:00:07. > :00:17.Good morning. It's November the 5th and it's time to set off some
:00:17. > :00:32.
:00:32. > :00:37.foodie fireworks. This, is Saturday Kitchen Live! Welcome to the show.
:00:37. > :00:39.Cooking with me, live, in the studio are two sparkling chefs.
:00:39. > :00:46.First, the man whose restaurant inside the Intercontinental Hotel
:00:46. > :00:51.is a gastronomic shrine to the very best produce Italy has to offer.
:00:51. > :00:57.It's Theo Randall. Rubbish! Next to him is the chef behind the award-
:00:57. > :01:07.winning food at the top London restaurant, Odette's. It's the
:01:07. > :01:09.
:01:09. > :01:14.pride of Wales, Bryn Dwyfor Williams. Neerbl, it is Welsh,
:01:14. > :01:17.sorry! It is Welsh. It is David, Good morning to you both. Really!
:01:17. > :01:21.So two brilliant bonfire night recipes from our chefs today and,
:01:21. > :01:31.of course, we've also got our line- up of great foodie films from the
:01:31. > :01:36.
:01:36. > :01:38.I'm making Spice Girls. A classic Italian dish to a
:01:38. > :01:47.classic... British dish. Braised beef cheeks with parsley salad.
:01:47. > :01:52.Using the cheek of the animals. Now, the thing about the beef
:01:53. > :01:58.cheeks they are substantial? They are big. You can get two portions
:01:58. > :02:04.out of one. And the salad there to counter all
:02:04. > :02:11.of the butter you put in the mash. Today there's Rick Stein, The Great
:02:11. > :02:14.British Menu and Keith Floyd. Now, our special guest is part of pop
:02:14. > :02:24.royalty and is here, quite literally, to spice things up this
:02:24. > :02:29.
:02:29. > :02:36.Please, welcome to Saturday Kitchen, it is the fab louse Mr... Mr?!
:02:36. > :02:43.start that again, Melanie C! We met before.
:02:43. > :02:51.I heard. Go on, then. We pet met in 1998, you were the
:02:51. > :02:57.height of the Spice Girls. Children in Need, you opened the
:02:57. > :03:07.performance. We did Children In Need. What song was it, do you
:03:07. > :03:09.
:03:09. > :03:14.remember? I think it was Goodbye. I wore a red G-string. Now you have
:03:14. > :03:18.woken up, you don't remember?! Isn't that terrible, James Martin
:03:18. > :03:27.in a red G-string, how can anyone forget that.
:03:27. > :03:35.Trust me, I looked like a Space Hopper! Why? I did The Full Monty
:03:35. > :03:44.for Children In Need. Yeah, now I remember! No you don't!
:03:44. > :03:54.You and Mell B asked for directions to the toilets! That is my claim to
:03:54. > :04:09.
:04:09. > :04:16.fame! At the end of the men -- at the end of the show, you have to
:04:16. > :04:23.eat something based on your favourite ingredient, food hell,
:04:23. > :04:28.what would it be? Scallops! food hell, what would that b be?
:04:28. > :04:34.Duck. So, scallops or duck for Melanie.
:04:34. > :04:44.For food heaven, I have something special, take a look at this.
:04:44. > :04:47.First I will sueson the scallops, then seer them in a hot pan and
:04:47. > :04:50.serve them with pickled vegetables, a lime butter sauce, small cubes of
:04:50. > :04:55.mango and a few fresh herbs. Or food hell, duck. This one, I'm
:04:55. > :05:01.going to roast the duck breast and pan fry and serve with an apple and
:05:01. > :05:06.potato rosti, a few sauteed figs and a red wine sauce I don't like
:05:06. > :05:12.figures, either. That is the whole point about food
:05:12. > :05:17.heaven and food hell! Now, let's meet the other Saturday Kitchen
:05:17. > :05:24.guests. Heather, you wrote in, who did you
:05:24. > :05:28.bring with you? This is my aunt-in- law. My husband's aunt and my
:05:29. > :05:33.dearest friend. Heather, you are a big fan of this.
:05:33. > :05:38.There is a baking craze going on in the UK, thanks to all of the
:05:38. > :05:43.programmes out there, but you love baking? I love baking. It is my
:05:43. > :05:49.chilling out session. And ten-pin bowling? Is there an
:05:49. > :05:52.art to it? There is an art to it. This is where I'm going wrong.
:05:52. > :05:58.If you have questions don't hesitate to fire away, of course
:05:58. > :06:08.you get to help decide what Mel is eating at the end of the show. If
:06:08. > :06:10.
:06:10. > :06:17.you would like to call us, call If you get on the show I'll be
:06:17. > :06:26.asking you if Mel is going to get food heaven or food hell.
:06:26. > :06:33.Now, to the cooking and the man that cooks the best Italy --
:06:33. > :06:38.Italian this side of the Alps. Theo, what are you cooking? I have
:06:38. > :06:42.these lovely sausages that come from England. It is in Italian
:06:42. > :06:49.style. What is that? Well, there is
:06:49. > :06:54.pancetta and fennel seeds in them. First of all we put in our pasta.
:06:54. > :06:56.We are using penne. If you can chop up the Swiss Chard
:06:56. > :07:02.If you can chop up the Swiss Chard for me.
:07:02. > :07:11.We have to take the skins off the sausage. You have this lovely
:07:11. > :07:19.seasoned sausage meat inside, like a mince.
:07:19. > :07:27.Where do you get these? These are from fuss canny.
:07:27. > :07:37.-- Tuscany. Take off the skin and look at that beautiful meat inside.
:07:37. > :07:37.
:07:37. > :07:43.Do you put lots of spices in it? Lots of spices, fennel, chilli pork
:07:43. > :07:48.fat and mixed up with the shoulder of the pork. If you take off the
:07:48. > :07:56.skin, it just makes this brilliant pasta sauce.
:07:56. > :08:02.Onions straight in Yes and a little bit of pancetta.
:08:02. > :08:10.Thee you could you use a British sausage? Yes, but you need it with
:08:10. > :08:15.a bit of fat in it. So a Cumberland sausage? Yes, but it needs to be
:08:15. > :08:19.minced finally. Now, you are using Swiss Chard?
:08:19. > :08:25.you take the leaves off and cut the stalks nice and fine.
:08:25. > :08:29.This is fantastic it grows in different colours? They call it
:08:29. > :08:34.rainbow Chard. I find that the red Chard is tough, though. When you
:08:35. > :08:40.cook it has stringy stalks. You are using the entire lot?
:08:40. > :08:49.little bit of pancetta. Core, you put lots of onion in
:08:49. > :08:53.there?! I only put in half! Is that chopped enough for you? A little
:08:53. > :09:00.bit finer, please. It was fine in rehearsal, now you
:09:00. > :09:04.have changed it! Exactly! So, the restaurant is celebrating its fifth
:09:04. > :09:09.year? Five years! I know, it is amazing. Five years and going
:09:09. > :09:14.strong. It feels like five minutes ago, but also it feels like ten
:09:14. > :09:18.years, you know. So, the sausages are breaking down.
:09:18. > :09:23.All of the fat is coming out of them. The smoke yes pancetta is
:09:23. > :09:33.seasoning the sausages and the onion it there for the sweetness.
:09:33. > :09:37.
:09:37. > :09:43.What do you call this in Italian? Be ettola.
:09:43. > :09:51.I used to cook it a lot in France with liver. Yep. That is very nice.
:09:51. > :09:58.The stalks are lovely. You can blanch the stalks and make a lovely
:09:58. > :10:02.gratin with cheese. So, quite chunky. Break that down.
:10:02. > :10:06.As well as celebrating the fifth year in the restaurant, you are
:10:06. > :10:10.writing a new book? I have got a lot of recipes that I've been
:10:10. > :10:17.collecting over the years. They are the ones that I look cooking with
:10:17. > :10:23.at home. So the new book is going to be quite a big one, I think.
:10:23. > :10:29.Is that Spanish food! Japanese! will put the stalks in, now the
:10:29. > :10:37.tops are in I want to cook this meat down.
:10:37. > :10:42.You have all of the spices in the sausages and a little bit of chilli.
:10:42. > :10:52.Why penne? It has the little lines in it to hold the sauce. You can
:10:52. > :10:53.
:10:53. > :11:00.use anything like a rigatoni or a papperdalle.
:11:00. > :11:05.So, what have you got there We have fried the onion, a bit of car lick.
:11:05. > :11:11.The pepper in the sausages and the spices, fennel and chilli.
:11:11. > :11:21.You have par cooked this before? This is the second time.
:11:21. > :11:26.
:11:27. > :11:29.If you would like to call us please with all of the other recipes on
:11:29. > :11:35.the show at bbc.co.uk/saturdaykitchen.
:11:35. > :11:41.Now, a little bit of parmesan. Shall I do that? I'll do that.
:11:41. > :11:46.There you go. There is a sink in the back to wash your hands.
:11:46. > :11:55.You are doing the food shows a lot this month? Yes, I'm with you in
:11:55. > :12:05.Birmingham. Doing a pop-up restaurant in London Olympia.
:12:05. > :12:05.
:12:05. > :12:11.Iefplt I'm doing a demonstration The Taste of London, The Taste of
:12:11. > :12:18.Christmas. See, I'm very busy! drain the Chard out. The stalks are
:12:18. > :12:24.nice and soft. How much parmesan do you want?
:12:24. > :12:32.is tonnes! I'm enjoying this, you see, I'll keep going. These are the
:12:32. > :12:36.best Christmas presents, ever! they your own range? No! They will
:12:36. > :12:46.be soon! These are brilliant. Now, a bit of cream in, James. You
:12:46. > :12:47.
:12:47. > :12:52.will like this bit, the cream. What's that? Cream! Double cream?
:12:52. > :12:57.Your favourite. I reckon you need more! So the
:12:57. > :13:00.Chard has gone N a classic one may have tomato, but I thought that the
:13:00. > :13:09.Swiss Chard adds a different dimeans.
:13:09. > :13:17.I want to show you this. I know you are a fan of Italian produce. I was
:13:17. > :13:27.at Mr Tom Kerridge's restaurant last night. This is from the UK...
:13:27. > :13:32.Check that out. A UK-grown black truffle! Owe, that smells so good!
