:00:11. > :00:16.Good morning. I can't stop the rain outside but the only thing forecast
:00:16. > :00:26.right here is 90 minutes of world- class food. This is Saturday
:00:26. > :00:40.
:00:40. > :00:47.Welcome to the show. We've got two chefs with two very different
:00:47. > :00:52.cooking styles with me today. First, the innovater of modern Irish
:00:52. > :01:02.cooking. This man was winning Michelin stars for his country
:01:02. > :01:12.while most of us were watching Scooby-Doo in black and white! And
:01:12. > :01:12.
:01:12. > :01:18.it's Paul Rankin, and from his restaurant L'Anima, it's Francesco
:01:18. > :01:27.Mazzei. Did you ad-lib that? might have done. What are you
:01:27. > :01:35.cooking? Miso glazed organic salmon with pickle cucumber salad and
:01:36. > :01:41.sushi rice. It could turn you into an Olympic athlete. Moving on.
:01:41. > :01:51.Francesco, what about you? cooking spicey chicken calabrese
:01:51. > :01:57.with olive oil mash. And there is another meat in there? Yes, n'duja,
:01:57. > :02:03.a spreadable spicey pork sausage. I've never heard of it! And today
:02:03. > :02:09.we have helpings from Rick Stein and Keith Floyd and Celebrity
:02:09. > :02:16.Masterchef. Today's guest is a sporting legend
:02:16. > :02:26.and this country's finest Olympian ever. She won gold for the 800 m
:02:26. > :02:27.
:02:27. > :02:32.and the 1,500 m in Athens in 2004. It's Dame Kelly Holmes. And judging
:02:32. > :02:38.by your muscles you've not taken it easy after retirement? I was going
:02:38. > :02:45.to give you a workout. You're obviously extremely busy at the
:02:46. > :02:50.moment. There are 20 days left. you imagine, 20 days left, the
:02:50. > :02:56.opening ceremony and the biggest showcase of sport ever. The thing
:02:56. > :03:00.is, have we got time to put a roof on the stadium! We're good in water.
:03:00. > :03:07.Sailing and rowing. We're going to be fine. It will be great. At the
:03:07. > :03:12.end of today's programme isle' cook either food heaven or food hell for
:03:12. > :03:17.Kelly. Our chefs and some of our viewers will decide what you will
:03:17. > :03:23.be eating. What will be food heaven? Lobster. I love it. Fingers
:03:23. > :03:29.crossed. And the dretded food hell? Sardines. I don't see the point.
:03:29. > :03:39.And all the bones. But they're lovely fish. No, it has to be
:03:39. > :03:49.heaven. So it's either lobster or sardines. For heaven I have a Thai
:03:49. > :03:49.
:03:49. > :03:55.red lobster curry from chilli shallots, lemongrass, coriander
:03:56. > :04:03.coconut milk and loads of spices, served in the shell with pack choi
:04:03. > :04:10.on the top. That sounds great. food hell is sardine and potato
:04:10. > :04:18.tart. Fish baked on a layer of thinly sliced potatoes with rocket
:04:19. > :04:23.pesto and organeo. I've done my best to thrill it up, but not
:04:23. > :04:29.impressed. You'll have to wait until the end of the show to see
:04:29. > :04:35.what you get. If I do get to speak to you, if you call in with a
:04:35. > :04:40.question, do think about whether Kelly will get food heaven or hell.
:04:40. > :04:47.Now, cooking first, it's Mr Paul Rankin. And this is afavourite dish
:04:47. > :04:52.of yours? This is the stuff I love to do when I take great British or
:04:52. > :04:56.Irish ingredients and give them an Irish ingredients and give them an
:04:57. > :05:02.Asian spin. So, it's miso glazed salmon. The
:05:02. > :05:08.salmon has been marinading in this wonderful miso sauce, a glaze. And
:05:08. > :05:14.a little bit of salt and pepper going on now and oil in the pan.
:05:14. > :05:18.little olive oil? Yes, please. And we want to seer it and then we're
:05:18. > :05:22.going to spread some more glaze on it and finish it under the grill.
:05:22. > :05:28.So that cooks for a minute because we have to make it. Yes, we're
:05:28. > :05:34.making the glaze. And I need the cucumber prepared. If you just half
:05:34. > :05:42.peel it in long strips, and the chillies deseed and cut into little
:05:42. > :05:50.slices. I can do that? If you Ned any other help, I'm here! Thank you.
:05:50. > :05:55.This miso sauce is white miso, which is fermented soya bean paste.
:05:55. > :06:01.It's a really interesting flavour. You can get different colours.
:06:01. > :06:11.and you use the different colours for different things, meat and fish,
:06:11. > :06:16.et cetera. And sake is a sweet white wine. But the saltiness comes
:06:16. > :06:23.from the miso. Just be careful when you're seering it, because the
:06:23. > :06:30.sugar in this catches easily, but it gives us a beautiful mahogany
:06:30. > :06:35.colour. So that's the miso going in with
:06:35. > :06:41.the Sake. The mirin and the sugar. Just bring that to the boil and
:06:41. > :06:46.whisk it all together. It's as simple as that. You say you like
:06:46. > :06:51.mixing traditional Irish fare with these sort of flavouress, and
:06:51. > :06:55.that's similar to what is on your menu? Yes, this is on the menu. And
:06:55. > :06:59.a few years ago, when I was doing this, we found it really, really
:06:59. > :07:05.hard to sell and nowadays people can't get enough of it. Do you want
:07:05. > :07:11.some dressing observer the top? need a little whisk. I have one,
:07:11. > :07:15.I'll do it. So we put all this together. Are you using Irish
:07:15. > :07:22.salmon? Of course, always Irish. The lobster is going to be Irish
:07:22. > :07:28.too. When we have that, yes. sardines? Maybe Irish, maybe not!
:07:28. > :07:36.With the salmon, I like to remove what we call the bloodline at the
:07:36. > :07:42.back of it. It makes it just a little more refined and a little
:07:42. > :07:47.bit...I prefer the flavour without that little bloodline in there.
:07:47. > :07:53.going to pop this under the grill? You're making sure I get going.
:07:53. > :07:58.Good man. You know exactly what you're doing. Yes, it took too long
:07:58. > :08:07.in rehearsal, that's why! We're flying along.
:08:07. > :08:13.This dish was made famous by Norbu. Who does a dish in his restaurant
:08:13. > :08:18.called black cod. Alaskan black cod. And it's a completely different
:08:18. > :08:23.fish, but salmon is also one of the fish that suits it. And it's a
:08:23. > :08:29.completely different price too! that's very expensive. And you
:08:29. > :08:34.prefer oily fish? It does tend to work better with this. The Chinese
:08:34. > :08:41.will wrap this in a dish cloth and leave it for two or three days.
:08:41. > :08:49.This one, I like it leave it overnight in the French. But this
:08:49. > :08:58.is one you did earlier. Next! is the pickle. Are you in a hurry
:08:58. > :09:05.to get home? No. Is there a party or something? Possibly, there you
:09:05. > :09:11.go. There is a party at your house, Kelly. Just get on with it! For the
:09:11. > :09:16.pickle, we take the cucumber, the chillies, which are dried and
:09:16. > :09:24.soaked in water and finely sliced. Give them a good salting and let it
:09:24. > :09:30.sit for half an hour. So come back in half an hour. We have another
:09:30. > :09:36.one we've done. No, we'll use this. This one has been done for half an
:09:36. > :09:43.hour. Has it? Yes. Hang on a second. I have one that has been done for
:09:43. > :09:50.half an hour. And rinse it off? so now I'm going to make the pickle
:09:50. > :09:57.which goes on the top of the cucumbers. In goes the rice wine
:09:57. > :10:02.vinegar, a little sugar. And you use different mushrooms? Yes, I
:10:02. > :10:10.love the black ones because it looks so dramatic. And what are you
:10:10. > :10:20.making here? This is the pickle. How do you work this stove? I've
:10:20. > :10:22.
:10:22. > :10:28.broken it! You have. There you go! See, I fixed it! So we just
:10:28. > :10:33.dissolve that. Is there sugar in there? It is in already. On it goes.
