0:00:23 > 0:00:24APPLAUSE
0:00:30 > 0:00:34Hello, I'm Kirsty Wark and welcome to A Question of Taste,
0:00:34 > 0:00:37the food show that puts the quiz into cuisine.
0:00:37 > 0:00:41As always, we have two teams of friends who are incredibly passionate about food.
0:00:41 > 0:00:43They are going to battle it out over a series of rounds,
0:00:43 > 0:00:47designed to test their gastronomic knowledge to the very limits.
0:00:47 > 0:00:50We'll test them on everything from ingredients and techniques,
0:00:50 > 0:00:54to equipment, recipes and food history.
0:00:54 > 0:00:56In fact, anything and everything
0:00:56 > 0:00:59that we think a self-confessed foodie should know.
0:00:59 > 0:01:03Only one team can emerge victorious, so before we turn up the heat,
0:01:03 > 0:01:05let's meet our culinary quizzers.
0:01:05 > 0:01:08First up, the Rhubarb Triangle, and their team captain, Claire.
0:01:08 > 0:01:10APPLAUSE
0:01:14 > 0:01:17Claire, introduce your team and tell us a bit about yourselves.
0:01:17 > 0:01:21My team today, we've all come from different parts of Yorkshire,
0:01:21 > 0:01:26So we've got Mel from Wetwang, Melanie makes handmade preserves and cordials.
0:01:26 > 0:01:29And we've got Simon, who is a fantastic sausage maker.
0:01:29 > 0:01:31We're all very much into food.
0:01:31 > 0:01:33Tell me about the rhubarb bit of the triangle?
0:01:33 > 0:01:36Well, the rhubarb triangle is an area in west Yorkshire
0:01:36 > 0:01:39where they have the forcing sheds where they grow rhubarb,
0:01:39 > 0:01:41which is considered a great delicacy locally.
0:01:41 > 0:01:45Lovely to have you here. And taking them on, we have the Secret Suppers,
0:01:45 > 0:01:47and their team captain, Jules.
0:01:47 > 0:01:49APPLAUSE
0:01:51 > 0:01:53Jules, introduce your team, please.
0:01:53 > 0:01:57OK, I'm Jules and I run a restaurant in my home.
0:01:57 > 0:02:01And Mark is a dear old friend who is my man at the market
0:02:01 > 0:02:06and actually goes to Smithfield and Billingsgate early in the morning to buy fish and meat.
0:02:06 > 0:02:09- And Charlie eats all my food! - Well, those are the teams.
0:02:09 > 0:02:11But before we start quizzing,
0:02:11 > 0:02:14I'd also like to introduce you to one more person.
0:02:14 > 0:02:18In Kitchen Corner, with even more foodie facts and nosh knowledge,
0:02:18 > 0:02:20is Mr William Sitwell.
0:02:20 > 0:02:22APPLAUSE
0:02:25 > 0:02:30You could say that you are an essential ingredient in the recipe for this show.
0:02:30 > 0:02:32That's very kind of you. That's right, Kirsty.
0:02:32 > 0:02:36I'm here in Kitchen Corner, it's my job to elaborate
0:02:36 > 0:02:39on some of the finer points of the show and hopefully,
0:02:39 > 0:02:42to give the viewers at home a few extra little culinary nuggets.
0:02:42 > 0:02:45Let's get quizzing and let's begin, as always,
0:02:45 > 0:02:47with round one, The Missing Ingredient.
0:02:51 > 0:02:53APPLAUSE
0:02:53 > 0:02:57Now, we have raided the BBC's extensive archives to bring you
0:02:57 > 0:03:00some of your favourite cooks doing what they do best, talking about food.
0:03:00 > 0:03:02However, there is a twist.
0:03:02 > 0:03:05In each clip, we bleeped out some key words
0:03:05 > 0:03:10and all we want you to do is to buzz in and identify the missing word.
0:03:10 > 0:03:14Now, we begin with this icon from 1975,
0:03:14 > 0:03:18this is Fanny Craddock Cooks Christmas.
0:03:18 > 0:03:23And welcome to my little series on Christmas know-how.
0:03:23 > 0:03:28I'm going to take a piece of foil, I'm going to put it over the BLEEP.
0:03:28 > 0:03:29Because it does....
0:03:29 > 0:03:31BUZZER
0:03:31 > 0:03:33Secret Suppers, you were first to buzz in.
0:03:33 > 0:03:36- Parson's nose. - Let's see if you're right.
0:03:36 > 0:03:38Over the parson's nose...
0:03:38 > 0:03:40APPLAUSE
0:03:44 > 0:03:47A good and gentle start. Now, Fanny Craddock, there's one to remember.
0:03:47 > 0:03:50Yes. People think she's quite conventional, but actually,
0:03:50 > 0:03:53she was very famous for various outlandish dishes.
0:03:53 > 0:03:55I mean, she once invented a green cheese ice-cream.
