:00:12. > :00:32.minutes of sensational food! This is Saturday Kitchen Live. Welcome to
:00:33. > :00:36.the show! With me in the studio today are two men who share a
:00:37. > :00:39.passion for simple tasty food. First, the man with an empire of
:00:40. > :00:42.healthy fast food restaurants as well as one of the most famous
:00:43. > :00:45.surnames in British television, it's Henry Dimbleby. Next to him is a man
:00:46. > :00:54.with an equally recognisable surname. He was responsible for
:00:55. > :00:57.introducing this country to the joys of Italian food. Yes it's the one
:00:58. > :01:06.and only, Antonio Carluccio. Good morning to you both. Henry, what are
:01:07. > :01:14.you cooking for us today? I am cooking a vegetarian dish. It is a
:01:15. > :01:21.cauliflower with kale and it looks like couscous, with tomato and
:01:22. > :01:24.ginger chutney it is a really light alternative to a couscous.
:01:25. > :01:33.Tastes fantastic. I had some this morning.
:01:34. > :01:38.Antonio, what are you making for us? Ravioli with spinach. And burrata.
:01:39. > :01:43.Now, some people get confused, thinking that this is buffalo milk
:01:44. > :01:49.but it is cow's milk? Yes. It has cream in it? It has a lovely
:01:50. > :01:56.creamy sauce. The sauce? Rosemary and pine nuts.
:01:57. > :01:59.So two tasty sounding dishes to look forward to. And there's our usual
:02:00. > :02:02.line up of foodie films to look forward to as well. Today, we've got
:02:03. > :02:05.hearty helpings of Rick Stein, Celebrity Masterchef, Ken Hom and
:02:06. > :02:09.Ching-He Huang. Now, our special guest today is one of an elite group
:02:10. > :02:13.of people who knows exactly what it's like to win the British Grand
:02:14. > :02:16.Prix. Not once but twice, in fact. Last year he called time on his
:02:17. > :02:21.brilliant F1 career to embark on an even bigger challenge, the Le Mans
:02:22. > :02:31.24-hour race. Please welcome to Saturday Kitchen, Mark Webber. All
:02:32. > :02:38.of the crew is excited you are here as well. A new chapter in your life.
:02:39. > :02:42.How is it going? You have been testing Le Mans? Yes. It has been
:02:43. > :02:46.busy. We have been to the south of France.
:02:47. > :02:48.We have been testing the car down there. It is a big race to get
:02:49. > :02:54.right. It is a big change for you, though?
:02:55. > :03:00.Going on the F #16789 circuit, to come out of that, to walk away. At
:03:01. > :03:08.some point you have to do it but it was your decision -- F1.
:03:09. > :03:12.You could have stayed on longer? I could have done, to be honest,
:03:13. > :03:16.spraying the champagne around and being with the guys but it is not
:03:17. > :03:22.forever. You have to get the calling point right. That is not easy for
:03:23. > :03:28.any sportsman or woman, to put up the white flag, to say that they
:03:29. > :03:31.have done this. So this is a perfect cocktail for me.
:03:32. > :03:35.Now, of course, at the end of today's programme I'll cook either
:03:36. > :03:38.food heaven or food hell for Mark. It'll either be something based on
:03:39. > :03:41.your favourite ingredient - food heaven, or your nightmare ingredient
:03:42. > :03:45.- food hell. It's up to our chefs and a few of our viewers to decide
:03:46. > :03:48.which one you get. So, what ingredient would your idea of food
:03:49. > :03:51.heaven be? I'm a big sweet-toothed guy. So I would go for heaven,
:03:52. > :03:57.carrot cake. For me, hell is battered or fried food. I can't get
:03:58. > :04:01.my stomach around it. So it's either carrots or batter for
:04:02. > :04:05.Mark. For food heaven, I'm going to turn the carrots into one of Mark's
:04:06. > :04:08.favourite things, a carrot cake. The carrots are grated into a cake
:04:09. > :04:11.mixture with pecan nuts, dried fruits and lemon zest. It's baked
:04:12. > :04:17.and served with creme fraiche icing, candied carrots and a few more pecan
:04:18. > :04:21.nuts on the top. That looks mega. Or Mark could be having his food
:04:22. > :04:24.hell, batter which I'll use to cover a fantastic fillet of cod. The fish
:04:25. > :04:28.is dipped into an enriched batter with cider vinegar and beer. It's
:04:29. > :04:34.deep fried and served along with homemade mushy peas, a classic
:04:35. > :04:39.tartare sauce and chips. Heart attack! Yes! You'll have to wait
:04:40. > :04:44.until the end of the show to find out which one he gets. If you'd like
:04:45. > :04:48.the chance to ask a question to any of our chefs today then call: A few
:04:49. > :04:52.of you will be able to put a question to us, live, a little later
:04:53. > :04:57.on. And if I do get to speak to you I'll also be asking if you want Mark
:04:58. > :05:00.to face either food heaven or food hell. Hungry? Very much so.
:05:01. > :05:04.Right, let's get cook and we're kicking off with a dish from this
:05:05. > :05:09.man, Henry Dimbleby. So what are you making for us?
:05:10. > :05:21.We are making cauliflower, we are going to spirits that up with kale,
:05:22. > :05:30.and a tomato chutney. There is an Indian theme? My mum was
:05:31. > :05:34.brought up in Syria, this is the way she cooked for us.
:05:35. > :05:39.This is a really tasty way of cooking your vegetables? It is a
:05:40. > :05:45.secret to a happy life. The children will eat well, the planet will like
:05:46. > :05:51.you, people will fancy you more. Really? Absolutely. If your can make
:05:52. > :05:55.vegetables taste good, your life will be better than ever, I promise
:05:56. > :06:00.you. Have you been on the drink this
:06:01. > :06:06.morning? I have, actually! This is from a cook book called Fast
:06:07. > :06:11.Vegetarian. That is named in honour of Mark.
:06:12. > :06:21.Is this your new book? Yes. The idea is to take simple recipes, ten
:06:22. > :06:25.ingredients, no more than six step, to help you get more veg in your
:06:26. > :06:31.diet. So, blitz the cauliflower. Put it in
:06:32. > :06:36.the pan with some maple syrup. Fry it off until it is soft.
:06:37. > :06:41.This is unusual. I have never put the two together, especially with
:06:42. > :06:45.cauliflower. But it works well. Well, everything sweet and sour with
:06:46. > :06:51.veg is critical. Whether it is lemon juice, what is giving the sweetness?
:06:52. > :06:59.The carrots, a sweet base, then you need a sour top. It is critical.
:07:00. > :07:05.Now, Leon is taking over in the UK, especially in London. Where does
:07:06. > :07:12.that inspiration come from? My business partner John, his surname
:07:13. > :07:19.is Febraro, he is Italian. My mum was brought up in the Mediterranean.
:07:20. > :07:28.There is a lot of that influence in our cooking. I am squeezing out the
:07:29. > :07:34.kale. . Will make a batter out of Grand National flour, that is dried
:07:35. > :07:41.chickpeas. I have paprika, cumin and turmeric and a little bit of milk.
:07:42. > :07:48.Shall I throw in the tomatoes? We will get that in a little minute
:07:49. > :07:52.when it is a bit hotter. We may add some maple syrup in there to get the
:07:53. > :07:58.sweetness. So, there you have the ginger and
:07:59. > :08:03.the syrup? That's it. Then we put in some feta in here. We crumble that
:08:04. > :08:08.in. An interesting fact about ginger
:08:09. > :08:14.this week, I learned. Working with a vet. They said if you feed the dog
:08:15. > :08:21.ginger it stops him from being travel sick.
:08:22. > :08:28.Is it true? I don't know. How to get ginger down them, I don't know.
:08:29. > :08:34.You are not allowed to give them chocolate, are you? No, or grapes,
:08:35. > :08:39.don't do it. Olly has cooked this dish three
:08:40. > :08:45.times with his kids this week when choosing the wine. Tatty is a great
:08:46. > :08:53.way to get veg into the kids' diet. Now, this food plan of -- it is a
:08:54. > :09:01.great way to get veg into the kids' diet.
:09:02. > :09:06.Now, you have a food plan? This is about helping kids in school to eat
:09:07. > :09:12.well? Yes, we are looking for a lot of help from government. If you go
:09:13. > :09:17.to foodplan.com, they will find out information to help them, the
:09:18. > :09:26.schools to put in kitchens and to help the children to learn to cook.
:09:27. > :09:33.Sadly, when I looked around a lot of the schools have stopped cooking?
:09:34. > :09:37.Yes. And also, a lot of schools are giving packed lunches to kids. That
:09:38. > :09:41.is now being changed. People are putting kitchens back into the
:09:42. > :09:46.schools across the country. It will be a big and a positive change.
