:00:00. > :00:07.We're back live with 90 minutes of spectacular
:00:08. > :00:32.I'm Matt Tebbutt and this is Saturday Kitchen Live.
:00:33. > :00:37.Joining me today, a talented trio - Gennaro Contaldo, Tom
:00:38. > :00:56.How long have I known you, Gennaro? Oh, you were like that! Lovely to
:00:57. > :01:03.see you Gennaro, are you bringing madness to the show? Not madness but
:01:04. > :01:05.happy food. What are you making? I am making whole sea bream cooked
:01:06. > :01:12.with cherry tomatoes. Orata all'acqua. Everybody look. It
:01:13. > :01:17.is so simple, so good! All right! I'm worried about your heart! We
:01:18. > :01:24.look forward to that. Tom, how can you top that? I can't
:01:25. > :01:33.top it at all. Where's my bagpipes! Can you play? No! I'm doing a brunch
:01:34. > :01:40.dish, which is seasonal, different. I am doing grouse.
:01:41. > :01:47.Battered with breadcrumb, pan fried, on toast with egg and watercress.
:01:48. > :01:52.Good! Lovely stuff. You are all about what's in season? Yes, I want
:01:53. > :02:00.to showcase, that this is accessible and affordable.
:02:01. > :02:08.Alex lent. Olly Smith. Look at you. In your lovely jacket. Suspect he
:02:09. > :02:13.smart? Hello! It is very nice. I love your elegance. What about the
:02:14. > :02:18.wines? In addition to my elegance, I'm bringing beer to the show.
:02:19. > :02:23.Is this a first? We have had beer on the show before but this dish is
:02:24. > :02:26.perfect with a cool beer. Fantastic.
:02:27. > :02:29.And we've got some fantastic films from some of the BBC's biggest
:02:30. > :02:31.food stars: Rick Stein, Keith Floyd, Mary Berry
:02:32. > :02:35.Our special guest today is a British actor who's brought an array
:02:36. > :02:38.of larger than life characters to our screens staring in a range
:02:39. > :02:40.of films from Lock Stock to League of Extra Ordinary Gentlemen.
:02:41. > :02:43.But for his latest venture he's stepped behind the camera!
:02:44. > :02:54.CHEERING AND APPLAUSE OK. So, you know the Italian, don't
:02:55. > :02:57.you? I do know the Italian. For many years, probably as long as you have!
:02:58. > :03:15.Yes, he is the reserved type! I saw him recently in a festival.
:03:16. > :03:20.They chucked him out! You are into your food? I am. I love my food.
:03:21. > :03:30.Do you have much time to cook at home? At home, it is great being an
:03:31. > :03:33.actor, you are away six days a week, or completely unemployed. So there
:03:34. > :03:40.are times when I know I have time to cook. So it is like, what am I going
:03:41. > :03:44.to cook tonight? So, I cook. That's what I do. I love it.
:03:45. > :03:51.You have brought your mum along today? Yes, Mum is here.
:03:52. > :04:00.Is she a big fan of the show? To be honest, she is a big fan of Gennaro.
:04:01. > :04:06.My family watch it and my six yearly twins have just started cooking. So
:04:07. > :04:12.that is exciting. So, you are here to face food heaven and hell, what
:04:13. > :04:19.is your idea of heaven? If you cook a lot it changes. But at the moment
:04:20. > :04:27.I'm really into cauliflower, beetroot, and my wife's sister has
:04:28. > :04:33.gone vegan. Duck. I love. You can do it in so many different ways. My
:04:34. > :04:40.first great memory of food was my mum taking us to have Peking duck.
:04:41. > :04:49.So that is a favourite. So, what about hell? Anything that
:04:50. > :04:54.wobbles! Anything in as pick jelly. Even as a kid, the pork pie. I can't
:04:55. > :05:00.stand it. The other thing is lobster. It is not that I don't like
:05:01. > :05:05.it but I don't get the fuss. This weekend I was with my friends, great
:05:06. > :05:12.mates, we took crayfish out of a river, and cooked it, the plethora
:05:13. > :05:18.of it, cooked it, broke the claw, stuck it with spaghetti, and it was
:05:19. > :05:22.free, and it was amazing. Lobster is like ?130, there is a big
:05:23. > :05:26.round of applause, I just don't get it. When there is free crayfish in
:05:27. > :05:30.the river, why eat lobster?! At the end of the show I'll
:05:31. > :05:33.be cooking your food heaven or food hell -
:05:34. > :05:35.so what's your food heaven? For your food heaven I am going
:05:36. > :05:38.to make you a delicious duck dish! I'll pan fry skinless
:05:39. > :05:40.duck breasts in butter. I'll make a salad with cauliflower
:05:41. > :05:43.and Moroccan spices and serve along with the duck and crispy duck
:05:44. > :05:46.scratchings made from the skin and drizzle with
:05:47. > :05:48.a beetroot dressing. I'm going to make you a lobster
:05:49. > :05:54.jelly, as you're not First, I'll make a delicious lobster
:05:55. > :05:59.stock, turning it into a rich consomme before finally setting it
:06:00. > :06:01.as a jelly. Once set I'll top with poached
:06:02. > :06:03.lobster and dress with chervil. But you'll have to wait
:06:04. > :06:14.until the end of the show to find Straight out of the '70s. Something
:06:15. > :06:17.that Fanny Craddock would have cooked in a ball gown.
:06:18. > :06:21.And don't forget you at home will decide Jason's fate!
:06:22. > :06:24.The vote is open right now for you to choose today's heaven
:06:25. > :06:27.or hell dish that we'll cook for Jason at the end of the show.
:06:28. > :06:30.Just head to the Saturday Kitchen website before 11am this morning!
:06:31. > :06:33.But we still want you to call us if you have a food or drink
:06:34. > :06:35.question today just dial: 0330 123 1410.
:06:36. > :06:41.You can also get in touch through social media
:06:42. > :06:42.using the hashtag 'Saturday Kitchen'.
:06:43. > :06:48.Right, on with the cooking; Gennaro, what are we doing?
:06:49. > :06:57.Ready, when you are. So, orata all'acqua. This manies
:06:58. > :07:03.crazy water. The combination is the wine, the water, the garlic, the
:07:04. > :07:08.chilli, the tomato and the basil inside and thennow cover everything
:07:09. > :07:14.and you are crazy! First, the spaghetti is straight in.
:07:15. > :07:17.Shall I pick the cherry tomatoes? Yes, cut them in half.
:07:18. > :07:21.Is there a region that this comes from in Italy? Well, this comes from
:07:22. > :07:24.my region. But also many other parts of Italy
:07:25. > :07:30.as well. They are making this because it is
:07:31. > :07:36.so easy, so quick. You can do it with quite a lot of different fish.
:07:37. > :07:41.Mackerel would be nice, sea bass would be nice, monkfish.
:07:42. > :07:45.So this is sea bream but it is not strict.
:07:46. > :07:48.Any kind of a fish. Trout is fantastic.
:07:49. > :07:54.OK. You have been travel over Italy
:07:55. > :07:59.recently? Yes, with Jamie all over Italy. There is a new programme
:08:00. > :08:03.coming out in the next year. You are going to watch it, it is really
:08:04. > :08:14.nice, about Nona. OK. Grand mothers? Yes.
:08:15. > :08:19.And what about grandmothers? Is it just Gennaro visiting grandmothers?
:08:20. > :08:23.No! But there are so many grandmothers that have fantastic
:08:24. > :08:28.recipes. They are afraid that one day they will disappear. So we made
:08:29. > :08:36.a show to make sure that we get it and transfer it to other beautiful
:08:37. > :08:41.people and show the world. Here, I have one-and-a-half cloves
:08:42. > :08:50.of garlic, a half a chilli. You are involved in the restaurants?
:08:51. > :08:58.Every single day, I love it. You still love it? Of course I do.
:08:59. > :09:04.You are no spring chicken, Gennaro? Are you sure? I can still Britain
:09:05. > :09:10.issing! I don't stay there all day long inside the restaurants, I
:09:11. > :09:16.usually am in Jamie's Italian for half a day. Or perhaps before lunch.
:09:17. > :09:20.So it is easy. But also I have so many young chefs that want to learn
:09:21. > :09:25.my way of cooking. I'm there to give it lots of love and passion. Believe
:09:26. > :09:31.it or not, Jamie also is spending a lot of time in the kitchen. People
:09:32. > :09:40.ask him if he cooks. Of course he cooks! Also he has six kids, it is
:09:41. > :09:54.nice to get out of the house! Six kids? Six we know of a! So, garlic
:09:55. > :10:02.and chilli, olives, capers, the bream, the fish. This is too much
:10:03. > :10:06.tomato but let's put it in. Don't, leave those, wash your hands!
:10:07. > :10:14.You are always telling me to wash my hands! Will we find this recipe in
:10:15. > :10:20.your book? Yes, this is in my book, Passion. My father used to make this
:10:21. > :10:26.particular dish. It works well. This is too much! It works well.
:10:27. > :10:32.OK. One second. I will tell you all about it.
:10:33. > :10:41.One second you cover it. Gennaro, how long do you cook the
:10:42. > :10:51.spaghetti for? Al dente. You know what it means? There is a
:10:52. > :10:58.tiny ridge in the middle? Because, because, you cook spaghetti, it says
:10:59. > :11:04.cook for eight minute but cook for six. All Italian don't like it like
:11:05. > :11:10.that too much. It is too much to the bite. But you chew it longer and you
:11:11. > :11:14.taste it better and digest it better.
:11:15. > :11:19.Does that apply to the British pallet, if you served it Italian
:11:20. > :11:27.style, they would like it? They love it.
