:00:10. > :00:13.Good morning. We're going to beat this cold weather with some
:00:13. > :00:23.sizzling hot food from some of the world's best chefs. This is
:00:23. > :00:36.
:00:36. > :00:40.Saturday Kitchen Live. Welcome to the show. Cooking with me in the
:00:40. > :00:43.studio are two great chefs. First, the man behind the award-winning
:00:43. > :00:48.Italian food at the top London restaurant, L'Anima. It's Francesco
:00:48. > :00:51.Mazzei. Next to him a chef whose modern and hearty British cooking
:00:51. > :01:00.has also won both himself and his restaurant, Trinity, a hatful of
:01:00. > :01:08.awards. It's Adam Byatt. Good morning to you both. Francesco what
:01:08. > :01:14.are you cooking today? I am cooking a very interesting dish, seafood
:01:14. > :01:20.fregola. It is soupy, hot, spicy with a touch of lemon.
:01:20. > :01:27.Sounds good, finished off with fresh herbs? Yes, of course.
:01:27. > :01:33.Well, we have very Italian guests over there, Adam, what about you?
:01:33. > :01:38.The old British classic, pheasant kiev it is great with smoky bacon
:01:38. > :01:44.and braised cabbage. A real winter warmer.
:01:44. > :01:47.The pheasant season is finished, so this is a great way to use it up.
:01:47. > :01:51.So two top dishes to look forward to and we've got our line up of
:01:51. > :01:53.classic foodie films from the BBC archive for you to enjoy too. Today
:01:53. > :01:56.there's selections from Rick Stein, Celebrity Masterchef and the great
:01:56. > :01:59.man, Mr Keith Floyd. Now, our special guest has been patrolling
:01:59. > :02:02.the wards of the BBC drama series Holby City for over five years but
:02:02. > :02:05.she's swapping the nurse's outfit for a teacher's gown and heading to
:02:05. > :02:13.another big BBC show, Waterloo Road. Welcome to Saturday Kitchen, Jaye
:02:13. > :02:17.Jacobs. Hello. Great to have you you on the show.
:02:17. > :02:21.Welcome to the show. You are a foodie yourself? I am. I love my
:02:21. > :02:26.food. Is that because you have been given
:02:26. > :02:31.more time. Holby City must have taken a lot out of your life?
:02:31. > :02:36.did. Seven years is a long time. But nice to have the job? Yes, to
:02:36. > :02:39.pay the mortgage! It was my hobby, cooking, I really enjoyed it,
:02:39. > :02:44.getting home to cook up something big.
:02:44. > :02:48.Well, baking is not on the menu, but you have to decide on food
:02:48. > :02:52.heaven and food hell. It is up to the studio guests to decide what
:02:52. > :02:58.you are eating, so, food heaven, any idea? Chicken.
:02:58. > :03:06.What is it about the chicken? love dark meat chicken, on the bone.
:03:06. > :03:14.I get involved. Crispy skin, I love it, but I am not keen on the breast.
:03:14. > :03:23.And fell, what is that? Lamb! Lamb!? It is coming into season!. I
:03:23. > :03:29.late lamb. It tastes like it smells, an ac id, burnt, nastiness.
:03:29. > :03:32.Well, it is either chicken or lamb. For Jaye's food heaven I'm going to
:03:32. > :03:35.use chicken thighs to make an Asian inspired pad Thai. The chicken is
:03:35. > :03:38.cooked skin side down until its nice and crispy then added to
:03:38. > :03:41.sauteed shallots, chilli, ginger and prawns. I'll toss through some
:03:41. > :03:47.rice noodles and it's finished with a handful of coriander and a few
:03:47. > :03:52.peanuts. Or Jaye could be having her food hell, lamb in another
:03:52. > :03:55.classic dish but this time one from closer to home, a Lancashire Hotpot.
:03:55. > :03:58.The lamb is seared in a hot pan along with a few kidneys then added
:03:58. > :04:08.to onions, beef stock and Worcestershire sauce. It's topped
:04:08. > :04:08.
:04:08. > :04:13.with potato and baked. It's served with a few peas on the side.
:04:13. > :04:21.knew I heated peas. You will have to wait until the end
:04:21. > :04:26.of the show to see which one Jaye gets.
:04:26. > :04:30.So, let's meet our other chef's table guests. As usual they're two
:04:30. > :04:39.Saturday Kitchen viewers. Carla, you wrote in. Who have you brought
:04:39. > :04:42.in with you today? I have brought in Paul.
:04:42. > :04:48.You both work in the industry? we do.
:04:48. > :04:58.And you get to help to decide what Jaye is eating at the end of this
:04:58. > :05:03.show. If you would like to call in, call this number:
:05:03. > :05:06.If you get on the show we are asking you if Jaye should be
:05:06. > :05:10.getting food heaven or food hell. It's a tough one today. So start
:05:10. > :05:16.thinking. Peas, there is nothing wrong with that! Cooking first, it
:05:16. > :05:21.is a master of rustic, regional Italian food it is the brilliant,
:05:21. > :05:27.Francesco Mazzei he has an award- winning restaurant, L'Anima.
:05:27. > :05:33.Welcome to the show. So, this is traditional food?
:05:33. > :05:38.is from South Italy. This is seafood fregola. It is like
:05:38. > :05:44.semolina. We use it in this lovely soup.
:05:44. > :05:51.We have this with some great seafood. I have squid, clams,
:05:51. > :05:53.mussels, red mutt el-- mullet, scallops and shrimps, so beautiful
:05:53. > :05:58.scallops and shrimps, so beautiful stuff.
:05:58. > :06:08.This has a little bit of history. We had influence from the Spanish
:06:08. > :06:08.
:06:08. > :06:16.and the Moors, so this is where we have almost the couscous, but this
:06:16. > :06:22.is different like a semolina. This is toasted in the oven.
:06:22. > :06:27.It is made with semolina flour? is the same stuff, but finer. So
:06:28. > :06:32.you can use it for gnocchi and stuff like that
:06:32. > :06:38.It is great for soup and stuff it absorbs the flavour.
:06:38. > :06:41.It takes longer to cook than couscous? Yes, this takes about
:06:41. > :06:50.eight minute, couscous is about two minutes.
:06:50. > :06:55.OK, so I have the olive oil in here and now we add the squid.
:06:55. > :07:03.So, as I said, a fantastic dish this of Sardinia. This is the only
:07:03. > :07:10.place where they serve this kind of dish. There is a kind of couscous
:07:10. > :07:15.also in Sicily, in the deep south. It is an interesting thing, but
:07:15. > :07:24.they do serve it with the fish soup and the couscous is served next to
:07:24. > :07:34.As well as the region, they have their own dishes and their own
:07:34. > :07:41.pasta dishes too? Yes. There is a pasta that is between a
:07:41. > :07:49.semolina and pasta. It is finer. And what about spaghetti hoops?
:07:49. > :07:59.What? Yes, where do they come from?! Lancashire! So, this is like
:07:59. > :08:05.a risotto in style. I will add some thyme in.
:08:05. > :08:12.Francesco, do you cook this to order in the restaurant? We do cook
:08:12. > :08:18.to order. It takes about 20 minutes. Of course, we ask our talented
:08:18. > :08:25.waiter to not to suggest it as a starter. People don't want to wait
:08:26. > :08:32.20 minutes for a starter. It was not very beautiful when I
:08:32. > :08:42.went there. Now, we add the fregola, the
:08:42. > :08:43.
:08:43. > :08:51.mussels, the prawns, the clams. Can you do some herbs, some chopped
:08:51. > :08:58.chilli and garlic and herbs. Then I add the tomato piece here.
:08:58. > :09:01.And now the clams will open up. The juice will be absorbed into the
:09:01. > :09:05.fregola. This is the idea for your new
:09:05. > :09:13.restaurant? Yes, but to be honest, this is a dish that we already have,
:09:13. > :09:20.but it is a little finer. I want my new venture that is like
:09:20. > :09:26.a classic trattoria style of food. The dishes to be easy, quick on the
:09:26. > :09:32.table in five, six minute, and not so expensive. So we try to use as
:09:32. > :09:36.much stuff as we can from the beautiful country of the UK. You
:09:36. > :09:41.guys have lovely stuff here. When you walk around the markets in
:09:41. > :09:45.Italy, Spain and see the langoustine, it is all from
:09:45. > :09:50.Scotland, most of it. Saying that, we talk about the
:09:50. > :09:56.clams, and we think they are French, but they are basically English.
:09:56. > :10:02.When I was in Sardinia, a lot of the fish came from England it was
:10:02. > :10:08.amazing. In Milan you can pay �80 a kilo
:10:08. > :10:15.from langoustine. They are all from here. You cook that down like a
:10:15. > :10:25.risotto? Yes, slowly add the stock. When I made it before, I did it
:10:25. > :10:27.
:10:27. > :10:31.years ago, boiled it first and then added it like a minestronni.
:10:31. > :10:36.It is like pasta. It is going to absorb.
:10:36. > :10:43.There is a sink in the back to wash your hands.
:10:43. > :10:50.When with do spaghetti, we cook the spaghetti halfway in the water and
:10:50. > :10:56.halfway in the sauce. So while it is cooking it absorbs the flavours.
:10:57. > :11:04.Nobody ever listens to me. Just in case your mother is watching. If
:11:04. > :11:10.you would like to ask a question on the show, call this number:
:11:10. > :11:15.You can put your questions to us live later on. His recipe along
:11:15. > :11:23.with all of the other recipes are at bbc.co.uk/saturdaykitchen.
:11:23. > :11:26.So, herbs, we have dill, tarragon, and lemon zest? There is some
:11:26. > :11:31.chives in there. Now a bit of lemon zest.
:11:31. > :11:35.It is nearly there. We have to taste it. We don't add any more
:11:35. > :11:40.salt because of the flavours from the seafood. Wow! That is good. It
:11:40. > :11:46.has the flavour from the clams, the mussels as they open up, they
:11:46. > :11:54.release the juice and it is basically pretty good. That is like
:11:54. > :12:01.a gremolata? Yes. We have a little bite here from the
:12:01. > :12:07.chilli and the herbs. Do you want lemon and tomato?
:12:07. > :12:10.Just to add to it in the end. Now, we have the beautiful red
:12:10. > :12:15.mullet. The scallop.
:12:15. > :12:21.I missed the stock, what was that? That was fish stock.
:12:21. > :12:25.Thank you very much. We use lobster or shrimps, they
:12:25. > :12:29.have a lovely colour. Alright. So this is there. Now we
:12:29. > :12:34.add the beautiful herbs. That is just at the end.
