Browse content similar to 05/08/2017. Check below for episodes and series from the same categories and more!
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I hope you're hungry, as we've got a show bursting | :00:00. | :00:07. | |
I'm Matt Tebbutt, and this is Saturday Kitchen Live. | :00:08. | :00:31. | |
Joining me today - the talented Ian Orr, | :00:32. | :00:35. | |
Ian, it's your first time on the show. | :00:36. | :00:41. | |
Today I'm making marinated monkfish cheeks, ketchup dressing, | :00:42. | :00:47. | |
tarragon mayo and salt and vinegar crisps. | :00:48. | :00:52. | |
It sounds like a fish and chips but it's not! And an interesting dried | :00:53. | :00:57. | |
vinegar. We'll talk about that. I'm doing duck egg en | :00:58. | :00:58. | |
cocotte with wild mushrooms Some truffles and home-made bread. | :00:59. | :01:19. | |
Very old-fashioned kick. -- dish. We look forward to that. | :01:20. | :01:21. | |
Sam, you've got wine matches for today's dishes. | :01:22. | :01:23. | |
We have a classic summary red wine and a stunning white wine. | :01:24. | :01:30. | |
And we've got some fantastic films from some of the BBC's biggest | :01:31. | :01:33. | |
food stars: Rick Stein, Mary Berry, The Hairy Bikers | :01:34. | :01:35. | |
Our special guest today is a hugely talented actress. | :01:36. | :01:45. | |
She's known for her incredible portrayal of Karen Matthews | :01:46. | :01:47. | |
in the BBC drama The Moorside, but she also happens to star in one | :01:48. | :01:50. | |
of the biggest TV series of all time ? Game of Thrones! | :01:51. | :01:54. | |
APPLAUSE Great to have you here. What a | :01:55. | :01:59. | |
lovely introduction! I wrote it myself! How are you, very pregnant! | :02:00. | :02:06. | |
I am, thank you for pointing that out. Thank you for getting up so | :02:07. | :02:11. | |
early. I always hungry now so it is the perfect joke. Have your tastes | :02:12. | :02:15. | |
changed since you have been pregnant? Not really, tomatoes is | :02:16. | :02:21. | |
the only thing I wanted for the first three months. We've got some | :02:22. | :02:28. | |
of those. Was that it? Nothing like digestives and mayonnaise, nothing | :02:29. | :02:33. | |
weird! Have you got the name sorted? Matt is on our list! It is my | :02:34. | :02:39. | |
brother's name so it might be a bit weird. But we are going through it | :02:40. | :02:45. | |
all, you know how it changes. Apparently if you can shout it out | :02:46. | :02:49. | |
in the park, that is a good idea. Or a supermarket. We have been just | :02:50. | :02:55. | |
shouting names Inbee Park to but fits! -- in the park. Tell us about | :02:56. | :03:05. | |
your food heaven. Trout and prawns and coriander. That is unusual, | :03:06. | :03:13. | |
trout. I like it more than salmon, I don't know why, a bit more delicate. | :03:14. | :03:17. | |
And you're into your monkfish as well? I am. Thank you for that! And | :03:18. | :03:26. | |
what about hell? Cooked apple, I would be really sad about. Why? The | :03:27. | :03:34. | |
texture. You know you have to do this for your baby and taste it! | :03:35. | :03:40. | |
Maybe we should have hell to get acclimatised! I really will be ill I | :03:41. | :03:46. | |
think! I should have put something delicious on my hell! I have been | :03:47. | :03:51. | |
very honest. Cooked apple and puddings and start like that. | :03:52. | :03:52. | |
Please! Through seven. I'll gently simmer trout | :03:53. | :03:57. | |
in butter and stock, then add in some prawns and then | :03:58. | :04:00. | |
make a coriander, aubergine and coconut milk broth, | :04:01. | :04:02. | |
and serve the trout and prawns on top and garnish with | :04:03. | :04:05. | |
coriander and basil. But if you get hell, | :04:06. | :04:08. | |
then it's cooked apple! I'm going to make you an apple | :04:09. | :04:13. | |
and raspberry gratin First I'll make a puree with cooked | :04:14. | :04:15. | |
apple, then I'll saute more apple with raspberries, | :04:16. | :04:20. | |
spoon over a rich, creamy vanilla custard gratin and top | :04:21. | :04:23. | |
with polenta crumble. But you'll have to wait | :04:24. | :04:28. | |
until the end of the show to find And don't forget, you at home | :04:29. | :04:33. | |
will decide Gemma's fate! The vote is open right now | :04:34. | :04:37. | |
for you to choose today's heaven or hell dish that we'll cook | :04:38. | :04:40. | |
for Gemma at the end of the show. Just head to the Saturday Kitchen | :04:41. | :04:43. | |
website before 11am this morning! But we still want you to call | :04:44. | :04:46. | |
us if you have a food You can also get in touch | :04:47. | :04:49. | |
through social media You have a seat, shout out any | :04:50. | :05:11. | |
questions. Thank you! How are you? What are we making? This is monkfish | :05:12. | :05:20. | |
cheeks with some ketchup blessing, salt and vinegar crisps and some | :05:21. | :05:25. | |
tarragon mayonnaise. You are having the hard jobs. Tell us about you, | :05:26. | :05:33. | |
where are you based on in Derry? Yes, we have a restaurant there. The | :05:34. | :05:41. | |
first opened nine years ago. Now we have Browns in and also Browns in | :05:42. | :05:50. | |
the Green in Donegal. And we have a new venture as well. I have a great | :05:51. | :05:55. | |
business partner with me, markers, who drives me which is good and | :05:56. | :06:01. | |
obvious we are quite close to where they film the show. He is a bit of a | :06:02. | :06:09. | |
fan girl! On and on! He is very excited. How far away is it? It's | :06:10. | :06:16. | |
about ten minutes. Do you sneak down? I will be taking Gemma's | :06:17. | :06:25. | |
number! Did you not get over to the hotel? To Browns? No, I had never | :06:26. | :06:34. | |
heard of it! I shouldn't say that! That's my meal ticket gone! I had | :06:35. | :06:41. | |
vouchers to did for you! You have becoming quite few awards as well. | :06:42. | :06:49. | |
We have a great team. -- you have been winning. It was the best | :06:50. | :06:53. | |
tourism experience which was massive for us. And last year we had an AA | :06:54. | :07:00. | |
Guest. And you won chef of the year a few years ago. I did. You don't | :07:01. | :07:07. | |
like to talk about it! Ian John-Lewis who works for me, the | :07:08. | :07:12. | |
want it back. But I have to win it back sometime -- Ian Jarvis. Do this | :07:13. | :07:18. | |
kind of awards make a big difference to the public? Definitely, more | :07:19. | :07:23. | |
people will come to the restaurant and it is also great for the staff | :07:24. | :07:32. | |
as well. And this dish, what are you doing? Marinating the monkfish? In | :07:33. | :07:37. | |
coriander and fennel seeds. We have this dish on elements and it will be | :07:38. | :07:44. | |
on all of our menus now. This is a lovely ketchup blessing. I will add | :07:45. | :07:53. | |
some ketchup and lovely herbs and some capers. A basic tomato dressing | :07:54. | :08:04. | |
but you have spiced it up. A bit of Worcester sauce as well. Some olive | :08:05. | :08:09. | |
oil. These are trying for five minutes? Until they are crispy. And | :08:10. | :08:14. | |
then we talk about the secret ingredient. I like these. They are | :08:15. | :08:23. | |
called ribbons. Have you ever seen those? No. It's quite mesmerising | :08:24. | :08:31. | |
watching it! What about the ingredients question of art you | :08:32. | :08:36. | |
sourcing them all from Northern Ireland? We try to as much as | :08:37. | :08:44. | |
possible. We are close to Green Castle and we have great meet in | :08:45. | :08:48. | |
Northern Ireland which is fantastic. Great seafood. Absolutely. You could | :08:49. | :08:56. | |
do this with Scarlets or cod which is brilliant. Other things that are | :08:57. | :08:59. | |
readily available? You can get everything back home. I | :09:00. | :09:11. | |
didn't realise that you loved monkfish and tomatoes. Under to love | :09:12. | :09:25. | |
this. You are a pesky daring? -- pescatarian. I never really liked | :09:26. | :09:32. | |
chicken or meat so I thought, what am I bothering and then I felt a bit | :09:33. | :09:38. | |
bad for the animals. But people are probably shouting at Fish is the | :09:39. | :09:41. | |
worst thing because it is overly farmed. I'm making this with the | :09:42. | :09:51. | |
rape seed? Yes please. And in the restaurant we make tarragon oil | :09:52. | :09:54. | |
which is quite nice and you make a mayonnaise with it but that which is | :09:55. | :09:55. | |
good as well. What about your background? I lived | :09:56. | :10:07. | |
here back in the day when I was about 20, myself and Jennifer came | :10:08. | :10:11. | |
over, a great experience and then I came back and Browns came up as an | :10:12. | :10:17. | |
opportunity and we went in and that is how it started. And Marcus, is | :10:18. | :10:24. | |
the chef? He looks after the business side which is great. I let | :10:25. | :10:29. | |
him pay the bills! And I get to create this beautiful food. It frees | :10:30. | :10:40. | |
you up. And when my GP is too high... I just want to say, it is my | :10:41. | :10:45. | |
dad's birthday today. What is his name? Billy. Happy birthday and I | :10:46. | :10:55. | |
bet that the two Oliver and Emily -- I better say... And anyone else who | :10:56. | :11:06. | |