:11:28. > :11:34.Now, this is going to go crazy. Wine, water, and the fish inside it
:11:35. > :11:41.- what is this man doing?! He is crazy! Any particular wine? Always
:11:42. > :11:46.white wine. Never use red wine. The colour does not work.
:11:47. > :11:51.It is also too strong sometimes. A nice dry white wine will work
:11:52. > :11:55.perfectly right. So, something you would drink.
:11:56. > :12:01.Yes, not cooking wine. There is no such thing as a cooking
:12:02. > :12:04.wine. It is true if you use a bad wine in cooking, the flavour has a
:12:05. > :12:12.negative impact. What do you think of seasoned wine?
:12:13. > :12:21.Seasoned wine? It issen sent in boxes with a little bit of salt and
:12:22. > :12:27.pepper in... Is it legal! Gennaro, when you cook the spaghetti, do you
:12:28. > :12:32.taste it, or put it to a timer. Or pull one out? I know roughly when it
:12:33. > :12:38.is ready. I pick it up. I don't taste it, I just feel.
:12:39. > :12:43.Everyone pulls a piece out, you drop it on the kitchen surface and try to
:12:44. > :12:49.eat it. That's what we do! The best one I saw, it was this man,
:12:50. > :12:58.actually... Did he throw it against the wall? He was picking up the
:12:59. > :13:04.spaghetti and he went like this. He squeezed it.
:13:05. > :13:09.I said why squeeze it? He said to see if the white line is inside.
:13:10. > :13:14.If you'd like to ask any of us a question then give us a ring
:13:15. > :13:20.Calls are charged at your standard network rate.
:13:21. > :13:28.Going back to the recipe, this is in your re-released book, Passion. Why
:13:29. > :13:34.re-release it? Because that book is a part of my life. It is the story,
:13:35. > :13:39.it is me from when I was a little boy. When I came to England.
:13:40. > :13:44.And all of these fantastic recipes that I got from my mother, father,
:13:45. > :13:50.from my friends. From all of the regions and I put them all together.
:13:51. > :13:53.Me and Jamie, we go to Italy to revive the fantastic recipes and
:13:54. > :13:58.bring them alive. I don't want them lost.
:13:59. > :14:05.We need to update it again. They need to be reinvented, like me.
:14:06. > :14:09.I reinvent myself everyday! So we have this fantastic book. We love
:14:10. > :14:14.it. Every single recipe works so well.
:14:15. > :14:19.Lots of people on social media are commenting on our tans. We have had
:14:20. > :14:24.a lovely summer holiday. I have had a lovely holiday.
:14:25. > :14:33.Where did you go? To the Amalfi coast. That is home? Yes. But it was
:14:34. > :14:38.so hot. The temperature reached 40, 42. I never remember anything like
:14:39. > :14:41.that. But it is nice as you see your sister, everybody who is there. It
:14:42. > :14:47.is really amazing. You have a lot of family there? I do
:14:48. > :14:52.indeed. Right, shall we eat this? Yes. It is
:14:53. > :14:58.so simple, everybody should cook this one. You put put it in a pot.
:14:59. > :15:03.You go away and come back, have a glass of wine it is ready! No
:15:04. > :15:09.messing around! No, here we go. The fish is ready.
:15:10. > :15:16.Oh, my. I had to look. Oh... Let's appreciate it on the
:15:17. > :15:23.plate! Now, here is the plate with a little bit of salad on the side.
:15:24. > :15:29.The spaghetti here in the water? Any water? No, there is plenty here.
:15:30. > :15:36.. Do me a favour, where is the basil? I will use this as well.
:15:37. > :15:42.Chop it all up. Taste it for seasoning.
:15:43. > :15:52.Just a little bit of salt. Come on! Look! This is lovely.
:15:53. > :15:58.It is called Ammando oil. Always from Italy! I know this doesn't take
:15:59. > :16:12.long but it is taking a long time now!
:16:13. > :16:21.My gosh, I hope the camera can see this. Delicious. Do you always make
:16:22. > :16:28.this much noise? Yes, I do. That could be off-putting. It is so
:16:29. > :16:29.simple. Remind us what it is called. It is sea bream cooked in acqua
:16:30. > :16:41.pazza a crazy water. After all that you need to sit down.
:16:42. > :16:50.My goodness. Has Gennaro cooked for you before? Yes, on my wedding day I
:16:51. > :16:58.took my wife, my new wife, my current wife. That was amazing. That
:16:59. > :17:05.phrase always goes down well, my current wife, it always goes down
:17:06. > :17:09.well. Tuck in. Don't forget the spaghetti, you can have two dishes
:17:10. > :17:15.for the price of one. Do you know what lovely? The water and oil has
:17:16. > :17:19.emulsified. It is not oily. It is not oily. We put very good oil in
:17:20. > :17:24.there. It makes you think of the Amalfi Coast, or Sicily. You might
:17:25. > :17:31.find the spaghetti is a little bit al dente. Easy to eat on live TV.
:17:32. > :17:36.Which wine are we having? I'm picking out a tremendous wine from
:17:37. > :17:40.the Co-op, from Sicily, Anita Grillo, it is nice and zesty, has a
:17:41. > :17:44.beautiful lemon flavour, full of Sicilian sunshine but also has a
:17:45. > :17:49.rich texture to pick up on the pasta and flesh of the zing in the wine
:17:50. > :17:55.which works brilliantly with cherry tomatoes, olives and the brighter
:17:56. > :18:00.flavours. If you are a fan of Italian whites like pinot gris Geo,
:18:01. > :18:06.Grillo is one to try. It delivers so much for the price. That is the
:18:07. > :18:10.grape variety? It is the grape variety. Are used to go into the
:18:11. > :18:15.fortified wine but these guys are near Sambuca and it is a fortified
:18:16. > :18:19.wine that they also make. It is beautiful and fresh. That is like a
:18:20. > :18:25.marriage made in heaven. I like that! You went to Sicily recently. I
:18:26. > :18:30.was cooking in the Sicily and I was blown away by the culture of Sicily,
:18:31. > :18:34.but the Fisk stomach fish, it was like going to the opera at the
:18:35. > :18:38.market, the people who had been their fourth generation after
:18:39. > :18:41.generation and the noise and smells, it was amazing. The wine and the
:18:42. > :18:45.vineyards as well, so many of them had so much to discover, this is
:18:46. > :18:55.from Sicily and it's a unique flavour. I've got to go. You will
:18:56. > :19:00.take me. It's a date! Amazing, Gennaro, as always. Remind us what
:19:01. > :19:05.you are cooking later. I'm doing grouse with black pudding for
:19:06. > :19:10.brunch. That looks beautiful on the plate. That is gorgeous but what you
:19:11. > :19:16.have made looks fantastic. If you want to ask any of us a question if
:19:17. > :19:19.you can get a word in edgeways, you can call zero 33 zero 123 14 ten.
:19:20. > :19:25.That's zero 33 zero 123 14 ten. Please call by 11am, or you can
:19:26. > :19:26.tweet questions using the hashtag #saturdaykitchen and use the website
:19:27. > :19:29.to vote for heaven and hell. Time now to join Rick Stein
:19:30. > :19:32.on his long weekend in Bordeaux and of course he's sampling
:19:33. > :19:49.all the food he can Bordeaux is an extremely pleasant
:19:50. > :19:56.place to wander about in search of something good to eat. There's a
:19:57. > :19:59.gentle calmness about the place. Fashions may change over the years
:20:00. > :20:06.but people will be behaving in exactly the same way they are today,
:20:07. > :20:11.having a glass with friends before supper. I do think the French do
:20:12. > :20:15.windows terribly well. I mean, look at those windows of there. I'm
:20:16. > :20:20.staying in a hotel this weekend but I just love to take over that flat
:20:21. > :20:25.on the second floor there. I would literally just spend all weekend
:20:26. > :20:31.just looking out of the window at what's going on in this square, and
:20:32. > :20:40.just nipping out for the odd dish or two. Look at that. That is obviously
:20:41. > :20:48.a tuna but this interests me, it is like a bass out of a nightmare, you
:20:49. > :20:55.wake up and think it is after me, it is a type of bass. I think it means
:20:56. > :21:01.thin but there is nothing thin about this fish, it must be about 40
:21:02. > :21:04.kilos. That is what I've got to have tonight, I love bass anywhere but
:21:05. > :21:11.I'm told this taste is absolutely legendary.
:21:12. > :21:18.I must say I like the look of this restaurant. It is not mucked about
:21:19. > :21:22.with, it looks like it has been here for 20, 30, 40, 50 years. It's one
:21:23. > :21:26.of the things I really like about France, because in a lot of cases,
:21:27. > :21:31.maybe because in the UK restaurants are such a new and emerging thing,
:21:32. > :21:36.all of the restaurants are a bit smart. This one is clearly smart,
:21:37. > :21:40.the prices are smart, the winds are smart but it doesn't have to look
:21:41. > :21:46.smart, you know? It is more to my taste, I must say. I think the look
:21:47. > :21:51.and feel of a restaurant is nearly as important as the cooking, and the
:21:52. > :21:55.smell here that I like wafting into the restaurant is that of hot butter
:21:56. > :22:05.and garlic to give a real sense of expectation, in other words an
:22:06. > :22:09.appetite. The famous French food writer wrote very seductively about
:22:10. > :22:14.the joys of smells and tastes, he said: I'm tempted to believe that
:22:15. > :22:21.the smell and taste are in fact but a single sense whose laboratory is
:22:22. > :22:27.the mouth and whose chimney is the nose. It would have to be a
:22:28. > :22:33.Frenchman to put it quite like that. This is the first time I've eaten
:22:34. > :22:37.this. There is something very special about a thick fillet to have
:22:38. > :22:44.fish because it rip Dummett retains its moisture, and I have to say this
:22:45. > :22:50.is delicious, particularly the skin. A lot of people don't like fish skin
:22:51. > :22:59.but when it is cooked like this and it is crisp. That was a new fish
:23:00. > :23:06.sensation for me, it really was. I would come here again easily, or
:23:07. > :23:11.maybe I should settle for steak and chips at this restaurant. Every time
:23:12. > :23:14.I go there is a queue. It must be the most successful steak and chips
:23:15. > :23:28.restaurant in Europe. Maybe tomorrow.
