:00:35. > :00:38.Good morning. Don't go anywhere as you don't want to miss the
:00:38. > :00:48.incredible spread of food in today's Sunday edition of Best
:00:48. > :01:03.
:01:03. > :01:09.Good morning. We've got a show packed full of fantastic recipes
:01:09. > :01:13.that we've served up for you over the years. So the delight is in
:01:13. > :01:20.store include: A quick cassoulet I served up for Jackie Collins.
:01:20. > :01:26.fabulous. Tom Kitchin is one of the country's finest chefs. His rack of
:01:26. > :01:35.lamb cooked in hay with boulangere potatoes is the perfect dish.
:01:35. > :01:44.Lovely and pink. It's on fire. Kochhar knows a thing or two about
:01:44. > :01:49.great Indian food. His tandoori style chick -- chicken curry would
:01:49. > :01:54.be a great addition to a Sunday lunch. Celia Imri faced her food
:01:54. > :01:57.heaven or hell. I don't know how much they like it. A big lemon curd
:01:57. > :02:01.meringue for heaven and a spectacular home made Battenburg
:02:01. > :02:05.cake for food hell. Find out what she got at the end of the show.
:02:06. > :02:11.These days we're used to seeing MasterChef host John Torode judging
:02:11. > :02:15.other people's food, but he's not bad himself. This brilliant beef
:02:15. > :02:24.ran dang would make the ideal Sunday sharing dish. Cooking
:02:24. > :02:30.doesn't get much tastier than this. Welcome. Good day. I'm using
:02:30. > :02:38.British ingredients and doing an Indonesian curry called a ran dang.
:02:38. > :02:43.-- rang Dan. I'm served it with sal ID served in lettuce leaves.
:02:43. > :02:49.They're fresh but spicy. I have shin beef, because its gelatinous
:02:49. > :02:54.and I want it to cook for a long time. Lots of chilli, lemongrass,
:02:54. > :02:58.ground cumin and turmeric and ginger. You can do that for me.
:02:58. > :03:01.Onions, coconut milk and stock. I'm going to dice onions and get those
:03:01. > :03:04.going to dice onions and get those on to fry. The deal with these
:03:04. > :03:10.Currys is that you start them off, you do all the work now, all the
:03:10. > :03:18.preparation and get all the flavours in and then once, then you
:03:18. > :03:24.go you just let it cook away and have a bit of fun. Stir it
:03:24. > :03:28.eventually, then it turns into a soft, lovely curry. It's the part
:03:28. > :03:33.of the animal that does the work. There's a new book by John Torode
:03:33. > :03:37.called Beef And Other Bovine Matters! The idea is that with an
:03:38. > :03:43.animal that the muscles that do all the work like the legs and stuff
:03:43. > :03:47.need lots of slow cooking and the muscles that don't do any work at
:03:47. > :03:52.all... Like the fillet. Yeah, they need fast cooking. But the one
:03:52. > :03:58.that's do all the work have all the flavour. So there's a dichotomy
:03:58. > :04:02.here. Onions and I have coconut cream here. This is the essence,
:04:02. > :04:06.the coconut is the key to this. Yeah, the coconut cream in the
:04:06. > :04:10.first bit gives sweetness to the base of the curry. It puts oil in
:04:11. > :04:16.there and that melts away. Oh, you're very fast today. In here as
:04:16. > :04:21.well, I want to spice it up a little bit. So I'm going to add
:04:21. > :04:29.into my pan, some spices before I put the spices into the actual
:04:29. > :04:33.curry itself, I need the flavour of those spices to come out. I can dot
:04:33. > :04:37.lemongrass. That would be good. Cumin and turmeric together in a
:04:37. > :04:40.pan and coriander seeds. You have to roast them. Have you to get the
:04:40. > :04:45.flavour out of them. It's really important that the flavour comes
:04:45. > :04:49.out. Way do it is get heat under them and all the oils come out.
:04:49. > :04:54.That's really important. It draws out the moisture and intensifies
:04:54. > :05:00.the flavours. Here am I telling a man who knows more about spices,
:05:00. > :05:03.how to do spices. I wasn't going to say anything! Lemongrass in there.
:05:03. > :05:08.The garlic and ginger as well, which I will ask you to make a
:05:08. > :05:13.paste. I use a mortar and pestle because the oils come out better.
:05:13. > :05:16.Now chillies, long ones like these, have a little bit of heat, not a
:05:16. > :05:22.huge amount. If you don't want it really spicy, take the seeds out.
:05:22. > :05:27.If you like it spicy, like me, then leave them in. So, you done?
:05:27. > :05:32.Chillies in there as well? Yeah, chuck them in. While you do that
:05:32. > :05:36.pounding, I'm going to do some grinding of my spice. Smell that.
:05:37. > :05:42.You see the smoke coming off it. It make it's come alive. That should
:05:42. > :05:45.do. Onions, fry those off. You don't want any colour on the onions,
:05:45. > :05:50.just to be soft and the flavour of the coconut to come through. In
:05:50. > :05:55.here, I love these things, this is my spice grinder. Can you chuck
:05:56. > :05:59.that paste in with the onions, please. I will do. You're working
:05:59. > :06:05.very hard. We'll build up your muscles. You'll be able time press
:06:05. > :06:13.Katherine even more now, sorry did I say that? Sorry. Right, put the
:06:13. > :06:21.lid back on. Blend. Sorry, darling. I'm not saying a word. You're going
:06:21. > :06:25.to get me back in a minute. Oh, yes I am! I can't reach that, that's
:06:25. > :06:29.what you're doing to me. Add the spice in there. Then fry that off.
:06:29. > :06:33.At this stage, this is the stage because we have roasted off our
:06:33. > :06:37.spices we don't really have to cook them too much more. This is where
:06:37. > :06:42.the beef goes in. I don't really want colour, because I want the
:06:42. > :06:49.flavour of the meat to come out, but I want it to cook well. Add the
:06:49. > :06:59.shin beef in there. The shin of beef? I tell you what, in rehearsal,
:06:59. > :07:05.come on, come here. You will explain this The shin is this part
:07:05. > :07:09.here. This part. Those people who want to know, but this is your book.
:07:09. > :07:15.This is a clever thing actually. For an Australian it's pretty
:07:15. > :07:20.clever! Inside the book, like at that. It's my beef chart. That
:07:20. > :07:25.tells you now, if you buy the book... The shin is there. You can
:07:25. > :07:29.go to the butcher and say "I know what I'm talking about". It gives
:07:29. > :07:35.people trust in what they're buying. Better looking than the front any
:07:35. > :07:39.way. Would you be able to buy it off the supermarket shelf? Yeah,
:07:39. > :07:46.available everywhere. Yeah it is for sale. That's not the only copy
:07:46. > :07:49.in the country. No, not the book! I meant the beef. Promotional, sorry.
:07:49. > :07:54.Shin of beef actually in supermarkets, they label it as
:07:54. > :07:59.stewing steak and it comes in trays. You can see little round discs.
:07:59. > :08:03.It's the best thing in the world. Little salad here, herbs and bits
:08:03. > :08:07.and pieces, pea shoots and cabbage and bean shoots and peas, lovely
:08:07. > :08:12.herbs. I will make a dressing with chopped chillies, lime juice and
:08:12. > :08:17.fish sauce. So a lime, take a whole lime. You are going to shred that.
:08:17. > :08:22.Yes all the recipes including this one are on our website
:08:22. > :08:27.bbc.co.uk/food. Also today is a special treat, there's a live web
:08:27. > :08:31.chat after the show. Log on and ask him anything you like.
:08:31. > :08:36.Anything? Anything you like. He's one of the greatest Indian chefs
:08:37. > :08:43.around I'm telling you. There you go. Cabbage, now into there pea
:08:44. > :08:49.shoots, maybe mazuna, lovely leaves and then bean shoots. I love
:08:49. > :08:53.bossing you around. It's so exciting. Chillies, lime juice,
:08:53. > :08:57.fish sauce, the idea of an Asian cuisine dressing is sour and hot, a
:08:57. > :09:02.bit of salt, which comes from the fish sauce and then sweetness which
:09:02. > :09:07.is coming from the herbs and bits that go in. Raw beans as well?
:09:07. > :09:10.I'll chop those up for you. And I'm going to chop mint and basil as
:09:10. > :09:15.well. You can put anything you like in here as long as it's not too
:09:15. > :09:19.powerful. You want it to be able to be lovely and fresh with your quite
:09:19. > :09:22.dense curry. Often with stews like that, people would say can I put it
:09:22. > :09:29.in the oven, they're worried about leaving it like that for a couple
:09:29. > :09:34.of hours. For me, I have a large cooking vessel and it's important
:09:34. > :09:40.that that actually is able to boil and evaporate the mixture. I'll
:09:40. > :09:45.show you why in a second. Put the dressing in. If you can take that
:09:45. > :09:50.wet gem lettuce, take off the bottom and make nice little cups.
:09:50. > :09:55.Then mix the dressing together, that's it. OK. I'll take the big
:09:55. > :10:00.plate, you'll take the little one. If you put a bit of salad into each
:10:00. > :10:07.cup. You're going to serve this one what, the rice? With sticky rice.
:10:07. > :10:13.There's an easy formula for sticky rice, half Thai fragrant rice and
:10:13. > :10:18.half Japanese short grain rice or pudding or arbouro rice. You wash
:10:18. > :10:22.it three times in clear water and then after that, you just cover it
:10:22. > :10:27.with water, bring it up to the boil and when it comes up to the boil,
:10:27. > :10:32.boil it for five minutes, leave the lid on, don't touch it at all, and
:10:32. > :10:38.turn the heat off and leave it for 20 minutes and perfect rice. It's
:10:38. > :10:42.almost as good as your rice. That one there and now our curry. You
:10:42. > :10:46.see what's happened now, this is from like before and after, we've
:10:47. > :10:50.got all this liquid inside this pan and now it's boiled down to, and
:10:50. > :10:55.this is it, this lovely jam and beef and the beef in there is
:10:55. > :10:58.cooked for two hours and become really soft and actually
:10:58. > :11:02.beautifully spicy. This, my friend s, one of my favourite things in
:11:02. > :11:06.the world. It's a strong flavour and I've got a cold and it's coming
:11:06. > :11:11.through. It smells fantastic. one of my favourite things in the
:11:11. > :11:16.world and not expensive. You can feed six people for about five quid.
