Browse content similar to 03/12/2011. Check below for episodes and series from the same categories and more!
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Some egg fried rice. It does sound nies if I could scrape if off the | :04:07. | :04:13. | |
bone first. Let's meet the other chef table | :04:13. | :04:17. | |
guests. Two Saturday Kitchen viewers. | :04:17. | :04:22. | |
Both foody fans, you are growing your own produce in central London? | :04:22. | :04:27. | |
I have a tiny balcony, and I have courgettes, tomatoes, lots of herbs. | :04:27. | :04:31. | |
You live in flat, you can grow Brussels sprouts and all that? | :04:31. | :04:35. | |
have Brussels sprouts as well. Elinor, looking at your proudest | :04:35. | :04:39. | |
achievements, beef Wellington, a tough dish to get right? I have | :04:39. | :04:47. | |
done it a couple of times. And a venison stuffed balance teen of | :04:47. | :04:51. | |
duck. I have only done it once, it was time-consuming. Only once is | :04:51. | :04:57. | |
what you need. If you want to call the show call | :04:57. | :05:07. | |
:05:07. | :05:15. | ||
Ask whether Sarah should be getting food heaven or hell. | :05:15. | :05:19. | |
Feeling hungry? Safrg. This is the right man, an old mate of mine, | :05:19. | :05:24. | |
despite coming from the wrong side of the Pennine, he's a pretty good | :05:24. | :05:29. | |
cook. I'm not sure about the wrong side of the Pennines. How are you | :05:29. | :05:37. | |
boss? Good. What are we doing? partridge breast is here, to wrap | :05:37. | :05:44. | |
in a blanket. That will take about six to eight minutes. Top it is in | :05:44. | :05:54. | |
:05:54. | :06:06. | ||
six to eight minutes. Top it is in better, doesn't it. Don't worry,ly | :06:06. | :06:14. | |
put it in this one. A good start then! That needs to be | :06:14. | :06:17. | |
in there for six minutes. You will make the stuffing, which is onions, | :06:18. | :06:22. | |
bacon, mushrooms and a little bit of that Cumbrian ham you have there. | :06:22. | :06:28. | |
Pop that over there to you. You usually do most of the work. I will | :06:28. | :06:33. | |
take my partridge skin off the breast, and there is a little bone | :06:33. | :06:38. | |
left in, just to whip that away. We don't like bones. Do you use the | :06:38. | :06:45. | |
whole thing in the restaurant? dish, obviously not. But you know, | :06:45. | :06:49. | |
you can obviously whole roast your partridge. I will create a little | :06:49. | :06:55. | |
pouch there. That's where the stuffing will go in. While I'm | :06:55. | :07:01. | |
waiting for you to get that, I have got some butter nut squash here. | :07:02. | :07:11. | |
:07:12. | :07:12. | ||
Are you going to roast that off? is lovely, we will take the seeds | :07:12. | :07:18. | |
out and get rid of those, it is in season now. That is ready for you | :07:18. | :07:28. | |
:07:28. | :07:28. | ||
to pop on that tray and get some garlic on. So the stuffing we have | :07:28. | :07:32. | |
there, while you are making your's. You have one done, I will explain | :07:32. | :07:39. | |
what is in it, we have bacon and a bit of ham, you are using local | :07:39. | :07:43. | |
dried ham? Cumbrian ham, which is wonderful stuff. I have a couple of | :07:43. | :07:50. | |
slices of white bread here, I will take the crusts off and put them | :07:50. | :07:55. | |
through just role them together. Put them through a pasta machine. | :07:55. | :08:03. | |
This is the interesting bit. you need to do is give it a bit of | :08:03. | :08:10. | |
a bash and make it will go through our pasta machine. What is the idea | :08:10. | :08:17. | |
about using the bread? It is just another medium, you basically have | :08:17. | :08:23. | |
a stuffing, and instead of, I pose, putting it in on the inside, they | :08:23. | :08:28. | |
are just going to roll it, and use it as if you were using puff pastry | :08:28. | :08:34. | |
or any other pastry around the outside. With partridge it can get | :08:34. | :08:42. | |
quite dry, you don't really want to overcook it too much. Yep. That is | :08:42. | :08:50. | |
two slices of bread just stuck together. You get two so you have | :08:50. | :09:00. | |
:09:00. | :09:11. | ||
enough. We need to get it nice and thin. Another one. | :09:11. | :09:17. | |
And another one. Generally take it down to number six or seven. OK. | :09:17. | :09:22. | |
Once we have got that. Have you ever seen this before? It is new | :09:22. | :09:29. | |
territory for me, I have to say. Down south we use pastry. You have | :09:29. | :09:34. | |
to use the bought bread, the other stuff tends to break up. Which it | :09:34. | :09:44. | |
has done a little bit. I need a bit of chopped chervil. This chervil | :09:44. | :09:51. | |
have an aniseed flavour, like fish. You could use this for anything, | :09:51. | :09:58. | |
chicken, fish. It is great with fish, it really is. Pop that in to | :09:58. | :10:08. | |
the partridge. Like so. Just fold the fillet over the top there. | :10:08. | :10:12. | |
most people who haven't been up to Northcote, tell us about it? | :10:12. | :10:22. | |
:10:22. | :10:23. | ||
Northcote is a 14-bedroomed hotel. Did it start as a house? It was a | :10:23. | :10:28. | |
textile merchant's house. We have the Northcote and the four pubs, | :10:28. | :10:34. | |
wae also do the food and Blackburn Rovers, which is interesting at the | :10:34. | :10:44. | |
:10:44. | :10:50. | ||
moment. Why is that? I thought you were top, I don't do football? | :10:50. | :11:00. | |
:11:00. | :11:01. | ||
are bottom. We roll that over like a sub. They are Kibbled onions are | :11:01. | :11:08. | |
they, yes. You put the stuffing on the inside, | :11:08. | :11:12. | |
what you must do with that is put it into the fridge for at least | :11:12. | :11:18. | |
half an hour. We pop that to the back because we have one there. | :11:18. | :11:22. | |
have the sauce there which has the mushrooms, the onion cooking down, | :11:22. | :11:26. | |
a little bit of stock here. We have Brussels sprouts in there, that is | :11:26. | :11:31. | |
probably about another minute and a bit. We have the butternut squash | :11:31. | :11:41. | |
:11:41. | :11:45. | ||
there. Call us on the numbers below. If you want to put questions to us | :11:45. | :11:55. | |
:11:55. | :12:08. | ||
you will do so on the font or e- mail. | :12:08. | :12:14. | |
I didn't realise had you pomgran net down where you are. | :12:14. | :12:21. | |
Yes. Lose the seeds there. I will just pass the sauce off. As well as | :12:21. | :12:27. | |
Northcote you have the pubs as well? We have, the Highwayman won | :12:27. | :12:31. | |
the Pub of the Year for Cumbria. That is brilliant for the staff up | :12:31. | :12:36. | |
there, they have been working really hard. Basically we do | :12:36. | :12:39. | |
regional food in each of the pubs. We have actually got one in | :12:39. | :12:49. | |
:12:49. | :12:53. | ||
Yorkshire. Went over the borders. You have great team at Northcote. | :12:53. | :13:00. | |
We saw one on The Great British Menu? Lisa has been my head chef | :13:00. | :13:04. | |
for years, she is fantastic and will be working away today while we | :13:04. | :13:14. | |
:13:14. | :13:15. | ||
are here. Good way to serve Brussels this Chris marks with the | :13:15. | :13:25. | |
:13:25. | :13:37. | ||
chest nuts. You want black pepper in there. So the pomegranate goes | :13:37. | :13:42. | |
into the sauce there. We need to leave that to rest for a | :13:42. | :13:47. | |
couple of minutes, normally. have 30 seconds. Right, so we will | :13:48. | :13:57. | |
not leave it to rest! Marvellous, you take your butternut squash out. | :13:57. | :14:03. | |
Which we have here. How long has that roasts for that one? About 30 | :14:03. | :14:09. | |
minutes. Break the butternut squash with a fork or your spoon, we want | :14:09. | :14:15. | |
a small amount going on to the plate, or a large amount if you are | :14:15. | :14:25. | |
:14:25. | :14:29. | ||
in Yorkshire. Your pomegranate has gone in the sauce with a nobody of | :14:29. | :14:35. | |
butter and - a knob of butter and chestnuts. The chestnuts you can | :14:35. | :14:40. | |
buy already done like that? It has not been a good season for | :14:40. | :14:47. | |
chestnuts I believe. What do you think Phil? Chestnuts are having a | :14:47. | :14:53. | |
difficult time. There if you look around chestnut trees in London it | :14:53. | :14:57. | |
is a nightmare, they have all lost their leaves completely. This is a | :14:57. | :15:03. | |
big problem, but we actually are getting them from Italy. It would | :15:03. | :15:08. | |
be a bigger problem if we don't get them on the plate. Look at that, | :15:08. | :15:12. | |
slightly done. You pop it like so, you can see it is nice and pink in | :15:12. | :15:22. | |
:15:22. | :15:24. | ||
the middle. Then pop our pomegranate sauce. It looks pretty | :15:24. | :15:29. | |
good. Tell us what it is? It is partridge in bread blanket, with a | :15:29. | :15:39. | |
pomegranate sauce. You get to have a dive into this, | :15:39. | :15:43. | |
see what you think. Partridge in a blanket. | :15:43. | :15:48. | |
Dive in. Basically, because it last the | :15:48. | :15:55. | |
bread around t it is just sandwich, isn't it! Sorry! It is partridge | :15:55. | :16:01. | |