:13:32. > :13:39.Get your hands off it! That will be on tonight's menu if I get my hands
:13:39. > :13:48.on it. Lovely, isn't it? Yeah, very nice.
:13:48. > :13:53.I did promise not to tell you where I got it from, it's near Oxford!
:13:53. > :14:03.Now, the pasta is in. You use a lot of water? It is
:14:03. > :14:08.
:14:08. > :14:13.starchy. So it helps to emulsify it. I like to use the water, it doesn't
:14:13. > :14:21.make it so heavy if you were to use lots of cream.
:14:21. > :14:28.So, look at that. Nice and shiny. All of the sauce is sticking to the
:14:28. > :14:32.pasta. That is what you want. Let's put it on the plate.
:14:32. > :14:42.If you can't find the Italian sausages? If you can't find them,
:14:42. > :14:46.
:14:46. > :14:55.you can't make the dish! Exactly! Go back to your alphabet spaghetti!
:14:56. > :15:00.Explain what that is? That is my spicy penne and spicy sausages with
:15:00. > :15:05.cream and Swiss Chard. It looks pretty good.
:15:05. > :15:11.There you go. All done. Easy as that. Dive into that one.
:15:11. > :15:15.Tell us what you think of that?! I'm a bit worried. It's
:15:15. > :15:20.embarrassing eating on the tellyment it is good! You have to
:15:20. > :15:26.get the right pasta for that one? It really is important. With the
:15:26. > :15:34.wrong pasta, the sauce falls away from the pasta. It is important to
:15:34. > :15:39.get a ridge pasta. What do you think of gluten pasta? They are
:15:39. > :15:43.getting really good now. I think that the corn one is really
:15:43. > :15:46.good now. I think it has more flavour.
:15:46. > :15:54.flavour. That is his own range! What do you
:15:54. > :16:03.think of that one? It is lovely. The sausage is really good.
:16:03. > :16:07.And you need to add some truffle! Now, to the wine expert, Susie
:16:07. > :16:12.Barrie. This week I'm in Banbury. I have
:16:12. > :16:20.found the cross, I have found the lady on the horse, now it's time to
:16:20. > :16:24.find delicious wines to go with this morning's recipes! Theo's
:16:24. > :16:28.penne with sausage pancetta and Swiss Chard is as about as Italian
:16:28. > :16:33.as any dish gets. It deserves a delicious easy drinking Italian
:16:33. > :16:39.wine to go with it. Because of the sausage and pancetta, I'm looking
:16:39. > :16:45.for a red rather than a white wine. The most obvious choice for a dish
:16:45. > :16:51.with Tuscany sausages is a good glass of Chianti. Something like
:16:51. > :16:55.this, but the hint of chilli in Theo's recipe is leading me to the
:16:55. > :17:01.south. I have gone for this, the Baglio Sicilia.
:17:01. > :17:05.It is from the sunny island of Sicily. If you are looking for
:17:05. > :17:12.food-friendly wines, the south of Italy is a great place to start.
:17:12. > :17:17.This is made from the Nero D'Avalo 2009.
:17:17. > :17:27.It is lovely. It smells like a mix of strawberry jam and crushed black
:17:27. > :17:32.pepper. This is not a showy wine it is med yum body, but it makes a
:17:32. > :17:41.perfect partner for the dish. It is ripe and rounded enough for
:17:41. > :17:50.the parmesan, the cream and the sausage, so, Theo. This is for you,
:17:50. > :17:54.a lovely wine to go with your thoroughly Italian pen away and
:17:54. > :17:59.sausage dish. Lovely wine.
:17:59. > :18:07.Now, how much do you think that you can pay for this? What are you
:18:07. > :18:12.paying for truffles? About �3,000 a kilo.
:18:12. > :18:17.What did you think of the wine? Delicious. I love it. It goes
:18:17. > :18:20.really well with the meat of the sausage. It goes really well.
:18:20. > :18:27.I think that the girls quite like it as well.
:18:27. > :18:37.And a good, cheap wine, just under You could be joining us at the
:18:37. > :18:42.
:18:42. > :18:46.chef's -- chef's table, just send Later on Bryn has a tasty sounding
:18:46. > :18:52.recipe to show us, what is it again? Braised beef cheeks with
:18:52. > :18:59.parsley salad. I may steal some of the truffle to stick in the mash!
:18:59. > :19:03.Not a chance. Now, let's catch up with Rick Stein, his Seafood
:19:03. > :19:13.Odyssey has uncovered something very interesting this week, a goose
:19:13. > :19:16.
:19:16. > :19:19.the fishermen of Northern Spain - 'They're both Celts
:19:19. > :19:23.'But here, they fish for a delicacyloved all over Spain - the percebe,
:19:23. > :19:27.'otherwise known as the goose barnacle.'
:19:27. > :19:30.I've been down watching the percebes-fishermen and it IS quite dangerous.
:19:30. > :19:32.It's rough today, but not THAT bad. Testimony to the danger is this cross,
:19:32. > :19:34.commemorating somebody that drowned doing it.
:19:34. > :19:44.All down the coast there are crosses.
:19:44. > :19:51.
:19:51. > :19:52.'I've great admiration for them.
:19:52. > :19:59.'It's risky, but worth it. Thesepercebes can fetch up to �70 a kilo.
:19:59. > :20:02.'The whole community's out there catching percebes.
:20:02. > :20:12.'The reason why there are so manypeople out today is because tomorrow-is the big seafood festival in Corme,
:20:12. > :20:35.
:20:35. > :20:37.'This is the percebes festival at Corme,
:20:37. > :20:47.'where octopus plays second fiddle to percebes.
:20:47. > :20:48.Well, I've finally got some percebes.
:20:49. > :20:51.It was a long wait, so here'sthe first time to try one. I'll open- one right in front of the lens.
:20:51. > :20:56.Look at that - it looks like a bitof woven material, the foot of it.
:20:56. > :20:59.You just twist the end off, like that,
:20:59. > :21:06.and then, just pull it out.That's the bit you eat. Here goes!
:21:06. > :21:09.Hey, that's really good!
:21:09. > :21:17.It's like lobster claw meat. The end-bit - the bit that goes into the end- of the claw. It tastes like that.
:21:17. > :21:25.But it's a lot firmerand it really does taste of the sea.-It tastes sort of ozoney and, uh...
:21:25. > :21:28...damn good! I'll have to swill it down with a little bit of...
:21:28. > :21:38.Yeah. Yeah! Very good wine! Yeah, mucho very good!
:21:38. > :21:44.
:21:44. > :21:46.'You know that feeling on a Sunday morning, when perhaps it was a little late the night before,
:21:46. > :21:50.'but you want something a bit physical, yet relaxed and gentle?
:21:50. > :21:52.'The morning after the festival,
:21:52. > :22:02.'I could smell cognac as we waited for a low enough tide to gather cockles.
:22:02. > :22:03.
:22:03. > :22:05.Como se cocina los berberechos aqui?
:22:05. > :22:11.Los berberechos aqui se hacen al vapor. Y despues se echa un poco de limon...
:22:12. > :22:17.'Well, he's sayingthey DON'T serve them in little jars-gathering dust in the pub somewhere.
:22:17. > :22:22.'They cook them with lemon juice, white wine and rice,
:22:22. > :22:30.'or they bake them in an empernado, rather like a pie or pasty.
:22:31. > :22:36.'Everyone wants to discuss seafoodin Spain. I was cooking the classic clam dish, almejas a la marinera,
:22:36. > :22:40.'when these two guys came up and wanted to give me tips!'
:22:40. > :22:47.Do you want to watch how I do it? Es bueno.
:22:47. > :22:50.We start with a bit of onion.
:22:50. > :22:54.Mucho de esto. Mucho cocinar en Espana, aqui.
:22:54. > :23:02.Mi madre, mi abuelita. Really? Mi abuela. Your mother and...
:23:02. > :23:08.I think these chaps are fishermen.They want to know what we're doing.
:23:08. > :23:10.No, you can stay! It's all right.
:23:10. > :23:20.I've been cooking off some onion for about 20 minutes for this almejas a la marinera...
:23:20. > :23:21.
:23:21. > :23:23...clams in the marinara style.
:23:23. > :23:26.Clams mariniere, if you like. All I'm doing is adding some...
:23:26. > :23:30.Pimenton? Vale, vale.
:23:30. > :23:35.Some paprika to these onions.Just let that cook out a little bit.
:23:35. > :23:43.I'm adding a bit of tomato to this.The paprika's smelling really good. Add two tablespoons of tomato.
:23:43. > :23:49.Sometimes this dish is done withtomato, sometimes it's done without,- but it always has paprika in it,
:23:49. > :23:59.always has onion, and generally,some local Albarino wine, as well.
:23:59. > :24:02.
:24:02. > :24:06.We'll leave that to cook out verynicely, and then I'll add the clams.-It's coming down very, very nicely.
:24:06. > :24:08.That's the basic sauce ready now. I'll add these clams to this.
:24:08. > :24:11.These are local carpet-shell clams,and I'm pleased to have found themhere. You get them all over Europe.
:24:11. > :24:14.They're the best clam in the world!
:24:14. > :24:19.Now we'll let them cook for...as mynew friend said, just four minutes.
:24:19. > :24:25.OK, they're nicely opened. I don't want them to cook any more. I'llput chilli in for background heat.
:24:25. > :24:30.And now, this is typical with thisdish - a little bit of thickening.
:24:30. > :24:33.I'm using beurre manie,
:24:33. > :24:40.which is flour and butter mixed together, just to give the saucea nice thickness, which is typical.
:24:40. > :24:47.I'm not normally in favour of thickening sauces like this, but this is a local dish,
:24:47. > :24:51.and I want to be true to the local way.
:24:51. > :24:56.It just gives it a nice, velvet feel to it.
:24:56. > :24:59.So just leave that to cook away.SHELLS CRUNCH
:24:59. > :25:06.I hope you can hear me - I'm shouting as much as I can! It's thickening up nicely now.
:25:06. > :25:08.That's just about right.
:25:08. > :25:12.Just taste the sauce. Does it need any salt? ..No.
:25:12. > :25:16.There's so much salty liquor in those clams.
:25:16. > :25:22.That's just about there. Just alittle chopped broad-leaved parsley.
:25:22. > :25:30.Stir that in.
