:00:00. > :00:25.I'm Matt Tebbutt and this is Saturday Kitchen Live.
:00:26. > :00:35.I'm beyond excited to take a turn in the kitchen this week
:00:36. > :00:38.and I've got some cracking recipes lined up for you with two
:00:39. > :00:41.Michelin starred chefs live here in the studio, along with some
:00:42. > :00:49.And the wonderful Spanish chef with the wonderful Spanish name,
:00:50. > :01:04.Nieves, you let me down with the jumpers. I did this deliberately. As
:01:05. > :01:11.you get older, I might expand a little. Darker
:01:12. > :01:16.you get older, I might expand a Nice to see you. Nieves, you are the
:01:17. > :01:23.kitchen virgin. Nice to see you. Nieves, you are the
:01:24. > :01:30.very excited. What are you going to be cooking for us? I am doing a
:01:31. > :01:39.recipe from the restaurant, a crab and avocado cannelloni with Scarlets
:01:40. > :01:45.and sea herbs. Beautiful, but also only taking up half a plate, Galton.
:01:46. > :01:49.The trouble is, someone like yourself, you don't understand the
:01:50. > :01:59.fashion of food. This is just my take. You are all about fashion,
:02:00. > :02:08.Galton! Look at my sock 's. Canary yellow. Nieves, what about you? I am
:02:09. > :02:18.making a typical dish from the Basque region. Fish stew. How does
:02:19. > :02:21.it go down clear in just a second, but there's
:02:22. > :02:32.They love that dish? Yes. out there in our treats
:02:33. > :02:34.from the BBC archive, from Rick Stein, the Hairy Bikers,
:02:35. > :02:37.Brian Turner with Janet Street bands of recent times,
:02:38. > :02:41.Travis. Their huge hits include
:02:42. > :02:46.Flowers in the Window, Sing Galton's certainly done his fair
:02:47. > :02:50.share of dad dancing to that one! Travis are back with a brand
:02:51. > :02:54.new brilliant album! Please welcome to Saturday
:02:55. > :03:02.Kitchen, Fran Healy. Please welcome to Saturday
:03:03. > :03:08.In true rock star style you were out all night? Yes. We released the
:03:09. > :03:13.album yesterday, it is the closest boys can get to having a baby. We
:03:14. > :03:18.were wetting the baby's head last night as it was released. I got
:03:19. > :03:21.were wetting the baby's head last hours sleep. We will keep you
:03:22. > :03:31.fuelled up on plenty of food. Fish. And you are a pescetarian? Yes. Do
:03:32. > :03:33.you cook a lot of fish at home? No! You are here to face food heaven and
:03:34. > :03:40.food hell. I know. It is up to our guests here
:03:41. > :03:47.and people at home. What is food heaven? Mackerel is a real favourite
:03:48. > :03:54.of mine. Any reason for that? Fish all kind of tastes fishy, but
:03:55. > :04:02.mackerel is the fish that has a personality of its own. Mackerel has
:04:03. > :04:10.a personality. I Love. It goes off very quickly. It does. And food
:04:11. > :04:20.hell? Oysters. I had a couple of bad experiences with that. And little
:04:21. > :04:26.tiny, baby sweetcorn. That is irrational, what is it about baby
:04:27. > :04:35.sweetcorn? I don't trust them, they are so small! Those tiny bits...
:04:36. > :04:39.Annoying? Why are they so small? Is it genetically modified? Fran will
:04:40. > :04:43.have mackerel or oysters. For his food heaven I am
:04:44. > :04:45.going to serve the mackerel in a slightly different way
:04:46. > :04:47.than perhaps you're I'll cut the mackerel into steaks
:04:48. > :04:51.then marinate them in soy They're served with a garlic
:04:52. > :05:04.and potato puree with That is beautiful. It looks good.
:05:05. > :05:06.You should be excited but you might not get it.
:05:07. > :05:09.Fran could be having his food hell, oysters which I'm managed
:05:10. > :05:13.to combine with a few other things Fran said he's not keen on - sorry!
:05:14. > :05:17.You said you are not keen on baby sweetcorn and prawns, I will throw
:05:18. > :05:18.those in as well. First I'll make a miso
:05:19. > :05:21.soup with a stock made with ginger, garlic,
:05:22. > :05:22.chilli, miso, lime juice I'll add the oysters along with some
:05:23. > :05:26.prawns, rice noodles It's garnished with
:05:27. > :05:37.flakes of smoked eel. As always we'll find out what Fran
:05:38. > :05:42.gets at the end of the show. If you'd like the chance to ask any
:05:43. > :05:45.of us a question today then call A few of you will be able
:05:46. > :05:50.to put a question to us, And if I do get to speak to you,
:05:51. > :05:56.I'll be asking if you want Fran to face either food
:05:57. > :05:58.heaven or food hell. You can send us questions
:05:59. > :06:04.through social media But if you're watching us
:06:05. > :06:21.on catch-up, then please don't Are you hungry? Starving. Galton,
:06:22. > :06:27.you are first up, how can I help? Because we are doing this with crab
:06:28. > :06:35.and cannelloni, we are going to make a grapefruit gel. Really? When did
:06:36. > :06:44.this happen? Recently. You have gone all modern. Is this your guys in the
:06:45. > :06:59.kitchen? Our head chef, from Scotland, is lovely... LAUGHTER
:07:00. > :07:04.He is a star and his enthusiasm for cooking everything seasonal is
:07:05. > :07:11.infectious. Despite the fact he's Scottish! I love him. Sometimes if
:07:12. > :07:16.you go down to the quayside you will see some of our chefs foraging for
:07:17. > :07:26.herbs. Sea herbs, sea aster and sea kale. Can I taste of it? Of course
:07:27. > :07:34.you can. Meanwhile, I am cracking on. We separate the crab, the white
:07:35. > :07:40.crab meat goes into a bowl, the brown into the food processor. What
:07:41. > :07:44.you going to do? Make a sort of mayonnaise. In the white crab meat,
:07:45. > :07:53.a little coriander and some seasoning. Salt and pepper. And
:07:54. > :08:02.cream? A dollop of mayonnaise. A lot of your cooking is very purist. But
:08:03. > :08:06.this is quite fancy? It is and it isn't. I think it is very delicate,
:08:07. > :08:16.I have to say. Delicate question is that your style of cooking? You are
:08:17. > :08:21.a big man. Hands like a goalkeepers. Funny you should say that, my son is
:08:22. > :08:26.a goalkeeper. I just want to talk about this avocado very quickly.
:08:27. > :08:31.Avocados are very difficult to buy, in that you never really know what
:08:32. > :08:36.you are getting, if it is bruised or right. We have some great ones here.
:08:37. > :08:48.For this dish you need completely unmarked avocados. Do you want them
:08:49. > :08:53.ripe or overwrite? Ripe but firm. A contradiction in terms! Take it and
:08:54. > :09:00.slice it thinly, like so. Is it that an clingfilm, overlapping. I will
:09:01. > :09:08.take the clingfilm from here, one sheet. Rest the avocado. How do you
:09:09. > :09:14.stop it going black? Acidity, a little lemon or lime juice and
:09:15. > :09:20.stopping the air getting to it. This is a dinner party dish? Dinner
:09:21. > :09:27.party? Do people still have dinner parties? I don't know. How far in
:09:28. > :09:35.advance could you do this? The day before. It is not going to go black?
:09:36. > :09:43.No. The sea herbs only take seconds, literally. Just leave them there.
:09:44. > :09:49.There is your brown meat. You want to take out any form of... You don't
:09:50. > :09:58.want any air getting to it. Set it all along here until about there.
:09:59. > :10:04.Like a roulade? Like a cannelloni. You would put that on that like so
:10:05. > :10:09.and wrap it up. I have one done which I have done in a length which
:10:10. > :10:16.will show you much better. It is fiddly but it is worth it. You want
:10:17. > :10:27.these Scarlets sliced in half? Yes, but I don't keep the coral. We use
:10:28. > :10:35.the corals for a powder, we dehydrate them. We do that
:10:36. > :10:42.sometimes. We sell a lot of scallops in Barrafina. And we use for
:10:43. > :10:47.decoration. The flavour is amazing. It intensifies the flavours by doing
:10:48. > :10:54.that. This one is trimmed up and inklings film. Then you roll it
:10:55. > :11:02.tightly over, like so. -- in clingfilm. You quite like this. If
:11:03. > :11:05.you want the recipe, you can get it on the website.
