0:00:02 > 0:00:05Good morning. I'm Lorraine Pascale, and this is Saturday Kitchen.
0:00:25 > 0:00:27Welcome to the show.
0:00:27 > 0:00:31It's great to be back in charge of the Saturday Kitchen hobs today,
0:00:31 > 0:00:34and I'm joined by two of the show's favourite chefs.
0:00:34 > 0:00:37Galton Blackiston, the Michelin-starred marvel
0:00:37 > 0:00:40from Morston Hall.
0:00:40 > 0:00:44And the titan of tapas himself, the wonderful Jose Pizarro.
0:00:44 > 0:00:47- Good morning to you both. - Good morning.- Good morning.
0:00:47 > 0:00:49- So, are you going to cook something fishy for us today?- I am.
0:00:49 > 0:00:52I've got something very fishy, very summery.
0:00:52 > 0:00:54It's a sea trout, and they're running, sort of, now.
0:00:54 > 0:00:58I'm doing it with purple potatoes which come from Norfolk,
0:00:58 > 0:01:01and I'm a massive supporter of anything from Norfolk.
0:01:01 > 0:01:03And a summer salsa, with mango,
0:01:03 > 0:01:06avocado, coriander, all that sort of thing,
0:01:06 > 0:01:09asparagus, still just about hanging about in England.
0:01:09 > 0:01:12- And a basil vinaigrette.- Beautiful.
0:01:12 > 0:01:15- And you're going to balance it out with something meaty.- Yes, lamb.
0:01:15 > 0:01:17I'm going to do neck of lamb,
0:01:17 > 0:01:18marinated with honey,
0:01:18 > 0:01:20paprika, some garlic.
0:01:20 > 0:01:25It's going to be grilled and then oven potatoes and oven tomatoes.
0:01:25 > 0:01:27- Very summery and really yummy.- Good.
0:01:27 > 0:01:30They both sound delicious.
0:01:30 > 0:01:32There's more great recipes
0:01:32 > 0:01:34in our selection of foodie films from the BBC archive.
0:01:34 > 0:01:37Rick Stein, the Hairy Bikers,
0:01:37 > 0:01:39Ken Hom and James Martin,
0:01:39 > 0:01:40are all on the menu today.
0:01:40 > 0:01:43Now, I'm sure there are many of you at home
0:01:43 > 0:01:46who had a poster on their wall of our special guest.
0:01:46 > 0:01:50He is part of one of the biggest bands of the '80s, Spandau Ballet.
0:01:50 > 0:01:54Please give a warm Saturday Kitchen welcome
0:01:54 > 0:01:56- to Martin Kemp.- Hey.
0:01:56 > 0:01:58- CHEERING AND APPLAUSE - Thank you very much.
0:01:58 > 0:02:00- How are you?- Good to see you.
0:02:00 > 0:02:01I'm glad you're doing it.
0:02:01 > 0:02:03You're my favourite.
0:02:03 > 0:02:07Thank you. So, do you actually like to cook?
0:02:07 > 0:02:09I cook at home, yeah, a lot,
0:02:09 > 0:02:11but to be honest with you,
0:02:11 > 0:02:13my wife does mainly...
0:02:13 > 0:02:15- the majority of cooking.- OK.
0:02:15 > 0:02:18Because she's really good at it and because she really enjoys it,
0:02:18 > 0:02:21but if I ever do get to cook,
0:02:21 > 0:02:24- then I will cook something kind of a little bit special.- Right.
0:02:24 > 0:02:26- Because it's kind of arty, you know?- OK.
0:02:26 > 0:02:28And I love a little bit of doing anything kind of arty.
0:02:28 > 0:02:30Especially if I haven't done anything kind of arty
0:02:30 > 0:02:31during the day,
0:02:31 > 0:02:33then I like to make up for it in the evening
0:02:33 > 0:02:35with a little bit of cooking.
0:02:35 > 0:02:37Now, at the end of today's programme,
0:02:37 > 0:02:41I'll cook either Food Heaven or Food Hell for Martin.
0:02:41 > 0:02:43So, what's your idea of, like, a Food Heaven?
0:02:43 > 0:02:45Food heaven, for me,
0:02:45 > 0:02:47and it has been for years, is curry.
0:02:47 > 0:02:50Whether it's dhansak or chicken tikka masala,
0:02:50 > 0:02:54but something made out of proper spices.
0:02:54 > 0:02:56- OK.- Not out of a jar.
0:02:56 > 0:03:00And that's my absolute... love it every time.
0:03:00 > 0:03:02- What about Food Hell? - My Food Hell...
0:03:02 > 0:03:04is pork.
0:03:04 > 0:03:05Pork, really?
0:03:05 > 0:03:06Yeah, because in my head,
0:03:06 > 0:03:10pork is always the dish that I never wanted to see dished up
0:03:10 > 0:03:13on a Sunday afternoon roast-dinner plate.
0:03:13 > 0:03:16It was the one that looked white and boring
0:03:16 > 0:03:20and just felt like it tasted like a piece of leather sole.
0:03:20 > 0:03:23- Oh, dear.- But I've just seen...
0:03:23 > 0:03:24How it can look. Yes.
0:03:24 > 0:03:26..on Food Hell.
0:03:26 > 0:03:31- And now that looks unbelievable. - OK, so, it's either curry or pork.
0:03:31 > 0:03:34For Food Heaven, I'm going to make my version
0:03:34 > 0:03:37of probably the nation's favourite curry,
0:03:37 > 0:03:39- a chicken tikka masala.- Great.
0:03:39 > 0:03:42The chicken is cooked with ginger, garlic, onions, paprika,
0:03:42 > 0:03:45garam masala, mustard, turmeric and tomato.
0:03:45 > 0:03:47And then I'll add some yoghurt,
0:03:47 > 0:03:48simmer it gently
0:03:48 > 0:03:52and serve it with basmati rice and fresh coriander on the top.
0:03:52 > 0:03:54- Lovely.- Very tasty.- Sounds great.
0:03:54 > 0:03:58Or, hopefully, I'm going to change your idea of what pork...
0:03:58 > 0:04:00The pork you've had anyway.
0:04:00 > 0:04:02Because the pork I'm making is Asian-inspired
0:04:02 > 0:04:05and it's slow-roasted, slow-cooked,
0:04:05 > 0:04:07so it's rubbed in soy sauce, chilli powder,
0:04:07 > 0:04:10five-spice, sugar, garlic, ginger,
0:04:10 > 0:04:13and then cooked for eight hours!
0:04:13 > 0:04:16See? You've really changed my mind now, because there's... Excuse me.
0:04:16 > 0:04:18It's very different.
0:04:18 > 0:04:22There's a really big bit of me that wants Food Hell!
0:04:22 > 0:04:24But I am completely...
0:04:24 > 0:04:28I'm one of those people, when I'm sitting at a restaurant at dinner,
0:04:28 > 0:04:31I always want what somebody else has sitting next to me.
0:04:31 > 0:04:32I can assure you you will want this.
0:04:32 > 0:04:35It's served in a bun with spicy slaw and mayonnaise.
0:04:35 > 0:04:37It's very tasty.
0:04:37 > 0:04:41As always, we'll find out what Martin gets at the end of the show.
0:04:41 > 0:04:45- Now, are you hungry, Martin? - Yeah, always.- Jolly good.
0:04:45 > 0:04:48- Right, let's cook. Galton is waiting for me.- Great.
0:04:48 > 0:04:50Right, what can I do for you today?
0:04:50 > 0:04:52- Yes, right.- What are we making?
0:04:52 > 0:04:56- Lovely to see you. A lovely fillet of sea trout.- Yes.
0:04:56 > 0:04:59It's local, it's seasonal. That's why I like to cook with it.
0:04:59 > 0:05:03I'm just going to skin this and we're going to serve it with...
0:05:03 > 0:05:04- these purple potatoes.- Wow!
0:05:04 > 0:05:07- These are beautiful!- They are. They're from Norfolk.
0:05:07 > 0:05:10Well, you can get them from anywhere in the country, to be fair,
0:05:10 > 0:05:12but the best ones, of course, come from Norfolk.
0:05:12 > 0:05:14So, you've got some of these in the oven.
0:05:14 > 0:05:15Yeah, they're in the oven,
0:05:15 > 0:05:17they're baked for about an hour and a half
0:05:17 > 0:05:20on a tray of sea salt or whatever you want to do.
0:05:20 > 0:05:23This is my chance to actually boss you about, Lorraine.
0:05:23 > 0:05:24Yeah, boss me about.
0:05:24 > 0:05:27I am here for you today. Is there anything special?
0:05:27 > 0:05:30So, I'm sitting at home and I'm thinking, "Purple potato?!"
0:05:30 > 0:05:33- Yeah.- Do I have to use a purple potato?- Course you don't.
0:05:33 > 0:05:34It's for a colour aspect.
0:05:34 > 0:05:36There's a slight flavour difference.
0:05:36 > 0:05:38Also, I don't know if you know this
0:05:38 > 0:05:42but, originally, when the Peruvians first discovered potatoes,
0:05:42 > 0:05:44they were purple.
0:05:44 > 0:05:46I'm a font of knowledge.
0:05:46 > 0:05:47It's not purple any more.
0:05:47 > 0:05:50Yeah, but it will be inside.
0:05:50 > 0:05:53So, just scoop out the flesh.
0:05:53 > 0:05:55And what I'm doing with this sea trout
0:05:55 > 0:05:57is just to take the skin off it,
0:05:57 > 0:06:00season it lightly with a bit of sea salt.
0:06:00 > 0:06:04You very definitely skinned that sea trout very quickly.
0:06:04 > 0:06:07That's often the challenge for people at home.
0:06:07 > 0:06:10Well, you can get your fishmonger to do that sort of thing for you,
0:06:10 > 0:06:14but it's one of the things that I'm actually all right at.
0:06:14 > 0:06:15Right, you're good at that.
0:06:15 > 0:06:18There's not many things I'm all right at. But that is one.
0:06:18 > 0:06:21Look how beautiful. These really are purple.
0:06:21 > 0:06:22That's the appeal of it.
0:06:22 > 0:06:25- Right, so, I'm going to vac-pack these.- Yeah.
0:06:25 > 0:06:28Put them into the machine.
0:06:28 > 0:06:30And bring the lid down.
0:06:30 > 0:06:33- And literally, like that.- Lovely.
0:06:33 > 0:06:36Can you tell me other ways to cook this fish
0:06:36 > 0:06:39if we don't happen to have one of those rather large machines?
0:06:39 > 0:06:42Of course. If you've got one of the modern ovens or whatever
0:06:42 > 0:06:45- which go down to 50 degrees centigrade, use that.- Yes.
0:06:45 > 0:06:48Put them on a tray, an oil tray, and put them on that.
0:06:48 > 0:06:50Or you could wrap them in clingfilm
0:06:50 > 0:06:53and drop them in barely, barely simmering water.
0:06:53 > 0:06:55Similar time - ten minutes.
0:06:55 > 0:06:58The reason I like cooking these like this
0:06:58 > 0:07:00is because you get perfect cooking.
0:07:00 > 0:07:04- Do you want me to do all these potatoes?- No, that's perfect.
0:07:04 > 0:07:05Thank you.
0:07:05 > 0:07:07See, I was reading the other day
0:07:07 > 0:07:09that purple food is good for your brain.
0:07:09 > 0:07:11Very good for you.
0:07:11 > 0:07:13It's another reason why I'm doing it!
0:07:13 > 0:07:15That's exactly why I eat a lot of it.
0:07:15 > 0:07:19- Absolutely.- You've got to eat the rainbow, haven't you?
0:07:19 > 0:07:22- Yeah, purple food, good for your brain.- All the colours.
0:07:22 > 0:07:25They look very good as well.
0:07:25 > 0:07:26Here we go.
0:07:26 > 0:07:28So, now that's vac-packed...
0:07:28 > 0:07:30We've got that, and we've got this at 50 degrees,
0:07:30 > 0:07:31which is a water bath.
0:07:31 > 0:07:34- Yes.- I know it's all technical and all that sort of thing.
0:07:34 > 0:07:36So many machines.
0:07:36 > 0:07:37But there we are.
0:07:37 > 0:07:39Anyway, so they're in.
0:07:39 > 0:07:41Now, I go on to my mango salsa.
0:07:41 > 0:07:43- Yeah.- Just wash my hands.
0:07:43 > 0:07:46So we've got beautiful mango here, it's nice and soft.
0:07:46 > 0:07:48Cos some people think that when it turns red it's ripe,
0:07:48 > 0:07:51but that's not the case. You have to give it a good squeeze.
0:07:51 > 0:07:54It's like melon. You smell it and you then squeeze it.
0:07:54 > 0:07:55Yeah, absolutely.
0:07:55 > 0:08:00You're not doing the hedgehog then? Mango hedgehog.
0:08:00 > 0:08:02Not really!
0:08:02 > 0:08:04I can if you want me to!
0:08:04 > 0:08:07No! It's nice.
0:08:07 > 0:08:08Now then, that's it.
0:08:08 > 0:08:10So add a lot of butter,
0:08:10 > 0:08:12cos you're not going to give anybody a lot of this.
0:08:12 > 0:08:15OK. I love mango. Such a great flavour.
0:08:15 > 0:08:17Once you get to know me, Lorraine,
0:08:17 > 0:08:19you'll see that I don't give people an awful lot.
0:08:19 > 0:08:22- I always leave them wanting more.- I know.
0:08:22 > 0:08:24Sometimes you go to the beautiful restaurant,
0:08:24 > 0:08:27you have all the food and it's very small portions -
0:08:27 > 0:08:29like going away for the weekend or something -
0:08:29 > 0:08:31and then I go upstairs and eat the mini bar!
0:08:31 > 0:08:33Well, it's not going to be THAT small.
0:08:33 > 0:08:35- It'll be all right.- OK.
0:08:35 > 0:08:38- So I've smashed the potatoes. - A little bit of sea salt in there.
0:08:38 > 0:08:41- Yeah, I've got some sea salt in there.- Perfect.- Pop those aside.
0:08:41 > 0:08:44- Asparagus.- And now we need the asparagus done.
0:08:44 > 0:08:47So, would you like all of these cooked?
0:08:47 > 0:08:49Hm, how many shall I give?
0:08:49 > 0:08:51- Just one.- No, four.
0:08:51 > 0:08:55- Tell me, you are writing a book at the moment.- I am.
0:08:55 > 0:08:57I'm in the process of doing a book,
0:08:57 > 0:08:59which will come out next year.
0:08:59 > 0:09:01And it's called A Fish Out Of Water.
0:09:01 > 0:09:04- Oh, I see what you've done there. - Yeah, you see?
0:09:04 > 0:09:06I'm not the sharpest knife in the drawer,
0:09:06 > 0:09:08but this name is quite a catchy name,
0:09:08 > 0:09:11because it's testament to the restaurants that I have.
0:09:11 > 0:09:15- Morston is a very lovely Michelin-starred place.- Yes.
0:09:15 > 0:09:17And our fish and chip shop...
0:09:17 > 0:09:18erm, is what it is.
0:09:18 > 0:09:22- Fish and chips is my favourite dish. - Is it?- I love fish and chips.
0:09:22 > 0:09:24This gets better.
0:09:24 > 0:09:25Yeah, so fish and chips,
0:09:25 > 0:09:30and we also sort of do sort of fish tapasy things upstairs
0:09:30 > 0:09:31in the restaurant.
0:09:31 > 0:09:33- A family food restaurant.- Yeah.
0:09:33 > 0:09:35But you can go in there and have lobster and chips,
0:09:35 > 0:09:38you can go and have Dover sole and chips, whatever.
0:09:38 > 0:09:40You can have fish and chips.
0:09:40 > 0:09:42Or you can have lots of other little tapasy things.
0:09:42 > 0:09:45And is all the fish deep-fried, or is some of it just grilled?
0:09:45 > 0:09:47No, not all of it.
0:09:47 > 0:09:49We have now got a fantastic recipe
0:09:49 > 0:09:51where we deep-fry a whole crab,
0:09:51 > 0:09:53which is extraordinary.
0:09:53 > 0:09:55- Wow!- And it tastes brilliant.