0:03:55 > 0:03:59She dyed some Gruyere green and turned it into ice-cream.
0:03:59 > 0:04:02Heston Blumenthal must have learned from somebody, then!
0:04:02 > 0:04:06Well, now one of television's most ebullient cooks.
0:04:06 > 0:04:10From 1999, this is Ainsley Harriot's Big Cook Out.
0:04:10 > 0:04:15I can't think of a better place to prepare for you the perfect drink
0:04:15 > 0:04:18to accompany any barbecue, on top of Sugarloaf Mountain.
0:04:18 > 0:04:21It's called Caipirinha and it's the national drink of Brazil.
0:04:21 > 0:04:27Top your tumbler with lots of lovely ice and then drizzle on cachaca,
0:04:27 > 0:04:28which is made out of BLEEP.
0:04:28 > 0:04:29BUZZER
0:04:29 > 0:04:31Cane sugar.
0:04:31 > 0:04:34Cane sugar. Let's find out if you're right.
0:04:34 > 0:04:36..Which is made out of sugarcane.
0:04:36 > 0:04:38APPLAUSE
0:04:41 > 0:04:44Well, now somebody who did so much to introduce
0:04:44 > 0:04:47the most delicious Indian food to our tables.
0:04:47 > 0:04:49It's Madhur Jaffrey from 1989.
0:04:49 > 0:04:53Just look at these chillies, they're so beautiful.
0:04:53 > 0:04:55These red and green chillies are called BLEEP.
0:04:55 > 0:04:57BUZZER
0:04:57 > 0:04:59Rhubarb triangle, you were first to buzz in there.
0:04:59 > 0:05:01- Birds Eye chillies? - Let's see if you're right.
0:05:01 > 0:05:03Now, these little red and green chillies
0:05:03 > 0:05:05are called Birds Eye chillies.
0:05:05 > 0:05:06APPLAUSE
0:05:10 > 0:05:14Well, now from 1996, one of Italy's best-loved exports.
0:05:14 > 0:05:17Here is Antonio Carluccio's Italian Feast.
0:05:17 > 0:05:20This is very typical of the periphery of Milan,
0:05:20 > 0:05:25where the immigrants, the Sicilians,
0:05:25 > 0:05:29brought with them all the wonderful tastes of Sicily
0:05:29 > 0:05:31to please all the land people.
0:05:31 > 0:05:33This is the finocchio, the wild BLEEP.
0:05:33 > 0:05:34BUZZER
0:05:34 > 0:05:37- Fennel.- Let's see if you're right.
0:05:37 > 0:05:40This is the finocchio, the wild fennel...
0:05:40 > 0:05:41APPLAUSE
0:05:43 > 0:05:45That was fantastic.
0:05:45 > 0:05:47Of course, that is actually wild fennel,
0:05:47 > 0:05:49and only grows in particular places in Europe.
0:05:49 > 0:05:51Especially the Mediterranean.
0:05:51 > 0:05:54It grows wild by road sides where you see other kinds of greenery.
0:05:54 > 0:05:57You need to be careful as it looks like hemlock,
0:05:57 > 0:06:00which isn't so good for you!
0:06:00 > 0:06:02If it smells like liquorice, it's fennel.
0:06:02 > 0:06:05- If it doesn't, run a mile! - ..It could be hemlock. Yeah, run!
0:06:05 > 0:06:09Well, now it's somebody who lived life to the full.
0:06:09 > 0:06:12It's Keith Floyd on France from 1987.
0:06:12 > 0:06:14It goes back in the oven.
0:06:14 > 0:06:16Don't bother to show them the oven glove,
0:06:16 > 0:06:19I think they know what an oven is.
0:06:19 > 0:06:22Just because we're in France, no need to go over the top. OK?
0:06:22 > 0:06:25One of the other very important things that happens here is BLEEP.
0:06:25 > 0:06:28It's a stew of vegetables with aubergines, peppers, courgettes...
0:06:28 > 0:06:29BUZZER
0:06:29 > 0:06:32- Ratatouille? - Let's see if you're right.
0:06:32 > 0:06:34One of the other very important things
0:06:34 > 0:06:36that happens here is the ratatouille.
0:06:36 > 0:06:37This is a stew of aubergines...
0:06:37 > 0:06:39APPLAUSE
0:06:41 > 0:06:43Well, now Norwich's most famous football fan,
0:06:43 > 0:06:45and she's just a slip of a girl.
0:06:45 > 0:06:49It's Delia Smith's Cookery Course from 1978.
0:06:50 > 0:06:53Then the other flavours you add are a piece of celery,
0:06:53 > 0:06:56a piece of carrot, piece of onion.
0:06:57 > 0:07:02Then you put in half a bay leaf, a blade of mace.
0:07:02 > 0:07:06Mace, if you're not familiar with it, is the outer casing of a BLEEP.
