:00:10. > :00:16.Good morning. It's the Jubilee weekend. Let's start with the
:00:16. > :00:26.celebrations with 90-minutes of mouth-watering food fit for the
:00:26. > :00:37.
:00:37. > :00:41.Queen. This is Saturday Kitchen Welcome to the show, cooking with
:00:41. > :00:45.me in the studio are two of the country's finest chefs, is says
:00:45. > :00:51.here. First, a man who has turned a small area of common parkland in
:00:51. > :00:55.Cambridge, into a two-michelin star gastronomic hot spot, from
:00:55. > :01:01.Midsummer House, it's Daniel Clifford. Next to him, one of the
:01:01. > :01:05.greatest chefs ever produced in Scotland. Did you write that? From
:01:05. > :01:14.his michelin starred restaurant in Edinburgh, it is one of the jewel's
:01:14. > :01:21.in -- jewels in the cullinary scene, it's Tom Kitchin. I'm doing a
:01:21. > :01:26.crispy hen's egg, asparagus puree, and burnt onion powder, which is
:01:26. > :01:32.very special. Is that what it is, burnt onions? You really, really
:01:32. > :01:38.burn the onion, pretty easy, you put them in the oven, dry them out,
:01:38. > :01:44.and blend them. The sweetness comes out and it goes well with the
:01:45. > :01:49.asparagus sauce. Seasonality on the menu for you or not? A seasonal
:01:49. > :01:54.salad.En Anden ingredient we haven't used on the show. -- An
:01:54. > :01:57.ingredient we haven't used on the show before? We are going to do
:01:57. > :02:01.crispy lamb's tongue, we will brace them and make them nice and --
:02:01. > :02:05.braise them and make them nice and crispy, and a sweetbread fritter.
:02:05. > :02:09.You are trying to sell it! It tastes delicious. Two different
:02:09. > :02:16.dishes to look forward to a fantastic line-up of foodie films
:02:16. > :02:19.from the archives for you too. We have Rick Stein, and the legend, Mr
:02:19. > :02:24.Keith Floyd. My special guest is more of a Sunday night person,
:02:24. > :02:28.having starred in the massive BBC drama series, Monarch of the Glen,
:02:28. > :02:31.and the equally popular, Wild at Heart, it is great to welcome her
:02:32. > :02:37.to the world of Saturday morning TV, it is Dawn Steele. Great to have
:02:37. > :02:41.you on the show. Nice to be here. Congratulations, you are doing the
:02:41. > :02:46.theatre at the moment as well? was just saying I have two shows
:02:46. > :02:51.today. I will have my breakfast here and do two shows in Windsor.
:02:51. > :02:56.How do the dishes sound to you? Asparagus great, and burning onions
:02:56. > :03:00.fine, my kind of cooking. The lamb's tongue, I'm sorry, Tom, I
:03:00. > :03:07.will taste it though. You are a Glaswegian girl, you should eat
:03:07. > :03:11.that. The tiny little lamb! tastes delicious as well. We have
:03:11. > :03:15.food heaven and hell for you, it is up to the studio guests and the
:03:15. > :03:19.audience to decide, food heaven, what will it be? I have chosen
:03:20. > :03:24.lobster, not because it is the most expensive thing coming on a show.
:03:24. > :03:28.But lobster, I love any sort of seafood. You're from the other side
:03:28. > :03:33.of Scotland to Tom. I'm from Glasgow. You have the great seafood
:03:33. > :03:40.there, the north coast. I was just telling Tom, I used to work in a
:03:40. > :03:48.seafood restaurant called Reg ano, I used to serve oysters and
:03:48. > :03:54.langosteins and lobster. I did go to Gleneagles and went to Andrew
:03:54. > :04:00.Fairly's restaurant and had the best smoked lobster dish there. For
:04:00. > :04:03.my food hell I have chosen marzipan. It is a bug bear, I can't, anything,
:04:03. > :04:09.I like almond. Do you pick the icing from the outside of a cake?
:04:09. > :04:14.wouldn't eat it, I can smell it from a mile off. I'm like is that
:04:14. > :04:19.marzipan in that. Lobster or marzipan for Dawn, for food heaven
:04:19. > :04:24.I will do a lobster spaghetti. Not smoked lobster, but the lobster is
:04:24. > :04:29.cooked and mixed with sauce made from the shells of the lobster,
:04:29. > :04:33.white wine, fish stock, thyme and tomatoes, served with spaghetti and
:04:33. > :04:39.finished off with basil. Or food hell, of course, marzipan, I will
:04:39. > :04:44.make my own marzipan, using ground almonds, sugar, egg whites, line a
:04:44. > :04:51.puff pastry case with that. Top it with sliced apples in a hot oven,
:04:51. > :04:58.served with a ball of vanilla ice- cream and creamy Carmel sauce.
:04:58. > :05:04.a have the ice-cream! The new number on the show if you have a
:05:04. > :05:08.question is on the screen now. You can put your questions to us
:05:08. > :05:11.live later on. If I do get to speak to you, I will be asking you
:05:11. > :05:16.whether Dawn will be getting food heaven or hell. Start thinking.
:05:16. > :05:25.Cooking first is one of only 17 people in the whole country to hold
:05:25. > :05:30.two michelin stars, Andrew Farily is one of the others. On the menu,
:05:30. > :05:33.seasonality for you. Asparagus, Cambridge asparagus is brilliant.
:05:33. > :05:37.You were going to say the best weren't you? He will all argue
:05:37. > :05:44.about it. We are going to griddle some asparagus as a garnish, we
:05:44. > :05:48.will make a veloute it a, and poach some eggs, the eggs will be wrapped
:05:48. > :05:51.in potato. This is asparagus and asparagus but fun things with the
:05:51. > :05:59.poached egg. I will prep the poached egg. I will prep the
:05:59. > :06:05.asparagus straight away. A touch of vinegar in there and
:06:05. > :06:10.salt? The reason I'm snapping them is to get rid of the wood bit.
:06:10. > :06:13.are half way through the season? has been a strange year this year.
:06:13. > :06:18.This is beautiful. After Scotland you have pretty good asparagus down
:06:18. > :06:22.here. You will have to come down and taste it chef. I tried to grow
:06:22. > :06:26.some in the garden, it has been OK this year, but some people have not
:06:26. > :06:31.been producing that good a crop of asparagus? The whole season has
:06:31. > :06:36.completely changed for everything this year. I put some tomatoes in
:06:36. > :06:42.the greenhouse, they are flying at the moment. I'm not too keen on the
:06:42. > :06:47.whies asparagus, I don't know why.S It is the same, but it is grown
:06:47. > :06:50.under black bin liners? Maybe it is because it is white and it doesn't
:06:50. > :06:55.look right! They use it in Europe and France, talking about the
:06:55. > :07:00.tongue, I remember cooking that quite a lot in France as well. This
:07:00. > :07:07.is for the puree. I will dice the onion down to get it sweated off.
:07:07. > :07:17.You want me to chop the asparagus for the soup? Eggs in? One egg is
:07:17. > :07:22.
:07:22. > :07:26.Tell us about Midsummer House. You have had it 15 years? 14 years
:07:26. > :07:32.going into my 15th. It has been a rollercoaster, really. I have had
:07:32. > :07:41.some of the best years of my life there. And we have been flooded
:07:41. > :07:46.twice. This year it's been phenomenal. You are right on the
:07:46. > :07:51.river there? I have put a new conservatory in, to take us up to
:07:51. > :07:55.75 covers, we used to be 45. We had so many people to wanting to get in
:07:55. > :07:58.at the weekends, now I can near cook for everybody. Once that is
:07:58. > :08:03.sweated down, the idea of the soup is everything has to be cooked
:08:03. > :08:08.really, really quickly, to maximise the flavour, and maximise the taste,
:08:08. > :08:12.really. I'm going to quickly, this is hot already, this is a light,
:08:12. > :08:17.brown chicken stock. That goes in. That needs to cook out for about
:08:17. > :08:26.five minutes. We will bring that to the boil. This one is for the puree
:08:26. > :08:31.you have got with it? Yes, all I have to do now is turn a bit of
:08:31. > :08:37.asparagus down. I'm amazed at the poached egg, how easy it is. You
:08:37. > :08:41.should see me trying to make a poached egg. I use boiling water,
:08:41. > :08:47.with a touch of salt and vinegar, and swirl it round and crack it in.
:08:47. > :08:53.It is a good way to keep it in eyes cold water to keep the shape.
:08:53. > :09:01.the swirling bit. That makes it go nice and round. Good eggs is a big
:09:01. > :09:05.secret. All I'm doing it taking off the
:09:05. > :09:11.chewy bits and turn it down, that is the way they do it in France.
:09:11. > :09:16.you do that at home? No, I don't do it at home. What is the line around
:09:16. > :09:20.it? To make it look smart. It is one of the Chevy tricks we do.
:09:20. > :09:24.said in rehearsal you mainly simplify it? I simplify everything,
:09:24. > :09:29.this is simplified. You should have seen it ten years ago, it was
:09:29. > :09:33.chaotic then. I have concentrated more on taste and flavour now. I
:09:33. > :09:38.have gone with the days where I'm putting 15 things on the plate. Now
:09:38. > :09:41.I just put a lot of asparagus on. It is the way people's tastes have
:09:41. > :09:46.changed. When it comes to the two- star level, you say making things
:09:46. > :09:50.simple, but it still has to be an element of complicated? Yeah, it
:09:51. > :09:54.has. I think at the end of the day, I have come to a point, as you get
:09:54. > :09:59.older you start realising your tastes change, the way you think
:09:59. > :10:08.about food changes. Your knees are hurting? Yep! Lifestyle changes as
:10:08. > :10:11.well. I'm cooking in Cambridge for people, they want to come and have
:10:11. > :10:15.a fantastic experience, but they want to recognise and know what
:10:15. > :10:20.they are eating. It is down to produce, if it is brilliant you
:10:20. > :10:25.will do less to it. I have decided I don't like tasting menus, nah,
:10:25. > :10:32.there is too much, it goes on forever. And there is just too many
:10:32. > :10:37.different flavours, maybe that is a Glaswegian in me! Moving on.
