:00:20. > :00:33.Good morning. Rise and shine! It's time to cook. This is Saturday
:00:34. > :00:38.Kitchen Live! Welcome to the show. With me today are two of the most
:00:39. > :00:42.innovative chefs in the country. First, the man who is putting
:00:43. > :00:45.Birmingham firmly on the gastronomic map with his unique Michelin starred
:00:46. > :00:48.food, It's Glynn Purnell. Next to him is a new face to Saturday
:00:49. > :00:51.kitchen. He also holds a coveted Michelin star for his very
:00:52. > :00:54.distinctive style of French food. From Club Gascon in London, it's
:00:55. > :01:08.Pascal Aussignac. Good morning to you both And Pascal what are you
:01:09. > :01:13.cooking? I am cooking red mullet with goats cheese and cabbage.
:01:14. > :01:21.It sounds very good. Nice and simple. Red mullet, I know that they
:01:22. > :01:25.love that in France, but you are cooking something we have never had
:01:26. > :01:29.before, tell us about it? It is good but we are cooking with lots of
:01:30. > :01:35.things from the garden. It is beautiful.
:01:36. > :01:39.Not many people think you can eat tulips but that is very unusual.
:01:40. > :01:49.Yes, quinoa stuffed tulips with shallots and crunchy grapes.
:01:50. > :01:52.I am marinading it with maple syrup. Two very interesting dishes to look
:01:53. > :01:55.forward to. And we've got our line-up of fantastic foodie films
:01:56. > :01:58.from the BBC archive too. There's Great British Menu, Simon Hopkinson
:01:59. > :02:01.and of course, Rick Stein. Now, our special guest today is currently
:02:02. > :02:04.starring in two of the biggest shows on TV. Firstly as troublemaking
:02:05. > :02:08.chambermaid, Edna Braithwaite, in Downton Abbey. And also here on BBC1
:02:09. > :02:10.in the brand new series of the blood thirsty historical crime drama,
:02:11. > :02:20.Ripper Street. Welcome to Saturday Kitchen, MyAnna Buring. Good to have
:02:21. > :02:29.you on the show. I struggled with his second name but
:02:30. > :02:31.Buring, is that right? Yes, it is Swedish.
:02:32. > :02:36.Congratulations on your career, you are very busy, in all manner of
:02:37. > :02:42.things, currently about to hit the West End as well? Yes, Strangers on
:02:43. > :02:47.a Train. On Monday. Are you nervous about that? Theatre
:02:48. > :02:50.is something, when you speak to actors and actresses, it is
:02:51. > :02:56.something that they really want to do? You want to do it, it exercises
:02:57. > :03:02.an important muscle. You get to rehearse much more than on film and
:03:03. > :03:07.telly, but I am nervous. And nervous at the thought of going back to
:03:08. > :03:11.theatre. So, when it came up, it was the perfect part to come back to
:03:12. > :03:16.theatre. To do it on the West End as well.
:03:17. > :03:19.Now, it is food. Have you eaten breakfast? I have had some fruit
:03:20. > :03:29.this morning. At the end of the programme, I will
:03:30. > :03:33.cook heavy en food hell. Based on your favourite ingredient or
:03:34. > :03:38.nightmare ingredient. What is your favourite food? I love fresh food,
:03:39. > :03:43.salad, tuna. Well, we could do a nice tuna steak.
:03:44. > :03:50.Tell me about the dreaded food hell? What is that? For me it is pepper.
:03:51. > :03:55.When it is overly spiced. So, not the veg, this is black
:03:56. > :04:00.pepper? Yes. You have a dish, it is delicious, then you take a bite and
:04:01. > :04:05.you crunch down on a peppercorn and this pepper just explodes in the
:04:06. > :04:16.mouth and takes over. So, it is either tuna or black
:04:17. > :04:25.pepper. So with the tuna, we are marinading
:04:26. > :04:28.it, served rare, served with pickled beetroot veg.
:04:29. > :04:34.That sounds amazing. Or, food hell it could be fresh
:04:35. > :04:41.mackerel, covered with lots of black pepper. Under a hot grill, served
:04:42. > :04:59.with a salad. How does it sound? Mackerel, I like it but the pepper,
:05:00. > :05:03.not so much. Well you'll have to wait until the
:05:04. > :05:07.end of the show to find out which one she gets. If you'd like the
:05:08. > :05:12.chance to ask a question on the show then call: A few of you will be able
:05:13. > :05:16.to put a question to us, live, a little later on. And if I do get to
:05:17. > :05:20.speak to you I'll also be asking if you want MyAnna to face either food
:05:21. > :05:23.heaven or food hell. Right, let's cook and cooking first this morning
:05:24. > :05:33.is that Yummie Brummie, Mr Glynn Purnell. What are you cooking today?
:05:34. > :05:43.Well, we have to get cracking but look at that T-shirt! Check this
:05:44. > :05:50.out. This is number three in the world. It is proof! Right, then. I
:05:51. > :05:57.am getting my shorts ready to go on holiday. So, James, if you want to
:05:58. > :06:03.pop the pumpkin in. We leave the pumpkin with the skin on, take the
:06:04. > :06:08.flesh out and roast it. A little bit of oil on here? Yes,
:06:09. > :06:16.please. I have the beautiful mushrooms.
:06:17. > :06:21.You are roasting this very high at 200 Celsius, how long for? About 30
:06:22. > :06:25.minutes depending on the size. We have one there that is done. With
:06:26. > :06:35.this dish we are using things in season. So we have the pumpkin, the
:06:36. > :06:41.red mullet and to go with the mullet some cabbage and also a yeast
:06:42. > :06:49.extract it is like me, you either love it or hate it.
:06:50. > :06:53.We brush the inside of the leaves with that. And we blanch some
:06:54. > :07:01.leaves. There is the goat's cheese.
:07:02. > :07:08.I would use a young goat's cheese. This is from Shropshire. A lady
:07:09. > :07:14.called Sarah there makes it for us. It is great. So we are roasting off
:07:15. > :07:22.the ceps and blanching the leaves. The idea is to create a parcel with
:07:23. > :07:29.the cabbage, is that right? Yes. It is almost like a cheese toastie
:07:30. > :07:33.with the Savoy cabbage. Tell us about the mullet. Like you
:07:34. > :07:41.say, a lot of people have it on holiday, but you can catch it around
:07:42. > :07:46.the UK now? People forget. They two on holiday, and then they eat the
:07:47. > :07:52.fish, but the fact is that this country is an island, we are
:07:53. > :08:00.surrounded by fish. Red mullet is one of those. Rather
:08:01. > :08:06.than trying to get the skin crispy, which chefs are obsessed with, so
:08:07. > :08:13.rather than skin side, it is the flesh side down. A little oil over
:08:14. > :08:23.the top. And what I will do is pop that into
:08:24. > :08:30.the oven at about 200 Celsius for four or five minutes. So the skin
:08:31. > :08:36.stays red and almost like silk. So no colour on it? Yes.
:08:37. > :08:41.Now, tell us about these. You have the fresh ceps here. These are here.
:08:42. > :08:48.They are beautiful. The best thing to do with these is not to wash them
:08:49. > :08:54.but brush the soil away. Take some of the rough edges off. You can
:08:55. > :09:00.source them yourself foragingwise. Do you do that in Birmingham?
:09:01. > :09:05.Sometimes, yeah! I won't tell you what you can find! Yes, they are
:09:06. > :09:10.beautiful. They smell fantastic. They are roasted off for the
:09:11. > :09:14.stuffing. Keep the same pan to pan-fry the cabbage.
:09:15. > :09:20.So we are toasting off the seeds as well. The pumpkin seeds.
:09:21. > :09:27.Give that another second in the boiling water. We have the Marmite,
:09:28. > :09:34.we spread that on the inside of the cabbage leaf. Then a little
:09:35. > :09:40.vinaigrette to go with the pumpkin. That is just balsamic vinegar and
:09:41. > :09:45.olive oil? Yes. So the leaves are done. We have left the stalk on to
:09:46. > :09:51.keep the shape. We don't want to overcook it as we are bog to fry it.
:09:52. > :09:58.The mullet is OK in there. We don't have to touch it? No, that is cool.
:09:59. > :10:01.We can make the parcels and get them on.
:10:02. > :10:09.So, the iced water is to keep the colour? Yes.
:10:10. > :10:13.And now you can handle it, cut it to the shape that I want.
:10:14. > :10:19.There is the dressing. As well as being busy with the
:10:20. > :10:24.restaurant, you have the bar, the bistro, you are working on a book as
:10:25. > :10:29.well out next year? It is out in May. It is funny, you sign the
:10:30. > :10:33.contract to do the book, you are all excited. Then ask you to have it by
:10:34. > :10:41.the end of September. You think you can do that. Then they say they need
:10:42. > :10:46.it electronically, Glynn. I thought, maybe they need it faxed to them.
:10:47. > :10:53.Then I realise that they wanted me to type it on the computer. What I
:10:54. > :10:57.did was bought four packets of pencils and wrote the book on paper.
:10:58. > :11:02.But it has been fantastic. The learning curve of writing the book.
