:00:24. > :00:34.Good morning. You're in for a roller coaster ride today. This is
:00:34. > :00:34.
:00:34. > :00:37.a very special Saturday Kitchen Live! Welcome to the show. You've
:00:37. > :00:41.got a special treat in store as cooking with me today there's three
:00:41. > :00:44.men with a host of awards and Michelin stars between them! First
:00:44. > :00:48.up, the man in charge of the two Michelin-starred restaurant, The
:00:49. > :00:52.Square, here in London. It's the brilliant Phil Howard. Next to him
:00:52. > :00:55.is the man who held three Michelin stars at his restaurant La Tante
:00:55. > :00:59.Claire and now works under his own name inside the Berkeley Hotel.
:00:59. > :01:03.It's Pierre Koffmann. And completing the line-up is the man
:01:03. > :01:06.with the most listened to radio show in Europe. He's here to show
:01:06. > :01:13.us he's not just a brilliant broadcaster but a keen cook too.
:01:13. > :01:19.It's Chris Evans. Thank you. All three of you. You are a brave
:01:19. > :01:22.man. Phil, you are kicking off the show, what are you making?
:01:22. > :01:27.cooking a fillet of John Dory with black rice, langoustine claws,
:01:27. > :01:32.sweetcorn and tarragon. That's a starter. What is the main
:01:32. > :01:40.course? The main course is a classic French dish.
:01:40. > :01:44.It is done in the style of brigade? Yes, it is duck in orange with
:01:44. > :01:48.cabbage and bacon. It can be cooked with sherry in season.
:01:48. > :01:52.You are serving it with Savoy cabbage? Yes.
:01:52. > :01:59.He sew knows what he is talking about.
:01:59. > :02:09.And now what have you decided to cook? I have gone for Mark
:02:09. > :02:10.
:02:10. > :02:14.Sargeant's classic place. It is supposed to look like, that but it
:02:14. > :02:23.will not. There is a twist, that is blind panic.
:02:23. > :02:32.What about the cavelo nero We have kale with onion, garlic, anchovy
:02:32. > :02:35.and black pepper. So, a feast of great dishes coming
:02:35. > :02:38.your way and we've also got our usual fantastic foodie films from
:02:38. > :02:41.the BBC archives for you. Today they come from Rick Stein, Rachel
:02:41. > :02:43.Khoo and the final of the Great British Menu. Now, our special
:02:43. > :02:46.guest today also happens to be mother's favourite singer in the
:02:46. > :02:54.entire world, so I'm delighted he could join us. Welcome to Saturday
:02:54. > :02:56.Kitchen, Alfie Boe. APPLAUSE It's been a long wait to get you on the
:02:56. > :03:02.show. Thank you.
:03:02. > :03:07.You have been busy? Touring the States? It has been a crazy year
:03:07. > :03:11.with the Jubilee earlier on and the theme tune for the Olympics.
:03:11. > :03:16.Touring the States and the UK. It has been good.
:03:16. > :03:21.Where are you for Christmas? home. I have some time off. I am
:03:21. > :03:27.doing a concert in December in the States, then back home for
:03:27. > :03:30.Christmas to avoid the turkey! There is is a clue in there!
:03:30. > :03:33.Because of course, at the end of today's programme I'll cook either
:03:33. > :03:35.food heaven or food hell for Alfie. It'll either be something based on
:03:35. > :03:39.your favourite ingredient - food heaven, or your nightmare
:03:39. > :03:43.ingredient - food hell. It's up to our chefs and a few of our viewers
:03:43. > :03:53.to decide which one you get. What ingredient would your idea of food
:03:53. > :03:54.
:03:54. > :04:00.heaven be? It is beef. Topside, silverside, or rib of beef.
:04:00. > :04:06.And the dreaded food hell? Turkey! I can't cook turkey. I can't eat it,
:04:06. > :04:11.look at it. I try my best with the water bath. Trying to stuff it. I
:04:11. > :04:14.lost a cat one year because I stuffed it. I just can't make it
:04:14. > :04:17.work. Nor can I so, it's either beef or
:04:17. > :04:20.turkey for Alfie. For his food heaven I'm going to prepare
:04:20. > :04:23.probably the ideal Sunday lunch, a roast rib of beef. The beef is
:04:23. > :04:26.rubbed with a home-made whiskey mustard made with a touch of
:04:26. > :04:31.whiskey then roasted. It's served with a turnip dauphinoise and a
:04:31. > :04:35.little more mustard on the side. Or Alfie could be having his food hell,
:04:35. > :04:38.turkey and something Mediterranean inspired, turkey saltimbocca. I'll
:04:38. > :04:43.flatten a turkey breast and fold it with a slice of gruyere and ham
:04:43. > :04:46.then cover it all in breadcrumbs and fry it. It's served with a
:04:46. > :04:50.parsley and butter sauce and a mixture of green beans and cavelo
:04:50. > :04:53.nero. Well you'll have to wait until the end of the show to find
:04:53. > :04:59.out which one Alfie gets. If you would like the chance to ask a
:04:59. > :05:04.question on the show then call: A few of you will be able to put a
:05:04. > :05:07.question to us, live, a little later on. And if I do get to speak
:05:07. > :05:14.to you, I'll also be asking if you want Alfie to face either food
:05:14. > :05:18.heaven or food hell. So start thinking. Right, let's get cooking
:05:18. > :05:21.and waiting at the hob is the chef who's held two Michelin stars at
:05:21. > :05:31.the London restaurant, The Square, for a remarkable 14 years! It's
:05:31. > :05:31.
:05:31. > :05:37.Phil Howard. 21 years? Yes, a long, long time! What are you cooking?
:05:37. > :05:43.This is just a great fish. It is a John Dory. Not a fish that you see
:05:43. > :05:47.every day of the week. It was also called Saint Pierre?
:05:47. > :05:54.Yes, It was the patron fish of the sea.
:05:54. > :05:57.It is an unbelievably, incrediblably meaty fish. It is
:05:57. > :06:02.local, it is delicious. It is a great fish.
:06:02. > :06:07.Is that why the chefs use it a lot? It is a fish that people don't
:06:07. > :06:11.necessarily go for because of the look of it? Well, it doesn't look
:06:11. > :06:16.like anything else! It is an extraordinary pre-historic-looking
:06:16. > :06:20.creature. It has fantastic fillets on it.
:06:20. > :06:25.They are epic. You are taking the fillets off, but
:06:25. > :06:31.you could cook it on the bone? you can. The whole thing on the
:06:31. > :06:35.bone. The one thing that is lovely about the John Dory, with fish you
:06:35. > :06:42.are looking for the bigger fish to get the depth, so that you get that
:06:42. > :06:49.bite to it, but a John Dory is ever bit as good when it is a young fish.
:06:49. > :06:54.But here we have, there it is. There is a decent amount of meat on
:06:54. > :06:59.There is a decent amount of meat on there as well? Yes. There is.
:06:59. > :07:05.What we are going to do is it pan- fry it. It is a question of taste
:07:05. > :07:10.if you want to use the skin or not. It is a firm fish. It has a real
:07:10. > :07:15.skin. Some people like it, some don't.
:07:15. > :07:19.Do you leave it on the protection the flesh? I just leave it on. I
:07:19. > :07:28.really would. Now, tell us about The Square,
:07:28. > :07:34.then? As the London restaurant scene grows it is a stalwart?
:07:34. > :07:38.it is. Normally I can stand proud that not many people have been
:07:38. > :07:44.around longer or owned restaurants longer, but with Pierre, there in
:07:44. > :07:53.the corner, he trumps me in every sense, but it is a restaurant that
:07:53. > :07:57.has been around for 21 years. We set out to cook delicious, seasonal
:07:57. > :08:02.fully-flavoured food. That is what it is all about. With great
:08:02. > :08:07.hospitality. There was no game plan, but over a period of time it has
:08:07. > :08:11.matured into a great restaurant. Well, that game plan, the lack of
:08:12. > :08:18.game plan it has paid off. 21 years, you have been there, 14 years with
:08:18. > :08:22.the two stars? Yes, it has gone all right! This is going in the oven
:08:22. > :08:27.for a good four to five minutes to cook.
:08:27. > :08:33.Now, after 21 years, finally, you are pinned down to a desk and you
:08:33. > :08:40.have done a cook book. It is a serious cook book as well? It felt
:08:41. > :08:45.like it! It felt like giving birth! At the end of the day I felt like
:08:45. > :08:50.The Square deserved a cook book, but I love that place. I have spent
:08:50. > :08:55.the best of over half of my life there. It is a big part of me. I
:08:55. > :09:02.felt it deserved a cook book. I decided to do it, it would be a
:09:02. > :09:06.straightforward cook book, so it is full of very long-winded, full-on
:09:06. > :09:12.recipes. They are complicated, but there is all of the information
:09:12. > :09:17.that you need. So it is a cook book for a proper
:09:17. > :09:23.foodie? Yes, it is. The food in The Square is not to be looked at. It
:09:23. > :09:29.is there to be eaten it is proper cooking and some of it is
:09:29. > :09:34.sophisticated and some of it is not the easiest food in the world, but
:09:34. > :09:39.I'm an eater. So this is what it is all about.
:09:39. > :09:45.No, what we are doing here is we are doing almost like a stir-fried
:09:45. > :09:50.rice. You have the shallot puree there. They are going to be cooked
:09:50. > :09:55.down and then blended. There is black rice cooking in chicken stock
:09:55. > :10:01.over there. It looks similar to white rice, but
:10:01. > :10:09.the truth is that wild rice is quite hard to eat. There is a limit
:10:10. > :10:18.to how much you can eat. It is gnarly, it is either undercooked or
:10:18. > :10:24.overcooked. This rice is delicious, tender, a lovely nutty rice.
:10:24. > :10:32.We are going to fry it up with onions, a little bit of field
:10:32. > :10:37.mushrooms. That is a nice action, there, Phil. Look at that. That
:10:37. > :10:43.would be all over the front of my shirt by now! It normally is.
:10:43. > :10:45.There is the sweetcorn going in there. The field mushrooms. It
:10:45. > :10:50.looks like a random collection of ingredients, but it is not.
