Browse content similar to 04/01/2014. Check below for episodes and series from the same categories and more!
Line | From | To | |
---|---|---|---|
Good morning. It's 10am, you're watching BBC One and this is | :00:11. | :00:29. | |
Saturday Kitchen Live! Welcome to our first show of 2014! | :00:30. | :00:40. | |
APPLAUSE In the studio with me today are two | :00:41. | :00:45. | |
top chefs! First, a man whose passion for Italian food has made | :00:46. | :00:47. | |
his restaurant inside the Intercontinental Hotel in London one | :00:48. | :00:51. | |
of the finest in the country. It's Theo Randall. Next to him is a chef | :00:52. | :00:55. | |
making his debut with us on Saturday Kitchen. He's the man at the helm of | :00:56. | :00:58. | |
Jamie Oliver's restaurant, Fifteen. Welcome to the show, Jon Rotheram. | :00:59. | :01:08. | |
Good morning to you both. Theo, what are you making for us? I am making | :01:09. | :01:15. | |
truffle and artichoke tagliarini. These truffle, are they not that | :01:16. | :01:21. | |
expensive? They are the autumn truffle. They have lots of flavours. | :01:22. | :01:27. | |
Sounds good, Jon, follow that. What are you making for us? I am making a | :01:28. | :01:33. | |
beef filled buns with watercress salad. It is really rich with the | :01:34. | :01:41. | |
dough. Watercress, pickled walnuts and it will be delicious. | :01:42. | :01:51. | |
This is a yeast dough? Yes, like they do have in China, but these | :01:52. | :01:57. | |
will be fluffy. So two great dishes to look forward | :01:58. | :02:01. | |
to. And we've got our line-up of fantastic foodie films from the BBC | :02:02. | :02:03. | |
archive too. Today's there are recipes from Rick Stein, Simon | :02:04. | :02:07. | |
Hopkinson and we look again at the journey to find the latest Celebrity | :02:08. | :02:10. | |
Masterchef. Now, our special guest today has been part of some of the | :02:11. | :02:14. | |
most influential comedy shows of all time. Having started as a voice in | :02:15. | :02:17. | |
Spitting Image he moved in front of the camera with the Mary Whitehouse | :02:18. | :02:21. | |
Experience and most recently in the massive BBC comedy series, | :02:22. | :02:23. | |
Outnumbered. Welcome to Saturday Kitchen, Hugh Dennis. | :02:24. | :02:24. | |
APPLAUSE Hugh, great to see you. Between | :02:25. | :02:26. | |
everything else you are doing, do you have time to do any cooking? Are | :02:27. | :02:31. | |
you a food Land Rover? I love food. How does it sound to have pasta? I | :02:32. | :02:38. | |
love pasta. Generally when I cook I do cook pasta. | :02:39. | :02:42. | |
You have been hunting for truffle? Well, very ineffectively. I once | :02:43. | :02:56. | |
took a truffle dog on to the Downs for a BBC show but it was never | :02:57. | :03:01. | |
shown on TV as the dog didn't find anything! And I went truffle hunting | :03:02. | :03:14. | |
in Umbria. So again, I did not find a truffle. | :03:15. | :03:17. | |
Now, of course, at the end of today's programme I'll cook either | :03:18. | :03:20. | |
food heaven or food hell for Hugh. It'll either be something based on | :03:21. | :03:23. | |
your favourite ingredient - food heaven, or your nightmare ingredient | :03:24. | :03:27. | |
- food hell. It's up to our chefs and a few of our viewers to decide | :03:28. | :03:31. | |
which one you get. So, what ingredient would your idea of food | :03:32. | :03:34. | |
heaven be? Food heaven is parsnips. I love a parsnip. | :03:35. | :03:39. | |
I know that is strange. We could do sherry with the | :03:40. | :03:45. | |
parsnips. What about the food hell? Food hell is lemon curd. | :03:46. | :03:50. | |
Never had that as a choice. I know why, it is horrible. | :03:51. | :03:55. | |
Why is that? Why? I think it is a childhood thing. I do like lemons, | :03:56. | :04:00. | |
but I think it is the texture. Possibly I was given it while small | :04:01. | :04:05. | |
from my grand mother. There you go. | :04:06. | :04:09. | |
