Browse content similar to 05/04/2014. Check below for episodes and series from the same categories and more!
Line | From | To | |
---|---|---|---|
minutes of sensational food! This is Saturday Kitchen Live. Welcome to | :00:12. | :00:32. | |
the show! With me in the studio today are two men who share a | :00:33. | :00:36. | |
passion for simple tasty food. First, the man with an empire of | :00:37. | :00:39. | |
healthy fast food restaurants as well as one of the most famous | :00:40. | :00:42. | |
surnames in British television, it's Henry Dimbleby. Next to him is a man | :00:43. | :00:45. | |
with an equally recognisable surname. He was responsible for | :00:46. | :00:54. | |
introducing this country to the joys of Italian food. Yes it's the one | :00:55. | :00:57. | |
and only, Antonio Carluccio. Good morning to you both. Henry, what are | :00:58. | :01:06. | |
you cooking for us today? I am cooking a vegetarian dish. It is a | :01:07. | :01:14. | |
cauliflower with kale and it looks like couscous, with tomato and | :01:15. | :01:21. | |
ginger chutney it is a really light alternative to a couscous. | :01:22. | :01:24. | |
Tastes fantastic. I had some this morning. | :01:25. | :01:33. | |
Antonio, what are you making for us? Ravioli with spinach. And burrata. | :01:34. | :01:38. | |
Now, some people get confused, thinking that this is buffalo milk | :01:39. | :01:43. | |
but it is cow's milk? Yes. It has cream in it? It has a lovely | :01:44. | :01:49. | |
creamy sauce. The sauce? Rosemary and pine nuts. | :01:50. | :01:56. | |
So two tasty sounding dishes to look forward to. And there's our usual | :01:57. | :01:59. | |
line up of foodie films to look forward to as well. Today, we've got | :02:00. | :02:02. | |
hearty helpings of Rick Stein, Celebrity Masterchef, Ken Hom and | :02:03. | :02:05. | |
Ching-He Huang. Now, our special guest today is one of an elite group | :02:06. | :02:09. | |
of people who knows exactly what it's like to win the British Grand | :02:10. | :02:13. | |
Prix. Not once but twice, in fact. Last year he called time on his | :02:14. | :02:16. | |
brilliant F1 career to embark on an even bigger challenge, the Le Mans | :02:17. | :02:21. | |
24-hour race. Please welcome to Saturday Kitchen, Mark Webber. All | :02:22. | :02:31. | |
of the crew is excited you are here as well. A new chapter in your life. | :02:32. | :02:38. | |
How is it going? You have been testing Le Mans? Yes. It has been | :02:39. | :02:42. | |
busy. We have been to the south of France. | :02:43. | :02:46. | |
We have been testing the car down there. It is a big race to get | :02:47. | :02:48. | |
right. It is a big change for you, though? | :02:49. | :02:54. | |
Going on the F #16789 circuit, to come out of that, to walk away. At | :02:55. | :03:00. | |
some point you have to do it but it was your decision -- F1. | :03:01. | :03:08. | |
You could have stayed on longer? I could have done, to be honest, | :03:09. | :03:12. | |
spraying the champagne around and being with the guys but it is not | :03:13. | :03:16. | |
forever. You have to get the calling point right. That is not easy for | :03:17. | :03:22. | |
any sportsman or woman, to put up the white flag, to say that they | :03:23. | :03:28. | |
have done this. So this is a perfect cocktail for me. | :03:29. | :03:31. | |
Now, of course, at the end of today's programme I'll cook either | :03:32. | :03:35. | |
food heaven or food hell for Mark. It'll either be something based on | :03:36. | :03:38. | |
your favourite ingredient - food heaven, or your nightmare ingredient | :03:39. | :03:41. | |
- food hell. It's up to our chefs and a few of our viewers to decide | :03:42. | :03:45. | |
which one you get. So, what ingredient would your idea of food | :03:46. | :03:48. | |
heaven be? I'm a big sweet-toothed guy. So I would go for heaven, | :03:49. | :03:51. | |
carrot cake. For me, hell is battered or fried food. I can't get | :03:52. | :03:57. | |
my stomach around it. So it's either carrots or batter for | :03:58. | :04:01. | |
Mark. For food heaven, I'm going to turn the carrots into one of Mark's | :04:02. | :04:05. | |
favourite things, a carrot cake. The carrots are grated into a cake | :04:06. | :04:08. | |
mixture with pecan nuts, dried fruits and lemon zest. It's baked | :04:09. | :04:11. | |
and served with creme fraiche icing, candied carrots and a few more pecan | :04:12. | :04:17. | |
nuts on the top. That looks mega. Or Mark could be having his food | :04:18. | :04:21. | |
hell, batter which I'll use to cover a fantastic fillet of cod. The fish | :04:22. | :04:24. | |
is dipped into an enriched batter with cider vinegar and beer. It's | :04:25. | :04:28. | |
deep fried and served along with homemade mushy peas, a classic | :04:29. | :04:34. | |
tartare sauce and chips. Heart attack! Yes! You'll have to wait | :04:35. | :04:39. | |
until the end of the show to find out which one he gets. If you'd like | :04:40. | :04:44. | |
the chance to ask a question to any of our chefs today then call: A few | :04:45. | :04:48. | |
of you will be able to put a question to us, live, a little later | :04:49. | :04:52. | |
on. And if I do get to speak to you I'll also be asking if you want Mark | :04:53. | :04:57. | |
to face either food heaven or food hell. Hungry? Very much so. | :04:58. | :05:00. | |
Right, let's get cook and we're kicking off with a dish from this | :05:01. | :05:04. | |
man, Henry Dimbleby. So what are you making for us? | :05:05. | :05:09. | |
We are making cauliflower, we are going to spirits that up with kale, | :05:10. | :05:21. | |
and a tomato chutney. There is an Indian theme? My mum was | :05:22. | :05:30. | |
brought up in Syria, this is the way she cooked for us. | :05:31. | :05:34. | |
This is a really tasty way of cooking your vegetables? It is a | :05:35. | :05:39. | |
secret to a happy life. The children will eat well, the planet will like | :05:40. | :05:45. | |
you, people will fancy you more. Really? Absolutely. If your can make | :05:46. | :05:51. | |
vegetables taste good, your life will be better than ever, I promise | :05:52. | :05:55. | |
you. Have you been on the drink this | :05:56. | :06:00. | |
morning? I have, actually! This is from a cook book called Fast | :06:01. | :06:06. | |
Vegetarian. That is named in honour of Mark. | :06:07. | :06:11. | |
Is this your new book? Yes. The idea is to take simple recipes, ten | :06:12. | :06:21. | |
ingredients, no more than six step, to help you get more veg in your | :06:22. | :06:25. | |
diet. So, blitz the cauliflower. Put it in | :06:26. | :06:31. | |
the pan with some maple syrup. Fry it off until it is soft. | :06:32. | :06:36. | |
This is unusual. I have never put the two together, especially with | :06:37. | :06:41. | |
cauliflower. But it works well. Well, everything sweet and sour with | :06:42. | :06:45. | |
veg is critical. Whether it is lemon juice, what is giving the sweetness? | :06:46. | :06:51. | |
The carrots, a sweet base, then you need a sour top. It is critical. | :06:52. | :06:59. | |
Now, Leon is taking over in the UK, especially in London. Where does | :07:00. | :07:05. | |
that inspiration come from? My business partner John, his surname | :07:06. | :07:12. | |
is Febraro, he is Italian. My mum was brought up in the Mediterranean. | :07:13. | :07:19. | |
There is a lot of that influence in our cooking. I am squeezing out the | :07:20. | :07:28. | |
kale. . Will make a batter out of Grand National flour, that is dried | :07:29. | :07:34. | |
chickpeas. I have paprika, cumin and turmeric and a little bit of milk. | :07:35. | :07:41. | |
Shall I throw in the tomatoes? We will get that in a little minute | :07:42. | :07:48. | |
when it is a bit hotter. We may add some maple syrup in there to get the | :07:49. | :07:52. | |
sweetness. So, there you have the ginger and | :07:53. | :07:58. | |
the syrup? That's it. Then we put in some feta in here. We crumble that | :07:59. | :08:03. | |
in. An interesting fact about ginger | :08:04. | :08:08. | |
this week, I learned. Working with a vet. They said if you feed the dog | :08:09. | :08:14. | |
ginger it stops him from being travel sick. | :08:15. | :08:21. | |
Is it true? I don't know. How to get ginger down them, I don't know. | :08:22. | :08:28. | |
You are not allowed to give them chocolate, are you? No, or grapes, | :08:29. | :08:34. | |
don't do it. Olly has cooked this dish three | :08:35. | :08:39. | |
times with his kids this week when choosing the wine. Tatty is a great | :08:40. | :08:45. | |
way to get veg into the kids' diet. Now, this food plan of -- it is a | :08:46. | :08:53. | |
great way to get veg into the kids' diet. | :08:54. | :09:01. | |
Now, you have a food plan? This is about helping kids in school to eat | :09:02. | :09:06. | |
well? Yes, we are looking for a lot of help from government. If you go | :09:07. | :09:12. | |
to foodplan.com, they will find out information to help them, the | :09:13. | :09:17. | |
schools to put in kitchens and to help the children to learn to cook. | :09:18. | :09:26. | |
Sadly, when I looked around a lot of the schools have stopped cooking? | :09:27. | :09:33. | |
Yes. And also, a lot of schools are giving packed lunches to kids. That | :09:34. | :09:37. | |
is now being changed. People are putting kitchens back into the | :09:38. | :09:41. | |
