20/08/2016 Saturday Kitchen

Good morning. I'm Lorraine Pascale, and this is Saturday Kitchen.

Welcome to the show.

It's great to be back in charge of the Saturday Kitchen hobs today,

and I'm joined by two of the show's favourite chefs.

Galton Blackiston, the Michelin-starred marvel

from Morston Hall.

And the titan of tapas himself, the wonderful Jose Pizarro.

-Good morning to you both.

-Good morning.

-Good morning.

-So, are you going to cook something fishy for us today?

-I am.

I've got something very fishy, very summery.

It's a sea trout, and they're running, sort of, now.

I'm doing it with purple potatoes which come from Norfolk,

and I'm a massive supporter of anything from Norfolk.

And a summer salsa, with mango,

avocado, coriander, all that sort of thing,

asparagus, still just about hanging about in England.

-And a basil vinaigrette.

-Beautiful.

-And you're going to balance it out with something meaty.

-Yes, lamb.

I'm going to do neck of lamb,

marinated with honey,

paprika, some garlic.

It's going to be grilled and then oven potatoes and oven tomatoes.

-Very summery and really yummy.

-Good.

They both sound delicious.

There's more great recipes

in our selection of foodie films from the BBC archive.

Rick Stein, the Hairy Bikers,

Ken Hom and James Martin,

are all on the menu today.

Now, I'm sure there are many of you at home

who had a poster on their wall of our special guest.

He is part of one of the biggest bands of the '80s, Spandau Ballet.

Please give a warm Saturday Kitchen welcome

-to Martin Kemp.

-Hey.

-CHEERING AND APPLAUSE

-Thank you very much.

-How are you?

-Good to see you.

I'm glad you're doing it.

You're my favourite.

Thank you. So, do you actually like to cook?

I cook at home, yeah, a lot,

but to be honest with you,

my wife does mainly...

-the majority of cooking.

-OK.

Because she's really good at it and because she really enjoys it,

but if I ever do get to cook,

-then I will cook something kind of a little bit special.

-Right.

-Because it's kind of arty, you know?

-OK.

And I love a little bit of doing anything kind of arty.

Especially if I haven't done anything kind of arty

during the day,

then I like to make up for it in the evening

with a little bit of cooking.

Now, at the end of today's programme,

I'll cook either Food Heaven or Food Hell for Martin.

So, what's your idea of, like, a Food Heaven?

Food heaven, for me,

and it has been for years, is curry.

Whether it's dhansak or chicken tikka masala,

but something made out of proper spices.

-OK.

-Not out of a jar.

And that's my absolute... love it every time.

-What about Food Hell?

-My Food Hell...

is pork.

Pork, really?

Yeah, because in my head,

pork is always the dish that I never wanted to see dished up

on a Sunday afternoon roast-dinner plate.

It was the one that looked white and boring

and just felt like it tasted like a piece of leather sole.

-Oh, dear.

-But I've just seen...

How it can look. Yes.

..on Food Hell.

-And now that looks unbelievable.

-OK, so, it's either curry or pork.

For Food Heaven, I'm going to make my version

of probably the nation's favourite curry,

-a chicken tikka masala.

-Great.

The chicken is cooked with ginger, garlic, onions, paprika,

garam masala, mustard, turmeric and tomato.

And then I'll add some yoghurt,

simmer it gently

and serve it with basmati rice and fresh coriander on the top.

-Lovely.

-Very tasty.

-Sounds great.

Or, hopefully, I'm going to change your idea of what pork...

The pork you've had anyway.

Because the pork I'm making is Asian-inspired

and it's slow-roasted, slow-cooked,

so it's rubbed in soy sauce, chilli powder,

five-spice, sugar, garlic, ginger,

and then cooked for eight hours!

See? You've really changed my mind now, because there's... Excuse me.

It's very different.

There's a really big bit of me that wants Food Hell!

But I am completely...

I'm one of those people, when I'm sitting at a restaurant at dinner,

I always want what somebody else has sitting next to me.

I can assure you you will want this.

It's served in a bun with spicy slaw and mayonnaise.

It's very tasty.

As always, we'll find out what Martin gets at the end of the show.

-Now, are you hungry, Martin?

-Yeah, always.

-Jolly good.

-Right, let's cook. Galton is waiting for me.

-Great.

Right, what can I do for you today?

-Yes, right.

-What are we making?

-Lovely to see you. A lovely fillet of sea trout.

-Yes.

It's local, it's seasonal. That's why I like to cook with it.

I'm just going to skin this and we're going to serve it with...

-these purple potatoes.

-Wow!

-These are beautiful!

-They are. They're from Norfolk.

Well, you can get them from anywhere in the country, to be fair,

but the best ones, of course, come from Norfolk.

So, you've got some of these in the oven.

Yeah, they're in the oven,

they're baked for about an hour and a half

on a tray of sea salt or whatever you want to do.

This is my chance to actually boss you about, Lorraine.

Yeah, boss me about.

I am here for you today. Is there anything special?

So, I'm sitting at home and I'm thinking, "Purple potato?!"

-Yeah.

-Do I have to use a purple potato?

-Course you don't.

It's for a colour aspect.

There's a slight flavour difference.

Also, I don't know if you know this

but, originally, when the Peruvians first discovered potatoes,

they were purple.

I'm a font of knowledge.

It's not purple any more.

Yeah, but it will be inside.

So, just scoop out the flesh.

And what I'm doing with this sea trout

is just to take the skin off it,

season it lightly with a bit of sea salt.

You very definitely skinned that sea trout very quickly.

That's often the challenge for people at home.

Well, you can get your fishmonger to do that sort of thing for you,

but it's one of the things that I'm actually all right at.

Right, you're good at that.

There's not many things I'm all right at. But that is one.

Look how beautiful. These really are purple.

That's the appeal of it.

-Right, so, I'm going to vac-pack these.

-Yeah.

Put them into the machine.

And bring the lid down.

-And literally, like that.

-Lovely.

Can you tell me other ways to cook this fish

if we don't happen to have one of those rather large machines?

Of course. If you've got one of the modern ovens or whatever

-which go down to 50 degrees centigrade, use that.

-Yes.

Put them on a tray, an oil tray, and put them on that.

