0:00:03 > 0:00:05Good morning!
0:00:05 > 0:00:08Welcome to your Saturday morning serving of fantastic food and fun.
0:00:08 > 0:00:18I'm Angela Hartnett and this is Saturday Kitchen Live!
0:00:35 > 0:00:36Welcome to the show!
0:00:36 > 0:00:38 Cooking with me today are two
0:00:38 > 0:00:41brilliant chefs - the multi award-winning Tristan Welch,
0:00:41 > 0:00:44King of the Wok Ken Hom, and in charge of wine -
0:00:44 > 0:00:45Sandia Chang!
0:00:45 > 0:00:52Good morning everyone!
0:00:52 > 0:00:57Good morning. Tristan, welcome back. It is great
0:00:57 > 0:01:02to have you on the show. Thank you. It is wonderful to be on
0:01:02 > 0:01:16the show with the wonderful Ken Hom. What are you cooking?Plaice baked
0:01:16 > 0:01:21in paperwork with celeriac. Wonderful.
0:01:21 > 0:01:32And Ken? What about you?I am making some lovely chicken spring rolls.
0:01:32 > 0:01:39And Sandia?We have a few alternative drinks to go with the
0:01:39 > 0:01:43Christmas cooking today. Fantastic.
0:01:43 > 0:01:45And we've raided the BBC archives for vintage food
0:01:45 > 0:01:47moments from Rick Stein, Keith Floyd, the Hairy
0:01:47 > 0:01:48Bikers and Mary Berry.
0:01:48 > 0:01:51Our special guest today is a Grammy award-winning singer/songwriter
0:01:51 > 0:01:53whose album Liquid Spirit was the most downloaded
0:01:53 > 0:01:54jazz album in history!
0:01:54 > 0:01:56He's also the biggest selling jazz artist of this year,
0:01:56 > 0:02:06he truly is a star, please welcome Gregory Porter!
0:02:07 > 0:02:10APPLAUSE So good to have you.
0:02:10 > 0:02:16Wow! Incredible to meet you. How are you you this morning?I am great.
0:02:16 > 0:02:22Feeling good? Feeling hungry? Feeling hungry. I didn't have
0:02:22 > 0:02:26breakfast and a light dinner last night, so I'm ready to get down.
0:02:26 > 0:02:32You love food?I do. It is like music for me. It's a beautiful
0:02:32 > 0:02:36thing. So, what do people say about your
0:02:36 > 0:02:46voice? Chocolate, silky?Well, I do hear that, caramel, chocolate, warm,
0:02:46 > 0:02:49cosy. I feel we should be sitting by the
0:02:49 > 0:02:54fire. At the end of the show we are
0:02:54 > 0:03:02cooking food heavy and hell. What is your idea of food heaven? My food
0:03:02 > 0:03:09heavien is a great rib-eye. I like it on the bone with a medium crust.
0:03:09 > 0:03:15And food hell?Pickled fish. It is a complicated one for me.
0:03:15 > 0:03:21This one has been out to Sweden. They love pickled fish.
0:03:21 > 0:03:25They are out early in the morning fishing there.
0:03:25 > 0:03:27They are out early in the morning fishing there.
0:03:27 > 0:03:29So if the viewers give you HEAVEN, I'll make ribeye
0:03:29 > 0:03:31steak with bearnaise sauce and garlic and rosemary
0:03:31 > 0:03:32potatoes.
0:03:32 > 0:03:35I'll season and fry ribeye steak, fry potatoes with rosemary
0:03:35 > 0:03:37and garlic then make a lovely fresh bearnaise with butter,
0:03:37 > 0:03:39egg yolks and tarragon, and serve with a watercress
0:03:39 > 0:03:43and shallot salad.
0:03:43 > 0:03:45But if Gregory gets HELL I'll make pickled herrings and
0:03:45 > 0:03:48dill potatoes with pickled red cabbage and apple slaw.
0:03:48 > 0:03:49I'll pickle herrings in cider vinegar, spices,
0:03:49 > 0:03:50sugar, onion and orange juice.
0:03:50 > 0:03:53Then I'll make a pickled red cabbage and apple salad,
0:03:53 > 0:03:54and serve it all with dill potatoes.
0:03:54 > 0:03:58But you'll have to wait until the end of the show to find
0:03:58 > 0:03:59out which one the viewers vote for!
0:03:59 > 0:04:01So everyone, just go to the Saturday Kitchen website
0:04:01 > 0:04:11before 11 this morning and get voting!
0:04:12 > 0:04:13We also want your questions.
0:04:13 > 0:04:15You can ask our experts anything, just dial:
0:04:15 > 0:04:170330 123 1410.
0:04:17 > 0:04:21You can also comment on what's cooking via social
0:04:21 > 0:04:24media.
0:04:24 > 0:04:25media.
0:04:25 > 0:04:26Right, let's get cooking!
0:04:26 > 0:04:32Tristan, what are we making?
0:04:32 > 0:04:34Tristan, what are we making?
0:04:34 > 0:04:40We have the most wonderful plaice. Look at that, a picture in itself.
0:04:40 > 0:04:52What is the name of the dish?Whole cooked plaice with lots of thyme,
0:04:52 > 0:04:59apple, walnuts, celeriac. Very autumnal.
0:04:59 > 0:05:05So, we have known each other for years. I judged you in a
0:05:05 > 0:05:09competition...You always judge me Angela.
0:05:09 > 0:05:18No. No. You won the competition, it was a beautiful lemon tart. You
0:05:18 > 0:05:22didn't play around with it, it was just fantastic.
0:05:22 > 0:05:27Simplicity is the way forward. If you have something beautiful, what
0:05:27 > 0:05:32is the point in tarting it up!You used a pun there, we will wait for
0:05:32 > 0:05:38that until later!It comes naturally for me. I can't help myself.
0:05:38 > 0:05:43You have been away for a few years, four or five years. You have been
0:05:43 > 0:05:49with the family?I took some time away with my glorious family. We
0:05:49 > 0:05:54went to Sweden. Your wife is Swedish.
0:05:54 > 0:06:00Yes, my wife is Swedish, the land of the pickled fish. I had a few years
0:06:00 > 0:06:03there. Had an amazing time with my children.
0:06:03 > 0:06:07You were working out there as well. Not just a holiday.
0:06:07 > 0:06:13That would be terrible. Well, you are allowed holiday, just
0:06:13 > 0:06:20not a five-year holiday!I then had the opportunity to cook on the cash
0:06:20 > 0:06:26Korean. So how can you say no. So I had an amazing time out there.
0:06:26 > 0:06:30Cooking the most amazing seafood. Beautiful whole fish. Not like this,
0:06:30 > 0:06:37they don't have this type of fish in the cash queen. But this plaice is a
0:06:37 > 0:06:44British beauty. You see I am painting it with the butter. To give
0:06:44 > 0:06:52it that lovely shine. And now I am playing the plaice on
0:06:52 > 0:07:01the paper, that is with the thyme. So you are wrapping UUP in an
0:07:01 > 0:07:11envelope?Yes, it will keep the beautiful moisture in. The thyme
0:07:11 > 0:07:17gives it a lovely earthy flavour. And some lovely pickles. To give it
0:07:17 > 0:07:20the acidity. All of that sort of stuff.
0:07:20 > 0:07:26Obviously, when you are in the Caribbean, you have met the guys
0:07:26 > 0:07:31that you are doing your new restaurant with?Tell us about that.
0:07:31 > 0:07:35Well, I have a wonderful new restaurant. I have come back home to
0:07:35 > 0:07:46Cambridge. I am a Cambridge boy. I have the most amazing restaurant
0:07:46 > 0:07:49within the University Armssbury Hotel.
0:07:49 > 0:07:55You are on a massive piece of land. Everyone plays football, walks the
0:07:55 > 0:08:00dogs in the morning. . It is an institution, in itself,
0:08:00 > 0:08:06this park. We overlook it. I have been there many a time.
0:08:06 > 0:08:11I knew I recognised you from somewhere!I have fond memories of
0:08:11 > 0:08:16Cambridge. It's a really great town. It's wonderful.
0:08:16 > 0:08:20It's beautiful, vibrant. There is always something going on.
0:08:20 > 0:08:26I am popping this in the oven for 200 degrees at 25 minutes. There we
0:08:26 > 0:08:33are, I can smell the other one cooking away. It is fantastic.
0:08:33 > 0:08:41Beautiful thyme, with the autumnal flavours it is really sensational.
0:08:41 > 0:08:46Does the celeriac have a different name?This one, the root one?Yes.
0:08:46 > 0:08:55It is part of the celery feel. What would you coal it?Celery root.
0:08:55 > 0:09:07Oh! And later we will be having cilantro!Oh, that is the best
0:09:07 > 0:09:13thing. I have sliced apples quickly.
0:09:13 > 0:09:20This is the style of food in the new place?Definitely. I am passionate
0:09:20 > 0:09:26about good, simple food. Taking timeway from the London scene has
0:09:26 > 0:09:31reconnected me with what I fell in love with originally. Cooking for
0:09:31 > 0:09:37friends, family, with beautiful quality ingredients and sim a
0:09:37 > 0:09:42eically cooked. And also having a marvellous glass of wine. That is
0:09:42 > 0:09:47completely vital. And obviously in Cambridge, there
0:09:47 > 0:09:51are amazing local suppliers there. You have the countryside, you are
0:09:51 > 0:09:56not far from the coast in some respects, you can go Norfolk way,
0:09:56 > 0:10:00Suffolk way, you have it all there. Would you grow your own?I am like
0:10:00 > 0:10:04the cat that has the cream. It is amazing. The local produce is
0:10:04 > 0:10:09fantastic. We are arranging to have our beer brewed for us and delivered
0:10:09 > 0:10:22to us by a bicycle!You are right, we hate you!No! That is cooking
0:10:22 > 0:10:31away there. Goodness me! What are you putting in
0:10:31 > 0:10:40there now?Cider vinegar. That gives it a beautiful acidity. It goes in
0:10:40 > 0:10:46with the apples and with the thinly sliced celeriac. And when it is
0:10:46 > 0:10:52reduced nicely, we put in the beautiful cavalo nero.