:25:30. > :25:35.I think all these mussel, clam, cockle dishes are bestwith just a few scraps of flavour -
:25:35. > :25:45.bit of tomato, parsley, paprika... bit of chilli. Not much else.A good sort of local dish, really.
:25:45. > :25:54.
:25:54. > :25:54.I
:25:54. > :25:55.I say
:25:55. > :26:00.I say that
:26:00. > :26:05.I say that was a great local dish, Rick. I am keen to celebrate
:26:05. > :26:12.regional dish dishes in the country. Now, this is one that brings a
:26:12. > :26:15.smile to most people's faces, it is Eton mess. This is done in a nicer
:26:15. > :26:21.way. Don't you be messing with Eton mess,
:26:21. > :26:26.it is one of my favourites! Right! First thing you do is start
:26:26. > :26:31.off with the meringue. Top tp in here as well, I have
:26:31. > :26:37.sugar and in here too, I will caramelise the sugar for the tops.
:26:37. > :26:43.So this is normal caster sugar in the pan. I will also make a
:26:43. > :26:47.strawberry sauce. Eton mess is obviously strawberry us, --
:26:47. > :26:53.strawberries, meringue and cream. The strawberries I blend and make a
:26:53. > :26:57.sauce out of it. They get blitzed in there. So, straight in, a tiny
:26:58. > :27:02.bit of icing sugar and a little bit of water. These are English
:27:02. > :27:09.strawberries. They are still in season? Really? Yep. When I was
:27:09. > :27:16.reading about you, 1996 was when the Spice Girls kicked off. You
:27:16. > :27:26.were part of the original line up. One left, you joined it was a
:27:26. > :27:30.massive success. It was like the Beatles! Yes. I went to the
:27:30. > :27:38.audition, but I was ill at the time so I was not able to make it. They
:27:38. > :27:44.picked the five girls, they did not include me or Emma Bunton. I think
:27:44. > :27:52.that they did a little bit of work. Something did not work out. So I
:27:52. > :27:58.was invited back. So from that day I got back into the band. Then Emma
:27:58. > :28:01.joined again. Once it was that five, us five, the chemistry was great.
:28:01. > :28:08.That was when we knew we had something special.
:28:08. > :28:17.I was reading more about it, 53 million albums?! So they say! You
:28:17. > :28:20.couldn't do that now! I think that Theo has 1 million of them.
:28:20. > :28:26.There are probably not that many artists that will do that again,
:28:26. > :28:34.the music industry has change sod much, people don't bias many albums.
:28:34. > :28:39.It was such a massive skres. Almost instantly? It was crazy. From the
:28:39. > :28:44.first single we went in with number three, then to number one and it
:28:44. > :28:50.stayed there for seven weeks. Then every other single. We had three
:28:50. > :28:54.Christmas number ones in the end. Christmas number ones in the end.
:28:54. > :28:58.Have you burnt that?! No, I have not burnt it! You say that the
:28:58. > :29:02.music industry has changed a lot. There are not many people,
:29:02. > :29:07.worldwide, that make it like you did? We were so fortunate to be an
:29:07. > :29:15.international act. We had to break America. That was always the biggie.
:29:15. > :29:19.I think now that is still able to stand me in good stead. It enables
:29:19. > :29:26.me to keep touring and making music. Talking about working, you are
:29:26. > :29:32.doing a new tour that starts this month? Yes. November the 28th. I
:29:32. > :29:37.start in Cologne. Germany, Switzerland, one in Liverpool, one
:29:37. > :29:44.in London, hopefully more next year. Germany is a massive market for
:29:45. > :29:49.you? It is, thankfully. The wonderful germs -- Germans, they
:29:49. > :29:51.have been loyal supporters of mine. It is the second biggest market in
:29:52. > :29:57.the music industry, so a handy one to have.
:29:57. > :30:06.Now, I have the meringue here. The way to do this is basically take a
:30:06. > :30:12.little bit of paper, pret that down. That's a good trick?! You don't
:30:12. > :30:19.want to fly all over. Then all you do that, straight in the oven?
:30:19. > :30:25.you put vinegar in your eggs? vinegar and corn flower will make
:30:25. > :30:32.it sticky. -- cornflour.
:30:32. > :30:38.I have my strawberries. I am going to dip this in there.
:30:38. > :30:43.Now, the new tour starts with the new album. Your fifth solo album?
:30:43. > :30:47.Yes. The third on your own label? Yes.
:30:47. > :30:53.Is that because the music industry has changed? Is it easier to do it
:30:53. > :30:58.yourself? Why is that? I thought it would be a good thing to do. When I
:30:58. > :31:02.was released from my contract with Virgin Records, I had options. I
:31:02. > :31:06.could have maybe signed with another major, gone with an
:31:06. > :31:11.independent, but, of course, the Spice Girls were successful and,
:31:11. > :31:15.luckily, I got a few quid out of that. I thought it would be fun to
:31:15. > :31:18.do my own thing and have complete creative control and do the exact
:31:18. > :31:24.opposite to everything I had done before.
:31:24. > :31:28.The new album is something different, there is a lot more
:31:28. > :31:35.electronic stuff? The electronic element is the most different thing,
:31:35. > :31:40.but this album reminds me of the first album, Northern Star. It is a
:31:40. > :31:47.pop album, but there is also a bit of rock, a little bit of dance.
:31:47. > :31:53.It is a great album for the car. I was listening to, it track three
:31:53. > :31:59.is great! You know your stuff. I am really excited about this. It could
:31:59. > :32:03.be my best ever album. You write your songs, they are
:32:03. > :32:11.genuinely, all of the songs are yours? Well, from day one, even
:32:11. > :32:15.with the Spice Girls we co wrote everything. It is important for me
:32:15. > :32:21.to have my input. And you have been dabbling in
:32:21. > :32:27.acting, the theatre, with Blood Brothers? Do you want to do more of
:32:27. > :32:30.that? Yes. I would love to do TV acting. In this country we have
:32:30. > :32:34.fantastic dramas. Carry on talking, you did not see
:32:34. > :32:41.this bit! That is something that I would like to have a go at.
:32:41. > :32:48.You could take over a bit of this... Look at the state of that?! It's
:32:48. > :32:55.Eton mess for a reason! There you It looks really nice! This is the
:32:55. > :33:01.diet vefrgs! -- version. You can't go wrong with cream,
:33:01. > :33:07.strawberries and meringue! It must be difficult to talk and cook and
:33:07. > :33:12.present at the same time, but you have been doing it for a while, so
:33:12. > :33:18.you should be better than that! Right, I was going it carry on! But
:33:18. > :33:22.you could take over from this show when I'm off? Fancy that? I do like
:33:22. > :33:28.cooking. My mum's here today. She's a very good cook.
:33:28. > :33:33.I know. That is why I'm nervous. She is sat over there, watching.
:33:33. > :33:39.Right, we get more of this. So you kind of layer it up as you go.
:33:39. > :33:49.We have another passion that we share, don't we? As well as
:33:49. > :33:49.
:33:49. > :33:59.cooking? Cars! Your broth ser a big, big driver! -- your brother is a
:33:59. > :34:03.
:34:03. > :34:09.big, big driver! Go on. My brother races in the British
:34:09. > :34:15.Racing Touring Championship. Have you seen it? I have seen it.
:34:15. > :34:25.I was there when I saw Jason. I was disappointed he did not win
:34:25. > :34:27.
:34:27. > :34:31.this year. Right, you stick the strawberries
:34:31. > :34:37.on the top. That does look fantastic. So
:34:37. > :34:46.delicately placed. That is for are me! Mine?! Where do I begin.
:34:46. > :34:51.Eton mess, dive into that. None of that fancy pasta in there! I have
:34:51. > :34:57.to make everyone think I'm a delicate lady that doesn't eat like
:34:57. > :35:04.a pig. OK. Awesome! The caramelised, whatever,
:35:04. > :35:08.the sugary burnt stuff on the top the sugary burnt stuff on the top
:35:08. > :35:13.is... It covers up the broken bit. Right, what are we cooking for
:35:13. > :35:15.Melanie the end of the show, it could be food heaven, scallops pan
:35:16. > :35:20.fry and serve with an apple and potato rosti, a few sauteed figs
:35:20. > :35:27.and a red wine sauce. Or it could be food hell. Duck. I'm going to
:35:27. > :35:30.roast the duck breast, and that will be pan fry and serve with an
:35:30. > :35:37.apple and potato rosti, a few sauteed figs and a red wine sauce.
:35:37. > :35:44.Some of you get to decide what is on the menu today, Theo, what have
:35:44. > :35:49.you decided? Oh, I think scallops. Heather? It could be scallops.
:35:49. > :35:54.Now, it is time to return to the Great British Menu final. The
:35:54. > :35:59.judges are joined by Marcus Wareing. I hope he is hungry. There is
:35:59. > :36:09.enough meat on this plate to satisfy Henry VIIIth. Check this
:36:09. > :36:09.
:36:09. > :36:11.Perfectionist Lisa's first into the- whose main course took him all
:36:11. > :36:12.All right there, chef? Yeah, I travel lightly!
:36:12. > :36:14.He's first to cook today and desperate to prove his worth,
:36:14. > :36:18.having failed to secure a top-three finish so far.
:36:18. > :36:20.Tom's hoping his roast hog with salt-baked potatoes, apple sauce and cider
:36:20. > :36:30.will reach the same dizzying heights it achieved in the heats, but he can't afford to be complacent.
:36:30. > :36:31.
:36:31. > :36:33.He's cooking with two of yesterday's star players, who mean business.
:36:33. > :36:34.Is that a barbecue as well, chef? I'm doing a barbecue, aye.
:36:34. > :36:34.Battle of the barbecues.
:36:34. > :36:36.But Tom has a secret weapon of his own. How are we doing, chaps?
:36:36. > :36:37.Come on in, you know the way.
:36:37. > :36:47.Is there a petting zoo in there? Huh? What's going on?
:36:47. > :36:47.
:36:47. > :36:49.Rivals Michael and Lisa are also throwing everything at the sharing brief.
:36:49. > :36:52.Their specially adapted indoor barbecues have made for a smoking hot kitchen, and Tom's not happy.
:36:52. > :36:57.Everything's getting covered in ash, guys. Sorry!
