:00:00. > :00:12.Good morning, there is 90 minutes of sizzling hot world-class food coming
:00:13. > :00:16.your way, so let's get cooking. This is, of course, Saturday Kitchen
:00:17. > :00:39.Live. Welcome to the show. I am joined by
:00:40. > :00:44.two great chefs with two different culinary styles. First, the man from
:00:45. > :00:51.Calabria in southern Italy. He uses all the incredible ingredients in
:00:52. > :00:56.Sartoria, his restaurant, Francesco Mazzei. Then, the man with a
:00:57. > :01:01.Michelin starred Benares restaurant to his name, at Allcock R.
:01:02. > :01:07.Francesco, what will you make? The girl beautiful black cod marinated
:01:08. > :01:12.in liquidation with a fantastic red onion jam -- marinated in liquorice.
:01:13. > :01:19.Where is the southern Italian influence at? I don't know! The
:01:20. > :01:27.liquorice? The liquorice, the onions, and the fact that it is
:01:28. > :01:34.cured. Atul, what would you be making? Mangalorean chicken sukka.
:01:35. > :01:38.Explain? In a moment. The name is very simple but the flavours are
:01:39. > :01:45.big. There is coriander, Cuban, cinnamon, cardamom. And the bread
:01:46. > :01:50.which comes along with it, it is a marriage made in heaven.
:01:51. > :01:55.Two delicious recipes to look forward to. And we have some great
:01:56. > :01:58.archive films from Rick Stein, Monica Galetti, the Hairy Bikers and
:01:59. > :02:01.Brian Turner with Janet Street Porter.
:02:02. > :02:06.Our special guest is one of the most exciting young talent is on the
:02:07. > :02:11.comedy circuit, he wrote that bit! He appears on shows like Mock the
:02:12. > :02:15.Week and Eight out of Ten Cats, he even made it onto the bill of the
:02:16. > :02:20.Royal Variety Show last year. It is the very talented Chris Ramsey!
:02:21. > :02:27.APPLAUSE Good to have you.
:02:28. > :02:32.Food? Yes! It is your big love? Me and my wife massive foodies. Are you
:02:33. > :02:38.any good in the kitchen? You were a waiter? I was a waiter at the
:02:39. > :02:41.Sunderland Stadium of Light, but my main experience was just stealing
:02:42. > :02:48.things off plates that people had left! Because I worked in catering I
:02:49. > :02:52.have a natural fear of chefs, especially these two. Viewers, if
:02:53. > :02:57.you think I will not like something, look at my eyes and my face, I will
:02:58. > :03:01.not tell them! You can get food heaven or food hell, it is a to the
:03:02. > :03:07.studio guests and the chefs to decide what you will be having. --
:03:08. > :03:14.it is up to. What is your food heaven? As a comic, I do gigs, I
:03:15. > :03:20.finish late, I do a signing after my shows, if he wants food at 11pm all
:03:21. > :03:24.11:30pm at any town in the country, if you want to sit down, you go for
:03:25. > :03:29.a curry, if you want to order something in, you get a pizza. I
:03:30. > :03:36.have been known to order both and dip the pizza in! What about the
:03:37. > :03:42.dreaded food hell? I love cakes, I have a real sweet tooth, that I have
:03:43. > :03:47.a real adversity to anything... I have got a five-year-old child's
:03:48. > :03:53.idea of cakes, don't put fruit in it, don't ruin it with fruit! So
:03:54. > :03:58.takeaway favourites are a classic lemon cake? For food heaven I will
:03:59. > :04:03.cook two take aways, because of these two I could not choose, I will
:04:04. > :04:10.make both pizza and curry. The pizza topped with son Misano tomatoes,
:04:11. > :04:15.basil, mozzarella, Spacey 'Nduja. The curry is made with prawns,
:04:16. > :04:22.tamarind, onions, chilies and other spices. You can dip your pizza in. I
:04:23. > :04:29.insist! You just need six mates and a pile of comedy DVDs! Food hell, a
:04:30. > :04:35.lemon cake, made in the usual way with a little creme fraiche, served
:04:36. > :04:39.with the goats cheese cream, some sugared almonds, poached rhubarb and
:04:40. > :04:42.home-made lemon curd. It is a nice desert, but you have to wait to the
:04:43. > :04:45.end of the show to find out what Chris will get.
:04:46. > :05:00.If you would like to ask either of the chefs question, you can phone as
:05:01. > :05:05.on 0330 123 141 0. You can also send questions through social media using
:05:06. > :05:10.the hashtag saturdaykitchen. You hungry? Always. In eight minutes,
:05:11. > :05:14.you will get an amazing plate of food.
:05:15. > :05:17.We are going to Italy for inspiration for our first recipe,
:05:18. > :05:22.Francesco Mazzei. This dish is spectacular. Explain what you have
:05:23. > :05:27.done? A bit of osmosis. You do this for
:05:28. > :05:33.half an hour. If the fish is bigger you do it for more time. Just salted
:05:34. > :05:38.it, keeps the meet a nice and firm. Then we will wash and marinated. I
:05:39. > :05:47.did one before. You want to chop these? Chopping and onion would be
:05:48. > :05:50.great. This is an onion from a particular area in the south of
:05:51. > :05:57.Italy. They are called red onions but they are white inside, just the
:05:58. > :06:09.skin is red. They are sweet. This is for a puree? Yes. Mix with beetroot
:06:10. > :06:14.for some colour. Just under the grill? Yes. There is no salt, there
:06:15. > :06:20.is already the osmosis there. I will wash the salt out of this one. Then
:06:21. > :06:25.we will explain how we do it. You will explain the marinade, and black
:06:26. > :06:34.cod is a type of fish, it is not cod as we know it? It is very firm, very
:06:35. > :06:40.fatty. Here is very cold water. If you don't find black cod, you can
:06:41. > :06:48.use macro, for example, salmon, halibut. It is a bit like halibut
:06:49. > :06:53.flavour. -- you can use mackerel, for example. We will use this
:06:54. > :07:01.beautiful liquorice liquor. We don't use that much, really. We did on the
:07:02. > :07:06.show we did a time ago. But it was liquorice powder. This is really an
:07:07. > :07:11.amazing dish. Then I will add this beautiful chiili, half chiili. Can
:07:12. > :07:15.you make that comment blends liquorice with water? You need to
:07:16. > :07:20.have the liquor, really. If you can find the powder -- then just the
:07:21. > :07:28.look cure, it appears the fish even more. I am adding mint, it is a
:07:29. > :07:33.fantastic combination. What is the difference between the north and
:07:34. > :07:42.south of Italy? To be honest, southern Italians are much better!
:07:43. > :07:59.He sounds a bit bias! A bit like the UK! Pizza, again, is south Italian.
:08:00. > :08:06.I have a little bit of honey, so it gets lovely and sticky on top of the
:08:07. > :08:16.fish. And the lovely tarragon. Put some chilli and some white wine,
:08:17. > :08:22.prosecco or some champagne. You can use prosecco rather than champagne!
:08:23. > :08:26.Prosecco, prosecco, prosecco. Spring onions and beetroot. These are quite
:08:27. > :08:33.difficult to get hold of, but you could use normal spring onions? Yes,
:08:34. > :08:38.and a little red onion with it. I will add a little lemon oil marinade
:08:39. > :08:47.for the fish, to finish it. The beautiful zingy lovely... Your
:08:48. > :08:53.restaurant has moved? Yes, Sartoria in Savile Row. We are doing
:08:54. > :09:05.tailor-made cooking! The only restaurant in Savile Row. Sartoria
:09:06. > :09:10.means Taylor, no? Yes, in Italian. James, did you know that? I am
:09:11. > :09:18.learning things every day, like burning letters, which I am doing
:09:19. > :09:24.now. This is the dressing for the salads? Is the food is different to
:09:25. > :09:30.what you did before? It is a bigger restaurant? It is bigger, and the
:09:31. > :09:33.restaurant is in Mayfair, which has been my dream, Central London. But
:09:34. > :09:40.some of my signature dishes like this one the menu, but we do classic
:09:41. > :09:47.Italian cooking, the best risotto. We don't do pizza yet but, Chris, if
:09:48. > :09:53.you come, we will. That is how you get me down, definitely. What do you
:09:54. > :09:59.mean by tailored cooking? Because it is on Savile Row. Isn't everywhere
:10:00. > :10:07.to order?! You can get the similar flavour with chicory. A nice
:10:08. > :10:21.bitterness. Best in season, some lovely rid Ajio. -- some lovely
:10:22. > :10:27.radiccio. You keep this overnight. If a new restaurant wasn't enough,
:10:28. > :10:32.you have a new cookbook? My first cookbook was out on the 6th of
:10:33. > :10:37.November, published by Random House and Penguin, it talks about South
:10:38. > :10:41.Italian cooking. What is the main difference? The main thing about
:10:42. > :10:46.South Italian cooking is it is a bit more light, not a lot of butter.
