0:00:23 > 0:00:28APPLAUSE
0:00:29 > 0:00:33Hello, I'm Kirsty Wark and welcome to A Question Of Taste,
0:00:33 > 0:00:36The food show that puts the quiz into cuisine. As always,
0:00:36 > 0:00:39we have two teams of passionate foodie friends,
0:00:39 > 0:00:41who battle it out over a series of rounds
0:00:41 > 0:00:44designed to test their foodie knowledge to its limits.
0:00:44 > 0:00:47We'll be testing them on a variety of subjects from ingredients
0:00:47 > 0:00:50and techniques to equipment, recipes and history.
0:00:50 > 0:00:52Just one team can win, though.
0:00:52 > 0:00:55So, before we serve up the first course of questions,
0:00:55 > 0:00:57let's meet our culinary quizzers. First up,
0:00:57 > 0:00:59we have May Contain Nuts
0:00:59 > 0:01:01and their captain, JP.
0:01:01 > 0:01:05APPLAUSE
0:01:05 > 0:01:08So, please, tell us all about your team and where you're from.
0:01:08 > 0:01:11Hello, there. We're all from Somerset.
0:01:11 > 0:01:13I have my friend Julie here and Steve at the end.
0:01:13 > 0:01:18We've all met through social media with a love of food.
0:01:18 > 0:01:21Julie makes some amazing decorated cakes,
0:01:21 > 0:01:25celebration ones, and including these rather fantastic sculptures
0:01:25 > 0:01:28and Steve is very much part of the culinary world,
0:01:28 > 0:01:30he travels all over
0:01:30 > 0:01:34seeking out good food places, and I myself am a chef and food writer.
0:01:34 > 0:01:36Do you eat together? Do you cook for your two friends?
0:01:36 > 0:01:39We sometimes meet up and go and find places to go and eat.
0:01:39 > 0:01:42- And turned yourself into May Contain Nuts?- We did.
0:01:42 > 0:01:45Well, lovely to have you here, May Contain Nuts, and taking them on,
0:01:45 > 0:01:47we have Three Like To Eat,
0:01:47 > 0:01:49and their team captain, Kavey.
0:01:49 > 0:01:53APPLAUSE
0:01:53 > 0:01:54So, tell us a bit about your team.
0:01:54 > 0:01:59I'm Kavey, I'm from London. This is Danny, he's from Essex,
0:01:59 > 0:02:02and Dan is also originally from Essex, but has moved to Bristol.
0:02:02 > 0:02:05Our team met through a shared love of eating
0:02:05 > 0:02:08and we all love to write about food. So, three of us are food bloggers
0:02:08 > 0:02:11which is how we first encountered each other.
0:02:11 > 0:02:15- These guys also run supper clubs. - A-ha! This is the new big thing.
0:02:15 > 0:02:19- Supper clubs - in your house or in friends' houses?- At home, yeah.
0:02:19 > 0:02:22In the supper club, any particular kind of cuisine?
0:02:22 > 0:02:23It varies. It varies.
0:02:23 > 0:02:27In the summer, I buried a lamb in a pit and we served that up.
0:02:27 > 0:02:29Well, I'm sure it was very tasty.
0:02:29 > 0:02:31So, those are the two teams,
0:02:31 > 0:02:34but there's one more person I need to introduce in Kitchen Corner.
0:02:34 > 0:02:38The man behind one of the UK's most popular culinary publications.
0:02:38 > 0:02:41He's really worth his salt when it comes to all things gastronomic,
0:02:41 > 0:02:43it's William Sitwell.
0:02:43 > 0:02:46APPLAUSE
0:02:46 > 0:02:49William, we expect you to add a little spice to the proceedings.
0:02:49 > 0:02:55Yes, a modest sprinkling. I'm here in Kitchen Corner to elaborate on the finer points of some of the questions
0:02:55 > 0:02:58and hopefully offer up a little food for thought for the teams
0:02:58 > 0:03:00and also for the viewers at home.
0:03:00 > 0:03:05So, both for May Contain Nuts and Three Like To Eat, it's round one.
0:03:05 > 0:03:07Let's get quizzing with See Food.
0:03:09 > 0:03:12APPLAUSE
0:03:12 > 0:03:16So, fingers on buzzers for this round.
0:03:16 > 0:03:21I'm going to ask you 15 questions, each one relating to a picture.
0:03:21 > 0:03:24If you buzz in with a correct answer you will score a point. However,
0:03:24 > 0:03:28an incorrect answer means it will be thrown over to the opposing side.
0:03:28 > 0:03:30Here is your first question.
0:03:31 > 0:03:35What is the French term for scoring the surface of food as shown here?
0:03:39 > 0:03:41Quadrille. What is this used for?
0:03:41 > 0:03:43BUZZER SOUNDS
0:03:43 > 0:03:46- May Contain Nuts?- Churning butter? - Absolutely right.
0:03:46 > 0:03:48APPLAUSE
0:03:48 > 0:03:51What is the British name for this cut of beef?