knows you! And into debt these on nice and early. -- get these on. If | :11:07. | :11:18. | |
you'd like to ask any the questions you can call this number, 0330 123 | :11:19. | :11:20. | |
1410. Calls are charged at your | :11:21. | :11:24. | |
standard network rate. I didn't even know that fish had | :11:25. | :11:40. | |
cheeks! It is quite a big fish! Have a monkfish? They are like all head | :11:41. | :11:53. | |
and a tiny tail and a massive face! If you are going to take something | :11:54. | :11:55. | |
out of the ocean you Muyters will use it all. -- you might as well. | :11:56. | :12:09. | |
What would you use, something a bit cheaper that would still have the | :12:10. | :12:17. | |
same impact that isn't Skorupski? Sivado a | :12:18. | :12:20. | |
. You could use cod as well. It is back, from last week I think. | :12:21. | :12:40. | |
A touch more lemon. These are going to take, what question am hoping | :12:41. | :12:50. | |
about one and a half minutes! Time flies, doesn't it! I was just | :12:51. | :13:03. | |
chatting! Less chilled, more get on with it! These are the crisps. These | :13:04. | :13:11. | |
are a good Maris Piper to make them crispy. You can use normal vinegar | :13:12. | :13:19. | |
but this is like a vinegar powder. You put quite a lot on? Loads. Where | :13:20. | :13:28. | |
do you get vinegar powder from? You can get it online. Are you going to | :13:29. | :13:33. | |
plate up? That would be nice! A bit of drama, are you setting fire | :13:34. | :13:54. | |
to that? We don't want our pregnant guest to eat undercooked fish! That | :13:55. | :14:00. | |
is the monkfish and you have got the mayonnaise. There you go. That | :14:01. | :14:12. | |
source is delicious. I'm not shaking today. You have relaxed me! I am a | :14:13. | :14:22. | |
fan as well. I'm not relaxed if that makes you feel better! And a couple | :14:23. | :14:30. | |
of dots of this. I think there was a bit of tarragon caught up in it. You | :14:31. | :14:34. | |
didn't want too much mayonnaise, did you? And some lovely crisps. | :14:35. | :14:48. | |
And we will take that as well because they are nice. | :14:49. | :14:59. | |
OK... Right, is that it, are we good? It looks amazing. Remind us | :15:00. | :15:11. | |
what it's called? Monkfish cheeks. Delicious! | :15:12. | :15:19. | |
Right, let's go... We nearly gave a round of applause. You can if you | :15:20. | :15:35. | |
like! Dive in, guys. Don't take a big mouthful, isn't that what you | :15:36. | :15:42. | |
have to do on TV?! Try the ketchup dressing, it's so easy to make. Oh, | :15:43. | :15:51. | |
wow. Is it nice? It's amazing! I always think people are lying on the | :15:52. | :15:57. | |
TV, but it's really good! Are you happy with that? Really good. What | :15:58. | :16:02. | |
about you? The ketchup is phenomenal, very nice. Try that, | :16:03. | :16:08. | |
Sam. Why don't we first get some wine? I'm excited for the wine, | :16:09. | :16:16. | |
can't wait! It is made from a relatively unknown great prior to, | :16:17. | :16:19. | |
Roussanne. It is the Bernard series Bellingham Roussanne, it is normally | :16:20. | :16:26. | |
from France but this is from South Africa. It is a little bit of oak, | :16:27. | :16:34. | |
citrus and blossomed. You are missing it! Nearly that. You can | :16:35. | :16:38. | |
have a smell of it, but would that make it harder? Does it bring it all | :16:39. | :16:50. | |
back?! Even at 10am! You have fresh citrus acid, it just goes perfectly. | :16:51. | :16:55. | |
That is one of the nicest ones I've tried in a long time, so delicious. | :16:56. | :17:00. | |
It is big and gutsy. Very elegant as well. Are you happy with that's have | :17:01. | :17:10. | |
you come across it before? Roussanne, it is a rustic grape. It | :17:11. | :17:22. | |
is from France. It's quite an easy character, unusual one, but very | :17:23. | :17:30. | |
elegant. Dan, are you happy? Very! What are you cooking for us later. | :17:31. | :17:33. | |
I'm making duck egg en cocotte with wild mushrooms | :17:34. | :17:35. | |
Are those all things that you can eat? I think so, yeah! | :17:36. | :17:44. | |
And don't forget, if you want to ask us a question this morning, | :17:45. | :17:47. | |
Or you can tweet us a question using the hashtag #SaturdayKitchen. | :17:48. | :17:53. | |
And you can also visit our website to vote for Heaven or Hell. | :17:54. | :17:56. | |
Time now to join Rick Stein in Sardinia. | :17:57. | :17:58. | |
He's getting stuck into to an array of dishes, including | :17:59. | :18:00. | |
a local speciality called 'music paper bread'! | :18:01. | :18:21. | |
Next to pecorino in importance in Sardinian food is this. | :18:22. | :18:24. | |
What's happening here is these very happy and hard-working people | :18:25. | :18:26. | |
are making a thing called pane carasau which literally means | :18:27. | :18:29. | |
The reason it's called "music paper bread" is they first bake | :18:30. | :18:32. | |
the bread like a big pitta, then they separate it and bake it | :18:33. | :18:35. | |
a second time until it comes out crisp and crackling, | :18:36. | :18:40. | |
a bit like music sheets used to be in the very old days when people | :18:41. | :18:44. | |
I just was trying to find out, as one does, that there | :18:45. | :18:55. | |
is always a reason for food and what was the reason for this? | :18:56. | :18:58. | |
By double-baking it like this, it completely dries out | :18:59. | :19:03. | |
and for shepherds up in the high pastures for six, eight weeks, | :19:04. | :19:09. | |
they could take something which wouldn't go off and would be | :19:10. | :19:12. | |
It's early in the morning and I'm starving. | :19:13. | :19:21. | |
This is made with freshly chopped tomatoes, garlic, | :19:22. | :19:23. | |
Bread, tomatoes and olive oil - the most common combination | :19:24. | :19:33. | |
I'd be surprised if it ever tasted as good as that again. | :19:34. | :19:59. | |
Just before I came away, I was in the pub with a few people | :20:00. | :20:03. | |
I know and one of them was asking where I was going and I said, | :20:04. | :20:06. | |
I thought, "That's a bit of a shame." | :20:07. | :20:13. | |
Two weeks into the trip, I say, "There is no way they're the same." | :20:14. | :20:20. | |
Corsica is almost one big mountain range and the food reflects that. | :20:21. | :20:25. | |
You've got sausage, wild boar, chestnuts. | :20:26. | :20:28. | |
Sardinia is much lighter, it's much more fertile - | :20:29. | :20:32. | |
tomatoes, olives, wild fennel, myrtle. | :20:33. | :20:38. | |
Then I was thinking about them and they just go to those tourist | :20:39. | :20:42. | |
hotels, so of course it would seem the same. | :20:43. | :20:45. | |
When I came out of the ferry port in Sardinia, I saw this sign | :20:46. | :20:52. | |
in the tunnel which said, "Tourists, remember | :20:53. | :20:55. | |
One of the great success stories in Italy is agriturismo. | :20:56. | :21:21. | |
You don't have to travel very far here to find a village festival. | :21:22. | :21:24. | |
This is Loceri and events like this are really good | :21:25. | :21:27. | |
The people don't need too much persuasion to dress up. | :21:28. | :21:30. | |
It's like Padstow's May Day where all the locals dress in white | :21:31. | :21:34. | |
I'm intrigued by these hortensia, hydrangea leaves. | :21:35. | :21:44. | |
The thing is called coccoi de corcoriga which is pumpkin, | :21:45. | :21:48. | |
so it's a mixture of pumpkin, flour, lardo - the salt fat, | :21:49. | :21:54. | |
David the director asked me to join in the dancing. | :21:55. | :22:29. | |
My reaction was, "No, I can't do that." | :22:30. | :22:31. | |
They're all really enjoying it and getting stuck into it. | :22:32. | :22:41. | |
I think that's testimony to the Italian temperament. | :22:42. | :22:45. | |
They're very extrovert and enjoy themselves without booze. | :22:46. | :22:50. | |
Some of the girls in there are so showing off like this | :22:51. | :22:52. | |
is about sailing off to America because of the hard times | :22:53. | :23:13. | |
in the past, but on a night like this, you can see why so many | :23:14. | :23:17. | |
It started late morning and went on right through without a break | :23:18. | :23:35. | |
Nobody became tired and emotional or disgraced themselves, and I bet | :23:36. | :23:45. | |
And there's more of his foodie adventures next week. | :23:46. | :24:02. | |
Rick watched how the locals baked the music paper bread, | :24:03. | :24:05. | |
and I'm going to show you another traditional Sardinian recipe that | :24:06. | :24:07. | |
This is the bread here. Have you ever tried this? I haven't. It looks | :24:08. | :24:22. | |
a bit like a proper Dom. It is crisp bread. -- a proper Dom. Another | :24:23. | :24:29. | |
Sardinian speciality is this lovely Bottarga. The salt and press it. It | :24:30. | :24:37. | |
is packed with flavour. It's just delicious. They call it kind of like | :24:38. | :24:46. | |
Sardinian gold. Can you touch it? I want to smell it! You're going to | :24:47. | :24:54. | |
eat it in a minute. Am I?! Cool! It is a real speciality, it is almost | :24:55. | :24:58. | |
like the travels of the sea, they say. Anyway, let's get on with it. | :24:59. | :25:04. | |
