:00:08. > :00:12.4th good morning. The weekend is here, and so is 90 minutes of
:00:12. > :00:22.mouth-watering food from some of Britain's best chefs. This is
:00:22. > :00:37.
:00:37. > :00:40.Welcome to the show. Cooking With me live in the studio are two
:00:40. > :00:45.billion chefs. First, the man in charge of the award-winning food at
:00:45. > :00:49.the beautiful Berkshire Spa Hotel, The Vineyard near Newbury. Making a
:00:50. > :00:53.long overdue return to the show, is the ease fabulous Mr Daniel
:00:53. > :00:57.Galmiche. And next to him, a man who previously held the reins at
:00:57. > :01:02.the Michelin-starred Maze in London. He has created a new way of dining
:01:02. > :01:07.at his new restaurant, Pollen Street social. It is Jason Atherton.
:01:07. > :01:15.Good morning to you both. Daniel, what is on the menu? Spanish,
:01:15. > :01:19.Italian? French. A nice fillet of sea bass, pan-fried, with a bit of
:01:19. > :01:26.pancetta and spring onion and a sauce vierge. Sauce vierge is olive
:01:26. > :01:34.oil-based? Olive oil best, with it a bit of tomato, some flat parsley,
:01:34. > :01:38.a touch of Basil. You can use the herbs you want. French is not on
:01:38. > :01:43.the menu for you, Jason? No, we are going to northern Spain, to the
:01:43. > :01:48.Basque region. We will do a beautiful roasted squid, and we
:01:49. > :01:55.will serve that with piperade and some lovely herbs and chicken thigh.
:01:55. > :01:59.A lot of people have not done this piperade. It is very simple?
:02:00. > :02:03.onions, white onions, smoked paprika, ham, sweet peppers and
:02:03. > :02:07.tomatoes. Two delicious sounding dishes.
:02:07. > :02:12.And we have a great line-up of foodie films from the BBC archive.
:02:12. > :02:15.Today we have helpings from Rick Stein, the great British menu and
:02:15. > :02:18.Keith Floyd. Our special guest has appeared in
:02:19. > :02:26.some of the most popular shows on British TV including Coronation
:02:26. > :02:32.Street and Waterloo Road. She was back on our screens last week with
:02:32. > :02:38.her latest comedy drama, Mount Pleasant. It is Angela Griffin.
:02:38. > :02:45.am so J foodie. You take pictures of the dishes you cook as well, and
:02:45. > :02:49.tweaked them? Yeah. I am having a bit of an obsession and moment with
:02:49. > :02:54.Yotam Ottolenghi. So we are making lots of his dishes and tweeting
:02:55. > :02:59.them. I am so proud of them. Do you get the kids involved? Is it
:02:59. > :03:05.because you are a mum? No, it is because me and my husband love food.
:03:05. > :03:10.It does get passed down to our children, and both my daughters
:03:10. > :03:17.will be watching. They have a passion for it. They are seven and
:03:17. > :03:23.four. One of them has her own curry. But me and Jason really love food.
:03:23. > :03:26.The kids will be watching CBeebies! At they are not! We will be doing
:03:26. > :03:31.Food Heaven Or Hell for Angela. Something based on your favourite
:03:31. > :03:36.ingredient and your worst one. Our guests will decide what you are
:03:36. > :03:42.eating. Food heaven? This is a lot of people's heaven. It is lobster.
:03:42. > :03:48.Where I grew up, there was not much lobster around. I used to have crab
:03:48. > :03:52.sticks! So when you are younger, you go, when I am older, I will
:03:52. > :03:57.have caviar and lobster and champagne. And the lobster has
:03:57. > :04:02.stuck. It took me a long time to eat seafood and fish. And with
:04:02. > :04:07.lobster, there are no bones. It has such a meaty texture. You can put
:04:07. > :04:15.it in a curry. You might as well write a recipe for a. And your food
:04:15. > :04:21.hell? I really don't want this! Mackerel. I absolutely hate it. I
:04:21. > :04:26.don't just not like it, I hate it. It is because people do not have
:04:26. > :04:30.the freshest mackerel. No. I have been to amazing restaurants where I
:04:30. > :04:39.have had the freshest mackerel from the sea. I have seen people fish
:04:39. > :04:43.them. I hate it. So it is lobster or. I have a lobster thermidor in
:04:43. > :04:49.mind. The lobster is cooked and covered with cream, white wine,
:04:49. > :04:54.lemon juice and mustard, before being topped with cheese and a put
:04:54. > :04:59.under a hot grill. It would be served with Caesar salad. Or
:04:59. > :05:04.Angela's food hell is mackerel, coated in honey and mustard, but
:05:04. > :05:12.under a grill and served with chunky avocado, lime, double cream
:05:12. > :05:15.and watercress. I can't. I wish I had said I was allergic to it.
:05:15. > :05:20.have to wait until the end of the show to see which one Angela gets.
:05:20. > :05:23.Let's meet our other guests. Today we have two its members of staff
:05:23. > :05:27.from the Scarborough General Hospital. I have been living with
:05:27. > :05:31.them for the past three or four months to improve the food there.
:05:31. > :05:37.It is for a new programme which starts on BBC One next week. So I
:05:37. > :05:46.will cook for them this morning. Pat, you are the catering manager.
:05:47. > :05:56.You have been there? 21 years this month. So Irving how many patients
:05:57. > :05:57.
:05:57. > :06:03.a day? We have 350 patients, serving 1100 meals a day. And you
:06:03. > :06:13.are the head chef, Sharon. How much do you have to spend on each
:06:13. > :06:20.
:06:20. > :06:25.patient? �3.49 a day. Enjoy the show. You can help decide what
:06:25. > :06:35.Angela will be eating at the end of the show. Lobster will not be on
:06:35. > :06:42.
:06:42. > :06:46.the menu at the hospital. If you have any questions, call the show.
:06:46. > :06:52.We will be asking you whether Angela should get bad Food Heaven
:06:52. > :06:58.Or Hell. Bit of a no-brainer. Let's cut now. This is a Frenchman in
:06:58. > :07:02.charge of the award-winning boccia restaurant, The Vineyard at the
:07:02. > :07:10.Stock Cross. It is Daniel Galmiche. 8 to have you back off. And you are
:07:10. > :07:15.cooking a French dish. What is it? A fillet of sea bass today. Which
:07:15. > :07:18.we will pan fry and serve with sauteed potatoes. We will blanch
:07:18. > :07:25.the potatoes first and put some fennel in to give flavour to the
:07:25. > :07:32.water. And a sauce vierge. pancetta. The tell me about the sea
:07:32. > :07:39.bass. It is line caught sea bass, and you can now buy lovely farmed
:07:39. > :07:49.sea bass. But the farmed sea basses much smaller. Yes. And equally good
:07:49. > :08:03.
:08:03. > :08:10.curling up? A little bit. Can you do this dish with mackerel, Daniel?
:08:10. > :08:20.No. Yes, actually! Sauce vierge can go with anything, chicken as well.
:08:20. > :08:27.
:08:27. > :08:37.Yes. It is like a warm dressing, really. Skin first. Always skin
:08:37. > :08:37.
:08:37. > :08:44.first. Yeah, I want to give a nice bit of crisp to the skin. So,
:08:44. > :08:51.potatoes. You are going to soften them down with some olive oil. This
:08:51. > :09:01.sauce is made out of olive oil. Correct. Do you want some butter? I
:09:01. > :09:11.know Frenchmen like butter. I will put some butter in. Not right now.
:09:11. > :09:16.
:09:16. > :09:24.from? It is really French home cooking. Is it from your new book?
:09:24. > :09:32.That would be from my new book, thank you! Yes. It just came out. I
:09:32. > :09:42.am happy and a bit nervous. Is it your first book? It is, yes.
:09:42. > :09:43.
:09:43. > :09:49.would you define brasserie cooking? For me, it's it comes from a
:09:49. > :09:54.different regional places. It is specialties back down from grandma
:09:54. > :09:59.to mother to daughter. And they have adapted them win in in a
:09:59. > :10:09.brasserie. When you go to different regions in France, you find these
:10:09. > :10:10.
:10:10. > :10:17.recipes which are regional. There are so many different regions in
:10:17. > :10:24.France with different styles of dishes. Techniques are different
:10:24. > :10:28.the further down the coast you go. Even neighbouring towns claimed to
:10:28. > :10:35.have the correct recipe or the best recipe. There is always competition
:10:36. > :10:41.between towns. Her where would this dish originates from? Is it one of
:10:41. > :10:48.your mother's? This one is Mediterranean. It comes from my
:10:49. > :10:55.great aunt and my mum, who inspired me to cook when I was young. I went
:10:55. > :11:02.to your wedding. You were running around like a little puppy dog.
:11:02. > :11:08.little bit! The biggest wedding cake in the world, I think it was.
:11:08. > :11:17.The reason behind that is because Clare is originally half-Italian
:11:17. > :11:25.and half English. I wanted to surprise her. So it was a copy of
:11:25. > :11:35.the Coliseum, because they are from Roma originally. And -- from Rome
:11:35. > :11:39.
:11:39. > :11:44.originally. So it was a way of marking the origin. So we have cut
:11:44. > :11:53.the potatoes with a bit of fennel. It is just to flavour it a bit.
:11:53. > :12:03.do not use the fennel, it is just for flavour? Yes. I keep the skin
:12:03. > :12:06.