:10:37. > :10:44.have a tasting menu! I wouldn't have that if I came there. You have
:10:44. > :10:48.really thrown me there. I will do you chicken and chips!
:10:48. > :10:53.potatoess, you mentioned the great produce, what are these? They are
:10:53. > :11:01.called Chippers' Choice. I use them because they are the best frying
:11:01. > :11:07.potatoes, you get a crispy thing. That goes in the butter ray? The --
:11:07. > :11:12.Puree? The soup is two minutes away. You want spinach for colour.
:11:12. > :11:18.Potatoes are peeled. Drop them in boiled, salty water. The turned
:11:18. > :11:24.asparagus, cooked for two minutes. Just to release the flavour and
:11:24. > :11:28.griddle it. Just chargrill it? That's it. You can prepare these in
:11:28. > :11:32.advance? Everything can be done. You mentioned the speed of the soup,
:11:32. > :11:39.that is the common thing, it has to be done as fast as possible?
:11:39. > :11:49.keep the colour and flavour. I put bernoise in it, because I think the
:11:49. > :12:00.
:12:00. > :12:05.asparagus has lovely nutty flavour. I will lift the asparagus off.
:12:05. > :12:15.For the egg, as I have just trimmed off the excess. Now James I'm just
:12:15. > :12:17.
:12:17. > :12:22.going to run this through the slicer. If you have any questions
:12:22. > :12:27.call this number. Calls are charged at your standard network rate. Put
:12:27. > :12:32.your questions to us live later on. Spinach in there last minute.
:12:32. > :12:39.the colour again. This is the Japanese turning slicer.
:12:39. > :12:47.watching. All you go is you keep your thumb on there, and you get
:12:47. > :12:57.this beautiful spaghetti. Dawn is buying that on the shopping
:12:57. > :12:57.
:12:57. > :13:07.channel? I was looking at the mixer, and I heard the price of it.
:13:07. > :13:08.
:13:08. > :13:13.This is what they do a moully, that kind of thing The moulis, yeah, for
:13:13. > :13:23.me it is the fun of it. The whole dish is a child friendly, it is a
:13:23. > :13:23.
:13:23. > :13:29.great way to get the kids to eat eggs. As you say, simple? Well! The
:13:29. > :13:38.eggs you can put them in cold water. That is so brilliant, I'm so
:13:38. > :13:48.impressed. It is like making an elasticband call.
:13:48. > :13:49.
:13:49. > :13:53.That goes straight in the fryer. Asparagus looking beautiful.
:13:53. > :13:58.definitely coming to your restaurant when I'm in Cambridge.
:13:58. > :14:08.No tasting menu! The reason for the spinach is to keep the colour. Just
:14:08. > :14:08.
:14:08. > :14:14.to give you a nice green colour. Love the tea towel today. That is
:14:14. > :14:19.the powerway, asparagus is on, eggs are in. Good to see James running.
:14:19. > :14:23.If we had to cook your dish, it is tonnes of stuff going on.
:14:23. > :14:28.Lemon juice is the third seasoning in my eyes, with asparagus it
:14:28. > :14:36.really does help enhance it. It needs to be last-minute thing, the
:14:36. > :14:46.acid will start to kill the colour. Is the egg coming in? It is chef,
:14:46. > :14:50.
:14:50. > :14:56.it is on its way. Puree is done. That's lovely.
:14:56. > :15:01.Explain to us what this is? This is the burnt onion ash! It is easy it
:15:01. > :15:08.make. Yeah. You really chargrill the onions without any oil, they
:15:08. > :15:13.have to be black. Both sides. that roasted in the oven. No, on
:15:13. > :15:17.the stove, heavily caramelised, and put them in the oven overnight, 60
:15:17. > :15:23.at the grease, and blend it. It brings, it is funny, the idea comes
:15:23. > :15:28.from a hot dog, when you have hot dogs you have burnt onions with it.
:15:28. > :15:38.That is where most of my inspiration comes from now. A hot
:15:38. > :15:39.
:15:39. > :15:49.dog stand! I love them! The egg is there. Nice bit of puree for the
:15:49. > :15:55.
:15:55. > :15:59.egg to sit on. One of the really, really, heavily -- we have the
:15:59. > :16:05.charred flavour there, onion powder everywhere. The egg sits on there
:16:05. > :16:10.like that. Then at the restaurant normally, we would pour that in at
:16:10. > :16:17.the table. But we will do it here. Look at that colour. Lovely, isn't
:16:17. > :16:25.it. That has lemon juice in the end? Just to it out the nuttiness.
:16:25. > :16:32.It is veloute it aof asparagus, with crispy hens egg, and gridled
:16:32. > :16:37.asparagus with burnt onion. Burnt onion. So simple, really. The
:16:37. > :16:47.art of that is the simplicity, I suppose. It look amazing. It is all
:16:47. > :16:52.in the egg, isn't it. It is all in the ash. Dive into that. The idea
:16:52. > :16:59.is to give it long enough so the potato is cooked. But it will also
:16:59. > :17:06.keep the centre of the egg runny. Look at that, it is perfect. That
:17:06. > :17:10.is a two-star egg. It is cooked by James, it should be three-star.
:17:10. > :17:15.puree is on the bottom to hold the egg. That is amazing. We need some
:17:15. > :17:21.wine to go with it. As well as being Jubilee weekend, it is Derby
:17:21. > :17:31.Day today, we sent our expert to Epsom to choose the wine, what did
:17:31. > :17:34.
:17:34. > :17:37.Tim Atkin choose to go with I have come to Epsom downs
:17:37. > :17:43.racecourse for the Derby weekend, I would love to hang around and meet
:17:43. > :17:52.the Queen, but I have to head into town to find some great winds for
:17:52. > :17:56.the Saturday Kitchen Live Jubilee. Daniel, your dish is a real
:17:56. > :18:03.asparagus fest, I'm looking for a dry, crisp white wine to match it.
:18:03. > :18:09.You could choose something like this. From theburg Gandhi region of
:18:09. > :18:19.France. Given the -- butter Gandhi region of France, given the
:18:19. > :18:23.greenness of your dish I have gone from the Sauvignon Blanc. I have
:18:23. > :18:27.chosen Castillo de Molina. It is from northern Chile, it looks like
:18:27. > :18:32.the surface of the moon in the desert there. The reason they can
:18:32. > :18:38.produce crisp wines like this one, in such a hot, arid place, is the
:18:38. > :18:42.position of the Pacific, and the coastal breeze it brings. So you
:18:42. > :18:46.have aromas of grapefruit, asparagus, and a hint of green bean.
:18:46. > :18:52.On the palate, there is enough acidity to cut through the richness
:18:52. > :19:02.of the egg, and the creamy asparagus puree. A savoury note
:19:02. > :19:03.
:19:03. > :19:13.picking up on the burnt onion, a perfect foil for the spinach and
:19:13. > :19:16.
:19:16. > :19:19.seasonal asparagus. Asparagus and Sauvignon Blanc is a perfect match.
:19:19. > :19:25.What think of the wine to go with it? It is beautiful. Early for me
:19:25. > :19:31.to be drinking. It goes very well. Just under �7, a bargain? The wine
:19:31. > :19:35.is great, the soup and the egg is fantastic. So nice, for breakfast,
:19:35. > :19:38.you know. You have lamb's tongue next!
:19:38. > :19:44.Later on Tom will be cooking something a little unusual for us,
:19:44. > :19:49.we have already heard it, lamb's tongue. With crispy sweetbread and
:19:49. > :19:54.a seasonal salad. I hope you're ready. Let's meet another of Rick
:19:54. > :20:03.Stein's food heros, he's in Bradford today with a man who makes
:20:03. > :20:07.a rather special curry. Curry has become one of the
:20:07. > :20:11.nation's favourite dishes and a must for this series, because it is
:20:11. > :20:17.now as British as roast beef and Yorkshire pudding.
:20:17. > :20:23.This is a statue to JB Priestly, a writer and native of Bradford, he's
:20:23. > :20:28.having a resurgence at the moment, he wrote a book called An English
:20:28. > :20:33.Journey, written in 1893, still very relevant today. I love this
:20:33. > :20:39.piece on the base of the statue, it says, "Lost in its smoky valley,
:20:39. > :20:46.among the Pennine hills, brisling with tall mill chimneys, with its
:20:46. > :20:52.face of blackened stone. Bradford, is generally held to be an ugly
:20:52. > :20:57.city, and so I suppose it is. But it is always seemed to me, to have
:20:57. > :21:07.a kind of ugliness, that could not only be tolerated, but often
:21:07. > :21:11.
:21:11. > :21:17.enjoyed. It was grim, but not mean." I really like that. I think
:21:17. > :21:23.good old JB, a Yorkshire man, would approve of the Karachi restaurant.
