29/10/2016 Saturday Kitchen


29/10/2016

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It's ten o'clock and it's time for Saturday Kitchen.

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I'm Donal Skehan, and we're live for the next 90 minutes

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with some inspirational food from around the world.

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Joining me in the studio, two most excellent chefs.

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First up, the awesome Andy Oliver, who knows a thing or two

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about Thai cuisine, and a Saturday Kitchen favourite,

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the very vivacious Vivek Singh, who certainly is the man in the know

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Thank you very much. Feeling good? Ready for some cooking? Wonderful.

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What will you be making? I am making a crispy fish cloud with green mango

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and peanut salad. Should I be worried? It is delicious! And Vivek,

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what are you going to make? I am going to do parathas, a breakfast

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food from the road and off the road, so these are sort of whole wheat

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flour filled with spiced lamb mince and a pomegranate raita. We have

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lots of spice in the kitchen, and good flavour is going on! They both

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sound fantastic. And we've got some TV gems

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from Rick Stein, the Hairy Bikers, Ken Hom with Ching-He Huang,

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and Tom Kerridge. Now, our special guest

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is a two-time Olympic champion, triple world champion and quintuple

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world cup champion. She came away from Rio

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with two gold medals, and has recently claimed another

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gold - a wedding ring! CHEERING

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How are you? Reign good. Whyte we know you are a champion. I am hoping

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to leave here are professional standard and pick up some tips! You

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are in the right place. You are nervous in the kitchen, but I'm

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thinking that after this, you will feel confident. I hope so.

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Palin will be facing food heaven or food hell, so what is your heaven?

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Wrote chocolate and ice cream, anything to sweet. And my food hell

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would be anything spicy, and pork, I don't like pork. That gives me lots

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to work with. I am going to make chocolate lava cake for the food

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heaven. I'll melt the butter in a saucepan

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and stir in chopped chocolate, blended eggs and sugar and flour

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and then bake in the oven for 20 minutes until slightly

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firm around the sides, but the centre should

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still be wobbly, then serve I'll make chilli

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and lemon grass pork. I'll make

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chilli and lemon grass pork. I'll marinate the pork

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with chilli and garlic, with the other ingredients and then

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serve with an egg fried rice If you would like to ask any of us a

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question today, you can call us on 0330 123 1410. If you get through, I

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will also ask you if Helen should face her food heaven or hell, but if

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you are watching on catch-up, please don't ring, because nobody be here!

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Let's get on with the cooking. Andy, what are we going to be making? A

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Thai salad called yum pla foo, or exploded fish salad. What can I do

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for you? Make a dressing with some of the Birds Eye chillis, a clove of

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garlic and some coriander root, then pound in some palm sugar and mix in

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lime juice, fish sauce and a squeeze of this Mandarin. I should warn

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people at home that this is going to be loud. A lot of banging. But that

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means there is good action in the kitchen.

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There are two types of pestle and mortar in a Thai kitchen. Yes, you

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have a wooden one, that is for leaves and spices, but this one is

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for curry paste and marinade. I will also putting a little bit of kaffir

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lime zest, a tiny bit of galangal, it is a powerful flavour so just use

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a tiny amount. And coriander stock, so you could use coriander root as

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well. Now, tell me about the exploding fish. In Thailand it is

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made with catfish, and you can use different fish, white crumbly fish

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works best. This is hake, and I have rubbed it with a little bit of fish

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sauce, white sugar and pepper, and we have grilled it, and I will flake

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it down and dry in the then we will buzz it in here into a powder, then

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deep-fried handfuls of the powder. So this goes in now? I will break

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this down now and then show you the next stage. Tell me about the

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restaurant, it has an amazing reputation in London for good

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quality Thai food. How did it start? It started out as a pop-up, and we

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were doing events and pop-ups under the name, and I met a guy who is now

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my business partner, Tom, and we put together the idea of doing it, we

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did a residency and then we crowd funded the money and opened a proper

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restaurant, and I run the kitchen with a guy called Marc Fu is a great

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chef as well, so three of us run the restaurant. And where did you learn

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to cook these ingredients? I got used to Thai food when I was

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travelling there, but after MasterChef, I worked in a kitchen

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called Nam which was an amazing kitchen, and that really inspired

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me, that started me on my road to Thai food, and I never really looked

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back, tried to travel there as much as possible, spent six months

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working there in Bangkok. It is one of those wonderful places that you

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constantly come away with new inspiration. We have added a little

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palm sugar to this dressing. Why do you use that rather than normal

