:00:13. > :00:23.Happy Easter. Put those chocolate eggs down, we've got something a
:00:23. > :00:36.
:00:36. > :00:44.whole lot tastier. This is Saturday And welcome to the show. As always,
:00:44. > :00:49.cooking with me live in the studio are two top chefs. First, the
:00:49. > :00:57.culinary pioneer who gave Northern Ireland its first taste of Michelin
:00:57. > :01:03.cuisine, Paul Rankin. And from Soho, it's Alexis Gaultier. Good morning
:01:04. > :01:09.to you both. Good morning. James. Mr Rankin, what are you cooking?
:01:09. > :01:14.Something for Easter Sunday. An aromatic roast chicken with a honey
:01:14. > :01:19.and soy glaze with a vegetable medley. I call it number number
:01:19. > :01:28.vegetables. But they have to watch how to cook it. So it's Sunday
:01:28. > :01:34.roast all in one pack. Yes. Alexis, follow that. This is a bit more
:01:34. > :01:43.refined. I'm just using the chicken whippings, which I'm going to stuff
:01:43. > :01:49.with tomatoes and Parmesan and potato gnocchi and fresh thyme.
:01:49. > :01:56.used to give the wings to the staff! I'll leave those two arguing.
:01:56. > :02:03.And today we have helpings from Rick Stein, Celebrity Masterchef
:02:03. > :02:07.and my favourite man, Mr Keith Floyd. Now, our guest is from one
:02:07. > :02:14.of the most rapidly successful television shows of all time and it
:02:14. > :02:20.happens to be a movie. It's Blake from the In Betweeners. People
:02:20. > :02:29.watching will be going what is all this about? I can't play teenagers
:02:29. > :02:34.forever. This is for your new role? Yes, I'm playing a guy called Keith
:02:35. > :02:42.in a play who is a recovering alcoholic, who has done terrible
:02:42. > :02:49.things in the past and he invites his foster parents over to his flat,
:02:49. > :02:54.because he's on step nine in the recovery process and he asks his
:02:54. > :03:03.parents over for forgiveness. That's a very simple explanation as
:03:03. > :03:09.to why you have a beard! Yes. food heaven, what would it be? I
:03:09. > :03:14.could cook you anything? I love a good steak. And what about the
:03:14. > :03:20.roast chicken? Yes, that's great. What about the dreaded food hell?
:03:20. > :03:24.Food hell would be cauliflower. And you've made it even worse by making
:03:24. > :03:33.it cauliflower cheese because I'm not a huge cheese fan either.
:03:33. > :03:42.That's the idea. Yeah, well, be nice! I'm going to use a sirloin
:03:42. > :03:49.steak cooked in a fiercely hot pan with the classic peppercorn sauce.
:03:49. > :03:54.That sounds lovely. And the food hell is cauliflower cheese and
:03:54. > :03:59.mustard sauce served with a pork chop and wilted cabbage on the side.
:03:59. > :04:05.Can I just have the pork chop? have to wait until the end of the
:04:05. > :04:11.show to see what Blake gets. And if you want to ask a question
:04:11. > :04:17.throughout the show, or during the show, do call on this number. If
:04:17. > :04:22.you do get on the show I'll be asking whether Blake should have
:04:22. > :04:28.food heaven or food hell, so start thinking about it. Have you been to
:04:28. > :04:35.Ireland? No I haven't. You are officially invited. You won't
:04:35. > :04:41.remember much if you go with him! Now it,'s one of the greats, Mr
:04:41. > :04:47.Paul Rankin. Great to have you back on the show. It's always lovely to
:04:47. > :04:50.be here. Now, what is your recipe? It's kind of a classic roast but
:04:50. > :04:58.It's kind of a classic roast but with aromatic.
:04:58. > :05:05.So we have garlic, ginger and scallions inside and this is the
:05:05. > :05:11.vegetables number number vegetables. 5-4-3-2-1 vegetables.
:05:11. > :05:17.Say the carrots take five minutes, you have to put them in first. So,
:05:17. > :05:25.I need ten slices of ginger, just slash the scallions and bash the
:05:25. > :05:31.ginger for me. Classically, you can whack the chicken into the oven but
:05:31. > :05:34.I'm going to brine it. And this is something that makes the chicken
:05:34. > :05:38.deliciously juicy. It gives it a wonderful seasoning and makes it
:05:38. > :05:45.much more tasty. For the brine I have salt and sugar. So just
:05:45. > :05:49.heating up a little of the brine. I have a litre of water. A lot of
:05:49. > :05:56.people worry about this because they think it departs from the
:05:56. > :06:01.flavour, but I think it enhances it. That's five tablespoonfuls of salt
:06:01. > :06:09.and four of sugar for the one litre of water. If you brine it too long
:06:09. > :06:15.it does start to take over the flavour. So allow the brine to cool
:06:15. > :06:21.and in goes your chicken. This it is not a perfect reSeptembercle for
:06:21. > :06:24.this, you want a small one so the brine totally covers it. I brine it
:06:24. > :06:30.for an hour and then you have something like this. It doesn't
:06:30. > :06:34.look any different at all. Yes. what we have to do now is dry the
:06:34. > :06:41.chicken before we season it up and start to roast it. It's very
:06:41. > :06:46.important, actually, when you're doing any kind of roast, to dry
:06:46. > :06:52.your meat. OK. And also cook it at room temperature as well. That
:06:52. > :06:58.helps. Yes. If you have a large piece of fish or a decent-sized
:06:58. > :07:02.piece of meat. Steak, whatever. Sorry, I've dropped a bean.
:07:02. > :07:08.didn't notice. Take it out of the fridge an hour or so before and let
:07:08. > :07:12.it come to room temperature and that's the way to go. Do you ever
:07:12. > :07:21.brine chicken at home? Do you take it out of the fridge and put it in
:07:21. > :07:28.the oven? Pretty much. That's about my expertise, in the oven, done.
:07:28. > :07:33.have five-spice mixed with salt. We don't need too much salt because of
:07:34. > :07:38.the brine. So five spice and a little salt going inside and rub
:07:38. > :07:47.the rest over the top of the chicken. And five spice is one of
:07:47. > :07:52.those classic Chinese seasonings which makes all poultry and pork
:07:52. > :07:59.taste amazing. Now, explain about the vegetables, because I'm nearly
:07:59. > :08:06.there with the last one. In France you have very glamorous names for
:08:06. > :08:10.vegetables. So this is like a little ragout of vegetables. We
:08:10. > :08:16.would blanch them all separately and then refresh them in ice-cold
:08:16. > :08:22.water. And this is quite a lot of work, actually. That's right.
:08:22. > :08:27.what I do is get them ready, and remember the vegetable that takes
:08:27. > :08:33.the longest to cook goes in first. So that's the carrots. They'll take
:08:33. > :08:39.about four or five minutes. And the next to go in will be the beans,
:08:39. > :08:46.which only take four minutes. And we go on like that. And when I do
:08:46. > :08:54.my vegetables like this, my kids eat weigh, weigh more vegetables.
:08:54. > :09:02.What do you call scallions over here? Spring onions. Spring onions,
:09:02. > :09:07.garlic and ginger goes in there. The Holy Trinity of Chinese cooking.
:09:07. > :09:15.That's what Ken Hom calls it any way.
:09:15. > :09:20.So you put this powder all over it? And inside it. And a simple way to
:09:20. > :09:29.tie a chicken. Round the bottom, bring it round there, up round the
:09:29. > :09:37.top and double over on that one so you don't have to have -- you no
:09:37. > :09:46.someone has to press down on the knot. All right, yes. So if you do
:09:46. > :09:52.a double one you don't. It just keeps it neat. Classic tip for
:09:52. > :09:58.roasting a chicken -- oh, that pan is smoking. Did you turn it up!
:09:58. > :10:07.wouldn't do such a thing! classic technique is on one side
:10:07. > :10:13.roast and the other side, very quickly. You did this You did this
:10:13. > :10:19.on purpose. I wouldn't do such a thing. You're such a raskle.
:10:19. > :10:26.Remember, if you want to call, use this line and put your questions
:10:26. > :10:33.through us live later on. This has got to be on the best bits
:10:33. > :10:41.-- remember that time when Paul Rankin burnt the chicken. You start
:10:41. > :10:44.it off in a really nice hot oven. In a hot tray. In a hot tray.
:10:44. > :10:50.Paul's recipe and all the others will be on the website.
