02/07/2011 Saturday Kitchen


02/07/2011

James Martin hosts the food show, with guest chefs Daniel Clifford and Kenny Atkinson. Comedian and TV presenter Marcus Brigstocke faces his food heaven or food hell.


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Transcript


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Good morning. It's time for our 10am wake-up call for your

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appetite! This is Saturday Kitchen Live! Welcome to the show. Cooking

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LIVE with me in the studio are two great British chefs. First, one of

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only a handful of men in the country to hold two coveted

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Michelin stars from Midsummer House in Cambridge it's Daniel Clifford.

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Next to him another award-winning chef who's also won Michelin stars

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and he's even won the title of 'Chef of the Year'. Making a

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welcome return to the show, from Rockcliffe Hall in Darlington, it's

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Kenny Atkinson. Good morning to you both. Daniel, on the menu for you?

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I'm doing a dorade. Served with Mediterranean vegetables and a

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butter sauce. The first time we have had a barbeque in the studio?

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It is like an oven, you can use it for smoking. I've started to use it

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in the kitchen. It is a different flavour. I love the technique.

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Kenny? I'm doing pan roasted pork tenderloin fillet with pease

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pudding and baby carrots Lovely. The carrots are like in a pickle?

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Yes, I will slightly pickle them to cut the richness of the peace

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pudding. Hot or cold? We are serving it hot. Two top dishes to

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look forward to and we've also got a line up of great foodie films

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from the BBC archive. There's Rick Stein, Anjum Anand, Nigel Slater

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and the brilliant, Mr. Keith Floyd. Now, our special guest is a man of

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many talents. He's a successful comedian, actor and writer with

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award-winning appearances on radio, TV, stage and even the big screen.

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But as far as I'm concerned his most impressive achievement is that

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magnificent moustache! Welcome to Saturday Kitchen, Marcus Brigstocke.

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Why on earth have you got this thing, in the shape that it is?

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It's been a long- time ambition of mine to look like a 1970s porn

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star! Now, I'm playing Mr Perks in the Railway Children. So, circa

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1905, it looks right, but in real life... In real life, what about

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this morning? I shaved this morning. No, it has taken about four weeks

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to grow. Impressive stuff. Kenny, you would look good with one of

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them. Now, later we have to cook food heaven or food hell. Based on

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your favourite ingredient or nightmare ingredient. Some of our

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guests will be deciding what you have for lunch. Food heaven? Prawns.

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Shellfish, really. Any shellfish, but prawns, they are just delicious

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and easy to deal with. As far as shellfish goes, they are easy to

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deal with. And easy to cook with? Yes. And the dreaded food hell?

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can't stand chicory and fennel. An seeds, it is so bitter. Chicory is

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so revolting. For food heaven I have vodka cooked prawns? Sounds

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good? Yum! I use prawns, sauteed in butter, cream, served with samphire

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and tomatoes. Delicious. Or food hell, chicory and fennel and orange,

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dressed with mustard vinaigrette, dressed in a bred cumed chicken

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breast. With us are the Saturday Kitchen guests. Janice, who do you

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have with you? I have brought my friend, Erika. You are a gardener?

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Yes. It must be weeds everywhere? Absolutely. But it is OK. Lots of

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vegetables growing? Yes. Ever tried chicory? Never tried chicory.

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simple to grow. No point. Even the snails walk past it. If you have

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questions fire away. And you will help to decide what Marcus is

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eating at the end of the show. If you would like to ask us a question

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If you get on the show we are asking you if Marcus is getting

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food heaven or food hell. So get your thinking caps on. Right, let's

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cook. Awaiting a at the hob is a new face on Saturday Kitchen. He

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has brought us something new to show us too. It is the fabulous

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Daniel Clifford. Great to have you on the show. So, it is great you

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have two Michelin stars, also a barbeque? Well, we all love our new

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toys, I think that this is the newest thing in England. So I've

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brought it in for you. What are you doing on it? This is a sea bream.

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There are two versions, the pink version and the silver version. I

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have brought this one in. They call it a dorade? Yes, we are doing

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roast dorade with char-grilled Mediterranean vegetables, parma ham

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and rosemary butter. Sounds good to me. I know you want to get the fish

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on. Top top the Mediterraneans love the dorade or the sea bream, don't

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they? It is one of those fish, it is so healthy. That's why I wanted

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to keep the dish simple. simpley cooked? We'll see! It is

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quite meaty inside? It is meaty, it is really nice. You can eat it raw.

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If the fish is fresh enough. You can eat it raw. Top top I'm doing a

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can eat it raw. Top top I'm doing a barbeque, it is that time of year...

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The kids are playing on the trampoline.

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I have one of these in my home and outside of my home.

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You have shares in them! To be honest, I had a barbeque, I had an

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electric one. In the kitchen it is cheaper to use the charcoal.

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What with the prices going up of electricity.

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We'll keep well away from this. The only way to get the skin off the

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roasted pepper is to roast it for a long time and put it in a bag or

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quickly do this, just char it with a blow torch. You could do it on

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the barbeque? Well, that softens it much. To be honest, I just wanted

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to keep you busy, James. Right, you have pin-boned the fish?

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Yes. Now, you take the cloth and rub it.

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The skin comes off. So, tell us about the fish, what

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are you doing with it? I'm trimming it off to put it on to the Parma

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ham. There it is. Everything, the bones, they are removed.

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Is this a dish on your menu? It was one that I did on the lunch menu

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about three or four years ago. We are just about to bring it back. It

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is that time of year. Now, your restaurant, Midsummer

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

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years. We got a second star in 2005. Since then it has flown, really. I

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have a great team. I think, hopefully, now we are barb queuing

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we are doing things different to everybody else. That is important

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to keep the food style changing and enjoying the food, really.

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Right, now, paper and barbeques don't often go together? The reason

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I do it on the paper, I don't want it to stick, but you can do it in a

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pan as well as a barbeque, but you don't get the smokey flavour.

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That is a problem with the fish on the barbeque, it does stick? Yes.

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That is why I'm using the paper. I put the paper out, with salt, olive

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oil, rosemary, Parma ham. So, just a sheet of Parma ham

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quickly. That sits on there. Then the dorade fillet sits perfectly on

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top of that. All I do is trim all the way around with a really sharp

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knife... It is not that difficult to get if you let the fishmonger

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know? You can do it with mullet, red snapper. It is just nice to see.

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It is found more in the Mediterranean? Yes.

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The good thing about the barbeque, you can control the temperature. At

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the moment it is set at 250. You open up the flaps there and put the

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fish in on the paper straight on the charcoal. Now we have to start

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the sauce. I will wash my hands.

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That barbeque looks like the unexploded bombs that they dig up

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in London from time to time from the Second World War! I have not

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seen one like that before. It is ceramic. The idea is that it

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keeps the temperature in. As you can see, I can hold it. It is not

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that hot. It doesn't smoke it is beautiful.

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Quickly, I'm going to wash my knife. So, I have got this on, there are

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vegs to go with it. There are the peppers, the courage ets.

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-- courgettes. I have shallots here, with olive

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oil, reduced down. Add some wine, reduce that down.

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Then ed a the cream and the parsley. Remember, if you wish to call us

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the number is: If you wish to put the questions to us live a little

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later on. You can find the recipes on our website at:

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I have a bit oil in there. I season them at the last-minute.

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The salt brings out the moisture of the vegetables.

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You want that roasted flavour, but basically, the shol yots are

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getting transparent. Then you add the -- the shallots are getting

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transparent. Then you add the vinegar and the wine and reduce

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that down. Your career has taken you all over

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the place? I started off in hampshire. I don't know if you

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remember. You mentioned this earlier? We were

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working more or less next door to each other? We used to play

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football years and years ago. I don't remember that? You should

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do, you always won! Where was that? I was at the Provance. From there I

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moved from limbing tonne to do time with Marco, time in Yorkshire. I

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went to a two-star in France. I went back to Yorkshire. For me, to

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be honest, I found the restaurant with my business partner. It's a

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beautiful location. So now we are going to pass this off quickly.

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That's the reduction. There you go. Now what I will do is bring that to

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the boil. The lettuce is there when we need that. That goes in at the

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last minute. So, what happened at Cambridge?

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be honest it was a bit of a nightmare when I first went there

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to Cambridge. There was nothing there? Nothing

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there. Even getting suppliers there was difficult.

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Now, there are some great restaurants popping up.

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I think it is nice to see. I think at Midsummer House we have built it,

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built it, re-invested, now it is making money and I'm very happy.

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We have a great team. Making money is the important bit!

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Have we got rosemary in there yet? No, I have to reduce that. I need

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to boil the cream or it will split. Reduce it slightly. Sticking in the

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rosemary at the last minute. There is the veg. We put the

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lettuce in there, a lot of people don't don't cook with lettuce.

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I love it. I use iceberg a lot. Little gems a lot. It is a flavour

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that a lot of people do not use. The French do it a lot with peas

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and lettuce, which is great. I worked in the Garden of France.

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The chef there had 180 different varieties of tomatoes. It was an

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experience I would not have gotten here in the UK. I think you come

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back a stronger cook after working in France. It is really important.

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I will check the fish it is cooking through. We are about a minute away.

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Now we are adding some butter. I'm going to whisk that in.

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Up the road from you, eI suppose, is it up the road from you in

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Cambridge? We are doing the Harvest at Jimmy's.

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I'm really excited about it. There will be music. What we are trying

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to do is to theme the music and food together. There will be seven

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different rooms, an Indian room, an English room. Then the final bit is

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to get to the roof-top terrace and overlook the bands playing so sit

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there with the desert and the bands playing.

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This is at Jimmy Docherty's? Yes. It is a mini glstglst? Is that

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right? Yes, that is right. -- it is a mini Glastonbury? Yes.