:09:47. > :09:52.This starts in September? Yes. So what is going on there? I have
:09:53. > :09:58.put on the fritters. I will do them lightly. I have taken off the
:09:59. > :10:03.tomatoes. You just need to get them moist. I will flip these.
:10:04. > :10:10.What about cooking at school, Mark, were you any good at it? Rubbish,
:10:11. > :10:15.mate, rubbish. You make it look very, very easy.
:10:16. > :10:21.Had a bet with a friend, if you came on the show and did not cook at all,
:10:22. > :10:28.I reckon that James would cook it all for you. I have never seen a
:10:29. > :10:34.more talented man. I will pay you later for that! Now,
:10:35. > :10:39.check the seasoning. This looks like couscous. If you give it to people
:10:40. > :10:45.and ask them what it is, they will say it is couscous. The only person
:10:46. > :10:52.who knows is my mum. But people will not guess.
:10:53. > :10:55.So, seasoning over there. Remember if you'd like to put a
:10:56. > :11:10.question to either Henry or Antonio then call us now on: Write that
:11:11. > :11:17.number down, mate. You got it? ! Now a little bit of
:11:18. > :11:21.the couscous there. I will take the fritters. Antonio said why are you
:11:22. > :11:30.putting them in a tower? He is right. I was doing it in a tower, I
:11:31. > :11:37.have seen it on the telly. It is posh. So I will not put them in a
:11:38. > :11:43.tower. I will line them here like that. Thank you! Thank you! And is
:11:44. > :11:48.there vinegar in there with the tomatoes? No, the tomatoes are sharp
:11:49. > :11:52.enough. They give the bite if you think about things that sharpen
:11:53. > :11:56.things, lemon juice, vinegar, tomatoes, it is something to give it
:11:57. > :12:01.sweet and sour. So chuck a little bit of that on top. A little bit of
:12:02. > :12:06.fresh coriander to sprinkle on. I can do that.
:12:07. > :12:13.There you go. There you go.
:12:14. > :12:20.So give us the name of the dish? Cauliflower, couscous, with kale
:12:21. > :12:26.fritters and tomato chutney. That's what it is. Right, we have to
:12:27. > :12:30.try this one. Come over here, Henry. Dive into that one, Mark. Tell us
:12:31. > :12:34.what you think. It is fresh. The kale is blanched
:12:35. > :12:40.beforehand. Yes, no more than ten ingredients,
:12:41. > :12:47.no more than six steps. That thing of picking up books. Antonio was
:12:48. > :12:51.talking about his principle, a minimum of fuss and maximum of
:12:52. > :12:56.flavour. How to get that process on the go? That is great.
:12:57. > :13:02.Tastes great. Loads of flavour in there.
:13:03. > :13:06.We need some wine to go with this and we sent our expert, Olly Smith
:13:07. > :13:08.out to East Sussex this week. So what did he choose to go with
:13:09. > :13:11.Henry's fantastic fritters? out to East Sussex this week. So
:13:12. > :13:17.what did he I have come to Harvey's Brewery, I love to worship at the
:13:18. > :13:24.alter of beer but it is time to hit the High Street to get some tip top
:13:25. > :13:33.wines to match the rocking recipes. Now, then, where is my wine? ! With
:13:34. > :13:38.Henry's cracking couscous and spicy fritters, the key to picking a wine
:13:39. > :13:42.to match the dish is to think about the fruity element, coming from the
:13:43. > :13:47.apples in the couscous. You think think about this Chenin Blanc from
:13:48. > :13:55.South Africa, that has a similar flavour, like this, it is top-value
:13:56. > :14:02.for money, the Zalze. But I am reaching for the Riesling. I am
:14:03. > :14:08.select selecting Dr L Grey Slate Riesling 2012. The perfection
:14:09. > :14:13.description. This is much maligned but when it is as fruity and
:14:14. > :14:21.refreshing as this, it is easy to fall for the charms. This one comes
:14:22. > :14:26.from the Mosel Valley. This has fruitiness, and a lower level of
:14:27. > :14:35.alcohol it is perfect with spicy food Forsythe an easy lunch time
:14:36. > :14:39.sip! The exotic fanfare of fruit in the Riesling is spot on for
:14:40. > :14:44.preparing with spicy and aromatic flavours. Think about the curry
:14:45. > :14:52.powder, the cumin, the coriander and the mint and the spicy fritters. The
:14:53. > :14:57.sweetness comes from the maple syrup and apples, with this Riesling it is
:14:58. > :15:02.off-dry. That is perfect to wrap around the food. And finally, the
:15:03. > :15:07.chutney with the ginger, this wine has the perfect level of fruitiness
:15:08. > :15:13.and zing to resonate and ride the recipe home! Henry, here is to your
:15:14. > :15:22.crack cracking Cowley flower couscous and the splendid fritters -
:15:23. > :15:26.cheers! Cheers indeed. A bargain this one.
:15:27. > :15:32.I love it. It is not something that I would pick.
:15:33. > :15:37.It is not sweet but semisweet. Great cold.
:15:38. > :15:43.What do you think, Mark? I am not big of Rieslings but that is sharp.
:15:44. > :15:47.There you go. Coming up, Antonio will be preparing
:15:48. > :15:55.some pasta for us. What kind are you making today Antonio? I am making
:15:56. > :15:58.big ravioli. That will have the burrata in it.
:15:59. > :16:02.And don't forget you could ask Antonio or Henry a question if you
:16:03. > :16:06.call this number Now, Let's take a trip to India for this week's food
:16:07. > :16:10.postcard from Rick Stein. He's in the city of Cochin to meet one of
:16:11. > :16:12.the country's top chefs and their first port of call is a very special
:16:13. > :16:40.spice shop. This would be the location where
:16:41. > :16:43.historically they have been storing spices and selling them from.
:16:44. > :16:50.Really? Yes. That looks good. What a great smell.
:16:51. > :16:55.I met up with an important chef, running the kitchens in one of the
:16:56. > :17:00.area's finest hotels. He really knows his stuff.
:17:01. > :17:03.Especially about the spices! Look at that.
:17:04. > :17:08.This is the sort of place that you dream of. We have run through what
:17:09. > :17:16.we are looking at here? Quickly, this is one of the most famous
:17:17. > :17:20.spices from Kerala. The cardamom. There are three grades here.
:17:21. > :17:26.Those are the smaller one, those are the bigger one, and these are the
:17:27. > :17:32.biggest versions, the most costly. And here is mace? Yes. Absolutely.
:17:33. > :17:38.This looks very good. This would be the covering of the
:17:39. > :17:43.nutmeg. Now what they do is break it open. Then they dry it like this.
:17:44. > :17:47.When it is dried it separates. It is one of the best spices that
:17:48. > :17:49.you can get. And that is the dried turmeric
:17:50. > :17:54.there. Yes.
:17:55. > :18:00.You would favour buying it whole like this? Then I need a mill of my
:18:01. > :18:05.own. Ideally, that is what I would like to do but I have so many spices
:18:06. > :18:11.to pound, it is too much. As a part of the local community, I get my
:18:12. > :18:14.spices ground by a particular gentleman. He grinds all of my
:18:15. > :18:17.spices. So you know what you are getting?
:18:18. > :18:22.Yes. OK. You must be excited by the
:18:23. > :18:26.quality. What does it feel like to be in the centre of the spice trade,
:18:27. > :18:32.almost? It is a big responsibility on the shoulders to ensure that each
:18:33. > :18:37.customer and guest is able to get a feel for that. To see that we are
:18:38. > :18:40.utilising the spices and giving the best of the spice to them.
:18:41. > :18:44.I bet. I feel responsible to give that
:18:45. > :18:48.story to the customer to. Let them realise that this is the biggest
:18:49. > :18:53.thing that is happening here. That they must feel it from the food.
:18:54. > :18:59.I love stories about food. Especially if it is combined with a
:19:00. > :19:06.railway journey, set in the old British Raj. And Ajith told me this
:19:07. > :19:13.one about his famous first-class railway mutton curry.
:19:14. > :19:17.Are you sitting comfortably? One day a British officer was travelling
:19:18. > :19:22.down the Malabar coast on a train. He was peckish. As the miles built
:19:23. > :19:28.up, he became ravenous. He followed his nose to the kitchen car and took
:19:29. > :19:35.a bowl of what was served up, a mutton curry. It was far too spicy.
:19:36. > :19:40.The cook wanted to please and added coconut milk to bring down the heat.