0:10:52 > 0:10:58I don't like it all chopped. I think mother nature does a wonderful job
0:10:58 > 0:11:03of it as it is. Just a little tear.
0:11:03 > 0:11:09There a touch of water. The steam will come through to help cook the
0:11:09 > 0:11:16cavalo nero. You could also use kale and spinach.
0:11:16 > 0:11:18You could also use kale and spinach.
0:11:18 > 0:11:19We also want your questions.
0:11:19 > 0:11:21You can ask our experts anything, just dial:
0:11:21 > 0:11:220330 123 1410.
0:11:22 > 0:11:24You can also comment on what's cooking via social
0:11:24 > 0:11:29media.
0:11:29 > 0:11:32Right, we are going to chuck in the walnuts as well.
0:11:32 > 0:11:38Beautiful. You have gone a bit Floyd on us! I
0:11:38 > 0:11:43like that. I know. I know! I'm just passionate.
0:11:43 > 0:11:50I love what I do. A touch more pepper. The bite in
0:11:50 > 0:11:54this is vital. The aroma from this is amazing.
0:11:54 > 0:12:00I am taking the fish out. There is a hill hint in the sense with the
0:12:00 > 0:12:04brown paper there. That is lovely.
0:12:04 > 0:12:10There are two ways of testing it is cooked. One is the paper, that it
0:12:10 > 0:12:16does brown a little bit. But you can take a little pin and give it a
0:12:16 > 0:12:21prick and if it goes through the flesh and has a little give, it is
0:12:21 > 0:12:27cooked. If it bounces back, you know it is not ready.
0:12:27 > 0:12:34So, we can lift that now?Yes. Asbestos hands! What a girl! Right,
0:12:34 > 0:12:40there we are. I will pop this in a dish. The celeriac is colouring
0:12:40 > 0:12:44beautifully.You can smell those beautiful aroam areas.
0:12:44 > 0:12:52I love this. It is such a great dinner party dish. It is forgiving.
0:12:52 > 0:12:57We say 25 minute but if you keep it in there for a little longer, it is
0:12:57 > 0:13:02fine. And there are other fish.
0:13:02 > 0:13:09Dover sole, sole, sea bass?Yes but I like a flat fish as sea bass is a
0:13:09 > 0:13:13little more chunky. What about the walnut oil?Yes,
0:13:13 > 0:13:19finish off with a drizzle of walnut oil and then as it snowed this week,
0:13:19 > 0:13:26we are putting on walnut snow. Oh, my gosh, you see. I knew you
0:13:26 > 0:13:35were fancy. You can make walnut oil at home?Yes, you can. Warm up oil,
0:13:35 > 0:13:40chuck in walnuts and leave them together to infuse. And then blend
0:13:40 > 0:13:45it in a blender. If you want to strain it, you can. I prefer not to.
0:13:45 > 0:13:49It is great on toast in the morning if you want to take some of the oil
0:13:49 > 0:14:00out!OK. So give us a recap. We have whole baked plaice in paper
0:14:00 > 0:14:04with loads of thyme... And this is the grand reveal. I love this. Are
0:14:04 > 0:14:07you ready? This is the most amazing thing.
0:14:07 > 0:14:16Come on! Come on!You can't hurry this up!He needs his own show!Are
0:14:16 > 0:14:23you ready?Great. And you can put this in the middle
0:14:23 > 0:14:28of the table in front of your guests. Are you ready? One, two,
0:14:28 > 0:14:38three!Wow! Amazing. Perfect, right. Let's go.
0:14:38 > 0:14:42There rewith. So you are going to do some
0:14:42 > 0:14:51filleting there. I will.
0:14:51 > 0:15:05Let's serve Gregory first.This is called Amazing Plai kreshgs!--
0:15:05 > 0:15:13Amazing Plaice! Beautiful. What wine do we have with this
0:15:13 > 0:15:29Sandia?
0:15:29 > 0:15:30What wine do we have with this Sandia?We have a lovely wine. It is
0:15:30 > 0:15:47a Viognier. It has lovely aromatics. This dish is so aromatic. The thyme.
0:15:47 > 0:15:52The celeriac, the celery root. This one, lots of arrowmatics and lots of
0:15:52 > 0:15:57red apples. Some herbs in here. Honeysuckle as well, but best of
0:15:57 > 0:16:02all, it has got a great freshness just to cut through the fish.
0:16:02 > 0:16:05Beautiful flavour. Would you cook fish on-the-bone
0:16:05 > 0:16:11yourself?I prefer it on-the-bone. Thank you, chef.It's the best way
0:16:11 > 0:16:18to cook it. And the wine, have you had a little sample?Lots of aromas,
0:16:18 > 0:16:24aromas with the fish. Aromas with the wine.It works.Very crisp.Do
0:16:24 > 0:16:32you like that?I think it is an absolute smasher.I told you.
0:16:32 > 0:16:39Anyway, Ken, remind us what you're cooking later?A crispy crackling
0:16:39 > 0:16:47chicken, sun-dried tomatoes and spring rolls.If you want to ask us
0:16:47 > 0:16:53a question, just call, 0330 123 1410. The lines close at 11am today.
0:16:53 > 0:17:03You haven't got long. Get dialling. Or you can tweet us using a
0:17:03 > 0:17:11question, using the hashtag Saturday Kitchen.
0:17:11 > 0:17:14Now it's time to join Rick Stein in Berlin enjoying
0:17:14 > 0:17:15a knees-up at a beer hall!
0:17:15 > 0:17:18Tough job Rick.
0:17:18 > 0:17:20Tough job Rick.
0:17:20 > 0:17:24A lesson learned in Berlin, the more difficult it is to find, the more
0:17:24 > 0:17:32attractive the venue. But for many locals here, they don't want to go
0:17:32 > 0:17:37finding their way around car parks and loading bays looking for a sign.
0:17:37 > 0:17:43They want a table heaving with beer, sausages, wine and sour cout.
0:17:43 > 0:17:50Sometimes on a journey, you just want to get grounded and this place,
0:17:50 > 0:17:55is where ordinary Berliners go to let their hair down. This is the
0:17:55 > 0:18:06biggest beer tavern, not just in Berlin, but in the world!
0:18:16 > 0:18:23But, if you like pork knuckle, that's roasted pork knuckle and
0:18:23 > 0:18:33potato dumpling, chips, it wouldn't be Berlin without curryverse and a
0:18:33 > 0:18:38soft dumpling-like pasta and lots of sausages, then this could be for,
0:18:38 > 0:18:43especially if you like to drink lighters of beer. Indeed, many
0:18:43 > 0:18:48people think of this as quintessentialal German food. It
0:18:48 > 0:18:57isn't really. It is the food of Bavaria that goes very well. Snowy
0:18:57 > 0:19:01mountain tops and grassy meadows full of contented cows wearing huge
0:19:01 > 0:19:10bells!
0:19:11 > 0:19:13German food. It isn't really. It is the food of Bavaria that goes very
0:19:13 > 0:19:16well. Snowy mountain tops and grassy meadows full of contented cows
0:19:16 > 0:19:18wearing huge bells! I bet 98% of people watching this
0:19:18 > 0:19:23would think it is just typical German food and the Berliners are
0:19:23 > 0:19:30snooty about this big beer hall. They like boiled pork knuckle. But
0:19:30 > 0:19:34for me, I love restaurants and this is just a great expression of a
0:19:34 > 0:19:38fabulous restaurant. OK, it's a little bit-and-a-half, yes, it is,
0:19:38 > 0:19:43but I was just thinking imagine we had beer halls like this in England
0:19:43 > 0:19:49serving roast beef and Yorkshire pudding and having Chaz and Dave on
0:19:49 > 0:19:58the stage. OK, a bit naff and everybody would love it. I really
0:19:58 > 0:20:08enjoyed it. Actually, that is a must for a long weekend. That's cured
0:20:08 > 0:20:12pork knuckle, roasted or boiled. It's lovely, but when it arrives on
0:20:12 > 0:20:17your plate, it's a bit daunting. So I thought why not do the same thing,
0:20:17 > 0:20:23but use a bacon joint, a streaky bacon joint? Do it with some lovely
0:20:23 > 0:20:29home-made sour cout with some yellow split tea puree and delicious German
0:20:29 > 0:20:37mustard. First of all, in goes my bacon joint. That's just streaky
0:20:37 > 0:20:43bacon in a whole piece. Next, I've got an onion studded with cloves. A
0:20:43 > 0:20:51lovely scent of cloves. It always goes well with ham or pork. And some
0:20:51 > 0:20:56chilli, just because like it and some brown sugar. And then some
0:20:56 > 0:21:02black peppercorns. About a teaspoon of those. Maybe a few more. There is
0:21:02 > 0:21:08plenty of bay leafs. Now some cider, 300mil, about half a pint in old
0:21:08 > 0:21:13money of cider. And finally top everything up with some water. I'm
0:21:13 > 0:21:18just going to leave that to simmer now more about 45 minutes to an
0:21:18 > 0:21:26hour. So, while that is simmering away, I'm going to make a super
0:21:26 > 0:21:32quick sour crout. You may say it is not a great idea, but I tasted it
0:21:32 > 0:21:38next to bought sour crout and found it nice. You slice up an onion
0:21:38 > 0:21:43thinly. I'm going to fry it in rapeseed oil gently. I like rapeseed
0:21:43 > 0:21:48oil. I know many people who think it spoils the landscape when it's
0:21:48 > 0:21:52growing. I love those bold yellow squares among the greens and the
0:21:52 > 0:21:58golds and the browns. I think it's fabulous. Now, slice up as thin as
0:21:58 > 0:22:04you can white cabbage. Remove the base and cut it into thin strips.