0:07:06 > 0:07:07BUZZER
0:07:07 > 0:07:09- Nutmeg.- Let's see if she was talking about nutmeg.
0:07:09 > 0:07:13Mace, if you're not familiar with it, is the outer casing of a nutmeg.
0:07:13 > 0:07:14APPLAUSE
0:07:14 > 0:07:20Brilliant. Do you use mace, or do you tend to use nutmeg?
0:07:20 > 0:07:25- I tend to use more nutmeg than mace. - Because it is stronger, and more fuller flavour?- Yes.
0:07:25 > 0:07:28- Jules, do you remember Delia from way back?- I do, yes.
0:07:28 > 0:07:32- Was she an inspiration to you then? - I think she was. Because when I first left home,
0:07:32 > 0:07:35I think she had a book for cooking for one.
0:07:35 > 0:07:38So I guess she was my first introduction to using a cookbook.
0:07:38 > 0:07:42Last, but certainly not least, culinary hero,
0:07:42 > 0:07:46Nigel Slater's Simple Suppers from 2009.
0:07:47 > 0:07:50I haven't been extravagant this week at all.
0:07:52 > 0:07:54BLEEP the prawns...
0:07:54 > 0:07:55BUZZER
0:07:55 > 0:07:58- De-veining the prawns? - Let's have a look if that is right.
0:07:58 > 0:08:01De-vein the prawns, if you want...
0:08:01 > 0:08:02APPLAUSE
0:08:05 > 0:08:08At the end of the first round, William, what are those scores?
0:08:08 > 0:08:10Well, the Secret Suppers have three,
0:08:10 > 0:08:14but just nudging ahead, Rhubarb Triangle on four points.
0:08:14 > 0:08:16APPLAUSE
0:08:20 > 0:08:23Well, moving on now to round two, and this is Smorgasbord.
0:08:27 > 0:08:31In this round, each team take turns to be in charge of a question board.
0:08:31 > 0:08:37So, first up, the Rhubarb Triangle. Let's have a look at your board.
0:08:37 > 0:08:39We can see ten pictures of food
0:08:39 > 0:08:43and all we want you to do is identify the five foods
0:08:43 > 0:08:45which are grown underground.
0:08:45 > 0:08:48You'll get a point for every one you get right.
0:08:48 > 0:08:50However, if you get one wrong,
0:08:50 > 0:08:54we will throw it over to the other team and all they have to do
0:08:54 > 0:08:57is to get one right, to eliminate all the points you scored
0:08:57 > 0:08:59in this round and get a point for themselves.
0:08:59 > 0:09:02William, could you just tell us a little more?
0:09:02 > 0:09:03It's very simple.
0:09:03 > 0:09:07You're looking for five foods where the major edible portion
0:09:07 > 0:09:10was subterranean during its growth period.
0:09:10 > 0:09:12- THEY WHISPER - Yeah.
0:09:12 > 0:09:14What's your first selection?
0:09:14 > 0:09:16Ginger.
0:09:16 > 0:09:19You think ginger grows underground. Are you correct?
0:09:21 > 0:09:23APPLAUSE
0:09:24 > 0:09:25OK, let see where
0:09:25 > 0:09:28- you're going to go next.- Peanuts?
0:09:28 > 0:09:31- I know they are ground nut.- Yes. Peanut.- You're going for peanut.
0:09:31 > 0:09:33Let's see if you're correct.
0:09:35 > 0:09:36APPLAUSE
0:09:38 > 0:09:41The confusing thing is, there is the word "nut" in it.
0:09:41 > 0:09:44But unlike other nuts, they don't grow on trees,
0:09:44 > 0:09:46they grow underground. They're actually a legume.
0:09:46 > 0:09:50OK. You're doing well. What's your next choice going to be?
0:09:50 > 0:09:53- Artichoke?- Shall we say artichoke?
0:09:53 > 0:09:55The Jerusalem artichoke.
0:09:56 > 0:09:59Let's see if you're right about that.
0:09:59 > 0:10:00Yeah.
0:10:00 > 0:10:03APPLAUSE
0:10:03 > 0:10:05But, William, the Jerusalem artichoke
0:10:05 > 0:10:07is not geographically named...?
0:10:07 > 0:10:10The word "Jerusalem" actually comes from "girasole",
0:10:10 > 0:10:12which is the Italian word for "sunflower".
0:10:12 > 0:10:14If you actually see these things grow,
0:10:14 > 0:10:16the top of them is shaped like a sunflower.
0:10:16 > 0:10:18So that's where the name comes from.
0:10:18 > 0:10:20OK, you're cooking with gas,
0:10:20 > 0:10:23but you have to get two more.
0:10:23 > 0:10:24(Daikon radish, I'm sure.
0:10:24 > 0:10:26OK, go with that.)
0:10:26 > 0:10:29- Daikon? - Let's see if you're right.
0:10:30 > 0:10:31APPLAUSE
0:10:31 > 0:10:36Is it because of the cooking that you do that you know about daikon?