:21:23. > :21:30.It has been going since the 1960s. In the kitchen, it was good to say
:21:30. > :21:39.fresh Pakistani drirbs cooked on the spot. I ordered lamb Rye, with
:21:39. > :21:43.spinach. It was a main stay of the restaurant, Karia is named after
:21:43. > :21:48.the the cooking pot Is there any English food you like? I can't
:21:48. > :21:56.think of anything, because there is a religious martyr when you go for
:21:56. > :22:02.English food. I do like fish and chips. The food here is
:22:02. > :22:07.uncompromising, it doesn't tailor itself to western tastes. This is
:22:07. > :22:17.wonderful, the sort of cooking I'm always looking for. There is
:22:17. > :22:24.nothing sur perflous about it, it is simple and elegant. There is
:22:24. > :22:30.nothing grand about it, like my cooking. There is a cooker with
:22:30. > :22:36.eight pans on it, and a table for making chapatis. This guy has said
:22:36. > :22:40.it is the same as when it was opened in 19673. He said -- I asked
:22:40. > :22:45.what is special about the food, and he said it is right. That is such a
:22:45. > :22:53.good thing to say. This is the recipe I got from the resraunt,
:22:53. > :23:01.which we thought was named the Karachi Cafe, but it is just the
:23:02. > :23:06.Karachi Restaurant in Bradford. I got this lamb Kar ai, everybody
:23:06. > :23:10.loves there. He sent me the recipe. A lot of people are secretive about
:23:10. > :23:14.recipes, but not him. He was happy to send it.
:23:14. > :23:19.It is done slightly differently from the way us westerners do
:23:19. > :23:25.curries, and very nice it is because of it. First of all, I'm
:23:25. > :23:30.cooking this lamb into inch-and-a- half cubes. I'm using leg of lamb,
:23:30. > :23:35.but you can also use shoulder. It gives you a tender cut, and leg
:23:35. > :23:45.gives you a meatier cut. Pay your main, take your choice.
:23:45. > :23:51.This is gee, essential for northern ind -- ghee, essentially clarified
:23:51. > :23:56.butter, it tastes a bid rancid. Next tonnes of onions chopped up,
:23:56. > :24:01.I'm using three big ones. I have never known a curry cooked this way,
:24:01. > :24:05.it is exciting. You tip it all into a blender, top it off with a tin of
:24:06. > :24:11.tomatoes, loads of garlic, 15 cloves, chopped ginger, roughly
:24:12. > :24:15.chopped, water, lid on the glender, and -- blender, and blend for 30
:24:15. > :24:18.seconds. I'm always relieved when that moment comes. It is a great
:24:18. > :24:25.blender, but I have had the odd occasion when the top has come off,
:24:25. > :24:32.and it has gone all over the ceiling.
:24:32. > :24:35.You pour the puree into a casserole on the heat. I put the meat in. I
:24:35. > :24:42.would have expected to brown the lamb with the spices, but it goes
:24:42. > :24:45.in like this, with salt and cooked gently.
:24:45. > :24:49.That lamb has been cook anything that puree for about half an hour.
:24:49. > :24:53.I must say, there is no spice in there, but it is still, even though
:24:53. > :24:57.there is no spice, smelling wonderfully like a curry. There is
:24:57. > :25:01.only ginger and garlic, one or two other things. Now I'm going to add
:25:01. > :25:06.some spice. First of all, some coriander, about a tablespoon of
:25:06. > :25:11.each of these, ground cor yand, cumin, and now some chilli powder,
:25:12. > :25:18.I will add extra chilli at the end. And some paprika, and finally some
:25:18. > :25:22.tumeric. Stir all that in, now look at the
:25:22. > :25:26.colour and the smell. I'm really looking forward to this. If you
:25:26. > :25:33.look you can see that the ghee is starting to rise to the surface,
:25:33. > :25:38.that is the sign, as the chef says, the lamb is cooked. You don't have
:25:38. > :25:43.to taste it, you can skim it off, but there is no way I will.
:25:43. > :25:47.The other interesting thing about the Karai, is the way the chilli is
:25:47. > :25:53.added towards the end of the cooking, and liquidised with water
:25:53. > :25:57.to make a lovely green puree. They use fresh spin ash leaves near the
:25:57. > :26:07.end. In addition they use a puree of spinach, it is the mixture of
:26:07. > :26:10.
:26:10. > :26:15.green and red that make the dish look so appetising. I like all the
:26:15. > :26:21.green chilli mixture in, I like a hot curry. At the last minute I'm
:26:21. > :26:31.adding coriander and a teaspoon of fresh garam masala to lift it. Now
:26:31. > :26:33.
:26:33. > :26:38.the rice, I made a pill law rice, I put cinnamon and cardamon with it.
:26:38. > :26:41.-- pilau rice, and I put cardamon and cinnamon with it. There is
:26:41. > :26:46.something missing in some Indian cooking, try it this way next time
:26:46. > :26:49.and see what you think. I definitely will do. Today I
:26:49. > :26:53.thought I would do a masterclass on something I suspect a few of you
:26:53. > :26:59.will have on your tables this weekend. You might need to cover it
:26:59. > :27:04.with an umbrella. It is a classic Victoria Sponge Cake. This is not a
:27:04. > :27:08.classic one, because the WI will be phoning in. I got banned in a xet
:27:08. > :27:12.tiing, there was ten points in the competition that you had to abide
:27:12. > :27:15.by, I abided by one of them and got disqualified. This is my version of
:27:16. > :27:20.the Victoria Sponge Cake. I will make it with duck eggs, because I
:27:20. > :27:30.like the colour of it. First of all, we take some butter, it is nine
:27:30. > :27:42.
:27:42. > :27:47.ounces. Nine ounces of butter, it has to be butter as well. Normally
:27:47. > :27:50.you beat up the eggs and the sugar, this is more like a bun mixture,
:27:50. > :27:56.that is what you want to produce. Once you have it mixing away nicely.
:27:56. > :28:01.Make sure the butter is at room temperature. A mistake a lot of
:28:01. > :28:04.people make. You know where Tom is from, you might have to put it in
:28:05. > :28:09.the microwave. Room temperature might be a bit hard up there. We
:28:09. > :28:14.have a bit of vanilla essence up there. These are the duck eggs. The
:28:14. > :28:18.idea is you take the duck eggs, we can break these in our bowl. They
:28:18. > :28:23.make the sponge? They are going to make the sponge. The colour? What
:28:23. > :28:29.you have to do is you use slightly less duck eggs, normally with this,
:28:29. > :28:35.I would use six hens' eggs to this recipe, I have reduced it to four
:28:35. > :28:42.duck eggs, they are one-and-a-half times the size. They are between
:28:42. > :28:48.90-10 grams a piece, so hens eggs are 90. Slightly smaller. What I
:28:48. > :28:53.would do, before you combine all these ingredients together. You
:28:53. > :29:01.take a spat la and go around the edge there here, that is the key to
:29:01. > :29:11.this, drop that down and add that again, what you do is you base --
:29:11. > :29:14.basically add the eggs, slowly, one by one. The idea is not to add them
:29:14. > :29:18.all at once because it will separate the mixture, we slowly at
:29:18. > :29:22.them one by one. It is having all the equipment. It is a food mixer,
:29:22. > :29:27.you have one of these? No, my kitchen is so small, I can barely
:29:27. > :29:31.fit into it. You can do it by hand, that might take a long time, the
:29:31. > :29:41.Jubilee weekend might be over by that time! All we do is take that
:29:41. > :29:43.
:29:43. > :29:50.off like that. Just reduce that down. Then we can lift this off, we
:29:50. > :29:54.add our flour. Ye olde recipes will tell you to sieve the flour, that
:29:54. > :29:59.is because it used to have bugs in it. You don't need to do that any
:29:59. > :30:09.more? Not any more. But the flour was finer. That is what I think, I
:30:09. > :30:16.
:30:16. > :30:22.thought it was to just to get it finer. No. You quickly fold it in.
:30:22. > :30:27.We have some lined tins and you top this mixture in the base of the
:30:27. > :30:30.cake tins. That's it, if by using the duck eggs, you get, I think, it
:30:30. > :30:36.changes the flavour, slightly. But what I do like about it is you get
:30:36. > :30:41.the colour from it as well. You get really rich organic duck eggs, you
:30:41. > :30:44.can get this really nice colour from it as well. In there, reduce
:30:44. > :30:50.the oven temperature down for these. You are not cooking buns. Buns
:30:50. > :30:55.would be about 180, these are about 160, you cook these for a good 25
:30:55. > :30:59.minutes. In the centre of an oven as well.
:30:59. > :31:03.Straight in there, allow them to cool. This is what you want to eat
:31:03. > :31:09.today. That is the bit that you should be doing, this is the bit
:31:09. > :31:16.that got banned. Victoria sponge should be with rasberries, I'm
:31:16. > :31:21.doing strawberries. Jam, sugar, water, strawberries, lemon, all in.
:31:21. > :31:25.I'm making an instant jam. Cook it for 20 minutes, you have an instant
:31:25. > :31:31.jam. The flavour is a lot more intense I'm sure. A bit like your
:31:31. > :31:36.soup it is cooked quickly it is not about the jam, it is about you.
:31:36. > :31:42.I'm hoping my boyfriend is watching this. You are in this Noel Coward
:31:42. > :31:48.play, I look him, because he was in the Italian Job? Which I admitted I
:31:48. > :31:56.have never seen. He's written this play as well, so tell us about the
:31:56. > :31:59.play Volcano? It is called skal volume caney, it has never --
:31:59. > :32:04.Volcano, it has never been performed in his lifetime. It is
:32:04. > :32:09.set in 1958 on a fictional volcanic island in the Caribbean. They say
:32:09. > :32:14.it is fictional, but critics have said it could be an autobiograical
:32:14. > :32:20.thing? I think that is why it wasn't performed, in his lifetime!