:11:16. > :11:24.In these times that's important. It's beef rendang with sticky rice
:11:24. > :11:28.and Asian salad. There you go. Right, over here.
:11:28. > :11:33.Katherine don't look at this, you're turning your nose up. That's
:11:33. > :11:36.yours. I need to tell you a story you see, when I was doing the book
:11:36. > :11:40.the girl who was designing it was vegetarian and after one day
:11:40. > :11:44.working with us doing the photography, I've converted her and
:11:44. > :11:48.she eats meat. It was 20 years she didn't eat meat for, maybe you
:11:48. > :11:52.should try it. Maybe not, just have that.
:11:52. > :11:58.If you don't want to use beef what about venison in that? Yeah, even
:11:58. > :12:02.actually you could make the sauce and use tofu. The secret is the
:12:02. > :12:07.slow method of cooking. Nice and slow, gently all the flavours come
:12:07. > :12:11.through. The slower and longer the better. What do you reckon? Have a
:12:11. > :12:17.better. What do you reckon? Have a taste. Tell us what you think.
:12:17. > :12:27.marvellous. The flavour certainly comes out. What about the salad?
:12:27. > :12:28.
:12:28. > :12:33.Lovely. Sweet, deep rich flavours. That was the chef there enjoying
:12:33. > :12:37.John's rendang. See his brilliant recipes in the coming weeks. I make
:12:37. > :12:47.one of my favourite dishes a quick cassoulet for Jackie kolyinds first
:12:47. > :12:51.
:12:51. > :12:58.Rick Stein. There comes a time when
:12:58. > :13:03.This dreadful word is called "refurbishment"
:13:03. > :13:10.and every chef, being creatures of habit, dreads it.
:13:10. > :13:13.The fire alarm's gone off.
:13:13. > :13:18.I am reminded ofthe nation's favourite poem, "If".
:13:18. > :13:21.A "silence alarm". Do I press it?
:13:21. > :13:28."If you can keep your headwhen all about you are losing theirs- and blaming it on you
:13:28. > :13:32."If you can trust yourself when all men doubt you..."
:13:32. > :13:34.There's no smoke! Have a look!
:13:35. > :13:39."But make allowance for their doubting, too
:13:39. > :13:47."If you can wait and not be tired of waiting, or being lied about, don't deal in lies
:13:47. > :13:52."Or being hated, don't give way to hating
:13:52. > :13:57."And yet don't look too good Nor talk too wise..."
:13:57. > :14:01.The poem goes on to say, "Then you'll be a man, my son."
:14:01. > :14:05.Rick Stein, my name is.
:14:05. > :14:12.'Kipling hadn't spent 11 grandon a poxy fire alarm and didn't have- a restaurant to run!'
:14:12. > :14:22.So, generally, I'm a bit dissatisfied!
:14:22. > :14:24.
:14:24. > :14:31.That was tough. Everything went wrong, but the next morning I went fishing
:14:31. > :14:41.with Ivan Bates and all thoseproblems slipped away and life cameback into the correct perspective.
:14:41. > :14:42.
:14:42. > :14:50.I'm so lucky to get rid of my stress- by going out with him to catch our raw materials
:14:50. > :15:00.with 12 miles of net weighed tothe bottom of the sea in the turbot grounds 30 miles off Padstow.
:15:00. > :15:01.
:15:02. > :15:07.Things are heating up. We're catching quite a few turbot.
:15:07. > :15:12.Look at that fish. Isn't it beautiful? Look at the shape.
:15:12. > :15:16.The Germans call it "Steinbutt", which is my name!
:15:16. > :15:23.The reason is because there's lots of little stones on the back of the turbot, little nobbles.
:15:23. > :15:26.Look at that. And they smell lovely.
:15:26. > :15:34.One thing I've noticed out here and forgotten because I don't come fishing enough is the smell -
:15:34. > :15:38.that lovely ozoney smell of rockpools and seaweed.
:15:38. > :15:45.You know when you're a kid and you go in a cave that's only exposed at low water
:15:45. > :15:52.with the sand going up into the cave- and you walk up there, it's dripping on your head.
:15:52. > :15:57.It's a bit frightening because you think, "Will the roof fall down?"
:15:57. > :16:02.But that damp, seaweedy smell is what it's like out here.
:16:02. > :16:05.I'm sure that's why fishermen are taken with it.
:16:05. > :16:13.It's so elemental and I love it. I must come out here more.
:16:13. > :16:23.Here they come, here they come.
:16:23. > :16:56.
:16:56. > :17:01.It's the first dish that anybody has cooked in here and it's turbot.
:17:01. > :17:06.This is a 10, 12-pound turbot, a beautiful fish, best in the world.
:17:06. > :17:11.I'm going to cook the whole thing in this fantastic turbot kettle.
:17:11. > :17:15.And the dish actually is from Normandy.
:17:16. > :17:21.It's called turbot vallee d'Auge, where they make calvados and cider.
:17:21. > :17:26.At the bottom of the pan I'll put loads of leeks.
:17:26. > :17:31.In addition to the leeks, loads and loads of sliced-up Cox's apples.
:17:31. > :17:35.Before I bung the turbot in, I'll cut it a few times.
:17:35. > :17:42.It's quite normal to serve turbot on the white side, but I like it on the black side.
:17:42. > :17:49.I'll make a few cuts in the white side, so the top side doesn't split- and doesn't look so nice.
:17:49. > :17:54.So in the turbot goes. Got to get it the right way round.
:17:54. > :17:58.Look at that. It just fits so neatly in there.
:17:58. > :18:05.Turbot cooked on the bone like this- is incomparable, so it's just going- to taste wonderful.
:18:05. > :18:11.Next some Normandy cider, farmhouse- cider, fish stock, salt and pepper.
:18:11. > :18:16.Plenty of it. Nice, big fish.
:18:16. > :18:21.Just bring that to the boil now. Bubbling away nicely.
:18:21. > :18:28.And on with this lid which I just had made for me by the people that do all our stuff.
:18:28. > :18:31.I thought it said "Rick",
:18:31. > :18:36.but it actually says "RIP". It does- look a bit like a coffin lid.
:18:36. > :18:46.This will go in this brand-new oven,-first time a dish like this has gone- into it, for about 25-30 minutes.
:18:46. > :18:48.
:18:48. > :18:52.So while that's braising away nicely,
:18:52. > :18:56.a bit of garnish. There's not a lot to this dish.
:18:56. > :19:02.Just some fish stock, lemon juice, a load of button mushrooms.
:19:02. > :19:08.Just leave those to cook away for five minutes. Not too much to that.
:19:08. > :19:14.A friend said, "It's a bit of nonsense, that garnish." But the turbot is the centrepiece.
:19:15. > :19:17.A 10-pound turbot will cost �70.
:19:17. > :19:21.You don't want to be messing around- with garnish.
:19:21. > :19:27.That's the central player and that's- gonna knock everybody's socks off.
:19:27. > :19:32.Now, then. How do you tell if a big fish like this is cooked?
:19:32. > :19:39.Just get something like a skewer and put it right into the thickest part like that.
:19:39. > :19:43.Take it out and touch it against your lip.
:19:43. > :19:50.If it feels hot, not too hot because it will be overdone, it's ready, and that's how this feels.
:19:50. > :19:55.Let's whack this one out - find my other cloth.
:19:55. > :20:01.I'll just put it over on the stove here and transfer it to this flat, as they call it.
:20:01. > :20:06.We just drain this turbot kettle through this colander.
:20:06. > :20:10.Got to be a bit tough for this sort of thing.
:20:10. > :20:15.A second colander and drain the mushrooms off as well.
:20:15. > :20:20.Bring that up to the boil, then add loads of creme fraiche.
:20:20. > :20:27.Creme fraiche is quite acidic and there's a lot of cream and butter in this dish and it counteracts it.
:20:27. > :20:31.Whisk that up well and now some Calvados.
:20:31. > :20:38.I like putting this in at the end, so you don't lose the flavour. It's so expensive.
:20:38. > :20:44.So that's fine. All we're gonna do now is just garnish the dish up.
:20:45. > :20:49.Just a few of these button mushrooms- that I've cooked so simply
:20:49. > :20:56.and then we'll just gently coat the top of the fish with this beautiful sauce.
:20:56. > :21:02.I'm not gonna put it all in there. I'll serve most of the sauce separately.
:21:02. > :21:05.A bit of parsley to smarten it up.
:21:05. > :21:10.Let's see what the chefs think. Look at that!
:21:10. > :21:13.Isn't that...? That is nice!
:21:13. > :21:15.Shall we do this one?
:21:15. > :21:19.What do you think? Very nice. I think we can do it.
:21:19. > :21:23.That's what I thought. Good on you.
:21:23. > :21:33.The thing about cooking, the way I look at it,
:21:33. > :21:33.
:21:33. > :21:34.I
:21:34. > :21:34.I wish
:21:34. > :21:39.I wish I
:21:39. > :21:43.I wish I had been in that kitchen when I was working my way. I was
:21:43. > :21:47.never given 70 quid's worth of turbot. At the end of service we
:21:47. > :21:51.often made up dishes. This is one of the dishes I made when I was
:21:52. > :21:56.working in France. It's a cassoulet, a twist on that. They vary from
:21:56. > :22:01.region to region. Sometimes they have partridge in it, sometimes
:22:01. > :22:06.sausage, sometimes lamb. But generally it's a combination of a
:22:06. > :22:12.few ingredients, we have Toulouse sausages here. You chop it all up?