:10:50. > :10:55.Bbc.co.uk/saturdaykitchen. And if you want to taste it, I have
:10:55. > :10:59.it on the menu for Sunday lunch tomorrow in Ireland. So get on the
:10:59. > :11:06.plane and come over if you want to come to Ireland. It's all worth it
:11:06. > :11:14.for the chicken. And you're working with another familiar face on the
:11:14. > :11:19.show, Mr Nick Nairne. I have a wee telly show going on called Paul and
:11:19. > :11:24.Nick's food show. And Nick and I travel about the coast of Northern
:11:24. > :11:33.Ireland and Scotland searching out great food. Mostly arguing, I have
:11:33. > :11:39.to say. Yeah? About four tablespoons of light soy sauce.
:11:39. > :11:45.light and not dark? Well, it's a personal preference. You could use
:11:45. > :11:51.a combination or the dark. I find the dark a little bit almost heavy
:11:51. > :11:57.and caramelised and flavoured. Honey and sweet chilli sauce going
:11:57. > :12:06.on and, of course, a wee bit of whiskey. Delicious. A panch of
:12:06. > :12:11.chilli flakes. Now, this recipe. Could you great me the ginger.
:12:11. > :12:17.This recipe is inspired by our staff meal. Because, you know when
:12:17. > :12:21.we have a lot of chickens in the restaurant you are left over with a
:12:22. > :12:29.lot of wings. You make something beautiful out of it. Yes. I used to
:12:29. > :12:38.give them to the staff. You're generous. Yes, they loved them. So
:12:38. > :12:45.we used to make honey, soy cause and a glaze and glaze the chicken
:12:45. > :12:51.wings and they love it. It gives it that tag. That's the ginger. Start
:12:51. > :12:56.the chicken off really hot in the oven, about 220, it will take an
:12:56. > :13:02.hour and ten minutes a chicken that size. Number four going in. After
:13:02. > :13:07.15 minutes you whack on the glaze and baste it over the top. Number
:13:07. > :13:15.two and number four. It's all in there. Five has gone in. This is
:13:15. > :13:22.what it comes out like. You have the beautifully glazed chicken. It
:13:22. > :13:26.looks lovely, doesn't it, guys. Is that not your food heaven? It's
:13:26. > :13:32.pretty close. Another thing I have to show you. You have to hurry up.
:13:32. > :13:39.I've been told in my ear. You said we have time to do everything,
:13:39. > :13:48.James. You know it's difficult with a chicken sometimes, so I like to
:13:48. > :13:58.take the legs off. You just do it like you're boning it. Don't forget
:13:58. > :13:58.
:13:58. > :14:07.you can take that little...We it the oyster, that little part.
:14:07. > :14:12.France we call it "the stupid one leaves it on." What do you mean?
:14:12. > :14:19.means the one who is stupid would leave it on. I'd probably leave it
:14:20. > :14:23.You know how it's difficult to carve a chicken at the table,
:14:23. > :14:27.especially in a family situation. So I let it rest. It's very
:14:27. > :14:33.important to let it rest when it comes out of the oven and when a
:14:33. > :14:38.chicken is cooked it's easy to get the breasts off. There are all the
:14:39. > :14:44.vegetables. You can do it mostly with the hands. I'm teasing it off.
:14:44. > :14:50.So I get it ready at this stage and then I pop it back on a platter and
:14:50. > :14:55.whack the platter lightly in the oven to warm it slightly. We have a
:14:55. > :15:05.cold platter. So you have the ginger, soy and butter in there,
:15:05. > :15:07.
:15:07. > :15:14.James? Yes. The soy has gone in. So So we have our drum sticks, our
:15:14. > :15:24.thighs ....There's All your veg. Look at that delicious cauliflower.
:15:24. > :15:26.
:15:26. > :15:31.Lovely. On goes the chicken, beautifully carved - well....
:15:31. > :15:36.Beautifully carved! I reckon the veg looks better than that. That's
:15:36. > :15:44.my aromatic roast chicken with the soy and honey glaze and vegetables
:15:44. > :15:48.5-4-3-2-1. 5-4-3-2-1.
:15:48. > :15:56.It's off, it's gone. Over here. It does look fantastic. Dive into
:15:56. > :16:03.that. Amazing. Welcome to estate chicken. And that's all for me.
:16:03. > :16:10.dive into that. I'll go straight for a big bit of chicken. A little
:16:10. > :16:16.broccoli, avoiding the cauliflower. Oh, a bone. It's not that well
:16:16. > :16:23.carved. Personally, I'll go for the veg because I think they're all
:16:23. > :16:31.perfectly cooked! Thanks, James. It's very nice. Right, we need some
:16:31. > :16:35.wine for this, we sent Suzi Barrie to East Sussex this week. What did
:16:35. > :16:40.you choose? It's the Easter holidays so what
:16:40. > :16:44.better place to come than Eastbourne. And I need to find
:16:44. > :16:50.lovely wines to go with in morning's recipies, not just
:16:50. > :16:54.strolling on the beach. Paul's wonderful Asian take on a
:16:54. > :17:00.roast chicken dinner is full of subtle sweet and sour flavours and
:17:00. > :17:06.it's the kind of dish you could serve with a white wine or a red,
:17:06. > :17:13.or even a Rosa. Something like this, which would cope with the spices in
:17:13. > :17:20.the dish. But the honey in this recipe is leading me towards a
:17:20. > :17:24.white wine and a particular grape, a Cono Sur Viognier. This will be a
:17:24. > :17:31.great match for the chicken. Although on paper, Paul's recipe
:17:31. > :17:35.looks hot and spicey, the actual flavours on the plate are
:17:35. > :17:45.surprisingly subtle so we need a wine that's aromatic, but not too
:17:45. > :17:45.
:17:45. > :17:50.much to overpower the dish. That's beautifully fragrant.
:17:50. > :17:56.Ummm. You've got flavours of apricot, ginger and honey here, all
:17:56. > :18:01.which work brilliantly with roast chicken and there's lots of ripe
:18:01. > :18:08.fruit to balance the saltiness and the chilli. And a note to pick up
:18:09. > :18:13.on the five spice and the ginger vegetables. All of this and the
:18:13. > :18:20.roast chicken, I reckon you've got the perfect weekend. It's going
:18:20. > :18:25.down well here. You don't have to eat it all. What do you reckon?
:18:25. > :18:34.me, Suzi always gets it right. The wine is beautifully aromatic, but
:18:34. > :18:44.it has that little hint of residual sugar to balance out the aromatics,
:18:44. > :18:51.and a little bit of honey. wouldn't necessarily drink it on
:18:51. > :18:58.its own, but it goes well with that dish. Ifpt yes, I don't normally
:18:58. > :19:03.drink white wine. It's a little warm because of being in the studio.
:19:03. > :19:11.Later on, Alexis has another way of cooking chicken or the holiday.
:19:11. > :19:18.What is it? It is chicken wings, with gnocchi and broad beans.
:19:18. > :19:26.we catch up with Rick Stein who is in the Lake District and visits a
:19:26. > :19:32.wild boar farmer. I went up to the Lake District because I was very
:19:32. > :19:37.impressed by a man I met at London's Borough Market, Peter Gott.
:19:37. > :19:43.He brings all his produce down from here and believes in rearing his
:19:43. > :19:47.pork and wild boar on a scale which some people would regard as too
:19:47. > :19:52.old-fashioned for modern farming. It might seem odd to be
:19:52. > :19:57.enthusiastic about Peter's pigs, when there is so much distress at
:19:57. > :20:04.the time from foot-and-mouth. It's hard to understand why upland areas
:20:04. > :20:09.of great beauty, like the Lake District, Dartmoor and Exmoor,
:20:10. > :20:19.number numberland all suffered so terribly during the crisis. But I
:20:20. > :20:21.
:20:21. > :20:31.am pleased to say that Peter Gott's herd of wild boar were lucky. He
:20:31. > :20:37.has two types, the friendly French- German crosses, if you can call
:20:37. > :20:44.wild boar friendly. And the Russian variety. I want to get the best
:20:44. > :20:51.product. This is much darker than ordinary pork and suits this
:20:51. > :20:57.Chinese stew I'm going to do, because it's highly aromatic with
:20:57. > :21:01.star anise and dried tangerine peel. You cut the wild boar up into
:21:01. > :21:04.chunks and sprinkle a lot of soy chunks and sprinkle a lot of soy
:21:04. > :21:12.sauce on to it. Then comes the interesting bit.
:21:12. > :21:17.Having marinated the meat in the soy sauce you just deep fry it in
:21:17. > :21:26.ordinary sunflower oil. That is to develop the colour and the favour
:21:26. > :21:31.that the caramelised sugars create. Take the meat out in a perforated
:21:31. > :21:36.spoon. Now pour off the oil and I'm afraid you have to discard it and
:21:36. > :21:44.return the pork back into the pan in which you'll also see a deep,
:21:44. > :21:51.dark crust from the frying. Plenty of flavour there. Use the juices
:21:51. > :21:56.that have come out of resting the meat and add it back in and lots of
:21:56. > :22:03.sliced onions. You can use ordinary pork if you can't get wild boar.
