:00:09. > :00:19.Take a seat and enjoy our perfect selection of great chefs and
:00:19. > :00:20.
:00:20. > :00:24.recipes for you on today's Best Coming up: with the cost of raising
:00:24. > :00:32.a Charles standing at more than �200,000, we will be finding out
:00:32. > :00:42.how parents can ease the financial pressure.
:00:42. > :00:42.
:00:42. > :00:46.The BBC has apologise for a report in which Lord McAlpine was wrongly
:00:46. > :00:54.implicated in cause of abuse. A former resident of the home told
:00:54. > :01:00.Newsnight that he was abused in the 1970s by an unnamed Tory peer. It
:01:01. > :01:05.was a case of mistaken identity. Earlier on Breakfast, the BBC's
:01:05. > :01:10.director general told us the report should not have been broadcast.
:01:10. > :01:16.The report was largely reliant on a witness who went on camera and who
:01:16. > :01:19.now admits went on television yesterday that he made an
:01:19. > :01:24.inaccurate identification. That means that what happened on
:01:24. > :01:27.Newsnight was wrong. That is absolutely straight forward. We it
:01:27. > :01:32.is absolutely clear that is not good enough. It is not acceptable
:01:32. > :01:38.to me and we need to look into it as a matter of urgency and discover
:01:38. > :01:42.how such a serious mistake was made. Babies in the UK are to be
:01:42. > :01:47.vaccinated against a bug which cause us around 14,000 young
:01:47. > :01:50.children to be hospitalised every year. From next September, infants
:01:50. > :01:54.between two and four months will be immunised against the rotavirus
:01:54. > :01:58.infection. It is hoped the programme will lead to a 70% drop
:01:58. > :02:02.in hospital admissions. Talks to agree the European Union's
:02:02. > :02:06.budget for 2013 have collapsed after EU representatives and member
:02:06. > :02:10.states failed to agree on extra funding for this year. The European
:02:10. > :02:15.Parliament and the commission had wanted an extra �7 billion to pay
:02:15. > :02:19.for education, infrastructure and research projects. Some governments
:02:19. > :02:26.question the funding of the schemes. The head of the CAA has resigned
:02:27. > :02:33.after admitting he had an affair. - - the CIA. President Obama accepted
:02:33. > :02:35.his resignation but praised the general for decades of service.
:02:35. > :02:39.Prince Charles and the Duchess of Cornwall have ended their tour of
:02:39. > :02:44.Australia with a visit to the capital. The couple remained a
:02:44. > :02:47.section of the road close to Parliament House as Queen Elizabeth
:02:47. > :02:50.Terrace. The Prime Minister said the Diamond Jubilee tour had gone
:02:50. > :02:53.delightfully well. There is no doubting who is the
:02:54. > :03:03.heroine of this basketball tone. Riverland Community College had
:03:04. > :03:12.
:03:12. > :03:15.seconds left to go when this First of all we are going to put
:03:15. > :03:22.the fennel seeds in, a bit of garlic.
:03:22. > :03:28.And some chilli. You are celebrating your rest restaurant
:03:28. > :03:32.being one year open. Yes, it's pretty exciting. A really
:03:32. > :03:37.successful really. It's flown by. It feels like five minutes ago we
:03:37. > :03:44.opened the restaurant. You have cooked for many people, one in
:03:44. > :03:49.particular, Rod Stewart. We did Rod Stewart's, his London wedding. Some
:03:49. > :03:53.people have two weddings. That was with Penny. They had a good time.
:03:53. > :04:03.They were dancing around the restaurant until 3 or 4 in the
:04:03. > :04:05.
:04:05. > :04:12.You want to get the sweetness out of the onion and carrot. In the UK
:04:12. > :04:22.we don't eat as much fennel as in Europe. Very under-used. The French
:04:22. > :04:33.
:04:33. > :04:43.We are going to add the tomato to this. That should reduce down to
:04:43. > :04:46.
:04:46. > :04:52.get nice, thick reduction. And then some fish stock. Look how thick
:04:52. > :04:58.that fish stock it. That's come from the bones like it would do on
:04:58. > :05:01.meat stock. I hate fish stock, when everyone says you should only cook
:05:01. > :05:06.it for half an hour. You should cook it for longer because you get
:05:06. > :05:16.all the flavour out of the fish. Different fish can go bitter, you
:05:16. > :05:18.
:05:18. > :05:22.have to get the right fish. Yes. That should cook now. Porcini.
:05:22. > :05:27.These are dried ones. Try and use the new season. Now you will get
:05:27. > :05:30.the new season's ones. These are the fresh ones. These ones are a
:05:30. > :05:40.bit dark, which means they are older. The lighter they are, the
:05:40. > :05:50.better they are. Cook that off for 45 minutes. This one has been
:05:50. > :05:56.
:05:56. > :06:06.With a really hot pan, put oil in the base and we are going to season
:06:06. > :06:10.
:06:10. > :06:15.our fish. You got the mullet there and I have got monkfish. These
:06:15. > :06:20.clams are still moving, still alive and this lobster. Monkfish is
:06:20. > :06:27.interesting. There is a lot of waste on monkfish, 60%, but I think
:06:27. > :06:31.the look of it puts people off. It used to be utioned in -- used in
:06:31. > :06:35.scampi. When I first started cooking, monkfish was one of the
:06:35. > :06:42.cheapest fish you could buy. Now in France, it is incredibly expensive.
:06:42. > :06:46.It never used to be popular. People are afraid about the head, so they
:06:46. > :06:56.cut the head and change the name of the fish and serve only the flesh
:06:56. > :06:56.
:06:56. > :07:03.and it becomes very expensive. clams are in. And the monkfish. I
:07:03. > :07:09.am going to close the lid so it stems together. While I am doing
:07:09. > :07:14.that, I am going to get this lobster cut up. The great thing
:07:14. > :07:18.about the sauce, you could keep this, pop it in the freezer.
:07:18. > :07:22.could even freeze it. You can buy the fish, have the fish stock made
:07:22. > :07:30.and buy the faish on the day you want it and cook the fish off and
:07:30. > :07:35.add the base. You can make a stock with the lobster head. I make an
:07:35. > :07:40.oil. You need a lot more shells than that. If you take the crab
:07:40. > :07:50.shells and lobster shells and roast them off with tomato puree and veg,
:07:50. > :07:51.
:07:51. > :08:01.it makes the most amazing flavoured oil. This smells unbelievable.
:08:01. > :08:04.
:08:04. > :08:09.You could use other fish. Skate is good with this. Monkfish has a
:08:09. > :08:15.sinew around it, if you are unsure about it get your fish monker to
:08:15. > :08:22.take it off. I am going to split the lobster
:08:22. > :08:27.into two. The fish is cooked, almost cooked and I am going to to
:08:27. > :08:37.add the fish base which you have pureed up. If it is thick, you can
:08:37. > :08:47.