:22:13. > :22:21.Yes and throw it in. This is confit duck, we have beans which I know
:22:21. > :22:22.you love your beans. Baked beans. Tomatoes, white wine, garlic, thyme,
:22:22. > :22:28.Tomatoes, white wine, garlic, thyme, breadcrumbs and parsley and duck
:22:28. > :22:33.fat. Sounds really healthy. This is what you smother over yourself if
:22:33. > :22:39.you want to swim the channel. It's fantastic stuff. What's in that,
:22:39. > :22:44.that's all fat too. Yes we need all that as well. Oh. This is pancetta.
:22:44. > :22:49.You could use streaky bacon, but it must be dry cured. You will put all
:22:49. > :22:52.this in the pot and mix it up and cook it for how long? About 45
:22:52. > :22:59.minutes. I used to have to do this because I used to be on the pastry,
:22:59. > :23:05.so I used to be the one who would mess at the stove at last. There's
:23:05. > :23:09.a lot of fat in it. When you cook it, do you have to skim the fat off
:23:09. > :23:15.it? No, no, the fat is the most important bit. You don't do that.
:23:15. > :23:21.You don't get this height by trimming off bits of bacon. Pork
:23:21. > :23:27.should be bred like this, not to be bred to do the 100 metre hurdles.
:23:27. > :23:32.Now the sausages. That can all get mixed together. Is this a
:23:33. > :23:38.traditional English or French or what? French. Tell us about
:23:38. > :23:42.yourself. You seriously love food do you? I love eating. People say
:23:42. > :23:45.to me do you diet? I couldn't because I love food too much.
:23:45. > :23:49.well as Christmas time, several famous people have taught you how
:23:49. > :23:53.to cook as well. They have. I love cooking actually sometimes roast
:23:53. > :23:58.beef and Yorkshire pudding. I could never get the Yorkshire pudding
:23:58. > :24:01.right. The great Michael Caine once said to me "Do you know, your
:24:01. > :24:07.Yorkshire pudding is (BLEEP) and I'm going to show you how to make
:24:07. > :24:10.it. Rubbish! Sorry. He showed me how to make it. Michael Caine's
:24:10. > :24:18.Yorkshire pudding is the best, fantastic. I make that sometimes in
:24:18. > :24:22.LA when I feel in the mood. It's a -- he's a big foodie. He's a
:24:22. > :24:29.restaurateur as well. I love making meatballs. There's a great Japanese
:24:29. > :24:34.chef as well. The famous Nobu. friend of mine had a small dinner
:24:34. > :24:38.for like eight people and the chef was Nobu himself. He was sick, who
:24:38. > :24:42.was having the dinner and Nobu decided to do something special for
:24:42. > :24:47.him. So he came and cooked the whole meal. It was like 15 courses
:24:47. > :24:52.of incredible food. In fact I went to the restaurant last night in
:24:52. > :24:57.London. He is a genius. Amazing. You've eaten in amazing places.
:24:57. > :25:02.Where's the most, I mean there's good meals and bad meals, where is
:25:02. > :25:07.the worst thing? Hong Kong. I have to say that. The hotel had a
:25:08. > :25:12.special dinner for me and I mean, dish after dish after dish of
:25:12. > :25:16.unspeakable things. I mean, you know, eye balls and ears and other
:25:16. > :25:20.parts of the anatomy that I'm not going to mention, because this is a
:25:20. > :25:24.morning show. I kept on going, I would put it in my mouth and move
:25:24. > :25:29.it around and try to get... But you know they were watching you
:25:29. > :25:34.intently because it's dishonourable if you don't eat it. I was forced
:25:34. > :25:39.to eat all this stuff! Not good. We have thrown in the duck and
:25:39. > :25:42.pancetta, white wine. Just throw it all in. This is one of the great
:25:42. > :25:49.things about these dishes. Just throw it in and almost forget about
:25:49. > :25:52.it. In the beans. Chefs love these, tinned tomatoes. Tinned tomatoes?
:25:52. > :25:57.Bill mentioned earlier tinned tomatoes... Do you use stuff from
:25:58. > :26:01.tins? Yeah, tinned tomatoes are fabulous. They're wonderful. What
:26:01. > :26:08.about tinned artichokes? Good, as long as they're in oil. That's the
:26:08. > :26:12.secret. In with the thyme. Thyme has got seasons obviously. In the
:26:12. > :26:16.winter the stalks become tough. So we'll strip them. How did you start
:26:16. > :26:25.to cook? This spbtd for your new book is it? Yes, it is. I think I
:26:25. > :26:31.should have a chef, yes! One that's good looking enough. I started
:26:31. > :26:35.cooking when I was about six years old. My dad turned around, he was a
:26:35. > :26:39.Yorkshireman, and said "To earn your pocket money lad you've got to
:26:39. > :26:43.work. Soy started in a pot wash when I was very young and hence...
:26:43. > :26:46.Did your dad teach you or your mum? My mother was a great cook. My
:26:46. > :26:51.auntie, I'm supposed to be interviewing you, my grandmother
:26:51. > :26:55.was a great cook, but I just loved food. To be honest I was pretty
:26:55. > :27:01.hopeless of anything else. I wanted to be a vet, but I like my animals
:27:01. > :27:04.with chips, my dad said. Nice! love my food. And hence this is it.
:27:04. > :27:09.So we're throwing in the breadcrumbs over the top. I don't
:27:09. > :27:13.put in salt until the end. This is the secret, bring it to the boil
:27:14. > :27:18.and bake it in the oven. It looks fantastic. About 45 minutes. It's
:27:18. > :27:23.that simple. Season it afterwards, if you put salt in too early it
:27:23. > :27:28.toughens up the beans. That's a good hint. Tell me, you know 300
:27:28. > :27:34.million books sold worldwide. Actually it's 400 million, but
:27:34. > :27:38.let's not quibble. I've been doing it for a long time, 25 books.
:27:38. > :27:41.Lucky is back. Yes, she's a fantastic character. During the
:27:41. > :27:46.course of Drop Dead Beautiful, she cooked meatballs. She doesn't often
:27:46. > :27:50.cook. But she's got this Italian thing going, the Italian father
:27:50. > :27:55.Gino, the 16-year-old wild daughter. She says "I want everybody to
:27:55. > :27:58.gather for a family meal. We never do this." She cooks pasta and
:27:58. > :28:04.meatballs. The daughter is Max. she's the wild 16-year-old. What
:28:04. > :28:12.I'm thinking of doing is writing the Lucky Santangelo cook book.
:28:12. > :28:16.Moving on! Right I've read one of your books. I was on a show the
:28:16. > :28:21.other day with Jackie Stewart, and he said "You know I'm slightly
:28:21. > :28:24.dyslexic but I have to tell you I've read all your books." He said
:28:24. > :28:28.I love them. They're very entertaining. That's what I want to
:28:28. > :28:35.do. I want to entertain people, I want people to have fun with my
:28:35. > :28:41.books. I'm in the a literary writer. 400 million books, and I'll do it
:28:41. > :28:47.for 20%. Mashed potatoes. It is one of these dishes that... Approve?
:28:47. > :28:55.Uh-huh. OK. Going for it. It's like a posh beans on toast.
:28:55. > :28:59.it's fabulous. Now if there's one man you'd choose
:28:59. > :29:02.to cook the ideal Sunday lunch for you, it's this chef Tom Kitchin.
:29:02. > :29:12.His rack of lamb cooked in hay would fit the bill perfectly. Have
:29:12. > :29:13.
:29:13. > :29:17.Thank you very much. You can imagine at school having a name
:29:17. > :29:22.like Kitchin. Then you do home economics. Fantastic. Tell us about
:29:22. > :29:27.this dish, it's a classic way of cooking. Yeah it's an old fashioned
:29:27. > :29:36.country recipes that was in the old cook books. In Scotland, we'll
:29:36. > :29:41.smoke anything, you know what I mean. You know, yeah, to get
:29:41. > :29:47.flavour into the food like before ovens etc. That's what the hay does.
:29:47. > :29:52.It gets flavour into it. You want me to chop these as well? This is
:29:52. > :29:59.for the boulangere potatoes. Yes. Tell us about the lamb. It's a rack
:29:59. > :30:04.of lamb. There's a nice piece of fat on there as well. Hey? How am I
:30:04. > :30:09.going to keep this up? 20 minutes I reckon. Very hot pan there. Maybe
:30:09. > :30:13.slightly too hot. Very hot! This is very hot. We season the meat all
:30:13. > :30:20.over. If anybody is looking for this in the supermarket or a
:30:20. > :30:27.butchers, French trim best end of lamb is what you want. I thought
:30:27. > :30:32.you were talking about the hay, James. That is hot. Me talking too
:30:32. > :30:38.much there. What we're look for is nice colour on there. You're going
:30:38. > :30:42.to get it in that pan really. Other meats you could use rump of lamb as
:30:42. > :30:48.well. Yes or the old Barnsley chop end, the short saddle that would be
:30:48. > :30:53.great. If I asked for a French trim do you think they would serve me or
:30:53. > :30:58.throw me out, seriously? Probably throw you out unless you say,
:30:58. > :31:06.that's what it is. Can I have a French trim, eurgh, that would be
:31:06. > :31:12.it. So you've sliced up the onions, leeks and a wee bit of fennel as
:31:12. > :31:16.well. Think the way the Scottish say "wee bit". This is going to go
:31:16. > :31:22.in between the potatoes when we layer it in the dish. Then we're
:31:22. > :31:25.going to cover it in the lamb. Traditionally boulangere potatoes
:31:25. > :31:31.would be just potatoes. It wouldn't be anything else. Onions I think,
:31:31. > :31:36.no? Yes, potatoes and onions. Do you know where all this comes from?