0:09:55 > 0:09:57Wow! Pickled eggs?
0:09:57 > 0:09:59Do you do pickled eggs?
0:09:59 > 0:10:01Yes! All that sort of thing.
0:10:01 > 0:10:03Just fish, I like that idea.
0:10:03 > 0:10:08And, of course, it's in a seaside town of Cromer, so it's popular.
0:10:08 > 0:10:11Beautiful. Tomatoes, do you want both of these tomatoes?
0:10:11 > 0:10:12We'll make this vinaigrette.
0:10:12 > 0:10:15We're going to make a vinaigrette, basil vinaigrette.
0:10:15 > 0:10:17So why am I putting tomatoes in there, you're going to say?
0:10:17 > 0:10:21- Cos I like it.- No, tomato and basil is a great combo.- Yeah, I know.
0:10:21 > 0:10:22So just chop those up.
0:10:22 > 0:10:24Give them a squeeze
0:10:24 > 0:10:28before you put them into that other newfangled machine.
0:10:30 > 0:10:33We're keeping it simple here. You want me to give them a squeeze.
0:10:33 > 0:10:35You just don't want too much of the...
0:10:35 > 0:10:38I don't want too much of that liquid going in.
0:10:38 > 0:10:40OK, so bash them up, basically.
0:10:40 > 0:10:44OK. And what are you doing now? You're preparing your mango salsa.
0:10:44 > 0:10:45The mango salsa.
0:10:45 > 0:10:49Basically, what it is, is mango, avocado, red onion, chilli,
0:10:49 > 0:10:51lime, coriander,
0:10:51 > 0:10:52olive oil.
0:10:52 > 0:10:54Seasoning.
0:10:54 > 0:10:57Now, you're all about fresh ingredients,
0:10:57 > 0:11:01and at Morston Hall I know that you only choose the menu sometimes
0:11:01 > 0:11:03at the beginning of the day.
0:11:03 > 0:11:05Absolutely. Absolutely.
0:11:05 > 0:11:08Well, obviously, we have our main courses, sort of an idea of them...
0:11:08 > 0:11:10What we do is like an eight-course menu.
0:11:10 > 0:11:14- Yeah.- And it changes every night of the week.- Eight courses?
0:11:14 > 0:11:16That's music to my ears.
0:11:16 > 0:11:17It's not too long,
0:11:17 > 0:11:21and it does reflect what we've got in season.
0:11:21 > 0:11:23That's the whole point of what we do.
0:11:23 > 0:11:24I've always done it that way.
0:11:24 > 0:11:28And with eight courses, you have a nice wine with every course as well.
0:11:28 > 0:11:30You can, potentially, yes. And I often do, yeah!
0:11:30 > 0:11:33And the first few courses, you're like, "Oh, this is nice."
0:11:33 > 0:11:35And then by course five or six, you're not really that bothered
0:11:35 > 0:11:37- what you're drinking. - To be fair, yeah.
0:11:37 > 0:11:40As long as the wine's there, then you aren't fussed.
0:11:40 > 0:11:42Right, we've got to speed this up a little bit.
0:11:42 > 0:11:45- Do you want all of this in? - Yes, put all that in, please.
0:11:45 > 0:11:47OK.
0:11:47 > 0:11:50Do you use these machines at home, Martin?
0:11:50 > 0:11:52Have you got the vac pack?
0:11:52 > 0:11:53Yeah, I've got several of them.
0:11:53 > 0:11:55All in the cupboard.
0:11:55 > 0:11:58All in the bottom cupboard in the corner.
0:11:58 > 0:12:00Never see the light of day.
0:12:00 > 0:12:03- OK. Are we almost done there?- Yeah.
0:12:06 > 0:12:08Right, I'm going to leave that for a second
0:12:08 > 0:12:11and have a bit of a clean down.
0:12:13 > 0:12:17OK, so what are you doing now? We're just finishing off the salsa.
0:12:17 > 0:12:19A little olive oil in there.
0:12:19 > 0:12:22- Right, we don't need this any more.- OK.
0:12:22 > 0:12:25So, our sea trout...
0:12:26 > 0:12:28..is just about cooked.
0:12:30 > 0:12:33- Jose, do you grow your own herbs? - Oh, yeah.- Yeah?
0:12:33 > 0:12:37- I just got something called chocolate mint.- Chocolate mint?!
0:12:37 > 0:12:39It's unbelievable.
0:12:39 > 0:12:42- Tell me about that. - Just rub in your hand, smell it.
0:12:42 > 0:12:44Go so well with my chocolate pots.
0:12:44 > 0:12:47With olive oil and salt. You put some of those mint...
0:12:47 > 0:12:49That sounds amazing!
0:12:49 > 0:12:51- Chocolate mint?!- Stunning.
0:12:51 > 0:12:53- Are you winding me up, Jose? - No, no, seriously.
0:12:53 > 0:12:55I will send some to you.
0:12:55 > 0:12:57Just stunning.
0:12:57 > 0:13:00I haven't come across chocolate mint. Is it chocolate in colour?
0:13:00 > 0:13:03- It's purple. It's gorgeous. - OK. What else do you grow?
0:13:03 > 0:13:08I have my lemon thyme, all different mints,
0:13:08 > 0:13:10more than that, strawberry mint as well.
0:13:10 > 0:13:13- Yeah, rosemary, all of them. - Rosemary's really easy to grow.
0:13:13 > 0:13:15Mint grows like wildfire, doesn't it?
0:13:15 > 0:13:17And this trout is just poached.
0:13:17 > 0:13:19It's just beautiful.
0:13:19 > 0:13:25I'm going to show you the other one now, because it is just cooked.
0:13:25 > 0:13:28- It almost gives the impression that it's not cooked.- Yeah.
0:13:28 > 0:13:29But it's just cooked.
0:13:29 > 0:13:32Wild sea trout, purple potatoes,
0:13:32 > 0:13:34mango salsa, asparagus, basil vinaigrette.
0:13:34 > 0:13:37That's beautiful. And the colours are just stunning.
0:13:37 > 0:13:39- Thank you.- Eating the rainbow.
0:13:45 > 0:13:47Look what we made.
0:13:47 > 0:13:50- Well, I didn't do a great deal.- Amazing.
0:13:50 > 0:13:51- To be honest.- Wow!
0:13:51 > 0:13:54- Amazing.- It looks amazing.- It does look amazing, doesn't it, Martin?
0:13:54 > 0:13:57- Yeah, really.- There you go.
0:13:57 > 0:13:58- Dig in.- Wow!
0:13:58 > 0:14:01Taste, taste, taste.
0:14:01 > 0:14:04The trout is just looking stunning.
0:14:04 > 0:14:06Beautiful.
0:14:06 > 0:14:10To be fair, that trout is cooked really nicely!
0:14:10 > 0:14:15- Well done!- I don't often shout about my own stuff, but that is all right.
0:14:15 > 0:14:17- Yeah.- Looks stunning.
0:14:17 > 0:14:19- It's really lovely.- Is that all right?- Really nice, yeah.
0:14:19 > 0:14:22The potatoes are delicious as well.
0:14:22 > 0:14:25So, this great dish needs a great wine,
0:14:25 > 0:14:27and Ollie Smith is on duty today.
0:14:27 > 0:14:30What's he picked up to go with Galton's glorious trout?
0:14:36 > 0:14:38I've come to Clapham in London,
0:14:38 > 0:14:42and we're a stone's throw from the Saturday Kitchen studio.
0:14:42 > 0:14:43And do you know what?
0:14:43 > 0:14:46There is a secret foodie scene beneath my feet.
0:14:46 > 0:14:48We are going underground.
0:14:56 > 0:14:59I'm 33 metres beneath the very studios
0:14:59 > 0:15:02where Saturday Kitchen is filmed,
0:15:02 > 0:15:04where all this wonderment is growing.
0:15:04 > 0:15:06Tasty treats!
0:15:06 > 0:15:11This incredible underground tunnel system stretches over a kilometre.
0:15:11 > 0:15:14Originally a World War Two air-raid shelter,
0:15:14 > 0:15:16it's now being used to grow various herbs,
0:15:16 > 0:15:19which get distributed straight into London's foodie scene.
0:15:19 > 0:15:21Herbilicious!
0:15:28 > 0:15:30With Galton's scrumptious sea trout,
0:15:30 > 0:15:34a classic combination would be to choose a white wine
0:15:34 > 0:15:37from France's Burgundy, such as this Macon-Village.
0:15:37 > 0:15:38It's delicious,
0:15:38 > 0:15:41but with the asparagus and basil in the dish,
0:15:41 > 0:15:43it kicks things into a higher gear,
0:15:43 > 0:15:45so I'm heading over to Italy
0:15:45 > 0:15:47to select a wine that's even more refreshing.
0:15:47 > 0:15:50Taste The Difference Verdicchio Dei Castelli Di Jesi.
0:15:50 > 0:15:52Viva vino!
0:15:52 > 0:15:54This wine comes from the Marche in Italy.
0:15:54 > 0:15:56If you imagine Italy as being your leg,
0:15:56 > 0:15:59it's the bit at the back of the thigh that connects with the knee.
0:15:59 > 0:16:01The grape is Verdicchio
0:16:01 > 0:16:04and it has this phenomenal citrus intensity to it,
0:16:04 > 0:16:06a bit like a lemon being fired from a cannonball.
0:16:06 > 0:16:08It's a wonderful alternative
0:16:08 > 0:16:10to better-known grapes like Pinot Grigio.
0:16:10 > 0:16:11But do you know what,
0:16:11 > 0:16:16with fresh fish dishes, this is the mermaid's jewels.
0:16:16 > 0:16:19Ah! That just tastes like sunshine on holiday.
0:16:19 > 0:16:22The fish itself has a subtle salty character to it,
0:16:22 > 0:16:26and it's the brightness of this wine that's spot-on to gleam alongside.
0:16:26 > 0:16:28And then you've got the basil and asparagus.
0:16:28 > 0:16:31Their herbaceousness is really well suited to this wine,
0:16:31 > 0:16:34that loves that summery garden fragrance.
0:16:34 > 0:16:37And finally, the mango sauce.
0:16:37 > 0:16:40For that, you need a wine that's peachy and fulsome,
0:16:40 > 0:16:43and this Verdicchio is an absolute gem.
0:16:43 > 0:16:46Galton, here's to your superlative sea trout. Cheers!
0:16:48 > 0:16:50That was amazing.
0:16:50 > 0:16:53You know those herbs are actually grown right underneath the studio.
0:16:53 > 0:16:57There's hundreds of metres of herbs and produce. Incredible.
0:16:57 > 0:16:59So what do we think of the wine?
0:16:59 > 0:17:02I think Ollie is quite good at this job, cos that is superb.
0:17:02 > 0:17:04- That is really good.- So summery.
0:17:04 > 0:17:07With that, I would imagine that goes beautifully.
0:17:07 > 0:17:09- Quite light. - Yeah, it's really nice.- I like that.
0:17:09 > 0:17:13- Yeah.- Perfect combination. - Mm.- Perfect.- He knows very well.
0:17:13 > 0:17:14He does.
0:17:14 > 0:17:17Jose, you're cooking next. Remind us what you're making.
0:17:17 > 0:17:21Grilled neck of lamb, marinated with honey, paprika,
0:17:21 > 0:17:24and then oven potatoes
0:17:24 > 0:17:25and oven tomatoes.
0:17:25 > 0:17:29- Get over there now! Go and start now!- Simple.
0:17:29 > 0:17:31Sounds good. Lamb, I love lamb.
0:17:31 > 0:17:33OK, it's time to catch up with Rick Stein.
0:17:33 > 0:17:36He's in Turkey, picking tomatoes.
0:17:48 > 0:17:51This is the sort of thing I love doing,
0:17:51 > 0:17:54just walking to a tomato field -
0:17:54 > 0:17:57gosh - finding some lovely, ripe tomatoes.
0:17:57 > 0:18:00I've borrowed a knife from one of these ladies.
0:18:00 > 0:18:03Do you know, they also had some salt.
0:18:03 > 0:18:06I mean, what would a tomato be without salt?
0:18:06 > 0:18:08So now...
0:18:09 > 0:18:12..this...
0:18:12 > 0:18:13is heaven.
0:18:14 > 0:18:20This small field produces 14 tonnes of tomatoes in a season.
0:18:20 > 0:18:23Just shows - yes, I'm going to use the word again -
0:18:23 > 0:18:24fecund this area is.
0:18:24 > 0:18:26It's so fertile.
0:18:26 > 0:18:28The reason, apart from the great soil,
0:18:28 > 0:18:30is the climate.
0:18:30 > 0:18:33It's a mixture of Mediterranean - hot, dry -
0:18:33 > 0:18:35and Balkans - a little milder,
0:18:35 > 0:18:37a little wetter, and when you look around
0:18:37 > 0:18:40you can see there's a lot more rainfall here
0:18:40 > 0:18:41than there was south,
0:18:41 > 0:18:44producing these most divine tomatoes.
0:18:47 > 0:18:51One of the great revelations of this journey has been the tomato.
0:18:52 > 0:18:54Every meal I've really enjoyed
0:18:54 > 0:18:58has been full of chopped, sweet, juicy tomatoes
0:18:58 > 0:19:01that's provided all the liquid needed for so many dishes.
0:19:05 > 0:19:08The Turks go one better with salce,
0:19:08 > 0:19:11a rich, fruity tomato paste,
0:19:11 > 0:19:14squeezed tomatoes minus the pips,
0:19:14 > 0:19:16plus salt and lots of sunshine,
0:19:16 > 0:19:20about two weeks of sun, until the liquid dries off.
0:19:23 > 0:19:27But there's one spice that grows all over the place in great abundance,
0:19:27 > 0:19:32and if anyone was to say what the quintessential taste of Turkey was,
0:19:32 > 0:19:34then it could be this.
0:19:34 > 0:19:36I'm very pleased to have got hold of this.
0:19:36 > 0:19:39This is sumac, it comes from the Arab word "sumac",
0:19:39 > 0:19:40which means red.
0:19:40 > 0:19:44And lucky, because as soon as the rains start in the autumn,
0:19:44 > 0:19:48all the flavour which surrounds these little seeds go.
0:19:48 > 0:19:50Always ends up in the back of my larder,
0:19:50 > 0:19:53just dried out and forgotten,
0:19:53 > 0:19:55but now I'm into Turkish food, never again!
0:19:57 > 0:20:00It's really lemony. I mean, unbelievable lemony.
0:20:00 > 0:20:04And quite often, it's used in place of lemon juice in soups and stews
0:20:04 > 0:20:06and sprinkled over mezzos.
0:20:06 > 0:20:09It's quite the most distinctive flavour
0:20:09 > 0:20:10in Turkey, I would say.
0:20:15 > 0:20:19And so, to cook in my fab kitchen on the island of Symi.
0:20:21 > 0:20:22I'll miss this a lot.
0:20:22 > 0:20:26What could be better than having a kitchen overlooking the Aegean,
0:20:26 > 0:20:30cooking dishes I've discovered on my journey, like this one.
0:20:32 > 0:20:34This is sumac chicken.
0:20:39 > 0:20:42I'm just crushing my garlic under my knife, like that.
0:20:43 > 0:20:46And now this pul beber, which is this hot red pepper,
0:20:46 > 0:20:49chilli hot red pepper, from Turkey.
0:20:49 > 0:20:52Sometimes called Aleppo pepper as well.
0:20:52 > 0:20:54And now sumac. Lots of sumac.
0:20:54 > 0:20:56This is the main ingredient in the dish.
0:20:56 > 0:20:59It's got a sort of fruity lemony-ness,
0:20:59 > 0:21:02which is very distinctive and goes very well with chicken.
0:21:02 > 0:21:07So, now, sundried tomato paste, salce.
0:21:07 > 0:21:11Two good teaspoons of that.
0:21:11 > 0:21:15And another great Turkish produce, pomegranate molasses.
0:21:15 > 0:21:20Slightly astringent sort of almost vinegary flavour, but sweet as well.
0:21:20 > 0:21:23Fabulous in salads and fabulous with this chicken.
0:21:23 > 0:21:27Now some salt - a fair bit, as this is just a coating.
0:21:27 > 0:21:29And some olive oil.
