:00:00. > :00:11.Good morning. We're cooking by Royal appointment today as the Queen of
:00:12. > :00:35.Cakes is here! This is Saturday Kitchen Live! Welcome to the show.
:00:36. > :00:38.There's a national treasure and two top chefs in the studio today!
:00:39. > :00:41.First, the Edinburgh man who's classic cooking and love of great
:00:42. > :00:45.Scottish produce has won him a Michelin star, It's Tom Kitchin.
:00:46. > :00:52.Next to him is a new face to Saturday Kitchen but someone I know
:00:53. > :00:55.very well. As I stood next to him in the kitchen at the award-winning
:00:56. > :00:56.country house hotel, Chewton Glen in Hampshire. It's Luke Matthews. Good
:00:57. > :01:07.morning to you both. Tom, what are you cooking today? A
:01:08. > :01:12.seasonal game burger with Jerusalem artichokes. I can never say that.
:01:13. > :01:19.And crispses as well. So a mixture today? We have grouse,
:01:20. > :01:23.mallard, pheasant, and bringing to together with the pork fat to give
:01:24. > :01:29.it moisture. All great Scottish produce? Yes.
:01:30. > :01:32.Luke, what are you cooking for us? I'm cooking line caught sea bass
:01:33. > :01:39.with mussels and saffron. The classic flavours are there, but
:01:40. > :01:42.also some tomatoes? Yes, just to lighten it up.
:01:43. > :01:46.A great dish. So, two tasty dishes to look forward
:01:47. > :01:49.to. And we've got our line-up of fantastic foodie films from the BBC
:01:50. > :01:53.archive too. There's Rick Stein, Raymond Blanc, and a new treat for
:01:54. > :01:56.us, Ken Hom and Ching-He Huang on their journey around China. Now, our
:01:57. > :02:00.special guest today is probably the best-loved person in the food world.
:02:01. > :02:03.Even before the success of the Great British Bake Off her cookbooks were
:02:04. > :02:12.bought and cherished by millions all over the world. Welcome to Saturday
:02:13. > :02:18.Kitchen, Mary Berry. You don't need to get up! I don't know who is more
:02:19. > :02:23.nervous, me or the guys being cooking for you. How do you feel
:02:24. > :02:27.about that? It is that you are always surrounded by cakes but how
:02:28. > :02:29.do you like the sound of those dishes? ?
:02:30. > :02:33.do you like the sound of those dishes? I think it sounds wonderful.
:02:34. > :02:39.I am looking forward to the burgers. And you have grouse and duck, can
:02:40. > :02:43.one just use mixed wild game? Yes, as we are going to mince it
:02:44. > :02:49.together, but I'm open to feedback, Mary! I'm thinking of me at home to
:02:50. > :02:55.make it. Where do I find grouse to mince? I think I would roast it.
:02:56. > :02:59.Or call him! Now, of course, at the end of today's programme I'll cook
:03:00. > :03:02.either food heaven or food hell for Mary. It'll either be something
:03:03. > :03:05.based on your favourite ingredient - food heaven, or your nightmare
:03:06. > :03:09.ingredient - food hell. It's up to our chefs and a few of our viewers
:03:10. > :03:16.to decide which one you get. So, what ingredient would your idea of
:03:17. > :03:21.food heaven be? I love shrimps and Dover sole. What a combination.
:03:22. > :03:26.The potted shrimps? I love them. And Dover sole is the king of flat
:03:27. > :03:33.fish. What about the dreaded food hell? Coconut in any form. No, thank
:03:34. > :03:40.you! So a tip for the people entering the Great British Bake Off
:03:41. > :03:43.this year, no coconut! So, it's either Dover sole or coconut for
:03:44. > :03:46.Mary. For food heaven I've got an absolute classic dish in mind, dover
:03:47. > :03:50.sole with shrimp and caper butter sauce. The fish is filleted, dusted
:03:51. > :03:53.in flour and pan fried. It's served with a nut butter sauce with brown
:03:54. > :03:56.shrimps, capers, lemon and herbs then finished with some wilted
:03:57. > :04:01.spinach. Or Mary could be having her food hell, coconut. I'm going to
:04:02. > :04:04.turn up the heat and make a vindaloo style salmon curry. I'll cover the
:04:05. > :04:07.fish in a paste made from cumin, coriander, caraway, mustard and
:04:08. > :04:13.chilli then bake it. It's served in a rich coconut sauce with coconut
:04:14. > :04:19.and peanut rice. That will knock me out for a starter! Well you'll have
:04:20. > :04:23.to wait until the end of the show to find out which one she gets. If
:04:24. > :04:27.you'd like the chance to ask a question to any of our chefs today
:04:28. > :04:31.including Mary then call: A few of you will be able to put a question
:04:32. > :04:36.to us, live, a little later on. And if I do get to speak to you I'll
:04:37. > :04:39.also be asking if you want Mary to face either food heaven or food
:04:40. > :04:48.hell. So start thinking. Right, let's cook and up first today is the
:04:49. > :04:54.brilliant Tom Kitchin. So, game burgers on the menu? Yes. We are all
:04:55. > :05:00.about season ality and this is the middle of the game season.
:05:01. > :05:03.You want me to peel the artichokes? Yes.
:05:04. > :05:08.This is for a soup? Yes. So peel the artichoke, chop the
:05:09. > :05:12.onion and sweat it down. We will start to make the soup.
:05:13. > :05:22.And explain the game? We have some grouse. We have mallard, pheasant.
:05:23. > :05:28.You can go, buy the mince from your butcher or the farmer's market. It
:05:29. > :05:35.is like a game pie mix. Is that in equal quantities? A third
:05:36. > :05:39.of the game and the pork fat and belly give it is the moisture.
:05:40. > :05:44.That is essential. Without it would be dry? Without the moisture you are
:05:45. > :05:49.not getting anything. So, here are the or the chokes. They
:05:50. > :05:55.are in lemon water to stop them going brown? Yes, the ox dyings
:05:56. > :06:00.stops them from going brown. They are a bit of a pain to peel.
:06:01. > :06:05.Not really, that is why you gave them to me! Of course.
:06:06. > :06:10.Now I am mixes this with seasoning with sweated down onion and apricot
:06:11. > :06:14.that I chopped as well. I will also put an egg in there.
:06:15. > :06:19.So the egg helps to bind it. Now, we are in December, we still
:06:20. > :06:22.have a bit of the grouse season left.
:06:23. > :06:28.The grouse are getting older. I like to serve the young grouse nice and
:06:29. > :06:32.pink, but they are perfect for pies and burgers.
:06:33. > :06:35.But it is mainly pheasant now? Yes, and partridge is good and the wild
:06:36. > :06:40.duck. But this could be a mixture of
:06:41. > :06:45.whatever you want? There are no rules, but mix it together with
:06:46. > :06:49.really good seasoning. You can make these beforehand. So you are not
:06:50. > :06:54.then stressing about making it. When you first came on the show,
:06:55. > :06:58.many moons ago, you had a Michelin-starred restaurant, now you
:06:59. > :07:05.have a pub? Yes, we have a pub. This is the kind of dish we do in the
:07:06. > :07:08.pub. It is called the Skran and Scally.
:07:09. > :07:18.The skran is the food, and the children we call them scallywags. My
:07:19. > :07:24.wife has designed a little area in the pub for the kids, there are DVDs
:07:25. > :07:30.there and cushions and books. So the mum and dads can have a glass of
:07:31. > :07:35.wine and the kids can play in the corner! So, we are frying off the
:07:36. > :07:42.onions and the artichokes, that is the key to this one? . Yes, then
:07:43. > :07:45.sweat it town with lemon juice and chicken stock.
:07:46. > :07:54.So it is a soup to go with the burgers? Yes, or a fancy veloute!
:07:55. > :07:57.That is what they say in a fancy restaurant.
:07:58. > :08:05.The difference between that and soup is about ?18! So, the burger is
:08:06. > :08:11.going into the mould to shape it. Any thickness. Then pop it out, you
:08:12. > :08:17.have a lovely burger. And recently when I did the flying
:08:18. > :08:20.thing, I know too well how good the produce is in Scotland? It is
:08:21. > :08:25.phenomenal. People think of the game but they
:08:26. > :08:31.don't always think of fruit. You have some of the greatest fruit?
:08:32. > :08:40.Especially the wild fruit. It works with the game. If you wanted to do a
:08:41. > :08:45.quinns or a rowan berry just, it would be delicious. So we fry that
:08:46. > :08:53.off. Then add the chicken stock to the artichokes to maximise the
:08:54. > :09:00.flavour. You are doing the crisps. That give as lovely texture. So
:09:01. > :09:05.slice them thinly and then flour them and deep fry them. Flouring
:09:06. > :09:12.them? Yes, as there is a lot of moisture in the artichoke itself.
:09:13. > :09:17.So you are pan frying the burger, there is one in the oven? Yes, I
:09:18. > :09:23.have one ready here. These take what in the oven? About
:09:24. > :09:33.eight to ten minutes? Yes, eight to ten minutes. Just nicely cooked. Not
:09:34. > :09:38.overcooked. The crisps are OK? Yes. Now the soup.
