30/04/2016 Saturday Kitchen

I'm Matt Tebbutt and this is Saturday Kitchen Live.

I'm beyond excited to take a turn in the kitchen this week

and I've got some cracking recipes lined up for you with two

Michelin starred chefs live here in the studio, along with some

And the wonderful Spanish chef with the wonderful Spanish name,

Nieves, you let me down with the jumpers. I did this deliberately. As

you get older, I might expand a little. Darker

you get older, I might expand a Nice to see you. Nieves, you are the

kitchen virgin. Nice to see you. Nieves, you are the

very excited. What are you going to be cooking for us? I am doing a

recipe from the restaurant, a crab and avocado cannelloni with Scarlets

and sea herbs. Beautiful, but also only taking up half a plate, Galton.

The trouble is, someone like yourself, you don't understand the

fashion of food. This is just my take. You are all about fashion,

Galton! Look at my sock 's. Canary yellow. Nieves, what about you? I am

making a typical dish from the Basque region. Fish stew. How does

it go down clear in just a second, but there's

They love that dish? Yes. out there in our treats

from the BBC archive, from Rick Stein, the Hairy Bikers,

Brian Turner with Janet Street bands of recent times,

Travis. Their huge hits include

Flowers in the Window, Sing Galton's certainly done his fair

share of dad dancing to that one! Travis are back with a brand

new brilliant album! Please welcome to Saturday

Kitchen, Fran Healy. Please welcome to Saturday

In true rock star style you were out all night? Yes. We released the

album yesterday, it is the closest boys can get to having a baby. We

were wetting the baby's head last night as it was released. I got

were wetting the baby's head last hours sleep. We will keep you

fuelled up on plenty of food. Fish. And you are a pescetarian? Yes. Do

you cook a lot of fish at home? No! You are here to face food heaven and

food hell. I know. It is up to our guests here

and people at home. What is food heaven? Mackerel is a real favourite

of mine. Any reason for that? Fish all kind of tastes fishy, but

mackerel is the fish that has a personality of its own. Mackerel has

a personality. I Love. It goes off very quickly. It does. And food

hell? Oysters. I had a couple of bad experiences with that. And little

tiny, baby sweetcorn. That is irrational, what is it about baby

sweetcorn? I don't trust them, they are so small! Those tiny bits...

Annoying? Why are they so small? Is it genetically modified? Fran will

have mackerel or oysters. For his food heaven I am

going to serve the mackerel in a slightly different way

than perhaps you're I'll cut the mackerel into steaks

then marinate them in soy They're served with a garlic

and potato puree with That is beautiful. It looks good.

You should be excited but you might not get it.

Fran could be having his food hell, oysters which I'm managed

to combine with a few other things Fran said he's not keen on - sorry!

You said you are not keen on baby sweetcorn and prawns, I will throw

those in as well. First I'll make a miso

soup with a stock made with ginger, garlic,

chilli, miso, lime juice I'll add the oysters along with some

prawns, rice noodles It's garnished with

flakes of smoked eel. As always we'll find out what Fran

gets at the end of the show. If you'd like the chance to ask any

of us a question today then call A few of you will be able

to put a question to us, And if I do get to speak to you,

I'll be asking if you want Fran to face either food

heaven or food hell. You can send us questions

through social media But if you're watching us

on catch-up, then please don't Are you hungry? Starving. Galton,

you are first up, how can I help? Because we are doing this with crab

and cannelloni, we are going to make a grapefruit gel. Really? When did

this happen? Recently. You have gone all modern. Is this your guys in the

kitchen? Our head chef, from Scotland, is lovely... LAUGHTER

He is a star and his enthusiasm for cooking everything seasonal is

infectious. Despite the fact he's Scottish! I love him. Sometimes if

you go down to the quayside you will see some of our chefs foraging for

herbs. Sea herbs, sea aster and sea kale. Can I taste of it? Of course

you can. Meanwhile, I am cracking on. We separate the crab, the white

crab meat goes into a bowl, the brown into the food processor. What

you going to do? Make a sort of mayonnaise. In the white crab meat,

a little coriander and some seasoning. Salt and pepper. And

cream? A dollop of mayonnaise. A lot of your cooking is very purist. But

this is quite fancy? It is and it isn't. I think it is very delicate,

I have to say. Delicate question is that your style of cooking? You are

a big man. Hands like a goalkeepers. Funny you should say that, my son is

a goalkeeper. I just want to talk about this avocado very quickly.

Avocados are very difficult to buy, in that you never really know what

you are getting, if it is bruised or right. We have some great ones here.

For this dish you need completely unmarked avocados. Do you want them

ripe or overwrite? Ripe but firm. A contradiction in terms! Take it and

slice it thinly, like so. Is it that an clingfilm, overlapping. I will

take the clingfilm from here, one sheet. Rest the avocado. How do you

stop it going black? Acidity, a little lemon or lime juice and

stopping the air getting to it. This is a dinner party dish? Dinner

party? Do people still have dinner parties? I don't know. How far in

advance could you do this? The day before. It is not going to go black?

No. The sea herbs only take seconds, literally. Just leave them there.

There is your brown meat. You want to take out any form of... You don't

want any air getting to it. Set it all along here until about there.

Like a roulade? Like a cannelloni. You would put that on that like so

and wrap it up. I have one done which I have done in a length which

will show you much better. It is fiddly but it is worth it. You want

these Scarlets sliced in half? Yes, but I don't keep the coral. We use

the corals for a powder, we dehydrate them. We do that

sometimes. We sell a lot of scallops in Barrafina. And we use for

decoration. The flavour is amazing. It intensifies the flavours by doing

that. This one is trimmed up and inklings film. Then you roll it

tightly over, like so. -- in clingfilm. You quite like this. If

you want the recipe, you can get it on the website.