:10:50. > :10:54.What do you think of the restaurant scene now? You have been it was
:10:54. > :11:03.really that time, 21 years ago, when it really started to pick up
:11:03. > :11:09.pace in London? When I started to cook, Pierre was, La Tante Claire
:11:09. > :11:14.was the great temple of gastronomy. There were two or three, but really
:11:14. > :11:22.not that many. If you wanted a great meal you went to La Tante
:11:22. > :11:26.Claire or Marco Pierre White. Look at it now, it is beyond recognition.
:11:26. > :11:31.It is the variety that is so impressive. There are a lot of
:11:31. > :11:39.great restaurants that are not big, expensive, posh, they have great
:11:39. > :11:45.food. It does not have to be expensive or complicated food.
:11:45. > :11:52.Right, here is the puree on. I have taken the langoustine claws. Tell
:11:52. > :11:57.us about these? Well, the truth is, ignoring the claws is like buying a
:11:57. > :12:03.chicken and throwing the legs out. They are tricky to get out, but
:12:03. > :12:09.that is a beautiful, sweet piece of shellfish and a langoustine is not
:12:09. > :12:19.cheap. So to get the claws out makes sense.
:12:19. > :12:21.
:12:21. > :12:29.I'm going to pop these in the fryer. So your book you have the savoury
:12:29. > :12:35.to start with, then a follow-up from that? The desserts come in
:12:35. > :12:39.June next year! Alfie has a question. I have been
:12:39. > :12:46.doing this, you coated the langoustines in flour. I have been
:12:46. > :12:53.doing it the wrong way around, I've been doing it in the egg first and
:12:53. > :13:00.then the breadcrumbs. It just gets mushy.
:13:00. > :13:10.. Yes it is the flour first, then the egg, then the breadcrumbs.
:13:10. > :13:30.
:13:30. > :13:35.To ask a question today, call this method, he says it is as good as it
:13:35. > :13:42.gets! I like to think I can toss a pan after 21 years.
:13:43. > :13:49.Is there a day when it clicks, the toss? Well, I don't remember the
:13:49. > :13:59.day, but... My bike has four stabilisers on it! I didn't have
:13:59. > :14:01.
:14:01. > :14:11.two! Now, we have a sauce here. It is quite a meaty sauce.
:14:11. > :14:11.
:14:12. > :14:21.Why has it gone quiet? Cos I'm working! I have a two-Michelin
:14:22. > :14:39.
:14:39. > :14:44.starred chef, and then I have to fry? It is. The key thing is the
:14:44. > :14:49.nuttyness of the rice and sweetcorn and langoustines is a great
:14:49. > :14:54.marriage of flavour, in my humble opinion. How long did you cook the
:14:54. > :15:03.rice for? It takes about 20 minutes. A little bit of time. There is the
:15:03. > :15:10.John Dory, it smells cracking. This is the sauce. That is a
:15:10. > :15:17.reduction of the stock from the chicken legs and the John Dory head.
:15:17. > :15:23.So it is delicious. This is the liquid from the black rice.
:15:23. > :15:28.Stand back. This takes on all of the colour
:15:28. > :15:35.from the rice. It is going to get messy! A little
:15:35. > :15:42.bit of that over there. It has a great flavour.
:15:42. > :15:47.That is a Michelin-starred drizzle! I might actually have to leave!
:15:47. > :15:48.tell us what this is again? That is fillet of John Dory with black rice,
:15:48. > :15:55.langoustine claws, sweetcorn and tarragon.
:15:55. > :15:58.tarragon. Cooked by a genius! It is brilliant.
:15:58. > :16:05.It really is. Have a seat here and you get to
:16:05. > :16:13.dive into it. Tell us what you think? You can tell it looks happy
:16:13. > :16:19.with itself! Dive in. You can't underdrizzle, only
:16:19. > :16:25.overdrizzle. You are more likely to overdrizzle than under drizzle.
:16:25. > :16:30.Is that what you did in rehearsal? Let's not talk about the rehearsal.
:16:30. > :16:38.Right, we need wine to go with this, we sent Olly Smith to the West
:16:38. > :16:43.Midlands. What did he choose to go with Phil's fantastic fish? Behold
:16:43. > :16:52.the glory of Birmingham! Decide have more canals than Venice! Now
:16:52. > :17:01.it is time to paddle to High Street to find delicious wines to match
:17:01. > :17:07.with today's delicious dishes! Splish-splash! Phil's stunning John
:17:07. > :17:12.Dory is a culinary excellence. You might think with this lovely fish I
:17:12. > :17:16.would go with a bright sparking white, but, think about the
:17:16. > :17:22.richness of the dish, the sharp, meaty sauce. Remember, always pair
:17:22. > :17:28.your wine with the biggest flavour on the dish. So I need a wine with
:17:28. > :17:33.a bit of richness. So I'm choosing Ken Forrester Workhorse Chenin
:17:33. > :17:36.Blanc 2011. This wine comes from sunny South Africa. What it gives
:17:36. > :17:46.is vibrance and fruitiness. Having cooked the dish, that is what you
:17:46. > :17:47.
:17:47. > :17:52.need in the pairing, a little bit of oomph! That is ripe. Like
:17:52. > :17:59.sipping neat sunshine. Think of the meatiness. For that you need a wine
:17:59. > :18:05.with mellow fruitiness. Then there is the shallot puree. So you need a
:18:05. > :18:10.glossy feeling in the wine. Finally, the lovely langoustine it adore as
:18:10. > :18:20.wine with a subtle aromatic character. That is what this
:18:20. > :18:23.
:18:23. > :18:28.delivers every time with the Chenin Blanc. Cheers! Cheers indeed.
:18:28. > :18:32.These guys are enjoying it! Happy? Food is great, wine is great. I'm
:18:32. > :18:36.happy. What do you think to the wine?
:18:36. > :18:40.on. Perfect to go with the fish. The breadcrumb thing, another
:18:40. > :18:49.question, you have to ensure that the meat is cooked inside.
:18:49. > :18:57.Sometimes you burn the breadcrumbs, how do you get it right? 21 years!
:18:57. > :19:03.Coming up yes a classic French recipe to be cooked this morning
:19:03. > :19:07.with Pierre. What is it? I have forgotten about it. It is just a
:19:07. > :19:13.duck in orange with cabbage and bacon. A classical French dish.
:19:13. > :19:20.Not just an orange sauce. But, first it is time to catch up
:19:20. > :19:30.with Mr Rick Stein. He is on the Mekong River. Looking for a special
:19:30. > :19:33.
:19:33. > :19:37.river dish called the fur. Look at Market because I wanted to buy
:19:37. > :19:39.in the West because it's light, healthy and very tasty.
:19:39. > :19:40.The Chinese ruled here until a thousand years ago,
:19:40. > :19:42.and some of those influences live on.
:19:42. > :19:43.So, Anh, what are they doing there, then?
:19:43. > :19:45.They are wishing the success to the owner of this shop.
:19:45. > :19:47.What, they're going in to his shop?
:19:47. > :19:50.Yes. Oh, I see,to bring him good luck for the year?
:19:50. > :19:57.Yes, exactly. Oh, I see. Yeah.
:19:58. > :19:59.Oh, it's very hot today. You should have your hat.
:19:59. > :20:00.One of these? Yes.
:20:00. > :20:05.I'm worried I might look a bit silly in it, but...
:20:05. > :20:07.Well, that's better, how do I look?
:20:07. > :20:10.Is it better? Yeah, much better but do I look all right?
:20:10. > :20:17.Like a Vietnamese! Oh, good. I bet.
:20:17. > :20:18.These are the right noodlesaren't they, they're rice noodles?
:20:18. > :20:20.Er yeah... Everything is the rice noodle, but for the pho...
:20:20. > :20:23.SHE SPEAKS VIETNAMESE
:20:23. > :20:25.This one is for pho.
:20:25. > :20:28.Oh, yeah, they're nice, the wider ones. Yes, this one for pho.
:20:28. > :20:31.OK, well we need four for four phos.- OK.
:20:32. > :20:33.THEY SPEAK VIETNAMESE
:20:33. > :20:36.< 7,000 dong for one kilo.
:20:36. > :20:38.7,000. And what's in them? Just rice flour and water?
:20:38. > :20:41.Yes.
:20:41. > :20:42.Brilliant.
:20:42. > :20:44.Right, now we need to get some herbs.
:20:44. > :20:46.Yes.
:20:46. > :20:49.'One of the predominant ingredients in Vietnamese cooking
:20:49. > :20:52.'is the amazing variety of herbs
:20:52. > :20:58.'and vegetables, including lots of water plants. They havea slightly pond-y whiff about them.
:20:58. > :21:02.'They're grown or collected by farmers who bring them here from all over the area,
:21:02. > :21:07.'either on the back of mopeds, or of course, by boat.'
:21:07. > :21:09.Perfect. How much? 6,000.
:21:09. > :21:14.6,000. There's 10,000 dong.
:21:15. > :21:17.So how much is that in dollars, 6,000?
:21:17. > :21:24.6,000 dong, is now, er...
:21:24. > :21:28...Zero, er oh, 40 centimes.
:21:28. > :21:32.40 cents, I see, well that seems quite a good bit of a buy today.
:21:32. > :21:41.Yes.
:21:41. > :21:42.The Mekong rises in Tibet, flows through Yunnan province in China,
:21:42. > :21:48.Laos, Thailand, Cambodia to Vietnamand then into the South China Sea.
:21:48. > :21:51.There's always water hyacinths flowing downstream.
:21:51. > :21:56.And they help purify the river, as well as being harvested for fertiliser.
:21:56. > :21:59.The Bassac II, which is modelled on an old rice barge,
:21:59. > :22:09.takes me to the town of Can Tho.
:22:09. > :22:11.
:22:11. > :22:13.It's no exaggeration to say the reason I'm in Vietnam is cos of this dish. Pho.
:22:13. > :22:15.I first came across it watching Keith Floyd's programme, Far Flung Floyd -
:22:15. > :22:17.it's a bit difficult to say that -
:22:17. > :22:19.in the early '90s, and when I saw it,
:22:19. > :22:23.I just thought, "That is perfect Southeast Asian food to me."
:22:23. > :22:27.So here I am, and I'm going to makeone and I've been cooking this dish
:22:27. > :22:30.actually for about, I don't know, ten years.