:12:34. > :12:43.So that is the lemon and the olive oil? Yes.
:12:43. > :12:46.Mix it together. Stir it around. OK? Wow! Lovely,
:12:46. > :12:50.simple seafood. It does look delicious.
:12:50. > :12:53.That is it, one-pot cooking? That's right.
:12:53. > :12:57.This is the great thing about Italian cuisine.
:12:57. > :13:02.It is simp ingredients. You ain't seen the Lancashire
:13:02. > :13:06.hotpot yet! It is a lot cheaper than this, as well! It is not
:13:06. > :13:09.expensive, this is all local seafood.
:13:09. > :13:14.Look at the colours here. Fantastic.
:13:15. > :13:24.That is a healthy portion. There are four of you over there.
:13:25. > :13:30.
:13:30. > :13:35.So, olive oil and we have a easy, rustic fregola.
:13:35. > :13:38.The man is pretty good. I didn't do The man is pretty good. I didn't do
:13:38. > :13:48.anything. I just chopped things up. You get to dive into this. Tell us
:13:48. > :13:54.what you think of that one. This is my type of cooking.
:13:54. > :13:57.You can mix and match with the seafood, the mussels and the clams.
:13:57. > :14:04.Yes. The seafood is great in this
:14:04. > :14:12.country. It is really, really good. What about that? Hmm! Should the
:14:12. > :14:19.pasta have a bite? Yes, and then it will later absorb the sauce.
:14:19. > :14:25.There is a lovely texture. It sounds good to me. While this
:14:25. > :14:31.lot dive in, we sent Peter Richards to West Sussex. What did he cheese
:14:31. > :14:35.to go with Francesco's fantastic fregola? To find great wines to go
:14:35. > :14:45.with today's gorgeous dishes, I have come to Chichester. I'm going
:14:45. > :14:50.
:14:50. > :14:54.to leave the cathedral behind me Francesco's Sardinian fregola is
:14:54. > :14:59.beautiful, salt of the earth cooking. You can almost feel the
:14:59. > :15:04.Southern Italian sea breeze on your face as you devour it. Because of
:15:04. > :15:08.the tomato you could go for a light red, but I think that we need a
:15:08. > :15:18.white here for all of the shellfish. There are lots of southern Italian
:15:18. > :15:24.whites, like this beautiful Grecco, but I found this, it is the quite
:15:24. > :15:34.brilliant, Les Pierblancs Sauvignon Blanc 2010. This is not the cheap
:15:34. > :15:40.wine, but then neither is Sancerre, it is made from the same great
:15:40. > :15:45.variety as that big name like Sauvignon Blanc and this is an
:15:45. > :15:52.amazing quality for the price tag. When you smell it, there are great
:15:52. > :15:57.smells of pressed herbs, it works well with the tomato, the dill and
:15:57. > :16:01.the thyme. It is tangy and crunchy to work well with the shellfish,
:16:01. > :16:06.the squid and the lemon. It is lovely and concentrated and complex
:16:06. > :16:10.to stand up to the vibrant flavours in the dish and the little bit of
:16:10. > :16:14.heat from the chilli. Francesco, this may not be what yoump
:16:14. > :16:19.expecting, but it is a princely wine and a bargain price to go with
:16:19. > :16:23.your delicious dish. It is going down well over there.
:16:23. > :16:28.It has not gotten past Paul, but you will get some. What do you
:16:28. > :16:31.think of the wine? I prefer wine from Sardinia, but it goes well. It
:16:31. > :16:38.goes well with the lemon and the hint of herbs.
:16:38. > :16:44.It is what I class as a drinkable white wine. You don't have to eat
:16:44. > :16:47.with it. It is maybe just me being the alcoholic on the show, what do
:16:47. > :16:52.you reckon? I like it. It is a drinkable wine.
:16:52. > :16:56.And what about the food? Beautiful! It is great.
:16:56. > :17:03.Later on, Adam is doing a modern take on a dinner party classic,
:17:03. > :17:08.what is it again? It is a pheasant kiev. With a bit of smoked bacon,
:17:08. > :17:14.Swede and braised cabbage. Back to the '70s, chick no-one a
:17:14. > :17:19.basket. Now, let's have a look at the incredible world of Mr Rick
:17:19. > :17:29.Stein. He is starting his journey with a man passionate about pigeons.
:17:29. > :17:49.
:17:49. > :17:51.and that's why I have come here a man who loves this countryside
:17:51. > :17:53.When you're pigeon-shooting in ahide like this, it's nice and quiet.
:17:53. > :17:57.Nothing but the distant sound of a combine cutting the fields.That's why I love it. It's brilliant.
:17:57. > :17:59.Where is he?
:17:59. > :18:01.Fetch him off. Good boy!
:18:01. > :18:04.So how would you like to cook pigeons, then? Well, we have got so many different recipes.
:18:04. > :18:08.This time of year, harvest time,you can't go any better than getting- yourself half a dozen pigeons,
:18:08. > :18:14.breasting them just like you would a chicken, straight on a barbecuewith a little bit of garlic and...
:18:14. > :18:20.a bit of redcurrent sauce perhaps. There's nothing like fresh food!
:18:20. > :18:26.Pigeon and peas. I first had this bourgeois French dish in a bistro called L'Ami Louis,
:18:26. > :18:31.a famous bistro in Paris. But there it was slow-cooked.
:18:31. > :18:34.You can get breasts of pigeons quite easily now, and I thought,
:18:34. > :18:44.why not make it into a quick dish but keep the principles - pigeons, red wine, a good stock and peas?
:18:44. > :18:45.
:18:45. > :18:49.First, you just take a good shallow dish and get some butter really hot in the pan.
:18:49. > :18:59.Then add some shallots or small onions and turn them over with some- good dry-cure, smoked streaky bacon.
:18:59. > :18:59.
:18:59. > :19:04.You want to cook the onions fairly well through, because the breasts are not going to take that long.
:19:04. > :19:07.Now add some finely chopped garlic,- about three cloves.
:19:07. > :19:12.It won't burn too much, because you- have all that other stuff in there.
:19:12. > :19:20.Push everything to the side and add- the pigeon breasts, skin-side first. Brown them all overt
:19:20. > :19:26.You can... We have to look after our game dealers, you know. I mean, it's a bit like fishmongers.
:19:26. > :19:34.A good game dealer is worth his salt.
:19:34. > :19:39.Next, season with salt and lots of pepper. You can put quite a lot of salt in because of the peas.
:19:39. > :19:44.And now brandy. I should use a good quality cognac. The better the quality, the better the flavour.
:19:44. > :19:48.It gives it a lovely, lingering, rich aftertaste.
:19:48. > :19:52.Can you smell singe? It's my hair.
:19:52. > :19:57.Next, some fresh thyme and bay leaves - a couple of sprigs- of thyme, a couple of bay leaves.
:19:57. > :20:03.Then some red wine, five or six fluid ounces of a good, strong red wine, like an Australian Shiraz.
:20:03. > :20:09.That's really best for robust red wine sauces. An equivalent amount of chicken stock.
:20:09. > :20:14.But if you use the whole pigeon, make a nice game stock with it.
:20:14. > :20:20.Now I am adding butter and flour, or as the French call it, "beurre manie", to thicken the sauce.
:20:20. > :20:23.I know some people would add gravy browning here.
:20:23. > :20:29.But I think that is awful. It overpowers everything and makes it a funny colour.
:20:29. > :20:34.And then the peas, about a pound of peas. I have used frozen peas,
:20:34. > :20:41.but it's terribly nice, too, and almost nicer, if you can use those tinned French petits pois.
:20:41. > :20:46.It normally says, "a l'etuvee", on the tin.
:20:46. > :20:51.They really, really taste so, sort of, evocative of Parisian bistros.
:20:51. > :20:54.Now, you just leave that to simmer,
:20:54. > :20:59.not very long, because you don't want to cook the pigeon breasts right through.
:20:59. > :21:05.Probably about four or five minutes- just to cook the peas, a bit less if you are using the tinned peas.
:21:05. > :21:11.And spoon it out into a nice deep bowl. It's the perfect dish for a deep bowl.
:21:11. > :21:14.Just sprinkle with a bit of parsley.
:21:14. > :21:17.And there's a perfect symmetry about this dish -
:21:17. > :21:27.imagine pigeons swooping down and eating all the peas! But we eat the pigeons and the peas.
:21:27. > :21:49.
:21:49. > :21:52.As a kid, whenever I was leaving Cornwall, crossing the Tamar bridge, that was it, the holiday was over.
:21:52. > :21:55.Sullen silence along the A38 on the- way back towards Oxford and home.
:21:55. > :21:57.For any Cornishman crossing the Tamar, it's like entering alien territory.
:21:57. > :21:59.But for the rest of us, it's like re-entering the real world,
:21:59. > :22:04.from what Betjeman described as the nostalgic land with the sand in- the sandwiches and wasps in the tea.
:22:04. > :22:07.I come here to the clean waters Start Bay in the South Hams. Why?
:22:07. > :22:14.There's a pub here that serves locally caught fresh fish.
:22:14. > :22:17.Paul Stubbs's hobby is diving for fish and shellfish in the bay
:22:17. > :22:21.and bringing it time for it to be cooked and served for lunch.
:22:21. > :22:24.A lot of publicans when they are not in a pub are off playing golf,
:22:24. > :22:28.but he prefers to go out into the bay
:22:28. > :22:33.and catch plaice like this. I mean, straight out of the sea, it smells so brilliant!
:22:33. > :22:37.I would just like to cook it with some chips!
:22:37. > :22:45.This is just a small crab... And do you use everything? Oh, yes, we sell a lot of crab.
:22:45. > :22:48.It must be so satisfying to be selling fish straight out...
:22:48. > :22:51.Oh, yes, it gives me great satisfaction. I love it.
:22:51. > :23:01.It gave ME a lot of satisfaction, too - freshly caught skate, fried in a batter and eaten outdoors.
:23:01. > :23:03.
:23:03. > :23:05.And to eat it outside in the sunshine with a distinctly cool- sea breeze is a definite plus.
:23:05. > :23:09.A very English thing to do.
:23:09. > :23:13.Well, I have got some very nice, rosy-pink skate wings here or more correctly actually, ray wings.
:23:13. > :23:19.But we always say skate. And I am going to make a warm salad of skate- with Moroccan flavours. It's nice.
:23:19. > :23:25.First of all, just cut the wing into two, which makes some nice portions.
