:00:11. > :00:21.Good morning. It is nearly Bonfire Night. We have a boxful of
:00:21. > :00:37.
:00:37. > :00:42.fireworks coming up. This is Welcome to the show. Joining me in
:00:42. > :00:46.the studio are two great chefs. First t with his Pollen Street,
:00:47. > :00:55.illuminating the London restaurant seen like a rocket. A bit like the
:00:55. > :00:59.jumper. It is Jason Atherton. Next to him he is behind the award-
:00:59. > :01:03.winning restaurants, it is the brilliant Mark Hix. Good morning to
:01:03. > :01:09.you both. Did you call each other up this morning? Yes, the first
:01:09. > :01:13.thing. Amazing colour-coordinating. What
:01:13. > :01:18.are you cooking? I am doing lime- cured mackerel with Japanese radish
:01:18. > :01:25.and green tea. So, Asian flavours. That is really
:01:25. > :01:31.your forte? Yes, I like to mix the British ingredients with Asian.
:01:31. > :01:37.Mark? Well, the nearest thing I have got. I am baking and doing
:01:37. > :01:41.barbecue as well with ribs and onions with a couple of middle
:01:41. > :01:48.eastern ingredients. Tamarind? Yes. It make it is nice
:01:48. > :01:54.and sticky. So, this you go, two great recipes
:01:54. > :01:59.and a fantastic line-up of food films from the BBC archives. All of
:01:59. > :02:04.them are new. Today episodes from Rick Stein and the fabulous Rachel
:02:04. > :02:10.Khoo. Now, the special guest is one of the most recognised women in the
:02:10. > :02:14.world. She has appeared in hundreds of TV films and shows, but will be
:02:14. > :02:18.remembered for her role in Solitaire and the brilliant Live
:02:18. > :02:25.and Let Die, please, welcome, Jane Seymour. It is great to have you on
:02:25. > :02:30.the show. Now, are you a foodie? Your acting career, I dialled it up,
:02:30. > :02:40.I could not print it off it was pages! I work a lot.
:02:40. > :02:42.
:02:42. > :02:46.You still work hard? Absolutely. I just finished a film in Winnepeg. I
:02:46. > :02:52.start a television show next week. And you are doing other things?
:02:52. > :02:58.Writing, designing a lot of stuff. But you are here to eat.
:02:58. > :03:03.Yes, I am and I am a big foodie. The whole family. We like to cook.
:03:03. > :03:09.We love it. We have to teach you some tips.
:03:09. > :03:13.Today we are cooking food heaven or food hell for Jane it is based on
:03:13. > :03:18.your favourite or nightmare ingredient. Some of us are helping
:03:18. > :03:24.decide what you are eating a at the end of the show.
:03:24. > :03:30.So, food heaven, what is it? Lobster, sea bass. That is great.
:03:31. > :03:34.What about the dreaded food hell? The stuff I had at school. Stojy
:03:34. > :03:39.English puddings. -- stojy.
:03:39. > :03:42.So, it could be lobster, I could make lobster and sea bass with
:03:42. > :03:49.carrot julienne. The lobster meat is removed from
:03:49. > :03:55.the shells. I will make a light sauce. Tomato puree, ginger. Passed
:03:55. > :04:00.through a sieve, served with a fillet of sea bass, with julienne
:04:00. > :04:06.of carrots, leeks and ginger. It is nice and light. How does that
:04:06. > :04:13.sound? Oh, my God! Or Jane could be facing steamed treacle sponge
:04:13. > :04:18.pudding and custard. The sponge is made from eggs, flour,
:04:18. > :04:25.sugar. Added to black treacle, steamed and served with lots of
:04:25. > :04:30.fresh custard to go with it. Yuck! You like that? It was good
:04:30. > :04:36.for breakfast this morning. You have to wait until the end of
:04:36. > :04:41.the show to see which one Jane gets. If you would like to ask a question
:04:41. > :04:45.on the show, call this number: You can put the questions to us live
:04:45. > :04:50.later on. I will be asking you if Jane should be getting food heaven
:04:50. > :04:57.or food hell. It could be lobster or the pudding.
:04:57. > :05:01.Lobster! Cooking first it is the brilliant chef be hind the award-
:05:01. > :05:05.winning restaurant, Pollen Street. It is Jason Atherton. Your
:05:05. > :05:10.restaurant empire has grown. So we are flavours from different parts
:05:10. > :05:19.of the world where your restaurant is from, so what are you cooking
:05:19. > :05:27.today? It is lime-cured mackerel -- lime-cured mackerel with Japanese
:05:27. > :05:34.lime-cured mackerel with Japanese radish and green tea.
:05:34. > :05:40.I am going to fillet the mackerel. We are going to cure this in a lime
:05:40. > :05:46.and salt cure. You can tell that the mackerel is
:05:46. > :05:52.fresh, as it is nice and firm? fish needs to be as fresh as
:05:52. > :05:59.possible. With mackerel even more Tell me about your restaurants? You
:06:00. > :06:05.started off with the Pollen Street? Yes, that is in Mayfair.
:06:05. > :06:09.They have expanded globally? Yes, well my business partner is from
:06:10. > :06:15.Singapore. So we opened in Singapore. We did that about a year
:06:15. > :06:20.ago. Then we found it was really successful. We opened another one,
:06:20. > :06:26.that was successful, so we opened another one... I don't know, I just
:06:26. > :06:30.enjoy running restaurants. I have a great bunch of guys working for me.
:06:30. > :06:37.So we made more partners and now we are launched in Hong-Kong a couple
:06:37. > :06:42.of weeks ago. That has gone well. It is called 22 Ships.
:06:42. > :06:44.It serves modern European tapas. So lovely dishes like this, but in
:06:44. > :06:48.smaller portions to share with your friends.
:06:48. > :06:54.It is really cool, playing funky music. Yeah.
:06:54. > :06:59.Sounds good. Now, this dish is a mixture of well, not raw, it is
:06:59. > :07:04.marinaded, cured, but... It was inspired by a trip to Japan.that I
:07:04. > :07:09.went to in March with the family. We went to a families sushi
:07:09. > :07:17.restaurant. I wanted to emulate how he did the sushi there.
:07:17. > :07:24.I am not a sushi chef, but this is as near to sushi as I get it.
:07:24. > :07:28.You have to be trained in sushi very well, to understand the
:07:28. > :07:36.process. People think it is just raw fish, but it is much, much more
:07:36. > :07:40.than that? Absolutely. You need a new knife. That keeps
:07:40. > :07:47.sticking. I will replace that.
:07:47. > :07:51.So in here is sugar, salt, lime zest, coriander seeds and pepper.
:07:51. > :07:58.We put the lime juice in and make a cure.
:07:58. > :08:04.We leave these in the fridge until they are marinaded.
:08:04. > :08:14.Jane is that why you love Asian food because of your travels?
:08:14. > :08:18.mother lived in Indonesia. She was a prisoner of the japs! --
:08:18. > :08:24.Japanese! I fell madly in love with Japanese food. My mother could not
:08:24. > :08:28.take the raw thing, but I love it. Anything Asian I love.
:08:28. > :08:34.You have a mix and match of things here. There are British ingredients,
:08:34. > :08:39.there is beetroot. This is the cure. Explain what is happening? This is
:08:39. > :08:44.salt, sugar, lime juice, pepper and coriander seeds that are crushed.
:08:44. > :08:50.We stick them over the top. With those, we are peeling them. We keep
:08:50. > :08:55.the skins. We blend the skins with oil to make a little cucumber oil
:08:55. > :09:02.to dress the plate with. So you are not wasting anything?
:09:02. > :09:12.With the beet roots we thinly slice them and marinade it in honey,
:09:12. > :09:18.sugar, garlic, vinegar and thyme. Although you have the Pollen Street,
:09:18. > :09:23.it is in Central London. You travel a lot. Spending a lot of time in
:09:23. > :09:27.the year in that neck of the woods in Asia? Not too much. I have one
:09:27. > :09:31.restaurant in London. A very important one. I spend nine months
:09:31. > :09:36.a year in London and three months of the year in Asia. My wife is
:09:36. > :09:41.from that part of the world so it works. We take the kids there.
:09:41. > :09:46.What about getting British ingredients there? You can fly them
:09:46. > :09:51.in. We fly British ingredients in, but we try to use the local
:09:51. > :09:56.ingredients. That is really important rather than trying to fly
:09:56. > :09:59.ingredients all over the world. In Britain we use British ingredients
:09:59. > :10:06.and in Asia we use Asian ingredients.
:10:06. > :10:14.So the marinade goes over the top. This is the Japanese radirb, this
:10:14. > :10:21.mooli. You want me to use the beetroot juice? Yes.
:10:21. > :10:26.You can buy this from health food stores, the beetroot juice. It save
:10:26. > :10:34.as lot of mess. It is not about saving time! It is
:10:34. > :10:41.mess more than anything else! we wash off the cure.
:10:41. > :10:46.How long do you marinade that for? Just a couple of hours.
:10:46. > :10:51.We take two fillets. This you can eat like this?
:10:51. > :10:59.Absolutely. It alters the texture? Yes. It make
:10:59. > :11:08.it is firmer. If you can barbecue those for me, that will be great.
:11:08. > :11:18.You want me to barb queue it or -- barbeque it or Politics Show-torch
:11:18. > :11:25.
