31/10/2015 Saturday Kitchen

Yes it's Hallowe'en and we've got a frighteningly good

I'm joined by two chefs from opposite sides of the country today.

First the man behind the award winning Welsh restaurant,

And next to him is the Michelin starred man from Morston Hall.

It's Norfolk's finest, Galton Blackiston.

So Stephen, what are you making for us today?

I am making a Hallowe'en pumpkin dish.

What are you doing with it? A classic Italian dish. It is ravioli

pumpkin, without the pasta. But the same components.

A classic dish with a classic tomato sauce.

Yes, a great combination. And gal tonne, what is it for you?

It is partridge. It is partridge, pastry, and you will love it.

There is carrot? Carrot puree, wild mushrooms, cabbage. It is OK.

So two great seasonal dishes to look forward to from our chefs and we've

also got classic servings from Rick Stein, The Hairy Bikers, Mary Berry

Our special guest today has helped create some of the most popular

British comedy films of the last 10 years including,

Shaun of the Dead, Hot Fuzz and most recently The World's End.

But he's now using his immense writing talents in a different way,

to write his autobiography and he's here to tell us all about it.

Welcome back to Saturday Kitchen, Nick Frost.

Great to see you back again, Nick. Thank you for having me.

I know you are a foodie fan, how do you like the sound of the dishes?

Yes! Now, your autobiography, tell us about it. You wanted to put pen

to paper in a different way. Yes. Not just about the famous people you

met along the way? Yes. I found that boring when I have read All Blacks

by rich people, who get off a private jet and complain as they

have not walked in their ?1,000 shoes. I wanted to story up to the

point where I was 29, 30-year-old. It is a funny story? Yes, it is

funny. It does get bleak in the book but it is never not funny.

That is what life is. Absolutely.

At the end of the show it is either food heaven or hell. It is up to the

studio guests and some of the callers to decide what you eat at

the end of the show. So food heaven, what would it be? I yearn for lamb.

A slow roast. Anything covered in foil and forgotten for ten hours.

That is more or less what we have got. What about the dreaded food

hell? Truffle. I have an uncle, he is Italian, he brought over the

truffle. He kept it in a jar in rice. He opened the lid. It was like

a bomb going off in my mind. I have never wanted to eat it.

The difference between white and black truffles is about ?2,500.

For food heaven I'm got a great curry in mind using one

of my favourite cuts of lamb, the shoulder.

The lamb is roasted for 3-4 hours then added to a sauce made from

chilli, garlic, ginger, onions, coriander, fenugreek, mustard seeds

It's served with home-made chapattis and coriander rice.

Or Nick could be having food hell, truffle and I'm looking to Italy

for my inspiration for this one and making truffle

The tortellini are filled with chicken, cream and truffles.

They're gently poached and served with a classic chive

sauce with plenty of freshly grated truffle over the top!

But you'll have to wait until the end of the show to find

If you'd like the chance to ask either of our chefs a question

Remember if I get to speak to you, I'll be asking you if you want Nick

Right, let's cook and first up is the London born

Great to have you back on. Thank you, chef.

What are you doing? We are going to roast the pumpkin. It has really

interesting flavours with mustard fruits, sage, lemon, amaretti

biscuits and tomato sauce, served on cabbage.

Traditionally this is done with pasta? Yes it is a ravioli. So you

cook the pumpkin and puree it and mix in the flavours with the pumpkin

puree and make it into raviolis. But I thought it would be, for a lower

carb dish, to do it like that. It is a nice dish. It makes a great

garnish to put next to a piece of grilled meat or grilled fish. So

toss that into oil. Then it goes into a hot oven.

So I am cooking the cavo nero? Yes, it is a type of cabbage. It grows in

Britain. You are growing it, James? Yes.

I think it is part of the brassica family! Really?! It is good. It has

lots of iron. It needs to be cooked really well.

You are cooking that with the skin on? Yes, cooking it with the skin

on. It is easier to peel once the pumpkin has been cooked. You don't

get the jagged edge where you have been cutting it off with the knife.

So this pumpkin has been cooked. I will skin this. And these are the

mustard fruits that I have been telling you about.

Explain them, they look like candy fruit? They are. But with mustard

essence in with the fruits to glace them. So they are sweet but also

with a bit of heat and savoury. That with the biscuits, again, it has the

texture, the crunch, the sage. But importantly, it has the sweet and

the cheese. It reminds me, when I first had this dish. It was in

Italy, gosh, 15 years ago. You can buy them at this time of

year? They make great gifts. They are fantastic. They look like the

candy fruit but with a twist. They are.

So, I have the cabbage, a little oil, sweated off with onions and

garlic. Thrown in the chilli, put the lid on, you cook that slowly?

About 25 minutes for half an hour. It does not benefit from being

undercooked. Now we are on with the next bit.

Now, Nick has a book out but you have a book out. This is the way to

do a book. You phone up your mates and get them to write bits. But it

is a great title. The book is called: Inspired By. It

is basically about what inspires me. It is not really a recipe cook but

inspiration. That is the third of the book. And then it is my story,

so my autobiography, almost, with some of the stories of where I have

work and the interesting people I have met. And the third is from

contributions like yourself, who kindly answered the question: What

inspires you? Some of the responses were incredible.

It is not all about, inspiration does not always come from cooking,

even if you are a cook. Did they all get a cut of your advance?!

Unfortunately, Nick, as we self-publish, no! I was talking to

James earlier about print runs. We have printed 1,500 copies. That make

it is exclusive. What is your print run? A lot more

than that! So the fruits go on top of the pumpkin like so. It is not

that sweet. That looks delicious.

A decent Delhi will have them or get them online.

