:00:13. > :00:23.show for a few weeks, but we saved the best till last. This is Saturday
:00:23. > :00:40.
:00:40. > :00:43.in the studio are two very familiar faces, first the chef in charge of
:00:43. > :00:48.the nationwide empire of restaurants, the jewel in the crown
:00:48. > :00:56.being the two Michelin-starred Gidleigh Park, Michael Caines, next,
:00:56. > :01:01.a woman with many strings to her bow, a food writer, on TV, and
:01:01. > :01:05.cooking at the Ballymaloe Cookery School, Rachel Allen. Good morning.
:01:05. > :01:10.Good morning. What are you cooking? A red mullet with Thai puree,
:01:10. > :01:15.fennel, dill and lime salad with tomatoes and some chopped dill.
:01:15. > :01:25.is one of your trademark dishes? Yes, it's a bit of a signature,
:01:25. > :01:26.
:01:26. > :01:30.coming out in the new book, but uses tomato ketchup which is interesting.
:01:30. > :01:36.All will be revealed. What are you going to cook? I am going to
:01:36. > :01:41.spatchcock a chicken, marinade it with herbs with fennel with mango
:01:41. > :01:46.feta and mint. Nice and simple, for the barbecue, but you're going to
:01:46. > :01:52.roast yours? Great, yeah.We have a fantastic line-up of foodie films
:01:52. > :01:55.from the BBC's archives. There is Rick Stein and Celebrity Masterchef
:01:55. > :01:59.and the brilliant Mr Raymond Blanc. Our special guest is one of the
:01:59. > :02:04.country's best loved actors. His career has spanned some 50 years and
:02:04. > :02:10.he's played some of the most recognisable characters in TV
:02:10. > :02:17.history including the unforgettable Victor Meldrew from the BBC's One
:02:17. > :02:21.Foot in the Grave. Welcome Richard Wilson. Good to have you. Pleasure.
:02:21. > :02:26.Busy, as ever. I am seeing what you're doing this year - you never
:02:26. > :02:31.stop. I am trying to take it a bit easier. A bit of both because
:02:31. > :02:36.theatre is a huge influence in your life and continues not only on stage
:02:36. > :02:41.but offstage as well. I have an associate director at Sheffield Play
:02:41. > :02:44.House. Going well?Very well. We have a new play coming up in the end
:02:44. > :02:50.of September. We're going to talk about that a little bit later, but
:02:50. > :02:55.of course, at the end of today's programme I am going to cook food
:02:55. > :02:59.heaven or hell for you. It's up to our chefs over there and some of our
:02:59. > :03:05.viewers to decide what you'll be eating. Food heaven, what would it
:03:05. > :03:10.be? I am very, very fond of a nice piece of freshly minced beef...
:03:10. > :03:17.Good. Mince. I was brought up - I was a war child, so I was brought up
:03:17. > :03:23.on mince. Sounds good to me. How about food hell? Sushi-type was a
:03:23. > :03:31.aub pee, mustard, that bitter taste, II don't... With me as well. It's
:03:31. > :03:41.either mince or mustard for Richard. I am going to combine another of
:03:41. > :03:44.
:03:44. > :03:50.your favourite things, pasta. To make a ragu, beef mince ragu. Or
:03:50. > :03:56.Richard could be facing food hell, of course, mustard, and after making
:03:56. > :04:03.some whole-graned mustard I am going to make a creamy sauce to go with a
:04:03. > :04:07.loin of pork with mustard-coated green beans. I don't like them.But
:04:07. > :04:14.you have to wait until the end of the show to see the final result. If
:04:14. > :04:19.you would like to ask a question, you can call this number. A few of
:04:19. > :04:26.you will be able to put your questions to us live later. If I
:04:26. > :04:34.speak to you later on in the show, I'll ask you whether Richard should
:04:34. > :04:37.face food heaven or hell. 10.00am - are you hungry? Um, no.I am! We
:04:37. > :04:43.have with us one of the finest chefs in the country, Michael Caines. How
:04:43. > :04:48.are you? Fine, thanks. Lovely to be back. What are you doing?We have a
:04:48. > :04:57.beautiful red mullet I am going to pan roast, and we have these
:04:57. > :05:02.beautiful ingredients, the fennel seeds and shallot, and Thai puree,
:05:02. > :05:08.lemongrass, ginger, madras, curry powder, Saffer Ron. Sounds good. You
:05:09. > :05:12.want me to start chopping? Yeah. I'm do that for you. What we're going to
:05:12. > :05:18.do is start off with the sauce. We have butter here which I'll put into
:05:18. > :05:22.the pan, and we're going to add... Me to do some ginninger? That's
:05:22. > :05:28.fine. You can grate this but because we're going to blend it after it
:05:28. > :05:34.doesn't matter. We have some lovely flavours from the lemongrass.
:05:34. > :05:39.does the idea of this recipe come from? It's a bit of a mix and match.
:05:39. > :05:44.The dressing at the end... This comes from a famous French chef in
:05:44. > :05:50.France. One of my guys worked with him and brought it back, and it's
:05:50. > :05:56.just beautiful. It's lovely the way the spices go so well together.
:05:56. > :06:01.Saffron gives a lovely colour as well. Put that in. Cook out the
:06:01. > :06:11.spice as well. You have the madras curry powder there and just going to
:06:11. > :06:13.
:06:13. > :06:17.cut that out before we add some lime citrus at the base base... Diced
:06:17. > :06:23.onions there I know you're going to use. We're going to pop that in
:06:23. > :06:28.here, so cooking out your spice and then adding fresh lime juice, and
:06:28. > :06:33.that's going to give some lovely base acidity, squeeze out your
:06:33. > :06:36.limes. You can do that separately, and now we're going to add the
:06:36. > :06:43.beautifully chopped onions, of course. About Gidleigh Park, because
:06:43. > :06:47.it really is sort of standing there as, you know, the two -star starred
:06:47. > :06:54.Michelin. How long have you been down there? 19 years this year, so
:06:54. > :06:58.already into my 20th year. In that time we have had two star for 15
:06:58. > :07:02.years, so... You have had some famous guests as well. Yes.You have
:07:02. > :07:07.been down there. I have indeed, excellent. Fabulous. In there I've
:07:07. > :07:11.got some fish stock. That's going to cook out for a long time. We've
:07:11. > :07:16.already got some made here. Do you want me to blend that? Yeah, blend
:07:16. > :07:21.that. Put the fish stock in there, and you cook that how long?
:07:21. > :07:28.minutes, half an hour, and we're going to blend it to a puree, then
:07:28. > :07:34.you need some muss Lynn cloth or a sieve, strain it. We have some
:07:34. > :07:39.already made. It's this lovely Thai paste you can use with other pastes
:07:39. > :07:47.as well. You blend this into a puree, then pass it through a sieve?
:07:47. > :07:54.Yes. The dressing is what people are going to find fascinating. When you
:07:54. > :07:58.burn butter, you get it brown. The secret here is to get it brown. You
:07:58. > :08:02.have the chopped shallots you did for me. I have fennel seed here. You
:08:02. > :08:07.can chop that, but I'm not going to, leave it. While you're doing that
:08:07. > :08:12.I'll season the fish, just one side, on the mullet. I'll get that ready.
:08:12. > :08:18.I am going to pan roast that with some olive oil while I'm waiting for
:08:18. > :08:24.this to brown. Always put it skin side down away from you. Hold it a
:08:25. > :08:30.few seconds. If you're using a cold pan, put it in and it won't curl.
:08:30. > :08:34.Red mullet prized all over Europe. You can get it around the UK.
:08:34. > :08:39.the south-west in particular very, very popular. We have the best
:08:39. > :08:47.fishing coast in Europe really. It really is quite exceptional - the
:08:47. > :08:51.array of seafood you get off that coast is fabulous. It has a very
:08:51. > :08:58.strong flavour. I have a little bit of chopped thyme, which is
:08:58. > :09:06.fantastic. You have done it all for me. So nice pan roasting of the
:09:06. > :09:12.mullet. You can cut the skin, but it's fine. This nice deep noisette
:09:12. > :09:17.with fish is stunning. Now we're going to add our fennel seed, toast
:09:17. > :09:22.a little, now our shallot. Where does this come from? You mentioned
:09:22. > :09:32.the favourite chefs you worked for? We used to make a sweet and sour
:09:32. > :09:36.
:09:36. > :09:43.sauce with a burnousetts e. At the end you're going to add this tomato
:09:43. > :09:49.ketchup or any good tomt sauce. We cook it out and let it split, which
:09:49. > :09:54.is lovely. So you just leave it? Yeah, it's like a split sauce. Right
:09:54. > :09:58.at the end we're just going to add some wonderful lemon thyme because
:09:59. > :10:03.that is very, very different as a flavour profile to normal thyme, and
:10:04. > :10:08.you want that lovely citrus note of lemon coming through. Leave that.
:10:08. > :10:13.You mentioned 19 years at Gidleigh Park. It has been a long wait, then,
:10:13. > :10:17.for your first book. Yes.That must be quite great for you to write your
:10:17. > :10:23.first book. Very exciting. All good things are worth waiting for, at
:10:23. > :10:27.least let's hope so. Sorry? What's it going to be called? Michael
:10:27. > :10:32.Caines's At Home. Lovely. Which is great. You can have me in your
:10:33. > :10:36.kitchen, and you can be inspired by my recipes. This is lime oil. We
:10:36. > :10:42.make citrus oil by taking lime and adding it to a little bit of olive
:10:42. > :10:45.oil, warming it to 80 degrees, and then we blend it in the blender and
:10:45. > :10:51.extract all the flavour. That's just the outside? Just the peel this
:10:51. > :10:56.lovely lime, and you get this lovely citrus vinaigrette. Now we're going
:10:56. > :11:02.to take our fennel - it's in iced water, so it goes nice and crispy as
:11:02. > :11:12.well. Mix that together. If you would like to put the questions to
:11:12. > :11:17.
:11:17. > :11:21.Yes, fennel salad with the dill. We have the basil oil we have done in a
:11:21. > :11:25.similar way. It's already done. It's lovely and delicious. This can cook
:11:25. > :11:31.out a little bit more. Just get a spoon so you can start to dress...