0:22:04 > 0:22:09Chuck that into the onions and tump it down getting the cabbage pieces
0:22:09 > 0:22:16covered with the oil. Next, some caraway seeds. I think this is one
0:22:16 > 0:22:21of the distinctive flavours of Germany. Then salt. And cider
0:22:21 > 0:22:29vinegar. And now cider. And as my old friend Keith Floyd used to say,
0:22:29 > 0:22:35"If you can't drink it, for god's sake, don't cook with it." Finally,
0:22:35 > 0:22:39water. I'm just going to let that simmer now more about three-quarters
0:22:39 > 0:22:54of an hour. And then it will be done. This is an unsmoked bacon
0:22:54 > 0:22:57joint and will not disappoint. It's ready to serve after very nearly an
0:22:57 > 0:23:13hour. . It's cooked to perfection and slices easily. Going to let that
0:23:13 > 0:23:15simmer now more about three-quarters of an hour. And then it will be
0:23:15 > 0:23:18done. This is an unsmoked bacon joint and will not disappoint. It's
0:23:18 > 0:23:20ready to serve after very nearly an hour. It's cooked to perfection and
0:23:20 > 0:23:22slices easily. That with my home-made sauerkraut will be best
0:23:22 > 0:23:25served with fabulous German mustard. Try and find that in the shops over
0:23:25 > 0:23:30here. Best of luck!
0:23:35 > 0:23:41Rick taking the fear out of cooking a large pork joint there.
0:23:41 > 0:23:43I've got a really achievable recipe here that
0:23:43 > 0:23:46makes a tasty, simple supper - bacon chop with hispi cabbage,
0:23:46 > 0:23:48lovage and parsley sauce.
0:23:48 > 0:23:53Quite retro but delicious!
0:23:55 > 0:24:01Food is timeless. Nothing is retro, baby.Oh, I love being called baby!
0:24:01 > 0:24:07Fabulousment take note, Neil, baby, yes, that's it. So we're going to
0:24:07 > 0:24:11put the cured bacon chop and it has been cured in maple. A little bit of
0:24:11 > 0:24:18honey and sugar and stuff. We sprinkled juniper and salt. We will
0:24:18 > 0:24:22start cooking our onions. Gregory, you are promoting your new album.
0:24:22 > 0:24:30Tell us about this. Huge success already?Yes, it has been nice. Nat
0:24:30 > 0:24:38King Cole and me is the record. Nat King Cole has been a musical idle,
0:24:38 > 0:24:43an inspiration, and influence and came to his music when I was six
0:24:43 > 0:24:48years old and so this project with the wonderful orchestra here in
0:24:48 > 0:24:52London, we recorded. It has been a dream project more about 30 years.
0:24:52 > 0:24:56And why so? Where is the influence? Is this something as a child you
0:24:56 > 0:25:01listened to?I listened to the music as a child and in the absence of my
0:25:01 > 0:25:08father and got all of this beautiful fatherly advice in songs like Pick
0:25:08 > 0:25:12Yourself Up, Dust Yourself Off, Start All Over Again. Smile.
0:25:12 > 0:25:18Pretend.But who had the record collections?It was my mother's
0:25:18 > 0:25:27music.Yes.That's where I first heard it. I made a little song when
0:25:27 > 0:25:32I was, you know, and put it on a tape recorder and she listened to it
0:25:32 > 0:25:37and she said, "Boy, you sound like Nat King Cole."Wow, what a
0:25:37 > 0:25:43compliment?She was totally lying, but she was being sweet. I listened
0:25:43 > 0:25:47to this music and the tone and the beauty hit me and it was just at
0:25:47 > 0:25:51that time when a boy is six, he needs to hear everything is going to
0:25:51 > 0:25:58be OK. Pick yourself up and dust yourself off and start all over
0:25:58 > 0:26:04again. I heard it from Nat King Cole. Nat swooped in with this
0:26:04 > 0:26:09beautiful voice and beautiful sound and elevated me and still he's right
0:26:09 > 0:26:14there with me throughout my career even. I mean, the first songs that I
0:26:14 > 0:26:18sang were Nat's music.And what sort of songs are they? We are coming up
0:26:18 > 0:26:23to Christmas. Everyone associates Christmas Nat King Cole. It is not a
0:26:23 > 0:26:28Christmas album?It is not a Christmas album, but I do perform
0:26:28 > 0:26:34the Christmas song. The whole record is still my, in my family and my
0:26:34 > 0:26:38feelings about music. So the Christmas song is in there because
0:26:38 > 0:26:44it reminds me of the atmosphere of my childhood in a way. But yeah,
0:26:44 > 0:26:49this Mona Lisa, there is Smile and Nature Boy. It is a song that really
0:26:49 > 0:26:59influenced me. If you like No Love Dying and if you like Painted On
0:26:59 > 0:27:05Canvass. The inspiration comes from a deeper message. That comes to
0:27:05 > 0:27:10listening to Nature Boy as a six-year-old.Wow, incredible. And
0:27:10 > 0:27:17you did it with a huge orchestra?I did it with a 70 piece orchestra. We
0:27:17 > 0:27:23recorded it in London at George Martin's studio. London Studio
0:27:23 > 0:27:29Orchestra. Really just the experience of sitting and having 70
0:27:29 > 0:27:34instruments around me and the conductor.Oh my god.It was a great
0:27:34 > 0:27:39feeling.It is so incredible. Now then, so obviously that and you have
0:27:39 > 0:27:45got the tour next year?I have a tour in April.Starting in the UK.I
0:27:45 > 0:27:50tour all year. I'm on the road 300 days a year, but the UK tour will be
0:27:50 > 0:27:59in April.Yes.And on the 19th and 20th of April, we will be at the
0:27:59 > 0:28:03Royal Albert Hall with the full orchestra. So that will be a great
0:28:03 > 0:28:07experience.Fantastic.All the other dates we will be doing the songs.
0:28:07 > 0:28:11But with the smaller orchestra. From the UK, going back to the States and
0:28:11 > 0:28:16going all over Europe.All over the world. I am fascinated. I'm thinking
0:28:16 > 0:28:20about this show and thinking about food and how I really get to travel
0:28:20 > 0:28:25all over the world. It is really a food tour.
0:28:25 > 0:28:27LAUGHTER I'm not really into this music
0:28:27 > 0:28:33thing! I'm into eating food.So you're choosing your countries by
0:28:33 > 0:28:42the cuisine?It is extraordinary. I'm not lying, from bushmeat in
0:28:42 > 0:28:53South Africa, to some extraordinary stew to you know to - I get to taste
0:28:53 > 0:28:57all these different expressions of love and that's what food is for me.
0:28:57 > 0:29:02It's an expression of like here. I just remember, whatever it was, she
0:29:02 > 0:29:09used to, she used to, she used to, we called it corn meal mush.Yes. Is
0:29:09 > 0:29:16that like grits?No, fancy people call it polinta.Thank you very
0:29:16 > 0:29:20much. Excuse me, I'm one of those fancy people!
0:29:20 > 0:29:23LAUGHTER This is what I'm saying.
0:29:23 > 0:29:26LAUGHTER You know...I have been called babe
0:29:26 > 0:29:31and fancy.She would put this corn meal mush in front of me with a
0:29:31 > 0:29:35little butter. It depends what day it was whether she puts a little
0:29:35 > 0:29:40salt or sugar. It could go either way. Yeah, man, it was just, it was
0:29:40 > 0:29:46just, she was like, "Here you go, baby." That's food to me. "Here you
0:29:46 > 0:29:51go, baby."She was cooking for eight children. Big up your mum here.
0:29:51 > 0:29:59Right. Corn meal mush is cheap too. No, but polinta is expensive.I
0:29:59 > 0:30:03might have to re-brand that and call it. So what I have got going,
0:30:03 > 0:30:08Gregory, we have seared the bacon. I know because you love a little
0:30:08 > 0:30:12crispness, we have got cabbage with apples, a little bit of onion and
0:30:12 > 0:30:19we're going to lad loveage. Here is what I have got, this parsley sauce.
0:30:19 > 0:30:25A white sauce like a roux and I'm going to add loads of parsley so we
0:30:25 > 0:30:31have got this beautiful lovely sauce which goes so well with ham.OK.I
0:30:31 > 0:30:36feel I'm being under scrutiny. It is like having my mother here. Let's
0:30:36 > 0:30:44not hide, you were a chef in Brooklyn. I know Brooklyn very well.
0:30:44 > 0:30:51Food is jazz. It is your creation. It's what your fingers, what you do,
0:30:51 > 0:30:55how you cut. The final creation is your composition.
0:30:55 > 0:31:00So you are cooking at home? You are cooking for Christmas?I do.
0:31:00 > 0:31:08Are you going to deep-fry a turkey? They always do that for thank
0:31:08 > 0:31:17giving!No! My brother is coming. But I am cooking all day, my brother
0:31:17 > 0:31:24does that, he fries a turkey for 30 minutes and he wants to be the star.
0:31:24 > 0:31:32"Don't eat that stuff over there, just taste this turkey! " I
0:31:32 > 0:31:37absolutely hear you. He leaves three gallons of grease.
0:31:37 > 0:31:46The grease is all over my driveway. I'm like, "man, come on" and he
0:31:46 > 0:31:54never cleans up. He leaves the next day, "Bye, brother."
0:31:54 > 0:32:00So what are you cooking this year?I am cooking duck confit this year.
0:32:00 > 0:32:05I'm trying to source duck fat. It is a little difficult to find.