If you'd like to put a question to any of us today then call us

Pink grapefruit juice and a little syrup. Get that pan really hot and

give them a dousing of olive oil. Xanthan powder. You would put the

oil on the scallop rather than the pan, why? I don't want it to

fiercely fry. So, I am adding Xanthan. I am fairly new to the

power of Xanthan. What is it and why are you using it? A fermented syrup

which thickens things. Don't ask me any more questions about it! I have

only just learned that. What is it any more questions about it! I have

sickening? Making the gel? Yes. Great for people who have gluten

problems. Great for vegetarians. Any flavour in it? No, not a lot.

problems. Great for vegetarians. Any you have it nice and thick like

that, let it cool down and then I will put it in one

that, let it cool down and then I with me? Yes, I am. I am intrigued

by this Xanthan. It is not something you... You knew me, we worked

together when you were in your 30s! LAUGHTER

together when you were in your 30s! That is tough. Last time I saw you,

you were in your 40s! LAUGHTER Now, very quickly... Your 50th party

was very good, two years ago. Thank you! OK, that's perfect. Because

they are so beautiful, I am a massive fan of diver caught

scallops. Because they are so beautiful, I don't want to overcook

scallops. Because they are so them. You can or is get a really

good colour with a good scallop. That is perfect. How hot is your

pan? Very hot, very, very hot. If you were to put a bit of oil in

there it might be so hot it would catch fire. It has to be roasting

hot. How long? I would say a minute in total. Wow. Do you cook scallops

at home? No. Do you cook at home? Not really. When I cook... I am

impressed by how tidy you keep it. Really? It is only because they tell

us to! At home it would be a mess. In the end at home I get lost, where

the food is! There we go, that is the cannelloni. Look at that. Then,

with the puree and... Where is the Brown crab meat? Here. Why am I

doing it over there? Making life difficult for yourself. This

presentation, what I love is those oven roasted tomatoes. Little

tomatoes the seasoning. Roast them in the oven for about an hour and a

half. Little bit of this, the brown crab

meat. Do you like crab? Yes, it is OK. It is kind of sweet, our ride?

It is kind of delicious. Europe pescetarian. You do not like prawns.

Crab is OK. We are in trouble. I ate crab yesterday. A little bit off the

seam herbs. The sea kale. What does that bring? It is the authenticity

of the area where I am from. Apart from the scholars, these grow on the

coast. -- scallops. Pink grapefruit, scallops. It looks beautiful. Well

done, that looks lovely. This is your first dish. Dive in. These are

lovely. You get this election. They literally grow on the marshes. In

the summer time, we get samphire. Should I make sleaze together? Yes,

go for it. What is in this? Avocado and crab. It is amazing. It looks

beautiful. So we've got food

and we need some wine. Olly Smith's on duty,

so let's see what he's picked to go I have come to historic Canterbury,

but before I pick the wines for today's sure, I have got to look

around more of this glorious city. I think I know how they see it. Hello,

Captain. Cheers. Utterly charming. That will be the cathedral. I love

it. With the glorious crab, you want a wine with refreshment and

richness. You could choose a brilliant all-rounder with shellfish

that deserves far more attention. Once like this. But the avocado adds

a bit of ballast. A wine with more depth is divine. I am selecting

Teruzzi and Puthod Rondolino. I had to practice that. You could just

call it the Italian stallion. This wine comes from Norman Italy, famous

for its red wines. But there are hidden white wines like this one. It

is soft, citrus like. It is beautiful, the tow it comes from,

with its medieval towers. Italy, you know how to seduce my taste buds.

The crab has an intense aromatic flavour. It is the flavour of the

wine that charts the right course. This wine has the full texture to

cruise alongside the scallops. Finally, you have the bright

grapefruit gel and those STC herbs. For that, it is the gleaming core of

this wine that is spot on to reflect this dazzling duo. Galton, here is

to your cracking crab. Cheers. Olly Smith, looking like a little

sub Mariner. I love that code. That is delicious. It will go

fantastically with that crab. It is really fruity, it works with the

avocado. I feel like, at the moment, with ratatouille in the cartoon,

where he does the thing with all the case, when you mix all the different

case together. The scallops and the avocado. The avocado thing.

Together, I was not so sure. But with the green bits, it is nice. The

green bits! Someone on Twitter is saying that the other half of the

plate is for chips. That is a good point.

Nieves, you're cooking next and you've got a classic

dish from the Basque region, haven't you?

Don't forget you could ask any of us a question

if you call this number, 0330 1231 410.

We need all your calls by 11 o' clock today, please!

Or you can tweet us questions using the hashtag Saturdaykitchen.

Right, let's grab a few minutes with Saturday Kitchen's very

own globetrotting gourmet, Rick Stein.

He's in Greece today and is getting a lesson from a local cookery

teacher but first he's off for a spot of carp fishing.

This is the main city of this region. At the foot of the city is

this lake. It's smooth surface in late May and early morning and early

evening is always covered in missed. The lake is the reason I'm here. I

had heard about it from friends back home Padstow. They said it should be

on my list of things to do in Greece. The fish, frogs, eels and

crave fresh are really fresh and are caught every morning. It is right up

your street, they said, so the course was said. My appetite was

awakened. For me, there can be fewer more pleasurable things to do than

sitting on a quiet lake like this, watching someone fishing. He is

catching carp. In this lake there are also crave fresh and eels. It is

a bit of a national institution. People come here to eat carp, Tuohy

eat the fish. It is a bit like going to Blackpool to get raw, or maybe

going to Leon C to have some cockles and jellied eels. It is what you do.

Hello. THEY SPEAK IN GREEK. Very good, Greek delight. On the way to

lunch, I was hijacked by this lady who runs a corporatist making sweets

and local liqueurs. Not many people pass her by without digging in their

pockets. Very good. I think they probably want me to go and buy some.

I am just about to buy some. Do you like? I like it a lot. THEY SPEAK IN

GREEK. I am going to meet a student of

cookery. She lost her job like so many in the recession for Greece.

