Browse content similar to 05/11/2011. Check below for episodes and series from the same categories and more!
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Good morning. It's November the 5th and it's time to set off some | :00:07. | :00:17. | |
:00:17. | :00:32. | ||
foodie fireworks. This, is Saturday Kitchen Live! Welcome to the show. | :00:32. | :00:37. | |
Cooking with me, live, in the studio are two sparkling chefs. | :00:37. | :00:39. | |
First, the man whose restaurant inside the Intercontinental Hotel | :00:39. | :00:46. | |
is a gastronomic shrine to the very best produce Italy has to offer. | :00:46. | :00:51. | |
It's Theo Randall. Rubbish! Next to him is the chef behind the award- | :00:51. | :00:57. | |
winning food at the top London restaurant, Odette's. It's the | :00:57. | :01:07. | |
:01:07. | :01:09. | ||
pride of Wales, Bryn Dwyfor Williams. Neerbl, it is Welsh, | :01:09. | :01:14. | |
sorry! It is Welsh. It is David, Good morning to you both. Really! | :01:14. | :01:17. | |
So two brilliant bonfire night recipes from our chefs today and, | :01:17. | :01:21. | |
of course, we've also got our line- up of great foodie films from the | :01:21. | :01:31. | |
:01:31. | :01:36. | ||
I'm making Spice Girls. A classic Italian dish to a | :01:36. | :01:38. | |
classic... British dish. Braised beef cheeks with parsley salad. | :01:38. | :01:47. | |
Using the cheek of the animals. Now, the thing about the beef | :01:47. | :01:52. | |
cheeks they are substantial? They are big. You can get two portions | :01:53. | :01:58. | |
out of one. And the salad there to counter all | :01:58. | :02:04. | |
of the butter you put in the mash. Today there's Rick Stein, The Great | :02:04. | :02:11. | |
British Menu and Keith Floyd. Now, our special guest is part of pop | :02:11. | :02:14. | |
royalty and is here, quite literally, to spice things up this | :02:14. | :02:24. | |
:02:24. | :02:29. | ||
Please, welcome to Saturday Kitchen, it is the fab louse Mr... Mr?! | :02:29. | :02:36. | |
start that again, Melanie C! We met before. | :02:36. | :02:43. | |
I heard. Go on, then. We pet met in 1998, you were the | :02:43. | :02:51. | |
height of the Spice Girls. Children in Need, you opened the | :02:51. | :02:57. | |
performance. We did Children In Need. What song was it, do you | :02:57. | :03:07. | |
:03:07. | :03:09. | ||
remember? I think it was Goodbye. I wore a red G-string. Now you have | :03:09. | :03:14. | |
woken up, you don't remember?! Isn't that terrible, James Martin | :03:14. | :03:18. | |
in a red G-string, how can anyone forget that. | :03:18. | :03:27. | |
Trust me, I looked like a Space Hopper! Why? I did The Full Monty | :03:27. | :03:35. | |
for Children In Need. Yeah, now I remember! No you don't! | :03:35. | :03:44. | |
You and Mell B asked for directions to the toilets! That is my claim to | :03:44. | :03:54. | |
:03:54. | :04:09. | ||
fame! At the end of the men -- at the end of the show, you have to | :04:09. | :04:16. | |
eat something based on your favourite ingredient, food hell, | :04:16. | :04:23. | |
what would it be? Scallops! food hell, what would that b be? | :04:23. | :04:28. | |
Duck. So, scallops or duck for Melanie. | :04:28. | :04:34. | |
For food heaven, I have something special, take a look at this. | :04:34. | :04:44. | |
First I will sueson the scallops, then seer them in a hot pan and | :04:44. | :04:47. | |
serve them with pickled vegetables, a lime butter sauce, small cubes of | :04:47. | :04:50. | |
mango and a few fresh herbs. Or food hell, duck. This one, I'm | :04:50. | :04:55. | |
going to roast the duck breast and pan fry and serve with an apple and | :04:55. | :05:01. | |
potato rosti, a few sauteed figs and a red wine sauce I don't like | :05:01. | :05:06. | |
figures, either. That is the whole point about food | :05:06. | :05:12. | |
heaven and food hell! Now, let's meet the other Saturday Kitchen | :05:12. | :05:17. | |
guests. Heather, you wrote in, who did you | :05:17. | :05:24. | |
bring with you? This is my aunt-in- law. My husband's aunt and my | :05:24. | :05:28. | |
dearest friend. Heather, you are a big fan of this. | :05:29. | :05:33. | |
There is a baking craze going on in the UK, thanks to all of the | :05:33. | :05:38. | |
programmes out there, but you love baking? I love baking. It is my | :05:38. | :05:43. | |
chilling out session. And ten-pin bowling? Is there an | :05:43. | :05:49. | |
art to it? There is an art to it. This is where I'm going wrong. | :05:49. | :05:52. | |
If you have questions don't hesitate to fire away, of course | :05:52. | :05:58. | |
you get to help decide what Mel is eating at the end of the show. If | :05:58. | :06:08. | |
:06:08. | :06:10. | ||
you would like to call us, call If you get on the show I'll be | :06:10. | :06:17. | |
asking you if Mel is going to get food heaven or food hell. | :06:17. | :06:26. | |
Now, to the cooking and the man that cooks the best Italy -- | :06:26. | :06:33. | |
Italian this side of the Alps. Theo, what are you cooking? I have | :06:33. | :06:38. | |
these lovely sausages that come from England. It is in Italian | :06:38. | :06:42. | |
style. What is that? Well, there is | :06:42. | :06:49. | |
pancetta and fennel seeds in them. First of all we put in our pasta. | :06:49. | :06:54. | |
We are using penne. If you can chop up the Swiss Chard | :06:54. | :06:56. | |
If you can chop up the Swiss Chard for me. | :06:56. | :07:02. | |
We have to take the skins off the sausage. You have this lovely | :07:02. | :07:11. | |
seasoned sausage meat inside, like a mince. | :07:11. | :07:19. | |
Where do you get these? These are from fuss canny. | :07:19. | :07:27. | |
-- Tuscany. Take off the skin and look at that beautiful meat inside. | :07:27. | :07:37. | |
:07:37. | :07:37. | ||
Do you put lots of spices in it? Lots of spices, fennel, chilli pork | :07:37. | :07:43. | |
fat and mixed up with the shoulder of the pork. If you take off the | :07:43. | :07:48. | |
skin, it just makes this brilliant pasta sauce. | :07:48. | :07:56. | |
Onions straight in Yes and a little bit of pancetta. | :07:56. | :08:02. | |
Thee you could you use a British sausage? Yes, but you need it with | :08:02. | :08:10. | |
a bit of fat in it. So a Cumberland sausage? Yes, but it needs to be | :08:10. | :08:15. | |
minced finally. Now, you are using Swiss Chard? | :08:15. | :08:19. | |
you take the leaves off and cut the stalks nice and fine. | :08:19. | :08:25. | |
This is fantastic it grows in different colours? They call it | :08:25. | :08:29. | |
rainbow Chard. I find that the red Chard is tough, though. When you | :08:29. | :08:34. | |
cook it has stringy stalks. You are using the entire lot? | :08:35. | :08:40. | |
little bit of pancetta. Core, you put lots of onion in | :08:40. | :08:49. | |
there?! I only put in half! Is that chopped enough for you? A little | :08:49. | :08:53. | |
bit finer, please. It was fine in rehearsal, now you | :08:53. | :09:00. | |
have changed it! Exactly! So, the restaurant is celebrating its fifth | :09:00. | :09:04. | |
year? Five years! I know, it is amazing. Five years and going | :09:04. | :09:09. | |
strong. It feels like five minutes ago, but also it feels like ten | :09:09. | :09:14. | |
years, you know. So, the sausages are breaking down. | :09:14. | :09:18. | |
All of the fat is coming out of them. The smoke yes pancetta is | :09:18. | :09:23. | |
seasoning the sausages and the onion it there for the sweetness. | :09:23. | :09:33. | |
:09:33. | :09:37. | ||
What do you call this in Italian? Be ettola. | :09:37. | :09:43. | |
I used to cook it a lot in France with liver. Yep. That is very nice. | :09:43. | :09:51. | |
The stalks are lovely. You can blanch the stalks and make a lovely | :09:51. | :09:58. | |
gratin with cheese. So, quite chunky. Break that down. | :09:58. | :10:02. | |
As well as celebrating the fifth year in the restaurant, you are | :10:02. | :10:06. | |
writing a new book? I have got a lot of recipes that I've been | :10:06. | :10:10. | |
collecting over the years. They are the ones that I look cooking with | :10:10. | :10:17. | |
at home. So the new book is going to be quite a big one, I think. | :10:17. | :10:23. | |
Is that Spanish food! Japanese! will put the stalks in, now the | :10:23. | :10:29. | |
tops are in I want to cook this meat down. | :10:29. | :10:37. | |
You have all of the spices in the sausages and a little bit of chilli. | :10:37. | :10:42. | |
Why penne? It has the little lines in it to hold the sauce. You can | :10:42. | :10:52. | |
:10:52. | :10:53. | ||
use anything like a rigatoni or a papperdalle. | :10:53. | :11:00. | |
So, what have you got there We have fried the onion, a bit of car lick. | :11:00. | :11:05. | |
The pepper in the sausages and the spices, fennel and chilli. | :11:05. | :11:11. | |
You have par cooked this before? This is the second time. | :11:11. | :11:21. | |
:11:21. | :11:26. | ||
If you would like to call us please with all of the other recipes on | :11:27. | :11:29. | |
the show at bbc.co.uk/saturdaykitchen. | :11:29. | :11:35. | |
Now, a little bit of parmesan. Shall I do that? I'll do that. | :11:35. | :11:41. | |
There you go. There is a sink in the back to wash your hands. | :11:41. | :11:46. | |
You are doing the food shows a lot this month? Yes, I'm with you in | :11:46. | :11:55. | |
Birmingham. Doing a pop-up restaurant in London Olympia. | :11:55. | :12:05. | |
:12:05. | :12:05. | ||
Iefplt I'm doing a demonstration The Taste of London, The Taste of | :12:05. | :12:11. | |
Christmas. See, I'm very busy! drain the Chard out. The stalks are | :12:11. | :12:18. | |
nice and soft. How much parmesan do you want? | :12:18. | :12:24. | |
is tonnes! I'm enjoying this, you see, I'll keep going. These are the | :12:24. | :12:32. | |
best Christmas presents, ever! they your own range? No! They will | :12:32. | :12:36. | |
be soon! These are brilliant. Now, a bit of cream in, James. You | :12:36. | :12:46. | |
:12:46. | :12:47. | ||
will like this bit, the cream. What's that? Cream! Double cream? | :12:47. | :12:52. | |
Your favourite. I reckon you need more! So the | :12:52. | :12:57. | |
Chard has gone N a classic one may have tomato, but I thought that the | :12:57. | :13:00. | |
Swiss Chard adds a different dimeans. | :13:00. | :13:09. | |
I want to show you this. I know you are a fan of Italian produce. I was | :13:09. | :13:17. | |
at Mr Tom Kerridge's restaurant last night. This is from the UK... | :13:17. | :13:27. | |
Check that out. A UK-grown black truffle! Owe, that smells so good! | :13:27. | :13:32. | |