Or you could wrap them in clingfilm

and drop them in barely, barely simmering water.

Similar time - ten minutes.

The reason I like cooking these like this

is because you get perfect cooking.

-Do you want me to do all these potatoes?

-No, that's perfect.

Thank you.

See, I was reading the other day

that purple food is good for your brain.

Very good for you.

It's another reason why I'm doing it!

That's exactly why I eat a lot of it.

-Absolutely.

-You've got to eat the rainbow, haven't you?

-Yeah, purple food, good for your brain.

-All the colours.

They look very good as well.

Here we go.

So, now that's vac-packed...

We've got that, and we've got this at 50 degrees,

which is a water bath.

-Yes.

-I know it's all technical and all that sort of thing.

So many machines.

But there we are.

Anyway, so they're in.

Now, I go on to my mango salsa.

-Yeah.

-Just wash my hands.

So we've got beautiful mango here, it's nice and soft.

Cos some people think that when it turns red it's ripe,

but that's not the case. You have to give it a good squeeze.

It's like melon. You smell it and you then squeeze it.

Yeah, absolutely.

You're not doing the hedgehog then? Mango hedgehog.

Not really!

I can if you want me to!

No! It's nice.

Now then, that's it.

So add a lot of butter,

cos you're not going to give anybody a lot of this.

OK. I love mango. Such a great flavour.

Once you get to know me, Lorraine,

you'll see that I don't give people an awful lot.

-I always leave them wanting more.

-I know.

Sometimes you go to the beautiful restaurant,

you have all the food and it's very small portions -

like going away for the weekend or something -

and then I go upstairs and eat the mini bar!

Well, it's not going to be THAT small.

-It'll be all right.

-OK.

-So I've smashed the potatoes.

-A little bit of sea salt in there.

-Yeah, I've got some sea salt in there.

-Perfect.

-Pop those aside.

-Asparagus.

-And now we need the asparagus done.

So, would you like all of these cooked?

Hm, how many shall I give?

-Just one.

-No, four.

-Tell me, you are writing a book at the moment.

-I am.

I'm in the process of doing a book,

which will come out next year.

And it's called A Fish Out Of Water.

-Oh, I see what you've done there.

-Yeah, you see?

I'm not the sharpest knife in the drawer,

but this name is quite a catchy name,

because it's testament to the restaurants that I have.

-Morston is a very lovely Michelin-starred place.

-Yes.

And our fish and chip shop...

erm, is what it is.

-Fish and chips is my favourite dish.

-Is it?

-I love fish and chips.

This gets better.

Yeah, so fish and chips,

and we also sort of do sort of fish tapasy things upstairs

in the restaurant.

-A family food restaurant.

-Yeah.

But you can go in there and have lobster and chips,

you can go and have Dover sole and chips, whatever.

You can have fish and chips.

Or you can have lots of other little tapasy things.

And is all the fish deep-fried, or is some of it just grilled?

No, not all of it.

We have now got a fantastic recipe

where we deep-fry a whole crab,

which is extraordinary.

-Wow!

-And it tastes brilliant.

Wow! Pickled eggs?

Do you do pickled eggs?

Yes! All that sort of thing.

Just fish, I like that idea.

And, of course, it's in a seaside town of Cromer, so it's popular.

Beautiful. Tomatoes, do you want both of these tomatoes?

We'll make this vinaigrette.

We're going to make a vinaigrette, basil vinaigrette.

So why am I putting tomatoes in there, you're going to say?

-Cos I like it.

-No, tomato and basil is a great combo.

-Yeah, I know.

So just chop those up.

Give them a squeeze

before you put them into that other newfangled machine.

We're keeping it simple here. You want me to give them a squeeze.

You just don't want too much of the...

I don't want too much of that liquid going in.

OK, so bash them up, basically.

OK. And what are you doing now? You're preparing your mango salsa.

The mango salsa.

Basically, what it is, is mango, avocado, red onion, chilli,

lime, coriander,

olive oil.

Seasoning.

Now, you're all about fresh ingredients,

and at Morston Hall I know that you only choose the menu sometimes

at the beginning of the day.

Absolutely. Absolutely.

Well, obviously, we have our main courses, sort of an idea of them...

What we do is like an eight-course menu.

-Yeah.

-And it changes every night of the week.

-Eight courses?

That's music to my ears.

It's not too long,

and it does reflect what we've got in season.

That's the whole point of what we do.

I've always done it that way.

And with eight courses, you have a nice wine with every course as well.

You can, potentially, yes. And I often do, yeah!

And the first few courses, you're like, "Oh, this is nice."

And then by course five or six, you're not really that bothered

-what you're drinking.

-To be fair, yeah.

As long as the wine's there, then you aren't fussed.

Right, we've got to speed this up a little bit.

-Do you want all of this in?

-Yes, put all that in, please.

OK.

Do you use these machines at home, Martin?

Have you got the vac pack?

Yeah, I've got several of them.

All in the cupboard.

All in the bottom cupboard in the corner.

Never see the light of day.

-OK. Are we almost done there?

-Yeah.

Right, I'm going to leave that for a second

and have a bit of a clean down.

OK, so what are you doing now? We're just finishing off the salsa.

A little olive oil in there.

-Right, we don't need this any more.

-OK.

So, our sea trout...

..is just about cooked.

-Jose, do you grow your own herbs?

-Oh, yeah.

-Yeah?

-I just got something called chocolate mint.

-Chocolate mint?!

It's unbelievable.

-Tell me about that.

-Just rub in your hand, smell it.

Go so well with my chocolate pots.

With olive oil and salt. You put some of those mint...

That sounds amazing!

-Chocolate mint?!

-Stunning.

-Are you winding me up, Jose?

-No, no, seriously.

I will send some to you.

Just stunning.

I haven't come across chocolate mint. Is it chocolate in colour?

-It's purple. It's gorgeous.

-OK. What else do you grow?

I have my lemon thyme, all different mints,

more than that, strawberry mint as well.

-Yeah, rosemary, all of them.

-Rosemary's really easy to grow.

Mint grows like wildfire, doesn't it?

And this trout is just poached.

It's just beautiful.

I'm going to show you the other one now, because it is just cooked.

-It almost gives the impression that it's not cooked.

-Yeah.

