:00:00. > :00:00.Good morning! It's time for your weekly fix of world-class cooking!
:00:07. > :00:33.This is Saturday Kitchen Live. Welcome to the show. With me in the
:00:34. > :00:37.studio today are two brilliant chefs. First, the man who Jamie
:00:38. > :00:40.Oliver entrusts to run his ground-breaking London restaurant,
:00:41. > :00:45.Fifteen, Jon Rotheram. Next to him is a new face on
:00:46. > :00:47.Saturday Kitchen. Having been crowned MasterChef Professionals
:00:48. > :00:50.champion, he now is in charge at Michel Roux Jr's restaurant on the
:00:51. > :00:52.corner of Parliament Square. It's Steve Groves. Good morning to you
:00:53. > :00:59.both. Jon, what are you cooking for us
:01:00. > :01:05.today? Today I'm doing rainbow trout which is cured with some ricotta and
:01:06. > :01:10.preserved lemon. We don't seem to be eating as much of this as we should
:01:11. > :01:14.do. It's formed over the UK. You are going to cure it? It's a lovely way
:01:15. > :01:22.of preparing the day before and then you come in and you're ready to go.
:01:23. > :01:26.And, Steve, what are you cooking? A really simple shellfish cassoulet
:01:27. > :01:31.and with a salad as well. The seafood is a bit lighter and fresher
:01:32. > :01:34.and goes with the season. Sounds great. And topped off under the
:01:35. > :01:38.grill. Yes. So, that's two top dishes from our
:01:39. > :01:42.chefs, and there's our usual line-up of foodie films to look forward to
:01:43. > :01:45.as well. Today, we've got portions from Rick Stein, Celebrity
:01:46. > :01:48.MasterChef and a new addition to the programme in the form of those Two
:01:49. > :01:51.Greedy Italians, Antonio Carluccio and Gennaro Contaldo.
:01:52. > :01:55.Now, our special guest today holds the unusual accolade of having
:01:56. > :01:58.starred in two of the biggest shows on TV, EastEnders and Coronation
:01:59. > :02:02.Street. She's now left Wetherfield, though, and is back with us on the
:02:03. > :02:08.BBC on Saturday nights, in the cast of Casualty. Welcome to Saturday
:02:09. > :02:15.Kitchen, Michelle Collins. Hallow! Great to have you on the show. Are
:02:16. > :02:21.you a big foodie? You seem to work all the time. I've read a bit of
:02:22. > :02:27.your book. I haven't joined the cost of casualty. I've just done three.
:02:28. > :02:32.I'm not a big cook. My daughter loves cooking. She's half Italian so
:02:33. > :02:35.she loves cooking. She tends to do a bit more of the cooking and she
:02:36. > :02:41.won't let me cook for her at all now! Because I'm not that good! I
:02:42. > :02:44.let them do it all. Now, of course, at the end of
:02:45. > :02:47.today's programme, I'll cook either food heaven or food hell for
:02:48. > :02:50.Michelle. It'll either be something based on your favourite ingredient,
:02:51. > :02:54.food heaven, or your nightmare ingredient, food hell. It's up to
:02:55. > :02:57.our chefs and a few of our viewers to decide which one you get. So,
:02:58. > :03:05.what ingredient would your idea of food heaven be? It would have to be
:03:06. > :03:12.some form of fish. Tuna, I think. We've got some in the fridge! That's
:03:13. > :03:17.handy! And what about food hell? Fennel is one of them! I'm not a
:03:18. > :03:22.great meat eater so it would have to be pork. I'll never choose pork. I
:03:23. > :03:24.like the crackling. I could never be a vegetarian because I like the
:03:25. > :03:29.crackling! So it's either tuna or pork for
:03:30. > :03:33.Michelle. For food heaven, I'm going to serve the tuna in Michelle's
:03:34. > :03:36.favourite way, in an Asian style. The tuna is rolled in a mixture of
:03:37. > :03:40.chilli, rice wine sugar and lemon grass, then seared on a very hot
:03:41. > :03:44.griddle. It's sliced and served with a salad of asparagus, baby radish,
:03:45. > :03:50.turnips, coriander and mint. How does that sound? Mmm, nice! Or
:03:51. > :03:54.Michelle could be having her food hell, pork. I'll take a loin of
:03:55. > :03:57.pork, butterfly it, and then stuff it with a mixture of lemon zest,
:03:58. > :04:01.breadcrumbs, suet, sage and minced pork. It's served with wilted
:04:02. > :04:04.cabbage, mash potato and gravy. Sounds pretty good! You'll have to
:04:05. > :04:09.wait until the end of the show to find out which one she gets.
:04:10. > :04:13.If you'd like the chance to ask a question to any of our chefs today,
:04:14. > :04:19.then call us. The number is 0330 123 14 ten. A few of you will be able to
:04:20. > :04:24.put a question to us live a little later on. And if I do get to speak
:04:25. > :04:27.to you, I'll also be asking if you want Michelle to face either food
:04:28. > :04:33.heaven or food hell. I saw you had a cheeky Palo shocker love or cross or
:04:34. > :04:46.-- croissant for breakfast. Not normally! That's a serious outfit!
:04:47. > :04:50.What are you making for us, Jon? Cured rainbow trout. First we mix
:04:51. > :04:56.the salt and sugar together and if I can get you to stop making the
:04:57. > :05:02.Jersey Royal crisps. So we are going to deep fry these? Just run them
:05:03. > :05:10.under the tap and deep fry them on a low temperature, about 150. Equal
:05:11. > :05:15.quantities of salt and sugar is the easy way to remember.
:05:16. > :05:23.A little lemon zest as well and then we will add spices and a bit of star
:05:24. > :05:30.anise, something seeds and coriander seeds. Is this equal quantities of
:05:31. > :05:37.each? Yes, salt and sugar, equal. We are only going to put it in the cure
:05:38. > :05:43.for about eight hours. But, again, if you get a bigger fish, curate a
:05:44. > :05:54.bit longer. And what you do is just covet it completely. -- curate it a
:05:55. > :06:00.bit longer. They are lovely and fresh. Perfect for spring. So we
:06:01. > :06:01.just cover that like so. Just pop that in the fridge and leave it for
:06:02. > :06:16.eight hours. Now, tell us about the that in the fridge and leave it for
:06:17. > :06:22.restaurant, Fifteen. Still going? Yes. Extremely busy this time of
:06:23. > :06:26.year. Which is great for us. And new changes on the menu? Yes. We both
:06:27. > :06:32.have the same love for food and both changes on the menu? Yes. We both
:06:33. > :06:37.have the same theories around it. So we write the menu every day. Which
:06:38. > :06:42.is nice. Sometimes if we like something it stays on the menu. And
:06:43. > :06:47.we kind of pretty much are dictated by the seasons. So if we get some
:06:48. > :06:51.lovely asparagus in, we will use that. We write the menu is
:06:52. > :06:54.backwards. We see the produce festival and then think about what
:06:55. > :07:01.will go on the menu, which is a great way of doing it. -- the
:07:02. > :07:05.produce first of all. That is exactly where we want the fish. It
:07:06. > :07:10.has firmed up nicely. A lot of people through the skin away. I want
:07:11. > :07:16.to blowtorch it and get a nice crispy skin. Lets give you that
:07:17. > :07:23.because otherwise we will need a new chopping board! If you haven't got
:07:24. > :07:26.this at home, use a really, really hot pan to just scorch the skin. A
:07:27. > :07:31.nonstick pan is brilliant hot pan to just scorch the skin. A
:07:32. > :07:43.You can cook the mackerel like this as well. And scholarships. A lovely
:07:44. > :07:49.method to use. -- and scallops. It helps cut through the meaty Ness.