Get your hands off it! That will be on tonight's menu if I get my hands | :13:32. | :13:39. | |
on it. Lovely, isn't it? Yeah, very nice. | :13:39. | :13:48. | |
I did promise not to tell you where I got it from, it's near Oxford! | :13:48. | :13:53. | |
Now, the pasta is in. You use a lot of water? It is | :13:53. | :14:03. | |
:14:03. | :14:08. | ||
starchy. So it helps to emulsify it. I like to use the water, it doesn't | :14:08. | :14:13. | |
make it so heavy if you were to use lots of cream. | :14:13. | :14:21. | |
So, look at that. Nice and shiny. All of the sauce is sticking to the | :14:21. | :14:28. | |
pasta. That is what you want. Let's put it on the plate. | :14:28. | :14:32. | |
If you can't find the Italian sausages? If you can't find them, | :14:32. | :14:42. | |
:14:42. | :14:46. | ||
you can't make the dish! Exactly! Go back to your alphabet spaghetti! | :14:46. | :14:55. | |
Explain what that is? That is my spicy penne and spicy sausages with | :14:56. | :15:00. | |
cream and Swiss Chard. It looks pretty good. | :15:00. | :15:05. | |
There you go. All done. Easy as that. Dive into that one. | :15:05. | :15:11. | |
Tell us what you think of that?! I'm a bit worried. It's | :15:11. | :15:15. | |
embarrassing eating on the tellyment it is good! You have to | :15:15. | :15:20. | |
get the right pasta for that one? It really is important. With the | :15:20. | :15:26. | |
wrong pasta, the sauce falls away from the pasta. It is important to | :15:26. | :15:34. | |
get a ridge pasta. What do you think of gluten pasta? They are | :15:34. | :15:39. | |
getting really good now. I think that the corn one is really | :15:39. | :15:43. | |
good now. I think it has more flavour. | :15:43. | :15:46. | |
flavour. That is his own range! What do you | :15:46. | :15:54. | |
think of that one? It is lovely. The sausage is really good. | :15:54. | :16:03. | |
And you need to add some truffle! Now, to the wine expert, Susie | :16:03. | :16:07. | |
Barrie. This week I'm in Banbury. I have | :16:07. | :16:12. | |
found the cross, I have found the lady on the horse, now it's time to | :16:12. | :16:20. | |
find delicious wines to go with this morning's recipes! Theo's | :16:20. | :16:24. | |
penne with sausage pancetta and Swiss Chard is as about as Italian | :16:24. | :16:28. | |
as any dish gets. It deserves a delicious easy drinking Italian | :16:28. | :16:33. | |
wine to go with it. Because of the sausage and pancetta, I'm looking | :16:33. | :16:39. | |
for a red rather than a white wine. The most obvious choice for a dish | :16:39. | :16:45. | |
with Tuscany sausages is a good glass of Chianti. Something like | :16:45. | :16:51. | |
this, but the hint of chilli in Theo's recipe is leading me to the | :16:51. | :16:55. | |
south. I have gone for this, the Baglio Sicilia. | :16:55. | :17:01. | |
It is from the sunny island of Sicily. If you are looking for | :17:01. | :17:05. | |
food-friendly wines, the south of Italy is a great place to start. | :17:05. | :17:12. | |
This is made from the Nero D'Avalo 2009. | :17:12. | :17:17. | |
It is lovely. It smells like a mix of strawberry jam and crushed black | :17:17. | :17:27. | |
pepper. This is not a showy wine it is med yum body, but it makes a | :17:27. | :17:32. | |
perfect partner for the dish. It is ripe and rounded enough for | :17:32. | :17:41. | |
the parmesan, the cream and the sausage, so, Theo. This is for you, | :17:41. | :17:50. | |
a lovely wine to go with your thoroughly Italian pen away and | :17:50. | :17:54. | |
sausage dish. Lovely wine. | :17:54. | :17:59. | |
Now, how much do you think that you can pay for this? What are you | :17:59. | :18:07. | |
paying for truffles? About �3,000 a kilo. | :18:07. | :18:12. | |
What did you think of the wine? Delicious. I love it. It goes | :18:12. | :18:17. | |
really well with the meat of the sausage. It goes really well. | :18:17. | :18:20. | |
I think that the girls quite like it as well. | :18:20. | :18:27. | |
And a good, cheap wine, just under You could be joining us at the | :18:27. | :18:37. | |
:18:37. | :18:42. | ||
chef's -- chef's table, just send Later on Bryn has a tasty sounding | :18:42. | :18:46. | |
recipe to show us, what is it again? Braised beef cheeks with | :18:46. | :18:52. | |
parsley salad. I may steal some of the truffle to stick in the mash! | :18:52. | :18:59. | |
Not a chance. Now, let's catch up with Rick Stein, his Seafood | :18:59. | :19:03. | |
Odyssey has uncovered something very interesting this week, a goose | :19:03. | :19:13. | |
:19:13. | :19:16. | ||
the fishermen of Northern Spain - 'They're both Celts | :19:16. | :19:19. | |
'But here, they fish for a delicacyloved all over Spain - the percebe, | :19:19. | :19:23. | |
'otherwise known as the goose barnacle.' | :19:23. | :19:27. | |
I've been down watching the percebes-fishermen and it IS quite dangerous. | :19:27. | :19:30. | |
It's rough today, but not THAT bad. Testimony to the danger is this cross, | :19:30. | :19:32. | |
commemorating somebody that drowned doing it. | :19:32. | :19:34. | |
All down the coast there are crosses. | :19:34. | :19:44. | |
:19:44. | :19:51. | ||
'I've great admiration for them. | :19:51. | :19:52. | |
'It's risky, but worth it. Thesepercebes can fetch up to �70 a kilo. | :19:52. | :19:59. | |
'The whole community's out there catching percebes. | :19:59. | :20:02. | |
'The reason why there are so manypeople out today is because tomorrow-is the big seafood festival in Corme, | :20:02. | :20:12. | |
:20:12. | :20:35. | ||
'This is the percebes festival at Corme, | :20:35. | :20:37. | |
'where octopus plays second fiddle to percebes. | :20:37. | :20:47. | |
Well, I've finally got some percebes. | :20:47. | :20:48. | |
It was a long wait, so here'sthe first time to try one. I'll open- one right in front of the lens. | :20:49. | :20:51. | |
Look at that - it looks like a bitof woven material, the foot of it. | :20:51. | :20:56. | |
You just twist the end off, like that, | :20:56. | :20:59. | |
and then, just pull it out.That's the bit you eat. Here goes! | :20:59. | :21:06. | |
Hey, that's really good! | :21:06. | :21:09. | |
It's like lobster claw meat. The end-bit - the bit that goes into the end- of the claw. It tastes like that. | :21:09. | :21:17. | |
But it's a lot firmerand it really does taste of the sea.-It tastes sort of ozoney and, uh... | :21:17. | :21:25. | |
..damn good! I'll have to swill it down with a little bit of... | :21:25. | :21:28. | |
Yeah. Yeah! Very good wine! Yeah, mucho very good! | :21:28. | :21:38. | |
:21:38. | :21:44. | ||
'You know that feeling on a Sunday morning, when perhaps it was a little late the night before, | :21:44. | :21:46. | |
'but you want something a bit physical, yet relaxed and gentle? | :21:46. | :21:50. | |
'The morning after the festival, | :21:50. | :21:52. | |
'I could smell cognac as we waited for a low enough tide to gather cockles. | :21:52. | :22:02. | |
:22:02. | :22:03. | ||
Como se cocina los berberechos aqui? | :22:03. | :22:05. | |
Los berberechos aqui se hacen al vapor. Y despues se echa un poco de limon... | :22:05. | :22:11. | |
'Well, he's sayingthey DON'T serve them in little jars-gathering dust in the pub somewhere. | :22:12. | :22:17. | |
'They cook them with lemon juice, white wine and rice, | :22:17. | :22:22. | |
'or they bake them in an empernado, rather like a pie or pasty. | :22:22. | :22:30. | |
'Everyone wants to discuss seafoodin Spain. I was cooking the classic clam dish, almejas a la marinera, | :22:31. | :22:36. | |
'when these two guys came up and wanted to give me tips!' | :22:36. | :22:40. | |
Do you want to watch how I do it? Es bueno. | :22:40. | :22:47. | |
We start with a bit of onion. | :22:47. | :22:50. | |
Mucho de esto. Mucho cocinar en Espana, aqui. | :22:50. | :22:54. | |
Mi madre, mi abuelita. Really? Mi abuela. Your mother and... | :22:54. | :23:02. | |
I think these chaps are fishermen.They want to know what we're doing. | :23:02. | :23:08. | |
No, you can stay! It's all right. | :23:08. | :23:10. | |
I've been cooking off some onion for about 20 minutes for this almejas a la marinera... | :23:10. | :23:20. | |
:23:20. | :23:21. | ||
..clams in the marinara style. | :23:21. | :23:23. | |
Clams mariniere, if you like. All I'm doing is adding some... | :23:23. | :23:26. | |
Pimenton? Vale, vale. | :23:26. | :23:30. | |
Some paprika to these onions.Just let that cook out a little bit. | :23:30. | :23:35. | |
I'm adding a bit of tomato to this.The paprika's smelling really good. Add two tablespoons of tomato. | :23:35. | :23:43. | |
Sometimes this dish is done withtomato, sometimes it's done without,- but it always has paprika in it, | :23:43. | :23:49. | |
always has onion, and generally,some local Albarino wine, as well. | :23:49. | :23:59. | |
:23:59. | :24:02. | ||
We'll leave that to cook out verynicely, and then I'll add the clams.-It's coming down very, very nicely. | :24:02. | :24:06. | |
That's the basic sauce ready now. I'll add these clams to this. | :24:06. | :24:08. | |
These are local carpet-shell clams,and I'm pleased to have found themhere. You get them all over Europe. | :24:08. | :24:11. | |
They're the best clam in the world! | :24:11. | :24:14. | |
Now we'll let them cook for...as mynew friend said, just four minutes. | :24:14. | :24:19. | |
OK, they're nicely opened. I don't want them to cook any more. I'llput chilli in for background heat. | :24:19. | :24:25. | |
And now, this is typical with thisdish - a little bit of thickening. | :24:25. | :24:30. | |
I'm using beurre manie, | :24:30. | :24:33. | |
which is flour and butter mixed together, just to give the saucea nice thickness, which is typical. | :24:33. | :24:40. | |
I'm not normally in favour of thickening sauces like this, but this is a local dish, | :24:40. | :24:47. | |
and I want to be true to the local way. | :24:47. | :24:51. | |
It just gives it a nice, velvet feel to it. | :24:51. | :24:56. | |
So just leave that to cook away.SHELLS CRUNCH | :24:56. | :24:59. | |
I hope you can hear me - I'm shouting as much as I can! It's thickening up nicely now. | :24:59. | :25:06. | |
That's just about right. | :25:06. | :25:08. | |
Just taste the sauce. Does it need any salt? ..No. | :25:08. | :25:12. | |
There's so much salty liquor in those clams. | :25:12. | :25:16. | |
That's just about there. Just alittle chopped broad-leaved parsley. | :25:16. | :25:22. | |
Stir that in. | :25:22. | :25:30. | |
I think all these mussel, clam, cockle dishes are bestwith just a few scraps of flavour - | :25:30. | :25:35. | |