:08:47. > :08:55.My granny used to have one of those things to put it through, a press.
:08:55. > :09:05.You want garlic in here as well. Yes. This is like a garnish with
:09:05. > :09:09.
:09:09. > :09:19.You probably only want a little bit of it. How do I learn to chop like
:09:19. > :09:37.
:09:37. > :09:44.that. Five years in the kitchen The lobster flavour is going into
:09:44. > :09:50.the stock and the fish is just nicely soft, not too over-cooked.
:09:50. > :09:55.Looks cooked to me. How do we serve this up then? A few saffron
:09:55. > :10:02.potatoes. The saffron gives a nice flavour without overpowering with
:10:02. > :10:07.loads of saffron and it looks like as well. I love these type of
:10:07. > :10:13.dishes. The French are classical with this, dumped in the middle of
:10:13. > :10:19.the table, help yourself. You could This is The type of dish you have
:10:19. > :10:29.in your restaurant at the moment. It is on the menu tonight. �25,
:10:29. > :10:31.
:10:31. > :10:35.with half a lobster. That's pretty Looks good to me.
:10:35. > :10:45.Fish stew with lobster, monkfish, red mullet, saffron potatoes and
:10:45. > :10:49.
:10:49. > :10:59.What does it taste like? It smells unbelievable. Ben, you get to dive
:10:59. > :11:11.
:11:11. > :11:18.in first. All right then. It is a As always a great recipe from Theo
:11:18. > :11:21.there. Coming up I cook rib eye stake with deep fried onion rings
:11:21. > :11:28.for Elaine Paige, but now Rick Stein visits another food heroes.
:11:29. > :11:34.He is in Ireland and makes smoked eel with new potato salad.
:11:34. > :11:44.It is raining, but that's no surprise. A 40 shades of green. It
:11:44. > :11:46.
:11:46. > :11:50.is what makes Ireland what it is Now I am going to see a man called
:11:50. > :11:54.Ken Buggy. He is a living legend. People's eyes light up at the
:11:54. > :12:01.mention of his name. He runs an eccentric bed and breakfast. It is
:12:02. > :12:10.a delight. But I wish I hadn't forgotten his name. Hello. Are you
:12:10. > :12:16.Frank? No, are you Ted. The reason I have come to see Ken is for his
:12:16. > :12:20.famous soda bread but more so for the idiosyncratic way he makes it.
:12:20. > :12:30.It's such fun. Quick and doesn't require a lot of time or precise
:12:30. > :12:32.
:12:32. > :12:42.measurements. We pick up the strainer our teaspoon and put into
:12:42. > :12:43.
:12:43. > :12:52.it some bicarb of soda. This tends to have little lumps in it, so put
:12:52. > :12:55.You will notice there are lumps here, these are the lumpy bits, and
:12:55. > :13:01.I am going to leave those assize there, because I will tell you why
:13:01. > :13:06.in a minute. We give this a little stir.
:13:06. > :13:14.Suddenly the phone rings. I go and answer the telephone and come back
:13:14. > :13:20.and the first thing I think of is did I put the buy card -- bicarb of
:13:20. > :13:28.soda in and I look and think yes, I must have. This is a recipe for me.
:13:28. > :13:32.That is why I leave that there. get the butter milk. We get that
:13:32. > :13:39.from the maidens at the crossroads. Nowadays you don't have any of
:13:39. > :13:46.those in England. You have no crossroads, it is all motorways now.
:13:46. > :13:55.Mix it up. What is with the cross there? This is to ensure even
:13:55. > :14:02.baking. If you left it out, it would even bake itself. No! It's to
:14:02. > :14:12.ensure that each little bit cooks the same amount evenly. It looks
:14:12. > :14:14.
:14:14. > :14:20.nice too. Into the oven we put T We all go and have a pint of Guinness.
:14:20. > :14:24.He was like a one-off, one of those people you meet rarely in your life,
:14:25. > :14:30.such a nice man with such a playful sense of humour and actually, at
:14:30. > :14:40.the end of all this fun, he produced a lovely soda bread.
:14:40. > :14:40.
:14:40. > :14:47.looks very nice. Yummy, he says. You don't believe I like it? It is
:14:47. > :14:57.yummy. It's lovely and crunchy. is good flour. Must have done
:14:57. > :15:01.
:15:01. > :15:06.I have been to this farmer's market quite a few times before and it
:15:06. > :15:10.seems to me to be a model farmers market. It is small but perfectly
:15:10. > :15:15.formed, and such a high proportion of the stuff being sold here is
:15:15. > :15:19.local. What I have notice over the last few years, you have three
:15:19. > :15:22.types of markets. You have browsing markets, you have shopping markets
:15:22. > :15:27.and you have lifestyle markets. Middleton works because it is a
:15:27. > :15:32.mixture of lifestyle and shopping and because Middleton is such a
:15:32. > :15:36.smashing town, the people are terribly loyal. Frank's stall is a
:15:36. > :15:40.jewel with every smoked fish you could think of. The secret with
:15:40. > :15:44.eel... When I visited him a couple of years ago he showed me how to
:15:44. > :15:48.deal with a whole smoked silver eel, which was utterly delicious. Slice
:15:49. > :15:53.is very thinly across the surface of the fish. He peeled it like a
:15:53. > :16:00.banana and took the thinnest of slices off the fillet and it makes
:16:00. > :16:05.a brilliant first course. Look at that smoked eel. Lovely and moist
:16:05. > :16:10.with fat, which all good smoked eel should have. Bought it from Frank
:16:10. > :16:15.in Middleton market. And Frank is born to smoke things, but nothing
:16:15. > :16:19.more so than eel. I think talking to Frank, if you can't talk eel,
:16:19. > :16:24.you can't talk about anything else with him, because after you start
:16:24. > :16:28.getting into the eel, you can talk about love and life and philosophy
:16:28. > :16:38.and the universe and everything. But if you can't talk eel, don't
:16:38. > :16:40.
:16:40. > :16:45.Filleting things on camera is very scary, because if anything can go
:16:45. > :16:49.wrong, it certainly will but I think Frank will be proud of me
:16:49. > :16:53.this time, because it is coming off very cleanly and this is for a
:16:53. > :17:03.really good recipe, seriously, I like eel either just with horse
:17:03. > :17:07.
:17:07. > :17:12.radish or in this salad with potato This is Ramsay's bacon from
:17:12. > :17:20.Ayrshire, and you can see very easily there's no moisture coming
:17:20. > :17:24.out of the bacon at all. The potatoes are new. Best to use a
:17:24. > :17:29.waxy variety so they hold their shape when you cut them up. Now for
:17:29. > :17:35.the dressing, first of all a handful of flat leaf parsley which
:17:35. > :17:42.I reckon should end up as about a tablespoon of parsley.