:09:39. > :09:45.Remember, the onions are in there, the Jerusalem artichokes, lemon and
:09:46. > :09:50.chickon stock. Then when it is touched we add the cream and it goes
:09:51. > :09:55.into the blunder here. Once the lemon is in, you can make
:09:56. > :10:00.this in advance, it will not go off colour? Exactly.
:10:01. > :10:02.If you would like to put your questions to either Tom, Luke or
:10:03. > :10:21.Mary, call us on this number: So, the crisps are fried with just a
:10:22. > :10:28.little bit of colour? Beautiful. Then we get an egg on as well.
:10:29. > :10:31.So the fried egg with this as well? Yes, please.
:10:32. > :10:42.I will do that. I have added an extra ?2. 50 to the
:10:43. > :10:49.dish! And in the soup a touch of cream? Just a touch. It give it is a
:10:50. > :10:55.lovely velvety texture. A touch of salt and pepper.
:10:56. > :11:02.So, people don't often know what to do with artichokes? Yes. It is a
:11:03. > :11:10.really pes ant. It is something we used to throw to the pigs, but it
:11:11. > :11:14.has a gamey flavour, even a nutty flavour.
:11:15. > :11:18.Now, I suppose you can use these as a snack over the Christmas? I was
:11:19. > :11:27.thinking that. It is perfect for thinking of Christmas. People are
:11:28. > :11:34.thinking of canapes, but you can use beetroot and celeriac and parsnips.
:11:35. > :11:41.Now the seasoning to the soup is key? Seasoning. I was often told
:11:42. > :11:55.that the difference between a good dish and a bad dish is salt! That is
:11:56. > :12:03.Pierre Koffman of course! Now we have our burger. That goes in the
:12:04. > :12:11.middle. With the lovely crisps. It is all coming together.
:12:12. > :12:19.A little bit of chive. Here we have the egg. Do you want it through the
:12:20. > :12:24.egg cutter? Yes, please. A little salt and pepper.
:12:25. > :12:30.A drizzle of oil. Look at that. Lovely and seasonal. A
:12:31. > :12:34.perfect egg. Well done. And there we have it.
:12:35. > :12:43.Happy with that? I'm very happy with that.
:12:44. > :12:52.So, what is the name of that? Game burger, fried egg and artichoke soup
:12:53. > :12:57.with crisps! Right, Mary! I'm so nervous by the way. Goodness me.
:12:58. > :13:02.This is pressure! I would be even more nervous with a lemon drizzle
:13:03. > :13:08.cake. He asked me what I would cook with
:13:09. > :13:14.Mary Berry being on, I said not a cake! Tom, it is beautiful. You even
:13:15. > :13:20.trimmed the egg. The rings are so beautiful. You used it to cut the
:13:21. > :13:26.egg and shape your burger. Well, dive in, tell us what you
:13:27. > :13:32.think. It looks excellent.
:13:33. > :13:39.Your are nervous, I am, I have to cook next! What do you think? Once
:13:40. > :13:46.people enjoy the artichokes and use it, every winter they will be using
:13:47. > :13:51.it. It really is fantastic. It is nectar. The burger is just as
:13:52. > :13:59.I like it. If you overcook it, it is hard. This is soft, almost pink.
:14:00. > :14:04.Don't big him up too much! I'm next! We need wine to go with this. Peter
:14:05. > :14:12.Richards has been taking in the sights and the sounds of London. So,
:14:13. > :14:19.what has he chosen to go can Tom's Super Soup! ! I'm at the Tower of
:14:20. > :14:25.London ice-rink, embarrassing myself! But before I get to work, it
:14:26. > :14:36.is time to have a bit of fun and see what these guys can teach me! I
:14:37. > :14:44.think I will stick to the wine! Let's hit the shops! Just when you
:14:45. > :14:49.thought that food could not get any more seasonal, wholesome and
:14:50. > :14:52.delicious, along comes Tom's stunning artichoke and game
:14:53. > :14:59.combination, but it raises a question on the wine front, that is
:15:00. > :15:03.white or red? If you are a confirmed wine drinker, something like this
:15:04. > :15:09.would be lovely, but the game burger comes into its own with the red. The
:15:10. > :15:21.trick is to choose something elegant but savoury. This La Tour is
:15:22. > :15:26.stunning but I have found something even more amazing it is the Corte
:15:27. > :15:30.Ibla Nero d'Avola 2010 from Sicily. Artichokes are known as being a red
:15:31. > :15:37.wine killer, but it depends on the artichoke, how it is prepared. This
:15:38. > :15:42.works fine with this style. It is more complex. It needs the food but
:15:43. > :15:46.the meaty aromas tie in with the game and the liver.
:15:47. > :15:52.Now the richness of the fat and the game here, work well with the dark
:15:53. > :15:57.fruit, the fine but firm tannins and the almost robust sort of rustic
:15:58. > :16:01.style. The creaminess of the soup is complimented but not overwhelmed by
:16:02. > :16:05.the rounded, juicy character. Finally, it is a wine that is
:16:06. > :16:11.versatile and classy enough to cope with the fruitiness of the apricots
:16:12. > :16:17.and the earthy artichokes. So, Tom, another triumph from your kitchen
:16:18. > :16:22.and here is a perfectly matching great-value glass, with compliments
:16:23. > :16:30.to the chef! Cheers indeed. What do you think of this? I was not so sure
:16:31. > :16:33.when we tried it. it. Was 6.00am, chef.
:16:34. > :16:40.What do you think? I do like it, but the game burger is so powerful, it
:16:41. > :16:44.maybe needs something bigger but it has improved.
:16:45. > :16:57.Mary? I find it a little harsh. I find this delicate. It is ddrowning
:16:58. > :17:01.in the flavours. I love the food but getting this to match with the wine
:17:02. > :17:06.is always going to be difficult. Coming up, Luke has a stunning
:17:07. > :17:13.recipe with sea bass, what are you doing with it? I am frying it with
:17:14. > :17:19.samphire, mussels and saffron. That sounds good to me.
:17:20. > :17:31.If you would like to ask a question, call this number: Now, let's meet
:17:32. > :17:36.another of Rick Stein's food heroes. Today he's in Ireland and his first
:17:37. > :17:42.hero is not a man but a market, the English market in Cork! Take a look.
:17:43. > :17:54.I could have made this series in England, Scotland or Wales but I
:17:55. > :18:00.felt I had to come to Ireland. I think that people in government
:18:01. > :18:06.over here, understand the price of the pig! I've been coming to cork
:18:07. > :18:12.for years, it is a great place for the craic. It feels old fashioned
:18:13. > :18:16.but it is not. Normally, the food heroes are cheese makers,
:18:17. > :18:21.pie-makers, brewers, but this time it is not a type of food or person,
:18:22. > :18:34.it is a market. It is the English market in cork. It is the heart of
:18:35. > :18:39.the city. Here it cork -- #k7 cork, this is
:18:40. > :18:43.the most successful market in the whole of Britain and Ireland. Why?
:18:44. > :18:49.Mainly because there is none of what I call the cheap trainer syndrome,
:18:50. > :18:56.you know the stalls that sell nothing but cheap, horrible-looking
:18:57. > :19:01.foot wear. Here it is all food. Every time I come it is even more
:19:02. > :19:07.exciting. It all really works! It is theatre too. The leading players are
:19:08. > :19:11.Paul and Pat O'Connell. My mother was here before me. It is
:19:12. > :19:16.a family tradition. A wonderful market. Superb. You have been
:19:17. > :19:20.around, you have seen a wonderful array of stuff, the cheeses, the
:19:21. > :19:24.fish is obviously as good as anywhere in Europe. We are lucky in
:19:25. > :19:30.the sense that we have a major fishing port near us, and this is
:19:31. > :19:36.all about being back to basics. It is the heart of Cork City.
:19:37. > :19:40.Every time I come here it is busy, that is so exciting.
:19:41. > :19:57.Still not making any money! I know you are not, you poor thing! I have
:19:58. > :20:03.been to this farmer's market here in Middleton. It is a model market,
:20:04. > :20:06.small but perfectly formed. A high proportion of the stuff sold is
:20:07. > :20:11.local. What I really like about it is the fact that the stands are all
:20:12. > :20:16.very attractive. One of the problems with some farmer's markets are that
:20:17. > :20:19.you go there and there are lots of bags with produce in them. Here
:20:20. > :20:23.there is lots of flair. The understanding that you have to sell
:20:24. > :20:27.things. I know a few of the traders here. There is a real sense of
:20:28. > :20:32.community about it. After they have finished at the market they all go
:20:33. > :20:39.and have lunch at a local cafe and eat lovely bowls of steaming Irish
:20:40. > :20:47.stew. It is all very organic and whole and exciting, I think.
:20:48. > :20:54.I have to say, Declan, I couldn't think of a more attractive display
:20:55. > :21:00.of bread than that. It is lovely. Well, it's dujing a hobby. I love
:21:01. > :21:06.making bread. I love having fun with it. My grandfather was obsessive
:21:07. > :21:10.about bread-making. He owned a bit of land in West Cork. He would
:21:11. > :21:17.bring, when I was a child, I would go with him to the local mill with a
:21:18. > :21:20.bag of wheat from his own field. I would have it middle with him, we
:21:21. > :21:27.would take it back and that's what we used to make the bread.