She thought it was a good idea to go back to basics and do things using

her hands. Who knows, maybe open a restaurant? Welcome. You can call me

read. I have heard lots about you. What are you going to cook? IM going

to cook veal, with lots of onions. It is a beautiful house. Fantastic.

Is that your .Mac? Yes. Let me show you the kitchen. After you. This

way, please. What a lovely kitchen. It just seems so Greek. It is very

traditional. It is sweet. What are we starting with? I will start with

the peppers. Let's get on with it. I will take some notes if you do not

mind. Not at all. What are the influences of this? I see you have

some spices. We have cinnamon, old spice. It goes back to the bags and

pain. You have some Easter and flavour? Yes. The difference between

this and other recipes to cook veal, the onions, the red onions. We cook

all onions in the sauce. This is your family thing? My grandmother

and my great grandmother used to cook this. It is from my childhood.

Carry on. So, she chops up quite a few peppers, these long, sweet

peppers. Then onion. You can tell she is not a chef in a busy

restaurant, because the cutting is on the slow side, but it is what

things taste like that matters. Lovely tomatoes, really juicy. Then

she pricy veal. Now, wine, I putting the tomatoes. They are lovely, the

tomatoes. In recipes, we would say Clinton matters, because we cannot

get flavour like that back home. Next? Then the peppers, the red and

green peppers, a little bit of water, and then the spices.

Cinnamon. I like the whole piece. That is a lot. Very bags and pain.

Old spice. Sorry, I said old spice. That is an aftershave. This is old

spice. Then we let it rest and cook at low temperature. Good. To go with

this veal, she makes a lovely salad of bulgur wheat. She mixes it with

coriander, parsley, mint, dill, garlic, chopped red pepper, olive

oil and salt. For me, that would make a lovely little lunch on its

own. Now she adds already onions to the pot. That came from her granny's

recipe. The whole thing should take another 30 to 40 minutes and then it

will be time to serve it. Can I help myself? Be my guest. I am absolutely

ravenous. The smell of the cinnamon in particular, it is making me long

to try this. It is utterly delicious, it really is. I love that

cinnamon. That is truly bags and pain. It is in my blood. It must be.

Lovely acidity from those tomatoes as well. I love this salad. I am

happy. You're happy? Yes. You are nice. You're worried whether I would

like it or not? Yes. It is fabulous. Thank you, thank you.

So Rick's eating veal on his trip but last time I was in Greece I had

I've got one here and I thought I'd show you a recipe that you'd find

This is a particularly beautiful example. This is a double soccer. It

has got this double layer of suction pads on its legs. If you go away and

Google double soccer, you get a totally different thing, so let's

not do that on Saturday morning. I did it the other day and it brings

up a different world. The idea becomes freeze -- the idea behind

freezing octopuses to tenderise it. That has been frozen and the

frosted? Exactly. The two shopkeepers are not as tender. You

can touch it if you like. Have you ever could this? I have a flashback

from octopus. On video for Singh, there is a bit where the woman picks

up the octopuses and lunches it across the dinner table. It lands on

this guy's phase. Do you want to do that? The recipe is good but it

would be more entertaining to watch or through an octopus at Galton. In

the video, we had a giant food fight. It was all cream adopted

this. Now you have said it, I think I remember that. It was over two

days. It was massive, I remember it. The second day, it was very stinky

end there. Good fun. That is the only thing you can do if you're in a

band. Have you ever had a proper food fight? Yes, and I got told off.

I was at the friend's wedding. We got drunk and started lobbing

things around, which was fun because we were drunk, but the father didn't

like it. I got it in real trouble. Back to the octopus. , garlic, a bay

leaf. It looks fantastic. We haven't started. Some salt and some olive

oil. Can I smell it? It is just a bit fishy. No liquid, there is

enough water in the octopus to come through during the cooking. I tell

you what I have forgotten with all this chitchat... Some tomatoes. Some

tomatoes will bring some sweetness to the dish and bring us a bit of

colour. You need tomatoes that are nice and ripe. If you can't get

them, depending on the time of year, you could get a tin. This is the bit

of cooking I am most impressed with, this chopping thing you guys do.

Chopping the tomato into four? With a knife you are so quick. It is a

bit different doing it on live television. You took them peak --

the beak out, didn't you? Yes. Put the lid on, a heavy lid and bring it

up to a simmer. That's it. How long does it take? How long do you simmer

it for? That is in there for about two hours, I'd say. You cut it with

a spoon and then you know it's good, basically! That's it. Going with

this a little salad, some Jersey Royal potatoes, garlic... Tell us

about your new album. It's called Everything At Once. We recorded it

where David Bowie recorded Heroes. Iggy pop did Lust For Life there. Is

that why you did it? No, it's just down the street from where I live.

So it was easy. Yes. As I say, we released it yesterday. It is killing

it. It's an interesting record. I have been listening to it all week.

Did you get it on CD or vinyl? CD. Do you have a record player? I will

give you a vinyl. My daughter will be thrilled about this. She has got

really into vinyl now. A lot of the kids are. It is the whole ritual of

it. It's also why our arms are that links, so you can carry vinyl under

your arm. -- are that length. Vinyl is huge now. It is having a bit of a

resurgence and for a good reason. It sounds excellent. Do you like that

crackle? Not that crackle, the crackle of the vinyl restaurant I

love it. It has a warmth. My friend has a radio show in Germany in

Berlin and he only plays vinyl. He plays 40,000 records. Every week he

plays from the record. It does sound better. It does. It's also that

having something. The new kind of streaming over your phone is all

well and good, but you don't physically on anything. I like going

to a CD-ROM or something and looking at it, reminding myself... We are

getting off subject. Let's talk about you. We were out last night,

celebrating, wetting the baby's head. You have to get yourself

straight this week because you are on tour on Friday? Yes, back on the

road. Are you looking forward to it? Or is it tricky now you have a

family, lived in Berlin? It's good. The call thing about being in a band

is you can live anywhere, unless you live in New Zealand, because it's so

far away from where you should be, with the time difference. It's

great. We are starting the tour in Glasgow, which is where we come

from. It's nice, because you get the most nerve wracking show out of the

way first. Why is it nerve wracking? Because our mothers are there,

families and everything, you are doing it in front of your relatives.