:10:47. > :10:54.Lots of extra virgin oil, and all that. Lots of vegetables, not lots
:10:55. > :11:05.of red meat. More spicy or not? Very spicy, as you know. A lot of English
:11:06. > :11:11.influence that we have. -- a lot of Moorish influence. We have some
:11:12. > :11:19.things like in Spanish food, Black pig for the ham. How long do you
:11:20. > :11:22.cook that for? A few more minutes, nice and gentle, then you blend it
:11:23. > :11:32.and you will get something like this. You don't need to touch the
:11:33. > :11:37.fish? No, put it in the oven, kiss it and put it on a plate. If you
:11:38. > :11:46.would like to as either of our sheds, you can call us on 0330 123
:11:47. > :11:58.141 0. Calls are charged at the standard rate. You blend that, and
:11:59. > :12:05.it happens to be that? It is done? In my book, you use the whole fish,
:12:06. > :12:08.you put it on the table. How long do you leave it in the marinade,
:12:09. > :12:17.liquorice is quite strong? Overnight. You should really try,
:12:18. > :12:24.width, especially the mackerel... I was talking to Atul, King, big and
:12:25. > :12:42.meaty, it works incredibly well. It is not a pizza, but it is right
:12:43. > :12:50.up there! I am mix later to taste what you have done to this letter --
:12:51. > :12:55.I am excited to taste what you had on to this lettuce. The French cook
:12:56. > :13:06.with lettuce quite a lot. They just... Oh! He looked at me as if...
:13:07. > :13:15.I stepped back then! South Italian dish, do you mind?! The French do a
:13:16. > :13:24.similar thing. Beautiful, good job, James. You know what you are doing!
:13:25. > :13:28.I try. Beautiful. And a little bit of this beautiful peashooter. You
:13:29. > :13:34.can use broad beans and peas, in season. Some lovely colour. The
:13:35. > :13:40.combination, the sweetness of the liquorice, the onion jam. So simple,
:13:41. > :13:47.but the flavours are amazing. If you can get hold of that fish, it really
:13:48. > :13:53.is spectacular. Really special. Home cured cards with liquorice, red
:13:54. > :14:03.onion jam, that is it. -- home cured cod.
:14:04. > :14:13.Wright, dive in. I am so excited. I could make toast with a
:14:14. > :14:19.flame-thrower? Exactly! I would be so much happier if I could do that
:14:20. > :14:24.every day. The fish just flakes beautifully. Look at that!
:14:25. > :14:27.Genuinely, like cod is one of my favourite things to eat in
:14:28. > :14:33.restaurants, and I nearly said it as my food heaven, but as a northern
:14:34. > :14:36.comedian, I could not say it! They would close the motorways, they
:14:37. > :14:42.would not let me back! That is amazing. Let's get some wine to go
:14:43. > :14:48.with this. Susy Atkins has been to Oxfordshire. What did she choose?
:14:49. > :14:55.Have I come to Whitney on the edge of The Cotswolds to find the wine
:14:56. > :15:16.for the dishes but before that, let us look around.
:15:17. > :15:25.Francesco, I have made your delicious black cod and I have been
:15:26. > :15:30.looking for the white wine, if you're happy with the simple white
:15:31. > :15:35.wine, this classic would make a good match but I have gone something --
:15:36. > :15:37.gone for something with a rich texture, and the one I have chosen
:15:38. > :15:45.is the Cave de Turckheim Gewurztraminer, that is from Alsace.
:15:46. > :15:50.It is a region in the far east of France that gives us some of the
:15:51. > :15:56.worlds best white wines, rich and ripe with a lovely, exotic, spicy
:15:57. > :16:05.perfume, like this one. And there it is, a spicy, ginger scent of
:16:06. > :16:10.beaches. This is a wonderful, characterful, diverse, flavourful
:16:11. > :16:18.wine, with substance and premium quality. And this has opulence and a
:16:19. > :16:20.spicy hint that is perfect with that unusual liquorice liqueur, still
:16:21. > :16:25.fresh enough not to overwhelm the black cod without hint of paragon
:16:26. > :16:32.but in the finish, that slight hint of sweetness and that is what I want
:16:33. > :16:37.for the honey and that lovely red onion jam. This is a special treat
:16:38. > :16:46.that deserves an upmarket white wine too much. Cheers! There is not much
:16:47. > :16:51.food left! Dive into that. We have tasted some amazing wines this year.
:16:52. > :16:59.This one has to be one of the nicest yet. Perhaps in ten years. This is
:17:00. > :17:11.from Waitrose, it is priced at ?10 49. And it is French. He works
:17:12. > :17:18.incredibly well! They cook with lettuce quite a lot in France well.
:17:19. > :17:24.I love it. I think the court was amazing, and the red onion jam, I
:17:25. > :17:29.love this. When the BT was running, I was just laughing, just eating and
:17:30. > :17:38.laughing because I could not believe my luck! Waiting for the pizza! Atul
:17:39. > :17:44.has something spicy. I will make a south Indian style of curry, it is
:17:45. > :17:52.called Manglorean chicken sukka. It has got close and cinnamon, curry
:17:53. > :17:58.leaf. You can ask our chefs any question. That is on 0330 123 1410.
:17:59. > :18:03.Or you can tweak the questions, using #Saturdaykitchen. We can go to
:18:04. > :18:06.Venice night to meet with Rick Stein, who was exploring the food
:18:07. > :18:08.culture of the city and he starts off with a history lesson on a local
:18:09. > :18:19.expert. Can I have a bit? I have been coming to Venice for
:18:20. > :18:26.many years and I have noticed that every time, there are more tourists.