:11:06. > :11:08.If you'd like to put a question to any of us today then call us
:11:09. > :11:30.Pink grapefruit juice and a little syrup. Get that pan really hot and
:11:31. > :11:37.give them a dousing of olive oil. Xanthan powder. You would put the
:11:38. > :11:45.oil on the scallop rather than the pan, why? I don't want it to
:11:46. > :11:54.fiercely fry. So, I am adding Xanthan. I am fairly new to the
:11:55. > :12:01.power of Xanthan. What is it and why are you using it? A fermented syrup
:12:02. > :12:03.which thickens things. Don't ask me any more questions about it! I have
:12:04. > :12:10.only just learned that. What is it any more questions about it! I have
:12:11. > :12:19.sickening? Making the gel? Yes. Great for people who have gluten
:12:20. > :12:24.problems. Great for vegetarians. Any flavour in it? No, not a lot.
:12:25. > :12:30.problems. Great for vegetarians. Any you have it nice and thick like
:12:31. > :12:35.that, let it cool down and then I will put it in one
:12:36. > :12:42.that, let it cool down and then I with me? Yes, I am. I am intrigued
:12:43. > :12:49.by this Xanthan. It is not something you... You knew me, we worked
:12:50. > :12:57.together when you were in your 30s! LAUGHTER
:12:58. > :13:02.together when you were in your 30s! That is tough. Last time I saw you,
:13:03. > :13:10.you were in your 40s! LAUGHTER Now, very quickly... Your 50th party
:13:11. > :13:17.was very good, two years ago. Thank you! OK, that's perfect. Because
:13:18. > :13:20.they are so beautiful, I am a massive fan of diver caught
:13:21. > :13:24.scallops. Because they are so beautiful, I don't want to overcook
:13:25. > :13:28.scallops. Because they are so them. You can or is get a really
:13:29. > :13:37.good colour with a good scallop. That is perfect. How hot is your
:13:38. > :13:44.pan? Very hot, very, very hot. If you were to put a bit of oil in
:13:45. > :13:51.there it might be so hot it would catch fire. It has to be roasting
:13:52. > :14:01.hot. How long? I would say a minute in total. Wow. Do you cook scallops
:14:02. > :14:09.at home? No. Do you cook at home? Not really. When I cook... I am
:14:10. > :14:17.impressed by how tidy you keep it. Really? It is only because they tell
:14:18. > :14:25.us to! At home it would be a mess. In the end at home I get lost, where
:14:26. > :14:31.the food is! There we go, that is the cannelloni. Look at that. Then,
:14:32. > :14:37.with the puree and... Where is the Brown crab meat? Here. Why am I
:14:38. > :14:44.doing it over there? Making life difficult for yourself. This
:14:45. > :14:48.presentation, what I love is those oven roasted tomatoes. Little
:14:49. > :14:50.tomatoes the seasoning. Roast them in the oven for about an hour and a
:14:51. > :15:06.half. Little bit of this, the brown crab
:15:07. > :15:11.meat. Do you like crab? Yes, it is OK. It is kind of sweet, our ride?
:15:12. > :15:20.It is kind of delicious. Europe pescetarian. You do not like prawns.
:15:21. > :15:30.Crab is OK. We are in trouble. I ate crab yesterday. A little bit off the
:15:31. > :15:40.seam herbs. The sea kale. What does that bring? It is the authenticity
:15:41. > :15:49.of the area where I am from. Apart from the scholars, these grow on the
:15:50. > :16:00.coast. -- scallops. Pink grapefruit, scallops. It looks beautiful. Well
:16:01. > :16:11.done, that looks lovely. This is your first dish. Dive in. These are
:16:12. > :16:20.lovely. You get this election. They literally grow on the marshes. In
:16:21. > :16:29.the summer time, we get samphire. Should I make sleaze together? Yes,
:16:30. > :16:32.go for it. What is in this? Avocado and crab. It is amazing. It looks
:16:33. > :16:40.beautiful. So we've got food
:16:41. > :16:42.and we need some wine. Olly Smith's on duty,
:16:43. > :16:51.so let's see what he's picked to go I have come to historic Canterbury,
:16:52. > :16:56.but before I pick the wines for today's sure, I have got to look
:16:57. > :17:12.around more of this glorious city. I think I know how they see it. Hello,
:17:13. > :17:28.Captain. Cheers. Utterly charming. That will be the cathedral. I love
:17:29. > :17:33.it. With the glorious crab, you want a wine with refreshment and
:17:34. > :17:38.richness. You could choose a brilliant all-rounder with shellfish
:17:39. > :17:45.that deserves far more attention. Once like this. But the avocado adds
:17:46. > :17:53.a bit of ballast. A wine with more depth is divine. I am selecting
:17:54. > :17:58.Teruzzi and Puthod Rondolino. I had to practice that. You could just
:17:59. > :18:04.call it the Italian stallion. This wine comes from Norman Italy, famous
:18:05. > :18:12.for its red wines. But there are hidden white wines like this one. It
:18:13. > :18:17.is soft, citrus like. It is beautiful, the tow it comes from,
:18:18. > :18:23.with its medieval towers. Italy, you know how to seduce my taste buds.
:18:24. > :18:30.The crab has an intense aromatic flavour. It is the flavour of the
:18:31. > :18:36.wine that charts the right course. This wine has the full texture to
:18:37. > :18:41.cruise alongside the scallops. Finally, you have the bright
:18:42. > :18:45.grapefruit gel and those STC herbs. For that, it is the gleaming core of
:18:46. > :18:55.this wine that is spot on to reflect this dazzling duo. Galton, here is
:18:56. > :19:01.to your cracking crab. Cheers. Olly Smith, looking like a little
:19:02. > :19:06.sub Mariner. I love that code. That is delicious. It will go
:19:07. > :19:12.fantastically with that crab. It is really fruity, it works with the
:19:13. > :19:16.avocado. I feel like, at the moment, with ratatouille in the cartoon,
:19:17. > :19:21.where he does the thing with all the case, when you mix all the different
:19:22. > :19:33.case together. The scallops and the avocado. The avocado thing.
:19:34. > :19:40.Together, I was not so sure. But with the green bits, it is nice. The
:19:41. > :19:44.green bits! Someone on Twitter is saying that the other half of the
:19:45. > :19:48.plate is for chips. That is a good point.
:19:49. > :19:50.Nieves, you're cooking next and you've got a classic
:19:51. > :19:54.dish from the Basque region, haven't you?
:19:55. > :19:59.Don't forget you could ask any of us a question
:20:00. > :20:01.if you call this number, 0330 1231 410.
:20:02. > :20:04.We need all your calls by 11 o' clock today, please!
:20:05. > :20:07.Or you can tweet us questions using the hashtag Saturdaykitchen.
:20:08. > :20:09.Right, let's grab a few minutes with Saturday Kitchen's very
:20:10. > :20:12.own globetrotting gourmet, Rick Stein.
:20:13. > :20:15.He's in Greece today and is getting a lesson from a local cookery
:20:16. > :20:29.teacher but first he's off for a spot of carp fishing.
:20:30. > :20:38.This is the main city of this region. At the foot of the city is
:20:39. > :20:43.this lake. It's smooth surface in late May and early morning and early
:20:44. > :20:47.evening is always covered in missed. The lake is the reason I'm here. I
:20:48. > :20:52.had heard about it from friends back home Padstow. They said it should be
:20:53. > :20:58.on my list of things to do in Greece. The fish, frogs, eels and
:20:59. > :21:03.crave fresh are really fresh and are caught every morning. It is right up
:21:04. > :21:11.your street, they said, so the course was said. My appetite was
:21:12. > :21:16.awakened. For me, there can be fewer more pleasurable things to do than
:21:17. > :21:23.sitting on a quiet lake like this, watching someone fishing. He is
:21:24. > :21:31.catching carp. In this lake there are also crave fresh and eels. It is
:21:32. > :21:37.a bit of a national institution. People come here to eat carp, Tuohy
:21:38. > :21:42.eat the fish. It is a bit like going to Blackpool to get raw, or maybe
:21:43. > :21:58.going to Leon C to have some cockles and jellied eels. It is what you do.
:21:59. > :22:04.Hello. THEY SPEAK IN GREEK. Very good, Greek delight. On the way to
:22:05. > :22:10.lunch, I was hijacked by this lady who runs a corporatist making sweets
:22:11. > :22:18.and local liqueurs. Not many people pass her by without digging in their
:22:19. > :22:22.pockets. Very good. I think they probably want me to go and buy some.
:22:23. > :22:29.I am just about to buy some. Do you like? I like it a lot. THEY SPEAK IN
:22:30. > :22:46.GREEK. I am going to meet a student of
:22:47. > :22:51.cookery. She lost her job like so many in the recession for Greece.