:11:25. > :11:35.it? Either. -- blow-torch it? Either.
:11:35. > :11:39.Basically in here with the cucumber, we have put lemon juice, we put
:11:39. > :11:44.that in. That is the cucumber.
:11:45. > :11:50.So the idea is that this alters the texture and the flavour of it.
:11:50. > :11:55.Because it is cured you don't have to cook it all the way through, I
:11:56. > :12:02.take it? Exactly. We cut down the cucumber, put them in the fridge.
:12:02. > :12:09.Here is some we have done earlier. We have the beetroot.
:12:09. > :12:13.If you would like to ask us a question, call this nom:
:12:13. > :12:19.-- call this number: You can put your questions to us
:12:19. > :12:25.live later on. That is fine. Just on the skin you
:12:26. > :12:31.want to add the heat. .It Is a great way to cook these. I
:12:31. > :12:41.know you can cook them as well. That's it. You have got it. Well
:12:41. > :12:53.
:12:53. > :12:59.done. We are ready to go. On goes the mackerel like so.
:12:59. > :13:03.We build this up really pretty. Just drain off the cucumber.
:13:03. > :13:13.And these are the beetroot you have also cured? Yes.
:13:13. > :13:14.
:13:14. > :13:23.So this is in thyme? Yes, with honey and garlic. We build these up
:13:23. > :13:33.to get a raw salad. The whole thing about Japanese cuisine is that the
:13:33. > :13:35.
:13:35. > :13:38.majority of it is raw. Can you pick the flowers for me?
:13:38. > :13:42.Yes. Then we put the marinade beetroot
:13:42. > :13:52.around. These are just a mixture of edible
:13:52. > :13:55.
:13:55. > :14:05.flowers, then? Yes. We can add wasabi, but I know you
:14:05. > :14:10.have banned the stuff. It is the food of the devil.
:14:10. > :14:16.And then we add the cucumber oil. Made from the skins.
:14:16. > :14:21.And this is some green tea? Yes. Great stuff.
:14:21. > :14:26.And some of that dressing on there. The dressing like so.
:14:26. > :14:36.So remind us of what that is again? This is lime-cured mackerel with
:14:36. > :14:40.
:14:40. > :14:43.Japanese radish and green tea. Japanese radish and green tea.
:14:43. > :14:48.How good does that look?! You made that look easy.
:14:49. > :14:54.It is a piece of art. It looks too good to be eaten.
:14:54. > :15:00.Dive in. Tell us what you think. The mackerel has the unique texture
:15:00. > :15:04.when you use the blow-torch. When Tom has done that, he did it with
:15:04. > :15:10.beetroot, he did not cure it beforehand.
:15:10. > :15:14.You need a whole team of chefs armed with blow-torches.
:15:14. > :15:19.It is fantastic. I would never have tried mackerel.
:15:19. > :15:26.It is really, really fresh. That is the key. Right we need wine to go
:15:26. > :15:33.with this. This week we sent Susie Barrie to go somewhere related to
:15:33. > :15:37.Guy Fawkes. So what did she pick to go with Jason's mighty mackerel? It
:15:37. > :15:41.is bonfire weekend. So where better to come than Parliament Square, the
:15:42. > :15:46.scene of the crime itself. To create our own food and wine
:15:46. > :15:56.fireworks, I need explosives wines to go with this morning's recipes.
:15:56. > :15:57.
:15:57. > :16:03.So, let's hit the shops! Jason's cured mackerel is such an intricate
:16:03. > :16:09.and exciting dish. The best way to choose a wine for it is to look at
:16:09. > :16:16.the dish in its whole. The dish has a light and Saudi Arabia rant feel
:16:16. > :16:23.to it. We need a wine it match that, and to help touch on the colours on
:16:23. > :16:27.the plate. One option, is a wine from Austria. When you add in the
:16:27. > :16:33.beetroot and the sweet and the sour flavours that run through the dish
:16:33. > :16:42.it needs something more juicy and fruity. So I have chosen a Riesling
:16:42. > :16:45.from New Zealand it is a light-body Riesling, full of mouth-watering,
:16:45. > :16:51.zesty flavours. One of the reasons that the wine
:16:51. > :16:57.works so well with Jason's mackerel, is it is not too high in alcohol.
:16:57. > :17:00.It has a lovely, light, lifted feel to it. That is what Jason's dish
:17:00. > :17:07.needs. This is Awater Valley Riesling,
:17:07. > :17:12.2011. A classic it smells like freshly-squeezed lime juice. It has
:17:12. > :17:17.mouth-watering acidity to balance the oily mackerel. It is ripe and
:17:17. > :17:22.fruity enough to cope with the beetroot and then there are crunchy
:17:22. > :17:28.green apple notes to off-set the cucumber and radish. Jason, you
:17:28. > :17:33.have given us a great line-up of colours, flavours, textures. Here
:17:33. > :17:38.is a wine that is happy to play a very fine supporting role.
:17:38. > :17:43.It is. There are a few flavours going on in there, but that is a
:17:43. > :17:51.fabulous choice? This works well with the Asian food. It has great
:17:51. > :17:56.balance it is a great choice. And it is really inexpensive, �7.50.
:17:56. > :17:59.What do you reckon? I always thought that Riesling was sweet,
:17:59. > :18:06.but this is not sweet at all. It is lovely.
:18:06. > :18:13.Happy with that? Yes. Coming up, Mark has a baking that
:18:13. > :18:17.is savoury to share with us. You are doing a cake? Well, I am
:18:17. > :18:23.baking spare ribs and onions with stuffing. Both with cumin.
:18:23. > :18:28.So, let's catch up now with Rick Stein. He is in the snow-capped
:18:28. > :18:38.mountains of Spain. Meeting a woman making a rustic black pudding. You
:18:38. > :19:00.
:19:00. > :19:05.may need a drink after you see how A am meeting a chef in the
:19:05. > :19:10.mountains. He has spoken fondly about the village. I have warm
:19:10. > :19:16.expectations. It is so beautiful? Well, it is
:19:16. > :19:26.very high up! Nearly 1,000m. It is so cold! So, where is the
:19:26. > :19:31.
:19:31. > :19:41.bar? This is the bar! It looks like My gosh! Here we go. This is
:19:41. > :19:42.
:19:42. > :19:44.Very, very nice to meet you, Fernando.
:19:44. > :19:46.Can we have something to drink?
:19:46. > :19:49.I would have thought some... Dos vinos, por favour. Vino.
:19:49. > :19:51.Well, I mean it's unbelievably fabulous.
:19:51. > :19:56.I had no idea. I just thought it was all going to be neat and tidy.
:19:56. > :20:04.It reminds me, like in Cornwall, you've got all these like pretty villages full of holiday cottages.
:20:04. > :20:11.Then there's a few villages left that got these disused cars,
:20:11. > :20:12.you know, the wheels off on blocks or it's just like this.
:20:12. > :20:14.This is very much a working village.
:20:14. > :20:16.This is where the peoplelook after the cattle, look after...
:20:16. > :20:17.Would you ever get any tourists up here?
:20:17. > :20:19.Never see a tourist up here. I'll bet.
:20:19. > :20:22.That's the joy of coming up. And what about the food then?the food in this part of the world.
:20:22. > :20:24.Well it's, it's you know, livingamongst the mountains is fantastic.
:20:24. > :20:28.They hunt wild boar, they hunt venison.
:20:28. > :20:31.The rivers are full of fresh brown trout.
:20:31. > :20:34.In fact my neighbour, last night when I got home, had just fishedout two brown trout for my supper.
:20:34. > :20:38.How fantastic's that, straight out of the river that day.
:20:38. > :20:40.This sounds like Ernest Hemmingway,- sounds like...
:20:41. > :20:45.It's great. So what, what would you eat?
:20:45. > :20:47.And, and how important is food and eating to the locals.
:20:47. > :20:49.Oh, they, it's, it's, it's a religion.
:20:49. > :20:51.It's very important. It's a religion.
:20:51. > :20:56.I tell you, these people, whatever happens,it's one o'clock, it's lunch time.
:20:56. > :20:59.For a snack, Fernando fries fatty, salted belly pork
:20:59. > :21:03.which goes really well with the wine, and then slices of black pudding.
:21:03. > :21:07.This was made by Audelina in the next village down the valley.
:21:07. > :21:14.I know this is not to everyone's taste but it is to mine and it may not be around for much longer.
:21:14. > :21:17.Aude's just been mixing some rice
:21:17. > :21:23.which she's boiled and cooled in this terracotta pot and then she's added, er, fat.
:21:23. > :21:24.Onions fried in fat.
:21:24. > :21:27.Twice as much onion to the fat.
:21:27. > :21:30.And I think the onion, the very, very slow cooked onion in the lard
:21:30. > :21:35.is, apart from the blood which is about to go in, that's what makes really good morcilla.
:21:35. > :21:38.It's got that slightly sweet taste of onion in it.
:21:38. > :21:47.Now she's adding, er, sweet paprika, dulce.
:21:47. > :21:49.That's very good.
:21:50. > :21:52.So the mixture of rice, onions fried in lard, blood and pimenton
:21:52. > :21:57.is forced into these casings made from intestines,
:21:57. > :22:02.and they are put into a caldo, similar to what we saw in the bar up the road and poached.