0:32:05 > 0:32:11To try to find the confit?I am trying to find the duck fat.I know
0:32:11 > 0:32:20a guy!I will smuggle some home in my suitcase!So. I'm putting a
0:32:20 > 0:32:22little bit of this cabbage on the plate for you.
0:32:22 > 0:32:28OK. I'm excited. I love that. We have it at Christmas
0:32:28 > 0:32:35all the time. I cook for a lot of people and then my cousin does the
0:32:35 > 0:32:41most annoying thing and makes presents for everyone. And then it
0:32:41 > 0:32:50comes to the food and my mum is like "these are lovely Angela, your
0:32:50 > 0:33:01cousin made these, do you know how to make them?" Right, so we have
0:33:01 > 0:33:07this here, and we are going to slice this. That is a tad under there.
0:33:07 > 0:33:11We have one ready which is just as delicious. We don't want to poison
0:33:11 > 0:33:18our guest! We move that one over there.
0:33:18 > 0:33:23Perfect. Lovely. Now, we are on the corner here, so
0:33:23 > 0:33:27we are fine. That is OK. Beautiful.
0:33:27 > 0:33:32It's such a beautiful colour. It's a beautiful chop. Because it is
0:33:32 > 0:33:38bacon. It is all cured. That is beautiful and pink there. Then we
0:33:38 > 0:33:48put our little bit...
0:33:50 > 0:33:56Perfect. A little bit of that and a huge pork chop there.
0:33:56 > 0:34:01There you go. Have a little taste. Oh, and now I have some duck fat for
0:34:01 > 0:34:05you as well. So a little gift from us for Christmas.
0:34:05 > 0:34:09I think you might need a little more as it sounds like you are cooking
0:34:09 > 0:34:14for a lot of people. I need about a gallon.
0:34:14 > 0:34:19A gallon please, people! There you go. . Wow! Are you liking that?
0:34:19 > 0:34:27Beautiful?Yeah. That's what we want. It's the
0:34:27 > 0:34:28sweetness. Perfect.
0:34:28 > 0:34:29Lovely.
0:34:29 > 0:34:31Lovely.
0:34:31 > 0:34:34So what will I be making for Gregory at the end of the show?
0:34:34 > 0:34:37Will it be his food heaven - rib-eye steak with bearnaise sauce?
0:34:37 > 0:34:39I'll season and fry rib-eye steak, fry potatoes with rosemary
0:34:39 > 0:34:42and garlic then make a lovely fresh bearnaise with butter,
0:34:42 > 0:34:44egg yolks and tarragon, and serve it all with a watercress
0:34:44 > 0:34:46and shallot salad.
0:34:46 > 0:34:48But if Gregory gets HELL I'm making pickled herrings
0:34:48 > 0:34:50and dill potatoes with pickled red cabbage and apple
0:34:50 > 0:34:53slaw.
0:34:53 > 0:34:55I'll pickle herrings in cider vinegar, spices, sugar,
0:34:55 > 0:34:56onion and orange juice.
0:34:56 > 0:34:58Then I'll make a red cabbage and apple salad,
0:34:58 > 0:34:59pickle it, and serve it with
0:34:59 > 0:35:01Dijon mustard, chives and dill potatoes.
0:35:01 > 0:35:03Don't forget, what he gets is down to you!
0:35:03 > 0:35:05You've only got around 25 minutes left to vote
0:35:05 > 0:35:10for Gregory's heaven or hell.
0:35:10 > 0:35:13At the moment it could go either way so go to the Saturday Kitchen
0:35:13 > 0:35:15website and have your say now!
0:35:15 > 0:35:25We'll find out the result at the end of the show!
0:35:25 > 0:35:31He's influencing it, I feel. Anybody that comes to my concert
0:35:31 > 0:35:33gets a free rib-eye steak!I'm coming now!
0:35:33 > 0:35:34I'm coming now!
0:35:34 > 0:35:37Now more from Keith Floyd in France, and this week his cooking,
0:35:37 > 0:35:41and his language skills, are really put to the test!
0:35:41 > 0:35:47and his language skills, are really put to the test!
0:35:53 > 0:35:59I'm not sure about this music, it reminds me of waiting for the
0:35:59 > 0:36:09Beefeater to start.
0:36:09 > 0:36:15Now, that's much better. Thank you. I can do my commentary perfectly.
0:36:15 > 0:36:24This is Biarritz. It is a bit like Bournemouth. But here everything is
0:36:24 > 0:36:29shut up, waiting for the summer parties to start. If anywhere is
0:36:29 > 0:36:35synonymous with parties, this is it, they all used to meet here. Of
0:36:35 > 0:36:43course, times have changed. The rich and the famous may be a little faded
0:36:43 > 0:36:55these days, my next victim, Mimi, her father was once the Mayor. But
0:36:55 > 0:37:06now is helping out cooking presenters.
0:37:15 > 0:37:23SPEAKING IN FRENCH.
0:37:26 > 0:37:31Look, this is made from the colours of the Basque countryside, green,
0:37:31 > 0:37:44white. It is a pipperade. So, red, green and white this dish
0:37:44 > 0:37:51is made of. The fruits and the vegetables of the area. There are no
0:37:51 > 0:37:58fruits but the peppers could be described as frits. Here is salt,
0:37:58 > 0:38:13thyme, garlic, pepper. Fried onions, fresh parsley, tomatoes, chopped and
0:38:13 > 0:38:24descreened. First of all, it is difficult to
0:38:24 > 0:38:30know who is cooking!
0:38:44 > 0:38:49Real Basque people would not go to this ridiculous detail, to prepare
0:38:49 > 0:39:00what is a perfectly ordinary scrambled dish.
0:39:04 > 0:39:04I'm
0:39:06 > 0:39:14cut it up...No!Good. OK. The essential thing is that you get into
0:39:14 > 0:39:20the pan all of these bits and pieces. The onion, the red and green
0:39:20 > 0:39:25peppers, now some garlic. Some pepper, some salt. All sizzling
0:39:25 > 0:39:32beautifully away. Soft but not too soft.
0:39:32 > 0:39:41It's the Floyd pipperade. Yes.
0:39:41 > 0:39:52Now a little parsley. Now you let that simmer for five or
0:39:52 > 0:39:56ten minutes so. But she says that's no good but I'm
0:39:56 > 0:40:01going to say that it is. Then you put the eggs in just like ordinary
0:40:01 > 0:40:16scrambled eggs. Doucement!
0:40:19 > 0:40:26It does not look a bit like a pipperade, she says. Well, I tell
0:40:26 > 0:40:30you what, a lot of restaurants in England will be disappointed to hear
0:40:30 > 0:40:38that. This is how they make it! Now, that with nice little pieces of
0:40:38 > 0:40:45fried bread, a good glass of wine makes a superb snack, as I'm now
0:40:45 > 0:40:55going to demonstrate. It's lovely!
0:41:05 > 0:41:11She says she has no real interest in eating it, as the way I cooked it,
0:41:11 > 0:41:15it was so off-putting, that she knows already it will taste
0:41:15 > 0:41:22absolutely awful. The peppers are raw... There is not
0:41:22 > 0:41:33enough salt... Not enough pepper... In brief, it is absolute rubbish!
0:41:33 > 0:41:49So, madam, please sit. That is not a pipperade, that is a
0:41:49 > 0:41:58pipperade, you little pipperade, you! She's already cooked her's all
0:41:58 > 0:42:04together, where as mine were all apart, just to refresh your memories
0:42:04 > 0:42:08of the little mistakes I'm making. Look at that Clive, not me, I'm
0:42:08 > 0:42:09embarrassed!
0:42:09 > 0:42:11Look at that Clive, not me, I'm embarrassed!
0:42:11 > 0:42:12Great stuff Keith!
0:42:12 > 0:42:18Just goes to show, even the mighty Floyd can't win them all!
0:42:18 > 0:42:27Who would have thought he would be told off by this French playedy! --
0:42:27 > 0:42:28lady
0:42:28 > 0:42:31Who would have thought he would be told off by this French playedy!
0:42:31 > 0:42:31?!
0:42:31 > 0:42:32-- lady ?!
0:42:32 > 0:42:34Right, still to come, Mary Berry makes a beautiful
0:42:34 > 0:42:35honeycomb ice-cream.
0:42:35 > 0:42:38She whips cream and condensed milk, then stirs in delicious
0:42:38 > 0:42:39homemade honeycomb pieces.
0:42:39 > 0:42:40She finishes it with more crunchy honeycomb.
0:42:40 > 0:42:41Delicious, and easy too!
0:42:41 > 0:42:43It's almost omelette challenge time!
0:42:43 > 0:42:45And this week's puns have a musical theme in honour
0:42:45 > 0:42:46of Gregory.
0:42:46 > 0:42:48Chefs, will your omelettes STRIKE A CHORD,
0:42:48 > 0:42:49or HIT A BUM NOTE?
0:42:49 > 0:42:52You can JAZZ them up, but don't get the BLUES if you lose!
0:42:52 > 0:42:54If they're not cooked I'll be SOUL upset!
0:42:54 > 0:42:55Who will win?
0:42:55 > 0:42:58TUNE in later to find out which chef will FACE THE MUSIC!
0:42:58 > 0:43:01So will Gregory get his food heaven, ribeye steak with bearnaise sauce
0:43:01 > 0:43:02and garlic and rosemary potatoes?
0:43:02 > 0:43:03Or his food hell, pickled herring and dill potatoes with
0:43:03 > 0:43:04Or his food hell, pickled herring and dill potatoes with
0:43:04 > 0:43:06pickled red cabbage and apple slaw?
0:43:06 > 0:43:09There's still a chance for you to vote on the website and we'll find
0:43:09 > 0:43:10out the results later on!
0:43:10 > 0:43:12Right, on with the cooking.
0:43:12 > 0:43:13Ken, what are we making?
