02/07/2011

:00:06. > :00:16.Good morning. It's time for our 10am wake-up call for your

:00:16. > :00:29.

:00:29. > :00:34.appetite! This is Saturday Kitchen Live! Welcome to the show. Cooking

:00:34. > :00:37.LIVE with me in the studio are two great British chefs. First, one of

:00:37. > :00:40.only a handful of men in the country to hold two coveted

:00:40. > :00:43.Michelin stars from Midsummer House in Cambridge it's Daniel Clifford.

:00:43. > :00:48.Next to him another award-winning chef who's also won Michelin stars

:00:48. > :00:51.and he's even won the title of 'Chef of the Year'. Making a

:00:51. > :00:59.welcome return to the show, from Rockcliffe Hall in Darlington, it's

:00:59. > :01:05.Kenny Atkinson. Good morning to you both. Daniel, on the menu for you?

:01:05. > :01:11.I'm doing a dorade. Served with Mediterranean vegetables and a

:01:11. > :01:16.butter sauce. The first time we have had a barbeque in the studio?

:01:16. > :01:22.It is like an oven, you can use it for smoking. I've started to use it

:01:22. > :01:24.in the kitchen. It is a different flavour. I love the technique.

:01:24. > :01:30.Kenny? I'm doing pan roasted pork tenderloin fillet with pease

:01:30. > :01:38.pudding and baby carrots Lovely. The carrots are like in a pickle?

:01:38. > :01:42.Yes, I will slightly pickle them to cut the richness of the peace

:01:42. > :01:46.pudding. Hot or cold? We are serving it hot. Two top dishes to

:01:46. > :01:49.look forward to and we've also got a line up of great foodie films

:01:49. > :01:53.from the BBC archive. There's Rick Stein, Anjum Anand, Nigel Slater

:01:53. > :01:57.and the brilliant, Mr. Keith Floyd. Now, our special guest is a man of

:01:57. > :01:59.many talents. He's a successful comedian, actor and writer with

:01:59. > :02:02.award-winning appearances on radio, TV, stage and even the big screen.

:02:02. > :02:10.But as far as I'm concerned his most impressive achievement is that

:02:10. > :02:16.magnificent moustache! Welcome to Saturday Kitchen, Marcus Brigstocke.

:02:16. > :02:23.Why on earth have you got this thing, in the shape that it is?

:02:23. > :02:32.It's been a long- time ambition of mine to look like a 1970s porn

:02:32. > :02:38.star! Now, I'm playing Mr Perks in the Railway Children. So, circa

:02:38. > :02:44.1905, it looks right, but in real life... In real life, what about

:02:44. > :02:50.this morning? I shaved this morning. No, it has taken about four weeks

:02:50. > :02:55.to grow. Impressive stuff. Kenny, you would look good with one of

:02:55. > :03:00.them. Now, later we have to cook food heaven or food hell. Based on

:03:00. > :03:05.your favourite ingredient or nightmare ingredient. Some of our

:03:05. > :03:09.guests will be deciding what you have for lunch. Food heaven? Prawns.

:03:09. > :03:14.Shellfish, really. Any shellfish, but prawns, they are just delicious

:03:14. > :03:22.and easy to deal with. As far as shellfish goes, they are easy to

:03:22. > :03:29.deal with. And easy to cook with? Yes. And the dreaded food hell?

:03:30. > :03:35.can't stand chicory and fennel. An seeds, it is so bitter. Chicory is

:03:35. > :03:45.so revolting. For food heaven I have vodka cooked prawns? Sounds

:03:45. > :03:48.

:03:48. > :03:56.good? Yum! I use prawns, sauteed in butter, cream, served with samphire

:03:56. > :04:06.and tomatoes. Delicious. Or food hell, chicory and fennel and orange,

:04:06. > :04:06.

:04:06. > :04:15.dressed with mustard vinaigrette, dressed in a bred cumed chicken

:04:15. > :04:22.breast. With us are the Saturday Kitchen guests. Janice, who do you

:04:22. > :04:30.have with you? I have brought my friend, Erika. You are a gardener?

:04:30. > :04:36.Yes. It must be weeds everywhere? Absolutely. But it is OK. Lots of

:04:36. > :04:42.vegetables growing? Yes. Ever tried chicory? Never tried chicory.

:04:42. > :04:47.simple to grow. No point. Even the snails walk past it. If you have

:04:47. > :04:53.questions fire away. And you will help to decide what Marcus is

:04:53. > :05:03.eating at the end of the show. If you would like to ask us a question

:05:03. > :05:04.

:05:04. > :05:09.If you get on the show we are asking you if Marcus is getting

:05:09. > :05:14.food heaven or food hell. So get your thinking caps on. Right, let's

:05:14. > :05:18.cook. Awaiting a at the hob is a new face on Saturday Kitchen. He

:05:18. > :05:23.has brought us something new to show us too. It is the fabulous

:05:23. > :05:29.Daniel Clifford. Great to have you on the show. So, it is great you

:05:29. > :05:34.have two Michelin stars, also a barbeque? Well, we all love our new

:05:34. > :05:40.toys, I think that this is the newest thing in England. So I've

:05:40. > :05:47.brought it in for you. What are you doing on it? This is a sea bream.

:05:47. > :05:53.There are two versions, the pink version and the silver version. I

:05:53. > :05:55.have brought this one in. They call it a dorade? Yes, we are doing

:05:55. > :06:00.roast dorade with char-grilled Mediterranean vegetables, parma ham

:06:00. > :06:04.and rosemary butter. Sounds good to me. I know you want to get the fish

:06:04. > :06:10.on. Top top the Mediterraneans love the dorade or the sea bream, don't

:06:10. > :06:19.they? It is one of those fish, it is so healthy. That's why I wanted

:06:19. > :06:24.to keep the dish simple. simpley cooked? We'll see! It is

:06:24. > :06:31.quite meaty inside? It is meaty, it is really nice. You can eat it raw.

:06:31. > :06:41.If the fish is fresh enough. You can eat it raw. Top top I'm doing a

:06:41. > :06:43.

:06:43. > :06:48.can eat it raw. Top top I'm doing a barbeque, it is that time of year...

:06:48. > :06:53.The kids are playing on the trampoline.

:06:53. > :07:00.I have one of these in my home and outside of my home.

:07:00. > :07:05.You have shares in them! To be honest, I had a barbeque, I had an

:07:05. > :07:13.electric one. In the kitchen it is cheaper to use the charcoal.

:07:13. > :07:18.What with the prices going up of electricity.

:07:18. > :07:23.We'll keep well away from this. The only way to get the skin off the

:07:23. > :07:29.roasted pepper is to roast it for a long time and put it in a bag or

:07:29. > :07:34.quickly do this, just char it with a blow torch. You could do it on

:07:34. > :07:40.the barbeque? Well, that softens it much. To be honest, I just wanted

:07:40. > :07:46.to keep you busy, James. Right, you have pin-boned the fish?

:07:46. > :07:50.Yes. Now, you take the cloth and rub it.

:07:50. > :07:55.The skin comes off. So, tell us about the fish, what

:07:55. > :08:01.are you doing with it? I'm trimming it off to put it on to the Parma

:08:01. > :08:06.ham. There it is. Everything, the bones, they are removed.

:08:06. > :08:10.Is this a dish on your menu? It was one that I did on the lunch menu

:08:10. > :08:19.about three or four years ago. We are just about to bring it back. It

:08:19. > :08:24.is that time of year. Now, your restaurant, Midsummer

:08:24. > :08:29.House, it is on the river? Yes. We've been there 13-and-a-half

:08:29. > :08:35.years. We got a second star in 2005. Since then it has flown, really. I

:08:35. > :08:39.have a great team. I think, hopefully, now we are barb queuing

:08:39. > :08:42.we are doing things different to everybody else. That is important

:08:42. > :08:47.to keep the food style changing and enjoying the food, really.

:08:47. > :08:52.Right, now, paper and barbeques don't often go together? The reason

:08:52. > :08:57.I do it on the paper, I don't want it to stick, but you can do it in a

:08:57. > :09:02.pan as well as a barbeque, but you don't get the smokey flavour.

:09:02. > :09:10.That is a problem with the fish on the barbeque, it does stick? Yes.

:09:10. > :09:20.That is why I'm using the paper. I put the paper out, with salt, olive

:09:20. > :09:20.

:09:20. > :09:26.oil, rosemary, Parma ham. So, just a sheet of Parma ham

:09:26. > :09:33.quickly. That sits on there. Then the dorade fillet sits perfectly on

:09:33. > :09:41.top of that. All I do is trim all the way around with a really sharp

:09:41. > :09:50.knife... It is not that difficult to get if you let the fishmonger

:09:51. > :09:54.know? You can do it with mullet, red snapper. It is just nice to see.

:09:54. > :09:57.It is found more in the Mediterranean? Yes.

:09:57. > :10:03.The good thing about the barbeque, you can control the temperature. At

:10:03. > :10:07.the moment it is set at 250. You open up the flaps there and put the

:10:07. > :10:11.fish in on the paper straight on the charcoal. Now we have to start

:10:11. > :10:17.the sauce. I will wash my hands.

:10:17. > :10:20.That barbeque looks like the unexploded bombs that they dig up

:10:20. > :10:25.in London from time to time from the Second World War! I have not

:10:25. > :10:30.seen one like that before. It is ceramic. The idea is that it

:10:30. > :10:35.keeps the temperature in. As you can see, I can hold it. It is not

:10:35. > :10:41.that hot. It doesn't smoke it is beautiful.

:10:41. > :10:51.Quickly, I'm going to wash my knife. So, I have got this on, there are

:10:51. > :10:53.

:10:53. > :11:00.vegs to go with it. There are the peppers, the courage ets.

:11:00. > :11:06.-- courgettes. I have shallots here, with olive

:11:06. > :11:13.oil, reduced down. Add some wine, reduce that down.

:11:13. > :11:17.Then ed a the cream and the parsley. Remember, if you wish to call us

:11:17. > :11:25.the number is: If you wish to put the questions to us live a little

:11:25. > :11:31.later on. You can find the recipes on our website at:

:11:31. > :11:36.I have a bit oil in there. I season them at the last-minute.

:11:36. > :11:42.The salt brings out the moisture of the vegetables.