:10:33. > :10:43.That's going to sit for ten minutes and then drain it off. We've got
:10:43. > :10:49.one that we've done. OK, we're serving this with sushi rice, which
:10:49. > :10:54.is short grained. Now tell us how to get this right. The Japanese are
:10:54. > :11:01.obsessive about this, sometimes you have to cook rice for about a year
:11:02. > :11:08.before you're let loose in a Japanese kitchen. So, you sit and
:11:08. > :11:15.soak it for an hour then equal quantities of water, boil it, and
:11:15. > :11:22.then let it rest for ten to 12 mince. So it is sticky? Yes, but
:11:22. > :11:28.it's lovely. And to make it into sushi rice, which is a vinegar,
:11:28. > :11:32.salty, sweet rice, rice wine vinegar, sugar and saplt and that
:11:32. > :11:37.makes the rice -- salt and that makes the rice wine dressing.
:11:37. > :11:42.Normally, with the sushi rice they put the white rice in a bowl and
:11:42. > :11:48.cut the dressing through it. But we're going to serve it warm with a
:11:48. > :11:58.couple of tablespoons. And I've seen them with a board. Yes, they
:11:58. > :12:00.
:12:00. > :12:07.fan it to cool it down as quickly as possible. How's the salmon? If
:12:07. > :12:13.it's burnt! Perfect! So, it is just normal rice? No, it's short-grained
:12:13. > :12:18.rice. This is a perfect dish for you. Protein and fat and beautiful
:12:18. > :12:25.salmon. Perfect. Lovely. I'll just put that there so you can choose
:12:25. > :12:35.what you want. Are you going to make me rice balls, James? Yes,
:12:35. > :12:42.I've done everything else. Why not? This is just a quick pickle. If you
:12:42. > :12:47.want a chance to ask a question on the show, call this new number:
:12:47. > :12:53.Calls are charged at the standard network rate. You can put questions
:12:54. > :12:58.to us, live, later on. Because this is a Japanese-inspired
:12:58. > :13:02.dish, you want to try to be a little careful with the
:13:02. > :13:10.presentation. They take great pride in their presentation in Japan and
:13:10. > :13:15.they're very good at it. So keep it nice and tight. There's one. Good
:13:15. > :13:23.man. And we're just going to sprinkle these with a little bit of
:13:23. > :13:30.toasted black and white seseme seeds. So they've just been toasted
:13:30. > :13:37.in a dry frying pan? Yes. A couple of rice balls and a little pickled
:13:37. > :13:44.ginger on top. Some of the sushi that the Japanese serve is sort of
:13:44. > :13:50.cooked fish, often it's glazed. So it really suits it niecely. A
:13:50. > :13:57.little bit of cress. So you want to serve the rice warm? Yes. And a
:13:57. > :14:06.little bit of the spicey Japanese seven spiced pepper as well. And
:14:06. > :14:12.that is our miso glazed salmon with extra sauce. Miso glazed salmon
:14:12. > :14:18.with pickled cucumber and sushi with pickled cucumber and sushi
:14:18. > :14:24.rice. It looks spectacular! You can bring it over.
:14:24. > :14:31.Wow. Fit for a Dame? It's brilliant. I'm just going to eat all the time.
:14:31. > :14:37.How cool is that. And I have rice between my fingers. Do I tuck in?
:14:37. > :14:42.Dive in. I know I'm going to like it. And the secret is cooking it
:14:42. > :14:50.under the grill to get the caramelisation. And that glaze
:14:50. > :14:56.gives you the flavour. Comments? You want some, don't you? This is
:14:56. > :15:02.my perfect meal. It's awesome. you think food like this could turn
:15:02. > :15:08.James into an athlete? Moving on. How long have we got! A long time.
:15:08. > :15:18.Now, the wine to go with this sensational dish.
:15:18. > :15:24.We sent Susie Atkins to Berkshire. I'm at Newbury lock and I'm heading
:15:25. > :15:33.into town to find the best wines into town to find the best wines
:15:33. > :15:38.for today's recipies. Paul, your Japanese-style salmon
:15:38. > :15:44.has made me put my thinking cap on, because it's difficult to match
:15:44. > :15:50.with wine. Rice win, Sake, would be good, but the fruity grape wines
:15:50. > :15:55.don't marry with the dish, but something neutral would, and Soave
:15:55. > :16:05.would be a good match. But I've pulled something out of the hat.
:16:05. > :16:10.
:16:10. > :16:18.And I've chosen the Telegraph Station Semillon from Australia. In
:16:18. > :16:23.Australia, the Semillon delivers a wine that is not oaky or fruity,
:16:23. > :16:29.like Chardonnay, but it's more subtle and rounded and it is
:16:29. > :16:33.buttery and there is peach, but it's not citrus-like. The plump
:16:33. > :16:39.texture here is key to standing up to the richness of the salmon, but
:16:39. > :16:44.this wine pulls off the rare trick of going well with the pickled
:16:44. > :16:52.cucumber salad as well and on the finish, the subtle, soft roundness
:16:52. > :16:59.works with the sweet hints that are in both the miso marinade and the
:16:59. > :17:03.conduct yum ber salad. A crisp wine wouldn't be right, but this is a
:17:03. > :17:10.premium Australian wine that really goes. Enjoy it. What do you reckon?
:17:11. > :17:20.I love it. This is a very classy wine. Australia makes a really good
:17:20. > :17:25.Semillon. And a bargain, that was �5.50. I can't believe that price.
:17:25. > :17:30.It is beautiful. I only thing I would say is maybe a touch more
:17:30. > :17:34.sugar. But the freshness cuts through it. It really compliments
:17:34. > :17:39.it. The freshness cuts through the sweetness of the dish and the
:17:39. > :17:49.salmon as well. Happy with that? I'm happy with the salmon. You can
:17:49. > :17:49.
:17:49. > :17:59.have the drink. And later Francesco. With..? Spicey
:17:59. > :18:01.
:18:01. > :18:05.chicken. How, Rick Stein pays chicken. How, Rick Stein pays
:18:05. > :18:11.tribute to a special Scotsman. This programme is called my Food
:18:11. > :18:18.Heroes and up here in Loch Fyne was there any other than Johnny Noble.
:18:18. > :18:24.I came up to talk to him about his oysters last year. Sadly, since
:18:24. > :18:29.then, Johnny has died and this is a tribute to him and his contribution
:18:29. > :18:35.to food culture up here. There was a lot of tile and error. How did
:18:35. > :18:40.you get started? I was eagerly seeking any economic activity to
:18:40. > :18:45.help keep the slates on the roof. On the roof of your house? Yes.
:18:45. > :18:50.Haven't you got enough land to earn enough? No, no, it didn't earn
:18:50. > :18:57.anything so we were seeking new ways to create employment and, of
:18:57. > :19:02.course, frankly, we were sitting on quite an extraordinary asset.
:19:02. > :19:12.loch. The real reason that Johnny is a food hero of mine is that in
:19:12. > :19:13.
:19:13. > :19:17.the late '70s, early '80s, we discovered Loch Fyne oysters, and
:19:17. > :19:22.langoustine. But funnily enough, although Johnny loved his oysters,
:19:22. > :19:31.the dish he really, really liked was boiled mutton and caper sauce.
:19:31. > :19:40.This is a five-year leg of cast rated lamb. Johnny called it a
:19:40. > :19:48.gigot,. I'm going to poach this leg of mutton for three to three -and-
:19:48. > :19:53.a-half hours. First of all, I add a couple of onions. Rosemary, lots of
:19:53. > :19:57.carrots, peppercorns and a good sprinkling of salt and lastly, I
:19:58. > :20:02.barely cover it with water. Although mutton is a thing of the
:20:02. > :20:08.past it's encouraging to see it reappearing in farm shops now.
:20:08. > :20:14.Anyone with more than a passing interest in British foods should
:20:14. > :20:20.read Dorothy Hartley's book Food in England. And there's one thing in
:20:20. > :20:30.it about mutton that I find funny and nostalgic. You had to make it
:20:30. > :20:32.
:20:32. > :20:37.last. So Sunday, you had the mutton hot, money cold, Tuesday hashed,
:20:37. > :20:41.Wednesday minced, Thursday occurried, Friday broth, Saturday
:20:41. > :20:46.shepherd's pie and presumably Sunday back to another roast. And
:20:46. > :20:52.that's how you made it last. There is so much flavour in a leg of
:20:52. > :20:58.mutton. And out it goes ready for carving and now to make the caper
:20:58. > :21:05.sauce and of course I'm using the broth which I pass through a serve.
:21:05. > :21:09.Value Utah butt er into a pan, melt it gently, add the flour and stir
:21:09. > :21:14.together. Don't cook it out too much, I don't want too much colour
:21:14. > :21:19.and then the lovely broth. It is still hot so it will stir together
:21:19. > :21:24.and thicken easily. And now the capers. That's so straightforward.
