03/03/2012

:00:10. > :00:20.Good morning. We have a star- studded line-up of incredible food

:00:20. > :00:36.

:00:36. > :00:42.for you, put your feet up and Welcome to the show. Cooking with

:00:42. > :00:48.me live are two of the finest chefs in Britain. First, the man who's

:00:48. > :00:54.turned the road underneath the Clifton Bridge on the A52 outside

:00:54. > :01:03.Nottingham into one of the world's gastronomic hot spots, Sat Bains.

:01:03. > :01:09.Next to him a man with two Michelin stars, the food he serves at

:01:09. > :01:19.Hibiscus is some of the most innovative in the country. It's

:01:19. > :01:21.

:01:21. > :01:28.Claude Bosi. Sat, what are you doing. Salmon with cabbage.

:01:28. > :01:35.have pickled turnip. Follow that then, Claude. Celeriac risotto,

:01:35. > :01:39.with no rice. Winter truffle, very simple. The celeriac, the idea is

:01:39. > :01:49.you finely dice it and you have got some winter truffles because the

:01:49. > :01:49.

:01:49. > :01:56.season's about to change. Because we think with Chinese grapefruit,

:01:56. > :02:01.at the same time. The celeriac will be shape of rice. You do that.

:02:01. > :02:05.Thanks very much! Two top-class recipes from the boys and we have a

:02:05. > :02:12.great line-up of classic films from the archive for you to also enjoy.

:02:12. > :02:17.They're from Rick Stein, and Keith Floyd. Now our special guest is a

:02:17. > :02:21.genuine American Rock 'n' Roll star, his hits Wicked Game and Blue Hotel

:02:21. > :02:25.gave his success all over the world. Please welcome the brilliant Chris

:02:25. > :02:30.Isaak. Great to have you on the show. Good to be here. You are a

:02:30. > :02:36.keen cook then, do you fancy those dishes? I can cook. I cook one dish.

:02:37. > :02:41.That's it, right? I live by the ocean. I am surfing all the time. I

:02:41. > :02:46.notice there's mussels around where I surf so I started taking them

:02:46. > :02:51.back to my house and cooking them up. Sounds good to me. The first

:02:51. > :02:55.two times it wasn't very good but about the third time starting to

:02:55. > :02:59.sound good. Congratulations on your new album by the way. Thank you.

:02:59. > :03:02.was out last month. It's been out about a month. We are having a ball

:03:02. > :03:07.playing it live. All over the world as well, because you are touring

:03:07. > :03:11.again in the US next week. I never like to look ahead, I will get

:03:11. > :03:17.tired if I do. You are actually touring next week in the US, of

:03:17. > :03:20.course you are here to eat. Food Heaven or food hell. It will be

:03:20. > :03:24.something based on your favourite ingredients or nightmare

:03:24. > :03:28.ingredients. It's up to our guests and some viewers to decide which

:03:28. > :03:33.which one. Food Heaven, which would it be? It's kind of strange but I

:03:33. > :03:39.like sardines. Not strange for me. It's not a real popular dish, when

:03:39. > :03:44.I talk to other people. A lot of people have them in tins. If you

:03:44. > :03:50.get fresh they're delicious. I will eat them you out of the tin, I like

:03:50. > :03:53.them double layered. I don't like the greasy ones. I am on the road

:03:53. > :03:57.all the time travelling and my suitcase has sardines in it. What

:03:57. > :04:03.about dreaded food hell? It's not something most people would dread

:04:03. > :04:09.but mint is not - I don't like the flavour. It should be saved just

:04:09. > :04:16.for chewing gum. There you go. Sardines or mint for Chris's food

:04:16. > :04:22.Heaven or hell. Something Mediterranean, you are a fan - the

:04:22. > :04:27.fish is filleted and layered with potatoes, marjoram and baked in the

:04:27. > :04:30.oven served with rocket on the top, how does that sound? I will take it.

:04:30. > :04:35.Food hell Chris could be facing that mint to make a stunning

:04:35. > :04:41.dessert, a peppermint and chocolate parfait. The mint is used to infuse

:04:41. > :04:48.into a custard made with milk, eggs and cream, and put in the freezer

:04:48. > :04:53.and served with a praline custard. That's not good. That can make kids

:04:53. > :04:57.very sick I think. Children tonight shouldn't be eating that. Exactly!

:04:57. > :05:01.Thank you very much. Bigging up my dish. You have to wait to see which

:05:01. > :05:05.one Chris gets. Let's meet the other guests. They're two viewers,

:05:05. > :05:09.Kim you wrote in, who have you brought with you? My daughter,

:05:09. > :05:16.Hannah. You are doing what most people are doing in the moment, we

:05:16. > :05:21.have this big explosion with bacon. Everybody is making cuptakes --

:05:21. > :05:27.cupcakes. I would probably try that par frustrate that sounds --

:05:27. > :05:34.parfait that sounds nice. I did home-made ice-creams. What's the

:05:34. > :05:39.best dish, Hannah. Confit of duck. Slowly cooked. If you have any

:05:39. > :05:44.questions don't hesitate, fire away. Two star Michelin chefs on the show

:05:44. > :05:48.and you get to sty what -- help to decide what Chris will be be eating.

:05:48. > :05:58.I will be nice to them! I will sing right to you. If you would like to

:05:58. > :06:02.

:06:02. > :06:10.ask a question on the show you can A view of you will be able to put

:06:10. > :06:13.your questions to us us liver later -- live later. Right, let's get

:06:13. > :06:16.cooking. First a Nottingham man behind one of the best restaurants

:06:16. > :06:22.in Britain, you are going to enjoy this dish, you are not going to be

:06:22. > :06:30.able to follow it but you will enjoy it. It's the brilliant sat

:06:30. > :06:36.sat -- Sat Bains. This is a really simple dish. Go on then. It's

:06:36. > :06:46.salmon, organic. Good source. It's just poached in a confit of duck,

:06:46. > :06:46.

:06:46. > :06:52.done in oil. I am going to make a teabag with spices. Puree of this.

:06:52. > :06:56.Little bit of brassicas. Cabbage juice, which is amazing and make a

:06:56. > :07:06.ketchup. You want to get on and start that. I am going to do the

:07:06. > :07:09.

:07:09. > :07:14.this one of the dishes from your your restaurant? It's on the menu

:07:14. > :07:19.at the moment. The season is changing, it's visually beautiful.

:07:19. > :07:23.The contrast is incredible. It's a beautiful fatty piece of salmon and

:07:23. > :07:27.that's cooked slowly, around 45 degrees and as soon as we get the

:07:27. > :07:31.pan up to temperature we just pull it off. A lot of people will be

:07:31. > :07:36.worried about cooking things that low. Well, in fairness fish does

:07:36. > :07:40.cook at that temperature and it will be tender. I am going to

:07:40. > :07:46.infuse this first. There is the salmon, took the skin off the

:07:46. > :07:51.bloodline. This is the oil. Tops of the leeks, spring onions and chives

:07:51. > :07:59.in there, plain oil. Here is the oil I am going to poach in. Pine is

:07:59. > :08:09.very very citrus. Some thyme and juniper and coriander seeds and

:08:09. > :08:12.

:08:12. > :08:17.wrap this up. I call it a teabag because I am from Nottingham.

:08:17. > :08:24.is tree pine. We are going to tie that up. The idea is we infuse it

:08:24. > :08:27.in the actual oil and the idea is you leave that for a - up to about

:08:27. > :08:31.three or four hours and reheat up to 45. I have done that already.

:08:31. > :08:38.You are infusing the oil before you cook the salmon. You want that

:08:38. > :08:42.perfume. If you are worried about the blender, don't, because it's

:08:42. > :08:52.only just started. About another ten more to go. If you taste this

:08:52. > :08:54.

:08:54. > :09:00.now, James, you will see. It's quite arrow matic. It's like a

:09:00. > :09:05.really good olive oil. That's the salmon there. Pop that into the one

:09:05. > :09:10.at the back. You want me to do a little turnip pickle. I like to

:09:10. > :09:16.play with lots of acidity. This ketchup here is an old traditional

:09:16. > :09:21.dish where things like ketchup was from an old age. You used to have

:09:21. > :09:28.mushroom ketchup and cucumber. This is one with red cabbage. I have

:09:28. > :09:32.mirin in here, sweet acidic rice wine. Some soy. We have some agar,

:09:33. > :09:37.a setting agent, as soon as it comes up to simmer, you take it

:09:37. > :09:44.straight off and it sets in the fridge like a nice jel. We have had

:09:44. > :09:47.this on the show before you pwts -- but it's not like cornflour. This

:09:47. > :09:51.is seaweed-based and sets at a higher temperature. Also the

:09:51. > :09:54.melting point is a high temperature, as well. It's really good for doing

:09:54. > :09:58.things like purees because it suspends the liquid in the actual

:09:58. > :10:02.puree. It's good for jellies. Without a doubt. That goes in here.

:10:02. > :10:07.That's come up to simmer. Again the secret is you have to taste this. A

:10:07. > :10:16.lot of people will be going urgh! Cabbage juice, but it's delicious

:10:16. > :10:20.actually. Urgh! It's delicious. It's about 80 dollars this cabbage

:10:20. > :10:24.juice. Tell us about your restaurant. You have rooms with it

:10:24. > :10:29.as well. Eight bedrooms. You have recently got your second star.

:10:29. > :10:32.did, yeah. We were blown away by it all in terms of the accolade. I

:10:33. > :10:36.have always said it from day one, it's a massive team effort. What we

:10:36. > :10:40.do at the restaurant, we are in a strange location as you pointed out,

:10:40. > :10:43.but we try to celebrate that by also doing things that are rustic.

:10:43. > :10:47.We celebrate the region, the locality of the produce from that

:10:47. > :10:52.region and hopefully puts us on the map for the right reason.

:10:52. > :10:58.getting two stars changed in terms of - it must have changed business.

:10:59. > :11:03.Without a doubt. It puts you on the map. That's what - it's a massive

:11:03. > :11:07.accolade. We are off the beaten track, under the A52 flyover,

:11:07. > :11:12.what's nice is drawing people there and what is drawing them is the

:11:12. > :11:16.food. The food has got more complicated? Not at all. This is

:11:16. > :11:20.the simplest dish I have ever done. Right, I have lost it. Broccoli

:11:20. > :11:27.cooking there. This is the actual one that's set. That needs to be

:11:27. > :11:32.pureed. Show us the difference. Let's look at this. You can warm

:11:32. > :11:37.that up? Not now, once you add the agar. I can't remember which

:11:37. > :11:41.blender it was, James. This one. That's for the broccoli. It's got a

:11:41. > :11:45.great colour with this. This is the point T looks like a ketchup, and

:11:45. > :11:49.when you taste it it's acidic and tart and this lovely cabbage

:11:49. > :11:53.flavour which is something that's very much in season and you want to

:11:53. > :12:03.celebrate that. Spring is around the corner, it looks vibrant. I

:12:03. > :12:07.