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You are going there? I am. I am. I'm doing the barbeque! I don't

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know why I was roped in! Now, with the sauce, lemon jous, for me, it

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finishes -- lemon juice for me, it finishes everything.

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That is fine. Now what we are going to do is take some of the roasted

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veg. It smells gorgeous. It is simple, though too? It is,

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but it is something that anyone can It has colours. It screams summer,

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really, doesn't it? Yep. Look at that

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Do you want the fish? Which is perfect. Look at that. That is

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ready. I will take a little bit of the

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sauce around the outside. I'll lift that off for you. That is

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cooked on the paper. So now I will quickly, you can see

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that the paper is not burnt. Flip it over. You can smell... It smells

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gorgeous. How brilliant is that. It finish it

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off a tiny bit the lemon jous to bring that out.

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Remind us of that again? Roast dorade with char-grilled

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Mediterranean vegetables, parma ham and rosemary butter.

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Brilliant, for your first time live on TV.

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on TV. Thank you very much.

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I heard him breathe a big sigh of relief there. He's done! You can

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sit down and relax now. Have a seat! Dive into that. It looks

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spectacular. It really does. If you can't get

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the dorade or bream, you can basically do it with mackerel.

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Salmon, sea bass. Yum.

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You can taste the Hammas well. The rosemary, you would not often use

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that? I love that rosemary. It is that background of the 70s for me,

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the part that finishes it off. Now, we have sent our wine expert,

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Susy Atkins to Wales. What did she clues to go with Daniel's delicious

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dorade. I'm in Newport, the castle is behind me. I'm heading into the

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town to find the best wines for Daniel, your dorade as a wonderful

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rich element. That is the creamy, Bury, rosemary sauce. That puts me

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in mind of white burgundy. Something like this Saint Veryan.

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That would be a good match, but I'm concerned about overwhelming the

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fish, peppers and the lemony hint too. So I'm heading to Spain. The

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wine I have chosen is The Spanish Steps Rueda 2010.

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Cool, fresh, unoaked Spanish whites are seriously hot this summer. This

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is a great value example. It is a blend of sauvion blank.

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It has a lovely taste of lemons and limes. It is mouth watering stuff.

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This is dry. It acts like a squeeze of credit reduce frout over the

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dish. -- a squeeze of citrus fruit over the dish.

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It goes with the succulent, tender dorade. Daniel, this is just my

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sort of summerry fish dish, here is the perfect summer white to go with

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it. Cheers! Cheers indeed, what do you reckon it this? Just over a

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fiver. A bit of a bargain? Great for the time of year.

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Yeah, it's Georgous. It has the right amount of acidity to go with

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Girls, what do you reckon? I think it is terrific. Really nice.

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Kenny? I think that the food is really fresh. You really get the

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flavours coming through. The wine is coming through. It is

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great. You can do it with mackerel and sea bass.

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Now, you can be joining us here sometime in the series. All you

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have to do is write to us with your name and address to:

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Get writing and don't forget to put a stamp on the envelopes, please.

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Later on, Kenny has a cracking recipe to show us, Kenny, what is

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it again? Pan roasted pork tenderloin fillet with pease

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pudding and baby carrots. First, let's catch up with Rick

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Stein as he traveling the globe, eating his way through the world's

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fish stocks, he starts off in South Carolina, he heads out to sea to

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catch the biggest fish he has ever This is the lure

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little fish being chased by big fish.

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

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Look at that! Anyway, apparently, it catches the fish,

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so we're going to sling it overboard.

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Now, this is Buddy.

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

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but I'm after this striped bass. Cooks rave about their quality.

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It's one hell of a big, beefy, bouncy fish.

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I mean, we're used to taking,in Padstow, like a three-pound bass.

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It's... Hang on a sec.

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MUMBLES

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..A three-pound bass is, you know, a real catch.

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But this ain't a three-pound bass, I can tell you that!

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It feels like a sheep on the end!

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Wow! Blimey!

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Wow! Look at that!

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Blimey!

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Fantastic! That is a serious fish!

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Can we keep that one?

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Stick THAT on the barbie, eh?!

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Well, I must say I was quiteoverwhelmed with that striped bass.

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It's the biggest fish I've evercaught. Look at that fillet from it.

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That is pure, beautiful, meaty fish,- and it smells so delicious.

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It should, cos I caught it an hour ago. I'm going to pan-fry that

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and serve it with succotash - an American Indian dish,

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made with sweet corn, butter beans and a little bit of smoked pork.

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It's really important for this dish to have really good smoked bacon.

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Just add a little bit of oil cos it's sticking a bit.

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Turn that over and cook it down, so it gets a nice, golden colour,

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cooking in its own fat,and I can add some chopped onions.

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I'm quite pleased to be back over this side of the world,

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starting dishes with onion and bacon.

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Because how many dishes start like that? So many.

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Yet, in Thailand and India, every dish seemed to start with garlicand ginger and then a curry paste,

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so it's really good being back here to Western flavours

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like onion and bacon.

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

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They need about 25 minutes' cooking.

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So stir those in and some good chicken stock.

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Good, fresh chicken stock. Season that with plenty of salt.

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Just leave that for about 25 minutes- to cook through.

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Meanwhile, I'll prepare the sweet corn.

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About three of those in there.

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Now we can add that sweet corn to the beans.

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Stir that round, and now some cream.

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That stock's all reduced down.

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Just bring it back with a bitof cream - a couple of ounces or so.

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Finally, chopped chives in there. It'll give a nice onion flavour,

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but also looks really nice, those flecks of green in there.

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And now to cook the striped bass.

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Get this frying pan.

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Get that on the hot chuggary. A little bit of oil in the pan,

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and I'll add a knob of butter.

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Butter is a very good thing forcolouring up pale fillets of fish.

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It gives it a nice, brown colour.

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And now, two pieces of exquisitestriped bass. Look at those fillets!

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They go like that when you putthem in - that's how fresh they are.

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Push them back down until the skin's- cooked. Frying very satisfactorily,

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you don't need to use any coating like flour or cornmeal.

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But you cook it mostly on the skin, skin side down,

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and that really crisps the skin up and gives it a lovely colour.

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So what fish do you use in Britain? Cos you won't get striped bass.

:25:44.:25:48.

If you're lucky enough to get a bass- of that size, maybe 6-8 pounds, it would be great,

:25:48.:25:54.

it would be the best fish possible,

:25:54.:25:57.

but I think one of the cod family is great for this dish, too,like hake or haddock, or cod itself.

:25:57.:26:07.
:26:07.:26:12.

I think this is one of those "thiswill convert you to seafood" dishes.

:26:12.:26:14.

The skin of a fish like that is soappetising. You cut INTO the bass.

:26:14.:26:22.

Mmm!

:26:22.:26:23.

Oh! Gosh, it's good! It's nice and firm,

:26:24.:26:26.

cos it was caught this morning.

:26:26.:26:28.

It's still "stiff" flesh. It's just WONDERFUL!

:26:28.:26:38.
:26:38.:26:40.

Out with a fisherman like Mike,it's like being in Huckleberry Finn,

:26:40.:26:42.

and you understand what soul food means.

:26:42.:26:47.

So what's so special about these blue crabs?

:26:47.:26:49.

Well, apart from being one of the tastiest... Turn him over, Mike.

:26:49.:26:53.

Look at that blue - fantastic! The meat's white, it's sweet,

:26:53.:26:58.

there's no bones, it's just...delicious,

:26:58.:27:08.
:27:08.:27:09.

These are very aggressive creatures,- so I'm being a bit silly here,

:27:09.:27:12.

but I want to pick one up to show you

:27:12.:27:14.

just how marvellous, but also how feisty they are.

:27:14.:27:19.

Somebody told methat if a crab was as big as a man,

:27:20.:27:22.

it could crush telephone boxes in half

:27:23.:27:26.

cos they've got so much power in their claws.

:27:26.:27:29.

It's a bit like a Monty Pythonimage, I think it was Spiny Norman, that big hedgehog.

:27:29.:27:36.

Get a crab like that coming through cities, crushing up buildings! But these are tremendous eating.

:27:36.:27:43.

I love our crabs at home,

:27:43.:27:46.

but you get great lumps of meat out of these,

:27:46.:27:52.

In America, I mainly had crab with drawn butter which is great,

:27:52.:27:54.

but sometimes I like a cleaner taste,

:27:54.:27:57.

and the place for that is Thailand.

:27:57.:27:59.

I'm cutting a similar crab to the American crab before steaming it.

:28:00.:28:05.

I've cut it into four quarters and cracked the claws.

:28:05.:28:09.

I made this makeshift steamer - a wok is so versatile.

:28:09.:28:13.

I steamed the crab for seven minutes,

:28:13.:28:15.

so it's JUST cooked and not dry.

:28:15.:28:19.

Meanwhile, you make a fresh cold sauce.

:28:19.:28:22.

You take some water, some fish sauce,

:28:22.:28:25.

some palm sugar, chop some green chillies -

:28:25.:28:29.

don't discard the seeds - keep it nice and hot.

:28:29.:28:32.

Take the zest off a couple of limes,- add that.

:28:33.:28:36.

Now add some coriander,then slice some kaffir lime leaves --those lovely fragrant limey leaves.

:28:36.:28:44.

Then some lemon grass, just pull the- outer husks off, chop very finely.

:28:44.:28:48.

And now add lots and lots of lime juice. Stir that all up.

:28:48.:28:55.

Now take your crabs out of thesteamer, put them on a serving tray,

:28:55.:29:00.

preferably with some fresh banana leaves underneath,

:29:00.:29:04.

and just pour the sauce over the top.

:29:04.:29:11.