:12:06. > :12:10.on the potatoes. If you want to ask the show a question, call in. You
:12:10. > :12:17.can find Daniel's recipe and the other recipes from the show on our
:12:17. > :12:25.website. The lime has gone in. So the sauce vierge is shallots, lime
:12:25. > :12:35.or lemon. Really good quality olive oil. And the tomatoes go in just as
:12:35. > :12:36.
:12:36. > :12:46.it is warming up, and then chopped herbs. Have you got pancetta there?
:12:46. > :12:48.
:12:48. > :12:58.The potatoes have been plunged. -- Blanche. If you want to do your
:12:58. > :12:59.
:12:59. > :13:06.potatoes with bacon, that is a good way to do it. Those people who have
:13:06. > :13:14.not been to your restaurant, it is a big restaurant. And a hotel.
:13:14. > :13:24.is a big restaurant. But wine is a big theme? The reason it is called
:13:24. > :13:26.
:13:26. > :13:36.The Vineyard is because it is based on a Californian house. We have a
:13:36. > :13:37.
:13:37. > :13:47.massive wine list. Is is the key to cooking fish properly. Just turn it
:13:47. > :13:55.
:13:55. > :14:00.finish off the fish? That would be lovely. With butter. We love butter.
:14:00. > :14:10.It is a fundamental part of cooking in France, isn't it? Yeah, we use a
:14:10. > :14:17.
:14:17. > :14:23.lot of butter. It gives a colourful, nutty flavour to things. You are
:14:23. > :14:28.looking a bit intense, Angela. have you put the butter in and the
:14:28. > :14:32.fish skin-side down? We put the fish in asking first to give a nice
:14:32. > :14:42.crispy this. Flick it over to finish cooking, and put a drop of
:14:42. > :14:42.
:14:42. > :14:52.butter in the oil and just finish Pat is trying to figure out how
:14:52. > :14:57.
:14:57. > :15:07.that I have! It is farmed, it is cheaper, more affordable. You can
:15:07. > :15:12.almost do a dish for that. �3.49, a year. I take my hat off, because to
:15:12. > :15:16.do so many... They are the hardest working crew. I am sure. A touch of
:15:16. > :15:22.balsamic vinegar in here. Yes, I like a touch of acidity and
:15:22. > :15:27.sweetness. We are nearly there. This sauce vierge goes well with
:15:27. > :15:31.any barbecue meat, chicken. It is a dressing, really. You can mix the
:15:31. > :15:38.herbs, it does not have to be parsley. You can use chervil,
:15:38. > :15:44.chives. Tarragon is nice. You can put tarragon, yes. Ready when you
:15:44. > :15:54.are. Yes. So the fish is cooked, literally turn it over ones like
:15:54. > :15:56.
:15:56. > :16:01.The fennel has just gone into the potatoes for flavour, that is it.
:16:01. > :16:11.Yes, you can put different herbs, crushed and garlic in here. Just
:16:11. > :16:12.
:16:12. > :16:22.finishing this. There you go. you very much. Ready when you are.
:16:22. > :16:26.
:16:26. > :16:32.browser referred. No, six people can really enjoy it, too. That was
:16:32. > :16:40.the main focus for the book as well. It is food people could relate to,
:16:40. > :16:44.you know. And the idea of the sauce, as soon as you add the tomatoes, do
:16:44. > :16:52.not heat it up any more, otherwise it starts to colour the source.
:16:52. > :16:56.Warm it up, that is it. A small drop of that. It looks delicious.
:16:56. > :17:04.Do not forget, this is from Daniel's new book. What is the name
:17:04. > :17:14.of Bish? Pimlott asked -- billet of sea bass with spring onions and
:17:14. > :17:19.
:17:19. > :17:23.that, live and fork at the ready. Do you know what? This could be a
:17:23. > :17:29.heavenly dish for me, I have got to say. Breakfast, dive in. I know it
:17:29. > :17:34.is bad that I do not eat the skin. You are going to love it. I am not
:17:34. > :17:39.massively into the skin. I'm going to go there. Even when it is crispy,
:17:39. > :17:49.I am not into it. You could do any fish like this, salmon. Yes,
:17:49. > :17:51.
:17:51. > :17:55.absolutely. Sea bream, Isle of sea bream. Chicken. Oh, my God! Did you
:17:55. > :18:00.not just me to pass it down? I know you too well, you would have kept
:18:00. > :18:05.eating it! That is absolutely beautiful. The sauce vierge is
:18:05. > :18:09.delicious. The balsamic is good. gives you a touch of acidity. It is
:18:09. > :18:15.so simple to make. I did not realise that you had to continue
:18:15. > :18:22.cooking the herbs. The flavour is dispersed straight away, give the
:18:22. > :18:27.freshness, the colour. I like the way he calls at home cooking. I
:18:27. > :18:37.cannot come that in Skegness! Atkin is in Cheshire this week, so
:18:37. > :18:41.
:18:41. > :18:45.what did he choose to go with his I have come to Crewe Hall, former
:18:45. > :18:55.residents of the Crewe family, and I'm heading to the town of the same
:18:55. > :18:59.
:18:59. > :19:03.name to find some great wines to go Daniel, your sea bass, fan and
:19:03. > :19:07.spring onion dish is appealing and subtle, so I am after a wine that
:19:07. > :19:11.will complement it rather than compete. If I were in a French mood,
:19:11. > :19:15.I might choose something like this. Because of the sauce vierge, I want
:19:15. > :19:25.something with a Mediterranean twist. The wine I have chosen is a
:19:25. > :19:30.Italy is much better known for its red wine, things like Chianti, and
:19:30. > :19:33.it is for its wide, but that is changing thinks to grey varieties
:19:33. > :19:39.like Falanghina. It is one of hundreds of local grape varieties
:19:39. > :19:48.that are only grown in Italy and nowhere else. This one comes from
:19:48. > :19:51.maples, and it is absolutely On the nose, it is wonderfully
:19:51. > :19:58.aromatic with Nuts of aniseed and spice that go really nicely with
:19:58. > :20:02.the fennel in the dish. On the There are flavours of citrus fruit,
:20:02. > :20:06.pear, green olive, and that fennel again. The acidity in this wine
:20:06. > :20:11.works really nice with the lime and tomatoes in the sauce vierge. It is
:20:11. > :20:15.subtle enough to partner the sea bass but also works well with the
:20:15. > :20:21.Padgett and potatoes. Daniel, who needs Pino Raisha when you can
:20:21. > :20:25.drink Falanghina? You are just got to remember how to pronounce it!
:20:25. > :20:30.What do you reckon? I think it is very fresh, the touch of acidity
:20:30. > :20:36.you need for the dish, good balance, really nice. Under �6, a bit of a
:20:36. > :20:40.bargain. I have never tried it before. The girls are happy with
:20:40. > :20:47.it! Jason has not managed to taste any of the fish. But the wine is
:20:47. > :20:57.good. The dish is lovely, the sauce is gorgeous. That is the entire May
:20:57. > :21:04.
:21:04. > :21:11.Day! Yes! He could join us in the Latex, Jason has something Spanish
:21:11. > :21:17.inspired to show us. What is it? is babies bred... I would get it
:21:17. > :21:22.out in a minute, baby squid with chicken thigh, piperade. First,
:21:22. > :21:26.let's continua our seafood Odyssey with Rick Stein. He is in Australia
:21:26. > :21:36.today, taking a break from cooking to enjoy a spot of fishing Aussie
:21:36. > :21:38.
:21:38. > :21:43.That beach, you know that expression life is a peach?
:21:43. > :21:47.Whenever I hear that, that is the beach I think about, and also I
:21:47. > :21:52.think about people like Sally Jenner's that have to be on that
:21:52. > :21:57.beach, beautiful, lovely, blond Australian girls. That is a
:21:57. > :22:00.typically male view, but their zest for the outdoors is so infectious.
:22:00. > :22:07.Everything is so bright and blue and yellow. It reminds me of that
:22:07. > :22:12.painting of David Hockney's of a swimming pool, a bigger splash.
:22:12. > :22:16.What would life be if he could not fish? You said it! On a day like
:22:16. > :22:20.this, who cares if we catch a fish? The whole fun is just being here.
:22:20. > :22:24.This is the sort of day that Queensland is famous for. When you
:22:24. > :22:30.do this all day, you can come and build a fire and cook the catch, it
:22:30. > :22:36.is the ultimate. And a few tinnies. Yes, that is it, you are getting
:22:36. > :22:41.the window! You never go to the beach without your tinnies. I love
:22:41. > :22:47.cooking fish because I love fishing! With that, it has always
:22:47. > :22:51.been go along with the boys on the You are the girl, you cook! Sally
:22:51. > :22:55.is on television in Queensland. She is so good at cooking on television
:22:55. > :23:00.that I felt a bit clumsy. I have been down to the beach to collect
:23:00. > :23:04.these leaves. They are I lovely spindly little leaf that grows
:23:04. > :23:08.around all the beaches in Australia. Not-so-good to eat, although I do
:23:08. > :23:12.believe that some birds eat them. What we are going to do is use them
:23:12. > :23:16.for a smoking affect on the fish and use it as a bed to rest the
:23:16. > :23:20.fish on. What we do is put it all into the bottom of the frying pan
:23:20. > :23:29.here, and you can see it makes a lovely soft bed for our fish to lie
:23:29. > :23:34.fishing, so I went to the store and picked up this. This is a small
:23:34. > :23:37.snack bar. He is cleaned, gutted and scale. Inside his belly, some
:23:37. > :23:42.lemon or lime slices. There are enough flavours going into the rest
:23:42. > :23:47.of the dish that we do not need to season the fish. A few more leaves
:23:47. > :23:52.over the top of him like that, put him to bed. A few slices of lemon
:23:52. > :23:57.grass box that I have got there, which will infuse a little bit more
:23:57. > :24:01.flavour in the dish. -- stalks. He is going to start smoking for about
:24:02. > :24:06.five minutes. I have got some garlic here, a nice big chunks. I
:24:06. > :24:10.have not bothered cutting it up too small. Same with some shallots,
:24:10. > :24:14.mostly the White Bar. We are going to caramelise those ingredients. It
:24:14. > :24:19.will just take a couple of minutes, a little bit more cooked than just
:24:19. > :24:24.softened. I am making a tomato sauce, using bush tomatoes. It is
:24:24. > :24:29.an indigenous... What are they? They are also called Desert raisins,
:24:29. > :24:36.and they are like a sultana. These have been reconstituted. They taste
:24:36. > :24:40.like sun-dried tomatoes, a slightly smoky, coconut taste. You are right,
:24:40. > :24:45.a very intense flavour. Because they are quite strong, and using
:24:45. > :24:49.cherry tomatoes also, but they will put a nice edge of the source.