:31:36. > :31:40.It comes from France this, which obviously means the bread maker and
:31:40. > :31:44.they used to have bakers ovens in all the villages and towns. The
:31:45. > :31:48.used to have wood-fired ovens. They still have them running. The baker
:31:48. > :31:52.would fire up the oven in the morning for everybody for the bread.
:31:52. > :31:57.It would be baked and the embers as they die down, everybody in the
:31:57. > :32:03.village would come and bring their potatoes because it used to be a
:32:03. > :32:07.cheap dish, potatoes and just water or potatoes and butter, pop them in
:32:07. > :32:14.the oven and that's where the boulangere potatoes came from.
:32:14. > :32:21.are getting in the hay now. There we have it. Hey?! I'm getting a
:32:21. > :32:30.battering here today. Where is this from? It's come from the pet shop
:32:30. > :32:37.down the road. It's nice, clean hay, isn't it. In we go. I love on your
:32:37. > :32:42.recipe it just says clean hay. There's no romantic story of a nice
:32:42. > :32:48.little farm just down the road. Just from the pet shop. We get that
:32:48. > :32:53.smoking. Just a bit more oil in there. And... You need a pan with a
:32:53. > :32:57.lid for this one. Yeah exactly. We want to create that kind of inferno
:32:58. > :33:02.of heat. We get that smoking. you cook any other type of meat in
:33:02. > :33:09.there? Yeah, you could do lamb, beef, chicken would be nice or a
:33:09. > :33:14.whole piece of fish on the bone would be lovely. The idea is to use
:33:14. > :33:22.meat, like cutlets that require no longevity in cooking. There's no
:33:22. > :33:28.moisture, so dry cooking. In she goes. Lid on. Does it have a name
:33:28. > :33:34.doing it this way or just lamb and hay? Lamb and hay. You've been to
:33:34. > :33:41.Heston's. Yeah, well you know. Slice the potatoes. In she goes.
:33:41. > :33:47.Then we'll layer up the potatoes. Explain the boulangere. We have
:33:47. > :33:51.sweated down the onions and garlic etc. We take our dish. Rub a bit of
:33:51. > :33:58.butter on the bottom so it doesn't stick. If you are using one of
:33:58. > :34:02.these at home be very, very, very careful. The mandolin? Has someone
:34:02. > :34:08.cut themselves? If this could tell a story... How many people have
:34:08. > :34:16.died? Quite a lot. Lawrence two weeks ago. What a nice name it has,
:34:16. > :34:22.mandolin, it sounds romantic. Come to my mandolin, slice your finger.
:34:22. > :34:27.I'm watching what I'm doing I know I will cut myself! Don't forget
:34:27. > :34:32.today's recipes are on our website bbc.co.uk/Saturday Kitchen. You can
:34:32. > :34:37.find dishes from previous shows bbc.co.uk/recipes. Right chef,
:34:37. > :34:43.buttered the button of the dish. Rubbed it with garlic. A layer of
:34:43. > :34:47.potatoes at the bottom. Meanwhile I've taken my lamb stock, you could
:34:47. > :34:57.use chicken stock at home if you don't have lamb. I have put that to
:34:57. > :34:58.
:34:58. > :35:05.boil. James I think that's enough. I'm not going any lower. Our first
:35:05. > :35:09.layer there. Normally it would be just onions, raw, and potatoes
:35:09. > :35:13.layered with stock. I put fennel in there today. That goes really well
:35:13. > :35:22.with lamb. A layer. Again you've done this before, chef. There you
:35:22. > :35:25.Then another bit of seasoning. Couple of finger nails! Bit of
:35:25. > :35:31.crunch. Make sure you put it in the oven quite high. We will put this
:35:31. > :35:36.above the dish. When it cooks it will come down by about 50%.
:35:36. > :35:44.Exactly. Pile it all up like that. You can be fancy on the top. I just
:35:44. > :35:49.like it rusticy. This is proper Sunday lunch. That's a nice rustic
:35:49. > :35:55.dish I've ever seen. People could do this at home, if you have a good
:35:55. > :35:59.pet shop locally. You can take this and cook the lamb just on the
:35:59. > :36:05.griddle, in the oven, without a tray and it will drip the meat onto
:36:05. > :36:11.here. Yeah, that would be lovely. Wait a minute. Are pet shops open
:36:11. > :36:16.often a Sunday? If you need emergency hay, where? There is one.
:36:16. > :36:19.It's a very famous one. I can see them stocking up, calling their hay
:36:19. > :36:26.supplier, if there's such a thing. I've cover today in the stock there.
:36:26. > :36:30.In the oven. No we need the aluminium first. We're going to put
:36:30. > :36:34.this over because otherwise it will reduce really fast and the potatoes
:36:34. > :36:38.won't be cooked. Put that on for three quarters of the process. For
:36:38. > :36:44.the last quarter, take the aluminium off and let the
:36:44. > :36:54.potaityods crisp up. It takes a good hour-and-a-half. Definitely.
:36:54. > :36:54.
:36:54. > :36:57.Look at this! Lovely. That's lovely and that crispiness is what we're
:36:57. > :37:07.looking for. I'm getting butter because we have time for this.
:37:07. > :37:11.more butter! You have to. Back on the tread mill. Listen the people
:37:11. > :37:15.who watched the cheesecake, if they're still watching this on the
:37:15. > :37:22.tread mill... They're doing very well. I'm going to butter this over
:37:22. > :37:26.the top. He's taking over the whole dish here. Put butter on it! He's
:37:26. > :37:31.making it nice and healthy with the stock. Tell us about the hay.
:37:31. > :37:35.we have our lamb. You can see the hay is completely gone down and
:37:35. > :37:40.smouldered. It will give a lovely smoky flavour. Can you use the hay
:37:40. > :37:45.again? I wouldn't, no. It's not that expensive either. I was
:37:45. > :37:49.thinking it was special though. was looking at me then. I know I'm
:37:49. > :37:57.a Yorkshireman but I'm not that tight! Next week: Hay with butter
:37:57. > :38:02.on it! Good idea. Doesn't that look better? All right that looks good.
:38:02. > :38:08.That is lovely. James Martin's boulangere potatoes with butter.
:38:08. > :38:13.That is nice actually. See, thank you very much. A lovely nice
:38:13. > :38:17.portion. A good Scottish Sunday lunch portion there. Then with the
:38:17. > :38:26.rack of lamb, it's lovely we can slice the cutlets with it being
:38:26. > :38:33.French trimmed. Look at that, lovely and pink. I resisted the
:38:33. > :38:38.urgh there. The salt and pepper on top. And a chefy drizzle? Yeah. So
:38:38. > :38:48.there we have a rack of lamb, cooked on a bed of smoking hay in
:38:48. > :38:48.
:38:48. > :38:51.the pot, with po Tateo boulangere. the pot, with po Tateo boulangere.
:38:51. > :38:59.With a bit of butter on the top. How good do they look? Beautiful.
:39:00. > :39:04.Dive into that one. Shall I let the ladies have a go. No, no. Feed
:39:04. > :39:09.yourself. Thank you very much. the secret of that is they need to
:39:09. > :39:13.go into the oven for at least an hour-and-a-half. And a good stock.
:39:13. > :39:17.Don't throw away your chicken carcass when you're finished, make
:39:17. > :39:27.a stock. Beautiful. Nice?, do you get the flavour of the hay? Yeah.
:39:27. > :39:27.
:39:27. > :39:31.Will you try it at home? No. I'll come to your restaurant.
:39:31. > :39:36.Don't forget that recipe is on our website. Grab your self-a copy and
:39:36. > :39:46.have a go. If bacon is your thing and you fancy some this afternoon,
:39:46. > :40:10.
:40:10. > :40:19.enjoy Lorraine Pascale's easy They're these really cool canapes
:40:19. > :40:21.These will be a real feat I'm going to start
:40:21. > :40:22.And then on almost the finest grater,
:40:22. > :40:24.just grate it right down,
:40:24. > :40:25.so you've got a nice pile of finely-grated cheese.
:40:25. > :40:26.I find that this is the only cheese that works really well.
:40:26. > :40:28.And then seeds, sesame seeds, you need one teaspoon,
:40:28. > :40:31.in a bowl. And poppy seeds.
:40:31. > :40:37.Then just add your parmesan, give it a quick mix.
:40:38. > :40:38.I just love poppy seeds, they give it crunch,
:40:39. > :40:41.and the black flecks look really good.
:40:41. > :40:44.Now, I've got a baking tin here lined with baking parchment,
:40:44. > :40:48.and a cookie cutter. Get the parmesan mix and sprinkle it on.
:40:48. > :40:52.You want a very fine layer, not too thick, and pull it off.
:40:53. > :40:55.And take one of these, this is a lollipop stick -
:40:55. > :40:59.you can get them on the internet, of course.
:40:59. > :41:01.Pop it into the centre of the circle.
:41:01. > :41:05.A little bit more parmesan mix, and that's it.
:41:05. > :41:15.I'll just get on with the rest.
:41:15. > :41:20.
:41:20. > :41:23.That's the last one done.
:41:23. > :41:27.Now, the hardest thing about this recipe
:41:27. > :41:31.is making sure they get into the oven without bumping them
:41:31. > :41:33.and ruining the circles.
:41:33. > :41:43.So these need to cook for about five minutes at 220 degrees.
:41:43. > :41:48.So, I was thinking, "How am I going to serve these lollipops?"
:41:48. > :41:51.And I was watching TV the other day- and they had this restaurant scene,
:41:51. > :41:55.and they were serving these prawns on sticks in this perspex box,
:41:55. > :41:59.and I thought, "That's exactly what- I need." So I got on the internet,
:41:59. > :42:03.had a little search, couldn't find one anywhere,
:42:03. > :42:12.so I just bought a box and drilled the holes in myself.
