:00:00. > :00:27.Good morning, I'm Matt Tebbutt and this is Saturday Kitchen Live.
:00:28. > :00:32.There is some top-class cooking talent in the studio with me today.
:00:33. > :00:35.He's been a familiar face on Saturday kitchen over the years,
:00:36. > :00:38.but we haven't seen him for a little while as he has been busy
:00:39. > :00:41.opening his brand new restaurant, intriguiningly called The Ninth,
:00:42. > :00:45.She is making her debut with us this morning,
:00:46. > :00:53.having left the world of Gordon Ramsay she's now settled
:00:54. > :00:56.into the kitchens at the iconic Soho eatery Bob Bob Ricard,
:00:57. > :01:09.Jun, you are kicking off the cooking. What are you doing? Iberico
:01:10. > :01:14.pork pluma, an unusual cult of top and shoulder. I will grill it. It
:01:15. > :01:20.has been brained beforehand. It will be served with pureed piquillo
:01:21. > :01:33.peppers and chickpeas. Quite unusual? It is the Spanish word for
:01:34. > :01:38.further, pluma. I am doing roasted queen scallops with Apple, cucumber,
:01:39. > :01:47.fennel and an oyster dressing, some garlic flowers and some dill as
:01:48. > :01:49.well. They started to the main. -- a starter to.
:01:50. > :01:51.There's more great recipes in our archive today,
:01:52. > :01:54.with films from Rick Stein, Ken Hom, Brian Turner with Janet
:01:55. > :01:57.Now, our special guest today is one of my TV heroes!
:01:58. > :02:00.Millions of us enjoyed shows like Game For a Laugh,
:02:01. > :02:02.You Bet and, of course, Stars in Their Eyes!
:02:03. > :02:05.More recently it's acting that's become his passion and he's
:02:06. > :02:07.about to open in a brand new production of Pride
:02:08. > :02:16.and Prejudice at London's Open Air theatre.
:02:17. > :02:20.Regents Park open-air theatre. I have given it away.
:02:21. > :02:24.Welcome to Saturday Kitchen, Matthew Kelly!
:02:25. > :02:31.Regents Park open-air theatre, very exciting? It is. Do you know how
:02:32. > :02:36.thrilled I am to be on this show, that is even more exciting. You have
:02:37. > :02:41.no idea. Had I known that, I'd have got my words right. It is brilliant
:02:42. > :02:48.to be at this iconic table, it is a top show. Are you a big coup? No. I
:02:49. > :02:58.can cook, I enjoyed when I do it, but I would sit on the sofa with a
:02:59. > :03:02.can of beans and a spoon, watching Judge Judy! But I can cook. But I am
:03:03. > :03:08.often with people who love cooking. I am a very good sous chef. I have
:03:09. > :03:12.worked in kitchens. I used to be a dishwasher at the Piccadilly Hotel
:03:13. > :03:23.in Manchester. I used to do the late shift at. Your food heaven list is
:03:24. > :03:26.quite considerable? I love more or less anything, I will eat more or
:03:27. > :03:33.less anything, but my heaven is comfort food. Steak and kidney pie,
:03:34. > :03:37.mash, egg and chips, casserole stuff. My mum was fantastic,
:03:38. > :03:43.although she hated it, a fantastic cook. She made fabulous pastry.
:03:44. > :03:50.Anything like a casserole, steak and kidney. You never see kidney these
:03:51. > :03:55.days, I am a big Fofana. Vice what about food hell? Smoked food. Smoked
:03:56. > :04:03.cheese... I like smoked salmon, but don't cook with it, because it is
:04:04. > :04:09.gag! Don't mince your words! And I hate barbecues. Your feet away from
:04:10. > :04:13.thousands of pounds worth of really good kitchen equipment. It is always
:04:14. > :04:19.burned on the outside and raw on the inside. And that smoky stuff, apart
:04:20. > :04:30.from capers, they are good! Do you want me to go on? Not yet!
:04:31. > :04:40.For food heaven I will saute veal and kidneys and make the sauce from
:04:41. > :04:49.wasabi vinegar and veal stock, as well shoestring chips. Are good.
:04:50. > :04:54.That sounds really nice. Matthew could be having food hell, smoked
:04:55. > :05:01.trout. I will smoke the fish over jasmine tea, serve it with a salad
:05:02. > :05:05.of edamame beans, coriander, wasabi please and spelt. It is served with
:05:06. > :05:12.wasabi cream and pieces of smoked eel. Have you tried that before? Eel
:05:13. > :05:17.is very bony, I don't get it at all. That sounds nice, but I am not
:05:18. > :05:21.bothered, do you see what I mean? This is going from strength to
:05:22. > :05:23.strength! We will find out the results at the end of the show.
:05:24. > :05:26.If you'd like to ask any of us a question today then
:05:27. > :05:30.A few of you will be able to put a question to us,
:05:31. > :05:34.I'll be asking if you want Matthew to face either food
:05:35. > :05:39.You can also send us questions through social media using our
:05:40. > :05:42.Don't contact us though if you're watching us on catch-up as we're
:05:43. > :05:51.We have all gone to the park or something! Jun, are you ready to
:05:52. > :06:00.cook? I will turn this down, it is
:06:01. > :06:05.seriously warm! We have a lovely new stove but it is making a terrible
:06:06. > :06:09.noise. I am doing pork pluma, a beautiful cut from the top of the
:06:10. > :06:13.shoulder which has been brained, I will grill it and then serve it with
:06:14. > :06:20.a herb vinaigrette with oregano, fresh parsley, show lots, cumin,
:06:21. > :06:28.smoked paprika, and then I will make a piquillo pepper puree. It is the
:06:29. > :06:37.top of the shoulder. Iberico, very specialist? It is. Why do you go for
:06:38. > :06:43.it? Wait until you tasted. Beautiful. I have tried Iberico
:06:44. > :06:48.before. This is the sort of pork you can serve pink? You can serve all
:06:49. > :06:54.pork pink. I know lots of people are funny about it, it is perfectly safe
:06:55. > :06:59.to eat pork pink. This one, we will serve its likely pain, are you OK
:07:00. > :07:03.with that, Matthew? Is it OK? Obviously, if you're cooking it like
:07:04. > :07:09.that. I'll is associate Japanese cooking with very clean food. I love
:07:10. > :07:13.Japanese. In fact, I would say that if there was a choice between any
:07:14. > :07:19.restaurant in the town and there was a Japanese one, I would go to the
:07:20. > :07:24.Japanese. This one is not Japanese, this is Spanish! But I get that a
:07:25. > :07:29.lot, everyone thinks I could Japanese food, and my restaurant is
:07:30. > :07:34.Japanese, but it is French/ Mediterranean. French food is my
:07:35. > :07:38.favourite! Let's get it on the grill!
:07:39. > :07:47.On that subject, tellers about your new restaurant? It took three years,
:07:48. > :07:51.can you imagine, to find the site, do all the business plan. I opened
:07:52. > :07:56.it with a childhood friend. We have known each other since we were 14
:07:57. > :08:04.years old. It took two years to find this site. That is a long old time.
:08:05. > :08:12.It is. What did you do in the meantime? Writing the business plan
:08:13. > :08:17.and spending time looking at sites, it's pretty much takes a ball your
:08:18. > :08:22.time. That is very, very important. Even in busy towns like central
:08:23. > :08:28.London. You need to get the right site? We looked at over 100. It is
:08:29. > :08:32.weird, Warren Street the wrong way and you go from busy- busy to
:08:33. > :08:39.absolutely dead. So you have a good one? -- one Street the wrong way. It
:08:40. > :08:47.is Charlotte Street in ten, a beautiful neighbourhood. --
:08:48. > :08:53.Charlotte Street in town. I wanted to cook food that I would cook for
:08:54. > :08:58.friends and family. Super casual, not Mechelen, although I have done
:08:59. > :09:02.all my training in it, it is a very casual neighbourhood restaurant.
:09:03. > :09:09.Your background is high and fine dining, is this a move away from
:09:10. > :09:16.that? Yeah. It is the kind of food that I want to eat. If you ask a lot
:09:17. > :09:20.of head chefs, executive chefs, do they cook in their restaurant the
:09:21. > :09:25.kind of food that they want to eat on a daily basis, I would say most
:09:26. > :09:31.of them would say no. For once, when I have complete control over the
:09:32. > :09:38.look and feel of it, I want to cook food that I look at. I can really
:09:39. > :09:44.tap into it, that is the whole idea. Are you cooking for you, customers,
:09:45. > :09:51.critics? In what sort of order? Me first, then customers, then critics.