But it's just cooked.

Wild sea trout, purple potatoes,

mango salsa, asparagus, basil vinaigrette.

That's beautiful. And the colours are just stunning.

-Thank you.

-Eating the rainbow.

Look what we made.

-Well, I didn't do a great deal.

-Amazing.

-To be honest.

-Wow!

-Amazing.

-It looks amazing.

-It does look amazing, doesn't it, Martin?

-Yeah, really.

-There you go.

-Dig in.

-Wow!

Taste, taste, taste.

The trout is just looking stunning.

Beautiful.

To be fair, that trout is cooked really nicely!

-Well done!

-I don't often shout about my own stuff, but that is all right.

-Yeah.

-Looks stunning.

-It's really lovely.

-Is that all right?

-Really nice, yeah.

The potatoes are delicious as well.

So, this great dish needs a great wine,

and Ollie Smith is on duty today.

What's he picked up to go with Galton's glorious trout?

I've come to Clapham in London,

and we're a stone's throw from the Saturday Kitchen studio.

And do you know what?

There is a secret foodie scene beneath my feet.

We are going underground.

I'm 33 metres beneath the very studios

where Saturday Kitchen is filmed,

where all this wonderment is growing.

Tasty treats!

This incredible underground tunnel system stretches over a kilometre.

Originally a World War Two air-raid shelter,

it's now being used to grow various herbs,

which get distributed straight into London's foodie scene.

Herbilicious!

With Galton's scrumptious sea trout,

a classic combination would be to choose a white wine

from France's Burgundy, such as this Macon-Village.

It's delicious,

but with the asparagus and basil in the dish,

it kicks things into a higher gear,

so I'm heading over to Italy

to select a wine that's even more refreshing.

Taste The Difference Verdicchio Dei Castelli Di Jesi.

Viva vino!

This wine comes from the Marche in Italy.

If you imagine Italy as being your leg,

it's the bit at the back of the thigh that connects with the knee.

The grape is Verdicchio

and it has this phenomenal citrus intensity to it,

a bit like a lemon being fired from a cannonball.

It's a wonderful alternative

to better-known grapes like Pinot Grigio.

But do you know what,

with fresh fish dishes, this is the mermaid's jewels.

Ah! That just tastes like sunshine on holiday.

The fish itself has a subtle salty character to it,

and it's the brightness of this wine that's spot-on to gleam alongside.

And then you've got the basil and asparagus.

Their herbaceousness is really well suited to this wine,

that loves that summery garden fragrance.

And finally, the mango sauce.

For that, you need a wine that's peachy and fulsome,

and this Verdicchio is an absolute gem.

Galton, here's to your superlative sea trout. Cheers!

That was amazing.

You know those herbs are actually grown right underneath the studio.

There's hundreds of metres of herbs and produce. Incredible.

So what do we think of the wine?

I think Ollie is quite good at this job, cos that is superb.

-That is really good.

-So summery.

With that, I would imagine that goes beautifully.

-Quite light.

-Yeah, it's really nice.

-I like that.

-Yeah.

-Perfect combination.

-Mm.

-Perfect.

-He knows very well.

He does.

Jose, you're cooking next. Remind us what you're making.

Grilled neck of lamb, marinated with honey, paprika,

and then oven potatoes

and oven tomatoes.

-Get over there now! Go and start now!

-Simple.

Sounds good. Lamb, I love lamb.

OK, it's time to catch up with Rick Stein.

He's in Turkey, picking tomatoes.

This is the sort of thing I love doing,

just walking to a tomato field -

gosh - finding some lovely, ripe tomatoes.

I've borrowed a knife from one of these ladies.

Do you know, they also had some salt.

I mean, what would a tomato be without salt?

So now...

..this...

is heaven.

This small field produces 14 tonnes of tomatoes in a season.

Just shows - yes, I'm going to use the word again -

fecund this area is.

It's so fertile.

The reason, apart from the great soil,

is the climate.

It's a mixture of Mediterranean - hot, dry -

and Balkans - a little milder,

a little wetter, and when you look around

you can see there's a lot more rainfall here

than there was south,

producing these most divine tomatoes.

One of the great revelations of this journey has been the tomato.

Every meal I've really enjoyed

has been full of chopped, sweet, juicy tomatoes

that's provided all the liquid needed for so many dishes.

The Turks go one better with salce,

a rich, fruity tomato paste,

squeezed tomatoes minus the pips,

plus salt and lots of sunshine,

about two weeks of sun, until the liquid dries off.

But there's one spice that grows all over the place in great abundance,

and if anyone was to say what the quintessential taste of Turkey was,

then it could be this.

I'm very pleased to have got hold of this.

This is sumac, it comes from the Arab word "sumac",

which means red.

And lucky, because as soon as the rains start in the autumn,

all the flavour which surrounds these little seeds go.

Always ends up in the back of my larder,

just dried out and forgotten,

but now I'm into Turkish food, never again!

It's really lemony. I mean, unbelievable lemony.

And quite often, it's used in place of lemon juice in soups and stews

and sprinkled over mezzos.

It's quite the most distinctive flavour

in Turkey, I would say.

And so, to cook in my fab kitchen on the island of Symi.

I'll miss this a lot.

What could be better than having a kitchen overlooking the Aegean,

cooking dishes I've discovered on my journey, like this one.

This is sumac chicken.

I'm just crushing my garlic under my knife, like that.

And now this pul beber, which is this hot red pepper,

chilli hot red pepper, from Turkey.

Sometimes called Aleppo pepper as well.

And now sumac. Lots of sumac.

This is the main ingredient in the dish.

It's got a sort of fruity lemony-ness,

which is very distinctive and goes very well with chicken.

So, now, sundried tomato paste, salce.

Two good teaspoons of that.

And another great Turkish produce, pomegranate molasses.

Slightly astringent sort of almost vinegary flavour, but sweet as well.

Fabulous in salads and fabulous with this chicken.

Now some salt - a fair bit, as this is just a coating.

And some olive oil.

There we go.

I mean, this is very simple, this dish, but I love it.

And I think the children will love it too.

It's not too spicy.

But full of flavour.

And now just add my chicken pieces.

So now just turn that all over

and work the marinade into the chicken.

