04/01/2014 Saturday Kitchen


04/01/2014

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Good morning. It's 10am, you're watching BBC One and this is

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Saturday Kitchen Live! Welcome to our first show of 2014!

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APPLAUSE In the studio with me today are two

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top chefs! First, a man whose passion for Italian food has made

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his restaurant inside the Intercontinental Hotel in London one

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of the finest in the country. It's Theo Randall. Next to him is a chef

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making his debut with us on Saturday Kitchen. He's the man at the helm of

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Jamie Oliver's restaurant, Fifteen. Welcome to the show, Jon Rotheram.

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Good morning to you both. Theo, what are you making for us? I am making

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truffle and artichoke tagliarini. These truffle, are they not that

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expensive? They are the autumn truffle. They have lots of flavours.

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Sounds good, Jon, follow that. What are you making for us? I am making a

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beef filled buns with watercress salad. It is really rich with the

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dough. Watercress, pickled walnuts and it will be delicious.

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This is a yeast dough? Yes, like they do have in China, but these

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will be fluffy. So two great dishes to look forward

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to. And we've got our line-up of fantastic foodie films from the BBC

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archive too. Today's there are recipes from Rick Stein, Simon

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Hopkinson and we look again at the journey to find the latest Celebrity

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Masterchef. Now, our special guest today has been part of some of the

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most influential comedy shows of all time. Having started as a voice in

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Spitting Image he moved in front of the camera with the Mary Whitehouse

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Experience and most recently in the massive BBC comedy series,

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Outnumbered. Welcome to Saturday Kitchen, Hugh Dennis.

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APPLAUSE Hugh, great to see you. Between

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everything else you are doing, do you have time to do any cooking? Are

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you a food Land Rover? I love food. How does it sound to have pasta? I

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love pasta. Generally when I cook I do cook pasta.

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You have been hunting for truffle? Well, very ineffectively. I once

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took a truffle dog on to the Downs for a BBC show but it was never

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shown on TV as the dog didn't find anything! And I went truffle hunting

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in Umbria. So again, I did not find a truffle.

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Now, of course, at the end of today's programme I'll cook either

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food heaven or food hell for Hugh. It'll either be something based on

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your favourite ingredient - food heaven, or your nightmare ingredient

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- food hell. It's up to our chefs and a few of our viewers to decide

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which one you get. So, what ingredient would your idea of food

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heaven be? Food heaven is parsnips. I love a parsnip.

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I know that is strange. We could do sherry with the

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parsnips. What about the food hell? Food hell is lemon curd.

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Never had that as a choice. I know why, it is horrible.

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Why is that? Why? I think it is a childhood thing. I do like lemons,

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but I think it is the texture. Possibly I was given it while small

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from my grand mother. There you go.

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So it's either parsnips or lemon curd for Hugh. For food heaven I'm

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going to pair the parsnips with something perfect for a cold

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weekend, a whole shoulder of pork! The parsnips are cooked in sherry

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and honey then served with big pieces of slowly roasted pork and a

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pile of mashed potato. It's finished with all those delicious pan juices

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over the top! Or Hugh could be having his food hell, lemon curd.

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First I'll make my own curd with lemon juice and plenty of butter

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then use it along with double cream in layers with baked meringue in a

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stunning cake! It's finished with a mixture of fresh fruit on the top.

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How does that sound? Absolutely disgusting! Well you'll have to wait

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until the end of the show to find out which one he gets. If you'd like

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the chance to ask a question to any of our chefs today then call: A few

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of you will be able to put a question to us, live, a little later

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on. And if I do get to speak to you I'll also be asking if you want Hugh

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to face either food heaven or food hell. So start thinking. Right,

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let's cook and we're starting the new year off with some Italian magic

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from this man, Theo Randall. What are you cooking today? I see that

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there are artichokes on the menu as well? Lovely artichokes. And look at

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this egg pasta. I made this last night.

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It is lots of yellow yolk. So also we have the artichokes. The

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small artichokes. They are young. They are pointed. Parmesan, truthful

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truthful and garlic. So, we have to prepare the

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artichokes? Yes, the thing about the stem of the artichoke. That is

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tender. People take the whole stem off. That wastes so much of the

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artichoke. Keep some of the stem on. But these are good with the young

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artichokes, you wouldn't do that with the larger ones? You can do but

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they can be more stringy. So we peel the stem down and waste as little as

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possible. Take the dark green bits off. Then cut the top.

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The reason for this, these are in season at the moment? Very much so.

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So we cut the artichoke in half. Use a melon ball. Artichokes are the

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same family as the fissile. So cut this centre piece out.

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The younger ones, don't have the choke at all.

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The really small wens have no choke at all. The best thing to do is boil

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them with thyme and garlic and they are marvellous. So cut that down for

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nice thin slices of artichoke. So the whole length and with a little

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bit of garlic and olive oil... Not so much in the oil and then soften

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that slightly. There is hardly any choke in these

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little ones. And look how soft they are. They are

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very tender. That is what you want. So, pop them in the pan.

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A little more... And then in the pan... I think the reason we don't

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eat so much with it in the UK, people don't know what to do with

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it. In the UK you tend to get the larger

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ones, that are tough. It puts people off. If you can get the small ones.

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They are much sweeter. The bigger ones have to be cooked

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differently. You have to boil them or chop them

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up. So they can be tough. I am putting in water here and putting

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the lid on very quickly. Also, the waste, there is a lot of

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wastage. Also a little bit of garlic in

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there? Yes. Then I can put the pasta in. So the tagliarini into some

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salted water. Always be careful, salt the pasta water. If you don't

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add the salt, the pasta does not have the flavour that you want.

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Where does the myth of adding oil come from to the water? Adding the

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oil to the water? I think the idea is that it doesn't stick, but I

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don't think it works! So lots of boiling water.

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You made that pasta overnight, but can you make it and cook it straight

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away? If you do that, it goes slimy. You have to dry it to give it the

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bite. If it is slimy, it is heavy and not Aspallatable.

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Can you chop parsley for me. We are also adding cream. That goes well

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with the parmesan and the truffle. Now, 2014 is starting offs busy for

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you. The restaurants have been busy. Very busy.

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You are going somewhere warm? I'm going to Abu Dhabi, it is for the

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Intercontinental Hotel, doing a grand dinner there. It should be

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good. Italian food there? I am doing an

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Italian restaurant, so yes, an Italian Theo Randall trying it out

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in Abu Dhabi. So, double cream in there? Yes and

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parmesan. And the pasta is cooking.

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Parmesan cheese, whenever you go to Italy it is almost like... Smell

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that. But the parmesan cheese in Italy is

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different to the stuff you buy in the supermarkets. They age it more?

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When it is packaged in the wrappers it tends to lose a bit of its

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flavour. Remember, if you would like to put

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your questions to either Theo or Jon call this number: So this is very

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quick this dish? Very quick. And you don't need that many artichokes.

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That is the great thing about the pasta, you can use a reasonably

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expensive ingredient and it goes a long way.

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Can you come back and show us how to do the larger artichokes? My produce

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has an obsession with it, the larger ones. You cook it very differently

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in flour, lemon juice and water? The best thing to do is to boil them

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first and then cook them. Then you can add them to breadcrumbs.

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That pasta is incredible. It looks like saffron pasta.

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The important thing about the pasta, take it out with a tong or a scoop.

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And stand back and toss the pasta. And you need some of that starch

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from the pasta water to help thicken the soup. To make it wet and

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soup-like and use the starch in that pasta. Just keep tossing it. It will

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come out and help to emells -- emulsify. Then check the seasoning.

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You have kept a bite on the pasta? I think it is important to have the

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bite to it to add the texture to it with the artichokes.

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With the salt in the water, do you season it still? Season it less. And

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there is also the parmesan in there that is salty, so you must be

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careful. So, all of the sauce is absorbed

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into the pasta. And it is important to cook the

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sauce and the pasta together as it tastes of the sauce.

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So, the artichokes on top. And the final bit you found

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difficult to find is the truthful truthful, but this is the autumn

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truffle. Yes, this is the good bit. A nice

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shaving of the truffle all over the top. And there you have a delicious

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truffle and artichoke tagliarini. That looks pretty good, that. It

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looks pretty good to me. It smells fantastic. I am taking this or the

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crew will nick it. Right, dive into that.