:12:07. > :12:12.love it. It's one of those dishes... Brassicas get a bad rep. Talking of

:12:12. > :12:17.that, broccoli. Just blend it. Nothing, just blend it. That's

:12:17. > :12:21.cooking away. As well as doing the restaurant, you are working on your

:12:21. > :12:25.first book. That comes out in September. It took us two years.

:12:25. > :12:31.Everyone keeps asking when it's out. It's because it's our first book,

:12:31. > :12:34.the pressure is on to get it right. We are self-publishing it and the

:12:34. > :12:38.idea is it's dishes from the restaurant we have done over the

:12:38. > :12:41.last seven or eight years. I wanted to be honest and all the dishes,

:12:41. > :12:46.the way they're photographed they're done in real photography

:12:46. > :12:49.terms. It looks like what you get in the restaurant. We haven't a

:12:49. > :12:54.food stylist. What you see in the book is what you would get at the

:12:54. > :13:02.restaurant. Sounds good to me. we have florets of cauliflower,

:13:02. > :13:06.purple sprouting broccoli and again it adds texture to the dish. Purple

:13:06. > :13:11.sprouting is in season. There is the oil. Look at that, that's the

:13:11. > :13:16.tops of the leeks, that's the spring onion and chives blended

:13:17. > :13:21.with normal oil. That's a brilliant job. Better than ours. Thank you,

:13:21. > :13:25.chef. Now you are going to ruin it! Warm chicken stock and that gives

:13:25. > :13:30.body to the dish and warm that oil through. What you end up with is

:13:30. > :13:34.amazing split dressing. That adds a great depth to the dish itself.

:13:34. > :13:38.am going to use the other blender here to blend up my broccoli with

:13:38. > :13:46.this juice as well. If you would like to ask a question you can call

:13:46. > :13:52.this number: A few of you will get to put your

:13:52. > :13:57.questions to us live later. You can find all the recipes on today's

:13:57. > :14:02.show at our website. Don't ask me what I am doing, I am lost! That's

:14:02. > :14:06.the turnip you pickled. That's what it looks like after two hours. So

:14:06. > :14:12.you want to do that in advance. That's the one I am going to use.

:14:12. > :14:18.We have a puree in here. Another one. This is the broccoli. We are

:14:18. > :14:21.nearly there. How are we doing? Getting there, I think. Do you want

:14:21. > :14:31.salt in there or something? Taste it, because I put a lot of salt in

:14:31. > :14:32.

:14:32. > :14:38.the water. OK. The salmon itself is very soft. I am going to get it out

:14:38. > :14:42.with a spoon. The idea is that it should be very soft textured,

:14:42. > :14:48.almost like a confit. It looks as if it's not cooked. Because we have

:14:48. > :14:55.kept it below 45 degrees. Anything over that it starts getting white.

:14:55. > :15:01.Smell that now, all that pine is in there, been there two and a half

:15:01. > :15:11.hours. Smells good. Little caramelisation there. We turn these

:15:11. > :15:19.

:15:20. > :15:25.off to save a bit of gas. Ready when you are. That's it. Yeah.

:15:25. > :15:32.feel like I am on a shopping channel. Let's have a look. Done

:15:32. > :15:40.with that one. Look at that. It's smooth, look at that. That's

:15:40. > :15:47.cabbage water. That's very nice. Cabbage ketchup. I am trying to

:15:47. > :15:57.make it sound lovely. I am impressed with that. All we do, a

:15:57. > :15:59.

:15:59. > :16:09.little bit on the base. I am doing two because the salmon is quite

:16:09. > :16:09.

:16:10. > :16:16.small and I know Claude is at the end, he does like a nice portion.

:16:16. > :16:22.That's just cauliflower and broccoli that you have sauteed.

:16:22. > :16:27.Then just sit the puree here, which is very nice, and textured.

:16:27. > :16:34.there a lump in it? No, not at all. It's beautiful! Just get it on the

:16:34. > :16:41.plate. One of the best purees I have ever seen. Thank you. There we

:16:41. > :16:46.Again we put this little purple sprouting here. Lots of different

:16:46. > :16:55.textures, roasted cauliflower. That sits there. As you bite into it you

:16:55. > :17:03.have the warm, cold, pickled, puree. Lovely salmon that's really juicy.

:17:03. > :17:11.Do you cook all fish like that? Just salmon for this. I have this

:17:11. > :17:19.lovely pickled turnip. Have a taste, again sweet and sour. Good to me.

:17:19. > :17:27.But it's still crunchy, that's the beauty. Just going to finish it

:17:28. > :17:34.with my sauce. I have you some radishes there. This is the onion

:17:34. > :17:44.oil, very vibrant. Lovely acidity to it. It almost splits that.

:17:44. > :17:46.

:17:46. > :17:56.splits with the actual chicken stock. Lovely dressing. Remind us

:17:56. > :17:59.

:17:59. > :18:04.what that is. Salmon poached in pine and thyme oil and brassicas,

:18:04. > :18:14.pureed ketchup and lovely turnips and radishes over. Looks good to me.

:18:14. > :18:16.

:18:16. > :18:24.How do you it at home, I haven't a Right, you take one and I will take

:18:24. > :18:27.one. Chris can have one. Dive into that. I will put one here, dive

:18:27. > :18:33.into that one. Tell us what you think of that. I don't know whether

:18:33. > :18:36.this will be the second dish that you ever create, but the difference

:18:37. > :18:41.in textures and that's what you are known for. The salmon looks like

:18:41. > :18:48.it's raw but it just melts in the mouth. You need to leave that for

:18:48. > :18:54.about two hours. You could reuse that oil. Over and over. Happy with

:18:54. > :19:00.that? Very good. I know a lot about cooking salmon, my pwutdy -- buddy

:19:00. > :19:05.in Acas ka -- Alaska sent me a full salmon, it was frozen when I got it,

:19:05. > :19:10.I cut it up into steaks in my garage and every night I would take

:19:10. > :19:20.a steak out and put it in a plastic bag and stick it in the microwave

:19:20. > :19:21.

:19:21. > :19:27.and it was delicious. You can't screw it up, it's salmon. Serve it

:19:27. > :19:33.with cabbage water and you will be all right. I might be pushing it,

:19:33. > :19:43.but I think you are doing better. High praise indeed. We need some

:19:43. > :19:52.wine to go with this, we sent our wine expert to Cambridgeshire this

:19:52. > :20:02.I am at Peterborough cathedral, spring is springing and we have

:20:02. > :20:04.

:20:04. > :20:08.culinary ar artiste in the kitchen and we need wine. Sat's salmon is

:20:08. > :20:11.colourful and theatrical in style you might think it's a little bit

:20:11. > :20:15.bonkers but you would be wrong because while it's original, it's

:20:15. > :20:25.also totally seasonal and utterly delicious. What it's not is easy to

:20:25. > :20:25.

:20:25. > :20:35.match a wine to. So you could go for a cool slug of vodka or Schapps

:20:35. > :20:43.

:20:43. > :20:53.or carry on with the gin and tonic. I have found a bargain over wine

:20:53. > :20:53.

:20:53. > :20:57.this week, it's from New Zealand, it's Sauvignon Blanc and it's the

:20:57. > :21:01.fabulous Composite. Sometimes it's not just about picking out

:21:01. > :21:04.individual flavours, it's about the overall feel of a dish and I know

:21:04. > :21:10.Sat, you say this is designed to make you feel light and ready for

:21:10. > :21:20.spring and that's exactly what this wine does. It's beautifully tangy,

:21:20. > :21:25.it's scented to tie in with that lovely tprag rant oil -- fragrant

:21:25. > :21:31.oil. It's lovely and earthy on the finish with those brassicas and

:21:31. > :21:34.root veg. It's an inspired dish, all I can do is raise a glass.

:21:34. > :21:39.It certainly is inspired. I know it's going well there. What do you

:21:39. > :21:45.reckon to the wine? Fantastic. Reminds me of spring. A bargain

:21:45. > :21:49.this one under �6. Claude, what do you reckon? I like it. What about

:21:49. > :21:54.the ketchup? Just missing some chips with it. Another compliment

:21:55. > :22:02.for you! Later Claude has a stunning recipe, remind us what it

:22:02. > :22:07.is. One dish made with risotto, with no rice, just celeriac.

:22:07. > :22:10.guess who is chopping it! Now it's time to catch up with Rick Stein,

:22:10. > :22:20.today he is championing one of my favourite things, watercress. But

:22:20. > :22:33.

:22:33. > :22:36.first necessary Dorset looking for complete without including Hardy's

:22:36. > :22:39.During World War II, the farmers weren't allowed to make vinney.

:22:39. > :22:42.They were under strict instructions- to produce a hard, durable cheese that was easy to transport.

:22:43. > :22:49.To think that we almost lost these local skills, like cutting curds and draining the whey.

:22:49. > :22:51.Stories abound about the making of blue vinney.

:22:51. > :22:58.It's widely believed that sweaty horse harnesses were thrown into the curd to create the mould.

:22:58. > :23:04.Until Mike revived it, what we were- really all buying was second-rate Stilton sold on the cheap.

:23:04. > :23:08.As some said, "You could buy the real thing, but only by moonlight."

:23:08. > :23:15.It was so mysterious that peopleused to put in an order and then itwould just end up on your doorstep.

:23:15. > :23:22.And nobody knew who made it or where it came from. Well, that's how the story goes.

:23:22. > :23:25.She's spiking the cheese with mould. "Vinney" is Old English for mould.

:23:25. > :23:30.I have noticed their real sense of pride in the cheese's rarity.

:23:30. > :23:33.We have seen it in Harrods' coolers.

:23:33. > :23:38.And, yes, it's pride, thinking, "I've had part of that."

:23:38. > :23:43.If I was a vegetarian, which thankfully I am not, this would be sort of dish I'd like,

:23:43. > :23:50.because it's light, it's full of colour, it's full of flavour and above all I think it's exciting.

:23:50. > :23:56.It's a tart of oven-dried tomatoes,- blue vinney cheese and rocket.

