:00:13. > :00:20.that it is ever so slightly fuller in texture than most dry white, even
:00:20. > :00:25.slightly honeyed, that make it is a star with the richer notes coming
:00:25. > :00:30.from the Brazil nut milk and the lovely toasted black rice. Alex, the
:00:30. > :00:35.lovely toasted, nutty flavours in your recipe give a gorgeous note to
:00:35. > :00:40.the fresh vegetables. This is a wonderful Italian white to go with
:00:41. > :00:45.it. Cheers! Cheers indeed. Another great wine match. What do you think?
:00:45. > :00:50.The dish itself is clean, fresh, the wine is a fantastic match.
:00:50. > :00:53.Happy with that? I am, I am not a wine connoisseur but that is a clean
:00:53. > :00:57.wine. I have another thing for you, more
:00:57. > :01:02.ants, have those as well! Right, let's go back to the Great British
:01:02. > :01:24.Menu. Take a look at this. Go on, have one!
:01:24. > :01:27.Worries aside, it's time for the main courses.
:01:27. > :01:28.Peter's up first with his witty take on his nan's Sunday lunch.
:01:28. > :01:30.Roast lamb complete with quadruple cooked potatoes,
:01:30. > :01:32.Yorkshire puddings and a glass of sparkling perry champagne.
:01:32. > :01:33.Tom Kerridge awarded Peter an eight for this course,
:01:33. > :01:35.but he was topped by Emily, who scored a nine.
:01:35. > :01:36.He serves up his potatoes and heritage carrots
:01:36. > :01:39.with stuffed Yorkshire puddings and slices of lamb.
:01:39. > :02:27.where I knew everyone would want to eat it.
:02:28. > :02:28.A good meal for the Jubilee, perhaps,
:02:28. > :02:36.I'd rather see the futuristic version of this.
:02:36. > :02:38.Emily's next to plate up with her high scoring main course.
:02:38. > :02:40.It should be my strongest part of the menu.
:02:40. > :02:42.I certainly feel more confident about this dish.
:02:42. > :02:50.red kale and venison encased in a clever sloe gin and beetroot jelly.
:02:50. > :02:54.She places her gel-coated venison on a bed of kale.
:02:54. > :02:58.Adds dollops of her sloe gin liquid- gel and horseradish foam,
:02:58. > :03:49.then shotgun cartridges filled with- popped beetroot barley.
:03:49. > :03:55.The flavours are strong, rampant! I like the idea of that.
:03:55. > :04:02.I am getting something on the back of the pallet, it is not helping.
:04:02. > :04:05.Perhaps the gel. There could be sweetness in the
:04:05. > :04:11.dish, there is not. She has done the colours, flavours
:04:11. > :04:14.and the textures. It is certainly the most autumnal
:04:14. > :04:19.dish. This is like a walk through the
:04:19. > :04:24.countryside. . Wonderful. Pleasure, joy, happiness in every mouthful.
:04:24. > :04:27.This gravy, it may not have alcohol in it, about that is really, really
:04:27. > :04:35.beautiful. My, that is good, isn't it? Time for
:04:35. > :04:40.the dessert course. Peter's last laugh is a witty homage to his nan's
:04:40. > :04:46.apple pie. Complete with custard and fused with
:04:46. > :04:53.liquid nitrogen. He adds the apple chunks, the cubes
:04:53. > :05:00.of vanilla ice-cream, and sprinkles with sugar. Pours in the roasted
:05:00. > :05:03.cinnamon and nutmeg mix. And then pouring liquid nitrogen into a
:05:04. > :05:08.flask. Thankfully, Emily is paying
:05:08. > :05:17.attention. Oh... The liquid nitrogen! Very
:05:17. > :05:28.good. Peter's apple pie is Serbed with a
:05:28. > :05:36.cler whiff of no, sir tal gar. -- nostalgia.
:05:36. > :05:42.That is Merlin! I smell of cinnamon, formaldehyde! I n am always in
:05:42. > :05:46.flavour of soresry! This is incredible. Oh, my goodness, there
:05:46. > :05:50.is ice-cream inside. It is not often you hear quiet
:05:50. > :06:01.around this table. This is a fine bit of cooking. Happy apple. I
:06:01. > :06:07.concur. It tastes like bliss! They are quite traditionalist, they are
:06:07. > :06:11.happy. He has had a picnic, a roast, now the apple pie for afters.