Looking lovely, smelling great, I must say.

Now I'll leave that to sit and marinade for an hour or so...

..while I wash my hands.

Yes, the marinating takes an hour at least.

Enough time to watch life going by on this lovely island.

Notice I've never said, "Here's one I prepared earlier."

Olive oil.

And some sesame seeds.

All over the top.

So, when I bake this,

I'm looking for it to come out

really deep golden-brown and slightly charred,

because I suspect dishes like this

would have originally been done in a Turkish tandoor,

like the Indian tandoori ovens,

where you get this lovely, intense dry heat,

and you do want a bit of a charred look at the end.

So, that goes in a hot oven,

about 200 degrees,

for about 20-25 minutes.

It's very handy having somewhere to cook like that.

I mean, when I put something in the oven,

I come out for a bit of fishing or go for a swim.

'Nice job, if you've got one like that, eh?'

Yeah, all right!

I was really surprised by this.

It's good to discover new tastes.

We've all cooked roasted barbecued chicken,

but this, I think, is really different.

It's got a fresh, clean, lemony, zesty taste,

and with a kick of chilli.

I love it.

And I'm serving it with some pilaf rice. It goes very well.

Thanks, Rick.

There are so many interesting and delicious ingredients from Turkey.

Sumac is fantastic and I'm a big fan of pomegranate.

It's got just the right balance of sharp and sweet,

so it works really well in desserts.

I'm going to show how you can use it to make a delicious panna cotta -

with yoghurt, cos I know you like yoghurt, right?

-I love yoghurt, I love pomegranate.

-Yeah?

-Pomegranate was a real treat in my house when I grew up.

-OK.

Well, I'm making this very tasty panna cotta,

and it's quite stunning, the end result.

So I'm putting some milk and double cream and sugar in here

to make the cooked element of it.

So, tell me, Martin, what do you have going on at the moment?

At the moment, every Saturday morning from 10am till 1pm,

-me and Fearne Cotton are going to be taking over Radio 2.

-That's cool!

And putting together our own show, which is a lot of fun,

designing it at the moment.

We've got some great guests, we're playing our own music,

choosing what music we want to do.

Radio 2 isn't playlist,

so we can kind of do what we want to do.

And some nice guests, some fun and games. It's going to be cool.

-Some live radio.

-Have you done a lot of radio before?

Yeah, bits and pieces in the past,

but never kind of my own show, as such.

-Yeah.

-So, it's something I'm really looking forward to.

Just popping the vanilla in.

-Summertime.

-Saturday morning, relaxing.

-It'll be great.

-Exactly.

Everybody going on holiday

and it's on Saturdays during the summer,

it'll be a nice way to put some music to that trip for them.

So I've just added the vanilla.

I love vanilla in most of my desserts.

-Great flavour. Do you make many desserts at home?

-Not really.

To be honest, I try and stay away from desserts.

As much as I love them.

You know, I have to look after my waistline as well.

-You can always have a taste.

-Listen, I'm looking forward to it!

I'm just saying, when I grew up,

THAT was such a treat in my house.

That was a Saturday morning treat because it was so rare.

Really? We just had oranges.

And melon, when I was growing up.

And you were touring last year, is that right?

Yeah, I was touring with the band last year,

and we were out for a long time, about 18 months or something,

touring the world.

-Yeah.

-All told.

But now I'm touring

with a show called An Audience With Martin Kemp.

I get out on stage and tell loads of funny stories

about the band and my life being an actor

and EastEnders, the Kray Twins, all of that stuff.

So I'm really enjoying that. When I was on stage with Spandau...

Sorry to interrupt. I've just popped the gelatine in there.

-That's so it will set.

-Just keep stopping me.

-Please, do go on!

I just want to make sure everyone knows what I'm doing.

When I was on stage with Spandau, what I realised

is when all the lights come up and you're playing to 10,000 people,

the people at the back look like a speck of dust.

Nothing more. They don't even look like people.

So I thought, if you turn that round,

what they're seeing of me on stage is a speck of dust.

So I thought, let's get out there and meet people.

Amazing. So, I'm just going to do a quick recap.

-I've put...

-For me or you?

-For everyone!

Milk, cream, vanilla,

sugar in there,

and I've just cooked it and I've added some gelatine.

So I've squeezed out the gelatine and added it to that mixture.

And then that needs to be nice and cool,

so I've got one here ready

so when I add the yoghurt to it, it mixes nicely.

So this is Greek yoghurt.

-Oh, I love that.

-That's the stage I'm at now.

So this Audience With, that sounds really exciting.

You've got so many fans.

It's been really good. It's a great experience.

A great chance to get out

and meet everybody that's supported you over the years,

and also at the end of the Audience With,

I do half an hour where it's kind of open to anybody's questions.

You can talk about things that you can't talk about on TV,

you can't talk about in magazines,

but there's stuff that's happened to me and the band

-that are unmentionable!

-Ooh!

Not for a family show, such as this.

But in real life, when I'm talking to an audience,

we can talk about it, and that's what the fun is.

Right, so I'm just tipping this in.

I want half of panna cotta,

so I've got these egg cartons like that.

So I get a nice tilt. OK? And then I'll pop this in the fridge to set.

-It's very artistic.

-So, have you got any more plans to tour?

-Touring with Spandau?

-Yeah.

-I wish I could say yes.

But, listen, if it was up to me,

I would be touring every day, because I love it.

I love being in the band,

I'm so comfortable inside Spandau Ballet with my four best mates.

But I'm not the only one in that band,

so if you could phone the other four up

and have a word with them,

then I'd appreciate it.

And how long were you touring for?

Well, I think we were out for about a year, all told.

18 months doing promo and about a year playing.

-Yeah?

-But we finished a few months ago.

Do you guys stay in touch a lot?

We stay in touch as far as...

You know that bit at Heathrow where the belt brings around the bags?

-Yeah, oh...

-And you collect your bags?

-The carousel, yeah.

-The carousel.

And soon as we collect the bags and leave Heathrow, that's it,

"See you in a couple of years' time."

So wait for it to melt, and then I'm going to add the pomegranate juice.

Pomegranate and raspberry.

So you want that colour, that contrast.

What kind of music do you listen to?

Because I love '80s music so much.