Tell me about it! So that's cool. We can't wait. The whole record has

been quite interesting. I was thinking while you are cooking,

about how this is quite like making records, in a way. You have the

ingredients... When you have a band who played, you go into a room

together and you have the different ingredients of the band. Then you

play live and record it. It's real. It's not so much the Sound of music

but the sound of four guys in the room looking at each other going,

who's going to mess up first? LAUGHTER

A lot like this right now! Do you... How do you get around writing songs?

If you bring four guys in a room, you come in with your own opinions.

Songwriting is different to song Songwriting is different to song

of like... There are two different analogies are use, one is fishing

and one is mining. Mining? Yes, you have to dig and dig until you find a

little kernel of the song, a little melody, a turn of phrase or a chord

change. That's what brings it all together. You build the song around

this and make a little demo of it then bring it to the band and say,

what do you think? The band say yeah or no. Are they that straight with

you? I'm kind of... Dudley calls me a benevolent dictator. -- Dougie

calls me. As the singer you are the guy who has to sing it, so it

calls me. As the singer you are the quite a personal thing. So you make

this little demo. Wow! That is the octopus after two hours. And that

will break with a spoon? Well, don't make it look tricky! If you push it

against the side it will break. It's breaking, it's breaking! Let me just

take off a couple of legs. The other thing I wanted to ask you was...

After that massive success of The Man Who, how do you follow that up

with another album? Man Who, how do you follow that up

No. Travis are an odd band and you could be forgiven for thinking it is

sort of mainstream. When we brought The Man Who out

sort of mainstream. When we brought else like it. I remember we had an

interview with NME and after else like it. I remember we had an

said, you know this is commercial suicide? And I said no, why? Right,

there is suicide? And I said no, why? Right,

going to recapture. That salad, if you could keep up with

going to recapture. That salad, if wild garlic, some chicory...

Amazing. And cucumber, this Agretti, which gives it a

Jersey Royals and toss together in a little dressing of anchovies, garlic

and olive oil. The whole thing comes together, do you like it? I loved

it. Good, success. So what will I be making for Fran

at the end of the show? It could be his food

heaven - mackerel. The fish is cut into small

steaks, marinated in soy It's served with a potato and garlic

puree with a spicy broccoli salad. Or it could be his

food hell, oysters. First I'll make a miso soup

with dashi, ginger, garlic, chilli, lime and shitake mushrooms then drop

in the oysters. I'll add baby sweetcorn,

prawns and rice noodles and finally As usual, it's down to the guests

in the studio and a few of our viewers to decide,

and you can see the result Now it's time to catch up

with the Hairy Bikers on another In search of reindeer.

of Sweden today and they're There is one last thing to do before

we head south, find some reindeer. Between our house jumping friend I

think we're on the right track. Where after the village of

Luxembourg to meet Lars and his family. This village is in the

middle of nowhere but surrounded by the most beautiful forest.

Yes, I didn't think we were going to find it. This is it, this is where

Lars lives, in the woods, and he has reindeer. This could be the end of

our quest. It is fair to say Lars is a forest. He is. They both have

mosque eaters. We better find the main man before we are eaten alive.

-- mosquitos. I love his clothing. It's colourful but practical, just

like you. Would you like a bit of cake? Yes please. How long have you

both lived here? All our life. And your father as well? Yes, six

generations. We've been to the mountain and travelled up there but

we didn't see any reindeer. Not so many people have the reindeer that

we have. But not longer than five or six kilometres from here. Almost

every day they come home. Why do you do that? We must have food, we must

have money. We can't live just to keep the reindeer. Shall we go

outside and see the reindeer? Yes, Lars, lovely. Come on, mosquito hats

at the ready. How do we attract the rain there? We give them a little

food and they come. This is the reindeer's food. It's all right,

isn't it? Yeah, it's nice. Dude, with leading reindeer in

Sweden. I never thought we would hand feed reindeer. It's a farce.