:32:20. > :32:30.Because it does reveal quite a lot of secrets about his life, and Ian
:32:30. > :32:37.Flemming. What do you think when you are playing it? I think so, the
:32:37. > :32:42.more I read about it and play it. It centres on a character called
:32:42. > :32:46.Idela Shelley, played by Jenny Seagrove, she lives out there
:32:46. > :32:49.running banana plantations and lots of ex-pats live out there, it is
:32:49. > :32:54.about their life and what they get up to out there. My husband is
:32:54. > :32:58.having a bit of a fling with Idela, and I get wind of it and come
:32:58. > :33:01.straight over from London to sort him out, only to find out he's
:33:01. > :33:04.having a bit of a fling with quite a lot of people, not just one. It
:33:05. > :33:09.is great, it is a brilliant character for me, I'm getting to
:33:09. > :33:14.play a really posh, English upper- class woman. How do you find the
:33:14. > :33:18.theatre then, we are so used to you on television? I love it, it is so
:33:18. > :33:21.different from just even talking about food, even the way you eat is
:33:21. > :33:26.Devon, compared to when you are doing television. You just can't
:33:26. > :33:30.really compare them. We are doing this play until August, it is a
:33:30. > :33:33.long run, so different disciplines as well, and different audiences
:33:33. > :33:38.every week. I always get nervous, you know. That never goes. Which
:33:38. > :33:42.you don't really get much on television. You came straight out
:33:42. > :33:46.of acting school and university, straight into the massive part
:33:46. > :33:50.which was Monarch of the Glen? was amazing, imagine getting that
:33:50. > :33:54.part straight from drama school! I did that for six years. It is so
:33:54. > :33:57.long ago, I forget now. It was six out of the seven series. You came
:33:57. > :34:01.straight out of that hit show straight into another one? Then I
:34:01. > :34:06.moved to London, I was like, I need to move to London, a big change.
:34:06. > :34:12.Then I got the part in Save Souls, I had to move back to Glasgow, as
:34:13. > :34:17.you do. And I did that for two years, playing a parapsychologist.
:34:17. > :34:21.And then I have always kind of done a bit of theatre I like to do a bit
:34:21. > :34:26.of theatre, a bit of tele, keep your hand in both, to prove you can
:34:27. > :34:31.still do both. And Wild at Heart? Yeah, which is in Africa, back out
:34:31. > :34:38.there again. The series is finished now. We are doing a Christmas
:34:38. > :34:41.Special. They cancelled the show, and they have let us go and do a
:34:41. > :34:47.Christmas Special, it is great we get to finish it, we get to be in
:34:47. > :34:53.the sun for six weeks. We get Kennington Road, you get Africa.
:34:53. > :34:59.know.S In where it all goes. The WI, if you are listening, please don't
:34:59. > :35:02.phone in. I know it should be done with raspberry jam, but this is
:35:02. > :35:08.strawberry jam, and it shouldn't have scream cream on it, but it is
:35:08. > :35:18.the Jubilee. Why not. Just raspberry jam? It looks mighty good.
:35:18. > :35:19.
:35:19. > :35:23.This is for me. Look at that. Mmmm. You just just dust it with a bit of
:35:23. > :35:29.caster sugar. They have been dipped in the nice sugar.
:35:29. > :35:35.Look at the crew, they are ready to pounce. Lamb's tongue, what are you
:35:35. > :35:43.on? Would you like a piece? course. What size of piece are you
:35:43. > :35:48.giving? Scottish portion. This will get me
:35:48. > :35:52.ready for the two show. You are in Windsor tonight? I have two shows
:35:52. > :35:57.today, Windsor until Saturday. Then we are going to Richmond, then Bath,
:35:57. > :36:02.and then Cambridge. So I will be going to hopefully Danny's
:36:02. > :36:08.restaurant. Hopefully I will come and see t I am a huge fan of Noel
:36:08. > :36:18.Coward. Come on, where do I start. I'll just take a bit here. Pick it
:36:18. > :36:18.
:36:18. > :36:21.up! Zurger! -- Burger. It is not a classic but it is delicious. If
:36:21. > :36:25.there is a skill you would like me to demonstrate on the show, perhaps
:36:25. > :36:34.you need much-needed help with a cooking technique, get in touch,
:36:34. > :36:40.all the details on the website. We will be cooking for Dawn at the
:36:40. > :36:46.end of the show, will it be food heaven or hell, heaven is lobster,
:36:46. > :36:52.fish stock, onions, tomatoes and lobster shells, served with paing
:36:52. > :36:59.Getty, and served with lobster claws and the meat.
:36:59. > :37:05.Or food hell, marzipan with pastry case, topped with apple, and served
:37:05. > :37:13.with a ball of vanilla icecream and warm caramel sauce. Some of the
:37:13. > :37:17.viewers and the chefs get to make the decision. Time for more action
:37:17. > :37:22.from Celebrity Masterchef, each contestant has to cook a recipe
:37:22. > :37:31.evoking the memory of someone special. Mine would be my nan's
:37:31. > :37:41.bacon sarnie, no fancy things,ic about bread, masses of butter, no
:37:41. > :37:48.
:37:48. > :37:53.sauce. Welcome back, we want passion today.
:37:53. > :37:57.One dish that evokes a memory of somebody special to you.
:37:57. > :38:01.The greatest cooks in the world are able to share their emotions
:38:01. > :38:10.through their food. One extraordinary dish, at the end of
:38:10. > :38:20.this, one of you is going home. One hour and ten minutes.
:38:20. > :38:37.
:38:38. > :38:45.What is yr dish and what inspired it? It is left-wing genie with
:38:45. > :38:52.fresh tomato sauces and mussels. Why I'm doing this, in the 1860s,
:38:52. > :38:56.my great father was the first grower in the valley to put it
:38:57. > :39:02.under glass. My earliest memories are going into the glass houses
:39:02. > :39:09.with the humid smell, he got me to pick a tomato and eat it. It is a
:39:09. > :39:14.key thing in my family, nothing like it. Back in the 1860s, your
:39:14. > :39:20.great grandfather put all his hopes in tomatoes and you are doing it
:39:20. > :39:24.today! Absolutely. Does it do it justice? Anything you put the
:39:24. > :39:30.tomatoes in, it is about the tomatoes, I'm very happy to be
:39:30. > :39:36.cooking this. Today Kirsty is playing with fire,
:39:36. > :39:46.pasta, difficult to get right, a tomato sauce, the balance perfect,
:39:46. > :39:48.
:39:48. > :39:54.and really mussel, beautifully soft not chewy.
:39:54. > :40:01.A lovely homely dish to celebrate a beautiful memory.
:40:01. > :40:06.Danny, what are you going to cook for us? Pork tender lions, going to
:40:06. > :40:10.be cooked in baking paper presented with spiced red cabbage and a
:40:10. > :40:15.chestnut sauce. What do you get from wrapping the pork in paper?
:40:15. > :40:20.seals all the flavours in and butter, it has a nice juice, you
:40:20. > :40:25.open it out and you get a waft of the concealed juices and flavour,
:40:25. > :40:30.it is like a Christmas cracker. inspired the dish? I remember as a
:40:30. > :40:36.lad going to my granddad and staying for a roast, and when he
:40:36. > :40:39.did that, he cooked red cabbage. The pork? A very old recipe from
:40:39. > :40:43.the north Somerset area, where I'm living, I thought it was a link to
:40:43. > :40:47.my surroundings. Would you granddad be impressed? Hopefully somewhere
:40:47. > :40:51.he's looking down and egging me on, probably taking the mickey, I
:40:51. > :41:01.should imagine. Yeah, I would like to think that. Lots of steak today.
:41:01. > :41:06.
:41:06. > :41:09.I have to get on with it. I'm The base of Danny's dish is all
:41:09. > :41:15.about his grandfather's cabbage, needs it find something to go with
:41:15. > :41:20.it, perfectly, pork and apples. Wouldn't be Danny if it wasn't a
:41:20. > :41:23.little bit difference and quirky, I like that about him, but how does
:41:23. > :41:33.it look. You have had 20 minutes, 20 minutes
:41:33. > :41:33.
:41:33. > :41:37.gone. What are you making Aggie? Jam,
:41:37. > :41:41.doughnuts and custard. Inspired by? It is about my dad, he's no longer
:41:41. > :41:46.with us. He was a blacksmith, manual worker, he never put on any
:41:46. > :41:49.fat. He could eat whatever he liked. This is the sort of thing he
:41:49. > :41:53.absolutely loved, he would be brushing all the sugar from his
:41:53. > :41:58.life, it would be completely and utterly up his street. And my mum
:41:58. > :42:03.is the best raspberry jam maker, and so I'm using her raspberry jam
:42:03. > :42:06.recipe. If this is your mum's jam recipe, and you are cooking
:42:06. > :42:10.doughnuts for something your bad would be fond of, what sort of
:42:11. > :42:15.pressure are you under? I need to make sure the dog NUTs have risen
:42:15. > :42:19.enough to be nice and -- doughnuts have risen enough to be nice and
:42:19. > :42:24.fluffy. I don't suppose mum's jam recipe has ever gone wrong before?
:42:24. > :42:34.It could be the first time. Is it enough to keep you in the
:42:34. > :42:37.
