:00:08. > :00:18.Good morning. There's a feast of world- class cooking coming right
:00:18. > :00:32.
:00:32. > :00:35.up. This is Saturday Kitchen Live! Welcome to the show. There's an
:00:35. > :00:37.international flavour to the food in the kitchen today. First, the
:00:37. > :00:45.award-winning chef who's been making award-winning Indian food at
:00:45. > :00:48.his restaurant Cafe Spice Namaste for 17 years. It's Cyrus Todiwala.
:00:48. > :00:51.Next is a woman whose bestselling cookbooks and hit tv shows have
:00:51. > :00:53.made her a household name back in her native New Zealand. She's
:00:53. > :01:01.making her debut on British television this morning. It's
:01:01. > :01:11.Annabel Langbein. Good morning to you both. So Cyrus what are you
:01:11. > :01:16.cooking? What I am cooking is in keeping with this week, National
:01:16. > :01:22.Egg Week, and not to forget the butter. So I am doing parsee
:01:22. > :01:25.coddled egg and potato with spicy cod salad.
:01:25. > :01:33.That's it. Served with a ginger relish.
:01:33. > :01:41.And the bread and the butter! Extra butter on the bread! What are you
:01:41. > :01:44.cooking for us today? I am going to demystify mayonnaise. Then I will
:01:44. > :01:51.make prawn toast and seared beef salad and a delicious beef and
:01:51. > :01:53.vegetable salad. Sounds good to me. So, two very
:01:53. > :01:56.different culinary styles on display today and we've got more
:01:56. > :01:59.fantastic foodie films from the BBC archives for you too. Today's brand
:01:59. > :02:03.new Saturday Kitchen episodes are from Rick Stein, Great British Menu
:02:03. > :02:05.and Rachel Khoo. Now, our special guest is a star on both sides of
:02:05. > :02:08.the Atlantic having first appeared here with Ricky Gervais in the
:02:08. > :02:11.ground-breaking BBC comedy, Extras, before heading to Hollywood to star
:02:11. > :02:16.in the huge smash hit show, Ugly Betty. She's back home again and
:02:16. > :02:20.we're pleased to welcome her to Saturday Kitchen, Ashley Jensen.
:02:20. > :02:24.Great to have you on the show. Welcome to the UK. How long were
:02:24. > :02:29.you abroad? I was there for six years in Hollywood.
:02:29. > :02:35.You have not lost the Scottish accent.
:02:35. > :02:41.The character was supposed to have an American accent? It was. They
:02:41. > :02:45.listened to me in both accents and thought it funnier in the Scottish
:02:45. > :02:50.accents. I suppose to an American, that is funny.
:02:50. > :02:58.Now you are here for a new play, you are about to star in that?
:02:58. > :03:04.are here in the Harold Pinter Theatre. It is a comedy, but with
:03:04. > :03:07.little pockets of darkness in it. We will talk about that a little At
:03:07. > :03:10.the end of today's programme I'll cook either food heaven or food
:03:10. > :03:13.hell for Ashley. It'll either be something based on your favourite
:03:13. > :03:17.ingredient - food heaven, or your nightmare ingredient - food hell.
:03:17. > :03:20.It's up to our chefs and a few of our viewers to decide which one you
:03:20. > :03:25.get. So, what ingredient would your idea of food heaven be? I love hal
:03:25. > :03:30.bullet. I always choose it if it is on the menu -- halibut.
:03:30. > :03:34.My food hell is a food that is overrated, monkfish.
:03:35. > :03:38.That is the chefs that have made it out to be more than it is. It used
:03:38. > :03:42.to be skampy, but it is better with the breadcrumbs.
:03:42. > :03:44.It's either halibut or monkfish for Ashley. For her food heaven I'm
:03:44. > :03:47.going to combine the halibut with another of Ashley's favourite
:03:47. > :03:50.things and perhaps the most luxurious ingredient of all,
:03:50. > :03:52.truffles. The fish is pan fried in butter then served with some
:03:52. > :03:55.sauteed black cabbage and a freshly made hollandaise sauce. It's
:03:55. > :04:02.finished with truffle infused poached egg and a generous shaving
:04:02. > :04:05.of more truffle on the top. Or Ashley could be having her food
:04:05. > :04:08.hell, monkfish and a fishy version of a French classic, a monkish
:04:08. > :04:11.blanquette. The fish is gently poached in fish stock then set
:04:11. > :04:14.aside whilst enrich the sauce with egg yolks, cream, mushrooms, onions
:04:14. > :04:24.and tarragon. The fish is returned to the sauce then served with piped
:04:24. > :04:32.
:04:33. > :04:38.duchess potatoes. The way you describe it all is sounds appealing.
:04:38. > :04:42.It doesn't taste like monkfish with all of the tarragon in it! Well
:04:42. > :04:46.you'll have to wait until the end of the show to find out which one
:04:46. > :04:51.Ashley gets. If you would like to call us just call this number: We
:04:51. > :04:55.can put your questions live to us later on. If I get to speak to you,
:04:55. > :05:01.I will be asking if Ashley should be facing food heaven or food hell.
:05:01. > :05:06.. Right, cooking first is a man celebrating a culinary milestone.
:05:06. > :05:11.Are you into Indian food? I love any food.
:05:11. > :05:14.This man has been going 17 years, and he is only 35! His restaurant,
:05:14. > :05:21.Cafe Spice Namaste, has been serving award-winning food for a
:05:21. > :05:25.magnificent 17 years! So, on the menu today? It is parsee coddled
:05:25. > :05:28.egg and potato with spicy cod salad. Of course we need the rice salad
:05:28. > :05:34.Of course we need the rice salad with it. I have this lovely piece
:05:34. > :05:40.of sustainable fish, line-caught cod. So we are going to do the cod.
:05:40. > :05:47.So this is like a masala, is it? This one, that is like a connedment,
:05:47. > :05:50.but this one is caught on a boat called the Charisma. I took it off
:05:50. > :05:55.the fisherman himself. It is fantastic. So it is good to know
:05:55. > :05:59.where your fish comes from. You are into sustainability? Very
:05:59. > :06:04.much so. You look at everything when it
:06:04. > :06:12.comes to food? Very much so. The more British the merer for me.
:06:12. > :06:22.But this recipe is your mother's? It is very much mum's. Most women
:06:22. > :06:22.
:06:22. > :06:26.in our community do make this. But Indian men are spoiled by their
:06:26. > :06:30.mother 's, unfortunately. It is the same in the UK.
:06:30. > :06:35.I still believe that mum's is better than mine. I still like to
:06:35. > :06:42.believe that too. My mother's roast potatoes, you
:06:42. > :06:47.can't beat them. That is because she puts in extra butter for you.
:06:47. > :06:54.The goose was fed on butter! eat the potatos after they've been
:06:54. > :06:59.dripped in butter. That is the key. Nothing better than that.
:06:59. > :07:03.So, the garlic? The cumin is in the pan with butter and oil. A little
:07:03. > :07:08.bit of oil to prevent the butter from browning.
:07:08. > :07:13.There is a lot of ginger going in here? That is for the cod, the
:07:13. > :07:16.salad. It gives a nice little flavour to it. We don't want to
:07:16. > :07:21.overcook it. We want it nice and fresh. Of
:07:21. > :07:25.course, the good old green chilli. What about Indian food in New
:07:25. > :07:31.Zealand. I have never been to New Zealand. I can't believe you have
:07:31. > :07:37.never been to New Zealand. We have to get you out. Indian food is very
:07:37. > :07:42.popular. We have lots of Indians coming from Fiji. So you can go to
:07:42. > :07:46.huge markets and buy all sorts of spices and interesting Indian
:07:46. > :07:51.vegetables. There is a real sense of a global pantry in New Zealand.
:07:51. > :07:56.So the cooking resolves around the fresh ingredients, that are
:07:56. > :08:04.flavoured in lots of different ways. What about in LA, was there a lot
:08:04. > :08:11.of Indian cooking in LA? Not much, but I did seek out a couple. I had
:08:11. > :08:17.a really good curry in there. I think in New Zealand you could do
:08:17. > :08:26.with a few more Indians there! think we could. Especially if they
:08:26. > :08:31.cook like you! So, that is the potatoes, the onions and the cumin
:08:31. > :08:36.and spices. It is covered with cling film instead of a lid?
:08:36. > :08:42.needed a glass lid, but at home we don't show it on camera. So that is
:08:42. > :08:48.fine. Now I have a batch here that I cooked before we started. So the
:08:48. > :08:54.potato is perfectly done. I put up the heat so it drys out a bit.
:08:54. > :09:00.I need some Indian MSG! Fresh coriander.
:09:00. > :09:05.This is so popular in the UK, coriander. It is a testament to how
:09:05. > :09:10.popular the Indian cuisine is. It is now the number one herb that
:09:10. > :09:14.is grown in the UK. It has beaten parsley. What people don't know,
:09:14. > :09:20.that coriander went from the West to the East, it never came from the
:09:20. > :09:25.East to the West, but it became more popular in the East. So there
:09:25. > :09:29.we go, James. A little bit of a dent in the bottom.
:09:29. > :09:33.It is an ingredient you either love or hate.
:09:33. > :09:39.Love! Some people don't. The Europeans, many of them do not love
:09:39. > :09:46..Your Mother will be watching, I've been told you have to put in the
:09:46. > :09:49.spring onions, you forgot. Yes, I did! So, your mother does
:09:49. > :09:57.know best. She would not forget this.
:09:57. > :10:02.You can have as many CBEs, OBEs, how many professorships have you
:10:02. > :10:11.got? I have one professorship, one doctorate.