:21:24. > :21:29.It works a treat with this mutton. Interestingly, mutton is a very
:21:29. > :21:35.fatty meat, as you can see, but it is so delicious. And back in the 17
:21:35. > :21:41.century they were aware of that and always served it with things like
:21:41. > :21:46.capers, vinegar, onions, anything a bit sharp. And to finish the dish,
:21:46. > :21:51.some of the cooking vegetables next to the mutton and finely the lovely
:21:51. > :21:56.caper sauce. I found out the other day that Loch
:21:56. > :22:00.Fyne means pure, holy water, and I always remember Johnny calling it a
:22:00. > :22:05.magic soup where anything to thrive. This is just a small selection of
:22:05. > :22:15.what comes out of the loch. Look at these fabulous language unionist
:22:15. > :22:16.
:22:16. > :22:26.yeens and bloaters, which are whole -- language unionist evens --
:22:26. > :22:26.
:22:26. > :22:36.langoustines, and bloaters. Here, they are farmed in lantern nets, a
:22:36. > :22:37.
:22:37. > :22:44.legacy from the Chinese. In the '70s I remember lots of fish dishes
:22:44. > :22:51.were cooked in pastry. Lots of puff pastry. I loved those dishes, but
:22:52. > :22:57.this is my take on them, because I found them a bit rich. I've made
:22:57. > :23:02.this nostalgic dish. First of all, take a sheet of puff pastry, roll
:23:02. > :23:08.it out and cut four discs out of that and put them on a greased
:23:08. > :23:15.baking tray and dock them with a fork, because you're trying to stop
:23:15. > :23:21.it rising up. Take another baking tray, grease the back and sandwich
:23:21. > :23:29.the two together and bake them in a hot oven for 15 minutes. Cut the
:23:29. > :23:33.scallops in half horizontally because I want to maximize the
:23:33. > :23:39.surface area of the scallops, because that's where you get the
:23:39. > :23:44.lovely flavour and the colour. I get a very hot frying pan and rub
:23:44. > :23:49.butter across the bottom. Quickly, because I don't want too much,
:23:49. > :23:56.otherwise the scallops get too greasy. And kick as a flash they're
:23:56. > :24:00.turn over once they're put in. Season them lightly with salt and
:24:00. > :24:05.freshly-ground black pepper. Give them a fine shake and take them
:24:05. > :24:13.straight off the heat and put them somewhere warm. Return the pan to
:24:13. > :24:19.the heat and deglaze it with cider vinegar. Then add clear chicken
:24:19. > :24:26.stock and a nice piece of cold butter and gradually whisk that in,
:24:26. > :24:30.thickening the sauce as you do. Now cream. This is a classic white wine
:24:30. > :24:37.sauce but made with the vinegar to give it sharpness and served with
:24:37. > :24:44.dill. Firstly, take the puff pastry out of the oven. It should be
:24:44. > :24:50.golden brown. Pile scallops on top of the pastry and then nap them
:24:50. > :24:57.with sauce, don't cover them completely because you want to see
:24:57. > :25:06.the lovely caramelised colour. A little goes a long way. That was
:25:06. > :25:09.the trouble with the dishes in the '80s, it was too much a grand
:25:09. > :25:17.rendez-vous de fruits de mer, but it was too much. This is a nod to
:25:17. > :25:22.chefs of the past, if you like. Thanks, Rick. Now, this week's
:25:22. > :25:27.masterclass I thought I'd show you how to prepare probably the
:25:27. > :25:31.nation's favourite pudding and it's one of your favourites? It is.
:25:31. > :25:35.Classic sticky toffee pudding with Classic sticky toffee pudding with
:25:35. > :25:42.toffee sauce. Firstly, dates. Pop them in the pan
:25:42. > :25:50.with water to soften them. Don't bring them to be boil, but just
:25:50. > :25:56.warm it. And add full-fat butter. None of that miso stuff! Proper
:25:56. > :26:02.sugar, not that palm sugar stuff. And a little vanilla extract. Just
:26:02. > :26:07.a touch. And I'm going to mix it together. This is the dark-brown
:26:07. > :26:15.sugar because I want to make the cake nice and cashing. You could
:26:15. > :26:22.use lighter sugar and alter the colour of the cake after wards.
:26:22. > :26:27.There is no need to get any air in this, because the air comes from
:26:27. > :26:36.the rising agent you put in. Two eggs into it and mix it all
:26:36. > :26:42.together. And that's all you need to mix it to, just there. We take
:26:42. > :26:47.the dates and carefully place them in the blender. Just put the water
:26:47. > :26:54.and everything in that's why it's important not to boil it all you're
:26:54. > :26:58.doing is softdening the dates. And this is -- softening the dates.
:26:58. > :27:04.I read that the French say they started this recipe, but the
:27:04. > :27:11.Canadians reckon they've done it. But the Scots reckon they have the
:27:11. > :27:15.original recipe. But the origins are mixed. There's a place in the
:27:15. > :27:25.Lake District where I think one of the best recipies comes from.
:27:25. > :27:26.
:27:26. > :27:31.Now, if you put it all into the cake mix, it starts to rise
:27:31. > :27:36.immediately. It's one of the easiest cake recipies you'll do.
:27:36. > :27:44.And this is where it gets worse. You're retired now, so you don't
:27:44. > :27:51.have to worry about it! Little and often is good. So, syrup, black
:27:51. > :27:58.treacle and the flour. No need to sieve the flour just put it all in
:27:58. > :28:03.together. It's a heart attack waiting to happen. It gets worse,
:28:03. > :28:13.let me tell you. Those of you watching on the running machine,
:28:13. > :28:20.turn it up a bit quicker! Balance is good. Now put it in a baking
:28:20. > :28:29.dish and set the oven to 350 Fahrenheit. Pop it in and it wants
:28:29. > :28:34.to cook for a good 20 to 25 minutes. And that's the pudding. The great
:28:34. > :28:40.thing about being an athlete is that you can eat as much of that as
:28:40. > :28:48.you want. Is that right? Don't look at me. You were a record holder
:28:48. > :28:53.when you were young, still at school? I was. I won my first
:28:53. > :28:59.record at school and I still hold it, apparently. I was at my school
:29:00. > :29:06.the other day and I'm pleased to say no-one got near my record.
:29:07. > :29:14.you wanted to join the Army, but as a physical trainer, wasn't it?
:29:14. > :29:24.Actually, I joined the Army as a heavy goods vehicle driver. That's
:29:24. > :29:24.
:29:24. > :29:32.why your muscles are so large? is! But I retained to become a
:29:32. > :29:39.physical trainer later on. And you did judo? Yes, I used to win at
:29:39. > :29:45.judo. And you beat the men? Yes, and they wouldn't let me do that,
:29:45. > :29:52.so they put me into running teams and I went to the national trials
:29:52. > :30:00.because I won in the Army and in the trials I ran a world-class time
:30:00. > :30:08.and that was it. But were you at home watching people on the
:30:08. > :30:14.Olympics and you used to beat them? Yes, I used to watch the Olympics
:30:14. > :30:20.and I was inspired and when I was in the Army I was watching in the
:30:20. > :30:27.barrack rooms and it was the '92 games games and I saw a girl in the
:30:27. > :30:33.3,000 m, called Lisa York and I thought, "I know her and I used to
:30:33. > :30:41.beat her!" and my other dream from 14 was to be an Olympic Champion,
:30:41. > :30:46.so it re-ignited the dreeplt. it is 25 days away, it must be a
:30:46. > :30:55.disappointment not to be involved? Well, people say that, but if you
:30:55. > :31:01.could can pump me up, and guarantee me two more medals, I'd be there,
:31:01. > :31:10.but unfortunately, I'm too old. Which were the two out of them...?
:31:10. > :31:17.I did the 800 and 1,500, and I never knew which was my best.
:31:17. > :31:23.Because I got ten medals before those two golds, which people
:31:23. > :31:29.forget. I didn't just turn up from nowhere. And I had so many jury
:31:29. > :31:35.problems throughout my career, so it would depend on the type of
:31:35. > :31:40.training I was able to do which race I would enter. And life after
:31:40. > :31:44.your athletic career, you're still involved and you do this mentoring.