:19:41. > :19:46.The officer enjoyed it so much, he declared it fit enough for awful the
:19:47. > :19:54.railway first-class compartments, hence first-class railway mutton
:19:55. > :20:03.curry! I associate when you say to a lot of Indian people, what is this
:20:04. > :20:13.going to be like? "First-class"! So in a hot pan, the vegetable oil and
:20:14. > :20:20.the whole spice, bay leaves, mace, cinnamon, black cardamom, star anise
:20:21. > :20:28.and cloves. Then a piece whizzed up with fresh garlic and ginger. Next,
:20:29. > :20:32.a generous amount of chopped onions. You start to get the flavours of the
:20:33. > :20:38.ginger and the garlic. Yes, the smell is lovely. Ajith, I
:20:39. > :20:44.know that the word curry does not mean a lot to you. With use it in
:20:45. > :20:49.the UK to mean lots of Indian food. But what do you say is the most
:20:50. > :20:54.important thing about a good curry? It must be braised slowly. Cooked on
:20:55. > :21:01.a slow fire, cooked with a lot of love and passion.
:21:02. > :21:07.It is very important. You cannot make a curry in a jiffy.
:21:08. > :21:13.Pam, Pam, balm, all of the ingredients, a high fire, and put it
:21:14. > :21:19.on the stove. That does not make a curry. Now the spices. We have
:21:20. > :21:27.chilli powder. It is a lovely red colour. Around
:21:28. > :21:37.that is? That is coriander powder. A little bit of the turmeric powder.
:21:38. > :21:46.A pinch of garam Marsala. Now we are going to make a small
:21:47. > :22:03.piece with this in hot water. So that will drop the temperature of
:22:04. > :22:10.the pan a bit? If I add the water, it stop it is from burning if I add
:22:11. > :22:14.them straight away in the pan. That makes a lot of sense to me.
:22:15. > :22:19.It does. Now the mutton. These are shanks,
:22:20. > :22:27.marinated in yoghurt and tied with string to keep their shape. Ajith
:22:28. > :22:32.explained that Westerners are used to lamb shanks served on the bone
:22:33. > :22:38.like this, rather than cut into the smaller pieces.
:22:39. > :22:45.Then Ajith put in cashew nut piece and a puree of fresh tomatoes to
:22:46. > :22:50.give it acidity. What happens next? We simmer it for
:22:51. > :23:09.four hours. Four hours? ! The director will be
:23:10. > :23:12.pleased! LAUGHTER
:23:13. > :23:15.What a great looking curry! The spice shop Rick visited looked
:23:16. > :23:19.incredible too with so many amazing things to choose from. The one that
:23:20. > :23:25.caught my attention was mace as it's a spice that's often overlooked but
:23:26. > :23:28.has a very unique aroma. It works particularly well in one of my
:23:29. > :23:37.favourite dishes which is Dover sole with shrimp butter sauce. I will use
:23:38. > :23:45.the mace to make a Dover sole with shrimps. Here is the mace, and here
:23:46. > :23:50.is the nutmeg. So this is the outer casing, we are using this with a
:23:51. > :23:56.nice sauce and lovely English asparagus that has come into season.
:23:57. > :24:03.So, firstly, the first question I have to ask you, what is life like
:24:04. > :24:13.after Formula One? Is it a big come down? No, I am happy, mate. To have
:24:14. > :24:20.a new category to go into. I knew that the F1 time was coming up. My
:24:21. > :24:26.decision was to get away from it. To do some other racing, before you get
:24:27. > :24:31.to a point where you cannot even do that, and you have to hang the
:24:32. > :24:36.helmet up all together. But Le Mans is a big jump. You have
:24:37. > :24:41.done it in the past? There is still a lot for me to learn. The cars are
:24:42. > :24:48.quick, as you know. The technology is similar to Formula One. So a lot
:24:49. > :24:57.of hybrid technology, and advanced technology. We are on a steep
:24:58. > :25:07.learning curve with Porsche. To put it in perspective, Le Mans is
:25:08. > :25:11.a 24-hour car journey. You have the driving stint shared but we go
:25:12. > :25:16.through the night it is a different discipline for me. I have some
:25:17. > :25:21.experienced team-mates. But I will enjoy the track. I enjoy the
:25:22. > :25:26.atmosphere, the driving at night. We can smell the cooking at night, too,
:25:27. > :25:30.it is a good event. We are having a good time.
:25:31. > :25:35.I was told by the bosses at the BBC, two questions about cars, one
:25:36. > :25:41.question about food. So, chives and shallots, any way,
:25:42. > :25:48.moving on to cars again. Good recovery! You are with a new
:25:49. > :25:55.team, Porsche. It is the first time they have done it I since 1998? Yes,
:25:56. > :26:00.16 years ago. They are the most famous brand to win at Le Mans. A
:26:01. > :26:05.little bit of heat to perform. But we will get there. It is a great
:26:06. > :26:09.brand. For me to go there and race off the back of Formula One it is
:26:10. > :26:12.special. And your Formula One career, you
:26:13. > :26:16.have really, you were the one that had to work. Looking at your
:26:17. > :26:22.history, the history of your career in Formula One, you have worked for
:26:23. > :26:27.everything? Yes, I agree with that. I am proud. If I look back to where
:26:28. > :26:32.I started my career. I grew up in a small town in Australia. I managed
:26:33. > :26:44.to have a long career in Formula One. It was special. I have worked
:26:45. > :26:47.with great people. It was a buzz, to be honest.
:26:48. > :26:52.Looking at your career as well, it was late on. You were 14 when you
:26:53. > :26:57.got into a car and your size. You are a tall guy? That is a good
:26:58. > :27:02.point. I was a bit of a late starter. I was not the smallest of
:27:03. > :27:07.guys. Especially in the go carts. That was a nightmare. Even in
:27:08. > :27:11.Formula One, you must be short to fit into the cars, also the weight
:27:12. > :27:15.limit. But that is the wear it was. I got on with it. But I have a
:27:16. > :27:20.question for you, mate, when it comes to fish on the barbecue or
:27:21. > :27:28.chicken, in terms of the thickness of getting the cooking right, cooked
:27:29. > :27:34.through, what is the best way to do it? Cook it on the barbecue over the
:27:35. > :27:40.foil. Unless you want to keep it whole. A whole sea bass on the
:27:41. > :27:49.barbecue is fantastic. Most people try to do fillets on the barbecue,
:27:50. > :27:53.you have a difficulty there. It does not always work.
:27:54. > :27:57.Monkfish is good on the barbecue. I want to get the barbecue out in
:27:58. > :28:02.the summer. Well, that is the question of food
:28:03. > :28:09.gone, back to the cars. You are doing racing? My goal is to
:28:10. > :28:16.do Le Mans. That would be my dream. I will give you some tips.
:28:17. > :28:24.I do it on a club level. You told me about the racing, when I go you have
:28:25. > :28:28.to sign in and but as you have been in Formula One... Go on, tell the
:28:29. > :28:34.story. Generally, they know who you are, I
:28:35. > :28:38.don't always have to take my driving licence. I had to find it again and
:28:39. > :28:43.dig it out. They asked me to bring it. So a
:28:44. > :28:49.little surreal. But that is the way it is. They want to see it. We have
:28:50. > :28:53.all types of drivers in different categories.
:28:54. > :28:58.You have been busy since finishing Formula One, you are now a qualified
:28:59. > :29:03.helicopter pilot? That was a great challenge. I have to use it or lose
:29:04. > :29:07.it. I have to keep the top two inches working. I really enjoyed the
:29:08. > :29:11.aviation side. Who knows where that will end up in
:29:12. > :29:16.terms of flying. And about the season this year. The
:29:17. > :29:24.new regulates -- regulations, the new cars, it is a weird sound? They
:29:25. > :29:30.are quiet. Formula One was in a time warp with the engines. They are now
:29:31. > :29:35.using engines that are ten years ahead of maybe where they need to
:29:36. > :29:39.be. But Formula One, ultimately, the drivers must be pushed to the limit.
:29:40. > :29:44.That is what we sign up to do. That is the skill-set. For me, that is
:29:45. > :29:49.the frustration. There is more saving going on in terms of
:29:50. > :29:52.conserving the engines, the cars, the tyres.
:29:53. > :29:57.Are the cars quicker? They are slower. They have to save the fuel.
:29:58. > :30:01.So if you compare what they were doing five or six years ago, they
:30:02. > :30:05.are slower. It is not the driver, it is the technology. The drivers are
:30:06. > :30:09.still handy. But that is the rules. That is the way that the governing
:30:10. > :30:13.body and the manufactures want to go.
:30:14. > :30:17.Looking back at your career. I mentioned the British Grand Prix,
:30:18. > :30:21.that was special but for the Monaco Grand Prix, is that the one that
:30:22. > :30:25.everybody wants? It is a hard weekend to put together. So to win
:30:26. > :30:32.there, it is special. It still has a little bit of the romance about it.
:30:33. > :30:38.It is a very traditional event. Every driver I think, to have the
:30:39. > :30:42.pod Yule there, to get up there on the carpet, obviously with Prince
:30:43. > :30:48.Albert. I am not big on the royal stuff but it is a different podium
:30:49. > :30:51.it is more traditional it is a very, very difficult race to one. One that
:30:52. > :30:58.the drivers want to get. Well, best of luck to Le Mans. I
:30:59. > :31:03.have put a message on Twitter, a piece of footage of you in 1998?