:24:49. > :24:53.Really good bush tucker! It is my good bush tucker ingredients to
:24:53. > :24:57.show the English bowlers. They have caramelised now, in with the cherry
:24:57. > :25:02.tomatoes. That will give it some great colour in the dish. The bush
:25:03. > :25:06.tomatoes are roughly chopped. These lime leaves, sliced into the dish,
:25:06. > :25:10.give a nice edge to the tomato sauce. Now that we have got the
:25:10. > :25:15.fish with a little bit of smoke, there will be quite a lot when we
:25:15. > :25:22.take the lead off, we pour in a bit of water. Can you spell that?
:25:22. > :25:29.wow. The lemon coming from the lemon grass. It is like tables are
:25:29. > :25:33.of that is what it is, real bush tucker here. We finish the process
:25:33. > :25:38.by steaming the fish for about another six minutes. The chutney is
:25:38. > :25:42.nicely cooked down. To finish at off, about a teaspoon of sugar and
:25:42. > :25:48.a squeeze of fresh lime juice or lemon juice. That balance of
:25:48. > :25:55.sweetness and sour. Let's see what has been happening under here. And
:25:55. > :26:00.there we have our little Slapper. - - snap up. It is nicely cooked
:26:00. > :26:05.right down to the bone. Brilliant. With our smoky bush tomato chutney,
:26:05. > :26:10.we have got a bit of Australian fit for you. Are you nervous? I am, it
:26:10. > :26:17.is the moment of truth! It is very nice, it is really good. You must
:26:17. > :26:22.try some of the chutney. A of course. That is fantastic! I'm
:26:22. > :26:27.going to take this one back. It is really good. I was a bit worried it
:26:27. > :26:32.would be too smoky, but it is not. Being such a fine white fish, you
:26:32. > :26:41.do not want too much smoke. Just the soft smoke. This is great.
:26:41. > :26:45.is lovely, isn't it? He is eating I came to Brisbane last year when I
:26:45. > :26:50.was judging the restaurant of the year for the whole of Australia. It
:26:50. > :26:57.was a fantastic job. One of the places they took me to was this
:26:57. > :27:03.rather unprepossessing weatherboard house. It is basically two small
:27:03. > :27:08.rooms, but inside, boy can they cook! And the best Dartfish was an
:27:08. > :27:11.omelette made with crab meat. -- star dish. If you thought
:27:11. > :27:15.crocodiles were the only dangers things in the mangrove swamps of
:27:15. > :27:20.Queensland, you was sorely mistaken. These are seriously dangerous. They
:27:20. > :27:24.are so active, so intelligent, they make our brown crabs look like
:27:24. > :27:28.pacifists. They live most of their lives out of water anyway, and they
:27:28. > :27:36.really want to get you. If you get two of them called in at full, it
:27:36. > :27:41.would be off like that. -- Court in that floor. Instead of a guard dog,
:27:41. > :27:45.they have a crowd on a lead looking after one place. I have always
:27:45. > :27:51.wanted to cook with them, because the meat is absolutely fantastic. I
:27:51. > :27:56.have searched everywhere for a receiver and omelette, and this is
:27:56. > :28:00.it. -- a good seafood omelette. This is it. One tip that I have
:28:00. > :28:09.picked up on his journey was to do with something that troubles every
:28:09. > :28:15.really ice-cold, their systems shuts down, and you can cook them
:28:15. > :28:21.humanely. This omelette is on a bed of stir-fried vegetables, pickled
:28:21. > :28:31.ginger, bean sprouts, mushrooms, peppers, carrots, onions. A bit of
:28:31. > :28:32.
:28:32. > :28:36.bean sprouts and now the omelette. Free range eggs for a really good
:28:37. > :28:40.omelette, at omelettes. It is a really good way of telling whether
:28:40. > :28:46.a chef can cook, it is all about technique would be for delight in
:28:46. > :28:50.the omelette, and it should never be overcooked. Cook the crab for
:28:50. > :28:56.only about 20 minutes so it is nice and moist and comes out in big
:28:56. > :29:00.chance. Fold the omelette over the grave and lay it on top of the
:29:00. > :29:09.vegetables. -- Crown. You do not know where the omelette begins and
:29:09. > :29:13.the crab meat begins, and that is Rick had some very interesting bush
:29:13. > :29:17.tucker ingredients in that film, and I doubt many of you will be
:29:17. > :29:21.able to find them in a supermarket near you, but we do get great push
:29:21. > :29:24.to get things of our own in the UK, and one you find everywhere at the
:29:24. > :29:29.moment is blackberries. I'm going to do a little blackberry Charlotte.
:29:29. > :29:34.Nice. It was supposed to be named after George the Third's wife,
:29:34. > :29:38.Queen Charlotte. A blackberry Charlotte, normally done with
:29:38. > :29:48.apples, of course. Bread puddings were hugely popular in the 18th
:29:48. > :29:54.
:29:54. > :30:04.century. We have got a little bit Remove the crusts and cut these
:30:04. > :30:09.
:30:09. > :30:16.into oblongs. Mind your fingers! you are Daniel, you probably have a
:30:16. > :30:21.cutter. You need a square or a hexagon. Then we have some melted
:30:21. > :30:27.butter, and we will combine it altogether. Sir, You were talent-
:30:27. > :30:33.spotted at the age of 14 as an actress? Yeah, it was a good start.
:30:33. > :30:38.It was for a kids' series called under the bedclothes. It was a book
:30:38. > :30:44.review programme. And I could play the drums, which was why I got the
:30:44. > :30:52.part. Then I went into another programme called Just Us when I was
:30:52. > :30:57.at the latter age of -- flat end of 14. Just a little programme. I was
:30:57. > :31:03.working in a well-known burger bar at the time. And I went for an
:31:03. > :31:06.audition for Coronation Street, and I got it. I started that at 16. I
:31:06. > :31:11.carried on working in my well-known burger bar for a year. While you
:31:11. > :31:15.were doing that? Yeah, on the tills and everything. Did you have one of
:31:15. > :31:25.those headsets on? They did not have those in my time. You think I
:31:25. > :31:31.am younger than I am! Not that I go in those burger bars much. And then
:31:31. > :31:36.I did a five-and-a-half years in Corrie. As an actress, that has to
:31:36. > :31:39.be the best start. It is. It is repetitive and you really learn
:31:39. > :31:48.your trade there. I did not have the pleasure of going to drama
:31:48. > :31:53.school, but I learned how to hit Marks and learn lines and do all of
:31:53. > :32:00.that very quickly. I did not understand at the time what a big
:32:00. > :32:05.deal it was. Then and 21, I thought I would leave it. Also with a
:32:05. > :32:10.programme like that, you are learning off so many other people.
:32:10. > :32:15.And you meet some amazing characters of actors. You get every
:32:15. > :32:18.kind of actor Ron that show. You get people who are consumer
:32:18. > :32:22.professionals, who know their lines all the time. Then there are others
:32:22. > :32:27.who are really nervous and they have come in for one episode. You
:32:27. > :32:31.mix with all sorts of people and learn a lot. So I have filled this
:32:31. > :32:36.with the black breeze. I put loads of butter on the bed. He how do you
:32:36. > :32:41.do three things at once? How do you talk to me, cook and explain the
:32:41. > :32:45.food at the same time? It is amazing. You are amazing, James
:32:45. > :32:52.Martin. The secret is not to wear white trousers when doing
:32:52. > :32:58.blackberries! I am going to do custard. This is milk, cream,
:32:58. > :33:02.vanilla, eggs and sugar. I will make that while it is in the oven.
:33:02. > :33:05.You were talking about learning of other people. No more so than what
:33:05. > :33:12.you are doing at the moment? I am doing a show called Mount pleasant
:33:13. > :33:17.on Sky One at 9pm on Wednesday nights. It is like a proper Who's
:33:17. > :33:22.Who of the British TV sin. We have Bobby Ball, Pauline Collins from
:33:22. > :33:28.Shirley Valentine. We have Sally Lindsay, who was in Coronation
:33:28. > :33:32.Street, and Dan Ryan, who has been in everything. And Liza Tarbuck.
:33:32. > :33:37.was watching it last night. You recognise three or four people, and
:33:37. > :33:41.then somebody walks in and you recognise them as well. It is about
:33:41. > :33:46.Lisa and down, and it is about their life. You have their parents,
:33:46. > :33:51.their best friends. I play Sally's best friend and her boss as well.