:23:25. > :23:28.I am going to poach them off in this courtbouillon,
:23:28. > :23:32.which has some onion, bay leaf, peppercorns and a bit of vinegar in it.
:23:32. > :23:39.I will leave that poaching away very gently for about 12 minutes, while I make the sauce vierge.
:23:39. > :23:44.As I said, this is Moroccan flavours. I really like the flavours of Morocco.
:23:44. > :23:52.By that, I mean things like cumin, coriander, saffron, chilli, all mixed together with olive oil.
:23:52. > :23:58.But I have roasted some red peppers- here and I am just going to cut them into very thin slices.
:23:58. > :24:03.So just slicing that pepper... Into my pan.
:24:04. > :24:10.And then some other flavours. I've got some mild-ish chillies which I have cut into a neat little dice.
:24:10. > :24:16.Next, some saffron which I have steeped in a bit of warm water- just to bring the flavour out.
:24:16. > :24:20.And now some chopped tomato.
:24:20. > :24:23.And some garlic, quite a lot...
:24:23. > :24:25.into my sauce vierge.
:24:25. > :24:34.And now particularly Moroccan flavours - first of all, some coriander and then mint.
:24:34. > :24:37.Those two herbs work together very well.
:24:37. > :24:40.Juice of half a lemon...
:24:40. > :24:44.Now some coriander seed...
:24:44. > :24:46.like that.
:24:46. > :24:50.And a nice pinch of cumin.
:24:50. > :24:53.And some extra virgin olive oil.
:24:53. > :24:56.Tip that out. And finally some salt. A good pinch of salt...
:24:56. > :25:00.And some pepper. And that's it.
:25:00. > :25:07.Nothing to it. I am just going to put that on the cooker and just bring it very gently up to a heat.
:25:07. > :25:11.And the fish should be very lightly- poached, in no way overcooked.
:25:11. > :25:19.And the sauce vierge just brings it up to blood heat, then all the flavours come through.
:25:19. > :25:23.I must tell you that it is smelling- absolutely lovely at the moment.
:25:23. > :25:28.And you can't go wrong with all that colour from the peppers and tomatoes and chilli.
:25:28. > :25:38.It just looks so appetising. I am very pleased with it.
:25:38. > :25:46.
:25:46. > :25:46.Two
:25:46. > :25:46.Two great
:25:46. > :25:49.Two great dishs
:25:49. > :25:54.Two great dishs from Rick there. Right, I have another kitchen
:25:54. > :26:04.skills masterclass for you now. I will show you how to fillet and
:26:04. > :26:07.
:26:07. > :26:12.look for the best mackerel. The idea to fit et is -- fillet this is
:26:12. > :26:21.to eat the best of it. Now, smell it first of all. You can
:26:21. > :26:25.smell the freshness. This is a UK- caught mackerel, this is a Spanish-
:26:25. > :26:30.caught mackerel. Look at the difference. They have to be firm
:26:30. > :26:36.like that. Also looking at the eyes, the eyes on the fresh one are
:26:36. > :26:41.really nice and bright. The older it gets, they will sink and cloud
:26:41. > :26:47.over. Also check the gills, you want very red.
:26:47. > :26:50.Why is the Spanish one bendy? older, it has taken longer to get
:26:50. > :26:57.here. So, firmer is fresher.
:26:57. > :27:00.So, now, we are going to make a So, now, we are going to make a
:27:00. > :27:05.little 45-degree cut here. Turn the knife the other way. The
:27:06. > :27:10.knife to use is important. This is a fillet knife it bends.
:27:10. > :27:15.The filleting knife bends, to enable you to turn the knife when
:27:15. > :27:21.you are filleting it. You turn the knife the other way and carefully,
:27:21. > :27:26.in one movement, don't do a jagged cut, you go in one movement, all
:27:26. > :27:31.the way down and the fillet comes off like that. The same on the
:27:31. > :27:37.other side, a 45-degree angle in, turn the knife the other way and
:27:37. > :27:42.again cut through. Holding the knife perfectly flat to the board.
:27:42. > :27:47.I feel like I would trash that really good quality fish.
:27:47. > :27:54.That is the idea for filleting. You have the little fish there. Now
:27:54. > :27:58.trim this up. Remove the rib cage of bones here. Use the filleting
:27:58. > :28:04.knife, just underneath and the bones come straight out like that.
:28:04. > :28:10.It is simple. You can practise on a mackerel. Really at college you
:28:10. > :28:15.would practise on this. Where did you go to college? I went
:28:15. > :28:22.to Bournemouth. I was on an apprenticeship with Claridges.
:28:22. > :28:28.You always practised on a mackerel as they were quite cheap.
:28:28. > :28:33.Now we need to get the bones out. You can remove them with a potato
:28:33. > :28:38.peeler, or tweezers. What you do is pandemic a V cut inside. There are
:28:38. > :28:43.bones in the centre there. You can pull them out, but by doing this
:28:43. > :28:48.and creating the V cut, you can pull this part out.
:28:48. > :28:54.There are no bones in that fish at all. The idea is not to cut through
:28:54. > :28:58.the skin, so a little V cut. It is a three-stage process.
:28:58. > :29:04.That's right it nice and simple. Straight through, the bones come
:29:04. > :29:10.out and here you have two pieces of filleted mackerel and the bones.
:29:10. > :29:15.Don't use these bones for fish stock. They are oily fish. So use
:29:15. > :29:25.salmon bones or white fish bones, really.
:29:25. > :29:28.
:29:28. > :29:32.So we will cut this up into pieces. I will cook that with beetroot and
:29:32. > :29:37.make a little salad. I'm a big fan of mackerel. I have
:29:38. > :29:42.it a lot in my household. That is a good job. Now,
:29:42. > :29:48.congratulations to you on your new job! Waterloo Road? Yes.
:29:48. > :29:52.Tell us about that, it is exciting. It is in its eighth series, a
:29:52. > :29:57.hugely popular show it must be great to come from Holby City to
:29:57. > :30:01.this job, lucky? It was amazing. Six months I did last year. I'm
:30:02. > :30:07.about to start the next series, but it is so different to Holby City.
:30:07. > :30:12.What is different, is it the hours? The hours are the same. He to move
:30:12. > :30:16.to Manchester. That was for six months. That was scary, I never
:30:16. > :30:20.moved away from London. They have got air up there in the
:30:20. > :30:24.North, and shops as well if you go out, it is brilliant.
:30:24. > :30:31.There are lots of shops in Manchester, and the food is
:30:31. > :30:36.different. Catering, we had pie every day! Not my favourite.
:30:36. > :30:42.But yes, it is a great job. A great crew, a great cast. Lovely.
:30:42. > :30:47.It must be daunting to take on a role in a popular show, or are you
:30:47. > :30:53.used to that with doing something like Holby City? It is good
:30:53. > :30:57.grounding. It was different, my character is to different to don a,
:30:57. > :31:01.who I play in Holby City. It was the opposite, so I love playing
:31:01. > :31:04.something different for now. You came into the role from Holby
:31:04. > :31:09.City straight from acting college? Yes, I did.
:31:09. > :31:14.That is unusual, is it? It was quite.
:31:14. > :31:22.You know, I was just so grateful. Then so grateful to go to Waterloo
:31:22. > :31:30.Road. It's been an amazing journey so far.
:31:30. > :31:35.Otherwise, well, it is good to do it, but then good to get out, you
:31:35. > :31:40.need to do something different? I loved Holby City. It was
:31:40. > :31:47.brilliant, but I did not want to get typecast. To turn around and be
:31:47. > :31:51.45 and think, I am here and I have never done anything different.
:31:51. > :31:58.You were superstitious, you never put anything personal in your
:31:58. > :32:03.dressing room in case you didn't last that long? Yes. How did you
:32:03. > :32:10.know?! Even after seven years, I would not have anything put in my
:32:10. > :32:19.dressing room. People have in pictures, throws, their own sofa,
:32:19. > :32:26.but I never put anything personal in. It was bare and barren.
:32:27. > :32:32.I didn't want to have someone call me in and say he to go.
:32:32. > :32:37.But you are also a singer? I used to sing.
:32:37. > :32:43.Was it soprano? I used to sing, but I got the job with Holby City. It
:32:43. > :32:51.was so much fun. I didn't really want to brafrpbl out, for now.
:32:51. > :32:54.Looking at your list, you have a couple of things in common with me,
:32:54. > :32:59.we did Strictly Come Dancing? we did.
:32:59. > :33:04.I was out first. How long was that? Well, another
:33:04. > :33:09.thing in common, we are both gymnasts? A long time ago. When did
:33:09. > :33:14.you stop gymnasting? I actually was never a gymnast! I was.
:33:14. > :33:19.Do you remember the rings at school? I would stand there like
:33:19. > :33:24.this, like a monkey from a zoofplt they used to leave me up there. I
:33:24. > :33:28.think it is the hardest sport in the world? I think it was because I
:33:28. > :33:36.was flexible and fearless, so I would go for it.
:33:36. > :33:42.Well, that I am not. Right, I have the mackerel cooking
:33:42. > :33:49.away gently. Obviously most fish swim, well all of them do, but
:33:49. > :33:54.mackerel is a prey, they do a lot of swimming, so this is mus lar.
:33:54. > :34:00.When you put it in the pan it curls up, so press it down when you pan
:34:00. > :34:07.fry it. So lightly cook it. I have made a dressing out of beetroot,
:34:08. > :34:11.white wine vinegar, olive oil and mustard. That is blended. We have
:34:11. > :34:16.pickled shallots. Chopped beetroot and I will dress it up with
:34:16. > :34:23.croutons and some celery leaves as well.
:34:23. > :34:27.Are these home-made croutons? but not home-baked bread.
:34:27. > :34:32.I know you are a baker? I do love baking.
:34:32. > :34:37.Now, looking at your list of achievements, theatre you did as
:34:37. > :34:42.well. Is that something that you want to pursue? Yes, I would love
:34:42. > :34:47.to do theatre. Yes, definitely. I used to do it a lot. Solidly. I do
:34:47. > :34:53.miss it, that live feeling. Is it amazing.
:34:53. > :34:58.There you go, well you can come and do this show when I'm off. There we
:34:58. > :35:03.go. We have the mackerel. You have made it look posh.
:35:03. > :35:07.It is because all these fancy chefs are here. At home I serve this with
:35:07. > :35:13.chips. Well, you are from the north!
:35:13. > :35:18.Kidding! No. No. I learned a great salad the other day, a Glasgow
:35:18. > :35:24.salad. What is that, beans on toast?
