01/10/2011 Saturday Kitchen


01/10/2011

James Martin hosts the cookery show, with guest chefs Ken Hom and Shaun Rankin, and wine expert Olly Smith. Former England cricketer Freddie Flintoff faces his food heaven or hell.


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Transcript


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Good morning. If you like fantastic food then you're in the right place.

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This is Saturday Kitchen Live! Cooking with me in the studio are

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two great chefs. First, all the way from the tropical island of Jersey,

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it's the man behind the Michelin star menu at the award winning

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Bohemia restaurant. It's Shaun Rankin. And next to him is man who

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defies the laws of ageing. He looks younger with every passing day and

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with every wok he sells! It's the brilliant, Ken Hom. Good morning to

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you both. Thank you. Thank you. On the menu, Shaun, what do you

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have for us today? We are doing roast rabbit loin in pancetta with

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Moroccan style couscous and calamari. The rabbit is steamed

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first. Rab Iain Duncan Smith, you are

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using the saddle? -- rabbit, you are using the saddle? Yes.

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You can confit the legs? Yes. You can use the whole lot.

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And readily available now? Yes. You can see it in the supermarkets. At

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the butcher. I'm hoping that somebody at home will give it a go.

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Ken? What is on the menu for you? Oyster beef. Everybody in this

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country love it is. A warm vegetable salad with a curry

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vinaigrette. Curry is used a lot in these

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dishes? Yes, the thing is that lots went over from Singapore and

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Malaysia, and went over to India. Two terrific dishes to look forward

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to and, of course, we've got a great line-up of foodie films from

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the BBC archive too. Today there's Rick Stein, The Great British Menu

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and Keith Floyd. Now, our special guest today is one of England's

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greatest ever sportsmen. His incredible performances during the

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2005 Ashes victory have made him a cricketing legend. Welcome to

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Saturday Kitchen, Freddie Flintoff. You can sit down, how tall are you

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any way? 6ft 4. Slightly heavier than I used to be.

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You need that, though? Yes, I guess so, but now I have to be more

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careful. You retired in your early 30s?

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Injuries, I had two surgeries, finally my knee gave up.

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A good enough reason to retire, but you've been busy? I have done TV

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stuff, we did discovery stuff in the wild. Getting dropped off in

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Botswana. Are you much of a cook at home? Now,

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of course, at the end of today's programme I'll cook either food

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heaven or food hell for Freddie. It'll either be something based on

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your favourite ingredient - food heaven, or your nightmare

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ingredient - food hell. Food heaven? Chips and beans.

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I don't think I have ever cooked that.

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Food hell? Chicken. They try to fancy it up, wrapping

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it in bacon. Put cheese in it. What about the rabbit? I have never

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eaten it before. There you go, so, food heaven, it

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is fish fingers chips and beans. I am going to roll the strips of

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fresh fish and deep fry them and serve with a file of thickly cut

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chips and home-made tartare sauce. Sound good? Yeah, apart from the

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tartare sauce! Or, Freddie could be facing food hell, chicken thighs in

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a harissa made from chilli, mar naided with cumin, garlic and

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paprika, cooked with tins of tomatos, onions and served with a

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chickpea salad. Nice! It is not supposed to be

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nice! I try my best. You will have to wait until the end of the show

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to see what Freddie gets. Now to the other end of the table,

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we have Shona and Shelley. Both of you are keen gardeners as well as

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keen cooks? We try. I have young children, we do it

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together. That's the best way to get young

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kids started in food, but teaching them how it has grown. What is your

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most successful crop this year? Tomatos.

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They are doing well. We did not do so well with the

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staubz. And at the end of the --

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strawberries. And at the end much the show you

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get to help decide what Freddie will be eating.

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If you would like to contact us, call:

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And you can put your questions to us live a little later. If you are

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on the show, I will be asking you if Freddie stkpweting food heaven

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or food hell. Whilst one of the girls gets a tin of beans, we have

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with us from the top restaurant Bohemia, if is Mr Shaun Rankin. So,

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rabbit. What are you doing with it? I have pre-prepared the rabbit. I

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have wrapped it in cling film. I am popping it in a steamer.

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popping it in a steamer. You will show us that later? Yes.

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The ingredients? We have mustard, tarragon, dill, roasted tomatos,

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olives and couscous. Now, couscous is a manufactured

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product, the bulgar wheat you soak. Couscous you add the water to it?

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Yes. I will do the couscous first,

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whether it is nice and hot, add that chicken stock to the grain.

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Then I will finish it with lemon juice and oil. I will show you now

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how to prepare the rabbit. You can buy the rabbit in this form, just

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the saddle, if you wish to. I think that rabbit is an understated

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protein. It is virtually fat-free. I think that people are a bit

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scared or put off by it, to be honest.

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When you look at it is bity? The legs and everything else? Yes, it

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can look like that. A lot of the times when the butcher hangs it up,

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it is not exactly... You get a lot of this in the markets? China?

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know that they say in China they eat everything in the kitchen but

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the table. We actually smoke it. It is really

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delicious. How is that served then? It is

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served at room temperature. It is like a starter, you serve it with

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things like nuts and rice wine. This is what I love about Chinese

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food, we have olives, you have smoked rabbit! Now, the saddle?

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am trimming them off now. There is a membrane in there that we have to

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get rid of. Put that there. Get rid of that out of the way.

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Thaws -- that's your couscous. OK, for this, top and tail the

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loins like so. Then I have pancetta, you can use Parma ham if you want

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What about normal bacon? You can do. And you want the dry-cuered --

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cured bacon? Yes. Basically, cooking the rabbit like this,

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steaming it first, taking it out, it keep it is nice and moist. A lot

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of people think that the rabbit will be dry and tough, but this way,

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it is the best of both worlds. There is a nice steamed rabbit

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inside and the crispy pancetta or bacon on the outside.

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I mentioned saddle, but you can use the legs? Yes, salt them down, give

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them thyme, garlic, lemon juice, put it in the fridge, then cook

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them slowly, in a stock if you want to. About 100 degrees.

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So, we cling film that like that. Why the cling film? Is it to hold

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the shape? That's it. That is what I've just put in the

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steamer. Which is one little parcel like that

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Right. Are they special rabbits or can you

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eat any rabbit? Special rabbits?! No, only supermarket rabbit.

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It is a topic of conversation we don't want to get into.

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You would treat the wild rabbit slightly differently? Yes, it is a

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lot more stronger. The farmed rabbit is tender.

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At least there is no shot in it. Next up is the Kalamari.

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It is great. You have brought the weather with

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you. Jersey has its own microclimbat?

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are fortunate. We are blessed with great sunshine all the way through

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the year. Did you get over there this year?

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didn't. Remember in September, you were on

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about flying over. I tried to fly over, but you get a

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lot of sea fog. I think you could get trapped on the island a lot?

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You do, lots. The fog does come down, but we are blessed with

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amazing sunshine. Hence the produce, Jersey is well known for the Jersey

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Royals and great produce. You are close to France? We are, an

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hour by ferry, straight into St Malo.

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All I have done is cleaned the calamari. Score it on the back it

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helps with the caramelisation process.

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Is this a way of stopping it from ding tough? Yep.

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Cook it fast or cook it slow. But not in the middle?

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So, score the outside. Like that little nicks.

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How is the couscous doing? Getting there. We have lemon and you want

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olive oil in there, I take it? Please.

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There we go. That's the fish prepared.

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Here is plain olive oil. Now, the restaurant, you know seasonal

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produce, but fish is a big thing? Yes, we have our own oyster beds

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from the area of Groove Hill. So we use lots of fish.

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I can't wait for the asparagus season to start. The restaurant has

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gone really well. Eight years on, going really well.

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If you would like to ask a question on the show, call this nom :

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-- call this number: You can find Shaun's recipe along

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with all of the other recipes on the show at

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bbc.co.uk/saturdaykitchen. A little touch of olive oil on to

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the calamari. The rabbit has had six minutes.

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Great. Now the couscous, salt, lemon juice,

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olive oil. Now, the fish, salt and pepper, a

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little bit of olive oil too. Get the pan ready.

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Freddie is wondering where the baked beans are! Now the rabbit

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comes out. Can you unwrap that, please, James. I'll cook the

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calamari here. Let me taste that.

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Is it OK? It's good, yes! There you go, there is your little rabbit.

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Right, the calamari goes in. These are a few of the tentacles as

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well. I quite like the tentacles.

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I'll bring that over there for you. It will be quicker.

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Thank you. A nice hot pan. Put that one on

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there. The handle's hot! Butter into the

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calamari please, James. The rabbit is going in. We are going to get

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the pancetta nice and crispy. This is just to get the bacon

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crispy? Yes. Plenty of butter in there, James?!

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Stkpw If you want a simple snack, you have the fish, the salt, pepper,

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and done. Or you could cook that in a wok!

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Kerching, kerching! So, really, just to plate.

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A nice warm couscous salad. Really simple to do this. Don't

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overcomplicate things. The rabbit has a nice delicate flavour. A

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little bit of couscous on there. Pop that there.