:33:51. > :34:00.And it is about their lives in this lovely fictional place. It is funny
:34:00. > :34:04.and dramatic at the same time. I are more the drama element. And the
:34:05. > :34:09.storylines are based around the couple and everyday life? Good they
:34:09. > :34:17.really are. Sarah Hooper, who wrote it, has managed to capture real-
:34:17. > :34:21.life conversation and put it into his script. It is so real. I am
:34:21. > :34:27.obsessed with Twitter. So I look at Twitter as I am watching the
:34:27. > :34:37.programme. I don't understand that. You don't have to. I don't get it.
:34:37. > :34:43.And my hands are too big to type. You can do it on your keyboard, not
:34:43. > :34:47.necessarily your phone. And so many people are tweeting, saying, that
:34:47. > :34:52.is my life. That is how I speak. There was a great bath scene on
:34:52. > :34:58.Wednesday, when the sap and Dan get drunk in the bath and have a laugh
:34:58. > :35:04.singing Oasis tracks. And Dan got his but out, and people tweeted
:35:04. > :35:09.that they have done similar things. It is capturing real life. And
:35:10. > :35:14.people identify with it. Looking at your career, TV has been
:35:14. > :35:19.a huge theme. Most mix-and-match theatre and TV. Are you
:35:19. > :35:24.concentrating on one? Are I fancy doing a bit of theatre. I have
:35:24. > :35:31.dipped in a little bit. But so far, each job I have leads onto the next
:35:32. > :35:38.one. I do not get many gaps in between. So telly is my main one. I
:35:38. > :35:43.have done a bit of film. I have done a scene with Emma Thompson. A
:35:43. > :35:50.blink and you'll miss it, but I have done a film. I am making a bit
:35:51. > :35:55.of custard. As Daniel Galmiche calls it, creme anglais. Pat, this
:35:55. > :36:02.is for you. This is a homage to custard. All will be relayed --
:36:02. > :36:09.revealed when you watch the programme next week. The idea with
:36:09. > :36:18.custard is that you want to whisk it enough so that it just starts to
:36:18. > :36:27.thicken up. It should coat the back of the spoon. The texture changes.
:36:27. > :36:34.Isn't it easier to get custard wrong? The secret is not to
:36:34. > :36:41.overcook it. Allow it to cool down. Our puddings should be ready. You
:36:41. > :36:49.can make these beforehand. You have to cover the bread in plenty of
:36:49. > :36:56.butter, or it will stick. I love puddings. Press them down a bit,
:36:56. > :37:02.otherwise they souffle up. If you had to eat sweet or savoury, which
:37:02. > :37:12.would it be? I would just live on bread and butter. In fact, you
:37:12. > :37:14.
:37:14. > :37:20.could just take the bread away. I am not fast. -- fast. So you have
:37:20. > :37:24.the black breeze on the side. You can go out hunting for these. They
:37:24. > :37:28.are roadsides. People in my village think I'm weird because I go out in
:37:28. > :37:31.the morning and evening on my little segue around the village
:37:31. > :37:37.with a carrier bag. And I am actually going hunting for black
:37:37. > :37:44.berries. You don't do the bottom of the bush, because that is where
:37:44. > :37:49.dogs go. And then you have it. Apple charlotte in five minutes
:37:49. > :37:54.from scratch. Or blabbering Charlotte, even. You would think I
:37:54. > :38:04.knew what fruit it was after 30 years of cooking. It will be very
:38:04. > :38:17.
:38:17. > :38:23.that is really nice. Thank you for being so surprised!
:38:23. > :38:26.Angela will be facing her food heaven, which is a lobster
:38:26. > :38:34.thermidor. Lobster will be cooked in white wine, lemon juice and
:38:34. > :38:37.topped with cheese and cook under a grill. Or she could face food hell,
:38:37. > :38:40.mackerel coated in honey and mustard, placed under a grill and
:38:40. > :38:46.served with avocado and a mixed with lime juice, chives and topped
:38:46. > :38:52.with double cream and watercress. Look at the size of those chunks!
:38:52. > :38:59.And Daniel, what will you go for? like them both, but the lobster.
:38:59. > :39:01.Pat? Lobster. You will have to wait till the end of the show to see the
:39:01. > :39:04.result. We have reached the North West heat
:39:04. > :39:08.in the Great British Menu. It is the turn of last year's winner Lisa
:39:08. > :39:18.Allen and new boy John a mountain to present their street party
:39:18. > :39:19.
:39:19. > :39:23.Both chefs will be cooking or four courses from their menus, but the
:39:23. > :39:31.judges will not find out who has cooked what or which menu each dish
:39:31. > :39:36.belongs to until they have tasted everything. Lisa is launching her
:39:37. > :39:42.menu with her version of a popular takeaway. Crispy suckling pig with
:39:42. > :39:45.pancakes and dips. But the first dish to go under the judges'
:39:45. > :39:51.scrutiny today will be Johnny Mountain's Indian feast, with its
:39:51. > :39:57.highly ornate presentation. I am a bit scared about this. First dish.
:39:57. > :40:02.How did you feel at you? Petrified. Johnny's starter Riz inspired by
:40:02. > :40:05.the food sharing traditions of his wife's Indian heritage. Stage one
:40:05. > :40:13.of his plan is to wow the judges with a menu of international
:40:13. > :40:18.favourites. Johnny dots his silver ceremonial platter with onion by
:40:18. > :40:24.GPs, and chat knees. And he finishes his chick pea roles with
:40:24. > :40:29.spiced groundnut oil. If I and the judges, that is the way I want it
:40:29. > :40:34.facing. Well as Johnny's ambitious dish meet the judges' criteria for
:40:34. > :40:41.a breathtaking start to the People's Banquet? That is just so
:40:41. > :40:48.pretty. It is a feast for the eyes. Good to see Indian food. It is
:40:48. > :40:56.delicious. It is rolled up like a pancake. Incredibly delicate pastry
:40:56. > :41:01.on the outside. Do I put this in it? It is one of these things that
:41:01. > :41:05.as soon as you start tasting it, you realise it will be hard to get
:41:05. > :41:13.it hot to tables. The production technique would have to be looked
:41:13. > :41:18.at. But I love the quality of it. It is vegetarian, too. So the
:41:18. > :41:22.judges love the look of Johnny's starter, but with reservations.
:41:22. > :41:26.Will that open the door for Lisa? Has data may not have the same
:41:26. > :41:29.flamboyant presentation, but she made it all the way to the banquet
:41:29. > :41:33.last year, where she impressed his Royal Highness the Prince of Wales.
:41:34. > :41:37.The crispy suckling pig is transferred to a platter of. The
:41:37. > :41:47.last few touches are applied to her cucumber and onion mix, and the
:41:47. > :41:51.
:41:51. > :42:01.starter is ready to go. Perfect. Smells wonderful. What is this?
:42:01. > :42:02.
:42:02. > :42:06.is a lazy Susan. The skin looks lovely. It is a very good piece of
:42:07. > :42:13.crackling. It is like Peking duck, only it is pork. A feast for the
:42:13. > :42:18.eyes. It is not a firework display. It is a talking point, but not
:42:18. > :42:24.spectacularly. But it is very well put together. The taste is good.
:42:24. > :42:32.You have to be careful not to over gild the lily. But I want drama and
:42:32. > :42:36.excitement. I love the way it looks. Great for this occasion.
:42:36. > :42:41.crackling is perfection. Please leave room for later. So Lisa's
:42:41. > :42:47.suckling pig pancakes scored big on taste, but not on looks. Can she
:42:47. > :42:55.bounce back with her fish course? Do you think they were like that?
:42:55. > :43:00.hope so. It looks fantastic. will only get two anyway. Lisa's
:43:00. > :43:04.Dist -- dish is designed with guest into action in mind, as they do
:43:04. > :43:14.have to break through the salt crust at the table. Then they will
:43:14. > :43:26.
:43:26. > :43:31.spoon the fish and buttered cockles This is where we sink, I do like to
:43:31. > :43:40.be beside the seaside. Except there are no cockles. Maybe they are
:43:40. > :43:45.inside the crust. It is a trout. Hang on, look. There are your
:43:45. > :43:49.cockles. I have an ideological problem with this. You should have
:43:49. > :43:58.saltwater fish and salt water cockles. I think you are a pompous
:43:58. > :44:04.fellow. Me? That is a scandalous accusation. Very buttery juices.
:44:04. > :44:10.Nothing goes better with fish and potatoes. The salad idea is good.
:44:10. > :44:15.It is beautifully cooked. It is the conception that is lacking. The
:44:15. > :44:20.fish is not presented well. It is just a salt crust fish on a board.
:44:20. > :44:25.It is one of those not quite dishes. Not quite spectacular or good
:44:25. > :44:32.enough. And you did not get out of bed on the right side this morning.
:44:32. > :44:37.Why should I got my standards? thing Lisa cannot hear the comments.
:44:37. > :44:47.But Johnny's fish soup was criticised for being far too thin.
:44:47. > :44:51.So he has changed the base of his The version that he is making today
:44:51. > :44:56.is more like the classic French dish, a lot better than his
:44:56. > :45:02.original of rain. That is a big change. I am 100% happy with what I
:45:02. > :45:07.am doing now. The other the improvement is to serve the lobster
:45:07. > :45:14.tails, monkfish and langoustines on the side, instead of in the suit.
:45:14. > :45:17.We can let them have as much or as little fish than they want. At the
:45:17. > :45:23.whisks up his spicy garlic mayonnaise, his fierce calls is
:45:23. > :45:33.ready to go. Good, get out of here. As he improved his fish soup and up
:45:33. > :45:43.