For this recipe, it's a very, very simple salad, lots of fresh veg and | :25:05. | :25:09. | |
fennel and broccoli, we're going to make a local dressing for the | :25:10. | :25:13. | |
Bottarga. Some lemon and garlic, and it's going to be delicious -- a | :25:14. | :25:19. | |
little dressing. Let's talk about you, Gemma. Congratulations on being | :25:20. | :25:23. | |
part of one of the biggest, arguably the biggest TV shows. Thank you. | :25:24. | :25:28. | |
That's amazing. My daughter is such a fan. She had a Game of Thrones | :25:29. | :25:32. | |
sleepover with all of her mates. She's only 15. She doesn't like the | :25:33. | :25:36. | |
idea of me watching it. Now I've caught up with the Rhys Evans, and | :25:37. | :25:40. | |
now I know why. You can't watch it together! I can't watch it with my | :25:41. | :25:44. | |
mum -- I have caught up with season seven. Is pretty gripping. Back to | :25:45. | :25:54. | |
the first there is and started watching it from the beginning again | :25:55. | :25:56. | |
just to catch up. Every time I watch it there is something different. | :25:57. | :25:59. | |
It's just brilliant -- I went back to the first series. I caught this | :26:00. | :26:03. | |
brilliant thing on YouTube last night Weiyuan Lu of the hour the | :26:04. | :26:09. | |
rating over the top of it -- where you and Alfie Allen. That's quite | :26:10. | :26:14. | |
well-known unfunny, I had a lot of fun doing it -- well known and | :26:15. | :26:20. | |
funny. He plays your brother in it. Before this show started, you | :26:21. | :26:23. | |
started off in comedy, which is a far cry. I've seen your comedy as | :26:24. | :26:27. | |
well. You describe it is like Mary Poppins... A potty mouth Mary | :26:28. | :26:33. | |
Poppins is how she has been described. She's very prim and | :26:34. | :26:37. | |
proper that very incongruous in what she is discussing. You did that in | :26:38. | :26:42. | |
Edinburgh. I did it in Edinburgh and did a radio show as well, a chat | :26:43. | :26:46. | |
show, which we are hoping to do more of. Is that something you are going | :26:47. | :26:51. | |
to keep going? I like to. I've been very lucky to have a lot of acting | :26:52. | :26:58. | |
work recently, so the comedy has taken a back-seat. Are you going to | :26:59. | :27:07. | |
Edinburgh? My husband and son are there now. I'm going to jump on a | :27:08. | :27:11. | |
plane and go and catch them. Have you been? Edinburgh Fringe? No, I | :27:12. | :27:18. | |
haven't... In university all of my friends used to go up, but they | :27:19. | :27:21. | |
didn't invite me! I just stayed at home. Is that something you're going | :27:22. | :27:30. | |
to go back to? I managed to do a lot of comedy is well on the TV, which | :27:31. | :27:34. | |
is nice. I've just done a Netflix series. There is a swear word in | :27:35. | :27:40. | |
aid, so I won't use that. In the end of the blank world, use your | :27:41. | :27:46. | |
imagination! Netflix and Channel 4, it is a darkly, it detectives coming | :27:47. | :27:54. | |
of age drama. I do get to straddle both comedy and drama in my | :27:55. | :27:58. | |
professional life, which is nice. But I haven't done stand-up for | :27:59. | :28:02. | |
quite a whilst point you are known for very strong leading roles, | :28:03. | :28:07. | |
argue? Are barely recognisable. I'm not grubby and muddy! Presumably | :28:08. | :28:13. | |
when you walk down the street, do you get stopped? Very ready. I get | :28:14. | :28:18. | |
the odd double-take. Or people will say hello to me. I was in John Lewis | :28:19. | :28:24. | |
looking for baby prams... The chap went, oh, he! Then he went, oh, hey, | :28:25. | :28:32. | |
sorry... I think he thought that I was a friend and then he realised | :28:33. | :28:37. | |
why he recognised me. That must be a godsend. That was nice, we had a | :28:38. | :28:42. | |
nice chat. For you as an actress in such a big role, you wouldn't be | :28:43. | :28:46. | |
able to have a normal life. I have a very normal existence, and I like | :28:47. | :28:50. | |
that. It's nice to be able to just go about things. Because I know that | :28:51. | :28:55. | |
some of my fellow actors are very recognisable now, it's quite | :28:56. | :28:58. | |
difficult for them. Obviously it is a wonderful by-product of being on | :28:59. | :29:01. | |
the best show in the world. Shore. When you got that part, I also read | :29:02. | :29:08. | |
about how you did the audition. Oh, are we allowed to talk about that on | :29:09. | :29:13. | |
Saturday morning TV?! No, I don't think we should! But it was | :29:14. | :29:17. | |
interesting. It was a front foot a bunch of stuff that I had to do for | :29:18. | :29:21. | |
it. How was it when you got that role was like did you know what you | :29:22. | :29:25. | |
were entering into? No, I had watched the first series as research | :29:26. | :29:29. | |
from my audition, thinking I wasn't going to get it. A big HBO series. | :29:30. | :29:39. | |
At that time in my career, I was doing a bit of comedy on TV and that | :29:40. | :29:43. | |
was it. I was in a comedy cars in three different TV show. The casting | :29:44. | :29:45. | |
director on that was the same as Game of Thrones. He said, you might | :29:46. | :29:48. | |
be right for it. I was in the right place at the right time. I was | :29:49. | :29:51. | |
desperate to get into some drama, it was serendipity. Obviously, it's | :29:52. | :29:55. | |
amazing to be a part of that. But how does that pan out for the next | :29:56. | :29:59. | |
30 years? Presumably, this is your career defining moment already? , I | :30:00. | :30:04. | |
don't know! That's a bit deep on is that the morning, sorry! I don't | :30:05. | :30:08. | |
think ahead, maybe I should -- on a Saturday morning. I think it's a | :30:09. | :30:11. | |
wonderful moment, but hopefully there be many more moments. As I | :30:12. | :30:16. | |
say, I do lots of other bits and pieces. Oh, you were great in | :30:17. | :30:23. | |
getting? I am. I'm going to recap on this recipe, in case nobody has | :30:24. | :30:28. | |
caught up on what I'm doing. I have got some raw celery, raw fennel, I | :30:29. | :30:33. | |
have an artichoke which I will thinly slice. Cooked broccoli is | :30:34. | :30:36. | |
going in there. These is the clever bit. This is the Bottarga with some | :30:37. | :30:41. | |
smash tomatoes and a bit of basil. I have got a bit of lemon and garlic. | :30:42. | :30:45. | |
That's pretty much it. And some olive oil, obviously. Just a nice | :30:46. | :30:51. | |
pick and loose dressing. You wouldn't be eating a chunk of that | :30:52. | :30:58. | |
the Targa? Well, you can. -- the Bottarga. Traditionally you can wife | :30:59. | :31:04. | |
it thinly. A bit like fish jerky? -- you can slice it thinly. People eat | :31:05. | :31:08. | |
it like salami. I'd like it grated finely. You get the taste... Is it | :31:09. | :31:15. | |
quite pungently fishy? It has got a really kind of bitter after taste. | :31:16. | :31:21. | |
It is a pleasantly bitter aftertaste stop Rio sounds delicious. For | :31:22. | :31:25. | |
people who have been on another planet, how would you sum up Game of | :31:26. | :31:26. | |
Thrones? Somebody said it is like Sopranos | :31:27. | :31:38. | |
with swords which I quite liked them a lot of political and family issues | :31:39. | :31:44. | |
going on. It's quite difficult to sum up! Sopranos with swords, I like | :31:45. | :31:49. | |
that. Obviously if people haven't seen it, it's not too late to catch | :31:50. | :31:59. | |
up. You can get it all on Now TV and other channels are available! And it | :32:00. | :32:05. | |
is on Sky Atlantic as well. This is reasonable, love the celery leaves. | :32:06. | :32:12. | |
It looks mega healthy. It is terribly healthy and very messy! It | :32:13. | :32:18. | |
looks like my kitchen when I try to cook! Do you cook a lot? I try to! | :32:19. | :32:28. | |
But I'm very safe. I can do children's food. Are you getting | :32:29. | :32:33. | |
into the whole idea of that? Just a lot of fish fingers and ketchup! You | :32:34. | :32:40. | |
can't go on this show and tell us that! I do try to cook. I never know | :32:41. | :32:48. | |
what to do with herbs, how they mix. I just default to coriander. I love | :32:49. | :32:57. | |
coriander but I hate parsley. Which was in this recipe originally so I | :32:58. | :33:02. | |
took it out. Thank you! A bit more of that. Tucked in. It looks very | :33:03. | :33:11. | |
difficult to eat on TV! It's going to end on this! To write a bit of | :33:12. | :33:17. | |
the source and see if you can taste the bottarga. What would you put | :33:18. | :33:23. | |
with this? It is quite green so I would go with a Vino Verde from | :33:24. | :33:35. | |
Portugal. Sauvignon would also go with this. But the Vino Verde is | :33:36. | :33:40. | |
very light and low alcohol, perfect to rinse the mouth with the garlic | :33:41. | :33:44. | |
and really fresh and a summary wine. It's amazing. You have that funny | :33:45. | :33:54. | |
look... How do you not look like you are overly enthusiastic on TV but it | :33:55. | :33:58. | |
is genuinely delicious! I look like I'm lying! There was a little pause! | :33:59. | :34:07. | |
This don't forget, you need to vote for Gemma's heaven or hell. | :34:08. | :34:10. | |