:22:03. > :22:10.Now add a good lot of minced ginger and garlic. Next, the interesting
:22:10. > :22:16.things. Tangerine peel, star anise, cinnamon and a big spoonful of
:22:16. > :22:22.Szechuan pepper. Finally some sugar. You usually find that in a Chinese
:22:22. > :22:28.hotpot and the soy sauce that you marinated the wild boar in. Water
:22:28. > :22:33.to add some extra liquid and a good measure of Chinese rice wine.
:22:33. > :22:38.That's everything and I'm stirring it around. And it's smelling
:22:38. > :22:42.wonderful. This is what is so nice about this stew that's it's so
:22:42. > :22:50.unusual I haven't given this to anybody who doesn't say, "Wow,
:22:50. > :22:56.where does this come from?" and I say, "It's Chinese food" and they
:22:56. > :23:00.say, "What?." Put the lid on and in the oven for an hour-and-a-half.
:23:00. > :23:06.Look at that. It's amazing how much it has reduced and concentrated in
:23:06. > :23:14.just an hour-and-a-half. All you need to do now is take a
:23:14. > :23:21.bowl of slightly sticky Chinese steamed rice and add the
:23:21. > :23:29.arrestingly aromatic red-cooked meat. Later, I went to language
:23:29. > :23:35.dale to meet farm a farmer who keeps Herdwicks. If ever there was
:23:35. > :23:39.a symbol for the Lake District it must be these sheep. It's a very
:23:39. > :23:43.different sheep to the lowland sheep. They didn't breed them, they
:23:43. > :23:47.came from Norway with the Vikings. What is special about the meat?
:23:47. > :23:52.meat is so different from lamb that you get from a commercial sheep
:23:52. > :23:57.that it might be the difference between venison and chicken. It's a
:23:57. > :24:06.very, very different meat. Seriously? Oh, yes. And even as old
:24:06. > :24:12.mutton, if you hang it properly and mature it porlly they slice like
:24:12. > :24:18.butter. How do you like to eat a Herdwick? Roasted with just salt
:24:18. > :24:24.and pepper and slowly in the bottom of the oven. There's nothing better.
:24:24. > :24:29.I couldn't agree more. Mutton is such a rareity, but it has bags of
:24:29. > :24:33.flavour, particularly if the sheep are allowed to graze on the fells.
:24:33. > :24:39.All you need are new potatoes and peas. And mutton, of course, was
:24:39. > :24:43.made for fresh mint sauce. I learnt this technique of butterflying a
:24:43. > :24:50.leg of lamb in Australia, because they do a lot of barbecuing there.
:24:50. > :24:58.And the point is to make the lamb as thin as possible to cook quickly
:24:58. > :25:05.on a barbecue. So I cut through the thickest part there and flatten it
:25:05. > :25:12.out and bash it, to flatten it nufrplly. So it is an inch thick
:25:12. > :25:19.and that will cook quickly on the barbecue. To marinade the lamb take
:25:19. > :25:25.lemon zest and lots of chillies finely chopped. Then take thyme and
:25:25. > :25:33.Rosemary, bay leaves, thinly sliced, garlic and plenty of cracked black
:25:33. > :25:41.pepper. Next, the juice of about half a lemon. Some extra-vergin
:25:41. > :25:46.olive oil. And finally, a lot of sea volt. Now work all of that into
:25:46. > :25:50.the surface of the meat so the flavours all permeate the lamb and
:25:50. > :25:55.turn it over and do the same on the other side and leave for half an
:25:55. > :26:00.hour to an hour to marinate. While that is marinated you light the
:26:00. > :26:05.barbecue, because it's important to give it 40 minutes, and then cook
:26:05. > :26:10.the lamb. What I always do with a barbecue is to start with an
:26:10. > :26:16.intense heat to get very good colour and flavour into the surface
:26:16. > :26:21.of the lamb, but the problem with barbecuing relatively fatty meat,
:26:21. > :26:27.like lamb is that after a while it flares up and then you eat
:26:27. > :26:32.something that is incredibly flamey and acrid. So I like to push the
:26:32. > :26:36.coals to one side and cook the lamb in a more gentle fashion, using
:26:36. > :26:41.almost indirect heat. It works a treat. But if you don't want to do
:26:41. > :26:49.it like that, you can think about putting the lamb into the oven to
:26:49. > :26:53.finish it off. The idea is to produce a lovely brown, smoky
:26:53. > :27:00.flavoured crust. I cut this thicker than for roast
:27:00. > :27:07.lamb because it's grilled and, as you can see, we have two different
:27:07. > :27:11.muscles here so I like to give everybody a slice of each. I'd have
:27:11. > :27:15.it three times a week, given the opportunity! The whole trick here
:27:16. > :27:24.is to keep it simple. Let the flavour of the lamb do the business
:27:24. > :27:32.along with lightly-salted chips and a thinly sliced beef tax toe salad
:27:32. > :27:38.a thinly sliced beef tax toe salad with onion and Basel. Perfect!
:27:38. > :27:46.And remember, mutton is in season now, so have a go at this recipe.
:27:46. > :27:52.Now, I've had a request that quite a few viewers have written in about,
:27:52. > :28:01.Richard Burton, Amanda Hislop, Janemaning and quite a few others
:28:01. > :28:10.want to know how to make the perfect poached egg. Now, a pan of
:28:10. > :28:20.hot water and white wine vinegar. And eggs as fresh as possible. You
:28:20. > :28:24.
:28:24. > :28:34.know it's fresh because crack it into a bowl and if the white
:28:34. > :28:36.
:28:36. > :28:42.separates into two areas that's fresh. Make a whirl wool in the
:28:42. > :28:50.water and keep it boiling, no more than about two minutes. And bring
:28:50. > :28:58.that to the boil and gently turn it round and then have ice-cold water
:28:58. > :29:08.near by because you want to stop the cooking.
:29:08. > :29:18.I'm going to do this with hollandaise sauce and asparagus so
:29:18. > :29:19.
:29:19. > :29:24.you put the eggs into the ice-cold water and keep them. Do you do the
:29:24. > :29:33.eggs one-by-one? Yes, fresh asparagus, bang in season, or just
:29:33. > :29:37.at the start of the season. So, lift out the egg and drop it into
:29:37. > :29:42.ice-cold water and it sets the egg white and stops it from cooking.
:29:42. > :29:52.Keep these in the fridge as they are and just before I'm going to
:29:52. > :29:59.serve it we lift the egg off, trim it off and reheat it. You can tie
:29:59. > :30:04.it in cling film but this is simpler. And you just repeat the
:30:04. > :30:11.process. I've never poached an egg in nigh life. So I'm genuinely
:30:11. > :30:19.taking this in. I'm not surprised because your career has been a
:30:19. > :30:24.whirlwind. Yes, I never wanted to be anything other than an actor, so
:30:25. > :30:33.I went to estate schools and everything. Is this the same school
:30:33. > :30:41.as Leona Lewis. Yes, and Katie Dell. Just chillin out together. And at
:30:41. > :30:47.ten you first got spotted for the West End? I was in Oliver at the
:30:47. > :30:53.Palladium. I remember having my tenth birthday there and I opened
:30:53. > :30:59.my presents and then went off to do the show. I was only in the chorus,
:30:59. > :31:03.but I loved it. You're ten years old and you have no fear. Whereas
:31:03. > :31:12.when I'm doing the play in London, I'm only too aware of how skiry
:31:12. > :31:19.it's all going to be. And now the role you're in, when you were young
:31:19. > :31:24.and in the chorus, you could hide at the back? Yes, if you got a step
:31:24. > :31:29.wrong, no-one noticed. But in this play it's an intimate space and the
:31:29. > :31:34.audience is right on top of you, so you've got to be on top of your
:31:34. > :31:39.game because any small mistakes will be noticed, I think. And the
:31:39. > :31:45.In Betweeners. What an incredible success. It's done really well.
:31:45. > :31:50.Just like that! To be honest, it's the writing. The writers are just
:31:50. > :31:55.brilliant. They're incredibly funny people, but also a lot of the awful
:31:55. > :32:01.stuff that happens to the characters you see, the four lads,
:32:01. > :32:07.genuinely happened to one of them or their mates. You know, like, a
:32:07. > :32:14.girl propositions you and then you skidding along a hallway in socks
:32:14. > :32:18.to try and impress you, even though they've already propositioned you.