:22:52. > :22:55.She thought it was a good idea to go back to basics and do things using
:22:56. > :23:05.her hands. Who knows, maybe open a restaurant? Welcome. You can call me
:23:06. > :23:13.read. I have heard lots about you. What are you going to cook? IM going
:23:14. > :23:23.to cook veal, with lots of onions. It is a beautiful house. Fantastic.
:23:24. > :23:35.Is that your .Mac? Yes. Let me show you the kitchen. After you. This
:23:36. > :23:40.way, please. What a lovely kitchen. It just seems so Greek. It is very
:23:41. > :23:49.traditional. It is sweet. What are we starting with? I will start with
:23:50. > :23:55.the peppers. Let's get on with it. I will take some notes if you do not
:23:56. > :24:00.mind. Not at all. What are the influences of this? I see you have
:24:01. > :24:04.some spices. We have cinnamon, old spice. It goes back to the bags and
:24:05. > :24:11.pain. You have some Easter and flavour? Yes. The difference between
:24:12. > :24:17.this and other recipes to cook veal, the onions, the red onions. We cook
:24:18. > :24:22.all onions in the sauce. This is your family thing? My grandmother
:24:23. > :24:30.and my great grandmother used to cook this. It is from my childhood.
:24:31. > :24:35.Carry on. So, she chops up quite a few peppers, these long, sweet
:24:36. > :24:39.peppers. Then onion. You can tell she is not a chef in a busy
:24:40. > :24:44.restaurant, because the cutting is on the slow side, but it is what
:24:45. > :24:54.things taste like that matters. Lovely tomatoes, really juicy. Then
:24:55. > :25:06.she pricy veal. Now, wine, I putting the tomatoes. They are lovely, the
:25:07. > :25:10.tomatoes. In recipes, we would say Clinton matters, because we cannot
:25:11. > :25:16.get flavour like that back home. Next? Then the peppers, the red and
:25:17. > :25:23.green peppers, a little bit of water, and then the spices.
:25:24. > :25:34.Cinnamon. I like the whole piece. That is a lot. Very bags and pain.
:25:35. > :25:42.Old spice. Sorry, I said old spice. That is an aftershave. This is old
:25:43. > :25:49.spice. Then we let it rest and cook at low temperature. Good. To go with
:25:50. > :25:59.this veal, she makes a lovely salad of bulgur wheat. She mixes it with
:26:00. > :26:05.coriander, parsley, mint, dill, garlic, chopped red pepper, olive
:26:06. > :26:10.oil and salt. For me, that would make a lovely little lunch on its
:26:11. > :26:17.own. Now she adds already onions to the pot. That came from her granny's
:26:18. > :26:28.recipe. The whole thing should take another 30 to 40 minutes and then it
:26:29. > :26:36.will be time to serve it. Can I help myself? Be my guest. I am absolutely
:26:37. > :26:43.ravenous. The smell of the cinnamon in particular, it is making me long
:26:44. > :26:49.to try this. It is utterly delicious, it really is. I love that
:26:50. > :26:57.cinnamon. That is truly bags and pain. It is in my blood. It must be.
:26:58. > :27:08.Lovely acidity from those tomatoes as well. I love this salad. I am
:27:09. > :27:13.happy. You're happy? Yes. You are nice. You're worried whether I would
:27:14. > :27:16.like it or not? Yes. It is fabulous. Thank you, thank you.
:27:17. > :27:20.So Rick's eating veal on his trip but last time I was in Greece I had
:27:21. > :27:25.I've got one here and I thought I'd show you a recipe that you'd find
:27:26. > :27:37.This is a particularly beautiful example. This is a double soccer. It
:27:38. > :27:43.has got this double layer of suction pads on its legs. If you go away and
:27:44. > :27:46.Google double soccer, you get a totally different thing, so let's
:27:47. > :27:51.not do that on Saturday morning. I did it the other day and it brings
:27:52. > :27:57.up a different world. The idea becomes freeze -- the idea behind
:27:58. > :28:01.freezing octopuses to tenderise it. That has been frozen and the
:28:02. > :28:08.frosted? Exactly. The two shopkeepers are not as tender. You
:28:09. > :28:15.can touch it if you like. Have you ever could this? I have a flashback
:28:16. > :28:19.from octopus. On video for Singh, there is a bit where the woman picks
:28:20. > :28:24.up the octopuses and lunches it across the dinner table. It lands on
:28:25. > :28:31.this guy's phase. Do you want to do that? The recipe is good but it
:28:32. > :28:37.would be more entertaining to watch or through an octopus at Galton. In
:28:38. > :28:42.the video, we had a giant food fight. It was all cream adopted
:28:43. > :28:49.this. Now you have said it, I think I remember that. It was over two
:28:50. > :28:55.days. It was massive, I remember it. The second day, it was very stinky
:28:56. > :29:01.end there. Good fun. That is the only thing you can do if you're in a
:29:02. > :29:03.band. Have you ever had a proper food fight? Yes, and I got told off.
:29:04. > :29:18.I was at the friend's wedding. We got drunk and started lobbing
:29:19. > :29:22.things around, which was fun because we were drunk, but the father didn't
:29:23. > :29:34.like it. I got it in real trouble. Back to the octopus. , garlic, a bay
:29:35. > :29:43.leaf. It looks fantastic. We haven't started. Some salt and some olive
:29:44. > :29:50.oil. Can I smell it? It is just a bit fishy. No liquid, there is
:29:51. > :29:53.enough water in the octopus to come through during the cooking. I tell
:29:54. > :30:01.you what I have forgotten with all this chitchat... Some tomatoes. Some
:30:02. > :30:06.tomatoes will bring some sweetness to the dish and bring us a bit of
:30:07. > :30:10.colour. You need tomatoes that are nice and ripe. If you can't get
:30:11. > :30:17.them, depending on the time of year, you could get a tin. This is the bit
:30:18. > :30:23.of cooking I am most impressed with, this chopping thing you guys do.
:30:24. > :30:31.Chopping the tomato into four? With a knife you are so quick. It is a
:30:32. > :30:47.bit different doing it on live television. You took them peak --
:30:48. > :30:53.the beak out, didn't you? Yes. Put the lid on, a heavy lid and bring it
:30:54. > :31:01.up to a simmer. That's it. How long does it take? How long do you simmer
:31:02. > :31:08.it for? That is in there for about two hours, I'd say. You cut it with
:31:09. > :31:14.a spoon and then you know it's good, basically! That's it. Going with
:31:15. > :31:24.this a little salad, some Jersey Royal potatoes, garlic... Tell us
:31:25. > :31:33.about your new album. It's called Everything At Once. We recorded it
:31:34. > :31:45.where David Bowie recorded Heroes. Iggy pop did Lust For Life there. Is
:31:46. > :31:51.that why you did it? No, it's just down the street from where I live.
:31:52. > :31:57.So it was easy. Yes. As I say, we released it yesterday. It is killing
:31:58. > :32:05.it. It's an interesting record. I have been listening to it all week.
:32:06. > :32:10.Did you get it on CD or vinyl? CD. Do you have a record player? I will
:32:11. > :32:15.give you a vinyl. My daughter will be thrilled about this. She has got
:32:16. > :32:22.really into vinyl now. A lot of the kids are. It is the whole ritual of
:32:23. > :32:28.it. It's also why our arms are that links, so you can carry vinyl under
:32:29. > :32:35.your arm. -- are that length. Vinyl is huge now. It is having a bit of a
:32:36. > :32:42.resurgence and for a good reason. It sounds excellent. Do you like that
:32:43. > :32:49.crackle? Not that crackle, the crackle of the vinyl restaurant I
:32:50. > :32:56.love it. It has a warmth. My friend has a radio show in Germany in
:32:57. > :33:01.Berlin and he only plays vinyl. He plays 40,000 records. Every week he
:33:02. > :33:11.plays from the record. It does sound better. It does. It's also that
:33:12. > :33:15.having something. The new kind of streaming over your phone is all
:33:16. > :33:21.well and good, but you don't physically on anything. I like going
:33:22. > :33:25.to a CD-ROM or something and looking at it, reminding myself... We are
:33:26. > :33:31.getting off subject. Let's talk about you. We were out last night,
:33:32. > :33:37.celebrating, wetting the baby's head. You have to get yourself
:33:38. > :33:43.straight this week because you are on tour on Friday? Yes, back on the
:33:44. > :33:49.road. Are you looking forward to it? Or is it tricky now you have a
:33:50. > :33:54.family, lived in Berlin? It's good. The call thing about being in a band
:33:55. > :33:59.is you can live anywhere, unless you live in New Zealand, because it's so
:34:00. > :34:04.far away from where you should be, with the time difference. It's
:34:05. > :34:09.great. We are starting the tour in Glasgow, which is where we come
:34:10. > :34:15.from. It's nice, because you get the most nerve wracking show out of the
:34:16. > :34:17.way first. Why is it nerve wracking? Because our mothers are there,
:34:18. > :34:26.families and everything, you are doing it in front of your relatives.