:31:04. > :31:08.Yes. There were some crashes back in the cars.
:31:09. > :31:14.200 miles an hour, the car flipped and ended up in a wood.
:31:15. > :31:22.Very, very dangerous days, mate. Well, there you go. Very best of
:31:23. > :31:30.luck in Le Mans. The recipe for that is on Ceefax! So
:31:31. > :31:34.what will I be cooking for Mark at the end of the show? It could be his
:31:35. > :31:37.food heaven, carrots and a very special carrot cake. The carrots are
:31:38. > :31:40.grated in a cake mixture along with pecans, lemon zest, sultanas and
:31:41. > :31:44.raisins. It's baked and covered in creme fraiche icing and topped with
:31:45. > :31:47.more nuts and candied baby carrots. Or Mark could be facing food hell,
:31:48. > :31:51.battered fish, in particular a fillet a cod. The fish is dipped
:31:52. > :31:54.into a batter enriched with beer and cider vinegar then deep fried. It's
:31:55. > :31:58.served with home-made mushy peas, tartare sauce and chips. Some of our
:31:59. > :32:02.viewers and the chefs in the studio get to decide Mark's fate today. But
:32:03. > :32:05.you'll have to wait until the end of the show to see the final result.
:32:06. > :32:09.Now it's time for more action from Celebrity Masterchef. The hopefuls
:32:10. > :32:12.have been split into teams are off to help with lunch in two of
:32:13. > :32:20.London's top restaurants. Take a look. Today, they are being sent out
:32:21. > :32:26.in pairs to experience their first lunch time service in a restaurant
:32:27. > :32:30.kitchen. Shane and Brian are arriving at Angler. A seafood
:32:31. > :32:37.restaurant in the heart of the City of London. In charge of service, is
:32:38. > :32:43.head chef, Tony Fleming. Good morning, against.
:32:44. > :32:47.Good morning. Obviously with the seafood, everything is cooked
:32:48. > :32:52.last-minute. Seconds are precious so. Focus and listen to what I say.
:32:53. > :32:57.We will see what you are made of. Service is in three hours' time.
:32:58. > :33:07.Brian and Shane will be cooking one dish from the main menu.
:33:08. > :33:13.The dish you are in charge of it pan-roasted halibut. Crushed
:33:14. > :33:20.potatoes and a sauce veerj. So, the fish. Season it before it
:33:21. > :33:24.goes into the pan. Like that. Give it 30 seconds there.
:33:25. > :33:29.That will colour it slightly. A little bit of golden brown. Then
:33:30. > :33:33.into the oven for two minutes. Next, the potatoes. A squeeze of olive
:33:34. > :33:39.oil, crushed with the back of a fork. Chopped chives and a good
:33:40. > :33:47.spoonful of crab. Mix the potatoes together. That is it, done. Just to
:33:48. > :33:53.glaze the fish, finish it off with a knob of butter. That is it done. The
:33:54. > :34:02.fish is there on top of the potatoes. A nice selection of herbs.
:34:03. > :34:11.Take the sauce and give it is mix. The job is done.
:34:12. > :34:17.Brian, the dish you are in charge of a roast langoustines. Slow cooked
:34:18. > :34:21.pork belly, cauliflower and golden racence.
:34:22. > :34:26.That is starting to brown nicely. This will obviously boil up. A good
:34:27. > :34:31.pinch of raisins. When it boils it goes into the oven. That takes a
:34:32. > :34:37.minute or two. Now start the langoustines. It is a 50-second
:34:38. > :34:44.turn, a knob of butter, the lemon juice and then it is finished. A
:34:45. > :34:50.line of cauliflower puree. The pork belly, langoustine, in a line, one,
:34:51. > :34:59.two, three. Two pieces of cauliflower. Olive oil and rock
:35:00. > :35:14.salt. That is that dressed. Finally, the coriander.
:35:15. > :35:23.Miranda and Shappi are cooking at the Criterion Restaurant in
:35:24. > :35:31.Piccadilly Circus. Running the passe is the head chef, Matthew Foxon.
:35:32. > :35:36.Come with me. Today is a very full-on day.
:35:37. > :35:44.During the service, Shappi is cooking a supreme of Guinea fowl,
:35:45. > :35:52.crispy potato galette and braised guinea fowl leg, with Savoy cabbage
:35:53. > :35:58.and a guinea fowl jus. Take the guinea fowl, put it in the
:35:59. > :36:04.oven, eight minutes. There we go. A handful of cabbagement straight
:36:05. > :36:12.into the hot pan. Then we want to add vegetable stock into that and
:36:13. > :36:21.steam it quickly. We put in a spoonful of the plum
:36:22. > :36:27.sauce in the centre of the plate. Then a spoonful of cabbage.
:36:28. > :36:33.The potato galette between and on the plate. And the guinea fowl jus
:36:34. > :36:44.from the carcass of the guinea fowls, that is the final plate.
:36:45. > :36:48.Before the service we pop one in. We get a golden brown colour on it like
:36:49. > :36:56.that. Miranda's dish is a lamb, spinach
:36:57. > :37:04.and mushroom spring roll, with a mushroom puree and a lamb jus.
:37:05. > :37:08.So, the saute spinach. A little bit of butter inside there. You can see
:37:09. > :37:14.that the butter is start starting to burn. Now drain it out.
:37:15. > :37:21.Right, now we get plating. OK? Yep.
:37:22. > :37:28.In the centre of the plate we are putting the mushroom puree, the
:37:29. > :37:35.spinach and then we slice it on the diagonal.
:37:36. > :37:41.Wow, look at that. To finish it off, a little bit of
:37:42. > :37:51.lamb jus on the plate. That is how I will expect every plate to go out.
:37:52. > :37:56.It looks stunning. It has just gone 12.00pm. Over in
:37:57. > :38:01.the City, the lunch time rush is about to begin for Shane and Brian.
:38:02. > :38:09.We cannot send anything unless it is perfect.
:38:10. > :38:18.Good luck, mate. Good luck, mate. I don't think we will be laughing
:38:19. > :38:22.after this, too much! Snow no. Three langoustines, three main
:38:23. > :38:27.course. Yes, chef. Three at once? Yes.
:38:28. > :38:33.Perfect. You have to do a straight line. Calm
:38:34. > :38:39.down, breathe, a nice fluid motion. Composed. A touch more puree. Stop
:38:40. > :38:47.shaking it will not do you any favours.
:38:48. > :38:53.Did you dress it with olive oil and salt? No.
:38:54. > :38:58.We cannot wait any longer. He is waiting at the door, he is wondering
:38:59. > :39:01.where the food is. That tells me you are too slow.
:39:02. > :39:10.OK. On the other side of the kitchen,
:39:11. > :39:14.Shane is busy working on his first order.
:39:15. > :39:21.Three halibut on the go. Ready? Three portions of sauce.
:39:22. > :39:27.Getting there, chef. A knob of butter. Don't smash the
:39:28. > :39:33.fish up. Seriously, it looks beautiful. Give me every single one
:39:34. > :39:43.like that, it will be fine. Right, a herb salad for three? Nice. Nice.
:39:44. > :39:46.Service here. Wipe the plates. You can see if everyone's nerves
:39:47. > :39:50.survive the lunch service in about 20 minutes or so. Still to come this
:39:51. > :39:53.morning on Saturday Kitchen Live. Ken Hom and Ching-He Huang are
:39:54. > :39:59.visiting Ken's home city of Guangdong in China. After a trip to
:40:00. > :40:02.the fish market Ken and Ching prepare steamed scallops along with
:40:03. > :40:06.stir fried razor clams for some local chefs. It's the Grand National
:40:07. > :40:08.later here on BBC One and we've got two THOROUGH-BRED chefs in the
:40:09. > :40:13.studio ready to JOCKEY for position on the omelette board. Will Antonio
:40:14. > :40:22.or Henry be able to GALLOP to the centre of the pan or will they FALL
:40:23. > :40:26.AT THE FIRST HURDLE? I have waited a year for this! That's today's
:40:27. > :40:29.Saturday Kitchen omelette challenge, live, a little later on. And will
:40:30. > :40:32.Mark be facing food heaven, a layered carrot cake with candied
:40:33. > :40:35.carrots? Or food hell, cider battered cod with mushy peas and
:40:36. > :40:38.tartare sauce? Right, let's cook and our next dish comes from the
:40:39. > :40:51.Godfather of Italian food himself. It's Antonio Carluccio. What are you
:40:52. > :40:56.making today? Ravioloni! That is a big one, right? Yes. The most
:40:57. > :41:00.important thing is the filling. It is the burrata.
:41:01. > :41:06.So, this is standard mozzarella, buffalo milk? Yes, I wanted to show
:41:07. > :41:14.you the difference. See here, this is the... This is the mozzarella it
:41:15. > :41:20.is quite dense. If it is a good one, a little milk should come out.