:09:52. > :09:56.Accolades and things like that come later. It is called The Ninth?
:09:57. > :10:00.Because it is the ninth restaurant that I have worked in, it is quite
:10:01. > :10:05.significant because it is the first one that I have owned. How long did
:10:06. > :10:12.it take you to come up with that name? I thought about it in the cab
:10:13. > :10:18.ride. Literally I spent about four months thinking about, what will I
:10:19. > :10:23.call it? You can spend hours and hours struggling to come up with a
:10:24. > :10:27.name, and then it was on the cab ride. I think I saw the number nine
:10:28. > :10:36.summer and I thought, hang on a second. -- saw a number nine sign.
:10:37. > :10:42.It is the ninth restaurant I have worked in, the ninth one that we
:10:43. > :10:46.made an offer on, out of 100. I have put some cooked chickpeas in the
:10:47. > :10:53.fryer, you are crisping blows up? They are a great snack. Chickpeas,
:10:54. > :10:58.deep-fried until they are super crispy, then we will dusted with
:10:59. > :11:03.smoked paprika comic cumin seeds and salt to garnish the Iberico poor. I
:11:04. > :11:09.forgot to mention that I have brained the aberrant cope or. It is
:11:10. > :11:17.water, 8% sold, 4% sugar and some thyme, it completely transforms the
:11:18. > :11:21.meat in terms of its flavour. Brining, preserving, it is very
:11:22. > :11:26.popular. What do you think it comes to the meat, especially when you are
:11:27. > :11:30.using such good quality meat? When you make brine, it is essentially
:11:31. > :11:35.water. For a litre of water, 80 grams of salt, 40 grams of sugar and
:11:36. > :11:40.whatever flavourings you want. You can put spices, star anise,
:11:41. > :11:45.coriander, depending on what you are brining. It flavours the meat and
:11:46. > :11:57.keeps it very, very juicy. So things that tend to dry out like pork,
:11:58. > :11:59.chicken and turkey, if you brine eight and cook it afterwards, it
:12:00. > :12:02.transforms the meter. It is something you can do very, very
:12:03. > :12:05.simply at home. It takes time when you brine it, but to boil up
:12:06. > :12:12.somewhat with salt, sugar and herbs is very simple. And it makes a huge
:12:13. > :12:18.difference. If you would like to put a question
:12:19. > :12:21.to us, then call this number -- 0330 123 1410. If you are watching on
:12:22. > :12:27.catch-up, please do not call, the lines are closed.
:12:28. > :12:38.Chickpeas, smoked paprika, a little bit of salt. So this little
:12:39. > :12:49.dressing, I have got the cueing, paprika, show lots, garlic, chilli,
:12:50. > :12:55.parsley. -- shallots, garlic. I have the piquillo peppers, shallots,
:12:56. > :13:03.garlic, sherry vinegar, then just blended. And you want distressing
:13:04. > :13:11.quite loose? Yes. That would go with all different kinds of meat,
:13:12. > :13:18.chicken, beef, whatever you want. There you go. I will wash my hands.
:13:19. > :13:23.How long are you looking to give this pork? You wanted nice and soft
:13:24. > :13:30.and pink in the middle? About seven or eight minutes, then I will rest
:13:31. > :13:31.it. The other way to tell how it is cooked, apart from touch, is a
:13:32. > :13:58.nettle skewer. -- a nettle skewer. When I touch it, it should feel
:13:59. > :14:10.warm. That is what I am looking for. The Keo peppers. -- piquillo
:14:11. > :14:26.peppers. Sorry, I have forgotten your oregano. Rested for a bit
:14:27. > :14:32.longer. This is a bit like a Romesco sauce? It is good, minus the
:14:33. > :14:38.oregano, give me a moment. Is this the sort of meat that you use, Anna
:14:39. > :14:43.Haugh I have never used that could lead before, it looks very
:14:44. > :14:49.interesting. You are all about luxury? A bit of travel, caviar,
:14:50. > :14:57.lobster, champagne. I love a bit of luxury, I do! This looks
:14:58. > :15:03.suspiciously like a barbecue to me! It is just grilled! Wait until you
:15:04. > :15:06.tasted. This is quite difficult to find in stores and butchers, so you
:15:07. > :15:09.can do exactly the same with the pork chop. Brian is, same dressing.
:15:10. > :15:23.Perfectly fine. I have got the piquillo peppers
:15:24. > :15:53.blended up. Just taste it. Tell me. That goes over the top. There are
:15:54. > :16:04.your chickpeas. A nice little snack. Yes. Remind us what that is. It is
:16:05. > :16:12.the roast pork pluma with grilled piquillo peppers and chickpeas.
:16:13. > :16:25.Beatable. Lovely colours. A suspicious looking barbecue. --
:16:26. > :16:34.beautiful. You go first. Do not fight. Does your menu evolve all the
:16:35. > :16:39.time? It always changes according to what products are in season. A few
:16:40. > :16:45.dishes are the favourites, then everything else changes. Do you do
:16:46. > :16:50.it on a whim of how you feel in the morning? No, products. At the moment
:16:51. > :16:59.there are beautiful peaches on the menu. It is a nice way to work. How
:17:00. > :17:04.is that? It is not that pink, but it is quite pink and it is very nice.
:17:05. > :17:13.How are you coping with the barbecue taste? I looked it up on the
:17:14. > :17:14.Internet and I got that is a funny name for a Japanese restaurant and
:17:15. > :17:22.that is as far as I went. Right, this delicious piece of pork
:17:23. > :17:24.needs an equally tasty wine. Olly Smith has been on the wine
:17:25. > :17:27.hunt for us this week. So let's see what he's found to go
:17:28. > :17:41.with Jun's pork. I have come to Royal Tunbridge Wells
:17:42. > :17:47.and before we head into the bustle of the high Street to pick out some
:17:48. > :18:10.top edibles, let's have a look at this enchanting splendour.
:18:11. > :18:19.With the outstanding Iberico pork you might be tempted by a classic
:18:20. > :18:26.Spanish red, such as this Rioja. It is a very and it is splendid, but
:18:27. > :18:30.across the border in Portugal they are making red wines that are
:18:31. > :18:32.similar in style and such good value that they might make your wallet
:18:33. > :18:52.thing. I am selecting this: It is a blend of local grape
:18:53. > :18:57.varieties and what they all give to the wine is a fragrant, spicy
:18:58. > :19:03.character. If you are a fan of Rioja and you will get along famously with
:19:04. > :19:07.this one. Along with the Iberico port it creates a delicious duet.
:19:08. > :19:20.That belongs on Bargain Hunt. It has a dark character and you have got
:19:21. > :19:25.the piquillo peppers which are intense and they need a wine with
:19:26. > :19:31.Real Betis. This one is perfect for the job. Finally you have got the
:19:32. > :19:35.herb vinaigrette and it is the gentle fragrance of this wine that
:19:36. > :19:45.works so splendidly alongside those delicious flavours. Here is to your
:19:46. > :19:53.outstanding Iberico port. Cheers. How is that? Pretty reasonable as
:19:54. > :20:01.well. Comment on Twitter saying should you leave the brine to cool?
:20:02. > :20:10.Definitely. You put the pork in and it takes two hours. And that is
:20:11. > :20:17.enough flavour? How are you coping? The wine goes really well with it, I
:20:18. > :20:22.am a big red wine found. Do you wish you had come on this show sooner? I
:20:23. > :20:29.would join the staff, I would do it for nothing. What are you doing?
:20:30. > :20:31.Roasted green Scots with cucumber and apple and fennel and an oyster
:20:32. > :20:35.If you'd like to ask any of us a question today then
:20:36. > :20:39.We need your calls by 11 O'clock, please.
:20:40. > :20:45.You can tweet us by using the has tag Saturday Kitchen.
:20:46. > :21:18.He's in Turkey and about to tuck into a traditional breakfast.
:21:19. > :21:41.The meeting place of two continents - Europe and Asia.
:21:42. > :21:44.Well, I thought it'd be nice to share a breakfast with you,
:21:45. > :21:46.because I find, actually, Turkish breakfast is so interesting.
:21:47. > :21:49.It's almost like you're in a sort of parallel world,
:21:50. > :21:50.because there's nothing about a Turkish breakfast
:21:51. > :21:53.We know about Indian breakfast, we know about Chinese,
:21:54. > :21:55.I even know about Japanese, but that's another story.
:21:56. > :22:02.Well, first of all, we've got two types of olives here -
:22:03. > :22:04.black olives with oregano, green olives, new season's
:22:05. > :22:07.But now, small, glazed kumquats in syrup.