:11:42. > :11:45.You want that roasted flavour, but basically, the shol yots are

:11:45. > :11:49.getting transparent. Then you add the -- the shallots are getting

:11:49. > :11:53.transparent. Then you add the vinegar and the wine and reduce

:11:53. > :11:56.that down. Your career has taken you all over

:11:57. > :12:04.the place? I started off in hampshire. I don't know if you

:12:04. > :12:09.remember. You mentioned this earlier? We were

:12:09. > :12:16.working more or less next door to each other? We used to play

:12:16. > :12:24.football years and years ago. I don't remember that? You should

:12:24. > :12:29.do, you always won! Where was that? I was at the Provance. From there I

:12:29. > :12:39.moved from limbing tonne to do time with Marco, time in Yorkshire. I

:12:39. > :12:39.

:12:39. > :12:44.went to a two-star in France. I went back to Yorkshire. For me, to

:12:44. > :12:49.be honest, I found the restaurant with my business partner. It's a

:12:49. > :12:53.beautiful location. So now we are going to pass this off quickly.

:12:53. > :12:58.That's the reduction. There you go. Now what I will do is bring that to

:12:58. > :13:01.the boil. The lettuce is there when we need that. That goes in at the

:13:01. > :13:07.last minute. So, what happened at Cambridge?

:13:07. > :13:10.be honest it was a bit of a nightmare when I first went there

:13:10. > :13:13.to Cambridge. There was nothing there? Nothing

:13:13. > :13:16.there. Even getting suppliers there was difficult.

:13:16. > :13:22.Now, there are some great restaurants popping up.

:13:22. > :13:27.I think it is nice to see. I think at Midsummer House we have built it,

:13:27. > :13:33.built it, re-invested, now it is making money and I'm very happy.

:13:33. > :13:37.We have a great team. Making money is the important bit!

:13:38. > :13:43.Have we got rosemary in there yet? No, I have to reduce that. I need

:13:43. > :13:48.to boil the cream or it will split. Reduce it slightly. Sticking in the

:13:48. > :13:54.rosemary at the last minute. There is the veg. We put the

:13:54. > :14:00.lettuce in there, a lot of people don't don't cook with lettuce.

:14:00. > :14:06.I love it. I use iceberg a lot. Little gems a lot. It is a flavour

:14:06. > :14:12.that a lot of people do not use. The French do it a lot with peas

:14:12. > :14:17.and lettuce, which is great. I worked in the Garden of France.

:14:17. > :14:21.The chef there had 180 different varieties of tomatoes. It was an

:14:21. > :14:26.experience I would not have gotten here in the UK. I think you come

:14:27. > :14:35.back a stronger cook after working in France. It is really important.

:14:35. > :14:45.I will check the fish it is cooking through. We are about a minute away.

:14:45. > :14:51.Now we are adding some butter. I'm going to whisk that in.

:14:51. > :14:57.Up the road from you, eI suppose, is it up the road from you in

:14:57. > :15:01.Cambridge? We are doing the Harvest at Jimmy's.

:15:01. > :15:06.I'm really excited about it. There will be music. What we are trying

:15:06. > :15:11.to do is to theme the music and food together. There will be seven

:15:11. > :15:18.different rooms, an Indian room, an English room. Then the final bit is

:15:18. > :15:21.to get to the roof-top terrace and overlook the bands playing so sit

:15:21. > :15:28.there with the desert and the bands playing.

:15:29. > :15:38.This is at Jimmy Docherty's? Yes. It is a mini glstglst? Is that

:15:38. > :15:45.right? Yes, that is right. -- it is a mini Glastonbury? Yes.

:15:46. > :15:54.You are going there? I am. I am. I'm doing the barbeque! I don't

:15:54. > :15:59.know why I was roped in! Now, with the sauce, lemon jous, for me, it

:15:59. > :16:06.finishes -- lemon juice for me, it finishes everything.

:16:06. > :16:11.That is fine. Now what we are going to do is take some of the roasted

:16:11. > :16:17.veg. It smells gorgeous. It is simple, though too? It is,

:16:17. > :16:21.but it is something that anyone can It has colours. It screams summer,

:16:21. > :16:25.really, doesn't it? Yep. Look at that

:16:25. > :16:28.Do you want the fish? Which is perfect. Look at that. That is

:16:28. > :16:33.ready. I will take a little bit of the

:16:33. > :16:38.sauce around the outside. I'll lift that off for you. That is

:16:38. > :16:43.cooked on the paper. So now I will quickly, you can see

:16:43. > :16:49.that the paper is not burnt. Flip it over. You can smell... It smells

:16:49. > :16:53.gorgeous. How brilliant is that. It finish it

:16:53. > :17:00.off a tiny bit the lemon jous to bring that out.

:17:00. > :17:02.Remind us of that again? Roast dorade with char-grilled

:17:02. > :17:05.Mediterranean vegetables, parma ham and rosemary butter.

:17:05. > :17:11.Brilliant, for your first time live on TV.

:17:11. > :17:15.on TV. Thank you very much.

:17:15. > :17:21.I heard him breathe a big sigh of relief there. He's done! You can

:17:21. > :17:26.sit down and relax now. Have a seat! Dive into that. It looks

:17:26. > :17:34.spectacular. It really does. If you can't get

:17:34. > :17:38.the dorade or bream, you can basically do it with mackerel.

:17:39. > :17:45.Salmon, sea bass. Yum.

:17:45. > :17:55.You can taste the Hammas well. The rosemary, you would not often use

:17:55. > :17:57.

:17:57. > :18:03.that? I love that rosemary. It is that background of the 70s for me,

:18:03. > :18:09.the part that finishes it off. Now, we have sent our wine expert,

:18:09. > :18:15.Susy Atkins to Wales. What did she clues to go with Daniel's delicious

:18:15. > :18:25.dorade. I'm in Newport, the castle is behind me. I'm heading into the

:18:25. > :18:27.

:18:27. > :18:33.town to find the best wines for Daniel, your dorade as a wonderful

:18:33. > :18:39.rich element. That is the creamy, Bury, rosemary sauce. That puts me

:18:39. > :18:44.in mind of white burgundy. Something like this Saint Veryan.

:18:44. > :18:50.That would be a good match, but I'm concerned about overwhelming the

:18:50. > :18:54.fish, peppers and the lemony hint too. So I'm heading to Spain. The

:18:54. > :18:59.wine I have chosen is The Spanish Steps Rueda 2010.

:18:59. > :19:09.Cool, fresh, unoaked Spanish whites are seriously hot this summer. This

:19:09. > :19:10.

:19:10. > :19:16.is a great value example. It is a blend of sauvion blank.

:19:16. > :19:22.It has a lovely taste of lemons and limes. It is mouth watering stuff.

:19:22. > :19:29.This is dry. It acts like a squeeze of credit reduce frout over the

:19:29. > :19:35.dish. -- a squeeze of citrus fruit over the dish.

:19:35. > :19:40.It goes with the succulent, tender dorade. Daniel, this is just my

:19:40. > :19:45.sort of summerry fish dish, here is the perfect summer white to go with

:19:46. > :19:52.it. Cheers! Cheers indeed, what do you reckon it this? Just over a

:19:52. > :19:59.fiver. A bit of a bargain? Great for the time of year.

:19:59. > :20:05.Yeah, it's Georgous. It has the right amount of acidity to go with

:20:05. > :20:10.Girls, what do you reckon? I think it is terrific. Really nice.

:20:10. > :20:13.Kenny? I think that the food is really fresh. You really get the

:20:13. > :20:23.flavours coming through. The wine is coming through. It is

:20:23. > :20:23.

:20:23. > :20:27.great. You can do it with mackerel and sea bass.

:20:27. > :20:33.Now, you can be joining us here sometime in the series. All you

:20:34. > :20:38.have to do is write to us with your name and address to:

:20:38. > :20:43.Get writing and don't forget to put a stamp on the envelopes, please.

:20:43. > :20:46.Later on, Kenny has a cracking recipe to show us, Kenny, what is

:20:46. > :20:51.it again? Pan roasted pork tenderloin fillet with pease

:20:51. > :20:57.pudding and baby carrots. First, let's catch up with Rick

:20:57. > :21:02.Stein as he traveling the globe, eating his way through the world's

:21:02. > :21:12.fish stocks, he starts off in South Carolina, he heads out to sea to

:21:12. > :21:15.

:21:15. > :21:19.catch the biggest fish he has ever This is the lure

:21:19. > :21:23.little fish being chased by big fish.

:21:23. > :21:29.I don't think much of bass's taste, I wouldn't catch it,but it looks like a child's mobile.

:21:29. > :21:31.Look at that! Anyway, apparently, it catches the fish,

:21:31. > :21:32.so we're going to sling it overboard.

:21:32. > :21:36.Now, this is Buddy.

:21:36. > :21:40.He's reassuringly over the topwith all these rings on his fingers.- Bells on his toes? I don't know,

:21:40. > :21:44.but I'm after this striped bass. Cooks rave about their quality.

:21:44. > :21:51.It's one hell of a big, beefy, bouncy fish.

:21:51. > :21:55.I mean, we're used to taking,in Padstow, like a three-pound bass.

:21:55. > :21:59.It's... Hang on a sec.

:21:59. > :22:03.MUMBLES

:22:03. > :22:06...A three-pound bass is, you know, a real catch.

:22:06. > :22:10.But this ain't a three-pound bass, I can tell you that!

:22:10. > :22:19.It feels like a sheep on the end!

:22:19. > :22:25.Wow! Blimey!

:22:25. > :22:27.Wow! Look at that!

:22:27. > :22:30.Blimey!

:22:30. > :22:39.Fantastic! That is a serious fish!

:22:39. > :22:42.Can we keep that one?

:22:42. > :22:47.Stick THAT on the barbie, eh?!

:22:47. > :22:51.Well, I must say I was quiteoverwhelmed with that striped bass.

:22:51. > :22:55.It's the biggest fish I've evercaught. Look at that fillet from it.

:22:55. > :23:01.That is pure, beautiful, meaty fish,- and it smells so delicious.

:23:01. > :23:05.It should, cos I caught it an hour ago. I'm going to pan-fry that

:23:05. > :23:10.and serve it with succotash - an American Indian dish,

:23:10. > :23:19.made with sweet corn, butter beans and a little bit of smoked pork.

:23:19. > :23:23.It's really important for this dish to have really good smoked bacon.

:23:23. > :23:26.Just add a little bit of oil cos it's sticking a bit.

:23:27. > :23:31.Turn that over and cook it down, so it gets a nice, golden colour,

:23:31. > :23:35.cooking in its own fat,and I can add some chopped onions.

:23:35. > :23:39.I'm quite pleased to be back over this side of the world,

:23:39. > :23:43.starting dishes with onion and bacon.

:23:43. > :23:46.Because how many dishes start like that? So many.