:11:31. > :11:35.This on it? Put it in the middle, give it a little bit of a swipe.
:11:35. > :11:40.That's quite loose. You can have that - then this just around the
:11:40. > :11:48.outside. This is the tomato with the seeds in, and you want the oil as
:11:48. > :11:53.well. The oil is the butter?It is. Then this lovely, delicious fennel
:11:53. > :11:57.salad. We're doing fennel twice today, but it's such a delicious
:11:58. > :12:03.thing, then finally mullet on top. Look at this wonderful green oil.
:12:03. > :12:11.Again, this is 10% herb. You can do it with any herb, tarragon,
:12:11. > :12:15.coriander, so ten divrams of basil to a hundred mil of oil, preferable
:12:15. > :12:19.olive, and then all you need to do is heat it at 80 degrees, blend it,
:12:19. > :12:25.a beautiful colour. So you're warming the herb in with the oil?
:12:25. > :12:29.Yes, basically. No more than 80 degrees because that takes a little
:12:29. > :12:35.bit of the flavour coming out of the herbs. You get the green coming into
:12:35. > :12:42.it. If you go too high, it gets brown and you won't get that
:12:42. > :12:44.beautiful colour. What is it again? Pan-roasted red mullet with Thai
:12:44. > :12:49.puree, fennel, dill and lime salad with tomatoes. How good does that
:12:49. > :12:54.look? And the reason for the fennel - ice
:12:54. > :13:00.cold water... Nice and crisp, a lovely texture, beautiful. Have a
:13:00. > :13:07.seat over here. You weren't hungry, but I think you may have some of
:13:07. > :13:13.this. Yeah, very tempting.Tell me what you think. I don't like fennel,
:13:13. > :13:23.Michael... On your list.Was it? sauce intrigues me. You say you have
:13:23. > :13:24.
:13:24. > :13:28.to get the butter nice and brown? Yes, when you burnoisette and burn
:13:28. > :13:38.the butter, it breaks down the fattiness. In there you have the
:13:38. > :13:38.
:13:38. > :13:43.lime that comes through as well. That's excellent. For some wine to
:13:43. > :13:49.go with this we sent Susy Atkins to Somerset. Before she makes her wine
:13:49. > :13:52.choices, she's taking a stroll along the beach. Enjoy this.
:13:53. > :13:56.The summer holiday season is upon us, and I have come to
:13:56. > :14:06.Weston-Super-Mare to be by the great British seaside. I am going to head
:14:06. > :14:14.
:14:14. > :14:21.mullet has lots of lively, zingy components with it so I have to find
:14:21. > :14:25.a white that's bright enough to take them off on. It may seem sauvignon
:14:25. > :14:30.blanc is the way to go, and something like this may be a good
:14:30. > :14:35.idea, but in the end I have gone for something brighter and juicier. I
:14:35. > :14:41.have chosen the Finest Swartland Chinin Blanc from South Africa.
:14:41. > :14:51.If you like brightly fruitly vivacious wines but you're not a fan
:14:51. > :14:52.
:14:52. > :14:56.of oak my tip is to go for a Chennin blanc like this one, quite aromatic,
:14:56. > :15:00.mouth watering. There it is, that lovely apple and wine which is so
:15:00. > :15:04.typical of this grape and which, of course, will be wonderful with the
:15:04. > :15:09.lime vinaigrette and the lime oil, but there is no heavy sweet-tasting
:15:10. > :15:15.oak here which might clash with the delicate fish or fennel salad. Best
:15:15. > :15:20.of all, its natural acidity makes it a really good wine to go with dishes
:15:20. > :15:25.with a hint of tomato. Your beautifully nuanced, elegant dish
:15:25. > :15:30.requires a well-balanced white to go with it, and in this wine, I think I
:15:30. > :15:38.have found it. Enjoy. What do you reckon of this? I think
:15:38. > :15:44.it's a bargain, 6.99. You never disappoint. There is a lot of
:15:44. > :15:48.flavours going on there - this is a really good match. It take takes the
:15:48. > :15:53.spice really well. What do you think? Absolutely. It's wonderful,
:15:53. > :16:02.quite apply. A fantastic sauce? Amazing. I think you're enjoying it
:16:03. > :16:09.now? Lovely.You like fennel? Converted! Coming up, Rachel has a
:16:09. > :16:11.great chicken dish for us. Remind us what it is? Also with fennel.
:16:11. > :16:15.Spatchcock chicken, fennel and mango salad. Exactly. Don't forget, you
:16:15. > :16:21.can also ask Rachel and Michael a question - if you want to know what
:16:21. > :16:26.to do with fennel, now is the appropriate time. Call us on this
:16:26. > :16:31.number. Standard network charges do apply, of course. Now let's catch up
:16:31. > :16:36.with Rick Stein. He's headed to the South of France today, but first,
:16:36. > :16:39.he's after some good old English baked beans. We have had ketchup.
:16:39. > :16:49.baked beans. We have had ketchup. Now we're after baked beans. Enjoy
:16:49. > :16:56.
:16:56. > :17:00.get louder, and people seem a bit However, the film crew are
:17:00. > :17:03.and they keep wittering on about baked beans and sausages.
:17:03. > :17:07.But at Homps, there's a shop run by Shirley Preston that sells just
:17:07. > :17:10.that. But who would want to eat baked beans in France?
:17:10. > :17:12.People from the boats that want
:17:12. > :17:15.their bacon and eggs in the morning when they're on holiday, people that
:17:16. > :17:20.have lived here, because there's a big English population in this area
:17:20. > :17:24.now, people on holiday in gites, and quite a lot of French people.
:17:24. > :17:25.French people? French people.
:17:26. > :17:27.Yes, I was surprised, too.
:17:27. > :17:29.What an earth do they want?
:17:29. > :17:31.Erm...marmalade. Erm...
:17:31. > :17:35.not baked beans. Not baked beans?
:17:35. > :17:43.Not baked beans, not Marmite, and nothing to do with curry.
:17:43. > :17:44.What about bread? I heard they liked our sliced bread. Yes.
:17:44. > :17:46.Well, I get it in fresh every two weeks and it's gone like lightning.
:17:47. > :17:49.And that's one of the things the French like, believe it or not.
:17:49. > :17:53.I know the film crew are eyeing these tins and jars with wistful
:17:53. > :17:57.expressions and, of course, we'd been on the canal for over four
:17:57. > :17:59.weeks without a roast dinner.
:17:59. > :18:03.Actually, I really fancy beans, but not the type Shirley sells.
:18:03. > :18:07.I'd like to cook this - a ragout of lamb with fresh haricot beans
:18:07. > :18:14.that can be bought, it seems, at every market stall in France.
:18:14. > :18:18.As a cook, it's a pleasure to be able to use fresh haricot beans
:18:18. > :18:21.and not the dried ones I'm normally used to back at home.
:18:21. > :18:25.The lamb was a boned shoulder, perfect for a ragout.
:18:25. > :18:28.Chop it into quite large pieces and give it a little colour by
:18:29. > :18:31.quickly frying it in some olive oil.
:18:31. > :18:33.Add a spoon or two of plain flour which will help
:18:33. > :18:37.to thicken the finished dish. Then set aside the meat while you fry off
:18:37. > :18:44.a couple of onions with garlic - say three cloves - in the same pan.
:18:44. > :18:47.Add peeled and deseeded tomatoes, and when they've
:18:47. > :18:50.softened, put the meat back in.
:18:50. > :18:52.Make up a generous bouquet garni
:18:52. > :18:56.with dried thyme - which came from the hillside - and bay leaves.
:18:56. > :18:59.You need just over half a bottle
:18:59. > :19:06.of good southern French rose and a dollop of tomato puree.
:19:07. > :19:09.Cover the whole lot with stock, in this case it's chicken stock that
:19:09. > :19:11.Louis the chef made the day before.
:19:11. > :19:18.Season generously and for the moment, that's it.
:19:18. > :19:23.So just dab that lovely bouquet garni down inside, there, put on
:19:23. > :19:31.the lid and then for 30 minutes, cook it at an absolute tremble.
:19:31. > :19:35.And the French, in true French style, have a word for this -
:19:36. > :19:39.it's called mijoter, and there's no- word in English that means the same
:19:39. > :19:43.thing. It just means just a little bubble of heat on the top
:19:43. > :19:48.and you get the perfectly cooked ragout.
:19:48. > :19:53.Add the beans after an hour and a half, and because they're fresh,
:19:53. > :19:57.they cook in about 15 minutes. You don't want them all soft and mushy.
:19:57. > :20:03.They've got to be, well, like baked beans really.
:20:03. > :20:06.Dish out the bouquet garni and then
:20:06. > :20:14.to finish it off, a persillade of chopped parsley and garlic.
:20:14. > :20:17.I had this at a students' brasserie- in Paris near the Sorbonne when I
:20:17. > :20:21.was young - where I had to queue for ages to get a table. It was so cheap
:20:21. > :20:26.and it was served in a deep bowl with baguettes and a carafe of
:20:26. > :20:36.really rough red wine which to me in those days tasted lovely.
:20:36. > :20:38.
:20:38. > :20:40.There's no better way of travelling.
:20:40. > :20:42.You arrive, in this case the southern city of Narbonne,
:20:42. > :20:45.seeing only the best of a place.
:20:45. > :20:47.No industrial sprawl, no traffic jams that put your
:20:47. > :20:56.nerves on edge, and no searching for that elusive parking place.
:20:56. > :20:57.Lots of people have assumed that I
:20:57. > :21:00.would be skippering this 100-foot barge all the way from Bordeaux.
:21:00. > :21:04.If that had happened, I don't think- we would have made it to Toulouse.
:21:04. > :21:10.The fact is that these big barges only just fit the locks and bridges
:21:10. > :21:13.and it takes a great deal of confidence and skill to get us
:21:14. > :21:18.this far. Even the steering wheel's- too big to go under these bridges.
:21:18. > :21:20.Another low one, you have
:21:20. > :21:24.to go to the miniature-sized wheel, driving my lorry...