0:10:36 > 0:10:40- I don't know, I think it was more a guess.- It was a guess?
0:10:40 > 0:10:42- I grow it.- You grow it? Quite easy to grow, daikon?
0:10:42 > 0:10:45Very easy. It's a white radish. It comes up very quickly
0:10:45 > 0:10:47and it's lovely to use in salads.
0:10:47 > 0:10:50OK, Rhubarb Triangle, you're doing very, very well in this.
0:10:50 > 0:10:51You have to get the next one right
0:10:51 > 0:10:54or it could all go very, very badly wrong.
0:10:54 > 0:10:57Thinking of the French pomme de terre.
0:10:57 > 0:10:59Potato, pomme, apple. Could it be the red herring
0:10:59 > 0:11:02that it's actually a potato, not an apple?
0:11:02 > 0:11:05- Don't know.- I think we should... We don't really know, do we?
0:11:05 > 0:11:09- So I think we should go with that. - OK, give us a guess.- Mammee apple.
0:11:09 > 0:11:12Let's see if you are right.
0:11:13 > 0:11:16You are wrong.
0:11:16 > 0:11:20At the moment you've got four points so it's down to you, now,
0:11:20 > 0:11:24to make the correct choice and therefore destroy their points.
0:11:24 > 0:11:28- THEY CONFER - Fennel.- You think it's fennel?
0:11:28 > 0:11:30We do.
0:11:30 > 0:11:32OK, well, let's see if you're right.
0:11:33 > 0:11:35You're right.
0:11:35 > 0:11:38APPLAUSE
0:11:40 > 0:11:44- All your hard work has come to naught.- I'm sorry!
0:11:44 > 0:11:47Well done. OK, Secret Suppers. Now it's time for your board.
0:11:47 > 0:11:50And, indeed, it's a cheese board.
0:11:50 > 0:11:54So, I want you to identify the cheeses made from cow's milk alone.
0:11:54 > 0:11:57William, tell us a bit more as we go into this.
0:11:57 > 0:12:00That's right, so, all of the cheeses on the board are either made
0:12:00 > 0:12:03from sheep, cow's or goat's milk, but what we're looking for
0:12:03 > 0:12:08are cheeses that are traditionally and exclusively made from cow's milk.
0:12:08 > 0:12:12- Shall we go for our first one? - Yep.- Our first one's Brie.
0:12:12 > 0:12:14Your first one's Brie,
0:12:14 > 0:12:17let's see if you're right or you're wrong.
0:12:17 > 0:12:20APPLAUSE
0:12:20 > 0:12:23That was a simple one. There are four left.
0:12:23 > 0:12:26Where are you going next?
0:12:26 > 0:12:28- Let's go for Gouda. - We're going for Gouda.
0:12:28 > 0:12:30- Gouda?- Yes.
0:12:32 > 0:12:35- APPLAUSE - Correct.
0:12:36 > 0:12:37OK, number three, please.
0:12:37 > 0:12:38Parmesan?
0:12:38 > 0:12:41- Yeah.- Parmesan.
0:12:41 > 0:12:44Let's see if Parmesan is cow's cheese.
0:12:46 > 0:12:48APPLAUSE
0:12:50 > 0:12:53Parmesan now, William, is something we're used to using,
0:12:53 > 0:12:55but it's still incredibly expensive.
0:12:55 > 0:12:57Oh, I mean, it has still great worth.
0:12:57 > 0:13:01In Italy, for example, banks use it as collateral,
0:13:01 > 0:13:03so if you're a Parmesan cheese-maker
0:13:03 > 0:13:05and you want to borrow some money from a bank,
0:13:05 > 0:13:09you can give them some of your cheese to look after in exchange for a loan.
0:13:09 > 0:13:11All right, now you've got two more.
0:13:11 > 0:13:14Remember, if you make a mistake,
0:13:14 > 0:13:18Rhubarb Triangle could do to you what you did to them.
0:13:18 > 0:13:20It's dog-eat-dog.
0:13:20 > 0:13:22(Which one?
0:13:22 > 0:13:24(I don't know.)
0:13:25 > 0:13:27Mascarpone?
0:13:27 > 0:13:28Mascarpone.
0:13:30 > 0:13:32Yay!
0:13:32 > 0:13:35APPLAUSE
0:13:36 > 0:13:40You've got four right. There's one to go
0:13:40 > 0:13:43and now it's just a little bit trickier.
0:13:43 > 0:13:48(It's not haloumi, it's not Roquefort, it's not feta.
0:13:48 > 0:13:50- (I think it's Petit Basque.- Yes.)
0:13:50 > 0:13:53OK, we're going with Petit Basque.
0:13:53 > 0:13:55Let's see if that will be rewarded.
0:13:58 > 0:14:00- GROANING - Oh!
0:14:00 > 0:14:02- Tell me about this cheese? - This is a sheep's cheese.