That

:29:11.:29:11.

That crab

:29:11.:29:12.

That crab looked

:29:12.:29:15.

That crab looked delicious. Now, it is also one of my favourite

:29:15.:29:20.

ingredients to cook with. Now, I don't have American blue crabs, but

:29:20.:29:23.

I have this delicious British crab. We have the traditional brown crab

:29:23.:29:27.

here. A top tip, when you are buying this, the male crab is

:29:27.:29:31.

generally the better one. You get a lot more white meat. So there is

:29:31.:29:37.

better value for money. How do you know it's a boy?

:29:37.:29:46.

check! P I'll ex plain when we are off air -- I'll explain when we are

:29:46.:29:51.

off air! Now, this is a spider crab. This is a small one. The Japanese

:29:51.:29:54.

one can grow to the size of the table. Four metres.

:29:54.:30:00.

But I have taken the meat, I'm doing a spring roll and crab fish

:30:00.:30:01.

doing a spring roll and crab fish cake.

:30:01.:30:06.

First I will take some of this. Some of the white meat and mix it

:30:06.:30:12.

together with coriander and spring onion and do these little pan fried

:30:12.:30:17.

crab cakes. For the views who have turned on, the reason you have that

:30:17.:30:22.

thing on your face is why? I am playing Mr Perks, the station

:30:22.:30:28.

master in the Railway Children. It is on at London water lieu on the

:30:28.:30:32.

old Eurostar platform. On the platform? Yes, we have a

:30:32.:30:36.

real steam train that arrives and it drives through the middle of our

:30:36.:30:42.

production and brings Roberta's daddy back in the end, without

:30:42.:30:47.

wanting to give too much away. I'm glad you filled me in on that,

:30:47.:30:57.

I have not a clue what the play is about? You have never seen the Rail

:30:57.:31:03.

way Children? I was an A Team fan! It is similar, you know the episode

:31:03.:31:10.

when BA was taken away, and Murdoch was sad about it, it is like that.

:31:10.:31:13.

Similar to that! Have you just started it? We opened at the

:31:13.:31:17.

beginning of this week. It is beautiful. So stunning. They have

:31:17.:31:24.

built a reconstruction of Oakworth Station in Yorkshire in 1905.

:31:24.:31:28.

We have these floating stages and wooden platforms that move up and

:31:28.:31:32.

down. It is really stunning. It is really fun to be a part of.

:31:32.:31:39.

Fantastic. That is the part that Bernard Cribbens played? Anything

:31:39.:31:44.

he has done, I would be happy to have a go at.

:31:44.:31:50.

You have don a bit of acting, you have gone into it from the start

:31:50.:31:55.

with your comedy work? Yes. I was always doing it.

:31:55.:32:04.

I did a children's show, Sorry I Have No Head. It is a woman,

:32:04.:32:09.

playing, shrieking at strangers, the must ash has to come off for

:32:09.:32:15.

that. So I have always done it. I was in a production in school and I

:32:15.:32:22.

played in Spamalot last year. That was a huge success, wasn't it?

:32:22.:32:27.

That was so much fun. I could not sing but they helped me learn to

:32:27.:32:31.

sing. It was so much fun I'm going back into it in Brighton over

:32:31.:32:35.

Christmas for four weeks. Does it help in terms of the stand-

:32:36.:32:42.

up? I don't know, to be honest. I will not sing in my stand-up, to

:32:42.:32:49.

do topical stuff in the form of song, I'm not Richard Stillgo! For

:32:49.:32:55.

me, it helps, I love the variation. You have done everything from radio

:32:55.:33:02.

to film? I have done a few films. I was in Love Actually. I played the

:33:02.:33:09.

DJ that interviewed Bill Nighy in that. That was fun. I made a film

:33:09.:33:15.

with Kevin Spacey. I was really pleased with it. When we finished

:33:15.:33:19.

it, I was asked to come in for additional dialogue. I thought that

:33:19.:33:24.

the part was bigger, but it was to ling the first and the last thing

:33:24.:33:29.

so that they could cut out everything inbetween! I'm in it for

:33:29.:33:33.

eight seconds! All you need to know is that Kevin Spacey and I have

:33:33.:33:41.

worked together, we are like that. Now, I have the fish cakes here.

:33:41.:33:45.

I'm going to do little spring rolls. All we do is grab a little bit of

:33:45.:33:54.

egg wash. A touch of this on to the pastry.

:33:54.:34:01.

Then we grab spring onion. A touch of spring onion and take cucumber.

:34:01.:34:06.

A little bit of peeled cucumber. That sits on there like that. Then

:34:06.:34:11.

this white crab meat. This is from the spider crab.

:34:11.:34:15.

Is the other crab in the fish cakes? Yes.

:34:15.:34:23.

I'm going to pan-fry that and I will fold these over.

:34:23.:34:27.

I mentioned radio, you were a huge fan of radio? Yes.

:34:27.:34:33.

The last thing if you are doing topical comedy, satirical stuff,

:34:33.:34:38.

that I what I do most of the time. It is really, really fast. If

:34:38.:34:41.

something happens you can write about it, get it recorded and get

:34:41.:34:45.

it out there. TV takes a little longer. Obviously,

:34:45.:34:49.

Have I Got News For You is reactive, it is fast. I love that.

:34:50.:34:57.

I do lots of shows, they are just great. I've done it for years. It

:34:57.:35:05.

is really, really good fun. And now an author? Tell us about

:35:05.:35:11.

the book? Well, I can tell you that writing a book is a very, very

:35:11.:35:16.

lonely experience. It is the first thing I have done, you finish doing

:35:16.:35:21.

something, and no-one claps. Now I have realised that I am really a

:35:21.:35:31.
:35:31.:35:32.

shallow, shallow man. The book is called God Collar. It is about

:35:32.:35:38.

faith, athiesm and my troubled relationship with God, basically.

:35:38.:35:43.

My best friend died. I was an atheist. It came as a real shock

:35:43.:35:49.

when he died. I really struggled with it. I still do. I think where

:35:49.:35:53.

is he? Where is my friend? I still talk to him like he is around, but

:35:53.:35:58.

I don't have a belief in an after life. So the point about the book,

:35:58.:36:03.

really, is to say, firstly I'm confused. I don't know anything.

:36:03.:36:06.

I'm not going to try to give anybody the answers to anything it

:36:06.:36:12.

is to talk about the state of confusion in a comedy style. So I

:36:12.:36:17.

toured this as a show and then I did in the West End. I felt that I

:36:17.:36:23.

wanted to take it further. A lot of comedians can poke fun at

:36:23.:36:28.

religion? That is the easy end of You look at it differently? That is

:36:28.:36:32.

not to say that I don't take the milk. A lot of the hip OK rasis

:36:33.:36:39.

that exist in the face that we are most familiar with, Christianity,

:36:39.:36:42.

Judaism and Islam, there is a lot about the way that they conduct

:36:42.:36:47.

themselves, the rules that they follow that I find on surd and

:36:47.:36:52.

offensive. So some -- absurd and offensive. Some of the attitudes

:36:52.:36:55.

that are written in holy books are things that I struggle with.

:36:55.:37:02.

I read a bit of it, it looks at the serious side of it and the elements

:37:02.:37:07.

of comedy in it? I think if you are talking about faith, which is

:37:07.:37:10.

something that people take obviously seriously and it matters

:37:10.:37:15.

to them. It is not good enough to trample through it and to be

:37:15.:37:19.

offensive. That is too easy. I wanted to look at the value of

:37:19.:37:22.

faith, the parts of myself that understand it.

:37:22.:37:27.

That are drawn to it, but also to explain what it is about the faiths

:37:27.:37:32.

that I have encountered that puts me off. So, it is hopefully a

:37:32.:37:36.

decent mixture of the two. At the end of the book are you

:37:36.:37:44.

different? No, at the end of the book, I am, in figure, -- if

:37:44.:37:51.

anything, more confused. I didn't set out to be confused,

:37:51.:37:55.

but I did want it to be clear that I was not trying to tell anybody

:37:55.:37:59.

what to believe, it was really to discuss why it is difficult for me

:37:59.:38:08.

and stuff. And the God's Collar is taken from?

:38:08.:38:13.

I started it as a show in Edinburgh. I toured it around the country. I

:38:13.:38:19.

felt strongly I did not want to do it as a DVD. That happened to

:38:19.:38:25.

coincide neatly with it being unwanted as a DVD! Those look like

:38:25.:38:31.

they should been 1,000 degrees!? They are pretty hot. Try the crab

:38:31.:38:34.

cakes. Nice and simple with a touch of lime on top.

:38:34.:38:39.

Inside the spring rolls are crab, a little bit of cucumber and spring

:38:39.:38:42.

onion. That is yummy. I can't believe how

:38:42.:38:45.

quickly you have done that. That would take me most of the day to

:38:45.:38:50.

knock that up. Six minutes, done. What are we

:38:50.:38:57.

cooking for Marcus at the end of the show? Prawns, cooked in butter,

:38:57.:39:04.

adding a little vot car, served with samphire and a few oven

:39:04.:39:09.

roasted tomatoes or food heaven -- food hell, chicory, served with a

:39:10.:39:17.

salad of fennel, orange and watercress and a breadcrumbed

:39:17.:39:21.

chicken breast. Danny, what do you sound of, the

:39:21.:39:28.

food heaven or the food hell? like the sound of the chicory.

:39:28.:39:32.

Janice, what about you? It is the sound of the food heaven that I

:39:32.:39:35.

like. I thought so.

:39:36.:39:40.

I thought so. We'll see at the end of the show.

:39:40.:39:46.

Now it is time for more easy Indian food from Anjum Anand. Today

:39:46.:39:56.
:39:56.:40:05.