:22:02. > :22:05.She just said they'll be boiling for 20 minutes just to cook the blood and the blood's like,
:22:05. > :22:10.it's a bit like egg yolk, really. It just sets the whole sausage.
:22:10. > :22:17.Aude's said that she learnt how to make, black pudding, morcilla,
:22:17. > :22:19.This is the food I set out to find.
:22:19. > :22:21.Ordinary people cooking dishes that have been here with them for centuries...
:22:21. > :22:23.but who knows how long they'll last- in this supermarket fuelled world.
:22:23. > :22:26.Oh, gracias.
:22:27. > :22:29.That's really lovely and what I love about it is the rice.
:22:29. > :22:31.It's just gives it plenty of body. You would have no idea there is blood in here
:22:31. > :22:33.and people get squeamish about black puddings, but it's just there
:22:33. > :22:37.to bind it together and the lasting flavour
:22:37. > :22:42.is the sweetness of the onions and that, er, and the chilli heat from the pimentons.
:22:42. > :22:45.It's really good.
:22:45. > :22:48.After watching that, I needed to cook and campers are
:22:48. > :22:53.brilliant things if you get the urge to create something you fancy.
:22:53. > :22:57.I'm going to cook tortas con heuvos.
:22:57. > :23:04.Basically, that's corn pancakes, eggs and fried meat from chorizo sausage trimmings.
:23:04. > :23:08.But first to make the pancakes or tortas.
:23:08. > :23:11.Using maize flour, salt and water.
:23:11. > :23:13.Mix it all into a stiff paste like a pastry and set it aside.
:23:13. > :23:16.Now for the Eheas.
:23:16. > :23:19.I quite often pick up dishes when I'm after something else.
:23:20. > :23:22.Er, we were at this restaurant called Casa Poli
:23:22. > :23:26.filming hake cooked in Asturian cider, very nice it was too.
:23:26. > :23:30.But after I'd finished watching it being cooked and tasting it, they invited me to sit down
:23:31. > :23:36.and have lunch, and I just chose this really simple thing cos I was not really very hungry after eating
:23:36. > :23:43.all that hake so I, I bought some chorizo sausage, this and bought some corn and am making it all up.
:23:43. > :23:48.I've got everything in the camper except a rolling pin so I'm going to have to beat
:23:48. > :23:55.the living daylights out of this between two tea towels.
:23:55. > :23:56.In height of summer back in Cornwall, I'd get shouted at
:23:56. > :24:00.and told to get back into a camp site where I belong... but not here.
:24:00. > :24:03.Er, it's just so nice sitting here in, er, Campy,
:24:03. > :24:09.er, with a lovely sunny day out there and doing a bit of cooking. It's very, very peaceful.
:24:09. > :24:12.Mind you, I don't want you to think I'm camping all the time.
:24:12. > :24:17.I'm not like doing a sort of Ray Mears, you know, living it rough.
:24:17. > :24:22.It's just occasionally, I like a bit of a, a bit of a cook.
:24:22. > :24:24.The tortas are done.
:24:24. > :24:28.I'll dry them off in a kitchen roll and start to fry the eggs.
:24:28. > :24:34.I know the Spanish wouldn't agree but I think this would make a great- breakfast at home once in a while.
:24:34. > :24:38.A change from bacon and eggs.
:24:38. > :24:40.One of the things I'm quickly finding out is that cooking
:24:40. > :24:45.in a landscape in a camper one gives one a serious appetite.
:24:45. > :24:52.As soon as I smelt the chorizo cooking, I couldn't wait.
:24:52. > :24:55.Well, it's absolutely delicious.
:24:55. > :24:59.Er, I know I say it myself, I'm quite pleased with my, er, corn pancakes.
:24:59. > :25:01.They're really, really quite good.
:25:01. > :25:06.I mean they're a little bit heavier than I remember them in the- restaurant but they're very tasty,
:25:06. > :25:12.and delicious, just tastes, tastes like chorizo and of course the eggs are so good.
:25:12. > :25:22.I don't know, you never seem to get a bad egg in Spain.
:25:22. > :25:26.
:25:26. > :25:26.Classic
:25:26. > :25:26.Classic stuff
:25:26. > :25:31.Classic stuff there.
:25:31. > :25:35.Classic stuff there. Now this week's masterclass. I want to show
:25:35. > :25:45.you something that is perfect for Bonfire Night. It is something that
:25:45. > :25:46.
:25:46. > :25:51.my granny makes for us at home. It is like sticky toffee pudding, but
:25:51. > :25:56.it is more spicy. It has the same amount of sugar, though! First we
:25:56. > :25:57.throw in butter in the pan. This is where I probably fell in love with
:25:57. > :26:02.where I probably fell in love with butter.
:26:02. > :26:12.The sugar goes in. Then we use a mixture of black
:26:12. > :26:13.
:26:13. > :26:19.treacle. That is thrown in. And also Golden Syrup.
:26:19. > :26:23.Very healthy! You had to be brought up where I was from! So this is the
:26:23. > :26:31.butter, the sugar and the treacle. We also have oats, my granny said
:26:31. > :26:37.those were healthy! I love those. The fact that there is more sugar
:26:37. > :26:41.and butter to come is irrelevant. So you mix this together like a
:26:41. > :26:47.piece. I remember my grandmother making
:26:47. > :26:55.this. There is Bonfire Night coming up next weekend. It wants to be
:26:56. > :27:04.made about 24 hours this in advance. It goes sticky it is the syrup that
:27:04. > :27:14.make it is sticky. We don't have syrup in America!
:27:14. > :27:22.you have Bonfire Night? No, not really! So we have ground spices,
:27:22. > :27:27.mixed spice or allspice. Flour, mix and an egg.
:27:27. > :27:35.I have all of these fancy plastic things, but my grandmother would
:27:35. > :27:40.use her wooden spoons. Now you mix it all together. You have a rich
:27:40. > :27:44.spiced cake. Smell that... It is unbelievable. I love the ginger
:27:44. > :27:50.taste. There is more butter to come. You
:27:50. > :27:56.butter the mould. Always with the hands, never a pastry brush.
:27:56. > :28:03.Then set the oven low. So you are living in the States. So this is
:28:03. > :28:11.275 degrees. It is about 150 centigrade here about gas three.
:28:11. > :28:21.Cook it for 45 to 50 minutes. What you don't want to do is overcook it.
:28:21. > :28:25.
:28:25. > :28:35.Then you end up with this rich dish. Now you can serve this with pears
:28:35. > :28:37.
:28:37. > :28:41.poached in perri. It is parts of Hertfordshire, Worcestershire,
:28:41. > :28:51.Gloucester, that area. It is like a cider.
:28:51. > :28:52.
:28:52. > :28:58.It is non-alcoholic? No, it is not. Oh, good! So, I will poach the
:28:58. > :29:04.pears in this with some sugar and lemon. Now, congratulations, you
:29:04. > :29:08.must be one of the busiest actors around? I am fortunate. I am very
:29:08. > :29:12.glad. I am embracing the passage of time.
:29:12. > :29:22.You have really done a mix and match of everything. Playing
:29:22. > :29:27.medieval stuff. I remember you when I was growing up as a kid as
:29:27. > :29:33.Battlestar Galactica? Yes. That was a long time ago.
:29:33. > :29:39.It was proper old-school graphics, but you never wanted to be an
:29:39. > :29:46.actor?, I wanted to be a ballet dancer. I was born with flat feet,
:29:46. > :29:53.but I took it too far. I studied ballet, injured myself doing jazz.
:29:53. > :30:03.Having danced with Kirov at Covent Garden. Then I moved into acting. I
:30:03. > :30:05.
:30:05. > :30:12.played a dancer in Oh, What A Lovely War. I got an agent from
:30:12. > :30:16.that, next I was doing the Bond film and all kinds of stuff.
:30:17. > :30:26.And the Bond films, they are having their 50th anniversary. It is
:30:27. > :30:27.
:30:27. > :30:36.incredible at the moment. You played in? Live and Let Die. I was
:30:36. > :30:44.Roger Moore's first Bond girl. They were looking for Virgins, way was
:30:44. > :30:50.close! What was it like when you got that phone call? It shot you to
:30:50. > :30:55.global stardom, really? Yes. I walked in to the audition, I took
:30:55. > :31:01.my hat off, they offered me the part on the spot. I was working,
:31:01. > :31:05.but I was taken out of that for a coup of episodes, the next thing I
:31:05. > :31:11.knew I was in Jamaica, New Orleans, I was a Bond girl.
:31:11. > :31:15.You have done many things, film and television. Is that what you like?
:31:15. > :31:21.Obviously theatre as well, but now you have gone into writing? Writing,
:31:21. > :31:27.designing, I paint for a living. And fashion as well? Fashion, oh,
:31:27. > :31:31.yes. CC, I am the face of CC. I don't
:31:31. > :31:35.design it. That is one of the best things for me. I have an excuse to
:31:35. > :31:39.come to England. I come at least twice a year and do the photo
:31:39. > :31:45.shoots for that. There was me thinking you had come
:31:45. > :31:50.from Saturday Kitchen! I was, but my niece and fef yous they were
:31:50. > :31:55.more excited about me doing -- nephews, they were more excited
:31:55. > :31:58.about me doing Saturday Kitchen. They told me he to come! Of all of
:31:58. > :32:04.the things you have been doing, what is your favourite?
:32:04. > :32:14.favourite thing I have ever done? What you would love to go back and
:32:14. > :32:16.