:22:08. > :22:11.And here, this is interesting, this is rose petal jam.
:22:12. > :22:13.Tulum, which is a lovely local goat's cheese.
:22:14. > :22:15.We have a curd cheese, which is just the basic
:22:16. > :22:21.Over here, two dishes have just turned up.
:22:22. > :22:24.This is fried aubergines and peppers with tomato and yogurt and garlic.
:22:25. > :22:26.Over here, we've got spinach, onion and cheese pie.
:22:27. > :22:28.And lastly, the Cetin speciality, which is the name
:22:29. > :22:30.of the restaurant - scrambled egg, cheese and local
:22:31. > :22:33.sausage and a little bit of fried parsley on top.
:22:34. > :22:35.Where do I begin?
:22:36. > :22:54.They're busy chopping up these baked aubergines,
:22:55. > :22:59.They suggested I stay on to try it, but I'm so full I can hardly walk!
:23:00. > :23:01.Anyway, the dish was called "sultan's delight", one of the best
:23:02. > :23:06.The perfect meal to cook back on my island kitchen in Symi where,
:23:07. > :23:09.from the balcony, I can see the coast of Turkey in the distance.
:23:10. > :23:16.I've just put a couple of aubergines in the oven and they're
:23:17. > :23:19.going to cook for about 25, 30 minutes and I'm going to make
:23:20. > :23:21.a puree with those, which is utterly sublime.
:23:22. > :23:24.And I'm just chopping the vegetables to go into the lamb stew.
:23:25. > :23:26.Hunkar begendi means "sultan's delight" and I wouldn't mind
:23:27. > :23:29.guessing that it's more of a delight than the sultan's concubines.
:23:30. > :23:36.What I really like about it is it's a very, very spicy lamb stew.
:23:37. > :23:39.I would have thought it's probably as close to an Indian curry
:23:40. > :23:45.There's none of the Indian spices, of course.
:23:46. > :23:49.And I love the combination of this lamb, spicy lamb stew,
:23:50. > :24:02.'I wonder, was there much delight in being a sultan?
:24:03. > :24:06.'He could have anything he wanted, 'order the most fabulous food
:24:07. > :24:12.'Life and death was a click of a finger.
:24:13. > :24:17.'He was surrounded by an army of yes men 'and a harem of beautiful women.
:24:18. > :24:23.'It's a bit like being in the Rolling Stones!' So I'm
:24:24. > :24:37.really, really trying to brown the meat here,
:24:38. > :24:40.because I think people often eat with their eye and a good stew has
:24:41. > :24:45.And the first way of getting that is to make sure
:24:46. > :24:48.'Now for some garlic, 'say about four cloves,
:24:49. > :24:50.roughly chopped, 'and an onion, a red onion.
:24:51. > :24:53.'From what I've been told, they really believe
:24:54. > :24:55.in 'the health-giving properties of onions and garlic.' Now,
:24:56. > :24:58.this is one of my favourite ingredients in the store cupboard.
:24:59. > :25:02.It's red pepper paste, but it's chilli pepper
:25:03. > :25:11.It just gives such a lovely red heat to any stew.
:25:12. > :25:14.So now I've got some sundried tomato paste, which is called salcha.
:25:15. > :25:19.Slightly more interesting than ordinary tomato puree.
:25:20. > :25:24.And now I'm just adding those chopped up green
:25:25. > :25:47.But I like a good, well-seasoned dish.
:25:48. > :25:57.I don't know where the influence of the eye and the influence
:25:58. > :26:00.of the nose meet, but somewhere in the middle you get
:26:01. > :26:03.this idea of something absolutely exquisite.
:26:04. > :26:11.Just leave that to stew away now for about three quarters of an hour.
:26:12. > :26:16.First of all, some butter in a hot saucepan.
:26:17. > :26:19.And now, almost equivalent amount of flour.
:26:20. > :26:26.And now some milk and just stir that until it starts to thicken.
:26:27. > :26:30.This works really well with the aubergine in this puree.
:26:31. > :26:33.It just gives it a lovely creaminess and actually lightens
:26:34. > :26:55.Possibly a fork and a spoon would help.
:26:56. > :26:58.Now I'm just going to mash that with a potato masher.
:26:59. > :27:01.But I've noticed in Turkey quite often that they just puree the whole
:27:02. > :27:04.thing, so you just get this sort of off-white puree.
:27:05. > :27:06.But I like a bit of the texture in there.
:27:07. > :27:09.And I keep quoting the Herrick poem, "A sweet disorder in the dress
:27:10. > :27:18.I like my food to be a bit rugged.
:27:19. > :27:30.And finally - and very important, this -
:27:31. > :27:52.'Now, if you like curries and spicy stews like tagines,
:27:53. > :28:01.'Hunkar begendi or, more correctly, 'hooncar beyendi.
:28:02. > :28:12.'Remember this when next in Turkey 'or indeed Tottenham!' I've been
:28:13. > :28:17.Aubergines are one of those ingredients that some people
:28:18. > :28:29.I know you find them plan. The other day I had an aubergine pate and it
:28:30. > :28:40.was very nice. This is basically a recipe I got
:28:41. > :28:46.from my travels in Italy, they use aubergines as well and it is
:28:47. > :28:51.beautiful. So you make a little aubergine boat and get most of the
:28:52. > :28:53.aubergine out and you stuff it with sausage. It is like a vehicle for
:28:54. > :29:04.sausage. So you take the middle bit of the
:29:05. > :29:11.aubergine out? You put it back in? Do you want me to do anything? I
:29:12. > :29:20.would like you to chat and keep the show going. I like watching people
:29:21. > :29:29.cook. I grew up watching you on Game For A Laugh. You are older than you
:29:30. > :29:35.look! It was brilliant and it was an unmissable TV. But first and
:29:36. > :29:42.foremost you are serious actor. I am classically trained. You were part
:29:43. > :29:48.of the Royal Shakespeare Company? Yes, I had a brilliant time there,
:29:49. > :29:52.it was fantastic. And you have won an Olivier award? Yes, I have. That
:29:53. > :30:02.is what Wikipedia is for. Presumably the acting came first,
:30:03. > :30:07.then presenting followed. What is your first love? I don't really
:30:08. > :30:13.mind, so long as I am the centre of attention! I like work, I like the
:30:14. > :30:19.company of actors, TV people, crew, people together. I like companies.
:30:20. > :30:24.Team events is what I like. Because we are all part of it, you know? Are
:30:25. > :30:33.you having trouble? Thank you for pointing that out! In here, I have
:30:34. > :30:39.some onion, some salary and a little bit of fennel. The sausages going
:30:40. > :30:45.on. I am going to brown eight of slightly and smash it up. This is a
:30:46. > :30:50.proper peasant dish. Later I will add some capers... What are you
:30:51. > :30:57.saying?! Back to your early acting days. When I was a pleasant?! You
:30:58. > :31:02.got into acting, your father told you you should pursue a career that
:31:03. > :31:07.you wanted? He did. My older brother got into films, he is in Hollywood.
:31:08. > :31:15.My younger brother is a drama teacher. It is extraordinary, that,
:31:16. > :31:20.isn't it? And I do love acting, actually. In fact, I prefer acting
:31:21. > :31:25.to presenting. I like doing other people's words, because they are
:31:26. > :31:30.cleverer than I am. When you got into TV, was it difficult to get
:31:31. > :31:34.back into acting? Is there snobbery between the acting world and the
:31:35. > :31:38.presenting world? Not any more, you can do anything. And I am cheap and
:31:39. > :31:49.available, so I get a lot of work! Yeah. Can I talk about my next show?
:31:50. > :31:54.Of course. That is why you are here. Oh, yeah, that is right! Regents
:31:55. > :32:00.Park, I don't know why we do shows out of doors in this country... Yes.
:32:01. > :32:08.It is Pride and Prejudice? Yes, the production has been done before in
:32:09. > :32:12.2013. That was the 200th anniversary of the publishing of the book Pride
:32:13. > :32:17.and Prejudice, which I think is very funny. I hadn't read it, you know?