I mean, that is... In my car, always '80s music.

I am a really big kind of '70s rock fan.

I love 1970s Rolling Stones, er...

and stuff like that, you know? So...

But I'm really varied, you know,

I think growing up inside a band

kind of opens your mind up to a lot of different types of music.

You know, lots of jazz,

and lots of, er...lots of rock and lots of pop as well

that I get a chance to listen to.

You know my boy is a DJ at Capital Radio now.

-Oh, wow!

-He has his own show in the evenings there.

And so just from him doing that it's kind of opened my mind up

to lots of pop that is going on nowadays,

and I think the pop music chart, at the moment,

is the healthiest it's been since the '80s.

So just to recap, this is set,

and then I've poured in the pomegranate and raspberry jelly.

Pop that in the fridge to set for...

overnight or a few hours,

and then you get this magical thing out.

-It looks amazing, doesn't it?

-Yeah.

-Stunning.

So what I'm going to do is just put a few of your...

A few pomegranates on top...

Pomegranates on top.

-And then...

-My special Saturday treat.

-Saturday treat, exactly.

And then, erm, when I'm using mint leaves to garnish,

I just like to use the small ones in the middle.

And then just lay them...

-..in the centre like that.

-Wow.

-Very pretty.

-D'you like that?

-I do, it looks really good.

-I'm mesmerised by it all.

-Are you going to put this on your menu?

There's potential.

I haven't seen those packets of jelly like that for years,

I didn't even realise you still get them.

I used to eat them, you know, just like sweets.

-On the school bus, super cool!

-Yeah.

-OK, there it is.

Great.

-I'll try this.

-D'you want to have a try?

-Yeah, I'm going to dig in.

Get your pomegranate. Dig deep.

I'm going to start crying in a minute

cos it's going to take me home, isn't it?

Aw, that's good. Did you get the panna cotta and the jelly?

It's delicious, it's really lovely.

-Fantastic.

-Mmm, really good.

-What happens to the other one?

-Supposed to be for us, no?

-I'll pop those in the fridge.

-No, that one!

-No, that one.

Oh, that's for me!

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

It could be his Food Heaven, curry,

and my version of chicken tikka masala.

The chicken is cooked with ginger, garlic, onions, paprika,

garam masala, mustard, turmeric and tomato.

And I'll add some yoghurt,

then let it simmer gently

and serve it with basmati rice

and fresh coriander on top.

Or it could be his Food Hell, pork.

The pork is rubbed in soy sauce, chilli powder, five-spice,

sugar, garlic and ginger,

and then cooked for eight hours until it's just falling apart.

That sounds delicious!

It is, and it's served in a bun with spicy slaw and mayonnaise.

We're letting fate decide the outcome today,

and you can find out how later on.

Right, let's take a trip to China with Ken Hom and Ching He Huang.

They're visiting the city of Chengdu,

a place Ken hasn't stayed in for quite a few years -

and it seems a lot has changed.

Chengdu is at the centre of the government's "Go West" policy.

It's invested 300 billion

to spark an economic boom in western China,

on a par with Beijing and Shanghai.

Can you imagine, this whole area...

most of these buildings were not here.

When I was here in 1989,

it was still a fairly primitive place.

Many of the streets were little more than dirt roads,

and people brought produce in from the countryside

on carts pulled by donkeys.

Now, Chengdu has a population of 14 million,

and the fastest rate of urbanisation in the world.

In the next decade,

it's expected to increase by nearly a million people every year.

-There it is, that's the hotel.

-Oh, that's the one?

That's the hotel I stayed in. It was the tallest building in Chengdu.

That's it. You see now, it's dwarfed by all these other buildings.

Yes, and they keep building.

Look how many cranes there are over there.

It's just amazing.

I thought it would be a lot of change,

but not sort of this much.

It's shocking at the beginning,

because it's a sleepy backwater here.

You expect that from Shanghai and Beijing - but not from Chengdu.

'Jenny's been kind enough to invite us to her grandparents' home,

'where she spent her early childhood.'

My cousins and I used to come

and we would, er, you know, get together for family lunches.

You know, dumplings and noodles.

'It's exciting for me,

'as I've always believed the best cooking is in the home,

'and a taste of family life

'is a great way to get beneath the skin of the city.'

-So these are my grandparents.

-Oh, hi!

My grandfather.

'Jenny's grandparents are in their 80s,

'and as is traditional in Chinese culture,

'one of their sons lives at home

'and takes care of them with his wife, Jenny's aunt.'

TRANSLATION:

-84! I'm sorry!

-84?

'While Ching gets to know the family,

'I really want to see the local market,

'and join Jenny's aunt on her daily trip to buy fresh ingredients.'

'Most days she's here at the crack of dawn to get the best produce.

'She spends around five hours each morning

'shopping and preparing lunch for her family.'

'I offer to help out with a dish of my own.'

More sausages...

'And I'm on the lookout for inspiration.'

'It's a struggle, though, to understand the local dialect.'

So typical Chinese!

Yeah, I know, I'm embarrassed!

'I've always loved markets,

'and in China they're a particular pleasure -

'chaotic and, despite the government's pledge

'to improve food safety, I can't see many fridges.'

Oh, d'you see this? The fish, see, live.

This is how Chinese want freshness.

They want to make sure their fish is really fresh.

Look at this, er...

'I spotted some rabbit, a specialty in Sichuan.'

'As soon as we return, Jenny's aunt gets straight to work on the lunch.'

'I'm making a simple rabbit stir fry...'

'..but you could use chicken for this dish.'

'I'm using a marinade of soy sauce, sesame oil,

'with a coating of cornflour.'

'It's usually best left for a couple of hours to take effect.

'I'm cooking the rabbit with garlic

'and the less-spicy green chillies,

'as the flesh has a delicate flavour.'

What people outside of China don't know is that, er,

even home cooks will heat the wok up

until it's very, very hot before they add the oil.

So I've heated it up for a few minutes now, this is good firepower.

As you can see, it's smoking like this.

Don't worry, you want this to be very hot.

'You obviously have to be careful doing this at home,

'but if you pull the wok away from the heat,

'the flames will die down quickly.'

This is the way, actually,

you should be cooking it.

This is what gives, erm,

Chinese food its very, very special flavour.

