:00:07. > :00:17.Good morning. If you like fantastic food then you're in the right place.
:00:17. > :00:33.
:00:33. > :00:36.This is Saturday Kitchen Live! Cooking with me in the studio are
:00:36. > :00:39.two great chefs. First, all the way from the tropical island of Jersey,
:00:39. > :00:44.it's the man behind the Michelin star menu at the award winning
:00:44. > :00:48.Bohemia restaurant. It's Shaun Rankin. And next to him is man who
:00:48. > :00:54.defies the laws of ageing. He looks younger with every passing day and
:00:54. > :01:01.with every wok he sells! It's the brilliant, Ken Hom. Good morning to
:01:01. > :01:06.you both. Thank you. Thank you. On the menu, Shaun, what do you
:01:06. > :01:08.have for us today? We are doing roast rabbit loin in pancetta with
:01:08. > :01:11.Moroccan style couscous and calamari. The rabbit is steamed
:01:11. > :01:17.first. Rab Iain Duncan Smith, you are
:01:17. > :01:24.using the saddle? -- rabbit, you are using the saddle? Yes.
:01:24. > :01:30.You can confit the legs? Yes. You can use the whole lot.
:01:30. > :01:34.And readily available now? Yes. You can see it in the supermarkets. At
:01:35. > :01:42.the butcher. I'm hoping that somebody at home will give it a go.
:01:42. > :01:51.Ken? What is on the menu for you? Oyster beef. Everybody in this
:01:51. > :01:56.country love it is. A warm vegetable salad with a curry
:01:56. > :02:03.vinaigrette. Curry is used a lot in these
:02:04. > :02:08.dishes? Yes, the thing is that lots went over from Singapore and
:02:08. > :02:11.Malaysia, and went over to India. Two terrific dishes to look forward
:02:11. > :02:14.to and, of course, we've got a great line-up of foodie films from
:02:14. > :02:17.the BBC archive too. Today there's Rick Stein, The Great British Menu
:02:17. > :02:19.and Keith Floyd. Now, our special guest today is one of England's
:02:19. > :02:23.greatest ever sportsmen. His incredible performances during the
:02:23. > :02:33.2005 Ashes victory have made him a cricketing legend. Welcome to
:02:33. > :02:38.Saturday Kitchen, Freddie Flintoff. You can sit down, how tall are you
:02:38. > :02:43.any way? 6ft 4. Slightly heavier than I used to be.
:02:43. > :02:52.You need that, though? Yes, I guess so, but now I have to be more
:02:52. > :02:57.careful. You retired in your early 30s?
:02:57. > :03:03.Injuries, I had two surgeries, finally my knee gave up.
:03:03. > :03:10.A good enough reason to retire, but you've been busy? I have done TV
:03:10. > :03:15.stuff, we did discovery stuff in the wild. Getting dropped off in
:03:15. > :03:18.Botswana. Are you much of a cook at home? Now,
:03:18. > :03:21.of course, at the end of today's programme I'll cook either food
:03:21. > :03:23.heaven or food hell for Freddie. It'll either be something based on
:03:23. > :03:32.your favourite ingredient - food heaven, or your nightmare
:03:32. > :03:35.ingredient - food hell. Food heaven? Chips and beans.
:03:35. > :03:44.I don't think I have ever cooked that.
:03:44. > :03:50.Food hell? Chicken. They try to fancy it up, wrapping
:03:50. > :03:57.it in bacon. Put cheese in it. What about the rabbit? I have never
:03:57. > :04:04.eaten it before. There you go, so, food heaven, it
:04:04. > :04:10.is fish fingers chips and beans. I am going to roll the strips of
:04:10. > :04:20.fresh fish and deep fry them and serve with a file of thickly cut
:04:20. > :04:27.chips and home-made tartare sauce. Sound good? Yeah, apart from the
:04:27. > :04:31.tartare sauce! Or, Freddie could be facing food hell, chicken thighs in
:04:31. > :04:38.a harissa made from chilli, mar naided with cumin, garlic and
:04:38. > :04:43.paprika, cooked with tins of tomatos, onions and served with a
:04:43. > :04:48.chickpea salad. Nice! It is not supposed to be
:04:48. > :04:52.nice! I try my best. You will have to wait until the end of the show
:04:52. > :04:56.to see what Freddie gets. Now to the other end of the table,
:04:56. > :05:01.we have Shona and Shelley. Both of you are keen gardeners as well as
:05:01. > :05:04.keen cooks? We try. I have young children, we do it
:05:04. > :05:09.together. That's the best way to get young
:05:09. > :05:12.kids started in food, but teaching them how it has grown. What is your
:05:12. > :05:16.most successful crop this year? Tomatos.
:05:16. > :05:20.They are doing well. We did not do so well with the
:05:20. > :05:24.staubz. And at the end of the --
:05:24. > :05:28.strawberries. And at the end much the show you
:05:28. > :05:33.get to help decide what Freddie will be eating.
:05:33. > :05:37.If you would like to contact us, call:
:05:37. > :05:43.And you can put your questions to us live a little later. If you are
:05:43. > :05:51.on the show, I will be asking you if Freddie stkpweting food heaven
:05:51. > :06:01.or food hell. Whilst one of the girls gets a tin of beans, we have
:06:01. > :06:01.
:06:01. > :06:07.with us from the top restaurant Bohemia, if is Mr Shaun Rankin. So,
:06:07. > :06:11.rabbit. What are you doing with it? I have pre-prepared the rabbit. I
:06:11. > :06:18.have wrapped it in cling film. I am popping it in a steamer.
:06:18. > :06:24.popping it in a steamer. You will show us that later? Yes.
:06:24. > :06:28.The ingredients? We have mustard, tarragon, dill, roasted tomatos,
:06:28. > :06:33.olives and couscous. Now, couscous is a manufactured
:06:33. > :06:36.product, the bulgar wheat you soak. Couscous you add the water to it?
:06:36. > :06:42.Yes. I will do the couscous first,
:06:42. > :06:47.whether it is nice and hot, add that chicken stock to the grain.
:06:47. > :06:51.Then I will finish it with lemon juice and oil. I will show you now
:06:51. > :06:57.how to prepare the rabbit. You can buy the rabbit in this form, just
:06:57. > :07:02.the saddle, if you wish to. I think that rabbit is an understated
:07:02. > :07:05.protein. It is virtually fat-free. I think that people are a bit
:07:05. > :07:12.scared or put off by it, to be honest.
:07:12. > :07:16.When you look at it is bity? The legs and everything else? Yes, it
:07:16. > :07:25.can look like that. A lot of the times when the butcher hangs it up,
:07:25. > :07:31.it is not exactly... You get a lot of this in the markets? China?
:07:31. > :07:33.know that they say in China they eat everything in the kitchen but
:07:33. > :07:37.the table. We actually smoke it. It is really
:07:37. > :07:43.delicious. How is that served then? It is
:07:43. > :07:48.served at room temperature. It is like a starter, you serve it with
:07:48. > :07:55.things like nuts and rice wine. This is what I love about Chinese
:07:55. > :07:59.food, we have olives, you have smoked rabbit! Now, the saddle?
:08:00. > :08:06.am trimming them off now. There is a membrane in there that we have to
:08:06. > :08:11.get rid of. Put that there. Get rid of that out of the way.
:08:11. > :08:18.Thaws -- that's your couscous. OK, for this, top and tail the
:08:18. > :08:26.loins like so. Then I have pancetta, you can use Parma ham if you want
:08:26. > :08:29.What about normal bacon? You can do. And you want the dry-cuered --
:08:29. > :08:34.cured bacon? Yes. Basically, cooking the rabbit like this,
:08:34. > :08:38.steaming it first, taking it out, it keep it is nice and moist. A lot
:08:38. > :08:44.of people think that the rabbit will be dry and tough, but this way,
:08:45. > :08:49.it is the best of both worlds. There is a nice steamed rabbit
:08:49. > :08:57.inside and the crispy pancetta or bacon on the outside.
:08:57. > :09:02.I mentioned saddle, but you can use the legs? Yes, salt them down, give
:09:02. > :09:07.them thyme, garlic, lemon juice, put it in the fridge, then cook
:09:07. > :09:13.them slowly, in a stock if you want to. About 100 degrees.
:09:13. > :09:18.So, we cling film that like that. Why the cling film? Is it to hold
:09:18. > :09:21.the shape? That's it. That is what I've just put in the
:09:21. > :09:25.steamer. Which is one little parcel like that
:09:25. > :09:34.Right. Are they special rabbits or can you
:09:34. > :09:39.eat any rabbit? Special rabbits?! No, only supermarket rabbit.
:09:39. > :09:43.It is a topic of conversation we don't want to get into.
:09:43. > :09:49.You would treat the wild rabbit slightly differently? Yes, it is a
:09:49. > :09:56.lot more stronger. The farmed rabbit is tender.
:09:56. > :10:03.At least there is no shot in it. Next up is the Kalamari.
:10:03. > :10:07.It is great. You have brought the weather with
:10:07. > :10:12.you. Jersey has its own microclimbat?
:10:12. > :10:17.are fortunate. We are blessed with great sunshine all the way through
:10:17. > :10:20.the year. Did you get over there this year?
:10:20. > :10:25.didn't. Remember in September, you were on
:10:25. > :10:33.about flying over. I tried to fly over, but you get a
:10:33. > :10:39.lot of sea fog. I think you could get trapped on the island a lot?
:10:39. > :10:43.You do, lots. The fog does come down, but we are blessed with
:10:43. > :10:49.amazing sunshine. Hence the produce, Jersey is well known for the Jersey
:10:49. > :10:54.Royals and great produce. You are close to France? We are, an
:10:54. > :11:02.hour by ferry, straight into St Malo.
:11:02. > :11:04.All I have done is cleaned the calamari. Score it on the back it
:11:04. > :11:11.helps with the caramelisation process.
:11:11. > :11:16.Is this a way of stopping it from ding tough? Yep.