I think that the supermarkets are selling them. So we have deep-fried

sage to go with these. Then a little tomato sauce to warm

up. You can buy a good quality tomato

sauce. I make it, it takes five hours, it is made with chilli, olive

oil, garlic cloves and tomato pulp. This is from a recipe in Italy? It

is a book that I came across. A friend of mine had them. It is from

a restaurant in Brooklyn in New York, an Italian restaurant.

With the cheese, this is important. It is going to melt. It is popped

back in the oven. For a couple of minutes? Just two

minutes to melt the cheese. Afterwards the sage and the biscuits

go back on top. Then the cabbage...

Remember if you'd like to put a question to either of our chefs

Calls are charged at your standard network rate.

Right, you have the sauce. Explain what is in it for the sauce. Do you

use the skin for the tomatoes or not? Everything, we don't make it

from tomato that is fresh, we buy the big tins, with the tomato pulpo.

As opposed to passata. So that is chopped whole tomatoes. You can make

it with fresh but you would need a lot of tomatoes.

You cook it until it splits out? It takes about four to five hours. You

need olive oil, garlic, chilli flakes and then add the tomatoes,

for four to five hours it breaks down, it gives it an intense sauce.

That goes with the cabbage. But not so much of it.

In the book, it is like a life story for you. But your career, it is

fascinating. As a foodie, you are one of the chef's chefs, do you

think? Well... ! He is, absolutely! The brigade, the harvest, the heat,

the Marco time. It is rock and roll. Absolutely.

With young people, Hal Jones, Jason Atherton, Marsh Sergeant, and I this

the pleasure, so did they, I assume, of working in the same environment.

The enthusiasm was infectious it rubbed off each other, it proved

popular in the terms of the food that we did and the success of it.

So that is it cooked with the cheese.

So with pasta, you would make the filling out of what? The pumpkin

puree with the cheese grated into it, the biscuits and a bit of bread

to dry it out. Crush the biscuits up, you don't want them too chunky

it is all in there. You would not know this is in there from the

flavour but doing this way you get to feel it as well as taste it.

This could be a smaller version with a grilled pork chop on the side.

Why do you cook it with the peel on? I think it is easier to peel it off.

It is a nicer way of doing it. Otherwise you get a jagged edge, it

looked contrived. A little olive oil to finish it off.

Give us the name of the dish? It is tort eleveny without the pasta,

zucca, that means without. -- Tortellini.

That looks great. Mmm, that is good.

It is great with the mustard fruits. That tomato is amazing.

It is Tchaikovsky a cheese and a marmalade sandwich! The mustard

fruits are key to this. Happy with that? Amazing.

, I have come to punk and weak. This file is near Weybridge. Before I

head off into town to find fantastic wines, it is time for some fun.

Stephen's recipe is a great way to use all your pumpkin this Halloween.

It tastes delicious but also different, so this is no time for

boring wines. I was with my mother-in-law when I was trying to

find a wine for this dish. -- wine. For once, we were in perfect

agreement. This works well, but one wine just shone, and that was the

delightful, the gorgeous, the funky Passimento Bianco. You can see

straightaway that this wine is going to be different. That is very true.

It is made from partially dried grapes. It gives the wine I really

succulent and heart-warming feel. It has a real richness. That is because

of the roast pumpkin and mustard fruits and Amaretto biscuits at the

sweetness to the recipe. It is important to match that otherwise it

can taste to dry. It also means it stands up to the gentle heat of the

mustard fruit and the chilli. Finally, it picks up on the sage,

there is a herbal element. Really, this is more about enjoying the

overall flavour experience, which is just seamless. Stephen, I think my

mother-in-law had it spot on. She said that this is a wine that goes

with the flow. Cheers to that and you're fantastic recipe. I think she

was right. What do you think where's my on the

money, great value and very well-balanced. Great to have at

Christmas. Absolutely, very nice. Coming up, you have a great seasonal

ingredient to share, partridge. What are you doing? We will be wrapping

it in potato, spinach. We will serve it with carrot puree, wild

mushrooms. You are going to be doing most of it. I did 98% of it in

rehearsal. Remember,

if you'd like to put a question to either of our chefs today then call

us now on 0330 1231 410. Or you can tweet questions to us

using the hashtag Saturday kitchen. Right, let's catch up with our

globetrotting gourmet, Rick Stein. He's in Cambodia today

and starting off with a trip to a local bakery that bakes something

a little out of the ordinary, I was invited by Johannes Riviere,

a young French chef who has lived I think he was rather proud

of the fact that French imperialism I was reminded watching these

incredibly skilful chaps do this. Julia Child wrote a book

in the '70s called Mastering The Art Of French Cooking,

in which she described how to roll I seem to remember it taking

about four pages. These guys are doing what took

four pages in about four seconds. The dough is baked for about 20

minutes in this baker's oven. They use lots of steam to develop

the crust, just like in France, but the difference here is that

the bread is rather sweet. It's looked upon more as a cake,

but it did seem particularly scrumptious as a barbequed beef

sandwich back at the temples, with lots of sweet chilli sauce

and a green papaya salad. So the French are long gone,

Johannes, why do you think Baguettes are one

of the few things that French have It's interesting

because it's considered as a cake, but it's something you can find

anywhere in the countryside. Really in the middle of nowhere,

but motor bike coming through with just a stack of baguettes

and people stopping. Cambodian eat that,

actually with banana, with ice cream But the technique is perfect,

isn't it? Yeah, it's really industrial,

I think. I

don't know half of these fruit, Johannes.