sandwich. Yes, he said with a smile on his face. It is a posh sandwich, | :16:01. | :16:04. | |
�34. That is an expensive sandwich. When you think of all the | :16:04. | :16:09. | |
ingredients in a stuffing, you have the bread wrapped around it, you | :16:09. | :16:15. | |
have your mushrooms. She's right, it is a sandwich. Call it a | :16:15. | :16:18. | |
partridge sandwich. In a bank ket sounds like you have tucked it in, | :16:18. | :16:24. | |
and it might not be dead. It is dead, I think. It tastes delicious. | :16:24. | :16:34. | |
We need wine to go with this. We sent our wine expert to choose wine | :16:34. | :16:44. | |
:16:44. | :16:47. | ||
This week I'm in Southampton, it is blustery by the Waterside, it is | :16:47. | :16:52. | |
time to hit the shops to find wonderful wines to go with the | :16:52. | :17:00. | |
recipe for this morning. Nigel's wonderful wintry partridge | :17:00. | :17:04. | |
dish is absolutely made for red wine lovers. All you have to do is | :17:04. | :17:07. | |
make sure you choose a wine with enough character to stand up to all | :17:07. | :17:11. | |
those different flavours on the plate. Now if money was no object, | :17:11. | :17:15. | |
I would definitely be picking up a bottle of fine red Burgandy. Or | :17:15. | :17:19. | |
something like this. Which is one of the best matches for game. But | :17:19. | :17:23. | |
I'm looking for something a little bit more affordable today, and with | :17:23. | :17:28. | |
that Madeira sauce, I just can't resist going for a bottle of | :17:28. | :17:34. | |
Portuguese red. It is the extra special Dao, dark and fruity, and | :17:34. | :17:39. | |
unbelievably good value. Although Portugal is best known for | :17:39. | :17:43. | |
producing port, in recent years it has started making some wonderful | :17:43. | :17:46. | |
unfortified red wines. So if you are looking for something a little | :17:46. | :17:49. | |
bit different to put on the dinner table and impress your friends, | :17:50. | :17:58. | |
then a bottle of Portuguese red is a really good option. | :17:58. | :18:01. | |
It smells like crushed blackcurrants and wild herbs. When | :18:01. | :18:04. | |
you taste the wine, the most important thing is it has enough | :18:05. | :18:08. | |
intensity to cope with all the different ingredients. It is ripe | :18:08. | :18:12. | |
and fruity, which will work brilliantly with the butternut | :18:12. | :18:16. | |
squash and the Brussels sprouts. It has a peppery note to compliment | :18:16. | :18:21. | |
the partridge. And rich enough for the Madeira sauce, the stuffing and | :18:21. | :18:25. | |
chestnuts. Nigel, it is seriously classy comfort food. Here is a wine | :18:25. | :18:29. | |
a little bit different, that can more than hold its own. | :18:29. | :18:35. | |
What do you reckon to that? I love Portuguese wines, that is terrific. | :18:35. | :18:42. | |
It is tanin, the beautiful full fruit flaif. And a bargain, great | :18:42. | :18:49. | |
with any game. You are not drinking? I will have a smell, I | :18:49. | :18:55. | |
don't drink, you should have put Vimton in, I could have pretended. | :18:55. | :19:00. | |
What do you think girls? Lovely. is a cracking thing, the very best | :19:00. | :19:04. | |
of comfort food. Big, bold flavours, lovely sweetness of the squash. | :19:04. | :19:10. | |
a new style of cooking with the bread? I don't know how new | :19:10. | :19:18. | |
sandwichs are! Slightly different. We do it with ciabatta! | :19:18. | :19:22. | |
If you want to appear on the series write with your name and address | :19:22. | :19:30. | |
and daytime phone number. Don't forget to put a stamp on your | :19:30. | :19:34. | |
envelope, Phil will be making his debut on the show later. What are | :19:34. | :19:39. | |
you making? Fillet of turbot with smoked celeriac milk puree and | :19:39. | :19:45. | |
hazelnut and truffle pasta. Is that OK? I will give it bash. Now we | :19:45. | :19:51. | |
catch up with Rick Stein on his Seafood odyssey it's in America for | :19:51. | :19:57. | |
a fishy BBQ, this man's timing is impecable. | :19:57. | :20:03. | |
This is my old friend, Jonny Apple, Jill and are at Jonny and his | :20:03. | :20:08. | |
wife's weekend retreat near Gettysburg in Pennsylvania. Why I | :20:08. | :20:11. | |
like Jonny, he lives his life for food. You can tell he spends a lot | :20:11. | :20:16. | |
of time in the kitchen. Actually, his main job is a chief political | :20:16. | :20:20. | |
correspondent for the New York Times. But it's food that we talk | :20:20. | :20:25. | |
about, all the time. One of the things I really like about | :20:25. | :20:29. | |
Americans is their authoriseness, when they do something, they -- | :20:29. | :20:34. | |
thoroughness, when they do anything, they do it in style. I have never | :20:35. | :20:39. | |
seen a barbecue like this before, it is something you can imagine J | :20:39. | :20:43. | |
gats bee would have in his garden. And the lobster, Jonny wouldn't | :20:43. | :20:49. | |
have any other lobsters but Maine lobster, flown in that morning. We | :20:49. | :20:55. | |
were wonderful. Some great big shrimp and as par gas, and a sauce | :20:55. | :21:00. | |
with olive oil, basil that I made. The lobsters took ten minutes, | :21:00. | :21:05. | |
prime in early summer, and then some shoft shelled crabs. This is a | :21:06. | :21:10. | |
create American dish. You take ordinary flour and add this special | :21:10. | :21:16. | |
seasoning, Old Bay Seasoning, a mixture of paprika, Cayenne and | :21:16. | :21:22. | |
black pepper, all spice, and salt, and you stir it all in together, | :21:22. | :21:26. | |
and you coat the soft shell crabs in it. You can eat the whole thing, | :21:26. | :21:32. | |
that is why they are soft shell crabs. We only use them for bait in | :21:32. | :21:42. | |
:21:42. | :21:43. | ||
pads stow. You turn them over in hot oil. You serve them with little | :21:43. | :21:49. | |
else. The lobster, the shrimp, and lovely champagne, what could be | :21:49. | :21:57. | |
nicer on a summer's morning, except Chalky is not here. I noticed you | :21:57. | :22:00. | |
travelling around, whether you are talking about Australia, New | :22:00. | :22:05. | |
Zealand, even China and India, there is a big thing towards eating | :22:05. | :22:09. | |
more seafood, because it is healthier, it is lighter, and it | :22:09. | :22:14. | |
also has to do with being by the water. We seem to be in a time when | :22:14. | :22:22. | |
the places people want to go are Venice, Cape Town, Hong Kong, the | :22:22. | :22:32. | |
:22:32. | :22:33. | ||
old, Sydney, Padstow. You are very rude about Padstow, you said it was | :22:33. | :22:39. | |
a two-bit little town. I didn't use that word, I said it was plug ugly. | :22:39. | :22:45. | |
Betty always said to me, you didn't make it on looks, Padstow is the | :22:45. | :22:55. | |
:22:55. | :23:01. | ||
same way! I know the Americans and Brits | :23:01. | :23:05. | |
differ on many things, but I don't think plug ugly is Padstow. He's | :23:05. | :23:09. | |
right about the places people go to near the water, they are taking | :23:09. | :23:14. | |
meat off the menu and putting on seafood. It is a social change. It | :23:14. | :23:18. | |
is Singapore chilli crab, I think it is a signature dish, if you like | :23:18. | :23:21. | |
that sort of expression of Singapore. I was in Singapore with | :23:21. | :23:26. | |
my mate Jonny, and we were in Raffles hotel, with Jill and Terry | :23:26. | :23:30. | |
our wives, we got into a taxi at the hotel, we started to say | :23:30. | :23:34. | |
something. We were cut in but the guy says, you want girls, we said, | :23:34. | :23:39. | |
no, we want Singapore chilli crab. He put his foot on the brake, after | :23:39. | :23:47. | |
200 yards we got out literally in Purves Street, we had one of those | :23:47. | :23:55. | |
dishes you remember all your life and lots of Tiger Beer. To put the | :23:55. | :24:01. | |
crab up, you take the tail off and cut the whole crab in half, you | :24:01. | :24:07. | |
need a heavy knife. Pull the claws off. You can use cooked or raw crab, | :24:07. | :24:11. | |
raw crab gets a better result. If you don't like killing crabs that | :24:11. | :24:16. | |
is fine. Pull the back shell away from the body section of the crab. | :24:16. | :24:21. | |
We just want the juice from the back, we don't want the brown meat, | :24:21. | :24:26. | |
back, we don't want the brown meat, it makes the final dish muddy. Cut | :24:26. | :24:36. | |
:24:36. | :24:37. | ||
the claws at the joint, to break them up a bit. | :24:37. | :24:44. | |
That is so you can get into the meat. You can use a hammer if you | :24:44. | :24:51. | |
are worried about cutting yourself. We just have to take the head mens' | :24:51. | :24:55. | |
fingers out, they are the wrab's lungs for want of a better word. | :24:55. | :25:01. | |
They are not nice to eat. We are ready to do the stir-frying. Into | :25:01. | :25:07. | |
the hot wok goes sunflower oil, now the crab. It is such a good burner, | :25:07. | :25:12. | |
nothing like the ones in Singapore, a bit like things for melting steel, | :25:12. | :25:16. | |
if you ask me, I would love one in this kitchen, but they are enormous. | :25:16. | :25:21. | |
Now we add garlic, lots of garlic, and lots and lots of ginger, turn | :25:21. | :25:25. | |