:06:12. > :06:14.Emily will have to pull it out of the bag. That is one of the best
:06:14. > :06:19.puddings that we have ever had. the bag. That is one of the best
:06:19. > :06:22.Next up is Emily. Once again, she scored a point more than Peter for
:06:22. > :06:27.the dish. A spin on lolly and sweets,
:06:27. > :06:34.featuring a rhubarb and clotted cream lolly, jelly to thes, milk
:06:34. > :06:44.bottles and a fizzy rhubarb cordial. She pops the straws into the cordial
:06:44. > :06:49.and serves the jelly-coated lollies amongst scattered sweets, rhubarb
:06:49. > :06:51.tweel and vanilla shortbread. That's it, they are going. Game
:06:51. > :07:03.over. Wow! Oh! This looks good.
:07:03. > :07:06.It is a jolly lolly! Rhubarb! Whizz, whizz, when whizz. Shake it all
:07:06. > :07:16.about. Wow! Hmm, I like it.
:07:16. > :07:21.Magnificent! It is as good a lolly that I have had. .
:07:21. > :07:26.It is a clever idea. The shortbread is delicious.
:07:26. > :07:31.What is small red and whispers? I don't know, what is small, red and
:07:31. > :07:35.whispers? A horseradish. They are so unfunny, they are economic. I am
:07:35. > :07:39.grateful for that Cooking complete, all that the chefs
:07:39. > :07:46.can do is wait while the judges consider their final scores.
:07:46. > :07:50.. I got the feeling there were two talented young chefs, going hammer
:07:50. > :07:52.anding to. I mean two very, very fine
:07:52. > :08:15.puddings... How is your tummy? Welcome, chef -- chefs, to the
:08:15. > :08:20.judge's chamber. How has it been out there? It has been one of the
:08:20. > :08:26.hardest weeks ever. Very hard. We have enjoyed some amazing cooking
:08:26. > :08:36.today. Well, the winner is... Peter, well done.
:08:36. > :08:41.Well done, Peter. Next week it is the turn of the chefs from Northern
:08:41. > :08:46.Ireland. Now it is time to answer some of your foodie questions. Each
:08:46. > :08:50.caller helps to decide what Waugh is eating at the end of the show. First
:08:50. > :08:53.up we have Simon from the Netherlands. What is your question
:08:53. > :08:58.for us. This morning I was at the market. I
:08:58. > :09:02.bought a 1. 5 kilo John Dory, I would like to know what to do with
:09:02. > :09:10.it. Well, what are you going to do with
:09:10. > :09:17.it, Peter? A simple recipe. Take off the internal parts and lift the
:09:17. > :09:24.gills. I will make a braised fish. Cooking it whole. Very slowly. The
:09:24. > :09:30.reason why, the scales will grab the smoking. Once it is cooked it will
:09:30. > :09:36.be about to 25 minutes. Take the skin from the tail to the head. Save
:09:36. > :09:46.that skin, those scales and the bones. Serve the beautiful meat as
:09:46. > :09:51.you wish. And then in a big bowl you have warm water, the skin, the
:09:51. > :09:57.scales, the bones, a little bit of lemon juice and a pinch of chilli.
:09:57. > :10:04.It becomes a really beautiful smoked broth of fish.
:10:04. > :10:09.Chuck a few ants in it if you like! What dish would you like to see at
:10:09. > :10:14.the end of the show, heaven or hell? I would like to see hell, sorry,
:10:14. > :10:17.Waugh. Hello James, what is your question
:10:17. > :10:23.for us. It is an honour to speak with you.
:10:23. > :10:31.Thank you! What is the question? I have a pork pie in the fridge, the
:10:31. > :10:43.Selby date is the 3rd of October, I am wondering if I can eat it this
:10:43. > :10:51.morning! He is having a laugh, he wanted to know what to do with a
:10:51. > :10:57.shoulder of lamb Put it in the oven for a four or five hours on a low
:10:57. > :11:04.heat. Don't eat the pork pie! Don't touch it.
:11:04. > :11:10.And what about the dish for Waugh? Food heaven or hell? I have to say
:11:10. > :11:26.hell. Cheers! Have that pork pie! Laura, what is your question for us?
:11:26. > :11:30.I love cooking potato gratin, but I always make it and it comes out
:11:30. > :11:37.runny. What am I doing wrong? You have to squeeze out the potatoes so
:11:37. > :11:43.that there is very little water in them. Cook them in the oven at about
:11:44. > :11:48.1 who degrees with the cream. After ten minutes, take it out and press
:11:48. > :11:52.it, push the potatoes together. Then pop it in the oven, every ten
:11:52. > :11:57.minutes, press it again. After an hour and 20 minute, all of the
:11:57. > :12:03.liquid has evaporated, the potatoes pressed and a nice golden top.