:23:56. > :23:59.So, first, to oven-dry the tomatoes.

:23:59. > :24:04.They need to go into a low oven for a long time - about an hour and a half.

:24:04. > :24:10.The purpose really is to dry them out, to concentrate the flavour of the tomato.

:24:10. > :24:15.The cheese is lovely and crumbly blue vinney, ideal for the tart,

:24:15. > :24:22.because it's easy to sprinkle over the top. Bake some puff pastry- and layer it with the tomatoes.

:24:22. > :24:27.Now you sprinkle the cheese over the top and add lots of thyme.

:24:27. > :24:32.Thyme is a strong herb and it works- very well with that strong cheese, blue vinney.

:24:32. > :24:38.Finally, sprinkle with olive oil and pop it back in the oven.

:24:38. > :24:44.Now, you can use cheeses other than blue vinney. Feta, for example, works very well.

:24:44. > :24:50.But there is something about blue vinney, it's the mould in it, the slight taint which makes it special.

:24:50. > :24:57.Finish the tart off with some lovely, fresh, peppery rocket and more virgin olive oil.

:24:57. > :25:04.The combination of the freshness of- the rocket and the warm, crisp tart- makes this a wonderful dish.

:25:05. > :25:12.TRAIN WHISTLES

:25:12. > :25:17.The Watercress Line cuts through the chalky meadows of the Meon Valley.

:25:17. > :25:22.I am on my way to a watercress farm- owned by Neil Allen.

:25:22. > :25:29.Neil restored these abandoned growing tanks and, although he is surrounded by huge cress farms,

:25:29. > :25:35.you can only get HIS watercress at the local farmers' markets in Winchester and Romsey.

:25:35. > :25:41.Watercress thrives in very cold, pure, swift-running water.

:25:41. > :25:43.Springs that well up through the chalk are one of the few places in the country where this is plentiful.

:25:43. > :25:44.What do you like to eat it with? Cheese and Marmite sandwiches.

:25:44. > :25:46.I find it terribly calming in a way,

:25:46. > :25:50.watching people that, without thinking, are doing something incredibly skilful.

:25:50. > :25:53.It's like watching a good fish filleter.

:25:53. > :25:58.I once watched a guy carve a whole tuna with such surgical precision.

:25:58. > :26:04.And the the way he's operating his knife, it's the same thing. It's sort of poetry to me.

:26:04. > :26:11.How should the best watercress taste? As hot as possible.

:26:11. > :26:13.It's a member of the mustard family so it should be hot. The bigger, the better, the hotter it gets.

:26:13. > :26:19.I love seasonality in vegetables. The trouble is you can get everything from anywhere now.

:26:19. > :26:25.Well, yeah. You to the supermarkets anywhere andthe watercress comes from Portugal.

:26:25. > :26:31.What, watercress? Yes, they bring it in from SouthAfrica, Portugal, all over the place.

:26:31. > :26:36.It's crazy. I mean, it's a natural native plant. It's ridiculous. Yes.

:26:36. > :26:43.This is the sort of watercress you are likely to buy in supermarkets -- small-leafed and lacking in flavour.

:26:43. > :26:49.THIS is the sort of watercress that Neil would like you to be able to buy.

:26:49. > :26:55.It's much longer, it's more mature and it's got a lovely pepperiness to it.

:26:55. > :27:00.Steak's often sent out with watercress like this. What's the point? It tastes of nothing.

:27:00. > :27:03.It's just like a silly garnish.

:27:03. > :27:09.But if you sent it out with this, it's very peppery and horseradishy,- and just what you need with beef.

:27:09. > :27:19.Also I would use this for is one my favourite soups - potato and watercress soup. It's so simple.

:27:19. > :27:22.

:27:22. > :27:24.What immediately springs to mind when I think of Hampshire is wild brown trout, and watercress!

:27:24. > :27:30.But it's also a great county for game. 90% of the time I just roast pheasant.

:27:30. > :27:37.But here I have turned it into a rather pleasing, modern hot and cold, I suppose, first course.

:27:37. > :27:41.I am just using the breasts and I am frying them quite gently in a black skillet,

:27:41. > :27:46.having seasoned them very well with- salt and pepper. I want to keep them nice and moist in the middle.

:27:46. > :27:52.It's a good idea to have a little skewer to push into the centre of a piece of meat like this. Pheasant.

:27:52. > :27:58.Just touch it on your lip and you can tell very easily whether the thing is cooked or not.

:27:58. > :28:03.It just needs to be warm in this case because you want pink inside. If it's hot, it's well done.

:28:03. > :28:06.If it's cold, it's not cooked.

:28:06. > :28:11.Now I am going to make a dressing with the juices from the pan.

:28:11. > :28:16.I take the breasts out and keep them warm on a warm plate and add some balsamic vinegar to the pan.

:28:16. > :28:19.I do what they call deglazing,

:28:19. > :28:24.which just means scraping around the bottom of the pan to collect all those nice caramelised juices.

:28:24. > :28:29.I put them into bowl and add chopped garlic and onion and then chopped chives.

:28:29. > :28:33.Now, two oils. First, a small amount of walnut oil.

:28:33. > :28:38.The nuttiness in that combines well- with pepperiness of the watercress.

:28:38. > :28:41.And then a lot more olive oil.

:28:41. > :28:44.And now slice the pheasant.

:28:44. > :28:50.I am doing it quite thinly and I am doing it on the diagonal. It looks better sliced like that.

:28:50. > :28:56.To assemble the salad, first watercress, then some slices of pheasant, then some saute potatoes.

:28:56. > :29:03.That is a really interesting thing in a salad. This is a guaranteed way of enjoying pheasant.

:29:03. > :29:09.Quite often when it's roasted, it's- dry, disappointing and tasteless. But this couldn't be more different.

:29:09. > :29:13.And that's it. It's pretty appetising.

:29:13. > :29:18.And I just love that combination of warm things and salad leaves.

:29:18. > :29:28.It's a sort of variation of what the French call a "salade tiede". It's really good.

:29:28. > :29:37.

:29:37. > :29:37.Thank

:29:37. > :29:37.Thank you,

:29:37. > :29:40.Thank you, Rick.

:29:40. > :29:45.Thank you, Rick. The less said about you and that film this week

:29:45. > :29:50.the better. Instead I am going to give you a masterclass on something

:29:50. > :29:53.that you will have in a jar in our fridge, it's mayonnaise.

:29:53. > :29:57.Traditionally this would be done with vegetable oil and also with

:29:57. > :30:00.normal egg yolks but the way you can change the flavour of this, not

:30:00. > :30:05.by changing the recipe itself, is by changing the type of eggs that

:30:06. > :30:09.you use and I am going to use organic egg yolks and you can see

:30:09. > :30:14.the colour already. They go in there. Also I am going to change

:30:14. > :30:18.the oil. Traditionally mayonnaise would be done with vegetable oil

:30:18. > :30:22.and just plain eggs and we end up with this paler colour here,

:30:22. > :30:27.nothing wrong with that and the flavour is vinegar or lemon juice,

:30:27. > :30:32.but what I am going to do is change this differently and use rapeseed

:30:32. > :30:37.oil. The guys there are a fan of. They used to - I don't know if you

:30:37. > :30:44.have heard of this, they used to use this as pig feed, bigging it up

:30:44. > :30:49.really! They cold press it now and use it as biofuel. It's yellow in

:30:49. > :30:53.colour and you can see the colour. Gradually you pour the oil on to

:30:53. > :30:57.the egg yolks using a blender like this and slowly pour it in. The

:30:57. > :31:03.more oil you add the thicker it will become, but like making

:31:03. > :31:06.anything that's egg yolks in it, it's emullsifying it, so you add it

:31:07. > :31:10.slowly. Too quickly and it will split. You can never really go too

:31:10. > :31:13.slowly. The more oil you add the thicker it becomes and you can

:31:13. > :31:18.loosen it down with a touch of water or you have a little bit of

:31:18. > :31:22.vinegar in here. I am going to use a touch of vinegar and mustard but

:31:22. > :31:30.some chilli sauce, dipping sauce. And some of this, you were in Japan

:31:30. > :31:40.for a while, this is yuzu juice. Just smell that, amazing smell.

:31:40. > :31:40.

:31:41. > :31:44.It's a cross between a satsuma and Mandarin. I boxed in Japan so I can

:31:44. > :31:54.barely smell anything. You can change this to many different

:31:54. > :31:59.

:31:59. > :32:09.sauces. This one is tartare, this one here is Mary Rose. Brandy in

:32:09. > :32:10.

:32:10. > :32:14.there does give it a nice kick and and cayenne pepper. It's thought to

:32:15. > :32:20.be Spainish of origin really. It's used all over the world, but

:32:20. > :32:30.gradually you slowly added oil. I am going to mix this and serve it

:32:30. > :32:32.

:32:32. > :32:38.with chicken goujons which I am I was reading about you. Your

:32:38. > :32:42.mother was part Italian. Your father was part German. Yeah, I am

:32:42. > :32:47.German and Italian background, I don't really speak either language.

:32:47. > :32:51.I know when I am being yelled at. Music was a huge influence in your

:32:51. > :32:57.life, listening to stuff on the radio. When I was growing up my dad

:32:57. > :33:06.had just just got out of prison and he had one box of records that was

:33:06. > :33:10.all just great singers, Johnnie Cash and Elvis and Orbison. He

:33:10. > :33:14.would let us play them, you are kids, you think you would be

:33:14. > :33:19.scratching them up and they would be yelling at you. My dad was so

:33:19. > :33:24.cool he would just say go ahead. But music wasn't the first thing

:33:24. > :33:34.for you, reading about you, you went on to be a light heavyweight

:33:34. > :33:35.

:33:35. > :33:39.boxer. I boxed - it's the staoupest -- stupidest idea ever, they have a

:33:39. > :33:45.police athletic league and police take kids they think tphr danger of

:33:45. > :33:49.becoming delink kwrepbts and teach them how to throw an overhand right.