:18:27. > :18:31.Vastly more. But I don't mind being a tourist. It does not mean I have
:18:32. > :18:36.to buy a plastic gondola that lights up on the mantelpiece! For me, it
:18:37. > :18:42.means following my nose, eating carpaccio, drinking cold Prosecco,
:18:43. > :18:46.watching the people and realising that if my pulse does not quicken
:18:47. > :18:53.the first side of grand Canal, it is time to see the doctor! Venice for
:18:54. > :18:59.the complete stranger can be complex. I think that is an
:19:00. > :19:04.understatement. And so, may I introduce Christina? She is a
:19:05. > :19:10.living, breathing, fabulous guide to the city. I have to keep inching
:19:11. > :19:17.myself to think that I am really here because that is just... One of
:19:18. > :19:25.the greatest sights on earth. An extraordinary kingdom. Isolated from
:19:26. > :19:27.the rest of the world but in touch with extraordinarily different
:19:28. > :19:33.cultures from the east and the Middle East. How do they get so
:19:34. > :19:39.wealthy? Thanks to the trade and Marco Polo, the first one to travel
:19:40. > :19:50.to the audience. He came back home and he imported the spices. You have
:19:51. > :19:58.the trade and the salt? Salt. Salario. That means money? We used
:19:59. > :20:03.to pay for things with a small bag of salt. You have the salt and the
:20:04. > :20:09.trade in the salt but that was based on food? If you needed to be able to
:20:10. > :20:16.travel to trade, but needed to be able to preserve food? Food was
:20:17. > :20:23.power. Split, Dubrovnik, we could control the market. This was the
:20:24. > :20:29.centre of the world if you were the nation? And you still have it
:20:30. > :20:34.arrogance? I am proud. In Venice you say, it is asked... We have a very
:20:35. > :20:44.nice saying, this is Venice and the rest of the world is on the other
:20:45. > :20:47.side. The foreigners. Fantastic! God forbid, if you were sent away from
:20:48. > :20:56.Venice and you could never come back again, what dish would you most
:20:57. > :21:02.mess? Well, I love the seafood risotto. One of my favourites. I
:21:03. > :21:07.think all of the skill and everything to do with Dennis is in
:21:08. > :21:12.that dish, you can taste the subtlety, the way the incorporate
:21:13. > :21:25.flavours of the shells into that seafood. Fantastic! So good,
:21:26. > :21:29.delicious. Seafood risotto. I didn't feel any need to peel the vegetables
:21:30. > :21:39.were making stock unless they have got sand or dirt. That is a lot of
:21:40. > :21:44.flavour in the skin. These fish are just little rockfish, very cheap
:21:45. > :21:49.here. And if you are making this back in the UK, buy the cheapest
:21:50. > :21:57.fish. This one is a sort of herring or sardine, I don't mind or oily
:21:58. > :22:05.fish in my stock but not too much. I will bring that to the boil and --
:22:06. > :22:10.summer that for about 30 minutes. I find this in a hedge on my way to
:22:11. > :22:18.the kitchen, it is wild sage. Olive oil, onions and garlic. Add the
:22:19. > :22:27.rice. It is revered in Venice. But do not worry, arborio rice is just
:22:28. > :22:31.as good. I enjoy making this so much and everybody should have one good
:22:32. > :22:35.risotto in them, one of those dishes that you need to learn. When writing
:22:36. > :22:39.recipes I was put precise ingredients because I feel the first
:22:40. > :22:42.time you make something you need to know exactly how much salt and
:22:43. > :22:50.pepper and so on but after that you need to make it your own. White
:22:51. > :22:58.wine, for obvious reasons, it has to be white, unless you're into red
:22:59. > :23:05.risotto. This is a seven spice mix which I have got from Venice and it
:23:06. > :23:15.is cinnamon, cardamom, Chile, turmeric and nutmeg. Just a very big
:23:16. > :23:21.pinch of that. Into my risotto. The fish stuck is ready, fishy but not
:23:22. > :23:29.overpowering. And what makes this special is that stock and the spice
:23:30. > :23:36.mix. A touch of Byzantium so common in Venetian seafood dishes, almost a
:23:37. > :23:44.little signature. You can choose whatever seafood you like but my
:23:45. > :23:47.favourite is squid and red mullet I have a weakness for both of them,
:23:48. > :23:54.and like I always say, red mullet has a lovely shellfish taste. I
:23:55. > :23:58.always have to have fried squid in my risotto, you can mix up the rest
:23:59. > :24:04.of it but I think that squid and prawns are essential, whatever you
:24:05. > :24:07.can get hold of but that fantastic sweetness from the squid but I shall
:24:08. > :24:13.also add some of these little shrimps. I have taken off their
:24:14. > :24:18.heads and I don't think I could take off the shelves because you can eat
:24:19. > :24:24.the whole thing. I could cook risotto forever. I love the way the
:24:25. > :24:30.dish tells up, first with the rice reaching the point where it has
:24:31. > :24:42.absorbed all that lovely stock. And then it is joined by the seafood. It
:24:43. > :24:46.just needs some more cooking. Now, but mussels and the risotto will
:24:47. > :24:54.open -- be finished when the open. And those mussels will release
:24:55. > :24:58.lovely flavours also. And now, just a taste. The rice must have some
:24:59. > :25:09.little firmness in the middle but not much. Now it is good. And now,
:25:10. > :25:14.to the butter. Lots of butter to finish. Venetian cooks are not shy
:25:15. > :25:17.when it comes to using butter because they want to be finished
:25:18. > :25:25.risotto to have the same lovely sheen on the top as the lagoon in
:25:26. > :25:32.Venice in the early evening. Finally, I am putting in crab
:25:33. > :25:40.because I love the sweetness and I happen to have some in my fridge. I
:25:41. > :26:02.am very happy with that. I will serve this up. Does it have machine?
:26:03. > :26:09.Yes, it does. -- the sheen. Wonderful stuff as always. Was that
:26:10. > :26:20.good? Much better! Risotto is one of my favourites and we can return with
:26:21. > :26:23.risotto balls, it is basically beef carpaccio, the trademark from that
:26:24. > :26:31.area but we shall do this with a lovely salsa verde and some mint
:26:32. > :26:36.parsley, capers, anchovies, some lemon and some parmesan. We have
:26:37. > :26:42.this fellow of beef and overseas and that after we can seal it. Some
:26:43. > :26:48.olive oil, and we take that on to the hot griddle.
:26:49. > :26:58.We can start that off. Does he salt and pepper burn? It will just burn,
:26:59. > :27:02.particularly pepper, but with beef carpaccio, we're getting some nice
:27:03. > :27:07.colour. That is the flavour, and then put that in the fridge. It will
:27:08. > :27:11.look like top of the Pops! I would love to do that at home but my
:27:12. > :27:15.kitchen is remarkably small. The next morning my curtains will stink
:27:16. > :27:22.so what is a point? Do you cook much? The new tour is about growing
:27:23. > :27:27.up? You are a father and I? Yes, I was just saying, I have been off
:27:28. > :27:35.over Christmas with my son so this is my first day of work back. Work?
:27:36. > :27:39.And I am like a kid in a sweatshop! I do try to cook an at home and with
:27:40. > :27:42.the salt and pepper, I heard you saying that and I have been showing
:27:43. > :27:47.off to my wife because we had staked the other day and I said, you don't
:27:48. > :27:51.put that in beforehand. I was just checking. We had fun at steak and
:27:52. > :27:58.the only thing I can make better than my wife is spaghetti Bolognese.
:27:59. > :28:06.I will dine out on that. Literally and figurative. The new church
:28:07. > :28:14.starts next month? Yes. I'd sure that in the autumn and then we have
:28:15. > :28:19.the second leg. It is called All Growed Up, about the moments in life
:28:20. > :28:23.when you feel like you have grown up. You look around for a grown-up
:28:24. > :28:28.and you think, no, I am the grown-up. The first time that a
:28:29. > :28:33.child says, look at that man! The defining moment for me was when I
:28:34. > :28:37.was watching my television in the house and the doorbell rang and I
:28:38. > :28:43.opened the door and there was no one there. It was knocked and they had
:28:44. > :28:48.run away! For the first time! I am the man! Just some bloke that you
:28:49. > :28:53.knock the door of! It as nothing about age, it is about a mental
:28:54. > :28:58.thing. I have a thing on the show that everybody should be banned who
:28:59. > :29:06.was born in 1990 but then you must born anybody who was born in 1980?
:29:07. > :29:11.1986. You cannot do that! You will just have pensioners with no teeth
:29:12. > :29:15.you will have to puree everything! We have the blender, nice little
:29:16. > :29:26.sauce to go with everything. Look at that we. -- that beef. And this nice
:29:27. > :29:31.little piece of mushroom risotto, and then some eggs and breadcrumb.
:29:32. > :29:41.What about the tour, you have not grown up? You have a trampoline? The
:29:42. > :29:44.story of the trampoline, it was a juxtaposition between growing up and
:29:45. > :29:48.start being drawn up because I missed a meeting with my accountant
:29:49. > :29:53.because I am a grown-up, I missed my meeting because it was sunny and I
:29:54. > :29:58.had not a troubling and I told him I was not going to make it and I said
:29:59. > :29:59.because it was a nice day. He was so sensitive it! I will see you
:30:00. > :30:12.tomorrow! Weather permitting! I hobbled in the
:30:13. > :30:16.next day to see him. I am in London and the Lyric on the 29th of
:30:17. > :30:22.February, then I will hate the places I missed in the autumn. It is
:30:23. > :30:27.just a laugh, I talk to the crowd, I do about an hour and a half. It is
:30:28. > :30:31.my dream job, apart from sitting eating food. I am about to go on
:30:32. > :30:38.tour, I am doing all these gigs that you guys are doing. The whole
:30:39. > :30:42.theatres will smell of food. If I can smell food coming from the Green
:30:43. > :30:47.room... What do you eat if you finish quite late? That is why pizza
:30:48. > :30:52.and curry is my favourite. You have a kitchen onstage with you, you can
:30:53. > :30:59.just cook whatever you want. I might come and heckle you. Not enough
:31:00. > :31:04.butter! Too much butter! Who are the French?! It'll be amazing! Tell us
:31:05. > :31:12.about your pizza story? One of my claims to fame, I was on a train, I
:31:13. > :31:16.get trains a lot, I get a train late at night and, no offence to the
:31:17. > :31:22.train companies, but it is always out and crests amateurs and bad. So
:31:23. > :31:25.I took to Twitter once and Foreman -- famously ordered pizza through
:31:26. > :31:30.Twitter. I was on the train from King's Cross to Newcastle, I got the
:31:31. > :31:34.pizza delivered at Doncaster by a pizza Company. The train stopped the
:31:35. > :31:40.two minutes, the delivery girl runs along the platform, gave me the
:31:41. > :31:44.pizza, I gave her a ?20 tip and it went, a two minute window. The
:31:45. > :31:49.weirdest thing was, they gave me six pizzas, so they said, you go to the
:31:50. > :31:55.rest of the people in the train. And I stood in the vestibule thinking,
:31:56. > :32:00.how can I explain why I have these pizzas? It looked like I went to the
:32:01. > :32:04.toilet and I had magic to them. It was on Twitter, it was trending, and
:32:05. > :32:09.little did I know that debris one in the carriage had been following the
:32:10. > :32:14.story. I walked in with six pizzas, wondering how to explain it, and
:32:15. > :32:19.they all just went yes! And I handed out pizza like a pizza Pied Piper.