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Tell us what you think of that one. It smells lovely and strong.

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So, you were looking in the wrong place for truffles, Basingstoke! I

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did! I found them! And they were not coated in chocolate, either.

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They do smell lovely. So simple, that is the key.

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That's it. Italian food is all about simplicity.

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And the pasta is beautifully cooked. There are lots of eggs to it so it

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is nice and rich. Right we need wine to go with this,

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our wine expert Susie Barrie has been seeing in the New Year in

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Hampshire, see. What did she choose to go with Theo's tasty tagliarini?

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It is 2014, I have come to and over on this sunny winter's day. So let's

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start the New Year as we mean to go on and find some lovely wine to go

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with this morning's recipes. Theo's tagliarini with artichoke and

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truthful truthful is beautiful for the simplicity. What it needs is an

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elegant wine to highlight all of the flavours on the plate. With the

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artichokes, I am definitely looking for a white wine. Something like

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this light, lemony semillon would work well. Adding a tang to the

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acidity note of the artichokes, but the heady richness of the cream and

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the truthful truthful demands something fuller. I I have chosen

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the Finest Pecorino 2012. It comes from Abruzzo in central Italy. When

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you hear the word pecorino, you are more likely to think of cheese than

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wine. It is one of the less-well known grape varieties, but pecorino

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is increasingly popping up in the wine Isles. It is a lovely choice to

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the more familiar Italian whites. Full of fruit and dried herbs. This

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wine has good spicy acidity to off set the richness of the pasta and

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the cream. It has the intensity of flavour to cope with the truthful

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truthful and the garlic and then the waxy apricot fruit works well with

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the artichoke. As ever, Theo, you have given us a dish that is all

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about fantastic ingredients, beautifully put together. Here is

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the perfect wine to highlight each and every flavour on your plate.

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Cheers! Can cheers indeed. The pasta is going down well. Great wine.

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It really is. There is a high acidity here and it is difficult to

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find a wine but she has done well. Happy with that? Very happy. It is

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is a bitterliy in the morning! And there is more to come! Coming up,

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Jon is introducing us to his version of an Asian steamed bun. What are

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you doing with it? We are putting a beef mixture in the middle of the

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dough. We steam it in a basket and we open it out with this lovely rich

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mixture. Then we add the horseradish... It was all going so

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well. Don't forget if you would like to

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ask us a question call this number. Now, let's get catch up with Rick

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Stein as he meets up with more of his food heroes. Look out for an

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early TV appearance from Great British Menu judge, Matthew Fort but

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first Rick's off to meet some pigs! I'm on my way to see Austin Davis, a

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sausage maker in Cumbria. It is a cheering sight to see the

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rearing of pigs, a sign that the good-tasting meat that comes from

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humanly ed animals, and to see this is on the increase. When you meet

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the free-range animals, you can see them with their personalities. It

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makes you even more depressed about battery farming. Pigs, chickens,

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whatever, they have even more character and that they are having a

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good old time, rooting and tootling. And it seems OK that Austin is

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turning them into sausages and he is using all of the pig in the

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sausages, and the taste what there, of course! Chalky, remember you are

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a prop dog! The reason for a Cumberland sausage being that sort

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of shape is interesting. We asked lots of butchers in

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Cumberland and most did not have a clue, but it stems from hundreds of

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years ago when German lead workers came here to work in the mines and

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they were homesick for the traditional coiled sausage, and that

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is how it happened. I find it interesting if you look deep and

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hard enough as to the whys and the where fors for food, there is always

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a reason. Look at the fat coming out of that, that is because it is 100%

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pork. In the British sausage, there is cereal in the sausage. In the

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continental ones it spills out, but we don't want that in the sauce. Or

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it is too rich. Now to deglaze the pan with red wine. Pour it in and

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give it a scrape. So I am reducing the red wine down to a couple of

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tablespoons. I first had this dish in Umbria in Italy. It is in a place

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famed for pork butchers. I went to a bar there, they had this dish. It

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was made with lovely lentils that come from a area beyond. They are

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here now, but they are like the lentils of Puy but with a fantastic

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earthy flavour. That is all the dish was, sausage, lentils and red wine

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and jolly nice it was too. There is nothing nicer than going to a little

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place and finding something local with a lovely dish like this. Now

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for the olive oil in the pan with finally chopped shallots, sweated

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off with good herbs like rosemary and sage. Stir those in and even

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some chilli. Even the Italians like a little spice with their food. It

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work as treat with the sausages and the lentils.

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Now the lentils. I have cooked them in salted water. Some red wine

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reduction and chicken stock. I leave that to simmer until it is reduced

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down. You don't want too much sauce at the end, then finally Ruffley

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chopped parsley and into a nice dish like a cassu -- cassoulet, and put

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that lovely sausage on top. What could be nicer? ! I'm in the heart

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of Gloucester. I'm going to Stroud farmers market. I am so pleased with

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the way that the markets here have grown. Most of the producers we see

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would not be in business if it were not for them. I am going to see

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Matthew Fort. The food editor of the Guardian. He is a great editor

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there, and he adores food. I can't think of a nicer person to be with.

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What does it mean to be able to shop here? Well, there are two choice,

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the supermarkets or here. It is very, very exciting to come here. It

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is as exciting as going to Italy or France. And this is very English! It

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is English food. Oi! Chalky! I will have ducks, please. I will have

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three if you have them. I have two left. I have been almost cleared.

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What time did you open at? We were here at 8.00am. Normally we have

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sold before we have finished setting up.

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I think that this is going to be the best brawn.

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I love this. This is as good as any French pate. Matthew was so excited

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and I could not wait to have a taste.

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And here, oh, my God. Well, that is it, then.

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Matty, what a disaster! That was a catastrophe! It was so good! Dear

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oh, daughter. That is the end of that.

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I was shocked, it was hairy. But I felt sorry for him. I thought of

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saying, I will eat it, it will be OK, but it was almost blue! He knew

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the game was up. There is no way we could use a piece like that, but he

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took it so well. It is so typical of the nice man he is, but he made a

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very nice starter in place of the brawn. It is rabbit, made to taste

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like tuna. He grilled bread, rubbed it with garlic, sprinkled it with

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salt and rocket from the garden and he cooked the rabbit and marinated

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it, so it fell off the bone. With salt and vinegar. That was the

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rabbit. After the rabbit, the finest Aylesbury ducks from the farm

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outside of Chepstow, but the conversation was all about the

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brawn! He lifted the lid and the mould! The duck was cooked to

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perfection. We had the young spring greens and potatoes roasted in duck

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fat and tossed with wild garlic leaves! Now whilst everyone else has

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been tucking into their turkey this Christmas I've taken a break from

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the British weather and been enjoying some incredible seafood and

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some sunshine! So for this week's masterclass I

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thought I'd show you how to prepare and use a fish that's often found in

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warmer waters but is also very frequently found around our own

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shores here in the UK. It's red mullet and I'm going to serve it

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with a twist on a risotto which I am certain Theo won't approve of but is

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delicious all the same. So, Chinese wine, soy sauce, mirin and sugar. We

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have to make this in a teriyaki style.

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So we start this boiling. And it is reduced down.

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So get that boiling away nicely. Meanwhile, we get the risotto on. It

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is a standard risotto with shallots and garlic, cooked down with stock.

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So, twirt has been very busy for you. And twourt is looking even

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busier, you are about to go on tour! -- 2013.

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2014. Tell us what it is involving? Well,

:25:53.:26:00.

I am going off to do about 35, 40 dates on tour. In a town near you!

:26:01.:26:07.

Actually, we are doing a town near you! I think you are. So what is the

:26:08.:26:17.

ethos of the tour? It is called Ploughing on Regardless. It is not a

:26:18.:26:24.

bad title, with all of the weather. I like the tan, by the way! Thank

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you! It is a double act we have done for years.

:26:33.:26:36.

So is it all new material? Yes, it is all new material. There will be a

:26:37.:26:41.

few bits in the radio show that we do, but you will not recognise them,

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hopefully, but all new, as it has to be on tour.

:26:49.:26:52.