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Then with the rabbit just cut that into nice slices. You can see it is

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perfectly cooked. A great smell coming from it. You

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can see how simple it is. It is one of these ingredients that

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people should try at least once to see if they like it.

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Definitely. It really is understated. A few bits of calamari

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on top. Of course the squid and the pork go

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well together, so why not calamari? Yes, very Spanish flavours. A

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little bit of the juice on top. So, remind us what that is again?

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Roast rabbit loin in pancetta with Moroccan style couscous and

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calamari. Looks good to me, but does it taste

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good? Have you tried rabbit before? No. I feel slightly guilty, we used

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to have a pet rabbit. Lovely, now you know where it has

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gone! It was called Frisky, there is nothing frisky about this.

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Like it? It is nice. It is salty. That's the pancetta.

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You can pass that down or eat it all if you want. We need wine to go

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with this, we sent our wine expert Olly Smith to go to Sussex this

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week. What did he choose to go with Shaun's super squid and rabbit? I

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have come to Lewes Castle with my best friend Barney. He has come to

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help me sort out some top wines for the day. Barney, fetch. Thanks!

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With Shaun's rocking rabbit it could be an opportunity to pair up

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with some red, however, with the clever addition of the squid from

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the sea, I am selecting a rather fragrant Vina Costeira 2010.

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You could dab it behind your ears. This wine comes from gal itcha in

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north-western Spain. It is a green and verdictant area, influenced by

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the cool Atlantic ocean. This is a modern, exciting Spanish wine that

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I absolutely love. Viva the vino. The salty pancetta

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is crying out for a freshness, brightness, a tpwist of acidity.

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Also the herbs, with the couscous, for that, I'm loving the subtle

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aromatic twist that this grape brings and finally, the intensity

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of the black olives, the intensity of the chicken stock, for that you

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need a bit of depth. Shaun, cheers! Cheers indeed. What do you reckon?

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I think it is great. Great. I think that for under �8 it

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is a bargain. And even if you were just to have a

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salad itself, you could still do that.

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Happy? The wine? Yes? It's a bit fruity for me.

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But it is nice, though. Girls? Yep, we like the wine and

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the food. Ken, you are a wine connoisseur,

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what do you reckon? Especially with the squid, it is perfect and goes

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well with the rabbit. You could be joining us here at the chef's table

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eating the food and drinking the wine, just write to us with your

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address and daytime telephone number:

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Later on Ken is cooking something tasty for us. What is it again?

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Oyster bof. Would that be in a wok? Absolutely!

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Now, let's go across the pond to catch up with Rick Stein. He is in

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Maryland, at Chesapeake Bay, he is cooking some oysters, take a look

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seafood odyssey came from reading seafood odyssey came from reading

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It's about Chesapeake Bay and it's about the watermen

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and the oystermen who go out in old sailing boats called skip jacks.

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Nowadays they're mostly for tourists-but there's one that's still going

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In England we revere them a bitbecause they're rare so we only tend- to eat them in the shell, raw.

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But here you can have 'em deep fried,shallow fried, rockafella with bacon, cos they're in such plenty.

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I just want to open a few and drink some wine.

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Fantastic. They're really plump, aren't they, but they don't taste oily.

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They're quite lacking in salt

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cos it's fresh water herebut they've got a brilliant taste.

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This dish is called Hang Town Fry and there's a story behind it.

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It's an American oyster dish and it comes from the wild west

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and the story goes that a chap who is condemned to die is asked whathe would like for his last breakfast.

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So he thought of all the best things-he liked in life and one of them was-oysters, cheese, eggs, good bacon

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and that's how the dish evolved.

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It's such a dish full of enthusiasmand joy I can't imagine anyone about- to be strung up thinking of this.

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But there you go, it's a nice story.

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Well, first of all, you turn the oysters over in some seasoned flour

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and pat them so they're not too floury.

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Then into another little bowlof beaten egg, using yolk and white,- pass them through that.

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Finally into a bowl of crushed crackers like saltines, matzos,cream crackers, that sort of thing,

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then you're ready to fry them.

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Put a bit of oil in the bottom of the pan

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and fry them for maybe only a minute-each side so as not to overcook them.

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Take the oysters out of the pan,empty the oil, wipe it out, then rub-the bottom of the pan with butter.

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Now put the oysters back in the pan in a sort of clockwise fashion

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so everybody gets their fair share.

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Now an idea of mine is to squeeze each oyster with a little bit of lemon juice.

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Now for the filling.

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Beat about six to eight eggs into the bowl

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then add some grated hardcheese like parmesan or hard cheddar.

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And a good lot of parsley.

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Whisk that all up with a couple of tablespoons of cream to lighten it up.

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And then just pour that back intothe skillet all around the oysters.

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Now, don't cover the oysters

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because the finished dish will be like tops of hills in a mist,

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with the oysters poking through.

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Then you just put that on a lowish heat for about ten minutes, just to set the eggs.

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Get some good rashers of back baconand grill or fry them till they'rereally crisp and sprinkle parsley.

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And actually, it's such a good dish that we serve it at home asa lunch dish, with sauteed potatoes

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and a little salad,lightly dressed with good olive oil.

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But the main reason I came to the bay

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The one dish I'm gonna bring back from America this time is Maryland Crab Cakes

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because it is the most exciting dish.

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Somebody said the secret of a good crab cake is crab

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and that's a good joke cos what he means is lots of crab and little of anything else.

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This crab is fantastic. Why can't we get crab like this in England?

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See? It's lumpy, full and fresh.

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So into a bowl goes that meat.

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Look at that. Isn't that beautiful?

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Then, a little bit of parsley.

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And then some crackers.

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The point of crackers is not like potato to bind it together, it'sjust to make the mixture a bit dry.

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Just fold that through.

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Don't that look good? You could eat it like that.

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Just a little bit of egg, one egg.

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A good tablespoon or so of mustard,

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a little bit of lemon juice about one tablespoon.

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And finally some mayonnaise.

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Now, this again binds it, gives it a bit of moistness.

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Some crab cakes I've had over herehave too much mayo in them so they get really rich and a bit gaggy.

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It's great out here in the open air,- just the sort of dish I like to make outdoors.

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Just add that in there.

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And now mould up the crab cakes.

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See, it's nice and dry. I'll make four.

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I'll leave them in the fridge for an hour just to go cold

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and get really nice and firm. You can fry them then.

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It's just a suggestion of a sauce.

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I've got some very good wine vinegar. Let it boil down to a tablespoon.

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If you reduce vinegar down it gets this lovely sweet but still sharp flavour.

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Now I'll add some clarified butter.

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Then the tartness of the fresh chopped tomatoes and a bit of tarragon.

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It's just going to lift the flavourof the crab and also look very nice,

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with some nice green and red in it.

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A little bit of pepper, there we go.

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I'll just taste that.

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Probably needs just a little bit more salt.

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Just take that off, leave it just nice and warm.

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Big pan and now we're ready to fry off the crab cakes.

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A bit of clarified butter in the pan.

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So that'll take about ten minutes to cook through.

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I don't want to colour up these too much.

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I like American deep fried seafood but there's a tendency to make everything a really dark brown.

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They like it a much deeper colour than us but I think it's not veryattractive and tastes a bit acrid.

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Now, that's so appetising. You still- see the white bits of crab meat.

:26:41.:26:49.

I'll put a couple on the platewith the tomato and tarragon sauce.

:26:49.:26:59.
:26:59.:27:04.

That

:27:04.:27:04.

That cat

:27:04.:27:04.

That cat certainly

:27:04.:27:09.

That cat certainly had a treat. Like Maryland we have great local

:27:09.:27:13.

seafood close tore home. I've been to the Isle of Man this week. They

:27:13.:27:21.

have tonnes of these things, little queen scallops. I thought I would

:27:21.:27:25.

do a twist on the oysters rockefeller dish.

:27:25.:27:30.

We have some English cheese, I thought I would do that with bred

:27:30.:27:36.

cims with some parsley. -- with some breadcrumbs.

:27:36.:27:44.

I om going to do a little sauce to go with the queenies in here. So a

:27:44.:27:49.

little bit of olive oil and throw them in the pan. I don't know if it

:27:49.:27:53.

is a northern thing, but cricket was is your blood, really? It was

:27:53.:27:59.

in mine when I was a kid? Lancashire and Yorkshire, always a

:27:59.:28:03.

bit of rivalry? Yes, all the way through, the rivalry between the

:28:03.:28:09.

two counties has been fierce. It is still going, but a not so

:28:09.:28:14.

good year for Yorkshire? Yes, a great one for Lancashire, but on

:28:14.:28:17.

the other side Yorkshire were relegated.

:28:17.:28:22.

Thans to that. You want Yorkshire to be strong,

:28:22.:28:25.

you want them to keep the Roses Match.

:28:25.:28:31.

How did you get started? I remember being on the side watching me dad.

:28:31.:28:37.

Me and me brother Chris would be pushed around the boundaries. My

:28:37.:28:42.

mum would make the teas. I was picked up by Lancashire at 156789

:28:42.:28:48.