out thank over a little. You don't want to let it catch, that is why I | :25:25. | :25:29. | |
have added it after the crab in this case, I like a bit of a fresh | :25:29. | :25:36. | |
taste. Now some tomato kechchup, that is good. I rarely use it, only | :25:36. | :25:46. | |
:25:46. | :25:47. | ||
in prawn cocktail sauces. Soya sauce now, three or four | :25:47. | :25:50. | |
tablespoons, and red chilli, lots of red chilli, you can leave the | :25:50. | :25:55. | |
seeds out, if you like. In a dish like Singapore chilli wrab, if you | :25:55. | :25:59. | |
don't want to put the seeds in, I shouldn't bother to cook the dish. | :25:59. | :26:04. | |
Now some water. About four or five fluid ounces. The juice from the | :26:04. | :26:10. | |
crab. Why do I like this dish? It is a restaurant dish, it has a few | :26:10. | :26:16. | |
ingredients because everybody who cooks this dish, in somewhere like | :26:16. | :26:20. | |
Singapore has to get a move on. Finally this pepper, it has | :26:20. | :26:22. | |
integrity, it is not overimaginative, that is what I | :26:22. | :26:27. | |
don't like in cooking any more. I'm just as guilty as everyone else, I | :26:27. | :26:37. | |
:26:37. | :26:37. | ||
like things clean and simple, not too many notes. | :26:37. | :26:45. | |
Gently ease it into a nice, white bowl. Finally, just some shredded | :26:45. | :26:49. | |
spring onion, it is shredded like angel hair. It looks really, really | :26:49. | :26:53. | |
nice. I like eating this without rice, just like it is, but with | :26:53. | :27:03. | |
:27:03. | :27:08. | ||
plenty of cold beer. That Singapore chilli crab is one | :27:08. | :27:12. | |
of my favourite dishes in the world. Seafood and spice goes so well | :27:13. | :27:17. | |
together. I was hosting the British Curry Awards, 2,000 people in one | :27:17. | :27:22. | |
room. I thought I would have a go at making a curry with fish, | :27:22. | :27:28. | |
monkfish I have here. This is an authentic Indian tikka masala, it | :27:28. | :27:32. | |
is not the bright red tough we are used to in the UK, it is an | :27:32. | :27:39. | |
authentic one. I have all months, cumin, cardamon podz, yoghurt and | :27:39. | :27:46. | |
cream, and lime, that is the maranaide for it all. I will toast | :27:46. | :27:50. | |
some spices first. I will add this to all the mixture, | :27:50. | :27:53. | |
it gets placed in and you maranaide the fish in there as well. We will | :27:53. | :27:57. | |
chop this up as well. First of all, congratulations on your DVD, and | :27:57. | :28:01. | |
your second tour. My second tour. It has been incredible. You have | :28:01. | :28:05. | |
been doing it a while, over the last three years it has gone a bit | :28:05. | :28:10. | |
crazy hasn't it? My friend said, it has gone catastrophic, I think she | :28:10. | :28:17. | |
meant, I had to meant she meant stratospheric, catastrophic doesn't | :28:17. | :28:20. | |
sound so much of a compliment. It has gone really quickly. What do | :28:20. | :28:24. | |
you equate that to, being in the right place at the right time? | :28:24. | :28:27. | |
There is a little bit of that. I work hard as well, I know it is not | :28:27. | :28:34. | |
a hard job, I work a lot of hours. It is sometimes being in the right | :28:34. | :28:38. | |
place at the right time. I was watching the DVD of your's last | :28:38. | :28:41. | |
night, you get a lot of stuff in the back of your mind, it seems to | :28:41. | :28:45. | |
me you get half of it with the audience? It is great, I love | :28:45. | :28:48. | |
talking to the awence. There is nothing as funny as the public. If | :28:48. | :28:51. | |
you ask the right question you can get some really funny answers out | :28:51. | :28:55. | |
of them. Not only that you have your family to credit, your | :28:55. | :28:59. | |
grounding is your family. Is that the northern roots? My family are | :28:59. | :29:04. | |
really funy. My sister all sairs our Sarah is the only one that gets | :29:04. | :29:08. | |
paid for it, because we are all funny, that is true. Whenever I'm | :29:08. | :29:12. | |
with them, you can't write things down because it is rude, in the | :29:12. | :29:21. | |
middle of a Conservatives, I always make a mental note. I can't -- | :29:21. | :29:27. | |
controversial, but I make a mental -- conversation, but a make a | :29:27. | :29:31. | |
mental note. I can't make too much comment because it is rude. Tell us | :29:31. | :29:36. | |
about your sister shopping and the underpants story. I once got cut | :29:36. | :29:42. | |
out of a dress in Monsoon. Don't laugh, it is not a good thing. I | :29:42. | :29:46. | |
was crying, and the woman said, let's go and get the scissors, stop | :29:46. | :29:50. | |
crying, like it happens all the time. I could have told her, I | :29:50. | :29:55. | |
looked at it and I said I will never get into that, and she zipped | :29:55. | :30:00. | |
me in and I got cut out. It should happen to every woman once, but | :30:01. | :30:05. | |
only once. But the underpants story? I like to pay novelty pants, | :30:05. | :30:08. | |
I have actually got some, I have got some on at the moment I won't | :30:08. | :30:12. | |
show you. I like superhero pants are my thing at the moment. I was | :30:12. | :30:15. | |
telling my sister, about my superhero pants, and she said, what | :30:16. | :30:21. | |
sort of things have they got on, I said I have some with Wonder Woman | :30:21. | :30:31. | |
:30:31. | :30:34. | ||
on, and some with Shira on, she had a little pause and she went the | :30:34. | :30:42. | |
footballer? I didn't mean Alan Shearer of course. Absolutely | :30:42. | :30:47. | |
hilarious DVD, I was in fits of hysteric, tell us about the tour. | :30:47. | :30:50. | |
Everybody seems to be doing the tour on the comedy circuits, you | :30:50. | :30:53. | |
are taking over from the pop bands. In every theatre, everywhere, | :30:54. | :30:58. | |
because you are all doing it? People like to go out and have a | :30:58. | :31:02. | |
laugh, that is it. I don't like live music because it is not as | :31:02. | :31:06. | |
good as the CD, ever. I have to go outside, you know, I have to sit | :31:06. | :31:13. | |
amongst other people, they always play pesky album tracks. I'm a big | :31:13. | :31:19. | |
fan of a "best of" a greatest hits. I'm not a fan of live music. I see | :31:19. | :31:23. | |
a lot of comedy, even on days off I like to see T the tour is a | :31:23. | :31:26. | |
different show to the DVD, it is going well. I would like to say | :31:26. | :31:31. | |
we're half way through, but we're not quite half way. It is 111 dates. | :31:31. | :31:34. | |
You are not finishing that, part the way through that you are taking | :31:34. | :31:39. | |
a break and doing something new? January I'm making a series for BBC | :31:39. | :31:46. | |
Two, a month off the tour and then a series. What is that? It will be | :31:46. | :31:50. | |
a little bit of stand-up and talking to the audience. I like | :31:50. | :31:56. | |
talking to the public, and some guests, and my dad will be in it as | :31:56. | :32:03. | |
well. Your dad is in it? We did the pilot and we skrieped my dad. It | :32:03. | :32:11. | |
was the first time I had seen my dad with a top on he's normally | :32:11. | :32:15. | |
striped to the waist. I said I would pay for the heating and they | :32:15. | :32:18. | |
rarely have clothes on because it is so hot. It was nice to see him | :32:18. | :32:24. | |
in a shirt. So we Skypeed him, my dad is very good for advice, he | :32:24. | :32:28. | |
taught us how to abseil down the side of a building if there was a | :32:28. | :32:32. | |
fiefrplt it is like having a ninja for a dad. | :32:32. | :32:37. | |
As soon as we found out the series was commissioned, he got his teeth | :32:38. | :32:43. | |
done. He has gone a little showbiz on us. Wasn't your dad speaking to | :32:43. | :32:47. | |
on Skype and you said he was distant, that was hysterical as | :32:47. | :32:51. | |
well? It was my boyfriend, actually, I was in Australia and I was | :32:51. | :32:59. | |
Skypeing my boyfriend every day. I missed him. As soon as he answered, | :32:59. | :33:05. | |
his face came up on the screen I said you're too far away. He | :33:05. | :33:10. | |
thought I meant that I was too far away, he moved the laptop towards | :33:10. | :33:14. | |
him so I could see him a bit better, bless him. He's adorable. The great | :33:14. | :33:17. | |
thing about the public at large, there is great stories in amongst | :33:17. | :33:22. | |
that, it seems to me you keep feeding it and feeding it. In this | :33:22. | :33:27. | |
show at the moment, I talk about the lies that you get told when | :33:27. | :33:30. | |
your pet dies when you are little. Rather than actually being told | :33:30. | :33:34. | |
your pet had died, a lot of people are told it is gone to live on a | :33:34. | :33:39. | |
farm. There was one lady who was told her dog had got married, that | :33:39. | :33:42. | |
is adorable, you can't argue with that. There was another lady who | :33:42. | :33:48. | |
said that her fish had left to find Nemo. Parent reign credibly | :33:48. | :33:51. | |
imaginative. I can't make stuff like that up, you have to talk to | :33:51. | :33:55. | |
the public, it is ace. You spent a lot of time in your early careers | :33:55. | :33:58. | |