:34:27. > :34:31.Tell me about it! So that's cool. We can't wait. The whole record has
:34:32. > :34:37.been quite interesting. I was thinking while you are cooking,
:34:38. > :34:46.about how this is quite like making records, in a way. You have the
:34:47. > :34:50.ingredients... When you have a band who played, you go into a room
:34:51. > :34:59.together and you have the different ingredients of the band. Then you
:35:00. > :35:04.play live and record it. It's real. It's not so much the Sound of music
:35:05. > :35:09.but the sound of four guys in the room looking at each other going,
:35:10. > :35:17.who's going to mess up first? LAUGHTER
:35:18. > :35:22.A lot like this right now! Do you... How do you get around writing songs?
:35:23. > :35:26.If you bring four guys in a room, you come in with your own opinions.
:35:27. > :35:34.Songwriting is different to song Songwriting is different to song
:35:35. > :35:41.of like... There are two different analogies are use, one is fishing
:35:42. > :35:47.and one is mining. Mining? Yes, you have to dig and dig until you find a
:35:48. > :35:51.little kernel of the song, a little melody, a turn of phrase or a chord
:35:52. > :35:57.change. That's what brings it all together. You build the song around
:35:58. > :36:02.this and make a little demo of it then bring it to the band and say,
:36:03. > :36:11.what do you think? The band say yeah or no. Are they that straight with
:36:12. > :36:23.you? I'm kind of... Dudley calls me a benevolent dictator. -- Dougie
:36:24. > :36:25.calls me. As the singer you are the guy who has to sing it, so it
:36:26. > :36:32.calls me. As the singer you are the quite a personal thing. So you make
:36:33. > :36:39.this little demo. Wow! That is the octopus after two hours. And that
:36:40. > :36:46.will break with a spoon? Well, don't make it look tricky! If you push it
:36:47. > :36:52.against the side it will break. It's breaking, it's breaking! Let me just
:36:53. > :37:04.take off a couple of legs. The other thing I wanted to ask you was...
:37:05. > :37:07.After that massive success of The Man Who, how do you follow that up
:37:08. > :37:16.with another album? Man Who, how do you follow that up
:37:17. > :37:20.No. Travis are an odd band and you could be forgiven for thinking it is
:37:21. > :37:24.sort of mainstream. When we brought The Man Who out
:37:25. > :37:25.sort of mainstream. When we brought else like it. I remember we had an
:37:26. > :37:34.interview with NME and after else like it. I remember we had an
:37:35. > :37:41.said, you know this is commercial suicide? And I said no, why? Right,
:37:42. > :37:46.there is suicide? And I said no, why? Right,
:37:47. > :37:49.going to recapture. That salad, if you could keep up with
:37:50. > :37:57.going to recapture. That salad, if wild garlic, some chicory...
:37:58. > :38:05.Amazing. And cucumber, this Agretti, which gives it a
:38:06. > :38:10.Jersey Royals and toss together in a little dressing of anchovies, garlic
:38:11. > :38:12.and olive oil. The whole thing comes together, do you like it? I loved
:38:13. > :38:15.it. Good, success. So what will I be making for Fran
:38:16. > :38:18.at the end of the show? It could be his food
:38:19. > :38:20.heaven - mackerel. The fish is cut into small
:38:21. > :38:22.steaks, marinated in soy It's served with a potato and garlic
:38:23. > :38:27.puree with a spicy broccoli salad. Or it could be his
:38:28. > :38:30.food hell, oysters. First I'll make a miso soup
:38:31. > :38:33.with dashi, ginger, garlic, chilli, lime and shitake mushrooms then drop
:38:34. > :38:36.in the oysters. I'll add baby sweetcorn,
:38:37. > :38:39.prawns and rice noodles and finally As usual, it's down to the guests
:38:40. > :38:55.in the studio and a few of our viewers to decide,
:38:56. > :38:57.and you can see the result Now it's time to catch up
:38:58. > :39:02.with the Hairy Bikers on another In search of reindeer.
:39:03. > :39:18.of Sweden today and they're There is one last thing to do before
:39:19. > :39:25.we head south, find some reindeer. Between our house jumping friend I
:39:26. > :39:31.think we're on the right track. Where after the village of
:39:32. > :39:37.Luxembourg to meet Lars and his family. This village is in the
:39:38. > :39:53.middle of nowhere but surrounded by the most beautiful forest.
:39:54. > :40:03.Yes, I didn't think we were going to find it. This is it, this is where
:40:04. > :40:08.Lars lives, in the woods, and he has reindeer. This could be the end of
:40:09. > :40:17.our quest. It is fair to say Lars is a forest. He is. They both have
:40:18. > :40:29.mosque eaters. We better find the main man before we are eaten alive.
:40:30. > :40:36.-- mosquitos. I love his clothing. It's colourful but practical, just
:40:37. > :40:44.like you. Would you like a bit of cake? Yes please. How long have you
:40:45. > :40:51.both lived here? All our life. And your father as well? Yes, six
:40:52. > :40:56.generations. We've been to the mountain and travelled up there but
:40:57. > :41:05.we didn't see any reindeer. Not so many people have the reindeer that
:41:06. > :41:14.we have. But not longer than five or six kilometres from here. Almost
:41:15. > :41:21.every day they come home. Why do you do that? We must have food, we must
:41:22. > :41:29.have money. We can't live just to keep the reindeer. Shall we go
:41:30. > :41:41.outside and see the reindeer? Yes, Lars, lovely. Come on, mosquito hats
:41:42. > :41:46.at the ready. How do we attract the rain there? We give them a little
:41:47. > :41:51.food and they come. This is the reindeer's food. It's all right,
:41:52. > :42:10.isn't it? Yeah, it's nice. Dude, with leading reindeer in
:42:11. > :42:18.Sweden. I never thought we would hand feed reindeer. It's a farce.
:42:19. > :42:28.The small reindeer are born in May. We have all types here. Sometimes
:42:29. > :42:35.when they are not so big eagle comes and them. Lars' reindeer can come
:42:36. > :42:39.and go as they please and spend a lot of time roaming free in the
:42:40. > :42:44.forest. At this time of year they are growing their antlers and
:42:45. > :42:52.shedding their winter coats. Lars, in the autumn, is that the time you
:42:53. > :43:04.slaughter the reindeer for meat? In the autumn, in September. In
:43:05. > :43:11.November, December we slaughter. How do you choose which ones to kill? If
:43:12. > :43:19.I see they are older and they have a little... Frame? The strongest of
:43:20. > :43:24.the herd you leave. Every day I go out and see how they are and give
:43:25. > :43:31.them some food, talk with them. The reindeer can only understand my
:43:32. > :43:51.language. Barba Is that a joik particularly
:43:52. > :44:02.for a reindeer? I have to say a pampered herd I have
:44:03. > :44:07.never come across before. It's not very often that we see huma
:44:08. > :44:20.beings intrinsically And that other animal
:44:21. > :44:23.is the reindeer. Whether they are forest Sami
:44:24. > :44:25.or mountain Sami. They are just gentle,
:44:26. > :44:26.kind, reflective people. And because we have the modern
:44:27. > :44:29.buzz in our lives now, it's very hard sometimes to kind
:44:30. > :44:32.of remind yourself of that silence and of that point
:44:33. > :44:35.of reflection, isn't it? It's been a remarkable
:44:36. > :44:36.insight into what I think On every menu here, there
:44:37. > :44:45.is reindeer, moose and Arctic char, and that is our sausage,
:44:46. > :44:54.egg and bacon, really. Well, mate, you are not going to be
:44:55. > :45:03.disappointed for lunch, because Lars is going to stir fry
:45:04. > :45:06.some of his reindeer fillet. I have seen the cooks
:45:07. > :45:09.when they are in the I think
:45:10. > :45:14.you got the job, Lars. But it wouldn't be a Sami lunch
:45:15. > :45:19.without a few more local delicacies. We've got reindeer, some
:45:20. > :45:27.lingonberries, parsley. We'll at some cream
:45:28. > :45:29.and mashed potatoes. I poison
:45:30. > :45:31.you? This is the ultimate Nordic
:45:32. > :45:49.manifesto meal, isn't it? Potatoes from here,
:45:50. > :45:54.morels from the woods, the reindeer from there,
:45:55. > :45:56.it is wonderful, isn't it? Oh, that was so good,
:45:57. > :46:05.I could eat the pattern Mate, I think that is a perfect way
:46:06. > :46:11.to say goodbye to Lapland, I will remember that as long
:46:12. > :46:18.as I live, thank you. Thank you so very much
:46:19. > :46:20.for having this. It was nice to have you here,
:46:21. > :46:25.you are welcome back. I'm really looking forward to seeing
:46:26. > :46:28.Si and Dave take their turn at hosting Saturday Kitchen
:46:29. > :46:31.in a few weeks' time. James Martin has more
:46:32. > :46:36.home comforts for us! neighbour round to his house
:46:37. > :46:40.and he's making her a frangipane and strawberry jam tart
:46:41. > :46:43.with the fruits of her labour. Now I know the business of omelette
:46:44. > :46:47.making is not an eggs-act science but with Galton Blackiston
:46:48. > :46:51.at the hobs I'm sure we're in for some eggs-plosive action in today's
:46:52. > :46:54.Saturday Kitchen omelette challenge. You can see what happens,
:46:55. > :47:00.live, later on! And will Fran be facing food heaven,
:47:01. > :47:03.mackerel in a soy and mirin glaze Or food hell, oysters along
:47:04. > :47:07.with baby sweet corn and prawns You can see the live
:47:08. > :47:10.battle later on. OK, let's keep cooking
:47:11. > :47:31.and the next dish is from let's make this beautiful tackle.