:31:44. > :31:50.Yeah. Tell us about your foundation? It was a camp with
:31:50. > :31:55.Kelly. I started it before I won my two golds in 2004 and the idea of
:31:55. > :32:00.the programme was if I could help stop the dropout rate of teenage
:32:00. > :32:04.girls particularly in sport and to keep a legacy alive for my own love,
:32:04. > :32:08.which is middle-distance running. So I started the programme because
:32:08. > :32:13.I thought if I don't achieve my dream I still would have achieved a
:32:13. > :32:20.lot, but also had a lot of knowledge of the down sides and up
:32:20. > :32:27.sides of sport and help people. Hannah and Laura are with you?
:32:27. > :32:32.it's eight years on and I've had a lot of international success and
:32:32. > :32:36.two girls are out of my programme. Laura and Hannah so I'm really,
:32:36. > :32:43.really pleased for them and it's great to be part of their journey
:32:43. > :32:48.and I've known them since they were very young and it's great to see
:32:49. > :32:57.them now competing for Britain in the Olympic Games. And if you're
:32:57. > :33:02.watching, you can't have any sticky toffee pudding. Yes, the 1, 500 m
:33:03. > :33:11.are the last finals of the Games so you can't enjoy anything right
:33:11. > :33:15.until the end. So you're watching people finishing their events and
:33:15. > :33:20.partying. The swimmers particularly. Sorry, swimmers, but they're known
:33:20. > :33:27.for their parties. And the athletes, if you're lucky enough to get into
:33:27. > :33:34.the final, you don't get much luck, so all of this has to wait. There
:33:34. > :33:40.you go? But I can have it. People say do I want to compete? No, I
:33:40. > :33:48.want to eat! That's loads of calories and the sauce is made out
:33:48. > :33:55.of double cream, butter sugar, and golden syrup and treacle. That's
:33:55. > :34:03.about two days' worth of calories! Tuck in. It reminds me of the Army
:34:03. > :34:09.because they used to make it and I used to queue up for it. I was good
:34:09. > :34:17.at athletics when I was younger. is gorgeous. We need some. You're
:34:17. > :34:23.not getting it. How is it? It's gorgeous, I'll go in the gym later!
:34:23. > :34:29.If you want a tip or help with a dish, you can get it right here.
:34:29. > :34:39.Call us. We'll be cooking for Kelly at the end of the show. She could
:34:39. > :34:42.
:34:42. > :34:49.be facing food heaven, lobster Thai curry, with classic prawn pad Thai.
:34:49. > :34:55.Or Kelly could be facing food hell, sardines and potato tart with
:34:56. > :35:01.rocket pesto and finished in the oven with oven-roasted top toes and
:35:01. > :35:08.deep-fried capers. Some of our viewers and the chefs in the studio
:35:08. > :35:14.get to decide Kelly's fate. But you have to wait until the end to see.
:35:15. > :35:19.Now, Celebrity Masterchef. The three remaining chalers are inside
:35:19. > :35:29.Michael Caines' Gidley Park restaurant and they have to cook
:35:29. > :35:29.
:35:29. > :35:34.two of his dishes. It's the penultimate Masterchef
:35:34. > :35:40.challenge. Kirsty, Phil and Nick are heading to the wilds of
:35:40. > :35:47.Dartmoor. Tomorrow, here at the two Michelin
:35:47. > :35:54.star Gidley Park, they will face their most daunting test yet - the
:35:54. > :36:00.chef's table. And the man who will prepare them for their greatest
:36:00. > :36:09.culinary odyssey is Gidley's Head Chef, Michael Caines. First, they
:36:09. > :36:15.face a masterclass of cooking at this level.
:36:15. > :36:22.Hello, welcome. How are you? thank you. We have some regular
:36:22. > :36:26.clients here and you will be cooking one of my signature dishes.
:36:26. > :36:33.Obviously I can't compromise on quality, so if it's not good enough,
:36:33. > :36:38.I have to send it back. So listen up to what is being said. Follow me,
:36:38. > :36:42.and we'll set you on your task. There is just two hours of
:36:43. > :36:50.prepartion before dinner service begins.
:36:50. > :36:59.Nick is making a starter of scallops, sellairback and truffle
:36:59. > :37:07.puree with soy truffle vinegarette. Welcome to the chicken. You'll be
:37:07. > :37:14.cooking tesh yacht. It's a proposal piece of fish.Le Phil will be
:37:14. > :37:18.cooking braised turbot with a chive butter sauce. Kirsty, you have a
:37:18. > :37:25.mammoth task and when you show you you'll think you won't be able to
:37:25. > :37:31.do that. Kirsty will be preparing a main. Roast Dartmoor lamb with
:37:31. > :37:36.potatoes and fennel puree served with a ragout of broad beans and
:37:36. > :37:41.fennel. That just looks amazing. The hardest thing is getting it all
:37:41. > :37:48.on the plate at the right time and remembering all of the stages!
:37:48. > :37:52.Before the three finalists cook for the cheches' table, they'll have to
:37:52. > :37:56.impress -- chef's table, they'll have to impress these regular
:37:56. > :38:02.diners. The first table coming through now,
:38:02. > :38:12.OK? Let's get settled. You're definitely going to get a dish on
:38:12. > :38:12.
:38:12. > :38:18.every course. It's going to happen. It's a fact.
:38:18. > :38:23.Starters away. Two scallops, one quail. Yes, chef. Careful with the
:38:23. > :38:29.seasoning. A nice little touch. Put it everywhere you want it to be,
:38:29. > :38:37.use your fingertips. A light touch. If you dress it too much in vbs
:38:37. > :38:44.you'll kill the pallet. -- kill it too much in advance
:38:44. > :38:48.you'll kill the pallet. That's it. Lovely. And then truffle
:38:48. > :38:53.chives. Service, please!
:38:53. > :38:59.That's good. I think that's lovely. Well done. If you can do it every
:38:59. > :39:08.time like that, great. I want one more straightaway. Phil, Kirsty, a
:39:08. > :39:15.big moment. Step up. One turbot and one lamb. Phil and Kirsty's mains
:39:15. > :39:22.both have to be at the pass at the same time. Turbot in, Kirsty.
:39:22. > :39:32.you. OK, leave the sauce and start to
:39:32. > :39:34.
:39:34. > :39:44.dress. Yes, Sir. Kirsty! Yes. on! You're over here.
:39:44. > :39:58.
:39:58. > :40:06.Thinner. Next time I want you to effort. Good seasoning on the sauce
:40:06. > :40:12.there as well. Kirsty, another one straightaway. Phil, one turbot one
:40:12. > :40:22.lamb away now, please. That's very good. What do you think? Would you
:40:22. > :40:25.
:40:25. > :40:33.pay �20 for that? Yes! Beautifully cooked scallops, but a
:40:33. > :40:38.little over dressed. The subtley of simplicity wasn't there.
:40:38. > :40:44.Nick's done brilliantly well here, John. This is not an easy dish to
:40:44. > :40:52.put together, it really isn't. well cooked seasoned and presented.
:40:52. > :40:58.Well done, Nick. Let's go, Phil.
:40:58. > :41:07.Here and then there. Get the scallops on and the rest of the
:41:07. > :41:13.garnish. Quick, quick, quick. You're falling a little bit behind.
:41:13. > :41:19.That's enough. Good work.
:41:19. > :41:27.I had the turbot and the initial thoughts are it's very good. Very,
:41:27. > :41:34.very pretty dish. Bursting with flavour. It's got that ummm
:41:34. > :41:38.softness, and slipperyness and it's salty with butter. Lovely! I am
:41:38. > :41:43.actually -- I've got to put on three lamb. The chef wants it on
:41:43. > :41:53.and left on the one place. Don't move it around, he says. You do
:41:53. > :41:56.
:41:56. > :42:00.listen, then!Ing, Chef! Kirsty, ready to go? Yes, chef.
:42:00. > :42:10.Tighter. You need some speed now, otherwise it will get cold. On you
:42:10. > :42:16.
:42:16. > :42:23.That's lovely. Looking good. I thought the sauce was going to be
:42:23. > :42:29.heavy, but it's not. It's perfectly cooked and all together very tasty.
:42:29. > :42:37.There's a saltiness and sharpness of olives in the sauce and little
:42:37. > :42:46.bits of meat in the vegetables and the meat itself is falling apart.
:42:46. > :42:50.Absolutely stunning! Well done tonight. That's the end
:42:50. > :42:54.of service for you. I think you did well. There's plenty of things you
:42:54. > :43:03.can take from tonight but the reality is that's really just a
:43:03. > :43:08.warm up. Best of luck for tomorrow. And the great Michael Caines has a
:43:08. > :43:13.second and even tougher challenge for the celebrities in 20 minutes.