:33:49. > :33:53.It worked, they taught me something. Music was a big thing for you, like

:33:53. > :33:56.you said. That led you to come back to the UK after doing a little bit

:33:56. > :34:00.in Japan. When I was reading about you, you say it was one moment you

:34:00. > :34:05.went into an old record store and bought an old record and it changed

:34:05. > :34:09.your life. It's weird how your life turns on a dime. I think back and I

:34:09. > :34:15.go if that day had done different, I don't know. I walked by a record

:34:15. > :34:19.store and every day I walk by they had a white guitar in a window and

:34:19. > :34:24.to a red neck like me that was really classy, I couldn't afford

:34:25. > :34:29.the guitar and I went in the shop and they had an album called Elvis

:34:29. > :34:33.Presley Sun Sessions, I didn't know what that was but I bought it and

:34:33. > :34:39.at the time I had a flat-top haircut, it was about as long as

:34:39. > :34:44.yours. I went, the next day to my boxing coach, I don't want to cut

:34:44. > :34:48.my hair any more, you said you have to, to be on the team. I can't do

:34:48. > :34:54.it then, he said you can let it grow as long as you win. I was

:34:54. > :35:00.fighting to keep my hair. That was Rock 'n' Roll. Coming back to the

:35:00. > :35:07.US and San Francisco, you set up your band, Silverstones. Yeah.

:35:07. > :35:13.played every pub and gig going to get a record deal. Yeah. I - we

:35:13. > :35:18.played bars, any place that you could set up - any place that had a

:35:18. > :35:22.beer or urinal, we played. still play with the same band.

:35:22. > :35:29.have had the same guys for 27 years, I am looking for better musicians,

:35:29. > :35:32.I just can't find them! They're good guys. You mentioned Roy

:35:32. > :35:36.Orbison, it must be incredible to work with these guys having

:35:36. > :35:43.listened to them when you were younger. Looking back I don't know

:35:43. > :35:50.how I got to do it but some luck in my life, the people that I loved

:35:50. > :35:55.and grew up listening to, I got to work with Johnny Cash, friends with

:35:55. > :35:59.Roy Orbison, I went to his house and at one point he goes I like the

:35:59. > :36:04.way you sing that part, you sound like Buddy when he did that, I said

:36:04. > :36:10.oh, yeah, and as I was walking out of the house later I went buddy

:36:10. > :36:14.Holly! Like, it blew your mind to think who he knew and hung out with.

:36:14. > :36:19.It must have been incredible. Is that why you have done the album

:36:19. > :36:23.now, you have picked all the greats, it must have been an album you

:36:23. > :36:32.always wanted to do. This is music I love and the guy who discovered

:36:32. > :36:37.all those artists, Elvis, Jerry Lee, you know, Orbison made Sun Studios

:36:37. > :36:41.and that is still there and I took my guys to Memphis and we recorded

:36:41. > :36:45.at the studio and they would open up at midnight, open up the diner

:36:45. > :36:53.next door and we would go in and make hamburgers and stuff. It was

:36:54. > :36:58.just like recording in 1953. Incredible. We first knew new the

:36:58. > :37:03.UK from about your third album, The Wicked Game that really launched

:37:03. > :37:10.your success. Together with a film Wild at Heart. You went into acting

:37:10. > :37:14.as well. Silence of The Lambs you were in. I have been in films, I

:37:14. > :37:22.love doing films, it's a lot of fun. I have done television shows. But

:37:22. > :37:28.when I go home I don't don't stand in front of the mirror and do

:37:28. > :37:34.Othello or something. I grab a guitar. You need to grab your

:37:34. > :37:39.guitar. I am ready. I am not ready yet! You are going to play out to

:37:39. > :37:49.the girls and try and convince them to choose sardines. Away you go,

:37:49. > :37:52.

:37:52. > :37:59.# Love is sa burning thing # And it makes a fiery ring

:37:59. > :38:02.# My wild desire # I fell into a ring of fire

:38:02. > :38:06.# I fell into a burning ring of fire

:38:06. > :38:11.# I went down, down, down and those flames grew higher

:38:11. > :38:20.# It burns, burns, burns # The ring of fire

:38:20. > :38:29.# Don't make me eat the mint! Come on, Hannah, give me a break! Give

:38:29. > :38:37.me a sardine, will you! APPLAUSE.

:38:37. > :38:43.That's it. You know, you sing for your supper. They told me. You give

:38:43. > :38:48.me that. What do you want to sing? Definitely not. This is a a special

:38:48. > :38:55.guitar. It's a Gibson J200, all the Gibsons sound good and this sounds

:38:55. > :39:02.especially good and Azerbaijan much as I -- and as much as I I played

:39:02. > :39:07.it, this works out about a penny a play. Be careful, that's mother of

:39:07. > :39:11.toilet seat. This is going on ebay, mate. What do you think? Don't

:39:11. > :39:21.taupbg to me -- talk to me right now! I am going to keep this

:39:21. > :39:23.

:39:23. > :39:33.actually. He could be having food Heaven, sardines, filleted and

:39:33. > :39:40.layered with potato and mar oropl and tomatoes. Or food hell, mint

:39:40. > :39:45.and chocolate peppermint parfait. It's served with a praline custard

:39:45. > :39:49.and chocolate mint on the top. Sat, what do you like the sound of it?

:39:49. > :39:56.Chris, I love sardines and mint, but I am going to choose sardines.

:39:56. > :40:00.That song has convinced him. He choose mint in rehearsal. Kim, what

:40:00. > :40:05.about you? After being sung to like that it's got to be the sardines.

:40:05. > :40:13.You have to wait to the end of the show to see the final result. Keep

:40:13. > :40:23.this, I don't want to drop it. Let's get more action from

:40:23. > :40:35.

:40:35. > :40:38.must face their first major cooking- Welcome to the London Ambulance

:40:38. > :40:43.They handle over 4,000 calls a day here. There are 300 staff,

:40:43. > :40:46.each of which work a very busy, very stressful 12-hour shift.

:40:46. > :40:49.It's your job today to prepare lunch for these people.

:40:49. > :40:53.Each team today will be cooking 50 meat dishes...

:40:53. > :40:59...30 vegetarian dishes and 30 hot puddings. Phew!

:40:59. > :41:02.Off you go.

:41:02. > :41:04.This is a high-pressure environment.

:41:04. > :41:07.Last year, the London Ambulance Centre dealt with one-and-a-half-million 999 calls.

:41:07. > :41:09.Precision timing is everything

:41:09. > :41:15.and head chef Kim Hurr is here to ensure that there are no delays.

:41:15. > :41:17.Good morning, ladies and gentlemen.- You're a little bit pushed for time- this morning.

:41:17. > :41:24.We have three hours in order to get the lunch ready.

:41:24. > :41:25.Each team must devise their own menu

:41:26. > :41:30.from a range of ingredients including chicken, minced beef, pork,

:41:30. > :41:40.a range of vegetables and a selection of tinned fruit.

:41:40. > :41:42.

:41:42. > :41:44.I'm thinking aboutdoing shepherd's pie. Sounds good. And vegetarian curry.

:41:44. > :41:48.That sounds perfect. They absolutely love curry. Oh, OK. we're on to a winner there, I think.

:41:48. > :41:58.Rhubarb crumble for dessert. Yeah. Sounds good. Sounds perfect. Sounds really good.

:41:58. > :42:00.

:42:01. > :42:10.On the other team, Margi and Aggie have started cooking before getting the go-ahead from the chef.

:42:10. > :42:13.What were you planning to do for your menu? Bolognese, spaghetti Bolognese...

:42:14. > :42:23.pasta Bolognese. Right, OK. There is a slight problem there, because Tim will be using the beef.

:42:24. > :42:42.

:42:42. > :42:42.GGG

:42:42. > :42:42.PPP

:42:42. > :42:52.

:42:52. > :42:54.

:42:54. > :43:01.My daughter loves it. I invented this dish myself

:43:01. > :43:02.With Aggie in charge of the meat dish, Margi has taken responsibility for the vegetarian option

:43:02. > :43:02.and is making a lentil bake. They are yet to decide on a dessert.

:43:03. > :43:09.Right, right, right, right.

:43:09. > :43:11.I've listen to John and Gregg. And the method here, what I'm trying to do...

:43:11. > :43:16.I'm going to do all my ingredients first.

:43:16. > :43:21.That's the way to success.

:43:21. > :43:29.I'm kind of getting my head down and just doing it and trying not to panic.

:43:29. > :43:33.I've never seen you this calm before, Shobu!

:43:33. > :43:35.I'm changing.

:43:35. > :43:39.The other guys seem to be about cooking, cooking, cooking, and you guys are doing what?

:43:39. > :43:47.- My theory was an hour to prep, an hour to cook. - I like the idea of it.

:43:47. > :43:50.Across the kitchen Aggie and Margi are already cooking.

:43:50. > :43:56.I must remember to put the salt and pepper in.

:43:56. > :43:59.You've got Margi making lentil bake but she hasn't done all thepreparation and then made six dishes.

:43:59. > :44:05.She's making every dish at one time.- One goes in the oven, she starts the next one.

:44:05. > :44:08.Why don't you just cook it allat once and put them all together?

:44:08. > :44:11.I didn't fancy that idea because I'm doing the 30,

:44:11. > :44:16.and I know if I do six of those dishes, that's the 30.

:44:16. > :44:20.So, six dishes...you're going tocook the same dish six times over?

:44:20. > :44:28.I just trust it more this way because I'm terrible at numbers.

:44:28. > :44:30.She has no idea what's going intoeach dish, there's not going to be any consistency,

:44:30. > :44:35.and that's the point with large-scale catering... it's got to be consistent.

:44:35. > :44:37.Meanwhile Aggie has her own problems.

:44:38. > :44:41.I'm a bit discombobulated because I decided I was going to make Bolognese sauce,

:44:41. > :44:46.and it was going to be delicious, etc, etc, and then Tim's gone off with the beef, so...

:44:46. > :44:54.Then I had to quickly think of something else.

:44:54. > :44:57.Aggie's got a lovely dish of chicken and rice but she is running around all over the place,

:44:58. > :45:05.really tense, loads of mess... Too much...too much energy in the wrong direction.

:45:05. > :45:08.Calm down, Aggie!

:45:08. > :45:09.Interesting way of doing it...

:45:09. > :45:14.I don't understand why you don'ttake all your chicken off the stove,- put them in the trays,

:45:14. > :45:19.get your garnishes done like yourpeppers and onions, then your sauce, and finish them all off at once.

:45:19. > :45:25.Cos you've got 8 or 9 on there, you've got about 12 on here...

:45:25. > :45:26.I know, but this is a bigger one...

:45:26. > :45:27.And you've got 9 on...

:45:28. > :45:29.Ah! How can you work like this?

:45:29. > :45:33.Strewth!

:45:33. > :45:39.You have roughly two hours left to service. Right.

:45:39. > :45:42.Tim and Shobu are still doing their prep.

:45:42. > :45:47.I'm sorry, but this really isn't fun- at the moment. I've just chopped for an hour.