0:14:02 > 0:14:05It's actually the youngest cheese on the board.
0:14:05 > 0:14:08It was first released in 1997 so, you know,
0:14:08 > 0:14:11a lot of people may not have head of it.
0:14:11 > 0:14:14All right. Now, you can get your own back, here,
0:14:14 > 0:14:18cos a correct answer will obliterate their points.
0:14:18 > 0:14:20- Gruyere?- Gruyere.
0:14:20 > 0:14:23Let's see if you're right.
0:14:25 > 0:14:28- APPLAUSE - Well done.
0:14:28 > 0:14:32Well, there you are. I'm afraid it's all come out in the wash.
0:14:32 > 0:14:36- But, Mark, you've got a special cheese fact?- Oh, yeah.
0:14:36 > 0:14:38Epoisses, it isn't on there, but Epoisses...
0:14:38 > 0:14:41You can't take it on public transport in France.
0:14:41 > 0:14:43It's illegal cos it's too smelly.
0:14:43 > 0:14:46- Too smelly and you get arrested? - You get arrested.
0:14:46 > 0:14:49OK, at the end of that round, William, what are the scores.
0:14:49 > 0:14:51OK, the Secret Suppers have four points, but ahead
0:14:51 > 0:14:54the Rhubarb Triangles with five.
0:14:54 > 0:14:57APPLAUSE
0:15:00 > 0:15:02OK, the next round is called Food Clues.
0:15:08 > 0:15:11And how does it work? Well, there are two questions in this round.
0:15:11 > 0:15:13For each question I'll read out
0:15:13 > 0:15:17a selection of clues all related to a particular food.
0:15:17 > 0:15:21The more clues we reveal, the more apparent the answer will become.
0:15:21 > 0:15:24You can buzz in at any time and have a guess,
0:15:24 > 0:15:27however you're only allowed one guess per team
0:15:27 > 0:15:28and if you get it wrong,
0:15:28 > 0:15:31the other team can have the rest of the clues to themselves.
0:15:31 > 0:15:33Each question is worth one point,
0:15:33 > 0:15:37so will you be brave and go in early and steal the point
0:15:37 > 0:15:41or will you sit back and potentially get beaten to the buzzer.
0:15:41 > 0:15:45Now, clue number one is actually on your desk in front of you.
0:15:45 > 0:15:49Remember that you're trying to identify the foodstuff
0:15:49 > 0:15:52connected with the item, not the actual item.
0:15:52 > 0:15:53Now, you can reveal it now.
0:15:55 > 0:15:57Oh!
0:15:57 > 0:16:00(Is that a cheese press?)
0:16:00 > 0:16:04This is going to press something down in there.
0:16:06 > 0:16:09Any idea what you think this might be?
0:16:09 > 0:16:11Here's your next clue.
0:16:11 > 0:16:15The Iranian dish fesenjan usually contains this,
0:16:15 > 0:16:18along with walnuts and pomegranates.
0:16:20 > 0:16:23THEY CONFER
0:16:23 > 0:16:27- No help to you at all?- No. - I'm going to give you another clue.
0:16:27 > 0:16:29Balut, an oriental delicacy,
0:16:29 > 0:16:32particularly associated with The Philippines,
0:16:32 > 0:16:37is the boiled, fertilised egg of this creature.
0:16:39 > 0:16:41Sounds...weird.
0:16:41 > 0:16:44Yes. Doesn't sound very appetising.
0:16:46 > 0:16:48THEY CONFER
0:16:48 > 0:16:49OK.
0:16:51 > 0:16:53- (We'll just wait for the next clue. - Yeah.)
0:16:53 > 0:16:55No, OK, here's your next clue.
0:16:55 > 0:16:58In the 18th Century, Aylesbury in Buckinghamshire...
0:16:58 > 0:17:01- BUZZER RINGS - What do you think the answer is?
0:17:01 > 0:17:03- Duck.- You think it's duck?- Yes.
0:17:04 > 0:17:06- It is duck.- Ah!
0:17:06 > 0:17:09APPLAUSE
0:17:10 > 0:17:14Let me take you through the next clues. In the 18th century,
0:17:14 > 0:17:18Aylesbury in Buckinghamshire became a major centre for rearing this.
0:17:18 > 0:17:21Indian Runner, Long Island and Muscovy are all types of this.
0:17:21 > 0:17:23In Chinese restaurants,
0:17:23 > 0:17:28this is often served with hoisin sauce, pancakes and spring onions.
0:17:28 > 0:17:31I mean, it's an extraordinary thing, this, isn't it?
0:17:31 > 0:17:33- Tell me a bit about it. - It is a duck press.
0:17:33 > 0:17:36And it's used for a dish, French dish,
0:17:36 > 0:17:39called "canard a la presse", which is a slightly barbaric dish.
