's time for Saturday Kitchen.
:00:29. > :00:36.I'm Donal Skehan, and we're live for the next 90 minutes
:00:37. > :00:38.with some inspirational food from around the world.
:00:39. > :00:40.Joining me in the studio, two most excellent chefs.
:00:41. > :00:43.First up, the awesome Andy Oliver, who knows a thing or two
:00:44. > :00:45.about Thai cuisine, and a Saturday Kitchen favourite,
:00:46. > :00:48.the very vivacious Vivek Singh, who certainly is the man in the know
:00:49. > :01:01.Thank you very much. Feeling good? Ready for some cooking? Wonderful.
:01:02. > :01:04.What will you be making? I am making a crispy fish cloud with green mango
:01:05. > :01:11.and peanut salad. Should I be worried? It is delicious! And Vivek,
:01:12. > :01:18.what are you going to make? I am going to do parathas, a breakfast
:01:19. > :01:23.food from the road and off the road, so these are sort of whole wheat
:01:24. > :01:29.flour filled with spiced lamb mince and a pomegranate raita. We have
:01:30. > :01:30.lots of spice in the kitchen, and good flavour is going on! They both
:01:31. > :01:33.sound fantastic. And we've got some TV gems
:01:34. > :01:35.from Rick Stein, the Hairy Bikers, Ken Hom with Ching-He Huang,
:01:36. > :01:37.and Tom Kerridge. Now, our special guest
:01:38. > :01:40.is a two-time Olympic champion, triple world champion and quintuple
:01:41. > :01:42.world cup champion. She came away from Rio
:01:43. > :01:44.with two gold medals, and has recently claimed another
:01:45. > :01:57.gold - a wedding ring! CHEERING
:01:58. > :02:06.How are you? Reign good. Whyte we know you are a champion. I am hoping
:02:07. > :02:11.to leave here are professional standard and pick up some tips! You
:02:12. > :02:13.are in the right place. You are nervous in the kitchen, but I'm
:02:14. > :02:22.thinking that after this, you will feel confident. I hope so.
:02:23. > :02:30.Palin will be facing food heaven or food hell, so what is your heaven?
:02:31. > :02:42.Wrote chocolate and ice cream, anything to sweet. And my food hell
:02:43. > :02:48.would be anything spicy, and pork, I don't like pork. That gives me lots
:02:49. > :02:50.to work with. I am going to make chocolate lava cake for the food
:02:51. > :02:52.heaven. I'll melt the butter in a saucepan
:02:53. > :02:55.and stir in chopped chocolate, blended eggs and sugar and flour
:02:56. > :02:58.and then bake in the oven for 20 minutes until slightly
:02:59. > :03:00.firm around the sides, but the centre should
:03:01. > :03:02.still be wobbly, then serve I'll make chilli
:03:03. > :03:08.and lemon grass pork. I'll make
:03:09. > :03:17.chilli and lemon grass pork. I'll marinate the pork
:03:18. > :03:19.with chilli and garlic, with the other ingredients and then
:03:20. > :03:27.serve with an egg fried rice If you would like to ask any of us a
:03:28. > :03:31.question today, you can call us on 0330 123 1410. If you get through, I
:03:32. > :03:36.will also ask you if Helen should face her food heaven or hell, but if
:03:37. > :03:43.you are watching on catch-up, please don't ring, because nobody be here!
:03:44. > :03:49.Let's get on with the cooking. Andy, what are we going to be making? A
:03:50. > :03:57.Thai salad called yum pla foo, or exploded fish salad. What can I do
:03:58. > :04:07.for you? Make a dressing with some of the Birds Eye chillis, a clove of
:04:08. > :04:11.garlic and some coriander root, then pound in some palm sugar and mix in
:04:12. > :04:16.lime juice, fish sauce and a squeeze of this Mandarin. I should warn
:04:17. > :04:22.people at home that this is going to be loud. A lot of banging. But that
:04:23. > :04:28.means there is good action in the kitchen.
:04:29. > :04:45.There are two types of pestle and mortar in a Thai kitchen. Yes, you
:04:46. > :04:53.have a wooden one, that is for leaves and spices, but this one is
:04:54. > :05:00.for curry paste and marinade. I will also putting a little bit of kaffir
:05:01. > :05:05.lime zest, a tiny bit of galangal, it is a powerful flavour so just use
:05:06. > :05:08.a tiny amount. And coriander stock, so you could use coriander root as
:05:09. > :05:14.well. Now, tell me about the exploding fish. In Thailand it is
:05:15. > :05:24.made with catfish, and you can use different fish, white crumbly fish
:05:25. > :05:30.works best. This is hake, and I have rubbed it with a little bit of fish
:05:31. > :05:37.sauce, white sugar and pepper, and we have grilled it, and I will flake
:05:38. > :05:44.it down and dry in the then we will buzz it in here into a powder, then
:05:45. > :05:49.deep-fried handfuls of the powder. So this goes in now? I will break
:05:50. > :05:56.this down now and then show you the next stage. Tell me about the
:05:57. > :06:00.restaurant, it has an amazing reputation in London for good
:06:01. > :06:06.quality Thai food. How did it start? It started out as a pop-up, and we
:06:07. > :06:12.were doing events and pop-ups under the name, and I met a guy who is now
:06:13. > :06:18.my business partner, Tom, and we put together the idea of doing it, we
:06:19. > :06:22.did a residency and then we crowd funded the money and opened a proper
:06:23. > :06:28.restaurant, and I run the kitchen with a guy called Marc Fu is a great
:06:29. > :06:38.chef as well, so three of us run the restaurant. And where did you learn
:06:39. > :06:41.to cook these ingredients? I got used to Thai food when I was
:06:42. > :06:48.travelling there, but after MasterChef, I worked in a kitchen
:06:49. > :06:54.called Nam which was an amazing kitchen, and that really inspired
:06:55. > :06:59.me, that started me on my road to Thai food, and I never really looked
:07:00. > :07:03.back, tried to travel there as much as possible, spent six months
:07:04. > :07:06.working there in Bangkok. It is one of those wonderful places that you
:07:07. > :07:11.constantly come away with new inspiration. We have added a little
:07:12. > :07:16.palm sugar to this dressing. Why do you use that rather than normal
:07:17. > :07:19.caster sugar? Sometimes in Thai food you do use caster sugar, but
:07:20. > :07:23.sometimes you want the buttery taste of a palm sugar, it has a
:07:24. > :07:31.butterscotch taste, it is made of the sap from coconut trees. Tell me
:07:32. > :07:36.what you are up to. This is a green mango, a type of unripe, slightly
:07:37. > :07:43.sour mango, it is firm and slightly sour. I am going to Julienne it, cut
:07:44. > :07:48.it into thin strips, then add lemongrass, shallot, kaffir lime
:07:49. > :07:57.leaves and coriander, and also subpoena its. We have to get our
:07:58. > :08:04.exploding fish. -- also some peanuts. This is like fish crumbs
:08:05. > :08:10.that you fry and then pull it together into a cloud, and then you
:08:11. > :08:15.serve the salad over the top. So the fish has almost dried out in the
:08:16. > :08:20.oven? It is crumbled, dried fish, and we will put it in here. I am
:08:21. > :08:28.just going to finish the salad ingredients. One of the most common
:08:29. > :08:40.Thai salad I would see is a green papaya salad. Yes, unripe green
:08:41. > :08:46.papayas are crunchy, and the Thais use unripe crunchy vegetables a lot.
:08:47. > :08:54.Can I get this fish in here for you? Yes, just pulse it, and then into
:08:55. > :08:59.here. Even as we are cooking here, the smells are just fantastic, it is
:09:00. > :09:09.really the little hint of the galangal, the kaffir lime leaf,
:09:10. > :09:14.people might go ginger, normal lime. Yes, you could use coriander,
:09:15. > :09:20.peanuts, underripe mango, do a simple version and still get an
:09:21. > :09:25.authentic taste. So what are we looking for here? That is pretty
:09:26. > :09:34.much it, and if you get that into there, we will take it over and fry
:09:35. > :09:40.it. It sounds weird right now, but it will make sense on the plate, I
:09:41. > :09:54.promise. And do you roast the peanuts? Yes, or deep-fried. You can
:09:55. > :09:58.do it with cashews, to. It is all about texture. Yes, it breaks all
:09:59. > :10:02.the rules of fish cookery, the end result is interesting and crispy and
:10:03. > :10:13.delicious. So, talk us through this process.
:10:14. > :10:17.You have the fish floss, and you scatter it, you can do it into a
:10:18. > :10:25.wok, but I scatter it into the deep fryer. And then you pull it together
:10:26. > :10:30.and sort of turn it into a cloud. It looks fantastic. If you would like
:10:31. > :10:37.to ask a question, give us a ring now on 0330 123 1410. Calls are
:10:38. > :10:45.charged at your standard network rate. Back to the fish cloud. It has
:10:46. > :10:51.come together, and all of the protein sticks together, and it is
:10:52. > :10:55.literally like a cloud. It gets crispier and crispier as it dries
:10:56. > :10:59.out. I've another trying this in Thailand and I always thought there
:11:00. > :11:07.was Bafta involved. It does look like that, but it is just fish. It
:11:08. > :11:14.looks fiery, it really does, this dressing.