:45:47. > :45:51.All I'm doing is chopping! And I have absolutely no idea if I'm making enough carrots here or...

:45:51. > :45:59.or whether I'm making enough potatoes. I just don't know.

:45:59. > :46:06.That's why I don't use butternut squash! It's impossible to cut.

:46:06. > :46:08.There's so much. This is impossible!

:46:08. > :46:10.Are you OK with your curry?

:46:10. > :46:15.Yes, I've got to cut a bit more, two more celeriac, a few more courgettes...so I'm still...

:46:16. > :46:18.It's looking like you're getting a bit stuck for time.

:46:18. > :46:24.So you just concentrate on making sure that you've got your dish ready.

:46:24. > :46:27.I think I'm remaining calm under pressure.

:46:27. > :46:35.I don't know if that could be a bad- calm because, you know, if I don't get the job done, that's a bad calm.

:46:35. > :46:40.Tim finally gets his cottage pie going, but they still haven't started their rhubarb crumble.

:46:40. > :46:48.Right, Tim, how long do you think you'd estimate your pudding needs to cook?

:46:48. > :46:57.20 minutes. I'd probably give it a little bit longer than that. I'd maybe try about 40. 40?

:46:57. > :46:59.Crumble in first.

:46:59. > :47:09.I don't know how to make crumble.

:47:09. > :47:10.

:47:10. > :47:17.With just over an hour until service, Tim gets to work on his first-ever rhubarb crumble.

:47:17. > :47:20.I assume it's...

:47:20. > :47:23...flour and...

:47:23. > :47:29...topping, right? It's flour and marge and oats and sugar.

:47:29. > :47:32.Right, get that mixed quickly. A bit more marge.

:47:32. > :47:36.I reckon the more sugar I put in it,- the nicer it's going to taste.

:47:36. > :47:45.Whoa!

:47:45. > :47:53.I'm all right. Thanks, honey. It'sa mess, but I should be helping you with that crumble and I'm not.

:47:53. > :47:56.Have you decided what pudding your team's going to do? No.

:47:57. > :48:01.I think we're doing rhubarb crumble,-aren't we, Aggie? Well, I'm afraid they've already pipped you to it.

:48:01. > :48:09.A word of advice, they like traditional puddings, so anything stodgy, sponges...

:48:09. > :48:11.pastries, you know... OK. ..Like pies...

:48:11. > :48:15.Er...

:48:15. > :48:25.Apple crumble?Well, it better come with a decent amount of custard, ladies.

:48:25. > :48:25.

:48:25. > :48:25.You

:48:25. > :48:26.You can

:48:26. > :48:29.You can see

:48:29. > :48:32.You can see if the celebrities manage to feed those hungry

:48:33. > :48:41.ambulance workers in about 20 minutes. Still to come this morning,

:48:41. > :48:46.Keith Floyd is in Somerset after a spot of mud-skipping, he grabs

:48:46. > :48:52.himself cod. Classic stuff. Sat and Claude may be having a laugh now

:48:52. > :48:57.but the yolks will stop when they get down to the egg-stremely

:48:57. > :49:02.serious business of making omelettes. You can see the omelette

:49:02. > :49:10.challenge later. What will Chris be facing at the end of the show,

:49:10. > :49:15.sardines with potatoes and slow roasted tomatoes or pepper pheupt -

:49:15. > :49:24.- peppermint chocolate parfait. Claude what are you going for?

:49:24. > :49:29.Sardines. Next, cooking next is the man behind the Michelin starred

:49:29. > :49:39.London restaurant Hibiscus, it's Claude Bosi. Tell us about the dish.

:49:39. > :49:44.A customer call it no-sotto. Celeriac, you are going to peel, we

:49:44. > :49:54.are going to make stock to cook the risotto. English winkles to finish

:49:54. > :49:54.

:49:54. > :50:04.it, some parmesan. You want me to do the celeriac, we are going to

:50:04. > :50:07.

:50:07. > :50:15.utilising veg in a different way. love vegetable. I was there last

:50:15. > :50:20.week and you do a dish with tarmarind. A weird flavour but

:50:20. > :50:24.incredible taste. It's an aspiration we found in Singapore, I

:50:24. > :50:28.can't remember exactly when, and we find this flavour and I just fall

:50:28. > :50:36.in love with it. I thought it was absolutely fantastic. It's a hard

:50:36. > :50:42.dish to do, a long dish to do, not a hard dish but very long. But it's

:50:42. > :50:47.really, really interesting flavour. As well as loving veg you don't

:50:47. > :50:51.like lamb? I hate lamb. You hate lamb? Sorry, but I absolutely hate

:50:51. > :51:01.it. I just hate the flavour. It's never going to be on your

:51:01. > :51:01.

:51:01. > :51:09.restaurant? I don't cook with it, I don't eat it. Way I see it, if you

:51:09. > :51:14.can't eat it don't cook it for your customer. They can go to Sat's.

:51:14. > :51:19.They have lamb. I just don't like it. What have we got in the pan?

:51:19. > :51:29.Celeriac. A bit of salt. Bit of butter and get the water coming out

:51:29. > :51:39.of the celeriac. I love that, fantastic skin. You can use that

:51:39. > :51:42.

:51:42. > :51:47.skin if you want to. You often get a lot of sugared skin... Candied

:51:47. > :51:53.stuff. This is instead of using wine? Instead of using wine is what

:51:53. > :51:57.you are prepping here. We are going to make a puree. When it's finished

:51:57. > :52:04.we are going to mix it with vinegar. You put celeriac in it. Put the

:52:04. > :52:09.juice and you cook it, not a lot. Make sure the stock is hot. Like

:52:09. > :52:13.basic risotto. We have the skin for the stock, the dice there we are

:52:13. > :52:21.going to blend in a puree and you have the fine dice instead of the

:52:21. > :52:27.rice for the actual risotto. see the seg rplt -- segment of the

:52:27. > :52:37.pomelo. They are are quite sharp that fruit. It's a distinctive

:52:37. > :52:40.

:52:40. > :52:46.flavour. It's not as sharp as grapefruit or orange. You try to

:52:46. > :52:56.keep the celeriac with a bit of a bite, like you have with rice. Cook

:52:56. > :53:01.

:53:01. > :53:05.it really slowly. Although classically trained, you take ideas

:53:05. > :53:11.from all over the world. From the Far East. Travel is important for

:53:11. > :53:17.you? Very much so. If not you get used to doing the same thing all

:53:18. > :53:23.the time and so much to see outside of the way you live and it's very

:53:23. > :53:28.important to open your eyes, see what is on the other side. Talking

:53:28. > :53:31.of techniques, tell us about these things. Winkles. These have to be

:53:32. > :53:41.prepared in a certain way. Like snails, I love them. You boil them

:53:42. > :53:42.

:53:42. > :53:48.first in vinegar to take, how can I say, impurity. Take all of that off.

:53:48. > :53:57.After that put them back in a pan with broth, carrot, onion and cook

:53:57. > :54:03.it for for, and you get like this. It's got lovely texture. Fresh ones,

:54:03. > :54:10.don't use pickled ones for these ones. You can if you want for

:54:10. > :54:19.sharpness. It's not too much of an issue. Right, we have puree here,

:54:19. > :54:24.just a little bit. Another blender! But just one. We could do a

:54:24. > :54:34.masterclass on mixers today. Getting there. This doesn't take

:54:34. > :54:34.

:54:34. > :54:39.very long to cook then. Very easy. Mascarpone. A lot of people - I

:54:39. > :54:44.finish my risotto with mascarpone. I find the parmesan brings it all

:54:44. > :54:48.together, whereas the mascarpone helps a little bit. The winkles,

:54:48. > :54:55.they're cooked, just to warm them up a bit. You serve this as a

:54:55. > :55:03.garnish in the restaurant. Yes. it with cod? With cod and truffle.

:55:03. > :55:08.You try to mix classic and bit of modernity. On your travels you ask

:55:08. > :55:11.a lot of two and three Michelin star chefs about their travels and

:55:11. > :55:15.they say Japan is a place to go, would you say that? Yes, you have

:55:15. > :55:19.the respect of produce, the simplicity of it and they have some

:55:19. > :55:26.of the best produce in the world and the way they work with it and

:55:26. > :55:29.respect them is just fantastic. It's the simplicity side of it?

:55:29. > :55:36.purity, everything tastes so healthy, if you are very good about

:55:36. > :55:39.yourself and you eat Japanese food. When we go there - the way they

:55:39. > :55:49.work and see the food, everything they do is for a reason. They're

:55:49. > :55:50.

:55:50. > :55:58.not doing it for the sake of it. Have you put any of this in it?

:55:58. > :56:03.am going to finish at the end to bring... Parmesan cheese.

:56:03. > :56:08.mascarpone. What is that? Chicken. Heavily reduced chicken stock. If

:56:08. > :56:13.people were buying that you would get one of these tubs of chicken

:56:13. > :56:19.stock. You can get those tubs and reduce it down and put it in the

:56:19. > :56:23.fridge. Do you want this seasoned with salt? Should be fine. As well

:56:23. > :56:31.as doing all that you are involved in a little venture with your

:56:31. > :56:37.brother. Yeah, a pub with my brother in Wimbledon, The Fox and

:56:37. > :56:43.Grey. It's busy there. We are just doing good local food. English food.

:56:43. > :56:53.It's very popular. Is there lamb on the menu there? Yeah, because I am

:56:53. > :56:56.

:56:56. > :57:05.not cooking it. In with the herbs. Herbs? Parsley, chive and chervil.

:57:05. > :57:12.You have to be a bit like risotto, with texture. Celery we are going

:57:12. > :57:19.to finish on top. If we get the puree again. The bit I made. Sorry,

:57:19. > :57:27.beautiful puree! Vinegar in there as well? Yes, to get the acidity of

:57:28. > :57:37.it. Instead of using white wine. like drinking wine, don't get me

:57:37. > :57:41.wrong, wine in cooking is not really for me. Ancilliary tops

:57:41. > :57:47.there -- and the little celery tops there. You get the sharpness from

:57:47. > :57:57.it as well. And the texture. can also make this into a jelly

:57:57. > :57:59.

:57:59. > :58:03.like what you used that agar for. Try to get the balance. That's the

:58:03. > :58:07.celery, to get back to the celery flavour. Finally we have here the

:58:07. > :58:17.truffle. Seasons are changing at the moment. You want to put a

:58:17. > :58:22.

:58:22. > :58:28.little bit of that on. And olive oil. That's it. Oil on the top.