:22:30. > :22:34.And I just came here to see whetherwhat I was doing was right, cos I,
:22:34. > :22:36.in the end, just got it out of a recipe book,
:22:36. > :22:39.and I'm pleased to say it is just about right.
:22:39. > :22:42.But I've had Anh show me how they do it. Slightly different.
:22:43. > :22:44.And this is how it's done.
:22:44. > :22:48.First of all, I'm going to take some-shallots and ginger and squish them.
:22:48. > :22:52.And this is how you squish.
:22:52. > :23:00.Oh, God, sorry about that.
:23:00. > :23:03.And they're gonna go into a roasting pan.
:23:03. > :23:05.And before that, I'm going to add some star anise,
:23:05. > :23:08.fennel seeds, and cinnamon bark.
:23:08. > :23:11.And just get them nicely roasting.
:23:11. > :23:14.And now the shallot and ginger.
:23:14. > :23:19.Well, the reason for roastingthe spices and the shallot and theginger is to bring out the flavour.
:23:19. > :23:21.I also think that it actually,
:23:21. > :23:26.the aroma actually makes the cook even more enthusiastic,
:23:26. > :23:28.and one of the things, talking to Vietnamese,
:23:28. > :23:30.every time they talk about cooking,
:23:30. > :23:32.they're talking about the smell of cooking as well,
:23:32. > :23:40.it's part of what they do.
:23:40. > :23:46.So those roasted spices, ginger, shallots go in there.
:23:46. > :23:50.I didn't make this broth,because it takes 24 hours to make.
:23:51. > :23:54.And Hanoi is the best place to see a broth being made.
:23:54. > :23:56.They use beef marrow bones,
:23:56. > :24:00.and as I said, take 24 hours of very gentle cooking.
:24:00. > :24:03.Very important. And the marrow, I think, probably gives the...
:24:03. > :24:08.the stock a texture, a slightlythick, slightly - what's the word -
:24:08. > :24:12.viscous texture.
:24:12. > :24:14.Now this is a bit I didn't realisethey do, but they take some onions
:24:14. > :24:17.and they cut the white away from the green.
:24:17. > :24:21.And they put the white in the broth, in the stock.
:24:21. > :24:23.And I'm gonna then slice the green up,
:24:23. > :24:28.but before I do that, I just want to thinly slice this topside of beef.
:24:28. > :24:30.The idea is to cover the bowl with beef, and in fact,
:24:31. > :24:34.the hot stock just cooks it, but doesn't cook it too much.
:24:34. > :24:36.So, there we go.
:24:36. > :24:38.There's the beef, sliced.
:24:38. > :24:42.And now just slice up the green part- of the spring onion
:24:42. > :24:44.very, very finely.
:24:44. > :24:48.Now the next thing is to heat the noodles.
:24:48. > :24:52.In Southeast Asia, noodles are always reheated in these wire baskets.
:24:52. > :24:57.Dipped in hot water and then added to the bowl so that they're piping hot
:24:57. > :25:01.before the bouillonand the other ingredients are added.
:25:01. > :25:04.When making the stock for pho, I've always thought
:25:04. > :25:09.that it's very similar to a French consomme, a beef consomme.
:25:09. > :25:15.Then I read that it may well have come from the French word, feu,meaning "fire" as in "pot au feu".
:25:15. > :25:18.Now the raw beef is layered on top of the noodles,
:25:18. > :25:22.and that will lightly cook as soon as the boiling bouillon is added.
:25:22. > :25:29.I'd just like to say that unlike certain people not far away,
:25:29. > :25:31.Now in go in the bean sprouts and fresh herbs from the market -
:25:31. > :25:33.basil, coriander and mint.
:25:33. > :25:36.And now all that's left to dois add some sliced bird's eye chilli- and fish sauce, a few teaspoons.
:25:36. > :25:38.Hope that's not too much.
:25:38. > :25:40.And then a squeeze of fresh lime.
:25:40. > :25:42.Hot, salty and sour.
:25:42. > :25:46.Well, there we go. Hope it's good.
:25:46. > :25:51.Certainly enjoyed cooking it.
:25:51. > :25:55.I absolutely love it.
:25:55. > :25:58.A Vietnamese writer said that pho is no longer a dish,
:25:58. > :26:02.it's more an addiction, just like tobacco.
:26:02. > :26:05.And another said, "It's the soul of the nation,
:26:05. > :26:15."a contribution to human happiness."- I totally agree.
:26:15. > :26:20.
:26:20. > :26:21.Thank
:26:21. > :26:21.Thank you,
:26:21. > :26:25.Thank you, Rick.
:26:25. > :26:31.Thank you, Rick. Right, cooking next is a man who has been at the
:26:31. > :26:35.top of the British scene for 40 years. Having helped the Roux
:26:35. > :26:41.family at The Waterside Inn, he moved on to La Tante Claire. He is
:26:41. > :26:47.now cooking under his own name at Berkeley Hotel in London. I want to
:26:47. > :26:52.call you a legend, you don't mind? It is Pierre Koffmann! Great to
:26:52. > :26:57.have you on the show. Now we are cooking a traditional French dish?
:26:57. > :27:03.Yes, a duck in orange with cabbage and bacon.
:27:03. > :27:10.The sauce is made of sugar and vinegar. I nearly forgot what I was
:27:10. > :27:12.going to do! So, let's start with going to do! So, let's start with
:27:12. > :27:19.the mallard duck. We put the skin of the orange
:27:19. > :27:27.inside to add to the flavour. I will let you do that.
:27:27. > :27:31.I will start with the vegetables. That is a mix of bacon, carrot,
:27:31. > :27:41.celeriac and cabbage with a touch of garlic to be really French. It
:27:41. > :27:51.
:27:51. > :27:56.will keep your breath alive! James, did you used to work with Pierre?
:27:56. > :28:03.Nearly! I spent a morning when I was 18 years old in the kitchen
:28:03. > :28:07.with him. It has calmed down a lot since then. He was too scared to
:28:07. > :28:12.knock at the door for a job. I must have been shouting.
:28:12. > :28:19.He has calmed down a lot. I did knock on the door at 17 years old
:28:19. > :28:26.with a roll of knives and I ran off! Did you? Yeah, I ran off! Back
:28:26. > :28:32.then it was the place to work. Mr Angry with a pig's trotter in
:28:32. > :28:37.hand! Yeah. You talk about most of the traditional dishes came from
:28:37. > :28:42.Pierre's kitchen and The Waterside Inn. How did you start? If you are
:28:42. > :28:48.a chef you want your own restaurant. So I had a dream of that it is the
:28:48. > :28:54.dream of every chef. After working for many years with the Roux
:28:54. > :28:59.brothers, I decided to try my hand at my own restaurant. That is how
:28:59. > :29:06.it started it was successful. I was Lukey, too.
:29:06. > :29:13.We had 36 covers on the first night and we have been full ever since.
:29:13. > :29:18.But what brought you here was not food it was rugby? Well, the
:29:18. > :29:23.reputation of food in England was not that brilliant at the time.
:29:23. > :29:30.I came to see the rugby. I come from the south-west of France,
:29:30. > :29:36.where they play a lot of rugby. The game was supposedly invented in
:29:36. > :29:42.France, in fact, not in England. So I thought I would go to London to
:29:42. > :29:52.see the French beat the English! They did it that year by 35-3. For
:29:52. > :29:53.
:29:53. > :30:00.those of you who forgot! All right! Past memories.
:30:00. > :30:07.42 years later, I am still here. What is the score now? I don't know,
:30:07. > :30:15.I forgot. You retired, then decided to come back? I decided to retire
:30:15. > :30:20.ten years ago, I was getting bored, so I decided to start again. So I
:30:21. > :30:26.had my time of retirement and now I'm back cooking. I still enjoy it
:30:26. > :30:31.like the first years. It was a pop-up restaurant that got
:30:31. > :30:37.you back into the kitchen? Yes, they asked me to do a pop-up
:30:37. > :30:47.restaurant on the roof of Selfridges. It was very hard.
:30:47. > :30:52.It was supposed to be for a period of a week and we managed to do two
:30:52. > :30:57.months. Over the two months we did 3,200
:30:57. > :31:06.pig trotters. Ten of them were yours? At the
:31:06. > :31:12.Berkeley Hotel I always have pig's trotters, but I came to the pop-up
:31:12. > :31:17.and I had pig's trotters. And you had them last night? They
:31:17. > :31:23.are amazing. Pierre tells us that he uses the rear trotters.
:31:23. > :31:29.The front ones are too small. We don't even buy them. I don't buy
:31:29. > :31:36.the whole pig, just the trotter. At the beginning they used to be free.
:31:36. > :31:44.Nobody used them. Now you have to pay for it.
:31:44. > :31:48.I had beans on toast last night! How long is the duck in the oven
:31:48. > :31:54.for? For about 15 minutes, depending on the size of the duck.
:31:54. > :31:57.Now this recipe comes from your love of classical French cooking,
:31:58. > :32:05.especially the area that you brought up. This links in with the
:32:05. > :32:14.book. Tell us about this? The drink is made in the village that I come
:32:14. > :32:22.from in France. It is a copey of a Grand Marnier,
:32:22. > :32:32.but this is done with Armagnac. Now, the sauce is to caramelise. So,
:32:32. > :32:33.
:32:33. > :32:40.sugar and vinegar. Reduce it. Cook it until it turns into caramel.
:32:40. > :32:47.This book is a picture of your journey in that area as well?
:32:47. > :32:54.Now the caramel is turning golden. What vinegar is that? Just white
:32:54. > :32:59.wine vinegar. I come from a generation where it
:32:59. > :33:02.is always white vinegar or red vinegar. We did not have the 20
:33:02. > :33:11.types of vinegar that the young chefs use now.
:33:11. > :33:16.Tell bus this, then, what is this? That is really a type of Armagnac
:33:16. > :33:22.and orange. So, this recipe is in your book,
:33:22. > :33:30.the cabbage? It has the bacon in there, the celeriac and the carrots.
:33:30. > :33:36.Where did you first start cooking is --? Is it from your parents?
