08/02/2014 Saturday Kitchen


08/02/2014

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It's time to fire up your appetites! This is Saturday Kitchen Live.

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Welcome to the show! With me in the studio are two top chefs! First the

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man at the helm of an ever-expanding global restaurant empire, the jewel

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in his crown being the Michelin starred Pollen Street Social in

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London. It's Jason Atherton. Next to him is a new face to Saturday

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Kitchen. He's in charge of the award-winning food served at

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Humphry's restaurant inside the magnificent country retreat, Stoke

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Park. It's Chris Wheeler. Good morning to you both. Jason, what are

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you making for us? We are doing a pheasant. Then a roasted pumpkin and

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a bread sauce, but not as you know it, James.

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Not that foamy stuff? No, it is right up your street.

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Chris, what are you doing? I am doing a lovely plate of scallops,

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done in a salad and the scallops are smoked.

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So two different dishes to look forward to. And we've got a line-up

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of fantastic foodie films from the BBC archive too. Today there are

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servings from Rick Stein, Celebrity Masterchef and Ching-He Huang. Now,

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our special guest today brings a touch of Hollywood glamour to the

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show. She's starred in the American version of The Office as well as

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movies such as The Social Network and The Muppets! Her latest film

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Cuban Fury opens this Friday. Welcome to Saturday Kitchen, Rashida

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Jones. Great to see you, on a whistle-stop tour? You are not

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asking me what I am cooking today? ! Well, I think not but how does

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pheasant sound for breakfast? Exciting.

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What time of day is it for you? I have no idea. So any food works.

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So you are on a tour promoting Cuban Fury? I am ing to the UK but a

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bigger tour for Nick Frost. This film is fantastic. It is

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hilarious. . Yes, it is hilarious, it is

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heart-warming. The perfect Valentine's Day treat. Dancing,

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laughing. Now, of course, at the end of

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

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Rashida. It'll either be something based on your favourite ingredient -

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

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our chefs and a few of our viewers to decide which one you get. So,

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what ingredient would your idea of food heaven be? Anything with

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chocolate in it. Is that proper dark chocolate? Yeah,

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I like the dark, rich chocolate. And what about food hell? I'm not

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into nuts and fruits in salad. I don't think it belongs there! I

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don't think so, either! So it's either dark chocolate or fruit and

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nut salad for Rashida. For food heaven I've got a failsafe gluten

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free dessert, an almond and chocolate pot. The chocolate is

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mixed with eggs, ground almonds and cornflour, poured into chocolate

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dusted moulds then baked in the oven. They're served warm with

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banana fritters, ice cream and a quick chocolate sauce. Or Rashida

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could be having her food hell and for this I've combined the fruit and

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nuts with chicken to make a great big salad. Yuck! The chicken is

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poached with celery, carrot and herbs then shredded into a salad

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with spicy roasted pecan nuts and sugar coated grapes. It's finished

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with a few rosemary croutons and a honey mustard dressing. Everything

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you hate in one bowl. It looks kind of nice but I know I

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will not like it. Well you'll have to wait until the

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end of the show to find out which one she gets. If you'd like the

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chance to ask a question to any of our chefs today then call: A few of

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you will be able to put a question to us, live, a little later on. And

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if I do get to speak to you I'll also be asking if you want Rashida

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to face either food heaven or food hell. Hungry? Yes! Good.

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Right, let's cook and up first is a man who's taking a break from his

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total global culinary domination this morning to be with us. It's

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Jason Atherton! A flying visit, no doubt.

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It is, yes. So what are you making? We are

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cooking a pheasant, cooked with a nice roasted pumpkin. Bread sauce,

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make it nice and light. We are going to roast off the meat.

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So simple, then? Yeah, really nice and simple. Something to do at home

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when you have nothing else to do! So you want me to do the granola. Yes,

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all of that, chop it up and chuck it in the oven.

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I mentioned the global domination, where are we? How many restaurants

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this year? The next stop is Skegness! No, it is not.

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It is Hong Kong? We have a new restaurant called the City Social.

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It opens up in about eight weeks' time.

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That was Gary Rhodes' old place? Yes, it was.

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No, now, we have the pheasant here. The season finished on the 1st.

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It has gone. After this, we are finished. So, we

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need a spoon. In goes the hazelnuts.

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And here we have the chicken stock. We have poached this for six

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minutes. You don't want it to boil, just ticking over with thyme, bay

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leaf and garlic in here too. Is this honey you want in here? Yes.

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Any oil? Any oil, really. What, Dukkums? ! No! Come on, James,

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this is a serious show. Sunflower oil or grape seed oil.

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This is looks healthy. Well, you will love it, fine figure

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of a man you are these days. I'm not saying anything.

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I thought we were friends. Well, you are looking very good. I

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saw a magazine. I read it the other day. There was a picture of you on

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page four. You are the sixth, what... ? What are you? Something

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like that. Go on, tell the world what you are.

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I'm a stylish man. You are the sixth trendiest person.

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A style icon. Something like that. Give us some

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style tips! So, now we make the bread sauce.

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How long do you roast the granola for? About 15 minutes, until it

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colours a little. Can you break down to an American what bread sauce is?

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It is bread and milk. That is all it is. Done with onion, cloves and bay

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leaf, but Jason... Is it like a gravy? Is that what we... Sorry. OK,

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it is like a porridge? It is not like porridge. It is like the

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consistency of porridge. You use it as a dressing? Yes, it is served

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with roasted game, but Jason is about to ruin it. What is that? That

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is an aspuma gun. You don't have one of those at home? ! So, the granola

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here with the apricots, the cranberries. All in here? Yes.

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So, this is now for the bread sauce. Here is the bread. Chopped up into

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cubes, nice and small. Now, you have a new cookery show

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out? Yes, My Skichen Rules. That is me and Lorraine Pascale. It

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is easy. We judge people's cooking. A little like the Six Nations,

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England and Wales, Ireland, Scotland... That is like rugby. Yes,

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scrum! Yes, that kind of stuff. They have teams, they compete. They

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are going through the stage of a pop-up restaurant at their home.

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They do a three-course meal. They score each other, like in Come Dine

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With Me, but me and Lorraine get the stienl score. Then after there has

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been some eliminations, we take them around the country cooking.

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And you have more? We have delivered a new book. We are excited about

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that, Social Suffers. -- Suppers.

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We are excited about that. Now, if you can blend the sauce and

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then roast off the pumpkin. You want it pan fried? Yeah, yeah,

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yeah! Come on, James. Get it with it.

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If you would like to put a question to James, call us at this number: A

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bit of butter in that. Happy with that. Then roasted in the

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oven. Happy. There is one in there. It

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takes about 15 minutes to roast it is quite dense the pumpkin.

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So now we are taking this off. Taking the meat off the crown. How

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long did you cook the bread sauce for? Ten minutes. And the poached

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meat? Six minutes. So it is nice and moist.

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And then we will crisps it back up. Game birds, unless wrapped in bacon,

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they can go dry. The great thing about this, is like the perfect

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roast chicken. You can do it with chicken? Yes, and

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Guinea fowl. It is fantastic stuff.

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So, we are going to trim it up there and there.

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Shall I blend the sauce? Yes, please.

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The whole lot in the blender? Yes, everything. Pass it on, then stick

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it in the gas gun, then we are ready to go.

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So in goes the bird. We are putting wild mushrooms with it. In the

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restaurant we do this separately. You are using these little prouts,

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they are like a cross between a sprout and a cabbage. They are

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fantastic. I have used them before. You are browning everything off?

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Yes. Where did you get your inspiration

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from for all of the restaurants? Is that from your travels? Well, it

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comes to you. When you are creating a concept or a restaurant it just

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sort of comes it you. What I want to achieve with it. I know where it is.

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If it is in China, obviously, we look at Italian food working well in

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China. They love the noodles. They love the pasta. So we incorporate

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pasta dishes on the menus. It is depending on where it is. City

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Social is about bringing back a powerhouse dining to the City. It

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will be beautiful. A little Art Deco. Great Gatsby meets modern-day

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London. It will be cool. So, this is the Aspuma gun. Is that

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like a T-shirt gun? ! There is so much stuff down here. Cans of pop

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and all sorts of stuff. Where is my big plate? There it is.