:10:11. > :10:16.What are you, an MBE? OBE? MBE, whatever you want to call it! Now,
:10:16. > :10:20.I will put in the spring onions, then on goes the cling film again.
:10:20. > :10:25.Tell us about the fish, you mentioned the boat? It is because
:10:25. > :10:30.it is cod, there is a little scare on cod, that cod is depleting
:10:30. > :10:35.wildly. It is becoming almost extinct. So people like me who are
:10:35. > :10:43.conscious about that, almost stopped using cod in the restaurant.
:10:43. > :10:48.The other day I had, we went to a session at billings gates fish
:10:48. > :10:55.market. These people came and draeted to us about their fishing.
:10:55. > :11:01.-- demonstrated about their fishing. It is caught on a boat called
:11:01. > :11:05.Charisma. It is in the Barent's Sea. What they do is put long lines in
:11:05. > :11:12.the boat. The boat has a hole in the bottom. The lines are put
:11:12. > :11:15.through with the hooks on it at the bottom. They are line-caught. So
:11:15. > :11:25.they never get small fish. Apparently there is enough cod
:11:25. > :11:26.
:11:26. > :11:31.there for us to keep on enjoying. Then the fish are sold in Grimsby.
:11:31. > :11:38.Grimsby! You haven't been to Grimsby?! No, I have not been. I
:11:38. > :11:45.have heard things about Grimsby! It is grim! No, it's not! It's in
:11:45. > :11:53.Yorkshire. No, its not. It is like Monaco! It is the English Monaco!
:11:53. > :11:58.I'm a Yorkshireman! That's why I mentioned it, we have wide
:11:58. > :12:08.reactions here. .It Is a different climate! Oh, it
:12:08. > :12:15.
:12:15. > :12:25.is on the same planet! Most people think I'm on a different planet.
:12:25. > :12:30.
:12:30. > :12:35.The same place as Brian Turner. He comes from Yorkshire! He will be on
:12:35. > :12:42.the phone! I would love to see him with aman gun in his hand.
:12:42. > :12:50.He will not be on the phone, he will be too busy with the Racing
:12:50. > :12:55.Post! If you would like to ask a question, call this number:
:12:55. > :13:02.Right, the cod is in there. Now, fresh mint in the salad.
:13:02. > :13:06.Right we have about a minute left. Fantastic.
:13:06. > :13:12.Salad... Now you are into your chutneys and pickles.
:13:12. > :13:17.Very much so, sir. What is the latest one? The one we
:13:17. > :13:25.have got is something that I had to get rid of, they grew too big.
:13:25. > :13:30.Because of the excess rainful, it is pears and Braeburn ap.les go --
:13:30. > :13:36.grow big. So they were not selling in the supermarket. I told him to
:13:36. > :13:42.send me some, that I would make chutney and pickle. I said send me
:13:42. > :13:48.what you feel like. The next thing I know, the delivery boy calls me,
:13:48. > :13:57.how many boxes have you ordered? There were 2,000 kilos! They were
:13:57. > :14:04.dumped in the back! He said to give you whatever I wanted, but I was
:14:04. > :14:08.not thinking of 2,000 kilos! That's what I got! Right, are we ready?
:14:08. > :14:11.ared, sir. Hopefully, ready all round. The egg is just a little
:14:11. > :14:17.soft. So, you could do this with pears if
:14:17. > :14:23.you have many of them! I have plenty if you come to the
:14:23. > :14:29.restaurant you are being served pear and apple chutney and pickle
:14:29. > :14:32.for the next one-and-a-half years! A little olive oil there? Yes, a
:14:32. > :14:36.touch of olive oil and seasoning, it should be enough.
:14:36. > :14:42.I hope that the bread is well buttered, sir.
:14:42. > :14:50.It is on the plate, perfect. You do the eggs.
:14:50. > :14:54.That salad is fantastic. That is the warm salad of the cod.
:14:54. > :14:58.The bread and butter. A beautiful egg.
:14:58. > :15:04.Is this the pear chutney? That is mint and mango. Not the pear,
:15:04. > :15:12.unfortunately. So, tell us what that is again?
:15:12. > :15:17.That is parsee coddled egg and potato with spicy cod salad.
:15:17. > :15:19.The man is a genius. The man is a genius.
:15:19. > :15:24.We are in heaven. He is off with it straight away.
:15:24. > :15:28.Right, over here you get to dive in. Have a seat.
:15:28. > :15:35.The smell is delicious. Look at that
:15:35. > :15:41.Look at thatment That is like my perfect idea of a perfect breakfast.
:15:41. > :15:49.You don't get that in LA. They have a cup of wheat grass.
:15:49. > :15:54.Some do, but not me. You can use any fish? Yes, you can
:15:54. > :15:59.use salmon. The salmon we get is from Wester Ross.
:15:59. > :16:05.Now we need wine. We sent Susie Barrie to Bedfordshire. What did
:16:05. > :16:12.she choose to go with Cyrus Todiwala's seriously good eggs?
:16:12. > :16:16.This week I'm in Luton in the Mossman Collection, one of the
:16:16. > :16:21.largest collections of carriages in the UK. Now it is time to hot-foot
:16:21. > :16:29.it into the town to find some delicious wines to go with this
:16:29. > :16:34.morning's recipes. Off we go! Cyrus has set me a task this week. There
:16:34. > :16:39.are two distinct elements to the dish but also thrown in green
:16:39. > :16:45.chilli and eggs, but take a step back and imagine we are matching
:16:45. > :16:50.the potato and eggs, I suggest that we go for a refreshing IPA beer,
:16:50. > :16:55.but I have the Codsall yad to think about. So I am looking for a white
:16:55. > :16:59.wine that is aromatic and fruity, but has the weight to stand up to
:16:59. > :17:04.the potato and the eggs. Here it is, the Elegant Frog Viognier 2011 from
:17:04. > :17:09.the South of France. Elegant Frog Viognier 2011 is a
:17:09. > :17:14.great variety that is less well known than Chardonnay or sauve nan
:17:14. > :17:20.blank. It tends to be lower in acidity with flavours of apricot,
:17:20. > :17:25.white peach and ginger. When it is really good it has a lovely, mouth-
:17:25. > :17:30.coating texture. That is great. It is so aromatic. It is fragrant
:17:30. > :17:35.and fruity. Picking up on the spiced cod, as well as allowing the
:17:35. > :17:41.fresh flavour of the lime, ginger and mint to come through, but this
:17:41. > :17:46.is a wine with weight, and it has texture. That is just what we need
:17:46. > :17:52.it compliment the parsee potatoes and the eggs.
:17:52. > :17:56..You have tested my wine-matching abilities this week, but we can
:17:56. > :18:02.safely say that an elegant frog has saved the day.
:18:02. > :18:12.It has. The girls are happy. Not that we get offered any! We have a
:18:12. > :18:16.bottle though of Elegant Frog. We are OK. What do you reckon?
:18:16. > :18:21.very happy! What makes this special for me, the frog is my favourite
:18:21. > :18:27.creature. So it is even more special. It goes fantastic.
:18:27. > :18:34.Yes, absolutely. It is underrated compared to sauve nan blank.
:18:34. > :18:40.But it is superment It is amazing, the combination. Ashley is so
:18:40. > :18:45.engrowsed in the food. She has not tasted the wine. I was worrying
:18:45. > :18:50.about the fact that I have have a show this afternoon. Coming up,
:18:50. > :18:54.Annabel has a great recipe to show us. Remind us what it is again?
:18:54. > :18:57.am going to show you a way to make mayonnaise like you never have seen
:18:57. > :19:03.before. I am doing a prawn toast and seared beef salad.
:19:03. > :19:07.Sounds good to me. First, let's head to Spain for a catch-up with
:19:07. > :19:10.Rick Stein. He has a lunch date in Catalonia today.
:19:11. > :19:20.In Spain, rock and roll stars are now the new chefs.
:19:21. > :19:21.
:19:21. > :21:13.Apology for the loss of subtitles for 112 seconds
:21:13. > :21:15.This is called faves a la Catalana -- So this is a typical Catalan
:21:15. > :21:20.Absolutely typical. Typical mainly in the country
:21:21. > :21:23.So you used to be a rock 'n' roll drummer. Why you... I used to.
:21:23. > :21:24.You used to.
:21:24. > :21:27.Ah...because I don't know, it's a mystery. Passion.
:21:27. > :21:30.I mean, cooking is an artistic thing.
:21:30. > :21:32.He bought the new season's garlic from the market that morning
:21:32. > :21:34.and he uses the green stem as well as the bulb.
:21:34. > :21:36.Now, this is the ham bone. OK.
:21:36. > :21:38.When you finish it in the Iberican ham, we put this.
:21:38. > :21:41.Now, fresh broad beans, this is the centre piece of his dish.
:21:41. > :21:46.So what's that, is that going in now? The secret, the secret.
:21:46. > :21:49.And what is it? Er, this is Aniseed. Oh, yeah.
:21:49. > :21:53.That's a new one on me. And now chicken stock.
:21:53. > :21:59.How long are you going to cook it for then? Er, 25, 30 minutes. OK.
:21:59. > :22:02.And this and leave it on minimum, minimum fire - chup, chup, chup -
:22:02. > :22:07.for 25 minutes. 10 minutes before, we put the sausage, then finished.
:22:07. > :22:09.Great.
:22:09. > :22:10.Chup, chup, chup.
:22:10. > :22:11.Antonio, while we weren't looking,
:22:12. > :22:13.puts in a couple of thin slices of belly pork
:22:13. > :22:18.and now the black pudding - the morcilla -
:22:18. > :22:20.and he cooks it for a further 10 minutes.