bit of tomato, parsley, paprika... bit of chilli. Not much else.A good sort of local dish, really. | :25:35. | :25:45. | |
:25:45. | :25:54. | ||
I | :25:54. | :25:54. | |
I say | :25:54. | :25:55. | |
I say that | :25:55. | :26:00. | |
I say that was a great local dish, Rick. I am keen to celebrate | :26:00. | :26:05. | |
regional dish dishes in the country. Now, this is one that brings a | :26:05. | :26:12. | |
smile to most people's faces, it is Eton mess. This is done in a nicer | :26:12. | :26:15. | |
way. Don't you be messing with Eton mess, | :26:15. | :26:21. | |
it is one of my favourites! Right! First thing you do is start | :26:21. | :26:26. | |
off with the meringue. Top tp in here as well, I have | :26:26. | :26:31. | |
sugar and in here too, I will caramelise the sugar for the tops. | :26:31. | :26:37. | |
So this is normal caster sugar in the pan. I will also make a | :26:37. | :26:43. | |
strawberry sauce. Eton mess is obviously strawberry us, -- | :26:43. | :26:47. | |
strawberries, meringue and cream. The strawberries I blend and make a | :26:47. | :26:53. | |
sauce out of it. They get blitzed in there. So, straight in, a tiny | :26:53. | :26:57. | |
bit of icing sugar and a little bit of water. These are English | :26:58. | :27:02. | |
strawberries. They are still in season? Really? Yep. When I was | :27:02. | :27:09. | |
reading about you, 1996 was when the Spice Girls kicked off. You | :27:09. | :27:16. | |
were part of the original line up. One left, you joined it was a | :27:16. | :27:26. | |
massive success. It was like the Beatles! Yes. I went to the | :27:26. | :27:30. | |
audition, but I was ill at the time so I was not able to make it. They | :27:30. | :27:38. | |
picked the five girls, they did not include me or Emma Bunton. I think | :27:38. | :27:44. | |
that they did a little bit of work. Something did not work out. So I | :27:44. | :27:52. | |
was invited back. So from that day I got back into the band. Then Emma | :27:52. | :27:58. | |
joined again. Once it was that five, us five, the chemistry was great. | :27:58. | :28:01. | |
That was when we knew we had something special. | :28:01. | :28:08. | |
I was reading more about it, 53 million albums?! So they say! You | :28:08. | :28:17. | |
couldn't do that now! I think that Theo has 1 million of them. | :28:17. | :28:20. | |
There are probably not that many artists that will do that again, | :28:20. | :28:26. | |
the music industry has change sod much, people don't bias many albums. | :28:26. | :28:34. | |
It was such a massive skres. Almost instantly? It was crazy. From the | :28:34. | :28:39. | |
first single we went in with number three, then to number one and it | :28:39. | :28:44. | |
stayed there for seven weeks. Then every other single. We had three | :28:44. | :28:50. | |
Christmas number ones in the end. Christmas number ones in the end. | :28:50. | :28:54. | |
Have you burnt that?! No, I have not burnt it! You say that the | :28:54. | :28:58. | |
music industry has changed a lot. There are not many people, | :28:58. | :29:02. | |
worldwide, that make it like you did? We were so fortunate to be an | :29:02. | :29:07. | |
international act. We had to break America. That was always the biggie. | :29:07. | :29:15. | |
I think now that is still able to stand me in good stead. It enables | :29:15. | :29:19. | |
me to keep touring and making music. Talking about working, you are | :29:19. | :29:26. | |
doing a new tour that starts this month? Yes. November the 28th. I | :29:26. | :29:32. | |
start in Cologne. Germany, Switzerland, one in Liverpool, one | :29:32. | :29:37. | |
in London, hopefully more next year. Germany is a massive market for | :29:37. | :29:44. | |
you? It is, thankfully. The wonderful germs -- Germans, they | :29:45. | :29:49. | |
have been loyal supporters of mine. It is the second biggest market in | :29:49. | :29:51. | |
the music industry, so a handy one to have. | :29:52. | :29:57. | |
Now, I have the meringue here. The way to do this is basically take a | :29:57. | :30:06. | |
little bit of paper, pret that down. That's a good trick?! You don't | :30:06. | :30:12. | |
want to fly all over. Then all you do that, straight in the oven? | :30:12. | :30:19. | |
you put vinegar in your eggs? vinegar and corn flower will make | :30:19. | :30:25. | |
it sticky. -- cornflour. | :30:25. | :30:32. | |
I have my strawberries. I am going to dip this in there. | :30:32. | :30:38. | |
Now, the new tour starts with the new album. Your fifth solo album? | :30:38. | :30:43. | |
Yes. The third on your own label? Yes. | :30:43. | :30:47. | |
Is that because the music industry has changed? Is it easier to do it | :30:47. | :30:53. | |
yourself? Why is that? I thought it would be a good thing to do. When I | :30:53. | :30:58. | |
was released from my contract with Virgin Records, I had options. I | :30:58. | :31:02. | |
could have maybe signed with another major, gone with an | :31:02. | :31:06. | |
independent, but, of course, the Spice Girls were successful and, | :31:06. | :31:11. | |
luckily, I got a few quid out of that. I thought it would be fun to | :31:11. | :31:15. | |
do my own thing and have complete creative control and do the exact | :31:15. | :31:18. | |
opposite to everything I had done before. | :31:18. | :31:24. | |
The new album is something different, there is a lot more | :31:24. | :31:28. | |
electronic stuff? The electronic element is the most different thing, | :31:28. | :31:35. | |
but this album reminds me of the first album, Northern Star. It is a | :31:35. | :31:40. | |
pop album, but there is also a bit of rock, a little bit of dance. | :31:40. | :31:47. | |
It is a great album for the car. I was listening to, it track three | :31:47. | :31:53. | |
is great! You know your stuff. I am really excited about this. It could | :31:53. | :31:59. | |
be my best ever album. You write your songs, they are | :31:59. | :32:03. | |
genuinely, all of the songs are yours? Well, from day one, even | :32:03. | :32:11. | |
with the Spice Girls we co wrote everything. It is important for me | :32:11. | :32:15. | |
to have my input. And you have been dabbling in | :32:15. | :32:21. | |
acting, the theatre, with Blood Brothers? Do you want to do more of | :32:21. | :32:27. | |
that? Yes. I would love to do TV acting. In this country we have | :32:27. | :32:30. | |
fantastic dramas. Carry on talking, you did not see | :32:30. | :32:34. | |
this bit! That is something that I would like to have a go at. | :32:34. | :32:41. | |
You could take over a bit of this... Look at the state of that?! It's | :32:41. | :32:48. | |
Eton mess for a reason! There you It looks really nice! This is the | :32:48. | :32:55. | |
diet vefrgs! -- version. You can't go wrong with cream, | :32:55. | :33:01. | |
strawberries and meringue! It must be difficult to talk and cook and | :33:01. | :33:07. | |
present at the same time, but you have been doing it for a while, so | :33:07. | :33:12. | |
you should be better than that! Right, I was going it carry on! But | :33:12. | :33:18. | |
you could take over from this show when I'm off? Fancy that? I do like | :33:18. | :33:22. | |
cooking. My mum's here today. She's a very good cook. | :33:22. | :33:28. | |
I know. That is why I'm nervous. She is sat over there, watching. | :33:28. | :33:33. | |
Right, we get more of this. So you kind of layer it up as you go. | :33:33. | :33:39. | |
We have another passion that we share, don't we? As well as | :33:39. | :33:49. | |
:33:49. | :33:49. | ||
cooking? Cars! Your broth ser a big, big driver! -- your brother is a | :33:49. | :33:59. | |
:33:59. | :34:03. | ||
big, big driver! Go on. My brother races in the British | :34:03. | :34:09. | |
Racing Touring Championship. Have you seen it? I have seen it. | :34:09. | :34:15. | |
I was there when I saw Jason. I was disappointed he did not win | :34:15. | :34:25. | |
:34:25. | :34:27. | ||
this year. Right, you stick the strawberries | :34:27. | :34:31. | |
on the top. That does look fantastic. So | :34:31. | :34:37. | |
delicately placed. That is for are me! Mine?! Where do I begin. | :34:37. | :34:46. | |
Eton mess, dive into that. None of that fancy pasta in there! I have | :34:46. | :34:51. | |
to make everyone think I'm a delicate lady that doesn't eat like | :34:51. | :34:57. | |
a pig. OK. Awesome! The caramelised, whatever, | :34:57. | :35:04. | |
the sugary burnt stuff on the top the sugary burnt stuff on the top | :35:04. | :35:08. | |
is... It covers up the broken bit. Right, what are we cooking for | :35:08. | :35:13. | |
Melanie the end of the show, it could be food heaven, scallops pan | :35:13. | :35:15. | |
fry and serve with an apple and potato rosti, a few sauteed figs | :35:16. | :35:20. | |
and a red wine sauce. Or it could be food hell. Duck. I'm going to | :35:20. | :35:27. | |
roast the duck breast, and that will be pan fry and serve with an | :35:27. | :35:30. | |
apple and potato rosti, a few sauteed figs and a red wine sauce. | :35:30. | :35:37. | |
Some of you get to decide what is on the menu today, Theo, what have | :35:37. | :35:44. | |
you decided? Oh, I think scallops. Heather? It could be scallops. | :35:44. | :35:49. | |
Now, it is time to return to the Great British Menu final. The | :35:49. | :35:54. | |
judges are joined by Marcus Wareing. I hope he is hungry. There is | :35:54. | :35:59. | |
enough meat on this plate to satisfy Henry VIIIth. Check this | :35:59. | :36:09. | |
:36:09. | :36:09. | ||
Perfectionist Lisa's first into the- whose main course took him all | :36:09. | :36:11. | |
All right there, chef? Yeah, I travel lightly! | :36:11. | :36:12. | |
He's first to cook today and desperate to prove his worth, | :36:12. | :36:14. | |
having failed to secure a top-three finish so far. | :36:14. | :36:18. | |
Tom's hoping his roast hog with salt-baked potatoes, apple sauce and cider | :36:18. | :36:20. | |
will reach the same dizzying heights it achieved in the heats, but he can't afford to be complacent. | :36:20. | :36:30. | |
:36:30. | :36:31. | ||
He's cooking with two of yesterday's star players, who mean business. | :36:31. | :36:33. | |
Is that a barbecue as well, chef? I'm doing a barbecue, aye. | :36:33. | :36:34. | |
Battle of the barbecues. | :36:34. | :36:34. | |
But Tom has a secret weapon of his own. How are we doing, chaps? | :36:34. | :36:36. | |
Come on in, you know the way. | :36:36. | :36:37. | |
Is there a petting zoo in there? Huh? What's going on? | :36:37. | :36:47. | |
:36:47. | :36:47. | ||
Rivals Michael and Lisa are also throwing everything at the sharing brief. | :36:47. | :36:49. | |
