:00:11. > :00:29.Good morning. It's 10am, you're watching BBC One and this is
:00:30. > :00:40.Saturday Kitchen Live! Welcome to our first show of 2014!
:00:41. > :00:45.APPLAUSE In the studio with me today are two
:00:46. > :00:47.top chefs! First, a man whose passion for Italian food has made
:00:48. > :00:51.his restaurant inside the Intercontinental Hotel in London one
:00:52. > :00:55.of the finest in the country. It's Theo Randall. Next to him is a chef
:00:56. > :00:58.making his debut with us on Saturday Kitchen. He's the man at the helm of
:00:59. > :01:08.Jamie Oliver's restaurant, Fifteen. Welcome to the show, Jon Rotheram.
:01:09. > :01:15.Good morning to you both. Theo, what are you making for us? I am making
:01:16. > :01:21.truffle and artichoke tagliarini. These truffle, are they not that
:01:22. > :01:27.expensive? They are the autumn truffle. They have lots of flavours.
:01:28. > :01:33.Sounds good, Jon, follow that. What are you making for us? I am making a
:01:34. > :01:41.beef filled buns with watercress salad. It is really rich with the
:01:42. > :01:51.dough. Watercress, pickled walnuts and it will be delicious.
:01:52. > :01:57.This is a yeast dough? Yes, like they do have in China, but these
:01:58. > :02:01.will be fluffy. So two great dishes to look forward
:02:02. > :02:03.to. And we've got our line-up of fantastic foodie films from the BBC
:02:04. > :02:07.archive too. Today's there are recipes from Rick Stein, Simon
:02:08. > :02:10.Hopkinson and we look again at the journey to find the latest Celebrity
:02:11. > :02:14.Masterchef. Now, our special guest today has been part of some of the
:02:15. > :02:17.most influential comedy shows of all time. Having started as a voice in
:02:18. > :02:21.Spitting Image he moved in front of the camera with the Mary Whitehouse
:02:22. > :02:23.Experience and most recently in the massive BBC comedy series,
:02:24. > :02:24.Outnumbered. Welcome to Saturday Kitchen, Hugh Dennis.
:02:25. > :02:26.APPLAUSE Hugh, great to see you. Between
:02:27. > :02:31.everything else you are doing, do you have time to do any cooking? Are
:02:32. > :02:38.you a food Land Rover? I love food. How does it sound to have pasta? I
:02:39. > :02:42.love pasta. Generally when I cook I do cook pasta.
:02:43. > :02:56.You have been hunting for truffle? Well, very ineffectively. I once
:02:57. > :03:01.took a truffle dog on to the Downs for a BBC show but it was never
:03:02. > :03:14.shown on TV as the dog didn't find anything! And I went truffle hunting
:03:15. > :03:17.in Umbria. So again, I did not find a truffle.
:03:18. > :03:20.Now, of course, at the end of today's programme I'll cook either
:03:21. > :03:23.food heaven or food hell for Hugh. It'll either be something based on
:03:24. > :03:27.your favourite ingredient - food heaven, or your nightmare ingredient
:03:28. > :03:31.- food hell. It's up to our chefs and a few of our viewers to decide
:03:32. > :03:34.which one you get. So, what ingredient would your idea of food
:03:35. > :03:39.heaven be? Food heaven is parsnips. I love a parsnip.
:03:40. > :03:45.I know that is strange. We could do sherry with the
:03:46. > :03:50.parsnips. What about the food hell? Food hell is lemon curd.
:03:51. > :03:55.Never had that as a choice. I know why, it is horrible.
:03:56. > :04:00.Why is that? Why? I think it is a childhood thing. I do like lemons,
:04:01. > :04:05.but I think it is the texture. Possibly I was given it while small
:04:06. > :04:09.from my grand mother. There you go.
:04:10. > :04:12.So it's either parsnips or lemon curd for Hugh. For food heaven I'm
:04:13. > :04:15.going to pair the parsnips with something perfect for a cold
:04:16. > :04:18.weekend, a whole shoulder of pork! The parsnips are cooked in sherry
:04:19. > :04:22.and honey then served with big pieces of slowly roasted pork and a
:04:23. > :04:26.pile of mashed potato. It's finished with all those delicious pan juices
:04:27. > :04:30.over the top! Or Hugh could be having his food hell, lemon curd.
:04:31. > :04:34.First I'll make my own curd with lemon juice and plenty of butter
:04:35. > :04:37.then use it along with double cream in layers with baked meringue in a
:04:38. > :04:48.stunning cake! It's finished with a mixture of fresh fruit on the top.
:04:49. > :04:53.How does that sound? Absolutely disgusting! Well you'll have to wait
:04:54. > :04:57.until the end of the show to find out which one he gets. If you'd like
:04:58. > :05:01.the chance to ask a question to any of our chefs today then call: A few
:05:02. > :05:06.of you will be able to put a question to us, live, a little later
:05:07. > :05:10.on. And if I do get to speak to you I'll also be asking if you want Hugh
:05:11. > :05:13.to face either food heaven or food hell. So start thinking. Right,
:05:14. > :05:17.let's cook and we're starting the new year off with some Italian magic
:05:18. > :05:24.from this man, Theo Randall. What are you cooking today? I see that
:05:25. > :05:30.there are artichokes on the menu as well? Lovely artichokes. And look at
:05:31. > :05:37.this egg pasta. I made this last night.
:05:38. > :05:42.It is lots of yellow yolk. So also we have the artichokes. The
:05:43. > :05:48.small artichokes. They are young. They are pointed. Parmesan, truthful
:05:49. > :05:54.truthful and garlic. So, we have to prepare the
:05:55. > :05:59.artichokes? Yes, the thing about the stem of the artichoke. That is
:06:00. > :06:03.tender. People take the whole stem off. That wastes so much of the
:06:04. > :06:07.artichoke. Keep some of the stem on. But these are good with the young
:06:08. > :06:14.artichokes, you wouldn't do that with the larger ones? You can do but
:06:15. > :06:18.they can be more stringy. So we peel the stem down and waste as little as
:06:19. > :06:22.possible. Take the dark green bits off. Then cut the top.
:06:23. > :06:30.The reason for this, these are in season at the moment? Very much so.
:06:31. > :06:36.So we cut the artichoke in half. Use a melon ball. Artichokes are the
:06:37. > :06:40.same family as the fissile. So cut this centre piece out.
:06:41. > :06:45.The younger ones, don't have the choke at all.
:06:46. > :06:53.The really small wens have no choke at all. The best thing to do is boil
:06:54. > :06:59.them with thyme and garlic and they are marvellous. So cut that down for
:07:00. > :07:07.nice thin slices of artichoke. So the whole length and with a little
:07:08. > :07:11.bit of garlic and olive oil... Not so much in the oil and then soften
:07:12. > :07:16.that slightly. There is hardly any choke in these
:07:17. > :07:23.little ones. And look how soft they are. They are
:07:24. > :07:33.very tender. That is what you want. So, pop them in the pan.
:07:34. > :07:40.A little more... And then in the pan... I think the reason we don't
:07:41. > :07:43.eat so much with it in the UK, people don't know what to do with
:07:44. > :07:48.it. In the UK you tend to get the larger
:07:49. > :07:53.ones, that are tough. It puts people off. If you can get the small ones.
:07:54. > :07:57.They are much sweeter. The bigger ones have to be cooked
:07:58. > :08:03.differently. You have to boil them or chop them
:08:04. > :08:08.up. So they can be tough. I am putting in water here and putting
:08:09. > :08:12.the lid on very quickly. Also, the waste, there is a lot of
:08:13. > :08:17.wastage. Also a little bit of garlic in
:08:18. > :08:23.there? Yes. Then I can put the pasta in. So the tagliarini into some
:08:24. > :08:30.salted water. Always be careful, salt the pasta water. If you don't
:08:31. > :08:35.add the salt, the pasta does not have the flavour that you want.
:08:36. > :08:41.Where does the myth of adding oil come from to the water? Adding the
:08:42. > :08:47.oil to the water? I think the idea is that it doesn't stick, but I
:08:48. > :08:51.don't think it works! So lots of boiling water.
:08:52. > :08:58.You made that pasta overnight, but can you make it and cook it straight
:08:59. > :09:06.away? If you do that, it goes slimy. You have to dry it to give it the
:09:07. > :09:12.bite. If it is slimy, it is heavy and not Aspallatable.
:09:13. > :09:22.Can you chop parsley for me. We are also adding cream. That goes well
:09:23. > :09:30.with the parmesan and the truffle. Now, 2014 is starting offs busy for
:09:31. > :09:35.you. The restaurants have been busy. Very busy.
:09:36. > :09:39.You are going somewhere warm? I'm going to Abu Dhabi, it is for the
:09:40. > :09:42.Intercontinental Hotel, doing a grand dinner there. It should be
:09:43. > :09:50.good. Italian food there? I am doing an
:09:51. > :09:54.Italian restaurant, so yes, an Italian Theo Randall trying it out
:09:55. > :09:59.in Abu Dhabi. So, double cream in there? Yes and
:10:00. > :10:05.parmesan. And the pasta is cooking.