:36:57. > :36:58.I'm about to plate up.
:36:58. > :37:03.He's got no choice but to plough watched closely by
:37:03. > :37:05.He gets his rolled belly on the platter with his trotters,
:37:06. > :37:10.strains his gravy and adds his pig's-head fritters.
:37:10. > :37:20.Finally, he delivers it to the pass with his salad, sides and all-important cider.
:37:20. > :37:25.
:37:25. > :37:26.I think that looks fantastic down the end. It really does.
:37:26. > :37:27.Let's just break this up.
:37:27. > :37:30.Well, this does look good.
:37:31. > :37:32.Well, it's a dish for sharing, isn't it?
:37:32. > :37:34.It gets everything moving backwards- and forwards, up and down the table.
:37:34. > :37:35.Bit of cider, bit of gravy, bit of apple sauce.
:37:35. > :37:36.Really satisfying, isn't it?
:37:36. > :37:38.The first marked change is in the quality of the potato.
:37:38. > :37:40.There's a big, earthy, potatoey flavour.
:37:40. > :37:42.Gosh. Wow.
:37:42. > :37:46.I feel like I could just not bother with the other seven, just carry on with eating this.
:37:46. > :37:56.This is absolutely delicious. Really, really, really good.
:37:56. > :37:58.
:37:58. > :37:59.An incredible start for Tom.
:37:59. > :38:02.How will Scotland's Michael Smith measure up?
:38:02. > :38:04.He made the top three yesterday and is hoping to repeat that today
:38:04. > :38:14.with his barbecue mixed grill of lamb, which the judges lapped up in the heats.
:38:14. > :38:14.
:38:14. > :38:16.Undeterred, Michael puts burnt-out smoking embers into his indoor
:38:16. > :38:18.barbecue, piles it high with kebabs, ribs and chops... To go, yeah?
:38:18. > :38:19.And gets it to the pass with his summer-inspired side dishes.
:38:19. > :38:21.OK.
:38:21. > :38:22.Coleslaw, potatoes and the meat.
:38:22. > :38:29.I think that's job done.
:38:29. > :38:31.Oh, yum!
:38:32. > :38:36.It is fun, and it is great theatre.
:38:36. > :38:41.Wow, that chop is just sensational.
:38:41. > :38:43.When you see food on a barbecue, it's glistening with the fat coming
:38:43. > :38:46.out and the smell and everything, and it is missing the shine.
:38:46. > :38:48.I agree with you, it lacks that sort of sparkle,
:38:48. > :38:57.the polish you get from a possibly more highly finished dish.
:38:57. > :39:01.What they will be hit by is the quality of the meat.
:39:01. > :39:02.Lancashire's Lisa Allen
:39:02. > :39:05.is up next, a returning champion with two courses already in the top three.
:39:05. > :39:06.She's looking to score a hat-trick with her barbecued chicken, beans
:39:06. > :39:16.and bread, a no-nonsense dish she thinks will raise a smile.
:39:16. > :39:18.She is serving her chicken with chorizo beans, tear and share bread- and loaded potato skins, a new
:39:18. > :39:28.addition she hopes will demonstrate- her skill, with a beer bottle of gravy designed for sharing.
:39:28. > :39:29.They're going to fight over who does the wishbone.
:39:29. > :39:39.I hope so. OK. Brilliant.
:39:39. > :39:42.
:39:42. > :39:51.Oh, look, that looks much better.
:39:51. > :39:52.I do really love the skin of the baked potato.
:39:52. > :39:53.It has that sort of crunchiness of really good crackling
:39:53. > :39:55.and that earthiness of potato.
:39:55. > :39:56.It reminds you of a sort of family feast.
:39:56. > :39:57.I sort of feel it's style over content.
:39:57. > :39:58.I think the chicken is very nice, really well prepared.
:39:58. > :39:59.I don't think it has a sense of occasion to it.
:39:59. > :40:07.I don't think the sort of wow factor is there.
:40:07. > :40:08.The chicken, for me, is a little bit dry, but I agree - as a special occasion.
:40:08. > :40:09.it's not quite there.
:40:09. > :40:11.You know what I think is the best thing about this?
:40:12. > :40:13.Is the bread dipped in the gravy.
:40:13. > :40:14.I'm not sure that bread dipped in gravy is quite the dish I want as a main course
:40:15. > :40:22.for the people's banquet.
:40:22. > :40:23.First timer Paul is next into the kitchen,
:40:23. > :40:27.up against self-taught Aktar Islam, another newcomer.
:40:27. > :40:29.Paul's cooking first and looking to turn heads
:40:29. > :40:31.with an ambitious piggy platter using four different cuts,
:40:31. > :40:40.including pigs' ears served with three different side dishes.
:40:40. > :40:42.Paul knows he must deliver both today and has adapted his black pudding sausage roll
:40:42. > :40:44.and added pigs in blankets to his technical platter.
:40:44. > :40:48.Do you think this is the year for pork, then? Yep.
:40:48. > :40:50.Having last year's champion Tom eyeing up his pork dish only adds to the pressure.
:40:50. > :40:52.And they're all wondering if he's bitten off more than he can chew.
:40:52. > :40:55.Perfecting clotted cream mash, black pudding sausage roll,
:40:55. > :40:58.pigs in blankets, chops and crackling
:40:58. > :41:02.has put him behind schedule.
:41:03. > :41:04.Ignoring the clock, he throws some lettuce leaves into a pan
:41:05. > :41:08.with peas and bacon to inject colour,
:41:08. > :41:11.dresses the plate with vibrant pea shoots
:41:11. > :41:15.and finally gets it to the pass.
:41:15. > :41:24.Sorry I'm late.
:41:24. > :41:26.Now that's what I call a pig dish.
:41:26. > :41:28.Oh, it's black pudding sausage roll.
:41:29. > :41:31.Marcus, do you recognise the level of skill?
:41:31. > :41:37.Yes, I do. When it arrived, it looked stunning.
:41:37. > :41:38.It was pretty breathtaking. You can see the skill of the chef.
:41:38. > :41:40.What I really like is that it looks great on the plate.
:41:40. > :41:43.That's one, two, three, four, five, six different elements to be cooked separately.
:41:43. > :41:49.Can you do that for 100? Yes.
:41:49. > :41:59.I think the black pudding is absolutely fantastic.
:41:59. > :42:00.
:42:00. > :42:06.Is it a dish to share?There's no sort of involvement in it. It's all done for you.
:42:06. > :42:08.Marcus, look, you don't have to defend the dish. We like it.
:42:08. > :42:09.So Paul's pork platter has caused a bit of a stir.
:42:09. > :42:15.Will his fellow competitors feel the same way?
:42:15. > :42:19.How will self-taught Aktar fare in comparison?
:42:19. > :42:20.He's confident his slow roast shoulder of lamb
:42:20. > :42:23.with cashew nut gravy,
:42:23. > :42:24.which scored a nine in the regional heats,
:42:24. > :42:27.should be a shoo-in for a top three ranking today.
:42:27. > :42:28.His marinated and slow roasted shoulder depends on perfect spicing.
:42:28. > :42:30.Having also cooked lamb,
:42:30. > :42:32.Michael's keen to get the measure of his self-assured rival.
:42:32. > :42:35.What's the marinade? I've got raw papaya, garlic and ginger paste, Kashmiri chilli,
:42:35. > :42:42.we've got cumin, coriander, garam masala...
:42:42. > :42:45.The smells coming off that is amazing.
:42:45. > :42:49.As he plates up his lentils and cauliflower in new, shiny copper bowls
:42:49. > :42:53.and finally gets the lamb out of the oven, Paul can only look on nervously.
:42:54. > :42:57.That smells amazing. Hope it tastes amazing.
:42:57. > :42:59.It's a cooking technique usually confined to the winter,
:42:59. > :43:05.but one that Aktar thinks perfect for our summer banquet.
:43:05. > :43:08.His lamb goes onto its special serving dish,
:43:08. > :43:18.and it's ready to meet its fate.
:43:18. > :43:21.
:43:21. > :43:23.Wow.
:43:23. > :43:25.And here, rice.I think you'll find that's biriyani.
:43:25. > :43:28.It's got rice on top and lamb underneath.
:43:28. > :43:33.What do you think? It smells delicious.
:43:33. > :43:35.Is there any meat at the bottom of the pot? Or is it just rice in the pot?
:43:35. > :43:36.Just rice.
:43:36. > :43:38.Oh. Another disappointment.
:43:38. > :43:42.You are such an old grump. Honestly, Matthew,
:43:42. > :43:44.Listen, this smells exactly as I remember it -
:43:44. > :43:51.very spicy and herbal and interesting.
:43:51. > :43:54.I'm eating the curry. It's a great curry, it's a lovely curry,
:43:54. > :43:55.but it's not... I'm not holding my Union Jack and shaking it in the air.
:43:55. > :44:05.Sorry.
:44:05. > :44:06.
:44:06. > :44:06.You
:44:06. > :44:07.You can
:44:07. > :44:11.You can see
:44:11. > :44:15.You can see highway the remaining chefs get on in 20 minutes. Still
:44:15. > :44:19.to come this morning on Saturday Kitchen, Keith Floyd is in the
:44:19. > :44:26.Black Country. Helping a woman make something called a groaty pudding.
:44:26. > :44:29.That is washed down with lots much ale. Of course. We hope that both
:44:30. > :44:35.Bryn and Theo have poached better omelette making skills from
:44:35. > :44:40.somewhere. They have to beat the table-topping
:44:40. > :44:50.time of Paul Rankin. See them go head-to-head later on. What are we
:44:50. > :44:51.
:44:51. > :44:53.cooking for Melanie at the end of the show it could be scallops w
:44:53. > :45:00.with pickled vegetables, a lime butter sauce, small cubes of mango
:45:00. > :45:03.and a few fresh herbs. Or there could be duck, pan fry and
:45:03. > :45:07.serve with an apple and potato rosti, a few sauteed figs and a red
:45:07. > :45:10.wine sauce. Now, cooking for us now is the
:45:10. > :45:15.brilliant Bryn Dwyfor Williams. Great to have you with us back on
:45:16. > :45:17.the show. So, on the menu, we have beef cheeks? Yes, braised beef
:45:17. > :45:21.beef cheeks? Yes, braised beef cheeks with parsley salad.
