05/11/2011 Saturday Kitchen


05/11/2011

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Good morning. It's November the 5th and it's time to set off some

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foodie fireworks. This, is Saturday Kitchen Live! Welcome to the show.

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Cooking with me, live, in the studio are two sparkling chefs.

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First, the man whose restaurant inside the Intercontinental Hotel

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is a gastronomic shrine to the very best produce Italy has to offer.

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It's Theo Randall. Rubbish! Next to him is the chef behind the award-

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winning food at the top London restaurant, Odette's. It's the

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pride of Wales, Bryn Dwyfor Williams. Neerbl, it is Welsh,

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sorry! It is Welsh. It is David, Good morning to you both. Really!

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So two brilliant bonfire night recipes from our chefs today and,

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of course, we've also got our line- up of great foodie films from the

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I'm making Spice Girls. A classic Italian dish to a

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classic... British dish. Braised beef cheeks with parsley salad.

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Using the cheek of the animals. Now, the thing about the beef

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cheeks they are substantial? They are big. You can get two portions

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out of one. And the salad there to counter all

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of the butter you put in the mash. Today there's Rick Stein, The Great

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British Menu and Keith Floyd. Now, our special guest is part of pop

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royalty and is here, quite literally, to spice things up this

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Please, welcome to Saturday Kitchen, it is the fab louse Mr... Mr?!

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start that again, Melanie C! We met before.

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I heard. Go on, then. We pet met in 1998, you were the

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height of the Spice Girls. Children in Need, you opened the

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performance. We did Children In Need. What song was it, do you

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remember? I think it was Goodbye. I wore a red G-string. Now you have

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woken up, you don't remember?! Isn't that terrible, James Martin

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in a red G-string, how can anyone forget that.

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Trust me, I looked like a Space Hopper! Why? I did The Full Monty

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for Children In Need. Yeah, now I remember! No you don't!

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You and Mell B asked for directions to the toilets! That is my claim to

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fame! At the end of the men -- at the end of the show, you have to

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eat something based on your favourite ingredient, food hell,

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what would it be? Scallops! food hell, what would that b be?

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Duck. So, scallops or duck for Melanie.

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For food heaven, I have something special, take a look at this.

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First I will sueson the scallops, then seer them in a hot pan and

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serve them with pickled vegetables, a lime butter sauce, small cubes of

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mango and a few fresh herbs. Or food hell, duck. This one, I'm

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going to roast the duck breast and pan fry and serve with an apple and

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potato rosti, a few sauteed figs and a red wine sauce I don't like

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figures, either. That is the whole point about food

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heaven and food hell! Now, let's meet the other Saturday Kitchen

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guests. Heather, you wrote in, who did you

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bring with you? This is my aunt-in- law. My husband's aunt and my

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dearest friend. Heather, you are a big fan of this.

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There is a baking craze going on in the UK, thanks to all of the

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programmes out there, but you love baking? I love baking. It is my

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chilling out session. And ten-pin bowling? Is there an

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art to it? There is an art to it. This is where I'm going wrong.

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If you have questions don't hesitate to fire away, of course

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you get to help decide what Mel is eating at the end of the show. If

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you would like to call us, call If you get on the show I'll be

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asking you if Mel is going to get food heaven or food hell.

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Now, to the cooking and the man that cooks the best Italy --

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Italian this side of the Alps. Theo, what are you cooking? I have

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these lovely sausages that come from England. It is in Italian

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style. What is that? Well, there is

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pancetta and fennel seeds in them. First of all we put in our pasta.

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We are using penne. If you can chop up the Swiss Chard

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If you can chop up the Swiss Chard for me.

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We have to take the skins off the sausage. You have this lovely

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seasoned sausage meat inside, like a mince.

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Where do you get these? These are from fuss canny.

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-- Tuscany. Take off the skin and look at that beautiful meat inside.

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Do you put lots of spices in it? Lots of spices, fennel, chilli pork

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fat and mixed up with the shoulder of the pork. If you take off the

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skin, it just makes this brilliant pasta sauce.