:23:29. > :23:36.Saturday morning, just had breakfast, the usual, fresh bread,
:23:37. > :23:39.coffee, fabulous butter, lovely jam, affect. And with two hours before
:23:40. > :23:52.lunch, the best time to explore the market. The market is in the centre
:23:53. > :23:57.of Bordeaux, the market of the capuchin fries, and the coffee is
:23:58. > :24:01.named after their brown habits. Funny how things adapted in life.
:24:02. > :24:07.This is the biggest market in Bordeaux and I have to say it is
:24:08. > :24:10.very pleasing on the eye. In French markets, it's not just the place for
:24:11. > :24:18.the daily shop, it is a good place to eat really fresh produce. Before
:24:19. > :24:25.I came away somebody said what makes a perfect weekend the perfect
:24:26. > :24:29.weekend, and I thought this, everyone sitting down, eating lovely
:24:30. > :24:44.seafood and drinking some lovely fresh white wine. That's it for
:24:45. > :24:51.starters. Could I have sept from me. Merci. The smell of them frying, it
:24:52. > :24:59.is floral and fragrant, no wonder they are the best mushrooms. Pardon,
:25:00. > :25:02.sorry about that! It is a real might me doing TV sometimes because people
:25:03. > :25:09.are just going about their normal life and you sort of interrupt them.
:25:10. > :25:13.She just gave me a great shelf, she was like, get out of my way. But the
:25:14. > :25:19.smell is so good, the winemaking, the vintage is in, and the grapes
:25:20. > :25:22.have been picked at the mushroom season is just starting, you
:25:23. > :25:29.couldn't imagine a more perfect time of the year to be in Bordeaux. I
:25:30. > :25:38.can't resist actually eating them. The smell of the garlic and parsley
:25:39. > :25:52.sprinkled on them, fabulous. I've just noticed I'm standing in the
:25:53. > :26:00.Alle Margaux and the intersection is with the Alle Sain-Emillion, a great
:26:01. > :26:04.way to say, meet me here and we will eat.
:26:05. > :26:06.Thanks Rick and we'll have another long weekend
:26:07. > :26:10.If you were watching BBC Breakfast earlier,
:26:11. > :26:13.you would have seen presenters Naga and Jon asking viewers to send us
:26:14. > :26:21.in mushroom recipe ideas for me to cook live on the show!
:26:22. > :26:27.Thank you to everyone. We have picked Rebecca Collins from
:26:28. > :26:32.Pontypridd for a creamy mushroom soup recipe with crispy garlic
:26:33. > :26:39.bread. So, here we go. We haven't practised this, so what could go
:26:40. > :26:41.wrong? What I'm going to use is traditional, shallots, garlic,
:26:42. > :26:47.celery, and a potato going in to thicken it and I will great it down
:26:48. > :26:51.so it cooks quickly because we haven't got much time. We have some
:26:52. > :26:56.dried porcini which have been soaked, chopped up and it will
:26:57. > :27:00.produce massive flavour -- grate it down. Some other mushrooms going in
:27:01. > :27:03.the base, with Portobello, giving it a nice boost, and finish with
:27:04. > :27:09.sauteed mushrooms, a bit of truffle Parmesan and red onion and some
:27:10. > :27:16.crispy bread. Did you find that all down the market? I am still
:27:17. > :27:22.sweating, you know, because I couldn't really find the one I
:27:23. > :27:25.wanted. You know me, I've got connections. To be honest, it's very
:27:26. > :27:28.straightforward, once you have the mushrooms everything else is very
:27:29. > :27:34.basic. A lot of this will be kicking around at home. I will try not to
:27:35. > :27:37.throw that on the floor. Jason, congratulations, on your debut as a
:27:38. > :27:48.director, it came out yesterday. It is out on iTunes. Eat Locals,
:27:49. > :27:50.Saturday night, cook this soup and watch Eat Locals, perfect. Tell us
:27:51. > :27:56.about it, it is a vampire kind of comedy horror. It is a traditional
:27:57. > :27:59.English mix of two genres, which is horror and comedy comedy has been
:28:00. > :28:04.done a million times before, but this is my little try at it and I'm
:28:05. > :28:09.really happy with it. It is a great cast, Jones, Dexter Fletcher,
:28:10. > :28:13.Mackenzie Crook. All of the Brits, basically the reason they let me do
:28:14. > :28:16.it, because they said if you can cast it out of your phone we will
:28:17. > :28:24.give you the money, because we had no money. That is quite good.
:28:25. > :28:27.Charlie Cox, who did Daredevil in the States, he just said where and
:28:28. > :28:33.when, and Tony Corrente, so I was very lucky. I don't know if I get to
:28:34. > :28:36.rub that lamp many times. It is great after 30 years of making films
:28:37. > :28:42.to have that many people in your phone. Was a terrifying stepping out
:28:43. > :28:47.of your acting arena into direction? I have never been the sort of actor
:28:48. > :28:52.who sits in his trailer, I always like to sit by the camera, even here
:28:53. > :28:55.today, I'm looking at the Crane and thinking that is a nice bit of kit,
:28:56. > :28:59.I've always been the person technically interested in that sort
:29:00. > :29:02.of stuff. For the last 50 years I've been thinking it is time to grab the
:29:03. > :29:07.reins and got hold of the means of production and get on with it. Have
:29:08. > :29:11.any of your acting friends seen it? Most of my acting friends lie
:29:12. > :29:16.blatantly unsay it is brilliant, I love it, you are a natural, you are
:29:17. > :29:20.an hotel. Must have seen it, Dexter Fletcher is yet to see it but now
:29:21. > :29:26.it's on iTunes they will all watch it, that's the plan. So you enjoyed
:29:27. > :29:29.it? I loved every minute of it. The great thing about it was that nobody
:29:30. > :29:35.got any money but Gennaro and Jamie Oliver, bless them, because I had no
:29:36. > :29:39.money to feed anyone, so Jamie sent all of his trucks, all of his sort
:29:40. > :29:48.of wedding trucks he wasn't using and we used Gennaro's graduates from
:29:49. > :29:53.15, so every day we had no money, everyone was freezing but they were
:29:54. > :29:57.having lobster pakora, you know? We used the graduates to come and cook
:29:58. > :29:59.for us, so we had six guest chefs, and at least they were fed well.
:30:00. > :30:13.That's fantastic. So, let's recap the recipe. This is
:30:14. > :30:19.the base, a rot going on. There is potato, mushrooms, porcini
:30:20. > :30:25.mushrooms, celery, shallots, garlic and thyme. I will cover it with
:30:26. > :30:29.water. Blitz it with a splash of cream and do the garnish.
:30:30. > :30:35.So that is the stock and will become the soup? There is so much flavour
:30:36. > :30:42.in there, you don't need to add stock. If you wanted to, you could
:30:43. > :30:47.stick in a chicken or a veg stock but you don't really need it.
:30:48. > :30:57.The dried mushrooms, act as a stock? Totally. Would you use the mushroom
:30:58. > :31:05.liquor? I have read books that says not to, as it is gritty? No, it is
:31:06. > :31:11.good. It improves the flavour. If Gennaro says it is good, then you
:31:12. > :31:15.can use it. Well, I collected the mushrooms. I
:31:16. > :31:23.duping the potato for you to grate it, what else! I remember, Gennaro,
:31:24. > :31:30.when you looked up into the tree and it was like "oh, my God, look at the
:31:31. > :31:35.tuition fee! " It was pulled from the tree it was supposed to be
:31:36. > :31:40.chicken of the tree. He pulled it out of the tree, sliced it up and
:31:41. > :31:47.cooked it and we ate in the forest. Very romantic! I know, the two of us
:31:48. > :31:55.holding hands. You flew in from Bulgaria? I am
:31:56. > :32:01.doing a show called Jamestown for Sky.
:32:02. > :32:05.It is great. Sophie Rendell, she is lovely.
:32:06. > :32:15.Everyone in it is beautiful, apart from me! There was a scene where you
:32:16. > :32:26.are having a kidney stone take taken out? It is grew some. Everyone looks
:32:27. > :32:32.good in it apart from me! So, we have the mushrooms here in this
:32:33. > :32:38.pan... Jason, what is it about vampires? To be honest, when I
:32:39. > :32:43.decided to do this, it has taken ten years to get it on the screen. Ten
:32:44. > :32:48.years ago, vampire flicks were cool and trendy. Like Lock, Stock and Two
:32:49. > :32:54.Smoking Barrels. After that, a plethora of gangster flicks, the
:32:55. > :32:59.same with vampire films. I think that they have gone out of fashion
:33:00. > :33:05.but my film will bring it all back. You have been filming in China? Yes,
:33:06. > :33:10.I have. It's a novel called V. They were
:33:11. > :33:19.looking for an English actor to play it. It is about a cartographer, and
:33:20. > :33:26.they found me. Everyone was like, why was I doing it. It took eight
:33:27. > :33:32.years to make. But it became the highest growing Russian film of all
:33:33. > :33:37.time. So I am well known in the Urals.