Bengal is in the east of The first Bengalis arrived in

:40:05.:40:07.

during the days of the British Empire.

:40:07.:40:09.

Bengal was then the centre of the Raj.

:40:09.:40:19.
:40:19.:40:21.

James is a sales director for a London silk merchant's.

:40:21.:40:22.

He regularly travels to India to buy silks and has fallen in love

:40:22.:40:24.

with authentic Indian food.

:40:24.:40:27.

It's fantastic.

:40:27.:40:29.

I like the texture and I like the ingredients...

:40:29.:40:30.

the heat or not the heat.

:40:30.:40:33.

However, the smell never comes from his own kitchen,

:40:33.:40:35.

and the only time James getsto indulge in his favourite cuisine

:40:35.:40:36.

is when he and wife Catherine pop to their local curry house.

:40:36.:40:40.

I am sure I can conquer James' fear of cooking Indian food,

:40:40.:40:41.

so I've come to meet him at work.

:40:41.:40:42.

It's also a good excuse for me to check out the wonderful silk. Hi!

:40:42.:40:43.

James? Yes! Nice to meet you. Anjum,

:40:43.:40:46.

these are our interior fabrics. These look amazing.

:40:46.:40:47.

God, my mother would have a field day in here.

:40:47.:40:50.

She'd spend a day looking at all the silks. We're happy to show her the range.

:40:50.:40:52.

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

:40:52.:40:55.

It's stunning. But he'd say it's just pink.

:40:55.:40:58.

Well, maybe he'll get to it on his feminine side.

:40:58.:41:01.

He obviously doesn't know my husband!

:41:01.:41:11.
:41:11.:41:46.

of doing things, all the same size... It should be the same size. That's true.

:41:46.:41:48.

Well, you've got a multitude of sizes. It'll still taste great.

:41:48.:41:50.

I'm going to start off by adding my spices to the hot oil.

:41:50.:41:52.

A pinch of asafoetida,

:41:52.:41:53.

panch phoran, a bay leaf...

:41:53.:41:55.

..one dried chilli, and sliced onions, which need to be browned.

:41:55.:42:03.

..our onions are soft, so I'm going to add my spices.

:42:03.:42:05.

First, in goes the turmeric...

:42:05.:42:07.

Enough? Too much. Too much? Yeah.

:42:07.:42:09.

That enough? Perfect. Thank you.

:42:09.:42:11.

..followed by coriander powder, cumin and ginger paste.

:42:11.:42:17.

As in many Bengali recipes, we're also adding sugar,

:42:17.:42:21.

and a pinch of salt to balance out the sweet.

:42:21.:42:26.

And this is also very Bengali. They're very particular about their spices,

:42:26.:42:29.

so adding water cools the temperature in the pan. Yep.

:42:29.:42:32.

The spices won't burn and all theflavours marry really well together.

:42:32.:42:38.

In with the butternut squash.

:42:38.:42:43.

OK. Thank you.

:42:43.:42:44.

I'm going to add a touch more water and leave the butternut squash to soften.

:42:44.:42:48.

This should take around twelve to fifteen minutes.

:42:48.:42:52.

Then I'm going to stir in the chickpeas and the final spices.

:42:53.:42:57.

Can you put in a little less than a spoon, three quarters maybe, of garam masala?

:42:57.:43:01.

OK. Yeah? And about the same of fennel-seed powder.

:43:01.:43:08.

Done.

:43:08.:43:09.

Because you like lots of chilli, you're going to say it

:43:10.:43:12.

needs more chilli, because that chilli's more flavour than heat.

:43:12.:43:16.

All righty? Do you want to go first?

:43:16.:43:20.

Oh, it's fantastic. Yes? Mm. Superb.

:43:20.:43:24.

For my final dish, I'm cooking coconut and mustard prawns,

:43:24.:43:27.

a slightly unusual combination,

:43:27.:43:29.

but it's delicious and really showsoff the diversity of this cuisine.

:43:29.:43:33.

First I'm going to marinade the prawns with turmeric

:43:33.:43:34.

and chilli powder.

:43:34.:43:37.

For the masala, I'm going to fry nigella seeds...

:43:37.:43:42.

then add sliced onions and a couple of green chillies.

:43:42.:43:47.

And I've sort of got my cheat for this dish.

:43:47.:43:49.

Yes. This is three teaspoons ofprepared mustard and a teaspoon of

:43:49.:43:53.

cornflour and a bit of water to make it into a smooth paste.

:43:53.:44:03.
:44:03.:44:10.

So in goes our mustard-cornflourslurry. Cornflour just thickens it

:44:10.:44:12.

because the mustard seeds' husks would add a natural thickness,

:44:12.:44:13.

which you miss out if you use the prepared mustard.

:44:13.:44:15.

Then I'm going to stir in grated coconut, garlic and ginger and a

:44:15.:44:17.

little bit of water before leavingthis to cook for about ten minutes.

:44:17.:44:21.

While this cooks, I'm going to chop some coriander,

:44:21.:44:23.

which I'll add just before serving.

:44:23.:44:28.

In with the prawns.

:44:28.:44:29.

With a splash of water.

:44:30.:44:36.

Once they're cooked, mix inthe coriander and serve immediately.

:44:36.:44:42.

Ta-da!

:44:42.:44:43.

I kind of feel I want to get my fingers in there, really.

:44:43.:44:45.

Please do. As long as you have some masala to eat with that.

:44:46.:44:48.

Oh, that's very good. I'm looking forward to trying your version at your place.

:44:48.:44:57.

The big day is finally here,

:44:57.:44:59.

and James is already making a start on the butternut squash.

:44:59.:45:06.

But despite having my recipes to hand, he's not feeling confident.

:45:06.:45:09.

No, feeling a bit slightly out of my comfort zone,

:45:09.:45:14.

Hello! Hi. You must be Anjum. Yeah, hi, Catherine.

:45:14.:45:23.

Are your friends convinced they're going to have a great meal? No.

:45:23.:45:25.

Well, I hope we can prove them wrong.

:45:25.:45:29.

Right. Oh, gosh. I'm coming, I'm coming, I'm coming.

:45:29.:45:31.

You see, a cook cannot abandon his food, because

:45:31.:45:33.

it's going to burn! This is Jo. Hi.

:45:33.:45:34.

This is Martin. Hi.

:45:34.:45:35.

Anjum. Nice to meet you. Hi.

:45:35.:45:38.

Right. You know, it's great you've gone to answer the door.

:45:38.:45:40.

Your food is burning! I know, I'm supposed to be cooking.

:45:40.:45:43.

James has really got to stay focused on the cooking and keep on top of the ingredients.

:45:43.:45:47.

Because you're doubling, four teaspoons of cumin, two tablespoons of coriander. Hi!

:45:47.:45:52.

But he's finding it difficult.

:45:52.:45:54.

Hello. Hi.

:45:54.:45:58.

Wa-hey!

:45:58.:46:00.

And now the party's really starting.

:46:00.:46:02.

Yeah. And I'm stuck in the kitchen.- That can't be right.

:46:02.:46:05.

Well, this IS James's dinner party

:46:05.:46:08.

and there's no reason why I should be stuck in here with him.

:46:08.:46:11.

I know he can do this on his own. You don't need me, James.

:46:11.:46:14.

I do. Yes, OK, I don't. I can do it.

:46:14.:46:19.

I think I'm leaving him to it now.

:46:19.:46:21.

I'm not stressed!

:46:21.:46:22.

Five. Five and a half.

:46:23.:46:25.

I think tonight's curry is probably going to be a slightly

:46:25.:46:27.

different curry to the curry that Jim might have brewed before.

:46:27.:46:31.

Is that the one when he cooked out of a jar with the paste?

:46:31.:46:33.

Is that what he did?

:46:33.:46:43.
:46:43.:46:43.

Apology for the loss of subtitles for 57 seconds

:46:43.:47:40.

And

:47:40.:47:41.

And you

:47:41.:47:41.

And you can

:47:41.:47:45.

And you can see more recipes from Anjum on next week's show. Still to

:47:45.:47:51.

come on Saturday Kitchen, Live, Nigel Slater is plundering his

:47:51.:47:54.

rhubarb patch. Today he is making rhubarb tart with mascarpone cream

:47:54.:47:57.

and a roasted rhubarb with pan fried mackerel. It looks delicious.

:47:57.:48:00.

Keith Floyd is in the French region of Alsace. He is taking to the

:48:00.:48:07.

skies in a hot air balloon. Before crashing back to earth to prepare

:48:07.:48:11.

cabbage-wrapped pheasant with local farmers.

:48:11.:48:20.

Danny and Kenny are EGGs-perts at the hob! But will they fry under

:48:20.:48:25.

the heat in the kitchen! You will see the omelette challenge live at

:48:25.:48:31.

the end of the show and will it be food heaven or food hell for Marcus.

:48:31.:48:36.

Kenny, what is it, food heaven or food hell? I'm sorry, I'm going for

:48:36.:48:44.

hell! There you go. Next is the head man at the Orangery at

:48:44.:48:48.

Rockcliffe Hall in Darlington, it is, of course, Kenny Atkinson.

:48:48.:48:53.

Great to have you back on the show. I know you want the pork straight

:48:53.:48:58.

We have pan roasted pork tenderloin fillet with pease pudding and baby

:48:58.:49:01.

fillet with pease pudding and baby carrots? Yes, the pork tender loin.

:49:01.:49:06.

Really cheap. Not a lot of fat on it. We want that on very quickly.

:49:06.:49:12.

A little bit of colour. So remind us again of the dish? It is pan

:49:13.:49:15.

roasted pork tenderloin fillet with pease pudding and baby carrots.

:49:15.:49:25.
:49:25.:49:36.