:35:24. > :35:29.plate of chips! It is amazing, I love Glasgow. Along the coast, from
:35:29. > :35:31.there, it is beautiful. Beautiful shellfish along the west coast of
:35:31. > :35:36.Scotland. I went to the Highlands for the
:35:36. > :35:40.first time last year. Amazing. So, celery is on there, a bit of
:35:40. > :35:44.watercress. So we can see the new series of Waterloo Road which comes
:35:44. > :35:50.out, I believe, on the 22nd of February? This is what you are
:35:50. > :35:54.telling me. I didn't know that until five minutes ago! That is
:35:54. > :35:59.good. I'm excited. There we have it. Easy on the oil.
:35:59. > :36:04.Easy. From the north! Like, what is going
:36:05. > :36:08.on! If you are going up north it is dripping on there. That is olive
:36:08. > :36:15.oil. Thank you. That is a lot of oil.
:36:15. > :36:19.I love a pickled anything. And little pickled shallots there.
:36:19. > :36:25.Will that make your breath smell for three days, that is the thing.
:36:25. > :36:29.That is lovely. So, there you go. If you have any
:36:29. > :36:34.cooking skills you would like me to demonstrate on the show or you have
:36:34. > :36:41.a great tip to share with us, drop us a line to:
:36:41. > :36:51.So, what are we cooking for Jaye at the end of the show? Is she facing
:36:51. > :36:54.
:36:54. > :36:56.food heaven, chicken pad Thai. It is cooked skin side down, Served
:36:56. > :37:01.with rice noodles, shallots, chilli, garlic and ginger.
:37:01. > :37:06.Or Jaye could be facing food hell. Lamb, and on a cold day today, it
:37:06. > :37:13.would be perfect, Lancashire hotpot. The lamb is seared in the pan.
:37:13. > :37:20.Sauteed with onions, covered with beef stock. Covered in sliced
:37:20. > :37:26.potatos and served with a big side of peas. Francesco, what do you
:37:26. > :37:29.like the sound of? Food heaven. I was thinking I would be doing the
:37:29. > :37:35.hotpot. You will have to wait until the end
:37:35. > :37:39.of the show to see the final result. Right, it is more Celebrity
:37:39. > :37:46.MasterChef. Linda, Nick and Michelle are at
:37:46. > :37:56.London's Redhook restaurant, during Hi. Good morning, guys. Morning.
:37:56. > :38:04.
:38:04. > :38:08.is cooking an starter of seared You don't want to deep fry them,
:38:08. > :38:12.A bit of butter in there. Can you see it all getting nice, golden?Yeah. And you flip the scallops over.
:38:12. > :38:14.Entrepreneur and former model Michelle has been put in charge
:38:14. > :38:17.of the rib-eye steak, with hand cut chips and bearnaise sauce.
:38:18. > :38:21.Before service you have to cut all of these down to portion.
:38:21. > :38:31.300 grams each.
:38:31. > :38:34.
:38:34. > :38:36.Let's pretend it's been there for two minutes.
:38:36. > :38:38.Two minutes for what? Medium? Yeah.
:38:38. > :38:40.The rule of meat is if you cook it for two minutes
:38:40. > :38:43.you rest it for four minutes.
:38:43. > :38:45.Hollyoaks actor Nick is cooking pan fried lemon sole
:38:45. > :38:48.with a citrus, tomato and basil sauce.
:38:48. > :38:50.OK. We dust the fish in flour.
:38:50. > :38:52.That hits the pan. You will start seeing it,
:38:52. > :38:54.right here you will start getting a little bit of brown.
:38:54. > :39:01.Right. That's when you know your fish has gone a nice golden colour.
:39:01. > :39:06.There's two hours till service. Michelle first has to prepare two bags of potatoes for her chips.
:39:06. > :39:08.I feel as ifI've been peeling potatoes for hours.
:39:08. > :39:10.Do you know what? No more bingo wings.
:39:11. > :39:16.Linda has begun shelling 100 scallops.
:39:16. > :39:18.I wouldn't be adding anything else to this dish.
:39:18. > :39:21.Lusardi-isms are staying at home!
:39:21. > :39:25.Meanwhile, Nick has got the tricky job of filleting his lemon sole.
:39:25. > :39:28.Can you just show me how to do this fish again, Chef?
:39:28. > :39:30.You want to start from the back to the head.
:39:30. > :39:34.Right.
:39:34. > :39:37.There's now only 40 minutes until service.
:39:37. > :39:43.I'm hoping I'm on schedule but I'm not too sure, to be honest.
:39:43. > :39:47.Michelle's only just started prepping her steak.
:39:47. > :39:50.Michelle, how are we doing here with our meat? Yes, fine, Chef.
:39:50. > :39:52.We need to crack on with that.
:39:52. > :39:57.You really, really need to step up the game. Everyone needs to step up their game.
:39:57. > :40:00.And Linda is still working on 100 scallops.
:40:00. > :40:04.I'm not sure there's 100 herethough, if he's given me them all.
:40:04. > :40:07.I'll have to count. I've lost count now.
:40:07. > :40:17.We've got 20 minutes and ah...I know. I need to get the peppers in.
:40:17. > :40:20.
:40:20. > :40:24.All right, let's speed up a little bit more because you're behind.
:40:24. > :40:26.Oi, when I talk I want to hear people answer me.
:40:26. > :40:28.If I say something I want to hear, "Yes, no, maybe."
:40:28. > :40:29.Yes, Chef.
:40:30. > :40:32.So much to do. Michelle. Yes, Chef?
:40:32. > :40:33.How are we doing on them steaks?
:40:33. > :40:36.Yes, almost there, Chef. Good. Good. Good. Keep going.
:40:36. > :40:41.SCREAM
:40:41. > :40:43.What's wrong? What happened? Let me see.
:40:43. > :40:49.Let me see. Let me see.
:40:49. > :40:52.It's nothing. No, no, it's nothing, it's not that bad.
:40:52. > :40:54.I don't know how bad her cut was, I didn't see it,
:40:54. > :40:56.but I know she's very distressed and upset.
:40:56. > :41:01.I just hope it can be patched up so she can carry on today
:41:01. > :41:06.Upstairs, the first customers are starting to arrive.
:41:06. > :41:12.Right guys, you've got five minutes to service.
:41:13. > :41:14.We got the first order in the kitchen, yeah.
:41:14. > :41:16.Prawns, one seared scallop. To follow, Two rib-eyes.
:41:16. > :41:19.Yes, Chef. Bearnaise sauce please.
:41:19. > :41:21.Linda is the first to be called into action
:41:21. > :41:24.with a single order of scallops.
:41:24. > :41:26.Linda with the scallops,
:41:26. > :41:33.I will be well disappointed if she overcooks it.
:41:33. > :41:42.Yeah. Yeah. Very good.
:41:42. > :41:44.Michelle on the beef.
:41:44. > :41:47.I would say that's the easiest from the whole lot.
:41:47. > :41:52.Come on, Michelle, let's go, let's go.
:41:52. > :41:54.I need the chips.
:41:54. > :41:58.I need the chips. Yes, Chef.
:41:58. > :42:05.One plate. Service.
:42:05. > :42:15.Check on one grilled prawn, one scallop. To follow, one sole.
:42:15. > :42:15.
:42:15. > :42:18.Nick's got the sole. A tricky dish.
:42:18. > :42:22.You have to get it cooking right, you have to get the nice colour.
:42:23. > :42:25.You over-cook it you've got it dry.
:42:25. > :42:31.You don't want to be eating a piece of dry.
:42:32. > :42:36.No. Get rid of that. Get rid of that. I don't want to see it, get rid of it.
:42:36. > :42:40.It's mid-way through service and the restaurant is packed.
:42:40. > :42:42.I've got loads of checks on the pass.
:42:42. > :42:45.I need some food up here please.
:42:45. > :42:49.Linda's got three orders on.
:42:49. > :42:54.Scallops are very popular today so I have got quite a run on.
:42:54. > :42:57.We need to speed up a little bit more, guys.
:42:57. > :43:00.It's been eight minutes for the scallops, it's a bit long.
:43:00. > :43:07.Sorry. It's on its way.
:43:07. > :43:09.Can I have another plate.
:43:09. > :43:11.I really need three scallops right now.
:43:11. > :43:14.They're coming now, Chef. They're getting cold over there. Cleaning up.
:43:14. > :43:20.Get them over here.
:43:20. > :43:24.Let's make sure these plates are clean, yeah. They're very messy.
:43:24. > :43:29.Yes, Chef. I need a little bit more golden colour on these scallops.
:43:29. > :43:36.Seven steak on order. All of them medium rare.
:43:36. > :43:40.Two rib-eye, medium rare, now please. Yes, Chef.
:43:40. > :43:50.Come on, let's get the other steak.- Let's go. Get the other steak.
:43:50. > :43:51.
:43:51. > :43:55.Here, Chef. Service please!
:43:55. > :43:58.Four sole on order, Nick.
:43:58. > :44:07.This time Nick is determined to get his fish right.
:44:07. > :44:11.You happy with that? Yeah, I'm happy with that one.
:44:11. > :44:14.Get it in the oven. He's happy.
:44:14. > :44:16.Lovely. Come on, let's move it. Let's go, let's go.
:44:16. > :44:26.Three minutes, Chef.
:44:26. > :44:26.
:44:26. > :44:29.Very, very pleased with that. They look good. You've done well.
:44:29. > :44:39.Thank you, Chef. Appreciate that. Cool. Go. Service.
:44:39. > :44:41.All right, ladies and gentlemen,
:44:41. > :44:43.that is our last courses for the day. Thank you very much.
:44:43. > :44:45.Well, done everyone. Go.
:44:45. > :44:50.Table 25. Thank you. It's over.
:44:50. > :44:52.Well done, guys. Oh, God.
:44:52. > :44:56.Service was OK.
:44:56. > :45:00.Linda, she surprised me.
:45:00. > :45:02.All through the service her two dishes,
:45:03. > :45:10.the colour on them wasn't great. I told her and it was sorted.
:45:10. > :45:12.Michelle, I think she was panicking- a little bit
:45:12. > :45:14.and that got in the way.
:45:14. > :45:18.I think she could do a lot better if she didn't panic so much.
:45:18. > :45:21.Nick, he mucked one up, I told him,
:45:21. > :45:24.he got rid of it, another one on the go,
:45:24. > :45:26.cooked the fish perfectly.
:45:26. > :45:36.He did well. It was good.