:32:16. > :32:25.do again? It is hard to ask me that. I love doing Summer and Time with
:32:25. > :32:32.Christopher Reeve. East of Eden was a huge classic. Another about the
:32:33. > :32:38.Second World War, that my parents loved. It was Kath artic for me. Of
:32:38. > :32:45.course Wedding Crashers. Who can forget that.
:32:45. > :32:49.And people remember you also for Dr Q uinn? Yes.
:32:49. > :32:53.I had gone through a terrible divorce. I called my agent. I said
:32:53. > :33:02.that I had to work yesterday. He called the different networks, to
:33:02. > :33:09.say that I would do anything it turned out to be Dr Quinn.
:33:09. > :33:15.The next morning I was playing the part and it wasam. They never asked
:33:15. > :33:21.me if I had ridden a horse. The first seen was on a horse with a
:33:21. > :33:25.bunch of Native Americans charging me it was a good thing I did know
:33:25. > :33:30.how to ride a horse! An incredible career. You have worked in all
:33:30. > :33:35.manner of different things. Now you are on a cookery show.
:33:35. > :33:40.And it is my favourite thing to do. I am a foodie.
:33:40. > :33:48.You are. You said you are producing your own wine in the States? It is
:33:48. > :33:54.our own wine called JS. Obviously. The wines are from Santa Barbara
:33:54. > :34:03.and Malibu. We have an amazing kitchen, garden, with everything
:34:03. > :34:11.from bananas growing next to apples, oranges, passionfruit. Every
:34:11. > :34:15.vegetable you can imagine. And now you are eating treacle
:34:15. > :34:18.sponge. Dive into that. This looks like something I would
:34:18. > :34:28.enjoy. I want to thank my grandmother,
:34:28. > :34:33.this is one of the nicest recipes in her recipe book it is wonderful.
:34:33. > :34:37.It is delicious. What I really like about it, I like things that are
:34:37. > :34:41.crunchy and crusty. Oh, my gosh, that is a sugar hit.
:34:41. > :34:47.If there is a skill, tip or traditional recipe you would like
:34:47. > :34:52.me to demonstrate, drop us a line. All of the details are via the
:34:52. > :34:57.website at: And what are we cooking for Jane as
:34:57. > :35:07.the end of the show? It could be lobster and sea bass with carrot
:35:07. > :35:07.
:35:07. > :35:13.julienne? With white wine, double cream and butter of course, with
:35:13. > :35:19.lobster meat, julienne of carrot and leeks. Or food hell. A steamed
:35:19. > :35:25.treacle sponge pudding and custard. It is made with eggs, flour, sugar.
:35:25. > :35:30.Added to black treacle, steamed for about an hour-and-a-half. Served
:35:30. > :35:38.with lots of hot custard to go with it. You have to wait until the end
:35:38. > :35:43.of the show to see the final result. Now with the end looming for The
:35:43. > :35:47.Great British Menu. Two chefs have been eliminated. There are six left
:35:47. > :35:57.to put their food in front of the judges. They are joined by the
:35:57. > :36:03.
:36:03. > :36:08.Today's six remaining chefs two-Michelin-starred Daniel
:36:08. > :36:18.and Michelin-starred Scotsman with five award-winning restaurants-
:36:18. > :36:18.
:36:18. > :37:25.Apology for the loss of subtitles for 67 seconds
:37:25. > :37:29.This is a dish of understated originality and beauty.
:37:29. > :37:34.I think that is what it is, but I don't think it is world-class. I
:37:34. > :37:41.don't think it is fit for an Olympic feast. I was expecting more
:37:41. > :37:45.passion. This is a well-be heatwaved dish. I expected my
:37:45. > :37:48.pallet to be bouns around here, but it doesn't.
:37:48. > :37:58.-- bouncing. If I was a judge. I would think, oh,
:37:58. > :38:03.
:38:03. > :38:13.So, can Scotland's He's up next with his
:38:13. > :38:44.
:38:44. > :38:52.a technical dish It tastes amazing. That is a looker.
:38:53. > :38:56.A stunner. That pineapple is working well with
:38:56. > :39:02.the duck. It eats beautifully. It eats well,
:39:02. > :39:06.but is it radical. Is it really a dramatic piece of cooking that is
:39:06. > :39:11.fit to go in front of Olympic diners? I'm not sure.
:39:11. > :39:17.What is wrong with you people? This is a chef at the top of his game.
:39:17. > :39:22.The balance, the crgs, the technical proyes, sir, the visual
:39:22. > :39:25.impact. If this was at the feast, anyone would think it is beautiful.
:39:26. > :39:35.It grows on you. I think it is a perfect dish.
:39:36. > :39:36.
:39:36. > :39:41.It is a cracking dish. It is great. A wonderful craftsman. He has
:39:41. > :39:47.nailed it. Two down, four to go. Chris Burns
:39:47. > :39:52.is up, cooking for Northern Ireland. With Colin McGurran from the east.
:39:52. > :39:57.Chris won the starter course last year. He is hoping for a repeat
:39:57. > :40:06.performance with a pigeon dish. With lots of props. Typical of his
:40:06. > :40:12.style of cooking. He puts the finishing touchs to clay pigeon
:40:12. > :40:18.tagines. He scatters over almonds and pea shoots and delivers it to
:40:18. > :40:22.the pass. But as soon as the dish is out of
:40:22. > :40:32.the door, Chris realises he has made a mistake.
:40:32. > :40:37.
:40:37. > :40:47.Stop! I need to get the hearts on them! No hearts! Stop! Stop!
:40:47. > :40:48.
:40:48. > :40:58.Hearts! Hearts! He has them in his hands! Go! Thank you! Will the
:40:58. > :40:58.
:40:58. > :41:05.judges think he has done enough? is striking to start with. It has
:41:05. > :41:11.not last the drama nor the humour. It does not have the same clarity
:41:11. > :41:15.for me. It is too sweet. There is too much sauce. Mine is undercooked.
:41:15. > :41:19.The elements are delicious. I love the crunchiness of the nut. The
:41:20. > :41:24.freshness of the greens, but the sauce seems to be smothering
:41:24. > :41:30.everything. It has brought it down. It is murky now.
:41:30. > :41:36.But it is good. Ground-breaking, Richard?
:41:36. > :41:42.presentation, yes, as a food item, no. It does not look anywhere near
:41:42. > :41:47.as good like that? You take away the prop it is is a stew it is
:41:47. > :41:51.simple. If it is done with a shot you
:41:51. > :41:56.expect the fireworks. Not the flying start he was hoping
:41:56. > :42:00.for. Will the new-comer Colin McGurran pick up the pace.
:42:00. > :42:10.He is teetering on the edge of a cliff with quail.
:42:10. > :42:12.Colin glazes his quail breast dresses his crunchy new pastry
:42:12. > :42:13.and pops his deep-fried quails eggs- in pride of place
:42:14. > :42:20.before placing it on his spectacular woodland plate.
:42:20. > :42:22.Take them now, please.
:42:22. > :42:23.OK, thank you.
:42:23. > :42:25.Good lad. Are you happy with that? Yeah.
:42:25. > :42:30.Looked good, man. It looked smart. Really, really smart.
:42:30. > :42:40.Looks like he's put a lot of effort in there. Yeah.
:42:40. > :42:42.I like it. In a strange, obscene way I like it. I like it.
:42:43. > :42:46.These little white blobs...
:42:46. > :42:50...which are actually delicious horseradish cream.
:42:50. > :42:51.Horseradish? Delicious!
:42:51. > :42:54.You know, forget about the bark for a minute.
:42:54. > :42:57.The plate itself has just got some wonderful flavours going on.
:42:57. > :43:07.I mean, it's really beautiful.
:43:07. > :43:08.
:43:08. > :43:10.Groundbreaking, it is.
:43:10. > :43:11.Colin's actually pulled it off.
:43:11. > :43:13.It's a really interesting dish.
:43:13. > :43:14.It does challenge you cos there's hot, there's cold,
:43:14. > :43:20.there's crispiness there as well.
:43:20. > :43:21.No-one really knows much about Colin.
:43:21. > :43:23.He's got a few tricks up his sleeve. Bit of a dark horse.
:43:23. > :43:30.It's the quiet ones you've to watch out for. Yeah.
:43:30. > :43:31.You
:43:31. > :43:31.You can
:43:31. > :43:37.You can see
:43:37. > :43:41.You can see the rest of the starter course finalists cook in about 20
:43:41. > :43:45.minutes. Still to come on Saturday Kitchen Live, Kew ue -- Rachel Khoo
:43:45. > :43:51.is taking a break from her Little Paris Kitchen and heading to the
:43:51. > :43:57.coast. He is -- she is cooking mussels in cider for all of the
:43:57. > :44:02.fishmongers. With fireworks in the air, I'm sure we are in for an
:44:02. > :44:05.explosive battle today! Well the men be shell-shocked as they
:44:05. > :44:10.perform to the best of their abilities in the Omelette Challenge.
:44:10. > :44:14.Sorry about that. Will Jane be facing food heaven, that is lobster
:44:14. > :44:18.and sea bass with carrot julienne or food hell, that classic school
:44:18. > :44:23.pudding with steamed treacle sponge pudding and custard.