:23:47. > :23:54.Yet, in Thailand and India, every dish seemed to start with garlicand ginger and then a curry paste,

:23:54. > :23:57.so it's really good being back here to Western flavours

:23:57. > :24:00.like onion and bacon.

:24:00. > :24:05.Now the butter beans. I've soakedthose for 24 hours, so they're soft.

:24:05. > :24:08.They need about 25 minutes' cooking.

:24:08. > :24:11.So stir those in and some good chicken stock.

:24:11. > :24:16.Good, fresh chicken stock. Season that with plenty of salt.

:24:17. > :24:21.Just leave that for about 25 minutes- to cook through.

:24:21. > :24:29.Meanwhile, I'll prepare the sweet corn.

:24:29. > :24:31.About three of those in there.

:24:31. > :24:32.Now we can add that sweet corn to the beans.

:24:32. > :24:35.Stir that round, and now some cream.

:24:35. > :24:37.That stock's all reduced down.

:24:37. > :24:42.Just bring it back with a bitof cream - a couple of ounces or so.

:24:42. > :24:46.Finally, chopped chives in there. It'll give a nice onion flavour,

:24:46. > :24:52.but also looks really nice, those flecks of green in there.

:24:52. > :24:56.And now to cook the striped bass.

:24:56. > :24:58.Get this frying pan.

:24:58. > :25:03.Get that on the hot chuggary. A little bit of oil in the pan,

:25:03. > :25:06.and I'll add a knob of butter.

:25:06. > :25:10.Butter is a very good thing forcolouring up pale fillets of fish.

:25:10. > :25:14.It gives it a nice, brown colour.

:25:14. > :25:18.And now, two pieces of exquisitestriped bass. Look at those fillets!

:25:18. > :25:24.They go like that when you putthem in - that's how fresh they are.

:25:24. > :25:30.Push them back down until the skin's- cooked. Frying very satisfactorily,

:25:30. > :25:35.you don't need to use any coating like flour or cornmeal.

:25:35. > :25:38.But you cook it mostly on the skin, skin side down,

:25:38. > :25:44.and that really crisps the skin up and gives it a lovely colour.

:25:44. > :25:48.So what fish do you use in Britain? Cos you won't get striped bass.

:25:48. > :25:54.If you're lucky enough to get a bass- of that size, maybe 6-8 pounds, it would be great,

:25:54. > :25:57.it would be the best fish possible,

:25:57. > :26:07.but I think one of the cod family is great for this dish, too,like hake or haddock, or cod itself.

:26:07. > :26:12.

:26:12. > :26:14.I think this is one of those "thiswill convert you to seafood" dishes.

:26:14. > :26:22.The skin of a fish like that is soappetising. You cut INTO the bass.

:26:22. > :26:23.Mmm!

:26:24. > :26:26.Oh! Gosh, it's good! It's nice and firm,

:26:26. > :26:28.cos it was caught this morning.

:26:28. > :26:38.It's still "stiff" flesh. It's just WONDERFUL!

:26:38. > :26:40.

:26:40. > :26:42.Out with a fisherman like Mike,it's like being in Huckleberry Finn,

:26:42. > :26:47.and you understand what soul food means.

:26:47. > :26:49.So what's so special about these blue crabs?

:26:49. > :26:53.Well, apart from being one of the tastiest... Turn him over, Mike.

:26:53. > :26:58.Look at that blue - fantastic! The meat's white, it's sweet,

:26:58. > :27:08.there's no bones, it's just...delicious,

:27:08. > :27:09.

:27:09. > :27:12.These are very aggressive creatures,- so I'm being a bit silly here,

:27:12. > :27:14.but I want to pick one up to show you

:27:14. > :27:19.just how marvellous, but also how feisty they are.

:27:20. > :27:22.Somebody told methat if a crab was as big as a man,

:27:23. > :27:26.it could crush telephone boxes in half

:27:26. > :27:29.cos they've got so much power in their claws.

:27:29. > :27:36.It's a bit like a Monty Pythonimage, I think it was Spiny Norman, that big hedgehog.

:27:36. > :27:43.Get a crab like that coming through cities, crushing up buildings! But these are tremendous eating.

:27:43. > :27:46.I love our crabs at home,

:27:46. > :27:52.but you get great lumps of meat out of these,

:27:52. > :27:54.In America, I mainly had crab with drawn butter which is great,

:27:54. > :27:57.but sometimes I like a cleaner taste,

:27:57. > :27:59.and the place for that is Thailand.

:28:00. > :28:05.I'm cutting a similar crab to the American crab before steaming it.

:28:05. > :28:09.I've cut it into four quarters and cracked the claws.

:28:09. > :28:13.I made this makeshift steamer - a wok is so versatile.

:28:13. > :28:15.I steamed the crab for seven minutes,

:28:15. > :28:19.so it's JUST cooked and not dry.

:28:19. > :28:22.Meanwhile, you make a fresh cold sauce.

:28:22. > :28:25.You take some water, some fish sauce,

:28:25. > :28:29.some palm sugar, chop some green chillies -

:28:29. > :28:32.don't discard the seeds - keep it nice and hot.

:28:33. > :28:36.Take the zest off a couple of limes,- add that.

:28:36. > :28:44.Now add some coriander,then slice some kaffir lime leaves --those lovely fragrant limey leaves.

:28:44. > :28:48.Then some lemon grass, just pull the- outer husks off, chop very finely.

:28:48. > :28:55.And now add lots and lots of lime juice. Stir that all up.

:28:55. > :29:00.Now take your crabs out of thesteamer, put them on a serving tray,

:29:00. > :29:04.preferably with some fresh banana leaves underneath,

:29:04. > :29:11.and just pour the sauce over the top.

:29:11. > :29:11.That

:29:11. > :29:12.That crab

:29:12. > :29:15.That crab looked

:29:15. > :29:20.That crab looked delicious. Now, it is also one of my favourite

:29:20. > :29:23.ingredients to cook with. Now, I don't have American blue crabs, but

:29:23. > :29:27.I have this delicious British crab. We have the traditional brown crab

:29:27. > :29:31.here. A top tip, when you are buying this, the male crab is

:29:31. > :29:37.generally the better one. You get a lot more white meat. So there is

:29:37. > :29:46.better value for money. How do you know it's a boy?

:29:46. > :29:51.check! P I'll ex plain when we are off air -- I'll explain when we are

:29:51. > :29:54.off air! Now, this is a spider crab. This is a small one. The Japanese

:29:54. > :30:00.one can grow to the size of the table. Four metres.

:30:00. > :30:01.But I have taken the meat, I'm doing a spring roll and crab fish

:30:01. > :30:06.doing a spring roll and crab fish cake.

:30:06. > :30:12.First I will take some of this. Some of the white meat and mix it

:30:12. > :30:17.together with coriander and spring onion and do these little pan fried

:30:17. > :30:22.crab cakes. For the views who have turned on, the reason you have that

:30:22. > :30:28.thing on your face is why? I am playing Mr Perks, the station

:30:28. > :30:32.master in the Railway Children. It is on at London water lieu on the

:30:32. > :30:36.old Eurostar platform. On the platform? Yes, we have a

:30:36. > :30:42.real steam train that arrives and it drives through the middle of our

:30:42. > :30:47.production and brings Roberta's daddy back in the end, without

:30:47. > :30:57.wanting to give too much away. I'm glad you filled me in on that,

:30:57. > :31:03.I have not a clue what the play is about? You have never seen the Rail

:31:03. > :31:10.way Children? I was an A Team fan! It is similar, you know the episode

:31:10. > :31:13.when BA was taken away, and Murdoch was sad about it, it is like that.

:31:13. > :31:17.Similar to that! Have you just started it? We opened at the

:31:17. > :31:24.beginning of this week. It is beautiful. So stunning. They have

:31:24. > :31:28.built a reconstruction of Oakworth Station in Yorkshire in 1905.

:31:28. > :31:32.We have these floating stages and wooden platforms that move up and

:31:32. > :31:39.down. It is really stunning. It is really fun to be a part of.

:31:39. > :31:44.Fantastic. That is the part that Bernard Cribbens played? Anything

:31:44. > :31:50.he has done, I would be happy to have a go at.

:31:50. > :31:55.You have don a bit of acting, you have gone into it from the start

:31:55. > :32:04.with your comedy work? Yes. I was always doing it.

:32:04. > :32:09.I did a children's show, Sorry I Have No Head. It is a woman,

:32:09. > :32:15.playing, shrieking at strangers, the must ash has to come off for

:32:15. > :32:22.that. So I have always done it. I was in a production in school and I

:32:22. > :32:27.played in Spamalot last year. That was a huge success, wasn't it?

:32:27. > :32:31.That was so much fun. I could not sing but they helped me learn to

:32:31. > :32:35.sing. It was so much fun I'm going back into it in Brighton over

:32:36. > :32:42.Christmas for four weeks. Does it help in terms of the stand-

:32:42. > :32:49.up? I don't know, to be honest. I will not sing in my stand-up, to

:32:49. > :32:55.do topical stuff in the form of song, I'm not Richard Stillgo! For

:32:55. > :33:02.me, it helps, I love the variation. You have done everything from radio

:33:02. > :33:09.to film? I have done a few films. I was in Love Actually. I played the

:33:09. > :33:15.DJ that interviewed Bill Nighy in that. That was fun. I made a film

:33:15. > :33:19.with Kevin Spacey. I was really pleased with it. When we finished

:33:19. > :33:24.it, I was asked to come in for additional dialogue. I thought that

:33:24. > :33:29.the part was bigger, but it was to ling the first and the last thing

:33:29. > :33:33.so that they could cut out everything inbetween! I'm in it for

:33:33. > :33:41.eight seconds! All you need to know is that Kevin Spacey and I have

:33:41. > :33:45.worked together, we are like that. Now, I have the fish cakes here.

:33:45. > :33:54.I'm going to do little spring rolls. All we do is grab a little bit of

:33:54. > :34:01.egg wash. A touch of this on to the pastry.

:34:01. > :34:06.Then we grab spring onion. A touch of spring onion and take cucumber.

:34:06. > :34:11.A little bit of peeled cucumber. That sits on there like that. Then

:34:11. > :34:15.this white crab meat. This is from the spider crab.

:34:15. > :34:23.Is the other crab in the fish cakes? Yes.

:34:23. > :34:27.I'm going to pan-fry that and I will fold these over.

:34:27. > :34:33.I mentioned radio, you were a huge fan of radio? Yes.

:34:33. > :34:38.The last thing if you are doing topical comedy, satirical stuff,

:34:38. > :34:41.that I what I do most of the time. It is really, really fast. If

:34:41. > :34:45.something happens you can write about it, get it recorded and get

:34:45. > :34:49.it out there. TV takes a little longer. Obviously,

:34:50. > :34:57.Have I Got News For You is reactive, it is fast. I love that.