:42:37. > :42:42.competition? Who knows, it is up to you to decide.
:42:42. > :42:49.Aggie's dad had a sweet tooth, I understand that, doughnuts filled
:42:49. > :42:55.with raspberry jam and custard, could be good enough? There is a
:42:55. > :43:04.lot to go wrong, they could be too stodgey, and not enough jam, there
:43:04. > :43:10.is a lot to go wrong. Smells good here Phil, what are you
:43:10. > :43:20.making? I'm doing a fillet of neck lamb with sausage, with some
:43:20. > :43:21.
:43:21. > :43:28.roasted vegtables and a Koussa. That is a bit north -- Cous cous.
:43:28. > :43:34.That is a bit north African, why is it inspired? By my wife Kate, it is
:43:34. > :43:38.our honeymoon. To both of your tastes? It brings back really good
:43:38. > :43:43.thoughts. I have never seen you emotional? As long as we don't talk
:43:43. > :43:47.about it I'm fine. We know your food is generous and robust, how
:43:47. > :43:51.will we reflect that time of a restaurant somewhere in the way the
:43:52. > :43:56.food is presented? With all the flavour it is not just about the
:43:56. > :44:00.lamb, it is about the sausage and the cous cous, to combine it all
:44:00. > :44:04.together, when you are eating the food your brain clicks into it,
:44:04. > :44:10.that you could be in that place with the sunshineing and a glass of
:44:10. > :44:14.beer. Good place to start. Wow, I have never seen Phil so
:44:14. > :44:19.emotional, I like the sound of his dish. It reminds him of his time
:44:19. > :44:25.with the person he loves the most in this world, his life on his
:44:25. > :44:29.honeymoon. I hope he can get all that emotion on to a plate.
:44:29. > :44:35.More from Celebrity Masterchef in 20 minutes. Still to come is Keith
:44:35. > :44:39.Floyd in Italy, touring the region of Tuscany. After a spot of
:44:39. > :44:49.sightseeing, he heads to the restaurant to cook a classic
:44:49. > :44:50.
:44:50. > :44:55.Italian dish, osso bucco. Our two chefs, will cel-EGG-brate, by
:44:55. > :45:02.pushing their cullinary kills to breaking point, they are smashing
:45:02. > :45:05.their way into the challenge board. Will Dawn be facing food heaven or
:45:05. > :45:10.food hell, lobster or marzipan, we will find out at the end of the
:45:10. > :45:13.show. Cooking next is a chef whose skill
:45:13. > :45:18.with some of Britain's less fast,able ingredients helped him
:45:18. > :45:22.win a michelin star for his restaurant in Edinburgh, Tom
:45:22. > :45:30.Kitchin. This is something we have never had on the show. Good morning
:45:30. > :45:36.everyone. What is the name of the dish? It is crispy ox tong, no,
:45:36. > :45:43.lamb's tongue, we have to braise it first, a sweetbread fritter and a
:45:43. > :45:47.confit of leek and summer leg tables. You want to get them --
:45:47. > :45:52.Summer vegtables. We want to cook them for two-and-a-half hours so
:45:52. > :45:56.the meat is tender, it is delicious. This is on your lunch menu?
:45:56. > :46:01.know you have to make lunch menus affordable. We try to do that at
:46:01. > :46:05.the restaurant, you can't have a lobster and turbot on the lunch
:46:05. > :46:08.menu, these are the kind of ingredients we use. I think people,
:46:08. > :46:14.when they come to restaurants, they want something they can't cook at
:46:14. > :46:18.home, or might not eat at home. Or might not be able to get hold of,
:46:18. > :46:22.really. These are the little lamb's tongues, they are slowly cooked
:46:22. > :46:27.these ones. You want to cook them nice and slow, and use up all the
:46:27. > :46:32.vegtables in the fridge. You should be able it to get this town the
:46:32. > :46:38.farmers' market, or pre-order it with a good butcher. They are bang
:46:38. > :46:45.in season now, aren't they? Yes. You want me to peel them, which is
:46:45. > :46:49.the best job of all, really! These cook for how long? About two-and-a-
:46:49. > :46:54.half hours. You can do that a couple of days in advance. If you
:46:54. > :47:02.want to. It leaves a lovely stock as well. In Scotland we don't waste
:47:02. > :47:09.much. Dawn, you couldn't give us a wee hand could you! No! These
:47:09. > :47:13.things you just peel. Why do you peel it? Because it is like
:47:13. > :47:23.membrane outside. It is a bit tough, the outside. My eyes are watering.
:47:23. > :47:24.
:47:24. > :47:28.I don't know if I'm promoting my restaurant or not here! I have got
:47:28. > :47:32.the sweetbread, the gland next to the heart, it is a bit offally. I
:47:32. > :47:36.love this kind of stuff, it is the forgotten food, people come to the
:47:36. > :47:41.restaurant and you know, they taste it and nine times out of ten you do
:47:41. > :47:44.love it. It is actually getting over the fear factor of eating it.
:47:44. > :47:50.I remember working in France and they have a lot of this, I remember
:47:50. > :47:55.they used to pan fry their's as well, at the last minute. Make a
:47:55. > :47:59.tureen out of the tongue as well. We want to get these really crispy,
:47:59. > :48:04.these ones are a lot more affordable, the veal sweetbreads
:48:04. > :48:08.are a Chevy ingredients, I'm sure you love them, Daniel. I do. That
:48:08. > :48:11.is eight-times the price of these. We don't use these on the lunch
:48:11. > :48:18.menu. You are not appearing together, but you are doing this
:48:18. > :48:23.ING this, this cube, what is that about in London? We're both part of
:48:23. > :48:29.the cube, which will be a glass box on top of the Royal Festival Hall.
:48:29. > :48:32.And different chefs, how many of us? Five of us. Five of us. Will be
:48:32. > :48:36.looking at different intervals throughout the summer. It was a
:48:36. > :48:39.chance to come down and showcase Scotland. Showcase what we do,
:48:39. > :48:46.really. It was a great opportunity. I'm really looking forward to it.
:48:46. > :48:50.What is it, a five-course meal, can people book there? You can book on-
:48:50. > :48:54.line if you go to the Cube, it is in the Royal Festival Hall, and you
:48:54. > :48:57.can come and taste the food that the chefs are cooking. It should be
:48:57. > :49:02.amazing views of London, unbelievable. We did the opening
:49:02. > :49:08.night on Thursday, it is just exceptional, the view is beautiful,
:49:08. > :49:18.the set up is beautiful. It is going to be a lot of fun. I get the
:49:18. > :49:22.best job, look at that. Membrane anyone! Some shall lots,
:49:22. > :49:27.parsley and garlic in there, we have them lovely and crispy. Then a
:49:27. > :49:31.bit of lamb stock. The The leek itself you want to roast in tin
:49:31. > :49:35.foil. We are We are going to put that in tin foil and confit it in
:49:35. > :49:39.the oven. It is a great way of cooking. All the flavour of the
:49:39. > :49:44.leek, it won't escape anywhere. That is a whole leek, salt and
:49:44. > :49:49.pepper. And a little bit of oil, I take it. That's right.
:49:49. > :49:58.This is where it gets a bit more complicated, if you want to try. We
:49:58. > :50:02.will stick the sweetbread with the lovely lamb sauce in there, into an
:50:02. > :50:10.ice-cube container. Are you following me. Yes, kind of. This
:50:10. > :50:17.goes in the oven for 25 minutes? This goes in the freezer. We freeze
:50:17. > :50:23.those. What we want to do now is roll them in the breadcrumbs.
:50:23. > :50:33.you flour, egg and breadcrumb them? They are like little fritters. When
:50:33. > :50:37.you cut into it, they will ooze out. As well as all this and the Cube,
:50:37. > :50:46.you have a new book coming out later on in this year? Late August,
:50:46. > :50:51.and September, Kitchen Supper, with my aptly named name. You can
:50:51. > :50:56.imagine when I said at school I was doing home economics with a name
:50:56. > :51:00.like Kitchen. All home recipes. No lamb tongue in there. Is this dish
:51:00. > :51:04.that you are going to cook at the Cube? No, this one is not on the
:51:04. > :51:08.menu, but this is the kind of dish you would get on the lunch menu at
:51:08. > :51:15.the restaurant. Saving it for the Good Food Show, you are with us on
:51:15. > :51:17.stage? Can't wait for that. Good Food Show is this month in
:51:17. > :51:24.Birmingham? Roll those in the flour first.
:51:24. > :51:30.This is a great way, you know, if you do breadcrumbs at home, Dawn,
:51:30. > :51:34.you put them in flour first, then egg wash. Normally people do pieces
:51:34. > :51:42.of chicken, not sweat breads? are pushing the boundaries here.
:51:42. > :51:48.This is a raw salad, rad dish, shallots, carrots and broad beans
:51:48. > :51:54.as well? I love raw salad. Why are sweetbreads so expensive? There is
:51:54. > :52:04.not a lot of them. And I don't know, really. I suppose that is it for me.
:52:04. > :52:05.
:52:05. > :52:09.Why are they so expensive Tom. idea? Tom? That was a stitch-up!
:52:09. > :52:17.These are frozen just now, I want some that are defrosted. You have
:52:17. > :52:25.to plan ahead a little bit with this dish. Is it the gelatine in
:52:25. > :52:30.the stock that keeps tem together. Because they are -- Them together?
:52:30. > :52:34.Because they are frozen we pop them straight in the fryer. I have the
:52:34. > :52:42.broad bean, you have the lamb's tongue. We have a minute yet. All
:52:42. > :52:46.the recipes, including this one from Tom are on the website.