writing all manner of different stuff, not necessarily for anything. | :33:58. | :34:02. | |
You must have had loads of information from that? I just like | :34:02. | :34:06. | |
to write. I was quite creative, and I had a full-time job and stuff as | :34:06. | :34:13. | |
well, I used to write short plays. I had a preliminary column in the | :34:13. | :34:17. | |
free local paper. I don't know if anyone ever reads the free paper, | :34:17. | :34:22. | |
it was good practice and really fun. I got sacked from that, because I | :34:22. | :34:26. | |
didn't like Whitney Houston. She was in a film that I said she | :34:26. | :34:30. | |
wasn't very good, and the editor was clearly a massive Whitney | :34:30. | :34:35. | |
Houston fan, and he said he didn't need my column any more. He didn't | :34:35. | :34:42. | |
that was why, but I know it was why. They want me to talk about the dish | :34:42. | :34:47. | |
the people in the gallery. But the recipe is on the website. You had | :34:47. | :34:52. | |
the worst job ever? I worked in an office, I hated it so much, I used | :34:52. | :34:58. | |
to try to get knocked over on the way in. I wasn't suicidal, I just | :34:58. | :35:05. | |
wanted a couple of ribs or a leg to watch daytime telly during the week. | :35:05. | :35:10. | |
People have a traffic black spot, but this was a white spot, I never | :35:10. | :35:17. | |
got hit. There was your authentic monkfish tikka masala, I have | :35:17. | :35:21. | |
marinated it in the yoghurt and cream with the spices and cashew | :35:21. | :35:25. | |
nuts and almonds. You probably want a knife. Nothing stops me eating, | :35:25. | :35:30. | |
I'm all right. I will take a little bit there. | :35:30. | :35:34. | |
The tomatoes have gone in there with a little bit more of the spice | :35:35. | :35:39. | |
as well, touch of yoghurt, cream, chilli. Nice and light? It is | :35:39. | :35:47. | |
really fresh, lovely, very nice. Oh, it has a bit of a kick. | :35:47. | :35:52. | |
Will Sarah face food heaven or hell, the beautiful dessert with the | :35:52. | :35:56. | |
passion fruit, cream, egg, sugar, and gently stirred through Italian | :35:57. | :36:02. | |
meringue and left to set, more passion fruit and home made tuile | :36:02. | :36:07. | |
biscuit on the edge. Or food hell, fibs, Chinese style beef ribs, | :36:07. | :36:13. | |
poached with unI don't know, carrots and herbs, five spice, | :36:13. | :36:20. | |
chilli and peppercorns, and a pile of rice. Nigel, should I bother | :36:20. | :36:27. | |
asking you? Are you ribs or are you a very fine chocolate delice person, | :36:27. | :36:34. | |
passion fruit delice person? I love them both, ribs! It is because I | :36:34. | :36:40. | |
said the sandwich thing. I love passion fruit. 1-1. Wait until the | :36:40. | :36:46. | |
end of the show for the result. It is time to get on with brill baking | :36:46. | :36:50. | |
ideas, with Lorraine Pascale, she kick off this morning by showing us | :36:50. | :37:00. | |
:37:00. | :37:06. | ||
Pretty much everything else there are also fashions in baking. One of | :37:06. | :37:11. | |
the big things in Britain right now, started in France, is the macaroon, | :37:11. | :37:17. | |
or I should say the "macaroon" (in a French accent) This is one of the | :37:17. | :37:27. | |
:37:27. | :37:27. | ||
most famous food shops in Paris. It is incredible. Just so pretty. | :37:27. | :37:33. | |
You have got praline, peach, apricot and saffron, or salted | :37:34. | :37:43. | |
:37:44. | :38:05. | ||
Carmel, oh. I think I'm going tofg Thanks France for bringing us | :38:05. | :38:10. | |
macaroons. Some people think that macaroons | :38:10. | :38:15. | |
are really daunting to make. But they are actually only posh | :38:15. | :38:21. | |
meringues. I have made them here in deep yellow, lovely pale green, and | :38:21. | :38:31. | |
:38:31. | :38:34. | ||
now, I'm going to make them in a rich burgandy. I have 125 grams of | :38:34. | :38:40. | |
ground almonds, they need to be fine, blilts them if you like in a | :38:40. | :38:45. | |
food process -- blitz them in the food processor if you need to. | :38:45. | :38:49. | |
And the 125 grams of caster sugar. Now I need egg white, I need 40 | :38:49. | :38:55. | |
grams of egg white, I wish I could see one or two. Here we need 40 | :38:55. | :38:59. | |
grams, so this one is 32,ly need a grams, so this one is 32,ly need a | :38:59. | :39:09. | |
:39:09. | :39:15. | ||
paste. Get a wooden spoon and draw all the liquid in, and you get this | :39:15. | :39:20. | |
lovely paste. Eventually it will all be incorporated. This is where | :39:20. | :39:28. | |
I colour it. I have this great dusky pink one. By the time you get | :39:28. | :39:33. | |
the rest of the ingredients in the colour gets lighter. Mix that in | :39:33. | :39:43. | |
:39:43. | :39:43. | ||
there. That is nice. Now I'm going to make | :39:43. | :39:49. | |
the second part of the macaroon. Again, unfortunately, I need 40 | :39:49. | :39:59. | |
:39:59. | :40:00. | ||
grams of egg white. This one only weighs 28 grams. I need 12 more | :40:00. | :40:08. | |
grams. That is perfect. Then I need so whisk them to a nice medium peak. | :40:08. | :40:14. | |
Give it a really good whisk, move the bowl around and get lots of air | :40:14. | :40:17. | |
into it. The more movement you can get into the whites the quicker | :40:17. | :40:25. | |
they will froth up. Little bit on the end, that is a medium peak, | :40:25. | :40:30. | |
perfect. So I'm going to make a meringue, | :40:30. | :40:37. | |
normally you add sugar to the egg whites, I'm adding a sugar syrup. I | :40:37. | :40:43. | |
have boiled 110 grams of sugar and two table poons of water. I like to | :40:43. | :40:48. | |
use a mechanical whisk, because it takes longer to give a good whisk | :40:48. | :40:54. | |
up. You need the extra power. It just gets shiner and shiner, much | :40:54. | :41:04. | |
:41:04. | :41:07. | ||
more than if you are using caster sugar. That is tip peak. I will | :41:07. | :41:11. | |
combine the two, you add the meringue to the paste. If you do it | :41:12. | :41:16. | |
this way round you won't knock out the air. If you dump the heavy mix | :41:16. | :41:21. | |
on top of the meringue there will be no air left to it. It only takes | :41:21. | :41:25. | |
50 turns, any more and you are doing the wrong thing. Let's see | :41:25. | :41:35. | |
:41:35. | :41:36. | ||
how I go. Mix it all up. Scrape down to the bottom. I'm very happy | :41:36. | :41:44. | |
with that. I will fill up my piping bag. Just use your hand to squeeze | :41:44. | :41:54. | |
:41:54. | :41:55. | ||
it off the spatula. I have this baking tray here. A | :41:55. | :42:05. | |
:42:05. | :42:13. | ||
Little Chefy trick here. Moving that out of the way. I will put the | :42:13. | :42:18. | |
parchment paper on the top to stop it sliding around. Hold your bag | :42:18. | :42:28. | |
:42:28. | :42:37. | ||
completely vertical, squeeze it, flat. What I do is just pick it up | :42:37. | :42:44. | |
and then drop it on the surface, do that a few times. One more time. | :42:44. | :42:48. | |
They will go nice and flat. I'm going to leave these here for about | :42:48. | :42:53. | |
20-30 minutes so, they form a lovely skin over the top. Then I | :42:53. | :43:00. | |
will bake them in the oven, for about 12-15 minutes at 170 degrees, | :43:00. | :43:04. | |
with the oven to be left slightly ajar, so it doesn't get too humid | :43:05. | :43:14. | |
:43:15. | :43:24. | ||
in there. I'm going to leave these to cool. | :43:24. | :43:28. | |
These need to be sandwiched together, I will use just whipped | :43:28. | :43:33. | |
cream, you can use jam, began nash, butter cream, anything you like, | :43:33. | :43:43. | |
:43:43. | :43:50. | ||
really. These get a nice blob of cream. Then just sand which have | :43:50. | :43:55. | |
them together. Squish them down, it is nice to have the cream visible | :43:55. | :44:00. | |
and coming out a little bit from the sides. I can't wait to eat | :44:00. | :44:10. | |
:44:10. | :44:18. | ||
these. These really do look very pretty. I'm going to take these | :44:18. | :44:25. | |
round to a friend, I think they will really like them. | :44:25. | :44:30. | |
You can see more great recipes from Lorraine straight after on BBC at | :44:30. | :44:34. | |
11.30. Still to come, Keith Floyd is in Northern Ireland,'s with a | :44:34. | :44:40. | |
local top chef. Eating his Waugh through the entire menu, he turns - | :44:40. | :44:47. | |
- eating his way through the entire menu he turns beef and oysters. Now | :44:47. | :44:57. | |
:44:57. | :44:58. | ||
Phil will be having a crack at the omelette challenge, looking for | :44:58. | :45:02. | |
eggs-pearience and you will see all the action later on, and what will | :45:02. | :45:08. | |
we cook for Sarah, passion fruit or food hell ribs. Passion fruit or | :45:08. | :45:12. | |
delice? Sweetest tooth in town, I'm all passion fruit. Cooking next is | :45:12. | :45:18. | |
a man making his debut, from the top London restaurant, The Square, | :45:18. | :45:21. | |
it is the brilliant Phil Howard. It has taken five years to get you on | :45:21. | :45:25. | |
the show. You are finally here, what will you cook? A piece of | :45:25. | :45:32. | |