:45:43. > :45:48.Do you think it is particularly idiomatic of the North West has to
:45:48. > :45:53.mark they have got a big sea coast, for heaven's sake, they have fish.
:45:53. > :45:58.It does not a lot of texture, the flavours are amazing. This is a
:45:58. > :46:02.great French restaurant dish. we all know it is a great French
:46:02. > :46:07.restaurant dish, but are you saying that nothing comes across the
:46:07. > :46:11.channel can be accepted in two British cookery? Absolutely right,
:46:11. > :46:17.nothing at all! It is the wrong dish of this occasion. It is too
:46:17. > :46:20.formal, it is not right for a fun- packed, festive feast. This could
:46:20. > :46:25.be pretty dramatic, if you imagine a row of waiters plonking it down.
:46:25. > :46:35.It could be tremendously exciting. A is not top marks for Johnny
:46:35. > :46:39.either, and with two courses to go, So they are neck and neck at the
:46:39. > :46:43.halfway point, but you can see who makes it through to the final in 20
:46:43. > :46:47.minutes or so. Still to come on Saturday Kitchen, Keith Floyd is in
:46:47. > :46:53.the French region of Burgundy, proving a classic coq au vin for a
:46:53. > :46:59.small army of hungry grape pickers. It is classic David Ayer! Will
:46:59. > :47:07.Daniel and Jason chicken out? That is one! Or will they be able to
:47:07. > :47:12.claw their way onto the top of the leaderboard? All the excitement
:47:12. > :47:19.coming up like a little later. I produce as a week to think of this,
:47:19. > :47:23.hopeless! -- my producer has a week. And will it be food heaven or food
:47:23. > :47:29.hell, lobster thermidor or mackerel? What do you like the
:47:29. > :47:34.sound of? Visit fishing, or is it lobster? I think we all know what
:47:34. > :47:37.it is going to be false start to be next is the man in charge are
:47:37. > :47:41.probably the most talked-about new restaurant in Britain at the moment,
:47:41. > :47:51.the Pollen Street Social. It is Jason Atherton, congratulations on
:47:51. > :48:08.
:48:08. > :48:12.piperade. I know you want to get that chicken on. You want to get a
:48:12. > :48:17.chicken on first of all. You are using the chicken thighs. It has
:48:17. > :48:22.got great flavour. If you look at how much meat is in there, make
:48:22. > :48:27.sure you crisp up these improperly. I'm going to use four of those.
:48:27. > :48:33.is my favourite part of the chicken. You like it? It is delicious.
:48:33. > :48:43.juicy. A little bit of oil in the pan, and we're just going to
:48:43. > :48:54.
:48:54. > :48:59.Christie's in and then wrap it in a they singe quite easily. Right, now,
:48:59. > :49:03.on to the Basques do. I have got the knife there for you. I will do
:49:03. > :49:08.the garlic now. Our lot of people will have had this if they have
:49:08. > :49:17.been abroad. Apparently it represents the bass flag. Right.
:49:17. > :49:22.the colours? A little bit of useless information for you. It
:49:22. > :49:26.originally comes from Italy, these tomatoes, from Naples, and it is
:49:26. > :49:30.particularly good for growing these tomatoes because they are sweet,
:49:30. > :49:37.they are low in seats, particularly good for tinned tomatoes. This is
:49:37. > :49:41.my part of the show, by the way! They are grown on volcanic ash and
:49:41. > :49:44.dust and all that sort of stuff in the ground. It is high in nutrients,
:49:44. > :49:54.which makes brilliant the Martyrs. That is why they are very good for
:49:54. > :49:55.
:49:55. > :50:05.pizza. Thank you de Jason Atherton! In there? Yes. A little bit of salt
:50:05. > :50:05.
:50:05. > :50:11.to soften the onion. As well as your new restaurant, a new little...
:50:11. > :50:18.A little daughter, she came last Monday. A little baby girl, Jemima.
:50:18. > :50:28.It was just amazing, you know? next week. 14 next Tuesday. Is that
:50:28. > :50:33.why you are wearing a Cardigan? That is fashion! It is what?!
:50:33. > :50:43.Fashion?! It is the Basel II Nick Pynn look. There is nothing wrong
:50:43. > :50:50.
:50:50. > :50:57.with a Cardigan, my producer is Is it fashion, really? Yes! Stick
:50:57. > :51:02.up for me. If it is not, my husband is really unfashionable.
:51:02. > :51:08.chicken thighs are going in. Yes, then we have got wood roasted
:51:08. > :51:14.peppers. He says. We have taken these in off, chopped them up.
:51:14. > :51:19.can buy them in a jar, they are fantastic. They are one of the only
:51:19. > :51:26.pre-prepared products that I would use in my kitchen, you know? Yes.
:51:26. > :51:34.James, can you make the... Yes. dressing for me. Squid ink dressing.
:51:34. > :51:40.Where has this idea come from? would work out the ratio of how you
:51:40. > :51:50.make the Martian paint, and we would use the squid and copy the
:51:50. > :51:50.
:51:50. > :51:54.recipe. -- emulsion. As you do! the taste? Yeah, it tastes great. A
:51:54. > :52:03.little bit of chicken stock, a bit of sherry vinegar, then the season
:52:03. > :52:09.it up for me. In the piperade, I have put the paprika and sherry.
:52:09. > :52:13.After about 35 minutes, you will end up with this. For anybody that
:52:13. > :52:19.does not know, the restaurant where you work at, it is regarded as the
:52:19. > :52:25.best in the world. Yes, it just closed a couple of weeks ago. I am
:52:25. > :52:30.afraid so. It is like an institute for training cat. Fantastic, yes.
:52:30. > :52:35.He has just opened a tap as bar which he was expecting to be a
:52:35. > :52:40.small bar, and is getting 30,000 requests per day for a seat there.
:52:40. > :52:45.Unbelievable! Just a small metal bar. All we are going to do is chop
:52:45. > :52:49.this up, because I want to use it more like a dressing. You have
:52:49. > :52:55.always at new ideas when it comes to restaurants, and when you first
:52:55. > :53:00.opened Maize, it was that grazing, almost like sushi, but not that
:53:00. > :53:05.food. Small portions. When we opened that, I wanted it to be the
:53:05. > :53:09.first high end Michelin star at restaurant. That is what it became
:53:09. > :53:14.famous for. When I decided to do my own restaurant, it was time to do
:53:14. > :53:18.something different. This is more about my northern roots, that is
:53:18. > :53:22.why we are calling it a social, even though it is in central
:53:22. > :53:27.Mayfair. It is a restaurant for the people. You can come and have a
:53:27. > :53:33.beer, a glass of wine, a full gastronomic experience or just a
:53:33. > :53:39.plate and squid. And you have got a dessert bar. I would really like to
:53:39. > :53:43.come to your restaurant! We would love to have you. Is it always
:53:43. > :53:52.diced up like that? It is normally left whole, but I wanted to look
:53:52. > :53:55.more like a sauce. That is more like the flavours I am after.
:53:55. > :54:02.sought using some paprika, can you use smoked paprika and black
:54:02. > :54:08.olives? Yes, you can. That is very much from that region. Yes, then it
:54:08. > :54:12.becomes very much like... In French, I am from Skegness! We never
:54:12. > :54:18.learned that at school. We were struggling with English at my
:54:18. > :54:23.school. So that is that. Tell me about the split. We want a really
:54:23. > :54:27.nice hot pan. The Spanish do love their squid. This is the difference
:54:27. > :54:34.between English and Spanish. We do not take them out when they are
:54:34. > :54:38.small, we take them bigger. In Spain, they eat anything! We are
:54:38. > :54:44.just going to use the tentacles of the larger. Is there a difference
:54:44. > :54:52.in taste? A yes, these are a lot sweeter. He read everything, all
:54:52. > :54:58.the cartilage inside, the whole lot. -- you eat. Cartilage! Yes!
:54:58. > :55:05.lovely bit of cartilage and a Saturday morning! Heat the beak, it
:55:05. > :55:14.is lovely, that. So the chicken is wrapped in ham. All the recipes are
:55:14. > :55:21.on our website. You can find dishes from power previous episodes as
:55:21. > :55:31.well. A bit of chicken, you want this wrapped in the ham. Yes,
:55:31. > :55:38.
:55:38. > :55:41.little bit. So a really hot pan for this. In it goes. Chris it up.
:55:41. > :55:47.you are cooking squid, you make sure you get it fresh, that is the
:55:47. > :55:51.most important thing. Make sure it is nice and clean looking, it is
:55:51. > :55:54.beautiful, white and pristine. Put it up to your nose, you will know
:55:54. > :55:59.whether it is fresh or not. It is one of those ingredients which is
:55:59. > :56:04.led by the nose. It is not like octopus. In Spain, they drive
:56:04. > :56:09.Octopus at and then fry it. It stops it from being rubbery. --
:56:09. > :56:15.they dry Oct of us have. Can I ask a stupid question? What is the
:56:15. > :56:20.difference between the two? Jason. The difference between squid and
:56:20. > :56:26.octopus? I don't know. Different beast. They are both from the same
:56:26. > :56:36.family. They have both got a glades, haven't they? Shall we ask someone
:56:36. > :56:46.on Twitter! You will be surprised at what you can get and said honour.
:56:46. > :56:58.
:56:58. > :57:07.Yes. Could you pass me the chicken, please? Chicken, yes. Finish that
:57:07. > :57:13.with a little bit hard Spanish olive oil. Warner there, up another
:57:13. > :57:23.one there. We will just plays these around the plate. I do not want to
:57:23. > :57:29.