Is it good to do radio first? That is where you started your career,

:26:53.:26:57.

well, you started your career in Cambridge University. How did you

:26:58.:27:03.

start on the comedy? I had a strange career progression. I was at

:27:04.:27:08.

Cambridge but I had never done a school play or drama. I only did it

:27:09.:27:13.

in the third year. They have a comedy thing called Footlights. It

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is a very famous comedy group. People like Michael Palin.

:27:25.:27:32.

I met Steve there, but he decided to get a proper job, but I could have

:27:33.:27:37.

gone into marketing, in fact, that is what I did. I joined a massive

:27:38.:27:43.

company called Unilever. I was in charge of UK deoderant. It was a

:27:44.:27:50.

slightly odd career choice, I was there for seven years. I was a brand

:27:51.:27:58.

manager of Lynx, the body spray. How did you go from that to the

:27:59.:28:03.

comedy in I did it at the weekends. So Monday to Friday, I was a brand

:28:04.:28:08.

manager, making adverts and on Friday, Saturday and Sunday I was

:28:09.:28:14.

doing the Comedy Store and Jongleurs with Steve. Then about a year later,

:28:15.:28:21.

Jasper Carrot came to the Comedy Store. He said he had a live show

:28:22.:28:27.

for BBC One, could I write a sketch. If he had too much material I would

:28:28.:28:32.

not be on, if not, we would be on. So Steve knew what it meant. An

:28:33.:28:38.

enormous break. About 13 million viewers. So Steve was like

:28:39.:28:44.

fantastic. 13 million viewers. I was thinking, that is on a Saturday

:28:45.:28:49.

night. That means I can carry on working for Unilever! Which is what

:28:50.:28:54.

I did. I carried on doing that for... I think another six years. So

:28:55.:29:00.

Monday to Friday, running brands and then on Saturday night I was on BBC

:29:01.:29:07.

One doing sketches. It was only... When was the decision to be made, to

:29:08.:29:14.

break away? Well we did the Mary Whitehouse Experience on Radio 1. We

:29:15.:29:18.

did it for a year. Then it was offered as a BBC Two show, but on a

:29:19.:29:23.

Wednesday, rather than a Saturday. That threw my world into chaos. I

:29:24.:29:28.

could not take every Wednesday off. So I had to decide what to do. I

:29:29.:29:33.

went to the boss saying I did not know what to do. To do the show on

:29:34.:29:40.

BBC Two or carry on marketing deoderant. He brilliantly said, what

:29:41.:29:49.

do you mean? They gave me a year off and held the job open for a year.

:29:50.:29:54.

And it has been unbelievable. Outnumbered is in the fifth series?

:29:55.:29:59.

Yes, we have made the fifth series. That has been a huge success.

:30:00.:30:06.

Is it semi-scripted, that? It depends.

:30:07.:30:09.

When an adult is talking to an adult. It is generally scripted. It

:30:10.:30:16.

is pretty much a normal sitcom but told not to learn the lines too

:30:17.:30:21.

well. That works perfectly for me, but if it is the kids with the kids,

:30:22.:30:26.

it is largely improvised. What is it like as a comedian? Does

:30:27.:30:31.

it give you flexibility? It is very nice. Great. Because you just, when

:30:32.:30:35.

you are allowed just to say things that come into your head you don't

:30:36.:30:40.

worry about it, do you. That's what you do on this show.

:30:41.:30:45.

I have been making it up as I follow it along. This is all on Ceefax.

:30:46.:30:51.

This is a little foam. It is basically double cream and kaffir

:30:52.:30:57.

lime. The lime leaf in front of us there.

:30:58.:31:01.

You will have to be more specific. That is what it is, basically lime.

:31:02.:31:06.

It is the dark green one. That's the one.

:31:07.:31:11.

You basically just mix, yeah, it goes in a Thai green curry. You

:31:12.:31:16.

infuse that with the cream and you get this foam. It is perfect. The

:31:17.:31:22.

risotto is made traditionally. And then what they do. Theo will not

:31:23.:31:28.

like this. As well as the teriyaki in there, they put this in there,

:31:29.:31:33.

that is the seaweed. This is the dried seaweed. It goes in at the

:31:34.:31:38.

last minute. You season it with the salt and the pepper. It is a really

:31:39.:31:47.

peculiar flavour. The guy I got this from has a restaurant in Spain. He

:31:48.:31:52.

has lots of ideas, but it is different. Black pepper.

:31:53.:31:59.

Is the sea wood actually seaweed. Often in Chinese restaurants it is

:32:00.:32:06.

cabbage? Yes, it is seaweed. Check the seasoning. So when does

:32:07.:32:11.

the tour start? On January the 10th. We go on for two months. So done by

:32:12.:32:16.

the end of February. So the tour, and then of course, you

:32:17.:32:22.

are a writer as well. Not just for comedy but you have published a book

:32:23.:32:28.

now? I wrote a book last year. That is called Brite, Brite Bang, Bang.

:32:29.:32:35.

One man's attempt to understand his country. Trying to work out what is

:32:36.:32:42.

great about Britain. Which is a huge amount of stuff. Including food, but

:32:43.:32:49.

we got left behind. The current revolution in food is modern. Over

:32:50.:32:52.

the last 20 years. It is but coming from all different

:32:53.:32:57.

things. The great thing about living in this country, we embrace the

:32:58.:33:03.

ideas from everywhere else. A bit like Theo, embracing this teriyaki

:33:04.:33:11.

risotto! So this is the little risotto, but the secret of this

:33:12.:33:17.

risotto, so the teriyaki is put in there at the end with the mushrooms,

:33:18.:33:23.

the enoki mushrooms but the key is the foam. It works so well together.

:33:24.:33:29.

To settle that you can put this in, this is lecithin. You can get it

:33:30.:33:37.

from health food stores. It stabilises the foam. To keep it

:33:38.:33:41.

held up. It works so well this risotto with

:33:42.:33:47.

the red mullet. Apparently the weather has been bad so you cannot

:33:48.:33:52.

buy fish for a few days until the weather is getting better.

:33:53.:34:01.

Taste that. That is lovely. If there's a skill, dish or technique

:34:02.:34:04.

you'd like me to demonstrate then drop us a line and we'll try and

:34:05.:34:08.

cover it over the coming shows. All the contact details are on the

:34:09.:34:17.

website bbc.co.uk/saturdaykitchen. Right, what are we cooking for Hugh

:34:18.:34:23.

at the end of the show? The parsnips are roasted in sherry and served

:34:24.:34:26.

with a whole shoulder of pork, mashed potato and gravy made just

:34:27.:34:30.

from the pan juices. Or Hugh could be facing food hell, lemon curd.

:34:31.:34:34.

I'll make my own curd then mix it with double cream and serve it in

:34:35.:34:38.

layers with baked meringue to make a stunning cake. It's finished with

:34:39.:34:41.

loads of fresh fruit on the top. Some of our viewers and the chefs in

:34:42.:34:45.

the studio get to decide Hugh's fate today. But you'll have to wait until

:34:46.:34:49.

the end of the show to see the final result. Right, let's say hello to

:34:50.:34:52.

the latest batch of Celebrity Masterchef hopefuls. And this time

:34:53.:34:55.

Gregg and John are starting them off with a mystery box test!

:34:56.:34:59.

Gregg and John are starting them off Welcome to Celebrity MasterChef.

:35:00.:35:03.

This is your opportunity to show the whole nation what a marvellous cook

:35:04.:35:10.

you are! LAUGHTER

:35:11.:35:14.

your first task is the mystery box. Under that box is a set of

:35:15.:35:19.

ingredients. We want you to cook one dish.

:35:20.:35:29.

Contestants, lift the box. LAUGHTER

:35:30.:35:33.

There is an alien on my kitchen table. Today's main ingredient is a

:35:34.:35:40.

spider crab. The box also includes filo pastry,

:35:41.:35:49.

pineapple, spinach, chilli, spring onions, pistachio nuts, brandy and

:35:50.:35:55.

an orange. We are bog to give you 50 minutes.

:35:56.:36:02.