turbot with a smoked celeriac milk puree, and a truffle hazelnut pesto. | :45:32. | :45:38. | |
We need to get on with the celeriac? The big challenge is to | :45:38. | :45:43. | |
get that happening, it is all about getting that, that needs to be cut | :45:43. | :45:49. | |
into wedges and baked, it is about trying to get flavour into the milk, | :45:49. | :45:57. | |
which we then have to set with a new wave gelling agent called ag ar | :45:57. | :46:03. | |
ag ar, it has been around for years and creeping into the restaurant | :46:03. | :46:13. | |
world, it is a henous thing but has spectacular uses. I remember I | :46:13. | :46:17. | |
started my training in The Square, it started 20 years ago. It was | :46:17. | :46:22. | |
very classical, it still is, you stick by the classic roots of | :46:22. | :46:24. | |
cooking? It is absolutely, without exception, classical combinations | :46:24. | :46:28. | |
of flavour. That is where we stay classical. I'm an absolute believer, | :46:28. | :46:34. | |
nobody has demonstrated to me that a weird and wonderful whacky | :46:34. | :46:37. | |
combinations of flavour are better, pears with red wine, chocolate with | :46:37. | :46:42. | |
orange, those are the things that make me happy and Mike may stomach | :46:42. | :46:46. | |
happy. That is what we all love. The flavours are classical. But the | :46:46. | :46:48. | |
challenge must be in central London, because you have all the new guys | :46:48. | :46:53. | |
opening up as well, the challenge must be to keep doing something | :46:53. | :47:01. | |
different, surely? Humans, we're all, 99.9% of us are greedy. We | :47:01. | :47:07. | |
love food. Stomachs and tongues don't lie, delicious food is | :47:07. | :47:11. | |
inantly recoginsable. I like to think that is what we -- instantly | :47:11. | :47:17. | |
recoginsable, I like to think that is what we rely on. We stick with | :47:17. | :47:20. | |
classic flavours that are delicious, people respond, and that keeps them | :47:20. | :47:28. | |
coming back. It is a competitive, modern world, you can't sit around | :47:28. | :47:32. | |
cooking delicious though it is, beefburg I don't know for 20 years, | :47:32. | :47:41. | |
you have to do more than just the basics. This is a great example. | :47:41. | :47:43. | |
Taking something, you are acknowledging what is delicious | :47:43. | :47:53. | |
:47:53. | :47:58. | ||
about it, but you are giving it a slight modern interpretation. | :47:58. | :48:08. | |
:48:08. | :48:19. | ||
Sweat the celeriac, it has to be tender. A little salt right at the | :48:19. | :48:23. | |
last minute. This is where the classic thing comes to mind, it is | :48:23. | :48:29. | |
turbot, you love this fish. I love this fish, and the humble piece of | :48:29. | :48:32. | |
cod too, there is nothing like turbot. For me it is the king of | :48:32. | :48:36. | |
all fish. It is white fleshed, squeaky clean. It is mighty, it has | :48:36. | :48:41. | |
a great texture. Would you agree with that? Absolutely. The big | :48:41. | :48:47. | |
turbot, are just unbelievably good, aren't they. He would probably put | :48:47. | :48:57. | |
it in a sun blessed blanket! would have to make a net. Just | :48:57. | :49:02. | |
having turbot on the bone? It is one of nature's great. For a top | :49:02. | :49:08. | |
ten ingredient, this would be one of them. As well as The Square in | :49:08. | :49:14. | |
central London, you are working with another two restaurants? | :49:14. | :49:20. | |
partner in a restaurant called the Ledbury. It is great restaurant. | :49:20. | :49:24. | |
happens to have two Michelen stars? I think it will probably end up | :49:24. | :49:28. | |
with three soon. Nothing to do with me. I take credit in training the | :49:28. | :49:34. | |
young man, but Brett Graham is a phenomenally talented cook. He's | :49:34. | :49:40. | |
one of the only chefs in the country who dovetails classic | :49:40. | :49:50. | |
:49:50. | :49:51. | ||
cooking with modern flair it's great. Then something else called | :49:51. | :50:01. | |
:50:01. | :50:01. | ||
Kitchen 98, a modest affair. With a Michelin star as well? Yes! | :50:01. | :50:06. | |
long? About four minutes. Because this celeriac is grated, it loses | :50:06. | :50:09. | |
its flavour into the milk incredibly quickly. All we have to | :50:09. | :50:15. | |
do now is, with a bit of luck. will cook my cabbage, a good tip | :50:15. | :50:19. | |
for you at Christmas time, don't boil it, just cook it with a bit of | :50:19. | :50:26. | |
stock and butter, that is it. In a hot pan. We have some stock here, | :50:26. | :50:32. | |
throw that in. A few knobs of butter, straight in, you throw the | :50:32. | :50:38. | |
cabbage in and do Brussels sprouts the same way. This is the infused | :50:38. | :50:47. | |
milk? We have infused milk. What we have to do is cook it out with agar | :50:47. | :50:55. | |
it is a completely natural gelling agent. You need a surprisingly | :50:55. | :51:00. | |
small amount. It is instead of gel teen, you are turning a liquid into | :51:00. | :51:08. | |
a solid, it has a very different mouth field, a strange texture to | :51:08. | :51:12. | |
eat. When you are doing desserts you | :51:12. | :51:18. | |
wouldn't swap it? No. Gelatine is soft and supple. What is weird | :51:18. | :51:24. | |
about agar, it can set a jelly and you can serve it warm, up to 80 | :51:24. | :51:27. | |
degrees. You bring it up to the boil t has worked its magic. The | :51:27. | :51:32. | |
next thing is to smoke it. This is a clever little trick. What do we | :51:32. | :51:42. | |
:51:42. | :51:42. | ||
need, a bit of clingfilm on there. We are going to cover it with | :51:42. | :51:48. | |
clingfilm. There is a gadget for you? Fancy. A little gap there, we | :51:48. | :51:58. | |
:51:58. | :52:01. | ||
pick this thing up. We fill the pan with smoke. Our cameraman is happy, | :52:01. | :52:07. | |
he hasn't seen anything like that since Top Of The Pops and Dusty | :52:07. | :52:17. | |
:52:17. | :52:22. | ||
springfield it's getting one of them! The smoke will penetrate and | :52:22. | :52:27. | |
flavour. This has cooled down, this has to get put into, the only | :52:27. | :52:32. | |
problem we might have here, is struggling with total volume with | :52:32. | :52:38. | |
the blender. Let's get that cranked. It gets pretty volume lid, like | :52:38. | :52:48. | |
:52:48. | :53:01. | ||
thick mashed po potato -- potato. We haven't got enough of it? Try to | :53:01. | :53:05. | |
get some plastic there. We will end up with my feet sticking out of the | :53:05. | :53:15. | |
:53:15. | :53:31. | ||
good. Do you want me to top it with the | :53:31. | :53:38. | |
topping? Top it with the hazelnut and let that sit. That is where the | :53:38. | :53:44. | |
recipe can end, but I have also brought along the truffle, just | :53:44. | :53:49. | |
because I can! Just because it is that time of year. But the recipe | :53:49. | :53:59. | |
:53:59. | :54:00. | ||
is 99% magic just as it is. This is not as smooth as it should be. In | :54:01. | :54:10. | |
:54:11. | :54:14. | ||
fact, it is still warm enough here. We will give it a quick go. | :54:14. | :54:24. | |
:54:24. | :54:25. | ||
It should be supersmooth. Cabbage is a great thing, a humble thing, | :54:25. | :54:29. | |
but a great thing. As well as the restaurants as well, you are | :54:29. | :54:34. | |
writing your first book? The first book, well it very nearly made it | :54:34. | :54:39. | |
to the finish line, but in the end, in order to get everything in there | :54:39. | :54:48. | |
that I wanted to get in there, not as smooth as it should be, but | :54:48. | :54:58. | |
:54:58. | :55:03. | ||
lovely, rich. That is delicious. There is a magnificent bit of | :55:03. | :55:09. | |
turbot. It does look great, I have to say. It is just like that it is | :55:09. | :55:17. | |
great. If you want to be indulgent about it. And cover up the craney | :55:17. | :55:27. | |
puree! There is turbot in a posh blanket! It is turbot with a | :55:27. | :55:30. | |
hazelnut and truffle pesto and smoked celeriac puree. It has been | :55:30. | :55:39. | |
five years, but the man is a genius! | :55:39. | :55:45. | |
We are looking forward to the book. I will definitely have one of those | :55:45. | :55:51. | |
smoky things. Have a seat. What can you say. The truffle | :55:51. | :55:59. | |
blanket would be better, wouldn't it! Ever had black truffles before? | :55:59. | :56:07. | |
I will have a bit of everything if I can. In season at the moment, | :56:07. | :56:10. | |
British truffles? They are just coming into seasons, they are where | :56:10. | :56:17. | |
they are. That is very good, not a sandwich insite, well done fella. - | :56:17. | :56:22. | |
- Insight, well done fella. It is a long time since someone said that | :56:22. | :56:25. | |
to me! Let's see what wine will go with | :56:25. | :56:35. | |
:56:35. | :56:36. | ||
When I first read Phil's recipe, I was transported to my very own food | :56:36. | :56:39. | |
heaven. And a heavenly dish deserves a heavenly wine. In this | :56:39. | :56:45. | |
case that, for me, would be a rich nutty white Burgandy, something | :56:45. | :56:49. | |
like this, that would compliment the turbot and other luxurious | :56:49. | :56:54. | |
ingredients in Phil's dish, perfectly. But all last, good white | :56:54. | :56:58. | |
