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