:32:20. > :32:23.It was all over the news in the next day, one of my claims to fame.
:32:24. > :32:27.Whenever I get on a train now, all the staff who take my order say, do
:32:28. > :32:32.you want something or are you getting something ordered?!
:32:33. > :32:43.Just re-Capcom I have the seared and sliced beef,. -- just to, I have.
:32:44. > :32:51.The carpaccio is seared on the outside. You are not even a chef,
:32:52. > :32:59.this is just therapy for you? Torturing lettuce. Every Saturday
:33:00. > :33:04.morning, fantastic. Angry kid. This is where we season it, pepper over
:33:05. > :33:12.the top. A touch of black pepper. Have you had to change now you are a
:33:13. > :33:17.dad? I refuse to change stuff, my son is the butt of a lot of my
:33:18. > :33:22.jokes. I put daft photos of him on Twitter, anyone who has a kid, they
:33:23. > :33:26.grow out of things really fast, but lots of people bought him lots of
:33:27. > :33:31.Christmas clothes, so open until a couple of days ago he was in Santa
:33:32. > :33:37.jumpers and things. He doesn't know! He looks like an idiot. Calling my
:33:38. > :33:42.son an idiot, people get upset. His dad is a comedian, he has to get
:33:43. > :33:46.used to it. My eyes have opened, my relationship with my wife, it
:33:47. > :33:50.changes incredibly when you go through that together, there are no
:33:51. > :33:54.secrets any more, do you know what I mean? Forget going to the toilet
:33:55. > :33:58.with the door open, we are miles past that! You just right and you
:33:59. > :34:04.talk about what you know. I was reading about inspiration from you,
:34:05. > :34:11.you got huge inspiration from Billy Connolly? Massacre. I remember
:34:12. > :34:15.watching that, classic television. -- massive. What got me into
:34:16. > :34:20.stand-up was one person spinning a yarn, telling a story like Billy
:34:21. > :34:24.Connolly did and like I try to. Having the room captivated. As a
:34:25. > :34:29.comedian, people say the best moment is not the laughter or the applause,
:34:30. > :34:33.it is the moment on stage when you have a thousands and art people in
:34:34. > :34:38.the room, you are about to reveal the punch line. It is that moment of
:34:39. > :34:43.silence. And then when you have 1000 people hanging on your every word,
:34:44. > :34:47.it is incredible. Watching people like Billy Connolly, storytellers,
:34:48. > :34:55.that got me into it. Before you did comedy, you were studying, which I
:34:56. > :34:59.thought, when I walked in, The Sopranos, I thought you knew about
:35:00. > :35:08.classical singing! Have you heard my accent?! I was doing film and media
:35:09. > :35:12.at Sunderland University, my dissertation was The Sopranos, then
:35:13. > :35:17.I started comedy, I started reaching the dizzy heights of getting paid
:35:18. > :35:21.?40 a night in places like Grimsby so I was like, well, I am going to
:35:22. > :35:25.pack this in. Packed in university halfway through the dissertation, at
:35:26. > :35:31.the end of my third year, did not finish and went straight into
:35:32. > :35:36.comedy. Thank you very much. Bon appetit to. Carpaccio beef with
:35:37. > :35:42.chunks of Parmesan cheese, arancini pieces, a little bit of raw onion on
:35:43. > :35:52.the top. It will be really hot. It will be quite warm. Oh, mate! Oh,
:35:53. > :35:55.mate! Honestly, if you promise to make stuff like that every day, I
:35:56. > :36:03.will leave my wife for you! LAUGHTER
:36:04. > :36:08.I was not expecting that one! What be making Chris at the end of
:36:09. > :36:14.the show? Food heaven? These not! It might just push over the edge! Pizza
:36:15. > :36:19.topped with San Marzano tomatoes, mozzarella, spicy 'Nduja sausage and
:36:20. > :36:23.a curry made with prawns, coriander, chiili, tamarind and other spices.
:36:24. > :36:29.Or lemon cake with creme fraiche glazed with lemon sugar, a goat 's
:36:30. > :36:34.cheese cream, a view sugared almonds. It is up to the guests and
:36:35. > :36:38.the viewers to decide his fate. Let's get out and about into the
:36:39. > :36:43.great British countryside with Brian Turner and Janet Street Porter. They
:36:44. > :36:45.are visiting a pig farm near Cambridge and Brian has the perfect
:36:46. > :37:00.recipe in mind... Trout! Here, they grow a variety of crops
:37:01. > :37:06.as well as farming a wide selection of animals. I am interested in some
:37:07. > :37:11.of their rather special pigs, and farmer Matt Radford has kindly
:37:12. > :37:17.agreed to introduce us. What was the reason you decided to go organic? It
:37:18. > :37:22.was idealistic, I suppose. We have done a lot of conservation for many
:37:23. > :37:25.years, my dad planted hedgerows and encourage wildlife, it seemed like
:37:26. > :37:29.the next step. We thought the new millennium was a good time to do it.
:37:30. > :37:35.It seems a good way to make -- strange way to make a business
:37:36. > :37:41.decision, but it has worked. New century, new way of farming? Old way
:37:42. > :37:47.of farming, I suppose. This is the latest litter of piglets
:37:48. > :37:51.in this style. These pigs are Essex Saddleback. They give this a better
:37:52. > :37:54.meet, they are crossed with another breed. They will be on the farm
:37:55. > :37:59.until about six months, then they will go into the butcher 's shop and
:38:00. > :38:07.be unique to us. The saddlebags have a nice story, the maternal line is
:38:08. > :38:14.called the Duchess. Stop it! I never said a word. They were initially
:38:15. > :38:21.bred for Bacon, they are very long, so we get a lot of bacon.
:38:22. > :38:25.There was a moment when everyone said no fat, but we have realise
:38:26. > :38:32.that without the fat there is no flavour. It tastes like cardboard if
:38:33. > :38:36.you are not careful. Particularly pork. Do you think people
:38:37. > :38:40.misunderstand pigs? They think they are dirty and stupid, they are
:38:41. > :38:46.neither? They are very clever, though they can get out of here very
:38:47. > :38:54.easily, we had to build barricades. This pork sounds delicious. I can't
:38:55. > :39:00.wait to cook with it. Go while -- I can't wait to taste it. Time for
:39:01. > :39:03.Brian to see if he can pull off his taste of Cambridge is. I have
:39:04. > :39:09.rounded up some willing volunteers from the farm. I will cook a
:39:10. > :39:13.Cambridgeshire pork fillets with bacon and apples and pan-fried
:39:14. > :39:18.locally grown charred. I hope they like it. This is the celebration
:39:19. > :39:27.Daesh, look at those wonderful smiling faces. Expectant! We have
:39:28. > :39:33.local bacon, local cider, apple juice, local pork fillets. This skin
:39:34. > :39:41.quickly peels off. Don't get rid of all the fat, keep a little bit. I
:39:42. > :39:50.will bash these out. I have got a rolling pin, now I am in charred.
