:00:00. > :00:12.Yes it's Hallowe'en and we've got a frighteningly good
:00:13. > :00:37.I'm joined by two chefs from opposite sides of the country today.
:00:38. > :00:40.First the man behind the award winning Welsh restaurant,
:00:41. > :00:46.And next to him is the Michelin starred man from Morston Hall.
:00:47. > :00:48.It's Norfolk's finest, Galton Blackiston.
:00:49. > :00:58.So Stephen, what are you making for us today?
:00:59. > :01:04.I am making a Hallowe'en pumpkin dish.
:01:05. > :01:10.What are you doing with it? A classic Italian dish. It is ravioli
:01:11. > :01:16.pumpkin, without the pasta. But the same components.
:01:17. > :01:23.A classic dish with a classic tomato sauce.
:01:24. > :01:30.Yes, a great combination. And gal tonne, what is it for you?
:01:31. > :01:38.It is partridge. It is partridge, pastry, and you will love it.
:01:39. > :01:43.There is carrot? Carrot puree, wild mushrooms, cabbage. It is OK.
:01:44. > :01:47.So two great seasonal dishes to look forward to from our chefs and we've
:01:48. > :01:50.also got classic servings from Rick Stein, The Hairy Bikers, Mary Berry
:01:51. > :01:54.Our special guest today has helped create some of the most popular
:01:55. > :01:57.British comedy films of the last 10 years including,
:01:58. > :01:59.Shaun of the Dead, Hot Fuzz and most recently The World's End.
:02:00. > :02:02.But he's now using his immense writing talents in a different way,
:02:03. > :02:05.to write his autobiography and he's here to tell us all about it.
:02:06. > :02:08.Welcome back to Saturday Kitchen, Nick Frost.
:02:09. > :02:15.Great to see you back again, Nick. Thank you for having me.
:02:16. > :02:20.I know you are a foodie fan, how do you like the sound of the dishes?
:02:21. > :02:26.Yes! Now, your autobiography, tell us about it. You wanted to put pen
:02:27. > :02:31.to paper in a different way. Yes. Not just about the famous people you
:02:32. > :02:40.met along the way? Yes. I found that boring when I have read All Blacks
:02:41. > :02:43.by rich people, who get off a private jet and complain as they
:02:44. > :02:52.have not walked in their ?1,000 shoes. I wanted to story up to the
:02:53. > :02:58.point where I was 29, 30-year-old. It is a funny story? Yes, it is
:02:59. > :03:01.funny. It does get bleak in the book but it is never not funny.
:03:02. > :03:08.That is what life is. Absolutely.
:03:09. > :03:13.At the end of the show it is either food heaven or hell. It is up to the
:03:14. > :03:19.studio guests and some of the callers to decide what you eat at
:03:20. > :03:26.the end of the show. So food heaven, what would it be? I yearn for lamb.
:03:27. > :03:32.A slow roast. Anything covered in foil and forgotten for ten hours.
:03:33. > :03:42.That is more or less what we have got. What about the dreaded food
:03:43. > :03:47.hell? Truffle. I have an uncle, he is Italian, he brought over the
:03:48. > :03:52.truffle. He kept it in a jar in rice. He opened the lid. It was like
:03:53. > :03:59.a bomb going off in my mind. I have never wanted to eat it.
:04:00. > :04:06.The difference between white and black truffles is about ?2,500.
:04:07. > :04:11.For food heaven I'm got a great curry in mind using one
:04:12. > :04:13.of my favourite cuts of lamb, the shoulder.
:04:14. > :04:17.The lamb is roasted for 3-4 hours then added to a sauce made from
:04:18. > :04:19.chilli, garlic, ginger, onions, coriander, fenugreek, mustard seeds
:04:20. > :04:22.It's served with home-made chapattis and coriander rice.
:04:23. > :04:26.Or Nick could be having food hell, truffle and I'm looking to Italy
:04:27. > :04:28.for my inspiration for this one and making truffle
:04:29. > :04:31.The tortellini are filled with chicken, cream and truffles.
:04:32. > :04:34.They're gently poached and served with a classic chive
:04:35. > :04:39.sauce with plenty of freshly grated truffle over the top!
:04:40. > :04:42.But you'll have to wait until the end of the show to find
:04:43. > :04:46.If you'd like the chance to ask either of our chefs a question
:04:47. > :05:11.Remember if I get to speak to you, I'll be asking you if you want Nick
:05:12. > :05:15.Right, let's cook and first up is the London born
:05:16. > :05:24.Great to have you back on. Thank you, chef.
:05:25. > :05:31.What are you doing? We are going to roast the pumpkin. It has really
:05:32. > :05:35.interesting flavours with mustard fruits, sage, lemon, amaretti
:05:36. > :05:39.biscuits and tomato sauce, served on cabbage.
:05:40. > :05:46.Traditionally this is done with pasta? Yes it is a ravioli. So you
:05:47. > :05:56.cook the pumpkin and puree it and mix in the flavours with the pumpkin
:05:57. > :06:03.puree and make it into raviolis. But I thought it would be, for a lower
:06:04. > :06:08.carb dish, to do it like that. It is a nice dish. It makes a great
:06:09. > :06:14.garnish to put next to a piece of grilled meat or grilled fish. So
:06:15. > :06:24.toss that into oil. Then it goes into a hot oven.
:06:25. > :06:30.So I am cooking the cavo nero? Yes, it is a type of cabbage. It grows in
:06:31. > :06:37.Britain. You are growing it, James? Yes.
:06:38. > :06:44.I think it is part of the brassica family! Really?! It is good. It has
:06:45. > :06:46.lots of iron. It needs to be cooked really well.
:06:47. > :06:54.You are cooking that with the skin on? Yes, cooking it with the skin
:06:55. > :06:59.on. It is easier to peel once the pumpkin has been cooked. You don't
:07:00. > :07:05.get the jagged edge where you have been cutting it off with the knife.
:07:06. > :07:08.So this pumpkin has been cooked. I will skin this. And these are the
:07:09. > :07:13.mustard fruits that I have been telling you about.
:07:14. > :07:19.Explain them, they look like candy fruit? They are. But with mustard
:07:20. > :07:27.essence in with the fruits to glace them. So they are sweet but also
:07:28. > :07:32.with a bit of heat and savoury. That with the biscuits, again, it has the
:07:33. > :07:36.texture, the crunch, the sage. But importantly, it has the sweet and
:07:37. > :07:41.the cheese. It reminds me, when I first had this dish. It was in
:07:42. > :07:46.Italy, gosh, 15 years ago. You can buy them at this time of
:07:47. > :07:52.year? They make great gifts. They are fantastic. They look like the
:07:53. > :07:57.candy fruit but with a twist. They are.
:07:58. > :08:02.So, I have the cabbage, a little oil, sweated off with onions and
:08:03. > :08:07.garlic. Thrown in the chilli, put the lid on, you cook that slowly?
:08:08. > :08:11.About 25 minutes for half an hour. It does not benefit from being
:08:12. > :08:16.undercooked. Now we are on with the next bit.
:08:17. > :08:21.Now, Nick has a book out but you have a book out. This is the way to
:08:22. > :08:27.do a book. You phone up your mates and get them to write bits. But it
:08:28. > :08:35.is a great title. The book is called: Inspired By. It
:08:36. > :08:40.is basically about what inspires me. It is not really a recipe cook but
:08:41. > :08:47.inspiration. That is the third of the book. And then it is my story,
:08:48. > :08:50.so my autobiography, almost, with some of the stories of where I have
:08:51. > :08:56.work and the interesting people I have met. And the third is from
:08:57. > :09:00.contributions like yourself, who kindly answered the question: What
:09:01. > :09:07.inspires you? Some of the responses were incredible.
:09:08. > :09:14.It is not all about, inspiration does not always come from cooking,
:09:15. > :09:20.even if you are a cook. Did they all get a cut of your advance?!
:09:21. > :09:26.Unfortunately, Nick, as we self-publish, no! I was talking to
:09:27. > :09:30.James earlier about print runs. We have printed 1,500 copies. That make
:09:31. > :09:42.it is exclusive. What is your print run? A lot more
:09:43. > :09:46.than that! So the fruits go on top of the pumpkin like so. It is not
:09:47. > :09:51.that sweet. That looks delicious.
:09:52. > :09:54.A decent Delhi will have them or get them online.
