:00:12. > :00:14.fix of fantastic food. I hope you're hungry! This is Saturday Kitchen
:00:15. > :00:43.Live! studio, two top cooks, first the man
:00:44. > :00:46.behind the stoves the the award-winning restaurant Odettes,
:00:47. > :00:51.it's Bryn Williams and one making her first appearance and a lot will
:00:52. > :00:54.have seen her cooking on TV before since winning Celebrity MasterChef
:00:55. > :00:58.in 2010, she's a best-selling cookery writer, food presenter and a
:00:59. > :01:02.bit of acting apparently too! It's Lisa Faulkner. Good morning. Good
:01:03. > :01:07.morning. Britain, what are you doing for us? A Slow roasted leek with
:01:08. > :01:12.confit egg owing, leek mayonnaise and wild mushrooms. Sounds fancy but
:01:13. > :01:15.straightforward? Classic but straightforward, yes. Using a
:01:16. > :01:19.different type of oil for the mayonnaise? We are going to flavour
:01:20. > :01:23.the oil with charred leek, you might say burnt but I say charred so a
:01:24. > :01:29.leek flavoured mayonnaise. It's about leek and eggs. Lisa? Goats
:01:30. > :01:35.cheese and pea and mint and radish salad. The goats cheese will be deep
:01:36. > :01:49.fried? Yes. Fresh peas in season? And the radish as well is light.
:01:50. > :01:54.From my garden! A fantastic line-up. Servings from Rick Stein and Gennaro
:01:55. > :01:58.Contaldo and Antonio Carluccio from the BBC Archives. The guest chefs
:01:59. > :02:04.are both cooking meat-free dishes today because our special guest has
:02:05. > :02:09.given it up since becoming Great Britain's most successful Olympian
:02:10. > :02:15.ever. Two golds and one silver sits alongside a host of other medals for
:02:16. > :02:18.her fantastic cycling career, it's the fantastic Victoria Pendleton.
:02:19. > :02:27.Good torch you on the show. I was talking to you earlier, you are a
:02:28. > :02:33.big foodie? Yes, I love food. I've got an aga and keep catching myself
:02:34. > :02:37.on it. Your cycling career, we'll talk about it later on, but you
:02:38. > :02:40.still keep up pace with a tremendous amount of stuff that you are doing
:02:41. > :02:43.at the moment? Yes, lots of things, I'm training to be a personal
:02:44. > :02:47.trainer at the moment because I miss the gym. Isn't that easy for an
:02:48. > :02:52.Olympian to be a person trainer? I think so. I'm lucky, I've ail had
:02:53. > :02:56.great coaches and it would be great to pass on that knowledge. I'm into
:02:57. > :03:02.healthy food. We'll talk about food in a minute. Now, at the end of the
:03:03. > :03:06.programme, we'll cook food he was orange hell for Victoria. It's up to
:03:07. > :03:11.the chefs and viewers to decide which you will be getting. Food
:03:12. > :03:15.heaven? At the moment apricots, absolutely delicious. I love them
:03:16. > :03:19.when they are fresh, dry, savoury sweet, love them. Could be that.
:03:20. > :03:23.What about the dreaded food hell? Dried figs. The texture, the seeds
:03:24. > :03:28.and everything. I'm not sure about them. Get stuck in your teeth? Yes,
:03:29. > :03:36.not sure about them. Apricot or dry figs. A stunning summer dessert in
:03:37. > :03:45.mind for the fresh apricotsroasted in the oven. Finished off with a
:03:46. > :03:51.scoop of home-made ice-cream with apricot puree. Victoria could be
:03:52. > :03:58.facing food hell, dried figs. I've gone to Italy for this inspiration.
:03:59. > :04:03.Fig cake made with sugar and cinnamon. Served with a tangy dried
:04:04. > :04:08.fig chutney and some strong cheddar on the side. Slightly different, but
:04:09. > :04:12.there you go. Find out which one she'll get at the end of the show.
:04:13. > :04:21.If you would like to ask a question to any of our chefs, you can call
:04:22. > :04:24.us: We'll ask you whether Victoria
:04:25. > :04:29.should be facing food heaven or hell. It's 10 o'clock in the
:04:30. > :04:33.morning. Hungry? Definitely. Michelin-starred chef over there.
:04:34. > :04:38.From the pride of Wales himself, it's Bryn Williams. Good morning. On
:04:39. > :04:42.the menu today, we have got leeks! I know I'm Welsh but I didn't on
:04:43. > :04:47.purpose do a leek. Really? ! What are we going to do? Slow cook it
:04:48. > :04:51.without any water, a mayonnaise flavoured with charred leeks and a
:04:52. > :04:55.confit egg yolk and wild mushrooms. Sounds fancy but when you break it
:04:56. > :05:01.down it's straightforward? And classic as well. If you want to do
:05:02. > :05:06.the char grill, I'll stick the leek on.
:05:07. > :05:15.These are basically char grilled but steamed? They'll cook in their own
:05:16. > :05:19.water. Veg tarrian recipes get overseen. To do a good plate of
:05:20. > :05:24.vegetarian food, you have to think outside the box as a meat-eater, so
:05:25. > :05:28.for me, this is a really great dish we do in the restaurant. A lot of
:05:29. > :05:33.thought has gone into it and decent cooking process. The char grilled
:05:34. > :05:40.leeks are on there, yes? Yes, until soft, in a bowl, smudge of oil and
:05:41. > :05:46.let it cool down. Are you going to get the eggs on? Yes. The leek is
:05:47. > :05:50.cooking, we want it to be completely black. So that will take five or six
:05:51. > :05:56.minutes. Then the mayonnaise as well? Yes, please. While the leek is
:05:57. > :06:01.cocking, I'm going to confit the egg yolks. What we mean is, cooking the
:06:02. > :06:05.egg yolk in some of the leek oil we have already prepared beforehand.
:06:06. > :06:12.Very fancy, you see. Well, is it? It's a poached egg in oil? Yes, but
:06:13. > :06:15.you've got a lot of flavour in it as well from the oil from the leek as
:06:16. > :06:21.well so you are keeping that flavour going through the dish. The key is,
:06:22. > :06:27.to not break the yolk? Yes. The oil is about 45 degrees. That will be
:06:28. > :06:32.five or six minutes lake a normal poached egg. Do you want me to do
:06:33. > :06:35.the mayonnaise? Yes. And we are using the oil left over from this
:06:36. > :06:41.which we'll explain in a minute? Yes. A flavoured oil really,
:06:42. > :06:49.barbecued... Charred or burnt? Bit of both. If I say charred, you say
:06:50. > :06:53.burnt. We are going to explain what to do with this. But we are going to
:06:54. > :06:58.drain the oil off to make the oil or to use the oil for the dressing as
:06:59. > :07:03.well to go with it? Yes. So, 2014 has been busy for you? Yes. You
:07:04. > :07:08.spent your money on a new kitchen? Yes. Christmas or January actually
:07:09. > :07:13.we closed down, had a brand-new kitchen, chef table in there so it's
:07:14. > :07:16.a really nice space to work in now. I'm not saying it wasn't before but
:07:17. > :07:22.now it's really good. For anybody who Juans to visit your place, where
:07:23. > :07:30.is it? North London, Primrose Hill. A trendy place? Once I got there,
:07:31. > :07:37.yes. By the park. So if you go for a nice Sunday walk at the end of
:07:38. > :07:47.Regent's Hill, prim Reds Hill. So do you have a kitsch none the table?
:07:48. > :07:54.Literally, yes. -- Primrose Hill. What we have noticed, a lot of
:07:55. > :08:03.people love to cook as well, when they come to the restaurant, or they
:08:04. > :08:08.sit there and get drunk and get fed. I cook then I go home! Cook the eggs
:08:09. > :08:15.in, we have a bit of toast to go with the leeks, you are making the
:08:16. > :08:20.mayonnaise. The leeks are getting black. As you can see, quite black.
:08:21. > :08:25.Want to go black all the way around and nice and soft in the middle.
:08:26. > :08:32.Would you do this on the griddle or a barbecue? You could do both
:08:33. > :08:40.actually. The key is, once it's cooked, nice and black, place it on
:08:41. > :08:45.a tray, let the tray steam to make sure it's cooked. I don't suppose
:08:46. > :08:50.you have ever had a mayonnaise made with leek oil? No, never. A first
:08:51. > :08:54.for me too. It's different but when you taste the dish, you see how it's
:08:55. > :08:59.all classic combinations of flavours, nothing out the ordinary
:09:00. > :09:05.there, it's all things that should go together. This is on your menu?