:47:32. > :47:32.This is the colours of my country. It needs to
:47:33. > :47:42.minutes. We need to get the peppers as sweet as possible. This is the
:47:43. > :47:54.meet for the beautiful dry peppers. These are rehydrated? Yes. You soak
:47:55. > :47:58.them in water. Can you get these in lots of shops or as its specialist?
:47:59. > :48:04.You can get them in is on a shops, and in the supermarket. This is the
:48:05. > :48:14.meet. It is going to make the marmitako. What does that bring?
:48:15. > :48:23.Nuttiness. Are these spicy? No, they are sweet. They are not spicy at
:48:24. > :48:30.all. We need the smokiness. This is the base of Basque cooking. No we
:48:31. > :48:36.are going to check. It smells really good already. The Basque region is
:48:37. > :48:43.the northern part of Spain. It has its own culture and identity. This
:48:44. > :48:50.is what it is. We do lots of red peppers, lots of white asparagus as
:48:51. > :48:56.well. Is it nice, white asparagus? It depends how you cook it. They
:48:57. > :49:05.have white asparagus in Germany. They have it on the corner of
:49:06. > :49:11.streets and the cell it. You have to cook them in water. You're cooking
:49:12. > :49:30.it wrong. You have to leave the head-on. Look what I'm doing. We
:49:31. > :49:38.need to add this. If I do that, the potato is very clean. We need the
:49:39. > :49:43.starch. Can you hear this? That is going to make the sauce thicker and
:49:44. > :49:52.more tasty. You have got a bigger surface area for the starch to come
:49:53. > :49:57.out. We always do it this way. That is not your technique? It is a
:49:58. > :50:07.technique from the region. Everyone does this. Now we need the Txakoli.
:50:08. > :50:20.It is a Basque wine. What is special about this? It is a little bit
:50:21. > :50:26.fizzy. Fishy? Sparkly. It is good. It is perfect to start in the
:50:27. > :50:33.morning when you're having Pap as. Sorry, starting the morning? It is a
:50:34. > :50:38.morning wine? Of course. You're having a glass of Txakoli with your
:50:39. > :50:48.tapas. That sounds like a song title. Morning wine. That is what it
:50:49. > :50:56.is. This is what we could get home. This is two different things. What
:50:57. > :51:03.time do you get up in the morning? Ten minutes before you have a drink.
:51:04. > :51:14.Get into the kitchen and reach for a glass of wine. Drink responsibly.
:51:15. > :51:22.Tomatoes are in. I made fish stock in early on. I use take. You can use
:51:23. > :51:31.card. You can even use bonito Bones. It is an oily fish? Yes. Do you know
:51:32. > :51:39.what bonito means? No. I am from Wales. It means pretty. It is a
:51:40. > :51:44.beautiful fish. Did you know that? I am going to start calling you
:51:45. > :51:55.bonito. I do not know where to go with that. That is very sweet of
:51:56. > :52:03.you. I am blushing. Salt. I'm doing the salad for you, a simple salad,
:52:04. > :52:09.Baby Gem, chives. Yes, it is quite oily and fatty, the stew, so we need
:52:10. > :52:15.a salad that will cut through. You want that acidity with it as well?
:52:16. > :52:30.Yes. This will need 15 or 20 minutes to cook the potatoes. That is why I
:52:31. > :52:35.am here. We need the parsley. How long will that simmer for? 15-20
:52:36. > :52:41.minutes. Just to cook the potatoes. Do you want them to cook all the way
:52:42. > :52:48.through do you want by? No bite. You want them to be nice and soft. From
:52:49. > :52:57.that, you get this beautiful stew. That looks good. This is about going
:52:58. > :53:01.slow, taking your time. It is not something I would associate with my
:53:02. > :53:06.limited knowledge of Spanish food, tapas, this is what you cook at home
:53:07. > :53:17.is that right? This is what we cook at home. Basque cooking is about all
:53:18. > :53:25.fish, stew, chorizo. It is different to the food when you get -- the food
:53:26. > :53:31.you get when you're outside? It is different when you're drinking. This
:53:32. > :53:37.is what you get at home. This is the bonito. You pointed tail. This tells
:53:38. > :53:44.you it is an oily fish. Because of the points? Every time you see
:53:45. > :53:49.appointed fish, like Michael, sardines, it means it is pointed --
:53:50. > :53:55.it is oily. Otherwise it will be round. I did not know that. I cannot
:53:56. > :54:00.believe you make a stock out of the bones. I would have thought it would
:54:01. > :54:07.be greasy. Bonito is the same family as mackerel and tuna. It is the same
:54:08. > :54:12.family, but it does not mean it is a tuna. Some people confuse the bonito
:54:13. > :54:27.with tuna. Is there a season for them? No. In June. Do they get much
:54:28. > :54:33.bigger? Yes, this is around 1.5, but you have fewer are four kilograms.
:54:34. > :54:41.The pan is pretty hard. You're going to steal this? Yes. Why do you not
:54:42. > :54:46.just drop it in? When I seal it, it will not break when I'm doing the
:54:47. > :54:54.stew. You do not want the fish to break up, you wanted to keep its
:54:55. > :55:05.texture? Yes. OK. And that is it. It is an amazing colour. Is that the
:55:06. > :55:11.look of a really good bonito? Yes. Have you finished with this? Can I
:55:12. > :55:23.move this? Guess. In a hot pan, I will use some olive oil. Where does
:55:24. > :55:33.the fish come from? Which see? From the Mediterranean and the Atlantic
:55:34. > :55:40.from a dash and from the Atlantic. Is it deep water, or shallow, or the
:55:41. > :55:46.middle? In the middle. This is what we're for now. The Mediterranean
:55:47. > :55:55.fish is a lighter colour. The Atlantic is darker. It does not mean
:55:56. > :55:59.one is better than the other. Are they solitary fish or do they swim
:56:00. > :56:06.in shawls? Do all fish swim in shawls? That could be the title of
:56:07. > :56:13.the song. You are so creative. We are writing an album. You're not
:56:14. > :56:22.going to get royalties. We turn off the heat. The lead goes on. We shake
:56:23. > :56:27.it a little bit. We are letting addressed for five minutes. That is
:56:28. > :56:33.going to finish the cooking? Yes. Before you serve this, I am going to
:56:34. > :56:41.introduce you to my magic ingredient. What is it? I always use
:56:42. > :56:50.this in Barcelona in my cooking. -- Barrafina. It is olive oil, garlic
:56:51. > :56:55.and parsley. Have you got a little bit of parsley for me? I do. This
:56:56. > :57:00.little Baby Gem salad, it is very simple. You have some beautiful
:57:01. > :57:06.sweet vinegar, olive oil, some peppers. Yes, you need that when it
:57:07. > :57:15.comes to this oily stew. You need this to cut through. Sherry vinegar
:57:16. > :57:23.is the most delicious thing. Moscatel vinegar. There is the
:57:24. > :57:28.salad. Are we ready with the stew. I feel bad calling it the stew. It is
:57:29. > :57:33.more than that. For a very simple stew, that is lots of carnage, to be
:57:34. > :57:39.honest. It looks like easy ingredients. It is the skill and the
:57:40. > :57:48.shopping and the thought process behind it. Exactly, it is lots of
:57:49. > :57:53.things. It looks really good. While you still hungry over their? Yes. We
:57:54. > :58:01.have one more. You must get the bonito. Is that it? Anything else
:58:02. > :58:16.going on? That is it. That is the marmitako. Fresh bonito, roast
:58:17. > :58:21.peppers, and potato stew. Beautiful. Right, let's go. There is a little
:58:22. > :58:29.side salad as well. Dive in. Beautiful. It looks and smells
:58:30. > :58:31.amazing. You need to serve it with the spin. This day should be
:58:32. > :58:33.Witherspoon. Right, let's see if Olly has picked
:58:34. > :58:54.out the perfect wine to go with With Nieves' fabulous fish stew, you
:58:55. > :59:00.want a wine with all the freshness With Nieves' fabulous fish stew, you
:59:01. > :59:07.that I mirror made would happily sip. You could go for the best
:59:08. > :59:10.friend of art fish stew, like this one. But there is an even more
:59:11. > :59:16.dazzling wine which comes from the same place as the recipe, the Basque
:59:17. > :59:22.country. I am selecting Alaia Txacoli. Reach for the stars. The
:59:23. > :59:24.grape is brilliantly named. It sounds like a travelling magician.