:09:55. > :10:01.I think that the supermarkets are selling them. So we have deep-fried
:10:02. > :10:05.sage to go with these. Then a little tomato sauce to warm
:10:06. > :10:11.up. You can buy a good quality tomato
:10:12. > :10:19.sauce. I make it, it takes five hours, it is made with chilli, olive
:10:20. > :10:24.oil, garlic cloves and tomato pulp. This is from a recipe in Italy? It
:10:25. > :10:31.is a book that I came across. A friend of mine had them. It is from
:10:32. > :10:35.a restaurant in Brooklyn in New York, an Italian restaurant.
:10:36. > :10:39.With the cheese, this is important. It is going to melt. It is popped
:10:40. > :10:45.back in the oven. For a couple of minutes? Just two
:10:46. > :10:49.minutes to melt the cheese. Afterwards the sage and the biscuits
:10:50. > :10:53.go back on top. Then the cabbage...
:10:54. > :10:56.Remember if you'd like to put a question to either of our chefs
:10:57. > :11:01.Calls are charged at your standard network rate.
:11:02. > :11:09.Right, you have the sauce. Explain what is in it for the sauce. Do you
:11:10. > :11:17.use the skin for the tomatoes or not? Everything, we don't make it
:11:18. > :11:25.from tomato that is fresh, we buy the big tins, with the tomato pulpo.
:11:26. > :11:31.As opposed to passata. So that is chopped whole tomatoes. You can make
:11:32. > :11:37.it with fresh but you would need a lot of tomatoes.
:11:38. > :11:44.You cook it until it splits out? It takes about four to five hours. You
:11:45. > :11:50.need olive oil, garlic, chilli flakes and then add the tomatoes,
:11:51. > :11:55.for four to five hours it breaks down, it gives it an intense sauce.
:11:56. > :12:00.That goes with the cabbage. But not so much of it.
:12:01. > :12:06.In the book, it is like a life story for you. But your career, it is
:12:07. > :12:14.fascinating. As a foodie, you are one of the chef's chefs, do you
:12:15. > :12:22.think? Well... ! He is, absolutely! The brigade, the harvest, the heat,
:12:23. > :12:30.the Marco time. It is rock and roll. Absolutely.
:12:31. > :12:35.With young people, Hal Jones, Jason Atherton, Marsh Sergeant, and I this
:12:36. > :12:41.the pleasure, so did they, I assume, of working in the same environment.
:12:42. > :12:45.The enthusiasm was infectious it rubbed off each other, it proved
:12:46. > :12:50.popular in the terms of the food that we did and the success of it.
:12:51. > :12:54.So that is it cooked with the cheese.
:12:55. > :13:00.So with pasta, you would make the filling out of what? The pumpkin
:13:01. > :13:05.puree with the cheese grated into it, the biscuits and a bit of bread
:13:06. > :13:10.to dry it out. Crush the biscuits up, you don't want them too chunky
:13:11. > :13:14.it is all in there. You would not know this is in there from the
:13:15. > :13:19.flavour but doing this way you get to feel it as well as taste it.
:13:20. > :13:29.This could be a smaller version with a grilled pork chop on the side.
:13:30. > :13:37.Why do you cook it with the peel on? I think it is easier to peel it off.
:13:38. > :13:42.It is a nicer way of doing it. Otherwise you get a jagged edge, it
:13:43. > :13:56.looked contrived. A little olive oil to finish it off.
:13:57. > :14:08.Give us the name of the dish? It is tort eleveny without the pasta,
:14:09. > :14:15.zucca, that means without. -- Tortellini.
:14:16. > :14:22.That looks great. Mmm, that is good.
:14:23. > :14:28.It is great with the mustard fruits. That tomato is amazing.
:14:29. > :14:32.It is Tchaikovsky a cheese and a marmalade sandwich! The mustard
:14:33. > :14:48.fruits are key to this. Happy with that? Amazing.
:14:49. > :15:01., I have come to punk and weak. This file is near Weybridge. Before I
:15:02. > :15:26.head off into town to find fantastic wines, it is time for some fun.
:15:27. > :15:32.Stephen's recipe is a great way to use all your pumpkin this Halloween.
:15:33. > :15:37.It tastes delicious but also different, so this is no time for
:15:38. > :15:44.boring wines. I was with my mother-in-law when I was trying to
:15:45. > :15:54.find a wine for this dish. -- wine. For once, we were in perfect
:15:55. > :15:58.agreement. This works well, but one wine just shone, and that was the
:15:59. > :16:03.delightful, the gorgeous, the funky Passimento Bianco. You can see
:16:04. > :16:09.straightaway that this wine is going to be different. That is very true.
:16:10. > :16:17.It is made from partially dried grapes. It gives the wine I really
:16:18. > :16:26.succulent and heart-warming feel. It has a real richness. That is because
:16:27. > :16:30.of the roast pumpkin and mustard fruits and Amaretto biscuits at the
:16:31. > :16:35.sweetness to the recipe. It is important to match that otherwise it
:16:36. > :16:40.can taste to dry. It also means it stands up to the gentle heat of the
:16:41. > :16:47.mustard fruit and the chilli. Finally, it picks up on the sage,
:16:48. > :16:50.there is a herbal element. Really, this is more about enjoying the
:16:51. > :16:57.overall flavour experience, which is just seamless. Stephen, I think my
:16:58. > :17:04.mother-in-law had it spot on. She said that this is a wine that goes
:17:05. > :17:06.with the flow. Cheers to that and you're fantastic recipe. I think she
:17:07. > :17:11.was right. What do you think where's my on the
:17:12. > :17:22.money, great value and very well-balanced. Great to have at
:17:23. > :17:27.Christmas. Absolutely, very nice. Coming up, you have a great seasonal
:17:28. > :17:33.ingredient to share, partridge. What are you doing? We will be wrapping
:17:34. > :17:38.it in potato, spinach. We will serve it with carrot puree, wild
:17:39. > :17:40.mushrooms. You are going to be doing most of it. I did 98% of it in
:17:41. > :17:42.rehearsal. Remember,
:17:43. > :17:44.if you'd like to put a question to either of our chefs today then call
:17:45. > :17:47.us now on 0330 1231 410. Or you can tweet questions to us
:17:48. > :17:59.using the hashtag Saturday kitchen. Right, let's catch up with our
:18:00. > :18:02.globetrotting gourmet, Rick Stein. He's in Cambodia today
:18:03. > :18:04.and starting off with a trip to a local bakery that bakes something
:18:05. > :18:07.a little out of the ordinary, I was invited by Johannes Riviere,
:18:08. > :18:17.a young French chef who has lived I think he was rather proud
:18:18. > :18:21.of the fact that French imperialism I was reminded watching these
:18:22. > :18:30.incredibly skilful chaps do this. Julia Child wrote a book
:18:31. > :18:32.in the '70s called Mastering The Art Of French Cooking,
:18:33. > :18:35.in which she described how to roll I seem to remember it taking
:18:36. > :18:42.about four pages. These guys are doing what took
:18:43. > :18:45.four pages in about four seconds. The dough is baked for about 20
:18:46. > :18:52.minutes in this baker's oven. They use lots of steam to develop
:18:53. > :18:57.the crust, just like in France, but the difference here is that
:18:58. > :19:00.the bread is rather sweet. It's looked upon more as a cake,
:19:01. > :19:11.but it did seem particularly scrumptious as a barbequed beef
:19:12. > :19:14.sandwich back at the temples, with lots of sweet chilli sauce
:19:15. > :19:17.and a green papaya salad. So the French are long gone,
:19:18. > :19:26.Johannes, why do you think Baguettes are one
:19:27. > :19:30.of the few things that French have It's interesting
:19:31. > :19:36.because it's considered as a cake, but it's something you can find
:19:37. > :19:38.anywhere in the countryside. Really in the middle of nowhere,
:19:39. > :19:47.but motor bike coming through with just a stack of baguettes
:19:48. > :19:49.and people stopping. Cambodian eat that,
:19:50. > :19:51.actually with banana, with ice cream But the technique is perfect,
:19:52. > :19:54.isn't it? Yeah, it's really industrial,
:19:55. > :20:01.I think. I
:20:02. > :20:09.don't know half of these fruit, Johannes.