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Onions straight in Yes and a little bit of pancetta.

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Thee you could you use a British sausage? Yes, but you need it with

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a bit of fat in it. So a Cumberland sausage? Yes, but it needs to be

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minced finally. Now, you are using Swiss Chard?

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you take the leaves off and cut the stalks nice and fine.

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This is fantastic it grows in different colours? They call it

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rainbow Chard. I find that the red Chard is tough, though. When you

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cook it has stringy stalks. You are using the entire lot?

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little bit of pancetta. Core, you put lots of onion in

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there?! I only put in half! Is that chopped enough for you? A little

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bit finer, please. It was fine in rehearsal, now you

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have changed it! Exactly! So, the restaurant is celebrating its fifth

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year? Five years! I know, it is amazing. Five years and going

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strong. It feels like five minutes ago, but also it feels like ten

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years, you know. So, the sausages are breaking down.

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All of the fat is coming out of them. The smoke yes pancetta is

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seasoning the sausages and the onion it there for the sweetness.

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What do you call this in Italian? Be ettola.

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I used to cook it a lot in France with liver. Yep. That is very nice.

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The stalks are lovely. You can blanch the stalks and make a lovely

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gratin with cheese. So, quite chunky. Break that down.

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As well as celebrating the fifth year in the restaurant, you are

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writing a new book? I have got a lot of recipes that I've been

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collecting over the years. They are the ones that I look cooking with

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at home. So the new book is going to be quite a big one, I think.

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Is that Spanish food! Japanese! will put the stalks in, now the

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tops are in I want to cook this meat down.

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You have all of the spices in the sausages and a little bit of chilli.

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Why penne? It has the little lines in it to hold the sauce. You can

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use anything like a rigatoni or a papperdalle.

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So, what have you got there We have fried the onion, a bit of car lick.

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The pepper in the sausages and the spices, fennel and chilli.

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You have par cooked this before? This is the second time.

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If you would like to call us please with all of the other recipes on

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the show at bbc.co.uk/saturdaykitchen.

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Now, a little bit of parmesan. Shall I do that? I'll do that.

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There you go. There is a sink in the back to wash your hands.

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You are doing the food shows a lot this month? Yes, I'm with you in

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Birmingham. Doing a pop-up restaurant in London Olympia.

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Iefplt I'm doing a demonstration The Taste of London, The Taste of

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Christmas. See, I'm very busy! drain the Chard out. The stalks are

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nice and soft. How much parmesan do you want?

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is tonnes! I'm enjoying this, you see, I'll keep going. These are the

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best Christmas presents, ever! they your own range? No! They will

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be soon! These are brilliant. Now, a bit of cream in, James. You

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will like this bit, the cream. What's that? Cream! Double cream?

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Your favourite. I reckon you need more! So the

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Chard has gone N a classic one may have tomato, but I thought that the

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Swiss Chard adds a different dimeans.

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I want to show you this. I know you are a fan of Italian produce. I was

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at Mr Tom Kerridge's restaurant last night. This is from the UK...

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Check that out. A UK-grown black truffle! Owe, that smells so good!

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Get your hands off it! That will be on tonight's menu if I get my hands

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on it. Lovely, isn't it? Yeah, very nice.

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I did promise not to tell you where I got it from, it's near Oxford!

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Now, the pasta is in. You use a lot of water? It is

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starchy. So it helps to emulsify it. I like to use the water, it doesn't

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make it so heavy if you were to use lots of cream.

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So, look at that. Nice and shiny. All of the sauce is sticking to the

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pasta. That is what you want. Let's put it on the plate.

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If you can't find the Italian sausages? If you can't find them,

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you can't make the dish! Exactly! Go back to your alphabet spaghetti!

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Explain what that is? That is my spicy penne and spicy sausages with

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cream and Swiss Chard. It looks pretty good.

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There you go. All done. Easy as that. Dive into that one.

