30/01/2016 Saturday Kitchen

Good morning, there is 90 minutes of sizzling hot world-class food coming

your way, so let's get cooking. This is, of course, Saturday Kitchen

Live. Welcome to the show. I am joined by

two great chefs with two different culinary styles. First, the man from

Calabria in southern Italy. He uses all the incredible ingredients in

Sartoria, his restaurant, Francesco Mazzei. Then, the man with a

Michelin starred Benares restaurant to his name, at Allcock R.

Francesco, what will you make? The girl beautiful black cod marinated

in liquidation with a fantastic red onion jam -- marinated in liquorice.

Where is the southern Italian influence at? I don't know! The

liquorice? The liquorice, the onions, and the fact that it is

cured. Atul, what would you be making? Mangalorean chicken sukka.

Explain? In a moment. The name is very simple but the flavours are

big. There is coriander, Cuban, cinnamon, cardamom. And the bread

which comes along with it, it is a marriage made in heaven.

Two delicious recipes to look forward to. And we have some great

archive films from Rick Stein, Monica Galetti, the Hairy Bikers and

Brian Turner with Janet Street Porter.

Our special guest is one of the most exciting young talent is on the

comedy circuit, he wrote that bit! He appears on shows like Mock the

Week and Eight out of Ten Cats, he even made it onto the bill of the

Royal Variety Show last year. It is the very talented Chris Ramsey!

APPLAUSE Good to have you.

Food? Yes! It is your big love? Me and my wife massive foodies. Are you

any good in the kitchen? You were a waiter? I was a waiter at the

Sunderland Stadium of Light, but my main experience was just stealing

things off plates that people had left! Because I worked in catering I

have a natural fear of chefs, especially these two. Viewers, if

you think I will not like something, look at my eyes and my face, I will

not tell them! You can get food heaven or food hell, it is a to the

studio guests and the chefs to decide what you will be having. --

it is up to. What is your food heaven? As a comic, I do gigs, I

finish late, I do a signing after my shows, if he wants food at 11pm all

11:30pm at any town in the country, if you want to sit down, you go for

a curry, if you want to order something in, you get a pizza. I

have been known to order both and dip the pizza in! What about the

dreaded food hell? I love cakes, I have a real sweet tooth, that I have

a real adversity to anything... I have got a five-year-old child's

idea of cakes, don't put fruit in it, don't ruin it with fruit! So

takeaway favourites are a classic lemon cake? For food heaven I will

cook two take aways, because of these two I could not choose, I will

make both pizza and curry. The pizza topped with son Misano tomatoes,

basil, mozzarella, Spacey 'Nduja. The curry is made with prawns,

tamarind, onions, chilies and other spices. You can dip your pizza in. I

insist! You just need six mates and a pile of comedy DVDs! Food hell, a

lemon cake, made in the usual way with a little creme fraiche, served

with the goats cheese cream, some sugared almonds, poached rhubarb and

home-made lemon curd. It is a nice desert, but you have to wait to the

end of the show to find out what Chris will get.

If you would like to ask either of the chefs question, you can phone as

on 0330 123 141 0. You can also send questions through social media using

the hashtag saturdaykitchen. You hungry? Always. In eight minutes,

you will get an amazing plate of food.

We are going to Italy for inspiration for our first recipe,

Francesco Mazzei. This dish is spectacular. Explain what you have

done? A bit of osmosis. You do this for

half an hour. If the fish is bigger you do it for more time. Just salted

it, keeps the meet a nice and firm. Then we will wash and marinated. I

did one before. You want to chop these? Chopping and onion would be

great. This is an onion from a particular area in the south of

Italy. They are called red onions but they are white inside, just the

skin is red. They are sweet. This is for a puree? Yes. Mix with beetroot

for some colour. Just under the grill? Yes. There is no salt, there

is already the osmosis there. I will wash the salt out of this one. Then

we will explain how we do it. You will explain the marinade, and black

cod is a type of fish, it is not cod as we know it? It is very firm, very

fatty. Here is very cold water. If you don't find black cod, you can

use macro, for example, salmon, halibut. It is a bit like halibut

flavour. -- you can use mackerel, for example. We will use this

beautiful liquorice liquor. We don't use that much, really. We did on the

show we did a time ago. But it was liquorice powder. This is really an

amazing dish. Then I will add this beautiful chiili, half chiili. Can

you make that comment blends liquorice with water? You need to

have the liquor, really. If you can find the powder -- then just the

look cure, it appears the fish even more. I am adding mint, it is a

fantastic combination. What is the difference between the north and

south of Italy? To be honest, southern Italians are much better!

He sounds a bit bias! A bit like the UK! Pizza, again, is south Italian.

I have a little bit of honey, so it gets lovely and sticky on top of the

fish. And the lovely tarragon. Put some chilli and some white wine,

prosecco or some champagne. You can use prosecco rather than champagne!

Prosecco, prosecco, prosecco. Spring onions and beetroot. These are quite

difficult to get hold of, but you could use normal spring onions? Yes,

and a little red onion with it. I will add a little lemon oil marinade

for the fish, to finish it. The beautiful zingy lovely... Your

restaurant has moved? Yes, Sartoria in Savile Row. We are doing

tailor-made cooking! The only restaurant in Savile Row. Sartoria

means Taylor, no? Yes, in Italian. James, did you know that? I am

learning things every day, like burning letters, which I am doing

now. This is the dressing for the salads? Is the food is different to

what you did before? It is a bigger restaurant? It is bigger, and the

restaurant is in Mayfair, which has been my dream, Central London. But

some of my signature dishes like this one the menu, but we do classic

Italian cooking, the best risotto. We don't do pizza yet but, Chris, if

you come, we will. That is how you get me down, definitely. What do you

mean by tailored cooking? Because it is on Savile Row. Isn't everywhere

to order?! You can get the similar flavour with chicory. A nice

bitterness. Best in season, some lovely rid Ajio. -- some lovely

radiccio. You keep this overnight. If a new restaurant wasn't enough,

you have a new cookbook? My first cookbook was out on the 6th of

November, published by Random House and Penguin, it talks about South

Italian cooking. What is the main difference? The main thing about

South Italian cooking is it is a bit more light, not a lot of butter.