The small reindeer are born in May. We have all types here. Sometimes

when they are not so big eagle comes and them. Lars' reindeer can come

and go as they please and spend a lot of time roaming free in the

forest. At this time of year they are growing their antlers and

shedding their winter coats. Lars, in the autumn, is that the time you

slaughter the reindeer for meat? In the autumn, in September. In

November, December we slaughter. How do you choose which ones to kill? If

I see they are older and they have a little... Frame? The strongest of

the herd you leave. Every day I go out and see how they are and give

them some food, talk with them. The reindeer can only understand my

language. Barba Is that a joik particularly

for a reindeer? I have to say a pampered herd I have

never come across before. It's not very often that we see huma

beings intrinsically And that other animal

is the reindeer. Whether they are forest Sami

or mountain Sami. They are just gentle,

kind, reflective people. And because we have the modern

buzz in our lives now, it's very hard sometimes to kind

of remind yourself of that silence and of that point

of reflection, isn't it? It's been a remarkable

insight into what I think On every menu here, there

is reindeer, moose and Arctic char, and that is our sausage,

egg and bacon, really. Well, mate, you are not going to be

disappointed for lunch, because Lars is going to stir fry

some of his reindeer fillet. I have seen the cooks

when they are in the I think

you got the job, Lars. But it wouldn't be a Sami lunch

without a few more local delicacies. We've got reindeer, some

lingonberries, parsley. We'll at some cream

and mashed potatoes. I poison

you? This is the ultimate Nordic

manifesto meal, isn't it? Potatoes from here,

morels from the woods, the reindeer from there,

it is wonderful, isn't it? Oh, that was so good,

I could eat the pattern Mate, I think that is a perfect way

to say goodbye to Lapland, I will remember that as long

as I live, thank you. Thank you so very much

for having this. It was nice to have you here,

you are welcome back. I'm really looking forward to seeing

Si and Dave take their turn at hosting Saturday Kitchen

in a few weeks' time. James Martin has more

home comforts for us! neighbour round to his house

and he's making her a frangipane and strawberry jam tart

with the fruits of her labour. Now I know the business of omelette

making is not an eggs-act science but with Galton Blackiston

at the hobs I'm sure we're in for some eggs-plosive action in today's

Saturday Kitchen omelette challenge. You can see what happens,

live, later on! And will Fran be facing food heaven,

mackerel in a soy and mirin glaze Or food hell, oysters along

with baby sweet corn and prawns You can see the live

battle later on. OK, let's keep cooking

and the next dish is from let's make this beautiful tackle.

This is the colours of my country. It needs to

minutes. We need to get the peppers as sweet as possible. This is the

meet for the beautiful dry peppers. These are rehydrated? Yes. You soak

them in water. Can you get these in lots of shops or as its specialist?

You can get them in is on a shops, and in the supermarket. This is the

meet. It is going to make the marmitako. What does that bring?

Nuttiness. Are these spicy? No, they are sweet. They are not spicy at

all. We need the smokiness. This is the base of Basque cooking. No we

are going to check. It smells really good already. The Basque region is

the northern part of Spain. It has its own culture and identity. This

is what it is. We do lots of red peppers, lots of white asparagus as

well. Is it nice, white asparagus? It depends how you cook it. They

have white asparagus in Germany. They have it on the corner of

streets and the cell it. You have to cook them in water. You're cooking

it wrong. You have to leave the head-on. Look what I'm doing. We

need to add this. If I do that, the potato is very clean. We need the

starch. Can you hear this? That is going to make the sauce thicker and

more tasty. You have got a bigger surface area for the starch to come

out. We always do it this way. That is not your technique? It is a

technique from the region. Everyone does this. Now we need the Txakoli.

It is a Basque wine. What is special about this? It is a little bit

fizzy. Fishy? Sparkly. It is good. It is perfect to start in the

morning when you're having Pap as. Sorry, starting the morning? It is a

morning wine? Of course. You're having a glass of Txakoli with your

tapas. That sounds like a song title. Morning wine. That is what it

is. This is what we could get home. This is two different things. What

time do you get up in the morning? Ten minutes before you have a drink.

Get into the kitchen and reach for a glass of wine. Drink responsibly.

Tomatoes are in. I made fish stock in early on. I use take. You can use

card. You can even use bonito Bones. It is an oily fish? Yes. Do you know

what bonito means? No. I am from Wales. It means pretty. It is a

beautiful fish. Did you know that? I am going to start calling you

bonito. I do not know where to go with that. That is very sweet of

you. I am blushing. Salt. I'm doing the salad for you, a simple salad,

Baby Gem, chives. Yes, it is quite oily and fatty, the stew, so we need

a salad that will cut through. You want that acidity with it as well?

Yes. This will need 15 or 20 minutes to cook the potatoes. That is why I

am here. We need the parsley. How long will that simmer for? 15-20

minutes. Just to cook the potatoes. Do you want them to cook all the way

through do you want by? No bite. You want them to be nice and soft. From

that, you get this beautiful stew. That looks good. This is about going

slow, taking your time. It is not something I would associate with my

limited knowledge of Spanish food, tapas, this is what you cook at home

is that right? This is what we cook at home. Basque cooking is about all

fish, stew, chorizo. It is different to the food when you get -- the food

you get when you're outside? It is different when you're drinking. This

is what you get at home. This is the bonito. You pointed tail. This tells

you it is an oily fish. Because of the points? Every time you see

appointed fish, like Michael, sardines, it means it is pointed --

it is oily. Otherwise it will be round. I did not know that. I cannot

believe you make a stock out of the bones. I would have thought it would

be greasy. Bonito is the same family as mackerel and tuna. It is the same

family, but it does not mean it is a tuna. Some people confuse the bonito

with tuna. Is there a season for them? No. In June. Do they get much

bigger? Yes, this is around 1.5, but you have fewer are four kilograms.