:10:06. > :10:08.Parmesan cheese, whenever you go to Italy it is almost like... Smell
:10:09. > :10:13.that. But the parmesan cheese in Italy is
:10:14. > :10:18.different to the stuff you buy in the supermarkets. They age it more?
:10:19. > :10:24.When it is packaged in the wrappers it tends to lose a bit of its
:10:25. > :10:29.flavour. Remember, if you would like to put
:10:30. > :10:43.your questions to either Theo or Jon call this number: So this is very
:10:44. > :10:48.quick this dish? Very quick. And you don't need that many artichokes.
:10:49. > :10:54.That is the great thing about the pasta, you can use a reasonably
:10:55. > :10:59.expensive ingredient and it goes a long way.
:11:00. > :11:07.Can you come back and show us how to do the larger artichokes? My produce
:11:08. > :11:13.has an obsession with it, the larger ones. You cook it very differently
:11:14. > :11:18.in flour, lemon juice and water? The best thing to do is to boil them
:11:19. > :11:25.first and then cook them. Then you can add them to breadcrumbs.
:11:26. > :11:29.That pasta is incredible. It looks like saffron pasta.
:11:30. > :11:38.The important thing about the pasta, take it out with a tong or a scoop.
:11:39. > :11:44.And stand back and toss the pasta. And you need some of that starch
:11:45. > :11:50.from the pasta water to help thicken the soup. To make it wet and
:11:51. > :11:59.soup-like and use the starch in that pasta. Just keep tossing it. It will
:12:00. > :12:07.come out and help to emells -- emulsify. Then check the seasoning.
:12:08. > :12:12.You have kept a bite on the pasta? I think it is important to have the
:12:13. > :12:16.bite to it to add the texture to it with the artichokes.
:12:17. > :12:22.With the salt in the water, do you season it still? Season it less. And
:12:23. > :12:26.there is also the parmesan in there that is salty, so you must be
:12:27. > :12:31.careful. So, all of the sauce is absorbed
:12:32. > :12:35.into the pasta. And it is important to cook the
:12:36. > :12:44.sauce and the pasta together as it tastes of the sauce.
:12:45. > :12:49.So, the artichokes on top. And the final bit you found
:12:50. > :12:53.difficult to find is the truthful truthful, but this is the autumn
:12:54. > :13:01.truffle. Yes, this is the good bit. A nice
:13:02. > :13:06.shaving of the truffle all over the top. And there you have a delicious
:13:07. > :13:12.truffle and artichoke tagliarini. That looks pretty good, that. It
:13:13. > :13:18.looks pretty good to me. It smells fantastic. I am taking this or the
:13:19. > :13:23.crew will nick it. Right, dive into that.
:13:24. > :13:30.Tell us what you think of that one. It smells lovely and strong.
:13:31. > :13:37.So, you were looking in the wrong place for truffles, Basingstoke! I
:13:38. > :13:42.did! I found them! And they were not coated in chocolate, either.
:13:43. > :13:48.They do smell lovely. So simple, that is the key.
:13:49. > :13:51.That's it. Italian food is all about simplicity.
:13:52. > :13:56.And the pasta is beautifully cooked. There are lots of eggs to it so it
:13:57. > :14:02.is nice and rich. Right we need wine to go with this,
:14:03. > :14:07.our wine expert Susie Barrie has been seeing in the New Year in
:14:08. > :14:14.Hampshire, see. What did she choose to go with Theo's tasty tagliarini?
:14:15. > :14:20.It is 2014, I have come to and over on this sunny winter's day. So let's
:14:21. > :14:26.start the New Year as we mean to go on and find some lovely wine to go
:14:27. > :14:29.with this morning's recipes. Theo's tagliarini with artichoke and
:14:30. > :14:35.truthful truthful is beautiful for the simplicity. What it needs is an
:14:36. > :14:39.elegant wine to highlight all of the flavours on the plate. With the
:14:40. > :14:46.artichokes, I am definitely looking for a white wine. Something like
:14:47. > :14:54.this light, lemony semillon would work well. Adding a tang to the
:14:55. > :14:57.acidity note of the artichokes, but the heady richness of the cream and
:14:58. > :15:04.the truthful truthful demands something fuller. I I have chosen
:15:05. > :15:10.the Finest Pecorino 2012. It comes from Abruzzo in central Italy. When
:15:11. > :15:17.you hear the word pecorino, you are more likely to think of cheese than
:15:18. > :15:21.wine. It is one of the less-well known grape varieties, but pecorino
:15:22. > :15:32.is increasingly popping up in the wine Isles. It is a lovely choice to
:15:33. > :15:38.the more familiar Italian whites. Full of fruit and dried herbs. This
:15:39. > :15:42.wine has good spicy acidity to off set the richness of the pasta and
:15:43. > :15:48.the cream. It has the intensity of flavour to cope with the truthful
:15:49. > :15:53.truthful and the garlic and then the waxy apricot fruit works well with
:15:54. > :15:57.the artichoke. As ever, Theo, you have given us a dish that is all
:15:58. > :16:01.about fantastic ingredients, beautifully put together. Here is
:16:02. > :16:07.the perfect wine to highlight each and every flavour on your plate.
:16:08. > :16:15.Cheers! Can cheers indeed. The pasta is going down well. Great wine.
:16:16. > :16:20.It really is. There is a high acidity here and it is difficult to
:16:21. > :16:27.find a wine but she has done well. Happy with that? Very happy. It is
:16:28. > :16:36.is a bitterliy in the morning! And there is more to come! Coming up,
:16:37. > :16:42.Jon is introducing us to his version of an Asian steamed bun. What are
:16:43. > :16:47.you doing with it? We are putting a beef mixture in the middle of the
:16:48. > :16:54.dough. We steam it in a basket and we open it out with this lovely rich
:16:55. > :17:00.mixture. Then we add the horseradish... It was all going so
:17:01. > :17:12.well. Don't forget if you would like to
:17:13. > :17:16.ask us a question call this number. Now, let's get catch up with Rick
:17:17. > :17:19.Stein as he meets up with more of his food heroes. Look out for an
:17:20. > :17:23.early TV appearance from Great British Menu judge, Matthew Fort but
:17:24. > :17:29.first Rick's off to meet some pigs! I'm on my way to see Austin Davis, a
:17:30. > :17:36.sausage maker in Cumbria. It is a cheering sight to see the
:17:37. > :17:44.rearing of pigs, a sign that the good-tasting meat that comes from
:17:45. > :17:50.humanly ed animals, and to see this is on the increase. When you meet
:17:51. > :17:54.the free-range animals, you can see them with their personalities. It
:17:55. > :18:01.makes you even more depressed about battery farming. Pigs, chickens,
:18:02. > :18:06.whatever, they have even more character and that they are having a
:18:07. > :18:13.good old time, rooting and tootling. And it seems OK that Austin is
:18:14. > :18:18.turning them into sausages and he is using all of the pig in the
:18:19. > :18:25.sausages, and the taste what there, of course! Chalky, remember you are
:18:26. > :18:29.a prop dog! The reason for a Cumberland sausage being that sort
:18:30. > :18:33.of shape is interesting. We asked lots of butchers in
:18:34. > :18:39.Cumberland and most did not have a clue, but it stems from hundreds of
:18:40. > :18:43.years ago when German lead workers came here to work in the mines and
:18:44. > :18:47.they were homesick for the traditional coiled sausage, and that
:18:48. > :18:52.is how it happened. I find it interesting if you look deep and
:18:53. > :18:57.hard enough as to the whys and the where fors for food, there is always
:18:58. > :19:03.a reason. Look at the fat coming out of that, that is because it is 100%
:19:04. > :19:09.pork. In the British sausage, there is cereal in the sausage. In the
:19:10. > :19:15.continental ones it spills out, but we don't want that in the sauce. Or
:19:16. > :19:21.it is too rich. Now to deglaze the pan with red wine. Pour it in and
:19:22. > :19:28.give it a scrape. So I am reducing the red wine down to a couple of
:19:29. > :19:34.tablespoons. I first had this dish in Umbria in Italy. It is in a place
:19:35. > :19:40.famed for pork butchers. I went to a bar there, they had this dish. It
:19:41. > :19:48.was made with lovely lentils that come from a area beyond. They are
:19:49. > :19:54.here now, but they are like the lentils of Puy but with a fantastic
:19:55. > :20:02.earthy flavour. That is all the dish was, sausage, lentils and red wine
:20:03. > :20:09.and jolly nice it was too. There is nothing nicer than going to a little
:20:10. > :20:18.place and finding something local with a lovely dish like this. Now
:20:19. > :20:24.for the olive oil in the pan with finally chopped shallots, sweated
:20:25. > :20:32.off with good herbs like rosemary and sage. Stir those in and even
:20:33. > :20:40.some chilli. Even the Italians like a little spice with their food. It
:20:41. > :20:44.work as treat with the sausages and the lentils.