:11:16. > :11:21.Cook it fast or cook it slow. But not in the middle?
:11:21. > :11:25.So, score the outside. Like that little nicks.
:11:26. > :11:29.How is the couscous doing? Getting there. We have lemon and you want
:11:29. > :11:35.olive oil in there, I take it? Please.
:11:35. > :11:43.There we go. That's the fish prepared.
:11:43. > :11:49.Here is plain olive oil. Now, the restaurant, you know seasonal
:11:49. > :11:56.produce, but fish is a big thing? Yes, we have our own oyster beds
:11:56. > :12:02.from the area of Groove Hill. So we use lots of fish.
:12:02. > :12:07.I can't wait for the asparagus season to start. The restaurant has
:12:07. > :12:12.gone really well. Eight years on, going really well.
:12:12. > :12:18.If you would like to ask a question on the show, call this nom :
:12:18. > :12:22.-- call this number: You can find Shaun's recipe along
:12:22. > :12:30.with all of the other recipes on the show at
:12:31. > :12:36.bbc.co.uk/saturdaykitchen. A little touch of olive oil on to
:12:36. > :12:44.the calamari. The rabbit has had six minutes.
:12:44. > :12:51.Great. Now the couscous, salt, lemon juice,
:12:51. > :12:56.olive oil. Now, the fish, salt and pepper, a
:12:56. > :13:04.little bit of olive oil too. Get the pan ready.
:13:04. > :13:12.Freddie is wondering where the baked beans are! Now the rabbit
:13:12. > :13:15.comes out. Can you unwrap that, please, James. I'll cook the
:13:15. > :13:21.calamari here. Let me taste that.
:13:21. > :13:30.Is it OK? It's good, yes! There you go, there is your little rabbit.
:13:30. > :13:35.Right, the calamari goes in. These are a few of the tentacles as
:13:35. > :13:39.well. I quite like the tentacles.
:13:39. > :13:43.I'll bring that over there for you. It will be quicker.
:13:43. > :13:50.Thank you. A nice hot pan. Put that one on
:13:50. > :13:55.there. The handle's hot! Butter into the
:13:55. > :14:00.calamari please, James. The rabbit is going in. We are going to get
:14:00. > :14:10.the pancetta nice and crispy. This is just to get the bacon
:14:10. > :14:11.
:14:11. > :14:18.crispy? Yes. Plenty of butter in there, James?!
:14:18. > :14:27.Stkpw If you want a simple snack, you have the fish, the salt, pepper,
:14:27. > :14:36.and done. Or you could cook that in a wok!
:14:36. > :14:42.Kerching, kerching! So, really, just to plate.
:14:42. > :14:45.A nice warm couscous salad. Really simple to do this. Don't
:14:45. > :14:51.overcomplicate things. The rabbit has a nice delicate flavour. A
:14:51. > :15:00.little bit of couscous on there. Pop that there.
:15:00. > :15:03.Then with the rabbit just cut that into nice slices. You can see it is
:15:03. > :15:12.perfectly cooked. A great smell coming from it. You
:15:12. > :15:16.can see how simple it is. It is one of these ingredients that
:15:16. > :15:21.people should try at least once to see if they like it.
:15:22. > :15:26.Definitely. It really is understated. A few bits of calamari
:15:26. > :15:33.on top. Of course the squid and the pork go
:15:33. > :15:39.well together, so why not calamari? Yes, very Spanish flavours. A
:15:39. > :15:41.little bit of the juice on top. So, remind us what that is again?
:15:41. > :15:51.Roast rabbit loin in pancetta with Moroccan style couscous and
:15:51. > :15:52.
:15:52. > :15:58.calamari. Looks good to me, but does it taste
:15:58. > :16:03.good? Have you tried rabbit before? No. I feel slightly guilty, we used
:16:03. > :16:13.to have a pet rabbit. Lovely, now you know where it has
:16:13. > :16:17.
:16:17. > :16:26.gone! It was called Frisky, there is nothing frisky about this.
:16:26. > :16:32.Like it? It is nice. It is salty. That's the pancetta.
:16:32. > :16:37.You can pass that down or eat it all if you want. We need wine to go
:16:37. > :16:46.with this, we sent our wine expert Olly Smith to go to Sussex this
:16:46. > :16:55.week. What did he choose to go with Shaun's super squid and rabbit? I
:16:55. > :17:01.have come to Lewes Castle with my best friend Barney. He has come to
:17:01. > :17:07.help me sort out some top wines for the day. Barney, fetch. Thanks!
:17:07. > :17:12.With Shaun's rocking rabbit it could be an opportunity to pair up
:17:12. > :17:19.with some red, however, with the clever addition of the squid from
:17:19. > :17:25.the sea, I am selecting a rather fragrant Vina Costeira 2010.
:17:25. > :17:31.You could dab it behind your ears. This wine comes from gal itcha in
:17:31. > :17:37.north-western Spain. It is a green and verdictant area, influenced by
:17:37. > :17:45.the cool Atlantic ocean. This is a modern, exciting Spanish wine that
:17:45. > :17:50.I absolutely love. Viva the vino. The salty pancetta
:17:50. > :17:57.is crying out for a freshness, brightness, a tpwist of acidity.
:17:57. > :18:01.Also the herbs, with the couscous, for that, I'm loving the subtle
:18:02. > :18:09.aromatic twist that this grape brings and finally, the intensity
:18:09. > :18:15.of the black olives, the intensity of the chicken stock, for that you
:18:15. > :18:21.need a bit of depth. Shaun, cheers! Cheers indeed. What do you reckon?
:18:21. > :18:27.I think it is great. Great. I think that for under �8 it
:18:27. > :18:30.is a bargain. And even if you were just to have a
:18:30. > :18:35.salad itself, you could still do that.
:18:35. > :18:41.Happy? The wine? Yes? It's a bit fruity for me.
:18:41. > :18:45.But it is nice, though. Girls? Yep, we like the wine and
:18:45. > :18:50.the food. Ken, you are a wine connoisseur,
:18:50. > :18:57.what do you reckon? Especially with the squid, it is perfect and goes
:18:57. > :19:05.well with the rabbit. You could be joining us here at the chef's table
:19:05. > :19:08.eating the food and drinking the wine, just write to us with your
:19:08. > :19:13.address and daytime telephone number:
:19:13. > :19:17.Later on Ken is cooking something tasty for us. What is it again?
:19:17. > :19:25.Oyster bof. Would that be in a wok? Absolutely!
:19:25. > :19:29.Now, let's go across the pond to catch up with Rick Stein. He is in
:19:29. > :19:39.Maryland, at Chesapeake Bay, he is cooking some oysters, take a look
:19:39. > :19:41.
:19:41. > :19:49.seafood odyssey came from reading seafood odyssey came from reading
:19:49. > :19:56.It's about Chesapeake Bay and it's about the watermen
:19:56. > :20:02.and the oystermen who go out in old sailing boats called skip jacks.
:20:02. > :20:11.Nowadays they're mostly for tourists-but there's one that's still going
:20:11. > :20:16.In England we revere them a bitbecause they're rare so we only tend- to eat them in the shell, raw.
:20:16. > :20:20.But here you can have 'em deep fried,shallow fried, rockafella with bacon, cos they're in such plenty.
:20:20. > :20:26.I just want to open a few and drink some wine.
:20:26. > :20:35.Fantastic. They're really plump, aren't they, but they don't taste oily.
:20:35. > :20:38.They're quite lacking in salt
:20:38. > :20:48.cos it's fresh water herebut they've got a brilliant taste.
:20:48. > :20:49.
:20:49. > :20:53.This dish is called Hang Town Fry and there's a story behind it.
:20:53. > :20:58.It's an American oyster dish and it comes from the wild west
:20:58. > :21:05.and the story goes that a chap who is condemned to die is asked whathe would like for his last breakfast.
:21:05. > :21:12.So he thought of all the best things-he liked in life and one of them was-oysters, cheese, eggs, good bacon
:21:12. > :21:16.and that's how the dish evolved.
:21:16. > :21:23.It's such a dish full of enthusiasmand joy I can't imagine anyone about- to be strung up thinking of this.
:21:23. > :21:27.But there you go, it's a nice story.
:21:27. > :21:31.Well, first of all, you turn the oysters over in some seasoned flour
:21:31. > :21:35.and pat them so they're not too floury.
:21:35. > :21:42.Then into another little bowlof beaten egg, using yolk and white,- pass them through that.
:21:42. > :21:49.Finally into a bowl of crushed crackers like saltines, matzos,cream crackers, that sort of thing,
:21:49. > :21:52.then you're ready to fry them.
:21:52. > :21:56.Put a bit of oil in the bottom of the pan
:21:56. > :22:01.and fry them for maybe only a minute-each side so as not to overcook them.
:22:01. > :22:09.Take the oysters out of the pan,empty the oil, wipe it out, then rub-the bottom of the pan with butter.
:22:09. > :22:15.Now put the oysters back in the pan in a sort of clockwise fashion
:22:15. > :22:19.so everybody gets their fair share.
:22:19. > :22:24.Now an idea of mine is to squeeze each oyster with a little bit of lemon juice.
:22:24. > :22:27.Now for the filling.
:22:27. > :22:31.Beat about six to eight eggs into the bowl
:22:31. > :22:37.then add some grated hardcheese like parmesan or hard cheddar.
:22:37. > :22:41.And a good lot of parsley.
:22:41. > :22:46.Whisk that all up with a couple of tablespoons of cream to lighten it up.
:22:46. > :22:50.And then just pour that back intothe skillet all around the oysters.
:22:51. > :22:54.Now, don't cover the oysters
:22:54. > :22:58.because the finished dish will be like tops of hills in a mist,
:22:58. > :23:02.with the oysters poking through.
:23:02. > :23:07.Then you just put that on a lowish heat for about ten minutes, just to set the eggs.