:11:03. > :11:11.Is this based on the Michelin restaurant or the brasserie? It is a
:11:12. > :11:17.cross-over. It has a bit of both. It also has fantastic stories.
:11:18. > :11:22.Your food has always been you know, a little different, if I may say.
:11:23. > :11:28.As I'm spreading the Marmite on a cabbage leaf! You can't say anymore
:11:29. > :11:35.than that! But that on there, when I have been to your restaurant, you do
:11:36. > :11:41.the fish in the cereal? Yes, I do things like Carpaccio beef. I make
:11:42. > :11:45.my own corned beef. I do cheese and pineapple on sticks. Some of those
:11:46. > :11:50.are in the book and more simple recipes as well.
:11:51. > :12:08.What are we doing now? Colouring it? Yes. This is like the croquemonsieur
:12:09. > :12:12.of cabbage. That is nearly done? Just one more
:12:13. > :12:17.minute. So, the dressing on here and if you
:12:18. > :12:29.would like to put a question to Glynn or Pascal today, call this
:12:30. > :12:36.number: The vinaigrette is ready. As well as all of that, this month and
:12:37. > :12:41.next month is a busy month. The Good Food Show is coming up in your neck
:12:42. > :12:48.of the woods. Obviously Yorkshire is the third
:12:49. > :12:54.best holiday place, then Birmingham becomes the best holiday place
:12:55. > :13:16.because you are there. Do you like that? ! The Good Food Show is
:13:17. > :13:20.fantastic. Now what are you doing? I am melting the cheese in the parcel
:13:21. > :13:25.now. There is the fish ready.
:13:26. > :13:41.There is the slicer, we are ready to go? Yes.
:13:42. > :13:44.So a little bit of dressing on the fish.
:13:45. > :13:50.The pumpkin on there. This is not in the book but there is
:13:51. > :13:56.a red mullet dish in the book. Something to do at home and also
:13:57. > :13:59.something for the slightly more adventurous. A few of the pumpkin
:14:00. > :14:05.seeds. They are in front of you.
:14:06. > :14:09.You are too quick! The seeds add the texture.
:14:10. > :14:21.Then the dressing as well. So we have our stuffed cabbage
:14:22. > :14:26.leaves with crepes. There we go. That looks great.
:14:27. > :14:31.Impressive. It looks impressive. You get to dive
:14:32. > :14:35.into this one. Tell us what you think of that.
:14:36. > :14:40.Nice and simple. You as well. Tuck in.
:14:41. > :14:43.A great way to use the pumpkin. Great in soups as well.
:14:44. > :14:51.Pureed. It is bang in season. British
:14:52. > :14:59.pumpkins. Rather than carve faces out of them, eat them. Wow! And the
:15:00. > :15:05.fresh mushrooms? The ones that are nice are the chestnut mushrooms.
:15:06. > :15:12.That is so good. Really comforting. This is elegant and comforting.
:15:13. > :15:18.And the fact of the skin, the red mullet is tough. When you say that
:15:19. > :15:24.you cook it not on the skin down, this is easy for people to do this.
:15:25. > :15:28.We need some wine to go with this Our expert, Susie Barrie has been in
:15:29. > :15:33.the leafy London suburbs this week. So what's she chosen to go with
:15:34. > :15:38.Glynn's marvellous mullet?! Today I'm in Richmond. Perfect for 50
:15:39. > :15:52.stroll by the river but even better for hunting out some wine! Glynn's
:15:53. > :16:02.red mullet with mushrooms and goats cheese is a fish dish with a great
:16:03. > :16:07.autumn feel. And the soft goats cheese suits a certain style of
:16:08. > :16:14.wine. If money was no object, I would reach for a bottle of Sancerre
:16:15. > :16:19.but that is expensive. I am looking for something more affordable. So I
:16:20. > :16:27.have chosen a wine made with Sauvignon Blanc but from New Zealand
:16:28. > :16:37.it is the Cool waste Bay Sauvignon Blanc. It is a great-value
:16:38. > :16:42.alternative to Sancerre. If you like something exotic and
:16:43. > :16:51.packed with passionfruit punch, go for a wine from Warau, but if you
:16:52. > :16:56.prefer something crisps, then this wine is for you. That is so fresh
:16:57. > :17:04.and grassy. When you taste it, it is very light and elegant. With vibrant
:17:05. > :17:09.lemons that works well with the mullet. There is a dry stoney
:17:10. > :17:12.minerality to the wine, that compliments the goats cheese. Then
:17:13. > :17:20.the herbal notes are what we need to tie in with the cabbage, the pumpkin
:17:21. > :17:25.and the earthy ceps. Glynn it is lovely to be given such a seasonal
:17:26. > :17:31.fish dish to match the wine to. This is its perfect partner. Cheers!
:17:32. > :17:35.Cheers indeed. The food is going down well. What do you think of the
:17:36. > :17:41.wine? I think it is a great combination? I think it is
:17:42. > :17:44.fantastic. Is it stands well on its own.
:17:45. > :17:49.It is really great. Super fresh. Fantastic.
:17:50. > :17:55.Coming up, Pascal is showing us how to get the best from our flower
:17:56. > :18:02.beds. So what are you making Pascal? It is a combination of quinoa, black
:18:03. > :18:08.quinoa, that is unusual. You will have to see.
:18:09. > :18:14.In the end it looks like my shirt and tastes better.
:18:15. > :18:24.You can ask Pascal or Glynn a question. If you call this number:
:18:25. > :18:28.Now, let's meet some more of Rick Stein's food heroes. He's up in the
:18:29. > :18:37.Lake District today getting excited about damsons. Take a look! When the
:18:38. > :18:46.blossom is on the trees in the Lyth Valley it is time for damson day. A
:18:47. > :18:53.celebration of this ancient fruit. I was lucky enough to meet Gillian
:18:54. > :18:57.Cowburn, who is passionate about the food.
:18:58. > :19:02.This damson symbolises the success of this county.
:19:03. > :19:10.We have these fantastic farmer's markets in the areas. People are
:19:11. > :19:13.buying with -- all of these foods. People are so enthusiastic about the
:19:14. > :19:19.local food. It was a charming affair. Small,
:19:20. > :19:32.just as it should be. And everyone very friendly to me and to Chalky!
:19:33. > :19:37.This is a dish that brings out the astringency of damsons. You pour on
:19:38. > :19:42.the damsons and bring on the sugar. Sifting flour, baking powder, sugar
:19:43. > :19:50.and salt into the bowl. Put in some air. It lightens it. Nest take the
:19:51. > :19:56.ice cold butter and cut it up. Work it with the finger tips into the
:19:57. > :20:02.flour until you have the consistency of sugar. Now beat in the egg and
:20:03. > :20:10.add this to the flour mix and work it all together with a smoon --
:20:11. > :20:15.spoon. Then daub the piece on the damsons. You don't have to cover the
:20:16. > :20:21.whole lot perfectly, when it goes into the oven, the balls swell up
:20:22. > :20:27.and join together, giving the crust a lovely pattern. In connection,
:20:28. > :20:32.sprinkle with almonds and scatter a good amount of caster sugar on the
:20:33. > :20:38.top. Don't think that I am using too much sugar, the damsons are very
:20:39. > :20:43.tart. Having baked the cobbler in a moderate oven for 35 minute, bring
:20:44. > :20:49.it out on and serve it bubbling and delightful! Then I think a lick of
:20:50. > :20:59.cream or a ladleful of custard would be absolutely ideal!
:21:00. > :21:07.I was sent a jar of lime pickles some time ago. I tasted it and I
:21:08. > :21:18.liked it. So, may I present another food hero from the Lake District,
:21:19. > :21:32.Minnelle Trep tay. I have made food all of my life, but
:21:33. > :21:36.have live here with my husband and I started to make this. It just took
:21:37. > :21:42.off. She helped us to deseed the limes
:21:43. > :21:47.and peel garlic and ginger. I am used to industrial estates but here
:21:48. > :21:52.they incest on doing everything by hand. The limes are imported from
:21:53. > :22:01.India, they are already Brightoned. To make her famous lime pickle, her
:22:02. > :22:07.assistant puts garlic, ginger and cider vinegar into a blender.
:22:08. > :22:13.Then into a warm pan goes the sugar, some ground mustard and chilli
:22:14. > :22:17.flake, a lot! Then in goes the ground ginger and the garlic,
:22:18. > :22:25.whizzed up with the vinegar and then lots more vinegar. The pan is slowly
:22:26. > :22:31.warmed and the pickles brought up to the boil. Then it is reduced and
:22:32. > :22:38.thickened. It is taken off the heat and then in go the sultanas. Then
:22:39. > :22:44.the mixture is left to cool and the deseeded limes then go in, that have
:22:45. > :22:50.been very well prepared. Note there is no onion in the chutney, they say
:22:51. > :22:52.that masks the flavour of everything else.
:22:53. > :22:57.We were doing a show. Somebody approached us from Virgin, the
:22:58. > :23:02.company. They asked if we could do metric tonnes of it.