:59:25. > :59:30.grape is brilliantly named. It keeping everything cool and fresh,
:59:31. > :59:37.you get a real zest with these wines. This one is as sharp as a
:59:38. > :59:44.lemon in a pinstripe suit. That is properly sparkly. It is like a dart
:59:45. > :59:50.in a luminous bull's-eye. This wine features in the recipe. Pour some
:59:51. > :59:56.into the dish, some into your glass, and alongside that fresh vegetables,
:59:57. > :00:02.you have instant resonance. There is a salty seaside tang to the wine.
:00:03. > :00:08.Finally, it is light, and that is what makes it work with the salad.
:00:09. > :00:15.This wine is salad Central. The likeness allows the fish flavour to
:00:16. > :00:20.shine and headline. Here is to your fantastic fish stew.
:00:21. > :00:28.Let's get a Taste of Britain from Brian Turner
:00:29. > :00:34.off for a spray tan, they're heading for
:00:35. > :00:52.This quaint village with rows of brightly painted cottages is a great
:00:53. > :00:56.place to start our exploration of North Essex. And there is a farm
:00:57. > :01:04.nearby known for its game which is North Essex. And there is a farm
:01:05. > :01:07.a taste of the region. I've heard close to hear there is a gentleman
:01:08. > :01:12.who has started producing guinea fowl. I love guinea fowl. At the
:01:13. > :01:16.moment most of them come from France. It will be interesting to
:01:17. > :01:24.see what British ones are like. They are funny creatures. Simon Hughes
:01:25. > :01:29.and his family have been farming poultry in Saffron Walden for over
:01:30. > :01:38.half a century. Why did you pick any foul? Because I like the flavour.
:01:39. > :01:48.They help the other birds, they eat lice and ticks. It makes taste
:01:49. > :01:53.great? Yes. If you have a wasp nest, put the guinea fowl around and it
:01:54. > :01:58.will get rid of that. Quite subtle flavour, somewhere between a chicken
:01:59. > :02:04.and a turkey. I think a chicken and a pheasant, a hint of game. I am
:02:05. > :02:07.definitely inspired and will cook a great guinea fowl dish with your
:02:08. > :02:14.daily guinea fowl. Sounds good. Let's go. I'm curious to find out
:02:15. > :02:23.what Brian is going to make with Simon's guinea fowl. I think a
:02:24. > :02:28.rustic North Essex farmhouse needs a suitably rustic dish. I'm making pot
:02:29. > :02:33.roasted guinea fowl on a bed of caramelised onions. You can see the
:02:34. > :02:42.meat is darker than chicken. More like pheasant to me. This is a two
:02:43. > :02:50.portion bird, this. A bit of oil in here, the pan nice and hot. What you
:02:51. > :02:55.need to do first is put in the thigh pieces. You need to make sure it is
:02:56. > :03:01.a really good colour. OK, I'm just going to quickly shred some onions.
:03:02. > :03:10.I also have some shallots and I will blanched them off. Dead easy to
:03:11. > :03:18.grow. They are really nice when they are roasted, I think. I'm going to
:03:19. > :03:25.put the breasts in. Turn them over now. That is a nice colour, that's
:03:26. > :03:32.OK. It's a question of getting a bit of colour. A little bit of
:03:33. > :03:38.seasoning. It already smells wonderful. It has that nice,
:03:39. > :03:44.pleasant smell of the skin roasting, which I think is lovely. Just a bit
:03:45. > :03:49.of butter in there. We have some oil in there, but I want some flavour
:03:50. > :03:58.with our onions. Let's take these out now. So, it's a one pot dish.
:03:59. > :04:04.I'm going to save it in the same pot. I'm going to take these
:04:05. > :04:09.blanched shallots. How long did you do that for? Five or six minutes.
:04:10. > :04:14.Just to get a bit of colour. The trick for that is to be very
:04:15. > :04:18.masculine, have lots of patience. We have a bit of colour there, that's
:04:19. > :04:23.looking good, we can take those out now as well and put them on the
:04:24. > :04:27.plate. Then what we need to do is cook our onions which we have sliced
:04:28. > :04:31.up so they start to get a really nice colour on them. Because they
:04:32. > :04:38.are really sweet. They are. I'm going to put a little more oil in.
:04:39. > :04:42.And a knob of butter to help caramelised it and give it some
:04:43. > :04:50.colour. Give that a good start. That forms the bed of what I have here. I
:04:51. > :04:54.put the shallots in. Give it a stir and their is lots of flavour and
:04:55. > :05:01.moisture coming from those as well. I'm going to take a bit of thigh
:05:02. > :05:05.meat and a bit of breast meat. Make sure all the juices are back in
:05:06. > :05:10.there. We have already said it is not important to lose juices, it is
:05:11. > :05:24.flavour as well as keeping it moist. I have some tyre. -- some thyme. You
:05:25. > :05:30.cut all the twig bits out. That is how you have to do it, really.
:05:31. > :05:36.What we do now is take a bit of temperature out and add a bit of
:05:37. > :05:44.moisture. It wouldn't be up proper dish without some wine. You can
:05:45. > :05:50.always add a bit more. You want a juice to serve it with but not a
:05:51. > :05:56.gravy or a source. You are not making a stew. Yes. Put the lid back
:05:57. > :06:03.on. I think it's nice on here for ten minutes. Get your head over
:06:04. > :06:11.here. Oh! Look at the moisture. It smells fantastic. Turn that off.
:06:12. > :06:16.This is the kind of dish you could put on the table and everyone helps
:06:17. > :06:20.themselves. A bit of chopped parsley, I like a bit of vivid
:06:21. > :06:26.green. But we also want people to know it has thyme in it. This is
:06:27. > :06:32.lovely and fresh, scatter a bit of that over the top. That little bit
:06:33. > :06:36.of Perth humour. What do you think of that? It looks great. There is
:06:37. > :06:43.only one person I am prepared to share it with. Thank you. No, Simon!
:06:44. > :06:51.It is his guinea fowl. Have a look at that. It looks amazing. You can't
:06:52. > :06:56.say anything else. I will put two portion is on here. It is one of
:06:57. > :07:00.those things we chefs like to do, a bit of presentation. We will take
:07:01. > :07:11.some of the shallots and onions. See that gravy, that little bit of
:07:12. > :07:19.juice? Keeps it nice and moist. There you have it. Dig in, boys and
:07:20. > :07:26.girls. Right, Simon. Thank you. It tastes great. I'm having another
:07:27. > :07:31.mouthful. You should become a chef, Brian. One of these days I might do
:07:32. > :07:35.that, if I have time. I would give it ten out of ten!
:07:36. > :07:37.High praise indeed from the Duchess!
:07:38. > :07:40.Right, it's time to answer a few of your foodie questions.
:07:41. > :07:43.Each caller will also help us decide what Fran could be eating
:07:44. > :08:00.Laura from Cambridge, what is your question? Hello Angel. I want to
:08:01. > :08:04.know how to use black pudding? A quick scotch egg dish, boil the egg
:08:05. > :08:09.is about five minutes. Peel them, blend your black pudding in a food
:08:10. > :08:17.processor with some butter, wrap it round and beautiful. Really?