It seals in the juices.

Now...

It's very important to take all this now and drain this.

We add the garlic and the chillies,

and instead of adding more oil,

which is a mistake a lot of cooks make

when they're not familiar with Chinese,

you could add a little bit of this broth I made from the rabbit bones.

And at the very end,

I return the rabbit...

'I'm only braising the rabbit meat for a couple of minutes.

'In the West, we usually aim for tenderness,

'but here people love chewy textures

'and really appreciate the feel of food in the mouth.'

Very Sichuanese, then.

As Ken said, you could also make his stir fry with chicken

if you don't fancy rabbit.

Still to come this morning,

James Martin is at home making a mighty sandwich.

It's got layers of salmon, onions and fresh watercress pesto inside.

Luckily, he's invited a friend round to help share it.

There's no Omelette Challenge today,

and we've got a culinary test of a different kind lined up instead.

We're calling it Spin The Bottle,

and all will be revealed a little later on.

And will Martin be facing Food Heaven,

a curry in the form of chicken tikka masala,

or Food Hell, Asian pulled pork in a bun with spicy slaw?

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

-Now, let's keep cooking. Jose!

-Hello!

You're next, take it away, Jose.

-How are you doing, my darling?

-I'm good, what are you making for us?

-I have a very simple recipe.

-Yes.

-It is for a neck of lamb.

-Yes.

We are going to marinate with a pimento and paprika, honey,

-er, some garlic and oregano.

-Mmm...

-Simple.

And we are going to serve with some tomatoes, roast tomatoes,

and some roast potatoes.

Can you help me, my darling, please?

Yeah, what would you like me to do first?

Tomato for me, just cut in the middle, and some garlic.

Smash the garlic, olive oil,

straight to the oven, please.

-Will do.

-And for, erm... For the marinade, just some paprika here,

that'll do, like that.

-Mm-hm.

-Lovely, lovely.

Olive oil, have to be olive oil.

My life without olive oil is no life!

No, yeah, I know what you mean!

So, how do we cook lamb neck? Lamb neck.

-Is it slow-cook? Pan-fry?

-No, it have to be...

I'm going to pan-fry, huh,

and then we are going to cook in the oven,

I will say between seven to eight minutes,

-seven to ten minutes, not much, yeah?

-Great.

-Some oregano...

-OK.

-..like that.

But, erm, lamb neck, I haven't actually seen it so much,

you can get it from the butcher's, obviously, in the supermarket.

-Look at that.

-Beautiful!

-Beautiful. I love this type of meat.

-Yeah.

Because this meat been working so hard,

the muscle been working really hard,

and the flavour is just much better,

there's more fat, it's just stunning, really, really good.

So how much would that be, that piece of lamb?

Er, I think selling around £19,

-because, of course, have to be British.

-It's quite pricey.

It is, yeah, but, you know, in this life,

good things cost money.

-Simple as that, no?

-Special occasion.

And could you suggest another cut, if we can't get to the butcher's?

You can get, erm...

You can do easily with a cutlet - lamb cutlet, amazing.

And the good thing is that you can barbecue them.

Ooh, I love a barbecue.

And this bit is just amazing, really lovely.

Really just amazing.

People need to eat more lamb - British lamb, just amazing.

-I agree, I love lamb.

-D'you know what I mean? Just amazing.

You could butterfly a leg of lamb and do the same thing, couldn't you?

Yeah, you can do as well.

-And d'you know how I love my butterfly?

-Yeah.

Just with olives, black olives,

anchovies, rosemary and garlic.

-Beautiful.

-D'you keep it flat or do you roll it?

-Flat.

-Yeah.

-Then straight to the barbecue.

-Yeah.

Happy with that, my friend, very good.

-How are you doing, my dear? You all right?

-Er, this is ready,

so I know you're going to show us how to cook it, but I just...

-That later.

-That's nice and ready.

-Yeah, you have to marinate.

-So you'll do your marinades.

-Like that. Huh? Look at the smell.

All the smell from the pimento and the paprika, you know,

-is just amazing, with the sweetness from the honey.

-Yep.

-Huh?

It's just... Look at that.

Simple but flavours.

-Like this.

-Have you got, erm, a book out?

-Yeah, came out...

-Earlier this year.

-Yeah, in March.

Mama mia, sounds so far away!

From the Basque Region.

-Tell us about the book.

-Yeah, the book is, erm...

It's really focused on ingredients from the area.

I have, like, ten recipes,

-really typical recipes from the Basque.

-OK.

And then, I am so lucky,

I met so many great people in the area,

and they gave me great recipes, you know?

The old ladies from the market, and yeah, it's, er...

It's lovely, I have to say. Doing very well, what can I say?

I've been there a lot, and the food is amazing from there.

Food there, it's just unbelievable.

How does it differ from food, you know, in other regions of Spain?

The thing about the Basque Country, they have the best ingredients.

We are so lucky there.

They, you know, the sea, the seafood there is just unbelievable,

the lamb, the beef...

Everything is just bright,

-and the good thing about the Basque Country, they cook simple.

-Yes.

You know? No fuss, like this one.

Simple but flavours,

and then you have the three Michelin-star restaurants there

that I love to go as well, but the thing I do enjoy,

-just go to the old part of the city...

-Yes.

..and just having pinchos,

cerveza, a glass of Txakoli,

it's the local wine, and happy days.

Look at this - been marinated for around 10, 12 hours, I will say.

And straight to the pan.

So I've popped the tomatoes in, garlic, salt and pepper,

a bit of oil.

And what's my next task?

Next task, please, help me to peel some potatoes.

Peel some potatoes.

Very important - don't put the pan too hot.

-With the lamb?

-With the lamb.

Because the tendency is to turn up really hot

and get that colour on it.

Yeah, you can do that,

but all the honey will get burned very quick.

OK, so you've got a low heat.

-Just leave it like that, hmm?

-Yeah.

Nice and slowly.

You have to caramelise,

you want to bring all the flavours together,

but don't be too quick.

How long does that take?

I will say four to five minutes.

The smell now, you know,

all the studio smell like paprika,

the pimenton.

I want to ask, Jose, potentially,

you could also cook that for a long time?

-Yeah, you can do for a long time.

-So it's almost...