:33:38. > :33:46.Your mum said you were as big as James Bond over there? Well, massive
:33:47. > :33:51.in the Urals! I was on your instar gram last night. There is a lot of
:33:52. > :33:59.pictures of Gennaro popping up? There is. I'm blessed. I love to
:34:00. > :34:03.cook. But I have Gennaro, and DJ barbecues, Jamie Oliver and loads of
:34:04. > :34:09.the graduates who are doing so well. I've been involved with 15 for
:34:10. > :34:14.years. Yes, from the beginning. Gennaro and Jamie would take the
:34:15. > :34:19.graduates to teach them about herbs and wine and Italian cooking. There
:34:20. > :34:25.were these monotone guys, a lot of them have been in prison, a lot of
:34:26. > :34:32.them have had very hard live, very quiet and monotone, and then you go
:34:33. > :34:37.like that and give them a herb and they are like "wild basil" they
:34:38. > :34:46.immediately light up. And it is amazing to see these kids turning
:34:47. > :34:52.into great cooks. You should have seen the crew with
:34:53. > :35:01.their faces lighting up when we said we would cook lobster! I bet I they
:35:02. > :35:06.did! So, the crouton are coming along nicely, the mushrooms, there.
:35:07. > :35:10.It is time to blitz the soup. In an ideal world you would let it cook
:35:11. > :35:14.for 20 minute but let's get on with it now.
:35:15. > :35:20.So, back to 15, what do you do? How do you help? When I did Lock, Stock
:35:21. > :35:23.and Two Smoking Barrels, a lot of the kicks associated with the
:35:24. > :35:28.gangster stuff. So Jamie would take me along with him to Italy and we
:35:29. > :35:34.would, I loved it obviously, I was learning as much as they were! It is
:35:35. > :35:41.a nice little holiday! Fantastic. There is a place there where I got
:35:42. > :35:51.married. It is part of my history and where Jamie takes the 15
:35:52. > :35:56.graduates. So I would go along and they were like "I know you. I've
:35:57. > :36:08.seen you on the telly", so I would go along for the freeride, really,
:36:09. > :36:14.it was amazing. So, the soup is being blitzed up.
:36:15. > :36:19.The mushrooms with a little bit of tarragon, parsley. Let's get this as
:36:20. > :36:25.smooth as you like. We could pass it but it takes too long, I would do it
:36:26. > :36:30.through a sieve at home. Let's get Rebecca on. Rebecca, how do you
:36:31. > :36:32.think we are getting on here? We are winging it a little bit this
:36:33. > :36:39.morning. It looks good so far.
:36:40. > :36:43.I will try this. Is this the sort of thing you were
:36:44. > :36:48.hoping for? Definitely. I wish I could taste it.
:36:49. > :36:54.We will translate it for you and let you know what it tastes like. I'm
:36:55. > :37:03.impressed with the quiet blender. When I talk, my Mrs Puts the blender
:37:04. > :37:08.on. Oh... But that is amazing. OK. Let's see where we are at.
:37:09. > :37:19.We are good. This is a very thick soup. Very rustic, as they would
:37:20. > :37:24.say. A bit of that. A few mushrooms. I like this recipe,
:37:25. > :37:28.Rebecca. We usually have it in the winter
:37:29. > :37:33.when it is really cold. . I have your red onion in there as
:37:34. > :37:39.well. Some of the mushrooms.
:37:40. > :37:43.This is a really hearty one-pot dish.
:37:44. > :37:49.That could feed four! I tell you what, you finish off that side.
:37:50. > :37:57.Add a little parmesan. Nicely grated so it melts in.
:37:58. > :38:05.Put some on. We all love some parmesan. A little bit of truffle,
:38:06. > :38:11.in fact, I might not use this, as I can't get it working.
:38:12. > :38:18.Right, here we go. Jason, taste away! Thank you everyone who sent in
:38:19. > :38:24.recipe ideas. How is it? Mmm! It's a big plate of
:38:25. > :38:30.food. I tell you what, it could do with
:38:31. > :38:39.some salt! It could do with some salt! Let's not lie! That's not your
:38:40. > :38:45.fault, Rebecca. Another 20 minutes in the cooking
:38:46. > :38:50.process. And that will be lovely. Re-Rebecca, are you happy with that
:38:51. > :38:51.one? Perfect. A little longer in the cooking too.
:38:52. > :38:56.So what will I be making for Jason at the end of the show?
:38:57. > :38:58.Food heaven ? duck with a cauliflower salad
:38:59. > :39:00.and beetroot dressing I'll pan fry skinless duck breasts in butter.
:39:01. > :39:03.I'll make a salad with cauliflower and Moroccan spices and serve along
:39:04. > :39:05.with the duck and crispy duck scratchings made from
:39:06. > :39:07.the skin and drizzle with a beetroot dressing.
:39:08. > :39:12.First, I'll make a delicious lobster stock,
:39:13. > :39:14.turning it into a rich consomme before finally setting
:39:15. > :39:18.Once set I'll top with poached lobster and dress with chervil.
:39:19. > :39:20.And don't forget Jason's fate is down to you at home!
:39:21. > :39:23.You've still got around 25 minutes left to vote for either
:39:24. > :39:26.heaven or hell just go to the Saturday Kitchen website now.
:39:27. > :39:28.We'll find out the result at the end of the show!
:39:29. > :39:31.Now it's time to catch up with the master that is Keith Floyd.
:39:32. > :39:34.He's messing about on the river in the Perigord region of France
:39:35. > :40:48.and makes a local salad using goose giblets!
:40:49. > :41:00.I'm cooking for you, a dish typical of the region it uses, come in
:41:01. > :41:06.close, Clive. It is pre-prepared goose Gibb let's. You can buy them
:41:07. > :41:16.anywhere in England and around the Perigord.
:41:17. > :41:21.Into the the hot walnut oil you put the Gibb lets and add a few
:41:22. > :41:28.croutons, already slightly fried. You warm them through and add a few
:41:29. > :41:33.fresh walnuts. It is nice that this is a walnut-producing region. They
:41:34. > :41:38.have that fresh taste, not three months after Christmas taste that
:41:39. > :41:42.many of ours have! And then the salad. It is spitting and burning my
:41:43. > :41:47.little knees! We will not worry about that too much at the moment.
:41:48. > :41:53.Finally, a little wine vinegar into that. Let it bubble. You can smell
:41:54. > :41:58.the lovely vinegar mixing with the walnut oil. Tip it off the top of
:41:59. > :42:02.there like that. Grab a fork, stir it around a little bit and have a
:42:03. > :42:08.little mouthful! It is quite delicious and very simple.
:42:09. > :42:16.Here comes another one. I thought we had got away from them.
:42:17. > :42:28.Look, bloody menace, they are! # A lazy river in an open bowl
:42:29. > :42:40.# Come and break the spell # Crazy, lazy, river
:42:41. > :42:42.# Mon dieu! The river Dordogne, gives the Perigord a leafy
:42:43. > :42:48.atmosphere. It is beloved by the British. This
:42:49. > :42:59.was the front line of the Hundred Years War. But they were so busy
:43:00. > :43:07.building castles, they didn't have much time for anything else. Here in
:43:08. > :43:11.Bergerac, it is Saturday morning. The most busy market morning of the
:43:12. > :43:17.week. Too busy to stop, even for death! I have never been here before
:43:18. > :43:22.but the first thing to do is go into a good bar. Find somebody who is
:43:23. > :43:25.chatting, and ask him who runs the best restaurant in the region and
:43:26. > :43:32.then go there and make friends with the owner.
:43:33. > :43:37.This is Jaques, when is a super guy. Then get him to take you around the
:43:38. > :43:41.market. And this is the essence of the place.
:43:42. > :43:47.And when he stops chatting to the women, because he is one of those
:43:48. > :43:51.fellows, we are going to spend a great morning here. You may think
:43:52. > :43:56.once you have seen a French market, once, you have seen them all. But
:43:57. > :44:01.you would not be more wrong. It is here, where the produce is
:44:02. > :44:06.sold from the people from around the regions that you find the regional
:44:07. > :44:10.special alities. It is where people meet each other and discuss what
:44:11. > :44:15.they are having for lunch it is also where to pick up tips, like what to
:44:16. > :44:22.do with duck's feet? We would throw them away but not here in the Pe
:44:23. > :44:29.are, igord, they put them in soups and after wards grill them with a
:44:30. > :44:36.little bit of butter. For the most ex-questions outly prepared parking
:44:37. > :44:39.metre, this gets the Floyd award. This is pure pig fat? Just pig fat?
:44:40. > :45:00.OK. Here is another remarkable thing,
:45:01. > :45:06.peculiar to the region. It is a chicken blood pancake. When they
:45:07. > :45:14.kill the chicken, they let the chicken blood run on to the plate.
:45:15. > :45:21.When it coagulates, they can make a pancake out of it, it is now cooked
:45:22. > :45:27.and cold. What else to do with it? Well, chop this up into pieces, add
:45:28. > :45:32.parsley, and then toss this with pork fat into the potatoes and you
:45:33. > :45:34.have a fabulous meal that has not cost much money. A poor country that
:45:35. > :45:43.uses everything! The marketplace is not just for
:45:44. > :45:47.buying lunch, it's for a quick check on what has been happening last
:45:48. > :45:52.week, checking out any deals that can be done, for seeing and of
:45:53. > :45:55.course for being seen. The chief of policeman is in disguise so I think
:45:56. > :46:00.we are a safe, he's the guy with the sunglasses on his head. He is a sort
:46:01. > :46:04.of Godfather in this town and he knows everybody and you couldn't
:46:05. > :46:06.have a better guy. Where are they now?