:08:18. > :08:26.Beautiful. Would you like heaven or hell? Heaven. Thank you. Next,
:08:27. > :08:33.Sheila from Hartlepool. I spend lots of time in Spain, my Spanish friends
:08:34. > :08:41.love ox tail but I don't know how to cook it. Do you have a good recipe,
:08:42. > :08:47.Nieves, please? What you need your butcher is to cut it up. Dust in
:08:48. > :08:52.flower, in a separate pan we will make a stew. Carrots, leeks, onions,
:08:53. > :08:57.flower, in a separate pan we will and I will give you one tip, I like
:08:58. > :09:02.to put some route, like celery. Some wine and water, put the lid on and
:09:03. > :09:04.leave it until it comes up to the boil, about one hour and a half, two
:09:05. > :09:12.hours. Nice. Happy? Yes. Thank you. boil, about one hour and a half, two
:09:13. > :09:23.Heaven or hell? Heaven. Thank you. boil, about one hour and a half, two
:09:24. > :09:28.birthday last week. Happy birthday. I'm making chicken and ham hock pies
:09:29. > :09:35.for my friends tonight. What can go with it? Mashed potato, with lots of
:09:36. > :09:41.butter, so it soaks up all the juices. Perfect. Brilliant, thank
:09:42. > :09:45.you. Sounds very good. Someone on Twitter says what is the difference
:09:46. > :09:50.between mashed potato and puree question mark one is mashed and one
:09:51. > :09:56.is puree. Mashed can be quite thick and puree is very smooth and thin.
:09:57. > :10:05.Heaven or hell? I hate macro but I hate oysters even more, so heaven.
:10:06. > :10:11.Thank you. -- hate macro. Are you ready for this? Have you been
:10:12. > :10:16.practising? A little bit. Good, otherwise we would be here all day.
:10:17. > :10:18.You have a pile of eggs and whole load of stuff nobody uses, so don't
:10:19. > :10:22.bother with that, never load of stuff nobody uses, so don't
:10:23. > :10:27.used cheese. Can we put the clocks on the screens the people at home?
:10:28. > :10:39.Are you ready to go? Three, two, one, though. Galton, you have
:10:40. > :10:48.everything to play for here. I do. Get in, Nieves, get it in. Look at
:10:49. > :10:58.that. Galton, you are not giving me that! Shut up.
:10:59. > :11:04.that. Galton, you are not giving me beautiful. Rubbish, beautiful. You
:11:05. > :11:09.can't even move it round the plate. Good God, man, what's wrong with
:11:10. > :11:21.you? I've been waiting for this moment. Nieves, very... Nieves, you
:11:22. > :11:28.did pretty good, 2.644. That puts it down somewhere down there.
:11:29. > :11:32.did pretty good, 2.644. That puts it four. Galton, that is shocking, I'm
:11:33. > :11:42.not even going to taste it. 22 seconds. Oh, Chuck it. It's going in
:11:43. > :11:48.the bin. Are you ready? # Why does it always rain on me
:11:49. > :11:52.# Is it because I lied when I was 17 #.
:11:53. > :12:00.We want to listen to this, the new single.
:12:01. > :12:02.So will Fran get food heaven, mackerel with
:12:03. > :12:06.Or food hell, oysters in a Japanese miso soup with smoked eel?
:12:07. > :12:09.I'll get their votes whilst you watch a recipe from James Martin.
:12:10. > :12:11.He's cooking in his kitchen at home and he's invited a local
:12:12. > :12:13.fruit forager round, providing she brings some
:12:14. > :12:34.If you're feeling a bit skint a brilliant way of saving yourself a
:12:35. > :12:41.few pennies is to forage your food for free. The new Forest is right on
:12:42. > :12:44.my doorstep. And for one award-winning local food producer it
:12:45. > :12:51.is the perfect place to find some key ingredients. I make jam, jelly
:12:52. > :12:57.and marmalade with fruit foraged from the countryside. I don't need
:12:58. > :13:05.anything but the bearing gradients. Just fruit, sugar, a bit of love,
:13:06. > :13:10.care and attention. The jams are unique in the sense I forage season
:13:11. > :13:15.by season. Each berry ripens at different times and that gives it
:13:16. > :13:19.fruit and in each jar a slightly different tastes. In the winter you
:13:20. > :13:23.get what you are given from the trees and bushes. At this time of
:13:24. > :13:29.year we would typically find rosehips, and if we are really
:13:30. > :13:34.lucky, some crab apples. Jennifer has popped over to my place with a
:13:35. > :13:38.selection of her jams. Oh good as I'm sure they are on their own, I
:13:39. > :13:43.think I have just the recipe to make them sing. One of the things I love
:13:44. > :13:47.with this, particularly the style of jams is a lovely from Japan tart.
:13:48. > :13:51.That is what I'm going to show you. An arm and flavoured cake mixture
:13:52. > :13:57.that works brilliantly when baked as a tart. This recipe will serve up to
:13:58. > :14:01.a dozen people at less than ?1 ahead, making it one pudding we can
:14:02. > :14:04.all stretch to. The only thing I've got down there in the garden is a
:14:05. > :14:18.three. That sounds like a great
:14:19. > :14:23.treat for later. I'll get this pastry underway
:14:24. > :14:25.by mixing 250g flour and 125g of butter,
:14:26. > :14:28.until we get the texture Now, I see you've got
:14:29. > :14:30.an old-fashioned cookbook. I've got an old-fashioned cookbook,
:14:31. > :14:32.it is my mum's cookbook. And that's greengage,
:14:33. > :14:39.sloes, syrup, ginger, But back in, what, 1682,
:14:40. > :14:47.the flavour of jams was not as sweet, I suppose,
:14:48. > :14:49.it was more savoury. But there will be no savoury jams in
:14:50. > :14:54.this recipe. Gradually it'll start to come
:14:55. > :14:59.together in this pastry, is what we are sort
:15:00. > :15:01.of familiar with, really. So this pastry has now
:15:02. > :15:03.come together. But most importantly,
:15:04. > :15:07.really, is you allow And I've got one I've just
:15:08. > :15:12.allowed to rest, really. So I'm going to roll this out now
:15:13. > :15:16.and line our little tin, I want to taste some of these jams,
:15:17. > :15:20.because we need to figure With almonds and everything
:15:21. > :15:30.else, you think? And you mentioned the strawberries,
:15:31. > :15:35.I've got to try that. Why does it take 24
:15:36. > :15:48.hours? Then leave it for 24
:15:49. > :15:53.or 48 hours. People say, "Oh, it takes 20
:15:54. > :15:56.minutes to cook jam." No, you need patience,
:15:57. > :16:02.you need the slowness of it. You put it on the pan,
:16:03. > :16:06.put on the gas, and it is slow and it is coming up
:16:07. > :16:08.and you can feel it cooking. And it is insipid and it's
:16:09. > :16:12.disgusting, and then... If there's anybody that's just tuned
:16:13. > :16:14.into this, they'd think You can tell it was
:16:15. > :16:24.a good season last year. But it is quite interesting that
:16:25. > :16:27.you do it that sort of way, really. It just holds the flavour
:16:28. > :16:29.of the strawberries. Is that your forte,
:16:30. > :16:31.then, is that jam? I'm wondering whether I have
:16:32. > :16:39.to up my game at this point. The recipe for the frangipane
:16:40. > :16:46.is pretty simple. You start off with some
:16:47. > :16:48.room temperature butter, 8oz of sugar, and beat
:16:49. > :16:53.that really, really well And then slowly mix
:16:54. > :17:09.in five medium eggs. And then fold in 8oz
:17:10. > :17:11.of ground almonds, by hand. Doesn't want any
:17:12. > :17:28.vodka in? Carefully fill the tart
:17:29. > :17:37.with the mixture. And I like to decorate the top with,
:17:38. > :17:40.what else, but a few almonds. It is important not to bake
:17:41. > :17:45.this at too high a heat. 160 degrees centigrade for about 35
:17:46. > :17:48.minutes will do the job. I'm going to make
:17:49. > :17:51.a nice little custard My custard is deliciously rich,
:17:52. > :18:02.so again, a little goes a long way. First, slowly bring to the boil
:18:03. > :18:06.250mls of milk and 250mls of cream. To be prudent, we'll
:18:07. > :18:08.add the vanilla pod Meanwhile, whisk four egg yolks with
:18:09. > :18:15.110g of caster sugar. Pour
:18:16. > :18:17.this mixture onto the egg yolks And then very quickly pour this
:18:18. > :18:21.into our pan. Now you need to keep an eye on it,
:18:22. > :18:26.because it starts to thicken. If you've got a fancy
:18:27. > :18:29.thermometer, stick it in here. When the egg yolk start
:18:30. > :18:41.to thicken our custard. But what I find better
:18:42. > :18:52.is to actually use a whisk. Using a big bowl like this
:18:53. > :18:56.allows your custard to cool quickly and won't turn it into
:18:57. > :18:58.scrambled eggs. And then all we do now is we just
:18:59. > :19:04.pour this through into our bowl. See, that will give your jam a run
:19:05. > :19:10.for its money. It's nice custard, but you need
:19:11. > :19:13.a jam tart to go with it. You've got to wait 25
:19:14. > :19:15.minutes, haven't you? Serve some of this wonderful
:19:16. > :19:19.little custard, of course. And then a decent sort
:19:20. > :19:22.of slice of this. Now, because your strawberry jam
:19:23. > :19:25.is so good, we'll serve it And if you can't be bothered
:19:26. > :19:32.with the custard, then just serve it You should do this for
:19:33. > :19:41.a living, you know that? Right, it's time to find out
:19:42. > :19:53.whether Fran is facing food So Fran, here's your food heaven
:19:54. > :20:01.mackerel which I'm going to cut into steaks and braise in soy
:20:02. > :20:04.and mirin then serve with a soft potato and garlic puree
:20:05. > :20:06.and a broccoli salad. Or you could be having food hell,
:20:07. > :20:09.oysters served in a homemade miso soup with dashi,
:20:10. > :20:11.ginger, garlic, chilli and lime. With prawns, noodles and even
:20:12. > :20:18.smoked eel added to it. Baby vegetables. Get them away from
:20:19. > :20:22.me. What do you think you have got? Probably hell. No, it is actually
:20:23. > :20:30.heaven. Thank you. Probably hell. No, it is actually
:20:31. > :20:39.going to make a little marinade with soy sauce. Some mirin. A bit of
:20:40. > :20:45.sugar. Some macro. Did you not fancy an oyster. No, please. He had a big
:20:46. > :20:51.night. It is probably the last thing you one. A little bit of lemon,
:20:52. > :21:00.sugar, that is pretty much it. Let's move that year. Read going to cut
:21:01. > :21:07.this into steaks. You guys OK? Yes. I'm doing the potatoes.