:20:10. > :20:11.That looks like a plum, is it? It's extremely seasonal, so you
:20:12. > :20:17.came at the right time for that. I mean, this is what's so nice
:20:18. > :20:25.about these sort of markets, half the things you see here to me,
:20:26. > :20:29.I don't know what they are. Don't eat the skin,
:20:30. > :20:34.and if you cut it in half... Extremely easy to make
:20:35. > :20:40.a nice decoration on the plate. It's a white flesh with
:20:41. > :20:49.a big stone in the middle. It tastes almost like chemical,
:20:50. > :20:52.it's not in the season. It's very Chinesey and cheesy,
:20:53. > :21:09.and they're fresh. It's just very refreshing,
:21:10. > :21:25.like all cactus fruit. Yeah, yeah, it's true,
:21:26. > :21:27.it's a bit bland I think. The dragon fruit,
:21:28. > :21:34.a triumph of style over content. Well, I'm getting
:21:35. > :21:36.a bit addicted to these. You know, in football they send
:21:37. > :21:40.out talent scouts all over the I wonder if supermarkets do the
:21:41. > :21:44.same, whether they've got people coming out to these sort of markets
:21:45. > :21:47.and, finding things like this, and going out, off into the fields, and
:21:48. > :21:51.bringing them back, because I can tell you, if I was one of those
:21:52. > :21:54.people, this is what I'd be bringing back to our supermarkets, cos I know
:21:55. > :22:13.I've never seen them in England. This is a village that prides
:22:14. > :22:17.itself in making one of the prime ingredients of Cambodian food,
:22:18. > :22:19.something which has always been David, the director, has just -
:22:20. > :22:23.rather unkindly - suggested that, er, if you don't wanna take as long
:22:24. > :22:27.as this to grind the rice, get yourself a machine, which of course
:22:28. > :22:30.is saying, this is very, a very old fashioned way of doing something,
:22:31. > :22:33.and of course that went through But what's also going through
:22:34. > :22:36.my mind is here we've got a family doing something very much
:22:37. > :22:38.together, obviously getting on with each other, and you have to
:22:39. > :22:41.say, who's the happiest? Somebody with
:22:42. > :22:45.a machine doing this thing in a tenth of the time, or all this group
:22:46. > :22:49.and all the chat that's going on, and as she's just been pushing this
:22:50. > :22:52.machine, she's been making little It's trying to keep it smooth,
:22:53. > :23:14.really, that's the thing. What happens then is that the rice
:23:15. > :23:27.is pounded into a form of dough. It reminds me
:23:28. > :23:29.of white latex rubber. Then it's put into this cradle
:23:30. > :23:32.and boiled in water Like so many things,
:23:33. > :23:37.this was a Chinese invention, developed thousands of years ago,
:23:38. > :23:42.and it always surprises me about the ingenuity of man and how
:23:43. > :23:49.he came up with such an idea. But the whole point of all this
:23:50. > :23:52.rather laborious process is the fact that rice has no gluten content
:23:53. > :23:58.and, therefore, to make it elastic, you have to first cook it and then
:23:59. > :24:02.pummel it to turn into noodles, otherwise, as you would think,
:24:03. > :24:05.if you just roll up a rice bowl... a rice ball and drop it into boiling
:24:06. > :24:09.water, it'll just disperse. I'm told the Cambodians feel that
:24:10. > :24:12.nobody would be interested in watching something like this, like
:24:13. > :24:18.tourists, but I think they're wrong. I just find it fascinating and,
:24:19. > :24:22.and the fact that this has been going on since the 12th century,
:24:23. > :24:29.cooking and producing rice like this and still it's happening
:24:30. > :24:32.in this way, I think it's The dough is now put into a wooden
:24:33. > :24:36.tube and, under enormous pressure, is forced down through a series of
:24:37. > :24:39.holes, a bit like a mincer, really. I couldn't stop myself thinking
:24:40. > :24:41.about the Flintstones The noodles are then cooked for
:24:42. > :24:53.a few seconds only, to set them, and Before this I've only eaten them
:24:54. > :24:58.in their dry state, but fresh from the cauldron they're brilliant in
:24:59. > :25:00.a soup, made with aromatic herbs, The rice noodle is the bread and
:25:01. > :25:12.potatoes of Cambodia in my book. Luckily we're able to buy rice
:25:13. > :25:18.noodles very easily here in the UK and they make
:25:19. > :25:21.a great store cupboard ingredient. I'm going to use some now to make
:25:22. > :25:25.a great salad with palm sugar, mint chilli and soy to go with deep
:25:26. > :25:34.fried crab ball! Lovely dressing to go with these
:25:35. > :25:39.noodles. You can serve it with chicken or fish. I'm going to serve
:25:40. > :25:48.them with some little crab bowls. Crab cakes. We help white and dark
:25:49. > :25:52.crab meat. I'm going to get you to pick of the mint leaves. I want you
:25:53. > :26:05.to grind them with a mortar and personal with some coriander. If you
:26:06. > :26:14.can chop these, please. Just the leaves and the men? Yes. We want a
:26:15. > :26:19.good half bunch. Stop shouting. You should be used to this. You cut your
:26:20. > :26:24.teeth in a restaurant, didn't you? Yes, I started on the big grill on a
:26:25. > :26:32.Saturday night. You have got the chopping down. I said that. What was
:26:33. > :26:36.life like? I liked it a lot, that kind of pressure, where people are
:26:37. > :26:40.screaming at you. You have 50 different bits of meat on and you're
:26:41. > :26:46.having to ascertain by touch alone at what point, where they are in the
:26:47. > :26:51.cooking. It is a good kind of pressure. You see on your
:26:52. > :26:55.autobiography that the restaurant was kind of like a training ground
:26:56. > :27:05.for you when it came to acting. Is that right? Being a waiter taught me
:27:06. > :27:09.how to act, slightly. Unless you are what every customer wants every
:27:10. > :27:13.time, you're not going to get good tips. I learned to ascertain and
:27:14. > :27:18.breakdown people's characters within a second and try to be what they
:27:19. > :27:24.wanted me to be. It sounds horribly defies. Reading through the
:27:25. > :27:29.biography as well, you say that you never wanted to be an actor. No, if
:27:30. > :27:34.someone had come down and said, you're going to be an actor, it
:27:35. > :27:40.would have been a punishment for me. I got really embarrassed about it
:27:41. > :27:44.and ashamed. I was quite shy. Having to act in front of people was a
:27:45. > :27:50.really weird thing. You did not go to drama school and all that,
:27:51. > :27:57.pretending to be a fluffy cloud? That came later. I did not train to
:27:58. > :28:04.be a cloud. We're going to take the crab, put it in flour, egg and
:28:05. > :28:08.breadcrumbs and roll it around. Your life in your autobiography is quite
:28:09. > :28:16.fascinating, highs and lows. Great stories in the air as well. The
:28:17. > :28:21.Istanbul thing was fantastic. Tel Aviv, in Israel? Yes. What took you
:28:22. > :28:30.over their? I had a good friend. I was 17 or 18. He said, I think you
:28:31. > :28:36.should leave London. I lived in Israel for a while. He said, there
:28:37. > :28:41.is a place you. He was talking to bits. It is essentially a farm. You
:28:42. > :28:46.go and work. They do not pay you anything, but they give you clothes
:28:47. > :28:52.and they feed you. I stayed for two years. This was working as a
:28:53. > :28:57.volunteer? Yes. Some great stories when you were over there. Many that
:28:58. > :29:02.I can pinpoint. What about ketchup sandwiches? The food was very bad at
:29:03. > :29:08.that point. I did not eat vegetable until I was 30. Living on a farm
:29:09. > :29:16.where there was just essentially vegetables was tough. Keep going. I
:29:17. > :29:20.am aware of the matter was an ketchup, in turn, is a vegetable.
:29:21. > :29:26.Toast and ketchup is the thing that kept me alive. It is fascinating
:29:27. > :29:32.what brought you back to the UK. I girl. It is always a girl. I fell in
:29:33. > :29:40.love and followed her back and that did not work out. I ended up working
:29:41. > :29:43.in the restaurant. When was your big break? Meeting Simon, knowing Simon,
:29:44. > :29:50.he was going out with a waitress at the time. She worked in the
:29:51. > :29:57.restaurant. I met him through her. We got on and hung out. We made each
:29:58. > :30:00.other laugh. That was it. We have got the rice noodles here. They are
:30:01. > :30:06.going into the boiling water. About a minute.
:30:07. > :30:15.This is like the pesto? It is kind of like that. We have the palm
:30:16. > :30:21.sugar, then the sesame oil, then a combination of soy sauce and a
:30:22. > :30:28.little bit of sesame oil, and fish sauce.
:30:29. > :30:35.Oh, Nam Pla! This is great having somebody else who can cook! What
:30:36. > :30:41.else? Chilli. Yes. You want that ground down too? Yes.
:30:42. > :30:45.I think that is a mistake. You said you did not want to write a
:30:46. > :30:49.book about what you have been doing but the huge inspiration for you was
:30:50. > :30:54.about your son? Absolutely. He is four-and-a-half now. He is a little
:30:55. > :30:58.monkey. I just wanted him to know... Sadly, I don't have folks anymore.