schools across the country. It will be a big and a positive change. | :09:42. | :09:46. | |
This starts in September? Yes. So what is going on there? I have | :09:47. | :09:52. | |
put on the fritters. I will do them lightly. I have taken off the | :09:53. | :09:58. | |
tomatoes. You just need to get them moist. I will flip these. | :09:59. | :10:03. | |
What about cooking at school, Mark, were you any good at it? Rubbish, | :10:04. | :10:10. | |
mate, rubbish. You make it look very, very easy. | :10:11. | :10:15. | |
Had a bet with a friend, if you came on the show and did not cook at all, | :10:16. | :10:21. | |
I reckon that James would cook it all for you. I have never seen a | :10:22. | :10:28. | |
more talented man. I will pay you later for that! Now, | :10:29. | :10:34. | |
check the seasoning. This looks like couscous. If you give it to people | :10:35. | :10:39. | |
and ask them what it is, they will say it is couscous. The only person | :10:40. | :10:45. | |
who knows is my mum. But people will not guess. | :10:46. | :10:52. | |
So, seasoning over there. Remember if you'd like to put a | :10:53. | :10:55. | |
question to either Henry or Antonio then call us now on: Write that | :10:56. | :11:10. | |
number down, mate. You got it? ! Now a little bit of | :11:11. | :11:17. | |
the couscous there. I will take the fritters. Antonio said why are you | :11:18. | :11:21. | |
putting them in a tower? He is right. I was doing it in a tower, I | :11:22. | :11:30. | |
have seen it on the telly. It is posh. So I will not put them in a | :11:31. | :11:37. | |
tower. I will line them here like that. Thank you! Thank you! And is | :11:38. | :11:43. | |
there vinegar in there with the tomatoes? No, the tomatoes are sharp | :11:44. | :11:48. | |
enough. They give the bite if you think about things that sharpen | :11:49. | :11:52. | |
things, lemon juice, vinegar, tomatoes, it is something to give it | :11:53. | :11:56. | |
sweet and sour. So chuck a little bit of that on top. A little bit of | :11:57. | :12:01. | |
fresh coriander to sprinkle on. I can do that. | :12:02. | :12:06. | |
There you go. There you go. | :12:07. | :12:13. | |
So give us the name of the dish? Cauliflower, couscous, with kale | :12:14. | :12:20. | |
fritters and tomato chutney. That's what it is. Right, we have to | :12:21. | :12:26. | |
try this one. Come over here, Henry. Dive into that one, Mark. Tell us | :12:27. | :12:30. | |
what you think. It is fresh. The kale is blanched | :12:31. | :12:34. | |
beforehand. Yes, no more than ten ingredients, | :12:35. | :12:40. | |
no more than six steps. That thing of picking up books. Antonio was | :12:41. | :12:47. | |
talking about his principle, a minimum of fuss and maximum of | :12:48. | :12:51. | |
flavour. How to get that process on the go? That is great. | :12:52. | :12:56. | |
Tastes great. Loads of flavour in there. | :12:57. | :13:02. | |
We need some wine to go with this and we sent our expert, Olly Smith | :13:03. | :13:06. | |
out to East Sussex this week. So what did he choose to go with | :13:07. | :13:08. | |
Henry's fantastic fritters? out to East Sussex this week. So | :13:09. | :13:11. | |
what did he I have come to Harvey's Brewery, I love to worship at the | :13:12. | :13:17. | |
alter of beer but it is time to hit the High Street to get some tip top | :13:18. | :13:24. | |
wines to match the rocking recipes. Now, then, where is my wine? ! With | :13:25. | :13:33. | |
Henry's cracking couscous and spicy fritters, the key to picking a wine | :13:34. | :13:38. | |
to match the dish is to think about the fruity element, coming from the | :13:39. | :13:42. | |
apples in the couscous. You think think about this Chenin Blanc from | :13:43. | :13:47. | |
South Africa, that has a similar flavour, like this, it is top-value | :13:48. | :13:55. | |
for money, the Zalze. But I am reaching for the Riesling. I am | :13:56. | :14:02. | |
select selecting Dr L Grey Slate Riesling 2012. The perfection | :14:03. | :14:08. | |
description. This is much maligned but when it is as fruity and | :14:09. | :14:13. | |
refreshing as this, it is easy to fall for the charms. This one comes | :14:14. | :14:21. | |
from the Mosel Valley. This has fruitiness, and a lower level of | :14:22. | :14:26. | |
alcohol it is perfect with spicy food Forsythe an easy lunch time | :14:27. | :14:35. | |
sip! The exotic fanfare of fruit in the Riesling is spot on for | :14:36. | :14:39. | |
preparing with spicy and aromatic flavours. Think about the curry | :14:40. | :14:44. | |
powder, the cumin, the coriander and the mint and the spicy fritters. The | :14:45. | :14:52. | |
sweetness comes from the maple syrup and apples, with this Riesling it is | :14:53. | :14:57. | |
off-dry. That is perfect to wrap around the food. And finally, the | :14:58. | :15:02. | |
chutney with the ginger, this wine has the perfect level of fruitiness | :15:03. | :15:07. | |
and zing to resonate and ride the recipe home! Henry, here is to your | :15:08. | :15:13. | |
crack cracking Cowley flower couscous and the splendid fritters - | :15:14. | :15:22. | |
cheers! Cheers indeed. A bargain this one. | :15:23. | :15:26. | |
I love it. It is not something that I would pick. | :15:27. | :15:32. | |
It is not sweet but semisweet. Great cold. | :15:33. | :15:37. | |
What do you think, Mark? I am not big of Rieslings but that is sharp. | :15:38. | :15:43. | |
There you go. Coming up, Antonio will be preparing | :15:44. | :15:47. | |
some pasta for us. What kind are you making today Antonio? I am making | :15:48. | :15:55. | |
big ravioli. That will have the burrata in it. | :15:56. | :15:58. | |
And don't forget you could ask Antonio or Henry a question if you | :15:59. | :16:02. | |
call this number Now, Let's take a trip to India for this week's food | :16:03. | :16:06. | |
postcard from Rick Stein. He's in the city of Cochin to meet one of | :16:07. | :16:10. | |
the country's top chefs and their first port of call is a very special | :16:11. | :16:12. | |
spice shop. This would be the location where | :16:13. | :16:40. | |
historically they have been storing spices and selling them from. | :16:41. | :16:43. | |
Really? Yes. That looks good. What a great smell. | :16:44. | :16:50. | |
I met up with an important chef, running the kitchens in one of the | :16:51. | :16:55. | |
area's finest hotels. He really knows his stuff. | :16:56. | :17:00. | |
Especially about the spices! Look at that. | :17:01. | :17:03. | |
This is the sort of place that you dream of. We have run through what | :17:04. | :17:08. | |
we are looking at here? Quickly, this is one of the most famous | :17:09. | :17:16. | |
spices from Kerala. The cardamom. There are three grades here. | :17:17. | :17:20. | |
Those are the smaller one, those are the bigger one, and these are the | :17:21. | :17:26. | |
biggest versions, the most costly. And here is mace? Yes. Absolutely. | :17:27. | :17:32. | |
This looks very good. This would be the covering of the | :17:33. | :17:38. | |
nutmeg. Now what they do is break it open. Then they dry it like this. | :17:39. | :17:43. | |
When it is dried it separates. It is one of the best spices that | :17:44. | :17:47. | |
you can get. And that is the dried turmeric | :17:48. | :17:49. | |
there. Yes. | :17:50. | :17:54. | |
You would favour buying it whole like this? Then I need a mill of my | :17:55. | :18:00. | |
own. Ideally, that is what I would like to do but I have so many spices | :18:01. | :18:05. | |
to pound, it is too much. As a part of the local community, I get my | :18:06. | :18:11. | |
spices ground by a particular gentleman. He grinds all of my | :18:12. | :18:14. | |
spices. So you know what you are getting? | :18:15. | :18:17. | |
Yes. OK. You must be excited by the | :18:18. | :18:22. | |
quality. What does it feel like to be in the centre of the spice trade, | :18:23. | :18:26. | |
almost? It is a big responsibility on the shoulders to ensure that each | :18:27. | :18:32. | |
customer and guest is able to get a feel for that. To see that we are | :18:33. | :18:37. | |
utilising the spices and giving the best of the spice to them. | :18:38. | :18:40. | |
I bet. I feel responsible to give that | :18:41. | :18:44. | |
story to the customer to. Let them realise that this is the biggest | :18:45. | :18:48. | |
thing that is happening here. That they must feel it from the food. | :18:49. | :18:53. | |
I love stories about food. Especially if it is combined with a | :18:54. | :18:59. | |
railway journey, set in the old British Raj. And Ajith told me this | :19:00. | :19:06. | |
one about his famous first-class railway mutton curry. | :19:07. | :19:13. | |
Are you sitting comfortably? One day a British officer was travelling | :19:14. | :19:17. | |
down the Malabar coast on a train. He was peckish. As the miles built | :19:18. | :19:22. | |
up, he became ravenous. He followed his nose to the kitchen car and took | :19:23. | :19:28. | |
a bowl of what was served up, a mutton curry. It was far too spicy. | :19:29. | :19:35. | |
The cook wanted to please and added coconut milk to bring down the heat. | :19:36. | :19:40. | |
The officer enjoyed it so much, he declared it fit enough for awful the | :19:41. | :19:46. | |
