07/01/2012 Saturday Kitchen


07/01/2012

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Good morning. It's a new year, and we've got a new menu of mouth-

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watering food cooked by some of Britain's best chefs. This is

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Welcome to the show. Cooking with me live in the studio are two top

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chefs. First, the man who's made pub grub a magnificent Michelin-

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starred dining experience. From the Hand and Flowers in Marlow, it's

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Tom Kerridge. Next to him is the chef in charge of the award-winning

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food at the glamorous Pearl restaurant in London. Making a

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long-overdue return to Saturday Kitchen, it's Jun Tanaka. Good

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morning to you both. So Tom, what are you cooking? I am going to be

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doing blowtorch mackerel with Bellini pancakes and warm pickled

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beetroot. You will cut the mackerel with a blowtorch? Yes.

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ingredients for the pancakes are classic? Yes, it is a classic. The

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blowtorch mackerel, it is new, I suppose! And Jun, what are you

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cooking today? A forgotten cut of meat, the pork neck. I will Cockett

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in rapeseed oil, and carrot and celeriac coleslaw, with fresh herbs.

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I will use a blowtorch on the roasted green peppers. This is

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normally done with duck, but you will brine the meat as well as

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cricket. I'd Prime anything that moves. There is not any of rapeseed

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or left in Britain! So, two delicious-sounding dishes to start

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the new year with, and we've also got a brilliant line-up of foodie

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films from the BBC archive. And today, as well as our usual

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helpings of Keith Floyd and Rick Stein, we relive the search for the

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latest Celebrity MasterChef. Now, our special guest is one of the

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most recognisable actors on the box. Millions of you have watched him

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playing con man Ash Morgan in the brilliant BBC drama Hustle. Welcome

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to Saturday Kitchen, Robert Glenister. Your CV reads like a

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Who's Who of what you have done. Actor say they wait ages to get

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work, but you have spent three decades. 30 years. I cannot believe

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it. Does it surprise you that the work keeps running in? It did not

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to start with, but latterly, it has been more prolific, certainly in

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the last 10 years. You are in the theatre twice. Yes, two shows today.

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I want a quick lunch, then I am off! Now, of course, at the end of

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today's programme, I'll cook either food heaven or food hell for Robert.

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It'll either be something based on your favourite ingredient, food

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heaven, or your nightmare ingredient, food hell. It's up to

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our studio guests and a few of our viewers to decide which one you get.

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So, what ingredient would your idea of food heaven be? Chicken. It

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makes it easier for me! And what about your food hell? Depressed, I

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do not have a clue, when I cook it -- duck breast. It is either

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chicken or duck breast. 4 chicken, I have got something all school,

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they hint back to the 70s and 80s, chicken chasseur. It is cooked with

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shallots, mushrooms, white wine, butter, plenty of herbs, and

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finished with tomatoes and parsley, with mashed potato. Or he could be

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facing depressed, roasted in the oven until the skin is crispy,

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served with potato rosti, creme fraiche and egg yolk, wilted

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spinach and sauce made from fresh cherries and red wine. It will be

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tough! Let's meet and what other guests. Two viewers, Julie, you

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Rowton, who have you wrote in? -- who have you brought in? Might win

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sister! -- it is my twin sister! Eye to the cooking, she does the

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eating. What is the swimming think you are doing it? It is a mile

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across Lake Windermere. It is in June. Good luck with that. You can

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help decide what Robert will be eating at the end of the show. If

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you have got any questions, fire away. I will pay you later! If you

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would like to ask as any questions, call this number. -- ask us. If you

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get on the show, you can decide whether a Robert Gates heaven or

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hell. What better way to start and a dish from Tom Kerridge?

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cannot get into his restaurant! Welcome back. It has been a busy

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time over Christmas. Or you back in the restaurant tonight? Yes, I

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might get there for the second half of lunch. This is not on the menu,

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but you have made it up. It might go on the menu, depending on today!

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It is a blowtorch mackerel with blini pancakes and warm pickled

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beetroot. You get going with the dressing up, I will heat some milk.

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Red wine vinegar, and redcurrant together. I am warming in milk, I

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will not heed it too much, otherwise it will kill the freshest.

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Plain flour, buckwheat flour. have put the clothes in. It bit of

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sugar. I will crack a couple of Aids. Separate them between the

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White and the yolk. You have been busy. The fact that you got two

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Michelin stars, has that propelled UWE into a different place? But has

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made a big difference. The interest from overseas has been massive, the

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idea that a pub in this country can win two stars, it is fantastic. We

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have got a reputation here of having awful food. You associate

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pubs with Britain. So the interest from America, Germany, France, Asia,

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it has been fantastic. We are riding a bit of a wave, the chefs

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are running around with their hands in the air, but apart from that...

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A lot of people think of tablecloths and everything else,

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but times have changed. Yes, there is a three-star restaurant in New

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York, it is a delicatessen by day and a bar by night. The guide has

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changed with the way that people's perception has changed. It is

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fantastic, we are in the modern day, and why can't we have two stars in

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a pub? What about the pancakes? am whisking egg whites. It would

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have warmed the milk. That will help activate the yeast. Flour,

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eggs, and I will mix this together. I will slowly add an egg white.

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do not have to worry about the lumps. The Senate whip up a quite.

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I will mix that in together. This will make loads of pancakes. I have

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got some creme fraiche. We are whipping it up again. Thickening it

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through the West End. I will leave it to activate. You will end up

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with something like this. I would get some oil in a pan. It is a lot

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doing nothing! You're on has umpired! We can all have a go!

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lovely batter. The creme fraiche has air rated as well! What is next

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for you? Concentrating on the pub? Absolutely, I have no major plants.

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Winning two stars has been such an amazing achievement, for everybody

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who works there, and for the pup and Great Britain. We want to

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continue it and maintain it. There are no major plants. I have been

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asked to go to Singapore and represent Great Britain, cooking

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for the singer power -- but the Singapore Air Show, on Valentine's

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week. That will be an amazing experience. That has come about

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because of the Michelin stars. But apart from that, I am staying in

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the kitchen and making sure that we maintain our stars. That is your

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dressing. A little reduction there. The clothes have gone on there. --

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cloves. Tell us about filleting the mackerel. Beautiful, fresh. Come

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down either side of the backbone. Take the fillets off. You can call

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this number to ask the chefs with the others, on the website.

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Make sure that you purchase thick creme fraiche! These pancakes, they

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are slowly cooking. Lovely. You are cooking those in oil? Yes, a little

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bit of oil. Like a cushion or pillow or something. Taking the

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bones out of the mackerel. Leaving the skin on. I will cook them with

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a blowtorch. Armed and dangerous! Where has this idea come from? It

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is like Japanese. I saw somebody do it in a sushi bar in Cyprus. Of all

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places! I thought, what an amazing idea, what a nice way of cooking

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such a fresh piece of fish. A bit of oil. Editor of salt. We will get

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cooking with those. You will finish off the dressing. Those are cooked.

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The pancakes are almost there, just a bit longer. The dressing, I will

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add to that... OK?! Y will add a is still raw in the middle, like a

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sushi dish, it is fine, as long as the mackerel is fresh. We want the

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barbecue flavour, the chargrilled flavour, that a lot of people are

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looking for at the moment. Normally, they have a barbecue! I could not

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afford a barbecue! It is a quick way of doing it. It is fantastic.

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with the mustard. We will add the beetroot. Warm, pickled beetroot.

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Creme fraiche, that you have chopped up. I will chop up some

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chives and do a few shallot rinks. The pancakes come out. Ready when

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you are. If you could do me some shallots, that would be amazing.