Lots of extra virgin oil, and all that. Lots of vegetables, not lots

of red meat. More spicy or not? Very spicy, as you know. A lot of English

influence that we have. -- a lot of Moorish influence. We have some

things like in Spanish food, Black pig for the ham. How long do you

cook that for? A few more minutes, nice and gentle, then you blend it

and you will get something like this. You don't need to touch the

fish? No, put it in the oven, kiss it and put it on a plate. If you

would like to as either of our sheds, you can call us on 0330 123

141 0. Calls are charged at the standard rate. You blend that, and

it happens to be that? It is done? In my book, you use the whole fish,

you put it on the table. How long do you leave it in the marinade,

liquorice is quite strong? Overnight. You should really try,

width, especially the mackerel... I was talking to Atul, King, big and

meaty, it works incredibly well. It is not a pizza, but it is right

up there! I am mix later to taste what you have done to this letter --

I am excited to taste what you had on to this lettuce. The French cook

with lettuce quite a lot. They just... Oh! He looked at me as if...

I stepped back then! South Italian dish, do you mind?! The French do a

similar thing. Beautiful, good job, James. You know what you are doing!

I try. Beautiful. And a little bit of this beautiful peashooter. You

can use broad beans and peas, in season. Some lovely colour. The

combination, the sweetness of the liquorice, the onion jam. So simple,

but the flavours are amazing. If you can get hold of that fish, it really

is spectacular. Really special. Home cured cards with liquorice, red

onion jam, that is it. -- home cured cod.

Wright, dive in. I am so excited. I could make toast with a

flame-thrower? Exactly! I would be so much happier if I could do that

every day. The fish just flakes beautifully. Look at that!

Genuinely, like cod is one of my favourite things to eat in

restaurants, and I nearly said it as my food heaven, but as a northern

comedian, I could not say it! They would close the motorways, they

would not let me back! That is amazing. Let's get some wine to go

with this. Susy Atkins has been to Oxfordshire. What did she choose?

Have I come to Whitney on the edge of The Cotswolds to find the wine

for the dishes but before that, let us look around.

Francesco, I have made your delicious black cod and I have been

looking for the white wine, if you're happy with the simple white

wine, this classic would make a good match but I have gone something --

gone for something with a rich texture, and the one I have chosen

is the Cave de Turckheim Gewurztraminer, that is from Alsace.

It is a region in the far east of France that gives us some of the

worlds best white wines, rich and ripe with a lovely, exotic, spicy

perfume, like this one. And there it is, a spicy, ginger scent of

beaches. This is a wonderful, characterful, diverse, flavourful

wine, with substance and premium quality. And this has opulence and a

spicy hint that is perfect with that unusual liquorice liqueur, still

fresh enough not to overwhelm the black cod without hint of paragon

but in the finish, that slight hint of sweetness and that is what I want

for the honey and that lovely red onion jam. This is a special treat

that deserves an upmarket white wine too much. Cheers! There is not much

food left! Dive into that. We have tasted some amazing wines this year.

This one has to be one of the nicest yet. Perhaps in ten years. This is

from Waitrose, it is priced at ?10 49. And it is French. He works

incredibly well! They cook with lettuce quite a lot in France well.

I love it. I think the court was amazing, and the red onion jam, I

love this. When the BT was running, I was just laughing, just eating and

laughing because I could not believe my luck! Waiting for the pizza! Atul

has something spicy. I will make a south Indian style of curry, it is

called Manglorean chicken sukka. It has got close and cinnamon, curry

leaf. You can ask our chefs any question. That is on 0330 123 1410.

Or you can tweak the questions, using #Saturdaykitchen. We can go to

Venice night to meet with Rick Stein, who was exploring the food

culture of the city and he starts off with a history lesson on a local

expert. Can I have a bit? I have been coming to Venice for

many years and I have noticed that every time, there are more tourists.