:52:46. > :52:56.I will share my favourite bits from the show in the Best Bites tomorrow
:52:56. > :53:01.
:53:01. > :53:06.morning on BBC Two. Quickly James, quickly. Look at
:53:06. > :53:14.that, you see all that lovely juice, we will put that over the top. That
:53:14. > :53:18.is real flavour that is. These capers, gherkins are normally
:53:18. > :53:23.served with a lot of offal? It is one of the classic dishes that you
:53:23. > :53:27.don't see on many menus, but people like me, I love that classic
:53:27. > :53:32.cooking, it cuts through the richness of it. It is another one
:53:32. > :53:40.you can make up in advance. It is lovely. Even with a platter of cold
:53:41. > :53:46.meats it is beautiful. Exactly. Chopped eggs, gherkins, capers,
:53:46. > :53:56.parsley and may I don't know in this case. -- may I don't know in
:53:56. > :54:18.
:54:18. > :54:28.I'm on it chef. You are doing well. The veg is ready when you are.
:54:28. > :54:28.
:54:28. > :54:37.Thank you. Crispy lamb's tongue. These fritters. We can put some of
:54:37. > :54:47.the nice raw vegtables on top. Peeled broad beans, you don't like
:54:47. > :54:49.
:54:49. > :54:56.them? Life is stoo short to double pod a broad bean! There we have our
:54:56. > :55:01.confit leek, with sauceg rebech, tweetspraet fritter and lamb's
:55:01. > :55:05.tongue and raw vegtables on -- sweetbread fritter and lamb's
:55:05. > :55:09.tongue and raw vegtables on top. got there in the end. You better
:55:09. > :55:16.like this, after I have just run around like a nutter. Don't let
:55:16. > :55:21.Glasgow down here. Your first time? There is a fritter in it! The first
:55:21. > :55:24.time ever, lamb's tongue, in front of three million people!
:55:24. > :55:31.pressure. It is tender. It is really tender, and it is like,
:55:31. > :55:36.people love it, once they taste it. I'm a biggam bassor of the
:55:36. > :55:41.forgotten foods. It is actually really nice. That is the sauce, the
:55:41. > :55:51.bit I made! Let's go to Epsom to see what Tim Atkin has picked to go
:55:51. > :55:58.
:55:58. > :56:02.With your inventive take on leeks and lamb, we could serve a rich
:56:02. > :56:08.white wine, but because of the vegtables the herbs and the
:56:08. > :56:14.meatiness of the dish, we will go with a red instead.
:56:14. > :56:22.Instead of a gren nash, I have chosen from the other side of the
:56:22. > :56:25.Pyrenees in southern France. I have picked Domaine les Yeuses Syrah.
:56:25. > :56:32.Some wines smell and taste of the place they come from, that is the
:56:32. > :56:38.case here. They are full of wild thyme, lavender, it comes through
:56:38. > :56:42.in the wine. On the nose it is aromatic and spicy, with notes of
:56:42. > :56:46.aniseed, lovely succulent red and black fruits. On the palate, the
:56:46. > :56:52.wine is rich enough to stand up to the lamb's tongues, with fritters
:56:52. > :56:56.and ag rebeche, it goes nicely with the leeks, spices and wine, it
:56:56. > :57:02.picks up on the pepper, the garlic and thyme. I love the combination
:57:02. > :57:04.of flavours in your recipe, think I have found just the perfect wine to
:57:04. > :57:09.match. I hope you agree.
:57:09. > :57:14.What do you reckon? It has to stand up to the bold flavours. I think
:57:14. > :57:18.he's done really well. Good work. Delicious. Very happy. The first
:57:18. > :57:22.time you tried that. I will be ordering it wherever I go now.
:57:22. > :57:27.to Celebrity Masterchef to find out how the contestants are getting on
:57:27. > :57:37.with their memory-evoking recipes, Nick Pickard is next to stroll down
:57:37. > :57:42.
:57:42. > :57:48.40 minutes you have had, just half an hour left, please.
:57:48. > :57:53.What are you cooking? A traditional cottage pie and mash with liquor,
:57:53. > :57:57.whether it comes out or not I don't know. What is your memory? A few
:57:57. > :58:01.years ago I lost my dad, he was launcher than life, and he loved
:58:01. > :58:10.his food, we never made it because we would go down the pie and mash
:58:10. > :58:20.shop. Linda, what are you cooking for us?
:58:20. > :58:23.
:58:23. > :58:27.I'm cooking a chicken merag o. My dad is Italian and Merango is
:58:27. > :58:31.there, and Napoleon fought a battle there, he sent his chef to the
:58:31. > :58:35.local farm, and came back with chicken and eggs, and he liked it
:58:35. > :58:38.so much he named his horse after it. If dad was standing next to you
:58:38. > :58:43.what would he say? He would be in there, and I would be saying, get
:58:43. > :58:53.your hands out. He's lovely my old dad, he would love this meal.
:58:53. > :58:56.
:58:56. > :59:04.have only 20 minutes left. Two minutes left. That's it, stop,
:59:04. > :59:14.please. First up is Kirsty. In honour of
:59:14. > :59:16.
:59:16. > :59:22.her great-grand dad, she has made left-wing genie with mussels and a
:59:22. > :59:29.spicy -- linguni with spicy tomato sauce and mussels. I can honestly
:59:29. > :59:34.say, I think your bowl of pasta is lovely. Well done. Inspired by his
:59:34. > :59:39.granddad, Danny has made West Country pork tenderlions, stuffed
:59:39. > :59:49.with breadcrumbs and herbs, with red cabbage and chestnut and garlic
:59:49. > :00:09.
:00:09. > :00:14.sauce. The pork has just gone tooed far, but really good. Nick has
:00:14. > :00:18.cooked a traditional pie with liquor cause and mash. That liquor
:00:18. > :00:22.is beautiful, it is coating everything and carrying all the
:00:22. > :00:32.flavours. That is as close an attempt add traditional pie and
:00:32. > :00:34.
:00:34. > :00:38.mash that I have seen. Good lad. Linda has cooked one of her dad's
:00:38. > :00:46.favourite dish, chicken Merango, with asparagus and topped with a
:00:46. > :00:56.quail's egg. I really like the crispy bits of
:00:56. > :01:03.your ros at this with the softness of the rosti, with the softness of
:01:03. > :01:10.the chicken, the bottom of the rosti is a bit greasey, that is a
:01:10. > :01:14.shame. Aggie has cooked her dad's favourite dessert, dog nuts with
:01:14. > :01:19.raspberry jam and custard -- doughnuts with raspberry jam and
:01:19. > :01:24.custard. That looks very appealing. I love the jam. Your mother's jam,
:01:24. > :01:28.bursting with fruit, sharpness not too sweet. The custard is a
:01:28. > :01:34.wonderful idea for the doughnut, the doughnuts themselves are a bit
:01:35. > :01:41.heavy. You wouldn't want to hit anybody on the head with one.
:01:41. > :01:47.up is Phil, in memory of his honeymoon in ceet with his wife,
:01:47. > :01:55.Kate, he has cooked lamb on a bed of sausage with mixed vegtables and
:01:55. > :02:04.cous cous. Beautifully cooked, bueftfully thought out, beautifully
:02:04. > :02:09.seasoned and butt on the plate, but: -- and put on the plate, but I
:02:09. > :02:19.never expected anything as light and dainty as a dish like that from
:02:19. > :02:24.
:02:24. > :02:29.you, good on you. The standard of food is amazing in the room today.
:02:29. > :02:39.Amazing. Tough competition and the decision of who goes and who stays
:02:39. > :02:44.
:02:44. > :02:48.is just getting tougher. Thank you very much.
:02:49. > :02:55.You and I agree that Phil, Nick and Kirsty should go through. I have
:02:55. > :02:59.three other people with issues. Linda, Danny, Aggie.
:02:59. > :03:02.If you don't mind I wouldn't mind putting my hand up for Danny today,
:03:02. > :03:06.because of the creativity about the fine cooking. When he wants to
:03:06. > :03:10.snatch your heart, he can snatch your heart. Really lovely red
:03:10. > :03:20.cabbage, cooked in honour of his grandfather, which I thought was
:03:20. > :03:24.
:03:24. > :03:34.great. Really good, now it is between Aggie and Linda.
:03:34. > :03:53.
:03:53. > :03:58.Linda or Aggie? Six great contestants, we can't keep you all.
:03:58. > :04:02.The one person that stood out, the food was evocative and about a
:04:02. > :04:12.memory, perfectly executed. Nick, congratulations, absolutely
:04:12. > :04:13.
:04:13. > :04:16.brilliant, you stay in the competition. Some people are
:04:16. > :04:23.getting better and better, Phil your food was stunning, you are
:04:23. > :04:27.also staying with us. Kirsty, a bowl of pasta, fresh tomatoes and
:04:27. > :04:33.mussels. Fantastic. Absolutely fantastic. Kirsty you are staying
:04:33. > :04:38.with us, well done. Danny, your pork was a bit fry, but
:04:38. > :04:48.we loved the presentation, we loved the thought process, and that
:04:48. > :04:53.
:04:53. > :04:56.chestnut sauce was fabulous. You are staying with us.
:04:56. > :05:04.Linda and Aggie we have to judge you on the food you cooked today.
:05:04. > :05:14.There were mistakes from both of you. Aggie, I'm sorry, you are
:05:14. > :05:17.