railway first-class compartments, hence first-class railway mutton | :19:47. | :19:54. | |
curry! I associate when you say to a lot of Indian people, what is this | :19:55. | :20:03. | |
going to be like? "First-class"! So in a hot pan, the vegetable oil and | :20:04. | :20:13. | |
the whole spice, bay leaves, mace, cinnamon, black cardamom, star anise | :20:14. | :20:20. | |
and cloves. Then a piece whizzed up with fresh garlic and ginger. Next, | :20:21. | :20:28. | |
a generous amount of chopped onions. You start to get the flavours of the | :20:29. | :20:32. | |
ginger and the garlic. Yes, the smell is lovely. Ajith, I | :20:33. | :20:38. | |
know that the word curry does not mean a lot to you. With use it in | :20:39. | :20:44. | |
the UK to mean lots of Indian food. But what do you say is the most | :20:45. | :20:49. | |
important thing about a good curry? It must be braised slowly. Cooked on | :20:50. | :20:54. | |
a slow fire, cooked with a lot of love and passion. | :20:55. | :21:01. | |
It is very important. You cannot make a curry in a jiffy. | :21:02. | :21:07. | |
Pam, Pam, balm, all of the ingredients, a high fire, and put it | :21:08. | :21:13. | |
on the stove. That does not make a curry. Now the spices. We have | :21:14. | :21:19. | |
chilli powder. It is a lovely red colour. Around | :21:20. | :21:27. | |
that is? That is coriander powder. A little bit of the turmeric powder. | :21:28. | :21:37. | |
A pinch of garam Marsala. Now we are going to make a small | :21:38. | :21:46. | |
piece with this in hot water. So that will drop the temperature of | :21:47. | :22:03. | |
the pan a bit? If I add the water, it stop it is from burning if I add | :22:04. | :22:10. | |
them straight away in the pan. That makes a lot of sense to me. | :22:11. | :22:14. | |
It does. Now the mutton. These are shanks, | :22:15. | :22:19. | |
marinated in yoghurt and tied with string to keep their shape. Ajith | :22:20. | :22:27. | |
explained that Westerners are used to lamb shanks served on the bone | :22:28. | :22:32. | |
like this, rather than cut into the smaller pieces. | :22:33. | :22:38. | |
Then Ajith put in cashew nut piece and a puree of fresh tomatoes to | :22:39. | :22:45. | |
give it acidity. What happens next? We simmer it for | :22:46. | :22:50. | |
four hours. Four hours? ! The director will be | :22:51. | :23:09. | |
pleased! LAUGHTER | :23:10. | :23:12. | |
What a great looking curry! The spice shop Rick visited looked | :23:13. | :23:15. | |
incredible too with so many amazing things to choose from. The one that | :23:16. | :23:19. | |
caught my attention was mace as it's a spice that's often overlooked but | :23:20. | :23:25. | |
has a very unique aroma. It works particularly well in one of my | :23:26. | :23:28. | |
favourite dishes which is Dover sole with shrimp butter sauce. I will use | :23:29. | :23:37. | |
the mace to make a Dover sole with shrimps. Here is the mace, and here | :23:38. | :23:45. | |
is the nutmeg. So this is the outer casing, we are using this with a | :23:46. | :23:50. | |
nice sauce and lovely English asparagus that has come into season. | :23:51. | :23:56. | |
So, firstly, the first question I have to ask you, what is life like | :23:57. | :24:03. | |
after Formula One? Is it a big come down? No, I am happy, mate. To have | :24:04. | :24:13. | |
a new category to go into. I knew that the F1 time was coming up. My | :24:14. | :24:20. | |
decision was to get away from it. To do some other racing, before you get | :24:21. | :24:26. | |
to a point where you cannot even do that, and you have to hang the | :24:27. | :24:31. | |
helmet up all together. But Le Mans is a big jump. You have | :24:32. | :24:36. | |
done it in the past? There is still a lot for me to learn. The cars are | :24:37. | :24:41. | |
quick, as you know. The technology is similar to Formula One. So a lot | :24:42. | :24:48. | |
of hybrid technology, and advanced technology. We are on a steep | :24:49. | :24:57. | |
learning curve with Porsche. To put it in perspective, Le Mans is | :24:58. | :25:07. | |
a 24-hour car journey. You have the driving stint shared but we go | :25:08. | :25:11. | |
through the night it is a different discipline for me. I have some | :25:12. | :25:16. | |
experienced team-mates. But I will enjoy the track. I enjoy the | :25:17. | :25:21. | |
atmosphere, the driving at night. We can smell the cooking at night, too, | :25:22. | :25:26. | |
it is a good event. We are having a good time. | :25:27. | :25:30. | |
I was told by the bosses at the BBC, two questions about cars, one | :25:31. | :25:35. | |
question about food. So, chives and shallots, any way, | :25:36. | :25:41. | |
moving on to cars again. Good recovery! You are with a new | :25:42. | :25:48. | |
team, Porsche. It is the first time they have done it I since 1998? Yes, | :25:49. | :25:55. | |
16 years ago. They are the most famous brand to win at Le Mans. A | :25:56. | :26:00. | |
little bit of heat to perform. But we will get there. It is a great | :26:01. | :26:05. | |
brand. For me to go there and race off the back of Formula One it is | :26:06. | :26:09. | |
special. And your Formula One career, you | :26:10. | :26:12. | |
have really, you were the one that had to work. Looking at your | :26:13. | :26:16. | |
history, the history of your career in Formula One, you have worked for | :26:17. | :26:22. | |
everything? Yes, I agree with that. I am proud. If I look back to where | :26:23. | :26:27. | |
I started my career. I grew up in a small town in Australia. I managed | :26:28. | :26:32. | |
to have a long career in Formula One. It was special. I have worked | :26:33. | :26:44. | |
with great people. It was a buzz, to be honest. | :26:45. | :26:47. | |
Looking at your career as well, it was late on. You were 14 when you | :26:48. | :26:52. | |
got into a car and your size. You are a tall guy? That is a good | :26:53. | :26:57. | |
point. I was a bit of a late starter. I was not the smallest of | :26:58. | :27:02. | |
guys. Especially in the go carts. That was a nightmare. Even in | :27:03. | :27:07. | |
Formula One, you must be short to fit into the cars, also the weight | :27:08. | :27:11. | |
limit. But that is the wear it was. I got on with it. But I have a | :27:12. | :27:15. | |
question for you, mate, when it comes to fish on the barbecue or | :27:16. | :27:20. | |
chicken, in terms of the thickness of getting the cooking right, cooked | :27:21. | :27:28. | |
through, what is the best way to do it? Cook it on the barbecue over the | :27:29. | :27:34. | |
foil. Unless you want to keep it whole. A whole sea bass on the | :27:35. | :27:40. | |
barbecue is fantastic. Most people try to do fillets on the barbecue, | :27:41. | :27:49. | |
you have a difficulty there. It does not always work. | :27:50. | :27:53. | |
Monkfish is good on the barbecue. I want to get the barbecue out in | :27:54. | :27:57. | |
the summer. Well, that is the question of food | :27:58. | :28:02. | |
gone, back to the cars. You are doing racing? My goal is to | :28:03. | :28:09. | |
do Le Mans. That would be my dream. I will give you some tips. | :28:10. | :28:16. | |
I do it on a club level. You told me about the racing, when I go you have | :28:17. | :28:24. | |
to sign in and but as you have been in Formula One... Go on, tell the | :28:25. | :28:28. | |
story. Generally, they know who you are, I | :28:29. | :28:34. | |
don't always have to take my driving licence. I had to find it again and | :28:35. | :28:38. | |
dig it out. They asked me to bring it. So a | :28:39. | :28:43. | |
little surreal. But that is the way it is. They want to see it. We have | :28:44. | :28:49. | |
all types of drivers in different categories. | :28:50. | :28:53. | |
You have been busy since finishing Formula One, you are now a qualified | :28:54. | :28:58. | |
helicopter pilot? That was a great challenge. I have to use it or lose | :28:59. | :29:03. | |
it. I have to keep the top two inches working. I really enjoyed the | :29:04. | :29:07. | |
aviation side. Who knows where that will end up in | :29:08. | :29:11. | |
terms of flying. And about the season this year. The | :29:12. | :29:16. | |
new regulates -- regulations, the new cars, it is a weird sound? They | :29:17. | :29:24. | |
are quiet. Formula One was in a time warp with the engines. They are now | :29:25. | :29:30. | |
using engines that are ten years ahead of maybe where they need to | :29:31. | :29:35. | |
be. But Formula One, ultimately, the drivers must be pushed to the limit. | :29:36. | :29:39. | |
That is what we sign up to do. That is the skill-set. For me, that is | :29:40. | :29:44. | |
the frustration. There is more saving going on in terms of | :29:45. | :29:49. | |
conserving the engines, the cars, the tyres. | :29:50. | :29:52. | |
Are the cars quicker? They are slower. They have to save the fuel. | :29:53. | :29:57. | |
So if you compare what they were doing five or six years ago, they | :29:58. | :30:01. | |
are slower. It is not the driver, it is the technology. The drivers are | :30:02. | :30:05. | |
still handy. But that is the rules. That is the way that the governing | :30:06. | :30:09. | |
body and the manufactures want to go. | :30:10. | :30:13. | |
Looking back at your career. I mentioned the British Grand Prix, | :30:14. | :30:17. | |