:42:12. > :42:16.So, I'm just going to take these off the baking parchment
:42:16. > :42:18.and push them into the holes.
:42:18. > :42:20.They should come off easily,
:42:20. > :42:25.but if any get stuck, I always take my palette knife,
:42:25. > :42:32.it's my secret weapon in baking, and then just slide it underneath.
:42:32. > :42:35.I've used parmesan, sesame and poppy seed,
:42:35. > :42:37.but you could use parmesan with paprika,
:42:37. > :42:40.or sprinkle some fresh thyme over the top,
:42:40. > :42:45.or some sliced nuts, just anything really to make it your own.
:42:45. > :42:49.So, there you are - parmesan and poppy seed lollipops.
:42:49. > :42:59.Easy as you like!
:42:59. > :43:36.
:43:36. > :43:36.The good news
:43:36. > :43:36.The good news is
:43:36. > :43:40.The good news is you
:43:40. > :43:44.The good news is you don't need any fancy kit and can you buy the
:43:44. > :43:52.ingredients anywhere and you're guaranteed the wow factor thing.
:43:52. > :43:59.I find it the simplest ingredients make the best pa tisery. Right,
:43:59. > :44:07.make the best pa tisery. Right, French pastry to bake.
:44:07. > :44:11.I love millefeuille. It's a classic pastry from France. You can fill
:44:11. > :44:17.them with whatever you like. I'm using lemon cream and blew briz. I
:44:18. > :44:22.took a short cut with these and used shop bought puffed pastry. I
:44:22. > :44:29.just rolled the pastry out as thin as possible on a board dusted with
:44:29. > :44:39.icing sugar. Using a ruler cut out 18 rectangles nine cms long and
:44:39. > :44:40.
:44:40. > :44:44.nine wide with a pizza cutter. I and sprinkled them
:44:44. > :44:46.After half an hour, I put them into- a 200 degree oven for five minutes,
:44:46. > :44:48.sprinkled them with more icing sugar,
:44:48. > :44:50.and baked them for five more minutes,
:44:50. > :44:51.until the pastry turned golden brown.
:44:51. > :44:53.You can really see how these have puffed up in the oven.
:44:53. > :44:57.The name millefeuille means a thousand leaves,
:44:57. > :44:58.and I can't see them, but I know they're in there somewhere.
:44:58. > :44:59.I'm going to layer these up with some lemon cream,
:44:59. > :45:01.which is just so easy to make.
:45:01. > :45:04.Just put 165 grammes of whipping cream into a large bowl,
:45:04. > :45:09.add 25 grammes of icing sugar and the seeds of one vanilla pod.
:45:09. > :45:13.Now whip the cream until it just starts to thicken.
:45:13. > :45:16.Add the zest of one lemon and a squeeze of lemon juice,
:45:16. > :45:19.and fold it into the cream.
:45:19. > :45:23.OK, this is my favourite bit - piping.
:45:23. > :45:25.Give the bag a twist at the top,
:45:25. > :45:28.and then just do blobs.
:45:28. > :45:33.This is the bottom of the pastry, and it gets three layers.
:45:33. > :45:37.I just love piping, it's one of my idiosyncrasies.
:45:37. > :45:39.It's actually really easy to do.
:45:39. > :45:42.Just put the nozzle down, squeeze,
:45:42. > :45:45.and then stop squeezing and lift.
:45:45. > :45:47.And if you don't have a piping bag,
:45:47. > :45:51.you can easily just use a knife and spread it on that way,
:45:51. > :45:55.but I love the way the little blobs- look in this.
:45:55. > :45:57.And then just take some blueberries,
:45:57. > :46:02.and just plop them on the blobs.
:46:02. > :46:05.It's quite funny, when I was working in restaurants,
:46:05. > :46:09.none of them made their own puff pastry, all of it was bought in.
:46:09. > :46:14.So there's no feeling guilty about using shop-bought puff.
:46:14. > :46:18.So then just take the middle layer,
:46:18. > :46:22.and it gets a squirt underneath, just like glue,
:46:22. > :46:26.and then place it on the bottom.
:46:26. > :46:29.And then another one.
:46:29. > :46:33.Just a squidge on top, and press it down.
:46:33. > :46:37.Now, that is a very elegant dessert.
:46:37. > :46:41.Just put a splodge on your serving plate,
:46:41. > :46:47.and then place the millefeuille on top, like that,
:46:47. > :46:51.and then when you're carrying it around, it won't wobble over.
:46:51. > :47:01.OK, I'm going to get on with the rest of them.
:47:01. > :47:10.
:47:10. > :47:12.That looks beautiful.
:47:12. > :47:16.You're going to make a lot of friends with this dessert.
:47:16. > :47:18.Sprinkle them with lots of icing sugar.
:47:18. > :47:23.There you are - millefeuille.
:47:23. > :47:33.French pastry, easy as you like.
:47:33. > :48:08.
:48:08. > :48:08.130
:48:09. > :48:09.130 grams
:48:09. > :48:19.130 grams of
:48:19. > :48:20.
:48:20. > :48:30.make it healthy. A teaspoon of bicarb. And a teaspoon of salt.
:48:30. > :48:33.
:48:33. > :48:38.Make a little well in the middle. And 40 grams of butter. Then
:48:38. > :48:43.buttermilk. I need 340 grams of this. Buttermilk is a soured milk.
:48:43. > :48:49.You can get it in most supermarkets. And treacle. The best way to get
:48:49. > :48:53.this off the spoon is dip it in hot water, leave it in there for a few
:48:53. > :48:58.seconds. Then into the treacle. Look at that lovely colour. It's
:48:58. > :49:07.all right to get a bit messy with this. Plonk it in and let it slide
:49:07. > :49:14.off the spoon. Then give it a good mix. It's like a cake batter,
:49:14. > :49:20.almost. Just make sure everything's nicely combined. And squeeze it
:49:21. > :49:30.round the sides. I did say no kneed. But you need to get your hands in
:49:31. > :49:34.
:49:35. > :49:44.So a bit of flour, just fold the edges together,
:49:45. > :49:47.
:49:48. > :49:57.And then take your wooden spoon And then this goes into the oven
:49:58. > :49:58.
:49:58. > :50:40.Apology for the loss of subtitles for 42 seconds
:50:40. > :50:44.And then this goes into the oven instead I've been around the back
:50:44. > :50:50.catalogue of recipes and selected some tasty treats for you. Still to
:50:50. > :50:55.come on Best Bites. Three, two one... Go. If you want to get to
:50:56. > :50:59.the top of the omelette challenge board, wanch Paul Rankin do just
:51:00. > :51:05.that. He's lightning quick. Rachel Allen has a weekend pie recipe for
:51:05. > :51:11.you. It's pork and mushrooms with
:51:11. > :51:15.Gujarati beans to spice things up. It's delicious too. The brilliant
:51:15. > :51:19.actress Celia Imri faced her food heaven or hell. Will she get the
:51:19. > :51:24.lemon curd meringue, her heaven or face the dreaded Battenburg cake
:51:24. > :51:27.instead. See what happens at the end of today's show.
:51:27. > :51:32.Now when Gok Wan dropped into the studio, it was a great excuse to
:51:32. > :51:40.wear my Sunday best and this tandoori chicken recipe was worth
:51:40. > :51:50.getting dressed up for. This is a hearty dish really.
:51:50. > :51:50.
:51:50. > :51:57.What's the name of it? It's tandoori chicken with lentil salad
:51:58. > :52:00.and mint. Put all this in a blender. Give us a master class in the
:52:00. > :52:05.chicken. It should always be prepared from the whole chicken
:52:06. > :52:11.that's the best way to do it. The smaller chicken would be better.
:52:11. > :52:16.Remove the wings and remove the extra parts from the leg as well.
:52:16. > :52:20.You can use this for stocks and soups. Is tandoori a type of
:52:20. > :52:27.cooking? It's named after the oven. It has kind of become a cooking in
:52:27. > :52:34.its own right. Cut a slit on the back. Put your thumb through the
:52:34. > :52:43.skin. You're taking the... Skin off. Peel it through. Put your thumb
:52:43. > :52:49.around the wing, pull the skin away. You make it look easy? It is easy
:52:49. > :52:54.James. How many have you done? Thousands as a trainee. I need
:52:54. > :53:01.ginger garlic as well. There you go. London Fashion Week, Lady GaGa's
:53:01. > :53:07.handbag. There you go, sorted. Brilliant that. I went to London
:53:07. > :53:12.Fashion Week once. I did actually go. Did you, what were you wearing?
:53:12. > :53:18.A suit, but they had a woman that walked out with a crow on her head.
:53:18. > :53:22.OK. Like a dead crow. Like a proper dead crow. Taxidermy on the head.
:53:22. > :53:31.Yes. And then another woman came out with a crow on her head. Yeah,
:53:31. > :53:35.nay wi. Chicken. -- any way. Chicken. Cut it into half and cut
:53:35. > :53:39.along the back bone because it keeps the meat from shrinking.
:53:40. > :53:43.you skinned this. There is a reason why we're doing this, does that
:53:43. > :53:48.allow the marinade to sink in better? Absolutely and when you
:53:48. > :53:54.cook in hot oven, it actually seered the meat really well and
:53:54. > :53:59.keeps the juices in. Whereas skin would allow the juices to drip
:53:59. > :54:03.through. Otherwise the chicken would be really dry. We move the
:54:03. > :54:12.extra bones which we don't need. have onion, chilli, what's are the
:54:12. > :54:17.spices? Chat masala, a mixed spice, salt, sugar. I will blend it to a
:54:17. > :54:22.puree I take it. I need a bit of water first. There you go. Tell us
:54:22. > :54:28.about the chicken. You're taking slices as well. Yeah I'm cutting
:54:28. > :54:32.the slices. I've cut chicken onto where the joints are and also near
:54:32. > :54:39.the bone and run it through so it's exposed. And the heat goes through
:54:39. > :54:47.really well. Three slits on breast as well. Don't cut through and
:54:47. > :54:56.through, but close to the bone. It will all help the marinade going
:54:56. > :55:00.through. I'll get rid of this. you call this a chutney or a sauce?