:45:21. > :45:27.So, what we are going to do first, obviously this is the whole cheek
:45:27. > :45:33.of the beef. Sometimes they call them chaps. They have been skinned
:45:33. > :45:41.off. Cut them in half, you can get two portions out of each cheek. In
:45:41. > :45:44.there put onions, carrots, bay leaf and thyme. All of the marinating
:45:44. > :45:48.herbs. Purposer corns as well. Keep it
:45:48. > :45:51.fairly big. We are marinading it for 24 hours. That is what we are
:45:51. > :45:58.going to do. Now, the beef cheeks, they come
:45:58. > :46:03.from the butchers like that? There is a membrane on the outside. 7 so
:46:03. > :46:09.you take the outer skin off. There is a big piece of sinew running
:46:09. > :46:15.through, but when you are cooking it after three hours it literally
:46:15. > :46:18.falls apart. That is what we want. Is this ale? This is ale. Being a
:46:18. > :46:24.bit more British. Let's keep on going on that front.
:46:24. > :46:29.In the fridge? In the fridge. I'll leave you to wash your hands
:46:29. > :46:36.and stuff. Cover it, put it in the fridge for
:46:36. > :46:46.24 hours. There should be one in there from earlier on.
:46:46. > :46:47.
:46:47. > :46:51.Then we drain this off. You can seal all of the beef, this is a
:46:51. > :46:56.one-pot wonder. You literally put everything into one pan.
:46:56. > :47:00.So, I seal the beef. It is important. Get lots of
:47:00. > :47:04.caramelisation on there. That is where the flavour is. If you don't
:47:04. > :47:11.caramelise it, there is a pale sauce at the end of it. Put a bit
:47:11. > :47:16.of oil on it. Smoking! The same thing with the vegetables we have
:47:16. > :47:20.drained off. We are going to roast them off. Again, get all of the
:47:20. > :47:24.caramelisation, the colour on there. It is colouring the veg that is
:47:24. > :47:28.important. A lot of people colour the meat, but the veg is cibl as
:47:28. > :47:30.well. Yes, it is full of sugar, it is
:47:30. > :47:38.very, very important to colour the veg.
:47:38. > :47:40.Then, what we are going to do after, a flame grill, and after we will
:47:40. > :47:47.literally, turn this down a little bit.
:47:47. > :47:56.So, you are browning the meat, see that is nicely browned on the top?
:47:56. > :48:00.Yes. Season all of the vegetables. We are going to do a mashed potato.
:48:00. > :48:06.I was asked what I should do, I thought mash and you can put as
:48:07. > :48:10.much butter as you like in the mash! There, you go! So, I will
:48:10. > :48:15.steal a bit of butter from you now to caramelise the vegetables. What
:48:15. > :48:19.we are doing, as we caramelise the vegetables, James, we pour the
:48:19. > :48:24.liquid into the pan with the beef cheeks. What will happen it will
:48:24. > :48:29.reduce, there will be a lot of flavour from the ale into the
:48:29. > :48:34.cheeks. So, a lot of time you throw the
:48:34. > :48:40.marinade away? No! Use it. It is very important. It keeps everything
:48:40. > :48:44.in the bowl to help to create the dish. So, in with the stock to
:48:44. > :48:49.cover. Now always at Odette's, your
:48:49. > :48:54.restaurant, you never seem to stand still, you are building now? We are
:48:54. > :49:00.starting next week a private dining room with a kitchen within the
:49:00. > :49:06.dining room so you can see the chefs cooking the food or not,
:49:06. > :49:12.wherever you want to be. We are doing cooking lessons as well.
:49:12. > :49:18.So, a cookery school. That is what we are doing. It is all because of
:49:18. > :49:25.the customers and what they ask us. They are always asking if we can do
:49:25. > :49:32.cookery lessons and private dining. So this is basically giving the
:49:32. > :49:38.customers what they are asking for. That can't be enough butter? Take
:49:38. > :49:43.the spuds out and get more butter. More butter. We never run out on
:49:43. > :49:49.this show! In the pan, James, we have the beef, vegetables, the al,
:49:49. > :49:57.e, stock to cover and bring it to the boil and place it in the oven,
:49:57. > :50:05.a low oven. You need it on 160 to braise nice and slowly. This takes
:50:05. > :50:13.three to four hours to cook. Because you are leaving them in a
:50:13. > :50:19.bigger piece? And with the sinew. The more the muscle, the longer. A
:50:19. > :50:26.fillet of beef takes three or four minutes, there is no muscle,
:50:26. > :50:30.because of the cheeks, it is a lot of muscle, it takes a long time for
:50:30. > :50:34.the fibres to break down. After the three to four hours we should have
:50:34. > :50:41.a pot full of flavour. That's what we are going to do now.
:50:41. > :50:51.How much time do we have? Your mum is nodding her head! Do you like
:50:51. > :50:55.
:50:55. > :51:03.beef, Mel? I do, yes. Can I check, is the cheek from its face? Yes,
:51:03. > :51:11.not its bum! To go with this, we are doing a shallot and parsley
:51:11. > :51:18.salad. Literally just raw shallots, sliced through, into a bowl. Add a
:51:18. > :51:23.little bit of lemon juice to break down. It helps to lose the rawness
:51:23. > :51:27.of the shallots. Add a squeeze of lemon juice.
:51:27. > :51:33.One thing I like about your cooking, you stick with the traditional
:51:33. > :51:38.stuff? A lot of people are going into fancy ingredients, in the bag
:51:38. > :51:43.cooking, you are a purist? We do a lot of that, but we don't tell
:51:43. > :51:53.anybody! We do a lot... I was trying to big you up there! I know.
:51:53. > :51:58.
:51:58. > :52:02.I was troo, I -- I want to cook in a traditional American, but we do
:52:03. > :52:07.the fancy stuff now and again. It surprises people. People think we
:52:07. > :52:12.are a classic everything, but we do try to surprise people as well.
:52:12. > :52:17.So, do you want me to reduce this sauce? Just a little bit. In here
:52:17. > :52:21.are the shallots, the lemon juice... Don't forget that all of the
:52:21. > :52:26.recipes are on the website at bbc.co.uk/saturdaykitchen.
:52:26. > :52:31.Right, that is the sauce coming down.
:52:31. > :52:37.Not as fast as that alt home, obviously, you can't see anything.
:52:37. > :52:41.Now we take a piece of the beef out. It goes into the bowl.
:52:41. > :52:44.Where is your mash? The mash is coming.
:52:44. > :52:50.We need a nice big spoon for the mash.
:52:50. > :52:57.. Let's use this one. So, a big spoonful of mash.
:52:57. > :53:02.You need lots of butter! The more butter the better! The butter holds
:53:02. > :53:07.the potato? I worked for a chef, he said that the potato is there to
:53:07. > :53:13.stop the butter from splitting. Words of wisdom to me. So, to
:53:13. > :53:20.finish off the dish, a little bit of parsley and shallot.
:53:20. > :53:25.I will let you do a chefy drizzle. I will literally pour in the sous
:53:25. > :53:35.around the beef. What more do you want on a winter's night? Braised
:53:35. > :53:40.beef cheeks with parsley salad. fantastic douse this look.
:53:40. > :53:45.-- how fantastic does that look?! I know that it looks delicious, I
:53:45. > :53:51.know that it will taste as good as it looks. Dive into that. The food
:53:51. > :53:54.keeps coming. You have a long day, you are on X Factor? I am. You get
:53:54. > :53:59.to watch the live show and chat about it later.
:53:59. > :54:08.I am normally asleep by then, but what do you reckon to that? I love
:54:08. > :54:14.So tender. It is incredible. Great if you can find it, the
:54:14. > :54:19.butcher can help you? Just ask around. The becher or -- the
:54:19. > :54:25.butcher or the supermarket. Let's go back to Susie Barrie to
:54:25. > :54:30.see what she has showsen to go with Bryn's cheeks.
:54:30. > :54:35.Bryn's beef cheeks are brazed in beer. One option is to go for a ral
:54:35. > :54:40.tasty glass of beer to drink with them. Something like that, that
:54:40. > :54:44.compliments the dish's rustic meatiness perfectly, but another
:54:44. > :54:48.ideal match for this recipe is a full flavoured red wine. I'm
:54:48. > :54:52.looking for something with enough fruit roundness to cope with the
:54:52. > :54:59.meat and a good pepperey kick to pick up on the savoury notes in the
:54:59. > :55:03.dish. Where better to find that, than in France's southern Rhone
:55:03. > :55:12.Valley. So, here it is, the Cotes du Rhone-
:55:12. > :55:16.Villages 2010. It will be fantastic with Bryn's brazed beef.
:55:16. > :55:20.-- braised beef. This works brilliantly with slow
:55:20. > :55:26.cooked meat. The amazing thing about the wine, it smells like the
:55:26. > :55:31.dish. It is full of lovely pepperey, meaty skrents! The reason that is
:55:31. > :55:35.goes so well with Bryn's dish, although the braised beef cheek is
:55:35. > :55:40.meaty, it is also meltingly soft in terms of texture and flavour. This
:55:40. > :55:47.wine copes with the meat without being too heavy for the overall
:55:47. > :55:57.dish. The pepper picks up on the salad and the savoury-sweet flavour
:55:57. > :55:58.
:55:58. > :56:01.is the ideal match for the mash, thetime and the -- the thyme and
:56:01. > :56:06.the winter veg. This is enough to keep everyone
:56:06. > :56:11.happy! I am happy, I have the food in front of me. What do you think
:56:11. > :56:15.of the wine to go with it? Nice and spicy, a very, very good
:56:15. > :56:20.combination. Theo? Beautiful, the wine, the
:56:20. > :56:25.richness, with the beef and the mashed potato is really good.
:56:25. > :56:30.You could serve beer with it. Have a pint with it.
:56:30. > :56:37.But it is nice and light. Not heavy at all.
:56:37. > :56:43.Unless you eat a plateful of mashed potato with it! Now, you could be
:56:43. > :56:47.here with us on the chef's table, just write to us. Don't forget to
:56:48. > :56:51.put a stamp on your envelopes, please. Now, back to the Great
:56:51. > :57:01.British Menu to see how the remaining chefs going got on
:57:01. > :57:04.