that was special but for the Monaco Grand Prix, is that the one that | :30:18. | :30:21. | |
everybody wants? It is a hard weekend to put together. So to win | :30:22. | :30:25. | |
there, it is special. It still has a little bit of the romance about it. | :30:26. | :30:32. | |
It is a very traditional event. Every driver I think, to have the | :30:33. | :30:38. | |
pod Yule there, to get up there on the carpet, obviously with Prince | :30:39. | :30:42. | |
Albert. I am not big on the royal stuff but it is a different podium | :30:43. | :30:48. | |
it is more traditional it is a very, very difficult race to one. One that | :30:49. | :30:51. | |
the drivers want to get. Well, best of luck to Le Mans. I | :30:52. | :30:58. | |
have put a message on Twitter, a piece of footage of you in 1998? | :30:59. | :31:03. | |
Yes. There were some crashes back in the cars. | :31:04. | :31:08. | |
200 miles an hour, the car flipped and ended up in a wood. | :31:09. | :31:14. | |
Very, very dangerous days, mate. Well, there you go. Very best of | :31:15. | :31:22. | |
luck in Le Mans. The recipe for that is on Ceefax! So | :31:23. | :31:30. | |
what will I be cooking for Mark at the end of the show? It could be his | :31:31. | :31:34. | |
food heaven, carrots and a very special carrot cake. The carrots are | :31:35. | :31:37. | |
grated in a cake mixture along with pecans, lemon zest, sultanas and | :31:38. | :31:40. | |
raisins. It's baked and covered in creme fraiche icing and topped with | :31:41. | :31:44. | |
more nuts and candied baby carrots. Or Mark could be facing food hell, | :31:45. | :31:47. | |
battered fish, in particular a fillet a cod. The fish is dipped | :31:48. | :31:51. | |
into a batter enriched with beer and cider vinegar then deep fried. It's | :31:52. | :31:54. | |
served with home-made mushy peas, tartare sauce and chips. Some of our | :31:55. | :31:58. | |
viewers and the chefs in the studio get to decide Mark's fate today. But | :31:59. | :32:02. | |
you'll have to wait until the end of the show to see the final result. | :32:03. | :32:05. | |
Now it's time for more action from Celebrity Masterchef. The hopefuls | :32:06. | :32:09. | |
have been split into teams are off to help with lunch in two of | :32:10. | :32:12. | |
London's top restaurants. Take a look. Today, they are being sent out | :32:13. | :32:20. | |
in pairs to experience their first lunch time service in a restaurant | :32:21. | :32:26. | |
kitchen. Shane and Brian are arriving at Angler. A seafood | :32:27. | :32:30. | |
restaurant in the heart of the City of London. In charge of service, is | :32:31. | :32:37. | |
head chef, Tony Fleming. Good morning, against. | :32:38. | :32:43. | |
Good morning. Obviously with the seafood, everything is cooked | :32:44. | :32:47. | |
last-minute. Seconds are precious so. Focus and listen to what I say. | :32:48. | :32:52. | |
We will see what you are made of. Service is in three hours' time. | :32:53. | :32:57. | |
Brian and Shane will be cooking one dish from the main menu. | :32:58. | :33:07. | |
The dish you are in charge of it pan-roasted halibut. Crushed | :33:08. | :33:13. | |
potatoes and a sauce veerj. So, the fish. Season it before it | :33:14. | :33:20. | |
goes into the pan. Like that. Give it 30 seconds there. | :33:21. | :33:24. | |
That will colour it slightly. A little bit of golden brown. Then | :33:25. | :33:29. | |
into the oven for two minutes. Next, the potatoes. A squeeze of olive | :33:30. | :33:33. | |
oil, crushed with the back of a fork. Chopped chives and a good | :33:34. | :33:39. | |
spoonful of crab. Mix the potatoes together. That is it, done. Just to | :33:40. | :33:47. | |
glaze the fish, finish it off with a knob of butter. That is it done. The | :33:48. | :33:53. | |
fish is there on top of the potatoes. A nice selection of herbs. | :33:54. | :34:02. | |
Take the sauce and give it is mix. The job is done. | :34:03. | :34:11. | |
Brian, the dish you are in charge of a roast langoustines. Slow cooked | :34:12. | :34:17. | |
pork belly, cauliflower and golden racence. | :34:18. | :34:21. | |
That is starting to brown nicely. This will obviously boil up. A good | :34:22. | :34:26. | |
pinch of raisins. When it boils it goes into the oven. That takes a | :34:27. | :34:31. | |
minute or two. Now start the langoustines. It is a 50-second | :34:32. | :34:37. | |
turn, a knob of butter, the lemon juice and then it is finished. A | :34:38. | :34:44. | |
line of cauliflower puree. The pork belly, langoustine, in a line, one, | :34:45. | :34:50. | |
two, three. Two pieces of cauliflower. Olive oil and rock | :34:51. | :34:59. | |
salt. That is that dressed. Finally, the coriander. | :35:00. | :35:14. | |
Miranda and Shappi are cooking at the Criterion Restaurant in | :35:15. | :35:23. | |
Piccadilly Circus. Running the passe is the head chef, Matthew Foxon. | :35:24. | :35:31. | |
Come with me. Today is a very full-on day. | :35:32. | :35:36. | |
During the service, Shappi is cooking a supreme of Guinea fowl, | :35:37. | :35:44. | |
crispy potato galette and braised guinea fowl leg, with Savoy cabbage | :35:45. | :35:52. | |
and a guinea fowl jus. Take the guinea fowl, put it in the | :35:53. | :35:58. | |
oven, eight minutes. There we go. A handful of cabbagement straight | :35:59. | :36:04. | |
into the hot pan. Then we want to add vegetable stock into that and | :36:05. | :36:12. | |
steam it quickly. We put in a spoonful of the plum | :36:13. | :36:21. | |
sauce in the centre of the plate. Then a spoonful of cabbage. | :36:22. | :36:27. | |
The potato galette between and on the plate. And the guinea fowl jus | :36:28. | :36:33. | |
from the carcass of the guinea fowls, that is the final plate. | :36:34. | :36:44. | |
Before the service we pop one in. We get a golden brown colour on it like | :36:45. | :36:48. | |
that. Miranda's dish is a lamb, spinach | :36:49. | :36:56. | |
and mushroom spring roll, with a mushroom puree and a lamb jus. | :36:57. | :37:04. | |
So, the saute spinach. A little bit of butter inside there. You can see | :37:05. | :37:08. | |
that the butter is start starting to burn. Now drain it out. | :37:09. | :37:14. | |
Right, now we get plating. OK? Yep. | :37:15. | :37:21. | |
In the centre of the plate we are putting the mushroom puree, the | :37:22. | :37:28. | |
spinach and then we slice it on the diagonal. | :37:29. | :37:35. | |
Wow, look at that. To finish it off, a little bit of | :37:36. | :37:41. | |
lamb jus on the plate. That is how I will expect every plate to go out. | :37:42. | :37:51. | |
It looks stunning. It has just gone 12.00pm. Over in | :37:52. | :37:56. | |
the City, the lunch time rush is about to begin for Shane and Brian. | :37:57. | :38:01. | |
We cannot send anything unless it is perfect. | :38:02. | :38:09. | |
Good luck, mate. Good luck, mate. I don't think we will be laughing | :38:10. | :38:18. | |
after this, too much! Snow no. Three langoustines, three main | :38:19. | :38:22. | |
course. Yes, chef. Three at once? Yes. | :38:23. | :38:27. | |
Perfect. You have to do a straight line. Calm | :38:28. | :38:33. | |
down, breathe, a nice fluid motion. Composed. A touch more puree. Stop | :38:34. | :38:39. | |
shaking it will not do you any favours. | :38:40. | :38:47. | |
Did you dress it with olive oil and salt? No. | :38:48. | :38:53. | |
We cannot wait any longer. He is waiting at the door, he is wondering | :38:54. | :38:58. | |
where the food is. That tells me you are too slow. | :38:59. | :39:01. | |
OK. On the other side of the kitchen, | :39:02. | :39:10. | |
Shane is busy working on his first order. | :39:11. | :39:14. | |
Three halibut on the go. Ready? Three portions of sauce. | :39:15. | :39:21. | |
Getting there, chef. A knob of butter. Don't smash the | :39:22. | :39:27. | |
fish up. Seriously, it looks beautiful. Give me every single one | :39:28. | :39:33. | |
like that, it will be fine. Right, a herb salad for three? Nice. Nice. | :39:34. | :39:43. | |
Service here. Wipe the plates. You can see if everyone's nerves | :39:44. | :39:46. | |
survive the lunch service in about 20 minutes or so. Still to come this | :39:47. | :39:50. | |
morning on Saturday Kitchen Live. Ken Hom and Ching-He Huang are | :39:51. | :39:53. | |
visiting Ken's home city of Guangdong in China. After a trip to | :39:54. | :39:59. | |
the fish market Ken and Ching prepare steamed scallops along with | :40:00. | :40:02. | |
stir fried razor clams for some local chefs. It's the Grand National | :40:03. | :40:06. | |
later here on BBC One and we've got two THOROUGH-BRED chefs in the | :40:07. | :40:08. | |
studio ready to JOCKEY for position on the omelette board. Will Antonio | :40:09. | :40:13. | |
or Henry be able to GALLOP to the centre of the pan or will they FALL | :40:14. | :40:22. | |
AT THE FIRST HURDLE? I have waited a year for this! That's today's | :40:23. | :40:26. | |
Saturday Kitchen omelette challenge, live, a little later on. And will | :40:27. | :40:29. | |
Mark be facing food heaven, a layered carrot cake with candied | :40:30. | :40:32. | |
carrots? Or food hell, cider battered cod with mushy peas and | :40:33. | :40:35. | |
tartare sauce? Right, let's cook and our next dish comes from the | :40:36. | :40:38. | |
Godfather of Italian food himself. It's Antonio Carluccio. What are you | :40:39. | :40:51. | |