:12:03. > :12:09.Fingers crossed! What would you like to see, heaven or hell? I think that
:12:09. > :12:14.they are being rot tonne Waugh, I think that the best thing ever is a
:12:14. > :12:21.pastry pie. I am going for heaven! Thank you! Right now the omelette
:12:21. > :12:27.challenge. The usual rules apply, a three-egg omelette cooked as fast as
:12:27. > :12:30.you can. Are you ready? Yes! Three, two, one, go! What is the difference
:12:30. > :12:35.between an omelette and scrambled two, one, go! What is the difference
:12:35. > :12:39.egg? You are about to find out. Tom waptsdz to get back into the top
:12:39. > :12:58.ten, you see. Well, he has it in the pan.
:12:58. > :13:14.Tom, it is cooked. But what is that? That is seasoning!
:13:14. > :13:25.Seasoning! ! Hmm... Surely it is not an omelette if you can eat it
:13:25. > :13:30.through a straw? Right, Alex, normally, I would put you in the bin
:13:30. > :13:40.for that but I will let you on the board. You did it in 29.68 seconds.
:13:40. > :13:44.That sits you there. Someone told me I was knocked from
:13:44. > :13:50.the top ten. I was gutted. You wanted to be quicker? Yes.
:13:50. > :13:56.You were. 21.le seconds. That puts you here. Back in for about ten
:13:56. > :14:02.seconds, that is not an omelette! So, will Waugh get his idea of food
:14:02. > :14:11.heaven? Chicken and wild mushroom pie? Or food hell, the lamb shank
:14:11. > :14:17.redang with a coriander lime rice. We will decide on that but you can
:14:17. > :14:20.watch Simon Hopkinson and watch him making tandoori chicken and pancakes
:14:20. > :14:34.with Parma ham and asparagus. Enjoy this one.
:14:35. > :14:38.Always have done, particularly at my local market.
:14:38. > :14:40.I love places like this. I love the variety, I love the smells.
:14:40. > :14:49.There's all sorts in a shop like this,
:14:49. > :14:55.from the most basic to the most exotic.
:14:55. > :14:56.this fantastic red spice mix for my tandoori chicken drumsticks.
:14:56. > :14:58.Don't even think about a takeaway, you'll love making this at home.
:14:58. > :14:59.Homemade, this dish is succulent and juicy.
:14:59. > :15:00.Cooked on a barbecue, it is extra special and smoky,
:15:00. > :15:02.but can be just as easily cooked indoors.
:15:02. > :15:04.First of all, I'm going to prepare these.
:15:04. > :15:08.and to do that, just get a knife, a heavy knife like this,
:15:08. > :15:09.and just push it through, so when they're cooked,
:15:09. > :15:11.you'll have a nice little handle to hold on to, while you chew away.
:15:11. > :15:21.Removing the skin allows the chicken to blister as it cooks.
:15:21. > :15:23.The cuts in the drumstick assure that the yoghurt and spice
:15:23. > :15:26.will permeate the flesh, also tenderising it.
:15:26. > :15:28.The tandoor, the clay oven in which- these are baked on a long skewer,
:15:28. > :15:31.very quickly, because it's like the best pizza oven,
:15:31. > :15:37.A very hot grill will do the job at home very successfully.
:15:37. > :15:43.Add salt and also lemon juice to sharpen the marinade.
:15:43. > :15:46.Use the most common and inexpensive plain yoghurt.
:15:47. > :15:50.It needs to be very runny, very ordinary yoghurt.
:15:51. > :16:03.So, we have the tandoori spice mix.- I like it, it's got to be red.
:16:03. > :16:06.It's nice, doing this. It reminds me of powder paint at school.
:16:06. > :16:09.Now, for the mess. Just tip it into the chicken.
:16:09. > :16:12.I should be putting an apron on for this, but just stand back.
:16:12. > :16:16.For me, the chicken needs at least 24 hours in the tandoori marinade,
:16:17. > :16:20.to make it taste really good and spicy.
:16:20. > :16:42.The fiery red drumsticks are ready,- so under the grill they go.
:16:42. > :16:52.They will only need about 30 minutes,
:16:52. > :16:57.and do make sure that the grill is as hot as can be.
:16:57. > :16:59.While the chicken is grilling and cooking away,
:17:00. > :17:07.It gives a nice cooling effect on the hot chicken.
:17:07. > :17:09.Simply, this is yoghurt, salt and sugar,
:17:09. > :17:14.together with some aromatic chopped mint.