The pan is pretty hard. You're going to steal this? Yes. Why do you not

just drop it in? When I seal it, it will not break when I'm doing the

stew. You do not want the fish to break up, you wanted to keep its

texture? Yes. OK. And that is it. It is an amazing colour. Is that the

look of a really good bonito? Yes. Have you finished with this? Can I

move this? Guess. In a hot pan, I will use some olive oil. Where does

the fish come from? Which see? From the Mediterranean and the Atlantic

from a dash and from the Atlantic. Is it deep water, or shallow, or the

middle? In the middle. This is what we're for now. The Mediterranean

fish is a lighter colour. The Atlantic is darker. It does not mean

one is better than the other. Are they solitary fish or do they swim

in shawls? Do all fish swim in shawls? That could be the title of

the song. You are so creative. We are writing an album. You're not

going to get royalties. We turn off the heat. The lead goes on. We shake

it a little bit. We are letting addressed for five minutes. That is

going to finish the cooking? Yes. Before you serve this, I am going to

introduce you to my magic ingredient. What is it? I always use

this in Barcelona in my cooking. -- Barrafina. It is olive oil, garlic

and parsley. Have you got a little bit of parsley for me? I do. This

little Baby Gem salad, it is very simple. You have some beautiful

sweet vinegar, olive oil, some peppers. Yes, you need that when it

comes to this oily stew. You need this to cut through. Sherry vinegar

is the most delicious thing. Moscatel vinegar. There is the

salad. Are we ready with the stew. I feel bad calling it the stew. It is

more than that. For a very simple stew, that is lots of carnage, to be

honest. It looks like easy ingredients. It is the skill and the

shopping and the thought process behind it. Exactly, it is lots of

things. It looks really good. While you still hungry over their? Yes. We

have one more. You must get the bonito. Is that it? Anything else

going on? That is it. That is the marmitako. Fresh bonito, roast

peppers, and potato stew. Beautiful. Right, let's go. There is a little

side salad as well. Dive in. Beautiful. It looks and smells

amazing. You need to serve it with the spin. This day should be

Witherspoon. Right, let's see if Olly has picked

out the perfect wine to go with With Nieves' fabulous fish stew, you

want a wine with all the freshness With Nieves' fabulous fish stew, you

that I mirror made would happily sip. You could go for the best

friend of art fish stew, like this one. But there is an even more

dazzling wine which comes from the same place as the recipe, the Basque

country. I am selecting Alaia Txacoli. Reach for the stars. The

grape is brilliantly named. It sounds like a travelling magician.

grape is brilliantly named. It keeping everything cool and fresh,

you get a real zest with these wines. This one is as sharp as a

lemon in a pinstripe suit. That is properly sparkly. It is like a dart

in a luminous bull's-eye. This wine features in the recipe. Pour some

into the dish, some into your glass, and alongside that fresh vegetables,

you have instant resonance. There is a salty seaside tang to the wine.

Finally, it is light, and that is what makes it work with the salad.

This wine is salad Central. The likeness allows the fish flavour to

shine and headline. Here is to your fantastic fish stew.

Let's get a Taste of Britain from Brian Turner

off for a spray tan, they're heading for

This quaint village with rows of brightly painted cottages is a great

place to start our exploration of North Essex. And there is a farm

nearby known for its game which is North Essex. And there is a farm

a taste of the region. I've heard close to hear there is a gentleman

who has started producing guinea fowl. I love guinea fowl. At the

moment most of them come from France. It will be interesting to

see what British ones are like. They are funny creatures. Simon Hughes

and his family have been farming poultry in Saffron Walden for over

half a century. Why did you pick any foul? Because I like the flavour.

They help the other birds, they eat lice and ticks. It makes taste

great? Yes. If you have a wasp nest, put the guinea fowl around and it

will get rid of that. Quite subtle flavour, somewhere between a chicken

and a turkey. I think a chicken and a pheasant, a hint of game. I am

definitely inspired and will cook a great guinea fowl dish with your

daily guinea fowl. Sounds good. Let's go. I'm curious to find out

what Brian is going to make with Simon's guinea fowl. I think a

rustic North Essex farmhouse needs a suitably rustic dish. I'm making pot

roasted guinea fowl on a bed of caramelised onions. You can see the

meat is darker than chicken. More like pheasant to me. This is a two

portion bird, this. A bit of oil in here, the pan nice and hot. What you

need to do first is put in the thigh pieces. You need to make sure it is

a really good colour. OK, I'm just going to quickly shred some onions.

I also have some shallots and I will blanched them off. Dead easy to

grow. They are really nice when they are roasted, I think. I'm going to

put the breasts in. Turn them over now. That is a nice colour, that's

OK. It's a question of getting a bit of colour. A little bit of

seasoning. It already smells wonderful. It has that nice,

pleasant smell of the skin roasting, which I think is lovely. Just a bit

of butter in there. We have some oil in there, but I want some flavour

with our onions. Let's take these out now. So, it's a one pot dish.

I'm going to save it in the same pot. I'm going to take these

blanched shallots. How long did you do that for? Five or six minutes.

Just to get a bit of colour. The trick for that is to be very

masculine, have lots of patience. We have a bit of colour there, that's

looking good, we can take those out now as well and put them on the

plate. Then what we need to do is cook our onions which we have sliced

up so they start to get a really nice colour on them. Because they

are really sweet. They are. I'm going to put a little more oil in.

And a knob of butter to help caramelised it and give it some

colour. Give that a good start. That forms the bed of what I have here. I

put the shallots in. Give it a stir and their is lots of flavour and

moisture coming from those as well. I'm going to take a bit of thigh

meat and a bit of breast meat. Make sure all the juices are back in

there. We have already said it is not important to lose juices, it is

flavour as well as keeping it moist. I have some tyre. -- some thyme. You

cut all the twig bits out. That is how you have to do it, really.

What we do now is take a bit of temperature out and add a bit of

moisture. It wouldn't be up proper dish without some wine. You can

always add a bit more. You want a juice to serve it with but not a

gravy or a source. You are not making a stew. Yes. Put the lid back

on. I think it's nice on here for ten minutes. Get your head over

here. Oh! Look at the moisture. It smells fantastic. Turn that off.

This is the kind of dish you could put on the table and everyone helps

themselves. A bit of chopped parsley, I like a bit of vivid

green. But we also want people to know it has thyme in it. This is

lovely and fresh, scatter a bit of that over the top. That little bit

of Perth humour. What do you think of that? It looks great. There is

only one person I am prepared to share it with. Thank you. No, Simon!

It is his guinea fowl. Have a look at that. It looks amazing. You can't

say anything else. I will put two portion is on here. It is one of

those things we chefs like to do, a bit of presentation. We will take

some of the shallots and onions. See that gravy, that little bit of

juice? Keeps it nice and moist. There you have it. Dig in, boys and

girls. Right, Simon. Thank you. It tastes great. I'm having another

mouthful. You should become a chef, Brian. One of these days I might do

that, if I have time. I would give it ten out of ten!

High praise indeed from the Duchess!

Right, it's time to answer a few of your foodie questions.

Each caller will also help us decide what Fran could be eating

Laura from Cambridge, what is your question? Hello Angel. I want to

know how to use black pudding? A quick scotch egg dish, boil the egg

is about five minutes. Peel them, blend your black pudding in a food

processor with some butter, wrap it round and beautiful. Really?