:32:18. > :32:23.But you've done three series of the television show and then the film.
:32:23. > :32:28.Yes. You can't have realised at the start of it was going to go on to
:32:28. > :32:32.what it was. You mentioned the writing, but the casting -- the
:32:32. > :32:38.four of you guys seemed to just gel. Again, from the writers and
:32:38. > :32:44.producers, the atmosphere on the set is really kind of, basically
:32:44. > :32:49.everyone regresses. So we're all in mid-20s and we all regress to how
:32:49. > :32:53.we were at 16 or 17 because the writers are so immature and they're
:32:53. > :33:01.always practical jokers. They're the executives so they're supposed
:33:01. > :33:05.to be keeping us all in line, but they dare the actors to eat a whole
:33:05. > :33:12.bag of sweets just before we're going to film. And they're supposed
:33:12. > :33:18.to be keeping us in line. But that must be part of the chemistry of it
:33:18. > :33:22.all? Yes. And even off camera we're still taking the Mick out of each
:33:22. > :33:27.other and winding each other up and it helps on set because the
:33:27. > :33:32.dialogue is written to bespokeen so quickly that you really have to be
:33:32. > :33:36.on it. You can't shut your brain off because you have to be on each
:33:36. > :33:41.other's queues and there's a rhythm to the way the dialogue is written.
:33:41. > :33:45.And it is like being back on school, on set, because if you come in
:33:45. > :33:51.wearing the wrong trainers or there's something different about
:33:51. > :33:56.what you're wearing, that's it for you for the day, you're the guy
:33:56. > :34:04.with the Velcro trainers and you get the Mick taken out of you for
:34:04. > :34:09.the whole day. It's a bit like this when I come on this show! It's
:34:09. > :34:19.nothing like it. I wouldn't dare turn a pan up!
:34:19. > :34:19.
:34:19. > :34:24.Now, in here are two egg yolks, vinegar and a tiny bit of lemon
:34:24. > :34:31.juice which backs quite thick, so you add a little bit of hot water
:34:31. > :34:36.to thin it down. The eggs are not to thin it down. The eggs are not
:34:37. > :34:41.far off. So grab the eggs these sit in the fridge in the ice cold water
:34:42. > :34:47.as they are. And drop the eggs back in the water. And it just sets. You
:34:47. > :34:53.can peel off the excess bit of whites. They can sit off the heat,
:34:53. > :34:59.like that. Turn them off while I get ready for everything else. And
:34:59. > :35:04.this is a different role now? Keith is a recovering alcoholic and
:35:04. > :35:09.he invites his foster parents over for forgiveness for all the things
:35:09. > :35:14.he's done, but he still blames them for the person he's become. He's
:35:14. > :35:20.done a lot of sexual and abusive things in the past and the people
:35:20. > :35:25.who suffered were his foster parents. But he still blames them
:35:25. > :35:29.thinking they had something to gain by having him in their house. So it
:35:29. > :35:34.will be interesting when the audience think, whether they blame
:35:35. > :35:39.Keith or the parents. And I'm assuming that it is difficult when
:35:39. > :35:43.you've been in a huge role, like the In Betweeners and people know
:35:43. > :35:49.you for that, to try and do something serious, or do you want
:35:49. > :35:54.to jump out of that and not be stereo cast? The thing is, that
:35:54. > :35:58.role in the In Betweeners has done very well for me. But there's no
:35:58. > :36:02.point in me playing another dumb Londoner. Because I've done it and
:36:02. > :36:09.it's done well. So you want to pursue other things. I've been
:36:09. > :36:16.lucky enough to play other roles. I did a TV series here and in America
:36:16. > :36:23.called the increasinging poor decisions of Todd, where I was like
:36:23. > :36:29.an evil genius. And there were great people in that. And John Hann
:36:30. > :36:39.from Mad Men in the second series, who was playing my butler. So that
:36:39. > :36:48.was great to be really posh and bossing around the guy from Mad Men.
:36:48. > :36:58.And there you are, serve it and the egg yolks will be like that. When
:36:58. > :37:00.
:37:00. > :37:07.is the play on again? At the Trafalgar studios from 21st May.
:37:07. > :37:13.You can cook every single one and they will be like this. It's
:37:13. > :37:18.dribbling down my chin. If you want me to demonstrate a skill on the
:37:18. > :37:28.show or if you have a tip for us, drop us a line. We'll be cooking
:37:28. > :37:30.
:37:30. > :37:36.for Blake at the end of the show. Will it be food heaven a steak with
:37:36. > :37:45.classic peppercorn sauce with green beans and buttery mashed potato. Or
:37:45. > :37:54.could he be facing food hell. Cauliflower with a cheese sauce.
:37:54. > :37:57.You have to wait until the end of the show to find out. Now,
:37:57. > :38:02.Celebrity Masterchef and the four hopefuls have to cook for hospital
:38:03. > :38:11.staff in London. This one is particularly difficult. Cue the
:38:11. > :38:15.carnage. It's the morning of day two. Now,
:38:16. > :38:25.Justin, Sharon, Colin and Danny face their first outside catering
:38:26. > :38:52.
:38:52. > :38:56.one of the busiest hospitals in London. Over 7 -- 700,000 patients
:38:56. > :39:03.a year and 4,000 dedicated staff. It's those staff that you are
:39:03. > :39:08.making lunch for today. This is all about mass catering and
:39:08. > :39:13.each team today is going to be tasked with cooking 40 meat dishes,
:39:13. > :39:19.40 vegetarian dishes and 30 hot desserts. That's a huge amount of
:39:19. > :39:25.food. Lunch is at 12.30. Good luck. Off you G
:39:25. > :39:30.Overseeing service today will be Head Chef, Graham Haden.
:39:30. > :39:34.You've got a lot of work to do today in a short space of time. In
:39:34. > :39:40.front of you are the ingredients that you're going to be cooking
:39:40. > :39:45.today. So you know what you've got to do. The two teams have to invent
:39:45. > :39:52.two mains and a pudding from ingredients including lamb mince,
:39:52. > :40:00.salmon and pork, together with a selection of vegetables and fruits.
:40:00. > :40:06.I vote for shepherd's pie. I do courgettes niecely, you sparpen
:40:07. > :40:10.them like a pencil. They also have the run of the larder.
:40:10. > :40:17.Here's something I prepared earlier!
:40:17. > :40:23.We don't want to get too complicated. Are you ready with
:40:23. > :40:30.your menus. Salmon with rice and courgettes. And a vegetable bake
:40:31. > :40:38.and apple crumble. Gentlemen? want to do shepherd's pie. And for
:40:38. > :40:43.the vegetarian option a stuffed pepper. And your dessert? Apple
:40:43. > :40:48.strudel. Time is getting on. Crack on. The teams now have two-and-a-
:40:49. > :40:54.half hours before service. What takes the longest? The vegetables,
:40:54. > :41:00.rice and apples. Anything that's hard needs to be getting on with
:41:00. > :41:09.and isle' start with the shepherd's pie. Why don't one of us do the
:41:09. > :41:16.potatoes. Do we have a machine? Does someone have to do the
:41:16. > :41:26.potatoes manually? Yes. Do they? I yes. You're doing the bake and
:41:26. > :41:27.
:41:27. > :41:34.you're doing the salmon. Who will do the pudding. Both of us.
:41:34. > :41:40.need to chop quicker. I know, but I can't. As Danny puts the salmon in
:41:40. > :41:47.the fridge to work on later, the others are working on the
:41:47. > :41:53.shepherd's pie. We need to do 40 potatoes. This will take forover.
:41:53. > :42:00.It's mind over matter. It has to be done. I want the diners to feel the
:42:00. > :42:06.love in every spud. 30 minutes in and Danny gets started on the
:42:06. > :42:14.dressing for his salmon while Sharon is still chopping her veg.
:42:14. > :42:23.You love to chop. I just love to chop! I'm a-choppin'! Is that
:42:23. > :42:29.enough? No, that's fine. With her veg in the oven, Sharon moves on to
:42:29. > :42:38.preparing her tomato sauce. Just sweat that off now. It's not like
:42:38. > :42:47.my one at home for a fiver! What a monster!
:42:47. > :42:50.Right. That's your tomato sauce base. How satisfying is that!
:42:50. > :42:56.Meanwhile, Colin and Justin are both still working on their
:42:56. > :43:03.shepherd's pie. It's a physical workout cooking
:43:03. > :43:11.this amount of lamb. This is hard going! Are you still doing them
:43:11. > :43:18.potatoes. Is there a quicker way of doing them? Yeah, move your hands.
:43:18. > :43:25.Justin has finally transferred his mince into the industrial pan.