So, what will I be making for Gemma at the end of the show? | :34:11. | :34:13. | |
I'll gently simmer trout in butter and stock, | :34:14. | :34:17. | |
then add in some prawns and then make a coriander, aubergine | :34:18. | :34:19. | |
and coconut milk broth and serve the trout and prawns on top | :34:20. | :34:22. | |
and garnish with coriander and basil. | :34:23. | :34:24. | |
I'm going to make you an apple and raspberry gratin | :34:25. | :34:29. | |
First I'll make a puree with cooked apple, then I'll saute more | :34:30. | :34:36. | |
apple with raspberries, spoon over a rich, creamy vanilla | :34:37. | :34:38. | |
custard gratin and top with polenta crumble. | :34:39. | :34:41. | |
And don't forget, Gemma's fate is down to you at home! | :34:42. | :34:46. | |
You've still got around 25 minutes left to vote | :34:47. | :34:52. | |
Just go to the Saturday Kitchen website now. | :34:53. | :34:55. | |
We'll find out the result at the end of the show. | :34:56. | :34:58. | |
Now it's time to catch up with the truly marvellous Mary Berry. | :34:59. | :35:01. | |
Making a couple of classics today ? a pavlova and | :35:02. | :35:03. | |
You need two red peppers, roughly chopped into life sized pieces. Now | :35:04. | :35:50. | |
the magic part of the recipe. As you put all the vegetables in and | :35:51. | :36:07. | |
you rub the olive oil, and my hands are clean. | :36:08. | :36:17. | |
Put in the two cloves of chopped garlic and some thyme. | :36:18. | :36:33. | |
Add the sausages to the bag. And in those two tablespoons of olive oil. | :36:34. | :36:43. | |
Then you want to hold the top of the bag and tip all of it until it is | :36:44. | :36:52. | |
all well covered. You will need your biggest roasting tin for this. I'm | :36:53. | :37:01. | |
going to cook that at 200 degrees for about 35 or 40 minutes. | :37:02. | :37:14. | |
When the sausages are brown, turn them over. | :37:15. | :37:16. | |
And for a bit of extra flavour add 200ml of white wine, | :37:17. | :37:18. | |
continue to cook at the same temperature for another 20 minutes. | :37:19. | :37:25. | |
Well, it's had its time, let's have a look. | :37:26. | :37:30. | |
You want to have everybody absolutely ready to come and help | :37:31. | :37:39. | |
themselves and you can really see why this is one of my favourites. | :37:40. | :37:42. | |
All the washing up I've got is one tin. | :37:43. | :37:53. | |
Of course, the market is full of ideas for sweet things too | :37:54. | :37:56. | |
and I always keep my eyes peeled for the ingredients for one of my | :37:57. | :38:00. | |
You know, I get more letters, e-mails and questions about how | :38:01. | :38:09. | |
to get success with a meringue than anything else. | :38:10. | :38:16. | |
And I have a foolproof way that will give you success every time | :38:17. | :38:18. | |
So, first of all, I'm going to separate the eggs. | :38:19. | :38:26. | |
I've got three eggs here and they're nice and fresh. | :38:27. | :38:36. | |
The secret is to whisk on full speed whether you're using a big mixer | :38:37. | :38:40. | |
like this or a hand-held one or even... | :38:41. | :38:43. | |
When the egg whites start to look like cloud, add | :38:44. | :38:45. | |
175g of caster sugar - a spoonful at a time. | :38:46. | :38:48. | |
Keep your mixer on full speed until the meringue is stiff. | :38:49. | :38:57. | |
Now, as it's a pavlova, I want to make it nice | :38:58. | :39:10. | |
and marshmallow-y in the middle and to do that you add | :39:11. | :39:12. | |
So mix a level teaspoon of cornflour and a teaspoon of white wine vinegar | :39:13. | :39:17. | |
together and then fold it into the meringue. | :39:18. | :39:24. | |
Take a baking sheet topped with baking paper with a 20 | :39:25. | :39:27. | |
I'm being very careful to keep it within that pencil circle | :39:28. | :39:32. | |
because that is the shape that I want. | :39:33. | :39:34. | |
And if you have children or grandchildren who enjoy cooking, | :39:35. | :39:44. | |
let them do something like this, perhaps for Sunday tea. | :39:45. | :39:55. | |
Turn down the preheated oven from 140 degrees fan to 130 degrees. | :39:56. | :39:58. | |
Once it's cooked, the key is to turn off the oven and leave | :39:59. | :40:05. | |
the pavlova inside to cool for a good two or three hours. | :40:06. | :40:11. | |
I've got 225g of beautiful blackcurrants | :40:12. | :40:15. | |
And then I've got some blackberries, as well. | :40:16. | :40:28. | |
And stir gently until all the sugar has melted. | :40:29. | :40:45. | |
Then turn off the heat and add the 175g of blueberries. | :40:46. | :40:49. | |
And leave it to cool completely before adding | :40:50. | :40:51. | |
And then, to make it really special, a little bit of cassis. | :40:52. | :41:00. | |
Once the pavlova has cooled, it's time to bring this | :41:01. | :41:07. | |
Well, that's just as I wanted it to be. | :41:08. | :41:13. | |
That very, very pale sort of creamy colour and it is... | :41:14. | :41:17. | |
That looks pretty good, doesn't it? | :41:18. | :41:44. | |
And it is the most perfect thing to serve at any celebration. | :41:45. | :41:54. | |
Still to come on today's show: Nigella Lawson shows us her recipe | :41:55. | :41:59. | |
She roasts beef short ribs in a hoisin sauce and serves | :42:00. | :42:04. | |
And, it's almost omelette challenge time! | :42:05. | :42:11. | |
So, in honour of Game of Thrones star Gemma | :42:12. | :42:14. | |
can both chefs brace themselves, as the omelette challenge is coming! | :42:15. | :42:17. | |
Will they make omelettes so good that I'll Dire Wolf | :42:18. | :42:26. | |
them down with Greyjoy, or will they prove they know nothing | :42:27. | :42:33. | |
and simply fail and hit a wall and leave the plate Stark? | :42:34. | :42:38. | |
And will Gemma get her food heaven - butter poached trout and prawns | :42:39. | :42:44. | |
Or food hell - apple and raspberry gratin with a polenta crumble? | :42:45. | :42:48. | |
There's still a chance for you to vote on the website, | :42:49. | :42:51. | |
and we'll find out the results later on! | :42:52. | :42:53. | |
Where do you think it's going? I really hope it is heaven. Maybe | :42:54. | :43:06. | |
people want to see me throw up! That would be funny! Not nice, obviously. | :43:07. | :43:08. | |
We're doing duck egg en cocotte with wild | :43:09. | :43:14. | |
I eat it at home. Almost one of those, you get in late, doesn't | :43:15. | :43:34. | |
state long. -- take long. They are traditionally baked in a pot but we | :43:35. | :43:38. | |
will chuck it into the middle of the table and everybody can get stuck | :43:39. | :43:44. | |
in. And we are serving this with house bread. It's kind of like a | :43:45. | :43:50. | |
naan bread. But we cook it on a flat stone. Yoghurt, baking flour, a bit | :43:51. | :44:02. | |
of salt. Do you want them little? Yes, like big crumpet size. We | :44:03. | :44:09. | |
obviously know you from Duck And Waffle. Still going well? It is. | :44:10. | :44:18. | |
It's still baffles me it is so rammed over the weekend. I'm | :44:19. | :44:23. | |
surprised how busy you are in the early hours of the morning. We are | :44:24. | :44:29. | |
in Liverpool Street. We basically built a glass box on top of a | :44:30. | :44:32. | |
skyscraper so you can watch the sunrise! You make it sound romantic. | :44:33. | :44:40. | |
I'm a romantic kind of guy. And you have opened a second restaurant? The | :44:41. | :44:48. | |
little sister, the fast, casual version, no reservations, no longer | :44:49. | :44:54. | |
queues, definitely not 24 hours. It is duck focused, a lot of, hopefully | :44:55. | :45:03. | |
creative, duck dishes using tongues and gizzards. Very oriental? It is a | :45:04. | :45:09. | |
bit. We have done a few things in China and Hong Kong pulls up they | :45:10. | :45:13. | |
seem to like is. You went over there? We did taste of Hong Kong. | :45:14. | :45:21. | |
That sounds glamorous. It is similar to London but it is not, I don't | :45:22. | :45:26. | |
know what they like about it so much, we have a following of young | :45:27. | :45:31. | |
Chinese millenials who is a lovely things about us. | :45:32. | :45:35. | |
Is it a big departure from what you were doing, the new restaurant? It's | :45:36. | :45:41. | |
just very different. We are in the West End. You have this little | :45:42. | :45:45. | |
sister, they are very different restaurants and cooking styles, it | :45:46. | :45:50. | |
is trying to manage everybody's expectations and experiences. Do you | :45:51. | :45:53. | |
split your time running between both sides? Yes, initially it was very | :45:54. | :45:57. | |
heavy on the new place to make sure that would work nicely. Now I'm | :45:58. | :46:02. | |
going back to the Heron Tower, it's nice to stay in touch with both | :46:03. | :46:07. | |
places. You have done a few pop-ups recently, having to? You're looking | :46:08. | :46:11. | |
at another venture, is that right? Yes, that was to introduce a new | :46:12. | :46:14. | |
idea that I wanted to start next year. Kind of a neighbourhood cafe. | :46:15. | :46:21. | |
Some sort of Middle Eastern influences, great breakfasts | :46:22. | :46:23. | |
throughout the day into lunch and dinner, very simple but humble and | :46:24. | :46:29. | |