Ladies, let's cook. -- we are going to give you 50

:36:03.:36:05.

minutes. Sugababe, Heidi, loves good food,

:36:06.:36:24.

but most of her cooking experience comes from eating in good

:36:25.:36:27.

restaurants. Hello, Heidi, forgive me but you

:36:28.:36:31.

look a little nervous. I have not a clue what to do, crab

:36:32.:36:37.

is something I have never cooked. Heidi, your hands are visible

:36:38.:36:42.

shaking, you are that nervous. Yes.

:36:43.:36:45.

What is the biggest crowd you have performed in front of? 90,000.

:36:46.:36:51.

You are so nervous, how is that? I know I can sing, u but I don't know

:36:52.:36:59.

if I can cook. Journalist and broadcaster, Janet

:37:00.:37:05.

Street Porter, worked as a waitress in her teens, but her love of

:37:06.:37:10.

cooking came later. Janet, have you decided what to cook

:37:11.:37:14.

for us. I could do something there. I could

:37:15.:37:22.

make Gregg a hat! You could do. Do you have an idea what to cook? I

:37:23.:37:27.

like the crab and the spinach. So the answer is no, you have not

:37:28.:37:35.

decided yet? No. Yeah! Cook us something delicious, something that

:37:36.:37:42.

you want to eat. Good luck. Thank you! Testents, half an hour is gone.

:37:43.:37:52.

You have 20 minutes left. Comedienne and writer, Katy Brand

:37:53.:37:57.

learned to cook from her mum. Unlike the other three cooks in the

:37:58.:38:02.

room, Katy, you have a smile on your face. It fills me with confidence.

:38:03.:38:07.

What are you cooking for us? I think that I will make a crab ravioli with

:38:08.:38:12.

a lemon butter sauce with chilli in it and spinach in the ravioli.

:38:13.:38:17.

Right, OK. Thank you very much. Thank you.

:38:18.:38:26.

It looks a bit runny. Jo Wood, married to Rolling Stone,

:38:27.:38:34.

Ronnie Wood for 26 years has always enjoyed cooking for her family.

:38:35.:38:38.

You seem to know what you are doing? You are kidding! You look ordered to

:38:39.:38:43.

me. How much cooking do you do? I love cooking but I cook for my

:38:44.:38:48.

family, though. Just the family. Tell us the dish, Jo? I am just

:38:49.:38:55.

doing crab cakes, it is the first thing that came to mind.

:38:56.:39:02.

Ladies, the last ten minutes. I have no idea if this is right or

:39:03.:39:09.

wrong. Last 60 seconds.

:39:10.:39:27.

That's it. Stop. First up is Janet. She has made

:39:28.:39:33.

tarragon, chilli and spring onion crab cakes with a spinach salad and

:39:34.:39:42.

an orange dressing. Janet I like the lot. I like the

:39:43.:39:46.

whole lot. I really like the crab cake, that are soft. Sweet from the

:39:47.:39:51.

crab and then the confetti of chilli, tarragon and raw spring

:39:52.:39:56.

onion, which you crunch into, explodes in the mouth to make it

:39:57.:40:01.

something delicious. If I have one tiny comment, get a bit of crispness

:40:02.:40:08.

on the outside of the crab cake, but I am really, really pleased. Thank

:40:09.:40:12.

you. Heidi is serving the crab on a bed

:40:13.:40:19.

of spinach with a tomato, chilli and lemon dressing.

:40:20.:40:22.

You have certainly an eye for declaration. This is the

:40:23.:40:30.

best-looking dish in the room. You've got a lot of quality white

:40:31.:40:35.

crab meat from the crab and there is not one bit of cartilage and shell

:40:36.:40:40.

in there, well done. I also really like the tomato, onion chilli sauce

:40:41.:40:45.

going through the crab. I think that is great.

:40:46.:40:50.

It is not the most ambitious, the most skilled dish in the room but it

:40:51.:40:56.

looks good. It's got promise. Katy has made crab and spinach

:40:57.:41:02.

ravioli with a tomato concasse in a lemon, chilli and butter sauce.

:41:03.:41:08.

I am really impressed, it looks great.

:41:09.:41:12.

Thank you. Wonderful ravioli. Really light,

:41:13.:41:17.

full of flavour, but the sauce is a little wishy-washy, a little watery,

:41:18.:41:23.

you made it from boiling up the shells.

:41:24.:41:27.

I agree with Gregg, but I am impressed. It is tasty, well

:41:28.:41:33.

seasoned, and the richness of the crab inside that ravioli, which is

:41:34.:41:38.

so well made. And at this stage of the competition, good on you.

:41:39.:41:46.

Finally, Jo has made crab cakes, Serbed with tomato and a tarragon

:41:47.:41:51.

vinaigrette with spinach. I like the tomatoes, fresh with the

:41:52.:41:58.

tarragon vinaigrette with the tang. I really like the flavour. Love the

:41:59.:42:04.

flavour of the crab cakes, I would like them smaller but not sure if I

:42:05.:42:11.

want to eat them with a cold salad and then hot spinach. OK.

:42:12.:42:17.

That was a pretty good start. Right. You are going to have a break. And

:42:18.:42:21.

we have a cracking test for you coming up. Go on, off you go! Oh,

:42:22.:42:32.

God! You can find out exactly what the next test is in about 20 minutes

:42:33.:42:36.

or so. Still to come this morning on Saturday Kitchen Live. Simon

:42:37.:42:40.

Hopkinson is cooking chicken. He's roasting it to go with baked

:42:41.:42:44.

potatoes and a classic bread sauce. My idea of heaven! It's January of

:42:45.:42:49.

course and I wonder if Jon and Theo have made it their New Year's

:42:50.:42:52.

Res-EGG-lutions to get to the centre of our omelette pan. Raison d'etre

:42:53.:43:06.

Will one of them get the year off to a CRACK-ing start? Or will there be

:43:07.:43:09.

nothing to SEPERATE them? You can see the action, live, a little late

:43:10.:43:13.

on. And will Hugh be facing food heaven, roasted sherry parsnips with

:43:14.:43:16.

a whole shoulder of pork? Or his food hell, lemon curd in a meringue

:43:17.:43:19.

layercake with fresh fruit? You'll have to wait until the end of the

:43:20.:43:24.

show to find out which one he gets. Right, let's get back to the cooking

:43:25.:43:28.

and it's the turn of this man, Jon Rotheram. Raison d'etre first time

:43:29.:43:36.

on the show. So from Fifteen as well, right, what are you making

:43:37.:43:56.

today? So over here, we have the beef, the mrour, the yeast and all

:43:57.:44:03.

of the ingredients for the sauce. So this is like a savoury doughnut?

:44:04.:44:10.

Yes. So if I can start with the dough

:44:11.:44:15.

balls. So, this is made with yeast, with

:44:16.:44:25.

the flour, the butter, the salt so it is very rich.

:44:26.:44:28.

Yes. In the pan I have the onions cooking

:44:29.:44:34.

out. That brings sweetness to the mixture.

:44:35.:44:37.

So, tell us about Fifteen, then? Still going as strong as ever?

:44:38.:44:42.

Eleven years. Still as strong as ever. We have taken a slightly

:44:43.:44:48.

different approach after ten years. I obviously sat down with Jamie. We

:44:49.:44:52.

liked the idea of changing the approach and making it a little more

:44:53.:44:57.

British with the feel to it. I think it is nice that the kids get to see

:44:58.:45:01.

a little bit of what is happening on the British Isles. The produce that

:45:02.:45:06.

we use when we grow stuff. We get a lot of produce from Jamie's garden.

:45:07.:45:14.

You spoke about the kids, these are still the apprentices, it still has

:45:15.:45:21.

the same e thousand? We have 18 apprentices. They are all doing very

:45:22.:45:24.

well in the kitchen. It is like a crash course. They have a year to

:45:25.:45:28.

come into the kitchen and get a taster of what they would like to do

:45:29.:45:33.

and go off into the big wide world. I have one guy with Theo.

:45:34.:45:43.

So they go off to Italian restaurants or India or gastropubs

:45:44.:45:49.

and get an idea of the feel of cooking. So with the mixture we are

:45:50.:45:54.

getting a golden colour on this. To release the fat from the beet. Then

:45:55.:45:58.

to counteract that in a minute, we add red wine to the pan as well.

:45:59.:46:05.