:07:50. > :07:57.method to use. -- and scallops. It What I'm going to do... I'm
:07:58. > :08:01.method to use. -- and scallops. It again, this is
:08:02. > :08:05.could do a couple of weeks in advance and we put some water, some
:08:06. > :08:14.vinegar and sugar, bring it up to the heat and take it off. Are these
:08:15. > :08:18.likely Moroccan preserved lemons? I love this. Little pockets of flavour
:08:19. > :08:22.going on, and I use a lot of salt lemons in the restaurant. But when
:08:23. > :08:29.you are at home it is great to just slice these up and pop them in when
:08:30. > :08:34.you don't have much time. Just pop them into that sugar and leave it in
:08:35. > :08:40.your fridge for a couple of weeks. It's brilliant. Have you got any
:08:41. > :08:50.salt in there? Sugar, vinegar and water. So, with this, I'm going to
:08:51. > :08:56.use this ricotta cheese, and it brings that creaminess to the dish.
:08:57. > :08:59.It goes with this nice spring salad. The ricotta is sometimes a
:09:00. > :09:11.bit thick for me. So I want to spread it nicely. You can take that
:09:12. > :09:14.off and let it sit. Remember, if you'd like to put a
:09:15. > :09:20.question to either Jon or Steve then call us now on. Calls are charged at
:09:21. > :09:25.your standard network rate. So you've got ricotta in there? Yes. A
:09:26. > :09:32.pinch of salt as well. That goes lovely. And we have some raw peas.
:09:33. > :09:39.We have prodded those and we are going to dress them with some lemon
:09:40. > :09:45.juice. This is mustard leaves. Again, lovely, really peppery. We
:09:46. > :09:49.need the pepper going through. So we have some mustard leaves and some
:09:50. > :09:56.wild fennel as well, which is great at this time of year. Lovely
:09:57. > :10:04.foraging. You see! You don't like fennel! So these two have stuck
:10:05. > :10:17.fennel... To real people use fennel or is it just TV chefs?! -- do real
:10:18. > :10:23.people? Just a touch of milk in that ricotta softens it up. What would
:10:24. > :10:27.you use if you didn't use fennel? Some radishes. But I like that
:10:28. > :10:34.aniseed flavour as well. It goes well with fish. A bit of lemon oil
:10:35. > :10:41.in there. Some raw wild fennel and, again... You've just put lemon juice
:10:42. > :10:48.and olive oil. So like a dressing? Exactly. So we just toss that
:10:49. > :10:59.together. Just going to cut the sea trout in half. And, again, you can
:11:00. > :11:06.just... And it's inexpensive now because a lot of it is farmed.
:11:07. > :11:10.Exactly. So I just want to put the peas on top. That lovely freshness
:11:11. > :11:17.makes more of a salad as well, and some of the leaves. Just place it on
:11:18. > :11:21.there. So these mustard leaves, where do people get those from?
:11:22. > :11:28.Because I don't see them in the supermarkets. There are some mustard
:11:29. > :11:33.frills in the supermarket but I get this from our veg supplies to the
:11:34. > :11:37.restaurant. You could use something like watercress, anything like
:11:38. > :11:42.that. And again, the crisps, the lovely Jersey Royals, just gives
:11:43. > :11:47.that crispy element of the dish. Would you serve that as a starter or
:11:48. > :11:56.main course? As a starter, bunch of friends, pop it on the plate. A
:11:57. > :12:02.bunch of friends? Just for me! So, there we go, we've got some lovely
:12:03. > :12:11.rainbow trout with peas, ricotta and lemon as well. And you mentioned
:12:12. > :12:16.those, you could leave those for a week? Yes. As soon as they go soft,
:12:17. > :12:24.the lemons, they are ready to use. Easy as that.
:12:25. > :12:29.And you get to dive into this one first of all. Like that. You
:12:30. > :12:34.mentioned sea trout. Slightly different in price. But rainbow
:12:35. > :12:43.trout, like you said, really expensive. -- inexpensive. Yes. The
:12:44. > :12:48.best way to do it is to get the fishmonger to take the bones out. Do
:12:49. > :12:54.dive in. It can be quite fiddly. Yes, but get the fishmonger to do it
:12:55. > :12:57.for you, and then you have those lovely little Phillips. And that
:12:58. > :13:08.lovely crispy skin with the blowtorch. Mmm! Very good!
:13:09. > :13:12.We need some wine to go with this. This week our expert, Tim Atkin, has
:13:13. > :13:16.been in the New Forest in Hampshire. Not only has he been looking for
:13:17. > :13:19.wine but he's been having a look at some rather lovely cars, too. So,
:13:20. > :13:25.let's see what he chose to go with Jon's terrific trout.
:13:26. > :13:34.It's 50 years since Donald Campbell broke the world land record in this.
:13:35. > :13:41.So I came to this museum to have a look around. Follow me.
:13:42. > :13:54.Right, folks, it's 1pm. Let's go! John, I'm the world's worst
:13:55. > :14:00.fishermen but I do know how to hook a good wine to go with your trout.
:14:01. > :14:06.-- Jon. A perfect one would be something like this Chilean
:14:07. > :14:09.Sauvignon blanc. But because of the combination of the texture of the
:14:10. > :14:14.crisps and timeliness of the preserved lemon and records, I'm
:14:15. > :14:19.looking for a wine that combines acidity and weight, and to find it,
:14:20. > :14:24.I'm going to the beautiful Italian island of Sardinia and I've chosen
:14:25. > :14:33.the 2012 Le Stelle Vermentino Di Sardegna. Vermentino loves the
:14:34. > :14:37.Mediterranean. It's grown in the South of France and northern and
:14:38. > :14:42.central Italy, particularly on the Tuscan coast, and on the island of
:14:43. > :14:46.Sardinia. Its main asset apart from its lovely flavours is this ability
:14:47. > :14:54.to retain acidity in warm climates, and that's what makes it such a good
:14:55. > :15:02.match with fish. On the nose! Some pairs, some hay, a touch of spice.
:15:03. > :15:06.Pallet? This wine is a great match for three reasons. First,
:15:07. > :15:10.Vermentino's classic acidity is a really nice foil for the ricotta
:15:11. > :15:15.cheese, the preserved lemon and lemon oil. Secondly, the herbal
:15:16. > :15:19.notes pick up on the salad and fennel, and then the touch of spice
:15:20. > :15:23.in the wine works beautifully with the star Annis, coriander and the
:15:24. > :15:25.cure to trout. Jon, don't take me fishing but I am always available to
:15:26. > :15:37.help you pick your! fishing but I am always available to
:15:38. > :15:44.fishing either. What do you think of this? You can drink it on its own,
:15:45. > :15:50.but it is sharp and cuts through the trout. We did say when that was
:15:51. > :15:59.playing, this is better than it was this morning. It is delicious. You
:16:00. > :16:06.happy with that? Gorgeous, and I can hardly face the final. She is a good
:16:07. > :16:12.actress. What are you going to do with your shellfish? It is a
:16:13. > :16:18.cassoulet. And some more fennel, which I'm sure you will love. You
:16:19. > :16:28.can ask Steve or Jon a question. Call us on: Let's get our final
:16:29. > :16:32.Indian food parcel from Rick stein. We saw him judge a curry competition
:16:33. > :16:46.and now the winner takes into his house to show him how made it. The
:16:47. > :16:51.origins of the winning recipe came from tough times in the Punjab. The
:16:52. > :16:59.dreadful days of partition when Pakistan was created and India got
:17:00. > :17:05.her independence. This man remembers his dad talking great parts of
:17:06. > :17:10.mutton curry for the refugees were millions of families were uprooted
:17:11. > :17:12.from their homes and put on trains, taking them to places where the
:17:13. > :17:20.authorities thought they would he say. The lucky ones made it here,
:17:21. > :17:27.and abandoned British Army hospital where they could take shelter before
:17:28. > :17:33.they were moved on. This was a British hospital? Military
:17:34. > :17:42.hospital. Then it became a refugee camp? Your father came around here
:17:43. > :17:47.and cooked curries for them? Yes, for a few people. Anybody who would
:17:48. > :17:55.talk with them and give them some sympathy, they became friendly. His
:17:56. > :18:03.father's dish goes something like this. First of all, in goes the oil
:18:04. > :18:14.and this pan is pretty hot. Then he puts in a lot of gee. Then go in
:18:15. > :18:18.about a dozen dried chilies, which he fries. Then he takes them out so
:18:19. > :18:24.they just flavour the oil and the gee. Now he adds fried onion paste,
:18:25. > :18:32.followed by another paste made from boiled onions. He cut is that for a
:18:33. > :18:37.minute until it gives off a lovely aroma, almost like a fairground
:18:38. > :18:44.aroma from hot dog and hamburger stalls. And finally, ginger and
:18:45. > :18:51.garlic paste. Tell me everything I need to know about mutton or goat?