:57:04. > :57:07.in the kitchen are Andrew Pern Northern Ireland's Chris Fearon,
:57:07. > :57:09.Chris began the week on a high with a top-three spot,
:57:09. > :57:12.then crashed into last place with his fish course.
:57:12. > :57:14.His "ode to pork" includes belly fritters, loin chops,
:57:14. > :57:18.black pudding tarts, ribs and crackling.
:57:18. > :57:19.Chris and Andrew are both cooking pork
:57:19. > :57:21.and the pressure to outperform the others has been building all day.
:57:21. > :57:23.Hopefully the judges aren't pigged out by now.
:57:23. > :57:25.The end of the day.
:57:25. > :57:26.They're keeping a beady eye on each other's dishes.
:57:26. > :57:27.Andrew's determined to bag his top three,
:57:27. > :57:37.Chris desperate for another.
:57:37. > :57:38.With the clock ticking, he throws his potato salad together,
:57:39. > :57:40.carves his loin chops, and starts dressing his board
:57:40. > :57:41.with his black pudding tarts, ribs and fritters.
:57:41. > :57:42.Phil, really, really, really.
:57:42. > :57:44.Quick, quick, quick. Moving fast now.
:57:44. > :57:48.And, with a final flourish, delivers it to the pass.
:57:48. > :57:50.OK?
:57:50. > :58:00.Nice, I'm happy with that.
:58:00. > :58:05.
:58:05. > :58:06.Mmm! Pick and mix.
:58:06. > :58:07.It looks great. It looks like a lot of passion has gone into it.
:58:07. > :58:09.I quite like all the detail on it.
:58:09. > :58:10.It looks like someone's made a lot of effort.
:58:11. > :58:13.It definitely has the wow factor.
:58:13. > :58:15.This looks really pretty.
:58:15. > :58:18.I'm so glad to see the salad because there wasn't any last time.
:58:18. > :58:21.I think there's a number of elements here which are very good,
:58:21. > :58:25.and there are a number of elements which are mediocre.
:58:25. > :58:28.Tell us which is which. I think the ribs are mediocre.
:58:28. > :58:34.Having that much fat left on the chop just doesn't feel right.
:58:34. > :58:36.How could he have made this loin taste better?
:58:37. > :58:38.He needs to have rendered the fat down.
:58:38. > :58:41.He is a brasserie chef and he is upagain some top-quality guys in there.
:58:41. > :58:43.I think it's showing in this dish
:58:43. > :58:53.because the execution, the finer details, for me are missing.
:58:53. > :58:55.
:58:55. > :58:57.Welshman Hywel Jones is next,
:58:57. > :59:00.a Michelin-starred new boy who wowed with his starter,
:59:00. > :59:01.Today, he's banking on his Wellington, made with Welsh venison,
:59:01. > :59:06.a classic dish the judges had mixed- feelings about in the heats.
:59:06. > :59:08.Hywel's so far impressed, with flawless Michelin-starred skill,
:59:08. > :59:18.but today, his old school methods have raised a few eyebrows.
:59:18. > :59:19.Is that a Wellington there? It's a venison Wellington, yeah.
:59:19. > :59:20.So you've done that in puff?
:59:20. > :59:21.Because at the moment, a lot of people are doing it in the brioche,
:59:21. > :59:23.because you get a nice, crisp...
:59:23. > :59:25.At the end of the day, a Wellington's a Wellington.
:59:25. > :59:29.I think the trick is to get the meat sealed off properly really well...
:59:29. > :59:30.It needs a hot oven, yeah.
:59:30. > :59:35.Otherwise, obviously, it'll make the pastry soggy.
:59:35. > :59:38.Cooking his meat blind needs precision timing,
:59:38. > :59:43.and he's relying on his one concession to gadgetry to get it spot-on.
:59:43. > :59:46.Against the clock, there's no time to rest the finished dish
:59:46. > :59:49.before serving it up with juniper gravy
:59:49. > :59:59.and his pea and girolle accompaniment.
:59:59. > :00:08.
:00:08. > :00:10.Swinging party(!) You are such snobs!
:00:10. > :00:12.It's hardly good times, is it?
:00:12. > :00:14.There's a lot of juice coming out of this.
:00:14. > :00:16.It might be just a little bit on the overdone side, I think.
:00:16. > :00:18.Wellington pastry
:00:18. > :00:21.should be a little bit soggy on the inside, which this is,
:00:21. > :00:27.and really crisp and crunchy on the outside.
:00:27. > :00:29.Actually, that pastry is really not cooked, it's awful.
:00:29. > :00:33.It's not good. I just don't understand Hywel,
:00:33. > :00:35.I think the presentation was fine...- The presentation's rubbish!
:00:35. > :00:37.If we put that to one side,we're not eating the presentation, what about the food?
:00:37. > :00:39.I do not think it's a good Wellington.
:00:39. > :00:41.I think the meat is perfectly well-cooked,
:00:41. > :00:43.I don't want it cooked more than that.
:00:43. > :00:45.You said that's a good piece of venison, you think it's fine?
:00:45. > :00:50.No, I said it was properly cooked. I don't think it is.
:00:50. > :00:52.Do you like it or not?
:00:52. > :00:54.My table is covered in blood and juice.
:00:54. > :00:56.There's enough techniques today to stop that from happening.
:00:56. > :00:59.I'm sorry, I can't accept a chef that can put a piece of meat
:00:59. > :01:04.in front of us that I don't think he's tasted. It's not good quality meat.
:01:04. > :01:14.We're splitting hairs. On all levels, this dish isn't good enough.
:01:14. > :01:17.Last up, it's Andrew Pern.
:01:17. > :01:19.Despite strong competition on the pork front,
:01:19. > :01:20.Andrew reckons his suckling pig platter,
:01:20. > :01:30.with black pudding Scotch eggs, is a cut above the rest.
:01:30. > :01:37.
:01:37. > :01:38.He knows he has to deliver the dish of his life, a main course
:01:38. > :01:39.to rival Tom and Paul's, who are eager to catch a sneaky preview.
:01:39. > :01:41.How you doing, mate, all right? Yeah, good.
:01:41. > :01:43.Thought I would come out, check out the... Pork fest.
:01:43. > :01:44.The more they uncover, the more worried they look.
:01:44. > :01:46.Black pudding Scotch eggs. Black pudding, as well.
:01:46. > :01:48.And little pork pies.
:01:48. > :01:50.Pork pies, as well? Pork pies and pickle.
:01:50. > :01:56.Apple and vanilla chutney to go on top of the pork pies.
:01:56. > :01:57.Andrew's staying focused as he positions his pig's head
:01:57. > :02:00.in pride of place and, watched by his speechless rivals,
:02:00. > :02:05.piles on his black pudding Scotch eggs, pork pies, ribs and crackling.
:02:05. > :02:12.And with a splash of gravy, delivers the final blow.
:02:12. > :02:18.It's a feast.
:02:18. > :02:20.Now there's a dish that deserves a fanfare.
:02:20. > :02:22.Oh, look at that, oh!
:02:22. > :02:24.We're back!
:02:24. > :02:26.Yeah, we're back in the race.
:02:26. > :02:29.You need plenty of people serving this out, don't you?
:02:29. > :02:30.That's part of the fun.
:02:31. > :02:35.No, I agree with you, this is why it's a very interactive dish.
:02:35. > :02:42.I've been looking forward to a piece of pork all day!
:02:42. > :02:45.The crackling doesn't work. It doesn't.
:02:45. > :02:47.Too thick...
:02:47. > :02:51.and too hard...and too greasy.
:02:51. > :02:55.I feel a bitter sense of betrayal on the crackling front.
:02:55. > :02:59.I'm slightly saddened by this dish now.
:02:59. > :03:01.I don't think any of the single items on the plate
:03:01. > :03:04.is anywhere near as good as when we had it before.
:03:04. > :03:08.The ribs are a little too sweet, aren't they? Yeah, and they had a lot more flavour before.
:03:08. > :03:13.The egg before was just far superior.
:03:13. > :03:14.Marcus, what do you think of this dish?
:03:14. > :03:17.It looked incredible.I love the board, I love the ribs.
:03:17. > :03:21.The centrepiece, the actual loin itself, is very nice.
:03:21. > :03:23.And it's very hard to get that piece
:03:23. > :03:27.crackling all the way round and get the meat...
:03:27. > :03:29.It was nice that he had the crackling on the side.
:03:29. > :03:33.If we're talking about execution, there are certain things here
:03:33. > :03:35.Is this a chef that had a winningdish, but fell at the last hurdle?
:03:35. > :03:41.That's what I think's happened.What's absolutely tragic about this is is the elements are in there -
:03:41. > :03:43.I sort of feel I put my heart and soul into loving this dish.
:03:43. > :03:52.And the deeper you dig, the worse it gets.
:03:52. > :03:52.You
:03:52. > :03:52.You can
:03:52. > :03:56.You can see
:03:56. > :04:03.You can see how the chefs get on with their deserts on next week's
:04:03. > :04:06.show. Right, it is time to answer some of your foodie questions. Each
:04:06. > :04:16.caller helps to decide what Melanie gets at the end of the show. First
:04:16. > :04:20.on the line it is Kath from Ealing. Are you there, Kath? Hello, good
:04:20. > :04:24.morning! What is your question for us? I would like to know, please,
:04:25. > :04:29.how to make the perfect and ultimate pepper sauce. Lots of
:04:29. > :04:34.pepper, yes, pepper sauce. I've tried all sorts of stuff, but it
:04:34. > :04:40.doesn't work. I want your take on the perfect pepper sauce. Please!
:04:41. > :04:47.We've got that, pepper sauce! I'm on it. Bryn? For me, doing a steak.
:04:47. > :04:55.Cook the steak on the frying pan. Take the steak out of the pan and
:04:55. > :05:02.let it rest. Use the same frying pan, chopped shallots, pepper corns,
:05:02. > :05:06.Madeira and cream, you will finish it off it will be a nice golden
:05:06. > :05:11.brown sauce, pouring it over the steak it is a winner.