0:17:39 > 0:17:42The first thing you have to do is you get your duck
0:17:42 > 0:17:44and you strangle it to death.
0:17:44 > 0:17:46You do that because you have to keep the blood
0:17:46 > 0:17:48in the duck. You then partially roast it.
0:17:48 > 0:17:50Then you put it in the contraption,
0:17:50 > 0:17:53you wheel it down, you crush the duck...
0:17:53 > 0:17:55- Which is why it's got this funnel. - That's right.
0:17:55 > 0:17:58So, then you take all of the juices from the blood and the duck,
0:17:58 > 0:18:01you then cook that with butter and Cognac
0:18:01 > 0:18:04and then you add that and finish it off with the breasts.
0:18:04 > 0:18:07It's clearly a 15-minute Saturday-night supper.
0:18:07 > 0:18:10- LAUGHTER - Right, now it's time
0:18:10 > 0:18:13for the next set of clues.
0:18:13 > 0:18:16The first clue is in the cloche in front of you,
0:18:16 > 0:18:18so, please raise the lid.
0:18:23 > 0:18:25THEY CONFER
0:18:25 > 0:18:28I don't think it's heavy enough to pound anything.
0:18:30 > 0:18:32So, here's your next clue.
0:18:32 > 0:18:37Ten types of this were tested at the 1976 Judgement of Paris
0:18:37 > 0:18:40and the winning one was American.
0:18:40 > 0:18:44(Hang on, it's... I think it's something to do with wine.)
0:18:46 > 0:18:49It's something to do with...
0:18:49 > 0:18:52- LAUGHTER - Sorry.
0:18:52 > 0:18:55- Would you like another clue? - Yes, please.- OK.
0:18:55 > 0:18:58Cistercian monks cultivated this in 13...
0:18:58 > 0:19:00BUZZER RINGS
0:19:00 > 0:19:03This is either brilliant or dangerous.
0:19:04 > 0:19:07Well, the French word is champagne
0:19:07 > 0:19:09and if it was the American one that won, obviously,
0:19:09 > 0:19:13they have to call it a sparkling wine but I think it's champagne.
0:19:13 > 0:19:15- I'm afraid it is not champagne.- Oh!
0:19:15 > 0:19:19So, you can hear these clues and then give me the answer.
0:19:20 > 0:19:24Cistercian monks cultivated this from 1330
0:19:24 > 0:19:27and are believed to be responsible for its spread across France.
0:19:27 > 0:19:31The name of this is derived from the Latin Cardonnacum,
0:19:31 > 0:19:33meaning place of thistles.
0:19:33 > 0:19:39In 1971, Murray Tyrrell launched the first Australian bottle of this.
0:19:39 > 0:19:42In 2008, Oz Clarke blamed the slump in sales of this
0:19:42 > 0:19:44on Bridget Jones' fondness for it.
0:19:44 > 0:19:46(We'll go for that, yeah.)
0:19:48 > 0:19:51I've no idea what that is, but Tyrrell rings a bell.
0:19:51 > 0:19:54- Chardonnay wine. - You think it's chardonnay?- Yeah.
0:19:54 > 0:19:56You are so right.
0:19:56 > 0:19:59APPLAUSE
0:20:00 > 0:20:05- Are you any clearer now, having won that point, what that's for?- Yes.
0:20:05 > 0:20:07OK, tell me what it's for.
0:20:07 > 0:20:10It's a pipe to smoke while you're drinking it.
0:20:10 > 0:20:11LAUGHTER
0:20:11 > 0:20:14It's not, but, William, you probably do know what it is, don't you?
0:20:14 > 0:20:18Yeah, this is called a wine drop. if you come back from the supermarket
0:20:18 > 0:20:20and you're desperate for a glass of white wine
0:20:20 > 0:20:21but you want to chill it,
0:20:21 > 0:20:25you take this little thing out of the fridge, that's been chilled,
0:20:25 > 0:20:28and you pop it in the wine glass and it will chill it
0:20:28 > 0:20:31without you having to use ice which will dilute your chardonnay,
0:20:31 > 0:20:34and you can also use it if your red wine is a little bit too warm.
0:20:34 > 0:20:36So, that's what it is.
0:20:36 > 0:20:39Well done to Rhubarb Triangle for getting that one right.
0:20:39 > 0:20:41William, what are the scores now?
0:20:41 > 0:20:44Uh, the scores are, the Secret Suppers are on five
0:20:44 > 0:20:47but, ahead by one point, the Rhubarb Triangles on six points.
0:20:47 > 0:20:48Very well done.
0:20:48 > 0:20:50APPLAUSE
0:20:52 > 0:20:56Well, time for round four and this is the VIP recipe.
0:21:03 > 0:21:06This round is a practical round and, we hope, a delicious one.
0:21:06 > 0:21:10We've filmed one well-known face in the Question Of Taste kitchen.