:21:28. > :21:31.I bet you never tasted better. Frank's stall is a jewel with all
:21:32. > :21:37.sorts of smoked fish you can think of. With hot and cold smoked salmon
:21:38. > :21:43.to mackerel and even shellfish, but the most exciting, was the whole
:21:44. > :21:43.eels. When I visited him a couple of years ago,
:21:44. > :21:51.eels. When I visited him a couple of years He showed me how to deal with
:21:52. > :21:55.a whole smoked silver eel. It was utterly delicious.
:21:56. > :21:59.He peeled it like a banana and took the thinnest of slices off the
:22:00. > :22:02.fillet. It makes a brilliant first course.
:22:03. > :22:08.Now look at that smoked eel. It is lovely and moist with fat. Which all
:22:09. > :22:17.good smoked eels should have. I bought it from Frank Hedderman in
:22:18. > :22:22.Middleton Market. He is born to smoke things but nothing more than
:22:23. > :22:26.eel. Talking to Frank, if you can't talk eel, you can't talk about
:22:27. > :22:31.anything else with him. After you start getting into the eel you then
:22:32. > :22:39.talk about love, life, philosophy, the universe and everything but if
:22:40. > :22:43.you can't talk eel, don't bother! I know I have said this before but
:22:44. > :22:48.filleting things on camera is scary. Anything can go wrong and it
:22:49. > :22:52.certainly will, but I think that Frank would be proud of me this
:22:53. > :22:59.time. It is coming off very cleanly. This is for a really good recipe.
:23:00. > :23:04.Seriously, I like eel either with horseradish, or in a salad with
:23:05. > :23:10.potato and crispy bacon. It is lovely. So cut down the middle of
:23:11. > :23:15.the fillet to two thinner fillets. Then cut them about that length to
:23:16. > :23:22.go into the salad. Well this is y's from Ayrshire. You
:23:23. > :23:27.can see easily, that there is no moisture coming out of the bacon at
:23:28. > :23:31.all. Really it is a litmus test of those that we want to film in food
:23:32. > :23:37.heroes and those that we don't. Those that have no moisture in the
:23:38. > :23:41.bake on and those that have lots. Of course the bacon with lots is done
:23:42. > :23:47.so that there is more weight in the bacon and you are paying for water,
:23:48. > :23:53.mainly, and also for the horrible white gunk that comes from the bacon
:23:54. > :23:58.when you are frying it. The potatoes are new. It is best to
:23:59. > :24:03.use a waxy variety so that they hold their shape when you cut them up.
:24:04. > :24:07.Now for the dressing. Firstly a handful of flat leaf parsley. That
:24:08. > :24:12.would be about a tablespoon of parsley. That goes in there.
:24:13. > :24:16.The horseradish goes well with the smoked fish. It goes well with
:24:17. > :24:22.smoked mackerel and the eel as well. Now vinegar. About a teaspoon or so.
:24:23. > :24:30.Then cream. About a tablespoon. Maybe a little more. Some caster
:24:31. > :24:37.sugar. A big pinch and then salt and sugar. Now we whisk that up. It is
:24:38. > :24:41.it. Put the potatoes into a bowl. Turn it over with a dressing. This
:24:42. > :24:47.is the food that I like to find in Ireland. Irish too with the eel and
:24:48. > :24:53.potatoes. I spoon it on to the salad leaves, lamb's lettuce, watercress,
:24:54. > :24:58.sorrel and rocket. Then the eel and the bacon which gives a great text
:24:59. > :25:07.turl finish to the dish. A sprinkle of chives and of course a glass of
:25:08. > :25:16.stout! This week as Mary is here, I thought I would make her a treat Now
:25:17. > :25:21.last week I showed you how to decorate Christmas cakes using
:25:22. > :25:27.caramel dipped fruit and nuts. . This is something that is on my
:25:28. > :25:35.restaurant menu and has been for 20 years. It is a lovely white
:25:36. > :25:42.chocolate cake with mousse. Happy with that? Sounds amazing.
:25:43. > :25:46.Now, this is the milk and this is the cream.
:25:47. > :25:53.Take a small bit of cream, Mary, just a little! Just the shop! Heat
:25:54. > :25:57.it up with the vanilla. That is a spice, so technically a veg or a
:25:58. > :26:03.fruit, so part of your five a day. This counts with this, Mary! I'm
:26:04. > :26:08.adding it all up. There are sultanas as well, that is another one.
:26:09. > :26:13.The seeds in? The whole lot in, the pod as well. I am nervous cooking
:26:14. > :26:18.for you. I looked at your autobiography, where do we even
:26:19. > :26:24.start with Mary Berry? Where do we start on your life? School? ! Not
:26:25. > :26:28.too much, please! I want to talk about school.
:26:29. > :26:32.Cookery was your save your at school.
:26:33. > :26:36.It was. I didn't like the academic subjects, sitting long on a chair,
:26:37. > :26:40.listening. As soon as we had cookery as an option, domestic science it
:26:41. > :26:43.was called then, I loved every bit of it.
:26:44. > :26:50.But you were a terror at school, were you? I was not so good, really.
:26:51. > :26:56.I would wait for break and games. I was a guide. I loved being a guide
:26:57. > :26:59.and a brownie. All of those extra things.
:27:00. > :27:04.And sport, you were good at sport all through your life. That was
:27:05. > :27:10.important to you? Very important. I still like playing tennis now, but
:27:11. > :27:18.it is very social. Not so much running about.
:27:19. > :27:33.So, we have popped in the croissants.
:27:34. > :27:39.So a mixture of butter, egg yolks and whole eggs. So four whole eggs,
:27:40. > :27:44.the rest are egg yolks. Leaving school, writing was a big thing for
:27:45. > :27:50.you? Well I never thought of myself as a journalist. I'm a cook so I
:27:51. > :27:55.write so that people can easily feel I am by their side, holding their
:27:56. > :28:01.hand while they are cooking. Have you had to change your writing
:28:02. > :28:07.skill? Food has evolved. I have seen some of the things you cooked, they
:28:08. > :28:12.were things like cow's bladder? That was for a Georgian programme. I
:28:13. > :28:17.cooked things like udders. I never want to do that again. Sparrows I
:28:18. > :28:20.had to cook. That is what they a teshgs, but give me modern-day
:28:21. > :28:27.cooking every time. So a bit of everything but your
:28:28. > :28:32.forte, where would that lie? Is it the cakes? Where would it be? I
:28:33. > :28:36.think family cooking. And of course I am known for cakes.
:28:37. > :28:42.I love making cakes. I love getting them just right.
:28:43. > :28:49.Not too many ingredients. Well there is not in this! So egg
:28:50. > :28:53.yolks and the sugar in here. Then the cream off the boil and throw in
:28:54. > :28:59.the white chocolate. That melts with the heat? Yes. It
:29:00. > :29:04.will all melt, but the best bit is still to come. This is whisky.
:29:05. > :29:08.It could not be anything but wonderful! I would not like to drive
:29:09. > :29:12.after this lot. We are melting it all together. This
:29:13. > :29:18.is all in your autobiography, and as well, you have written 80-odd cook
:29:19. > :29:23.books, 8 million books sold around the world and your career is going
:29:24. > :29:27.from strength-to-strength. It is a fascinating read. You have had had
:29:28. > :29:33.highs and lows not just in your career but in your personal life. It
:29:34. > :29:42.is like a fairytale? Well, it has a happy ending. I am here in Saturday
:29:43. > :29:49.Kitchen. I am thrilled to be here. Even Strictly! And I can assure you,
:29:50. > :29:53.I will never appear out of a dance -- on a dance floor.
:29:54. > :29:59.That is it. And when you were younger, you were
:30:00. > :30:06.diagnosed with polio? That's right. I was so fortunate. There was an ep
:30:07. > :30:11.demic. All I have is a bet of a funny hand. It means that I can't
:30:12. > :30:16.darn the socks, but I can do everything else.
:30:17. > :30:22.This is the whisky? All of that? ! No, I was going to leave you some. I
:30:23. > :30:28.know what you are like from the Great British Bake Off! Well, Paul
:30:29. > :30:33.Holywood always says that I enjoy my drink, I do.
:30:34. > :30:41.Now this mixture is in here. We pour it into our kroisants.
:30:42. > :30:46.-- croissants. How easy is it writing the autobiography as opposed
:30:47. > :30:52.to the cook books? Was it harder? Once I divided my life into
:30:53. > :30:56.five-year spans, I started collecting photographs and putting
:30:57. > :31:00.them into piles and reminding myself of what happened at that time. It
:31:01. > :31:05.was rather interesting. Halfway through I was enjoying it a lot.
:31:06. > :31:09.There are chapters in your life, it would be fair to say that the
:31:10. > :31:14.chapter now is like a new beginning for Mary? I this I that the chapters
:31:15. > :31:18.in my life, I think when having the children, that was immensely
:31:19. > :31:24.exciting for both my husband and myself. Now I am loving every
:31:25. > :31:29.moment. All sorts of things are cropping up. Of course, the Great
:31:30. > :31:35.British Bake Off I absolutely love judging. Look at that! Yes, lots of
:31:36. > :31:42.icing sugar. That is the key to this. As that is also low in fat.