:58:28. > :58:38.That's it. Remind us what it is again. It's risotto with no rice

:58:38. > :58:38.

:58:39. > :58:43.and English winkles made with celeriac and pomelo. Makes my

:58:43. > :58:47.chicken goujons look a bit simple! It looks good, I know it tastes

:58:47. > :58:56.fantastic. Have a seat here, Claude. Dive into this. The food just keeps

:58:56. > :59:02.coming. Tell us what you think of It's an unusual combination with

:59:02. > :59:10.the winkles and truffles. What?! Stop looking at me. Get a life!

:59:10. > :59:17.What do you reckon? It's dam good. I don't think any of these guys are

:59:17. > :59:27.going to get any. Let's go back to Peterborough to see what Peter has

:59:27. > :59:29.

:59:29. > :59:34.chosen to go with Claude's riceless Claude's cooking is brilliantly

:59:34. > :59:37.playful and inventive. This dish is a subtle interplay of flavour with

:59:37. > :59:43.offbeat but complementary ingredients. So, we need a white

:59:43. > :59:50.wine and grownup one at that, something that marries seemlessly a

:59:50. > :59:55.richness with he will tkpapbs and fresh -- elegance and freshness.

:59:55. > :59:59.This brilliant value chardonnay from South Africa is a great option.

:59:59. > :00:09.Let's forget chardonnay for once. I found a belter of a wine that's

:00:09. > :00:11.

:00:11. > :00:15.different from the norm, like this dish, it's the quite wonderful

:00:15. > :00:19.Cornet Collioure from France. It's grown in the beautiful

:00:19. > :00:25.Mediterranean hills north of the Spanish border. It can be made from

:00:25. > :00:29.weird and wonderful grape varieties. What these wines can be is

:00:29. > :00:33.undiscovered gems. This one is beautiful. It's not particularly

:00:33. > :00:43.arrow matic but it smells gently of nuts and warm earth and herbs which

:00:43. > :00:44.

:00:44. > :00:48.will work well with the celeriac and parmesan and truffle here. It

:00:48. > :00:54.Finally, very importantly, it's refreshing and uplifting in flavour.

:00:54. > :00:58.It's what we need for the pomelo and so the flavours don't claw.

:00:58. > :01:03.It's a brilliantly original dish and here is a wonderful wine to go

:01:03. > :01:09.with it that's a little bit different, too.

:01:09. > :01:18.Well, everybody's diving into that and it's going down a storm. I like

:01:18. > :01:24.it. I love the wine. It's got this sit sit -- citrusy. Beautiful, yeah.

:01:24. > :01:30.And at �9 a bargain, compared with the amount of truffle over that.

:01:30. > :01:34.The winkles are lovely. That fruit is unusual. It's pure Claude Bosi.

:01:34. > :01:44.It's one of those dishes that if you saw on a menu you wouldn't pick

:01:44. > :01:46.

:01:46. > :01:49.it because the truffles and winkles, but tasting it... Let's go back to

:01:49. > :01:59.Celebrity Masterchef to see if those ambulance workers actually

:01:59. > :02:11.

:02:11. > :02:13.hundreds of ambulance staff It is frightening.

:02:13. > :02:22.Today I thought they were going tocome up one more step, but right now- I am really, really worried.

:02:22. > :02:26.Where's the veg curry? I've got all the bits over there.

:02:26. > :02:28.I've just put the onions in. I need to put in my spices,

:02:28. > :02:30.and then put in the tomatoes, make the paste...the base,

:02:30. > :02:33.and then put in all the veggies and let them cook.

:02:33. > :02:37.That's loads and loads! Loads and loads of what? Loads and loads of work!

:02:37. > :02:39.Can you get this done in 30 minutes?

:02:39. > :02:46.What can I do? It's not cookingany faster. It needs to cook faster!

:02:47. > :02:51.The vegetables aren't cooked. She's got vegetables like that, and half an hour... Where?

:02:51. > :02:55.Where are the veg, Shobu? They're all there. All right, don't...

:02:55. > :03:05.Get your veg on, get them in.I put this in? No, put it in after. Put your vegetables first. OK.

:03:05. > :03:10.

:03:10. > :03:12.I'm really behind time.

:03:12. > :03:15.I've got to get the potatoes boiled,-mashed, on top of the cottage pie, under the grill, taste, eat,

:03:15. > :03:19.beautiful...!

:03:19. > :03:23.With about 20 minutes to go, the real issue here is Tim and Shobu.

:03:23. > :03:26.There's not much more I can do now. I can't speed up the process.

:03:26. > :03:34.OK, ladies and gents, can we focus,- please? You have 15 minutes left.

:03:34. > :03:38.Oh, my God!

:03:38. > :03:42.Oh, wow! That is seriously burnt!

:03:42. > :03:46.Is that us? Is this the apple?

:03:46. > :03:51.Is it one of yours? Yes, it wasn't cooking at all,and I put it on the top shelf. OK.

:03:52. > :03:55.And then, next thing...

:03:55. > :04:03...it's charred. OK. Right, get as much of that off as possible, yeah?

:04:03. > :04:04.Right now, behind that wall, it is carnage,

:04:04. > :04:09.absolutely, unmitigated carnage.

:04:09. > :04:13.I'm quite concerned about what's going on here, to be honest.

:04:13. > :04:18.We've a few minutes to spare, but it's going to be really tight.

:04:18. > :04:21.The sooner I can step in there,

:04:21. > :04:31.then the more chance that we have. OK? Good luck. Right.

:04:31. > :04:31.

:04:31. > :04:35.It's like the opening night of a show. Everything is on the actor, everything's on the performer

:04:35. > :04:38.and the chef in the kitchen.

:04:38. > :04:44.When the curtain goes up, all the actors have got a nice smile, ready to begin.

:04:44. > :04:49.John, there are 300 people in this building, so at least 200 of them are going to come down for lunch.

:04:49. > :04:53.These guys work in the emergency services! They've got to get back and man the phones.

:04:53. > :04:57.It's a very strict timetable.

:04:57. > :04:59.Right, they're queuing at the door now, ladies and gents.

:04:59. > :05:07.We need to make sure we push this out in the next couple of minutes.

:05:07. > :05:11.Tim, get it in. Well done. Let's get it in.

:05:11. > :05:16.Is it ready to go now? Yeah. It was ready to go half an hour ago.

:05:16. > :05:18.How's the crumble coming on? The crumble's in the oven.

:05:18. > :05:23.Don't open the oven. Don't open the oven. Two of the crumbles or maybe all three are in the oven.

:05:23. > :05:26.Tim actually made them, I just put them in the oven. So we'll see...

:05:26. > :05:33.Despite the chaos, Margi and Aggie have their dishes at the pass.

:05:33. > :05:43.Tim has also got the pie up.

:05:43. > :05:43.

:05:43. > :05:47.Oh, your potatoes... Everything's really quite hard, isn't it?

:05:47. > :05:51.That's going to be at least 10, 15 minutes yet.

:05:51. > :05:55.10, 15 minutes.

:05:55. > :05:59.Basically, what it means is you're going to miss out on some customers, so you're not selling your dishes.

:05:59. > :06:04.OK?

:06:04. > :06:06.We're about to open the doors, guys.

:06:06. > :06:10.Please make sure that you have all the equipment you need.

:06:10. > :06:20.Can I have a spoon for my crumble, please?

:06:20. > :06:23.

:06:23. > :06:24.What would you like?

:06:24. > :06:25.Vegetarian?

:06:25. > :06:28.Enough for you? It's really nice with salad. Right.

:06:28. > :06:30.What can I get you? Bon appetit!

:06:30. > :06:32.Can I have chicken, please?

:06:32. > :06:35.All the early orders are for Margi and Aggie.

:06:35. > :06:39.- Can I get the lentil bake, please?- - Yes. You certainly can.

:06:39. > :06:41.What would you like?

:06:41. > :06:45.Go on, then. I'll have the potato pie.

:06:45. > :06:45.Yeah, at last!

:06:46. > :06:47.I'll have the same.

:06:47. > :06:54.Yeah, I'll have the cottage pie as well, please.

:06:54. > :06:58.I've not served it very well,but I think it'll taste all right.

:06:58. > :07:00.Can I have cottage pie, please?

:07:00. > :07:04.Despite the slow start, Tim's cottage pie is selling well.

:07:04. > :07:14.I had the cottage pie. It's quite good. It's yummy.

:07:14. > :07:15.

:07:15. > :07:16.Oh! It's cooked!

:07:16. > :07:18.Wee-hee!

:07:18. > :07:24.15 minutes late, Shobu's vegetable curry finally arrives.

:07:24. > :07:25.- What are the choices? - Cottage pie, lentil bake...

:07:25. > :07:28.- There you are. - Oh! Or vegetable curry.

:07:28. > :07:31.- Oh, wow! - What would you like?

:07:31. > :07:34.I'll have the vegetarian curry, please.

:07:34. > :07:40.Well, I do hope that you enjoy it,and I hope it doesn't blow the lid off your mouth.

:07:40. > :07:43.Tim, can you get the gentleman a curry? Curry and rice.

:07:43. > :07:50.What's this one? Curry.

:07:50. > :07:52.I've gone for the curry and the rice. and it's really good, actually.

:07:52. > :08:01.The heat kicks in after you've swallowed it.And it's not too powerful. It's good,

:08:01. > :08:03.Both main courses get the thumbs-up,

:08:03. > :08:09.but Tim's first-ever attempt at rhubarb crumble is not going down so well.

:08:09. > :08:12.I had the rhubarb crumble for pudding.

:08:12. > :08:16.It was OK overall, but the rhubarbwas a bit undercooked...overcooked, I think.

:08:16. > :08:23.There was way too much crumble.

:08:23. > :08:31.Halfway through service and Aggie's- chicken, herb and vegetable tray bake has almost sold out.

:08:31. > :08:34.Lovely. Thank you, darling.

:08:34. > :08:35.That's going good guns.

:08:35. > :08:39.- Chicken, isn't it? - Here you are.

:08:39. > :08:48.It's really nice. The rice is cooked perfectly.The chicken is really nice and juicy.

:08:48. > :08:52.And Margi's homemade recipe for cheesy lentil pie is also flying out.

:08:52. > :09:00.It's got red peppers, mushrooms, onions and a cheesy topping.

:09:00. > :09:05.I've never had lentils with cheese, but it's actually a really nice combination.

:09:05. > :09:07.- I'll have the apple crumble. - There you are, my dear.

:09:07. > :09:11.- Thank you very much. - What would you like?

