0:00:21 > 0:00:25Hello, ladies and gentlemen! Thank you very much indeed.
0:00:25 > 0:00:27Welcome to Ready Steady Cook.
0:00:27 > 0:00:31We all like to eat wonderful things, particularly at dessert.
0:00:31 > 0:00:37We've got a couple of stars from Priscilla, Queen of the "Dessert" today!
0:00:37 > 0:00:44Shall we meet them? In the Red kitchen, with chef Richard Phillips, actor Tony Sheldon!
0:00:50 > 0:00:57And in the Green kitchen with Gino D'Acampo, fellow actor and Priscilla co-star Clive Carter!
0:01:02 > 0:01:07- Great to have you here.- Thank you. - Enjoying the food in this country?
0:01:07 > 0:01:13- I am. I haven't cooked a single thing since I've been here! - You're joking!?- Five months.
0:01:13 > 0:01:17I've been eating out the entire time, sampling what England has to offer.
0:01:17 > 0:01:22- There's a lot of good things on offer.- Compared to Australia, yes.
0:01:22 > 0:01:26Let's have a look at your bag and see what goodies you've brought.
0:01:26 > 0:01:30It's like my mum's packed my lunch. Here we go.
0:01:30 > 0:01:37- Cherry tomatoes.- Look at those nails! - Do you like them? Isn't it lucky I was in the Red kitchen?
0:01:37 > 0:01:42I wear these all the time because eight shows a week,
0:01:42 > 0:01:47life is too short to be putting nail polish on and off.
0:01:47 > 0:01:50Now we know what the girls have to go through.
0:01:50 > 0:01:55I brought some celery, some chicken thighs, a courgette you call it.
0:01:55 > 0:01:59But it's a zucchini in Australia!
0:01:59 > 0:02:04I have some cannellini beans, which I just discovered recently.
0:02:04 > 0:02:12I have an intolerance to wheat. Things like cannellini beans have been really interesting to cook with.
0:02:12 > 0:02:15They're wonderful in stews.
0:02:15 > 0:02:19And Prosciutto ham is something I'd never cooked with before.
0:02:19 > 0:02:22- How much did you spend, Tony?- £7.30.
0:02:22 > 0:02:28OK, you're allowed up to £7.50. What do you think, Rich?
0:02:28 > 0:02:32Yeah, nice ingredients there. What am I going to do?
0:02:32 > 0:02:35- What are WE going to do?- Well, yes.
0:02:35 > 0:02:39I'll do the chicken. Three nice thighs, packed full of flavour.
0:02:39 > 0:02:43I tend to cook it on the bone, keeps it moist.
0:02:43 > 0:02:47Two of those I'll use to do a nice cassoulet.
0:02:47 > 0:02:52Break down the tomatoes and celery through that. We've got some gluten-free bread back there.
0:02:52 > 0:02:57We'll glaze the top of the beans, nice cassoulet of chicken on top.
0:02:57 > 0:03:03The other one we'll stuff with braised celery, wrap it in some Parma ham,
0:03:03 > 0:03:09- and we'll slowly cook that and do some deep-fried zucchini. - Yummo!- Sound good?- I'm impressed.
0:03:09 > 0:03:14Tony is very impressed. So are we. Let's hear it for Richard and Tony!
0:03:15 > 0:03:17Right, how are you, mate?
0:03:17 > 0:03:22- Welcome.- Thank you.- Also, you're part of the show, Priscilla.
0:03:22 > 0:03:29- Do you get an opportunity to go out and eat like Tony does? Or do you go home?- Straight home.
0:03:29 > 0:03:35- Beans on toast?- How dare you! My lovely wife, Francesca, is Italian.
0:03:35 > 0:03:39She usually has a meal ready for me.
0:03:39 > 0:03:43- What a lucky man you are. - So I'm with the right person.
0:03:43 > 0:03:49- Come on, let's have a look. - By the way, it's not zucchini, it's zucchin-eh!
0:03:49 > 0:03:54If you want to show off, show off properly! Zucchin-eh!
0:03:54 > 0:03:59- We'll show off with the food! - Oh, the competition has begun!
0:03:59 > 0:04:02- In your dreams.- Lovely.- Here we go.
0:04:02 > 0:04:07- Tell us what you've brought along. - A nice piece of steak.
0:04:07 > 0:04:12- Now this, Brussels sprouts. A lot of people hate them. I love them.- I love sprouts.
0:04:12 > 0:04:20It'll be interesting to see what you do. Stilton - I love strong cheese. I absolutely adore cheese.
0:04:20 > 0:04:24Now pears and cheese, Italians use it a lot.
0:04:24 > 0:04:28- Very good.- How much was all that with the red pepper?
0:04:28 > 0:04:34- That came to £7.45, so I'm just under. Very good. - Good bag?
0:04:34 > 0:04:40- I love it. I think the first thing... You like Italian food?- Yes.
0:04:40 > 0:04:46- Shall we do some fresh pasta? - ALL: Yes!- Home-made fresh pasta. I'll do some beautiful tagliatelle.
0:04:46 > 0:04:52With pepperoni and cheese. Something very simple, very light, the way the Italians do it.
0:04:52 > 0:04:58Then we're going to do some pear and Stilton together in the oven, nice and crispy on top.
0:04:58 > 0:05:02The other pear, I'd like to poach it.
0:05:02 > 0:05:07Italians are very good on poaching in red wine with a little vanilla.
0:05:07 > 0:05:15And then I'm going to do a cheese dressing, which is fantastic. It's a starter or a dessert, OK?
0:05:15 > 0:05:20The steak, I think we need to keep with the Italian.
0:05:20 > 0:05:25Tagliata di manzo. A grilled steak with a reduction of balsamic vinegar
0:05:25 > 0:05:32- and we're going to serve them on spicy sprouts.- Fantastic. - Can I just ask something?- Of course.
0:05:32 > 0:05:38Is there any way - sorry, Francesca - could you be at home tonight when I come home after the show?
0:05:38 > 0:05:43Clive and Gino! What is he like? OK, ladies and gentlemen.
0:05:43 > 0:05:50We give our chefs 20 minutes to come up with those fabulous recipes by simply saying ready, steady, cook!
0:05:50 > 0:05:54Grab your apron. I'll give you a hand with the wash.
0:05:54 > 0:05:59- Get yourself organised. - Let's give you a job first of all.
0:05:59 > 0:06:04If you can take my celery... I'll get you a knife.
