:00:00. > :00:00.That is disappointing. Well, you can change that.
:00:00. > :00:09.So, put the eggs down. The clocks on the screens, please. I know we are
:00:10. > :00:30.short of time but, come on, you ready? Three, two, one, go!
:00:31. > :00:37.I love this. We get the best chefs in the country on this show, and
:00:38. > :00:43.give them an omelette and look what happens! Oh, that is not an
:00:44. > :00:50.omelette! Have you ever seen an omelette come out of this kitchen?
:00:51. > :00:54.Never! Never! I did one once! Mine's not cooked.
:00:55. > :01:03.Very nice. Right, OK. So once again in the heat
:01:04. > :01:09.of the moment. We got carried away. So apologies for any potential bad
:01:10. > :01:15.language we may have used. Shall I try this? Yes. Go on. You
:01:16. > :01:23.can get paid danger money. After this morning I won't get paid
:01:24. > :01:30.any money! Nice eggs. It tastes nice.
:01:31. > :01:36.Shall I try this bit here? The cooked bit. Not the raw bit.
:01:37. > :01:45.That's the melted cheese. Oops, it's delicious.
:01:46. > :01:51.OK. Anna... OK, Anna, you're on the board. How do you think you did?
:01:52. > :02:00.Very badly. Two minutes. No, one minute? No speed, no speed from the
:02:01. > :02:07.gallery, so you're not on the board! Tony, did you beat your time?
:02:08. > :02:15.Possibly... What are we thinking? 2... 6... 5... 2... You beat your
:02:16. > :02:20.record! Anna, you're going in the bin.
:02:21. > :02:32.Sorry. How long did it take? Not sure.
:02:33. > :02:36.So will Sophie get her food heaven, hot chocolate pudding
:02:37. > :02:38.with raspberries and raspberry ripple ice cream or food hell,
:02:39. > :02:43.We'll find what you at home voted for after Nigella Lawson shows us
:02:44. > :02:53.If only I had known about this black and viscous liquorice liqueur
:02:54. > :02:55.when I concocted this liquorice pudding first off, I would
:02:56. > :02:58.However, I am happy enough with these lozenges.
:02:59. > :03:01.I need a teaspoon of these little babies to start
:03:02. > :03:12.I've got some water here, and really you just have to be
:03:13. > :03:23.patient enough to wait five minutes to let the liquorice dissolve.
:03:24. > :03:27.Bit of a swirl will help it along, but to be honest, I don't mind if it
:03:28. > :03:37.A few dark splodges in the pudding later are rather gorgeous.
:03:38. > :03:39.Bitterness is part of the point of liquorice,
:03:40. > :03:49.I'm having light muscovado in my pudding.
:03:50. > :04:01.Adding cream to this turns the black into a deep buff-tone,
:04:02. > :04:11.Frankly, I could drink this, but to turn it into pudding,
:04:12. > :04:15.I need a cornflour mixture, I need to slake it,
:04:16. > :04:25.which means a bit of cornflour, mixed to a smooth paste with milk.
:04:26. > :04:36.Just a few seconds and it'll be thick.
:04:37. > :04:46.What I normally do is cover these, and put them in the fridge to chill,
:04:47. > :05:00.And there is something to be said for eating them straight away,
:05:01. > :05:03.and what's more, although it does feel verging on the deviant, with
:05:04. > :05:16.I don't mix it in, I just add with each spoonful.
:05:17. > :05:55.When I can, I love, love, love coming to an Italian
:05:56. > :05:58.deli, and right now, I'm here because I need some
:05:59. > :06:00.fregola, which really, you don't find on the high street.
:06:01. > :06:04.Now, what fregola is, is like a giant couscous.
:06:05. > :06:06.It's often known as Sardinian couscous, but unlike ordinary
:06:07. > :06:13.couscous, it's toasted when it's made, so it has a real roundness
:06:14. > :06:15.and nuttiness of flavour, and what I need it for is my
:06:16. > :06:29.Oh, the sound of a sizzle just makes me salivate.
:06:30. > :06:43.I've got a shallot in with some olive oil.
:06:44. > :06:49.This gorgeous terracotta coloured confetti.
:06:50. > :06:54.Haven't quite finished the flavour base.
:06:55. > :07:00.I feel I need an ungainly squirt of tomato puree.
:07:01. > :07:05.I normally would NEVER add tomatoes to clams,
:07:06. > :07:07.I like them "il bianco," as they say in Italy.
:07:08. > :07:14.All-white, no tomatoes, but this is different.
:07:15. > :07:16.It somehow keeps the lightness of tomatoless clams,
:07:17. > :07:21.but brings a bit of brightness at the same time.
:07:22. > :07:36.On top of all that flavour base, I'm adding a weakish chicken stock.
:07:37. > :07:38.You could at this stage add wine, but I prefer vermouth.