0:21:33 > 0:21:34There we go.
0:21:34 > 0:21:38I mean, this is very simple, this dish, but I love it.
0:21:39 > 0:21:41And I think the children will love it too.
0:21:41 > 0:21:43It's not too spicy.
0:21:43 > 0:21:44But full of flavour.
0:21:46 > 0:21:48And now just add my chicken pieces.
0:21:54 > 0:21:56So now just turn that all over
0:21:56 > 0:22:00and work the marinade into the chicken.
0:22:00 > 0:22:04Looking lovely, smelling great, I must say.
0:22:04 > 0:22:07Now I'll leave that to sit and marinade for an hour or so...
0:22:09 > 0:22:10..while I wash my hands.
0:22:12 > 0:22:15Yes, the marinating takes an hour at least.
0:22:15 > 0:22:19Enough time to watch life going by on this lovely island.
0:22:19 > 0:22:22Notice I've never said, "Here's one I prepared earlier."
0:22:24 > 0:22:26Olive oil.
0:22:29 > 0:22:30And some sesame seeds.
0:22:30 > 0:22:32All over the top.
0:22:32 > 0:22:34So, when I bake this,
0:22:34 > 0:22:36I'm looking for it to come out
0:22:36 > 0:22:39really deep golden-brown and slightly charred,
0:22:39 > 0:22:42because I suspect dishes like this
0:22:42 > 0:22:45would have originally been done in a Turkish tandoor,
0:22:45 > 0:22:48like the Indian tandoori ovens,
0:22:48 > 0:22:51where you get this lovely, intense dry heat,
0:22:51 > 0:22:54and you do want a bit of a charred look at the end.
0:22:57 > 0:22:58So, that goes in a hot oven,
0:22:58 > 0:22:59about 200 degrees,
0:22:59 > 0:23:01for about 20-25 minutes.
0:23:06 > 0:23:09It's very handy having somewhere to cook like that.
0:23:09 > 0:23:11I mean, when I put something in the oven,
0:23:11 > 0:23:13I come out for a bit of fishing or go for a swim.
0:23:16 > 0:23:18'Nice job, if you've got one like that, eh?'
0:23:18 > 0:23:20Yeah, all right!
0:23:23 > 0:23:25I was really surprised by this.
0:23:25 > 0:23:27It's good to discover new tastes.
0:23:27 > 0:23:29We've all cooked roasted barbecued chicken,
0:23:29 > 0:23:31but this, I think, is really different.
0:23:33 > 0:23:36It's got a fresh, clean, lemony, zesty taste,
0:23:36 > 0:23:38and with a kick of chilli.
0:23:38 > 0:23:39I love it.
0:23:41 > 0:23:45And I'm serving it with some pilaf rice. It goes very well.
0:23:53 > 0:23:55Thanks, Rick.
0:23:55 > 0:23:58There are so many interesting and delicious ingredients from Turkey.
0:23:58 > 0:24:02Sumac is fantastic and I'm a big fan of pomegranate.
0:24:02 > 0:24:04It's got just the right balance of sharp and sweet,
0:24:04 > 0:24:07so it works really well in desserts.
0:24:07 > 0:24:11I'm going to show how you can use it to make a delicious panna cotta -
0:24:11 > 0:24:13with yoghurt, cos I know you like yoghurt, right?
0:24:13 > 0:24:16- I love yoghurt, I love pomegranate.- Yeah?
0:24:16 > 0:24:20- Pomegranate was a real treat in my house when I grew up.- OK.
0:24:20 > 0:24:24Well, I'm making this very tasty panna cotta,
0:24:24 > 0:24:28and it's quite stunning, the end result.
0:24:28 > 0:24:33So I'm putting some milk and double cream and sugar in here
0:24:33 > 0:24:35to make the cooked element of it.
0:24:35 > 0:24:38So, tell me, Martin, what do you have going on at the moment?
0:24:38 > 0:24:42At the moment, every Saturday morning from 10am till 1pm,
0:24:42 > 0:24:45- me and Fearne Cotton are going to be taking over Radio 2.- That's cool!
0:24:45 > 0:24:48And putting together our own show, which is a lot of fun,
0:24:48 > 0:24:50designing it at the moment.
0:24:50 > 0:24:54We've got some great guests, we're playing our own music,
0:24:54 > 0:24:57choosing what music we want to do.
0:24:57 > 0:24:58Radio 2 isn't playlist,
0:24:58 > 0:25:01so we can kind of do what we want to do.
0:25:01 > 0:25:04And some nice guests, some fun and games. It's going to be cool.
0:25:04 > 0:25:07- Some live radio.- Have you done a lot of radio before?
0:25:07 > 0:25:09Yeah, bits and pieces in the past,
0:25:09 > 0:25:11but never kind of my own show, as such.
0:25:11 > 0:25:14- Yeah.- So, it's something I'm really looking forward to.
0:25:14 > 0:25:16Just popping the vanilla in.
0:25:16 > 0:25:18- Summertime. - Saturday morning, relaxing.
0:25:18 > 0:25:19- It'll be great.- Exactly.
0:25:19 > 0:25:20Everybody going on holiday
0:25:20 > 0:25:23and it's on Saturdays during the summer,
0:25:23 > 0:25:27it'll be a nice way to put some music to that trip for them.
0:25:27 > 0:25:29So I've just added the vanilla.
0:25:29 > 0:25:31I love vanilla in most of my desserts.
0:25:31 > 0:25:35- Great flavour. Do you make many desserts at home?- Not really.
0:25:35 > 0:25:38To be honest, I try and stay away from desserts.
0:25:38 > 0:25:41As much as I love them.
0:25:41 > 0:25:44You know, I have to look after my waistline as well.
0:25:44 > 0:25:47- You can always have a taste. - Listen, I'm looking forward to it!
0:25:47 > 0:25:50I'm just saying, when I grew up,
0:25:50 > 0:25:53THAT was such a treat in my house.
0:25:53 > 0:25:57That was a Saturday morning treat because it was so rare.
0:25:57 > 0:25:59Really? We just had oranges.
0:25:59 > 0:26:01And melon, when I was growing up.
0:26:01 > 0:26:04And you were touring last year, is that right?
0:26:04 > 0:26:06Yeah, I was touring with the band last year,
0:26:06 > 0:26:09and we were out for a long time, about 18 months or something,
0:26:09 > 0:26:11touring the world.
0:26:11 > 0:26:12- Yeah.- All told.
0:26:12 > 0:26:14But now I'm touring
0:26:14 > 0:26:18with a show called An Audience With Martin Kemp.
0:26:18 > 0:26:21I get out on stage and tell loads of funny stories
0:26:21 > 0:26:24about the band and my life being an actor
0:26:24 > 0:26:29and EastEnders, the Kray Twins, all of that stuff.
0:26:29 > 0:26:32So I'm really enjoying that. When I was on stage with Spandau...
0:26:32 > 0:26:36Sorry to interrupt. I've just popped the gelatine in there.
0:26:36 > 0:26:40- That's so it will set.- Just keep stopping me.- Please, do go on!
0:26:40 > 0:26:43I just want to make sure everyone knows what I'm doing.
0:26:43 > 0:26:45When I was on stage with Spandau, what I realised
0:26:45 > 0:26:48is when all the lights come up and you're playing to 10,000 people,
0:26:48 > 0:26:50the people at the back look like a speck of dust.
0:26:50 > 0:26:52Nothing more. They don't even look like people.
0:26:52 > 0:26:55So I thought, if you turn that round,
0:26:55 > 0:26:57what they're seeing of me on stage is a speck of dust.
0:26:57 > 0:27:00So I thought, let's get out there and meet people.
0:27:00 > 0:27:02Amazing. So, I'm just going to do a quick recap.
0:27:02 > 0:27:05- I've put...- For me or you? - For everyone!
0:27:05 > 0:27:08Milk, cream, vanilla,
0:27:08 > 0:27:10sugar in there,
0:27:10 > 0:27:12and I've just cooked it and I've added some gelatine.
0:27:12 > 0:27:15So I've squeezed out the gelatine and added it to that mixture.
0:27:15 > 0:27:18And then that needs to be nice and cool,
0:27:18 > 0:27:20so I've got one here ready
0:27:20 > 0:27:23so when I add the yoghurt to it, it mixes nicely.
0:27:23 > 0:27:24So this is Greek yoghurt.
0:27:24 > 0:27:27- Oh, I love that. - That's the stage I'm at now.
0:27:27 > 0:27:29So this Audience With, that sounds really exciting.
0:27:29 > 0:27:31You've got so many fans.
0:27:31 > 0:27:33It's been really good. It's a great experience.
0:27:33 > 0:27:34A great chance to get out
0:27:34 > 0:27:38and meet everybody that's supported you over the years,
0:27:38 > 0:27:40and also at the end of the Audience With,
0:27:40 > 0:27:44I do half an hour where it's kind of open to anybody's questions.
0:27:44 > 0:27:48You can talk about things that you can't talk about on TV,
0:27:48 > 0:27:50you can't talk about in magazines,
0:27:50 > 0:27:53but there's stuff that's happened to me and the band
0:27:53 > 0:27:55- that are unmentionable!- Ooh!
0:27:55 > 0:27:58Not for a family show, such as this.
0:27:58 > 0:28:00But in real life, when I'm talking to an audience,
0:28:00 > 0:28:03we can talk about it, and that's what the fun is.
0:28:03 > 0:28:05Right, so I'm just tipping this in.
0:28:05 > 0:28:07I want half of panna cotta,
0:28:07 > 0:28:11so I've got these egg cartons like that.
0:28:11 > 0:28:14So I get a nice tilt. OK? And then I'll pop this in the fridge to set.
0:28:16 > 0:28:19- It's very artistic.- So, have you got any more plans to tour?
0:28:19 > 0:28:24- Touring with Spandau?- Yeah. - I wish I could say yes.
0:28:24 > 0:28:27But, listen, if it was up to me,
0:28:27 > 0:28:30I would be touring every day, because I love it.
0:28:30 > 0:28:31I love being in the band,
0:28:31 > 0:28:35I'm so comfortable inside Spandau Ballet with my four best mates.
0:28:35 > 0:28:38But I'm not the only one in that band,
0:28:38 > 0:28:41so if you could phone the other four up
0:28:41 > 0:28:42and have a word with them,
0:28:42 > 0:28:44then I'd appreciate it.
0:28:44 > 0:28:46And how long were you touring for?
0:28:46 > 0:28:50Well, I think we were out for about a year, all told.
0:28:50 > 0:28:5418 months doing promo and about a year playing.
0:28:54 > 0:28:56- Yeah?- But we finished a few months ago.
0:28:56 > 0:28:59Do you guys stay in touch a lot?
0:29:00 > 0:29:03We stay in touch as far as...
0:29:03 > 0:29:06You know that bit at Heathrow where the belt brings around the bags?
0:29:06 > 0:29:08- Yeah, oh... - And you collect your bags?
0:29:08 > 0:29:11- The carousel, yeah.- The carousel.
0:29:11 > 0:29:14And soon as we collect the bags and leave Heathrow, that's it,
0:29:14 > 0:29:16"See you in a couple of years' time."
0:29:16 > 0:29:19So wait for it to melt, and then I'm going to add the pomegranate juice.
0:29:20 > 0:29:22Pomegranate and raspberry.
0:29:22 > 0:29:24So you want that colour, that contrast.
0:29:24 > 0:29:26What kind of music do you listen to?
0:29:26 > 0:29:28Because I love '80s music so much.
0:29:28 > 0:29:31I mean, that is... In my car, always '80s music.
0:29:31 > 0:29:36I am a really big kind of '70s rock fan.
0:29:36 > 0:29:40I love 1970s Rolling Stones, er...
0:29:40 > 0:29:43and stuff like that, you know? So...
0:29:43 > 0:29:45But I'm really varied, you know,
0:29:45 > 0:29:47I think growing up inside a band
0:29:47 > 0:29:51kind of opens your mind up to a lot of different types of music.
0:29:51 > 0:29:53You know, lots of jazz,
0:29:53 > 0:29:56and lots of, er...lots of rock and lots of pop as well
0:29:56 > 0:29:58that I get a chance to listen to.
0:29:58 > 0:30:01You know my boy is a DJ at Capital Radio now.
0:30:01 > 0:30:04- Oh, wow!- He has his own show in the evenings there.
0:30:04 > 0:30:09And so just from him doing that it's kind of opened my mind up
0:30:09 > 0:30:11to lots of pop that is going on nowadays,
0:30:11 > 0:30:14and I think the pop music chart, at the moment,
0:30:14 > 0:30:17is the healthiest it's been since the '80s.
0:30:17 > 0:30:18So just to recap, this is set,
0:30:18 > 0:30:22and then I've poured in the pomegranate and raspberry jelly.
0:30:22 > 0:30:24Pop that in the fridge to set for...
0:30:24 > 0:30:26overnight or a few hours,
0:30:26 > 0:30:28and then you get this magical thing out.
0:30:28 > 0:30:30- It looks amazing, doesn't it? - Yeah.- Stunning.
0:30:30 > 0:30:33So what I'm going to do is just put a few of your...
0:30:33 > 0:30:34A few pomegranates on top...
0:30:36 > 0:30:38Pomegranates on top.
0:30:38 > 0:30:41- And then...- My special Saturday treat.- Saturday treat, exactly.
0:30:41 > 0:30:43And then, erm, when I'm using mint leaves to garnish,
0:30:43 > 0:30:46I just like to use the small ones in the middle.
0:30:47 > 0:30:49And then just lay them...
0:30:50 > 0:30:52- ..in the centre like that.- Wow.
0:30:55 > 0:30:58- Very pretty.- D'you like that? - I do, it looks really good.
0:30:58 > 0:31:01- I'm mesmerised by it all.- Are you going to put this on your menu?
0:31:01 > 0:31:03There's potential.
0:31:03 > 0:31:06I haven't seen those packets of jelly like that for years,
0:31:06 > 0:31:08I didn't even realise you still get them.
0:31:08 > 0:31:10I used to eat them, you know, just like sweets.
0:31:10 > 0:31:13- On the school bus, super cool! - Yeah.- OK, there it is.
0:31:14 > 0:31:16Great.
0:31:17 > 0:31:21- I'll try this.- D'you want to have a try?- Yeah, I'm going to dig in.
0:31:21 > 0:31:24Get your pomegranate. Dig deep.
0:31:24 > 0:31:26I'm going to start crying in a minute
0:31:26 > 0:31:28cos it's going to take me home, isn't it?
0:31:28 > 0:31:31Aw, that's good. Did you get the panna cotta and the jelly?
0:31:31 > 0:31:34It's delicious, it's really lovely.
0:31:34 > 0:31:37- Fantastic.- Mmm, really good.
0:31:37 > 0:31:40- What happens to the other one? - Supposed to be for us, no?
0:31:40 > 0:31:45- I'll pop those in the fridge. - No, that one!- No, that one.
0:31:45 > 0:31:47Oh, that's for me!
0:31:47 > 0:31:50So, what will I be making for Martin at the end of the show?
0:31:50 > 0:31:53It could be his Food Heaven, curry,
0:31:53 > 0:31:55and my version of chicken tikka masala.
0:31:55 > 0:31:59The chicken is cooked with ginger, garlic, onions, paprika,
0:31:59 > 0:32:01garam masala, mustard, turmeric and tomato.
0:32:01 > 0:32:03And I'll add some yoghurt,
0:32:03 > 0:32:05then let it simmer gently
0:32:05 > 0:32:07and serve it with basmati rice
0:32:07 > 0:32:09and fresh coriander on top.
0:32:09 > 0:32:12Or it could be his Food Hell, pork.
0:32:13 > 0:32:17The pork is rubbed in soy sauce, chilli powder, five-spice,
0:32:17 > 0:32:19sugar, garlic and ginger,
0:32:19 > 0:32:22and then cooked for eight hours until it's just falling apart.
0:32:22 > 0:32:24That sounds delicious!
0:32:24 > 0:32:29It is, and it's served in a bun with spicy slaw and mayonnaise.
0:32:29 > 0:32:31We're letting fate decide the outcome today,
0:32:31 > 0:32:34and you can find out how later on.