0:06:04 > 0:06:06Let's just chop off the end.
0:06:06 > 0:06:11- Right.- We don't need that. Then take a peeler.
0:06:11 > 0:06:18And if you can just gently peel the celery to get rid of the stringy bits of celery.
0:06:18 > 0:06:25I'm going to use this in a few ways. I love celery. It puts people off because it is quite stringy.
0:06:25 > 0:06:29- Put all these pans on, Rich? - Yeah, cheers. Got that?- Yeah.
0:06:29 > 0:06:32I'll crack on now at this end.
0:06:33 > 0:06:38- I said earlier that I liked to cook my...- You like your chicken thighs.
0:06:38 > 0:06:41It's quite a chef-y thing.
0:06:41 > 0:06:46It's like most fish as well. I like to cook fish on the bone.
0:06:46 > 0:06:50- It just keeps it really moist. - Lovely and succulent.
0:06:50 > 0:06:54And it stops it shrinking up, but I don't have a lot of time.
0:06:54 > 0:06:58- So I'll just take the bones out very quickly.- And what'll you do?
0:06:58 > 0:07:04With two of these, I'll make a cassoulet. It's a very traditional dish.
0:07:04 > 0:07:09Quite hearty in autumn and winter. We'll season that up
0:07:09 > 0:07:15and get it into a nice hot pan. Seal it on both sides, bit of onion, bit of white wine reduced.
0:07:15 > 0:07:21Then I'll add the tomatoes and some of the beans to cook in the pot. it's a one pot shot, really.
0:07:21 > 0:07:28- Loads of flavours.- Does that appeal to you, Tony? The one pot thing? - Yes, very much so.- Hearty food?
0:07:28 > 0:07:34- That's perfect.- Lovely, lovely. We'll come and have a chat again with Tony and Richard, of course.
0:07:34 > 0:07:40We're down here with Gino and Clive. I think they're going to get into some pastry making.
0:07:40 > 0:07:45- Also got a pear going here. - Clive is preparing the pear for me.
0:07:45 > 0:07:51Here I've got some red wine, vanilla, and I've got bay leaf and cloves.
0:07:51 > 0:07:56Get the pear, leave it in there and let the wine do the job.
0:07:56 > 0:08:00- How long would you cook that for? - Er, how long have we got?
0:08:00 > 0:08:04- You've got about 17 minutes. - Well, 17 minutes!
0:08:04 > 0:08:09Now what we want to do here, we've got the flour.
0:08:09 > 0:08:14Just plain, double zero flour to make pasta.
0:08:14 > 0:08:22- We're going to take two eggs. Every 100 grams of flour, you need one egg.- Ever made pasta, Clive?
0:08:22 > 0:08:24I actually made tagliatelle.
0:08:24 > 0:08:28Oh, lovely. Shall we get Clive to roll it out and do everything?
0:08:28 > 0:08:32Yeah, yeah. No pasta machine.
0:08:32 > 0:08:36Now it's going to become like breadcrumbs, OK?
0:08:36 > 0:08:39But you want a wet consistency to work it.
0:08:39 > 0:08:43So once you've done, pick some of it up, OK?
0:08:43 > 0:08:48If you can make a ball like that, that means that it is working.
0:08:48 > 0:08:54- So that's done. So what you want to do is... If you can clean your...- Work surface.
0:08:54 > 0:09:01- Where do you want these pears? - What are you doing down there, mate?! Burning the place down?
0:09:01 > 0:09:07Can I just say something? That's the only way the Australians are going to get the Ashes back!
0:09:07 > 0:09:10CHEERING
0:09:10 > 0:09:13Let's hear it for the boy!
0:09:15 > 0:09:19So then, Ainsley, you have your flour on the surface here.
0:09:19 > 0:09:22Put the dough on the flour.
0:09:22 > 0:09:28And then you start to knead it together. You want to do that for a couple of minutes.
0:09:28 > 0:09:35Make sure that all the pasta gets nice and elastic. That's what it's all about - elastic.
0:09:35 > 0:09:39- A bit of flexibility. - So you put it there, make a ball.
0:09:39 > 0:09:43And then, Clive, like my grand... I'm not saying that you're old.
0:09:43 > 0:09:47Like my grandmother used to do, by hand.
0:09:47 > 0:09:54- Instead of using a...- A machine. - And that's it.- Thank you very much, Gino(!) Lovely.- OK.
0:09:54 > 0:09:57I'm going to parboil the sprouts.
0:09:57 > 0:10:03- That's the way I like them. Then I'll make them spicy and then I crush them.- OK.
0:10:03 > 0:10:08Remember, whenever you cook pasta, it's very important to have
0:10:08 > 0:10:14a big pot full of water. Often people make the mistake that the pot is too little.
0:10:14 > 0:10:19Make sure you've got a big pot of pasta, plenty of water in there.
0:10:19 > 0:10:24What's going to happen... You shouldn't put oil in the water.
0:10:24 > 0:10:31The oil is not going to help it not to stick. What is going to help is the boiling motion.
0:10:31 > 0:10:34The water...burble, burble...
0:10:34 > 0:10:39- Bollenti. Right? Yeah?- Burble, burble.
0:10:39 > 0:10:44All this bollenti, all this bubble. The pasta goes into the bubbles.
0:10:44 > 0:10:49- Come on, everybody! Up you get!- I'm missing out!
0:10:49 > 0:10:54That's what's happening. This is how the pasta don't stick.
0:10:54 > 0:11:00- It goes into the bubble and it doesn't touch each other. - Fantastic. I'll come back, Gino.
0:11:00 > 0:11:06We've learnt all about pasta. It's all about the burble, burble. There we are.
0:11:06 > 0:11:12OK, Tony, put your finger on that, give it a nice blend up, then put it onto a plate, please.
0:11:12 > 0:11:17- Is this the cassoulet? - Exactly that. All I've done...
0:11:17 > 0:11:23- Look at that.- I've some chopped onion, cook that down, add the white wine, reduce it,
0:11:23 > 0:11:26as you saw with a bit of a flame,
0:11:26 > 0:11:30- caramelised off...- We liked the flames! That was very nice.
0:11:30 > 0:11:35Then added some courgette. We've got some cherry tomatoes.
0:11:35 > 0:11:41- Cook down nice and slowly. - And eggs?- I'm going to deep fry one. - Deep-fried egg?
0:11:41 > 0:11:45We're going to cook it for eight minutes, then peel it.