:57:29. > :57:39.like so. Just finish with a bit of parsley, sherry vinegar, paprika.
:57:39. > :57:42.
:57:42. > :57:51.on like that, arrange them around the outside. This is my food heaven,
:57:51. > :57:57.man! And no, you can't afford this. She came! And then the dressing. It
:57:57. > :58:03.is the perfect marriage. A few bits of coriander. Remind us what this
:58:03. > :58:13.is. This is my roasted split with chicken thighs, a piperade sauce
:58:13. > :58:20.
:58:20. > :58:30.Have a seat over here. Has the squid ink got flavour? Yes. Is it
:58:30. > :58:34.
:58:34. > :58:40.quickly. I do not know if I'm going to like this tentacle! Remember, it
:58:40. > :58:47.has got cartilage, it has got the guts, get it all anew. It is
:58:47. > :58:52.beautiful, crispy, it is great. Good? Really nice. The pepper has
:58:52. > :59:02.worked really well, it is a great dish. Let's Crowe back to Tim to
:59:02. > :59:09.
:59:09. > :59:12.see what he has chosen to go with Jason, your dish has got a bit of a
:59:12. > :59:17.Spanish theme to it with the Serrano ham, the peppers and the
:59:17. > :59:20.sherry vinegar. My motto is always to drink local, so I would choose a
:59:20. > :59:25.Spanish wine to go with it. We could go with something like this,
:59:25. > :59:29.but a red wine might overwhelm the flavours. The wine I have picked
:59:29. > :59:39.his white, and it comes from the north-west corner of Spain, and it
:59:39. > :59:42.
:59:42. > :59:45.is an Albarino, the 2010 venial and Most of this comes from the cool
:59:46. > :59:50.north-west corner of Spain close to the Atlantic Ocean, but it is also
:59:50. > :59:56.grown on the other side of the border in Portugal, where it is
:59:56. > :00:02.also used. It makes tiny, crisp, seafood and poll to defend the
:00:02. > :00:06.wines, just like this one. -- Portree friendly. It is delicate,
:00:06. > :00:13.aromatic with notes on citrus. There is also a slightly green note
:00:13. > :00:17.which will pick up nicely on the On the palate, a little bit of
:00:17. > :00:20.respect to this wine makes it even more refreshing. There is enough
:00:21. > :00:25.acidity to work really well with the tomatoes, the oil well, the
:00:25. > :00:30.chicken and that briny squid. It has also got enough weight to stand
:00:30. > :00:35.up to the stronger flavours, the Serrano ham, the smoked paprika and
:00:35. > :00:45.the sherry vinegar. Jason, the best place to drink this wine would be
:00:45. > :00:49.
:00:49. > :00:57.in Santiago, but I know it will Does it? I think that his super. It
:00:57. > :01:00.is a perfect match. It is one of your most popular wines in the
:01:00. > :01:10.restaurant. We were just discussing that. All our guests are drinking
:01:10. > :01:15.
:01:15. > :01:21.this. Happy? Really happy. Guys? Very happy. Very good match.
:01:21. > :01:25.Fantastic combination. Time to find out now who made it
:01:25. > :01:35.through to represent the north-west final of the Great British Menu.
:01:35. > :01:36.
:01:36. > :01:39.Will it be Lisa Allen or Johnny Time for the main course now.
:01:39. > :01:49.Johnny's menu is hitting closer to home with a refined take on a
:01:49. > :01:51.
:01:51. > :02:00.Sunday roast. Are you nervous? The vegetables come with a real
:02:00. > :02:05.luxury touch - black truffles to grate over them at the table.
:02:05. > :02:10.and the judge, remember, down this way. I want the veg facing them.
:02:10. > :02:15.Will the judges enjoy his refined celebration of the beloved roast
:02:15. > :02:24.lunch, complete with tongue-in- cheek note? There are some truffles
:02:24. > :02:29.here. It says "please don't abuse me". That is classy, a post in it.
:02:29. > :02:38.Do you think that would go down well? I do like my meet nice and
:02:38. > :02:44.rare. I can still hear the animal bleating. I slightly resent having
:02:44. > :02:50.to remove string from my meat. is the green stuff? Minty. This is
:02:50. > :02:55.delicious lamb. Delicious sauce. Very good veg. But what is the
:02:55. > :03:01.point? This is a very good Sunday lunch, but nothing special.
:03:01. > :03:06.most interesting thing is the garlic sauce, which is delicious.
:03:06. > :03:12.You can dip your potatoes in it and eat them. The spirit of the
:03:12. > :03:16.occasion has been lost on this chef. It is not presented in a street
:03:16. > :03:22.party manner, it is presented in a restaurant manner. As Johnny
:03:22. > :03:25.slipped up and let Lisa in? With a place and the national finals at
:03:25. > :03:29.stake, Lisa is betting a sizzling summer barbecue will give her the
:03:29. > :03:33.edge. And she has kept the street party theme in mind for her
:03:33. > :03:38.presentation, serving have chicken and be a source in a clean beer
:03:38. > :03:47.bottle. But does least a's beer can chicken have the finesse the judges
:03:47. > :03:53.expect? Careful, boys. In is a dish as apparently simple as this good
:03:53. > :03:59.enough for the magnificent street party? Good God. That is more like
:03:59. > :04:06.it. This would go down a storm. I love the idea of pouring it from
:04:06. > :04:14.the bottle. The chicken tastes terrific. The flavour and that
:04:14. > :04:19.glazes fantastic. Dried beans and summer veg is a slightly odd
:04:19. > :04:23.combination. This is not a sophisticated piece of cooking.
:04:24. > :04:27.we have not asked for sophisticated cooking. Just because it is simple,
:04:27. > :04:32.does not mean it is not gastronomic. This is supposed to be the greatest
:04:32. > :04:38.male our guests have ever eaten. But there needs to be honestly as
:04:38. > :04:45.well. This is a street party. It is meant to be convivial. That looks
:04:45. > :04:49.amazing. It is a very simple dish, made into a party. I think you are
:04:49. > :04:55.too easily pleased. A sharply divided judging panel means the
:04:55. > :04:59.deciding factor could be the dessert. Lisa is first to serve her
:04:59. > :05:05.grand finale, a raspberry and chocolate pavlovas. Rather than cut
:05:05. > :05:09.Quan traditional meringue, Lisa has adapted it for sharing by making
:05:09. > :05:13.individual portions for Easy serving. She knows the judges want
:05:13. > :05:16.spectacular dishes, so she is embellishing this with fresh
:05:16. > :05:22.raspberries, sponge sugar decorations and retro raspberry
:05:22. > :05:31.jellies. And adding individual pots of sheep's milk ice-cream with
:05:31. > :05:40.roasted hazelnuts. Please be careful. Don't want to the ice-
:05:40. > :05:49.cream to melt. They queue. -- thank you. I am hoping for something
:05:49. > :05:59.really spectacular now. Meringue, jelly, raspberries. It is a kids'
:05:59. > :06:01.
:06:01. > :06:07.party. That is a squashy meringue. And squashy sponge. It is a fun
:06:07. > :06:15.pudding. Some very good. This in itself says day out to me. It is
:06:15. > :06:20.fun. It is not very original. It is a comfort pudding. You cannot
:06:20. > :06:26.fault the cooking here. It is soft meringue and high quality. It is
:06:26. > :06:31.lacking a wow factor. The pudding competition is tougher than it has
:06:31. > :06:34.ever been. I used to think chefs could not make pudding. This could
:06:34. > :06:42.be bad news for John Reid. He has struggled to get his dish to the
:06:42. > :06:47.finish line previously, seriously burning his fingers. He needs to
:06:47. > :06:51.mould the week coloured Molton sugars into decorative ribbons. And
:06:51. > :06:56.Johnny insists on pulling his sugar without protective gloves. But he
:06:56. > :07:06.knows this could be a winner, and pipes on the cream before adding
:07:06. > :07:09.
:07:09. > :07:17.the finishing touches. This one dish could decide the contest.
:07:17. > :07:24.is an incredibly good bit of sugar pulling. Beautiful. So what do we
:07:24. > :07:31.think this is? Visit a cake? It has cherries or something in it. It is
:07:31. > :07:36.coffee syrup. It is a cross between a Black Forest gateau and a
:07:36. > :07:42.tiramisu. This could be one of the best puddings we have had. The
:07:42. > :07:46.sauce helps. The problem is the sponge. If this was all the way
:07:46. > :07:52.down the table or in one long one, with lots of ribbons, it would have
:07:52. > :08:00.a wonderful effect on the mood of the company. They all look like
:08:00. > :08:05.presents. You feel that inside, there will be something wonderful.
:08:05. > :08:10.This is not irredeemable, it just needs help. Having cooked their
:08:10. > :08:14.hearts out, the rivals must now wait to find out who has made it
:08:14. > :08:20.through to the finals. Back in the chamber, time for the judges to
:08:20. > :08:25.learn which dishes make up the two main news. I am a bit surprised.
:08:25. > :08:31.The Indian feast and the fish soup together, to me, seemed like a
:08:31. > :08:35.strange journey. One menu is much easier to eat in the sense that it
:08:35. > :08:43.is lighter. The other is more delicious. Have you made up your
:08:43. > :08:48.mind? Absolutely. Oliver? I have. So have I. Let's get the chefs in
:08:48. > :08:57.and put them out of their misery. The moment of truth. Will Lisa
:08:57. > :09:02.Allen retain her crown, or will Johnny Mountain turn the tables?