:55:00. > :55:05.It's a chutney. A lot of people think of that as sol IDs thing.
:55:05. > :55:09.This is more liquid. necessarily. It could be cooked or
:55:09. > :55:14.fresh as well. It doesn't have to be cooked all the time. Tell us
:55:14. > :55:22.about the marinade then. Marinade is made with yoghurt. Sorry about
:55:22. > :55:30.this. No worries. You can use natural set yoghurt. I need ginger
:55:30. > :55:35.garlic for this. That's that done. Which gives us a liquid there. I'm
:55:35. > :55:41.going to add the yoghurt to this afterwards? Yes please. That makes
:55:41. > :55:49.it a little more mild and sweeter. You can use the ginger garlic paste,
:55:49. > :55:55.but I'm using chopped here. I will tut it over there so we can see.
:55:55. > :55:58.Lime or lemon juice, one of the two. You could do this with chicken,
:55:58. > :56:03.fish anything, marinade would be done with anything or do you have
:56:03. > :56:08.to take some of it out with fish? You can do it for fish fill yays,
:56:08. > :56:15.something like monk or sword fill would be fantastic. Tandoori, when
:56:15. > :56:20.you have it in certain or some places, it's bright red. That's
:56:20. > :56:24.food colouring isn't it? Originally it used to be Kashmiri chilli which
:56:24. > :56:31.used to give that red colour. That has become expensive and scarcer to
:56:31. > :56:39.obtain. So people have started using red dye. Food colouring.
:56:39. > :56:44.made with beetles. Coriander, garam masala, chat masala... Nice! Made
:56:44. > :56:50.with beetles. Yes. You didn't know that. I've changed my food hell.
:56:50. > :56:55.That's officially it now. I'm doing the salad. All these ingredients
:56:55. > :57:00.chopped up. Pepper and adding gram flour because that keeps the
:57:00. > :57:07.marinade on the meat and doesn't let it slip out. Mix it together.
:57:07. > :57:15.Saffron water. That's what? Saffron and... Saffron strand and lukewarm
:57:15. > :57:21.water. And a little bit of oil. have melted butter over there, is
:57:21. > :57:27.that for anything? That will be going into the chicken later. I put
:57:27. > :57:31.the chicken into the marinade. long would you marinade this for?
:57:31. > :57:35.would prefer to keep it marinaded overnight if possible, otherwise at
:57:35. > :57:41.least three to four hours. This chicken, you can obviously cook in
:57:41. > :57:47.hot oven, if you have a fantastic tandoori oven, if not normal oven
:57:47. > :57:54.andish under the grill or barbeque. If you're doing it with fish, great
:57:54. > :57:58.with prawns? Absolutely. Lobster. Amazing. Just two hours then.
:57:58. > :58:02.marinade the fish for two hours? Yeah, absolutely. Monkfish would
:58:02. > :58:09.take a little longer. A little longer because it's more meaty,
:58:09. > :58:15.isn't it? That's right. I've got the marinaded one here. I will
:58:15. > :58:19.place that onto a non-stick oven tray. I have the lentils in here.
:58:19. > :58:24.What are these little fellas here? They're brown chickpeas or black
:58:24. > :58:33.chickpeas. They are absolutely delicious, very healthy, super
:58:33. > :58:39.healthy. Bit of gem lettuce. This goes in for... And then put it
:58:39. > :58:45.under the grill? Yes. At least for 20 minutes. All today's recipes are
:58:46. > :58:53.on our website, bbc.co.uk/Saturday Kitchen. Previous dishes from
:58:53. > :58:57.previous shows at bbc.co.uk/recipes. There you go. About a minute-and-a-
:58:57. > :59:03.half left. Melted butter somewhere? Yeah in front of you there. Easily
:59:03. > :59:09.done, melted butter with a brush here. I dropped that. To make it
:59:09. > :59:17.easy, just a final dressing on tost chicken, add chat masala to your
:59:17. > :59:23.butter. And lemon juice. I'll have whatever's left. There you go.
:59:24. > :59:33.That's done. You put one under the grill now is it? One under the
:59:34. > :59:34.
:59:34. > :59:41.grill already. This is the salad. The plate here. Salt. The chicken
:59:41. > :59:47.is ready. It's on fire. No, no. that how it's supposed to be?
:59:47. > :59:52.should be a little grilled. It should be nicely charred.
:59:52. > :59:58.Put lots of butter on top. I'm sure that makes you very happy James,
:59:58. > :00:05.I'm putting butter here. That sounds pretty good to me. Lose that
:00:05. > :00:15.and pour it on. You're in my world now. OK chef. The salad is here. A
:00:15. > :00:16.
:00:16. > :00:22.bit of dressing with yoghurt and we're ready. Give that a quick mix.
:00:22. > :00:32.I have some salad separately for you. Thank you angel. Love you.
:00:32. > :00:36.a bit of that. This is nicely cooked.
:00:36. > :00:41.You don't need to leave that to rest, it can go straight on? It can
:00:41. > :00:48.go straight on. Don't have to worry about resting that.
:00:49. > :00:54.And the dressing, that's really quite a strong dressing as well.
:00:54. > :01:00.works really well. You need mint with all the grilled food.
:01:00. > :01:05.portions, check that out! How fantastic does that look? Remind us
:01:05. > :01:11.what it is. Tandoori chicken with lentil salad and mint chutney.
:01:11. > :01:15.man is a genius, I told you. So -- you so.
:01:15. > :01:19.I'm going to put this on there for you. Do you want to bring over the
:01:19. > :01:26.you. Do you want to bring over the chicken. Two hands for this one!
:01:26. > :01:32.Amazing. Thank you very much. of flavour that salad though. It's
:01:32. > :01:36.nice with prawns on that salad as well. It would be fantastic. It's a
:01:36. > :01:44.total skill, watching you cook like that, skill is unbelievable. So
:01:44. > :01:49.impressed. He's brilliant. The sauce is quite spicy isn't it.
:01:49. > :01:53.but you can reduce the heat if you want. You can remove the chilli.
:01:53. > :01:57.The salad has loads of flavour there. Simple, straightforward but
:01:57. > :02:02.super healthy. That's what I like. I haven't tried it yet, but I tried
:02:02. > :02:08.it in rehearsal and asked you fortress pi because it is that good.
:02:08. > :02:18.It will be on his menu as well. Let's see what wine has been chosen
:02:18. > :02:24.
:02:24. > :02:27.When you have a recipe like this, full of so many vibrant, exotic
:02:27. > :02:30.flavours, the best thing is to find a wine that matches the overall
:02:30. > :02:37.dish, rather than the individual ingredients. Now given this dish
:02:37. > :02:41.has a distinctly Indian feel to it, an obvious choice would be a
:02:41. > :02:46.Gewurztraminer or Riesling, both are aromatic and suited to this
:02:46. > :02:49.style of Asian food. I reckon he's had more than his fair share of
:02:49. > :02:59.those in his time. I'm going to choose something a bit different
:02:59. > :03:00.
:03:00. > :03:03.for him to try today. It's a Domaine de la Pouvraie.
:03:03. > :03:07.The reason I've chosen this is because it has a hint of sweetness
:03:07. > :03:12.and that's what we need to soften the heat of the chilli in the
:03:12. > :03:21.tandoori chicken. That smells a bit like baked apples drizzled with
:03:21. > :03:26.honey. And when you taste it because it's made from the shenyin
:03:26. > :03:30.blank grape variety it has fantastic acidity. It's lovely and
:03:30. > :03:33.fruity which will work brilliantly with the lentil salad and mint
:03:33. > :03:37.chutney. Most importantly, that hint the sweetness to calm the
:03:37. > :03:40.chilli and bring out all those spices.
:03:41. > :03:46.You've given us another amazing feast for our senses, and although
:03:46. > :03:51.this wine is less aromatic than classic matches, it's something a
:03:51. > :03:56.little bit different that I hope you'll really enjoy.
:03:56. > :04:01.We're all diving in. I had to grab that off the girls there. Fantastic,
:04:01. > :04:07.what do you reckon? This is just genius food for me. It's amazing.
:04:07. > :04:13.good wine match? I struggle with white wine. It's good, because
:04:13. > :04:18.often you put Riesling with this. It's a good combination. A nice
:04:18. > :04:24.cool beer with that. I would go with you. What do you reckon?
:04:24. > :04:34.Lovely. Love the heat. I love your food. It's subtle spicing. The wine
:04:34. > :04:35.
:04:35. > :04:40.is still a bargain. I'm sure Gok took away fashion tips
:04:41. > :04:44.from me as well! So many great chefs have a go at the omelette
:04:44. > :04:50.challenge only one can be number one, Paul Rankin. Here's how he got
:04:50. > :04:53.one, Paul Rankin. Here's how he got there. Blink and you'll miss it.
:04:53. > :04:58.It's the omelette challenge. You know the rules by now. These boys
:04:58. > :05:06.are just outside the top ten. Mr Rankin where are you, 22 seconds
:05:06. > :05:10.there. We have JasonAger ton down, there you are, 22.4 seconds. Usual
:05:10. > :05:20.rules apply. Three-egg omelette. Can they go onto the blue board.
:05:20. > :05:57.
:05:57. > :06:07.right... Bad day at the office. Jason, I'm not even putting it on
:06:07. > :06:12.there. You can put it on your fridge in your new kitchen. Paul...
:06:12. > :06:19.Do you think you beat your time? sort of go into like a blank world
:06:19. > :06:29.when I do this. I have no idea. But it must be close. It's quicker than
:06:29. > :06:30.