0:43:13 > 0:43:15Let's go. How are you?I'm fine. Fabulous. Lovely to see you as
0:43:15 > 0:43:18always. Tell us the name of the dish? What are you making?It is
0:43:18 > 0:43:21crispy chicken sun-dried tomato spring rolls. It's an east/west
0:43:21 > 0:43:29recipe. I'm cooking it tonight to raise money against hunger.
0:43:29 > 0:43:34How many guests are you cooking for tonight?Only 167 people.
0:43:34 > 0:43:37OK. Not too many people. That is fine.
0:43:37 > 0:43:42And this is a charity that you are on the board. An ambassador of it?
0:43:42 > 0:43:49Yes. For many, many years. Do you know, I think all of us that cook
0:43:49 > 0:43:53really feel that there should be no reason why anybody should be hungry
0:43:53 > 0:43:56in today's world. Sure.
0:43:56 > 0:44:01Action Against Hunger is famous. As you know, you are a supporter as
0:44:01 > 0:44:05well. So getting chefs really involved
0:44:05 > 0:44:11with cooking for children around the world.
0:44:11 > 0:44:15This year, the fine wine auction gave a dinner. And we hope to raise
0:44:15 > 0:44:17at least a quarter of a million pounds.
0:44:17 > 0:44:23Wow! You are aiming to do that tonight as well?What will happen if
0:44:23 > 0:44:27we do that, the government will kick in twice the amount. With are doing
0:44:27 > 0:44:34this thing, a campaign called Healthy Mum, Healthy Children.
0:44:34 > 0:44:39Fantastic. Brilliant. Well you are cooking with some of the regulars
0:44:39 > 0:44:46from here. Michel Roux, Paul Ainsworth.
0:44:46 > 0:44:48It will be like Saturday Kitchen all over again.
0:44:48 > 0:44:55Fantastic. You are always busy. Always travelling.
0:44:55 > 0:45:00Not as busy as Gregory. Well yes, that is quite something.
0:45:00 > 0:45:07But where have you come back from? From Thailand and Hong Kong. I was
0:45:07 > 0:45:13doing a charity in Hong Kong. A charity for children. I don't know,
0:45:13 > 0:45:17it has become my new passion. You know, whether you can cook, there
0:45:17 > 0:45:21are some things that I can't do but I do know a little bit about
0:45:21 > 0:45:25cooking. I'll give you that. That is true.
0:45:25 > 0:45:30Like we say, it is important. You want to teach the next generation
0:45:30 > 0:45:33how to cook and there is a certain responsibility.
0:45:33 > 0:45:42So what is in here?Spring onions and chives with your chicken and we
0:45:42 > 0:45:46have the bean thread noodles. Just put them in hot water?Yes.
0:45:46 > 0:45:53Perfect. This is fresh coriander, that
0:45:53 > 0:46:00Gregory would call cilantro. See, I have been listening to him.
0:46:00 > 0:46:06That is with the sun-dried tomato! Yes. What I love to do, I love them
0:46:06 > 0:46:10with olive oil. Of course, this is Italian, which is 50 you but
0:46:10 > 0:46:18still...Thank you very much. Why the noodles?I cut them up a
0:46:18 > 0:46:24little bit and let them coal cool. They win take up the moisture that
0:46:24 > 0:46:36comes out from the cooking. So nothing isPut that in here and
0:46:36 > 0:46:42some salt and pepper.And a little bit of seasoning.We mix that in.
0:46:42 > 0:46:48This is what's really interesting. So if I give you that there.OK. We
0:46:48 > 0:47:01just cut up these.I'll get you a spoon to mix those in with.
0:47:03 > 0:47:08What was really nice for the third year in a row, we have maintained
0:47:08 > 0:47:11our Michelin stars. The team is pretty thrilled.Yes, of course,
0:47:11 > 0:47:17they are. And the chef who runs it out there is trained under you?Yes.
0:47:17 > 0:47:23You go out at certain times?He's actually half Japanese and half
0:47:23 > 0:47:27Brazilian, but he acts like a real Brazilian.What does that mean?
0:47:27 > 0:47:33Cool!Beautiful and cool and laid back. It is big now in Brazil, isn't
0:47:33 > 0:47:42it?Yes.I have cooked out in Brazil and it is great fun out there.This
0:47:42 > 0:47:47is rice paper. We soak it in a warmish water. Not hot because you
0:47:47 > 0:47:52don't want it to cook.And you buy them from any supermarket or Chinese
0:47:52 > 0:48:00or Asian store.Make sure you... Keep them covered up. I'm going to
0:48:00 > 0:48:07do the herbs.You put this on a, just a dry surface like this. It
0:48:07 > 0:48:13starts to get soft.OK.But the thing is, here are some tips about
0:48:13 > 0:48:23using this. Wait until it gets soft. Be patient and if it's too hard it
0:48:23 > 0:48:28will crack and just take a bit of this lovely filling and there is a
0:48:28 > 0:48:34tendency that people tend to over-stuff.A bit like pasta when
0:48:34 > 0:48:40you make it.Enough. As you see how I'm rolling this.Yes.It's really
0:48:40 > 0:48:45quite wonderful.And quite tight in a way.Yes, very tight and I'm
0:48:45 > 0:48:51rolling it like a cigar.Ah.And fold it like an envelope and you
0:48:51 > 0:48:55come to the very end and I have some flour just mixed with water. So it's
0:48:55 > 0:49:02like a paste. I use that to seal it. Just...And you need, you can
0:49:02 > 0:49:07prepare these ahead?That's right. Let it sit-in a pan. Don't cover it
0:49:07 > 0:49:11with clingfilm because clingfilm will make it moist. Drop them in one
0:49:11 > 0:49:18by one like this.Yes.OK.And you don't play around with them, do you?
0:49:18 > 0:49:23Don't touch them. There is a tendency. They tend to stick
0:49:23 > 0:49:32together.Yes.But just let it cook. Yes.Be patient.Yes.And you see
0:49:32 > 0:49:35how, they will stick because at this point because they are very, very
0:49:35 > 0:49:41hot.Yes.If you move them, they'll break open.Sure.Now, what you can
0:49:41 > 0:49:46do...Once you put them in, the oil is hot, but it cools down with the
0:49:46 > 0:49:51more you put in.What is happening with the filling, it's steaming and
0:49:51 > 0:49:56cooking.Yes, cooking inside. Exactly.If you'd like to try Ken's
0:49:56 > 0:50:02recipe, or any of our dishes, then visit our website,
0:50:02 > 0:50:05bbc.co.uk/saturdaykitchen. While you are there, you can vote for
0:50:05 > 0:50:13Gregory's food heaven or food hell. Right, it is looking good. I have
0:50:13 > 0:50:19got the lettuce baskets ready.You don't need a dipping sauce because
0:50:19 > 0:50:24the tomatoes are really very, very tasty.And it's nice and moist?
0:50:24 > 0:50:29Exactly.Could you make them the day before, you could, yeah, put them in
0:50:29 > 0:50:36the fridge, but not clingfilm them? Put a hot towel over them. See how
0:50:36 > 0:50:40they are stuck together, but that doesn't matter.I love the way you
0:50:40 > 0:50:45turned that, one motion, god.The whole thing about cooking, as you
0:50:45 > 0:50:49know, being a well-known chef, is just don't panic.Yes, exactly. Keep
0:50:49 > 0:50:53calm.Yeah, keep calm! LAUGHTER
0:50:53 > 0:51:02Or have something ready in the fridge cold that I prepared earlier.
0:51:02 > 0:51:06Tristan Welch carries a wok around with him. Can you back me up?There
0:51:06 > 0:51:11is two things I carry around with me and that's one is a picture of my
0:51:11 > 0:51:19mother and the other is a Ken Hom wok! I daren't tell you which one I
0:51:19 > 0:51:25prefer. My Ken Hom wok has stood the test of time and travelled with me
0:51:25 > 0:51:28to multiple countries.I paid him to say that!
0:51:28 > 0:51:32The cheque better be in the post! There you go. Right, you can start
0:51:32 > 0:51:41to plate now.It's wonderful to eat this.That's enough herbs there for
0:51:41 > 0:51:46you?Yes, fantastic.Wonderful. So you just pull them apart now.You
0:51:46 > 0:51:49just pull them apart once they're done.You see, there is chef hands
0:51:49 > 0:51:57as well. Boiling. Fabulous.As you have been cooking for a while as you
0:51:57 > 0:52:03have.Got another little basket there. Perfect.It's quite a
0:52:03 > 0:52:10healthy.Do you like spice, Gregory? I do.It's not very spicy.You're
0:52:10 > 0:52:16right, it is not very spicy, but a little tomato kick.I bet you like
0:52:16 > 0:52:22spice, Gregory.I might dab a little pepper sauce on there and a little
0:52:22 > 0:52:28peppery oil.What you do, how to eat this, is just simply take it and
0:52:28 > 0:52:36roll it.Yes. Roll it in the lettuce and then eat it.Like a tacco. You
0:52:36 > 0:52:39see, he understands that.There is a few cultures going on here. I love
0:52:39 > 0:52:45that. It's like this table.Right, so, tell me the dish again, please,
0:52:45 > 0:52:53chef.It is crispy crackling, chicken, sun-dried tomato, spring
0:52:53 > 0:53:07rolls.Delicious, that's what it is. Let's go and taste this. Take one
0:53:07 > 0:53:12yourself and pass it round. There you go, Gregory.This one is talking
0:53:12 > 0:53:18to me right here!It looks so healthy, doesn't it.