:07:39. > :07:42.It has a more mellow ring about it, you don't need to cook it for ages
:07:43. > :07:57.If you've never come across fregola before, do not be afraid
:07:58. > :08:01.The fregola won't take very long to cook, and in the meantime,
:08:02. > :08:23.I always feel a link with our primeval past
:08:24. > :08:41.It's a matter of moments, so I'm getting ready now.
:08:42. > :08:48.I love it when the clams have opened, and the fregola is sort
:08:49. > :09:01.of nestling inside the shells, on the cushions of clam.
:09:02. > :09:08.This is so unlike anything you ever tasted, and yet
:09:09. > :09:26.That is the magic of Italian cooking.
:09:27. > :09:41.Right, time to find out whether Sophie
:09:42. > :09:45.is getting her food heaven or food hell.
:09:46. > :09:51.Food heaven could be hot chocolate pudding.
:09:52. > :10:03.Russ Bray, raspberry sauce. Your parents did not want it. I know. And
:10:04. > :10:06.this was fish pie. It does look beautiful. But it will be quite
:10:07. > :10:12.creamy and that is not what you're into. Ready you think people at home
:10:13. > :10:17.when? Gave my parents voted for food hell, I do not stand a chance. It is
:10:18. > :10:25.not necessarily a reflection on you. Do not take it badly. Tony, where do
:10:26. > :10:36.you think it has gone? I think it will be food hell. Anna? I am up for
:10:37. > :10:43.the kill -- food hell as well. What about you at the end? I would choose
:10:44. > :10:49.food heaven. The result is 55-45. 55% voted for hell. Again, a
:10:50. > :10:58.reflection of the dish, not upon you as an actress. I blame my parents.
:10:59. > :11:02.OK, fish pie. It is a nice fish pie. It did look beautiful. Thanks to be
:11:03. > :11:16.one who took the time to Broad. Yes, thanks. I need some mash, could you
:11:17. > :11:23.do that. I can read your mind. Shallots, but. Sweat them in some
:11:24. > :11:28.Vermouth. In here we have got some milk, bay leaf, salt, pepper, onion,
:11:29. > :11:33.just the flavour. We will chat in the fish. We will just took it very
:11:34. > :11:41.gently. What is that? Monkfish, smoked haddock, some prawns, and
:11:42. > :11:45.crayfish. They look like cartoons. These are in the rivers all over
:11:46. > :11:52.Britain and they are a pest, so we need to be eating them. Sure. In
:11:53. > :11:57.with the haddock. They are literally everywhere. These crayfish have been
:11:58. > :12:01.brought in from the States and they have taken over, decimated the
:12:02. > :12:05.rivers. They take over the native population of crayfish. The best
:12:06. > :12:13.thing we can do is put them in a pie. Is there any fish that you
:12:14. > :12:19.would not put in a fish pie? Or oily fish. No capers. There you go. I was
:12:20. > :12:24.going to put some sardines in this and have their heads and tails
:12:25. > :12:28.poking out, but to be honest, it started getting a bit busy so I took
:12:29. > :12:34.them out. That is the beauty of rehearsals. Rather than going live.
:12:35. > :12:41.Absolutely. Sophie, let's go back to your acting. When you look at an
:12:42. > :12:45.acting role, like Peaky Blinders, how do you know you want to take it?
:12:46. > :12:50.Is it trust and the writer? Yes, if you get a script and you keep
:12:51. > :12:54.reading it, that is the first sign. If you put it down and make a cup of
:12:55. > :12:59.tea, you probably have not connected to it. If you cannot get enough and
:13:00. > :13:03.you want to know what happens next, you have some sort of relationship
:13:04. > :13:07.with it and that is a good sign. Embarrassingly, I always start
:13:08. > :13:13.speaking aloud in my living room. That is the signal. Are you always
:13:14. > :13:17.an avid reader? Yes, I get carried away in the story. Is that
:13:18. > :13:25.important? Yes, because you have to have an over vivid imagination to
:13:26. > :13:29.believe that you are. I was reading that you love to sing and dance and
:13:30. > :13:33.prance around as a child. Then you realise there was a job that
:13:34. > :13:38.involved is. You could sure for a living. When I realised you could
:13:39. > :13:44.get paid for that, I was sold. I never turned back. How much say do
:13:45. > :13:48.you get in the character? We're going in the season four of Peaky
:13:49. > :13:52.Blinders. How much say do you get? Steve Knightley writes it is really
:13:53. > :13:56.collaborative. He wants to know what you think, but he has created this
:13:57. > :14:02.whole world. He knows what he is doing. He knows where he wants the
:14:03. > :14:07.character to go. He knows what he is happening to them even when they are
:14:08. > :14:12.not on screen, I think. Doing something like Peaky Blinders is a