:23:07. > :23:17.Get some good rashers of back baconand grill or fry them till they'rereally crisp and sprinkle parsley.
:23:17. > :23:24.And actually, it's such a good dish that we serve it at home asa lunch dish, with sauteed potatoes
:23:24. > :23:28.and a little salad,lightly dressed with good olive oil.
:23:28. > :23:38.But the main reason I came to the bay
:23:38. > :23:41.
:23:41. > :23:45.The one dish I'm gonna bring back from America this time is Maryland Crab Cakes
:23:45. > :23:49.because it is the most exciting dish.
:23:49. > :23:52.Somebody said the secret of a good crab cake is crab
:23:52. > :23:56.and that's a good joke cos what he means is lots of crab and little of anything else.
:23:56. > :24:01.This crab is fantastic. Why can't we get crab like this in England?
:24:01. > :24:04.See? It's lumpy, full and fresh.
:24:04. > :24:06.So into a bowl goes that meat.
:24:06. > :24:10.Look at that. Isn't that beautiful?
:24:10. > :24:13.Then, a little bit of parsley.
:24:13. > :24:16.And then some crackers.
:24:16. > :24:20.The point of crackers is not like potato to bind it together, it'sjust to make the mixture a bit dry.
:24:20. > :24:23.Just fold that through.
:24:23. > :24:28.Don't that look good? You could eat it like that.
:24:28. > :24:33.Just a little bit of egg, one egg.
:24:33. > :24:37.A good tablespoon or so of mustard,
:24:37. > :24:41.a little bit of lemon juice about one tablespoon.
:24:41. > :24:50.And finally some mayonnaise.
:24:50. > :24:53.Now, this again binds it, gives it a bit of moistness.
:24:53. > :24:58.Some crab cakes I've had over herehave too much mayo in them so they get really rich and a bit gaggy.
:24:58. > :25:02.It's great out here in the open air,- just the sort of dish I like to make outdoors.
:25:02. > :25:06.Just add that in there.
:25:06. > :25:11.And now mould up the crab cakes.
:25:11. > :25:15.See, it's nice and dry. I'll make four.
:25:15. > :25:20.I'll leave them in the fridge for an hour just to go cold
:25:20. > :25:23.and get really nice and firm. You can fry them then.
:25:23. > :25:26.It's just a suggestion of a sauce.
:25:26. > :25:33.I've got some very good wine vinegar. Let it boil down to a tablespoon.
:25:33. > :25:37.If you reduce vinegar down it gets this lovely sweet but still sharp flavour.
:25:37. > :25:43.Now I'll add some clarified butter.
:25:43. > :25:47.Then the tartness of the fresh chopped tomatoes and a bit of tarragon.
:25:47. > :25:51.It's just going to lift the flavourof the crab and also look very nice,
:25:51. > :25:55.with some nice green and red in it.
:25:55. > :25:58.A little bit of pepper, there we go.
:25:58. > :26:02.I'll just taste that.
:26:02. > :26:06.Probably needs just a little bit more salt.
:26:06. > :26:11.Just take that off, leave it just nice and warm.
:26:11. > :26:16.Big pan and now we're ready to fry off the crab cakes.
:26:16. > :26:20.A bit of clarified butter in the pan.
:26:20. > :26:23.So that'll take about ten minutes to cook through.
:26:23. > :26:28.I don't want to colour up these too much.
:26:28. > :26:34.I like American deep fried seafood but there's a tendency to make everything a really dark brown.
:26:34. > :26:41.They like it a much deeper colour than us but I think it's not veryattractive and tastes a bit acrid.
:26:41. > :26:49.Now, that's so appetising. You still- see the white bits of crab meat.
:26:49. > :26:59.I'll put a couple on the platewith the tomato and tarragon sauce.
:26:59. > :27:04.
:27:04. > :27:04.That
:27:04. > :27:04.That cat
:27:04. > :27:09.That cat certainly
:27:09. > :27:13.That cat certainly had a treat. Like Maryland we have great local
:27:13. > :27:21.seafood close tore home. I've been to the Isle of Man this week. They
:27:21. > :27:25.have tonnes of these things, little queen scallops. I thought I would
:27:25. > :27:30.do a twist on the oysters rockefeller dish.
:27:30. > :27:36.We have some English cheese, I thought I would do that with bred
:27:36. > :27:44.cims with some parsley. -- with some breadcrumbs.
:27:44. > :27:49.I om going to do a little sauce to go with the queenies in here. So a
:27:49. > :27:53.little bit of olive oil and throw them in the pan. I don't know if it
:27:53. > :27:59.is a northern thing, but cricket was is your blood, really? It was
:27:59. > :28:03.in mine when I was a kid? Lancashire and Yorkshire, always a
:28:03. > :28:09.bit of rivalry? Yes, all the way through, the rivalry between the
:28:09. > :28:14.two counties has been fierce. It is still going, but a not so
:28:14. > :28:17.good year for Yorkshire? Yes, a great one for Lancashire, but on
:28:17. > :28:22.the other side Yorkshire were relegated.
:28:22. > :28:25.Thans to that. You want Yorkshire to be strong,
:28:25. > :28:31.you want them to keep the Roses Match.
:28:31. > :28:37.How did you get started? I remember being on the side watching me dad.
:28:37. > :28:42.Me and me brother Chris would be pushed around the boundaries. My
:28:42. > :28:48.mum would make the teas. I was picked up by Lancashire at 156789
:28:48. > :28:55.You were playing in the under 11s for Lancashire? Yes, I started in
:28:55. > :29:02.the under nine. Then under 13s and young England for the under 15.
:29:02. > :29:12.Then I realised you could get paid for playing it was great down the
:29:12. > :29:12.
:29:12. > :29:18.tuck shop. I had about �55 in my pocket! You went tonne have a -- on
:29:18. > :29:24.to have a great career, and international career? I played at 1,
:29:24. > :29:30.and started professionally at 16. Although I finished young, I had a
:29:30. > :29:34.good run. The career had ups and downs, but there were some really
:29:34. > :29:44.great runs. You had the nine sixes? Yes.
:29:44. > :29:46.
:29:46. > :29:56.And the Aussies, you ran out of captain? Yes, Ricky Pontin. I don't
:29:56. > :30:00.think I had ever run anyone out in me life. He hit it and I pretended
:30:00. > :30:05.I knew what I was doing it was not the case.
:30:05. > :30:09.I mean, retiring at 31, it is young for a sportsman, let alone a
:30:09. > :30:15.cricketer? The injuries caught up with me. I was never designed to
:30:15. > :30:20.bowl. The size of my action it all caught up in the end. The flip side
:30:20. > :30:29.is that you play less at 31, but I am fortunate I've been offered to
:30:29. > :30:34.do a wide range of things from paddle shores to Survival, all
:30:34. > :30:39.sorts. And I saw driving into London big
:30:39. > :30:44.posters of you, your face everywhere? It is a bit
:30:44. > :30:50.embarrassing? Well, tell us about your new programme? It is a one-off
:30:50. > :30:55.for you, but part of a series? It is for Discovery. There are eight
:30:55. > :31:05.of us dropped up in various parts of the world. You have to fend for
:31:05. > :31:06.
:31:06. > :31:16.yourself. I was in Botswana. I am not great on geography, I had
:31:16. > :31:17.
:31:17. > :31:21.never heard of the area. It was me, some cans and a machete! It was
:31:21. > :31:26.proper minimum rations? A lot of programmes like that, you think
:31:26. > :31:32.there is a tuck shop around the back? You tell people, they think
:31:32. > :31:37.you are fudging it. That the crew is there, but it was not the case.
:31:37. > :31:43.I had a drop box to pick up films for the camera. The food I was
:31:43. > :31:48.meant to hunt, fish. I could not catch a fish. I was a bit lazy. I
:31:48. > :31:54.used it as a bit of a detox for a few weeks.
:31:54. > :31:59.Lose a few pounds! I lost so much weight, but it is amazing, you get
:31:59. > :32:04.the chance to do it, some of the stuff I saw, I filmed elephants.
:32:04. > :32:09.The exact story, you walked off, they said not to, what did you do,
:32:09. > :32:16.the warning signs were flapping ears and stamping feet, you just
:32:16. > :32:20.sat there? But I was getting bored sat around me tent. We had two days
:32:20. > :32:28.of survival training before I went. My attention span is not massive. I
:32:28. > :32:32.was stad on the top of a ter mite mountain with me camera. Point it -
:32:32. > :32:38.- pointing it in the direction of the elephants. The truth is that
:32:38. > :32:44.they can hide really well! One of them came out from behind the tree,
:32:44. > :32:47.it started to come closer. He to start backing off a bit.
:32:47. > :32:52.Unbelievable. Having done it, I have a different appreciations for
:32:52. > :32:56.the wildlife, what is around us. I always say if you want to see the
:32:56. > :33:01.animals go to the zoor or the safari park, but having seen it,
:33:02. > :33:10.you want to see more and more. That was the theme of the week. I wanted
:33:10. > :33:14.to see everything. I watched a part of it were --
:33:14. > :33:22.where you were in the night time, you set up the camera outside of
:33:22. > :33:27.your tent. You hear lots of things but this particular noise, was it a
:33:27. > :33:32.hyena? The hyenas you think are in the distance, but they get closer
:33:32. > :33:41.and closer, but I wanted to see the wildlife, but you have to be
:33:41. > :33:46.careful to see certain things or what you wish for. I saw two lions,
:33:46. > :33:50.I dived in me tent. I was surrounded by lions, roaring.