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might as well, I have done everything else! I love this, you

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just get on with it! This is where you get the mixture of the pancakes

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and everything else. The classic complement. Yes, the caviar, which

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we will serve with it, but it is not Super posh. This is from

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herrings. A dollop of that. have mixed up with mustard. Yes, it

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has a nice bit of spice. Lovely. It And then we have the fish.

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So, remind us of what that is again? That is Blow torched

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mackerel with blini pancakes, warm pickled beetroot and chive creme.

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That he did all by himself! Well done, chef, you worked very well.

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Not that I will argue with you. Right, it looks fantastic. How does

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it taste? Have a seat over there. Dive into that. Tell us what you

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think? You could have it almost half - cooked? Exactly.

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That beetroot is great instead of the horseradish? Yes, a good

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mustard. Happy with that? Lovely.

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It needs to come this way! While this lot dive in, we have sent our

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wine expert, Susie Barrie to Kent, so what has she chosen to go with

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Tom's flaming mackerel? This week I'm in the grounds of Knowle in

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Sevenoaks. As beautiful as it is here, it is time for me to hit the

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High Street and find some lovely wines to go with this morning's

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recipes. I have to be honest and say that

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the first thought when I saw Tom's recipe was vodka, that it is good

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to consider a very chilled white then, such as this Chablis, but

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this is a key element when it comes to choosing the wine. With the

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added ingredients we need something fruity. So I have chosen the Peter

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Lehmann Riesling. It is refreshing, but also fruity and flavour Somme -

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- flavour some! New wp world Rieslings, produced in countries

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such as New Zealand and Australia are nationalally drier and go well

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with dishes like Tom's. That is fresh and limey. When you taste it,

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although it is dry, it is full of intense fruit flavours that

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compliment the beetroot, as well as off-setting the salty caviar and

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the onion, chives and shallots. It has a beautiful crispyness, to pick

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up on the blow-torched mackerel. Tom, this is a new favourite in our

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household, I think that we will be stocking up on lots of this to

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drink with it! What do you reckon to the wine? Fantastic. Beautiful.

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Clean, crisp, it cuts through a richness. Delicious.

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This one is fantastic! I know you are enjoying, what do you reckon,

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girls? Delicious. The beetroot was stunning. The mackerel, it gives it

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a wonderful smokey flavour with the blowtorch. There you go.

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A bargain the wine at under �8. You could be joining us, just write to

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us with your name, address, the address is, as always:

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Get writing, don't forget to put a stamp on your envelopes, please.

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Later on, join us with Jun, who is giving us a hearty winter-warming

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recipe, using about 15 gallons of oil sn! What is it again? Confit

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pork neck with celeriac and carrot coleslaw. Right, before that, it is

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time to join Rick Stein as he is at home today in Cornwall, nez a

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reflective mood. Over to you, Rick. -- he's in.

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I think you may have gathered that I have a real en enthusiasm for

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seafood, but you have to look behind me to see why and why

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Cornwall has a romantic tug for me. I was in Naples, at the fish market

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outside of Naples, I met a lady there by buying fish in the fish

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market. I got into a conversation with her, she spoke such intense

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passion about her love of seafood, about pasta, about vongole, but red

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mullet, about mussels, the funny thing was, she didn't realise or

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cared whether I knew anything about seafood, she just wanted to tell me

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so much! I have the passion for cooking! I love it so much. I'm not

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a chef, but I'm sure that the dishes that I make would make

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anyone happy. Good flavours make life better, you enjoy life! It is

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true to say that in somewhere like Naples, people in an early aej are

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used to seafood. These guys probably started to fish when they

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were four and eating the same fish, but in England it is not quite the

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same, unfortunately. I do believe it is what we learn as children

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that governs the way that we view food for the rest of our lives. One

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of the early introductions I had to seafood was in France. Cooking

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mussels on a plank of wood, under a bed of burning pine needles. In

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Cornwall we use hay instead. It smells good. Nice hay! Right,

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who is going to try one? OK? I promise you will like it more than

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you think. It tastes brilliant as well! Last

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summer I remember seeing children in the area, clamouring to get to

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eat the cheeks from a sea bass, they had been baked in a salt crust.

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In contrast, last week I was teaching about seafood in a school

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in pen sans, right next to the sea. There was a 15-year-old girl there

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who had never tasted fish in her life.

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Hands up who likes them? At least a couple of you do. I think you are

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crazy not to like the mussels?! Still crazy after all these years!

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One of the things that I really like about food in Italy is that

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everything is in its place. So seafood on the coast, but you don't

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get it inland, but you do get salt cod everywhere. This is a dish

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which is salt cod, chickpea and parsley stew. It is a classic

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Italian dish. You start with salt cod. You can buy it, salted and

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dried in northern Norway, where the air is ice cold, crisp and dry.

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That is a taste, that when you reconstitute it has an overpowering

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flavour. What I have done is to take a big fillet of cod and

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covered it overnight with lots of salt. Just overnight. That give it

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is the right consistency of salting without having to soak it for hours

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and hours, but it does need a good rinse in lots of water.

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I put that in a wash. Take the surface salt off there. It has gone

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hard as the salt has drawn all of the liquid out of the cod. Cod like

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this is ideal, but you could use coley, pollock and haddock.

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So that poches for about six to eight minutes. It comes out in the

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finished dish a lovely white colour. Now the chickpeas. Now these really

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are in the pulse world, they are the toughest going. You have to

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sook them for a good 24 hours -- soak them for a good 24 hours. So

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now I've been cooking them for half an hour. Note in the pan I have a

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potato, oddly enough. The reason for that is that I want the potato

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to dis ofl in the liquid, the final stew to give this a more gelatinous

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quality. Potato is a common way of thickening stew. Irish stew is

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peril barley and potato. The French have a stew that they use with the

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potato to thicken the sauce. I will use some of the water that

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is strained off there. Now my cod is now nicely poached

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and ready to cool down a little bit. Now we will start to make up the

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final stew. A good pan. One of the things that

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I learned in Italy, most recipes say to put garlic into hot olive

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oil, but in Italy, if they don't want to get a lot of burnt garlic

:24:30.:24:35.

flavour in the finished sauce they just add cold olive oil to a pan

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and put the garlic in at the same time. So lots of olive oil, lots of

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garlic in this dish. It is really an overpoweringly garlic dish.

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About five cloves in there. Then a good pinch of flaked chilli.

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Stir that in. Then quick as a flash with the plum tomorrow at yois.

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-- tomatoes. That smell, wow! That takes me

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right back. Where? Well, Napoli, of course.

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Lovely. Now to add the chickpeas. So, pour those in, potato and all.

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Now, break the potato up a bit. There is a lot more cooking now. So

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the potato by the end of the cooking will be dissolved. Now the

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juice. Sometimes it can be overpowering, I

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suspect it is to do with the age of the chickpeas, but this tastes

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fresh. I will add half a pint of water and

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leave it to simmer away for 25 minutes.

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While I'm doing that I will flake up the cod and get rid of skin and

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bones. I'm pulling it apart, looking for

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the bones and taking the skin off that we don't want in the stew.

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People say we eat too much salt, but I'm not of that persuasion. I

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love salt. In something like this it brings out the flavours of cod

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more than ever. It is a bite of the sea if you like. So let's stir it

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into the stew. Folding it in gently. I don't want to loose the lovely

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flakes. All I have to do now is add parsley

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and it is done. That is the food I really love, basic peasant fair if

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you like. -- fare if you like.

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There is nothing better-taste k in this world.