Their specially adapted indoor barbecues have made for a smoking hot kitchen, and Tom's not happy. | :36:49. | :36:52. | |
Everything's getting covered in ash, guys. Sorry! | :36:52. | :36:57. | |
I'm about to plate up. | :36:57. | :36:58. | |
He's got no choice but to plough watched closely by | :36:58. | :37:03. | |
He gets his rolled belly on the platter with his trotters, | :37:03. | :37:05. | |
strains his gravy and adds his pig's-head fritters. | :37:06. | :37:10. | |
Finally, he delivers it to the pass with his salad, sides and all-important cider. | :37:10. | :37:20. | |
:37:20. | :37:25. | ||
I think that looks fantastic down the end. It really does. | :37:25. | :37:26. | |
Let's just break this up. | :37:26. | :37:27. | |
Well, this does look good. | :37:27. | :37:30. | |
Well, it's a dish for sharing, isn't it? | :37:31. | :37:32. | |
It gets everything moving backwards- and forwards, up and down the table. | :37:32. | :37:34. | |
Bit of cider, bit of gravy, bit of apple sauce. | :37:34. | :37:35. | |
Really satisfying, isn't it? | :37:35. | :37:36. | |
The first marked change is in the quality of the potato. | :37:36. | :37:38. | |
There's a big, earthy, potatoey flavour. | :37:38. | :37:40. | |
Gosh. Wow. | :37:40. | :37:42. | |
I feel like I could just not bother with the other seven, just carry on with eating this. | :37:42. | :37:46. | |
This is absolutely delicious. Really, really, really good. | :37:46. | :37:56. | |
:37:56. | :37:58. | ||
An incredible start for Tom. | :37:58. | :37:59. | |
How will Scotland's Michael Smith measure up? | :37:59. | :38:02. | |
He made the top three yesterday and is hoping to repeat that today | :38:02. | :38:04. | |
with his barbecue mixed grill of lamb, which the judges lapped up in the heats. | :38:04. | :38:14. | |
:38:14. | :38:14. | ||
Undeterred, Michael puts burnt-out smoking embers into his indoor | :38:14. | :38:16. | |
barbecue, piles it high with kebabs, ribs and chops... To go, yeah? | :38:16. | :38:18. | |
And gets it to the pass with his summer-inspired side dishes. | :38:18. | :38:19. | |
OK. | :38:19. | :38:21. | |
Coleslaw, potatoes and the meat. | :38:21. | :38:22. | |
I think that's job done. | :38:22. | :38:29. | |
Oh, yum! | :38:29. | :38:31. | |
It is fun, and it is great theatre. | :38:32. | :38:36. | |
Wow, that chop is just sensational. | :38:36. | :38:41. | |
When you see food on a barbecue, it's glistening with the fat coming | :38:41. | :38:43. | |
out and the smell and everything, and it is missing the shine. | :38:43. | :38:46. | |
I agree with you, it lacks that sort of sparkle, | :38:46. | :38:48. | |
the polish you get from a possibly more highly finished dish. | :38:48. | :38:57. | |
What they will be hit by is the quality of the meat. | :38:57. | :39:01. | |
Lancashire's Lisa Allen | :39:01. | :39:02. | |
is up next, a returning champion with two courses already in the top three. | :39:02. | :39:05. | |
She's looking to score a hat-trick with her barbecued chicken, beans | :39:05. | :39:06. | |
and bread, a no-nonsense dish she thinks will raise a smile. | :39:06. | :39:16. | |
She is serving her chicken with chorizo beans, tear and share bread- and loaded potato skins, a new | :39:16. | :39:18. | |
addition she hopes will demonstrate- her skill, with a beer bottle of gravy designed for sharing. | :39:18. | :39:28. | |
They're going to fight over who does the wishbone. | :39:28. | :39:29. | |
I hope so. OK. Brilliant. | :39:29. | :39:39. | |
:39:39. | :39:42. | ||
Oh, look, that looks much better. | :39:42. | :39:51. | |
I do really love the skin of the baked potato. | :39:51. | :39:52. | |
It has that sort of crunchiness of really good crackling | :39:52. | :39:53. | |
and that earthiness of potato. | :39:53. | :39:55. | |
It reminds you of a sort of family feast. | :39:55. | :39:56. | |
I sort of feel it's style over content. | :39:56. | :39:57. | |
I think the chicken is very nice, really well prepared. | :39:57. | :39:58. | |
I don't think it has a sense of occasion to it. | :39:58. | :39:59. | |
I don't think the sort of wow factor is there. | :39:59. | :40:07. | |
The chicken, for me, is a little bit dry, but I agree - as a special occasion. | :40:07. | :40:08. | |
it's not quite there. | :40:08. | :40:09. | |
You know what I think is the best thing about this? | :40:09. | :40:11. | |
Is the bread dipped in the gravy. | :40:12. | :40:13. | |
I'm not sure that bread dipped in gravy is quite the dish I want as a main course | :40:13. | :40:14. | |
for the people's banquet. | :40:15. | :40:22. | |
First timer Paul is next into the kitchen, | :40:22. | :40:23. | |
up against self-taught Aktar Islam, another newcomer. | :40:23. | :40:27. | |
Paul's cooking first and looking to turn heads | :40:27. | :40:29. | |
with an ambitious piggy platter using four different cuts, | :40:29. | :40:31. | |
including pigs' ears served with three different side dishes. | :40:31. | :40:40. | |
Paul knows he must deliver both today and has adapted his black pudding sausage roll | :40:40. | :40:42. | |
and added pigs in blankets to his technical platter. | :40:42. | :40:44. | |
Do you think this is the year for pork, then? Yep. | :40:44. | :40:48. | |
Having last year's champion Tom eyeing up his pork dish only adds to the pressure. | :40:48. | :40:50. | |
And they're all wondering if he's bitten off more than he can chew. | :40:50. | :40:52. | |
Perfecting clotted cream mash, black pudding sausage roll, | :40:52. | :40:55. | |
pigs in blankets, chops and crackling | :40:55. | :40:58. | |
has put him behind schedule. | :40:58. | :41:02. | |
Ignoring the clock, he throws some lettuce leaves into a pan | :41:03. | :41:04. | |
with peas and bacon to inject colour, | :41:05. | :41:08. | |
dresses the plate with vibrant pea shoots | :41:08. | :41:11. | |
and finally gets it to the pass. | :41:11. | :41:15. | |
Sorry I'm late. | :41:15. | :41:24. | |
Now that's what I call a pig dish. | :41:24. | :41:26. | |
Oh, it's black pudding sausage roll. | :41:26. | :41:28. | |
Marcus, do you recognise the level of skill? | :41:29. | :41:31. | |
Yes, I do. When it arrived, it looked stunning. | :41:31. | :41:37. | |
It was pretty breathtaking. You can see the skill of the chef. | :41:37. | :41:38. | |
What I really like is that it looks great on the plate. | :41:38. | :41:40. | |
That's one, two, three, four, five, six different elements to be cooked separately. | :41:40. | :41:43. | |
Can you do that for 100? Yes. | :41:43. | :41:49. | |
I think the black pudding is absolutely fantastic. | :41:49. | :41:59. | |
:41:59. | :42:00. | ||
Is it a dish to share?There's no sort of involvement in it. It's all done for you. | :42:00. | :42:06. | |
Marcus, look, you don't have to defend the dish. We like it. | :42:06. | :42:08. | |
So Paul's pork platter has caused a bit of a stir. | :42:08. | :42:09. | |
Will his fellow competitors feel the same way? | :42:09. | :42:15. | |
How will self-taught Aktar fare in comparison? | :42:15. | :42:19. | |
He's confident his slow roast shoulder of lamb | :42:19. | :42:20. | |
with cashew nut gravy, | :42:20. | :42:23. | |
which scored a nine in the regional heats, | :42:23. | :42:24. | |
should be a shoo-in for a top three ranking today. | :42:24. | :42:27. | |
His marinated and slow roasted shoulder depends on perfect spicing. | :42:27. | :42:28. | |
Having also cooked lamb, | :42:28. | :42:30. | |
Michael's keen to get the measure of his self-assured rival. | :42:30. | :42:32. | |
What's the marinade? I've got raw papaya, garlic and ginger paste, Kashmiri chilli, | :42:32. | :42:35. | |
we've got cumin, coriander, garam masala... | :42:35. | :42:42. | |
The smells coming off that is amazing. | :42:42. | :42:45. | |
As he plates up his lentils and cauliflower in new, shiny copper bowls | :42:45. | :42:49. | |
and finally gets the lamb out of the oven, Paul can only look on nervously. | :42:49. | :42:53. | |
That smells amazing. Hope it tastes amazing. | :42:54. | :42:57. | |
It's a cooking technique usually confined to the winter, | :42:57. | :42:59. | |
but one that Aktar thinks perfect for our summer banquet. | :42:59. | :43:05. | |
His lamb goes onto its special serving dish, | :43:05. | :43:08. | |
and it's ready to meet its fate. | :43:08. | :43:18. | |
:43:18. | :43:21. | ||
Wow. | :43:21. | :43:23. | |
And here, rice.I think you'll find that's biriyani. | :43:23. | :43:25. | |
It's got rice on top and lamb underneath. | :43:25. | :43:28. | |
What do you think? It smells delicious. | :43:28. | :43:33. | |
Is there any meat at the bottom of the pot? Or is it just rice in the pot? | :43:33. | :43:35. | |
Just rice. | :43:35. | :43:36. | |
Oh. Another disappointment. | :43:36. | :43:38. | |
You are such an old grump. Honestly, Matthew, | :43:38. | :43:42. | |
Listen, this smells exactly as I remember it - | :43:42. | :43:44. | |
very spicy and herbal and interesting. | :43:44. | :43:51. | |
I'm eating the curry. It's a great curry, it's a lovely curry, | :43:51. | :43:54. | |
but it's not... I'm not holding my Union Jack and shaking it in the air. | :43:54. | :43:55. | |
Sorry. | :43:55. | :44:05. | |
:44:05. | :44:06. | ||
You | :44:06. | :44:06. | |
You can | :44:06. | :44:07. | |
You can see | :44:07. | :44:11. | |
You can see highway the remaining chefs get on in 20 minutes. Still | :44:11. | :44:15. | |
to come this morning on Saturday Kitchen, Keith Floyd is in the | :44:15. | :44:19. | |
Black Country. Helping a woman make something called a groaty pudding. | :44:19. | :44:26. | |
That is washed down with lots much ale. Of course. We hope that both | :44:26. | :44:29. | |
Bryn and Theo have poached better omelette making skills from | :44:30. | :44:35. | |
somewhere. They have to beat the table-topping | :44:35. | :44:40. | |
time of Paul Rankin. See them go head-to-head later on. What are we | :44:40. | :44:50. | |
:44:50. | :44:51. | ||
cooking for Melanie at the end of the show it could be scallops w | :44:51. | :44:53. | |
with pickled vegetables, a lime butter sauce, small cubes of mango | :44:53. | :45:00. | |
and a few fresh herbs. Or there could be duck, pan fry and | :45:00. | :45:03. | |
serve with an apple and potato rosti, a few sauteed figs and a red | :45:03. | :45:07. | |
wine sauce. Now, cooking for us now is the | :45:07. | :45:10. | |
brilliant Bryn Dwyfor Williams. Great to have you with us back on | :45:10. | :45:15. | |
the show. So, on the menu, we have beef cheeks? Yes, braised beef | :45:16. | :45:17. | |
beef cheeks? Yes, braised beef cheeks with parsley salad. | :45:17. | :45:21. | |