:33:50. > :33:56.Hearing them in the distance, but seeing them like that is a
:33:56. > :34:00.different thing. I was coming in from a night out in Blackpool, they
:34:00. > :34:05.were the zoo, that was alright, but when they are eight feet from your
:34:05. > :34:09.tent, it is a bit hairy. You were filming this? I was
:34:09. > :34:14.filming myself. All of the noises were coming around me. To begin
:34:14. > :34:20.with I was petrified. After a while I found it bizarre. In a tent in
:34:21. > :34:26.the middle of Botswana, surrounded by lions on me own. Like, what am I
:34:26. > :34:31.doing?! You could anybody Blackpool! I'd not eaten for a week,
:34:32. > :34:36.I reckon if he came near me, I would have bitten him. I was
:34:36. > :34:41.starving! They taught you how to filter water. It is a fascinating
:34:41. > :34:46.insight. You get a lot of programmes, there are ex-SAS out
:34:46. > :34:51.there, but this is reality. It is a man in the street's perspective.
:34:51. > :34:58.They taught us what to do. I had a lot of river, the camp was next to
:34:58. > :35:06.the river, but you had to filter. I could not be bothered boiling it, I
:35:06. > :35:14.filtered it through my underwear. I have been lucky. I have done
:35:14. > :35:19.things that you tell you not to do. I drank the water, and ate the
:35:19. > :35:25.street food from the vendors. Well, hopefully you will not be ill
:35:25. > :35:29.with this. When does it start? 9.00Pm on Wednesday.
:35:29. > :35:33.These are the scallops. You have not followed any of this. I have
:35:33. > :35:37.been busy nattering away. All of the recipes are on the
:35:37. > :35:42.website. Dive into that I have something that you will
:35:42. > :35:47.enjoy. Thanks, yes. A bit of dry mouth!
:35:47. > :35:50.You are supposed to eat it first! There you go.
:35:50. > :35:58.Good? Yes. Right, what are we cooking Freddie
:35:58. > :36:01.at the end of the show, is it food heaven? Fancy fish and chips, with
:36:01. > :36:08.home-made tartare sauce to dip it all in.
:36:08. > :36:12.However, we are going to change that and get some baked beans or
:36:12. > :36:18.could Freddie be facing food hell? Chicken thighs in a harissa made
:36:18. > :36:25.from chilli, cooked gently with onions, tinned tomatos, potato and
:36:25. > :36:30.served with a chickpea salad on the side. Some of the guys her get to -
:36:30. > :36:35.- here get to decide Freddie's fate here, Shaun? It has to be fish and
:36:35. > :36:39.chips. And Shelley? The chicken! I don't
:36:39. > :36:47.believe it. Now, we have reached the Welsh heat
:36:47. > :36:57.of the Great British Menu. The boys are fighting for a place
:36:57. > :37:06.
:37:06. > :37:10.Aled's got the edge having cooked not to let his nerves lose him
:37:10. > :37:12.Nervous, putting your food in front of the judges?
:37:13. > :37:17.I am nervous. Today's going to be a sterner test. How did you find it- last year?
:37:17. > :37:19.Petrifying, you don't know what they're thinking,
:37:19. > :37:23.you've no idea whether they're slating your food or enjoying it.
:37:23. > :37:25.His menu kicks off with a refined take
:37:25. > :37:28.on the Welsh classic, lamb broth cawl,
:37:28. > :37:31.with sweet breads, stuffed cabbage leaves and leek and ham terrine.
:37:31. > :37:34.But it's Aled who'll get the tasting started today
:37:34. > :37:38.and his menu commences with a tricky four ways with guinea fowl,
:37:38. > :37:42.including a ballatine, oggy pasty, crispy wings and liver parfait.
:37:42. > :37:45.With so many separate elements to get right,
:37:45. > :37:47.Hywel senses an opening to derail his rival.
:37:48. > :37:50.So, Aled, have you made any changes to your starters?
:37:50. > :37:53.The only change I'll do is cutting out the silly little errors.
:37:53. > :37:56.A few seasoning misjudgements. Is the parfait set?
:37:56. > :37:58.Obviously it's difficult to look at it,
:37:58. > :38:01.but wobbling it, looking at it, looks pretty good to me.
:38:01. > :38:05.Is it set or not? I'm confident that it's set.
:38:05. > :38:09.Ignoring Hywel's jibes, Aled takes his wings out of the fryer,
:38:09. > :38:11.places the ballatine of leg on the slate
:38:11. > :38:15.and takes the breast meat oggy straight out of the oven
:38:15. > :38:19.and, with little time to spare, gets it to the pass.
:38:19. > :38:26.Down to the judges now, isn't it? So they say. Thank you, gents.
:38:26. > :38:31.That'll do for me, but I don't know- what you're going to eat.
:38:31. > :38:36.It's a bit meagre. It's not meagre.
:38:36. > :38:40.I must say, it is... Very good The pate flavours are delicious.
:38:40. > :38:43.That's good. Things are beginning to look up.
:38:43. > :38:47.I'm very happy to see guinea fowl.
:38:47. > :38:50.Guinea fowl is what we should be eating
:38:50. > :38:53.instead of chicken. There's so much- flavour in guinea fowl
:38:53. > :38:56.and we've seen very little in any competition.
:38:56. > :38:59.This guy can make pastry.
:38:59. > :39:02.The pate's delicious, but I don't think liver pate
:39:02. > :39:05.in a kilner jar is going to rock my world.
:39:05. > :39:07.Honestly it's not generous enough, is it? They're like canapes,
:39:07. > :39:11.I don't have a sense of sharing, conviviality, feast.
:39:11. > :39:14.It's such a waste of a course,
:39:14. > :39:17.when the first course could make such a great impression.
:39:17. > :39:21.Aled's guinea fowl tickled the judges' taste buds,
:39:21. > :39:26.but didn't meet the brief.
:39:26. > :39:29.Can Hywel steal an early lead
:39:29. > :39:35.with his chefy interpretation of the classic Welsh broth - cawl?
:39:35. > :39:40.He's normally calm under pressure, but is feeling the strain today.
:39:40. > :39:42.Have the nerves started to set in at all? The nerves are in.
:39:43. > :39:45.They're kicking in. I'm bricking it.
:39:45. > :39:49.Hywel's nerves are showing more today than it has all week.
:39:49. > :39:52.The pressure of cooking for judges has taken it up another level.
:39:52. > :39:56.Hoping to avoid any unforced errors, Hywel carefully dresses,
:39:56. > :39:58.each individual bowl with sliced lamb and root vegetables,
:39:58. > :40:01.leaving a few other choice elements- for his guests
:40:01. > :40:05.to share amongst themselves.
:40:05. > :40:09.I feel like Oliver - "More?!"
:40:09. > :40:11.This is like one of those traditional Welsh soups
:40:11. > :40:14.that's been given a gastronomic makeover.
:40:14. > :40:18.It's all very finely diced. It's beautifully done,
:40:18. > :40:20.those little jelly things taste delicious.
:40:20. > :40:22.It's mint sauce, isn't it? Yeah. It's minty and lemony.
:40:22. > :40:24.You think that's a Brussel sprout and you discover
:40:24. > :40:27.it's a little stuffed cabbage. It's a tiny little stuffed thing.
:40:27. > :40:29.I don't like the contrast between these earthy bowls
:40:29. > :40:32.and the fine cooking.
:40:32. > :40:42.It's quite a rustic dish in the first place and he's poncifying it.
:40:42. > :40:46.It's beautifully cooked, it has a surprise element.
:40:46. > :40:48.This is like playing in a doll's house, I love it.
:40:48. > :40:51.I don't want a doll's house, I want- a palace. You'll get a palace later.
:40:51. > :40:55.This is the first course, we're just on the doll's house.
:40:55. > :40:57.I think we're at the tradesman's entrance. Sometimes I just want to punch you. Oh, Prue!
:40:58. > :41:00.So, Hywel's starter has sharply divided the judging panel.
:41:00. > :41:10.It's down to Aled to bounce back with his fish course.
:41:10. > :41:13.In his serving kettle,
:41:13. > :41:14.Aled's sauteed leeks, fennel and shallots
:41:15. > :41:17.and topped them with shellfish and his portioned whole turbot to steam.
:41:17. > :41:19.It certainly appears to tick the boxes for this year's brief
:41:19. > :41:22.but will the judges agree?
:41:22. > :41:24.Please be careful, boys. Thank you, gents.
:41:24. > :41:30.Do me a favour, and drop it.
:41:30. > :41:35.This is what we've been waiting for. This is a turbotiere, isn't it?
:41:35. > :41:41.Wow, look at that.
:41:41. > :41:44.Our old friend the turbot. Isn't that just a thing of beauty?
:41:44. > :41:48.Yummy. Come on, Prue. Goodness, look at that.
:41:48. > :41:52.That's what I call a healthy chunk.
:41:52. > :41:55.As soon as the lid comes off, you just get excited.
:41:55. > :41:58.I have to say, a rather nice little dash of colour.
:41:58. > :42:02.you have the beautiful green of the samphire
:42:02. > :42:05.the white of the fish, these scarlet tongues of cockles.
:42:05. > :42:08.I think this is delicious. Absolutely fabulous.
:42:08. > :42:11.I love the flavours.
:42:11. > :42:14.I think this is the finest fish dish we've had in any competition.
:42:14. > :42:16.Why? I tell you why, think it's so beautifully cooked.
:42:16. > :42:20.It does everything we ask of it.
:42:20. > :42:21.It's dramatic, it's sharing, it's a talking point.
:42:22. > :42:23.It's very pretty.
:42:23. > :42:26.It's a great eat. And it's delicious.
:42:26. > :42:28.I can certainly see this going through.
:42:28. > :42:33.My only fear is, where do we find 25 turbotieres in order to serve it?
:42:33. > :42:37.It's a resounding success for Aled,
:42:37. > :42:41.leaving high expectations for Hywel- to match with his fish course.
:42:41. > :42:43.He's betting his dressed lobster with asparagus
:42:43. > :42:48.will treat the banquet guests.
:42:48. > :42:52.But Hywel senses an uphill battle to sway the judges,
:42:52. > :42:56.so he's making a last-minute change- to try and steal some momentum back from Aled.
:42:56. > :42:59.So, Hywel, any ideas what to do to make it ten out of ten?
:42:59. > :43:03.I know I'm up against it. Your I know that's a strong contender.