:34:57. > :35:05.I do lots of shows, they are just great. I've done it for years. It

:35:05. > :35:11.is really, really good fun. And now an author? Tell us about

:35:11. > :35:16.the book? Well, I can tell you that writing a book is a very, very

:35:16. > :35:21.lonely experience. It is the first thing I have done, you finish doing

:35:21. > :35:31.something, and no-one claps. Now I have realised that I am really a

:35:31. > :35:32.

:35:32. > :35:38.shallow, shallow man. The book is called God Collar. It is about

:35:38. > :35:43.faith, athiesm and my troubled relationship with God, basically.

:35:43. > :35:49.My best friend died. I was an atheist. It came as a real shock

:35:49. > :35:53.when he died. I really struggled with it. I still do. I think where

:35:53. > :35:58.is he? Where is my friend? I still talk to him like he is around, but

:35:58. > :36:03.I don't have a belief in an after life. So the point about the book,

:36:03. > :36:06.really, is to say, firstly I'm confused. I don't know anything.

:36:06. > :36:12.I'm not going to try to give anybody the answers to anything it

:36:12. > :36:17.is to talk about the state of confusion in a comedy style. So I

:36:17. > :36:23.toured this as a show and then I did in the West End. I felt that I

:36:23. > :36:28.wanted to take it further. A lot of comedians can poke fun at

:36:28. > :36:32.religion? That is the easy end of You look at it differently? That is

:36:33. > :36:39.not to say that I don't take the milk. A lot of the hip OK rasis

:36:39. > :36:42.that exist in the face that we are most familiar with, Christianity,

:36:42. > :36:47.Judaism and Islam, there is a lot about the way that they conduct

:36:47. > :36:52.themselves, the rules that they follow that I find on surd and

:36:52. > :36:55.offensive. So some -- absurd and offensive. Some of the attitudes

:36:55. > :37:02.that are written in holy books are things that I struggle with.

:37:02. > :37:07.I read a bit of it, it looks at the serious side of it and the elements

:37:07. > :37:10.of comedy in it? I think if you are talking about faith, which is

:37:10. > :37:15.something that people take obviously seriously and it matters

:37:15. > :37:19.to them. It is not good enough to trample through it and to be

:37:19. > :37:22.offensive. That is too easy. I wanted to look at the value of

:37:22. > :37:27.faith, the parts of myself that understand it.

:37:27. > :37:32.That are drawn to it, but also to explain what it is about the faiths

:37:32. > :37:36.that I have encountered that puts me off. So, it is hopefully a

:37:36. > :37:44.decent mixture of the two. At the end of the book are you

:37:44. > :37:51.different? No, at the end of the book, I am, in figure, -- if

:37:51. > :37:55.anything, more confused. I didn't set out to be confused,

:37:55. > :37:59.but I did want it to be clear that I was not trying to tell anybody

:37:59. > :38:08.what to believe, it was really to discuss why it is difficult for me

:38:08. > :38:13.and stuff. And the God's Collar is taken from?

:38:13. > :38:19.I started it as a show in Edinburgh. I toured it around the country. I

:38:19. > :38:25.felt strongly I did not want to do it as a DVD. That happened to

:38:25. > :38:31.coincide neatly with it being unwanted as a DVD! Those look like

:38:31. > :38:34.they should been 1,000 degrees!? They are pretty hot. Try the crab

:38:34. > :38:39.cakes. Nice and simple with a touch of lime on top.

:38:39. > :38:42.Inside the spring rolls are crab, a little bit of cucumber and spring

:38:42. > :38:45.onion. That is yummy. I can't believe how

:38:45. > :38:50.quickly you have done that. That would take me most of the day to

:38:50. > :38:57.knock that up. Six minutes, done. What are we

:38:57. > :39:04.cooking for Marcus at the end of the show? Prawns, cooked in butter,

:39:04. > :39:09.adding a little vot car, served with samphire and a few oven

:39:10. > :39:17.roasted tomatoes or food heaven -- food hell, chicory, served with a

:39:17. > :39:21.salad of fennel, orange and watercress and a breadcrumbed

:39:21. > :39:28.chicken breast. Danny, what do you sound of, the

:39:28. > :39:32.food heaven or the food hell? like the sound of the chicory.

:39:32. > :39:35.Janice, what about you? It is the sound of the food heaven that I

:39:36. > :39:40.like. I thought so.

:39:40. > :39:46.I thought so. We'll see at the end of the show.

:39:46. > :39:56.Now it is time for more easy Indian food from Anjum Anand. Today

:39:56. > :40:05.

:40:05. > :40:07.Bengal is in the east of The first Bengalis arrived in

:40:07. > :40:09.during the days of the British Empire.

:40:09. > :40:19.Bengal was then the centre of the Raj.

:40:19. > :40:21.

:40:21. > :40:22.James is a sales director for a London silk merchant's.

:40:22. > :40:24.He regularly travels to India to buy silks and has fallen in love

:40:24. > :40:27.with authentic Indian food.

:40:27. > :40:29.It's fantastic.

:40:29. > :40:30.I like the texture and I like the ingredients...

:40:30. > :40:33.the heat or not the heat.

:40:33. > :40:35.However, the smell never comes from his own kitchen,

:40:35. > :40:36.and the only time James getsto indulge in his favourite cuisine

:40:36. > :40:40.is when he and wife Catherine pop to their local curry house.

:40:40. > :40:41.I am sure I can conquer James' fear of cooking Indian food,

:40:41. > :40:42.so I've come to meet him at work.

:40:42. > :40:43.It's also a good excuse for me to check out the wonderful silk. Hi!

:40:43. > :40:46.James? Yes! Nice to meet you. Anjum,

:40:46. > :40:47.these are our interior fabrics. These look amazing.

:40:47. > :40:50.God, my mother would have a field day in here.

:40:50. > :40:52.She'd spend a day looking at all the silks. We're happy to show her the range.

:40:52. > :40:55.Everything I like is pink. Myhusband wouldn't let me go for it! What's wrong with that?

:40:55. > :40:58.It's stunning. But he'd say it's just pink.

:40:58. > :41:01.Well, maybe he'll get to it on his feminine side.

:41:01. > :41:11.He obviously doesn't know my husband!

:41:11. > :41:46.

:41:46. > :41:48.of doing things, all the same size... It should be the same size. That's true.

:41:48. > :41:50.Well, you've got a multitude of sizes. It'll still taste great.

:41:50. > :41:52.I'm going to start off by adding my spices to the hot oil.

:41:52. > :41:53.A pinch of asafoetida,

:41:53. > :41:55.panch phoran, a bay leaf...

:41:55. > :42:03...one dried chilli, and sliced onions, which need to be browned.

:42:03. > :42:05...our onions are soft, so I'm going to add my spices.

:42:05. > :42:07.First, in goes the turmeric...

:42:07. > :42:09.Enough? Too much. Too much? Yeah.

:42:09. > :42:11.That enough? Perfect. Thank you.

:42:11. > :42:17...followed by coriander powder, cumin and ginger paste.

:42:17. > :42:21.As in many Bengali recipes, we're also adding sugar,

:42:21. > :42:26.and a pinch of salt to balance out the sweet.

:42:26. > :42:29.And this is also very Bengali. They're very particular about their spices,

:42:29. > :42:32.so adding water cools the temperature in the pan. Yep.

:42:32. > :42:38.The spices won't burn and all theflavours marry really well together.

:42:38. > :42:43.In with the butternut squash.

:42:43. > :42:44.OK. Thank you.

:42:44. > :42:48.I'm going to add a touch more water and leave the butternut squash to soften.

:42:48. > :42:52.This should take around twelve to fifteen minutes.

:42:53. > :42:57.Then I'm going to stir in the chickpeas and the final spices.

:42:57. > :43:01.Can you put in a little less than a spoon, three quarters maybe, of garam masala?

:43:01. > :43:08.OK. Yeah? And about the same of fennel-seed powder.

:43:08. > :43:09.Done.

:43:10. > :43:12.Because you like lots of chilli, you're going to say it

:43:12. > :43:16.needs more chilli, because that chilli's more flavour than heat.

:43:16. > :43:20.All righty? Do you want to go first?

:43:20. > :43:24.Oh, it's fantastic. Yes? Mm. Superb.

:43:24. > :43:27.For my final dish, I'm cooking coconut and mustard prawns,

:43:27. > :43:29.a slightly unusual combination,

:43:29. > :43:33.but it's delicious and really showsoff the diversity of this cuisine.

:43:33. > :43:34.First I'm going to marinade the prawns with turmeric

:43:34. > :43:37.and chilli powder.

:43:37. > :43:42.For the masala, I'm going to fry nigella seeds...

:43:42. > :43:47.then add sliced onions and a couple of green chillies.

:43:47. > :43:49.And I've sort of got my cheat for this dish.

:43:49. > :43:53.Yes. This is three teaspoons ofprepared mustard and a teaspoon of

:43:53. > :44:03.cornflour and a bit of water to make it into a smooth paste.

:44:03. > :44:10.

:44:10. > :44:12.So in goes our mustard-cornflourslurry. Cornflour just thickens it

:44:12. > :44:13.because the mustard seeds' husks would add a natural thickness,

:44:13. > :44:15.which you miss out if you use the prepared mustard.

:44:15. > :44:17.Then I'm going to stir in grated coconut, garlic and ginger and a

:44:17. > :44:21.little bit of water before leavingthis to cook for about ten minutes.

:44:21. > :44:23.While this cooks, I'm going to chop some coriander,

:44:23. > :44:28.which I'll add just before serving.

:44:28. > :44:29.In with the prawns.

:44:30. > :44:36.With a splash of water.

:44:36. > :44:42.Once they're cooked, mix inthe coriander and serve immediately.

:44:42. > :44:43.Ta-da!

:44:43. > :44:45.I kind of feel I want to get my fingers in there, really.

:44:46. > :44:48.Please do. As long as you have some masala to eat with that.

:44:48. > :44:57.Oh, that's very good. I'm looking forward to trying your version at your place.

:44:57. > :44:59.The big day is finally here,

:44:59. > :45:06.and James is already making a start on the butternut squash.

:45:06. > :45:09.But despite having my recipes to hand, he's not feeling confident.

:45:09. > :45:14.No, feeling a bit slightly out of my comfort zone,

:45:14. > :45:23.Hello! Hi. You must be Anjum. Yeah, hi, Catherine.

:45:23. > :45:25.Are your friends convinced they're going to have a great meal? No.