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Like Rick, I've been to the beach this Christmas. Mine was hotter

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than Cornwall. I was hanging around the Indian Ocean doing a little bit

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of recipe researching. So three months of fish dishes. Wonderful

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seafood. This is an idea that they used over there. This is a tuna, a

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seared tuna with a raw salad of chilli, tomato chutney and cabbage

:27:13.:27:19.

and red onions. There is turmeric in there and oriental spices.

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This is taking influences from all over. I will start off with the

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and be satisfactoryed straight in there. You can do this of course on

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a barbeque, but you can't use a blowtorch! I mentioned that your

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whole family is in acting, your father? A dynasty, yes.

:27:52.:28:00.

He was a director? He did some of the big costume dramas.

:28:00.:28:10.
:28:10.:28:15.

He did some of hen -- Henry VIII. We used to go to Television Centre

:28:15.:28:21.

in White City e City. We would have one studio, and all of the shows

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that were involved there. Your brother is Philip, from Life

:28:27.:28:33.

On Mars? Yes. Did that give you the bug to do it?

:28:33.:28:37.

It was the theatre. But that compounded it. Seeing the

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way that my dad worked. What he did, where he did it.

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That mistcism that television had then for me as a ten-year-old kid.

:28:47.:28:52.

But actors, you know, they struggle to get a job in either one, really.

:28:52.:28:56.

You are fortunate to have gotten jobs in both? To have had the

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opportunity to do both? I've been fortunate.

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But because I started in, I started on telly. Not in the theatre, but I

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thought I have to learn how to do it properly. So then I started to

:29:08.:29:12.

work in the theatre. Really? Yeah. I didn't know what I

:29:12.:29:19.

was doing. The first play, I played a vaguely decent part. It was at

:29:19.:29:23.

the National Theatre. I thought I had to learn how to do this

:29:23.:29:28.

properly. I didn't go to drama school, I went straight into it

:29:28.:29:33.

from the National Youth Theatre. Is that the best way? In a way it

:29:33.:29:38.

is, but drama school is a way in. There is no other alternative. You

:29:38.:29:42.

have to do it. But I have maintained always, I

:29:42.:29:46.

have always worked in the theatre. Never not done it. The longest

:29:46.:29:51.

period without it was two or three years. I try to do a play a year.

:29:51.:29:56.

Luckily enough, doing Hustle and Spooks over the last eight and five

:29:56.:30:02.

years, respectly. Is it difficult to do something and

:30:02.:30:06.

get type-cast? People know you from television, of course, theatre is

:30:06.:30:11.

less-known, but in TV, Hustle and stuff like that? Yes, but luckily,

:30:11.:30:17.

doing things like Hustle and Spooks, doing the characters, they were so

:30:17.:30:20.

different. Ash Morgan and the other characters could not be more

:30:20.:30:24.

diverse. It is a question of picking and choosing. If you are

:30:24.:30:34.
:30:34.:30:38.

fortunate to be able to choose a Friday. The final series, after

:30:38.:30:46.

eight years. Will you miss it? I will miss the people. It is fun

:30:46.:30:53.

to watch. And it is fun to do. I will miss it very much. We have

:30:54.:30:58.

been doing it for the last three years in Birmingham, and we will

:30:58.:31:03.

miss them. But I would rather go out on a higher than flog it to

:31:03.:31:13.
:31:13.:31:13.

death. Like this, I am off! The tuna fish has to be rare in the

:31:13.:31:21.

middle, a bit like four that we had earlier. This is the raw salad.

:31:21.:31:30.

Mate coriander, rice wine vinegar sugar and coconut. We have got mint

:31:30.:31:37.

and coriander in the raw salsa with fish sauce. I well blended together

:31:37.:31:44.

and mix in some freshly grated coconut. You mix this into a puree.

:31:45.:31:53.

You add lime juice, and this is the dressing down, almost. You add the

:31:53.:32:03.
:32:03.:32:06.

coconut to it. That is almost done. Finished. Going on to the theatre,

:32:06.:32:14.

you have got two shows today. just down the road. The play was a

:32:14.:32:19.

massive hit when it started 30 years ago. It ran for five years in

:32:19.:32:24.

the West End. There has been one revival since at the National

:32:24.:32:29.

Theatre, and this is the next one. It is great to do it, the audiences

:32:29.:32:35.

love it, it is like a rock concert, they go mad. It is difficult,

:32:35.:32:42.

because it is almost a play within a play. Yes, it is like a ballet,

:32:42.:32:49.

you have to choreograph it. People coming in and out of doors. You are

:32:49.:32:54.

relying on the cast. You rely on each other. Does that make it

:32:54.:33:00.

easier, because it is a good cast? It is a great cast. We all lookout

:33:00.:33:07.

for each other. If something goes haywire, somebody can help you out.

:33:07.:33:10.

Because it is set in the theatre, and it is about things going wrong

:33:10.:33:15.

while putting on a play, it's something clearly goes wrong, the

:33:15.:33:21.

audience will not necessarily know. It is a bit like this! This is the

:33:21.:33:29.

second time I have done it! The idea behind this, they serve it as

:33:29.:33:39.
:33:39.:33:42.

a piece. You put the fish on me? You have the salsa, you build it up.

:33:42.:33:47.

It is hugely popular, the play. It has gone so well. Will it get

:33:47.:33:53.

extended? We will go to the first week in March, and there is talk of

:33:53.:33:57.

it moving into the West End for a limited season after that. That is

:33:57.:34:04.

on the cards, so watch this space. Anything else lined up? I do not

:34:04.:34:11.

know. You deserve a break! If we go to the West End, the play will go

:34:11.:34:21.

to the early summer. The fish is Hallett wants to be. It is a bit

:34:21.:34:26.

like steak, any more than that, it is not worth eating. It goes dry

:34:26.:34:34.

and flaky. It is a bit like liver, you want it like this. Once you've

:34:34.:34:43.

tasted, that is the key. This is a spiced Oriental Challener, with a

:34:43.:34:51.

kick, because it has turmeric in there as well. If you grab the

:34:51.:35:00.

cocktail sticks, we hold them up like that. They can cook in the

:35:00.:35:10.

banana leaves. They chargrilled it almost it. I also have a blowtorch!

:35:10.:35:20.
:35:20.:35:22.

The leaves change colour. They have a glaze. Fantastic. My tuna fish.

:35:22.:35:29.

You take it to the table and open it. It will be hot and spicy. It

:35:29.:35:34.

should be quite nice. My colleagues will thank me this afternoon!

:35:34.:35:41.

have got water on standby, because there is extra chilli! It is so

:35:41.:35:51.
:35:51.:35:52.

fresh. You did put Chilean! -- chilli in! The Food Heaven is

:35:52.:35:56.

chicken, cooked with white wine and stock, along with button mushrooms,

:35:56.:36:02.

shallots, tarragon, tomato, parsley, and served with mashed potato, a

:36:02.:36:10.

classic dish, chicken/or -- chicken chasseur. The food hell, depressed,

:36:10.:36:15.

served with potato rosti, creme fraiche, egg yolk, Chevy and red

:36:15.:36:25.
:36:25.:36:27.

wine sauce -- food held his duck breast. What do you think, Tom?

:36:27.:36:37.
:36:37.:36:49.

Chicken! I am going for the dock! - Now, celebrity MasterChef. A flat

:36:49.:36:59.
:36:59.:37:03.

This is the skill test, the first time they have entered the kitchen,

:37:03.:37:08.

and they have got a tricky test. will ask them to fillet the fish,

:37:08.:37:16.

take a fillet off and cut it. They will have 10 minutes. Take it

:37:16.:37:26.
:37:26.:37:37.

rule, make sure the pan is hot. Secondly, oil on the fish, not in

:37:37.:37:41.

the pan, because it will burnt. A small amount of seasoning on the

:37:41.:37:49.

flesh, and the same on the skin. Hold it down, the skin shrinks.