:43:03. > :43:06.It's got to be bang on to even get close to you.
:43:06. > :43:10.It's got to pack a punch in flavour. Yeah.
:43:10. > :43:15.The lobster oil for the mayonnaise,- if I just glaze them,
:43:15. > :43:19.it should intensify the lobster flavour.
:43:19. > :43:21.Hywel tops his half shells of lobster
:43:21. > :43:22.with three different textures of asparagus and claw meat fritters
:43:23. > :43:28.and brings his stone and glass platter to the pass.
:43:28. > :43:34.When you put it down, that side in front first, yeah?
:43:34. > :43:39.# Pom, pom-pom-pom, pom, pom-pom-pom! #
:43:39. > :43:41.Hm. Go on, grab one. If you think of our guests,
:43:41. > :43:44.lobster always has that sense of something special.
:43:44. > :43:47.Get stuck in.
:43:47. > :43:51.The deep-fried balls are just absolutely terrific, aren't they?
:43:51. > :43:56.They really are. It's amazing.
:43:56. > :43:58.That lovely crispness on the outside
:43:59. > :44:01.and it's full of lobster flavour inside.
:44:01. > :44:03.This is Premier League cooking, you know. Quality assured.
:44:03. > :44:06.It's just the lobster and a little bit of cucumber
:44:06. > :44:13.a little bit of asparagus and that's it. Yeah. Wonderful.
:44:13. > :44:16.This is the type of dish we're looking for. This is the type of dish,
:44:16. > :44:19.to me, that feels quite generous.
:44:19. > :44:21.I think this is a lovely dish for the banquet.
:44:21. > :44:23.It's festive, it's pretty, it's celebratory.
:44:23. > :44:33.So Hywel's lobster has also won praise.
:44:33. > :44:34.
:44:34. > :44:35.And
:44:35. > :44:35.And the
:44:35. > :44:39.And the judges
:44:39. > :44:45.And the judges seem to love both of the fish dishes, who will go
:44:45. > :44:52.through to the final? We can see it in 20 minutes. Still to come, Keith
:44:52. > :44:58.Floyd has reached Brittany on his tour of France. He has met up with
:44:58. > :45:07.a friend and is cooking a beef hotpot, with, of course, a bowl of
:45:07. > :45:12.milk as you do! And later on, the omelette challenge where the YOLKS
:45:12. > :45:18.will stop! The omelette challenge is coming up live at the end of the
:45:18. > :45:23.show. What Wilfredie be facing at the end of the show? His favourite,
:45:23. > :45:31.food heaven, or food hell. Ken? I'm with Freddie. Fish and
:45:31. > :45:36.chips it sounds good to me. Right, up next, the man who single
:45:36. > :45:42.handedly showed us how to cook Chinese food at home, the man
:45:43. > :45:51.himself, Ken Hom. Right, what are we cooking? We are
:45:51. > :45:54.cooking shin of beef, I know that Freddie love his beef.
:45:54. > :45:59.We are doing this in a very We are doing this in a very
:45:59. > :46:05.different way. What we are going to do it take the beef fillet. It is
:46:05. > :46:11.very good. It is tender with very little fat in it. It is perfect for
:46:11. > :46:16.instant cooking. That is what I love. I think when you are buying
:46:16. > :46:23.meat, sometimes, especially the stir-fry like this, the more tender
:46:23. > :46:33.cut is better it is easy to cook. But ue use a lot of chicken thighs?
:46:33. > :46:36.
:46:36. > :46:39.We use a lot of ethings. Don't you feather it? No, that is
:46:39. > :46:44.velveteen. Fair enough.
:46:44. > :46:49.It would still be done in a wok! Yes! Now, we are marinading this in
:46:49. > :46:55.a rice wine. This is a classic Chinese marinade. It is really
:46:55. > :47:04.important. This is how we infuse the flavour into our meats before
:47:04. > :47:10.we stir-fry. We take that meat and add a little rice wine, or you
:47:10. > :47:13.could use sherry, then some sesame oil. It is used for flavouring, not
:47:13. > :47:23.cooking. Some of these young chefs... Don't
:47:23. > :47:24.
:47:24. > :47:33.look at me, Ken sn! I knew you when. I know I'm an old codger, but don't
:47:33. > :47:42.make fun of the old guys. Don't you think that Ken is like
:47:42. > :47:48.Shane Warne he looks younger as he gets older?! Now, I will let you do
:47:48. > :47:51.the fom atows. -- to the atows. OK, while that is
:47:51. > :47:58.planching we cut spring onions and we are ready.
:47:58. > :48:04.Now, out of all of the chefs that I meet, dare I say of different ages,
:48:04. > :48:11.they are not as busy as you? I try to keep out of trouble.
:48:11. > :48:17.You have the restaurants, the food line, the woks and as well as doing
:48:17. > :48:21.that you find time to come back to the UK next year and to do the
:48:21. > :48:26.marathon?! Can you believe that. It is for a good chairt. I am really
:48:26. > :48:31.passionate about it. The thing is if I raise more money by
:48:31. > :48:37.sacrificing myself, I will do it. Sacrificing yourself! Have you run
:48:37. > :48:46.a marathon? No, but what I am doing next year is cycling from athns to
:48:46. > :48:51.London. For my own foundation and the Dellalio foundation.
:48:51. > :48:57.Your knees are OK? Cycling is OK, but I'm not so good the running.
:48:57. > :49:02.Now, you have to get the wok hot. It should be smoking. This gives
:49:02. > :49:06.what we call the breath of the week. It is what give it is a fantastic
:49:06. > :49:11.flavour. The breath the wok?, yes, the
:49:11. > :49:17.breath of the wok. That means that the wok is breathing and this gives
:49:17. > :49:27.the flavour to stir-fry, to the food.
:49:27. > :49:31.
:49:31. > :49:36.What is that in Chinese? It is wokai.
:49:36. > :49:46.Now, you want to brown the meat. You can see how quickly it cooks.
:49:46. > :49:56.
:49:56. > :50:02.This is what is ruffle. -- this is what we want to see.
:50:02. > :50:07.Look at how brown the meat is. That is what we want to do. Then we need
:50:07. > :50:12.to drain this. That is how wok cooking is really healthy.
:50:12. > :50:18.You do this with pork and chicken? Yes, exactly the same. Don't forget
:50:18. > :50:22.now that this continues to cook while we sit here. We add then
:50:22. > :50:28.spring onions to the wok without any oil. Then what we do with the
:50:28. > :50:33.lovely shallots, we are going to cut that up and squeeze it. People
:50:33. > :50:37.ask why do I do that? You know why? It is to take the sharpness out of
:50:37. > :50:45.it? That's right. You are not cooking these? No. We
:50:45. > :50:55.are putting them in raw. We have soy sauce. Lovely Dijon mustard.
:50:55. > :50:55.
:50:55. > :51:03.This is a sort of a French if you will, a French type of east meets
:51:03. > :51:08.west. We add the beef back in. Add some oyster sauce to that.
:51:08. > :51:14.So, the oyster sauce is made from essence of oysters? Yes. It doesn't
:51:14. > :51:24.have a fishy taste. Rather it has a very lovely, almost savoury flavour.
:51:24. > :51:32.What we are going to do is put the lovely Dijon mustard and I'm adding
:51:32. > :51:39.madras curry piece. Now, curry powder and chrches
:51:39. > :51:47.food... You mention -- and Chinese food, you have mentioned also the
:51:47. > :51:53.water chestnuts. I know now it is not a nut. It is an aquatic
:51:53. > :51:59.vegetable! Amazing what you can get on Google atam! Now, curry powder,
:51:59. > :52:03.we are making a dressing out of this? Chinese immigrants who went
:52:03. > :52:11.to Singapore and Malaysia to work, they came back to China bringing in
:52:11. > :52:15.all of these lovely things. Now we need olive oil.
:52:15. > :52:23.I think Freddie will like that, and the girls too.
:52:23. > :52:25.The young ladies, sorry! It's the make-up! All of the recipes are on
:52:25. > :52:35.the website at bbc.co.uk/saturdaykitchen.
:52:35. > :52:37.
:52:37. > :52:41.You can find dishing from our previous shows there too.
:52:41. > :52:44.Now we have the dressing in there. It is disgustingly healthy, but
:52:45. > :52:51.tasty. Do you want butter in there, Ken?
:52:51. > :52:57.No! Are you sure! No, olive oil. I love butter, but not in everything.
:52:57. > :53:01.I know you are a butter man. Now, a bit of that on the side.
:53:01. > :53:04.Yes. I have to say that the beef looks
:53:04. > :53:09.fantastic. You can smell it and see the heat
:53:09. > :53:15.coming out of it? Yes. It is because of the high intensity
:53:15. > :53:22.of the wok. The wok, kerching, kerching,
:53:22. > :53:25.kerching! We love you! That is class call oyster beef with a warm
:53:25. > :53:32.vegetable salad with curry, soy and vinaigrette.
:53:32. > :53:33.And best of luck with your running. And best of luck with your running.
:53:33. > :53:40.The man is a genius! Thank you. He is off.
:53:40. > :53:45.There you go. See what Freddie thinks.
:53:45. > :53:54.Freddie is diving in already. Look at that
:53:54. > :53:58.It is not a number 74! It is proper, that...? Hmm! That's a first time.
:53:59. > :54:04.It will not be going any further down the table, I think! That beef
:54:04. > :54:08.is so tender. It is beautiful. The technique we use, the very high
:54:08. > :54:15.heat and then out, drain and getting rid of the fat and then
:54:15. > :54:21.just throwing it back in. It is super, super tender! Even the
:54:21. > :54:31.vegetables are good! Let's go back to Lewes to see what Olly Smith has
:54:31. > :54:35.
:54:35. > :54:44.chosen to go with Ken's beautiful With Ken's brilliant beef, you may
:54:44. > :54:48.be thinking, beef, you need a rich, big hoofing red, like this one.