:41:21. > :41:24.Is that a good one? No, it should be fresher.
:41:25. > :41:29.Fresher, guys, fresher! It is difficult. It should be done in the
:41:30. > :41:35.morning. This is the burrata. Look at this. Look at this.
:41:36. > :41:40.Is that cream? It is better than butter. It is like a double cream. I
:41:41. > :41:45.do the chunks ready to put into the dish.
:41:46. > :41:51.Now, you have to eat this one fresh. Yes. It is fantastic. It is really
:41:52. > :41:58.double creamy! Now we start here with the flour.
:41:59. > :42:04.Sieve it. Would this be double zero flour?
:42:05. > :42:11.Yes. That is basically a finer grain? Yes.
:42:12. > :42:17.It is more refined. Now, you have been busy, have you in
:42:18. > :42:23.Mark's neck of the woods, in Australia? Yes, in July we are going
:42:24. > :42:28.to Australia to look for some black truffles and to publicise the new
:42:29. > :42:33.book about pasta! The reason you are doing this.
:42:34. > :42:45.In Australia they love me. They are more Italians than the Italians in
:42:46. > :42:49.Italy! They keep everything and do everything right for the recipe.
:42:50. > :43:05.Now, it is important to have 300 Grand Nationals of flour. Two egg
:43:06. > :43:11.eggs. We have the puree of spinach. Do you steam it? You boil it.
:43:12. > :43:16.So then dry it really well and puree it? Yes.
:43:17. > :43:23.??FORCEDYE Now Now you see we have a little bit of dough.
:43:24. > :43:31.Do you always make pasta by hand? It depends.
:43:32. > :43:36.It depends on the situation. I do both.
:43:37. > :43:54.Now, yes. I would love to say to you, James, I freely more English!
:43:55. > :43:59.James, fetch me the pasta! Lovely. What now, chef? Now we have the
:44:00. > :44:09.pasta sheets. That is thin. A little bit of this.
:44:10. > :44:17.You have potential, James. I am trying. It is coming on.
:44:18. > :44:23.Antonio was on my first ever Saturday Kitchen. I always remember
:44:24. > :44:26.the dish. It was stuffed cut let's with rosemary.
:44:27. > :44:37.Yes. I like to lick the fingers! Happy
:44:38. > :44:41.with that? No, usually we put a bit of white of egg. But I prefer the
:44:42. > :44:46.water. Otherwise it becomes too thick and it sticks like this in the
:44:47. > :44:54.same way. I do this in order to avoid the
:44:55. > :45:00.moisture coming out. Then you cover it with the other one.
:45:01. > :45:07.When was the first time you made pasta? I was a student in veena. I
:45:08. > :45:11.wanted the food that my mother cooked, so I had to do it. Since
:45:12. > :45:15.then I have cooked millions of pasta.
:45:16. > :45:22.Did you call your mother for the recipe? Yes, like a little girl! So,
:45:23. > :45:26.the sauce for, this you have butter and rosemary.
:45:27. > :45:31.You are fantastic. The butter and the rosemary and the pine nuts. The
:45:32. > :45:37.pine kernels are slightly toasted. This is so easy to do this here.
:45:38. > :45:41.Don't believe that it is difficult to make fresh pasta.
:45:42. > :45:47.There you are. You can make these in advance and
:45:48. > :46:02.put them in the fridge? You can but not for too long. The moisture
:46:03. > :46:16.inside per rates the pasta. -- perforates.
:46:17. > :46:21.Now the boiling water with a little salt and the pasta goes in.
:46:22. > :46:33.Is this from a particular region in Italy? It is from Puglia.
:46:34. > :46:41.There they have wonderful cows. Happy cows but not buffalo? No. That
:46:42. > :46:47.is why they make it from cow's milk! So, this book of your, how many is
:46:48. > :46:54.it in total now? This is number 20, I think. Not on pasta alone. The
:46:55. > :46:59.people that read it, they are keen on cooking pasta in different ways.
:47:00. > :47:05.We have 600 shapes of pasta. We have an equal number of sauces,
:47:06. > :47:11.the fantasy is the limit. And the sim lift is the key. That is
:47:12. > :47:17.it cooked now. And the ratio of salt to water is
:47:18. > :47:26.important? Yes, ten Grand Nationals of salt per litre of water. Is that
:47:27. > :47:32.like sea water or less? No. It is less.
:47:33. > :47:38.Look at this. I am glad that the burrata has not
:47:39. > :47:44.come out. So, if you cook it for too long, the
:47:45. > :47:57.cheese will come out? Yes. You are wonderful.
:47:58. > :48:00.Now a bit of cheese on there. Now, of course all of today's studio
:48:01. > :48:03.recipes, including this one from Antonio are on the website go to:
:48:04. > :48:08.bbc.co.uk/saturdaykitchen. This is easy, really. I don't like to stack
:48:09. > :48:17.them one on top of the other. Just look at this. Wonderful.
:48:18. > :48:23.And a bit of the sauce. So that is just the butter, the
:48:24. > :48:31.rosemary, and the pine nuts? Yes, this is simplicity in itself.
:48:32. > :48:44.Just a touch of parmesan. I always say to this, Bob's me uncle! So,
:48:45. > :48:53.tell us the name of the dish? It is ravioli with burrata.
:48:54. > :48:57.That is what it is! Right, this is where you get to dive into this one.
:48:58. > :49:01.Tell us what you think. It looks beautiful.
:49:02. > :49:09.That cheese is really special. It is fantastic.
:49:10. > :49:16.And the key to mozzarella is to get it as fresh as possible? Yes.
:49:17. > :49:23.Delicious. Where do you get it in this country? A good supplier will
:49:24. > :49:34.import it from Italy, the day after. They keep it in water, the whey. But
:49:35. > :49:41.that should be good. Would you use the stuff from the
:49:42. > :49:46.supermarket? Oh, there you go. You have to get a supplier... ! Right,
:49:47. > :49:50.we need some wine to go with this. Our expert, Olly Smith has been in
:49:51. > :50:02.Lewes in East Sussex this week. So what did he choose to go with
:50:03. > :50:08.Antonio's tasty ravioli? With Antonio's ravishing ravioli, and the
:50:09. > :50:15.Mediterranean splendour, you may be tempted to go for a crisps bottle of
:50:16. > :50:22.white, such as this Pinot Grigio. However, with the cream creamy
:50:23. > :50:27.cheese, a wine that is more lucksure rant would be Finest Soave Superiore
:50:28. > :50:34.Classico. As the name suggests, it is super suave! This comes from the
:50:35. > :50:45.north-east of Verona. It is made from the 100% garganic grapes. To
:50:46. > :51:00.get the best of the bottle, like for the words Soave and superiore.
:51:01. > :51:04.There is a glorious richness to every sip. Think about the cream,
:51:05. > :51:11.for that you need to avoid a wine that is sharp. This is perfect as it
:51:12. > :51:16.is soft and lemony. The pasta gives shape and structure, a portion of
:51:17. > :51:22.the wine here is fermented in oak barrels, that gives backbone to prop
:51:23. > :51:27.up the pasta. And the rosemary and pine nuts, for that you need a wine
:51:28. > :51:37.like this one, packed full of all-singing, all-dancing, sunny
:51:38. > :51:43.Italian glory. Antonio, here is to your rocking ravioli. Cheers! Cheers
:51:44. > :51:47.indeed. Again, another great choice here.
:51:48. > :51:51.Yes, this is very light. Very possible for every occasion.
:51:52. > :52:06.It is interesting to look out for the words on it? Yes, the Superiore.
:52:07. > :52:12.That mean it is is just better! What do you think of that? Great.
:52:13. > :52:16.Right, let's get back to Celebrity Masterchef. The competitors have
:52:17. > :52:20.been split into two teams and we re-join the action with the girls'
:52:21. > :52:33.team in the midst of a busy lunch service! Take a look. Over in
:52:34. > :52:41.Piccadilly, the service is under way for Shappi and Miranda.
:52:42. > :52:44.Check-on! One soup, one shellfish, followed by two lamb, medium.
:52:45. > :52:55.Yes, chef. Thank you.
:52:56. > :53:01.The spinach on top? OK. They want it medium. That is fine. Push it on top
:53:02. > :53:07.of the spinach. Please stay. Don't fall over.
:53:08. > :53:12.Push the lamb down a little more. Try not to pile the spinach in the
:53:13. > :53:19.middle. Try to keep it flat. Service, please.
:53:20. > :53:26.Shappi's first orders for guinea fowl are in.
:53:27. > :53:32.Guinea fowl in. In.
:53:33. > :53:39.Let's go. In, oh, in the thing? In the oven. We do need to cook them.
:53:40. > :53:52.Put two on the same plate. I only want two in, not five. Oh, right.