Beautiful. Would you like heaven or hell? Heaven. Thank you. Next,

Sheila from Hartlepool. I spend lots of time in Spain, my Spanish friends

love ox tail but I don't know how to cook it. Do you have a good recipe,

Nieves, please? What you need your butcher is to cut it up. Dust in

flower, in a separate pan we will make a stew. Carrots, leeks, onions,

flower, in a separate pan we will and I will give you one tip, I like

to put some route, like celery. Some wine and water, put the lid on and

leave it until it comes up to the boil, about one hour and a half, two

hours. Nice. Happy? Yes. Thank you. boil, about one hour and a half, two

Heaven or hell? Heaven. Thank you. boil, about one hour and a half, two

birthday last week. Happy birthday. I'm making chicken and ham hock pies

for my friends tonight. What can go with it? Mashed potato, with lots of

butter, so it soaks up all the juices. Perfect. Brilliant, thank

you. Sounds very good. Someone on Twitter says what is the difference

between mashed potato and puree question mark one is mashed and one

is puree. Mashed can be quite thick and puree is very smooth and thin.

Heaven or hell? I hate macro but I hate oysters even more, so heaven.

Thank you. -- hate macro. Are you ready for this? Have you been

practising? A little bit. Good, otherwise we would be here all day.

You have a pile of eggs and whole load of stuff nobody uses, so don't

bother with that, never load of stuff nobody uses, so don't

used cheese. Can we put the clocks on the screens the people at home?

Are you ready to go? Three, two, one, though. Galton, you have

everything to play for here. I do. Get in, Nieves, get it in. Look at

that. Galton, you are not giving me that! Shut up.

that. Galton, you are not giving me beautiful. Rubbish, beautiful. You

can't even move it round the plate. Good God, man, what's wrong with

you? I've been waiting for this moment. Nieves, very... Nieves, you

did pretty good, 2.644. That puts it down somewhere down there.

did pretty good, 2.644. That puts it four. Galton, that is shocking, I'm

not even going to taste it. 22 seconds. Oh, Chuck it. It's going in

the bin. Are you ready? # Why does it always rain on me

# Is it because I lied when I was 17 #.

We want to listen to this, the new single.

So will Fran get food heaven, mackerel with

Or food hell, oysters in a Japanese miso soup with smoked eel?

I'll get their votes whilst you watch a recipe from James Martin.

He's cooking in his kitchen at home and he's invited a local

fruit forager round, providing she brings some

If you're feeling a bit skint a brilliant way of saving yourself a

few pennies is to forage your food for free. The new Forest is right on

my doorstep. And for one award-winning local food producer it

is the perfect place to find some key ingredients. I make jam, jelly

and marmalade with fruit foraged from the countryside. I don't need

anything but the bearing gradients. Just fruit, sugar, a bit of love,

care and attention. The jams are unique in the sense I forage season

by season. Each berry ripens at different times and that gives it

fruit and in each jar a slightly different tastes. In the winter you

get what you are given from the trees and bushes. At this time of

year we would typically find rosehips, and if we are really

lucky, some crab apples. Jennifer has popped over to my place with a

selection of her jams. Oh good as I'm sure they are on their own, I

think I have just the recipe to make them sing. One of the things I love

with this, particularly the style of jams is a lovely from Japan tart.