:31:43. > :31:48.That is the only sugar in it? Well a little more. And a blowtorch. You
:31:49. > :31:57.can put it under the grill but it is better with the blowtorch. The
:31:58. > :32:05.secret is to leave it for 20 minutes before baking it.
:32:06. > :32:14.So once it has soaked, top it up with the liquid.
:32:15. > :32:18.Then bake it low. Cooking it at 300 degrees Fahrenheit.
:32:19. > :32:25.That is about 140 degrees. That is so that the custard does not
:32:26. > :32:32.split and curdle? Yes, or it will not puff up otherwise. And serve
:32:33. > :32:39.this with honeycomb. That is made with warm milk. And also you have a
:32:40. > :32:45.cook book out at the moment? Like I said, 80 cook books. It is fantastic
:32:46. > :32:51.we are going to see a new TV show with you, Mary Berry? ! I am excited
:32:52. > :32:55.about that. Everybody thinks that I bake cakes, but I love the family
:32:56. > :33:00.cooking. It is all about entertaining at home. Six
:33:01. > :33:06.programmes. And it is called Mary Berry Cooks! I say.
:33:07. > :33:12.That is your pudding. The key is don't, whatever you do, put it in
:33:13. > :33:19.the fridge. Then we make our own honeycomb. We do, do we? It is
:33:20. > :33:25.measure sugar. You break it up and put it in the warm milk.
:33:26. > :33:33.Milk or cream? No, just milk. I thought I would tone it down with
:33:34. > :33:40.the milk. Then we take a stick blender... And blend it up. It
:33:41. > :33:51.creates a foam to go on the top. The honeycomb melts into it.
:33:52. > :34:01.Like a honeycomb cappuccino! That would be good as ice-cream? You are
:34:02. > :34:07.good at this, Mary. And so now we have some ice-cream,
:34:08. > :34:12.then some of the warm foam on top. I have to get off the stool. I want
:34:13. > :34:21.to see what is happening. There is the warm foam on the top. A white
:34:22. > :34:27.chocolate and whisky pudding and a shot of whisky to go with it.
:34:28. > :34:31.Just look at that! Of course I could spoon it out. I don't have to cut it
:34:32. > :34:37.like that. You could do but would I go through
:34:38. > :34:42.to the next round? I don't know, taste is what matters.
:34:43. > :34:48.Star baker! Fantastic. Just record that, I can keep playing it back. If
:34:49. > :34:52.there's a skill, dish or technique you'd like me to demonstrate then
:34:53. > :34:56.drop us a line and we'll try and cover it over the coming shows. All
:34:57. > :34:59.the contact details are on the website bbc.co.uk/saturdaykitchen
:35:00. > :35:02.What will I be cooking for Mary at the end of the show? Go go easy, you
:35:03. > :35:07.have to drive after this. It could be her food heaven, Dover
:35:08. > :35:10.sole. The fish is filleted and pan fried then served on a bed of wilted
:35:11. > :35:13.spinach. It comes with a classic brown butter sauce made with
:35:14. > :35:17.shrimps, capers, lemon and herbs. Or Mary could be facing food hell,
:35:18. > :35:20.coconut which I'll use to make spicy salmon vindaloo curry. The salmon is
:35:21. > :35:23.covered in a paste made from cumin, coriander, chilli, garlic and
:35:24. > :35:27.mustard and lots more spices. It's baked and served in a rich coconut
:35:28. > :35:31.sauce with peanut rice on the side. Some of our viewers and the chefs in
:35:32. > :35:35.the studio get to decide Mary's fate today. But you'll have to wait until
:35:36. > :35:38.the end of the show to see the final result. Right, it's time now to
:35:39. > :35:41.begin a culinary journey around China with Ken Hom and Ching-He
:35:42. > :35:54.Huang. They're exploring the country's fascinating food world.
:35:55. > :36:05.They are kicking off in Beijing, with the consequent seven shall
:36:06. > :36:10.Chinese staple, noodles! China is a country of contradictions. Tradition
:36:11. > :36:15.and invasion sit side by side. It is most evidence, here in Beijing.
:36:16. > :36:20.In the north-east corner of the country, it has been the Imperial
:36:21. > :36:25.capital for 800 years. It remains deeply proud of its traditional,
:36:26. > :36:29.culture and cuisine. As it opens up to the world, it is reviewing the
:36:30. > :36:35.secrets with a new culinary confidence. We are beginning with
:36:36. > :36:44.the quintessential Chinese food, noodles! They are a humble, everyday
:36:45. > :36:51.dish, eaten in all regions, but they have a 4,000-year-old history. In
:36:52. > :36:56.Beijing, this ancient craft has been celebrated today centre stage! It is
:36:57. > :37:01.just incredible! I think that they got the concept from the West? The
:37:02. > :37:08.open kitchen. It is spectacular. Yes, watching them work is like an
:37:09. > :37:13.Orchestra. The guy with the block, he looks like he is playing the
:37:14. > :37:17.violin while shaving the noodles. They serve 20 different types of
:37:18. > :37:23.noodles here. These men are masters of them all.
:37:24. > :37:36.To perfect the technique, every year he does this for two hours a day for
:37:37. > :37:46.a year-and-a-half. Oh, my God. That is good.
:37:47. > :37:58.It is good! It's like noodle bullets! OK, so it is kind of like,
:37:59. > :38:03.get in there! I was taught to cook at home by my mother growing up in
:38:04. > :38:08.England. As we travel across China, I'm looking forward to the challenge
:38:09. > :38:11.of Chinese cooking in the feary kitchens, where it is rare to find
:38:12. > :38:18.any women. I love it. The drama, the come
:38:19. > :38:23.ocean, also the excitement as you approach a wok like this, you never
:38:24. > :38:27.know what is going to happen! Throughout our trip we are cooking
:38:28. > :38:32.dishes simple enough to do at home. First is my take on a classic
:38:33. > :38:38.northern noodle recipe. It is the Chinese version of spaghetti
:38:39. > :38:44.Bolognese. It is a meat topping. Delicious and savoury. On top of
:38:45. > :38:49.delicious noodles. Sometimes with a fresh crunchy cucumber. Every region
:38:50. > :38:57.has its own variation of the sauce, but the seven shalls are minced pork
:38:58. > :39:02.and bean piece. This is belly pork. Or five layers of herselfen. Skin,
:39:03. > :39:07.fat, meat, fat again. That is what give it is the flavour.
:39:08. > :39:10.This bit is quite fatty. I'm not going to use it.
:39:11. > :39:16.That's the best bit. It is really oily. You think so?
:39:17. > :39:22.Maybe a little bit. My uncle used to tell me, no fat, no
:39:23. > :39:29.flavour. My dish is a classic stirify of
:39:30. > :39:36.aubergines with mild green chillies. I've been cheffing for 52 years. I
:39:37. > :39:43.started when I was 11 with my uncle. My mother sent me there to keep me
:39:44. > :39:49.out of trouble. The first lesson was mastering a tool that we use. The
:39:50. > :39:54.cleaver blade does it all. From chopping and shredding to slicing
:39:55. > :40:01.and dicing. People fry aubergine. I don't like that so much. Brazing it
:40:02. > :40:06.is nice. It is not so oily. I know, Ching that you don't like it oily
:40:07. > :40:11.either. I have got my wok hot. Ready to put
:40:12. > :40:16.in ginger and garlic. Lots of garlic. I love it.
:40:17. > :40:30.Mild chilli peppers. Aubergine.
:40:31. > :40:34.Stock. Enough to braise it. The key to wok cooking is controlling the
:40:35. > :40:39.heat. It is a delicate dance between the flame and the wok to control the
:40:40. > :40:48.temperature of the oil. It is a skill called breath of the wok. Next
:40:49. > :40:53.in go the blafrmged noodles. Some spring onions and a drizzle of their
:40:54. > :40:56.fragrant chilli oil. It cooks for another minute and it is ready to
:40:57. > :41:01.serve. I love the look of your dish. You
:41:02. > :41:10.know it is rich, it is smoky. You can tell it has the breath of the
:41:11. > :41:18.wok all over it! Now it's my turn at the wok. I'm making my sauce.
:41:19. > :41:29.In with garlic, ginger, leeks, Sichuan pepper in the hot oil
:41:30. > :41:35.together with the belly park. Now with some wine. A little bit of
:41:36. > :41:40.this sweet bean piece. This bean piece is a key ingredient
:41:41. > :41:46.in Beijing cooking. It is a wheat flour fermented soyabean piece with
:41:47. > :41:51.sugar and spices. And a little stock. Good quality pork and chicken
:41:52. > :41:57.stock. Stir the ingredients so they do not burn. The sugars and the
:41:58. > :42:04.sauces to caramelise. Giving it a sweet edge. This wok burner so
:42:05. > :42:10.intense it take as couple of minutes to crisps up the pork. Normally it
:42:11. > :42:16.would need about four minutes. This is served with hand made noodles.