:44:23. > :44:31.We find out later at the end of the show. Cooking next, it is a man
:44:31. > :44:35.with an award-winning restaurant, his restaurant celebrating top
:44:35. > :44:41.ingredients. Welcome back. Mark, it has been too long since you've been
:44:41. > :44:45.last on. What is on the menu today? Something traditional? Well, this
:44:45. > :44:49.is straight from the book, but it is with baking, but not the obvious
:44:49. > :44:54.baking. It is slow cooking? It is. This is
:44:54. > :44:59.about the good use of an oven. It is not just about sweet things.
:44:59. > :45:03.So what is it, then? It tamarind- baked ribs with stuffed baked
:45:03. > :45:09.onions. Tamarind is something that you find in Turkish supermarkets,
:45:09. > :45:13.good whole food shops. It give as barbecue dish a lovely sweet and
:45:13. > :45:21.savoury flavour. You want to do these with roasted
:45:21. > :45:25.onions. I am a big fan as serving onions as a vegetable course.
:45:25. > :45:31.makes good use of an ordinary ingredient that most people have in
:45:31. > :45:35.their larders or fridges. their larders or fridges.
:45:35. > :45:39.How are these cooked? They are biked in foil. You scoop out the
:45:39. > :45:45.middle. You cook down parsley, cumin. Both dishs have cumin in.
:45:45. > :45:55.It is a great flavour to go with pork? It is. It is one of my
:45:55. > :45:56.
:45:56. > :46:06.favourite spices. It is addictive. It is use theed -- it is used in
:46:06. > :46:11.currys. It is addictive. Now, Jason has all of styles of restaurants
:46:11. > :46:15.that he has got, but you have a similar thing with classic British
:46:15. > :46:19.cooking, sticking to great ingredients? Yes. It all came about
:46:19. > :46:22.because of the writing, really. I think when you are write being food
:46:22. > :46:27.all the time you really want to give people something to think
:46:27. > :46:31.about. As well as being a prolific chef,
:46:31. > :46:36.the writing is important for you? You took over from who I think is
:46:36. > :46:43.one of the great food writers, Simon Hopkins? It was a great
:46:43. > :46:50.opportunity. I was looking for a bit of a food-writing job in my
:46:50. > :47:00.spare time. Hopy decided to leave the Independent. I got a phone call,
:47:00. > :47:01.
:47:01. > :47:04.the next day I was in there writing. It was great food writing then?
:47:05. > :47:09.was a heart act to follow, but with writing you develop a style and
:47:09. > :47:12.fall into it. That is how I fell into the British thing then, the
:47:12. > :47:17.British food movement was on its way up.
:47:17. > :47:22.And doing it in newspapers, it is slightly easier than doing it for
:47:22. > :47:27.the cook books? If you are writing every week a couple of thousand and
:47:27. > :47:31.words, when it comes to doing a cook book you have a good database
:47:31. > :47:36.of stuff. I have done a few books now. The latest one is Baking.
:47:36. > :47:40.There is everything from, there are obviously deserts in there as well.
:47:40. > :47:45.People think it is only cakes, but the idea of slow cooking really
:47:45. > :47:55.works. So, what is in here, then? OK. So
:47:55. > :47:56.
:47:56. > :48:00.we have tamarind, some pomegranate, molasses, cumin, ginger and garlic
:48:00. > :48:05.that is the base. As you know, barbequed stuff you can really
:48:06. > :48:13.clear out your larder. You can use more or less anything
:48:13. > :48:17.from ketchup to HP Sauce. Of course, pork, as well it is
:48:17. > :48:21.inexpensive still. It is a really cheap cut. This is a by-product,
:48:21. > :48:25.almost. And the ribs, often when you are
:48:25. > :48:29.doing this style of cooking you cook them in a pan with water?
:48:29. > :48:38.can do that to give them a head- start, but if you have time on your
:48:38. > :48:44.hands, put them in a low oven. We are putting these in the oven now
:48:44. > :48:47.for half an hour at 190. It is good to put in water halfway through the
:48:47. > :48:54.cooking. All of that starts to caramelise and it could burn on the
:48:54. > :48:57.bottom. Your new venture, you have
:48:57. > :49:04.simplyified things? We have gone really simple.
:49:04. > :49:09.It is a massive restaurant? It is a big old place, 150 seats. When we
:49:09. > :49:13.got the building I wanted to do something simple otherwise it is
:49:13. > :49:17.just another restaurant. I thought, no-one has done a chicken
:49:17. > :49:23.restaurant, apart from Nando's! They have done well out of it as
:49:23. > :49:33.well! I was surprised that no-one has done it.
:49:33. > :49:37.Nick James has done one, we opened one at the same time. So, chicken
:49:37. > :49:42.and steak. So, what happens with these? These
:49:42. > :49:46.go in the oven at 190. You have some in the fridge?
:49:46. > :49:55.Fridge? Fridge, first, then in the oven.
:49:55. > :49:59.That's it. I have read the recipes! It is
:49:59. > :50:03.because your fridge looked like an oven.
:50:03. > :50:09.According to the recipe they go in the fridge first!
:50:09. > :50:16.Then wow want water in it, according to the recipe! Put that
:50:16. > :50:21.in to stop it from burning. Now, you put them in the oven!
:50:21. > :50:26.now we put them in the oven. I have the onions here. These are
:50:26. > :50:35.filled with the inside. The little bit here also with
:50:35. > :50:39.minced pork. There are tops on them. I have put them in oven now for 20
:50:39. > :50:46.minutes. Yes, not the fridge! There is a
:50:46. > :50:56.sink there to wash your hands. That is what it also says in the recipe!
:50:56. > :50:58.
:50:58. > :51:00.All of the recipes are on the you in another Best Bites programme
:51:00. > :51:09.tomorrow morning on BBC Two at 10.00am.
:51:09. > :51:14.Right. Take this board.
:51:14. > :51:18.So you can serve this as a slab, which is nice. You can keep it hot
:51:18. > :51:26.and cut it off. Or chop a few bits off.
:51:26. > :51:31.Would you like it as a slab! Eating it as a slab?! The secret of slow-
:51:31. > :51:38.cooking these is because they keep nice and tender. Set the oven too
:51:38. > :51:42.high and they go tough. Absolutely.
:51:42. > :51:48.So these are like the ultimate Bonfire Night food? They are. You
:51:48. > :51:58.can take them out, finish them off on the barbeque.
:51:58. > :52:01.
:52:01. > :52:06.You can have that followed by Parkin! We have the little stuffed
:52:06. > :52:12.onions to sit on the top. These are slowly cooked as well. So, what is
:52:12. > :52:17.next for you after the restaurant? Not only are you in London, do you
:52:17. > :52:22.want to venture outside? There is one in Dorset? Yes, one in Dorset
:52:22. > :52:27.and one further down from your part of the world, but I will probably
:52:27. > :52:31.stay with the chicken and steaks. All of these years you do ten
:52:31. > :52:36.starters, ten main courses, then you think you have no choice.
:52:36. > :52:37.Well, I would be happy with that. Remind us of that again? It is
:52:37. > :52:43.tamarind-baked ribs with stuffed baked onions.
:52:43. > :52:48.baked onions. It is in a book near you! Right,
:52:48. > :52:53.let's have a try of these. So, over here. This is where you get to dive
:52:53. > :52:58.in. I don't know where you are going to start with this, Jane.
:52:58. > :53:04.The challenge is to do it elegantly. Well, they've been baked in the
:53:04. > :53:12.fridge! The greatest acting challenge you have ever done!
:53:12. > :53:22.looks really good. I think I will use a fork and night
:53:22. > :53:25.
:53:25. > :53:34.-- knife. At home I would just pick them up and gnaw! I love them.
:53:34. > :53:44.what wine has Susie Barrie chosen to go with Mark's ribs? We need a
:53:44. > :53:52.
:53:52. > :54:00.bit of acting with Guy Fawkes' Night coming up. Henry they eighth!
:54:00. > :54:10.-- This is the best outdoor wint comfort food. What Mark's dish
:54:10. > :54:13.
:54:13. > :54:19.needs is a bold, heart-warming wine. One of my favourite red wines is a
:54:19. > :54:24.Hermitage. It works well with winter kas roles and slow-cooked
:54:24. > :54:29.meats, but Mark's dish needs a wine with a little more sweetness to
:54:29. > :54:32.balance with a tamarind. I will push out the boat today. I think I
:54:32. > :54:36.have found the perfect wine it is the Yalumba Bush Vine Grenache,
:54:37. > :54:43.2011. If you like your red wines to have
:54:43. > :54:50.lots of power, but still with a soft tannin, then this is a good
:54:50. > :54:55.grape variety to go for, green ash. It is easy to like green ash. The
:54:55. > :55:01.best bottles have a subtle perfume and hint of spice that is appealing.
:55:01. > :55:06.It is so inviting. Like a warm compote made from blackberries and
:55:06. > :55:11.plums. So, what do you taste? It is generous and fruity. We need it to
:55:11. > :55:17.balance the tamarind and the moll as yes, sir there. Are lots of
:55:17. > :55:22.spietss and crushed black pepper. It works with the cumin, the ginger
:55:22. > :55:26.and the savoury pork stuffed onions there. Is a texture in the wine
:55:26. > :55:32.from the oak ageing. That helps to balance with the slow cooked ribs.
:55:32. > :55:36.Mark, it is a winning combination, I mean, who needs fireworks with a
:55:36. > :55:42.food and wine match like this? That is fantastic.