:05:11. > :05:18.What would you like to see Melanie have at the end of the show, is it
:05:18. > :05:22.food heaven or food hell? It will have to be food hell! Now, Carol,
:05:22. > :05:27.what question would you like to ask us? James, I would like to know how
:05:27. > :05:32.to prepare a whole squid, please? Well, the thing about squid, it
:05:32. > :05:39.depends on how big it is. If it is small, I would do it quickly, cut
:05:39. > :05:46.it in half, score it and take out the membrane. Wash it, pat it and
:05:46. > :05:52.make sure it is dry. Put oil on the squid and pepper, put it in a pan.
:05:52. > :05:58.Serve it with some salad. If it is a big squid, cut it up, wash it
:05:58. > :06:02.again. Cut it into slices and braise it.
:06:02. > :06:06.You have to take everything off so that it is white and clean inside.
:06:06. > :06:11.Inside there is a quill, you remove that Yes.
:06:11. > :06:16.Best of luck with that. What dish, sorry, what dish would
:06:16. > :06:21.you like to see at the end of the show, food heaven or food hell?
:06:21. > :06:29.They are both heaven for me, but I think I will go for hell.
:06:29. > :06:37.Oh! Roe, what is your question for us? My question for the chefs and
:06:37. > :06:41.yourself is, how would you cook a whole pollock, about six to eight
:06:41. > :06:45.pounds. Most people look at pollock as a
:06:45. > :06:50.poor man's cod, but it is a great fish.
:06:50. > :06:56.I would not cook it whole, on the bone. Take the fillets off and
:06:57. > :07:01.lightly season it with proper sea salt. Let it sit for 20 minutes,
:07:01. > :07:06.the salt draws the moisture out of the fish and then when you pan fry
:07:06. > :07:12.it is does not break up as much. It goes well with the sholyots and
:07:12. > :07:17.salad we did this morning and put in capers in there -- shallots.
:07:17. > :07:23.The key to it, like Bryn was saying is to take the fillets off and salt
:07:23. > :07:28.it. You really need sea salt. Don't do it with table salt. Really,
:07:29. > :07:35.really good quality sea salt. In the fridge for about 20 minutes, wa
:07:35. > :07:41.then wash it off and pat it dry. What dish would you like to see at
:07:41. > :07:46.the end of the show? It will have to be hell. There you go, all of
:07:46. > :07:49.our caller have gone for hell. You have to do some chatting up
:07:49. > :07:54.there. Now, Christmas is approaching. We
:07:54. > :08:00.would like you to send us your foodie questions for Christmas.
:08:00. > :08:06.What to do perhaps, for a quick and different sauce to go with the
:08:06. > :08:10.turby. Whatever you need, ask us on the website at
:08:10. > :08:19.bbc.co.uk/saturdaykitchen. Hopefully, what we we can sort you
:08:19. > :08:23.out with a nice Christmas recipe for Christmas day. Now, the
:08:23. > :08:28.omelette challenge. Let's hope it is a fast one today.
:08:28. > :08:33.Theo and Bryn are evenly matched. There is a second or two between
:08:33. > :08:43.them. The usual rules apply. The clocks on the screens, please. Are
:08:43. > :08:44.
:08:44. > :08:49.you ready? Three, two, one, go! I missed the butter! Come back,
:08:49. > :08:55.butter! This is the key, how quickly can they get it on the
:08:55. > :09:02.plate? When you are watching this, this is the key. How to get it on
:09:02. > :09:09.the plate, cooked normally helps! The pressure got to me on that one!
:09:09. > :09:14.The pressure got to you?! It's an omelette, Bryn! So, if you would
:09:14. > :09:19.like to visit Odette's and see Bryn in his new cookery school... That
:09:19. > :09:26.would be nice! That is not a good advert.
:09:26. > :09:30.Lesson one, how to cook an omelette! Or not.
:09:30. > :09:40.How can you burn an omelette... Oh, it is pepper.
:09:40. > :09:45.
:09:45. > :09:50.We need a lesson. Oh, dear... Theo? Do you think you
:09:50. > :09:56.were quicker? I hope so. My hand is killing me.
:09:57. > :10:04.No, you were not. 21 .4 seconds. Bryn? No! If I was, it ain't going
:10:04. > :10:10.There is no way on this earth that he is going home, not when I can
:10:10. > :10:15.drink that with a straw! Right, will Melanie get her idea of food
:10:15. > :10:18.heaven, scallops or food hell, duck. The guys in the studio are yet to
:10:18. > :10:24.make their minds up. We find out after this classic film from the
:10:24. > :10:34.one and the only Keith Floyd. He is touring the Black Country today, he
:10:34. > :10:38.
:10:38. > :10:43.is about to discover the joys of 'The Newcomen engine was the first
:10:43. > :10:53.for Lord Dudley in 1712... 'You breeze up here from the South...
:10:53. > :11:02.
:11:02. > :11:04.No sooner have the planners, under the banner of progress, of course, razed the place to the ground,
:11:04. > :11:09.than up pops somebody, who realises- that people are actually interested- in the way we used to live,
:11:09. > :11:14.and creates the Black Country Museum,
:11:14. > :11:17.where crocodiles of children and Japanese tourists alike
:11:17. > :11:24.can discover the lifestyle and architecture of yesteryear.
:11:24. > :11:28.Yesterday when I arrived, I parked the works Bentley on the forecourt of a pub on an industrial estate,
:11:28. > :11:35.went in, had a large Scotch, looked- around, leant against the bar,
:11:35. > :11:42.and all these blokes were looking at me. They said, "Hello, Floydie, you going to do some Groaty Dick?"
:11:42. > :11:51.I thought, "What on earth's Groaty Dick?"
:11:51. > :11:56.People did some research and I ended up meeting Joan who knows all about Groaty Dick.
:11:56. > :12:00.In Yorkshire there's Pudding, in the Midlands, it's Groaty Dick.
:12:00. > :12:06.What on earth is Groaty Dick? It's a nice, nourishing meal.
:12:06. > :12:12.It's cheap. You get the groats.They're like the husks of the oats.
:12:12. > :12:22.Looks like bird seed! Yes, it does.- You get it from a pet shop so you see what type of pudding it is.
:12:22. > :12:28.
:12:28. > :12:29.Wonderful!
:12:29. > :12:31.What could be better...
:12:31. > :12:34.In the succulent South where I live- people chuck frozen, horrible hamburgers on little gas barbecues.
:12:34. > :12:37.You are actually stewing one of these for the people to eat.
:12:37. > :12:40.If you will excuse me, Richard, my cameraman, will now do a tour of the ingredients.
:12:40. > :12:47.We have some meat, a few ounces of slightly fatty stewing beef.
:12:47. > :12:50.Some leeks, very good leeks.
:12:50. > :12:52.Onions.
:12:52. > :13:00.And the imperial groats, one of the oldest seeds known to man, bought as bird seed here.
:13:00. > :13:06.Back home in Somerset, I asked for groats in a health food shop and was directed to the seeds merchant.
:13:06. > :13:13.We need to chop up an onion. I'll probably cut my fingers.
:13:13. > :13:19.That's OK. They're sort of chopped like that.
:13:19. > :13:25.All REAL cooks will know the importance of maintaining stock in your kitchen.
:13:25. > :13:29.When you've had a chicken, boil the bones, have some stock.
:13:29. > :13:32.We've got beef stock here.
:13:32. > :13:39.We put the meat into this earthenware pot, raw.
:13:39. > :13:43.Then we add our leeks.
:13:43. > :13:50.I won't give you quantities for this dish because that depends on the size of the pot.
:13:50. > :13:56.It's going to be great fun...Onions, first. ..Oh, and the onions.
:13:57. > :13:59.Good job we've got an expert.
:13:59. > :14:03.I have to talk authoritatively about Groaty Pudding,
:14:03. > :14:09.never having seen it, tasted it, or known of its existence before.
:14:09. > :14:12.Bit of salt and pepper, perhaps? That's right.
:14:12. > :14:20.Beware, if you use a chicken or beef stock cube, they are quite salty so use less salt.
:14:20. > :14:27.Then our groats in next. And the stock at the last minute? That's right.
:14:27. > :14:36.Don't put this out on your bird tray, those of you in that part of the world. This is real food.
:14:36. > :14:41.You know, it always does something strange to me when you pour liquid.
:14:41. > :14:47.It makes me feel that we should.....have a drink? ..reach for the jug of ale here.
:14:47. > :14:52.Ale is what life is all about here.- That's right.
:14:52. > :14:59.Cheers to you for explaining everything about that. This has now got to go in the oven.
:14:59. > :15:05.Do I need a lid? Take the spoon and... ..Stir it all in? Yes.
:15:05. > :15:12.That's it. They said it was only the French women that treated me like this!
:15:12. > :15:16.This is a dish that a child could make. I mean, I can do it.
:15:16. > :15:21.There's your lid. Excellent. Lid on.
:15:21. > :15:24.Pop it in the oven. And then it goes into the oven.
:15:24. > :15:29.That's it.
:15:29. > :15:36.The oven is set at quite a medium, low temperature, and for how long? Yes, 150, for about 16 hours.
:15:36. > :15:41.I beg your pardon? 16 hours. 16 hours.
:15:41. > :15:49.We're going to do some pigeon fancying, dog fighting, the usual traditional Black Country pursuits.
:15:49. > :15:55.It's cock fighting, not dog fighting. Cock fighting, if that's all the same to you.
:15:55. > :15:59.We'll be back in about 16 hours.
:15:59. > :16:09.OK? OK.
:16:09. > :16:16.
:16:16. > :16:19.We've got the cat out. Yes.
:16:19. > :16:23.It won't come back in, will it? And the dustbin. Yes. It's late.
:16:23. > :16:28.And actually, it's true, we have watched these little hours tick by.
:16:28. > :16:38.We have played Trivial Pursuit, Snap, things like that. But it's ready, isn't it? Yes.
:16:38. > :16:39.
:16:39. > :16:43.This is, I hope, not love's labours- lost, but love's labours won.
:16:43. > :16:48.Oh, my goodness. That is terrific! That is beautiful!
:16:48. > :16:54.Richard, have you got a good close-up of that?
:16:54. > :16:59.The juice is all soaked into the groats. The groats have inflated.
:16:59. > :17:04.The meat has shredded... Thank you.- ..and all joined together.
:17:04. > :17:08.You were saying...that's a terrible- thing to say on television...
:17:08. > :17:15.But she did tell me they used to cook this so thick, let it get cold, then cut it like a cake.