So it's either parsnips or lemon curd for Hugh. For food heaven I'm | :04:10. | :04:12. | |
going to pair the parsnips with something perfect for a cold | :04:13. | :04:15. | |
weekend, a whole shoulder of pork! The parsnips are cooked in sherry | :04:16. | :04:18. | |
and honey then served with big pieces of slowly roasted pork and a | :04:19. | :04:22. | |
pile of mashed potato. It's finished with all those delicious pan juices | :04:23. | :04:26. | |
over the top! Or Hugh could be having his food hell, lemon curd. | :04:27. | :04:30. | |
First I'll make my own curd with lemon juice and plenty of butter | :04:31. | :04:34. | |
then use it along with double cream in layers with baked meringue in a | :04:35. | :04:37. | |
stunning cake! It's finished with a mixture of fresh fruit on the top. | :04:38. | :04:48. | |
How does that sound? Absolutely disgusting! Well you'll have to wait | :04:49. | :04:53. | |
until the end of the show to find out which one he gets. If you'd like | :04:54. | :04:57. | |
the chance to ask a question to any of our chefs today then call: A few | :04:58. | :05:01. | |
of you will be able to put a question to us, live, a little later | :05:02. | :05:06. | |
on. And if I do get to speak to you I'll also be asking if you want Hugh | :05:07. | :05:10. | |
to face either food heaven or food hell. So start thinking. Right, | :05:11. | :05:13. | |
let's cook and we're starting the new year off with some Italian magic | :05:14. | :05:17. | |
from this man, Theo Randall. What are you cooking today? I see that | :05:18. | :05:24. | |
there are artichokes on the menu as well? Lovely artichokes. And look at | :05:25. | :05:30. | |
this egg pasta. I made this last night. | :05:31. | :05:37. | |
It is lots of yellow yolk. So also we have the artichokes. The | :05:38. | :05:42. | |
small artichokes. They are young. They are pointed. Parmesan, truthful | :05:43. | :05:48. | |
truthful and garlic. So, we have to prepare the | :05:49. | :05:54. | |
artichokes? Yes, the thing about the stem of the artichoke. That is | :05:55. | :05:59. | |
tender. People take the whole stem off. That wastes so much of the | :06:00. | :06:03. | |
artichoke. Keep some of the stem on. But these are good with the young | :06:04. | :06:07. | |
artichokes, you wouldn't do that with the larger ones? You can do but | :06:08. | :06:14. | |
they can be more stringy. So we peel the stem down and waste as little as | :06:15. | :06:18. | |
possible. Take the dark green bits off. Then cut the top. | :06:19. | :06:22. | |
The reason for this, these are in season at the moment? Very much so. | :06:23. | :06:30. | |
So we cut the artichoke in half. Use a melon ball. Artichokes are the | :06:31. | :06:36. | |
same family as the fissile. So cut this centre piece out. | :06:37. | :06:40. | |
The younger ones, don't have the choke at all. | :06:41. | :06:45. | |
The really small wens have no choke at all. The best thing to do is boil | :06:46. | :06:53. | |
them with thyme and garlic and they are marvellous. So cut that down for | :06:54. | :06:59. | |
nice thin slices of artichoke. So the whole length and with a little | :07:00. | :07:07. | |
bit of garlic and olive oil... Not so much in the oil and then soften | :07:08. | :07:11. | |
that slightly. There is hardly any choke in these | :07:12. | :07:16. | |
little ones. And look how soft they are. They are | :07:17. | :07:23. | |
very tender. That is what you want. So, pop them in the pan. | :07:24. | :07:33. | |
A little more... And then in the pan... I think the reason we don't | :07:34. | :07:40. | |
eat so much with it in the UK, people don't know what to do with | :07:41. | :07:43. | |
it. In the UK you tend to get the larger | :07:44. | :07:48. | |
ones, that are tough. It puts people off. If you can get the small ones. | :07:49. | :07:53. | |
They are much sweeter. The bigger ones have to be cooked | :07:54. | :07:57. | |
differently. You have to boil them or chop them | :07:58. | :08:03. | |