0:32:34 > 0:32:38Right, let's take a trip to China with Ken Hom and Ching He Huang.
0:32:38 > 0:32:40They're visiting the city of Chengdu,
0:32:40 > 0:32:43a place Ken hasn't stayed in for quite a few years -
0:32:43 > 0:32:45and it seems a lot has changed.
0:32:51 > 0:32:56Chengdu is at the centre of the government's "Go West" policy.
0:32:56 > 0:32:59It's invested 300 billion
0:32:59 > 0:33:03to spark an economic boom in western China,
0:33:03 > 0:33:06on a par with Beijing and Shanghai.
0:33:06 > 0:33:09Can you imagine, this whole area...
0:33:09 > 0:33:11most of these buildings were not here.
0:33:13 > 0:33:15When I was here in 1989,
0:33:15 > 0:33:18it was still a fairly primitive place.
0:33:19 > 0:33:22Many of the streets were little more than dirt roads,
0:33:22 > 0:33:25and people brought produce in from the countryside
0:33:25 > 0:33:26on carts pulled by donkeys.
0:33:30 > 0:33:33Now, Chengdu has a population of 14 million,
0:33:33 > 0:33:37and the fastest rate of urbanisation in the world.
0:33:37 > 0:33:38In the next decade,
0:33:38 > 0:33:44it's expected to increase by nearly a million people every year.
0:33:44 > 0:33:46- There it is, that's the hotel. - Oh, that's the one?
0:33:46 > 0:33:50That's the hotel I stayed in. It was the tallest building in Chengdu.
0:33:50 > 0:33:53That's it. You see now, it's dwarfed by all these other buildings.
0:33:53 > 0:33:54Yes, and they keep building.
0:33:54 > 0:33:57Look how many cranes there are over there.
0:33:59 > 0:34:00It's just amazing.
0:34:03 > 0:34:06I thought it would be a lot of change,
0:34:06 > 0:34:08but not sort of this much.
0:34:08 > 0:34:10It's shocking at the beginning,
0:34:10 > 0:34:12because it's a sleepy backwater here.
0:34:14 > 0:34:17You expect that from Shanghai and Beijing - but not from Chengdu.
0:34:25 > 0:34:28'Jenny's been kind enough to invite us to her grandparents' home,
0:34:28 > 0:34:30'where she spent her early childhood.'
0:34:31 > 0:34:33My cousins and I used to come
0:34:33 > 0:34:36and we would, er, you know, get together for family lunches.
0:34:36 > 0:34:38You know, dumplings and noodles.
0:34:38 > 0:34:39'It's exciting for me,
0:34:39 > 0:34:43'as I've always believed the best cooking is in the home,
0:34:43 > 0:34:44'and a taste of family life
0:34:44 > 0:34:47'is a great way to get beneath the skin of the city.'
0:34:49 > 0:34:52- So these are my grandparents.- Oh, hi!
0:34:52 > 0:34:54My grandfather.
0:34:54 > 0:34:56'Jenny's grandparents are in their 80s,
0:34:56 > 0:34:58'and as is traditional in Chinese culture,
0:34:58 > 0:35:00'one of their sons lives at home
0:35:00 > 0:35:04'and takes care of them with his wife, Jenny's aunt.'
0:35:06 > 0:35:08TRANSLATION:
0:35:13 > 0:35:15- 84! I'm sorry!- 84?
0:35:19 > 0:35:21'While Ching gets to know the family,
0:35:21 > 0:35:24'I really want to see the local market,
0:35:24 > 0:35:27'and join Jenny's aunt on her daily trip to buy fresh ingredients.'
0:35:34 > 0:35:39'Most days she's here at the crack of dawn to get the best produce.
0:35:39 > 0:35:41'She spends around five hours each morning
0:35:41 > 0:35:44'shopping and preparing lunch for her family.'
0:35:45 > 0:35:48'I offer to help out with a dish of my own.'
0:35:48 > 0:35:49More sausages...
0:35:49 > 0:35:52'And I'm on the lookout for inspiration.'
0:35:55 > 0:35:58'It's a struggle, though, to understand the local dialect.'
0:36:08 > 0:36:10So typical Chinese!
0:36:12 > 0:36:14Yeah, I know, I'm embarrassed!
0:36:15 > 0:36:17'I've always loved markets,
0:36:17 > 0:36:21'and in China they're a particular pleasure -
0:36:21 > 0:36:23'chaotic and, despite the government's pledge
0:36:23 > 0:36:27'to improve food safety, I can't see many fridges.'
0:36:31 > 0:36:33Oh, d'you see this? The fish, see, live.
0:36:35 > 0:36:37This is how Chinese want freshness.
0:36:40 > 0:36:43They want to make sure their fish is really fresh.
0:36:43 > 0:36:44Look at this, er...
0:36:45 > 0:36:49'I spotted some rabbit, a specialty in Sichuan.'
0:36:55 > 0:36:59'As soon as we return, Jenny's aunt gets straight to work on the lunch.'
0:37:01 > 0:37:03'I'm making a simple rabbit stir fry...'
0:37:04 > 0:37:07'..but you could use chicken for this dish.'
0:37:08 > 0:37:12'I'm using a marinade of soy sauce, sesame oil,
0:37:12 > 0:37:13'with a coating of cornflour.'
0:37:14 > 0:37:19'It's usually best left for a couple of hours to take effect.
0:37:19 > 0:37:21'I'm cooking the rabbit with garlic
0:37:21 > 0:37:23'and the less-spicy green chillies,
0:37:23 > 0:37:25'as the flesh has a delicate flavour.'
0:37:27 > 0:37:32What people outside of China don't know is that, er,
0:37:32 > 0:37:35even home cooks will heat the wok up
0:37:35 > 0:37:38until it's very, very hot before they add the oil.
0:37:38 > 0:37:44So I've heated it up for a few minutes now, this is good firepower.
0:37:44 > 0:37:47As you can see, it's smoking like this.
0:37:47 > 0:37:49Don't worry, you want this to be very hot.
0:37:51 > 0:37:54'You obviously have to be careful doing this at home,
0:37:54 > 0:37:56'but if you pull the wok away from the heat,
0:37:56 > 0:37:58'the flames will die down quickly.'
0:38:00 > 0:38:02This is the way, actually,
0:38:02 > 0:38:04you should be cooking it.
0:38:04 > 0:38:07This is what gives, erm,
0:38:07 > 0:38:12Chinese food its very, very special flavour.
0:38:12 > 0:38:14It seals in the juices.
0:38:15 > 0:38:17Now...
0:38:18 > 0:38:22It's very important to take all this now and drain this.
0:38:24 > 0:38:28We add the garlic and the chillies,
0:38:28 > 0:38:30and instead of adding more oil,
0:38:30 > 0:38:33which is a mistake a lot of cooks make
0:38:33 > 0:38:35when they're not familiar with Chinese,
0:38:35 > 0:38:39you could add a little bit of this broth I made from the rabbit bones.
0:38:41 > 0:38:43And at the very end,
0:38:43 > 0:38:45I return the rabbit...
0:38:45 > 0:38:49'I'm only braising the rabbit meat for a couple of minutes.
0:38:49 > 0:38:52'In the West, we usually aim for tenderness,
0:38:52 > 0:38:54'but here people love chewy textures
0:38:54 > 0:38:57'and really appreciate the feel of food in the mouth.'
0:39:10 > 0:39:11Very Sichuanese, then.
0:39:19 > 0:39:23As Ken said, you could also make his stir fry with chicken
0:39:23 > 0:39:24if you don't fancy rabbit.
0:39:24 > 0:39:26Still to come this morning,
0:39:26 > 0:39:29James Martin is at home making a mighty sandwich.
0:39:29 > 0:39:33It's got layers of salmon, onions and fresh watercress pesto inside.
0:39:33 > 0:39:36Luckily, he's invited a friend round to help share it.
0:39:36 > 0:39:38There's no Omelette Challenge today,
0:39:38 > 0:39:42and we've got a culinary test of a different kind lined up instead.
0:39:42 > 0:39:44We're calling it Spin The Bottle,
0:39:44 > 0:39:47and all will be revealed a little later on.
0:39:47 > 0:39:49And will Martin be facing Food Heaven,
0:39:49 > 0:39:52a curry in the form of chicken tikka masala,
0:39:52 > 0:39:57or Food Hell, Asian pulled pork in a bun with spicy slaw?
0:39:57 > 0:40:00You can see what he ends up with at the end of the show.
0:40:00 > 0:40:03- Now, let's keep cooking. Jose!- Hello!
0:40:03 > 0:40:05You're next, take it away, Jose.
0:40:05 > 0:40:08- How are you doing, my darling?- I'm good, what are you making for us?
0:40:08 > 0:40:11- I have a very simple recipe.- Yes. - It is for a neck of lamb.- Yes.
0:40:11 > 0:40:14We are going to marinate with a pimento and paprika, honey,
0:40:14 > 0:40:19- er, some garlic and oregano. - Mmm...- Simple.
0:40:19 > 0:40:22And we are going to serve with some tomatoes, roast tomatoes,
0:40:22 > 0:40:24and some roast potatoes.
0:40:24 > 0:40:25Can you help me, my darling, please?
0:40:25 > 0:40:27Yeah, what would you like me to do first?
0:40:27 > 0:40:30Tomato for me, just cut in the middle, and some garlic.
0:40:30 > 0:40:32Smash the garlic, olive oil,
0:40:32 > 0:40:35straight to the oven, please.
0:40:35 > 0:40:39- Will do.- And for, erm... For the marinade, just some paprika here,
0:40:39 > 0:40:41that'll do, like that.
0:40:41 > 0:40:43- Mm-hm.- Lovely, lovely.
0:40:43 > 0:40:45Olive oil, have to be olive oil.
0:40:45 > 0:40:48My life without olive oil is no life!
0:40:48 > 0:40:50No, yeah, I know what you mean!
0:40:50 > 0:40:52So, how do we cook lamb neck? Lamb neck.
0:40:52 > 0:40:54- Is it slow-cook? Pan-fry? - No, it have to be...
0:40:54 > 0:40:57I'm going to pan-fry, huh,
0:40:57 > 0:40:59and then we are going to cook in the oven,
0:40:59 > 0:41:02I will say between seven to eight minutes,
0:41:02 > 0:41:04- seven to ten minutes, not much, yeah?- Great.
0:41:04 > 0:41:06- Some oregano...- OK.- ..like that.
0:41:06 > 0:41:09But, erm, lamb neck, I haven't actually seen it so much,
0:41:09 > 0:41:13you can get it from the butcher's, obviously, in the supermarket.
0:41:13 > 0:41:17- Look at that.- Beautiful!- Beautiful. I love this type of meat.- Yeah.
0:41:17 > 0:41:19Because this meat been working so hard,
0:41:19 > 0:41:21the muscle been working really hard,
0:41:21 > 0:41:23and the flavour is just much better,
0:41:23 > 0:41:26there's more fat, it's just stunning, really, really good.
0:41:26 > 0:41:28So how much would that be, that piece of lamb?
0:41:28 > 0:41:30Er, I think selling around £19,
0:41:30 > 0:41:33- because, of course, have to be British.- It's quite pricey.
0:41:33 > 0:41:36It is, yeah, but, you know, in this life,
0:41:36 > 0:41:38good things cost money.
0:41:39 > 0:41:42- Simple as that, no? - Special occasion.
0:41:43 > 0:41:48And could you suggest another cut, if we can't get to the butcher's?
0:41:48 > 0:41:49You can get, erm...
0:41:49 > 0:41:53You can do easily with a cutlet - lamb cutlet, amazing.
0:41:53 > 0:41:56And the good thing is that you can barbecue them.
0:41:56 > 0:41:57Ooh, I love a barbecue.
0:41:57 > 0:42:00And this bit is just amazing, really lovely.
0:42:00 > 0:42:01Really just amazing.
0:42:01 > 0:42:05People need to eat more lamb - British lamb, just amazing.
0:42:05 > 0:42:08- I agree, I love lamb.- D'you know what I mean? Just amazing.
0:42:08 > 0:42:12You could butterfly a leg of lamb and do the same thing, couldn't you?
0:42:12 > 0:42:13Yeah, you can do as well.
0:42:13 > 0:42:16- And d'you know how I love my butterfly?- Yeah.
0:42:16 > 0:42:18Just with olives, black olives,
0:42:18 > 0:42:21anchovies, rosemary and garlic.
0:42:21 > 0:42:24- Beautiful.- D'you keep it flat or do you roll it?- Flat.- Yeah.
0:42:24 > 0:42:26- Then straight to the barbecue.- Yeah.
0:42:26 > 0:42:28Happy with that, my friend, very good.
0:42:28 > 0:42:31- How are you doing, my dear? You all right?- Er, this is ready,
0:42:31 > 0:42:34so I know you're going to show us how to cook it, but I just...
0:42:34 > 0:42:37- That later.- That's nice and ready. - Yeah, you have to marinate.
0:42:37 > 0:42:40- So you'll do your marinades. - Like that. Huh? Look at the smell.
0:42:40 > 0:42:44All the smell from the pimento and the paprika, you know,
0:42:44 > 0:42:48- is just amazing, with the sweetness from the honey.- Yep.- Huh?
0:42:48 > 0:42:50It's just... Look at that.
0:42:51 > 0:42:54Simple but flavours.
0:42:54 > 0:42:57- Like this.- Have you got, erm, a book out?- Yeah, came out...
0:42:57 > 0:42:59- Earlier this year.- Yeah, in March.
0:42:59 > 0:43:01Mama mia, sounds so far away!
0:43:01 > 0:43:03From the Basque Region.
0:43:03 > 0:43:06- Tell us about the book. - Yeah, the book is, erm...
0:43:06 > 0:43:10It's really focused on ingredients from the area.
0:43:10 > 0:43:11I have, like, ten recipes,
0:43:11 > 0:43:14- really typical recipes from the Basque.- OK.
0:43:14 > 0:43:15And then, I am so lucky,
0:43:15 > 0:43:17I met so many great people in the area,
0:43:17 > 0:43:20and they gave me great recipes, you know?
0:43:20 > 0:43:23The old ladies from the market, and yeah, it's, er...
0:43:24 > 0:43:27It's lovely, I have to say. Doing very well, what can I say?
0:43:27 > 0:43:29I've been there a lot, and the food is amazing from there.
0:43:29 > 0:43:31Food there, it's just unbelievable.
0:43:31 > 0:43:35How does it differ from food, you know, in other regions of Spain?
0:43:35 > 0:43:39The thing about the Basque Country, they have the best ingredients.
0:43:39 > 0:43:40We are so lucky there.
0:43:40 > 0:43:44They, you know, the sea, the seafood there is just unbelievable,
0:43:44 > 0:43:46the lamb, the beef...
0:43:46 > 0:43:48Everything is just bright,
0:43:48 > 0:43:53- and the good thing about the Basque Country, they cook simple.- Yes.
0:43:53 > 0:43:55You know? No fuss, like this one.
0:43:55 > 0:43:57Simple but flavours,
0:43:57 > 0:44:00and then you have the three Michelin-star restaurants there
0:44:00 > 0:44:03that I love to go as well, but the thing I do enjoy,
0:44:03 > 0:44:07- just go to the old part of the city...- Yes.
0:44:07 > 0:44:09..and just having pinchos,
0:44:09 > 0:44:11cerveza, a glass of Txakoli,
0:44:11 > 0:44:14it's the local wine, and happy days.
0:44:14 > 0:44:19Look at this - been marinated for around 10, 12 hours, I will say.
0:44:19 > 0:44:21And straight to the pan.
0:44:21 > 0:44:23So I've popped the tomatoes in, garlic, salt and pepper,
0:44:23 > 0:44:25a bit of oil.
0:44:25 > 0:44:27And what's my next task?
0:44:27 > 0:44:30Next task, please, help me to peel some potatoes.
0:44:30 > 0:44:32Peel some potatoes.
0:44:32 > 0:44:36Very important - don't put the pan too hot.
0:44:36 > 0:44:37- With the lamb?- With the lamb.
0:44:37 > 0:44:39Because the tendency is to turn up really hot
0:44:39 > 0:44:41and get that colour on it.
0:44:41 > 0:44:42Yeah, you can do that,
0:44:42 > 0:44:44but all the honey will get burned very quick.