:09:06. > :09:10.We have a vegetarian taster menu at Odette's which is very, very
:09:11. > :09:13.popular. Non-meat eaters alike. I think as a chef, we have to think a
:09:14. > :09:20.bit harder to create a really good plate of food for vegetarians. I
:09:21. > :09:24.actually enjoy that. I think years ago, we got a bit of a raw deal,
:09:25. > :09:30.vegetarians, but now I think it's a big part of people's diet now, they
:09:31. > :09:35.want to eat healthy, cut proteins out sometimes. Also this time of
:09:36. > :09:39.year, it's fantastic? Fantastic ingredients, cooked simply, seasoned
:09:40. > :09:43.well and combinations of flavour, can't go wrong. Mushrooms if while
:09:44. > :09:50.you are doing the mayonnaise. So the leeks are here, I'm going to take
:09:51. > :09:56.them off. What mushrooms are they? You can use any. Mine are Scottish,
:09:57. > :10:01.which are at their best at the moment. Take the leeks off. Submerge
:10:02. > :10:06.with oil. This is how you get the leek flavoured oil. So this is veg
:10:07. > :10:11.oil, yes? Yes. We have charred the leeks, covered with oil, need to sit
:10:12. > :10:13.overnight, very, very important that you make the mayonnaise with cold
:10:14. > :10:25.oil, not hot oil. Salt and black pepper in there and a
:10:26. > :10:34.touch of vinegar you want in there as well? Yes. Remember, if you want
:10:35. > :10:40.to put your questions to Britain or Lisa, you can call us now. Calls are
:10:41. > :10:45.charges at standard network rate. -- Britain or Lisa.
:10:46. > :10:49.Just cooking the mushrooms? Yes, this leek, you want it nice and
:10:50. > :11:00.black. The finished article is nice and soft. -- Bryn. This is the fancy
:11:01. > :11:05.bit and you are going to wrap it up? Put it on a tray like this. Once the
:11:06. > :11:12.leek has cooked, place it on a tray, cling film the tray and let it steam
:11:13. > :11:15.and that'll make sure that the leek is cooked all the way through.
:11:16. > :11:20.That's very, very important that the leek is cooked all the way through.
:11:21. > :11:23.You don't want a hard leek. That's nice and soft. So the leek is
:11:24. > :11:28.cooked. You want me to do the dressing? Yes.
:11:29. > :11:36.So the mushrooms are nearly ready. I'm going to add a bit of veg stock
:11:37. > :11:40.to our mushrooms. This is to create a sauce to go with the leek, not too
:11:41. > :11:45.much though because the egg yolk is the star of the show giving you all
:11:46. > :11:49.the flavour really. So the leek is in there, the mushrooms and the
:11:50. > :11:54.stock rather. Turn off the heat. Bit of that in there as well.
:11:55. > :12:02.Vinaigrette, mustard and the leek oil? Yes. The mayonnaise is there,
:12:03. > :12:08.the leek is cooked. Take off the outer black skin. As well as the
:12:09. > :12:12.kitchen, you are writing a new cookbook? A third one. This is going
:12:13. > :12:20.to be the best one of them all, the Welsh one. We might sell about 50 of
:12:21. > :12:23.them! It's going to be in the Welsh language, completely. Can you speak
:12:24. > :12:30.Welsh? It's my first language, did all my education in Welsh. Very
:12:31. > :12:36.proud of Welsh being my first language, yes. I'm going to cut the
:12:37. > :12:45.leek. We want to keep it warm. Into the stock and vinaigrette. Keep them
:12:46. > :12:51.warm. Now just plate up really. Ready when you are. The confit yolks
:12:52. > :12:57.are ready. Take one out. It's just cooked, been this five or six
:12:58. > :13:02.minutes, on a 40 degree oil. In it goes. A spoonful of mayonnaise.
:13:03. > :13:07.Again, as much or as little as you want. Is that all you want after
:13:08. > :13:16.I've made three-and-a-half litres? ! I know! I'm going to finish off now
:13:17. > :13:22.by adding the leek. It's all quite vibrant, colourful, very seasonal,
:13:23. > :13:28.mushrooms and leek, all in season. That to me is a very seasonal, light
:13:29. > :13:35.dish. I'm going to add the liquid. Not too much. The egg yolk is the
:13:36. > :13:40.dressing. On with the croutons. On it goes. I'm going to finish off,
:13:41. > :13:48.very old school, with a bit of Cherville, and that is it. That is
:13:49. > :13:59.my slow-cooked leek confit egg yolk, leek mayonnaise. In Welsh?
:14:00. > :14:02.(He speaks Welsh) That's what it is. You put me on the
:14:03. > :14:08.spot! You could be saying anything there!
:14:09. > :14:15.Looks fantastic. It's going to taste great as well. Oh! Look at that!
:14:16. > :14:20.Very different isn't it. The poached yolk. I don't know where to start.
:14:21. > :14:25.It's about trying to create, for vegetarians, a great plate of food.
:14:26. > :14:31.Particularly with the mayonnaise, it's a great come bin NHS, then you
:14:32. > :14:37.have the croutons for texture. I love that it has just the yolk.
:14:38. > :14:44.Can't believe how much flavour you get out of the yolk -- combination.
:14:45. > :14:49.I love the way you get something that tastes the way it should,
:14:50. > :14:53.without too many complications. The flavour from leek is phenomenal.
:14:54. > :14:58.Great. We need some wine to go with this. We spent our expert on his
:14:59. > :15:06.saddle and he pedalled all the way up to Leeds. Liar! He definitely got
:15:07. > :15:17.the train, he got the train! To start the tour de-Yorkshire, sorry,
:15:18. > :15:23.France! I have come to Leeds where the Tour de France to kicks off this
:15:24. > :15:38.weekend. To celebrate, it is time to find some tiptop wines to match the
:15:39. > :15:45.dishes on the show. Giddy-up. With Bryn's legendary leeks, a wine with
:15:46. > :15:52.a creamy texture is perfect. You could select this, South African
:15:53. > :15:59.Shennan blanc. It is scrumptious. A more classic style of wine tops the
:16:00. > :16:04.billing though. I am selecting this white Burgundy, the juice of the
:16:05. > :16:10.gods. This wine comes from France's Burgundy, the grape is Chardonnay
:16:11. > :16:18.and it has been cleverly crafted to give a creamy texture. With plenty
:16:19. > :16:22.of big-name Burgundys capable of burning a hole in your wallet and
:16:23. > :16:34.bank account, this is worth looking out for. It is an absolute steal.
:16:35. > :16:37.With Bryn's leeks, their flavour is kind of like a mellow onion, you
:16:38. > :16:43.need a wine like this with a spring in its step and a richness of
:16:44. > :16:47.texture. The girolles with their fruity and peppery flavour, based on
:16:48. > :16:53.a squirt of vinaigrette, the natural link of the Chardonnay unlocks the
:16:54. > :16:59.perfect combination. Finally, the egg yolk, the bread and of course
:17:00. > :17:04.the mayonnaise, they add a wait. This wine has the right mellow
:17:05. > :17:12.texture to resonate and chime, pleasure to the max. Bryn, here is
:17:13. > :17:17.to your lovely leeks! Cheers! I don't know what they taste like
:17:18. > :17:26.because they have all gone. The wine is good. Quite a rich dish. Perfect.
:17:27. > :17:33.Fabulous. Bargain. Delicious. Perfect combination. Lovely. Coming
:17:34. > :17:40.up, to continuing our meat free frame delete thing, Lisa has a
:17:41. > :17:50.lovely dish. Goats cheese with a pea and mint and radish salad. You can
:17:51. > :17:56.ask Lisa and Bryn, if you call a -- call us now. Standard call charges
:17:57. > :18:02.apply. It is time for more fishy tales from Rick Stein. He is off in
:18:03. > :18:10.search of one of Britain's finest Seafoods, the Morecambe Bay shrimp.
:18:11. > :18:17.I really like this statue of Eric Morecambe. It makes everyone smile.
:18:18. > :18:22.Also at night when blue lights shine on it, it becomes a very useful
:18:23. > :18:26.navigational aid for the local fishermen. Like this man who goes
:18:27. > :18:31.shrimping in Morecambe Bay. He used to gaze out of the windows where he
:18:32. > :18:36.worked at the little fishing boats and he longed to be on board. He was
:18:37. > :18:41.made redundant and he fulfilled his dreams. He is one the last two
:18:42. > :18:47.shrimpers on Morecambe Bay. Look at all these crabs! You could make
:18:48. > :18:52.great soup with these. Really? We just shove them back. In Spain I
:18:53. > :18:58.have seen them piled up in the Barcelona fish market, they must
:18:59. > :19:03.have used them for soup there. There I am, shovelling them away! They
:19:04. > :19:09.have got to be boiled while they are alive because when you come to peel
:19:10. > :19:16.them, they will not appeal. They will be soft? Yeah. These are brown
:19:17. > :19:21.with a more concentrated flavour. Any cook worth his salt should be
:19:22. > :19:26.able to taste something like this just freshly cooked in its natural
:19:27. > :19:30.state. Shrimps just out of the bay at Morecambe Bay. New potatoes
:19:31. > :19:35.straight out of your garden into boiling salted water. Just as a
:19:36. > :19:41.touchstone for how things should taste. Sometimes you taste these
:19:42. > :19:46.shrimps, long frozen, dried out and over salted. You think, what is it
:19:47. > :19:50.about? If you can come out here and just taste this like it is, like it
:19:51. > :19:57.should be it so evocative of where you are somehow. If you come to
:19:58. > :20:03.Morecambe Bay, it is worth going to rape's shop where he sends his --
:20:04. > :20:10.where he sells his own potted shrimp -- it is worth going to his shop.