:45:25. > :45:29.Well, I hope we can prove them wrong.

:45:29. > :45:31.Right. Oh, gosh. I'm coming, I'm coming, I'm coming.

:45:31. > :45:33.You see, a cook cannot abandon his food, because

:45:33. > :45:34.it's going to burn! This is Jo. Hi.

:45:34. > :45:35.This is Martin. Hi.

:45:35. > :45:38.Anjum. Nice to meet you. Hi.

:45:38. > :45:40.Right. You know, it's great you've gone to answer the door.

:45:40. > :45:43.Your food is burning! I know, I'm supposed to be cooking.

:45:43. > :45:47.James has really got to stay focused on the cooking and keep on top of the ingredients.

:45:47. > :45:52.Because you're doubling, four teaspoons of cumin, two tablespoons of coriander. Hi!

:45:52. > :45:54.But he's finding it difficult.

:45:54. > :45:58.Hello. Hi.

:45:58. > :46:00.Wa-hey!

:46:00. > :46:02.And now the party's really starting.

:46:02. > :46:05.Yeah. And I'm stuck in the kitchen.- That can't be right.

:46:05. > :46:08.Well, this IS James's dinner party

:46:08. > :46:11.and there's no reason why I should be stuck in here with him.

:46:11. > :46:14.I know he can do this on his own. You don't need me, James.

:46:14. > :46:19.I do. Yes, OK, I don't. I can do it.

:46:19. > :46:21.I think I'm leaving him to it now.

:46:21. > :46:22.I'm not stressed!

:46:23. > :46:25.Five. Five and a half.

:46:25. > :46:27.I think tonight's curry is probably going to be a slightly

:46:27. > :46:31.different curry to the curry that Jim might have brewed before.

:46:31. > :46:33.Is that the one when he cooked out of a jar with the paste?

:46:33. > :46:43.Is that what he did?

:46:43. > :46:43.

:46:43. > :47:40.Apology for the loss of subtitles for 57 seconds

:47:40. > :47:41.And

:47:41. > :47:41.And you

:47:41. > :47:45.And you can

:47:45. > :47:51.And you can see more recipes from Anjum on next week's show. Still to

:47:51. > :47:54.come on Saturday Kitchen, Live, Nigel Slater is plundering his

:47:54. > :47:57.rhubarb patch. Today he is making rhubarb tart with mascarpone cream

:47:57. > :48:00.and a roasted rhubarb with pan fried mackerel. It looks delicious.

:48:00. > :48:07.Keith Floyd is in the French region of Alsace. He is taking to the

:48:07. > :48:11.skies in a hot air balloon. Before crashing back to earth to prepare

:48:11. > :48:20.cabbage-wrapped pheasant with local farmers.

:48:20. > :48:25.Danny and Kenny are EGGs-perts at the hob! But will they fry under

:48:25. > :48:31.the heat in the kitchen! You will see the omelette challenge live at

:48:31. > :48:36.the end of the show and will it be food heaven or food hell for Marcus.

:48:36. > :48:44.Kenny, what is it, food heaven or food hell? I'm sorry, I'm going for

:48:44. > :48:48.hell! There you go. Next is the head man at the Orangery at

:48:48. > :48:53.Rockcliffe Hall in Darlington, it is, of course, Kenny Atkinson.

:48:53. > :48:58.Great to have you back on the show. I know you want the pork straight

:48:58. > :49:01.We have pan roasted pork tenderloin fillet with pease pudding and baby

:49:01. > :49:06.fillet with pease pudding and baby carrots? Yes, the pork tender loin.

:49:06. > :49:12.Really cheap. Not a lot of fat on it. We want that on very quickly.

:49:13. > :49:15.A little bit of colour. So remind us again of the dish? It is pan

:49:15. > :49:25.roasted pork tenderloin fillet with pease pudding and baby carrots.

:49:25. > :49:36.

:49:36. > :49:45.Peace pudding? -- pease pudding! You could call it pease porridge!

:49:45. > :49:50.There are two ways to have it with yellow split peas.

:49:50. > :49:56.Also known as Tyneside paty! We use the green peas.

:49:56. > :50:02.Let's get that in the oven, James. This is a pea puree, not to be

:50:02. > :50:08.mistaken what you are doing here. So we have the shallots, the garlic

:50:08. > :50:15.and frozen peas for this? Yes, I'm making a frozen pea puree. The

:50:15. > :50:21.puree acts as part of the sauce. So, the frozen peas go in? Why the

:50:21. > :50:25.frozen peas, Kenny. They are so much better. They are

:50:25. > :50:29.picked fresh. A lot of butter there, Kenny?

:50:29. > :50:35.thought as you did not use it so much last week, I would make up for

:50:35. > :50:41.So a lot of butter. I'll get ready for the shallots.

:50:41. > :50:49.I'll move this out of the way. And we are doing a hot pease

:50:49. > :50:54.pudding. Do you want this chopping up?

:50:54. > :50:59.it whole. I'll leave that to one side.

:50:59. > :51:04.If I were in a restaurant I would use a ham stock, but chicken stock

:51:05. > :51:08.with streaky bacon is fine. Now we are doing the carrots in

:51:08. > :51:14.there? Yeah, we are doing a little pickling later.

:51:14. > :51:19.This is a combination of white wine, water, rapeseed oil, sugar, star

:51:19. > :51:27.anise, a little bit of fresh orange and fresh orange juice. You will

:51:27. > :51:32.have a richness to the pork loin and the pease pudding. So you want

:51:32. > :51:36.to cut that through with the acidity of the carrots.

:51:36. > :51:42.So, star anise and this lovely coloured rapeseed oil.

:51:42. > :51:46.That is going in. Now, has is Rockcliffe Hall going? It was very

:51:46. > :51:51.busy the last time you were here? It is going really well. The hotel

:51:52. > :51:58.is going for nearly two years. The hotel has won a lot of awards,

:51:58. > :52:08.Hotel of the Year and we are looking to redwofl a new brasserie

:52:08. > :52:16.concept within the -- redwofl -- re devery well yop the brasserie.

:52:16. > :52:24.So this is a spin-off to the Orangery.

:52:24. > :52:28.It will be a more simple version of what we do in the Orangery. The

:52:28. > :52:32.demand is there. We can't fit everyone in the restaurant. The

:52:32. > :52:37.dors, the owners thought it would be -- the directors, the owners

:52:37. > :52:43.thought it would abgood idea. So that goes live in August.

:52:43. > :52:47.So, the peas in there, the streaking bacon, the chicken stock

:52:47. > :52:54.or ham stock and we reduce that down slowly so the butter and the

:52:54. > :52:59.stock emulsify. So you get a lovely thick pease pudding.

:52:59. > :53:03.Kenny, you soaked them, the peas? Yes, definitely. If you don't soak

:53:03. > :53:09.them, you get a grainy and chewy texture.

:53:09. > :53:12.How long do you cook this for? am doing it on the stove for about

:53:12. > :53:17.half an hour. Slowly reduce it together.

:53:17. > :53:22.Is it always cooked the same? you do it on a stove there is more

:53:22. > :53:28.control on it. You can do it in the oven, but this way you can keep an

:53:28. > :53:36.eye on it, stir it like a risotto until it absorbs.

:53:36. > :53:42.So, the peas going in here with a touch of milk? Yes, you don't want

:53:42. > :53:51.it too wet. You tell me when? A bit more liquid.

:53:51. > :53:57.Is that enough? Yeah, get it going. So you don't need to touch the

:53:57. > :54:02.pork? Bring it out, a bit of butter, a bit of rosemary and a little bit

:54:02. > :54:06.of lemon. That has mint in there too? Yes it

:54:06. > :54:12.really freshens the dish up. Now we have cooked this one this morning.

:54:12. > :54:19.It has reduced quite thick. I will add a little bit of chopped parsley

:54:19. > :54:25.to frirben it up. -- top freshen it up.

:54:25. > :54:29.This is why you use the frozen peas, the colour? Yes, it is lovely to

:54:29. > :54:32.use fresh peas, but I think that the flavour is sweeter with the

:54:32. > :54:40.frozen peas. So, give that a stir.

:54:40. > :54:49.Don't forget that all of today's recipes are on the website. Go to:

:54:49. > :54:55.Don't worry, nobody noticed that! Carry on, Kenny! Moving on, dishes

:54:56. > :55:00.for the show at: There you go, what do you reckon? A

:55:01. > :55:04.bit of salt in there? Yes, a little bit of salt and then we are ready

:55:04. > :55:11.to rock and roll. I am basically passing there. It is

:55:11. > :55:15.thin at first, but I'm assuming when you pass it? It will thicken

:55:15. > :55:22.when it cools down. Is this a dish on your menu?

:55:22. > :55:25.will be on the new brasserie menu. It will also have a bit of marshed

:55:25. > :55:32.potato on there and a little bit of red wine sauce.

:55:32. > :55:38.So, you say that the pease pudding is often served cold? When we do

:55:38. > :55:46.that, I would prefer to use the yellow peas. Doing a hot one I tend

:55:46. > :55:54.to use the green split peas, it is like a posh mush write peas.

:55:54. > :56:00.That is the puree is that OK? a bit wet, but we'll get by. Now,

:56:00. > :56:09.you obviously watch the show. You know that I like my butter, this is

:56:09. > :56:17.a letter to you! To me? Yes, last Saturday's show you took the micky

:56:17. > :56:24.out of Kenny's, "Small whisk" Please find enclosed a small whisk,

:56:24. > :56:32.that is even better than Kenny's own. Before you fall about laughing

:56:32. > :56:42.in his tearics, please try it. By the way, I want the whisk in return

:56:42. > :56:44.

:56:44. > :56:52.for a real Italian ice-cream recipe. She has sent you... This is a

:56:52. > :56:56.genuine viewer! We have loads in the back. A golf club that goes...

:56:56. > :57:00.Right, what is in here then? have the pudding, with fresh

:57:00. > :57:05.parsley. I will take them home for the kids

:57:05. > :57:12.and their doll's house! Now, the pork tend eer loin I'm pulling out.

:57:12. > :57:16.All I will do is get a little more butter in there.

:57:16. > :57:23.See, it wasn't me. You thought I was going to say something then,

:57:23. > :57:27.but that was a viewer. You can't criticise me now! A little sprig of

:57:27. > :57:36.rosemary and lemon juice. As you said earlier, the lemon

:57:36. > :57:41.juice brings it to life to swell. -- so well.

:57:41. > :57:47.Ideally I would rest it for a few minutes.

:57:47. > :57:52.The good thing you can serve it pink now.