:39:51. > :40:01.Not the long, I hasten to add! There is some lovely soft meat. Frying
:40:02. > :40:05.pan, olive oil. In they go. Will they shrink much? Not a lot. I am
:40:06. > :40:11.treating those with love, care and attention. But the trick is not to
:40:12. > :40:16.move it too much, and try to turn it over. Keep it under done, I know it
:40:17. > :40:22.is pork, but fill it is fine, keep it medium rare. Peshmerga Filatov
:40:23. > :40:42.pork is fine. I am going to chop some apples into bat on is. -- into
:40:43. > :40:47.batons. Let's put the apples quickly in their -- into there. All the
:40:48. > :40:54.sediment from the pork is gathering around. We have this wonderful
:40:55. > :41:01.bacon. We will cut that up, into a similar shaped piece, back to the
:41:02. > :41:05.Apple. As much or as little... I am putting plenty in here, the whole
:41:06. > :41:10.thing works well together. We have got those in there. We have lost a
:41:11. > :41:14.lot of the fat. It is in the Apple, it does not matter because we have
:41:15. > :41:27.the bacon, which has its own, wonderful fat. Now let's look at
:41:28. > :41:33.this wonderful rainbow charge. -- rainbow chard. The bacon is now
:41:34. > :41:37.ready. We still have a little bit of sediment, all that smoked bacon
:41:38. > :41:45.flavour. We have got some local apple juice, local cider and chicken
:41:46. > :41:48.stock. Reduce that down to get a concentration of flavour, I have
:41:49. > :41:54.already done that, I have cheated a little bit. Now with the hot pan, we
:41:55. > :41:59.put these in here and we stew them down a little bit. We will seize it
:42:00. > :42:05.with nutmeg, just like you would spinach. -- we will season it. Mind
:42:06. > :42:14.your fingers, these get hotter. A little bit of that. I have found
:42:15. > :42:20.years and chervil. I like chervil. I like something green. Parsley will
:42:21. > :42:30.do. That is ready to go. Looking almost perfect. You must not lose
:42:31. > :42:35.that. I will sit it in there. Nice and hot. We have these wonderful
:42:36. > :42:39.salad leaves that you have grown. Picture this morning, could not be
:42:40. > :42:45.any fresher. Local asparagus and a bit of dressing. The chard has
:42:46. > :42:56.lovely colour, I must say. Really nice flavours. We take the pork,
:42:57. > :43:05.that the chervil in the source. Oh, lovely! Apple and bacon will go
:43:06. > :43:09.right down the middle. Our taste of Cambridge on a plate, Filatov pork
:43:10. > :43:24.with smoked bacon, apples and a cider sauce. -- fillet of pork. Tell
:43:25. > :43:32.us what you think, lady? That pork is sensational. You like it?
:43:33. > :43:37.Perfect. I think you have done the piggies justice. Thank you, sir.
:43:38. > :43:43.Nikki and Emily, you provided the cider and the apple juice. I thought
:43:44. > :43:49.the cider was dry, just how I like it, great flavour, what did you
:43:50. > :43:52.think of the pork? We would do that tonight, definitely. Fantastic,
:43:53. > :44:09.thank you very much. Nice work, chef. More from Brian and
:44:10. > :44:12.Janet next week. Still to come this morning, Monica Galetti is in the
:44:13. > :44:18.French mountains helping to prepare a version of tartiflette with the
:44:19. > :44:21.local cattle competition. To say it is a world away from the kitchens of
:44:22. > :44:30.Le Gavroche would be an understatement.
:44:31. > :44:35.Francesco and Atul might be egg-sperts at Italian and Indian
:44:36. > :44:40.cuisine, but how will they cope with the classic French art of the
:44:41. > :44:46.omelette? Can Francesco naked pasta all the other chefs, all for Atul at
:44:47. > :44:53.the extra spice to curry favour. Old, mate! Ten minutes of this, I
:44:54. > :44:57.have been doing. Will Chris be facing food heaven, the feast
:44:58. > :44:58.inspired by Pete Sampras curry, or food hell, classic lemon cake with
:44:59. > :45:08.the goats cheese cream? Let's raise the spice levels with
:45:09. > :45:15.one of the best Indian chefs in the world, Atul Kochhar. You are right
:45:16. > :45:21.up there? We are making Manglorean chicken sukka. We have a lot of
:45:22. > :45:27.spices which I am going to toss together. Lots of onions. One and a
:45:28. > :45:34.half onions. One for the paste and the other... You would explain what
:45:35. > :45:49.this red is? This is fennel and curry leaf bed. -- bread. We will
:45:50. > :45:53.toast the cumin seeds, cinnamon, at a very high heat. We have this year,
:45:54. > :46:19.to save time. I will put that here. Whoe whole herbs? Do you still have
:46:20. > :46:34.the receipt for that? Is that still under warranty? Look at his face!
:46:35. > :46:39.Curry on talking! -- keep talking. We have about 30 seconds. We have
:46:40. > :46:49.got some onions. Which I shall quickly shop. -- chop. Slice that
:46:50. > :46:59.thinly. How quickly do you want those spices? I can wait. In your
:47:00. > :47:05.own time. Do you want these ones? These would normally get put into
:47:06. > :47:13.the spice grinder? Not hear! There are about 15 people running down the
:47:14. > :47:19.High Street! We have got the flour, fennel seeds? Where does this come
:47:20. > :47:24.from in India? You have been travelling a lot, where does this
:47:25. > :47:37.come from? South India. The south-west. Just low Bombay and Goa.
:47:38. > :47:53.-- just below. How did that happen? Where does this come from? It is
:47:54. > :48:01.south-west India. Please work! I will add a little bit of coconut
:48:02. > :48:04.milk. Just to keep it going. Does it vary between the north and the South
:48:05. > :48:11.very much? That would be controversial. Yes, it does. It is a
:48:12. > :48:17.big controversy. There is a big divide. The North Indian, I would
:48:18. > :48:26.say the food from the North is amazing but I also love the food
:48:27. > :48:33.from the south. Is it more spice? More meat or fish? Because southern
:48:34. > :48:39.India has a lot of C, it has all of that seafood. And the spice gardens.
:48:40. > :48:49.They obviously have lots of reasons to enjoy that. -- sea. I talk too
:48:50. > :48:58.much. OK, that is done. As opposed to the North? In the North, there is
:48:59. > :49:06.more meat and wheat. And whiskey. We make a lot of whiskey there. Because
:49:07. > :49:13.of all of the wheat. This is the bread. I have got curry leaves,
:49:14. > :49:16.mustard seeds. This bread has got the fennel and the curry leaves,
:49:17. > :49:22.some salt and water and you must leave that to rest? Just for a
:49:23. > :49:28.little bit, you can either bake that in the oven or you can do that on
:49:29. > :49:36.the plan, like a flat rate. -- flat bread. I would just, the slightly
:49:37. > :49:42.before adding chicken. You are using chicken thigh? Yes, there is much
:49:43. > :49:46.more flavour than the breast. It really helps and if you don't like
:49:47. > :49:52.chicken thigh there is always chicken breast. We shall seal the
:49:53. > :50:00.chicken before adding the spices from the blender. The restaurant is
:50:01. > :50:05.still going well? I am so sorry. I could not get in. I was in India.
:50:06. > :50:11.There was a five hour time difference. I could not get in. You
:50:12. > :50:18.have been opening a restaurant in India? And in Spain? Yes, we have
:50:19. > :50:22.opened Benares in Spain, copying London but the one in India is
:50:23. > :50:27.amazing, I did not want to cook Indian food there so I took food
:50:28. > :50:31.from all over the world, to be honest, wherever Indians are living,
:50:32. > :50:37.and they mostly travelled during the British Empire, and I made the menu
:50:38. > :50:47.from South Africa, and this year, Morrish is, and I made the menu and
:50:48. > :50:59.I called it NRI, nonresident Indian. Although I call it not really
:51:00. > :51:01.Indian! I like that! If I can cook that, as it is, Indians are very
:51:02. > :51:10.snobbish about food, this is not Indian, so I am telling them first,
:51:11. > :51:21.this is not Indian. We shall flip this over. Look at that. Explain
:51:22. > :51:27.what you are doing. I have got the chicken, very simple, once the paste
:51:28. > :51:31.is made, the onions and the mustard seed, add the chicken, it is sealed
:51:32. > :51:41.and you add the curry paste and then you can cook that through. And
:51:42. > :51:49.basically, the flats bread? With melted Gee. Coconut milk, because it
:51:50. > :51:55.is so dry, that is why it is called sukka, that means dry. We have three
:51:56. > :52:04.different types, one has a lot of water, the other is masala, spicy,
:52:05. > :52:14.and the third one is sukka, like this. You know all about that,
:52:15. > :52:26.Chris. What does my address for injured? That is a British curry. --
:52:27. > :52:33.madras. Italian or non-Italian Bolognese? I did not expect to come
:52:34. > :52:42.up against the professionals today! We have the bread, you are finishing
:52:43. > :52:56.this of? With some coconut, some lemon juice and that is all. It is
:52:57. > :53:02.done. I have got these flatbreads, I am ready to serve whenever you are.