0:03:52 > 0:03:53BELL RINGS
0:03:53 > 0:03:56- Three Like To Eat?- Shin? - Shin is the right answer.
0:03:56 > 0:03:59You're now on the board. One plays one.
0:03:59 > 0:04:03These are the five basic ingredients of which sauce?
0:04:04 > 0:04:05BELL RINGS
0:04:05 > 0:04:08- Three Like To Eat?- Salsa verde.
0:04:08 > 0:04:12- Salsa verde is the right answer. Cooked in your supper club ever? - I've done it before.
0:04:12 > 0:04:14Salsa verde is so versatile, isn't it?
0:04:14 > 0:04:17It's very popular in Mexican, also Italian cooking.
0:04:17 > 0:04:21You can have it in burritos, tacos. I personally love it with lamb.
0:04:21 > 0:04:23How fantastic. Maybe lamb in a pit?
0:04:23 > 0:04:25Possibly. Just to make it palatable.
0:04:25 > 0:04:30What is the cabbage-based national dish of this country?
0:04:32 > 0:04:33BUZZER SOUNDS
0:04:33 > 0:04:38- May Contain Nuts?- Just gone.- Just gone? Over to Three Like To Eat.
0:04:38 > 0:04:41- Colcannon. - Colcannon is the correct answer.
0:04:41 > 0:04:44An interesting fact about colcannon is that,
0:04:44 > 0:04:46traditionally, at Halloween in Ireland,
0:04:46 > 0:04:51you put a bit of colcannon into a sock if you were an unmarried girl.
0:04:51 > 0:04:53You then add a charm, and then you could hang that sock
0:04:53 > 0:04:55on your front door handle,
0:04:55 > 0:04:57and the next man who turns up at your house,
0:04:57 > 0:05:00well, he could be your husband.
0:05:00 > 0:05:01LAUGHTER
0:05:01 > 0:05:05Which tea comes from this Indian region?
0:05:07 > 0:05:08BELL RINGS
0:05:08 > 0:05:11- Three Like To Eat?- Assam? - That is incorrect.
0:05:11 > 0:05:14- May Contain Nuts?- Salong?
0:05:14 > 0:05:18- I'm afraid that's incorrect. The answer is Darjeeling. - That's right.
0:05:18 > 0:05:21Darjeeling, from the northern part of West Bengal.
0:05:21 > 0:05:23There are 86 tea estates,
0:05:23 > 0:05:27and you have to be a producer in Darjeeling to produce Darjeeling tea.
0:05:27 > 0:05:29It's a bit like champagne in France.
0:05:29 > 0:05:34In which month are these three all in season?
0:05:35 > 0:05:37BELL RINGS
0:05:37 > 0:05:38Three Like To Eat?
0:05:38 > 0:05:40I was about to say June.
0:05:40 > 0:05:42That is the correct answer. Very well done.
0:05:42 > 0:05:44APPLAUSE
0:05:44 > 0:05:47Now, who is this chef?
0:05:48 > 0:05:49BELL RINGS
0:05:49 > 0:05:51Three Like To Eat?
0:05:51 > 0:05:53- Mark Hix.- That is the right answer.
0:05:53 > 0:05:55- Are you a fan of Mark Hix's food? - Yes.
0:05:55 > 0:05:59Mark Hix is an incredibly popular chef.
0:05:59 > 0:06:01Brilliant. He had a long career at Caprice Holdings.
0:06:01 > 0:06:04He ventured out on his own. He's now got a restaurant in Soho,
0:06:04 > 0:06:09he has his own restaurant in Lyme Regis, and he's a real proponent of classic, British food.
0:06:09 > 0:06:14It's really simple food, he does. Just using British ingredients.
0:06:14 > 0:06:16So you use a lot of Mark Hix's recipes?
0:06:16 > 0:06:19No, I tend to go and eat there, if I can.
0:06:19 > 0:06:20LAUGHTER
0:06:20 > 0:06:22Traditionally containing grenadine,
0:06:22 > 0:06:24what is the name of this iconic cocktail?
0:06:25 > 0:06:27BELL RINGS
0:06:27 > 0:06:29- Three Like To Eat?- Tequila Sunrise?
0:06:29 > 0:06:31Tequila Sunrise is the correct answer.
0:06:31 > 0:06:33APPLAUSE
0:06:33 > 0:06:35For which foodstuff is this the chemical formula?
0:06:39 > 0:06:40The answer is salt.
0:06:40 > 0:06:44What foodstuff have we zoomed in on here?
0:06:45 > 0:06:47BUZZER SOUNDS
0:06:47 > 0:06:48- May Contain Nuts?- Sweetcorn?
0:06:48 > 0:06:50I'm afraid that is incorrect.
0:06:50 > 0:06:53Three Like To Eat, have a close look.
0:06:55 > 0:07:00- Pumpkin?- I'm afraid that is incorrect. It is a red pepper.
0:07:00 > 0:07:02Who wrote this book?