That looks like a plum, is it? It's extremely seasonal, so you

came at the right time for that. I mean, this is what's so nice

about these sort of markets, half the things you see here to me,

I don't know what they are. Don't eat the skin,

and if you cut it in half... Extremely easy to make

a nice decoration on the plate. It's a white flesh with

a big stone in the middle. It tastes almost like chemical,

it's not in the season. It's very Chinesey and cheesy,

and they're fresh. It's just very refreshing,

like all cactus fruit. Yeah, yeah, it's true,

it's a bit bland I think. The dragon fruit,

a triumph of style over content. Well, I'm getting

a bit addicted to these. You know, in football they send

out talent scouts all over the I wonder if supermarkets do the

same, whether they've got people coming out to these sort of markets

and, finding things like this, and going out, off into the fields, and

bringing them back, because I can tell you, if I was one of those

people, this is what I'd be bringing back to our supermarkets, cos I know

I've never seen them in England. This is a village that prides

itself in making one of the prime ingredients of Cambodian food,

something which has always been David, the director, has just -

rather unkindly - suggested that, er, if you don't wanna take as long

as this to grind the rice, get yourself a machine, which of course

is saying, this is very, a very old fashioned way of doing something,

and of course that went through But what's also going through

my mind is here we've got a family doing something very much

together, obviously getting on with each other, and you have to

say, who's the happiest? Somebody with

a machine doing this thing in a tenth of the time, or all this group

and all the chat that's going on, and as she's just been pushing this

machine, she's been making little It's trying to keep it smooth,

really, that's the thing. What happens then is that the rice

is pounded into a form of dough. It reminds me

of white latex rubber. Then it's put into this cradle

and boiled in water Like so many things,

this was a Chinese invention, developed thousands of years ago,

and it always surprises me about the ingenuity of man and how

he came up with such an idea. But the whole point of all this

rather laborious process is the fact that rice has no gluten content

and, therefore, to make it elastic, you have to first cook it and then

pummel it to turn into noodles, otherwise, as you would think,

if you just roll up a rice bowl... a rice ball and drop it into boiling

water, it'll just disperse. I'm told the Cambodians feel that

nobody would be interested in watching something like this, like

tourists, but I think they're wrong. I just find it fascinating and,

and the fact that this has been going on since the 12th century,

cooking and producing rice like this and still it's happening

in this way, I think it's The dough is now put into a wooden

tube and, under enormous pressure, is forced down through a series of

holes, a bit like a mincer, really. I couldn't stop myself thinking

about the Flintstones The noodles are then cooked for

a few seconds only, to set them, and Before this I've only eaten them

in their dry state, but fresh from the cauldron they're brilliant in

a soup, made with aromatic herbs, The rice noodle is the bread and

potatoes of Cambodia in my book. Luckily we're able to buy rice

noodles very easily here in the UK and they make

a great store cupboard ingredient. I'm going to use some now to make

a great salad with palm sugar, mint chilli and soy to go with deep

fried crab ball! Lovely dressing to go with these

noodles. You can serve it with chicken or fish. I'm going to serve

them with some little crab bowls. Crab cakes. We help white and dark

crab meat. I'm going to get you to pick of the mint leaves. I want you

to grind them with a mortar and personal with some coriander. If you

can chop these, please. Just the leaves and the men? Yes. We want a

good half bunch. Stop shouting. You should be used to this. You cut your

teeth in a restaurant, didn't you? Yes, I started on the big grill on a

Saturday night. You have got the chopping down. I said that. What was

life like? I liked it a lot, that kind of pressure, where people are

screaming at you. You have 50 different bits of meat on and you're

having to ascertain by touch alone at what point, where they are in the

cooking. It is a good kind of pressure. You see on your

autobiography that the restaurant was kind of like a training ground

for you when it came to acting. Is that right? Being a waiter taught me

how to act, slightly. Unless you are what every customer wants every

time, you're not going to get good tips. I learned to ascertain and

breakdown people's characters within a second and try to be what they

wanted me to be. It sounds horribly defies. Reading through the

biography as well, you say that you never wanted to be an actor. No, if

someone had come down and said, you're going to be an actor, it

would have been a punishment for me. I got really embarrassed about it

and ashamed. I was quite shy. Having to act in front of people was a

really weird thing. You did not go to drama school and all that,

pretending to be a fluffy cloud? That came later. I did not train to

be a cloud. We're going to take the crab, put it in flour, egg and

breadcrumbs and roll it around. Your life in your autobiography is quite

fascinating, highs and lows. Great stories in the air as well. The

Istanbul thing was fantastic. Tel Aviv, in Israel? Yes. What took you

over their? I had a good friend. I was 17 or 18. He said, I think you

should leave London. I lived in Israel for a while. He said, there

is a place you. He was talking to bits. It is essentially a farm. You

go and work. They do not pay you anything, but they give you clothes

and they feed you. I stayed for two years. This was working as a

volunteer? Yes. Some great stories when you were over there. Many that

I can pinpoint. What about ketchup sandwiches? The food was very bad at

that point. I did not eat vegetable until I was 30. Living on a farm

where there was just essentially vegetables was tough. Keep going. I

am aware of the matter was an ketchup, in turn, is a vegetable.

Toast and ketchup is the thing that kept me alive. It is fascinating

what brought you back to the UK. I girl. It is always a girl. I fell in

love and followed her back and that did not work out. I ended up working

in the restaurant. When was your big break? Meeting Simon, knowing Simon,

he was going out with a waitress at the time. She worked in the

restaurant. I met him through her. We got on and hung out. We made each

other laugh. That was it. We have got the rice noodles here. They are

going into the boiling water. About a minute.

This is like the pesto? It is kind of like that. We have the palm

sugar, then the sesame oil, then a combination of soy sauce and a

little bit of sesame oil, and fish sauce.

Oh, Nam Pla! This is great having somebody else who can cook! What

else? Chilli. Yes. You want that ground down too? Yes.

I think that is a mistake. You said you did not want to write a

book about what you have been doing but the huge inspiration for you was

about your son? Absolutely. He is four-and-a-half now. He is a little

monkey. I just wanted him to know... Sadly, I don't have folks anymore.