You were playing in the under 11s for Lancashire? Yes, I started in

:28:48.:28:55.

the under nine. Then under 13s and young England for the under 15.

:28:55.:29:02.

Then I realised you could get paid for playing it was great down the

:29:02.:29:12.
:29:12.:29:12.

tuck shop. I had about �55 in my pocket! You went tonne have a -- on

:29:12.:29:18.

to have a great career, and international career? I played at 1,

:29:18.:29:24.

and started professionally at 16. Although I finished young, I had a

:29:24.:29:30.

good run. The career had ups and downs, but there were some really

:29:30.:29:34.

great runs. You had the nine sixes? Yes.

:29:34.:29:44.
:29:44.:29:46.

And the Aussies, you ran out of captain? Yes, Ricky Pontin. I don't

:29:46.:29:56.

think I had ever run anyone out in me life. He hit it and I pretended

:29:56.:30:00.

I knew what I was doing it was not the case.

:30:00.:30:05.

I mean, retiring at 31, it is young for a sportsman, let alone a

:30:05.:30:09.

cricketer? The injuries caught up with me. I was never designed to

:30:09.:30:15.

bowl. The size of my action it all caught up in the end. The flip side

:30:15.:30:20.

is that you play less at 31, but I am fortunate I've been offered to

:30:20.:30:29.

do a wide range of things from paddle shores to Survival, all

:30:29.:30:34.

sorts. And I saw driving into London big

:30:34.:30:39.

posters of you, your face everywhere? It is a bit

:30:39.:30:44.

embarrassing? Well, tell us about your new programme? It is a one-off

:30:44.:30:50.

for you, but part of a series? It is for Discovery. There are eight

:30:50.:30:55.

of us dropped up in various parts of the world. You have to fend for

:30:55.:31:05.
:31:05.:31:06.

yourself. I was in Botswana. I am not great on geography, I had

:31:06.:31:16.
:31:16.:31:17.

never heard of the area. It was me, some cans and a machete! It was

:31:17.:31:21.

proper minimum rations? A lot of programmes like that, you think

:31:21.:31:26.

there is a tuck shop around the back? You tell people, they think

:31:26.:31:32.

you are fudging it. That the crew is there, but it was not the case.

:31:32.:31:37.

I had a drop box to pick up films for the camera. The food I was

:31:37.:31:43.

meant to hunt, fish. I could not catch a fish. I was a bit lazy. I

:31:43.:31:48.

used it as a bit of a detox for a few weeks.

:31:48.:31:54.

Lose a few pounds! I lost so much weight, but it is amazing, you get

:31:54.:31:59.

the chance to do it, some of the stuff I saw, I filmed elephants.

:31:59.:32:04.

The exact story, you walked off, they said not to, what did you do,

:32:04.:32:09.

the warning signs were flapping ears and stamping feet, you just

:32:09.:32:16.

sat there? But I was getting bored sat around me tent. We had two days

:32:16.:32:20.

of survival training before I went. My attention span is not massive. I

:32:20.:32:28.

was stad on the top of a ter mite mountain with me camera. Point it -

:32:28.:32:32.

- pointing it in the direction of the elephants. The truth is that

:32:32.:32:38.

they can hide really well! One of them came out from behind the tree,

:32:38.:32:44.

it started to come closer. He to start backing off a bit.

:32:44.:32:47.

Unbelievable. Having done it, I have a different appreciations for

:32:47.:32:52.

the wildlife, what is around us. I always say if you want to see the

:32:52.:32:56.

animals go to the zoor or the safari park, but having seen it,

:32:56.:33:01.

you want to see more and more. That was the theme of the week. I wanted

:33:02.:33:10.

to see everything. I watched a part of it were --

:33:10.:33:14.

where you were in the night time, you set up the camera outside of

:33:14.:33:22.

your tent. You hear lots of things but this particular noise, was it a

:33:22.:33:27.

hyena? The hyenas you think are in the distance, but they get closer

:33:27.:33:32.

and closer, but I wanted to see the wildlife, but you have to be

:33:32.:33:41.

careful to see certain things or what you wish for. I saw two lions,

:33:41.:33:46.

I dived in me tent. I was surrounded by lions, roaring.

:33:46.:33:50.

Hearing them in the distance, but seeing them like that is a

:33:50.:33:56.

different thing. I was coming in from a night out in Blackpool, they

:33:56.:34:00.

were the zoo, that was alright, but when they are eight feet from your

:34:00.:34:05.

tent, it is a bit hairy. You were filming this? I was

:34:05.:34:09.

filming myself. All of the noises were coming around me. To begin

:34:09.:34:14.

with I was petrified. After a while I found it bizarre. In a tent in

:34:14.:34:20.

the middle of Botswana, surrounded by lions on me own. Like, what am I

:34:21.:34:26.

doing?! You could anybody Blackpool! I'd not eaten for a week,

:34:26.:34:31.

I reckon if he came near me, I would have bitten him. I was

:34:32.:34:36.

starving! They taught you how to filter water. It is a fascinating

:34:36.:34:41.

insight. You get a lot of programmes, there are ex-SAS out

:34:41.:34:46.

there, but this is reality. It is a man in the street's perspective.

:34:46.:34:51.

They taught us what to do. I had a lot of river, the camp was next to

:34:51.:34:58.

the river, but you had to filter. I could not be bothered boiling it, I

:34:58.:35:06.

filtered it through my underwear. I have been lucky. I have done

:35:06.:35:14.

things that you tell you not to do. I drank the water, and ate the

:35:14.:35:19.

street food from the vendors. Well, hopefully you will not be ill

:35:19.:35:25.

with this. When does it start? 9.00Pm on Wednesday.

:35:25.:35:29.

These are the scallops. You have not followed any of this. I have

:35:29.:35:33.

been busy nattering away. All of the recipes are on the

:35:33.:35:37.

website. Dive into that I have something that you will

:35:37.:35:42.

enjoy. Thanks, yes. A bit of dry mouth!

:35:42.:35:47.

You are supposed to eat it first! There you go.

:35:47.:35:50.

Good? Yes. Right, what are we cooking Freddie

:35:50.:35:58.

at the end of the show, is it food heaven? Fancy fish and chips, with

:35:58.:36:01.

home-made tartare sauce to dip it all in.

:36:01.:36:08.

However, we are going to change that and get some baked beans or

:36:08.:36:12.

could Freddie be facing food hell? Chicken thighs in a harissa made

:36:12.:36:18.

from chilli, cooked gently with onions, tinned tomatos, potato and

:36:18.:36:25.

served with a chickpea salad on the side. Some of the guys her get to -

:36:25.:36:30.

- here get to decide Freddie's fate here, Shaun? It has to be fish and

:36:30.:36:35.

chips. And Shelley? The chicken! I don't

:36:35.:36:39.

believe it. Now, we have reached the Welsh heat

:36:39.:36:47.

of the Great British Menu. The boys are fighting for a place

:36:47.:36:57.
:36:57.:37:06.

Aled's got the edge having cooked not to let his nerves lose him

:37:06.:37:10.

Nervous, putting your food in front of the judges?

:37:10.:37:12.

I am nervous. Today's going to be a sterner test. How did you find it- last year?

:37:13.:37:17.

Petrifying, you don't know what they're thinking,

:37:17.:37:19.

you've no idea whether they're slating your food or enjoying it.

:37:19.:37:23.

His menu kicks off with a refined take

:37:23.:37:25.

on the Welsh classic, lamb broth cawl,

:37:25.:37:28.

with sweet breads, stuffed cabbage leaves and leek and ham terrine.

:37:28.:37:31.

But it's Aled who'll get the tasting started today

:37:31.:37:34.

and his menu commences with a tricky four ways with guinea fowl,

:37:34.:37:38.

including a ballatine, oggy pasty, crispy wings and liver parfait.

:37:38.:37:42.

With so many separate elements to get right,

:37:42.:37:45.

Hywel senses an opening to derail his rival.

:37:45.:37:47.

So, Aled, have you made any changes to your starters?

:37:48.:37:50.

The only change I'll do is cutting out the silly little errors.

:37:50.:37:53.

A few seasoning misjudgements. Is the parfait set?

:37:53.:37:56.

Obviously it's difficult to look at it,

:37:56.:37:58.

but wobbling it, looking at it, looks pretty good to me.

:37:58.:38:01.

Is it set or not? I'm confident that it's set.

:38:01.:38:05.

Ignoring Hywel's jibes, Aled takes his wings out of the fryer,

:38:05.:38:09.

places the ballatine of leg on the slate

:38:09.:38:11.

and takes the breast meat oggy straight out of the oven

:38:11.:38:15.

and, with little time to spare, gets it to the pass.

:38:15.:38:19.

Down to the judges now, isn't it? So they say. Thank you, gents.

:38:19.:38:26.

That'll do for me, but I don't know- what you're going to eat.

:38:26.:38:31.

It's a bit meagre. It's not meagre.

:38:31.:38:36.

I must say, it is... Very good The pate flavours are delicious.

:38:36.:38:40.

That's good. Things are beginning to look up.

:38:40.:38:43.

I'm very happy to see guinea fowl.