:23:03. > :23:09.A tonne? Yes, a tonne. I said no, I was sorry. That we were pushed to
:23:10. > :23:14.make 15 kilos! Well, this is a salmon curry, from Sri Lanka. We had
:23:15. > :23:19.it for lunch after filming her making the chutney. I am frying the
:23:20. > :23:25.onions and the garlic together it is hard to get the colour there, but
:23:26. > :23:33.now I will add an extraordinary ingredient. It is rampay, it is
:23:34. > :23:38.extraordinary, the smell. It is a bit like a bit of dried shrimp. You
:23:39. > :23:44.think how could anybody put that in food. This smells like Chalky when
:23:45. > :23:51.he has been out ratting under the shed on a rainy day. Any way, in it
:23:52. > :23:56.goes! Now fresh curry leaves. Actually it is smelling interesting,
:23:57. > :24:05.I have to say. Now, Sri Lankan curry powder. I will whizz it up in the
:24:06. > :24:11.mixer. Firstly card mon seeds. Black peppercorns, fenugreek seeds, a few
:24:12. > :24:16.cloves, a small stick of cinnamon. Fennel seeds. A lot of them. A great
:24:17. > :24:26.deal of coriander seeds and finally a lot of cumin seeds too. Give that
:24:27. > :24:31.a quick whizz for half a minute. So then you add up the ground spices
:24:32. > :24:37.to the pan. Next some turmeric, about a teaspoon or so. Follow that
:24:38. > :24:41.with chilli powder and fresh chopped tomatoes.
:24:42. > :24:47.Stir that around a little. Then add some liquid tam rind. It is amazing
:24:48. > :24:52.that five years ago it was so hard to get tamarind. Now every
:24:53. > :24:57.supermarket has it. Finally, a can of coconut milk.
:24:58. > :25:02.There is a teaspoon of salt. One of the things that interest me. I have
:25:03. > :25:06.a few chef friends that do things on telly, they put the salt in like
:25:07. > :25:11.this, with the result that most of it goes over the cooker. I ask them
:25:12. > :25:17.why they do it, they say they don't know, but I know! I would not make a
:25:18. > :25:23.curry like this with prime wild salmon, the flavour is too delicate.
:25:24. > :25:29.In the supermarkets, there is good quality farmed salmon. This is
:25:30. > :25:37.perfect for that. Curries suit all oily fish but none more so than
:25:38. > :25:47.salmon. The flavour is just right. All that is needed now is some of
:25:48. > :25:52.the delicate pickled chutney! How good was that.
:25:53. > :25:55.Thanks Rick. Now I've had a letter from Kathleen Farr asking for help
:25:56. > :26:00.with her hot water pastry. In particular she wants to know how to
:26:01. > :26:03.use it to make a game pie this Christmas. The pastry can be a
:26:04. > :26:07.little fiddly but once you know how to prepare it you can actually make
:26:08. > :26:17.this stunning centre piece pie quite easily. Firstly we need lard and
:26:18. > :26:22.butter in the hot water. It changes the structure of the pastry. If you
:26:23. > :26:27.add it normally, you get a shorter pastry. This changes the texture. So
:26:28. > :26:32.you need two different types of flour, plain and strong. Then a bit
:26:33. > :26:38.of salt. This is where the idea of comes from. They used to throw away
:26:39. > :26:42.the outside of the pastry, as it was mainly salt-based and then eat the
:26:43. > :26:47.filling, but now you can eat all of it. So we are going to melt this fat
:26:48. > :26:52.together. So heating it up. That is the lard,
:26:53. > :26:57.you would not use dripping, just lard, either pig or beef fat.
:26:58. > :27:03.Traditionally it is pig fat. Then of course the butter and the hot water.
:27:04. > :27:08.Mix this together. This forms the pastry.
:27:09. > :27:12.Is the pastry like a lunch box? Yes, they used to have it as a casing to
:27:13. > :27:17.carry the food more than anything else. Now the texture is changing it
:27:18. > :27:22.is almost like bread when you see it. It is an unusual texture this.
:27:23. > :27:28.Wow! It is hot. Oh! So keep mixing that and leave it
:27:29. > :27:33.to rest. Then we end up with one that we have over here.
:27:34. > :27:37.What we are going to do. How long do you leave it for.
:27:38. > :27:42.Just ten minutes to let it cool slightly. Then divide it up into two
:27:43. > :27:46.thirds and one. Keeping a third for the top. Then we take the flour and
:27:47. > :27:52.this is where you can be generous with the flour. I keep telling
:27:53. > :27:59.people to not use too much but for this one you need to be generous. I
:28:00. > :28:03.have the mould here lined with greaseproof paper.
:28:04. > :28:10.The secret of this is you don't have to worry about it too much.
:28:11. > :28:14.You can hand-raise it. The pastry is forgiving.
:28:15. > :28:21.What does hand-raise mean? You are pulling the pastry by hand. You will
:28:22. > :28:29.see it. I will roll this over like that.
:28:30. > :28:34.Now you can pop this down into it. Don't worry about that. This is the
:28:35. > :28:40.hand-raising bit. You pull the pastry up and press it up. You can
:28:41. > :28:46.do this with pork pie, traditional game pies are done like this. Or do
:28:47. > :28:51.them in the metal moulds, the traditional French tear-drop moulds
:28:52. > :28:56.you get. Then just basically pull it up by hand. The pastry does not
:28:57. > :28:59.split. It is quite forgiving. So, you have almost lined the mould
:29:00. > :29:04.there. Then we are going to fill it with
:29:05. > :29:11.the mixture of pheasant, Guinea fowl, pigeon, duck, venison, livers,
:29:12. > :29:17.pork meat as well and basically just put in a mixture of pork meat,
:29:18. > :29:23.chicken as the base and pigeon, then layer it up with salt and pepper.
:29:24. > :29:30.So just a whole mix of flavours. Yes, just layer it up.
:29:31. > :29:34.Keep layering it as you go. Firstly, now congratulations on your career.
:29:35. > :29:40.An amazing career. We have seen you in all manner of different things.
:29:41. > :29:43.Descent was unof the first films? Yes.
:29:44. > :29:50.That was three months out of drama school I got that
:29:51. > :29:56.But you have done bits and pieces. Casualty. Of course! You have to.
:29:57. > :30:01.Sarah Green played my mum. I played a 17-year-old ballet dancer, who had
:30:02. > :30:07.broken her back and was pregnant. And dr who. Then horror films, where
:30:08. > :30:12.did that come from? It was not a conscious decision. Just happened. I
:30:13. > :30:17.think that people thought my first film was a horror film, so that I
:30:18. > :30:23.could do horror. I think people think that actors have choice, but
:30:24. > :30:28.you don't. You get a job and you say "yes" to it. You go for the audition
:30:29. > :30:31.and say yes as there is nothing else going.
:30:32. > :30:38.One of the jobs you were going to say "yes" to was Twielight? Yes! I
:30:39. > :30:44.have not seen it. Tell me what it involves in ten seconds! It is a
:30:45. > :30:48.love story between a vampire and a human. It spans four or five films
:30:49. > :30:57.now. Right, I have to see it.
:30:58. > :31:03.You are not really the right demographic. I keep meeting men
:31:04. > :31:10.saying they have not seen it, but it was done for teenage girls and boys.
:31:11. > :31:15.Well, I am trying to dress like one. I like that T-shirt. I think we
:31:16. > :31:21.should autoget one like that. All of us! He did it for the poppy! James,
:31:22. > :31:28.you would look good in it. I would not. I would look like a
:31:29. > :31:33.massive harvest festival! I think you are man enough.
:31:34. > :31:39.I am not man enough or brave enough to way something like that.
:31:40. > :31:43.Not stupid enough! And more recently, Downton Abbey, are you in
:31:44. > :31:48.it or out of it? You were in, then out. She has gone off with the bags,
:31:49. > :31:55.does she have a return ticket? I have no idea, but she has definitely
:31:56. > :31:58.left again. She is so naughty that girl.
:31:59. > :32:03.And more recently, you are hitting the West End, next week. Tell bus
:32:04. > :32:07.that, an amazing script. Stranger on a Train? Based on the Alfred
:32:08. > :32:11.Hitchcock film and book of the same name. It is different from the book
:32:12. > :32:20.and from the film. It has its own identity. It is
:32:21. > :32:24.great. Lawrence and Jack Houston and ij again Stubbs. A serious cast.
:32:25. > :32:30.Great fun. Very technical. So, we have all been in a bit of a
:32:31. > :32:36.frenzy working out the set. It is incredible. It is mind-blowing. I
:32:37. > :32:42.have not seen a set like that. The basis of the story is two men on
:32:43. > :32:47.a train and then? Two men meet on a train.
:32:48. > :32:51.One of them suggests that they, well they start sharing life stories and
:32:52. > :32:55.explaining about the people in their lives that make their lives
:32:56. > :33:01.difficult. One of them suggests that they help each other remove those
:33:02. > :33:06.people from their lives. Obviously it sets up this, one of
:33:07. > :33:13.them takes it seriously, one of them does not, to his peril! It is one of
:33:14. > :33:18.those scripts, novels that transfers well to the stage. You can tell it
:33:19. > :33:24.by watching it. And you wonder why it has not been done before? Eknow.