:20:11. > :20:14.They mixed them with butter, ground nutmeg and salt. Then based are in
:20:15. > :20:21.the freshly peeled shrimps. They have got to be good. They were only
:20:22. > :20:26.caught at 11 o'clock this morning! They give them a good coating in
:20:27. > :20:40.this mixture. Based on the original recipe. It was used more as a
:20:41. > :20:53.preservative. But deep flavour became so popular, people came from
:20:54. > :20:59.miles around to buy them. Across the other side of Morecambe Bay is the
:21:00. > :21:09.little village of flicks through the leek. I went flounder fishing. I
:21:10. > :21:17.felt like I was on a camel in the desert. Miles and miles of sand. The
:21:18. > :21:22.fishermen put out their nets the previous night at low water and
:21:23. > :21:28.waited till the tide came in. It revealed the extent of the day's
:21:29. > :21:33.catch. Remarkable sense of space here, made sharper by the fact it is
:21:34. > :21:39.borrowed by the sea. It can be very dangerous. The incoming tide can out
:21:40. > :21:44.race you. I hope the ancient tractors will start! Lots of
:21:45. > :21:50.flounders, beautiful fish. The reason they are so prolific here is
:21:51. > :21:54.because they feed off little shells and also little cockles. I was
:21:55. > :22:00.hoping local flounder would be on the menu back at the hotel but it
:22:01. > :22:07.wasn't. Only a strange fish called a Queen fish from the Indian Ocean!
:22:08. > :22:14.How much are you getting for these? 80p. Why so little? I don't know.
:22:15. > :22:18.People want place. Nobody has bothered with these anymore. We
:22:19. > :22:28.cannot catch place. What do you think about the British attitude to
:22:29. > :22:35.fish? They will not eat flounder. We are a nation brought up on cod and
:22:36. > :22:40.haddock. That is all. Mike is absolutely right about the flounder.
:22:41. > :22:46.They are sensational. They are firm and sweet. The best way I know to
:22:47. > :22:51.cook flounder is deep-fried flounder with Costelloise sauce. It is quite
:22:52. > :22:56.unusual but it is like hollandaise sauce but it is made with olive oil
:22:57. > :22:58.instead so it is very light. You put olive oil in a small pan and bring
:22:59. > :23:08.it up gently to about blood heat. Break a couple of egg yolks into a
:23:09. > :23:14.bowl and add the juice of half a lemon and a bit of water. Whisk it
:23:15. > :23:19.together very thoroughly. You have got a pan boiling on the heat. You
:23:20. > :23:25.put the eggs over the steaming saucepan and whisk briskly. That
:23:26. > :23:30.will take a couple of minutes. You have got to have a strong wrist. It
:23:31. > :23:35.is very important because it makes the final sauce light. You pull the
:23:36. > :23:40.pan off the stove and add the olive oil. A little at a time to start
:23:41. > :23:46.with. Beat it all of the time. Then you can add more and more. You build
:23:47. > :23:52.up this magnificently light and fluffy sauce. Whisking all of the
:23:53. > :23:56.time. It is done. Now to flavour it. First of all, salt and cayenne
:23:57. > :24:01.pepper. I like quite a lot of cayenne pepper. I wanted to have a
:24:02. > :24:04.good heat. Finally, the thing that makes all of the difference, fresh
:24:05. > :24:09.basil leaves, torn up in your fingers at the last minute, dropped
:24:10. > :24:14.into the sauce and stirred in. That is done. Now the flounder. A very
:24:15. > :24:21.light seasoning with salt. Now into some flour. Drop both sides into the
:24:22. > :24:31.flour and tap the Philips to get all of the excess flour off. -- the fill
:24:32. > :24:39.its. Drop them into the bowl and then straight into the breadcrumbs.
:24:40. > :24:45.Now for the deep frying. Set the fryer to 170 Celsius. In go the
:24:46. > :24:54.fish. Do not be too hasty one hot oil is around. Three at a time. One
:24:55. > :25:02.minute up to a minute and a half. Look how wonderfully brown and gold
:25:03. > :25:10.and the beautiful flounders now are. Drain off the excess fat on
:25:11. > :25:14.kitchen paper. Make a nice little pile, a dollop of Costelloise sauce
:25:15. > :25:18.and finish with a little sprig of basil. I guarantee you will not get
:25:19. > :25:28.a better dish for flounder than that.
:25:29. > :25:32.I will be having a go at that sauce. To go alongside that, we will be
:25:33. > :25:34.celebrating some of the great British ingredients that are in
:25:35. > :25:40.season right now. I have got broad beans and peas. I have got masses of
:25:41. > :25:51.broad beans in the garden. Lovely little salad. Heritage beetroots,
:25:52. > :26:05.shallots. I am going to prod these first. Kitchen els! I will get the
:26:06. > :26:12.beetroot on. -- kitchen Elf! Take the tinfoil like that. Fro these on
:26:13. > :26:21.here with the shallots with the skins on. A little bit of the rape
:26:22. > :26:27.seed oil. Wrap them up. Roast these for about 15 minutes. In the skins.
:26:28. > :26:33.As they are. Simple as that. We are going to serve this like a warm
:26:34. > :26:39.salad with this fantastic dressing. Two dressings. One to garnish the
:26:40. > :26:47.peas and the other over the top. French dressing in here. White
:26:48. > :26:52.balsamic and honey. Mix it together. That is the dressing we will put
:26:53. > :26:57.through the peas and beans. The other dressing on the top blue
:26:58. > :27:02.cheese, you can use anything you want, really. Leftover mayonnaise
:27:03. > :27:09.from the 3.5 litres I have just made! Buttermilk which is an acidic
:27:10. > :27:18.flavour. Worcester sauce, Tabasco and cr?me fra?che. Blitz it together
:27:19. > :27:23.in the food processor. Amazing blue cheese dressing. Life has been busy
:27:24. > :27:28.for you. Retired in 2012. Since then, you have been incredibly busy.
:27:29. > :27:34.How was Strictly Come Dancing? Amazing. I really loved it. I would
:27:35. > :27:42.do it again in a heartbeat. It left me mentally scarred! It was hard
:27:43. > :27:48.work. Tell me about it! It was good. Getting my personal training
:27:49. > :27:54.qualification. I missed being in the gym massively. I can't believe you
:27:55. > :27:57.have not got that already. The most successful British female Olympian
:27:58. > :28:01.ever. They should just give you the certificate. I have to go through
:28:02. > :28:08.the process. I know a lot about legs. I have had to learn about
:28:09. > :28:15.arms. What is it about arms you have to know? Arm exercises. Looking back
:28:16. > :28:24.at your career, you were told by your first cycling coach, this is
:28:25. > :28:30.not for you, you are too small. Too puny, no natural acceleration. You
:28:31. > :28:35.have been doing it for a long time. Your father was a cycling champion.
:28:36. > :28:41.My earliest memories are watching my dad race or going to watch road
:28:42. > :28:50.races. It was inevitable I would get involved. I thought I was OK. I was
:28:51. > :28:54.told I was too small. I wanted to prove them wrong. At what point do
:28:55. > :28:57.you decide, the Tour de France starts in half an hour, at what
:28:58. > :29:05.point do you decide that track cycling is for you? When do you
:29:06. > :29:10.choose? I think it chooses you. My attention span is really short. The
:29:11. > :29:15.track cycling and the speed and pays for something that really appeal to
:29:16. > :29:18.me. I love riding through the countryside, especially in the
:29:19. > :29:25.spring and summer. The flowers and the birds and trees. I love it. But
:29:26. > :29:29.I am too destructive. It is beautiful and lovely! Rather than, I
:29:30. > :29:40.should be racing at a I am too distracted. This is the blue cheese
:29:41. > :29:50.dressing to drizzle over the top. It was the Olympics that brought
:29:51. > :29:57.attention to the cycling. We have dominated since 2004. 2004 it
:29:58. > :30:05.started. 2008, huge development for the team. We took over the world.