:38:43.:38:47.

Guinea fowl is what we should be eating

:38:47.:38:50.

instead of chicken. There's so much- flavour in guinea fowl

:38:50.:38:53.

and we've seen very little in any competition.

:38:53.:38:56.

This guy can make pastry.

:38:56.:38:59.

The pate's delicious, but I don't think liver pate

:38:59.:39:02.

in a kilner jar is going to rock my world.

:39:02.:39:05.

Honestly it's not generous enough, is it? They're like canapes,

:39:05.:39:07.

I don't have a sense of sharing, conviviality, feast.

:39:07.:39:11.

It's such a waste of a course,

:39:11.:39:14.

when the first course could make such a great impression.

:39:14.:39:17.

Aled's guinea fowl tickled the judges' taste buds,

:39:17.:39:21.

but didn't meet the brief.

:39:21.:39:26.

Can Hywel steal an early lead

:39:26.:39:29.

with his chefy interpretation of the classic Welsh broth - cawl?

:39:29.:39:35.

He's normally calm under pressure, but is feeling the strain today.

:39:35.:39:40.

Have the nerves started to set in at all? The nerves are in.

:39:40.:39:42.

They're kicking in. I'm bricking it.

:39:43.:39:45.

Hywel's nerves are showing more today than it has all week.

:39:45.:39:49.

The pressure of cooking for judges has taken it up another level.

:39:49.:39:52.

Hoping to avoid any unforced errors, Hywel carefully dresses,

:39:52.:39:56.

each individual bowl with sliced lamb and root vegetables,

:39:56.:39:58.

leaving a few other choice elements- for his guests

:39:58.:40:01.

to share amongst themselves.

:40:01.:40:05.

I feel like Oliver - "More?!"

:40:05.:40:09.

This is like one of those traditional Welsh soups

:40:09.:40:11.

that's been given a gastronomic makeover.

:40:11.:40:14.

It's all very finely diced. It's beautifully done,

:40:14.:40:18.

those little jelly things taste delicious.

:40:18.:40:20.

It's mint sauce, isn't it? Yeah. It's minty and lemony.

:40:20.:40:22.

You think that's a Brussel sprout and you discover

:40:22.:40:24.

it's a little stuffed cabbage. It's a tiny little stuffed thing.

:40:24.:40:27.

I don't like the contrast between these earthy bowls

:40:27.:40:29.

and the fine cooking.

:40:29.:40:32.

It's quite a rustic dish in the first place and he's poncifying it.

:40:32.:40:42.

It's beautifully cooked, it has a surprise element.

:40:42.:40:46.

This is like playing in a doll's house, I love it.

:40:46.:40:48.

I don't want a doll's house, I want- a palace. You'll get a palace later.

:40:48.:40:51.

This is the first course, we're just on the doll's house.

:40:51.:40:55.

I think we're at the tradesman's entrance. Sometimes I just want to punch you. Oh, Prue!

:40:55.:40:57.

So, Hywel's starter has sharply divided the judging panel.

:40:58.:41:00.

It's down to Aled to bounce back with his fish course.

:41:00.:41:10.

In his serving kettle,

:41:10.:41:13.

Aled's sauteed leeks, fennel and shallots

:41:13.:41:14.

and topped them with shellfish and his portioned whole turbot to steam.

:41:15.:41:17.

It certainly appears to tick the boxes for this year's brief

:41:17.:41:19.

but will the judges agree?

:41:19.:41:22.

Please be careful, boys. Thank you, gents.

:41:22.:41:24.

Do me a favour, and drop it.

:41:24.:41:30.

This is what we've been waiting for. This is a turbotiere, isn't it?

:41:30.:41:35.

Wow, look at that.

:41:35.:41:41.

Our old friend the turbot. Isn't that just a thing of beauty?

:41:41.:41:44.

Yummy. Come on, Prue. Goodness, look at that.

:41:44.:41:48.

That's what I call a healthy chunk.

:41:48.:41:52.

As soon as the lid comes off, you just get excited.

:41:52.:41:55.

I have to say, a rather nice little dash of colour.

:41:55.:41:58.

you have the beautiful green of the samphire

:41:58.:42:02.

the white of the fish, these scarlet tongues of cockles.

:42:02.:42:05.

I think this is delicious. Absolutely fabulous.

:42:05.:42:08.

I love the flavours.

:42:08.:42:11.

I think this is the finest fish dish we've had in any competition.

:42:11.:42:14.

Why? I tell you why, think it's so beautifully cooked.

:42:14.:42:16.

It does everything we ask of it.

:42:16.:42:20.

It's dramatic, it's sharing, it's a talking point.

:42:20.:42:21.

It's very pretty.

:42:22.:42:23.

It's a great eat. And it's delicious.

:42:23.:42:26.

I can certainly see this going through.

:42:26.:42:28.

My only fear is, where do we find 25 turbotieres in order to serve it?

:42:28.:42:33.

It's a resounding success for Aled,

:42:33.:42:37.

leaving high expectations for Hywel- to match with his fish course.

:42:37.:42:41.

He's betting his dressed lobster with asparagus

:42:41.:42:43.

will treat the banquet guests.

:42:43.:42:48.

But Hywel senses an uphill battle to sway the judges,

:42:48.:42:52.

so he's making a last-minute change- to try and steal some momentum back from Aled.

:42:52.:42:56.

So, Hywel, any ideas what to do to make it ten out of ten?

:42:56.:42:59.

I know I'm up against it. Your I know that's a strong contender.

:42:59.:43:03.

It's got to be bang on to even get close to you.

:43:03.:43:06.

It's got to pack a punch in flavour. Yeah.

:43:06.:43:10.

The lobster oil for the mayonnaise,- if I just glaze them,

:43:10.:43:15.

it should intensify the lobster flavour.

:43:15.:43:19.

Hywel tops his half shells of lobster

:43:19.:43:21.

with three different textures of asparagus and claw meat fritters

:43:21.:43:22.

and brings his stone and glass platter to the pass.

:43:23.:43:28.

When you put it down, that side in front first, yeah?

:43:28.:43:34.

# Pom, pom-pom-pom, pom, pom-pom-pom! #

:43:34.:43:39.

Hm. Go on, grab one. If you think of our guests,

:43:39.:43:41.

lobster always has that sense of something special.

:43:41.:43:44.

Get stuck in.

:43:44.:43:47.

The deep-fried balls are just absolutely terrific, aren't they?

:43:47.:43:51.

They really are. It's amazing.

:43:51.:43:56.

That lovely crispness on the outside

:43:56.:43:58.

and it's full of lobster flavour inside.

:43:59.:44:01.

This is Premier League cooking, you know. Quality assured.

:44:01.:44:03.

It's just the lobster and a little bit of cucumber

:44:03.:44:06.

a little bit of asparagus and that's it. Yeah. Wonderful.

:44:06.:44:13.

This is the type of dish we're looking for. This is the type of dish,

:44:13.:44:16.

to me, that feels quite generous.

:44:16.:44:19.

I think this is a lovely dish for the banquet.

:44:19.:44:21.

It's festive, it's pretty, it's celebratory.

:44:21.:44:23.

So Hywel's lobster has also won praise.

:44:23.:44:33.
:44:33.:44:34.

And

:44:34.:44:35.

And the

:44:35.:44:35.

And the judges

:44:35.:44:39.

And the judges seem to love both of the fish dishes, who will go

:44:39.:44:45.

through to the final? We can see it in 20 minutes. Still to come, Keith

:44:45.:44:52.

Floyd has reached Brittany on his tour of France. He has met up with

:44:52.:44:58.

a friend and is cooking a beef hotpot, with, of course, a bowl of

:44:58.:45:07.

milk as you do! And later on, the omelette challenge where the YOLKS

:45:07.:45:12.

will stop! The omelette challenge is coming up live at the end of the

:45:12.:45:18.

show. What Wilfredie be facing at the end of the show? His favourite,

:45:18.:45:23.

food heaven, or food hell. Ken? I'm with Freddie. Fish and

:45:23.:45:31.

chips it sounds good to me. Right, up next, the man who single

:45:31.:45:36.

handedly showed us how to cook Chinese food at home, the man

:45:36.:45:42.

himself, Ken Hom. Right, what are we cooking? We are

:45:43.:45:51.

cooking shin of beef, I know that Freddie love his beef.

:45:51.:45:54.

We are doing this in a very We are doing this in a very

:45:54.:45:59.

different way. What we are going to do it take the beef fillet. It is

:45:59.:46:05.

very good. It is tender with very little fat in it. It is perfect for

:46:05.:46:11.

instant cooking. That is what I love. I think when you are buying

:46:11.:46:16.

meat, sometimes, especially the stir-fry like this, the more tender

:46:16.:46:23.

cut is better it is easy to cook. But ue use a lot of chicken thighs?

:46:23.:46:33.
:46:33.:46:36.

We use a lot of ethings. Don't you feather it? No, that is

:46:36.:46:39.

velveteen. Fair enough.

:46:39.:46:44.