:06:30. > :06:35.22 seconds. You did it quicker than everybody on our board. Wow!
:06:35. > :06:41.that's not an omlet, soy don't care what that caller earlier said, so
:06:41. > :06:46.you're staying on 22 seconds. I'm only joking, it goes back up.
:06:46. > :06:51.That's it. Are you top of our leaderboard.
:06:51. > :06:56.I told you he was fast. Here's someone who cooks at a gentler
:06:56. > :07:04.place, Rachel Allen and this pork and mushroom pie is ideal for a
:07:04. > :07:14.weekend family feast. The last time you were here, you
:07:14. > :07:14.
:07:14. > :07:20.were with Michel Roux. No pressure! What are we cooking? A delicious
:07:20. > :07:24.pork pie. It has gentle spices, creamy, topped with mashed potato.
:07:24. > :07:28.This is the difference. Yes totally different. I have chopped pork and
:07:28. > :07:34.I would use something like a leg or shoulder, something good for
:07:34. > :07:39.stewing, not too lean. First of all I'm going to cook onions in a bit
:07:39. > :07:43.of butter. We have onions, butter, this is for the mixture? Yes,
:07:43. > :07:47.mushrooms which I will add halfway through, cream, double cream and
:07:47. > :07:54.stock. The spices are cumin and coriander. A teaspoon of each
:07:54. > :07:59.ground. Using chicken stock? Yes. Can you slice them or quarter them.
:07:59. > :08:03.Whichever, I mean sliced thinly. I don't mind, they're going to be
:08:03. > :08:12.sauted and added to the pork. I will melt a bit of butter and throw
:08:12. > :08:18.in the chopped onions. Kooct onions for ideally for about five, seven
:08:18. > :08:22.minutes until they're soft. Season them now. Instead of using spices
:08:22. > :08:30.in it this you could use heshes, thyme, rosemary, sage wonderful
:08:31. > :08:35.with pork. Salt and pepper. So the pan is on here to actually saute
:08:35. > :08:42.the mushrooms wherever you're ready. I'll do that. I'm going as quick as
:08:42. > :08:46.I can. I should have sliced them. What cut of pork do you have?
:08:46. > :08:51.is actually, I think this is leg. Shoulder is you know, even a bit
:08:51. > :08:56.more fatty. I would take off the bits of fat. Get the butcher to
:08:56. > :09:03.trim it. Yeah and just rough pieces like this, two or three sentiment
:09:03. > :09:08.cubes. You wouldn't use the loin? No, you want slower cooking. Into
:09:08. > :09:14.the onions I am going to add the spices, cumin and coriander. Stir
:09:14. > :09:18.it around. Thank you. A bit of butter for a mushrooms. Once the
:09:18. > :09:25.onions are practically cooked, which they would be in a few
:09:25. > :09:28.minutes and the spices, add in the chopped pork. Most of the fat has
:09:28. > :09:33.been removed. And just on a high heat. You know toss the pork around
:09:33. > :09:38.in the onions until it changes colours, brown aiz bit. You have
:09:38. > :09:42.been a busy lady, a new series starting. Yes. Give us a taste of
:09:42. > :09:47.it. It's called Food for Living. Each programme will have a
:09:47. > :09:51.different theme. Food for celebrations, food for if you're in
:09:51. > :09:59.need of comfort food, food for the soul. It's all about celebrating
:09:59. > :10:04.life and the different moods you might be in. I mention Australia,
:10:04. > :10:09.you're dog a food festival. Yes, Rick will be there as well for a
:10:09. > :10:14.festival. You live out there as well? I spend a large part of the
:10:14. > :10:19.year out there, more time in Padstow. I visited his fish and
:10:19. > :10:24.chip shop the other day. Not for the fish and chipdz, but the queue
:10:24. > :10:30.to get to the car park. Are you serious? That's great. We called
:10:30. > :10:35.him up and he let me in, sneaked round the back. You in your chopper.
:10:35. > :10:39.Chicken stock goes in. The pork has browned a bit, in with the onions,
:10:39. > :10:45.in with the stock. Stir it and bring it to the boil. Put on the
:10:45. > :10:49.lid. Put this into the oven, lowish, preferrably 150 cent grade for
:10:49. > :10:54.about an hour, or even an hour-and- a-half to cook. Halfway through, I
:10:54. > :11:03.would add in the mushrooms. wouldn't add them at the start?
:11:03. > :11:06.I wouldn't. It makes a difference to stow -- saute them first. Would
:11:06. > :11:13.you take out... I spotted you already. This has already been in
:11:13. > :11:18.the oven. Thank you. The idea is we cook this... Yeah, great lovely.
:11:18. > :11:24.This has been in the oven for a good hour, I think more like an
:11:24. > :11:29.hour and a quarter. I will take the meat out with a slotted spoon. And
:11:29. > :11:34.put the meat into the pie dish and the mushrooms are in here too and
:11:34. > :11:42.onions. Thank you. In there are the mashed potatoes. That's for the
:11:42. > :11:52.topping and hot milk or creamy milk. Creamy milk, hot milk, it doesn't
:11:52. > :11:57.matter. Salt and pepper. Yes, chef. Sorry! No problem. I love it.
:11:57. > :12:02.taken the meat out of there? Yes, into the juice I'm going to add
:12:02. > :12:12.cream, this is double cream. Allow it to boil and reduce a bit. Or you
:12:12. > :12:12.
:12:12. > :12:19.could thicken it with a roux. I could make a bit of roux. Melt the
:12:20. > :12:25.butter, equal quantities for a Rhu. The Irish famous for mash and the
:12:25. > :12:30.spud. Yes. Are you mash, cook it in the skins, boil it, bake it?
:12:30. > :12:35.know, a lot of the potatoes in Ireland are floury, golden wonder
:12:35. > :12:40.something like that. If you peel them and put them into boiling
:12:40. > :12:45.water they on sosh the water and are not so good. Most of the
:12:45. > :12:50.goodness is just under the skin. You keep all the goodness if you
:12:50. > :12:57.boil them in the skin and then peel them and mash them. You tend to get
:12:57. > :13:02.the best texture. These are yes king Edwards. Into the melted
:13:02. > :13:08.butter, this is far too much roux for this. But it's handy to have in
:13:08. > :13:14.the fridge. This is enough for about 300 I think. I'm going to
:13:14. > :13:21.taste the juices. In there there's the stock and the lovely juices and
:13:21. > :13:30.the cream and spices of course. A little bit of salt and pepper.
:13:31. > :13:34.Conventionally like a roux, you would make like a warm sauce, like
:13:34. > :13:41.flour and butter together. Yes, I could whisk that in there. The
:13:41. > :13:48.flavour is good now. You can make this up in advance, you don't want
:13:48. > :13:53.too much of this though. It can be really cloying, can't it? That's
:13:54. > :13:59.nearly ready. So water on here for the French beans. I'm doing it,
:13:59. > :14:03.chef! Don't you start this Rick, I tell you what. I promise.
:14:03. > :14:07.getting back at him for slagging me off.
:14:07. > :14:14.Now these delicious creamy juices are going to be poured on top of
:14:14. > :14:22.the pork and mushrooms. Are you happy doing that yourself? I can do
:14:22. > :14:27.parsley as well? Yeah, that would be good. Is this the type of stuff
:14:27. > :14:32.that you cook? Yeah, love it. You're a big fan of France aren't
:14:32. > :14:36.you? I lived there on and off for five years. I had a restaurant
:14:36. > :14:43.there. The menu was a wide variety really, a bit of Thai, Italian and
:14:43. > :14:48.couple of local French dishes. I love any pie. Love pies. -pies!
:14:48. > :14:52.Love them! They're so comforting. Sometimes there is nothing better
:14:52. > :14:58.than a pie. There's nothing better than a cooked pie. Get the potato
:14:58. > :15:04.on and get it in the oven. waiting for the pan here to heat up,
:15:04. > :15:11.which I'm going to cook some mustard seeds and chilli and garlic
:15:11. > :15:21.for the judge ratty beans. doing the garlic. Quickly. Nice,
:15:21. > :15:22.
:15:22. > :15:27.soft mashed potato. Once the beans are just blanched for a minute or
:15:27. > :15:32.two... You can do that. How long does this go in the oven? About,
:15:32. > :15:39.turn up the oven say 20 minutes just if it was hot already. 35, to
:15:39. > :15:46.35 minutes. I'll leave you with the beans. What's next? So it's nice
:15:46. > :15:49.and hot. I'm going to pour sunflower oil, thanks, into the hot
:15:49. > :15:53.pan. Mustard seeds first and they'll start to pop. You need to
:15:53. > :16:01.have the beans ready. Followed by the garlic, a bit of dried chilli
:16:02. > :16:06.and salt and pepperment -- pepper. Go Rachel! It's the pressure. And
:16:06. > :16:14.then toss the French beans and this would work with other vegetables as
:16:14. > :16:17.well. Carrots are delicious like this. Mangetout and broccoli. Toss
:16:17. > :16:26.it around, lovely. That looks really nice. There you go. There's
:16:26. > :16:33.your pie. The beans are ready too. Don't burn the garlic. When you put
:16:33. > :16:37.the garlic and mustard seeds... It's quite strong. Remind us what
:16:37. > :16:47.that is. Gorgeous pork pie with gentle spices and the Gujarati
:16:47. > :16:52.
:16:52. > :16:57.Do you do the washing up at home? just leave it for the children.
:16:57. > :17:02.like your pie. I do, it smells good. Dive into that. Tell us what you
:17:02. > :17:07.think. You could do that with chicken as well. Yes, absolutely.
:17:07. > :17:14.Use the thighs maybe. Yes, the brown meat would be good.
:17:14. > :17:19.breakfast? That's all you get. know. That's delicious. Really
:17:19. > :17:29.tender as well, the pork. Good. Exactly you need to give it the
:17:29. > :17:33.