just totally great food, loads of ceramics, that kind of stuff. So you | :46:30. | :46:35. | |
are doing all day dining? Yes, but not 24 hours. And trying to get away | :46:36. | :46:43. | |
from that central London staff and do stuff a little bit different. | :46:44. | :46:48. | |
Especially when I used to live in London, neighbourhood restaurants | :46:49. | :46:51. | |
were on the rides. And now I guess people come home from work and they | :46:52. | :46:56. | |
don't want to traipse back into the city. Absolutely. You know, I think | :46:57. | :47:01. | |
there is a change in that. It's really hard to open a restaurant in | :47:02. | :47:05. | |
central London. It is a massive commitment, it's massively | :47:06. | :47:10. | |
expensive. There are lovely parts that don't get a look in the. Back | :47:11. | :47:16. | |
with the recipe... Onions, shallots, garlic. Very traditional white wine | :47:17. | :47:23. | |
sauce if you like. Onions, shallots, garlic, thyme, bay leaf, mushrooms, | :47:24. | :47:29. | |
white wine, in with a cream. Reduce that by about half, then you crack | :47:30. | :47:33. | |
the eggs straight in and let them bubble away for a minute or two, | :47:34. | :47:39. | |
cheese on top. It is still soft and crisp and creamy. I'm frying this. | :47:40. | :47:45. | |
It's an incredibly simple recipe. I think it's nice to show something in | :47:46. | :47:50. | |
real time. We have met the bread and let that prove -- we have made the | :47:51. | :47:53. | |
bread. But apart from that, role that the bit you know, put some | :47:54. | :47:56. | |
stuff on top... And if you'd like to try Dan's | :47:57. | :47:58. | |
or any of our studio recipes, then visit our website - | :47:59. | :48:01. | |
bbc.co.uk/saturdaykitchen. Also, duck eggs are just great. | :48:02. | :48:15. | |
Those massive yolks. Let's be honest, the best part of the egg is | :48:16. | :48:19. | |
the joke. I do struggle with the white. It is very, very tough. So, | :48:20. | :48:27. | |
where did the kind of dark theme come from? Was that originally your | :48:28. | :48:32. | |
idea? Do you particularly love dark? With the new place, we are using | :48:33. | :48:39. | |
duck leg in waffles. We wanted to celebrate the whole bird and use the | :48:40. | :48:43. | |
legs but also the bits... You know, we are doing duck tongues. We are, | :48:44. | :48:50. | |
it is a bit Chinese, we are frying them with spices. We are doing | :48:51. | :48:55. | |
things that are bit cliche, a duck burger and sandwich, things like | :48:56. | :48:59. | |
that. Duck is great. There is this weird thing that it have to be | :49:00. | :49:04. | |
expensive. That's kind of your background. You were classically | :49:05. | :49:09. | |
changed so much rain. When did you get into this more informal dining | :49:10. | :49:13. | |
-- you were classically trained. That's a really good question, | :49:14. | :49:20. | |
because I don't really know... You know, I guess without being | :49:21. | :49:23. | |
disrespectful, it was a bit of boredom, when you are doing your | :49:24. | :49:26. | |
apprenticeship and its meticulous, you have to do things a certain way. | :49:27. | :49:32. | |
If you do a coq au vin and it's not served with mushrooms... I just | :49:33. | :49:35. | |
think there was an opportunity five or six years ago that that would | :49:36. | :49:39. | |
change. Restaurants were getting more interesting. Chefs were getting | :49:40. | :49:43. | |
more creative. There's nothing that we do or I do... You know, it's | :49:44. | :49:49. | |
just, you know, it is well braised meat, we mixed the two together, it | :49:50. | :49:56. | |
was a bit different. If you are a young aspiring chef, it's a nice | :49:57. | :50:00. | |
thing to do, do the classical training and realise how a good dish | :50:01. | :50:03. | |
is created, is that training and make it your own. You can pair it | :50:04. | :50:09. | |
down and change it in some way. If you haven't got that foundation, | :50:10. | :50:13. | |
it's difficult to understand. In that sense I've been lucky to work | :50:14. | :50:18. | |
in those traditional places. The great thing for young chefs now, | :50:19. | :50:21. | |
there are so many different places you can go... London is packed. In | :50:22. | :50:25. | |
fact, the whole country is packed with restaurants. It's brilliant, | :50:26. | :50:31. | |
it's so much more accessible. It's no longer, you know, unachievable | :50:32. | :50:34. | |
for people who haven't got money. You can go to great places and not | :50:35. | :50:39. | |
have to spend so much money. E-on, used by making the most of your trip | :50:40. | :50:44. | |
over here. I have. You went out Thursday and last night and you are | :50:45. | :50:51. | |
going out tonight?! You what always looking a bit early for things as | :50:52. | :50:54. | |
well, research and development! Right, what else have we got to do, | :50:55. | :51:10. | |
Dan, is that it? We want to get the cheese melted, but whilst keeping | :51:11. | :51:14. | |
the jokes nice and soft. As you tucked into it, it makes the sauces. | :51:15. | :51:22. | |
You are probably not going to be in runny duck egg? With -- would | :51:23. | :51:31. | |
anybody be?! You need to get voting if you want Gemma to face her food | :51:32. | :51:37. | |
heaven or food hell. It is neck and neck at the moment. Is it, really? | :51:38. | :51:43. | |
I'm not making it up! How is this happening to me?! Looking good? Yes, | :51:44. | :51:51. | |
they look good. Loads of fresh chives. I'm a bit addicted to | :51:52. | :51:55. | |
tribes. I don't know why. They are just easy, aren't they. You've got a | :51:56. | :52:00. | |
slight onion taste. But they are not overpowering anything. Shall we cut | :52:01. | :52:06. | |
these little bit? It's like a beach towel! | :52:07. | :52:07. | |
LAUGHTER Depends what kind of beach you're | :52:08. | :52:22. | |
going to! A very small one! Bread... OK, that looks amazing. Remind us | :52:23. | :52:27. | |
what that's called, Dan? Baked mushrooms en cocotte with chives and | :52:28. | :52:37. | |
fresh mushrooms. Delicious! OK, try not to drop it. I've very kindly put | :52:38. | :52:44. | |
it on a really slightly bored! This is very hot, don't touch it, | :52:45. | :52:48. | |
obviously other than putting it in your mouth! | :52:49. | :52:56. | |
Try the bread... That sauce is delicious. Wants the egg breaks into | :52:57. | :53:01. | |
it, you just scoop it up with the bread, for me that's what it's all | :53:02. | :53:07. | |
about. We did that in seven or eight minutes. I did this in a six minute | :53:08. | :53:12. | |
dish a couple of years ago. It shows you how tasty you commit food in | :53:13. | :53:17. | |
such a short space of time. It is accessible ingredients as well, you | :53:18. | :53:21. | |
don't have to have a lot. What are we drinking with this, Sam? It is | :53:22. | :53:29. | |
very luxurious and quite creamy. Oh, wow, it's amazing! You've got to | :53:30. | :53:35. | |
make noises every once in a while! The key thing here is that you need | :53:36. | :53:40. | |
a wine with acidity. This is the Brancott estate pinot noir. It is ?9 | :53:41. | :53:45. | |
89 from Majestic. You could go with the white. You do need something | :53:46. | :53:49. | |
with that acid. But with the dominant flavour being the world | :53:50. | :53:52. | |
mushrooms in the travel, I thought it would be really interesting. You | :53:53. | :53:56. | |
have got the savoury note on some oak and some spice. It picks up the | :53:57. | :54:02. | |
savoury notes from the dish. I thought it would go with the red. I | :54:03. | :54:08. | |
love a pinot noir! It tastes initially like it. And if it is | :54:09. | :54:16. | |
opened, or not? Pinot is quite a light skinned juicy berry with lots | :54:17. | :54:20. | |
of red fruit. Anything that is exposed to earn will soften. So it | :54:21. | :54:25. | |
will, of course. -- exposed to the air. The key thing is the acid which | :54:26. | :54:29. | |
cuts into the cream and the savoury notes from the oak and the buried | :54:30. | :54:36. | |
that goes with it. -- and the berries. The red wine transform it | :54:37. | :54:43. | |
into a night-time dish. You can sit by the fire with a bottle of red. | :54:44. | :54:45. | |
Don't share it! It's now time for a tasty recipe | :54:46. | :54:48. | |
from Si and Dave, The Hairy Bikers! They are making 'moules | :54:49. | :54:52. | |
a la bordelaise'. In the best of British kitchen, we | :54:53. | :55:05. | |
are going to be cooking Elizabeth David's moules a la bordelaise is at | :55:06. | :55:10. | |
the first ever dish that I made for my mum, with a lot of help from my | :55:11. | :55:17. | |
copy of the totally brilliant French Country Cooking. This simple country | :55:18. | :55:22. | |
dish is one of my favourites and has certainly stood the test of time. | :55:23. | :55:28. | |
These books are very prescriptive. The way that you kind of laser stuff | :55:29. | :55:32. | |
out. It's not in the way that we think, but the list of ingredients, | :55:33. | :55:36. | |
it's part of the text. She wanted to be a cook of the people. She wasn't | :55:37. | :55:42. | |
elitist. She believed that good, exciting food should be available | :55:43. | :55:48. | |