:37:49.:37:59.
:37:59.:38:21.

Turn it over. Gently. Turn your First, Linda Lusardi. We want you

:38:21.:38:31.
:38:31.:38:43.

to remove a fillet from the fish This is like an examination!

:38:43.:38:53.
:38:53.:39:24.

have had two minutes. They will not Is that done? Yes. The way in which

:39:24.:39:31.

you did that was unorthodox. You have taken off the Finns, head,

:39:31.:39:36.

tail, and you have somehow managed to get some flesh off the bone.

:39:36.:39:46.
:39:46.:39:47.

much! Let's have a look. A bit too much salt, but that is really soft,

:39:47.:39:52.

well-flavoured. You have cooked that rather well. Well done!

:39:52.:40:01.

Unbelievable! 35-year-old Nick Pickard is Hollyoaks' longest

:40:01.:40:05.

serving cast member. He will have to draw inspiration from his on-

:40:05.:40:14.

screen character, in the strata on the show. -- a restaurateur on the

:40:14.:40:24.

show. My mother gave me the thumbs up, so we will see! You have had

:40:24.:40:34.
:40:34.:40:56.

two minutes. That is one fillet, There you go! With two minutes to

:40:56.:41:06.
:41:06.:41:07.

spare. You managed to get a fillet of the fish, well done. For some

:41:07.:41:11.

reason, you put off the salt and pepper into the pan rather than on

:41:11.:41:21.
:41:21.:41:29.

the fish. A friend told me that is It is cooked pretty well, the skin

:41:29.:41:36.

is crispy, the flesh is caught all the way through. As a first Test,

:41:36.:41:46.
:41:46.:41:46.

not bad. Thank you! You more free, off you go! Michelle Mone is the

:41:46.:41:52.

creator of a leading designer underwear brand, said to be worth

:41:52.:41:59.

over �52 million. 10 minutes, off you go. I have been trying to

:41:59.:42:05.

practise as much as I can. I just hope I do not lose a hand or a

:42:05.:42:15.
:42:15.:42:23.

finger or something! You have cut yourself. Oh, dear! You are halfway,

:42:23.:42:33.
:42:33.:42:55.

The weighty filleted the fish, great skills. Passionate the way

:42:55.:43:00.

you filleted the fish. But when you cut your finger, that changed the

:43:00.:43:06.

way you were working. I stopped myself! Why did you not add salt

:43:06.:43:16.
:43:16.:43:17.

and pepper? I lost all concentration. A complete idiot!

:43:17.:43:21.

tastes like a piece of fish which is not cooked enough and not

:43:21.:43:27.

seasoned enough. Finally, Olympic gold medal winner Darren Campbell.

:43:27.:43:32.

Competitiveness is second nature to this former English sprinter.

:43:32.:43:42.
:43:42.:43:57.

minutes, we want a fillet cooked. I do not have to eat this?! We do!

:43:57.:44:07.
:44:07.:44:21.

I have never, ever seen anybody get the flesh off a fish the way you

:44:21.:44:25.

have. You have not filleted it, you have bisected it like a biology

:44:25.:44:35.
:44:35.:44:40.

I would like the skin crispy, but I like the texture of the flesh and a

:44:40.:44:50.
:44:50.:44:52.

You can see how the celebrities get on with their next task in 20

:44:52.:44:58.

minutes. Still to come, Keith Floyd is in Scotland, taking over a

:44:58.:45:03.

spectacular kitchen too slowly poach a whole leg of mutton to go

:45:03.:45:07.

with some root vegetables. If you are hoping that the new year would

:45:07.:45:17.
:45:17.:45:19.

bring you some better jokes about eggs, you shall be expecting to an

:45:19.:45:26.

experience of EGG-streme omelettes! You can still enjoy the chefs

:45:26.:45:33.

taking on the first challenge of 2012 later. What will we cook for

:45:33.:45:38.

Robert later? Chicken chasseur with mashed potato, or pressed come up

:45:38.:45:48.
:45:48.:45:53.

with roasted cherries, served with Right, waiting at the hobs is the

:45:54.:45:59.

man who serves in one of the most glamorous diningrooms in London.

:46:00.:46:04.

Decorated by a staggering 1 million perils, it is Jun Tanaka. Welcome

:46:04.:46:09.

to the show, Jun. You have brought about 16 gallons of rapeseed oil?

:46:09.:46:15.

Yep, you don't have to use that much rapeseed oil, and you can use

:46:15.:46:21.

it over and over again. It is a change from butter! Exactly. What

:46:21.:46:28.

is on the menu? This is a street dish. It is a street food business

:46:28.:46:33.

that was started by myself and a really good friend of mine. We

:46:33.:46:40.

launched last year in May. We have bought a vintage trailer, we have

:46:40.:46:45.

one in Liverpool Street and we serve British bistro dishes for the

:46:45.:46:50.

price of a chilled sandwich. This is one of the dishes.

:46:50.:46:56.

Is this the pork neck? Yes, this is Is this the pork neck? Yes, this is

:46:56.:46:58.

the pork neck that I have briend. I love brightening.

:46:58.:47:04.

We have water, salt, sugar, garlic and rosemary. I have left the pork

:47:04.:47:08.

in the Brighton for ten hours it give it is a wonderful flavour.

:47:08.:47:12.

Also it keep it is really moist. Right.

:47:12.:47:17.

That's the confit inside of it? Normally we do that with duck legs,

:47:17.:47:23.

salted that is the Brighton, but you do it wet, you are doing it

:47:23.:47:28.

with rapeseed oil? Yes. Now, I have the last rapeseed oil

:47:28.:47:31.

bottle in England to make my mayonnaise.

:47:31.:47:38.

Don't split it! The pork neck? the pork neck, you can ask your

:47:38.:47:43.

butch tore get it for you, but you can use pork belly or pork shoulder.

:47:43.:47:49.

Anything with some fat in. It takes four hours to cook.

:47:49.:47:55.

Can you deep-fry in rapeseed oil? You could, but it seem as waste.

:47:55.:48:00.

If you do this dish you will have rapeseed oil for the rest of your

:48:00.:48:05.

life, really? That is true. OK. So we have the pork neck. That

:48:05.:48:12.

has been cooked. Test with a metal secure, if it slides in easily it

:48:12.:48:17.

is perfectly cooked. All of that oil just put it in the fridge and

:48:17.:48:21.

you can re-use it over arched over again.

:48:21.:48:26.

Then, roll it up while it is warm to shape it into a nice sausage

:48:26.:48:35.

shape. This is hot! It is a bit chilly in here today? It is a bit.

:48:35.:48:39.

Maybe it's because we've been in hot countries before.

:48:39.:48:43.

You were in Thailand yesterday? got back yesterday. Amazing street

:48:44.:48:53.
:48:54.:48:57.

food in Thailand. -- ---some of the best I have ever had.

:48:57.:49:06.

You can use this with lamb neck? Yes, use all of the forgotten cuts.

:49:06.:49:09.

Inexpensive and packed full of flavour? Yes.

:49:09.:49:14.

Now, we have the mayonnaise which has not split! I had some

:49:14.:49:21.

underneath just in case! There we Are you proud you have made the

:49:21.:49:28.

mayonnaise? I am quite pleased as it goes! Five minutes of doing this

:49:28.:49:34.

and 30 years of catering and now I'm doing coleslaw. Go on, then.

:49:34.:49:38.