So leaving the dough balls to prove? Yes, they will rise slightly.

:46:06.:46:10.

Now I have added chicken stock to the pan. Like a normal ragu, really.

:46:11.:46:19.

Similar to an Italian ragu. We add some star anise which I think brings

:46:20.:46:25.

out the flavour of the beef. I think the star ingredient, the pickle --

:46:26.:46:33.

the pickled walnuts. You don't see it on the menu very much.

:46:34.:46:39.

We add them here. Now, James, next, the horseradish cream. There is the

:46:40.:46:44.

horseradish. Did did anybody tell you about this show? I have kind of

:46:45.:46:51.

stitched you up with the horseradish cream.

:46:52.:46:53.

It is the food of the devil. A bit of cream and horseradish,

:46:54.:47:00.

lemon juice and salt. Just a nice fluffy white cream is going to be

:47:01.:47:06.

great for that Theo, there you go. Bring it on. I

:47:07.:47:12.

will be the prepare chef. What is this? Is that a whisk with that?

:47:13.:47:20.

Charming! We may not have it in time.

:47:21.:47:27.

Whisk fast! Now, I am going to bake this in the oven.

:47:28.:47:32.

So, like a classic ragu? Exactly that. I put on the baking parchment.

:47:33.:47:37.

A nice technique if you are cooking this at home. Put on the paper

:47:38.:47:44.

there. You tear it up. Now, you have known Jamie since

:47:45.:47:49.

school? Yeah, since I was a kid. He used to look after me on the back of

:47:50.:47:53.

a bus. You mentioned the British training

:47:54.:47:58.

but St John's was the place you learned with the great Fergus.

:47:59.:48:05.

Yes, Fergus, a lovely guy. You find food that you really love. His e

:48:06.:48:10.

thousand about food is incredible. So you fall in love with it straight

:48:11.:48:15.

away. So the beef has been cooking for a couple of hours. Obviously we

:48:16.:48:20.

have to cool it down to shape it. So we have let it cool down. We have

:48:21.:48:27.

made these great little beef balls. There they are there. If I show you

:48:28.:48:33.

one. Basically, very simple. I think that

:48:34.:48:38.

they are easy. Make a little flying saucer shape there.

:48:39.:48:46.

And just pop the beef mixture in the middle.

:48:47.:48:49.

I mentioned it was a doughnut but it is like a savoury doughnut? Yes, it

:48:50.:48:55.

is a bun. A doughnut. When you have these, you could

:48:56.:48:59.

deep-fry them as well? You could but for the fluffiness and the texture

:49:00.:49:05.

that we want they do well to go in the oven to be baked and then

:49:06.:49:10.

reheated in a steamer. You mentioned the steamer, it does

:49:11.:49:25.

not give it a colour? Exactly. How are you getting on there? Great!

:49:26.:49:33.

Over here are the onions that are baking left in the skins in the pan,

:49:34.:49:42.

cooked until soft. Are these from Jamie's garden? These

:49:43.:49:53.

are not. These are really sweet in flavour.

:49:54.:49:57.

That is going with the salad. You brush this with butter? Yes then

:49:58.:50:06.

put it in the oven. I'll pop these in the oven and bake

:50:07.:50:12.

them for 15 to 20 minutes. Now you mentioned the fact with

:50:13.:50:17.

Fifteen you are changing the menu to more British cuisine as well? Yes.

:50:18.:50:23.

I love the stuff that we have grown over here. We have all of the

:50:24.:50:27.

cheeses from there, the vegetables where possible. Still in love with

:50:28.:50:32.

the olive oil but that is not going anywhere. What we try to do is try

:50:33.:50:38.

to get people thinking a little about what we can have at this time

:50:39.:50:42.

of year. In they go. They are looking lovely.

:50:43.:50:51.

Then all we do with this, just add the walnuts in there with the olive

:50:52.:50:58.

oil. The watercress. That goes in there like so. A good little pinch.

:50:59.:51:03.

Dress it all together. I like this, I get messy with the

:51:04.:51:09.

food. So the idea is to open up the beef bun, scoop up the horseradish

:51:10.:51:15.

cream and add a little onion on top. So everything you want in a warm

:51:16.:51:20.

sandwich. That goes on like so. Look how easy that is.

:51:21.:51:25.

So cooked in the skins, no oil, nothing? No oil. They become really

:51:26.:51:30.

sweet. They are looking great.

:51:31.:51:36.

Then the buns? Yes, the beef buns on the side.

:51:37.:51:40.

How long were they cooked for? 15 minutes. Just brushed with a little

:51:41.:51:44.

bit of butter at the end. You will see that there is a nice little

:51:45.:51:50.

squidge of beef mince and then the horseradish cream is on the side.

:51:51.:51:55.

I was hoping you would forget that. I put it on the side, James, you

:51:56.:52:03.

don't have to have it! The furthest away from you.

:52:04.:52:07.

There we go. So, tell me the name of the dish? We

:52:08.:52:12.

have a beef filled buns with watercress salad.

:52:13.:52:19.

Right the key to this is to open them up while they are warm? Yes.

:52:20.:52:26.

Then a lovely puff of air comes out. The food keeps coming.

:52:27.:52:35.

Dive into that. That's the technique. Go in like

:52:36.:52:39.

that. It looks fantastic. Nice and sticky

:52:40.:52:44.

there. That is great. Scoop it up! I know, I was just

:52:45.:52:51.

being pollite. I know how to make horseradish now.

:52:52.:52:54.

There you go, but never plant it in the garden. It will be there for

:52:55.:52:58.

life. It grows like wild flower! Right we

:52:59.:53:05.

need wine to go with this. We sent Susie Barrie to and over. What has

:53:06.:53:11.

she -- to Andover, what has she chosen to go with Jon's beefy buns?

:53:12.:53:18.

Jon's beef buns are full of rich, savoury, meaty flavours. They are

:53:19.:53:23.

crying out for a big glass of red wine. Now if you are looking for a

:53:24.:53:29.

bargain after an expensive Christmas, this Rioja is a great

:53:30.:53:35.

value option. It is soft and succulent and will suit the

:53:36.:53:40.

slow-cooked meat, but Jon's dish is indulgent with the warm bun and the

:53:41.:53:44.

richness of the mince. It needs a wine that is full of flavour but

:53:45.:53:51.

with good acidity. I have chosen a northern Italian red. It is the

:53:52.:53:55.

Taste the Difference Barbera D' Asti 2011 with a lovely savoury and sweet

:53:56.:54:02.

character, ideal for this dish! Northern Italian reds are well-known

:54:03.:54:06.

for the combination of aed isity and tannin. That is what makes them

:54:07.:54:12.

great food wines. Good when you are matches dense, meaty dishes like

:54:13.:54:18.

this. That is so unmistakably Italian. Full of black cherry and

:54:19.:54:22.

wild herbs. This wine is ripe and fruity. It works brilliantly with

:54:23.:54:27.

the savoury meat and the vine Gerry kick from the pickled walnuts there.

:54:28.:54:33.

Is juicy acidity to balance the creaminess of the horseradish sauce

:54:34.:54:39.

and the richness of the mince-filled buns. There is a touch of oak to

:54:40.:54:45.

compliment the red and then the herb ap notes tie in with the thyme, the

:54:46.:54:50.

star anise and the pepperey watercress salad. Jon, your dish is

:54:51.:54:54.

guaranteed to get everyone coming back for more. As is this delicious

:54:55.:54:58.

Italian red. We certainly are. There is not a lot

:54:59.:55:03.

left. These are fantastic. The star anise pops up.

:55:04.:55:06.

What do you think of the wine? There are a lot of flavours going on

:55:07.:55:10.

there? It is hard to match the wine with the flavours, but she has done

:55:11.:55:14.

well. She has done it again, I think.

:55:15.:55:21.

The fruitiness is great with it. It tastes more expensive than it is.

:55:22.:55:27.

Cracking job on the wine. Delicious. Right, let's get back to Celebrity

:55:28.:55:32.

MasterChef. The contestants now have to face one of John's palate tests.

:55:33.:55:46.

This is the palate test. Because you cooked so well for us, I have cooked

:55:47.:55:54.

you a dish. Taste the dish, write down as many

:55:55.:55:59.

flavours and ingredients as you possibly can. Off you go.