:18:52. > :18:59.The goat should be met shored. If you get mutton from a male goat, it
:19:00. > :19:05.will always taste better. I cannot explain the reasons, but it is a
:19:06. > :19:09.fact. He makes it in the good old fashioned way using a mortar and
:19:10. > :19:15.personal. It is a mixture of coriander seeds, Truman, cloves,
:19:16. > :19:22.cinnamon, nutmeg and a very good masala it is. He now puts in cooked
:19:23. > :19:35.tomatoes and starts to seal the pot with dough. Do you think it makes a
:19:36. > :19:43.difference? Absolutely. A pressure cooker will make it in five or ten
:19:44. > :19:48.minutes. So we will do this for ten minutes now. One of the recipes I
:19:49. > :19:57.have been looking at is called a first-class mutton curry. This is a
:19:58. > :20:02.first-class mutton curry. Is it? There is so much thought gone into
:20:03. > :20:12.it. I meant that as a compliment. Now it is time, thank goodness, to
:20:13. > :20:23.taste. This is the moment of truth. I will start with the gravy. Very
:20:24. > :20:30.good. Lots of depth to it. What I love about it is the quality of the
:20:31. > :20:36.onion pure a, the ground onion, ginger and garlic gives the gravy
:20:37. > :20:42.delicious thickness. First-class. Thank you.
:20:43. > :20:51.Truth, I think it is quite possible to have too much goat curry. Don't
:20:52. > :20:56.get me wrong, I really like it, but after three days on the trot, I
:20:57. > :21:07.yearn for something lighter, something fresh tasting, vibrant and
:21:08. > :21:12.vegetarian. I don't think people understand how big vegetarian food
:21:13. > :21:17.is in India. The majority of the population are vegetarians. Meat
:21:18. > :21:22.eaters are the exception. With vegetables in mind, in the Punjab I
:21:23. > :21:29.gave -- came across a dish, vegetables cooked with Indian
:21:30. > :21:35.cheese. It is called pannier gel phrasing. I put oil in, followed by
:21:36. > :21:42.two men seeds, and a fresh chilli. Then ginger. I have cut it into
:21:43. > :21:49.matchsticks because I want to see them in the finished dish. Next,
:21:50. > :21:53.onions and fresh green chilli. As always, one of the secrets of a good
:21:54. > :22:01.curry is to take time softening and cooking the onions. Some to
:22:02. > :22:07.Merrick, never overdo this, a little goes a long way. Freshly ground
:22:08. > :22:13.chilli powder. It really is worth the effort of grinding your own,
:22:14. > :22:20.even in a coffee grinder. Next, peppers. I am going to be abandoned
:22:21. > :22:26.here in the choice of colours. Normally I think mixed peppers are
:22:27. > :22:33.Gerrish, red, yellow and green, but I think in Indian cookery, they are
:22:34. > :22:43.exactly what is required. A little water to produce what the Indians
:22:44. > :22:51.call a gravy. And this is the Indian, acid set cheese that I love.
:22:52. > :22:57.It is made by heating up milk, lemon juice or vinegar to curdle it. And
:22:58. > :23:04.while cooking, it stays hard and firm. Salt and a bit more water.
:23:05. > :23:09.Lots of fresh tomatoes, which in India, has such a good flavour. It
:23:10. > :23:15.is so fresh, it is almost like a hot salad. I just like a bit of vinegar
:23:16. > :23:25.in my salads but in India they rarely use vinegar unless you are in
:23:26. > :23:37.Goa. Only a tiny bit. Just going to finish with some ground cumin. About
:23:38. > :23:53.half a teaspoon. That is ready to serve out. Fresh ginger on the top.
:23:54. > :23:59.You have got to have a few dishes like that. When you see that on the
:24:00. > :24:05.plate, you think, " I do want some of that". It will taste really fresh
:24:06. > :24:15.and taste all of those vegetables and the cheese.
:24:16. > :24:17.Next week, he is back in the UK celebrating great British seafood.
:24:18. > :24:21.We have been featuring some of the finalists from the BBC Food and
:24:22. > :24:34.Farming Awards, Best Producer category. Some unusual cured meets
:24:35. > :24:39.from Dorset called capreolus. All of which is produced in the UK in
:24:40. > :24:48.Dorset. You get to try that. But the overall winner whether halibut
:24:49. > :24:58.farmers read by Amanda Anderson in Scotland. It is spectacular. They
:24:59. > :25:03.have these amazing tanks which filter sea water. About 1400 litres
:25:04. > :25:11.a second go into these huge tanks. It takes four years to produce a
:25:12. > :25:20.halibut like this. How much would that cost? About ?40. It is massive.
:25:21. > :25:29.Those meets a beautiful, really sweet. It did not win. This did. Can
:25:30. > :25:38.you cut its head off please. It is looking at me. I don't like it. I am
:25:39. > :25:44.going to get attached to him. How do you know it is a boy? How can you
:25:45. > :25:51.tell? I don't know. you know it is a boy? How can you
:25:52. > :26:02.tell? I don't Ideally I would cook this on the bone. To have a fish
:26:03. > :26:07.this good, it is spectacular. I am going to take off the skirt around
:26:08. > :26:13.the outside. I am going to pan fry this. It is a girl then, it has got
:26:14. > :26:20.a skirt. Yes. I will chop it up into pieces. You just want to keep it as
:26:21. > :26:23.simple as possible. I will do this with asparagus and brown butter
:26:24. > :26:30.sauce. It will be cooked in real-time. In with the fish. A bit
:26:31. > :26:40.of oil in the pan. I like using rape seed oil to cook with. Olive oil for
:26:41. > :26:50.this one. Rape seed oil is produced in the UK. Why wouldn't you use
:26:51. > :26:54.olive oil? I am a Yorkshire man, it is too expensive, Michelle. So light
:26:55. > :27:04.is busy to you at the moment, you have just brought out a new book? It
:27:05. > :27:11.is an autobiography. It is called This Is Me. Could not think of a
:27:12. > :27:17.better title. It starts the year I was born and ends Christmas 2013. It
:27:18. > :27:24.goes through your entire career because you always wanted to be an
:27:25. > :27:28.actress. Turn down from several acting college is, it must have been
:27:29. > :27:36.tough to get your foot through the door? Yes, I came from Islington, I
:27:37. > :27:40.have a sister who is 14 months old and my mum was a single parent. So
:27:41. > :27:48.growing up it was pretty tough will stop I just went to a normal school.