:09:11. > :09:17.Now it's just their rescued pudding- that needs to impress.

:09:17. > :09:20.I chose the apple crumble, apple crumble being one of my favourites anyway...

:09:20. > :09:25.Nicely cooked, nice soft apples, nice flavour. Really good.

:09:25. > :09:29.All things considered, I know it got a bit hairy there towards the end,

:09:29. > :09:33.but we managed to do it by the skin- of our teeth and I think you've all- got a lot to be proud of.

:09:33. > :09:42.Thank you very much for today. Thank you.

:09:42. > :09:42.You

:09:42. > :09:42.You can

:09:42. > :09:46.You can see

:09:46. > :09:49.You can see the celebrities face more challenges on next week's show.

:09:49. > :09:53.It's time to answer some of your foodie questions. Each call

:09:53. > :09:59.certificate going to help decide what Chris will be eating for lunch

:09:59. > :10:04.at the end of the show. First Maureen from the Isle of Lewis,

:10:04. > :10:09.what's your question for us? I have some pigs trotters and I wouldn't

:10:09. > :10:17.mind knowing what to do with them. Pigs trotters. Great dishes you can

:10:17. > :10:26.make. You braise them for a long time, take the bone off. Put it in

:10:26. > :10:30.a tray, let it set. Cool it off, breadcrumb, fry it, with tartare

:10:30. > :10:36.sauce. Slow cook them in water with vegetables and that kind of stuff,

:10:36. > :10:44.take them off the bone. It's hard work but take all the the bone off.

:10:44. > :10:48.Put it in a tray, cold. Breadcrumb, deep fry. Beautiful. We are all

:10:48. > :10:56.round your house for dinner if you have a go at that. What dish would

:10:56. > :11:01.you like to see, Heaven or hell? Sorry, hell, please. Sean from

:11:01. > :11:10.Durham, are you there? What's your question for us? What's the best

:11:10. > :11:15.way to cook a leg of lamb? Claude! Don't cook it! Sat? There is a

:11:15. > :11:21.brilliant recipe I have done before, seven-hour lamb, loads of herbs and

:11:21. > :11:24.garlic and slowly roast it with water on a treufet and probably

:11:24. > :11:30.around 120 degrees and it's absolutely delicious. I think we

:11:30. > :11:36.could convert him. I have been doing it in hay, cooking it in hay.

:11:36. > :11:41.If you get hay from a pet shop. Not out of the rabbit hutch. From the

:11:41. > :11:45.pet shop and put that in the dish. Put the lid on it and cook it for

:11:45. > :11:50.two hours, it's delicious. There you go, two dishes. I will leave

:11:50. > :11:55.Claude to sulk. What would you like to see, Heaven or hell. Sorry, I

:11:55. > :12:01.love mint. It's got to be hell. might need to get the guitar out

:12:01. > :12:06.again. Jill, from Croydon, are you there? I would like to know how to

:12:06. > :12:09.cook a couple of pork shanks. Different to lamb. I have done them

:12:09. > :12:13.in a pressure cooker before for about 40 minutes and you get a

:12:13. > :12:19.lovely glaze with cloves and honey and roast them on a high heat.

:12:19. > :12:23.treat them like a mini tkpwapl Monday. -- gammon. Without a doubt.

:12:23. > :12:27.Would you leave them in water? can soak them if you want to, it's

:12:27. > :12:32.up to you. In a pressure cooker. would, 40 minutes, done, tender and

:12:32. > :12:37.then glaze in a hot oven about ten minutes. I can't beat that recipe.

:12:37. > :12:42.Did the song work for you, food Heaven or hell? Food Heaven. At the

:12:42. > :12:48.moment it's 2-1 to hell. Let's get down to business. All the chefs

:12:48. > :12:54.battle it out against the clock and each other to see how fast they can

:12:55. > :12:59.make a three-egg omelette. Sat, 19.32. Respectable time. Claude,

:12:59. > :13:03.who would you like to beat on the board? You are not bothered. Three-

:13:03. > :13:13.egg omelette as fast as you can. Ready. Put the clocks on the

:13:13. > :13:35.

:13:35. > :13:41.that's the key. Two different ways it. That's not an omelette. Chris,

:13:41. > :13:44.you might not have seen this before, but it's simple, three eggs. You

:13:44. > :13:52.can have guys fighting on this show. Especially this guy, he opens the

:13:52. > :13:59.book, he gets two Michelin stars. He does that egg and great, lovely!

:13:59. > :14:09.Let me finish it for you. That's burnt, get off! I have seen worse,

:14:09. > :14:09.

:14:09. > :14:19.James. Really, where? That one over there. It's perfect, seasoned as

:14:19. > :14:31.

:14:31. > :14:41.Sorry, I have to have a drink at this point. Right. Claude. Come on,

:14:41. > :14:46.

:14:46. > :14:51.be nice. It's my first time. Next to Daniel? Where? No, Clifford.

:14:51. > :14:57.Here? Even if he is not just... chance. I will let you go there,

:14:57. > :15:05.just for now. But you are nowhere near there. You did it in 26.88.

:15:05. > :15:15.Pretty respectable. Right next to Alain Roux. Stephen Terry there.

:15:15. > :15:17.

:15:17. > :15:23.Sat. No way. It's a respectable omelette. Really?! That?! I have

:15:23. > :15:31.seen worse. Stop having sour grapes, you are so tkpwhreurb! -- English!

:15:31. > :15:38.You did it greater than 19. It's not an omelette. Unbelievably quick.

:15:38. > :15:44.16.40. It puts you... Come on. There is not a chance you are going

:15:45. > :15:50.on that board. Will Chris get his idea - I love it, you have so much

:15:50. > :15:54.power on this show! Will he be getting food Heaven or hell? The

:15:54. > :16:00.guys in the studio have yet to make their minds up. We will find out

:16:00. > :16:05.what he is having after a wet and muddy performance from the pioneer

:16:05. > :16:11.of food TV, Keith Floyd. He is in Somerset, he is fishing, but

:16:11. > :16:21.there's no boat, just miles of mud. And a wooden sledge. Brilliant

:16:21. > :17:00.

:17:00. > :17:03.Look, in these, what I am is a cook, not a mud togonnist, or whatever.

:17:03. > :17:07.It is horrible conditions, there you are. It's all mud flats, 6,000

:17:07. > :17:12.acres and it's like this all over. All over. Why don't you have a boat

:17:12. > :17:17.like everybody else? It would seem to be the nice to have a boat, but

:17:17. > :17:21.treacherous conditions here with the tide, eb and flow, we found it

:17:21. > :17:24.doesn't work. This is the only answer? This is the only answer.

:17:24. > :17:31.It's very primitive but effective. How long have you been doing this?

:17:31. > :17:33.I have done it all my life. My father and his father and great-

:17:33. > :17:38.grandfather and of course it was going on long before that. Let's go

:17:38. > :17:41.for it. Are you all right? course I am all right. I will have

:17:41. > :17:45.to push you. I think that will be the answer, if I get back I will

:17:45. > :17:49.cook you something nice to eat. Take it out of there, Keith, if you

:17:49. > :17:59.like. It's difficult to get out of there, I expect. How does that work

:17:59. > :17:59.

:17:59. > :18:05.then? He went in there for a few shrimps. He was a greedy little

:18:05. > :18:10.monkey. Feels quite plump. This is so fresh it's unbeefable. I will

:18:10. > :18:18.cook -- unbelievable. I will cook you this if we get back. There is a

:18:18. > :18:23.couple there. The point is here we are actually not going to hang

:18:23. > :18:27.around too much, we are helping this man, actually we are hindering

:18:27. > :18:33.him doing his job. The tide is going to come whizzing in, in a

:18:33. > :18:37.minute and we have about 15 minutes to get out of it.

:18:37. > :18:42.That was one of the most strenuous bits of filming I have ever done.

:18:42. > :18:50.It's OK for Brendan, he has been doing it every day for - how many

:18:50. > :18:53.years? 45. Like a little fairy he is, hops over the mud. I found it

:18:54. > :18:58.heavy going. It does make you hungry this fresh air and we could

:18:58. > :19:01.have gone into his cottage and done it in a nice oven and extractors

:19:01. > :19:05.and things like that, but we felt like a good snack and you couldn't

:19:05. > :19:11.have a fresher piece of cod than this. You saw us pick it off the

:19:11. > :19:14.net. Brendan's filleted it. We try that in a bit of butter. If you --

:19:14. > :19:19.fry that in a bit of butter. If you weren't this mud skater what would

:19:19. > :19:25.you do? Anything else? You have done this all your life and your

:19:25. > :19:30.father before you, is there anything you ever wish? No, I don't

:19:30. > :19:33.think there is really. There's something about this fishing, it

:19:33. > :19:40.gets hold of you and it's the element of surprise and what you

:19:40. > :19:43.are going to get on the next tide. Like you said, if you won half a

:19:43. > :19:48.million, we all wish that, everybody on the land wish that,

:19:48. > :19:52.but I still think I would like to go out and see what was on the next

:19:52. > :19:56.tide. Something about it. Maybe if you were working in a factory you

:19:56. > :20:06.would run from the back door and wouldn't ever want to go back again.

:20:06. > :20:06.

:20:06. > :20:16.With the fishing it's one of those things. It's very cold, I am

:20:16. > :20:18.

:20:18. > :20:24.standing by the river, which is rising. You know, this is the

:20:24. > :20:30.kingdom of the eel. This is an elver net. Observe it closely, also

:20:30. > :20:34.by the way, observe me, dressed as I should be in the fine gentleman's

:20:34. > :20:37.attire of a fisherman. Notice the jacket, the waders, survival kit

:20:37. > :20:42.very important and this essential thing. However, back to the net.

:20:42. > :20:46.It's very important. It isn't just a thing you can do with a

:20:46. > :20:55.television crew, you know, it's something that you get handed down

:20:55. > :20:58.from generation to generation. Although I will plunge this in, be

:20:58. > :21:08.patient, because it's going to drag me away. You also have to be quite

:21:08. > :21:13.

:21:13. > :21:17.Look, I am a fairly straight guy and do tell you the truth. It is

:21:17. > :21:21.1.00am, it is March and it's freezing. We don't have a car avan

:21:21. > :21:26.full of -- caravan full of home economists, we could have gone to

:21:26. > :21:31.the pub and used their cookers, but no we caught them so we cook them.