Peace pudding? -- pease pudding! You could call it pease porridge!

:49:36.:49:45.

There are two ways to have it with yellow split peas.

:49:45.:49:50.

Also known as Tyneside paty! We use the green peas.

:49:50.:49:56.

Let's get that in the oven, James. This is a pea puree, not to be

:49:56.:50:02.

mistaken what you are doing here. So we have the shallots, the garlic

:50:02.:50:08.

and frozen peas for this? Yes, I'm making a frozen pea puree. The

:50:08.:50:15.

puree acts as part of the sauce. So, the frozen peas go in? Why the

:50:15.:50:21.

frozen peas, Kenny. They are so much better. They are

:50:21.:50:25.

picked fresh. A lot of butter there, Kenny?

:50:25.:50:29.

thought as you did not use it so much last week, I would make up for

:50:29.:50:35.

So a lot of butter. I'll get ready for the shallots.

:50:35.:50:41.

I'll move this out of the way. And we are doing a hot pease

:50:41.:50:49.

pudding. Do you want this chopping up?

:50:49.:50:54.

it whole. I'll leave that to one side.

:50:54.:50:59.

If I were in a restaurant I would use a ham stock, but chicken stock

:50:59.:51:04.

with streaky bacon is fine. Now we are doing the carrots in

:51:05.:51:08.

there? Yeah, we are doing a little pickling later.

:51:08.:51:14.

This is a combination of white wine, water, rapeseed oil, sugar, star

:51:14.:51:19.

anise, a little bit of fresh orange and fresh orange juice. You will

:51:19.:51:27.

have a richness to the pork loin and the pease pudding. So you want

:51:27.:51:32.

to cut that through with the acidity of the carrots.

:51:32.:51:36.

So, star anise and this lovely coloured rapeseed oil.

:51:36.:51:42.

That is going in. Now, has is Rockcliffe Hall going? It was very

:51:42.:51:46.

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

:51:46.:51:51.

is going for nearly two years. The hotel has won a lot of awards,

:51:52.:51:58.

Hotel of the Year and we are looking to redwofl a new brasserie

:51:58.:52:08.

concept within the -- redwofl -- re devery well yop the brasserie.

:52:08.:52:16.

So this is a spin-off to the Orangery.

:52:16.:52:24.

It will be a more simple version of what we do in the Orangery. The

:52:24.:52:28.

demand is there. We can't fit everyone in the restaurant. The

:52:28.:52:32.

dors, the owners thought it would be -- the directors, the owners

:52:32.:52:37.

thought it would abgood idea. So that goes live in August.

:52:37.:52:43.

So, the peas in there, the streaking bacon, the chicken stock

:52:43.:52:47.

or ham stock and we reduce that down slowly so the butter and the

:52:47.:52:54.

stock emulsify. So you get a lovely thick pease pudding.

:52:54.:52:59.

Kenny, you soaked them, the peas? Yes, definitely. If you don't soak

:52:59.:53:03.

them, you get a grainy and chewy texture.

:53:03.:53:09.

How long do you cook this for? am doing it on the stove for about

:53:09.:53:12.

half an hour. Slowly reduce it together.

:53:12.:53:17.

Is it always cooked the same? you do it on a stove there is more

:53:17.:53:22.

control on it. You can do it in the oven, but this way you can keep an

:53:22.:53:28.

eye on it, stir it like a risotto until it absorbs.

:53:28.:53:36.

So, the peas going in here with a touch of milk? Yes, you don't want

:53:36.:53:42.

it too wet. You tell me when? A bit more liquid.

:53:42.:53:51.

Is that enough? Yeah, get it going. So you don't need to touch the

:53:51.:53:57.

pork? Bring it out, a bit of butter, a bit of rosemary and a little bit

:53:57.:54:02.

of lemon. That has mint in there too? Yes it

:54:02.:54:06.

really freshens the dish up. Now we have cooked this one this morning.

:54:06.:54:12.

It has reduced quite thick. I will add a little bit of chopped parsley

:54:12.:54:19.

to frirben it up. -- top freshen it up.

:54:19.:54:25.

This is why you use the frozen peas, the colour? Yes, it is lovely to

:54:25.:54:29.

use fresh peas, but I think that the flavour is sweeter with the

:54:29.:54:32.

frozen peas. So, give that a stir.

:54:32.:54:40.

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

:54:40.:54:49.

Don't worry, nobody noticed that! Carry on, Kenny! Moving on, dishes

:54:49.:54:55.

for the show at: There you go, what do you reckon? A

:54:56.:55:00.

bit of salt in there? Yes, a little bit of salt and then we are ready

:55:01.:55:04.

to rock and roll. I am basically passing there. It is

:55:04.:55:11.

thin at first, but I'm assuming when you pass it? It will thicken

:55:11.:55:15.

when it cools down. Is this a dish on your menu?

:55:15.:55:22.

will be on the new brasserie menu. It will also have a bit of marshed

:55:22.:55:25.

potato on there and a little bit of red wine sauce.

:55:25.:55:32.

So, you say that the pease pudding is often served cold? When we do

:55:32.:55:38.

that, I would prefer to use the yellow peas. Doing a hot one I tend

:55:38.:55:46.

to use the green split peas, it is like a posh mush write peas.

:55:46.:55:54.

That is the puree is that OK? a bit wet, but we'll get by. Now,

:55:54.:56:00.

you obviously watch the show. You know that I like my butter, this is

:56:00.:56:09.

a letter to you! To me? Yes, last Saturday's show you took the micky

:56:09.:56:17.

out of Kenny's, "Small whisk" Please find enclosed a small whisk,

:56:17.:56:24.

that is even better than Kenny's own. Before you fall about laughing

:56:24.:56:32.

in his tearics, please try it. By the way, I want the whisk in return

:56:32.:56:42.
:56:42.:56:44.

for a real Italian ice-cream recipe. She has sent you... This is a

:56:44.:56:52.

genuine viewer! We have loads in the back. A golf club that goes...

:56:52.:56:56.

Right, what is in here then? have the pudding, with fresh

:56:56.:57:00.

parsley. I will take them home for the kids

:57:00.:57:05.

and their doll's house! Now, the pork tend eer loin I'm pulling out.

:57:05.:57:12.

All I will do is get a little more butter in there.

:57:12.:57:16.

See, it wasn't me. You thought I was going to say something then,

:57:16.:57:23.

but that was a viewer. You can't criticise me now! A little sprig of

:57:23.:57:27.

rosemary and lemon juice. As you said earlier, the lemon

:57:27.:57:36.

juice brings it to life to swell. -- so well.

:57:36.:57:41.

Ideally I would rest it for a few minutes.

:57:41.:57:47.

The good thing you can serve it pink now.

:57:47.:57:52.

Yes, you can serve it slightly pink. You are not going to get worms. The

:57:52.:57:56.

farmers are more careful about how to look after the products. There

:57:56.:58:00.

is cracking pork now. A little bit of pink is great. I have no problem

:58:00.:58:05.

with that. You have to make sure it is from a

:58:05.:58:10.

good source. Exactly, a quality supplier. So, a

:58:11.:58:20.

nice spoonful of pease pudding. It smells lovely, Kenny.

:58:20.:58:26.

Thanks, mate. A little bit of colour with the pea

:58:26.:58:29.

puree. So, let's see if it is cooked.

:58:29.:58:38.

It is a little bit pink. You are going to use that one? I

:58:38.:58:43.

think I will use this one, it is a little bit esafer.

:58:44.:58:52.

A little bit of salt. That on top of the pea pudding. A few baby

:58:52.:58:54.

carrots. These are in the pickle with the

:58:55.:59:04.

tarragon? Exactly. And the pea shoots. Just scatter

:59:04.:59:09.

them over and to finish a little bit of rapeseed oil over the top

:59:09.:59:15.

and there you go. Remind us of that again? That is

:59:15.:59:24.

pan roasted pork tenderloin fillet with pease pudding and baby carrots.

:59:24.:59:26.

with pease pudding and baby carrots. There you go.

:59:26.:59:34.

It wasn't me! It wasn't me! There you go, have a seat over there.

:59:34.:59:38.

Dive into that. Tell us what you think of that one. That would be

:59:38.:59:42.

great with chicken. Chicken, lamb.

:59:42.:59:49.

Traditionally, p ease is served with pork, but with lamb, chicken.

:59:49.:59:54.

The man is a genius. That is delicious. Bearing in mind,

:59:55.:00:01.

I'm saying that, despite the fact you have chosen food hell for me!

:00:01.:00:07.

I'm going to try to convert you. While he dives into that, let's go

:00:08.:00:11.

back it Newport to see what Susy has chosen to go with the cracking

:00:11.:00:21.
:00:21.:00:26.

Kenny, I've made your pork and it really goes well with lots of

:00:26.:00:30.

different red wines. In particular, a Pinot Noir. Something like this

:00:31.:00:35.

really brings out and emphasises the lighter notes in the dish,

:00:35.:00:39.

fresh pea, mint and lemon, but I want to bring out the wonderful

:00:39.:00:43.

flavours of the tender loin and smoked bacon. I'm going for a red

:00:43.:00:47.

with a slightly richer depth. I have chosen the Saint Maurice Cotes

:00:47.:00:53.

Du Rhone Villages. This red is based on the green ash

:00:53.:01:00.

grape. In my book there is no better match for pork than green

:01:00.:01:06.

ash. It is really aromatic, inviting and warm. There is a

:01:06.:01:12.

lovely aroma of blackcurrants, cassis and blackberries. This is a

:01:12.:01:18.

medium bodied rather than a light red. There are subtle spicy smokey

:01:18.:01:24.

notes. That works well with the meat. It does not overwhelm the

:01:24.:01:30.

peas, the pudding, the mint and the puree and the baby carrots. Kenny,

:01:30.:01:37.

your pork and pease pudding goes so well. I have the perfect wine to go

:01:38.:01:41.

with it. What do you think to that? Very

:01:41.:01:44.

good. It is lovely.