:05:17. > :05:21.leaving us. Thank you. It is that time to answer some of
:05:21. > :05:25.your foodie questions, and help decide what Dawn will be eating at
:05:25. > :05:30.the end of the show. First on the line we have Elizabeth.
:05:30. > :05:40.What's your question for us? would like to know how to cook lamb
:05:40. > :05:46.shaanks. You better do that one? They have to be slowly cooked and
:05:46. > :05:52.flake off the bone. Cook it with tomato sauce and flageolet beans,
:05:53. > :05:57.and garlic and cumin. Tinned tomatoes and flageolet beans.
:05:57. > :06:01.of flair. You can use a pressure cooker, 12 hours, slowly in the
:06:01. > :06:08.oven? 12 hours, that would be fine, chef. Should have answered that one
:06:08. > :06:18.myself, shouldn't I! Heaven or hell? Heaven please. Mission shell,
:06:18. > :06:19.
:06:19. > :06:26.are you there? I'm here. Michell are you there? I have a lavender
:06:26. > :06:35.plant, I was wondering how to use it in my cooking. For me, ice-cream.
:06:35. > :06:42.Make a normal aing lays, a vanilla ice-cream, put lavender, a touch of
:06:42. > :06:47.honey, and caramelised apricots, or a scoop. That is two michelin stars,
:06:47. > :06:54.we just put a dollop, it is also great slow roasted with lamb. What
:06:54. > :07:04.dish, heaven or hell? I would like to see both, but because she's a
:07:04. > :07:06.
:07:06. > :07:11.fellow Scot, I will go for heaven. Are you there Jane? I can't seem to
:07:11. > :07:18.find beef cheeks or ox cheeks, what would you do with them? Maranaide
:07:18. > :07:22.them in red wine, covered, for 24- 48 hours, dry them off, pat them
:07:22. > :07:27.dry, colour in flour, colour them off quickly, deglaze the pan with a
:07:27. > :07:31.red wine, add your stock, add your garnish, carrots onions, celery,
:07:31. > :07:34.cook them in a pressure cooker, I cook for two-and-a-half hours in a
:07:34. > :07:38.pressure cooker, or you can really, really slowly braise them in the
:07:38. > :07:43.oven. But the same as the lamb shanks, they need to be falling off
:07:43. > :07:47.the bone. Nice mashed potato, it will be the best dish you will do.
:07:47. > :07:53.Supermarkets are nice the way to get them, but farmers markets or
:07:53. > :08:01.your butcher. Heaven or hell? The Essex vote has
:08:01. > :08:07.to go to heaven. I have always liked Essex. Bridget through there?
:08:07. > :08:16.I have got a salmon, I would like to know do I ask my supplier to pin
:08:16. > :08:20.bone it, first of all, and I would like a really lovely sauce. A whole
:08:20. > :08:23.fillet of salmon, definitely get him to pin bone it, once the bones
:08:23. > :08:30.are removed, skin on, what would you do with a whole side of salmon?
:08:30. > :08:34.You could find a tray that is big enough, put olive oil, lemon juice,
:08:34. > :08:39.white wine herbs, clingfilm the tray and cook it slowly in the oven
:08:39. > :08:43.until it is just cooked, nice and pink, take it out, cool it.
:08:43. > :08:51.Traditionally you put the cuck come better scales all the way up the
:08:51. > :08:57.top, serve it with lemon mayonnaise in the summer. Serve it with some
:08:57. > :09:04.asparagus, a quinell of sorts! What dish would you like to see?
:09:04. > :09:10.Definitely heaven. It is looking good for you! Are you there Shawny
:09:10. > :09:17.from Scotland, you are up here Angus, what is your question. How
:09:17. > :09:22.do you make a meringue with a chewy centre? 50 grams of castor sugar
:09:22. > :09:27.per egg whites. Once they are really whisked well, what I would
:09:27. > :09:31.do is use half icing sugar and half-casteor sugar, add the castor
:09:31. > :09:35.sugar first, gradually as the egg whites are nice and firm. Add the
:09:36. > :09:40.icing sugar and keep mixing it for about 30 seconds, here is the thing,
:09:40. > :09:46.you add cornflour or a touch of white wine vinegar, or both. A
:09:46. > :09:51.little teaspoon of cornflour, or couple of tablespoons of white wine
:09:51. > :09:57.vinegar, when you pipe it on to a tray and bake it in the oven that
:09:57. > :10:03.will give you a sticky centre, a nice low oven, without colour. That
:10:03. > :10:10.cornflour or white wine vinegar or both. What dish do you want, heaven
:10:10. > :10:13.or hell? Heaven Heaven. All the chefs battle it out for a three-egg
:10:13. > :10:18.omelette. Pretty good times from the two guys, one in the blue zone,
:10:19. > :10:28.you are a little way down Tom. Usual rules apply. Clocks on the
:10:29. > :10:54.
:10:54. > :11:00.Well done chef! Don't be moody, just because you lost.
:11:00. > :11:10.I did get properly beat. The best part of all of this is the
:11:10. > :11:19.way the chefs stand back and go "get in there"! I need a straw with
:11:19. > :11:24.that Tom! You have got to come back again. Daniel. I don't think I have
:11:24. > :11:32.beaten it, if I have I will be very surprised. Please! You did it, what
:11:32. > :11:39.was your time, 18.40. Four seconds off, 22.40. Slower. Both, pretty
:11:39. > :11:43.useless, to be honest. Dawn's food heaven or hell, it is looking good
:11:43. > :11:49.so far, Daniel and Tom will make their choices while you watch the
:11:49. > :11:59.vintage performance from the irreplacable Keith Floyd. He's in
:11:59. > :11:59.
:11:59. > :12:04.Tuscany, cooking local dishes, first a spot of sight seeing.
:12:04. > :12:09.There is so much to see as you drive through Tuscany, with the
:12:09. > :12:13.rolling silvery green hills, sloping vineyards, and ever few
:12:13. > :12:23.kilometres, another ancient, hilltop town. Since it is Sunday, I
:12:23. > :13:00.
:13:00. > :13:06.APPLAUSE Great fun indeed, but it was time
:13:06. > :13:10.to move on. On these long drives, though, one has to stop
:13:10. > :13:15.occasionally when nature calls. What better excuse to get some
:13:15. > :13:20.fresh mountain air and have a light snack.
:13:20. > :13:24.Hundreds of years ago when I was a kid, one of my favourite school
:13:24. > :13:29.dinners always had white Haricot beans in them. Here in Tuscany they
:13:29. > :13:35.are fond of those beans too. A substantial lunch or late breakfast,
:13:35. > :13:45.especially when walking in the fresh air and having fun, is
:13:45. > :13:56.
:13:56. > :14:01.coursely ground fried sasauges, thick pork sasauges, Fresh uncooked
:14:01. > :14:07.tomato sauce goes in like that. Garlic. And that's just tomatoes
:14:07. > :14:17.that have been blanched in boiling water, skinned and then crushed up.
:14:17. > :14:21.Turn the gas up to maximum. Then add a few spoonfuls of cooked
:14:21. > :14:27.white flageolet, just cooked in chicken stock or water, with a
:14:27. > :14:32.little olive oil and salt. Let that bubble away for ten minutes, just
:14:33. > :14:36.until it is hot. You could feed your friends, if you have any, or a
:14:36. > :14:43.film crew, like I have got to put up with all day. They will eat all
:14:43. > :14:46.of this in a minute. Just let that bubble, bull, bubble. -- bubble,
:14:46. > :14:53.bubble. And although looks very similar to
:14:53. > :14:58.the sort of thing you can buy in your local 9.00 shop at home, in a
:14:58. > :15:02.tin, I can tell you the lovely pork sasauges and the ol little oil make
:15:02. > :15:12.it taste very different from the lovely product we know so well. It
:15:12. > :15:17.
:15:17. > :15:23.is like a Tuscan sunset. As one beautiful day ended. I
:15:23. > :15:28.wondered what would be in store in the next. It was rain! Rain, rain,
:15:28. > :15:38.and more rain. Rain on gar baldy, rain on us as we drove intocy
:15:38. > :15:42.
:15:43. > :15:52.enthat. When you do get -- into down. When you get there it is
:15:53. > :15:57.
:15:57. > :16:01.worth it. Little streets and arches. This is piazza Dell campo, normally
:16:01. > :16:09.well crowded. The preparations for their festival and postmortems
:16:09. > :16:12.never really stop. What a day, that weather is
:16:12. > :16:15.unspeakable. I have had to change my plans completely. I was going to
:16:15. > :16:22.cook something light and summary in the square, but it is raining so
:16:22. > :16:26.hard I can't possibly do that, so I will do a bishop, much beloved by -
:16:26. > :16:31.- a dish much beloved by Italians called osso bucco. It is the leg of
:16:31. > :16:35.veal, sliced through, revealing the bone, stuffed with marrow, a bone
:16:35. > :16:43.with a hole in it, that is what osso bucco means. The first thing
:16:44. > :16:53.we have to do, chuck a bit of butter in here. Into a hot pan. And
:16:54. > :16:58.
:16:58. > :17:06.then pop in the slices of veal, and brown them on both sides.
:17:06. > :17:10.Meanwhile, while those are browning, the wonderful Italian tomatoes are
:17:10. > :17:20.chopped quite coarsely, then as we have taken out the pips and skined
:17:20. > :17:27.
:17:27. > :17:32.them, we have the lovely fruity and sweet flesh of the tomatos.