:21:24. > :21:34.I haven't seen that before. we haven't been this low before.
:21:34. > :21:36.
:21:37. > :21:39.Lovely. Very good.
:21:39. > :21:44.I'm going to pop out of here into the lock in one movement.
:21:44. > :21:44.Lee the skipper insisted we saw Narbonne.
:21:44. > :21:46.In fact, we had to branch off the Canal du Midi to do so.
:21:46. > :21:49.The canal was first built by the Romans 2,000 years ago and it runs
:21:50. > :21:52.exactly the same course today,
:21:52. > :21:57.cutting right into the heart of the city. There was a market by the side
:21:57. > :22:02.of the canal when the Romans were here, and there's still one today.
:22:02. > :22:04.of the canal when the Romans were here, and there's still one today.
:22:04. > :22:06.I really wanted to cook lunch for the barge crew. I'd been thinking
:22:06. > :22:09.about barbecued sardines with chilled rose for weeks now.
:22:09. > :22:12.These were caught last night using a bright lamp
:22:12. > :22:14.to attract them to the surface.
:22:14. > :22:16.What do you have with sardines?
:22:16. > :22:20.I mean, nothing more than a very simple salad. Nothing to sort of...
:22:20. > :22:24.No big deal, I mean nothing's a big deal here though, is it?
:22:24. > :22:27.I mean you come in here, it's, it's just so much easier to plan
:22:27. > :22:29.what you're going to cook when you
:22:29. > :22:31.can see everything, and it's so appetising and exciting. It's not
:22:31. > :22:36.in little packets and there you've got fish, you've got tongues galore,
:22:36. > :22:40.you've got, you know, oxtails, you've got lovely vegetables.
:22:40. > :22:42.It's easy to cook anything.
:22:42. > :22:44.Cooking shouldn't be difficult.
:22:44. > :22:49.This salad is so simple. Lovely ripe tomatoes, sweet pink onions, chopped
:22:49. > :22:55.flat-leafed parsley, chunky grains of sea salt and virgin olive oil.
:22:55. > :22:59.I know that if I were here for any length of time, I'd live off these
:22:59. > :23:02.wonderful salads and fresh fish, straight from the market. I always
:23:02. > :23:06.remember seeing a documentary about- Picasso when he was in his mid-70s,
:23:07. > :23:10.sitting down and eating grilled sardines and drinking glasses
:23:10. > :23:15.of, I suspect, cold red wine, surrounded by attractive women.
:23:15. > :23:19.And I remember thinking, what a life - I must eat more fish!
:23:19. > :23:21.Cheers!
:23:21. > :23:29.I found out from Louis, our chef, what people like to eat on board.
:23:29. > :23:30.I found out from Louis, our chef, what people like to eat on board.
:23:30. > :23:30.Normally just have a bowl of pasta or,
:23:30. > :23:33.f
:23:33. > :23:36.Oh, that's good. Would they be picking them up and eating them?
:23:36. > :23:40.I think it would be very Victorian,- with a knife and fork to be honest.
:23:40. > :23:50.In the restaurant, you see people eating prawns with a knife and fork.
:23:50. > :24:07.
:24:07. > :24:08.You
:24:08. > :24:08.You can
:24:08. > :24:14.You can tell
:24:14. > :24:20.a farmed one and line caught one due to the size. If this was caught in
:24:20. > :24:24.the ocean, line caught, they'd have to throw it back. Too small.The
:24:24. > :24:30.farmed ones you get from the supermarket. We've got Karaway
:24:30. > :24:35.seeds, cumin seeds, smoked paprika, red wine vinegar, garlic and a
:24:35. > :24:42.little bit of chilli and tomato puree, not ketchup for this one. We
:24:42. > :24:46.just chop up the chillies. Harisa is that famous paste you get on holiday
:24:46. > :24:52.which goes really well with fish, chicken, all manner of things. It's
:24:52. > :24:57.simple to make it yourself. Throw that in a blender with spices. We
:24:57. > :25:04.have caraway, cumin seeds, smoked paprika. You can get the smoked or
:25:04. > :25:09.the hot. If you go for the hot one, it's even hotter. Red wine vinegar
:25:09. > :25:17.you pop in as well, and then the tomato puree. Let's get a decent
:25:17. > :25:22.amount of it. This is this fantastic stuff you get in Moroccan markets,
:25:22. > :25:29.Turkish markets which have the bowls of it - when you realise how quick,
:25:29. > :25:39.easy it is to make, which that is - a pinch of salt - that's your haria
:25:39. > :25:45.
:25:45. > :25:49.paste. How do you spell it?Don't look at me. H-ahr- Issa.These are
:25:49. > :25:56.ratte potatoes - I can spell that, which they have traditionally in
:25:56. > :26:00.France, but we grow them in small quantities here. Nice, firm
:26:00. > :26:05.textures. Yes, particularly good with this, then you have sea bass
:26:05. > :26:10.you simply need to prepare. You need to remove this fin here. You can see
:26:10. > :26:15.it's quite sharp. Remove that first, otherwise, somebody is going to dive
:26:15. > :26:19.into that when it's cooked. We use a sharp pair of scissors and remove
:26:19. > :26:23.the fins, then trim off the tail because sometimes that burns a
:26:23. > :26:27.little bit, remove these little bits of fins. Sea bass is an amazing
:26:27. > :26:34.thing. It's lovely as it sits there, but you can imagine it in the ocean.
:26:34. > :26:41.It's a predator. The size of its mouth is massive, it goes catching
:26:41. > :26:49.live mackerel. It is a predator of the sea. It's fabulous. Called wolf
:26:49. > :26:52.of the sea in French. You score this on top. I always found your career
:26:52. > :26:56.fascinating because when you read about you, acting, you have always
:26:56. > :27:02.wanted to do it, but when you were at school you thought the one thing
:27:02. > :27:06.people remind you of - is distinct about you is the voice, but you
:27:06. > :27:11.thought that was going to let you down? Yeah, I thought I was very,
:27:11. > :27:20.very nasal. One of my teachers told me I'd never be able to speak
:27:21. > :27:24.properly. So yeah, I just didn't have the confidence to - I had no
:27:24. > :27:28.role models in Scotland in the early days. It's something you have
:27:28. > :27:36.literally been wanting to do from such a young age, really, and to
:27:36. > :27:42.even do it when you had a - you were a lab tetion in addition. I was, for
:27:42. > :27:47.ten years. But you were still doing it, amateur dramatics. Still did it.
:27:47. > :27:51.When I was 27, I decided to go to the Royal Academy in London.
:27:51. > :27:55.changed your life from then, but even then, it was the confidence.
:27:55. > :28:00.You thought your voice would still be an issue. Absolutely. I am
:28:00. > :28:07.surprised when people say, "Oh, you have a very nice voice, Richard." I
:28:07. > :28:14.still don't think I've got a very nice voice. I still hear the
:28:14. > :28:19.nasalness of it. That's the thing that stands you apart. I suppose so.
:28:19. > :28:25.Taxi drivers say, "I recognise you now from the voice". Gives me away.
:28:25. > :28:34.What we're going to do is grab our potatoes, pop these all over the to.
:28:34. > :28:39.I am using grease-proof paper. If you put it in tinfoil, it sticks.
:28:39. > :28:45.The harissa paste goes on there. What's the flavour of that paste?
:28:45. > :28:50.Quite spicy. Hot?You only want a little bit of it, yes, quite hot and
:28:50. > :28:55.spicy. Then get some of this ouring a know which we can pop in the
:28:55. > :29:02.cavity like that, a pinch of salt and pepper, wrap this up and bake it
:29:02. > :29:07.in the oven. Generally barb cues have lids nowadays, so you pop that
:29:07. > :29:12.in the barbecue, cook it for 15 minutes. Looking at your career, it
:29:12. > :29:16.has been a rise, rise, rise - it has! Theatre has been a huge part of
:29:16. > :29:26.your life and always has been. You're doing stuff now. Tell us
:29:26. > :29:26.
:29:26. > :29:33.about that. I am rehearsing at the moment - Theatre Royal Bath for a
:29:33. > :29:40.play. I am playing the hotel manager. I don't have too much
:29:40. > :29:46.responsibility. When is it out?That opens on the 15th of August, this
:29:46. > :29:51.month. This month.Gosh! I shouldn't be here. On top of that, you're
:29:51. > :29:57.doing - not just on stage, but off as well because directing is big for
:29:57. > :30:04.you. I have a production in a new play called Love Your Soldiers,
:30:04. > :30:10.which is a play set in Afghanistan which goes to the Lysseum in
:30:10. > :30:15.October. I said it was a steady rise but Passage of India, you played a
:30:15. > :30:20.small part in. That film went on to be huge. That was exciting.Was that
:30:20. > :30:26.that set you up or other things? it was probably television, things
:30:26. > :30:30.like Only When I Laugh, then One Foot in the Grave, which was an
:30:30. > :30:34.explosion. We have to talk about that. Of course.12 years ago it
:30:35. > :30:41.stopped? Cru. 12 years ago. Why the decision to stop it? Is that
:30:41. > :30:45.something you and the writers decided? It was David, our brilliant
:30:45. > :30:54.writer - he had decided he had written the man, and that was about
:30:54. > :31:00.enough. He e said, "I am thinking of killing Victor". I said, "Yeah, kill
:31:00. > :31:07.him" But with something that's that successful, the temptation is to
:31:07. > :31:11.keep going. We would do six episode at a time. I also found it - the
:31:11. > :31:15.writing is key to this as well as the acting. Oh, yes.There was one
:31:15. > :31:25.episode you did purely in a car, didn't actually get out of the car,
:31:25. > :31:26.
:31:26. > :31:31.the whole lot in the car. Yes, behind a horse's back side. Back
:31:31. > :31:35.side! It was difficult to do because we were pretending it was summer. We
:31:35. > :31:39.were filming it in the middle of winter, and because we were filming
:31:39. > :31:44.it in the car all the time, the car had no windscreen. It was freezing!