0:11:45 > 0:11:50Then put it in a bit of egg and milk into our breadcrumbs and deep fry it.
0:11:50 > 0:11:57- AUDIENCE: Oooh! - You've impressed them. - And serve it with this celery.
0:11:57 > 0:12:03- I've peeled it, it's nice and tender, packed full of flavour. - And really important to strip it?
0:12:03 > 0:12:09- Absolutely.- OK, guys. So many of us don't do that, bits get in your teeth.
0:12:09 > 0:12:16People say, "I don't like celery," just because of that. Take all this off, as Tony has done.
0:12:16 > 0:12:20- This is the outside.- And you can use it as Christmas decorations.
0:12:20 > 0:12:24Drape it on your tree. Or wear as earrings.
0:12:26 > 0:12:31- Oh, lovely. I think you've found the perfect part in Priscilla!- Yes.
0:12:31 > 0:12:37Who would have thought that at my age this role would come along? I've never worked outside Australia.
0:12:37 > 0:12:43Suddenly I'm in this musical playing a woman all around the world. People think it's all I can do.
0:12:43 > 0:12:47Quite extraordinary. Tell us, how did you get the part?
0:12:47 > 0:12:54- You did it in Australia.- Yes. - How come it came here?- I've been doing this for three years now.
0:12:54 > 0:12:59I was the one person they brought over. I think it was a hard call.
0:12:59 > 0:13:04It helps not having an established star in the role.
0:13:04 > 0:13:08People have a pre-conceived idea and go, "That's a fella in a frock."
0:13:08 > 0:13:12But if they don't know you, they suspend disbelief.
0:13:12 > 0:13:14It's so true, that, isn't it?
0:13:14 > 0:13:22Clive and I have a big love affair in the show and if the audience believes you're a woman
0:13:22 > 0:13:26- they don't giggle or snigger. - Clive, is that right?
0:13:26 > 0:13:30- Do you have to snog? - Yes, but no tongues.
0:13:30 > 0:13:32No tongues.
0:13:32 > 0:13:38- What was life like for you growing up? I don't know what's going on down there!- Let's not ask!
0:13:38 > 0:13:44You were part of a theatrical family. You started at a young age.
0:13:44 > 0:13:48- Was it Australian vaudeville? - Yes, the Tivoli circuit,
0:13:48 > 0:13:52which was variety and my grandparents were comedians
0:13:52 > 0:13:57and my mother was Tommy Trinder's leading lady in Australia.
0:13:57 > 0:14:04And my dad was a dancer. And my mum is still a musical theatre star in Australia.
0:14:04 > 0:14:09- So it's the family business.- Do you miss the roots back in Australia?
0:14:09 > 0:14:14- First time away.- Not really. It's my first time working overseas
0:14:14 > 0:14:20- and particularly in England, so it's a whole new thing for me. - Guys, guys, guys...
0:14:20 > 0:14:25OK, nine minutes to go, guys. Let's leave them to get on with it.
0:14:25 > 0:14:29Sometimes the chef gives you that kick and it means go away for a bit.
0:14:29 > 0:14:35OK, bbc.co.uk/food All the recipes from the Red kitchen or the Green kitchen.
0:14:35 > 0:14:38They're there today for you, guys.
0:14:38 > 0:14:43Fresh pasta being made down here. Look at this - brilliant.
0:14:43 > 0:14:47- The right amount of elasticity? - Hopefully.- What do you mean?!
0:14:47 > 0:14:52Of course! Absolutely! It's perfect, perfect.
0:14:52 > 0:14:55This is me showing off now.
0:14:55 > 0:14:57CHEERING
0:14:58 > 0:15:01Tony! You're losing, love!
0:15:04 > 0:15:07Early days yet, Clive! Early days. >
0:15:09 > 0:15:13Lovely. OK, pasta being cooked. Gino, were you calling me?
0:15:13 > 0:15:18Yes, I wanted to show you how I was making the pasta.
0:15:18 > 0:15:25We're going to serve this with extra virgin olive oil, onions and peppers. OK? That's it.
0:15:25 > 0:15:29Pasta has to be kept simple. A lot of people do creams...
0:15:29 > 0:15:33Keep it simple and fresh. Salt and pepper.
0:15:33 > 0:15:39Look at this, cutting up beautifully. All right, then. Plenty of flour in there.
0:15:39 > 0:15:44- How many times a month would you make pasta?- Oh, gosh! Not many!
0:15:44 > 0:15:48- I've only done it about three times. - Fantastic.
0:15:48 > 0:15:52I was trying to gauge... You're doing this very well.
0:15:52 > 0:15:56I love cooking. I absolutely love cooking.
0:15:56 > 0:16:04And I was... I think men got interested in cooking through - apart from Gino, of course...
0:16:04 > 0:16:08- See if this works. - Hey, very nice.- Bravo!
0:16:08 > 0:16:10There you go.
0:16:10 > 0:16:14- Put it there. - It's BIG tagliatelle!
0:16:14 > 0:16:18This, in Italy, they call pappardelle. The large one.
0:16:18 > 0:16:22Tagliatelle is the thin one. Then pappardelle.
0:16:22 > 0:16:28I've got a twin brother in Australia and we got into Delia Smith's original cook book.
0:16:28 > 0:16:31I now use it as my bible.
0:16:31 > 0:16:35Just the basic things. I love experimenting, love cooking.
0:16:35 > 0:16:41- And you cook English food, too? - Oh, yes.- You both go back and forward.- She cooks, too.
0:16:41 > 0:16:47Pasta is ready. Very important that as the water is boiling the pasta goes straight in there.
0:16:47 > 0:16:51And remember, guys, the secret now when you pick up the pasta,
0:16:51 > 0:16:56the pasta goes into the sauce, never sauce on top of the pasta!
0:16:56 > 0:17:03You need to mix everything together. If you can get a chopping board and chop parsley leaves, very fine.
0:17:03 > 0:17:06OK, we'll grab a bit of parsley.
0:17:06 > 0:17:09We've got about five minutes to go.
0:17:09 > 0:17:13Now this man has stripped off with Pierce Brosnan. Tell us about that.
0:17:13 > 0:17:18- AUDIENCE: Ooh! - I'm not surprised! What was underneath?
0:17:18 > 0:17:22I used to do quite a few plays when I was younger, with Pierce.
0:17:22 > 0:17:28We were doing a play called The Changing Room, a wonderful play about rugby players.