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Tell us what you think of that?! I'm a bit worried. It's

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embarrassing eating on the tellyment it is good! You have to

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get the right pasta for that one? It really is important. With the

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wrong pasta, the sauce falls away from the pasta. It is important to

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get a ridge pasta. What do you think of gluten pasta? They are

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getting really good now. I think that the corn one is really

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good now. I think it has more flavour.

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flavour. That is his own range! What do you

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think of that one? It is lovely. The sausage is really good.

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And you need to add some truffle! Now, to the wine expert, Susie

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Barrie. This week I'm in Banbury. I have

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found the cross, I have found the lady on the horse, now it's time to

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find delicious wines to go with this morning's recipes! Theo's

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penne with sausage pancetta and Swiss Chard is as about as Italian

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as any dish gets. It deserves a delicious easy drinking Italian

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wine to go with it. Because of the sausage and pancetta, I'm looking

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for a red rather than a white wine. The most obvious choice for a dish

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with Tuscany sausages is a good glass of Chianti. Something like

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this, but the hint of chilli in Theo's recipe is leading me to the

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south. I have gone for this, the Baglio Sicilia.

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It is from the sunny island of Sicily. If you are looking for

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food-friendly wines, the south of Italy is a great place to start.

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This is made from the Nero D'Avalo 2009.

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It is lovely. It smells like a mix of strawberry jam and crushed black

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pepper. This is not a showy wine it is med yum body, but it makes a

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perfect partner for the dish. It is ripe and rounded enough for

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the parmesan, the cream and the sausage, so, Theo. This is for you,

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a lovely wine to go with your thoroughly Italian pen away and

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sausage dish. Lovely wine.

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Now, how much do you think that you can pay for this? What are you

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paying for truffles? About �3,000 a kilo.

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What did you think of the wine? Delicious. I love it. It goes

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really well with the meat of the sausage. It goes really well.

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I think that the girls quite like it as well.

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And a good, cheap wine, just under You could be joining us at the

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chef's -- chef's table, just send Later on Bryn has a tasty sounding

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recipe to show us, what is it again? Braised beef cheeks with

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parsley salad. I may steal some of the truffle to stick in the mash!

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Not a chance. Now, let's catch up with Rick Stein, his Seafood

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Odyssey has uncovered something very interesting this week, a goose

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the fishermen of Northern Spain - 'They're both Celts

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'But here, they fish for a delicacyloved all over Spain - the percebe,

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'otherwise known as the goose barnacle.'

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I've been down watching the percebes-fishermen and it IS quite dangerous.

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It's rough today, but not THAT bad. Testimony to the danger is this cross,

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commemorating somebody that drowned doing it.

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All down the coast there are crosses.

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'I've great admiration for them.

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'It's risky, but worth it. Thesepercebes can fetch up to �70 a kilo.

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'The whole community's out there catching percebes.

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'The reason why there are so manypeople out today is because tomorrow-is the big seafood festival in Corme,

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'This is the percebes festival at Corme,

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'where octopus plays second fiddle to percebes.

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Well, I've finally got some percebes.

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It was a long wait, so here'sthe first time to try one. I'll open- one right in front of the lens.

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Look at that - it looks like a bitof woven material, the foot of it.

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You just twist the end off, like that,

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and then, just pull it out.That's the bit you eat. Here goes!

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Hey, that's really good!

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It's like lobster claw meat. The end-bit - the bit that goes into the end- of the claw. It tastes like that.

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But it's a lot firmerand it really does taste of the sea.-It tastes sort of ozoney and, uh...

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..damn good! I'll have to swill it down with a little bit of...

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Yeah. Yeah! Very good wine! Yeah, mucho very good!

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'You know that feeling on a Sunday morning, when perhaps it was a little late the night before,

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'but you want something a bit physical, yet relaxed and gentle?

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'The morning after the festival,

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'I could smell cognac as we waited for a low enough tide to gather cockles.

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Como se cocina los berberechos aqui?

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Los berberechos aqui se hacen al vapor. Y despues se echa un poco de limon...

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'Well, he's sayingthey DON'T serve them in little jars-gathering dust in the pub somewhere.