Now, this pork, slice it into nice little pieces. It sets up really

:49:38.:49:46.

firm in the fridge. A blowtorch? Maybe? I'm getting it

:49:46.:49:50.

on there first, I'm making the coleslaw.

:49:50.:49:57.

Now I will caramelise the outside of the pork neck to give it a nice

:49:57.:50:00.

crispy shell. This is the thing you can do in

:50:00.:50:04.

advance. I suppose that freezes well? Yes, in the fridge that will

:50:04.:50:09.

keep for a week. No problem at all. So, about the street food, then.

:50:09.:50:15.

The idea is that it is a mobile kitchen, I suppose? Is it a kitchen,

:50:15.:50:20.

or do you make it in one place and take it with you? Yes a production

:50:20.:50:24.

kitchen in Battersea that we launched in May last year. We

:50:24.:50:32.

launched a hatch so that you can buy food there from Monday to

:50:32.:50:38.

Friday. We have a vintage airstream trailer, an American caravan. We

:50:38.:50:42.

converted it. I thought you would have something

:50:42.:50:48.

fancy! It looks like... It's a cool thing. We converted it. We can move

:50:48.:50:52.

that around. Then we serve, take the food from the production kitsch

:50:52.:50:56.

no-one Battersea, load up the trailer, take it down to Liverpool

:50:56.:51:03.

Street and then serve lunch. There you go, as easy as that. It gives

:51:03.:51:10.

you more ideas for Marlow. I was thinking of that, hot dog

:51:10.:51:14.

man! But street food in this country has a bad reputation still.

:51:14.:51:18.

It is transatlanticing it to a different level.

:51:18.:51:28.
:51:28.:51:28.

I don't know, there are many people waking up this morning with a doner

:51:28.:51:35.

kebabstuck to their face. Don't deny it Robert! I know, scraped it

:51:35.:51:45.
:51:45.:51:47.

off! So, this dressing. We need the peppers to go in there. I'll do

:51:47.:51:53.

that as well! Working hard today, chef.

:51:54.:51:59.

So, dressing. You have got parsley, mint and basil. A little bit of

:51:59.:52:05.

English mustard. That goes in there. A little bit of the white wine

:52:05.:52:08.

vinegar. Have you any rapeseed oil left? Yes, I have got that

:52:09.:52:14.

Where is it? Here. The oil goes in. Then we add a

:52:14.:52:19.

roasted green purpose. That help to hold the whole sauce together.

:52:19.:52:26.

It is hardly a roasted green pepper, is it, really? A burnt green pepper.

:52:26.:52:30.

Yeah. Is that enough? Good. That goes

:52:30.:52:39.

straight into cold water. So we have raw celeriac in here.

:52:39.:52:44.

This is like the fancy French dish made with grain mustard, but

:52:45.:52:48.

because you are using British ingredients we are using English

:52:48.:52:53.

mustard? Exactly. Is that difficult? To find

:52:53.:52:56.

literally the entire menu? It is really difficult. The thing about

:52:56.:53:04.

it is, to do it in a restaurant where you need a varied menu it is

:53:04.:53:09.

almost impossible, but as we only serve four menus a day, we change

:53:09.:53:15.

it regularly, it is more realistic it is a challenge. I wanted to do

:53:16.:53:20.

99.9% British produce, but Mark, my business partner and a good friend

:53:20.:53:27.

of mine he wanted to keep it 100%. So we don't use lemon, black pepper,

:53:27.:53:31.

no vanilla. Butter is allowed? Yes.

:53:31.:53:38.

But in moderation! Obviously rapeseed oil.

:53:38.:53:45.

If you can find any, that is! Right, so we are mashing this up.

:53:45.:53:50.

Half of the grown pepper goes in. Then blend it up to make the

:53:50.:53:59.

dressing. You finish it off, you dress leaves

:53:59.:54:09.
:54:09.:54:19.

with the sauce. All of today's oil! Might as well use it all up,

:54:19.:54:28.

hey?! Right, there is your plate. So that is white wine vinegar in

:54:28.:54:32.

there? Vinegar, mustard, roasted grown pepper.

:54:32.:54:37.

You plunged the pepper in water to get rid of the skin. Nice and

:54:37.:54:41.

simple. Often you roast them for longer, but this is a quicker way

:54:41.:54:49.

of doing it. Let's face it, we have invested in

:54:49.:54:53.

two blowtorchs to do Tom's dish, we may as well use them.

:54:53.:54:57.

It is all about the blowtorch! trouble is you won't be able to

:54:57.:55:05.

find one this afternoon, even if you want one! The coleslaw is done.

:55:05.:55:10.

It is a bit retro today? Coleslaw, chicken chasseur? Yes.

:55:10.:55:15.

There is the dressing. A little bit of that in there.

:55:15.:55:22.

How does it taste? Black pepper, that you can't find in the UK, but

:55:22.:55:29.

you omit that for your bit! Did you add black pepper?! I've been

:55:29.:55:34.

banging on about British produce! No, that was salt! Just get it on

:55:34.:55:44.
:55:44.:55:44.

the plate! A little bit of the... If anyone asks, just say we have

:55:44.:55:52.

not washed the lettuce. The sauce goes on top. That is your

:55:52.:55:57.

confit pork neck with celeriac and carrot coleslaw.

:55:57.:56:02.

With a little bit of black pepper, With a little bit of black pepper,

:56:02.:56:09.

sorry about that! There we go. Right, you get to dive into this

:56:09.:56:13.

one. The food just keeps coming to you, Robert.

:56:13.:56:18.

I like it. That would work well with lamb?

:56:19.:56:28.
:56:29.:56:30.

The dressing is like a salsaverde? You cannot use anchovies or capers,

:56:30.:56:38.

but when you taste it is not missed. Happy with that? Hmm! Right, let's

:56:39.:56:44.

go back to Sevenoaks to see what Susy has chosen to go with the

:56:44.:56:53.

juicy pork neck. Jun's dish is a wonderful

:56:53.:56:58.

combination of on the one hand rich, caramelised confit of pork, and on

:56:58.:57:03.

the other, a more lifted, vibrant flavours. That means that we need a

:57:03.:57:07.

bright and refreshing wine to off- set the richness of the pork, but

:57:07.:57:13.

picking up on the coleslaw and herb dressing. So if I were chosing a

:57:13.:57:18.

red wine, I would think of a pinnow noir. Something like this from New

:57:18.:57:22.

Zealand. Although this dish would work well with a red wine, the

:57:22.:57:27.

apple and green herbs are tipping the balance towards a white. So I

:57:27.:57:30.

will choose a delicious Italian wine it is the Zenato Villa Flora

:57:30.:57:35.

Lugana 2010. It is very food-friendly and the

:57:35.:57:39.

ideal compliment for Jun's confit of pork.

:57:39.:57:44.

The great thing about Italy is it has a great array of grape

:57:44.:57:50.

varieties and styles. There is always something knew to discover.

:57:50.:57:53.

Although Italy's white wines are subtle, they really come into their

:57:53.:57:58.

own with food. That is lovely. It is herbal and

:57:58.:58:02.

lemony. When you taste the wine, you can see immediately why it will

:58:02.:58:07.

work with Jun's dish. It has got lifted apple and lemon zest

:58:07.:58:13.

flavours that will compliment the pork beautifully. It also has lots

:58:13.:58:16.

of refreshing acidity to balance the weight of of the meat and

:58:16.:58:22.

potatoes and picking up on the herbs and the coleslaw, but it is

:58:22.:58:27.

also only medium-body. So it allows the flavours and the textures in

:58:27.:58:32.

the dish to really shine through. Jun, it is a subtle refreshing wine

:58:32.:58:39.

to sit perb Foreign Secretaryly alongside your innovative -- to sit

:58:39.:58:44.

perfectly alongside your innovative take on the pork.