:31:44. > :31:48.And we were in summer shirts and things - awful. Where does that
:31:48. > :31:54.famous line, which I am not going to get you to do - where does that come
:31:54. > :31:59.from? Is that something you wrote? No, no. It was - Victor tended to
:31:59. > :32:04.say it quite a lot. It was never meant to be a catchphrase, but then
:32:04. > :32:08.gradually it caught on. You can open this up, and you've got this -
:32:08. > :32:15.ideally, if you're doing this on the barbecue, you can cook it the same
:32:15. > :32:20.way. I have put grease-proof paper in here. You can see it doesn't
:32:20. > :32:24.stick to the tinfoil. How long have you had that in the oven for?
:32:24. > :32:31.Between 15 and 20 minutes. Pop that on the plate and serve it on the
:32:31. > :32:36.paper. Is there fennel in there? fennel here, no fennel seed - none
:32:36. > :32:42.of that, lemon over the top like that, a bit of salt, then finally a
:32:42. > :32:48.little bit of - I'll put some of this rapeseed over the top. Were the
:32:48. > :32:53.potatoes cooked first? No, they steam while you're doing it. Have a
:32:53. > :33:01.try of that. Gosh, lovely.So give us the name of the play you're
:33:01. > :33:06.playing in? A Little Hotel on the Side. Where?Theatre Royal, Bath
:33:06. > :33:11.opening on the 15th of August going on until the end of August. Best of
:33:11. > :33:16.luck with that. Tell us what you think of that one. I am going to
:33:16. > :33:21.rehearsal this afternoon. Happy with that? Happy with that!Happy because
:33:21. > :33:29.it has no fennel. Lovely.If there is a skill or technique you would
:33:29. > :33:39.like us to demonstrate, drop us a line or go to the website.
:33:39. > :33:42.
:33:42. > :33:49.We'll be cooking Richard at the end of the show food heaven or food
:33:49. > :33:57.hell, mustard - I am going to make my own whole grain mustard, blanched
:33:57. > :34:01.beans added to a salad, with a creamy sauce with a fillet of pork
:34:02. > :34:07.and buttery potato on the side. Lovely. Our viewers get to decide
:34:07. > :34:11.but you have to wait until the end of the show to see the final result.
:34:11. > :34:16.You enjoying that? We have reached decision time in Celebrity
:34:16. > :34:26.Masterchef. One of our finalists will be crowned champion, but which
:34:26. > :34:26.
:34:26. > :35:26.Apology for the loss of subtitles for 60 seconds
:35:26. > :35:36...and then a marmalade My concern is that
:35:36. > :35:43.
:35:43. > :35:53.If he goes too far, John, it will He's serving that
:35:53. > :36:06.
:36:06. > :36:16.Will that sea-reared trout It's got to be turned out
:36:16. > :36:18.
:36:18. > :36:20.Not happy to just give us a chocolate fondant,
:36:20. > :36:22.which we would love,
:36:22. > :36:30.he's trying for shortbread biscuits.
:36:30. > :36:37.He's also going to make an orange sorbet.
:36:37. > :36:47.Finalists, you have had 40 minutes!
:36:47. > :36:53.
:36:53. > :36:54.Let me say right now,
:36:54. > :36:58.I LOVE Emma's food!
:36:58. > :37:00.She has got a ravioli.
:37:00. > :37:02.Inside, there's ricotta, peas,
:37:02. > :37:04.mint, in a bacon-flavoured butter.
:37:04. > :37:08.That is speaking to my inner depths.
:37:08. > :37:09.What's next?
:37:09. > :37:15.Make the pasta!
:37:15. > :37:16.For the main course,
:37:16. > :37:17.she is cooking turbot.
:37:17. > :37:18.Beautiful fish. Difficult to cook.
:37:18. > :37:22.Underneath, vegetables inside leeks.
:37:22. > :37:27.Those leeks have to be almost falling apart...
:37:27. > :37:32...or it's going to be like chewing on a raw onion.
:37:32. > :37:35.I've got to say, it sounds elegant.
:37:35. > :37:41.It sounds sophisticated, it sounds exciting.
:37:41. > :37:45.And she's serving that with a classic beurre blanc.
:37:45. > :37:47.Buttery sauce.
:37:47. > :37:53.Get in there, Emma. That is beautiful, beautiful!
:37:53. > :37:55.Emma's dessert - beautiful floating islands.
:37:55. > :37:59.Little poached meringues, sitting in vanilla custard...
:37:59. > :38:02...with praline on top.
:38:02. > :38:06.T
:38:06. > :38:08.If you undercook them, inside is just
:38:08. > :38:11.raw, tinny egg white.
:38:11. > :38:12.Done properly,
:38:12. > :38:20.they are beautiful.
:38:20. > :38:30.45 minutes left.
:38:30. > :38:32.
:38:32. > :38:33.We've always said that Michael cooks food
:38:33. > :38:35.that people want to eat,
:38:35. > :38:41.and today, his menu - boom!
:38:41. > :38:42.Mackerel -
:38:42. > :38:44.rich, oily fish,
:38:44. > :38:49.served with a spiciness of beetroot.
:38:49. > :38:50.And then the richness and heat
:38:50. > :38:53.from that horseradish.
:38:53. > :38:58.Absolutely fantastic.
:38:58. > :38:59.Main course, we've got a lamb,
:38:59. > :39:04.carrot puree.
:39:04. > :39:06.Serving on potatoes
:39:06. > :39:11.rich with truffle oil.
:39:11. > :39:15.Fantastic!
:39:15. > :39:17.Michael's got half a saddle of lamb,
:39:17. > :39:19.and he's filled it up with apricots and spinach.
:39:19. > :39:26.Then he's wrapping in caul fat,
:39:26. > :39:27.Then he's wrapping in caul fat,
:39:27. > :39:29.so the whole thing is held together
:39:29. > :39:34.i
:39:34. > :39:36.Michael, you're playing with some big, big flavours here.
:39:36. > :39:40.He's got to make sure that not one of those flavours,
:39:40. > :39:44.especially the truffle, is overpowering.
:39:45. > :39:46.For dessert, we have a souffle,
:39:46. > :39:54.with bananas and passion fruit - the taste of the tropics.
:39:54. > :39:55.John, a souffle,
:39:55. > :40:00.I think is brave, brave, brave.
:40:00. > :40:02.But banana is heavy and sticky.
:40:02. > :40:07.It's not easy to make that souffle light enough to rise.
:40:07. > :40:15.You've got to be a very, very good pastry cook indeed.
:40:15. > :40:17.Guys, you've got 13 minutes.
:40:17. > :40:24.Unlucky for some.
:40:24. > :40:34.Come on.
:40:34. > :40:42.
:40:42. > :40:46.Oh, wow!
:40:46. > :40:52.HE LAUGHS Love you!
:40:52. > :41:02.Ten seconds. Last ten seconds.
:41:02. > :41:03.Time's up, you're done.
:41:03. > :41:13.You're finished.
:41:13. > :41:18.
:41:18. > :41:18.Still
:41:18. > :41:19.Still to
:41:19. > :41:27.Still to come
:41:27. > :41:35.Live, Raymond Blanc is getting all excited about microherbs. He's
:41:35. > :41:41.trying quite a few. This looks delicious. It's our last show for a
:41:41. > :41:48.few weeks. I hope Michael and Rachel aren't planning any practical yolks
:41:48. > :41:55.and will be trying egg-stremely hard to break Paul - any anyway, will
:41:55. > :42:00.Richard face food heaven, the ragu or hell, pork with green beans?
:42:00. > :42:05.We'll have to wait until the end of the show to find out. What better
:42:05. > :42:09.way to introduce our next guest - it's the brilliant Rachel Allen. On
:42:09. > :42:14.the menu for you? Spatchcock chicken, fennel and mango salad.
:42:14. > :42:21.This salad would probably go well with the fish. Sounds pretty good,
:42:21. > :42:27.maybe not on Richard's menu as well! There is a lot less ingredients than
:42:27. > :42:33.when Michael was cooking. cooking is so beautiful. This is
:42:33. > :42:39.typical me, very simple. Would you mind peeling and dicing a mango? I
:42:39. > :42:45.will spatchcock the chichen. I have poultry sheers, but I am going to
:42:45. > :42:52.use a knife, so anyone can do it. I am going to get rid of the legs.
:42:53. > :42:58.Spatchcocking is cutting through the backbones, chicken breast side up,
:42:58. > :43:03.so just flatten out the chicken so it cooks evenly in a barbecue or to
:43:03. > :43:09.roast in an oven. I am cutting down the backbone there, really great for
:43:09. > :43:15.a barbecue. Once you have cut like that you can put it breast side up,
:43:15. > :43:20.so crack it. Flatten it down?Yes, then slash the legs a couple of
:43:20. > :43:26.times like this, so the legs, thighs and drumsticks cook at the same
:43:26. > :43:32.speed as the breasts, so I have some cloves of garlic. Put the garlic on
:43:32. > :43:38.the roasting tray with the chicken spatchcocked like so. You sliced it
:43:38. > :43:48.as well? I what isYou sliced it? Yeah, I slashed the legs a few times
:43:48. > :43:50.
:43:50. > :43:54.so the legs cook at the same speed. That's nice. Well done.
:43:54. > :43:59.For the chicken, I am using rap Rosemary and thyme. The lemon thyme
:43:59. > :44:05.you were talking about would, of course, be gorgeous, wouldn't it?
:44:05. > :44:12.Really lovely. Would you Mike mind - toast those, thank you. A little bit
:44:12. > :44:16.of oil? Toast the hazelnuts, and I am going to scatter those over the
:44:16. > :44:22.salad. This would work well with chicken, as I am, but fish - it
:44:22. > :44:26.works well with delicious, grilled, barbequed meat. Has Ireland had a
:44:27. > :44:32.good summer? We have had amazing weather. I heard it was raining.Was
:44:32. > :44:38.that in the last few days? Last week. Excuse me, look at the suntan!