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I will use that one on the counter. Placed there for me! How many

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canisters do you want in? Two? Yes. That is enough.

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Right, so we are now red to plate. On goes the pumpkin. Oh! This is the

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machine of the deafily, this thing. I only brought it on to annoy you.

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It is all yours! I thought last week was enough with the deep fat fryer

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and Ken Hom. I love those sprouts.

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They are looking pretty. They don't take much cooking and look great on

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the plate. There is your granola mix.

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That is great. You are so delicate, James.

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I will give you this. One last sprout and we are ready to

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go. Just give it a tester first. Make sure you have not sabotaged me.

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Ready? That it is. It has worked. Then on goes the bread sauce like

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that. A little sauce on the plate. Very nice.

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That's what it is. Now a little sauce around the plate.

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So, tell us what that is again? Roasted pheasant, bread sauce,

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little tiny baby cabbages and home-made honey granola.

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Easy as that! Very impressive. The idea is that the gun puts a lot

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of air into the sauce. It make it is light. Amazing. A-plus for

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presentation! Dive in. You can make that with the Guinea fowl. The

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chicken. The baby poussins. And the granola adds to the texture.

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When you are preparing the birds, you see the oats, everything that it

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feeds on. Mmm, delicious! We need wine to go with this. We sent our

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wine expert, Peter Richards, to check out one of Team GB's trading

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outposts to pick the wine. Let's see what he has chosen to go with

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Jason's pleasant pheasant. I have come to the unionist

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University of Bath's Sports Training Village. Hope to the British

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bobsleigh and skeleton team. I thought while I was here, I may as

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well give it a go. I mean, how hard can it be? But enough of the Winter

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Olympics, it is time for some wine Olympics! Pheasant, pumpkin, bread

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sauce, Jason's beautiful winter dish uses some of my all-time favourite

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ingredients. I have to make sure that the wine is spot on too. Now we

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need a red. After trying out a fair few styles, I can safely say that

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the best bir far with this is the old favourite with game, the Pinoit

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Noir. Now, if you are looking for this look for something like this,

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Chambertin, but we like to keep things affordable. So with that in

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mind, I have a great wine, it is the Cono Sur Bicicleta Pinot Noir 2012

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from chirly. Pinot Noir fromburg undery can -- from burgundy cab

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tangy, but that is what we need here. The fruit works well with the

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game pheasant and stands up to the sweet hint of the granola. There is

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lots of freshness here, to cut through the richness of the

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wonderful bread sauce. And then a very lovely earthy and herbal

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flavour to work with the pumpkin, thyme, rosemary and the bay leaf.

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So, Jason, a heart warming, nal dish.

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-- seasonal dish and here is a lovely wine to enjoy with it.

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What do you think of this? I think it is really nice. I know the

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vineyard and this goes really well. I'm going, sorry. Get in there, it

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is delicious. Love it. You are enjoying it? ! Loving it.

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What about the bread sauce? Creamy and rich.

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Right, coming up Chris is cooking for us, what are you cooking today?

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I am making smoked scallop salad Nicoise. And you can ask Chris or

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Jason a question if you call this number: Now, let's cross over to

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India for our latest foodie postcard from Rick Stein. He's in Mumbai

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checking out the street food and he's found a stall that uses more

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butter than I do here on Saturday kitchen. Good man! Kipling in his

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poem to Bombay, talks to the people maybe people have always come here

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to the water's edge to get away from the dynamo of the city.

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And that is where lovers go to hold hands but never kiss. It is not

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allowed. I am told by my guide, that most young couples have nowhere to

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go in this very expensive, over populated city, other than here, to

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gaze from the sea, away from the noise of clogged streets and their

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parents' tiny apartments. Here they can talk about their dreams until

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the sun goes down and beyond but they can't kiss, it is not allowed!

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Whilst on the subject of love, this is what the people who come from

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here absolutely adore. It is, I am told, the quintessential Bombay

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dish. It is made with loads of butter, choppedenions and the onions

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are always red in India, unless anyone knows better. Then cumin

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seeds, mashed potatoes, loads of freshly chopped tomatoes and

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marrowfat peas. To me, the indulgence of eating a Bharjee is

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similar to a great hamburger. All about the combination. In this case

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the vegetables, the freshly baked bread and lots of butter. Next, the

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Marsala mix, chilli and coriander powder, salt and then lots of

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chopped coriander. It smells lovely. It is a funny thing to say but it is

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like a very exotic bubble and squeak.

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So what do we do now? You have to get your hands dirty, Rick. Break

:21:54.:21:59.

the bread and scoop up the butter. Break a piece, or leave a little on

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there. You do it, I will cope you. This is

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so exciting. We break a piece and scoop it up,

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butter and all and voila! Wow! This is superb! Who cares about the diet!

:22:27.:22:31.

I'm going to have some fun. Unbelievably lovely.

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I got this dish, which is chicken with apricots from Bombay, Mumbai,

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whichever you prefer. I went to the same restaurant twice, it was that

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good. This was a dish that I had. I asked the manager when it came from,

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he thought it was from Gujarat. That it was a Parsee dish, but like so

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many areas of Bombay, there are so many dishes, mostly coming from

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other parts of India, so for me it is a Bombay dish. Now, I am adding

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some oil and I will temper some spices. I really enjoy doing this.

:23:12.:23:15.

It is something that I have learned in India. You pout the whole spices

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in the hot oil, it infuses the flavour with the flavour more in the

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hol -- hot oil. So, peppercorns, a couple of

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chillies, cardamom and some garlic and ginger.

:23:57.:23:58.

Right, that is browning nicely. So now I will add tomorrowed --

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tomatoes. The recipe says to cook it down until it is syrupy.

:24:07.:24:13.

I will let that come down nicely. Now I will add salt.

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Excuse me if I add more than you think is healthy. A

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teaspoon-and-a-half. A generous teaspoon-and-a-half! Now the dried

:24:26.:24:30.

spices. Firstly turmeric. Probably half a teaspoon. Next some chilli.

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Now some ground coriander, a teaspoon and ground cumin. A

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teaspoon. Then garam Marsala. Let's say a teaspoon-and-a-half. I

:24:44.:24:49.

love my garam Marsala. Stir that. That is getting hot. I don't want

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the powdered spices to burn, so I will add a little bit of water to

:24:56.:25:03.

take, sorry, too much chilli. There we go. That is very nice. Now I'm

:25:04.:25:08.

going to add the chicken. Cook that a little bit. Not brown it but take

:25:09.:25:16.

the pink colour of it. Now I am putting this raw cane sugar into it.

:25:17.:25:21.

It is very nice. I love eating it on its own. So in goes that, but here

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are the dried apricots. Lots of them.

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That gives the dish a lovely sweetness.

:25:31.:25:35.

It is contrasted with the next ingredient, which is vinegar. Now

:25:36.:25:41.

this is toddy vinegar it is made from the sap of the coconut flower.

:25:42.:25:47.

You can use white wine vinegar, of course. A couple of tablespoons of

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that. So it is the sweet and the sourness, that is the real

:25:53.:25:56.

beguillingness of this dish. Finally, we need to add at this

:25:57.:26:02.

stage in the cooking, we need to add water. It just covers that. Stir it

:26:03.:26:08.

in. And that is now going to cook for about 30 minutes.

:26:09.:26:15.

First cover it, to really cook the chicken. Then in the last five to

:26:16.:26:20.

ten minutes, uncover it to reduce it a little bit. I can't find the lid?

:26:21.:26:28.

! There it is, where I left it! See you later.

:26:29.:26:34.