:32:18. > :32:21.It is about this man and his wife and their five daughters, they are
:32:22. > :32:27.trying to marry them off, but it is a satire and it is really very
:32:28. > :32:32.funny. You play Mr Bennett? Yes, the father of all these daughters, they
:32:33. > :32:38.are all a bit foolish. Mr Bennett is quite sarcastic, a bit laid-back,
:32:39. > :32:43.lazy, laid-back to the point of horizontal. He is a nice one, the
:32:44. > :32:52.mother is pushy? And actress called Felicity Montagu is playing Mrs
:32:53. > :32:57.Bennett. You will know her from Alan Partridge, she plays his long
:32:58. > :33:03.suffering assistant, Lynn. She has funny Bones, very funny. I did a
:33:04. > :33:14.series with her in the 80s at TVS. It was called Kelly's Eye. I have
:33:15. > :33:20.heard of it, but I don't remember it. It was terrible, it died, very
:33:21. > :33:25.sadly but quite rightly. These big shows you use to do, the big
:33:26. > :33:29.Saturday night once, they pulled in millions? There were only three
:33:30. > :33:34.channels then, so you could, there was nothing else to watch. But it
:33:35. > :33:40.still must have been flattering, as a struggling actor to then have the
:33:41. > :33:47.ear of all these millions of people? It was great. I would not go back to
:33:48. > :33:53.it. But I had a wonderful time when I was doing it. I never gave up the
:33:54. > :33:57.acting. So when I stops doing the presenting and came back to the
:33:58. > :34:03.acting properly people went, oh, I didn't know you could do that? It
:34:04. > :34:06.was like practising in private. I caught you on something recently, it
:34:07. > :34:12.was quite a dark role. I can't member what it was. On television,
:34:13. > :34:21.when I played a serial killer? It was a very, very dark role. It was
:34:22. > :34:25.really good. Thank you. I am glad I came an hour! But after seeing you
:34:26. > :34:30.as a child, hosting these big entertainment shows, to suddenly be
:34:31. > :34:34.a dark, serious actor, it is a big departure. For the public, but not
:34:35. > :34:39.for me. When you are doing theatre you are seen by 1000 people a night
:34:40. > :34:44.if the show is selling well. In television, in those days, it could
:34:45. > :34:54.be 20 million in half and our. And the difference is just phenomenal.
:34:55. > :34:59.-- in half an hour. So you might be seen by 20,000 people in a few weeks
:35:00. > :35:03.in the theatre. There is no snobbery between the acting world and the
:35:04. > :35:08.presenting? They'd used to be, and they used to be a snobbery between
:35:09. > :35:16.the BBC and ITV, but there is not any more. Work is work, we all like
:35:17. > :35:24.to work and we all to work. Theatre is fantastic, really. It is full on.
:35:25. > :35:28.What about acting in the open air? Like you said earlier, in this
:35:29. > :35:33.country, we don't get the weather. We all want barbecues, we all want
:35:34. > :35:36.pizza ovens etc, but we don't get the weather to do it, especially
:35:37. > :35:41.acting outdoors for a couple of hours. That is funny, because I have
:35:42. > :35:45.a thing about barbecues... You should tell us about this
:35:46. > :35:51.exploration all the kitchen equipment just yards away, juggling
:35:52. > :35:57.food, smoking, then it rains, the robber flies and all that business.
:35:58. > :36:03.I do is in Australia, my daughter lives in Australia so I quite like
:36:04. > :36:08.that. I am quite the same about open-air theatre. When I played the
:36:09. > :36:13.Globe Theatre, can you imagine standing watching three hours of
:36:14. > :36:17.Shakespeare? Would you? I hate standing anyway. Sitting down as one
:36:18. > :36:22.of my favourite things. When it was a really, really hot day, people
:36:23. > :36:28.would be fainting all over. What if it is raining? Do you worry about
:36:29. > :36:32.that when you are acting, or do you look at the crowd? The crowds can
:36:33. > :36:37.put brollies up, you carry on. I have seen things that Regents Park
:36:38. > :36:42.when it is pouring down, and the actors are just great, they just
:36:43. > :36:46.plough on. I tell you, it is only doing three weeks in the open air,
:36:47. > :36:50.then going on tour. And it is touring until the end of February
:36:51. > :36:54.next year, which will be the 200th anniversary of the death of Jane
:36:55. > :36:57.Austen, who wrote a Pride and Prejudice.
:36:58. > :37:01.She did die. LAUGHTER
:37:02. > :37:08.Can I pull you back to the recipe for one second? In here we have got
:37:09. > :37:12.the sausage, fennel, onion, garlic, pine nuts and currants for
:37:13. > :37:18.sweetness. Delicious, don't leave them out. Some dried oregano. I have
:37:19. > :37:26.packed that into the aubergine, it even, water to steam, a little bit
:37:27. > :37:32.of oil. Is that a bain-marie? No. Just to steam. Kind of... Is it?
:37:33. > :37:37.Bain-marie, usually they sit in it. Leave it for 40 minutes. Until it is
:37:38. > :37:42.nice and soft. This is a very short show. It is all right, we have some
:37:43. > :37:52.behind us! This is just some sun-dried tomato, some oil and some
:37:53. > :37:58.fresh oregano over the top. Do you love cooking? I do. Cooking and
:37:59. > :38:05.chatting on live telly is another ball game, I would say. What are you
:38:06. > :38:10.putting in? A little bit of vinegar. Cider vinegar? White wine vinegar.
:38:11. > :38:17.You mix that. You wanted to be a sous chef. I am ultimately go
:38:18. > :38:25.myself. It has to be vinegar on chips, not male. -- I am a one for
:38:26. > :38:34.mulled vinegar myself. It has to be vinegar on chips, not mayonnaise.
:38:35. > :38:43.Wow! That sounded genuine. But you are an actor! I am using the method!
:38:44. > :38:47.There you go. That was quick. Stuffed aubergine, a little bit of
:38:48. > :38:51.oregano, little bit of sun-dried tomato. Try the sausage, it is
:38:52. > :38:52.delicious, let me know what you think.
:38:53. > :38:55.So, what will I be making for Matthew at the end of the show?
:38:56. > :38:58.It could be food heaven, steak and kidney.
:38:59. > :39:02.I'll saute both the steak and the kidneys in a little butter
:39:03. > :39:05.then serve them with spinach and a rich veal stock sauce
:39:06. > :39:07.as well as a big pile of shoestring fries!
:39:08. > :39:10.Or it could be food hell, smoked trout.
:39:11. > :39:13.I'll smoke the fish over jasmine tea and serve it with a salad
:39:14. > :39:15.of edamame beans, peas, coriander and spelt.
:39:16. > :39:17.It's served with wasabi cream and pieces of smoked eel.
:39:18. > :39:20.As usual, it's down to the guests in the studio and a few
:39:21. > :39:26.You can see the result at the end of the show.
:39:27. > :39:37.How is it? Really nice. Really fantastic. Bland or not? It is
:39:38. > :39:40.really tasty. I can't taste the aubergine. There you go! Excellent!
:39:41. > :39:42.Now let's go exploring China with Ken Hom and Ching-He Huang.
:39:43. > :39:46.Ching has left Ken in the hotel bar this week and has headed off
:39:47. > :39:48.to a nearly deserted mountain village for a cookery lesson
:39:49. > :40:06.from a very strict teacher called Mrs Han!
:40:07. > :40:08.Being as Western as I am Chinese, it's pretty challenging
:40:09. > :40:10.cooking authentic food for people in their homes,
:40:11. > :40:12.especially in some of the most traditional places
:40:13. > :40:16.I want to see what people are eating, what are they farming?
:40:17. > :40:19.Just see what ordinary life is, if there's such a thing as ordinary
:40:20. > :40:26.life in China any more because it's so developed.
:40:27. > :40:28.In the last 20 years, over 100 million people have
:40:29. > :40:31.left their villages to find work in the mega-cities springing
:40:32. > :40:37.It is strange, isn't it, because you've got deserted
:40:38. > :40:51.I'm travelling two hours out of Beijing.
:40:52. > :41:06.90 kilometres to the west is Chuandixia.
:41:07. > :41:07.Chuandixia is a 400-year-old village.
:41:08. > :41:09.It used to be a thriving farming community.
:41:10. > :41:22.whose family have lived here for generations.
:41:23. > :41:24.I thought it was just three generations, but he
:41:25. > :41:35.These are like B that offer a taste of rural peasant life
:41:36. > :41:40.They're popular with the new, urban middle classes
:41:41. > :41:45.who want to escape the city and experience a China of the past.
:41:46. > :41:51.It's a courtyard home and it all belongs to his family.
:41:52. > :41:56.I feel like I really have stepped back in time.
:41:57. > :42:14.Central to the home-stay experience is the home-cooked meal
:42:15. > :42:22.I'm hoping to learn some traditional country recipes from Mrs Han.
:42:23. > :42:25.She's going to teach me how to make cornmeal pancakes.
:42:26. > :42:37.Cornmeal pancakes are the equivalent of their daily bread.
:42:38. > :42:40.When I don't understand something, because my Chinese isn't great,
:42:41. > :42:53.I'm actually quite scared to cook in her kitchen.