So, what we are going to do first, obviously this is the whole cheek | :45:21. | :45:27. | |
of the beef. Sometimes they call them chaps. They have been skinned | :45:27. | :45:33. | |
off. Cut them in half, you can get two portions out of each cheek. In | :45:33. | :45:41. | |
there put onions, carrots, bay leaf and thyme. All of the marinating | :45:41. | :45:44. | |
herbs. Purposer corns as well. Keep it | :45:44. | :45:48. | |
fairly big. We are marinading it for 24 hours. That is what we are | :45:48. | :45:51. | |
going to do. Now, the beef cheeks, they come | :45:51. | :45:58. | |
from the butchers like that? There is a membrane on the outside. 7 so | :45:58. | :46:03. | |
you take the outer skin off. There is a big piece of sinew running | :46:03. | :46:09. | |
through, but when you are cooking it after three hours it literally | :46:09. | :46:15. | |
falls apart. That is what we want. Is this ale? This is ale. Being a | :46:15. | :46:18. | |
bit more British. Let's keep on going on that front. | :46:18. | :46:24. | |
In the fridge? In the fridge. I'll leave you to wash your hands | :46:24. | :46:29. | |
and stuff. Cover it, put it in the fridge for | :46:29. | :46:36. | |
24 hours. There should be one in there from earlier on. | :46:36. | :46:46. | |
:46:46. | :46:47. | ||
Then we drain this off. You can seal all of the beef, this is a | :46:47. | :46:51. | |
one-pot wonder. You literally put everything into one pan. | :46:51. | :46:56. | |
So, I seal the beef. It is important. Get lots of | :46:56. | :47:00. | |
caramelisation on there. That is where the flavour is. If you don't | :47:00. | :47:04. | |
caramelise it, there is a pale sauce at the end of it. Put a bit | :47:04. | :47:11. | |
of oil on it. Smoking! The same thing with the vegetables we have | :47:11. | :47:16. | |
drained off. We are going to roast them off. Again, get all of the | :47:16. | :47:20. | |
caramelisation, the colour on there. It is colouring the veg that is | :47:20. | :47:24. | |
important. A lot of people colour the meat, but the veg is cibl as | :47:24. | :47:28. | |
well. Yes, it is full of sugar, it is | :47:28. | :47:30. | |
very, very important to colour the veg. | :47:30. | :47:38. | |
Then, what we are going to do after, a flame grill, and after we will | :47:38. | :47:40. | |
literally, turn this down a little bit. | :47:40. | :47:47. | |
So, you are browning the meat, see that is nicely browned on the top? | :47:47. | :47:56. | |
Yes. Season all of the vegetables. We are going to do a mashed potato. | :47:56. | :48:00. | |
I was asked what I should do, I thought mash and you can put as | :48:00. | :48:06. | |
much butter as you like in the mash! There, you go! So, I will | :48:07. | :48:10. | |
steal a bit of butter from you now to caramelise the vegetables. What | :48:10. | :48:15. | |
we are doing, as we caramelise the vegetables, James, we pour the | :48:15. | :48:19. | |
liquid into the pan with the beef cheeks. What will happen it will | :48:19. | :48:24. | |
reduce, there will be a lot of flavour from the ale into the | :48:24. | :48:29. | |
cheeks. So, a lot of time you throw the | :48:29. | :48:34. | |
marinade away? No! Use it. It is very important. It keeps everything | :48:34. | :48:40. | |
in the bowl to help to create the dish. So, in with the stock to | :48:40. | :48:44. | |
cover. Now always at Odette's, your | :48:44. | :48:49. | |
restaurant, you never seem to stand still, you are building now? We are | :48:49. | :48:54. | |
starting next week a private dining room with a kitchen within the | :48:54. | :49:00. | |
dining room so you can see the chefs cooking the food or not, | :49:00. | :49:06. | |
wherever you want to be. We are doing cooking lessons as well. | :49:06. | :49:12. | |
So, a cookery school. That is what we are doing. It is all because of | :49:12. | :49:18. | |
the customers and what they ask us. They are always asking if we can do | :49:18. | :49:25. | |
cookery lessons and private dining. So this is basically giving the | :49:25. | :49:32. | |
customers what they are asking for. That can't be enough butter? Take | :49:32. | :49:38. | |
the spuds out and get more butter. More butter. We never run out on | :49:38. | :49:43. | |
this show! In the pan, James, we have the beef, vegetables, the al, | :49:43. | :49:49. | |
e, stock to cover and bring it to the boil and place it in the oven, | :49:49. | :49:57. | |
a low oven. You need it on 160 to braise nice and slowly. This takes | :49:57. | :50:05. | |
three to four hours to cook. Because you are leaving them in a | :50:05. | :50:13. | |
bigger piece? And with the sinew. The more the muscle, the longer. A | :50:13. | :50:19. | |
fillet of beef takes three or four minutes, there is no muscle, | :50:19. | :50:26. | |
because of the cheeks, it is a lot of muscle, it takes a long time for | :50:26. | :50:30. | |
the fibres to break down. After the three to four hours we should have | :50:30. | :50:34. | |
a pot full of flavour. That's what we are going to do now. | :50:34. | :50:41. | |
How much time do we have? Your mum is nodding her head! Do you like | :50:41. | :50:51. | |
:50:51. | :50:55. | ||
beef, Mel? I do, yes. Can I check, is the cheek from its face? Yes, | :50:55. | :51:03. | |
not its bum! To go with this, we are doing a shallot and parsley | :51:03. | :51:11. | |
salad. Literally just raw shallots, sliced through, into a bowl. Add a | :51:11. | :51:18. | |
little bit of lemon juice to break down. It helps to lose the rawness | :51:18. | :51:23. | |
of the shallots. Add a squeeze of lemon juice. | :51:23. | :51:27. | |
One thing I like about your cooking, you stick with the traditional | :51:27. | :51:33. | |
stuff? A lot of people are going into fancy ingredients, in the bag | :51:33. | :51:38. | |
cooking, you are a purist? We do a lot of that, but we don't tell | :51:38. | :51:43. | |
anybody! We do a lot... I was trying to big you up there! I know. | :51:43. | :51:53. | |
:51:53. | :51:58. | ||
I was troo, I -- I want to cook in a traditional American, but we do | :51:58. | :52:02. | |
the fancy stuff now and again. It surprises people. People think we | :52:03. | :52:07. | |
are a classic everything, but we do try to surprise people as well. | :52:07. | :52:12. | |
So, do you want me to reduce this sauce? Just a little bit. In here | :52:12. | :52:17. | |
are the shallots, the lemon juice... Don't forget that all of the | :52:17. | :52:21. | |
recipes are on the website at bbc.co.uk/saturdaykitchen. | :52:21. | :52:26. | |
Right, that is the sauce coming down. | :52:26. | :52:31. | |
Not as fast as that alt home, obviously, you can't see anything. | :52:31. | :52:37. | |
Now we take a piece of the beef out. It goes into the bowl. | :52:37. | :52:41. | |
Where is your mash? The mash is coming. | :52:41. | :52:44. | |
We need a nice big spoon for the mash. | :52:44. | :52:50. | |
. Let's use this one. So, a big spoonful of mash. | :52:50. | :52:57. | |
You need lots of butter! The more butter the better! The butter holds | :52:57. | :53:02. | |
the potato? I worked for a chef, he said that the potato is there to | :53:02. | :53:07. | |
stop the butter from splitting. Words of wisdom to me. So, to | :53:07. | :53:13. | |
finish off the dish, a little bit of parsley and shallot. | :53:13. | :53:20. | |
I will let you do a chefy drizzle. I will literally pour in the sous | :53:20. | :53:25. | |
around the beef. What more do you want on a winter's night? Braised | :53:25. | :53:35. | |
beef cheeks with parsley salad. fantastic douse this look. | :53:35. | :53:40. | |
-- how fantastic does that look?! I know that it looks delicious, I | :53:40. | :53:45. | |
know that it will taste as good as it looks. Dive into that. The food | :53:45. | :53:51. | |
keeps coming. You have a long day, you are on X Factor? I am. You get | :53:51. | :53:54. | |
to watch the live show and chat about it later. | :53:54. | :53:59. | |
I am normally asleep by then, but what do you reckon to that? I love | :53:59. | :54:08. | |
So tender. It is incredible. Great if you can find it, the | :54:08. | :54:14. | |
butcher can help you? Just ask around. The becher or -- the | :54:14. | :54:19. | |
butcher or the supermarket. Let's go back to Susie Barrie to | :54:19. | :54:25. | |
see what she has showsen to go with Bryn's cheeks. | :54:25. | :54:30. | |
Bryn's beef cheeks are brazed in beer. One option is to go for a ral | :54:30. | :54:35. | |
tasty glass of beer to drink with them. Something like that, that | :54:35. | :54:40. | |
compliments the dish's rustic meatiness perfectly, but another | :54:40. | :54:44. | |
ideal match for this recipe is a full flavoured red wine. I'm | :54:44. | :54:48. | |
looking for something with enough fruit roundness to cope with the | :54:48. | :54:52. | |
meat and a good pepperey kick to pick up on the savoury notes in the | :54:52. | :54:59. | |
dish. Where better to find that, than in France's southern Rhone | :54:59. | :55:03. | |
Valley. So, here it is, the Cotes du Rhone- | :55:03. | :55:12. | |
Villages 2010. It will be fantastic with Bryn's brazed beef. | :55:12. | :55:16. | |
-- braised beef. This works brilliantly with slow | :55:16. | :55:20. | |
cooked meat. The amazing thing about the wine, it smells like the | :55:20. | :55:26. | |
dish. It is full of lovely pepperey, meaty skrents! The reason that is | :55:26. | :55:31. | |
goes so well with Bryn's dish, although the braised beef cheek is | :55:31. | :55:35. | |
meaty, it is also meltingly soft in terms of texture and flavour. This | :55:35. | :55:40. | |
wine copes with the meat without being too heavy for the overall | :55:40. | :55:47. | |
dish. The pepper picks up on the salad and the savoury-sweet flavour | :55:47. | :55:57. | |
:55:57. | :55:58. | ||
is the ideal match for the mash, thetime and the -- the thyme and | :55:58. | :56:01. | |
the winter veg. This is enough to keep everyone | :56:01. | :56:06. | |
happy! I am happy, I have the food in front of me. What do you think | :56:06. | :56:11. | |
of the wine to go with it? Nice and spicy, a very, very good | :56:11. | :56:15. | |
combination. Theo? Beautiful, the wine, the | :56:15. | :56:20. | |
richness, with the beef and the mashed potato is really good. | :56:20. | :56:25. | |
You could serve beer with it. Have a pint with it. | :56:25. | :56:30. | |
But it is nice and light. Not heavy at all. | :56:30. | :56:37. | |
Unless you eat a plateful of mashed potato with it! Now, you could be | :56:37. | :56:43. | |
here with us on the chef's table, just write to us. Don't forget to | :56:43. | :56:47. | |