Vastly more. But I don't mind being a tourist. It does not mean I have

to buy a plastic gondola that lights up on the mantelpiece! For me, it

means following my nose, eating carpaccio, drinking cold Prosecco,

watching the people and realising that if my pulse does not quicken

the first side of grand Canal, it is time to see the doctor! Venice for

the complete stranger can be complex. I think that is an

understatement. And so, may I introduce Christina? She is a

living, breathing, fabulous guide to the city. I have to keep inching

myself to think that I am really here because that is just... One of

the greatest sights on earth. An extraordinary kingdom. Isolated from

the rest of the world but in touch with extraordinarily different

cultures from the east and the Middle East. How do they get so

wealthy? Thanks to the trade and Marco Polo, the first one to travel

to the audience. He came back home and he imported the spices. You have

the trade and the salt? Salt. Salario. That means money? We used

to pay for things with a small bag of salt. You have the salt and the

trade in the salt but that was based on food? If you needed to be able to

travel to trade, but needed to be able to preserve food? Food was

power. Split, Dubrovnik, we could control the market. This was the

centre of the world if you were the nation? And you still have it

arrogance? I am proud. In Venice you say, it is asked... We have a very

nice saying, this is Venice and the rest of the world is on the other

side. The foreigners. Fantastic! God forbid, if you were sent away from

Venice and you could never come back again, what dish would you most

mess? Well, I love the seafood risotto. One of my favourites. I

think all of the skill and everything to do with Dennis is in

that dish, you can taste the subtlety, the way the incorporate

flavours of the shells into that seafood. Fantastic! So good,

delicious. Seafood risotto. I didn't feel any need to peel the vegetables

were making stock unless they have got sand or dirt. That is a lot of

flavour in the skin. These fish are just little rockfish, very cheap

here. And if you are making this back in the UK, buy the cheapest

fish. This one is a sort of herring or sardine, I don't mind or oily

fish in my stock but not too much. I will bring that to the boil and --

summer that for about 30 minutes. I find this in a hedge on my way to

the kitchen, it is wild sage. Olive oil, onions and garlic. Add the

rice. It is revered in Venice. But do not worry, arborio rice is just

as good. I enjoy making this so much and everybody should have one good

risotto in them, one of those dishes that you need to learn. When writing

recipes I was put precise ingredients because I feel the first

time you make something you need to know exactly how much salt and

pepper and so on but after that you need to make it your own. White

wine, for obvious reasons, it has to be white, unless you're into red

risotto. This is a seven spice mix which I have got from Venice and it

is cinnamon, cardamom, Chile, turmeric and nutmeg. Just a very big

pinch of that. Into my risotto. The fish stuck is ready, fishy but not

overpowering. And what makes this special is that stock and the spice

mix. A touch of Byzantium so common in Venetian seafood dishes, almost a

little signature. You can choose whatever seafood you like but my

favourite is squid and red mullet I have a weakness for both of them,

and like I always say, red mullet has a lovely shellfish taste. I

always have to have fried squid in my risotto, you can mix up the rest

of it but I think that squid and prawns are essential, whatever you

can get hold of but that fantastic sweetness from the squid but I shall

also add some of these little shrimps. I have taken off their

heads and I don't think I could take off the shelves because you can eat

the whole thing. I could cook risotto forever. I love the way the

dish tells up, first with the rice reaching the point where it has

absorbed all that lovely stock. And then it is joined by the seafood. It

just needs some more cooking. Now, but mussels and the risotto will

open -- be finished when the open. And those mussels will release

lovely flavours also. And now, just a taste. The rice must have some

little firmness in the middle but not much. Now it is good. And now,

to the butter. Lots of butter to finish. Venetian cooks are not shy

when it comes to using butter because they want to be finished

risotto to have the same lovely sheen on the top as the lagoon in

Venice in the early evening. Finally, I am putting in crab

because I love the sweetness and I happen to have some in my fridge. I

am very happy with that. I will serve this up. Does it have machine?

Yes, it does. -- the sheen. Wonderful stuff as always. Was that

good? Much better! Risotto is one of my favourites and we can return with

risotto balls, it is basically beef carpaccio, the trademark from that

area but we shall do this with a lovely salsa verde and some mint

parsley, capers, anchovies, some lemon and some parmesan. We have

this fellow of beef and overseas and that after we can seal it. Some

olive oil, and we take that on to the hot griddle.

We can start that off. Does he salt and pepper burn? It will just burn,

particularly pepper, but with beef carpaccio, we're getting some nice

colour. That is the flavour, and then put that in the fridge. It will

look like top of the Pops! I would love to do that at home but my

kitchen is remarkably small. The next morning my curtains will stink

so what is a point? Do you cook much? The new tour is about growing

up? You are a father and I? Yes, I was just saying, I have been off

over Christmas with my son so this is my first day of work back. Work?

And I am like a kid in a sweatshop! I do try to cook an at home and with

the salt and pepper, I heard you saying that and I have been showing

off to my wife because we had staked the other day and I said, you don't

put that in beforehand. I was just checking. We had fun at steak and

the only thing I can make better than my wife is spaghetti Bolognese.

I will dine out on that. Literally and figurative. The new church

starts next month? Yes. I'd sure that in the autumn and then we have

the second leg. It is called All Growed Up, about the moments in life

when you feel like you have grown up. You look around for a grown-up

and you think, no, I am the grown-up. The first time that a

child says, look at that man! The defining moment for me was when I

was watching my television in the house and the doorbell rang and I

opened the door and there was no one there. It was knocked and they had

run away! For the first time! I am the man! Just some bloke that you

knock the door of! It as nothing about age, it is about a mental

thing. I have a thing on the show that everybody should be banned who

was born in 1990 but then you must born anybody who was born in 1980?

1986. You cannot do that! You will just have pensioners with no teeth

you will have to puree everything! We have the blender, nice little

sauce to go with everything. Look at that we. -- that beef. And this nice

little piece of mushroom risotto, and then some eggs and breadcrumb.

What about the tour, you have not grown up? You have a trampoline? The

story of the trampoline, it was a juxtaposition between growing up and

start being drawn up because I missed a meeting with my accountant

because I am a grown-up, I missed my meeting because it was sunny and I

had not a troubling and I told him I was not going to make it and I said

because it was a nice day. He was so sensitive it! I will see you

tomorrow! Weather permitting! I hobbled in the

next day to see him. I am in London and the Lyric on the 29th of

February, then I will hate the places I missed in the autumn. It is

just a laugh, I talk to the crowd, I do about an hour and a half. It is

my dream job, apart from sitting eating food. I am about to go on

tour, I am doing all these gigs that you guys are doing. The whole

theatres will smell of food. If I can smell food coming from the Green

room... What do you eat if you finish quite late? That is why pizza

and curry is my favourite. You have a kitchen onstage with you, you can

just cook whatever you want. I might come and heckle you. Not enough

butter! Too much butter! Who are the French?! It'll be amazing! Tell us

about your pizza story? One of my claims to fame, I was on a train, I

get trains a lot, I get a train late at night and, no offence to the

train companies, but it is always out and crests amateurs and bad. So

I took to Twitter once and Foreman -- famously ordered pizza through

Twitter. I was on the train from King's Cross to Newcastle, I got the

pizza delivered at Doncaster by a pizza Company. The train stopped the

two minutes, the delivery girl runs along the platform, gave me the

pizza, I gave her a ?20 tip and it went, a two minute window. The

weirdest thing was, they gave me six pizzas, so they said, you go to the

rest of the people in the train. And I stood in the vestibule thinking,

how can I explain why I have these pizzas? It looked like I went to the

toilet and I had magic to them. It was on Twitter, it was trending, and

little did I know that debris one in the carriage had been following the

story. I walked in with six pizzas, wondering how to explain it, and

they all just went yes! And I handed out pizza like a pizza Pied Piper.