:53:03. > :53:11.A pile of those, and this is so quick to cook. Gee? Basically
:53:12. > :53:24.clarified butter. You are very happy. He is allowed. Clarified
:53:25. > :53:30.butter all over the top. The reason is my family comes from Punjab, and
:53:31. > :53:35.that is the Yorkshire of India. Punjab is the Yorkshire of India!
:53:36. > :53:46.Why is that? We love butter and whiskey. And potatoes and beer and
:53:47. > :53:53.the meat. This is South Indian but it is Punjabi! This is called
:53:54. > :54:02.Manglorean chicken sukka, with fennel and curry leaf bread. I
:54:03. > :54:08.cannot wait to try this. Dive into this.
:54:09. > :54:20.These breads are just delicious. Forget the knife and fork. OK.
:54:21. > :54:27.Sorry. I am excited. This is quick. About 30 minutes? Easily. 20 minutes
:54:28. > :54:37.is more than enough, even with the chicken thighs. We can go back to
:54:38. > :54:38.Whitney near Oxford to see what Susy Atkins has chosen to go with this
:54:39. > :55:03.cracking curry. Atul you have given us a dish
:55:04. > :55:05.bursting with vibrant spicy flavours and I want a fruit driven modern
:55:06. > :55:11.white wine to go with that. If you are a fan of Chardonnay, I would go
:55:12. > :55:18.to Australia and pick a premium one, like this, as it companion but I
:55:19. > :55:24.have gone to the New World, the Hawkland Bay Sauvignon Blanc from
:55:25. > :55:31.New Zealand. This isn't Jimmy fresh, young wine. It is at youthful zing
:55:32. > :55:36.that I am looking for to match this dish. A wonderful explosion of lime
:55:37. > :55:48.and kiwi fruit and passion fruit, the hallmarks of southern blog.
:55:49. > :55:54.-- Sauvignon Blanc. This redraws the spiciness of the mustard seeds and
:55:55. > :55:59.then this slightly green herbaceous streak to this Sauvignon Blanc, like
:56:00. > :56:05.the curry leaf biscuits., but on the finish, very fruity and I like that
:56:06. > :56:10.to stand up to the tropical coconut. Atul, thank you for this wonderful
:56:11. > :56:13.dish to perk us up at this time of year and here is an equally vibrant
:56:14. > :56:22.white wine to go with that. I hope you enjoy it. They certainly are
:56:23. > :56:28.over here. The way things are going, I don't even care if I get the lemon
:56:29. > :56:34.cake! Lots of Labour's, people would not normally go with the white wine.
:56:35. > :56:43.I love it, spot on. There is pretty nice and some dryness in their which
:56:44. > :56:47.works incredibly well. It cuts through the honey and spices, great
:56:48. > :56:53.choice. I was going to say exactly that! Another slice of Eastern
:56:54. > :56:56.European life with Si and Dave, they are meeting up with some Latvian
:56:57. > :57:04.bikers and heading for the beach. Start your engines, boys!
:57:05. > :57:12.Were in front or strumming day. It is always great to meet fellow
:57:13. > :57:15.bikers and to find out about the best local rights. To enable be
:57:16. > :57:21.special, we're hoping up with the brothers of the wind, the very first
:57:22. > :57:25.motor cycle club in Latvia. It has been a long time since we have
:57:26. > :57:36.ridden in a pack. And we have a great meal plan. I hope delicate. --
:57:37. > :57:46.I hope they like it. How many are there in the club? Almost 25. We
:57:47. > :57:54.were the first club. There are 30 or 40 nine. Many clubs. The main role
:57:55. > :57:59.is for friendship and if you want to get somebody into the club, he helps
:58:00. > :58:09.to be friendly with everybody. It is democratic.
:58:10. > :58:20.Like gangster outlawed in the Soviet era. Doesn't freedom taste good? I
:58:21. > :58:26.can only smell exhaust fumes. It is half an hour from Riga to the beach
:58:27. > :58:31.on the Latvian coast. And the perfect place to pay the boys back
:58:32. > :58:36.is this ten mile stretch of golden sand. We are going to cook something
:58:37. > :58:42.just to say thank you for that awesome bike ride. You would think
:58:43. > :58:51.we would be doing pulled pork or brisket but no, we are doing...
:58:52. > :58:58.Chicken liver pate and salad! This is traditional Latvian food. There
:58:59. > :59:02.are even recipes for mackerel and liver pate. That is cook something
:59:03. > :59:13.you want to cook at home because more testosterone on this beach and
:59:14. > :59:22.a bowl! -- bull. Shall we get on? Honestly! This is a thyme. Look at
:59:23. > :59:28.the size of this. We have some onion, finely chopped. About 1.5
:59:29. > :59:35.small onions to around one kilo of chicken liver. We shall sweat these
:59:36. > :59:45.until they are translucent. Three teaspoons of fresh thyme. Chopped
:59:46. > :59:54.fine ebony hair is on a butterfly's armpit. I shall put some oil into
:59:55. > :00:01.the pan. -- finer than the hair. Seven, eight, nine. Next. White
:00:02. > :00:02.peppercorns. Three teaspoons. Sometimes freshly ground white
:00:03. > :00:15.pepper can be nicer. Sprinkle that in, let it cook. There
:00:16. > :00:21.is about 1.2 kilos of chicken livers. Are you ready? The livers
:00:22. > :00:25.will only take about three minutes to cook, we wanted cooked and brown
:00:26. > :00:30.on the outside, and a little bit pink in the inside. There is nothing
:00:31. > :00:37.worse than an overcooked, dry, tasteless liver. They are smashing.
:00:38. > :00:44.Still a bit of bounce. Decant your livers into a bowl. Cheers! Now the
:00:45. > :00:48.fun part, we need to add the blues. If the vicar is coming for TB could
:00:49. > :00:53.do this with sherry, but we are in Latvia so we have found this, brandy
:00:54. > :01:06.with plums. We want about 150 millilitres, quite a lot. Carefully
:01:07. > :01:17.take it off the heat. Steady on! Reduce by half. It is reducing! Pour
:01:18. > :01:22.it on to the chicken livers. Beautiful. That needs to be
:01:23. > :01:31.processed into a fine pure rave. What?! Over to you, mate! Now,
:01:32. > :01:35.luckily for me, Latvian beaches have plug points dotted along them. Well,
:01:36. > :01:39.they have when you have put them there!
:01:40. > :01:53.So what we do now is pure radiator. We wanted pure rage quite fine. --
:01:54. > :02:00.what we do now is puree it. We wanted pureed quite fine. Smooth
:02:01. > :02:05.operator! It is like the inside of Sade 's head.
:02:06. > :02:13.# Coast to Coast on to Chicago... ! The texture is fab. About a
:02:14. > :02:20.teaspoon of salt should do nicely. This is lovely. Once it has cooled,
:02:21. > :02:24.the butter will set it. Because they are quite delicate boys, we will
:02:25. > :02:30.pass the pate through a sieve to make sure it is super-smooth. This
:02:31. > :02:39.is quite hot. If you were home, you would leave it to cool so you do not
:02:40. > :02:45.burn yourself. However, we are men. Rawr! Get a good series, it will
:02:46. > :02:51.take the strain. That goes into a pate dished.
:02:52. > :02:57.We will tamper it is down a little bit, just to get rid of all the air
:02:58. > :03:01.bubbles, then just smooth it out. What I would do, if it was going to
:03:02. > :03:07.be a day or two before you ate it, I would put melted butter on the top,
:03:08. > :03:10.that would set, preserve the pate and stop it from discolouring on the
:03:11. > :03:15.top. You are just wasting time now! Nice
:03:16. > :03:24.work. There we are, the chicken liver pate, with salad, time for
:03:25. > :03:30.tea. We have gone and made a couple of bad boy salads! Did you just call
:03:31. > :03:35.a salad bar and boy?! I might have. I have gone with a layer of salad
:03:36. > :03:39.leaves covered with real beans, radishes and beetroot, sprinkled
:03:40. > :03:44.with a hint of mint, dill and parsley and the genius touch of
:03:45. > :03:50.Bali, pomegranate, walnuts and cheese. Fancy pants! I raise you a
:03:51. > :03:56.salad with herrings and pickles, proper Latvian grubber! Line your
:03:57. > :04:00.bowl with salad leaves, top with potato salad laced with horseradish
:04:01. > :04:05.and add some chopped up will take herring. If you can't get these,
:04:06. > :04:09.anchovies will do, but we are by the Baltic and nothing will replace a
:04:10. > :04:15.beautiful Baltic herring. Layer up some blanched carrots, cooked
:04:16. > :04:25.beetroot and fresh cucumber. I just carry on building like a Latvian
:04:26. > :04:29.Viennetta. No Latvian salad would be complete without hard-boiled eggs.