:54:48. > :54:58.The Shiraz, a fantastic wine and brilliant value, but for this dish,
:54:58. > :54:59.
:54:59. > :55:04.it is too chunky. That is why I am letting this off the leash it is
:55:04. > :55:08.Kyoto Protocol. -- Cotes Catalanes Carignan.
:55:08. > :55:13.Previously this is found in blends, it is a bit of a work horse, but
:55:13. > :55:17.here it is now acting in a solo head light. I think it offers good
:55:17. > :55:22.value for money. There is a fragrance in there, it is enticing.
:55:22. > :55:28.Give the dog a bone! It has a glorious dark character to it
:55:28. > :55:33.without being too heavy. It is the lightness I am after for the juicy
:55:33. > :55:39.strips of beef to go with. And the salty flavour coming
:55:39. > :55:49.through from the oyster sauce and for that you need a wine with a
:55:49. > :55:54.frauty character, or there is a clash. Finally, Ken has great dish
:55:54. > :55:58.with the spices, he needs a wine that will help it flourish. Ken,
:55:58. > :56:01.here is to your beautiful beef. Cheers.
:56:01. > :56:08.Cheers indeed. This is going down a treat.
:56:08. > :56:14.What do you reckon to the wine? I know you are a bit of a wine buff?
:56:14. > :56:21.For the first time Olly has given me a wine that I really love and a
:56:21. > :56:27.wine that I don't know. Thank you! Freddie? I like me red
:56:27. > :56:32.wines. I like it.
:56:32. > :56:37.Girls? I'm not so keen. I think it is too bitter.
:56:37. > :56:43.Shaun? I think it is nice it cuts through the oyster sauce.
:56:43. > :56:50.And the dish is spectacular as always. Now, back to the Great
:56:50. > :57:00.British Menu, we will find out how Hywel Jones and Aled Williams go on
:57:00. > :57:20.
:57:20. > :57:25.now through to the final. Take a Hywel Jones rests his Wellington on
:57:25. > :57:35.to the board. Sfrpblgts that the Welsh flag on
:57:35. > :57:39.
:57:39. > :57:43.-- Is that the Welsh flag on top? think I will go duck? I think it is
:57:43. > :57:47.beef Wellington. Gosh, this is looking delicious. Simple and
:57:47. > :57:52.lovely. I always think that Wellington looks dull, but the
:57:52. > :58:00.quality, the taste of this is delicious. It is beautiful with the
:58:00. > :58:10.gravy or the sauce that give it is It's sort of retro food,
:58:10. > :58:17.
:58:17. > :58:21.which could be just the ticket Will his barbecue main course
:58:21. > :58:24.He's taking on a big challenge in his Welsh black sirloin steak,
:58:24. > :58:34.which he's serving with a selection- of barbecue-inspired elements.
:58:34. > :58:35.by either myself, Gareth or Angela.- He's quite brave doing that.
:58:35. > :58:39.With time against him, Aled tops mini bone marrow burgers
:58:39. > :58:40.with large button mushrooms as buns- and plates them alongside
:58:40. > :58:42.his Carmarthen cheese and leek veggie sausages
:58:42. > :58:44.and confit jacket potatoes.
:58:44. > :58:51.For me, that's a barbecue. Thank you very much, gents.
:58:51. > :58:55.Will Aled's self-belief prove well-founded
:58:55. > :58:57.and score a hit with the judges?
:58:57. > :59:00.Well, there's beef and there's a burger.
:59:00. > :59:05.Can I carve you a bit, Prue? Mm!
:59:05. > :59:11.Would one slice be enough, ma'am? Yeah, that would be fine, thank you.
:59:11. > :59:13.There's no gravy.
:59:13. > :59:17.This is such a good piece of beef, it just doesn't need it. Amazing.
:59:18. > :59:20.Do you know, that is truly disgusting.
:59:20. > :59:22.Disgusting, this is bitter,
:59:22. > :59:27.a nasty texture and it's just horrible.
:59:27. > :59:32.It's sort of claggy. It is bitter.
:59:32. > :59:35.It's sort of claggy. It is bitter.
:59:35. > :59:38.The chef has got completely carried away here.
:59:38. > :59:41.I think the piece of beef itself is absolutely spot-on,
:59:41. > :59:43.but after that, it all goes completely wrong.
:59:43. > :59:48.It's just sad, because it's quite simply not good enough.
:59:48. > :59:51.I slightly pity the vegetarian visitor here.
:59:51. > :59:54.Aled has no idea his main course has been slated by the judges.
:59:54. > :59:57.Despite high praise for his fish dish,
:59:57. > :00:00.he'll need to deliver a spectacular dessert.
:00:00. > :00:02.But it's steadfast Hywel
:00:02. > :00:06.who's up first.
:00:07. > :00:10.He's determined to deliver the coup de gras
:00:10. > :00:14.with his rhubarb and strawberry trifle tart.
:00:14. > :00:17.This layered pastry-based version of the classic trifle,
:00:18. > :00:20.With his finish line in sight, Hywel pipes Chantilly cream
:00:20. > :00:22.atop custard and decorates his base
:00:22. > :00:24.with basil cress, fresh strawberries,
:00:24. > :00:30.jelly, pistachio and almond crackling.
:00:30. > :00:34.Ah, that's just so pretty. It is pretty, Prue, but you know - pfft!
:00:34. > :00:39.Oh, go on, I think it's lovely. It's so pretty. I'm with Matthew.
:00:39. > :00:42.You can't find the way in because it's got all those bits Oh, do stop moaning.
:00:42. > :00:47.If you're not careful, I won't give you any. Prue, please!
:00:47. > :00:50.Now look at that. Isn't that just wonderful?
:00:50. > :00:53.It has all those things that we English love.
:00:53. > :00:56.There's custard and cream. Jelly and rhubarb.
:00:56. > :01:02.It's actually a sort of trifle, really, in a tart form.
:01:02. > :01:04.There's a few elements that are stand-out.
:01:05. > :01:08.The custard is, by far, the best thing.
:01:08. > :01:11.I actually think the most effective thing
:01:11. > :01:12.is the little bits of basil.
:01:12. > :01:13.The real disappointment, I think,
:01:13. > :01:18.for me in this, is actually the pastry. A little hard, isn't it?
:01:18. > :01:22.I think the rhubarb and custard are fantastic.
:01:22. > :01:26.It's just a tart with too much stuff on it.
:01:26. > :01:29.You won't persuade me this is in way right...
:01:29. > :01:31.Would you like a little more? Yes, please.
:01:31. > :01:34.I think this is perfect party food.- It's pretty, it's delicious,
:01:34. > :01:37.it has that little original touch of the basil.
:01:37. > :01:41.We can't stop eating it. What's anyone complaining about?
:01:41. > :01:43.Another hung jury for Hywel's tart
:01:43. > :01:48.leaves the door open for Aled to make a comeback
:01:48. > :01:53.His final course is close to his heart.
:01:53. > :01:56.His final course is close to his heart.
:01:56. > :02:00.A traditional Welsh rice pudding, inspired by his grandmother.
:02:00. > :02:05.To make it fit for the Great British Menu,
:02:05. > :02:07.he's adding his own twist to the recipe.
:02:07. > :02:10.So what are you doing there now? Just making like a sabayon.
:02:10. > :02:12.I'm going to fold off through the cream right at the last second,
:02:12. > :02:14.so that makes it a bit more of a luxurious texture,
:02:14. > :02:16.like a custard, if you like. Very good.
:02:16. > :02:18.He's also embellishing his dish, with a mixture of macerated cherries
:02:18. > :02:28.and raspberries, and hazelnut crumble topping to serve.
:02:28. > :02:30.
:02:30. > :02:33.I like it when it's down my end. What are you going to do,
:02:34. > :02:36.make us a crumble? What is it? Rice pudding.
:02:37. > :02:39.This could be more dramatic.
:02:39. > :02:41.There's more rice pudding on the edge of the bowl
:02:41. > :02:44.than is in it. Dear, oh dear, oh dear.
:02:44. > :02:46.There's a little something that I like in there,
:02:46. > :02:49.I like hazelnuts in my crumble.
:02:49. > :02:52.Much to my scepticism, I find that the crunchy topping
:02:52. > :02:55.is very addictive.
:02:55. > :02:56.I particularly love the way the raspberries
:02:56. > :03:00.punctuate the creaminess. I have to be honest, I like the dish
:03:00. > :03:02.but I'm expecting that,
:03:02. > :03:04.really, the rice pudding itself
:03:04. > :03:09.is going to be a knockout and it's not. It's good, but it's not great.
:03:09. > :03:11.It's one of those puddings that's going to sit on the table
:03:11. > :03:13.and people will only leave
:03:13. > :03:16.when the last scrap is finished from the bowl.
:03:16. > :03:20.I have loved it, but I am not sure that it is
:03:20. > :03:29.spankingly spectacular or important enough for this banquet.
:03:29. > :03:31.Cooking now completed,
:03:31. > :03:41.the fierce rivals can only wait to be summoned by the judges.
:03:41. > :03:43.Matthew, have you by any chance made up your mind?
:03:43. > :03:45.I have, yes. You have.
:03:45. > :03:47.Oliver? Prue, I have.
:03:47. > :03:53.And so have I. So, let's call in the chefs.
:03:53. > :03:55.So, welcome, chefs, to the judges' chamber.
:03:55. > :03:57.BOTH: Thank you
:03:57. > :04:00.The cooking has been excellent
:04:00. > :04:03.and there have been one or two terrifically outstanding dishes.
:04:03. > :04:05.Matthew, have you made up your mind? I have, Prue,
:04:05. > :04:09.and it's Menu B for me. Menu B. And Oliver?
:04:09. > :04:13.The best menu today, Prue, is Menu A.
:04:13. > :04:16.Ah, well now, I have chosen Menu B.
:04:16. > :04:18.So we have a winner.
:04:18. > :04:28.So let's find out.