:33:36. > :33:43.Well I was at school until the age of 14, with a report that said I
:33:43. > :33:48.could do better, but I never did better. So one day they called my
:33:48. > :33:54.parents. They said if I could not do better,
:33:54. > :34:04.they needed the seat for somebody else! So I chose to work.
:34:04. > :34:12.
:34:13. > :34:17.I went for cookery, cookery school. Now I am adding the reduced stock.
:34:17. > :34:22.All of the recipes are on the websites today.
:34:22. > :34:25.And we have the Best Bites programme tomorrow morning at
:34:26. > :34:34.10.00am on BBC Two. Now, that is looking fantastic.
:34:34. > :34:44.There is the duck. Now the book is a re-launch? It is a re-launch of a
:34:44. > :35:04.
:35:04. > :35:13.book called A Memory of Gastronomy. It is a very nice book to read.
:35:13. > :35:19.It is a nice book to read. 23 years on, I am scared of him
:35:19. > :35:22.still. It is why I ran away! think it is a beautiful story for
:35:22. > :35:28.Christmas. My book.
:35:28. > :35:33.Now, let's have this. Shall I finish off this? Leave it
:35:33. > :35:38.alone! I will keep an eye on you! You are still cooking every night
:35:38. > :35:44.in the restaurant? I do five days a week. I really enjoy it. To be
:35:45. > :35:50.honest, it is the only thing I know. I know nothing else. You don't need
:35:50. > :35:57.to! To be a good chef you have to be greedy. You have to enjoy
:35:57. > :36:07.everything. I don't think if you are not greedy... Then you are not
:36:07. > :36:07.
:36:07. > :36:13.a good chef. Before they used to say a skinny chef, be scared of a
:36:13. > :36:19.skinny chef, but now you have good skinny chefs. Did you see the way
:36:19. > :36:24.he pointed that knife? Butter? What is the most important single
:36:24. > :36:29.ingredient in cooking? Salt. A pinch of salt can change a dish
:36:29. > :36:32.completely. If it is not properly seasoned it can be terrible. A
:36:32. > :36:37.pinch can make it nice. I think it is salt.
:36:37. > :36:42.Well, I am not seasoning this one. I will leave it with you.
:36:42. > :36:52.So, a little bit of butter in there. The orange in there now? Yes.
:36:52. > :37:03.
:37:03. > :37:08.I will leave you to season that. Hey! That's why I wasn't doing
:37:08. > :37:18.that! Happy with that? There you go. Duck in orange with cabbage and
:37:18. > :37:25.
:37:25. > :37:31.bacon. So, tell us in French? Canard a la'
:37:31. > :37:35.orange. Just look at that! Well, it looks
:37:35. > :37:39.great. I didn't do anything on that great. I didn't do anything on that
:37:39. > :37:45.one. Have a seat over there. Now I can relax.
:37:45. > :37:50.Let's dive in. It smells amazing. That vinegar just give it is the
:37:50. > :37:55.kick? And the orange too does the same. It is stunning.
:37:55. > :37:59.It is all in the book. While they dive in, let's go back to
:37:59. > :38:09.Birmingham to see what Olly Smith has chosen to go with Pierre's
:38:09. > :38:12.
:38:12. > :38:17.dazzling duck. With Pierre's duck, you may be
:38:17. > :38:23.thinking, with a tasty bird like this, a lighter style of red is the
:38:23. > :38:26.way to go, such as this burgundy. Most of the time you would be spot-
:38:26. > :38:34.on, but the dish with the sweet orange sauce changes the game.
:38:34. > :38:41.Having made this dish at home, the classic combination of duck I think
:38:41. > :38:47.that Vouvray is the way to go. I am selecting this example it is a
:38:47. > :38:52.fruit machine. This wine comes from France's Lorry Valley. Tesco
:38:52. > :39:00.Vouvray. This pays to know what you are buying before you get it in the
:39:00. > :39:04.glass as it can be sweet sometimes. This one, though is for you, it is
:39:04. > :39:09.golden apples. This is not the world's most
:39:09. > :39:14.fashionable wine at the moment, so there are cracking bargains to be
:39:14. > :39:19.had. Golden glory! Think about the orange liqueur in the dish it is a
:39:19. > :39:25.big flavour with the sweetness and tang. This wine mimic it is in the
:39:25. > :39:31.glass. It is off-dry. Then the meat of the duck. For that you need
:39:31. > :39:37.acidity in the wine to cut thorough. Chenin blank has lots of brightness
:39:37. > :39:42.and think of the intensity of the bacon rashers and the celeriac. So
:39:42. > :39:50.I need concentration in the wine to really dial up the duck. Pierre, I
:39:50. > :39:53.salute you and your cracking cooking! Sante! Everybody is
:39:53. > :40:00.enjoying that. It is not a choice that I would have picked.
:40:00. > :40:05.It is a nice wine, but I would go for red. First as it is a duck.
:40:05. > :40:11.And a wintry dish too. What do you reckon? I think that the fact it is
:40:11. > :40:19.a game bird, I think the wine in red would be better.
:40:19. > :40:25.I'm not a big wine expert. Did they play the wrong VT there,
:40:25. > :40:30.did he mean to do this? Every since he lost the weight, he has gone
:40:30. > :40:40.strange! He opened 17 bottles to match that, he was so nervous. He
:40:40. > :40:44.obviously drank them all! Chris, what are you making? It is a
:40:44. > :40:48.classic bourgignon. This is a warm wintry fish dish.
:40:48. > :40:51.Now, we've reached the dessert course in the final of the Great
:40:51. > :40:54.British menu and the panel are joined by Angela Hartnett today.
:40:54. > :40:56.Phil's already wowed us here live in the studio and now he wows the
:40:56. > :40:59.judges with a breath-taking dessert! We're recording a special
:40:59. > :41:02.Saturday Kitchen which will go out over the upcoming New Year period
:41:02. > :41:06.and we'd like you to send in your festive foodie questions which
:41:06. > :41:10.we'll try and answer as part of the show. Perhaps you want some canape
:41:10. > :41:15.ideas for a New Year's Eve party or a maybe a menu for a Midnight
:41:15. > :41:17.two-Michelin-starred heavyweight with his take on rhubarb
:41:17. > :41:27.He's had a rollercoaster week, not being allowed to cook his starter.
:41:27. > :41:28.
:41:28. > :41:29.Phil's panna cotta, jelly and sorbet can be done in advance, but
:41:29. > :41:39.the souffles have to be made at the- very last minute to avoid spoiling.
:41:39. > :41:41.
:41:41. > :41:43.Whose pudding are we eating here? I know! What happened to the souffle?
:41:43. > :41:46.I'm so glad he's changed his pudding. I've just found the souffle!
:41:46. > :41:47.That's amazing. It's a hot souffle in a very fine ice cream cone.
:41:47. > :41:50.That's very smart. Isn't it?Yes, Phil Howard! Get in there! Yes!
:41:50. > :41:54.He surprised all three of you! It's got the wow factor, hasn't it? Mm.
:41:54. > :41:56.Very interesting. Lovely taste... That is a perfect jelly.
:41:56. > :41:59.And perfect rhubarb cooking andperfect sorbet and amazing souffle...
:41:59. > :42:03.I mean, can you fault it? No, I can't. It's very smart, very clever.
:42:03. > :42:05.He's blown you away with innovation.
:42:05. > :42:08.Without doubt, it has to be in the top three. Absolutely.
:42:09. > :42:10.I'd definitely put this in the top three.
:42:10. > :42:19.He's definitely in the running. And we'll see later if he's over the finish line.
:42:19. > :42:22.A great score for Phil, but if anyone can match it,
:42:22. > :42:24.its Michelin-starred Simon Rogan.
:42:24. > :42:28.So far, all his dishes have made it- into the top three.
:42:28. > :42:30.He's cooking anise hyssop with rosehips,
:42:30. > :42:40.hazelnuts and sweet cheese.
:42:40. > :42:45.
:42:45. > :42:46.Simon starts plating up with poached pears, then adds hazelnut crisps,
:42:46. > :42:47.rosehip syrup, sweet cheese ice cream and finishes with
:42:48. > :42:49.his special anise hyssop snow and fresh sprigs of the herb.
:42:49. > :42:51.OK. Snow away from the guest.
:42:51. > :43:00.Good job, mate. That's fantastic.
:43:00. > :43:05.Whoo-hoo-hoo! My God.
:43:05. > :43:15.I don't know where it all comes from! Know what I mean?
:43:15. > :43:15.
:43:15. > :43:17.From the moment this goes down, you're just intrigued, aren't you?
:43:17. > :43:22.It's just fabulous-looking.
:43:22. > :43:24.I love that of all the different textures,
:43:24. > :43:26.you've got the smoothness of the pear, the crunchiness,
:43:26. > :43:29.the herbs and the savoury element.
:43:29. > :43:32.Without the hyssop giving a sort of- aniseed freshness to it,
:43:32. > :43:34.it wouldn't have the same effect.
:43:34. > :43:37.Between every mouthful, your mouth goes, "ah!" and you're ready for the next one.
:43:37. > :43:46.I cannot fault this pudding.
:43:46. > :43:47.I almost want to cry, because I think we are already
:43:47. > :43:49.struck by two of the best puddings we've had in any competition.
:43:49. > :43:53.I know that this feast is going to end on a big, big, big bang.
:43:53. > :43:55.There's a good chance that...
:43:55. > :44:04.Simon gets four top-three places. Yes.
:44:04. > :44:08.Another top score. Can Alan Murchison match it?
:44:08. > :44:10.He's got two dishes in the top three already
:44:10. > :44:20.and is attempting a third with a gold chocolate medal.
:44:20. > :44:27.
:44:27. > :44:28.I've gone away and I've worked really hard on trying to get
:44:28. > :44:29.flavour profiles absolutely right
:44:29. > :44:30.and also to make the mouth feel and textures a lot more interesting.
:44:30. > :44:32.It's really important that I've not got too much chocolate,
:44:32. > :44:39.but it's also a chocolate dish.
:44:39. > :44:40.With all his medals out, all they need now is gold spray.
:44:40. > :44:42.Personally, I think you'd have been- better off spraying them bronze, no?!
:44:42. > :44:43.He starts plating up with a cherry and white chocolate ribbon,
:44:43. > :44:53.then adds his precious gold medal.