That is what I'm going to show you. An arm and flavoured cake mixture

that works brilliantly when baked as a tart. This recipe will serve up to

a dozen people at less than ?1 ahead, making it one pudding we can

all stretch to. The only thing I've got down there in the garden is a

three. That sounds like a great

treat for later. I'll get this pastry underway

by mixing 250g flour and 125g of butter,

until we get the texture Now, I see you've got

an old-fashioned cookbook. I've got an old-fashioned cookbook,

it is my mum's cookbook. And that's greengage,

sloes, syrup, ginger, But back in, what, 1682,

the flavour of jams was not as sweet, I suppose,

it was more savoury. But there will be no savoury jams in

this recipe. Gradually it'll start to come

together in this pastry, is what we are sort

of familiar with, really. So this pastry has now

come together. But most importantly,

really, is you allow And I've got one I've just

allowed to rest, really. So I'm going to roll this out now

and line our little tin, I want to taste some of these jams,

because we need to figure With almonds and everything

else, you think? And you mentioned the strawberries,

I've got to try that. Why does it take 24

hours? Then leave it for 24

or 48 hours. People say, "Oh, it takes 20

minutes to cook jam." No, you need patience,

you need the slowness of it. You put it on the pan,

put on the gas, and it is slow and it is coming up

and you can feel it cooking. And it is insipid and it's

disgusting, and then... If there's anybody that's just tuned

into this, they'd think You can tell it was

a good season last year. But it is quite interesting that

you do it that sort of way, really. It just holds the flavour

of the strawberries. Is that your forte,

then, is that jam? I'm wondering whether I have

to up my game at this point. The recipe for the frangipane

is pretty simple. You start off with some

room temperature butter, 8oz of sugar, and beat

that really, really well And then slowly mix

in five medium eggs. And then fold in 8oz

of ground almonds, by hand. Doesn't want any

vodka in? Carefully fill the tart

with the mixture. And I like to decorate the top with,

what else, but a few almonds. It is important not to bake

this at too high a heat. 160 degrees centigrade for about 35

minutes will do the job. I'm going to make

a nice little custard My custard is deliciously rich,

so again, a little goes a long way. First, slowly bring to the boil

250mls of milk and 250mls of cream. To be prudent, we'll

add the vanilla pod Meanwhile, whisk four egg yolks with

110g of caster sugar. Pour

this mixture onto the egg yolks And then very quickly pour this

into our pan. Now you need to keep an eye on it,

because it starts to thicken. If you've got a fancy

thermometer, stick it in here. When the egg yolk start

to thicken our custard. But what I find better

is to actually use a whisk. Using a big bowl like this

allows your custard to cool quickly and won't turn it into

scrambled eggs. And then all we do now is we just

pour this through into our bowl. See, that will give your jam a run

for its money. It's nice custard, but you need

a jam tart to go with it. You've got to wait 25

minutes, haven't you? Serve some of this wonderful

little custard, of course. And then a decent sort

of slice of this. Now, because your strawberry jam

is so good, we'll serve it And if you can't be bothered

with the custard, then just serve it You should do this for

a living, you know that? Right, it's time to find out

whether Fran is facing food So Fran, here's your food heaven

mackerel which I'm going to cut into steaks and braise in soy

and mirin then serve with a soft potato and garlic puree

and a broccoli salad. Or you could be having food hell,

oysters served in a homemade miso soup with dashi,

ginger, garlic, chilli and lime. With prawns, noodles and even

smoked eel added to it. Baby vegetables. Get them away from

me. What do you think you have got? Probably hell. No, it is actually

heaven. Thank you. Probably hell. No, it is actually

going to make a little marinade with soy sauce. Some mirin. A bit of

sugar. Some macro. Did you not fancy an oyster. No, please. He had a big

night. It is probably the last thing you one. A little bit of lemon,

sugar, that is pretty much it. Let's move that year. Read going to cut

this into steaks. You guys OK? Yes. I'm doing the potatoes.

this into steaks. You guys OK? Yes. Delicious. Nieves is making the

this into steaks. You guys OK? Yes. chilli relish. I am just getting

this into steaks. Ideally you would want to marinade these ahead of

time, 20 minutes, just so the skin picks up the colour and the flavours

from the soy sauce. Be careful when you read this. There are lots of

bones in this. They are nice little nuggets of fish. You've got to

around them. We will pan fry them, very simple. I am loving your knife

work. I do? Yes. That is a sharp knife. You would not find a knife

that sharp my kitchen. I'm going to spin that over. We have a hot pan

going on. Garlic in with the match. It is also getting a little touch of

white wine vinegar, just to give it a kick. Where did you get that from?

It is a great thing. It is delicious if you have not tried it. The reason

we are doing all this fish today, it is in a large part on to

we are doing all this fish today, it McCartney, in a weird kind of way. I

feel like I have let him down. Why? Because you have gone with this?

Yes. I made a record when we were having time off, a solo thing. I

thought, which base player can I get in that will make dodgy really

jealous. I wrote to Paul McCartney. Dear Paul, I have got this song,

please would you play based on it. He wrote back and said, I love the

song. He played on it. That is amazing. It is an amazing baseline.

To say thank you to him, what you get Paul McCartney? He has probably

got a cupboard full of presents that he has not opened yet. Like the

Royal family. He's a big vegetarian, so I up meat. I could not give it up

completely. I have been eating fish. That is a big commitment. It is

cool. It is a very big thing to do. It is nice. It changed the way I

felt. When you get rid of red meat and chicken, I think. Does it make

you feel healthier? Just lighter. You live in Berlin. I have been

there once. It is the sausage capital of Europe. They have

thousands of different varieties of sausage. In Germany, it is the

national thing. Each state in Germany has their own sausage. You

move to the wrong country. What is the fishlike? It is OK. The big

thing is white asparagus. You have not learnt to cook that properly

yet. The peel it. They boil it. They have Black Forest ham and potatoes,

and then the melt butter and pour it over the lot. It is that underlying

bitterness. It is not bitter. It really is not. It is a big thing in

Germany. It is on every street corner. They have this lovely thing,

it is seasonal. You go to the supermarket. You may have what is in

season. IV into their food? And audio into their sausage. There is a

sausage museum. They are very added people. Did you know that? I have

not been to the sausage museum. Let's not go there. Are we talking

about the same sausage. Actual sausages. Right. Let's move sausages

and back to food. Let's talk about your album. That is why you're here.

I went on to your website and another lovely story as always when

you were playing at Abbey Road and Paul McCartney turned up with his

shopping. Is that right? He wanted to know what was going on? Yes, him

and his son. It was a nearby studio in Saint Johns Wood. It is a

brilliant studio. He just turned up. He had his Tesco bags or whatever.

He had gone with canvas bags. He turned up and sat over the mixing

desk. We were trying to record. It was quite distracting, having him. I

bet it was. What are you cooking here, lives? There is a great story

about Nina Simone, when she turned up in Soho with her old awful code

and shopping, and put it down next to the piano. She played. Have you

seen that documentary about how that is kicking about no? No, is it good.

It is amazing. She is a one-off. That smells great. Golden, it is

lovely to have you here. It has been an absolute pleasure, as always.

A little bit more macro. Be careful when you read this. There are lots

of little ones. When did you make that into mash? Is that my short

period? He goes that quickly, you hardly notice. I am like a potato

ninja. That is mashed. Like I said earlier. It is creamy.

You made that without a blender? We getting there. That is the broccoli,

fish, potato. Just broccoli. A little bit of the dressing. This has

got a little bit of kick in it. I'm going to dress that up. What is in

the dressing? Chilies, parsley, shallots, I cannot remember. All the

good stuff that you like, that is on your list. There you go, careful

with the bones. Let us know what you think. Obviously we need some more

wines. That is why we are here. Olly Smith has chosen this, it is from

chilli. It is from Majestic. ?6 99. I am having a ratatouille moment

again. Is that a good thing? It is a brilliant thing. It is so nice. Who

wants a glass of wine? Every one? Yes. Of course you do. What a

morning. Have one of those. Cheers. Thanks for that. That is all from us

today. A big thank you to my guess. -- guests. All the recipes from the

show or on our website. I have clearly loved being with you here

today. There is a whole collection of best baits for you to enjoy

tomorrow on BBC Two. See you soon, hopefully.