:09:02. > :09:12.Welcome back to the judges' chamber. Johnny, welcome for the first time.
:09:12. > :09:16.
:09:16. > :09:23.Pru, which menu do you prefer? B. Oliver? Menu B. It is menu B for
:09:23. > :09:28.me as well. So it is a clean sweep. But we do not know who cooked it.
:09:28. > :09:31.And neither do you. Pass me the envelope. The chef who will go
:09:31. > :09:41.through to represent the North West in the final of the Great British
:09:41. > :09:52.
:09:52. > :09:59.Lisa Allen. Well done. Congratulations.
:09:59. > :10:02.Well done. Time to find out your foodie questions. You will also
:10:02. > :10:08.decide what Angela will be having for lunch, if you can fit any more
:10:08. > :10:16.in. I can! But on the line is Lorraine from Nottinghamshire. What
:10:16. > :10:20.is your question? I would like to know what the best dish for toe
:10:20. > :10:27.through it is, as I am a vegetarian? Jason? The best way to
:10:27. > :10:33.do tofu it is, when I buy it, I almost treat it like fish. I wrap
:10:33. > :10:38.it in flour or breadcrumbs or egg, shallow fry it in a bit of foil and
:10:38. > :10:45.then serve it with the chicken soup for me, but you can serve it with
:10:45. > :10:53.vegetarian soup. Chop up some veg, bit of stock, coriander, garlic,
:10:53. > :10:59.beautiful. Heaven or hell for us? As I used to work with her brother,
:10:59. > :11:08.I will choose food heaven. What were you doing with her brother?
:11:08. > :11:14.That would be telling. I know! from Hampshire, are you there? What
:11:14. > :11:21.is your question? I have been given some black rice, and I wonder if
:11:21. > :11:28.you could give any suggestions as to how to serve it? Cooking it is
:11:28. > :11:33.one thing. It is a long, thin rice. You need to cook it gently. It
:11:33. > :11:38.stays firm for a while, and then it can burst. So the best thing is to
:11:38. > :11:47.mix it with another rise or cook the two rices separately and then
:11:47. > :11:52.mix them. You would cut it like a pilaff, but check on the cooking,
:11:52. > :11:57.as it suddenly tense to burst. Mix it with another rice and serve it
:11:57. > :12:06.with a fish, like we have done today, the pan-fried sea bass or
:12:06. > :12:12.racy bream. And grated lime on the top. I have had it with pork. And a
:12:12. > :12:20.creamy sauce. What dish would you like to see,
:12:20. > :12:26.heaven or hell? Sorry, but it has to be held. The Mackle looks superb.
:12:26. > :12:30.-- mackerel. Dean from Sheffield, your question? I have two mallards
:12:30. > :12:36.ready to cook, and I want to know the best way of cooking in them.
:12:36. > :12:44.Duck shooting season has just started. If it is a young bird, I
:12:44. > :12:49.would rushed that and that serve it with glazed turnip. The very simple.
:12:49. > :12:59.When it is cooked, take the best out, keep the leg and serve a salad
:12:59. > :13:00.
:13:00. > :13:04.with it. Yes, it is a fantastic season. I would roast the leg
:13:04. > :13:08.separately, gently poach the breasts in a bit of stock and then
:13:08. > :13:13.make a sauce with the stock with some brambles, a bit of cinnamon,
:13:13. > :13:18.star anise and orange. Reduce it down and plays it and put some
:13:18. > :13:25.cabbage or salad leaves on top. had a chef on the show called
:13:25. > :13:30.Lawrence. He did a sherry roasted parsnip, which would go well with
:13:30. > :13:36.duck. So you have three dishes for the price of one. Would you like to
:13:36. > :13:44.see heaven or hell? It has to be heaven. I like the fancy food.
:13:44. > :13:49.this stage, it is 2-1 to heaven. Now, all our guests backlit against
:13:49. > :13:55.each other to make an omelette. Daniel did it last time in 25.8
:13:55. > :14:00.seconds. A little way behind Mr Atherton, 22.9. But they both have
:14:00. > :14:10.a long way to go before they get to the group board. Put the clocks on
:14:10. > :14:45.
:14:45. > :14:55.the screens. Three egg omelette, I will be empty tonight! James,
:14:55. > :14:57.
:14:57. > :15:03.First of all, half of it is left on there! Secondly, it is only two
:15:03. > :15:13.eggs. It is three, look, I will put them back together! This one...
:15:13. > :15:23.
:15:23. > :15:27.have got it on my jeans, anyway. You are not quicker, he did it in
:15:27. > :15:33.27.32, good job, because we have run out of print or ink, you look a
:15:33. > :15:41.different colour! Thank you very much. Jason. You are going to put
:15:41. > :15:48.me in to begin -- in the bin again, I know you are. Sorry! You did it
:15:48. > :15:53.in 18.5 seconds. But it is not cooked! You are right. Well
:15:53. > :15:58.actually get food heaven or food hell? The guys in the studio have
:15:58. > :16:01.yet to make their decision. If you go into this guy's restaurant
:16:01. > :16:05.tonight, choose an omelette! We will find out what she is having
:16:05. > :16:11.after a fantastic injection of Food Television From Keith Floyd, who is
:16:11. > :16:21.making a classic dish of coq au vin. It is a perfect dish for him, a
:16:21. > :16:27.
:16:27. > :16:32.OK, you can leave at the jokes about cowboys. We take this all
:16:33. > :16:37.very seriously. But look at this, is his Paris, Texas, or is it Paris,
:16:37. > :16:41.Texas? The French are a bizarre lot. They must be one of the most
:16:41. > :16:44.civilised bunches around, but they also build a giant like this smack
:16:44. > :16:48.in the middle of what should be a national park. I cannot hack this
:16:48. > :16:54.anymore. I think I would give the car a bit of welly at Take the High
:16:54. > :16:58.Road. That is better! Here in the command module, I have a brilliant
:16:58. > :17:06.view of the vines which produce the superb wine of this golden college.
:17:06. > :17:10.You might ask, where is the sea? It was here, look, another nice little
:17:10. > :17:14.wind out of there! The sea was he about one million years ago, but it
:17:14. > :17:18.receded and left is very fertile valley. On my right hand side,
:17:18. > :17:23.wines are about twice as expensive as they are just over there, 25
:17:23. > :17:28.yards away. Anyway, I have to come fairly clean about all of this. Yes,
:17:28. > :17:32.I am arrogant, I drink a lot, but I do not know a great deal about
:17:32. > :17:37.Burgundy wines, and everything has been said about it, Hugh Johnson,
:17:37. > :17:40.Jancis Robinson, everybody knows about it. You can buy books and
:17:40. > :17:45.research at, but the best way is to drive through the countryside,
:17:45. > :17:48.stopping here and they're having a glass. If you cannot do that, by my
:17:48. > :17:54.new game which I have not yet invented. You throw a six and every
:17:54. > :17:57.time you land on a plot of land, you get to sip a glass of wine.
:17:58. > :18:04.Imagine the fun you could have on cold British winter evenings. What
:18:04. > :18:08.is this village here? I missed it, never mind! A few different bottles,
:18:08. > :18:11.arranged warming gently in front of the half, throwing sixes and
:18:11. > :18:14.drinking your way through a wonderful part of France. But I am
:18:14. > :18:18.rabbiting on, and I have got some real work to do. You know how I
:18:18. > :18:22.like to make these programmes difficult. My producer has invited
:18:22. > :18:29.a few new friends to lunch, about 35 of them. It should be quite
:18:29. > :18:32.amusing. I'm going to cook them a coq au vin. It is to Burgundy what
:18:32. > :18:37.a Cornish pasty is to Cornwall, the national dish of the region, and I
:18:37. > :18:41.have had two or three here, and it has not been all that good. My
:18:41. > :18:51.avowed aim today is to make the best coq au vin there is. Clive,
:18:51. > :18:53.
:18:53. > :19:01.pieces of chicken, 70 pieces. It is a free range chicken raised by a
:19:01. > :19:08.farmer. We have mushrooms. We have a leaves and time. Come on around a
:19:08. > :19:12.little bit if you will, parsley, garlic, salted, smoked bacon, which
:19:12. > :19:16.I will cut into little cubes, carrots, onions. Over here a bit,
:19:16. > :19:21.last, but absolutely not least one of the finest burgundy wines in the
:19:21. > :19:25.area. What I have got to do, have got to drop of all these little
:19:25. > :19:30.bits, so it is a bit difficult, but I'm under Supreme pressure. Chop it
:19:30. > :19:40.up into small cubes. I have got to chop up the Amiens. I have done had
:19:40. > :19:45.it already,, and have a look in my pot. -- come. They are already
:19:45. > :19:50.flying away in there. Happy about that? Now I have got to dust these
:19:50. > :19:54.pieces of chicken into some flower like that, just a tiny bit. A
:19:54. > :19:59.little salt on. A little bit of pepper, you know how to do that.
:19:59. > :20:03.That goes into the pot. Hundreds of those go into the pot. This is
:20:03. > :20:08.where I cannot explain exactly what we're doing. I've also got to
:20:08. > :20:12.prepare a starter for 35 people. Go for a work around the field, say
:20:12. > :20:22.how they are working up an appetite. They're going to crucify me if I
:20:22. > :20:22.