0:07:04 > 0:07:06BELL RINGS
0:07:06 > 0:07:10- Three Like To Eat? - Is it Greg and Lucy Malouf?
0:07:10 > 0:07:13That is incorrect, I'm afraid. May Contain Nuts?
0:07:13 > 0:07:15You don't have it?
0:07:15 > 0:07:18All right, the answer is Claudia Roden.
0:07:18 > 0:07:22What ingredient is cooked alongside this traditional Jamaican fish
0:07:22 > 0:07:25to produce its national dish?
0:07:25 > 0:07:26BELL RINGS
0:07:26 > 0:07:27Three Like To Eat?
0:07:27 > 0:07:29- Ackee.- Ackee is the right answer.
0:07:29 > 0:07:33- Ever cooked that?- No, I haven't. - Eaten it?- Yes, I have.
0:07:33 > 0:07:36William, tell us how ackee came to be part of this Jamaican dish.
0:07:36 > 0:07:39Well, ackee isn't indigenous to Jamaica.
0:07:39 > 0:07:43It actually comes from West Africa. It also has its proper name,
0:07:43 > 0:07:45which is blighia sapida,
0:07:45 > 0:07:49which comes from Captain Bligh when he first discovered it in Jamaica.
0:07:49 > 0:07:52In 1793, he brought it over to the UK
0:07:52 > 0:07:56and presented it to the Royal Botanical Gardens at Kew.
0:07:56 > 0:08:00Thank you, William. To which bird do these eggs belong?
0:08:01 > 0:08:02BUZZER SOUNDS
0:08:02 > 0:08:03May Contain Nuts?
0:08:03 > 0:08:06- Quail.- Quail is correct. Quick on the buzzer.
0:08:06 > 0:08:09And the final question in this round is
0:08:09 > 0:08:12what is the technical term for the culinary knife cut shown here?
0:08:14 > 0:08:16BELL RINGS
0:08:16 > 0:08:19- Three Like to Eat?- Chiffonade? - Chiffonade is the correct answer.
0:08:19 > 0:08:22At the end of that first round, what are the scores?
0:08:22 > 0:08:24The scores in this part of the competition -
0:08:24 > 0:08:26May Contain Nuts have two,
0:08:26 > 0:08:29but Three Like To Eat are ahead on eight points.
0:08:29 > 0:08:30Very well done.
0:08:30 > 0:08:32APPLAUSE
0:08:32 > 0:08:36However, it is only the first of five rounds, and now,
0:08:36 > 0:08:38we have something rather colourful for you.
0:08:38 > 0:08:40The next round is TV Dinners.
0:08:42 > 0:08:45APPLAUSE
0:08:45 > 0:08:50Now, in this round, we're going to show you six classic culinary clips
0:08:50 > 0:08:52from TV archives past and present.
0:08:52 > 0:08:56This first clip is Antonio Carluccio from 1996.
0:08:56 > 0:08:59In this extract, we have bleeped out a key word
0:08:59 > 0:09:03and all we want you to do is to buzz in and identify it. Here's Antonio.
0:09:08 > 0:09:11- Ah, this is wonderful. This is the- BLEEP,
0:09:11 > 0:09:15the most famous bread in the whole of Emilia-Romagna.
0:09:15 > 0:09:18It is simply dough made of flour, water and yeast
0:09:18 > 0:09:20and then pressed in these funny things.
0:09:23 > 0:09:25So, Antonio Carluccio there.
0:09:25 > 0:09:28Nobody has any idea what that might be?
0:09:30 > 0:09:32No-one even hazarding a guess?
0:09:32 > 0:09:35- Three Like To Eat?- Flatbread?
0:09:35 > 0:09:39I'm afraid we'll have to look at Antonio Carluccio.
0:09:39 > 0:09:42I don't think it is quite as prosaic as flatbread.
0:09:42 > 0:09:45Ah, this is wonderful.
0:09:45 > 0:09:49This is the tigella, the most famous bread in the whole of Emilia-Romagna.
0:09:49 > 0:09:52See, you learn something on this show. Tigella.
0:09:52 > 0:09:56Yeah, it is produced quite near Bologna up in the mountains there.
0:09:56 > 0:10:00It's very unusual in that it's put into these iron moulds and cooked a little bit
0:10:00 > 0:10:02like a waffle. So, you close it up
0:10:02 > 0:10:06and it gets this stamp of the flower which is on the iron mould.
0:10:06 > 0:10:09It's a little bit, in flavour and texture, like focaccia.
0:10:09 > 0:10:13Next up is another missing word for you to identify
0:10:13 > 0:10:16from Two Fat Ladies in 1998.
0:10:16 > 0:10:18And I'm just going to put some water,
0:10:18 > 0:10:23hot but not boiling, around the bottom of this.
0:10:23 > 0:10:27Just pour it so it comes about halfway up.
0:10:27 > 0:10:30- This whole contraption is known as a- BLEEP.
0:10:30 > 0:10:32Goodness knows why - it's a roasting tin with water in it.