:20:45. > :20:50.Now the lentils. I have cooked them in salted water. Some red wine
:20:51. > :20:56.reduction and chicken stock. I leave that to simmer until it is reduced
:20:57. > :21:07.down. You don't want too much sauce at the end, then finally Ruffley
:21:08. > :21:14.chopped parsley and into a nice dish like a cassu -- cassoulet, and put
:21:15. > :21:23.that lovely sausage on top. What could be nicer? ! I'm in the heart
:21:24. > :21:28.of Gloucester. I'm going to Stroud farmers market. I am so pleased with
:21:29. > :21:33.the way that the markets here have grown. Most of the producers we see
:21:34. > :21:40.would not be in business if it were not for them. I am going to see
:21:41. > :21:45.Matthew Fort. The food editor of the Guardian. He is a great editor
:21:46. > :21:50.there, and he adores food. I can't think of a nicer person to be with.
:21:51. > :21:55.What does it mean to be able to shop here? Well, there are two choice,
:21:56. > :22:00.the supermarkets or here. It is very, very exciting to come here. It
:22:01. > :22:09.is as exciting as going to Italy or France. And this is very English! It
:22:10. > :22:14.is English food. Oi! Chalky! I will have ducks, please. I will have
:22:15. > :22:21.three if you have them. I have two left. I have been almost cleared.
:22:22. > :22:26.What time did you open at? We were here at 8.00am. Normally we have
:22:27. > :22:34.sold before we have finished setting up.
:22:35. > :22:41.I think that this is going to be the best brawn.
:22:42. > :22:46.I love this. This is as good as any French pate. Matthew was so excited
:22:47. > :22:50.and I could not wait to have a taste.
:22:51. > :22:56.And here, oh, my God. Well, that is it, then.
:22:57. > :23:05.Matty, what a disaster! That was a catastrophe! It was so good! Dear
:23:06. > :23:09.oh, daughter. That is the end of that.
:23:10. > :23:14.I was shocked, it was hairy. But I felt sorry for him. I thought of
:23:15. > :23:23.saying, I will eat it, it will be OK, but it was almost blue! He knew
:23:24. > :23:28.the game was up. There is no way we could use a piece like that, but he
:23:29. > :23:34.took it so well. It is so typical of the nice man he is, but he made a
:23:35. > :23:39.very nice starter in place of the brawn. It is rabbit, made to taste
:23:40. > :23:46.like tuna. He grilled bread, rubbed it with garlic, sprinkled it with
:23:47. > :23:53.salt and rocket from the garden and he cooked the rabbit and marinated
:23:54. > :23:59.it, so it fell off the bone. With salt and vinegar. That was the
:24:00. > :24:02.rabbit. After the rabbit, the finest Aylesbury ducks from the farm
:24:03. > :24:08.outside of Chepstow, but the conversation was all about the
:24:09. > :24:14.brawn! He lifted the lid and the mould! The duck was cooked to
:24:15. > :24:19.perfection. We had the young spring greens and potatoes roasted in duck
:24:20. > :24:29.fat and tossed with wild garlic leaves! Now whilst everyone else has
:24:30. > :24:32.been tucking into their turkey this Christmas I've taken a break from
:24:33. > :24:33.the British weather and been enjoying some incredible seafood and
:24:34. > :24:51.some sunshine! So for this week's masterclass I
:24:52. > :24:55.thought I'd show you how to prepare and use a fish that's often found in
:24:56. > :24:58.warmer waters but is also very frequently found around our own
:24:59. > :25:03.shores here in the UK. It's red mullet and I'm going to serve it
:25:04. > :25:08.with a twist on a risotto which I am certain Theo won't approve of but is
:25:09. > :25:15.delicious all the same. So, Chinese wine, soy sauce, mirin and sugar. We
:25:16. > :25:20.have to make this in a teriyaki style.
:25:21. > :25:24.So we start this boiling. And it is reduced down.
:25:25. > :25:31.So get that boiling away nicely. Meanwhile, we get the risotto on. It
:25:32. > :25:41.is a standard risotto with shallots and garlic, cooked down with stock.
:25:42. > :25:50.So, twirt has been very busy for you. And twourt is looking even
:25:51. > :25:52.busier, you are about to go on tour! -- 2013.
:25:53. > :26:00.2014. Tell us what it is involving? Well,
:26:01. > :26:07.I am going off to do about 35, 40 dates on tour. In a town near you!
:26:08. > :26:17.Actually, we are doing a town near you! I think you are. So what is the
:26:18. > :26:24.ethos of the tour? It is called Ploughing on Regardless. It is not a
:26:25. > :26:32.bad title, with all of the weather. I like the tan, by the way! Thank
:26:33. > :26:36.you! It is a double act we have done for years.
:26:37. > :26:41.So is it all new material? Yes, it is all new material. There will be a
:26:42. > :26:48.few bits in the radio show that we do, but you will not recognise them,
:26:49. > :26:52.hopefully, but all new, as it has to be on tour.
:26:53. > :26:57.Is it good to do radio first? That is where you started your career,
:26:58. > :27:03.well, you started your career in Cambridge University. How did you
:27:04. > :27:08.start on the comedy? I had a strange career progression. I was at
:27:09. > :27:13.Cambridge but I had never done a school play or drama. I only did it
:27:14. > :27:24.in the third year. They have a comedy thing called Footlights. It
:27:25. > :27:32.is a very famous comedy group. People like Michael Palin.
:27:33. > :27:37.I met Steve there, but he decided to get a proper job, but I could have
:27:38. > :27:43.gone into marketing, in fact, that is what I did. I joined a massive
:27:44. > :27:50.company called Unilever. I was in charge of UK deoderant. It was a
:27:51. > :27:58.slightly odd career choice, I was there for seven years. I was a brand
:27:59. > :28:03.manager of Lynx, the body spray. How did you go from that to the
:28:04. > :28:08.comedy in I did it at the weekends. So Monday to Friday, I was a brand
:28:09. > :28:14.manager, making adverts and on Friday, Saturday and Sunday I was
:28:15. > :28:21.doing the Comedy Store and Jongleurs with Steve. Then about a year later,
:28:22. > :28:27.Jasper Carrot came to the Comedy Store. He said he had a live show
:28:28. > :28:32.for BBC One, could I write a sketch. If he had too much material I would
:28:33. > :28:38.not be on, if not, we would be on. So Steve knew what it meant. An
:28:39. > :28:44.enormous break. About 13 million viewers. So Steve was like
:28:45. > :28:49.fantastic. 13 million viewers. I was thinking, that is on a Saturday
:28:50. > :28:54.night. That means I can carry on working for Unilever! Which is what
:28:55. > :29:00.I did. I carried on doing that for... I think another six years. So
:29:01. > :29:07.Monday to Friday, running brands and then on Saturday night I was on BBC
:29:08. > :29:14.One doing sketches. It was only... When was the decision to be made, to
:29:15. > :29:18.break away? Well we did the Mary Whitehouse Experience on Radio 1. We
:29:19. > :29:23.did it for a year. Then it was offered as a BBC Two show, but on a
:29:24. > :29:28.Wednesday, rather than a Saturday. That threw my world into chaos. I
:29:29. > :29:33.could not take every Wednesday off. So I had to decide what to do. I
:29:34. > :29:40.went to the boss saying I did not know what to do. To do the show on
:29:41. > :29:49.BBC Two or carry on marketing deoderant. He brilliantly said, what
:29:50. > :29:54.do you mean? They gave me a year off and held the job open for a year.
:29:55. > :29:59.And it has been unbelievable. Outnumbered is in the fifth series?
:30:00. > :30:06.Yes, we have made the fifth series. That has been a huge success.
:30:07. > :30:09.Is it semi-scripted, that? It depends.
:30:10. > :30:16.When an adult is talking to an adult. It is generally scripted. It
:30:17. > :30:21.is pretty much a normal sitcom but told not to learn the lines too
:30:22. > :30:26.well. That works perfectly for me, but if it is the kids with the kids,
:30:27. > :30:31.it is largely improvised. What is it like as a comedian? Does
:30:32. > :30:35.it give you flexibility? It is very nice. Great. Because you just, when
:30:36. > :30:40.you are allowed just to say things that come into your head you don't
:30:41. > :30:45.worry about it, do you. That's what you do on this show.
:30:46. > :30:51.I have been making it up as I follow it along. This is all on Ceefax.
:30:52. > :30:57.This is a little foam. It is basically double cream and kaffir
:30:58. > :31:01.lime. The lime leaf in front of us there.
:31:02. > :31:06.You will have to be more specific. That is what it is, basically lime.
:31:07. > :31:11.It is the dark green one. That's the one.
:31:12. > :31:16.You basically just mix, yeah, it goes in a Thai green curry. You
:31:17. > :31:22.infuse that with the cream and you get this foam. It is perfect. The
:31:23. > :31:28.risotto is made traditionally. And then what they do. Theo will not
:31:29. > :31:33.like this. As well as the teriyaki in there, they put this in there,
:31:34. > :31:38.that is the seaweed. This is the dried seaweed. It goes in at the
:31:39. > :31:47.last minute. You season it with the salt and the pepper. It is a really
:31:48. > :31:52.peculiar flavour. The guy I got this from has a restaurant in Spain. He
:31:53. > :31:59.has lots of ideas, but it is different. Black pepper.