up. So they can be tough. I am putting in water here and putting | :08:04. | :08:08. | |
the lid on very quickly. Also, the waste, there is a lot of | :08:09. | :08:12. | |
wastage. Also a little bit of garlic in | :08:13. | :08:17. | |
there? Yes. Then I can put the pasta in. So the tagliarini into some | :08:18. | :08:23. | |
salted water. Always be careful, salt the pasta water. If you don't | :08:24. | :08:30. | |
add the salt, the pasta does not have the flavour that you want. | :08:31. | :08:35. | |
Where does the myth of adding oil come from to the water? Adding the | :08:36. | :08:41. | |
oil to the water? I think the idea is that it doesn't stick, but I | :08:42. | :08:47. | |
don't think it works! So lots of boiling water. | :08:48. | :08:51. | |
You made that pasta overnight, but can you make it and cook it straight | :08:52. | :08:58. | |
away? If you do that, it goes slimy. You have to dry it to give it the | :08:59. | :09:06. | |
bite. If it is slimy, it is heavy and not Aspallatable. | :09:07. | :09:12. | |
Can you chop parsley for me. We are also adding cream. That goes well | :09:13. | :09:22. | |
with the parmesan and the truffle. Now, 2014 is starting offs busy for | :09:23. | :09:30. | |
you. The restaurants have been busy. Very busy. | :09:31. | :09:35. | |
You are going somewhere warm? I'm going to Abu Dhabi, it is for the | :09:36. | :09:39. | |
Intercontinental Hotel, doing a grand dinner there. It should be | :09:40. | :09:42. | |
good. Italian food there? I am doing an | :09:43. | :09:50. | |
Italian restaurant, so yes, an Italian Theo Randall trying it out | :09:51. | :09:54. | |
in Abu Dhabi. So, double cream in there? Yes and | :09:55. | :09:59. | |
parmesan. And the pasta is cooking. | :10:00. | :10:05. | |
Parmesan cheese, whenever you go to Italy it is almost like... Smell | :10:06. | :10:08. | |
that. But the parmesan cheese in Italy is | :10:09. | :10:13. | |
different to the stuff you buy in the supermarkets. They age it more? | :10:14. | :10:18. | |
When it is packaged in the wrappers it tends to lose a bit of its | :10:19. | :10:24. | |
flavour. Remember, if you would like to put | :10:25. | :10:29. | |
your questions to either Theo or Jon call this number: So this is very | :10:30. | :10:43. | |
quick this dish? Very quick. And you don't need that many artichokes. | :10:44. | :10:48. | |
That is the great thing about the pasta, you can use a reasonably | :10:49. | :10:54. | |
expensive ingredient and it goes a long way. | :10:55. | :10:59. | |
Can you come back and show us how to do the larger artichokes? My produce | :11:00. | :11:07. | |
has an obsession with it, the larger ones. You cook it very differently | :11:08. | :11:13. | |
in flour, lemon juice and water? The best thing to do is to boil them | :11:14. | :11:18. | |
first and then cook them. Then you can add them to breadcrumbs. | :11:19. | :11:25. | |
That pasta is incredible. It looks like saffron pasta. | :11:26. | :11:29. | |
The important thing about the pasta, take it out with a tong or a scoop. | :11:30. | :11:38. | |
And stand back and toss the pasta. And you need some of that starch | :11:39. | :11:44. | |
from the pasta water to help thicken the soup. To make it wet and | :11:45. | :11:50. | |
soup-like and use the starch in that pasta. Just keep tossing it. It will | :11:51. | :11:59. | |
come out and help to emells -- emulsify. Then check the seasoning. | :12:00. | :12:07. | |
You have kept a bite on the pasta? I think it is important to have the | :12:08. | :12:12. | |
bite to it to add the texture to it with the artichokes. | :12:13. | :12:16. | |
With the salt in the water, do you season it still? Season it less. And | :12:17. | :12:22. | |
there is also the parmesan in there that is salty, so you must be | :12:23. | :12:26. | |
careful. So, all of the sauce is absorbed | :12:27. | :12:31. | |
into the pasta. And it is important to cook the | :12:32. | :12:35. | |
sauce and the pasta together as it tastes of the sauce. | :12:36. | :12:44. | |