It was all over the news in the next day, one of my claims to fame.

Whenever I get on a train now, all the staff who take my order say, do

you want something or are you getting something ordered?!

Just re-Capcom I have the seared and sliced beef,. -- just to, I have.

The carpaccio is seared on the outside. You are not even a chef,

this is just therapy for you? Torturing lettuce. Every Saturday

morning, fantastic. Angry kid. This is where we season it, pepper over

the top. A touch of black pepper. Have you had to change now you are a

dad? I refuse to change stuff, my son is the butt of a lot of my

jokes. I put daft photos of him on Twitter, anyone who has a kid, they

grow out of things really fast, but lots of people bought him lots of

Christmas clothes, so open until a couple of days ago he was in Santa

jumpers and things. He doesn't know! He looks like an idiot. Calling my

son an idiot, people get upset. His dad is a comedian, he has to get

used to it. My eyes have opened, my relationship with my wife, it

changes incredibly when you go through that together, there are no

secrets any more, do you know what I mean? Forget going to the toilet

with the door open, we are miles past that! You just right and you

talk about what you know. I was reading about inspiration from you,

you got huge inspiration from Billy Connolly? Massacre. I remember

watching that, classic television. -- massive. What got me into

stand-up was one person spinning a yarn, telling a story like Billy

Connolly did and like I try to. Having the room captivated. As a

comedian, people say the best moment is not the laughter or the applause,

it is the moment on stage when you have a thousands and art people in

the room, you are about to reveal the punch line. It is that moment of

silence. And then when you have 1000 people hanging on your every word,

it is incredible. Watching people like Billy Connolly, storytellers,

that got me into it. Before you did comedy, you were studying, which I

thought, when I walked in, The Sopranos, I thought you knew about

classical singing! Have you heard my accent?! I was doing film and media

at Sunderland University, my dissertation was The Sopranos, then

I started comedy, I started reaching the dizzy heights of getting paid

?40 a night in places like Grimsby so I was like, well, I am going to

pack this in. Packed in university halfway through the dissertation, at

the end of my third year, did not finish and went straight into

comedy. Thank you very much. Bon appetit to. Carpaccio beef with

chunks of Parmesan cheese, arancini pieces, a little bit of raw onion on

the top. It will be really hot. It will be quite warm. Oh, mate! Oh,

mate! Honestly, if you promise to make stuff like that every day, I

will leave my wife for you! LAUGHTER

I was not expecting that one! What be making Chris at the end of

the show? Food heaven? These not! It might just push over the edge! Pizza

topped with San Marzano tomatoes, mozzarella, spicy 'Nduja sausage and

a curry made with prawns, coriander, chiili, tamarind and other spices.

Or lemon cake with creme fraiche glazed with lemon sugar, a goat 's

cheese cream, a view sugared almonds. It is up to the guests and

the viewers to decide his fate. Let's get out and about into the

great British countryside with Brian Turner and Janet Street Porter. They

are visiting a pig farm near Cambridge and Brian has the perfect

recipe in mind... Trout! Here, they grow a variety of crops

as well as farming a wide selection of animals. I am interested in some

of their rather special pigs, and farmer Matt Radford has kindly

agreed to introduce us. What was the reason you decided to go organic? It

was idealistic, I suppose. We have done a lot of conservation for many

years, my dad planted hedgerows and encourage wildlife, it seemed like

the next step. We thought the new millennium was a good time to do it.

It seems a good way to make -- strange way to make a business

decision, but it has worked. New century, new way of farming? Old way

of farming, I suppose. This is the latest litter of piglets

in this style. These pigs are Essex Saddleback. They give this a better

meet, they are crossed with another breed. They will be on the farm

until about six months, then they will go into the butcher 's shop and

be unique to us. The saddlebags have a nice story, the maternal line is

called the Duchess. Stop it! I never said a word. They were initially

bred for Bacon, they are very long, so we get a lot of bacon.

There was a moment when everyone said no fat, but we have realise

that without the fat there is no flavour. It tastes like cardboard if

you are not careful. Particularly pork. Do you think people

misunderstand pigs? They think they are dirty and stupid, they are

neither? They are very clever, though they can get out of here very

easily, we had to build barricades. This pork sounds delicious. I can't

wait to cook with it. Go while -- I can't wait to taste it. Time for

Brian to see if he can pull off his taste of Cambridge is. I have

rounded up some willing volunteers from the farm. I will cook a

Cambridgeshire pork fillets with bacon and apples and pan-fried

locally grown charred. I hope they like it. This is the celebration

Daesh, look at those wonderful smiling faces. Expectant! We have

local bacon, local cider, apple juice, local pork fillets. This skin

quickly peels off. Don't get rid of all the fat, keep a little bit. I

will bash these out. I have got a rolling pin, now I am in charred.