:04:30. > :04:33.Scatter them on separately, it has to look pretty.
:04:34. > :04:42.Are you happy with this, is it a Latvian style feast? This is really
:04:43. > :04:46.Latvian style food. Yeah? But with eight edge of England. It looks like
:04:47. > :04:49.we have a table full of happy customers. -- with a touch of
:04:50. > :04:57.England. Let's answer some of your questions,
:04:58. > :05:02.and each caller will decide what Chris will eat at the end of the
:05:03. > :05:07.show, if there is any room left! Marion from Northampton, what is
:05:08. > :05:15.your question? What sauce I would have with tea food -- seafood
:05:16. > :05:20.tagliatelle? There was only one person for that. We need a very
:05:21. > :05:27.simple recipe, garlic, parsley, basil, clams, just saute the garlic
:05:28. > :05:32.with some olive oil, at the clowns, mix the other ingredients together.
:05:33. > :05:38.Chop the basil and parsley, puts an extra virgin olive oil with no
:05:39. > :05:44.butter into it, cook the pasta, makes it together. No tomatoes, just
:05:45. > :05:49.simple, white and lovely. Heaven or hell? Heaven.
:05:50. > :05:57.Thank you! You have a couple of tweaks? Karen says, I have to macro
:05:58. > :06:01.guinea fowl for starters tonight, can you suggest a recipe? Great
:06:02. > :06:12.show, pizza for Chris. Thank you, darling! I love guinea fowl. Doing
:06:13. > :06:22.80 K is amazing. You don't want any heavy spices on that. -- doing a
:06:23. > :06:27.tikka. Yoghurt, cardamom powder, Mace powder, a little bit of cream,
:06:28. > :06:32.if you have it, keep it aside for a couple of hours, oven at 200
:06:33. > :06:36.centigrade, cook for about 20 or 25 minutes, depending on the size of
:06:37. > :06:43.the guinea fowl, then finish with the grill. You can snatch Kockott as
:06:44. > :06:47.well, absolutely. Have you got the second one? Nick Watkins says I
:06:48. > :06:53.bought some salted cod cutlets and I am wondering what is the best way to
:06:54. > :06:59.cook them? Soak them in milk overnight, milk
:07:00. > :07:04.and sage, take it out of the milk the day after, a bit like James did
:07:05. > :07:11.before, flour, eggs, breadcrumbs, deep fry them. Serve it with a love
:07:12. > :07:15.-- lovely garlic or parsley mail. Nice, lovely chunks, deep-fried,
:07:16. > :07:22.beautiful. Robert, are you there? What is your question? I have gotten
:07:23. > :07:31.duck breasts and I would like to know what to do with them? They are
:07:32. > :07:35.off the bone. No skin. I love duck. The marinade you want to make, this
:07:36. > :07:42.is going in the oven or in the pan, oven would be better, make a powder
:07:43. > :07:48.by toasting black cardamom, clothes, black pepper and coriander. You can
:07:49. > :07:52.add cumin as well. Cardamom and cinnamon need to be slightly
:07:53. > :07:56.stronger. Rub this paste on top, straight in the oven, a little bit
:07:57. > :08:02.of oil if you want, but not too much, salt as well, finish at about
:08:03. > :08:06.180 centigrade. I would keep its pink, I would cook the duck breast
:08:07. > :08:11.for no more than 12 minutes and serve it with a salad. Great ideas
:08:12. > :08:21.today. What a dish would you like for Chris? Heaven. Get in! Bob from
:08:22. > :08:28.Somerset, what is your question? I have a shoulder of feel and I don't
:08:29. > :08:36.know quite what to do with it. -- shoulder of veal. Slow cook, so just
:08:37. > :08:42.seal the shoulder in a very hot pan, stick it into a beautiful oven tray
:08:43. > :08:48.with one bottle of white wine, some celery, carrots and onions, slow
:08:49. > :08:53.cook for a couple of hours at 165. In the meantime, make a lovely salsa
:08:54. > :08:58.verde out of gherkins, parsley, garlic, anchovies, bread and
:08:59. > :09:07.vinegar. Blitz it. When it is ready, you will use the jus of the
:09:08. > :09:16.beautiful veal, serve it with salsa verde, a real Italian feast. Heaven
:09:17. > :09:21.or hell? Heaven. Yes. It is the mullet challenge, Francesco, you are
:09:22. > :09:29.back on the board, Atul, you are a dissenter. Can they go any faster?
:09:30. > :09:32.Usual rules apply. Go as fast as you can, this gives you time to finish
:09:33. > :10:03.the curry, Chris. I can't stop! GONG SOUNDS. The best omelette! It
:10:04. > :10:20.is unique, that is still alive! Oh, man! However... However, however...
:10:21. > :10:27.LAUGHTER He said he does not practice! We
:10:28. > :10:31.will go to Atul first. Do you know, it takes me about 35-minute to do
:10:32. > :10:36.and omelette in the house, that is once I had to throw the first two
:10:37. > :10:42.macro away that I have ruined. That is a pretty good omelette. There is
:10:43. > :10:55.a melted butter around the edge. You did it quicker. Yes! Well done,
:10:56. > :11:00.mate. Quite a lot quicker. Ten omelette, I practised this morning.
:11:01. > :11:03.Did you? You are now officially in third position.
:11:04. > :11:10.CHEERING Francesco...
:11:11. > :11:20.Do you think you were quicker than 20 odd seconds, down here somewhere?
:11:21. > :11:25.Definitely. You did it in 18.16. Would you buy that? After today, I
:11:26. > :11:32.am never buying food again! If you get this good stuff for free! This
:11:33. > :11:37.is especially for you. # Thou shall have a fishy, on a
:11:38. > :11:43.little dishy. Thou shall have a fishy when the boat comes in.
:11:44. > :11:48.Shall we have Chris's food heaven food hell? The chefs will make their
:11:49. > :11:54.choices when we visit monitoring -- Monica Galetti in the French
:11:55. > :12:05.mountains. This is class music. It is my alarm tone!
:12:06. > :12:12.This peak defines both the landscape and the produce that comes from
:12:13. > :12:17.here. It is dairy country. There are
:12:18. > :12:21.callous everywhere, their milk is used almost exclusively to make
:12:22. > :12:28.cheese, including some of my favourites.
:12:29. > :12:31.It is mid-October, freezing temperatures and snow is just around
:12:32. > :12:36.the corner. The cattle are brought down from the mountain pastures to
:12:37. > :12:40.spend the winter in Barnes. At this time of year, people from
:12:41. > :12:48.all over the area come together to celebrate their farming heritage at
:12:49. > :12:54.a festival. It is 5:30am on this dairy farm, it is freezing.
:12:55. > :12:58.It is so beautiful. Oh, my gosh, I have never seen anything like that.
:12:59. > :13:04.Claire is a cow osteopathic and knows this breed well. In the
:13:05. > :13:09.winter, we get one metre of snow, they had to stay inside and we give
:13:10. > :13:19.them hate. Cheese made in winter and cheese made in summer is different.
:13:20. > :13:24.-- we give them hay. Julian 's herd is small enough for him to know each
:13:25. > :13:28.animal as an individual, as well as the family tree. There is nothing
:13:29. > :13:34.like milk straight from the farm, that this is not normally for
:13:35. > :13:45.drinking. It is used exclusively to make compterre. That is amazing! So
:13:46. > :13:54.creamy! So delicious. Oh, my goodness. Julian is taking 14 of his
:13:55. > :14:00.best dairy cows to the festival. The main event will be a beauty contest,
:14:01. > :14:06.a sort of Crufts for Kallis where prizes are given for the best
:14:07. > :14:13.examples. Some other farmers are already scrubbing up their cows. I
:14:14. > :14:20.can in the excitement building, I have been told that preparations
:14:21. > :14:25.take eight months. It is like a really festive day. Everybody is
:14:26. > :14:31.like, we will go, it is a free day, showing the callous, having fun
:14:32. > :14:32.together. But this is France, so nothing can begin until everyone has
:14:33. > :14:46.had a sit down meal. What a great way to start the
:14:47. > :14:52.morning with a hearty soup. With chestnuts and bacon and they have
:14:53. > :15:02.got a hot, creamy pumpkin soup. It smells delicious. And my baguette,
:15:03. > :15:13.of course. And my cheese. And let us not forget... The wind. -- wine.