:33:25. > :33:30.I was surprised it is the first time it has been brought to the stage. It
:33:31. > :33:36.had been played out, a version of it in Japan. This is the first time it
:33:37. > :33:40.is coming to the UK. So really exciting.
:33:41. > :33:44.So the preview is next week? Monday, yes.
:33:45. > :33:50.Then we run until the end of February, the beginning of March.
:33:51. > :33:58.That is at the Gielgud Theatre? Yes. That will keep you busy.
:33:59. > :34:02.It is eight show as week. It is a lot of work.
:34:03. > :34:11.Well, we look forward to seeing it. There is the game pie if you missed
:34:12. > :34:17.any of that it is on Ceefax! If it is still around! That goes in the
:34:18. > :34:20.oven for about an hour and 20 minutes. Then we end up with this.
:34:21. > :34:27.That is beautiful. Look at that. Wow! So, this is the
:34:28. > :34:34.game pie. You can have it room temperature. It will break a little
:34:35. > :34:38.bit or you can have it cold. It is one of those things at Christmas,
:34:39. > :34:43.you put it in the middle of the table and everyone dives in. Then a
:34:44. > :34:50.little onion jam. That is far more interesting than a
:34:51. > :35:01.turkey, surely? Now we slice this, this recipe is on the internet.
:35:02. > :35:07.The idea is to slice through and you have this... Terrine. That is
:35:08. > :35:12.beautiful. It is much better to slice when it
:35:13. > :35:19.is cold. So the hot water pastry it is worth the effort but I'll be
:35:20. > :35:24.honest with you, having done that, I will not do it for another seven
:35:25. > :35:30.years. You did it so quickly! It does look
:35:31. > :35:35.lovely on the table. When it is cold, you have the gelatine with the
:35:36. > :35:40.jelly, that could be poured through the top. You can do it with a
:35:41. > :35:45.chicken mousse or a pork, but with the game it is really nice.
:35:46. > :35:47.That is really good. If there's a skill, dish or
:35:48. > :35:51.technique you'd like me to demonstrate then drop us a line and
:35:52. > :35:54.we'll try and cover it over the coming shows. All the contact
:35:55. > :35:57.details are on the website: bbc.co.uk/saturdaykitchen What will
:35:58. > :36:01.I be cooking for MyAnna at the end of the show? It could be her food
:36:02. > :36:05.heaven, tuna. The fish is seared on a hot griddle then finished with a
:36:06. > :36:08.glaze of apricot jam and beetroot juice. It's served with some pickled
:36:09. > :36:11.veg and a beetroot puree. Or MyAnna could be facing food hell, black
:36:12. > :36:15.pepper. I'll brush a mackerel fillet with a little mustard and cover it
:36:16. > :36:18.in loads of cracked black pepper. It's grilled and served with a
:36:19. > :36:22.simple celery and apple salad. Some of our viewers and the chefs in the
:36:23. > :36:26.studio get to decide MyAnna's fate today. But you'll have to wait until
:36:27. > :36:30.the end of the show to see the final result. Right, we've reached the
:36:31. > :36:33.finals of the Great British Menu so it's time for all the heat winning
:36:34. > :36:41.chefs to cook again. And they're kicking off with the starter
:36:42. > :36:47.courses! Let's see what happened. But before that, I have you a
:36:48. > :36:52.present. Enjoy this one! Brilliant! It is the first day of the finals
:36:53. > :36:56.week. All eight finalists are back from their respective regions to try
:36:57. > :37:02.to get their starter into the top three. That puts it in contention
:37:03. > :37:07.for the final banquet menu. First to arrive is Scotland's Michael Smith.
:37:08. > :37:11.Tommate Kens from London, Aidan Burns from the north-west and
:37:12. > :37:18.Northern Ireland's Raymond miscardle. Followed by Colin
:37:19. > :37:23.McGuran, and Daniel cliff order from the central region.
:37:24. > :37:34.The reigning champions! Last in are two finalists first-timers. Richard
:37:35. > :37:43.Davis for Wales and peter Sanchez Eglesias from the north-west.
:37:44. > :37:48.Nervous! Just a bit of pressure. Shall we get changed, I am getting a
:37:49. > :37:55.draft. Making sure that the food is fun and flavoursome is one of the
:37:56. > :38:04.stars of baft tar-nominated TV sitcom, Miranda, award-winning
:38:05. > :38:11.actress, Patricia Hodges. Welcome to the judges' chamber.
:38:12. > :38:16.First to cook is Northern Ireland's Raymond McCardle. He wowed the
:38:17. > :38:25.judges in the regionals with his starter of black truffle and wild
:38:26. > :38:32.mushroom veloute with wheaten bread on the side. Raymond starts with the
:38:33. > :38:39.bag of wheaten bread. Then he fills the especially designed stout
:38:40. > :38:47.bottles with the truffles. Then adding bacon cream, and finally
:38:48. > :39:03.bacon crumble and shavings of black le. Serb it that way to the judge.
:39:04. > :39:06.OK, fellas! ! -- serve. I think this is amazing it looks
:39:07. > :39:12.beautiful. Go on, get a moustache. This is
:39:13. > :39:19.tasting at least as good as the last time I had it. Every element of the
:39:20. > :39:23.dish is with well done. It is a gentle humour.
:39:24. > :39:30.It is a smile on the face and then you taste it and want to shout with
:39:31. > :39:34.joy! Next up is the reigning main course champion, Daniel cliff order.
:39:35. > :39:39.He is putting his reputation on the line with a quirky take on the great
:39:40. > :39:45.British classic, fish and chips. He is hoping to raise a smile by
:39:46. > :39:52.serving the fish inside the chips with clevering salt and vinegar.
:39:53. > :39:58.Daniel starts the tray with dried ketchup flakes and then adds the
:39:59. > :40:03.powdered vinegar and salt. Then to the plate, with pea puree and
:40:04. > :40:09.tartare garnish on the top. He pours over potato soup into jugs
:40:10. > :40:14.on the side and scatters the plate with battered scraps.
:40:15. > :40:19.He continues with fish-filled chips. And pickled quail eggs before
:40:20. > :40:25.putting the plates into traditional fish and chip shop paper bags.
:40:26. > :40:36.Off you go! This is the customer, yeah?
:40:37. > :40:46.Ah! We have clearly got to let the cat out of the bag! Look at the
:40:47. > :40:52.ketchup. It's been dehydrated and made into flaky bits. That taste
:40:53. > :40:55.just like ketchup. This is a dish which reminds me more of the
:40:56. > :41:00.importance of being earnest, than it does the importance of being funny.
:41:01. > :41:07.Can I ask a serious question, do we need the sauce? No. When you add it,
:41:08. > :41:13.it makes the potato soggy. To go from this, what do you go to? From
:41:14. > :41:17.this, it would be a fish course, that is interesting.
:41:18. > :41:22.Last up in the first heat is Colin McGuran for the north-east. He
:41:23. > :41:29.cannot afford to fail. Having made it to the bank well with the
:41:30. > :41:35.starter. He is serving tomato gazpacho disguised as a real tomato.
:41:36. > :41:42.It scored top judges. Colin starts with the cod sauce. Before adding
:41:43. > :41:45.his tomato-#145i7ed gazpacho. Very clever.
:41:46. > :41:51.Next he adds slices of real tomatoes.
:41:52. > :41:57.Bread crispses, fresh baby radish and topping the dish with garden
:41:58. > :42:03.leaves and tomato water. Last on, the tomato meringue.
:42:04. > :42:11.It looks beautiful. Thank you very much.
:42:12. > :42:19.Well, that is the clown's nose on a plate.
:42:20. > :42:28.He has made the effort. To be fair to him. It is on message. Does it
:42:29. > :42:32.absolutely blow me away? Hmm... Not quite.
:42:33. > :42:40.But he is a very good-looking chef. But I didn't let that get in the
:42:41. > :42:45.way, did I? Next into the kitchen is first-timer, Peter and four-timer,
:42:46. > :42:50.aid ap Burn, who has never got tonne the final.
:42:51. > :42:56.Aiden is up first with his mad as a box of frogs starter. A twist on a
:42:57. > :43:02.classic with frog's legs, parsley and garlic. It made the judges laugh
:43:03. > :43:10.with the witty props. Aiden begins his mad as a box of frog's starter.
:43:11. > :43:16.With garlic and parsley wafers and crispses. Garlic crispses and black
:43:17. > :43:25.garlic-coated frog's legs. Finishing the plate with the sauce before
:43:26. > :43:32.placing them in special boxes. Open me first, please! That puts you
:43:33. > :43:35.in the mood! I think I had a bigger hat before.
:43:36. > :43:46.You have the biggest head. It looks like a pill box.
:43:47. > :43:48.Can I open my box now, please? LAUGHTER
:43:49. > :43:55.I'm nervous about this. I have never had frog's legs before.