It would still be done in a wok! Yes! Now, we are marinading this in

:46:44.:46:49.

a rice wine. This is a classic Chinese marinade. It is really

:46:49.:46:55.

important. This is how we infuse the flavour into our meats before

:46:55.:47:04.

we stir-fry. We take that meat and add a little rice wine, or you

:47:04.:47:10.

could use sherry, then some sesame oil. It is used for flavouring, not

:47:10.:47:13.

cooking. Some of these young chefs... Don't

:47:13.:47:23.
:47:23.:47:24.

look at me, Ken sn! I knew you when. I know I'm an old codger, but don't

:47:24.:47:33.

make fun of the old guys. Don't you think that Ken is like

:47:33.:47:42.

Shane Warne he looks younger as he gets older?! Now, I will let you do

:47:42.:47:48.

the fom atows. -- to the atows. OK, while that is

:47:48.:47:51.

planching we cut spring onions and we are ready.

:47:51.:47:58.

Now, out of all of the chefs that I meet, dare I say of different ages,

:47:58.:48:04.

they are not as busy as you? I try to keep out of trouble.

:48:04.:48:11.

You have the restaurants, the food line, the woks and as well as doing

:48:11.:48:17.

that you find time to come back to the UK next year and to do the

:48:17.:48:21.

marathon?! Can you believe that. It is for a good chairt. I am really

:48:21.:48:26.

passionate about it. The thing is if I raise more money by

:48:26.:48:31.

sacrificing myself, I will do it. Sacrificing yourself! Have you run

:48:31.:48:37.

a marathon? No, but what I am doing next year is cycling from athns to

:48:37.:48:46.

London. For my own foundation and the Dellalio foundation.

:48:46.:48:51.

Your knees are OK? Cycling is OK, but I'm not so good the running.

:48:51.:48:57.

Now, you have to get the wok hot. It should be smoking. This gives

:48:57.:49:02.

what we call the breath of the week. It is what give it is a fantastic

:49:02.:49:06.

flavour. The breath the wok?, yes, the

:49:06.:49:11.

breath of the wok. That means that the wok is breathing and this gives

:49:11.:49:17.

the flavour to stir-fry, to the food.

:49:17.:49:27.
:49:27.:49:31.

What is that in Chinese? It is wokai.

:49:31.:49:36.

Now, you want to brown the meat. You can see how quickly it cooks.

:49:36.:49:46.
:49:46.:49:56.

This is what is ruffle. -- this is what we want to see.

:49:56.:50:02.

Look at how brown the meat is. That is what we want to do. Then we need

:50:02.:50:07.

to drain this. That is how wok cooking is really healthy.

:50:07.:50:12.

You do this with pork and chicken? Yes, exactly the same. Don't forget

:50:12.:50:18.

now that this continues to cook while we sit here. We add then

:50:18.:50:22.

spring onions to the wok without any oil. Then what we do with the

:50:22.:50:28.

lovely shallots, we are going to cut that up and squeeze it. People

:50:28.:50:33.

ask why do I do that? You know why? It is to take the sharpness out of

:50:33.:50:37.

it? That's right. You are not cooking these? No. We

:50:37.:50:45.

are putting them in raw. We have soy sauce. Lovely Dijon mustard.

:50:45.:50:55.
:50:55.:50:55.

This is a sort of a French if you will, a French type of east meets

:50:55.:51:03.

west. We add the beef back in. Add some oyster sauce to that.

:51:03.:51:08.

So, the oyster sauce is made from essence of oysters? Yes. It doesn't

:51:08.:51:14.

have a fishy taste. Rather it has a very lovely, almost savoury flavour.

:51:14.:51:24.

What we are going to do is put the lovely Dijon mustard and I'm adding

:51:24.:51:32.

madras curry piece. Now, curry powder and chrches

:51:32.:51:39.

food... You mention -- and Chinese food, you have mentioned also the

:51:39.:51:47.

water chestnuts. I know now it is not a nut. It is an aquatic

:51:47.:51:53.

vegetable! Amazing what you can get on Google atam! Now, curry powder,

:51:53.:51:59.

we are making a dressing out of this? Chinese immigrants who went

:51:59.:52:03.

to Singapore and Malaysia to work, they came back to China bringing in

:52:03.:52:11.

all of these lovely things. Now we need olive oil.

:52:11.:52:15.

I think Freddie will like that, and the girls too.

:52:15.:52:23.

The young ladies, sorry! It's the make-up! All of the recipes are on

:52:23.:52:25.

the website at bbc.co.uk/saturdaykitchen.

:52:25.:52:35.
:52:35.:52:37.

You can find dishing from our previous shows there too.

:52:37.:52:41.

Now we have the dressing in there. It is disgustingly healthy, but

:52:41.:52:44.

tasty. Do you want butter in there, Ken?

:52:45.:52:51.

No! Are you sure! No, olive oil. I love butter, but not in everything.

:52:51.:52:57.

I know you are a butter man. Now, a bit of that on the side.

:52:57.:53:01.

Yes. I have to say that the beef looks

:53:01.:53:04.

fantastic. You can smell it and see the heat

:53:04.:53:09.

coming out of it? Yes. It is because of the high intensity

:53:09.:53:15.

of the wok. The wok, kerching, kerching,

:53:15.:53:22.

kerching! We love you! That is class call oyster beef with a warm

:53:22.:53:25.

vegetable salad with curry, soy and vinaigrette.

:53:25.:53:32.

And best of luck with your running. And best of luck with your running.

:53:32.:53:33.

The man is a genius! Thank you. He is off.

:53:33.:53:40.

There you go. See what Freddie thinks.

:53:40.:53:45.

Freddie is diving in already. Look at that

:53:45.:53:54.

It is not a number 74! It is proper, that...? Hmm! That's a first time.

:53:54.:53:58.

It will not be going any further down the table, I think! That beef

:53:59.:54:04.

is so tender. It is beautiful. The technique we use, the very high

:54:04.:54:08.

heat and then out, drain and getting rid of the fat and then

:54:08.:54:15.

just throwing it back in. It is super, super tender! Even the

:54:15.:54:21.

vegetables are good! Let's go back to Lewes to see what Olly Smith has

:54:21.:54:31.
:54:31.:54:35.

chosen to go with Ken's beautiful With Ken's brilliant beef, you may

:54:35.:54:44.

be thinking, beef, you need a rich, big hoofing red, like this one.

:54:44.:54:48.

The Shiraz, a fantastic wine and brilliant value, but for this dish,

:54:48.:54:58.
:54:58.:54:59.

it is too chunky. That is why I am letting this off the leash it is

:54:59.:55:04.

Kyoto Protocol. -- Cotes Catalanes Carignan.

:55:04.:55:08.

Previously this is found in blends, it is a bit of a work horse, but

:55:08.:55:13.

here it is now acting in a solo head light. I think it offers good

:55:13.:55:17.

value for money. There is a fragrance in there, it is enticing.

:55:17.:55:22.

Give the dog a bone! It has a glorious dark character to it

:55:22.:55:28.

without being too heavy. It is the lightness I am after for the juicy

:55:28.:55:33.

strips of beef to go with. And the salty flavour coming

:55:33.:55:39.

through from the oyster sauce and for that you need a wine with a

:55:39.:55:49.

frauty character, or there is a clash. Finally, Ken has great dish

:55:49.:55:54.

with the spices, he needs a wine that will help it flourish. Ken,

:55:54.:55:58.

here is to your beautiful beef. Cheers.

:55:58.:56:01.

Cheers indeed. This is going down a treat.

:56:01.:56:08.

What do you reckon to the wine? I know you are a bit of a wine buff?

:56:08.:56:14.

For the first time Olly has given me a wine that I really love and a

:56:14.:56:21.

wine that I don't know. Thank you! Freddie? I like me red

:56:21.:56:27.

wines. I like it.

:56:27.:56:32.

Girls? I'm not so keen. I think it is too bitter.

:56:32.:56:37.

Shaun? I think it is nice it cuts through the oyster sauce.

:56:37.:56:43.

And the dish is spectacular as always. Now, back to the Great

:56:43.:56:50.

British Menu, we will find out how Hywel Jones and Aled Williams go on

:56:50.:57:00.
:57:00.:57:20.

now through to the final. Take a Hywel Jones rests his Wellington on

:57:20.:57:25.

to the board. Sfrpblgts that the Welsh flag on

:57:25.:57:35.
:57:35.:57:39.

-- Is that the Welsh flag on top? think I will go duck? I think it is

:57:39.:57:43.

beef Wellington. Gosh, this is looking delicious. Simple and

:57:43.:57:47.

lovely. I always think that Wellington looks dull, but the

:57:47.:57:52.

quality, the taste of this is delicious. It is beautiful with the

:57:52.:58:00.

gravy or the sauce that give it is It's sort of retro food,

:58:00.:58:10.
:58:10.:58:17.

which could be just the ticket Will his barbecue main course

:58:17.:58:21.

He's taking on a big challenge in his Welsh black sirloin steak,

:58:21.:58:24.

which he's serving with a selection- of barbecue-inspired elements.

:58:24.:58:34.

by either myself, Gareth or Angela.- He's quite brave doing that.