:32:00. > :32:06.Is the sea wood actually seaweed. Often in Chinese restaurants it is
:32:07. > :32:11.cabbage? Yes, it is seaweed. Check the seasoning. So when does
:32:12. > :32:16.the tour start? On January the 10th. We go on for two months. So done by
:32:17. > :32:22.the end of February. So the tour, and then of course, you
:32:23. > :32:28.are a writer as well. Not just for comedy but you have published a book
:32:29. > :32:35.now? I wrote a book last year. That is called Brite, Brite Bang, Bang.
:32:36. > :32:42.One man's attempt to understand his country. Trying to work out what is
:32:43. > :32:49.great about Britain. Which is a huge amount of stuff. Including food, but
:32:50. > :32:52.we got left behind. The current revolution in food is modern. Over
:32:53. > :32:57.the last 20 years. It is but coming from all different
:32:58. > :33:03.things. The great thing about living in this country, we embrace the
:33:04. > :33:11.ideas from everywhere else. A bit like Theo, embracing this teriyaki
:33:12. > :33:17.risotto! So this is the little risotto, but the secret of this
:33:18. > :33:23.risotto, so the teriyaki is put in there at the end with the mushrooms,
:33:24. > :33:29.the enoki mushrooms but the key is the foam. It works so well together.
:33:30. > :33:37.To settle that you can put this in, this is lecithin. You can get it
:33:38. > :33:41.from health food stores. It stabilises the foam. To keep it
:33:42. > :33:47.held up. It works so well this risotto with
:33:48. > :33:52.the red mullet. Apparently the weather has been bad so you cannot
:33:53. > :34:01.buy fish for a few days until the weather is getting better.
:34:02. > :34:04.Taste that. That is lovely. If there's a skill, dish or technique
:34:05. > :34:08.you'd like me to demonstrate then drop us a line and we'll try and
:34:09. > :34:17.cover it over the coming shows. All the contact details are on the
:34:18. > :34:23.website bbc.co.uk/saturdaykitchen. Right, what are we cooking for Hugh
:34:24. > :34:26.at the end of the show? The parsnips are roasted in sherry and served
:34:27. > :34:30.with a whole shoulder of pork, mashed potato and gravy made just
:34:31. > :34:34.from the pan juices. Or Hugh could be facing food hell, lemon curd.
:34:35. > :34:38.I'll make my own curd then mix it with double cream and serve it in
:34:39. > :34:41.layers with baked meringue to make a stunning cake. It's finished with
:34:42. > :34:45.loads of fresh fruit on the top. Some of our viewers and the chefs in
:34:46. > :34:49.the studio get to decide Hugh's fate today. But you'll have to wait until
:34:50. > :34:52.the end of the show to see the final result. Right, let's say hello to
:34:53. > :34:55.the latest batch of Celebrity Masterchef hopefuls. And this time
:34:56. > :34:59.Gregg and John are starting them off with a mystery box test!
:35:00. > :35:03.Gregg and John are starting them off Welcome to Celebrity MasterChef.
:35:04. > :35:10.This is your opportunity to show the whole nation what a marvellous cook
:35:11. > :35:14.you are! LAUGHTER
:35:15. > :35:19.your first task is the mystery box. Under that box is a set of
:35:20. > :35:29.ingredients. We want you to cook one dish.
:35:30. > :35:33.Contestants, lift the box. LAUGHTER
:35:34. > :35:40.There is an alien on my kitchen table. Today's main ingredient is a
:35:41. > :35:49.spider crab. The box also includes filo pastry,
:35:50. > :35:55.pineapple, spinach, chilli, spring onions, pistachio nuts, brandy and
:35:56. > :36:02.an orange. We are bog to give you 50 minutes.
:36:03. > :36:05.Ladies, let's cook. -- we are going to give you 50
:36:06. > :36:24.minutes. Sugababe, Heidi, loves good food,
:36:25. > :36:27.but most of her cooking experience comes from eating in good
:36:28. > :36:31.restaurants. Hello, Heidi, forgive me but you
:36:32. > :36:37.look a little nervous. I have not a clue what to do, crab
:36:38. > :36:42.is something I have never cooked. Heidi, your hands are visible
:36:43. > :36:45.shaking, you are that nervous. Yes.
:36:46. > :36:51.What is the biggest crowd you have performed in front of? 90,000.
:36:52. > :36:59.You are so nervous, how is that? I know I can sing, u but I don't know
:37:00. > :37:05.if I can cook. Journalist and broadcaster, Janet
:37:06. > :37:10.Street Porter, worked as a waitress in her teens, but her love of
:37:11. > :37:14.cooking came later. Janet, have you decided what to cook
:37:15. > :37:22.for us. I could do something there. I could
:37:23. > :37:27.make Gregg a hat! You could do. Do you have an idea what to cook? I
:37:28. > :37:35.like the crab and the spinach. So the answer is no, you have not
:37:36. > :37:42.decided yet? No. Yeah! Cook us something delicious, something that
:37:43. > :37:52.you want to eat. Good luck. Thank you! Testents, half an hour is gone.
:37:53. > :37:57.You have 20 minutes left. Comedienne and writer, Katy Brand
:37:58. > :38:02.learned to cook from her mum. Unlike the other three cooks in the
:38:03. > :38:07.room, Katy, you have a smile on your face. It fills me with confidence.
:38:08. > :38:12.What are you cooking for us? I think that I will make a crab ravioli with
:38:13. > :38:17.a lemon butter sauce with chilli in it and spinach in the ravioli.
:38:18. > :38:26.Right, OK. Thank you very much. Thank you.
:38:27. > :38:34.It looks a bit runny. Jo Wood, married to Rolling Stone,
:38:35. > :38:38.Ronnie Wood for 26 years has always enjoyed cooking for her family.
:38:39. > :38:43.You seem to know what you are doing? You are kidding! You look ordered to
:38:44. > :38:48.me. How much cooking do you do? I love cooking but I cook for my
:38:49. > :38:55.family, though. Just the family. Tell us the dish, Jo? I am just
:38:56. > :39:02.doing crab cakes, it is the first thing that came to mind.
:39:03. > :39:09.Ladies, the last ten minutes. I have no idea if this is right or
:39:10. > :39:27.wrong. Last 60 seconds.
:39:28. > :39:33.That's it. Stop. First up is Janet. She has made
:39:34. > :39:42.tarragon, chilli and spring onion crab cakes with a spinach salad and
:39:43. > :39:46.an orange dressing. Janet I like the lot. I like the
:39:47. > :39:51.whole lot. I really like the crab cake, that are soft. Sweet from the
:39:52. > :39:56.crab and then the confetti of chilli, tarragon and raw spring
:39:57. > :40:01.onion, which you crunch into, explodes in the mouth to make it
:40:02. > :40:08.something delicious. If I have one tiny comment, get a bit of crispness
:40:09. > :40:12.on the outside of the crab cake, but I am really, really pleased. Thank
:40:13. > :40:19.you. Heidi is serving the crab on a bed
:40:20. > :40:22.of spinach with a tomato, chilli and lemon dressing.
:40:23. > :40:30.You have certainly an eye for declaration. This is the
:40:31. > :40:35.best-looking dish in the room. You've got a lot of quality white
:40:36. > :40:40.crab meat from the crab and there is not one bit of cartilage and shell
:40:41. > :40:45.in there, well done. I also really like the tomato, onion chilli sauce
:40:46. > :40:50.going through the crab. I think that is great.
:40:51. > :40:56.It is not the most ambitious, the most skilled dish in the room but it
:40:57. > :41:02.looks good. It's got promise. Katy has made crab and spinach
:41:03. > :41:08.ravioli with a tomato concasse in a lemon, chilli and butter sauce.
:41:09. > :41:12.I am really impressed, it looks great.
:41:13. > :41:17.Thank you. Wonderful ravioli. Really light,
:41:18. > :41:23.full of flavour, but the sauce is a little wishy-washy, a little watery,
:41:24. > :41:27.you made it from boiling up the shells.
:41:28. > :41:33.I agree with Gregg, but I am impressed. It is tasty, well
:41:34. > :41:38.seasoned, and the richness of the crab inside that ravioli, which is
:41:39. > :41:46.so well made. And at this stage of the competition, good on you.
:41:47. > :41:51.Finally, Jo has made crab cakes, Serbed with tomato and a tarragon
:41:52. > :41:58.vinaigrette with spinach. I like the tomatoes, fresh with the
:41:59. > :42:04.tarragon vinaigrette with the tang. I really like the flavour. Love the
:42:05. > :42:11.flavour of the crab cakes, I would like them smaller but not sure if I
:42:12. > :42:17.want to eat them with a cold salad and then hot spinach. OK.