So, after 30 minutes or so, that is perfect. The right consistency. Rich

:26:35.:26:41.

and velvety. Notice I am leaving the whole spices in. That is what they

:26:42.:26:45.

do here, as well as leaving the chicken on the bone. More flavour,

:26:46.:26:49.

they say. That looks so nice it is a lovely colour this one, I think. I

:26:50.:26:57.

will sprinkle on the but now these chips. These are usual in India, but

:26:58.:27:02.

it is so nice. Put them on the top. When you eat the curry, you have the

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crisps, crunchy match stick potatoes. Mmm, it is fab! It

:27:10.:27:19.

certainly is fab. Now, Rashida, with you coming from

:27:20.:27:24.

LA, there are unusual ingredients in the you can? Yes.

:27:25.:27:28.

I will show you a few of them now, but one of which is this... Rhubarb.

:27:29.:27:33.

However this one I used last week on the show. All of the supermarkets

:27:34.:27:39.

nearly sold out of this, but they restocked, so this is drip.

:27:40.:27:56.

Dripping? What Is that, what is that? It is made from beef fat.

:27:57.:28:05.

I am going to make a cake with it. Mmm? Now, the dripping, the soft

:28:06.:28:18.

fruit, the sugar. As you bring it to the boil all of the mixture pumps up

:28:19.:28:23.

the dried fruit. It allows you to make a light cake with it. With

:28:24.:28:29.

gluten-free flour. We have a little bit of nutmeg. We have cinnamon in

:28:30.:28:35.

there as well. A little baking powder. I am combining this

:28:36.:28:40.

together. Firstly, congratulations, Cuban Fury, it is fantastic. I saw

:28:41.:28:45.

is it yesterday. Thank you. Thank you.

:28:46.:28:49.

Nick Frost is in the lead as well. He is wonderful.

:28:50.:28:54.

If you can pick a cast, it is a perfect cast.

:28:55.:28:57.

Agree. All filmed in the UK? It was, yes.

:28:58.:29:02.

And the end scene, that amazing building, where you are learning the

:29:03.:29:07.

salsa. Tell us about it. It's about a guy. Nick Frost is a

:29:08.:29:12.

guy stuck in a dead-end job, but he used to be a great salsa dancer as a

:29:13.:29:18.

kid. He abandoned it as people teased him. I play his new American

:29:19.:29:22.

boss. He finds out that I also have a love of salsa. It ignites his

:29:23.:29:30.

fury, his Cuban fury. So he goes after it.

:29:31.:29:33.

What led you to the script? Was it the comedy aspect? You do some

:29:34.:29:38.

comedy in the US? Was it that? That was the first thing. I am a huge fan

:29:39.:29:43.

of nishg's. I wanted to work with him. I was not wrong. He is the most

:29:44.:29:48.

delightful human being I have had the chance to work with. Then on

:29:49.:29:53.

top, to be given the chance to learn how to dance when you are not really

:29:54.:29:56.

a dancer is a great thing. We are going to talk about the

:29:57.:30:03.

dancing in a nute but let's have a look at the clip.

:30:04.:30:09.

Yes, please. Are you kidding me? ! Argh! Oh,

:30:10.:30:23.

my... Oh, my God! Are you OK? Somebody call an ambulance. No, I'm

:30:24.:30:30.

fine. Don't move.

:30:31.:30:35.

In for two, out for two. Slow down. Was there pastry in this bag? Yes, I

:30:36.:30:40.

had an iced bun. Who wrote that? His name was John

:30:41.:30:49.

Brown. He looks about 10 but he is a little genius. He is not ten! It is

:30:50.:30:54.

a great script. He did an amazing job. And the cast

:30:55.:31:00.

is perfect. Chris O'Dowd, Nick Frost. Olivia Coleman.

:31:01.:31:05.

You are good on the dance floor, how long did it take to do that? I had

:31:06.:31:10.

two months. Nick did airth months. I came in with two months. It was very

:31:11.:31:17.

humbling. As I'm sure, you know! I do know. The production team have

:31:18.:31:23.

been kind. They have got, not a clip, thank goodness. Trust me, I

:31:24.:31:27.

was putting a stop to that one, but they have a picture. This is me

:31:28.:31:33.

doing the salsa... Oh, look at you! Check that out! Very, very sexy.

:31:34.:31:39.

I tried... Just show that again. I tried to put that shirt on. I was

:31:40.:31:44.

going to bring it with me and cook in that shirt today.

:31:45.:31:48.

What? The one she is wearing? ! It would not have made a difference.

:31:49.:31:54.

The one I tried on, there was a bit of fabric missing. And the trousers,

:31:55.:32:00.

they fit in the leg but I have given them to the trendy boy over there.

:32:01.:32:06.

They will fit me. They are for you, you just have to

:32:07.:32:10.

turn them up a bit. It is all about the moves.

:32:11.:32:15.

It is. You have done so much. So much in the US, The Office, The

:32:16.:32:21.

Social Network. You initially trained to go to law school? Was

:32:22.:32:27.

going to go to law school. I was side tracked, but everybody has to

:32:28.:32:29.

rebel. My parents are in the business. My father is a musician,

:32:30.:32:35.

my mum is an actress. That was my way to rebel.

:32:36.:32:40.

Your father is a musician. He just happens to be Quincy Jones! Yes, he

:32:41.:32:49.

is quite a musician! He just plays the violin.

:32:50.:32:55.

Yes, he is kind of a musical genius. And your mum is an actress.

:32:56.:33:09.

Yes, she was in Twin Peaks. It is a cult show.

:33:10.:33:12.

It was massive. And you are on BBC Four on a series?

:33:13.:33:17.

Yes. Tell us what it is about? Is it like

:33:18.:33:23.

the The Office? It is. It is about local government. All of the

:33:24.:33:27.

nonsense that happens in local government. You will get obsessed. I

:33:28.:33:32.

have a feeling. It takes some time and then you will start to fall in

:33:33.:33:36.

love with the characters, then that is it.

:33:37.:33:39.

Right, this is the dripping cake. Oh, that is it? ! Well, you cook it.

:33:40.:33:46.

Personally, I could eat it like this, but this goes into the oven at

:33:47.:33:52.

350 degrees Fahrenheit. Then we have a nice little cake like that. I have

:33:53.:33:59.

made the pan cattior with -- panacotta with vodka, buttermilk and

:34:00.:34:04.

the rhubarb has been roasted off like this. I will turn out the panna

:34:05.:34:08.

cotta. You are a great multitasker. Doing a

:34:09.:34:14.

great job. We are talking, you are doing things... Like that. Then the

:34:15.:34:20.

rhubarb goes on the plate. Ifs that was not enough, together with

:34:21.:34:26.

everything else you do, laws, studies but writing and screenplays?

:34:27.:34:32.

Yes. I wrote a film, it came out here, not for long, it was called

:34:33.:34:48.

Celest and Jesse Forever. Where does your love lie? You have done so much

:34:49.:34:54.

and so much that you continue to do? Is it the comedy acting? I like to

:34:55.:34:59.

keep it interesting. So a little writing, a little acting, a little

:35:00.:35:05.

comedy, a little drama. As long as people let me do things, I will do

:35:06.:35:08.

them. And fewer pure fewer comes out on

:35:09.:35:14.

Valentine's Day? Yes. It is kind of a perfect date movie. Don't you

:35:15.:35:22.

think? I was sat in the cinema by myself.

:35:23.:35:27.

On your own? ! It was cool. Nobody munching or annoying me with

:35:28.:35:30.

popcorn. So the perfect cake.

:35:31.:35:36.

I forgot everything other than the cake. You can eat this with butter.

:35:37.:35:41.

You love butter. I do.

:35:42.:35:43.

Yes, I do. I am getting a sense of that.

:35:44.:35:49.

I was brought up on a pig farm. My family owned a pig farm.

:35:50.:35:56.

But that's how I was brought up to eat grub like this! That's what I

:35:57.:36:05.

keep telling Jason. If ate grub like this, maybe he would get taller.

:36:06.:36:11.

Thank you. That locks really nice. So dive in. That is the dripping

:36:12.:36:20.

cake, the rhubarb, the panna cotta. Mmm, that is very good.