:30:59. > :31:03.There are big gaps in my history of them. So just stuff about what they
:31:04. > :31:07.liked and are afraid of. How they courted one another. What was their
:31:08. > :31:12.favourite restaurant. I didn't want him to get to a point thinking what
:31:13. > :31:22.was my dad like? Now, he is only four. He is not allowed to read the
:31:23. > :31:28.book until he is 50! What is it like writing about your life? It was very
:31:29. > :31:32.indulgent? You know what I mean?! I mean, it was, I just, I knew what I
:31:33. > :31:37.wanted to do when I wrote it. I wrote it all down. I have a
:31:38. > :31:41.selection of notebooks that I use. I tried to write down everything that
:31:42. > :31:45.I could remember throughout my whole life and saw if I could make stories
:31:46. > :31:49.around it. And you did it all while making the
:31:50. > :31:56.film? Yes. Tell us about the film? It is the
:31:57. > :32:02.second in the Snow White. We did Snow White and the Huntsman. With me
:32:03. > :32:09.and Chris Hemsworth and Sheridan Smith. Yeah, I'm a dwarf again!
:32:10. > :32:13.Dwarfing it up. We had a great life. I don't know if I would ever write a
:32:14. > :32:19.book and do a film at the same time. It is a lot of hard work? Stupid.
:32:20. > :32:30.We talked about the book but did not mention what it is called? Oh,
:32:31. > :32:38.Truths, Half Truths and Half Lies! It is coming out now! Now, there is
:32:39. > :32:44.the dressing. Shall I stir that? Yes.
:32:45. > :32:50.And there are the rice noodles. This will basically warm it up. It might
:32:51. > :33:02.need lime juice in there. I have just binned a loft ruse nude
:33:03. > :33:09.-- I have just binned a lot of rice noodles.
:33:10. > :33:14.I have a plancha grill... Oh! Don't judge me! Yeah, I am doing that
:33:15. > :33:19.tonight. Are you induction or gas? I have
:33:20. > :33:23.gone full induction. The section where I go induction is not covered
:33:24. > :33:32.in my book, which is out now! Look at that! Now, dive into that one.
:33:33. > :33:38.Can I? Yes, that is for you. I usually have a thing where I don't
:33:39. > :33:49.like eating on telly. People look and say, "Yeah, that is why he is so
:33:50. > :33:54.big." Oh, thank you! No! Lovely that, ain't it?
:33:55. > :33:58.So what will I be making for Nick at the end of the show?
:33:59. > :34:01.It could be his food heaven, lamb and a lamb madras curry.
:34:02. > :34:03.The lamb is roasted for 3-4 hours then served in a sauce
:34:04. > :34:05.made from fenugreek, coriander seed, mustard, onions, chilli, ginger,
:34:06. > :34:09.It's served with chapattis and a coriander salad.
:34:10. > :34:20.Or it could be food hell, truffle and chicken tortellini.
:34:21. > :34:28.So It is down to the chefs and the Gothss to decide what you are eating
:34:29. > :34:32.Right, let's make our weekly visit to the world of Mary Berry.
:34:33. > :34:35.She's at home making a couple of her favourite sharing dishes today,
:34:36. > :34:38.a sausage tray bake and a pavlova but first she's nipping out for her
:34:39. > :35:11.Wrap up Mary it looks a bit nippy out there!
:35:12. > :35:17.What do you sell the most of? Oh, lots of sausages.
:35:18. > :35:22.You have all sorts of varieties here? We do about 25 different
:35:23. > :35:25.flavours, so we bring a selection to the market.
:35:26. > :35:30.Which is the most popular? Probably the plain out of all of the flavours
:35:31. > :35:36.that we do. But we do caramelised onion. A black pudding where we get
:35:37. > :35:39.the blad pudding from Scotland. Oh, here at the end, pork and leek.
:35:40. > :35:47.My favourite. Thank you.
:35:48. > :35:53.One of my favourite recipes is using my next recipe, roasted sausage
:35:54. > :35:58.supper. I am using 500 grams of new potatoes, chopped in half. Two large
:35:59. > :36:03.onions sliced into wedges. Keeping the root on, helps them to stay
:36:04. > :36:06.together. And two red peppers, roughly chopped into bite size
:36:07. > :36:12.pieces. Now for the magic part of the
:36:13. > :36:17.recipe. A simple plastic bag! I'm going to
:36:18. > :36:22.put all the vegetables into the plastic bag, with olive oil and rub
:36:23. > :36:27.the bag. It is a light coating. I don't need to use too much oil and
:36:28. > :36:33.my hands are clean. Add two cloves of chopped garlic and thyme to the
:36:34. > :36:40.bag. In it goes. Lastly, the sausages. These are herb and leek.
:36:41. > :36:46.Prick the sausages. I'm using 12 in this recipe. That's it. Add them to
:36:47. > :36:51.the bag... And in goes two table spoons of olive oil.
:36:52. > :37:04.So, then you want to hold the top of the bag and tip all of these until
:37:05. > :37:10.every single one is well covered. I think that is a good job done! You
:37:11. > :37:16.will need your biggest roasting tin for this. Just tip everything in.
:37:17. > :37:19.You want one even layer with the sausages on top so that they cook
:37:20. > :37:25.through. Right, that is all ready for the
:37:26. > :37:36.oven. I'm going to cook that at 200 degrees fan for about 35 or 40
:37:37. > :37:39.minutes. When the sausages are brown, turn
:37:40. > :37:46.them over. And for a bit of extra flavour, add
:37:47. > :37:53.200 mls of white wine. Continue to cook at the same temperature for
:37:54. > :37:58.another 20 minutes. So, how about that, then? Doesn't
:37:59. > :38:01.that look inviting? You want to have everybody ready to come and help
:38:02. > :38:06.themselves and you can really see why this is one of my favourites.
:38:07. > :38:15.All of the washing up I've got is one tin.
:38:16. > :38:20.Of course, the market is full of ideas for sweet things too.
:38:21. > :38:27.And I always keep my eyes peeled for the ingredients for one of my
:38:28. > :38:33.favourite tried and tested puds. So first of all I'm going to
:38:34. > :38:40.separate the eggs. I've got three eggs here and they
:38:41. > :38:44.are nice and fresh. The secret is to whisk on full speed. The main thing
:38:45. > :38:51.is to get as much air into the egg white as you can.
:38:52. > :38:58.So full speed ahead now. When the egg whites start to look
:38:59. > :39:03.like cloud, add 175 grams of caster sugar, a spoonful at a time. Keep
:39:04. > :39:09.your mixer on full speed, until the meringue is stiff.
:39:10. > :39:16.That looks about right to me. Let me just show you... It really looks as
:39:17. > :39:21.stiff as can be. And I'm going to be brave and you will watch it drop. Is
:39:22. > :39:27.it going to drop? No. Really, really stiff. As it is a Pavlova, I want to
:39:28. > :39:33.make it lovely and soft in the middle. So mix a level teaspoon of
:39:34. > :39:39.cornflour and white wine vinegar together, a teaspoon, and fold it
:39:40. > :39:45.into the meringue. Take a baking shoot, topped with baking paper,
:39:46. > :39:48.with a 20 cm circle marked out. Spread the Pavlova mix on it. Squash
:39:49. > :39:58.that down. Push it all out to the edges.
:39:59. > :40:02.So I'm quite happy with that. It looks nice and informal, there are
:40:03. > :40:10.peaks sticking up and there is a nice cavity in there to put lots of
:40:11. > :40:15.cream and fruit. Turn down the prove heated oven from 140 degrees fan, to
:40:16. > :40:21.130 degrees and cook the Pavlova for an hour. Once it is cooked, the key
:40:22. > :40:25.is to turn off the oven and leave the pave loafa inside to cool for a
:40:26. > :40:33.good two or three hours. So now to make the filling.
:40:34. > :40:38.Identify got 225 grams of beautiful blackcurrants that I have taken off
:40:39. > :40:48.the stalks and the same of red currents... Then I have blackberries
:40:49. > :40:54.as well. Those are huge blackberries.
:40:55. > :41:02.And 175 grams of caster sugar. On with the heat. And then stir gently
:41:03. > :41:09.until all of the sugar has melted. Then turn off the heat and add the
:41:10. > :41:13.175 grams of blueberries. Leave it to cool completely before adding the
:41:14. > :41:20.raspberries. And then to make it really special,
:41:21. > :41:25.a little bit of cassis. About two or three tablespoons.
:41:26. > :41:31.One, two, three, oh, definitely three.