:42:54. > :43:03.She said, "Don't be in such a hurry."
:43:04. > :43:05.Mrs Han seems a little nervous of strangers in her kitchen
:43:06. > :43:08.but I persuade her to let me share the woking, under
:43:09. > :43:21.We're making a stir-fry of pork and wild mushrooms.
:43:22. > :43:24.You've got vegetable oil, Sichuan flour pepper,
:43:25. > :43:31.you've got some ginger and you explode it in the wok.
:43:32. > :43:36.We call it Bal Shang, explode fragrance.
:43:37. > :43:42.In the summer, they pick mushrooms from the mountains and freeze them
:43:43. > :43:49.for winter months when fresh food is scarce.
:43:50. > :43:54.She said don't worry about the look of it, it's really good.
:43:55. > :43:59.A good substitute would be oyster or chestnut mushrooms.
:44:00. > :44:02.Then she's added a little bit of dark soy sauce for colour,
:44:03. > :44:10.She's also put in a little bit of garlic, and a bit more spring
:44:11. > :44:33.Mrs Han's an expert in making a little go a long way.
:44:34. > :44:39.She's using the leaves of a pepper plant to make a kind of tempura.
:44:40. > :44:48.She's put it in egg and wheat flour and she's deep frying it.
:44:49. > :44:53.This would work equally well with spinach or kale.
:44:54. > :45:04.Before we eat, Mr Han prepares my sleeping
:45:05. > :45:09.It's basically a wood fire under your bed and the heat
:45:10. > :45:25.It works like an electric blanket but old school style.
:45:26. > :45:32.Mrs Han made with that delicious mushroom.
:45:33. > :45:50.Whilst the homestay gives the Hans a small income of around ?4,000
:45:51. > :45:52.a year, above all they seem proud to share their traditional way
:45:53. > :46:23.And Ken re-joins Ching next week for more of their adventures in China!
:46:24. > :46:27.Still to come this morning: James Martin is at home cooking lamb!
:46:28. > :46:29.He's cooking a whole shoulder studded with garlic and herbs along
:46:30. > :46:38.There's been some poor efforts recently so I'm going to be much
:46:39. > :46:44.stricter with the Saturday Kitchen omelettes while I'm in charge!
:46:45. > :46:50.So Jun and Anna you'd better not EGG-nore or BREAK any rules today
:46:51. > :46:54.or you WHISK hearing more of my wonderful music choices
:46:55. > :47:04.And will Matthew be facing food heaven, steak and kidney
:47:05. > :47:09.Or food hell, jasmine tea smoked trout with a spelt salad.
:47:10. > :47:14.You can see what he gets at the end of the show
:47:15. > :47:27.What are you doing? Roasted green scholars with cucumber, fennel and
:47:28. > :47:32.apple and addressing. I will start with the pickled shallot. I put in
:47:33. > :47:38.some beetroot which adds a gorgeous colour and some more depth in the
:47:39. > :47:45.flavour. So you are not using the beetroot? It is just for the colour.
:47:46. > :47:56.Just the colour. You are looking for earthy flavours. Exactly, an extra
:47:57. > :48:00.bit of depth. The pickle is just vinegar, water and sugar, so the
:48:01. > :48:06.idea of the beetroot gives it more flavour. Do not forget a pinch of
:48:07. > :48:14.salt. You are new, tell us about yourself, where are you from? I am
:48:15. > :48:21.from Dublin. When did you start training? 15 years ago in Dublin and
:48:22. > :48:25.it was a fantastic experience. I originally started off in pastry
:48:26. > :48:31.which I did not want to be on. It took me a few years to convince the
:48:32. > :48:36.chef to take me off the pastry. That was Shane Osborn who took me off the
:48:37. > :48:43.pastry and I never went back. I loved the pressure and the surprises
:48:44. > :48:53.that happen. Is that your style of food? That strong root of Michelin
:48:54. > :48:57.cooking? I am a big fan of flavour. Whatever away kit comes out, whether
:48:58. > :49:08.it is fine dining or casual food, I don't mind, I just love the
:49:09. > :49:15.attention to flavour. You are in the glamorous restaurant which has a
:49:16. > :49:21.champagne button. Yes, that is right. Is that you are over? That is
:49:22. > :49:27.why I took the job, I have a champagne button in the kitchen,
:49:28. > :49:32.that is how I survived. If you have not opened an oyster before, be
:49:33. > :49:39.careful. Use a tea towel and cover your little poor because all it
:49:40. > :49:46.takes is for this little bad boy to go into your hand. You would go the
:49:47. > :49:50.knife in there and there is a muscle or along the top that you want to
:49:51. > :49:54.cut and that releases the shell. If you have not done it before, get
:49:55. > :50:02.your fishmonger to do it, they will not mind. We have oysters and
:50:03. > :50:10.squalor. Tell us about the scholar 's, white queen scallops? In general
:50:11. > :50:13.I love scholar, my mother and father have always had seafood in the
:50:14. > :50:19.house, old times, especially scholar 's. They are not afraid of
:50:20. > :50:22.sprinkling scholars on their cereal! My granny had a shop in Dublin city
:50:23. > :50:45.and they grew up by the sea. These are particularly nice
:50:46. > :50:50.scallops, they are really nice. I am putting in a squeeze of lemon juice,
:50:51. > :50:56.two oysters and a pinch of salt and a little bit of water. Do not go to
:50:57. > :51:01.crazy on the water, but it is quite nice to loosen it up so it addresses
:51:02. > :51:10.all the vegetables. And a bit of olive oil. You do not need too much
:51:11. > :51:16.olive oil. And then you blend. Is it an extravagant thing to do to an
:51:17. > :51:23.oyster? If you have not had an oyster before, I believe this is a
:51:24. > :51:29.really good way to start to get used to the flavour because it is sweet,
:51:30. > :51:35.it has some mineral, it is not as fishy and scary as some people
:51:36. > :51:40.think. Also it goes quite far, so they are not that expensive. Two
:51:41. > :51:52.oysters is enough dressing for the salad. I absolutely love oysters,
:51:53. > :52:00.this looks very Japanese to me. It might make it onto the menu. He is
:52:01. > :52:05.brilliant. When you are going to cook a piece of fish, it is all
:52:06. > :52:10.about temperature control. If I put these scallops in a pan that is
:52:11. > :52:15.cold, it is game over. They will stick to the pan and they will be
:52:16. > :52:22.overcooked. There are natural sugars in the scallops that will make them
:52:23. > :52:33.sweet and caramelised. A lovely hot smoking pan. Are you watching dad?
:52:34. > :52:38.Give my little paws awash. We are almost ready to dress it. It is an
:52:39. > :52:44.assembly of lovely, fresh ingredients. Yes, it is good as a
:52:45. > :52:50.starter. If you wanted it to be main course you could add a grain in with
:52:51. > :52:59.it as well. I might need a pinch of salt. Check that for me, please.
:53:00. > :53:05.What is that? I am expecting you to go, this is ground-breaking, can I
:53:06. > :53:13.steal this recipe? No, you cannot. The cheek of him! You can see that I
:53:14. > :53:18.have barely cooked them for a few seconds. That is what you want to
:53:19. > :53:24.do, keep them a bit rare on the inside. Let's go with the grated
:53:25. > :53:31.apple. Where have you hidden it? You are a bit of a whirlwind in the
:53:32. > :53:37.kitchen. You have no idea. A nice spoon of the dressing all around and
:53:38. > :53:46.we are going to lay it up. I love layering with flavours and the extra
:53:47. > :53:51.bit of depth. You can be an apprentice in my kitchen! I can see
:53:52. > :53:56.you have got salt on this. They are so pretty and nice and it gives a
:53:57. > :54:05.bit of drama to the dish as you are looking for a bit of texture. And
:54:06. > :54:10.something else. Luxury. OK, so let's get the scallops on. The whole idea
:54:11. > :54:15.is that every spoon you have nearly has a bit of each flavour. The
:54:16. > :54:21.dressing is in the bottom with the apple, the Granny Smith, which has
:54:22. > :54:25.some acidity in it. And then a peppery radish goes well with this.
:54:26. > :54:31.And then a secret weapon which might not be so easy to find. Champagne?
:54:32. > :54:37.This would go amazing with champagne, that has inspired me.
:54:38. > :54:43.These are in garlic flowers which are light and subtle and it gives an
:54:44. > :54:50.extra savoury feeling to the dish. And then dill goes very well with
:54:51. > :55:00.oyster and scallops and apples and cucumber and it marries all the
:55:01. > :55:07.ingredients together. And don't forget I have forgotten something.