0:44:44 > 0:44:46OK, so you've got a low heat.
0:44:46 > 0:44:48- Just leave it like that, hmm?- Yeah.
0:44:48 > 0:44:49Nice and slowly.
0:44:51 > 0:44:52You have to caramelise,
0:44:52 > 0:44:54you want to bring all the flavours together,
0:44:54 > 0:44:55but don't be too quick.
0:44:55 > 0:44:57How long does that take?
0:44:57 > 0:44:59I will say four to five minutes.
0:44:59 > 0:45:00The smell now, you know,
0:45:00 > 0:45:02all the studio smell like paprika,
0:45:02 > 0:45:04the pimenton.
0:45:04 > 0:45:07I want to ask, Jose, potentially,
0:45:07 > 0:45:09you could also cook that for a long time?
0:45:09 > 0:45:11- Yeah, you can do for a long time. - So it's almost...
0:45:11 > 0:45:13This is brilliant, cos it's fool proof -
0:45:13 > 0:45:16you cook it either quickly or for a very long time.
0:45:16 > 0:45:19It's like the squid, a squid or cuttlefish,
0:45:19 > 0:45:20there's nothing in the middle.
0:45:20 > 0:45:22Very quick...
0:45:22 > 0:45:25- Or very long.- ..or very slow.
0:45:25 > 0:45:27Lamb is quite different to squid, though,
0:45:27 > 0:45:29- but I know what you're talking about.- Absolutely.
0:45:29 > 0:45:33- I love both of them.- So we could pop that in a slow cooker, for instance?
0:45:33 > 0:45:36- Yes.- Yeah? And how long would I cook it for in a slow cooker?
0:45:36 > 0:45:39- Slow cooker, why not eight hours like your pork?- Eight...
0:45:39 > 0:45:41- Ah-ha, the good old eight hours, yeah.- Absolutely.
0:45:41 > 0:45:44OK, so talk us through what's happening here.
0:45:44 > 0:45:46I'll just slice some peppers.
0:45:46 > 0:45:49And straight to the bowl, some onion...
0:45:51 > 0:45:55- Huh?- Yep.- Like that.- And this is to go with the potatoes, is that right?
0:45:55 > 0:45:59Yes, we're going to want to mix everything together, like that.
0:46:00 > 0:46:02OK, so what do you want me to do with these potatoes?
0:46:02 > 0:46:05Just slice, please, something like that.
0:46:05 > 0:46:10- And me, myself, I'm going to chop some shallots, like this...- Yes.
0:46:10 > 0:46:12Straight to the hot oil.
0:46:12 > 0:46:15- OK, and this is for your sauce? - Exactly.
0:46:15 > 0:46:18So I've taken out those tomatoes, they look delicious.
0:46:18 > 0:46:21They are just amazing. Now it's time for tomatoes, huh?
0:46:22 > 0:46:28- Like that, look at that. Beautiful. And...- Potatoes in here?
0:46:28 > 0:46:31- Potatoes in there, please. Can you put some olive oil?- Sure.
0:46:31 > 0:46:34Now, I know you make a great soup with these tomatoes
0:46:34 > 0:46:37that you say is better than your mum's. Tell us.
0:46:37 > 0:46:39You know, my mum is the best chef in the world.
0:46:39 > 0:46:44But... And she make amazing tomato sauce... Sorry, soup!
0:46:44 > 0:46:46But my tomato soup is amazing.
0:46:46 > 0:46:49And it's... Essentially it's better than hers.
0:46:49 > 0:46:51It's the only thing I can say my mum...
0:46:52 > 0:46:53Does she know that, yeah?
0:46:53 > 0:46:56No, but the good thing is she doesn't speak English.
0:46:56 > 0:46:58THEY LAUGH
0:46:58 > 0:46:59So if she's watching...?
0:46:59 > 0:47:01She can, yeah... She will be watching for sure,
0:47:01 > 0:47:04but she will never understand.
0:47:04 > 0:47:06Anyway, like that.
0:47:07 > 0:47:10And we are going to put some chicken stock.
0:47:10 > 0:47:12If you want to do the soup, just put more, huh?
0:47:12 > 0:47:14- More stock?- More stock.
0:47:14 > 0:47:17- So do you want this...? - But that is absolutely fine.
0:47:17 > 0:47:20- Sorry, do you want this in...? - Please.- Just chopped or...?- Sliced.
0:47:20 > 0:47:23- Sliced.- And some pepper as well.- OK.
0:47:23 > 0:47:26Now we are heating up a little bit like this.
0:47:26 > 0:47:27So, my father is a Spanish teacher,
0:47:27 > 0:47:30- and he...- And you speak Spanish, of course?- Er...
0:47:30 > 0:47:32LORRAINE LAUGHS
0:47:32 > 0:47:35- Un poquito.- Um, yeah, no, not really.- Not really?
0:47:35 > 0:47:36Not even a poquito!
0:47:36 > 0:47:40I heard sometime you were booking a table, you can say that.
0:47:40 > 0:47:41Oh, una mesa...
0:47:42 > 0:47:45- That's a table?! - Yeah. Yeah, exactly.
0:47:45 > 0:47:47Para dos personas, por favor.
0:47:47 > 0:47:49- That's it.- Almost perfect.
0:47:49 > 0:47:51- That's as far as it goes. - Look at that.
0:47:51 > 0:47:55- Looks yummy, and we are going to put some...- OK, garlic.- ..thyme.
0:47:55 > 0:47:57Like, we are talking about herbs.
0:47:57 > 0:48:00- Thyme...- Thyme, fresh thyme, oregano.
0:48:00 > 0:48:03So we've got thyme, oregano -
0:48:03 > 0:48:05love it, fresh, all fresh.
0:48:05 > 0:48:07What do you think about dried herbs?
0:48:07 > 0:48:10Like I say before - no way, Jose!
0:48:11 > 0:48:14But they're very old-fashioned now, aren't they?
0:48:14 > 0:48:17- Yeah, it's off. - You know...- They are gone.
0:48:17 > 0:48:20Once upon a time there were cupboards full of dried herbs,
0:48:20 > 0:48:21and now you don't really get them.
0:48:21 > 0:48:24We are going to put as well the garlic - rose garlic,
0:48:24 > 0:48:26look at that, yummy, hmm?
0:48:26 > 0:48:28- One more.- So you've just rubbed...
0:48:28 > 0:48:30OK, the garlic, yeah.
0:48:31 > 0:48:32And...
0:48:33 > 0:48:36..the potatoes, almost ready.
0:48:36 > 0:48:39Potatoes almost ready, so this goes into the oven.
0:48:39 > 0:48:40A little bit more.
0:48:40 > 0:48:42- More olive oil. - More olive oil, please.
0:48:42 > 0:48:45- Do you want salt and pepper? - Yes, please.- OK.
0:48:45 > 0:48:48- Hmm?- Salt and pepper, so your tomatoes are cooking very nicely.
0:48:48 > 0:48:51- The tomatoes, nicely there, almost...- Salt and pepper.- Yeah.
0:48:51 > 0:48:55And as you see, what we are looking, for the lamb, huh?
0:48:55 > 0:48:58Nice, slow.
0:48:58 > 0:49:02- But, you know, look at that colour. - Oh, look at the colour on that.
0:49:02 > 0:49:03That's a perfect caramelised...
0:49:03 > 0:49:06So you just did that very slowly, very gently.
0:49:06 > 0:49:07And then, like we say,
0:49:07 > 0:49:11in the oven for around between seven to ten minutes, hmm?
0:49:12 > 0:49:14And because this is magic, and this is TV,
0:49:14 > 0:49:18we have one already here, lovely and resting.
0:49:18 > 0:49:19So you're plating up now.
0:49:19 > 0:49:22- Mm-hm.- Got the potatoes. - One more potato.
0:49:22 > 0:49:24- They're nice and crispy round the edges.- Uh-huh.
0:49:24 > 0:49:26And the peppers, all caramelised,
0:49:26 > 0:49:28- and the onions.- Yes.
0:49:28 > 0:49:30Now we are going to slice the lamb.
0:49:30 > 0:49:32Ooh, I can't wait to see inside.
0:49:32 > 0:49:34So how should this be cooked inside?
0:49:34 > 0:49:36- Medium-rare.- Medium-rare.
0:49:36 > 0:49:37So a bit pink still?
0:49:37 > 0:49:40- Absolutely.- OK.- Huh? Look at that.
0:49:42 > 0:49:46- Oh! Perfection!- Happy days, my friend.- Happy days.- Happy days.
0:49:46 > 0:49:47- Happy lamb days!- Happy lamb...
0:49:49 > 0:49:52That looks absolutely delicious.
0:49:52 > 0:49:54Now, how long did you cook that in the oven for?
0:49:54 > 0:49:56Eight minutes in the oven, this one.
0:49:56 > 0:49:59So you pan-fried it gently for a couple of -
0:49:59 > 0:50:01- well, four minutes each side. - Four minutes.
0:50:01 > 0:50:04- And then into the oven for about eight minutes?- Mm-hm.
0:50:04 > 0:50:07- What temperature was that on? - 200.- 200.
0:50:07 > 0:50:10Now we are going to put the tomatoes...
0:50:14 > 0:50:16Not much, just a couple.
0:50:16 > 0:50:17- Yeah.- Like that.
0:50:17 > 0:50:18- Simple.- Oh!
0:50:20 > 0:50:22- Just one more.- Yeah.- Now...
0:50:24 > 0:50:25..a little bit...
0:50:26 > 0:50:28- ..salt.- Oh, do you want any more herbs? Are you good?
0:50:28 > 0:50:31Yeah, I'm going to put some thyme there.
0:50:34 > 0:50:35So, fresh thyme.
0:50:35 > 0:50:38Fresh, because the thing, when coming to the table,
0:50:38 > 0:50:40- you smell the fresh herbs. - Yeah, and for the colour,
0:50:40 > 0:50:43because that just finishes it off beautifully, a bit of green.
0:50:43 > 0:50:45And some olive oil.
0:50:45 > 0:50:47The colours... The colours of Spain!
0:50:48 > 0:50:50More oil, yes!
0:50:50 > 0:50:52Yes, darling, yes.
0:50:52 > 0:50:56- Look at that.- Great. So remind us, what's that dish called again?
0:50:56 > 0:51:01It's a grilled neck of lamb with oven potatoes and roast tomatoes.
0:51:01 > 0:51:03Mmm, beautiful.
0:51:09 > 0:51:14- Ooh, this is a real treat. - Yeah, looks it.- Do you like lamb?
0:51:14 > 0:51:16I love lamb, it's my favourite food to eat.
0:51:16 > 0:51:20But I only really get to eat it when I go to a restaurant,
0:51:20 > 0:51:22because my wife's vegetarian,
0:51:22 > 0:51:25so we don't really eat red meat indoors.
0:51:25 > 0:51:27- Let's taste.- Taste, please.
0:51:28 > 0:51:31Look how well it's cooked. I love that, so good.
0:51:33 > 0:51:35- I'm going to try... - Beautiful, looks lovely.
0:51:35 > 0:51:36- You like it?- Wonderful.
0:51:36 > 0:51:39Don't you think this is a new cut for everyone to try?
0:51:39 > 0:51:42- That's really delicious. - So much flavour there.
0:51:42 > 0:51:43Do you cook a lot of lamb neck?
0:51:43 > 0:51:46Yeah, we do. We do use a lot of lamb neck, yeah.
0:51:46 > 0:51:49And I love the little bit of olive oil on top as well,
0:51:49 > 0:51:52- to finish it off.- We have to finish with the olive oil,
0:51:52 > 0:51:55- bring all the flavours together. - It's very Spanish.- Oh, yeah.- Wow!
0:51:55 > 0:51:57I could eat that all day.
0:51:57 > 0:51:59Right, let's go back to South London
0:51:59 > 0:52:01to see if Olly has managed to find something good
0:52:01 > 0:52:03to go with Jose's lovely lamb.
0:52:03 > 0:52:05Sure that he will.
0:52:18 > 0:52:22With Jose's luscious lamb, a cracking all-round combination
0:52:22 > 0:52:26is a Corbieres from France, such as this Domaine de Villemajou.
0:52:26 > 0:52:30It acts like an amplifier for the magical meaty flavours.
0:52:30 > 0:52:32But the soul of this dish is, of course, Spanish,
0:52:32 > 0:52:35so I'm selecting a cracking local combination,
0:52:35 > 0:52:37and a Gold Medal winning wine.
0:52:37 > 0:52:42This is Definition Vina Majestica Rioja Reserva - liquid victory!
0:52:43 > 0:52:46This wine comes from Rioja in northern Spain,
0:52:46 > 0:52:49a region that's united by the Ebro River,
0:52:49 > 0:52:52but divided into cooler Alavesa and Alta
0:52:52 > 0:52:53up towards the Atlantic
0:52:53 > 0:52:56and warmer Baja down towards the Mediterranean.
0:52:56 > 0:53:00They're places that just give different nuances to the grapes,
0:53:00 > 0:53:02perfect for winemakers to blend.
0:53:02 > 0:53:06The headline grape is Tempranillo, which means "ripens early",
0:53:06 > 0:53:09and thanks to Rioja's signature technique of ageing in oak barrels,
0:53:09 > 0:53:13it gets this wonderfully mellow aspect that is spot-on with lamb.
0:53:17 > 0:53:18Oh, that's deep.
0:53:18 > 0:53:21That is the soul of Barry White in a bottle!
0:53:21 > 0:53:24The lamb itself has that soft mellow character,
0:53:24 > 0:53:26and it's the seasoning in oak barrels
0:53:26 > 0:53:29that makes Rioja such a brilliant combination.
0:53:29 > 0:53:32The tomatoes have sweetness and acidity,
0:53:32 > 0:53:34and there's a little jot of Mazuelo in here,
0:53:34 > 0:53:37another grape that amplifies the spectrum of flavours
0:53:37 > 0:53:38for a similar resonance.
0:53:38 > 0:53:40And finally those earthy sweet potatoes,
0:53:40 > 0:53:44they couldn't be better suited to the signature spicy tang
0:53:44 > 0:53:47of a rocking Rioja Reserva like this one.
0:53:47 > 0:53:51Jose, here's to your lovely lamb! Cheers!
0:53:53 > 0:53:55- Mm!- Salud, hermano. - What do we think?
0:53:55 > 0:53:58- Are you picking up that jot of Mazuelo grape?- Yeah, Tempranillo.
0:53:58 > 0:54:01- You are?- It's amazing, it's amazing,
0:54:01 > 0:54:03because Tempranillo, the Rioja,
0:54:03 > 0:54:06this grape goes so well, always, with lamb.
0:54:06 > 0:54:10- That goes well with everything! - Oh, yeah, that is true.- I agree!
0:54:10 > 0:54:13- Nice glass of Rioja, and that's it. - It's my favourite Spanish wine.
0:54:13 > 0:54:16Some fish and chips would go nicely with this as well.
0:54:16 > 0:54:17Well, to be fair...
0:54:17 > 0:54:19With a white Rioja, for sure!
0:54:19 > 0:54:21- Yeah, absolutely. - Oh, I'd do it with red!
0:54:22 > 0:54:24Er, let's get a taste of Britain
0:54:24 > 0:54:27from Brian Turner and Janet Street-Porter.
0:54:27 > 0:54:30They're in Devon today, and whilst Brian is off in search of food,
0:54:30 > 0:54:32Janet is getting a quick history lesson.
0:54:40 > 0:54:43Devon may be a Mecca for seafood lovers from all over the world,
0:54:43 > 0:54:48but it's also heaven for history buffs like me.
0:54:48 > 0:54:51Totnes is a market town perched on the River Dart
0:54:51 > 0:54:55in the South Devon Area of Outstanding Natural Beauty.
0:54:55 > 0:55:00It has a rich history dating all the way back to 907 AD.
0:55:00 > 0:55:03It's home to a famous Norman castle,
0:55:03 > 0:55:07and guide Win Scutt has kindly agreed to give me a tour.
0:55:07 > 0:55:10- Come and have a look at this wonderful castle.- Right.
0:55:12 > 0:55:14This dates to the sort of 1200s, really.