:53:53. > :53:56.Close the door. You will have to work quicker. This
:53:57. > :54:01.is painful. Right. I will have to step in here and sort
:54:02. > :54:06.this out. Can you count how many guinea fowl
:54:07. > :54:13.you have got and start putting them in the oven.
:54:14. > :54:18.OK. Two. One. I only have one. I only have one.
:54:19. > :54:30.You, one, two, three, six, seven guinea fowl. Blimey! Back in the
:54:31. > :54:36.City, the restaurant is at full capacity.
:54:37. > :54:45.Prian is overwhelmed with orders for his langoustine and pork belly dish.
:54:46. > :54:53.Now we are really in trouble. It appears that I am on my own, yes.
:54:54. > :55:02.Brian, are you listening, there are three more, so four, two, two,
:55:03. > :55:06.three, yes? Nightmare. God almighty! While Brian gets help with the dish,
:55:07. > :55:10.orders for Shane's halibut are flying in.
:55:11. > :55:18.Shane you have five halibut away, five? It is crunchtime, keep it
:55:19. > :55:32.together. Go down now and we all go down. Get the pan on.
:55:33. > :55:38.He's focussed. In the zone. He could be quicker. But it is his first day.
:55:39. > :55:45.He is so focussed. Not flapping at all. It is good. Good. Good Shane,
:55:46. > :55:51.well done. Very good. Very good. OK. Go! Across town, service is drawing
:55:52. > :55:54.to a close. But there is no respite for Miranda.
:55:55. > :56:00.How many lambs do you have working? Loads.
:56:01. > :56:06.That is not a number. How many? Five, six, seven, eight. .
:56:07. > :56:11.You have them in sequence. You know which is coming out first? Yes. I
:56:12. > :56:17.hope I know which is coming out first. I have no idea. Just keep
:56:18. > :56:22.stirring the sauce. My default setting - stir the sauce! There is a
:56:23. > :56:27.lot coming at once. I have to work on my presentation a little more. .
:56:28. > :56:31.The chef is so particular about how it looks.
:56:32. > :56:40.Meanwhile, Shappi is struggling to keep up with the frontic pace of the
:56:41. > :56:49.kitchen. Check-on, one soup, one guinea fowl.
:56:50. > :57:00.Listen up, another guinea fowl. Just to get the garnish on the plate for
:57:01. > :57:03.two is a struggle. OK, let's go. I know what it feels like to be
:57:04. > :57:08.waiting for my food and it not being here. You cannot mess with people
:57:09. > :57:18.when they are hungry. OK, service, please.
:57:19. > :57:22.Guys, can you come here, please. Thank you very much, I think you
:57:23. > :57:28.have done a great job for a busy lunch. Can we wipe down the
:57:29. > :57:37.sections, it is the end of service. Thank you very much. Thank you. Wow!
:57:38. > :57:42.It was a busy service. I was not massively impressed but I was not
:57:43. > :57:50.disappointed at the same time. Shappi struggled. About quite slow
:57:51. > :57:54.but her presentation was slow. Miranda did very well. She struggled
:57:55. > :58:02.on a few of the orders but on the whole she did very well.
:58:03. > :58:08.For Brian and Shane, service is winding down.
:58:09. > :58:15.Brian, four more pork belly on. Yes, chef. Just the langoustines to go
:58:16. > :58:22.in, chef. It's the last one. Make it nice to
:58:23. > :58:28.finish on a good note. That's it.
:58:29. > :58:36.Did you get help with that, or is that your own work? All my own work
:58:37. > :58:48.Did you help him on that? No. Really? OK, don't get too carried
:58:49. > :59:01.away. What table? 25. 25? Chef! Thank you! Shane, this is what we
:59:02. > :59:07.remember you by, this is the last four, make it perfect. You have
:59:08. > :59:15.quite a daintyy touch for such a butch lad, do you know that? I've
:59:16. > :59:21.been in a boyband, sir! So, call for service. Table nine, and table 11.
:59:22. > :59:26.OK, Shane. That is the end of your service. Well done.
:59:27. > :59:31.Yes, chef. 60 covers in the space of 45
:59:32. > :59:36.minutes. It was a tough service. Tough for anyone. Brian was a little
:59:37. > :59:45.like a rabbit in the head lights, and the last two or three tables he
:59:46. > :59:52.sent were great. Cleaner. He was good. Shane, he did what I told him
:59:53. > :59:57.and he took it on board. He was impressive. That was good to see.
:59:58. > :00:00.Service is over but the celebrity chefs have to go back to
:00:01. > :00:05.headquarters to fight for their next place in the competition.
:00:06. > :00:08.And you can see who's next to leave the competition on next week's show.
:00:09. > :00:09.Right, it's time to answer a few of your foodie questions.
:00:10. > :00:13.Right, it's time to answer a few of your Each caller will also help us
:00:14. > :00:22.decide what Mark will be eating at the end of the show. So who do we
:00:23. > :00:26.have first on the line? It is a alengths alengthsying alengthsyings
:00:27. > :00:32.-- Alexis from Scotland. What is your question for us? I have king
:00:33. > :00:38.prawns. I am looking to cook them in a way without chilli, cream or
:00:39. > :00:42.coriander. Just boil them with a little bit of lemon and oil, that is
:00:43. > :00:46.it. There you go.
:00:47. > :00:51.When you get it that fresh, you don't have to do anything with them.
:00:52. > :00:56.How long do you boil them for? Half a minute. Depending on the size.
:00:57. > :01:03.What dish would you like to see, food heaven or food hell? Food
:01:04. > :01:10.herselfen, please. And Anne from Scunthorpe, what is
:01:11. > :01:16.your question? Can the chefs give me ideas to encourage my son to eat
:01:17. > :01:22.disguised vegetables, so he does not know he is eating them. Firstly,
:01:23. > :01:27.there is a debate to say whether or not you disguise or not. Some say
:01:28. > :01:34.not to. Secondly, add vegetables for starters, so broccoli are olive oil
:01:35. > :01:40.and lemon juice and green beans, they will eat them. Thirdly, if you
:01:41. > :01:46.tell them that there is stuff hiding in the veg, like Superman, that
:01:47. > :01:53.helps as well. And with root vegetables, if you grate them up,
:01:54. > :01:58.and do a batter with the flour you can make little fritters. They love
:01:59. > :02:05.those. So disguise them, serve them on their own and tell them that they
:02:06. > :02:11.are Superman! Brand them. They are fighting against all of this
:02:12. > :02:15.exciting stuff! It would be the A-Team for me! What dish would you
:02:16. > :02:22.like to see, food heaven or food hell? Heaven, please.
:02:23. > :02:25.And Virginia from Le Mans, are you really there? About ten minutes
:02:26. > :02:29.away. Well, near enough. You will be able
:02:30. > :02:35.to hear the cars in June. What would you like to ask us? I have lots of
:02:36. > :02:40.frozen fruit from the summer. Blackberries, raspberries. Red
:02:41. > :02:45.currents. I want to do something with them rather than jam! OK.
:02:46. > :02:52.Fantastic. I would cook them with a bit of sugar. A little water and
:02:53. > :02:57.make granitas with them. Put them in the deep freeze and then from time
:02:58. > :03:03.to time break the crystals and then you have granita.
:03:04. > :03:09.I would go something from over here, summer pudding. Make an amazing
:03:10. > :03:14.sauce with icing sugar and make a summer pudding.
:03:15. > :03:20.But that is better fresh. What dish would you like to see,
:03:21. > :03:27.food heaven or food hell? Heaven! Heavitown is! Amy from London it is
:03:28. > :03:36.your birthday, I believe? It is. Happy birthday! It is rude to ask
:03:37. > :03:41.how old you are but happy birthday! What question do you have for us? I
:03:42. > :03:47.would like to cook something with aubergines.
:03:48. > :03:52.Well, bark cue them. Slice them into long slices. About a centimetre
:03:53. > :04:00.thin. Put in olive oil and salt and pepper. Barbecue them and put them
:04:01. > :04:08.in a dish. Sprinkled on dop. Add parsley, feta cheese. I think that
:04:09. > :04:13.the couscous would work. Roast the aubergines and do the exact same
:04:14. > :04:22.recipe you made today. I like a touch of vinegar in the salad.
:04:23. > :04:28.Too many chefs! What dish would you like to see at the end of the show?
:04:29. > :04:36.Hell, just for the chips, I'm afraid! Vera, what is your question?
:04:37. > :04:44.I have been growing Italian vegetables but I would like to grow
:04:45. > :04:53.cavalo Nero. I think that is fantastic.
:04:54. > :04:59.Cavalo is cabbage. They are longish leaves. The centre is harder, you
:05:00. > :05:06.take the sides of the leaf and put it into a pan with a little bit of
:05:07. > :05:13.oil and garlic and chilli and water. All together. The lid on, when the
:05:14. > :05:21.water is finished, the veg is ready. It is brilliant with calves liver.