:17:42. > :17:49.Horse radish really does go well with smoked fish. Some vinegar,
:17:49. > :17:55.about a teaspoon. Some cream, about a tablespoon or maybe more. Caster
:17:55. > :17:59.sugar, a good big pinch and salt, similar good big pinch. Whisk it up
:17:59. > :18:03.and that's it. Put the potatoes into a bowl and
:18:03. > :18:08.turn them over with the dressing. This is the sort of fancy food I do
:18:08. > :18:15.like to find in Ireland, very Irish, too, with the eel and potatoes. I
:18:15. > :18:21.spoon that on to the salad leaves, lambs let us watercress and rocket.
:18:21. > :18:26.Four or five fillets of eel and then the crispy bacon which gives a
:18:26. > :18:32.great finish to the dish, a sprinkle of chives and of course a
:18:32. > :18:36.glass of stout. That eel looked delicious. Until he
:18:36. > :18:41.put the horse radish with it and I am a big fan of eel, it is not
:18:41. > :18:46.everybody's cup of tea, eel, do you like it? Are you kidding me, I went
:18:46. > :18:52.to China once and I can remember being offered dancing eel or
:18:52. > :19:02.drunken eel. Drunken eel. It was disgusting, all moving around in
:19:02. > :19:12.the dish. It was like alive. have steak and onion rings here.
:19:12. > :19:14.
:19:14. > :19:19.That's better. I like it medium to I am going to pan fry this one for
:19:19. > :19:23.the boys and girl there. Is that olive oil? Yes. Beef goes in. I am
:19:23. > :19:29.going to colour that nicely and do these onion rings to go with this
:19:29. > :19:35.with onion butter. I go on my travels, not as glamorous as you,
:19:35. > :19:40.New Zealand, I go to Glasgow. Fantastic Glasgow and met this guy
:19:40. > :19:45.here, he brought me something last year, this is jack trotter, age 11
:19:45. > :19:54.from Cumbria. This is your onion, jack trotter, who is a big
:19:54. > :19:59.gardening fanatic and I am going to use your onion, mate. We will do
:19:59. > :20:09.deep fried onion rings with this one, with onion and red wine butter
:20:09. > :20:12.
:20:12. > :20:19.to go with it. 12-years-old and he grew that onion. Medium to well.
:20:19. > :20:27.Yes please. 1964 was the first time you started on the theatre. That is
:20:27. > :20:32.mean of you. I was just a child. Unbelievable career, from 1964,
:20:32. > :20:35.your first was when you were 16. Yes. Can you remember it was like
:20:35. > :20:42.for the first time It was so magical, I remember walking into
:20:42. > :20:48.the theatre, we used to rehearse in the theatre in this show called
:20:48. > :20:52.Roar of the Grease Paint Spent of the Crowd. There was nothing in the
:20:52. > :20:55.theatre, and it was quiet and no audience and rehearsing, it was
:20:55. > :21:01.magical and when the audience come in, you can't believe it, because
:21:01. > :21:07.the whole place changes completely, and turns... Do you still get that
:21:07. > :21:14.buzz? Yes, I think so, absolutely. If you are in this crazy business,
:21:14. > :21:20.I think gets into your bones. It is a bit like a drug, you can't live
:21:20. > :21:26.without it. I can't imagine not doing it. The West End, you did
:21:26. > :21:30.Hair, Jesus Christ Stup star, would you say Evita was the one. That was
:21:30. > :21:35.the one that changed everything for me, it turned my life upside down
:21:35. > :21:43.and gave me a career in musical theatre. Did you know it was going
:21:43. > :21:47.to be such a magical thing? I can remember when I first heart the
:21:47. > :21:51.album and I remember then thinking this is something very special and
:21:51. > :21:55.very different. Because we hadn't had musical theatre in that way
:21:55. > :22:01.before, which was more than opera, it was all sung through, there were
:22:01. > :22:08.no dialogue scenes, and I can remember thinking that was
:22:08. > :22:12.beautifully written and went derful lyrics and thinking it was special,
:22:12. > :22:17.and then amazing I won that part, and I can remember the first day of
:22:17. > :22:24.rehearsal and how Prince directing the very first scene when we were
:22:24. > :22:29.all meant to be in the cinema and it turned, into the funeral cortege
:22:29. > :22:35.of Ava and I can remember then when we were rehearsing this is
:22:35. > :22:41.different. You were one of the first people to do a lot of the hit
:22:41. > :22:45.musicals, which then you made musicals known to the masses. Since
:22:45. > :22:49.then people knew the musical and you took songs from that and really,
:22:49. > :22:54.it was the songs that became as big as the musical, if not bigger.
:22:54. > :22:59.Actually what happened for me was I think I was one of the first people
:22:59. > :23:09.to be able to come out of musical theatre and have a record career.
:23:09. > :23:10.
:23:10. > :23:15.Of Memories from Cats. Yes, I did my first album when I was in Evita.
:23:15. > :23:18.That was an unusual situation, because up until then we didn't
:23:18. > :23:25.really have hits coming out of musical theatre, pop hits. Getting
:23:25. > :23:31.into the top ten. But don't cry for me Argentina was a big hit and
:23:31. > :23:36.Memory was a big hit and hits were happening, they were coming out of
:23:36. > :23:40.musical theatre and having chart success, which was unheard of prior.
:23:40. > :23:44.Great timing for you. Yes, I was in the right place at the right time.
:23:44. > :23:48.Do you think we will see that again? The music industry has
:23:48. > :23:52.changed so much? It is not looking that way at the moment. It is not
:23:52. > :24:00.looking good. Not in that way. Now what is happening, it is all
:24:00. > :24:07.retrospective. It's bands like Queen, using their music and making
:24:07. > :24:16.musicals of them. It's turned the the tables. It's been great for you
:24:16. > :24:20.because your new album is out now. It's called Elaine Paige and
:24:20. > :24:25.Friends because a lot are my real friends and it is an album of due
:24:25. > :24:30.etc and I wanted to choose music that was poles apart from musical
:24:30. > :24:36.theatre. I have looked at songs from the '70s pretty much. Those
:24:36. > :24:42.were songs that I was interested in when I was a young girl growing up
:24:42. > :24:48.and listening to. So I rang up Billy Ocean. He is a friend, I
:24:48. > :24:52.worked with him years ago, we were kids together and doing do ups on
:24:52. > :24:56.other people's albums and so on. Our voices kind of blended well
:24:56. > :25:01.together, I thought then. I wonder if it would still be the same now.
:25:01. > :25:11.I rang him up and told him what I was doing, he said yes. Barry
:25:11. > :25:11.
:25:11. > :25:21.Manilow said yes, John Barrowman said said yes. I was on a role.
:25:21. > :25:22.
:25:22. > :25:30.Paul Anchor is on it. Johnny math is. I remember "Flickers in the sky
:25:30. > :25:34.". When a child is born, we used to listen to that all over Christmas.