:46:07. > :46:12.Keith and his giblets, looking forward to next week already.
:46:13. > :46:17.Still to come on today's show: Nigella Lawson shows us her recipe
:46:18. > :46:19.for a vegan chocolate cake made with pistachio
:46:20. > :46:21.and dried rose petals - and she says it her best
:46:22. > :46:24.And it's almost omelette challenge time!
:46:25. > :46:26.So, today's puns are in honour of our guest
:46:27. > :46:36.Let's hope there's no bad blood between Gennaro and Tom,
:46:37. > :46:41.and they get their teeth stuck into the competition to make
:46:42. > :46:48.They still have to be properly cooked, so don't bite my head off
:46:49. > :46:52.And will Jason get his food heaven, duck breast with a cauliflower
:46:53. > :46:54.salad, and a beetroot dressing or food hell, lobster jelly?
:46:55. > :46:58.There's still a chance for you to vote on the website and we'll find
:46:59. > :47:13.We are going to do a brunch dish but with grouse, grouse season, game
:47:14. > :47:16.season just now and I think it is fun, something people could do at
:47:17. > :47:23.home on a Saturday or a Sunday. You want people to eat more game. I do.
:47:24. > :47:27.We are full of it in this country. I almost said riddled with it but
:47:28. > :47:29.that's not the right word. Not many people see it as affordable or
:47:30. > :47:34.accessible and you think differently. I do and I'm a big fan
:47:35. > :47:38.of game and we use it in the restaurant a lot but I'm tired of
:47:39. > :47:41.people saying it is not acceptable and too expensive. It is really
:47:42. > :47:45.accessible, especially at this time of year in the grouse season and we
:47:46. > :47:50.are going into the partridge and pheasant season and it is super
:47:51. > :47:55.tasty. It is absolutely delicious. The price fluctuates quite a lot.
:47:56. > :47:59.This grouse, how much would this cost? A young grouse at this time of
:48:00. > :48:04.year, you would pay between ?5 and ?6 for a bird and you get two
:48:05. > :48:10.breasts and two portions. It is no more expensive than a scholar, for
:48:11. > :48:16.example? Exactly. And it's just the flavour, the flavour is in there.
:48:17. > :48:23.People have childhood memories... Of grouse? Being put off by game, like
:48:24. > :48:28.fish with bones in it and that type of thing. It is also the hanging
:48:29. > :48:36.thing, if it is not handled correctly it can be full of shot and
:48:37. > :48:39.very strong and too gamy. Like anything if it is done properly it
:48:40. > :48:43.can be a real joy. How long would you hang the birds, pheasant or the
:48:44. > :48:50.partridge or anything? How long would you hang it forth, week or
:48:51. > :48:55.two? You could do if you want to do that personally but I don't hang it
:48:56. > :49:03.at all. Not at all? No I don't hang it, straight, gutted. When I first
:49:04. > :49:12.came to England, you know, pheasant, you had to hang it for nearly two
:49:13. > :49:16.weeks. For what? Where I come from, two weeks, I'm put in prison. What
:49:17. > :49:20.about the shot? People are concerned about the shot when you get it. You
:49:21. > :49:25.have to be aware it is a wild bird and has to be shot in order to eat
:49:26. > :49:32.it. So just be really aware of that, you know? It's a bit like eating
:49:33. > :49:36.shellfish. Be aware of it and take it out? There is no damage with the
:49:37. > :49:42.fact that it is lead shot? Not that I'm aware of. Do you shoot
:49:43. > :49:50.shellfish, Tom? Not often but there is a risk. So this recipe is in your
:49:51. > :50:01.new book. Yeah, I just launched a book called Meat And Game to show
:50:02. > :50:03.how accessible game is. Da Ros and beautiful recipes in there which I
:50:04. > :50:07.was looking at last night and this is sandwiched between the grouse
:50:08. > :50:13.sausage roll and another recipe that was rolled in, what was it? That is
:50:14. > :50:17.maybe one of the more adventurous ones. Grouse, pheasant, lots of
:50:18. > :50:22.different recipes that people can do at home, that's what I'm trying to
:50:23. > :50:28.get across. So you are making the mayonnaise, lovely. And if you could
:50:29. > :50:31.put some in the machine and blitz it with the watercress, please, so it
:50:32. > :50:39.goes lovely and green. Watercress goes so well with game in general. I
:50:40. > :50:44.have got this pan really hot. OK. And I'm going to pan fry the breasts
:50:45. > :50:47.so they go crispy and we will do some nice toast. Right, you want
:50:48. > :50:52.some of this for garnish? If you could keep some for the garnish. And
:50:53. > :51:00.you don't want the stalks, right? No. Tom, is venison game or is it
:51:01. > :51:04.just birds? Venison is classed as game as well and venison is
:51:05. > :51:12.delicious and really healthy. It is super lean. And fuller flavour. And
:51:13. > :51:16.as a chef, is the same, you say, I got this haunch of venison, what do
:51:17. > :51:19.I do? Sometimes viewers ask these questions and that's what I'm trying
:51:20. > :51:23.to achieve with the book, to show how to use different things. Have
:51:24. > :51:28.you found game is getting more popular, less popular or staying the
:51:29. > :51:30.same in the restaurant? It is getting more popular, people are
:51:31. > :51:33.coming to the restaurant because they know that we serve game and
:51:34. > :51:37.they want to eat something different, something that is really
:51:38. > :51:42.in season and full of flavour. Don't forget if you'd like to try Tom's or
:51:43. > :51:45.any other studio recipes visit the website
:51:46. > :51:50.www.bbc.co.uk/saturdaykitchen. Now, look at that, we have got a lovely
:51:51. > :51:56.golden colour on this. It is very quick. Yes, really fast. We have
:51:57. > :52:00.some black pudding as well, black pudding and fried egg. I love black
:52:01. > :52:05.pudding. I just love a black pudding. You can cook them in many
:52:06. > :52:12.different ways. And now the toast. You've had your restaurant for 11
:52:13. > :52:15.years now? Has it flown by? Yes, we were just a young couple, my wife
:52:16. > :52:22.and I opened the restaurant in 11 years ago. Still loving it? More
:52:23. > :52:25.than ever. 11 years ago we had just two chefs, a second-hand stove and
:52:26. > :52:29.20 bottles of wine on the list and off we went. It has just grown
:52:30. > :52:34.naturally, organically in a way, and I'm really proud of that. We just
:52:35. > :52:41.finished the Edinburgh Festival so it is a really busy time of year for
:52:42. > :52:48.us. The fried egg. Do you like that? I love the festival. Running around
:52:49. > :52:53.ragged? Like a madman, I don't see much of the festival. There is the
:52:54. > :52:57.old mayonnaise. Lovely. Look at that, that is just the mayonnaise
:52:58. > :53:05.command in the blender with the watercress shoots, spread it on the
:53:06. > :53:11.toast. Try and get the toast nice and warm, it is so nice when it all
:53:12. > :53:19.comes together. And then I will put the black pudding on and a bit of
:53:20. > :53:22.salt on top of here. This is a lovely gutsy brunch dish. It is
:53:23. > :53:28.proper cooking. And it's very filling. With the black pudding. You
:53:29. > :53:33.won't have to eat until the evening with this, it's going to sort you
:53:34. > :53:41.out. This will feed two. Definitely, I've only put one breast on there.
:53:42. > :53:48.Do you want me to cut this out? Let's be like chefs. It's going
:53:49. > :53:52.against everything I believe in! LAUGHTER
:53:53. > :54:00.This man knows how to cook an egg. There we go! It is not that easy,
:54:01. > :54:04.though. I know a very good chefs who cannot cook an egg. Michel Roux, one
:54:05. > :54:09.of his tests he makes them do is cook scrambled eggs and it's not
:54:10. > :54:14.easy. Lovely egg on top of there. We can get a little bit of salt and
:54:15. > :54:17.cracked black pepper. Look at that. Are you charging back up to the
:54:18. > :54:22.restaurant later tonight? Straight back on the train and I will be in
:54:23. > :54:30.the restaurant on service tonight. Lucky boy. Right then. Let's move
:54:31. > :54:35.that over there. Remind us what it is called. Brunch will never be the
:54:36. > :54:45.same again, grass rolled in bread comes, pan-fried, watercress, fried
:54:46. > :54:49.egg and black pudding. -- breadcrumbs. Jason Cummings ready
:54:50. > :54:56.for a bit of grouse. Are you a fan of game? Yes, I do eat it. Venison
:54:57. > :55:00.is in the supermarkets, that's why I asked about it. It is a creeper,
:55:01. > :55:05.when you get one thing in... People say I can't find it, but go to your
:55:06. > :55:10.butcher, say excuse me, I want to cook with grouse, go to be farmer's
:55:11. > :55:14.market, or online. Any butcher loves it, if you go into the butcher and
:55:15. > :55:21.ask them things they love it. Am I doing this? Dive in! I'm going to
:55:22. > :55:28.have a bit of black pudding there. The grouse. Gennaro, do you want to
:55:29. > :55:34.dive in. Was Jason has finished, he is finishing them all! I think he's
:55:35. > :55:37.enjoying this show. I used to drive my friends mad, wheeze to go to
:55:38. > :55:41.Greece and I could never afford the proper breakfast and I would go,
:55:42. > :55:48.just let me a bit. And they would go, Jason! On the your mate's
:55:49. > :55:53.breakfast? You know what, with grouse you can serve a wine, pinot
:55:54. > :55:55.noir is great, but the dish is a celebration of Scotland and I've
:55:56. > :55:58.chosen Harviestoun Schiehallion, which is a craft beer, an
:55:59. > :56:04.award-winning pilsener, phenomenal quality. I think the quality of beer
:56:05. > :56:07.these days is right up there. It is something I think partners
:56:08. > :56:10.beautifully with the dish but it's brunch. It is 11 o'clock in the
:56:11. > :56:13.morning of some people like me want to drink wine but you might want
:56:14. > :56:19.something a little more refreshing. I will leave the bottle their
:56:20. > :56:26.Justine Keay should -- just in case. 50% of their malts come within three
:56:27. > :56:29.miles of the brewery. It is called Schiehallion because it's a mountain
:56:30. > :56:32.in Scotland and the brewer Stuart climbed it and it was a crisp
:56:33. > :56:36.flavour that reminded him of being up in the freshness of a mountain.