0:10:32 > 0:10:34BUZZER SOUNDS
0:10:34 > 0:10:36- May Contain Nuts?- Bain-marie.
0:10:36 > 0:10:40Let's see if Clarissa Dickson Wright was talking about a bain-marie.
0:10:40 > 0:10:43And this whole contraption is known as a bain-marie.
0:10:43 > 0:10:46APPLAUSE
0:10:46 > 0:10:49William, it's known as lots of things, of course?
0:10:49 > 0:10:51No-one really knows the origins of it.
0:10:51 > 0:10:53Of course, it's a more delicate way of cooking.
0:10:53 > 0:10:57Some say that it goes right back to a lady called Mary the Jewess,
0:10:57 > 0:11:01who was an alchemist, and she was the sister of Moses,
0:11:01 > 0:11:04but who knows. I can't verify that for you.
0:11:04 > 0:11:07This time, it's one of the first ever television chefs,
0:11:07 > 0:11:09Zena Skinner from the 1970s.
0:11:09 > 0:11:12This time, you'll watch a clip and a question will follow.
0:11:12 > 0:11:15Now, have you ever done it with a fork?
0:11:15 > 0:11:18No, I haven't. I think that's a jolly good idea, too.
0:11:18 > 0:11:21- It saves your hands getting too smelly.- This is marvellous.
0:11:21 > 0:11:23If you just stab it in the top.
0:11:23 > 0:11:25- In the middle?- That's it. Like that.
0:11:25 > 0:11:28Push it right down and then, you can cut between there, if you want.
0:11:28 > 0:11:31- And I'll do a carrot, shall I?- Yes.
0:11:31 > 0:11:34Have them done in no time, won't we?
0:11:34 > 0:11:38- How's that?- That's very good. See, you know all about onions, too.
0:11:38 > 0:11:41Praise indeed from Zena Skinner.
0:11:41 > 0:11:43Well, we saw her chopping onions there,
0:11:43 > 0:11:46but from which country does the confusingly-named
0:11:46 > 0:11:48Welsh onion originate?
0:11:51 > 0:11:55Out of time. Actually, it originates from Japan.
0:11:55 > 0:11:57Up next, it's Rick Stein from 1999.
0:11:57 > 0:12:00See if you can guess the bleeped-out word.
0:12:00 > 0:12:02So here, look. Look at these.
0:12:02 > 0:12:06Again, we're just beginning to get those in England.
0:12:06 > 0:12:10- Now, these are- BLEEP.- They are a vital ingredient of a green curry,
0:12:10 > 0:12:12either a chicken or a fish green curry.
0:12:12 > 0:12:16- Three Like To Eat, what were the bleeped-out words?- Pea aubergines.
0:12:16 > 0:12:19Let's see if he was talking about pea aubergines.
0:12:19 > 0:12:22Again, we're just beginning to get those in England.
0:12:22 > 0:12:24Now, these are pea aubergines...
0:12:24 > 0:12:26APPLAUSE
0:12:26 > 0:12:29- They're very pretty, aren't they, William?- Very pretty.
0:12:29 > 0:12:33They look a bit like a small, untidy bunch of grapes. Famously cooked
0:12:33 > 0:12:36in south-east Asian cuisine. They've got quite a bitter taste.
0:12:36 > 0:12:41When they're cooked, you put them in your mouth and they have a mini explosion.
0:12:41 > 0:12:44Well, here's Leslie Walters from 1991.
0:12:44 > 0:12:46Again, you are looking for the missing word.
0:12:46 > 0:12:51Now, while your pasta is cooking, you can actually prepare your seeds.
0:12:51 > 0:12:54I'm just going to switch this on.
0:12:54 > 0:12:56Now, I've got lots of different seeds here.
0:12:56 > 0:13:02- I've got fennel, poppy, mustard, - BLEEP,- sunflower and sesame.
0:13:02 > 0:13:05Three Like To Eat, what do you think the seed was that she...?
0:13:05 > 0:13:09- Pumpkin.- Pumpkin seed. Let's see if she was talking about that.
0:13:09 > 0:13:15I've got fennel, poppy, mustard, pumpkin, sunflower and sesame.
0:13:15 > 0:13:16APPLAUSE
0:13:16 > 0:13:18Well, I have to say, Three Like To Eat,
0:13:18 > 0:13:21you are cooking with gas at the moment.
0:13:21 > 0:13:24One final clip from the '60s features the late Gilbert Harding -
0:13:24 > 0:13:27a journalist who was once dubbed the rudest man in Britain.
0:13:27 > 0:13:30Now we're about to see why.
0:13:30 > 0:13:32Watch the clip cos the question is about to follow.
0:13:32 > 0:13:35Have our designers learned nothing from past mistakes?
0:13:35 > 0:13:39Or will the new generation of housewives use this marvellous,
0:13:39 > 0:13:42shiny equipment in the same old muddled way?
0:13:42 > 0:13:45Look out! The milk's boiling.