Not the long, I hasten to add! There is some lovely soft meat. Frying

pan, olive oil. In they go. Will they shrink much? Not a lot. I am

treating those with love, care and attention. But the trick is not to

move it too much, and try to turn it over. Keep it under done, I know it

is pork, but fill it is fine, keep it medium rare. Peshmerga Filatov

pork is fine. I am going to chop some apples into bat on is. -- into

batons. Let's put the apples quickly in their -- into there. All the

sediment from the pork is gathering around. We have this wonderful

bacon. We will cut that up, into a similar shaped piece, back to the

Apple. As much or as little... I am putting plenty in here, the whole

thing works well together. We have got those in there. We have lost a

lot of the fat. It is in the Apple, it does not matter because we have

the bacon, which has its own, wonderful fat. Now let's look at

this wonderful rainbow charge. -- rainbow chard. The bacon is now

ready. We still have a little bit of sediment, all that smoked bacon

flavour. We have got some local apple juice, local cider and chicken

stock. Reduce that down to get a concentration of flavour, I have

already done that, I have cheated a little bit. Now with the hot pan, we

put these in here and we stew them down a little bit. We will seize it

with nutmeg, just like you would spinach. -- we will season it. Mind

your fingers, these get hotter. A little bit of that. I have found

years and chervil. I like chervil. I like something green. Parsley will

do. That is ready to go. Looking almost perfect. You must not lose

that. I will sit it in there. Nice and hot. We have these wonderful

salad leaves that you have grown. Picture this morning, could not be

any fresher. Local asparagus and a bit of dressing. The chard has

lovely colour, I must say. Really nice flavours. We take the pork,

that the chervil in the source. Oh, lovely! Apple and bacon will go

right down the middle. Our taste of Cambridge on a plate, Filatov pork

with smoked bacon, apples and a cider sauce. -- fillet of pork. Tell

us what you think, lady? That pork is sensational. You like it?

Perfect. I think you have done the piggies justice. Thank you, sir.

Nikki and Emily, you provided the cider and the apple juice. I thought

the cider was dry, just how I like it, great flavour, what did you

think of the pork? We would do that tonight, definitely. Fantastic,

thank you very much. Nice work, chef. More from Brian and

Janet next week. Still to come this morning, Monica Galetti is in the

French mountains helping to prepare a version of tartiflette with the

local cattle competition. To say it is a world away from the kitchens of

Le Gavroche would be an understatement.

Francesco and Atul might be egg-sperts at Italian and Indian

cuisine, but how will they cope with the classic French art of the

omelette? Can Francesco naked pasta all the other chefs, all for Atul at

the extra spice to curry favour. Old, mate! Ten minutes of this, I

have been doing. Will Chris be facing food heaven, the feast

inspired by Pete Sampras curry, or food hell, classic lemon cake with

the goats cheese cream? Let's raise the spice levels with

one of the best Indian chefs in the world, Atul Kochhar. You are right

up there? We are making Manglorean chicken sukka. We have a lot of

spices which I am going to toss together. Lots of onions. One and a

half onions. One for the paste and the other... You would explain what

this red is? This is fennel and curry leaf bed. -- bread. We will

toast the cumin seeds, cinnamon, at a very high heat. We have this year,

to save time. I will put that here. Whoe whole herbs? Do you still have

the receipt for that? Is that still under warranty? Look at his face!

Curry on talking! -- keep talking. We have about 30 seconds. We have

got some onions. Which I shall quickly shop. -- chop. Slice that

thinly. How quickly do you want those spices? I can wait. In your

own time. Do you want these ones? These would normally get put into

the spice grinder? Not hear! There are about 15 people running down the

High Street! We have got the flour, fennel seeds? Where does this come

from in India? You have been travelling a lot, where does this

come from? South India. The south-west. Just low Bombay and Goa.

-- just below. How did that happen? Where does this come from? It is

south-west India. Please work! I will add a little bit of coconut

milk. Just to keep it going. Does it vary between the north and the South

very much? That would be controversial. Yes, it does. It is a

big controversy. There is a big divide. The North Indian, I would

say the food from the North is amazing but I also love the food

from the south. Is it more spice? More meat or fish? Because southern

India has a lot of C, it has all of that seafood. And the spice gardens.

They obviously have lots of reasons to enjoy that. -- sea. I talk too

much. OK, that is done. As opposed to the North? In the North, there is

more meat and wheat. And whiskey. We make a lot of whiskey there. Because

of all of the wheat. This is the bread. I have got curry leaves,

mustard seeds. This bread has got the fennel and the curry leaves,

some salt and water and you must leave that to rest? Just for a

little bit, you can either bake that in the oven or you can do that on

the plan, like a flat rate. -- flat bread. I would just, the slightly

before adding chicken. You are using chicken thigh? Yes, there is much

more flavour than the breast. It really helps and if you don't like

chicken thigh there is always chicken breast. We shall seal the

chicken before adding the spices from the blender. The restaurant is

still going well? I am so sorry. I could not get in. I was in India.

There was a five hour time difference. I could not get in. You

have been opening a restaurant in India? And in Spain? Yes, we have

opened Benares in Spain, copying London but the one in India is

amazing, I did not want to cook Indian food there so I took food

from all over the world, to be honest, wherever Indians are living,

and they mostly travelled during the British Empire, and I made the menu

from South Africa, and this year, Morrish is, and I made the menu and

I called it NRI, nonresident Indian. Although I call it not really

Indian! I like that! If I can cook that, as it is, Indians are very

snobbish about food, this is not Indian, so I am telling them first,

this is not Indian. We shall flip this over. Look at that. Explain

what you are doing. I have got the chicken, very simple, once the paste

is made, the onions and the mustard seed, add the chicken, it is sealed

and you add the curry paste and then you can cook that through. And

basically, the flats bread? With melted Gee. Coconut milk, because it

is so dry, that is why it is called sukka, that means dry. We have three

different types, one has a lot of water, the other is masala, spicy,

and the third one is sukka, like this. You know all about that,

Chris. What does my address for injured? That is a British curry. --

madras. Italian or non-Italian Bolognese? I did not expect to come

up against the professionals today! We have the bread, you are finishing

this of? With some coconut, some lemon juice and that is all. It is

done. I have got these flatbreads, I am ready to serve whenever you are.

A pile of those, and this is so quick to cook. Gee? Basically

clarified butter. You are very happy. He is allowed. Clarified

butter all over the top. The reason is my family comes from Punjab, and

that is the Yorkshire of India. Punjab is the Yorkshire of India!