:56:37. > :56:42.Feel free to leave some! There is only one plate! That is amazing,
:56:43. > :56:47.absolutely incredible. You have finished them all! I think you'll
:56:48. > :56:52.find I have left a little. What you think about the beer? I think that
:56:53. > :56:56.is like a revelation, I think it is perfect. Perfect, who wants to drink
:56:57. > :57:02.wine at 11 o'clock? Apart from me! But if you have a beer like that it
:57:03. > :57:07.sets up the weekend perfectly. Beer, that dish. It is almost like an IPA,
:57:08. > :57:11.isn't it? It has a richness and with the bread and the big flavours.
:57:12. > :57:17.Especially with the game, it goes ever so well. For me, I cannot eat
:57:18. > :57:20.it pizza without having a beer on top, not wine. In Naples in a lot of
:57:21. > :57:28.pizzerias they serve it with beer. Nice one, Ollie. Time for a tasty
:57:29. > :57:34.recipe from Mary Berry who has gone fishing today in Botany Bay in Kent
:57:35. > :57:42.and cooks up a delicious seafood linguine. Take it away, Mary. Today
:57:43. > :57:45.I'm in Botany Bay, Kent, to meet a local naturalist Doctor Alastair
:57:46. > :57:50.Bruce, to see that he can help me catch some of the local delicacies.
:57:51. > :57:55.This is a marvellous stretch of coastline. What would one expect to
:57:56. > :57:59.find. Would catch prawns, there are plenty of winkles and occasional
:58:00. > :58:03.wild oysters and the rocks beside us are often full of lobster and crab.
:58:04. > :58:08.So it is a serious smorgasbord of shellfish. When did you last find
:58:09. > :58:15.your lobster here? I get about a dozen or so every year and a few
:58:16. > :58:19.years ago a certain gentleman showed me the right holes to put my hand in
:58:20. > :58:23.and get the lobsters out so it is a closely guarded secret, I'm afraid.
:58:24. > :58:26.With Alistair keeping his lobster spots close to his chest I'm
:58:27. > :58:30.interested in catching some prawns. Mind your step, there is a few holes
:58:31. > :58:42.and dimples. I'm being really careful. Good. OK. OK. I'm the king
:58:43. > :58:49.of the castle. I'm definitely after prawns. There is a good chance. Wish
:58:50. > :58:52.me luck. Good luck. They will be right underneath you with a bit of
:58:53. > :58:57.luck. Prawns can be found all around the British coast, they live in
:58:58. > :58:59.areas where they have rock and we'd cover. If you want to catch them,
:59:00. > :59:07.try low tide during the summer months. I'm being very... And then
:59:08. > :59:15.I'll catch them going with the current. There we go. There's not a
:59:16. > :59:22.lot of sport in there. Well, you've got some edible seaweed. OK, I think
:59:23. > :59:30.I was a bit quick. Nice and gently. I've got one! I promise you I've got
:59:31. > :59:38.one! Fantastic. It is a whopper. There you go. No, it's mine! That is
:59:39. > :59:42.a sheer beauty and it's all mine. With my meagre catch and Alistair's
:59:43. > :59:46.slightly better whole, we should have enough for a fisherman's
:59:47. > :59:50.supper. I'm going to do the cooking because you are the fishermen, I
:59:51. > :59:55.didn't know what I was doing really. You say always cook it in sea water
:59:56. > :00:03.if you can. Yeah, there you go. Look at this. Straight in. They have gone
:00:04. > :00:08.from translucent two pale pink. In a minute, our fisherman's tea will be
:00:09. > :00:12.ready. Absolutely and it is all free. The most exciting thing of all
:00:13. > :00:15.is doing it on the beach, sitting around, and we will have such an
:00:16. > :00:18.appetite when it comes. It's a pity we didn't catch twice as many
:00:19. > :00:24.prawns. Nothing could be fresher, could it? Lovely colour, isn't it?
:00:25. > :00:30.It is so exciting. Mind you, I think I can see the one I caught, it's
:00:31. > :00:34.that very big one there. It was pretty big, wasn't it? It was, I
:00:35. > :00:42.will give you that. And a little bit of lemon, so here goes. All the
:00:43. > :00:46.best. Cheers. That is really nice. You know, I'm sure it's better to
:00:47. > :00:50.cook them in the salt water, it's beautiful, it doesn't need any
:00:51. > :00:59.mayonnaise or anything. Very nice. This, to me, is wonderful. It's a
:01:00. > :01:05.treasure from the sea. The beauty of fresh seafood is it doesn't take a
:01:06. > :01:07.moment to cook. This linguine is a luxurious dinner party dish for six
:01:08. > :01:11.that takes no time to prepare. It's absolutely delicious
:01:12. > :01:19.and rather different. So, to start with I've taken three
:01:20. > :01:22.shallots and I've slowly cooked those and they are
:01:23. > :01:23.just nice and soft. Cook it as the packet says.
:01:24. > :01:29.It's usually about ten minutes. Add to the shallots one finely
:01:30. > :01:31.chopped red chilli and two Now, I've got some
:01:32. > :01:39.beautiful fresh clams here, If any of these are
:01:40. > :01:43.open you're not to put them in their because
:01:44. > :01:44.they're not fresh. Tip those in and the shock
:01:45. > :01:52.of the heat will start them to open. Then I'm going to add 250ml of wine,
:01:53. > :01:58.give or take a bit. I should say a bit of wine,
:01:59. > :02:01.you can't have a bit of wine. My husband's always
:02:02. > :02:03.telling me that, a Give that a bit of a stir,
:02:04. > :02:08.then in the lemon goes. Those are cooking
:02:09. > :02:14.nicely but to make sure they all open they need
:02:15. > :02:16.to be in the steam. This should only take
:02:17. > :02:19.about three minutes. Once the clams are all open
:02:20. > :02:21.add the cooked pasta. It's on a very, very low
:02:22. > :02:25.heat and I'm going to quickly get on with cooking the rest
:02:26. > :02:29.of the shellfish, that will take To make it even more
:02:30. > :02:35.luxurious, I'm also Keep moving them about and you'll
:02:36. > :02:42.know when the prawns are done You can see the squid
:02:43. > :02:48.is changing colour. And for something special add six
:02:49. > :03:07.cups sliced in half to make And for something special add six
:03:08. > :03:10.scallops sliced in half to make So, there it is, doesn't
:03:11. > :03:13.that look beautiful? What I've forgotten
:03:14. > :03:16.to do is my tomatoes. Season and fry the tomato
:03:17. > :03:24.for a couple of minutes, before adding
:03:25. > :03:27.to the pasta with a generous handful of chopped parsley,
:03:28. > :03:29.and mix altogether. Everybody will feel that you've
:03:30. > :03:54.spoiled them rotten. The heaven and hell
:03:55. > :03:59.vote is now closed. We'll reveal what you've chosen
:04:00. > :04:02.at the end of the show. Right, let's get some
:04:03. > :04:13.calls from our viewers! Rachael is with us from Cumbria.
:04:14. > :04:22.What is your question? It is Love Lamb Week this week. I love lamb.
:04:23. > :04:29.. I would like a recipe for lamb. Tom, a recipe for lamb? I love to
:04:30. > :04:34.cook lamb. A shoulder of lamb. Stud it, get it in the oven and leave it
:04:35. > :04:38.there for hours until it flakes off the bone.
:04:39. > :04:42.The shoulder is all the rage. The number of legs sold has gone down.
:04:43. > :04:49.It is the time thing. We are all busy on a Sunday. Stick it in the
:04:50. > :04:58.oven and enjoy it when you can. Stud it with garlic... What about
:04:59. > :05:05.the wine? Get a red wine, a Corbier from France it is delicious.
:05:06. > :05:13.Happy with that, I Rachael? Yeah. Jason, you have a tweet for us?
:05:14. > :05:21.Simon has said is there anything to do with braising steak? I I did a
:05:22. > :05:26.recipe on the show with braising steak, with onions and butter. Make
:05:27. > :05:32.a piece of anchovy, parsley, garlic and chilli and red wine vinegar and
:05:33. > :05:38.olive oil. So you stir that through at the end it goes massively green
:05:39. > :05:42.and gives a kick. Make sure it flakes. It must be cooked, otherwise
:05:43. > :05:50.it is chewy. Another tweet? Chris Hawkins: Any
:05:51. > :05:56.tips for jazzing up the Sunday roast tomorrow.
:05:57. > :06:01.Jazz it up... What about the beer can chicken. Caribbean spices,
:06:02. > :06:05.marinade the chicken, stick it on the beer can on the barbecue and
:06:06. > :06:11.catch the youses. You are partial to it? You can do it
:06:12. > :06:18.in the oven but a big glass of the beer first.