:43:13. > :43:20.That's still to come. And Keith Floyd is in Tuscany. After admiring
:43:20. > :43:27.the view he sets up his stove in a market square to pot roast pigeons
:43:27. > :43:37.and serve with it a risotto. Paul is the top of the leader board so
:43:37. > :43:40.
:43:40. > :43:48.he knows what it takes to make an Eggs-ellent omelette! Will
:43:48. > :43:53.Francesco be able to Eggs-celerate his effort? And later, Kelly will
:43:53. > :44:00.find out whether she eats food heaven or hell.
:44:00. > :44:09.Next up cooking is Francesco from the award-winning Italian
:44:09. > :44:16.restaurant, L'Anima. What are you cooking? It is
:44:16. > :44:23.something that your mother would do, it's spicey chicken. With calabrese
:44:24. > :44:30.and olive oil mash. This is really spicey stuff. It is paprika.
:44:30. > :44:38.makes the best, the Italians? course they do! Do you want me to
:44:38. > :44:45.chop? Are the Italians good at athletics? Yirks there is one good
:44:45. > :44:49.one, but she happens to be ex- British. You have got some good
:44:49. > :44:55.athletes. We get around with the cars!
:44:55. > :44:58.You just take the bones out? Yes, take the bones out and, of course,
:44:58. > :45:05.please always use the chicken thighs, because they're succulent
:45:05. > :45:09.when you cook it. So, a pan here and olive oil and I'm going to seer
:45:09. > :45:16.the chicken thighs. This dish, because your restaurant is not
:45:16. > :45:23.changing but you're adding to it with a cafe? Yes, I'm working on a
:45:23. > :45:28.cafe. Basically I want to be able at times to sell a great pasta dish
:45:28. > :45:32.or pizza at a reasonable price. And being in the City of London it
:45:32. > :45:37.looks like there is a market for it. And this is at the back of your
:45:37. > :45:43.restaurant? Yes. I'm going to wash my hands. So at the back of the
:45:43. > :45:52.restaurant it will go all day and we'll also try and do some delivery.
:45:52. > :45:59.And in September, I'm doing a promotion with a another great chef
:45:59. > :46:09.from the north of Italy and so we're going to meet North and South
:46:09. > :46:12.
:46:12. > :46:20.Italian cooking in London. This is calabria. It is. Is that
:46:20. > :46:26.the ingredients or the style of cooking? It's mainly the
:46:27. > :46:36.ingredients. Normally, Italian food is not considered to be very spicey,
:46:37. > :46:38.
:46:38. > :46:45.but this is. So, the shallots with olive oil and I'm putting in the
:46:45. > :46:55.n'duja. Tell me about it. It's a spreadable Salamy. Just to show you,
:46:55. > :46:56.
:46:56. > :47:04.you can squeeze it. Yes. You can put it on pizza and it melts.
:47:04. > :47:13.could just have that on toast? The many ways you can eat it is
:47:13. > :47:23.unbelievable. After service I have a glass of red wine and take bread
:47:23. > :47:27.
:47:27. > :47:32.and spread on the n'duja. With tomato sauce. Item I'm adding
:47:32. > :47:42.peppers now. Let them sweat a bit. A little bit more salt again.
:47:42. > :47:42.
:47:42. > :47:51.Lovely, lovely. The smell! It's aromatic. There is 70% fat, but
:47:51. > :48:01.there is also seeds. So, chicken back in. I've put some green
:48:01. > :48:01.
:48:01. > :48:11.peppers in. Nice. Loaded. It's a bit like a lovely stew, but spicey.
:48:11. > :48:12.
:48:12. > :48:18.Oregano. You use it dried? Yes. You pick the oregano fresh and put it
:48:18. > :48:25.upside down and let it dry. these are chillies? Yes, and the
:48:25. > :48:33.n'duja is also spicey as well. So the chicken, peppers and shallots
:48:33. > :48:38.and I'm adding marjoram. It gives it that sweet taste. Now you want
:48:38. > :48:43.me to do the potatoes? Yes, please. I'm going to do something, James,
:48:43. > :48:48.that will probably change your life! Don't do it!
:48:48. > :48:54.I can't believe, when I read the recipe for this you were actually
:48:54. > :48:59.going to do it. Isle' for give you for putting olive oil in potato,
:48:59. > :49:05.but I can't forgive you for doing this next bit. This goes in the
:49:05. > :49:11.oven for 20 to 35 minutes, nice and tender. And you want the chicken to
:49:11. > :49:21.keep its moisture. Right. In the oven. Is this your version of this
:49:21. > :49:23.
:49:23. > :49:30.dish or is this exactly...It Is my version. The way my mum does it is
:49:30. > :49:39.drastic. And she uses only dried peppers and things. It's a bit like
:49:39. > :49:44.when you have a chicken hotpot and you leave it. Now, I'm going to add
:49:44. > :49:49.fantastic olive oil. Not because I want to use olive oil but we
:49:49. > :49:55.finished all the butter. This is where it goes wrong. You're putting
:49:55. > :50:03.vegetable stock in potato. should try this with fish, salmon.
:50:03. > :50:13.I think James is about to have a heart attack! Honestly, it is
:50:13. > :50:16.
:50:16. > :50:23.really, really good with fish. Really? OK. All right, OK. I'm
:50:23. > :50:31.going to taste it now and then we'll assemble the dish. A bit more
:50:31. > :50:37.salt. And you have some herbs to chop there. All of today's recipies
:50:37. > :50:44.are on the website. And isle' be sharing some of my favourite
:50:44. > :50:50.recipies from the BBC programme at ten o'clock tomorrow morning, on
:50:50. > :50:57.BBC Two, called Best Bites. And I'm sure this recipe will be on there
:50:57. > :51:06.in six months' time, but we'll edit it, and put butter in instead!
:51:06. > :51:13.Now, the potato on the plate and herbs now to give freshness to it.
:51:13. > :51:19.So the herbs are chives and parsley? Chives and parsley and I
:51:19. > :51:23.put in dried marjoram before so it released the flavour. And you said
:51:23. > :51:33.this would be a dish you'd serve at the back of your restaurant, more
:51:33. > :51:40.in the cafe? Yes, what we're going to do is taste and try some of the
:51:40. > :51:47.dishes with the guests and I had a very special guest at my restaurant
:51:47. > :51:53.last night called Paul Rankin, have you heard of him? Yes. He nearly
:51:53. > :52:00.killed us with kindness and my guests were saying, "I can't eat
:52:01. > :52:09.any more." And he still looks like a twiglet!
:52:09. > :52:17.Now, just to make it look pret y ...Your Mum doesn't do that, does
:52:17. > :52:22.she? Yes, all the time. And more olive oil. And that is spicey
:52:22. > :52:28.chicken calabrese with olive oil mash. As easy as that.
:52:28. > :52:38.That's what it is. There you go. Dive into this one. The food just
:52:38. > :52:40.
:52:40. > :52:47.keeps coming. This was really healthy, actually. Going from the
:52:47. > :52:53.sticky toffee....This Show could transform James' life. What do you
:52:53. > :53:00.mean? Well, we had the beautiful healthy salmon dish, and the rustic
:53:00. > :53:08.dish and the stock mash. Actually, the mash is gorgeous. Just so you
:53:08. > :53:12.know. Is it? Let's go back to Newbury to see what Susie has
:53:12. > :53:21.chosen to go with the fabulous chosen to go with the fabulous
:53:21. > :53:26.chicken. Francesco, happily your chicken
:53:26. > :53:32.gravy is one of the dishes that can go with a red or a white wine and
:53:32. > :53:36.I've found a match with the new- world Chardonnay. Like this one
:53:36. > :53:44.from Argentineeo. That would please the white wine fans, but I think
:53:44. > :53:52.reds have the edge. So I've gone for the Torre Scalza 2010 and,
:53:52. > :53:59.guess what, it's from Italy. This is a Montepulciano D'abrzzo
:53:59. > :54:05.which is a part of the world that makes red with wild strawberry,
:54:05. > :54:11.cherry and plum flavours, just right for chicken. And this is a
:54:11. > :54:18.premium example. It's been aged in oak barrels and I'm picking up the
:54:18. > :54:28.wood spice. And not only does Montepulciano D'abrzzo go with
:54:28. > :54:36.chimen but it picks -- chicken but it picks up the spices from the
:54:36. > :54:44.sauce and the warmth of the n'duja. You've done a great job and here's
:54:44. > :54:54.an Italian rosso to match it. Cheers! And another bargain. This
:54:54. > :54:54.