Why is that? We love butter and whiskey. And potatoes and beer and

the meat. This is South Indian but it is Punjabi! This is called

Manglorean chicken sukka, with fennel and curry leaf bread. I

cannot wait to try this. Dive into this.

These breads are just delicious. Forget the knife and fork. OK.

Sorry. I am excited. This is quick. About 30 minutes? Easily. 20 minutes

is more than enough, even with the chicken thighs. We can go back to

Whitney near Oxford to see what Susy Atkins has chosen to go with this

cracking curry. Atul you have given us a dish

bursting with vibrant spicy flavours and I want a fruit driven modern

white wine to go with that. If you are a fan of Chardonnay, I would go

to Australia and pick a premium one, like this, as it companion but I

have gone to the New World, the Hawkland Bay Sauvignon Blanc from

New Zealand. This isn't Jimmy fresh, young wine. It is at youthful zing

that I am looking for to match this dish. A wonderful explosion of lime

and kiwi fruit and passion fruit, the hallmarks of southern blog.

-- Sauvignon Blanc. This redraws the spiciness of the mustard seeds and

then this slightly green herbaceous streak to this Sauvignon Blanc, like

the curry leaf biscuits., but on the finish, very fruity and I like that

to stand up to the tropical coconut. Atul, thank you for this wonderful

dish to perk us up at this time of year and here is an equally vibrant

white wine to go with that. I hope you enjoy it. They certainly are

over here. The way things are going, I don't even care if I get the lemon

cake! Lots of Labour's, people would not normally go with the white wine.

I love it, spot on. There is pretty nice and some dryness in their which

works incredibly well. It cuts through the honey and spices, great

choice. I was going to say exactly that! Another slice of Eastern

European life with Si and Dave, they are meeting up with some Latvian

bikers and heading for the beach. Start your engines, boys!

Were in front or strumming day. It is always great to meet fellow

bikers and to find out about the best local rights. To enable be

special, we're hoping up with the brothers of the wind, the very first

motor cycle club in Latvia. It has been a long time since we have

ridden in a pack. And we have a great meal plan. I hope delicate. --

I hope they like it. How many are there in the club? Almost 25. We

were the first club. There are 30 or 40 nine. Many clubs. The main role

is for friendship and if you want to get somebody into the club, he helps

to be friendly with everybody. It is democratic.

Like gangster outlawed in the Soviet era. Doesn't freedom taste good? I

can only smell exhaust fumes. It is half an hour from Riga to the beach

on the Latvian coast. And the perfect place to pay the boys back

is this ten mile stretch of golden sand. We are going to cook something

just to say thank you for that awesome bike ride. You would think

we would be doing pulled pork or brisket but no, we are doing...

Chicken liver pate and salad! This is traditional Latvian food. There

are even recipes for mackerel and liver pate. That is cook something

you want to cook at home because more testosterone on this beach and

a bowl! -- bull. Shall we get on? Honestly! This is a thyme. Look at

the size of this. We have some onion, finely chopped. About 1.5

small onions to around one kilo of chicken liver. We shall sweat these

until they are translucent. Three teaspoons of fresh thyme. Chopped

fine ebony hair is on a butterfly's armpit. I shall put some oil into

the pan. -- finer than the hair. Seven, eight, nine. Next. White

peppercorns. Three teaspoons. Sometimes freshly ground white

pepper can be nicer. Sprinkle that in, let it cook. There

is about 1.2 kilos of chicken livers. Are you ready? The livers

will only take about three minutes to cook, we wanted cooked and brown

on the outside, and a little bit pink in the inside. There is nothing

worse than an overcooked, dry, tasteless liver. They are smashing.

Still a bit of bounce. Decant your livers into a bowl. Cheers! Now the

fun part, we need to add the blues. If the vicar is coming for TB could

do this with sherry, but we are in Latvia so we have found this, brandy

with plums. We want about 150 millilitres, quite a lot. Carefully

take it off the heat. Steady on! Reduce by half. It is reducing! Pour

it on to the chicken livers. Beautiful. That needs to be

processed into a fine pure rave. What?! Over to you, mate! Now,

luckily for me, Latvian beaches have plug points dotted along them. Well,

they have when you have put them there!

So what we do now is pure radiator. We wanted pure rage quite fine. --

what we do now is puree it. We wanted pureed quite fine. Smooth

operator! It is like the inside of Sade 's head.

# Coast to Coast on to Chicago... ! The texture is fab. About a

teaspoon of salt should do nicely. This is lovely. Once it has cooled,

the butter will set it. Because they are quite delicate boys, we will

pass the pate through a sieve to make sure it is super-smooth. This

is quite hot. If you were home, you would leave it to cool so you do not

burn yourself. However, we are men. Rawr! Get a good series, it will

take the strain. That goes into a pate dished.

We will tamper it is down a little bit, just to get rid of all the air

bubbles, then just smooth it out. What I would do, if it was going to

be a day or two before you ate it, I would put melted butter on the top,

that would set, preserve the pate and stop it from discolouring on the

top. You are just wasting time now! Nice

work. There we are, the chicken liver pate, with salad, time for

tea. We have gone and made a couple of bad boy salads! Did you just call

a salad bar and boy?! I might have. I have gone with a layer of salad

leaves covered with real beans, radishes and beetroot, sprinkled

with a hint of mint, dill and parsley and the genius touch of

Bali, pomegranate, walnuts and cheese. Fancy pants! I raise you a

salad with herrings and pickles, proper Latvian grubber! Line your

bowl with salad leaves, top with potato salad laced with horseradish

and add some chopped up will take herring. If you can't get these,

anchovies will do, but we are by the Baltic and nothing will replace a

beautiful Baltic herring. Layer up some blanched carrots, cooked

beetroot and fresh cucumber. I just carry on building like a Latvian

Viennetta. No Latvian salad would be complete without hard-boiled eggs.