:56:00.:56:18.

I think that is beef. I have eaten many dishes like this but not cooked

:56:19.:56:26.

them! Now you have tasted John's dish, we are giving you that

:56:27.:56:31.

opportunity to cook that dish. Under neath the sackcloth on the bench are

:56:32.:56:35.

the ingredients that went into making John's dish and some that did

:56:36.:56:40.

not. You have one hour. Ladies, let's cook! The ingredients have

:56:41.:56:50.

been separated into three groups. Those to make the dumplings, those

:56:51.:56:56.

to make the soup, including the bones for the stock and a selection

:56:57.:57:02.

of proteins, including chicken and pork but there is only duck used in

:57:03.:57:13.

John's dish. A palate test is great. It tells us

:57:14.:57:18.

a lot about the cook and the way that they taste food. How they

:57:19.:57:24.

understand if flavours work or do not work together.

:57:25.:57:30.

I'm not confident. I haven't got the first idea, to be honest. If in

:57:31.:57:35.

doubt, I will put a lot of gravy browning in the soup and it will at

:57:36.:57:45.

least look like the right colour! As yet, it is only Janet and Katie that

:57:46.:57:52.

have identified the meat as duck! Janet knows who how to bone a duck,

:57:53.:57:57.

that is for sure. I don't know how good her at but she is good with a

:57:58.:58:05.

knife! Whilst Janet and Katie have identified the duck breast, Heidi

:58:06.:58:13.

has mistakenly chosen the pork. What do you have there? This This is

:58:14.:58:20.

the pork. I am browning it off and putting it in the oven.

:58:21.:58:27.

What is on the top? This is the Chinese five spice. I tasted the

:58:28.:58:32.

two, but I couldn't work out what spice it was.

:58:33.:58:37.

Heidi may have gotten the meat wrong but she has recognised the five

:58:38.:58:42.

spice. I tell you what, she may not know her meat but she has a decent

:58:43.:58:48.

palate. She can taste it. Time is ticking on, you have 40

:58:49.:58:57.

minutes left. Not bad.

:58:58.:59:10.

The last 10 minutes. It tastes exactly the same, it

:59:11.:59:15.

doesn't matter what Gregg says! You should be thinking about plating up

:59:16.:59:26.

your dishes now. Right that's it. The time is up.

:59:27.:59:42.

Stop! Stop! Stop! Stop! Bring your plates up.

:59:43.:59:45.

Let me tell you what I did for you. I made you a five spice duck and

:59:46.:59:52.

noodle soup with duck flavoured with sesame oil and flavoured with spring

:59:53.:59:58.

onions. Heidi, shall we start with you? We seem to have a problem here,

:59:59.:00:05.

Mr Wallace. That's not a duck. I know.

:00:06.:00:10.

It's pork. What sort of meat in the dumplings? Pork, I think? No, duck.

:00:11.:00:19.

I'll go to the butcher's later. And spend the evening there! Wow! Wow!

:00:20.:00:30.

That is spicy. That broth is really fiery. And I'm

:00:31.:00:34.

fine with that. I love the chilli, the ginger and the strength in

:00:35.:00:39.

there, I really do. I also loft the softness and the flavour of your

:00:40.:00:43.

dumplings, there is a sweetness to it. I like it.

:00:44.:00:49.

Your cooking is not bad at all, the ability to identify animals, may

:00:50.:01:04.

need some work. Katie y? ? The inside of the

:01:05.:01:13.

dumplings is chicken, not duck. I love that broth and the spices and

:01:14.:01:21.

the fresh herbs on top, but for me, that broth could be more special.

:01:22.:01:29.

Janet? It was really impressive to watch you work. Then for some reason

:01:30.:01:33.

you brought the whole lot together and brought it to the boil. That is

:01:34.:01:38.

what you have done wrong. It was beautifully cooked. Now it has been

:01:39.:01:43.

boiled it has gone grey, but there are interesting flavours. And the

:01:44.:01:48.

technique is fantastic. Jo, look at the colour and the sheen

:01:49.:01:52.

on your broth. That is fantastic. I think that the dish looks stunning.

:01:53.:02:02.

Thank you. Your duck is a little chewy as you

:02:03.:02:06.

need to score the skin before you cook it. Jo, I think you have done a

:02:07.:02:12.

great job. I'm really pleased for you. Thank you. Well done, Jo!

:02:13.:02:22.

Today, I have to say it is a business of a success. I suggest

:02:23.:02:26.

that you get a good night's sleep as tomorrow, we have something really

:02:27.:02:30.

exciting for you to do. Thank you! Off you go. Gosh, what

:02:31.:02:45.

have we got to do tomorrow? ! There'll be more from Celebrity

:02:46.:02:48.

Masterchef on next week's show. Right, it's time to answer a few of

:02:49.:02:51.

your foodie questions. Each caller will also help us decide what Hugh

:02:52.:02:55.

will be eating at the end of the show. So who do we have first on the

:02:56.:03:03.

line? We have Tony, what is your question? I have some game. I have

:03:04.:03:08.

never cooked anything as small as pigeon breast. Can you help? Theo?

:03:09.:03:17.

Well, pigeon, they are robust. I would seal them off in bacon onion,

:03:18.:03:22.

cook it for a long time to break it up. Then make a fresh pasta and

:03:23.:03:29.

stuff it once it is cooled down into the pasta. Add butter and sage.

:03:30.:03:37.

Or pan fry them to keep them pink and celeriac puree. And with

:03:38.:03:41.

pomegranate. That is fantastic with pigeon. What dish would you like to

:03:42.:03:47.

see, food heaven or food hell? I'm afraid it has to be hell.

:03:48.:03:52.

Fiona from Milton Keynes, what is your question? Morning! I have 500

:03:53.:03:57.

grams of Roquefort cheese from New Year. I welcome the ideas as to how

:03:58.:04:03.

to use it up. Left overs! Well, salads are always

:04:04.:04:08.

good. Maybe char-grill pears. Pop it through with chicory, Roquefort,

:04:09.:04:14.

walnuts, delicious. There is a great salad on the

:04:15.:04:21.

website. A guy called Eric Chevaux. It is a wonderful dressing. He does

:04:22.:04:26.

it with duck. It is amazing. So try that. What dish would you

:04:27.:04:30.

like to see, food heaven or food hell? I love lemon curd but food

:04:31.:04:36.

heaven for me. Jil, what is your question for us? I

:04:37.:04:50.

have two truthful truthful -- truffle oils, I don't know what to

:04:51.:04:54.

do with them had The thing about the oils, it is an artificial product.

:04:55.:05:03.

Scrambled eggs with truffle is delicious, but just a tiny amount.

:05:04.:05:06.

Just a drop. If you add a tablespoon it will put

:05:07.:05:13.

you off for the rest of your life. Just a few drops on the eggs it is

:05:14.:05:16.

delicious. What dish would you like to see? I

:05:17.:05:21.

would like to see food heaven. There you go. And Roger, what is

:05:22.:05:28.

your question for us? I have an ox tail and I wonder how to cook it,

:05:29.:05:31.

please. There is a lot of variety in the

:05:32.:05:39.

houses in 2014. Ox tail, if it has been Brightoned boil is simply. Let

:05:40.:05:45.

it go cold. Put it in sandwiches. If you want to pan fry it, it is good

:05:46.:05:53.

with beetroot and James' favourite, horseradish.

:05:54.:06:06.

Theo? Balito misto. Cook it slowly, peel the skin off and slice it. It

:06:07.:06:12.

is delicious in a sandwich with mustard.

:06:13.:06:16.

That would be my hell! What dish would you like to see, food heaven

:06:17.:06:21.

or food hell? I'm going to ask for food heaven.

:06:22.:06:26.

And David from Lincolnshire? I have purchased a wild rabbit. I would

:06:27.:06:35.

like recipes for that, please. Wild rabbit? Wild rabbit is strong.

:06:36.:06:43.

I would chop the rabbit up. It is a stronger flavour. Add seasoning and

:06:44.:06:49.

flour and seal it off in a pan with vegetables and wine and cook it

:06:50.:06:53.

slowly. Then pour the meat off and serve it with polenta. Very wet.