:55:42. > :55:47.It goes really well with the ribs. The tamarind flavour works. It is
:55:47. > :55:50.like a pallet cleanser as you taste it? It is a natural, sweet and sour
:55:50. > :55:56.flavour, really. The sourness from the tamarind
:55:56. > :56:00.works well. Happy with that? Very happy. I love the onion dish that
:56:00. > :56:04.is brilliant. Onions, garlic, anything like that as a vegetable.
:56:04. > :56:09.It is great. And a great wine to go with it.
:56:09. > :56:19.Right it is time for more The Great British Menu. This time it is Simon
:56:19. > :56:19.
:56:19. > :57:15.Apology for the loss of subtitles for 67 seconds
:57:15. > :57:19.That is not ease yir to get out? It is not as good as I remember?
:57:19. > :57:24.think he has added more cheese this time.
:57:24. > :57:31.Yes? It is very healthy! Yeah! like it.
:57:31. > :57:37.Do you love it, though? No. I had a grilled piece of lettuce it was hot,
:57:37. > :57:42.delicious, raw. That was gorgeous, but little of it.
:57:42. > :57:47.Exactly, there were the last time more charred leaves.
:57:47. > :57:52.It had a dancing quality before. If this resembles a dance it is more
:57:52. > :57:57.of a clog dance than a ballet. It does not feel as though the love
:57:57. > :58:01.has gone into the dish. The first time he fulfil the brief
:58:01. > :58:05.beyond expectation, but the disappointment is crushing. We
:58:06. > :58:10.wanted something that was beautiful. This is still a crackingly good
:58:10. > :58:16.dish. It is absolutely delicious. It is just not as good as it was
:58:16. > :58:21.the last time that is all. A good score for Simon. Will
:58:21. > :58:25.today's last chef, Nathan Outlaw from the south-west, top it? Nathan
:58:25. > :58:32.is looking to sprint to the finish with a modern take on hogs pudding,
:58:32. > :58:38.it scored eight in the heats. Nathan is serving his hogs pudding
:58:38. > :58:48.with a slice of terrine and deep- fried quails eggs under the
:58:48. > :59:11.
:59:11. > :59:16.If you go from the right, that is I think it looks like boring hotel
:59:16. > :59:21.food. That is my opinion. When it goes down it has no visual impact.
:59:21. > :59:27.It is a very uninspired looking dish.
:59:27. > :59:35.It is his style. A beautifully layered potato trim. The hogs
:59:35. > :59:40.pudding is slightly disappointing. You don't like eating much after.
:59:40. > :59:45.That is what happens when you put a potato on to a starter.
:59:45. > :59:50.I think that is a fair comment it is too much in the size of it.
:59:50. > :59:55.love the way that the seaweed seasons it, but it is not that sort
:59:55. > :59:59.of thing that says roll on the next course. It is, can I get down, now,
:59:59. > :00:04.please? I don't think this will go through.
:00:04. > :00:09.Nathan is a fabulous chef. There is no question about it. I don't know
:00:09. > :00:13.how the dish originated from, but it seems slightly misconceived.
:00:13. > :00:18.I think the idea of having breakfast for a first course of a
:00:18. > :00:23.banquet of this nature, would be seen as an invasion, but not one
:00:23. > :00:26.that is welcomed by everybody there. I think irrespective of what we
:00:26. > :00:29.think about the cooking, this dish is not appropriate for the
:00:29. > :00:33.competition as a first course it is just not.
:00:33. > :00:43.It is a tasty plate of food that. Very good.
:00:43. > :00:48.
:00:48. > :00:53.Interesting to see what the judges all the chefs can do now is
:00:53. > :00:54.The winning menu will be decided on Thursday,
:00:54. > :01:00.once they've tasted all four courses.
:01:00. > :01:01.Time to find out which three starters are front-runners
:01:01. > :01:11.for the Olympic feast.
:01:11. > :01:51.
:01:51. > :01:51.In
:01:51. > :01:52.In sixthth
:01:52. > :01:52...Nathan Outlaw.
:01:52. > :01:53.In sixthth place
:01:53. > :01:53.In sixthth place it
:01:53. > :01:56.In sixthth place it is
:01:56. > :02:06.In sixthth place it is Chris Fearon. So, that means that
:02:06. > :02:16.
:02:16. > :02:26.In fifth place it is Nathan Outlaw. Which means that,
:02:26. > :02:33.
:02:33. > :02:35.Really good to get the week off Colin, you did some tweaking
:02:35. > :02:38.I just wanted to pack a bit more flavour into it.
:02:38. > :02:44.I really wanted to give the quail justice, really. And Alan?
:02:44. > :02:47.Practise, that's all I did. Practise, practise, practise.
:02:47. > :02:49.I was happy with it in the regionals, and I've just tried
:02:49. > :02:52.to practise it, and get all the flavour combinations just right.
:02:52. > :02:54.Yeah, it's been a tough day. I think we are all quite happy with that.
:02:54. > :02:56.And in your case, Daniel,
:02:56. > :02:59.I think there were technical difficulties
:02:59. > :03:03.with some of the sweetbreads,
:03:03. > :03:06.which possibly came about as aresult of you having to be first up.
:03:06. > :03:08.To be honest, my head wasn't really in the right place
:03:08. > :03:10.when we first started cooking so, it was...
:03:10. > :03:13.Anyway, I can't make excuses. I'm happy with fourth.
:03:13. > :03:16.Well, I was very happy to eat fourth, the fourth dish!
:03:16. > :03:19.Anyway, congratulations to the three of you,
:03:19. > :03:22.but remember only one of you will be cooking
:03:22. > :03:25.your course at the final dinner.
:03:25. > :03:27.So, there's still all to cook for tomorrow. I know it's tough.
:03:27. > :03:37.I wish you the best, there's some great food there today. Well done.
:03:37. > :03:40.
:03:40. > :03:41.Right,
:03:41. > :03:41.Right, it
:03:41. > :03:45.Right, it is
:03:46. > :03:51.Right, it is time to answer some of your foodie questions. Each caller
:03:51. > :03:55.helps to decide what Jane is eating at the end of the show. Are you
:03:55. > :03:59.full yet? I am beyond. The whole thing is dlirb. I wanted to eat
:03:59. > :04:04.every plate. Now it is time to answer some of
:04:04. > :04:11.your questions. First on the line is Sandra from Coventry. What is
:04:11. > :04:16.your question? I would like to ask if you could give a quick dressing
:04:16. > :04:23.for fresh tuna. I like coriander and chilli. I wondered if they
:04:23. > :04:30.could come up with a good dressing. That sounds like you have the right
:04:30. > :04:36.idea. Equal quantities of soya sauce, sesame oil and olive oil and
:04:36. > :04:41.chilli, garlic, coriander, lime juice and that it is.
:04:41. > :04:46.-- is it. What dish would you like to see,
:04:46. > :04:51.food heaven or food hell? I would like food heaven, please.
:04:51. > :04:56.Debbie, what is your question for us? Can you please tell me the best
:04:56. > :05:01.way to cook rabbit. We are run over with them all.
:05:01. > :05:04.Not literally, I hope! Mark, rabbit? Well, The Great British
:05:04. > :05:12.Menu has just been on, so it is quite apt.
:05:12. > :05:17.You did a rabbit dish then? I did a rabbit pie. Both rabbit and
:05:17. > :05:22.crayfish are vermin. The rivers are running wild with crayfish. I did a
:05:22. > :05:25.pie using the back and front legs of the rabbit and the crayfish meat.
:05:25. > :05:31.The crayfish heads were sticking out of the pie.
:05:31. > :05:35.It looked fantastic. It tasted fantastic! There you go,
:05:35. > :05:38.the rabbit pie from the internet. What dish would you like to see at
:05:38. > :05:44.the end of the show? Food heaven, please.
:05:44. > :05:52.Henry, are you there? How do you make meat go tender.
:05:52. > :05:58.Henry, how old are you? Six. Henry is six, he is from Essex! How
:05:58. > :06:04.do you make meat tender. I won't ask what your mother's cooking is
:06:04. > :06:12.like? First of all, Henry, do you want a job? Well, the general vuel
:06:12. > :06:14.to cook it slow. Even a fillet, don't cook it too quick.
:06:14. > :06:18.Press... This is a good trick for you.
:06:19. > :06:25.Practise on the meat. When it gives way like the bottom of your thumb,
:06:25. > :06:30.that is when you know it is tender. Get father Christmas to send you a
:06:30. > :06:35.slow cooker. That is really nice. When you are 18, give me a ring.
:06:35. > :06:44.You have a job offer as well. What dish would you like to see at the
:06:44. > :06:50.end of the show? Food heaven. Tony, what would you like to ask
:06:50. > :06:55.us? I have a lovely piece of pork fillet. I would love to know how to
:06:55. > :07:01.cook it and what I should have with it, please.
:07:01. > :07:06.Pork fillets are the most tender cut on the pig. Little cooking is
:07:06. > :07:12.required. Cook it as a whole fillet in a pan. Roll it around in the pan.
:07:12. > :07:18.Or cut it into mini steaks. Cook them quickly, but keep it slightly
:07:18. > :07:21.pink. Everyone thinks you have to cook pork until it is medium and
:07:21. > :07:27.above, but cook it slightly pink as you do with veal.