Burgandy is expensive. I'm looking for an every day alternative, here | :56:58. | :57:08. | |
:57:08. | :57:11. | ||
it is. It is the Finest SSomoma County Chardonnay. It is made from | :57:11. | :57:16. | |
Chardonnay, the same grape variety as white Burgandy, it is also aged | :57:16. | :57:20. | |
in oak, it has a similar smoky richness, that will work | :57:20. | :57:25. | |
brilliantly with Phil's dish. That is a mix of lemon zest and | :57:25. | :57:29. | |
creamy, nutty aromas. What is lovely about this wine is its | :57:29. | :57:35. | |
freshness will balance the richness of the celeriac puree and the | :57:35. | :57:39. | |
buttered cabbage, while the toastie notes will pick up on the hazelnut | :57:39. | :57:44. | |
pesto. It won't overpower the turbot, but it can cope with the | :57:44. | :57:48. | |
overall earthness of the dish. As I have already said, this is my idea | :57:48. | :57:52. | |
of food heaven. Although it is not white Burgandy, it is a very fine | :57:52. | :58:02. | |
:58:02. | :58:05. | ||
alternative. It is a great match, for a fish dish it packs a big | :58:05. | :58:11. | |
punch. Smoky flavours and truffles. The Chardonnay goes fantastic, top | :58:11. | :58:16. | |
choice. You are happy with the food. It has gone that way and back again. | :58:16. | :58:20. | |
Nigel what do you reckon? Brilliant, I love the combination of the fish | :58:20. | :58:24. | |
and truffles, but the cabbage really works well with truffles, | :58:24. | :58:28. | |
the cheapest of ingredients with the most expensive and the wine | :58:28. | :58:32. | |
just, it is beautiful. It is really good. Now it is time to find out | :58:32. | :58:40. | |
exactly what we should be eating all right now from Mr Valentine, he | :58:40. | :58:45. | |
suggests we should be eating venison, I like black truffle, but | :58:45. | :58:55. | |
:58:55. | :58:59. | ||
For me one of the greatest autumn treats is venison, I have come to | :58:59. | :59:05. | |
the Western Isles of Scotland to get some of the best. Venison, the | :59:05. | :59:10. | |
dark, red succulent meat we get from deer, is a delicious | :59:10. | :59:13. | |
alternative to beef, all of the flavour with a tenth of the fat. | :59:13. | :59:20. | |
These days you can get it in many butchers and supermarkets. There | :59:20. | :59:26. | |
are six types of wild deer in Britain, my favourite is red deer, | :59:26. | :59:30. | |
autumn is the great time to eat them, after a summer of grazing. | :59:30. | :59:38. | |
Scotland is home to the largest number of read deer in the UK. This | :59:38. | :59:43. | |
island, where people are outnumbered by deer 30-1, is a | :59:43. | :59:50. | |
spectacular place to hunt them. I'm heading up the Glenn with Euan, who | :59:50. | :59:55. | |
has been working on the estate for 19 years, and knows the 30,000 | :59:55. | :00:01. | |
acres like the back of his hand. Six hours after we started hunting, | :00:02. | :00:06. | |
we crawled to the crest of a hill, and there before us is the perfebt | :00:06. | :00:16. | |
:00:16. | :00:18. | ||
stag for the larder. We have done it, our stag has fallen on the | :00:18. | :00:22. | |
other side of the hill. My stag needs to be hung for at least a | :00:22. | :00:27. | |
week before it is ready to eat. I have some ready to cook. With | :00:27. | :00:31. | |
Euan's help I will make supper for Andrew and his wife. | :00:31. | :00:38. | |
This is what it's all about. The fantastic Dura venison. We will | :00:38. | :00:44. | |
have a big, deep, delicious venison pie. To start off my pie I'm going | :00:44. | :00:49. | |
to chop up some locally grown to chop up some locally grown | :00:49. | :00:53. | |
onions and carrots. It is nice having these mad carrots. I will | :00:53. | :00:59. | |
use a good old fashioned bit of dripping. First put a good knob of | :00:59. | :01:05. | |
beef dripping or butter in a hot pan. Add the onion and fry until | :01:05. | :01:14. | |
soft. Do you want to put a spoonful of | :01:15. | :01:20. | |
mustard powder in there. While you are at it, stick some teaspoons of | :01:20. | :01:26. | |
flour in there. Add a generous grating of nutmeg. | :01:26. | :01:31. | |
Some thyme, and black pepper. Strangely, the odd bit, two ginger | :01:31. | :01:34. | |
biscuits. I have never seen this before. It is Sweden and Denmark | :01:34. | :01:44. | |
kind of way to do it, it also helps thicken up the sauce as well. Good | :01:44. | :01:48. | |
splash of malt vinegar. Add all the carrots, it might seem a bit | :01:48. | :01:53. | |
unusual not browning the meat. Occasionally with venison it can | :01:53. | :01:58. | |
really clench up, you don't want that. This will be relaxing, | :01:58. | :02:04. | |
hopefully. Now for some good dark ale, that is proper dark ale. Last, | :02:04. | :02:09. | |
but not least, a good spoonful or two of brown sugar. That's going to | :02:09. | :02:16. | |
go in the oven, and have a nice hour-and-a-half. That will be time | :02:17. | :02:25. | |
for some of this home made sloe g in. Good idea. After a glass or two | :02:25. | :02:35. | |
:02:35. | :02:39. | ||
of his slow gin, it is time to check on the venison. I put it into | :02:39. | :02:44. | |
a pie dish and topped with puff pastry. We are going to decorate | :02:44. | :02:54. | |
:02:54. | :02:54. | ||
the pie. That is a masterpiece! what though! Look at him! Majestic. | :02:54. | :02:58. | |
It is kind of cute, really. A bit sad. | :02:58. | :03:06. | |
I'm going it put this in the oven. After 40 minutes the pie will be a | :03:06. | :03:16. | |
:03:16. | :03:19. | ||
rich, hazelnut brown, and ready for the table. I have to thank you very | :03:19. | :03:26. | |
much. There is local brown ale. scar rots and onions out of -- The | :03:26. | :03:32. | |
carrots and onions out of my garden. The meat is really tender. It is | :03:32. | :03:38. | |
very tender, the venison, is chunks, they are much chunker bits than | :03:38. | :03:48. | |
:03:48. | :04:03. | ||
normal, very tender. This is the happy mountainside meat. This is a | :04:03. | :04:07. | |
brilliant meat, great grilled or roasted. It makes the greatest | :04:07. | :04:13. | |
snacks ever. First make a spicy tomato sauce, add olive oil to a | :04:13. | :04:21. | |
hot pan, dice a red chilli and fry. Add some chopped tomatoes, a good | :04:21. | :04:27. | |
squeeze of lemon juice. A pinch of salt, a teaspoon of sugar. | :04:27. | :04:34. | |
Pop in a stick of aromatic cinnamon. And sprinkling of punchy ground | :04:34. | :04:38. | |
cumin. Now leave the sauce to bubble away while you get on with | :04:38. | :04:43. | |
the rest of the recipe. Cut a piece of venison fillet into | :04:43. | :04:49. | |
small chunks. Season with salt and pepper. Coat with a dash of olive | :04:49. | :04:59. | |
:04:59. | :05:02. | ||
oil, fry in a hot pan. Put the succulent browned venison on warmed | :05:02. | :05:07. | |
flat bread, finely slice some crisp white cabbage. | :05:07. | :05:14. | |
Cut a gherkin into thin slices. Then pile on thin slivers of red | :05:14. | :05:18. | |
onion. Next spoon over the spicy tomato | :05:18. | :05:25. | |
sauce. For extra yummyness, chop a clove of garlic, stir in some may I | :05:26. | :05:35. | |
:05:36. | :05:39. | ||
don't know in this case and dollop on. Top with a sprig of mint. Roll | :05:39. | :05:49. | |
:05:49. | :05:54. | ||
it up and tuck in. The best kebab ever. | :05:54. | :06:00. | |
A napkin next time. More great recipes next time. Time for foody | :06:00. | :06:04. | |
questions. Each will decide what Sarah will be having for lunch at | :06:04. | :06:05. | |
Sarah will be having for lunch at the end of the show. | :06:05. | :06:11. | |
First is Susan on the line. Are you there? I am. Good morning. What is | :06:11. | :06:17. | |
your question? My question is any tips or advice on how to cook wild | :06:17. | :06:26. | |
duck? Wild duck, right, wild duck is a completely different dish to | :06:26. | :06:29. | |
domestic duck. You have remember it will dry out quickly. If you are | :06:29. | :06:33. | |
going to cook wild duck don't cook it through, keep it nice and medium. | :06:33. | :06:38. | |
Make sure that you are going to serve it with a fruit, pickled dam | :06:38. | :06:45. | |
sons go well with it. If you are cooking it off the bone, a breast | :06:45. | :06:49. | |
will cook in six to eight minutes, on the bone, you are talking about | :06:49. | :06:54. | |
20 minutes. The legs of duck you would confit those? You can take | :06:54. | :06:59. | |
the legs off and slow cook them. What dish would you like to see at | :06:59. | :07:05. | |
the end of the show, heaven or hell? Heaven, please. 1-0 so far. | :07:05. | :07:11. | |
Sue are you there? I am indeed. What is your question for us? | :07:11. | :07:17. | |
question is, a good way of cooking goose for Christmas? Phil, goose? | :07:17. | :07:21. | |
We are cooking goose on our Christmas lunch menu, trickery bird | :07:21. | :07:28. | |
to cook, there is no escaping the fact that goose, even the breast, | :07:28. | :07:32. | |
it is not tough but not tender like a duck. You have to be careful with | :07:32. | :07:37. | |
the breast. We take the leg off, cook it separately in goose fat, we | :07:37. | :07:41. | |
shred it and make it into a spring roll, which we serve with the | :07:41. | :07:46. | |