:57:52. > :57:56.Yes, you can serve it slightly pink. You are not going to get worms. The

:57:56. > :58:00.farmers are more careful about how to look after the products. There

:58:00. > :58:05.is cracking pork now. A little bit of pink is great. I have no problem

:58:05. > :58:10.with that. You have to make sure it is from a

:58:11. > :58:20.good source. Exactly, a quality supplier. So, a

:58:20. > :58:26.nice spoonful of pease pudding. It smells lovely, Kenny.

:58:26. > :58:29.Thanks, mate. A little bit of colour with the pea

:58:29. > :58:38.puree. So, let's see if it is cooked.

:58:38. > :58:43.It is a little bit pink. You are going to use that one? I

:58:44. > :58:52.think I will use this one, it is a little bit esafer.

:58:52. > :58:54.A little bit of salt. That on top of the pea pudding. A few baby

:58:55. > :59:04.carrots. These are in the pickle with the

:59:04. > :59:09.tarragon? Exactly. And the pea shoots. Just scatter

:59:09. > :59:15.them over and to finish a little bit of rapeseed oil over the top

:59:15. > :59:24.and there you go. Remind us of that again? That is

:59:24. > :59:26.pan roasted pork tenderloin fillet with pease pudding and baby carrots.

:59:26. > :59:34.with pease pudding and baby carrots. There you go.

:59:34. > :59:38.It wasn't me! It wasn't me! There you go, have a seat over there.

:59:38. > :59:42.Dive into that. Tell us what you think of that one. That would be

:59:42. > :59:49.great with chicken. Chicken, lamb.

:59:49. > :59:54.Traditionally, p ease is served with pork, but with lamb, chicken.

:59:55. > :00:01.The man is a genius. That is delicious. Bearing in mind,

:00:01. > :00:07.I'm saying that, despite the fact you have chosen food hell for me!

:00:08. > :00:11.I'm going to try to convert you. While he dives into that, let's go

:00:11. > :00:21.back it Newport to see what Susy has chosen to go with the cracking

:00:21. > :00:26.

:00:26. > :00:30.Kenny, I've made your pork and it really goes well with lots of

:00:31. > :00:35.different red wines. In particular, a Pinot Noir. Something like this

:00:35. > :00:39.really brings out and emphasises the lighter notes in the dish,

:00:39. > :00:43.fresh pea, mint and lemon, but I want to bring out the wonderful

:00:43. > :00:47.flavours of the tender loin and smoked bacon. I'm going for a red

:00:47. > :00:53.with a slightly richer depth. I have chosen the Saint Maurice Cotes

:00:53. > :01:00.Du Rhone Villages. This red is based on the green ash

:01:00. > :01:06.grape. In my book there is no better match for pork than green

:01:06. > :01:12.ash. It is really aromatic, inviting and warm. There is a

:01:12. > :01:18.lovely aroma of blackcurrants, cassis and blackberries. This is a

:01:18. > :01:24.medium bodied rather than a light red. There are subtle spicy smokey

:01:24. > :01:30.notes. That works well with the meat. It does not overwhelm the

:01:30. > :01:37.peas, the pudding, the mint and the puree and the baby carrots. Kenny,

:01:38. > :01:41.your pork and pease pudding goes so well. I have the perfect wine to go

:01:41. > :01:44.with it. What do you think to that? Very

:01:44. > :01:48.good. It is lovely.

:01:48. > :01:51.The dish is fabulous. It is lovely. The carrots, the

:01:51. > :01:56.different varieties of peas, I think it is beautiful. Really

:01:56. > :01:59.beautiful. The wine choice it finishes it all off. It rounds it

:01:59. > :02:03.off. It is beautiful. Two very, very good wines. You

:02:04. > :02:07.could be joining us here, tasting food like. This all you have to do

:02:08. > :02:13.is write to us with your name, address and a daytime telephone

:02:13. > :02:19.number. Don't forget the stamp, please.

:02:19. > :02:29.Now, time for more simple supper ideas where Nigel Slater, he is

:02:29. > :02:34.rummaging around the vegetable Some vegetables are easier to grow

:02:34. > :02:38.a really useful thing to have in the kitchen.

:02:38. > :02:42.Just pull it off.

:02:42. > :02:46.Anything that comes easily when you pull it...

:02:46. > :02:49...is fair game.

:02:49. > :02:54.It's actually a good idea when you're picking rhubarb

:02:54. > :02:55.not to pick all the leaves on one plant,

:02:55. > :03:04.but to pick a couple from each one and then move on.

:03:04. > :03:06.Leftovers aren't just about what you have left.

:03:06. > :03:10.The real art to making the most of them is planning ahead.

:03:10. > :03:12.Today I'm going to cook enough rhubarb

:03:12. > :03:18.to make sure I have plenty for the week.

:03:18. > :03:20.It's very easy to think of rhubarb as something just to put in a crumble.

:03:20. > :03:22.It is one of those incredibly versatile and useful things

:03:22. > :03:25.to have around.

:03:25. > :03:27.You don't do anything fancy with it.

:03:27. > :03:31.It's just quite simply rhubarb, sugar and a little bit of water

:03:31. > :03:33.so that you do get some juice.

:03:33. > :03:35.I'm just going to put it into the oven

:03:36. > :03:42.and just leave it until it's softenough to take the point of a knife.

:03:42. > :03:48.Tonight, I'm cooking a rhubarb tart with mascarpone cream.

:03:48. > :03:52.For the base of my tart, all I need is some sweet puff pastry.

:03:52. > :03:55.And I love making pastry.

:03:55. > :03:57.But I haven't got time for it and certainly not during the

:03:57. > :04:00.so I use frozen pastry.

:04:00. > :04:07.If you buy the good stuff, which has butter in it, there's nothing wrong with it.

:04:07. > :04:09.For each of your tarts, create a rectangle to sit your fruit in

:04:09. > :04:13.by using a knife to score the pastry.

:04:13. > :04:16.Then brush the juice from your roasted rhubarb around the edges

:04:16. > :04:20.to give the pastry a shine.

:04:20. > :04:24.Pop it in a hot oven. It's going to take about 20 minutes to cook.

:04:24. > :04:28.Just enough time to create its perfect companion.

:04:28. > :04:31.So I want something that's got a very creamy texture

:04:31. > :04:36.to go with the crispness ofthe pastry and the quite sour fruit,

:04:36. > :04:38.but I also want it to have that lovely vanilla flavour you'd get

:04:38. > :04:40.if you made your own custard.

:04:40. > :04:46.So I'm going to make a sort of custard-flavoured cream.

:04:46. > :04:50.To do that, drop two tablespoonfuls of sugar and a couple of egg yolks

:04:50. > :04:52.in a mixing bowl.

:04:52. > :05:02.Keep the whites for later.

:05:02. > :05:04.

:05:04. > :05:09.To the eggs and sugar, I'm just going to add some mascarpone.

:05:09. > :05:15.It's just that cool, vanilla-y, creamy smell.

:05:15. > :05:17.And to provide a really deep flavour,

:05:18. > :05:27.add a generous few drops of vanilla extract.

:05:28. > :05:28.

:05:28. > :05:30.It smells like cheesecake.

:05:30. > :05:32.It's that smell of sugar and cream and vanilla

:05:32. > :05:37.that just smells like somebody'sbaking the most gorgeous cheesecake.

:05:37. > :05:40.Then beat the egg whites from earlier until thick and fluffy

:05:40. > :05:42.and fold them into the cream.

:05:42. > :05:43.You can make plenty of this

:05:44. > :05:46.and keep it in the fridge for a couple of days.

:05:46. > :05:49.Perfect for cake or these warm rhubarb tarts.

:05:49. > :05:52.This really works for me becauseit's basically just two ingredients.

:05:53. > :05:55.It's pastry and rhubarb.

:05:56. > :05:58.The key to this dish is its simplicity,

:05:58. > :06:08.which makes it quick, easy and absolutely delicious.

:06:08. > :06:18.

:06:18. > :06:23.My challenge tonight is to find a partner for my rhubarb.

:06:23. > :06:25.At least once a week, I make myself a little treat.

:06:25. > :06:28.And I really fancy some fish,

:06:28. > :06:31.but my favourite fish is actuallyprobably the cheapest of them all.

:06:31. > :06:32.It's mackerel.

:06:32. > :06:34.I love the colour of it,

:06:34. > :06:36.those beautiful, shimmering blues and silvers.

:06:36. > :06:40.But then when you cook it, it getsreally smoky and the skin goes crisp.

:06:40. > :06:47.And for me, it's the biggest treat of all.

:06:47. > :06:49.The British Isles is abundant with mackerel,

:06:49. > :06:51.making it a cheap fish,

:06:51. > :06:53.and there's so much you can do with it.

:06:53. > :06:55.You can grill it, you can bake it,

:06:56. > :06:59.you can barbecue it, you can souse it, you can eat it raw.

:06:59. > :07:02.I mean, there's so many ways a mackerel can be enjoyed.

:07:02. > :07:06.Matthew Stevens has been selling freshly caught fish in Cornwall

:07:06. > :07:07.since the '60s.

:07:08. > :07:10.This mackerel was caught in St Ives Bay just this morning.

:07:10. > :07:12.I mean, just look at it. Look at the colours on it.

:07:12. > :07:15.Look at the greens, the blacks, the blues, the silvers.

:07:15. > :07:19.I call them the tiger of the sea, cos that's exactly what they are.

:07:19. > :07:22.For me, the best mackerel is line-caught,

:07:22. > :07:26.because the fish aren't squashed into big nets.

:07:26. > :07:32.This technique is still a popular way of fishing off our coast.

:07:32. > :07:33.With this one in particular, as you can see, we've just gutted it.

:07:33. > :07:35.It looks rather nice on a plate.

:07:35. > :07:38.Even barbecuing. Fantastic time for barbecuing mackerel.

:07:39. > :07:40.Here we have another process which we do

:07:40. > :07:46.which we take two fillets off a fish,

:07:46. > :07:48.which is a very popular way of doing it these days.

:07:48. > :07:50.Another way we do mackerel is what we call butterfly them,

:07:50. > :07:53.where we take the whole fish and more or less leave it whole, like that,

:07:53. > :07:59.and leave the tail on because it looks so nice on a plate like that.

:07:59. > :08:01.I love mackerel.

:08:01. > :08:02.I love to fillet them and take the bones out,

:08:02. > :08:04.because I do struggle with bones, like most men do.

:08:05. > :08:06.But I like to take the bones out

:08:06. > :08:08.and I just like to use it sometimes- for a snacking meal,

:08:08. > :08:10.just with some nice, fresh bread and butter.