put a stamp on your envelopes, please. Now, back to the Great | :56:48. | :56:51. | |
British Menu to see how the remaining chefs going got on | :56:51. | :57:01. | |
:57:01. | :57:04. | ||
in the kitchen are Andrew Pern Northern Ireland's Chris Fearon, | :57:04. | :57:07. | |
Chris began the week on a high with a top-three spot, | :57:07. | :57:09. | |
then crashed into last place with his fish course. | :57:09. | :57:12. | |
His "ode to pork" includes belly fritters, loin chops, | :57:12. | :57:14. | |
black pudding tarts, ribs and crackling. | :57:14. | :57:18. | |
Chris and Andrew are both cooking pork | :57:18. | :57:19. | |
and the pressure to outperform the others has been building all day. | :57:19. | :57:21. | |
Hopefully the judges aren't pigged out by now. | :57:21. | :57:23. | |
The end of the day. | :57:23. | :57:25. | |
They're keeping a beady eye on each other's dishes. | :57:25. | :57:26. | |
Andrew's determined to bag his top three, | :57:26. | :57:27. | |
Chris desperate for another. | :57:27. | :57:37. | |
With the clock ticking, he throws his potato salad together, | :57:37. | :57:38. | |
carves his loin chops, and starts dressing his board | :57:39. | :57:40. | |
with his black pudding tarts, ribs and fritters. | :57:40. | :57:41. | |
Phil, really, really, really. | :57:41. | :57:42. | |
Quick, quick, quick. Moving fast now. | :57:42. | :57:44. | |
And, with a final flourish, delivers it to the pass. | :57:44. | :57:48. | |
OK? | :57:48. | :57:50. | |
Nice, I'm happy with that. | :57:50. | :58:00. | |
:58:00. | :58:05. | ||
Mmm! Pick and mix. | :58:05. | :58:06. | |
It looks great. It looks like a lot of passion has gone into it. | :58:06. | :58:07. | |
I quite like all the detail on it. | :58:07. | :58:09. | |
It looks like someone's made a lot of effort. | :58:09. | :58:10. | |
It definitely has the wow factor. | :58:11. | :58:13. | |
This looks really pretty. | :58:13. | :58:15. | |
I'm so glad to see the salad because there wasn't any last time. | :58:15. | :58:18. | |
I think there's a number of elements here which are very good, | :58:18. | :58:21. | |
and there are a number of elements which are mediocre. | :58:21. | :58:25. | |
Tell us which is which. I think the ribs are mediocre. | :58:25. | :58:28. | |
Having that much fat left on the chop just doesn't feel right. | :58:28. | :58:34. | |
How could he have made this loin taste better? | :58:34. | :58:36. | |
He needs to have rendered the fat down. | :58:37. | :58:38. | |
He is a brasserie chef and he is upagain some top-quality guys in there. | :58:38. | :58:41. | |
I think it's showing in this dish | :58:41. | :58:43. | |
because the execution, the finer details, for me are missing. | :58:43. | :58:53. | |
:58:53. | :58:55. | ||
Welshman Hywel Jones is next, | :58:55. | :58:57. | |
a Michelin-starred new boy who wowed with his starter, | :58:57. | :59:00. | |
Today, he's banking on his Wellington, made with Welsh venison, | :59:00. | :59:01. | |
a classic dish the judges had mixed- feelings about in the heats. | :59:01. | :59:06. | |
Hywel's so far impressed, with flawless Michelin-starred skill, | :59:06. | :59:08. | |
but today, his old school methods have raised a few eyebrows. | :59:08. | :59:18. | |
Is that a Wellington there? It's a venison Wellington, yeah. | :59:18. | :59:19. | |
So you've done that in puff? | :59:19. | :59:20. | |
Because at the moment, a lot of people are doing it in the brioche, | :59:20. | :59:21. | |
because you get a nice, crisp... | :59:21. | :59:23. | |
At the end of the day, a Wellington's a Wellington. | :59:23. | :59:25. | |
I think the trick is to get the meat sealed off properly really well... | :59:25. | :59:29. | |
It needs a hot oven, yeah. | :59:29. | :59:30. | |
Otherwise, obviously, it'll make the pastry soggy. | :59:30. | :59:35. | |
Cooking his meat blind needs precision timing, | :59:35. | :59:38. | |
and he's relying on his one concession to gadgetry to get it spot-on. | :59:38. | :59:43. | |
Against the clock, there's no time to rest the finished dish | :59:43. | :59:46. | |
before serving it up with juniper gravy | :59:46. | :59:49. | |
and his pea and girolle accompaniment. | :59:49. | :59:59. | |
:59:59. | :00:08. | ||
Swinging party(!) You are such snobs! | :00:08. | :00:10. | |
It's hardly good times, is it? | :00:10. | :00:12. | |
There's a lot of juice coming out of this. | :00:12. | :00:14. | |
It might be just a little bit on the overdone side, I think. | :00:14. | :00:16. | |
Wellington pastry | :00:16. | :00:18. | |
should be a little bit soggy on the inside, which this is, | :00:18. | :00:21. | |
and really crisp and crunchy on the outside. | :00:21. | :00:27. | |
Actually, that pastry is really not cooked, it's awful. | :00:27. | :00:29. | |
It's not good. I just don't understand Hywel, | :00:29. | :00:33. | |
I think the presentation was fine...- The presentation's rubbish! | :00:33. | :00:35. | |
If we put that to one side,we're not eating the presentation, what about the food? | :00:35. | :00:37. | |
I do not think it's a good Wellington. | :00:37. | :00:39. | |
I think the meat is perfectly well-cooked, | :00:39. | :00:41. | |
I don't want it cooked more than that. | :00:41. | :00:43. | |
You said that's a good piece of venison, you think it's fine? | :00:43. | :00:45. | |
No, I said it was properly cooked. I don't think it is. | :00:45. | :00:50. | |
Do you like it or not? | :00:50. | :00:52. | |
My table is covered in blood and juice. | :00:52. | :00:54. | |
There's enough techniques today to stop that from happening. | :00:54. | :00:56. | |
I'm sorry, I can't accept a chef that can put a piece of meat | :00:56. | :00:59. | |
in front of us that I don't think he's tasted. It's not good quality meat. | :00:59. | :01:04. | |
We're splitting hairs. On all levels, this dish isn't good enough. | :01:04. | :01:14. | |
Last up, it's Andrew Pern. | :01:14. | :01:17. | |
Despite strong competition on the pork front, | :01:17. | :01:19. | |
Andrew reckons his suckling pig platter, | :01:19. | :01:20. | |
with black pudding Scotch eggs, is a cut above the rest. | :01:20. | :01:30. | |
:01:30. | :01:37. | ||
He knows he has to deliver the dish of his life, a main course | :01:37. | :01:38. | |
to rival Tom and Paul's, who are eager to catch a sneaky preview. | :01:38. | :01:39. | |
How you doing, mate, all right? Yeah, good. | :01:39. | :01:41. | |
Thought I would come out, check out the... Pork fest. | :01:41. | :01:43. | |
The more they uncover, the more worried they look. | :01:43. | :01:44. | |
Black pudding Scotch eggs. Black pudding, as well. | :01:44. | :01:46. | |
And little pork pies. | :01:46. | :01:48. | |
Pork pies, as well? Pork pies and pickle. | :01:48. | :01:50. | |
Apple and vanilla chutney to go on top of the pork pies. | :01:50. | :01:56. | |
Andrew's staying focused as he positions his pig's head | :01:56. | :01:57. | |
in pride of place and, watched by his speechless rivals, | :01:57. | :02:00. | |
piles on his black pudding Scotch eggs, pork pies, ribs and crackling. | :02:00. | :02:05. | |
And with a splash of gravy, delivers the final blow. | :02:05. | :02:12. | |
It's a feast. | :02:12. | :02:18. | |
Now there's a dish that deserves a fanfare. | :02:18. | :02:20. | |
Oh, look at that, oh! | :02:20. | :02:22. | |
We're back! | :02:22. | :02:24. | |
Yeah, we're back in the race. | :02:24. | :02:26. | |
You need plenty of people serving this out, don't you? | :02:26. | :02:29. | |
That's part of the fun. | :02:29. | :02:30. | |
No, I agree with you, this is why it's a very interactive dish. | :02:31. | :02:35. | |
I've been looking forward to a piece of pork all day! | :02:35. | :02:42. | |
The crackling doesn't work. It doesn't. | :02:42. | :02:45. | |
Too thick... | :02:45. | :02:47. | |
and too hard...and too greasy. | :02:47. | :02:51. | |
I feel a bitter sense of betrayal on the crackling front. | :02:51. | :02:55. | |
I'm slightly saddened by this dish now. | :02:55. | :02:59. | |
I don't think any of the single items on the plate | :02:59. | :03:01. | |
is anywhere near as good as when we had it before. | :03:01. | :03:04. | |
The ribs are a little too sweet, aren't they? Yeah, and they had a lot more flavour before. | :03:04. | :03:08. | |
The egg before was just far superior. | :03:08. | :03:13. | |
Marcus, what do you think of this dish? | :03:13. | :03:14. | |
It looked incredible.I love the board, I love the ribs. | :03:14. | :03:17. | |
The centrepiece, the actual loin itself, is very nice. | :03:17. | :03:21. | |
And it's very hard to get that piece | :03:21. | :03:23. | |
crackling all the way round and get the meat... | :03:23. | :03:27. | |
It was nice that he had the crackling on the side. | :03:27. | :03:29. | |
If we're talking about execution, there are certain things here | :03:29. | :03:33. | |
Is this a chef that had a winningdish, but fell at the last hurdle? | :03:33. | :03:35. | |
That's what I think's happened.What's absolutely tragic about this is is the elements are in there - | :03:35. | :03:41. | |
I sort of feel I put my heart and soul into loving this dish. | :03:41. | :03:43. | |
And the deeper you dig, the worse it gets. | :03:43. | :03:52. | |
You | :03:52. | :03:52. | |
You can | :03:52. | :03:52. | |
You can see | :03:52. | :03:56. | |
You can see how the chefs get on with their deserts on next week's | :03:56. | :04:03. | |
show. Right, it is time to answer some of your foodie questions. Each | :04:03. | :04:06. | |
caller helps to decide what Melanie gets at the end of the show. First | :04:06. | :04:16. | |
on the line it is Kath from Ealing. Are you there, Kath? Hello, good | :04:16. | :04:20. | |
morning! What is your question for us? I would like to know, please, | :04:20. | :04:24. | |
how to make the perfect and ultimate pepper sauce. Lots of | :04:25. | :04:29. | |
pepper, yes, pepper sauce. I've tried all sorts of stuff, but it | :04:29. | :04:34. | |
doesn't work. I want your take on the perfect pepper sauce. Please! | :04:34. | :04:40. | |
We've got that, pepper sauce! I'm on it. Bryn? For me, doing a steak. | :04:41. | :04:47. | |
Cook the steak on the frying pan. Take the steak out of the pan and | :04:47. | :04:55. | |
let it rest. Use the same frying pan, chopped shallots, pepper corns, | :04:55. | :05:02. | |
Madeira and cream, you will finish it off it will be a nice golden | :05:02. | :05:06. | |
brown sauce, pouring it over the steak it is a winner. | :05:06. | :05:11. | |
What would you like to see Melanie have at the end of the show, is it | :05:11. | :05:18. | |
food heaven or food hell? It will have to be food hell! Now, Carol, | :05:18. | :05:22. | |