:22:20. > :22:30.Finally it's time, thank goodness, for lunch.
:22:30. > :22:33.
:22:33. > :22:39.Oh, that's so good! Superb, Antonio, absolutely superb.
:22:39. > :22:40.< Are you just saying that?
:22:40. > :22:42.No, I'm not just saying that. It's really good.
:22:42. > :22:44.Nice, tasty and natural.
:22:44. > :22:46.Very natural. I mean, this is a star dish. Love it.
:22:46. > :22:50.MUSIC: "Ob-La-Di, Ob-La-Da"by The Beatles
:22:50. > :22:53.Well, as the song says, life goes on
:22:53. > :22:56.and Antonio can invite me for lunch- anytime he wants.
:22:56. > :23:01.He's such good news.
:23:01. > :23:03.One of the many delights of this trip,
:23:03. > :23:07.was cooking here in a converted farmhouse in Andalucia,
:23:07. > :23:12.surrounded by olive groves with the plumpest olives I've ever seen.
:23:12. > :23:14.And here, I'll be cooking dishes I've discovered on my travels
:23:14. > :23:18.in various restaurants and bars along the way.
:23:18. > :23:20.This is a great Catalan dish.
:23:20. > :23:24.Meatballs in a rich sauce with cuttlefish and prawns.
:23:24. > :23:28.I'm making the meatballs, mixing in onion, garlic, parsley,
:23:28. > :23:32.a touch of nutmeg, and seasoning it- with salt and pepper.
:23:32. > :23:37.To bind it, I'm going to use some bread soaked in milk.
:23:37. > :23:40.So this is one of the dishes that the Catalonians call mar y muntanya,
:23:40. > :23:44.which just means sea and mountains,- and it's just a mixture of meat -
:23:44. > :23:47.in this case, veal and pork meatballs -
:23:47. > :23:51.and cuttlefish and prawns.
:23:51. > :23:53.I sometimes wonder if that, to me rather coarse, term
:23:53. > :24:00.surf and turf originated in something like this.
:24:00. > :24:02.And this is quite an important process in this dish
:24:02. > :24:04.because I'm colouring them. They'll look better.
:24:04. > :24:07.I could just drop them into the sauce nearer the end
:24:07. > :24:09.but giving them a bit of a caramelisation
:24:09. > :24:14.makes the dish look much better and- also I like tossing the meatballs.
:24:14. > :24:17.As I'm in Spain, I'm finishing this off in a cazuela,
:24:17. > :24:21.an earthenware dish to be found, I would guess,
:24:21. > :24:26.in every Spanish kitchen.
:24:26. > :24:29.I've chopped the cuttlefish into rough chunks
:24:29. > :24:38.and they just need to be tossed very quickly in hot oil.
:24:38. > :24:40.You don't want to cook them through. Season them like so.
:24:41. > :24:45.I think this type of dish must have originated
:24:45. > :24:47.simply by what people happen to have on that day.
:24:47. > :24:52.A little bit of fish, some meat and- hey presto, put it all in one pot.
:24:52. > :24:54.Now, a sprinkling of peas.
:24:54. > :24:57.It would be really good to say it's- the first day of the new season
:24:57. > :25:00.but, alas, these are frozen. Nothing wrong with frozen, though.
:25:00. > :25:03.Next, chicken stock. Let that simmer while I make this.
:25:03. > :25:05.It's something that will thicken the sauce
:25:05. > :25:08.and give it a real Catalan flavour.
:25:08. > :25:10.So in a mortar - again extremely common in a Spanish kitchen -
:25:10. > :25:12.I start with a handful of toasted almonds.
:25:12. > :25:14.Toasted because they give out more flavour.
:25:14. > :25:17.And then garlic and oil to turn it into a paste.
:25:17. > :25:21.Croutons come next, crisp and golden with olive oil.
:25:21. > :25:23.What I'm making here is called a picada
:25:23. > :25:25.and you add it at the end of a lot of savoury dishes
:25:25. > :25:28.and, basically, it thickens up the sauce.
:25:28. > :25:32.But it just gives it a real explosion of flavour
:25:32. > :25:34.because we've got in here almonds, garlic,
:25:35. > :25:37.parsley, lots of olive oil, which just goes in at the last minute,
:25:37. > :25:40.as I said, thickens it and just tastes really good.
:25:40. > :25:42.So, now a fist full of parsley.
:25:43. > :25:46.I've noticed over here they often grate a tomato right at the end.
:25:46. > :25:50.I think this is a good idea because you get this fresh acidity,
:25:50. > :25:58.whereas tinned tomatoes tend to be a bit sweet.
:25:58. > :26:01.So all you need to do now is to stir that in with the meatballs,
:26:01. > :26:04.cuttlefish and prawns, and cook for- another 10 minutes or so
:26:04. > :26:07.until the sauce is thick and the meatballs are cooked through.
:26:07. > :26:09.Then serve.
:26:09. > :26:12.Over here, it's a dish offered in a tapas bar, a transport cafe
:26:12. > :26:16.or, indeed, a very posh restaurant.
:26:16. > :26:23.And that's Spain in a cazuela.
:26:23. > :26:27.$:/ENDFEED.
:26:27. > :26:31.$:/STARTFEED.
:26:31. > :26:35.$:/STARTFEED.
:26:35. > :26:35.Thank
:26:35. > :26:35.Thank you,
:26:35. > :26:42.Thank you, Roman
:26:42. > :26:47.Thank you, Roman Catholic. Now, I have had a -- Turks Rick. Now, we
:26:47. > :26:52.have a masterclass on how to make pizza base. I had a special letter
:26:52. > :26:55.from Niraj Fatania. He has a from Niraj Fatania. He has a
:26:55. > :27:01.problem. So, let's get this one in. We slide that in there, that will
:27:01. > :27:05.take about six minutes, now, on with the pizza dough. The secret
:27:05. > :27:09.with this is double zero flour. I have it here. If you can get it,
:27:10. > :27:15.semolina flour as well. The double zero flour is fine. I
:27:15. > :27:21.have 800 grams of that in there. Then 200 grams of semolina flour.
:27:21. > :27:24.So the combination of the two. The best pizza dough I have tasted was
:27:24. > :27:29.in Naples, of course. That was wonderful. They make is like a sour
:27:29. > :27:35.dough. They make it the day before. So I have yeast, it is fresh yeast,
:27:35. > :27:40.sugar, that causes the yeast to rise as well as the warmth. Also
:27:40. > :27:49.some salt. We basically get this going first of all and add about
:27:49. > :27:56.600 mills of water. You can do this out of cold water.
:27:56. > :28:03.I was taught in naipls with a guy called Franco, in a fantastic place,
:28:03. > :28:07.he looked like he had been around the Mafia for a few years. Would
:28:07. > :28:11.sit in this restaurant and make pizza. All he did was sit in the
:28:11. > :28:19.middle of the restaurant by the pizza station with a cigarette in
:28:19. > :28:25.his mouth, reading the Italian version of the Racing Post. He
:28:25. > :28:29.would make the pizza and sit back down again. The little guys would
:28:29. > :28:34.come along with the pizza shovels and pop them in the oven, but the
:28:35. > :28:38.secret with the dough, you work this dough together and it is the
:28:38. > :28:48.teex tower. You want to like bread dough.
:28:48. > :28:51.As it starts to come together... What is double zero flour? It is
:28:51. > :28:55.fine flour. Pasta flour. It is very, very fine.
:28:55. > :29:01.You can bring this together. Do it by hand. This is the dough. It is
:29:01. > :29:07.soft. It is sticky. We leave that ideally, you leave it
:29:07. > :29:13.in the fridge. This is what you end up with. This is how it rises up.
:29:13. > :29:23.Treat it like a bread dough. Knock is back to knock the air out of it.
:29:23. > :29:28.You can prove it in the fridge. Then we can make the pizza using
:29:28. > :29:33.tinned tomatos. Tinned tomatos, not fresh.
:29:33. > :29:39.In Naples you have the mountains, the volcanic mountain, the
:29:39. > :29:46.mozzarella is produced one side and these tomatos produced the other
:29:46. > :29:53.side. They are very sweet. Normally when you talk about pizza,
:29:53. > :29:58.you cook the tomatos down, but they use these tinned tomatos.
:29:58. > :30:01.Now, enough about pizzas what about you? First of all, congratulations,
:30:01. > :30:06.what is career so far? It has been great.
:30:06. > :30:11.It has been a mix and a match. Some hugely popular shows that you have
:30:11. > :30:19.been a part of? It is only in the last couple of years, when I took
:30:19. > :30:23.time out to have a think when I had my little boy. That I was in a
:30:23. > :30:27.really successful American show, and then I did another one and I
:30:27. > :30:33.thought that this was OK. That I did pretty well.
:30:33. > :30:39.In Scotland it was City Lights when we first saw you.
:30:39. > :30:46.That is going back a wee while. Was it 21? Something like that, yes.
:30:46. > :30:51.Then you had the cameo role with Ricky Gervais in the Office?
:30:51. > :30:54.didn't. That is not actually me. It is not you? No! Somebody has
:30:54. > :30:59.that wrong somewhere. It is written down somewhere that I am the person
:30:59. > :31:08.that does the voicover on it. But it is not me.
:31:08. > :31:18..I Got the Grimsby fact wrong too. But I had never metricy until I did
:31:18. > :31:20.
:31:20. > :31:26.the audition with him and had to read with him. He was the first
:31:26. > :31:31.famous person I met. I was slightly shy with him, but now I know him.