:06:19. > :06:23.Is that necessary? Yes, it is! The beer evaporates into the chicken it
:06:24. > :06:30.is amazing. Miles from Cornwall is with us, what is your question? I'm
:06:31. > :06:34.an ex-fisherman. I have eaten all sorts of fish but grey mullet is
:06:35. > :06:40.bland and earthy, so I give them away. What is the best thing to do
:06:41. > :06:44.with them? I love a grey mullet, the off-shore ones.
:06:45. > :06:51.What would you do with that, Gennaro? Grey mullet is incredible.
:06:52. > :06:56.Everyone goes for red but the grey mullet is a great fish. I would go
:06:57. > :07:05.fishing for that only as it is full of flavour. If you like pasta, so
:07:06. > :07:15.you slice the mullet and cut in small chunks. Sweat it with garlic,
:07:16. > :07:23.chilli, get to the mulleth, salt it, a splash of wine, a little pasta.
:07:24. > :07:32.Boil the penne, salt it together. It sounds like the dish you did.
:07:33. > :07:35.Are you happy with that? Yes. Good. Good. Thank you for that.
:07:36. > :07:38.Time now for one of our foodie films!
:07:39. > :07:40.Although we usually associate eating lamb at Easter,
:07:41. > :07:43.but right now in fact is the best time to eat it!
:07:44. > :07:45.So we sent Saturday Kitchen chef Rosie Birkett to
:07:46. > :08:03.It's Love Lamb Week this week. I'm in the heart of the Wiltshire
:08:04. > :08:08.countryside to meet sheep farmer, Richard Taylor. Hi, Richard. Nice to
:08:09. > :08:12.meet you. Great to meet you.
:08:13. > :08:18.Richard, how long have you been farming lamb? Five years ago ago, I
:08:19. > :08:21.started with a handful of lamb, year on year, they have been growing. I
:08:22. > :08:26.have about 100. Why is now a good time for us to be
:08:27. > :08:32.eating lamb? September marks, sadly, the end of the summer but the lambs
:08:33. > :08:36.have been out on grass all summer, eating the lush pastures and about
:08:37. > :08:43.now, the first are ready for market. It is healthy as well? It is, it is
:08:44. > :08:51.high in protein, full of vitamins. So a good, healthy option.
:08:52. > :08:54.How do you manage this? It is a slightly different approach, you
:08:55. > :08:59.don't own the land that the lambs are Griggs on? That's right. I move
:09:00. > :09:03.the sheep to different sites and they provide a grass management
:09:04. > :09:07.service. So they keep the fields tidy and in return I get to produce
:09:08. > :09:15.quality lamb from the grass. You are a lamb connoisseur, what is
:09:16. > :09:21.your favourite way to cook the lamb? I like I like it simple. We can go
:09:22. > :09:25.and try some if you like? Yeah, let's go.
:09:26. > :09:31.I have a lamb leg steak. It is done with a simple marinade. Marinading
:09:32. > :09:40.there for 20-odd minutes or as long as you have got. It has
:09:41. > :09:45.Worcestershire sauce, rapeseed oil, balsamic vinegar, salt and pepper
:09:46. > :09:49.and a little rosemary. People over 55 are eating more lamb
:09:50. > :09:54.than the younger generation, why is that? People have the idea it is a
:09:55. > :10:00.Sunday roast sort of thing. But mid-week meals, it is just as easy.
:10:01. > :10:08.You can have this with pita bread, salad, veg, or whatever you want,
:10:09. > :10:13.really. That's exceptional. It has such a
:10:14. > :10:20.sweetness to it but a herbaceousness that you expect from lamb. So there
:10:21. > :10:25.you go, guys, lamb should in the be confined to the ovens on a Sunday
:10:26. > :10:29.afternoon, you can cook it in this no-fuss way, every day of the week!
:10:30. > :10:32.you can cook it in this no-fuss way, every day of the week!
:10:33. > :10:36.Tom and Gennaro you're both pretty quick at this,
:10:37. > :10:49.Gennaro, are you getting slow in your old age?
:10:50. > :10:53.You both know the rules - You must use three eggs but feel free
:10:54. > :10:54.to use anything else from the ingredients
:10:55. > :10:57.in front of you to make them as tasty as possible.
:10:58. > :10:59.The clocks stop when your omelette hits the plates.
:11:00. > :11:02.Let's put the clocks on the screen for everyone at home please.
:11:03. > :11:16.Come on, Gennaro. Go Tom! Oh, look, look at The Young Pretender! He's
:11:17. > :11:26.still got it! That is cooked! Look at you. Very good.
:11:27. > :11:42.Gennaro, I'm impressed. With a cube of butter in it. It is a
:11:43. > :11:46.very Italian thing! I think... I would say that is cooked.
:11:47. > :11:51.Tom's actually looks like an omelette.
:11:52. > :11:57.There are rules in this country, one is that you don't beat Gennaro at
:11:58. > :12:03.the Omelette Challenge. A little perverse! I think that they
:12:04. > :12:07.are both quite nice. That someone a little bit runny, Gennaro. Gennaro,
:12:08. > :12:18.do you think you have beaten your record? Of course I did! You did!
:12:19. > :12:31.19.806789 oh, let's put that here. 19 seconds!
:12:32. > :12:34.Well done, Gennaro. Very impressed with you!
:12:35. > :12:38.So will Jason get his food heaven, or food hell, duck breast
:12:39. > :12:40.with a cauliflower salad, and a beetroot dressing or food
:12:41. > :12:44.We'll find out after Nigella Lawson shows us her recipe for her
:12:45. > :12:53.A while ago I compiled my chocolate cake Hall Of Fame but it never
:12:54. > :12:59.stopped me making new ones. The latest addition to this list is up
:13:00. > :13:06.there at the pinnacle! Don't faint but it's vegan! I came up with it
:13:07. > :13:12.with a vegan friend of mine but I've been making it nonstop ever since.
:13:13. > :13:16.My dark and Sumption chocolate cake is not only seductive to make but it
:13:17. > :13:27.may just be one of the best chocolate cakes you have ever eaten!
:13:28. > :13:35.-- Sumptious. I start by making the icing. 06 mls
:13:36. > :13:41.of cold water into a saucepan. Then add 57 grams of coconut butter,
:13:42. > :13:47.different from coconut oil but you could use marriage. 50 grams of soft
:13:48. > :13:56.brown sugar gives a subtle suggestion of caramel that I adore.
:13:57. > :14:04.To get the slightly bitter edge I want, I add 1.5 table spoons of
:14:05. > :14:14.cocoa, plus a teaspoon-and-a-half of instant espresso powder.
:14:15. > :14:20.I bring all the ingredients to the boil... And then turn off the heat
:14:21. > :14:27.before quickly adding finally chopped chocolate. It must be good
:14:28. > :14:33.and dark. I give the pan a swirl to help the chocolate melt gently into
:14:34. > :14:39.the hot liquid. Then I whisk it together until it is thick and
:14:40. > :14:50.smooth. Then leave it to cool while I get on with the gorgeous cake.
:14:51. > :14:59.That's 225 grams of plain flour. 1.5 teaspoons of bicarbonate of
:15:00. > :15:08.soda. Half a teaspoon of free-flowing
:15:09. > :15:17.salt! And just as in the icing, a teaspoon-and-a-half of instant
:15:18. > :15:26.espresso powder. And a lot of cocoa, 75 grams. This is a very chocolatey,
:15:27. > :15:32.chocolate cake. For the second stage, a lot of
:15:33. > :15:38.water, 357 mls. Now this is a liquid batter. That's what makes the
:15:39. > :15:50.texture so fabulous. I have 57 grams of coconut oil. It would be 90 mls
:15:51. > :15:55.if it were liquid. The oil is solid until it is 74 centigrade and then
:15:56. > :16:03.it lick whichifies and as there is dark sugar in the icing, there is
:16:04. > :16:06.dark sugar here, 300 grams of it. I want a teaspoon-and-a-half of
:16:07. > :16:11.vinegar, it acts with the bicarbonate of soda to make the cake
:16:12. > :16:19.rice and have a lightness. This is very important as there are no eggs.
:16:20. > :16:25.Now it is a matter of pouring it into a together.
:16:26. > :16:35.indicators and escaped needs about 35 minutes in the 180 degrees oven
:16:36. > :16:36.and then you just let it cool in its tins -- this cake needs about 35
:16:37. > :16:50.minutes. And now, a casual stroll to the
:16:51. > :17:11.oven. # Come on baby
:17:12. > :17:22.# Let me know how you feel # To finish the cake I gently ease the
:17:23. > :17:45.icing to the edges. If you want to adorn it now is the
:17:46. > :17:46.time, strewn chopped nuts or rose petals or whatever your heart
:17:47. > :17:50.desires. Great looking cake and great music,
:17:51. > :17:55.thank you for that, Nigella. Right, time to find out
:17:56. > :17:58.whether Jason is getting his food heaven or food hell: Food
:17:59. > :18:07.heaven could be duck! And cauliflower, a couple of crazy
:18:08. > :18:12.cauliflowers, beetroot, dressings, the stuff you like. Over here,
:18:13. > :18:18.lobster and jelly. What do you think you've got? I think I've got the
:18:19. > :18:24.duck. I can tell you that 66% of the people went one way and 34 went the
:18:25. > :18:31.other. They went for the duck. Yes! Yes, they did. They are obviously
:18:32. > :18:36.like a new. Take that lobster away. We will eat that later. What do we
:18:37. > :18:42.need to do? I will sort out the duck. Lads, I need a cauliflower
:18:43. > :18:49.puree. Yeah, I will do that, just sweat it down. Finish it with a bit
:18:50. > :18:53.of butter and milk, a nice puree. Gennaro. Kanute toast those spices,
:18:54. > :18:58.I chopped chilli and garlic in there as well. And if you could roast a
:18:59. > :19:03.little bit of olive oil, roast those beetroots whole, a little bit of
:19:04. > :19:12.Tinie, garlic and olive oil and that's it. Where are you, Jason?