what question would you like to ask us? James, I would like to know how | :05:22. | :05:27. | |
to prepare a whole squid, please? Well, the thing about squid, it | :05:27. | :05:32. | |
depends on how big it is. If it is small, I would do it quickly, cut | :05:32. | :05:39. | |
it in half, score it and take out the membrane. Wash it, pat it and | :05:39. | :05:46. | |
make sure it is dry. Put oil on the squid and pepper, put it in a pan. | :05:46. | :05:52. | |
Serve it with some salad. If it is a big squid, cut it up, wash it | :05:52. | :05:58. | |
again. Cut it into slices and braise it. | :05:58. | :06:02. | |
You have to take everything off so that it is white and clean inside. | :06:02. | :06:06. | |
Inside there is a quill, you remove that Yes. | :06:06. | :06:11. | |
Best of luck with that. What dish, sorry, what dish would | :06:11. | :06:16. | |
you like to see at the end of the show, food heaven or food hell? | :06:16. | :06:21. | |
They are both heaven for me, but I think I will go for hell. | :06:21. | :06:29. | |
Oh! Roe, what is your question for us? My question for the chefs and | :06:29. | :06:37. | |
yourself is, how would you cook a whole pollock, about six to eight | :06:37. | :06:41. | |
pounds. Most people look at pollock as a | :06:41. | :06:45. | |
poor man's cod, but it is a great fish. | :06:45. | :06:50. | |
I would not cook it whole, on the bone. Take the fillets off and | :06:50. | :06:56. | |
lightly season it with proper sea salt. Let it sit for 20 minutes, | :06:57. | :07:01. | |
the salt draws the moisture out of the fish and then when you pan fry | :07:01. | :07:06. | |
it is does not break up as much. It goes well with the sholyots and | :07:06. | :07:12. | |
salad we did this morning and put in capers in there -- shallots. | :07:12. | :07:17. | |
The key to it, like Bryn was saying is to take the fillets off and salt | :07:17. | :07:23. | |
it. You really need sea salt. Don't do it with table salt. Really, | :07:23. | :07:28. | |
really good quality sea salt. In the fridge for about 20 minutes, wa | :07:29. | :07:35. | |
then wash it off and pat it dry. What dish would you like to see at | :07:35. | :07:41. | |
the end of the show? It will have to be hell. There you go, all of | :07:41. | :07:46. | |
our caller have gone for hell. You have to do some chatting up | :07:46. | :07:49. | |
there. Now, Christmas is approaching. We | :07:49. | :07:54. | |
would like you to send us your foodie questions for Christmas. | :07:54. | :08:00. | |
What to do perhaps, for a quick and different sauce to go with the | :08:00. | :08:06. | |
turby. Whatever you need, ask us on the website at | :08:06. | :08:10. | |
bbc.co.uk/saturdaykitchen. Hopefully, what we we can sort you | :08:10. | :08:19. | |
out with a nice Christmas recipe for Christmas day. Now, the | :08:19. | :08:23. | |
omelette challenge. Let's hope it is a fast one today. | :08:23. | :08:28. | |
Theo and Bryn are evenly matched. There is a second or two between | :08:28. | :08:33. | |
them. The usual rules apply. The clocks on the screens, please. Are | :08:33. | :08:43. | |
:08:43. | :08:44. | ||
you ready? Three, two, one, go! I missed the butter! Come back, | :08:44. | :08:49. | |
butter! This is the key, how quickly can they get it on the | :08:49. | :08:55. | |
plate? When you are watching this, this is the key. How to get it on | :08:55. | :09:02. | |
the plate, cooked normally helps! The pressure got to me on that one! | :09:02. | :09:09. | |
The pressure got to you?! It's an omelette, Bryn! So, if you would | :09:09. | :09:14. | |
like to visit Odette's and see Bryn in his new cookery school... That | :09:14. | :09:19. | |
would be nice! That is not a good advert. | :09:19. | :09:26. | |
Lesson one, how to cook an omelette! Or not. | :09:26. | :09:30. | |
How can you burn an omelette... Oh, it is pepper. | :09:30. | :09:40. | |
:09:40. | :09:45. | ||
We need a lesson. Oh, dear... Theo? Do you think you | :09:45. | :09:50. | |
were quicker? I hope so. My hand is killing me. | :09:50. | :09:56. | |
No, you were not. 21 .4 seconds. Bryn? No! If I was, it ain't going | :09:57. | :10:04. | |
There is no way on this earth that he is going home, not when I can | :10:04. | :10:10. | |
drink that with a straw! Right, will Melanie get her idea of food | :10:10. | :10:15. | |
heaven, scallops or food hell, duck. The guys in the studio are yet to | :10:15. | :10:18. | |
make their minds up. We find out after this classic film from the | :10:18. | :10:24. | |
one and the only Keith Floyd. He is touring the Black Country today, he | :10:24. | :10:34. | |
:10:34. | :10:38. | ||
is about to discover the joys of 'The Newcomen engine was the first | :10:38. | :10:43. | |
for Lord Dudley in 1712... 'You breeze up here from the South... | :10:43. | :10:53. | |
:10:53. | :11:02. | ||
No sooner have the planners, under the banner of progress, of course, razed the place to the ground, | :11:02. | :11:04. | |
than up pops somebody, who realises- that people are actually interested- in the way we used to live, | :11:04. | :11:09. | |
and creates the Black Country Museum, | :11:09. | :11:14. | |
where crocodiles of children and Japanese tourists alike | :11:14. | :11:17. | |
can discover the lifestyle and architecture of yesteryear. | :11:17. | :11:24. | |
Yesterday when I arrived, I parked the works Bentley on the forecourt of a pub on an industrial estate, | :11:24. | :11:28. | |
went in, had a large Scotch, looked- around, leant against the bar, | :11:28. | :11:35. | |
and all these blokes were looking at me. They said, "Hello, Floydie, you going to do some Groaty Dick?" | :11:35. | :11:42. | |
I thought, "What on earth's Groaty Dick?" | :11:42. | :11:51. | |
People did some research and I ended up meeting Joan who knows all about Groaty Dick. | :11:51. | :11:56. | |
In Yorkshire there's Pudding, in the Midlands, it's Groaty Dick. | :11:56. | :12:00. | |
What on earth is Groaty Dick? It's a nice, nourishing meal. | :12:00. | :12:06. | |
It's cheap. You get the groats.They're like the husks of the oats. | :12:06. | :12:12. | |
Looks like bird seed! Yes, it does.- You get it from a pet shop so you see what type of pudding it is. | :12:12. | :12:22. | |
:12:22. | :12:28. | ||
Wonderful! | :12:28. | :12:29. | |
What could be better... | :12:29. | :12:31. | |
In the succulent South where I live- people chuck frozen, horrible hamburgers on little gas barbecues. | :12:31. | :12:34. | |
You are actually stewing one of these for the people to eat. | :12:34. | :12:37. | |
If you will excuse me, Richard, my cameraman, will now do a tour of the ingredients. | :12:37. | :12:40. | |
We have some meat, a few ounces of slightly fatty stewing beef. | :12:40. | :12:47. | |
Some leeks, very good leeks. | :12:47. | :12:50. | |
Onions. | :12:50. | :12:52. | |
And the imperial groats, one of the oldest seeds known to man, bought as bird seed here. | :12:52. | :13:00. | |
Back home in Somerset, I asked for groats in a health food shop and was directed to the seeds merchant. | :13:00. | :13:06. | |
We need to chop up an onion. I'll probably cut my fingers. | :13:06. | :13:13. | |
That's OK. They're sort of chopped like that. | :13:13. | :13:19. | |
All REAL cooks will know the importance of maintaining stock in your kitchen. | :13:19. | :13:25. | |
When you've had a chicken, boil the bones, have some stock. | :13:25. | :13:29. | |
We've got beef stock here. | :13:29. | :13:32. | |
We put the meat into this earthenware pot, raw. | :13:32. | :13:39. | |
Then we add our leeks. | :13:39. | :13:43. | |
I won't give you quantities for this dish because that depends on the size of the pot. | :13:43. | :13:50. | |
It's going to be great fun...Onions, first. ..Oh, and the onions. | :13:50. | :13:56. | |
Good job we've got an expert. | :13:57. | :13:59. | |
I have to talk authoritatively about Groaty Pudding, | :13:59. | :14:03. | |
never having seen it, tasted it, or known of its existence before. | :14:03. | :14:09. | |
Bit of salt and pepper, perhaps? That's right. | :14:09. | :14:12. | |
Beware, if you use a chicken or beef stock cube, they are quite salty so use less salt. | :14:12. | :14:20. | |
Then our groats in next. And the stock at the last minute? That's right. | :14:20. | :14:27. | |
Don't put this out on your bird tray, those of you in that part of the world. This is real food. | :14:27. | :14:36. | |
You know, it always does something strange to me when you pour liquid. | :14:36. | :14:41. | |
It makes me feel that we should.....have a drink? ..reach for the jug of ale here. | :14:41. | :14:47. | |
Ale is what life is all about here.- That's right. | :14:47. | :14:52. | |
Cheers to you for explaining everything about that. This has now got to go in the oven. | :14:52. | :14:59. | |
Do I need a lid? Take the spoon and... ..Stir it all in? Yes. | :14:59. | :15:05. | |
That's it. They said it was only the French women that treated me like this! | :15:05. | :15:12. | |
This is a dish that a child could make. I mean, I can do it. | :15:12. | :15:16. | |
There's your lid. Excellent. Lid on. | :15:16. | :15:21. | |
Pop it in the oven. And then it goes into the oven. | :15:21. | :15:24. | |
That's it. | :15:24. | :15:29. | |
The oven is set at quite a medium, low temperature, and for how long? Yes, 150, for about 16 hours. | :15:29. | :15:36. | |
I beg your pardon? 16 hours. 16 hours. | :15:36. | :15:41. | |
We're going to do some pigeon fancying, dog fighting, the usual traditional Black Country pursuits. | :15:41. | :15:49. | |
It's cock fighting, not dog fighting. Cock fighting, if that's all the same to you. | :15:49. | :15:55. | |
We'll be back in about 16 hours. | :15:55. | :15:59. | |
OK? OK. | :15:59. | :16:09. | |
:16:09. | :16:16. | ||
We've got the cat out. Yes. | :16:16. | :16:19. | |
It won't come back in, will it? And the dustbin. Yes. It's late. | :16:19. | :16:23. | |
And actually, it's true, we have watched these little hours tick by. | :16:23. | :16:28. | |
We have played Trivial Pursuit, Snap, things like that. But it's ready, isn't it? Yes. | :16:28. | :16:38. | |
:16:38. | :16:39. | ||
This is, I hope, not love's labours- lost, but love's labours won. | :16:39. | :16:43. | |
Oh, my goodness. That is terrific! That is beautiful! | :16:43. | :16:48. | |
Richard, have you got a good close-up of that? | :16:48. | :16:54. | |
The juice is all soaked into the groats. The groats have inflated. | :16:54. | :16:59. | |
The meat has shredded... Thank you.- ..and all joined together. | :16:59. | :17:04. | |
You were saying...that's a terrible- thing to say on television... | :17:04. | :17:08. | |