:30:06. > :30:13.What is it about the keirin? This is the one where you follow each other
:30:14. > :30:23.and power towards the end. Why don't you just power straight at the
:30:24. > :30:25.beginning? Tell you what, you can try three-and-a-half laps by
:30:26. > :30:31.yourself then tell me why you don't do it. I would be lucky to get a
:30:32. > :30:35.lap, to be honest. Everyone would just overtake you. Is there a set
:30:36. > :30:39.rule, do you have to be a distance? You have to stay in order and not
:30:40. > :30:49.push each other about. Then after that, it's elbows out and go for it.
:30:50. > :30:52.You and Anna dominated? Yes. There was great rivalry because there was
:30:53. > :31:01.the two of you for ten years? Absolutely. It was great. We both
:31:02. > :31:07.appreciated that having one another pushed us on. Having someone similar
:31:08. > :31:11.is great. One year Anna would be better and I'd inch past her and it
:31:12. > :31:17.was great for the sport and the women's sport came on in masses.
:31:18. > :31:23.Your work ethic keeps going. If you are not busy doing that, I've seen
:31:24. > :31:28.you on Bake-Off as well? Yes. You are busy promoting as well, tell us
:31:29. > :31:32.about that? I've been involved with promoting the simply great
:31:33. > :31:36.challenge, an eight-week training and diet challenge that just helps
:31:37. > :31:39.you be a little bit healthier in your lifestyle without massive
:31:40. > :31:44.changes, swapping different foods in, adding bits of exercise and
:31:45. > :31:48.movement. It's not a fad diet? No, it's one you can sustain and do
:31:49. > :31:55.always, not things that are difficult and not fun to do. Could I
:31:56. > :31:59.live without butter? I don't know. I think you would survive! That's
:32:00. > :32:03.negotiable. Probably get to lunch time. Everything in moderation.
:32:04. > :32:08.That's the thing. I think you should definitely enjoy the things you like
:32:09. > :32:11.but everything in moderation. You should never deny you'res. A
:32:12. > :32:15.glass of juice and some butter, no worries. How is it for you after the
:32:16. > :32:20.training and everything else, because you spent your entire career
:32:21. > :32:24.doing that, to suddenly stop, what was that like physically but
:32:25. > :32:31.mentally as well to suddenly just pack it in? It's been difficult. I'm
:32:32. > :32:36.not going to lie to you. I'm someone who enjoys routine and challenge and
:32:37. > :32:41.coming out of that environment is taking time to adapt to, but I feel
:32:42. > :32:44.lucky to have had so many opportunities and different things
:32:45. > :32:48.to try. Maybe I'll be a chef, maybe I'll get involved with that. You can
:32:49. > :32:51.take over this show if you want. Quite happily at four o'clock in the
:32:52. > :32:58.morning, I don't know whether I would be a personal trainer but...
:32:59. > :33:02.In you go. Just warmed up the peas with this dressing. Just warm those
:33:03. > :33:09.up with the broad beans, some mangetout. We are talking about
:33:10. > :33:15.Yorkshire. If anybody is watching, this could be mangy tout, as they
:33:16. > :33:20.call it, but you take the shallots, then you have this wonderful
:33:21. > :33:24.heritage beetroot. I love beetroot. And mozzarella. You can produce that
:33:25. > :33:32.in the UK now which is fantastic. Brilliant. Sprinkle that over.
:33:33. > :33:37.Finally some of this dressing. This is your blue cheese dressing that
:33:38. > :33:42.you just drizzle over the top. Look at that. Do you know, beetroots and
:33:43. > :33:46.peas are probably two of my very favourite things in the whole wide
:33:47. > :33:50.world. I did my research you see. I've grown some peas in the garden
:33:51. > :33:55.in the garden, they are almost ready. I've had my birthday last
:33:56. > :34:00.week so I've had a lifestyle change, I've built a gym at home. I can just
:34:01. > :34:04.imagine if there's any midment aged blokes like myself going, I'm going
:34:05. > :34:09.to join the gym, walk in and you're there as the trainer. Why not? ! Do
:34:10. > :34:14.you want some training? I probably do actually. Let me get a bit
:34:15. > :34:24.slimmer first. Ooh! That looks delicious. I'm going to go right in.
:34:25. > :34:30.Dress with a lemon and the honey and the white balsamic, it's great.
:34:31. > :34:34.Oh, my gosh. That is heaven on a plate. So delicious, but still
:34:35. > :34:38.tasty. I want to scoff it down, don't watch. So what will we be
:34:39. > :34:46.cooking Victoria at the end of the show? It could be apricot, food
:34:47. > :34:57.heaven, served with biscuits and pistachios with ice-cream and a
:34:58. > :35:01.swirl of apricot puree or food hell, fig cake served with strong cheese
:35:02. > :35:06.and tangy fig and ginger chutney. Some viewers get to decide her fate.
:35:07. > :35:10.Wait until the end of the show to see the final result. Happy with
:35:11. > :35:17.that? Absolutely delicious. The final stages of Celebrity
:35:18. > :35:24.MasterChef. January Ed, Les and Aide have to cook a meal at a restaurant
:35:25. > :35:28.in Parliament Square -- Janet. They have to serve to a bunch of Michelin
:35:29. > :35:37.Starred chefs. Let us see what happened.
:35:38. > :35:46.It's the morning of the chef's table.
:35:47. > :35:50.Aide, Les and Janet are heading to Roux at Parliament Square where, in
:35:51. > :35:53.just over three hours, they'll be serving lunch to four of Britain's
:35:54. > :36:01.most respected Michelin Starred chefs.
:36:02. > :36:07.And the chef in charge today is 2009 professional MasterChef champion,
:36:08. > :36:10.Steve Groves. The style of food is modern European, classical
:36:11. > :36:12.foundations in our cooking. We like to have a modern interpretation of
:36:13. > :36:23.that. These are my dishes, so I want them
:36:24. > :36:30.to be executed perfectly. It's daunting for me, let alone for them.
:36:31. > :36:34.Morning. We have got some real big industry leaders in today for lunch,
:36:35. > :36:38.so I real hi hope you guys can do me proud. I want you to step up to the
:36:39. > :36:45.mark. If you would like to follow me, we'll get started.
:36:46. > :36:58.Aide, you are going to be in charge of the starter. Roasted Welsh
:36:59. > :37:03.prawns, vegetables and prawn boudan. What is boudan? White sausage.
:37:04. > :37:11.Sounds complicated. When it comes to time to serve, you
:37:12. > :37:18.are going to need to roast your longustine. The prawns go on raw.
:37:19. > :37:23.Raw? ! Yes. Lightly poach them before they go to the table. Start
:37:24. > :37:36.arranging your sea vegetables. This is stone crop. This is monk's beard.
:37:37. > :37:46.Over here, this is an oil made from the longustine shells. Wow. It's
:37:47. > :37:53.like sea-flavoured space dust. It will dissolve. These are crackers
:37:54. > :37:57.made from a prawn stock. We cook out, dehydrate and fry. That is how
:37:58. > :37:59.the dish will go to the table. Then the waiting staff will pour the
:38:00. > :38:14.comsomme on. It's quite a challenging dish. You
:38:15. > :38:20.have got to make a clear consomme. Looks complex to me. Good luck.
:38:21. > :38:28.Thank you. See you in three hours then. Yes. Janet, you are in charge
:38:29. > :38:32.of the main course. Herdwick lamb, courgette, black garlic and rosemary
:38:33. > :38:38.on there. It's lamb three different ways? It is, yes. I'm on message
:38:39. > :38:44.now, lamb three different ways! When you come to plating, the black
:38:45. > :38:53.garlic puree, brush it along the plate. Then the belly piece goes on.
:38:54. > :38:57.You want the courgette out, be delicate with this. Pop that on the
:38:58. > :39:04.end. If vegetables are going to run through the middle. The loin piece
:39:05. > :39:06.sits on the edge. And then just before it goes, the lamb sauce
:39:07. > :39:22.should finish the dish. Les is in charge of Steve's dessert.
:39:23. > :39:31.Chocolate delice filled with a liquid caramel centre, decorated
:39:32. > :39:35.with chocolate Shards. As it goes to the table, when they
:39:36. > :39:40.cut into it, the liquid should ooze out. OK. Very important to get
:39:41. > :39:44.yourself organised, we have had to freeze it. It needs to defrost
:39:45. > :39:56.before it gets eaten. OK. It's beautiful. Confident? Yes, chef!