:36:21.:36:26.

So, what are we cooking for Rashida at the end of the show? It could be

:36:27.:36:39.

her food heaven, dark chocolate which I'll use to make a failsafe

:36:40.:36:42.

and gluten free dessert. The chocolate is melted and mixed with

:36:43.:36:44.

ground almonds, cornflour and whipped egg whites then poured into

:36:45.:36:47.

moulds and baked. They're served with banana fritters, ice cream and

:36:48.:36:48.

a quick chocolate sauce. chocolate is melted and mixed with

:36:49.:36:49.

ground almonds, cornflour This is really good. I know that I am

:36:50.:36:53.

sounding surprised! Or Rashida could be facing food hell, fruit and nuts

:36:54.:36:57.

with chicken and lots of other things in a big brunch salad. The

:36:58.:37:00.

chicken is poached with carrots, celery and herbs then shredded and

:37:01.:37:03.

mixed with spicy toasted pecans, sugared grapes and rosemary

:37:04.:37:06.

croutons. It's finished with a honey mustard dressing. Some of our

:37:07.:37:09.

viewers and the chefs in the studio get to decide Rashida's fate today.

:37:10.:37:14.

But you'll have to wait until the end of the show to see the final

:37:15.:37:18.

result. Right, It's time to meet four more Celebrity Masterchef

:37:19.:37:20.

hopefuls as they enter the competition today. To start them off

:37:21.:37:30.

Gregg and John have lined up a very exotic mystery box test! Take a

:37:31.:37:45.

look. Welcome to the MasterChef kitchen. Everybody knows who you

:37:46.:37:48.

are. Now they find out about what you know about cooking.

:37:49.:37:55.

This is the mystery box. Inside the box you have the same ingredients.

:37:56.:37:59.

With those ingredients we would like you to cook for us one plate of

:38:00.:38:04.

food. Ladies and gentlemen, reveal your ingredients.

:38:05.:38:11.

You all have a piece of protein amongstior ingredients. That piece

:38:12.:38:17.

of protein is crocodile. Bot

:38:18.:38:20.

As well as crocodile, the box includes, coconut, sweet potato,

:38:21.:38:32.

mango, tomatoes, spinach, coriander and a selection of chillies.

:38:33.:38:37.

So, there you are. One plate of food, 50 minutes.

:38:38.:38:57.

Ladies and gentlemen, let's cook! Right, that's one thing sorted out.

:38:58.:39:05.

Ade loves to cook a family roast. He started experimenting with cooking

:39:06.:39:09.

as a teenager. I don't suppose you have cooked

:39:10.:39:14.

crocodile? No, never. What does it taste like? Chicken.

:39:15.:39:19.

Any idea what you are cooking for us? No, I am in a funk.

:39:20.:39:25.

Make a plan. Show us skill. Competence.

:39:26.:39:27.

Don't worry about the skill, that is for the chefs.

:39:28.:39:30.

Competence. Can you two grow some hair. I would

:39:31.:39:34.

be happy. Don't you think we look the same?

:39:35.:39:40.

Snoo No! Incredibly, 20 minutes have gone! World champion triple jumper,

:39:41.:39:53.

Phillips Idowu, loves to cook homely food with a Nigerian influence.

:39:54.:39:59.

Phillips, how are you feeling? Nervous. I have never come across a

:40:00.:40:07.

crocodile. Maybe but I would have jumped over it.

:40:08.:40:13.

Which direction are you going in? I am frying the crocodile. I hope it

:40:14.:40:17.

is edible. Phillips, are you fond of cooking?

:40:18.:40:23.

Yeah, I like spicy food. I hope you guys can handle it.

:40:24.:40:27.

Actress, Denise Black, enjoying cooking at home with her daughter.

:40:28.:40:37.

What are you going to cook for us? I think you are going to have this

:40:38.:40:41.

piece of crocodile, that I have never cooked. Imagine it is rich. So

:40:42.:40:47.

I have put the pancetta around it. And I will stir-fry it, but I don't

:40:48.:40:53.

like your pans. And I have burnt something.

:40:54.:40:58.

What sort of cook are you? Amateur. Good luck with your borning and

:40:59.:41:02.

cooking things. Thank you very much! You have 15

:41:03.:41:11.

minutes left. John Thompson is an actor and

:41:12.:41:16.

comedian, who learned to bake with his grand mother.

:41:17.:41:21.

Have you cooked crocodile before? No, I have seen a gator in Florida

:41:22.:41:27.

but never eaten it. What have you done? I have rolled it

:41:28.:41:33.

in egg, deep fried it. It tastes like calamari.

:41:34.:41:37.

I am impressed. Something tells me, you are a good cook.

:41:38.:41:42.

I would like to think that but honestly, I can't believe my

:41:43.:41:50.

friends' hype. You have five minutes left. Five

:41:51.:42:07.

minutes. That's it. The time is up. Your time

:42:08.:42:14.

is up! Denise has wrapped the crocodile in Parma ham. She is

:42:15.:42:18.

serving it on spinach with spring onion and chilli. With sweet potato

:42:19.:42:21.

chips and a tomato and mango salad. Oh, my word. Can we have a saw on

:42:22.:42:36.

this. The crocodile is chewy, but the flavours are good. The bacon

:42:37.:42:42.

really works and so does the hint of chilli, but it is chewy.

:42:43.:42:50.

John has deep-fried strips of the crocodile and made a spring onion

:42:51.:42:56.

and garlic, sweet potato mash, with a chilli and lime dressing.

:42:57.:43:00.

I think your cooking is really good. I think that the concept of the dish

:43:01.:43:03.

is wrong. Yes. But I have to say. I love the

:43:04.:43:10.

sweet potato mash. The crocodile is cooked beautifully. I think you are

:43:11.:43:14.

doing OK. Are you feeling better now, John? Much better! A huge sense

:43:15.:43:21.

of relief. Ade has served his crocodile with fried chilli and

:43:22.:43:28.

peppers. A poe #25i9 combroe -- a potato rosti and a mango and lime

:43:29.:43:33.

dressing. The flavour on the crocodile is

:43:34.:43:38.

good. I give you the benefit of the doubt on the tomato and mango salad.

:43:39.:43:44.

You have basil and lime, working with the tomatoes. It is not that

:43:45.:43:49.

offensive. I think you have a nice presentation. I think that the

:43:50.:43:55.

palate is decent. I think you can cook. I think John thinks you can

:43:56.:44:01.

cook as well. Yes. Phillips has served the crocodile

:44:02.:44:08.

with a sweet potato mash and a sauce.

:44:09.:44:12.

A nice confident smile. I must say, I think you are pleased. I like the

:44:13.:44:17.

presentation. The tomato cream sauce, I would not

:44:18.:44:22.

eat it. It does not belong on the dish, but the crocodile is not

:44:23.:44:27.

chewy. It is moist and has this sharpness from the lime and the tiny

:44:28.:44:33.

bit of spice from the chilli. I am pleased that I like some of this.

:44:34.:44:43.

You are a big bloke to offend! LAUGHTER

:44:44.:44:46.

First round. We understand that nerves play a big part in this. We

:44:47.:44:51.

are going to ask you to have a well-deserved cup of tea. When we

:44:52.:44:57.

bring you back in, we have another tough challenge for you. Off you go.

:44:58.:45:03.

You can see how the celebrities get on when they face one of John's

:45:04.:45:17.

fiendish tests in 20 minutes or so. Still to come this morning on

:45:18.:45:20.

Saturday Kitchen Live. Ching-He Huang has left Ken Hom for a while

:45:21.:45:24.

to explore the Szechuan countryside. After a trip to a Chinese pig farmer

:45:25.:45:28.

she tucks into a piggy feast before making a classic twice cooked pork

:45:29.:45:31.

dish for her hosts that they're not too sure about. Forget the

:45:32.:45:34.

bobsleigh, the ski jump and even the slalom. The real EGG-citement this

:45:35.:45:38.

weekend is seeing Chris and Jason SCRAMBLE their way down our very own

:45:39.:45:40.