:11:15. > :11:21.That is kind of the idea. So, to serve it up, it is the salad and the
:11:22. > :11:30.fish cloud? Yes, it is just starting to get crispy. I am going to break
:11:31. > :11:34.it in half and stack it up. It is dry and crunchy, and the dressing is
:11:35. > :11:42.wet. And it is something you do quick and fresh like this. Yes, you
:11:43. > :11:48.dress the salad right at the end. We know that Helen doesn't like to
:11:49. > :11:55.spicy food. We will focus on the fish cloud! It looks really
:11:56. > :12:01.wonderful. Helen, even with a bit of spice here, you should be OK. Andy,
:12:02. > :12:07.talk us through it. It is called yum pla foo, it is a crispy fish over
:12:08. > :12:14.green salad with mango and peanuts. It looks wonderful.
:12:15. > :12:21.You are in for a treat. I hope we have got some to the side there, not
:12:22. > :12:30.to spicy. Dig in and let me know what you think. It looks amazing. I
:12:31. > :12:34.always wanted to know how they get that texture, and this is amazing,
:12:35. > :12:38.it is a bit of magic. It is just about getting the fish dry but not
:12:39. > :12:43.too dry so it still sticks together. And how did you get the recipe? It
:12:44. > :12:47.is a really traditional Thai recipe, so I guess one of those things that
:12:48. > :12:53.you eat on the street, and then you go and find out how to make it. And
:12:54. > :12:58.what do you make of that? It is my favourite cuisine to eat, and to
:12:59. > :13:01.cook, when I am outside of India, if I cook something, I don't think
:13:02. > :13:08.there is another example of anything as layered as Thai cookery. Well,
:13:09. > :13:14.Andy's fabulous fish cloud needs a wine to go with it, and there is a
:13:15. > :13:19.new wine expert joining our team, and she is more than qualified, she
:13:20. > :13:29.is a world class Somalia, and she has worked at world class
:13:30. > :13:31.restaurants across the world, like Thomas Keller's Per Se and Noma.
:13:32. > :13:42.Take it away, Sandia Chang. As Halloween is just around the
:13:43. > :13:47.corner, I have come to this amazing pumpkin patch in Essex. Before I
:13:48. > :14:26.choose this week's wine, I am going on a hunt for my perfect pumpkin.
:14:27. > :14:32.Andy, you're fish cloud has centimetre wine heaven and back.
:14:33. > :14:42.Fresh Asian inspired dishes always take me to my favourite grape,
:14:43. > :14:45.reasoning. It is the ultimate food wine for bright flavours, but
:14:46. > :14:55.because of the abundance of umami in your dish, it needs more flavour, so
:14:56. > :14:59.I have chosen this Gruner Veltliner. It has a structure and mineralogy.
:15:00. > :15:04.It is full of limes and lemons with a hint of grapefruit, peach skins
:15:05. > :15:09.and green pears. It is classic in its reputation, pale green in colour
:15:10. > :15:14.with a remarkable backbone that goes extremely well with your spicy
:15:15. > :15:18.dressing. This wine is also spicy, with green herbal characters of
:15:19. > :15:22.white pepper is, tarragon and ginger that goes very well with a hot,
:15:23. > :15:27.sour, sweet and salty in the whole dish. This groovy Gruner Veltliner
:15:28. > :15:34.will definitely take you to heaven and back. Cheers!
:15:35. > :15:41.That is really good, what do you think, Andy? It holds up to the dish
:15:42. > :15:46.really well. It gives a rounded flavour to the spice in the dish. I
:15:47. > :15:52.love the wine on its own, even better with the dish, it just opens
:15:53. > :15:57.up. She is off to a great start! Vivek, what are you going to be
:15:58. > :16:03.making next? A breakfast favourites that has been cooked in India for
:16:04. > :16:08.close to 1000 years, paratha with spiced lamb mince, and we will do
:16:09. > :16:16.that with pomegranate raita. Have you had that before? I have not, no
:16:17. > :16:27.neither have I! Time for you to ask us question, call us by 11 o'clock
:16:28. > :16:33.today, or you can tweet a question. Time to join Rick Stein, he is in
:16:34. > :16:40.Rioja in Spain discovering how to make chorizo. Let's take a look.
:16:41. > :16:47.I could not pass up this opportunity, this is the maker of
:16:48. > :16:53.one of Spain's most iconic products. There is no question that this is
:16:54. > :17:03.the most famous sausage in Spain, I know my pronunciation is way off
:17:04. > :17:08.key, but it is not chorizo, it is chorizo! It has quite a lot of bad,
:17:09. > :17:17.perfect for sausages. She showed me where it comes from. The shoulder,
:17:18. > :17:32.si, the ham, the rump, yeah. Just those two? Si, si. Those are the
:17:33. > :17:36.best bits? The belly pork does not going, that is done separately?
:17:37. > :17:45.Jolly good, thank you very much, I like your pig! Shi'ites tried
:17:46. > :17:53.garlic, rock salt and the most Spanish of spices, pimenton. -- she
:17:54. > :18:00.adds. And then she pours in half a litre of water and starts to mix it
:18:01. > :18:03.up - by hand, I notice. I have just tasted some of the pimenton, it is
:18:04. > :18:09.lovely, deep smoky flavour. I used to think that chorizo were actually
:18:10. > :18:15.hung up in smoke, but it is the pimenton. I just love the deep red
:18:16. > :18:19.colour of pimenton, and I read somewhere that if you think about
:18:20. > :18:25.the Spanish flag, it is deep red, the red of pimenton, and deep yellow
:18:26. > :18:29.saffron. No self-respecting tagine would be without either ingredient,
:18:30. > :18:34.by far the most important flavours in Spanish cooking. -- kitchen.
:18:35. > :18:41.Actually, I subsequently found out that some chorizo is smoked.
:18:42. > :18:47.Alexandre Dumas once said that every household makes a chorizo for
:18:48. > :18:51.everyday and an extra 54 guests. I asked Esther how important chorizo
:18:52. > :18:56.is to the people of Rioja, and she said it is the sausage for all
:18:57. > :19:05.Spanish people, not just using cooking but in tapas as well, as
:19:06. > :19:13.important as the ham is, as important as salami is to the
:19:14. > :19:18.Italians. So that is how they do the little links, they stitch up the
:19:19. > :19:23.ends. I asked how long they hang the chorizo for, and she says in the
:19:24. > :19:27.winter, it depends, for about four weeks, in the summer about three. I
:19:28. > :19:32.think the people in this town are lucky to have Esther on the high
:19:33. > :19:34.street. I really felt I had learned something that afternoon, and more
:19:35. > :19:40.or less then and there began thinking about what I could cook
:19:41. > :19:44.with chorizos. I thought I would cook with Partridge, they are really
:19:45. > :19:50.plentiful here, and white beans, of course, it has to be chorizo and
:19:51. > :19:54.white beans. I came up with the idea of this dish, my take on the food of
:19:55. > :19:59.Rioja, when I was watching Esther make those chorizos. I have always
:20:00. > :20:04.thought they were rather complicated, but just pork, salt,
:20:05. > :20:09.pimenton and garlic, that is all. They are so famous, to meet the most
:20:10. > :20:13.famous sausage in Spain. And they really flavour so many different
:20:14. > :20:19.dishes, and I just thought, what would go well in a main course, and
:20:20. > :20:26.I was thinking of the big open spaces, loads of partridges cabbage,
:20:27. > :20:31.the Spanish eat a lot of cabbage around Easter. And red wine, of
:20:32. > :20:37.course, Rocco, chorizo, ham, garlic of course, a great dish, and finally
:20:38. > :20:41.some white beans cooked with pork bones. The beans have been soaked.
:20:42. > :20:48.You would be surprised how much flavour you get from the pork bones.