:58:44.:58:48.

What do you reckon to the wine? That is great it has the apple in

:58:48.:58:51.

it, to match with the coleslaw. Perfect.

:58:51.:58:57.

Not British, Italian, but for ander �9, a bargain there.

:58:57.:59:01.

A lovely wine. It goes so well with the pork. The Brighton, the flavour

:59:02.:59:06.

from it is great. Right, let's return to Celebrity

:59:06.:59:10.

MasterChef and the four hopefuls now have a sec task to complete to

:59:10.:59:15.

make Gregg and John, the perfect scampi and chips. Is that

:59:15.:59:21.

difficult? Very. Watch this.

:59:21.:59:27.

So, now I'm going to take it up a notch, a basic recipe test. Today

:59:27.:59:32.

we want them to make battered scampi with chips and mayonnaise.

:59:32.:59:36.

This is a test of palette, touch, knife skills. All of the things

:59:36.:59:41.

that you need. Can they read a recipe? Organise

:59:41.:59:44.

organise themselves? That is the question. The first thing they need

:59:44.:59:50.

to do is get the chips on. Take the potato and cut them into pieces

:59:50.:59:54.

that are equal. I love chips. They are all about

:59:54.:59:59.

texture. Crispy on the outside, fluffy in the middle. That is what

:59:59.:00:03.

makes them brilliant. They are versatile. They go with everything.

:00:03.:00:09.

They must be blanched first. Dop it into the deep-fryer at 140, they

:00:09.:00:14.

are going to take five or six minutes. Then the batter. A good

:00:14.:00:23.

bottle of beer. Two eggs, whisk up the eggs, add to that half of the

:00:23.:00:28.

beer and then your flour in. Whisk the whole lot.

:00:28.:00:38.
:00:38.:00:54.

clearance. Mustard. A teaspoon of vinegar. You whisk it until it

:00:55.:01:04.
:01:05.:01:05.

changes colour and becomes or pale. A bit of oil. Slowly, it will start

:01:05.:01:10.

to emulsifier. I want a decent, thick mayonnaise, as long as it is

:01:10.:01:15.

held together and it is seasoned well, I will be happy. If they get

:01:15.:01:20.

it wrong, they have got time to do another one. Do they have the

:01:20.:01:29.

ingredients? A tiny drop of hot- water. That changes the colour.

:01:29.:01:39.
:01:39.:01:40.

That is the mayonnaise. Next, flour and butter for the scampi. As you

:01:40.:01:48.

pick up the scampi, you waved it into the oil, so it starts to float.

:01:48.:01:51.

If they do not wave them, they will stick to the bottom of the basket,

:01:51.:01:56.

and they will have trouble getting them out. The scampi will take

:01:56.:02:06.
:02:06.:02:09.

three to four minutes. Then, drop them on to a bit of paper. Spread

:02:09.:02:14.

the chips evenly around the deep fryer, and in they go. Three or

:02:14.:02:23.

four minutes for the second lot of cooking. Give it a shake, and let

:02:23.:02:33.
:02:33.:02:34.

them drain. The scampi on the plate. There we are. Scampi, chips and

:02:34.:02:44.
:02:44.:02:51.

That looks great, I will eat yours! You could eat the celebrities'!

:02:51.:02:58.

This is a basic recipe Test, and if you get it right, delicious.

:02:58.:03:08.
:03:08.:03:09.

recipe is scampi, chips and mayonnaise. 35 minutes, let Cork. -

:03:09.:03:18.

- let's cook. I have always been passionate about food, I am really

:03:18.:03:28.
:03:28.:03:28.

excited. I will hopefully produce some good dishes. I started

:03:28.:03:33.

practising, so why phoned my mother! I said, I need to spice

:03:33.:03:43.
:03:43.:03:44.

this could take it! I have got to trust her! You have had 15 minutes.

:03:44.:03:51.

20 minutes left. I am hoping to leave here being a more adventurous

:03:51.:04:00.

cook, better than my husband! Following basic recipes, I am OK.

:04:00.:04:10.
:04:10.:04:13.

Having said that, the pressure might get to me! We will see.

:04:13.:04:23.
:04:23.:04:47.

On the two minutes to go. I need Your time is up, everybody, that is

:04:47.:04:57.
:04:57.:05:11.

The mayonnaise needs to be thicker, the chips need to be Chris Beer,

:05:11.:05:21.
:05:21.:05:30.

but there is no disaster. I would The mayonnaise is great, really

:05:30.:05:35.

good consistency cannot well- seasoned, crispy scampi, soft, the

:05:35.:05:41.

chips could do with more cooking it, because some of them are hard. You

:05:41.:05:51.
:05:51.:06:00.

must be pleased with yourself. I think you are slightly overcooked

:06:00.:06:06.

on the scampi, undercooked on the chips. Very good mayonnaise. You

:06:06.:06:11.

have done a decent job. With a bit more care, you could have done a

:06:11.:06:21.
:06:21.:06:29.

I am so sorry! What happened? the recipe two or three times, I

:06:29.:06:35.

had it all planned out. I have made mayonnaise loads of times, and make

:06:35.:06:44.

it every Sunday. I added vinegar instead of oil. I screwed it up

:06:44.:06:49.

from there. Let's hope this is a blip, but we have got problems.

:06:49.:06:55.

have got no scampi or mayonnaise, and the chips are undercooked.

:06:55.:07:05.
:07:05.:07:09.

You can see more celebrities go through more gruelling tasks next

:07:09.:07:15.

week. Time for your questions. Each corner will help us decide what

:07:15.:07:22.

Robert will be having for lunch. First, Karen from Northern Ireland.

:07:22.:07:31.

Hello. I have just ordered a rabbit from my butcher, I am not sure how

:07:31.:07:41.
:07:41.:07:43.

I cut it. -- cook it. If you treat it like a chicken, the Lloyd White

:07:43.:07:50.

K pressed, do not overcook it, and the Lake, Cockett slowly. If you go

:07:50.:07:56.

for the chicken chasseur recipe, you could use that for ever that.

:07:56.:08:02.

The butcher can portion it for you, and you can fry it and have that

:08:02.:08:09.

with mayonnaise. Paprika. Treat it like chicken. What dish would you

:08:09.:08:19.
:08:19.:08:20.

like? Heaven. John from Dumfries. How was the weather? Fantastic!

:08:20.:08:30.
:08:30.:08:33.

Happy New Year! I have got a pheasant, I have not cut it before.

:08:33.:08:38.

Traditionally, you treat it like a chicken again. Any ideas? You could

:08:38.:08:46.

do it like chicken chasseur again! Any more ideas?! If you roast it

:08:46.:08:50.

Hall, it will dry out quickly, because the breast will cook

:08:50.:08:58.

quicker than the lead. I cook it in a casserole. You marinaded in red

:08:58.:09:04.

wine, chocolate into small pieces, Cockett in a casserole, with onions,

:09:04.:09:12.

mushrooms, bacon, chicken stock, and you all done. What dish would

:09:12.:09:20.

you like? He is good in Hustle, so I would say Heaven. Mary from

:09:20.:09:29.

Salisbury. I have spent all morning trying to peel some shallots. Is

:09:29.:09:36.

there an easier way? They will probably say chicken chasseur! The

:09:36.:09:45.

best way to do shallots is a kettle of boiling water. Things that are

:09:45.:09:50.

fiddly, put them in a bowl, a kettle of boiling water, pour it

:09:50.:09:55.

over the top, allow it to go cold, and the skin will come off easier.