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caster sugar? Sometimes in Thai food you do use caster sugar, but

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sometimes you want the buttery taste of a palm sugar, it has a

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butterscotch taste, it is made of the sap from coconut trees. Tell me

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what you are up to. This is a green mango, a type of unripe, slightly

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sour mango, it is firm and slightly sour. I am going to Julienne it, cut

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it into thin strips, then add lemongrass, shallot, kaffir lime

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leaves and coriander, and also subpoena its. We have to get our

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exploding fish. -- also some peanuts. This is like fish crumbs

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that you fry and then pull it together into a cloud, and then you

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serve the salad over the top. So the fish has almost dried out in the

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oven? It is crumbled, dried fish, and we will put it in here. I am

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just going to finish the salad ingredients. One of the most common

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Thai salad I would see is a green papaya salad. Yes, unripe green

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papayas are crunchy, and the Thais use unripe crunchy vegetables a lot.

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Can I get this fish in here for you? Yes, just pulse it, and then into

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here. Even as we are cooking here, the smells are just fantastic, it is

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really the little hint of the galangal, the kaffir lime leaf,

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people might go ginger, normal lime. Yes, you could use coriander,

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peanuts, underripe mango, do a simple version and still get an

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authentic taste. So what are we looking for here? That is pretty

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much it, and if you get that into there, we will take it over and fry

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it. It sounds weird right now, but it will make sense on the plate, I

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promise. And do you roast the peanuts? Yes, or deep-fried. You can

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do it with cashews, to. It is all about texture. Yes, it breaks all

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the rules of fish cookery, the end result is interesting and crispy and

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delicious. So, talk us through this process.

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You have the fish floss, and you scatter it, you can do it into a

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wok, but I scatter it into the deep fryer. And then you pull it together

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and sort of turn it into a cloud. It looks fantastic. If you would like

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to ask a question, give us a ring now on 0330 123 1410. Calls are

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charged at your standard network rate. Back to the fish cloud. It has

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come together, and all of the protein sticks together, and it is

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literally like a cloud. It gets crispier and crispier as it dries

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out. I've another trying this in Thailand and I always thought there

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was Bafta involved. It does look like that, but it is just fish. It

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looks fiery, it really does, this dressing.

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That is kind of the idea. So, to serve it up, it is the salad and the

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fish cloud? Yes, it is just starting to get crispy. I am going to break

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it in half and stack it up. It is dry and crunchy, and the dressing is

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wet. And it is something you do quick and fresh like this. Yes, you

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dress the salad right at the end. We know that Helen doesn't like to

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spicy food. We will focus on the fish cloud! It looks really

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wonderful. Helen, even with a bit of spice here, you should be OK. Andy,

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talk us through it. It is called yum pla foo, it is a crispy fish over

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green salad with mango and peanuts. It looks wonderful.

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You are in for a treat. I hope we have got some to the side there, not

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to spicy. Dig in and let me know what you think. It looks amazing. I

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always wanted to know how they get that texture, and this is amazing,

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it is a bit of magic. It is just about getting the fish dry but not

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too dry so it still sticks together. And how did you get the recipe? It

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is a really traditional Thai recipe, so I guess one of those things that

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you eat on the street, and then you go and find out how to make it. And

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what do you make of that? It is my favourite cuisine to eat, and to

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cook, when I am outside of India, if I cook something, I don't think

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there is another example of anything as layered as Thai cookery. Well,

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Andy's fabulous fish cloud needs a wine to go with it, and there is a

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new wine expert joining our team, and she is more than qualified, she

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is a world class Somalia, and she has worked at world class

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restaurants across the world, like Thomas Keller's Per Se and Noma.

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Take it away, Sandia Chang. As Halloween is just around the

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corner, I have come to this amazing pumpkin patch in Essex. Before I

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choose this week's wine, I am going on a hunt for my perfect pumpkin.

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Andy, you're fish cloud has centimetre wine heaven and back.

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Fresh Asian inspired dishes always take me to my favourite grape,

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reasoning. It is the ultimate food wine for bright flavours, but

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because of the abundance of umami in your dish, it needs more flavour, so

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I have chosen this Gruner Veltliner. It has a structure and mineralogy.

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It is full of limes and lemons with a hint of grapefruit, peach skins

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and green pears. It is classic in its reputation, pale green in colour

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with a remarkable backbone that goes extremely well with your spicy

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dressing. This wine is also spicy, with green herbal characters of

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white pepper is, tarragon and ginger that goes very well with a hot,

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sour, sweet and salty in the whole dish. This groovy Gruner Veltliner

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will definitely take you to heaven and back. Cheers!