:54:54. > :54:59.is still under �8. It works very well. It is soft and goes with the
:54:59. > :55:05.multiple spices. A good dish? great dish. I had it last night but
:55:05. > :55:12.I prefer this even more. I know I'm Irish and I should want the cream
:55:12. > :55:19.and the butter, but I like the lightness of this. Yeah, it's
:55:19. > :55:25.really light. Don't worry. You won't be invited back. Now, back to
:55:25. > :55:28.the Celebrity Masterchef where the celebrities have to cook for top
:55:28. > :55:35.celebrities have to cook for top chefs. Enjoy this one.
:55:35. > :55:41.It's the morning of the celebrities' greatest challenge.
:55:41. > :55:51.In under five hours, Michael Caines' protege, Sam Moody, Tom
:55:51. > :55:53.
:55:53. > :56:01.Chicken, NathanOut law, and Tom cample and Matt Follis will be
:56:01. > :56:05.taking their seats. Morning. Morning, chef. I hope you
:56:05. > :56:09.slept well. Today will be a completely different challenge,
:56:09. > :56:19.you'll be under pressure from the start. Let's go.
:56:19. > :56:22.
:56:22. > :56:30.Kirsty, you're doing the starter, which is a ravyolia of lobster and
:56:30. > :56:37.a lobster bisque and you have to do the lobster and make the mayonnaise
:56:37. > :56:43.and the bisque sauce with the cappuccino effect. And you have a
:56:43. > :56:53.concise amount of time. Not long. Phil, you'll be cooking beef fillet,
:56:53. > :56:56.
:56:56. > :57:06.pan roasted with a frick yasia of mushrooms, broad beans and peas.
:57:06. > :57:09.
:57:09. > :57:16.Nick is on dessert. An intricate dish of milk chocolate mousse and a
:57:16. > :57:24.caramel spring. Look at the work that has gone into it: Parfait
:57:24. > :57:29.should be frozen and technical detail in the spring and the nougat
:57:29. > :57:39.looks beautiful. How do you feel about that? I'm going to have a cup
:57:39. > :57:39.
:57:39. > :57:49.of tea! With 20 minutes to service, the
:57:49. > :57:51.
:57:51. > :57:58.chefs take their places. You need to get on. We're falling
:57:58. > :58:05.behind and I'm worried. 20 minutes to go and the ravioli is going to
:58:06. > :58:15.take ten minutes and you have the lobster sauce to go. Nick needs to
:58:15. > :58:25.make his caramel spirals. Well, I've got to start again because
:58:25. > :58:30.
:58:30. > :58:35.I've completely bodged it. So that's a bit of an issue. Your
:58:35. > :58:39.ravioli has three minutes to go, and you've got to get the may
:58:39. > :58:45.yonise on the plate and start dressing.
:58:45. > :58:51.-- mayonnaise. Beautiful. That is beautiful,
:58:51. > :58:56.Kirsty. OK, chives and truffle sprinkled on the outside and then
:58:56. > :59:06.you G Thank you so much. Very good work.
:59:06. > :59:10.
:59:10. > :59:20.Well done. Kirsty's starter is a Cornish lobster ravioli on spring
:59:20. > :59:21.
:59:21. > :59:31.cabbage, lobster medallions served with a lobster bisque and served
:59:31. > :59:32.
:59:32. > :59:37.with mushrooms a la Greque. Whatever has done this is really
:59:37. > :59:44.trapblted. Hello, Kirsty. Hello. think by the clear example of what
:59:44. > :59:54.we have left on our plates is a testimony to how that dish was.
:59:54. > :59:55.
:59:55. > :00:04.glad you enjoyed it. I couldn't criticise it at all.
:00:04. > :00:11.Warm? Happy with that. OK, good chef.
:00:11. > :00:15.That's it. You won the World Cup, this is
:00:15. > :00:25.easy! A handsome dish! Are you happy with this, Phil?
:00:25. > :00:30.chef. Proper job. That's very good. I thought the cooking was excellent.
:00:30. > :00:37.Oh, I tell you what, I think that's one of the best things I've ever
:00:37. > :00:45.done, that. Phil's main course is a fillet of Devonshire beef on a
:00:45. > :00:51.puree of asparagus and mushrooms served with a medeeria sauce.
:00:51. > :00:56.presentation is lovely. I like it rustic looking but it is complete.
:00:56. > :01:06.The puree brings the sauce into everything and it gives a wonderful
:01:06. > :01:09.
:01:09. > :01:16.earthyness to the dish. It's lovely. Hello, Phil. Good afternoon.
:01:16. > :01:20.thought it was very nice. That rustic style but very neat, which
:01:20. > :01:24.is surprising. We're big guys and it's difficult to do things like
:01:24. > :01:30.that. Thank you very much.
:01:30. > :01:40.I'm just about to start making the springs, which I've messed up once
:01:40. > :01:43.
:01:43. > :01:53.so, yeah, I'm quite nervous about this part. Oh, mate!
:01:53. > :02:00.
:02:00. > :02:03.Come on, mate, sort it out, will you!
:02:03. > :02:10.Well done. How are you doing? I'm just about
:02:10. > :02:19.to plate up now. Good. I want a peak in the middle. That's it!
:02:19. > :02:25.What have you got to go on now? Just the caramel springs now.
:02:25. > :02:32.Beautifully done. Well done. Good work. Cheers, mate, I appreciate
:02:32. > :02:42.that. Nick's dessert is a milk- chocolate mouse served between two
:02:42. > :02:47.
:02:47. > :02:53.layers of nougat, milk chocolate Spinkled with nogat ine and topped
:02:53. > :02:58.with a caramel spring. I think this is difficult to achieve, even for
:02:58. > :03:05.myself and they've done very well. The form is still holding and it is
:03:05. > :03:09.revealing everything you need to do in a dish. A proper dish. Hi, guys.
:03:09. > :03:13.Having worked in the pastry industry for two years I know the
:03:13. > :03:19.amount of work that goes into all the elements of that dish, so for
:03:19. > :03:29.you to have pulled that off so well is an amazing testimony. All the
:03:29. > :03:44.
:03:44. > :03:47.chefs are suitably impressed. Well I tell you what, I think it
:03:47. > :03:51.deserves a little bit of a team hug. It's time to answer some of your
:03:51. > :03:56.foodie questions. And it will help us decide what Kelly will be eating
:03:56. > :04:03.at the end of the show. Firstly, is Derek from Edinburgh. Are you
:04:03. > :04:09.there? I am. How is the weather? Rather wet. What is your question?
:04:09. > :04:14.My very good friend Willie is catching so many mackerel just now
:04:14. > :04:20.we're changing his name to trawler. He had five yesterday and six today,
:04:20. > :04:26.and I'm at a loss to know what to do and I don't want to freeze them.
:04:26. > :04:32.You certainly don't want to freeze them, they're best fresh. A sauce
:04:32. > :04:40.with parsley, capers and garlic and a bit of cheese. And olive oil and
:04:40. > :04:47.simply grill them and put the sauce on top and enjoy. Simple is always
:04:47. > :04:53.the best. I think just with a salad and radishes and brushed with oil
:04:53. > :05:01.under the grill. I was first served mackerel in Norway and they just
:05:01. > :05:07.floured it and grilled it. oatmeal is good as well. What would
:05:07. > :05:13.you like to see, heaven or hell? Well, Kelly is a superb athlete so
:05:13. > :05:17.of course I'm going for her favourite. Thank you! And Tom?
:05:17. > :05:22.morning, chefs. What is your question? My question is, with the
:05:22. > :05:28.warmer weather coming, what is the best way to cook and prepare spare
:05:28. > :05:35.ribs for the barbecue. Last time you were on the show you did
:05:35. > :05:41.amazing spare ribs in the oven. for the barbecue I like to blanch
:05:41. > :05:46.them in a stock and almost cook them out. Cook them for about
:05:46. > :05:50.40mifpbs? 20 to 40 minutes, depending on how you like them.
:05:50. > :05:55.Drain them off and a little bit of oil and put them on the oil until
:05:55. > :06:00.they're nice and brown and on goes the barbecue sauce and it makes it
:06:00. > :06:04.so easy. But the idea is to cook them in the stock first. In the
:06:04. > :06:09.stock and then you can keep the stock for soup or something.