:09:55.:10:05.

What dish would you like? It has got to be the hell. It is 2-1, to

:10:05.:10:14.

heaven. The usual rules apply, an omelette as fast as you can. Last

:10:14.:10:24.

year, Tom has slipped to the Orange board. The usual rules apply. As

:10:24.:10:34.
:10:34.:10:36.

fast as you can, three eggs. He has piled them up! Two different

:10:36.:10:46.
:10:46.:10:52.

techniques. I know they practise! Especially this one! That is quick!

:10:52.:10:59.

Pretty quick! That was exactly the same time! But not the same

:10:59.:11:09.
:11:09.:11:20.

We would serve them for breakfast! That is nice! However... That is an

:11:21.:11:30.
:11:31.:11:49.

Did you think you were quicker? You were. You did it in 18.22 seconds,

:11:49.:11:59.
:11:59.:12:02.

which puts you there. That knocks another Michelin-starred chef off!

:12:03.:12:12.
:12:13.:12:13.

I was pretty much the same. May be a split second quicker. You are

:12:13.:12:19.

consistent, 17.97 seconds. The great effort. Will Robert get the

:12:19.:12:26.

chicken chasseur with mashed potatoes? Will it be the duck

:12:26.:12:33.

breast with cherry sauce? The guys in the studio have not made their

:12:33.:12:40.

mind up. First, Keith Floyd. He is in Loch Fyne, on the hunt for a

:12:40.:12:50.
:12:50.:12:57.

Now, looking for a kitchen. Stay modest and do not set your sights

:12:57.:13:03.

too high. Choose a house blessed with fertile land and healthy stock.

:13:03.:13:07.

Remember to wipe your feet as you enter. Cross your fingers as you

:13:07.:13:12.

say it will not take long. They've really serious cookery

:13:12.:13:19.

demonstration should start with a few words from Rabbie Burns. When

:13:19.:13:29.
:13:29.:13:34.

Honda pinches, stand us instead and send us mutton. It is at least four

:13:34.:13:44.

years old, it lives on these hills and valleys, nibbling at sage,

:13:44.:13:48.

thyme, parsley, header. It does not need to be roasted in herbs,

:13:48.:13:54.

because it has been eating them. It looks like a haunch of Venice and

:13:54.:14:04.
:14:04.:14:11.

or beef. You would not think that was lamb. Fist Lake -- this leg,

:14:11.:14:21.
:14:21.:14:22.

people call it a gigot. They poach it in water with root vegetables.

:14:22.:14:27.

Simmered for three or four hours. It is brilliant. Also brilliant,

:14:27.:14:33.

this remarkable kitchen. It is incredible. Hand-made pots, with

:14:33.:14:43.

the owner's initials, amazing tiles. It is extraordinary. The doors, the

:14:43.:14:49.

fittings, it is like a yacht, the Palace. It must have meant a lot of

:14:49.:14:55.

work, scrubbing the carrots, peeling the potatoes, baking bread.

:14:55.:15:02.

It is amazing. Cakes and confectionery. This is what

:15:02.:15:12.
:15:12.:15:17.

In the busy days of bank wets it would have been a great relief, to

:15:17.:15:22.

close the door and stay in here. The servants and the staff have

:15:22.:15:26.

gone, but the laird still makes wonderful creamy butter.

:15:26.:15:31.

Now, it is meant to be a cooking programme, but let's get back to it.

:15:31.:15:37.

Thats with amazing? Any way, this is a cookery lesson, let's get down

:15:37.:15:42.

to business, let's put the toasting fork away and talk about the giggot.

:15:42.:15:46.

This is to be poached with lovely root vegetables, but later on

:15:46.:15:51.

served with a caper sauce. Sim to make, a roux, a bit of butter and

:15:51.:15:56.

flour, add milk and stock from the cooked dish and chuck in the capers.

:15:56.:16:00.

There we are, Richard, in case you don't know what they are! It must

:16:00.:16:05.

be simmered for three hours, so the first thing is to pop it into the

:16:05.:16:10.

water. Into which is a coup of bay leaves, a couple of cloves, a

:16:10.:16:14.

couple of perer corns and a bit of salt. Then surround it with all of

:16:14.:16:19.

the vegetables. Because it is cooked slowly, the vegetables will

:16:19.:16:25.

not disintegrate. You may think that they would mash into a pulp,

:16:25.:16:32.

but this is going to simmer. This is the laird's pot, by God, I

:16:32.:16:40.

bet he does not do this that often. Let's put this on to this rather,

:16:40.:16:45.

Gordon Bennett, this is damned heavy! That will simmer, believe it

:16:45.:16:51.

or not for three hours. I think it is time, as we say, for me to take

:16:51.:16:57.

a dram, you to take a break and me to walk around the estate. It is an

:16:57.:17:01.

estate, from which they say, dreams are made from.

:17:01.:17:06.

Yes, look, I'm really sorry about this music, but the truth is that

:17:06.:17:11.

the BBC library was shut that day, we had to borrow this from my

:17:11.:17:20.

producer. On balance it is better than his other record, Richard

:17:20.:17:27.

Clayderman Takes The High Road. Here is the loch again.

:17:27.:17:32.

Noted for its kippers and finest prawns. Thank you! Now to the

:17:32.:17:36.

business, if like me you have become a gardener, what a fine

:17:36.:17:42.

place this is to steal a few cuttings, but don't mess with the

:17:42.:17:48.

salmon or you will be smoked too, like this Loch Fyne beauty.

:17:48.:17:55.

Aye, thank you! So, there we are, that is about it.

:17:55.:17:59.

I have been slaving away here. Poaching the giggot in water with

:17:59.:18:04.

the lovely root vegetables and it is ready for the laird, whom I have

:18:04.:18:08.

kept waiting. I promised him lufrpbl at... Well, we always do

:18:08.:18:15.

that. It has run over time. -- lunch.

:18:15.:18:23.

Any way, tup goes. Up in the lift. -- up it goes.

:18:23.:18:26.

There with are, Lord, sorry it is late.

:18:26.:18:35.

It is a petty that mutton has gone with much of our culinary heritage.

:18:35.:18:42.

Now, then, what I forgot to mention to the viewers is the indispensable

:18:42.:18:46.

caper sauce. You melt butter, put in flour to make a roux, then add

:18:46.:18:51.

some milk and as it thickens, add the stock from this into it and

:18:51.:18:55.

finally, chopped up capers, which you then pour over this.

:18:55.:19:03.

It is going to go brilliantly with the mutton.

:19:03.:19:08.

This is a three-year-old runner. I should that I you and I are the

:19:08.:19:12.

only people in Great Britain eating such a strange dish today. It is

:19:12.:19:22.
:19:22.:19:28.

not available. Mutton is almost a, erjorative.

:19:28.:19:36.

-- a perjorative term. How do we get it into the public

:19:36.:19:42.

conscious? I think we have to farm Rather like my vineyard wines, that

:19:42.:19:47.

sort of thing. Any way, John, we have to get on.

:19:47.:19:52.

They have to find some scenes and stuff to do. Thank you for lets us

:19:52.:19:58.

use your house. Thank you for letting us muck up your day. I had

:19:58.:20:02.

a fabulous time. At the end of the day I had the

:20:02.:20:07.

most excellent boiled giggot. Thank you very much.

:20:07.:20:11.

Slange! And there is more from Floyd on next week's show. Now it

:20:11.:20:16.

is time to find out if rob sert facing food heaven or food hell.

:20:16.:20:20.

Everyone -- Robert is facing food heaven or food hell.

:20:20.:20:24.