0:53:20 > 0:53:28Now I can say I've cooked for Gregory Porter.You could never cook
0:53:28 > 0:53:37enough of these, I reckon.Are you liking that?That's very nice.What
0:53:37 > 0:53:46are you going to match?Normally champagne. Non alcoholic as it is
0:53:46 > 0:53:52the beginning of December and we all need to pace ourselves a bit. This
0:53:52 > 0:53:57is made with fresh ginger and fresh mint is in there as well and fresh
0:53:57 > 0:54:03lime juice and we top it up with ginger beer.Fantastic.Serve it
0:54:03 > 0:54:09with a straw to get all the flavours muddled in together. We have used
0:54:09 > 0:54:12paper straws. No plastic straws here.No plastic. Very good.
0:54:12 > 0:54:20Exactly.So lots of fresh ginger and fresh mint. It is really healthy.
0:54:20 > 0:54:29Are you liking this, Gregory?Would you normally use a Thai base with
0:54:29 > 0:54:36this?Yes. Absolutely.He is too foodie this guest. He knows far too
0:54:36 > 0:54:45much.I could listen to Gregory talk about food all day.Do you like
0:54:45 > 0:54:49this, or would you prefer a little champagne, Ken?You can have
0:54:49 > 0:54:54champagne after that.That's a great substitute.It's too healthy for me!
0:54:54 > 0:54:58The ginger is great though.It works well.
0:54:58 > 0:55:01Now let's catch up with Si and Dave the Hairy Bikers.
0:55:01 > 0:55:07They're in Texas in search of the perfect fried chicken wings.
0:55:11 > 0:55:19We're cooking up our double fried back side kicking hot chicken wings.
0:55:19 > 0:55:23They may look similar to southern fried chicken, but the sauce sends
0:55:23 > 0:55:27them into major league spiciness, but a blue cheese dip cools them
0:55:27 > 0:55:32down. With southern fried chicken you marinade to keep the moisture
0:55:32 > 0:55:36in, but with wings, you want to draw it out.Sprinkle the wings with
0:55:36 > 0:55:41salt. Stick them in the fridge for 24 hours. Bring them out and pat
0:55:41 > 0:55:48them dry. If it's wet, it won't crisp. There are three fundamental
0:55:48 > 0:55:57parts to a chicken wing in these here parts. The tip, the flat, and
0:55:57 > 0:56:04the drumette. We will take the tip off and discard it and separate the
0:56:04 > 0:56:09flat from the drumette. I'm crack on with these mucker.The first thing
0:56:09 > 0:56:15for the sauce, I take a pan and melt some butter. Into this butter, I'm
0:56:15 > 0:56:22going to grate two cloves of garlic. Oh, look at that. The drumettes and
0:56:22 > 0:56:30the flats. In true American-style we start our hot sauce by cheating with
0:56:30 > 0:56:38a big glug of ready made stuff into our garlicky butter. To temper the
0:56:38 > 0:56:42cider vinegar, we put in a teaspoon of sugar. There is a duck in my
0:56:42 > 0:56:48sugar!Do you know why, everything is cute in America?So the sugar
0:56:48 > 0:56:57goes in like this. And some black pepper. And that is the sauce. Yeah,
0:56:57 > 0:57:05Kingy, my hot sauce.Oh wow.So here we go, we are at temperature now.
0:57:05 > 0:57:14I'm going to drop these in for ten minutes, 160 degrees. Now, this is
0:57:14 > 0:57:19the cool, smooth sauce. One onion diced goes into the bowl. The blue
0:57:19 > 0:57:24cheese goes in. Buttermilk again. Look at that.It is like a
0:57:24 > 0:57:37commercial. Creme fraiche goes in. Now, some cider vinegar.One
0:57:37 > 0:57:43teaspoon.Just mix this together and that will be the wonderful cool
0:57:43 > 0:57:51sauce. Turn up the heat to 190 for the
0:57:51 > 0:58:02second fry. This hot blast crisps them right up.
0:58:02 > 0:58:09The wing really has become the king of snacks in America.Super intounld
0:58:09 > 0:58:15there are 1.3 billion chicken wings eaten in America. That's four
0:58:15 > 0:58:19chicken wings per man, woman and child all over the States. That's
0:58:19 > 0:58:26massive.Yeah, that is massive. These are perfect. The salting, the
0:58:26 > 0:58:34double cooing, listen...Oh, it's like shrapnel. Perfect.Then Slater
0:58:34 > 0:58:41in a lovely hot sauce. It's sweet. It's savoury, it's spicy, it's
0:58:41 > 0:58:50garlicky. Oh... I think these are the ultimate cheap tasty bar snack
0:58:50 > 0:58:59and as such best served in a basket. And as we found out in Texas, man
0:58:59 > 0:59:04that this is practically vegetarian. I was watching TV, and there was a
0:59:04 > 0:59:08programme called The Odd Couple. Now, it's you and me, the odd
0:59:08 > 0:59:20couple.Let's go.They're hot. They're cool. It's chicken in a
0:59:20 > 0:59:33basket American-style. Oh man. Have you tried the sauce,
0:59:33 > 0:59:39the blue with the chilli?Kingy, there is wizardry going on here.Do
0:59:39 > 0:59:48you know what, Texas has been really good to us.It has got history and
0:59:48 > 0:59:52culture and from the time of slavery until now, chicken has been a thing
0:59:52 > 0:59:55that binds everything, it is ancient, it's modern, it's
0:59:55 > 1:00:01everything.Yeah, Dave, we need to get back to the park. The fireworks
1:00:01 > 1:00:06are about to start. I wonder if the game has finished yet?I hope so.
1:00:06 > 1:00:11It's getting dark.That doesn't stop Texans. They're crazy. There is even
1:00:11 > 1:00:18a pool at the side of the baseball field.Well, why wouldn't you?You
1:00:18 > 1:00:23know what, dude, hasn't the chicken in America been a real rags to
1:00:23 > 1:00:27riches story.Do you think this would catch on at the footie?Oh
1:00:27 > 1:00:43yeah.ab America!And your wonderful chicken and eggy dishes...We salute
1:00:43 > 1:00:54you!
1:00:58 > 1:01:01Thanks boys, ending their USA road trip with a bang there.
1:01:01 > 1:01:10And that is it!
1:01:10 > 1:01:15We are going to find out now, if you get heaven or hell.
1:01:15 > 1:01:19We are going to find out now, if you get heaven or hell.
1:01:19 > 1:01:20The heaven and hell vote is now closed.
1:01:20 > 1:01:23Gregory's fate is sealed!
1:01:23 > 1:01:28Are you feeling confident?I am feeling very confident. I promised
1:01:28 > 1:01:35rib-eyes to all of my guests to my shows!Bribery!We will have to get
1:01:35 > 1:01:43the butcher ready for all of that. Now we are taking your calls.
1:01:43 > 1:01:52Barbara, what is you question?My son has bought me some pasta from
1:01:52 > 1:01:59Italy. And some egg truffle pasta.
1:01:59 > 1:02:06Raison d'etreWhat sauce would you serve with it, Ken?I would serve
1:02:06 > 1:02:13something very simple. Just a little bit of butter.
1:02:13 > 1:02:17The truffles are so delicate. You don't want to take anything away
1:02:17 > 1:02:25from it. Salt and pepper. Keep it as simple as possible.
1:02:25 > 1:02:28from it. Salt and pepper. Keep it as simple as possible.
1:02:28 > 1:02:42Restan?-- -- Tristan?I think if you cook the pasta for a minute or
1:02:42 > 1:02:52two, and keep it simple too. Greg ory, you have a couple of
1:02:52 > 1:03:02tweets for us?Yes, from Rain God. Nice name!Yes, very.
1:03:02 > 1:03:07An easy recipe for rabbit and what wine goes with that? They say that
1:03:07 > 1:03:13they have one lying in the freezer for a yummy freezer. I guess that's
1:03:13 > 1:03:21the rabbit?! You should not freeze the wine!Ken?I would marinade it
1:03:21 > 1:03:31in soy sauce. Some rice wine. A little bit of sesame oil. And then I
1:03:31 > 1:03:41would take it out and put in some highway sin sauce.
1:03:41 > 1:03:52And the wine Sandia?I think a nice chilled Pinot Noir would be lovely.
1:03:52 > 1:04:01And the next question, Gregory? Kieran asks what is the best way to
1:04:01 > 1:04:08cook Christmas duck. For me... I'm doing duck confit this year! What I
1:04:08 > 1:04:20love about it, after you have cooked the duck leg, the skin, you get the
1:04:20 > 1:04:25skin crispy at the end and put it on the plate. That is what is so
1:04:25 > 1:04:32wonderful. The crispy skin with the tender duck meat.
1:04:32 > 1:04:42Roast
1:04:43 > 1:04:48can be complicated, as some areas can be more meaty. So the confit is
1:04:48 > 1:04:52a wonderful way to go. And we have a question from and
1:04:52 > 1:04:59roux, what is your question?My brother has come back from
1:04:59 > 1:05:07Australia, and has given me a very odd ostrich egg. I was going to
1:05:07 > 1:05:12poach it, fry it but I turned my back and it hatched. It is running
1:05:12 > 1:05:26around my flat!So you wanted to ask about about an egg but it's hatched!
1:05:26 > 1:05:30Well, importantly, you have to pluck it first.
1:05:30 > 1:05:39What if you had an ostrich egg?I would scramble it.
1:05:39 > 1:05:44Well, thank you to everyone who called and tweeted.
1:05:44 > 1:05:52For this week's foodie film, we sent Duck &
1:05:52 > 1:05:54Waffle's Dan Docherty to Suffolk, to meet Deer Manager Steve Trickier
1:05:54 > 1:05:57and his wife Lynne, whose home-made meat pies are Truly Traceable.
1:05:57 > 1:05:59Take a look.
1:05:59 > 1:06:02Take a look.
1:06:02 > 1:06:06As a chef I'm passionate about British game and like most people I
1:06:06 > 1:06:13like to know where my meat has come from. I have come to soock to meet a
1:06:13 > 1:06:19husband and wife team who have taken traceability to a whole other level.