:06:09. > :06:15.what dish would you like to see? It's got to be heaven. I love you
:06:15. > :06:20.all. Micky are you there? Yes. What is your question. What it is, mate,
:06:20. > :06:27.I always like to make pasta dishes with sauces and when I blend tax
:06:27. > :06:37.toes and pep ers and the garlic and the salt and pepper and everything.
:06:37. > :06:42.When I put the meatballs in on the plate the sauce separates from the
:06:42. > :06:50.pasta, so I get the sauce on the bottom of the plate and the pasta
:06:50. > :06:55.is in a pool of water. So spaghetti, cheese and then the sauce on top so
:06:55. > :07:01.it drains downwards. What dish would you like to see at the end of
:07:01. > :07:11.the show? Well, Kelly, you're an inspiration to a lot of people and
:07:11. > :07:11.
:07:11. > :07:19.I'm an ex-marine myself, but I love sardines. I'm sorry!
:07:19. > :07:26.And Gill, from Stockport are you there? CRACKLES Is that the weather
:07:26. > :07:32.or the line? Hello, Gill? Hello. What is your question? Hello?
:07:32. > :07:38.Hello! What is your question? We'll move on to Sarah in Cornwall. The
:07:38. > :07:42.weather is even worse in Cornwall. Are you there? Yes, I am. And you
:07:42. > :07:47.can hear us through the rain and the storms. What would you like to
:07:47. > :07:52.ask? Last night my son caught a brown trout in the river. I didn't
:07:52. > :07:58.know what to do so we just filleted and pan fried it. If he catches any
:07:58. > :08:02.more, what is the best way to cook them? So many nice ways. My
:08:02. > :08:10.personal favourite is simply with brown butter, capers and lemon.
:08:10. > :08:16.Classic. But I love all the classics, with brown butter and
:08:16. > :08:21.flaked almonds. And you add the almonds right at the en. Yes, fry
:08:21. > :08:30.the fish in fresh butter and brown the almonds in the pan when you
:08:30. > :08:36.take it out. And fresh beans. Another thing which I love is
:08:36. > :08:42.Teriaki with trout. Don't go all fancy. And heaven or hell? Heaven,
:08:42. > :08:47.please. And isle' try Gill one more time. But she is not there. She
:08:47. > :08:52.wanted to know how to make mint ice cream with fresh mint. Infuse the
:08:52. > :08:58.mint in the milk and the cream before you add the eggs and the
:08:58. > :09:03.sugar first of all infuse the mint with it. Chop up loads of mint in
:09:03. > :09:09.with the milk and the cream bring to the boil and turn it off and
:09:09. > :09:15.then drain that liquor off, so don't put the leaves in the case
:09:15. > :09:21.cream otherwise it will go brown and she wanted food heaven. So it's
:09:21. > :09:27.4-1. Pretty good so far. All the chefs who come on the show battle
:09:27. > :09:35.it out to see much...Is This in the Olympics? It could be. Paul is at
:09:35. > :09:45.the top of the board. I could be a gold medal winner!
:09:45. > :09:55.
:09:55. > :10:05.The usual rules apply. Put the about the same concentration on
:10:05. > :10:06.
:10:06. > :10:16.their faces. Gong. Oh, I slipped at the start,
:10:16. > :10:20.
:10:20. > :10:24.there. Yes, a false start there. Right. Let's have a taste. Are they
:10:24. > :10:33.really edible. I love my omelettes like that! I have to have tablets
:10:33. > :10:43.before I do the show. Francesco, where are you? There. 22.52. You
:10:43. > :10:49.did it in....quicker. Of course! You did it quicker than anybody
:10:49. > :10:54.else on there but don't get too confident, because you're still
:10:54. > :11:03.down here. That is an improvement. Yes. Paul Rankin, did you beat your
:11:03. > :11:11.time? No, I had a few little stumbles there. I picked up an jury
:11:11. > :11:18.last week...You Were still close. 19.56. No good. There you go.
:11:18. > :11:25.will Kelly get her idea of food heaven or hell while you watch this
:11:25. > :11:31.from Keith Floyd. He's touring Tuscany today and he's on the hunt
:11:31. > :11:36.Tuscany today and he's on the hunt to cook his lunch somewhere.
:11:36. > :11:44.Here is one of me purring through the beautiful countryside of
:11:44. > :11:47.Tuscany. Not a soul to be seen. Doubtless
:11:47. > :11:54.all tucked up in restaurants tucking into lunch and quite right
:11:54. > :12:04.too. Let's look in here. This is where the action is, in the
:12:04. > :12:06.
:12:06. > :12:10.restaurants! They cook and serve and they chop and trim just like
:12:10. > :12:14.the experts they are. I was so impressed with the place I brought
:12:14. > :12:19.the crew back so I could cook something in the stunning square in
:12:20. > :12:29.something in the stunning square in the shadow of the church.
:12:30. > :12:30.
:12:30. > :12:38.Right. That is my pigeon livers chopped. This is another gutsy,
:12:38. > :12:45.peasant-y, warming dish. These are plump, natural pigeons that live in
:12:45. > :12:52.the countryside feeding off corn and stuff like that. So, pigeons,
:12:52. > :12:59.finely-chopped onion, and a red wine, which I prefer drinking. Sage,
:12:59. > :13:03.parsley, chopped garlic, chopped celery, tax toe puree, chicken or
:13:03. > :13:08.pigeon game stock and the lovely livers here to enrich the dish
:13:08. > :13:13.later. So, what we have to do is olive oil
:13:13. > :13:17.into the already-warmed pan. That's very important indeed. A little
:13:17. > :13:22.wine in the glass because it's very important. If it's not good enough
:13:22. > :13:29.to drink, it's not good enough to cook with. So you have to try it
:13:29. > :13:35.first of all. It's also twelve o'clock, so there are lots of bells.
:13:35. > :13:39.So, firstly, stuff the pigeons, like so. It doesn't matter about
:13:39. > :13:45.the bells. You can't stop because of the bells. Salt and pepper on
:13:45. > :13:50.each one like so. And over to here, pop them in the pot. Roll them
:13:50. > :13:57.around in the oil and let them slowly, slowly take colour.
:13:57. > :14:04.The next phase -- never mind the bells -- are some finely chopped
:14:04. > :14:09.onions which go in and roll those around as well. Then celery. Finely
:14:09. > :14:16.chopped as well. The reason these programmes this time are so
:14:16. > :14:23.brilliantly organised is that lucky this time I have my wife with me.
:14:23. > :14:29.And while I was driving around the countryside, she was chopping
:14:29. > :14:38.things up! So, the garlic goes in there. And we let that sweat down
:14:38. > :14:47.for a second or two and they take on a bit of colour and then add
:14:47. > :14:55.some excellent stock. Like so. Then a drop of red wine, cheeanty,
:14:55. > :15:05.because we are in that region. -- Khianti.
:15:05. > :15:15.Then add a little tomato puree. And stir that in -- Chianti.
:15:15. > :15:21.
:15:21. > :15:24.And then finely, we add the very -- and finally, we add the very finely
:15:24. > :15:28.chopped livers. That's the first phase so the lid goes on and
:15:28. > :15:36.simmers away for three-quarters of an hour. And then on to the next
:15:36. > :15:43.phase. Ah, Dennis, a lovely fat close-up
:15:43. > :15:49.in there, that looks good to me. And on to phase two.
:15:49. > :15:59.Phase two, we take the pigeons out and keep them warm in this earthen
:15:59. > :16:02.
:16:02. > :16:08.ware pot with a little of the wonderful, rich sauce. So, a bit of
:16:08. > :16:14.that.... OK, that will stay warm, simmering gently away now. The next
:16:14. > :16:19.phase, and this is a Tuscany form of risotto. I learn these things
:16:19. > :16:26.seconds before the camera turns over so this, today, is a learning
:16:26. > :16:36.day for me and very exciting. So we add the rice into this wonderful,
:16:36. > :16:37.
:16:37. > :16:44.rich pigeon stock. Like so. Then, to make it creamy and superb, add a
:16:44. > :16:50.splendid knob of butter. Let that melt and cook away. Now,
:16:50. > :16:55.all you need to do at this stage is bring the stock or the sauce to the
:16:55. > :17:04.boil then the second it comes to the boil turn it right back so the
:17:04. > :17:10.rice cooks in the...what's the word? The residual heat. That's for
:17:10. > :17:15.those people to know I know words of more than one syllable!
:17:15. > :17:19.The rice should have absorbed all of the wonderful juices and be
:17:19. > :17:25.quite well cooked. Let's have a look.