:58:34.:58:35.

With time against him, Aled tops mini bone marrow burgers

:58:35.:58:39.

with large button mushrooms as buns- and plates them alongside

:58:39.:58:40.

his Carmarthen cheese and leek veggie sausages

:58:40.:58:42.

and confit jacket potatoes.

:58:42.:58:44.

For me, that's a barbecue. Thank you very much, gents.

:58:44.:58:51.

Will Aled's self-belief prove well-founded

:58:51.:58:55.

and score a hit with the judges?

:58:55.:58:57.

Well, there's beef and there's a burger.

:58:57.:59:00.

Can I carve you a bit, Prue? Mm!

:59:00.:59:05.

Would one slice be enough, ma'am? Yeah, that would be fine, thank you.

:59:05.:59:11.

There's no gravy.

:59:11.:59:13.

This is such a good piece of beef, it just doesn't need it. Amazing.

:59:13.:59:17.

Do you know, that is truly disgusting.

:59:18.:59:20.

Disgusting, this is bitter,

:59:20.:59:22.

a nasty texture and it's just horrible.

:59:22.:59:27.

It's sort of claggy. It is bitter.

:59:27.:59:32.

It's sort of claggy. It is bitter.

:59:32.:59:35.

The chef has got completely carried away here.

:59:35.:59:38.

I think the piece of beef itself is absolutely spot-on,

:59:38.:59:41.

but after that, it all goes completely wrong.

:59:41.:59:43.

It's just sad, because it's quite simply not good enough.

:59:43.:59:48.

I slightly pity the vegetarian visitor here.

:59:48.:59:51.

Aled has no idea his main course has been slated by the judges.

:59:51.:59:54.

Despite high praise for his fish dish,

:59:54.:59:57.

he'll need to deliver a spectacular dessert.

:59:57.:00:00.

But it's steadfast Hywel

:00:00.:00:02.

who's up first.

:00:02.:00:06.

He's determined to deliver the coup de gras

:00:07.:00:10.

with his rhubarb and strawberry trifle tart.

:00:10.:00:14.

This layered pastry-based version of the classic trifle,

:00:14.:00:17.

With his finish line in sight, Hywel pipes Chantilly cream

:00:18.:00:20.

atop custard and decorates his base

:00:20.:00:22.

with basil cress, fresh strawberries,

:00:22.:00:24.

jelly, pistachio and almond crackling.

:00:24.:00:30.

Ah, that's just so pretty. It is pretty, Prue, but you know - pfft!

:00:30.:00:34.

Oh, go on, I think it's lovely. It's so pretty. I'm with Matthew.

:00:34.:00:39.

You can't find the way in because it's got all those bits Oh, do stop moaning.

:00:39.:00:42.

If you're not careful, I won't give you any. Prue, please!

:00:42.:00:47.

Now look at that. Isn't that just wonderful?

:00:47.:00:50.

It has all those things that we English love.

:00:50.:00:53.

There's custard and cream. Jelly and rhubarb.

:00:53.:00:56.

It's actually a sort of trifle, really, in a tart form.

:00:56.:01:02.

There's a few elements that are stand-out.

:01:02.:01:04.

The custard is, by far, the best thing.

:01:05.:01:08.

I actually think the most effective thing

:01:08.:01:11.

is the little bits of basil.

:01:11.:01:12.

The real disappointment, I think,

:01:12.:01:13.

for me in this, is actually the pastry. A little hard, isn't it?

:01:13.:01:18.

I think the rhubarb and custard are fantastic.

:01:18.:01:22.

It's just a tart with too much stuff on it.

:01:22.:01:26.

You won't persuade me this is in way right...

:01:26.:01:29.

Would you like a little more? Yes, please.

:01:29.:01:31.

I think this is perfect party food.- It's pretty, it's delicious,

:01:31.:01:34.

it has that little original touch of the basil.

:01:34.:01:37.

We can't stop eating it. What's anyone complaining about?

:01:37.:01:41.

Another hung jury for Hywel's tart

:01:41.:01:43.

leaves the door open for Aled to make a comeback

:01:43.:01:48.

His final course is close to his heart.

:01:48.:01:53.

His final course is close to his heart.

:01:53.:01:56.

A traditional Welsh rice pudding, inspired by his grandmother.

:01:56.:02:00.

To make it fit for the Great British Menu,

:02:00.:02:05.

he's adding his own twist to the recipe.

:02:05.:02:07.

So what are you doing there now? Just making like a sabayon.

:02:07.:02:10.

I'm going to fold off through the cream right at the last second,

:02:10.:02:12.

so that makes it a bit more of a luxurious texture,

:02:12.:02:14.

like a custard, if you like. Very good.

:02:14.:02:16.

He's also embellishing his dish, with a mixture of macerated cherries

:02:16.:02:18.

and raspberries, and hazelnut crumble topping to serve.

:02:18.:02:28.
:02:28.:02:30.

I like it when it's down my end. What are you going to do,

:02:30.:02:33.

make us a crumble? What is it? Rice pudding.

:02:34.:02:36.

This could be more dramatic.

:02:37.:02:39.

There's more rice pudding on the edge of the bowl

:02:39.:02:41.

than is in it. Dear, oh dear, oh dear.

:02:41.:02:44.

There's a little something that I like in there,

:02:44.:02:46.

I like hazelnuts in my crumble.

:02:46.:02:49.

Much to my scepticism, I find that the crunchy topping

:02:49.:02:52.

is very addictive.

:02:52.:02:55.

I particularly love the way the raspberries

:02:55.:02:56.

punctuate the creaminess. I have to be honest, I like the dish

:02:56.:03:00.

but I'm expecting that,

:03:00.:03:02.

really, the rice pudding itself

:03:02.:03:04.

is going to be a knockout and it's not. It's good, but it's not great.

:03:04.:03:09.

It's one of those puddings that's going to sit on the table

:03:09.:03:11.

and people will only leave

:03:11.:03:13.

when the last scrap is finished from the bowl.

:03:13.:03:16.

I have loved it, but I am not sure that it is

:03:16.:03:20.

spankingly spectacular or important enough for this banquet.

:03:20.:03:29.

Cooking now completed,

:03:29.:03:31.

the fierce rivals can only wait to be summoned by the judges.

:03:31.:03:41.

Matthew, have you by any chance made up your mind?

:03:41.:03:43.

I have, yes. You have.

:03:43.:03:45.

Oliver? Prue, I have.

:03:45.:03:47.

And so have I. So, let's call in the chefs.

:03:47.:03:53.

So, welcome, chefs, to the judges' chamber.

:03:53.:03:55.

BOTH: Thank you

:03:55.:03:57.

The cooking has been excellent

:03:57.:04:00.

and there have been one or two terrifically outstanding dishes.

:04:00.:04:03.

Matthew, have you made up your mind? I have, Prue,

:04:03.:04:05.

and it's Menu B for me. Menu B. And Oliver?

:04:05.:04:09.

The best menu today, Prue, is Menu A.

:04:09.:04:13.

Ah, well now, I have chosen Menu B.

:04:13.:04:16.

So we have a winner.

:04:16.:04:18.

So let's find out.

:04:18.:04:28.
:04:28.:04:40.

who will go forward to the Great British Menu final, will be...

:04:40.:04:43.

Hywel Jones. Congratulations, Hywel.

:04:43.:04:53.
:04:53.:04:56.

Well

:04:56.:04:56.

Well done,

:04:57.:04:57.

Well done, Hywel

:04:57.:05:01.

Well done, Hywel Jones. Now, it is time to answer some of your foodie

:05:01.:05:05.

questions. First on the loin it is Beryl.

:05:05.:05:10.

What is your question for us? question is what is the best way to

:05:10.:05:15.

cook belly pork. I will ask both of you for that. I

:05:15.:05:20.

know you probably have a slow recipe? I would marinade it for 24

:05:20.:05:27.

hours, half salt, sugar, garlic, thyme, rosemary. Pat it dry, cover

:05:27.:05:34.

it in oil, cover it for 100 degrees for three hours and then it will be

:05:34.:05:39.

absolutely succulent. You can cut it and pan-fry it.

:05:39.:05:45.

And Ken? The Chinese make it the best. I have a 5,000 Euro recipe!

:05:45.:05:51.

Is there a woke in that! Believe it or not, no. You take the skin and

:05:51.:05:57.

poke it with holes. You pour hot water over the skin

:05:58.:06:03.

and you rub the inside with spices like five spice and lots of salt

:06:03.:06:09.

and put it in front of the fan for eight hours or overnight and roast

:06:09.:06:16.

it slowly and the skin pops up like popcorn. All of the fat melts off.

:06:16.:06:21.

We'll be around later! There you go. So one at 100 degrees, the other

:06:21.:06:28.

you need a fan. So, what dish would you like to see at the end of the

:06:28.:06:33.

show? Fish fingers! Well, best of luck with your pork belly. Sally

:06:33.:06:39.

from Derby, are you there? Yes I am. What is your question? I have

:06:39.:06:45.

inherited a figure tree rand I would like some savoury recipes.

:06:45.:06:51.