:55:08. > :55:13.These are my pickled shallot. The colour gets more beautiful overtime
:55:14. > :55:20.as it absorbs the flavour. It looks gorgeous. What is it? Caramelised
:55:21. > :55:29.queen scallops with apples and oyster dressing. Right, let's go and
:55:30. > :55:43.see what Matthew thinks. Is this your kind of food? I am on a
:55:44. > :55:47.diet at the moment. I have got body dysmorphia because I think I look
:55:48. > :55:55.fabulous and it turns out I don't. This is kind of diet food in a way.
:55:56. > :56:00.It is very light and there is some live on in there and that is the
:56:01. > :56:11.only sin. I love the way that you keep the Coral on the scallops.
:56:12. > :56:18.what Ollie has chosen to go with these gorgeous scallops.
:56:19. > :56:26.With this outstanding salad you want a white wine that echoes all of that
:56:27. > :56:30.breezy freshness and one wine could be this one. However, where
:56:31. > :56:33.shellfish is concern there is one wine that hits the bull's-eye time
:56:34. > :56:44.after time without breaking the bank.
:56:45. > :56:53.This comes from the south of France. The vineyards are planted on marine
:56:54. > :56:57.limestone and phase out to the oyster beds themselves. It goes
:56:58. > :57:04.beautifully with local shellfish. It is a flashing blend, cutting between
:57:05. > :57:09.the sea and the land. That will put the wind in your sails. The oyster
:57:10. > :57:14.sauce has a sharply defined freshness, thanks to the seafood and
:57:15. > :57:19.the lemon juice and vinegar. It is the lemony character of this wine
:57:20. > :57:23.that goes so beautifully with it. Then there are the pickled shallot
:57:24. > :57:29.'s and crunchy salad that you need a wine that is so gleaming and this
:57:30. > :57:34.one is a dazzling. Finally, the scallops require a richness of
:57:35. > :57:40.texture and this wine has a gloriously glossy finish. Here is to
:57:41. > :57:47.your outstanding oyster salad. Cheers!
:57:48. > :57:52.This is delicious. It goes so well with the dish. I want to drink lots
:57:53. > :57:58.of this after the show. What do you think? It is all great. I am not big
:57:59. > :58:05.on white wine, but this goes well with it. It is this the and light.
:58:06. > :58:10.It is perfect. The flavours are great, but you have got the textures
:58:11. > :58:14.as well. This has got a slight taste of apple which goes with it. Do you
:58:15. > :58:16.want to come back? Absolutely. Now let's get a taste
:58:17. > :58:20.of Britain from Brian Turner They're in Henley on Thames
:58:21. > :58:24.today and Brian has his Today, the town's world famous
:58:25. > :58:57.Regatta has become one of the highlights of both the summer
:58:58. > :58:59.sporting calendar, when champion rowers are in training
:59:00. > :59:18.they need 6,000 calories a day. So what are you going
:59:19. > :59:20.to come up with? That little girl does not
:59:21. > :59:22.need 6,000 calories! Anyway, what I'm going to cook
:59:23. > :59:25.is this, actually equally world-famous, Aylesbury duck,
:59:26. > :59:28.with a five spice marinade on top, And please, whoever you are,
:59:29. > :59:38.you included, don't I've got the fire on here,
:59:39. > :59:44.let me put that on. So, it's such a big duck, is this,
:59:45. > :59:49.and the legs don't cook If you slow cook them, they're
:59:50. > :59:57.fantastic and in lots of duck fat, So just cut around the fat,
:59:58. > :59:59.break the backbone and then with a swift chop with
:00:00. > :00:02.a knife, there it is. Keep that, it makes great stock,
:00:03. > :00:04.lots of fat in there. Don't throw anything
:00:05. > :00:09.away, we use everything. OK, right, see how we go
:00:10. > :00:11.in here now, look. That's not a problem right
:00:12. > :00:20.now, it'll look good. So what I'm going to do now,
:00:21. > :00:23.very carefully, is just prick all the skin so that we get
:00:24. > :00:26.some of that fat out. And what I decided to do
:00:27. > :00:28.to make it different, So you brush it well here,
:00:29. > :00:34.and we'll brush it halfway And what we don't want
:00:35. > :00:39.the thing to do is to taste of Chinese five spice,
:00:40. > :00:41.we want there to be And now I'm going to take my turnips
:00:42. > :00:47.and I'm going to throw them They'll cook in the duck fat,
:00:48. > :00:52.you're quite right. So you're going to cook this
:00:53. > :01:06.at around 200, 210 degrees and it'll probably take about 15,
:01:07. > :01:07.20 minutes to cook. As high as you can and,
:01:08. > :01:12.and when you cook it in a conventional oven,
:01:13. > :01:14.210, 220 and you want Right, so they've been cooking
:01:15. > :01:19.for about 15, 20 minutes, I'm also going to serve
:01:20. > :01:21.olives as well as turnips. OK, that's coming on nicely,
:01:22. > :01:24.it's looking good. Never mind "Yuck, I don't
:01:25. > :01:28.like olives," as people will say, but they actually are lovely
:01:29. > :01:31.for the flavour of the sauce. We'll give it one more brushing
:01:32. > :01:33.and glazing there. It'll cook probably
:01:34. > :01:35.for another five, ten minutes. Right, so, I'm going to serve a bit
:01:36. > :01:44.of green salad with this. So we're going to make
:01:45. > :01:47.a bit of dressing. We've got mustard,
:01:48. > :01:49.grain mustard, some Salt and pepper, that'll make
:01:50. > :01:56.a lovely dressing, will that. Do you know, it's at moments
:01:57. > :01:59.like this when I realise Right, so, I'm going
:02:00. > :02:03.to take this out. So I'm going to take, now,
:02:04. > :02:14.the ducks out, and let them sit Take the olives
:02:15. > :02:20.and the turnips out. Just put them to one side
:02:21. > :02:24.for a little minute. And then into this here, I'm
:02:25. > :02:31.going to put some chopped shallots. Take it off the heat
:02:32. > :02:47.so it doesn't flare up. So I'm going to reduce that down
:02:48. > :02:53.there with a bit of stock. I want to take my little gem
:02:54. > :02:55.lettuces and my watercress, This cooking outside
:02:56. > :03:05.lark is all right. It's a bit difficult,
:03:06. > :03:07.but actually suddenly I'm starting to feel this
:03:08. > :03:10.is going to work, is this. And it really has to do,
:03:11. > :03:12.otherwise I'm in big trouble, cos some of those lads and lasses
:03:13. > :03:15.look...they're smiling now! They're smiling now,
:03:16. > :03:18.but I think they'll turn if they don't get
:03:19. > :03:21.anything decent to eat. So that's coming up to the boil now,
:03:22. > :03:25.we want that to reduce. So we've got a mountain of salad
:03:26. > :03:32.here, fresh, green salad there. I'm just going to put those into
:03:33. > :03:37.the dressing. Right, have a quick look
:03:38. > :03:49.at the sauce here. I'm going to put just a wee bit more
:03:50. > :03:54.chicken stock in there. So I'm going to put now my olives
:03:55. > :04:02.and turnips, which have actually So we're going to taste
:04:03. > :04:06.the seasoning now cos olives, as you know,
:04:07. > :04:10.are a little bit salty. I bet you've never
:04:11. > :04:13.tasted anything like I'm going to put a bit
:04:14. > :04:26.of butter in there. I thought you were using
:04:27. > :04:39.them as decoration. That bit of butter gives
:04:40. > :04:46.it that lovely shine. The stuff you didn't
:04:47. > :04:53.drink, we've used. And then, I'm going to take
:04:54. > :04:56.the breast off now. Down the bone, through the side
:04:57. > :05:00.here and then just... so I don't want this too pink,
:05:01. > :05:03.but on the other hand, And I think it's really
:05:04. > :05:11.nice if we cut this now, You've got Richard's wonderful roast
:05:12. > :05:29.Aylesbury duck with a five spice marinade on top,
:05:30. > :05:33.and a green salad. Ladies and gentlemen,
:05:34. > :05:36.there you have it. Right, it's time to answer
:05:37. > :05:46.a few of your foodie questions. Each caller will also help us decide
:05:47. > :06:00.what Matthew will eat It is Debbie from Oxford, what is
:06:01. > :06:09.your question? I have got a glut of broad beans and I've frozen a load
:06:10. > :06:16.and I have used them for salad, anything else I can do with them?