:41:32. > :41:37.Once the Pavlova has cooled, it is time to bring the show-stopper pud
:41:38. > :41:44.together. Well, that is just as I wanted it to be! That very, very
:41:45. > :41:53.pale, sort of creamy colour. And it is... Beautifully crisps. I've got
:41:54. > :42:07.some whipped cream here. And this will stop the fruit juice
:42:08. > :42:11.going into the meringue. That looks pretty good, doesn't it?
:42:12. > :42:20.Do you know, I've been making this for years, and I still get excited
:42:21. > :42:24.And there'll be more from Mary on next week's show.
:42:25. > :42:26.Still to come this morning on Saturday Kitchen Live,
:42:27. > :42:27.Antonio Carluccio is under pressure today.
:42:28. > :42:30.He's cooking lunch for some local Italian militia men and is preparing
:42:31. > :42:33.them a feast of fresh pasta with artichokes and veal scallopini.
:42:34. > :42:37.It might be Hallowe'en but there's a much more frightening
:42:38. > :42:43.Yes it's Galton versus Stephen in today's Saturday Kitchen
:42:44. > :42:56.We heatwave yourself! I added that bit.
:42:57. > :42:58.Can Galton EGGs-orcise his culinary demons and finally
:42:59. > :43:03.Or will Stephen SCREAM his way passed all the other chefs
:43:04. > :43:07.Personally I think they both have a GHOST of a chance
:43:08. > :43:09.but you can see how they do, live, a little later on.
:43:10. > :43:12.And will Nick be facing food heaven, lamb madras curry with coriander
:43:13. > :43:14.Or food hell, truffle and chicken tortellini with
:43:15. > :43:19.You can see what he ends up with at the end of the show.
:43:20. > :43:21.Right, cooking next is Norfolk's finest, Galton Blackiston.
:43:22. > :43:35.Galton, on the menu is partridge, what are you doing with it? We are
:43:36. > :43:40.using the legs, taken off the bone and we are going to firstly have
:43:41. > :43:44.some peeled potatoes and then you are going to pickle the
:43:45. > :43:52.blackberries. Then what I am doing with this, you
:43:53. > :43:56.want large-leafed spinach. Taking the vein off if needed. Chucking
:43:57. > :44:00.them into boiling water and blanching for sents and literally
:44:01. > :44:04.putting it on kitchen roll. I am doing the pickle which is sugar
:44:05. > :44:10.and vinegar in here. That's right and add all of the
:44:11. > :44:13.aromatics, as in the ginger, the chilli, and the tarragon and that
:44:14. > :44:20.sort of thing. Now, this piece of kit, if I can get it working, is my
:44:21. > :44:26.potato stringer, James. One of those things you had about 30 years ago!
:44:27. > :44:38.You get them on shopping channels now at about 3.00am in the morning!
:44:39. > :44:46.I saw one of my chef idols using them! Me?! No, you couldn't use it,
:44:47. > :44:54.it is too complicated! So, you get this potato string and then you
:44:55. > :45:00.blanch it. In salted water for literally 15 seconds. Why do you
:45:01. > :45:07.blanch it? To help it stick to the partridge with the starch.
:45:08. > :45:12.Now there is cabbage here. You are using the hispy cabbage.
:45:13. > :45:17.I like this one. It is softer. It is coming to the end of the season,
:45:18. > :45:26.then you move on to Savoy but cook that and properly. Not your al dente
:45:27. > :45:31.style. Now wrap the partridge in the spinach. So they have been blanched
:45:32. > :45:40.and put on the kippen roll. Just let them dry.
:45:41. > :45:51.Yes, please. Get them in a nice hot pan. How long did it take to go?
:45:52. > :45:55.Insigne, about three or four minutes, but you need to leave them
:45:56. > :46:00.to rest. I have a couple which I have done. I will show you them in a
:46:01. > :46:03.minute and then I will show you how to finish these of. They need that
:46:04. > :46:12.resting period. You have them like that. Then pastry. Feuilles de
:46:13. > :46:18.Brick. You have had some good news since you were last on? Yes, working
:46:19. > :46:24.with you is always great news. Your fish and chip shop. Yes, incredible.
:46:25. > :46:29.From starting bad business of a few years ago, we are in the top five in
:46:30. > :46:34.the country. We are waiting to be judged to see if we are the top fish
:46:35. > :46:40.and chip place in the country. Incredible, and it all came about as
:46:41. > :46:45.a fluke, watching Norwich City play badly. You want? Playing badly in
:46:46. > :46:52.the Premier League. We are all right now, three points today. What is the
:46:53. > :46:56.fish and chip shop called? It is called number one kroner. I am very
:46:57. > :47:06.proud of it now. We now employ up to 80 people. You say that this is on
:47:07. > :47:11.the menu? This could theoretically be on the menu. In a fish and chip
:47:12. > :47:19.shop? It takes four minutes to cook, ideal. It is seasonable. You wrap
:47:20. > :47:32.this in the Feuilles de Brick like this. What sort of pastry is that?
:47:33. > :47:36.Feuilles de Brick. North African? It probably is. You're going to tell me
:47:37. > :47:42.something I do not know. Move that out of the way and then take the
:47:43. > :47:48.potato. You put that into cold water for me, bless you. Yes. It is
:47:49. > :47:51.perfect. I am just trying to think what part of the dish you are
:47:52. > :48:01.actually doing. The most important part. I have done the bit you are
:48:02. > :48:06.doing in the fryer. Have you? Yes. I am doing this, the most important
:48:07. > :48:11.bit. If you do this wrong, all the potato comes off and the dishes
:48:12. > :48:17.ruined. Is this a dish from Morston Hall? Yes, because I am into
:48:18. > :48:24.shooting and seasonal fare. This is the best time of year for partridge.
:48:25. > :48:29.How can I keep it succulent and interesting? This is the way
:48:30. > :48:36.forward. That goes into the fryer. We have got that pre-made. You want
:48:37. > :48:41.to give that three or four minutes. I will tell you about the carrot
:48:42. > :48:46.puree. We take some lovely carrots and peel them and cover them in
:48:47. > :48:51.carrot juice, only carriages. Fresh carriages? Yes, this is what we do
:48:52. > :48:59.at work. It is labour-intensive but delicious. We pass it through
:49:00. > :49:05.various service. You carry on. What is he doing with this dish? It makes
:49:06. > :49:12.the most incredible carrot puree. It has been done, by the way. Have you
:49:13. > :49:20.done some croutons? They are on time. They are there. You have the
:49:21. > :49:24.pickled blackberries in there. You can keep these four months in the
:49:25. > :49:31.fridge in an airtight container. They are perfect. Start the washing
:49:32. > :49:38.up, James. I am just going to finish this sauce, a partridge reduction.
:49:39. > :49:42.These are elderberries. They look a bit man key. That is because they
:49:43. > :49:49.came from my garden yesterday and travelled overnight, but they are
:49:50. > :49:56.good. I love using elderberries. How is my partridge? It is coming. Good
:49:57. > :50:01.boy. That was a very important part, showing how to do the partridge. You
:50:02. > :50:04.fail to understand that. You are writing a book as well at the
:50:05. > :50:11.moment? Potentially I have been asked to write a book on fish, which
:50:12. > :50:16.is something I like the idea of, but not necessarily the very complicated
:50:17. > :50:27.recipes that we do at Morston Hall. Very simple dishes. It interests me.
:50:28. > :50:35.How far for those? Nearly there. Am I ready to start plating? Yes. The
:50:36. > :50:42.carrot puree, like so. Neat. That is a bit fancy. It is. Look at the
:50:43. > :50:49.state of these leaves. I told you to take the middle thing of them. I am
:50:50. > :50:59.about to get a clip round the year, I know I am. More than a clip. What
:51:00. > :51:09.is the name of your dish? Do not encourage him. OK, OK. You can see
:51:10. > :51:18.it is already looking a picture on the plate. Like that. So tense. I
:51:19. > :51:25.bit of seasoning? Yes. We could have these in Norfolk, and in three
:51:26. > :51:33.minutes, you could have partridge. Let them rest. To be fair, that is
:51:34. > :51:40.pretty spot on. By the time it has rested, it is pretty spot on. Well
:51:41. > :51:52.done, James. Thank you. Do not encouraging. I am glad you are
:51:53. > :52:07.watching. Perfect. This one, I will take a little selection of them.
:52:08. > :52:12.Like so. Like this. It is not a big plateful, like you like to put out
:52:13. > :52:17.for everybody. After you have had all those wonderful dishes, you want
:52:18. > :52:21.something a little bit later. That is partridge croustillant and it is
:52:22. > :52:30.delicious. What is the name of this dish? Partridge croustillant. Do you
:52:31. > :52:39.not want the blackberries on their? Yes. Perfect. Happy with that?