:42:18. > :42:21.That was a pretty good start. Right. You are going to have a break. And
:42:22. > :42:32.we have a cracking test for you coming up. Go on, off you go! Oh,
:42:33. > :42:36.God! You can find out exactly what the next test is in about 20 minutes
:42:37. > :42:40.or so. Still to come this morning on Saturday Kitchen Live. Simon
:42:41. > :42:44.Hopkinson is cooking chicken. He's roasting it to go with baked
:42:45. > :42:49.potatoes and a classic bread sauce. My idea of heaven! It's January of
:42:50. > :42:52.course and I wonder if Jon and Theo have made it their New Year's
:42:53. > :43:06.Res-EGG-lutions to get to the centre of our omelette pan. Raison d'etre
:43:07. > :43:09.Will one of them get the year off to a CRACK-ing start? Or will there be
:43:10. > :43:13.nothing to SEPERATE them? You can see the action, live, a little late
:43:14. > :43:16.on. And will Hugh be facing food heaven, roasted sherry parsnips with
:43:17. > :43:19.a whole shoulder of pork? Or his food hell, lemon curd in a meringue
:43:20. > :43:24.layercake with fresh fruit? You'll have to wait until the end of the
:43:25. > :43:28.show to find out which one he gets. Right, let's get back to the cooking
:43:29. > :43:36.and it's the turn of this man, Jon Rotheram. Raison d'etre first time
:43:37. > :43:56.on the show. So from Fifteen as well, right, what are you making
:43:57. > :44:03.today? So over here, we have the beef, the mrour, the yeast and all
:44:04. > :44:10.of the ingredients for the sauce. So this is like a savoury doughnut?
:44:11. > :44:15.Yes. So if I can start with the dough
:44:16. > :44:25.balls. So, this is made with yeast, with
:44:26. > :44:28.the flour, the butter, the salt so it is very rich.
:44:29. > :44:34.Yes. In the pan I have the onions cooking
:44:35. > :44:37.out. That brings sweetness to the mixture.
:44:38. > :44:42.So, tell us about Fifteen, then? Still going as strong as ever?
:44:43. > :44:48.Eleven years. Still as strong as ever. We have taken a slightly
:44:49. > :44:52.different approach after ten years. I obviously sat down with Jamie. We
:44:53. > :44:57.liked the idea of changing the approach and making it a little more
:44:58. > :45:01.British with the feel to it. I think it is nice that the kids get to see
:45:02. > :45:06.a little bit of what is happening on the British Isles. The produce that
:45:07. > :45:14.we use when we grow stuff. We get a lot of produce from Jamie's garden.
:45:15. > :45:21.You spoke about the kids, these are still the apprentices, it still has
:45:22. > :45:24.the same e thousand? We have 18 apprentices. They are all doing very
:45:25. > :45:28.well in the kitchen. It is like a crash course. They have a year to
:45:29. > :45:33.come into the kitchen and get a taster of what they would like to do
:45:34. > :45:43.and go off into the big wide world. I have one guy with Theo.
:45:44. > :45:49.So they go off to Italian restaurants or India or gastropubs
:45:50. > :45:54.and get an idea of the feel of cooking. So with the mixture we are
:45:55. > :45:58.getting a golden colour on this. To release the fat from the beet. Then
:45:59. > :46:05.to counteract that in a minute, we add red wine to the pan as well.
:46:06. > :46:10.So leaving the dough balls to prove? Yes, they will rise slightly.
:46:11. > :46:19.Now I have added chicken stock to the pan. Like a normal ragu, really.
:46:20. > :46:25.Similar to an Italian ragu. We add some star anise which I think brings
:46:26. > :46:33.out the flavour of the beef. I think the star ingredient, the pickle --
:46:34. > :46:39.the pickled walnuts. You don't see it on the menu very much.
:46:40. > :46:44.We add them here. Now, James, next, the horseradish cream. There is the
:46:45. > :46:51.horseradish. Did did anybody tell you about this show? I have kind of
:46:52. > :46:53.stitched you up with the horseradish cream.
:46:54. > :47:00.It is the food of the devil. A bit of cream and horseradish,
:47:01. > :47:06.lemon juice and salt. Just a nice fluffy white cream is going to be
:47:07. > :47:12.great for that Theo, there you go. Bring it on. I
:47:13. > :47:20.will be the prepare chef. What is this? Is that a whisk with that?
:47:21. > :47:27.Charming! We may not have it in time.
:47:28. > :47:32.Whisk fast! Now, I am going to bake this in the oven.
:47:33. > :47:37.So, like a classic ragu? Exactly that. I put on the baking parchment.
:47:38. > :47:44.A nice technique if you are cooking this at home. Put on the paper
:47:45. > :47:49.there. You tear it up. Now, you have known Jamie since
:47:50. > :47:53.school? Yeah, since I was a kid. He used to look after me on the back of
:47:54. > :47:58.a bus. You mentioned the British training
:47:59. > :48:05.but St John's was the place you learned with the great Fergus.
:48:06. > :48:10.Yes, Fergus, a lovely guy. You find food that you really love. His e
:48:11. > :48:15.thousand about food is incredible. So you fall in love with it straight
:48:16. > :48:20.away. So the beef has been cooking for a couple of hours. Obviously we
:48:21. > :48:27.have to cool it down to shape it. So we have let it cool down. We have
:48:28. > :48:33.made these great little beef balls. There they are there. If I show you
:48:34. > :48:38.one. Basically, very simple. I think that
:48:39. > :48:46.they are easy. Make a little flying saucer shape there.
:48:47. > :48:49.And just pop the beef mixture in the middle.
:48:50. > :48:55.I mentioned it was a doughnut but it is like a savoury doughnut? Yes, it
:48:56. > :48:59.is a bun. A doughnut. When you have these, you could
:49:00. > :49:05.deep-fry them as well? You could but for the fluffiness and the texture
:49:06. > :49:10.that we want they do well to go in the oven to be baked and then
:49:11. > :49:25.reheated in a steamer. You mentioned the steamer, it does
:49:26. > :49:33.not give it a colour? Exactly. How are you getting on there? Great!
:49:34. > :49:42.Over here are the onions that are baking left in the skins in the pan,
:49:43. > :49:53.cooked until soft. Are these from Jamie's garden? These
:49:54. > :49:57.are not. These are really sweet in flavour.
:49:58. > :50:06.That is going with the salad. You brush this with butter? Yes then
:50:07. > :50:12.put it in the oven. I'll pop these in the oven and bake
:50:13. > :50:17.them for 15 to 20 minutes. Now you mentioned the fact with
:50:18. > :50:23.Fifteen you are changing the menu to more British cuisine as well? Yes.
:50:24. > :50:27.I love the stuff that we have grown over here. We have all of the
:50:28. > :50:32.cheeses from there, the vegetables where possible. Still in love with
:50:33. > :50:38.the olive oil but that is not going anywhere. What we try to do is try
:50:39. > :50:42.to get people thinking a little about what we can have at this time
:50:43. > :50:51.of year. In they go. They are looking lovely.
:50:52. > :50:58.Then all we do with this, just add the walnuts in there with the olive
:50:59. > :51:03.oil. The watercress. That goes in there like so. A good little pinch.
:51:04. > :51:09.Dress it all together. I like this, I get messy with the
:51:10. > :51:15.food. So the idea is to open up the beef bun, scoop up the horseradish
:51:16. > :51:20.cream and add a little onion on top. So everything you want in a warm
:51:21. > :51:25.sandwich. That goes on like so. Look how easy that is.
:51:26. > :51:30.So cooked in the skins, no oil, nothing? No oil. They become really
:51:31. > :51:36.sweet. They are looking great.
:51:37. > :51:40.Then the buns? Yes, the beef buns on the side.
:51:41. > :51:44.How long were they cooked for? 15 minutes. Just brushed with a little
:51:45. > :51:50.bit of butter at the end. You will see that there is a nice little
:51:51. > :51:55.squidge of beef mince and then the horseradish cream is on the side.
:51:56. > :52:03.I was hoping you would forget that. I put it on the side, James, you
:52:04. > :52:07.don't have to have it! The furthest away from you.
:52:08. > :52:12.There we go. So, tell me the name of the dish? We
:52:13. > :52:19.have a beef filled buns with watercress salad.
:52:20. > :52:26.Right the key to this is to open them up while they are warm? Yes.
:52:27. > :52:35.Then a lovely puff of air comes out. The food keeps coming.
:52:36. > :52:39.Dive into that. That's the technique. Go in like
:52:40. > :52:44.that. It looks fantastic. Nice and sticky
:52:45. > :52:51.there. That is great. Scoop it up! I know, I was just
:52:52. > :52:54.being pollite. I know how to make horseradish now.
:52:55. > :52:58.There you go, but never plant it in the garden. It will be there for
:52:59. > :53:05.life. It grows like wild flower! Right we
:53:06. > :53:11.need wine to go with this. We sent Susie Barrie to and over. What has
:53:12. > :53:18.she -- to Andover, what has she chosen to go with Jon's beefy buns?