:39:57. > :40:06.Aide's first job is to make the seafood consomme. Many she was will
:40:07. > :40:09.mess up a consomme, so for an amateur to come and do that, it's
:40:10. > :40:17.difficult. They have to make sure it's perfect hi clear. If it's
:40:18. > :40:22.murky, it will look disgusting. Janet begins by braising the lamb
:40:23. > :40:24.which will be used as a stuffing for the intricate lamb balls. She starts
:40:25. > :40:52.to prep the lamb loin. Back on starters, Aide has the
:40:53. > :40:57.challenging task of making the unique longustine powder. I'm
:40:58. > :41:03.sorting the powdery stuff that goes on top which transforms into flavour
:41:04. > :41:09.when you pour liquid on it. He takes the oil and slowly adds tapioca
:41:10. > :41:24.starch which will absorb to form the finished powder. With 90 minutes
:41:25. > :41:30.gone, Janet is peeling the black garlic. You could get prisoners to
:41:31. > :41:37.do this! Back on dessert, Les is making the chocolate delice. He has
:41:38. > :41:41.to emulsify egg yolk with olive oil. OK, the first course in half an
:41:42. > :41:47.hour, guys. We need to pick up the pace a bit. With time running out,
:41:48. > :41:55.Aide begins to portion his poached boudan. A little under-cooked. Not
:41:56. > :42:03.quite holding together. Just reroll that bit and pop it back in. I think
:42:04. > :42:13.you'll have enough. Les begins to construct his dessert. First, he
:42:14. > :42:21.cuts the base. Come on! Then he needs toe get the frozen caramel out
:42:22. > :42:30.of the moulds. Need to work quickly now. While they are still frozen?
:42:31. > :42:35.Yes. One in each. He piped the chocolate around it, encasing the
:42:36. > :42:42.caramel. Step up the base a bit. He has seconds to do it before the
:42:43. > :42:47.frozen caramel leaks and melts out -- melts and leaks out. It could
:42:48. > :42:53.start to leak out. That has started to happen. We need to move. Right.
:42:54. > :42:57.Once you get to that point, there's no going back because it's a case of
:42:58. > :43:02.starting the whole dish again. The longer it's out, the longer it's
:43:03. > :43:11.going to melt. OK, sorry chef. OK, in the fridge.
:43:12. > :43:18.You can find out if Les gets his dessert safely out the kitchen later
:43:19. > :43:22.in the show. Still to come on Saturday Kitchen live, the two
:43:23. > :43:27.greedy Italians still on the coastline in Italy. Ricotta and
:43:28. > :43:37.lemon tart using special candy fruits. It looks delicious. With
:43:38. > :43:44.Victoria Pendleton in the studio, we are egg-specting liftian level of
:43:45. > :43:50.effort today! In fact, I want two wheelie good omelettes! And I
:43:51. > :43:55."spoke" to these two to make sure they don't get stuck in the wrong
:43:56. > :44:00.gear, they are putting the brakes on and getting on the starter orders on
:44:01. > :44:04.the board. That's all the bike jokes done.
:44:05. > :44:08.I thought they were good. Will Victoria face her heaven or hell?
:44:09. > :44:13.Find out at the end of the show. Cooking next is a woman who knows xa
:44:14. > :44:17.Les and the other celebrities are going through when she was crowned
:44:18. > :44:21.champion back in 2010. It's Lisa Faulkner. Great to have you on the
:44:22. > :44:29.show. First time? Yes. Not scared at all! What are you going to make?
:44:30. > :44:35.Goat's cheese quennelles and pea and mind and radish salad. Do you want
:44:36. > :44:39.me to pop the peas? Yes, but keep some whole because they look pretty
:44:40. > :44:45.as well. I would like to blanch them for 30 seconds to take the edge off.
:44:46. > :44:49.The quennelles, it's a fancy spoonful? Yes. It's the shape more
:44:50. > :44:53.than anything else? Yes, but they do look pretty and I'm sort of always
:44:54. > :44:55.saying that I like pretty food but you want to eat with your eyes a
:44:56. > :45:16.lot. Double cream just for you! needs a layer of dust on it. You can
:45:17. > :45:24.eat butter in the gym. Life changing. Next November, I will be
:45:25. > :45:30.like a stick. More like a log! You will lose your edge. I am just going
:45:31. > :45:37.to make these little quenelles. What cheese have you got? Just a basic
:45:38. > :45:43.goats cheese. If you get a really soft one, when you deep fry it, you
:45:44. > :45:48.just have explosions. It is much better to have something with more
:45:49. > :45:55.sturdiness to it and let it down with the cream. There are quite a
:45:56. > :46:10.few around. Not too soft a one. I will do a few in case they pop. I
:46:11. > :46:18.love prodding peas. You always end up with price... Less than you need!
:46:19. > :46:24.I can tell from the shapes of those, you have been in professional
:46:25. > :46:29.kitchens. I have. Only because I love it and I asked chefs very
:46:30. > :46:36.nicely if I can go and play in their restaurant, a day a week if I can. I
:46:37. > :46:43.will start off washing spinach or peeling, nuts or whatever. But they
:46:44. > :46:51.have let me out. After six years, you get to chop shallots! I have
:46:52. > :47:02.always loved cooking but I now get to learn the craft and science and
:47:03. > :47:07.the confit of the egg yolk earlier, it is fascinating. You still acting?
:47:08. > :47:15.I would like to do some more. I got offered a job I could not do. I went
:47:16. > :47:24.for an addition but I do not think I got -- an audition. What was it for?
:47:25. > :47:29.Down Abbey? I wish! You were in Emmerdale last night. Look at you! I
:47:30. > :47:37.bet your parents think you have made it now. I got cast for Emmerdale
:47:38. > :47:43.once. I was supposed to be handing out a village award for food. It was
:47:44. > :47:55.a Yorkshire food award and they chose someone else. I think he has
:47:56. > :48:03.got a better Yorkshire accent! Scottish accent! Where you sad? I
:48:04. > :48:08.would love to be in Emmerdale. The BBC will be on the phone in a
:48:09. > :48:15.minute, that is for another channel! Why do I always get these things?
:48:16. > :48:19.Because you are good at them. These breakfast radishes. I remember
:48:20. > :48:27.radishes tasting really peppery and lovely. For years, they tasted of
:48:28. > :48:30.nothing. They are getting better. There is something so delicious
:48:31. > :48:35.about them, when you get a bit of heat. When you grow them in your
:48:36. > :48:42.garden, they are so much better. You do not realise how full of water
:48:43. > :48:45.radishes are. When they are picked, really peppery, fantastic. These are
:48:46. > :48:54.the breakfast ones, the shape of it. As well as all of this, you are
:48:55. > :48:58.writing your third cookbook. My first one was my Mum's recipes. I
:48:59. > :49:02.wanted to get them down in a book because they were on the backs of
:49:03. > :49:08.envelopes and I did not want to lose them. I loved writing it. I got the
:49:09. > :49:12.chance to write the second one and it was about different times to
:49:13. > :49:17.cook. If you want to make something fast or if the house is full of
:49:18. > :49:23.children. This one has come along and it has been one of those love
:49:24. > :49:27.-hate jobs. You start going, I want to write this, but I don't know if I
:49:28. > :49:31.can do it. I am at the pictures stage and I am loving it. I am
:49:32. > :49:34.looking forward to it coming out but it is not until February. Am looking
:49:35. > :49:50.forward to it coming out but it is not until February. And. -- you are
:49:51. > :50:01.fine. Do you want these in a bowl? I want them cold. They are colder! Can
:50:02. > :50:08.you do the pea shoots Quetta Mark in here? Yes, in there. That is not
:50:09. > :50:18.very pretty. Can you sort those out for me? Dressing? Dressing, yes, can
:50:19. > :50:22.you do my pea shoots first? I will do my dressing. If you wouldn't mind
:50:23. > :50:28.chopping my mint for me, that would be lovely. What are you doing
:50:29. > :50:37.exactly? I am making the baby quenelles. You are deep frying a bit
:50:38. > :50:44.of cheese. They are already. Olive oil or rapeseed oil? The lovely
:50:45. > :50:53.rapeseed oil. -- olive oil. And a bit of lemon. Lemon zest in here.
:50:54. > :50:58.And some mint. My garden mint. This is from your garden? The difference
:50:59. > :51:09.between growing it yourself, I was so amazed at the smell of it. Has it
:51:10. > :51:17.been washed? Yes! Do you have pets? No, I don't. What are you saying? If
:51:18. > :51:23.it is anything like mine, you go for the one furthest from the garden!
:51:24. > :51:29.What is the new book about? It is sweet things. Lots of sweet things
:51:30. > :51:39.that I wanted to make. I have not been allowed to talk much about it.
:51:40. > :51:47.Thank you, James. Beautiful. It is a dessert book you cannot talk about?
:51:48. > :51:55.It doesn't come out until next year. We have got the radishes. I have put
:51:56. > :52:03.some in already. I am ahead now. I don't think it needs a lot of
:52:04. > :52:12.dressing. You just want a tiny bit. A little squeeze of lemon juice out
:52:13. > :52:17.of the bottom. Thanks, chef. It is such a lovely dish. I know it is not
:52:18. > :52:22.great this morning, the weather, but it is meant to brighten up. Make the
:52:23. > :52:29.goats cheese, have a nice little fellas, glass of wine. -- nice
:52:30. > :52:44.little salad. Tripura goats cheese? That would help! Goats cheese? The
:52:45. > :52:53.peas in their pods. Thank you. There we go. Happy? Happy. Goats cheese
:52:54. > :52:59.quenelles with a pea, mint and radish salad.