:43:56. > :43:58.I love these. It is wonderful. Is it funny, though? You took the words
:43:59. > :44:05.out of my mouth. It is outside of the box! He is
:44:06. > :44:09.thinking outside of the box! You can see how the remaining chefs get on
:44:10. > :44:12.in about 20 minutes or so Still to come this morning on Saturday
:44:13. > :44:15.Kitchen Live. Simon Hopkinson has something fishy going on. After a
:44:16. > :44:23.trip to the market he's at home making a smoked haddock pilaf with
:44:24. > :44:27.hard-boiled egg. Delicious stuff! With Bonfire Night just around the
:44:28. > :44:29.corner I am sure we're in for an EGG-splosive Saturday Kitchen
:44:30. > :44:33.omelette challenge today. Will Glynn be able to ROCKET his way to the
:44:34. > :44:36.centre of our board? Or will it be Pascal who SPARKLES at the hobs? You
:44:37. > :44:40.can enjoy all the culinary fireworks, live, a little later. And
:44:41. > :44:43.will MyAnna be facing food heaven, Seared tuna with pickled vegetables?
:44:44. > :44:46.Or food hell black pepper crusted mackerel with celery salad? You'll
:44:47. > :44:51.have to wait until the end of the show to find out which one she gets.
:44:52. > :44:54.Now, next up is a chef making his very first visit to Saturday Kitchen
:44:55. > :44:57.and he's most definitely not playing it safe with his choice of
:44:58. > :45:09.ingredients. It's Pascal Aussignac. So what are you making for us today?
:45:10. > :45:17.Raison d'etre raise this is the first time with tulips. So, tell us
:45:18. > :45:30.what to do with them? First we have the maple syrup in the pan. Adding
:45:31. > :45:34.some juice. Then the shallots. This sauce is an amazing flavour. It
:45:35. > :45:40.is a fantastic flavour. You can do lots of sauces with it.
:45:41. > :45:46.It is super. So, you take the beetroot in the
:45:47. > :45:50.sauce. It give as good colour. So the beetroot is just for the
:45:51. > :45:54.colour? Yes. Then you leave it on reduction for a
:45:55. > :46:00.few minutes. Now this is the sauce to go with it
:46:01. > :46:05.but the filling for the tulips is unusual again.
:46:06. > :46:09.This is the black quinoa. You can have the classic one which is creamy
:46:10. > :46:16.in colour. We have the butternut squash which has been roasted with
:46:17. > :46:25.sugar and some thyme and then made into a puree. Then seasoning, the
:46:26. > :46:31.quinoa has been blanched for ten minutes in salted water. The idea is
:46:32. > :46:35.to make a mix which is quite firm and that should be going inside the
:46:36. > :46:40.tulip. We have the parmesan there as well.
:46:41. > :46:45.When I have looked at your career, you are classically-trained but
:46:46. > :46:51.there are classic dishes that you cook with and unusual dishes also,
:46:52. > :46:55.with the pear, the Asian flavours, there are all manner of different
:46:56. > :47:00.things in your cooking? I try to be open to the world but vegetarian
:47:01. > :47:11.dishes and this kind of nature which I tend to go to the flower market in
:47:12. > :47:16.New Covent Garden every week. I love these organise antic flowers
:47:17. > :47:21.from Italy. I am happy to work with it. And I have discovered these
:47:22. > :47:26.edible flowers that give a great twist to your food.
:47:27. > :47:33.The key with the tulips, they must be organise antic. Some people are
:47:34. > :47:37.allergic to tulips? Yes but if you grow them in the garden you know
:47:38. > :47:47.what you are doing, it is no problem. Put a little bit of truffle
:47:48. > :47:52.oil in it. Some salt and add some samphire. .
:47:53. > :47:59.A little pepper but not too much! Thank you! I have this pear here
:48:00. > :48:02.with a little bit of oil and a touch of salt.
:48:03. > :48:05.There is that one. I need a squeeze of lemon in the
:48:06. > :48:09.sauce. So we reduce the sauce down to what
:48:10. > :48:14.we have here. Exactly.
:48:15. > :48:20.The second step is to take the tulips, making sure that you take
:48:21. > :48:27.the stamen from it. So now you have to steam these? Yes,
:48:28. > :48:34.for two to three minutes. Ever tasted a tulip before? Never.
:48:35. > :48:40.The first for me. The stem is like wild asparagus. It
:48:41. > :48:46.is easy. You can take any stuffing, anything left over from the fish. Or
:48:47. > :48:58.even meat. Then to the steamer. You take the
:48:59. > :49:04.plate put the tulip like this... So the filling is cold now? Yes, cold
:49:05. > :49:09.or tepid. It does not really matter. There we are.
:49:10. > :49:19.Don't make it too liquid. This is important. Then drop a bit of olive
:49:20. > :49:22.oil on it to make it shiny. And a little tip is to use cling
:49:23. > :49:27.film on each. What does that do? It keeps the
:49:28. > :49:33.petals sticking to the mix. They will open up? We will see them
:49:34. > :49:36.open up with the steam. There we are.
:49:37. > :49:41.So put it in the steam for 20 minutes until the stem is flexible.
:49:42. > :49:45.Now we are doing the crunchy grapes. Before the filling for the grapes,
:49:46. > :49:53.tell me about your restaurant, Club Gascon? It is a French restaurant.
:49:54. > :49:59.Obviously. Talking about Gas Connie foods.
:50:00. > :50:08.We are based in Smithfield's for 15 years. We have the bar. And some
:50:09. > :50:16.other places nearby. I am not just focussed on Gascon but
:50:17. > :50:21.all over France. This is a modern food and this is
:50:22. > :50:25.fantastic, but if you are going to do anything try this. This is
:50:26. > :50:32.brilliant. What do we have here? We are crushing some seeds.
:50:33. > :50:39.What seeds? Fennel seeds, wasabi, sunflower, a bit of sesame.
:50:40. > :50:47.Finish it with rice krispies. Finish with theories krispies? Yes.
:50:48. > :50:50.Wow! It is amazing. In rehearsal, the grapes were
:50:51. > :50:55.brilliant. This is going to be on restaurant
:50:56. > :51:01.menus. This is brilliant. Watch this.
:51:02. > :51:07.OK? So we take the sugar. We melt it, but don't caramelise it. Just
:51:08. > :51:14.melt the sugar. Take the grapes. These are seedless? Yes.
:51:15. > :51:18.And also in here... You can add this as well.
:51:19. > :51:23.You can have any seeds you want. So that is black sesame seeds in
:51:24. > :51:30.there? Yes. So it is melting. Put the grapes in, they are dry. You add
:51:31. > :51:42.the seeds and krispies. A bit of sugar and you start to stir.
:51:43. > :51:53.The sugar is basically allowing it to stick? Yes.
:51:54. > :51:57.It takes a few seconds. You were saying this morning, this
:51:58. > :52:00.used to be a bar snack in a restaurant? Yes.
:52:01. > :52:08.There we are. It is very simple. The tupilies --
:52:09. > :52:11.the Kewell yips are cooked. The sauce is done. We have to plate it
:52:12. > :52:20.now. We are ready.
:52:21. > :52:25.I have pears there -- tulips. And tell me about these, these are
:52:26. > :52:31.finger limes? Yes, this is coming from Corsica. It is a lemon crossed
:52:32. > :52:37.with a lime. It gives a great flavour. And there is salad What is
:52:38. > :52:43.great with the finger limes, a teaspoon of those with the gin and
:52:44. > :52:48.tonic, it is an explosion. Look at these, they are like little
:52:49. > :52:55.pearls. Fantastic.
:52:56. > :52:59.So, you finish with the sauce. They are not cheap, but they are
:53:00. > :53:03.incredible. Try that.
:53:04. > :53:12.Are they easy to get? Not so easy. You have to ask your veg supplier.
:53:13. > :53:19.Wow! They are in season now. As well as that, if that was not
:53:20. > :53:24.enough. You are in my neck of the woods in Yorkshire, serving fish and
:53:25. > :53:27.chips to the Yorkshire food. A Frenchman doing a fish and chip
:53:28. > :53:32.shop. Yes, it is unusual. It is called
:53:33. > :53:39.chip and fish! I love it. It works well. I am happy to be a
:53:40. > :53:42.part of the Leeds city. It is unusual for us.
:53:43. > :53:48.It is fantastic. So, you just do this.
:53:49. > :53:52.That is just had literally two to three minutes in the steamer? Yes.
:53:53. > :53:56.When you see that the stem is flexible. It is done.
:53:57. > :54:00.It looks brilliant. Can you add the finger lime on top
:54:01. > :54:07.of it. No problem.
:54:08. > :54:16.Then we add the nashi pear. It is a cross between the pear and apple.
:54:17. > :54:23.And the nashi, that is the pear and the apple cross. Happy with that? We
:54:24. > :54:31.have the amber-stuffed tulip. It is ready to do at home. It is easy.
:54:32. > :54:36.How good is he? ! Wow. There you go. You get to try this.
:54:37. > :54:40.Pascal, that is ridiculous! How beautiful is that.
:54:41. > :54:46.It looks spectacular. The grapes are just great.
:54:47. > :54:55.There are things you do after seven years of doing this programme, that
:54:56. > :54:58.is one of them, that is a great moment.