:43:25. > :43:30.at this for a spatula, it's amazing. Half the cooking time has passed
:43:30. > :43:35.and throughout the hospital staff members are nearing the end of a
:43:35. > :43:38.busy morning shift. Danny and Sharon have moved on to
:43:38. > :43:48.their pudding. But their salmon will need to be cooked just before
:43:48. > :43:51.
:43:51. > :44:00.service. That one can go there. That goes on
:44:01. > :44:05.the top, but never mind. Thank you. Across the kitchen, Justin and
:44:05. > :44:10.Colin finaly decide to split the work load. Colin takes on the
:44:10. > :44:15.peppers, while Justin chops the apples for the strudel. I have
:44:15. > :44:19.something like 35 apples to be cooked and they need to be softened
:44:19. > :44:25.and cooked inside the pastry. We have an awful lot to do so and the
:44:25. > :44:31.time is running out. Have you got the mixture for those peppers?
:44:31. > :44:39.yet. And where is the pudding. apples need to be cooked. Oh, my
:44:39. > :44:44.word! They've made a list and they think
:44:44. > :44:50.that's organised and it's done. But they didn't work through it. Colin,
:44:50. > :44:59.be mindful of the fact that we still need to get these peppers
:44:59. > :45:06.cooked in time. How many have you got? 30. We need 40. Oh, no, I've
:45:06. > :45:16.only done 306789 I was supposed to do 40.
:45:16. > :45:18.I've only got 31. Oh, my God. I I've only got 31. Oh, my God. I
:45:18. > :45:24.need another nine peppers! I've got loads here if you want
:45:24. > :45:29.them. You can find out if the teams managed to get their dishes out in
:45:29. > :45:35.20 minutes or so. Still to come. Keith Floyd is in Ireland today
:45:35. > :45:45.cooking spiced beef with mashed potato and the slurp of the black
:45:45. > :45:49.
:45:49. > :45:55.stuff. It's Easter and everyone's getting EGG-cited! But we SHELL be
:45:55. > :46:04.using real ones in the omelette challenge. And will it be food
:46:04. > :46:12.heaven, a peppercorn sauce steak or food hell, cauliflower cheese. Now,
:46:12. > :46:18.up next is alex is in the kitchen. -- Alexis. Welcome to the show.
:46:18. > :46:25.It's your first time. Yes, absolutely. On the menu? Something
:46:25. > :46:33.very refined and a little bit French. Stuffed chicken wings
:46:33. > :46:41.stuffed with tomatoes and chervil. And broad beans. So Blake, you
:46:41. > :46:48.don't get a free dinner. What am I doing? The broad beans. And we need
:46:48. > :46:54.doing? The broad beans. And we need the two skins out as well.
:46:54. > :46:59.You do roughly chopped tomatoes and chervil and I will start with my
:47:00. > :47:05.chicken wings. Very simple. That's not the part we give to the staff.
:47:06. > :47:13.We keep it for customers. You are removing the bone. Exactly. I've
:47:13. > :47:21.cut on both sides and they very nicely. It's so simple, I just pull
:47:21. > :47:27.it out the bones from the middle. And that gives you a pocket for the
:47:27. > :47:35.stuffing. Exactly. A little pocket I can put the stuffing in. You are
:47:35. > :47:42.very classically trained. Yes, a bit too much, sometimes. And you
:47:42. > :47:49.worked with Mr Decasse in Monaco for many years. Yes, I spent a lot
:47:49. > :47:54.of time learning what French food was all about until I decided to
:47:54. > :48:00.try it for myself and I came to London and discovered all the
:48:00. > :48:06.different restaurants, like Indian restaurants. Until I came here I'd
:48:06. > :48:12.never been to an Indian restaurant. It's true. You don't have the
:48:12. > :48:18.different types of cuisine in France like you do in London or
:48:18. > :48:24.America or Australia. That's right. Sometimes they're probably a bit
:48:24. > :48:31.too French. So who would you say is the most progressive restaurant
:48:31. > :48:37.scene, the UK or France? definitely the UK. But you wouldn't
:48:37. > :48:42.have been saying that 20 years ago. It's incredible what has happened.
:48:42. > :48:49.People like James Martin have changed the British food screen.
:48:49. > :48:55.haven't. This is how to poach an egg. That's all!
:48:55. > :48:59.Right. This is the ricotta, a touch of garlic and the sun-blushed
:48:59. > :49:04.tomatoes there. And if you could add the chervil. The idea of this
:49:04. > :49:09.dish is it has to be very nice and fresh and very now. It's a lot of
:49:09. > :49:19.vegetables and a little bit of meat. You're making the sauce to go with
:49:19. > :49:20.
:49:20. > :49:27.this here? Yes, a classical French jus. What is it? A chicken jus. Jus
:49:27. > :49:33.for juice. So we caramelise the male. If my mother is watching,
:49:33. > :49:39.that's gravy. Yes! So the onion and the tomatoes.
:49:39. > :49:45.the smallest egg you can find. And salt and pepper and olive oil and
:49:45. > :49:50.Parmesan. Quickly, quickly! doing it. You've got seasoning in
:49:50. > :49:56.there. OK, you can start the potato, please. I need to get on with this.
:49:56. > :50:03.I can't believe what you've got us doing over here. Do the viewers
:50:03. > :50:09.know what we're doing! I have no nails. We are peeling broad beans
:50:09. > :50:15.before they are cooked and then we're splitting them in half. This
:50:15. > :50:22.is what you want, Alexis? Yes, this is what I want. And we're not going
:50:22. > :50:29.to eat them! Now, you're going to do this with a little gnocchi. Them
:50:29. > :50:34.us about the place you have now. It's in Soho. It's a lovely French
:50:34. > :50:39.restaurant in the centre of London. And this is where you can have
:50:39. > :50:44.these little delicacies. So have you changed your cooking style
:50:44. > :50:50.things you were over here? Have you adapted it slightly? I haven't
:50:50. > :50:58.adapted but I'm a lot more open- minded in terms of ingredients and
:50:58. > :51:03.I use mainly British ingredients. Like we use a lot of asparagus and
:51:03. > :51:10.broad beans and it's exciting because I believe only ingredients
:51:10. > :51:15.that are near us are good. So, look at this, just a little pocket of
:51:15. > :51:21.cling film and put my chicken in and twist it. Do you want a little
:51:21. > :51:27.water in there, chef? Yes, please. A bit more. Thank you very much.
:51:27. > :51:35.You see a nice brown jus. And this is the one I put in earlier on. So
:51:35. > :51:40.now the gnocchi. Have you mashed the potato. Yes. That's only had
:51:40. > :51:49.four-and-a-half minutes so it needs a little longer. So, the potato.
:51:49. > :51:59.Salt, cornflour, we use. Cornflour, normally you would use flour
:51:59. > :52:00.
:52:00. > :52:06.but...an egg yolk. And a little more. And then I mix this together.
:52:06. > :52:11.I'll whisk that up for you. That's very important if you can add just
:52:11. > :52:20.a touch. Thank you very much. So, we have the potato here. Perfect. A
:52:20. > :52:26.nice texture. If you can add a little bit of cornflour. Just a
:52:26. > :52:32.touch. Stop! Thank you. Normally you'd use flour for this. Cornflour
:52:32. > :52:38.is a lot lighter and it doesn't make the gnocchi taste like a
:52:38. > :52:45.basketball. It's nice and soft. You have a perfect texture. And are you
:52:45. > :52:53.going to use a little flour to roll it out. Yes, roll it a bit.
:52:53. > :53:01.many beans do you need? More than that. Life is too short! But it is
:53:01. > :53:07.so relaxing to do them. You can find all of today's recipies on our
:53:07. > :53:11.website. And dishes from previous shows.
:53:11. > :53:19.Tomorrow morning, I'll be sharing some of my favourite recipies over
:53:19. > :53:26.the years in a new edition of Best Bites on BBC Two tomorrow morning.
:53:26. > :53:36.You can take that out. And I've done the little balls of gnocchi.
:53:36. > :53:46.Try to make them a similar size. That's hot! Shall I believe him!
:53:46. > :53:54.
:53:54. > :54:00.is hot! So, one, two, three. It's very light. But the texture of the
:54:00. > :54:08.potato needs to be exact for that. It has to be very soft. And those
:54:08. > :54:14.baking potatoes are perfect for that. A little bit of olive oil. So
:54:14. > :54:24.I have the chicken here which I'm going to open and push it here and
:54:24. > :54:30.