:01:44.:01:48.

The dish is fabulous. It is lovely. The carrots, the

:01:48.:01:51.

different varieties of peas, I think it is beautiful. Really

:01:51.:01:56.

beautiful. The wine choice it finishes it all off. It rounds it

:01:56.:01:59.

off. It is beautiful. Two very, very good wines. You

:01:59.:02:03.

could be joining us here, tasting food like. This all you have to do

:02:04.:02:07.

is write to us with your name, address and a daytime telephone

:02:08.:02:13.

number. Don't forget the stamp, please.

:02:13.:02:19.

Now, time for more simple supper ideas where Nigel Slater, he is

:02:19.:02:29.

rummaging around the vegetable Some vegetables are easier to grow

:02:29.:02:34.

a really useful thing to have in the kitchen.

:02:34.:02:38.

Just pull it off.

:02:38.:02:42.

Anything that comes easily when you pull it...

:02:42.:02:46.

..is fair game.

:02:46.:02:49.

It's actually a good idea when you're picking rhubarb

:02:49.:02:54.

not to pick all the leaves on one plant,

:02:54.:02:55.

but to pick a couple from each one and then move on.

:02:55.:03:04.

Leftovers aren't just about what you have left.

:03:04.:03:06.

The real art to making the most of them is planning ahead.

:03:06.:03:10.

Today I'm going to cook enough rhubarb

:03:10.:03:12.

to make sure I have plenty for the week.

:03:12.:03:18.

It's very easy to think of rhubarb as something just to put in a crumble.

:03:18.:03:20.

It is one of those incredibly versatile and useful things

:03:20.:03:22.

to have around.

:03:22.:03:25.

You don't do anything fancy with it.

:03:25.:03:27.

It's just quite simply rhubarb, sugar and a little bit of water

:03:27.:03:31.

so that you do get some juice.

:03:31.:03:33.

I'm just going to put it into the oven

:03:33.:03:35.

and just leave it until it's softenough to take the point of a knife.

:03:36.:03:42.

Tonight, I'm cooking a rhubarb tart with mascarpone cream.

:03:42.:03:48.

For the base of my tart, all I need is some sweet puff pastry.

:03:48.:03:52.

And I love making pastry.

:03:52.:03:55.

But I haven't got time for it and certainly not during the

:03:55.:03:57.

so I use frozen pastry.

:03:57.:04:00.

If you buy the good stuff, which has butter in it, there's nothing wrong with it.

:04:00.:04:07.

For each of your tarts, create a rectangle to sit your fruit in

:04:07.:04:09.

by using a knife to score the pastry.

:04:09.:04:13.

Then brush the juice from your roasted rhubarb around the edges

:04:13.:04:16.

to give the pastry a shine.

:04:16.:04:20.

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

:04:20.:04:24.

Just enough time to create its perfect companion.

:04:24.:04:28.

So I want something that's got a very creamy texture

:04:28.:04:31.

to go with the crispness ofthe pastry and the quite sour fruit,

:04:31.:04:36.

but I also want it to have that lovely vanilla flavour you'd get

:04:36.:04:38.

if you made your own custard.

:04:38.:04:40.

So I'm going to make a sort of custard-flavoured cream.

:04:40.:04:46.

To do that, drop two tablespoonfuls of sugar and a couple of egg yolks

:04:46.:04:50.

in a mixing bowl.

:04:50.:04:52.

Keep the whites for later.

:04:52.:05:02.
:05:02.:05:04.

To the eggs and sugar, I'm just going to add some mascarpone.

:05:04.:05:09.

It's just that cool, vanilla-y, creamy smell.

:05:09.:05:15.

And to provide a really deep flavour,

:05:15.:05:17.

add a generous few drops of vanilla extract.

:05:18.:05:27.
:05:28.:05:28.

It smells like cheesecake.

:05:28.:05:30.

It's that smell of sugar and cream and vanilla

:05:30.:05:32.

that just smells like somebody'sbaking the most gorgeous cheesecake.

:05:32.:05:37.

Then beat the egg whites from earlier until thick and fluffy

:05:37.:05:40.

and fold them into the cream.

:05:40.:05:42.

You can make plenty of this

:05:42.:05:43.

and keep it in the fridge for a couple of days.

:05:44.:05:46.

Perfect for cake or these warm rhubarb tarts.

:05:46.:05:49.

This really works for me becauseit's basically just two ingredients.

:05:49.:05:52.

It's pastry and rhubarb.

:05:53.:05:55.

The key to this dish is its simplicity,

:05:56.:05:58.

which makes it quick, easy and absolutely delicious.

:05:58.:06:08.
:06:08.:06:18.

My challenge tonight is to find a partner for my rhubarb.

:06:18.:06:23.

At least once a week, I make myself a little treat.

:06:23.:06:25.

And I really fancy some fish,

:06:25.:06:28.

but my favourite fish is actuallyprobably the cheapest of them all.

:06:28.:06:31.

It's mackerel.

:06:31.:06:32.

I love the colour of it,

:06:32.:06:34.

those beautiful, shimmering blues and silvers.

:06:34.:06:36.

But then when you cook it, it getsreally smoky and the skin goes crisp.

:06:36.:06:40.

And for me, it's the biggest treat of all.

:06:40.:06:47.

The British Isles is abundant with mackerel,

:06:47.:06:49.

making it a cheap fish,

:06:49.:06:51.

and there's so much you can do with it.

:06:51.:06:53.

You can grill it, you can bake it,

:06:53.:06:55.

you can barbecue it, you can souse it, you can eat it raw.

:06:56.:06:59.

I mean, there's so many ways a mackerel can be enjoyed.

:06:59.:07:02.

Matthew Stevens has been selling freshly caught fish in Cornwall

:07:02.:07:06.

since the '60s.

:07:06.:07:07.

This mackerel was caught in St Ives Bay just this morning.

:07:08.:07:10.

I mean, just look at it. Look at the colours on it.

:07:10.:07:12.

Look at the greens, the blacks, the blues, the silvers.

:07:12.:07:15.

I call them the tiger of the sea, cos that's exactly what they are.

:07:15.:07:19.

For me, the best mackerel is line-caught,

:07:19.:07:22.

because the fish aren't squashed into big nets.

:07:22.:07:26.

This technique is still a popular way of fishing off our coast.

:07:26.:07:32.

With this one in particular, as you can see, we've just gutted it.

:07:32.:07:33.

It looks rather nice on a plate.

:07:33.:07:35.

Even barbecuing. Fantastic time for barbecuing mackerel.

:07:35.:07:38.

Here we have another process which we do

:07:39.:07:40.

which we take two fillets off a fish,

:07:40.:07:46.

which is a very popular way of doing it these days.

:07:46.:07:48.

Another way we do mackerel is what we call butterfly them,

:07:48.:07:50.

where we take the whole fish and more or less leave it whole, like that,

:07:50.:07:53.

and leave the tail on because it looks so nice on a plate like that.

:07:53.:07:59.

I love mackerel.

:07:59.:08:01.

I love to fillet them and take the bones out,

:08:01.:08:02.

because I do struggle with bones, like most men do.

:08:02.:08:04.

But I like to take the bones out

:08:05.:08:06.

and I just like to use it sometimes- for a snacking meal,

:08:06.:08:08.

just with some nice, fresh bread and butter.

:08:08.:08:10.

Just the mackerel and the bread and butter.

:08:10.:08:12.

To me, it makes an amazing meal.

:08:12.:08:15.

For my dinner tonight, I'm cooking fried mackerel and roasted rhubarb.

:08:15.:08:22.

I usually just coat my mackerel with a little flour

:08:22.:08:25.

and lightly fry it with some oil and rosemary.

:08:25.:08:28.

But tonight I want to try something a bit different.

:08:28.:08:31.

I'm combining it with rhubarb.

:08:31.:08:34.

It's not an obvious partner,

:08:34.:08:35.

but the strong flavours work really well together.

:08:35.:08:39.

And it's one of those ingredients like gooseberries or lemon

:08:39.:08:42.

that is really sharp and it will just cut the richness of the fish.

:08:42.:08:48.

And it does sound a bit strange but it really works.

:08:48.:08:54.

I'm going to put just a few capers in there,

:08:54.:08:56.

only because I love them and I lovethat sort of vinegariness of them.

:08:56.:09:06.

I've got sharp flavours.

:09:06.:09:08.

I feel I want something a little bit mellow.

:09:08.:09:10.

I want something quite rich to go in this,

:09:10.:09:12.

some sherry vinegar.

:09:12.:09:16.

And I'm just going to put the tiniest little drop in.

:09:16.:09:20.

Just a little bit.

:09:20.:09:23.

There we are.

:09:23.:09:33.
:09:33.:09:40.

I'm going to putsome of this rhubarb juice in here.

:09:40.:09:43.

Just so that I can dissolve allthe crusty bits that are on the pan,

:09:43.:09:46.

all the little bits that have caught- from the skin, and...

:09:46.:09:50.

..where all that flavour is.

:09:50.:09:55.

It's not a sauce,it's just the juices from the pan.

:09:55.:10:05.
:10:05.:10:05.

There

:10:05.:10:06.

There will

:10:06.:10:06.

There will be

:10:06.:10:12.

There will be more great supper res epiece from shrailt slate slate --

:10:12.:10:17.

recipes on next week's show from Nigel Slater.

:10:17.:10:24.

Now, we have your calls. Who is on the line, is it Sally from North

:10:24.:10:28.