:31:31. > :31:36.It was one of those things I read the script. My husband read it with
:31:37. > :31:40.me. He said that he had conversations with me like this,
:31:40. > :31:46.that if I didn't get the job, there was something wrong in the world.
:31:46. > :31:52.So, you were famous with that in the pink beret.
:31:52. > :31:58.And how did you go about getting the Ugly Betty show? Well, it was a
:31:58. > :32:05.BBC and a HBO co-production. So BBC had some say in it. It was a huge
:32:05. > :32:07.success in America. I happened to be on holiday. I got an agent.
:32:07. > :32:14.Things escalated. Before I knew it I was on this American show that
:32:14. > :32:19.was the pilot. Then the pilot was picked up. You do this thing called
:32:19. > :32:25.pilot season where you literally go and meet for lots of jobs, I was
:32:25. > :32:28.very lucky, the pilot was picked up it went to a series. Then it was
:32:28. > :32:33.incredibly popular and in Britain as well.
:32:33. > :32:36.In America, there are a lot of channels, is it one of those things
:32:36. > :32:41.you don't know if it will hit? Absolutely.
:32:41. > :32:45.There are so many shows that are made in pilot season and even more
:32:45. > :32:50.scripts that are submitted. The pilots are made, and often the
:32:50. > :32:56.pilots are not picked up. They don't see the light of day.
:32:56. > :33:00.Often, a series will be picked up, do three or four episodes and the
:33:00. > :33:05.men in suits say that the series is not working and tell everyone to go
:33:05. > :33:09.home. That is the end of that. They take it off air as quick?
:33:09. > :33:17.Very different to what you are doing at the theatre? That's right.
:33:17. > :33:21.There is comedy there with Rob Bridon? I am doing a Chorus of
:33:21. > :33:27.Disapproval in the West End. I have not done theatre for 11 years. It
:33:27. > :33:32.is where I started. Mostly theatre with tiny bits of telly, the TV
:33:32. > :33:36.began to outweigh the theatre. 11 years, I have done it, but being in
:33:36. > :33:43.America, doing American comedy. I wanted to come back to Britain and
:33:43. > :33:53.do something that was very British. So the West End, doing a play with
:33:53. > :33:54.
:33:54. > :34:04.Sir Trevor Nunn. Alan ache born. -- Ackyburn.
:34:04. > :34:09.
:34:09. > :34:15.Now, I am adding on the toppings, so there is the tomato, the cheese,
:34:15. > :34:19.pecorino and mozzarella. Peanut oil... Really? Yes, it really works.
:34:19. > :34:27.Then some salt. You throw that in the oven on the
:34:27. > :34:31.pizza stove and hopefully, here, I have your Margarita pizza.
:34:31. > :34:37.Look at that! Oh! That looks amazing.
:34:37. > :34:41.It is perfect for a matinee that you are doing today.
:34:41. > :34:46.Yes. Drizzle that over the top. It is
:34:46. > :34:53.very hot. Will wait a wee while, but I will
:34:53. > :35:00.have to try it. This is a recipe from a restaurant
:35:00. > :35:04.called San Michelle. They do two different types of pizza, one with
:35:04. > :35:13.or without cheese. That is it.
:35:13. > :35:18.Italians are like that. I love two pasta dishes, one with lemon and
:35:18. > :35:22.another with truffle. Well, if there is a skill or a tip
:35:22. > :35:30.you would like me to demonstrate on the show, or you have a problem
:35:30. > :35:34.with a much-needed technique, give us a call or drop us a line.
:35:34. > :35:40.Right, what are we cooking for Ashley at the end of the show? It
:35:40. > :35:45.could be halibut. The fish is pan- fried with butter. Topped off with
:35:45. > :35:51.truffle. With so-calledade cabbage, finished off with a hollandaise
:35:51. > :35:56.sauce. Or it could be food hell. Monkfish in a classic French dish,
:35:56. > :36:01.a blanquette. This is fish that is poached in fish stock. The sauce is
:36:01. > :36:06.enriched with cream, mushrooms, onions and tarragon, served with
:36:06. > :36:10.Duchess potatoes on the side. Some of the viewers get to decide
:36:10. > :36:17.Ashley's feat, but you have to wait until the end of the show to see
:36:17. > :36:20.the result. Right, it is the Great British Menu. It is the brilliant
:36:20. > :36:30.Phil Howard. He has taken on Marcus McGuinness for a place in the final.
:36:30. > :36:59.
:36:59. > :37:03.Marcus, are you serving a starter size portion today? That is harsh.
:37:04. > :37:09.Just a question. Amongst a range of unusual
:37:09. > :37:17.ingredients, Marcus is using strongly flavoured lamb's liver in
:37:17. > :37:27.the parfait. And making a malt loaf, but Marcus is using flower power in
:37:27. > :37:33.
:37:33. > :37:43.malt-loaf The dish is decorated
:37:43. > :37:46.That way, please. Will the judges think that Marcus's-
:37:46. > :37:49.malt loaf and rose geranium reaches Olympian heights?
:37:49. > :37:52.That's ridiculous. I know.
:37:52. > :37:55.What appears to have happened is this little quenelle
:37:55. > :37:58.of chicken or duck liver parfait seems to have slid down
:37:58. > :38:00.before coming to a stop!
:38:00. > :38:03.The thing that slightly annoys me about this,
:38:03. > :38:06.you get this tiny, little garnish of dried bread,
:38:07. > :38:08.when in fact you've got quite a big...
:38:08. > :38:11.Lump of pate. Yeah.
:38:11. > :38:14.You think, "How am I going to eat this?"
:38:14. > :38:17.All those flavours are delicious. I'm not quite sure they go together.
:38:17. > :38:19.Anyway, let's have a look at this. Now...ah!
:38:19. > :38:21.It's lamb's liver. Lamb's liver!
:38:21. > :38:25.I have never ever come across that before. That explains why it's so powerful.
:38:25. > :38:28.I think it's style over content.
:38:28. > :38:31.It's like a sort of adventure for the palate.
:38:31. > :38:34.But I'm not really enjoying it, I'm just interested in eating it
:38:34. > :38:38.because it's so extraordinary.
:38:38. > :38:42.So Marcus's bold attempt to steal an early lead hasn't come off.
:38:42. > :38:46.Can the seasoned campaigner Phil seize the initiative?
:38:46. > :38:49.His salad with goat's milk puree, pickled asparagus
:38:49. > :38:54.and quail's eggs came joint first with Marcus's starter in the week.
:38:54. > :38:56.To meet the brief, Phil gave it a few twists,
:38:56. > :39:02.like celeriac wrapped in gold leaf,- so they looked like medals.
:39:02. > :39:05.Having prepared the salad, Phil's adding another modern touch
:39:05. > :39:08.with a watercress bavois, which is like a savoury mousse.
:39:08. > :39:10.There are egg-filled pastry Olympic torches, too,
:39:10. > :39:13.to be served on the side.
:39:13. > :39:16.The main part of the salad is a medley of top-quality ingredients,
:39:16. > :39:20.carefully arranged to look relaxed and free form.
:39:20. > :39:27.There we go. Thank you.
:39:27. > :39:29.But the pressure of the competition- has got to Phil.
:39:29. > :39:32.He left part of his dish in the fridge.
:39:32. > :39:35.I find my watercress bavois, which is irritating.
:39:35. > :39:37.And, yes, it's there to bring some richness,
:39:37. > :39:39.but it's not critical, but irritating.
:39:39. > :39:44.There it is...in all its glory.
:39:44. > :39:47.Will Phil's omission affect the balance of the dish?
:39:47. > :39:49.And is a salad with gold medallions- and torches
:39:49. > :39:53.the innovative Olympic starter the judges are looking for?
:39:53. > :39:56.It's quite big for a first course.
:39:56. > :39:59.Except it's all veg. And a little quail's egg.
:39:59. > :40:02.What's in the parcel, that's what I want to know?
:40:02. > :40:09.It is delicious. Oh, celeriac, or something.
:40:09. > :40:11.Where is the creative vision here?It's an extraordinarily dull dish.
:40:11. > :40:14.That's good. Yeah, it's fine, but it's a canape.
:40:14. > :40:17.You know, it's nothing special.
:40:17. > :40:20.I'm enjoying it very much but it isn't rocking my world.
:40:20. > :40:23.I think the gold leaf thing is absolutely awful.
:40:24. > :40:27.It's like, you know, it's a bit like- bling on a salad.
:40:27. > :40:37.And it's to start off a banquet,
:40:37. > :41:05.
:41:05. > :41:05.This
:41:05. > :41:05.This is
:41:05. > :41:10.This is a
:41:10. > :41:15.This is a tough act, but Marcus is kched. Marcus is not negligenting
:41:15. > :41:19.the presentation, as he puts on the coconut oil. He knows that first
:41:19. > :41:28.impressions can make a big impressions can make a big
:41:28. > :41:33.difference. Has Marcus found a winning formula
:41:33. > :41:40.by turning down the elder flower fish sauce? This is more like it. I
:41:40. > :41:46.mean that is just a beautiful thing. Isn't it pretty? I think that the
:41:46. > :41:52.glow of pea, that is delicious. Right, will I will be controversial.
:41:52. > :41:57.I think that this is a potentially delicious dish, ruined by
:41:57. > :42:03.inattention to detail. The fish sauce is almost disgusting.
:42:03. > :42:08.The fish tastes good. The veggie bits are beautiful. I like the pea
:42:09. > :42:14.puree. The only thing that is wrong with it is the sauce. This dish is
:42:14. > :42:18.like someone running up for the pole vault and soaring underneath
:42:18. > :42:22.the bar. I think that the chef tried hard to
:42:22. > :42:28.be innovative. I think if the sauce was humming, all of the ingredients
:42:28. > :42:33.world work well. .I Agree.