:53:19. > :53:23.Jon's beef buns are full of rich, savoury, meaty flavours. They are
:53:24. > :53:29.crying out for a big glass of red wine. Now if you are looking for a
:53:30. > :53:35.bargain after an expensive Christmas, this Rioja is a great
:53:36. > :53:40.value option. It is soft and succulent and will suit the
:53:41. > :53:44.slow-cooked meat, but Jon's dish is indulgent with the warm bun and the
:53:45. > :53:51.richness of the mince. It needs a wine that is full of flavour but
:53:52. > :53:55.with good acidity. I have chosen a northern Italian red. It is the
:53:56. > :54:02.Taste the Difference Barbera D' Asti 2011 with a lovely savoury and sweet
:54:03. > :54:06.character, ideal for this dish! Northern Italian reds are well-known
:54:07. > :54:12.for the combination of aed isity and tannin. That is what makes them
:54:13. > :54:18.great food wines. Good when you are matches dense, meaty dishes like
:54:19. > :54:22.this. That is so unmistakably Italian. Full of black cherry and
:54:23. > :54:27.wild herbs. This wine is ripe and fruity. It works brilliantly with
:54:28. > :54:33.the savoury meat and the vine Gerry kick from the pickled walnuts there.
:54:34. > :54:39.Is juicy acidity to balance the creaminess of the horseradish sauce
:54:40. > :54:45.and the richness of the mince-filled buns. There is a touch of oak to
:54:46. > :54:50.compliment the red and then the herb ap notes tie in with the thyme, the
:54:51. > :54:54.star anise and the pepperey watercress salad. Jon, your dish is
:54:55. > :54:58.guaranteed to get everyone coming back for more. As is this delicious
:54:59. > :55:03.Italian red. We certainly are. There is not a lot
:55:04. > :55:06.left. These are fantastic. The star anise pops up.
:55:07. > :55:10.What do you think of the wine? There are a lot of flavours going on
:55:11. > :55:14.there? It is hard to match the wine with the flavours, but she has done
:55:15. > :55:21.well. She has done it again, I think.
:55:22. > :55:27.The fruitiness is great with it. It tastes more expensive than it is.
:55:28. > :55:32.Cracking job on the wine. Delicious. Right, let's get back to Celebrity
:55:33. > :55:46.MasterChef. The contestants now have to face one of John's palate tests.
:55:47. > :55:54.This is the palate test. Because you cooked so well for us, I have cooked
:55:55. > :55:59.you a dish. Taste the dish, write down as many
:56:00. > :56:18.flavours and ingredients as you possibly can. Off you go.
:56:19. > :56:26.I think that is beef. I have eaten many dishes like this but not cooked
:56:27. > :56:31.them! Now you have tasted John's dish, we are giving you that
:56:32. > :56:35.opportunity to cook that dish. Under neath the sackcloth on the bench are
:56:36. > :56:40.the ingredients that went into making John's dish and some that did
:56:41. > :56:50.not. You have one hour. Ladies, let's cook! The ingredients have
:56:51. > :56:56.been separated into three groups. Those to make the dumplings, those
:56:57. > :57:02.to make the soup, including the bones for the stock and a selection
:57:03. > :57:13.of proteins, including chicken and pork but there is only duck used in
:57:14. > :57:18.John's dish. A palate test is great. It tells us
:57:19. > :57:24.a lot about the cook and the way that they taste food. How they
:57:25. > :57:30.understand if flavours work or do not work together.
:57:31. > :57:35.I'm not confident. I haven't got the first idea, to be honest. If in
:57:36. > :57:45.doubt, I will put a lot of gravy browning in the soup and it will at
:57:46. > :57:52.least look like the right colour! As yet, it is only Janet and Katie that
:57:53. > :57:57.have identified the meat as duck! Janet knows who how to bone a duck,
:57:58. > :58:05.that is for sure. I don't know how good her at but she is good with a
:58:06. > :58:13.knife! Whilst Janet and Katie have identified the duck breast, Heidi
:58:14. > :58:20.has mistakenly chosen the pork. What do you have there? This This is
:58:21. > :58:27.the pork. I am browning it off and putting it in the oven.
:58:28. > :58:32.What is on the top? This is the Chinese five spice. I tasted the
:58:33. > :58:37.two, but I couldn't work out what spice it was.
:58:38. > :58:42.Heidi may have gotten the meat wrong but she has recognised the five
:58:43. > :58:48.spice. I tell you what, she may not know her meat but she has a decent
:58:49. > :58:57.palate. She can taste it. Time is ticking on, you have 40
:58:58. > :59:10.minutes left. Not bad.
:59:11. > :59:15.The last 10 minutes. It tastes exactly the same, it
:59:16. > :59:26.doesn't matter what Gregg says! You should be thinking about plating up
:59:27. > :59:42.your dishes now. Right that's it. The time is up.
:59:43. > :59:45.Stop! Stop! Stop! Stop! Bring your plates up.
:59:46. > :59:52.Let me tell you what I did for you. I made you a five spice duck and
:59:53. > :59:58.noodle soup with duck flavoured with sesame oil and flavoured with spring
:59:59. > :00:05.onions. Heidi, shall we start with you? We seem to have a problem here,
:00:06. > :00:10.Mr Wallace. That's not a duck. I know.
:00:11. > :00:19.It's pork. What sort of meat in the dumplings? Pork, I think? No, duck.
:00:20. > :00:30.I'll go to the butcher's later. And spend the evening there! Wow! Wow!
:00:31. > :00:34.That is spicy. That broth is really fiery. And I'm
:00:35. > :00:39.fine with that. I love the chilli, the ginger and the strength in
:00:40. > :00:43.there, I really do. I also loft the softness and the flavour of your
:00:44. > :00:49.dumplings, there is a sweetness to it. I like it.
:00:50. > :01:04.Your cooking is not bad at all, the ability to identify animals, may
:01:05. > :01:13.need some work. Katie y? ? The inside of the
:01:14. > :01:21.dumplings is chicken, not duck. I love that broth and the spices and
:01:22. > :01:29.the fresh herbs on top, but for me, that broth could be more special.
:01:30. > :01:33.Janet? It was really impressive to watch you work. Then for some reason
:01:34. > :01:38.you brought the whole lot together and brought it to the boil. That is
:01:39. > :01:43.what you have done wrong. It was beautifully cooked. Now it has been
:01:44. > :01:48.boiled it has gone grey, but there are interesting flavours. And the
:01:49. > :01:52.technique is fantastic. Jo, look at the colour and the sheen
:01:53. > :02:02.on your broth. That is fantastic. I think that the dish looks stunning.
:02:03. > :02:06.Thank you. Your duck is a little chewy as you
:02:07. > :02:12.need to score the skin before you cook it. Jo, I think you have done a
:02:13. > :02:22.great job. I'm really pleased for you. Thank you. Well done, Jo!
:02:23. > :02:26.Today, I have to say it is a business of a success. I suggest
:02:27. > :02:30.that you get a good night's sleep as tomorrow, we have something really
:02:31. > :02:45.exciting for you to do. Thank you! Off you go. Gosh, what
:02:46. > :02:48.have we got to do tomorrow? ! There'll be more from Celebrity
:02:49. > :02:51.Masterchef on next week's show. Right, it's time to answer a few of
:02:52. > :02:55.your foodie questions. Each caller will also help us decide what Hugh
:02:56. > :03:03.will be eating at the end of the show. So who do we have first on the
:03:04. > :03:08.line? We have Tony, what is your question? I have some game. I have
:03:09. > :03:17.never cooked anything as small as pigeon breast. Can you help? Theo?
:03:18. > :03:22.Well, pigeon, they are robust. I would seal them off in bacon onion,
:03:23. > :03:29.cook it for a long time to break it up. Then make a fresh pasta and
:03:30. > :03:37.stuff it once it is cooled down into the pasta. Add butter and sage.
:03:38. > :03:41.Or pan fry them to keep them pink and celeriac puree. And with
:03:42. > :03:47.pomegranate. That is fantastic with pigeon. What dish would you like to
:03:48. > :03:52.see, food heaven or food hell? I'm afraid it has to be hell.
:03:53. > :03:57.Fiona from Milton Keynes, what is your question? Morning! I have 500
:03:58. > :04:03.grams of Roquefort cheese from New Year. I welcome the ideas as to how
:04:04. > :04:08.to use it up. Left overs! Well, salads are always
:04:09. > :04:14.good. Maybe char-grill pears. Pop it through with chicory, Roquefort,
:04:15. > :04:21.walnuts, delicious. There is a great salad on the
:04:22. > :04:26.website. A guy called Eric Chevaux. It is a wonderful dressing. He does
:04:27. > :04:30.it with duck. It is amazing. So try that. What dish would you
:04:31. > :04:36.like to see, food heaven or food hell? I love lemon curd but food
:04:37. > :04:50.heaven for me. Jil, what is your question for us? I
:04:51. > :04:54.have two truthful truthful -- truffle oils, I don't know what to
:04:55. > :05:03.do with them had The thing about the oils, it is an artificial product.