:27:49. > :27:52.We did not do much drama. I went to youth Theatre and I left at 16 to do
:27:53. > :27:57.a performing arts course at college and then auditioned for drama
:27:58. > :28:04.school. I did not get in anywhere. It cost a fortune to audition. Did
:28:05. > :28:14.you do nativity plays at school? I did, but I always got the awful
:28:15. > :28:21.role, a donkey, I was never Mary. I always got the donkey's backside. I
:28:22. > :28:29.was useless. I got put on lighting. I was useless. And lighting was only
:28:30. > :28:35.one switch and I messed that up will stop I was turned down by about 12
:28:36. > :28:39.different drama schools. It made me angry more than anything and I
:28:40. > :28:43.thought I would go and do it myself. I am said advertisements in
:28:44. > :28:51.papers and did it the other way, did lots of fringe work. Then got
:28:52. > :29:01.involved in a pop band. Is act ding the type of job you get because you
:29:02. > :29:05.have had a job before? It is Catch-22, if you don't have the job
:29:06. > :29:08.in the first place. It is hard to get an agent. You mentioned the
:29:09. > :29:18.band? Yes, it was about 1981. get an agent. You mentioned the
:29:19. > :29:25.had a single out didn't you? That was much later and I don't talk
:29:26. > :29:33.about that. The lead singer had a big beehive and we had little
:29:34. > :29:39.beehives. We had a few hits. How did you go from there to Eastenders? I
:29:40. > :29:47.couldn't really sing, I lied. I lied a lot when I was young to get jobs.
:29:48. > :29:51.Only little white lies. I said I could play the trumpet and I
:29:52. > :29:58.couldn't play the trumpet. I really did it, you had to have an Equity
:29:59. > :30:02.card. These days, Equity is a strong union but not enough people join
:30:03. > :30:07.it. In those days you could not do anything without it. So I got my
:30:08. > :30:17.card through being in the band. Then when I left the band, I met Tim
:30:18. > :30:25.Roth. He got me into an actor's Co-op. So I got into television and
:30:26. > :30:34.did my first TV role with Gary Oldman when I was 21. You are 26 in
:30:35. > :30:40.Eastenders? Yes, 26. I was quite grounded when I first went into East
:30:41. > :30:45.Enders. I was a jobbing actress and I met Julia Smith, the famous
:30:46. > :30:50.producer. I went to the interview and she offered me the job there and
:30:51. > :30:53.then and said, do you want to meet everyone. In them days, it was
:30:54. > :31:07.getting 19, 20 million, it was huge. She said, of course you know it's
:31:08. > :31:13.going to change your life. And I said, yeah, yeah. But you don't. And
:31:14. > :31:17.then going to Coronation Street, because it's quite difficult to
:31:18. > :31:21.break a traditional role like in EastEnders. Yes, I was lucky. You've
:31:22. > :31:27.got to be very careful with the roles that you choose. I left after
:31:28. > :31:35.two and a half years and for about... In fact, I became a TV
:31:36. > :31:45.presenter! I didn't cook. This was on The Word. Yes. I think I was
:31:46. > :31:53.pretty bad. World 's worst TV presenter! It was live TV and live
:31:54. > :32:00.TV is, it's card. I've been on it for eight years! If you're good, you
:32:01. > :32:05.make it look easy but it's not easy. And, as I said, I did it for four
:32:06. > :32:09.months and made lots of cock ups and I wasn't great. I don't think I was
:32:10. > :32:14.great. There were too many egos going on for me, really. I was fine
:32:15. > :32:19.with a script but when it's interviewing people, it wasn't
:32:20. > :32:26.really for me. So as well as that, your book is out and you've got the
:32:27. > :32:39.theatre. Your play? Yes, the Hampstead Theatre. It's called The
:32:40. > :32:45.Glass Supper. Heeded something about Kenneth Williams, the producer.
:32:46. > :32:49.Hampstead have a great reputation for putting on plays. -- he did
:32:50. > :32:54.something. And I haven't done theatre for three and a half years
:32:55. > :32:59.so it's scary but it's a good challenge. If they want somebody for
:33:00. > :33:07.lighting, I'm your man! We've had such a busy time talking but it's
:33:08. > :33:14.done. And it's nice and crispy. No fennel! See, I read the script!
:33:15. > :33:19.Brown butter, capers, we've got lemon in there, sure lots, parsley,
:33:20. > :33:26.and then some of these blood oranges, which are also in season.
:33:27. > :33:31.This halibut is farmed. It is fantastic and chefs are using it all
:33:32. > :33:36.across the country. Dive into that. It's beautiful. Lovely, fresh and
:33:37. > :33:42.meaty. If you've got time, my advice is to cook it with the bone in,
:33:43. > :33:44.keeps it lovely and moist. But the texture here... When you break
:33:45. > :33:53.that... Beautiful fish. It's delicious. Mmm! That's gorgeous! And
:33:54. > :33:56.not too rich. That's gorgeous. You can catch up with all the
:33:57. > :34:00.winners from the BBC Food and Farming Awards in a special edition
:34:01. > :34:03.of The Food Programme on Radio 4 on Sunday at 12.30pm.
:34:04. > :34:08.So, what will I be cooking for Michelle at the end of the show? It
:34:09. > :34:12.could be her food heaven, tuna. The tuna is rolled in a mixture of rice
:34:13. > :34:15.wine, chilli, lemon grass and sugar, then seared, sliced and served with
:34:16. > :34:18.a salad of asparagus, baby radish, turnip, watercress, mint and
:34:19. > :34:21.coriander. Or Michelle could be facing food hell, pork. I'll
:34:22. > :34:24.butterfly a loin of pork and then stuff it with lemon zest,
:34:25. > :34:27.breadcrumbs, minced pork and suet. It's roasted and served with spring
:34:28. > :34:31.cabbage, mashed potato and gravy. Proper gravy! My mother is watching!
:34:32. > :34:34.Some of our viewers and the chefs in the studio get to decide Michelle's
:34:35. > :34:37.fate today. But you'll have to wait until the end of the show to see the
:34:38. > :34:41.final result. Now, let's see how the Celebrity
:34:42. > :34:43.MasterChef hopefuls got on when they were faced with their first mass
:34:44. > :34:46.catering task, cooking for the players at the Harlequins Rugby
:34:47. > :34:56.club. This is disaster in the making! Take a look.
:34:57. > :35:00.After surviving the MasterChef kitchen, the celebrities are now
:35:01. > :35:13.being sent into the nerve-racking world of mass catering.
:35:14. > :35:24.Good morning! You've obviously noticed there's three, not four of
:35:25. > :35:27.you. Poor Joe is unwell and he can't take part in this challenge. Welcome
:35:28. > :35:30.to Surrey Sports Park. This is the training ground of Harlequins Rugby
:35:31. > :35:35.Football Club. Today, you are going to be cooking lunch for 120 people.
:35:36. > :35:38.NERVOUS LAUGHTER. OK! What we want from you, three different main
:35:39. > :35:43.courses, 40 portions of each, and then 60 portions of two different
:35:44. > :35:48.types of dessert. Now, I've regularly watched these guys play.
:35:49. > :35:55.If I were you, I would not upset them. Off you go.
:35:56. > :36:02.Harlequins is globally renowned as one of the greatest international
:36:03. > :36:05.rugby clubs. They are 2012 Rugby Union Premiership champions and the
:36:06. > :36:11.squad includes both England and New Zealand international players.
:36:12. > :36:13.Today, in preparation for a Premiership match, they have a
:36:14. > :36:21.strict training schedule, broken only by an hour for lunch.
:36:22. > :36:27.The trio will be under the guidance of chef Susie McCourt.
:36:28. > :36:33.Today, we're cooking for some very important guys, the Harlequins rugby
:36:34. > :36:36.team. There's loads of ingredients here, all stuff available in their
:36:37. > :36:41.diet. The thing to remember, it's quality, but it's quantity. They eat
:36:42. > :36:45.an enormous amount of food. Have a look, see what menus you can come up
:36:46. > :36:51.with and I'll catch up with you later. Whoa! Working together as a
:36:52. > :36:54.team, the celebrities now have two and a half hours to prepare three
:36:55. > :36:57.main courses and two puddings from a range of ingredients, including
:36:58. > :37:13.pork, lamb mince, chicken and salmon, as well as vegetables,
:37:14. > :37:20.I think we should go with salmon as one of the dishes. We've got three
:37:21. > :37:23.main dishes, haven't we? Yeah. We should do two meat and one fish,
:37:24. > :37:37.shouldn't we? What about some chorizo? Yeah, that would be nice.