Wales? Yes it is. What is your question for us?

:10:28.:10:33.

need to know how to do a good red wine reduction. I can't get it

:10:33.:10:37.

right. Kenny? The first thing I do is get

:10:37.:10:42.

a good quality red wine. Reduce it with shallots and garlic and thyme.

:10:42.:10:49.

Reduce it to a syrup and get a good chick on or fish stock and add that.

:10:49.:10:54.

Reduce it, and finish it with a little bit of butter.

:10:54.:11:00.

So reduce the red wine first? add the stock, add the butter to

:11:00.:11:05.

give it shine. That should work. You need about two litres to

:11:05.:11:10.

produce... It depends. You need a lot of liquid to reduce

:11:10.:11:18.

If it is just red wine it will be too bitter, so you need the stock.

:11:18.:11:24.

What about your choice for food at the end of the show for Marcus?

:11:24.:11:27.

Food heaven, please. Food heaven it is.

:11:27.:11:36.

Ron from South Wales what is your question, please? A winter soup?

:11:36.:11:44.

Daniel? For me, a winter soup it is carrots, onions, turnip. Sauty them

:11:44.:11:52.

off. Use a stock, like a -- saute them off, use a stock like a veal

:11:52.:11:59.

stock and simmer that. It is basically like a stew. It is

:11:59.:12:02.

really, really lovely. And what would you like to see at

:12:02.:12:08.

the end of the show for Marcus? Food heaven or food hell? Food

:12:08.:12:14.

heaven, please. Mark, what is your question? I have

:12:14.:12:20.

an outdoor mobile barbeque company, Thompson's Grill... Was that a

:12:20.:12:30.
:12:30.:12:35.

little plug, there! What can I use on the barbeque? Kenny? I would use

:12:35.:12:45.
:12:45.:12:46.

chick on or beef -- chicken or beef, and just brush them with sol olive

:12:46.:12:51.

oil and garlic and pop them on the grill.

:12:51.:12:58.

There it is, I have a feeling that will be on the brochure! Food

:12:58.:13:00.

heaven or food hell? Food heaven, please.

:13:00.:13:04.

There it is. Now, the omelette challenge. Daniel,

:13:04.:13:09.

who would you like to beat on the board? There are some big names

:13:09.:13:13.

there. I would like to beat Mr Sat Bains.

:13:13.:13:18.

That is good to me. Kenny? I just want to get on the

:13:18.:13:24.

board! Now, the clocks on the screens, please. Are you ready? A

:13:24.:13:29.

three-egg omelette, as fast as you can. 3, 2, 1, go! Different

:13:30.:13:37.

techniques here! I think that somebody has been practising here!

:13:37.:13:45.

Make sure it is an omelette. It must be an omelette. Look that!

:13:45.:13:50.

He's been practising! He has, you haven't by the looks of it.

:13:50.:14:00.
:14:00.:14:05.

I'm not bothered. There you go, You said you weren't practising,

:14:06.:14:12.

chief! He definitely has been! This one, however, Kenny... I know,

:14:12.:14:16.

emissed the butter. It is good that, you get an

:14:16.:14:21.

omelette there and scrambled eggs there. That is a first, actually.

:14:21.:14:29.

I think that I burnt my hand! Kenny? Don't even ask, chef, don't

:14:29.:14:38.

even ask! Are you giving me points for doing two different egg dishes?

:14:39.:14:47.

You are not going on, mate! However, dan ial. Come on, come on. Glynn

:14:47.:14:53.

said he would do something special if I did well.

:14:53.:14:58.

You wanted to beat him? Yes. You've beaten him. You have beaten

:14:58.:15:03.

everybody on this board. Bring it home! You've beaten half

:15:03.:15:10.

of the people on this board! Look at him! Grown up men cry! Look at

:15:10.:15:20.

him! You did it... Look at him! You did it in 18... CHEERING AND

:15:20.:15:28.

APPLAUSE! Thank you very much. Look! He is more happy than winning

:15:28.:15:35.

his two stars. Right, will Marcus get his idea of food heaven or food

:15:35.:15:39.

hell? All of our callers are going for food heaven, but the guys in

:15:39.:15:47.

the studio are yet to make their minds up. We will find out after

:15:47.:15:51.

this archive clip from Mr Keith Floyd. He is up in the mountains,

:15:51.:16:01.
:16:01.:16:11.

This is what happens lacks understanding.

:16:11.:16:17.

and I have got no head for heights.- But somehow he persuaded me to take- a short flight for some good shots.

:16:17.:16:24.

The crew suggested I was yellow. I prayed for fog but to no avail.

:16:24.:16:34.
:16:34.:16:47.

The bottom line here is that I do not like being in this balloon.

:16:47.:16:50.

I know it looks great on TV - sunshiny day, drifting over the Vosges Mountains,

:16:50.:16:56.

here in Alsace on our way to lunch,

:16:56.:16:58.

but we're 3,000 feet up! I've got a decent glass to cheer things up.

:16:58.:17:04.

When we do land, I'm going to cook pheasant in cabbage,

:17:04.:17:08.

and show you how they make the superb cheese, invented by Irish monks

:17:08.:17:13.

in their monastery here in Munster.

:17:13.:17:18.

Meanwhile, this is Keith Floyd, above the Vosges Mountains, terrified, for Floyd On France.

:17:18.:17:28.
:17:28.:17:28.

It was just mind over matter. HE didn't mind and I didn't matter.

:17:29.:17:31.

But things went wrong, we ran out of gas and we crash-landed in the road. Ha ha ha.

:17:31.:17:36.

Andre Graf, my mad pilot, managed to save some gas for essentials.

:17:36.:17:42.

It is a champagne called a Crement d'Alsace.

:17:42.:17:47.

Of course it's an old tradition since 1783 when the balloon was invented in France.

:17:48.:17:54.

So since this year, whenever there is a new flight,

:17:54.:17:57.

people who fly the first time in balloon,

:17:57.:18:01.

they have to drink champagne.

:18:01.:18:11.

Pity you didn't save the gas you used to cool down the champagne- for the balloon.

:18:11.:18:15.

Yes, sure! We should have had the gas we used now!

:18:15.:18:22.

OK! Brilliant!

:18:23.:18:30.

Then there is another tradition...

:18:30.:18:33.

but I guess we have to take care of the technical point of view...

:18:33.:18:38.

but THIS is the other tradition!LAUGHTER

:18:38.:18:43.

You sod!

:18:43.:18:49.

Today I'm cooking a simple dish of pheasant rolled in cabbage and stewed in the local white wine.

:18:49.:18:59.

The reason French provincial cooking tastes so good all the time

:18:59.:19:01.

is they use the ingredients from their own area.

:19:02.:19:04.

Clive, spin round the ingredients.

:19:04.:19:07.

Here's a pheasant shot locally.

:19:07.:19:10.

Here's home-cured smoked bacon from this farm,

:19:10.:19:15.

carrots from the garden, juniper berries from Sainsbury's, bay leaves and garlic from the garden,

:19:15.:19:21.

and proper home-made sausages.

:19:21.:19:26.

The dish tastes so good because they use the Riesling wine.

:19:26.:19:30.

They wouldn't buy Moroccan wine for it, like we would in England.

:19:30.:19:37.

Anyway, I've got to wrap up the rest of these little leaves around the pheasant.

:19:37.:19:44.

I'm muttering my words a bit, but you have to put up with that because I was up very early today.

:19:44.:19:53.

Then I have to fry off all my bits of ingredients in the frying pan, and mix it all up together.

:19:53.:20:00.

As you've seen that so many times before, all those shots of bubbling frying pans,

:20:00.:20:06.

why don't you go and have a look at the cheese-making? See you later.

:20:06.:20:14.

# When manufacturing Munster cheese No diseased ingredients, please

:20:15.:20:19.

# One vat of local rather fresh white curds

:20:19.:20:21.

# And all of this must be stirred

:20:21.:20:24.

# It thereupon the fire you put You have to warm it up real good

:20:24.:20:28.

# Until it gets so nice and heated

:20:28.:20:31.

# See that the mixture is carefully treated

:20:31.:20:34.

# Add the rennet, make it congeal You must feel a little ill

:20:34.:20:39.

# Fish out the lumps Which now are nice and big

:20:39.:20:42.

# Then you must chop them quick...

:20:42.:20:44.

# Or you'll be far too sick! #

:20:44.:20:48.

SOUND OF RETCHING

:20:48.:20:51.

That was witty(!) The set cheeses are salted, stored and turned daily- for up to three weeks.

:20:51.:20:56.

It's a strong and pungent cheese, but quite delicious.

:20:56.:21:01.

It's had 4-5 minutes in the pan so it's lightly golden. Now it's ready to go in the pot.

:21:01.:21:10.

You don't HAVE to use pheasant. You could use old grouse, pigeons, all kinds of game birds...

:21:10.:21:15.

As long as it's the old and tough ones.

:21:15.:21:21.

It's a way of using up old toughies- and not the succulent, tender ones you'd use for roasting.

:21:21.:21:28.

Now it owes a lot to Alsatian cooking,

:21:28.:21:33.

and Alsatians owe a lot to me,

:21:33.:21:36.

because the reason I'm having this substantial dish today

:21:36.:21:39.

is after that nasty crash, we need something to build ourselves up.

:21:39.:21:46.

I did not enjoy that experience. Boats and helicopters are OK, but the balloon made me miserable.

:21:46.:21:54.

I'll bring this over to you to show you what is in there now...

:21:54.:22:00.

The packets of pheasant wrapped in cabbage, on top of their little bed- of vegetables and bacon.

:22:00.:22:06.

The bay leaves go in, and some juniper berries plop in like that.

:22:06.:22:11.