for everybody. There we go. These are the mussels. A glass of white | :55:49. | :55:55. | |
wine. In a small pan, melt one ounce of butter, and then two chopped | :55:56. | :55:59. | |
shallots and a pound of tomatoes cut up. Use the flesh. Don't use the | :56:00. | :56:04. | |
seeds and their watery bits in the middle is the yellow basically you | :56:05. | :56:08. | |
want them seeded and skinning, just the flash. These are nice tomatoes. | :56:09. | :56:15. | |
What will happen is that when you of the mussels, they start to open. | :56:16. | :56:18. | |
Then the bit that has the flesh, we are going to keep it. The shell that | :56:19. | :56:23. | |
doesn't, we will take it off and discard. Just half shells, I think. | :56:24. | :56:29. | |
You, mate, exactly that. You see, it's opened up. -- yeah, mate. That | :56:30. | :56:35. | |
one you discard, this one you keep because the mussel is sat there in | :56:36. | :56:44. | |
its lovely shell. This is a laborious process. These are so, so | :56:45. | :56:49. | |
beautiful, these mussels. This dish looked simple. It's very pure. I | :56:50. | :56:55. | |
know it's going to be delicious. That's the thing. It doesn't need to | :56:56. | :56:58. | |
be complicated to be delicious, does it? Really, I think Elizabeth David, | :56:59. | :57:04. | |
it was a life in cookbooks, it was a life lived, a life put down for | :57:05. | :57:08. | |
everybody's benefit. It was a life spent in food. That is what her | :57:09. | :57:13. | |
cookbooks said to a lot of generations that had been through a | :57:14. | :57:18. | |
pretty tough time, through the wall. They needed to be given permission | :57:19. | :57:22. | |
to enjoy food. Food was basically force of five full. Somebody came | :57:23. | :57:26. | |
along and said, there's more to it than that -- but was basically for | :57:27. | :57:30. | |
survival. We are going to add that to our border -- bordelaise sauce. | :57:31. | :57:41. | |
She doesn't tell you how to do it, but judging by the scale of the | :57:42. | :57:43. | |
mussels, it needs to be pretty fine. A good knob of butter in the pan. 25 | :57:44. | :57:59. | |
grams. So, couple of handfuls of breadcrumbs in some milk and throw | :58:00. | :58:03. | |
in a bit of parsley -- soak a couple. | :58:04. | :58:10. | |
In a small pan, melt one ounce of butter, two chopped shallots. You've | :58:11. | :58:21. | |
done that. Add ?1 of tomatoes. -- add onelbs of tomatoes. Now we just | :58:22. | :58:26. | |
bumble in the breadcrumbs. This is the key, you have to strain it. The | :58:27. | :58:29. | |
breadcrumbs is like a bit of a thickness. Your handful can be as | :58:30. | :58:35. | |
big as your hands or as small as them. A handful of parsley here. | :58:36. | :58:41. | |
Shall I stick it in? Yeah, stick it in. Look at that. Now it's going to | :58:42. | :58:47. | |
come to life. Look at those colours. Stir the sauce in the tomatoes and | :58:48. | :58:50. | |
then add a little of the strain sauce from the mussels and it is but | :58:51. | :58:56. | |
of grated lemon peel. When that goes in, that is epic! It just goes, will | :58:57. | :59:05. | |
shut! You have got the mussel juice. Look, case that, it needs a touch | :59:06. | :59:12. | |
more seasoning. -- taste that. Dead pure, beautiful. Tomatoes go on for | :59:13. | :59:17. | |
ever. You need the citrus. The mussel juice goes in with the lemon. | :59:18. | :59:22. | |
Should I? Please. Look at that. Go on, mate. | :59:23. | :59:26. | |
Gosh. She doesn't say how much. One, two, three. And then stir it in. | :59:27. | :59:37. | |
Now, what you have done is youth pushed that fish flavour back in. -- | :59:38. | :59:44. | |
you have pushed. Dave, give us another spoon. That looks good. | :59:45. | :59:52. | |
Oh, beautiful. It's epic. Now, pour the sauce over them. And simmer for | :59:53. | :00:00. | |
three or four minutes until the mussels are hot. She says, messy to | :00:01. | :00:04. | |
eat but a dish with character. You know it's going to be messy because | :00:05. | :00:08. | |
you need raw hands in there to scoop them. This is so good! -- you need | :00:09. | :00:14. | |
your hands. Just literally, just like that... What's great, when you | :00:15. | :00:17. | |
put all of those moments together, you start to get a real sense of the | :00:18. | :00:24. | |
dish, the smell of the mussels, sea. And all of those lovely fresh | :00:25. | :00:26. | |
ingredients. That big hit of Severus. I think we should... | :00:27. | :00:32. | |
Lovely! -- the big hit of citrus. Straight onto the table with a bit | :00:33. | :00:37. | |
of French bread. Loads of Brett and butter. It looks good! It smells | :00:38. | :00:42. | |
amazing. That's it. Can you imagine in the | :00:43. | :00:56. | |
50s after those years of austerity, having this, it is like a cancan on | :00:57. | :01:03. | |
your tonsils! That is a seriously good recipe. It is very pure | :01:04. | :01:10. | |
tasting. It tastes what you imagine it would through your telly. I think | :01:11. | :01:16. | |
Elizabeth David is alive and well in that pan! That is what I love about | :01:17. | :01:18. | |
it epitomises her, fabulous. And that's it - the heaven | :01:19. | :01:22. | |
and hell vote is now closed. We'll reveal what you've chosen | :01:23. | :01:27. | |
at the end of the show. Right, let's get some | :01:28. | :01:32. | |
calls from our viewers. First up is Sandra from Marlow. | :01:33. | :01:51. | |
Hello? Hello. Is anyone there? We're going to go instead to Doug from | :01:52. | :02:00. | |
Hastings. What is your question? I've got crabs, what would you do | :02:01. | :02:12. | |
with fresh crabs? I would do it with a bit of fennel and coriander or | :02:13. | :02:18. | |
toasted with mayonnaise. Quite straightforward. Don't mess with it. | :02:19. | :02:25. | |
Top tip, what would you match with that? Something from northern Spain, | :02:26. | :02:32. | |
really crisp and peachy fruit. Even with the chilli? Yes. You put some | :02:33. | :02:42. | |
tweets. Think about has home-grown courgettes, do you have any ideas? I | :02:43. | :02:51. | |
was thinking of frying of the garlic, and finish them with loads | :02:52. | :02:57. | |
of herbs, mint and parsley. It is like a braised courgette. Very nice. | :02:58. | :03:06. | |
I would have something like a Chenin. I also have a lot of | :03:07. | :03:10. | |
courgette so I will give that a whirl. What about a pickle? Yes. It | :03:11. | :03:20. | |
would last all year. The asks, how can you guarantee getting scotch | :03:21. | :03:23. | |
eggs with firm whites and runny yolks? Scotch eggs are my favourite | :03:24. | :03:29. | |
thing. You have to use really good, fresh eggs. Cook them for six | :03:30. | :03:35. | |
minutes into iced water and when you put the sausage meat on, a | :03:36. | :03:40. | |
centimetre is perfect and you breadcrumb, deep fry for ten | :03:41. | :03:44. | |
minutes. You do that scotch egg challenge? I've done it once. It's | :03:45. | :03:51. | |
very scary! Did you win? No! We have got Sandra back. We had a little | :03:52. | :03:58. | |
malfunction there but you are on now, what is your question? I've got | :03:59. | :04:08. | |
some kohlrabi, when I bit into it it was bit and Woody, should I have | :04:09. | :04:13. | |
cooked it first? Should she be cooking it? I think repealing it is | :04:14. | :04:19. | |
a good start and then thinly sliced and a bit of cease and olive oil and | :04:20. | :04:26. | |
some lemon juice and mint and a bit of ricotta. Just wafer thin? Yes. | :04:27. | :04:29. | |
That sounds brilliant. That's it, time for the omelette | :04:30. | :04:35. | |
challenge, no, relaxed! Time now for one | :04:36. | :04:39. | |
of our foodie films. All the crew are running because I | :04:40. | :04:45. | |
got it wrong! This week, Saturday Kitchen | :04:46. | :04:47. | |
chef Rosie Birkett went to explore the curious world | :04:48. | :04:49. | |
of ice cream making. In recent years modern chefs have | :04:50. | :04:57. | |
been doing innovative things that have totally changed the way we | :04:58. | :05:00. | |
experience food so I have come to Bermondsey in London to someone who | :05:01. | :05:07. | |
are pushing the boundaries for what they call multisensory experience. | :05:08. | :05:12. | |
Hello, Sam. What do you do? We have been called many things, food Smith, | :05:13. | :05:21. | |
but for us we like to put a smile on faces using food. And what are you | :05:22. | :05:27. | |
working on? A whole host of projects, everything from sausage | :05:28. | :05:31. | |
salad to ice cream flavours inspired by top attractions in London. Look | :05:32. | :05:41. | |
at that! This is so great, talk me through this. We make jellies for | :05:42. | :05:46. | |
photo shoots and product launches, birthday parties to one-off events. | :05:47. | :05:52. | |
I can't stop looking at this, what is going on? This is our breakfast | :05:53. | :05:58. | |
in a jelly, it's not actually a fried egg, with a passion fruit | :05:59. | :06:02. | |
jelly and a coconut jelly is the yolk and white and underneath the | :06:03. | :06:09. | |
rest of breakfast sausage and eggs. And you mentioned ice cream, do you | :06:10. | :06:14. | |
also do that? Absolutely, I can show you how to make it. So let's do it. | :06:15. | :06:19. | |