Saturday Kitchen EGGs-ticle course as they go head to head in today's

:45:41.:45:44.

Saturday Kitchen omelette challenge. And you can see all the action live

:45:45.:45:49.

a little later on. I have to read this stuff! And will Rashida be

:45:50.:45:53.

facing food heaven, a dark chocolate pot with banana fritters? Or her

:45:54.:45:57.

food hell, a pecan, grape and chicken salad? Right, let's carry on

:45:58.:46:00.

cooking and up next is the man in charge of the stoves at one of the

:46:01.:46:04.

country's most prestigious country retreats, Stoke Park in

:46:05.:46:14.

Buckinghamshire. It's Chris Wheeler. What are we making? We are cooking

:46:15.:46:24.

home-cooked scallops. With tomatoes, peppers and olives. We have found a

:46:25.:46:29.

lucky diver who managed to dive for us and get the hand-dived scallops.

:46:30.:46:35.

Tell us about Stoke Park. It has an amazing history? It was the first

:46:36.:46:39.

ever British sporting club. Obviously since then it has grown

:46:40.:46:44.

and grown. We have an amazing sporting facility. We are tennis

:46:45.:46:52.

courts, a gym, we have Humphry's, the restaurant, banking facilities

:46:53.:46:56.

and an amazing golf course. It is only one of three places in

:46:57.:47:01.

Britain with the five AA stars? That's correct. We won five red

:47:02.:47:09.

stars for the hotel. The Chewton Glen being one and Glen

:47:10.:47:16.

Eagles being the other? That's correct. And this summer we are

:47:17.:47:19.

hosting some events with big concerts. We have Elton John and

:47:20.:47:25.

Katherine Jenkins. So I will be cooking for about 7,000 people that

:47:26.:47:27.

weekend. What I remember it for being famous

:47:28.:47:43.

for is obviously the Bond films. That's right.

:47:44.:47:51.

And remember the film Layer Cake? I made the cake for that.

:47:52.:47:55.

And Bridget Jones. I don know that one! Right, so we

:47:56.:48:08.

have the scallops there. So what is next, the banes? Dr beans? Yes, the

:48:09.:48:26.

beans. And the potatoes are being warmed up and the egg.

:48:27.:48:31.

And we have the tomatoes, we are chopping that in half.

:48:32.:48:34.

Where do you get your inspiration from? You have been at Stoke Park

:48:35.:48:40.

for a number of years now? I have been at Stoke Park for ten years. It

:48:41.:48:44.

is a British club. We try to keep the menus British. So local

:48:45.:48:49.

ingredients is very important. We go to the local farm shops. In England

:48:50.:48:55.

we are lucky, we have amazing local products to use. So we are waiting

:48:56.:49:01.

for the beans. I will cook the scallops, you can make the dressing.

:49:02.:49:05.

Tell us what is in the dressing. We have a thick local natural

:49:06.:49:09.

yoghurt. Before you were at Stoke Park, you

:49:10.:49:21.

worked with a well-known chef? I worked with Novelli.

:49:22.:49:30.

You got a Michelin star with him? Yes, that is correct. Then I went to

:49:31.:49:40.

work for the Four Seasons and Maison Novelli.

:49:41.:49:46.

So in the dressing? Some chopped chives. And caper berries? Yes. And

:49:47.:49:53.

then the olives but put them in last.

:49:54.:49:57.

You are chopping the peppers too? Yes, they go in the pan. Then get

:49:58.:50:03.

the potatoes out. You mentioned this is Nicoise, your

:50:04.:50:09.

verse of it, but it has changed so much as you go further south. Some

:50:10.:50:16.

people use tinned beans as in the small beans, some use the green

:50:17.:50:20.

beans, that kind of stuff. It can vary the recipe? Apparently the

:50:21.:50:26.

English decided to add potatoes. The classic French does not have

:50:27.:50:29.

potatoes. You are probably right there.

:50:30.:50:35.

So we have the quail's eggs. Two minutes exactly.

:50:36.:50:41.

Season this. Then we add the capers. I will lean over you.

:50:42.:50:46.

Get the scallops out. So this is a warm salad that we are

:50:47.:50:50.

making for this one. That's correct. It is a great dish

:50:51.:50:54.

for Valentine's Day. Quick and easy. You can replace the scallops with

:50:55.:50:59.

sea bass or salmon or have it plain if you don't want anything. You can

:51:00.:51:04.

always do a bit of chicken as well. But the secret is to getted

:51:05.:51:11.

hand-dived scallops? Why e, I love the freshness. And with scallops,

:51:12.:51:15.

cook them quickly and get the best quality.

:51:16.:51:23.

Two plates. One with eggs and one without. So we do that one.

:51:24.:51:47.

Then we get our ingredients. Now, of course all of today's studio

:51:48.:51:50.

recipes, including this one from Chris are on the website go to:

:51:51.:51:59.

bbc.co.uk/saturdaykitchen. Then we get the ingredients ready.

:52:00.:52:06.

What is that? ! This is the smoke machine. You switch it on. It has

:52:07.:52:11.

oak chippings in it. There is a fan that blows the smoke. For anyone at

:52:12.:52:16.

home without one of these, what is the alternative? What is that? What

:52:17.:52:25.

is the alternative? Blow into the pot! No, don't do that! I stand by

:52:26.:52:39.

barbecuing. So much drama in the meal! Come on, Chris.

:52:40.:52:50.

Wow. I will just pop the dressing on this

:52:51.:52:53.

one. Happy with that? Ready.

:52:54.:52:59.

Then we leave this for how long? A couple of seconds, until it goes

:53:00.:53:01.

out. Every time on the show! Now I can't

:53:02.:53:06.

see anything! I was going to say, tell us what it is but you can't see

:53:07.:53:11.

it. It is home-smoked, scallop and

:53:12.:53:17.

Nicoise salad. Look at that. I take your word for

:53:18.:53:22.

it. And we get to dive into this one.

:53:23.:53:30.

Which one is which? One is without the egg.

:53:31.:53:36.

Don't lift it yet. I won't. There is a trick to doing this. You have to

:53:37.:53:47.

waft it around a bit. Oh, I like that.

:53:48.:53:55.

Oh! It smells like you have been clubbing in the '80s. Tell us what

:53:56.:53:59.

you think of this one. Dive into this. It is different, but that

:54:00.:54:04.

little amount of smoke is enough. The longer you leave it under, the

:54:05.:54:10.

more smoke it gets. Hmm, very smoky. It is great.

:54:11.:54:21.

It just touches the scallops nicely. Right, we need some wine to go with

:54:22.:54:25.

this. Our expert, Peter Richards has been in Bath this week. So what did

:54:26.:54:30.

he choose to go with Chris's smokin' scallops? Chris' scallops Nicoise is

:54:31.:54:43.

a fabulous antidote to winter weather. A welcome taste of summer.

:54:44.:54:48.

From a wine point of view, we need something versatile. It is the kind

:54:49.:54:53.

of dish you can get different flavours in each mouthful. If you

:54:54.:54:57.

wanted to stay in the summer spirit, go for a provencal rose, like this

:54:58.:55:08.

delicious Mirabeau, but I like an understated juicy white wine. You

:55:09.:55:18.

could go for a Picpoul but I love this, the Coteaux Du Giennois

:55:19.:55:21.

Sauvignon Blanc 2012. This wine is made in the Loire Valley, from the

:55:22.:55:29.

Sauvignon grape variety. Punchy styles work well here but

:55:30.:55:33.

they can risk dominating. This is more restrained. It let's the food

:55:34.:55:38.

shine. Smell it. It is not so over the top it is gently smoky, it ties

:55:39.:55:43.

in well with the lovely smoke that Chris is using here it is a wine

:55:44.:55:50.

that major on the crisps acidity. Not only is that what the scallop

:55:51.:55:55.

needs but it ties in with the tangy tomato and the caper berry. It also

:55:56.:56:01.

has a crunchy herbal quality to it, that works well with the peppers and

:56:02.:56:07.

the beans in the salad. And finally, a wonderful intensity and texture to

:56:08.:56:14.

cope with the salty olives and the mouth-watering egg. So, Chris, a

:56:15.:56:19.

beautiful, elegant wine for a beautiful, original Nicoise. Cheers!