You can't use those sausages you get with E-numbers in the supermarket.

:22:11.:22:19.

You've got to find somebody who makes a proper sausage.

:22:19.:22:23.

I'll just give these a slight prick.

:22:23.:22:27.

You should never cook with wine that you can't drink. If the wine is not good enough to drink...

:22:27.:22:32.

..which this most certainly is, you mustn't cook with it.

:22:32.:22:38.

I'll pour myself one last slurp...

:22:38.:22:41.

It IS only for the balloon pilot after all.

:22:41.:22:43.

There. That goes in like that.

:22:43.:22:50.

The lid goes on to the top.

:22:50.:22:53.

Seen the lid?!

:22:53.:22:56.

This you do very carefully,

:22:56.:22:58.

because the director will say, "Did we SEE the oven properly?"

:22:58.:23:08.

THEY CHAT IN FRENCH

:23:08.:23:15.

'I didn't realise so many people were coming to lunch!

:23:15.:23:17.

'I panicked when I saw these big farmers with enormous appetites.

:23:17.:23:22.

'It's a bit much to ask one pheasant to feed six people.

:23:22.:23:26.

'One pheasant is fine for two. The mad balloonist and I had to make do with cream cheese.'

:23:26.:23:36.
:23:36.:23:49.

That

:23:49.:23:49.

That man

:23:49.:23:49.

That man was

:23:49.:23:54.

That man was definitely a genius. Right, it is time to find out if

:23:54.:23:58.

Marcus is facing food heaven or food hell. Food heaven, would be

:23:58.:24:02.

this vast selection of lovely prawns, Madagascan prawns,

:24:02.:24:07.

beautiful over here. They could be done with samphire, cooked in vodka

:24:07.:24:12.

with cream. Or the dreaded chicory which could be brazed. Fennel I

:24:12.:24:18.

know that you hate that. Which is what these two wanted and they

:24:18.:24:24.

stuck by their guns, it levelled the playing field.

:24:24.:24:33.

What happens now? You have to thank Janice, she went for food heaven!

:24:33.:24:35.

Janice, she went for food heaven! Thank you! First off, I'm going to

:24:36.:24:41.

get the prawns. Let's turn the heat up. These are Madagascan prawns.

:24:41.:24:46.

You can tell the prawn sizewise by numbers, they are number ones, twos,

:24:47.:24:50.

fives, whatever. The number relates to the size.

:24:50.:24:57.

So these are number fives. That is about five per pound or chemo.

:24:57.:25:02.

-- kilo. When when you are buying them, you

:25:02.:25:07.

would say you want a box of number five, but these are the huge

:25:07.:25:13.

massive ones. A little bit of olive oil in here.

:25:13.:25:17.

Lovely. We'll cook these. I'm not going to

:25:17.:25:20.

thoroughly cook them through at this stage. I'm going to leave the

:25:20.:25:23.

heads on. I'm glad you are leaving the heads

:25:23.:25:26.

on, I think it tastes better with them.

:25:26.:25:32.

The sauce I'm making with the shells. It is similar to your

:25:32.:25:42.
:25:42.:25:43.

favourite dish? I cook prawns with tequila and chorizo. I dry fry the

:25:43.:25:48.

prawns, marinade the prawns with the sausage, throw them in with a

:25:49.:25:58.
:25:59.:26:01.

bit of tomato, then chuck the tequila back on and burn it,

:26:01.:26:05.

flammaway it. It sounds good to me. That will be

:26:05.:26:14.

in Kenny's restaurant the next time you go! Now we are going to colour

:26:14.:26:20.

these. You can see how they change colour nicely. These were frozen,

:26:20.:26:28.

but we take these out. I'm so glad it was not food hell.

:26:28.:26:33.

The other thing I didn't say, I'm not mad keen on fruit with meat.

:26:33.:26:38.

That was the idea of food hell, though, Marcus! A built of chat yot

:26:38.:26:43.

in there. -- a bit of shallot in there.

:26:43.:26:50.

Then we add the shells. Lots of flavour in this. I had a

:26:50.:26:55.

similar dish to this, they cook it with ouzo.

:26:55.:27:00.

I thought I would do it with vodka. Stand back. That will definitely go

:27:00.:27:05.

up. Vodka is obviously highly flammable. We put it in, it burns

:27:05.:27:11.

the shells. That way you get the lovely smokey flavour on this. The

:27:11.:27:17.

vodka is in. They use this ouzo stuff. That is like rocket fuel.

:27:17.:27:23.

They sell it in plastic bottles with no labels on it, it looks like

:27:23.:27:30.

water! You can see eit is starting to crisp nicely. A bit of fish

:27:30.:27:35.

stock it does not take long to cook this at all. A bit of fish stock,

:27:35.:27:39.

some cream. Bring this to the boil.

:27:39.:27:44.

As soon as it comes to the boil, we take the whole lot and place it in

:27:44.:27:52.

a blender. The guys are doing our petals here. There, the whole lot

:27:52.:28:02.
:28:02.:28:02.

into a blender. The lid on.

:28:02.:28:10.

Blitz it through. Keep this pan on the heat.

:28:10.:28:15.

This is where you get the flavour from the shells, even mo so.

:28:15.:28:20.

would never have thought to -- even more so. I would never have thought

:28:20.:28:25.

to have done that. So, you get tonnes of flavour, more

:28:25.:28:30.

so than you world normally get and you pop that through. It gets rid

:28:30.:28:37.

of every bit of flavour you can get. It changes the colour slightly. Get

:28:37.:28:47.
:28:47.:28:50.

that out of way. -- out of the way. Then put our prawns back in again.

:28:50.:28:55.

Now let me show you what Kenny has been doing over here. These are the

:28:55.:29:02.

sun blushed tomatoes. A little idea I had from abroad.

:29:02.:29:08.

Let's put the samphire on now too. These are petals, you peel them,

:29:08.:29:16.

take the seeds out and slowly cook them in the oven.

:29:16.:29:24.

Just slowly, slowly, slowly. These have gone in at 200 degrees.

:29:24.:29:30.

Then we have a warming drawer, we put them in there, you can produce

:29:30.:29:35.

your sun dried tomatoes. A friend of mine told me he puts

:29:35.:29:42.

the oven on full, puts the tomatoes in, switches it off and then leaves

:29:42.:29:52.
:29:52.:29:53.

them in overnight. Yep. Lovely. Samphire, in from June to September.

:29:53.:30:00.

Don't buy it pickle fundamental you can get away with it. A tiny bit of

:30:00.:30:08.

seasoning. It does have salt in it coming from the marsh.

:30:08.:30:12.

Do you want the chervil chop snd leave it as it is.

:30:12.:30:19.

There are your prawns. Because these are big, they do take

:30:19.:30:23.

a while to cook. See how the colours have changed?

:30:23.:30:28.

If I didn't pass the sauce or blend it, you would not get the pinky

:30:28.:30:37.

coloured sauce to go with it. You have dill. Now although this

:30:37.:30:42.

has not got much of Ann seed flavour compared to fennel, it will

:30:42.:30:48.

go well with this. I want you to try the whole lot together.

:30:48.:30:54.

There you go, chef. You must have samphire on the menu?

:30:54.:31:04.
:31:04.:31:07.

Yes e and sea spinach. -- Yes, and sea spinach.

:31:07.:31:13.

Is that ready? Just about. Happy with that? Yes. So, a little

:31:13.:31:17.

bit of samphire. I love this sort of stuff. This is also good with

:31:17.:31:23.

lamb. It's nice, as the asparagus season

:31:23.:31:30.

finishes, the samphire is on. Do you have it on your menu? I ue -

:31:30.:31:39.

- I use it a lot. And now we get our prawns. Look at

:31:39.:31:46.

them. You are a lucky boy.

:31:46.:31:51.

Now if you get a little bit of butter and finish off the sauce.

:31:51.:31:59.

Finish off the sauce with a bit of butter and salt and pepper.

:31:59.:32:06.

Put these to one side. There you go. So, the dill is in there. Finish

:32:06.:32:16.
:32:16.:32:19.

off that sauce, looking good so far. The tomato petals on the top. There

:32:19.:32:24.

is so much flavour out of that. Finish it off with the butter at

:32:24.:32:33.

the end. Look at that! Delicious! A few

:32:33.:32:39.

bits... I'm expected to share this, am I? There you go! That's your

:32:39.:32:48.

food heaven, dive in. Right, see you later! We'll pass a

:32:48.:32:52.

prawn down there for these guys, so the girls can have a taste. Do you

:32:52.:33:00.

want to bring over your glasses, guys? To go with this Susy has

:33:00.:33:08.

chosen Chris Vermeulen, available from -- Vermentino 2010, available

:33:08.:33:15.

from Tesco. Priced at �6.99. Is that good? Cancel the bobbing,

:33:15.:33:21.

there is a God! I think it's you! What do you reckon to the sauce?

:33:21.:33:26.

That's delicious. I think passing it through a sieve,

:33:26.:33:32.

blending the shells, you get so much more flavour out of it. Happy

:33:32.:33:37.

with that? That is gorgeous. And another great wine to finish it

:33:37.:33:42.

off. That is basically three great wines all in one programme. You can

:33:42.:33:50.

have the glass Janice, and the bottle! Thank you.

:33:50.:33:53.

Well that's all from us today on Saturday Kitchen. Thanks to Daniel

:33:53.:33:55.

James Martin hosts the food show, with guest chefs Daniel Clifford and Kenny Atkinson. Comedian and TV presenter Marcus Brigstocke faces his food heaven or food hell. Plus some classic moments from Nigel Slater, Rick Stein, Anjum Anand and Keith Floyd. Wine expert Susy Atkins will be matching wine to all the studio dishes.


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