0:13:45 > 0:13:47There! Not bad, was it?
0:13:47 > 0:13:50Not bad? It was dreadful.
0:13:50 > 0:13:52I counted 20 journeys.
0:13:52 > 0:13:57Yes, 20 journeys, carrying things. A total of nearly 100 yards.
0:13:57 > 0:14:01You see, as far as from here to the corner of the street and back.
0:14:01 > 0:14:03I wonder how many miles a day you walk in this kitchen?
0:14:03 > 0:14:05How many miles indeed?
0:14:05 > 0:14:10That was Gilbert Harding in an infomercial about new kitchen equipment there,
0:14:10 > 0:14:13but in which decade was the iconic cooker,
0:14:13 > 0:14:16the Aga, first introduced to the UK?
0:14:16 > 0:14:18Which decade?
0:14:18 > 0:14:20BUZZER SOUNDS
0:14:20 > 0:14:23- May Contain Nuts?- '40s? - That is incorrect.
0:14:23 > 0:14:25Can you offer us another decade?
0:14:25 > 0:14:30- '50s?- Is incorrect. You're far too late, in fact.
0:14:30 > 0:14:33It was indeed the 1920s. So, at the end of that round,
0:14:33 > 0:14:35William, what are the scores?
0:14:35 > 0:14:38Well, May Contain Nuts are on three, but leaping ahead,
0:14:38 > 0:14:40Three Like To Eat are on ten points.
0:14:40 > 0:14:43APPLAUSE
0:14:43 > 0:14:47Now, we move on to round three and it is the Smorgasbord.
0:14:49 > 0:14:52APPLAUSE
0:14:52 > 0:14:56In this round, each team will take it in turn to be in charge of a question board.
0:14:56 > 0:15:00So, first up, May Contain Nuts, let's have a look at your board.
0:15:00 > 0:15:02We can see ten pictures of food.
0:15:02 > 0:15:05All we want you to do is identify five ingredients
0:15:05 > 0:15:08that go into Chinese five-spice powder.
0:15:08 > 0:15:11You'll get a point for each one you get right.
0:15:11 > 0:15:14However, if you get one wrong, your go is over,
0:15:14 > 0:15:18and all the other team has to do is get one point right
0:15:18 > 0:15:23to score a bonus and knock out all the points you earned in the round.
0:15:23 > 0:15:25William, a few more details on five-spice?
0:15:25 > 0:15:29That's right. There's a maximum of five points on offer.
0:15:29 > 0:15:31We're looking for the five ingredients
0:15:31 > 0:15:34that go into making the traditional Chinese five-spice
0:15:34 > 0:15:39as defined by that great reference book Larousse Gastronomique.
0:15:39 > 0:15:43May Contain Nuts, have you done sufficient conferring,
0:15:43 > 0:15:47and if you have, can you give me the first ingredient of five-spice?
0:15:47 > 0:15:49- WHISPERING:- Star anise?
0:15:49 > 0:15:50Star anise.
0:15:50 > 0:15:53We'll go with star anise to start us off.
0:15:53 > 0:15:56Star anise, a quick one to start you off.
0:15:56 > 0:15:57Is star anise part of five-spice?
0:15:59 > 0:16:02It is, that's a good start.
0:16:02 > 0:16:04APPLAUSE
0:16:04 > 0:16:06Your second ingredient, please.
0:16:08 > 0:16:10I think it's coriander.
0:16:10 > 0:16:11Yeah, coriander?
0:16:11 > 0:16:15We're going to go with coriander next.
0:16:15 > 0:16:17You're going with coriander.
0:16:17 > 0:16:20Let's see if coriander is part of five-spice.
0:16:22 > 0:16:25No, it's not.
0:16:25 > 0:16:27Four to go. It comes to the other side.
0:16:27 > 0:16:30You have to get the first one right to get a bonus point.
0:16:30 > 0:16:33So, what do you think is in five-spice?
0:16:38 > 0:16:39Ginger.
0:16:39 > 0:16:42You think ginger in is five-spice? Are you sure about that?
0:16:42 > 0:16:43Not really!
0:16:43 > 0:16:48- But you're going for it. Is this just an educated guess? - Yeah, we'll go for ginger.
0:16:48 > 0:16:50Where does it come on our smorgasbord?
0:16:53 > 0:16:56So, that was an incorrect answer,
0:16:56 > 0:17:01which means, of course, that you have one correct,
0:17:01 > 0:17:03and you keep that point.
0:17:03 > 0:17:06We're still missing a few ingredients. William?
0:17:06 > 0:17:08OK, we're looking for cinnamon.
0:17:08 > 0:17:11Cinnamon is believed to be one of the oldest spices around.
0:17:11 > 0:17:16It appeared in ancient Sanskrit texts and also in the Bible.
0:17:16 > 0:17:19Then we're looking for fennel seeds.
0:17:19 > 0:17:22Then there's Szechuan pepper.
0:17:22 > 0:17:26Szechuan pepper is a confusing name, it's not actually a pepper.