:42:33. > :42:38.So, Marcus' fish course has put a cat among the pigeons. Can Phil
:42:38. > :42:44.spring into the lead with a complex mackerel and shellfish dish that
:42:44. > :42:49.earned him nine points in the heats? He has mackerel and samphire,
:42:49. > :42:56.followed by mackerel parcels. Topped with tempura mussels and
:42:56. > :42:59.finished with a veloufe. 2.00Pm for the soup. Thank you very
:42:59. > :43:07.much. Will the judges think that humble
:43:07. > :43:12.Cornish mackerel can be an Olympic winner? I think it looks good. It
:43:13. > :43:18.is exciting. It is drawing me in. The soup is delicious. A beautiful
:43:18. > :43:22.balance much richness and intensity. I think that the soup is a triumph.
:43:22. > :43:27.The mac receipt tartare is fabulous. I really like the potato salad.
:43:27. > :43:31.This is a thing of great beauty. Fabulous. The simple skill. This is
:43:31. > :43:38.a master at work. A radical thing about this is
:43:38. > :43:42.taking mackerel and elevating it to a place right at the top table of
:43:42. > :43:47.food Many of the people at the dinner will not have tasted this
:43:47. > :43:53.food. That is key for me, making sure that the people are amazed by
:43:53. > :43:57.the gastronomy of Britain. This the gastronomy of Britain. This
:43:57. > :44:01.dish does that. High praise indeed. Well deserved
:44:01. > :44:06.for Phil's fish dish. We will see if it is enough to book his place
:44:06. > :44:12.in the final later on. Still to come, Rachel Khoo is
:44:13. > :44:17.enjoying more classic Parisian food. Talking into -- tucking into fine
:44:17. > :44:24.French cheese before making a dish using the ingredients in a lighter
:44:24. > :44:34.version. And the chefs go head-to-head in
:44:34. > :44:37.
:44:37. > :44:46.the kitchen challenge. Who will make a rabid Eg- it? And will
:44:46. > :44:50.Ashley be facing food heaven? The halibut. Or the food hell with a
:44:50. > :44:56.classic French blanquette and cavelonero.
:44:56. > :45:02.Now, cooking next, it is Annabel Langbein. You have travelled a long
:45:02. > :45:09.way to be here today, so what are you cooking for us? I have this
:45:09. > :45:16.beautiful piece of sirloin. I am going to cook that and make a yummy
:45:16. > :45:21.salad. I am going make prawn toast salad. I am going make prawn toast
:45:21. > :45:24.and demystify mayonnaise. .So, the veg, we have pumpkin here,
:45:24. > :45:30.aubergine and peppers. The thing that I love about this.
:45:30. > :45:33.This is a male on a plate. You can use any vegetables that you like
:45:33. > :45:39.and are in season. Sell me New Zealand it is a place I
:45:39. > :45:44.have never been. So tell me about New Zealand?
:45:44. > :45:52.apart from being the most beautiful place in the world. It is
:45:52. > :45:56.incredibly beautiful. It grows the most amazing food. This is
:45:56. > :46:04.pomegranate molasses here. We have such fresh food. Whether it
:46:04. > :46:10.is a piece of beef or vegetables. You produce your own food? We grow
:46:10. > :46:13.everything that we eat. You can actually turn it into so
:46:13. > :46:16.many different flavours. We don't have a long-time tradition of
:46:17. > :46:20.cooking. We don't have the history that the Italians or the French do.
:46:20. > :46:26.So we have taken a wee bit of a magpie approach.
:46:26. > :46:32.So, including this. What are you putting on here?
:46:32. > :46:38.is pomegranate molasses and cumin salt and pepper and coriander here.
:46:38. > :46:43.It is such a lovely thing it means that your everyday meals can
:46:43. > :46:47.tasting it. -- interesting. You are not using fancy techniques but
:46:47. > :46:52.working with the freshest things that you have got and making
:46:52. > :47:00.interesting flavours around it. Where did your love of food come
:47:00. > :47:06.from? My mother came out and said that I came out of the womb with a
:47:06. > :47:11.wooden spoon. I used to live in the bush. I would jump from a
:47:11. > :47:19.helicopter, I would do live deer recoveris..., I would get these
:47:19. > :47:29.live deer for farming. You could do it in a Land Rover in
:47:29. > :47:33.
:47:33. > :47:39.Yorkshire! I would come home with a brace of have been -- birds or a
:47:39. > :47:44.deer. I would come out of the bush or the sea, and I would be making a
:47:44. > :47:50.lobster therm dor, it has more calories than you need for a week,
:47:50. > :47:56.but I knew that I had it in me to cook. I had my first business
:47:56. > :47:59.living in Brazil. I was making coisants, that is how I figured out
:47:59. > :48:04.what I wanted to do. So you have travelled as well?
:48:04. > :48:08.I love to travel. What are you doing here? You could
:48:08. > :48:14.marinade it, but I am going to cook it straight away. The molasses,
:48:14. > :48:17.because it is sweet, it caramelises quickly. So browning it, do it very
:48:17. > :48:21.quickly. How long will this go in the oven
:48:21. > :48:25.for? 15 minutes. You can do it with any kind of meat. It is just adding
:48:25. > :48:28.in the flavours. Nour, the mayonnaise.
:48:28. > :48:33.I bet you have never made it like this before.
:48:33. > :48:38.You use whole eggs? Yes, but I put everything in at once.
:48:38. > :48:44.What do you want on here? A little bit of olive oil and cumin. Salt
:48:44. > :48:48.and pepper. I like the idea of keeping the flavours rolling
:48:48. > :48:53.through. You use so many different
:48:53. > :48:56.influences, you mentioned that in the beginning. That you take the
:48:56. > :49:00.influences in New Zealand cooking from everywhere? Yes, but the basis
:49:00. > :49:07.of that is to use whatever is fresh and in season.
:49:07. > :49:09.So the vegetables are in the oven? Yep. Get that in. I made a new TV
:49:09. > :49:16.series. I cooked that on the back of my truck.
:49:16. > :49:26.On the back of your truck? Yes, that is my new favourite kitchen.
:49:26. > :49:30.There is no underbench cover. So, you cook live? I do cook live.
:49:30. > :49:34.I gave myself a whacking great burn the other day.
:49:34. > :49:38.Is it as popular there as it is over here? There is not many who
:49:38. > :49:43.live in New Zealand, but there are a lot of people that watch your
:49:43. > :49:47.show? The show has gone to 83 countries. That is exciting. So,
:49:47. > :49:53.food is a really, really big part of New Zealand life.
:49:53. > :49:59.I think it was because we were so cut off for so long. OK. Ph.D and
:49:59. > :50:04.button management needed! That one. So you have thrown it all in
:50:04. > :50:09.together? Absolutely everything. This is miraculous. When I learned
:50:09. > :50:13.to make mayonnaise. It would take forever. With this it just happens
:50:13. > :50:18.like that. I suppose you are using the whole
:50:18. > :50:25.eggs that combine it It works with the egg yolk as well? Yes.
:50:25. > :50:29.If you want... Look at that. It is a frugal lifestyle! Resourceful,
:50:29. > :50:34.I'm a cook! You know what I love about this? The fact that you have
:50:34. > :50:39.that, if you wanted to you can put capers in there and make a sauce
:50:39. > :50:43.for the fish. We are making prawn toasts.
:50:43. > :50:47.Now I put a wee bit of that mayonnaise in there. You can leave
:50:47. > :50:51.the prawns whole or chop them up. The thing that make it is
:50:52. > :50:55.interesting is sesame oil. When you make prawn toast or eat it in a
:50:55. > :51:00.Chinese restaurant it is really greasy.
:51:00. > :51:06.It is deep-fried and done with prawns and egg whites.
:51:06. > :51:09.Here, you pop the prawns copped up roughly on top.
:51:09. > :51:15.You mix them into the sesame mayonnaise and then we shall put it
:51:15. > :51:23.on the bread. Yum. Cos your cook books here are
:51:23. > :51:29.in the UK? Yes, I have a lovely book called the Freerange Cook.
:51:29. > :51:35.Everything in the book, everything that I do, we grow from our garden.
:51:35. > :51:41.So can you do me a favour? Can you crush that with a wee bit of salt.
:51:41. > :51:44.Then I find you get a smoother flavour in it. Oh, you are good. I
:51:44. > :51:49.do like someone doing all of this stuff.
:51:49. > :51:54.Yes it is great! So that goes on top of the bread. My mother would
:51:54. > :52:00.do this with mushrooms so the mayonnaise forms the sauce. You
:52:00. > :52:05.would not believe it works, but the bread comes out crunch you.
:52:05. > :52:11.You are going to bake them? Yes, so it is light.
:52:11. > :52:18.The mayonnaise has the flavour of the sesame, so it is slightly Asian.
:52:18. > :52:22.You could change it and use coriander, paprika, chilli. It is a
:52:22. > :52:27.useful base. That is what I like, you can work out from the basic
:52:27. > :52:32.things. While I am doing this, all of
:52:32. > :52:35.today's recipes including this one are on the website, go to
:52:35. > :52:40.bbc.co.uk/saturdaykitchen. I will be sharing favourites bits of
:52:40. > :52:46.Saturday Kitchen on Best Bites, tomorrow morning at 10.00am on BBC
:52:46. > :52:50.Two. So we have made a puree out of this.