:45:36. > :45:41.
:45:41. > :45:44.And
:45:44. > :45:44.And the
:45:44. > :45:48.And the celebrities
:45:48. > :45:54.And the celebrities next to have face an invention test. You can see
:45:54. > :45:59.how they will get on in 20 minutes. Still to come, Keith Floyd is still
:46:00. > :46:03.in the Orkney islands, in the kitchen to make a classic Cullen
:46:03. > :46:07.Skink to serve to a local chef. Francesco and Adam will need to
:46:07. > :46:10.EGG-sel themselves if they are both to BREAK into the blue part on our
:46:10. > :46:13.omelette board. I'm also putting an end to these terrible egg puns too.
:46:13. > :46:20.I've told the producers that en- OUEF is en-OUEF! You can see how
:46:20. > :46:25.the boys get on a little later on. And what are we cooking for Jaye at
:46:25. > :46:29.the end of the show? She could be facing food heaven, chicken pad
:46:29. > :46:33.Thai. Or food hell, a beautiful Lancashire hotpot with the kidneys
:46:33. > :46:39.and the peas thrown in as well. Adam, what do you like the sound
:46:39. > :46:47.of? I like the chicken pad Thai. Saturday. I love pad Thai.
:46:47. > :46:52.Right. Cook next the man at the helm of
:46:52. > :46:57.Trinity, it is Adam Byatt. So, this is in season? This is the
:46:57. > :47:01.last week. We are doing a pheasant kiev. A great way to keep the
:47:01. > :47:05.pheasant moist as they are dry. Sometimes people have excess
:47:05. > :47:10.pheasants in the freezer, so this is a great way to use it.
:47:10. > :47:14.You are using the whole of this You are using the whole of this
:47:14. > :47:19.pheasant? I am. I am going to show you a clever
:47:20. > :47:24.little way of doing this. This is very interesting.
:47:24. > :47:31.Now, if you can dice some Swede. It is a strange thing, I don't always
:47:31. > :47:37.like it, but I have found a way to like it. It really works. Now, the
:47:37. > :47:46.fetant, you take the skin off, if you don't want to pluck them, you
:47:46. > :47:52.can literally go from the skin. Then take the breast of -- off, as
:47:52. > :48:02.you would normally. Now, we have a garlic butter here
:48:02. > :48:12.with butter and garlic. Now I'm making a cavity for the butter and
:48:12. > :48:14.
:48:14. > :48:22.using the fillet there to cover it up. The drums you really can't eat
:48:22. > :48:28.this sinew. You cut it all the way around and hit the knuckle.
:48:28. > :48:35.It is the tendons you can't get through them? No, they are not nice.
:48:35. > :48:45.Then take the bones out of the thigh bones. The Swede, you can
:48:45. > :48:45.
:48:45. > :48:54.roast it as well? I know, I like that as well.
:48:54. > :48:59.I like it salt-baked. Don't they feed it to the pigs in
:48:59. > :49:08.France? They don't eat it, it goes to the pigs. I like it.
:49:08. > :49:12.Now, some of that fat off there. Now, whether where is the butter.
:49:12. > :49:15.So this is very British. I know that your restaurants are British,
:49:15. > :49:19.but this is rustic. As well as Francesco having a new restaurant,
:49:19. > :49:22.you have something going on, a little venture going on that is
:49:23. > :49:32.opening next week? That's right. Next Friday we open my new
:49:33. > :49:33.
:49:33. > :49:39.restaurant, which is called Bistro Union, which is opening up on
:49:39. > :49:46.Abbeville Road in Clapham. It is a British all-day, simple food with
:49:46. > :49:53.homely British fare. The bistro side was to identify... You are
:49:53. > :50:00.working between the two? Well, I can, I don't know if it will be
:50:00. > :50:05.very good for my staff. Now, in this pot I have the Swede
:50:05. > :50:13.with the fat of of the bacon rind. And a bit of butter.
:50:13. > :50:20.That's why I like his cooking. Now, I am checking back on the
:50:20. > :50:26.pheasant, I have the leg meat, that is on there the other way.
:50:26. > :50:32.It is a great way to utilise the legs? There is a lot of flavour.
:50:32. > :50:36.It make it is a nice portion. Now, the Swede is there with the
:50:36. > :50:44.bacon and the stock. You want that crushed up a little
:50:44. > :50:48.bit? Yes. Simple. Just crushed Swede. Really simp. The bacon in
:50:48. > :50:53.there is so important. Then we will make a little bit of braised
:50:53. > :51:01.cabbage which is lovely. You are cooking this in the oven,
:51:01. > :51:11.but if you were doing the old chicken kiev's from the old days,
:51:11. > :51:12.
:51:12. > :51:16.you would flour and egg it twice and then put it in the oven? Yes.
:51:16. > :51:21.Double coating it is to stop the butter from leaking out.
:51:21. > :51:28.So when it is in the fryer it does not leak out.
:51:28. > :51:33.I like your faith in my butter not leaking out. Always, presentation
:51:33. > :51:41.side down in the pan. So, the leg is the other way around.
:51:41. > :51:46.The reason you are using pheasant and not normal chicken? I find it
:51:46. > :51:49.interesting with the legs and the breast together. I have never seen
:51:49. > :51:54.that before. It is different. The reason I'm
:51:54. > :51:59.doing that now is because they are in season.
:51:59. > :52:04.I think pheasant needs moisture it is a dry animal and it is a nice
:52:04. > :52:14.way to add a bit of moisture. You needed to come to this country
:52:14. > :52:24.
:52:24. > :52:34.in the 19'70s. Chicken -- 197 0 's. Chicken in a basket, and kiev.
:52:34. > :52:34.
:52:34. > :52:41.So, this cabbage, I trained with the Academy of Culinary Arts, I was
:52:41. > :52:48.an apprentice at Claridges. Can I show you that? That is the
:52:48. > :52:51.breadcrumbs, this goes in the oven. You are showing me? Well, yes, I am
:52:51. > :52:58.showing you. Tell us about the cabbage.
:52:59. > :53:03.I used to make this at collar yij's. That was a few years back. Mr
:53:03. > :53:08.William there is, he was a stickler about the cabbage being right. I
:53:08. > :53:15.have made it ever since. I love it. Quarter the cabbage, the outside
:53:15. > :53:24.leaves on the bottom. Then put in some lovely Toulouse sausage.
:53:24. > :53:34.Pancetta. Or any smoked belly of pork.
:53:34. > :53:35.
:53:35. > :53:45.I prefer the pancetta. Garlic, fresh thym nerbgs there.
:53:45. > :53:46.
:53:46. > :53:50.-- thyme in there. In is cooked for about 45 minutes
:53:50. > :53:56.with lovely white chicken stock on top like that
:53:56. > :53:59.The lid on, 45 minutes and let it rest afterwards it is such a great
:53:59. > :54:05.thing to serve in the middle of the table.
:54:05. > :54:13.We have our new pots that way a tonne, but they are fantastic.
:54:13. > :54:18.How long in the oven? 45 minutes at 180 that one, James. Then we will
:54:18. > :54:21.asomeble the lovely piece of cabbage. You take the outer leaves
:54:21. > :54:29.out. Discard them. They have coloured up and gone horrible. Get
:54:29. > :54:36.rid of those. Take a quarter of the cabbage. Some of your lovely pan
:54:36. > :54:40.cet a. The lovely gar -- pancetta, your lovely garlic sausage and now
:54:40. > :54:44.a few supplies slices of the sausage, of the bacon.
:54:45. > :54:49.You can smell it from here. Even though you are using the
:54:49. > :54:56.Toulouse sausage it is still British this? Yes.
:54:56. > :55:01.Then we make a parcel in the centre. This is proper comfort food.
:55:01. > :55:05.Perfect for today. Put that in the centre. The smoked
:55:05. > :55:09.sausage in there. I love cabbage like this. It is so hearty and warm.
:55:09. > :55:14.Put that on the plate. It needs nothing else.
:55:14. > :55:17.We have our lovely Swede. There is your pheasant.
:55:17. > :55:23.I will put the lovely Swede on the plate.
:55:23. > :55:28.What a nice thing to eat. Now, don't forget that all of the
:55:28. > :55:32.studio recipes are on the website, go to bbc.co.uk/saturdaykitchen.
:55:32. > :55:36.For the previous shows go to bbc.co.uk/recipes.
:55:36. > :55:46.I will slice it so you can see the inside of it. It should be moist in
:55:46. > :55:54.the centre like so. A little bit of the juice from the
:55:54. > :55:59.cabbage. That is just delicious. That's my pheasant kiev with smoked
:55:59. > :56:03.bacon, Swede and roast cabbage. It looks absolutely delicious.
:56:03. > :56:06.It looks absolutely delicious. Lovely.
:56:06. > :56:13.There you go. Perfect for are a day like today.
:56:13. > :56:19.I even wore a polo neck jumper. I have never worn this in my life,
:56:19. > :56:25.now I'm too hot! What do you reckon to that? I love cabbage.
:56:25. > :56:28.It is great to do it like this with the pheasant. Lovely. Especially
:56:28. > :56:32.with the leg. Very clever with the leg.
:56:32. > :56:40.If you are unsure, get the butch tore do the leg.
:56:40. > :56:43.He made it look easier than it is. Watch it back in slow motion.
:56:43. > :56:46.Trying to write that in a recipe was a nightmare.
:56:46. > :56:52.Just nod. Lovely.
:56:52. > :57:02.Right, let's go back to Chichester to see what Peter has chosen to go
:57:02. > :57:03.
:57:03. > :57:07.with Adam's fantastic pheasant. We winos love Adam. He has a knack
:57:07. > :57:11.of making very wine-friendly dishes. This inspired pheasant kiev is a
:57:11. > :57:18.great case in point. Now a red swine a natural choice. You can go
:57:18. > :57:22.with anything from Italy, Spain, burgundy, using pretty much
:57:22. > :57:25.anything. But you may be viced how well a
:57:25. > :57:30.full-flavoured white can also go with this.
:57:30. > :57:36.But in our never ending quest for outstanding value, I have something
:57:36. > :57:38.that is a little bit different. It is red it is gorgeous and a bargain,
:57:38. > :57:46.let's fill our glasss with the beautiful Gerard Bertrand Minervois
:57:46. > :57:50.2009 from the south of France. Gerard used to play rugby for
:57:50. > :57:56.France. As the Six Nations kicks off, we will not hold it against
:57:56. > :58:04.him as this is such a delightful wine. It is perfumed and succulent.