:54:30. > :54:35.it all comes out nicely. Some little cushions of chicken. I need
:54:35. > :54:45.more butter, thank you very much. So I add butter. We have plenty in
:54:45. > :54:51.this studio. Don't worry about that. No, no, no! I need to put the
:54:51. > :54:59.gnocchi in. Yes, thank you very much. Are you going to use the
:54:59. > :55:05.broad beans or not?! Why were we doing these beans. You just take
:55:05. > :55:11.them home to your staff! I'll make a nice salad with these. Do you use
:55:11. > :55:16.those? Yes, we make a soup with them, of course. And the gnocchi
:55:16. > :55:21.just wants to lift to the surface. Yes, the moment they are up we have
:55:21. > :55:31.to remove them because they are very fragile. We didn't put a lot
:55:31. > :55:44.
:55:44. > :55:53.of egg or flour. This is perfect! And then just in the butter. I need
:55:53. > :55:57.some fresh thyme as well. Thank you very much. A little bit? Yes. So, I
:55:57. > :56:04.caramelise lightly the gnocchi in this lovely brown butter that
:56:04. > :56:10.tastes of the chicken as well, plus the stuffing. I have my jus ready
:56:10. > :56:20.here. Ready to plate when you are? Yes. So we start with the potato
:56:20. > :56:23.
:56:23. > :56:28.gnocchi. Ummm. This is the kind of food I love. Not a lot of meat, a
:56:28. > :56:36.lot of stuffing. Because you're doing a new book based on
:56:36. > :56:46.vegetables aren't you? Yes, it's going to be called Vegetronic and
:56:46. > :56:46.
:56:46. > :56:52.it will be out next year and it's all about being flexitarian, rather
:56:52. > :56:56.than being....And Put that on there? Yes, the vegetables and
:56:56. > :57:01.fresh thyme. There you go. Thank you very much. So you see the broad
:57:01. > :57:06.beans, very lightly tossed. We don't want to do anything else with
:57:06. > :57:12.them. No need to blanch or boil them or anything, just like that.
:57:12. > :57:20.The real stuff. I'll put that round as well. And a few bits of chervil
:57:20. > :57:25.as well. And here we are. And what is that?
:57:25. > :57:29.That is chicken wings stuffed with tomatoes and served with gnocchi
:57:29. > :57:37.and broad beans. I'll have that tomorrow.
:57:37. > :57:45.Shall I take it away. Tell us what it is again. Stuffed chicken wing
:57:45. > :57:55.with gnocchi and salted broad beans with thyme. Cue the music! We got
:57:55. > :57:59.
:57:59. > :58:04.with thyme. Cue the music! We got there.
:58:04. > :58:10.Bon Appetite. And it looks very sixle. That is fantastic. And I've
:58:10. > :58:16.played a big part in it by doing the broad beans. I'm really proud
:58:16. > :58:26.of myself. Let's go back to Eastbourne and see what Suzi chewss
:58:26. > :58:33.
:58:33. > :58:38.Alexis has created a really sum ry dish for us this week and I'm
:58:38. > :58:44.looking for a refreshing white wine to drink with it. You can go with
:58:44. > :58:54.lots of things, a wine from Spain or France would go well, but
:58:54. > :58:55.
:58:55. > :59:02.because of the ricotta and the gnocchi I'm going to go Italian and
:59:02. > :59:08.choose the Quadro Sei Gavi. Italy produces loads of interesting food-
:59:08. > :59:17.friendly white wines, like this, that are definitely worth trying.
:59:17. > :59:22.That's really lifted and floral. What we have here is a young wine
:59:22. > :59:27.with fresh acidity that will balance the soft, creamy ricotta
:59:27. > :59:32.and the potato gnocchi. There are zesty flavours that will work well
:59:32. > :59:38.with the chicken and there's a herbal note that will pick up on
:59:38. > :59:43.the thyme, the chervil and the sun- dried tomatoes. Alexis, here is a
:59:43. > :59:47.lovely summary wine that will be a perfect match for his chicken wings.
:59:47. > :59:51.There's not a lot left there. What do you think of the choice? It's
:59:51. > :59:57.perfect. It has a good balance and it's very round, perfect. Another
:59:57. > :00:01.good choice. For me, that's one of the most perfect food matches I've
:00:01. > :00:07.ever tasted on this show. It's zoning right in on the flavours.
:00:07. > :00:11.And I'm a huge fan of modern Italian whites. And what is good
:00:11. > :00:16.about this, you've left all the broad beans!
:00:16. > :00:22.Let's go back to Masterchef and see whether the celebrities were able
:00:22. > :00:29.whether the celebrities were able to serve their food on time.
:00:29. > :00:38.You have one hour before service. Time is absolutely busting us apart
:00:38. > :00:45.here. Sharon's vegetable bake is ready for assembly.
:00:45. > :00:49.As Sharon's vegetable bake goes into the oven, Danny pan fries the
:00:49. > :00:55.courgettes for his salmon dish. These are very bland I have to
:00:55. > :00:59.think what I can put in them. A bit of coriander and dried chilli.
:00:59. > :01:05.Meanwhile, Colin and Justin are behind making the stuffing for
:01:05. > :01:11.their peppers. While the boys race to stuff their
:01:11. > :01:19.peppers, Sharon is already taking her pudding to the pass. Put it in
:01:19. > :01:23.the hot plate. I will. With 20 minutes to go, Justin
:01:23. > :01:33.starts putting together the apple strudel. I've never made strudel
:01:33. > :01:34.
:01:34. > :01:41.before so I'm running at a brick wall here. Justin, your strudel is
:01:41. > :01:51.stuck to the bench. You're not going to butter the tray or
:01:51. > :01:55.
:01:55. > :02:01.anything? Well, it's safe to say the strudel not looking quite as it
:02:01. > :02:09.should have done. However, I need to get it in the oven now. Cook it
:02:09. > :02:16.now and if it's not right it won't be used for service. Danny's salmon,
:02:16. > :02:20.dressed with soy sauce and spring onions is ready for the oven.
:02:20. > :02:28.minutes! I thought they were in the oven?
:02:28. > :02:35.They're cooked but they're going to grill the potato.
:02:35. > :02:45.I've got loads of them, remember. Come on, guys, I need this food on
:02:45. > :02:50.
:02:50. > :02:55.the hot plate now. Are they cooked? If not, leave them. Five minutes
:02:55. > :03:03.and then we're done. Put those in and get the others out and see what
:03:03. > :03:08.they are like. It's now 12.30 and the canteen is open. But with some
:03:08. > :03:13.of the food yet to reach the pass, the hospital staff will have to
:03:13. > :03:19.wait. You've got to stand and serve it, are you happy to do that?
:03:20. > :03:29.You have a queue outside waiting for food and it's about 120 people
:03:30. > :03:33.
:03:33. > :03:39.long. Danny, bring your salmon. Quick, go, go, go.
:03:39. > :03:46.Danny and Sharon have made salmon with rice and courgettes. A
:03:46. > :03:53.vegetable bake and an apple crumble. Colin and Justin are serving
:03:53. > :04:03.shepherd's pie, peppers stuffed with rice and cheese and a dessert
:04:03. > :04:07.
:04:07. > :04:12.of apple strudel. Shepherd's pie.
:04:12. > :04:22.The shepherd's pie is an instant hit.
:04:22. > :04:25.
:04:25. > :04:28.There you go. Soon Danny's salmon and Sharon's vegetable bake also
:04:28. > :04:35.prove popular. If you want any soy sauce there is
:04:35. > :04:44.some over there, with the rice. After a busy start for Colin and
:04:44. > :04:47.Justin, business has slowed down. Colin and Justin's shepherd's pie.
:04:47. > :04:53.What prethey doing for the two-and- a-half hours they were supposed to
:04:53. > :04:58.be cooking. I don't know what they were up to! The meat is tasty and
:04:58. > :05:03.well seasoned. I love the thick gravy holding it all together. I
:05:03. > :05:09.would have liked the potatoes to be properly baked on top, not just
:05:09. > :05:19.grilled. It's not bad. I think that's a decent dish. The sort of
:05:19. > :05:19.
:05:19. > :05:24.thing I would order. That's corrugated cheese! The pepper is
:05:24. > :05:29.far too strong. It's not cooked enough. The rice is just flavoured
:05:29. > :05:34.but not really seasoned. Big hunks of cheese in it. It's not very nice,
:05:34. > :05:41.Mr Wallace. I don't like it at all. The filling is very good, but the
:05:41. > :05:46.pepper was not cooked as much as I would like. Back at the pass, Danny
:05:46. > :05:51.and Sharon's section is still thriving. There's only two salmons
:05:51. > :06:01.left. Nearly out. It's going down very, very quickly. Unfortunately,
:06:01. > :06:04.