:08:10. > :08:12.Just the mackerel and the bread and butter.

:08:12. > :08:15.To me, it makes an amazing meal.

:08:15. > :08:22.For my dinner tonight, I'm cooking fried mackerel and roasted rhubarb.

:08:22. > :08:25.I usually just coat my mackerel with a little flour

:08:25. > :08:28.and lightly fry it with some oil and rosemary.

:08:28. > :08:31.But tonight I want to try something a bit different.

:08:31. > :08:34.I'm combining it with rhubarb.

:08:34. > :08:35.It's not an obvious partner,

:08:35. > :08:39.but the strong flavours work really well together.

:08:39. > :08:42.And it's one of those ingredients like gooseberries or lemon

:08:42. > :08:48.that is really sharp and it will just cut the richness of the fish.

:08:48. > :08:54.And it does sound a bit strange but it really works.

:08:54. > :08:56.I'm going to put just a few capers in there,

:08:56. > :09:06.only because I love them and I lovethat sort of vinegariness of them.

:09:06. > :09:08.I've got sharp flavours.

:09:08. > :09:10.I feel I want something a little bit mellow.

:09:10. > :09:12.I want something quite rich to go in this,

:09:12. > :09:16.some sherry vinegar.

:09:16. > :09:20.And I'm just going to put the tiniest little drop in.

:09:20. > :09:23.Just a little bit.

:09:23. > :09:33.There we are.

:09:33. > :09:40.

:09:40. > :09:43.I'm going to putsome of this rhubarb juice in here.

:09:43. > :09:46.Just so that I can dissolve allthe crusty bits that are on the pan,

:09:46. > :09:50.all the little bits that have caught- from the skin, and...

:09:50. > :09:55...where all that flavour is.

:09:55. > :10:05.It's not a sauce,it's just the juices from the pan.

:10:05. > :10:05.

:10:05. > :10:06.There

:10:06. > :10:06.There will

:10:06. > :10:12.There will be

:10:12. > :10:17.There will be more great supper res epiece from shrailt slate slate --

:10:17. > :10:24.recipes on next week's show from Nigel Slater.

:10:24. > :10:28.Now, we have your calls. Who is on the line, is it Sally from North

:10:28. > :10:33.Wales? Yes it is. What is your question for us?

:10:33. > :10:37.need to know how to do a good red wine reduction. I can't get it

:10:37. > :10:42.right. Kenny? The first thing I do is get

:10:42. > :10:49.a good quality red wine. Reduce it with shallots and garlic and thyme.

:10:49. > :10:54.Reduce it to a syrup and get a good chick on or fish stock and add that.

:10:54. > :11:00.Reduce it, and finish it with a little bit of butter.

:11:00. > :11:05.So reduce the red wine first? add the stock, add the butter to

:11:05. > :11:10.give it shine. That should work. You need about two litres to

:11:10. > :11:18.produce... It depends. You need a lot of liquid to reduce

:11:18. > :11:24.If it is just red wine it will be too bitter, so you need the stock.

:11:24. > :11:27.What about your choice for food at the end of the show for Marcus?

:11:27. > :11:36.Food heaven, please. Food heaven it is.

:11:36. > :11:44.Ron from South Wales what is your question, please? A winter soup?

:11:44. > :11:52.Daniel? For me, a winter soup it is carrots, onions, turnip. Sauty them

:11:52. > :11:59.off. Use a stock, like a -- saute them off, use a stock like a veal

:11:59. > :12:02.stock and simmer that. It is basically like a stew. It is

:12:02. > :12:08.really, really lovely. And what would you like to see at

:12:08. > :12:14.the end of the show for Marcus? Food heaven or food hell? Food

:12:14. > :12:20.heaven, please. Mark, what is your question? I have

:12:20. > :12:30.an outdoor mobile barbeque company, Thompson's Grill... Was that a

:12:30. > :12:35.

:12:35. > :12:45.little plug, there! What can I use on the barbeque? Kenny? I would use

:12:45. > :12:46.

:12:46. > :12:51.chick on or beef -- chicken or beef, and just brush them with sol olive

:12:51. > :12:58.oil and garlic and pop them on the grill.

:12:58. > :13:00.There it is, I have a feeling that will be on the brochure! Food

:13:00. > :13:04.heaven or food hell? Food heaven, please.

:13:04. > :13:09.There it is. Now, the omelette challenge. Daniel,

:13:09. > :13:13.who would you like to beat on the board? There are some big names

:13:13. > :13:18.there. I would like to beat Mr Sat Bains.

:13:18. > :13:24.That is good to me. Kenny? I just want to get on the

:13:24. > :13:29.board! Now, the clocks on the screens, please. Are you ready? A

:13:30. > :13:37.three-egg omelette, as fast as you can. 3, 2, 1, go! Different

:13:37. > :13:45.techniques here! I think that somebody has been practising here!

:13:45. > :13:50.Make sure it is an omelette. It must be an omelette. Look that!

:13:50. > :14:00.He's been practising! He has, you haven't by the looks of it.

:14:00. > :14:05.

:14:06. > :14:12.I'm not bothered. There you go, You said you weren't practising,

:14:12. > :14:16.chief! He definitely has been! This one, however, Kenny... I know,

:14:16. > :14:21.emissed the butter. It is good that, you get an

:14:21. > :14:29.omelette there and scrambled eggs there. That is a first, actually.

:14:29. > :14:38.I think that I burnt my hand! Kenny? Don't even ask, chef, don't

:14:39. > :14:47.even ask! Are you giving me points for doing two different egg dishes?

:14:47. > :14:53.You are not going on, mate! However, dan ial. Come on, come on. Glynn

:14:53. > :14:58.said he would do something special if I did well.

:14:58. > :15:03.You wanted to beat him? Yes. You've beaten him. You have beaten

:15:03. > :15:10.everybody on this board. Bring it home! You've beaten half

:15:10. > :15:20.of the people on this board! Look at him! Grown up men cry! Look at

:15:20. > :15:28.him! You did it... Look at him! You did it in 18... CHEERING AND

:15:28. > :15:35.APPLAUSE! Thank you very much. Look! He is more happy than winning

:15:35. > :15:39.his two stars. Right, will Marcus get his idea of food heaven or food

:15:39. > :15:47.hell? All of our callers are going for food heaven, but the guys in

:15:47. > :15:51.the studio are yet to make their minds up. We will find out after

:15:51. > :16:01.this archive clip from Mr Keith Floyd. He is up in the mountains,

:16:01. > :16:11.

:16:11. > :16:17.This is what happens lacks understanding.

:16:17. > :16:24.and I have got no head for heights.- But somehow he persuaded me to take- a short flight for some good shots.

:16:24. > :16:34.The crew suggested I was yellow. I prayed for fog but to no avail.

:16:34. > :16:47.

:16:47. > :16:50.The bottom line here is that I do not like being in this balloon.

:16:50. > :16:56.I know it looks great on TV - sunshiny day, drifting over the Vosges Mountains,

:16:56. > :16:58.here in Alsace on our way to lunch,

:16:58. > :17:04.but we're 3,000 feet up! I've got a decent glass to cheer things up.

:17:04. > :17:08.When we do land, I'm going to cook pheasant in cabbage,

:17:08. > :17:13.and show you how they make the superb cheese, invented by Irish monks

:17:13. > :17:18.in their monastery here in Munster.

:17:18. > :17:28.Meanwhile, this is Keith Floyd, above the Vosges Mountains, terrified, for Floyd On France.

:17:28. > :17:28.

:17:29. > :17:31.It was just mind over matter. HE didn't mind and I didn't matter.

:17:31. > :17:36.But things went wrong, we ran out of gas and we crash-landed in the road. Ha ha ha.

:17:36. > :17:42.Andre Graf, my mad pilot, managed to save some gas for essentials.

:17:42. > :17:47.It is a champagne called a Crement d'Alsace.

:17:48. > :17:54.Of course it's an old tradition since 1783 when the balloon was invented in France.

:17:54. > :17:57.So since this year, whenever there is a new flight,

:17:57. > :18:01.people who fly the first time in balloon,

:18:01. > :18:11.they have to drink champagne.

:18:11. > :18:15.Pity you didn't save the gas you used to cool down the champagne- for the balloon.

:18:15. > :18:22.Yes, sure! We should have had the gas we used now!

:18:23. > :18:30.OK! Brilliant!

:18:30. > :18:33.Then there is another tradition...

:18:33. > :18:38.but I guess we have to take care of the technical point of view...

:18:38. > :18:43.but THIS is the other tradition!LAUGHTER

:18:43. > :18:49.You sod!

:18:49. > :18:59.Today I'm cooking a simple dish of pheasant rolled in cabbage and stewed in the local white wine.

:18:59. > :19:01.The reason French provincial cooking tastes so good all the time

:19:02. > :19:04.is they use the ingredients from their own area.

:19:04. > :19:07.Clive, spin round the ingredients.

:19:07. > :19:10.Here's a pheasant shot locally.

:19:10. > :19:15.Here's home-cured smoked bacon from this farm,

:19:15. > :19:21.carrots from the garden, juniper berries from Sainsbury's, bay leaves and garlic from the garden,

:19:21. > :19:26.and proper home-made sausages.

:19:26. > :19:30.The dish tastes so good because they use the Riesling wine.

:19:30. > :19:37.They wouldn't buy Moroccan wine for it, like we would in England.

:19:37. > :19:44.Anyway, I've got to wrap up the rest of these little leaves around the pheasant.

:19:44. > :19:53.I'm muttering my words a bit, but you have to put up with that because I was up very early today.

:19:53. > :20:00.Then I have to fry off all my bits of ingredients in the frying pan, and mix it all up together.

:20:00. > :20:06.As you've seen that so many times before, all those shots of bubbling frying pans,

:20:06. > :20:14.why don't you go and have a look at the cheese-making? See you later.

:20:15. > :20:19.# When manufacturing Munster cheese No diseased ingredients, please

:20:19. > :20:21.# One vat of local rather fresh white curds

:20:21. > :20:24.# And all of this must be stirred

:20:24. > :20:28.# It thereupon the fire you put You have to warm it up real good

:20:28. > :20:31.# Until it gets so nice and heated

:20:31. > :20:34.# See that the mixture is carefully treated

:20:34. > :20:39.# Add the rennet, make it congeal You must feel a little ill

:20:39. > :20:42.# Fish out the lumps Which now are nice and big

:20:42. > :20:44.# Then you must chop them quick...

:20:44. > :20:48.# Or you'll be far too sick! #

:20:48. > :20:51.SOUND OF RETCHING

:20:51. > :20:56.That was witty(!) The set cheeses are salted, stored and turned daily- for up to three weeks.