:44:38. > :44:44.No, we have had a really gorgeous, gorgeous heatwave it, it has been
:44:44. > :44:49.amazing. Everyone is in great form. You can brought it that but also the
:44:49. > :44:56.cookery school. 30 years. Can you believe the cookery school has been
:44:56. > :45:01.going for 30 years? Busy as well.We had a literary Festival this year,
:45:01. > :45:05.food and wine, another one planned for next year, good and busy. I have
:45:05. > :45:11.a three-month course starting in September, yes. Now the students
:45:11. > :45:17.have to take part in the dairy farming, so they have to milk the
:45:17. > :45:24.cow cows. They all have to do it once. Part of their duty now is to
:45:24. > :45:27.make butter, make the yogurt and milk the cows. Fantastic.So you're
:45:27. > :45:32.crushing the hazelnuts. I have done one thing. I have the mint and the
:45:32. > :45:41.fennel. I'll do that in a minute. Lovely. I am putting it over the
:45:41. > :45:47.chicken, lots of Rosemary and thyme, salt and pepper, generously
:45:47. > :45:52.seasoning the skin. If I were doing this in advance, put the chicken in
:45:52. > :45:58.overnight - I wouldn't put salt on because that would dry it out too
:45:58. > :46:04.much and some olive oil. Sounds good. You're chopping lots of mint,
:46:04. > :46:10.thank you. Got fennel again! What is it with you lot and fennel? But it's
:46:11. > :46:17.so great. It's obviously in season at this time of the year, and that's
:46:17. > :46:22.the bulb fennel. It's wonderful raw, a great crunch in salads, loves
:46:22. > :46:29.citrus flavours and cheese like feta but it's good just grilled like
:46:29. > :46:36.but it's good just grilled like that. Depends who you ask! OK. So
:46:36. > :46:40.we've got the fennel and the mango gone in there as well. Mango -
:46:40. > :46:48.instead of mango, fennel is great with orange. As well as all of this,
:46:48. > :46:58.you have just finished a new cookery show. I have indeed, Richel's
:46:58. > :46:59.
:46:59. > :47:09.Everyday Kitchen, the book is out in September, so I have been busy.
:47:09. > :47:10.
:47:10. > :47:17.anything yet? Salt, got it. This Prixes and all the recipes are on
:47:17. > :47:22.our website. This is perfect for this kind of
:47:22. > :47:28.weather. This is the kind of food I have been cooking. Great for home
:47:28. > :47:35.cooks as well. Absolutely.A wonderful family meal, beautiful.
:47:35. > :47:41.You have mint, olive oil, salt, pepper, mango, feta cheese.
:47:41. > :47:45.whole lot you want it literally on like that? Yes, lovely.On the
:47:45. > :47:52.barbecue, you would have to cook that similar to the fish - put the
:47:52. > :47:57.lid on? Yes or just turn it. It does work well on the barbecue. It will
:47:57. > :48:03.take depending on the heat 45 minutes to an hour but it cooks
:48:03. > :48:10.minutes to an hour but it cooks evenly. Woops. That's fine! And then
:48:10. > :48:16.the garlic - let's see, put that on there, and some of the juices?
:48:16. > :48:23.course. And also, you can deglaze this pan and keep it for another
:48:23. > :48:31.sauce or gravy. This is all of those great juices, and that's it. That is
:48:31. > :48:38.my spatchcock chicken, fennel and mango salad. Done. Looks lovely,
:48:38. > :48:42.very quick, but looks delicious. you giving it out? You get to taste
:48:42. > :48:47.this. I don't know how I am going to present this to you. I think you
:48:47. > :48:51.just start that way and keep the fennel far enough away from you. I
:48:51. > :48:58.don't know where you start with this one. Why is it called spatchcock
:48:58. > :49:05.again? It's the cutting the chicken down and fanning it out. The idea is
:49:05. > :49:11.it all cooks evenly on the barbecue. That salad is delicious. Why are you
:49:11. > :49:19.laughing? I am not saying anything! You're brave, went straight for the
:49:19. > :49:24.fennel as well. And the chicken, plenty of herbs. Absolutely.
:49:24. > :49:27.long did that take? Three-and-a-half minutes - no! It would take about 40
:49:27. > :49:32.minutes for chicken that size. Something like that, but on the
:49:33. > :49:42.barbecue, probably about half an hour. Yes.Happy with that? We
:49:43. > :49:55.
:49:55. > :50:00.needed wine to go with this. We sent Rachel, when I made your wonderful
:50:00. > :50:04.spatchcock chicken, I discovered the real challenge to the wine lies in
:50:04. > :50:12.the mango in the salad. Not many dry white wines can take on that fruit.
:50:12. > :50:18.You could go for a ripe, chardonnay. This could be a good candidate, but
:50:18. > :50:25.I think in the end there is only one that's up to the job, and the wine I
:50:25. > :50:30.have chosen is the Yali National Reserva Viognier from chil Chile.
:50:30. > :50:37.The remarkable thing about this is it tastes uniquely of peaches and
:50:37. > :50:42.mangoes, yet most examples, like this one, finish beautifully dry.
:50:42. > :50:48.It's richly perfumed. Those fruits just waft up from the glass. This
:50:48. > :50:53.wine is a ripe, full flavoured Chilean, so it will definitely stand
:50:53. > :50:57.up to that herby spatchcock chicken. What's clever, though, is the
:50:57. > :51:02.specific fruit flavours - the peaches and mangoes - will really
:51:02. > :51:07.chime in with the fruit in the salad, then it ends on a fresh note.
:51:07. > :51:12.I think that's what's nice with the lemony dressing, the fresh mint and
:51:12. > :51:19.of course, the cool feta cheese. Rachel, you have given us a super
:51:19. > :51:24.fresh summer treat, and here is auptious Chilean to pair with it.
:51:24. > :51:29.Cheers. Cheers indeed. Is this a Chilean
:51:29. > :51:34.wine? Chilean wine.Love it. Better than the other one. You like that
:51:34. > :51:42.better? I do.What do you reckon? Excellent. This is so morish and
:51:43. > :51:47.with the wine, fab. They're happy! It's time for the finalists to serve
:51:47. > :51:57.their last plates of food to Greg and John. Who will walk away with
:51:57. > :51:57.
:51:57. > :52:49.Apology for the loss of subtitles for 60 seconds
:52:49. > :52:52.and he's filled it up with but at the same time,
:52:52. > :52:53.That fat surrounding the outside of that lamb
:52:53. > :52:56.is the only issue I've got.
:52:56. > :52:57.For his dessert, Michael's made
:52:57. > :53:05.a banana and passion fruit souffle.
:53:05. > :53:10.I am so impressed with your souffle.
:53:10. > :53:11.The texture of it
:53:11. > :53:12.is pillowishly light,
:53:12. > :53:15.but still sweet and sticky, and the whole thing has body.
:53:15. > :53:18.I get the fragrance of the passion fruit, but the big flavour in there
:53:18. > :53:20.i
:53:20. > :53:21.That, technically,
:53:21. > :53:25.is absolutely spot-on.
:53:25. > :53:28.Thank you very much.
:53:28. > :53:35.Emma, come on up.
:53:35. > :53:36.I'm looking down at three plates of food
:53:36. > :53:39.which would grace the tables of any restaurant.
:53:39. > :53:44.They look fantastic.
:53:44. > :53:48.Emma's starter is pea, mint and ricotta ravioli,
:53:48. > :53:55.with pancetta butter and pea shoots.
:53:55. > :53:57.That makes me very happy.
:53:57. > :53:59.Very, very happy.
:53:59. > :54:00.Light pasta,
:54:00. > :54:02.salty from pancetta.
:54:02. > :54:04.Then, wallop! Sweet pea,
:54:05. > :54:06.fresh mint.
:54:06. > :54:08.It's just lovely!
:54:08. > :54:10.It's as close as your mouth is going to get
:54:10. > :54:11.to walking through a spring garden.
:54:11. > :54:15.It's stunning!
:54:15. > :54:18.is perfect.
:54:18. > :54:20.Emma's main course
:54:20. > :54:21.is pan-fried turbot,
:54:21. > :54:22.topped with samphire,
:54:22. > :54:24.with vegetable-filled leek cannelloni,
:54:24. > :54:25.crushed roast potatoes,
:54:25. > :54:32.and a beurre blanc sauce.
:54:32. > :54:33.I think it's sweet, it's sharp, it's sour.
:54:33. > :54:36.And it's got the earthiness from that wonderful piece of turbot.
:54:36. > :54:38.In that little precious leek cannelloni,
:54:38. > :54:41.fine dice of courgettes, shallots,
:54:41. > :54:45.as well.
:54:45. > :54:47.Yes.
:54:47. > :54:48.Clever!
:54:48. > :54:51.Clever!
:54:51. > :54:53.Emma's made a dessert
:54:53. > :54:54.of ile flottante -
:54:54. > :54:56.poached meringue in creme anglaise,
:54:56. > :54:58.with almond praline topping
:54:58. > :55:06.and shortbread biscuits.
:55:06. > :55:08.Shoot me now, I'll go to heaven.
:55:08. > :55:09.Creamy, sweet,
:55:09. > :55:11.rich, indulgent, light.
:55:11. > :55:14.Perfect. That is so light, that little island in there,
:55:14. > :55:16.but it's finished with a little sugar crust
:55:16. > :55:19.and some almonds.
:55:19. > :55:22.Lovely, lovely, lovely.
:55:22. > :55:24.Thank you very much.
:55:24. > :55:27.Danny, let's taste your food.
:55:27. > :55:30.Danny's starter is smoked duck breast,
:55:30. > :55:31.with pear and vanilla puree,
:55:31. > :55:33.chicory,
:55:33. > :55:42.and a chicory marmalade.
:55:42. > :55:44.Beautiful pot of chicory marmalade.
:55:44. > :55:45.It's sharp, it's bitter
:55:45. > :55:47.but, at the same time, sweet.
:55:47. > :55:49.Then suddenly, in comes
:55:49. > :55:51.the iron of your smoked duck.
:55:51. > :55:53.That, for me,
:55:53. > :55:54.is a sensation and a flavour
:55:54. > :56:00.I really like.