making today? Ravioloni! That is a big one, right? Yes. The most | :40:52. | :40:56. | |
important thing is the filling. It is the burrata. | :40:57. | :41:00. | |
So, this is standard mozzarella, buffalo milk? Yes, I wanted to show | :41:01. | :41:06. | |
you the difference. See here, this is the... This is the mozzarella it | :41:07. | :41:14. | |
is quite dense. If it is a good one, a little milk should come out. | :41:15. | :41:20. | |
Is that a good one? No, it should be fresher. | :41:21. | :41:24. | |
Fresher, guys, fresher! It is difficult. It should be done in the | :41:25. | :41:29. | |
morning. This is the burrata. Look at this. Look at this. | :41:30. | :41:35. | |
Is that cream? It is better than butter. It is like a double cream. I | :41:36. | :41:40. | |
do the chunks ready to put into the dish. | :41:41. | :41:45. | |
Now, you have to eat this one fresh. Yes. It is fantastic. It is really | :41:46. | :41:51. | |
double creamy! Now we start here with the flour. | :41:52. | :41:58. | |
Sieve it. Would this be double zero flour? | :41:59. | :42:04. | |
Yes. That is basically a finer grain? Yes. | :42:05. | :42:11. | |
It is more refined. Now, you have been busy, have you in | :42:12. | :42:17. | |
Mark's neck of the woods, in Australia? Yes, in July we are going | :42:18. | :42:23. | |
to Australia to look for some black truffles and to publicise the new | :42:24. | :42:28. | |
book about pasta! The reason you are doing this. | :42:29. | :42:33. | |
In Australia they love me. They are more Italians than the Italians in | :42:34. | :42:45. | |
Italy! They keep everything and do everything right for the recipe. | :42:46. | :42:49. | |
Now, it is important to have 300 Grand Nationals of flour. Two egg | :42:50. | :43:05. | |
eggs. We have the puree of spinach. Do you steam it? You boil it. | :43:06. | :43:11. | |
So then dry it really well and puree it? Yes. | :43:12. | :43:16. | |
??FORCEDYE Now Now you see we have a little bit of dough. | :43:17. | :43:23. | |
Do you always make pasta by hand? It depends. | :43:24. | :43:31. | |
It depends on the situation. I do both. | :43:32. | :43:36. | |
Now, yes. I would love to say to you, James, I freely more English! | :43:37. | :43:54. | |
James, fetch me the pasta! Lovely. What now, chef? Now we have the | :43:55. | :43:59. | |
pasta sheets. That is thin. A little bit of this. | :44:00. | :44:09. | |
You have potential, James. I am trying. It is coming on. | :44:10. | :44:17. | |
Antonio was on my first ever Saturday Kitchen. I always remember | :44:18. | :44:23. | |
the dish. It was stuffed cut let's with rosemary. | :44:24. | :44:26. | |
Yes. I like to lick the fingers! Happy | :44:27. | :44:37. | |
with that? No, usually we put a bit of white of egg. But I prefer the | :44:38. | :44:41. | |
water. Otherwise it becomes too thick and it sticks like this in the | :44:42. | :44:46. | |
same way. I do this in order to avoid the | :44:47. | :44:54. | |
moisture coming out. Then you cover it with the other one. | :44:55. | :45:00. | |
When was the first time you made pasta? I was a student in veena. I | :45:01. | :45:07. | |
wanted the food that my mother cooked, so I had to do it. Since | :45:08. | :45:11. | |
then I have cooked millions of pasta. | :45:12. | :45:15. | |
Did you call your mother for the recipe? Yes, like a little girl! So, | :45:16. | :45:22. | |
the sauce for, this you have butter and rosemary. | :45:23. | :45:26. | |
You are fantastic. The butter and the rosemary and the pine nuts. The | :45:27. | :45:31. | |
pine kernels are slightly toasted. This is so easy to do this here. | :45:32. | :45:37. | |
Don't believe that it is difficult to make fresh pasta. | :45:38. | :45:41. | |
There you are. You can make these in advance and | :45:42. | :45:47. | |
put them in the fridge? You can but not for too long. The moisture | :45:48. | :46:02. | |
inside per rates the pasta. -- perforates. | :46:03. | :46:16. | |
Now the boiling water with a little salt and the pasta goes in. | :46:17. | :46:21. | |
Is this from a particular region in Italy? It is from Puglia. | :46:22. | :46:33. | |
There they have wonderful cows. Happy cows but not buffalo? No. That | :46:34. | :46:41. | |
is why they make it from cow's milk! So, this book of your, how many is | :46:42. | :46:47. | |
it in total now? This is number 20, I think. Not on pasta alone. The | :46:48. | :46:54. | |
people that read it, they are keen on cooking pasta in different ways. | :46:55. | :46:59. | |
We have 600 shapes of pasta. We have an equal number of sauces, | :47:00. | :47:05. | |
the fantasy is the limit. And the sim lift is the key. That is | :47:06. | :47:11. | |
it cooked now. And the ratio of salt to water is | :47:12. | :47:17. | |
important? Yes, ten Grand Nationals of salt per litre of water. Is that | :47:18. | :47:26. | |
like sea water or less? No. It is less. | :47:27. | :47:32. | |
Look at this. I am glad that the burrata has not | :47:33. | :47:38. | |
come out. So, if you cook it for too long, the | :47:39. | :47:44. | |
cheese will come out? Yes. You are wonderful. | :47:45. | :47:57. | |
Now a bit of cheese on there. Now, of course all of today's studio | :47:58. | :48:00. | |
recipes, including this one from Antonio are on the website go to: | :48:01. | :48:03. | |
bbc.co.uk/saturdaykitchen. This is easy, really. I don't like to stack | :48:04. | :48:08. | |
them one on top of the other. Just look at this. Wonderful. | :48:09. | :48:17. | |
And a bit of the sauce. So that is just the butter, the | :48:18. | :48:23. | |
rosemary, and the pine nuts? Yes, this is simplicity in itself. | :48:24. | :48:31. | |
Just a touch of parmesan. I always say to this, Bob's me uncle! So, | :48:32. | :48:44. | |
tell us the name of the dish? It is ravioli with burrata. | :48:45. | :48:53. | |
That is what it is! Right, this is where you get to dive into this one. | :48:54. | :48:57. | |
Tell us what you think. It looks beautiful. | :48:58. | :49:01. | |
That cheese is really special. It is fantastic. | :49:02. | :49:09. | |
And the key to mozzarella is to get it as fresh as possible? Yes. | :49:10. | :49:16. | |
Delicious. Where do you get it in this country? A good supplier will | :49:17. | :49:23. | |
import it from Italy, the day after. They keep it in water, the whey. But | :49:24. | :49:34. | |
that should be good. Would you use the stuff from the | :49:35. | :49:41. | |
supermarket? Oh, there you go. You have to get a supplier... ! Right, | :49:42. | :49:46. | |
we need some wine to go with this. Our expert, Olly Smith has been in | :49:47. | :49:50. | |
Lewes in East Sussex this week. So what did he choose to go with | :49:51. | :50:02. | |
Antonio's tasty ravioli? With Antonio's ravishing ravioli, and the | :50:03. | :50:08. | |
Mediterranean splendour, you may be tempted to go for a crisps bottle of | :50:09. | :50:15. | |
white, such as this Pinot Grigio. However, with the cream creamy | :50:16. | :50:22. | |
cheese, a wine that is more lucksure rant would be Finest Soave Superiore | :50:23. | :50:27. | |
Classico. As the name suggests, it is super suave! This comes from the | :50:28. | :50:34. | |
north-east of Verona. It is made from the 100% garganic grapes. To | :50:35. | :50:45. | |
get the best of the bottle, like for the words Soave and superiore. | :50:46. | :51:00. | |
There is a glorious richness to every sip. Think about the cream, | :51:01. | :51:04. | |
for that you need to avoid a wine that is sharp. This is perfect as it | :51:05. | :51:11. | |
is soft and lemony. The pasta gives shape and structure, a portion of | :51:12. | :51:16. | |
the wine here is fermented in oak barrels, that gives backbone to prop | :51:17. | :51:22. | |
up the pasta. And the rosemary and pine nuts, for that you need a wine | :51:23. | :51:27. | |
like this one, packed full of all-singing, all-dancing, sunny | :51:28. | :51:37. | |
Italian glory. Antonio, here is to your rocking ravioli. Cheers! Cheers | :51:38. | :51:43. | |
indeed. Again, another great choice here. | :51:44. | :51:47. | |
Yes, this is very light. Very possible for every occasion. | :51:48. | :51:51. | |
It is interesting to look out for the words on it? Yes, the Superiore. | :51:52. | :52:06. | |
That mean it is is just better! What do you think of that? Great. | :52:07. | :52:12. | |
Right, let's get back to Celebrity Masterchef. The competitors have | :52:13. | :52:16. | |
been split into two teams and we re-join the action with the girls' | :52:17. | :52:20. | |
team in the midst of a busy lunch service! Take a look. Over in | :52:21. | :52:33. | |
Piccadilly, the service is under way for Shappi and Miranda. | :52:34. | :52:41. | |
Check-on! One soup, one shellfish, followed by two lamb, medium. | :52:42. | :52:44. | |
Yes, chef. Thank you. | :52:45. | :52:55. | |
The spinach on top? OK. They want it medium. That is fine. Push it on top | :52:56. | :53:01. | |
of the spinach. Please stay. Don't fall over. | :53:02. | :53:07. | |
Push the lamb down a little more. Try not to pile the spinach in the | :53:08. | :53:12. | |
middle. Try to keep it flat. Service, please. | :53:13. | :53:19. | |
Shappi's first orders for guinea fowl are in. | :53:20. | :53:26. | |
Guinea fowl in. In. | :53:27. | :53:32. | |