We are making an ice cream inspired by the London dungeon. We have a | :06:20. | :06:25. | |
smoked charcoal ice cream. To get it in rehab other activated charcoal, | :06:26. | :06:31. | |
micro ground chuckle made from coconut butters. This has been | :06:32. | :06:37. | |
around for hundreds of years. It was used as a health product to help | :06:38. | :06:41. | |
settle your stomach. And teeth whitening. Absolutely. To lift the | :06:42. | :06:51. | |
smoky flavour we are adding liquid smoke, super concentrated and very | :06:52. | :06:56. | |
strong. Three drops to flavour the whole ice cream for a litre. That's | :06:57. | :07:03. | |
all you need. In true British summer Time style the heavens opened in | :07:04. | :07:07. | |
time for our ice cream so what makes that the London Eye? It is inspired | :07:08. | :07:16. | |
by the sunset and it changes as you eat it. This is the charcoal one and | :07:17. | :07:26. | |
I want to try it now. Thank you. That is so interesting. I wasn't | :07:27. | :07:34. | |
sure how the smoke would work when we were doing it but it is really | :07:35. | :07:38. | |
nice and gentle and it lingers on the palate. I hope you're feeling | :07:39. | :07:43. | |
inspired. I would love to come and join you but I might have to stay | :07:44. | :07:45. | |
here to test other flavours! That is why we do rehearsal! Thank | :07:46. | :07:55. | |
you for that, we have been inspired with this Game of Thrones inspired | :07:56. | :08:05. | |
ice cream with lemon cake, snow on the top, a lot of red sauce, a bit | :08:06. | :08:14. | |
of Rosberg Fiore, that is the blood! -- a lot of raspberry. | :08:15. | :08:25. | |
Lovely. It's interesting. I like that. It's like brown bread ice | :08:26. | :08:38. | |
cream. I like that I don't know if I like the raspberry sauce. It is the | :08:39. | :08:44. | |
cake that is throwing me off. Other than that it is a triumph! Can I | :08:45. | :08:54. | |
give you that? I'm now moving here properly because it's time for the | :08:55. | :08:55. | |
omelette challenge. Do you think you can beat that? No, | :08:56. | :09:06. | |
he has been practising. Where do you want to be, Ian? I'm quite | :09:07. | :09:12. | |
competitive so I would like to knock off Theo. A competitive chef, how | :09:13. | :09:17. | |
novel! You both know the rules - | :09:18. | :09:20. | |
you must use three eggs, but feel free to use anything else | :09:21. | :09:24. | |
from the ingredients in front of you to make them | :09:25. | :09:26. | |
as tasty as possible. Ian is going for the one handed | :09:27. | :09:50. | |
approach. And seasoning, that's nice. | :09:51. | :10:05. | |
I'm over here, I will try yours first. I thought that was quite | :10:06. | :10:16. | |
quick. It looks good. He is so nice! Delicious. What is that? It is an | :10:17. | :10:27. | |
omelette with an extra egg. You have managed to keep the white separate | :10:28. | :10:32. | |
from the yolk. That is shocking! It's terrible! LAUGHTER | :10:33. | :10:42. | |
Right, Ian. Am I on the board? This bit, maybe. If you were served that | :10:43. | :10:55. | |
in a restaurant you would kick off. It is egg yolk with whites of | :10:56. | :11:02. | |
scramble... You will have to come back! That is shocking! Dam, do you | :11:03. | :11:07. | |
think you are beating your time? I don't know. You did. You are | :11:08. | :11:14. | |
somewhere around here. So, will Gemma get her food heaven - | :11:15. | :11:20. | |
butter poached trout and prawns Or food hell - apple and raspberry | :11:21. | :11:26. | |
gratin with a polenta crumble? We'll find out after Nigella Lawson | :11:27. | :11:30. | |
shows us how she makes her For me, these sing so sweetly | :11:31. | :11:32. | |
when imbued with Asian flavours. Now, Asia is a large continent | :11:33. | :11:50. | |
and there are rich pickings and I take full advantage of that, | :11:51. | :11:53. | |
because I have a compulsion for buying ingredients | :11:54. | :11:57. | |
from this part of the world, partly because they can | :11:58. | :12:00. | |
look so beautiful. But, also because I rely on them | :12:01. | :12:02. | |
to provide such bold flavour. We're all used to cooking with wine, | :12:03. | :12:11. | |
in other words, grape wine, but you use rice wine in cooking | :12:12. | :12:17. | |
and it's like a revelation. The best way I have of describing | :12:18. | :12:22. | |
this, I suppose, would be to say it's like dry sherry mixed | :12:23. | :12:26. | |
with a little bit of brandy, Now, what hoisin brings, is that | :12:27. | :12:28. | |
most fashionable of tastes - umami. In other words, intense savouriness, | :12:29. | :12:42. | |
but here, it's matched with an equally rich sweetness, | :12:43. | :12:44. | |
so everything is balanced and to complete this, | :12:45. | :12:49. | |
we need just a sprinkling There is a certain graphic beauty | :12:50. | :12:51. | |
to these Flintstone hunks of meat. You don't need stock, | :12:52. | :13:14. | |
because there's so much flavour from the short ribs, | :13:15. | :13:23. | |
so, water, simply water. Not a secret ingredient, | :13:24. | :13:25. | |
but a fantastic one. And now, I want fennel, | :13:26. | :13:51. | |
I want cinnamon, I want star anise. And I do this lazily and easily | :13:52. | :13:53. | |
with some five spice powder. Quite a lot, but the glory | :13:54. | :14:05. | |
of long slow-cooking, And don't be frightened | :14:06. | :14:08. | |
by the amount of chilli. This gives warmth, it's not | :14:09. | :14:19. | |
going to blow your head off. I don't need any extra fat, | :14:20. | :14:26. | |
but I do want the toastiness Stir everything together, | :14:27. | :14:32. | |
just so I can get an early preview And because of the long time | :14:33. | :14:37. | |
in the oven and the resting afterwards, you don't get any acrid | :14:38. | :14:48. | |
hit from the garlic, This spicy bath that the beef | :14:49. | :14:53. | |
will braise in, is scant, Slightly lower roof that stops any | :14:54. | :15:18. | |
of this from evaporating and keeps And now, a lazy long | :15:19. | :15:31. | |
and slow braise in the oven, After the beef ribs have had a good | :15:32. | :15:37. | |
four hours in a really low oven, let the rich stew cool | :15:38. | :16:01. | |
without its lid or paper covering. As soon as the ribs are cool | :16:02. | :16:05. | |
enough to the touch, I put on my CSI gloves and tenderly | :16:06. | :16:16. | |
remove the bone from each chunk. Put the stew in the fridge | :16:17. | :16:32. | |
for at least a day, so that the flavours deepen and yet | :16:33. | :16:37. | |
mellow at the same time. When you're ready to serve, | :16:38. | :16:51. | |
lift out the now hard layer of fat Again I glove up for this and it's | :16:52. | :16:55. | |
a job I adore doing. And all that's left to do now, | :16:56. | :17:10. | |
is reheat the aromatic stew in an oven for about an hour, | :17:11. | :17:12. | |
making sure it's piping The wonderful thing about my short | :17:13. | :17:15. | |
ribs, is that because they're cooked so gently and for such a long time, | :17:16. | :17:28. | |
is that they are meltingly soft, I think they need nothing more than | :17:29. | :17:31. | |
a little sprinkle, some coriander. That earthiness is the | :17:32. | :17:42. | |
perfect partner here. And a few pin pricks of sweet | :17:43. | :17:47. | |
heat with some chilli. And, frankly, you know, I have been | :17:48. | :17:53. | |
uncharacteristically patient. Took a long time to cook, | :17:54. | :17:58. | |
my patience limit is reached, I'm going to treat myself | :17:59. | :18:01. | |
to a bit now. What I like, is a spritz of sharp | :18:02. | :18:06. | |
lime on all that rich sweetness. MUSIC: The In Crowd | :18:07. | :18:10. | |
by Ramsey Lewis Trio. Right, time to find out | :18:11. | :18:28. | |
whether Gemma is getting her food I'll gently simmer trout | :18:29. | :18:31. | |
in butter and stock, then add in some prawns and then | :18:32. | :18:42. | |
make a coriander, aubergine and coconut milk broth, | :18:43. | :18:44. | |
and serve the trout and prawns on top and garnish with | :18:45. | :18:47. | |
coriander and basil. You like the coconut, coriander and | :18:48. | :18:51. | |
aubergine, all of that is your heaven. | :18:52. | :18:54. | |
I'm going to make you an apple and raspberry gratin | :18:55. | :18:57. | |
First, I'll make a puree with cooked apple then I'll saute more | :18:58. | :19:01. | |
apple with raspberries, spoon over a rich, creamy vanilla | :19:02. | :19:04. | |
custard gratin and top with polenta crumble. | :19:05. | :19:05. | |
So, Gemma, how do you think the viewers at home voted? | :19:06. | :19:08. | |
I really hope it is heaven. I can't even look at those apples. After it | :19:09. | :19:12. | |
being close, it was a resounding 66% versus 34%... Heaven! And the baby | :19:13. | :19:26. | |
comes out! Live on TV! What a story! We all might viewers, but we don't | :19:27. | :19:30. | |
need that. And due everyone, so much! -- thank you everyone. Thank | :19:31. | :19:39. | |
you to everybody who voted. I feel like crying with the light! That was | :19:40. | :19:45. | |
really frightening meet. Here is some stock, a bit of fish stock. And | :19:46. | :19:54. | |
we put lots of butter in there. This is going to be butter poached, there | :19:55. | :19:58. | |