:58:04. > :58:08.It is not sweet, it has a lovely spell of -- smell of flowers, and
:58:08. > :58:12.black pepper and herbs that works well with the pheasant. It has a
:58:12. > :58:18.lovely creamy texture to work with the butter.
:58:18. > :58:23.Tonnes of dark fruit for the meat. On the finish it is gently bitter-
:58:23. > :58:28.sweet. We need that for the savoury garlicy richness in the dish. So,
:58:28. > :58:32.Adam, we wine lovers sal uet you and your sensational pheasant with
:58:33. > :58:39.a glass of very fine red. Cheers.
:58:40. > :58:43.For �7.50, a bit of a bargain. Syria is one of my favourite grapes.
:58:43. > :58:48.I love it. It works well with the pheasant.
:58:48. > :58:53.Well, it has gone down well, Francesco, what do you reckon?, I
:58:53. > :58:58.think that it works really, really well. Everyone is happy. Right,
:58:58. > :59:02.let's get back to Gregg and John. They have another gruelling task
:59:02. > :59:12.for our three Celebrity MasterChef hopefuls, this time, they have to
:59:12. > :59:18.
:59:18. > :59:23.On the benches next to me are and from those ingredients
:59:23. > :59:26.Please come up and select your ingredients.
:59:26. > :59:29.The celebrities now have ten minutes
:59:29. > :59:36.to choose from a selection of ingredients including Dover sole,
:59:36. > :59:38.I thought I'd do some garlicky mushrooms to start,
:59:38. > :59:40.I don't know whether that's adventurous enough.
:59:40. > :59:45.My mind is changing all the time actually.
:59:45. > :59:46.Come on, guys, you need to hot up.
:59:46. > :59:49.Nick, you really need to move, mate.
:59:49. > :59:51.I love squid and I haven't cooked it here yet.
:59:51. > :59:55.Hopefully I'll cook it OK today.
:59:55. > :59:57.I'm thinking maybe a moules marinieres
:59:57. > :00:07.with the mussels and maybe with the squid.
:00:07. > :00:08.
:00:08. > :00:16.One hour 15 minutes. Let's cook.
:00:16. > :00:18.We've got ourselves three strong cooks,
:00:18. > :00:20.all of them with different talents,
:00:20. > :00:27.now it's time for us to see what they're truly made of.
:00:27. > :00:32.I think Nick's a great cook. I think he's had quite a strong competition.
:00:32. > :00:34.Very, very good mayonnaise.
:00:34. > :00:44.I think you've done a decent job. Thanks.
:00:44. > :00:45.
:00:45. > :00:47.Nick, the pressure is on today,
:00:47. > :00:49.you're back to your old huff and puff self. Yep.
:00:49. > :00:50.What are you doing for us today?Fried squid rings with mayonnaise,
:00:50. > :00:51.and I'm going to try and do something
:00:52. > :00:53.that we sort of did yesterday with the pasta
:00:53. > :00:54.and the white wine sauce
:00:54. > :00:57.and I'm going to throw in some mussels instead
:00:57. > :00:58.because we did it with crab yesterday.
:00:58. > :01:05.I might throw in a bit of the squid and haddock as well.
:01:05. > :01:06.Nick isn't quite sure what his last pasta dish is going to be.
:01:06. > :01:12.I hope he makes his mind up soon because he's running out of time.
:01:12. > :01:18.You've had 15 minutes, you have an hour to go.
:01:18. > :01:26.Linda cooks at home for her family,
:01:26. > :01:28.she has a good palate, she knows what people like to eat.
:01:28. > :01:30.Ta-dah! Was that a good "ta-dah"?
:01:30. > :01:39.There's no such thing as a bad "ta-dah"!
:01:39. > :01:41.Linda, what are your dishes? I'm going to do a nice little fruit crumble,
:01:41. > :01:43.I've never done a fruit crumble before,
:01:43. > :01:45.and then I'm going to do fish ona couscous with lots of things in it.
:01:45. > :01:55.I'm hoping it will work. It's a creation.
:01:55. > :01:58.
:01:58. > :01:59.Linda is attempting something she's not quite sure of.
:01:59. > :02:01.If she can make it work I think that's really impressive
:02:01. > :02:11.because she's cooking on instinct.
:02:11. > :02:16.Halfway, guys. Halfway.
:02:16. > :02:18.The start of the competition for Michelle
:02:18. > :02:22.was nothing short of a disaster.
:02:22. > :02:26.Michelle, you've cut yourself. Oh, dear.
:02:26. > :02:28.It tastes like a piece of fish
:02:28. > :02:36.which is undercooked and not seasoned enough. OK.
:02:36. > :02:38.Michelle, what two dishes are you cooking for us?
:02:38. > :02:41.I am going to cook you squids with olive oil and chillies.
:02:41. > :02:44.The main course I'm cooking chicken
:02:44. > :02:54.with peppers, garlic and a cream sauce.
:02:54. > :03:00.
:03:00. > :03:04.She's got a pasta dish she's making with a creamy sauce and minced chicken. That's unusual.
:03:05. > :03:08.Guys, seven minutes. Seven minutes, that is all you've got.
:03:08. > :03:16.Please move yourselves.
:03:16. > :03:18.Guys, two minutes please.
:03:18. > :03:21.Just two minutes.
:03:21. > :03:30.You've literally got a minute.
:03:30. > :03:34.That's it. Time's up.
:03:34. > :03:37.Linda's two dishes are smoked haddock and mussels
:03:38. > :03:43.on a bed of garlic and chilli couscous,
:03:43. > :03:52.and mixed berry crumble with whipped cream.
:03:52. > :03:55.That rich garlic, parsley, salty mussels,
:03:55. > :03:58.beautifully smoked piece of fish cooked beautifully
:03:58. > :04:00.is really lovely.
:04:00. > :04:04.It's all a bit wet but I love the way it tastes.
:04:04. > :04:10.Oh, good. Good.
:04:10. > :04:13.From your haddock and mussels... to crumble.
:04:13. > :04:15.There are issues on here, Linda.
:04:15. > :04:18.The first one is there is water coming out of your cream
:04:18. > :04:28.and that signifies it's over-whipped.
:04:28. > :04:32.
:04:32. > :04:34.That is a very, very morish, well-balance pud.
:04:34. > :04:36.Oh, I'm really pleased. Thank you.
:04:36. > :04:38.Michelle has made pan fried chilli squid
:04:38. > :04:40.and macaroni with a minced chicken,
:04:40. > :04:48.red pepper and white wine cream sauce.
:04:48. > :04:51.I really like that sweet but hot chilli sauce you made,
:04:51. > :04:53.I love the look of your dish,
:04:53. > :04:57.but the squid themselves need some more cooking.
:04:57. > :05:00.They are a little bit wet and slimy on the inside there.
:05:00. > :05:04.Yes.
:05:04. > :05:12.Let's have a look at the pasta.
:05:12. > :05:14.Cream, chicken, peppers. Not for me, I'm sorry.
:05:14. > :05:16.Oh, really? I'm really sorry.
:05:16. > :05:19.I just think pepper is very acidic and sweet and then cream... Right.
:05:19. > :05:23.OK.
:05:23. > :05:26.Nick has made battered squid with mayonnaise
:05:26. > :05:28.and macaroni topped with mussels
:05:28. > :05:38.in a garlic, chilli and white wine sauce.
:05:38. > :05:41.The squids really crunchy on the outside, the inside is getting a little bit rubbery,
:05:41. > :05:44.they are slightly over-cooked but not that bad.
:05:44. > :05:46.Your mayonnaise, lots and lots of lemon juice in it
:05:46. > :05:48.but I think for a lot of people
:05:48. > :05:51.that mayonnaise will be too sharp to go with your squid rings.
:05:52. > :05:56.But not bad at all, Nick, not bad at all.
:05:56. > :06:06.From squid to...pasta.
:06:06. > :06:07.
:06:07. > :06:10.It's sweet and it's acidic and it's hot peppery and that's good.
:06:10. > :06:12.Nice flavours.
:06:12. > :06:15.But those flavours don't necessarily work with macaroni pasta.
:06:15. > :06:17.When we asked you what you were going to do you were like,
:06:17. > :06:20."It may be this and it may be that, and that's what we've ended up with.",
:06:20. > :06:30.We've ended up with a dish full of maybes.
:06:30. > :06:34.
:06:34. > :06:36.Well done. Thank you very much.
:06:36. > :06:39.The next time you cook for us you'll be cooking to stay in the competition.
:06:39. > :06:49.Thank you. Off you go.
:06:49. > :06:52.
:06:52. > :06:53.You
:06:53. > :06:53.You can
:06:53. > :06:56.You can find
:06:56. > :07:00.You can find out which celebrity leaves the competition on next
:07:01. > :07:04.week's show. Right, now it is time to answer some of your foodie
:07:04. > :07:09.questions, each caller gets to decide what Jaye is eating at the
:07:09. > :07:14.end of the show. First on the line we have Tina from London. Are you
:07:14. > :07:18.there? Yes, I am. What is your question? I have pork
:07:18. > :07:24.cheeks. I have bought them as I always hear that they are good, but
:07:24. > :07:29.I have in idea what to do with them. Blaming us are you? Pork cheeks,
:07:29. > :07:34.what would you do? Pork cheeks are fantastic, but they need slow
:07:34. > :07:39.cooking. You need spice in them. I like honey, vinegar, coriander
:07:39. > :07:45.seeds and cinnamon. Let them rest in the pan after slowly cooking.
:07:45. > :07:55.They take about an hour. On a low oven at 160 degrees. Then rest them
:07:55. > :07:55.
:07:55. > :08:02.with so greens. Any ideas? Yes, in Italy, we put
:08:02. > :08:08.them in a dust of flour, salt and purpose, fried, then cooked with
:08:08. > :08:12.bay leaves and served with polenta. There we go, one of each. Slow
:08:12. > :08:19.cooking that is the idea. What dish would you like to see at
:08:19. > :08:24.the end of the show? Food hell. Food hell, there you go. Jane is
:08:24. > :08:29.with us from Essex, have you got the snow yet? No, it is on its way,
:08:29. > :08:34.though. What is your question? I have been
:08:35. > :08:41.given a hunch of wild boar. I would like to keep it whole. I think it
:08:41. > :08:48.would be impressive. I would like an idea as to how to do that.
:08:48. > :08:54.Francesco, your neck of the woods? Well, you you do carrots, onions,
:08:54. > :09:01.celery, pancetta. Then cut your hunch in small cubes together with
:09:01. > :09:11.red wine and cooked slowly. A little tomato piece. Stock, then
:09:11. > :09:14.