:20:49. > :20:52.Next, I fry the chorizo, and almost instantly outcomes the fat and the
:20:53. > :20:55.colour from the pimenton. And now for the partridge, this bird is
:20:56. > :21:00.really popular in Spain. I suppose they thrive in that are in, and of
:21:01. > :21:05.course there are show many shooting estates in the country - it is big
:21:06. > :21:11.business. Immediately you start cooking with chorizo, you have got
:21:12. > :21:13.that deep orange colour, which makes everything look appetising. And of
:21:14. > :21:20.course the wonderful smell of the pimenton as well. And you just know
:21:21. > :21:24.it is going to bring out the gamy flavour of the partridges. Now,
:21:25. > :21:29.these beauties are ready for roasting. I have gotten sea salt and
:21:30. > :21:38.pepper on them, a hot oven for around 25 minutes. Game and cabbage
:21:39. > :21:43.goes so well together. I think, if I was back home, I would use Savoy, it
:21:44. > :21:47.is a bit sweeter. This is the sort of cabbage you would make coleslaw
:21:48. > :21:54.with. I got it in a local supermarket down in the valley. Now,
:21:55. > :22:05.the Serrano ham, a chunk of it so you can cut it into lardons. I think
:22:06. > :22:09.the Spanish so lucky at having these great flavours, and unabashed excess
:22:10. > :22:15.of garlic, deep red wine, it makes the food is so lively. The
:22:16. > :22:27.partridge, especially the red League One, has been adored in Spain since
:22:28. > :22:31.the Middle Ages. -- leg one. Now, into the chorizo I add onions,
:22:32. > :22:37.garlic and the Serrano, and the all-important Rioja. It is not a
:22:38. > :22:48.time to be stingy. Reduce that until it thickens a bit. Next, add thyme -
:22:49. > :22:53.poetically, what the partridge has been eating. Give it a good stir,
:22:54. > :22:58.add chicken stock and butter, melted that in, cook for a few minutes,
:22:59. > :23:02.then it is done. Serve with the beans. I think Spanish white beans
:23:03. > :23:07.are the best in the world. Out comes the cabbage and chorizo, get set for
:23:08. > :23:14.a real treat. I am rather pleased with this! The idea started in the
:23:15. > :23:16.butcher's shop. Enjoy it with what is left of your Rioja! This dish
:23:17. > :23:28.will not disappoint. That looked like such a fantastic
:23:29. > :23:34.trip, and there is more of Rick stein's Spanish adventures next
:23:35. > :23:38.week. Now that amazing chorizo has inspired me to make something very
:23:39. > :23:43.difference, chorizo scotch eggs, ever had that? I have not, sounds
:23:44. > :23:48.great! I am going to say it with a lisp, to make sure everyone is
:23:49. > :23:56.happy! To make these, it is a very simple process of blitzing the meat,
:23:57. > :24:10.and it is in the fridge. It is down over here! Brilliant, it is in the
:24:11. > :24:14.drawer. Sometimes they do not tell you where the ingredients are, then
:24:15. > :24:19.they shout in your ear! We are going to add the sausage meat straight
:24:20. > :24:25.into our bowl, and the lovely chorizo as well, as you saw, it is
:24:26. > :24:29.full of flavour, paprika, and a wonderful flavour to add into scotch
:24:30. > :24:33.eggs. You could do it with black pudding, but with chorizo, in the
:24:34. > :24:38.same sort of manner, it works extremely well. We will get a nice
:24:39. > :24:42.fine paste, but we have to talk about your fantastic sporting
:24:43. > :24:46.career, and the fact that you have just got married, congratulations!
:24:47. > :24:52.When did you get married? About a month and a hard ago. It doesn't
:24:53. > :25:00.feel any different, it is normal. I got married last summer, and nothing
:25:01. > :25:03.changed! Yeah, exactly! Everything that was already magical staid
:25:04. > :25:10.magical, it did, it stayed! I feel I have to say that, she is watching at
:25:11. > :25:14.home! The appeal anything has changed for you? No, it is good to
:25:15. > :25:19.be normal, but it is really exciting, everyone has been lovely,
:25:20. > :25:23.lots of kind messages. And it has come at the end of a very busy time,
:25:24. > :25:28.how do you feel like the transition from the sporting world into normal
:25:29. > :25:33.married life, how does it go? I never knew whether it would be the
:25:34. > :25:36.right thing, because I had the Olympics to prepare for, then three
:25:37. > :25:41.weeks later the wedding, and I was toying with whether we wait a year,
:25:42. > :25:45.but it has been really good. It reminds you that there is so much
:25:46. > :25:49.going on. You are so single-minded when you are training and competing,
:25:50. > :25:52.it is the only thing that exists, and when you finish and cross the
:25:53. > :25:58.finishing line, a lot of athletes really struggle with coming to terms
:25:59. > :26:03.with either retirement or another four years until the next Olympics.
:26:04. > :26:08.It is a long stretch! You have to remind yourself that there is normal
:26:09. > :26:12.life at there. While you are in training for the next Olympics, if
:26:13. > :26:16.you are talking about whether it you are or not, when you are in that
:26:17. > :26:21.training period, is it the case that you have to keep up the fitness
:26:22. > :26:25.levels at the same level? Yeah, it really is a four year project, so
:26:26. > :26:31.you are thinking ahead to the next Olympics. You can take a year out,
:26:32. > :26:36.but three or four years preferably of training every day, a day of
:26:37. > :26:40.every three or six weeks, we get Sunday off, and within that time
:26:41. > :26:46.training usually three times a day. We are lucky to do it, we are really
:26:47. > :26:50.fortunate. It is full on. It really is! Just to catch you up, I have
:26:51. > :26:56.been trying to find the chorizo in the fridge, I have mixed it to a
:26:57. > :27:01.nice fine paste, soft boiled eggs were just being pressed into the
:27:02. > :27:08.mixture. You can try to make this for a rowing snack! This is going to
:27:09. > :27:13.fry off for about five minutes. We are going to serve this with roast
:27:14. > :27:18.potato salad, really gorgeous, very simple. Do you have to stick on a
:27:19. > :27:23.very strict diet when you are preparing? You have to have really
:27:24. > :27:30.high protein, but a lot of calories. When I am on training camp, I can be
:27:31. > :27:35.eating 5500 calories a day. Normal training, it is more like 4000
:27:36. > :27:39.calories. A lot of protein, a lot of good food, but probably the perk of
:27:40. > :27:44.being a row is that you can finish with chocolate or a muffin if you
:27:45. > :27:53.want to. That is fantastic, I am going to become a row! It is such a
:27:54. > :27:56.perk of the job. That is a great diet! It is really interesting to
:27:57. > :28:02.hear, tell me a little bit about your husband, he is an interesting
:28:03. > :28:05.character as well, Steve. Steve Backshall, very much in to add
:28:06. > :28:14.avenger, very much into his wildlife as well. -- adventure. Yes, as you
:28:15. > :28:18.say, he is into nature, expeditions and things, and our training is kind
:28:19. > :28:24.of similar, he trains a lot, because if you are going to be with a team,
:28:25. > :28:28.you do not want to be a liability, climbing or kayaking, you need to be
:28:29. > :28:32.strong every single time, so he does a lot of training, and a massive
:28:33. > :28:37.passion of mine when I was younger was wildlife, so everyday is a
:28:38. > :28:42.school day with Steve! He can teach you a lot, even on our honeymoon, we
:28:43. > :28:48.went diving, I was learning all about sea life. Could we ever see a
:28:49. > :28:59.swapping of roles? Could he get into the rowing? I have seen them row!
:29:00. > :29:03.Not good? He is going to kill me! Tell me about winning gold, because
:29:04. > :29:08.that has to be the height of pride, and to win one at home as well,
:29:09. > :29:12.there must be such a great sense of pride. The London Olympics was
:29:13. > :29:17.amazing, Heather and I managed to win the first gold for Team GB, it
:29:18. > :29:23.was our first Games, first gold of the Games for Team GB, and it was
:29:24. > :29:28.almost too big. I could not comprehend it for a long time, it
:29:29. > :29:33.took me six months to call myself an Olympic champion. Really? It was
:29:34. > :29:38.almost too good for me, and then in Rio, I had had four years to prepare
:29:39. > :29:41.and get used to it, and when I crossed the finish line, I really
:29:42. > :29:45.felt it, felt all the emotions I should have felt the first time
:29:46. > :29:50.around. And you have the Olympic medal, you have to show us! I have
:29:51. > :29:54.the Rio and London ones here. They are quite heavy! They are really
:29:55. > :30:05.heavy, yeah. From Olympic medals to medal winning
:30:06. > :30:09.sausages! We are going to put these potatoes in the oven to crisp up, we
:30:10. > :30:17.will serve them alongside our Scotch eggs. The diet at the training
:30:18. > :30:21.village, there must be all sorts of things. You see people being
:30:22. > :30:28.sponsored by fast food companies, it drives me mad. You would be appalled
:30:29. > :30:32.if you saw the longest queue in the Olympic Village, it was for fast
:30:33. > :30:35.food. But a lot of people had finished competing and were eating
:30:36. > :30:40.stuff they couldn't have for four years! So they are kind of having
:30:41. > :30:47.that little bit of excess after the king after themselves so well. We
:30:48. > :30:51.have our chorizo egg, done and dusted, we will toss it onto the
:30:52. > :30:55.plate. This will set aside for a moment while we make up the
:30:56. > :31:09.dressing. A quick and small dressing, a little bit of de Jonge
:31:10. > :31:15.-- Dijon mustard, and a nice little hit with some extra virgin olive
:31:16. > :31:19.oil. Fresh and roasted potatoes give that kind of hip to something that
:31:20. > :31:24.is caramelised in. I feel like even I could do this. It a 3-part olive
:31:25. > :31:33.oil to one part red wine vinegar. Whisk it up. Are you back in
:31:34. > :31:36.training? Of sorts. I have been doing some training, doing some
:31:37. > :31:40.running and swimming, the kind of things I haven't been able to do
:31:41. > :31:45.when I have been rowing. I am not back in rowing training yet. I'm
:31:46. > :31:50.taking some time to decide whether I will commit another four years. It
:31:51. > :31:53.has to be a big decision. It is, and after London I knew I would carry on
:31:54. > :31:57.to Rio, so I started training the next day. But this time around,
:31:58. > :32:01.having achieved what I want to achieve, I thought I would want to
:32:02. > :32:09.leave, but actually walking away from something I love so much would
:32:10. > :32:14.be hard. And is it a big family decision? Do you talk about it with
:32:15. > :32:18.Steve? I kind of just go for it. We will talk about it, but he will be
:32:19. > :32:23.supportive of whatever we choose. It is hard, we have come back and had
:32:24. > :32:27.this most amazing reception from everybody at home, I cannot thank
:32:28. > :32:31.people enough Fathauer incredible. Every athlete has been overwhelmed
:32:32. > :32:35.by the response from people who have watched the Games and how supportive
:32:36. > :32:40.they are, and it makes you want to do it again. Surely you get so
:32:41. > :32:44.caught up in that moment, it is such a reward for the end of the work
:32:45. > :32:51.that you do. How do you deal with going from that to crowds of people
:32:52. > :32:56.one day to just nobody there? Yes, you go from crowds of people
:32:57. > :33:03.cheering to the reality is most days of your life are you on your own on
:33:04. > :33:07.a lake in the cold doing miles, so you are going from the glamorous bit
:33:08. > :33:13.to the reality, the hard reality of what it takes to win Olympic medals.