:54:59. > :55:03.It is difficult for people to understand watching at home, the
:55:04. > :55:11.secret is not to overcook the sugar. Yes, you can use that for cheese,
:55:12. > :55:17.anything that is like a snack. Wow! That is ridiculous. Incredible. So
:55:18. > :55:22.we need wine to go with this. We sent Susie Barrie to Richmond. What
:55:23. > :55:38.has she chosen to go with Pascal's stuffed tulip? Pascal's stuffed
:55:39. > :55:41.tulip is a playful, intriguing and incredibly beautiful dish. I could
:55:42. > :55:46.go one of two ways when it comes to the wine. The first option is to
:55:47. > :55:52.choose a clean and crisps bone dry white. Such as this Aubas. It cuts
:55:53. > :55:56.through the sweetness in the dish and balances the texture, but the
:55:57. > :56:00.other more exciting route to take is to choose a wine that matches the
:56:01. > :56:04.richness and the complexity of the dish, as well as adding its own
:56:05. > :56:13.touch of spice. So that is what I have done. For par kas -- Pascal's
:56:14. > :56:20.stuffed tulip, I have chosen the Waimea Pinot Gris 2012. It may have
:56:21. > :56:25.seen more appropriate to cheese a French Pinot Gris, from Alsace, but
:56:26. > :56:30.I need the purity of fruit that New Zealand is famous for, to highlight
:56:31. > :56:34.the grapey flavours in the dish. I often like to think of a wine in
:56:35. > :56:41.terms of colours. This to me is golden! It has a lucious feel to the
:56:42. > :56:46.mouth and soft honey notes that suit the velvety texture of the squash
:56:47. > :56:51.and the crunchy sweetness of the pan-fried grapes. There is an earthy
:56:52. > :56:55.flavour in the dish from the truffle and the queen Warau, that the spicy
:56:56. > :57:01.ginger notes in the wine pick up on. Although the wine is rounded, it has
:57:02. > :57:10.a freshness that really ties in with the tangy maple and ver juice sauce.
:57:11. > :57:13.Pascal it is a unique dish, I wanted to give you something special to
:57:14. > :57:17.drink with it. What do you think of this? I think
:57:18. > :57:22.it is a good match. There is a lot going on in the dish.
:57:23. > :57:29.A lot of texture as well. What do you think? I thought this
:57:30. > :57:32.was amazing. The grapes are fantastic, but the cheese turn it is
:57:33. > :57:37.around for me. And the stems, it does taste like
:57:38. > :57:41.asparagus. Yes. Really light.
:57:42. > :57:45.What a debut. And the wine is brilliant to match.
:57:46. > :57:49.Right, let's get back to the Great British Menu starter course, the
:57:50. > :58:03.final. Peter and Michael are up next so let's see what happened! Peter is
:58:04. > :58:09.cooking a modern twist on a classic picnic He starts off his picnic
:58:10. > :58:15.board with an individual pack of potato and truffle salad. Then
:58:16. > :58:21.adding a warm Scotch egg and his chicken terrine and last but not
:58:22. > :58:31.least, the mousse. Before plays the board into his special picnic
:58:32. > :58:38.basket. There we go, guys.
:58:39. > :58:43.I hope that there is a happy tablet in there for Matthew.
:58:44. > :58:46.It is a picnic but not a very big one.
:58:47. > :58:51.I can't get excited over this. I really can't. If I could eat the
:58:52. > :58:55.sound effects I would be happy. Matthew, you are a grump. This is
:58:56. > :59:02.the most delicious picnic you are ever likely to eat. I love it. The
:59:03. > :59:08.potatoes are just delicious. Also, tell me are picnics, perse, funny.
:59:09. > :59:17.It is not hilarious. No, not at all.
:59:18. > :59:21.It is not funny or gastronomic enough. It is all dressed up in a
:59:22. > :59:27.box. The last to cook. Michael Smith is
:59:28. > :59:32.first up. His chicken that did not make it across the road is stuffed
:59:33. > :59:39.with a splattering of beetroot puree, receiving high marks for
:59:40. > :59:44.humour and flavour. Michael starts the road kill off with the cheese
:59:45. > :59:57.and then the beetroot and carrot puree. Curly kale. Mushrooms, confit
:59:58. > :00:16.chicken wings, sauteed chicken liver and oatmeal-stuffed chicken thigh.
:00:17. > :00:21.There we go. LAUGHTER!
:00:22. > :00:26.It is a fantastically good joke! It is jumy! I won't say it is the most
:00:27. > :00:30.sophisticated piece of cooking but in many ways some of the most
:00:31. > :00:35.satisfying food. I am feeling terrible here. I don't like it as
:00:36. > :00:41.much as I liked it before. Oh, no! I like it more. I agree it is not as
:00:42. > :00:45.sophisticated, but really satisfying.
:00:46. > :00:50.It is a joke on a plate. A perfect joke on a plate.
:00:51. > :00:56.Next up is Welshman Richard Davis. After three attempts he has made it
:00:57. > :01:06.into the final eight. He is serving a take on a classic wal dorf. Potato
:01:07. > :01:14.wrapped chicken wings on a plate. Followed by a granny Smith ,
:01:15. > :01:25.celeriac puree and salad leaves. Last on is some crispy chicken skin.
:01:26. > :01:38.Done. Well done, Richard. It looks
:01:39. > :01:42.cracking! This is a much more tidy-looking affair. Far more
:01:43. > :01:46.appealing. A sense of intrigue. Have you potted the egg yet? Come on,
:01:47. > :01:59.let's do it. Who tells the best chicken jokes?
:02:00. > :02:04.Comedhens! It is a chicken Waldorf. Endooef, chicken walnuts, slightly
:02:05. > :02:12.candid. It is lovely. I hate to cast a shadow over the party but the
:02:13. > :02:16.potato on my second of my wings has gone soggy.
:02:17. > :02:21.I think he has done a good job. What is not to like it is good. It is a
:02:22. > :02:27.beautiful piece of cooking, it is nice but not that funny.
:02:28. > :02:31.Last up is culinary heavyweight, Tommate Kens. He is looking to
:02:32. > :02:38.outwit the competition with a chicken dish called chicken egg/egg
:02:39. > :02:40.chicken. Serving confit chicken legs, chicking
:02:41. > :02:48.chicken. Serving confit chicken legs, en s, langoustine tails. Tom
:02:49. > :02:58.starts with the black truffle, then adding confit legs, langoustine
:02:59. > :03:03.tails, cubed celery, langoustine oil powder and sorrel leaves before
:03:04. > :03:09.topping it off with langoustine oil. On the side there is an eggshell
:03:10. > :03:16.with French egg croutons and custard. Last but not least, chicken
:03:17. > :03:20.consomaway in a jug. Before the components are on a tray complete
:03:21. > :03:36.with sound effects. OK. Thank you.
:03:37. > :03:42.You know what this is, don't you? It's a battery hen! Most of these
:03:43. > :03:45.chick things are just sentimental and silly.
:03:46. > :03:52.This one is adorable. Have adopted mine. This is by far
:03:53. > :03:56.the prettiest dish today. As soon as the soup goes into the dish it binds
:03:57. > :04:01.it together in a really beautiful manner.
:04:02. > :04:07.Hmm! Oh, it is delicious! Oh, my goodness. I mean I love it because
:04:08. > :04:11.of the elegance of it. The joke is not overwhelming. There is a little
:04:12. > :04:16.bit of fun there. Cooking complete. It is time to find
:04:17. > :04:18.out which three starters are in contention for the Comic Relief
:04:19. > :04:35.banquet. Well, good evening, chefs! How has
:04:36. > :04:41.it been in the kitchen today? Tough but a lot of fun. Long.
:04:42. > :04:45.I'm sure you wish to know which are the three chefs with the chance to
:04:46. > :04:54.go through to cooking the starter at the final banquet. So, in eighthth
:04:55. > :05:06.place, Peter? Seventh place, Richard. So, in sixthth place, we
:05:07. > :05:18.have... Michael. In fifth place we have, Daniel.
:05:19. > :05:23.And in fourth place we have, Aiden. So, Tom, Colin and Raymond,
:05:24. > :05:29.APPLAUSE APPLAUSE.
:05:30. > :05:32.Next week it's the fish course final. Right, it's time to answer a
:05:33. > :05:36.few of your foodie questions. Each caller will also help us decide what
:05:37. > :05:47.MyAnna will be eating at the end of the show. First is Karen. What is
:05:48. > :05:52.your question? I have a smokery, I have a smoked loin of venison. I
:05:53. > :05:58.wonder how to cook it. So, smoked loin of venison. So, what
:05:59. > :06:03.can she do with it? I would treat it like normal venison, but think about
:06:04. > :06:09.the smoked flavour. So treat it like a piece of venison, roast it for ten
:06:10. > :06:15.minutes, colouring it on the side. Keeping it pink, served with potato
:06:16. > :06:21.puree and keep it simple. So, maybe with fruit. Blackberries
:06:22. > :06:25.or damsons. Yes, that will help with the smoked
:06:26. > :06:30.flavour. What would you like to see the -- at
:06:31. > :06:34.the end of the show, food heaven or food hell? Food heaven, please.