:42:17. > :42:24.Noodles, once they are cooked they need to be ed a little bit. I am
:42:25. > :42:30.going tos to it in sesame and chilli oil. I am putting on the top
:42:31. > :42:35.cucumber, radish and with the delicious meat sauce on the top. It
:42:36. > :42:48.has a lot of flavour. Then some of this savoury oil on top. Then some
:42:49. > :42:52.flowers for beauty. Raw vegetables! It gives a nice
:42:53. > :43:00.contrast to the richness of the sauce and the noodles.
:43:01. > :43:19.Hmm! The aubergine is delicious. It has the barbecue-y flavour. It has
:43:20. > :43:23.been tossed well. There'll be more from Ken and Ching
:43:24. > :43:27.on next week's show. Still to come this morning on Saturday Kitchen
:43:28. > :43:30.Live. Raymond Blanc is in a world of chocolate. First he visits one of
:43:31. > :43:33.the finest chocolatiers in Britain then makes a stunning chocolate
:43:34. > :43:37.delice with coffee foam. With Mary, the Queen of Baking, in the studio
:43:38. > :43:39.today I'm hoping Tom and Luke won't CRUMB-ble under the pressure and
:43:40. > :43:42.instead they'll RISE to the challenge of making a basic
:43:43. > :43:46.three-egg omelette and PROVE their culinary credentials. You can find
:43:47. > :43:49.out as they go head to head in the Great Saturday Kitchen Egg-Off,
:43:50. > :43:51.live, a little later on. Well that's all from us today on Saturday
:43:52. > :44:06.Kitchen Live. And will Mary have her food heaven
:44:07. > :44:12.or food hell? You have to wait until the end of the show to see which one
:44:13. > :44:17.she gets. Now, to the man that is running the
:44:18. > :44:24.fabulous Chewton Glenn chut, it is the brilliant Luke Matthews.
:44:25. > :44:29.What have you got for us? We have a beautiful line-caught sea bass.
:44:30. > :44:32.You can tell the difference from line-bought and shop-bought, the
:44:33. > :44:37.size. Yes, you can use the farm or
:44:38. > :44:40.supplement it with a sea bream if you wanted to.
:44:41. > :44:47.I know you are going to fillet this. You want me to do the... You are
:44:48. > :44:50.making the mussels and I'm going to start with the bass.
:44:51. > :44:57.So this is for a broth to go with the sea bass? It is like two dishes
:44:58. > :45:02.in one. You can eat the broth as soup and then for the luxury, add
:45:03. > :45:08.the piece of fish on the top of it. So we fillet one side of this off.
:45:09. > :45:12.I will start with the mussels. So a bit of shallots in here. Now, it is
:45:13. > :45:18.an interesting part of world where you are. It crosses two counties?
:45:19. > :45:23.Yes, it does indeed. Some of the hotels in Dorset and
:45:24. > :45:26.Hampshire. So yes, it is an interesting situation.
:45:27. > :45:31.And an amazing selection of food there. We are talking sea bass, you
:45:32. > :45:37.can walk from the hotel, see the coast where you get this fro? Yes,
:45:38. > :45:44.and walk the other way, you are in the forest and picking mushrooms.
:45:45. > :45:49.And graphicalliwise, you are on the edge of the New Forest? Yes, between
:45:50. > :45:55.Southampton and Bournemouth, right on the coast.
:45:56. > :46:00.I am pulling the pin bones now. So when the fish is fresh like this,
:46:01. > :46:04.it can be difficult to pull them out, but these are coming out
:46:05. > :46:09.nicely. What about Scotland, do you get sea bass in Scotland? Mainly in
:46:10. > :46:14.the summer, when the sea warms up a bit.
:46:15. > :46:20.When it gets warmer we get the sea bass, the Dover sole and red mullet,
:46:21. > :46:30.which we never used to get. It has migrated to the north? It is
:46:31. > :46:34.interesting. Now a little bit of oil.
:46:35. > :46:39.Heat the pan up with neutral oil. That is rapeseed oil.
:46:40. > :46:44.The hotel has a massive restaurant. How many rooms do you have? 70
:46:45. > :46:52.rooms. And the new tree houses? They are
:46:53. > :46:57.really fantastic. Now we are cooking it as much as we
:46:58. > :47:04.can on the skin. As it is so fresh it is tight, it
:47:05. > :47:09.could go round in a circle and curl up. So hold that down.
:47:10. > :47:14.Now the mussels are nearly there. I will start the sauce.
:47:15. > :47:20.And you are using the bones as well? Yes, no waste there. All of that can
:47:21. > :47:26.be eaten. Freeze those. And for the mussels, to keep the
:47:27. > :47:29.juice? Yes, the secret is in the sauce.
:47:30. > :47:33.The sauce is made completely from the mussel stock. The mussels have a
:47:34. > :47:38.lot of flavour. A little bit of shallot in there. Luke, you must
:47:39. > :47:48.have a few stories about Mr Martin? Back in the day? A young whipper
:47:49. > :47:51.snapper? Keep him cooking! The difficult things is which stories I
:47:52. > :47:56.can say. You can say any of them, or I will
:47:57. > :48:00.leave you here! Most of them are rude. There is the story of when he
:48:01. > :48:05.crashed the car into a lamppost on the first day.
:48:06. > :48:16.Did you visualise this young lad in the pastry turning into this global
:48:17. > :48:22.cooking seven vagus? -- Sensation? I think I always knew that James was
:48:23. > :48:28.special. What, when I ran into the lamppost?
:48:29. > :48:34.Tell us the story. You know what it is like in London.
:48:35. > :48:39.You never see day light. I arrived in Chewton Glenn chut. I drove past
:48:40. > :48:49.the health club. Was it a Fiesta! ? Probably. Driving
:48:50. > :48:55.up the driveway, there was a lady walking down the driveway with not a
:48:56. > :49:00.lot on. I turned around. The lamppost was there. The lamppost hit
:49:01. > :49:07.the stop of the -- top of the car, the car stopped outside of the main
:49:08. > :49:12.entrance. And the lady? She had gone! That's his story, any way.
:49:13. > :49:22.Now the sauce! The sauce is going well. In a minute rewith doing to
:49:23. > :49:27.add some cream. -- We are going to add the cream. We
:49:28. > :49:31.are talking about ingredients. Mushrooms, that is fantastic, the
:49:32. > :49:36.lamb, so many wonderful things it is a great larder to have a place to
:49:37. > :49:41.work from? With people's love of food now, there is so much more call
:49:42. > :49:46.for all of these products. Everyone is getting better at it.
:49:47. > :49:50.But we are very lucky with what we can get.
:49:51. > :49:56.Now the mussels are in there. Now the juice.
:49:57. > :50:01.On there, please. So a little bit of sliced fennel is
:50:02. > :50:09.in there for the sauce as well? Yes and the saffron. Luke, you have
:50:10. > :50:17.samphire. Is there a season for samphire, is it only in the summer?
:50:18. > :50:22.Now it can be farmed all year round. We can get it all year round.
:50:23. > :50:30.I have seen it growing. It is in South Wales on the rocks. You can
:50:31. > :50:35.see it is growing right on the water's edge where the water sprays
:50:36. > :50:40.on the rocks. I saw you picking it.
:50:41. > :50:45.It is fantastic stuff. No need to blanch it? No, you want
:50:46. > :50:48.the crispsness of it. You are cooking the sea bass all on
:50:49. > :50:57.one side. No. I want to get the lovely Crystal
:50:58. > :51:02.Palacy -- crispy skin. That is where all the goodness is.
:51:03. > :51:07.So you have worked many different place but you are classically
:51:08. > :51:16.trained? Yes, this is proper. But it is all about flavour.
:51:17. > :51:26.You don't need any special stocks. It is just stand.
:51:27. > :51:33.Be careful with the samphire. Pick out the centre one as that can be
:51:34. > :51:37.stringy, so pull off the tender bits from the outside.
:51:38. > :51:45.I am going to turn this over and add a touch of butter to finish it off.
:51:46. > :51:52.People don't realise how good mussel stock is. It is delicious.
:51:53. > :51:57.And great for this time of year. And proper decent sized ones.
:51:58. > :52:03.So this is how to finish it with a little bit of butter. Allow it to go
:52:04. > :52:08.a little nut brown colour. And this over the top of the skin.
:52:09. > :52:13.That skin looks very crispy. It is difficult to get a crispy skin.
:52:14. > :52:18.The key is a little bit of oil. Patient, don't turn it over too
:52:19. > :52:22.early. A good pan.
:52:23. > :52:28.When the mussels are in, don't boil it for too long or the mussels will
:52:29. > :52:33.toughen up. You can't to keep them soft.
:52:34. > :52:36.They are not pleasant if they are overcooked.
:52:37. > :52:41.So a lovely bit of fish. Allow the butter to go slightly nut brown.
:52:42. > :52:54.Keep going over the top. It will continue to cook that.
:52:55. > :53:00.Mary's excited! I am. There is also some fresh thyme in
:53:01. > :53:05.the shallots when we cook them. This is finished with a tiny bit of
:53:06. > :53:10.microfennel. So, tell us the name of the dish?
:53:11. > :53:13.That is line caught sea bass with mussels and saffron.