Scatter them on separately, it has to look pretty.

Are you happy with this, is it a Latvian style feast? This is really

Latvian style food. Yeah? But with eight edge of England. It looks like

we have a table full of happy customers. -- with a touch of

England. Let's answer some of your questions,

and each caller will decide what Chris will eat at the end of the

show, if there is any room left! Marion from Northampton, what is

your question? What sauce I would have with tea food -- seafood

tagliatelle? There was only one person for that. We need a very

simple recipe, garlic, parsley, basil, clams, just saute the garlic

with some olive oil, at the clowns, mix the other ingredients together.

Chop the basil and parsley, puts an extra virgin olive oil with no

butter into it, cook the pasta, makes it together. No tomatoes, just

simple, white and lovely. Heaven or hell? Heaven.

Thank you! You have a couple of tweaks? Karen says, I have to macro

guinea fowl for starters tonight, can you suggest a recipe? Great

show, pizza for Chris. Thank you, darling! I love guinea fowl. Doing

80 K is amazing. You don't want any heavy spices on that. -- doing a

tikka. Yoghurt, cardamom powder, Mace powder, a little bit of cream,

if you have it, keep it aside for a couple of hours, oven at 200

centigrade, cook for about 20 or 25 minutes, depending on the size of

the guinea fowl, then finish with the grill. You can snatch Kockott as

well, absolutely. Have you got the second one? Nick Watkins says I

bought some salted cod cutlets and I am wondering what is the best way to

cook them? Soak them in milk overnight, milk

and sage, take it out of the milk the day after, a bit like James did

before, flour, eggs, breadcrumbs, deep fry them. Serve it with a love

-- lovely garlic or parsley mail. Nice, lovely chunks, deep-fried,

beautiful. Robert, are you there? What is your question? I have gotten

duck breasts and I would like to know what to do with them? They are

off the bone. No skin. I love duck. The marinade you want to make, this

is going in the oven or in the pan, oven would be better, make a powder

by toasting black cardamom, clothes, black pepper and coriander. You can

add cumin as well. Cardamom and cinnamon need to be slightly

stronger. Rub this paste on top, straight in the oven, a little bit

of oil if you want, but not too much, salt as well, finish at about

180 centigrade. I would keep its pink, I would cook the duck breast

for no more than 12 minutes and serve it with a salad. Great ideas

today. What a dish would you like for Chris? Heaven. Get in! Bob from

Somerset, what is your question? I have a shoulder of feel and I don't

know quite what to do with it. -- shoulder of veal. Slow cook, so just

seal the shoulder in a very hot pan, stick it into a beautiful oven tray

with one bottle of white wine, some celery, carrots and onions, slow

cook for a couple of hours at 165. In the meantime, make a lovely salsa

verde out of gherkins, parsley, garlic, anchovies, bread and

vinegar. Blitz it. When it is ready, you will use the jus of the

beautiful veal, serve it with salsa verde, a real Italian feast. Heaven

or hell? Heaven. Yes. It is the mullet challenge, Francesco, you are

back on the board, Atul, you are a dissenter. Can they go any faster?

Usual rules apply. Go as fast as you can, this gives you time to finish

the curry, Chris. I can't stop! GONG SOUNDS. The best omelette! It

is unique, that is still alive! Oh, man! However... However, however...

LAUGHTER He said he does not practice! We

will go to Atul first. Do you know, it takes me about 35-minute to do

and omelette in the house, that is once I had to throw the first two

macro away that I have ruined. That is a pretty good omelette. There is

a melted butter around the edge. You did it quicker. Yes! Well done,

mate. Quite a lot quicker. Ten omelette, I practised this morning.

Did you? You are now officially in third position.

CHEERING Francesco...

Do you think you were quicker than 20 odd seconds, down here somewhere?

Definitely. You did it in 18.16. Would you buy that? After today, I

am never buying food again! If you get this good stuff for free! This

is especially for you. # Thou shall have a fishy, on a

little dishy. Thou shall have a fishy when the boat comes in.

Shall we have Chris's food heaven food hell? The chefs will make their

choices when we visit monitoring -- Monica Galetti in the French

mountains. This is class music. It is my alarm tone!

This peak defines both the landscape and the produce that comes from

here. It is dairy country. There are

callous everywhere, their milk is used almost exclusively to make

cheese, including some of my favourites.

It is mid-October, freezing temperatures and snow is just around

the corner. The cattle are brought down from the mountain pastures to

spend the winter in Barnes. At this time of year, people from

all over the area come together to celebrate their farming heritage at

a festival. It is 5:30am on this dairy farm, it is freezing.

It is so beautiful. Oh, my gosh, I have never seen anything like that.

Claire is a cow osteopathic and knows this breed well. In the

winter, we get one metre of snow, they had to stay inside and we give

them hate. Cheese made in winter and cheese made in summer is different.

-- we give them hay. Julian 's herd is small enough for him to know each

animal as an individual, as well as the family tree. There is nothing

like milk straight from the farm, that this is not normally for

drinking. It is used exclusively to make compterre. That is amazing! So

creamy! So delicious. Oh, my goodness. Julian is taking 14 of his

best dairy cows to the festival. The main event will be a beauty contest,

a sort of Crufts for Kallis where prizes are given for the best

examples. Some other farmers are already scrubbing up their cows. I

can in the excitement building, I have been told that preparations

take eight months. It is like a really festive day. Everybody is

like, we will go, it is a free day, showing the callous, having fun

together. But this is France, so nothing can begin until everyone has

had a sit down meal. What a great way to start the

morning with a hearty soup. With chestnuts and bacon and they have

got a hot, creamy pumpkin soup. It smells delicious. And my baguette,

of course. And my cheese. And let us not forget... The wind. -- wine.