0:55:14 > 0:55:17- So this was built by the Normans. - The Normans, exactly.
0:55:17 > 0:55:20- Was it to frighten the local Anglo-Saxons?- Yeah.
0:55:22 > 0:55:24Well, they built about 1,000
0:55:24 > 0:55:26of these motte-and-baileys around England.
0:55:26 > 0:55:28It's just beautifully preserved.
0:55:28 > 0:55:31So you've got a big, tall, flat mound, the motte...
0:55:31 > 0:55:33- Yes.- ..and on the top of this was a tower,
0:55:33 > 0:55:36and surrounding that was a large wooden wall,
0:55:36 > 0:55:38so it was really defensive.
0:55:38 > 0:55:40- So it replaced a hillfort?- Well...
0:55:40 > 0:55:42What would have been on this hill before?
0:55:42 > 0:55:45Well, just sort of out that way towards the river
0:55:45 > 0:55:46is a wonderful Saxon town
0:55:46 > 0:55:49which was started in the early 11th century,
0:55:49 > 0:55:50a really important one.
0:55:50 > 0:55:52I'll take you round over there.
0:55:53 > 0:55:55So this really was the stronghold.
0:55:55 > 0:55:56But this isn't where people lived,
0:55:56 > 0:55:59this is where they would have kept the swords and the shields
0:55:59 > 0:56:01and everything like that, and also the treasure.
0:56:01 > 0:56:04You know, if they've got any valuables, they'd keep them up here.
0:56:04 > 0:56:06- So if they thought that Totnes was under attack...- Yeah.
0:56:06 > 0:56:09..everything valuable in the town was piled into here.
0:56:09 > 0:56:12And I think they'd probably have kept stores in here just in case.
0:56:12 > 0:56:13You know, you'd have, erm,
0:56:13 > 0:56:16what would be the equivalent of your tins of peaches
0:56:16 > 0:56:17or something here, you know.
0:56:21 > 0:56:23What a fantastic view of the River Dart.
0:56:23 > 0:56:26Yeah, and in front of it, all these lovely grey slate roofs.
0:56:26 > 0:56:29This is the town that belongs to the sort of 1500s, 1600s,
0:56:29 > 0:56:32but it's built on top of the early Medieval town
0:56:32 > 0:56:34and that lovely Saxon town.
0:56:34 > 0:56:37This was a really important Saxon town in the 1000s.
0:56:37 > 0:56:41So before William The Conqueror conquered in 1066,
0:56:41 > 0:56:43this was already a bustling town,
0:56:43 > 0:56:46commanding that sort of crossing point of the River Dart.
0:56:46 > 0:56:48And this is where the market was,
0:56:48 > 0:56:51there was wealth coming in from the fields, presumably sheep and wool.
0:56:51 > 0:56:55So, a fantastically important place, in fact, by the time of Doomsday,
0:56:55 > 0:56:59this was the second most important town in Devon after Exeter.
0:57:10 > 0:57:12While Janet soaks up some local history,
0:57:12 > 0:57:17I'm still trying to pin down a taste of this region.
0:57:17 > 0:57:20Someone who embraces Dartmouth's abundant fresh seafood supply
0:57:20 > 0:57:24is award-winning chef and fishmonger Mitch Tonks.
0:57:24 > 0:57:26Good to be here. What are you going to cook for us?
0:57:26 > 0:57:28Well, I've got a cracking bit of local hake,
0:57:28 > 0:57:31and I'm going to cook it in a very typical Basque style,
0:57:31 > 0:57:33with some garlic, some sweet vinegar, some smoked peppers
0:57:33 > 0:57:36and a bit of sauce Romesco. It's lovely.
0:57:36 > 0:57:38So I'm just going to get a little bit of colour on the skin,
0:57:38 > 0:57:41and then I'm going to turn the fish over and put it in the oven.
0:57:41 > 0:57:43I think all these kind of lovely fillets of fish
0:57:43 > 0:57:46just need a nice bit of all-round heat in the oven to finish them off,
0:57:46 > 0:57:48except if you've got something really thin.
0:57:50 > 0:57:52That's a lovely colour, is that.
0:57:52 > 0:57:55And then that in. There we go. Sorry, Brian.
0:57:55 > 0:57:58I take it you're the kind of guy that likes to cook fish pink,
0:57:58 > 0:58:01- dare I say it.- Yeah, I think the thing is, with certain fish,
0:58:01 > 0:58:03you need to get them just right.
0:58:03 > 0:58:06I think there's a way that they just need to be flaking apart,
0:58:06 > 0:58:09you just want all that lovely membrane between the flakes
0:58:09 > 0:58:11to have just melted so the fish is flaking.
0:58:11 > 0:58:13But, for me, all the best fish I've ever eaten in my life
0:58:13 > 0:58:16has been all around the Mediterranean, round the shores
0:58:16 > 0:58:19of southern France, Italy, where it's all about simplicity.
0:58:19 > 0:58:23That's the secret - A, it's simply treated, and B, it is ultra-fresh.
0:58:23 > 0:58:27Absolutely, and that's what you want to taste. You want to taste the sea.
0:58:27 > 0:58:30I don't want to taste any kind of overpowering ingredients.
0:58:30 > 0:58:32Well, this sauce, right - you know, lots of olive oil,
0:58:32 > 0:58:35we'll be using a really good extra-virgin olive oil.
0:58:35 > 0:58:37Would you think of using rapeseed oil,
0:58:37 > 0:58:39cos that's very fashionable these days in the UK?
0:58:39 > 0:58:41I think it's fashionable and I think the flavour's OK,
0:58:41 > 0:58:43but you can't cook without olive oil, in my opinion.
0:58:43 > 0:58:47I love olive oil. And then what I've got here is some sliced garlic,
0:58:47 > 0:58:48nice and thin.
0:58:48 > 0:58:50I want the temperature quite low,
0:58:50 > 0:58:52cos this is a dish where you want the garlic,
0:58:52 > 0:58:56you don't want it to fry - there's a difference between fried garlic
0:58:56 > 0:58:59and garlic that's just, I call it, "being encouraged."
0:58:59 > 0:59:02Then I've got some of these Nora and Chiaroscuro peppers,
0:59:02 > 0:59:03which have been smoked over wood,
0:59:03 > 0:59:07and they give it a really smoky richness, really good.
0:59:07 > 0:59:08They're not fiery, they're not hot,
0:59:08 > 0:59:11but they've got this real depth to the sauce, which is so good.
0:59:11 > 0:59:15So what do we do about educating the British public to enjoy fish?
0:59:15 > 0:59:18You've started an academy, I believe.
0:59:18 > 0:59:21Yep, I was working with a college one day, and I just noticed
0:59:21 > 0:59:23all this wonderful talent cooking the curriculum,
0:59:23 > 0:59:25but they weren't using a lot of our local fish,
0:59:25 > 0:59:28and so I though it'd be good for them to get some practical skills,
0:59:28 > 0:59:30understand a bit about our seafood,
0:59:30 > 0:59:31and then when they go off into jobs,
0:59:31 > 0:59:33they've got something really tangible.
0:59:33 > 0:59:35For me, if you've got a restaurant in this area,
0:59:35 > 0:59:38the whole south-west peninsula, this is the best fish in the world,
0:59:38 > 0:59:39it's what we should be doing.
0:59:39 > 0:59:41I suspect that's just about ready now, Chef.
0:59:44 > 0:59:47So I just thought I'd take the skin off,
0:59:47 > 0:59:49cos I love that moistness of that hake -
0:59:49 > 0:59:51look at it, it just looks beautiful.
0:59:51 > 0:59:53It's perfect, and I totally agree with you
0:59:53 > 0:59:56that the moisture in there suddenly, and the pure whiteness of it...
0:59:56 > 0:59:59It just comes out, doesn't it? So we've got our garlic, our peppers...
0:59:59 > 1:00:02- Yep.- I've got a little parsley in there.
1:00:04 > 1:00:08Just give that a quick fry. So we've got some temperature in there.
1:00:08 > 1:00:11Very good vinegar made from cava grapes. Slightly sweet.
1:00:13 > 1:00:15And that goes in.
1:00:15 > 1:00:18It's not hugely acidic and then over the top...
1:00:23 > 1:00:24Perfect.
1:00:24 > 1:00:26And then just a little bit of the sauce romesco on the side,
1:00:26 > 1:00:29which is roasted almonds, roasted peppers, roasted onions,
1:00:29 > 1:00:32sweet paprika, smoked paprika, garlic,
1:00:32 > 1:00:35a little vinegar, and there you have a bit of local hake.
1:00:35 > 1:00:38Just the type of thing you'd eat while you're wandering through
1:00:38 > 1:00:41San Sebastian - your peppers, your garlic, a little bit of vinegar,
1:00:41 > 1:00:42your sauce romesco. Top.
1:00:42 > 1:00:44Delicious.
1:00:45 > 1:00:47Hake is one of my favourite fish,
1:00:47 > 1:00:50so I can't wait to taste Mitch's version.
1:00:50 > 1:00:54Here's some of our local hake cooked in a very traditional Spanish style
1:00:54 > 1:00:55with sauce romesco. Enjoy.
1:00:55 > 1:00:57- Thank you very much. - Thank you, Mitch.
1:00:57 > 1:01:00I do like it, but it's quite hard to get here.
1:01:00 > 1:01:03These peppers - you can smell the peppers and garlic.
1:01:03 > 1:01:04So simple, done a great job.
1:01:08 > 1:01:13- Mm!- It's landed locally, it doesn't have to travel anywhere.
1:01:13 > 1:01:17And he's treated it so simply, he hasn't masked it up with anything.
1:01:17 > 1:01:19Mm!
1:01:23 > 1:01:25Thank you, Brian. Right.
1:01:25 > 1:01:28It's time for our chefs to face our new challenge and it's the
1:01:28 > 1:01:31Saturday Kitchen version of spin the bottle.
1:01:31 > 1:01:34Each chef has been given the same main ingredient,
1:01:34 > 1:01:39- which today...are these prawns. - Gorgeous.
1:01:39 > 1:01:40On the table are four trays
1:01:40 > 1:01:43containing a selection of other things
1:01:43 > 1:01:45that naturally go well together.
1:01:45 > 1:01:48So you have yellow, South East Asian,
1:01:48 > 1:01:53you're got pineapples, bok choy, sweet chilli sauce.
1:01:53 > 1:01:56- Red, here, Spanish, maybe you'll get that one.- Hopefully.
1:01:56 > 1:02:00Potatoes, breadcrumbs, almonds and whatnot.
1:02:00 > 1:02:04Over here we have South-Asian, so Sri Lankan or Indian -
1:02:04 > 1:02:08turmeric, garam masala, cumin, spinach, cooked potato,
1:02:08 > 1:02:11- rice and some coconut milk.- Nice.
1:02:11 > 1:02:14And here, on the green, we have Italian -
1:02:14 > 1:02:17- sun-dried tomatoes, mozzarella, some dough.- I like that.
1:02:17 > 1:02:20Tomatoes and basil.
1:02:20 > 1:02:24In turn, the chefs will spin our wine bottle to decide which tray
1:02:24 > 1:02:28they end up with and then they will both have to construct
1:02:28 > 1:02:31- a delicious and tasty plate of food for Martin to try.- Great.
1:02:31 > 1:02:34It sounds good to me. I'm in win-win, aren't I, really?
1:02:34 > 1:02:36There is a prize.
1:02:36 > 1:02:41The Saturday Kitchen golden bottle for the dish that Martin
1:02:41 > 1:02:47thinks is best. Is it full? You'll have to find out if you win.
1:02:47 > 1:02:50- I never thought I'd say this on TV, but, Galton...- Yeah.
1:02:50 > 1:02:52..would you like to spin the bottle?
1:02:52 > 1:02:54I have to say this brings back memories.
1:02:54 > 1:02:57I used to have a lot of fun with this game.
1:02:58 > 1:03:03- Oh! Great. OK.- OK.- OK.
1:03:03 > 1:03:06So we've got the Southeast Asian food here, all these ingredients.
1:03:06 > 1:03:09- What's that? What is that? - Pea aubergines.
1:03:09 > 1:03:13Jose, let's see what you're going to get. Jose, spin the bottle.
1:03:13 > 1:03:14The bottle.
1:03:17 > 1:03:18- Italy.- Oh!
1:03:18 > 1:03:20We've got green here, so Italy.
1:03:20 > 1:03:24Italian food there for your to cook with your prawns.
1:03:24 > 1:03:26Right, grab your ingredients and let's go.
1:03:26 > 1:03:29And I've got an assortment of pans out,
1:03:29 > 1:03:32we didn't know what you were going to get, so we've got pans with
1:03:32 > 1:03:35hot water, saute pans, bigger pans, equipment there. OK.
1:03:35 > 1:03:38- Have you got any ideas of what you're going to cook yet?- Yes.
1:03:38 > 1:03:42- Tempura.- So you've got the deep fat fryer.
1:03:42 > 1:03:45I mean, everything is set up for you to cook anything
1:03:45 > 1:03:48and any ingredients that you don't use, just let me know
1:03:48 > 1:03:51and I'll take them away, you don't have to use all of them, OK?
1:03:51 > 1:03:53Hot pan coming through.
1:03:55 > 1:03:57We are going to start cooking, then.
1:04:00 > 1:04:06- OK, anything else?- Erm...I'm not going to use any radicchio neither.
1:04:06 > 1:04:08Olive oil.
1:04:08 > 1:04:12OK, just give me a shout, anything you want taken away, because it's
1:04:12 > 1:04:14very crowded with all your ingredients.
1:04:14 > 1:04:17- Yeah, you can take away everything from here, please.- OK.- OK.
1:04:17 > 1:04:21- That garlic looks fantastic, doesn't it?- Love it!- Nice and fat.
1:04:21 > 1:04:23What is life without garlic, my friend?
1:04:23 > 1:04:26- Talk me through your tempura batter. - Right, tempura batter.
1:04:26 > 1:04:29Equal quantities cornflour, plain flour, sparkling water,
1:04:29 > 1:04:32add it at the last minute, don't mix it too much.
1:04:32 > 1:04:35Because you want it kind of lumpy, don't you?
1:04:35 > 1:04:39- Absolutely.- And the sparkling water adds a lightness to the batter.
1:04:39 > 1:04:43- It's a light, crispy batter.- OK. So that was quick, that's made.
1:04:44 > 1:04:47- What are you doing here?- I presume this is a...- A green mango.
1:04:47 > 1:04:51A green mango.
1:04:51 > 1:04:55- It's matching your jumper, whatever it is.- Yeah.- OK.
1:04:55 > 1:04:59And over here in the Italian corner. What are you doing?
1:04:59 > 1:05:03I'm going to saute some vegetables, I'm going to do a kind of pisto.
1:05:03 > 1:05:05Like a ratatouille?
1:05:05 > 1:05:07Normally it's a very slow cook,
1:05:07 > 1:05:10- but I don't think we have time today.- OK.
1:05:10 > 1:05:13Like that. Lovely, lovely.
1:05:13 > 1:05:18Normally you'd use fresh tomatoes, but this one just looks so yummy.
1:05:18 > 1:05:21In here you've got your garlic, your green mango,
1:05:21 > 1:05:22you're just cutting up some pineapple.
1:05:22 > 1:05:27- Some sweet and sour, really. - Pineapple. Nice and sweet. Yeah.
1:05:27 > 1:05:28- OK.- To be honest with you,
1:05:28 > 1:05:32I'm winging it because I'm not really sure what I'm doing.
1:05:32 > 1:05:35All right, I won't ask too many questions.
1:05:35 > 1:05:39- If you want me to help at all, I'm here to do small tasks.- I'm fine.
1:05:39 > 1:05:43- I need one of those pans, please. - What would you like?
1:05:43 > 1:05:49- One of those pans there.- You want it over here?- Yes, please. OK.
1:05:49 > 1:05:55Not too hot, medium heat. I don't know how this is going to look.
1:05:55 > 1:05:57Martin, if you could choose one of those trays,
1:05:57 > 1:05:59which one would you have chosen?
1:05:59 > 1:06:03I think I would have gone for most probably the Indian one.
1:06:03 > 1:06:04Mm! Yum!