:19:13. > :19:21.Let's have a chat. I have taken the duck with the skin off. My wife
:19:22. > :19:26.doesn't like too much fat. That is terrible for that. It is great you
:19:27. > :19:30.have taken the skin off, because too crisp that up it would be gorgeous.
:19:31. > :19:37.Nobody can resist crispy fat. You can use it or not. What we do is
:19:38. > :19:44.take it off as near as you can without ripping it. And then freeze
:19:45. > :19:52.that. So you can basically shred it down a little bit. Freeze it and
:19:53. > :19:56.then grate it? No, freeze it and shred it as fine as we can. Imagine
:19:57. > :20:03.that is in the freezer and our duck is in the freezer. It is nice and
:20:04. > :20:07.firm and we can do nice thin slivers and fry it in its own fat, little
:20:08. > :20:11.bit of olive oil to get it started and that's pretty much it. I was on
:20:12. > :20:16.the phone to my mate Jim Docherty, who is your mate as well. He is my
:20:17. > :20:21.mate. Looking through social media there were little pictures of Jimmy
:20:22. > :20:26.and I thought he knows him. And he also likes everyone in your post. I
:20:27. > :20:32.called him and I said, give me something on Jason and he said Jason
:20:33. > :20:37.is really good at a Frank Spencer impersonation. People don't even
:20:38. > :20:41.know who he is anymore. Frank Spencer. Well, I've got a little bit
:20:42. > :20:45.of that and chopping it up nicely and I'm going to put it in the pan,
:20:46. > :20:52.Betty. That's really good, I like that. People still know who he is.
:20:53. > :20:57.He's one of my great heroes, I grew up watching him and I just loved
:20:58. > :21:01.him. It is grateful stop some kids know him and some don't but mostly
:21:02. > :21:06.it is for the oldies. Michael Crawford was in Condor man, the
:21:07. > :21:15.action adventure which no one has seen. I loved it. Well remembered!
:21:16. > :21:18.Condor man. That sounds like the kind of rubbish I should be in!
:21:19. > :21:30.Talking about us oldies, one of your first jobs was in Benneteau and. I
:21:31. > :21:33.used to work in Benneteau and. -- Benetton. I don't know if it's too
:21:34. > :21:38.early in the morning to say I lost my virginity in the stockroom of
:21:39. > :21:42.Benetton. We should not talk about that, but thank you for bringing it
:21:43. > :21:49.up and we will talk about it later on. Recipe recap. In here, duck
:21:50. > :21:55.breast, little bit of oil, little bit of butter and I will roast that.
:21:56. > :22:08.About five minutes. Medium rare. Excuse me. Keep it going. You have
:22:09. > :22:14.just come back from Hungary? I'm in Hungary doing James Tanner which has
:22:15. > :22:21.been successful for Sky. Hell is the food? It is Eastern European, so
:22:22. > :22:24.there is loads of pork, paprika, that is from Hungary, so loads of
:22:25. > :22:31.paprika, which I loved and brought bags of it home. Did you taste any
:22:32. > :22:33.good wine? Some really good wines. They do a really good cold
:22:34. > :22:52.dessert... Bull's blood.. It is a dessert wine.
:22:53. > :23:05.It is perfect with things like blue cheese and at tea-time, if you feel
:23:06. > :23:10.like a little pick me up. What else was I going to ask, that the other
:23:11. > :23:16.actors you have worked with? I'm very lucky, Mike Instagram says
:23:17. > :23:20.slightly out of focus behind the money because the money is the big
:23:21. > :23:25.actor. The money is the big actor, Sean Connery, Brad Pitt and all that
:23:26. > :23:28.sort of stuff. Say if Tom is the actor I'm always going like this
:23:29. > :23:34.trying to peek behind famous people, as I'm doing today, so when on set
:23:35. > :23:37.it is like going into a restaurant and finding Tom or Gennaro, so if
:23:38. > :23:42.you walk on set and find Sean Connery it is a great day. Did he
:23:43. > :23:49.live up to expectations? He did, he was wonderful, when we first started
:23:50. > :23:51.on League of Extra Ordinary Gentlemen, note went around the cast
:23:52. > :23:56.to say there are two things you should never do, one is the voice
:23:57. > :24:01.and the second one is the voice. You just can't help it. He comes in and
:24:02. > :24:05.goes, good morning. And you go, good morning, and you can't help doing
:24:06. > :24:10.him and everyone can do Sean, so it's difficult not to do. What about
:24:11. > :24:14.Brad Pitt? Brad is amazing, I've been lucky because I met him on
:24:15. > :24:19.Snatch and when we did Lock Stock we did a tour and Guy said to Ritchie
:24:20. > :24:25.whatever you're doing next I want to do and there we are on Snatch them
:24:26. > :24:28.as the crazy traveller. And I did Benjamin button with Brad and he has
:24:29. > :24:34.always kept in touch. In fact, met Jamie Oliver Brad Pitt came to
:24:35. > :24:38.London and had a dinner at 15 and there was Jamie, so that is how my
:24:39. > :24:42.relationship with Jamie came about. When people say, how did you meet
:24:43. > :24:45.Jamie Oliver, I said Brad Pitt introduced us, which is really good
:24:46. > :24:52.and ridiculous. It is ridiculous. But now I am back in Clapham and my
:24:53. > :24:56.mum is in the corner saying stop showing off and shaking her head.
:24:57. > :25:05.She is probably proud of your Frank Spencer impression. What about
:25:06. > :25:09.Robert De Niro? I did Stardust with him so that was pretty special.
:25:10. > :25:14.There are some stories I cannot tell on breakfast television. Gennaro
:25:15. > :25:17.knows about them. What is the most nervous you have been preparing for
:25:18. > :25:24.a film role? Can you look after that?
:25:25. > :25:28.When I did... The bread sauce? When I did Benjamin But then I was scared
:25:29. > :25:33.because every person involved won and Oscar and I was the only person
:25:34. > :25:35.in the cast that I didn't recognise so that was difficult, Tilda
:25:36. > :25:40.Swinton, Brad, Cate Blanchett, so that was scary, really scary. Do the
:25:41. > :25:44.awards matter, is that something to chase? Not for me, we did the
:25:45. > :25:54.read-through and I was playing some Lee Croft -- somebody from Virginia
:25:55. > :25:59.and Brad said you are doing it in a Hungarian accent, that was funny but
:26:00. > :26:02.it is scary doing it with the big boys. When the camera is going you
:26:03. > :26:09.lose all of your nerves and get going. What am I staring? Is it
:26:10. > :26:13.bread sauce? It is cauliflower. It will be appear a. We greeted in the
:26:14. > :26:17.top of the cauliflower because it can get better if you use the
:26:18. > :26:22.stalks. A bit of garlic, butter and milk. That's going to be great. We
:26:23. > :26:32.have about a minute left. Shell we puree that in the machine? Let's not
:26:33. > :26:41.do that. Tell us about your new show. Says Min. It is a thing that
:26:42. > :26:45.we did for Sky. Nick Murphy directed it, it's with Stevie Graham and the
:26:46. > :26:50.one from Stevie Graham you will all know from all sorts of things. Loads
:26:51. > :26:54.of young British actors who I had seen before so it is great to see
:26:55. > :26:59.the youth getting involved just to get young actors who get so excited
:27:00. > :27:02.to be working. I've always been excited to work but some of the
:27:03. > :27:10.older actors can get a bit jaded. I've always got out of my car on the
:27:11. > :27:16.way to the set and said, don't run, it is not called. You like to run.
:27:17. > :27:24.Long-distance. I do like to run. I swim at Tooting Bekele. . All of the
:27:25. > :27:28.men at Tooting back like to say he has not been here four months. But I
:27:29. > :27:36.can I liked it in cold water because it's good for you. How far do you
:27:37. > :27:42.swim? I just get in, a couple of lengths or widths, because at
:27:43. > :27:47.Christmas we break the ice to get in there and it's more the experience
:27:48. > :27:53.of getting into the cold water. What wine have we got? I found an
:27:54. > :28:02.absolute steal from Asda, it is ?5.28, Extra Special Pinot Noir from
:28:03. > :28:06.Chile. It has mountains, the Pacific, perfect for ripening
:28:07. > :28:11.grapes, pinot noir is perfect for duck, I can't believe it is at this
:28:12. > :28:20.price. It is a cracker. Tom, grab some cutlery. Little bit of puree.
:28:21. > :28:29.Is it going on now? Yeah, try that. Try your heaven, Jason. It a little
:28:30. > :28:38.bit of everything. Very good. Come on, chef. Dive in, straightaway.
:28:39. > :28:44.Straight in? Straight in. Literally. Cauliflower puree, amazing.
:28:45. > :28:45.That is all from us today on Saturday Kitchen Live, thank you to
:28:46. > :28:49.our fantastic studio guests. Thanks to our fantastic studio
:28:50. > :28:51.guests, Gennaro Contaldo, Tom Kitchin, Olly Smith and Jason
:28:52. > :28:53.Flemyng. All the recipes from the show
:28:54. > :28:55.are on the website, And don't forget Best Bites with me
:28:56. > :29:00.tomorrow on BBC Two at 10am