:56:00. > :56:01.Danny's main course
:56:01. > :56:02.is sea-reared trout
:56:02. > :56:03.on aubergine puree,
:56:03. > :56:05.with tomatoes, crushed potatoes,
:56:05. > :56:13.and a tomato and pepper sauce.
:56:13. > :56:14.I love the delicacy of the fish
:56:14. > :56:16.with a little bit of sweetness of the peppers.
:56:16. > :56:17.I love the smoky aubergine puree,
:56:17. > :56:18.I really, really do.
:56:18. > :56:20.Those flavours, I find complimentary
:56:20. > :56:23.and very new. I like it.
:56:23. > :56:25.For his dessert, Danny's made chocolate fondant,
:56:25. > :56:29.with an orange sorbet
:56:29. > :56:38.and rosemary and almond shortbread.
:56:38. > :56:39.That chocolate - rich, but not too rich -
:56:39. > :56:41.going with the liquorice flavour of star anise,
:56:41. > :56:43.and then the rosemary,
:56:43. > :56:45.which is like antiseptic on your tongue,
:56:45. > :56:50.and numbing your palate - love it!
:56:50. > :56:55.Thanks, Danny. Thank you.
:56:55. > :56:56.We've got a lot of talking to do, obviously.
:56:56. > :57:00.We've got a big decision to make. For the last time, off you go.
:57:00. > :57:10.We'll get you back in when we've made a decision. Thank you.
:57:10. > :57:14.It's not going to be easy.
:57:14. > :57:16.JOHN: Our three had huge ambition, and it was matched
:57:16. > :57:17.by the delivery.
:57:17. > :57:19.What they all
:57:19. > :57:20.individually achieved today,
:57:20. > :57:30.I think was brilliant.
:57:30. > :57:42.
:57:42. > :57:44.Danny's bravery, and his ability
:57:44. > :57:45.to make his food thought-provoking.
:57:45. > :57:47.Emma's journey on MasterChef
:57:47. > :57:48.has been nothing short of incredible.
:57:48. > :57:50.She has propelled herself to absolute greatness
:57:50. > :57:51.through sheer tenacity.
:57:51. > :57:53.Michael has got skill, imagination,
:57:53. > :57:55.heart and soul by the bucketful.
:57:56. > :57:57.For me,
:57:57. > :58:00.there is one worthy candidate for this trophy.
:58:00. > :58:01.One person
:58:01. > :58:03.who has just pushed themselves
:58:03. > :58:07.SO hard.
:58:07. > :58:17.One champion.
:58:17. > :58:20.
:58:20. > :58:30.I have nothing but respect for you three.
:58:30. > :58:33.
:58:33. > :58:34.Our Celebrity MasterChef Champion
:58:34. > :58:39.is...
:58:39. > :58:44...Emma.
:58:44. > :58:49.Oh, my darling! Well done!Oh!
:58:49. > :58:59.Congratulations. Absolutely brilliant.
:58:59. > :59:01.
:59:01. > :59:10.BOTH: Thank you.
:59:10. > :59:10.Unbelievable!
:59:11. > :59:12.That's for you. Thank you!
:59:12. > :59:22.Thank you so much. Thank you, John. Thank you.
:59:22. > :59:27.
:59:27. > :59:27.It's
:59:27. > :59:28.It's time
:59:28. > :59:34.It's time top
:59:34. > :59:38.foodie questions. Each caller is also going to help us decide what
:59:38. > :59:45.Richard will be eating at the end of the show. First we have Paul on the
:59:45. > :59:50.line from Essex. Are you there? here. What's your question?I had
:59:50. > :59:56.pigs' cheeks resently in a restaurant. I want to know what to
:59:56. > :00:00.do with them. Braced, caramelised and cook them like stew, really,
:00:00. > :00:05.vegetable in there, a nice bit of stock and a little bit of flour to
:00:05. > :00:08.roast the pig cheeks at the beginning, then let them cook very
:00:08. > :00:13.slowly, braise them for an hour-and-a-half two, hours, nice and
:00:13. > :00:17.soft. There is a lot of collagen in there, so it has to become tender.
:00:17. > :00:23.Treat it like a stew. Very much. What dish would you like to see at
:00:23. > :00:29.the end of the show? Heaven, please. And Sue from Cheshire, are you
:00:29. > :00:34.there? Hi, James.What's your question for us? I have a family of
:00:34. > :00:39.young children who adore whitebait, but I can never get it really
:00:39. > :00:44.crispy. I also want a child-friendly dressing to go with it. What a nice
:00:44. > :00:51.grandmother. Whitebait - what about soaking it in milk for a minute,
:00:51. > :00:56.then putting it into well-seasoned flour with salt and pepper, cook it
:00:56. > :01:01.on a high temperature because it's so small and thin, it will cook
:01:01. > :01:09.quickly, 190 degrees in a deep friar, then what about tartare
:01:09. > :01:17.sauce? Our children love it, then gherkins, parsley, chopped hard boil
:01:17. > :01:22.egg, mayonnaise. What oil should I use? I would use rapeseed oil, but
:01:22. > :01:31.for deep frying vegetable oil? What dish would you like to see me
:01:31. > :01:36.cook? Sorry. I hate pasta so it has to be hell for me. One a piece.
:01:36. > :01:40.Sheila is from Cornwall. What's your question for us? I have half a leg
:01:40. > :01:45.of mutton. I would like to know how to cook it? Mutton, you know, is
:01:45. > :01:55.quite a strong flavour, so a nice, big casserole, slow cooked, perhaps
:01:55. > :01:58.
:01:58. > :02:04.a bit of vegetable - celleriac to soften it, shallots, loads of herbs,
:02:04. > :02:10.Rosemary, thyme, garlic, lid on, in the oven, a very slow cooking
:02:10. > :02:17.process, two hours, 160, delicious. I find if you put layers of potatoes
:02:17. > :02:22.under it, it all soaks in, pot roast it as well. The key is to not treat
:02:22. > :02:30.it like a leg of lamb. Long slow cook it. What dish would you like
:02:30. > :02:34.see at the end of the show? Heaven, please. Heaven. And Julian from
:02:34. > :02:40.Manchester. What's your question? How do you cook the perfect chips?
:02:40. > :02:45.What sort of oil do you use? This is going to be controversial. I think
:02:45. > :02:50.chips have to be twice cooked, so peel your potatoes, like French peel
:02:50. > :02:56.them, cut them up, dry them with kitchen paper, then put them into
:02:56. > :03:02.oil just at about 160 degrees so they cook all the way through so
:03:02. > :03:07.their soft, then drain then, then heat the oil up to 180 or 190, if
:03:08. > :03:13.bigger chips 180, smaller, 190, then cook them again so they get crisp on
:03:13. > :03:22.the outside. They're already fluffy on the inside. Drain them, just as
:03:22. > :03:32.you're draining them, salt, so sun flower or vegetable oil. Or triple
:03:32. > :03:32.
:03:32. > :03:41.cooking - OK, Heston.Eight minutes, then do your slow cook, 160, 140,
:03:41. > :03:46.then lastly, get them in the fryer. There's lots of versions...
:03:46. > :03:53.Passionate about it. Lovely and crisp. What dish would you like to
:03:53. > :03:55.see? Definitely food heaven.There you go. Thank you.Pamela from
:03:56. > :04:00.Northampton, are you there? Good morning. Good morning. What's your
:04:00. > :04:04.question for us? My other half has proudly come home and presented me
:04:04. > :04:14.with trout. Any tips on what to do with it would be greatly
:04:14. > :04:18.appreciated. OK.Your dish earlier is a nice way of cook cooking it or
:04:18. > :04:23.how about poaching them, poached like you would a salmon, take the
:04:23. > :04:28.fillets, poach them with vegetables cooked out in stock with water to
:04:28. > :04:32.make a lovely stock or pan roasted, equally, is quite nice. Even that
:04:32. > :04:41.dressing you made, the beurre noisette is, a classic accompaniment
:04:41. > :04:45.with trout. Yes or cooked with burning butter and then a few
:04:46. > :04:50.almonds sprinkled in as well, lemon juice to cut through the acidity. I
:04:50. > :04:56.love trout. People are often a little bit scared of it because it's
:04:56. > :05:01.fiddly with the bones but cook it whole ideally. Yes, you can have it
:05:01. > :05:05.filleted - the bones are quite fine. You have three or four recipes
:05:05. > :05:10.there. You can choose which one. Which dish would you like to see,
:05:10. > :05:16.heaven or hell? I'm sorry, but I love mustard, so hell. I tried my
:05:16. > :05:23.best, you see? You're looking for some advice as well. I am looking
:05:23. > :05:30.for simple recipes for the Five Two Diet. The five days? I can give you
:05:30. > :05:37.that. The fasting days, 600 calories for men, 500 for women. A lot of the
:05:37. > :05:43.recipes are fiddly. I am looking for something simple. Do you like Asian
:05:43. > :05:49.flavours? Sounds a bit complicated. What about in the steamer,
:05:49. > :05:57.grease-proof parchment paper and some pock choi leaves, mackerel or
:05:57. > :06:03.trout and some slivers of ginger and garlic... No, no, too complicated.
:06:03. > :06:07.glass of water. Tomatoes are in season at the moment, in a pot,
:06:07. > :06:12.chopped garlic, basil, olive oil, brought to the boil, gently cook for
:06:12. > :06:17.20 minutes, have that with a soup, fantastic with black pepper, lovely.
:06:17. > :06:21.I don't do simple, so- LAUGHTER
:06:21. > :06:28.It would take you the other five days to make one of his dishes.
:06:28. > :06:34.about a lovely fillet of fish, like grey mullet, very quick to cook,
:06:34. > :06:41.nice and thin, then roast it, even something as simple as steamed
:06:41. > :06:47.vegetables, new potatoes cooked, wonderful peas are in season, broad
:06:47. > :06:52.beans - even green beans - hang on. You don't like that. Even with a
:06:52. > :07:00.little bit of bacon - peas and parsley I mean. Yeah, beautiful with
:07:00. > :07:07.gem lettuce through it as well, some on chrons. The French call that au
:07:07. > :07:13.glaze. Yes.Peas and lettuce would be really good, sounds unusual
:07:13. > :07:19.cooking with lettuce. I use a lot of lettuce with lemon juice. Peas and
:07:19. > :07:23.lettuce - obviously not the bacon. I got that bit wrong. It's time for
:07:23. > :07:29.our final omelette challenge of the summer. Good luck.Try and get rid
:07:29. > :07:38.of this guy off the centre of the board, 17.5 seconds he's got, Mr
:07:38. > :07:45.Paul Rankin. Usual rules apply... No swearing. A three-egg omelette
:07:45. > :07:55.cooked as quick as you can, three, two, one, go. Blimey. Quick!