Normal breakfast at this time of year. With everyone fuelled for the

day ahead, the serious business of judging can't begin. -- can begin.

The car sales through to the group final and Julia's father parade some

around the ring. You can see the excitement, they are so proud, it is

their animal. After much rumination, he gets third prize. Not bad for a

15-year-old. This'll be the last chance for the villagers to come

together before the winter and, of course, a local specialty is on the

lunch menu. Much like Tartiflette, the local chef is making a dish made

with cheese. He is kicking off his third batch of

the day and were already under pressure because front of house has

run out. The 500 people, this is a world away from the cuisine I am

used to. Rob Lee everything is prepared in containers and we would

not cook this in one big go. This is impressive. We're just sweating the

bacon. Until the onions are translucent. We're adding 16 kilos

of potatoes. In goes white wine and cream. And it is seasoned with not

beg. -- nutmeg. The cheese is being added. Michelle seems to be feeling

the pressure. I know what that is like.

The production line has ground to a halt. And not a moment too soon, it

is ready. It is pretty quick, 60 portions in under 20 minutes. Not

bad going. OK. OK. Voila! Merci. This is a great thing to do in

winter, coming home from work, sitting down with the family and

having this meal, it is absolutely delicious, with the bacon, these

lovely ladies say it is absolutely delicious, but the sausage is too

hard, they say. Luckily, I did not cook that! Today has given me a

village glimpse inside a rural community, a world away from my life

in London. The farmers are totally dedicated to producing milk for a

range of Jesus. This is not a job, it is a way of life. -- cheeses. We

will see more of that when we rejoin Monica Galetti sin. Food Heaven or

Food Hell? Food Heaven is pizza and curry. Food Hell is fruitcake, lemon

cake... Really nice! Positive vibes, I hope it will be heaven. Never in

any doubt. Whitewash. The first thing is to get my onions on the go.

This is a curry from the Indian ocean, it is your own recipe? It is

not on the website, people are looking for it but it will be on the

website If you can do the ginger. We have

got the pizza dough. We shall get somewhat. Really good pizza dough?

The great thing about its adult is the way that you can trim it. --

prove it. I am terrified of standing anywhere near and getting screamed

out! Buckshot! Some spices. So, pizza dough? For anybody watching,

thinking I was being greedy and throwing the food into my face, that

is exactly what I was doing! For people watching, there was nothing

more annoying as a viewer than seeing the guest having a little

taste and saying it was nice, well get it finished! Get it done you! I

am taking a doggy bag home with me! I will be going through the bins.

You have another tour? Yes, it is called All Growed Up. Some places

that I missed the last time because my son was born halfway through the

last tour and I had to cancel various shows. I did Sheffield,

Liverpool, London, Manchester, hitting the big places and smaller

places in between. A couple of hours of stand-up, it is a show about

being dragged kicking and screaming into the adult world that I feel I

am not ready for. I don't think I will ever be ready for it but I love

it. We look forward to seeing it. We have the ginger and onions and the

curry leaves. It is like your own curry, which I have been told is on

#Saturdaykitchen. Or Twitter or something. Grandad! It is on

interweb! In 1986, when you were born, I was getting my driving test!

I had just done my O Levels! But you have not grown up because we talked

about the trampoline, and you also have a Lego room? I love it, I

cannot stop buying it. Then writing stand-up there is no right way to go

but when you have a little book saying that bit goes there, and it

is the same with cooking, it is very therapeutic. This is very different,

you have got Lego, but with me, it was BMX. Before your time? I had a

BMX. Yes, with ET on the front, cycling through the air! We have

little spices going in. And we have the coconut. Indigo with the prawns.

This smells amazing. The boys said they were going to bring food to the

London show so for anybody who comes, these men will be bringing

food, it will be like a five-minute gig. So, this pizza. Just like that?

Do we not throw it into the air? Don't break it. Pretty good. Well

done. You can do this at home. Good. Well, you did most of it. I learned

this in Naples, San Marzano tomatoes. You can find those all

year round. So often with pizza you think you make your own sauces, but

it is literally tens tomatoes, and it is not Buffalo mozzarella? That

releases too much water and the pizza will not cook properly so...

Can you do the mozzarella? Of course. Is that the sausage thing?

N'duja. And it is kind's milk mozzarella. -- cow's. Cheese on top?

Definitely. Parmesan cheese over the top. This is the curry, and this is

the tamarind, you are not keen on this? No, I like tamarind. And we

have the rice. Quick check and season that. Tell us about this

N'duja? It is amazing. It is soft, hot and spicy. It is spreadable,

very good with pizza or fish. It is like meat butter. You have made me

very happy! Some olive oil. That is spicy! Yes, it will give you a kick!

This pizza is amazing. Straight on there. Look at that. You can put

some more fresh basil on top. Little bit of seasoning. Some basil? On

top. Switch that off. And we have the curry. So, this is the curry.

Cooked in real-time. Just a small portion. Are you happy? Look at

that. Aw, mate! And there is some coconut inside that curry. And just

a touch of lime. I am so excited. Curry and pizza. Incredible. And

there you go. I should be talking at this point but I just want to eat

this. To go with this, Susy Atkins has chosen Santa Rita 120 Sauvignon

Blanc. And she has also picked out an amazing British IPA. From Marks

Spencer, that is to go with the curry as well. What do you reckon?

Pizza? Will you dunk it? I have never done this. I never thought I

would see the day when Atul Kochhar dunks pizza into his curry! There we

go, stick that on to the many! It is a new thing! I did not think he

would want the wind. That is a good end to great show, thanks to

Francesco Mazzei, Atul Kochhar and Chris Ramsay, good luck. And to Susy

Atkins for the great wines. All the are on the website. -- Paul di Resta

biz. There shall be more on BBC Two. Bye for