This is brilliant, cos it's fool proof -

you cook it either quickly or for a very long time.

It's like the squid, a squid or cuttlefish,

there's nothing in the middle.

Very quick...

-Or very long.

-..or very slow.

Lamb is quite different to squid, though,

-but I know what you're talking about.

-Absolutely.

-I love both of them.

-So we could pop that in a slow cooker, for instance?

-Yes.

-Yeah? And how long would I cook it for in a slow cooker?

-Slow cooker, why not eight hours like your pork?

-Eight...

-Ah-ha, the good old eight hours, yeah.

-Absolutely.

OK, so talk us through what's happening here.

I'll just slice some peppers.

And straight to the bowl, some onion...

-Huh?

-Yep.

-Like that.

-And this is to go with the potatoes, is that right?

Yes, we're going to want to mix everything together, like that.

OK, so what do you want me to do with these potatoes?

Just slice, please, something like that.

-And me, myself, I'm going to chop some shallots, like this...

-Yes.

Straight to the hot oil.

-OK, and this is for your sauce?

-Exactly.

So I've taken out those tomatoes, they look delicious.

They are just amazing. Now it's time for tomatoes, huh?

-Like that, look at that. Beautiful. And...

-Potatoes in here?

-Potatoes in there, please. Can you put some olive oil?

-Sure.

Now, I know you make a great soup with these tomatoes

that you say is better than your mum's. Tell us.

You know, my mum is the best chef in the world.

But... And she make amazing tomato sauce... Sorry, soup!

But my tomato soup is amazing.

And it's... Essentially it's better than hers.

It's the only thing I can say my mum...

Does she know that, yeah?

No, but the good thing is she doesn't speak English.

THEY LAUGH

So if she's watching...?

She can, yeah... She will be watching for sure,

but she will never understand.

Anyway, like that.

And we are going to put some chicken stock.

If you want to do the soup, just put more, huh?

-More stock?

-More stock.

-So do you want this...?

-But that is absolutely fine.

-Sorry, do you want this in...?

-Please.

-Just chopped or...?

-Sliced.

-Sliced.

-And some pepper as well.

-OK.

Now we are heating up a little bit like this.

So, my father is a Spanish teacher,

-and he...

-And you speak Spanish, of course?

-Er...

LORRAINE LAUGHS

-Un poquito.

-Um, yeah, no, not really.

-Not really?

Not even a poquito!

I heard sometime you were booking a table, you can say that.

Oh, una mesa...

-That's a table?!

-Yeah. Yeah, exactly.

Para dos personas, por favor.

-That's it.

-Almost perfect.

-That's as far as it goes.

-Look at that.

-Looks yummy, and we are going to put some...

-OK, garlic.

-..thyme.

Like, we are talking about herbs.

-Thyme...

-Thyme, fresh thyme, oregano.

So we've got thyme, oregano -

love it, fresh, all fresh.

What do you think about dried herbs?

Like I say before - no way, Jose!

But they're very old-fashioned now, aren't they?

-Yeah, it's off.

-You know...

-They are gone.

Once upon a time there were cupboards full of dried herbs,

and now you don't really get them.

We are going to put as well the garlic - rose garlic,

look at that, yummy, hmm?

-One more.

-So you've just rubbed...

OK, the garlic, yeah.

And...

..the potatoes, almost ready.

Potatoes almost ready, so this goes into the oven.

A little bit more.

-More olive oil.

-More olive oil, please.

-Do you want salt and pepper?

-Yes, please.

-OK.

-Hmm?

-Salt and pepper, so your tomatoes are cooking very nicely.

-The tomatoes, nicely there, almost...

-Salt and pepper.

-Yeah.

And as you see, what we are looking, for the lamb, huh?

Nice, slow.

-But, you know, look at that colour.

-Oh, look at the colour on that.

That's a perfect caramelised...

So you just did that very slowly, very gently.

And then, like we say,

in the oven for around between seven to ten minutes, hmm?

And because this is magic, and this is TV,

we have one already here, lovely and resting.

So you're plating up now.

-Mm-hm.

-Got the potatoes.

-One more potato.

-They're nice and crispy round the edges.

-Uh-huh.

And the peppers, all caramelised,

-and the onions.

-Yes.

Now we are going to slice the lamb.

Ooh, I can't wait to see inside.

So how should this be cooked inside?

-Medium-rare.

-Medium-rare.

So a bit pink still?

-Absolutely.

-OK.

-Huh? Look at that.

-Oh! Perfection!

-Happy days, my friend.

-Happy days.

-Happy days.

-Happy lamb days!

-Happy lamb...

That looks absolutely delicious.

Now, how long did you cook that in the oven for?

Eight minutes in the oven, this one.

So you pan-fried it gently for a couple of -

-well, four minutes each side.

-Four minutes.

-And then into the oven for about eight minutes?

-Mm-hm.

-What temperature was that on?

-200.

-200.

Now we are going to put the tomatoes...

Not much, just a couple.

-Yeah.

-Like that.

-Simple.

-Oh!

-Just one more.

-Yeah.

-Now...

..a little bit...

-..salt.

-Oh, do you want any more herbs? Are you good?

Yeah, I'm going to put some thyme there.

So, fresh thyme.

Fresh, because the thing, when coming to the table,

-you smell the fresh herbs.

-Yeah, and for the colour,

because that just finishes it off beautifully, a bit of green.

And some olive oil.

The colours... The colours of Spain!

More oil, yes!

Yes, darling, yes.

-Look at that.

-Great. So remind us, what's that dish called again?

It's a grilled neck of lamb with oven potatoes and roast tomatoes.

Mmm, beautiful.

-Ooh, this is a real treat.

-Yeah, looks it.

-Do you like lamb?

I love lamb, it's my favourite food to eat.

But I only really get to eat it when I go to a restaurant,

because my wife's vegetarian,

so we don't really eat red meat indoors.

-Let's taste.

-Taste, please.

Look how well it's cooked. I love that, so good.

-I'm going to try...

-Beautiful, looks lovely.

-You like it?

-Wonderful.

Don't you think this is a new cut for everyone to try?

-That's really delicious.

-So much flavour there.

Do you cook a lot of lamb neck?

Yeah, we do. We do use a lot of lamb neck, yeah.