0:17:28 > 0:17:32They come into the changing room, get changed for the rugby,
0:17:32 > 0:17:36and the second half is when they come out of the shower.
0:17:36 > 0:17:41We rehearsed in this room that was glass on all sides.
0:17:41 > 0:17:47And we didn't strip off at rehearsals for ages, until the director said, "Guys, you've got to do it."
0:17:47 > 0:17:51- Reveal it all.- So there we were, we all stripped off, starkers.
0:17:51 > 0:17:56But on the opposite side of the glass was the Women's Institute meeting.
0:17:56 > 0:18:00All of a sudden, we heard - bang, bang, bang! "Aaaaah!"
0:18:00 > 0:18:06We were all starkers, looking at them. But not one of them left! Not one.
0:18:06 > 0:18:12If you think, they were seeing a future 007's...you know. Hmmmm.
0:18:12 > 0:18:14Credentials.
0:18:14 > 0:18:17- Licensed to thrill.- I think so, too.
0:18:17 > 0:18:22- If you chop more parsley...- Gino, what are you thrilling us with here?
0:18:22 > 0:18:27It's very important at this point to check the pasta is al dente.
0:18:27 > 0:18:31So, guys, the only way to do it is to try it.
0:18:31 > 0:18:36Don't follow the instructions on the packet all the time. Pick up some,
0:18:36 > 0:18:40bite it, and see if you have the bite you want.
0:18:40 > 0:18:42Oh. Fantastico.
0:18:42 > 0:18:47Gino's having a great lesson with the audience and Clive, too.
0:18:47 > 0:18:51We're finding out interesting things. Three minutes to go.
0:18:51 > 0:18:55Let's concentrate on what Richard has come up with.
0:18:55 > 0:19:01Great cassoulet there. We've got the beautiful beans. How are they going to feature?
0:19:01 > 0:19:07- They're going to feature underneath the chicken thigh wrapped in Parma ham.- Oh, wow.
0:19:07 > 0:19:13This is deep-fried egg here. Eight minutes in boiling water, just like a hard-boiled egg.
0:19:13 > 0:19:18- I'm going to talk and work. - OK.- So we then peeled it,
0:19:18 > 0:19:24- wrapped it in breadcrumbs... - Oh, look at that.- Pane it with flour, milk, flour again,
0:19:24 > 0:19:30- and breadcrumbs around it. - Back in there?- Deep fry it. - That's looking really good.
0:19:30 > 0:19:34It's a great starter. Thank you, Tony.
0:19:34 > 0:19:40- Tony, you enjoying this? - Wonderful.- Good to have you here.
0:19:40 > 0:19:44Lemon butter sauce here from the juices from our celery.
0:19:44 > 0:19:48Deep-fried egg goes there and we have some lovely leaves
0:19:48 > 0:19:53- and then this lemon butter sauce... - OK. Two minutes to go!
0:19:53 > 0:19:59- Wonderful starter.- Anything for Tony to do?- Pick me some chive tips.
0:19:59 > 0:20:01The long, thin herb.
0:20:01 > 0:20:05- These here.- That'll be perfect.- OK.
0:20:05 > 0:20:09- And what's this? - I've cooked it in balsamic.
0:20:09 > 0:20:14- Two-thirds of the way through cooking.- Smells fantastic.
0:20:14 > 0:20:18- And that acts as our sauce. - OK. I'll let you get on with it.
0:20:18 > 0:20:24Our chefs now have one minute to get that food onto the plate. One minute.
0:20:24 > 0:20:30- You get plates from underneath. - How exciting is this? Less than 20 minutes ago,
0:20:30 > 0:20:36we had a couple of bags of ingredients. We didn't know what our chefs would do.
0:20:36 > 0:20:43But suddenly it comes alive. Audience, think before you vote. What have the chefs done?
0:20:43 > 0:20:47Do they deserve your vote? Coming up for the 30-second mark.
0:20:47 > 0:20:49Now.
0:20:52 > 0:20:55Switch everything off.
0:20:55 > 0:20:59A little bit of olive oil, Tony. A little on the top.
0:20:59 > 0:21:04Wow. Just look at the colours, the textures, what you've picked up.
0:21:04 > 0:21:08All of these different things. Audience, let's count them down.
0:21:08 > 0:21:10OK, let's do it.
0:21:10 > 0:21:14Nine! Eight! Seven!
0:21:14 > 0:21:17Six! Five! Four!
0:21:17 > 0:21:21Three! Two! One! Stop cooking!
0:21:24 > 0:21:27I'd shake hands, but I'm a mess!
0:21:27 > 0:21:31How good does that look? Let's check out today's menu.
0:21:31 > 0:21:34In the Red Kitchen, Richard and Tony have been busy.
0:21:34 > 0:21:39We start with poached celery with deep-fried egg and lemon butter sauce,
0:21:39 > 0:21:44then Parma ham-wrapped chicken with balsamic onions and garlic on glazed cannellini beans,
0:21:44 > 0:21:48chicken cassoulet with courgettes and tomatoes and a white wine sauce
0:21:48 > 0:21:54and finally, deep-fried courgettes in turmeric batter with crispy Parma ham and tomato vinaigrette.
0:21:54 > 0:21:58In the Green Kitchen, Gino and Clive have been equally busy.
0:21:58 > 0:22:04We start off with tagliata di manzo on cheesy sprouts. What is that? Nice bit of steak there.
0:22:04 > 0:22:07Clive's pappardelle with peppers and salsa verde,
0:22:07 > 0:22:11griddled Stilton steak on crushed, spicy sprouts,
0:22:11 > 0:22:15stuffed pear with Stilton, honey and balsamic reduction,
0:22:15 > 0:22:18and poached pears in spiced red wine on orange slices.
0:22:18 > 0:22:22APPLAUSE
0:22:22 > 0:22:25Just look at this food! I'm thrilled to have you here.
0:22:25 > 0:22:31Thanks for all your lovely excitement. Richard is repaying you with this gorgeous food.
0:22:31 > 0:22:37- Pick up your cutlery and get stuck in. Where shall he start?- With the asparagus.- Cut that egg in half.
0:22:37 > 0:22:42- Have a look at that. - The asparagus was peeled down to take away all the stringy bits.
0:22:42 > 0:22:46We cooked that in a bit of water, a touch of white wine, butter.
0:22:46 > 0:22:54We've added a bit of lemon juice at the last minute and some more butter and made a nice, zesty butter sauce.