:44:53. > :45:01.
:45:01. > :45:03.The best thing about this pudding is watching Oliver wrestling with...
:45:03. > :45:09.You're such a party pooper, you are! Just stop and try it, will you?
:45:09. > :45:11.Has anyone got a power saw that I can hack my way through into this pudding, please?
:45:11. > :45:17.It's just too thick, this thing.
:45:17. > :45:18.You might be tempted to eatthe ribbon and it is truly horrible.
:45:18. > :45:20.Yeah, it's horrible.
:45:20. > :45:21.And the raspberry mousse underneath it is... I don't want to say it,
:45:21. > :45:23.but it's disgusting.
:45:23. > :45:24.No, it's not nice.
:45:24. > :45:28.It's a disappointment, especially after those two amazing desserts.
:45:28. > :45:33.This is just... It's all wrong.
:45:33. > :45:35.Everything in there is just... It doesn't work for me.
:45:35. > :45:37.For me, it's not hitting any marks at all.
:45:37. > :45:43.I'd be very surprised if that got a top-three finish.
:45:43. > :45:47.Next to cook are Chris and Nathan. Here we are, Chris. Best of luck.
:45:47. > :45:51.I need a big result today. Chance to- get into the top three, chef.
:45:51. > :45:57.Last chance saloon for me, man. Ihave to pull off something smashing.
:45:57. > :45:59.First up is two-Michelin-starred heavyweight Nathan Outlaw,
:45:59. > :46:01.who's cooking a completely new dish -
:46:01. > :46:11.summer pudding with honey cream, yoghurt and lemon thyme.
:46:11. > :46:13.
:46:13. > :46:14.Nathan starts with a dot of puree,
:46:14. > :46:15.honeycomb, vanilla yoghurt
:46:15. > :46:16.and fresh summer berries.
:46:16. > :46:18.He gets his special summer puddings- out of the oven
:46:18. > :46:19.and caramelises some sugar on top before adding it to the plate.
:46:19. > :46:26.Finally, he adds his honey parfait and some honey syrup.
:46:26. > :46:34.OK.
:46:34. > :46:35.Thank you.
:46:35. > :46:38.It's summer pudding, that's what it is. And it's warm.
:46:38. > :46:41.It's certainly a marked improvement- on what went before.
:46:41. > :46:45.There is pleasure to be had in this pudding. Not a lot.
:46:45. > :46:47.You're right there, Prue! I agree with you, Matthew.
:46:48. > :46:55.It's not a perfect pudding, but it's- OK. It's a great summer pudding.
:46:55. > :46:56.There's lots of things going on here which just... I don't care about.
:46:56. > :46:58.It's nice. It's a perfectly good pudding.
:46:58. > :47:00.But it is not a great pudding
:47:00. > :47:04.and what we need is a pudding of the same magnitude
:47:04. > :47:08.as the Olympians who are going to eat it.
:47:08. > :47:09.I've got a feeling he might be disappointed with the comments
:47:09. > :47:13.he gets.
:47:13. > :47:15.An average score for Nathan.
:47:16. > :47:25.Can Chris do any better with his Olympic torch?
:47:26. > :47:27.
:47:27. > :47:28.The trickiest bit of Chris's dish is the tempered
:47:28. > :47:30.white chocolate shards...
:47:30. > :47:31.All right, lads? ..that represent flames on his torch
:47:32. > :47:34.and his fellow chefs are intrigued by his method.
:47:34. > :47:35.I want to give it five-second blasts using the old magic box.
:47:35. > :47:44.Here we go, chief.
:47:44. > :47:46.You could leave it on for five bring it up so slow, the more hours,
:47:46. > :47:47.the better, but if you need to rush it, you rush it.
:47:48. > :47:55.Put it in the microwave.
:47:55. > :47:57.Boys, you know what to do? You need to move fast.
:47:57. > :48:02.Off you go - quick, quick, quick, quick!
:48:02. > :48:03.PRUE: Ooh!
:48:03. > :48:04.We're going to have a concert.
:48:04. > :48:06.I just think it's fun, it's really great, great fun.
:48:06. > :48:07.I think it looks absolutely brilliant.
:48:07. > :48:09.He's changed the whole filling fromyour last conversation. He has, yes.
:48:09. > :48:13.It's nice. Very nice.
:48:13. > :48:14.I think he'll be pleased with that.- I'm very happy for Chris.
:48:14. > :48:19.He's pulled it out of the bag.
:48:19. > :48:21.I loved it. I thought it was brilliant.
:48:21. > :48:22.Is he using all the techniques? Not necessarily, but for me,
:48:22. > :48:31.I'd be happy to put him through as the top three.
:48:31. > :48:31.It all looks quite simple, but there's an awful lot of components
:48:31. > :48:33.in there that he's had to pull off.
:48:33. > :48:34.All that chocolate work, I mean, it's impressive.
:48:34. > :48:44.As always, it's just very difficult to call it.
:48:44. > :48:44.
:48:44. > :48:44.feast? You
:48:44. > :48:45.feast? You san
:48:45. > :48:48.feast? You san see
:48:49. > :48:53.feast? You san see the remaining chefs serve up their deserts and
:48:53. > :48:58.see who is in the final there. Still coming up to cook is Rachel
:48:58. > :49:03.Khoo. Enjoying classic French pancakes and preparing a sweet
:49:03. > :49:08.chestnut cream to go with them. Pierre is on the omelette board,
:49:08. > :49:15.can Chris or Phil be able to wing their way into the pan! Or will
:49:15. > :49:20.they FLAP or CRACK under the pressure! Will Alfie be facing food
:49:20. > :49:26.heaven, the roast rib off beef? Or food hell, the turkey saltimbocca.
:49:26. > :49:30.We'll find out at the end of the show. You would think by now our in
:49:30. > :49:34.connection guest will have learned his lesson. Each time he come on
:49:34. > :49:39.the show he puts himself through it, thinking about what to cook. You
:49:39. > :49:44.have been a busy man. It takes me about four years to
:49:45. > :49:51.prepare for this show. Which recipe have you chose snn
:49:51. > :49:55.Well, I have been cooking with Theo Randall all week. He helped me make
:49:55. > :50:02.a Carpaccio of beef. It looked brown and horrible, then
:50:02. > :50:07.you try it out and it is gorgeous. Why did you choose that one? Well,
:50:07. > :50:14.I thought of it, but then you said it was easy. It is cler, thank you,
:50:14. > :50:20.Theo for that. Then I wept to Tomorrow Cage's place. I got there
:50:20. > :50:25.at 6.30pm. I was not popular at that time in the kitchen, just as
:50:25. > :50:30.the service starts. They taught me a chocolate pot, which is beautiful.
:50:30. > :50:37.Finished off with olive oil and rock salt, but you just said that
:50:37. > :50:41.was just mixing. So, Mark Sargeant gave me a complaiicated place dish.
:50:41. > :50:45.We have been given the red card by Pierre Koffmann. So we are going
:50:45. > :50:51.for that. So, fire away.
:50:51. > :50:56.You are already used one minute of your allotted seven! Well, you did
:50:56. > :51:00.ask me! I know, but now we have to ask me! I know, but now we have to
:51:00. > :51:08.speed it up. Well, we have the place on bone. We
:51:08. > :51:15.are going to salt it and brown it. You don't flour it? Well, I think
:51:15. > :51:22.it is always good to ignore a three-Michelined starred chef! So,
:51:22. > :51:27.we are going to brown that off. Turn it over and sale it. Then add
:51:27. > :51:30.in some butter. Put it on our baking tray with parchment and put
:51:30. > :51:36.it in the oven for three or four minutes.
:51:36. > :51:42.We know you have a passion for cooking, but where did it start for
:51:42. > :51:49.you, was it your mum? My mum is a brilliant cook, but I tell you what
:51:49. > :51:54.it was, I went for a dinner with a girl on a date to an Italian
:51:54. > :52:00.restaurant. She asked for pasta and then she asked for parmesan cheese.
:52:00. > :52:07.I thought, what did she want the cheese for? That was greedy. I had
:52:07. > :52:12.to find out then about food. Her name was Paulette, hello, if you
:52:12. > :52:16.are watching the programme! Now, I know you want to concentrate on
:52:16. > :52:21.this bit. So this is the butter? We leave it
:52:21. > :52:29.in the pan to start the sauce. That goes in the oven for four minutes.
:52:29. > :52:34.Then we get the lardons in. Chris, are you doing the pan-
:52:34. > :52:39.tossing thing? No, I am not. I will give it a go.
:52:39. > :52:44.That will do for that. We are getting away with that. We are
:52:44. > :52:48.getting away with everything today. So we brown these off and add
:52:48. > :52:54.button mushrooms. Whole? Yes, they are nice and small.
:52:54. > :52:58.When they are brown, then we add the onions and de-glaze the pan
:52:58. > :53:08.with red wine vinegar. Now here is the cavelo nero.
:53:08. > :53:12.This is the curly kale. Then we have the onions in olive oil and
:53:12. > :53:18.butter. Chopped onions for the sauce, then
:53:18. > :53:22.a bit of garlic, anchovy, finished off with lemon and black pepper.
:53:22. > :53:28.I'll get that ready. Now, congratulations as well
:53:28. > :53:33.because of the Children in Need. An amazing effort from everyone in
:53:33. > :53:38.Radio 2. You managed to raise a lot of money this year? Obviously we
:53:38. > :53:45.are the salt seller and the listeners provide the salt that is
:53:45. > :53:50.the money. So, �3.6 million from the Breakfast viewers. So that is
:53:50. > :53:55.brilliant. Now we have a new charity thing going. This is a BBC
:53:55. > :54:01.thing. We have asked Rolls-Royce for a pink one for a year. You know
:54:01. > :54:06.I have the numberplate FAB1. So Rolls-Royce are giving us a pink
:54:07. > :54:12.Rolls-Royce for a year. Then we want to recruit an army of
:54:12. > :54:16.chauffers, you can hire it for your event and all of the money is to go
:54:16. > :54:20.to breast cancer. We are going to try to get �1 million of hiring in
:54:20. > :54:24.a year. I did not tell you this, but I will
:54:24. > :54:29.put my name down and chauffer for one of them.