:52:51. > :52:55.Now sesame seeds. I love them. Black and white ones. Pop them in
:52:55. > :53:04.the oven. So... The trick with the meat, it
:53:04. > :53:11.is so important to rest it. I will change the board.
:53:11. > :53:18.Turn it over for me. Thank you. Now change the knife.
:53:18. > :53:23.You want a dressing to go with this, so that is the garlic.
:53:23. > :53:29.You might want a little bit of yoghurt to thin that down. I cook
:53:29. > :53:35.this with the cap on. Oh, my God that is beautiful. Look at that
:53:35. > :53:45.meat. If that was me at home, I would put that in bread and butter.
:53:45. > :53:45.
:53:45. > :53:50.I started off my cooking days with a Michelin blip. I ate and got up
:53:51. > :53:56.to 95 kilos. I did a course on nutrition it was
:53:56. > :54:06.like this I pif any when you realised that everything that was
:54:06. > :54:06.
:54:06. > :54:14.making you fat was the fat in your diet! -- epiphany.
:54:14. > :54:18.Now, a dressing, add a little water to that to thin it down.
:54:18. > :54:23.Now I need the roast veggies and to pile them on top of the meat. I
:54:23. > :54:29.love meals like this. You can make a meal in one. There is no last-
:54:29. > :54:33.minute fuss or bother. The veggies and meat can be at room temperature.
:54:34. > :54:40.Pile it on if you are a vegetarian just have it like that, but with
:54:40. > :54:44.the meat on there, yum! It looks so good.
:54:44. > :54:49.The prawn toasts there. Put this on top.
:54:49. > :54:58.The thing that makes this so yummy, apart from this. I will thin that a
:54:58. > :55:07.bit more. You want it to be a drizzling consistency.
:55:07. > :55:12.Just drizzle that over. And there is ducka there. It is
:55:13. > :55:16.fabulous made with hazelnuts, almonds, cumin seed coriander seed,
:55:16. > :55:22.salt, bake it in the oven and then process it.
:55:22. > :55:27.That sounds good to me. You are definitely coming back again. All
:55:27. > :55:33.you did was egg and potatoes. Tell us what that is again.
:55:33. > :55:41.That is a prawn toast and seared beef salad.
:55:41. > :55:44.beef salad. Dinner for one! Don't forget the
:55:44. > :55:50.ducka. I don't know where you will start
:55:50. > :55:52.on this one. You were a vegetarian! Dive into
:55:52. > :55:58.that. Have a seat.
:55:58. > :56:08.Unusual doing them in the oven, but it keeps them nice and light.
:56:08. > :56:15.A new way of making mayonnaise. What was this ducka? You roast
:56:15. > :56:21.hazelnuts and almonds. Then I put them in a food processor and toast
:56:21. > :56:26.cumin seeds and coriander seeds and sesame seeds and put it all in the
:56:26. > :56:35.blender and pulse it. Right, let's go back to Luton to
:56:35. > :56:41.see what Susie has chosen to go with Annabel's fabulous feast!
:56:41. > :56:44.Having travelled halfway around the world to bring us her colourful,
:56:44. > :56:52.seasonal food, Annabel deserves something special to drink with it.
:56:52. > :56:57.We have a lot happening on the plate here. The surfturf feel of
:56:57. > :57:01.the recipe would suit a rosaway wine. Something like this South
:57:01. > :57:05.African Shiraz rosaway, but the combination of the spicy beef and
:57:05. > :57:12.the autumnal weather is leading me to a soft, juicy red wine. For
:57:12. > :57:17.Annabel I can't resist choosing a New Zealand wine. It is a Nelson, a
:57:17. > :57:26.Pinot Noir 2010. The ideal style of wine for every element of Annabel's
:57:26. > :57:32.dish. Noir's home from home is burgundy in France, but it is
:57:32. > :57:37.produced so well in New Zealand it has become the country's signature
:57:37. > :57:43.grape variety it is so scented, full of blackberry and spice. What
:57:43. > :57:51.we are looking for with Annabel's dish is a wine fruity enough to
:57:51. > :57:58.match the flavour of the spices, the meat and the pomegranate. We
:57:58. > :58:04.need the soft tannins in the wine, that will work perfectly with the
:58:04. > :58:08.male. Dl is a touch of oak -- there is a touch of oak ageing, and that
:58:08. > :58:13.works well with the vegetables, with the aubergine and it will not
:58:13. > :58:18.overwhelm the prawn toasts and the fact that this is a salad. Annabel
:58:18. > :58:24.you have come a long way and brought a huge smile to our faces
:58:24. > :58:28.with your colourful beef salad. In return, here is a taste for you of
:58:28. > :58:35.home while you all tuck in. There is enough of it for us.
:58:35. > :58:44.What do you think of the wine? spoiled to have gorgeous New
:58:44. > :58:48.Zealand Pinoit. I have a real New Zealand Pinoit pal at -- pallet. I
:58:48. > :58:54.love it. Right it is time to find out who
:58:54. > :58:58.made it through to the final of the Great British Menu. Have a look at
:58:58. > :59:03.Great British Menu. Have a look at this.
:59:03. > :59:08.The arena is set for the big event. The main course. Phil is going
:59:08. > :59:14.first with roast lamb. Serbed with a lamb pie and vegetables. The only
:59:14. > :59:20.real invasion is mint sauce in a sphere of jelly it collapsed when
:59:21. > :59:29.left in the oven for too long. He lays the vegetables with the
:59:29. > :59:34.marsh and tops with pea and mint jelly.
:59:34. > :59:44.No mistakes this time, but will Phil's modern touches persuade the
:59:44. > :00:22.
:00:22. > :00:29.judges that this is a 21st cenry More belly flop than genius.
:00:29. > :00:34.Now, confident in his ability, Marcus has strained every sinew to
:00:34. > :00:39.master his cheap cut of beef. It looks better. It eats better.
:00:39. > :00:44.Very good. It is like a completely different
:00:44. > :00:49.beef. Not good for me, but good for you. It makes me happy. Very happy.
:00:50. > :00:54.The height of Marcus's volting ambition is to wow the judges with
:00:54. > :00:58.something unusual. Beef tendons cooked until they are soft like
:00:58. > :01:04.bone marrow, but it is the judges who Marcus is trying to impress.
:01:04. > :01:11.Calm and measured as always, he plates up the beef blade and hits
:01:11. > :01:17.the pass. Thank you very much.
:01:17. > :01:21.Can Marcus carve a commanding lead with his adventurous beef and
:01:21. > :01:27.beetroot dish. Fillet of beef. Five different
:01:27. > :01:33.types of beetroot. I think that the dish is a tragedy. The beef is
:01:33. > :01:39.shocking. You can't taste the beef. .I am upset here. Let's have a look
:01:39. > :01:46.at that card. I need to be put out of my misery here. Showcasing
:01:46. > :01:56.rarely used beef tendons. I love marrow, so I will have a go.
:01:56. > :01:56.
:01:56. > :02:54.Apology for the loss of subtitles for 112 seconds
:02:54. > :02:58.It is a brave chef that sends a souffle out to the judge's chamber.
:02:58. > :03:03.But it looks beautiful. It is perfect. You cannot fault it, but
:03:03. > :03:07.you cannot possibly say that it is suitable for such an important
:03:07. > :03:12.occasion. Simply because absolutely no invasion here whatsoever.
:03:12. > :03:17.But it is also a big technical problem of trying to get souffles
:03:17. > :03:20.of this perfection out in front of 100 people at once. If challenged.
:03:20. > :03:25.Chef would say he has been innovative. He has the Olympic
:03:25. > :03:31.torch of a cone with the ice-cream inside. That is where the invasion
:03:31. > :03:37.begins and ends. It is ice-cream. It is a dish of wonderful quiet
:03:37. > :03:40.pleasures but not of the fireworks and razzamatazz that we need with
:03:40. > :03:44.general excitement of the Olympic Games.
:03:44. > :03:49.Phil's made his last throw. Marcus will need to surpass him to
:03:49. > :03:54.have a chance at a place in the final. Radical to the end, his
:03:54. > :03:59.desert features asparagus, goat's Kurd and black olives. More
:03:59. > :04:02.asparagus mixed with white chocolate and salt is sieved over
:04:02. > :04:08.liquid nitrogen. This is state-of- the-art modern cookery. Marcus
:04:08. > :04:14.really believes in it. It is time to plate up. Marcus has conjured up
:04:14. > :04:20.his modern magic in a last thrust to reach the finals.
:04:20. > :04:25.Now to the lap of the Gods, once again.
:04:25. > :04:32.Will Marcus' revolutionary desert run Olympic rings around Phil's
:04:32. > :04:37.souffle? Asparagus as a pudding. That is a first. It is. Is this
:04:37. > :04:42.cheese? Almost impossible to tell.Tonight Even start, Matthew.
:04:42. > :04:48.Come on! This is just absolutely terrible! I think it is a cheese
:04:48. > :04:51.and a pudding course rolled into one. If you put it all together, it
:04:51. > :04:54.tastes delicious. The bits are there, they just need
:04:54. > :04:58.to be pulled together. With the cooking over, the chefs
:04:58. > :05:04.are left to reflect on their performance. While the judges
:05:04. > :05:14.deliberate over the results. Heads or tails? Heads I win.
:05:14. > :05:14.
:05:14. > :05:21.Yep? I'm off to the Olympics! Enough chat. Matthew have you made
:05:21. > :05:25.up your mind? Yes, Prue, I have. I sure have.
:05:25. > :05:29.Let's call in the chefs. For Phil and Marcus, the long wait
:05:29. > :05:33.is over. Welcome, chefs. We have had a
:05:33. > :05:37.pretty heated debate. We have not always agreed about every dish, but
:05:37. > :05:42.it is not about the individual dishes, but it is about the menus.