0:22:54 > 0:23:00- It's wonderful. The egg is crunchy. - It's crunchy on the outside and soft in the centre.
0:23:00 > 0:23:05It's beautiful. The celery is wonderfully moist and buttery,
0:23:05 > 0:23:10- but it's got a wonderful crunch to it.- And tender.- Wonderful textures.
0:23:10 > 0:23:14- What would you like to try? - We boned out the chicken thigh here.
0:23:14 > 0:23:19We wrapped that in the Parma ham. I've cooked that with the onions, the garlic,
0:23:19 > 0:23:23then at the last minute, we've glazed it with balsamic dressing.
0:23:23 > 0:23:30That gave it a really nice glaze. What's important is you have nice, crispy Parma ham on the outside.
0:23:30 > 0:23:33We haven't basted it too much.
0:23:33 > 0:23:38I've served this on the cannellini beans which I cooked down with white wine, onion and tomatoes.
0:23:38 > 0:23:41I added flat-leaf parsley at the last minute.
0:23:41 > 0:23:45Absolutely delicious. The balsamic vinegar gives it a wonderful tang.
0:23:45 > 0:23:52- The combination of the ham and the balsamic gives a real spice to the chicken.- It's all happening here.
0:23:52 > 0:23:57This is chicken cassoulet, a very classic French dish.
0:23:57 > 0:24:01Peasant food. You'd normally go from the oven on to the table,
0:24:01 > 0:24:07so it's the cannellini beans which I've cooked down with white wine, courgettes, tomatoes and garlic.
0:24:07 > 0:24:11We've added the cannellini beans and then cooked everything together.
0:24:11 > 0:24:15The chicken breast has taken on all those lovely tomatoey flavours.
0:24:15 > 0:24:20We finished that off with some chives, a dash of butter and a bit of lemon juice.
0:24:20 > 0:24:25- Then breadcrumbs on top is very classic.- This is a much more stewy, casseroley thing.
0:24:25 > 0:24:28This is real comfort food.
0:24:28 > 0:24:31Very much so. Easy to prepare for a dinner party.
0:24:31 > 0:24:37- This presents really beautiful, these lovely turmeric-style...- It's vegetarian without the Parma ham.
0:24:37 > 0:24:42Normally, I make a beer batter and deep-fry courgette and aubergine together.
0:24:42 > 0:24:47Then you can make a lovely tomato dressing. Great vegetarian starter.
0:24:47 > 0:24:52- You can fold a bit of mozzarella on top, but I put Parma ham on top. - Nice touch.
0:24:52 > 0:24:57Check out the website. Bit of mozzarella on top. What do you think?
0:24:57 > 0:25:03Incredible. There's no excuse to not cook a meal in ten seconds flat before I go to work!
0:25:03 > 0:25:07- OK, Tony and Richard! - APPLAUSE
0:25:07 > 0:25:11Oh, lovely. We could be talking there for an age, couldn't we?
0:25:11 > 0:25:15You've got all this lovely fare, Clive. Looks absolutely delicious.
0:25:15 > 0:25:18Pick up your cutlery, get stuck into that.
0:25:18 > 0:25:23- I think we'll start with the baked pears.- I'll bring that to you.
0:25:23 > 0:25:27What Clive and I did, we drizzled a little bit of honey first,
0:25:27 > 0:25:30then we put the Stilton cheese on top.
0:25:30 > 0:25:34- Then I made a reduction of balsamic vinegar.- That's absolutely stunning.
0:25:34 > 0:25:41Something like that, you can use it after the meal, instead of having the usual cheeses and crackers.
0:25:41 > 0:25:46You can do something like that. Everybody will be really impressed.
0:25:46 > 0:25:52Then we have the spicy sprouts here with the melted cheesy steak with chilli on top.
0:25:52 > 0:25:58- Then, of course, the other... This is very simple. We had a very beautiful steak.- Yeah.
0:25:58 > 0:26:02When you have a piece of meat like that, don't do a lot.
0:26:02 > 0:26:08There's no point in doing a casserole. Just grill it and put some flavours together.
0:26:08 > 0:26:14- Are the sprouts working for you? - That's amazing. I'm definitely going to do the sprouts that way.
0:26:14 > 0:26:19- This is the pasta, OK? Beautiful. Make sure that you get... - He'll feed you now.
0:26:19 > 0:26:22- He's feeding you now. Go on. - Go for it.
0:26:22 > 0:26:25This is the pasta that you made.
0:26:25 > 0:26:29Very simple. What we've done here, we made the pasta dough,
0:26:29 > 0:26:34then you prepared the pappardelle which is thicker than tagliatelle.
0:26:34 > 0:26:40- We served it with roasted peppers, onion and salsa verde.- It's so sweet. The peppers are so sweet.
0:26:40 > 0:26:44- And how about this for your dessert? - This one is amazing.
0:26:44 > 0:26:48You still have the texture of the pear inside. You poach it.
0:26:48 > 0:26:51We've got vanilla, bay leaf, a touch of sugar.
0:26:51 > 0:26:55We serve them on oranges because it complements very well.
0:26:55 > 0:27:01- And we've done the traditional Italian tagliata here.- Beautiful. - This isn't too sweet.
0:27:01 > 0:27:03That's really lovely.
0:27:03 > 0:27:08I never put sugar in the red wine because it becomes too sweet.
0:27:08 > 0:27:13Pear is already a very sweet fruit, so it balances together well.
0:27:13 > 0:27:19Clive is happy. He's straight in there. Keep enjoying it. Ladies and gentlemen, Gino and Clive!
0:27:19 > 0:27:21APPLAUSE
0:27:21 > 0:27:26Is it going to be a Red Kitchen win with the lovely Tony and Richard
0:27:26 > 0:27:29or a Green Kitchen win with Gino and Clive?
0:27:29 > 0:27:33It's down to our studio audience. I think it'll be rather close today.
0:27:33 > 0:27:36Please pick up your keypads and will you all vote now?
0:27:36 > 0:27:42Let's see which way this goes. On one side, we have gorgeous steak, the other side, succulent chicken.
0:27:42 > 0:27:47Both chefs have come up with miraculous things, but how are you going to respond?
0:27:47 > 0:27:53It looks a bit green to me. Computer, sort this out. Who's won today's 20-minute challenge?
0:27:53 > 0:27:57And you can see it's a Green Kitchen win!