0:17:26 > 0:17:31It's made from drying the red-brown berries of a type of ash tree.
0:17:31 > 0:17:34Then we're also looking for cloves.
0:17:34 > 0:17:39Cloves, a very ancient spice used in the middle ages to stud oranges.
0:17:39 > 0:17:42People put them in their houses as they thought they'd see off the plague.
0:17:42 > 0:17:46You presumably cook with five-spice?
0:17:46 > 0:17:47Yes.
0:17:47 > 0:17:50I never thought about what was in it before.
0:17:50 > 0:17:51Well, now you know.
0:17:51 > 0:17:54OK, Three Like To Eat, here is your board.
0:17:54 > 0:17:57Identify the five vegetables on the board.
0:17:57 > 0:17:59Think very carefully.
0:17:59 > 0:18:02William, a little more information?
0:18:02 > 0:18:04From the ten foods on the board,
0:18:04 > 0:18:08only five of them are technically defined in Britain as vegetables.
0:18:08 > 0:18:10We want you to identify those five.
0:18:10 > 0:18:12So, put your thinking caps on.
0:18:16 > 0:18:18Are you ready to give me your first one?
0:18:18 > 0:18:21- Rhubarb.- You think rhubarb is a vegetable?- I have no idea.
0:18:21 > 0:18:22Are you right?
0:18:25 > 0:18:28APPLAUSE
0:18:28 > 0:18:31That was perhaps one of the trickier ones, so what's your next answer?
0:18:31 > 0:18:33Mangetout...
0:18:33 > 0:18:37INAUDIBLE CONFERRING
0:18:40 > 0:18:41Mangetout.
0:18:41 > 0:18:42Let's see if you're right.
0:18:46 > 0:18:49Botanically, they're actually a fruit,
0:18:49 > 0:18:54partly because they're related to the pea flower and they have seeds.
0:18:54 > 0:18:55I thought they were vegetables.
0:18:55 > 0:18:59That means that May Contain Nuts can pick up a bonus point
0:18:59 > 0:19:04if they get the next one right, and also knock off their one point.
0:19:04 > 0:19:07What are you going to go with on the board?
0:19:10 > 0:19:11We are going to go...
0:19:11 > 0:19:14It's quite risky, but we're going to go with elephant garlic.
0:19:14 > 0:19:16You thought that was risky?
0:19:16 > 0:19:18Compared to what else is up there.
0:19:18 > 0:19:22You thought, in for a penny, in for a very big piece of garlic.
0:19:22 > 0:19:26Julie's very confident about it.
0:19:26 > 0:19:27Shh!
0:19:27 > 0:19:30Was your confidence misplaced? Let's see.
0:19:32 > 0:19:35APPLAUSE
0:19:35 > 0:19:38Of course, there are other vegetables on the smorgasbord.
0:19:38 > 0:19:40William, which are they?
0:19:40 > 0:19:43OK, so you missed out on artichoke.
0:19:43 > 0:19:47Throughout history they've been used for a whole variety of things,
0:19:47 > 0:19:48not just eating.
0:19:48 > 0:19:52You can use it as a breath freshener, aphrodisiac...
0:19:52 > 0:19:57Some people have also tried it as a deodorant, although it does tend to scratch you under the arms.
0:19:57 > 0:19:59Also, surprisingly, lettuce.
0:20:01 > 0:20:08Until Louis XVI of France, it was always cooked, always eaten hot.
0:20:08 > 0:20:10Finally, asparagus.
0:20:10 > 0:20:13The king of vegetables.
0:20:13 > 0:20:17Literally going back years to Roman times
0:20:17 > 0:20:20when fleets of boats were sent to bring asparagus to the emperors.
0:20:20 > 0:20:22So these are the five vegetables,
0:20:22 > 0:20:25and at the end of that round, where does do the scores sit?
0:20:25 > 0:20:27May Contain Nuts have five,
0:20:27 > 0:20:31Three Like To Eat are surging ahead on ten points.
0:20:31 > 0:20:33APPLAUSE
0:20:35 > 0:20:38OK, the next round is called Food Clues.
0:20:43 > 0:20:44So, how does it work?
0:20:44 > 0:20:47There are two questions in this round.
0:20:47 > 0:20:50For each question, I'm going to reveal a series of clues,
0:20:50 > 0:20:52all related to a particular food.
0:20:52 > 0:20:57The more clues we reveal, the more apparent the answer will become.
0:20:57 > 0:20:59You can buzz in at any time and guess,
0:20:59 > 0:21:02however, you're only allowed one guess per team.
0:21:02 > 0:21:05If you get it wrong, the other team will have all the successive clues.
0:21:05 > 0:21:08Each question is worth two points.
0:21:08 > 0:21:12You could be brave and go in early and try to grab the advantage,
0:21:12 > 0:21:16or will you sit back and be potentially left very far behind?
0:21:16 > 0:21:19Here is your first set of clues.
0:21:19 > 0:21:21The number one clue is actually on your desk.