:06:17. > :06:22.They make a lovely dip. If you have a kitchen processor, you can put it
:06:23. > :06:26.in, you can put some Parmesan, that would be delicious, or feta. If you
:06:27. > :06:31.don't have the processor, chop your little heart out or use a masher. A
:06:32. > :06:37.bit of olive oil and lemon juice. That sounds nice. Having a barbecue
:06:38. > :06:42.this afternoon. You should invite Matthew, he loves the barbecue! Do
:06:43. > :06:52.you want him to have heaven or hell? Heaven. OK. I will come to your
:06:53. > :06:56.barbecue extra measure my Matthew, you have some tweets?
:06:57. > :07:08.Scott Green grass says... I like your glasses. Please could you give
:07:09. > :07:15.me your best squid recipes? What do the Japanese do with that?! Soy
:07:16. > :07:21.sauce, wasabi, all you need! You can freeze it. You clean it, freeze it,
:07:22. > :07:29.then you do fine slices, olive oil, lemon juice with basil, delicious.
:07:30. > :07:33.Another tweets? Derek, is there anything else you can make with
:07:34. > :07:39.Irish way to putting other than breakfast? I don't know where he is
:07:40. > :07:45.from. White pudding is made with pork, it is a good replacement in a
:07:46. > :07:48.stuffing for Christmas Day, or for Sunday roast, stuffing with
:07:49. > :07:54.breadcrumbs, a little bit of onion and raisins would be delicious.
:07:55. > :08:00.Let's get back to the phones, Linda from Lancashire? Good morning. I
:08:01. > :08:03.have just been to Majorca and I brought back some per Kante chorizo,
:08:04. > :08:13.and I want to know if there is anything I can do with it? I was in
:08:14. > :08:19.Majorca last week. Did you meet? Possibly, it is a small island! You
:08:20. > :08:26.can slice it really thin if it is cured, put it on top of Pollock, cod
:08:27. > :08:30.or hake and bake it. If it is the softer variety, take off the skin,
:08:31. > :08:35.mash the inside with butter, stuff a chicken and roasted in the oven. I
:08:36. > :08:43.am happy with that. I saw you in Majorca and I had a lovely evening,
:08:44. > :08:52.thank you! This is not true! You should tell others about this!
:08:53. > :09:02.Heaven or hell, Linda? Hell. We were like a new, Linda!
:09:03. > :09:06.A caller now from West Yorkshire. My mum hates muscles, do you know how I
:09:07. > :09:17.can cook them so she would like them? I am nine. Are you a big cook?
:09:18. > :09:23.Yes. I want to know a way that I can cook mussels so my mum might like
:09:24. > :09:28.them. I will take that. You need to bring another flavour into it to
:09:29. > :09:32.introduce the mussels to your money. Maybe pick a vegetable that she
:09:33. > :09:37.likes, like peas, and make a pea soup. You need to open the shelves
:09:38. > :09:43.and a warm pan, let them pop open, you pick of the flash and then some
:09:44. > :09:49.frozen peas from the supermarket would be fine, put it into a blender
:09:50. > :09:54.with Jews and mussels, puree aids and it will give a delicious secret
:09:55. > :10:02.flavour, I am sure your mum about won't... Sneak them in, maybe have a
:10:03. > :10:10.couple on top. She is not allergic? No. There you go, so slip them under
:10:11. > :10:14.the carpet, as it were! Food heaven or food hell? Heaven. Thank you.
:10:15. > :10:28.Ready? On that time. -- Muller 's time. Can I have my
:10:29. > :10:38.photo changed, it is such an old photo. Check that out. Three eggs,
:10:39. > :10:42.you can use any of this. Season it. The clock is on screen, that is just
:10:43. > :11:07.for the viewers at home. Are you ready? Go. The pressure!
:11:08. > :11:17.MUSIC PLAYS GONG. Whenever you are ready. GONG. I will
:11:18. > :11:26.make you eat that all now! It is not your show yet! Can we turn these
:11:27. > :11:36.off, it is baking? Ladies first? Yes, please. Some truffle,
:11:37. > :11:46.lobster... It is kind of grave. Nice, though. Output salt in it, as
:11:47. > :11:54.you requested. Oh, look at that. LAUGHTER
:11:55. > :12:03.Does taste ever come into this? Taste comes into this, it is a food
:12:04. > :12:10.show! Anna, do you think you did well? I think I made a beautifully
:12:11. > :12:18.caramelised grey omelette. You did, and in 24.86 seconds. We will sort
:12:19. > :12:24.that out later, we will not get busy. Jun, that was rubbish. It is
:12:25. > :12:29.not going in. Do you want to know your time? 16.76 seconds, and it
:12:30. > :12:33.would have gone up there, but it is not. It was rubbish.
:12:34. > :12:40.It is not seasoned. I have been listening to music like this all
:12:41. > :12:43.week in Italy... # Angelina...
:12:44. > :12:46.So will Matthew get food heaven, steak and kidney
:12:47. > :12:49.Or food hell, tea smoked trout with a spelt salad?
:12:50. > :12:54.We'll work out the result whilst you get a recipe from James Martin.
:12:55. > :13:08.'For a boy who grew up on a farm, I can really appreciate having 'such
:13:09. > :13:10.great, fresh produce right on my doorstep.
:13:11. > :13:13.'On the farm, one meal was a treat above all others...
:13:14. > :13:18.But not just any roast, it's my weeping roast lamb
:13:19. > :13:22.with boulangere potatoes and my gran's mint sauce.
:13:23. > :13:24.I'm going to do this a weeping-style lamb.
:13:25. > :13:26.It's a fantastic way of cooking lamb, when you're doing
:13:27. > :13:32.What you do for this is make incisions all over the lamb.
:13:33. > :13:44.This is good old Welsh lamb which is from about 100 miles
:13:45. > :13:47.You want decent slivers of garlic and then you grab a nice little bit
:13:48. > :13:52.It is actually a classic way of roasting a joint
:13:53. > :13:56.But the garlic infuses throughout, that's why you want to stick
:13:57. > :13:58.it inside that cavity, get it right down deep.
:13:59. > :14:04.As it cooks it basically infuses and almost dissolves to nothing really.
:14:05. > :14:07.A little drizzle of oil will just help in the cooking process,
:14:08. > :14:10.first of all, and a good sprinkling of salt over the top.
:14:11. > :14:13.We're just going to leave that to one side because the actual
:14:14. > :14:15.potato dish takes the same amount of time as it takes
:14:16. > :14:19.I'm going to do a real classic for this, it's boulangere potatoes,
:14:20. > :14:34.that famous potato dish that originates from France.
:14:35. > :14:36.Stick a layer of onions in, a layer of potatoes.
:14:37. > :14:40.Every time you do it, a bit of salt, a bit of black pepper...
:14:41. > :14:48.Continue to build up the potato and onion layers.
:14:49. > :14:51.Once you've finished your layers, 'pour chicken stock half way up
:14:52. > :14:54.the dish 'and top it with, what else, but a little butter.'
:14:55. > :14:56.Now I've set the oven to about 400 degrees Fahrenheit,
:14:57. > :14:59.that's 200 degrees Centigrade so quite a hot oven because we're
:15:00. > :15:02.going to cook the potatoes in the bottom shelf.
:15:03. > :15:08.What you need to do is get a cooling rack, turn it the other way up,
:15:09. > :15:10.because it's easier to take out of the oven,
:15:11. > :15:16...and place that on the cooling rack.
:15:17. > :15:24.What's going to happen is the juices from the lamb will drip down
:15:25. > :15:29.That's why you need to put this right over the top of the potatoes,
:15:30. > :15:32.otherwise you're going to set the fire alarms off in your house.
:15:33. > :15:35.You sit that meat on there, close the oven door and leave it
:15:36. > :15:48.To serve with the lamb, I'm making a rich, red wine gravy.
:15:49. > :16:01.And then you use some good quality stock, chicken stock
:16:02. > :16:05.or really with lamb, beef stock is really good.
:16:06. > :16:16.You bring it to the boil and reduce it down by about three quarters.
:16:17. > :16:22.'While the red wine gravy reduces, 'I can get on chopping the mint
:16:23. > :16:35.Next add a pinch of caster sugar and salt and, once it's dissolved,
:16:36. > :16:50.Now all you have to do is throw in your chopped mint and mix.
:16:51. > :16:54.'By now the lamb should be done and so should the potatoes.
:16:55. > :16:59.'While they rest, turn your attention back 'to the red wine
:17:00. > :17:01.gravy.' Now I'm just going to finish off this sauce.
:17:02. > :17:04.The sauce has been reducing down nicely.
:17:05. > :17:13.That's really nice but one thing it does need is a little bit of butter.