:25:34. > :25:39.You could have been on it. Possibly not, Elaine.
:25:39. > :25:43.As well as that you have your concert, you are appearing in
:25:43. > :25:49.concert. I am going on tour after Christmas in February. If you want
:25:49. > :25:53.all the details, go to my website, check where I am on what day.
:25:53. > :25:56.February through March next year. It is all looking good. It was much
:25:56. > :26:06.fun to make, because I was in New York for three months doing the
:26:06. > :26:06.
:26:06. > :26:10.album and then I flew to LA to work with Lee an rhymes, I thought I
:26:10. > :26:16.ought to have the young country voices on there. This is looking
:26:16. > :26:21.good, too. As well you have your radio show. Yes. Six years in I am
:26:21. > :26:26.doing the radio show, which I love, because it means I am connected to
:26:26. > :26:32.the public, as it were. I will recap what we have done, because I
:26:32. > :26:36.have done it all. I don't know how you can cook and talk at the same
:26:36. > :26:46.time. Or was it me doing all the talking! The steak is still alive,
:26:46. > :26:47.
:26:47. > :26:53.so it's not for you. We have the onion butter. The guys could dive
:26:53. > :27:03.into that one. What I am going to do is slice our
:27:03. > :27:08.
:27:08. > :27:13.This is the onion reduced down with red wine, vinegar and parsley and
:27:13. > :27:21.you allow that to sit on it and hopefully that does justice to
:27:21. > :27:25.little Mr Trotter's onions. Best of luck with the new album.
:27:25. > :27:33.Thank you very much. This is the kind of food I would need before I
:27:33. > :27:40.go on stage. Thumbs up over here, James. It's
:27:40. > :27:50.delicious. That was one massive onion there.
:27:50. > :27:54.
:27:54. > :27:59.You can find that recipe along with Here is another perfect autumn
:28:00. > :28:02.recipe for a spicy chicken stew from the bill the brilliant Indian
:28:02. > :28:07.chef Atul Kochhar. What are we cooking, because I love your type
:28:07. > :28:12.of food, very simple, very precise, great food. A very simple recipe
:28:12. > :28:16.today, chicken stew, which is really aromatic and flavourful, and
:28:16. > :28:26.it is really great for autumn and cress mass time. The spices I am
:28:26. > :28:28.
:28:28. > :28:35.going to use in there are cinnamon, mace, clove, star aniece and I want
:28:35. > :28:42.to flavour it with ginger and chilli. I am using coriander powder
:28:42. > :28:48.and turmeric powder. Up want simple flavours here. Some black pepper
:28:48. > :28:58.and cinnamon powder. We have toe mat others. What is first? Slice
:28:58. > :28:58.
:28:58. > :29:08.the onion and make some chilli for me. First some vegetable oil, don't
:29:08. > :29:09.
:29:09. > :29:18.use olive oil, you want to keep it simple. In India they don't really
:29:18. > :29:28.use olive oil do they? It is sold in chemist shops, for massage for
:29:28. > :29:30.
:29:30. > :29:40.babies. It Spices in first. I will need my onions fairly quickly,
:29:40. > :30:01.
:30:01. > :30:06.Onions are an important part of the Indian cooking, it is how far you
:30:06. > :30:12.cook them, sometimes you want them golden brown. Onions decide the
:30:12. > :30:17.colour of the curry, the spices do, too, but if you want a dark curry,
:30:17. > :30:25.the onions have to be really Carmelised. That is the whole idea.
:30:25. > :30:30.Onions dictate the flavour of the whole dish as well. Cut the chicken
:30:30. > :30:36.breast into four pieces or six or eight, depending what you want.
:30:36. > :30:39.could use thighs are nice. I would prefer thigh, but I was going with
:30:39. > :30:49.the audience in the studio today, I thought they were going to be a
:30:49. > :30:51.
:30:51. > :31:01.boring lot. Cinnamon powder and flour on there to season it lightly,
:31:01. > :31:09.
:31:09. > :31:14.I have eaten in your restaurant many times, when you can get a
:31:14. > :31:20.table. But But where do you get your influences from? It seems to
:31:20. > :31:24.me you pollinate it across not just great Indian food but you use a lot
:31:24. > :31:28.of local ingredients. I learnt a lot of cooking from my father. My
:31:28. > :31:32.dad is all about local food, helping local farmers, and when I
:31:32. > :31:37.moved over here, I just carried the same philosophy. I didn't want to
:31:37. > :31:47.fly things from India, and I didn't want to have things flown over, I
:31:47. > :31:54.
:31:54. > :31:59.Ginger going in. Lots of ginger in this one because you need real
:31:59. > :32:04.warmth. Also I get inspired from chefs like you. I don't make curry
:32:04. > :32:08.as good as you, but the spices in there, you go round people's houses,
:32:08. > :32:15.it amazes me, they have these spices in containers, they have had
:32:15. > :32:20.since they got married in 1964. They got a gift pack of 12 of them.
:32:20. > :32:24.When you open the spices, about three months, and that's it. People
:32:24. > :32:34.should try to buy smaller quantity of whole spices. That is what I do
:32:34. > :32:42.at home and keep a small grinder at home. Coconut milk is going in now.
:32:42. > :32:47.Chicken has been sealed now. I want to seal it first because I want to
:32:47. > :32:57.keep the juiciness of chicken inside. You have been busy recently.
:32:57. > :32:58.
:32:58. > :33:03.You have a restaurant opening in Dublin, in January? Yes. The one is
:33:03. > :33:11.Dublin is ready and we are waiting for fire officer to approve it.
:33:11. > :33:17.They are quite stiff out there so we have to wait wait for that. The
:33:17. > :33:24.one is Mauritius is ready, it is doing really well. Then a book as
:33:24. > :33:33.well on fish. I am writing a book on British fish. It is called
:33:33. > :33:42.British Fish Indian Style. Great stuff. I love mackerel, I love coli
:33:42. > :33:50.and Pollock as well. You can serve this with boiled rice, steamed rice
:33:50. > :33:59.or my favourite bread. White White sliced bread. Nothing wrong with
:33:59. > :34:07.that. You are not keen on rice? It's fiddly, it is too fiddly. It
:34:07. > :34:12.gets stuck everywhere and it goes all over the floor. People throw it
:34:12. > :34:22.at weddings, I can't bear happiness, I don't like all that. I agree with
:34:22. > :34:28.
:34:28. > :34:38.Spicy aromatic chicken stew with boiled rice or sliced bread.
:34:38. > :34:54.
:34:54. > :35:04.Get one mouthful because it never comes back by the time it gets to
:35:04. > :35:06.
:35:06. > :35:16.the end. It just doesn't come back. Is there a Kray fish in here?
:35:16. > :35:18.
:35:18. > :35:28.eggs of Kray fish. That's fantastic, it really is. You could use salmon.