0:21:10 > 0:21:14This week, it's ex-Eastender and Gavin And Stacey star
0:21:14 > 0:21:17Larry Lamb making his signature dish.
0:21:17 > 0:21:20In front of you we've recreated Larry's dish
0:21:20 > 0:21:23and your job is to see if you can identify
0:21:23 > 0:21:25the seven ingredients that Larry has used.
0:21:25 > 0:21:28So, teams, please reveal Larry's dish
0:21:28 > 0:21:31and dig in. Bon appetit.
0:21:33 > 0:21:34- OK.- OK.
0:21:36 > 0:21:39So, whilst the teams test their taste buds,
0:21:39 > 0:21:42for you, the viewers at home, here's what Larry cooked.
0:21:42 > 0:21:45Hiya, I'm Larry Lamb and I'm going to be making spaghetti carbonara,
0:21:45 > 0:21:49which is a favourite of our family. Particularly my daughter, Eva.
0:21:49 > 0:21:53And the recipe was taught to me by my old friend Brizio Montinaro
0:21:53 > 0:21:57when we were young actors together years and years and years ago.
0:21:58 > 0:22:00I've got the spaghetti already on the boil.
0:22:02 > 0:22:04Now we're going to put a little oil in this pan.
0:22:08 > 0:22:10This here is guanciale
0:22:10 > 0:22:17and guanciale is a bacon made from the jowls of big fat pigs.
0:22:17 > 0:22:19Here we go.
0:22:21 > 0:22:25Then, I've already grated some fresh pecorino romano,
0:22:25 > 0:22:27which has got a very distinct flavour.
0:22:29 > 0:22:31Then I'm going to put an egg in there.
0:22:33 > 0:22:37The secret ingredient, and I think this is why people seem to think
0:22:37 > 0:22:41that there's cream in a carbonara...
0:22:41 > 0:22:46There isn't cream in it. What there is, is an extra...
0:22:46 > 0:22:48egg yolk.
0:22:50 > 0:22:52And a lot of pepper.
0:22:52 > 0:22:56The name carbonara means, effectively, "sprinkled with soot."
0:22:56 > 0:22:58So there we are, there we have the soot.
0:22:58 > 0:23:03Now, a little tiny zest of lemon
0:23:03 > 0:23:07will bring out the flavour of the pecorino.
0:23:10 > 0:23:12Now, drain it off.
0:23:13 > 0:23:16There we go. Bom-bom-bom-bom.
0:23:16 > 0:23:18And there we go, straight in there like that.
0:23:18 > 0:23:24And here it goes. And that starts to cook the eggs and the cheese.
0:23:24 > 0:23:29And there you have the real McCoy.
0:23:29 > 0:23:34Spaghetti carbonara a la Brizio Montinaro.
0:23:41 > 0:23:44OK, thank you very much to Larry Lamb for letting us
0:23:44 > 0:23:46into the secrets of his special dish.
0:23:46 > 0:23:49Well, no points for guessing what he cooked
0:23:49 > 0:23:51but what is the name of the dish?
0:23:51 > 0:23:54- Carbonara?- Carbonara.- Carbonara. - Carbonara it is.
0:23:54 > 0:23:57Now, we have fed their answers into the hungry computer.
0:23:57 > 0:24:00First ingredient, please?
0:24:00 > 0:24:01Spaghetti.
0:24:01 > 0:24:04Let's see if spaghetti was right, I think it might be.
0:24:04 > 0:24:05Yes, it was right.
0:24:05 > 0:24:07APPLAUSE
0:24:07 > 0:24:09Second ingredient, please.
0:24:09 > 0:24:11Black pepper.
0:24:11 > 0:24:13Let's see if black pepper was correct.
0:24:15 > 0:24:18APPLAUSE
0:24:18 > 0:24:21Next lemon zest, you both got lemon zest. Very good.
0:24:23 > 0:24:26Four more ingredients to go.
0:24:26 > 0:24:30One says butter, one says olive oil.
0:24:30 > 0:24:31Let's see who was right.
0:24:34 > 0:24:38- APPLAUSE - Secret Suppers get olive oil.
0:24:38 > 0:24:39Let's see what was next.
0:24:41 > 0:24:46Rhubarb Triangle says salt, Secret Suppers say eggs.
0:24:46 > 0:24:47What is the correct ingredient?
0:24:50 > 0:24:52Secret Suppers are right with eggs.
0:24:52 > 0:24:55APPLAUSE Good one, Julie.
0:24:55 > 0:24:58Just two more ingredients to go, here.
0:24:58 > 0:25:02Both say parmesan. Were they both correct?
0:25:02 > 0:25:05They were both wrong.
0:25:05 > 0:25:08So. It's the final ingredient to come.
0:25:10 > 0:25:13Both say pancetta.
0:25:13 > 0:25:15They were both wrong.
0:25:15 > 0:25:21So the two missing ingredients there were guanciale and pecorino romano.
0:25:21 > 0:25:23William, those two missing ingredients.