:17:14. > :17:19.This is called Monteux beurre, it's to finish a sauce.
:17:20. > :17:22.This makes the difference between a sauce that you cook
:17:23. > :17:25.at home and one that you'll find when you go and eat out.
:17:26. > :17:30.You can still create it at home by adding this little bit of butter.
:17:31. > :17:34.The secret is the texture needs to be right and you get that
:17:35. > :17:41.What you end up is this lovely, rich sauce.
:17:42. > :17:45.Which you can see there almost looks see-through, really.
:17:46. > :17:51.So often you don't need to season it at all.
:17:52. > :17:55.All that's left to do is assemble this onto the plate.
:17:56. > :18:16.Right, it's time to find out whether Matthew is facing food
:18:17. > :18:23.Your heaven is this steak and kidney which I'll serve with a rich
:18:24. > :18:25.reduction sauce made with veal jus and balsamic vinegar.
:18:26. > :18:27.It's served with shoestring fries and spinach.
:18:28. > :18:30.Or you could be having food hell, trout which I'll smoke using jasmine
:18:31. > :18:34.to go with a salad of edamame beans, spelt, coriander as well a little
:18:35. > :18:43.But I will eat it if it is there. What do you think you have got? I
:18:44. > :18:50.think people would prefer that, but that would be interesting to cook.
:18:51. > :18:52.It could be either. A bit of sitting on the fence. They have actually
:18:53. > :18:56.gone for heaven. You went to hell. I love smoked eel.
:18:57. > :19:16.Do you want to come back? I need some shoestring potatoes. I
:19:17. > :19:25.need some sauteed spinach. Let's get on with it. Steak and kidney, veal
:19:26. > :19:34.kidney and veal Philip. Are you a fan of this? I do, I love all food
:19:35. > :19:39.to be honest. People say what is your favourite thing? My favourite
:19:40. > :19:50.thing is always what I am eating. Everything I eat I think, I did not
:19:51. > :19:58.know I wanted that. You are a joyful person, that is what she wants,
:19:59. > :20:03.somebody who enjoys food. I am not a cook myself, but I am very often
:20:04. > :20:11.with feeders. As an actor do you spend a lot of time in restaurants?
:20:12. > :20:15.Being quite grand. No, I do not spend a lot of time in restaurants.
:20:16. > :20:21.I do not like staying in hotels either. I like staying in big. With
:20:22. > :20:27.pride and prejudice there is a company of 16 and it starts in
:20:28. > :20:33.Bromley and Norwich and Cambridge and it will go to Birmingham. It
:20:34. > :20:39.will go the place. When you are on the road, and you have favourite
:20:40. > :20:47.places because the audiences are very different? That is true. In
:20:48. > :20:51.Norwich the theatre has a fantastic restaurants and theatres often do. I
:20:52. > :20:56.like the whole theatre experience of going to the theatre and having a
:20:57. > :21:05.meal and drink. It is a great socialising place. But did you know
:21:06. > :21:13.that with every ?1 that is put into the theatre produces between ?4 50
:21:14. > :21:20.and ?7 for the local economy? No way. That is a true fact. I like
:21:21. > :21:26.that. The arts are something that people should be contributing to. I
:21:27. > :21:32.am going to seal this off and season it nicely and it will go into the
:21:33. > :21:41.oven for about five minutes. It is quite high, 425. You want a soft
:21:42. > :21:48.give to the meat and so it is nice and pink in the middle. Do you like
:21:49. > :21:55.pink meat? Yes, I like pink meat. Look, do you see what I have done?
:21:56. > :22:00.It is important that you have a huge pan like this. I have taken the fat
:22:01. > :22:07.out of the middle because it is tough and chewy. Where has my
:22:08. > :22:17.seasoning on? It is over there. Sabotage. That is childhood,
:22:18. > :22:28.kidneys. It used to be really cheap. And liver was really cheap. And
:22:29. > :22:37.doesn't like it. I love liver. We do a pathway that goes with the wind,
:22:38. > :22:48.so we do. I am going to saute this in a bit of butter. When it is
:22:49. > :22:54.foaming we will add the kidneys. One minute on one side and then turn
:22:55. > :22:59.them over. When you are on the road, is it quite hard work? It is long
:23:00. > :23:08.hours and it is quite tiring, but it isn't even real work. Do you not see
:23:09. > :23:15.it as work? It is because you enjoy it, you are doing something that
:23:16. > :23:22.does not feel like a job. Like in your job. No, it does feel like a
:23:23. > :23:26.job. You are backstage and there is the front of house and the audience
:23:27. > :23:35.never knows what is going on backstage. There is no panic in my
:23:36. > :23:39.place, smooth sailing. Does it make a difference the character you are
:23:40. > :23:45.playing? Your character is quite jovial. I can imagine you as Mr
:23:46. > :23:52.Bennett, I think you would be fantastic. If you are playing a
:23:53. > :24:05.serial killer over and over again. Again you really sued that. Does
:24:06. > :24:15.that get to you? It is only pretend. -- you really sued that. I did play
:24:16. > :24:22.an evil character in waiting for Godot, and they said I brought it
:24:23. > :24:27.home with me. But I like playing evil people. When I played a serial
:24:28. > :24:35.killer I have never laughed so much in my life. I was working with a
:24:36. > :24:40.colleague and we were not allowed to sit together. I am very
:24:41. > :24:45.professional. Some people are very badly behaved. I am looking forward
:24:46. > :24:50.to pride and prejudice because I like big companies and I like the
:24:51. > :25:01.company of actors. I always swear I would not go on the road again, but
:25:02. > :25:08.I do it every year. You miss it? Well, I have a sofa and it gets very
:25:09. > :25:14.resentful. But right in the middle of the tour I will be doing
:25:15. > :25:20.pantomime in Wimbledon. What is it about pantomime and actors? A lot of
:25:21. > :25:26.serious actors do it. It is very specifically English. It is a craft
:25:27. > :25:31.that you have to learn. In Wimbledon they have big American-style. When I
:25:32. > :25:40.was there last, Linda Gray from Dallas came to do it. She had never
:25:41. > :25:45.seen pantomime before and did not know what the hell was going on. She
:25:46. > :25:52.was the sweetest woman. The whole pantomime was based around Dallas.
:25:53. > :26:00.Who are you playing? I am playing Sarah Teather cook funny enough. I
:26:01. > :26:05.normally play sisters with my son, but he is going to Richmond and I am
:26:06. > :26:16.going to Wimbledon. Your son is an actor. Was it a difficult thing to
:26:17. > :26:23.encourage him to get into? It was in the way. He does very well, he does
:26:24. > :26:29.a lot of theatre work. But when he was having a hard time I knew I
:26:30. > :26:33.should say to him, it is too difficult, it is too hard, give it
:26:34. > :26:37.up and get a proper job and every time I came to say that what came
:26:38. > :26:44.out was, you are marvellous, you must never give it up. Really? I
:26:45. > :26:49.think everybody should get an Equity card at birth. Playing in the
:26:50. > :26:56.dressing up box is the best thing ever, aside from cooking, obviously.
:26:57. > :27:07.Or eating actually. It is actors and free food. I love free food. It is
:27:08. > :27:13.just weird. The last show I did, I have just done Richard play on
:27:14. > :27:21.Broadway and I had to eat a free cheese sandwich halfway through. You
:27:22. > :27:31.have no idea. Lovely. It is very close to steak and kidney pie. Are
:27:32. > :27:37.those chips? No. The real Philip is out and we need to let that rest for
:27:38. > :27:42.about 5-10 minutes, but we have got 30 seconds. There is a bit of thyme,
:27:43. > :27:50.garlic and butter and some Madeira wine which gives it an nice delays.
:27:51. > :28:01.Let's get it on a plate. And spinach. You like that? I am a big
:28:02. > :28:09.fan of spinach. Anna, do me a favour and start slicing it. We need some
:28:10. > :28:19.wine. Ollie has chosen els chaparral and old vine Garnacha. ?7 99 from
:28:20. > :28:33.Majestic. How is it going? Are we nearly there? Let's put it on. A
:28:34. > :28:38.little bit of sauce. Tried that. I will open the wine. OK, Matthew,
:28:39. > :28:47.tucked in, you have to literally five seconds. Use your hands, man.
:28:48. > :28:48.It is nice already just looking at it.
:28:49. > :28:51.Well, that's all from us today on Saturday Kitchen Live.
:28:52. > :28:53.Thank you Jun Tanaka, Anna Haugh and Matthew Kelly.
:28:54. > :28:55.Cheers to Olly Smith for the great wine choices!
:28:56. > :28:59.All the recipes from the show are on our website.