:35:28. > :35:36.Yes, you can fish, prawn, crayfish, venison, it would have to be with
:35:37. > :35:40.smaller pieces. We all loved the brilliant chef
:35:40. > :35:44.Keith Floyd so what better treat than the man himself in Spain
:35:44. > :35:49.making the best of the local produce and as always, not without
:35:49. > :35:57.a tipple. Many people mistakenly think
:35:57. > :36:02.flamenco is a signature dance for the whole of Spain but it is from
:36:03. > :36:09.Andalucia. My musical knowledge is nil so I invited a new chum to
:36:09. > :36:13.educate me. As a cook you can tell the difference between a north
:36:13. > :36:18.Mediterranean country and south. Is there a musical comparison?
:36:18. > :36:22.Certainly, in Spain I think flamenco whether it is good or bad
:36:22. > :36:26.or what you expect to find as a tourist is identified with
:36:26. > :36:32.Andalucia, southern Spain, but if you go to other parts of Spain,
:36:32. > :36:37.north-west, you hear the bagpipes, pipes and drums and things in the
:36:37. > :36:44.Basque country and every region has its identifiable music. One of the
:36:44. > :36:48.pities about these Spanish myths of music is that it is only flamenco
:36:48. > :36:52.music and it's not. It is a very traditional deep music of the deep
:36:52. > :36:55.south, the gypsies, but it is not the music of the whole of Spain.
:36:55. > :37:01.There are many regions with beautiful folk songs and dances and
:37:01. > :37:10.everything else. Malaga, apart from fine food has other wonderous
:37:10. > :37:18.things to offer and one is an ar per tiff called mag ga, a fruity
:37:18. > :37:23.red wine. It is a very simple dish. Well-known in this region, using
:37:23. > :37:28.sherry and prawns and ham, all things that are very, very Spanish.
:37:28. > :37:33.Here are the ingredients. Sherry and parsley, wonderful fresh prawns,
:37:33. > :37:40.mountain ham, finely diesed. Finely chopped parsley, mustard, some
:37:40. > :37:44.butter and finally, the the peeled prawns ready to cook. While you
:37:44. > :37:49.weren't here I made a very simple white sauce, melted some butter in
:37:49. > :37:54.a pan, added flour, and milk, made a smooth white sauce like this and
:37:54. > :38:00.then I added some fish stock to give it a lovely creamy fishy
:38:00. > :38:06.flavour. To make it even more delicious, I am going to add some
:38:06. > :38:16.of mustard into that as well. Stir that in. OK, over here I have the
:38:16. > :38:18.
:38:18. > :38:22.pan, so up on the pan, some butter, It hasn't rained here for five
:38:22. > :38:27.months and this is our first outdoor cooking stech and it is
:38:27. > :38:32.tipping down. Prawns go straight into there, sizzle sizzle, lovely
:38:32. > :38:39.fresh prawns. We chuck in the ham straightaway.
:38:39. > :38:46.The parsley goes in. Seer them under this fierce heat. And then
:38:46. > :38:56.whack a bit of sherry in. And let them bubble for a couple of moments.
:38:56. > :39:16.
:39:16. > :39:26.Now there will be a small musical Go easy on the sherry Floyd, I had
:39:26. > :39:38.
:39:38. > :39:44.a glasses of local red. You play it, Pom granates, and figs planted by
:39:44. > :39:54.the Arabs, Quinss make a wonderful aromatic jelly. Of course, olives
:39:54. > :40:10.
:40:10. > :40:14.He's brilliant and I didn't say if music be the food and all that
:40:14. > :40:21.nonsense but he is first-class. The sauce sauce now goes into the
:40:21. > :40:25.prawns. I fried the prawns in butter with ham and parsley and the
:40:25. > :40:30.mustard sauce with the fish stock goes on top of it like that. That
:40:30. > :40:34.was John's brilliant tribute to Malaga, this is my tribute to him.
:40:34. > :40:37.It is a Malaga dish of prawns and parsley and ham and sherry, and
:40:38. > :40:47.milk and butter, and I hope he likes it as much as I like his
:40:47. > :40:50.We are not cooking live today, instead we are showing you some of
:40:50. > :40:55.the finest recipes from the Saturday Kitchen archives. Still to
:40:55. > :41:01.come on today's Best Bites: Jason Atherton and Bryn Williams go head
:41:02. > :41:04.to head in the omelette challenge. It is always a pleasure to have the
:41:05. > :41:10.legendry Ken Hom in the studio. He made a delicious and healthy
:41:10. > :41:15.version of beef in oyster sauce with warm vegetable salad for
:41:15. > :41:20.Freddie Flintoff and Mel C faced her food heaven or hell. Would she
:41:20. > :41:25.get the pan fried scallops, or would it be duck with roast figs
:41:25. > :41:28.and apple and potato rosti for food hell. Find out at the end of the
:41:28. > :41:33.show. Time to see the man who changed it all for Chinese food in
:41:33. > :41:37.the UK. It is always a joy to have Ken Hom at the hobs, and his beef
:41:37. > :41:42.with buoyser sauce -- oyster sauce was a true delight. Welcome back,
:41:42. > :41:50.Ken. What are we cooking? We are cooking oyster beef, because I
:41:50. > :41:55.always want to show people how - I know Freddie will love this - and
:41:55. > :42:01.we have to make him eat his veggies, so we are going to do a warm
:42:01. > :42:08.vegetable salad. Cauliflower, done at a very different way. What we
:42:08. > :42:12.are going to do is just take beef fillet. It is tender, it has very
:42:13. > :42:17.little fat in it, and the thing is it is perfect for instant cooking,
:42:18. > :42:22.which is what I love. I think when you are buying meat, sometimes,
:42:22. > :42:29.especially stir fry like this, the better cut, more tender cut is
:42:29. > :42:35.better. It is easy to cook. You use a lot of chicken thighs too. We use
:42:35. > :42:45.lots of things. Do you feather them, what is the one with cornflour?
:42:45. > :42:48.
:42:48. > :42:53.Velveting. You are close. It would still be done in a wok, though, Ken.
:42:53. > :42:59.We are marinading this in rice wine. This is a classic Chinese marinade,
:42:59. > :43:05.which is really important. This is how we also infuse flavour into our
:43:05. > :43:11.meats before we stir fry. Mix the soy sauce with rice wine, which you
:43:11. > :43:21.can use dry sherry, and a little bit of sesame oil. Remember, sesame
:43:21. > :43:29.oil is used for flavouring, not for cooking. Because it is too strong.
:43:29. > :43:34.These young chefs... Don't look at me, Ken! You mustn't make fun of
:43:34. > :43:39.the old guys. Ken is a bit like Shane Warneer, he's getting
:43:39. > :43:46.younger! I reckon there are 14 of them on
:43:46. > :43:54.ice! Throw them in the hot water. All these veggies. You just get a
:43:54. > :43:57.new one every two years! I will let you do those tomatoes. While that
:43:57. > :44:03.is blanching, we just cut some spring onions and we are ready.