:53:14. > :53:20.A classic. It looks delicious. Thank you.
:53:21. > :53:26.I know that this will taste good. It smells good. Have a seat here. Mary,
:53:27. > :53:31.dive into that. Doesn't that look good. You have the
:53:32. > :53:39.skin crispy. It is difficult. Did I see you pressing it down? That is my
:53:40. > :53:43.bit. When it is that fresh it curls up.
:53:44. > :53:47.Tell us what you think. The key to getting it crispy, you want to eat
:53:48. > :53:54.the skin. Yes. The skin is lovely. And mussels
:53:55. > :53:59.are bang into season. People should be buying them.
:54:00. > :54:05.Definitely. So many things you can do. It is hot.
:54:06. > :54:09.Just nod. There we go. We need wine to go with this. Peter Richards has
:54:10. > :54:12.been out and about in London. What has he chosen to go with Luke's
:54:13. > :54:29.stunning sea bass? From bait Hove tonne the Beatles.
:54:30. > :54:36.Sometimes you cannot beat the classics. I was thinking that as I
:54:37. > :54:41.was enjoying Luke's rich sea bass, but the last thing we want is for
:54:42. > :54:45.the wine to overwhelm or clash with the mussels. So this is the
:54:46. > :54:51.territory of classic, understated European white wine. If you are
:54:52. > :54:59.happy to splash the cash, go for this 2011 Meursault, but one wine
:55:00. > :55:04.draws all of the elements of the dish, it is an old favourite, ladies
:55:05. > :55:09.and gentlemen, I give you Finest Chablis Grande Cuvee 2012. There was
:55:10. > :55:14.a time when Chablis was overpriced and often underwhelming, but it can
:55:15. > :55:18.offer good value it is a versatile wine with food. The best ones
:55:19. > :55:23.combine a freshness with an elegant and creamy texture. That is what we
:55:24. > :55:28.are after here. On the one hand, the tangy
:55:29. > :55:35.crispsness compliments the sea bass and the tomato, but also cleansing
:55:36. > :55:40.the palette between the mouthfuls with the rich salty flavours from
:55:41. > :55:44.the mus ls and the saffron. And the rounded succulence off-sets the
:55:45. > :55:49.acidity with the thyme, butter and cream. And there is a herbal
:55:50. > :55:55.character to tie in with the samphire and fennel. Luke, you have
:55:56. > :56:04.given us a beautiful heart-warming dish. My gift to you is this great
:56:05. > :56:09.warming Chablis. Cheers! I know Mary was diving into that big time. What
:56:10. > :56:13.do you think of the wine? It is great.
:56:14. > :56:18.It is fantastic, isn't it? It is very good at this time in the
:56:19. > :56:21.morning! Now we need simple sensational recipe ideas from this
:56:22. > :56:33.man next. It is Simon Hopkinson. Today he is cooking fennel. Have a
:56:34. > :56:38.look at this. Don't be a creature of habit. Try to
:56:39. > :56:42.expand your vegetable shopping. There are lots of different flavours
:56:43. > :56:49.and textures to discover. Fennel being a case in point.
:56:50. > :56:54.Nice fennel, when you can find it, it is easier to cook than you think.
:56:55. > :56:58.This charming recipe show it is at its best.
:56:59. > :57:05.Fennel is easier to come by than you think. It tastes wonderful when
:57:06. > :57:12.thoughtly prepared. -- thoughtfully prepared. It needs
:57:13. > :57:18.trimming first. Just at the angle on each side so it looks sweet. And
:57:19. > :57:23.trim off its bottom a bit. Chop the fennel in half. Don't throw the
:57:24. > :57:29.stalks. These are added to the pot to intensify the flavour of the
:57:30. > :57:34.dish. First in is the lovely trimmings, they give the sauce a
:57:35. > :57:39.lovely depth of flavour. Lay the pieces in the pot. You want a nice
:57:40. > :57:51.snug fit. A little bit of salt. A grind of
:57:52. > :58:00.pepper. Now dry very mouth. About three
:58:01. > :58:06.tablespoons. To make the sauce tasty, add pastis. It is in the
:58:07. > :58:12.spirits section. If you don't want to use it, add a little more very
:58:13. > :58:18.mouth. It is optional but essential to me. For the fennel to retain its
:58:19. > :58:24.natural taste it is braised best in its juices. Tuck around tin foil, so
:58:25. > :58:29.that the fennel steams. A method that works well. They need an hour
:58:30. > :58:35.in the oven, turned over halfway through. The secret is gentle slow
:58:36. > :58:41.cooking, producing soft, fondant fennel! While it quietly cooks,
:58:42. > :58:47.prepare the parmesan cheese. I like to do my parmesan in a food
:58:48. > :58:51.processor. It is very good. It produces the parmesan that you see
:58:52. > :58:56.traditional in Italian restaurants. That is not just being romantic.
:58:57. > :59:00.There is a were youedriness, a fineness that is nice on the
:59:01. > :59:06.fingers. Once I have done a batch. I pop it in the container, in the
:59:07. > :59:16.freezer and it keeps fresh in there. You always have parmesan ready to
:59:17. > :59:25.hand. So chop it in chunks. I process the parmesan this way as I
:59:26. > :59:31.like a traditional, powedry texture. That is lovely.
:59:32. > :59:35.Just about right. I think if you are going to do something like this to
:59:36. > :59:43.get it how you want, just go all the way. Parmesan cheese is unique. It
:59:44. > :59:54.can only be made in one region in northern Italy. Sps Rommano. All
:59:55. > :00:00.other parmesan cheeses are known as Gra in, a.
:00:01. > :00:06.This parmesan is Cyprused around the city of Palma for several hundreds
:00:07. > :00:12.of years. The process has changed little in all of that time. It is a
:00:13. > :00:19.cheese made with a blend of skimmed cheese and milks.
:00:20. > :00:32.The Kurd is stirred in vats and then cooled. The Kurds are wrapped in --
:00:33. > :00:37.curds are wrapped in lin cloths and then they are put into moulds. It is
:00:38. > :00:43.the quality of the hey eaten by the cows that deeply flavours the
:00:44. > :00:47.parmesan. The young cheese is soaked in a salt solution for up to three
:00:48. > :00:53.years. Parmesan does not like to be rushed! The older the cheese, the
:00:54. > :00:59.fuller its flavour and also more sweet and crumbly the texture. Every
:01:00. > :01:05.wheel is scrupulously checked by a cheese master. A deep hollow note
:01:06. > :01:09.informs him that the cheese is mature and ready to eat. My kitchen
:01:10. > :01:17.is never without a few wedges of parmesan. It is lovely just to
:01:18. > :01:22.nibble on in this recipe today, however, it will melt into the dish
:01:23. > :01:27.beautifully. The smell of fennel as it cooks is one of the most lovely
:01:28. > :01:41.kitchen aromas. It is a very good smell already.
:01:42. > :01:46.Wonderfully soft! Don't allow the fennel to dry out. Cover it with
:01:47. > :01:50.foil, pop it back in the oven and begin the sauce.
:01:51. > :01:55.The fennel tips have done their work, but squeeze out everlast drop
:01:56. > :02:01.of juice that is left. This is precious stuff! You want to extract
:02:02. > :02:05.as much of the flavour out of these bits. It is amazing how much will
:02:06. > :02:11.come ut. Be generous with the parmesan. About five tablespoons
:02:12. > :02:17.should do it. Process it until loose but not too thick, but the
:02:18. > :02:22.consistency of pouring cream. Make sure that every bit of the
:02:23. > :02:29.fennel is covered in the gorgeous sauce. The final touch is just a
:02:30. > :02:38.little more parmesan. As if we haven't had enough already and then
:02:39. > :02:50.put it back into the oven under the grill. Leave that for a few minutes
:02:51. > :02:57.until blistered, golden and very nice! So, braised fennel with butter
:02:58. > :03:03.and parmesan. This little dish is fantastic.
:03:04. > :03:06.It is savoury, it's, I feel, a meal in itself.
:03:07. > :03:12.I actually don't think it needs anything else to get in the way of
:03:13. > :03:17.the purity of the dish. It is as pretty as a picture.
:03:18. > :03:22.It is really, really good. You could even have another
:03:23. > :03:27.sprinkling of parmesan as we love it so.
:03:28. > :03:35.If you have never cooked fennel, please try it.
:03:36. > :03:40.There will be more from Simon on next week's show. It is time to
:03:41. > :03:44.answer your foodie questions. Each caller helps to decide what Mary is
:03:45. > :03:50.eating at the end of the show. Are you full yet? It is all so good.
:03:51. > :03:55.She has eat an lot! First is Mike from gran tham. What is your
:03:56. > :04:01.question? I have pheasant breasts that were frozen. I would like the
:04:02. > :04:11.best way to cook them. Frozen. Well, defrost them. Then I would do an
:04:12. > :04:18.apple and Calvados sauce. So then cook the pheasant in the pan, and
:04:19. > :04:25.then deglaze the pan with the butter, cream and the Calvados and
:04:26. > :04:30.apples. So what dish would you like to see,
:04:31. > :04:34.food heaven or food hell? Food heaven, please.