:33:14. > :33:19.Before we finish up, I do have to mention that your dad has an ice
:33:20. > :33:24.cream shop! How cool is that? He only does one flavour of ice cream?
:33:25. > :33:27.It is a Cornish ice cream shop, the recipe hasn't changed for 100 years,
:33:28. > :33:33.he does vanilla only, made fresh because you can't store it frozen,
:33:34. > :33:37.it is made fresh every hour or so. So we will have a lot of competition
:33:38. > :33:42.if you get your food heaven today. I am quite critical of ice cream! We
:33:43. > :33:46.will do our best. Dig into that, and let me know what you think. What
:33:47. > :33:53.will I be making that Helen of the show? It could be her food heaven,
:33:54. > :33:56.chocolate, a rich chocolate lava cake, eggs, sugar, flour and baked
:33:57. > :34:03.in the oven, banana and peanut butter ice cream. Or could it be
:34:04. > :34:06.chilli and lemongrass pork, your hell? It will be stir-fried and
:34:07. > :34:10.served with rice and herbs, and you will have to wait until the end of
:34:11. > :34:15.the show to see what callers and chefs have decided. Do you like it?
:34:16. > :34:24.It is amazing. It is time now to catch up with Ken
:34:25. > :34:32.Hom and Ching-He Huang, exploring the north of China and its cuisines.
:34:33. > :34:38.We are on the second stage of our epic journey across China's vast
:34:39. > :34:45.western frontier, where few travellers dare to venture. After
:34:46. > :34:51.travelling more than 3000 miles north-west, we arrived in Xin Xin
:34:52. > :35:05.province, which lies on the borders with Afghanistan and Pakistan.
:35:06. > :35:08.Kashgar's culture is at odds with mainland Chinese. It looks like an
:35:09. > :35:15.ancient medieval city we have come to. We are on the far fringes of
:35:16. > :35:19.China. The city was once a major centre on the silk road, the 7000
:35:20. > :35:26.mile trade route that connected China's yellow River Valley with
:35:27. > :35:32.India and the Mediterranean. Today, Kashgar is a deeply divided city. In
:35:33. > :35:35.the old town, Muslims from Central Asia strive to preserve their
:35:36. > :35:42.ancient culture and religious practices. While in the new city,
:35:43. > :35:48.the recent influx of an Chinese who make up 92% of China's population
:35:49. > :35:55.build their skyscrapers with the riches of the region's oil and gas.
:35:56. > :36:03.This is where the far east meets the Middle East. I don't feel like I am
:36:04. > :36:14.in China. I feel like this is Central Asia, not China. There have
:36:15. > :36:20.been violent protests from disenfranchised against the Han
:36:21. > :36:26.Chinese. We have come to the market to find out if the culinary and
:36:27. > :36:44.religious customs are surviving in this ethnically divided city. . We
:36:45. > :36:56.are met by our guide, Mohammed. Nice to meet you. Once again, we are
:36:57. > :37:03.entering the domain of a formidable group of women. This is my mother,
:37:04. > :37:09.this is my wife, this is my uncle's wife, and this is my younger sister.
:37:10. > :37:15.It is going to be a real privilege to cook with these women,
:37:16. > :37:22.particularly as men are usually banned from their kitchen. Mohammed,
:37:23. > :37:28.your wife is really quick at making the noodles. It tastes better when
:37:29. > :37:36.made by hand. The Uyghurs are pasta specialists,
:37:37. > :37:41.and claim to make 72 different varieties. Today the ladies are
:37:42. > :37:45.making family favourites. Mohammed's wife is showing me how to make the
:37:46. > :37:53.famous hand pulled noodles of this region.
:37:54. > :38:00.This is quite a thick noodle, and she said, no, it goes through
:38:01. > :38:07.another stage, we pull it to make it thinner. Meanwhile, Mohammed's
:38:08. > :38:14.mother is making a dumpling soup. So, this is for the dumpling. How
:38:15. > :38:24.long has she been making these? About 15 years. -- 50 years. I could
:38:25. > :38:28.tell by the way she moves, she is very skilled. She rolls out the
:38:29. > :38:34.dough which is made by egg whites rather than yolks, so she can
:38:35. > :38:43.stretch it out more. So she rolls it on one thing. This is how Italians
:38:44. > :38:49.also do pasta. I paid my way through university by giving lessons in how
:38:50. > :38:56.to make Italian pasta. Now I feel like the student.
:38:57. > :39:06.It is so clever. This is worth the trip out here, to see this.
:39:07. > :39:12.Once Mohammed's mother has cut the dough into small squares, we roll
:39:13. > :39:21.them into parcels with alfalfa sprouts. It is like tortellini!
:39:22. > :39:29.You take a little bit and then just... The dumplings need to boil
:39:30. > :39:37.for five minutes until they become translucent. Meanwhile, I had
:39:38. > :39:41.outside to see how Mohammed's auntie is getting on with the rest of the
:39:42. > :39:54.meal. This is the rest of the sauce, right? Is there any meat in it? Yes,
:39:55. > :40:00.lamb. I am helping Mohammed's auntie finished the noodles. The first step
:40:01. > :40:08.is to pull each length of the noodle onto an oiled board. She is kind of
:40:09. > :40:14.working the dough, spinning it. Then she winds the noodles around her
:40:15. > :40:18.hands. And now for the most difficult part, stretching them out.
:40:19. > :40:23.It looks like she is playing Cats cradle.
:40:24. > :40:35.Then they go into a wok of boiling water for three minutes.
:40:36. > :40:45.This is a long piece of noodle! And then pull it? Bang it? Slap it
:40:46. > :40:57.against the board. That's it! It is the end of our time in
:40:58. > :41:06.Kashgar, and our exploration of China's ethnic minority cuisines.
:41:07. > :41:11.This is the one you pulled? I am really in love with the noodles, it
:41:12. > :41:17.is really is springy and delicious, and it is satisfying to make your
:41:18. > :41:20.own noodles. China is so diverse, so many different people, different
:41:21. > :41:25.ideas, different religions, different cultures.
:41:26. > :41:34.Through food, that is the identity. And now with the Uyghurs, that is
:41:35. > :41:41.their culture, just right on the plate, right there, that says it
:41:42. > :41:42.all. It is magnificent. Mohammed, to you and your whole family, thank you
:41:43. > :41:55.very much. Those noodles looked amazing. Still
:41:56. > :41:58.to come, Tom Kerridge is busy making the ultimate pub snacks, he is
:41:59. > :42:02.creating his brilliant version of pork scratchings and pickled eggs to
:42:03. > :42:08.name just a few, and it is almost time for the omelette challenge. Can
:42:09. > :42:12.you take inspiration from Palin and boost your current time, and can you
:42:13. > :42:24.break the current world record? It will be a pure test of hen-durance!
:42:25. > :42:29.So no cracking under pressure, and hen-ough is en-oeuf! I apologise to
:42:30. > :42:35.everybody for those terrible jokes. Will it be food heaven or Helfer
:42:36. > :42:50.Helen? We will find out at the end of the show. So what is next? I am
:42:51. > :42:52.going to make keema paratha. We need ginger and coriander, sugar and salt
:42:53. > :43:03.and some of the pomegranate seeds for the raita. We need to prep the
:43:04. > :43:07.paratha. So the lamb needs to go on first. Just for the dough, we need
:43:08. > :43:16.wholewheat flour, chapatti flour, and carom seeds. I have never tried
:43:17. > :43:24.these before, they are kind of like fennel. A little oil and water to
:43:25. > :43:27.make the dough. As you bite into them, you kind of have this numb
:43:28. > :43:37.feeling on your tongue, it is a strong flavour. It is a very small
:43:38. > :43:43.quantity of poison. I'm sorry? What? Are you joking? I am not. It is
:43:44. > :43:50.making your tongue numb wherever you bite it. Well I ever get the feeling
:43:51. > :43:55.in my tongue back? You will, and you have this explosion of flavours in a
:43:56. > :44:02.part of your tongue tasting and other parts are numb, it is like the
:44:03. > :44:10.firecrackers you associate with Diwali. That is tomorrow.