:44:03. > :44:09.of all the chefs I meet, dare I say of different ages, none are as busy
:44:09. > :44:17.as you. I try to keep out of trouble. You have the restaurants,
:44:17. > :44:21.you have your food line, you have got your woks. We love the woks.
:44:21. > :44:26.well as doing that, you find time as well to come back to the UK next
:44:26. > :44:30.year and do the marathon. Can you believe that! It's for a good
:44:30. > :44:36.charity and I am really passionate about it. The thing is if I can
:44:36. > :44:43.raise more money by actually sacrificing myself, I will do it.
:44:43. > :44:53.Have you run the marathon? I am cycling next year from Athens to
:44:53. > :44:56.
:44:56. > :45:03.London for my own foundation. I What a lot of people don't realise
:45:03. > :45:09.is how hot you have to get the wok. It should can smoking like this,
:45:09. > :45:15.because this is what gives the breath of the wok, what gives it a
:45:15. > :45:21.fab tastic -- fantastic flavour. The breath of the wok. That means
:45:21. > :45:31.the wok is breathing and it gives flavour to stir fried food. What is
:45:31. > :45:44.
:45:44. > :45:50.You want to brown the meat and you can see how quickly that cooks.
:45:50. > :45:57.This is what is wonderful about an ingredient like soy sauce. Have we
:45:57. > :46:01.got enough tomatoes here. Yes, that's perfect. What we do, look
:46:01. > :46:05.how quick that is Browning. That is what you want. That is where the
:46:05. > :46:13.flavour of the wok comes in. What we want to do is always to drain
:46:13. > :46:18.this. That is what wok cooking is healthy. Do you this with pork and
:46:18. > :46:23.chicken the same. Exactly the same. Don't forget, it continues to cook
:46:23. > :46:29.while it sits here. What we are going to do is add some spring
:46:29. > :46:34.onions to the wok without any oil. And what we are going to do with
:46:34. > :46:39.that lovely shallots, we are going to squeeze it. People ask why do
:46:39. > :46:43.you do that. You know why, right? To take the sharpness out of T
:46:43. > :46:51.Exactly. You are not going to cook these? No, we are not going to cook
:46:51. > :47:01.them. We are putting them raw and we have some soy sauce, lovely
:47:01. > :47:01.
:47:02. > :47:11.dijon mustard and this is a French- type of east meets west dish. We
:47:12. > :47:15.
:47:15. > :47:25.add the beef back in. Add some oyster sauce to that. It doesn't
:47:25. > :47:36.
:47:36. > :47:44.have a fishy taste. It has a very I am adding some Madras curry paste.
:47:44. > :47:48.Curry powder in Chinese food. chestnuts. It is not a nut, I found
:47:48. > :47:52.out. It is an aquatic vegetable. Very good. Did you read that in my
:47:52. > :48:02.book? It is amazing what you can get on Google at 9.00 in the
:48:02. > :48:05.
:48:05. > :48:09.Curry powder in Chinese food? Brought my Chinese immigrants who
:48:09. > :48:19.went to Singapore and Malaysia to work and they came back to China
:48:19. > :48:26.
:48:27. > :48:34.I think Freddie will like that, and the girls, too. Let's mix that
:48:35. > :48:44.altogether. Chives. It's disgustingly healthy, but very
:48:44. > :48:53.tasty. Do you want butter in there, Ken? No, olive oil. I love butter,
:48:53. > :48:57.but not in everything. I know you are a butter man. I have to say
:48:57. > :49:07.that beef looks fantastic. You can smell it, you see the heat coming
:49:07. > :49:12.
:49:12. > :49:17.out of it, it is because of the That is classical oyster beef
:49:17. > :49:22.Chinese style that everybody loves and this is a warm vegetable salad
:49:22. > :49:32.with curry, soy, vinling garret. Best of luck with your running. The
:49:32. > :49:43.
:49:43. > :49:51.He's off. There you go. Go give It's not number 74. It's proper
:49:51. > :49:56.really. That's the first time he went mmmmm. It won't be going any
:49:56. > :50:03.further than this. That beef is so tender, it's beautiful.
:50:03. > :50:13.technique we use, very high heat. Getting rid of the fat and throwing
:50:13. > :50:15.
:50:15. > :50:19.it back in. It is super tender. Great to see Ken and Freddie there.
:50:19. > :50:23.Two stars of the British culinary scene Jason Atherton and Bryn
:50:23. > :50:27.Williams went head to head in the omelette challenge. Would either of
:50:27. > :50:31.them make good enough omlettes to make it on to the board.
:50:31. > :50:36.Down to business. All the chefs that come on to the
:50:36. > :50:43.show battle it out to test how fast they can make a three-egg omelette.
:50:43. > :50:47.Britain, 25 seconds, you do, if you beat tarbgs knock three -- beat 25
:50:47. > :50:56.seconds, knock three people off the board. One of which is a guy you
:50:56. > :50:59.work with Jason. But you have a bit of catching up to do. 45 seconds.
:50:59. > :51:08.This lot could have made an omelette and washed up by the time
:51:08. > :51:18.you finished. It must be an omelette and not scrambled egg.
:51:18. > :51:44.
:51:44. > :51:54.This is just for you at home. It's It's got to be cooked!
:51:54. > :52:00.
:52:00. > :52:08.It's a wonder how I get to work in the afternoon after this.
:52:08. > :52:18.It's definitely cooked. It's not seasoned but it's cooked.
:52:18. > :52:39.
:52:39. > :52:49.I will taste a little bit of this Britain, do you think you beat your
:52:49. > :52:59.time of 25 seconds? No. You didn't, by 0.6 of a second though. You can
:52:59. > :53:00.
:53:00. > :53:08.take that and put it on your fridge. Jason, what did you do it in?
:53:08. > :53:12.were obviously quicker. You did it in 24.08 seconds.
:53:12. > :53:17.But unfortunately that isn't an omelette and you are not going on.
:53:17. > :53:22.That is not an omelette! I don't think either of them could
:53:22. > :53:26.be proud of those two omlettes. When Galton Blackiston comes on it
:53:26. > :53:34.is always good fun and it was business as usual when he cooked a
:53:34. > :53:39.delicious quick roast Gressingham duck with butter snut squash mousse.
:53:39. > :53:45.I am doing a crown of Gressingham duck, I have to colour it and seal
:53:45. > :53:48.it well. Goes into an oven for probably about half an hour. It's
:53:48. > :53:52.quick roasting. What is the name of the dish? Roast Gressingham duck
:53:52. > :54:01.and it is served with a butternut squash mousse which you are going
:54:01. > :54:11.to do. Also wilted watercress and a sauce big raid. -- Bigarade sauce.
:54:11. > :54:13.