Let's go. In, oh, in the thing? In the oven. We do need to cook them. | :53:33. | :53:39. | |
Put two on the same plate. I only want two in, not five. Oh, right. | :53:40. | :53:52. | |
Close the door. You will have to work quicker. This | :53:53. | :53:56. | |
is painful. Right. I will have to step in here and sort | :53:57. | :54:01. | |
this out. Can you count how many guinea fowl | :54:02. | :54:06. | |
you have got and start putting them in the oven. | :54:07. | :54:13. | |
OK. Two. One. I only have one. I only have one. | :54:14. | :54:18. | |
You, one, two, three, six, seven guinea fowl. Blimey! Back in the | :54:19. | :54:30. | |
City, the restaurant is at full capacity. | :54:31. | :54:36. | |
Prian is overwhelmed with orders for his langoustine and pork belly dish. | :54:37. | :54:45. | |
Now we are really in trouble. It appears that I am on my own, yes. | :54:46. | :54:53. | |
Brian, are you listening, there are three more, so four, two, two, | :54:54. | :55:02. | |
three, yes? Nightmare. God almighty! While Brian gets help with the dish, | :55:03. | :55:06. | |
orders for Shane's halibut are flying in. | :55:07. | :55:10. | |
Shane you have five halibut away, five? It is crunchtime, keep it | :55:11. | :55:18. | |
together. Go down now and we all go down. Get the pan on. | :55:19. | :55:32. | |
He's focussed. In the zone. He could be quicker. But it is his first day. | :55:33. | :55:38. | |
He is so focussed. Not flapping at all. It is good. Good. Good Shane, | :55:39. | :55:45. | |
well done. Very good. Very good. OK. Go! Across town, service is drawing | :55:46. | :55:51. | |
to a close. But there is no respite for Miranda. | :55:52. | :55:54. | |
How many lambs do you have working? Loads. | :55:55. | :56:00. | |
That is not a number. How many? Five, six, seven, eight. . | :56:01. | :56:06. | |
You have them in sequence. You know which is coming out first? Yes. I | :56:07. | :56:11. | |
hope I know which is coming out first. I have no idea. Just keep | :56:12. | :56:17. | |
stirring the sauce. My default setting - stir the sauce! There is a | :56:18. | :56:22. | |
lot coming at once. I have to work on my presentation a little more. . | :56:23. | :56:27. | |
The chef is so particular about how it looks. | :56:28. | :56:31. | |
Meanwhile, Shappi is struggling to keep up with the frontic pace of the | :56:32. | :56:40. | |
kitchen. Check-on, one soup, one guinea fowl. | :56:41. | :56:49. | |
Listen up, another guinea fowl. Just to get the garnish on the plate for | :56:50. | :57:00. | |
two is a struggle. OK, let's go. I know what it feels like to be | :57:01. | :57:03. | |
waiting for my food and it not being here. You cannot mess with people | :57:04. | :57:08. | |
when they are hungry. OK, service, please. | :57:09. | :57:18. | |
Guys, can you come here, please. Thank you very much, I think you | :57:19. | :57:22. | |
have done a great job for a busy lunch. Can we wipe down the | :57:23. | :57:28. | |
sections, it is the end of service. Thank you very much. Thank you. Wow! | :57:29. | :57:37. | |
It was a busy service. I was not massively impressed but I was not | :57:38. | :57:42. | |
disappointed at the same time. Shappi struggled. About quite slow | :57:43. | :57:50. | |
but her presentation was slow. Miranda did very well. She struggled | :57:51. | :57:54. | |
on a few of the orders but on the whole she did very well. | :57:55. | :58:02. | |
For Brian and Shane, service is winding down. | :58:03. | :58:08. | |
Brian, four more pork belly on. Yes, chef. Just the langoustines to go | :58:09. | :58:15. | |
in, chef. It's the last one. Make it nice to | :58:16. | :58:22. | |
finish on a good note. That's it. | :58:23. | :58:28. | |
Did you get help with that, or is that your own work? All my own work | :58:29. | :58:36. | |
Did you help him on that? No. Really? OK, don't get too carried | :58:37. | :58:48. | |
away. What table? 25. 25? Chef! Thank you! Shane, this is what we | :58:49. | :59:01. | |
remember you by, this is the last four, make it perfect. You have | :59:02. | :59:07. | |
quite a daintyy touch for such a butch lad, do you know that? I've | :59:08. | :59:15. | |
been in a boyband, sir! So, call for service. Table nine, and table 11. | :59:16. | :59:21. | |
OK, Shane. That is the end of your service. Well done. | :59:22. | :59:26. | |
Yes, chef. 60 covers in the space of 45 | :59:27. | :59:31. | |
minutes. It was a tough service. Tough for anyone. Brian was a little | :59:32. | :59:36. | |
like a rabbit in the head lights, and the last two or three tables he | :59:37. | :59:45. | |
sent were great. Cleaner. He was good. Shane, he did what I told him | :59:46. | :59:52. | |
and he took it on board. He was impressive. That was good to see. | :59:53. | :59:57. | |
Service is over but the celebrity chefs have to go back to | :59:58. | :00:00. | |
headquarters to fight for their next place in the competition. | :00:01. | :00:05. | |
And you can see who's next to leave the competition on next week's show. | :00:06. | :00:08. | |
Right, it's time to answer a few of your foodie questions. | :00:09. | :00:09. | |
Right, it's time to answer a few of your Each caller will also help us | :00:10. | :00:13. | |
decide what Mark will be eating at the end of the show. So who do we | :00:14. | :00:22. | |
have first on the line? It is a alengths alengthsying alengthsyings | :00:23. | :00:26. | |
-- Alexis from Scotland. What is your question for us? I have king | :00:27. | :00:32. | |
prawns. I am looking to cook them in a way without chilli, cream or | :00:33. | :00:38. | |
coriander. Just boil them with a little bit of lemon and oil, that is | :00:39. | :00:42. | |
it. There you go. | :00:43. | :00:46. | |
When you get it that fresh, you don't have to do anything with them. | :00:47. | :00:51. | |
How long do you boil them for? Half a minute. Depending on the size. | :00:52. | :00:56. | |
What dish would you like to see, food heaven or food hell? Food | :00:57. | :01:03. | |
herselfen, please. And Anne from Scunthorpe, what is | :01:04. | :01:10. | |
your question? Can the chefs give me ideas to encourage my son to eat | :01:11. | :01:16. | |
disguised vegetables, so he does not know he is eating them. Firstly, | :01:17. | :01:22. | |
there is a debate to say whether or not you disguise or not. Some say | :01:23. | :01:27. | |
not to. Secondly, add vegetables for starters, so broccoli are olive oil | :01:28. | :01:34. | |
and lemon juice and green beans, they will eat them. Thirdly, if you | :01:35. | :01:40. | |
tell them that there is stuff hiding in the veg, like Superman, that | :01:41. | :01:46. | |
helps as well. And with root vegetables, if you grate them up, | :01:47. | :01:53. | |
and do a batter with the flour you can make little fritters. They love | :01:54. | :01:58. | |
those. So disguise them, serve them on their own and tell them that they | :01:59. | :02:05. | |
are Superman! Brand them. They are fighting against all of this | :02:06. | :02:11. | |
exciting stuff! It would be the A-Team for me! What dish would you | :02:12. | :02:15. | |
like to see, food heaven or food hell? Heaven, please. | :02:16. | :02:22. | |
And Virginia from Le Mans, are you really there? About ten minutes | :02:23. | :02:25. | |
away. Well, near enough. You will be able | :02:26. | :02:29. | |
to hear the cars in June. What would you like to ask us? I have lots of | :02:30. | :02:35. | |
frozen fruit from the summer. Blackberries, raspberries. Red | :02:36. | :02:40. | |
currents. I want to do something with them rather than jam! OK. | :02:41. | :02:45. | |
Fantastic. I would cook them with a bit of sugar. A little water and | :02:46. | :02:52. | |
make granitas with them. Put them in the deep freeze and then from time | :02:53. | :02:57. | |
to time break the crystals and then you have granita. | :02:58. | :03:03. | |
I would go something from over here, summer pudding. Make an amazing | :03:04. | :03:09. | |
sauce with icing sugar and make a summer pudding. | :03:10. | :03:14. | |
But that is better fresh. What dish would you like to see, | :03:15. | :03:20. | |
food heaven or food hell? Heaven! Heavitown is! Amy from London it is | :03:21. | :03:27. | |
your birthday, I believe? It is. Happy birthday! It is rude to ask | :03:28. | :03:36. | |
how old you are but happy birthday! What question do you have for us? I | :03:37. | :03:41. | |
would like to cook something with aubergines. | :03:42. | :03:47. | |
Well, bark cue them. Slice them into long slices. About a centimetre | :03:48. | :03:52. | |
thin. Put in olive oil and salt and pepper. Barbecue them and put them | :03:53. | :04:00. | |
in a dish. Sprinkled on dop. Add parsley, feta cheese. I think that | :04:01. | :04:08. | |
the couscous would work. Roast the aubergines and do the exact same | :04:09. | :04:13. | |
recipe you made today. I like a touch of vinegar in the salad. | :04:14. | :04:22. | |
Too many chefs! What dish would you like to see at the end of the show? | :04:23. | :04:28. | |
Hell, just for the chips, I'm afraid! Vera, what is your question? | :04:29. | :04:36. | |
I have been growing Italian vegetables but I would like to grow | :04:37. | :04:44. | |
cavalo Nero. I think that is fantastic. | :04:45. | :04:53. | |
Cavalo is cabbage. They are longish leaves. The centre is harder, you | :04:54. | :04:59. | |