:54:29. > :54:33.Good lad! If we can get �1 million in a year, I think that would be
:54:33. > :54:40.amazing. I can do one day of chauffering!
:54:40. > :54:47.the right side of the road? course! So, what do we have here?
:54:47. > :54:53.The onions, mushrooms, lardons, I am deglazing with red wine vinegar.
:54:53. > :54:58.Brown the edges. Get it all into the sauce.
:54:58. > :55:03.The garlic and anchovies going into the onions.
:55:04. > :55:09.Red wine in here. We are not shy when it comes to that.
:55:10. > :55:15.No. What was it like working for these guys when you were in this
:55:15. > :55:19.week? It was amazing. They all chose dishes that suit their
:55:19. > :55:24.personality. This is a bit of a mad dish. Mark is mad and busy and
:55:24. > :55:28.getting on with it. Tom's dish was lovely and slow. Just do a bit of
:55:28. > :55:34.this, don't you, Chris. He said when he goes on Saturday Kitchen,
:55:34. > :55:39.it is better to cook less and talk a bit more! That's what he said!
:55:39. > :55:47.Theo is so pragmatic and perfect. He comes out with a brilliant way
:55:47. > :55:53.of making Carpaccio. You get the meat, roll it out on the parchment
:55:53. > :56:01.and you put it on the plate and make a cartouc herbgs and knock it
:56:01. > :56:09.out. It is simple, whether you know how -- cartouche.
:56:10. > :56:16.Now, I know you have been to see the Les Miserables film, it is
:56:16. > :56:23.amazing? Yes. We have the star of the film, Hugh Jackman on the show
:56:23. > :56:27.next Friday. I think it is a masterpiece. I know, Alfie, you
:56:27. > :56:32.were in Les Miserables on theatre, but what do you think about the
:56:32. > :56:38.movie? I think it is fantastic. It keeps the show alive it has been
:56:38. > :56:42.keeping the show running for 28 years, somebody else's
:56:42. > :56:48.interpretation of the characters. So it is important for people tory
:56:48. > :56:53.bring something new to the show. Are you excited about seeing it?
:56:53. > :56:58.am thrilled. I can't wait. I have seen a few clips, it will be
:56:58. > :57:02.interesting to see someone else's interpretation of a role that I did
:57:02. > :57:10.at the O2 for the anniversary and in the West End.
:57:10. > :57:20.You went for a part yourself on the film? I did, but they would not let
:57:20. > :57:20.
:57:21. > :57:26.me audition for one of the roles. Everyone is talking about Russell
:57:26. > :57:31.Crowe and the fact that they can't sing? I think he holds his on. I
:57:31. > :57:37.know that he can sing. He had a band for a while.
:57:37. > :57:47.That does not mean you can sing because you are in a rock band?
:57:47. > :57:47.
:57:47. > :57:53.I think he has worked hard at it. Hugh Jackman nail it is.
:57:53. > :58:01.AnneHathaway! Well, Huw is a great performer. Not as good as me,
:58:01. > :58:04.though! Now, let's recap on this. I need a little bit of butter
:58:04. > :58:14.therement I will put some of that there.
:58:14. > :58:14.
:58:15. > :58:19.Nope? Never mind. So, have you finished off the
:58:19. > :58:23.sauce? A little bit of stock, soy sauce, that is optional. That is
:58:23. > :58:33.about it, I think. Brilliant, what is the name of it
:58:33. > :58:36.
:58:36. > :58:41.again? I don't know. It is now called a bourgignon fish
:58:41. > :58:47.with bacon and mushroom. Looking at the surprise on your
:58:47. > :58:49.face, you are surprised we got here? I can't remember anything for
:58:50. > :58:55.here? I can't remember anything for the last 20 minutes.
:58:55. > :59:01.Well, dive in. Tell us what you think of that. I think you may need
:59:01. > :59:07.a drink of -- after that! What about the greens, what did you do
:59:07. > :59:13.there? You blanched the curly kale, starting the sauce with olive oil,
:59:13. > :59:18.butter. Caramelise the onions. Put in the garlic, the anchovy. It
:59:18. > :59:26.disappears and everyone wanders what the taste is in the end. Then
:59:26. > :59:33.you cook it down in with the sav cabbage with a little bit of lemon
:59:33. > :59:41.and black pepper. Olly has chosen a La Forge Estate
:59:41. > :59:46.Marsanne 2011. It is priced as �9.99.
:59:46. > :59:51.What do you think of that, then? Very nice.
:59:51. > :59:55.If you want a job... Right, it is time for the final of the Great
:59:55. > :00:05.British Menu. Take a look at this, you can relax
:00:05. > :00:12.
:00:12. > :00:17.Last to cook today Well, Stephen - last one of the day.-
:00:17. > :00:18.He's not well known most of his career abroad
:00:18. > :00:20.and main course in the top three already, he's been the surprise chef to beat,
:00:20. > :00:22.but his dessert bombed in the heats
:00:22. > :00:23.and he's had to change it completely to be allowed to cook today.
:00:23. > :00:33.His new attempt is pineapple feuilletine with coconut and basil.
:00:33. > :00:35.
:00:35. > :00:37.Colin starts plating up with his pineapple feuilletine,
:00:37. > :00:38.then adds sheet of coconut gel, chocolate snow and basil.
:00:38. > :00:40.Very elegant. Very elegant.
:00:40. > :00:42.Next, he adds a pineapple coulis-filled chocolate spear,
:00:42. > :00:43.a vanilla, pineapple and basil sorbet,
:00:43. > :00:50.and finishes the dish off with his blown-sugar tuille.
:00:50. > :00:54.HE SIGHS Excellent, mate. >
:00:54. > :00:56.SHE LAUGHS
:00:56. > :01:00.Come on! That just looks delicious!
:01:01. > :01:08.Well, I don't know if it looks delicious, so much as fascinating.
:01:08. > :01:10.Oh, coconut. I love coconut. I think the caramel is delicious.
:01:10. > :01:12.I'm not sure whether you need the pineapple or the cellophane see-through thing.
:01:12. > :01:18.Certain things are superfluous.
:01:18. > :01:20.I thought this looked amazing when it arrived,
:01:20. > :01:25.but as I ate it I liked it less and less.
:01:25. > :01:31.It's very technical, very skilful but I think, in my eyes, this feels a frontrunner.
:01:31. > :01:34.An average score for Colin.
:01:34. > :01:36.Can Stephen do any better? He is a returning champion
:01:36. > :01:40.and veteran, but after not being allowed to cook his starter,
:01:40. > :01:42.he hasn't been able to redeem himself, suffering poor scores
:01:42. > :01:46.for both his fish and main courses.- So, today, he's desperate for
:01:46. > :01:56.a top three place, with his Bronze, Silver or Gold? dessert.
:01:56. > :02:02.
:02:02. > :02:04.Stephen starts his plate off with his silver-wrapped rhubarb and custard jelly,
:02:04. > :02:06.then adds a bronze-wrapped lemon tart
:02:06. > :02:08.and his modified chocolate mousse with olive jelly,
:02:08. > :02:09.then hides them all under steel cloches.
:02:09. > :02:11.Just in front of the judges, like that. Thank you.
:02:11. > :02:21.Well done, Steve. Cheers, Dan. Happy, glad it's over.
:02:21. > :02:21.
:02:21. > :02:23.You lift that, I'll lift these. One, two ,three...
:02:23. > :02:24.Yo!! Excellent!
:02:24. > :02:28.One, two ,three...go!
:02:28. > :02:29.This is just rhubarb and custard, isn't it? Yes.
:02:29. > :02:39.I love the sharpness of the rhubarb. Very good...and crunchy.
:02:39. > :02:46.
:02:46. > :02:50.It's simple, but it's immaculately done. I would be shocked if they don't enjoy that. Game on, Steve.
:02:50. > :02:56.Cooking complete, all the chefs can do now is wait.
:02:56. > :03:02.Evening, chefs. ALL: Evening.
:03:02. > :03:03.OK, I'm now going to announce the rankings for the puddings.
:03:03. > :03:05.In seventh place today, it is...
:03:05. > :03:10...Alan.
:03:10. > :03:11.In sixth place...
:03:12. > :03:15...it's Nathan. Nathan, I thought it was a marked improvement on the original pudding.
:03:15. > :03:17.That means in fifth place...
:03:17. > :03:22...it's Colin.
:03:22. > :03:25.In fourth place...
:03:25. > :03:29...it's...
:03:29. > :03:39...Chris Fearon. Oh! That means congratulations
:03:39. > :04:00.
:04:00. > :04:00.now. It
:04:00. > :04:00.It is
:04:00. > :04:00.It is time
:04:00. > :04:05.It is time for
:04:05. > :04:11.It is time for us to decide about what dishes will be made for the
:04:11. > :04:17.Olympic feast. If you go back to the kitchen, we'll call you back in
:04:17. > :04:23.a minute. Any dish must be making people get blown away.
:04:23. > :04:29.This is the hardest part of all, to make the perfect menu. Tense?
:04:29. > :04:35.Nervous. You are the cream of Great Britain. The best dishes, the best
:04:35. > :04:39.cooks. Nobody knows how it will go. I have one chance it is tough.
:04:39. > :04:49.We have got the most perfect Olympic menu, so, let's call in the
:04:49. > :04:54.
:04:54. > :04:59.Welcome, chefs for the very last time. I am now going toy announce
:04:59. > :05:08.the dishs that will make up the final banquet. First of all, the
:05:08. > :05:13.important starter. In the line-up are: Alan's duck and pineapple.
:05:13. > :05:23.Simon's grilled salad and Colin McGurran's quail in the woods.
:05:23. > :05:30.
:05:30. > :05:33.I can now announce that the winner Next is the fish course and there
:05:33. > :05:35.and they are Phil Howard's mackerel taster,
:05:35. > :05:42.Alan's mackerel and beetroot and Simon's lobster dish.
:05:42. > :05:47.And the chef who will be going to cook the fish course
:05:47. > :05:51.at the final banquet is...
:05:51. > :06:01.Phil Howard.
:06:01. > :06:04.
:06:04. > :06:06.Well now, we come to the meat course. There are four contenders.