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'They cook them with lemon juice, white wine and rice,

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'or they bake them in an empernado, rather like a pie or pasty.

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'Everyone wants to discuss seafoodin Spain. I was cooking the classic clam dish, almejas a la marinera,

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'when these two guys came up and wanted to give me tips!'

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Do you want to watch how I do it? Es bueno.

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We start with a bit of onion.

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Mucho de esto. Mucho cocinar en Espana, aqui.

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Mi madre, mi abuelita. Really? Mi abuela. Your mother and...

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I think these chaps are fishermen.They want to know what we're doing.

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No, you can stay! It's all right.

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I've been cooking off some onion for about 20 minutes for this almejas a la marinera...

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..clams in the marinara style.

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Clams mariniere, if you like. All I'm doing is adding some...

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Pimenton? Vale, vale.

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Some paprika to these onions.Just let that cook out a little bit.

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I'm adding a bit of tomato to this.The paprika's smelling really good. Add two tablespoons of tomato.

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Sometimes this dish is done withtomato, sometimes it's done without,- but it always has paprika in it,

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always has onion, and generally,some local Albarino wine, as well.

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We'll leave that to cook out verynicely, and then I'll add the clams.-It's coming down very, very nicely.

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That's the basic sauce ready now. I'll add these clams to this.

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These are local carpet-shell clams,and I'm pleased to have found themhere. You get them all over Europe.

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They're the best clam in the world!

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Now we'll let them cook for...as mynew friend said, just four minutes.

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OK, they're nicely opened. I don't want them to cook any more. I'llput chilli in for background heat.

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And now, this is typical with thisdish - a little bit of thickening.

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I'm using beurre manie,

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which is flour and butter mixed together, just to give the saucea nice thickness, which is typical.

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I'm not normally in favour of thickening sauces like this, but this is a local dish,

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and I want to be true to the local way.

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It just gives it a nice, velvet feel to it.

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So just leave that to cook away.SHELLS CRUNCH

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I hope you can hear me - I'm shouting as much as I can! It's thickening up nicely now.

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That's just about right.

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Just taste the sauce. Does it need any salt? ..No.

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There's so much salty liquor in those clams.

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That's just about there. Just alittle chopped broad-leaved parsley.

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Stir that in.

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I think all these mussel, clam, cockle dishes are bestwith just a few scraps of flavour -

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bit of tomato, parsley, paprika... bit of chilli. Not much else.A good sort of local dish, really.

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I

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I say

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I say that

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I say that was a great local dish, Rick. I am keen to celebrate

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regional dish dishes in the country. Now, this is one that brings a

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smile to most people's faces, it is Eton mess. This is done in a nicer

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way. Don't you be messing with Eton mess,

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it is one of my favourites! Right! First thing you do is start

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off with the meringue. Top tp in here as well, I have

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sugar and in here too, I will caramelise the sugar for the tops.

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So this is normal caster sugar in the pan. I will also make a

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strawberry sauce. Eton mess is obviously strawberry us, --

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strawberries, meringue and cream. The strawberries I blend and make a

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sauce out of it. They get blitzed in there. So, straight in, a tiny

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bit of icing sugar and a little bit of water. These are English

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strawberries. They are still in season? Really? Yep. When I was

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reading about you, 1996 was when the Spice Girls kicked off. You

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were part of the original line up. One left, you joined it was a

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massive success. It was like the Beatles! Yes. I went to the

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audition, but I was ill at the time so I was not able to make it. They

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picked the five girls, they did not include me or Emma Bunton. I think

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that they did a little bit of work. Something did not work out. So I

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was invited back. So from that day I got back into the band. Then Emma

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joined again. Once it was that five, us five, the chemistry was great.

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That was when we knew we had something special.

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I was reading more about it, 53 million albums?! So they say! You

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couldn't do that now! I think that Theo has 1 million of them.

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There are probably not that many artists that will do that again,

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the music industry has change sod much, people don't bias many albums.

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It was such a massive skres. Almost instantly? It was crazy. From the

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first single we went in with number three, then to number one and it

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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.

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