There are big gaps in my history of them. So just stuff about what they

liked and are afraid of. How they courted one another. What was their

favourite restaurant. I didn't want him to get to a point thinking what

was my dad like? Now, he is only four. He is not allowed to read the

book until he is 50! What is it like writing about your life? It was very

indulgent? You know what I mean?! I mean, it was, I just, I knew what I

wanted to do when I wrote it. I wrote it all down. I have a

selection of notebooks that I use. I tried to write down everything that

I could remember throughout my whole life and saw if I could make stories

around it. And you did it all while making the

film? Yes. Tell us about the film? It is the

second in the Snow White. We did Snow White and the Huntsman. With me

and Chris Hemsworth and Sheridan Smith. Yeah, I'm a dwarf again!

Dwarfing it up. We had a great life. I don't know if I would ever write a

book and do a film at the same time. It is a lot of hard work? Stupid.

We talked about the book but did not mention what it is called? Oh,

Truths, Half Truths and Half Lies! It is coming out now! Now, there is

the dressing. Shall I stir that? Yes.

And there are the rice noodles. This will basically warm it up. It might

need lime juice in there. I have just binned a loft ruse nude

-- I have just binned a lot of rice noodles.

I have a plancha grill... Oh! Don't judge me! Yeah, I am doing that

tonight. Are you induction or gas? I have

gone full induction. The section where I go induction is not covered

in my book, which is out now! Look at that! Now, dive into that one.

Can I? Yes, that is for you. I usually have a thing where I don't

like eating on telly. People look and say, "Yeah, that is why he is so

big." Oh, thank you! No! Lovely that, ain't it?

So what will I be making for Nick at the end of the show?

It could be his food heaven, lamb and a lamb madras curry.

The lamb is roasted for 3-4 hours then served in a sauce

made from fenugreek, coriander seed, mustard, onions, chilli, ginger,

It's served with chapattis and a coriander salad.

Or it could be food hell, truffle and chicken tortellini.

So It is down to the chefs and the Gothss to decide what you are eating

Right, let's make our weekly visit to the world of Mary Berry.

She's at home making a couple of her favourite sharing dishes today,

a sausage tray bake and a pavlova but first she's nipping out for her

Wrap up Mary it looks a bit nippy out there!

What do you sell the most of? Oh, lots of sausages.

You have all sorts of varieties here? We do about 25 different

flavours, so we bring a selection to the market.

Which is the most popular? Probably the plain out of all of the flavours

that we do. But we do caramelised onion. A black pudding where we get

the blad pudding from Scotland. Oh, here at the end, pork and leek.

My favourite. Thank you.

One of my favourite recipes is using my next recipe, roasted sausage

supper. I am using 500 grams of new potatoes, chopped in half. Two large

onions sliced into wedges. Keeping the root on, helps them to stay

together. And two red peppers, roughly chopped into bite size

pieces. Now for the magic part of the

recipe. A simple plastic bag! I'm going to

put all the vegetables into the plastic bag, with olive oil and rub

the bag. It is a light coating. I don't need to use too much oil and

my hands are clean. Add two cloves of chopped garlic and thyme to the

bag. In it goes. Lastly, the sausages. These are herb and leek.

Prick the sausages. I'm using 12 in this recipe. That's it. Add them to

the bag... And in goes two table spoons of olive oil.

So, then you want to hold the top of the bag and tip all of these until

every single one is well covered. I think that is a good job done! You

will need your biggest roasting tin for this. Just tip everything in.

You want one even layer with the sausages on top so that they cook

through. Right, that is all ready for the

oven. I'm going to cook that at 200 degrees fan for about 35 or 40

minutes. When the sausages are brown, turn

them over. And for a bit of extra flavour, add

200 mls of white wine. Continue to cook at the same temperature for

another 20 minutes. So, how about that, then? Doesn't

that look inviting? You want to have everybody ready to come and help

themselves and you can really see why this is one of my favourites.

All of the washing up I've got is one tin.

Of course, the market is full of ideas for sweet things too.

And I always keep my eyes peeled for the ingredients for one of my

favourite tried and tested puds. So first of all I'm going to

separate the eggs. I've got three eggs here and they

are nice and fresh. The secret is to whisk on full speed. The main thing

is to get as much air into the egg white as you can.

So full speed ahead now. When the egg whites start to look

like cloud, add 175 grams of caster sugar, a spoonful at a time. Keep

your mixer on full speed, until the meringue is stiff.

That looks about right to me. Let me just show you... It really looks as

stiff as can be. And I'm going to be brave and you will watch it drop. Is

it going to drop? No. Really, really stiff. As it is a Pavlova, I want to

make it lovely and soft in the middle. So mix a level teaspoon of

cornflour and white wine vinegar together, a teaspoon, and fold it

into the meringue. Take a baking shoot, topped with baking paper,

with a 20 cm circle marked out. Spread the Pavlova mix on it. Squash

that down. Push it all out to the edges.

So I'm quite happy with that. It looks nice and informal, there are

peaks sticking up and there is a nice cavity in there to put lots of

cream and fruit. Turn down the prove heated oven from 140 degrees fan, to

130 degrees and cook the Pavlova for an hour. Once it is cooked, the key

is to turn off the oven and leave the pave loafa inside to cool for a

good two or three hours. So now to make the filling.

Identify got 225 grams of beautiful blackcurrants that I have taken off

the stalks and the same of red currents... Then I have blackberries

as well. Those are huge blackberries.

And 175 grams of caster sugar. On with the heat. And then stir gently

until all of the sugar has melted. Then turn off the heat and add the

175 grams of blueberries. Leave it to cool completely before adding the

raspberries. And then to make it really special,

a little bit of cassis. About two or three tablespoons.

One, two, three, oh, definitely three.