:53:00. > :53:10.Looking good. Lemon and peas is a great combination. Dive into that.
:53:11. > :53:19.Have a seat. If you ever need anyone to eat food here... It is like a
:53:20. > :53:26.little mousse. Lemon juice with the peas, fantastic. We need some wine.
:53:27. > :53:30.Let us add back to Leeds to find out what Olly Smith has chosen to go
:53:31. > :53:46.with Lisa's super salad. With Lisa's cracking quenelles, the
:53:47. > :53:50.all-time classic pairing for goats cheese is Sauvignon blanc. You could
:53:51. > :53:56.go all out for this one. However, with the rich crunch in Lisa's dish,
:53:57. > :54:07.it is the opportunity to embrace Bordeaux were Sauvignon blanc is
:54:08. > :54:17.blended with others. The holes, Chateau Le Bernet, Graves. This is
:54:18. > :54:24.from Bordeaux. Graves, whether it's come from, it creates fantastically
:54:25. > :54:28.dazzling white wines. You get wines which are more elegant rather than
:54:29. > :54:34.exotic and in your face. Bordeaux is one of the most prestigious wine
:54:35. > :54:39.regions in the world you can find top bargains there. That is as
:54:40. > :54:50.snappy as the rocket with a face full of lemons. Goats cheese has a
:54:51. > :54:54.natural zing to it. The saving blanc is blended with others to give it
:54:55. > :54:58.the extra flesh -- Sauvignon blanc. Then you have the sensational
:54:59. > :55:04.summery salad with the pea shoots and mint, you need a wine which is
:55:05. > :55:08.light on its feet to preserve the seasonal sensational nature of the
:55:09. > :55:14.garden glory. Finally, the radishes with their crunchy peppery bite, a
:55:15. > :55:20.wine that soars with zing is the perfect fit to ride the radish all
:55:21. > :55:24.the way to some central. Lisa, here is to you and your sensational
:55:25. > :55:32.salad, the Queen of quenelles. Cheers! There is a name! What do you
:55:33. > :55:39.think of this? This is as good as the last one. Good wine with a good
:55:40. > :55:48.plate of food. So creamy. Not as acidic. That would be fantastic even
:55:49. > :55:53.without food. Heavenly. 49 quid, that is a bargain. It is time to see
:55:54. > :56:13.how the Celebrity MasterChef hopefuls got on -- for nine quid.
:56:14. > :56:27.Thank you. Cheers! Am I expecting restaurant standard food?
:56:28. > :56:35.Absolutely. Of course. It is all going to be about the detail. The
:56:36. > :56:38.devil is in the detail today. When you are cooking for a chef and you
:56:39. > :56:46.are not a chef, it is always a challenge. I am hungry. I have not
:56:47. > :56:53.had breakfast. I am looking forward to it. My food has to be spot on.
:56:54. > :57:02.You have got ten minutes until the starter has to go. Your consomm?
:57:03. > :57:11.should be on. Get ready to roast the longest -- roast the longest.
:57:12. > :57:22.Looking good. Beautiful. Once a into a jug. -- sauce into a jug. Give the
:57:23. > :57:38.plate a wipe and then we will send it. Ready to go. Perfect. Service.
:57:39. > :57:57.Ade has made tapioca crackers and coastal vegetables with
:57:58. > :58:04.langoustines. Very clear. The langoustines retouch overcooked. The
:58:05. > :58:10.flavour of shellfish was amazing. Spot on. I loved it. I would be
:58:11. > :58:18.happy to pay for that. I could not eat it because of my shellfish
:58:19. > :58:26.allergy. Looks stunning. I hope you guys enjoyed it. Janet, we are meant
:58:27. > :58:33.to be up in five minutes. These take eight minutes to cook. I will say we
:58:34. > :58:40.are going to be around 15 minutes late. We need to get this food out.
:58:41. > :58:46.People are awaiting. The main course is going to be delayed by ten
:58:47. > :58:57.minutes. Tell them I have got a train to catch! With Janet running
:58:58. > :59:04.late, Steve steps in to finish the courgette balls. That is lovely.
:59:05. > :59:13.We need to get a little bit faster. Big push now. It will all be over in
:59:14. > :59:29.a couple of minutes. Splendid! Look at that! Now what? Sauce. Lovely.
:59:30. > :59:36.Service. Well done, Janet. We took our time, but it looked all right.
:59:37. > :59:51.Janet's dish is lamb three ways, belly, chlorine and lamb Shank
:59:52. > :59:55.stuffed courgette. The dish was phenomenal. All of the flavours
:59:56. > :00:02.married together. Looked really good. Beautiful vegetable cookery.
:00:03. > :00:07.For me, I thought that was an incredible dish. Brilliant. The
:00:08. > :00:13.courgette was not overcooked. Perfectly done. I loved it. That is
:00:14. > :00:20.very, very nice. I did not talk too much when I was eating that. It is
:00:21. > :00:23.now time for Les to plate his dessert but there is a problem as
:00:24. > :00:31.caramel has leaked out ruining the chocolate. I'm not happy to serve
:00:32. > :00:35.these two. There's a big hole in this one and this one where the
:00:36. > :00:39.chocolate's sunk in, the liquid's run out, so three might be
:00:40. > :00:42.salvageable. Difficult to say because the liquid might run out,
:00:43. > :00:46.could mean failure for the whole dessert. Let's construct these
:00:47. > :00:51.three, make them as good as we can and see if we can get three perfect
:00:52. > :01:01.desserts. OK. That's three. The dessert is going
:01:02. > :01:04.to be serve in five minutes but unfortunately it's going to be just
:01:05. > :01:12.three plates because there has been a problem in the kitchen.
:01:13. > :01:23.Chef, is that OK? The wiping cloth. Well done. Well done! Thank you,
:01:24. > :01:28.chef. Thank you so much. Well done. That was a tough challenge, but you
:01:29. > :01:39.got three desserts out and they look great. Thank you, chef. We'll share.
:01:40. > :01:45.Ooh! Thank you. Les's dessert is a chocolate delice with a liquid
:01:46. > :01:49.caramel centre topped with ganache and decorated with chocolate. What I
:01:50. > :01:52.like about this dessert, there's plenty of chocolate. It was a bit of
:01:53. > :01:57.a challenge for the person who's made it. It's just just lots of
:01:58. > :02:02.different things going on here. It's not simple. The dish is called
:02:03. > :02:08.chocolate variations, six or different types of preparation there
:02:09. > :02:16.and most pastry chefs would struggle with that, so the person has done
:02:17. > :02:23.very, very well. Hello. Hello, chefs. Well done.
:02:24. > :02:27.Aide, Janet and Les, thank you very much for giving us a wonderful
:02:28. > :02:30.experience today. You were all very challenged with Steve's menu and I
:02:31. > :02:35.think technically you did a really good job. The food today was
:02:36. > :02:37.first-class, we have eaten a Michelin-starred meal today. It's
:02:38. > :02:44.been absolutely fantastic. Such good cooking. I say this, I don't mean it
:02:45. > :02:45.in any way detrimental or rude, but surprisingly brilliant!
:02:46. > :03:10.Well done. Thank you. Thank you. Great day, great food. All three now
:03:11. > :03:14.go into the final cook-off having learnt a great deal about fine
:03:15. > :03:19.cuisine and about themselves. Now they have got to find their energy,
:03:20. > :03:22.think about all they've learned from the competition and that's going to
:03:23. > :03:30.could minute ate in their last three dishes, the final cook-off and it's
:03:31. > :03:35.going to be a fret shuts fight. -- ferocious fight.
:03:36. > :03:40.You can see how they got on with the next challenge next week. It's time
:03:41. > :03:43.to answer some of your foodie questions. We have to decide what
:03:44. > :03:46.Victoria will be eating at the end of the show. Jane from Sunderland,
:03:47. > :03:50.are you there? Yes, I'm here, thank you. What is your question? What is
:03:51. > :03:56.the best thing to do with belly pork? Do you want to take that one?
:03:57. > :04:01.Cook it nice and slow, is the best bet. If you want garnish to go with
:04:02. > :04:06.it, cut an onion in half and an apple, season the pork belly, put
:04:07. > :04:13.the pork on top of the apples and onions, in the oven for or five
:04:14. > :04:18.hour, blitz the onions and apple at the end for a nice puree. What
:04:19. > :04:26.temperature? 120, nice and slow. Thank you. I wouldn't cover it, nice
:04:27. > :04:33.bit of olive oil on top of the skin and it would be nice. We'll all be
:04:34. > :04:38.round for tea. You are welcome. Heaven or hell Got to be heaven.