1:06:19 > 1:06:25It started I was asked to make sausage rolls. We had surplus have
1:06:25 > 1:06:30beenson and decided to put in some venison products in to sell. Four
1:06:30 > 1:06:35months after that, we entered the British Pie Award and walked away
1:06:35 > 1:06:43with British champion. That is the moment it took over our lives.We
1:06:43 > 1:06:52are in a prime area for this and at the crack of dawn it is very early
1:06:52 > 1:06:59and very cold. So what are we looking for?It is safe to say, this
1:06:59 > 1:07:07is definitely not a sport. It is land management.It is for the good
1:07:07 > 1:07:12of the heard. If you have too big a heard, you get interbreeding and
1:07:12 > 1:07:17various diseases passing down. I take no enjoyment from it at all.
1:07:17 > 1:07:23The enjoyment is to get a good, clean, humane ethical kill.
1:07:23 > 1:07:28This is why I wanted to see this stage of it. As a chef you use the
1:07:28 > 1:07:32different parts of the animal. You know where they come from. But it
1:07:32 > 1:07:38see it, and to understand that whole journey.
1:07:38 > 1:07:43So we have been up early. On the shoot. We have shot something and
1:07:43 > 1:07:48now it is time to see you work your magic with the pies.
1:07:48 > 1:07:57What do we have here?We have the butchered meat, and some diced
1:07:57 > 1:08:01onions, carrots, celery and a little bit of chocolate.
1:08:01 > 1:08:07Chocolate is something that chefs use traditional with venison. Why do
1:08:07 > 1:08:14you use it?We think it gives an extra flavour, a richness and not so
1:08:14 > 1:08:20much sweetness as it it is a dark colour, and it gives a richness to
1:08:20 > 1:08:27the gravy as well. How do your customers like it?The
1:08:27 > 1:08:35ladies like it. With the red wine and the chocolate in it.
1:08:35 > 1:08:41We can show here the exact details of the animal, where and when it was
1:08:41 > 1:08:45culled. The full traceability. It smells incredible.
1:08:45 > 1:08:51May I?Be our guest. Wow! That is a proper pie. Guy,
1:08:51 > 1:08:57thank you so much for taking the time to show me around. It has been
1:08:57 > 1:09:04an salute honour to see your craft. That is an amazing pie.
1:09:04 > 1:09:12And we have some of the pies to try. Tristan, bring that forward.
1:09:12 > 1:09:14And we have some of the pies to try. Tristan, bring that forward.
1:09:14 > 1:09:19They are lovely, venison game pies. This is fantastic.This is beautiful
1:09:19 > 1:09:25and humble. Wow, they look fab.Just need a
1:09:25 > 1:09:30fireplace and a glass of red wine. It is so important that it is on
1:09:30 > 1:09:35traceability. They want to know the food, where it come from, the farm,
1:09:35 > 1:09:38the region, everything. Delicious.
1:09:38 > 1:09:42Very, very good. Do you like that Gregory?The pastry
1:09:42 > 1:09:45is beautiful. Really good. Fantastic. Right, you
1:09:45 > 1:09:59two, no slackers. Back to work! You know what is going to happen now.
1:09:59 > 1:10:00Right!
1:10:00 > 1:10:01It's omelette challenge time.
1:10:01 > 1:10:04Tristan and Ken, no point looking for your previous times
1:10:04 > 1:10:06because the board's been wiped and there's everything to play for!
1:10:06 > 1:10:10The aim now is to make fast, EDIBLE three egg omelettes that are good
1:10:10 > 1:10:11enough to feed to our hungry crew.
1:10:11 > 1:10:12CREW CHEERS
1:10:12 > 1:10:15But if they're not they'll go in the compost bin
1:10:15 > 1:10:22But if they're not the.
1:10:22 > 1:10:23CREW BOOS
1:10:23 > 1:10:25So will it be CREW or COMPOST?
1:10:25 > 1:10:28Your time will STOP when your omelettes hit the plates.
1:10:28 > 1:10:30And to help you along, we've got a brilliant song
1:10:30 > 1:10:33from Gregory's new album, let's take a listen.
1:10:33 > 1:10:39Lovely. Let's put the clocks on the screen,
1:10:39 > 1:10:49are you ready boys? Three, two, one, go!I want to dance!Perfect.
1:10:49 > 1:11:01And what's the name of this song? This is LOVE!Let's put some love
1:11:01 > 1:11:11into those omelettes. Ken, you are taking time. But your's
1:11:11 > 1:11:17could be tasting better. That's important.
1:11:17 > 1:11:25I might add a little bit of venison to mine.That is cheating now!
1:11:25 > 1:11:30That's cheating!It is traceable. Don't worry, I will not mark him up
1:11:30 > 1:11:35for that. Come on. You are supposed to be
1:11:35 > 1:11:38fast. We don't have all day. Let's go.
1:11:38 > 1:11:43Perfect. Wow. They are starting to look like
1:11:43 > 1:11:47omelettes. I have never seen this on the show
1:11:47 > 1:11:55before. That is very hot.
1:11:55 > 1:12:00So when you are ready you two. He has a charity do, you have to get
1:12:00 > 1:12:04back to Cambridge. When making an omelette, you have to
1:12:04 > 1:12:07take your time. The song is getting to you. Come on!
1:12:07 > 1:12:13On the plate. Let's go! Come on, chef, last but
1:12:13 > 1:12:22not least.You've been too long in the Caribbean!Well it looks like an
1:12:22 > 1:12:26omelette. I don't think that the crew will go
1:12:26 > 1:12:29hungry. No, they are not.
1:12:29 > 1:12:33Are you nearly there? Perfect. He has done the seasoning.
1:12:33 > 1:12:39I hope there is a track two!Right, we are at the end of the track now,
1:12:39 > 1:12:45Ken. I may have to mark you down. No, take your time.
1:12:45 > 1:12:50I'm going to taste Tristan's while we are waiting.
1:12:50 > 1:12:58Mine is a venison pie, fully sustainable and traceably.
1:12:58 > 1:13:05-- traceable. See, I like my omelette slightly
1:13:05 > 1:13:17crispy!Wow! Beautiful!That must have been the longest Omelette
1:13:17 > 1:13:23Challenge we have ever done, Ken. It certainly was. But at least it
1:13:23 > 1:13:28looks like an omelette and finally tastes like one.
1:13:28 > 1:13:39Veriedible. So, on the scores.
1:13:39 > 1:13:48Ken, 2. .26. It wassedible. So it is on the pan handle.
1:13:48 > 1:13:58Tristan, you got...I don't care? Account you got 1.30. So you are not
1:13:58 > 1:14:04doing too badly. You are just over. But you both took your time. The
1:14:04 > 1:14:08secret is edible and quick.
1:14:08 > 1:14:11So will Gregory get his food heaven, ribeye steak with bearnaise sauce
1:14:11 > 1:14:12and garlic and rosemary potatoes?
1:14:12 > 1:14:14Or his food hell, pickled herrings with dill potatoes and
1:14:14 > 1:14:16pickled red cabbage and apple slaw?
1:14:16 > 1:14:19We'll find out after Mary Berry's showed us how to make heavenly
1:14:19 > 1:14:20honeycomb ice-cream.
1:14:20 > 1:14:23honeycomb ice-cream.
1:14:33 > 1:14:38Heap 100 grams of syrup. What are we up to?95.
1:14:38 > 1:14:48100.Well done. With 200 grams each of light muscovado sugar and butter.
1:14:48 > 1:14:55It has melted.Can you get that big bowl there? I'm just going to pour
1:14:55 > 1:14:57all those ingredients in there because it is easier to mix in a
1:14:57 > 1:15:07cold bowl.It looks yummy.Add 150 grams of porridge oats. And 100
1:15:07 > 1:15:13grams each of puffed rice and sultanas. Now I've got some
1:15:13 > 1:15:24ingredients here. What do you think that is? Taste it.I know what it's
1:15:24 > 1:15:31called, but it's on the tip of my tongue.Coconut.Well done. We've
1:15:31 > 1:15:39got 50 grams of coconut. Pop that in and then those. Some people grow
1:15:39 > 1:15:46this plant and it grows rather tall and it's yellow.Is it poisonous?
1:15:46 > 1:15:54No, otherwise I wouldn't be putting it in.It's a sunflower.So put
1:15:54 > 1:15:59sunflower seeds in. You will need about 50 grams along with the same
1:15:59 > 1:16:09amount of dried cranberries and then give it all a good mix.
1:16:09 > 1:16:13There is plenty of people to taste it!
1:16:13 > 1:16:18These are fail-safe if you follow the next couple of tips.
1:16:18 > 1:16:22It's important to compress it so that all the air is out so that when
1:16:22 > 1:16:27we cut it into squares it doesn't all fall apart. Also, chill the
1:16:27 > 1:16:39mixture for at least an hour. And it will make slicing so much easier.
1:16:43 > 1:16:50Come on, son.
1:16:52 > 1:17:06It's dinner time. . There we have at got a wonderful
1:17:06 > 1:17:11batch I my cranberry and coconut energy bars. They're playing hard.
1:17:11 > 1:17:18They'll love these. Look what I've got.Food!
1:17:18 > 1:17:25There we are. Come on Aster. Shall we say girls first?Aster, I think
1:17:25 > 1:17:30you could make these. Thank you. It's usual to take the one nearest
1:17:30 > 1:17:41to you. What do you think it tastes like?Really yummy and there is
1:17:41 > 1:17:49really nice raisins. All gone.All gone.