Once the Pavlova has cooled, it is time to bring the show-stopper pud

together. Well, that is just as I wanted it to be! That very, very

pale, sort of creamy colour. And it is... Beautifully crisps. I've got

some whipped cream here. And this will stop the fruit juice

going into the meringue. That looks pretty good, doesn't it?

Do you know, I've been making this for years, and I still get excited

And there'll be more from Mary on next week's show.

Still to come this morning on Saturday Kitchen Live,

Antonio Carluccio is under pressure today.

He's cooking lunch for some local Italian militia men and is preparing

them a feast of fresh pasta with artichokes and veal scallopini.

It might be Hallowe'en but there's a much more frightening

Yes it's Galton versus Stephen in today's Saturday Kitchen

We heatwave yourself! I added that bit.

Can Galton EGGs-orcise his culinary demons and finally

Or will Stephen SCREAM his way passed all the other chefs

Personally I think they both have a GHOST of a chance

but you can see how they do, live, a little later on.

And will Nick be facing food heaven, lamb madras curry with coriander

Or food hell, truffle and chicken tortellini with

You can see what he ends up with at the end of the show.

Right, cooking next is Norfolk's finest, Galton Blackiston.

Galton, on the menu is partridge, what are you doing with it? We are

using the legs, taken off the bone and we are going to firstly have

some peeled potatoes and then you are going to pickle the

blackberries. Then what I am doing with this, you

want large-leafed spinach. Taking the vein off if needed. Chucking

them into boiling water and blanching for sents and literally

putting it on kitchen roll. I am doing the pickle which is sugar

and vinegar in here. That's right and add all of the

aromatics, as in the ginger, the chilli, and the tarragon and that

sort of thing. Now, this piece of kit, if I can get it working, is my

potato stringer, James. One of those things you had about 30 years ago!

You get them on shopping channels now at about 3.00am in the morning!

I saw one of my chef idols using them! Me?! No, you couldn't use it,

it is too complicated! So, you get this potato string and then you

blanch it. In salted water for literally 15 seconds. Why do you

blanch it? To help it stick to the partridge with the starch.

Now there is cabbage here. You are using the hispy cabbage.

I like this one. It is softer. It is coming to the end of the season,

then you move on to Savoy but cook that and properly. Not your al dente

style. Now wrap the partridge in the spinach. So they have been blanched

and put on the kippen roll. Just let them dry.

Yes, please. Get them in a nice hot pan. How long did it take to go?

Insigne, about three or four minutes, but you need to leave them

to rest. I have a couple which I have done. I will show you them in a

minute and then I will show you how to finish these of. They need that

resting period. You have them like that. Then pastry. Feuilles de

Brick. You have had some good news since you were last on? Yes, working

with you is always great news. Your fish and chip shop. Yes, incredible.

From starting bad business of a few years ago, we are in the top five in

the country. We are waiting to be judged to see if we are the top fish

and chip place in the country. Incredible, and it all came about as

a fluke, watching Norwich City play badly. You want? Playing badly in

the Premier League. We are all right now, three points today. What is the

fish and chip shop called? It is called number one kroner. I am very

proud of it now. We now employ up to 80 people. You say that this is on

the menu? This could theoretically be on the menu. In a fish and chip

shop? It takes four minutes to cook, ideal. It is seasonable. You wrap

this in the Feuilles de Brick like this. What sort of pastry is that?

Feuilles de Brick. North African? It probably is. You're going to tell me

something I do not know. Move that out of the way and then take the

potato. You put that into cold water for me, bless you. Yes. It is

perfect. I am just trying to think what part of the dish you are

actually doing. The most important part. I have done the bit you are

doing in the fryer. Have you? Yes. I am doing this, the most important

bit. If you do this wrong, all the potato comes off and the dishes

ruined. Is this a dish from Morston Hall? Yes, because I am into

shooting and seasonal fare. This is the best time of year for partridge.

How can I keep it succulent and interesting? This is the way

forward. That goes into the fryer. We have got that pre-made. You want

to give that three or four minutes. I will tell you about the carrot

puree. We take some lovely carrots and peel them and cover them in

carrot juice, only carriages. Fresh carriages? Yes, this is what we do

at work. It is labour-intensive but delicious. We pass it through

various service. You carry on. What is he doing with this dish? It makes

the most incredible carrot puree. It has been done, by the way. Have you

done some croutons? They are on time. They are there. You have the

pickled blackberries in there. You can keep these four months in the

fridge in an airtight container. They are perfect. Start the washing

up, James. I am just going to finish this sauce, a partridge reduction.

These are elderberries. They look a bit man key. That is because they

came from my garden yesterday and travelled overnight, but they are

good. I love using elderberries. How is my partridge? It is coming. Good

boy. That was a very important part, showing how to do the partridge. You

fail to understand that. You are writing a book as well at the

moment? Potentially I have been asked to write a book on fish, which

is something I like the idea of, but not necessarily the very complicated

recipes that we do at Morston Hall. Very simple dishes. It interests me.

How far for those? Nearly there. Am I ready to start plating? Yes. The

carrot puree, like so. Neat. That is a bit fancy. It is. Look at the

state of these leaves. I told you to take the middle thing of them. I am

about to get a clip round the year, I know I am. More than a clip. What

is the name of your dish? Do not encourage him. OK, OK. You can see

it is already looking a picture on the plate. Like that. So tense. I

bit of seasoning? Yes. We could have these in Norfolk, and in three

minutes, you could have partridge. Let them rest. To be fair, that is

pretty spot on. By the time it has rested, it is pretty spot on. Well

done, James. Thank you. Do not encouraging. I am glad you are

watching. Perfect. This one, I will take a little selection of them.

Like so. Like this. It is not a big plateful, like you like to put out

for everybody. After you have had all those wonderful dishes, you want

something a little bit later. That is partridge croustillant and it is

delicious. What is the name of this dish? Partridge croustillant. Do you

not want the blackberries on their? Yes. Perfect. Happy with that?