So, the artichokes on top. And the final bit you found | :12:45. | :12:49. | |
difficult to find is the truthful truthful, but this is the autumn | :12:50. | :12:53. | |
truffle. Yes, this is the good bit. A nice | :12:54. | :13:01. | |
shaving of the truffle all over the top. And there you have a delicious | :13:02. | :13:06. | |
truffle and artichoke tagliarini. That looks pretty good, that. It | :13:07. | :13:12. | |
looks pretty good to me. It smells fantastic. I am taking this or the | :13:13. | :13:18. | |
crew will nick it. Right, dive into that. | :13:19. | :13:23. | |
Tell us what you think of that one. It smells lovely and strong. | :13:24. | :13:30. | |
So, you were looking in the wrong place for truffles, Basingstoke! I | :13:31. | :13:37. | |
did! I found them! And they were not coated in chocolate, either. | :13:38. | :13:42. | |
They do smell lovely. So simple, that is the key. | :13:43. | :13:48. | |
That's it. Italian food is all about simplicity. | :13:49. | :13:51. | |
And the pasta is beautifully cooked. There are lots of eggs to it so it | :13:52. | :13:56. | |
is nice and rich. Right we need wine to go with this, | :13:57. | :14:02. | |
our wine expert Susie Barrie has been seeing in the New Year in | :14:03. | :14:07. | |
Hampshire, see. What did she choose to go with Theo's tasty tagliarini? | :14:08. | :14:14. | |
It is 2014, I have come to and over on this sunny winter's day. So let's | :14:15. | :14:20. | |
start the New Year as we mean to go on and find some lovely wine to go | :14:21. | :14:26. | |
with this morning's recipes. Theo's tagliarini with artichoke and | :14:27. | :14:29. | |
truthful truthful is beautiful for the simplicity. What it needs is an | :14:30. | :14:35. | |
elegant wine to highlight all of the flavours on the plate. With the | :14:36. | :14:39. | |
artichokes, I am definitely looking for a white wine. Something like | :14:40. | :14:46. | |
this light, lemony semillon would work well. Adding a tang to the | :14:47. | :14:54. | |
acidity note of the artichokes, but the heady richness of the cream and | :14:55. | :14:57. | |
the truthful truthful demands something fuller. I I have chosen | :14:58. | :15:04. | |
the Finest Pecorino 2012. It comes from Abruzzo in central Italy. When | :15:05. | :15:10. | |
you hear the word pecorino, you are more likely to think of cheese than | :15:11. | :15:17. | |
wine. It is one of the less-well known grape varieties, but pecorino | :15:18. | :15:21. | |
is increasingly popping up in the wine Isles. It is a lovely choice to | :15:22. | :15:32. | |
the more familiar Italian whites. Full of fruit and dried herbs. This | :15:33. | :15:38. | |
wine has good spicy acidity to off set the richness of the pasta and | :15:39. | :15:42. | |
the cream. It has the intensity of flavour to cope with the truthful | :15:43. | :15:48. | |
truthful and the garlic and then the waxy apricot fruit works well with | :15:49. | :15:53. | |
the artichoke. As ever, Theo, you have given us a dish that is all | :15:54. | :15:57. | |
about fantastic ingredients, beautifully put together. Here is | :15:58. | :16:01. | |
the perfect wine to highlight each and every flavour on your plate. | :16:02. | :16:07. | |
Cheers! Can cheers indeed. The pasta is going down well. Great wine. | :16:08. | :16:15. | |
It really is. There is a high acidity here and it is difficult to | :16:16. | :16:20. | |
find a wine but she has done well. Happy with that? Very happy. It is | :16:21. | :16:27. | |
is a bitterliy in the morning! And there is more to come! Coming up, | :16:28. | :16:36. | |
Jon is introducing us to his version of an Asian steamed bun. What are | :16:37. | :16:42. | |
you doing with it? We are putting a beef mixture in the middle of the | :16:43. | :16:47. | |
dough. We steam it in a basket and we open it out with this lovely rich | :16:48. | :16:54. | |
mixture. Then we add the horseradish... It was all going so | :16:55. | :17:00. | |
well. Don't forget if you would like to | :17:01. | :17:12. | |