:17:33. > :17:38.time. That's it, use shoulder. When actress Celia Imri faced her
:17:38. > :17:41.food heaven or hell, it was a choice between two cakes - one
:17:41. > :17:50.lemon curd with meringue and a classic Battenburg. Which did she
:17:50. > :17:54.get? Let's find out. It's time to find out whether you're facing food
:17:54. > :17:58.heaven or hell. Everybody made their minds up. Food heaven would
:17:58. > :18:02.be meringue which you could transform no a gateaux with cream,
:18:03. > :18:08.butter, lemon, bit of fruit to go with it, a token gesture of fruit
:18:08. > :18:13.and cover it with sugar, caramel over the top. Or it could be a pile
:18:13. > :18:17.of Mersey -- Marsy pan turned into Battenburg. What do you think they
:18:17. > :18:21.have decided? I don't know how much they like me. I'm not sure. It's
:18:21. > :18:26.not that, we did the Battenburg and it was useless in rehearsal. These
:18:26. > :18:30.guys have chosen definitely heaven. And the two ladies over there.
:18:30. > :18:34.Thank you. It's a whitewash, 7-0. We'll lose that. It's easier to buy
:18:34. > :18:41.your own than make it any way. This what we're doing is make our
:18:41. > :18:46.meringue. I'm using eight egg meringue. I'm using eight egg
:18:46. > :18:52.whites and 400 grams of sugar. It's 50 grams of sugar per egg white.
:18:52. > :18:59.Now I'm making a cold meringue. You have three main different types.
:19:00. > :19:04.Cold, hot, boiled and actually warm. You add the sugar in different ways.
:19:04. > :19:10.This is a cold meringue where I add the sugar to it cold. A hot one you
:19:10. > :19:14.take the same amount of sugar heat it in the oven and pour it on. I
:19:14. > :19:22.love the I love the way you're doing the eggs like that. You'd do
:19:22. > :19:32.it like this? Yes, I would. Hopeless. Can I try your way.
:19:32. > :19:42.fire away. Through my hand? Yeah, crack the egg into your hand.
:19:42. > :19:45.
:19:45. > :19:49.do you do it? Like that. This is quicker. Much quicker. The other is
:19:49. > :19:53.boiled meringue, you take the same a. Sugar, a bit of water in it,
:19:53. > :19:58.there's a cloth there. Thank you very much. Same amount of sugar,
:19:58. > :20:02.put it in a pan of boiling water, bring it to the boil, cook it 121
:20:02. > :20:06.degrees centigrade on a sugar thermometer and pour it onto the
:20:06. > :20:10.egg whites. Next up, we have our liquid caramel here. We are
:20:10. > :20:15.whipping up cream for the filling. Lemon curd is in our filling. You
:20:15. > :20:20.make it, ideally in a bain marie, a pan of hot water, or do it in a pan.
:20:20. > :20:25.I know Michael does it in a pan. You have to be quick or it can be
:20:25. > :20:29.scrambled eggs. Butter, sugar, lemon juice, lemon zest, four
:20:29. > :20:36.lemons, juice and zest in the pan, with four eggs. You whisk it and it
:20:36. > :20:44.starts to thicken over a Panama ree. You can do it quicker -- bain marie.
:20:44. > :20:50.You can do it quicker in a pan. Now this is in a very, very hot pan.
:20:50. > :20:54.Just sugar. As soon as it starts to turn to caramel, have water ready.
:20:54. > :21:04.So how quickly that was. Never seen that before, amazing. Very, very
:21:04. > :21:05.
:21:05. > :21:08.quick. As soon as it's off the heat, stand back, water. This will make a
:21:08. > :21:13.little caramel, stop it from cooking, there you go.
:21:13. > :21:19.That's that done. Fantastic. That's just sugar and water. Sugar and
:21:19. > :21:25.water, that's it. Yeah. Wow. are we doing? The caramel happening
:21:25. > :21:30.there. It might take a bit more water out of here. Do you want me
:21:30. > :21:35.to move it around? No, it's all right. It will quite happily sit
:21:35. > :21:39.there. This is how you make meringue, it's fully whipped at the
:21:39. > :21:44.moment, you gradually add the sugar. You should listen to the machine
:21:44. > :21:49.drop down a gear. It's still on a high speed. Why, because the sugar
:21:49. > :21:56.is going in? Yeah, because you know when it's ready because it drops
:21:57. > :22:02.down one more gear. Because of it going much thicker now. You can
:22:02. > :22:08.hear it drop down a gear now. I haven't done the old style recipe
:22:08. > :22:13.which would be just base -- basic fold figure of eight, it's done,
:22:13. > :22:20.easy as that, throw it all in. If you want sticky meringue, the
:22:20. > :22:25.one that you like, add cornflour and or a bit of white wine vinegar.
:22:25. > :22:32.When you bake it it will be sticky in the middle. This one, we're
:22:32. > :22:37.going to take our piping bag, strawberries, just blitzed and we
:22:37. > :22:47.will pass those through a sieve. That's for our sauce. We take our
:22:47. > :22:48.
:22:48. > :22:53.meringue. A bit of history, elnor Fettyplace invented meringue. It
:22:53. > :23:00.was nen as a white biscuit bread. It was invented in Berkshire in
:23:00. > :23:10.1520. Never knew that. You want to stick a nozzle in the bottom of
:23:10. > :23:12.
:23:12. > :23:22.your bag first before you fill it! Oh, dear.
:23:22. > :23:27.
:23:27. > :23:30.So fill this up. There you go out! This is going really well.
:23:30. > :23:38.LAUGHTER Right pass me the tray please. So
:23:38. > :23:43.we end up with this. Like I made choux buns the other day, put your
:23:44. > :23:48.meringue and pot that on there, because if you have a fan oven, it
:23:48. > :23:56.flys around. Pipe this from the inside to the outside like that.
:23:56. > :24:00.It really is going to be huge, isn't it? Huge meringue. Jason
:24:00. > :24:05.can't do this. It's not good for the hips. But like that. You do
:24:05. > :24:11.four of those discs, a low oven, very low, about 100 degrees. Leave
:24:11. > :24:18.it overnight ideally. We end up with these which are cooked. The
:24:18. > :24:22.filling for this, the lemon curd, Jason will keep whisking. For about
:24:22. > :24:32.six hours. This is the lemon curd. This is the home made curd. You can
:24:32. > :24:35.
:24:35. > :24:42.fold in into a bit of little bit of Why break the habit of a life time.
:24:42. > :24:47.If you could fill a piping bag with this. Gorgeous. Can I pass that to
:24:47. > :24:53.you over there. Shall I carry on with this? You're going to eat this
:24:53. > :24:58.in a minute. Good. We have our discs. Has that been left overnight.
:24:58. > :25:05.It will be soft in the middle, there you go. Lift this off. Ready
:25:05. > :25:15.when you are. There's another bag there if you want to... Do you want
:25:15. > :25:20.
:25:20. > :25:29.a nozzle in it or not? We're all right for that one. Now we just
:25:29. > :25:37.pipe this up. That's one. Take another disc. It's a meringue
:25:37. > :25:47.sandwich. This recipe obviously, feeds one, you can double it if you
:25:47. > :25:48.
:25:48. > :25:52.wish... This is just for me? Yeah. This is a petty four where I --
:25:52. > :25:57.petit four where I was brought up in Yorkshire. It is actually simple
:25:57. > :26:01.to make your own lemon curd. That's the whipped cream. No need to
:26:01. > :26:11.sweeten this up because you have sugar in the curd also. Look at
:26:11. > :26:11.
:26:11. > :26:21.that bad boy. You're just glad it's not Battenburg. I am too. Oh, God
:26:21. > :26:22.
:26:22. > :26:28.this is the caramel as well. Jee whiz. Oh, my Lord. Remember, fruit
:26:28. > :26:35.a part of your five a day, there's the good for you bit. That's all
:26:35. > :26:45.right then. Then we've got the liquid caramel. Look at that! Sweet
:26:45. > :26:48.
:26:48. > :26:52.baby James. Did you just make that up? Did you just make it up or had
:26:52. > :27:00.you made that before? I make it up as I go along. That's heaven, it
:27:00. > :27:08.really is. I love it all dripping down the side as well. Then you can
:27:08. > :27:14.get... Make a wish. Look at this! wish never to make Battenburg cake
:27:14. > :27:23.again. Is that heaven? It really is. Let's get some spoons.
:27:23. > :27:29.Oh, my God. I often get told off on this show for licking my fingers
:27:29. > :27:34.but... I would! I don't care. going to lift it up without a spoon.
:27:34. > :27:39.I'm going to have the whole thing, yes. Can I now? Girls, bring your
:27:39. > :27:46.glasses over. I think I should eat it... To go with this is orange
:27:46. > :27:55.Muscat Flora 2009wiedsly available priced at �6.89. Look at this!
:27:55. > :28:02.APPLAUSE Brilliant.
:28:02. > :28:08.I was hoping to dive in. I'm in heaven. We don't get eating of
:28:08. > :28:18.heaven like that. I'm sorry, but why not. Thank sow much! Bad luck,
:28:18. > :28:18.
:28:18. > :28:26.I'm having the whole thingummy self-. Dfrpblgts thingummyself.
:28:26. > :28:29.-- Thing myself. People are waking up with hangovers,-a doner kebab
:28:30. > :28:33.stuck to their face and we're making this. What better way to
:28:33. > :28:40.start the weekend than that? And a start the weekend than that? And a
:28:40. > :28:44.glass of wine. Lovely. Celia Imri with the perfect end to
:28:44. > :28:50.the perfect dessert. I hope you've enjoyed looking back at some of my
:28:50. > :28:59.favourite moments from the show. More Best Bites same time next week.
:28:59. > :29:02.I'm back live Saturday for more. All the studio recipes are on the