:06:06. > :06:08.We couldn't get it down to three,
:06:08. > :06:12.so the four were Daniel's chicken and sweetcorn,
:06:13. > :06:16.Nathan's duck and monkfish,
:06:16. > :06:21.Colin's pork and apple and Simon's suckling pig.
:06:21. > :06:30.I can reveal that the meat course will be cooked by...
:06:30. > :06:35.Daniel Clifford.
:06:35. > :06:40.Jesus Christ, I feel like I'm going to faint.
:06:40. > :06:42.And finally, the glorious pudding.
:06:42. > :06:45.And the final three dishes are Phil's rhubarb and custard,
:06:45. > :06:49.Simon Rogan's anise hyssop and rosehips,
:06:49. > :06:53.and Stephen Terry's bronze, silver and gold.
:06:53. > :07:02.So I can now tell you that the winner of the pudding course is...
:07:02. > :07:10.Simon Rogan.
:07:10. > :07:12.Well, gentlemen, we have our final banquet.
:07:12. > :07:13.I would like to thank each and every one of you.
:07:13. > :07:23.It's been absolutely amazing. Thank you all. Thank you.
:07:23. > :07:30.
:07:31. > :07:31.Right,
:07:31. > :07:31.Right, it
:07:31. > :07:36.Right, it is
:07:36. > :07:42.Right, it is time to answer some of your foodie questions. Each caller
:07:42. > :07:49.helps to decide what Alfie is eating at the end of the show.
:07:49. > :07:55.Alison is with us. What is your question? I have lots of herbs left.
:07:55. > :08:03.There are masses of them. What can I do with them? Well, my wife does
:08:03. > :08:11.a great thing with the herbs, adds them with rock -- to rock salt,
:08:11. > :08:18.garlic and it is a magic seasoning. You can put them in a bag in the
:08:18. > :08:28.freezer and they keep very well. Or put them into ice cubes, yues
:08:28. > :08:30.
:08:30. > :08:36.the ice cubes to degrees the gravy and that helps flavours -- use the
:08:36. > :08:43.ice cubes to degrees the gravy. That helps to flavour the gravy.
:08:43. > :08:49.Michelle, what is your question for us? I have a whole rabbit. I am
:08:49. > :08:53.looking for something different to do with it? Rabbit? So, it is
:08:53. > :09:01.jointed down, she has done it before with mustard. What would you
:09:01. > :09:08.do? There could will be mustard. She has done that one, another one?
:09:08. > :09:12.You could make a stew. Garlic, parsley,time, a lot of herbs or
:09:12. > :09:19.mustard. My five rate is with the mustard. So I give it to you, even
:09:20. > :09:25.if you don't want it. You brush the rab with the mustard, season it and
:09:25. > :09:30.roast it. Or you can roast it in the oven if you don't have a pot
:09:30. > :09:36.big enough for the rabbit or put it in a pot with onions, tomatos, cut
:09:36. > :09:42.in two a lot of garlic and herbs. A drop of white wine to make a sauce.
:09:42. > :09:52.Sounds good. What dish would you like to see at the end of the show?
:09:52. > :09:53.
:09:53. > :09:56.Hell! The way she said it, hell! Now, we have going to do the
:09:56. > :10:06.Omelette Challenge. These guys have to get into the top ten. Let's get
:10:06. > :10:26.
:10:26. > :10:33.the clocks on the screens, are you ready? 3 three, two, one, go!
:10:33. > :10:41.is not an omelette! At least it is cooked! I'm not going to really...
:10:41. > :10:51.Well. The Michelin inspector will not be
:10:51. > :10:57.watching! I'm quite happy with that! Don't eat the bits around the
:10:58. > :11:05.edge, it will kill you. Don't eat any of it, it will kill
:11:05. > :11:15.you! What is this? That is shell! Phil Howard? It is not an omelette,
:11:15. > :11:17.
:11:17. > :11:27.as you are calling it, but it is worthy of the board. You are there.
:11:27. > :11:27.
:11:27. > :11:33.Mr Evans? DNF, did not finish! did it in 20 .1 2, but it puts you
:11:33. > :11:38.there, but, exactly, it was not good enough, but there is good
:11:38. > :11:42.company. There are a lot of other chefs there too! Now, we are
:11:42. > :11:46.recording a special Saturday Kitchen. It is to come out in the
:11:46. > :11:53.coming New Year. We will try to answer your festive foodie
:11:53. > :11:59.questions. Perhaps you may want canape ideas? Or even a menu for a
:11:59. > :12:08.midnight feast? Whatever you need we are here to help. It is -- we
:12:08. > :12:13.have all of the details via the web. Now, you are now going to enjoy
:12:13. > :12:17.more tasty treats from inside of Rachel Khoo ace Little Paris
:12:17. > :12:21.Kitchen. Today she is cooking mini venison Wellingtons. You finish
:12:21. > :12:31.that off! Today, she is cooking mini venison Wellingtons. She is in
:12:31. > :12:34.
:12:34. > :12:40.search of the best crepe in the If it's a quick snack you're after,-
:12:40. > :12:46.But Parisians' favourite street Originally from Brittany,
:12:47. > :12:49.Alain Roussel and has been perfecting the skills
:12:49. > :12:51.The best-selling crepe fillings are hazelnut chocolate
:12:52. > :12:59.or lemon and sugar, but I'm going to make Alain MY favourite filling.
:12:59. > :13:02.One of the most popular fillings for crepes
:13:02. > :13:06.is creme de marron - chestnut cream.
:13:06. > :13:11.All you need for your chestnut cream is some cooked chestnuts, 200g.
:13:11. > :13:13.These are available in supermarkets either in tins or vacuum packs.
:13:13. > :13:14.Some cream.
:13:14. > :13:18.I have got raw cane sugar, two tablespoons.
:13:18. > :13:20.I'm going to add a bit of Cognac.
:13:20. > :13:22.One and a half tablespoons.
:13:22. > :13:24.Any Cognac will do - you don't need an expensive one.
:13:24. > :13:30.And to finish off, a vanilla pod.
:13:30. > :13:35.Put it on the simmer for about ten minutes.
:13:35. > :13:38.After ten minutes, the cream will be infused by the vanilla
:13:38. > :13:40.and the chestnuts will be soft enough to blend.
:13:41. > :13:47.All you need to do at this point is whizz it up.
:13:47. > :13:48.You need to blend this to a smooth paste,
:13:48. > :13:56.is what you're looking to do.
:13:56. > :14:00.That's it. That's what you're looking for, it's nice and smooth.
:14:00. > :14:02.You can see the little speckles from the vanilla.
:14:02. > :14:04.Let's have a little taste.
:14:04. > :14:08.Mm.
:14:08. > :14:12.Can't wait to have it with my crepes.
:14:12. > :14:14.Alain Roussel's organic crepe stand
:14:14. > :14:15.is in the oldest market in Paris' Marais area.
:14:15. > :14:18.His doughy delights are legendary and so is he.
:14:18. > :14:20.Bonjour. Bonjour.
:14:20. > :14:24.I love crepes and I heard that you make the best crepes in Paris.
:14:24. > :14:32.In the universe. In the universe! Please.
:14:32. > :14:34.Come on, please. Thank you.
:14:34. > :14:35.Cooking a crepe on a hotplate requires a fair bit of skill,
:14:35. > :14:38.but Alain has got some handy pointers for me.
:14:38. > :14:43.If you want to try this in your pan- is piping hot and greased,
:14:43. > :14:44.and don't put too much batter in.
:14:45. > :14:49.HE SPEAKS IN FRENCH
:14:49. > :14:51.So you don't press on to the crepe,
:14:51. > :15:00.you, kind of, glide your wooden rake around on the crepe very gently.
:15:00. > :15:03.Little lemon zest. The lemon zest is his special ingredient.
:15:03. > :15:05.So, sugar and lemon.
:15:05. > :15:08.Finishing touch, and a bit of lemon juice, too.
:15:08. > :15:11.Mm, yum-yum.
:15:11. > :15:15.For you. Oh, merci, monsieur.
:15:15. > :15:25.Mm.
:15:25. > :15:26.
:15:26. > :15:28.I might not have mastered the hotplate,
:15:28. > :15:29.but my filling looks like it's a hit.
:15:29. > :15:30.Yum-yum.SHE LAUGHS
:15:30. > :15:32.I will leave you with my creme de marron and I have a crepe.
:15:32. > :15:33.All right. Bye-bye.
:15:33. > :15:42.A bientot. A bientot.
:15:42. > :15:44.My petit restaurant has been the perfect avenue
:15:44. > :15:49.to test out my recipes and experiment with ingredients.
:15:49. > :15:57.I love cooking for people and my final recipe never fails to impress.
:15:57. > :15:59.There's a bit of a debate about beef Wellington.
:15:59. > :16:02.The French have theirs, the English- have theirs - who cares about that?
:16:02. > :16:07.I have my version. I'm going to make beautiful mini venison Wellingtons.
:16:07. > :16:09.Need a big frying pan.
:16:09. > :16:12.Just going to brown my meat.
:16:12. > :16:18.I'm going to season my venison with some salt.
:16:18. > :16:24.Pepper.
:16:24. > :16:26.Really important to brown the meat.
:16:26. > :16:28.It just caramelises the outside and you just get a richer flavour.
:16:28. > :16:31.You just want 30 seconds on each side.
:16:31. > :16:34.Beef Wellington is usually done with one large beef fillet.
:16:34. > :16:37.However, I think my delicious parcels are more elegant,
:16:37. > :16:42.and you get more of that flaky pastry.
:16:42. > :16:44.Just add a generous bit of butter.
:16:44. > :16:46.I'm going to caramelise some red onions,
:16:46. > :16:49.which will surround the venison inside its pastry parcel.
:16:49. > :16:54.They will give a milder and sweeter taste than white onions.
:16:54. > :16:56.I'm going to add a pinch of salt...
:16:56. > :17:00...a pinch of sugar.
:17:00. > :17:01.And you want to very gently cook them for about...
:17:01. > :17:05...20 minutes.
:17:05. > :17:07.This isn't the traditional way to cover the meat.
:17:07. > :17:09.Usually it's a layer of cooked and seasoned mushrooms and onions
:17:09. > :17:14.called duxelle, but my caramelised onions make a refreshing change.