:37:38. > :37:42.There is everything here that looks like we could do a trifle. I know
:37:43. > :37:50.they are big guys so they are going to want to be fed well. What have
:37:51. > :37:58.you selected so far? We have chosen beef mince, chicken and salmon. Can
:37:59. > :38:06.I stop you there? That is lamb mince. Is there a team leader or
:38:07. > :38:19.captain? You are going to mince. Is there a team leader or
:38:20. > :38:27.leader, guys. It's a team. Sorry, Speech? OK, I'll do it. It was, "All
:38:28. > :38:31.right, I will do it!" Yeah! You're going to have to get a move on,
:38:32. > :38:40.guys, otherwise you're going to run out of time. Speech's first job is
:38:41. > :38:43.to get the meat prepped and in the oven. It's the policy to steam it as
:38:44. > :38:50.a healthy alternative to frying. Jeez! Chef, I've got the carrots for
:38:51. > :38:56.you! Thank you very much. Across the kitchen, Les gets going with the
:38:57. > :38:59.trifle. Yeah, it is a lot to do. I'm not as worried about the
:39:00. > :39:04.bread-and-butter pudding because it doesn't take as long to prepare.
:39:05. > :39:14.Right, this has to go into the freezer to set. While Matthew
:39:15. > :39:18.continues to prep the veg, Susie has spotted a problem with the meat.
:39:19. > :39:22.Speech, there's not enough meat in that oven cooking. Really? You've
:39:23. > :39:23.probably got 20 portions of chicken and 20 portions of mince. All the
:39:24. > :39:26.probably got 20 portions of chicken rest of the meat is in the fridge.
:39:27. > :39:34.You need to put more rest of the meat is in the fridge.
:39:35. > :39:41.thought that was it. I didn't know there was more. With
:39:42. > :39:50.thought that was it. I didn't know help. You want all this in? Yeah,
:39:51. > :39:54.all in the steamer, but it can't be thicker than that, really. Over on
:39:55. > :39:58.desserts, Les is cracking on with the trifle. We have set jelly!
:39:59. > :40:08.desserts, Les is cracking on with the fruit next. We have the
:40:09. > :40:11.desserts, Les is cracking on with a trifle! Speech, can you tell me,
:40:12. > :40:15.please, where the shepherd's pie filling is, please? At the moment,
:40:16. > :40:18.it's some lamb in a pot. Could you lay everything you need for that
:40:19. > :40:21.shepherd's pie on that bench? Yeah. Bring everything for your chicken
:40:22. > :40:25.and your stuff for your stir-fry here, so it's ready to go. Get
:40:26. > :40:31.yourselves organised and then we can go. There will be a time when they
:40:32. > :40:37.have to come together and work really hard to make sure those
:40:38. > :40:41.dishes are complete. My concern is they'll get the call, "There's ten
:40:42. > :40:49.minutes to go," and it won't be ready to go out. Les, meanwhile, has
:40:50. > :40:57.finally started the bread-and-butter pudding. Bread-and-butter pudding,
:40:58. > :41:01.60 portions, for sportsmen. We're talking about a lot of loaves of
:41:02. > :41:22.bread, a lot of buttering and lots of custard. What the hecky-decky is
:41:23. > :41:29.that? That is Les's bread-and-butter pudding. Something wrong with it,
:41:30. > :41:32.John? With time running out, John decides to step in. I'll start these
:41:33. > :41:34.bread-and-butter puddings. I won't let this happen. Finish the trifles
:41:35. > :41:49.off for me, OK? Yeah. We've promised the Harlequins
:41:50. > :41:55.dessert. Can you imagine that food to be served to these guys? No way!
:41:56. > :41:59.How bad was the first bread-and-butter pudding...? Oh, no!
:42:00. > :42:03.I'm doing a quick version, which is not every bit buttered, lots of
:42:04. > :42:26.fruit and then it will just go in the oven for about 20 minutes.
:42:27. > :42:31.MasterChef You know things are bad when John
:42:32. > :42:35.has to cook the pudding! You can see if they get any better in about 20
:42:36. > :42:38.minutes or so. Still to come this morning on Saturday Kitchen Live, we
:42:39. > :42:41.welcome Antonio Carluccio and Gennaro Contaldo to our Saturday
:42:42. > :42:44.Kitchen roster of foodie films. The Two Greedy Italians are in the North
:42:45. > :42:47.of Italy sampling some very expensive balsamic vinegar before
:42:48. > :42:49.helping make the tortellini for a family feast.
:42:50. > :42:52.Steve may be a MasterChef Professionals Champion but there's
:42:53. > :43:00.only one culinary eggs-amination on British TV that really counts! Oh!
:43:01. > :43:04.Oh! It gets worse! The Saturday Kitchen omelette challenge! You can
:43:05. > :43:08.see if he can clutch the centre spot on our board or whether Jon can
:43:09. > :43:11.scramble himself to the top from his current third place, live, a little
:43:12. > :43:14.later on. Eight years and it still doesn't get any better! And will
:43:15. > :43:17.Michelle be facing food heaven, Asian-style seared tuna with
:43:18. > :43:20.asparagus salad? Or food hell, stuffed loin of pork with cabbage
:43:21. > :43:24.and mashed potato? Let's cook our next dish, and here
:43:25. > :43:26.to do it is the man in charge of The Roux family's award-winning
:43:27. > :43:30.restaurant on the corner of Parliament Square in London. It's
:43:31. > :43:34.Steve Groves. So what are you making, Steve? Your first time on
:43:35. > :43:40.the show, welcome. Thank you. A shellfish cassoulet. With great
:43:41. > :43:44.British shellfish. You could quite simply do this dish with the cockles
:43:45. > :43:49.and mussels if you want to keep it a bit cheaper.
:43:50. > :43:58.When I think cassoulet I normally think meat. Yes, pork, duck, things
:43:59. > :44:05.like that in there. This is just a simpler version. More fresh. So this
:44:06. > :44:10.is the sauce bit we are making now? Yes, we are starting in the pan with
:44:11. > :44:16.some onion, garlic, and then the prawns with the heads and shells as
:44:17. > :44:20.well. That gives a really nice flavour. There's so much flavour in
:44:21. > :44:26.the heads of the prawns. So just turned that over. A bit of thyme in
:44:27. > :44:35.there. I'm going to cook these beans as well. Yes, in chicken stock.
:44:36. > :44:40.Don't put salt in in the beginning because it can toughen up the skins.
:44:41. > :44:48.Some chunky vegetables that you can fish out at the end. People will be
:44:49. > :44:52.turning on and recognising new from MasterChef: The Professionals. What
:44:53. > :44:58.was it like? It was a stressful experience. I was working 90 hours a
:44:59. > :45:04.week at the time. For Tristram Welsh. Doing that on my days off. So
:45:05. > :45:11.it was stressful but it has been great since. I made a great contact
:45:12. > :45:14.in Michel Roux Jr and now working in his restaurant in Parliament
:45:15. > :45:18.Square. It presents great opportunities but you still have to
:45:19. > :45:25.push yourself, so make the most of it. What were you doing before? You
:45:26. > :45:39.said on your days off. Generally sleep! No, before MasterChef, what
:45:40. > :45:46.were you doing? I was a chef. Sorry. I learned so much from my previous
:45:47. > :45:50.job and I stayed after winning the show. There were offers but for me I
:45:51. > :45:56.was learning so much it made sense to stick around. It's an amazing
:45:57. > :46:03.family to work for, isn't it? That's it for the rest of your career. Yes,
:46:04. > :46:06.I get advice from Michel and Albert. To have that from industry legends
:46:07. > :46:11.is just one of the best things you could have, really. And also a
:46:12. > :46:18.certain amount of freedom to create my own stuff and put my own identity
:46:19. > :46:27.on the restaurant. So, tell us about the restaurant, then. Right in the
:46:28. > :46:32.centre of London? It is in Parliament Square. Most of our
:46:33. > :46:41.dishes are based around French classics. We have brought it up to
:46:42. > :46:50.give it a modern light. Are you doing this with card? We serve it
:46:51. > :46:58.with a bit of baked card. Bit of a contrast. You have cooked the
:46:59. > :47:05.mussels in there and you have a source as well? It is an amazing
:47:06. > :47:13.stock. Amazing flavour. That will be the base of our cassoulet. Into the
:47:14. > :47:26.pan. They give so much flavour, don't they? Some fennel now.