:44:11. > :44:18.So, tell me about paratha, it is a street food? It is a perfect
:44:19. > :44:21.travelling food. You find them in little street shacks all over the
:44:22. > :44:28.country along all major motorways, everywhere. And essentially,
:44:29. > :44:34.parathas literally translated, it is formed of two words, one means
:44:35. > :44:39.layers and the other means dough, the wholewheat dough. And something
:44:40. > :44:47.like this, presumably it is quite cheap to buy in India? You can spend
:44:48. > :44:51.100 rupees or whatever. Now, just the lamb mince going, get up oil
:44:52. > :44:56.really hot and add wholewheat spices. We have some cloves,
:44:57. > :45:02.cardamom, bay leaves and cinnamon. And this is tempering the spices but
:45:03. > :45:06.keeping the flavours. Spices sit in your store cupboard for so long, and
:45:07. > :45:12.they need that injection of vibrancy? Whole spices always added
:45:13. > :45:18.to hot oil. Never cold oil. And then ground spices, if they are really
:45:19. > :45:24.expensive, you add them at the very end, if they are cheap, you cook it.
:45:25. > :45:28.And you have some ginger and Chile as well?
:45:29. > :45:36.In terms of the other spices, the basics, ground cumin, ground
:45:37. > :45:43.coriander, turmeric, red chilies, smoked paprika. I like smoked
:45:44. > :45:47.paprika for the depth it gives, but otherwise Jilly is good enough. What
:45:48. > :45:57.would your recommendation be an spices? Always buy them whole, grind
:45:58. > :46:02.and use whatever. With the exception of turmeric and chilies, they are
:46:03. > :46:08.vying to buy ground. It is not necessary to make your own, but
:46:09. > :46:14.otherwise... Anything expensive, cumin, cloves, peppercorn, cardamom,
:46:15. > :46:25.mace, not me, the aromatic spices that form garam masala, always buy
:46:26. > :46:31.them whole. They lose their flavour, ground spices, 50% is lost in the
:46:32. > :46:35.first few days. Tell us about your brand-new restaurant. I am very
:46:36. > :46:50.excited, opening up a new restaurant in Covent Garden, Cinnamon Bazaar,
:46:51. > :46:56.and it is inspired by the silk road, 3000 years of history. Lots of
:46:57. > :47:00.little towns, where they met and exchanged ideas, and people's tastes
:47:01. > :47:06.were changed by interacting and sharing ideas. Really? You have
:47:07. > :47:12.taken inspiration from that idea, what can we expect, mainly street
:47:13. > :47:18.food? We are open all day, how do I say? It is a very democratic place,
:47:19. > :47:24.I am all for democracy! It is an all-day thing, from breakfast, lunch
:47:25. > :47:30.and dinner. Also afternoon tea, carrying on through the day. Working
:47:31. > :47:34.all day long, essentially! All-day offering, not like opening a
:47:35. > :47:41.restaurant for lunch, then close, then open for dinner. It is a social
:47:42. > :47:45.place before social media. Right, you are taking back social media!
:47:46. > :47:50.The other interesting aspect of what you are doing, you have got a new
:47:51. > :47:53.book coming out. Yes, I have just finished writing this book, it is
:47:54. > :48:02.going to be an Indian festival beasts, and it goes through the
:48:03. > :48:09.calendar. -- feasts. I have chosen 12 or 13 from the hundreds of
:48:10. > :48:16.festivals from January, through the spring, Easter, Christmas. We have a
:48:17. > :48:27.sizeable community of Christians. There is Diwali, of course. What
:48:28. > :48:32.will you do to celebrate Diwali? Actually, the celebrations have been
:48:33. > :48:39.going on for almost three weeks now. Today is day two of the festival,
:48:40. > :48:47.Diwali festival, God, so that is the mince coming through. Once you have
:48:48. > :48:53.made that, you make up the parathas, I am a little bit nervous, I have
:48:54. > :48:56.never done this before! It will be an interesting method to bring this
:48:57. > :49:05.together, you need a little bit of flour? Yes, a bit of flour on the
:49:06. > :49:11.surface. What you want is you have got these golf balls, and what you
:49:12. > :49:17.want is they need to be rested, you do not want to be doing it
:49:18. > :49:21.immediately. Also, the mince, whatever billing, potatoes,
:49:22. > :49:28.cauliflower, radish, we have got mince - it has got to be cold. You
:49:29. > :49:33.are going really fast, slow it down! I make an indent with my left thumb,
:49:34. > :49:39.and with my right thumb I am stretching it out. How is that
:49:40. > :49:46.looking? The site needs to be slightly thinner. I am going to end
:49:47. > :49:53.up with a hat! You want to Filion almost as much, really packed it
:49:54. > :49:59.tight, as much billing as the dough. So it needs to be quite compact. I
:50:00. > :50:07.feel like I'm going to make a big's year of this, but we will see how I
:50:08. > :50:13.get on! With my left hand, I am bringing it together, putting a nice
:50:14. > :50:20.seal on the edge. Mine is getting there. Why is everyone laughing?! It
:50:21. > :50:24.is definitely getting there! You want to roll this out, leave it a
:50:25. > :50:30.couple of minutes, we will go straight in. Straight into the
:50:31. > :50:40.frying pan? Straight into the pan. That is not too bad at all! How thin
:50:41. > :50:48.should it be? Make it about three millimetres, half a centimetre. And
:50:49. > :50:55.straight into a dry frying pan? Always dry, you want to get a bit of
:50:56. > :51:02.brown colour like this. Like soap. And when it has been cooked on one
:51:03. > :51:07.side, give this a stir. I like adding a little bit of potato into
:51:08. > :51:14.the mix, because it kind of absorbs all the juices, and it keeps all the
:51:15. > :51:21.flavour in. What are you brushing it with? A bit of clarified butter. A
:51:22. > :51:28.little bit of ghee. Yeah, a little bit of ghee, there we go. They look
:51:29. > :51:33.wonderful. And it will give it something extra. You can use oil,
:51:34. > :51:42.ghee is traditional but not essential. And to serve it,
:51:43. > :51:46.literally straight to the table? You make this raita with some ground
:51:47. > :51:50.cumin. I notice you have left mine on the chopping board, but I will
:51:51. > :51:57.not take it personally! Not at all, this is what it should look like.
:51:58. > :52:06.Wonderful. Actually, I notice how you flipped it, it starts to pop up.
:52:07. > :52:14.Is that ready to be served? I guess. Do you slice it, or served straight?
:52:15. > :52:22.You can served whole, but let's cut this one. Talk us through the dish.
:52:23. > :52:30.You have got keema paratha, these parathas filled with spiced lamb. It
:52:31. > :52:37.is dangerous putting my fingers so close to the knife! A bit of
:52:38. > :52:50.pomegranate? Over the top. Tell me your dish again. Keema parathas,
:52:51. > :53:01.keema filled with spiced lamb and a pomegranate raita. And a bit of
:53:02. > :53:05.butter! But of all! -- beautiful! I don't know about the butter on the
:53:06. > :53:10.side, I feel I have been a bit generous, but we can have a go at
:53:11. > :53:14.that, tell us what you think. It looks really wonderful. Did you get
:53:15. > :53:27.the smells of the spices? You can probably go straight in, all about
:53:28. > :53:32.the ripping. I love it, delicious. Not too spicy? Oh, it is perfect.
:53:33. > :53:37.Let's head back to Colchester in Essex to find which wine Sandia has
:53:38. > :54:14.matched with the perfect parathas. Vivek, you're stuffed parathas are
:54:15. > :54:20.so much fun to pair with wines. Even though it is a humble dish, I would
:54:21. > :54:25.recommend splashing out on this, but not all red meat dishes require big
:54:26. > :54:35.reds, so I have chosen this pinot noir from chilli. It has
:54:36. > :54:42.extraordinarily complexity but is light and fun to drink, it will go
:54:43. > :54:50.well with lamb. It has got a seductive nose, you are seduced by
:54:51. > :54:56.cherries, Danson and peppery spice. The red fruit balances out well with
:54:57. > :55:03.the human and ginger in the lamb mince. Pinot noir from this country
:55:04. > :55:09.is a new discovery. Do not underestimate this wine.
:55:10. > :55:22.This sort of dish you would make in the restaurant as well? Yes, I have
:55:23. > :55:26.it on the menu, the full shebang, the full parathas. I love the way it
:55:27. > :55:32.is working, the wine, with the ginger and the chilli. I would go
:55:33. > :55:37.for this for breakfast! Breakfast is sorted! Now it is time to catch up
:55:38. > :55:41.with the Hairy Bikers, Si and stave, making an autumnal version of the
:55:42. > :55:51.traditional summer pudding, and it looks superb! -- Dave.
:55:52. > :55:57.It is great to eat fresh stuff out of the oven, but bread is always
:55:58. > :56:02.useful once it is past its best. It is an autumn twist on a summer fruit
:56:03. > :56:08.pudding, an absolute legend of a bread dish. Instead of all these wet
:56:09. > :56:13.fruits, strawberries and raspberries, we love summer pudding,
:56:14. > :56:19.but this has got apples and pears, blackberries, a forager's delight,
:56:20. > :56:22.and cheap as chips. Start off with a couple of Bramley apples, chop them
:56:23. > :56:29.into juicy chunks and pop them in the pan. Along with 500 grams of
:56:30. > :56:34.plums and a couple of lovely peeled and sliced pears. Summer pudding is
:56:35. > :56:36.an interesting dish, I don't know who thought of this, but in
:56:37. > :56:46.Victorian times there were references to a similar pudding that
:56:47. > :56:51.they called hydropathic pudding, it was thought of as healthy. We go to
:56:52. > :56:57.throw the blackberries in later, we want to keep the shape. And we have
:56:58. > :57:02.got a trick to show you how to get it out of the basin without making
:57:03. > :57:08.an unholy mess. It is a good trick, this! To turn the juices into syrup,
:57:09. > :57:14.chuck in some butter and caster sugar, and simmer on a low heat.