Perfect. That is why I am your wingman. Amazing. That was a bit

stressful. It was. We all felt it. It was not for Bolton. It was

brilliant. You could do that with pheasant. You could beat fry it.

That is what I am so happy about, you can bring so many things into

play. I thought we were makes. Yes, fantastic. It is all right? Do not

look at him, I took of it. Right,

let's head back to Weybridge in Surrey to see what our wine expert,

Peter Richards, has chosen to go Optimism wonderful season for food

lovers. But the recipes can be quite rich. Gholston's partridge is

beautifully uplifting and wholesome. That is great news on the wine front

because it gives us options. If you love white wine, go for a lovely

Rioja. But it is something about this dish that cries out for an

elegant red wine. Do not forget Beaujolais. It is brilliant at this

time of year, can be wonderful value, and is great with game. It

just sings with this dish. I have found a wine that trumps the glories

of that. It is the delightful Umani Ronchi Montepulciano d'Abruzzo. If

you're after a great value alternative to Italian red wine, you

can do a brilliant job with this. The key flavour on Bolton's plate is

that tiny pickled blackberry. It is joyous. The lovely fruit in this

wine chimes in immediately. The tarragon also comes through strongly

and there is a herbal town which works well. It is savoury but it

does not overpower the partridge and the mushrooms. It stands up to the

rich sauce. Galton, you're brilliant partridge is my new food heaven, and

here is a great value wine to enjoy with it.

Cheers. Indeed. I need that after that. I have to say, you are a star.

This is phenomenal. We have had some great wines on the show for me. What

do you think? I do not like it. It is too tart for me. I wanted to be

honest. I am not finished, James. With the game, that is not bad for

me. Now it's the turn of Si and Dave,

the Hairy Bikers, They're

in their kitchen making breakfast Two of our favourite things

must be breakfast and curry. The two combined make kedgeree,

and it must be one of the great And we love it cos it's spicy

and it's gorgeous. It is one of those odd Anglo-Indian

dishes that came out of the British One of the tales is,

it came in with the Scottish The Indians had a rice dish for

breakfast called khichri, and that's We're going to poach the haddock

in a large frying pan filled with And cook it for about eight minutes,

until it's flaky and gorgeous. And we use that water for cooking

the rice, so all that fishy, lovely, And just to add a little bit more,

we put a couple of bayleaves in. After the fish has been poached

for eight minutes, strain it in a colander, but don't

forget to keep the water. That's the beautiful liquor,

isn't it, that? And then we simply put the rice in

here with this liquid, and if we've done our sums right, this should be

the precise amount necessary for If you cook 200 grams of Basmati

rice for around eight minutes with the lid on, and leave it to stand

for another two, you should find that all the water's been absorbed,

and the rice is nice and fluffy. Now we can get on with the rest

of the ingredients. First we need to chop an onion

and cook it in 40 grams of butter and a tablespoon of sunflower oil,

until it's nice and soft. And while Dave's doing that,

I'm going to hard-boil four Nice thing about kedgeree,

it does hold quite well. Cook those onions slowly, but we do

want a little bit of colour on them. I'd flake the fish now

if I were you. And look,

it just flakes away from the skin. If there's one herb that works

well with fish, it's parsley. We're using roughly three

tablespoons of flat-leaf parsley, I must say,

I really do like kedgeree, and I eat We need to give

the kedgeree that spicy kick. This is ordinary curry powder,

just simple, plain, Peel the hardboiled eggs

and slice them into quarters. Today we don't eat dishes like this

for brekkie very often, but in the Victorian age, people really

went to town on their morning meal. It's lovely and fluffy,

and this rice is going to colour up beautifully when we stir through

the curry powder. I'm trying to break the rice up

as little as possible, because I don't want it to turn to

porridge or become a risotto. Now, next is this beautiful,

beautiful smoked haddock. Now, try and maintain the flakes,

and just fold them But whatever the breakfast, you've

got to have eggs, haven't you? If the yolks separate from

the bits of white, don't worry. Add the juice of half a lemon,

lots of black pepper... When you've got eggs,

you've got to have pepper. There's loads of salt in the smoked

haddock, so take care with the salt. He'd dot the top with butter,

and it was just epic! This is where it's like a biryani

in a pan. In the Navy, that'd sit in the

officers' mess under a covered... under a covered platter,

and the butter would melt. It'd go down into your kedgeree, and

heaven on a plate would be served. For the final flourish of the dish,

we'll add about three tablespoons It'll just release all those lovely

curry flavours off the rice. Tchen roll. Just let them dry.

A great British breakfast. Aye!

And there'll be another hearty recipe from Si and Dave next week.

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

Each caller will also help us decide what Nick will be eating

Samantha is there. What is your question? I love

Saturday Kitchen, I can't belief I got throughment

Thank you very much. I have frozen mussels, I would like

the best way to cook them without poisoning anybody! Are they in the

shells? In the shells. Frozen mussels in the shells. That

is interesting. Bin them! To be fair, I would be

safe and get them out of the shells and make it into a soup or a

veloute. You can do a lovely lightly curried veloute.

You can use the pumpkin as a base. Using the pumpkin, star anise, pick

out the mussels and add them to the soup with some cream.

Cook them in the pan with white wine, drain them off, keep the

juices, use it in the soup with pumpkin, and star anise, and put the

puss es back in with a bit of cream and mix it together.

I'm his spokesperson by the way! What dish would you like to see at

the end of the show? I love Nick Frost, so it has to be heaven.