:09:14. > :09:19.buy pasta, cook it aldenta, and then with parm sand you are done.
:09:19. > :09:25.-- parmesan and you are done. I would leave it on the bone.
:09:25. > :09:29.Cooking it slowly in the oven. Cook it until pink.
:09:29. > :09:34.Good answers from the boys there. What dish would you like to see at
:09:34. > :09:41.the end of the show? I'm sorry, but it is hell again.
:09:41. > :09:47.What is going on?! Melanie, hi, there, what is your question for
:09:47. > :09:54.us? I have six duck eggs that I have. I am not sure what to do with
:09:54. > :09:59.them. Can I use them in baking and are they the equivalent of a hen's
:09:59. > :10:07.eggs in a recipe? Everyone is buying stuff that they don't know
:10:07. > :10:12.what to do with. So, ducks eggs? They are bigger about 25%. If you
:10:12. > :10:14.can wait for the asparagus season, beautiful, a boiled duck egg.
:10:14. > :10:19.Dipped with asparagus. That is beautiful.
:10:19. > :10:25.Cooked for what? Six minutes for soft, eight minutes for slightly
:10:25. > :10:31.hard. If not, I fry them like a fried egg. Crispy on the bottom
:10:31. > :10:38.served with toast with a few fried duck livers or chicken livers.
:10:38. > :10:42.Any ideas, Francesco Yes, simple, garlic, mushrooms, a few shaves of
:10:42. > :10:46.parmesan and fried eggs you are done.
:10:46. > :10:51.Yes done it on the show. You can soft boil them for seven minutes,
:10:51. > :10:55.consume and peel them an then flour, egg and breadcrumb and deep fry
:10:55. > :10:59.them, they are delicious. Really, really rich with salad or
:10:59. > :11:04.something like that. So there you go, three dishes for you. What dish
:11:04. > :11:08.would you like to see at the end of the show? I'm sorry, but it is
:11:08. > :11:12.going to be food hell. It is a conspiracy! That is the end
:11:12. > :11:18.of the questions from our viewers, but Paul you have a question.
:11:18. > :11:22.I do, thank you, James, but it is not for you it is actually for
:11:22. > :11:32.Carla. I have known Carla for a little while. I would really like
:11:32. > :11:37.
:11:37. > :11:46.to know her for a lot longer. Will you marry me? Yes, of course!
:11:46. > :11:51.APPLAUSE Congratulations! Wow! That is impressive! Can I say it is a
:11:51. > :11:55.good job. I had a card ready that said that, and another that said
:11:55. > :12:01.that... Right, let's get to business, boys. No rest for the
:12:01. > :12:04.wicked. The usual rules apply. The guys are good on the board there.
:12:04. > :12:13.We will leave Carla to chill out over there.
:12:13. > :12:16.A respectful time for the boys. Let's get the clocks on the screens
:12:16. > :12:26.a three-egg omelette cooked as fast as you can.
:12:26. > :12:29.
:12:30. > :12:33.Now, you can relax, Carla! Make sure it's an omelette, boys.
:12:33. > :12:39.I've been eating a lot of scrambled egg on the show, recently. Pretty
:12:39. > :12:49.good. It has all gone quiet after all of
:12:49. > :12:55.that. I'm looking at the ring! It is
:12:55. > :13:02.folded, you see? A good job, otherwise it would fall out! It is
:13:02. > :13:12.perfect, look! I don't need a fork, I need a straw for that one! Right,
:13:12. > :13:13.
:13:13. > :13:19.the times, Francesco? Where were you on the board? That's really
:13:19. > :13:25.good. You did it quicker than 22.52. You
:13:25. > :13:35.did it 22 .4 0. So you stay where you are. I will put the old time on
:13:35. > :13:36.
:13:36. > :13:42.as that was a rubbish omelette. Adam? My fridge at home is getting
:13:42. > :13:48.full so... You have to work quicker. Keep practising. Right, will Jaye
:13:48. > :13:51.get her idea of fen? Chicken pad Thai or food hell, that classic
:13:51. > :13:58.Lancashire hotpot. It is not looking good with the callers, but
:13:58. > :14:03.the guys in the studio have yet to make their minds up. We will find
:14:03. > :14:13.out after another vintage recipe from Keith Floyd. Today he is on
:14:13. > :14:16.
:14:16. > :14:23.the Orkney Islands, he is making St Margaret's Hope
:14:23. > :14:25.Right. Cheers. Terrifying stuff. They said after one glass I would be carried out of this place.
:14:25. > :14:27.Talk me around these dishes. They look superb.
:14:28. > :14:31.This is turbot poached in a fishstock with a touch of white wine,
:14:31. > :14:33.and finished off with a mild mustard grain sauce.
:14:34. > :14:38.It looks delicious. And this one? This is halibut.
:14:38. > :14:44.It's poached in a bit of Noilly Prat- and stuffed with some scallops,
:14:44. > :14:48.with a fresh chive sauce.
:14:48. > :14:54.You've been in Los Angeles, around the world, cooking for kings...
:14:54. > :14:58.Why on earth did you come back here? Why? Well, I come from here.
:14:58. > :15:08.You sort of come back to where you belong. And the location issecond to none for food like this.
:15:08. > :15:11.
:15:11. > :15:14.You are my newest and freshest chum- but this IS my programme so hop it!
:15:14. > :15:20.Okay! This is the beginning of the end sequence of the first phase- of my Cullen Skink recipe.
:15:20. > :15:25.Cullen is a village near... somewhere or other in Scotland.
:15:25. > :15:32.A simple soup using superb haddock,- lightly smoked, no nasty artificial ingredients,
:15:32. > :15:37.some flour, some potatoes cut up - "tatties" as they say here,
:15:37. > :15:42.onions, bit of butter, bit of local Orkney cream,
:15:42. > :15:46.and I pinched Alan's recipe.
:15:46. > :15:49.Rather than boiling it up in milk, he uses a real fish stock,
:15:49. > :15:59.finishes it off with cream to make a modern but classic Scottish soup.
:15:59. > :16:30.
:16:30. > :16:34.Meanwhile, this is a bannock. "What's a bannock?" I hear you cry.
:16:34. > :16:38.It's a simple Orkney griddle cake.
:16:38. > :16:42.It's made from the locally milled barley flour.
:16:42. > :16:48.It's added to milk, cream of tartar- and baking powder to make a paste.
:16:48. > :16:52.It's made into a shape and cooked on each side for five minutes.
:16:52. > :16:58.The best way to enjoy it, if not with soup, is with Orkney cheese.
:16:58. > :17:03.Wonderful, unpasteurised, farmer's Orkney cheese. It's superb!
:17:04. > :17:09.Meanwhile, back at the soup, I think it's nearly OK.
:17:09. > :17:12.Mm. It needs a few more minutes.
:17:12. > :17:17.And the best way to get the flavour- of the Orkneys, and their history,
:17:17. > :17:23.is through a poem by the great Orcadian, George Mackay Brown.
:17:23. > :17:26.Beach shineth in blackness
:17:26. > :17:29.After hard voyage, a hidden valley
:17:29. > :17:31.Hills for bees to be hived
:17:31. > :17:34.Beasts keptA cod-hungry boat
:17:34. > :17:38.A comfort of fire in the crofts
:17:38. > :17:41.We furled sailSet firm our feet
:17:41. > :17:45.Stone laid against stone
:17:45. > :17:50.Laboured long till ebb of lightHungry men round a dead hearth
:17:50. > :18:00.Dreamed I, that darkness,Of horse, harp, a hallowed harvest.
:18:00. > :18:03.
:18:03. > :18:07.I know we're not "Omnibus", but that was a good poem!
:18:07. > :18:11.Richard, deep into here. Have a good sniff, a good look.
:18:11. > :18:16.The haddock, potatoes... I just add a little cream...
:18:16. > :18:20.and a little fresh parsley.
:18:20. > :18:27.This is the moment in the programme- when I invite... Richard, up here!
:18:27. > :18:31.There's not much time! I invite our guest to give us his opinion.
:18:31. > :18:34.Usual rules. "Yes, it's brilliant" and you can stay in the programme.
:18:34. > :18:40.Anything less and we edit you out.
:18:40. > :18:47.So you've got about 30 seconds to taste this and it's either "Yes" or "Yes, definitely"!
:18:47. > :18:50.What will he do?
:18:50. > :18:56.Will he be edited out?
:18:56. > :19:06.Yes, definitely. Lovely. Is that Orkney on a plate? Without a doubt.- I'm very proud of it. Beautiful.
:19:06. > :19:11.
:19:11. > :19:13.The island of Stronsay is not the fishing centre it once was.
:19:13. > :19:15.But, happily, tradition dies hard.
:19:15. > :19:22.Certainly, the tradition of running- to the pub will never die.
:19:22. > :19:26.In the garden, the works raven guards the landlord's smokery.
:19:26. > :19:33."The appliance of science," quoth the raven.
:19:34. > :19:40.A born again refrigerator - another- example of Orcadian practicality.
:19:40. > :19:44.But this evening is special. Folk come from far and near,
:19:44. > :19:49.drawn to the social event of the week.
:19:49. > :19:59.It is, of course, the ceilidh held at the village hall.
:19:59. > :19:59.
:19:59. > :20:04.John is the local witch-doctor. He doesn't mind if I call him that.
:20:04. > :20:07.All that evil liquid goes into this "bridescog",
:20:07. > :20:15.and it gets passed round and you all have a little slurp!
:20:15. > :20:20.How's it doing? Not bad. Is this drink unique to Stronsay?
:20:20. > :20:26.Oh, yes. Look, John, I'm taking an executive decision.
:20:26. > :20:29.He tells me it isn't quite ready. I don't think I care any more!
:20:29. > :20:32.How much of this should I drink in any one day, in any one go?
:20:32. > :20:42.My God, it's like an alcoholic curry!
:20:42. > :20:43.
:20:43. > :20:47.It's brilliant. I'm now going for a little reel!
:20:47. > :20:57.SCOTTISH COUNTRY DANCE MUSIC
:20:57. > :21:16.
:21:16. > :21:18.Stronsay's brew is top secret,
:21:18. > :21:28.but I can reveal that it contains home-brewed beer, pepper, sugar, rum and whisky.
:21:28. > :21:33.
:21:33. > :21:43.I used to be a highly-paid TV presenter, until I discovered this!
:21:43. > :21:45.