:07:27. > :07:33.What would you serve with it? me, the pork and apples are the
:07:33. > :07:38.best. Cider brandy, maybe. And wild mushrooms are coming into
:07:38. > :07:48.season. What dish would you like to see at the end of the show, food
:07:48. > :07:48.
:07:48. > :07:54.heaven or food hell? Sorry, Jane. I have a sweet tooth it is food hell.
:07:54. > :08:00.Tanya, from London, what is your question? I have two whole mallards,
:08:00. > :08:06.what can I do with them. Roast it nice and slowly. Serve it
:08:07. > :08:14.with apples, roast brambls. Have a good mashed potato. They are also
:08:15. > :08:24.great for making duck ham. Sow cook it in duck fat with the legs, break
:08:25. > :08:27.
:08:27. > :08:33.them up with some duck fat. With the breast you can cure it.
:08:33. > :08:38.You can have that later with a salad.
:08:38. > :08:41.And you can eat blackberries there with mallard, they are really good
:08:41. > :08:47.with it. And what would you like to see for
:08:47. > :08:52.Jane at the end of the show? Definitely food heaven! Now, the
:08:52. > :08:57.Omelette Challenge. It is up to the chefs to get close to the leader.
:08:57. > :09:02.The usual rules apply, an omelette cooked as quick as you can. Have
:09:02. > :09:12.you seen this before? No, I haven't. You are about to see carnage sham
:09:12. > :09:19.
:09:19. > :09:29.You are making sure you get an omelette because you were
:09:29. > :09:35.
:09:35. > :09:45.disqualified the last three times! I know! No butter in there? Just a
:09:45. > :09:47.
:09:47. > :09:52.tad. That is pretty good, that one. It
:09:52. > :09:59.looks like an omelette! It does. Pretty good. Definitely the best
:10:00. > :10:04.omelette on this series. This one... What happened? Scrambled omelette!
:10:05. > :10:14.It is Asian style. I disqualified you the last three
:10:15. > :10:22.
:10:22. > :10:26.goes, -- gos, didn't I? You did. Mark, do you think you beat
:10:26. > :10:34.Gennaro? No chance. Well, you are not nearly the bottom,
:10:34. > :10:41.that is down here. This is Madhur, she took two hours
:10:41. > :10:49.and 56 minutes. Jason? It doesn't matter, I am
:10:49. > :10:57.disqualified! You did it in... You got on the leaderboard.
:10:57. > :11:03.Oh! You did it in 22.96 seconds. That puts you in third place.
:11:03. > :11:08.But look at his omelette, though! will let him on with that one.
:11:08. > :11:12.Yeah! Right, will Jane get her idea of food heaven? That is lobster and
:11:12. > :11:18.sea bass with carrot julienne. Or food hell? That is steamed treacle
:11:18. > :11:24.sponge pudding and custard. Well you can now warm yourself up in
:11:24. > :11:34.Rachel Khoo's Little Paris Kitchen, but she is by the seaside tied,
:11:34. > :11:42.
:11:42. > :11:44.Experimenting with contrasting and a major part of the recipes
:11:44. > :11:45.I love surprising my guests with these culinary contradictions.
:11:46. > :11:47.Dessert.
:11:47. > :11:50.Creme brulee with raspberries and Indonesian long pepper.
:11:50. > :11:52.Even cutting edge Parisian chefs like Benjamin Darnaud
:11:52. > :11:57.would come to sample my simple but sumptuous home cooking.
:11:57. > :12:00.I'm just like, I'm crazy with creme brulee.
:12:00. > :12:04.My next recipe might seem unconventional to us Brits
:12:04. > :12:09.but it was always a popular starter amongst my diners.
:12:09. > :12:11.It's a savoury cake.
:12:11. > :12:16.In the UK, when you say cake, people think delicious sponge cakes,
:12:16. > :12:19.chocolate cakes, but in France, when you mention cake,
:12:19. > :12:23.the French think savoury, which might sound a bit bizarre
:12:23. > :12:26.but actually it's super tasty.
:12:26. > :12:32.I need 250 grams of plain flour.
:12:32. > :12:39.To my flour, I'm going to add 15 grams of baking powder.
:12:39. > :12:42.I'm just going to put this on the side, I don't need this for the moment.
:12:42. > :12:44.I'm going to use goat's cheese. This is Sainte-Maure.
:12:44. > :12:47.I'm going to chop it up.
:12:47. > :12:49.I love the acidic tang of Sainte-Maure,
:12:49. > :12:53.but if you can't find it, any soft goat's cheese will work well.
:12:53. > :12:55.I'm going to chop up my prunes.
:12:55. > :12:58.If you don't want to go down the sweet side, you can do olives.
:12:58. > :13:00.That's really nice. Done my prunes.
:13:00. > :13:05.I'm going to roughly chop pistachios.
:13:05. > :13:07.Pistachios add that beautiful colour
:13:07. > :13:09.and it's got a bit of a crunch
:13:09. > :13:13.and the nutty flavour. OK, that looks like it's done.
:13:13. > :13:17.Just give the flour with the baking powder a mix.
:13:17. > :13:19.Now add your cheese, nuts and prunes
:13:19. > :13:22.and then you can get on with your batter.
:13:22. > :13:26.Four eggs.
:13:26. > :13:28.Now they need whipping.
:13:28. > :13:38.Luckily, I have something hiding in- my cupboard which will do it for me.
:13:38. > :13:41.That looks like it's done.
:13:41. > :13:45.Pale and fluffy.
:13:45. > :13:48.Look at that. It's lovely and fluffy, pale in colour.
:13:48. > :13:50.That's how you want it.
:13:50. > :13:59.I'm going to add 150 ml of olive oil, 100 ml of milk.
:13:59. > :14:03.50 grams of yoghurt.
:14:03. > :14:05.Keeps the cake nice and moist.
:14:05. > :14:14.Now I'm going to add some salt, a teaspoon. Pepper.
:14:14. > :14:24.I'm going to add my dry ingredients- and fold that in.
:14:24. > :14:25.
:14:25. > :14:27.OK, that is your cake batter. That's all. Really easy.
:14:27. > :14:28.Grab your baking tin. Pour it in.
:14:29. > :14:30.If you don't have any baking paper to line your tin,
:14:30. > :14:32.just butter and flour it thoroughly.
:14:32. > :14:36.Now I'm going to put it in the oven.
:14:36. > :14:43.Cook the cake at 180 degrees for about 30 to 40 minutes.
:14:43. > :14:47.Yum, yum, yum.
:14:47. > :14:50.You should just be able to pull it out like this
:14:50. > :14:52.but it's not happening.
:14:52. > :14:56.Et voila.
:14:56. > :14:58.Look at that.
:14:58. > :15:00.Mmm.
:15:00. > :15:02.You can smell the cheese.
:15:02. > :15:04.Grab a bread knife.
:15:04. > :15:09.Let's have a look and see how it's turned out.
:15:09. > :15:15.Oh, wow. Isn't that beautiful? I'm going to cut a little piece off.
:15:15. > :15:16.You're getting the saltiness from the cheese,
:15:17. > :15:19.getting the lovely pistachio taste
:15:19. > :15:21.and a little bit of sweetness from the prunes.
:15:21. > :15:28.Just all that together in a cake form works really well.
:15:28. > :15:34.Honestly, I'm not just saying it.
:15:34. > :15:42.It's the perfect picnic food and a great alternative to a sandwich.
:15:42. > :15:46.To cook my next recipe, I'm doing what many Parisians do on weekends,
:15:46. > :15:49.head to Trouville in Normandy.
:15:49. > :15:59.There I'm going to make a dish where a sweet ingredient
:15:59. > :16:02.
:16:02. > :16:06.I'm visiting one of the best fishmongers in town.
:16:06. > :16:13.The Pillet-Saiter family have been fishing these waters for almost 150 years.
:16:13. > :16:23.They've got eight different types of oysters, live whelks,
:16:23. > :16:23.
:16:23. > :16:25.You want to try it? Really? Live grey shrimp.
:16:25. > :16:26.Oh, oh. Oh, God! It just jumped!
:16:26. > :16:28.They were hauled out of the water only an hour ago. OK.
:16:28. > :16:31.It's still moving.
:16:31. > :16:39.Mmm. It's crunchy, it's sweet and a little bit salty.
:16:39. > :16:41.To get the best out of seafood this fresh,
:16:41. > :16:51.you need a very simple approach, so Dominique is showing me a favourite family recipe.
:16:51. > :17:00.
:17:00. > :17:01.Now, I'm going to try and impress one of the oldest fishing families
:17:01. > :17:03.in Trouville with my take on a classic.
:17:03. > :17:05.Before you begin, make sure the mussels have been rinsed and de-bearded.
:17:05. > :17:07.All right, to start off...
:17:07. > :17:09.you need your pan and some butter.
:17:09. > :17:13.Then add a bay leaf, a sprig of thyme and one thinly sliced onion.
:17:13. > :17:15.I'm going to add cider to my onions.
:17:15. > :17:18.It's going to add a lovely apple taste.
:17:18. > :17:20.The cider's from this region in Normandy.
:17:20. > :17:23.This is my Normandy twist on a seafood classic.
:17:23. > :17:26.Traditionally, you would use white wine.
:17:26. > :17:30.And the mussels go in straightaway.
:17:30. > :17:35.Put the lid on. And give to three to four minutes.