:06:35. > :06:43.Chris from Leeds, what is your question for us? I am doing a Sunday
:06:44. > :06:48.roast. I am wondering if I can make the gravy sexy.
:06:49. > :07:00.Gravy for the chicken. What are you talking about sexy gravy! I am
:07:01. > :07:07.thinking you are in a great area. I think use marjoram, deglaze the
:07:08. > :07:17.chicken tray for the flavour. And use marjoram, that is a very scented
:07:18. > :07:21.flavour. And oregano. Yes. A really nice aromatic herb.
:07:22. > :07:26.What dish would you like to see at the end of the show? Food heaven,
:07:27. > :07:31.please. Jean, what is your question for us.
:07:32. > :07:35.My husband was given fennel plants which he grew. I have no idea what
:07:36. > :07:43.to do with them. So, what can we do to make fennel
:07:44. > :07:52.more sexy? I strongly believe that fennel, shaved finally, keeping it
:07:53. > :08:02.in iced water, keeping it crunchy and serve it with lemon or lime
:08:03. > :08:04.juice and a hint of Pastiss. It goes brilliant with left over
:08:05. > :08:12.chicken. And what dish for you at the end of
:08:13. > :08:15.the show? Hell! That was quick. There was no omelette challenge last
:08:16. > :08:18.week so things remain unchanged on the board with Gennaro still at the
:08:19. > :08:31.centre with that time of 17.32 seconds. Guy, who would you like to
:08:32. > :08:37.beat? Glynn! Let's put the clocks on the screen please. Remember these
:08:38. > :08:40.are just for you at home so you can see how they're doing. The guys in
:08:41. > :08:54.the studio can't see them. So, are you both ready? Go! Glynn is making
:08:55. > :09:01.sure he is actually getting on the board today! The concentration on
:09:02. > :09:23.Pascal's face, see? ! Make sure it is an omelette! Allez! Oh, my God!
:09:24. > :09:27.Awful! That is definitely going in the bin! The flower was fantastic,
:09:28. > :09:31.by the way. The flower was the high point.
:09:32. > :09:44.For sure. Pascal... You did it in 31.16, but
:09:45. > :09:51.it is not going in there. It is going in there! For the next time,
:09:52. > :09:57.when I'm invited again. Glynn? That can't go in the bin?
:09:58. > :10:01.Let's not fall out. Do you think you are in the centre?
:10:02. > :10:06.I'm not. I just need to beat Claude.
:10:07. > :10:13.Where is he? 22. I don't think it is going to happen.
:10:14. > :10:18.You did it in 29. 40. It puts you about here.
:10:19. > :10:24.I'm happy not to be in the bin. And because I whats not here six
:10:25. > :10:32.weeks ago. I did watch it on YouTube.
:10:33. > :10:36.Oh! He is going from the centre, so that puts Mr Paul Rankin in the
:10:37. > :10:46.centre. That was not an omelette! I have the power! It is fantastic!
:10:47. > :10:58.Right will MyAnna be getting her food heaven or food hell? The chefs
:10:59. > :11:01.will be making their choices. We get another hearty home cooked
:11:02. > :11:10.recipe from Simon Hopkinson. Today he's preparing a smoked haddock
:11:11. > :11:14.pilaf! Enjoy this one. I love stalls like this. Really
:11:15. > :11:20.proper fishmonger stalls. What you are looking for in the fresh fish
:11:21. > :11:25.are the dark gills behind the eye. Also a sweet smell. Fresh fish
:11:26. > :11:30.should smell of the sea, not of fish. It is a weird thing but that
:11:31. > :11:33.is a good key. Good morning. Good morning, sir.
:11:34. > :11:41.How are you? Very well, sir. Good. I am coming for smoked
:11:42. > :11:48.haddock. Lovely. Undyed! Lovely. That is a beauty.
:11:49. > :11:53.Lovely natural smoked haddock, I am making a delicious pilaf with. I
:11:54. > :11:59.will put some peas in the rice, cook it gently. It will flake and mix it
:12:00. > :12:06.all up. That is the perfect fish for it. If you follow the tips in the
:12:07. > :12:12.recipes, a simple plate of rice and fish can become a revelation.
:12:13. > :12:18.To begin, preheat the outside of the oven to 180 degrees and melt 40
:12:19. > :12:24.grams of butter in a lidded pan. This is not a curry powder. It is a
:12:25. > :12:31.spice mix. The heat will come from green chillies. Garam masala is a
:12:32. > :12:38.different mix of spices but very fragrant.
:12:39. > :12:44.Always try to find the best quality Basmati rice.
:12:45. > :12:48.It is quite an exact science, making a perfect pilaf. It is
:12:49. > :12:53.one-and-a-half times the weight of liquid to the amount of rice. I have
:12:54. > :12:57.come across recipes where it will say double the amount of water. I
:12:58. > :13:05.really do think that is far too much. Straight in and you need the
:13:06. > :13:11.butter to coat the rice. Eggs and smoked haddock have always
:13:12. > :13:18.been perfect partners. Here the egg is boiled for eight minutes, then
:13:19. > :13:24.peeled. Fresh ginger gives aromatic warmth.
:13:25. > :13:29.The juicer, the better. Yous a fine grater so it blends easily into the
:13:30. > :13:35.rice. A little tap. Now I have changed my mind about chillies all
:13:36. > :13:39.the time, how I may want to make the dish hot or just the flavour of the
:13:40. > :13:46.chilli itself. You can tell by rubbing your finger along the chilli
:13:47. > :13:52.and testing it in your mouth. That is actually oh, no it is a little
:13:53. > :13:58.bit hot. I tell you what I will do, I will take the seeds from one
:13:59. > :14:09.chilli and leave them in the other. I like a good chop it is quite
:14:10. > :14:15.therapeutic! So, one of my lovely vicar's bay leaves, as usual. And
:14:16. > :14:20.the ginger and the chillies, a little pinch of salt. And now the
:14:21. > :14:25.most important thing, a lovely piece of undyed smoked haddock. Cut in
:14:26. > :14:30.equal portions about there. I am going to leave the skin on because
:14:31. > :14:34.it is quite nice it keeps the fish more moist while it is cooking and
:14:35. > :14:40.it will be steaming in the rice. So, in with the stock.
:14:41. > :14:49.Remember, use one-and-a-half times of liquid to the weight of the rice.
:14:50. > :14:54.As you can see, it doesn't look as if there is not enough stock in
:14:55. > :15:03.there, there is. So, lay the fish on and lid on. Into the oven for 15 to
:15:04. > :15:10.20 minutes. Check it after 15. Grate the hard-boiled eggs so that they
:15:11. > :15:17.mix easily into the pilaf. Chop spring onions and fragrant coriander
:15:18. > :15:20.add flavour and texture. The time is up.
:15:21. > :15:24.But, importantly, do not take off the lid. Leave it for five minutes
:15:25. > :15:29.and allow the rice to finish cooking.
:15:30. > :15:33.When the five minutes is up carefully remove the skin. It has
:15:34. > :15:40.done its job and kept the fish moist. Oh, I love this dish.
:15:41. > :15:46.A bit fiddly but I think it's worth it. Lovely. That is it. Now, my
:15:47. > :15:56.favourite part. This is doing the stirring.
:15:57. > :15:59.Lovely fluffy rice and once the fish is a little broken up, it is
:16:00. > :16:11.straight in with the egg and tumble in the spring onions and coriander.
:16:12. > :16:17.Whoosh! Lovely. A clean tea towel. What this does, in effect, is to
:16:18. > :16:24.remove the excess steam and make it even fluffier and more delicious and
:16:25. > :16:29.fabulous. So, leave that for five minutes. I can't wait.
:16:30. > :16:34.Waiting for a dish to be perfect is always worthwhile.
:16:35. > :16:47.This is what makes something quite simple into something extra special.
:16:48. > :16:57.Right, that has had its five minutes.
:16:58. > :17:08.We give it one more mix. Lovely separate grains of rice.
:17:09. > :17:15.Lovely flaky, fishy, spicy, ricy, everything you want. And findally, a
:17:16. > :17:26.squeeze of lemon juice. A little forkful for the cook! Hmm,
:17:27. > :17:35.the smoky taste of the haddock comes through. It blends so nicely with
:17:36. > :17:40.the spices. And the second chilli with the seeds
:17:41. > :17:46.in is coming through quite strong now. Any way, a lovely dish. Really
:17:47. > :17:52.nice. Smoky fish, fluffy rice, a little herb, a little spice.
:17:53. > :17:56.There'll be more from Simon on next week's show. Right, it's time to
:17:57. > :17:59.find out whether MyAnna will be facing either food heaven or food
:18:00. > :18:03.hell. Your food heaven would be this magnificent piece of tuna which I'll
:18:04. > :18:14.simply sear and finish with a little beetroot juice. It's served with
:18:15. > :18:17.some pickled root vegetables and a beetroot puree. Or you could be
:18:18. > :18:21.facing your food hell, black pepper which I use to cover a piece of
:18:22. > :18:25.mackerel along with a little mustard then whack it under the grill. It
:18:26. > :18:40.comes with a simple celery and apple salad on the side. It was down to
:18:41. > :18:47.these guys, it was 2-1 at home. They were kind to you! Away! So, let's
:18:48. > :18:52.get this cooking. We need sugar, water and a pinch of salt. The guys
:18:53. > :18:58.are going to prepare the veg. This is a different selection of veg,
:18:59. > :19:03.beetroot, carrots, shallots. And we also have radishes. This mixture,
:19:04. > :19:09.what we are going to do, you can explain this, Glynn. We have
:19:10. > :19:16.beetroot juice here. James wants a glaze. So it is like a sauce.