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That is really good, what do you think, Andy? It holds up to the dish

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really well. It gives a rounded flavour to the spice in the dish. I

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love the wine on its own, even better with the dish, it just opens

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up. She is off to a great start! Vivek, what are you going to be

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making next? A breakfast favourites that has been cooked in India for

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close to 1000 years, paratha with spiced lamb mince, and we will do

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that with pomegranate raita. Have you had that before? I have not, no

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neither have I! Time for you to ask us question, call us by 11 o'clock

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today, or you can tweet a question. Time to join Rick Stein, he is in

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Rioja in Spain discovering how to make chorizo. Let's take a look.

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I could not pass up this opportunity, this is the maker of

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one of Spain's most iconic products. There is no question that this is

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the most famous sausage in Spain, I know my pronunciation is way off

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key, but it is not chorizo, it is chorizo! It has quite a lot of bad,

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perfect for sausages. She showed me where it comes from. The shoulder,

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si, the ham, the rump, yeah. Just those two? Si, si. Those are the

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best bits? The belly pork does not going, that is done separately?

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Jolly good, thank you very much, I like your pig! Shi'ites tried

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garlic, rock salt and the most Spanish of spices, pimenton. -- she

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adds. And then she pours in half a litre of water and starts to mix it

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up - by hand, I notice. I have just tasted some of the pimenton, it is

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lovely, deep smoky flavour. I used to think that chorizo were actually

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hung up in smoke, but it is the pimenton. I just love the deep red

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colour of pimenton, and I read somewhere that if you think about

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the Spanish flag, it is deep red, the red of pimenton, and deep yellow

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saffron. No self-respecting tagine would be without either ingredient,

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by far the most important flavours in Spanish cooking. -- kitchen.

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Actually, I subsequently found out that some chorizo is smoked.

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Alexandre Dumas once said that every household makes a chorizo for

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everyday and an extra 54 guests. I asked Esther how important chorizo

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is to the people of Rioja, and she said it is the sausage for all

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Spanish people, not just using cooking but in tapas as well, as

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important as the ham is, as important as salami is to the

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Italians. So that is how they do the little links, they stitch up the

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ends. I asked how long they hang the chorizo for, and she says in the

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winter, it depends, for about four weeks, in the summer about three. I

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think the people in this town are lucky to have Esther on the high

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street. I really felt I had learned something that afternoon, and more

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or less then and there began thinking about what I could cook

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with chorizos. I thought I would cook with Partridge, they are really

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plentiful here, and white beans, of course, it has to be chorizo and

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white beans. I came up with the idea of this dish, my take on the food of

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Rioja, when I was watching Esther make those chorizos. I have always

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thought they were rather complicated, but just pork, salt,

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pimenton and garlic, that is all. They are so famous, to meet the most

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famous sausage in Spain. And they really flavour so many different

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dishes, and I just thought, what would go well in a main course, and

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I was thinking of the big open spaces, loads of partridges cabbage,

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the Spanish eat a lot of cabbage around Easter. And red wine, of

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course, Rocco, chorizo, ham, garlic of course, a great dish, and finally

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some white beans cooked with pork bones. The beans have been soaked.

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You would be surprised how much flavour you get from the pork bones.

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Next, I fry the chorizo, and almost instantly outcomes the fat and the

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colour from the pimenton. And now for the partridge, this bird is

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really popular in Spain. I suppose they thrive in that are in, and of

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course there are show many shooting estates in the country - it is big

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business. Immediately you start cooking with chorizo, you have got

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that deep orange colour, which makes everything look appetising. And of

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course the wonderful smell of the pimenton as well. And you just know

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it is going to bring out the gamy flavour of the partridges. Now,

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these beauties are ready for roasting. I have gotten sea salt and

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pepper on them, a hot oven for around 25 minutes. Game and cabbage

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goes so well together. I think, if I was back home, I would use Savoy, it

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is a bit sweeter. This is the sort of cabbage you would make coleslaw

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with. I got it in a local supermarket down in the valley. Now,

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the Serrano ham, a chunk of it so you can cut it into lardons. I think

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the Spanish so lucky at having these great flavours, and unabashed excess

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of garlic, deep red wine, it makes the food is so lively. The

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partridge, especially the red League One, has been adored in Spain since

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the Middle Ages. -- leg one. Now, into the chorizo I add onions,

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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 -

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poetically, what the partridge has been eating. Give it a good stir,

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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

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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

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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.

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