:05:42. > :05:48.We have to choose by the menu. Matthew, have you made up your
:05:48. > :05:54.mind? I have, Prue, it is menu A for me.
:05:54. > :05:59.It is also menu A for me. I have menu A, so we have a
:05:59. > :06:03.straight winner, but you don't know nor do we know who cooked menu A,
:06:03. > :06:13.so let's find out. So the chef going forward to represent London
:06:13. > :06:15.
:06:15. > :06:21.and the south-east in the Great British Menu finals is... Phil
:06:21. > :06:27.Howard! Congratulations! Well done, Howard! Congratulations! Well done,
:06:27. > :06:31.my friend. Well done. And t he will be on the show in a
:06:31. > :06:35.few weeks it is time to answer some of your foodie questions and
:06:36. > :06:39.callers help us to decide if Ashley is facing food heaven or food hell.
:06:39. > :06:43.First it is Robert from Glasgow. Glasgow is definitely in Scotland!
:06:43. > :06:46.It is. Good morning. We have a fellow Scot on the programme today.
:06:46. > :06:50.Great. What would you like to ask? I have
:06:50. > :06:55.pork cheeks from the butcher. I would like a suggestion as to what
:06:55. > :07:03.to do with them. Pork cheeks? Cook them long and
:07:03. > :07:08.slow with a Asian hint. So tomato sauce, garlic, ginger, star anise,
:07:08. > :07:11.sugar, vinegar. About three-and-a- half hours, four hours at 150. They
:07:11. > :07:18.will melt in the mouth. Braised, that is fantastic.
:07:18. > :07:25.What dish would you like to see at the end of the show? Food heaven.
:07:25. > :07:29.There it is. Dominic from Grimsby. I knew you would be calling! Right,
:07:29. > :07:36.what is your question for us? Cheese bread. The best way to make
:07:36. > :07:41.a nice cheese bread. When I make it turns out dense and heavy.
:07:41. > :07:46.Firstly it is the dough. You have to ensure that there is liquid in
:07:46. > :07:50.it. With the home-made breads, there is not enough wick which had
:07:50. > :07:54.in it. Here, there is some left. You take the bread, once it is
:07:54. > :07:59.proved. You knock it back, that is when you start to add the cheese to
:07:59. > :08:05.it, prove it again and bake it in a really, really hot oven. That is
:08:05. > :08:10.the key. Very quickly in the hot oven. Once it is proved, knock it
:08:10. > :08:14.back. Then followed in the cheese. Don't use cheese that is dry. What
:08:14. > :08:17.dish would you like to see, food heaven or food hell? Food heaven,
:08:17. > :08:23.please. And Edward from Bristol.
:08:23. > :08:29.Which is in Essex, just joking! I will get into trouble! What
:08:30. > :08:34.question do you have for us? would like to ask Cyrus, how do you
:08:34. > :08:39.make a dan sack? It is purely with lamb. We don't believe in chicken,
:08:39. > :08:44.veg, prawns, but dan sack is a Sunday roast for the Parsee
:08:44. > :08:49.community. It is long and tedious, so the best recipe is in my book,
:08:49. > :08:53.sir. I can't help it. His recipes are usually about five
:08:53. > :08:57.pages, but it is worth it. What dish would you like to see, food
:08:57. > :09:01.heaven or food hell? I would like to see food heaven for Ashley,
:09:01. > :09:07.please. And Linda. What is your question?
:09:07. > :09:13.would like to know how to cook red cabbage as a vegetable. I grow lots
:09:13. > :09:17.of red cabbage. It is beautiful. I saute it with butter. Then I like
:09:17. > :09:21.to add ginger, currents and orange juice it does not need it cook for
:09:21. > :09:26.long it is a great combination of flavours.
:09:26. > :09:30.It is great raw in salads. What dish would you like to see, food
:09:30. > :09:34.heaven or food hell? It is food heaven, please.
:09:34. > :09:41.It is looking good for you. Steve, what would you like to ask
:09:41. > :09:46.us? I have a couple of cases of baked beans. I was wondering what
:09:46. > :09:52.could be done with this hum pbl vegetable apart from warming it
:09:52. > :09:56.through and put it on toast. If it doesn't include Marmite it is even
:09:56. > :10:04.better. Baked beans. They are a fantastic
:10:04. > :10:10.thing. Add butter in a pan. Finally mince ginger, garlic, green chilli
:10:10. > :10:16.and cumin. Throw in the beans with crisp.y toast. You will love it. A
:10:16. > :10:21.fried egg on top. Even better. What dish would you like to see,
:10:21. > :10:27.food heaven or food hell? The fell efell, please.
:10:27. > :10:31.Well, the usual rules apply. Let's get down to business. It is the
:10:31. > :10:34.omelette challenge. With a new board. Gennaro Contaldo has been
:10:34. > :10:39.leading it for a number of years now.
:10:39. > :10:43.We have new stoves, pans. The pans are too small.
:10:43. > :10:53.The record is 20 seconds. Are you ready? Don't tell me that.
:10:53. > :11:04.
:11:04. > :11:09.Let's put the clocks on the screens. The best that you can.
:11:09. > :11:11.This is the key, how quick they can get it cooked.
:11:11. > :11:21.She has definitely been practising over here.
:11:21. > :11:23.
:11:23. > :11:27.There we go! You have definitely been practising! What is good about
:11:28. > :11:32.this, though, they are actually cooked.
:11:32. > :11:37.They may not look cooked. They look delicious. I like them
:11:37. > :11:40.like that They look like mine! That is
:11:40. > :11:49.brilliant. I can mainly taste the butter in it.
:11:49. > :11:55.You like the butter in it! An bell, you did it n quicker than a lot of
:11:55. > :12:03.people on our board. You did it in 27.56 seconds. That puts you in
:12:03. > :12:13.fourth place. That is pretty good.
:12:13. > :12:13.
:12:13. > :12:17.Cyrus, you did it... The usual time. You were in fourth place. He has
:12:17. > :12:22.just beaten you there. He sits fourth.
:12:22. > :12:28.A respectable time. Now, will Ashley get food heaven it
:12:28. > :12:37.is looking good so far. Halibut. Or food hell, monkfish
:12:37. > :12:41.with Duchess potatoes. These two will find out later what they are
:12:41. > :12:45.going to decide, but here is cues Rachel Khoo.
:12:45. > :12:48.She is off to a cheese shop. One of the great things about
:12:49. > :12:56.living in Paris is being able to go to the specialised cheese shops
:12:56. > :13:06.where they only sell cheese. To feed the addiction of cheese,
:13:06. > :13:40.
:13:40. > :13:43.there are over had00 cheese shops Young mild cheeses here gain
:13:43. > :13:48.flavour, consistency and colour. Ageing this cheese for ten days
:13:48. > :13:58.give it is a stronger flavour, that is just right for my recipe.
:13:58. > :14:02.
:14:02. > :14:11.Thank you very much. Goodbye! Tartiflette is a dish
:14:11. > :14:15.created in the 1980s, by the Reblochon, which is a smelly French
:14:15. > :14:23.cheese. You need half a kilo of waxy potatoes.
:14:23. > :14:29.I will make my potatoes into match sticks. I find that the potatoes
:14:29. > :14:34.sliced on a mandolin make the best- shaped nests.
:14:34. > :14:38.Finally chop an on ion. Whack them in the pan.
:14:38. > :14:45.Garlic. This is smelly work this. Smelly
:14:45. > :14:50.onions, smelly garlic, but it makes for an extra tasty dish. Which will
:14:50. > :14:58.throw in a bay leaf too. While it starts to cook I will cut
:14:58. > :15:06.up my lardon. While that is sizzling away, I will
:15:06. > :15:11.cut up my stinky Reblochon cheese. That is squashy in the middle. Yum.
:15:11. > :15:19.You will need 250 grams of the cheese that comes from the apts. If
:15:19. > :15:26.you don't like Reblochon you can use a brie or a camembert. That is
:15:26. > :15:32.the cheese done. I will now throw in 100 mls of dry white wine. Cook
:15:32. > :15:36.that until there is a stable spoon of liquid left. The wine is reduced.
:15:36. > :15:41.I will add the potatoes. Pour it into the bowl.
:15:41. > :15:46.OK. Throw in the cheese. Look at all of that cheese! You
:15:46. > :15:52.only live once! That's what they say. Give it a stir. Grab your tin.
:15:52. > :15:58.The tins are already buttered, so load up each section.
:15:58. > :16:02.Overfill it it shrinks a little bit. It may not be the pressest of
:16:02. > :16:10.dishes, but when it tastes this good. Who cares.
:16:10. > :16:15.In the oven they go. I will clean After 15 minutes they will be
:16:15. > :16:20.cooked. It smells certainly cheesey now!
:16:21. > :16:28.Let's have a look. Oh, it is bubbling away. They look amazing.
:16:28. > :16:38.Yummy. Good stuff. Right I will scoop one out.
:16:38. > :16:39.
:16:39. > :16:44.This is like heaven on a plate. You have the Reblochon cheese that
:16:44. > :16:49.is melted. The smoky bacon flavour, the crunchy potato on the top but
:16:49. > :16:59.it is soft and cooked in the middle. Delicious. What these little tarts
:16:59. > :17:06.
:17:06. > :17:10.lack in looks they make up for in taste. A delicious springtime lunch.
:17:10. > :17:14.Now a summary twist on a French winter classic.