:04:28. > :04:40.
:04:40. > :04:43.who will go forward to the Great British Menu final, will be...
:04:43. > :04:53.Hywel Jones. Congratulations, Hywel.
:04:53. > :04:56.
:04:56. > :04:56.Well
:04:57. > :04:57.Well done,
:04:57. > :05:01.Well done, Hywel
:05:01. > :05:05.Well done, Hywel Jones. Now, it is time to answer some of your foodie
:05:05. > :05:10.questions. First on the loin it is Beryl.
:05:10. > :05:15.What is your question for us? question is what is the best way to
:05:15. > :05:20.cook belly pork. I will ask both of you for that. I
:05:20. > :05:27.know you probably have a slow recipe? I would marinade it for 24
:05:27. > :05:34.hours, half salt, sugar, garlic, thyme, rosemary. Pat it dry, cover
:05:34. > :05:39.it in oil, cover it for 100 degrees for three hours and then it will be
:05:39. > :05:45.absolutely succulent. You can cut it and pan-fry it.
:05:45. > :05:51.And Ken? The Chinese make it the best. I have a 5,000 Euro recipe!
:05:51. > :05:57.Is there a woke in that! Believe it or not, no. You take the skin and
:05:58. > :06:03.poke it with holes. You pour hot water over the skin
:06:03. > :06:09.and you rub the inside with spices like five spice and lots of salt
:06:09. > :06:16.and put it in front of the fan for eight hours or overnight and roast
:06:16. > :06:21.it slowly and the skin pops up like popcorn. All of the fat melts off.
:06:21. > :06:28.We'll be around later! There you go. So one at 100 degrees, the other
:06:28. > :06:33.you need a fan. So, what dish would you like to see at the end of the
:06:33. > :06:39.show? Fish fingers! Well, best of luck with your pork belly. Sally
:06:39. > :06:45.from Derby, are you there? Yes I am. What is your question? I have
:06:45. > :06:51.inherited a figure tree rand I would like some savoury recipes.
:06:51. > :06:59.Figures, Shaun? Not this time of year, but what the Jersey Royals
:06:59. > :07:03.are in, I tend to do a nice warm roasted Jersey Royal salad it is
:07:03. > :07:08.with figures, cheese and pancetta. This time of year you can do the
:07:08. > :07:18.same. You could use a little bit of
:07:18. > :07:18.
:07:18. > :07:25.stilton and open the figures, also, you can use Dolce latte, open up
:07:25. > :07:31.the figures and add some of that cheese and then some bacon and
:07:31. > :07:36.olive oil drizzled over and baked in the oven. So, there you go, two
:07:36. > :07:40.recipes. What would you like to see at the end of the show, food heaven
:07:40. > :07:50.or food hell? I'm sorry, Freddie. It is chicken.
:07:50. > :07:50.
:07:50. > :07:58.And Liz from New hey, what is your question? I would like a good
:07:58. > :08:02.recipe for a marinade for a steak. Ken? It is easy, you can do salt,
:08:02. > :08:08.pepper and five spice powder and a dry marinade and leave it for an
:08:08. > :08:13.hour or so. It is fantastic. Is that normal black pepper? Yes.
:08:13. > :08:18.The five spice will infuse it with such good flavours.
:08:18. > :08:28.And cook it in the same way you did? Yes.
:08:28. > :08:31.
:08:31. > :08:37.I would with a French style and chuck steak and using Beaujolais.
:08:37. > :08:45.Marinade it in that, then pat it dry, then fry it in olive oil.
:08:45. > :08:50.There you go, Liz, now, is it food heaven or food hell for Freddie?
:08:50. > :08:53.Heaven! Now, it is that time of the show, where our two chefs bat it
:08:53. > :09:01.will out to make a fantastic omelette.
:09:01. > :09:07.Shaun, on the right side of the board, hour Ken, 51 seconds? Can
:09:07. > :09:14.you go quicker today? I doubt it. I hope so.
:09:14. > :09:19.The rules apply. Are you ready? Quick as you can, a three-egg
:09:19. > :09:29.omelette. Hold on, hold on. Let's get the clock ons the screens,
:09:29. > :09:44.
:09:44. > :09:49.I think you will struggling to catch him up, Ken! This is life!
:09:49. > :09:55.Everybody makes fun of me! It is OK. We have time, don't worry. We only
:09:55. > :10:00.have about two minutes left to cook my dish at the end of the show.
:10:00. > :10:09.I always say I'm a pensioner! You have to give a pensioner more time.
:10:09. > :10:19.It is not a wok! Thank you! OK. In your own time, Ken.
:10:19. > :10:20.
:10:20. > :10:26.You with putting it on my plate?! Sorry! You need glasses as well!
:10:26. > :10:31.Right, Shaun... Yeah, that's... Don't make fun of people older than
:10:31. > :10:36.you. I'm not, but it is definitely
:10:36. > :10:46.cooked though, isn't it? Right, then.
:10:46. > :10:47.
:10:47. > :10:55.Am I moving up the ladder? Ken, are you moing up the board? Oh, God.
:10:55. > :11:05.Would you like to move up the board? No, I don't really care!
:11:05. > :11:05.
:11:05. > :11:13.Shaun? You are both not quicker. 25.36 and Ken 56.8. Still hopeless.
:11:13. > :11:17.Right, Wilfredie get his idea of fen, fish fingers and chips or fell,
:11:17. > :11:25.chicken thighs in a harissa made from chilli. The guys in the studio
:11:25. > :11:32.are yet to make their minds up. Keith Floyd is in Concarneau, but
:11:32. > :11:42.he is off to meet an old friend but first he is off for a crepe. I got
:11:42. > :11:51.
:11:52. > :11:54.'Apart from the amusing scene 'there's the attraction
:11:54. > :11:56.'It's also a popular seaside resort, quoth Michelin,
:11:56. > :12:01.'but, to me, Concarneau - like the other Seven Wonders of the- World - brings one thing to mind:
:12:01. > :12:11.'candy floss and crepe. And crepe is what it's all about.'
:12:11. > :12:11.
:12:11. > :12:18.Absolutely remarkable lady! She makes hundreds of these every day. It's quite incredible!
:12:18. > :12:23.Absolutely remarkable lady! She makes hundreds of these every day. It's quite incredible!
:12:23. > :12:33.Comme ca. Tres bon.
:12:33. > :12:41.
:12:41. > :12:46.Et maintenant un peu du beurre? Oui.
:12:46. > :12:52.The cheese is beautifully-melted. The buckwheat pancake is crunchy and buttery
:12:52. > :12:57.and the egg is a free-range one and delicious.
:12:57. > :13:07.C'est fabuleux! C'est tres bien. Fabuleux!
:13:07. > :13:10.
:13:10. > :13:14.'This little caff nestling in the cobbled streets of St Malo inspired me.
:13:15. > :13:18.'Jacques Yves and his Dad are creating a little map of Brittany, the assiette des fruits de mer,
:13:18. > :13:20.'from lobsters to winkles, clams to crabs,
:13:20. > :13:24.'mussels to prawns, ashes to ashes, dust to dust.
:13:24. > :13:30.'But the sea urchin, that tastes like a moonbeam on a calm sea, is superb!
:13:30. > :13:35.'Expensive, but you could pick it from the shore.
:13:35. > :13:42.'Forget lobster, try cockles, winkles, mussels and clams and perhaps the odd crab or two.'
:13:42. > :13:48.There's a lot more to Brittany than sea food and pancakes.
:13:48. > :13:52.It wasn't always a rich tourist area.
:13:52. > :13:56.The real people eat humble things like this amazing dish today.
:13:56. > :14:00.It's like Lancashire Hot Pot or Ireland's boiled bacon and cabbage.
:14:00. > :14:07.It takes hours to do and we're far too busy to show it all properly.
:14:07. > :14:11.We're bound to have a little glass.
:14:11. > :14:15.You might have met Jacques Yves in "Floyd On Fish".
:14:15. > :14:19.Jacques Yves, while we muck about with all of these things,
:14:19. > :14:25.you've got about two minutes to explain all about this dish.
:14:25. > :14:33.We've got to fill this.
:14:33. > :14:38.Where does this come from?It used to be an old farmer's dish,
:14:38. > :14:42.cooked by women in the fireplace,
:14:42. > :14:46.and it's supposed to be a very poor dish,
:14:46. > :14:54.because everything you needfor that course is supposed to be at the farm.
:14:55. > :14:58.You tie that up. It's a bit boring.
:14:58. > :15:02.It's an old peasant dish, we're doing it very quickly.
:15:02. > :15:09.That's buckwheat flour, eggs, butter, cream and milk, made like a dumpling.
:15:09. > :15:15.Now, we have this brilliant piece of beef and bones of beef
:15:15. > :15:20.and we put those into simmering hot water. Can you see that?
:15:20. > :15:25.They go in there for about two and a half hours,
:15:25. > :15:29.to simmer very slowly for a rich juice.
:15:29. > :15:33.Also...out of the way, for Heaven's sake! Sorry!
:15:33. > :15:38.Imagine that has simmered for two and a half hours.
:15:38. > :15:43.So we put in some onions - one, two, three, four onions.
:15:43. > :15:47.A couple of little turnips, a few carrots,
:15:47. > :15:53.and a few leeks and we let that simmer for about 20 minutes.
:15:53. > :16:02.20 minutes has passed - we then put in the cabbage, for which Brittany is famous.
:16:02. > :16:06.That was two and a half hours ago.
:16:06. > :16:12.At the same time, in this big boiling pot we've got water.
:16:12. > :16:16.We have this dumpling which we put in there, but we don't -
:16:16. > :16:23.we pass that to the director, who wouldn't get in the World Cup!
:16:23. > :16:33.What about this? Oh! I forgot to put- the smoked bacon and sausages in!
:16:33. > :16:35.They go in for the last hour or so.
:16:35. > :16:39.At the same time, these dumplings have been cooked. Can you still see me?