:17:25. > :17:33.That's what we're looking for. There's one more thing to add,
:17:33. > :17:43.sheep's cheese of the region. Just use sheep's cheese. Don't worry
:17:43. > :17:46.
:17:47. > :17:53.about the actual name of the sheep! Right. That's quickly absorbed into
:17:53. > :18:03.the juices and cheese. So we'll present the dish now. Hold on -
:18:03. > :18:03.
:18:03. > :18:13.first thing, the rice on to the plate. It's a risotto. I'll say
:18:13. > :18:23.that again, it is a risotto. You forget, you know. This is what we
:18:23. > :18:23.
:18:23. > :18:31.do in kitchens, we always clean the plates. The next thing, we add the
:18:31. > :18:39.pigeons. There's nothing I can do about my shadow here. Wherever I go,
:18:39. > :18:43.I get a shadow on the thing. And there is a little motorbike going
:18:43. > :18:50.home to lunch. That's what they do in Italy!
:18:50. > :18:57.And then the final thing, I'm doing this in a curious way to try and
:18:57. > :19:07.get the lovely sunlight on to the food. The rich sauce goes over the
:19:07. > :19:10.
:19:10. > :19:20.top. Of the pot-roasted pigeons with Chianti classic, the pigeon
:19:20. > :19:30.
:19:30. > :19:35.out whether we're facing food heaven or hell. Food heaven is
:19:35. > :19:41.lobster. It's gorgeous, when it's cooked. And a lot of chefs would
:19:41. > :19:46.say sardines are lovely too. Look at them, cooking away. Chefs love
:19:46. > :19:55.sardines. What do you think they've chosen? It's got to be the lobster.
:19:55. > :20:03.Come on, boys. Easily! So, lose the sardines and take the lobster. So,
:20:03. > :20:09.Francesco, could you prepare it for me? Of course I will. You need to
:20:09. > :20:14.cut it straight down in a line. Whatever you tell me. I'm learning
:20:14. > :20:23.everything. So take the meat out and back in the shell.
:20:23. > :20:28.Now, what is pad Thai? Isle' prepare the red curry sauce.
:20:28. > :20:37.Thai...I'll Pretend I'm doing something. Is this one of your
:20:37. > :20:42.favourites? Absolutely. All of it. It's made about lovely rice
:20:42. > :20:49.Vermicelli. It's great for people that can't eat gluten. And there's
:20:49. > :20:55.a sauce made with tamarind, a little sugar and soy sauce. And it
:20:55. > :21:05.takes seven minutes to cook. So move it. I don't like the way you
:21:05. > :21:06.
:21:06. > :21:13.boss me around! What about that guy from the armed forces? Yes, was he
:21:14. > :21:18.an inspiration? I have shallots, garlic, ginger and lemongrass just
:21:18. > :21:25.thinly sliced. You either put it in whole or take it out afterwards,
:21:25. > :21:30.but because we want to make a paste, chop it finely because it's rooty.
:21:30. > :21:40.If you put in too many pieces it doesn't dissolve. So you have to
:21:40. > :21:51.
:21:51. > :22:01.cut through it. You can get these dried or frozen. It's like a lemon
:22:01. > :22:01.
:22:01. > :22:05.with -- a rustic lemon. Yes. So you want the knobly bits on. I can
:22:05. > :22:11.manage this! Dried chillies that I've soaked and I'm going to use
:22:11. > :22:17.the water for the paste. What is next. In goes the ginger and give
:22:17. > :22:23.it a little stir every now and then. Can I claim that I made this!
:22:23. > :22:29.can. Blend the puree with some -- the
:22:29. > :22:35.root of the coriander as well. It's important to use that bit. OK.
:22:35. > :22:42.need to get the rest of the stuff in there as well, don't you, chef,
:22:42. > :22:52.before it burns? Oh, yes. Eventually. Another thing you can
:22:52. > :22:57.
:22:57. > :23:03.do is toss. Like the old pancakes. I'm a quick learner. Anything else?
:23:03. > :23:09.We just need to let the noodles cook a bit. Feel them. These
:23:09. > :23:19.noodles they can dry and you soak them in warm water. These are just
:23:19. > :23:26.gently soaked. And what are these called? This is rice vermicelli. So
:23:26. > :23:36.these are soaked and then the warmth just finishes it a bit.
:23:36. > :23:36.
:23:36. > :23:43.can get a word in! Hold on, I need to help! The coconut milk and the
:23:43. > :23:49.palm sugar and the tamarind. You're doing well. Just keep doing it. In
:23:49. > :23:55.go the prawns and the bean sprouts. If you're doing a chicken Thai red
:23:55. > :24:01.curry you'd put the chicken in now and then turn it out with the sauce
:24:01. > :24:08.but because the lobster is precooked we don't need to. You now
:24:08. > :24:16.what he say on Death Row about your last meal, this would be it. Would
:24:16. > :24:22.it? Yep. You're good at this! stick to the job I do. You've
:24:22. > :24:26.nicked all my coriander. No, I'm trying to help!
:24:26. > :24:34.Now, if you want to follow this recipe it's best to follow it on
:24:34. > :24:38.the internet because I haven't got a clue what's going on here!
:24:38. > :24:44.worried about you lot from the beginning, so we tried it out.
:24:44. > :24:49.That's the paste. I've added water with the dried chillies to make a
:24:49. > :24:56.little liquid for the paste. Don't throw away the shells because I'm
:24:56. > :25:03.going to use it. And the lobster shells make a great oil and a
:25:03. > :25:08.wonderful soup. It smells good any way, guys. Well done! In goes the
:25:08. > :25:14.final sauce. This is the tamarind mixed with the palm sugar paste,
:25:14. > :25:24.soy sauce and fish sauce. So mix that in now. OK. Were you good at
:25:24. > :25:31.sport at school, Mr Rankin? I think I still hold the record for the 80m
:25:31. > :25:39.hurdles. I was the champion! you look like one of the posts the
:25:39. > :25:43.hurdles are attached to. I was a good runner. I was a sprinter.
:25:43. > :25:51.was hopeless at it. After this show and all the healthy eating, James,
:25:51. > :25:58.you're going to be flying. No, I was hopeless. You can come on my
:25:58. > :26:08.show, how to keep you fit. I never knew at school why they taught you
:26:08. > :26:08.
:26:08. > :26:14.to climb up a rope?! Did you have that in Italy? No, and I didn't
:26:14. > :26:22.have the personality for the gym either. I'm proud of that. That
:26:22. > :26:29.looks great. That's gold medal pad Thai. And then the lobster meat
:26:29. > :26:39.here with the sauce. This has just been diced. This is the lobster
:26:39. > :26:41.
:26:41. > :26:46.claw meat, the meat from the tail as well which you dies up. Gorgeous.
:26:46. > :26:51.Do I add the little touch. Yes, the touch on the side. Perfect, that
:26:51. > :26:57.makes all the difference. Look at that! That is food heaven. And this
:26:57. > :27:02.is where you get to eat it and tell us what you think. I hope you lot
:27:02. > :27:09.are jealous. This is the sardine one. I know you didn't want it, but
:27:09. > :27:17.I did. I think it looks great. Look at that. Send that to the guy in
:27:17. > :27:23.the Armed Forces! Honestly, oh, gosh. I would have that every night.
:27:23. > :27:28.It's gorgeous. I did it. It's not your recipe. And we've got some
:27:28. > :27:38.wine to go with this. Paul might as well say this, because I haven't
:27:38. > :27:38.
:27:38. > :27:48.been able to get a word in edge ways. Susie has chosen the Fritz's
:27:48. > :27:52.
:27:52. > :28:00.Riesling from Majestic at � 6.99, a fruity little number. And the wine
:28:00. > :28:06.is as well! The ground coriander, ground cumin and the shrimp paste
:28:06. > :28:12.is all blended and the water from the soaked chillies is used in the
:28:12. > :28:18.paste. The coriander.....he's talking. The coriander root can be
:28:18. > :28:23.used in paste and all sorts of stuff. Don't just use the leaves,
:28:23. > :28:28.the root as well. And blend that into the paste and the Thai fish
:28:28. > :28:34.saw. Only a tiny bit because it's quite salty. There's no seasoning
:28:34. > :28:39.going on in there. And the lime to garnish it. Beautiful. It's a great
:28:39. > :28:46.dish. And Susie has chosen a beautiful wine. Now 19-and-a-half
:28:46. > :28:51.day toss the Olympics. Good luck to everyone. Good luck, everyone.