:54:13. > :54:16.It is a great sauce, a classical sauce. What does Bigirade mean?
:54:16. > :54:19.Basically it does mean orange, but it is a classic sauce to go with
:54:19. > :54:29.duck and there is a reason why sauces and things are classic
:54:29. > :54:30.
:54:31. > :54:40.because they stand the test of time. I agree. To start off the sauce,
:54:41. > :54:46.
:54:46. > :54:56.you have to put some red wine into a pan with some sugar. Once that
:54:56. > :54:59.
:54:59. > :55:04.caramelises, you add stom to it. I have some which is almost finished.
:55:04. > :55:12.Whilst you are doing that, you need to talk about gelatine leaves.
:55:12. > :55:19.Gelatine. I thought the '70s were disappearing and you brought
:55:19. > :55:22.gelatine back again! You serve the mousse cold with the hot duck. If
:55:22. > :55:31.you were serving it James, you would give them a plateful of it
:55:31. > :55:36.and that is where you would go wrong. You are going to colour this
:55:36. > :55:44.off nicely. I am going to get it into the oven. But if you haven't
:55:44. > :55:48.coloured off well, leave it longer in the oven. Gressingham duck,
:55:48. > :55:57.there is Aylesbury duck as well. like the Gressingham duck because
:55:57. > :56:07.they are from East Anglia. That goes into a hot oven. Are your
:56:07. > :56:13.
:56:13. > :56:18.oranges from Norfolk? No, not yet. Get that into loose tinfoil. The
:56:18. > :56:21.caramel will burn if you leave it. I put duck stock into it and now it
:56:22. > :56:27.is ticking over nicely. Until it gets to this stage, that is almost
:56:27. > :56:32.your finished sauce. Olive oil and salt and pepper on here. Yes. You
:56:33. > :56:41.are doing all right, James. He is well trained by chefs like you and
:56:41. > :56:45.me. Once you get get that into the oven. I can't wait for the prawn
:56:45. > :56:53.cocktail next week. There's nothing wrong with that. Get that in the
:56:53. > :57:00.oven. This is orange for your duck. I know you say this, but it will be
:57:00. > :57:10.on your menu. It is the most popular way of serving duck and why
:57:10. > :57:17.
:57:17. > :57:23.not. Blanch it into boiling water. I haven't done this since I was 16.
:57:23. > :57:31.That was a long, long time ago, James. Butternut squash is a bit
:57:31. > :57:38.like pumpkin. But you will like it. Will I? You don't have an option.
:57:38. > :57:42.But I only have to have a little bit though. That's the beauty of
:57:42. > :57:47.cooking, you only give people a little bit. The difference between
:57:47. > :57:57.me and you on this, would you sieve that or not? No. Us proper chefs
:57:57. > :57:58.
:57:58. > :58:02.would sieve it. And put it in a little neat terrine mouled. I am
:58:02. > :58:07.going to get my own back, I had spare time last night when I
:58:07. > :58:17.finished rehearsals and I have done this. This is for you guys, I have
:58:17. > :58:19.
:58:19. > :58:29.carved a pumpkin. That is you! you put me with hair on. Plenty.
:58:29. > :58:39.
:58:39. > :58:49.That doesn't look too bad. That is a wooden spoon. Linda, it was a
:58:49. > :58:50.
:58:50. > :58:58.work in progress when it got to you, you look a bit like Moira Stewart.
:58:59. > :59:03.Moving swiftly on. That was a little bit of work. That has been
:59:03. > :59:11.blanched and we will take those out. Where is the orange juice?
:59:11. > :59:15.orange juice is this beauty. As I say, you can either make a dish or
:59:15. > :59:19.ruin a dish by your strength or weakness of your sauce, so it is
:59:19. > :59:26.the most important thing you do. Orange juice and lemon. Then you
:59:26. > :59:34.reduce that down until you get something like this. Classical
:59:34. > :59:44.sauce. I am going to fry some watercress because I like it. Don't
:59:44. > :59:45.
:59:45. > :59:55.ruin that now. If Michel Roux was to do Bigarade sauce, you would say
:59:55. > :59:57.
:59:57. > :00:00.that's amazing. Do that French accent again. We are going to have
:00:00. > :00:06.a lot of fun with him in a couple of months' time. Tell us about that,
:00:06. > :00:09.you are building. We are building, doing a bit of building work to put
:00:09. > :00:16.another conservatory on for a private dining room. You are having
:00:16. > :00:22.a load of chefs around. You, Michel Roux, one or two others are coming
:00:22. > :00:30.to Norfolk for a day's shooting. Did you get an invite? No I am not
:00:30. > :00:40.important enough. When I start making duck a la orange maybe I
:00:40. > :00:42.
:00:42. > :00:46.will be invited! Don't give loads please. When I have done is take
:00:46. > :00:51.the wish bone out of the duck breast because it makes it easier
:00:51. > :00:55.to carve, before I roasted it. This duck is pink, which is the way I
:00:55. > :01:03.like T I have gone through years of having blood red duck and now I
:01:03. > :01:10.like it better cooked. That is It is important to rest the duck.
:01:10. > :01:16.Yes, of course it is. How long should you rest it? Leave it out
:01:16. > :01:24.for between 10 and 20 minutes easily. Can I ask a question about
:01:24. > :01:29.this resting business. Then the meal is never hot. I know what you
:01:29. > :01:37.mean. I don't like food which when I put it into my mouth, it's too
:01:37. > :01:42.hot. But sometimes then it's not even hot. It is a fine line. Heston
:01:42. > :01:48.will have a chemical reaction that takes place. Simple rules if I sat
:01:48. > :01:53.you on that gas flame it would glench. If you take it off t
:01:53. > :02:02.relaxes. It relaxes the meat. explained that beautifully, James.
:02:02. > :02:09.Don't try that at home. It is on the medium side but that doesn't
:02:09. > :02:16.bother me. Now for the orange sauce. Linda you taste this tell me few
:02:16. > :02:23.don't like it. I am a fan of orange sauce. I am off to get a basket,
:02:23. > :02:33.chicken in a basket. Looks good to me. Roast breast of Gressingham
:02:33. > :02:41.
:02:42. > :02:50.duck, butternut smaush mousse, The man is a genius, I have to say,
:02:50. > :02:56.pretty good. Have a seat over here. This is the type of thing on your
:02:56. > :03:02.menu. We would do a few potatoes with it and crispy fried potatoes.
:03:02. > :03:06.The secret there, it's served at room room temperature. Don't take
:03:06. > :03:15.it straight from the fridge and put it on the plate. There's nothing
:03:15. > :03:25.wrong with an old dish, I know this myself, if it's classic. Have it
:03:25. > :03:32.
:03:32. > :03:38.with the accompanyments. That sauce That was it, a great spin on a 70s
:03:38. > :03:45.classic. Now Spice Girl Mel C had pan fried scallops with pickled veg
:03:45. > :03:55.lined up for food heaven and duck with roast figs for food hell.