Figures, Shaun? Not this time of year, but what the Jersey Royals

:06:51.:06:59.

are in, I tend to do a nice warm roasted Jersey Royal salad it is

:06:59.:07:03.

with figures, cheese and pancetta. This time of year you can do the

:07:03.:07:08.

same. You could use a little bit of

:07:08.:07:18.
:07:18.:07:18.

stilton and open the figures, also, you can use Dolce latte, open up

:07:18.:07:25.

the figures and add some of that cheese and then some bacon and

:07:25.:07:31.

olive oil drizzled over and baked in the oven. So, there you go, two

:07:31.:07:36.

recipes. What would you like to see at the end of the show, food heaven

:07:36.:07:40.

or food hell? I'm sorry, Freddie. It is chicken.

:07:40.:07:50.
:07:50.:07:50.

And Liz from New hey, what is your question? I would like a good

:07:50.:07:58.

recipe for a marinade for a steak. Ken? It is easy, you can do salt,

:07:58.:08:02.

pepper and five spice powder and a dry marinade and leave it for an

:08:02.:08:08.

hour or so. It is fantastic. Is that normal black pepper? Yes.

:08:08.:08:13.

The five spice will infuse it with such good flavours.

:08:13.:08:18.

And cook it in the same way you did? Yes.

:08:18.:08:28.
:08:28.:08:31.

I would with a French style and chuck steak and using Beaujolais.

:08:31.:08:37.

Marinade it in that, then pat it dry, then fry it in olive oil.

:08:37.:08:45.

There you go, Liz, now, is it food heaven or food hell for Freddie?

:08:45.:08:50.

Heaven! Now, it is that time of the show, where our two chefs bat it

:08:50.:08:53.

will out to make a fantastic omelette.

:08:53.:09:01.

Shaun, on the right side of the board, hour Ken, 51 seconds? Can

:09:01.:09:07.

you go quicker today? I doubt it. I hope so.

:09:07.:09:14.

The rules apply. Are you ready? Quick as you can, a three-egg

:09:14.:09:19.

omelette. Hold on, hold on. Let's get the clock ons the screens,

:09:19.:09:29.
:09:29.:09:44.

I think you will struggling to catch him up, Ken! This is life!

:09:44.:09:49.

Everybody makes fun of me! It is OK. We have time, don't worry. We only

:09:49.:09:55.

have about two minutes left to cook my dish at the end of the show.

:09:55.:10:00.

I always say I'm a pensioner! You have to give a pensioner more time.

:10:00.:10:09.

It is not a wok! Thank you! OK. In your own time, Ken.

:10:09.:10:19.
:10:19.:10:20.

You with putting it on my plate?! Sorry! You need glasses as well!

:10:20.:10:26.

Right, Shaun... Yeah, that's... Don't make fun of people older than

:10:26.:10:31.

you. I'm not, but it is definitely

:10:31.:10:36.

cooked though, isn't it? Right, then.

:10:36.:10:46.
:10:46.:10:47.

Am I moving up the ladder? Ken, are you moing up the board? Oh, God.

:10:47.:10:55.

Would you like to move up the board? No, I don't really care!

:10:55.:11:05.
:11:05.:11:05.

Shaun? You are both not quicker. 25.36 and Ken 56.8. Still hopeless.

:11:05.:11:13.

Right, Wilfredie get his idea of fen, fish fingers and chips or fell,

:11:13.:11:17.

chicken thighs in a harissa made from chilli. The guys in the studio

:11:17.:11:25.

are yet to make their minds up. Keith Floyd is in Concarneau, but

:11:25.:11:32.

he is off to meet an old friend but first he is off for a crepe. I got

:11:32.:11:42.
:11:42.:11:51.

'Apart from the amusing scene 'there's the attraction

:11:52.:11:54.

'It's also a popular seaside resort, quoth Michelin,

:11:54.:11:56.

'but, to me, Concarneau - like the other Seven Wonders of the- World - brings one thing to mind:

:11:56.:12:01.

'candy floss and crepe. And crepe is what it's all about.'

:12:01.:12:11.
:12:11.:12:11.

Absolutely remarkable lady! She makes hundreds of these every day. It's quite incredible!

:12:11.:12:18.

Absolutely remarkable lady! She makes hundreds of these every day. It's quite incredible!

:12:18.:12:23.

Comme ca. Tres bon.

:12:23.:12:33.
:12:33.:12:41.

Et maintenant un peu du beurre? Oui.

:12:41.:12:46.

The cheese is beautifully-melted. The buckwheat pancake is crunchy and buttery

:12:46.:12:52.

and the egg is a free-range one and delicious.

:12:52.:12:57.

C'est fabuleux! C'est tres bien. Fabuleux!

:12:57.:13:07.
:13:07.:13:10.

'This little caff nestling in the cobbled streets of St Malo inspired me.

:13:10.:13:14.

'Jacques Yves and his Dad are creating a little map of Brittany, the assiette des fruits de mer,

:13:15.:13:18.

'from lobsters to winkles, clams to crabs,

:13:18.:13:20.

'mussels to prawns, ashes to ashes, dust to dust.

:13:20.:13:24.

'But the sea urchin, that tastes like a moonbeam on a calm sea, is superb!

:13:24.:13:30.

'Expensive, but you could pick it from the shore.

:13:30.:13:35.

'Forget lobster, try cockles, winkles, mussels and clams and perhaps the odd crab or two.'

:13:35.:13:42.

There's a lot more to Brittany than sea food and pancakes.

:13:42.:13:48.

It wasn't always a rich tourist area.

:13:48.:13:52.

The real people eat humble things like this amazing dish today.

:13:52.:13:56.

It's like Lancashire Hot Pot or Ireland's boiled bacon and cabbage.

:13:56.:14:00.

It takes hours to do and we're far too busy to show it all properly.

:14:00.:14:07.

We're bound to have a little glass.

:14:07.:14:11.

You might have met Jacques Yves in "Floyd On Fish".

:14:11.:14:15.

Jacques Yves, while we muck about with all of these things,

:14:15.:14:19.

you've got about two minutes to explain all about this dish.

:14:19.:14:25.

We've got to fill this.

:14:25.:14:33.

Where does this come from?It used to be an old farmer's dish,

:14:33.:14:38.

cooked by women in the fireplace,

:14:38.:14:42.

and it's supposed to be a very poor dish,

:14:42.:14:46.

because everything you needfor that course is supposed to be at the farm.

:14:46.:14:54.

You tie that up. It's a bit boring.

:14:55.:14:58.

It's an old peasant dish, we're doing it very quickly.

:14:58.:15:02.

That's buckwheat flour, eggs, butter, cream and milk, made like a dumpling.

:15:02.:15:09.

Now, we have this brilliant piece of beef and bones of beef

:15:09.:15:15.

and we put those into simmering hot water. Can you see that?

:15:15.:15:20.

They go in there for about two and a half hours,

:15:20.:15:25.

to simmer very slowly for a rich juice.

:15:25.:15:29.

Also...out of the way, for Heaven's sake! Sorry!

:15:29.:15:33.

Imagine that has simmered for two and a half hours.

:15:33.:15:38.

So we put in some onions - one, two, three, four onions.

:15:38.:15:43.

A couple of little turnips, a few carrots,

:15:43.:15:47.

and a few leeks and we let that simmer for about 20 minutes.

:15:47.:15:53.

20 minutes has passed - we then put in the cabbage, for which Brittany is famous.

:15:53.:16:02.

That was two and a half hours ago.

:16:02.:16:06.

At the same time, in this big boiling pot we've got water.

:16:06.:16:12.

We have this dumpling which we put in there, but we don't -

:16:12.:16:16.

we pass that to the director, who wouldn't get in the World Cup!

:16:16.:16:23.

What about this? Oh! I forgot to put- the smoked bacon and sausages in!

:16:23.:16:33.

They go in for the last hour or so.

:16:33.:16:35.

At the same time, these dumplings have been cooked. Can you still see me?

:16:35.:16:39.

Let me show you what happens next.

:16:39.:16:42.

You have...these brilliant pieces of meat, cabbage and vegetables.

:16:42.:16:50.

Look at that - beautiful!

:16:50.:16:56.

There's the beef cooked.

:16:56.:17:01.

Okay? There's the consomme you'll eat as a soup before the dish.

:17:01.:17:06.

There's the cabbage we added almost at the end of the cooking.

:17:06.:17:10.

There are the carrots - it's really rather good, isn't it?

:17:10.:17:15.

Now, go weed the garden, read cookery books, do your yoga and we'll dish it up to taste.

:17:15.:17:23.

Well, there you are.

:17:23.:17:26.

Okay, long, loving pan across this:

:17:26.:17:30.

smoked bacon, rib of beef, smoked sausage, turnips,

:17:30.:17:35.

little carrots, cabbage and this splendid dumpling.

:17:35.:17:40.

It's typical in France - a long-cooked dish with simple ingredients.

:17:40.:17:46.

Why, in Britain, are we ashamed of what we do?

:17:46.:17:49.

Lancashire Hot Pot is exactly the same kind of thing.