:57:15. > :57:19.Look at that! Isn't that just gorgeous? There is a bit of heat in
:57:20. > :57:24.the pan, and what we are going to do is just put the blackberries in at
:57:25. > :57:29.this point, then just give it... Well, not stirring it, just folding
:57:30. > :57:32.it, do you know what I mean? It is going to be lovely, you are going to
:57:33. > :57:39.be able to see the shape of the ingredients, not just a big gloop
:57:40. > :57:44.fruit. That has been on for five or six minutes, and look at the juice
:57:45. > :57:56.that is coming out. Good grief, that is not cooking, it is leaking! Isn't
:57:57. > :58:02.it? That basically goes for 15 minutes. I think it has probably
:58:03. > :58:06.gone for 15. It may be has, yes. We need to separate the solid fruit
:58:07. > :58:12.from the syrup, because we soak the bread in syrup as we go, and we want
:58:13. > :58:16.to pack it with that lovely fruit. Fantastic, isn't it? Absolutely
:58:17. > :58:23.gorgeous, leave it to sit to make sure that all of the lovely juices
:58:24. > :58:28.go into the fruit. Now, really, you can't do much with this until it has
:58:29. > :58:32.gone cold, but you want to drain all the fruit out, so leave it for 20
:58:33. > :58:40.minutes - just to do its own thing, just for the juice to naturally come
:58:41. > :58:45.out. Cup of tea? Might as well. Look at that, that is what happens when
:58:46. > :58:50.you milk autumn fruits. We need to boil that until it has reduced in
:58:51. > :58:59.volume by half, and that will be the most fruity dollop of gorgeousness
:59:00. > :59:05.since Adam bit into the apple. Mr King, I think we are there, look at
:59:06. > :59:10.that, sticking to the spoon. Before you can move on, we have got to cool
:59:11. > :59:17.down the syrup. Another hairy hint, pouring it into a flat stage makes
:59:18. > :59:21.it cool much quicker. -- this. This type of pudding is notorious for
:59:22. > :59:25.being difficult to get out of the bowl in one piece. So our top tip is
:59:26. > :59:31.to line the bowl with clingfilm. Make sure you will it first, then
:59:32. > :59:35.you can slide it right down to the base. Leave plenty over, because we
:59:36. > :59:42.are going to overlap that on the top. This is the good bits now, the
:59:43. > :59:48.build! And for the build, it is all about one thing. The bread. It can
:59:49. > :59:52.be stale, it can be cheap, it can be nasty. It is still bread and it
:59:53. > :59:56.works great for this. Because the bottom of the basin is circular, you
:59:57. > :00:01.need a circle of bread for the bottom. We need to get this in the
:00:02. > :00:08.syrup, do not soak it. It is like Blake and dip. One, two, and this is
:00:09. > :00:15.the brilliant thing to do with the family, kids can see the
:00:16. > :00:24.Yes, and they can get it all over their T-shirts! Luckily, Davis
:00:25. > :00:31.dressed for the occasion. Cut rectangles from the bread, in the
:00:32. > :00:39.syrup and place them around the bowl, making sure they overlap. Now,
:00:40. > :00:47.the fruit. It looks beautiful. Doesn't it? Just pack that... It is
:00:48. > :00:55.perfect. Once it is filled, we like to be really tidy and use a plate to
:00:56. > :00:57.cut perfect segments for the base. Four of those, we have a perfect
:00:58. > :01:06.base for our autumn pudding. Each segment has to overlap slightly
:01:07. > :01:17.to make sure your ceiling in all of the fruity goodness. Isn't that
:01:18. > :01:24.lovely? Beautiful. Wrap it up. Wrap the clingfilm carefully over the
:01:25. > :01:28.base. We want a nice seal, and it needs to go into the fridge for
:01:29. > :01:39.about 12 hours, overnight is great. It just needs to collide de Laet
:01:40. > :01:46.into a fruity mass -- coagulate into a fruity mass. And press it, you can
:01:47. > :01:58.use a house brick, we are going to use a 7lbs weight. Leave it until
:01:59. > :02:16.tomorrow. Oh, look at that. I am in love with
:02:17. > :02:21.that! That is an autumn pudding! That is made from wonderful British
:02:22. > :02:26.fruits, old bread and a bit of native wit. A wedge of that with
:02:27. > :02:35.cream, what could be better? Nothing. Look at that. That is a
:02:36. > :02:49.proper British treat, and dressed with beautiful fresh British cream.
:02:50. > :02:56.That just fills your mouth full of flavour and fruitiness. It is a
:02:57. > :03:03.wonderful harvest festival of your tonsils. You
:03:04. > :03:12.Watto pudding! Let's speak to some of you at home. Paper from Kent,
:03:13. > :03:15.what is your question? I have been given a huge amount of fresh
:03:16. > :03:21.turmeric brought back from the West Indies. It was picked on Wednesday.
:03:22. > :03:28.How do I store it and how do I cook it? What do we think? You can make
:03:29. > :03:34.turmeric powder out of it, which will taste fresher than the powder
:03:35. > :03:37.you buy in the shops, so slice it thinly, dry it in a low oven and
:03:38. > :03:42.grind it into a powder, or you can smash it into marinades. At work we
:03:43. > :03:49.do a grilled chicken which is marinated with fish oil, sugar,
:03:50. > :03:57.garlic, turmeric. And you could juice it with some ginger and
:03:58. > :04:06.cayenne pepper. Pepper, would you like to see food heaven or hell?
:04:07. > :04:15.Heaven, please. And I have a couple of tweets, scallops, clams from a
:04:16. > :04:23.market, what would you do with them? A simple curry, it just involves
:04:24. > :04:26.five ingredients. Sliced onions, chopped ginger, green chilies, curry
:04:27. > :04:30.leaves if you can find them and turmeric. These are the only five
:04:31. > :04:36.things you need other than what you have got. Sprinkle your prawns and
:04:37. > :04:42.scallops with a bit of turmeric and salt, and cooks a couple of minutes
:04:43. > :04:47.either don't cook the clams. Start off with some oil in a pan, soften
:04:48. > :04:50.the onions, the ginger and the green chilies and the curry leaves, all of
:04:51. > :04:56.it in, turmeric and salt, and then add the clams. When they open up,
:04:57. > :05:00.add some coconut milk and then scallops and prawns back, it is the
:05:01. > :05:07.most amazing seafood you will ever eat. I was watching you talk and
:05:08. > :05:11.getting more excited by the minute! And Jane says she has two lemon sole
:05:12. > :05:20.in the freezer and she would love to know a recipe for Sunday lunch. My
:05:21. > :05:25.go to is some brown butter. Flour it, a little bit of sea salt, black
:05:26. > :05:31.pepper, hit it with some lemon juice, it is just so simple. What
:05:32. > :05:34.would you do? Pretty much that. I would probably sprinkle a little
:05:35. > :05:38.roasted Cuban, coriander and peppercorn along with the butter,
:05:39. > :05:43.just crisper. Let's go back to the phones. Our next caller is Blossom
:05:44. > :05:56.from Doncaster. What is your question? I would like to ask Vivek
:05:57. > :06:00.how to cook masala lamb chops. The lamb chops, marinade and with ginger
:06:01. > :06:05.and garlic taste like we did, brown and red chilies, a bit of smoked
:06:06. > :06:08.paprika if you have any going. Guarente masala, salt and sugar, a
:06:09. > :06:15.bit of lemon juice, and put it on the side. In another bowl, mix more
:06:16. > :06:26.ginger and garlic paste with some yoghurt, lemon juice and ginger.
:06:27. > :06:29.Cook chops, two or three minutes, depending on how you like them
:06:30. > :06:34.chopped, and you have the most amazing masala lamb chops. And which
:06:35. > :06:40.dish would you like to see? Heaven, please. You are in business! Miranda
:06:41. > :06:46.from Newcastle, what would you like to ask? I always have a lot of
:06:47. > :06:52.leftover pumpkin from Halloween, and I was wondering what I could do with
:06:53. > :06:56.it. It is used a lot in Thai cookery, isn't it? Yes, you can
:06:57. > :07:00.poach it in coconut milk and then add it to Currys, but they also use
:07:01. > :07:06.its sweet, so make a custard with duck eggs and coconut cream and palm
:07:07. > :07:12.sugar, and steam that inside, so remember you can use it as a desert
:07:13. > :07:20.as well. That is quite a turn of events. Anything to add to your
:07:21. > :07:26.pumpkin, Miranda? Sweet sounds good. I would like to see heaven. Looks
:07:27. > :07:32.like it is a good round of heavens for you. It is time for the omelette
:07:33. > :07:35.challenge now. You have both been here before, but Andy, you failed to
:07:36. > :07:43.get on the board. You hoping to beat that today? Not in the bin, that is
:07:44. > :07:44.my ambition. And Vivek, you have a tonne of 19 seconds. Can that be
:07:45. > :07:55.beating? I will try my best! You both know the rules, you must
:07:56. > :07:57.use three eggs but feel free to use anything else from the ingredients
:07:58. > :08:02.in front of you to make them as tasty as possible, the clock stops
:08:03. > :08:07.when your omelette hit the plate, so you both feeling ready? It's good
:08:08. > :08:13.that we have the confidence in the kitchen today! Go!