1:06:04 > 1:06:09We cook a lot of Indian at home and kind of that's the one that
1:06:09 > 1:06:13always appeals to me, but also I like the Italian.
1:06:13 > 1:06:16I think you've got a really difficult job on the end.
1:06:16 > 1:06:21- So do I, Martin. Thanks for that. - Snippy snap. Snap, snap.- How long?
1:06:21 > 1:06:24You got about four minutes, so let's... Speedy. Speedy, speedy.
1:06:24 > 1:06:26Speed it up.
1:06:26 > 1:06:30- A little tomato. - What have you just put in there?
1:06:30 > 1:06:35I presume that one was vinegar. I think this is soy sauce.
1:06:35 > 1:06:40- Making a dipping sauce.- So this is your ratatouille.- Pisto, please.
1:06:40 > 1:06:44- Pisto.- Pisto.- OK. You've got sun-dried tomatoes in there.
1:06:44 > 1:06:46What else? What's happening next?
1:06:46 > 1:06:50- Some tomatoes, I'm going to put some wine to cook off, like that.- OK.
1:06:50 > 1:06:55And now I'm going to chop... Ooh, I'm making a mess here!
1:06:55 > 1:07:01- Obviously, remember, you've both got to use your prawns.- Oh, yeah.
1:07:01 > 1:07:03A little bit more garlic.
1:07:05 > 1:07:09- Your prawns are here. - Some olive oil.
1:07:11 > 1:07:14Anything you want me to take away from here, because you've got
1:07:14 > 1:07:16- a lot going on?- Yes.
1:07:16 > 1:07:19The only thing I'm going to use is this one and the prawns, of course,
1:07:19 > 1:07:21- and some of this.- Don't need this?
1:07:21 > 1:07:26- No. And some chilli. - Chilli flakes.- Yeah.
1:07:26 > 1:07:30So let's move the rest out of the way. If I give you that...that.
1:07:30 > 1:07:33So you're not going to make a pizza, then?
1:07:33 > 1:07:35I was looking forward to a pizza.
1:07:35 > 1:07:39Pizza was very, you know what I mean, very obvious thing to do.
1:07:39 > 1:07:41I'm going to clean up a little bit.
1:07:41 > 1:07:44Oh, I hate to waste food, but what can we do?
1:07:44 > 1:07:46Well, we can use that for a stew.
1:07:46 > 1:07:51- It's not going to go to waste.- Like this. I'm going to put some basil.
1:07:52 > 1:07:55- OK.- I love it.
1:07:55 > 1:07:59- How are you doing, Jose?- Huh? - How are you doing?- Very nice.
1:07:59 > 1:08:02- What else? What else?- What are you like cooking at home, then?
1:08:02 > 1:08:05- I'm a mess cooking at home. - Spread it all out.
1:08:05 > 1:08:07Then again, you've got the choice,
1:08:07 > 1:08:10either my wife cooks, where everything goes in one of
1:08:10 > 1:08:14those slow, lovely things which are good for warming your bottom on,
1:08:14 > 1:08:16or doing your ironing on, no good for your cooking.
1:08:16 > 1:08:19- Anyone want this butter?- No.
1:08:19 > 1:08:22And then some artichoke.
1:08:22 > 1:08:24The artichokes are going in.
1:08:24 > 1:08:27So you're doing some prawns with garlic and artichoke and then,
1:08:27 > 1:08:31- does this get mixed together at the end?- Exactly.
1:08:31 > 1:08:33Not mixed, but we'll see how it's going to be,
1:08:33 > 1:08:34I really don't know yet.
1:08:34 > 1:08:37Galton, you're doing your tempura batter.
1:08:37 > 1:08:41You've got your cornflour and flour in equal parts and you've just
1:08:41 > 1:08:45- mixed it very lightly, so that it's still lumpy.- Yeah. Exactly that.
1:08:45 > 1:08:48- Behind, behind, oh!- I'm just going to stand very small.
1:08:48 > 1:08:51Er...right. Where am I?
1:08:51 > 1:08:56- Now he's got his basil in my oil! - Oh! Sneaky!- It's a disaster!- Sneaky!
1:08:56 > 1:09:00- Some chilli.- You don't want this. - No, I don't want that.
1:09:00 > 1:09:03- You don't want this. - No, no cheese.- No cheese.
1:09:03 > 1:09:07- You don't want the cheese, you don't want the fennel.- No.- Chicory.
1:09:07 > 1:09:13- And you don't want...- We put salt. A little bit more salt there.
1:09:13 > 1:09:17- You don't want the Parmesan? - You know what? For a pizza...
1:09:17 > 1:09:21- You can eat that, if you want. Dig in.- I will.
1:09:24 > 1:09:26Jose, go ahead and plate up if you're ready.
1:09:26 > 1:09:30- I can only eat one at a time, so let's get one first.- Exactly.
1:09:30 > 1:09:34Martin's waiting. As is the golden bottle.
1:09:34 > 1:09:36- I love basil.- I love it.
1:09:36 > 1:09:38I've never had it like this.
1:09:38 > 1:09:42So if you were making this, if you had this tray of ingredients,
1:09:42 > 1:09:46- the one that Jose had, would you have made something similar?- No.
1:09:46 > 1:09:48I would say, "Where's my pizza?"
1:09:48 > 1:09:50Mine would be a little bit more basic.
1:09:50 > 1:09:54- Let's try Jose's dish. - Yeah, let's try it.- Cutlery for you.
1:09:54 > 1:09:56I really like what Jose's done, because he's come round it
1:09:56 > 1:10:00from a different way, you know, not the pizza, because when I saw
1:10:00 > 1:10:03the tray, I just saw pizza and Italian.
1:10:03 > 1:10:06I think pisto, all of those, you know, one of the summer vegetables
1:10:06 > 1:10:09go so well together, aubergine,
1:10:09 > 1:10:13and then, I just love artichoke and prawns together.
1:10:13 > 1:10:16- Really nice.- It's just something I love. Love it, love it, love it.
1:10:16 > 1:10:18What would you like to call this dish?
1:10:18 > 1:10:22We're going to call it pisto with sauteed prawns and artichoke.
1:10:22 > 1:10:24- Mm!- And some basil.
1:10:24 > 1:10:26I have to say, it's very good, isn't it?
1:10:26 > 1:10:29The sun-dried tomatoes, I know you would've used proper tomatoes
1:10:29 > 1:10:32in there, fresh ones, but sun-dried really works well.
1:10:32 > 1:10:36The thing is, the sweetness is what makes everything there.
1:10:36 > 1:10:37- That is perfect.- Good.- So...
1:10:41 > 1:10:44- That looks fantastic. - Looks yummy.- Yeah.
1:10:44 > 1:10:48Again, very summery, that pale yellow and the green.
1:10:48 > 1:10:50Do you need any more prawns? No.
1:10:50 > 1:10:54No, I'm done with prawns. Thank you.
1:10:54 > 1:10:56Prawns, bane of my life.
1:10:57 > 1:10:59But hey.
1:11:03 > 1:11:08- Right.- Perfect. A little bit of the dipping sauce.
1:11:08 > 1:11:09I'll have them out.
1:11:10 > 1:11:12Any help, my friend?
1:11:12 > 1:11:15- Just a really light batter over the prawns, isn't it?- Yes.
1:11:15 > 1:11:21- The idea is you keep them nice and crisp...- Yeah.- ..on the outside.
1:11:21 > 1:11:24- And the cornflour helps make them lighter.- Yeah.
1:11:24 > 1:11:28- Rather than just using all plain flour.- Absolutely. Absolutely.
1:11:28 > 1:11:32Absolutely right. A few prawns.
1:11:34 > 1:11:38That's a beautiful improvised dish.
1:11:38 > 1:11:41- A little bit of the... - The sauce.- I'd better taste it.
1:11:41 > 1:11:44Have you got a title for this dish?
1:11:44 > 1:11:49- Erm...- Not yet. - No, Galton winging it.
1:11:49 > 1:11:53- Galton winging a Thai dish.- Lovely.
1:11:53 > 1:11:56You've got your soy sauce, sweet chilli sauce, and sesame.
1:11:56 > 1:11:59- This has got a bit of a kick to it. - Nice.- I quite like that.
1:11:59 > 1:12:03- I like having a kick in Asian food. - I'm just getting over the last kick.
1:12:04 > 1:12:10And there it is. So tempura prawns with noodles,
1:12:10 > 1:12:13- pineapple, pawpaw.- Here you go.
1:12:13 > 1:12:16- Here we go, let's have a look. - Here's your second dish.
1:12:16 > 1:12:18Remember, decide between the two,
1:12:18 > 1:12:22it's your job to choose who's going to win the golden bottle.
1:12:22 > 1:12:26The golden bottle. Hopefully it's full and we can drink.
1:12:26 > 1:12:30- That better be full. - It's really nice. Really good.
1:12:30 > 1:12:34- I'm going to try a prawn now. - I'm going to have half a prawn.
1:12:34 > 1:12:35It's got lots of chilli in.
1:12:35 > 1:12:40- Yeah, I put chilli and spring onion into the batter.- Really good.
1:12:40 > 1:12:44- Is it all right?- Mm!- So lovely.
1:12:44 > 1:12:48So is it going to be Galton's South East Asian inspired
1:12:48 > 1:12:53prawn dish or Jose's pisto prawns? What do you think?
1:12:53 > 1:12:57Well, in reality, I would call it a draw, but because I know we
1:12:57 > 1:13:01have to have a winner, I'm going to go with Jose.
1:13:01 > 1:13:05- Jose!- Maybe because I stood here and I saw less panic.
1:13:07 > 1:13:09Congratulations, Jose.
1:13:09 > 1:13:13- Jose wins the golden bottle. - Well done.
1:13:13 > 1:13:16Both of them were absolutely delicious though, I have to say.
1:13:16 > 1:13:17Yeah, really good.
1:13:17 > 1:13:20So, will Martin get food heaven, curry in the form of
1:13:20 > 1:13:26chicken tikka masala, or food hell, Asian pulled pork in buns?
1:13:26 > 1:13:29We're going to let fate decide, but first, here's
1:13:29 > 1:13:31a recipe from James Martin.
1:13:31 > 1:13:34He's celebrating a great British ingredient today, watercress.
1:13:40 > 1:13:43Round where I live in Hampshire, grow some amazing ingredients
1:13:43 > 1:13:48that have been around so long they might also be considered retro.
1:13:48 > 1:13:52Watercress has been part of the British diet for hundreds of years,
1:13:52 > 1:13:55but its distinct peppery flavour, I'm glad to say,
1:13:55 > 1:13:57is making a bit of a resurgence.
1:13:58 > 1:14:02It's the water conditions in this corner of Hampshire that are
1:14:02 > 1:14:05perfect for growing this little aquatic herb and it's thanks
1:14:05 > 1:14:10to watercress farmers like Tom Amery that this UK staple
1:14:10 > 1:14:12has become even more popular.
1:14:12 > 1:14:15This area is known as the watercress capital of the UK.
1:14:15 > 1:14:18It's been grown here now for over 120 years.
1:14:18 > 1:14:20Watercress has become the new rocket you could say.
1:14:20 > 1:14:24Rocket became very popular and well-known because of its strong flavour.
1:14:24 > 1:14:25Watercress also has that.
1:14:25 > 1:14:28It's the mustard oils that are found within the watercress
1:14:28 > 1:14:31when you're chewing it. It's actually a natural defence
1:14:31 > 1:14:34for the insects that could come and obviously live off the crop.
1:14:34 > 1:14:38The nutritional content for watercress is quite incredible.
1:14:38 > 1:14:41Gram for gram, it contains more vitamin C than oranges,
1:14:41 > 1:14:44more calcium than milk,
1:14:44 > 1:14:46and iron in large quantities.
1:14:46 > 1:14:49Watercress is naturally known for being a superfood now.
1:14:49 > 1:14:51Historically, 100-120 years ago,
1:14:51 > 1:14:53they called it a cleanser of the blood.
1:14:53 > 1:14:55It essentially still is - when you're chewing it,
1:14:55 > 1:14:57it releases a chemical compound
1:14:57 > 1:15:01which is very specific to this type of plant, which is a Crucifera,
1:15:01 > 1:15:05and that product really runs through your bloodstream
1:15:05 > 1:15:08and has incredible properties on all parts of your body.
1:15:14 > 1:15:17As it's only up the road, Tom's very kindly brought some of his
1:15:17 > 1:15:19freshly picked crop for me to cook with.
1:15:19 > 1:15:23Health benefits aside, for me it's always been the watercress's
1:15:23 > 1:15:27unique flavour that we should be celebrating.
1:15:27 > 1:15:28It's great to see you.
1:15:28 > 1:15:31We've got this fantastic watercress that you've produced.
1:15:31 > 1:15:33- Was this cut this morning, then? - It was, it's fresh today.
1:15:33 > 1:15:36It's the best way to have watercress.
1:15:36 > 1:15:39You've got to eat it fresh and keep it green, that's the key part.
1:15:39 > 1:15:41We better not hang about, then.
1:15:41 > 1:15:44Perhaps the simplest prep-now-eat-later dish is
1:15:44 > 1:15:46the humble sandwich.
1:15:46 > 1:15:48But there's certainly nothing humble
1:15:48 > 1:15:51about my giant salmon and watercress pan bagna.
1:15:53 > 1:15:55Pop one of these in your rucksack
1:15:55 > 1:15:58and you've got the perfect picnic dish for up to a dozen of you.
1:16:00 > 1:16:04The first thing I'll do is get on and put our salmon in the oven,
1:16:04 > 1:16:09so for this I'm going to use a whole side of salmon.
1:16:09 > 1:16:12We're going to poach this with some lemon.
1:16:12 > 1:16:14It's kind of weird, inviting you here
1:16:14 > 1:16:17and just cooking you a sandwich, but this is a bit of a posh sandwich.
1:16:17 > 1:16:20It's not a small sandwich, I don't think.
1:16:20 > 1:16:23No, it's a decent-sized sandwich, Tom. A bit of salt, like that.
1:16:23 > 1:16:27Chuck in a few whole peppercorns, then half-fill the tray with water
1:16:27 > 1:16:31and place in a preheated oven at 200 degrees C for about ten minutes.
1:16:31 > 1:16:34The main ingredient for this sandwich will be this
1:16:34 > 1:16:36delicious watercress pesto.
1:16:36 > 1:16:39It's really simple to make - all you have to do is blend
1:16:39 > 1:16:43a few generous handfuls of watercress with some garlic,
1:16:43 > 1:16:47toasted pine nuts, salt and a generous glug of good olive oil.
1:16:47 > 1:16:49Is there any part of the year
1:16:49 > 1:16:52where you can't actually produce watercress?
1:16:52 > 1:16:55We tend to harvest British watercress from April
1:16:55 > 1:16:57right the way through to November,
1:16:57 > 1:16:59so it's a long season for British farming.
1:16:59 > 1:17:00- Good for you, though?- It's great.
1:17:00 > 1:17:03Right, we're just going to make a little pesto, really.
1:17:03 > 1:17:05What you do is just blitz this.
1:17:06 > 1:17:08You end up with an amazing colour.
1:17:08 > 1:17:12You do need plenty for this, cos I've got a decent-sized loaf,
1:17:12 > 1:17:16so don't be frightened to put in loads and loads of pesto.
1:17:17 > 1:17:20It's entirely up to you what goes into this sandwich,
1:17:20 > 1:17:22but the whole point of this,
1:17:22 > 1:17:25and this is why you need a decent sort of loaf,
1:17:25 > 1:17:29- this is why it's enough for me and you here, Tom.- I'm happy with that.
1:17:29 > 1:17:31You need a decent sort of piece of bread,
1:17:31 > 1:17:32but you need to hollow it out.
1:17:32 > 1:17:34The best way to do that, really,
1:17:34 > 1:17:37is think about how you're going to fill it first of all.
1:17:37 > 1:17:39Don't make the hole too big.
1:17:39 > 1:17:40Once you remove the lid,
1:17:40 > 1:17:43start hollowing out the loaf for your filling.
1:17:43 > 1:17:44I'm going to get this done this weekend.
1:17:44 > 1:17:46- You're going to make this? - Yeah, definitely.