:07:55. > :08:08.
:08:08. > :08:18.goodness. Thank you very much. Was that garnished with finesse at the
:08:18. > :08:20.
:08:20. > :08:25.end? The pan was really hot! It is hot, actually. This one-
:08:25. > :08:29.LAUGHTER I know! It's no wonder... Not my
:08:29. > :08:35.finest moment. Neither of you is the finest moment. Both - doesn't matter
:08:35. > :08:42.about the salt and pepper now. We are - you are on the board - Michael
:08:42. > :08:47.with 23 seconds and Rachel with 30 seconds - so Rachel... Yes. I feel
:08:47. > :08:53.like I have been called into the principal's office, "So Rachel"! Do
:08:53. > :09:02.you think you beat your fellow Irishman? Not a chance! Do you think
:09:02. > :09:06.you beat your original time? seconds - um, um... Did. Yes! You
:09:06. > :09:13.can take that back to Ireland because you're a lot quicker, only
:09:13. > :09:16.by three seconds but you did it at 20.04, not bad - there. Well done.
:09:16. > :09:21.Michael... Are quick at making Michael... Are quick at making
:09:21. > :09:27.these. Yeah. No. Hopefully, I have done a bit better than that.
:09:27. > :09:33.have been practising I take it? You liar! Unfortunately, you weren't
:09:34. > :09:42.quicker. You did it in 24. 46 seconds... Well done. There you go.
:09:42. > :09:48.Will Richard get his idea of food heaven or food hell? Our chefs will
:09:48. > :09:52.make their choices whilst you enjoy a fabulous final recipe from Raymond
:09:52. > :10:02.Blanc. He has a stunning dish for us today, a quail's egg ravioli, but
:10:02. > :10:09.
:10:09. > :10:16.first, he's getting all emotional has been cultivating micro herbs
:10:16. > :10:21.grown very, very small,
:10:21. > :10:23.when the flavour is so fresh. What do we have here?
:10:23. > :10:27.This is baby coriander.
:10:27. > :10:30.Goodness me! Mmm.One shoot. Wah!
:10:31. > :10:35.What I love about these, it's a micro world of micro herbs.
:10:35. > :10:40.They are absolutely delicious. I'm going to use that one definitely, sage.
:10:40. > :10:44.Even micro, they still have... They are packed with power.
:10:44. > :10:49.This is winter savory and it is explosive.
:10:49. > :10:50.It's absolutely gorgeous.
:10:50. > :10:55.Very much a flavour like thyme and, like Richard says, really packed with flavour.
:10:55. > :10:56.Oh, look at that!
:10:56. > :10:59.One of my favourites - little baby cucumbers.
:10:59. > :11:02.Imagine on a little dish.
:11:02. > :11:05.I'm going to cry. I get very emotional.
:11:05. > :11:09.I think most women are going to get- very emotional when they see your micro cucumbers.
:11:09. > :11:18.This is true. Yeah, they're lovely.
:11:18. > :11:23.Richard's micro herbs will add the finishing touches to Raymond's final dish.
:11:23. > :11:26.A beautiful quail's egg ravioli.
:11:26. > :11:31.A single poached egg encased in spinach and Parmesan wrapped in silky pasta.
:11:31. > :11:33.The dish is drizzled with beurre blanc,
:11:33. > :11:37.topped with wild mushrooms, deep fried sage leaves and micro herbs.
:11:37. > :11:41.I've done my pasta. 250g of very strong flour,
:11:41. > :11:45.two whole eggs, one egg yolk, a pinch of salt,
:11:45. > :11:50.one tablespoon of water to give the stretch to the pasta.
:11:50. > :11:53.It's been rested half an hour in the fridge,
:11:53. > :11:55.or up to two hours if you want to.
:11:55. > :11:59.Then... Oh, my God, that's the small, horrible one you've given me again.
:11:59. > :12:04.Raymond rolls the pasta until it becomes almost transparent.
:12:04. > :12:08.You notice the pasta... CLINKING
:12:08. > :12:10.It's a good design, isn't it?
:12:10. > :12:14.It's like an old, battered car.
:12:15. > :12:20.Adam, please could I have a tray, please?
:12:20. > :12:23.As you can see, already you can see my hands behind.
:12:23. > :12:26.I can see it from here anyway.
:12:26. > :12:29.The pasta is covered and chilled.
:12:29. > :12:31.Merci, Adam. In the fridge.
:12:31. > :12:36.Tres bien. So, now we're going to prepare the filling for the ravioli.
:12:36. > :12:45.To finely chopped cooked spinach, Raymond adds 20 grams of grated Parmesan.
:12:45. > :12:50.He fills moulds with the spinach and Parmesan mixture.
:12:50. > :12:53.What I'm going to do now is little nests.
:12:53. > :12:57.I'm going to press right inside, create a hollow,
:12:57. > :13:00.which is going to hold the quail egg later.
:13:00. > :13:03.Tres bien. So, you've got your little nest here.
:13:03. > :13:08.While the spinach mix chills, Raymond prepares his star ingredient.
:13:08. > :13:14.We are going to fill in the middle of the ravioli a beautiful quail egg,
:13:14. > :13:17.and, if you wish, a hen's egg. You decide.
:13:17. > :13:23.The eggs go into gently boiling water and a dash of vinegar.
:13:23. > :13:27.You need that vinegar to firm up the egg white around the yolk
:13:27. > :13:28.so it's tight together,
:13:28. > :13:32.unless your egg white has just been come out from the hen.
:13:32. > :13:35.And it's pretty rare to get them like that.
:13:35. > :13:39.The hens' eggs are poached for one and a half minutes.
:13:39. > :13:42.The quails' eggs take 30 seconds.
:13:42. > :13:48.So, we're going to place delicately...
:13:48. > :13:49.our eggs.
:13:49. > :13:57.Put them in the little moulds, the little nests voila.
:13:57. > :14:02.Raymond tops the egg and spinach parcels with freshly shaved Parmesan.
:14:03. > :14:04.Or black truffle.
:14:04. > :14:08.If you're lucky to have a nice truffle at home.
:14:08. > :14:11.Next, Raymond moves on to the ravioli.
:14:11. > :14:14.Like that. Tres bien.
:14:14. > :14:17.You can stretch it a little bit.
:14:17. > :14:23.But no holes, because the water will log itself inside and your ravioli will be completely ruined.
:14:23. > :14:28.He presses the pasta together without using egg or water to bind.
:14:28. > :14:31.You just... And you push.
:14:31. > :14:34.You're sticking the two ravioli sheets together.
:14:34. > :14:39.Make sure you push the air out. You don't want any air here.
:14:39. > :14:45.Then use an appropriate cutter.
:14:45. > :14:51.With the ravioli assembled, Raymond moves on to make a light sauce, a beurre blanc.
:14:51. > :14:56.To a hot pan of shallots and reduced vinegar he adds water, cold butter...
:14:56. > :14:59.By putting in cold butter you can create an emulsion.
:14:59. > :15:03...and chopped tomato.
:15:03. > :15:06.So, my water is boiling.
:15:06. > :15:08.Raymond drops the ravioli into boiling water.
:15:09. > :15:13.Four to five minutes depending on their size will cook the eggs perfectly.
:15:13. > :15:15.Oeuf de poule five minutes.
:15:15. > :15:18.The quail eggs, oeuf de caille, four minutes.
:15:18. > :15:21.C'est tellement facile. It's much easier.
:15:21. > :15:31.I think everyone should speak French. That would be much easier!
:15:31. > :15:36.Tres bien, the quail eggs are ready here.
:15:36. > :15:40.To serve, Raymond drizzled the buerre blanc around the ravioli,
:15:40. > :15:44.adds chicken jus and a scattering of sauteed wild mushrooms.
:15:44. > :15:49.Crushed hazelnuts add another layer of taste and texture.
:15:49. > :15:52.And the finishing touch... some deep-fried sage leaves.
:15:52. > :15:54.They're very mild now, very crusty.
:15:55. > :15:56.Really delicious.
:15:56. > :16:06.And the micro herbs.
:16:06. > :16:07.
:16:07. > :16:12.Richard, you're going to be my judge now, OK? Well, OK.
:16:12. > :16:14.Look.
:16:14. > :16:22.Oh, my word. Look at that.
:16:22. > :16:25.I will add a bit more Parmesan. Mmm.
:16:25. > :16:27.A bit more hoomph. Do you agree?
:16:27. > :16:30.Yeah, but you still taste it coming through. Yeah. Mm-hm.
:16:30. > :16:35.You taste the egg, spinach, just little bounces of flavour right the way through.
:16:35. > :16:37.Really, really lovely.
:16:37. > :16:41.One out of 10, how much? 11.
:16:41. > :16:46.Best score I've ever had, 11 out of ten.
:16:46. > :16:56.For recipe details please go to.
:16:56. > :17:04.
:17:04. > :17:04.Food
:17:04. > :17:04.Food heaven
:17:04. > :17:08.Food heaven would
:17:08. > :17:13.tastes - pork mince and beef mince, to go with a variety of different
:17:13. > :17:17.things, fresh pasta I know you absolutely love, so a classic
:17:17. > :17:21.Italian ragu with that, then over here we've got some mustard or
:17:21. > :17:27.elements of making our own mustard with some beer, a little bit of
:17:27. > :17:33.beans there to add to the salad and a nice buttery mashed potato to go
:17:33. > :17:38.with it. What do you think these three have decided? It was 3-2 to
:17:39. > :17:44.heaven at home. 3-2 at home. I think they're very nice people. I think
:17:44. > :17:54.they'd probably go for heaven. think so as well. Yes! What we're
:17:54. > :17:56.