:52:40. > :52:48.Perfect. That is why I am your wingman. Amazing. That was a bit
:52:49. > :52:53.stressful. It was. We all felt it. It was not for Bolton. It was
:52:54. > :52:58.brilliant. You could do that with pheasant. You could beat fry it.
:52:59. > :53:05.That is what I am so happy about, you can bring so many things into
:53:06. > :53:11.play. I thought we were makes. Yes, fantastic. It is all right? Do not
:53:12. > :53:14.look at him, I took of it. Right,
:53:15. > :53:16.let's head back to Weybridge in Surrey to see what our wine expert,
:53:17. > :53:48.Peter Richards, has chosen to go Optimism wonderful season for food
:53:49. > :53:55.lovers. But the recipes can be quite rich. Gholston's partridge is
:53:56. > :54:00.beautifully uplifting and wholesome. That is great news on the wine front
:54:01. > :54:04.because it gives us options. If you love white wine, go for a lovely
:54:05. > :54:09.Rioja. But it is something about this dish that cries out for an
:54:10. > :54:15.elegant red wine. Do not forget Beaujolais. It is brilliant at this
:54:16. > :54:22.time of year, can be wonderful value, and is great with game. It
:54:23. > :54:26.just sings with this dish. I have found a wine that trumps the glories
:54:27. > :54:33.of that. It is the delightful Umani Ronchi Montepulciano d'Abruzzo. If
:54:34. > :54:41.you're after a great value alternative to Italian red wine, you
:54:42. > :54:48.can do a brilliant job with this. The key flavour on Bolton's plate is
:54:49. > :54:53.that tiny pickled blackberry. It is joyous. The lovely fruit in this
:54:54. > :54:57.wine chimes in immediately. The tarragon also comes through strongly
:54:58. > :55:01.and there is a herbal town which works well. It is savoury but it
:55:02. > :55:08.does not overpower the partridge and the mushrooms. It stands up to the
:55:09. > :55:14.rich sauce. Galton, you're brilliant partridge is my new food heaven, and
:55:15. > :55:18.here is a great value wine to enjoy with it.
:55:19. > :55:25.Cheers. Indeed. I need that after that. I have to say, you are a star.
:55:26. > :55:30.This is phenomenal. We have had some great wines on the show for me. What
:55:31. > :55:39.do you think? I do not like it. It is too tart for me. I wanted to be
:55:40. > :55:40.honest. I am not finished, James. With the game, that is not bad for
:55:41. > :55:42.me. Now it's the turn of Si and Dave,
:55:43. > :55:45.the Hairy Bikers, They're
:55:46. > :55:48.in their kitchen making breakfast Two of our favourite things
:55:49. > :56:20.must be breakfast and curry. The two combined make kedgeree,
:56:21. > :56:24.and it must be one of the great And we love it cos it's spicy
:56:25. > :56:27.and it's gorgeous. It is one of those odd Anglo-Indian
:56:28. > :56:31.dishes that came out of the British One of the tales is,
:56:32. > :56:34.it came in with the Scottish The Indians had a rice dish for
:56:35. > :56:40.breakfast called khichri, and that's We're going to poach the haddock
:56:41. > :56:46.in a large frying pan filled with And cook it for about eight minutes,
:56:47. > :56:50.until it's flaky and gorgeous. And we use that water for cooking
:56:51. > :56:53.the rice, so all that fishy, lovely, And just to add a little bit more,
:56:54. > :56:58.we put a couple of bayleaves in. After the fish has been poached
:56:59. > :57:01.for eight minutes, strain it in a colander, but don't
:57:02. > :57:04.forget to keep the water. That's the beautiful liquor,
:57:05. > :57:05.isn't it, that? And then we simply put the rice in
:57:06. > :57:21.here with this liquid, and if we've done our sums right, this should be
:57:22. > :57:24.the precise amount necessary for If you cook 200 grams of Basmati
:57:25. > :57:34.rice for around eight minutes with the lid on, and leave it to stand
:57:35. > :57:40.for another two, you should find that all the water's been absorbed,
:57:41. > :57:43.and the rice is nice and fluffy. Now we can get on with the rest
:57:44. > :57:46.of the ingredients. First we need to chop an onion
:57:47. > :57:50.and cook it in 40 grams of butter and a tablespoon of sunflower oil,
:57:51. > :57:53.until it's nice and soft. And while Dave's doing that,
:57:54. > :57:56.I'm going to hard-boil four Nice thing about kedgeree,
:57:57. > :58:06.it does hold quite well. Cook those onions slowly, but we do
:58:07. > :58:10.want a little bit of colour on them. I'd flake the fish now
:58:11. > :58:12.if I were you. And look,
:58:13. > :58:18.it just flakes away from the skin. If there's one herb that works
:58:19. > :58:38.well with fish, it's parsley. We're using roughly three
:58:39. > :58:41.tablespoons of flat-leaf parsley, I must say,
:58:42. > :58:48.I really do like kedgeree, and I eat We need to give
:58:49. > :59:07.the kedgeree that spicy kick. This is ordinary curry powder,
:59:08. > :59:08.just simple, plain, Peel the hardboiled eggs
:59:09. > :59:21.and slice them into quarters. Today we don't eat dishes like this
:59:22. > :59:24.for brekkie very often, but in the Victorian age, people really
:59:25. > :59:32.went to town on their morning meal. It's lovely and fluffy,
:59:33. > :59:38.and this rice is going to colour up beautifully when we stir through
:59:39. > :59:39.the curry powder. I'm trying to break the rice up
:59:40. > :59:43.as little as possible, because I don't want it to turn to
:59:44. > :59:46.porridge or become a risotto. Now, next is this beautiful,
:59:47. > :59:54.beautiful smoked haddock. Now, try and maintain the flakes,
:59:55. > :00:06.and just fold them But whatever the breakfast, you've
:00:07. > :00:17.got to have eggs, haven't you? If the yolks separate from
:00:18. > :00:28.the bits of white, don't worry. Add the juice of half a lemon,
:00:29. > :00:31.lots of black pepper... When you've got eggs,
:00:32. > :00:33.you've got to have pepper. There's loads of salt in the smoked
:00:34. > :00:50.haddock, so take care with the salt. He'd dot the top with butter,
:00:51. > :01:06.and it was just epic! This is where it's like a biryani
:01:07. > :01:15.in a pan. In the Navy, that'd sit in the
:01:16. > :01:23.officers' mess under a covered... under a covered platter,
:01:24. > :01:25.and the butter would melt. It'd go down into your kedgeree, and
:01:26. > :01:32.heaven on a plate would be served. For the final flourish of the dish,
:01:33. > :01:35.we'll add about three tablespoons It'll just release all those lovely
:01:36. > :02:45.curry flavours off the rice. Tchen roll. Just let them dry.
:02:46. > :02:50.A great British breakfast. Aye!
:02:51. > :02:52.And there'll be another hearty recipe from Si and Dave next week.
:02:53. > :02:55.Right, it's time to answer a few of your foodie questions.
:02:56. > :02:58.Each caller will also help us decide what Nick will be eating
:02:59. > :03:05.Samantha is there. What is your question? I love
:03:06. > :03:08.Saturday Kitchen, I can't belief I got throughment
:03:09. > :03:12.Thank you very much. I have frozen mussels, I would like
:03:13. > :03:17.the best way to cook them without poisoning anybody! Are they in the
:03:18. > :03:21.shells? In the shells. Frozen mussels in the shells. That
:03:22. > :03:26.is interesting. Bin them! To be fair, I would be
:03:27. > :03:35.safe and get them out of the shells and make it into a soup or a
:03:36. > :03:42.veloute. You can do a lovely lightly curried veloute.
:03:43. > :03:48.You can use the pumpkin as a base. Using the pumpkin, star anise, pick
:03:49. > :03:53.out the mussels and add them to the soup with some cream.
:03:54. > :03:59.Cook them in the pan with white wine, drain them off, keep the
:04:00. > :04:03.juices, use it in the soup with pumpkin, and star anise, and put the
:04:04. > :04:07.puss es back in with a bit of cream and mix it together.
:04:08. > :04:14.I'm his spokesperson by the way! What dish would you like to see at
:04:15. > :04:21.the end of the show? I love Nick Frost, so it has to be heaven.