:56:20.:56:24.

Cheers indeed. Another great wine choice.

:56:25.:56:28.

Excellent wine. Happy with that? Yeah, it is great.

:56:29.:56:37.

Diving in Yes! Right, let's get back to Celebrity Masterchef where Gregg

:56:38.:56:40.

and John have another challenge lined up for the contestants. This

:56:41.:56:55.

time it's a palate test. This is the ate test. I will ask them to

:56:56.:56:59.

identify as many ingredients as possible.

:57:00.:57:05.

John's dish is Indian spiced chicken meatballs with pap Delhi pasta.

:57:06.:57:11.

Firstly, the spiced meatballs themselves. A good teaspoon of

:57:12.:57:20.

spice, cumin seed, fennel seed, coriander and lots of cardamom.

:57:21.:57:23.

Toasting the spices to release the flavour. I will fry these. So there

:57:24.:57:30.

are the toasted spices. You grind the spices. The last thing you want

:57:31.:57:35.

is huge lumps the spice. Now the turmeric. There is a lot of spice in

:57:36.:57:39.

there. Because it is going to be with pasta. So it must be well

:57:40.:57:44.

flavoured. To keep any meatball moist you need bread. Soak your

:57:45.:57:52.

breadcrumbs in milk. The bread goes in with the onions and the spices.

:57:53.:57:56.

That's the flavours base for the meatballs. Diced chicken and your

:57:57.:58:02.

flavouring. Add to that some coriander, parsley, mint and or

:58:03.:58:11.

Ghana ow. . These may be the most flavoured meatballs have I tasted.

:58:12.:58:16.

While that cooks our pasta. We give our celebs a lump of pastior dough

:58:17.:58:22.

and ask them to roll it out. What pasta shapes are you cutting?

:58:23.:58:30.

Nice and wide? Now, boiling water, the pasta goes in.

:58:31.:58:34.

How long are you cooking the pasta for? About a minute and a half.

:58:35.:58:40.

If they have never cooked fresh pasta, there is a danger to overcook

:58:41.:58:44.

it. And then lime pickle. I love this

:58:45.:58:51.

stuff. And then cream. Hmm, coating everything. Look at

:58:52.:58:55.

that And then to go on top some fresh

:58:56.:59:03.

herbs, or beganedow, mint, coriander and parsley. This is my Indian

:59:04.:59:11.

spiced meatballs with cream and pasta.

:59:12.:59:16.

Let's get them in. This is a palate test. I have made

:59:17.:59:21.

you a dish. All you have to do is taste that dish and write down for

:59:22.:59:26.

us what you believe is in it. Taste away.

:59:27.:59:36.

I know a nice dish when I taste it. That is one. That is really nice.

:59:37.:59:41.

Nice flavours, but a subtle heat, after burn on it.

:59:42.:59:49.

I want to learn how to cook it. Now you've tasted it, we want you to

:59:50.:59:57.

cook it. Oh! Underneath the cloths on your -- bench, you will find all

:59:58.:00:06.

of the ingredients that John used to make that dish, plus some that he

:00:07.:00:09.

didn't use. Sneaky! All you need to do now is

:00:10.:00:16.

cook like John Torode. 50 minutes. Off you go.

:00:17.:00:21.

The ingredients have been separated into groups.

:00:22.:00:26.

Those to make the pasta and sauce, including hot lime pickle which is

:00:27.:00:30.

used and parmesan cheese, which is not.

:00:31.:00:36.

The herbs and the spices and the protein to make the meatballs.

:00:37.:00:41.

Including chicken, which is correct, and pork and beef mince, which are

:00:42.:00:48.

not. I can taste the fresh herbs. Then I

:00:49.:00:54.

saw the dried spices and I thought, oh, no. Do you know what I mean? I

:00:55.:01:04.

am still not sure if that is right. It's not that.

:01:05.:01:10.

20 minutes left, guys. 30 minutes gone. 20 minutes left.

:01:11.:01:26.

Last five minutes. I would really like to see pasta in bowls. That's

:01:27.:01:31.

it. You're finished. You are finished! Bring your plates

:01:32.:01:46.

up. What we asked you to cook were my

:01:47.:01:57.

spiced chicken meatballs... Oh! With a multitude of spices and a cream

:01:58.:02:09.

and lime pickle sauce. Phillips, let's have a look at

:02:10.:02:15.

yours. We wanted chicken, you used the pork. A little more sauce would

:02:16.:02:20.

have been good so it coats all of the pasta and the flavours go in it.

:02:21.:02:26.

I like your dish but it is nothing like John's dish. There is a

:02:27.:02:30.

sweetness, and the sauce has cheese in it. John's did not have parmesan.

:02:31.:02:37.

Right, Ade, let's have a look at these. It looks a little anaemic.

:02:38.:02:43.

There is no colour on it. We have the warmth of the spice. The

:02:44.:02:50.

aniseed, the crispy sweet pork meatballs, that is about all I have

:02:51.:02:55.

got. It is not a dead loss, but the infusion of chilli in boiled cream

:02:56.:02:59.

is something that I have not seen in a very long time! John, the

:03:00.:03:10.

meatballs are a great flavour. The pasta sauce is good, but the pasta

:03:11.:03:17.

and the sauce is too thick. Denise. There is not a lot of pasta

:03:18.:03:23.

here, is there? That is because my pasta is horrible. I didn't want to

:03:24.:03:28.

subject you to it. It was too thick? Yes.

:03:29.:03:32.

Congratulations, you are the only person in the whole room to use

:03:33.:03:37.

chicken. Thank you very much. You have lots and lots of lime pickles

:03:38.:03:41.

running through the sauce it has a proper kick in the chins and a punch

:03:42.:03:50.

in the gob. I enjoyed that. No matter how well

:03:51.:03:56.

or badly you think you have done, we have just started. The next time I

:03:57.:04:02.

see you, you are in for a real treat. Thank you very much.

:04:03.:04:11.

Next week's 'treat' is to cook for the students of Kingston University!

:04:12.:04:15.

Right, it's time to answer a few of your foodie questions. Each caller

:04:16.:04:18.

will also help us decide what Rashida will be eating at the end of

:04:19.:04:22.

the show. So who do we have first on the line? We have Dave from Preston.

:04:23.:04:29.

What is your question for us? I am cooking duck. I would like a

:04:30.:04:37.

different sauce to duck with orange. I would make a red wine jus. Season

:04:38.:04:44.

it with blackberries. It goes very well with the duck.

:04:45.:04:51.

You can do it with star anise, some water and sugar and blend it.

:04:52.:04:56.

Together with the berries. What dish at the end of the show?

:04:57.:05:03.

Heaven, please. Thank you, Dave! Ryan from Scotland. What is your

:05:04.:05:08.

question for us? I have friends for dinner tonight. I have pork

:05:09.:05:12.

shoulder. I wonder what to do with it. First make a rub. Garlic,

:05:13.:05:22.

rosemary, thyme rub it all over, stick it on a bed of vegetables. Put

:05:23.:05:27.

it in the oven really slow. Really, really slow. Drain the vegetables

:05:28.:05:33.

off. You can use them. Mashed with potato and cabbage and some space,

:05:34.:05:39.

serve it on the side with nice pork gravy.

:05:40.:05:43.

Even a whole carrot peeled. The pork shoulder wants to cook for at least

:05:44.:05:49.

five hours. At least. Really slow. And then go to the pub after you put

:05:50.:05:54.

it in the oven! What dish would you like to see, food heaven or food

:05:55.:06:01.

hell? Heaven. I love you, Ryan! Pat from the Wirral, what is your

:06:02.:06:07.

question? I have a pack of langoustine tails.

:06:08.:06:12.

Are they peeled? No, they are frozen.