:17:15. > :17:25.And before he went off to work, the husband, the MAN, would take a slice of this in his satchel,
:17:25. > :17:27.
:17:27. > :17:31.to work, and munch on it. That's true, isn't it? Yes. Very true.
:17:31. > :17:37.And you'd have a piece of bread, you know, if it was a...
:17:37. > :17:39.It's lovely.
:17:39. > :17:45.It really is good. Yes.
:17:45. > :17:46.Absolutely! And...it's bedtime. Yes.
:17:46. > :17:56.OK? We're going to bed now.
:17:56. > :17:59.
:17:59. > :17:59.There
:17:59. > :18:00.There will
:18:00. > :18:03.There will be
:18:03. > :18:08.There will be more brilliant stuff from Mr Keith Floyd next week. Now
:18:08. > :18:14.it is time to find out if Melanie is facing food heaven or food hell.
:18:14. > :18:17.Food heaven is scallops. We have some live ones here.
:18:17. > :18:19.That would be cooked with pickled vegetables, a lime butter sauce,
:18:19. > :18:21.small cubes of mango and a few fresh herbs.
:18:22. > :18:26.Or the duck over there. What do you think that these lot of
:18:26. > :18:29.have decided? We know what everybody at home wanted? I heard
:18:29. > :18:35.whispers in the room that the scallops were popular, but I think
:18:35. > :18:39.people want to give me hell! these lot, they have chosen food
:18:39. > :18:45.heaven, so that means that is what you have got. Lucky, lucky, lucky.
:18:45. > :18:49.We are going to take our scallops. Bryn is going to open up them over
:18:49. > :18:55.there. And then the mango, we will explain
:18:55. > :19:01.that in a while. I wail also pickle the veg. We have turnips here.
:19:02. > :19:11.the veg. We have turnips here. They are in season now.
:19:11. > :19:19.You know in Yorkshire, did you call Swedes turnips? That's a turnip.
:19:19. > :19:25.You say carrot and Swede, but it is turnip? What? I didn't get that at
:19:25. > :19:32.all. You have confused me.
:19:32. > :19:38.Didn't we mum? Didn't we do carrot and Swede and call it a turnip? And
:19:38. > :19:44.Hallowe'en has been. We never had pumpkins, we had a Swede, that we
:19:44. > :19:51.called a turnip and carved that out. Can you imagine how hard it is to
:19:52. > :19:57.carve out a turnip/Swede? Did you do that? Was that just in my house?
:19:57. > :20:02.Have you been finishing off that wine? I know that everyone in the
:20:02. > :20:06.north-west is agreeing with me, well, I hope that you are.
:20:06. > :20:11.Right, we have carrots and the turnips.
:20:11. > :20:16.There are some manky bits in here. Not anymore! Those are out.
:20:16. > :20:26.Now we are going to make this, this is the pickle. We have blended up,
:20:26. > :20:27.
:20:27. > :20:31.or are about to blend up the mango. Have, what are you doing? We have
:20:31. > :20:35.water, vinegar, sugar and salt. I love vinegar.
:20:35. > :20:43.We are going to make a little pickling with this one.
:20:43. > :20:48.So, that is that. Right, the mangyoow puree makes the jelly.
:20:48. > :20:52.-- the mango puree makes the jelly. We are going to set it with this.
:20:52. > :20:58.This is gum. You see that on the packets of things.
:20:58. > :21:03.It is used a lot to stabilise yoghurts and bits and pieces.
:21:03. > :21:08.What is it? It is like a thickening agent.
:21:08. > :21:16.Yeah, but what is it? You are confusing me even now.
:21:16. > :21:21.It is vegetable based? Yes it is. I have been told in my ear it's a
:21:21. > :21:24.bacteria. That is from the fella that tweets a lot. You are doing a
:21:25. > :21:29.lot of that. Yes.
:21:29. > :21:34.The tweeting is going wild. I'm here this morning and because of X
:21:35. > :21:39.Factor and all the ladies love James Martin and all of the ladies
:21:39. > :21:45.love Gary Barlow, so everyone is jealous of me today. I'm with all
:21:45. > :21:50.of the TV hunks. You are kidding me, are you?
:21:50. > :21:57.know you are popular with the ladies.
:21:57. > :22:06.You tweet, don't you? Yes. How many followers have you got?
:22:06. > :22:11.couple of ,000, I think. -- I couple of thousand and, I
:22:11. > :22:14.think. Well I don't know what it is! I
:22:15. > :22:22.only found out about two months ago you tweet on your mobile phone. I
:22:22. > :22:27.thought that you sood there with the computer switched on? Well, you
:22:28. > :22:32.must be careful about what you talk about on the show, we have only
:22:32. > :22:37.mentioned this about 50,000 times! This is a butter sauce, you will
:22:37. > :22:41.like this one because it is butter. You can't go wrong with butter, can
:22:41. > :22:44.you? Not at all. Do you want this cooked in butter?
:22:45. > :22:49.Yeah, a little bit of butter and olive oil.
:22:49. > :22:55.The idea is that I have taken the pickling lick or which is this.
:22:55. > :23:01.That is the sugar, the rice wine vinegar and the salt and we make a
:23:01. > :23:06.reduction and add the butter to it. It thickens up into a sauce.
:23:06. > :23:14.So you get the pickle here. Here are the veg. That is cooked. You
:23:14. > :23:17.need a little bite to them. They go into the pickle which makes it is
:23:17. > :23:22.lovely flavour. These are a Japanese type of
:23:22. > :23:29.flavour. I like Japanese food, very much.
:23:29. > :23:33.So, this is an instant pickle. Piccalilli is done with raw veg. It
:23:33. > :23:39.is the marinade that causes it to go soft.
:23:39. > :23:47.Right, now, can you grab that one in the fridge? Yes, got it
:23:47. > :23:52.This is the mango with the gum. It is literally and the xanthum
:23:52. > :23:56.gum? That is it, nothing else. You get a spoon and drop it in the
:23:56. > :24:00.water. This is a jelly, but it does not melt.
:24:00. > :24:06.That is magic. A ripe mango is the most glorious thing in the world,
:24:06. > :24:09.but an overripe mango is the rankest thing in the world.
:24:09. > :24:14.Is it? It can put you off mango for life.
:24:14. > :24:19.I didn't know that. So, we poach that and it sits there. I have the
:24:19. > :24:24.sauce more or less done. The veg, we tip this out on to a plate.
:24:24. > :24:29.The boys were preparing up the little other bits and pieces.
:24:29. > :24:38.We forgot to mention as you are a tweet person, your new video is on
:24:38. > :24:42.the net as well, isn't it? Yes. My new single is out on Monday, but
:24:42. > :24:48.the video premiere is on the website at 11.00am in the morning.
:24:48. > :24:54.Tomorrow? Yes. I am pleased with it I shot it in London at the Soho
:24:54. > :24:58.Hotel. With a guy called Mike Baldwin. A great British director.
:24:58. > :25:03.I am looking forward to hearing everyone's reaction when it goes
:25:03. > :25:13.online tomorrow. Well, I am staying away from the
:25:13. > :25:15.
:25:15. > :25:19.treating. -- or the tweeting, even! It looks
:25:19. > :25:26.mushy, but I'm sure that it tastes delightful! Trust me.
:25:26. > :25:36.You have a jelly that is warm. It is really unusual.
:25:36. > :25:43.Chives in the sauce, please. Am I in the way? I'm spending my
:25:43. > :25:48.time on this to get it right. Right, the butter sauce.
:25:48. > :25:52.That's the butter sauce with the chives in it. They go in the last
:25:52. > :25:56.minute. With the vinegar in there, they would make the chives go brown.
:25:56. > :26:00.So we have the pickled onion. Try them.
:26:00. > :26:03.Instant. Yeah, that is really good.
:26:04. > :26:09.All that is the pickle put on raw shallots.
:26:09. > :26:15.Nice and sweet. The veg here, the secret is not to
:26:15. > :26:19.overcook the veg. Leave it as it is. I do like a mushy sprout.
:26:19. > :26:24.I like crispy veg, but I like a mushy sprout.
:26:24. > :26:31.You can get the sprout tops. They are like a head of cabbage. They
:26:31. > :26:35.are great if they are thinly sliced and sauteed in butter with a bit of
:26:35. > :26:41.olive oil. You use the sprout tops? Lovely
:26:41. > :26:45.with pasta. Sprouts and pasta? Everyone today
:26:45. > :26:50.in the studio had been excited about this dish. There has been
:26:50. > :27:00.lots of talk about it. They've all been tweeting and
:27:00. > :27:00.
:27:00. > :27:10.stuff! You need to tweet James winter. There u go.
:27:10. > :27:12.
:27:12. > :27:18.Fabulous. A little bit of mint. A bit of that
:27:19. > :27:26.As my guitarist would say, someone's been cooking with the
:27:26. > :27:31.window open! Fantastic. Look at that. A work of art.
:27:31. > :27:37.I don't really want to mess it up. It looks so gorgeous.
:27:38. > :27:44.Very nice. Right, to go with this... You can
:27:44. > :27:53.say this... You can say. This Susie Barrie has chosen... Vina
:27:53. > :27:58.Valdivieso. Sauvignon Blanc, Waitrose! You said it better than I
:27:58. > :28:04.could have. �7.69.
:28:04. > :28:09.So, is that your idea of food heaven? Talking to me? Yes!
:28:09. > :28:15.Absolutely. If you can find that gum, get hold
:28:15. > :28:20.of it. Where can you get that from?
:28:20. > :28:25.health food shop. Try that.
:28:25. > :28:29.It is quite unusual. When it is hot, it tastes of jelly even when it is
:28:29. > :28:33.hot. You can do puree with it,
:28:33. > :28:36.strawberries with it, all American of different food with it.
:28:36. > :28:39.Well that's all from us today on Saturday Kitchen. Thanks to Theo
:28:39. > :28:42.Randall, Bryn Williams and Melanie C. Cheers to Susie Barrie for the
:28:42. > :28:45.wine choices and to our chef's table guests, Heather and Brenda.
:28:45. > :28:47.All of today's recipes are, as always, on the website. Go to:
:28:47. > :28:55.bbc.co.uk/saturdaykitchen. We'll be back, live, next week at the usual