You have tweets, Nick? This is from Brian: Hey, guys, what is the best

way to cook octopus for taste and tenderness? Again, this is something

that must be cooked lowly. But an hour. I would cook it in fish stock,

if you don't have fish stock, white wine, aromatics, some veg, once it

is cooked after an hour, cool it down. When it is warm we wrap it all

together in a sausage, in a cling film and freeze it, chill it down

and slice bits off so it is nice and then, like a Carpaccio. Serve it

with something seasonal. Got another one? What can I do with

aubergine that is not boring? I would deep fry it. Serve it with a

miso sauce. It is on the BBC website. We did it on the show. You

take the miso piece and water, and 1. 5 times the amount of sugar and a

council of tablespoons of honey. Boil it, it is an amazing caramel,

drizzle it over the top of the aubergines and then with some sesame

seeds. It is amazing. Now to Ann, what is your question? I

have a recipe to do with the hairy bikers, it is with brill. One of the

vegetables was delicious, I could not identify it, I wrote to them to

ask what it was, they said it was a veg that I had not seen for years

and years. I would love to know how to use it, how to buy it? Just skip

to the end! Buy it, use it? The recipe for this is, it is a muddy

vegetable, it needs a wash. It will go brown quickly. As you peel it, if

you get water and put in flour, and sieve it into the water, it is a

blanc, and then cook it in the water. Add some lemon juice but with

the white water and cook it in there, it is long so cut it in half.

This is a root vegetable, and then when it is cooked it is great to

wrap in Parma ham and pastry or pan fry it. Cook it in hot oil. It will

stick. It gets sticky. It is delicious.

What dish would you like to see at the end of the show? I'm afraid

hell... Oh! And Amanda, what is your question for us? I have monkfish, a

dinner party for eight. I don't know whether to do it as a starter or for

a main. I would do a curried monkfish? How

big is the monkfish. At my restaurant we could do it for eight

with a large piece. Is it a big piece? It is a fillet.

OK. Take the membrane off and absolutely right, lightly curry

powder it in a mild curry powder. Seal it off in a frying pan with oil

and butter. Sieve it off and then roast it for five minutes, let it

rest. It is delicious. What dish would you like to see at

the end of the show, food heaven or hell? Heaven, please.

And Angie, what is your question? I have 1. 5 kilos of lean boar in the

freezer. I have no idea of the cut. Or what to do with that one.

Bin it! No, slow cook it. Yes, that has ragu written all over

it. Make a ragu, using red wine, dice root vegetable, get the dicing

going first, get it cooking. Corp it up with the meat, cover it with red

wine. Add stock and cook it for houfsh long, a couple of hours if

you have a slow cooker, great, put a lid on it, cook it with some pasta.

We did it on the show last week. You can use a similar recipe to that.

It is still available on iPlayer! Oh, is it?! What dish at the end of

the show? Heaven, please. Fiona from Cheltenham, are you

there? I'm here. I don't do well with duck breast, could you give me

advice, please. Skin side down on the frying pan for five minutes.

Turn it over quickly, two minutes in the oven. Slice it, beautiful with

pineapple. Great with the blackberries. Yes,

perfect. And salsify. What dish would you like to see at

the end of the show? So, sorry, about it is hell.

It's time for the omelette challenge.

You can choose what you like from the ingredients put in front of you.

I'll taste them to make sure they're omelettes and not scrambled eggs.

The clock stops when your omelette hits the plate.

Let's put the clocks on the screen please.

Remember these are just for you at home

Mmm! That came off there! It looks amazing.

Is it? Do you want to taste it? No, I'm already! It is a proper

omelette. Is that three eggs in there, chef?

He left one in the pan. You lose time by cracking eggs into

the bowl. Why not crack it You lose time by cracking eggs into

frying pan I know! Galton... Yes? I am going to class it as an omelette.

You did it in 17. 72 seconds. That puts you there and knocks Glynn

Purnell out of the frying pan. Stephen... You did it even faster,

of course. You did it in 16.44 but that's not an omelette! Oh, come on.

I have to do that, we have blown the budget on this...

# He did the mash # He did the monster mash. He is

looking at me, wondering what is going on. I don't know!

So will Nick get his food heaven, lamb madras with coriander rice?

Or food hell, truffle and chicken tortellini?

Our chefs will make their choices whilst we get more classic Italian

He's cooking under pressure today and he has some slightly

scary looking Sicilian guests who are arriving any second.

But first he's got a lunch date with a shepherd!

BRASS BAND MUSIC SHEEP BELLS TINKLE And all of this because I want to

Sono venuto a vedere cosa lei mangia per il pranzo.

Fantastic bread. Olives! The most natural produce!