take the sides of the leaf and put it into a pan with a little bit of | :05:00. | :05:06. | |
oil and garlic and chilli and water. All together. The lid on, when the | :05:07. | :05:13. | |
water is finished, the veg is ready. It is brilliant with calves liver. | :05:14. | :05:21. | |
It is delicious. What dish would you like to see, | :05:22. | :05:27. | |
food heaven or food hell? Heaven. Now, I have to say, at remonths, | :05:28. | :05:37. | |
when you are spinning around at 60 miles an hour, is there anything you | :05:38. | :05:42. | |
are thinking if you get spun up into the air? You want it to be quick. | :05:43. | :05:49. | |
You don't want any pain! Now, five questions about food, and next 25 | :05:50. | :05:54. | |
questions about cars coming up in ten minutes! It is time for the | :05:55. | :06:04. | |
omelette challenge. Paul Rankin has been in the centre | :06:05. | :06:08. | |
of our pan for over a year now with 17.52 seconds. Henry, how are you | :06:09. | :06:12. | |
feeling today? You can choose what you like from the ingredients put in | :06:13. | :06:15. | |
front of you. I'll taste them to make sure they're omelettes and not | :06:16. | :06:19. | |
scrambled eggs. The clock stops when your omelette hits the plate. Let's | :06:20. | :06:22. | |
put the clocks on the screen please. So, are you both ready? Three, two, | :06:23. | :06:25. | |
one, go! That might stick, chef! No! My goodness! You wanted scrambled | :06:26. | :06:58. | |
eggs? Yes! I'll take scrambled eggs. That is OK. | :06:59. | :07:02. | |
I can handle it. You need salt on it. | :07:03. | :07:16. | |
It has made all the difference! That is actually an omelette. You have | :07:17. | :07:21. | |
been practising. I haven't. | :07:22. | :07:27. | |
You have, you liar! Right, on the board, Antonio, even with the | :07:28. | :07:33. | |
scrambled eggs, I will put you on our board. That is wonderful. Less | :07:34. | :07:41. | |
than 55, I think. You were faster. | :07:42. | :07:45. | |
You can take that home. Thank you. A lot faster. It is like | :07:46. | :07:51. | |
qualifying. Are you ready? Yes. | :07:52. | :07:58. | |
You did it in 18... No? O?! No, you didn't! | :07:59. | :08:01. | |
LAUGHTER You did it in 40. 68 seconds! Let's | :08:02. | :08:12. | |
stick you down there. Henry... You did it quicker as well. | :08:13. | :08:27. | |
You did it in 26. 96. That moves you about there. | :08:28. | :08:31. | |
Still pretty good. It is a shame as I wanted to put one | :08:32. | :08:36. | |
of you in the bin. Because this was the sound effect especially for | :08:37. | :08:50. | |
you... I will not say anymore. So will Mark get his food heaven, a | :08:51. | :08:53. | |
layered carrot cake with candied carrots? Or his food hell, battered | :08:54. | :08:56. | |
cod with mushy peas and tartare sauce? Henry and Antonio will make | :08:57. | :08:59. | |
their choices whilst we enjoy another fascinating film from Ken | :09:00. | :09:02. | |
Hom and Ching-He Huang. They're touring around China exploring the | :09:03. | :09:04. | |
country's incredible food culture. Today, Ken is returning to the area | :09:05. | :09:08. | |
he grew up in, Guangdong and he's taking Ching to see a very unusual | :09:09. | :09:20. | |
market! We're in the final leg of our journey across China. We have | :09:21. | :09:26. | |
arrived in the Cantonese province of Guangdong, my parent's birthplace | :09:27. | :09:30. | |
and my spiritual home. I was last here in 1989 in the | :09:31. | :09:37. | |
summer. For me it is exciting to be here, because I can understand what | :09:38. | :09:40. | |
everyone is saying. I can't wait. I really can't wait. | :09:41. | :09:45. | |
It is the first time in Guangdong. I could not have a better translator. | :09:46. | :09:50. | |
We are spending four days in the capital, before going our separate | :09:51. | :09:55. | |
ways to our family and ancestral homes. This is the climax of our | :09:56. | :10:00. | |
entire journey. I'm crossing the South China Sea to | :10:01. | :10:06. | |
Taiwan. Where my food journey began at my grandmother's knee. | :10:07. | :10:11. | |
Here in Guangdong, I am reited with family I have not seen for 23 years. | :10:12. | :10:17. | |
You know we Cantonese are often called the Sicilians of China. We | :10:18. | :10:22. | |
are loud, boisterous. The food is like the greatest, we think! | :10:23. | :10:35. | |
Guangdong is home to South China's largest fish market. | :10:36. | :10:38. | |
This market is open 24/. this is where my culinary soul is. | :10:39. | :11:33. | |
Oh, my God. Look, baby crocodiles. Have you ever eaten it? I have never | :11:34. | :11:38. | |
cooked it at all. It tastes like chicken. | :11:39. | :11:44. | |
Has he been bitten? Yes, he has been bitten. Oh, my gosh. Look, turtles. | :11:45. | :11:50. | |
Surely this is not for eating. Yes, of course, it is for the pot. | :11:51. | :11:55. | |
They are not pets. We don't have the same concept about things as pets. I | :11:56. | :11:59. | |
think that is changing now. It is changing. I mean shark's fin | :12:00. | :12:03. | |
for example has been banned throughout China. I hope that turtle | :12:04. | :12:10. | |
soup will be on that same list. That same ginneda. I think it is cruel. | :12:11. | :12:14. | |
There are some things you just don't need to eat. You have to think about | :12:15. | :12:19. | |
when people did not have enough to eat. There was famine it is hard to | :12:20. | :12:22. | |
judge when you don't have anything to eat. | :12:23. | :12:27. | |
Yes but times have changed. Things move on. China, and their food, like | :12:28. | :12:34. | |
modernisation, it needs to change as well. | :12:35. | :12:41. | |
We are off to get some more conventional fair like these razor | :12:42. | :12:46. | |
clams. The meat is coming out of the shell. | :12:47. | :12:50. | |
The way to tell it is fresh is if you touch them. If they squirt water | :12:51. | :12:59. | |
out... See? These are good eating. The Cantonese like everything | :13:00. | :13:04. | |
straight from the sea. I have my eye on fresh scallop. | :13:05. | :13:09. | |
We Cantonese believe in never guilding the lily. So when the | :13:10. | :13:13. | |
ingredients are fresh, you highlight it. The Cantonese prize their pallet | :13:14. | :13:21. | |
as one of the best in China, as the food is unadorned because it is so | :13:22. | :13:29. | |
fresh. Freshness to suss like the Eldorado! Here, the we are taking | :13:30. | :13:43. | |
over the kitchen with our fresh purchases. | :13:44. | :13:50. | |
I'm cooking steamed Cantonese scallops with chilli, spring onion | :13:51. | :13:54. | |
and garlic it is a quick and easy dish. But the skill is in the | :13:55. | :13:59. | |
preparation of the scallops. To open them, hold the round side down and | :14:00. | :14:06. | |
run a flat blade along the inside. You have to really pry them open | :14:07. | :14:09. | |
that is how you know that they are fresh. Separate the shell and wash | :14:10. | :14:15. | |
to remove the dark membrane. Leaving only the scallop and the roe. They | :14:16. | :14:20. | |
are now ready for the pot. Steaming is the best way to cook | :14:21. | :14:24. | |
this food. It is the freshest and the best. I am just preparing the | :14:25. | :14:34. | |
chillies. These are mild chillies. Cantonese don't like really strong | :14:35. | :14:41. | |
chillies. Like in Sichuan. Just a lot of spring onions and that is it. | :14:42. | :14:51. | |
Perfect. A few minutes. Next, pour the hot oil on the spring | :14:52. | :14:56. | |
onions and the chillies. Add a splash of soy sauce to bring out the | :14:57. | :15:03. | |
flavours. It is very Cantonese as it is | :15:04. | :15:09. | |
steamed and with the minimum amount of seasoning. | :15:10. | :15:13. | |
Great. Can atry one? I love the way you put the coriander in there. I | :15:14. | :15:20. | |
love the flavour of the coriander. -- can I try one? This is delicious. | :15:21. | :15:31. | |
Out of this world. I am making a quick stir-fry with | :15:32. | :15:38. | |
razor clams, using chopped spring onion, chilli and some garlic fried | :15:39. | :15:44. | |
in oil. It is rare that they see a woman in | :15:45. | :15:51. | |
the kitchen like this... Oh, wow! Everyone has stopped! As in all | :15:52. | :15:56. | |
Cantonese cooking, the main ingredient is plunged into hot water | :15:57. | :16:01. | |
to remove the impurities. Remove the clams and reintroduce the | :16:02. | :16:06. | |
seasonings to the hot wok. Add the shells with the rice wine and a good | :16:07. | :16:11. | |
pinch of salt. They are ready in a couple of minutes. | :16:12. | :16:21. | |
A little bit of soy sauce. That's it. | :16:22. | :16:31. | |
APPLAUSE. Hmm, perfectly cooked. | :16:32. | :16:42. | |
Like it? Unbelievable. There'll be more from Ken and Ching | :16:43. | :16:45. | |
on next week's show. Right, it's time to find out whether Mark is | :16:46. | :16:49. | |
facing either food heaven or food hell. Your food heaven would be a | :16:50. | :16:52. | |
spectacular carrot cake with sultanas, raisins and lemon zest | :16:53. | :16:55. | |
which is layered with creme fraiche icing and topped with pecan nuts and | :16:56. | :16:58. | |
candied carrots. Or you could be facing your food hell, a beer and | :16:59. | :17:02. | |