:06:54.:06:58.

Just break up the meat with the juices with the polenta and butter.

:06:59.:07:04.

I would go a classic chicken shas year. Seal it off and cook it again

:07:05.:07:11.

with red wine, tomatoes, tarragon and shallots, whole. Cook it down

:07:12.:07:19.

and then do it with buttered mashed potatoes and don't forget the cream.

:07:20.:07:24.

What dish would you like to see, food heaven or food hell? Heaven,

:07:25.:07:30.

please. Right, it's time for the omelette

:07:31.:07:35.

challenge. We begin 2014 with Paul Rankin still at the centre of the

:07:36.:07:44.

board with that time of 17.52. We have a good group of chefs there.

:07:45.:07:50.

The usual rules apply. A three-egg omelette kicked as fast as you can.

:07:51.:07:56.

The first challenge of 2014. 3, 2, 1, let's go! Tg only eggs, boys,

:07:57.:08:34.

it's only eggs! Right, this one... That's scrambled eggs! You could not

:08:35.:08:38.

even call that an omelette in Italy. What do you think? It is terrible.

:08:39.:08:44.

It is garnished with eggshells. That is nice.

:08:45.:08:48.

That is pretty good. Look at that. Has he bothered with the truffle

:08:49.:08:58.

oil? Now, this one. You have been practising! He said he had not

:08:59.:09:07.

practised. That's pretty good. I think that

:09:08.:09:14.

Gennaro Contaldo has been teaching you? ! Right.

:09:15.:09:29.

Theo first... You did it quicker than 24 seconds. You did it in

:09:30.:09:36.

18.07. However that needed another 18 seconds to cook. So you are going

:09:37.:09:59.

in here! Mare yir y Mary Berry: That's not an omelette! Right, Jon,

:10:00.:10:13.

you beat Theo, Steve be and -- Steven and Michael Caines. You did

:10:14.:10:21.

it 18 seconds dead. That puts you... Yes! Above Tom Kerridge. He will not

:10:22.:10:28.

be happy. There you go. He will be on the

:10:29.:10:34.

phone in a minute. Look at him. Child! Grow up.

:10:35.:10:41.

So will Hugh get his food heaven, Those roast parsnips with a whole

:10:42.:10:45.

shoulder of pork? Or his food hell, lemon curd in a meringue and lemon

:10:46.:10:48.

curd cake with fresh fruit. Our chefs will make their choices whilst

:10:49.:10:51.

Simon Hopkinson prepare his perfect roast chicken. Simon, if you're

:10:52.:10:53.

watching put me down for a leg! Hi there.

:10:54.:11:09.

How are you doing, Simon. Very nice indeed. I will have one of

:11:10.:11:15.

those lovely chickens. Does that look a good size? Lovely.

:11:16.:11:21.

Perfect. When I was growing up, roast chicken was a treat. We had it

:11:22.:11:26.

at the most once a month. Now I think it should be a treat again. I

:11:27.:11:32.

get such joy out of roasting a fine chicken. A chicken roast in the en

:11:33.:11:39.

one of the loveliest things to do. Nice seasoning, the basting, the

:11:40.:11:45.

smell of it. I never tire of it Thank you, Simon.

:11:46.:11:50.

I am really going to enjoy this, bye. A wonderful roast chicken for a

:11:51.:11:55.

Sunday lunch is a dish that always warms my heart. By the best quality

:11:56.:12:01.

bird you can afford but how it is cooked is every bit as important.

:12:02.:12:05.

This is how I like to eat roast chicken. I am here to cook it right.

:12:06.:12:12.

So that it is really delicious. Follow the method, I assure you, the

:12:13.:12:17.

results will be so rewarding, you will want to cook it again and

:12:18.:12:22.

again. So, first of all, I am going to joint the chicken. The wing tips

:12:23.:12:28.

go towards making a fantastic grafy. A well-made gravy is so important to

:12:29.:12:33.

any roast. Because I want to make the best gravy ever for this, I

:12:34.:12:38.

always have chicken wings in the freezer and I will have them there

:12:39.:12:43.

just for this purpose, just to make chicken stock or to add extra

:12:44.:12:48.

flavour to a gravy. So adding a couple of these extra. They are nice

:12:49.:12:53.

and cheap. These chopped up bones and Gibb

:12:54.:12:58.

let's make such a difference. To begin adding flavour straight away,

:12:59.:13:01.

heat up the oil to brown them. Push them on to the edge so that the

:13:02.:13:06.

chicken sits in the middle of them. I used to roast chicken with lots of

:13:07.:13:11.

butter, which is very nice but this one I'm going to do with very little

:13:12.:13:16.

fat. I want just a very simple gravy. I need to just put a little

:13:17.:13:23.

bit of oil. You don't have to be using olive nor very good. Just a

:13:24.:13:29.

little over the chicken and massage it into the skin of the chicken.

:13:30.:13:38.

Season generously as salty crispy chicken skin is everyone's

:13:39.:13:44.

favourite. This is heaven, salty chick en.

:13:45.:13:49.

Wiggle it about a bit until it is settled. For a bit of moisture and

:13:50.:13:55.

to help the gravy begin, a little bit of very mouth. This adds a

:13:56.:14:03.

nicely aromatic touch to the chicken juices. -- Vermouth.

:14:04.:14:15.

To kick-start the chicken, give it a roast at 210, then turn it down to

:14:16.:14:21.

180. To go with the chicken, chipolata

:14:22.:14:29.

sausages wrapped in streaky bacon is a must. And with the potatoes, I

:14:30.:14:34.

will steam them before going in the oven, baked in savoury chicken

:14:35.:14:42.

juices until sticky and golden. Now that the hour and 20 minutes is

:14:43.:14:46.

up. The chicken should be ready. Right, I am going to look at the

:14:47.:14:52.

chicken. I think it is about right. It is looking gorgeous, the chicken.

:14:53.:14:58.

So, with any roast meat, resting is important. All roasts should be

:14:59.:15:03.

rested after leaving the oven. The meat relaxes and the jutss settle.

:15:04.:15:08.

Making the bird tender and easy to carve as well. Let it drip a bit.

:15:09.:15:13.

There is more juice in there, the better the gravy. I can't bore on

:15:14.:15:19.

about it enough. I tell you. Even as much as half an hour's resting warm

:15:20.:15:25.

is fine. Hot plates and piping gravy will bring it together perfectly. To

:15:26.:15:30.

increase the taste of the juices, add some good chicken stock. Now

:15:31.:15:35.

turn up the heat to reduce it a little so it starts to become a

:15:36.:15:39.

rich, gravy. All of the gorgeous crusted edges

:15:40.:15:44.

have to go into the gravy. They help to add colour and add flavour. The

:15:45.:15:52.

bones of the gravy are now exhausted in the gravy and ready to be soaked

:15:53.:15:57.

up into the potatoes. After 20 minutes in the steamer, they should

:15:58.:16:02.

be cooked. Remove the skins, revealing the creamy flesh beneath.

:16:03.:16:09.

I find this is pleasing job. I think this is a great way of preparing

:16:10.:16:13.

potatoes for any roast. Infusing them with the meat or the poultry

:16:14.:16:19.

juices as they bake. A double delight as there is more gravy to

:16:20.:16:25.

come. And I won't eat roast chicken without the bread sauce. So, the

:16:26.:16:33.

milk first. Add a meetup chopped onion, salt, pepper and bay leaves.

:16:34.:16:40.

I like it clovy. So I am adding eight and a bit of news Meg and pop

:16:41.:16:46.

that in. The last thing a good nob of butter. A Bury bread sauce is a

:16:47.:16:52.

good bread sauce. Bring to the boil and then cover and leave to infuse

:16:53.:17:09.

for half an hour -- a Bury bread sauce -- buttery bread sauce is a

:17:10.:17:17.

good thing. Then sprinkle on the breadcrumbs and

:17:18.:17:22.

mix it in. Now that it is all cooked it is time to eat. Angle a sharp

:17:23.:17:29.

knife so it carves the chicken slices into perfect slices.

:17:30.:17:36.

Two little sausages and bacon rolls, and the perfect potatoes. Tasty

:17:37.:17:42.

gravy and last but not least, the bread sauce.