Pecorino! The cheese that the shepherds make. I have to taste it a

bit. It is rather emotional,

for me as an Italian, to be in Garibaldi,

with thousands of like-minded people in red shirts, came from

the north to unify Italy in 1860. This monument has been

erected to celebrate that. When he came here and defied

the Bourbons he said, "Here, either DRUMS

PLAY In the small town of Calatafimi DRUMS

PLAY I am to cook

for THESE impressive gentlemen. But first, a walk to meet Silvana

Adamo who, I hope, will give me ideas of what I might make for them,

with the freshest of local produce. Silvana, a lady from Calatafimi,

is helping me to pod. Actually, I

like to eat those very tender peas. It's a really important day, today,

for Calatafimi. I'm cooking today,

so who are those people? Well, it's an important group

called the Maestranza... A ceto was originally a militia,

whose job was to guard I hope their appetites are

as fierce as their appearance. Fresh peas, wonderful onions, fresh

broad beans and fresh artichokes. These are coming into the pan,

with some olive oil. Oops,

they're going all over the place... Then I put some good olive oil -

plenty of that here - and a little Then the miracle of television -

already drained pasta. And we put this here inside,

mix it thoroughly and this is the Cannolicchi is the sort

of pasta they love here in Sicily. This is what is accompanying

the second course. Those peppers are cut very thinly

then I put them with capers. I use salted capers, garlic,

two olives and the most wonderful This comes all in a pan, here -

and I did one earlier - After 20 minutes, the combination of

all the ingredients, and a shot of vinegar for sharpness, has produced

something very, very, good indeed. And I will combine it with

my main dish. If you are

a lazy cook, this is for you - And scaloppina and Marsala -

it goes in a minute. Should you be not a lover of veal,

you can use other meats. I know that restaurants like it,

because it goes "boom!", And now we come to

the famous Marsala. Ecco che arrivano le

scaloppine alla Marsala. Right,

it's time to find out whether Nick So Nick, your food heaven would be

a shoulder of lamb for 3-4 hours, rub, then add it to a sauce made

from fenugreek, mustard seed, coriander, chilli, garlic, onions,

ginger and lots of other spices. It's served with home-made

chapattis and some coriander rice. Or you could be having food hell,

truffles. I'll make truffle and chicken filled

tortellini to go with a creamy chive sauce made with chicken stock,

wine and more truffles. This a like that, that is why they

chose it. That drew at level, three. It was all down to Bolton. He

decided to go with the lamb. Yes. We will do the curry. Nick, if I can

put you to did use on this one. If you can put a little oil N'zi. That

is a small amount of vegetable oil. There is a small bottle, if we can

get that started. About eight tablespoons. That will do. We're

going to start cooking those onions down. Rear going to blitz the spices

to go with the lamb. Over here, we have a selection of spices,

coriander seeds, mustard seeds, fennel seeds, fenugreek, Debra

Kearns, clothes and cinnamon. We are going to blitz them in a spice

grinder, which I am going to get you to have a go at. We have the space

grinder here. That gets kept in there. Thank you very much. Stephen

is making the chapatis. We have oil, salt, wholemeal flour. You're

going to pat those out and get them into a really hot pan. All the

spices going. Look at my style. Tell me when it is ready. Keep going. It

takes about a minute, to get it to a fine paste. We are going to put some

garlic in here eventually. Do you want garlic in there now? You have

done the garlic? Put it there. Take half of that and put it into this

bowl. A bit more. That is about five tablespoons, isn't it. About that.

We're going to get some water and combine this together. Combine the

water together for a paste. When you're using powders for a curry, do

not throw them in, or they will burn. If you make a paste, it will

not burn. We're going to grab the lamb. You can grind them up, the

spices. We have a piece of lamb, this is a half shoulder. You can use

a whole one but the cooking time is the same, 3-4 hours. We're going to

sprinkle the spice mix over the top. We're going to create almost like a

dry rot. You can top that up with water. That is it. A bit of salt?

Ginger? Yes, ginger can go in there. A bit of salt and basically we fill

this full of water, about three quarters of the way. Grab yourself

some tinfoil. Cover this over. What I would do, you basically put one

third full of water to stop it drying out too much. Take the entire

lot and put it in a really low oven. That is the key, you cook it for 3-4

hours. What we end up with is this. You dirty girl. Look at that. Nobody

has ever called me that. They have called me a lot of things. I was

talking about the lamb. We grab our lamb. You can take this and

shredded. You can use your hands, the knife. It is up to you. Is it

hot? I would rather use my hands. It is a port in the eye to the people

that wash their hands. It is really terrifically hot. Is it? It is

probably the hottest thing I have ever held. That is going to go in

there. It is steaming. You're not just here to go, you're here to tell

us about the autobiography you have written. Tell us about it. First of

all, the name. It is a memoir. It is like me from your zero until I am

29. -- year zero. I wanted to tell the story of a human being's life.

You have had a fascinating life. I think I think I'm very fortunate. I

did not doing what I start doing now until the age of 29, 30. I had a

fool, long life beforehand, which was great. It makes you what you

are, but you say you have written it, the last time you were on the

sure, things have changed, you have got a son. I do. This is something

that you want him to read? Yes, it is not instead of me, it is as well

as me. It is the things we are afraid to ask their parents. It is a

shame that we do not talk to her parents. Often when people realise

it is too late. If you have anything you need to ask your folks, do it

now. We have got a little bit of butter going into our curry. You

bring this to the boil, the curry sauce. What about that? A little bit

of water. We will put this on there. Yes. That is it. We give that to the

crew now! Eat it. They are. Look at that, animals. All that meat, when

you have done it, can going to the sauce as well. The whole lot goes

into the sauce. I am not ready. A bit of salt and pepper. The

coriander through the race. James. That is it. We stood this together

and put some butter and coriander in at the last minute. We put the

coriander in. How are we doing? Poor that in. Straight in. Straight into

the pan. Shall I do a little of that? No, more than that. I am not

giving you any more than that. You can brush the chapatis with a little

bit of butter and we grab the curry. We pile on the curry. A bit more

arise. This is for one, right? Yes. Bon appetit it. You have got the

chapatis with the curry. Do I have to make -- wait for the music before

I dive in. No. The music will happen after I have said this. Peter has

chosen Grenache Syrah Mourvedre from Marks Spencer to go with it. That

is the wine. It has all gone quiet. It is absolutely delicious. You can

actually took it with the SARS but I think it benefits from cooking the

sauce separately and adding the lamb. Then you get the lovely juice

from the pan. If you're going to use a whole shoulder of lamb, you can

give that five or six hours. That is delicious. You can cook. I do not

want to shock anyone, but my plaster has come off. Cover it up with red

wine. Well, that's all from us today

on Saturday Kitchen Live. Thanks to Stephen Terry,

Galton Blackiston and Nick Frost. Cheers to Peter Richards

for the wine choices! All the recipes from the show are

on our website. Simply go to

bbc.co.uk/Saturdaykitchen. There's more of our Best Bites

tomorrow morning at 9:15 In the meantime, have a great day

and enjoy the rest of your weekend. MUSIC: Everybody's Talkin'

by Harry Nilsson