:05:22. > :05:27.It is delicious. What dish would you like to see,
:05:28. > :05:37.food heaven or food hell? Heaven. Now, I have to say, at remonths,
:05:38. > :05:42.when you are spinning around at 60 miles an hour, is there anything you
:05:43. > :05:49.are thinking if you get spun up into the air? You want it to be quick.
:05:50. > :05:54.You don't want any pain! Now, five questions about food, and next 25
:05:55. > :06:04.questions about cars coming up in ten minutes! It is time for the
:06:05. > :06:08.omelette challenge. Paul Rankin has been in the centre
:06:09. > :06:12.of our pan for over a year now with 17.52 seconds. Henry, how are you
:06:13. > :06:15.feeling today? You can choose what you like from the ingredients put in
:06:16. > :06:19.front of you. I'll taste them to make sure they're omelettes and not
:06:20. > :06:22.scrambled eggs. The clock stops when your omelette hits the plate. Let's
:06:23. > :06:25.put the clocks on the screen please. So, are you both ready? Three, two,
:06:26. > :06:58.one, go! That might stick, chef! No! My goodness! You wanted scrambled
:06:59. > :07:02.eggs? Yes! I'll take scrambled eggs. That is OK.
:07:03. > :07:16.I can handle it. You need salt on it.
:07:17. > :07:21.It has made all the difference! That is actually an omelette. You have
:07:22. > :07:27.been practising. I haven't.
:07:28. > :07:33.You have, you liar! Right, on the board, Antonio, even with the
:07:34. > :07:41.scrambled eggs, I will put you on our board. That is wonderful. Less
:07:42. > :07:45.than 55, I think. You were faster.
:07:46. > :07:51.You can take that home. Thank you. A lot faster. It is like
:07:52. > :07:58.qualifying. Are you ready? Yes.
:07:59. > :08:01.You did it in 18... No? O?! No, you didn't!
:08:02. > :08:12.LAUGHTER You did it in 40. 68 seconds! Let's
:08:13. > :08:27.stick you down there. Henry... You did it quicker as well.
:08:28. > :08:31.You did it in 26. 96. That moves you about there.
:08:32. > :08:36.Still pretty good. It is a shame as I wanted to put one
:08:37. > :08:50.of you in the bin. Because this was the sound effect especially for
:08:51. > :08:53.you... I will not say anymore. So will Mark get his food heaven, a
:08:54. > :08:56.layered carrot cake with candied carrots? Or his food hell, battered
:08:57. > :08:59.cod with mushy peas and tartare sauce? Henry and Antonio will make
:09:00. > :09:02.their choices whilst we enjoy another fascinating film from Ken
:09:03. > :09:04.Hom and Ching-He Huang. They're touring around China exploring the
:09:05. > :09:08.country's incredible food culture. Today, Ken is returning to the area
:09:09. > :09:20.he grew up in, Guangdong and he's taking Ching to see a very unusual
:09:21. > :09:26.market! We're in the final leg of our journey across China. We have
:09:27. > :09:30.arrived in the Cantonese province of Guangdong, my parent's birthplace
:09:31. > :09:37.and my spiritual home. I was last here in 1989 in the
:09:38. > :09:40.summer. For me it is exciting to be here, because I can understand what
:09:41. > :09:45.everyone is saying. I can't wait. I really can't wait.
:09:46. > :09:50.It is the first time in Guangdong. I could not have a better translator.
:09:51. > :09:55.We are spending four days in the capital, before going our separate
:09:56. > :10:00.ways to our family and ancestral homes. This is the climax of our
:10:01. > :10:06.entire journey. I'm crossing the South China Sea to
:10:07. > :10:11.Taiwan. Where my food journey began at my grandmother's knee.
:10:12. > :10:17.Here in Guangdong, I am reited with family I have not seen for 23 years.
:10:18. > :10:22.You know we Cantonese are often called the Sicilians of China. We
:10:23. > :10:35.are loud, boisterous. The food is like the greatest, we think!
:10:36. > :10:38.Guangdong is home to South China's largest fish market.
:10:39. > :11:33.This market is open 24/. this is where my culinary soul is.
:11:34. > :11:38.Oh, my God. Look, baby crocodiles. Have you ever eaten it? I have never
:11:39. > :11:44.cooked it at all. It tastes like chicken.
:11:45. > :11:50.Has he been bitten? Yes, he has been bitten. Oh, my gosh. Look, turtles.
:11:51. > :11:55.Surely this is not for eating. Yes, of course, it is for the pot.
:11:56. > :11:59.They are not pets. We don't have the same concept about things as pets. I
:12:00. > :12:03.think that is changing now. It is changing. I mean shark's fin
:12:04. > :12:10.for example has been banned throughout China. I hope that turtle
:12:11. > :12:14.soup will be on that same list. That same ginneda. I think it is cruel.
:12:15. > :12:19.There are some things you just don't need to eat. You have to think about
:12:20. > :12:22.when people did not have enough to eat. There was famine it is hard to
:12:23. > :12:27.judge when you don't have anything to eat.
:12:28. > :12:34.Yes but times have changed. Things move on. China, and their food, like
:12:35. > :12:41.modernisation, it needs to change as well.
:12:42. > :12:46.We are off to get some more conventional fair like these razor
:12:47. > :12:50.clams. The meat is coming out of the shell.
:12:51. > :12:59.The way to tell it is fresh is if you touch them. If they squirt water
:13:00. > :13:04.out... See? These are good eating. The Cantonese like everything
:13:05. > :13:09.straight from the sea. I have my eye on fresh scallop.
:13:10. > :13:13.We Cantonese believe in never guilding the lily. So when the
:13:14. > :13:21.ingredients are fresh, you highlight it. The Cantonese prize their pallet
:13:22. > :13:29.as one of the best in China, as the food is unadorned because it is so
:13:30. > :13:43.fresh. Freshness to suss like the Eldorado! Here, the we are taking
:13:44. > :13:50.over the kitchen with our fresh purchases.
:13:51. > :13:54.I'm cooking steamed Cantonese scallops with chilli, spring onion
:13:55. > :13:59.and garlic it is a quick and easy dish. But the skill is in the
:14:00. > :14:06.preparation of the scallops. To open them, hold the round side down and
:14:07. > :14:09.run a flat blade along the inside. You have to really pry them open
:14:10. > :14:15.that is how you know that they are fresh. Separate the shell and wash
:14:16. > :14:20.to remove the dark membrane. Leaving only the scallop and the roe. They
:14:21. > :14:24.are now ready for the pot. Steaming is the best way to cook
:14:25. > :14:34.this food. It is the freshest and the best. I am just preparing the
:14:35. > :14:41.chillies. These are mild chillies. Cantonese don't like really strong
:14:42. > :14:51.chillies. Like in Sichuan. Just a lot of spring onions and that is it.
:14:52. > :14:56.Perfect. A few minutes. Next, pour the hot oil on the spring
:14:57. > :15:03.onions and the chillies. Add a splash of soy sauce to bring out the
:15:04. > :15:09.flavours. It is very Cantonese as it is
:15:10. > :15:13.steamed and with the minimum amount of seasoning.
:15:14. > :15:20.Great. Can atry one? I love the way you put the coriander in there. I
:15:21. > :15:31.love the flavour of the coriander. -- can I try one? This is delicious.
:15:32. > :15:38.Out of this world. I am making a quick stir-fry with
:15:39. > :15:44.razor clams, using chopped spring onion, chilli and some garlic fried
:15:45. > :15:51.in oil. It is rare that they see a woman in
:15:52. > :15:56.the kitchen like this... Oh, wow! Everyone has stopped! As in all
:15:57. > :16:01.Cantonese cooking, the main ingredient is plunged into hot water
:16:02. > :16:06.to remove the impurities. Remove the clams and reintroduce the
:16:07. > :16:11.seasonings to the hot wok. Add the shells with the rice wine and a good
:16:12. > :16:21.pinch of salt. They are ready in a couple of minutes.
:16:22. > :16:31.A little bit of soy sauce. That's it.
:16:32. > :16:42.APPLAUSE. Hmm, perfectly cooked.
:16:43. > :16:45.Like it? Unbelievable. There'll be more from Ken and Ching
:16:46. > :16:49.on next week's show. Right, it's time to find out whether Mark is
:16:50. > :16:52.facing either food heaven or food hell. Your food heaven would be a
:16:53. > :16:55.spectacular carrot cake with sultanas, raisins and lemon zest
:16:56. > :16:58.which is layered with creme fraiche icing and topped with pecan nuts and
:16:59. > :17:02.candied carrots. Or you could be facing your food hell, a beer and
:17:03. > :17:17.cider vinegar battered piece of cod with my own home-style mushy peas
:17:18. > :17:23.and a freshly made tartare sauce. Yuck.