1:17:46 > 1:17:49Basically, we're going to chargrill the courgettes now.
1:17:49 > 1:17:52The salmon's out. We just allow that to cool slightly
1:17:52 > 1:17:53and that's the key to this.
1:17:53 > 1:17:56I mean, using salmon, of course, it goes great with watercress,
1:17:56 > 1:17:59but you can use chicken, whatever you want, really.
1:17:59 > 1:18:02Then it's entirely up to you how you kind of layer this up.
1:18:03 > 1:18:08I'm going to start my sandwich with a good dollop of watercress pesto,
1:18:08 > 1:18:12followed by some thinly sliced raw red onions...
1:18:13 > 1:18:15..flakes of the poached salmon...
1:18:17 > 1:18:20..and then some of these sweet grilled Spanish red peppers.
1:18:20 > 1:18:23I love these. I don't know if you've ever tried these before.
1:18:23 > 1:18:24These are Spanish peppers.
1:18:24 > 1:18:27- They're not hot, they're not spicy. - They're sweet.
1:18:27 > 1:18:29They're wood-roasted, they're absolutely delicious
1:18:29 > 1:18:31and they come in jars.
1:18:31 > 1:18:33We're just going to pop in even more of this.
1:18:33 > 1:18:34Every time you do it, of course,
1:18:34 > 1:18:36a good amount of seasoning.
1:18:37 > 1:18:39Black pepper and a bit of salt.
1:18:42 > 1:18:45Off you go and you've got some of this amazing sort of pesto.
1:18:45 > 1:18:47The good thing about the watercress
1:18:47 > 1:18:52is the pepperiness from it as well, which will give this a real kick.
1:18:52 > 1:18:54It's taken a whole side, has this,
1:18:54 > 1:18:58- so it's good enough for two to three people.- Yeah.
1:18:59 > 1:19:02We call this a canape up in Yorkshire, Tom.
1:19:03 > 1:19:06Once you get to the top, each layer you press down,
1:19:06 > 1:19:10more of this pesto. Don't be frightened to use plenty of this.
1:19:10 > 1:19:13Pile it all up and just pop the lid on.
1:19:13 > 1:19:16It's great, really, cos you can make this in advance.
1:19:16 > 1:19:18It'll last for a whole week
1:19:18 > 1:19:20and wrap it up in clingfilm, leave it in the fridge
1:19:20 > 1:19:23and you can take slices of it as and when you want it,
1:19:23 > 1:19:26but the best part of this is this next bit.
1:19:26 > 1:19:28This is the bit
1:19:28 > 1:19:30that makes it all worthwhile.
1:19:30 > 1:19:32Slice it all the way through.
1:19:34 > 1:19:36When you open it out,
1:19:36 > 1:19:40- just check out this for a sandwich. - Oh, my word. It's a work of art.
1:19:40 > 1:19:41That's a proper sandwich.
1:19:41 > 1:19:44Just look at that - you've got all the lovely layers in there as well.
1:19:44 > 1:19:46Just tastes delicious,
1:19:46 > 1:19:49then the longer you keep it in the fridge, really,
1:19:49 > 1:19:50the more easy it is to carve.
1:19:50 > 1:19:54This will actually sort of fall apart a little bit.
1:19:54 > 1:19:57I'm going to give you a proper portion of this. Just one slice?
1:19:57 > 1:19:59I think that'll be fine.
1:19:59 > 1:20:01Right, we get to dive into this.
1:20:01 > 1:20:05I don't know where you start with something like this, but...
1:20:05 > 1:20:08But with the salmon and the peppers and the pesto...
1:20:08 > 1:20:10Amazing. Perfect.
1:20:11 > 1:20:13Mmm!
1:20:13 > 1:20:14Amazing. Well done.
1:20:21 > 1:20:22Right, it's time to find out
1:20:22 > 1:20:26whether Martin is facing food heaven or food hell.
1:20:26 > 1:20:27So, Martin,
1:20:27 > 1:20:31your food heaven would be curry and I've got chicken tikka masala.
1:20:31 > 1:20:34And, of course, your food hell is pork and I've got
1:20:34 > 1:20:37a beautiful Asian pulled pork.
1:20:37 > 1:20:39Yeah, that's not doing much for me, seeing it like that.
1:20:39 > 1:20:42I know it doesn't look good now, but after eight hours of cooking,
1:20:42 > 1:20:45- I promise you it's very good.- OK.
1:20:45 > 1:20:46We're not live today,
1:20:46 > 1:20:50so we're letting fate decide what Martin gets.
1:20:50 > 1:20:53On each of these spoons is either the word "heaven" or "hell,"
1:20:53 > 1:20:57so, Martin, I'm going to put them behind my back
1:20:57 > 1:20:58and I want you to decide...
1:21:01 > 1:21:04- ..which one. - I'm going to take this one.
1:21:06 > 1:21:08Hell!
1:21:08 > 1:21:12- Do you know what? I kind of fancied that, though.- Yeah?
1:21:12 > 1:21:14Cos I want to try it.
1:21:14 > 1:21:17Can I ask you to get rid of that? Thank you, Martin.
1:21:17 > 1:21:19Thank you.
1:21:19 > 1:21:22So I'm going to convert you into loving this pork.
1:21:22 > 1:21:24I'm really looking forward to it.
1:21:24 > 1:21:26It's going to be great, for sure.
1:21:26 > 1:21:28It was described so well on the menu
1:21:28 > 1:21:32that I was kind of hoping it was going to be that.
1:21:32 > 1:21:37- Right, so, if you could do the spicy slaw.- Mm-hm.
1:21:37 > 1:21:40I've got the cabbage there, onion, so just julienne everything,
1:21:40 > 1:21:43- finely slice in a bowl.- Lovely.
1:21:43 > 1:21:45Then you've got the soy sauce.
1:21:45 > 1:21:49- A tiny bit of mayonnaise, I don't like too much mayonnaise.- Lovely.
1:21:51 > 1:21:54You must... Don't you like pork crackling, for instance?
1:21:54 > 1:21:57- No. No, I don't really eat that. - Don't you?!
1:21:57 > 1:21:59I've never been a fan of pork.
1:21:59 > 1:22:02This is my thing, but how it was described today on the menu,
1:22:02 > 1:22:04I thought, "That's worth trying."
1:22:04 > 1:22:07Do you think it's just because of the way you've had it cooked?
1:22:07 > 1:22:10I think it's the way I had it cooked when I was growing up.
1:22:10 > 1:22:14My mum would cook a piece of pork, but it would come out kind of flat
1:22:14 > 1:22:17and brown-looking and nothing exciting.
1:22:17 > 1:22:19Sorry, Mum!
1:22:19 > 1:22:20You know what I mean?
1:22:20 > 1:22:23It just didn't have anything that was appealing to me.
1:22:23 > 1:22:28Well, it's that thing about the confidence to cook it just so,
1:22:28 > 1:22:31cos I'm sure you cook your pork a little pink, right?
1:22:31 > 1:22:33Yeah, medium rare and even rare.
1:22:33 > 1:22:38- Really?- Yeah. You must come to try, you will love it, I'm telling you.
1:22:38 > 1:22:40So many people think that it's even beef,
1:22:40 > 1:22:43- when they see the colour.- Yeah.
1:22:43 > 1:22:47So I'm putting in some ginger, you've got some muscovado sugar.
1:22:47 > 1:22:50A chilli, five spice,
1:22:50 > 1:22:52and soy, soy sauce in a bowl.
1:22:52 > 1:22:54This is the easiest dish to make as well,
1:22:54 > 1:22:56cos you just basically chop everything up,
1:22:56 > 1:22:59mix it all together in a bowl, onto the pork
1:22:59 > 1:23:01and then leave it in the oven
1:23:01 > 1:23:02for eight hours.
1:23:02 > 1:23:04I'm very excited about your radio show.
1:23:04 > 1:23:06Yeah, it's going to be amazing.
1:23:06 > 1:23:08Radio 2, every Saturday morning through the summer.
1:23:08 > 1:23:10There's no playlist out there,
1:23:10 > 1:23:12so we're choosing what we want to put on.
1:23:12 > 1:23:14- It's the way to go.- Yeah.
1:23:14 > 1:23:16So I'm mixing everything together
1:23:16 > 1:23:18and you just chop the ingredients really roughly,
1:23:18 > 1:23:21you don't have to do it all perfect. How's the slaw getting along?
1:23:21 > 1:23:23- The slaw's coming along beautifully. - Yes?
1:23:25 > 1:23:28Chicken tikka masala is great, but you have that all the time.
1:23:28 > 1:23:30It's nice to try different things, isn't it?
1:23:30 > 1:23:33Actually, if I go to an Indian restaurant,
1:23:33 > 1:23:36- I would have a dhansak or something. - Dhansak?- Or even a vindaloo.
1:23:36 > 1:23:38What's your favourite curry?
1:23:38 > 1:23:40I have to say, I like the idea of a really spicy one,
1:23:40 > 1:23:44but then when I get it in front of me and taste the first mouthful...
1:23:44 > 1:23:47But spicy, you have to have fresh yoghurt with it,
1:23:47 > 1:23:51then you mix the yoghurt as you eat it and it takes the sting out of it.
1:23:51 > 1:23:54- It doesn't really, though. - You just get left with the flavour.
1:23:54 > 1:23:56It doesn't really take the sting out.
1:23:56 > 1:23:59Let's be honest, if your mouth's burning,
1:23:59 > 1:24:01a bit of yoghurt's not going to...
1:24:01 > 1:24:05No, it does if you have the yoghurt and the vindaloo at the same time
1:24:05 > 1:24:07and you kind of take a piece of each, it does.
1:24:07 > 1:24:10- I like mango chutney. - Yeah, I like that.
1:24:10 > 1:24:12- I love mango chutney. - Now I wish I had the Indian!
1:24:14 > 1:24:19No, be... I swear, you'll be happy about this, you will be happy.
1:24:20 > 1:24:24- If you could just toast those in there.- Yeah, how many do you want?
1:24:24 > 1:24:26- Four?- Uh, two, two or three.
1:24:29 > 1:24:33So we're just sort of creating a slow cooker environment in there.
1:24:34 > 1:24:38I wasn't very confident the first time I used my slow cooker going out.
1:24:38 > 1:24:41- Yeah. - I didn't really want to leave it.
1:24:41 > 1:24:43But they're fine.
1:24:45 > 1:24:47One more, it's going to be delicious.
1:24:47 > 1:24:51I'll pop that in. That goes in the oven for eight hours.
1:24:51 > 1:24:57- Wow!- Eight long hours.- That's a lot of energy for one meat roll
1:24:57 > 1:25:01- that's happening here.- It's not a meat roll! That sounds awful!
1:25:03 > 1:25:05Right, let me get another...
1:25:05 > 1:25:07It smells absolutely beautiful.
1:25:07 > 1:25:11You can see it's all caramelised and it's going to be so, so soft.
1:25:11 > 1:25:15It looks amazing. It looks amazing already.
1:25:15 > 1:25:18- Coming through.- Look at that. - Well, would you look at that.
1:25:18 > 1:25:22- Wow.- You will be happy with that. - Yeah, I know, it looks amazing.
1:25:22 > 1:25:24Look at that.
1:25:24 > 1:25:27You know, you could think that a large joint of meat is not
1:25:27 > 1:25:31for the summer, but because I'm doing it in burgers in this way,
1:25:31 > 1:25:34- it's very summery. Look at that.- Look at that.
1:25:34 > 1:25:36This lasts for a very long time for the family,
1:25:36 > 1:25:39so you'll have...you can have it in sandwiches, in salads...
1:25:39 > 1:25:42If I went to the butcher's and asked for that, what would I ask for?
1:25:42 > 1:25:46- Just ask for pork shoulder. - Pork shoulder?- Yeah, pork shoulder.
1:25:46 > 1:25:50- Not too expensive. I've got the bone in, so nice and moist.- Look at that.
1:25:50 > 1:25:52Doing all my work.
1:25:52 > 1:25:53Wow.
1:25:53 > 1:25:55I'm going to plate up over here.
1:25:55 > 1:26:00Would you mind mixing the mayonnaise and I'll just do the plating up?
1:26:00 > 1:26:02Beautiful.
1:26:02 > 1:26:03We've got these brioche buns.
1:26:03 > 1:26:07- I'm just going to toast them so they've got a bit of crunch.- Yeah.
1:26:08 > 1:26:10- Nice?- Quality control.
1:26:10 > 1:26:12Quality control!
1:26:12 > 1:26:14Right, you want all these in there.
1:26:17 > 1:26:22You can put the mayonnaise in the slaw or on the bun,
1:26:22 > 1:26:24- either way is fine.- OK.
1:26:27 > 1:26:29- Sesame?- Sesame in there, and some soy.
1:26:29 > 1:26:31Yep.
1:26:32 > 1:26:35- Did you try some yet?- Oh, yeah.
1:26:35 > 1:26:38Just, like I say, quality control.
1:26:38 > 1:26:41- Am I getting you enticed into this yet?- Oh, absolutely.
1:26:41 > 1:26:43I like the way you call coleslaw slaw,
1:26:43 > 1:26:45because we're running out of time.
1:26:45 > 1:26:47No! LAUGHTER
1:26:47 > 1:26:50I thought that's the cleverest thing I've seen on television.
1:26:50 > 1:26:51No, I always call it slaw.
1:26:53 > 1:26:55So pork in there, piled.
1:26:57 > 1:26:58OK.
1:26:59 > 1:27:02Quality control.
1:27:02 > 1:27:05I've got my slaw on top. Again, these beautiful colours.
1:27:05 > 1:27:07We've got the purple, just like...
1:27:07 > 1:27:10Actually, can I have another serving plate, please?
1:27:10 > 1:27:11Of course you can.
1:27:11 > 1:27:15We've got the purple, just like the potatoes we used earlier.
1:27:15 > 1:27:19And the greens and that wonderful smell.
1:27:19 > 1:27:24- The top of your bun.- Yeah, can you pop some mayo on top of the bun?
1:27:24 > 1:27:27- It looks amazing.- OK.
1:27:27 > 1:27:29I want a nice, clean plate to serve these on.
1:27:29 > 1:27:32Sesame oil is such a great smell, great flavour as well.
1:27:36 > 1:27:38I'll pop this away.
1:27:39 > 1:27:41Lovely, thank you for your help.
1:27:41 > 1:27:44This dish is minimal effort, very much minimal effort.
1:27:46 > 1:27:48I'll get rid of this as well.
1:27:50 > 1:27:52Then, yeah, just pop on top.
1:27:52 > 1:27:55There you have it - OK, Martin, do you want to get stuck in?
1:27:55 > 1:27:57- I'd love to. - There's cutlery over there.
1:27:57 > 1:28:01Oh, I don't need cutlery, do I with this?
1:28:01 > 1:28:03I'm going to eat it the old-fashioned way.
1:28:03 > 1:28:05Yeah, take a mighty bite, actually.
1:28:07 > 1:28:10That does look particularly good.
1:28:10 > 1:28:11Oh, my goodness, it's delicious.
1:28:11 > 1:28:15- You've been converted. - It's not your hell now, surely.
1:28:15 > 1:28:18Mmm! That is delicious.
1:28:18 > 1:28:20That is so good.
1:28:20 > 1:28:25To go with this, Olly has chosen Ravenswood Lodi Zinfandel 2014,
1:28:25 > 1:28:27around £10, widely available.
1:28:27 > 1:28:29That is delicious.
1:28:29 > 1:28:31Well, that's all from us today on Saturday Kitchen.
1:28:31 > 1:28:35Thanks to Jose Pizarro, Galton Blackiston and Martin Kemp.
1:28:35 > 1:28:38- Thank you.- Cheers to Olly Smith for the wine choices.
1:28:38 > 1:28:40All the recipes from the show are on our website.
1:28:40 > 1:28:44Simply go to bbc.co.uk/saturdaykitchen.
1:28:44 > 1:28:49I'm handing over the reigns to the mighty Spice Men, Cyrus Todiwala
1:28:49 > 1:28:54and Tony Singh, who will be in charge of the show next week.
1:28:54 > 1:28:57Have a great weekend and thank you for watching.
1:28:57 > 1:28:59- Hey!- Cheers.- Bye for now.