:20:56. > :21:01.It's a strong and pungent cheese, but quite delicious.

:21:01. > :21:10.It's had 4-5 minutes in the pan so it's lightly golden. Now it's ready to go in the pot.

:21:10. > :21:15.You don't HAVE to use pheasant. You could use old grouse, pigeons, all kinds of game birds...

:21:15. > :21:21.As long as it's the old and tough ones.

:21:21. > :21:28.It's a way of using up old toughies- and not the succulent, tender ones you'd use for roasting.

:21:28. > :21:33.Now it owes a lot to Alsatian cooking,

:21:33. > :21:36.and Alsatians owe a lot to me,

:21:36. > :21:39.because the reason I'm having this substantial dish today

:21:39. > :21:46.is after that nasty crash, we need something to build ourselves up.

:21:46. > :21:54.I did not enjoy that experience. Boats and helicopters are OK, but the balloon made me miserable.

:21:54. > :22:00.I'll bring this over to you to show you what is in there now...

:22:00. > :22:06.The packets of pheasant wrapped in cabbage, on top of their little bed- of vegetables and bacon.

:22:06. > :22:11.The bay leaves go in, and some juniper berries plop in like that.

:22:11. > :22:19.You can't use those sausages you get with E-numbers in the supermarket.

:22:19. > :22:23.You've got to find somebody who makes a proper sausage.

:22:23. > :22:27.I'll just give these a slight prick.

:22:27. > :22:32.You should never cook with wine that you can't drink. If the wine is not good enough to drink...

:22:32. > :22:38...which this most certainly is, you mustn't cook with it.

:22:38. > :22:41.I'll pour myself one last slurp...

:22:41. > :22:43.It IS only for the balloon pilot after all.

:22:43. > :22:50.There. That goes in like that.

:22:50. > :22:53.The lid goes on to the top.

:22:53. > :22:56.Seen the lid?!

:22:56. > :22:58.This you do very carefully,

:22:58. > :23:08.because the director will say, "Did we SEE the oven properly?"

:23:08. > :23:15.THEY CHAT IN FRENCH

:23:15. > :23:17.'I didn't realise so many people were coming to lunch!

:23:17. > :23:22.'I panicked when I saw these big farmers with enormous appetites.

:23:22. > :23:26.'It's a bit much to ask one pheasant to feed six people.

:23:26. > :23:36.'One pheasant is fine for two. The mad balloonist and I had to make do with cream cheese.'

:23:36. > :23:49.

:23:49. > :23:49.That

:23:49. > :23:49.That man

:23:49. > :23:54.That man was

:23:54. > :23:58.That man was definitely a genius. Right, it is time to find out if

:23:58. > :24:02.Marcus is facing food heaven or food hell. Food heaven, would be

:24:02. > :24:07.this vast selection of lovely prawns, Madagascan prawns,

:24:07. > :24:12.beautiful over here. They could be done with samphire, cooked in vodka

:24:12. > :24:18.with cream. Or the dreaded chicory which could be brazed. Fennel I

:24:18. > :24:24.know that you hate that. Which is what these two wanted and they

:24:24. > :24:33.stuck by their guns, it levelled the playing field.

:24:33. > :24:35.What happens now? You have to thank Janice, she went for food heaven!

:24:36. > :24:41.Janice, she went for food heaven! Thank you! First off, I'm going to

:24:41. > :24:46.get the prawns. Let's turn the heat up. These are Madagascan prawns.

:24:47. > :24:50.You can tell the prawn sizewise by numbers, they are number ones, twos,

:24:50. > :24:57.fives, whatever. The number relates to the size.

:24:57. > :25:02.So these are number fives. That is about five per pound or chemo.

:25:02. > :25:07.-- kilo. When when you are buying them, you

:25:07. > :25:13.would say you want a box of number five, but these are the huge

:25:13. > :25:17.massive ones. A little bit of olive oil in here.

:25:17. > :25:20.Lovely. We'll cook these. I'm not going to

:25:20. > :25:23.thoroughly cook them through at this stage. I'm going to leave the

:25:23. > :25:26.heads on. I'm glad you are leaving the heads

:25:26. > :25:32.on, I think it tastes better with them.

:25:32. > :25:42.The sauce I'm making with the shells. It is similar to your

:25:42. > :25:43.

:25:43. > :25:48.favourite dish? I cook prawns with tequila and chorizo. I dry fry the

:25:49. > :25:58.prawns, marinade the prawns with the sausage, throw them in with a

:25:59. > :26:01.

:26:01. > :26:05.bit of tomato, then chuck the tequila back on and burn it,

:26:05. > :26:14.flammaway it. It sounds good to me. That will be

:26:14. > :26:20.in Kenny's restaurant the next time you go! Now we are going to colour

:26:20. > :26:28.these. You can see how they change colour nicely. These were frozen,

:26:28. > :26:33.but we take these out. I'm so glad it was not food hell.

:26:33. > :26:38.The other thing I didn't say, I'm not mad keen on fruit with meat.

:26:38. > :26:43.That was the idea of food hell, though, Marcus! A built of chat yot

:26:43. > :26:50.in there. -- a bit of shallot in there.

:26:50. > :26:55.Then we add the shells. Lots of flavour in this. I had a

:26:55. > :27:00.similar dish to this, they cook it with ouzo.

:27:00. > :27:05.I thought I would do it with vodka. Stand back. That will definitely go

:27:05. > :27:11.up. Vodka is obviously highly flammable. We put it in, it burns

:27:11. > :27:17.the shells. That way you get the lovely smokey flavour on this. The

:27:17. > :27:23.vodka is in. They use this ouzo stuff. That is like rocket fuel.

:27:23. > :27:30.They sell it in plastic bottles with no labels on it, it looks like

:27:30. > :27:35.water! You can see eit is starting to crisp nicely. A bit of fish

:27:35. > :27:39.stock it does not take long to cook this at all. A bit of fish stock,

:27:39. > :27:44.some cream. Bring this to the boil.

:27:44. > :27:52.As soon as it comes to the boil, we take the whole lot and place it in

:27:52. > :28:02.a blender. The guys are doing our petals here. There, the whole lot

:28:02. > :28:02.

:28:02. > :28:10.into a blender. The lid on.

:28:10. > :28:15.Blitz it through. Keep this pan on the heat.

:28:15. > :28:20.This is where you get the flavour from the shells, even mo so.

:28:20. > :28:25.would never have thought to -- even more so. I would never have thought

:28:25. > :28:30.to have done that. So, you get tonnes of flavour, more

:28:30. > :28:37.so than you world normally get and you pop that through. It gets rid

:28:37. > :28:47.of every bit of flavour you can get. It changes the colour slightly. Get

:28:47. > :28:50.

:28:50. > :28:55.that out of way. -- out of the way. Then put our prawns back in again.

:28:55. > :29:02.Now let me show you what Kenny has been doing over here. These are the

:29:02. > :29:08.sun blushed tomatoes. A little idea I had from abroad.

:29:08. > :29:16.Let's put the samphire on now too. These are petals, you peel them,

:29:16. > :29:24.take the seeds out and slowly cook them in the oven.

:29:24. > :29:30.Just slowly, slowly, slowly. These have gone in at 200 degrees.

:29:30. > :29:35.Then we have a warming drawer, we put them in there, you can produce

:29:35. > :29:42.your sun dried tomatoes. A friend of mine told me he puts

:29:42. > :29:52.the oven on full, puts the tomatoes in, switches it off and then leaves

:29:52. > :29:53.

:29:53. > :30:00.them in overnight. Yep. Lovely. Samphire, in from June to September.

:30:00. > :30:08.Don't buy it pickle fundamental you can get away with it. A tiny bit of

:30:08. > :30:12.seasoning. It does have salt in it coming from the marsh.

:30:12. > :30:19.Do you want the chervil chop snd leave it as it is.

:30:19. > :30:23.There are your prawns. Because these are big, they do take

:30:23. > :30:28.a while to cook. See how the colours have changed?

:30:28. > :30:37.If I didn't pass the sauce or blend it, you would not get the pinky

:30:37. > :30:42.coloured sauce to go with it. You have dill. Now although this

:30:42. > :30:48.has not got much of Ann seed flavour compared to fennel, it will

:30:48. > :30:54.go well with this. I want you to try the whole lot together.

:30:54. > :31:04.There you go, chef. You must have samphire on the menu?

:31:04. > :31:07.

:31:07. > :31:13.Yes e and sea spinach. -- Yes, and sea spinach.

:31:13. > :31:17.Is that ready? Just about. Happy with that? Yes. So, a little

:31:17. > :31:23.bit of samphire. I love this sort of stuff. This is also good with

:31:23. > :31:30.lamb. It's nice, as the asparagus season

:31:30. > :31:39.finishes, the samphire is on. Do you have it on your menu? I ue -

:31:39. > :31:46.- I use it a lot. And now we get our prawns. Look at

:31:46. > :31:51.them. You are a lucky boy.

:31:51. > :31:59.Now if you get a little bit of butter and finish off the sauce.

:31:59. > :32:06.Finish off the sauce with a bit of butter and salt and pepper.

:32:06. > :32:16.Put these to one side. There you go. So, the dill is in there. Finish

:32:16. > :32:19.

:32:19. > :32:24.off that sauce, looking good so far. The tomato petals on the top. There

:32:24. > :32:33.is so much flavour out of that. Finish it off with the butter at

:32:33. > :32:39.the end. Look at that! Delicious! A few

:32:39. > :32:48.bits... I'm expected to share this, am I? There you go! That's your

:32:48. > :32:52.food heaven, dive in. Right, see you later! We'll pass a

:32:52. > :33:00.prawn down there for these guys, so the girls can have a taste. Do you

:33:00. > :33:08.want to bring over your glasses, guys? To go with this Susy has

:33:08. > :33:15.chosen Chris Vermeulen, available from -- Vermentino 2010, available

:33:15. > :33:21.from Tesco. Priced at �6.99. Is that good? Cancel the bobbing,

:33:21. > :33:26.there is a God! I think it's you! What do you reckon to the sauce?

:33:26. > :33:32.That's delicious. I think passing it through a sieve,

:33:32. > :33:37.blending the shells, you get so much more flavour out of it. Happy

:33:37. > :33:42.with that? That is gorgeous. And another great wine to finish it

:33:42. > :33:50.off. That is basically three great wines all in one programme. You can

:33:50. > :33:53.have the glass Janice, and the bottle! Thank you.

:33:53. > :33:55.Well that's all from us today on Saturday Kitchen. Thanks to Daniel