breast, which we also take off the bone. We score it to render a lot | :07:46. | :07:52. | |
of fat off, render the fat in a pan, turn it over, pop it in the oven | :07:52. | :07:56. | |
for eight to ten minutes t must be medium, if it is rare it will be | :07:56. | :08:03. | |
chewy and bland, if over it will be hard work. A goose is trickery. Or | :08:03. | :08:07. | |
you put the whole thing, and you cook it slowly until it is cooked | :08:07. | :08:14. | |
through. It almost confits on the bone. What would you like at the | :08:14. | :08:19. | |
end of the show, heaven or hell. would like to see heaven. Good luck | :08:19. | :08:24. | |
with the goose. Are you there Di, what is your question for us? | :08:24. | :08:31. | |
morning, my son has brought me home a large piece of topside/rump | :08:31. | :08:41. | |
:08:41. | :08:42. | ||
roasting joint, no fat on t but it weighs over two kilos. What is the | :08:42. | :08:46. | |
tenderest way to roast it and way temperature? It is not the most | :08:46. | :08:50. | |
fashionable meat for roasting, if you are going to roast it, don't | :08:50. | :08:54. | |
overcook it, I would suggest that you put it in a hot oven, something | :08:54. | :08:59. | |
like about 200, and then turn it down to something like about 10, | :09:00. | :09:05. | |
and make sure you don't overtook it. The other thing I might add, if, | :09:05. | :09:10. | |
with top side, it make as great ragu, but not in the traditional | :09:10. | :09:16. | |
way. If you cut it up and cut it into inch pieces, pan roast them | :09:16. | :09:21. | |
and put the sauce in it, and still serve it medium, that works | :09:21. | :09:25. | |
fatastically well, it doesn't Don do well cooked through. If you have | :09:25. | :09:30. | |
a butchers nearby you can place lard. You want to get fat in there. | :09:30. | :09:33. | |
You can't to get fat over the top, a piece of lard over the top would | :09:33. | :09:39. | |
help. What dish, heaven or hell? Heaven. 3-0, a smile on your face. | :09:39. | :09:43. | |
All of our callers have gone for heaven. We are recording a New | :09:43. | :09:47. | |
Year's Eve edition of the programme, next week, we would like you to | :09:47. | :09:54. | |
send us your seasonal foody questions to answer as part of the | :09:54. | :09:58. | |
show. A spicy supper to awaken the tastebuds after the Christmas food. | :09:59. | :10:03. | |
We will be here to help. Find out on the website how to get the | :10:03. | :10:10. | |
questions to us. Now down to business. The usual rules apply, | :10:10. | :10:16. | |
three-egg omelette cooked as fast as you can. A respectable time | :10:16. | :10:20. | |
there Phil. What about you? seconds it can't be an omelette. | :10:20. | :10:30. | |
:10:30. | :11:04. | ||
say they don't take it seriously, look at the looks on their faces. | :11:04. | :11:08. | |
At last, a proper omelette, five years I have waited for that! | :11:08. | :11:12. | |
Instead, every Saturday I have to wake up to this stuff, look at it. | :11:12. | :11:20. | |
That is nearly there. Nearly there! And he has truffles. You should be | :11:20. | :11:29. | |
ashamed. Check this out, I know you want to taste it. Where is that | :11:29. | :11:35. | |
truffle. That is not raw. That is lubrication in the middle. That is | :11:35. | :11:40. | |
filth, that might be a little bit undone, slight low under. Phil, | :11:40. | :11:50. | |
:11:50. | :11:50. | ||
Howard. Straight to the top, pole position. You did it in 38.24 | :11:50. | :11:56. | |
seconds, but because you got black truffle in t I have knocked five | :11:56. | :12:06. | |
:12:06. | :12:06. | ||
seconds off, you did it here. There. Pretty respectable. Nigel, not a | :12:06. | :12:11. | |
chance. Come on! I'm not putting that on. Will Sarah get her food | :12:11. | :12:14. | |
heaven or hell, callers are going for heaven, the guys in the studio | :12:14. | :12:19. | |
have yet to make their minds up. That truffle is Dell illusion | :12:19. | :12:24. | |
shoeious. First a foodie -- delicious, first a foodie film from | :12:24. | :12:31. | |
Floyd around Britain, he's in Ireland, dropping into a great | :12:31. | :12:36. | |
restaurant for some great food. He couldn't decide on what to order so | :12:36. | :12:40. | |
the chef has made him the entire menu. In Port Rush, it is great to | :12:40. | :12:43. | |
find a little restaurant to celebrate the area, George is one | :12:43. | :12:48. | |
of a growing breed of chefs, who is not content to pay lip service to | :12:48. | :12:54. | |
the French, but are creating local dishes second to none. He's cooking | :12:54. | :12:59. | |
salmon, halibut, lobster in a light creamy champagne and butter sauce. | :12:59. | :13:03. | |
Although it looks extravagant, it is simple, what is superb is the | :13:03. | :13:07. | |
freshness of the fish, the lobster is non-essential, and the immediacy | :13:07. | :13:11. | |
of the cooking and serving. You have to admit that was a virtuoso | :13:11. | :13:16. | |
performance from George here. I must taste it. This is a town like | :13:16. | :13:20. | |
cleave done in Somerset, you would hardly find it dazzling selection | :13:20. | :13:24. | |
of stuff around there. Here we are on a blustery Northern Ireland | :13:24. | :13:34. | |
:13:34. | :13:37. | ||
coast. I must taste this. What has this got to do with | :13:37. | :13:42. | |
Ireland? It is all ought, we are on the harbour, it is all caught by | :13:42. | :13:47. | |
local fishermen. Look at this, this I have never seen before. Come | :13:48. | :13:55. | |
close into that. It has call on the outside like faggot? It is | :13:55. | :13:58. | |
vegtables and fillet of lobster roasted in the oven, and served in | :13:58. | :14:04. | |
a lobster sauce. Your own? Yes. you wake up in the middle of the | :14:04. | :14:10. | |
night like a musician and run for the Yamaha, or is it carefully | :14:10. | :14:14. | |
thought out? Some days things come easier than others. You have to | :14:14. | :14:18. | |
work at it and try different ideas, and try and blend them and getting | :14:18. | :14:25. | |
them to work nicely together. going to cut right through the | :14:25. | :14:31. | |
middle, and see this very finely diced ve vegtables, inside, the | :14:31. | :14:35. | |
wonderful fillet of turbot at the bottom. I must taste it and the | :14:35. | :14:40. | |
fabulous rich fish sauce. You should feel very jealous. Now this, | :14:40. | :14:46. | |
fascinating, what are those? They are pork fillet chimneys, wrapped | :14:46. | :14:56. | |
:14:56. | :14:57. | ||
in puff pays trees. What is the stuff on the top? Mushroom duxelle, | :14:57. | :15:05. | |
served with a Rosemary jus. lovely meaty sauce flavoureded. We | :15:05. | :15:10. | |
haven't the time to do this brilliant young chef justice what | :15:10. | :15:16. | |
is this? A fresh orange terrain filled with fresh summer fruits. | :15:16. | :15:21. | |
masterpiece, I have to say, aaward you the imperial stout for being | :15:21. | :15:27. | |
brilliant, for being young, you make me feel like a passe 40-year- | :15:27. | :15:32. | |
old, it is my programme, shove off while I do cooking. Stay with me, | :15:32. | :15:35. | |
off with the coat and on to cooking sketch right away. | :15:35. | :15:45. | |
:15:45. | :15:46. | ||
This, then, is the beef simmering gently in beef stock and stout. I | :15:46. | :15:50. | |
hear you cry, what beef, what Guinness, what stock, this is the | :15:50. | :15:54. | |
classic modern way of cooking beef with oysters and Guinness, the | :15:54. | :16:00. | |
perfect TV meal. This is the perfect TV dinner. Look, wonderful | :16:00. | :16:04. | |
local oysters, fabulous fillet, little shallots, a bit of brown | :16:04. | :16:07. | |
sugar, wonderful meat glaze. The reduction of beef bones and stock | :16:07. | :16:12. | |
and stuff like that, a little butter and stout. As I say, if it | :16:12. | :16:16. | |
isn't good enough to drink it is not good enough to cook with. | :16:16. | :16:22. | |
Perfect. We haven't much time, so I have already poached my fillet of | :16:23. | :16:28. | |
beef in some meat stock and some stout, OK. I have it reduced down | :16:28. | :16:38. | |
:16:38. | :16:39. | ||
to that with a few shallots in and a bay leaf. Because of the bitter | :16:39. | :16:43. | |
sauce you get from the stout and beef stock, a bit of brown sugar, | :16:43. | :16:53. | |
:16:53. | :17:03. | ||
dissolve it in. Then whisk in a few little knobs of butter. While that | :17:03. | :17:06. | |
is finishing off, I will go to George in a minute, you will see | :17:06. | :17:13. | |
what a brilliant chef he is. Brown sugar is essential, it takes the | :17:13. | :17:23. | |
:17:23. | :17:26. | ||
bitterness away and gives it a beautiful flavour. Strain the sauce, | :17:26. | :17:32. | |
save a bit of that. While I cut up the meat I will pop my little | :17:32. | :17:39. | |
oysters in for a second or two. A close-up in there Richard if you | :17:39. | :17:44. | |
can get it. Warm the oysters through. They are naturally raw. | :17:44. | :17:49. | |
You want them glazed with the sauce, only there for a second. You have | :17:49. | :17:58. | |
seen those. Carve that down, cooked, if I may say, to perfection, pink | :17:58. | :18:07. | |
in the middle. Thin slivers of fillet of beef. Maybe because this | :18:07. | :18:11. | |