:21:08. > :21:13.this into steaks. You guys OK? Yes. Delicious. Nieves is making the
:21:14. > :21:16.this into steaks. You guys OK? Yes. chilli relish. I am just getting
:21:17. > :21:21.this into steaks. Ideally you would want to marinade these ahead of
:21:22. > :21:27.time, 20 minutes, just so the skin picks up the colour and the flavours
:21:28. > :21:33.from the soy sauce. Be careful when you read this. There are lots of
:21:34. > :21:40.bones in this. They are nice little nuggets of fish. You've got to
:21:41. > :21:46.around them. We will pan fry them, very simple. I am loving your knife
:21:47. > :21:52.work. I do? Yes. That is a sharp knife. You would not find a knife
:21:53. > :22:00.that sharp my kitchen. I'm going to spin that over. We have a hot pan
:22:01. > :22:04.going on. Garlic in with the match. It is also getting a little touch of
:22:05. > :22:10.white wine vinegar, just to give it a kick. Where did you get that from?
:22:11. > :22:17.It is a great thing. It is delicious if you have not tried it. The reason
:22:18. > :22:20.we are doing all this fish today, it is in a large part on to
:22:21. > :22:26.we are doing all this fish today, it McCartney, in a weird kind of way. I
:22:27. > :22:31.feel like I have let him down. Why? Because you have gone with this?
:22:32. > :22:36.Yes. I made a record when we were having time off, a solo thing. I
:22:37. > :22:41.thought, which base player can I get in that will make dodgy really
:22:42. > :22:46.jealous. I wrote to Paul McCartney. Dear Paul, I have got this song,
:22:47. > :22:52.please would you play based on it. He wrote back and said, I love the
:22:53. > :22:57.song. He played on it. That is amazing. It is an amazing baseline.
:22:58. > :23:02.To say thank you to him, what you get Paul McCartney? He has probably
:23:03. > :23:10.got a cupboard full of presents that he has not opened yet. Like the
:23:11. > :23:18.Royal family. He's a big vegetarian, so I up meat. I could not give it up
:23:19. > :23:27.completely. I have been eating fish. That is a big commitment. It is
:23:28. > :23:31.cool. It is a very big thing to do. It is nice. It changed the way I
:23:32. > :23:38.felt. When you get rid of red meat and chicken, I think. Does it make
:23:39. > :23:42.you feel healthier? Just lighter. You live in Berlin. I have been
:23:43. > :23:46.there once. It is the sausage capital of Europe. They have
:23:47. > :23:53.thousands of different varieties of sausage. In Germany, it is the
:23:54. > :23:58.national thing. Each state in Germany has their own sausage. You
:23:59. > :24:05.move to the wrong country. What is the fishlike? It is OK. The big
:24:06. > :24:20.thing is white asparagus. You have not learnt to cook that properly
:24:21. > :24:25.yet. The peel it. They boil it. They have Black Forest ham and potatoes,
:24:26. > :24:36.and then the melt butter and pour it over the lot. It is that underlying
:24:37. > :24:42.bitterness. It is not bitter. It really is not. It is a big thing in
:24:43. > :24:49.Germany. It is on every street corner. They have this lovely thing,
:24:50. > :24:55.it is seasonal. You go to the supermarket. You may have what is in
:24:56. > :25:01.season. IV into their food? And audio into their sausage. There is a
:25:02. > :25:06.sausage museum. They are very added people. Did you know that? I have
:25:07. > :25:11.not been to the sausage museum. Let's not go there. Are we talking
:25:12. > :25:19.about the same sausage. Actual sausages. Right. Let's move sausages
:25:20. > :25:24.and back to food. Let's talk about your album. That is why you're here.
:25:25. > :25:28.I went on to your website and another lovely story as always when
:25:29. > :25:32.you were playing at Abbey Road and Paul McCartney turned up with his
:25:33. > :25:39.shopping. Is that right? He wanted to know what was going on? Yes, him
:25:40. > :25:45.and his son. It was a nearby studio in Saint Johns Wood. It is a
:25:46. > :25:56.brilliant studio. He just turned up. He had his Tesco bags or whatever.
:25:57. > :26:03.He had gone with canvas bags. He turned up and sat over the mixing
:26:04. > :26:10.desk. We were trying to record. It was quite distracting, having him. I
:26:11. > :26:15.bet it was. What are you cooking here, lives? There is a great story
:26:16. > :26:19.about Nina Simone, when she turned up in Soho with her old awful code
:26:20. > :26:24.and shopping, and put it down next to the piano. She played. Have you
:26:25. > :26:37.seen that documentary about how that is kicking about no? No, is it good.
:26:38. > :26:42.It is amazing. She is a one-off. That smells great. Golden, it is
:26:43. > :26:50.lovely to have you here. It has been an absolute pleasure, as always.
:26:51. > :26:56.A little bit more macro. Be careful when you read this. There are lots
:26:57. > :27:03.of little ones. When did you make that into mash? Is that my short
:27:04. > :27:13.period? He goes that quickly, you hardly notice. I am like a potato
:27:14. > :27:20.ninja. That is mashed. Like I said earlier. It is creamy.
:27:21. > :27:27.You made that without a blender? We getting there. That is the broccoli,
:27:28. > :27:34.fish, potato. Just broccoli. A little bit of the dressing. This has
:27:35. > :27:40.got a little bit of kick in it. I'm going to dress that up. What is in
:27:41. > :27:45.the dressing? Chilies, parsley, shallots, I cannot remember. All the
:27:46. > :27:51.good stuff that you like, that is on your list. There you go, careful
:27:52. > :28:02.with the bones. Let us know what you think. Obviously we need some more
:28:03. > :28:14.wines. That is why we are here. Olly Smith has chosen this, it is from
:28:15. > :28:19.chilli. It is from Majestic. ?6 99. I am having a ratatouille moment
:28:20. > :28:26.again. Is that a good thing? It is a brilliant thing. It is so nice. Who
:28:27. > :28:33.wants a glass of wine? Every one? Yes. Of course you do. What a
:28:34. > :28:44.morning. Have one of those. Cheers. Thanks for that. That is all from us
:28:45. > :28:51.today. A big thank you to my guess. -- guests. All the recipes from the
:28:52. > :28:55.show or on our website. I have clearly loved being with you here
:28:56. > :29:00.today. There is a whole collection of best baits for you to enjoy
:29:01. > :29:01.tomorrow on BBC Two. See you soon, hopefully.