But she did tell me they used to cook this so thick, let it get cold, then cut it like a cake. | :17:08. | :17:15. | |
And before he went off to work, the husband, the MAN, would take a slice of this in his satchel, | :17:15. | :17:25. | |
:17:25. | :17:27. | ||
to work, and munch on it. That's true, isn't it? Yes. Very true. | :17:27. | :17:31. | |
And you'd have a piece of bread, you know, if it was a... | :17:31. | :17:37. | |
It's lovely. | :17:37. | :17:39. | |
It really is good. Yes. | :17:39. | :17:45. | |
Absolutely! And...it's bedtime. Yes. | :17:45. | :17:46. | |
OK? We're going to bed now. | :17:46. | :17:56. | |
:17:56. | :17:59. | ||
There | :17:59. | :17:59. | |
There will | :17:59. | :18:00. | |
There will be | :18:00. | :18:03. | |
There will be more brilliant stuff from Mr Keith Floyd next week. Now | :18:03. | :18:08. | |
it is time to find out if Melanie is facing food heaven or food hell. | :18:08. | :18:14. | |
Food heaven is scallops. We have some live ones here. | :18:14. | :18:17. | |
That would be cooked with pickled vegetables, a lime butter sauce, | :18:17. | :18:19. | |
small cubes of mango and a few fresh herbs. | :18:19. | :18:21. | |
Or the duck over there. What do you think that these lot of | :18:22. | :18:26. | |
have decided? We know what everybody at home wanted? I heard | :18:26. | :18:29. | |
whispers in the room that the scallops were popular, but I think | :18:29. | :18:35. | |
people want to give me hell! these lot, they have chosen food | :18:35. | :18:39. | |
heaven, so that means that is what you have got. Lucky, lucky, lucky. | :18:39. | :18:45. | |
We are going to take our scallops. Bryn is going to open up them over | :18:45. | :18:49. | |
there. And then the mango, we will explain | :18:49. | :18:55. | |
that in a while. I wail also pickle the veg. We have turnips here. | :18:55. | :19:01. | |
the veg. We have turnips here. They are in season now. | :19:02. | :19:11. | |
You know in Yorkshire, did you call Swedes turnips? That's a turnip. | :19:11. | :19:19. | |
You say carrot and Swede, but it is turnip? What? I didn't get that at | :19:19. | :19:25. | |
all. You have confused me. | :19:25. | :19:32. | |
Didn't we mum? Didn't we do carrot and Swede and call it a turnip? And | :19:32. | :19:38. | |
Hallowe'en has been. We never had pumpkins, we had a Swede, that we | :19:38. | :19:44. | |
called a turnip and carved that out. Can you imagine how hard it is to | :19:44. | :19:51. | |
carve out a turnip/Swede? Did you do that? Was that just in my house? | :19:52. | :19:57. | |
Have you been finishing off that wine? I know that everyone in the | :19:57. | :20:02. | |
north-west is agreeing with me, well, I hope that you are. | :20:02. | :20:06. | |
Right, we have carrots and the turnips. | :20:06. | :20:11. | |
There are some manky bits in here. Not anymore! Those are out. | :20:11. | :20:16. | |
Now we are going to make this, this is the pickle. We have blended up, | :20:16. | :20:26. | |
:20:26. | :20:27. | ||
or are about to blend up the mango. Have, what are you doing? We have | :20:27. | :20:31. | |
water, vinegar, sugar and salt. I love vinegar. | :20:31. | :20:35. | |
We are going to make a little pickling with this one. | :20:35. | :20:43. | |
So, that is that. Right, the mangyoow puree makes the jelly. | :20:43. | :20:48. | |
-- the mango puree makes the jelly. We are going to set it with this. | :20:48. | :20:52. | |
This is gum. You see that on the packets of things. | :20:52. | :20:58. | |
It is used a lot to stabilise yoghurts and bits and pieces. | :20:58. | :21:03. | |
What is it? It is like a thickening agent. | :21:03. | :21:08. | |
Yeah, but what is it? You are confusing me even now. | :21:08. | :21:16. | |
It is vegetable based? Yes it is. I have been told in my ear it's a | :21:16. | :21:21. | |
bacteria. That is from the fella that tweets a lot. You are doing a | :21:21. | :21:24. | |
lot of that. Yes. | :21:25. | :21:29. | |
The tweeting is going wild. I'm here this morning and because of X | :21:29. | :21:34. | |
Factor and all the ladies love James Martin and all of the ladies | :21:35. | :21:39. | |
love Gary Barlow, so everyone is jealous of me today. I'm with all | :21:39. | :21:45. | |
of the TV hunks. You are kidding me, are you? | :21:45. | :21:50. | |
know you are popular with the ladies. | :21:50. | :21:57. | |
You tweet, don't you? Yes. How many followers have you got? | :21:57. | :22:06. | |
couple of ,000, I think. -- I couple of thousand and, I | :22:06. | :22:11. | |
think. Well I don't know what it is! I | :22:11. | :22:14. | |
only found out about two months ago you tweet on your mobile phone. I | :22:15. | :22:22. | |
thought that you sood there with the computer switched on? Well, you | :22:22. | :22:27. | |
must be careful about what you talk about on the show, we have only | :22:28. | :22:32. | |
mentioned this about 50,000 times! This is a butter sauce, you will | :22:32. | :22:37. | |
like this one because it is butter. You can't go wrong with butter, can | :22:37. | :22:41. | |
you? Not at all. Do you want this cooked in butter? | :22:41. | :22:44. | |
Yeah, a little bit of butter and olive oil. | :22:45. | :22:49. | |
The idea is that I have taken the pickling lick or which is this. | :22:49. | :22:55. | |
That is the sugar, the rice wine vinegar and the salt and we make a | :22:55. | :23:01. | |
reduction and add the butter to it. It thickens up into a sauce. | :23:01. | :23:06. | |
So you get the pickle here. Here are the veg. That is cooked. You | :23:06. | :23:14. | |
need a little bite to them. They go into the pickle which makes it is | :23:14. | :23:17. | |
lovely flavour. These are a Japanese type of | :23:17. | :23:22. | |
flavour. I like Japanese food, very much. | :23:22. | :23:29. | |
So, this is an instant pickle. Piccalilli is done with raw veg. It | :23:29. | :23:33. | |
is the marinade that causes it to go soft. | :23:33. | :23:39. | |
Right, now, can you grab that one in the fridge? Yes, got it | :23:39. | :23:47. | |
This is the mango with the gum. It is literally and the xanthum | :23:47. | :23:52. | |
gum? That is it, nothing else. You get a spoon and drop it in the | :23:52. | :23:56. | |
water. This is a jelly, but it does not melt. | :23:56. | :24:00. | |
That is magic. A ripe mango is the most glorious thing in the world, | :24:00. | :24:06. | |
but an overripe mango is the rankest thing in the world. | :24:06. | :24:09. | |
Is it? It can put you off mango for life. | :24:09. | :24:14. | |
I didn't know that. So, we poach that and it sits there. I have the | :24:14. | :24:19. | |
sauce more or less done. The veg, we tip this out on to a plate. | :24:19. | :24:24. | |
The boys were preparing up the little other bits and pieces. | :24:24. | :24:29. | |
We forgot to mention as you are a tweet person, your new video is on | :24:29. | :24:38. | |
the net as well, isn't it? Yes. My new single is out on Monday, but | :24:38. | :24:42. | |
the video premiere is on the website at 11.00am in the morning. | :24:42. | :24:48. | |
Tomorrow? Yes. I am pleased with it I shot it in London at the Soho | :24:48. | :24:54. | |
Hotel. With a guy called Mike Baldwin. A great British director. | :24:54. | :24:58. | |
I am looking forward to hearing everyone's reaction when it goes | :24:58. | :25:03. | |
online tomorrow. Well, I am staying away from the | :25:03. | :25:13. | |
:25:13. | :25:15. | ||
treating. -- or the tweeting, even! It looks | :25:15. | :25:19. | |
mushy, but I'm sure that it tastes delightful! Trust me. | :25:19. | :25:26. | |
You have a jelly that is warm. It is really unusual. | :25:26. | :25:36. | |
Chives in the sauce, please. Am I in the way? I'm spending my | :25:36. | :25:43. | |
time on this to get it right. Right, the butter sauce. | :25:43. | :25:48. | |
That's the butter sauce with the chives in it. They go in the last | :25:48. | :25:52. | |
minute. With the vinegar in there, they would make the chives go brown. | :25:52. | :25:56. | |
So we have the pickled onion. Try them. | :25:56. | :26:00. | |
Instant. Yeah, that is really good. | :26:00. | :26:03. | |
All that is the pickle put on raw shallots. | :26:04. | :26:09. | |
Nice and sweet. The veg here, the secret is not to | :26:09. | :26:15. | |
overcook the veg. Leave it as it is. I do like a mushy sprout. | :26:15. | :26:19. | |
I like crispy veg, but I like a mushy sprout. | :26:19. | :26:24. | |
You can get the sprout tops. They are like a head of cabbage. They | :26:24. | :26:31. | |
are great if they are thinly sliced and sauteed in butter with a bit of | :26:31. | :26:35. | |
olive oil. You use the sprout tops? Lovely | :26:35. | :26:41. | |
with pasta. Sprouts and pasta? Everyone today | :26:41. | :26:45. | |
in the studio had been excited about this dish. There has been | :26:45. | :26:50. | |
lots of talk about it. They've all been tweeting and | :26:50. | :27:00. | |
:27:00. | :27:00. | ||
stuff! You need to tweet James winter. There u go. | :27:00. | :27:10. | |
:27:10. | :27:12. | ||
Fabulous. A little bit of mint. A bit of that | :27:12. | :27:18. | |
As my guitarist would say, someone's been cooking with the | :27:19. | :27:26. | |
window open! Fantastic. Look at that. A work of art. | :27:26. | :27:31. | |
I don't really want to mess it up. It looks so gorgeous. | :27:31. | :27:37. | |
Very nice. Right, to go with this... You can | :27:38. | :27:44. | |
say this... You can say. This Susie Barrie has chosen... Vina | :27:44. | :27:53. | |
Valdivieso. Sauvignon Blanc, Waitrose! You said it better than I | :27:53. | :27:58. | |
could have. �7.69. | :27:58. | :28:04. | |
So, is that your idea of food heaven? Talking to me? Yes! | :28:04. | :28:09. | |
Absolutely. If you can find that gum, get hold | :28:09. | :28:15. | |
of it. Where can you get that from? | :28:15. | :28:20. | |
health food shop. Try that. | :28:20. | :28:25. | |
It is quite unusual. When it is hot, it tastes of jelly even when it is | :28:25. | :28:29. | |
hot. You can do puree with it, | :28:29. | :28:33. | |
strawberries with it, all American of different food with it. | :28:33. | :28:36. | |
Well that's all from us today on Saturday Kitchen. Thanks to Theo | :28:36. | :28:39. | |
Randall, Bryn Williams and Melanie C. Cheers to Susie Barrie for the | :28:39. | :28:42. | |
wine choices and to our chef's table guests, Heather and Brenda. | :28:42. | :28:45. | |
All of today's recipes are, as always, on the website. Go to: | :28:45. | :28:47. | |
bbc.co.uk/saturdaykitchen. We'll be back, live, next week at the usual | :28:47. | :28:55. |