:17:14. > :17:16.As you can see, the onions have reduced down.
:17:17. > :17:19.They're nice and soft.
:17:19. > :17:22.At this point, I'm going to add some Armagnac,
:17:22. > :17:29.which has this delicious flavour.
:17:29. > :17:31.The onions are done. Just switch it off.
:17:31. > :17:37.They go into the blender.
:17:37. > :17:42.You're just looking for a smooth paste.
:17:42. > :17:44.That's it, that's done. At this point, it's just an assembly job.
:17:44. > :17:48.Puff pastry. You need some Dijon mustard.
:17:48. > :17:50.And, of course, your seared venison.
:17:50. > :17:55.Then I'm going to brush some mustard on top.
:17:55. > :18:00.OK. Put the piece of meat on your puff pastry.
:18:00. > :18:03.Take a heaped tablespoon of your onion mix.
:18:03. > :18:05.Spread it on top.
:18:05. > :18:07.I've a mixture of eggs and water here.
:18:07. > :18:11.Run it round the sides, here.
:18:11. > :18:14.That's going to make the pastry stick together.
:18:14. > :18:17.Second piece of pastry.
:18:17. > :18:20.Then you want to press it down quite firmly.
:18:20. > :18:24.I have sealed the edges and I'm just going to crimp them.
:18:24. > :18:29.You don't have to do this, but I think it makes it look a little bit prettier.
:18:29. > :18:32.Looks like a little parcel.
:18:32. > :18:33.Grab your baking tray.
:18:33. > :18:35.Put that on here.
:18:35. > :18:38.So they are almost finished.
:18:38. > :18:40.Just need to make a little cross at the top,
:18:40. > :18:44.and that's just so some of the steam releases.
:18:44. > :18:48.I'm just going to finish off with a coating of egg wash
:18:48. > :18:51.to make sure our Wellingtons are golden.
:18:51. > :18:54.And that's it.
:18:54. > :19:02.Goes in the oven at 200 degrees Celsius.
:19:02. > :19:08.And after about 15 minutes, your Wellingtons should be ready.
:19:08. > :19:12.OK, let's have a look at these. Wow.
:19:12. > :19:15.They're golden, they're puffy.
:19:15. > :19:18.Doesn't that look delicious? That golden parcel?
:19:18. > :19:28.My guests are in for a treat.
:19:28. > :19:32.
:19:32. > :19:34.Right,
:19:34. > :19:35.Right, it's
:19:35. > :19:37.Right, it's that
:19:37. > :19:40.Right, it's that time of the show where we find out whether Alfie
:19:40. > :19:44.will be facing either food heaven or food hell. Your food heaven
:19:44. > :19:47.would be this magnificent bit of beef which I'd roast and cover in a
:19:47. > :19:51.home-made mustard to go a dauphinoise of potato and turnips.
:19:51. > :19:54.Or you could be having food hell, turkey which I'll flatten then fold
:19:54. > :19:57.with cheese and ham, cover in bread crumbs and fry. It's served with a
:19:57. > :20:07.parsley butter sauce and cavalo nero. What do you think you're
:20:07. > :20:11.
:20:11. > :20:19.getting? I'm really worried. Pierre had the casting vote. He's been
:20:19. > :20:23.kind to you... Yeah! So, let's get the beef on the go! We have to
:20:23. > :20:26.colour it. That is it done, isn't it? Well,
:20:26. > :20:34.more or less, the French would like more or less, the French would like
:20:34. > :20:39.that! Now, we need mustard, whisky, orange juice, sugar, mustard seeds
:20:39. > :20:45.and honey it is really simp to make your own mustard. We start that off,
:20:45. > :20:50.but first you are going to start me how it all started? It did not
:20:50. > :20:58.start with singing? I used to work with a sports car company in
:20:58. > :21:02.Blackpool. Sadly, they are no longer around anymore, they were
:21:02. > :21:07.called TVR, a car company. I was singing all the time. One day
:21:07. > :21:14.I was singing and a customer came in to boy a car. He said I had a
:21:14. > :21:19.good voice and that I should try it out professionally. He said there
:21:19. > :21:23.was a company in London auditioning people for a UK tour. Soy tried out.
:21:23. > :21:26.I sang to them. I was taken on and became a professional singer after
:21:27. > :21:32.that. It happened quickly after that?
:21:32. > :21:36.went to music college after touring for a while. U studied and then I
:21:36. > :21:45.joined the Opera Houses around the UK and Europe and places like that.
:21:45. > :21:55.Then I got the opportunity to work with Baz Luhrman on his production
:21:55. > :21:56.
:21:56. > :22:00.of La Boheme. Your an unknown? They are saying it
:22:00. > :22:07.was a controversial production, but it was not controversial. The show
:22:07. > :22:11.is the same nas an Opera House, the only difference was that it was on
:22:11. > :22:19.Broadway. So there was not a classical audience. Some people
:22:19. > :22:23.look down on that. What is great about Alfie, he burst
:22:23. > :22:28.noose song at any minute. You have a new album now. It is a
:22:28. > :22:33.break for you, really? It is the fifth album. Tell us about it?
:22:34. > :22:41.is a mixture of a few things. It has classic songs on there, Bridge
:22:41. > :22:46.over Troubled Water. There are a couple of Elvis tracks on there and
:22:46. > :22:51.Rolling Stones tracks and American folk songs it is a departure from
:22:51. > :22:55.where I have come from, but I am loving it. I don't see the
:22:55. > :23:00.divisions between music. I think that classical can stand side by
:23:00. > :23:05.side with rock, pop, blues and jazz. I have listened to it. You have a
:23:05. > :23:11.big mix and match, you mentioned that, but track 11, for instance.
:23:11. > :23:17.Can you give us a blast of that. That is a country song? It is
:23:17. > :23:24.Angels from Montgomery. Give us a blast of that.
:23:24. > :23:32.# Make me an angel # A flash from Montgomery
:23:33. > :23:38.# Make me a poster of an ald rodeo # Just give me one thing that I can
:23:38. > :23:48.hold on to # To believe in this living
:23:48. > :23:51.
:23:51. > :23:58.# Is just a hard way to go. # APPLAUSE
:23:58. > :24:03.Now I am deaf. I can't hear a thing. That is loud! Pierre was saying he
:24:03. > :24:10.sings when he is cooking. Not like that! That is why there is glass
:24:10. > :24:17.between the kitchen and dining room. The chef is happy when he is
:24:17. > :24:25.singing. Here I have turnip dauphinoise. The
:24:25. > :24:29.idea is to layer up the turnips with cream and milk, salt and
:24:29. > :24:34.pepper and mix this together to fill up the dauphinoise.
:24:34. > :24:40.Do they have to be thin to cook through? Yes, that is why you need
:24:40. > :24:45.one of these. Or if you have a group of chefs that appear, who is
:24:45. > :24:49.decided to sit down over there, you can use them to slice it thin, but
:24:49. > :24:54.we have the mandolin. We have been happy here. We are waiting for the
:24:54. > :24:57.next number. It is coming. I am building it up.
:24:57. > :25:02.Of course, you have been touring America. You are back in the UK
:25:02. > :25:08.next year. The UK fans will be please bad that? Yes, we have a UK
:25:08. > :25:11.arena tour next year. Playing a couple of dates in London at the
:25:11. > :25:15.Albert Hall. Then travelling around the UK. That will be fun. I'm
:25:15. > :25:21.looking forward to that. Fantastic.
:25:21. > :25:28.Now we have honey. The whisky is in there too. Then we put orange in
:25:28. > :25:33.there. See the beef is saled off? can't take the eyes off.
:25:33. > :25:41.Now we take the mustard and throw it in a pot. We blend it, the more
:25:41. > :25:48.you blend it, the thicker the mustard will become.
:25:48. > :25:53.For fine, keep blending it. If you want it grainy, just blend it to
:25:53. > :25:58.this point and you have grain mustard. Beautiful. Now all you do
:25:59. > :26:07.is grab the beef. With a little bit of veg and cut it
:26:07. > :26:12.to a decent chunk, the carrots and onions. This is going to cook for
:26:12. > :26:19.about an hour-and-a-half. Throw that in. Grab the beef. Stick that
:26:19. > :26:24.on top. That goes on top of there. Then we have the spatula which we
:26:24. > :26:30.use to spread with the mustard over the top. While I pop this into the
:26:30. > :26:38.oven, you are going to blast out Les Miserables for my mother. She
:26:38. > :26:41.is a fasive fan. So, mother, this is for you.
:26:41. > :26:48.# You can take # You can give
:26:48. > :26:58.# Let him be # Let him leave
:26:58. > :27:02.
:27:02. > :27:12.# If I die, let me die # Let him leave
:27:12. > :27:30.
:27:30. > :27:37.# Bring him home # Bring him... Home. # APPLAUSE
:27:37. > :27:42.Well done. How cool that?! Mother, that was
:27:42. > :27:49.for your. -- for you. Now, we need the wine over. You definitely sung
:27:49. > :27:53.for your supper. Tell us the name of your new album? It is called
:27:53. > :27:56.Storyteller. It is a description of wonderful songs that tell great
:27:56. > :28:00.stories and my opinion of what singers are.
:28:00. > :28:05.Fantastic. I didn't realise it was so loud,
:28:05. > :28:14.did you? Fantastic! So powerful! There you go, dive into that. A
:28:14. > :28:20.little bit of beef. There is the mustard there as well.
:28:20. > :28:25.Pile that on there. Done.
:28:25. > :28:35.To go with this, Olly Smith has chosen Leyda Reserva Syrah 2010.
:28:35. > :28:38.
:28:38. > :28:40.It is priced at �7.99. Someone has to cut! It is stunning.
:28:40. > :28:43.He is happy. Well that's all from us today on
:28:43. > :28:44.Saturday Kitchen Live. Thanks to Phil Howard, Pierre Koffmann, Chris
:28:44. > :28:48.Phil Howard, Pierre Koffmann, Chris Evans and Alfie Boe. Cheers to Olly
:28:48. > :28:52.Smith for the wine choices. All of today's recipes are on the website.
:28:53. > :28:55.Go to: bbc.co.uk/saturdaykitchen. Best Bites is on tomorrow on BBC 2