:47:27. > :47:33.Fennel, again, Michelle. It is the final show. That gives a nice
:47:34. > :47:45.aniseed flavour. You are dicing the tomatoes. All this is London scene
:47:46. > :47:48.has gone crazy over recent years. Just when you think you cannot get
:47:49. > :47:58.any more restaurants in London, you get even more. It is great, it is so
:47:59. > :48:07.diverse. You can eat out really cheap, or pay out loads of money and
:48:08. > :48:14.eat somewhere luxurious. I equate it to New York as well. You struggle in
:48:15. > :48:19.Paris to go and eat out in a great Japanese, but in London you can get
:48:20. > :48:27.the best of everything? Yes, it is an exciting place to be. You are
:48:28. > :48:34.making the nice little sauce. Some of the beans have in cooked and
:48:35. > :48:41.drained after. Just turn it over with the tomatoes and the final. You
:48:42. > :48:46.have some chunky diced vegetables. You soak them overnight? Yes, soak
:48:47. > :48:54.them overnight, and then put them in the chicken stock. The whole point
:48:55. > :49:01.about this is the flavour from the prawns? Tinned beans is easier and
:49:02. > :49:09.that is fine but you will get the extra flavour. We have got the stock
:49:10. > :49:15.in there now. The beans are in there. On a high heat. Little bit of
:49:16. > :49:24.butter. I am going as quick as I can. I always get the best jobs. We
:49:25. > :49:31.could have done that for you, we are just sitting here. It
:49:32. > :49:35.could have done that for you, we are and all! I don't want to pass them
:49:36. > :49:43.over to you, they will ruin your braces. The last one, I think.
:49:44. > :49:51.Perfect. Once this is boiling we will put the shellfish in. We have
:49:52. > :49:57.some diced prawns. The best quality diced prawns you can get. And then
:49:58. > :50:04.some diver caught Skol ups. The mussels and the cockles inside. We
:50:05. > :50:06.want to cook this lightly. We were talking about
:50:07. > :50:10.want to cook this lightly. We were from. You get the most amazing
:50:11. > :50:16.seafood from that corner of the world, the West Coast of Scotland?
:50:17. > :50:30.Yes, you can get really big scallops from there. They are just so tasty.
:50:31. > :50:39.Just put in some lemon zest. Be careful with salt in this because
:50:40. > :50:46.shellfish is naturally salty. The butter is just to enrich it? Yes, it
:50:47. > :50:55.gives it a silky texture. Little bit of lemon juice. Little bit of
:50:56. > :51:05.fennel. Ice water to freshen it up. There you go. Put it back into the
:51:06. > :51:12.scallop shells. Make sure you get a good distribution of the shellfish.
:51:13. > :51:17.That looks delicious. Breadcrumbs that have been toasted in butter.
:51:18. > :51:25.Try to get as much butter in this for you. Absolutely, you are welcome
:51:26. > :51:28.back again. Now, of course all of today's studio recipes, including
:51:29. > :51:38.this one from Steve are on the website go to:
:51:39. > :51:56.20 seconds this will be ready. We have the seaweed to go with it.
:51:57. > :52:05.Don't eat this bit. It will be extremely salty if you eat that.
:52:06. > :52:15.That is toasted. How long had that been in the oven for? Literally 20
:52:16. > :52:23.seconds under the grill. Fennel salad on the side. Easily avoidable.
:52:24. > :52:29.What is the name of this dish? Shall this cassoulet with a fennel salad.
:52:30. > :52:39.First time on the show, brilliant job. Looks fantastic. How good those
:52:40. > :52:48.that love washed and Mark it looks lovely.
:52:49. > :52:57.Can tell you are from Yorkshire, James. I didn't mean that, it was a
:52:58. > :53:06.joke, please do not write in. I love Yorkshire. It smells delicious. You
:53:07. > :53:13.have got the scallops in there. But the key is the prawns, loads of
:53:14. > :53:17.flavour in there. The one thing I would not leave out is the mussels.
:53:18. > :53:22.Right, we need some wine to go with this. Our expert, Tim Atkins has
:53:23. > :53:25.been exploring the Bewley Estate in Hampshire this week. But what did he
:53:26. > :53:36.choose to go with Steve's super shellfish?
:53:37. > :53:47.Your delicious cassoulet has different elements. The seafood, the
:53:48. > :53:51.acidity of the tomatoes and the lemon and the fennel and the green
:53:52. > :53:57.herbs. So the wine to go with it requires some careful thought. I
:53:58. > :54:03.want something crisp, good acidity. Something would be this from the
:54:04. > :54:08.north-west coast of Spain. But I have something more unusual and is
:54:09. > :54:19.better with the dish. It comes from New South Wales in Australia, it is
:54:20. > :54:25.the 2000 and 12 Finest. You might be more familiar with this than you
:54:26. > :54:29.think. It is the main grape in the sweet wines from the south-west of
:54:30. > :54:35.France. When it is made as a dry wine it is a great variety that
:54:36. > :54:39.partners anything. If you want to drink it on its own, the best place
:54:40. > :54:43.to go is Australia, the Hunter Valley which makes speciality out of
:54:44. > :54:48.its wine. Even though the Hunter Valley is a subtropical region, its
:54:49. > :54:55.proximity to the coast, and they pick the great early so it has
:54:56. > :55:01.acidity, and because of the sugar in the grapes, low in alcohol. A hint
:55:02. > :55:07.of the sea in this wind combined with citrus fruit and honeysuckle.
:55:08. > :55:11.Tangye acidity works well with tomatoes and cuts through the
:55:12. > :55:18.butter. The green herbal notes work well with the fennel. It is delicate
:55:19. > :55:31.and right deed not to overwhelm the flavours of the scallops and the
:55:32. > :55:37.prawns. I think this wine rocks. I have two agree. In rehearsal I was
:55:38. > :55:45.unsure, but it is fantastic. Nice sweetness in it. Very light. Happy
:55:46. > :55:53.with that? Gorgeous. Without the fennel. Let's get back to Celebrity
:55:54. > :56:06.Masterchef where things are getting bad at the harlequins the club.
:56:07. > :56:10.With lunch fast approaching, the harlequins' morning training is
:56:11. > :56:14.nearly over. You cannot be a professional athlete without having
:56:15. > :56:20.the right fuel in your body. It is that they -- important they get fed
:56:21. > :56:23.the right stuff. We have had two hours of training, we need to eat
:56:24. > :56:28.and be back out within a certain period. A lot of people need to be
:56:29. > :56:41.fed very quickly, with the right stuff. In the kitchen, things are
:56:42. > :56:45.not going to plan. I need that out of there, it is going to be your
:56:46. > :56:55.mixing bowl. Watch out for the floor, please. I am Hubble, bubble,
:56:56. > :57:05.toil and trouble. Making a magic spell. We have sanitised it, cleaned
:57:06. > :57:13.it. I have been a judge on Masterchef for a long time, and I
:57:14. > :57:21.have never seen a kitchen in such disarray. I cannot see lunch being
:57:22. > :57:28.on time. While the players begin queueing up outside, the salmon
:57:29. > :57:37.isn't even in the oven. We have about 13 minutes. There is five
:57:38. > :57:50.minutes until lunch and they finally get the salmon into cook. Fifteen
:57:51. > :57:57.minutes minimum. The rice is out, noodles are out. The chicken is out.