ask us a question call this number. Now, let's get catch up with Rick | :17:13. | :17:16. | |
Stein as he meets up with more of his food heroes. Look out for an | :17:17. | :17:19. | |
early TV appearance from Great British Menu judge, Matthew Fort but | :17:20. | :17:23. | |
first Rick's off to meet some pigs! I'm on my way to see Austin Davis, a | :17:24. | :17:29. | |
sausage maker in Cumbria. It is a cheering sight to see the | :17:30. | :17:36. | |
rearing of pigs, a sign that the good-tasting meat that comes from | :17:37. | :17:44. | |
humanly ed animals, and to see this is on the increase. When you meet | :17:45. | :17:50. | |
the free-range animals, you can see them with their personalities. It | :17:51. | :17:54. | |
makes you even more depressed about battery farming. Pigs, chickens, | :17:55. | :18:01. | |
whatever, they have even more character and that they are having a | :18:02. | :18:06. | |
good old time, rooting and tootling. And it seems OK that Austin is | :18:07. | :18:13. | |
turning them into sausages and he is using all of the pig in the | :18:14. | :18:18. | |
sausages, and the taste what there, of course! Chalky, remember you are | :18:19. | :18:25. | |
a prop dog! The reason for a Cumberland sausage being that sort | :18:26. | :18:29. | |
of shape is interesting. We asked lots of butchers in | :18:30. | :18:33. | |
Cumberland and most did not have a clue, but it stems from hundreds of | :18:34. | :18:39. | |
years ago when German lead workers came here to work in the mines and | :18:40. | :18:43. | |
they were homesick for the traditional coiled sausage, and that | :18:44. | :18:47. | |
is how it happened. I find it interesting if you look deep and | :18:48. | :18:52. | |
hard enough as to the whys and the where fors for food, there is always | :18:53. | :18:57. | |
a reason. Look at the fat coming out of that, that is because it is 100% | :18:58. | :19:03. | |
pork. In the British sausage, there is cereal in the sausage. In the | :19:04. | :19:09. | |
continental ones it spills out, but we don't want that in the sauce. Or | :19:10. | :19:15. | |
it is too rich. Now to deglaze the pan with red wine. Pour it in and | :19:16. | :19:21. | |
give it a scrape. So I am reducing the red wine down to a couple of | :19:22. | :19:28. | |
tablespoons. I first had this dish in Umbria in Italy. It is in a place | :19:29. | :19:34. | |
famed for pork butchers. I went to a bar there, they had this dish. It | :19:35. | :19:40. | |
was made with lovely lentils that come from a area beyond. They are | :19:41. | :19:48. | |
here now, but they are like the lentils of Puy but with a fantastic | :19:49. | :19:54. | |
earthy flavour. That is all the dish was, sausage, lentils and red wine | :19:55. | :20:02. | |
and jolly nice it was too. There is nothing nicer than going to a little | :20:03. | :20:09. | |
place and finding something local with a lovely dish like this. Now | :20:10. | :20:18. | |
for the olive oil in the pan with finally chopped shallots, sweated | :20:19. | :20:24. | |
off with good herbs like rosemary and sage. Stir those in and even | :20:25. | :20:32. | |
some chilli. Even the Italians like a little spice with their food. It | :20:33. | :20:40. | |
work as treat with the sausages and the lentils. | :20:41. | :20:44. | |
Now the lentils. I have cooked them in salted water. Some red wine | :20:45. | :20:50. | |
reduction and chicken stock. I leave that to simmer until it is reduced | :20:51. | :20:56. | |
down. You don't want too much sauce at the end, then finally Ruffley | :20:57. | :21:07. | |
chopped parsley and into a nice dish like a cassu -- cassoulet, and put | :21:08. | :21:14. | |
that lovely sausage on top. What could be nicer? ! I'm in the heart | :21:15. | :21:23. | |
of Gloucester. I'm going to Stroud farmers market. I am so pleased with | :21:24. | :21:28. | |
the way that the markets here have grown. Most of the producers we see | :21:29. | :21:33. | |
would not be in business if it were not for them. I am going to see | :21:34. | :21:40. | |