:15:14. > :15:20.Normal breakfast at this time of year. With everyone fuelled for the
:15:21. > :15:34.day ahead, the serious business of judging can't begin. -- can begin.
:15:35. > :15:42.The car sales through to the group final and Julia's father parade some
:15:43. > :15:48.around the ring. You can see the excitement, they are so proud, it is
:15:49. > :16:02.their animal. After much rumination, he gets third prize. Not bad for a
:16:03. > :16:07.15-year-old. This'll be the last chance for the villagers to come
:16:08. > :16:13.together before the winter and, of course, a local specialty is on the
:16:14. > :16:17.lunch menu. Much like Tartiflette, the local chef is making a dish made
:16:18. > :16:44.with cheese. He is kicking off his third batch of
:16:45. > :16:52.the day and were already under pressure because front of house has
:16:53. > :16:57.run out. The 500 people, this is a world away from the cuisine I am
:16:58. > :17:02.used to. Rob Lee everything is prepared in containers and we would
:17:03. > :17:10.not cook this in one big go. This is impressive. We're just sweating the
:17:11. > :17:20.bacon. Until the onions are translucent. We're adding 16 kilos
:17:21. > :17:31.of potatoes. In goes white wine and cream. And it is seasoned with not
:17:32. > :17:38.beg. -- nutmeg. The cheese is being added. Michelle seems to be feeling
:17:39. > :17:52.the pressure. I know what that is like.
:17:53. > :18:02.The production line has ground to a halt. And not a moment too soon, it
:18:03. > :18:31.is ready. It is pretty quick, 60 portions in under 20 minutes. Not
:18:32. > :18:35.bad going. OK. OK. Voila! Merci. This is a great thing to do in
:18:36. > :18:40.winter, coming home from work, sitting down with the family and
:18:41. > :18:46.having this meal, it is absolutely delicious, with the bacon, these
:18:47. > :18:52.lovely ladies say it is absolutely delicious, but the sausage is too
:18:53. > :19:05.hard, they say. Luckily, I did not cook that! Today has given me a
:19:06. > :19:09.village glimpse inside a rural community, a world away from my life
:19:10. > :19:15.in London. The farmers are totally dedicated to producing milk for a
:19:16. > :19:29.range of Jesus. This is not a job, it is a way of life. -- cheeses. We
:19:30. > :19:36.will see more of that when we rejoin Monica Galetti sin. Food Heaven or
:19:37. > :19:48.Food Hell? Food Heaven is pizza and curry. Food Hell is fruitcake, lemon
:19:49. > :19:55.cake... Really nice! Positive vibes, I hope it will be heaven. Never in
:19:56. > :20:04.any doubt. Whitewash. The first thing is to get my onions on the go.
:20:05. > :20:09.This is a curry from the Indian ocean, it is your own recipe? It is
:20:10. > :20:12.not on the website, people are looking for it but it will be on the
:20:13. > :20:23.website If you can do the ginger. We have
:20:24. > :20:29.got the pizza dough. We shall get somewhat. Really good pizza dough?
:20:30. > :20:45.The great thing about its adult is the way that you can trim it. --
:20:46. > :20:57.prove it. I am terrified of standing anywhere near and getting screamed
:20:58. > :21:07.out! Buckshot! Some spices. So, pizza dough? For anybody watching,
:21:08. > :21:12.thinking I was being greedy and throwing the food into my face, that
:21:13. > :21:17.is exactly what I was doing! For people watching, there was nothing
:21:18. > :21:20.more annoying as a viewer than seeing the guest having a little
:21:21. > :21:29.taste and saying it was nice, well get it finished! Get it done you! I
:21:30. > :21:42.am taking a doggy bag home with me! I will be going through the bins.
:21:43. > :21:47.You have another tour? Yes, it is called All Growed Up. Some places
:21:48. > :21:51.that I missed the last time because my son was born halfway through the
:21:52. > :21:57.last tour and I had to cancel various shows. I did Sheffield,
:21:58. > :22:02.Liverpool, London, Manchester, hitting the big places and smaller
:22:03. > :22:07.places in between. A couple of hours of stand-up, it is a show about
:22:08. > :22:12.being dragged kicking and screaming into the adult world that I feel I
:22:13. > :22:19.am not ready for. I don't think I will ever be ready for it but I love
:22:20. > :22:23.it. We look forward to seeing it. We have the ginger and onions and the
:22:24. > :22:29.curry leaves. It is like your own curry, which I have been told is on
:22:30. > :22:39.#Saturdaykitchen. Or Twitter or something. Grandad! It is on
:22:40. > :22:48.interweb! In 1986, when you were born, I was getting my driving test!
:22:49. > :22:55.I had just done my O Levels! But you have not grown up because we talked
:22:56. > :23:02.about the trampoline, and you also have a Lego room? I love it, I
:23:03. > :23:06.cannot stop buying it. Then writing stand-up there is no right way to go
:23:07. > :23:11.but when you have a little book saying that bit goes there, and it
:23:12. > :23:18.is the same with cooking, it is very therapeutic. This is very different,
:23:19. > :23:28.you have got Lego, but with me, it was BMX. Before your time? I had a
:23:29. > :23:34.BMX. Yes, with ET on the front, cycling through the air! We have
:23:35. > :23:44.little spices going in. And we have the coconut. Indigo with the prawns.
:23:45. > :23:47.This smells amazing. The boys said they were going to bring food to the
:23:48. > :23:53.London show so for anybody who comes, these men will be bringing
:23:54. > :24:09.food, it will be like a five-minute gig. So, this pizza. Just like that?
:24:10. > :24:20.Do we not throw it into the air? Don't break it. Pretty good. Well
:24:21. > :24:29.done. You can do this at home. Good. Well, you did most of it. I learned
:24:30. > :24:37.this in Naples, San Marzano tomatoes. You can find those all
:24:38. > :24:44.year round. So often with pizza you think you make your own sauces, but
:24:45. > :24:48.it is literally tens tomatoes, and it is not Buffalo mozzarella? That
:24:49. > :24:56.releases too much water and the pizza will not cook properly so...
:24:57. > :25:07.Can you do the mozzarella? Of course. Is that the sausage thing?
:25:08. > :25:22.N'duja. And it is kind's milk mozzarella. -- cow's. Cheese on top?
:25:23. > :25:34.Definitely. Parmesan cheese over the top. This is the curry, and this is
:25:35. > :25:42.the tamarind, you are not keen on this? No, I like tamarind. And we
:25:43. > :25:55.have the rice. Quick check and season that. Tell us about this
:25:56. > :26:08.N'duja? It is amazing. It is soft, hot and spicy. It is spreadable,
:26:09. > :26:19.very good with pizza or fish. It is like meat butter. You have made me
:26:20. > :26:28.very happy! Some olive oil. That is spicy! Yes, it will give you a kick!
:26:29. > :26:41.This pizza is amazing. Straight on there. Look at that. You can put
:26:42. > :26:56.some more fresh basil on top. Little bit of seasoning. Some basil? On
:26:57. > :27:07.top. Switch that off. And we have the curry. So, this is the curry.
:27:08. > :27:19.Cooked in real-time. Just a small portion. Are you happy? Look at
:27:20. > :27:26.that. Aw, mate! And there is some coconut inside that curry. And just
:27:27. > :27:35.a touch of lime. I am so excited. Curry and pizza. Incredible. And
:27:36. > :27:44.there you go. I should be talking at this point but I just want to eat
:27:45. > :27:52.this. To go with this, Susy Atkins has chosen Santa Rita 120 Sauvignon
:27:53. > :28:01.Blanc. And she has also picked out an amazing British IPA. From Marks
:28:02. > :28:11.Spencer, that is to go with the curry as well. What do you reckon?
:28:12. > :28:21.Pizza? Will you dunk it? I have never done this. I never thought I
:28:22. > :28:32.would see the day when Atul Kochhar dunks pizza into his curry! There we
:28:33. > :28:39.go, stick that on to the many! It is a new thing! I did not think he
:28:40. > :28:43.would want the wind. That is a good end to great show, thanks to
:28:44. > :28:49.Francesco Mazzei, Atul Kochhar and Chris Ramsay, good luck. And to Susy
:28:50. > :28:58.Atkins for the great wines. All the are on the website. -- Paul di Resta
:28:59. > :28:59.biz. There shall be more on BBC Two. Bye for