:17:43.:17:57.

Hmm! It is a really British taste. It is a really savoury plate of

:17:58.:18:01.

food. I don't think there is anything else quite like it,

:18:02.:18:04.

honestly. So, let us say cheers to the great

:18:05.:18:10.

British roast chicken. Do make a special Sunday and go and get a good

:18:11.:18:15.

chicken and do it this way. A fine roast chicken is one of the most

:18:16.:18:19.

special things to eat. For me, it will always be a treat.

:18:20.:18:29.

That looked great Simon! Right, it's time to find out whether Hugh is

:18:30.:18:32.

facing either food heaven or food hell. Your food heaven would be

:18:33.:18:36.

these parsnips which I am going to roast with sherry and serve with a

:18:37.:18:39.

whole shoulder of pork, a big pile of mashed potato and a simple gravy

:18:40.:18:43.

make from the all those roasting juices! Or you could be facing your

:18:44.:18:58.

food hell, lemon curd. That little plate there.

:18:59.:19:03.

I'll make my own curd then layer it with cream and meringue in a

:19:04.:19:06.

stunning cake. It's topped with loads of fresh fruit. Yum, yum.

:19:07.:19:16.

It was up to these guys to decide what you are going to get but it was

:19:17.:19:20.

6-1. You are getting the roast.

:19:21.:19:29.

So, let's get preparing. Take the potatoes, you can peel those.

:19:30.:19:36.

Where did you get that onion. It is the biggest onion I have ever seen.

:19:37.:19:44.

A little onion! Now, shoulder pork. Fantastic good quality British pork.

:19:45.:19:47.

And you score it. Take a Stanley knife. It is very difficult to do

:19:48.:19:52.

this with a chef's knife. You want to get into the fat and the skin. We

:19:53.:19:57.

score it over the top. So be careful. It opens up the pork there.

:19:58.:20:04.

You slice it over the top so you have this wonderful checker board

:20:05.:20:08.

mix. Then we grab a tray and you have the

:20:09.:20:14.

veg. Now the veg you must keep chunky.

:20:15.:20:21.

So decent-sized Petses. No poncey chopping everything so small. The

:20:22.:20:25.

whole lot sits on the top. It is quite complicated, then? This

:20:26.:20:31.

is me cooking now! Get the salt on the top.

:20:32.:20:40.

I invite these guys to do the glamour bit.

:20:41.:20:44.

I spend a lot of time rubbing salt over the top of pork.

:20:45.:20:48.

Whatever makes you feel nice. Whatever but the secret is good

:20:49.:20:52.

quality pork. That is the key. We were pig farmers

:20:53.:20:58.

when I was younger. My family said that pork should be bred o to sit in

:20:59.:21:04.

a field and eat. Not to do the 100 metre hurdles. So you need pork with

:21:05.:21:09.

a decent amount of fat on it. Then cover it now with tin foil. The

:21:10.:21:14.

potatoes are going on to boil there for the mash.

:21:15.:21:18.

The secret of this is we set the oven low.

:21:19.:21:23.

So set it low. 300 degrees Fahrenheit is about 160 sent grade.

:21:24.:21:28.

Really, really low and cook it for three hours with the tin foil on.

:21:29.:21:35.

Then after three hours, take the tin foil off and turn it right up, the

:21:36.:21:47.

heat to about 400 centigrade and then we can get the veg started. Now

:21:48.:21:52.

a hot pan here. I have blanched the parsnips. These

:21:53.:21:59.

have been cooked. We will finish this off with honey and then some

:22:00.:22:04.

sherry. Everybody has this stuff after

:22:05.:22:07.

Christmas, after granny has gone, you don't know what to do with it,

:22:08.:22:12.

so the sherry goes into the pan. Flame it off.

:22:13.:22:25.

Then throw in the parsnips. This is like being at home for me,

:22:26.:22:30.

I'm always standing in the wrong place! Sorry! Throw the parsnips in

:22:31.:22:40.

there. We are also going to make parsnips

:22:41.:22:48.

crisps. Theo is making the mashed potato. You explain what to do with

:22:49.:22:52.

these. I have popped them in the fryer.

:22:53.:22:56.

Keep moving them so they do not stick together. That is the best

:22:57.:23:06.

thing with the Crisps. And not too hot? Yes, about 170.

:23:07.:23:18.

Now start 2014 how we ended 2013, butter and cream and mix this

:23:19.:23:20.

together. But you need a ricer to get this

:23:21.:23:26.

smooth smashed potato. It is all this fantastic kit you

:23:27.:23:33.

have got. A potato ricer? Yes, a potato ricer but I think that Theo

:23:34.:23:39.

has bust it. He broke the grater and now the ricer as well, I think. The

:23:40.:23:44.

Paris snips have been blanched in salted water. About five to six

:23:45.:23:48.

minutes, then leave them in this mixture. They start to cook. You can

:23:49.:23:56.

add a bit more sherry. Add a little bit of sage.

:23:57.:24:10.

Then... Oops, see wrong place again! I'm citying here! I'm going that

:24:11.:24:23.

way! Now the pork here. See, that was a groan from camera two over

:24:24.:24:28.

there. Take a little bit of the fat off but

:24:29.:24:32.

not too much. You can place chess on that.

:24:33.:24:39.

Now the sauce with the pork, strain o of a little bit of fat. Not too

:24:40.:24:44.

much. Then finish this off in a second. You can season that up,

:24:45.:24:52.

please. That would be great. Jon if you can cut up the pork. Get

:24:53.:24:57.

that ready. Where shall I stand? Overhere? As

:24:58.:25:07.

these reduce down the flavour of the sherry is there but it burns off.

:25:08.:25:12.

Also when you start to reduce it even more, you have to keep your eye

:25:13.:25:17.

on it or the honey will catch. It will start to caramelise quickly.

:25:18.:25:24.

The honey will brown quickly. To finish off the sauce, there is the

:25:25.:25:31.

mashed potato, and the sauce to go with this... You take a little bit

:25:32.:25:36.

of butter. So not much butter in this, then?

:25:37.:25:42.

No! I learned this from Brian Turner. This thickens up the sauce

:25:43.:25:44.

to go with this. I am upset I ate so much earlier on,

:25:45.:26:21.

now! We have the parsnips, the mashed potato, Theo if you can

:26:22.:26:26.

season up the gravy and sieve it through. We have the pork. Complete

:26:27.:26:31.

with the crackling. That looks good.

:26:32.:26:43.

The best bit. And now these are starting to colour.

:26:44.:26:54.

Can you come round to my house? Oh, hello! Fantastic colour on the

:26:55.:27:09.

parsnips. And if there are any left over of

:27:10.:27:16.

the parsnips you can blend them and look at that gravy. It is like

:27:17.:27:23.

butterscotch sauce. And as you like the parsnips so much we add a few

:27:24.:27:30.

little crisps over the top. This is a little poncey for me. Not for me.

:27:31.:27:37.

There you go. You get to dive into it. Literally dive into it, or do I

:27:38.:27:44.

get a knife and fork? There are your irons. Dive in as much as you want.

:27:45.:27:49.

Look at this it You can have some. Do you want some?

:27:50.:27:55.

I have a spare set. And Susie Barrie has chosen a

:27:56.:28:00.

Workhorse Chenin Blanc 2012. It is Marks Spencer, priced at ?7. 99.

:28:01.:28:10.

Oh, the Paris snips are good. And proper crackling, but the parsnips

:28:11.:28:18.

with the sherry. Mmm! The parsnips are incredibly

:28:19.:28:37.

hot! Have some more! If you are on the tour and you can't speak, now

:28:38.:28:41.

you know. Well that's all from us today on

:28:42.:28:44.

Saturday Kitchen Live. Thanks to Theo Randall, Jon Rotheram and Hugh

:28:45.:28:47.

Dennis. Cheers to Susie Barrie for the wine choices! All of today's

:28:48.:28:50.

recipes are on the website: bbc.co.uk/saturdaykitchen. We're

:28:51.:28:53.

back next week when Ross Kemp will be joining us! In the meantime, have

:28:54.:28:58.

a great day and enjoy the rest of your weekend. Bye for now.

:28:59.:29:01.

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