0:21:21 > 0:21:25Remember, we're trying to identify the food associated with the item,
0:21:25 > 0:21:27rather than the item itself.
0:21:27 > 0:21:30So, please, take off your shiny hats.
0:21:31 > 0:21:36INAUDIBLE CONFERRING
0:21:50 > 0:21:54I'm going to give you your second clue.
0:21:54 > 0:21:59It's estimated that there are around 7.5 million hectares of land
0:21:59 > 0:22:01worldwide growing this.
0:22:01 > 0:22:04BUZZER SOUNDS
0:22:02 > 0:22:04It's May Contain Nuts going early.
0:22:04 > 0:22:06Grapes?
0:22:06 > 0:22:09- You're going early on grapes? - Going early on grapes.
0:22:09 > 0:22:11You just want to make up time - grapes is the right answer!
0:22:11 > 0:22:15APPLAUSE
0:22:17 > 0:22:19Making up points indeed.
0:22:19 > 0:22:21There are more than 8,000 varieties,
0:22:21 > 0:22:23including the Cardinal, Hanepoot and Ribier.
0:22:23 > 0:22:28They're used in the famous French dish Sole Veronique.
0:22:28 > 0:22:32They're used in Verjuice, a medieval invention, now enjoying a revival.
0:22:32 > 0:22:35When dried they become raisins and sultanas.
0:22:35 > 0:22:37Grapes is the right answer.
0:22:37 > 0:22:40So, the grapes and the scissors?
0:22:40 > 0:22:42Well, they are grape scissors, of course.
0:22:42 > 0:22:45They date back to the Victorian age when etiquette was everything.
0:22:45 > 0:22:49You're at a table and didn't want to be seen pulling grapes off the vine,
0:22:49 > 0:22:52making a mess and handling the food too much,
0:22:52 > 0:22:55so you used grape scissors to make a dainty chop.
0:22:55 > 0:23:01Fantastic. A very, very good early answer from May Contain Nuts.
0:23:01 > 0:23:03Here is your second set of clues.
0:23:10 > 0:23:13A rather strange-looking thing.
0:23:13 > 0:23:18INAUDIBLE CONFERRING
0:23:23 > 0:23:25BELL RINGS
0:23:25 > 0:23:28Now, Three Like To Eat are going, very, very early,
0:23:28 > 0:23:32but if you get it wrong, May Contain Nuts have the field to themselves.
0:23:32 > 0:23:34Go on.
0:23:34 > 0:23:36Garlic.
0:23:36 > 0:23:37- Garlic.- Yeah.
0:23:37 > 0:23:39Why do you think it might be garlic?
0:23:39 > 0:23:42Because it looks like a garlic chopper.
0:23:42 > 0:23:44A garlic chopper.
0:23:44 > 0:23:48Well, Three Like To Eat, that is the correct answer!
0:23:48 > 0:23:50APPLAUSE
0:23:52 > 0:23:54Let me give you more information about garlic.
0:23:54 > 0:23:59It's believed that in ancient Egypt, the pyramid builders
0:23:59 > 0:24:02were given a daily ration of this to improve their strength.
0:24:02 > 0:24:06The French town of Cadours is famed for producing its gourmet version.
0:24:06 > 0:24:11Each year in the Isle of Wight there is a food festival dedicated to it.
0:24:11 > 0:24:13It's thought to have anti-cancer properties,
0:24:13 > 0:24:17and one of its nicknames is "the stinking rose."
0:24:17 > 0:24:20It looks like a toy car, William, but what's the principle?
0:24:20 > 0:24:22Well, I've got one here.
0:24:22 > 0:24:27It's actually called a garlic zoomer. Of course, it does chop garlic.
0:24:27 > 0:24:29You open the top up,
0:24:29 > 0:24:33put in your clove of garlic, shut the top,
0:24:33 > 0:24:36and then you zoom it round...
0:24:36 > 0:24:38like that.
0:24:39 > 0:24:44When you've chopped it enough, you then open it up.
0:24:44 > 0:24:48Take out the blade, the vicious blade,
0:24:48 > 0:24:51and you've got chopped-up garlic.
0:24:51 > 0:24:53- Easy as pie. - Beautifully chopped.
0:24:53 > 0:24:56But you have to wash it, when all you need is to use a sharp knife!
0:24:56 > 0:24:59However, it does the job.
0:24:59 > 0:25:01So, William, the scores, please?
0:25:01 > 0:25:05May Contain Nuts are on seven.
0:25:05 > 0:25:07Three Like To Eat are on 12.
0:25:07 > 0:25:09APPLAUSE
0:25:11 > 0:25:14Very, very good. However, it's not over until it's over.
0:25:14 > 0:25:17Now it's time for the final round, Gastroknowledge.
0:25:21 > 0:25:23APPLAUSE
0:25:23 > 0:25:25Just five points in it now.
0:25:25 > 0:25:29You'll have two minutes of questions on the buzzer. Lots of points here.
0:25:29 > 0:25:34Lots of chances to catch up or perhaps zoom ahead even further.