:04:35. > :04:40.Wendy, what is your question? I would like to ask Mary how she
:04:41. > :04:46.manages to get a sponge cake level? Make the cake and put it in the tin,
:04:47. > :04:52.level it off, don't put it too high in the oven. It will go to a peak.
:04:53. > :04:58.Happy with that? What dish would you like to see, food heaven or food
:04:59. > :05:08.hell? Definitely food heaven. Fiona from Cheltenham are you there?
:05:09. > :05:14.We will go back to her in a minute. We have Smith from Manchester.
:05:15. > :05:25.What is your question? It is for Mary, I am cooking lavender and
:05:26. > :05:32.sponge. I am worried that the lavender is overpowering. Have you
:05:33. > :05:38.got hints to get the plans right? If you think it is overpowering, you
:05:39. > :05:45.can add miles an more sugar. When I use laven dar I use the Lees. If it
:05:46. > :05:48.is too stronged a more a weighing it out.
:05:49. > :05:57.Would you like to see food heaven or food hell? Well, I'm on team Nigella
:05:58. > :06:00.and team Mary, so it has to be food heaven.
:06:01. > :06:04.Fiona, you are back again. What would you like to ask us? I want to
:06:05. > :06:09.do a rib of beer at Christmas. There are just the three of us. My
:06:10. > :06:16.brother-in-law loves his meat well done. I mike mine rare to medium
:06:17. > :06:22.rare. Luke? I think you should cut it in
:06:23. > :06:26.half. Cook one half well done, the other rare and then roast it in the
:06:27. > :06:33.pan with a little bit of vegetable on the bottom. Oil, sealed on each
:06:34. > :06:36.side with salt and pepper and butter.
:06:37. > :06:44.What would you like to see, food heaven or food hell? I love co ke
:06:45. > :06:49.nut but I think that the sole dish is better, so I would like food
:06:50. > :06:56.heaven for Mary. And Deborah, what is your question?
:06:57. > :07:07.I went to my local farmer's market and bought a small wild mallrd duck.
:07:08. > :07:21.-- mallard duck. How can I cook it Roast it whole. Then let it rest.
:07:22. > :07:29.You can take the legs off and take out the breast first, so it does not
:07:30. > :07:34.dry out. Just simple. What would you like to see for Mary
:07:35. > :07:39.at the end? Definitely food heaven. I hate coconut.
:07:40. > :07:43.Right it is time for the omelette challenge. Luke, is there anyone you
:07:44. > :07:48.would like to beat? I just want to get on there.
:07:49. > :08:19.Let's put the clocks on the screens. A three-egg omelette, cooked as fast
:08:20. > :08:24.as you can. Three, two, one, go! Look at the movement in the pan! He
:08:25. > :08:30.has done it. It is quick. See, Mary, it is a wonder how I work
:08:31. > :08:37.on a Sunday! Which bit do I have? That or that? Chef, look! Mary, I
:08:38. > :08:48.can see you are not jumping off your chair to try this one. I'm sorry,
:08:49. > :08:53.Mary! Actually, this one... Mary, what do you think? Well, there is
:08:54. > :09:08.shell and a bit dripping down the side. I this -- I think that is
:09:09. > :09:21.possible. I know you have been practises. --
:09:22. > :09:26.practising. I have spoken to all of the guys in
:09:27. > :09:33.the hotel. You have got on the board, right there.
:09:34. > :09:40.Well done, Luke. You did r ever so well.
:09:41. > :09:49.Tom, you did it? 24.28, but you are not going on the board, but what we
:09:50. > :09:57.have got, this is extra special, ready?ready? " That's, an omelette,
:09:58. > :10:04.it goes in the bin." How cool is that! Right, will Mary get her idea
:10:05. > :10:10.of fen fe -- food heaven or food hell? Well while the chefs decide,
:10:11. > :10:15.we are off to see Raymond Blanc. He is off to visit an ex-employee, who
:10:16. > :10:22.happens to be one of the finest chocolatier in the world. Mary, you
:10:23. > :10:27.will enjoy this. At the heart of every great dish,
:10:28. > :10:32.lies the perfect combination of flavours. The same can be said for
:10:33. > :10:41.the making of fine chocolates. Raymond is on his way to visit an
:10:42. > :10:46.old friend. William Curley at his shop in Richmond. William has been
:10:47. > :10:54.awarded Best British Chock tear for the last three years.
:10:55. > :10:59.Right, hopefully he will see a little bit of his restaurant in our
:11:00. > :11:04.work and it will be lovely to see him.
:11:05. > :11:10.Good morning everyone. Lovely to see you.
:11:11. > :11:14.Great to see you. Congratulations. This is brilliant.
:11:15. > :11:20.This is the first time I have come to see you, but this is great.
:11:21. > :11:25.No! I understand. Why don't you taste the chocolate.
:11:26. > :11:31.Lovely textures. Upstairs is William's test kitchen,
:11:32. > :11:35.where he experiments with different flavours.
:11:36. > :11:40.It is a lovely laboratory. A lovely place to lose yourself and create a
:11:41. > :11:45.new dish. It is fantastic. It is lovely that you are at the
:11:46. > :11:50.shop at last. He is going to make Raymond his award-winning rosemary
:11:51. > :11:55.and olive oil chocolate. So we have the whipping cream. When it comes to
:11:56. > :12:00.the boil we add the fresh rosemary. I allow it to infuse for 20 minutes
:12:01. > :12:04.so the flavour is in the cream and then we emulsify that with the
:12:05. > :12:14.chocolate and the olive oil. We made this one yesterday. We cool it down.
:12:15. > :12:20.Then this morning we have cut it. It is fascinating, how the flavours
:12:21. > :12:23.from hot and warm to cool are so different, but the structures
:12:24. > :12:40.remain. Absolutely.
:12:41. > :12:48.Adam! I asked you this morning about this, I was very clear... Raymond's
:12:49. > :12:53.next recipe is a chocolate delice. A rich dark, nutty tart with a crunchy
:12:54. > :12:59.base. It is like a tart of chocolate. With base. I have used
:13:00. > :13:12.brown flakes. You just crunch them up nicely. Then
:13:13. > :13:19.you have a palinee. You can make it yourself.
:13:20. > :13:25.Praline piece is easy to make. You blitz roasted hazelnuts and
:13:26. > :13:30.caramelise them and add them into the blender.
:13:31. > :13:38.This is so simple, a builder's job. If you are a big builder, it is like
:13:39. > :13:43.doing cement. Voila! This is the base for the tart.
:13:44. > :13:46.It tastes really lovely. Yummy.
:13:47. > :13:51.Place the mixture between the sheets of greaseproof paper and get ready
:13:52. > :13:56.to roll. Adam! Can I have my rolling pin,
:13:57. > :14:15.please. I want a big one. A serious one. That one is too civil!
:14:16. > :14:20.Tresbien. Adam, a palette knife, please. Thank
:14:21. > :14:26.you very much. And that is going to be kept in the
:14:27. > :14:34.fridge. Now, the chocolate. Let's go.
:14:35. > :14:38.Next, the filling for the chocolate tart.
:14:39. > :14:46.I'm going to boil milk and cream together.
:14:47. > :14:54.Here with the eggs. Now the milk. It is rising up. I am
:14:55. > :15:00.going to put over now the eggs. The eggs, the magic of the eggs is
:15:01. > :15:06.binding the cream. Now all I have to do is add the chocolate.
:15:07. > :15:15.Beautiful chocolate. Look at it, voila. For this, Raymond
:15:16. > :15:22.is using a dark chocolate, containing 70% cocoa solids.
:15:23. > :15:31.You see? Beautiful. When the mixture is smooth, pour it
:15:32. > :15:39.into a pastry frame. Then put it in the fridge to set for
:15:40. > :15:43.at least six hours. While the tart sets, prepare the
:15:44. > :15:51.declarations that will transform this simple dish into a work of art.
:15:52. > :15:57.First, make a caramel. Melt sugar in a heavy base pan until it is rich
:15:58. > :16:05.and golden in colour. I want a darker colour to give flavour to the
:16:06. > :16:12.caramel. Put a roasted hazelnut on a cocktail stick, dip it in the
:16:13. > :16:18.caramel and pin it to tack and it will give off a tail. Next a coffee
:16:19. > :16:25.foam. Add the melted gel tin to melted
:16:26. > :16:31.sugar and whisk until frothy. You have the richness in the praline
:16:32. > :16:35.and then the richness in the chocolate. I need something airy and
:16:36. > :16:41.light. Once the tart is set. It is time to
:16:42. > :16:48.decorate. Dust with grated 70% chocolate. Nice with the textures.
:16:49. > :17:10.Just lightly. It is so simple. No sweat.
:17:11. > :17:12.It is just a garnish, very pretty, very danty.
:17:13. > :17:20.Voila. Simple.
:17:21. > :17:26.He is pretty good at that. There will be another great recipe from
:17:27. > :17:31.Raymond next week. It is that time of the show to find out if Mary is
:17:32. > :17:37.facing food heaven or food hell. Food heaven is Dover sole with
:17:38. > :17:40.shrimps and a nut BBC News 24 sauce. A gentlemen's relish, or it could be
:17:41. > :17:46.a salmon vindaloo with coconut and peanut rice. It was never in doubt.