:17:56. > :18:00.going to do is get the ragu started, so we've got some chopped onion,
:18:00. > :18:02.then we have some celery and carrot. What the guys are going to do - I am
:18:02. > :18:08.going to give them ingredients to make the pasta. We have eggs, flour,
:18:08. > :18:13.salt. Why are they so brown? Organic eggs, organic, free range. You can
:18:13. > :18:19.do it in the blender. That's all right. We place the whole lot in the
:18:19. > :18:25.blender. See how easy it is to make the pasta? You have three chefs. I
:18:25. > :18:30.don't have three chefs. You can take this with you! We'll start the base
:18:30. > :18:38.of the ragu on. What we're going to do is chop the onions first of all
:18:38. > :18:43.and get this started in the sauce pan, then another onion. The flour
:18:43. > :18:47.goes in, egg goes in, a pinch of salt, a little bit of oil possibly.
:18:47. > :18:53.You knew all along I was going to get heaven? I actually didn't know
:18:53. > :19:00.what Michael had chosen. Like-wise. I didn't know what you had chosen.
:19:00. > :19:05.It is always a surprise. I am delighted. We'll throw the oil in -
:19:05. > :19:10.the least amount of oil to get this going, then we go with the onions.
:19:10. > :19:16.As I was stying you, that dish I mentioned with the tomatoes, rather
:19:16. > :19:19.than just go to the supermarket and buy any tinned tomts, look on the
:19:19. > :19:25.back and they'll have the name San Marzano. They come from Naples.
:19:25. > :19:32.These are the famous tomatoes they produce all around Naples that go in
:19:32. > :19:36.the pizza bases. That's tinned San Marzano tomatoes. They look like tin
:19:36. > :19:40.tinned tomatoes but they're a lot sweeter. San Marzano.You can grow
:19:40. > :19:46.them in the UK, not as well as in Italy, but you can grow them in the
:19:46. > :19:54.UK as well. In we go with the garlic. Very good.Get this lot
:19:54. > :19:57.started. What does ragu actually mean? Stew.Stew. Simple, isn't it?
:19:57. > :20:02.Generallitis it can have just tomatoes in it, but traditionally it
:20:02. > :20:06.has a little bit of pork and sometimes bacon or pancetta you can
:20:06. > :20:11.put in there as well, different recipes, but a little bit of
:20:11. > :20:18.sellcry, and we've got some carrots, start that off, and you can see we
:20:18. > :20:22.have our pasta. Have you got a pasta machine? Yeah.To make the pasta?
:20:22. > :20:29.am just going to knead it for a couple of minutes until it's really
:20:29. > :20:32.lovely and smooth. And then you would allow to it rest, say, for
:20:33. > :20:36.about half an hour or an hour to allow the gluten to relax, then roll
:20:36. > :20:40.it out, but you can go ahead and roll it straight away, and that's
:20:40. > :20:47.what you're looking for. It's quite difficult to knead, shouldn't be
:20:47. > :20:51.too... Fresh pasta is - you can't beat it, can you? It's so good.
:20:51. > :20:57.with our ragu, we've got the beef - this is the key to this - don't buy
:20:57. > :21:04.the cheap stuff. You get what you pay for with beef mince. Generally,
:21:04. > :21:09.the cheap cheaper it is, the more fat it has. It all dissolves out of
:21:09. > :21:13.it and you end up with less mince. It's more cost effective to buy good
:21:13. > :21:23.quality stuff so it doesn't break down too much. If we take the beef
:21:23. > :21:26.
:21:26. > :21:36.mince, pop that in as well in the pan and the pork . We've got some
:21:36. > :21:36.
:21:36. > :21:41.tal tagly telly there. Rolled out onto sheet sheets. We have a machine
:21:41. > :21:46.but you can use a rolling pin for a long time. You should be able to
:21:46. > :21:53.read a newspaper through it. Michael is cutting it here. What can I do?
:21:53. > :21:58.So the camera can see, Michael - there you go, just falls through.
:21:58. > :22:04.Very good. In here we have tomato puree. You need cook it out a little
:22:04. > :22:09.bit. We're browning this meat off. That's the key to that. Is there
:22:09. > :22:16.salt in the water? Not yet. I will put it in in a second. Red wine goes
:22:16. > :22:23.in. Yeah.And then, as I was saying, this is really the key to this -
:22:23. > :22:27.these tinned San Marzano tomatoes . If you just put those tomatoes with
:22:27. > :22:32.garlic, olive oil and basil, bring it to the boil and cook it for about
:22:33. > :22:39.ten minutes, you can put bread in it and serve it as a soup. Sounds
:22:39. > :22:45.delicious. Lid on. I can do that if you want. On we go with the fresh
:22:45. > :22:50.basil, throw that in as well. want to do this? Breaking it up. You
:22:50. > :22:58.can break it up into chunks. It all starts to break down while it's
:22:58. > :23:04.cooking. Yeah.Do you still get time - you love your food, but do you get
:23:04. > :23:10.time to cook at home? You have a tremendous amount to work on.
:23:10. > :23:13.to cook at home, something simple, and of course, the Five Two Diet is
:23:13. > :23:18.very simple. Tell us about this. It's the latest trend, is it?
:23:18. > :23:23.it was on television. It's the latest trend. A lot of people are
:23:23. > :23:31.doing it, and it really loses weight for you. I have lost about 12 pounds
:23:31. > :23:37.in five weeks. Wow.So five days you eat absolutely normally. What you
:23:37. > :23:44.want. Yeah. Then two days... Two days you fast, and I think it's
:23:44. > :23:48.better to try to not have a lunch. You have breakfast and a dinner - a
:23:48. > :23:55.You have breakfast and a dinner - a supper. This can go straight in here
:23:55. > :24:02.now. James, shall I...Yet. We can mix this together. The secret of
:24:02. > :24:07.this is to gently cook it. So lid on. Cook that for a good 45 minutes
:24:07. > :24:11.ideal ideally. Then we can now concentrate on our pasta in a
:24:11. > :24:17.minute, because this one has been cooking, you see? Oh, yes.What
:24:17. > :24:22.we're going to do is finish this off. We've got a little salad
:24:22. > :24:25.Michael is finishing off, a simple green salad. When you buy this, use
:24:25. > :24:31.inside the leaves because the outside can be bitter, the green
:24:31. > :24:38.part, so use the inside which are nice and fresh-tasting. What do you
:24:38. > :24:46.call that? Frizz e. Put a little bit of butter in here - because it's me,
:24:46. > :24:52.and a good pinch of salt. Now, for your pasta - take the pasta, throw
:24:52. > :24:58.that in. With it being fresh pasta, a minute, no more. One minute?Even
:24:58. > :25:03.less than that, yeah. We've got this pan on here. This pan can be used to
:25:03. > :25:08.finish off our sauce, of course, but all you're going to do is literally
:25:08. > :25:16.take this out after a minute, should come to the top, no oil in there,
:25:16. > :25:20.just plenty of salt, take this out, into the pan. Ah.Like that. If you
:25:20. > :25:25.could get me some fresh basil as well, plenty of ripped-up basil,
:25:25. > :25:29.thank you, to put in there at the end, then we can take some of this
:25:29. > :25:35.ragu, which I'll give you now - take this out which has been cooking. See
:25:35. > :25:42.that? That's all reduced down in the sauce. Lovely.What we do is finish
:25:42. > :25:49.this in the pan. So this all sits in here. Mix this together, and the key
:25:49. > :25:54.to this is finishing it off in the pan. You don't put a pile of dry
:25:54. > :26:03.pasta on the plate. Switch it off now. A little bit of basil going in,
:26:03. > :26:08.please, guys. Thank you. Some black pepper. Mmm.Pinch of salt. Go on. A
:26:08. > :26:12.little bit more. A little bit more. That's it. And you've got this -
:26:12. > :26:20.you're actually cooking the sauce with some pasta. That looks
:26:20. > :26:26.wonderful. Come over here. I'll just get - we'll serve a big bowl of it.
:26:26. > :26:31.Why not? A proper portion. That's 500 calories all right! I would be
:26:31. > :26:40.no good on that five minutus two, whatever it is. I would be hopeless.
:26:40. > :26:44.I think on day two I would just have a bar of chocolate, go to sleep - I
:26:44. > :26:50.have had my 600 calories. That would be it really. You know it's true,
:26:50. > :26:53.though. The great thing about the Five Two Diet is the fasting days
:26:53. > :26:59.are quite tough, but you know the next day you can eat. You can have a
:26:59. > :27:09.block of butter, lovely. You can't have alcohol for the two days? No.
:27:09. > :27:10.
:27:10. > :27:17.That's a lot of calories, Rachel. Next week... Done this week! Tell us
:27:17. > :27:24.what you think of that. While you're diving into that, tell us when
:27:24. > :27:32.you're appearing on stage? The 15th of this month until the 31st, Little
:27:32. > :27:42.Hotel on the Side. To go with this Susy Atkins has chosen frat frat
:27:42. > :27:44.
:27:44. > :27:49.available from Marks & Spencer available from Marks & Spencer
:27:49. > :27:52.priced at 7.99. -- frattata. It's so easy to make! There was three of
:27:52. > :27:59.you! LAUGHTER
:27:59. > :28:03.How do I do it with - can I do it with two? You can. You can do that
:28:03. > :28:09.on your five days, while you're working. Dive into that. Tell us
:28:09. > :28:14.what you think. We have another great wine choice to go with it.
:28:14. > :28:21.love the mix of meat. I think it works well rather than just use
:28:21. > :28:30.beef. Where is this from?This one, Marks & Spencer. What country?You
:28:30. > :28:35.asked. Country of origin.Anyway, it's from - Italy. Perfect match.
:28:35. > :28:38.Everybody is going mad on my Twitter. I promised whether I would
:28:38. > :28:44.ask you if you would say something. Do you want to leave the last line
:28:44. > :28:49.to you? No! That's all from us on Saturday Kitchen Live. Thank you to