:57:58. > :58:10.With 120 people waiting, they decide the salmon is ready. It is cooked.
:58:11. > :58:24.That is how I want it. Salmon is going out. All right, boys! Hope you
:58:25. > :58:34.are hungry. I wanted to do burgers but she would not let me. Ten
:58:35. > :58:41.minutes after service was due to start, all of the dishes are out.
:58:42. > :58:45.Chicken and chorizo stew with rice, shepherd 's pie and Asian salmon
:58:46. > :58:55.served with noodles and steamed vegetables. That is raw. It is not
:58:56. > :59:06.cooked, take it back. It is not cooked. In the steam oven, it will
:59:07. > :59:12.take two minutes. If you want salmon, it is about four minutes.
:59:13. > :59:29.This is chicken and chorizo stew. Rise. Shepherd 's pie.
:59:30. > :59:40.Just two dishes are out and the players are helping themselves to
:59:41. > :59:45.generous portions. It is going down very well, the chicken. The chicken
:59:46. > :59:49.was very good, had a proper kick to it. The rice went very well with it.
:59:50. > :00:00.Very nice. The shepherd's pie is also in
:00:01. > :00:09.demand and the salmon is still not out. Go and have a look at the
:00:10. > :00:13.salmon. Can I take this? You can. The shepherd's pie was good. It was
:00:14. > :00:17.a bit different with the potato not being mashed on top, but I liked it.
:00:18. > :00:21.The portion sizes were really good. I think, for us lot, that's the most
:00:22. > :00:26.important thing, really. For the main, I had the shepherd's pie and
:00:27. > :00:41.it was OK. The meat was a bit dry, the seasoning was OK. A good effort.
:00:42. > :01:05.definitely my favourite dish. Real Asian flavours, so
:01:06. > :01:05.definitely my favourite dish. Real tasty. The salmon was beautiful.
:01:06. > :01:09.Rich flavours. A bit of tasty. The salmon was beautiful.
:01:10. > :01:16.was good. The salmon was succulent. It was light, it was really nice.
:01:17. > :01:26.Have you got any more salmon? The salmon's all finished. It's been a
:01:27. > :01:28.hot favourite then. With the main course finished, Les brings out his
:01:29. > :01:44.banana and pineapple trifle. You haven't tasted it yet and you're
:01:45. > :01:46.going, "Uh-uh!" The other dessert is John's bread-and-butter pudding.
:01:47. > :02:09.Want a bit of both? Do you want the star fruit? Yes,
:02:10. > :02:13.please. I had the trifle. It was very nice, very colourful. Nice
:02:14. > :02:20.fruit in there. Nice and fresh. The cream was very nice. The trifle was
:02:21. > :02:38.wholesome, to be honest. But altogether, not a bad dish.
:02:39. > :02:43.We normally don't get pudding, so it was nice to get pudding. I prefer
:02:44. > :02:46.chocolate, but if we could get bread-and-butter pudding more often,
:02:47. > :02:49.it would be nice. The presentation wasn't great, but we're rugby
:02:50. > :02:52.players, so we're not that particular. As long as it's decent
:02:53. > :02:56.and it tastes nice, we're pretty happy. The bread-and-butter pudding
:02:57. > :03:11.wins it for me. I've got a clean plate, so I think that says
:03:12. > :03:31.everything. Les, well done. Well done. Let's have a group hug. Yes,
:03:32. > :03:47.let's! There you go. Well done. We are close to the stage of losing one
:03:48. > :03:51.of these guys. It's all to play for. Who would've believed they'd get
:03:52. > :03:55.away with that! And you can see how the celebrities get on when they
:03:56. > :03:58.have to cook in two of London's top restaurants on next week's show.
:03:59. > :04:01.Right, it's time to answer a few of your foodie questions. Each caller
:04:02. > :04:05.will also help us decide what Michelle will be eating at the end
:04:06. > :04:09.of the show. So who do we have first on the line? I have half a leg of
:04:10. > :04:11.mutton which has been boned, not rolled. I've never cooked at before.
:04:12. > :04:15.What is the best way to cook it? How, what, when and why? You do
:04:16. > :04:19.that. The best way to do this is some breadcrumbs. You can stuff it
:04:20. > :04:25.and tie it up and then roast it and roast it all the way through. Or you
:04:26. > :04:32.can braise it as well. A little pot roast. May be pot roasting it would
:04:33. > :04:37.be really nice. Tie it up. The Italians do it with sage and milk.
:04:38. > :04:42.Which is really, really nice. They put milk in it and as it cooks they
:04:43. > :04:46.baste it. The milk separates. Quite an unusual dish but it does taste
:04:47. > :04:57.fantastic. What dish would you to see? Heaven, please! Denise. What's
:04:58. > :05:00.your question? I would like some ideas of what to do with leftover
:05:01. > :05:06.roast chicken. Normally I do a curry on a Monday and then a soup. I would
:05:07. > :05:14.like something original. Leftover roast chicken. If you take the
:05:15. > :05:18.carcass and make a stock from that and then use it for a risotto, bit
:05:19. > :05:26.of lemon, chickens. Flake the chicken through it. And there is an
:05:27. > :05:31.amazing sandwich I do with layers. You start with a cobbler and lay it
:05:32. > :05:35.with pesto and vegetables, taking the bread out the middle. You can
:05:36. > :05:39.have it through the rest of the week if you wrap it and put it in the
:05:40. > :05:48.fridge. Which dish would you like? Heaven, please. Good morning. What's
:05:49. > :05:52.your question? I have a quantity of fresh squid. People normally
:05:53. > :05:58.associated with a starter but I want to make it into a main course of
:05:59. > :06:05.something more substantial. -- associate it. I whispered it in
:06:06. > :06:14.risotto is to make it go further. You can make it a lot lighter. -- I
:06:15. > :06:22.always put it. You don't have to have squid ink. Exactly. Some
:06:23. > :06:28.garlic, chilli. Risotto. Yes, with some lovely asparagus. Delicious.
:06:29. > :06:33.Which dish would you like to see? I'm sure you will like the
:06:34. > :06:42.crackling. I will say hell! I knew you were going to! Your Raman! --
:06:43. > :06:48.you are a man! What would you like to ask us next? I've had a duck in
:06:49. > :06:57.the freezer for three months. I would like to do a spicy kind of
:06:58. > :07:05.version. So, spicy duck. I think defrost it thoroughly first! Yes!
:07:06. > :07:12.Good tip! Chinese spices, chilli on there and then really slow cook it
:07:13. > :07:18.so the skin goes nice and crispy. Cook it above a tray over some veg.
:07:19. > :07:27.On a tray. Yes, roast it really high. Those five spice powder is,
:07:28. > :07:36.cinnamon and so on, they work really well. What dish would you like to
:07:37. > :07:42.see? Definitely heaven. Did he say heaven? Sorry! They're not all that
:07:43. > :07:48.bad! Bill, from Belfast. Good morning. What's your question? I
:07:49. > :07:57.have a complete rabbit and I don't know what to do with it. You have a
:07:58. > :08:07.rabbit. Yes. It was shot yesterday! Just checking! What I would probably
:08:08. > :08:11.do is chop it into nice, big chunks, fry it with olive oil and garlic and
:08:12. > :08:16.then braise it nice and slowly with wine. Really good with fried
:08:17. > :08:24.potatoes. Fried potatoes, salad, delicious. A bit of bacon as well.
:08:25. > :08:34.It would work in a cassoulet as well. Or a Fricker say with
:08:35. > :08:41.mushrooms. A bottle of white wine, you said? White wine, double cream
:08:42. > :08:52.and butter. What dish would you like to see? Heaven or hell? I love pork
:08:53. > :08:56.but I want to see your tuna dish. Thanks!