0:27:57 > 0:27:59APPLAUSE
0:27:59 > 0:28:01Thank you.
0:28:01 > 0:28:07Oh, yes indeed! There you go. There's your Ready Steady Cook winner's plate.
0:28:07 > 0:28:13- And we'd like to make a donation to your favourite charity.- I'd love to give it to Cancer Research UK.
0:28:13 > 0:28:18Good luck. Lovely to have you on the show. Well done to you too.
0:28:18 > 0:28:21You seem to go out to eat every night after work,
0:28:21 > 0:28:27- but in the morning, you can remember us with your Ready Steady Cook mug. - I'll treasure this always!
0:28:27 > 0:28:30Thanks, Richard. The food was absolutely superb.
0:28:30 > 0:28:36Ladies and gentlemen, let's say a very big thank you to our guests, Tony Sheldon and Clive Carter!
0:28:36 > 0:28:39APPLAUSE
0:28:39 > 0:28:42OK, it's time for today's Quickie Bag Challenge.
0:28:46 > 0:28:51- This is Dawn Wilkinson and a lovely smiley face you've got! How are you doing?- All right.
0:28:51 > 0:28:56Welcome to Ready Steady Cook. What is your challenge for our chefs today?
0:28:56 > 0:28:58I have an unusual challenge.
0:28:58 > 0:29:03I've always wanted to cook duck and my husband Paul has got Crohn's disease.
0:29:03 > 0:29:09And I want to be able to cook it, so that I don't put him off and he can have it again.
0:29:09 > 0:29:15- I've never done it before and I'd like to...- You want some really good ideas?- Yeah.
0:29:15 > 0:29:21- Have you got a nice bit of shopping in the bag?- Yes.- Will you come over after and have a try?- Yes, lovely.
0:29:21 > 0:29:27- For the moment, Dawn and Paul, ladies and gentlemen! - APPLAUSE
0:29:27 > 0:29:33- All right, boys, we've got some interesting ingredients here. - I guess we've got duck in here?
0:29:33 > 0:29:40Yeah, you've got some duck. Crohn's disease is a digestive disorder. You don't need to worry too much.
0:29:40 > 0:29:45- Everything that we've got in the bag Paul eats.- OK. Perfect.
0:29:45 > 0:29:48I think it's things like black pepper. Mushrooms too?
0:29:48 > 0:29:50- Yeah.- Anything else?
0:29:50 > 0:29:55- No spices.- No heavy spices? - No, he doesn't do any spices.
0:29:55 > 0:30:01- I want to learn more about herbs. - Are you OK with wine, eggs, butter, stuff like that?- Yes.
0:30:01 > 0:30:05A nice challenge for our chefs, ladies and gentlemen.
0:30:05 > 0:30:10We try and reach out to everybody with the quickie bag and vary it as much as possible.
0:30:10 > 0:30:12First up, Richard Phillips?
0:30:12 > 0:30:16We'll reduce a bit of balsamic down with vanilla seed and some honey.
0:30:16 > 0:30:19Sweet works really well with duck.
0:30:19 > 0:30:24We'll put this on to the breast with a herb crusting and roast it.
0:30:24 > 0:30:29The other one, I'll take all the fat off and bread that in a bit of breadcrumbs.
0:30:29 > 0:30:31I'll deep-fry it with sesame seeds.
0:30:31 > 0:30:35I'll do an asparagus and carrot salad to go with it.
0:30:35 > 0:30:39The first duck breast I'll serve on some crushed new potatoes.
0:30:39 > 0:30:44And why don't we do a chocolate and raspberry souffle?
0:30:44 > 0:30:46- Oh!- Gino, top that.
0:30:46 > 0:30:49Sure... OK.
0:30:49 > 0:30:53I think one of the breasts we're going to do...
0:30:54 > 0:30:58..anatra all'arancia, which is duck in orange juice.
0:30:58 > 0:31:02We'll do an orange reduction with a little bit of honey.
0:31:02 > 0:31:08It's very easy. Instead of doing it the way the French do it, just do it the quickest way
0:31:08 > 0:31:13which will be really, really good with some of the berries in there as well.
0:31:13 > 0:31:16It would be nice to make some little cakes.
0:31:16 > 0:31:23- We can grate some carrots, some peas in there.- Almost like a rosti? - Like a rosti kind of thing.
0:31:23 > 0:31:29Instead of doing a souffle because I think ten minutes won't be enough...
0:31:29 > 0:31:35- Oh, won't it? Go on, Rich, tell him. - Well, he's making it if I win.
0:31:35 > 0:31:38I'm telling you now. I won't make the souffle.
0:31:39 > 0:31:45I'm going to do a beautiful chocolate mousse with a berry coulis to go with it.
0:31:45 > 0:31:49The other duck, we're going to do a herb-crusted duck,
0:31:49 > 0:31:53completely in a herb crust, which is fantastic.
0:31:53 > 0:31:59Ladies and gentlemen, you've heard them all. Both chefs have come up with some fantastic ideas.
0:31:59 > 0:32:03What will it be? Red for Richard, green for Gino. Please vote now.
0:32:03 > 0:32:08The chefs have never seen these ingredients before. We just tipped it out.
0:32:08 > 0:32:14For those of you at home, how amazing! Great ideas coming your way. Computer, sort this out.
0:32:14 > 0:32:21Who has won today's ten-minute quickie challenge? You can see it's a Richard Phillips Red Kitchen win!
0:32:21 > 0:32:24Your ten minutes' cooking time starts now.
0:32:24 > 0:32:28Gino, first things first, if you can start whisking up my egg whites.
0:32:28 > 0:32:33Three egg whites for the souffle. Then make me some herb breadcrumbs.
0:32:33 > 0:32:38- What can I do? - If you could peel the asparagus and the carrots for me.
0:32:38 > 0:32:44I will make a nice spaghetti of veg to go underneath the duck salad.
0:32:44 > 0:32:49- I'll get some oil on here. - Ten minutes isn't very long for the old duck.- Not at all.
0:32:49 > 0:32:54I need to get a pan on here very quickly, get a bit of oil just to start it off.
0:32:54 > 0:32:58Not too much oil because it's quite fatty, duck.
0:32:58 > 0:33:02That's why a lot of people use sweet things with duck.
0:33:02 > 0:33:07It's quite fatty. Not as fatty as goose, but a little bit fatty.
0:33:07 > 0:33:11You don't want all the asparagus? Just nice strips like that?