:04:22. > :04:27.You have tweets, Nick? This is from Brian: Hey, guys, what is the best
:04:28. > :04:33.way to cook octopus for taste and tenderness? Again, this is something
:04:34. > :04:44.that must be cooked lowly. But an hour. I would cook it in fish stock,
:04:45. > :04:50.if you don't have fish stock, white wine, aromatics, some veg, once it
:04:51. > :04:57.is cooked after an hour, cool it down. When it is warm we wrap it all
:04:58. > :05:05.together in a sausage, in a cling film and freeze it, chill it down
:05:06. > :05:12.and slice bits off so it is nice and then, like a Carpaccio. Serve it
:05:13. > :05:19.with something seasonal. Got another one? What can I do with
:05:20. > :05:24.aubergine that is not boring? I would deep fry it. Serve it with a
:05:25. > :05:30.miso sauce. It is on the BBC website. We did it on the show. You
:05:31. > :05:37.take the miso piece and water, and 1. 5 times the amount of sugar and a
:05:38. > :05:42.council of tablespoons of honey. Boil it, it is an amazing caramel,
:05:43. > :05:48.drizzle it over the top of the aubergines and then with some sesame
:05:49. > :05:57.seeds. It is amazing. Now to Ann, what is your question? I
:05:58. > :06:02.have a recipe to do with the hairy bikers, it is with brill. One of the
:06:03. > :06:11.vegetables was delicious, I could not identify it, I wrote to them to
:06:12. > :06:17.ask what it was, they said it was a veg that I had not seen for years
:06:18. > :06:28.and years. I would love to know how to use it, how to buy it? Just skip
:06:29. > :06:32.to the end! Buy it, use it? The recipe for this is, it is a muddy
:06:33. > :06:40.vegetable, it needs a wash. It will go brown quickly. As you peel it, if
:06:41. > :06:45.you get water and put in flour, and sieve it into the water, it is a
:06:46. > :06:52.blanc, and then cook it in the water. Add some lemon juice but with
:06:53. > :06:59.the white water and cook it in there, it is long so cut it in half.
:07:00. > :07:06.This is a root vegetable, and then when it is cooked it is great to
:07:07. > :07:11.wrap in Parma ham and pastry or pan fry it. Cook it in hot oil. It will
:07:12. > :07:14.stick. It gets sticky. It is delicious.
:07:15. > :07:23.What dish would you like to see at the end of the show? I'm afraid
:07:24. > :07:29.hell... Oh! And Amanda, what is your question for us? I have monkfish, a
:07:30. > :07:32.dinner party for eight. I don't know whether to do it as a starter or for
:07:33. > :07:42.a main. I would do a curried monkfish? How
:07:43. > :07:46.big is the monkfish. At my restaurant we could do it for eight
:07:47. > :07:53.with a large piece. Is it a big piece? It is a fillet.
:07:54. > :07:59.OK. Take the membrane off and absolutely right, lightly curry
:08:00. > :08:04.powder it in a mild curry powder. Seal it off in a frying pan with oil
:08:05. > :08:12.and butter. Sieve it off and then roast it for five minutes, let it
:08:13. > :08:17.rest. It is delicious. What dish would you like to see at
:08:18. > :08:23.the end of the show, food heaven or hell? Heaven, please.
:08:24. > :08:30.And Angie, what is your question? I have 1. 5 kilos of lean boar in the
:08:31. > :08:38.freezer. I have no idea of the cut. Or what to do with that one.
:08:39. > :08:46.Bin it! No, slow cook it. Yes, that has ragu written all over
:08:47. > :08:51.it. Make a ragu, using red wine, dice root vegetable, get the dicing
:08:52. > :08:58.going first, get it cooking. Corp it up with the meat, cover it with red
:08:59. > :09:02.wine. Add stock and cook it for houfsh long, a couple of hours if
:09:03. > :09:08.you have a slow cooker, great, put a lid on it, cook it with some pasta.
:09:09. > :09:15.We did it on the show last week. You can use a similar recipe to that.
:09:16. > :09:22.It is still available on iPlayer! Oh, is it?! What dish at the end of
:09:23. > :09:29.the show? Heaven, please. Fiona from Cheltenham, are you
:09:30. > :09:36.there? I'm here. I don't do well with duck breast, could you give me
:09:37. > :09:40.advice, please. Skin side down on the frying pan for five minutes.
:09:41. > :09:46.Turn it over quickly, two minutes in the oven. Slice it, beautiful with
:09:47. > :09:55.pineapple. Great with the blackberries. Yes,
:09:56. > :10:00.perfect. And salsify. What dish would you like to see at
:10:01. > :10:06.the end of the show? So, sorry, about it is hell.
:10:07. > :10:08.It's time for the omelette challenge.
:10:09. > :10:15.You can choose what you like from the ingredients put in front of you.
:10:16. > :10:18.I'll taste them to make sure they're omelettes and not scrambled eggs.
:10:19. > :10:20.The clock stops when your omelette hits the plate.
:10:21. > :10:22.Let's put the clocks on the screen please.
:10:23. > :10:24.Remember these are just for you at home
:10:25. > :10:50.Mmm! That came off there! It looks amazing.
:10:51. > :10:54.Is it? Do you want to taste it? No, I'm already! It is a proper
:10:55. > :11:01.omelette. Is that three eggs in there, chef?
:11:02. > :11:02.He left one in the pan. You lose time by cracking eggs into
:11:03. > :11:14.the bowl. Why not crack it You lose time by cracking eggs into
:11:15. > :11:22.frying pan I know! Galton... Yes? I am going to class it as an omelette.
:11:23. > :11:31.You did it in 17. 72 seconds. That puts you there and knocks Glynn
:11:32. > :11:38.Purnell out of the frying pan. Stephen... You did it even faster,
:11:39. > :11:45.of course. You did it in 16.44 but that's not an omelette! Oh, come on.
:11:46. > :11:51.I have to do that, we have blown the budget on this...
:11:52. > :11:56.# He did the mash # He did the monster mash. He is
:11:57. > :11:59.looking at me, wondering what is going on. I don't know!
:12:00. > :12:03.So will Nick get his food heaven, lamb madras with coriander rice?
:12:04. > :12:04.Or food hell, truffle and chicken tortellini?
:12:05. > :12:07.Our chefs will make their choices whilst we get more classic Italian
:12:08. > :12:11.He's cooking under pressure today and he has some slightly
:12:12. > :12:13.scary looking Sicilian guests who are arriving any second.
:12:14. > :12:42.But first he's got a lunch date with a shepherd!
:12:43. > :12:45.BRASS BAND MUSIC SHEEP BELLS TINKLE And all of this because I want to
:12:46. > :13:13.Sono venuto a vedere cosa lei mangia per il pranzo.
:13:14. > :13:46.Fantastic bread. Olives! The most natural produce!