:06:04. > :06:08.we're out of fish. There is vegetable bake. Nice Mediterranean
:06:08. > :06:14.vegetables, sweetness and seasoning all mingling and melting into each
:06:14. > :06:18.other. I would like the potatoes more crispy, but I like that.
:06:18. > :06:23.has a lovely tomato sauce in there and the vegetables are still
:06:23. > :06:29.crunchy. That's not bad. I'm very impressed. I'd eat the whole thing.
:06:29. > :06:35.The courgettes are not overcooked but well seasoned. And the salmon
:06:35. > :06:40.is nicely grilled. It looked good and tastes great. I think he's done
:06:40. > :06:44.a really, really good job. That's nice. What a lovely light lunch.
:06:44. > :06:52.Colin and Justin's main courses have not sold out but they are
:06:52. > :06:57.hoping their pudding will be more of a hit. You're welcome. Enjoy it.
:06:57. > :07:04.Thank you. Colin and Justin's apple strudel. The apple were stuck to
:07:04. > :07:10.the bench when Justin tried to get it off the bench and what we end up
:07:10. > :07:16.with is some filo pastry, a tiny portion because they didn't make
:07:16. > :07:24.very much. And we have a tiny little bit of apple and on the side
:07:24. > :07:29.a nice piece of cinnamon bark. is undercooked apple inside.
:07:29. > :07:33.Unsweetened pastry with a good dash of cinnamon on it. And thankfully
:07:34. > :07:43.they have some pretty good custard on it to take away the taste.
:07:44. > :07:47.
:07:47. > :07:51.no. That's not good. That's a really, really bad shame.
:07:51. > :07:58.They've managed to get a crispy top on it. The fruit is nicely
:07:58. > :08:04.sweetened and it's juicy. That's nice. I am really quite blown away
:08:04. > :08:13.by Danny and Sharon and the food they have produced. Lunch is
:08:13. > :08:20.finished. Thank you very much, chef. Well done, you twufplt
:08:20. > :08:28.-- two. And you can see more from celebrity
:08:28. > :08:31.master chef next week. Right. Time for your questions. Linda, what is
:08:31. > :08:39.your question? I bought some samphire at the supermarket
:08:39. > :08:46.yesterday, so I need to know what to cook can with. It is in season.
:08:46. > :08:54.For samphire blanch them in boiling water and pan fry in butter lemon
:08:54. > :09:01.juice and a little olive oil. 30 seconds. Very simple. Would you
:09:01. > :09:07.like hell or heaven on at the end of the show? Hell! It's not
:09:07. > :09:11.personal. And another Lynn from Morecambe. What is your question
:09:11. > :09:20.for us? Decent roast potatoes. Would you boil them first. First of
:09:20. > :09:24.all, type of potatoes? Yeah, the good ones are things like Rossette.
:09:24. > :09:33.Maris Piper and that's really, really important. And I do boil
:09:33. > :09:38.them before not all the way. Five or ten minutes. Drain them off and
:09:38. > :09:43.give them a little bash and roast them in a really hot oven. Do you
:09:43. > :09:48.use goose fat? Oh, yes, all of that. And what would you like to see at
:09:48. > :09:53.the end of the show, heaven or hell? Heaven. One a piece. Kate,
:09:53. > :09:58.are you there? And what is your question? I bought a leg of lamb on
:09:58. > :10:03.the bone for tomorrow. To feed up to eight. What is the best way to
:10:03. > :10:09.cook it. I'm going to do that, if that's all right. It is bang in
:10:10. > :10:14.season. I would go out today and go to the pet shop and get yourself
:10:14. > :10:20.some hay. Just a little sprinkle of hay in the bottom of the tray. Take
:10:20. > :10:25.the lamb and place it on the hay. You don't need much. Just a bed of
:10:25. > :10:31.hay. Place the lamb on the top, salt and pepper on the top and
:10:31. > :10:37.roast it in the oven on the hay. It is delicious, for an hour-and-a-
:10:37. > :10:45.half. Lovely, thank U And heaven or hell? Oofrpblgts heaven, please.
:10:45. > :10:49.And you could always do what Rick did earlier. Now, on with business.
:10:50. > :10:59.The omelette challenge. The usual rules apply, but Mr Rankin is right
:10:59. > :11:06.at the top. He's pretty quick so, Alexis who would you like to beat?
:11:06. > :11:16.Well, him for a start. But every single French chef on this show.
:11:16. > :11:36.
:11:36. > :11:46.quick. He is still seriously quick. He has many years of experience.
:11:46. > :11:46.
:11:46. > :11:56.Don't be a perfectionist, just get it on there. A bit of coaching!
:11:56. > :11:57.
:11:57. > :12:03.Good one. Right. This one has shell in it. He put that in. Did you see
:12:03. > :12:13.the nurture as we were kicking off. Straight in there. We invented
:12:13. > :12:21.omelette in France. I know. wanted to beat Michelle Roux.
:12:21. > :12:29.don't think I did. You did it in 3 8 seconds and over. But it's not
:12:29. > :12:35.going on the board, because it was rubbish. Rankin? I would have been
:12:35. > :12:40.quicker but for the push! weren't quicker.
:12:40. > :12:45.Now, enjoy this classic slice from Keith Floyd. He travels to Ireland
:12:45. > :12:55.today and surprise, surprise, he's managed to find the only vineyard
:12:55. > :13:07.
:13:07. > :13:16.in the entire country. He's legend. Longueville House is not on a knoll
:13:16. > :13:20.or a hill, but overlooking the Irish Rhine, the Blackwater river.
:13:20. > :13:26.These fields that surround the house provide most of the produce
:13:26. > :13:32.that the present incumbents, Jane and Michael, use in the restaurant.
:13:32. > :13:38.Even the wine from Ireland's only vineyard is quite superb. Is this
:13:39. > :13:44.the last bottle? We kept it for you. When will there be some more?
:13:44. > :13:50.Hopefully in September or October, if we get any sun. But today is the
:13:50. > :13:56.first of July and we have a fire on, so it's not looking good. Now,
:13:56. > :14:01.pigeon. How do you persuade people to eat pigeon in your restaurant?
:14:01. > :14:07.Give it a lovely sauce. And give them a wide choice so they don't
:14:07. > :14:13.have to eat pigeon if they don't want to. But quite a few people do
:14:13. > :14:18.have it. How do you cook it? This is the leg. We use the leg of two
:14:18. > :14:23.pigeons here. And we chop them up very small and saute it off with
:14:23. > :14:28.shallots and garlic and thyme. And cover that with about a pint of
:14:28. > :14:32.water or a pint-and-a-half. And simmer it for an hour or an hour-
:14:32. > :14:39.and-a-half. And strain it off and then you have the basis of the
:14:39. > :14:43.sauce. And how do you prepare the pigeon? Just put butter on it.
:14:43. > :14:51.You're in Ireland, it's all butter and cream. And how long does it
:14:51. > :14:58.stay in the oven? How long would you think? 20 minutes? No. Ten or
:14:58. > :15:05.12. It will come out snink You have to eat it rare. If you don't, eat
:15:05. > :15:15.this! That pigeon must be ready. hope it is. It's a long 12 minutes.
:15:15. > :15:15.
:15:15. > :15:22.So you just carve that. Yes. Pour the sauce on the plate, please,
:15:22. > :15:28.John. See that lovely rich, red sauce poured over a wonderful white
:15:28. > :15:35.plate. And rich ard, up to me. Everyone thinks I've done nothing
:15:35. > :15:43.on this programme, but I have cooked the cabbage. Simmered gently
:15:43. > :15:53.in butter with little raisins in it. And it makes the dish. A super meal.
:15:53. > :15:57.
:15:57. > :16:07.The humble pigeon elevated to the heights you've never seen before.
:16:07. > :16:09.
:16:09. > :16:19.Now, we often get sick and tired of French cuisine, we love to have a
:16:19. > :16:23.
:16:23. > :16:28.few jars and simple dishes to make. What exactly is this? It's a great
:16:28. > :16:34.Cork dish. Spiced deef. You mix it up with all this explosive mixture
:16:34. > :16:42.of gun powder. You have ground black and white pepper. Cayenne,
:16:42. > :16:49.nutmeg, brown sugar, cinnamon, saltpetre and ground cloves.
:16:49. > :16:55.you grind it all up. And take a fist full. You'll see it on
:16:55. > :17:01.butcher's stalls especially around November, December. And that will
:17:01. > :17:11.go into a wooden barrel for, what a month? Indeed. Approximately a
:17:11. > :17:16.