:21:45. > :21:45.And
:21:45. > :21:46.And there
:21:46. > :21:50.And there is
:21:51. > :21:55.And there is more are from Floyd on next yeek's show. Now it is time to
:21:55. > :22:04.find out if Jaye, who is moving further away from me over there,
:22:04. > :22:14.who is -- who could be facing food heaven or food hell.
:22:14. > :22:18.Food heaven is chicken pad Thai. We have shims, we have tamarind,
:22:18. > :22:27.nudeles, peanuts there with ginger and bane sprouts. That is what you
:22:27. > :22:32.wanted. But, Francesco Mazzei has gone for
:22:32. > :22:39.food heaven. It was down to this chap over here.
:22:39. > :22:43.We have our loved up couple who went for food heaven.
:22:43. > :22:48.So, this is the Lancashire hotpot. What do you think that Francesco
:22:48. > :22:55.Mazzei has decided? I think he would have gone with heaven.
:22:55. > :23:03.He didn't, he went for hell as well! That's what you have got.
:23:03. > :23:07.True colours! I can't bare it. So, if you can peel and slice the
:23:07. > :23:11.potatoes for the Lancashire hotpot. I will explain what we have got
:23:11. > :23:16.here. You can take the kidneys and show us how to prepare those.
:23:17. > :23:21.These are not traditional in the recipe. Some people leave them out,
:23:21. > :23:26.some people use oysters, it was a free food back then. This was a
:23:26. > :23:36.dish for the poor. It was the skraing end or the middle neck
:23:36. > :23:37.
:23:37. > :23:42.chops. -- skrag. What is that? This is the neck
:23:42. > :23:51.fillet. It is the part of the animal that does the most amount of
:23:51. > :23:59.work, it is the cheapest cut of maefplt but it tastes brilliant, it
:23:59. > :24:05.needs the longest cooking. It is going to baa at me! This is
:24:05. > :24:11.great, it is really inexpensive, but there is a bit of sinew in
:24:11. > :24:17.there, but it does lend itself really well... Look at the inside
:24:17. > :24:22.of that?! You are going to make me eat that! These are lamb kidneys.
:24:22. > :24:26.There is a way of preparing them, There is a way of preparing them,
:24:26. > :24:31.show us. It comes like that. They are lovely
:24:31. > :24:34.little things. You want them like squid, quickly cooked nice and pink
:24:34. > :24:38.or really well cooked in a stew like this. So cut them down the
:24:38. > :24:43.centre. There is a big piece of guitaristle.
:24:43. > :24:49.You are selling it! You have to cut that out. It does not dissolve in
:24:49. > :24:53.the cooking. I cut that out and chop them into equal sized pieces
:24:53. > :25:02.like that. Simple. Beautiful. There is a thing called
:25:02. > :25:05.deviled kidneys, where you fry them up, get a little bit of to be as co,
:25:05. > :25:12.Worcestershire and English mustard on there on a piece of toast, they
:25:12. > :25:19.are fantastic. The secret is to remove that.
:25:19. > :25:25.Yes, that bit a chewy. It is like Adam was saying they are
:25:25. > :25:28.great with toast, or cook them slowly like I am doing here now.
:25:28. > :25:38.Now, the traditional way of doing the Lancashire hotpot is not so
:25:38. > :25:39.
:25:39. > :25:43.much browning the meat, it was a cold pot, layers of lamb, potatoes,
:25:43. > :25:50.onions, water, cooked in the oven for a very long time.
:25:50. > :25:55.What we do is brown this. Now, what this will do, I know Yorkshire men
:25:55. > :26:00.I'm cooking Lancashire hotpot, I know that the people in Lancashire
:26:00. > :26:06.will have a thing or two to say to me about what I'm doing, however,
:26:06. > :26:12.this is how my grandmother taught me. She liked to brown the meat.
:26:12. > :26:16.I am doing it in stages. That is the key. So that the meat has a bit
:26:16. > :26:23.of colour on it it reduces the temperature of the pan down if you
:26:23. > :26:29.put in too much meat, then it ends up sweating. Like I am doing in
:26:29. > :26:32.this jumper for 90 minutes! So, the kidneys, they are being prepared
:26:32. > :26:35.nicely. I think that I overcook when I
:26:35. > :26:41.brown meat. That is not a lot at all.
:26:41. > :26:46.You need a proper thick-based pan. You can't do this in a frying pan.
:26:46. > :26:51.Whatever pan you cook in, use that. This is a proper heavy-based pan it
:26:51. > :26:56.is important. It retains the heat more than anything else.
:26:57. > :27:02.You can use mutton. I love mutton.
:27:02. > :27:12.This time of year you get hoggit it is not something from Harry Potter!
:27:12. > :27:12.
:27:12. > :27:20.It turns into a hoggit, and then after that, it turns into mutton.
:27:20. > :27:29.How do you want this? Sliced! I need all of the onions, chef and
:27:29. > :27:36.some of that garlic chopped. Keep the onions and garlic chopped --
:27:36. > :27:41.apart. . So, mutton is cheap, but is
:27:41. > :27:46.hoggit cheaper? Yes. How are we doing with the onions?
:27:46. > :27:51.There! Hurry up. Come on, chop, chop.
:27:51. > :27:55.I don't want to eat this. I will, but I don't want to.
:27:56. > :28:01.That is the point of food hell. I have tried to make it more exciting.
:28:01. > :28:06.In we go with the onions. This would be done normally, layered.
:28:06. > :28:13.They go in. We add some butter.
:28:13. > :28:17.The colour is different on this one. Cook the onions slightly without
:28:17. > :28:21.colour, really. In goes the garlic, chef.
:28:21. > :28:26.I think is a lot to do with the pot. It is.
:28:26. > :28:28.It retains the heat as well. It is worth investing in this, it
:28:28. > :28:32.does retain the heat more than anything else.
:28:32. > :28:38.Not that you will ever cook the dish again, but it is great for
:28:38. > :28:43.beef stews. I do a lot of beef stews.
:28:43. > :28:48.The garlic goes in last, we don't want to burn that. Now we p pop the
:28:48. > :28:52.lamb back in. To thicken that you sometimes coat the lamb in flour
:28:52. > :28:57.before you sale it. I do it after. That way you can adjust the amount
:28:57. > :29:05.of flour that you want. So the bay leaves are in. A touch of flour
:29:05. > :29:11.over the top. A dusting. This will help to thicken it, but
:29:11. > :29:15.you have to cook the flour out so. Don't put the stock in at this
:29:15. > :29:21.point otherwise you get lumps in. I normally put the stock in and
:29:21. > :29:24.sieve in the flour? That is wrong? Yes. Really, really wrong. You
:29:24. > :29:29.could not get it anymore wrong than that.
:29:29. > :29:35.With the beef, I roll it in the flour, but if it is not thick
:29:35. > :29:42.enough? Jaye it is just wrong! In with the stock. So you have dark
:29:42. > :29:48.stock to produce a darker sauce. A little bit of that. Fresh thyme.
:29:48. > :29:52.Traditional you use water. But this is not anything to do with
:29:52. > :29:59.traditional Lancashire hotpot, is that what you are saying? Yes.
:29:59. > :30:06.Now, we pop the kidneys in. Love that.
:30:06. > :30:12.And then... Worcestershire sauce. Lovely. That is the only nice thing
:30:12. > :30:20.so far. This was invented by a mistake, by
:30:20. > :30:30.chemists. They made something, left it in a barrel it was two chemists.
:30:30. > :30:33.
:30:33. > :30:39.I'm assuming it was Lea and Perrin. Now, the peas.
:30:39. > :30:44.Then we season this with black pepper in the hotpot.
:30:44. > :30:48.Make sure it is properly seasoned. There is no way of seasoning it
:30:48. > :30:55.afterwards as then we have the potatoes, that the boys are going
:30:55. > :31:01.to layer it up. It's OK, I will do it myself! Can you look after the
:31:01. > :31:07.peas, please. Is that alright? So, normally this would be layered up
:31:07. > :31:13.with the lamb and the onions in water, like you were saying.
:31:13. > :31:19.How long does that need? Two hours. Three hours.
:31:19. > :31:24.Oh, I won't have time to eat it! Fortunately, we have one already
:31:24. > :31:27.made! If you want to be fancy like Adam and layer it like a flower,
:31:27. > :31:37.that is fine. That is correct, James.
:31:37. > :31:41.Just stick it on there. Have you got butter? That would be melted
:31:41. > :31:45.fundamental my book. Paint the potato nicely.
:31:45. > :31:49.Sprinkle that with a bit of butter. This is cooking for the people at
:31:49. > :31:54.home. Right, the lid on. That one in, that one out.
:31:54. > :32:01.So, we are having the peas on the side. Soy can really taste them.
:32:01. > :32:06.Just a bowl of peas! Literally cook the frozen peas for 30 seconds, no
:32:06. > :32:16.more. Ignore what it says on the packet, two, three minutes.
:32:16. > :32:19.Otherwise they go wrinkley. Right, how are we doing? OK. That does
:32:19. > :32:24.look quite nice. Obviously, as you can see somebody
:32:24. > :32:30.else put the potatoes on this one rather than me. Brushed the
:32:30. > :32:38.potatoes in butter. That's what a Lancashire hotpot
:32:38. > :32:43.should be... This is very nice. It has had the lid off for a good 45
:32:43. > :32:51.minutes. This is proper winter warmer grub, you see. I almost do
:32:51. > :32:56.not want to put the peas with it. Neither do I! But, I am going to!
:32:56. > :33:01.That was my other food hell. That is the point of the show! The
:33:01. > :33:04.peas on it, a little bit of butter on there. Although you may say that
:33:04. > :33:07.is food hell, I'm sure a lot of people watching this will
:33:08. > :33:17.definitely, definitely be thinking Fell food heaven.
:33:18. > :33:19.
:33:19. > :33:22.There you -- definitely be thinking food Hell, but for a lot of people,
:33:22. > :33:28.it is definitely, definitely, food heaven.
:33:28. > :33:31.To go with this, we have Graham Beck Antony's Yard 2009. It is
:33:32. > :33:37.�6.39. Dive into that. Just because
:33:37. > :33:43.everyone wants to know, show us the ring. There we go.
:33:43. > :33:47.Well done. Congratulations! There you go, try it. Come on.
:33:47. > :33:50.I love food so much, but there are only two things that I don't like,
:33:51. > :33:53.lamb and peas. Well that's all from us today on
:33:53. > :33:56.Saturday Kitchen Live. Thanks to Francesco Mazzei, Adam Byatt and