:06:13.:06:15.

Firstly, cook them. Don't overcook them. Boiling water, with salt, 35

:06:16.:06:23.

to 45 seconds. Then out and ice cold water and peel them. Then what? Pat

:06:24.:06:31.

you have a nice high disposable income to have language Steins. So

:06:32.:06:37.

quickly pan fry them. With a nice bit of salad. Some citrus works

:06:38.:06:45.

well. Even soft fruits. Even a prawn cocktail. Mayonnaise

:06:46.:06:53.

milked with tomato ketchup and brandy.

:06:54.:06:58.

Yes, definitely. Marie-Rose. What dish at the end of the show

:06:59.:07:03.

would you like to see? Definitely heaven.

:07:04.:07:10.

Thank you! So, it is time for the omelette challenge.

:07:11.:07:13.

Chris, who would you like to beat? I just don't want to go in the bin.

:07:14.:07:19.

I always go in the bin. No, I don't put you in the bin.

:07:20.:07:25.

Well, maybe. Are you ready? Three, two, one, go.

:07:26.:07:51.

It is quick, Jason. Chris is going to blame the pan!

:07:52.:08:01.

What just happened? He cooked an omelette.

:08:02.:08:06.

I don't know if you can describe these as omelettes, can you? It

:08:07.:08:10.

depends on where you live. Do you think this is... Come on,

:08:11.:08:18.

James, don't be fussy. Is this a time challenge? Yes. What the trick

:08:19.:08:22.

is, or what they have not told you is that this is really how to make

:08:23.:08:26.

me ill for the weekend. Oh! I had a sabotaged pan! Don't

:08:27.:08:38.

blame the pan. Right, Chris... You did it, quite

:08:39.:08:49.

quick, actually. You did it in 37.2. I say quick but looking down here it

:08:50.:08:55.

is not really quick. You did it down here, somewhere. There you go.

:08:56.:09:05.

Jason Atherton? Where is the bin? Am I going to pick myself out of the

:09:06.:09:10.

bin. He is not going to put it up. You did it in 18. 96 seconds. To be

:09:11.:09:17.

honest, that is actually an omelette. I am putting you here. So

:09:18.:09:22.

Tom Kerridge goes down here. Oh, boy! Get in there.

:09:23.:09:30.

Snuchlt you're in the pan! Yes, he is fourth. Wow! There you go. That

:09:31.:09:39.

is the highest you have ever been in your life. Gotcha! People have just

:09:40.:09:45.

got that! So will Rashida get her food heaven, dark chocolate pots

:09:46.:09:48.

with sauteed bananas? Or her food hell, a mixed salad with candied

:09:49.:09:52.

grapes, spicy pecans and poached chicken. Chris and Jason will make

:09:53.:09:55.

their choices whilst we continue our exploration of Chinese food with Ken

:09:56.:10:00.

Hom and Ching-He Huang. Well actually, this week it's just Ching

:10:01.:10:04.

and she's heading off to a Sichuan pig farm for a feast of pork. I

:10:05.:10:08.

suspect Ken took one look at the weather and headed back to the hotel

:10:09.:10:12.

bar with a bottle of Burgundy to keep warm! Wise man. The climate

:10:13.:10:19.

maybe more damp but it is contributing to the area as it is so

:10:20.:10:28.

fertile, but it is known as the land of abundance. It is not only crops,

:10:29.:10:43.

it also provides some of the country's largest amount of pork.

:10:44.:10:50.

This farmer is different to those in the region. Because his pigs are or

:10:51.:10:55.

beganic. Nearly three-quarters of all of the

:10:56.:10:59.

meat eat no-one China is pork. To the Chinese, pigs symbolise vir

:11:00.:11:09.

ality. Traditionally, they are always an important part of everyday

:11:10.:11:11.

life. Wow, they are hungry. Although the

:11:12.:11:18.

Chinese eat every part of the pig, they still get through nearly 2

:11:19.:11:22.

million a day. With so much pressure to churn out pork, or beganic

:11:23.:11:27.

farming has not been a priority. So I am happy to discovers that Mr Ping

:11:28.:11:32.

is obsessive about his pig's well being. He produces and mixes his own

:11:33.:11:38.

feed. He has a rad call and an unusual approach to their health.

:11:39.:11:48.

TRANSLATION: I can't believe that they eat so

:11:49.:11:55.

well! Mr Ping's business started slowly.

:11:56.:11:58.

But in the last five years, due to safety scares and expanding

:11:59.:12:05.

middle-class, the or can Gibbing food industry has quadrupled.

:12:06.:12:15.

-- or beganic. He has invited me to visit his house

:12:16.:12:23.

and his wife and eat some supper. Mrs Ping prepared a selection of

:12:24.:12:27.

different cuts of pork, boiled for 30 minutes. Before I cook, she wants

:12:28.:12:32.

to show me some classic home-style dishes. Starting with a much-priced

:12:33.:12:36.

cold salad. The pig's ear, people don't like it

:12:37.:13:11.

in Great Britain but here it is really prized.

:13:12.:13:15.

Before it can be eaten, the pig's ear salad must skoek for a couple of

:13:16.:13:20.

hours in the spicy dressing, which is of course made with chillies and

:13:21.:13:28.

Sichuan pepper. For all of the activity, it looks like I am in for

:13:29.:13:35.

more than the simple supper I was expecting. Mrs Ping is preparing a

:13:36.:13:40.

feast using every part of the pig! This is like a bridge pork of --

:13:41.:13:46.

rib. It is a wonderful way of steaming. There is water on the base

:13:47.:13:51.

with a plate over the top. For her next dish, Mrs Ping is making a

:13:52.:13:56.

local speciality. Cherry pork, made with soy sauce, a mix of caramelised

:13:57.:13:59.

sugar and a touch of vinegar. Oh, it is juicy! Really tender and

:14:00.:14:21.

very sweet. I'm planning to cook my host a dish

:14:22.:14:29.

using more of the delicious belly. A Sichuan classic using twice-cooked

:14:30.:14:40.

pork. Mr And Mrs Ping are clearly

:14:41.:14:44.

particular about their food. They are both concerned that I will not

:14:45.:14:45.

stick to the traditional recipe. The light is used for saltiness, the

:14:46.:15:05.

dark is used for colour to caramel it. There are many different

:15:06.:15:12.

variations, Mrs Ping likes to use the dark soy sauce, but I like to

:15:13.:15:18.

mix the light and the dark. For my version of the dish, I am starting

:15:19.:15:23.

with fermented black beans, mixing with chilli bean piece and frying

:15:24.:15:29.

the mixture in hot oil. Twice-cooked pork is a stir-fry dish, using

:15:30.:15:34.

slices of pork belly that have been boiled for half an hour.

:15:35.:15:40.

I am going to add a little dark soy sauce.

:15:41.:15:43.

And then a little bit of the light as well.

:15:44.:15:49.

A little bit of sugar. The last ingredient in, as they only need a

:15:50.:15:56.

minute or so, are the sprin onions. -- spring onions.

:15:57.:16:03.

I hope they are going to enjoy this. He is so proud of the Sichuan

:16:04.:16:20.

classic version of this dish, this is not good enough for him!

:16:21.:16:42.

He says it is OK. It is salty but it is the not the real thing. Mr Peng

:16:43.:16:53.

says it is good. Mrs Peng has made so many classic

:16:54.:17:01.

Sichuan pork dishes, each using a different cooking method. It looks

:17:02.:17:13.

amazing, all of the dishes together. This is Mr Peng's daughter. I will

:17:14.:17:19.

ask her what she thinks of my twice-cooked pork.

:17:20.:17:26.

She says it is good. It has a good taste. At least someone likes it!

:17:27.:17:38.

There's no pleasing some people! Right, it's time to find out whether

:17:39.:17:41.