:17:14. > :17:20.I have come up with this light, this quick version that you can do
:17:20. > :17:24.with all of the flavours of a cassoulet but with none of the
:17:24. > :17:29.hassle. I will start off by making the soup base. You need three pints
:17:29. > :17:36.of water in a pot. I'm going to add sun dried tomatoes.
:17:36. > :17:40.That will give it a rich flavour. Then 30 grams of dried ceps.
:17:40. > :17:48.Mushrooms are not traditional in the cassoulet, but adding them give
:17:48. > :17:55.as real depth of flavour. One of my favourite ingredients, lovely smoky
:17:55. > :17:59.bacon. On the hob it goes. While it is simmering I will start on the
:17:59. > :18:09.little dumplings. I need duck and Toulouse sausage.
:18:09. > :18:12.
:18:12. > :18:18.The two very important ingredients in cassoulet.
:18:18. > :18:23.I am going to make meatballs and this Toulouse sausage packs a punch.
:18:23. > :18:29.The pork is minced in bigger bits than in other sausages. I cut up
:18:29. > :18:36.the duck into smaller bits making it easier to blend.
:18:36. > :18:39.I add a clove of garlic. Half of an onion roughly chopped and black
:18:39. > :18:46.pepper. I will not add salt. I think there is enough in there with
:18:46. > :18:53.think there is enough in there with the sausage.
:18:54. > :18:58.Wow! OK! I think it is done. Once your mix is ready, get it on
:18:58. > :19:03.to a plate ready to shape into the meatballs.
:19:03. > :19:08.You want to make them a bill smaller than a golf ball.
:19:08. > :19:12.Those are my meatballs done. Let's have a look and see how the soup is
:19:12. > :19:16.doing. Crazy bubbling away there. I will
:19:16. > :19:24.take out all of the bits. These ingredients have done their job now.
:19:24. > :19:32.Infusing the broth with all of their delicious flavours. Then I
:19:32. > :19:37.need tomato piece and a teaspoon of brown sugar. Two carrots... While
:19:37. > :19:42.that simmers away I am going to get a big pan and I'm not going to put
:19:42. > :19:46.oil in the pan. The meatballs are fatty already. Let's put one in to
:19:47. > :19:55.test it. It is sizzling. That means it is hot enough. Let's put the
:19:55. > :20:01.meatballs in here. Use a big frying pan. Try not to overcrowd it.
:20:01. > :20:05.Then add tinned beans such as haricot. Now, to bring it all
:20:05. > :20:10.together. Put your meatballs in a bowl.
:20:10. > :20:15.Then add some of your delicious tomato soup.
:20:15. > :20:19.Look at that lovely colour. The carrots in orange and the rich red
:20:19. > :20:29.colour. Finish it off with a nice sprig of parsley.
:20:29. > :20:32.
:20:32. > :20:34.Let's have a little taste. Let's have a little taste.
:20:34. > :20:39.Hmm, really, really yummy. Right it is that time of the show
:20:39. > :20:44.to find out if we are facing food heaven or food hell. Food heaven is
:20:44. > :20:49.the lovely piece of halibut with black cabbage. A little truffle
:20:49. > :20:58.there. Truffle and eggs with hollandaise sauce. Or it could be
:20:58. > :21:01.monkfish with a classic blanquette, normally done with veal or chicken.
:21:01. > :21:06.There is tarragon. What do you think they have
:21:07. > :21:08.decided? I don't know. You are lucky. It is 6-1.
:21:08. > :21:13.You are lucky. It is 6-1. Fantastic.
:21:13. > :21:20.We are going to cook the halibut first of all. Annabel if you can do
:21:20. > :21:25.me the poached egg. That would be great. Let's get the fish on and
:21:25. > :21:31.gently cook that. I am using the skin on the underside.
:21:31. > :21:37.So I get the moment of truth of opening the egg truffle container.
:21:37. > :21:43.The reason for the eggs it absorbs the flavour of the egg.
:21:43. > :21:49.That is amazing. So you can make truffled scrambled
:21:49. > :21:54.eggs but not putting any truffle in. It is incredible to think that
:21:55. > :22:01.little ball that looks like charcoal is worth a fortune. I know.
:22:01. > :22:05.I can pop that into my back pocket! That has a little salt on the fish.
:22:05. > :22:09.The butter is melting. The hollandaise, normally when you get
:22:09. > :22:13.a black truffle like that, these are grown all over the world, but
:22:13. > :22:20.put them in a jar with rice at the bottom then the eggs on the top of
:22:20. > :22:25.the rice and then you can make trough theed scrambled eggs with
:22:26. > :22:33.the rice and then the rice for risotto, you don't actually need to
:22:33. > :22:37.use any of the truffle. So, you tell us b now about the
:22:37. > :22:41.cavelonero. This is black cabbage. This is wonderful stuff.
:22:41. > :22:47.It is so good for you. Yes it is.
:22:47. > :22:51.It is delicious. So a little bit of vinegar going in
:22:51. > :22:57.the hollandaise. The difference between hollandaise and mayonnaise
:22:57. > :23:01.is... Well, I use the egg yolks for this one, but we use butter and not
:23:01. > :23:07.oil. That is the main different types. The fish is going to cook
:23:07. > :23:11.like that. I will use the skin to protect it. Halibut can be
:23:11. > :23:15.expensive. It can be huge as well. Some can be the size of this table,
:23:15. > :23:25.but it is a fantastic fish. We have to be careful with it.
:23:25. > :23:28.
:23:28. > :23:35.So don't overcook it. So the skin helps to protect the fish.
:23:35. > :23:45.Now we pour this in. Cyrus for Edward who called earlier, you
:23:45. > :23:49.mention the dansak. You have 30 seconds. What is it mainly? It is
:23:50. > :23:57.lamb cooked with six different kinds of lentils with lots of
:23:57. > :24:03.vegetables thrown inside as well. So if you cooked a perfect dansak
:24:03. > :24:11.you need the lentils to add. Lots of vegetables like aubergine,
:24:11. > :24:16.tomatoes, fresh spinach. On yons etc inside l inside. Then -- onions
:24:16. > :24:20.etc inside. Then we put in the lentils, cook them with the
:24:20. > :24:25.vegetable. Puree them. Then cook the lamb separately and
:24:25. > :24:30.blend them both together. What are the main three spices?
:24:30. > :24:37.Cumin, coriander, chilli. Garlic and ginger are very important.
:24:37. > :24:47.Actually, dansak is, like I said it is a Sunday roast, but it is
:24:47. > :24:50.
:24:50. > :25:00.something that our people brought from Persia. Would you put saffron
:25:00. > :25:00.
:25:00. > :25:05.in there too? No. It is like a dhal. Served with a star anise-flavoured
:25:05. > :25:12.rice. What kind of lentils do you use?
:25:12. > :25:16.know two in English. The pink lentils, the mung beans, the white
:25:16. > :25:23.lentil. Edward, I did tell you would not
:25:23. > :25:29.get it all in time. I'm encouraging him.
:25:29. > :25:36.Split yellow peas. Chickpeas too. Soak them all overnight. Wash them,
:25:36. > :25:42.soak them. Drain off the liquid and then cook them off with all of the
:25:42. > :25:51.vegetables. How do you like your eggs done? That is lovely. Mine
:25:51. > :25:58.would not look like that. Is it the vinegar? It helps. You can cook
:25:58. > :26:05.them all ahead of time. So, what did you do, a little bit
:26:05. > :26:13.of salt and vinegar. Make a whirlpool? You need really fresh
:26:13. > :26:20.eggs then it clings. Three to four minutes.
:26:20. > :26:27.So a great dansak not only takes eight hours to cook, but eight
:26:27. > :26:34.hours to explain. Yes, but it is so satisfying.
:26:34. > :26:44.Right I have the hollandaise done. The cavelonero is there for you sir.
:26:44. > :26:44.
:26:44. > :26:51..He Cooks with a lot of butter! love butter. We have such fabulous
:26:51. > :26:59.butter in this country, so why shouldn't we eat it.
:26:59. > :27:04.I have the halibut on there. Lemon juice as well.
:27:04. > :27:11.That looks good. Gorgeous. So we have that. A little bit of
:27:12. > :27:21.lemon juice. I'm travelling with the egg.
:27:22. > :27:25.
:27:26. > :27:31.The egg on there. Now it is just to assemble this.
:27:31. > :27:39.That is a nice wee plate. You take the vegetables, then the
:27:39. > :27:43.fish and peel off the skin it protects it.
:27:43. > :27:46.The egg is popped on there. That is perfect.
:27:46. > :27:56.And ready with the trough until a second.
:27:56. > :28:00.
:28:00. > :28:06.A little bit of water in here. Look at that truffle. I love them.
:28:06. > :28:11.The hollandaise sauce over the top and the final bit, the freshly
:28:11. > :28:18.shaved truffle. James, what is this awe about?
:28:18. > :28:24.has been sent in by somebody for Egg Week.
:28:24. > :28:29.And to go with this Susie has a brilliant wine. A DMZ Chardonnay
:28:29. > :28:34.2011. �7.99 from South Africa. It is another great wine that we have
:28:34. > :28:38.got. Dive into the food. Ladies, forks, knives, spoons,
:28:38. > :28:41.butter, everything! It looks butter, everything! It looks
:28:41. > :28:43.amazing. That's all from us today on
:28:43. > :28:46.Saturday Kitchen Live. Thanks to Cyrus Todiwala, Annabel Langbein
:28:46. > :28:48.and Ashley Jensen. Cheers to Susie Barrie for the wine choices. All of
:28:48. > :28:52.today's recipes are on the website. Go to: bbc.co.uk/saturdaykitchen