And I love the little bit of olive oil on top as well,

-to finish it off.

-We have to finish with the olive oil,

-bring all the flavours together.

-It's very Spanish.

-Oh, yeah.

-Wow!

I could eat that all day.

Right, let's go back to South London

to see if Olly has managed to find something good

to go with Jose's lovely lamb.

Sure that he will.

With Jose's luscious lamb, a cracking all-round combination

is a Corbieres from France, such as this Domaine de Villemajou.

It acts like an amplifier for the magical meaty flavours.

But the soul of this dish is, of course, Spanish,

so I'm selecting a cracking local combination,

and a Gold Medal winning wine.

This is Definition Vina Majestica Rioja Reserva - liquid victory!

This wine comes from Rioja in northern Spain,

a region that's united by the Ebro River,

but divided into cooler Alavesa and Alta

up towards the Atlantic

and warmer Baja down towards the Mediterranean.

They're places that just give different nuances to the grapes,

perfect for winemakers to blend.

The headline grape is Tempranillo, which means "ripens early",

and thanks to Rioja's signature technique of ageing in oak barrels,

it gets this wonderfully mellow aspect that is spot-on with lamb.

Oh, that's deep.

That is the soul of Barry White in a bottle!

The lamb itself has that soft mellow character,

and it's the seasoning in oak barrels

that makes Rioja such a brilliant combination.

The tomatoes have sweetness and acidity,

and there's a little jot of Mazuelo in here,

another grape that amplifies the spectrum of flavours

for a similar resonance.

And finally those earthy sweet potatoes,

they couldn't be better suited to the signature spicy tang

of a rocking Rioja Reserva like this one.

Jose, here's to your lovely lamb! Cheers!

-Mm!

-Salud, hermano.

-What do we think?

-Are you picking up that jot of Mazuelo grape?

-Yeah, Tempranillo.

-You are?

-It's amazing, it's amazing,

because Tempranillo, the Rioja,

this grape goes so well, always, with lamb.

-That goes well with everything!

-Oh, yeah, that is true.

-I agree!

-Nice glass of Rioja, and that's it.

-It's my favourite Spanish wine.

Some fish and chips would go nicely with this as well.

Well, to be fair...

With a white Rioja, for sure!

-Yeah, absolutely.

-Oh, I'd do it with red!

Er, let's get a taste of Britain

from Brian Turner and Janet Street-Porter.

They're in Devon today, and whilst Brian is off in search of food,

Janet is getting a quick history lesson.

Devon may be a Mecca for seafood lovers from all over the world,

but it's also heaven for history buffs like me.

Totnes is a market town perched on the River Dart

in the South Devon Area of Outstanding Natural Beauty.

It has a rich history dating all the way back to 907 AD.

It's home to a famous Norman castle,

and guide Win Scutt has kindly agreed to give me a tour.

-Come and have a look at this wonderful castle.

-Right.

This dates to the sort of 1200s, really.

-So this was built by the Normans.

-The Normans, exactly.

-Was it to frighten the local Anglo-Saxons?

-Yeah.

Well, they built about 1,000

of these motte-and-baileys around England.

It's just beautifully preserved.

So you've got a big, tall, flat mound, the motte...

-Yes.

-..and on the top of this was a tower,

and surrounding that was a large wooden wall,

so it was really defensive.

-So it replaced a hillfort?

-Well...

What would have been on this hill before?

Well, just sort of out that way towards the river

is a wonderful Saxon town

which was started in the early 11th century,

a really important one.

I'll take you round over there.

So this really was the stronghold.

But this isn't where people lived,

this is where they would have kept the swords and the shields

and everything like that, and also the treasure.

You know, if they've got any valuables, they'd keep them up here.

-So if they thought that Totnes was under attack...

-Yeah.

..everything valuable in the town was piled into here.

And I think they'd probably have kept stores in here just in case.

You know, you'd have, erm,

what would be the equivalent of your tins of peaches

or something here, you know.

What a fantastic view of the River Dart.

Yeah, and in front of it, all these lovely grey slate roofs.

This is the town that belongs to the sort of 1500s, 1600s,

but it's built on top of the early Medieval town

and that lovely Saxon town.

This was a really important Saxon town in the 1000s.

So before William The Conqueror conquered in 1066,

this was already a bustling town,

commanding that sort of crossing point of the River Dart.

And this is where the market was,

there was wealth coming in from the fields, presumably sheep and wool.

So, a fantastically important place, in fact, by the time of Doomsday,

this was the second most important town in Devon after Exeter.

While Janet soaks up some local history,

I'm still trying to pin down a taste of this region.

Someone who embraces Dartmouth's abundant fresh seafood supply

is award-winning chef and fishmonger Mitch Tonks.

Good to be here. What are you going to cook for us?

Well, I've got a cracking bit of local hake,

and I'm going to cook it in a very typical Basque style,

with some garlic, some sweet vinegar, some smoked peppers

and a bit of sauce Romesco. It's lovely.

So I'm just going to get a little bit of colour on the skin,

and then I'm going to turn the fish over and put it in the oven.

I think all these kind of lovely fillets of fish

just need a nice bit of all-round heat in the oven to finish them off,

except if you've got something really thin.

That's a lovely colour, is that.

And then that in. There we go. Sorry, Brian.

I take it you're the kind of guy that likes to cook fish pink,

-dare I say it.

-Yeah, I think the thing is, with certain fish,

you need to get them just right.

I think there's a way that they just need to be flaking apart,

you just want all that lovely membrane between the flakes

to have just melted so the fish is flaking.

But, for me, all the best fish I've ever eaten in my life

has been all around the Mediterranean, round the shores

of southern France, Italy, where it's all about simplicity.

That's the secret - A, it's simply treated, and B, it is ultra-fresh.

Absolutely, and that's what you want to taste. You want to taste the sea.

I don't want to taste any kind of overpowering ingredients.

Well, this sauce, right - you know, lots of olive oil,

we'll be using a really good extra-virgin olive oil.

Would you think of using rapeseed oil,

cos that's very fashionable these days in the UK?

I think it's fashionable and I think the flavour's OK,

but you can't cook without olive oil, in my opinion.

I love olive oil. And then what I've got here is some sliced garlic,