:17:24. > :17:30.Yuck? Well, you know which one he chose. And Henry chose it as well.
:17:31. > :17:37.It is almost a whitewash. You get the carrot cake.
:17:38. > :17:42.This is from a recipe in New York. We use dark brown sugar. It smells
:17:43. > :17:48.so good. We have mixed spice. Throw that in as well.
:17:49. > :17:54.Then the eggs. Three eggs. Slower this time with the eggs.
:17:55. > :18:00.Yes, slower, and not omelettes this time. I mentioned the car you drive
:18:01. > :18:05.in Le Mans. Is it different in terms of speed and performance to Formula
:18:06. > :18:09.One? There is. The top speed is similar. But the coring speed is
:18:10. > :18:15.slower. That is regulation. I have to be a little more patient on the
:18:16. > :18:19.corners. But it is still running at well over 200 miles an hour.
:18:20. > :18:24.It moves along quickly. Right, we have to talk about food again. This
:18:25. > :18:30.mixture. This is a lemon. Any way, back on to Le Mans.
:18:31. > :18:34.I can do that but I will not. Is the regulation on weight? What
:18:35. > :18:39.are the restrictions that you have? That is where it gets complicated.
:18:40. > :18:48.It retends on the battery size. If you are petrol or diesel. It is
:18:49. > :18:54.quite complex in terms of what category you drop into. There is a
:18:55. > :18:58.class but you can work on also the capacity of the engine and the fuel
:18:59. > :19:03.you use. Right we have the eggs and the
:19:04. > :19:07.sugar. I whisk this up. Then we add the olive oil. Lots of people make
:19:08. > :19:18.this with butter. But I think what works with the olive oil, when I saw
:19:19. > :19:23.her doing it, she pours the oil in. It alters the texture slightly. It
:19:24. > :19:34.is not so heavy or dense with it. Then we grab the mixture. We have
:19:35. > :19:45.salt Annas in there, the racence. -- sultanas. There are pecan nuts.
:19:46. > :19:50.There is baking powder. The flour goes in. It is really all thrown in.
:19:51. > :19:56.The coconut and the carrots from Antonio. They are coming. Christmas
:19:57. > :20:06.is coming! I don't know which one will be quicker! Now, Antonio you
:20:07. > :20:11.have a question for Mark? I am curious, what do you eat before the
:20:12. > :20:15.races? Something light. Something easy to digest. Not so close to the
:20:16. > :20:20.race. Probably about two hours before I start the race. A light
:20:21. > :20:25.chicken. A little bit of pasta. Smoothies. Having that with fruit,
:20:26. > :20:31.yoghurt. Things like that. Something that is easy to digest. I am not
:20:32. > :20:39.big. My appetite on the race days is not special. And the pasta, what
:20:40. > :20:42.kind of pasta? Not like yours, mate. All rubbish. .
:20:43. > :20:47.I didn't have you on the tour. You should have come with us.
:20:48. > :21:00.I was once asked to be a chef on the races. But I said no. I was asked by
:21:01. > :21:21.Alfa Romeo. This would not have helped them!
:21:22. > :21:30.What do you eat during the day? Well, something that is light, even
:21:31. > :21:34.porridge. There was a show show showing what your body goes through
:21:35. > :21:40.during the race. There was a piece, people ask the
:21:41. > :21:44.question about how drivers prepare. It is important to demonstrate the
:21:45. > :21:48.effort that goes into preparing. It is like you guys, the preparation.
:21:49. > :21:53.You can't just roll up and roll with it on the day.
:21:54. > :21:58.Oh, we can! When you are under pressure. If it is really serious,
:21:59. > :22:03.you have to put the hours in it is similar. So being lean, disciplined
:22:04. > :22:09.with the diet. But not just away from Formula One,
:22:10. > :22:13.you do huge amounts of fitness challenges? Iron man? I have done a
:22:14. > :22:21.few. But I have to be careful what I eat.
:22:22. > :22:26.If you can whisk up the cream and the lemon. There is lemon zest in
:22:27. > :22:30.there. I have a machine.
:22:31. > :22:36.Oh, yes, a machine. You have to delegate! I have boiled
:22:37. > :22:40.the carrots with sugar and butter. Once they are cooked you have the
:22:41. > :22:45.carrots in here. Then we drain them off.
:22:46. > :22:50.These bad boys are going on top. They are candid. The idea with the
:22:51. > :22:55.cake it goes into the eave an the 350 degrees for a good 45 minutes
:22:56. > :23:03.until it is cooked. Normally, we would slice it in half. But I will
:23:04. > :23:12.attempt to slice it into three. You care fly slice it through. A sharp
:23:13. > :23:18.knife and turn it as you are doing it.
:23:19. > :23:26.Like at that, that is like a spirit level! The pressure is on. Once
:23:27. > :23:32.again. Slice it through. I wanted to get
:23:33. > :23:39.Antonio to do this but he has chickened out.
:23:40. > :23:42.That is a fine margin. Easy, easy.
:23:43. > :23:48.Oh. We are there. Now, if you can fold
:23:49. > :24:01.that into there, chef. Yes. Yes.
:24:02. > :24:09.Lift that on there. So, what chance have I got at home
:24:10. > :24:20.on me own, without you three? I don't know, you can do this. You
:24:21. > :24:28.don't have to do it in six minutes! Don't forget the lemon in there.
:24:29. > :24:35.Do you cook? No, mate. A little barbecue. Pretty average. But it is
:24:36. > :24:48.rewarding to see what goes into it but the tidying up process is
:24:49. > :24:57.demoralising! Now smooth this. Then we have another piece. Easy.
:24:58. > :25:07.Easy. You have not done that before! A few
:25:08. > :25:14.times. This is low-fat. It is not really. The idea is that carrot cake
:25:15. > :25:20.can sometimes be dense and heavy. But literally, when I had it was
:25:21. > :25:25.like that... About 6,000 to 8,000 calories in a slice. It was proper.
:25:26. > :25:31.It is from where they would come out of the gospel on a Sunday. They
:25:32. > :25:34.would then pop over the road and see Mama's Bakery. She would make this
:25:35. > :25:46.cake and they would pile over and have this. It was really delicious.
:25:47. > :26:00.But pile it over the top. Mama is a fantastic cook.
:26:01. > :26:08.I tried to do a swirl in rehearsal but it all fell apart. I will not do
:26:09. > :26:13.it. Now the carrots. Put them on top.
:26:14. > :26:19.And there is one of your five a day, haven't you? ! Now it is seven a
:26:20. > :26:24.day. What about the sultanas and the
:26:25. > :26:38.raisens! Now we cut this through.
:26:39. > :26:45.Eurotunnel, Eurotunnel. Hmm! There you go. You can see
:26:46. > :26:49.inside, there is the layer of cream and everything else. I think it is
:26:50. > :26:57.really good. How long is that good for Well, how
:26:58. > :27:05.long does it last in here? Yes. Probably about 30 seconds! I think
:27:06. > :27:14.at home probably two days. Two days, 3,000 calories a day. But
:27:15. > :27:22.dive in. Tell us what you think. Already you can see the vultures.
:27:23. > :27:29.I know. Now to go with this, Olly has chosen a Carnival Sparkling
:27:30. > :27:35.Moscato. What do you reckon? Well, I don't
:27:36. > :27:39.know about that wine choice. Well, if you want to say something
:27:40. > :27:42.about the wine choice, speak to Olly.
:27:43. > :27:47.I think we should get you to open it. You are used to spraying
:27:48. > :27:53.champagne if you aim it anywhere, aim it that way.
:27:54. > :27:58.OK, no worries. We can do this. The pressure. Live on TV.
:27:59. > :28:05.Is it sprung-loaded? I don't know. One, two, three, and five, six,
:28:06. > :28:15.seven eight... We have 20 seconds left! Best of luck at Le Mans.
:28:16. > :28:21.Anyone who will see him, it will will be a real treat.
:28:22. > :28:28.The cake is good. The cake is good. Thin layers like
:28:29. > :28:32.that, it make it is taste nicer. Happy? Even though it is not from
:28:33. > :28:37.Italy? It is OK. So, good but not that good. Thank
:28:38. > :28:41.you for coming on. Well that's all from us today on
:28:42. > :28:43.Saturday Kitchen Live. Thanks to Henry Dimbleby, Antonio Carluccio
:28:44. > :28:47.and Mark Webber. Cheers to Olly Smith for the wine choices! All of
:28:48. > :28:49.today's recipes are on the website. Go to: bbc.co.uk/saturdaykitchen.
:28:50. > :28:54.You can enjoy Best Bites tomorrow morning, it's on at the earlier time
:28:55. > :28:58.of 8.30am over on BBC 2. We'll be back here at 10am next Saturday. In
:28:59. > :29:01.the meantime, have a great day and enjoy your weekend. Bye!