:21:31. > :21:36.You beat up some eggs as I am saying like that. I have already

:21:36. > :21:40.blanched these elvers in boiling hot water. They go into the egg

:21:40. > :21:43.mixture as well. I am having to stand in this curious cramped

:21:43. > :21:48.position, it's not because I have a bowel disorder, but it's because I

:21:48. > :21:52.am trying to stop the wind from blowing the gas out, you see what I

:21:52. > :22:02.mean. You whisk those around like that. You season them with a little

:22:02. > :22:08.

:22:08. > :22:14.pepper. A little bit of salt. This is how the wind is, you can see it.

:22:14. > :22:19.Then, if this pan is hot enough and up to me a second, please, Richard,

:22:19. > :22:27.the bacon fat traditionally was the best thing to use, should be piping

:22:27. > :22:32.hot because these should cook quickly. They sizzle. That will

:22:32. > :22:37.form a beautiful little elver omelette. Many of will you be

:22:37. > :22:44.wondering, because I spoke earlier about the survival kit, there it is.

:22:44. > :22:48.You see, out it comes. That is the water. That is the whisky. That is

:22:48. > :22:56.the gin. Only for emergencies, I hasten to add because what you

:22:56. > :23:00.really drink with elvers at 1.00am is a glass of cider. Good Somerset

:23:00. > :23:05.cider. You also wondered, no, they're not quite ready yet. Hold

:23:05. > :23:08.on a second, I will put a lid on those.

:23:08. > :23:13.And tell you something and break from a kind of tradition we have

:23:13. > :23:18.had in our many series now, I am not a political man, but I want to

:23:18. > :23:22.tell you that up and down this river there are 40-50 people

:23:22. > :23:26.fishing elvers here all providing happy plates of food for people in

:23:26. > :23:30.Spain, Holland, Germany, everywhere except this country and they won't

:23:30. > :23:35.and can't appear on this film because they're afraid of the exise

:23:35. > :23:42.man. You would have thought they were smugglers, not fisherman.

:23:42. > :23:47.There we are. A little bit of lovely elvers nicely cooked. It

:23:47. > :23:57.looks like spaghetti and eggs. Look at that, what could you have better

:23:57. > :24:00.

:24:00. > :24:04.on a cold March morning? Oh boy, There will be more from Keith Floyd

:24:04. > :24:11.on next week's show. Now it's time to find out whether Chris is facing

:24:11. > :24:17.food Heaven or hell. Heaven would be these sardines, prepare with a

:24:17. > :24:23.potato style pizza sort of thing, a one-pan dish. Alternatively a pile

:24:23. > :24:30.of mint there, and chocolate chip parfait. How do you think they've

:24:30. > :24:34.decided? I love it, very fresh. was 2-1 at people at home for the

:24:34. > :24:38.mint. I am hoping they've picked the sardines. The song worked I

:24:38. > :24:43.think. That's what you have got. We will Roz these out of the way. --

:24:43. > :24:53.lose these out of the way. We will show you thousand prepare these

:24:53. > :24:55.

:24:55. > :25:00.sardines -- show you how to prepare do this remove the head, first of

:25:00. > :25:05.all. The head should be eaten separately. All you do is place it

:25:05. > :25:10.and press down the backbone. You push it down here. Claude needs to

:25:10. > :25:15.watch this. I am doing it. You are going to be doing it in a minute.

:25:15. > :25:22.All we do is take your fingers and just remove this bone out. It's a

:25:22. > :25:27.lot like lamb. You keep the fish in tact, you see. Snip that bone off

:25:27. > :25:33.there. All the bones come out here and you can trim this off.

:25:33. > :25:38.So it's nice and flat. The idea is we want all six of them like that.

:25:38. > :25:44.Thank you very much. You are welcome. There you go. Quickly wash

:25:44. > :25:48.my hands and we get the base of this on as well, using potatoes. I

:25:48. > :25:53.mentioned earlier your album, but we didn't give it a name. It's

:25:53. > :25:58.called Beyond The Sun. That's due to the fact it was in the studios.

:25:59. > :26:02.Recorded a lot at Sun Studios in Memphis. You start touring,

:26:02. > :26:06.obviously I mentioned you were touring in the States. We are back

:26:06. > :26:09.to London on October 9th and I want a sreser racial for that --

:26:09. > :26:18.reservation for that restaurant in town, there is sa good one here, I

:26:18. > :26:26.think. Hibiscus. Then we are going to Wolverhampton, is there a decent

:26:26. > :26:30.restaurant nearby? Anything out there? There's one that does really

:26:30. > :26:36.good microwave salmon. Don't choose the omelette. Someone has lamb?

:26:36. > :26:43.Maybe an omelette, some lamb. in Nottingham, I know that one.

:26:43. > :26:48.have the sardines there. The pesto, it's much better if you make it

:26:48. > :26:56.using a pestle and mortar. I am not doing anything, I am going to play

:26:57. > :27:03.the theme song. Faster, guys. he is playing I am going to put the

:27:03. > :27:09.potatoes in the pan. And olive oil. This is quite good, I could get

:27:09. > :27:15.used to this. # Come in my kitchen, don't touch my pan, my name's James

:27:15. > :27:25.Martin, I am a cooking man. # I love you, baby, but you got to wash

:27:25. > :27:27.

:27:27. > :27:37.your hands. Done it! # I got me a restaurant but I don't serve lamb.

:27:37. > :27:52.

:27:52. > :27:58.# That's just the way I am. # should use any size guitar you want

:27:58. > :28:04.and a little bit of pepper. Slice the potatoes through there. Careful,

:28:05. > :28:13.careful, careful. If do you it fast you get a little bit of meat at the

:28:13. > :28:19.end. That's savory! Thank you very much for that. In with the olive

:28:19. > :28:29.oil. Now take the sliced potatoes and this is where we use this as a

:28:29. > :28:33.

:28:33. > :28:39.girlfriend, come here you little tartlet! Pop that in there.

:28:39. > :28:44.Straight in here. You make this just thin, keep it on

:28:44. > :28:51.the heat. If you can use an ovenproof pan it works. You can

:28:51. > :28:58.going to cook all this in the same pan. Sardines. Yes, ready. Put the

:28:58. > :29:06.sardines on there. These are the slow roasted tomatoes, we slowly

:29:07. > :29:13.baked these and they are sundried. The idea is the tail in the middle,

:29:13. > :29:23.Claude. Really, I didn't see the picture. Yeah, you can do it your

:29:23. > :29:29.way if you want. I like it. Happy with that? Yeah. That's enough.

:29:30. > :29:35.Lovely. Tail in the middle. A bit of salt. Touch of black pepper.

:29:35. > :29:45.Then we have some of this, marjoram over here as well. Sprinkle it over

:29:45. > :29:50.

:29:50. > :29:55.the top. You can learn thousand cook, you

:29:55. > :29:59.see. Two dishes. Mussels and sardine. Cabbage juice and all that

:29:59. > :30:02.sort of stuff. Winkles and stuff like that. The idea is we cook this

:30:03. > :30:06.until the potatoes start to turn. You should be able to see that.

:30:06. > :30:09.They just start to colour a little bit. This is where you keep it in

:30:09. > :30:14.the pan at this point. Obviously the sardines are not going to cook,

:30:14. > :30:17.I have set the oven about 300 Fahrenheit, about 150, so a low

:30:18. > :30:21.oven, otherwise we overcook everything. These are the tomatoes

:30:21. > :30:25.that have gone in the oven. If you have one of those warming drawers

:30:25. > :30:29.you can put those in there. I have a warming drawer. Do it before

:30:29. > :30:35.tkpwu on tour, back after the tour. My shoes are in the warming drawer.

:30:35. > :30:41.You have sundried tomatoes, you see. There isn't much sun in the UK, so

:30:41. > :30:47.we have to use the oven for these ones. The longer you keep them the

:30:47. > :30:51.drier. You You want half and half. You can use dried herbs, all we do

:30:51. > :30:56.is place that on here. There we go.

:30:56. > :31:02.The whole lot can go straight in the oven now. It's a good dinner

:31:02. > :31:06.pie dish. He likes that one, you see. This one goes in the oven.

:31:06. > :31:10.You could if you wanted to finish these under the grill, but I just

:31:10. > :31:14.like them as they are and this is where do you need a lit of olive

:31:14. > :31:17.oil on here and if the potatoes are not coloured enough just leave them

:31:17. > :31:23.on the stove and that way they'll start to crisp up on the base. But

:31:23. > :31:31.the idea is you end up with chips and crisps underneath, so it's like

:31:31. > :31:36.a pizza, but no bread. Good out olive oil. You are back in the UK

:31:36. > :31:46.in October? October 9th. That's right. Are you playing a mixture of

:31:46. > :31:46.

:31:47. > :31:52.old and new songs? He is off again! # No one could save me but you,

:31:52. > :31:56.Hannah, strange what desire - wake up! They're waiting for the

:31:56. > :32:01.sardines. We play old songs and a bunch of stuff off the new record

:32:01. > :32:06.and people seem to love Johnnie Cash and I do, too. I am going to

:32:06. > :32:12.give this to these guys. They can slide it out, I think it's stuck.

:32:12. > :32:19.Cheers, chef. Slide it out on the plate. It's supposed to look like

:32:19. > :32:26.the picture. Where is that picture? Hide it. Go on, chef, slide it out.

:32:26. > :32:30.It's going to look something like it. Do I get my omelette time back?

:32:31. > :32:36.No, it's supposed to look similar to that, roughly. Squashed a little

:32:36. > :32:40.bit. Then we have some of this basil. You see the difference with

:32:40. > :32:44.this and if you get yourself one of these, look at the colour, to the

:32:45. > :32:50.stuff you make in a a blender and you can get this colour if you

:32:50. > :32:55.leave it once you have blended it. Like a bile colour. Similar sort of

:32:56. > :33:00.thing, yeah! We have some rocket over the top. And then do you want

:33:00. > :33:05.to grab some knives and forks, guys. This is where you get to dive in.

:33:05. > :33:15.There you have it, sardine little pizza. Some wine to go with this.

:33:15. > :33:23.

:33:23. > :33:27.Girls, bring over the glasses, please. We have Charte Dassemblage.

:33:27. > :33:30.I will cut it for you, we have literally 20 seconds of the show

:33:30. > :33:35.left. Then you are appearing on BBC1

:33:35. > :33:38.later as well, aren't you? I am. Playing Ring of Fire there. This is

:33:38. > :33:48.dam good. Thank you very much. We try our best. Best of luck on the

:33:48. > :33:53.tour. Thanks. Great show. That's it for today. Thanks to Sat Bains,