:04:39. > :04:44.Margaret from Street in Somerset. What is your question? I love duck
:04:45. > :04:47.breast and I try cooking it, but although it tastes beautiful, it
:04:48. > :04:52.doesn't look nice and screws up on the plate. I'll explain why it does
:04:53. > :04:58.that in a minute but a recipe with duck breast? Start with a nice cold
:04:59. > :05:04.pan, skin-side down and let the fat render out. Duck and cherry, now
:05:05. > :05:09.there's cherries in season, duck and cherries are a perfect match so I
:05:10. > :05:14.would get some cherries with it and have that, maybe a bit of celeriac
:05:15. > :05:22.as well. If you cook it on skin side then roast in the oven particularly
:05:23. > :05:27.on skin side down, it should stop it going small. If you remove the small
:05:28. > :05:34.piece on the bottom, that should stop it curling, but generally it's
:05:35. > :05:38.overcooked when it curls. Three or four minutes skin side down, then in
:05:39. > :05:41.the oven for a short time and Leigh it to rest, then we will all be
:05:42. > :05:51.round for supper. What dish would you like to see, heaven or hell? ?
:05:52. > :05:56.-- leave in the oven to rest. Heaven or hell? Heaven. What question would
:05:57. > :06:00.you like to ask, Suzanne? We catch our own pollock off the coast and we
:06:01. > :06:06.have been told in the past to always freeze it for 24 hours, then defrost
:06:07. > :06:11.and cook it so it has the best taste. But I would like to know how
:06:12. > :06:14.to cook it straight from the sea? Sometimes the freezing process,
:06:15. > :06:21.pollock is very wet so when you cook it fresh, it tends to fall to
:06:22. > :06:27.pieces, so what you can do, once the fillet is out, leave in 10% of water
:06:28. > :06:31.and leave, season it, pat it dry, lose all the water. When you cook
:06:32. > :06:35.it, it stays in one nice piece. Defrost in the freezer is trying to
:06:36. > :06:40.stop the water leaking out. What dish would you like to see, heaven
:06:41. > :06:45.or hell? I'm afraid I like hell because I love figs. Kelly from exst
:06:46. > :06:50.Essex, hello? He. What is your question? I have a two pound piece
:06:51. > :06:54.of sirloin of beef which I was going to cut into steaks but I would like
:06:55. > :07:00.to cook it whole. How would I do that? Do you want me to do that? I
:07:01. > :07:05.would roast it whole. Seal it off in a pan, cover it with mustard or nice
:07:06. > :07:10.French mustard, roll it in cracked black pepper then roast in the oven.
:07:11. > :07:15.Two pound. Hot oven, cook for 45 to an hour, no more than that. Let it
:07:16. > :07:23.rest and slice it. I would do that with fat chips andberg NHS sauce. To
:07:24. > :07:28.me, steak, changes and bernaise sauce, wonderful butter sauce, holt
:07:29. > :07:38.Lang days basically with tarragon added to it as well -- hollondaise
:07:39. > :07:43.sauce. Ian from London, your question? I've got some pheasant
:07:44. > :07:51.breast fillets I've had in the freezer for months, so a recipe to
:07:52. > :07:55.impress the missus? That's probably not impressed the missus? For me,
:07:56. > :08:00.pheasant is classic. Defrost it, if they are on a crown, cook on the
:08:01. > :08:04.bone, seal them off in a pan, six or seven minutes, you can serve it a
:08:05. > :08:09.little pink, don't overcook. If they are not on the crown? Colour both
:08:10. > :08:14.sides in the oven four to five minutes, nice and pink in the
:08:15. > :08:18.middle, bread sauce, spring cabbage. Defrost first as well. What dish
:08:19. > :08:23.would you like to see, heaven or hell? Not normally a sweet fan but
:08:24. > :08:28.evidentiary dog has his day so heaven. Time for the omelette
:08:29. > :08:33.challenge now. Paul Rankin is still at the top with 17.5 seconds.
:08:34. > :08:39.You are sat there in 2 Seconds. Anybody you would like to beat,
:08:40. > :08:45.Lisa? I'll be happy to be up here. Just here. Usual rules apply. Make
:08:46. > :08:52.as fast as you can, a three-egg omelette. Three, two, one, go!
:08:53. > :09:09.If you like eggshells, you might want to taste some!
:09:10. > :09:21.Argh... Don't think you're going to beat your time. You can be slow
:09:22. > :09:31.today. I'm scloe. Get it on there. All right. Half still left in the
:09:32. > :09:33.pan. Oh, that's a bad one. That's really hot.
:09:34. > :09:48.All right. Not bad. I picked the shell out. It's cooked.
:09:49. > :09:55.This one... Go for an edge, James. Is it cooked? It is cooked. I think
:09:56. > :10:06.it's butter. Nice actually. Right. Lisa. Where do you think you
:10:07. > :10:13.are on our board? Somewhere down the bottom. The bottom? Yes. You are
:10:14. > :10:22.correct. You are down here, 47.20. But it's not a bad omelette though,
:10:23. > :10:27.is it? Not bad. Bryn? 22 seconds, I haven't beaten that. Stick it in
:10:28. > :10:38.your new kitchen, in your restaurant, there you go. Victoria
:10:39. > :10:45.will be getting roasted apricots if Lisa and Bryn go with her. We get
:10:46. > :10:50.another fantastic recipe from the two Italians now. Lemon and ricotta
:10:51. > :11:13.tart using a special massive candied fruit.
:11:14. > :11:29.Gennaro. Give me this, give me that. Lemons. Fantastic. Wonderful lemons.
:11:30. > :11:38.We do a ricotta tart with the candied flavours. We have some puff
:11:39. > :11:49.pastry rolleded as thin as possible. Here we put it inside. This is the
:11:50. > :11:58.preparation of the dough. Can you do that? Of course. I'm wonderful at
:11:59. > :12:05.that. Fantastic. Gennaro, you are a brick. I know. This is important.
:12:06. > :12:12.Cherville. It's lemons with not very much juice inside, but a very thick
:12:13. > :12:19.skin and they are candied and there is a fantastic flavour and taste
:12:20. > :12:28.used in almost all of the south. A lovely scented smell of lemon. Most
:12:29. > :12:34.important ingredient. Candied lemon is available in many high end
:12:35. > :12:38.supermarkets and Italian delis. Fried eggs please? Yes. I need the
:12:39. > :13:00.yolks in here. Ricotta. I mix this with sugar, caster sugar.
:13:01. > :13:08.Now I put five yolk of eggs in there, please.
:13:09. > :13:23.Just the yolk and save the white. Wonderful yolk, my goodness.
:13:24. > :13:31.A bit of sugar. Tell me how much? Another little bit. Another little
:13:32. > :13:42.bit. Another little bit. Come on. OK, fine. Candy fruit this one. Yes.
:13:43. > :13:48.Beat this stiff. Then we have the orange peel which is wonderful as
:13:49. > :13:50.well. Now what I do is to cut this in cubes which is lovely. And we put
:13:51. > :14:07.it in. You find these in lots of desserts
:14:08. > :14:17.in southern Italy. Come on! Don't be lazy. Enough? No, more, more, more.
:14:18. > :14:19.It has to be stiff. You don't know what stiff is? Yes, I know what
:14:20. > :14:32.stiff is. No. It's all right. stiff is. No. It's all
:14:33. > :14:40.That's fine. It's my cooking it. All right! Very careful and gentle
:14:41. > :14:49.activity of folding it now. Fold it very gently. Ah, look at this.
:14:50. > :15:04.Lovely. That's exactly what I wanted. Just look at this. Fantastic
:15:05. > :15:10.pleasure of this. Luxurious. I like this handmade stuff. It does not
:15:11. > :15:22.look industrial. It is up to you now... To finish. Yes. Thank you.
:15:23. > :15:36.The colour of the eggs! Gives a lovely golden Patino to the pastry.
:15:37. > :15:40.About 20, 25 minutes in the oven. The centre will still be a little
:15:41. > :15:50.bit wobbly. Then we take it out and let it rest. Now it is ready for the
:15:51. > :15:59.oven. Do you want me to? That is fantastic.
:16:00. > :16:07.This is wonderful. Look at the colour! This is the last touch.
:16:08. > :16:18.Because we are in the region of endless lemons, just a hint. This is
:16:19. > :16:34.the proof of the pudding. Yes! I can't wait. Perfect. Shall I put
:16:35. > :16:39.some pairs on it? No. I saw them in the market and I said, I need those.
:16:40. > :16:44.They are put in the oven as they are. When they are starting to
:16:45. > :16:51.shrink, you put a little bit of sugar and a bottle of red wine. Do
:16:52. > :16:59.you know what they called? No. Little children. You are gentlemen.