:14:13. > :14:18.grave -- is a gift. It is brilliant, fun writing. This fellow has written
:14:19. > :14:23.an awful lot. He was involved in Taboo. Yes. The trust is in the
:14:24. > :14:28.writing. You would not look at a character and say, my character
:14:29. > :14:33.would not be that? That old cliche. Sometimes you get quite protective
:14:34. > :14:39.of your character. You come with an idea. Can I enter up to. Tony is
:14:40. > :14:46.wandering around. What do you want? You did not get my message. It is
:14:47. > :14:55.not there, the greater. It is usually there. Can we a greater? I
:14:56. > :14:59.will do these eggs for you. Sometimes you turn up and you have
:15:00. > :15:04.an idea. That is what is great, it is collaborative. Another actor has
:15:05. > :15:07.an idea and it grows from there. Tony, we have got the shallots
:15:08. > :15:13.sweated down and butter. Add the Vermouth. Yes. In with the flour,
:15:14. > :15:19.and we will use the poaching liquor for the milk so it is a little bit
:15:20. > :15:25.smoky, a little bit fishy, to going here. Let's have the save. You have
:15:26. > :15:31.got the match going on, the Gruyere cheese. It is quite a wet mash. What
:15:32. > :15:38.about the wine for this? Do not get it yet. Was it easy to match? Yes,
:15:39. > :15:45.fish pie is a classic dish. You could go super traditional with the
:15:46. > :15:49.Chardonnay. At I have gone with the different grape variety, I have gone
:15:50. > :15:54.for a Chenin Blanc which has similar properties to Chardonnay. It takes
:15:55. > :16:00.oak is quite well, oak barrels. It is not super aromatic. It has
:16:01. > :16:06.similar qualities. You went to the effort of cooking all this? Yes. I
:16:07. > :16:15.love cooking. Bless you. How is your cooking? It is amateur, but I love
:16:16. > :16:19.it. I am an enthusiastic amateur. I obviously learned a lot since I
:16:20. > :16:26.started doing the wine for Saturday Kitchen. We learn a lot about wine.
:16:27. > :16:30.I am pleased to hear it. Normally I would see a recipe and skip over it
:16:31. > :16:36.in a recipe book but with this I am forced to make it. Your boyfriend
:16:37. > :16:39.must be thrilled? When do you cook, every Wednesday? It depends on how
:16:40. > :16:46.did the chefs are getting the recipes in. OK. There is quite a
:16:47. > :16:52.laugh in the corner from home economics. Let's get the sauce. Do
:16:53. > :16:59.you want to get the wine? Have we got the mash? Beautiful. This is a
:17:00. > :17:07.real bargain. It is the Tesco Finest Swartland. This is up and coming but
:17:08. > :17:13.it is really established already, as a real Mac for loads of really cool
:17:14. > :17:18.young gun winemakers. They are doing fantastic things in South Africa.
:17:19. > :17:24.Chenin Blanc is South Africa's flagship white grade. They make it
:17:25. > :17:28.beautifully. This is ?6 50. It is a bargain. Because it is fresh and
:17:29. > :17:37.dried it will cut through the creamy flavours in the recipe. It was quite
:17:38. > :17:42.an easy one? Yes, I could have gone with a richer version. But it is
:17:43. > :17:47.summertime. I thought I would keep it bright and zany. It will still
:17:48. > :17:53.have enough guts and depth to go with it. Right, I will put this in
:17:54. > :18:00.the oven for about 25, 30 minutes. Just to glaze. Then, here we go,
:18:01. > :18:05.over here. Have you changed your mind yet? I think it looks
:18:06. > :18:11.beautiful, I take it back. You just would not eat it. I will have to.
:18:12. > :18:18.Sadly, you're going to have to. That looks amazing. Gorgeous. This is
:18:19. > :18:23.pretty hard. Do not burn your mouth. You have got lovely shoes on, so do
:18:24. > :18:28.not get it on them. And white trousers. When do we see Jamestown?
:18:29. > :18:44.And design at nine o'clock on Friday night on sky one. Cheers, thanks for
:18:45. > :18:49.that. Tucked in, Sophie. Try your help dish. It will be really hot,
:18:50. > :18:54.please do not burn your mouth. You're shooting,. Yes. As Europeans
:18:55. > :19:05.wanted this so much, can we bring them on. Both of you. Come on,
:19:06. > :19:12.traitors. It is really beautiful. Do not burn your mouth is. Very hot.
:19:13. > :19:14.You were really game at digging in, Sophie. It is beautiful, I have to
:19:15. > :19:17.say. Well, that's all from us today
:19:18. > :19:19.on Saturday Kitchen live. Thanks to our fantastic
:19:20. > :19:21.studio guests, Tony Singh, Anna Hansen, Jane Parkinson
:19:22. > :19:23.and Sophie Rundle. All the recipes from the show
:19:24. > :19:25.are on the website, And don't forget, Best
:19:26. > :19:31.Bites with me, tomorrow