0:33:11 > 0:33:14A little bit more, then it's going to go into here.
0:33:14 > 0:33:21We're just cutting these down into strips. I think the chef will poach these off in a citrus type of...
0:33:21 > 0:33:27What's important when preparing your duck is just taking away these veins underneath.
0:33:27 > 0:33:31Remove them and it stops it from shrinking up.
0:33:31 > 0:33:33Really, really important.
0:33:33 > 0:33:37So I'm taking away some of the excess fat.
0:33:37 > 0:33:42Then we've got to get that into the pan. It's obviously quite thick.
0:33:42 > 0:33:48That goes into the pan, then we're going to cook this with a little bit of vanilla,
0:33:48 > 0:33:51a small amount of honey, with the breadcrumbs.
0:33:51 > 0:33:57And I'm sure that Dawn's OK... Vanilla and honey, Dawn? Are you quite happy with that?
0:33:57 > 0:34:00- Oh, yes.- OK then.
0:34:00 > 0:34:06- What do you normally cook for Paul? You say it can be a bit of a disaster area sometimes.- Yeah.
0:34:06 > 0:34:12I've had my moments. I don't want to put him off duck. I'd like to try something different.
0:34:12 > 0:34:17Everybody gets stuck in a rut. We generally have quite plain food.
0:34:17 > 0:34:19Just meat, potatoes, vegetables.
0:34:19 > 0:34:23He doesn't normally do sauces and things like that.
0:34:23 > 0:34:27We'll see what we can come up with. Any disasters in the kitchen then?
0:34:27 > 0:34:31I had a very disastrous Christmas pudding one year.
0:34:31 > 0:34:38I mixed up two recipes and did the dry ingredients to the right amount, but forgot to reduce the alcohol.
0:34:38 > 0:34:42So Paul had to come and rescue it with lots of dry ingredients,
0:34:42 > 0:34:46but it was the most alcoholic Christmas pudding anyone ever had.
0:34:47 > 0:34:53- That would've been quite nice. - I haven't done it again though.- No drinks, just some Christmas pudding!
0:34:53 > 0:34:56All right, my love. Time's moving on, boys.
0:34:56 > 0:34:59Quite a few minutes have gone now.
0:34:59 > 0:35:04So in here we've got the honey, the butter and the vanilla.
0:35:04 > 0:35:06That goes into the oven.
0:35:06 > 0:35:09I'm doing the crust for the duck, OK?
0:35:09 > 0:35:13So I've got the white bread, OK... of the inside.
0:35:13 > 0:35:18I'm going to put a little bit of sage, a little bit of oregano, dry oregano,
0:35:18 > 0:35:22- then we're going to do some parsley as well, OK?- OK, Chef.
0:35:22 > 0:35:29- Lovely.- OK, I've just taken my duck, cut it into strips. I've taken the fat off, cut it into strips.
0:35:29 > 0:35:35Then I've popped it into some lovely seasoned flour, nicely coated.
0:35:35 > 0:35:38Then that goes into our hot oil.
0:35:38 > 0:35:44When it comes out, we're going to dust it in these wonderful, toasted sesame seeds.
0:35:44 > 0:35:51That's going to be our nice, crisp salad on the spaghetti of veg.
0:35:51 > 0:35:54- I'll take those away.- OK. - I'll put them into there.
0:35:54 > 0:35:58Quickly cook down... I want to keep the nice colour.
0:35:58 > 0:36:01A little bit of bite is absolutely fine.
0:36:01 > 0:36:06OK. Let's see. Let's take the potatoes...
0:36:06 > 0:36:10- I need to get my souffle in the oven.- OK, about six minutes to go.
0:36:10 > 0:36:14- What are you doing, Gino?- I've just finished the breadcrumbs here.
0:36:14 > 0:36:19I've done the egg white, which is ready. Anything you want me to do?
0:36:19 > 0:36:23Yeah, take the egg whites out of the oven, if you wouldn't mind.
0:36:23 > 0:36:27So we've melted our chocolate, added the flour...
0:36:27 > 0:36:32- Yeah...- In the oven. Just for you. - I don't know what is going on.
0:36:32 > 0:36:35- Is he taking the mick? - He's taking the mick a bit.
0:36:35 > 0:36:41- OK, potatoes, please, Gino. - Do you want the potatoes sliced? - Into the pan for me.
0:36:41 > 0:36:49- What do you want with these peas? - The peas can go in with the asparagus and the carrots.
0:36:49 > 0:36:55- OK. What pan did you want the potatoes in?- A small pan. Any pan.
0:36:55 > 0:36:57I haven't got it on yet, Ains.
0:36:57 > 0:37:01- We are halfway, guys.- I'm just going to warm those through.
0:37:01 > 0:37:05- Is this a warm salad you're making? - It's exactly that, Gino.
0:37:05 > 0:37:09- Have you seasoned the vegetables? - Yeah.- A bit in here, Gino.
0:37:09 > 0:37:14One thing I want to say. You want to know about herbs, right?
0:37:14 > 0:37:18We don't have a lot of time. Let me tell you what I believe about herbs.
0:37:18 > 0:37:23First of all, every dried herb that you have in the cupboard
0:37:23 > 0:37:29- in those little silly jars, throw them away straight away because those are rubbish.- Oh, really?
0:37:29 > 0:37:35The only dried herb that I believe keeps a good flavour is oregano.
0:37:35 > 0:37:37Use fresh herbs.
0:37:37 > 0:37:44If you use parsley, I strongly believe that flat-leaf parsley is the best. OK?
0:37:44 > 0:37:49The curly one often is too bitter and it releases too much water as well.
0:37:49 > 0:37:54And you don't want that, OK? So the flat-leaf parsley will be the best one.
0:37:54 > 0:37:58Thank you very much, Chef Gino, giving us a few more tips.
0:37:58 > 0:38:03We've got a gentleman here who is from Kent. David, how are you?
0:38:03 > 0:38:08- Hello.- I'm talking over the chefs. We're trying to get everything done, but you have a question.
0:38:08 > 0:38:15Yes. I make a lot of stews and casseroles, broths and everything.
0:38:15 > 0:38:22- Lovely.- But my dumplings aren't very good.- He wants a recipe for dumpling, guys. Dumpling recipe.
0:38:22 > 0:38:26- Do they break down, go a bit soft? - They crack up altogether.
0:38:26 > 0:38:30- They break up.- I can tell you the Italian way we do it...