:17:35. > :17:40.I have so much space in this kitchen. I can have a little dance.
:17:40. > :17:43.Sebastian, one of the family, comes to have a nosey.
:17:43. > :17:45.Careful, it's hot.
:17:45. > :17:50.Smell good? La pomme. You can smell- the apple, yeah. I can try?
:17:50. > :17:55.Yes, of course. I'll bring some over in a minute. OK.
:17:55. > :17:58.All right. A toute suite.
:17:58. > :18:00.I might have a new admirer. Maybe.
:18:00. > :18:04.I think he just flirts with all the ladies around here.
:18:04. > :18:07.Let's have a look.
:18:07. > :18:09.Wow! So they've opened up nicely.
:18:09. > :18:12.And you can smell that lovely apple taste.
:18:12. > :18:16.Finish it off with a dollop of creme fraiche.
:18:16. > :18:19.So give it a good stir.
:18:19. > :18:28.OK, that is ready. Sprinkle of parsley on top. C'est tout.
:18:28. > :18:34.All right. My mussels are done. Let's serve them up.
:18:34. > :18:39.All right, try some. Vous voulez gouter aussi? Merci.
:18:39. > :18:42.Very nice. Very nice? Tasty.
:18:42. > :18:48.Cider gives you more of a fruity taste. The little bit of apple?
:18:48. > :18:58.C'est extraordinaire. You stay here and cook with us. OK.
:18:58. > :19:05.
:19:05. > :19:05.Right,
:19:05. > :19:05.Right, it
:19:05. > :19:10.Right, it is
:19:10. > :19:15.Right, it is that time of the show to find out if Jane is facing food
:19:15. > :19:20.heaven or food hell. Food heaven is lobster, sea bass. Everybody's food
:19:20. > :19:24.heaven, really. We have line-caught bass and a wonderful cooked lobster.
:19:24. > :19:28.The dreaded food hell is a pile of ingredients, that certainly my
:19:28. > :19:32.grandmother would love. It is a steamed treacle sponge pudding and
:19:32. > :19:38.custard. What do you think that these have
:19:38. > :19:41.decided? I am praying for the lobster, but I think we have done
:19:41. > :19:46.that? It did not make any difference, but they have chosen
:19:46. > :19:50.the lobster as well. Thank goodness.
:19:50. > :19:58.If I can get you to prepare the lobster, that would be great.
:19:58. > :20:02.Look, it matches your shirt! If you can do me the julienne of leeks and
:20:02. > :20:06.carrots. That is also great. First carrots. That is also great. First
:20:06. > :20:10.off, we have ginger. I know you like Asian flavours. We
:20:10. > :20:15.are keeping the skin on this one. There is a bit of heat in the skins
:20:15. > :20:21.from the ginger. We take the onions sand slice that
:20:21. > :20:31.up. This is qiek and simple. Throw that in -- this is quick and simp.
:20:31. > :20:32.
:20:32. > :20:39.Then we have fresh thyme. Then this is where we start to get this stuff.
:20:39. > :20:46.The lobster. Youl you do is chop this up.
:20:46. > :20:55.-- all you do is chop this up. There is so much flavour in here. A
:20:55. > :21:02.little white wine, tomato puree, chicken stock and then all we do is
:21:02. > :21:08.add double cream? Double cream? We cook that out for about three or
:21:09. > :21:13.four minutes while I pan-fry the fish. We have lovely line-caught
:21:13. > :21:18.sea bass with sea bass you want to score the top of the skin or it
:21:18. > :21:23.will curl up. So we score that nicely like that. Season it with a
:21:23. > :21:29.little bit of salt. Over there. Pepper in at the last minute. A
:21:29. > :21:33.little bit of oil. What kind of oil? A normal bit of
:21:33. > :21:39.vegetable oil. Then all we do is take our fish and pop it in the pan,
:21:39. > :21:44.but hold it. It has a habit of curling up. If you put the fish in
:21:44. > :21:49.the pan like that, hold it to stop the skin from curling up.
:21:50. > :21:55.Hold it down for a second or two. It keeps the skin nice and flat. It
:21:55. > :21:59.is the skin that you want to get lovely and crisp... So we put that
:21:59. > :22:06.on a low heat. It is simmering away. Meanwhile,
:22:06. > :22:11.the guys are busy doing the rest of the stuff. How are you doing?
:22:11. > :22:15.You have lobster claws, lobster meat. This is where you utilise the
:22:15. > :22:19.shells and the claws and throw it all in. Don't waste this. If you
:22:19. > :22:24.are doing stuff you can freeze the shells until you have enough to
:22:24. > :22:29.have a sauce to go with it. Delicious. Is that the same thing
:22:29. > :22:33.with prawn shells? You can do prawn shells. You can roast them off.
:22:33. > :22:38.That gives a nice colour. That is really good.
:22:38. > :22:43.How are we doing? Getting there? That will blend that as it is. Then
:22:43. > :22:50.we need a strong blender. That is the key to this.
:22:50. > :22:57.Get you a strong blender. Then take the whole lot... Shells and
:22:57. > :23:03.everything. Everything? Everything. This is not
:23:03. > :23:08.a buel base. It is not made with lobster. That is traditionally made
:23:08. > :23:16.with conger eel and a whole manner of different fish. About five fish
:23:16. > :23:26.in a classic buel base. This is a traditional sauce.
:23:26. > :23:30.
:23:30. > :23:35.You need a metal base. A plastic one, with plastic will get ruined.
:23:35. > :23:39.It is munching the shells. I have never seen that before.
:23:39. > :23:43.You use the shells as they have so much flavour.
:23:43. > :23:51.Then we have the ginger and everything else in there. Mark has
:23:51. > :23:57.my ginger and carrots. Also the leeks. We are going to
:23:57. > :24:03.saute these off in a pan quickly. Cook them quickly and warm up the
:24:03. > :24:13.lobster meat in here as well. Traditional you do this by hand.
:24:13. > :24:14.
:24:14. > :24:20.Really? They would use a mouli. You would mash it by hand. It would
:24:20. > :24:30.take forever. Season that with black pepper. Add a bit of butter.
:24:30. > :24:36.
:24:36. > :24:40.Can you finish off the fish, please? And in here, look... Oh, my
:24:40. > :24:45.gosh. That is your sauce.
:24:45. > :24:49.That is unbelievable. There is nothing other than the
:24:49. > :24:53.shells in there. You would throw these away, normally.
:24:53. > :24:58.It is incredible. .You Can have this as a soup.
:24:59. > :25:04.It is delicious. And the fish, the last minute you
:25:04. > :25:11.turn it over? Yes with a little bit of butter.
:25:11. > :25:19.The veg comes out of the pan. You can warm up the lobster for me.
:25:19. > :25:29.I have to thank all of those people that voted! How can you compare
:25:29. > :25:31.
:25:31. > :25:38.this to a treacle sponge? Now if you can fishish off the sauce,
:25:38. > :25:42.please, Jason. See how the skin is nice and
:25:42. > :25:52.crisp.on top of there? Yes and straight and flat.
:25:52. > :25:53.
:25:53. > :25:59.And when in doubt add more butter?! I know that James loves his butter.
:25:59. > :26:07.You have a book in America? I have a book in America it is called Open
:26:07. > :26:13.Hearts. I am an artist. My mother had a philosophy, that in life,
:26:13. > :26:18.when thing as tough that people close off their hearts, but if you
:26:18. > :26:21.accept what is happening, you can reach out and help other people and
:26:21. > :26:27.allow love back in your life. The book is about that, about family
:26:27. > :26:33.and connections. You talk about the artists, but you
:26:33. > :26:42.do all of the artwork in the book? I do.
:26:42. > :26:49.I do a show in California. The worry is that you will come
:26:49. > :26:54.over here and take over! I love cooking, but I am really an amateur
:26:54. > :26:59.cook. I any that I could just drink that
:26:59. > :27:05.sauce. That looks delicious. That is the key to this. Not to
:27:05. > :27:12.make it too thin. Then we have the lobster chunks that we place all
:27:12. > :27:22.the way around. Very '80s, this dish, isn't it?
:27:22. > :27:30.
:27:30. > :27:34.it? It looks great to me! Says the guy in the 19'70s shirt! -- 1970's
:27:34. > :27:37.shirt! Well, I think it is perfectly brilliant. I think that
:27:37. > :27:46.everyone out there will want it to do this.
:27:46. > :27:50.You this so? Yes. Hopefully they will do this and
:27:50. > :27:57.Parkin! Grab the knives and forks.
:27:57. > :28:02.The whole thing, it has taken us six minutes.
:28:02. > :28:06.Do I get to dive in right now? go with this Suzie has chosen
:28:06. > :28:14.Laurent Miquel Vendanges Nocturnes Viognier, 2011.
:28:14. > :28:22.It is from Waitrose. Priced at �8.49. Dive in and tell us what you
:28:22. > :28:26.think. Hmm! Does it taste '80s? I am
:28:26. > :28:30.speechless. It is so good. The ginger works well with the
:28:30. > :28:34.lobster. I know you like Asian flavours, but the ginger works so
:28:34. > :28:41.well. That sea bass is unbelievable.
:28:41. > :28:46.And the sauce again great. A perfect match. That is all from us
:28:46. > :28:50.on Saturday Kitchen Live. Thanks to Mark Hix, Jason Atherton and Jane