0:25:23 > 0:25:26Easy to get the parmesan and pecorino mixed up,
0:25:26 > 0:25:28but tell me about the guanciale.
0:25:28 > 0:25:30Well, it is from a pig, it is pork,
0:25:30 > 0:25:32but what it actually is is cured pig's cheek.
0:25:32 > 0:25:35OK, with that then, William, what is the score?
0:25:35 > 0:25:38After that exciting round, the Rhubarb Triangles are on nine
0:25:38 > 0:25:41but now just nudging ahead, the Secret Suppers are on ten points.
0:25:41 > 0:25:44APPLAUSE
0:25:44 > 0:25:48They've just crept ahead, but never fear, it's all to play for
0:25:48 > 0:25:51because it's the final round and it's Gastroknowledge.
0:25:57 > 0:26:00In this final round, you're going to have 90 seconds
0:26:00 > 0:26:03of quick-fire questions on the buzzer,
0:26:03 > 0:26:05so lots of points on offer here
0:26:05 > 0:26:07with plenty of chance to catch up or take the lead.
0:26:07 > 0:26:10Here we go. What is the Japanese name for the puffer fish?
0:26:10 > 0:26:14- BUZZER RINGS - Secret Suppers.- Um...
0:26:14 > 0:26:16Puffer fish...
0:26:16 > 0:26:18LAUGHTER
0:26:18 > 0:26:20Other side? You don't know.
0:26:20 > 0:26:22Let's move on to the next one.
0:26:22 > 0:26:24The answer, by the way, is fugu.
0:26:24 > 0:26:26What is the name of this chef?
0:26:28 > 0:26:31- BUZZER RINGS - Secret Suppers.- Tom Keller?
0:26:31 > 0:26:36I'm afraid that's the wrong answer. Does the Rhubarb Triangle know?
0:26:36 > 0:26:38It's Ferran Adria. Moving on to the next one.
0:26:38 > 0:26:41What is the main vegetable in the dish Red Borscht?
0:26:41 > 0:26:44- BUZZER RINGS - Rhubarb Triangle.- Beetroot.
0:26:44 > 0:26:46Is correct. What's the name of this cauliflower?
0:26:46 > 0:26:49- BUZZER RINGS - Secret Suppers?- Romany?
0:26:49 > 0:26:52- No, handing over.- Romanesco?
0:26:52 > 0:26:54Romanesco is the correct answer.
0:26:54 > 0:26:57The Americans call it broiling, what do we call it?
0:26:57 > 0:26:59- BUZZER RINGS - Rhubarb Triangle.
0:26:59 > 0:27:01- Grilling. - Grilling is the correct answer.
0:27:01 > 0:27:03What is the name of this cake?
0:27:03 > 0:27:06- BUZZER RINGS - Rhubarb Triangle.- Carrot cake?
0:27:06 > 0:27:09That is incorrect, handing over to Secret Suppers,
0:27:09 > 0:27:12do you know the name of this delicious cake?
0:27:12 > 0:27:14Uh..no.
0:27:14 > 0:27:17It's the red velvet cake.
0:27:17 > 0:27:22Scrapple is made using the meat from which animal?
0:27:22 > 0:27:25- BUZZER RINGS - Secret Suppers.- Pig.
0:27:25 > 0:27:26Pig is the correct answer.
0:27:26 > 0:27:29In this picture of a traditional pesto recipe...
0:27:29 > 0:27:33- BUZZER RINGS - ..what ingredient... Rhubarb Triangle.- Pine nuts.
0:27:33 > 0:27:36What ingredient is missing, the answer is pine nuts.
0:27:36 > 0:27:40Very well-answered at the end of that 90-second round.
0:27:40 > 0:27:42- APPLAUSE - So, it's time up.
0:27:42 > 0:27:45William, this is the most important moment.
0:27:45 > 0:27:47Can you tell us the final scores?
0:27:47 > 0:27:49OK, Secret Suppers are on 11,
0:27:49 > 0:27:52but this week's champions are the Rhubarb Triangles on 13.
0:27:52 > 0:27:54APPLAUSE
0:27:54 > 0:27:57Oh!
0:27:57 > 0:28:00Commiserations to the Secret Suppers whose souffle sank,
0:28:00 > 0:28:04congratulations to this week's winners the Rhubarb Triangle
0:28:04 > 0:28:08whose Yorkshire puddings rose to the occasion.
0:28:08 > 0:28:11APPLAUSE
0:28:12 > 0:28:13Well done to both teams,
0:28:13 > 0:28:17please join us next time where we'll meet some more food fanatics
0:28:17 > 0:28:21hoping to prove themselves on A Question Of Taste. Goodbye.
0:28:21 > 0:28:23APPLAUSE
0:28:36 > 0:28:38Subtitles by Red Bee Media Ltd
0:28:38 > 0:28:42E-mail subtitling@bbc.co.uk