:13:47. > :13:48.Pecorino! The cheese that the shepherds make. I have to taste it a
:13:49. > :14:34.bit. It is rather emotional,
:14:35. > :14:37.for me as an Italian, to be in Garibaldi,
:14:38. > :14:40.with thousands of like-minded people in red shirts, came from
:14:41. > :14:42.the north to unify Italy in 1860. This monument has been
:14:43. > :14:44.erected to celebrate that. When he came here and defied
:14:45. > :14:47.the Bourbons he said, "Here, either DRUMS
:14:48. > :14:51.PLAY In the small town of Calatafimi DRUMS
:14:52. > :14:51.PLAY I am to cook
:14:52. > :15:00.for THESE impressive gentlemen. But first, a walk to meet Silvana
:15:01. > :15:03.Adamo who, I hope, will give me ideas of what I might make for them,
:15:04. > :15:07.with the freshest of local produce. Silvana, a lady from Calatafimi,
:15:08. > :15:16.is helping me to pod. Actually, I
:15:17. > :15:18.like to eat those very tender peas. It's a really important day, today,
:15:19. > :15:30.for Calatafimi. I'm cooking today,
:15:31. > :15:41.so who are those people? Well, it's an important group
:15:42. > :15:45.called the Maestranza... A ceto was originally a militia,
:15:46. > :15:56.whose job was to guard I hope their appetites are
:15:57. > :16:02.as fierce as their appearance. Fresh peas, wonderful onions, fresh
:16:03. > :16:16.broad beans and fresh artichokes. These are coming into the pan,
:16:17. > :16:20.with some olive oil. Oops,
:16:21. > :16:27.they're going all over the place... Then I put some good olive oil -
:16:28. > :16:31.plenty of that here - and a little Then the miracle of television -
:16:32. > :16:40.already drained pasta. And we put this here inside,
:16:41. > :16:49.mix it thoroughly and this is the Cannolicchi is the sort
:16:50. > :17:03.of pasta they love here in Sicily. This is what is accompanying
:17:04. > :17:14.the second course. Those peppers are cut very thinly
:17:15. > :17:30.then I put them with capers. I use salted capers, garlic,
:17:31. > :17:33.two olives and the most wonderful This comes all in a pan, here -
:17:34. > :17:44.and I did one earlier - After 20 minutes, the combination of
:17:45. > :17:53.all the ingredients, and a shot of vinegar for sharpness, has produced
:17:54. > :17:59.something very, very, good indeed. And I will combine it with
:18:00. > :18:07.my main dish. If you are
:18:08. > :18:13.a lazy cook, this is for you - And scaloppina and Marsala -
:18:14. > :18:17.it goes in a minute. Should you be not a lover of veal,
:18:18. > :18:31.you can use other meats. I know that restaurants like it,
:18:32. > :18:49.because it goes "boom!", And now we come to
:18:50. > :18:59.the famous Marsala. Ecco che arrivano le
:19:00. > :19:27.scaloppine alla Marsala. Right,
:19:28. > :20:00.it's time to find out whether Nick So Nick, your food heaven would be
:20:01. > :20:07.a shoulder of lamb for 3-4 hours, rub, then add it to a sauce made
:20:08. > :20:10.from fenugreek, mustard seed, coriander, chilli, garlic, onions,
:20:11. > :20:12.ginger and lots of other spices. It's served with home-made
:20:13. > :20:15.chapattis and some coriander rice. Or you could be having food hell,
:20:16. > :20:16.truffles. I'll make truffle and chicken filled
:20:17. > :20:20.tortellini to go with a creamy chive sauce made with chicken stock,
:20:21. > :20:28.wine and more truffles. This a like that, that is why they
:20:29. > :20:38.chose it. That drew at level, three. It was all down to Bolton. He
:20:39. > :20:44.decided to go with the lamb. Yes. We will do the curry. Nick, if I can
:20:45. > :20:50.put you to did use on this one. If you can put a little oil N'zi. That
:20:51. > :20:57.is a small amount of vegetable oil. There is a small bottle, if we can
:20:58. > :21:00.get that started. About eight tablespoons. That will do. We're
:21:01. > :21:09.going to start cooking those onions down. Rear going to blitz the spices
:21:10. > :21:14.to go with the lamb. Over here, we have a selection of spices,
:21:15. > :21:19.coriander seeds, mustard seeds, fennel seeds, fenugreek, Debra
:21:20. > :21:25.Kearns, clothes and cinnamon. We are going to blitz them in a spice
:21:26. > :21:28.grinder, which I am going to get you to have a go at. We have the space
:21:29. > :21:35.grinder here. That gets kept in there. Thank you very much. Stephen
:21:36. > :21:41.is making the chapatis. We have oil, salt, wholemeal flour. You're
:21:42. > :21:53.going to pat those out and get them into a really hot pan. All the
:21:54. > :21:59.spices going. Look at my style. Tell me when it is ready. Keep going. It
:22:00. > :22:04.takes about a minute, to get it to a fine paste. We are going to put some
:22:05. > :22:12.garlic in here eventually. Do you want garlic in there now? You have
:22:13. > :22:20.done the garlic? Put it there. Take half of that and put it into this
:22:21. > :22:25.bowl. A bit more. That is about five tablespoons, isn't it. About that.
:22:26. > :22:32.We're going to get some water and combine this together. Combine the
:22:33. > :22:36.water together for a paste. When you're using powders for a curry, do
:22:37. > :22:43.not throw them in, or they will burn. If you make a paste, it will
:22:44. > :22:51.not burn. We're going to grab the lamb. You can grind them up, the
:22:52. > :22:56.spices. We have a piece of lamb, this is a half shoulder. You can use
:22:57. > :23:03.a whole one but the cooking time is the same, 3-4 hours. We're going to
:23:04. > :23:07.sprinkle the spice mix over the top. We're going to create almost like a
:23:08. > :23:16.dry rot. You can top that up with water. That is it. A bit of salt?
:23:17. > :23:20.Ginger? Yes, ginger can go in there. A bit of salt and basically we fill
:23:21. > :23:30.this full of water, about three quarters of the way. Grab yourself
:23:31. > :23:34.some tinfoil. Cover this over. What I would do, you basically put one
:23:35. > :23:40.third full of water to stop it drying out too much. Take the entire
:23:41. > :23:48.lot and put it in a really low oven. That is the key, you cook it for 3-4
:23:49. > :23:54.hours. What we end up with is this. You dirty girl. Look at that. Nobody
:23:55. > :24:00.has ever called me that. They have called me a lot of things. I was
:24:01. > :24:05.talking about the lamb. We grab our lamb. You can take this and
:24:06. > :24:13.shredded. You can use your hands, the knife. It is up to you. Is it
:24:14. > :24:20.hot? I would rather use my hands. It is a port in the eye to the people
:24:21. > :24:23.that wash their hands. It is really terrifically hot. Is it? It is
:24:24. > :24:30.probably the hottest thing I have ever held. That is going to go in
:24:31. > :24:34.there. It is steaming. You're not just here to go, you're here to tell
:24:35. > :24:45.us about the autobiography you have written. Tell us about it. First of
:24:46. > :24:56.all, the name. It is a memoir. It is like me from your zero until I am
:24:57. > :25:01.29. -- year zero. I wanted to tell the story of a human being's life.
:25:02. > :25:06.You have had a fascinating life. I think I think I'm very fortunate. I
:25:07. > :25:13.did not doing what I start doing now until the age of 29, 30. I had a
:25:14. > :25:18.fool, long life beforehand, which was great. It makes you what you
:25:19. > :25:23.are, but you say you have written it, the last time you were on the
:25:24. > :25:28.sure, things have changed, you have got a son. I do. This is something
:25:29. > :25:34.that you want him to read? Yes, it is not instead of me, it is as well
:25:35. > :25:39.as me. It is the things we are afraid to ask their parents. It is a
:25:40. > :25:43.shame that we do not talk to her parents. Often when people realise
:25:44. > :25:50.it is too late. If you have anything you need to ask your folks, do it
:25:51. > :25:53.now. We have got a little bit of butter going into our curry. You
:25:54. > :26:05.bring this to the boil, the curry sauce. What about that? A little bit
:26:06. > :26:26.of water. We will put this on there. Yes. That is it. We give that to the
:26:27. > :26:32.crew now! Eat it. They are. Look at that, animals. All that meat, when
:26:33. > :26:40.you have done it, can going to the sauce as well. The whole lot goes
:26:41. > :26:47.into the sauce. I am not ready. A bit of salt and pepper. The
:26:48. > :26:51.coriander through the race. James. That is it. We stood this together
:26:52. > :27:01.and put some butter and coriander in at the last minute. We put the
:27:02. > :27:06.coriander in. How are we doing? Poor that in. Straight in. Straight into
:27:07. > :27:15.the pan. Shall I do a little of that? No, more than that. I am not
:27:16. > :27:22.giving you any more than that. You can brush the chapatis with a little
:27:23. > :27:41.bit of butter and we grab the curry. We pile on the curry. A bit more
:27:42. > :27:45.arise. This is for one, right? Yes. Bon appetit it. You have got the
:27:46. > :27:54.chapatis with the curry. Do I have to make -- wait for the music before
:27:55. > :28:03.I dive in. No. The music will happen after I have said this. Peter has
:28:04. > :28:09.chosen Grenache Syrah Mourvedre from Marks Spencer to go with it. That
:28:10. > :28:14.is the wine. It has all gone quiet. It is absolutely delicious. You can
:28:15. > :28:17.actually took it with the SARS but I think it benefits from cooking the
:28:18. > :28:24.sauce separately and adding the lamb. Then you get the lovely juice
:28:25. > :28:29.from the pan. If you're going to use a whole shoulder of lamb, you can
:28:30. > :28:37.give that five or six hours. That is delicious. You can cook. I do not
:28:38. > :28:38.want to shock anyone, but my plaster has come off. Cover it up with red
:28:39. > :28:40.wine. Well, that's all from us today
:28:41. > :28:43.on Saturday Kitchen Live. Thanks to Stephen Terry,
:28:44. > :28:45.Galton Blackiston and Nick Frost. Cheers to Peter Richards
:28:46. > :28:47.for the wine choices! All the recipes from the show are
:28:48. > :28:49.on our website. Simply go to
:28:50. > :28:50.bbc.co.uk/Saturdaykitchen. There's more of our Best Bites
:28:51. > :28:53.tomorrow morning at 9:15 In the meantime, have a great day
:28:54. > :28:57.and enjoy the rest of your weekend. MUSIC: Everybody's Talkin'
:28:58. > :29:04.by Harry Nilsson