:20:22. > :21:03.Apology for the loss of subtitles for 40 seconds
:21:03. > :21:07.don't do it properly! I will see Yes, one of my new friends, Rene. I
:21:07. > :21:12.know he looks like a player in a Clint Eastwood movie, but he makes
:21:12. > :21:16.great wine in the old fashioned way. Like all true creative geniuses,
:21:16. > :21:19.people like me and my producer, he is very passionate with his wind
:21:19. > :21:23.and the ladies who pick the grapes. His wife told me with a smile that
:21:23. > :21:33.he married her not only for love but also for the few hectares of
:21:33. > :21:34.
:21:34. > :21:39.wine that she owns. They are a Around the wind field. We have had
:21:39. > :21:44.every kind of disaster, a power cut. Half of the chicken is cooking on
:21:44. > :21:49.the other side of the road. I am finishing it off with a lovely bit
:21:49. > :21:55.of the rich burgundy wine that goes into this fabulous dish, coq au vin.
:21:55. > :21:59.If I may, to recap, doesn't it look nice? Just to recap, I fried the
:21:59. > :22:03.chicken with smoked bacon and mushrooms and onions, pieces of
:22:03. > :22:08.carrot. I put it into this big casserole. I took half of the
:22:08. > :22:13.chicken across the other side of the road. I brought it back here,
:22:14. > :22:20.poured in the red wine, and at bay leaves, salt, Pet and garlic. And
:22:20. > :22:24.this wine! Which is damn good. It is 12 o'clock, and I had had a
:22:24. > :22:26.dickens of a morning trying to get his coq au vin together with the
:22:27. > :22:36.electricity cuts, and the first meal must be brilliant, so I
:22:37. > :22:37.
:22:37. > :23:22.Apology for the loss of subtitles for 40 seconds
:23:22. > :23:26.thought I would give them a few You will be pleased to know that my
:23:26. > :23:30.fears were totally groundless. They destroyed the tuna fish and tomato
:23:30. > :23:36.salad, they whacked away the celeriac and bearnaise, the
:23:36. > :23:39.radishes, the coq au vin, and the potatoes were swamped away. In fact,
:23:39. > :23:45.they enjoyed it so much and Rene was so happy that he invited me for
:23:45. > :23:50.a very special train. One thing that me and President Reagan have
:23:50. > :23:53.got in common is this wine, made by Rene. When one of the French Prime
:23:53. > :24:03.Ministers went over for a little entente cordiale, this was the best
:24:03. > :24:07.
:24:07. > :24:12.There will be more classic Floyd moments on next week's show, but
:24:12. > :24:15.now it is time to find out whether Angela will be facing food heaven
:24:15. > :24:21.or food hell. Food heaven would be a lot of people's favourite,
:24:21. > :24:26.lobster. Food hell would be the old mackerel. Two different price
:24:26. > :24:31.brackets for these funds. Have you decided? How do I think they have
:24:31. > :24:36.decided? I am hoping we have bonded during the show, so I am going to
:24:36. > :24:45.go for the lobster. Are you going for monster? 6-1, lobster, a
:24:45. > :24:51.dressing, a Caesar salad. First, I'm going to do the garlic, get
:24:51. > :24:57.that the game. Are you going to make a Caesar dressing? I love
:24:57. > :25:01.garlic. We are going to put some white wine in, cook the garlic in
:25:02. > :25:07.the white wine. Jason is making our little may Ian Ayres, egg yolks,
:25:07. > :25:15.touch of mustard. -- mayonnaise. He is going to make a really thick
:25:15. > :25:20.dressing. Next, I will do my lobster thermidor sauce. Daniel is
:25:20. > :25:25.doing that other there. I am going to slice this nice and fine, so the
:25:25. > :25:30.whole lot gets mixed together. love lobster. We go to Cornwall
:25:30. > :25:34.every year, and we go near newly, and we go down to the harbour and
:25:34. > :25:40.by the lobsters in the morning and put them on the barbecue at night.
:25:40. > :25:44.They are �15. They are fantastic. You can get different ones. The
:25:44. > :25:50.male lobster, no, for this, the male lobster is supposed to be more
:25:50. > :25:55.dense. I like this, go on. female lobster is supposed to be
:25:55. > :25:59.more subtle in flavour. Oh, really? Apparently so. I will take notes
:25:59. > :26:06.next time which one I am eating. The bat is supposed to be the
:26:06. > :26:10.difference. So we have got some shallots, a little bit of butter.
:26:10. > :26:15.This is a bit of a Hamas to pad with the butter. All will be
:26:15. > :26:24.revealed next week when you watch together with the worst moment in
:26:24. > :26:30.television I have ever done in 16 years, which was, Pat, gone! He put
:26:30. > :26:36.it on the table and it collapsed! Oh, what a shame, were you
:26:36. > :26:40.embarrassed? It wasn't good! A roomful of people as well. So we
:26:40. > :26:50.have got some white wine. Stand back for this bit, in we go with
:26:50. > :26:51.
:26:51. > :26:57.the brandy. Very 1980s. Is it? I am full of compliments today! We have
:26:57. > :27:02.got some stock. We will reduce this down, keep the heat going. Next we
:27:02. > :27:09.have got the lobster. Major was fantastic with the lobster, because
:27:09. > :27:19.it gave us a line to use. -- Nature. He basically used a large knife,
:27:19. > :27:21.
:27:21. > :27:25.for this lobster. Jason, I will explain what he is doing with the
:27:25. > :27:30.mayonnaise. A I'm just putting the eggs, the mustard, the anchovy
:27:30. > :27:35.fillets, give it a bit of a whizz up, gently adding the oil until I
:27:35. > :27:40.get a nice thick mayonnaise. This is the female lobster, you can see.
:27:40. > :27:48.Can you eat that? You can eat that, yes. Take that out, it is good with
:27:48. > :27:56.the meat. You can use all of this. It is really good for sauces.
:27:56. > :28:03.and for pastor or stop we remove the head area fully. You can use
:28:03. > :28:09.that, can't you? I would get rid of that. It is not very appetising.
:28:10. > :28:16.And then we have got our trade here. Place the shells on. Hopefully, he
:28:16. > :28:22.is not far off with the meat. We will add a touch of cream. This is
:28:22. > :28:27.why the Tabar collapse, you see! Look at that. -- table. Then we
:28:27. > :28:31.have got the meat, which we can dice up. That is the claw meat as
:28:31. > :28:37.well. You can use the shells to make a lovely little sauce to go
:28:37. > :28:43.with it. A touch up mustard going in now as well. Obviously French
:28:43. > :28:49.mustard. Yes! Thank you, James. is a French dish, isn't it? It is
:28:49. > :28:53.traditional, yes. About 1894 or something at a restaurant in Paris,
:28:53. > :29:00.that is where it is supposed to have originated from. That is what
:29:00. > :29:06.the French state. It probably came from Blackpool! I am doing the
:29:06. > :29:10.crouton now. I and some parsley and then we cut the meat back in. Make
:29:10. > :29:17.sure you have got no Nechells en there. We need to seize in his app,
:29:17. > :29:21.a touch of lemon juice. -- the season and this up. Obviously, the
:29:21. > :29:26.lobster is cooked, because it is blue when it is alive, and it is
:29:26. > :29:33.red when it is cooked. I would just give that a quick stir. I like
:29:33. > :29:43.these pounds. I did not want that spoon! And then we can grab our
:29:43. > :29:43.
:29:43. > :29:49.lobster. It is all right. We will the shell, that is the whole idea
:29:49. > :29:54.of this. Can you grate some cheese, please, Jason? There is a greater
:29:54. > :29:59.underneath. What kind of cheese is it? It is Parmesan. You can mix and
:29:59. > :30:02.match, nothing too strong, that is the key to this. You want the
:30:02. > :30:12.subtle flavours of the lobster and everything else. The idea is to
:30:12. > :30:40.
:30:40. > :30:50.pile this up. There you go. And we think. We will just finish off our
:30:50. > :30:50.
:30:50. > :31:00.salad dressing. You have the cooked garlic. Just train this off. -- and
:31:00. > :31:09.
:31:09. > :31:16.still this. This dressing is often too strong or too thick. But if you
:31:16. > :31:23.do it that way, you end up with this Caesar salad dressing. Were
:31:23. > :31:33.are all learning this morning. Considering how cheap these chefs
:31:33. > :31:48.
:31:48. > :31:58.sauce at the end. Plate that up, please. This is why you need three
:31:58. > :32:03.
:32:03. > :32:13.chefs cooking. Simple Caesar salad. That lobster looks good to me.
:32:13. > :32:16.
:32:16. > :32:20.love this. The secret is, don't overcook it under the grill. The
:32:20. > :32:30.lobster meat is already cooked. If you cook it for too long under the
:32:30. > :32:38.
:32:38. > :32:44.grill, it goes robbery. You want to thermidor. That is heaven. It will
:32:44. > :32:54.now be on the menu at Scarborough Hospital! But �3.49. Or possibly
:32:54. > :32:55.
:32:55. > :33:05.not. You don't even want to know how much that would cost. Could you
:33:05. > :33:08.
:33:08. > :33:16.bring over the glasses, girls? To go with this, we have a un.
:33:16. > :33:25.is a Coquille D'Oc Blanc. From Waitrose. Ladies, dive in. Touch of
:33:25. > :33:31.mustard in there. I know you have been excited about that. Oh, man.
:33:31. > :33:35.Honestly. It truly is my food heaven. The at is the point of the
:33:35. > :33:39.show. That is all for today. Then she too
:33:40. > :33:44.Daniel Galmiche, Jason Atherton and Angela Griffin. Thank you for the
:33:44. > :33:49.wine choices from Tim. And our guests from Scarborough Hospital.
:33:49. > :33:54.E can see what a tough time they gave me in a series of operation