Food heaven is this lovely chicken, chicken chasseur.

:20:24.:20:31.

A classic dish. Often called the Hunter's Sauce. A French classic.

:20:31.:20:36.

Also we have the food hell over there, the duck breast. That can be

:20:36.:20:40.

done classic with cherries, Madeira and potato rosti. What do you think

:20:40.:20:45.

that they have decided it was 2-1 to everyone at home.

:20:45.:20:51.

I think they have gone for the duck. The girls did, they stuck together.

:20:51.:20:57.

You can thank the chefs though, they went for the chicken. Sorry

:20:57.:21:02.

girls you get the spinach to take girls you get the spinach to take

:21:02.:21:06.

home! It is the chicken. If you give me the lardons, Tom,

:21:06.:21:11.

and we will get the mash ready. There are the tomatoes for the

:21:11.:21:16.

concasse there. That is a classic garnish.

:21:16.:21:23.

We have seen MasterChef and filleting the fish, this is

:21:23.:21:29.

probably week four of college after you have learned to chop up the

:21:29.:21:33.

vegetables. What you have to do is ensure that everybody gets a

:21:33.:21:39.

portion of meat. So you cut off the legs either side. Then you have the

:21:39.:21:44.

chef's eye, that is that bit there. Remove that. If you leave it on at

:21:44.:21:51.

college you fail. That is the best part of the chicken. That is what

:21:51.:21:54.

the chefs will always go for in a roast chicken.

:21:54.:21:59.

Is that the same as the oyster? Then you find the knuckle and cut

:21:59.:22:04.

through. There should not be any cutting through bones. So you have

:22:04.:22:09.

a thigh and a leg. The same with this, find the knuckle and cut

:22:09.:22:13.

through. So four pieces of dark meat. Now you need the white meat.

:22:13.:22:20.

Take the wings off. They don't count. However, I will use these in

:22:20.:22:26.

the casserole. You can take a point here, 45 degrees off, cut through,

:22:26.:22:31.

and through there, you should not again cut through any meat. It

:22:31.:22:36.

should abplain joint. So you have a piece of white meat

:22:36.:22:43.

there. The end of the breast? Yes.

:22:43.:22:49.

How are you doing, boys? He has potato over his shoes.

:22:49.:22:54.

I am more nervous about doing this bit, I know that my cookery teacher

:22:54.:22:59.

will be watching. There you have the carcass. I trim

:22:59.:23:04.

this through here. It keeps the meat on the bone. So four pieces of

:23:04.:23:09.

dark meat and four pieces of white meat and the carcass there.

:23:09.:23:14.

You leave the meat on the bone as it keep it is moist? That's the one.

:23:14.:23:18.

So flour this. A little bit of oil in there. We will start the sealing

:23:18.:23:23.

off. That is what we want want. So the flour is going to add colour to

:23:23.:23:28.

saling it. It will also -- saling it, but it

:23:28.:23:33.

will also help to thicken our casserole. So the saling of it is

:23:33.:23:43.

important. -- sealing of it is important.

:23:43.:23:48.

The carcass, freeze that and use it for stock.

:23:48.:23:53.

Right, how are we doing boys, do you have the mash there? Nearly

:23:53.:23:57.

ready. Tomato concasse? Yes.

:23:57.:24:04.

What we do now is seal that off really well. Then we have the

:24:04.:24:08.

onions. Traditionally we use button onions for this one. Now you know a

:24:08.:24:13.

better way of peeling them. Boiling water, but you can chop these up

:24:13.:24:17.

into decent chunks. The same with the mushrooms. The same with

:24:17.:24:21.

everything, the lardons, you can't to be able to taste this stuff. Too

:24:21.:24:25.

much stuff is cooked too small nowadays.

:24:25.:24:31.

Seal it up. It is good to have a heavy-based

:24:31.:24:35.

casserole pan. We have to use one of these.

:24:35.:24:38.

Flip this over. You want that colour on there. That is really,

:24:38.:24:44.

are the important when you are doing this. Especially in stews.

:24:44.:24:50.

Espaerbl a beef stew. The colour -- especially a beef stew. The better

:24:50.:24:57.

the colour, the better the taste. There is no gravy browning in this.

:24:57.:25:02.

It is all natural colour. Traditionally we would have tomato

:25:02.:25:11.

puree. I am going to take that, that is your duck in the oven. It

:25:11.:25:18.

is like Bull's Eye, that is what you could have won! So, the tomato

:25:18.:25:23.

puree in there. Pop that in. Then we continue to cook that. Now, I

:25:23.:25:28.

was always taught to cook tomato puree out, I don't know about you.

:25:29.:25:35.

It make it is bitter if you put it in at the end. So sale it off. The

:25:35.:25:44.

-- so seal it off. Then we throw in our onions, the mushrooms.

:25:44.:25:52.

Can you chop up some herbs? I want more than that! Really? Shall I

:25:53.:25:58.

chop some herbs? No, I am just giving them something to do. They

:25:58.:26:03.

have had me running around all morning. Carry on chopping! There

:26:03.:26:07.

we go. We have got the bacon there. The

:26:07.:26:13.

whole lot goes in. I add a part of the herbs. There is a lot of

:26:13.:26:18.

chopped herbs left over for later on. White wine, stock... And it is

:26:18.:26:22.

one of these dishes that unlike a stew would take a long time. This

:26:22.:26:27.

is quick. It is about 35 to 40 minutes.

:26:27.:26:35.

A pinch of sugar. The tomato puree is bitter, so add a pinch of sugar.

:26:35.:26:41.

The lid on. Or gently cooking on the stove. Then we have this. Now,

:26:41.:26:47.

you need lots of tomato concasse. These have been peeled and de-

:26:47.:26:50.

seeded. Lots of parsley and tarragon.

:26:50.:27:00.
:27:00.:27:01.

It must be fresh! Not dried! It is all you are given at college, it

:27:01.:27:07.

seems to save the money it is dried. This brings back memories of...

:27:07.:27:12.

College! Delicious! A bit of butter, boys.

:27:12.:27:18.

Butter, yes! A bit of butter. Salt, season it properly.

:27:18.:27:22.

There you go. We have our mashed potato.

:27:22.:27:28.

I was thinking one of you lot might pipe this for me, but, you know...

:27:28.:27:35.

I couldn't have done it better than that! Then we pile this chicken...

:27:35.:27:42.

There you see. The idea being that one person has got a piece of dark

:27:42.:27:48.

meat and a piece of white meat. That's why you cut a chicken for

:27:48.:27:58.
:27:58.:28:02.

sauting. Pour that over the top. And now you

:28:02.:28:08.

have your tip to peel the onions. My classic chicken chasseur, not

:28:08.:28:16.

done since the late '80s, was the last time I did that we have a

:28:16.:28:21.

Beaujolais, a Beaujolais Lantignie 2010. �7.99. I was only joking

:28:21.:28:25.

about the chicken, you can come over. This is another cramming wine

:28:25.:28:33.

that we have got today. Some great win. -- wine.

:28:33.:28:38.

It is fabulous. Ends on a high? Happy with that?

:28:38.:28:44.

Without a question. Don't forget, Hustle 9.00pm next

:28:44.:28:48.

Friday, BBC One for the final series and best of luck with the

:28:48.:28:55.

play. Two shows today. Well that's all from us today on

:28:55.:28:58.

Saturday Kitchen Live. Thanks to Tom Kerridge, Jun Tanaka and Robert

:28:58.:29:01.

Glenister. Cheers to Susie Barrie for the wine choices and our chef's

:29:01.:29:04.

table guests, Julie and Nicky. All of today's recipes are on the

:29:04.:29:05.

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