:17:16. > :17:25.month and rolled. That is now three months old cured. And it goes into
:17:25. > :17:34.a simple vat of water, root vegetables, leeks, celery, carrots
:17:34. > :17:40.and a faggot of herbs. That goes in there and then because we're very
:17:40. > :17:46.strong chaps, we just lift that up and weel' see it in three hours'
:17:46. > :17:54.time. This is a nice little time. This is a nice little
:17:54. > :18:01.childrenen. Because I like simple things, the good thing to eat with
:18:01. > :18:07.spiced beef is come canon. Which is mashed potato. Hot, chopped and
:18:07. > :18:13.cold cabbage, chopped scallions, or spring onions. Put a handful
:18:13. > :18:17.straight into the mashed potato. And whisk it up and stir them in.
:18:17. > :18:22.Then hot milk. There are no quantities or measurements to this,
:18:22. > :18:27.you do it the way it feels. And by the way, you don't particularly
:18:27. > :18:32.cook this for a dinner party it's the sort of thing you do when
:18:32. > :18:38.friends drop in unexpectedly and you have potatoes, onions and
:18:38. > :18:48.cabbage lying around. Then some of this lovely Irish cabbage. Hearty
:18:48. > :18:49.
:18:49. > :18:57.cabbage, slightly boiled and chop finely. Good, but no seasoning.
:18:57. > :19:02.Salt and pepper. Is the beef all right over there? Not too bad,
:19:02. > :19:10.Keith. Excellent. A handful of parsley into that and I still think
:19:10. > :19:16.that's a bit stodgy. A nice mixture, though, so I'm adding melting
:19:16. > :19:21.butter. Good cholesterol heart attack-inducing stuff. This is the
:19:21. > :19:25.sort of thing that doctors write to me about, saying you would be
:19:25. > :19:35.better having a lettuce leaf and a plate of beans. But I don't go with
:19:35. > :19:45.that. Off with the lid there. Oh, boy. That is superb! It smells like
:19:45. > :19:50.an Oriental spice parlour. Whask it up, my dear, because we want to
:19:51. > :19:56.have a slice of it. This is traditionally cooked on Christmas
:19:56. > :20:02.Eve. When you come back from mass you have a slice hot, but the main
:20:02. > :20:12.thing is you cooled it for the next day and have it cold for Christmas
:20:12. > :20:16.with a pint. Are you carving? And I'll dish up the potato. It is not
:20:16. > :20:21.the kind of thing that the high- flying punters in smart restaurants
:20:21. > :20:31.are going to get, because they don't think it's good enough, but
:20:31. > :20:37.
:20:37. > :20:43.the chefs don't serve it. And it gives you a great thirst. Cheers!
:20:43. > :20:49.See more of Mr Keith Floyd on next week's show. Right, now, food
:20:49. > :20:56.heaven or food hell? Food heaven would be this lovely piece of
:20:56. > :21:05.sirloin. Pan fried with peppercorn sauce and mashed potato. And a
:21:05. > :21:10.little bit of green beans and hazelnuts. No broad beans. But your
:21:10. > :21:17.hate is cauliflower cheese. smell is horrible. I hate it.
:21:17. > :21:26.you have got a pork chop. That's good. It was 2-1 to the people at
:21:26. > :21:30.home. Alexis chose hell. That made it two-all. So you have to thank Mr
:21:30. > :21:36.it two-all. So you have to thank Mr Rankin. Oh. Give me the love.
:21:36. > :21:41.So, lose that one. And the steak. We'll season it. And if you could
:21:41. > :21:46.help with the peppercorn sauce, please. Crush me those. And pass me
:21:46. > :21:53.the potatoes as well. Peppercorn sauce we can get on with. So, get
:21:53. > :21:58.the steak straight on. I've got one in the oven as well. A touch of
:21:58. > :22:05.butter and straight on there and pan fry it. But because it's quite
:22:05. > :22:10.big, we're going to pan fry it and roast it in the oven. It sounds
:22:10. > :22:14.awesome. This is the best part of the show. You know you're going to
:22:14. > :22:20.get food heaven and watch chefs cook it. You'll have to help.
:22:20. > :22:27.will mess it up. It's a good thing for a bloke to learn, a peppercorn
:22:27. > :22:35.sauce. I always find it's the temperature of the pans. Oh, yes --
:22:35. > :22:40.if you just notice at home, I took it off. James put it back. Fresh
:22:40. > :22:47.thyme going in there as well. And we get a nice bit of colour on the
:22:47. > :22:57.steak as well. This is half olive oil and half butter. If you cook it
:22:57. > :23:00.
:23:00. > :23:05.in pure butter it will just burn so half and half. We have some
:23:05. > :23:10.hazelnuts which I'll melt in a little bit of butter. Explain to us
:23:10. > :23:15.this peppercorn sauce. This is a very quick one for your recipe.
:23:16. > :23:22.Sweating a little bit of shallots in butter and I've got the pepper
:23:22. > :23:27.in there. I don't know about you but I prefer a slightly more cooked
:23:27. > :23:32.black peppercorn sauce. So when they are a little bit more soft and
:23:32. > :23:39.cooked. Hold on. It's not the Rankin show. Oh, sorry, man. This
:23:39. > :23:45.goes in the oven. Well, I'm working with the other talent here. Right.
:23:45. > :23:55.Oyes, you have to do both at once. Hold the pan and you're going to
:23:55. > :23:59.
:23:59. > :24:08.tip that in there. Watch your hands. Wow! Now you're cooking. Did you
:24:08. > :24:14.enjoy that. And in goes a bit of gravy and finally a bit of cream.
:24:14. > :24:24.And take the liquor from here, the left over from the steak. Are you
:24:24. > :24:30.going to add the cream, with flare. I'm not going to burn. Do it like
:24:31. > :24:40.James Martin! He's pretending he's James Martin. There you go!
:24:40. > :24:46.A little bit more. That's all right. Bring that to be boil. Is there a
:24:46. > :24:52.shortage of potatoes, Alexis? times. He's left that bit in there.
:24:52. > :25:01.That's the French way. Only use the best. You need more? Well, I think
:25:01. > :25:05.I might do, chef. Come on, Paul. It's a little bit thinner. While
:25:05. > :25:15.they're messing around over there, a little butter to go with this.
:25:15. > :25:16.
:25:16. > :25:22.That's a bit warm as well. Get rid of it, it's too hot. On there. What
:25:22. > :25:29.are you doing?! It's too complicated for us. This is meant
:25:29. > :25:37.to be food heaven. What are you messing it up for? More. More
:25:37. > :25:42.potatoes! What is this dish? James makes all this food. For the
:25:42. > :25:49.viewers at home. He makes all the food and pretends he he's going to
:25:49. > :25:58.eat it. But he doesn't. Of course I do. I end up eating it. Look at
:25:58. > :26:07.your waist! When I was an embryo, I had a bigger waist then you! James
:26:07. > :26:12.has been eating too many pies. at him, a thin little thing. You
:26:12. > :26:20.need feeding! In with the beans. We've known each other a long time!
:26:20. > :26:26.A touch of sherry vinegar. Where has it gone? Here, I was hiding it.
:26:26. > :26:32.Does the sauce need more pepper, have you tasted it, Blake? No.
:26:32. > :26:42.thing when you are cooking is taste, taste, taste. Does it need more
:26:42. > :26:44.
:26:44. > :26:50.salt or pepper? Be comforts. think more salt. You're coming on!
:26:50. > :26:58.There's enough brandy in it. And look at that, the mashed potato we
:26:58. > :27:05.got in the end! And Alexis...Yes, What would you like me to do.
:27:05. > :27:12.Garnish this with that. And then we slice the beef. Beautiful. Yes,
:27:12. > :27:19.it's beautiful. And this is heaven, I tell you. Yes. I didn't ask how
:27:19. > :27:29.you wanted your steak. Whatever. How it comes. Medium is fine.
:27:29. > :27:38.That's perfect. To test the steak press this part of your them with
:27:39. > :27:48.your first finger, that rare and then the next finger is medium and
:27:48. > :27:58.compare it with be steak. And the third finger is well done. The last
:27:58. > :28:02.
:28:02. > :28:08.finger is ruined. Pepper sauce.... Somebody added too much cream to it.
:28:09. > :28:18.Alexis did it in rehearsal. And there you go, Blake. It looks
:28:18. > :28:27.amazing. Dive in. And to go with this Susie has chosen a Graham Beck
:28:27. > :28:33.from Antony's Yard, Majestic, priced at �6.39 from South Africa.
:28:33. > :28:39.I think they're enjoying that. Happy with that? Yes. Best of luck
:28:39. > :28:44.with your new play and I hope there's another series of In
:28:44. > :28:49.Betweeners. That's the end of estate kitchen live, thanks to all