0:25:34 > 0:25:37Can we have two minutes on the clock, please?
0:25:37 > 0:25:41Which word beginning with C is a clear broth often served as a first course?
0:25:41 > 0:25:43- BELL - Three Like To Eat?
0:25:43 > 0:25:44- Consomme?- Correct.
0:25:44 > 0:25:47Which hotel was the birthplace of Escoffier's peach melba..?
0:25:47 > 0:25:49- BELL - Three Like To Eat?
0:25:49 > 0:25:52- The Savoy? - The Savoy is the correct answer.
0:25:52 > 0:25:55What is the name given to small round pieces of mutton or lamb,
0:25:55 > 0:25:57dipped in egg and breadcrumbs and..?
0:25:57 > 0:25:58BELL
0:25:58 > 0:25:59Three Like To Eat?
0:25:59 > 0:26:01Crumpets?
0:26:01 > 0:26:03No. ..then grilled or fried?
0:26:04 > 0:26:06Epigrams.
0:26:06 > 0:26:08Williams, Cresanne and Conference are all types of..?
0:26:08 > 0:26:10- BUZZER - May Contain Nuts?
0:26:10 > 0:26:12- Pears.- Correct.
0:26:12 > 0:26:14Which sauce is a mixture of shallots, butter,
0:26:14 > 0:26:17- and a white wine or vinegar reduction? - BELL
0:26:17 > 0:26:19- Three Like To Eat?- Hollandaise?
0:26:19 > 0:26:22No. May Contain Nuts, do you know?
0:26:22 > 0:26:25Shallots, butter, white wine or vinegar reduction?
0:26:25 > 0:26:27Beurre blanc.
0:26:27 > 0:26:31The International Olive Oil Council puts virgin oil into four sections.
0:26:31 > 0:26:35- Extra virgin, virgin, ordinary virgin oil, and what? - BUZZER
0:26:35 > 0:26:38- May Contain Nuts?- Pomace?- No. Three Like To Eat, do you know?
0:26:38 > 0:26:40Standard?
0:26:40 > 0:26:42It is lampante.
0:26:42 > 0:26:46What term features in the name of several dishes that contain spinach?
0:26:46 > 0:26:47BELL
0:26:47 > 0:26:48Three Like To Eat?
0:26:48 > 0:26:50Florentine?
0:26:50 > 0:26:51That is the right answer.
0:26:51 > 0:26:54Resembling a piece of plastic, what is the name
0:26:54 > 0:26:57of the large transparent shard found inside the mantle of a squid?
0:26:57 > 0:26:59- BUZZER - May Contain Nuts?
0:26:59 > 0:27:02- Cartilage. - I'm afraid it's incorrect.
0:27:02 > 0:27:04Three Like To Eat, do you know your squid?
0:27:04 > 0:27:05Quill?
0:27:05 > 0:27:06Quill is the right answer.
0:27:06 > 0:27:09What name is the given to a thin slice of meat
0:27:09 > 0:27:12spread with forcemeat, then rolled up?
0:27:15 > 0:27:17Out of time. It's paupiette.
0:27:17 > 0:27:20What is the Indian name for clarified butter?
0:27:20 > 0:27:22- BELL - Three Like To Eat?
0:27:22 > 0:27:24- Ghee.- Ghee is the correct answer.
0:27:24 > 0:27:28Which bread, chiefly made in Westphalia, Germany,
0:27:28 > 0:27:29is a sweet, heavy rye bread?
0:27:29 > 0:27:31BELL
0:27:31 > 0:27:34- Three Like To Eat?- Pumpernickel. - Pumpernickel. You know your bread.
0:27:34 > 0:27:38Which F is a dish made with white meat cooked in a white sauce?
0:27:38 > 0:27:40GONG BANGS
0:27:40 > 0:27:42- I can take an answer? - BUZZER
0:27:42 > 0:27:44- May Contain Nuts?- Fricassee?
0:27:44 > 0:27:47Fricassee is the correct answer. Just in at the last minute!
0:27:47 > 0:27:51So, time is up. William, what are the final all-important scores?
0:27:51 > 0:27:54At the end of that, May Contain Nuts have nine points,
0:27:54 > 0:27:58but Three Like To Eat really do like to eat because they have 18 points!
0:27:58 > 0:27:59Well done!
0:27:59 > 0:28:02APPLAUSE
0:28:02 > 0:28:08So, going off the boil were this week's losers, May Contain Nuts,
0:28:08 > 0:28:11But they stayed cool as a cucumber, this week's winners,
0:28:11 > 0:28:12Three Like To Eat!
0:28:12 > 0:28:15APPLAUSE
0:28:15 > 0:28:19Join us next time when more food fanatics hope to prove themselves
0:28:19 > 0:28:21on A Question of Taste. For now, goodbye.
0:28:37 > 0:28:40Subtitles by Red Bee Media Ltd
0:28:40 > 0:28:43E-mail subtitling@bbc.co.uk