:19:17. > :19:19.Like a gel. We have a little bit of the gum, which is a thickening
:19:20. > :19:26.agent. You can buy this now from the
:19:27. > :19:31.supermarkets it is a xanthum gum. I have seen it in the supermarket, you
:19:32. > :19:36.can buy it now. You can get beetroot juice in a jar so you don't have to
:19:37. > :19:42.make your own. So you can make it as it is with the two ingredients. The
:19:43. > :19:48.pickles are heating up. Then I marinade the tuna. The tuna, we need
:19:49. > :19:54.apricot jam to go with it. This is an idea I had from Morocco. They
:19:55. > :19:59.have a mixture of apricot jam and balsamic vinegar and spices. Using
:20:00. > :20:04.cumin, all different types. We take the beetroot juice. I know you like
:20:05. > :20:10.that. A touch of that. And because of the sugar content in the apricot
:20:11. > :20:15.jam, when you char-grill them, they actually barbecued this tuna it is
:20:16. > :20:21.almost blackened on the outside but a great flavour. We have the tuna.
:20:22. > :20:27.We are cutting it into a good-sized steak.
:20:28. > :20:34.And we roll it around. So marinade this.
:20:35. > :20:38.Hopefully this will give you the inspiration to kokt with your oven.
:20:39. > :20:42.Apparently you have been in the flat for a year-and-a-half and the oven
:20:43. > :20:47.is not connected. That's right. I am so embarrassed. I
:20:48. > :20:50.shall connect it and I shall be cooking this.
:20:51. > :20:56.Growing up, food was an inat theing rat part of your life. You travelled
:20:57. > :21:01.all over the place, Oman? I grew up there. I came to the UK when I was
:21:02. > :21:07.16. So, middle eastern and the UK
:21:08. > :21:12.countries have been my home. Great flavours over there. A
:21:13. > :21:16.fantastic selection of food. Food is a big deal there. Having
:21:17. > :21:22.lunch and dinners together with family and friends is a big part of
:21:23. > :21:30.the culture out there. A lot of late-night eating, going to the food
:21:31. > :21:34.shops, having incredible juices, lots of incredible flavours.
:21:35. > :21:39.Sounds good. We are keeping the beetroot separate from the veg.
:21:40. > :21:44.You are so clever it is like a factory line of amazing chefs
:21:45. > :21:51.cooking for me. It is starting to boil here! It is starting to happen!
:21:52. > :21:59.We are keeping the beetroot separate.
:22:00. > :22:03.Can you give it a stir for me. Shall I put the gum in? Snoo?
:22:04. > :22:06.Can you give it a stir for me. Shall I put the gum in? Snoo Be careful
:22:07. > :22:11.with it. It thickens very quickly. So we add the powder to the boiling
:22:12. > :22:16.juice. See, they don't trust me to do this.
:22:17. > :22:21.You are the guest, you have to eat and drink wine.
:22:22. > :22:27.I have offered to help on every dish, I have been refused.
:22:28. > :22:33.I'm not being funny but you have not had an oven for a year-and-a-half! I
:22:34. > :22:39.have a juicer. I find juicing so easy. It is great. It has
:22:40. > :22:44.revolutionised my life. As I am constantly eating healthible as I
:22:45. > :22:50.juice. So, we cook the tuna. About 45
:22:51. > :22:53.seconds on each side. Just satisfactorying it all around.
:22:54. > :22:59.Is it olive oil. A little bit, but it will blacken.
:23:00. > :23:17.Keep the pan on as high as possible. How is the sauce? It is coming on.
:23:18. > :23:21.We have the carrots in there, an escarbiche with the oil I have oil
:23:22. > :23:38.and the veg. He is letting moo me whisk! Wash her
:23:39. > :23:44.go! -- He is letting me whisk! Watch her go! A nice colour. Snoo snoo
:23:45. > :23:50.That is amazing. It is really simple. Now it is
:23:51. > :23:56.available from the supermarket. And if you put more in you can set it.
:23:57. > :24:02.It can set like a jelly. It is fantastic stuff. There is nothing
:24:03. > :24:10.else in there, just that. Now we did mention, at the start of
:24:11. > :24:15.the show, Ripper Street. It is back on BBC One. Monday nights? Yes, that
:24:16. > :24:19.is correct. This is the second series? Yes. It has been great fun
:24:20. > :24:23.coming back to it. We are like a family now, really.
:24:24. > :24:27.It is great fun. This time around we have had more fun doing it. The
:24:28. > :24:31.scripts are better, the storilines are more exciting. So yes, it has
:24:32. > :24:35.been great fun. It must be fantastic for you. As an
:24:36. > :24:40.actress, to get all of the variety of work as well.
:24:41. > :24:45.When you speak to many actors and actresses it is the waiting that is
:24:46. > :24:50.frustrating. For you it has all come together. A mixture.
:24:51. > :24:54.It is like waiting for a bus. All of a sudden lots of things came at
:24:55. > :25:00.once. It has been fantastic, but the fact that they are such different
:25:01. > :25:05.parts. Different worlds to enter. What do you enjoy more? When you
:25:06. > :25:09.speak to a lot of actors and actresses it is the theatre that
:25:10. > :25:19.they crave. You have that part. You start on the 19th of November,
:25:20. > :25:25.Strangers on a Train? I like all parts. It doesn't matter to me
:25:26. > :25:29.whether it is theatre or film. The script is the key? That is what
:25:30. > :25:32.draws you in. The script and the character.
:25:33. > :25:38.Did you watch the Alfred Hitchcock version? Years ago. I made a
:25:39. > :25:44.conscious choice not to go back and watch it again. I wanted to keep it
:25:45. > :25:47.fresh and to be a part of creating a new version, as opposed to imitating
:25:48. > :25:53.something that has been on before. Fantastic. Now you can see the tuna.
:25:54. > :25:58.That is looking amazing. This is the blackening. The
:25:59. > :26:01.caramelisation that you get with the apricot jam. Don't worry about it.
:26:02. > :26:06.That is what you are looking for for the flavour. Then you lift this off.
:26:07. > :26:10.These guys with ill start to plate it up.
:26:11. > :26:19.If you can decorate. We have a little veg here.
:26:20. > :26:23.The carrots. We take all of this different veg
:26:24. > :26:29.and put that on. It is so pretty.
:26:30. > :26:38.You carry on. I will get rid of that and take the tuna. With are really
:26:39. > :26:48.sharp knife. And you can see you get this... Wow! Nice and thin.
:26:49. > :26:58.This is like Christmas come early. Thank you! There you go.
:26:59. > :27:04.Happy with that? Then we put bits of this tuna on like this.
:27:05. > :27:10.So pretty. Do your Michelin star thing.
:27:11. > :27:16.Pascal, do you want to jump on. Now that dish costs about ?160. Less
:27:17. > :27:22.is more, chef, less is more! Then a little bit of this rapeseed all over
:27:23. > :27:26.the top as well. And there you have it. So the
:27:27. > :27:32.pickled veg, the satisfactoried tuna. A lovely dish that. Nice and
:27:33. > :27:36.simple. Thank you very much for choosing
:27:37. > :27:42.heaven. Thank you! Tuck in. While I get the wine, tell us what
:27:43. > :27:48.you are out in the theatre? We start previewing on Monday, this Monday
:27:49. > :27:55.and then as of the 19th of November we are going up until the end of
:27:56. > :27:57.February, the beginning of March. At the Gielgud Theatre.
:27:58. > :28:06.Yes. Well, dive into that and Susie has
:28:07. > :28:13.chosen the Villa Maria vate Bin Riesling 2012. The tuna I think that
:28:14. > :28:18.is great with the spices. It is great when it is charred like
:28:19. > :28:27.that. Fantastic on the barbecue. Very unusual with the apricot jam.
:28:28. > :28:41.The glaze is fantastic. And we finish on the T-shirts. Welcome to
:28:42. > :28:44.Yorkshire! Well that's all from us today on Saturday Kitchen Live.
:28:45. > :28:47.Thanks to Glynn Purnell, Pascal Aussignac and MyAnna Buring. Cheers
:28:48. > :28:50.to Susie Barrie for the wine choices! All of today's recipes are,
:28:51. > :28:52.on the website at: bbc.co.uk/saturdaykitchen. You can
:28:53. > :28:55.enjoy more great recipes tomorrow morning on BBC2 in another of our
:28:56. > :29:00.Best Bites programmes. In the meantime, have a great day and enjoy
:29:01. > :29:02.the rest of your weekend! Enjoy those fireworks too. Bye!