:17:14. > :17:22.To ensure that the drumsticks emerge trademarked tandoori red
:17:22. > :17:25.with blackened bits here and there,- turn them regularly,
:17:25. > :17:36.The dip tastes even better with some fresh green chilli.
:17:36. > :17:52.If you are very familiar with tandoori chicken,
:17:52. > :17:57.you'll know that that looks pretty close to the real thing.
:17:57. > :18:13.I could eat these until the cows come home, very, very moreish.
:18:13. > :18:18.Certain Italian ingredients make me- very excited indeed.
:18:18. > :18:21.In fact, some of my favourite dishes are inspired by
:18:21. > :18:37.And one of these is truly special -- Parma ham.
:18:37. > :18:39.Parma ham is essential to one of my best beloved dishes.
:18:40. > :18:41.I also have an excuse to make pancakes,
:18:41. > :18:44.and less difficult to make than you might think.
:18:44. > :18:49.Always whisk with vigour as you add- the flour, to avoid lumps.
:18:49. > :18:54.You want to get the flour into the eggs, to ensure a smooth batter.
:18:54. > :19:15...whisking until you achieve a pouring cream consistency.
:19:15. > :19:20.Leave the mixture to rest for 30 minutes.
:19:20. > :19:24.Now, to my asparagus. I'm allowing two spears for each pancake.
:19:24. > :19:27.I peel them, because it's part of my cheffy upbringing
:19:27. > :19:37.They are tender when they can be easily pierced with a sharp knife.
:19:37. > :19:46.This shock treatment keeps that lovely, vibrant green colour.
:19:46. > :19:50.Pop them on here. Now we'll make the hollandaise sauce.
:19:50. > :19:53.Homemade hollandaise is a beautiful thing.
:19:53. > :19:56.The more you practise, the easier it gets.
:19:56. > :20:07.Whisk the yolks over a pan of simmering water, on a very low heat.
:20:07. > :20:11.Now, add the melted butter, whisking all the time.
:20:11. > :20:21.Back to the pancake mix, which is now ready to go.
:20:21. > :20:24.For the first pancake, grease the pan with a tiny amount of butter.
:20:24. > :20:28.My mum used to make them a lot for my brother and I,
:20:28. > :20:30.just lemon juice and sugar, which, for me,
:20:30. > :20:33.is still the best way to have a sweet pancake.
:20:33. > :20:40.The first pancake goes in the bin. We're just seasoning the pan.
:20:40. > :20:44.Batter, getting to know the pan, and then we're on our way.
:20:44. > :20:51.That done, all future pancakes should be perfect.
:20:51. > :21:00.Place the Parma ham and asparagus in the pancakes, roll up,
:21:00. > :21:08.Cook in the oven for about 20 minutes at 180,
:21:08. > :21:12.until they begin to crisp at the edges.
:21:12. > :21:18.Coat each one with a spoonful of hollandaise sauce.
:21:18. > :21:22.Then briefly flash the pancakes under a hot grill.
:21:22. > :21:38.It is made by that delicious Parma ham.
:21:38. > :21:41.It gives it that lovely savoury note.
:21:41. > :22:03.It is that time to find out if Waugh is facing food heavy on or food
:22:03. > :22:07.hell. Food heavien is the chicken and wild mushroom pie. Food hell is
:22:07. > :22:12.the meat on the bone. That is lamb shank. What do you think that they
:22:12. > :22:18.have decided? I don't know. It is all looking lovely, but I can
:22:18. > :22:23.see right up the chicken here it is like looking into the gates of hell!
:22:23. > :22:26.I don't know what has been decided. I am hoping it is this.
:22:26. > :22:30.Unfortunately, they have chosen the lamb. You can take that home. We are
:22:31. > :22:37.using this. So, lose the chicken, Tom.
:22:37. > :22:42.If I can get you to dice the onion. So, put the lamb straight into the
:22:42. > :22:47.pan. We are saling the lamb shanks off and get them saling.
:22:47. > :22:52.Are you delighted by the decision? Yeah, I love this.
:22:52. > :22:57.We are making a piece. We are using the ginger. Keeping the skin on for
:22:57. > :23:02.the heat. A little bit of garlic, chilli, lots of it.
:23:02. > :23:07.A whole lot. We are throwing in the chilli as well. We have onions,
:23:07. > :23:16.lemongrass, that tastes like ants! We have the spices, turmeric,
:23:16. > :23:22.coriander seeds, star anise, cardamom, fenugreek. All of that
:23:22. > :23:28.into a blender. Thank you very much for the on yous.
:23:28. > :23:37.A little more? Thank you very much. How are you chopping this and not
:23:37. > :23:46.crying? 25 years of chopping onions. It brings a little bit of skill.