:08:57. > :08:59.It's time for the omelette challenge. Paul Rankin is still
:09:00. > :09:02.there, sitting comfortably in the centre of the board, with 17.52
:09:03. > :09:09.seconds. Jon, you are only just behind him with 18 seconds, how are
:09:10. > :09:15.you feeling today? 23 seconds, a pretty tough time. The usual rules
:09:16. > :09:32.apply. As fast as you can. Have you been practising? Are you ready? Go!
:09:33. > :10:01.Yeah, well, they say practice makes perfect. I took my time over that!
:10:02. > :10:11.Yeah... On the phone we have Michel Roux senior. You whisked yours first
:10:12. > :10:15.and you put yours straight in there. Doesn't make any difference. This is
:10:16. > :10:20.quite unusual because half of it is actually cooked, the other half is
:10:21. > :10:33.raw and you still have chunks of war butter in it. It's a new style! --
:10:34. > :10:35.raw and you still have chunks of war raw butter. Right... John-name...
:10:36. > :10:45.raw and you still have chunks of war How quickly do you think you did it?
:10:46. > :10:54.There was a stewards inquiry last time you are on. He cheated! I can
:10:55. > :10:56.believe that! You did it in 26.64 seconds but you're not going on now
:10:57. > :11:09.for the! Get used to it! -- you are seconds but you're not going on now
:11:10. > :11:28.not going on our board. It felt like a... 25 second omelette. What? You
:11:29. > :11:32.did it in 24.56. Ooh! But you are going in the bin as well. What makes
:11:33. > :11:35.him really happy is going in the bin as well. What makes
:11:36. > :11:43.wrote the theme tune to that! Stop it!
:11:44. > :11:44.So, will Michelle get her food heaven, seared tuna with asparagus
:11:45. > :11:48.salad? Or her food heaven, seared tuna with asparagus
:11:49. > :11:51.loin of pork with mash and spring cabbage? Jon and Steve will make
:11:52. > :11:53.their choices whilst we begin a journey around Italy with those
:11:54. > :11:57.greedy Italians, Antonio Carluccio and Gennaro Contaldo. They start
:11:58. > :12:00.their trip by visiting a family who make incredible balsamic vinegar, to
:12:01. > :12:03.find out if the Italian tradition of gathering round the table is still
:12:04. > :12:10.alive. Enjoy this! Antonio and Gennaro do!
:12:11. > :12:20.In my opinion, life has two primary functions. Procreation and
:12:21. > :12:24.nourishment. You always see this wonderful scene of Italians eating
:12:25. > :12:30.together and it is still happening. But I am very worried. Surely,
:12:31. > :12:36.Antonio, family is such a big thing in Italy! I'm not so sure any more.
:12:37. > :12:40.We have come to the north of Italy and we want to see if Italian
:12:41. > :12:45.families still eat together like they used to. And if the Italian
:12:46. > :12:52.mothers are still teaching their daughters how to cook! And to do the
:12:53. > :12:56.old ideas about Italian family and see if they even still apply. We are
:12:57. > :13:09.off to lunch with some old friends in modern. This is the home of
:13:10. > :13:14.Balsamo clinic. -- vinegar. There are Michelin Star chefs here. The
:13:15. > :13:33.mothers. The older people, they really teach you what Italian food
:13:34. > :13:38.is about. Hello! This is a classic Italian family. The mothers look
:13:39. > :13:48.after the house and do all the cooking. The men, when they are at
:13:49. > :14:01.home, just relax. We headed straight for the kitchen. Tortellini, fresh
:14:02. > :14:06.pasta, Parmesan, vinegar. All Italian recipes started like this,
:14:07. > :14:12.in families. Handed down from mother to daughter to granddaughter and
:14:13. > :14:19.refined over the centuries. Look how many people she has to teach! She
:14:20. > :14:26.says they love to do the job because they want to carry on the tradition
:14:27. > :14:37.of this wonderful food. They call them venous navels. Symbols of love
:14:38. > :14:50.and each parcel can take a whole day just to make Sunday lunch. -- it can
:14:51. > :14:58.take. When you close a totally know, all of your love is closed in it. It
:14:59. > :15:04.is really nice. -- tortellini. In an Italian home, the most important
:15:05. > :15:12.thing is the dining table. This is the family table. Think what is
:15:13. > :15:17.experienced at this table is almost everything. It is where you cry, the
:15:18. > :15:22.table where you actually fell in love with somebody, a table where
:15:23. > :15:30.you leave somebody, a table where you divorce! It is happiness and
:15:31. > :15:36.joy. Wedding, christening, celebration. All that at the table.
:15:37. > :15:44.Even jumping for joy, dancing on the table! It is important! This is the
:15:45. > :16:02.joy of family and you see it all along here and we bless this table.
:16:03. > :16:07.I up, the family fortune silently ferments in ancient barrels.
:16:08. > :16:17.Balsamic vinegar. There is a feeling of calm in here, it is like entering
:16:18. > :16:25.the vaults of family ancestors. 1893. The balsamic is made either
:16:26. > :16:43.women of the house. The secrets have been handed down five generations.
:16:44. > :16:54.This is me cured for up to 35 years. A complex, warm taste. A lot of
:16:55. > :17:01.fruit at the so many years. A litre of this would cost ?2000. It is
:17:02. > :17:12.special stuff. I could stay here for ever.
:17:13. > :17:23.The most wonderful thing is that tortellini. That is exactly how it
:17:24. > :17:32.should be. Little parcels of love. Everyone is unique, made with time,
:17:33. > :17:41.patience and devotion. It must be a comfort to know she will always be a
:17:42. > :17:47.presence at this table. This is how I remember things when I was a
:17:48. > :17:52.little boy. Maybe not quite such a beautiful house, but the whole
:17:53. > :18:06.family eating mother's food together like this. I enjoyed it very much. I
:18:07. > :18:13.know you enjoyed it. It is fantastic to have the feeling of being in a
:18:14. > :18:19.family again. I have a brother and a sister. But I live alone. It is
:18:20. > :18:30.quite good, from time to time, to become fronted with what family is
:18:31. > :18:41.and the advantage of a family. Antonio, listen to me. I have six
:18:42. > :18:49.children. I am glad somebody produces children. Children are
:18:50. > :18:54.love. Who gives you a flower first thing in the morning? Don't eat it.
:18:55. > :19:00.That's lovely. Great stuff! We'll have more from
:19:01. > :19:04.Gennaro and Antonio on next week's show. Right, it's time to find out
:19:05. > :19:10.whether Michelle is facing either food heaven or food hell. Your food
:19:11. > :19:14.heaven would be this tuna which I'll roll in chilli and lemon grass then
:19:15. > :19:17.sear on a hot griddle. It's served with a salad of asparagus, baby
:19:18. > :19:20.radish, turnip, water cress, mint and coriander. Or you could be
:19:21. > :19:23.facing your food hell, pork and a loin of pork stuffed with lemon
:19:24. > :19:26.zest, suet, breadcrumbs, minced pork and sage. It's served
:19:27. > :19:27.zest, suet, breadcrumbs, minced pork cabbage and mashed potato. What do
:19:28. > :28:34.you think you're really well with it as well. Happy
:28:35. > :28:41.with that? That is it that today. Thanks to Jon Rotheram, Steve Groves
:28:42. > :28:47.and Michelle Collins. Thanks for the brilliant wine choices from Tim
:28:48. > :28:55.Atkin. All of the recipes are on our website. We are back live next
:28:56. > :28:57.Saturday at 10am. You can have rest is tomorrow at 11:15am. Enjoy your
:28:58. > :29:11.weekend. My fellow friends, it's time
:29:12. > :29:14.to get your glad rags on,