cider vinegar battered piece of cod with my own home-style mushy peas | :17:03. | :17:17. | |
and a freshly made tartare sauce. Yuck. | :17:18. | :17:23. | |
Yuck? Well, you know which one he chose. And Henry chose it as well. | :17:24. | :17:30. | |
It is almost a whitewash. You get the carrot cake. | :17:31. | :17:37. | |
This is from a recipe in New York. We use dark brown sugar. It smells | :17:38. | :17:42. | |
so good. We have mixed spice. Throw that in as well. | :17:43. | :17:48. | |
Then the eggs. Three eggs. Slower this time with the eggs. | :17:49. | :17:54. | |
Yes, slower, and not omelettes this time. I mentioned the car you drive | :17:55. | :18:00. | |
in Le Mans. Is it different in terms of speed and performance to Formula | :18:01. | :18:05. | |
One? There is. The top speed is similar. But the coring speed is | :18:06. | :18:09. | |
slower. That is regulation. I have to be a little more patient on the | :18:10. | :18:15. | |
corners. But it is still running at well over 200 miles an hour. | :18:16. | :18:19. | |
It moves along quickly. Right, we have to talk about food again. This | :18:20. | :18:24. | |
mixture. This is a lemon. Any way, back on to Le Mans. | :18:25. | :18:30. | |
I can do that but I will not. Is the regulation on weight? What | :18:31. | :18:34. | |
are the restrictions that you have? That is where it gets complicated. | :18:35. | :18:39. | |
It retends on the battery size. If you are petrol or diesel. It is | :18:40. | :18:48. | |
quite complex in terms of what category you drop into. There is a | :18:49. | :18:54. | |
class but you can work on also the capacity of the engine and the fuel | :18:55. | :18:58. | |
you use. Right we have the eggs and the | :18:59. | :19:03. | |
sugar. I whisk this up. Then we add the olive oil. Lots of people make | :19:04. | :19:07. | |
this with butter. But I think what works with the olive oil, when I saw | :19:08. | :19:18. | |
her doing it, she pours the oil in. It alters the texture slightly. It | :19:19. | :19:23. | |
is not so heavy or dense with it. Then we grab the mixture. We have | :19:24. | :19:34. | |
salt Annas in there, the racence. -- sultanas. There are pecan nuts. | :19:35. | :19:45. | |
There is baking powder. The flour goes in. It is really all thrown in. | :19:46. | :19:50. | |
The coconut and the carrots from Antonio. They are coming. Christmas | :19:51. | :19:56. | |
is coming! I don't know which one will be quicker! Now, Antonio you | :19:57. | :20:06. | |
have a question for Mark? I am curious, what do you eat before the | :20:07. | :20:11. | |
races? Something light. Something easy to digest. Not so close to the | :20:12. | :20:15. | |
race. Probably about two hours before I start the race. A light | :20:16. | :20:20. | |
chicken. A little bit of pasta. Smoothies. Having that with fruit, | :20:21. | :20:25. | |
yoghurt. Things like that. Something that is easy to digest. I am not | :20:26. | :20:31. | |
big. My appetite on the race days is not special. And the pasta, what | :20:32. | :20:39. | |
kind of pasta? Not like yours, mate. All rubbish. . | :20:40. | :20:42. | |
I didn't have you on the tour. You should have come with us. | :20:43. | :20:47. | |
I was once asked to be a chef on the races. But I said no. I was asked by | :20:48. | :21:00. | |
Alfa Romeo. This would not have helped them! | :21:01. | :21:21. | |
What do you eat during the day? Well, something that is light, even | :21:22. | :21:30. | |
porridge. There was a show show showing what your body goes through | :21:31. | :21:34. | |
during the race. There was a piece, people ask the | :21:35. | :21:40. | |
question about how drivers prepare. It is important to demonstrate the | :21:41. | :21:44. | |
effort that goes into preparing. It is like you guys, the preparation. | :21:45. | :21:48. | |
You can't just roll up and roll with it on the day. | :21:49. | :21:53. | |
Oh, we can! When you are under pressure. If it is really serious, | :21:54. | :21:58. | |
you have to put the hours in it is similar. So being lean, disciplined | :21:59. | :22:03. | |
with the diet. But not just away from Formula One, | :22:04. | :22:09. | |
you do huge amounts of fitness challenges? Iron man? I have done a | :22:10. | :22:13. | |
few. But I have to be careful what I eat. | :22:14. | :22:21. | |
If you can whisk up the cream and the lemon. There is lemon zest in | :22:22. | :22:26. | |
there. I have a machine. | :22:27. | :22:30. | |
Oh, yes, a machine. You have to delegate! I have boiled | :22:31. | :22:36. | |
the carrots with sugar and butter. Once they are cooked you have the | :22:37. | :22:40. | |
carrots in here. Then we drain them off. | :22:41. | :22:45. | |
These bad boys are going on top. They are candid. The idea with the | :22:46. | :22:50. | |
cake it goes into the eave an the 350 degrees for a good 45 minutes | :22:51. | :22:55. | |
until it is cooked. Normally, we would slice it in half. But I will | :22:56. | :23:03. | |
attempt to slice it into three. You care fly slice it through. A sharp | :23:04. | :23:12. | |
knife and turn it as you are doing it. | :23:13. | :23:18. | |
Like at that, that is like a spirit level! The pressure is on. Once | :23:19. | :23:26. | |
again. Slice it through. I wanted to get | :23:27. | :23:32. | |
Antonio to do this but he has chickened out. | :23:33. | :23:39. | |
That is a fine margin. Easy, easy. | :23:40. | :23:42. | |
Oh. We are there. Now, if you can fold | :23:43. | :23:48. | |
that into there, chef. Yes. Yes. | :23:49. | :24:01. | |
Lift that on there. So, what chance have I got at home | :24:02. | :24:09. | |
on me own, without you three? I don't know, you can do this. You | :24:10. | :24:20. | |
don't have to do it in six minutes! Don't forget the lemon in there. | :24:21. | :24:28. | |
Do you cook? No, mate. A little barbecue. Pretty average. But it is | :24:29. | :24:35. | |
rewarding to see what goes into it but the tidying up process is | :24:36. | :24:48. | |
demoralising! Now smooth this. Then we have another piece. Easy. | :24:49. | :24:57. | |
Easy. You have not done that before! A few | :24:58. | :25:07. | |
times. This is low-fat. It is not really. The idea is that carrot cake | :25:08. | :25:14. | |
can sometimes be dense and heavy. But literally, when I had it was | :25:15. | :25:20. | |
like that... About 6,000 to 8,000 calories in a slice. It was proper. | :25:21. | :25:25. | |
It is from where they would come out of the gospel on a Sunday. They | :25:26. | :25:31. | |
would then pop over the road and see Mama's Bakery. She would make this | :25:32. | :25:34. | |
cake and they would pile over and have this. It was really delicious. | :25:35. | :25:46. | |
But pile it over the top. Mama is a fantastic cook. | :25:47. | :26:00. | |
I tried to do a swirl in rehearsal but it all fell apart. I will not do | :26:01. | :26:08. | |
it. Now the carrots. Put them on top. | :26:09. | :26:13. | |
And there is one of your five a day, haven't you? ! Now it is seven a | :26:14. | :26:19. | |
day. What about the sultanas and the | :26:20. | :26:24. | |
raisens! Now we cut this through. | :26:25. | :26:38. | |
Eurotunnel, Eurotunnel. Hmm! There you go. You can see | :26:39. | :26:45. | |
inside, there is the layer of cream and everything else. I think it is | :26:46. | :26:49. | |
really good. How long is that good for Well, how | :26:50. | :26:57. | |
long does it last in here? Yes. Probably about 30 seconds! I think | :26:58. | :27:05. | |
at home probably two days. Two days, 3,000 calories a day. But | :27:06. | :27:14. | |
dive in. Tell us what you think. Already you can see the vultures. | :27:15. | :27:22. | |
I know. Now to go with this, Olly has chosen a Carnival Sparkling | :27:23. | :27:29. | |
Moscato. What do you reckon? Well, I don't | :27:30. | :27:35. | |
know about that wine choice. Well, if you want to say something | :27:36. | :27:39. | |
about the wine choice, speak to Olly. | :27:40. | :27:42. | |
I think we should get you to open it. You are used to spraying | :27:43. | :27:47. | |
champagne if you aim it anywhere, aim it that way. | :27:48. | :27:53. | |
OK, no worries. We can do this. The pressure. Live on TV. | :27:54. | :27:58. | |
Is it sprung-loaded? I don't know. One, two, three, and five, six, | :27:59. | :28:05. | |
seven eight... We have 20 seconds left! Best of luck at Le Mans. | :28:06. | :28:15. | |
Anyone who will see him, it will will be a real treat. | :28:16. | :28:21. | |
The cake is good. The cake is good. Thin layers like | :28:22. | :28:28. | |
that, it make it is taste nicer. Happy? Even though it is not from | :28:29. | :28:32. | |
Italy? It is OK. So, good but not that good. Thank | :28:33. | :28:37. | |
you for coming on. Well that's all from us today on | :28:38. | :28:41. | |
Saturday Kitchen Live. Thanks to Henry Dimbleby, Antonio Carluccio | :28:42. | :28:43. | |
and Mark Webber. Cheers to Olly Smith for the wine choices! All of | :28:44. | :28:47. | |
today's recipes are on the website. Go to: bbc.co.uk/saturdaykitchen. | :28:48. | :28:49. | |
You can enjoy Best Bites tomorrow morning, it's on at the earlier time | :28:50. | :28:54. | |
of 8.30am over on BBC 2. We'll be back here at 10am next Saturday. In | :28:55. | :28:58. | |
the meantime, have a great day and enjoy your weekend. Bye! | :28:59. | :29:01. |