Rashida is facing either food heaven or food hell. Your food heaven would

:17:42.:17:50.

all this dark chocolate which I'll turn into a failsafe chocolate

:17:51.:17:53.

fondant made with ground almonds and cornflour. It's served with sauteed

:17:54.:17:56.

bananas, ice cream and a quick chocolate sauce. Or you could be

:17:57.:17:59.

facing your food hell, a salad made from poached chicken, spicy roasted

:18:00.:18:02.

pecans, candied grapes and it's finished with a creamy honey mustard

:18:03.:18:12.

dressing. What do you think you are going to get? I am hoping for heaven

:18:13.:18:16.

but it could be hell. It was never going to be that! Get

:18:17.:18:22.

rid of that. You have your heaven. So, throw all of this chocolate in.

:18:23.:18:32.

Yeah! Now throw in the butter. More butter! Well, on this show! Now

:18:33.:18:38.

melt this down. Then we create the fritters. For that we are using corn

:18:39.:18:46.

flour -- cornflour. Mixed together with sparkling water. That will be

:18:47.:18:52.

for the fritters. I will prepare the moulds here.

:18:53.:18:58.

How can I be useful? Butter the moulds.

:18:59.:19:04.

I can do that. Now grate the chocolate fine. Better

:19:05.:19:11.

to do it on paper. It is static, it never comes off the plate. So do it

:19:12.:19:17.

on paper, it is easier to use. Butter the moulds. Really well. Then

:19:18.:19:23.

pour the chocolate into the moulds. Probably two. That is enough for us.

:19:24.:19:27.

So with all of your work, do you get time to cook at home? I do, but it

:19:28.:19:32.

is simple. Straightforward cooking for me. What is the trademark

:19:33.:19:38.

Rashida dish? Stir-fry. That's the one.

:19:39.:19:43.

Yes, I can throw anything into it. I part from chocolate.

:19:44.:19:49.

Well, we'll see! You never know. So the idea is that if you mix this

:19:50.:19:53.

together. We want it to melt nicely. I will make a chocolate sauce out of

:19:54.:19:57.

this. We are going to use water. I will

:19:58.:20:03.

use sugar. A little bit of sugar. Make a stock syrup quickly and then

:20:04.:20:08.

throw in the chocolate. Take it off the heat, it will basically stir

:20:09.:20:13.

down. So when you are ready with the fritters, guys, if you can do that,

:20:14.:20:19.

it would be great. Who wouldn't like that? ! I'm sorry,

:20:20.:20:23.

look at that. It looks good.

:20:24.:20:29.

So, two mixes. I will whip up egg whites.

:20:30.:20:39.

We use the egg yolks for one. And when all of the chocolate and the

:20:40.:20:45.

butter is melted, then we can throw in the sugar to the egg yolks.

:20:46.:20:53.

That is the chocolate fondant part of it.

:20:54.:20:59.

I think we are good. The ban -- the banana fritters are

:21:00.:21:08.

on. Now we get the sugar caramelised for this.

:21:09.:21:11.

See the concentration on your face there! I don't want to mess it up.

:21:12.:21:23.

It is heaven, you know! So mix this together and then pour the chocolate

:21:24.:21:28.

on. Pour it on to the egg yolks mixed

:21:29.:21:35.

together. The egg whites are mixed up as well. The fritters are

:21:36.:21:39.

happening over there. If we mix this together. You can do it. Throw in

:21:40.:21:44.

the almonds. Throw in the cornflour. Keep mixing.

:21:45.:22:07.

Then what we do now is fold in the egg whites that Jason has done

:22:08.:22:12.

nicely. Quickly fold them in. You must be quick with that. You want

:22:13.:22:19.

the air in but you don't want to mess around and leave them out of

:22:20.:22:25.

the oven for too long. Once the mixture is like that, pour it in.

:22:26.:22:36.

You leave room for it to rise? No, you have chocolate truffles that go

:22:37.:22:43.

in the centre. Then we pour this over the top.

:22:44.:22:49.

Oh! So you get the chocolate melted in the centre? That's the idea.

:22:50.:22:56.

Then pop them in the fridge. Then from the fridge they need to

:22:57.:23:01.

cook for eight minutes. The fritters come out and we are nearly there.

:23:02.:23:12.

So, Cuban Fury, after it, are you keeping up the dancing? I try. I try

:23:13.:23:18.

to do it when I can. I went to the premiere. All of the great dancers

:23:19.:23:25.

in the film were dancing. I felt a little intimidated.

:23:26.:23:27.

What about you? There are certain elements to take from it, certain

:23:28.:23:35.

things you don't. I wonder, I remember watching the film and saw

:23:36.:23:40.

Nick shafing his chest. That is the worst of it and then even worse than

:23:41.:23:53.

that, I had to go for a spray tan. Lauft -- You can laugh, but they

:23:54.:24:03.

used a litre on me. Jason, have you ever had a spray

:24:04.:24:09.

tan? I get a thimble. They used a litre on me. I woke in

:24:10.:24:16.

the morning, it was like I was a dead body decomposed in the bed. It

:24:17.:24:24.

was horrendous. It left me mentally scarred.

:24:25.:24:27.

It was the last time you have ever done that? Never again.

:24:28.:24:34.

If you can take the fond ants for me.

:24:35.:24:43.

Now the ice-cream. We take the iced bananas.

:24:44.:24:55.

I like this recipe it is a good one. Are going to make the ice-cream. All

:24:56.:25:00.

you use is vanilla like that and buttermilk.

:25:01.:25:07.

In goes the sesame seeds. These are the fritters, so the caramel, the

:25:08.:25:14.

fritters go into the caramel with the cease me seeds. Rolled around in

:25:15.:25:22.

the mixture. Then to seal it all and stop it from cooking, put it in iced

:25:23.:25:34.

cold water. It stops it from cooking. Meanwhile, the ice cleem.

:25:35.:26:00.

Blitz it. -- ice cream.

:26:01.:26:04.

You are making that work hard today! We need a bit of double cream. Keep

:26:05.:26:23.

going. It has all gone wrong.

:26:24.:26:32.

Just keep it going. It is nearly there. Right we have the sauce, we

:26:33.:26:43.

have our fondant. Don't break the machine! Leave the machine!

:26:44.:26:54.

Chocolate fondant. Lift this out. How are we doing? It's getting

:26:55.:26:59.

there. So, like next Tuesday, we will have

:27:00.:27:03.

ice-cream. That's OK, Football Focus starts

:27:04.:27:08.

soon! We have time. That's the sauce to go with that.

:27:09.:27:13.

The fritters, the ice cold fritters. We are nearly there.

:27:14.:27:31.

Wow! GQ Man of the Year, here! But not here.

:27:32.:27:40.

I know. Shall we go for a cup of tea? It is

:27:41.:27:53.

nearly ready! I can do stuff trendy, you see? I can't dress trendy, I

:27:54.:28:00.

went to one of your shops, the only thing that I could fit into was a

:28:01.:28:05.

pair of socks. There you go, Rashida. Instant ice-cream. And the

:28:06.:28:14.

hot fondant. Can I break into it? Off you go.

:28:15.:28:19.

To go with this, Peter has chosen a Croix Milhas Rivesaltes Ambre. It is

:28:20.:28:25.

from Tesco. Priced at ?4. 99. Are you happy with that? Yes! Delicious.

:28:26.:28:32.

How cool you can make ice-cream that quickly.

:28:33.:28:36.

And remember Cuban Fury is out on Valentine's Day. At a cinema near

:28:37.:28:39.

you. Go see it.

:28:40.:28:44.

Well that's all from us today on Saturday Kitchen Live. Thanks to

:28:45.:28:47.

Jason Atherton, Chris Wheeler and Rashida Jones. Cheers to Peter

:28:48.:28:50.

Richards for the wine choices! All of today's recipes are on the

:28:51.:28:53.

website. Go to: bbc.co.uk/saturdaykitchen. You can

:28:54.:28:55.

enjoy more of our Best Bites tomorrow morning at 11:00 on BBC2.

:28:56.:28:58.

In the meantime, have a great day and enjoy the rest of your weekend.

:28:59.:29:00.

Bye for now.

:29:01.:29:03.

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