:17:00. > :17:14.Just a minute. At this! Just fantastic. -- look at this!
:17:15. > :17:32.It is a dream of a tart. I like the pairs more than your tart. The pairs
:17:33. > :17:36.are very nice. I can't understand why you are joking all of the time.
:17:37. > :17:50.Silly words like this. If you like it, you like it. I do like it.
:17:51. > :17:51.Heaven. I baked them in the oven! You have really done well. Thank
:17:52. > :18:06.you. This time you did. You can see more from them on next
:18:07. > :18:12.week for smut show. It is time to find out whether Victoria will be
:18:13. > :18:23.facing food heaven or food health -- on next week's show. Is it apricots
:18:24. > :18:27.or figs? These guys had the decision to make. Not that it altered the
:18:28. > :18:33.final verdict. They did choose food heaven. We will lose this.
:18:34. > :18:42.We will get the apricots on. I am going to roast them with basil
:18:43. > :18:47.because basil and apricots and any soft fruit works fantastically well.
:18:48. > :18:53.When you cook basil, particularly with fruit like this, sweet things,
:18:54. > :18:59.it tastes like pistachio. Pan on the heat. We will raise them in butter,
:19:00. > :19:05.sugar and apricots that you are. Can I get you to chop up the dates and
:19:06. > :19:17.apricots? Thank you. I will get this on. A little bit of butter. Just a
:19:18. > :19:22.little bit! More! I have built the gym but I have not started using it
:19:23. > :19:34.yet! In go the apricots and apricots liqueur. Wow! We make a sauce as
:19:35. > :19:40.well. We will roast but in the oven. They want about five minutes,
:19:41. > :19:44.something like that. We will make biscotti next which I love. I
:19:45. > :19:52.scream, you can explain what you are doing over there. We have milk and
:19:53. > :19:55.vanilla pod. We will crack the eggs, keep the egg yolks, whisk it
:19:56. > :20:02.together. Once the Queen has come to the boil, we will pour it on the egg
:20:03. > :20:13.yolks and add apricots pur?e. To make the biscotti, you need the
:20:14. > :20:20.fruit and nuts. 250 grams of plain flour, 250 grams of sugar. A little
:20:21. > :20:25.bit of baking powder. A mixture of hazelnuts and pistachios. You can
:20:26. > :20:33.use whole almonds, not flakes. A little bit of lemon zest. Over
:20:34. > :20:36.there, Lisa is topping up the dates and be dried apricots. You can put
:20:37. > :20:43.dried cranberries, whatever you want. It is the mixture of fruit and
:20:44. > :20:50.nuts together. Pistachios are lovely colour. When you do this and cut it
:20:51. > :20:59.through, different textures. Then we throw in the eggs. You want three
:21:00. > :21:05.eggs. Mix it together. Mix by hand, never by machine. It would break up
:21:06. > :21:08.the fruit. Mixing it by hand tells you exactly the texture of what you
:21:09. > :21:12.are looking for. This is a great thing to make at home because you
:21:13. > :21:18.can make them in advance. Whisk it up like that. It all starts to come
:21:19. > :21:24.together. You want dropping consistency. It may appear quite
:21:25. > :21:29.where to start with, but keep mixing it up. It will start to come
:21:30. > :21:36.together. You are starting to get this mixture. If you can pick me
:21:37. > :21:42.some basil, quite a bit. Thanks, Lisa. Mix it all together. I don't
:21:43. > :21:50.know whether this would be allowed on your regime, would it? Yeah, I
:21:51. > :21:57.reckon! Everything in moderation. This is where we are going wrong!
:21:58. > :22:02.Then you get this and the idea is dropping consistency. You want to be
:22:03. > :22:07.able to roll it out. That is kind of the texture we are looking for. It
:22:08. > :22:12.is really important. This gives you the shape of the biscotti. If it is
:22:13. > :22:17.too wet, it is a solid biscuit mess. If it is too dry, it will not go
:22:18. > :22:25.anywhere. The texture is important. Dropping consistency. You need to
:22:26. > :22:33.well lit. To do that, you want to dust some flour on the board -- you
:22:34. > :22:38.need to roll it. Dip your hand in the flour. I am going to get you to
:22:39. > :22:44.do one of these. No such thing as a free lunch on the show! You put it
:22:45. > :22:53.on the board and roll it. Very quickly in one go. No more than five
:22:54. > :23:05.seconds. Wow. I have not washed my hands! In your own time. We are
:23:06. > :23:17.live! I have got to put flour on my hands. How much of this? All of it.
:23:18. > :23:29.Oh, my word. Roll it up quickly. You have got it. It is a bit of a lump.
:23:30. > :23:34.There. It is a bit wonky. APPLAUSE
:23:35. > :23:39.I do this every week and I do not get applause! We are going to clean
:23:40. > :23:44.the chopping board and then this goes in the oven. This is the whole
:23:45. > :23:58.idea of the spotty. It means twice baked. -- whole idea of biscotti.
:23:59. > :24:03.190 Celsius, 12-15 minutes. This is the first part. If you can grab us
:24:04. > :24:11.the apricots and warm them up, Bryn. Thank you. You slice them, serrated
:24:12. > :24:21.knife, let them cool down. You slice them. This is the first bit. That
:24:22. > :24:26.looks lovely. You get this biscotti. It is more like cake. It is soft.
:24:27. > :24:33.Now you drop the oven temperature down. 280 Fahrenheit, something like
:24:34. > :24:39.that. Take off 100 degrees, basically. You want them to cook
:24:40. > :24:44.without colouring and dry out. You end up with a fantastic biscuit. We
:24:45. > :24:51.will get this cooking. You pop them back in the oven. This is the second
:24:52. > :24:58.break. About ten minutes. -- second bake. The longer they are in their
:24:59. > :25:09.the dryer they get. The more coffee they will soak up then! Shall I
:25:10. > :25:13.checked they are OK? You can check! We have got the lovely apricots. I
:25:14. > :25:20.will slip these over. How are we doing with the ice cream? I will --
:25:21. > :25:28.I haven't got a clue how long we have got left! I have added the
:25:29. > :25:37.apricots pur?e. We have got the ice cream in the back. Touch of water in
:25:38. > :25:46.there. They are nice? We have got a sauce, sugar, butter. The fragrance
:25:47. > :25:56.is amazing. Bring up the ball in the back there. -- the bowl. Bryn is
:25:57. > :26:05.going to do a fancy scoop. Are you going to do quenelles? A large
:26:06. > :26:13.scoop! You have got wonderful apricots. Look at them! Just
:26:14. > :26:22.delicious. You have got basil, when you tasted, if you don't believe me,
:26:23. > :26:36.here. Dive into that. Tastes like pistachio. What is that? ! I will do
:26:37. > :26:46.another one. She has retired now, it is fine! Can you imagine if I did
:26:47. > :26:56.that? Check that out! That looks amazing! I don't know why I have got
:26:57. > :27:04.back but there. Might be a bit over the top, Buster and biscotti. I am
:27:05. > :27:15.going for it. -- butter. Rain beautiful. Happy with that? It goes
:27:16. > :27:24.without saying that it is heaven. Sensational. It is quite unusual.
:27:25. > :27:39.Basil, putting it in desert s, fantastic with apricots. This wine
:27:40. > :27:45.has been chosen for it, Anthemis from Samos. Smells like sherry. Dive
:27:46. > :27:49.into that. The great thing about the biscotti, you can make them now, pop
:27:50. > :27:55.them in a container and you have got them. It depends how much you want
:27:56. > :27:59.them to dry out. Some people do not cook them a second time to keep them
:28:00. > :28:08.soft. But biscotti means twice baked. Cheers. Tell us what you
:28:09. > :28:18.think of this. A lot stronger. It is all right. Lovely. This is proper! I
:28:19. > :28:22.need a straw. Victoria, good luck in your retirement. Looks like you are
:28:23. > :28:29.not going to retire! No doubt we will see you... If you lose the part
:28:30. > :28:34.you went for, Victoria can take over. Thanks to Owen Williams, Lisa
:28:35. > :28:42.Faulkner and Victoria Pendleton. Thanks also for the fabulous wine
:28:43. > :28:47.choices. All of the recipes are on our website. We will be back here
:28:48. > :28:52.live at our usual time of 10am next week. You can enjoy more Best Bites
:28:53. > :28:56.tomorrow morning at 10:30am on BBC Two. Enjoy the rest of your weekend.
:28:57. > :29:00.If you are watching the Tour de France, I think you need an umbrella
:29:01. > :29:09.today. Enjoy it anyway. Looks like everyone's image
:29:10. > :29:12.of paradise. 22 years after first visiting
:29:13. > :29:15.Australia...