is a lot of flavours in here. There's enough going on. A bit of | :19:59. | :20:02. | |
white wine, a bit white wine vinegar and all of that. Boys, OK, you guys | :20:03. | :20:11. | |
are going to make the base of the curry, a very simple by Valkyrie. We | :20:12. | :20:15. | |
have got coconut milk and onion with lemongrass and lime leaves -- is | :20:16. | :20:20. | |
very simple little curry. It has a salty cake. I'll stop talking and | :20:21. | :20:26. | |
get on with it -- salty cake. The trial point take long at all. I'll | :20:27. | :20:31. | |
bring it up to the boil. I'll put the fish in it. Can I give it a | :20:32. | :20:37. | |
shake like the chefs do? Yes, if you like. Oh, it's fun! What is the food | :20:38. | :20:46. | |
like on the set of Game of Thrones? Is delicious, they really look after | :20:47. | :20:50. | |
us. Has it got better the more famous you have got was a no, it's | :20:51. | :20:53. | |
remained consistent, it saw ways been delicious! Really yummy, next | :20:54. | :21:05. | |
question! I don't know what I can say, is does nice. Let's talk about | :21:06. | :21:08. | |
some of your other things. I watched something else you were in cold | :21:09. | :21:20. | |
Queers -- called. It was eight monologues written for BBC Four to | :21:21. | :21:25. | |
commemorate and acknowledge the anniversary of the 1967 D Grimbo is | :21:26. | :21:30. | |
a homosexuality. -- decriminalisation. Mark Gatiss | :21:31. | :21:36. | |
directed the TV series, it has been on this past week. He is in | :21:37. | :21:42. | |
Sherlock, right? He is, exactly. He is also Game of Thrones. We also did | :21:43. | :21:49. | |
a live performance at the old Vic a couple of weeks ago to coincide with | :21:50. | :21:56. | |
the TV broadcast. I watched you in it,. It is spellbinding. For 20 | :21:57. | :22:01. | |
minutes and are absorbed. Schumer believed you from that over the | :22:02. | :22:05. | |
course of... We did it in a date -- pursue Mobley I know it is very | :22:06. | :22:11. | |
clever, but it is the concentration it takes to sort of, you know, draw | :22:12. | :22:16. | |
the audience into what it. Essentially it is a simple story. | :22:17. | :22:21. | |
Yes, and to have all of the dynamic to make it interesting, it is quite | :22:22. | :22:25. | |
difficult to hold an audience. It's very rare now. Since Talking Heads, | :22:26. | :22:29. | |
it hasn't been done like that. It's a very brave thing to do. I thought | :22:30. | :22:33. | |
it was brilliant. Then I watched the other one. The wedding speech. You | :22:34. | :22:36. | |
could see how it was a play. Just one actor on the stage. You are | :22:37. | :22:49. | |
not scared of these kind of gritty roles, are you? No, I'm not. | :22:50. | :22:53. | |
Everything you do, it is so far removed from what I've met today! | :22:54. | :23:00. | |
Oh, thanks! I'm not a groggy warrior in real life! Talking about the more | :23:01. | :23:05. | |
side as well. You know, we spoke about it earlier. You are | :23:06. | :23:09. | |
unrecognisable. I mean, you are fantastic make-up and what have you. | :23:10. | :23:13. | |
How do you get in the mindset... Are you OK doing all of the work by the | :23:14. | :23:17. | |
way?! How do you get into the mindset of somebody like that when | :23:18. | :23:20. | |
you go in with so many preconceived ideas of the character Kwizera I | :23:21. | :23:27. | |
watched the case when it unfold, I was provided with a lot of research | :23:28. | :23:32. | |
materials and watch whatever I could online, documentaries made about | :23:33. | :23:36. | |
her, books and pieces of news footage. I devoured as much as I | :23:37. | :23:40. | |
could about her. It became apparent that it was a very complicated and | :23:41. | :23:43. | |
very layered, interesting story with many other facets to it. Do you | :23:44. | :23:50. | |
enjoy kind of breaking down those preconceptions and stereotypes? As | :23:51. | :23:54. | |
an actor, it was nice to approach the role... Without... You can't go | :23:55. | :24:00. | |
into it with too much judgment because you have to work it out with | :24:01. | :24:03. | |
the director on the day. Obviously I've got my own ideas about it. But | :24:04. | :24:09. | |
the version of the truth was the closest they could find, reported to | :24:10. | :24:14. | |
be the most accurate. We talked about it and talked about it and we | :24:15. | :24:20. | |
worked hard to make it as authentic as possible, is opposed. A lot of | :24:21. | :24:23. | |
people came to me afterwards and said it had given them a different | :24:24. | :24:26. | |
perspective on the story -- is opposed. It wasn't as black and | :24:27. | :24:30. | |
white as people have bought. That must be the biggest condiment. It | :24:31. | :24:33. | |
really was. Of course, doing something like that you're very | :24:34. | :24:37. | |
nervous. When it was broadcast, you don't want to be vilified or judged | :24:38. | :24:43. | |
for it. Everybody was very concerned that we respected it and treated it | :24:44. | :24:48. | |
with the gravity that it need to be treated with. I mean, they are a | :24:49. | :24:53. | |
Bafta winning team, the guys who were in charge of producing the | :24:54. | :24:57. | |
writing and directing. So they know their stuff. Working with Sheridan | :24:58. | :25:00. | |
Smith... That was incredible! We were pleased to have found that we | :25:01. | :25:05. | |
seem to have got it right in the version that we were telling and how | :25:06. | :25:09. | |
we handled it. Right, so, what the boys have been doing while I've been | :25:10. | :25:13. | |
chatting... The fish has been cooked, nice and soft. In here we've | :25:14. | :25:18. | |
got some garlic and lime leaves, lemongrass finally shredded. There | :25:19. | :25:22. | |
is an onion in there, diced. Aubergine, which you love. Coconut | :25:23. | :25:28. | |
milk, a squeeze of lime. Thai fish sauce, that's it, I think. We're | :25:29. | :25:31. | |
going to finish that with some or fresh coriander and a little but of | :25:32. | :25:34. | |
spinach and then we're pretty much done. So, Gemma, are you allowed, | :25:35. | :25:40. | |
presumably you're not that I'm going to ask you anyway... Are you allowed | :25:41. | :25:45. | |
to give anything away from game throws? Yes, I am! The Greyjoys are | :25:46. | :25:53. | |
opening a business... Of course not! But you wouldn't want me to either. | :25:54. | :26:00. | |
People always say, don't spoil it. If I actually did, you'd be gutted. | :26:01. | :26:08. | |
I had to try. If you haven't seen it, Monday night, Skye Atlantic, 90. | :26:09. | :26:12. | |
It must be difficult. Everybody is all over this place and whether you | :26:13. | :26:18. | |
opt to watching it to -- 9pm. I'm going to binge watch it. You haven't | :26:19. | :26:25. | |
watched any of it? Not yet. You had a bit of a bad time? You're still | :26:26. | :26:35. | |
alive, still in its? -- still in it. It's finishing in series eight, is | :26:36. | :26:40. | |
that right? That's right, or see seven part B or whatever it is. Do | :26:41. | :26:49. | |
you guys know what happens with --? We don't, and it's quite nice, so I | :26:50. | :26:53. | |
can't disclose anything. Now that the series has gone to air, we can | :26:54. | :26:58. | |
talk about it more the burly. We are so thickly embargoed, that anything | :26:59. | :27:02. | |
that you have to say you get a panic in your eyes in case you're not | :27:03. | :27:05. | |
meant to say it. Has anybody slipped up? I don't know, actually. I don't | :27:06. | :27:11. | |
know. If they have, it has been quickly glossed over. Sam, can we | :27:12. | :27:17. | |
have some wine to go with this? Yes, since you asked so nicely. This is a | :27:18. | :27:22. | |
classic match with Oriental, Asian inspired dishes. It is from | :27:23. | :27:27. | |
Waitrose, from ?8 39. It is on offer at the moment. It is that. It is -- | :27:28. | :27:39. | |
it is that. It is dry. There is a misconception that it should be | :27:40. | :27:41. | |
sweet -- it Cave de Beblenheim Kleinfels Riesling is. We will try | :27:42. | :27:52. | |
the head and then, Gemma. Who hasn't got one? There you go -- we will try | :27:53. | :28:01. | |
the heavens. Look at you, straight in there, Gemma! Don't watch! | :28:02. | :28:11. | |
Everybody's watching! Don't watch, if a cookery show! Oh, my goodness! | :28:12. | :28:18. | |
That's delicious! You like strong flavours, right? Absolutely lovely. | :28:19. | :28:22. | |
You love the coriander. What's that leaf? Basil and coriander. | :28:23. | :28:30. | |
Delicious. Thank you, everyone! Excellent, I'm happy about that. | :28:31. | :28:31. | |
Thank you very much for that. Well, that's all from us today | :28:32. | :28:34. | |
on Saturday Kitchen Live. Thanks to our fantastic studio | :28:35. | :28:36. | |
guests - Ian Orr, Dan Doherty, All the recipes from the show | :28:37. | :28:39. | |
are on the website, Next week, Ching-He Huang | :28:40. | :28:43. | |
is in charge, along There's no best bites tomorrow, | :28:44. | :28:46. | |
but it's back the following Sunday. The World Athletics Championships | :28:47. | :28:55. | |
are on. Being on stage or screen doesn't | :28:56. | :29:05. | |
faze these celebrities. | :29:06. | :29:10. |