:08:14. > :08:19.I feel like there was more confidence last time, but we are off
:08:20. > :08:25.to a very good start. Everyone is feeling calmer in the kitchen. What
:08:26. > :08:30.you think of their Olympic times? This is really stressing me out! It
:08:31. > :08:34.is the music that gets it going. It is tense in here.
:08:35. > :08:43.We have got on that all over the harbour! Come on, Andy. Good man. My
:08:44. > :08:50.goodness, it is always an interesting turn of events. We have
:08:51. > :09:01.omelette here and on the plate. That is about one egg! Is it cooked? Kind
:09:02. > :09:07.of. Be nicer than John Torode, please! I will leave that one.
:09:08. > :09:13.Vivek, you have still got butter in there. You are meant to have butter.
:09:14. > :09:19.Normally it is melted in! Two very interesting looking
:09:20. > :09:24.omelettes. It is formed! There is a lot of loose eggs, I am feeling a
:09:25. > :09:28.bit weird. We do need to check, Andy, do you think you have made the
:09:29. > :09:35.board with that time? It depends on if I have made the Matt! You have
:09:36. > :09:44.made the board, 26.28 which brings you around, not right at the bottom,
:09:45. > :09:51.but around here. Are you happy? And Vivek? As long as I can get to keep
:09:52. > :09:56.my old time! Do you think you get to keep it? My all time? Are not on
:09:57. > :10:04.this attempt. You didn't beat your time, it is 22.08, you didn't win
:10:05. > :10:10.gold! # Gold!
:10:11. > :10:14.You see what I did there? So Helen gets her heaven food, or will she
:10:15. > :10:16.get her hell? Helen Glover faces either her food
:10:17. > :10:18.heaven, chocolate lava cake, or food hell, chilli
:10:19. > :10:19.and lemongrass pork. But first a brilliant clip from Tom
:10:20. > :10:33.Kerridge, he is making pub snacks. For me, there is nothing better than
:10:34. > :10:38.a nice pint of real ale and some salty snacks. But there is more to
:10:39. > :10:44.bar snacks than a packet of crisps. I have three great home-made ones
:10:45. > :10:49.that are dead easy to knock up. Old school pub snacks are back on the
:10:50. > :10:52.menu, and rightly so. I'm going to show you a few that are perfect for
:10:53. > :10:55.when your mates come round, brilliant beer food. First up, pork
:10:56. > :11:07.scratchings. Everybody's favourite. They are so ridiculously easy to
:11:08. > :11:11.make, you will never buy a packet again. Pork skin is very cheap and
:11:12. > :11:16.easy to get hold of, so don't worry about the expense on this one. Any
:11:17. > :11:20.good butcher will have this for you. When pubs first introduced these,
:11:21. > :11:25.they were nice and salty to encourage drinking. Salty snacks and
:11:26. > :11:29.beer are the best combination. So in with a good whack of salt and a
:11:30. > :11:33.splash of white wine vinegar. Vinegar makes the skin go tight, and
:11:34. > :11:38.the salt draws out the moisture, helps to give it a really good
:11:39. > :11:42.crunch. A nice crackle. The same as if you are doing crackling on a
:11:43. > :11:48.Sunday lunch. They go onto a tray with a rack. If there is any excess
:11:49. > :11:51.fat, it drops down so they don't sit in it. Half an hour in a hot oven,
:11:52. > :12:02.and we are in business. They look amazing. They are one of
:12:03. > :12:06.my first pub memories, pork scratchings, being given a packet of
:12:07. > :12:10.them and a bottle of pop, and city in the garden.
:12:11. > :12:20.Next, some pickled eggs. The most important part of pickled eggs is
:12:21. > :12:24.the pickled mix, and this is something I keep in my fridge all
:12:25. > :12:32.the time. It is a mixture of water, sugar and vinegar, with a load of
:12:33. > :12:36.spices. Cinnamon, star anise, coriander seeds and fennel seeds.
:12:37. > :12:40.This is my secret to a top-notch pickled egg, and it makes a great
:12:41. > :12:49.vegetable pickle, as well. Now the eggs. I am using quails' because
:12:50. > :12:52.they are naturally snack size. Boiled over two minutes, then
:12:53. > :12:58.straight into ice water to stop them cooking further. What you normally
:12:59. > :13:01.get with pickled eggs are eggs which have been hard-boiled and then put
:13:02. > :13:08.into a vinegar solution to preserve them. What I am trying to do here is
:13:09. > :13:11.make sure that we have got just beautifully cooked soft boiled quail
:13:12. > :13:17.eggs that have then gone into a vinegar mixed just for flavour. Two
:13:18. > :13:20.hours will do the job nicely. To go with these quail eggs, I am going to
:13:21. > :13:29.make an amazing curry sauce. It is just curry powder and tomato
:13:30. > :13:33.puree cooked in a little oil for a more rounded flavour. Red onion
:13:34. > :13:43.gives a lovely sweetness to the onion puree, then white onion. This
:13:44. > :13:51.has loads of acidity, gives a real onion kick, then add in two chopped
:13:52. > :13:58.tomatoes. Sticker Lindon and let it gently stew. -- stick a lead on it,
:13:59. > :14:05.and then let it stew. Then into the blender for a good blip. You want to
:14:06. > :14:15.leave it to puree for as long as possible, as long as your ears can
:14:16. > :14:24.bury stand it. Silence is golden. It is a bit cheffy, but I like to put
:14:25. > :14:31.the sauce through a sieve to get rid of any lumps. Some seeds and chopped
:14:32. > :14:33.chives, and you are done. Now you can put this in a bottle to squirt
:14:34. > :14:45.over the eggs. Now I am going to make some spicy
:14:46. > :14:52.nuts. I am using peanuts, but you can use any type. Almonds, cashews
:14:53. > :14:56.and hazelnuts will also work. Just remember these four spices. First
:14:57. > :15:06.thing, turmeric, this is wonderful for fragrance and colour. Cayenne
:15:07. > :15:20.pepper gives a real heat. Now human -- human cumin and curry powder. You
:15:21. > :15:26.want a wet paste that will code the nuts. The moment you start stirring
:15:27. > :15:29.all of those spices together, they start releasing all of their
:15:30. > :15:35.fragrance smells, and it smells amazing. Once they are nicely
:15:36. > :15:37.coated, tip them into a baking tray, spread them out and into the oven
:15:38. > :15:49.for 15 minutes. Give your notes a quick stir from
:15:50. > :16:01.time to time to make sure they are not burning. -- nuts. Wow, they
:16:02. > :16:09.smell fantastic! Three fantastic pub snacks. But they are not proper pub
:16:10. > :16:18.snacks without a pub, so I have come to Kent, where the landlord, Pete,
:16:19. > :16:22.is passionate about real ale. How are we doing, guys? Listen, I have
:16:23. > :16:28.got some pub snacks, what an amazing place you have! We have got pickled
:16:29. > :16:34.eggs, spicy nuts, and also some home-made pork scratchings. Here you
:16:35. > :16:48.are, girls, do you fancy some spicy nuts?! They are as good as what my
:16:49. > :16:57.Mrs makes! Scratchings? Pickled eggs. The way that Sally ate hers
:16:58. > :17:09.was quite erotic! Sometimes big is not always best! Cheers!
:17:10. > :17:16.Well, they looked fantastic, perfect with a pint. Now time to find out
:17:17. > :17:21.whether Helen is getting food heaven or food health. We are going to
:17:22. > :17:25.check with the guys, I will talk you what we're going to make, chocolate
:17:26. > :17:30.lava cake can be served straight on the table, we will melt down
:17:31. > :17:35.chocolate and butter, whisk up some eggs with caster shower, folded or
:17:36. > :17:43.through with flour to make the most beautiful melting chocolate moment.
:17:44. > :17:48.And we will served -- serve it with ice cream to match your dad! The
:17:49. > :17:53.guys can still vote, chilli and lemongrass pork for food hell,
:17:54. > :17:58.lovely chilli and lemongrass, nicely sliced, a little bit of curry
:17:59. > :18:02.powder, softened, served with egg fried rice. But we do know that it
:18:03. > :18:11.was heaven, because we have three boats for it! Heaven all the way!