:03:55. > :03:57.
:03:57. > :04:01.Which one would she get. We have live scallops over here. Then the
:04:01. > :04:07.duck there with opple and potato rosti. What do you think these lot
:04:07. > :04:12.have decided. I heard whispers in the room that the scallops were
:04:12. > :04:20.popular. But I think people want to give me hell. Not these lot. You
:04:20. > :04:25.are facing food heaven. Lucky, lucky. What we are going to do is
:04:25. > :04:30.scape the scallops, Britain is going to open them. If you do me
:04:30. > :04:35.the mango. I am going to take these veg, because I am I am going to
:04:35. > :04:40.pickle my own veg and do a quick and simple pickle. We have turnips
:04:40. > :04:48.here which are in season now. Yorkshire, you are from yshing
:04:48. > :04:58.yshing Yorkshire, did you call Swedes turnips. You do carrot and
:04:58. > :05:08.Swede. If you say carrot and turnip, but it is a Swede though. I know
:05:08. > :05:13.what you mean, but you are confusing me. Do you Didn't we do
:05:13. > :05:19.carrot and Swede but call it a turnip. We never had pumpkins at
:05:19. > :05:25.Hallowe'en, we used to have a turnip. Turnip and carve that out.
:05:26. > :05:30.Can you imagine how hard it is to carve out a turnip. Znchts you do
:05:30. > :05:33.that, was that just in my house. Have you been finishing off the
:05:33. > :05:40.wine? I know that everyone in the north-west is agreeing with me. I
:05:40. > :05:49.hope you are. We have a carrots here, baby carrots, and we have
:05:49. > :05:56.turnips. I know what a turnip is now. There are some manky bits in
:05:56. > :06:06.here. Not any more. This is the pickle. We blended up our mango
:06:06. > :06:13.
:06:13. > :06:20.here. I have water, and vinegar. Sugar. And salt. We are We are
:06:20. > :06:27.going to make a pickle with this one. The mango puree makes a mango
:06:27. > :06:37.jelly. When you heat jelly it goes runny, but we are going to set it
:06:37. > :06:37.
:06:37. > :06:47.with this. This is a stabiliser for yoghurt and things. What is it?
:06:47. > :06:50.
:06:50. > :06:58.is like a thickening agent? what is it? Is it vegetable-based?
:06:58. > :07:02.Yes, it is. I have been told it is a bacteria. That is from the fella
:07:02. > :07:09.that tweets a lot. Twitter was going wild today, because I am here
:07:09. > :07:13.this morning and I am extra factor tonight and because all the ladies
:07:13. > :07:17.love James Martin, all the ladies love Gary Barlow and so everyone is
:07:17. > :07:24.jealous with me today. I am with the TV hunks. You are kidding me,
:07:24. > :07:29.aren't you. You know you are popular with the ladies, James.
:07:29. > :07:35.don't tweet and all that. I tweet now and again. How many followers
:07:35. > :07:45.have you got? A couple of thousand. I have only been doing it for a few
:07:45. > :07:45.
:07:45. > :07:51.months. 700. I have checked he's got 17. More than you've got.
:07:51. > :07:56.haven't got any. People have been saying you have to start tweeting.
:07:56. > :08:01.I only found out you tweet on your mobile phone, I thought you had to
:08:01. > :08:06.use your computer. Before I came on the show I was told not to talk
:08:06. > :08:11.about Twitter and we have just mentioned it 50,000 times. This is
:08:11. > :08:21.a butter sauce. You will like this one, because it's butter. Chop me
:08:21. > :08:25.
:08:25. > :08:32.the chives. You can't go wrong with butter. Taking some of the pickle.
:08:32. > :08:37.Take some of the pickle liquor, which is the sugar and rice wine
:08:37. > :08:44.vinegar and salt, and we make a reduction and add the butter to it.
:08:44. > :08:50.It thickens up into a sauce. These are the veg, already cooked. We
:08:50. > :09:00.need a bite to them as well. They go straight into the pickle. This
:09:00. > :09:31.
:09:31. > :09:35.is a Japanese pickle. I do like This is the mango, with the
:09:35. > :09:40.Zanthiam gum This is a jelly but doesn't melt.
:09:40. > :09:45.That's magic. Mangoes, a ripe mango is the most glorious thing in the
:09:45. > :09:51.world, but an over ripe mango is the rankest thing in the world, it
:09:51. > :09:56.can put you off mango for life. bit of mango there. Poach that and
:09:56. > :10:06.it sits in there. I have my sauce done. My veg, we will just tip this
:10:06. > :10:08.
:10:09. > :10:14.out on to a plate. You are a tweet person, we have to mention your new
:10:14. > :10:19.video, we saw that on the net. my new single Weak is out on Monday,
:10:19. > :10:23.but the video premiere is on my website at 11.00 in the morning. I
:10:23. > :10:28.am really excited because I am really pleased with it. I shot it
:10:28. > :10:31.in London at the Soho hotel actually, with a great British
:10:31. > :10:35.director, Mike Baldwin. I am looking forward to hear everybody's
:10:35. > :10:45.reactions when it goes online tomorrow. I am staying off tweet,
:10:45. > :10:51.
:10:51. > :11:00.I hope people will give this a go. It's not that impressive honestly.
:11:00. > :11:10.It looks mushy. I am sure it tastes delightful. It tastes good. You
:11:10. > :11:16.
:11:16. > :11:25.have a jelly which is warm. It is I am spending my time on this now,
:11:25. > :11:29.getting it right. We have the butter sauce with the chives in it.
:11:29. > :11:39.Chives go in last minute, because you have the vinegar in there, they
:11:39. > :11:39.
:11:39. > :11:45.make the chives go brown. We have pickled onion. Instant. All that is
:11:45. > :11:51.is the pickle put on raw shallots. Nice and sweet. We have the veg but
:11:51. > :11:59.the secret is don't overcook the veg. Leave it as it is really.
:11:59. > :12:06.like a mushy sprout, you know at Christmas. You get sproued tops
:12:06. > :12:11.which are really good, they look like a head of cappage which if you
:12:11. > :12:21.thinly slice them and fry them in butter with olive oil. They are
:12:21. > :12:23.
:12:23. > :12:33.really good. This looks pretty good good. Everyone has been very
:12:33. > :12:54.
:12:54. > :13:04.excited about this dish. You need Someone has been cooking with the
:13:04. > :13:09.
:13:09. > :13:14.Fantastic. It's a work of art. I don't really want to mess it up,
:13:14. > :13:24.it's so gorgeous. Very nice. Do you reckon that is your food heaven
:13:24. > :13:25.
:13:25. > :13:29.then? Yes, it's awesome. She really doesn't know her turnips
:13:29. > :13:34.from her Swedes. That is all we have time for today. All the the