:05:04. > :05:06.Scrambled eggs with truffle is delicious, but just a tiny amount.
:05:07. > :05:13.Just a drop. If you add a tablespoon it will put
:05:14. > :05:16.you off for the rest of your life. Just a few drops on the eggs it is
:05:17. > :05:21.delicious. What dish would you like to see? I
:05:22. > :05:28.would like to see food heaven. There you go. And Roger, what is
:05:29. > :05:31.your question for us? I have an ox tail and I wonder how to cook it,
:05:32. > :05:39.please. There is a lot of variety in the
:05:40. > :05:45.houses in 2014. Ox tail, if it has been Brightoned boil is simply. Let
:05:46. > :05:53.it go cold. Put it in sandwiches. If you want to pan fry it, it is good
:05:54. > :06:06.with beetroot and James' favourite, horseradish.
:06:07. > :06:12.Theo? Balito misto. Cook it slowly, peel the skin off and slice it. It
:06:13. > :06:16.is delicious in a sandwich with mustard.
:06:17. > :06:21.That would be my hell! What dish would you like to see, food heaven
:06:22. > :06:26.or food hell? I'm going to ask for food heaven.
:06:27. > :06:35.And David from Lincolnshire? I have purchased a wild rabbit. I would
:06:36. > :06:43.like recipes for that, please. Wild rabbit? Wild rabbit is strong.
:06:44. > :06:49.I would chop the rabbit up. It is a stronger flavour. Add seasoning and
:06:50. > :06:53.flour and seal it off in a pan with vegetables and wine and cook it
:06:54. > :06:58.slowly. Then pour the meat off and serve it with polenta. Very wet.
:06:59. > :07:04.Just break up the meat with the juices with the polenta and butter.
:07:05. > :07:11.I would go a classic chicken shas year. Seal it off and cook it again
:07:12. > :07:19.with red wine, tomatoes, tarragon and shallots, whole. Cook it down
:07:20. > :07:24.and then do it with buttered mashed potatoes and don't forget the cream.
:07:25. > :07:30.What dish would you like to see, food heaven or food hell? Heaven,
:07:31. > :07:35.please. Right, it's time for the omelette
:07:36. > :07:44.challenge. We begin 2014 with Paul Rankin still at the centre of the
:07:45. > :07:50.board with that time of 17.52. We have a good group of chefs there.
:07:51. > :07:56.The usual rules apply. A three-egg omelette kicked as fast as you can.
:07:57. > :08:34.The first challenge of 2014. 3, 2, 1, let's go! Tg only eggs, boys,
:08:35. > :08:38.it's only eggs! Right, this one... That's scrambled eggs! You could not
:08:39. > :08:44.even call that an omelette in Italy. What do you think? It is terrible.
:08:45. > :08:48.It is garnished with eggshells. That is nice.
:08:49. > :08:58.That is pretty good. Look at that. Has he bothered with the truffle
:08:59. > :09:07.oil? Now, this one. You have been practising! He said he had not
:09:08. > :09:14.practised. That's pretty good. I think that
:09:15. > :09:29.Gennaro Contaldo has been teaching you? ! Right.
:09:30. > :09:36.Theo first... You did it quicker than 24 seconds. You did it in
:09:37. > :09:59.18.07. However that needed another 18 seconds to cook. So you are going
:10:00. > :10:13.in here! Mare yir y Mary Berry: That's not an omelette! Right, Jon,
:10:14. > :10:21.you beat Theo, Steve be and -- Steven and Michael Caines. You did
:10:22. > :10:28.it 18 seconds dead. That puts you... Yes! Above Tom Kerridge. He will not
:10:29. > :10:34.be happy. There you go. He will be on the
:10:35. > :10:41.phone in a minute. Look at him. Child! Grow up.
:10:42. > :10:45.So will Hugh get his food heaven, Those roast parsnips with a whole
:10:46. > :10:48.shoulder of pork? Or his food hell, lemon curd in a meringue and lemon
:10:49. > :10:51.curd cake with fresh fruit. Our chefs will make their choices whilst
:10:52. > :10:53.Simon Hopkinson prepare his perfect roast chicken. Simon, if you're
:10:54. > :11:09.watching put me down for a leg! Hi there.
:11:10. > :11:15.How are you doing, Simon. Very nice indeed. I will have one of
:11:16. > :11:21.those lovely chickens. Does that look a good size? Lovely.
:11:22. > :11:26.Perfect. When I was growing up, roast chicken was a treat. We had it
:11:27. > :11:32.at the most once a month. Now I think it should be a treat again. I
:11:33. > :11:39.get such joy out of roasting a fine chicken. A chicken roast in the en
:11:40. > :11:45.one of the loveliest things to do. Nice seasoning, the basting, the
:11:46. > :11:50.smell of it. I never tire of it Thank you, Simon.
:11:51. > :11:55.I am really going to enjoy this, bye. A wonderful roast chicken for a
:11:56. > :12:01.Sunday lunch is a dish that always warms my heart. By the best quality
:12:02. > :12:05.bird you can afford but how it is cooked is every bit as important.
:12:06. > :12:12.This is how I like to eat roast chicken. I am here to cook it right.
:12:13. > :12:17.So that it is really delicious. Follow the method, I assure you, the
:12:18. > :12:22.results will be so rewarding, you will want to cook it again and
:12:23. > :12:28.again. So, first of all, I am going to joint the chicken. The wing tips
:12:29. > :12:33.go towards making a fantastic grafy. A well-made gravy is so important to
:12:34. > :12:38.any roast. Because I want to make the best gravy ever for this, I
:12:39. > :12:43.always have chicken wings in the freezer and I will have them there
:12:44. > :12:48.just for this purpose, just to make chicken stock or to add extra
:12:49. > :12:53.flavour to a gravy. So adding a couple of these extra. They are nice
:12:54. > :12:58.and cheap. These chopped up bones and Gibb
:12:59. > :13:01.let's make such a difference. To begin adding flavour straight away,
:13:02. > :13:06.heat up the oil to brown them. Push them on to the edge so that the
:13:07. > :13:11.chicken sits in the middle of them. I used to roast chicken with lots of
:13:12. > :13:16.butter, which is very nice but this one I'm going to do with very little
:13:17. > :13:23.fat. I want just a very simple gravy. I need to just put a little
:13:24. > :13:29.bit of oil. You don't have to be using olive nor very good. Just a
:13:30. > :13:38.little over the chicken and massage it into the skin of the chicken.
:13:39. > :13:44.Season generously as salty crispy chicken skin is everyone's
:13:45. > :13:49.favourite. This is heaven, salty chick en.
:13:50. > :13:55.Wiggle it about a bit until it is settled. For a bit of moisture and
:13:56. > :14:03.to help the gravy begin, a little bit of very mouth. This adds a
:14:04. > :14:15.nicely aromatic touch to the chicken juices. -- Vermouth.
:14:16. > :14:21.To kick-start the chicken, give it a roast at 210, then turn it down to
:14:22. > :14:29.180. To go with the chicken, chipolata
:14:30. > :14:34.sausages wrapped in streaky bacon is a must. And with the potatoes, I
:14:35. > :14:42.will steam them before going in the oven, baked in savoury chicken
:14:43. > :14:46.juices until sticky and golden. Now that the hour and 20 minutes is
:14:47. > :14:52.up. The chicken should be ready. Right, I am going to look at the
:14:53. > :14:58.chicken. I think it is about right. It is looking gorgeous, the chicken.
:14:59. > :15:03.So, with any roast meat, resting is important. All roasts should be
:15:04. > :15:08.rested after leaving the oven. The meat relaxes and the jutss settle.
:15:09. > :15:13.Making the bird tender and easy to carve as well. Let it drip a bit.
:15:14. > :15:19.There is more juice in there, the better the gravy. I can't bore on
:15:20. > :15:25.about it enough. I tell you. Even as much as half an hour's resting warm
:15:26. > :15:30.is fine. Hot plates and piping gravy will bring it together perfectly. To
:15:31. > :15:35.increase the taste of the juices, add some good chicken stock. Now
:15:36. > :15:39.turn up the heat to reduce it a little so it starts to become a
:15:40. > :15:44.rich, gravy. All of the gorgeous crusted edges
:15:45. > :15:52.have to go into the gravy. They help to add colour and add flavour. The
:15:53. > :15:57.bones of the gravy are now exhausted in the gravy and ready to be soaked
:15:58. > :16:02.up into the potatoes. After 20 minutes in the steamer, they should
:16:03. > :16:09.be cooked. Remove the skins, revealing the creamy flesh beneath.
:16:10. > :16:13.I find this is pleasing job. I think this is a great way of preparing
:16:14. > :16:19.potatoes for any roast. Infusing them with the meat or the poultry
:16:20. > :16:25.juices as they bake. A double delight as there is more gravy to
:16:26. > :16:33.come. And I won't eat roast chicken without the bread sauce. So, the
:16:34. > :16:40.milk first. Add a meetup chopped onion, salt, pepper and bay leaves.