:17:47. > :17:51.These guys have chosen food heaven as well. So let's lose this. I will
:17:52. > :17:57.fillet the Dover sole. There are four fillets on the Dover sole. I am
:17:58. > :18:02.getting the guys to chop the shallots and do the spinach.
:18:03. > :18:09.We fillet the sole. So four fillets on a flat fish. Two on a round fish.
:18:10. > :18:15.Take the knife and the easiest way to describe is to slice through in
:18:16. > :18:22.long cuts. Slicing through like that. You can skin it before. You
:18:23. > :18:28.can skin it whole offer afterwards. So the fillet is on here. Get the
:18:29. > :18:34.knife in. You need one that bends a little.
:18:35. > :18:38.A boning knife? It is a boning knife but over the years it has turned
:18:39. > :18:52.into a filleting knife. The secret is in the slices, really.
:18:53. > :18:57.He is checking on me! Your fishmonger would do that. And good
:18:58. > :19:02.supermarkets will skin and fillet. That is the thing. However it was in
:19:03. > :19:08.the news a supermarket would not fillet a fish as it was too slimy.
:19:09. > :19:11.Health and safety gone mad. Absolutely.
:19:12. > :19:16.So the Dover skin has dark and white skin. Most of the best Dover sole in
:19:17. > :19:23.the WorldComs from in the UK. Hastings! Really? Hastings. That is
:19:24. > :19:28.where the Dover sole comes from. So a knife and going inside here.
:19:29. > :19:34.Hold it and fillet this nicely. Unlike what Luke was doing with the
:19:35. > :19:38.sea bass, two fillets on a bass, there are four on the Dover sole or
:19:39. > :19:42.flat fish. And not a scrap of meat left on the
:19:43. > :19:49.bone. Hopefully not. It is expensive fish.
:19:50. > :19:57.It is the king of flat fish and one thing that chefs love.
:19:58. > :20:02.I think it is the finest fish. Now skin it and hold the skin. The
:20:03. > :20:15.knife does not do anything. It stays where it is. You just wiggle the
:20:16. > :20:27.knife. The skin comes off. The boys are chopping the shallots.
:20:28. > :20:33.Filleting fish live on TV. It does not get any easier! We forgot to
:20:34. > :20:48.tell you about your eeks peernss on TV for the first time, was it not
:20:49. > :20:59.Judith Chalmers? Yes, on Good Afternoon. You know you chefs talk
:21:00. > :21:03.so much and also have to do the job well, but Judith told me for
:21:04. > :21:07.goodness sake smile. I have been smiling ever since.
:21:08. > :21:15.What was the first dish you cooked on television? The first thing I did
:21:16. > :21:20.was a lag Agnar. In those days not a precooked lasagna, you had to cook
:21:21. > :21:29.the pasta in water and then cook it. It was new to Britain. That was in
:21:30. > :21:35.the 7 #0s -- '70s. Now, we need the butter sauce. This
:21:36. > :21:43.is going to get hot. A tiny bit of rapeseed oil.
:21:44. > :21:57.I take the fish. We lose this. Then lightly dust this with flour.
:21:58. > :22:02.Luke is getting the pan hot. I am pan frying the Dover sole fillets.
:22:03. > :22:15.Cooking gently almost without colour. So not so much heat on the
:22:16. > :22:23.pan. In the other pan we have the nut
:22:24. > :22:32.brown butter sauce. And these are the shrimps you love.
:22:33. > :22:38.The French call these crevette. I have seen them on the Merseyside.
:22:39. > :22:43.The lady in the doorway is doing them by hand like lightening.
:22:44. > :22:50.Preparing them. The lemon is in there.
:22:51. > :22:56.It's always good to get somebody else to do it for you, it makes a
:22:57. > :23:04.real mess of your shirt. He bought that shirt for the show! I know,
:23:05. > :23:09.that's why I got him to do this bit. At Neston in the doorway, they would
:23:10. > :23:15.shell the shrimps. The ladies sitting on a chair, I would watch
:23:16. > :23:18.them as ka child. They were picking them like lightening to take the
:23:19. > :23:24.shell off. The French like to eat them whole.
:23:25. > :23:33.Well the shell is soft. So we have the nut brown butter. We
:23:34. > :23:42.are wilting off the spinach. The fish is cooking gently. Don't
:23:43. > :23:49.overcook it. If you do it is ruined. Especially for Mary Berry! You can
:23:50. > :23:52.cook Dover sole on the bone. That is wonderful.
:23:53. > :23:58.So in the new series will we see Dover sole on the menu? That is a
:23:59. > :24:03.bit much. I know I do a lot with salmon. They are all dishes for
:24:04. > :24:07.parties. A buffet party. Supper in the kitchen. All done from home. It
:24:08. > :24:12.is great fun. And the home was an integral part of
:24:13. > :24:20.your career. You built a cookery school from home? Yes, for 12 years.
:24:21. > :24:24.Lucy Young has been helping me for 24 years, and we did it together.
:24:25. > :24:29.I enjoyed it. Fantastic. All of this information
:24:30. > :24:34.and the whole life story is in your autobiography. You can tell us the
:24:35. > :24:41.title, we did not get that out of you? Recipe for Life! There is a lot
:24:42. > :24:47.about Bake Off and all of the things that go on behind the scenes.
:24:48. > :24:55.Too many things, especially on Junior as well! Now we have this
:24:56. > :25:00.gentlemen's relish. I love it. It has Ann choefy piece to it. It is
:25:01. > :25:05.oft be the sort of thing that people do not use it. My granddad used to
:25:06. > :25:11.love it. You were given it for Christmas.
:25:12. > :25:19.Yes! We whisk that in with the strained nut brown butter, the
:25:20. > :25:25.anchovy piece. The lemon juice and the capers. I know you love those.
:25:26. > :25:29.I do. Parsley.
:25:30. > :25:33.And very, very finally chopped shallots and then the shrimps. I
:25:34. > :25:48.know you like these as well. Oh! That is the sauce.
:25:49. > :25:55.This is an old garnish that used to be used in fancy hotels in London.
:25:56. > :25:58.It is a peeled lemon. You peel it by hand with a spoon.
:25:59. > :26:21.That must be difficult. Do you have that at Chewton Glenn
:26:22. > :26:27.chut? -- Chewton Glenn. Now we have that peeled lemon, the spinach, the
:26:28. > :26:34.sole on the top. Then we have the shrimp butter which
:26:35. > :26:38.is the capers and everything else like that.
:26:39. > :26:50.Then the idea of this, you slice the lemon to reveal the flower... It
:26:51. > :26:54.looks like you have done it with a cutter.
:26:55. > :26:57.You can eat the whole lot. There are no seeds in there.
:26:58. > :27:03.There is a little bit of watercress on the side. Put that with it. There
:27:04. > :27:08.you are it. Dover sole for Mary Berry! With your shrimps, with
:27:09. > :27:15.everything else in it and some lemon over the top. Dive into that.
:27:16. > :27:22.Tell us what you think of that one. I will get some wine to go with
:27:23. > :27:26.this. Peter has chosen amazing white wine to go with this. We have Louis
:27:27. > :27:31.Jadot Les Roches Blanches Macon-Villages 2012. Priced at ?8.
:27:32. > :27:38.99. What do you think of that? It's
:27:39. > :27:44.beautifully flavoured. So subtle. You would not say there
:27:45. > :27:48.is anchovy there. It is so subtle. It is absolutely beautiful and
:27:49. > :27:51.light. I don't like mountains. It is beautiful.
:27:52. > :27:58.The fact it has eight kilos of butter in does not matter! I love
:27:59. > :28:03.butter. What is wrong with butter? ! That is the key to it. It has
:28:04. > :28:08.everything you like in terms of the potted shrimps, the mace in it with
:28:09. > :28:11.the black pepper and all of the flavours there.
:28:12. > :28:14.Everything is British! Exactly and the anchovy piece is something that
:28:15. > :28:19.people don't use anymore. It keeps as well.
:28:20. > :28:26.If you buy the Dover sole, get it as fresh as you can. Best of luck with
:28:27. > :28:30.everything. It is all going from strength to strength. Mary Berry, a
:28:31. > :28:36.star. That is all from us on Saturday
:28:37. > :28:39.Kitchen Live. Thanks to Tom Kitchin, Luke Matthews
:28:40. > :28:43.and Mary Berry. Cheers to Peter Richards for the wine choices! Well
:28:44. > :28:46.that's all from us today on Saturday Kitchen Live. Thanks to Tom Kitchin,
:28:47. > :28:49.Luke Matthews and Mary Berry. Cheers to Peter Richards for the wine
:28:50. > :28:51.choices! All of today's recipes are on the website. Go to:
:28:52. > :28:55.bbc.co.uk/saturdaykitchen. Enjoy more great recipes tomorrow morning
:28:56. > :28:59.over on BBC2 at the earlier time of 9am in Best Bites. And we'll be here
:29:00. > :29:02.on BBC1 on Monday afternoon with a brand new series called Christmas
:29:03. > :29:03.Kitchen for the festive season. In the meantime,