0:38:30 > 0:38:37We make it with boiled potatoes. We boil the potatoes. A very floury potato you use. Boil them whole.
0:38:37 > 0:38:42Then you mash them down, put them on a tray and work them with a fork.
0:38:42 > 0:38:47Make sure that you break them up and they cool slightly.
0:38:47 > 0:38:51Then you put a couple of egg yolks and start to introduce the flour.
0:38:51 > 0:38:55The same way Italians do the gnocchi, which is a potato dumpling.
0:38:55 > 0:39:02That's the way we would do it. Mix everything together like making a dough, then make your dumplings.
0:39:02 > 0:39:06And Bob's your uncle. OK, well, that's certainly one version of it.
0:39:06 > 0:39:12- Richard, do you have another version?- One thing that works really well is grated horseradish.
0:39:12 > 0:39:18Take your dumpling mix, a bit of chopped thyme and some grated fresh horseradish into it.
0:39:18 > 0:39:21It just works really, really well.
0:39:21 > 0:39:25One thing I would always say with everything - let it rest.
0:39:25 > 0:39:29Make the mix, mould them, let them rest and add them
0:39:29 > 0:39:34- three-quarters of the way through whatever it is you're cooking it with.- OK with that?- Lovely.
0:39:34 > 0:39:40Two minutes to go. Not much time. We all like a dumpling, don't we? Makes a difference.
0:39:40 > 0:39:46Beautiful. We've got some potatoes coming. OK, Richard, what are you finishing off there?
0:39:46 > 0:39:50I've deep-fried the duck, removed the duck.
0:39:50 > 0:39:54A little bit of balsamic dressing and sesame oil to finish it off.
0:39:54 > 0:40:00We've got a lovely salad underneath that - just the fresh vegetables, the asparagus, carrot and peas.
0:40:00 > 0:40:02Sesame oil on top.
0:40:02 > 0:40:10I've just added a little bit of icing sugar, red wine vinegar and caster sugar to the raspberries.
0:40:10 > 0:40:15- That's going to... - One and a half minutes. - ..add a nice bitterness to it.
0:40:15 > 0:40:20Sweetness I should say. That will complement the chocolate sauce.
0:40:20 > 0:40:26- The duck breast is now out of the oven.- OK. No pepper on anything, guys. Remember, no pepper.
0:40:26 > 0:40:31- Just a little bit of salt. - I'll just take a spoon. The souffle is nearly there.
0:40:31 > 0:40:36The potatoes go underneath the duck, so pop the potatoes under the duck.
0:40:36 > 0:40:42- Beautiful.- You want the potato on the bottom?- Yes, please. The duck breast will go on top.
0:40:42 > 0:40:44Beautiful. That's lovely.
0:40:44 > 0:40:47That'll be fantastic. They're beautiful.
0:40:47 > 0:40:53- Excellent. Then we've got our duck breast. That goes down there. - That's fine. Lovely.
0:40:53 > 0:40:55We'll take our vanilla...
0:40:55 > 0:41:00It's always nice when you use some nice ingredients. Show them off.
0:41:00 > 0:41:06And we've got this really nice, sweet and bitter vanilla-flavoured sauce.
0:41:06 > 0:41:0930 seconds. Not much time.
0:41:09 > 0:41:12Do you want the peas on top or around...?
0:41:12 > 0:41:17Don't throw everything on. You can always serve a bit of sauce on the side.
0:41:17 > 0:41:22Let them help themselves. It doesn't run over the side of the plate.
0:41:22 > 0:41:25The souffle will be last minute. Is that your job?
0:41:25 > 0:41:29AINSLEY AND AUDIENCE: Ten, nine, eight, seven, six,
0:41:29 > 0:41:31five, four,
0:41:31 > 0:41:34three, two, one...
0:41:34 > 0:41:36Stop cooking!
0:41:36 > 0:41:38Dawn, come and join us.
0:41:38 > 0:41:41APPLAUSE
0:41:41 > 0:41:45- How are you doing?- All right. - Good to have you here.
0:41:45 > 0:41:51The chefs, especially Richard here, have come up with some really nice ideas.
0:41:51 > 0:41:55- Do you think Paul will be happy with that?- I hope so.- You have a taste.
0:41:55 > 0:41:59What about this one, the duck that you sauteed off?
0:41:59 > 0:42:01Very quick. Very simple.
0:42:01 > 0:42:05The carrot, asparagus and peas, just cut very small and cooked down
0:42:05 > 0:42:09in a little bit of butter, stock and white wine.
0:42:09 > 0:42:13- And easy to digest. You don't have to crunch too much.- Very light.
0:42:13 > 0:42:16- That's very good. - Duck breast in the flour,
0:42:16 > 0:42:21- deep-fried, into sesame seeds at the last minute. - I'll cut a bit of that off.
0:42:21 > 0:42:24Very, very light sesame oil.
0:42:24 > 0:42:27We've got a duck breast pan-fried on both sides,
0:42:27 > 0:42:31then we've added the honey, oregano, the vanilla
0:42:31 > 0:42:34and a touch of red wine in there.
0:42:34 > 0:42:40We cooked that down, then two-thirds of the way cooking, we've added the lovely breadcrumbs which Gino did.
0:42:40 > 0:42:42It's got sage and parsley.
0:42:42 > 0:42:46There's a lot of flavour there without any spice.
0:42:46 > 0:42:50- Absolutely. Herbs can really do that for you.- That's gorgeous, yes.
0:42:50 > 0:42:57What's key there is fresh ingredients in season and they will all taste really good.
0:42:57 > 0:43:00You've got the chocolate souffle, hot chocolate sauce,
0:43:00 > 0:43:06balsamic and icing sugar through the raspberries. It cuts away the sweetness just a bit.
0:43:06 > 0:43:11I'd rather go for a bigger souffle, but time restraints, I went for a smaller one.
0:43:11 > 0:43:18- Look at her face!- That's heaven. - That is heaven?- That is heaven! - Let's welcome back Tony and Clive!
0:43:18 > 0:43:20APPLAUSE
0:43:20 > 0:43:23Come on and join us here.
0:43:23 > 0:43:29- That's all we've got time for today. Join us again soon on Ready Steady Cook. Bye-bye.- Bye.
0:43:45 > 0:43:49Subtitles by Subtext for Red Bee Media Ltd 2009
0:43:49 > 0:43:52Email subtitling@bbc.co.uk