:18:12. > :18:20.Thanks! Let's get cooking, we're going to talk about our lovely dish,
:18:21. > :18:25.which is very simple to make, one of those recipes that I find is a very
:18:26. > :18:30.handy want to have for a dinner party. Only using a few ingredients,
:18:31. > :18:35.you can make a fantastic quick desert. Chop up the tomatoes. No,
:18:36. > :18:38.chocolate, I don't know where the tomatoes came from! We are nearly
:18:39. > :18:43.getting to the end of the show! You guys work on the ice cream, I am not
:18:44. > :18:47.going to work on the tomatoes, I will work on the chocolate! Fry up
:18:48. > :18:52.some breadcrumbs to fold through the chocolate banana ice cream with
:18:53. > :18:58.peanut butter, very simple to make. Nice crumbs. Toasted? And some
:18:59. > :19:04.frozen banana, frozen banana ice cream. It sounds amazing. I thought
:19:05. > :19:09.your dad might not like it. Might not approve, we will see! It is a
:19:10. > :19:15.really good method, maybe you could make some for him at home, we will
:19:16. > :19:23.save some for you to take any car. It may not last! To Penzance?! Who
:19:24. > :19:28.knew it was a real place?! My English geography needs a lot of
:19:29. > :19:35.work! Tell me about your plans now, you are taking some time off? I am
:19:36. > :19:42.really busy, actually, I have said yes to a Strictly Children in Need
:19:43. > :19:47.special, which sounds good until you see me trying to dance elegantly! I
:19:48. > :19:53.am sure that will take place! I am working on elegant at the moment, it
:19:54. > :19:58.is difficult for me. Does a lot of preparation go into that? No, not
:19:59. > :20:02.really, lots of different athletes are doing it, totally out of our
:20:03. > :20:07.comfort zone for a good cause, Children in Need. And Steve has a
:20:08. > :20:12.bit of experience in Strictly Come Dancing, he should be able to give
:20:13. > :20:16.you some tips. It is the kind of thing we will argue about, when we
:20:17. > :20:24.had our first dance, we were arguing about the way to do it. I will leave
:20:25. > :20:29.that to Pasha, he is my partner, he is patient with me. And what has
:20:30. > :20:33.been the hardest part of the process? Learning steps, leading to
:20:34. > :20:38.move my feet and my hands. For eight years, I have moved them one way,
:20:39. > :20:43.just one stroke on repeat for 80 years! And now I have to remember
:20:44. > :20:48.how to coordinate things. So that is kind of challenging me mentally more
:20:49. > :20:54.than physically, really. So a little bit more complicated than rowing.
:20:55. > :20:57.Coming back to our process here, the guys are making breadcrumbs for the
:20:58. > :21:05.ice cream. You can make noise now, it is OK! We are also going to add
:21:06. > :21:09.some caster sugar to these large free range eggs, and we are going to
:21:10. > :21:15.whisk them until they are light and fluffy. Simple ingredients, a touch
:21:16. > :21:20.of flour, chocolate, eggs, butter, sugar, the ultimate in easy deserts.
:21:21. > :21:24.Does it matter what kind of chocolate you use? Really, it does
:21:25. > :21:29.matter, because we are really tasting it, we're using something
:21:30. > :21:34.over 70%, dark chocolate. I am going to add a tiny touch of salt to
:21:35. > :21:44.balance out the sweetness. We have got the caster sugar, the butter is
:21:45. > :21:48.melted, I am going to take it off the heat. I am going to give you a
:21:49. > :21:51.job, it is a bit of a cheating desert, we are pouring the butter
:21:52. > :21:52.over the chocolate. It is a great little cheat for Halloween
:21:53. > :21:58.celebrations around the country, Paul that straight in, start melting
:21:59. > :22:04.it down. All of it? Yes, all of it, a great pudding to share, you served
:22:05. > :22:14.to the table, and I want to eat the whole thing! It is one of those
:22:15. > :22:21.deserts that you want to dive into. Tell me about the banana ice cream,
:22:22. > :22:27.quite an interesting technique. Chopped up frozen bananas, peanut
:22:28. > :22:31.butter, that is it. Instant! The breadcrumbs that I am toasting for
:22:32. > :22:36.you, a bit of butter, taking it as brown as you like it. Some of that
:22:37. > :22:43.goes into the ice cream. That will give you a lovely nutty crunch. We
:22:44. > :22:49.do have the peanut butter, it is a good mixture. I am obsessed with
:22:50. > :22:56.that ice cream recipe, frozen banana, peanut butter, nothing much
:22:57. > :23:01.else. You can add chocolate chips, it comes out gorgeous. You could
:23:02. > :23:08.also add some frozen mango in there if you wanted mango sorbet. The
:23:09. > :23:18.chocolate is melted, the exiled nicely whisked up. -- the eggs are
:23:19. > :23:21.nicely. I am going to pour the chocolate in, but when you are
:23:22. > :23:28.adding a little bit of flour, three tablespoons, use a sieve, get a
:23:29. > :23:33.little bit of air in there. Remember, with all that whisking, he
:23:34. > :23:37.wants to incorporate as much air as possible. We are going to stir
:23:38. > :23:42.through the chocolate and butter mix, some of the best melding skills
:23:43. > :23:48.I have seen from an Olympic rower! And I thought I couldn't cook! We
:23:49. > :23:52.have had a tweet asking how to use pumpkin seeds, a lot of people have
:23:53. > :23:58.them left over, and I always roast them. You have to clean them in some
:23:59. > :24:04.water, dry them, roast them with butter and sea salt. You guys?
:24:05. > :24:11.Pumpkin seeds, yes, add them to salad. Fantastic pumpkin chutney can
:24:12. > :24:14.keep in the fridge for weeks. I remember my mum used to make this
:24:15. > :24:24.when we were little children, it would also feature at Diwali. Tried
:24:25. > :24:30.then agreed seeds, they are quite medicinal on their own, dried red
:24:31. > :24:36.chilies. -- dried fenugreek. Then the dice pumpkin flesh that you have
:24:37. > :24:43.got left over. So no poison in these! You had me thrown at the
:24:44. > :24:49.start of the show! Did I?! More red chilies, lots of salt and some
:24:50. > :24:55.sugar, it is hot and sweet, jam meets chutney. That is fantastic, a
:24:56. > :24:56.good thing to add in. Stephen has just tweeted in and asked how to
:24:57. > :25:21.cook will go -- bulgur wheat. Toilet until it is
:25:22. > :25:25.al dente. -- boil it. The challenge of cracked wheat, because it tastes
:25:26. > :25:32.of cracked wheat, true, right? Not much else! I find that when you have
:25:33. > :25:36.got something very salty, like feta or something, or even compressed
:25:37. > :25:44.watermelon, it works well, anything sharp and acidic to kind of balance
:25:45. > :25:47.the plainness. It is such a good store cupboard ingredients, you can
:25:48. > :25:54.have it sitting ready for use, and it can be used in so many ways, I
:25:55. > :25:58.love using it in a Mediterranean salad, roast your vegetables,
:25:59. > :26:01.courgettes, red onions, things like that, which will soften down and
:26:02. > :26:06.caramelised, toss it through, gorgeous. So we are looking good
:26:07. > :26:11.with our breadcrumbs, we have got the pudding out of the oven, and we
:26:12. > :26:19.are going to serve up the ice cream. We have a little bowl over there,
:26:20. > :26:22.OK. When you are adding the breadcrumbs into the ice cream, you
:26:23. > :26:29.don't want to be adding them hot. It will cool them down. Have you added
:26:30. > :26:34.some already? There is some in the mixture. If you put this into the
:26:35. > :26:38.freezer, it is gorgeous, it is very smooth when you put a scoop through
:26:39. > :26:45.it, but just like this, out of the food processor, it is just as good.
:26:46. > :26:51.If you sprinkled through fruit, seeds, nuts, you can do what you
:26:52. > :26:54.want. We are putting breadcrumbs and, add butter, sugar, but having
:26:55. > :26:59.grown up with an ice cream maker, you will have to be the judge of
:27:00. > :27:03.this. Let us know what you think. I think the only way to go with this
:27:04. > :27:18.chocolate desert is to dig straight in. Face first! Absolutely! Give it
:27:19. > :27:24.a go. It looks pretty good. So, Helen, how does the ice cream fair?
:27:25. > :27:28.Really good, different, I like it. Really nice, it tastes healthy. That
:27:29. > :27:37.is the idea, all good ingredients! To go with this, Sandia has chosen
:27:38. > :27:40.Harvey's Amontillado sherry. I have gone weird with where my money has
:27:41. > :27:46.come from, it is ?10 from Sainsbury's! Shall we try some of
:27:47. > :27:51.this? It is a nice thing that you would like to enjoy alongside a
:27:52. > :27:57.chocolate dessert. Have we got rolled in action? That is seriously
:27:58. > :28:01.chocolatey. This is like me on a plate! I am surprised at that from
:28:02. > :28:06.an Olympian, I thought we would be going healthy diets. This is where I
:28:07. > :28:12.gravitate to, but I have to bring myself back to eat healthily day to
:28:13. > :28:18.day. Beautiful! Tell me what you think of the sherry alongside the
:28:19. > :28:24.chocolate, is it good? Great. Really nice. It is that sort of sweet
:28:25. > :28:34.sherry alongside chocolate, just gorgeous. What do you think? It
:28:35. > :28:37.works? A childish head first lunge into a sophisticated sherry!
:28:38. > :28:40.Well, that's all from us today on Saturday Kitchen Live.
:28:41. > :28:42.Thanks to our brilliant studio chefs, Vivek Singh and Andy Oliver,
:28:43. > :28:46.and our new wine expert, Sandia Chang, for the top wine choices!
:28:47. > :28:49.All the recipes from the show are on the website,
:28:50. > :28:51.Next week, Matt Tebbutt is back in charge,
:28:52. > :28:57.And don't forget Best Bites tomorrow morning at 10:15 on BBC Two.