:17:49.:17:55.

This is a peasant farmer's dish.

:17:55.:17:58.

Curiously, you do not eat this with cider or wine or beer, but with milk.

:17:58.:18:06.

I met Jacques Yves two years ago when this series "Floyd On France" was created.

:18:06.:18:11.

One night we were sipping our milk with nothing better to do on a cold night

:18:11.:18:17.

and we planned "Floyd On France". Good night.

:18:17.:18:27.
:18:27.:18:30.

And

:18:30.:18:31.

And there

:18:31.:18:31.

And there will

:18:31.:18:34.

And there will be more classic stuff from Mr Floyd on next week's

:18:35.:18:40.

show. Now, it is time to find out if Freddie is facing food heaven or

:18:40.:18:50.
:18:50.:18:52.

fell. Everyone has made their mind up that Freddie could be facing

:18:52.:18:57.

food heaven or food hell it could be fancy fish fingers or chicken

:18:57.:19:00.

thighs in a harissa made from chilli with tomatos and all of that

:19:00.:19:05.

stuff. How do you think that these guys decided? I've been nice to

:19:05.:19:08.

them. I reckon they will go the fish fingers.

:19:08.:19:13.

You have been nice to them, Shona changed her mind and they are all

:19:13.:19:19.

going for the fish fingers. First, I need o make the breadcrumbs and I

:19:19.:19:26.

want you to make the tartare sauce, want you to make the tartare sauce,

:19:26.:19:30.

Shaun. Ken, if you can make me the chips

:19:30.:19:35.

please, but not in the wok! No, not in the wok.

:19:35.:19:40.

You can use the Japanese crumbs, they are a dry Japanese crumb.

:19:40.:19:48.

It is dryer than the fresh breadcrumbs and they crisp up well.

:19:48.:19:54.

This is a simple version. You could put herbs in there and bits and

:19:54.:19:59.

pieces, but we'll just breadcrumb these up. You can make this for

:19:59.:20:04.

your kids, you see? I'm watching. It is easy. For the fish fingers

:20:04.:20:12.

you need flour, which we have got. You need egg, without the shep,

:20:12.:20:17.

hopefully. We need a fork there. -- without the shep, hopefully.

:20:17.:20:20.

Then we need a fork and the breadcrumbs.

:20:20.:20:25.

You mix them together? The idea is to keep them separate first.

:20:25.:20:35.
:20:35.:20:35.

The word for this is it panne, to kout in flour, egg and breadcrumbs.

:20:35.:20:43.

It is done with chicken kiev and all of that stuff. We are using

:20:43.:20:47.

rapeseed oil that is made all over the place really.

:20:47.:20:51.

They make this out of oil-seed rape. It is healthy oil.

:20:51.:20:59.

Very good for us. The fact we are going to deep fry the fish is

:20:59.:21:04.

irrelevant, but it is all good. Now this fish is going to be cut into

:21:04.:21:11.

thin strips, this is haddock. Traditionally goujons would be done

:21:11.:21:16.

with sole or plaice, mainly a flat fish.

:21:16.:21:23.

To make this you basically dip the fish in the flour, there you go,

:21:23.:21:33.
:21:33.:21:37.

then put it in the egg, and then the breadcrumbs? Is that it? What

:21:37.:21:44.

do you mean? That is pretty simple. Even I could do that! Yes, flour,

:21:44.:21:48.

egg and breadcrumbs and then deep fry them.

:21:48.:21:55.

It is the same with chicken. Flour, egg and breadcrumbs. You can buy

:21:55.:21:59.

the breadcrumbs made, you didn't even need to blend them.

:21:59.:22:05.

So you make it even Easter! drier the crumb the easier. The

:22:05.:22:12.

Japanese crumbs are fantastic. Panko breadcrumbs are fantastic,

:22:12.:22:19.

aren't they? Absolutely. That's it.

:22:19.:22:24.

Ken is getting our chips in. Since I am over here I can do your

:22:24.:22:27.

fish as well. Straight in there. Then the fish

:22:27.:22:31.

going in for four minutes. I will do that for you.

:22:31.:22:36.

I will do a thing that I have never done before.

:22:36.:22:43.

I will do something that I have never done on Saturday Kitchen,

:22:43.:22:52.

beans! It is not easy getting the right bean! Do you know how to make

:22:52.:22:57.

barbeque beans from these? Soy sauce, brown sugar and that's

:22:57.:23:07.
:23:07.:23:07.

If you want to put a bit of spice in there, add some chilli, that is

:23:07.:23:12.

it! Over here is a simple mayonnaise. Then what we are going

:23:12.:23:16.

to do so to turn this into tartare sauce.

:23:16.:23:19.

What is in tartare sauce? Obviously them.

:23:19.:23:26.

Ger kins, capers, shallots and herbs. That it is. It is basically

:23:26.:23:30.

that folded into the mayonnaise, but you can see, the mayonnaise we

:23:30.:23:34.

have made, look at that yellow. It produces this wonderful colour. It

:23:34.:23:44.
:23:44.:23:45.

is fantastic for this. You just concentrate on the beans.

:23:45.:23:51.

Get your priorities right! I didn't get to speak to you about your

:23:51.:23:56.

adventure you set up after the cricket, the academy? It is great.

:23:56.:24:01.

It is all about the kids. We have 70 this year up an down the country.

:24:01.:24:05.

It is not about trying to find the stars of the future.

:24:05.:24:11.

We are doing well at that? I'm abit disappointed. Well, I retire,

:24:11.:24:15.

Lancashire are winning the championship and England are number

:24:15.:24:21.

one. It's a good job I'm not fragile! Yes, it is amazing, I go

:24:21.:24:26.

down and watch the kids playing the cricket. It is all about that. That

:24:26.:24:29.

is important to me. Cricket changed my life.

:24:29.:24:34.

Is it still difficult to get kids into that sort of stuff with all of

:24:34.:24:40.

the other stuff, the computer games, they are not doing it so much?

:24:40.:24:47.

Even my own kid. He is five eyears old he is always playing on his DS.

:24:47.:24:52.

You is to take it off him. I think when you are doing well in a sport,

:24:52.:24:57.

the country gets behind them. At the minute England are until one in

:24:57.:25:03.

the world. It has come back to life again.

:25:03.:25:08.

My grandfather taught me how to play cricket. When I was six years

:25:08.:25:18.
:25:18.:25:19.

old he used to bowl at me. He used to pretend to be Truman he

:25:19.:25:29.
:25:29.:25:33.

would bowl with a proper cricket ball and he a bat from like Toys

:25:33.:25:43.
:25:43.:25:44.

RUs. How are we doing with the fish? A little bit of lemon jaws in

:25:44.:25:50.

there? A touch more. I remember when my wife first

:25:50.:25:58.

cooked for us, she left the head on it. Then put herbs in the middle. I

:25:58.:26:07.

thought, I cannot eat that, you have to batter it and fry it.

:26:07.:26:15.

Then she left these grown things on it, I thought why are you giving me

:26:15.:26:25.
:26:25.:26:32.

cucumbers? She said that they were courgettes! Now, I'm cooking for

:26:32.:26:38.

you Freddie, so I will just put down it small portion.

:26:38.:26:45.

Give them another minute there, Ken! He is so cheeky! Very cheeky.

:26:45.:26:50.

A bit of the old tartare sauce that is left to one side.

:26:50.:27:00.
:27:00.:27:20.

Lemon... Ken, in his own time! Don't ruin it! No greenery! Some

:27:20.:27:26.

beans! Ruined by the beans. Five years of doing this show. A

:27:26.:27:33.

springle of -- a sprinkle of parsley, I've had enough. Freddie,

:27:33.:27:39.

dive N do you want to bring over the glasses, girls? He is straight

:27:39.:27:46.

into the beans. Taste the home-made fish fingers, now you know how to

:27:46.:27:49.

make them. I didn't think you could get better

:27:49.:27:52.

than the frozen once, they are amazing.

:27:52.:28:01.

That is because I cooked them. The chips are hard! Crispy! There

:28:01.:28:11.
:28:11.:28:13.

you go girls. This is what Olly has chosen it is a Fiano Sannio, priced

:28:13.:28:21.

at �7.9. -- � 7.99.

:28:21.:28:27.

The tartare sauce is nice as well. Are you converted from beans to

:28:27.:28:31.

tartare sauce? No, but it is nice. Well that's all from us today on

:28:32.:28:34.

Saturday Kitchen. Thanks to Shaun Rankin, Ken Hom, and Freddie

:28:34.:28:37.

Flintoff. Cheers to Olly Smith for the wine choices and to our chef's

:28:37.:28:40.

table guests, Shona and Shelley. All of today's recipes are on the

:28:40.:28:42.

website. Go to: bbc.co.uk/saturdaykitchen We'll be

:28:42.:28:45.

James Martin hosts the cookery show, with guest chefs Ken Hom and Shaun Rankin. Former England cricketer Freddie Flintoff faces his food heaven or hell.

There are classic moments from Great British Menu, Rick Stein and Keith Floyd, and expert Olly Smith matches wine to each of the studio dishes.


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