:17:32. > :17:36.Back over here we will turn the meat over. It is all a bit noisy in
:17:36. > :17:42.this kitchen, even though we have turned off as many extractors as we
:17:42. > :17:48.can, there is a built of buzzing going on somewhere, don't worry
:17:48. > :17:58.about that. Meat is nicely browned, top in the tomatoes, in go the
:17:58. > :18:00.
:18:00. > :18:07.tomatoes. Stay there Dennis, I will be right back. White wine. Some of
:18:07. > :18:14.the chef's veal stock, that I will pinch from his bubbling cauldron
:18:14. > :18:18.there. Superb veal stock, and now, I wander back to the table, because
:18:18. > :18:23.we let that simpler and dubl for about an hour-and-a-half, and then
:18:23. > :18:28.we are -- bubble for about an hour- and-a-half, and then fishish it off
:18:28. > :18:31.with special seasoning. Well, hand made is something of a
:18:31. > :18:36.cliche, but this certainly does take the pasta, or the biscuit, as
:18:36. > :18:40.it were. This sort of skill though and
:18:40. > :18:43.dedication is typical of the Italian attitude to food, every
:18:43. > :18:50.little matters, it is truly an art form.
:18:50. > :18:54.It tastes like heaven. That's wonderful, have a look at
:18:54. > :18:59.this Dennis, superb, the meat is cooked, the wonderful marrow in the
:18:59. > :19:07.middle of the bone, the final ingredient is grated garlic,
:19:07. > :19:17.greated lemon peel and parsley, spriankled over the whole lot.
:19:17. > :19:22.
:19:22. > :19:26.Sprinkled over the whole lot. There we have it. Osso bucco. Right it is
:19:26. > :19:29.that time to find out food heaven or food hell, unless you can eat
:19:30. > :19:35.more. It could be food heaven, it could be lobster, which is a lot of
:19:35. > :19:42.people's food heaven, a lot of the callers. With lobster spaghetti, or
:19:42. > :19:47.alternatively it could be over here in a pile of this. It is a massive
:19:47. > :19:56.piece of marzipan. A lovely marzipan and apple tart. It look
:19:56. > :20:02.delicious. We know what our callers wanted, 5-0. They all wanted
:20:02. > :20:06.lobster. She tasted tongue, I think the tart. There you go.
:20:06. > :20:09.The tart. Not that it made any difference, this is what you are
:20:09. > :20:17.going to have any way. First of all, I have my spaghetti cooking in the
:20:17. > :20:20.pan over here. It wants ten minutes. That is cooking. Next I will give
:20:20. > :20:24.the two-star Michelen chef the the two-star Michelen chef the
:20:25. > :20:30.lobster to do. Keep him away from the quinell! We will make our sauce
:20:30. > :20:37.to go with the lobster. Meanwhile, Tom there, if he can pass me the
:20:37. > :20:41.tomorrow nat toes, you deseed them -- tomato, you deseed and dice them.
:20:41. > :20:45.You have the onion and garlic. We will actually make a sauce using
:20:45. > :20:50.the shells. Next time you have lobster, keep the shells. It is
:20:50. > :20:54.like you would do with a fish stock. What we will do is make, not like a
:20:54. > :20:59.bisque, which is like the French would class this as a bisque, which
:20:59. > :21:04.is basically onion, garlic in the pan, they would put fennel and all
:21:04. > :21:12.manner of different things in. We have some carrots here.
:21:12. > :21:16.Keep distance from the frying onions, not the face! They go all
:21:16. > :21:24.in together, and then we need some tomato puree, that is the key to
:21:24. > :21:29.this. A little bit of tomato puree. Keep the trimmings? Yeah. The
:21:29. > :21:39.tomato puree goes in to keep colour tho-to-all of this. Tomato pieces,
:21:39. > :21:45.
:21:45. > :21:51.they are the inside. It is going well so far. Nice, it look lovely.
:21:51. > :21:55.A little bit of white wine. The shells go in there as well.
:21:55. > :22:00.We heat that up, we have this fish stock.
:22:00. > :22:03.We pop that in as well. What do you is you create a sauce
:22:03. > :22:10.out of all of this. There is loads of flavour in the shells. Assuming
:22:10. > :22:15.you guys use all the shells. Yeah. And the lobster green part is very
:22:15. > :22:20.interesting, as it cooks it will help the cause go lovely and red.
:22:21. > :22:25.You must use lobster all the time. You can make a fantastic oil out of
:22:25. > :22:28.all of these? Or a butter. Out of the shells. How do you do that?
:22:28. > :22:32.James you are the king of butter, you should know that one. That's
:22:32. > :22:36.why I'm asking. You roast the bones off so they are dry and cover them
:22:36. > :22:39.in butter and cook them really slowly in the oven, and you get a
:22:39. > :22:47.beautiful lobster butter. There you go, tomorrow morning! Lobster
:22:47. > :22:56.butter. What we do is take the entire lot,
:22:56. > :23:02.place it in a blender, including the shells. The whole lot gets put
:23:02. > :23:08.in like that. The spaghetti is still cooking away. You can see
:23:08. > :23:12.over here, Tom can explain the tomato bit. We cut the tomatos into
:23:12. > :23:20.quarters, remove the inside, like any good chef we keep the inside
:23:20. > :23:30.and put that in the sauce. (noisy blender in the background) We will
:23:30. > :23:31.
:23:31. > :23:37.put that in the pasta. Carry on Tom, I can hear you!
:23:37. > :23:47.the new host of Saturday Kitchen, I'm a little bit lost now. Come
:23:47. > :23:49.
:23:49. > :23:54.back James! (noisy blender again) Do you ever do that when you throw
:23:54. > :24:02.it against the wall to see if the spaghetti is cooked. Can you cut me
:24:02. > :24:08.some bass kill guys, thank you very much. The idea is we blend this.
:24:08. > :24:15.Try not to get it all over the wall, which I have done. We take a
:24:15. > :24:19.receive, and you can pass that through. -- sieve, and pass that
:24:19. > :24:26.through. Want me to pass that chef? We will get the pasta ready, we
:24:26. > :24:30.grab a little bit of shallot. That's my thing, I always order
:24:30. > :24:34.pasta, I have not been very adventurous today, it is my food
:24:34. > :24:43.heaven. If I could live off one type of food, it would be Italian,
:24:43. > :24:49.for the rest of my life. Mine would be butter! A little bit of butter
:24:49. > :24:58.in here. What we will do is add some of this, what have we got in
:24:58. > :25:03.here. Some of this meat as well. Drain off the pasta, we will cook
:25:03. > :25:08.this in the remainder of the sauce as well.
:25:08. > :25:15.This is your sauce out of this. Which is delicious. Little bit of
:25:15. > :25:21.that in there as well. This would be lovely as it is.
:25:21. > :25:27.Then we can pop the pasta in. We can continue to cook this in the
:25:27. > :25:34.sauce. You always add the pasta to the as you. Yes. I know you are a
:25:34. > :25:38.big fan of spaghetti Bolognese when you were growing up, that big pile
:25:38. > :25:42.of spaghetti and dollop it on top, you always cook it in, that way you
:25:42. > :25:50.get a bit of everything. You have saved me a little bit, thank you
:25:50. > :25:55.very much chef. We grab a little bit of butter, of course.
:25:55. > :26:05.Basil now chef? A little bit. Lovely. We will colour that off.
:26:05. > :26:11.
:26:11. > :26:14.And then flick that over. Then in here, this is where you
:26:14. > :26:19.almost finish off the pasta in the sauce. So it is about nine minutes
:26:19. > :26:28.in there, and the remaining minute or two you can actually finish it
:26:28. > :26:32.off and cook it in here. It does look good doesn't it.
:26:32. > :26:39.Normally you would use the pasta water to loosen it, we have the
:26:39. > :26:43.sauce that I have used. Seasoning, salt, black pepper. Is there a
:26:43. > :26:53.world shortage of basil anywhere, or is there any more. I'm getting
:26:53. > :26:54.
:26:54. > :27:00.ready for the sprig on top! starts to absorb the sauce.
:27:00. > :27:09.In your own time, Daniel! I suppose that is the idea of adding the
:27:09. > :27:17.pasta after so it absorbs it. don't need it yet! Only joking! And
:27:17. > :27:22.then, normally, this, of course, would feed ...In Glasgow that is a
:27:22. > :27:27.portion. I was thinking that was just mine! I will put it all on one
:27:27. > :27:31.dish then. Look at that. Wow. smells lovely. Then we will put the
:27:31. > :27:41.lobster claw on there. Daniel and these Michelen star boys are here.
:27:41. > :27:46.Do you like that. Little drizzle of olive oil, �60
:27:46. > :27:53.there! There you have it. I don't know if there is a simple way to
:27:53. > :28:01.eat spaghetti. Why did I choose the messiest dish to eat. Most
:28:01. > :28:07.unladylike. To go with this, as a Jubilee special treat, Tim has
:28:07. > :28:12.chosen one of Britain's best sparkling wines, a Nyetimber
:28:12. > :28:17.classic Cuvee, 2007, I urge you to try this, it is from Waitrose,
:28:17. > :28:22.priced at �22.99. Champagne is great, but we make some amazing
:28:22. > :28:24.sparkling wines. I feel like you are eating it with
:28:25. > :28:34.me, thank you very much for voting for this.
:28:35. > :28:35.
:28:35. > :28:41.You have to dive into it, because she has two shows.
:28:41. > :28:47.That is Volcano, Windsor tonight, and then on to Cambridge. Then we
:28:47. > :28:52.are on to Cambridge. As always, I get the bottle.