1:17:49 > 1:17:54My family simply love ice cream. They'll have it at any time of the
1:17:54 > 1:17:59day and this one is dreamy and simply scrumptious, but good news,
1:17:59 > 1:18:04it's incredibly easy to make. The honeycomb is nothing to be
1:18:04 > 1:18:08scared of. Add four tablespoons of golden
1:18:08 > 1:18:13syrup. And 150 grams of caster sugar to a
1:18:13 > 1:18:17deep sauce pan. And place on a low heat.
1:18:17 > 1:18:25And then I need to stir that and just do it very carefully until the
1:18:25 > 1:18:34sugar has dissolved. You'll know when it's done when
1:18:34 > 1:18:40there is no grit at the bottom. Now allow the mixture to bubble until it
1:18:40 > 1:18:52turns a golden caramel colour. I think that's perfect.
1:18:52 > 1:18:57Turn off the heat. Add two level teaspoons of bicarbonate of soda.
1:18:57 > 1:19:09One. Two. And as soon as I stir it, it's going to foam up.
1:19:09 > 1:19:14That's it.
1:19:18 > 1:19:26It's almost like magic, isn't it? Don't be tempted to touch it. It is
1:19:26 > 1:19:30burning, burning hot. While the honeycomb cools, you can get on with
1:19:30 > 1:19:35making the ice cream. And you don't even need a machine to
1:19:35 > 1:19:42do it! Whisk 600mils of double raem to soft
1:19:42 > 1:19:52peaks. Then add one tin of condensed milk. When I was young we had a den
1:19:52 > 1:19:58and if we could get hold of a tube of condensed milk and some bread, we
1:19:58 > 1:20:03used to make sandwiches of it and it seemed heaven to us. I don't exactly
1:20:03 > 1:20:11fancy it now. If this isn't foolproof, I don't know what is.
1:20:11 > 1:20:22It's so, so easy. Now, for the fun bit. That was quite easy, wasn't it?
1:20:22 > 1:20:26It looks as though I'm really strong. It's taking absubtly no
1:20:26 > 1:20:30effort whatsoever. Set a third of the honeycomb aside and fold the
1:20:30 > 1:20:42rest in. If you like, you could also use nuts or chocolate chips. Simply
1:20:42 > 1:20:48freeze for six hours or overnight. Top with the honeycomb or any sweet
1:20:48 > 1:20:56treat you like and voila, it's done.
1:20:58 > 1:21:00Thanks Mary, simple but delicious!
1:21:00 > 1:21:02Right, time to find out whether Gregory is getting his food
1:21:02 > 1:21:06heaven or food hell.
1:21:06 > 1:21:09So will Gregory get his food heaven, ribeye steak with bearnaise sauce
1:21:09 > 1:21:11and garlic and rosemary potatoes?
1:21:11 > 1:21:13Or food hell, pickled herrings and dill potatoes with
1:21:13 > 1:21:14pickled red cabbage and apple slaw?
1:21:14 > 1:21:19pickled red cabbage and apple slaw?
1:21:19 > 1:21:26I can reveal a massive.81% of the voters...Wow.Wow. Do you think
1:21:26 > 1:21:34they love you or they don't love you? That's quite big.
1:21:34 > 1:21:40.81% of the vote went to heaven! APPLAUSE
1:21:40 > 1:21:43Clear all that guys because Tristan and Ken took so long with their
1:21:43 > 1:21:47omelette we will be super quick on this! That's all I'm saying.
1:21:47 > 1:21:49omelette we will be super quick on this! That's all I'm saying.
1:21:49 > 1:21:52We have this beautiful rib eye steak that we're going to cook on the
1:21:52 > 1:21:55grill and put through the oven with the bone in just for you.Oh right.
1:21:55 > 1:21:59A little bit of pepper. So you've also just finished, it was on last
1:21:59 > 1:22:04night, the last of the BBC Four programmes.Yes.What's the title of
1:22:04 > 1:22:17that one?Yes. These are my choices of voices, you know.Yes.And we
1:22:17 > 1:22:22had, we were in New York.Yes.We did some here in London.Yes.We
1:22:22 > 1:22:26really travelled all over the world to find great voices.The idea is to
1:22:26 > 1:22:31go around and hear all these incredible singers?And to talk
1:22:31 > 1:22:36about the power of the voice and how it communicates.Yes.And tells our
1:22:36 > 1:22:47stories.Yes.And not only just the virtuoso voice, but the voice that's
1:22:47 > 1:22:55a true teller like a Bob Dylan. The voice, the voice is more about the
1:22:55 > 1:22:59message and the story.Not just about the actual voice itself, but
1:22:59 > 1:23:03how they're telling stuff, exactly. Right. Right. Can you name your
1:23:03 > 1:23:09favourite?Would that be too wrong to say that. It would be hard. Oh, I
1:23:09 > 1:23:22got you there!I love it that we went from rock, we talked about
1:23:22 > 1:23:26Prince and Michael Jackson and Bing Crosby.Listen to this guys, I have
1:23:26 > 1:23:36got a track for you now. # Smile...Do you like that? I'm
1:23:36 > 1:23:43coming to the concert. Right. So we're going to have that playing in
1:23:43 > 1:23:51the background. It mellows Tristan out. Once that's melted, he's going
1:23:51 > 1:23:56to add that to the yolk. We have got our rib eye grilling here. I'm going
1:23:56 > 1:24:01to get some of that fat rendered down. Which is brilliant there. And
1:24:01 > 1:24:06then Ken is doing a lovely watercress salad with shallots and
1:24:06 > 1:24:11mustard and vinegar and then I'm going to add a little bit of garlic.
1:24:11 > 1:24:17Whenever I do the show, I steal the recipes for one of my chefs. I
1:24:17 > 1:24:22credit Neil for this one. Right, are you OK, chef?Yes.A bit of olive
1:24:22 > 1:24:31oil as well. Let's give you that. You chose all the songs yourself?
1:24:31 > 1:24:37Yes. It was enjoyable learning about amazing singers that I didn't know
1:24:37 > 1:24:47so much.Yes.About.Yeah, of course.Really, we went to a museum
1:24:47 > 1:24:53in New York City.Fabulous.This gentleman, his entire house is
1:24:53 > 1:24:59filled with just memorabilia, stories. His tie and handkerchief.
1:24:59 > 1:25:04Everything he did.And told his life story.Fantastic.Which is really
1:25:04 > 1:25:09about who he was as a man and how this music was affected by who he
1:25:09 > 1:25:15was as a man.And it also influences you?Right. This is my whole thing
1:25:15 > 1:25:21about music is when you put your life story into the music, that's
1:25:21 > 1:25:26what makes it unique.Yes. That's exactly it. You were influenced by
1:25:26 > 1:25:30your mother being a pastor. Your father wasn't around. You hear you
1:25:30 > 1:25:37nubbing? Snuck in and played records when you weren't supposed to?It is
1:25:37 > 1:25:42the whole story of the person that makes the music.Have you written
1:25:42 > 1:25:47songs for your family, have you written for your song?Absolutely.
1:25:47 > 1:25:53On my last record Don't Lose Your Steam is for my son. My family can
1:25:53 > 1:25:57see and hear themselves in the music. I mean even if I don't know
1:25:57 > 1:26:02the world.They know it's for them. They can go, "That's me."We're
1:26:02 > 1:26:07going to get our steak out, ready. Wow, this is, I can't tell you how
1:26:07 > 1:26:12good this smells, you guys.The last one was on last night on BBC Four,
1:26:12 > 1:26:16but it's on iplayer as everything is now.Yeah.So we can listen to that.
1:26:16 > 1:26:29Fantastic. Right, so, we've got our po tate ois in here.
1:26:29 > 1:26:45# Why don't you just smile? ? # Oh my gosh. I feel all teary now. I
1:26:45 > 1:26:50feel emotional. Wow.So right, what we have here,
1:26:50 > 1:26:55there we have our rib eye steak which I'm about to carve for us,
1:26:55 > 1:26:58we've got our bearnaise sauce and roasted potatoes. Oh, look at that.
1:26:58 > 1:27:03Lovely and pink.Beautiful.
1:27:04 > 1:27:08You can get the wine. Can you move the board slightly, tris tran?Of
1:27:08 > 1:27:13course.I love doing it when you have got a bit of the bone and
1:27:13 > 1:27:17people can slice some more off. Let's put that up against there.
1:27:17 > 1:27:22I'll get the cutlery.Beautiful. A tiny little bit of sauce because
1:27:22 > 1:27:28you've seasoned it anyway. So what are we drinking?With the classic,
1:27:28 > 1:27:48bearnaise sauce and it is Pernod.
1:27:48 > 1:27:53They are loving it. It's good. I might have to have a little bit
1:27:53 > 1:27:58afterwards. I don't think I'll get near the steak with these guys.And
1:27:58 > 1:28:06there is the bone for you.Tristan. Are you liking it more? Delicious.
1:28:06 > 1:28:14This is the first time they are all quiet.It is so delicious.Thank you
1:28:14 > 1:28:21guys so much. This is wonderful.So literally.81%, people love it. They
1:28:21 > 1:28:26love you Greg, they wanted you to have it. That's it. It will be that
1:28:26 > 1:28:34you can go a great concert and you're going to get a rib eye steak!
1:28:34 > 1:28:37LAUGHTER There will be thousands saying,
1:28:37 > 1:28:40"Where is my rib eye steak?"
1:28:40 > 1:28:42Well that's all from us today on Saturday Kitchen Live.
1:28:42 > 1:28:45Thanks to all our studio guests Tristan, Ken, Sandia and Gregory.
1:28:45 > 1:28:47All the recipes from the show are on the website,
1:28:47 > 1:28:51bbc.co.uk/saturdaykitchen
1:28:51 > 1:28:53Don't forget Best Bites with Matt tomorrow at 9.30am on BBC Two.
1:28:53 > 1:28:54Have a great weekend.
1:28:54 > 1:28:56Bye!
1:28:56 > 1:29:02Thank you. Bye.Bye.