:16:39. > :16:42.Let me show you what happens next.
:16:42. > :16:50.You have...these brilliant pieces of meat, cabbage and vegetables.
:16:50. > :16:56.Look at that - beautiful!
:16:56. > :17:01.There's the beef cooked.
:17:01. > :17:06.Okay? There's the consomme you'll eat as a soup before the dish.
:17:06. > :17:10.There's the cabbage we added almost at the end of the cooking.
:17:10. > :17:15.There are the carrots - it's really rather good, isn't it?
:17:15. > :17:23.Now, go weed the garden, read cookery books, do your yoga and we'll dish it up to taste.
:17:23. > :17:26.Well, there you are.
:17:26. > :17:30.Okay, long, loving pan across this:
:17:30. > :17:35.smoked bacon, rib of beef, smoked sausage, turnips,
:17:35. > :17:40.little carrots, cabbage and this splendid dumpling.
:17:40. > :17:46.It's typical in France - a long-cooked dish with simple ingredients.
:17:46. > :17:49.Why, in Britain, are we ashamed of what we do?
:17:49. > :17:55.Lancashire Hot Pot is exactly the same kind of thing.
:17:55. > :17:58.This is a peasant farmer's dish.
:17:58. > :18:06.Curiously, you do not eat this with cider or wine or beer, but with milk.
:18:06. > :18:11.I met Jacques Yves two years ago when this series "Floyd On France" was created.
:18:11. > :18:17.One night we were sipping our milk with nothing better to do on a cold night
:18:17. > :18:27.and we planned "Floyd On France". Good night.
:18:27. > :18:30.
:18:30. > :18:31.And
:18:31. > :18:31.And there
:18:31. > :18:34.And there will
:18:35. > :18:40.And there will be more classic stuff from Mr Floyd on next week's
:18:40. > :18:50.show. Now, it is time to find out if Freddie is facing food heaven or
:18:50. > :18:52.
:18:52. > :18:57.fell. Everyone has made their mind up that Freddie could be facing
:18:57. > :19:00.food heaven or food hell it could be fancy fish fingers or chicken
:19:00. > :19:05.thighs in a harissa made from chilli with tomatos and all of that
:19:05. > :19:08.stuff. How do you think that these guys decided? I've been nice to
:19:08. > :19:13.them. I reckon they will go the fish fingers.
:19:13. > :19:19.You have been nice to them, Shona changed her mind and they are all
:19:19. > :19:26.going for the fish fingers. First, I need o make the breadcrumbs and I
:19:26. > :19:30.want you to make the tartare sauce, want you to make the tartare sauce,
:19:30. > :19:35.Shaun. Ken, if you can make me the chips
:19:35. > :19:40.please, but not in the wok! No, not in the wok.
:19:40. > :19:48.You can use the Japanese crumbs, they are a dry Japanese crumb.
:19:48. > :19:54.It is dryer than the fresh breadcrumbs and they crisp up well.
:19:54. > :19:59.This is a simple version. You could put herbs in there and bits and
:19:59. > :20:04.pieces, but we'll just breadcrumb these up. You can make this for
:20:04. > :20:12.your kids, you see? I'm watching. It is easy. For the fish fingers
:20:12. > :20:17.you need flour, which we have got. You need egg, without the shep,
:20:17. > :20:20.hopefully. We need a fork there. -- without the shep, hopefully.
:20:20. > :20:25.Then we need a fork and the breadcrumbs.
:20:25. > :20:35.You mix them together? The idea is to keep them separate first.
:20:35. > :20:35.
:20:35. > :20:43.The word for this is it panne, to kout in flour, egg and breadcrumbs.
:20:43. > :20:47.It is done with chicken kiev and all of that stuff. We are using
:20:47. > :20:51.rapeseed oil that is made all over the place really.
:20:51. > :20:59.They make this out of oil-seed rape. It is healthy oil.
:20:59. > :21:04.Very good for us. The fact we are going to deep fry the fish is
:21:04. > :21:11.irrelevant, but it is all good. Now this fish is going to be cut into
:21:11. > :21:16.thin strips, this is haddock. Traditionally goujons would be done
:21:16. > :21:23.with sole or plaice, mainly a flat fish.
:21:23. > :21:33.To make this you basically dip the fish in the flour, there you go,
:21:33. > :21:37.
:21:37. > :21:44.then put it in the egg, and then the breadcrumbs? Is that it? What
:21:44. > :21:48.do you mean? That is pretty simple. Even I could do that! Yes, flour,
:21:48. > :21:55.egg and breadcrumbs and then deep fry them.
:21:55. > :21:59.It is the same with chicken. Flour, egg and breadcrumbs. You can buy
:21:59. > :22:05.the breadcrumbs made, you didn't even need to blend them.
:22:05. > :22:12.So you make it even Easter! drier the crumb the easier. The
:22:12. > :22:19.Japanese crumbs are fantastic. Panko breadcrumbs are fantastic,
:22:19. > :22:24.aren't they? Absolutely. That's it.
:22:24. > :22:27.Ken is getting our chips in. Since I am over here I can do your
:22:27. > :22:31.fish as well. Straight in there. Then the fish
:22:31. > :22:36.going in for four minutes. I will do that for you.
:22:36. > :22:43.I will do a thing that I have never done before.
:22:43. > :22:52.I will do something that I have never done on Saturday Kitchen,
:22:52. > :22:57.beans! It is not easy getting the right bean! Do you know how to make
:22:57. > :23:07.barbeque beans from these? Soy sauce, brown sugar and that's
:23:07. > :23:07.
:23:07. > :23:12.If you want to put a bit of spice in there, add some chilli, that is
:23:12. > :23:16.it! Over here is a simple mayonnaise. Then what we are going
:23:16. > :23:19.to do so to turn this into tartare sauce.
:23:19. > :23:26.What is in tartare sauce? Obviously them.
:23:26. > :23:30.Ger kins, capers, shallots and herbs. That it is. It is basically
:23:30. > :23:34.that folded into the mayonnaise, but you can see, the mayonnaise we
:23:34. > :23:44.have made, look at that yellow. It produces this wonderful colour. It
:23:44. > :23:45.
:23:45. > :23:51.is fantastic for this. You just concentrate on the beans.
:23:51. > :23:56.Get your priorities right! I didn't get to speak to you about your
:23:56. > :24:01.adventure you set up after the cricket, the academy? It is great.
:24:01. > :24:05.It is all about the kids. We have 70 this year up an down the country.
:24:05. > :24:11.It is not about trying to find the stars of the future.
:24:11. > :24:15.We are doing well at that? I'm abit disappointed. Well, I retire,
:24:15. > :24:21.Lancashire are winning the championship and England are number
:24:21. > :24:26.one. It's a good job I'm not fragile! Yes, it is amazing, I go
:24:26. > :24:29.down and watch the kids playing the cricket. It is all about that. That
:24:29. > :24:34.is important to me. Cricket changed my life.
:24:34. > :24:40.Is it still difficult to get kids into that sort of stuff with all of
:24:40. > :24:47.the other stuff, the computer games, they are not doing it so much?
:24:47. > :24:52.Even my own kid. He is five eyears old he is always playing on his DS.
:24:52. > :24:57.You is to take it off him. I think when you are doing well in a sport,
:24:57. > :25:03.the country gets behind them. At the minute England are until one in
:25:03. > :25:08.the world. It has come back to life again.
:25:08. > :25:18.My grandfather taught me how to play cricket. When I was six years
:25:18. > :25:19.
:25:19. > :25:29.old he used to bowl at me. He used to pretend to be Truman he
:25:29. > :25:33.
:25:33. > :25:43.would bowl with a proper cricket ball and he a bat from like Toys
:25:43. > :25:44.
:25:44. > :25:50.RUs. How are we doing with the fish? A little bit of lemon jaws in
:25:50. > :25:58.there? A touch more. I remember when my wife first
:25:58. > :26:07.cooked for us, she left the head on it. Then put herbs in the middle. I
:26:07. > :26:15.thought, I cannot eat that, you have to batter it and fry it.
:26:15. > :26:25.Then she left these grown things on it, I thought why are you giving me
:26:25. > :26:32.
:26:32. > :26:38.cucumbers? She said that they were courgettes! Now, I'm cooking for
:26:38. > :26:45.you Freddie, so I will just put down it small portion.
:26:45. > :26:50.Give them another minute there, Ken! He is so cheeky! Very cheeky.
:26:50. > :27:00.A bit of the old tartare sauce that is left to one side.
:27:00. > :27:20.
:27:20. > :27:26.Lemon... Ken, in his own time! Don't ruin it! No greenery! Some
:27:26. > :27:33.beans! Ruined by the beans. Five years of doing this show. A
:27:33. > :27:39.springle of -- a sprinkle of parsley, I've had enough. Freddie,
:27:39. > :27:46.dive N do you want to bring over the glasses, girls? He is straight
:27:46. > :27:49.into the beans. Taste the home-made fish fingers, now you know how to
:27:49. > :27:52.make them. I didn't think you could get better
:27:52. > :28:01.than the frozen once, they are amazing.
:28:01. > :28:11.That is because I cooked them. The chips are hard! Crispy! There
:28:11. > :28:13.
:28:13. > :28:21.you go girls. This is what Olly has chosen it is a Fiano Sannio, priced
:28:21. > :28:27.at �7.9. -- � 7.99.
:28:27. > :28:31.The tartare sauce is nice as well. Are you converted from beans to
:28:32. > :28:34.tartare sauce? No, but it is nice. Well that's all from us today on
:28:34. > :28:37.Saturday Kitchen. Thanks to Shaun Rankin, Ken Hom, and Freddie
:28:37. > :28:40.Flintoff. Cheers to Olly Smith for the wine choices and to our chef's
:28:40. > :28:42.table guests, Shona and Shelley. All of today's recipes are on the
:28:42. > :28:45.website. Go to: bbc.co.uk/saturdaykitchen We'll be