:16:41. > :16:46.I like it clovy. So I am adding eight and a bit of news Meg and pop
:16:47. > :16:52.that in. The last thing a good nob of butter. A Bury bread sauce is a
:16:53. > :17:09.good bread sauce. Bring to the boil and then cover and leave to infuse
:17:10. > :17:17.for half an hour -- a Bury bread sauce -- buttery bread sauce is a
:17:18. > :17:22.good thing. Then sprinkle on the breadcrumbs and
:17:23. > :17:29.mix it in. Now that it is all cooked it is time to eat. Angle a sharp
:17:30. > :17:36.knife so it carves the chicken slices into perfect slices.
:17:37. > :17:42.Two little sausages and bacon rolls, and the perfect potatoes. Tasty
:17:43. > :17:57.gravy and last but not least, the bread sauce.
:17:58. > :18:01.Hmm! It is a really British taste. It is a really savoury plate of
:18:02. > :18:04.food. I don't think there is anything else quite like it,
:18:05. > :18:10.honestly. So, let us say cheers to the great
:18:11. > :18:15.British roast chicken. Do make a special Sunday and go and get a good
:18:16. > :18:19.chicken and do it this way. A fine roast chicken is one of the most
:18:20. > :18:29.special things to eat. For me, it will always be a treat.
:18:30. > :18:32.That looked great Simon! Right, it's time to find out whether Hugh is
:18:33. > :18:36.facing either food heaven or food hell. Your food heaven would be
:18:37. > :18:39.these parsnips which I am going to roast with sherry and serve with a
:18:40. > :18:43.whole shoulder of pork, a big pile of mashed potato and a simple gravy
:18:44. > :18:58.make from the all those roasting juices! Or you could be facing your
:18:59. > :19:03.food hell, lemon curd. That little plate there.
:19:04. > :19:06.I'll make my own curd then layer it with cream and meringue in a
:19:07. > :19:16.stunning cake. It's topped with loads of fresh fruit. Yum, yum.
:19:17. > :19:20.It was up to these guys to decide what you are going to get but it was
:19:21. > :19:29.6-1. You are getting the roast.
:19:30. > :19:36.So, let's get preparing. Take the potatoes, you can peel those.
:19:37. > :19:44.Where did you get that onion. It is the biggest onion I have ever seen.
:19:45. > :19:47.A little onion! Now, shoulder pork. Fantastic good quality British pork.
:19:48. > :19:52.And you score it. Take a Stanley knife. It is very difficult to do
:19:53. > :19:57.this with a chef's knife. You want to get into the fat and the skin. We
:19:58. > :20:04.score it over the top. So be careful. It opens up the pork there.
:20:05. > :20:08.You slice it over the top so you have this wonderful checker board
:20:09. > :20:14.mix. Then we grab a tray and you have the
:20:15. > :20:21.veg. Now the veg you must keep chunky.
:20:22. > :20:25.So decent-sized Petses. No poncey chopping everything so small. The
:20:26. > :20:31.whole lot sits on the top. It is quite complicated, then? This
:20:32. > :20:40.is me cooking now! Get the salt on the top.
:20:41. > :20:44.I invite these guys to do the glamour bit.
:20:45. > :20:48.I spend a lot of time rubbing salt over the top of pork.
:20:49. > :20:52.Whatever makes you feel nice. Whatever but the secret is good
:20:53. > :20:58.quality pork. That is the key. We were pig farmers
:20:59. > :21:04.when I was younger. My family said that pork should be bred o to sit in
:21:05. > :21:09.a field and eat. Not to do the 100 metre hurdles. So you need pork with
:21:10. > :21:14.a decent amount of fat on it. Then cover it now with tin foil. The
:21:15. > :21:18.potatoes are going on to boil there for the mash.
:21:19. > :21:23.The secret of this is we set the oven low.
:21:24. > :21:28.So set it low. 300 degrees Fahrenheit is about 160 sent grade.
:21:29. > :21:35.Really, really low and cook it for three hours with the tin foil on.
:21:36. > :21:47.Then after three hours, take the tin foil off and turn it right up, the
:21:48. > :21:52.heat to about 400 centigrade and then we can get the veg started. Now
:21:53. > :21:59.a hot pan here. I have blanched the parsnips. These
:22:00. > :22:04.have been cooked. We will finish this off with honey and then some
:22:05. > :22:07.sherry. Everybody has this stuff after
:22:08. > :22:12.Christmas, after granny has gone, you don't know what to do with it,
:22:13. > :22:25.so the sherry goes into the pan. Flame it off.
:22:26. > :22:30.Then throw in the parsnips. This is like being at home for me,
:22:31. > :22:40.I'm always standing in the wrong place! Sorry! Throw the parsnips in
:22:41. > :22:48.there. We are also going to make parsnips
:22:49. > :22:52.crisps. Theo is making the mashed potato. You explain what to do with
:22:53. > :22:56.these. I have popped them in the fryer.
:22:57. > :23:06.Keep moving them so they do not stick together. That is the best
:23:07. > :23:18.thing with the Crisps. And not too hot? Yes, about 170.
:23:19. > :23:20.Now start 2014 how we ended 2013, butter and cream and mix this
:23:21. > :23:26.together. But you need a ricer to get this
:23:27. > :23:33.smooth smashed potato. It is all this fantastic kit you
:23:34. > :23:39.have got. A potato ricer? Yes, a potato ricer but I think that Theo
:23:40. > :23:44.has bust it. He broke the grater and now the ricer as well, I think. The
:23:45. > :23:48.Paris snips have been blanched in salted water. About five to six
:23:49. > :23:56.minutes, then leave them in this mixture. They start to cook. You can
:23:57. > :24:10.add a bit more sherry. Add a little bit of sage.
:24:11. > :24:23.Then... Oops, see wrong place again! I'm citying here! I'm going that
:24:24. > :24:28.way! Now the pork here. See, that was a groan from camera two over
:24:29. > :24:32.there. Take a little bit of the fat off but
:24:33. > :24:39.not too much. You can place chess on that.
:24:40. > :24:44.Now the sauce with the pork, strain o of a little bit of fat. Not too
:24:45. > :24:52.much. Then finish this off in a second. You can season that up,
:24:53. > :24:57.please. That would be great. Jon if you can cut up the pork. Get
:24:58. > :25:07.that ready. Where shall I stand? Overhere? As
:25:08. > :25:12.these reduce down the flavour of the sherry is there but it burns off.
:25:13. > :25:17.Also when you start to reduce it even more, you have to keep your eye
:25:18. > :25:24.on it or the honey will catch. It will start to caramelise quickly.
:25:25. > :25:31.The honey will brown quickly. To finish off the sauce, there is the
:25:32. > :25:36.mashed potato, and the sauce to go with this... You take a little bit
:25:37. > :25:42.of butter. So not much butter in this, then?
:25:43. > :25:44.No! I learned this from Brian Turner. This thickens up the sauce
:25:45. > :26:21.to go with this. I am upset I ate so much earlier on,
:26:22. > :26:26.now! We have the parsnips, the mashed potato, Theo if you can
:26:27. > :26:31.season up the gravy and sieve it through. We have the pork. Complete
:26:32. > :26:43.with the crackling. That looks good.
:26:44. > :26:54.The best bit. And now these are starting to colour.
:26:55. > :27:09.Can you come round to my house? Oh, hello! Fantastic colour on the
:27:10. > :27:16.parsnips. And if there are any left over of
:27:17. > :27:23.the parsnips you can blend them and look at that gravy. It is like
:27:24. > :27:30.butterscotch sauce. And as you like the parsnips so much we add a few
:27:31. > :27:37.little crisps over the top. This is a little poncey for me. Not for me.
:27:38. > :27:44.There you go. You get to dive into it. Literally dive into it, or do I
:27:45. > :27:49.get a knife and fork? There are your irons. Dive in as much as you want.
:27:50. > :27:55.Look at this it You can have some. Do you want some?
:27:56. > :28:00.I have a spare set. And Susie Barrie has chosen a
:28:01. > :28:10.Workhorse Chenin Blanc 2012. It is Marks Spencer, priced at ?7. 99.
:28:11. > :28:18.Oh, the Paris snips are good. And proper crackling, but the parsnips
:28:19. > :28:37.with the sherry. Mmm! The parsnips are incredibly
:28:38. > :28:41.hot! Have some more! If you are on the tour and you can't speak, now
:28:42. > :28:44.you know. Well that's all from us today on
:28:45. > :28:47.Saturday Kitchen Live. Thanks to Theo Randall, Jon Rotheram and Hugh
:28:48. > :28:50.Dennis. Cheers to Susie Barrie for the wine choices! All of today's
:28:51. > :28:53.recipes are on the website: bbc.co.uk/saturdaykitchen. We're
:28:54. > :28:58.back next week when Ross Kemp will be joining us! In the meantime, have
:28:59. > :29:01.a great day and enjoy the rest of your weekend. Bye for now.