:23:46. > :23:49.We have tamarind in there. That is enough onions.
:23:49. > :23:54.So that all goes in there. A little bit of stock.
:23:54. > :23:59.The lamb we are saling. We will get a -- the lamb we are going to seal.
:24:00. > :24:04.We will get the colour on this. A little stock to get this piece
:24:04. > :24:10.going. Meanwhile, the spices are wlend ed
:24:10. > :24:15.-- blended. Toasting them off to make the star anise and the powder.
:24:15. > :24:20.Then take this when it is chopped. It has this fantastic tamarind
:24:20. > :24:29.flavour. And throw the whole lot into the pan.
:24:29. > :24:42.And this is coriander. Even the smell, I don't like it. Do you know
:24:42. > :24:47.that the Latin name of coriander is coriandro, it means bad bug smells!
:24:47. > :24:54.There we are, they knew what they were talking about, they really did!
:24:54. > :25:01.The key to this is to cook this down. So put the lid on. About two
:25:01. > :25:05.hours for cooking time. Now the rice.
:25:05. > :25:11.Served with a bit of coriander. Can you make me some plain rice? The
:25:11. > :25:20.idea is to cook the lamb gently for two hours. Then you have this...
:25:20. > :25:26.That is lovely. Lamb curry. Then we saute the rice
:25:26. > :25:32.in the pan. Happy with that? It is amazing.
:25:32. > :25:36.Does it need seasoning? That needs nothing, chef. Lovely.
:25:36. > :25:41.Now a little bit of rice in here. You can finish off with the
:25:41. > :25:50.coriander if you want. Oh, go on, ruin that as well! The
:25:50. > :25:55.key to this is gentle cooking. You can cook it on the stove or in the
:25:55. > :25:58.oven. Basically, everything just goes in.
:25:58. > :26:07.Now we failed to mention earlier, when we were having our chat, who
:26:07. > :26:15.else is in Spamalot? I am starring alongside the lovely Less Dennis. He
:26:15. > :26:22.plays King Arthur. We worked together for the most of the show
:26:22. > :26:27.and of course Bonnie Langford. She is amazing. She knows all there is
:26:27. > :26:34.to know about musical theatre. Brilliant.
:26:34. > :26:40.And it is running until when? I in it until the 19th of October. Then
:26:40. > :26:44.I'm in panto. In Milton Keynes. This is the first time you have
:26:44. > :26:49.directed too? I have done a couple before, but it is a huge
:26:49. > :26:53.responsibility to take on. Question my judgment halfway through, it is
:26:53. > :26:59.so much hard work, but it is satisfying on the opening night but
:26:59. > :27:04.on this occasion, I am in the show but sitting back and knowing you
:27:04. > :27:09.helped to put it together. U -- but I see it as a team effort. Not only
:27:10. > :27:15.me but the cast of the show. Now, you are about to try this. The
:27:15. > :27:21.key to this is that you have, the meat will fall off the bone.
:27:21. > :27:24.Can it fall off before it goes on my plate? It is the bone that is
:27:24. > :27:31.sticking up. It is like the pear, you pay extra
:27:31. > :27:40.for that. Now the sauce over the top. A little bit of lime over the
:27:40. > :27:49.top. It smells delicious I will say that.
:27:49. > :27:52.What does it taste like, though? I I feel under pressure with Alex here
:27:52. > :27:54.as well. Dive into that. Tell us what you
:27:54. > :28:02.think. Thank you very much.
:28:02. > :28:06.A little bit of rice and gravy action.
:28:06. > :28:17.Tom, you have this one, here. Good man! You are staring at that
:28:17. > :28:22.bit! The chilli is strong, isn't it? ! Look at how tender that is.
:28:22. > :28:30.To go with this, we have a Matua Pinot Noir 2012. It is from
:28:30. > :28:35.Majestic, priced at £8. 99. That is strong. Seeing this here, I
:28:35. > :28:45.am getting a flash back of when I ate a little bit of a rabbit's head
:28:45. > :28:51.when I was starring in Idiot Abroad. It has been cooking for
:28:51. > :28:59.two-and-a-half hours! OK. I'm eating it! Just nod! Well that's all from
:28:59. > :29:03.us today on Saturday Kitchen Live. Thanks to Tom Kerridge, Alex Atala
:29:03. > :29:06.and Warwick Davis. Cheers to Susy Atkins for the wine choices! All of
:29:06. > :29:08.the recipes are on the website. Go to bbc.co.uk/saturdaykitchen. Enjoy
:29:09. > :29:13.the rest of your weekend! Bye!