Matthew Fort. The food editor of the Guardian. He is a great editor | :21:41. | :21:45. | |
there, and he adores food. I can't think of a nicer person to be with. | :21:46. | :21:50. | |
What does it mean to be able to shop here? Well, there are two choice, | :21:51. | :21:55. | |
the supermarkets or here. It is very, very exciting to come here. It | :21:56. | :22:00. | |
is as exciting as going to Italy or France. And this is very English! It | :22:01. | :22:09. | |
is English food. Oi! Chalky! I will have ducks, please. I will have | :22:10. | :22:14. | |
three if you have them. I have two left. I have been almost cleared. | :22:15. | :22:21. | |
What time did you open at? We were here at 8.00am. Normally we have | :22:22. | :22:26. | |
sold before we have finished setting up. | :22:27. | :22:34. | |
I think that this is going to be the best brawn. | :22:35. | :22:41. | |
I love this. This is as good as any French pate. Matthew was so excited | :22:42. | :22:46. | |
and I could not wait to have a taste. | :22:47. | :22:50. | |
And here, oh, my God. Well, that is it, then. | :22:51. | :22:56. | |
Matty, what a disaster! That was a catastrophe! It was so good! Dear | :22:57. | :23:05. | |
oh, daughter. That is the end of that. | :23:06. | :23:09. | |
I was shocked, it was hairy. But I felt sorry for him. I thought of | :23:10. | :23:14. | |
saying, I will eat it, it will be OK, but it was almost blue! He knew | :23:15. | :23:23. | |
the game was up. There is no way we could use a piece like that, but he | :23:24. | :23:28. | |
took it so well. It is so typical of the nice man he is, but he made a | :23:29. | :23:34. | |
very nice starter in place of the brawn. It is rabbit, made to taste | :23:35. | :23:39. | |
like tuna. He grilled bread, rubbed it with garlic, sprinkled it with | :23:40. | :23:46. | |
salt and rocket from the garden and he cooked the rabbit and marinated | :23:47. | :23:53. | |
it, so it fell off the bone. With salt and vinegar. That was the | :23:54. | :23:59. | |
rabbit. After the rabbit, the finest Aylesbury ducks from the farm | :24:00. | :24:02. | |
outside of Chepstow, but the conversation was all about the | :24:03. | :24:08. | |
brawn! He lifted the lid and the mould! The duck was cooked to | :24:09. | :24:14. | |
perfection. We had the young spring greens and potatoes roasted in duck | :24:15. | :24:19. | |
fat and tossed with wild garlic leaves! Now whilst everyone else has | :24:20. | :24:29. | |
been tucking into their turkey this Christmas I've taken a break from | :24:30. | :24:32. | |
the British weather and been enjoying some incredible seafood and | :24:33. | :24:33. | |
some sunshine! So for this week's masterclass I | :24:34. | :24:51. | |
thought I'd show you how to prepare and use a fish that's often found in | :24:52. | :24:55. | |
warmer waters but is also very frequently found around our own | :24:56. | :24:58. | |
shores here in the UK. It's red mullet and I'm going to serve it | :24:59. | :25:03. | |
with a twist on a risotto which I am certain Theo won't approve of but is | :25:04. | :25:08. | |
delicious all the same. So, Chinese wine, soy sauce, mirin and sugar. We | :25:09. | :25:15. | |
have to make this in a teriyaki style. | :25:16. | :25:20. | |
So we start this boiling. And it is reduced down. | :25:21. | :25:24. | |
So get that boiling away nicely. Meanwhile, we get the risotto on. It | :25:25. | :25:31. | |
is a standard risotto with shallots and garlic, cooked down with stock. | :25:32. | :25:41. | |
So, twirt has been very busy for you. And twourt is looking even | :25:42. | :25:50. | |
busier, you are about to go on tour! -- 2013. | :25:51. | :25:52. | |
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 | :26:25. | :26:32. | |
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, | :26:42. | :26:48. | |
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 | :27:14. | :27:24. | |
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. |