is for George, I should make a better effort and overlap them like | :18:12. | :18:21. | |
that. A bit of my julienne of vegtables. I have made hundreds of | :18:21. | :18:24. | |
these programmes I still get nervous cooking for really talented | :18:24. | :18:34. | |
:18:34. | :18:38. | ||
people, it is genuinely true. My oysters can go around here. | :18:38. | :18:46. | |
I will get a bit more of this sauce. Under the pressure I don't suppose | :18:46. | :18:50. | |
I have presented it as beautifully as George might do. Come and have a | :18:51. | :18:54. | |
taste, tell me what you think. You might criticise the presentation bs | :18:54. | :19:04. | |
:19:04. | :19:05. | ||
see if the flavours are there. looks very good, it certainly | :19:05. | :19:09. | |
tastes very good. Tell several million people what you think? | :19:09. | :19:16. | |
Fabulous, one of for our new menu. I really do think. Can I taste it | :19:16. | :19:22. | |
and see how I feel about that? Beautiful oysters and beautiful | :19:22. | :19:26. | |
beef. I told you George was a man of integrity, everything he said is | :19:26. | :19:31. | |
true, those oyster are perfect, the beef is brilliant, the sauce is | :19:31. | :19:41. | |
:19:41. | :19:46. | ||
Will Sarah be facing food heaven or hell. You walked away. Food heaven | :19:46. | :19:50. | |
could be passion fruit, masses of passion fruit into a delice, I say | :19:50. | :19:57. | |
little, it is big, with a little tuile biscuits. Food hell would be | :19:57. | :20:03. | |
this pile of meat on ribs, chick Anne beef ribs, egg fried rice. It | :20:03. | :20:07. | |
was 3-0 to everybody at home. What have they decided? I don't know, | :20:07. | :20:12. | |
they look like lovely women and men, lovely people, let's fingers | :20:12. | :20:18. | |
crossed, have they already decided. It is 7-0, you have got passion | :20:18. | :20:24. | |
fruit. Is that a first. It is like a Bolton Wanderers score! | :20:24. | :20:28. | |
Absolutely. What we will do is take our eggs over here. If you can do | :20:28. | :20:34. | |
me three egg yolks and three whites. We will make our custard, that is | :20:34. | :20:40. | |
passion fruit. Theing whites I need in the machine, please. They will | :20:40. | :20:47. | |
be for a lovely Italian meringue. We have some vanilla. Nigel is | :20:47. | :20:57. | |
:20:57. | :20:57. | ||
making the tuile. We have a template I have made out of an ice | :20:57. | :21:03. | |
cream thing. Vanilla in there, sugar. You have the egg whites, and | :21:03. | :21:09. | |
the egg yolks are for the custard. The whites are for an Italian | :21:09. | :21:14. | |
meringue. It is a cold meringue, hot where you add the sugar hot, or | :21:14. | :21:19. | |
boiled, or you do it this way. about the way where you buy the | :21:20. | :21:23. | |
meringues, I have thought of a fourth one for you! You are | :21:23. | :21:27. | |
probably right, I forgot about that one. We have a cream with a pile of | :21:27. | :21:34. | |
whipped cream in there. I can see you are tempted already. | :21:34. | :21:38. | |
With the custard, because this is a custard, normally with custard we | :21:38. | :21:42. | |
use milk, this one we don't. You add the passion fruit straight to | :21:42. | :21:46. | |
this, you get a better flavour to it. You put that on there, we have | :21:46. | :21:51. | |
cooked this out a little bit. Normally you would use milk, this | :21:51. | :21:56. | |
is how you make proper custard. We whisk all that lot together, until | :21:56. | :22:03. | |
it starts to get thick. Pour it in there. We can leave that to one | :22:03. | :22:10. | |
side. Meanwhile, over here, we have got the mixture, which it is, when | :22:10. | :22:14. | |
you leave it. It is not thick yet because we have only two leaves of | :22:14. | :22:19. | |
gelatine in there. We will add the cream and our meringue. | :22:19. | :22:24. | |
It make as lot of noise, three egg whites in there. The biscuits are | :22:24. | :22:28. | |
happening here, the jelly, the toppings, you have a sponge base, | :22:28. | :22:33. | |
then this mixture we are making now, then the jelly at the top. That is | :22:33. | :22:38. | |
passion fruit, passion fruit pulp, gelatine and stock syrup. This sits | :22:38. | :22:43. | |
with jelly on the top. It is three layiers. You bring this to the boil, | :22:43. | :22:49. | |
a bit noisy at this point. But the idea is you get this to what we | :22:49. | :22:54. | |
call soft boil, no jokes. So the idea is we bring this to the boil, | :22:54. | :22:58. | |
and it goes to 120 degrees centigrade, it is hotter than | :22:58. | :23:02. | |
boiling water, then we pour that on to the egg whites. You know when it | :23:02. | :23:06. | |
is ready, it just starts to turn around the edge. All that is in | :23:06. | :23:12. | |
there is sugar and water. The idea behind this is you allow it to come | :23:12. | :23:17. | |
to the boil, the water evaporates off, you end up with the mixture | :23:17. | :23:23. | |
which we call soft boil, it is almost candy floss, this is | :23:23. | :23:33. | |
:23:33. | :23:33. | ||
basically just water and sugar brought to the boil, then spun. Our | :23:33. | :23:38. | |
biscuits are happening over here. I will whisk this up, we pour this | :23:38. | :23:46. | |
mixture carefully on to the egg whites. This is great, if you like | :23:46. | :23:51. | |
meringue, particularly for a lemon meringue pie, and people who are | :23:51. | :23:55. | |
pregnant, because it is cooking the egg whites. It cooks them, there is | :23:55. | :24:00. | |
no raw egg, it is already cooked. You can see that. It is looking it, | :24:00. | :24:06. | |
if we continue to mix this, for about two minutes, you end up with | :24:06. | :24:16. | |
that put your finger in there and taste. Oh my God. That is amazing. | :24:16. | :24:21. | |
We take our meringue there, it is sticky city point. Can I just tell | :24:21. | :24:31. | |
:24:31. | :24:32. | ||
you I'm really happy right now. whisk this together like that, at | :24:32. | :24:40. | |
this point, you will be happier still, we take our cream. I'm just | :24:40. | :24:46. | |
doing noises now! We pour that in there, if you can bring me over the | :24:46. | :24:54. | |
mould. If we whip this all up, you see it starts to thicken up. What | :24:54. | :25:01. | |
you do need is it in the fridge for long enough. You pour that over | :25:01. | :25:08. | |
there. I have done enough for one portion, you can double this, of | :25:08. | :25:13. | |
course. What's everybody else having! We will pop that in the | :25:13. | :25:17. | |
fridge. What you need to do is leave this to rest in the fridge. | :25:17. | :25:21. | |
If you want to speed it up in the freezer, leave it to rest for a | :25:21. | :25:27. | |
couple of hours. For a couple of hours, I will have to go out! | :25:27. | :25:36. | |
we have the topping, it will be worth it, trust me. When you are | :25:36. | :25:42. | |
out, you can I buy one of these, careful when you are doing this. | :25:42. | :25:52. | |
All this is doing is heating up the mould. So when you come to take it | :25:52. | :26:02. | |
:26:02. | :26:04. | ||
off, it should! That's my finger. You can just melt the top a little | :26:04. | :26:09. | |
bit, so it starts to shine up. Nigel over at the end there, has | :26:09. | :26:15. | |
been quite quiet. He has been beefering away making these | :26:15. | :26:22. | |
biscuits. These are the tuile biscuits. What about the black ones | :26:22. | :26:28. | |
Nigel?! Through burned some! take the biscuits, and if you start | :26:28. | :26:36. | |
at one end and go around. Or you do what Nigel has done. Come on. | :26:36. | :26:42. | |
The idea is you just make. Are they just sticking. You keep building up | :26:42. | :26:47. | |
and building up and building up. These are tuile biscuits made out | :26:47. | :26:55. | |
of butter, flour, egg white and that's about it, really. There is | :26:55. | :27:04. | |
some icing sugar. When they are warm they are plyable. When they | :27:04. | :27:14. | |
:27:14. | :27:14. | ||
set, they set quite firm. It looks like a sun! All for you. I know you | :27:14. | :27:23. | |
want a smaller spoon, so I will give you that. What I will do is | :27:23. | :27:28. | |
cut you a portion? If there was nobody else here I wouldn't use | :27:28. | :27:37. | |
even that! I will heat that up, then to cut the delice, delice you | :27:37. | :27:46. | |
just cut it and take a slice of it. Girls I think you ought to come | :27:46. | :27:54. | |
over at this point. You look left out there. There is a northern | :27:54. | :28:00. | |
portion. That is what's left. There you have it, the girls can | :28:00. | :28:10. | |
:28:10. | :28:10. | ||
have that, you can have that, dive in. We have some wine to go with | :28:10. | :28:20. | |
:28:20. | :28:22. | ||
this. Susie is chosen a Muscat2009, available from Waitrose �7.25. | :28:23. | :28:27. | |
Sarah do I need to ask is that food heaven? Just leave us alone for a | :28:27. | :28:33. | |
couple of minutes, will you. Congratulations on your new DVD, it | :28:33. | :28:39. | |
is out in the shops now, definitely I watched it last night, a buy. I'm | :28:40. | :28:47. | |
always left with the bottle. That's all from today, the fantastic Nigel | :28:47. | :28:51. |