:00:09. > :00:19.Good morning. The sun has arrived. We are celebrating with world-class
:00:19. > :00:35.
:00:36. > :00:42.summertime cooking. This is Saturday the studio are two top chefs. First
:00:42. > :00:47.a woman who uses her culinary skill and Italian heritage to create the
:00:47. > :00:52.modern European menu at the top London restaurant, Murano. It is the
:00:52. > :00:57.brilliant, Angela Hartnett. Next a man that represents the red rose of
:00:57. > :01:04.Lancashire. With his empire of northern restaurants, it is Nigel
:01:04. > :01:13.Haworth. Good morning to you both! Angela you are cooking first, what
:01:13. > :01:16.is on the menu? I am doing all vegetarian. A lovely bean salad,
:01:16. > :01:23.flatbread and grilled aubergine. A lot of chopping.
:01:23. > :01:31.A lot of work for you, James. You have Guinea fowl on the menu?
:01:31. > :01:39.Yes, served with boos berries, and St George mushrooms, served with a
:01:39. > :01:46.sorrel sauce. The summer progressing, so these are all in
:01:46. > :01:49.season. The usual line-up of foodie films, Rick Stein, new episodes of
:01:49. > :01:56.Celebrity MasterChef and the incredible Raymond Blanc. Now, to be
:01:56. > :02:01.honest, I'm nervous about today's special guests, he she is not known
:02:01. > :02:07.for pulling punches when it comes to telling people what she thinks, it
:02:07. > :02:11.is the fabulous, Ann Widdecombe! Now, I said you were a dancer too
:02:11. > :02:17.but there are no wires today? never a dancer.
:02:17. > :02:21.You are frightened of heights? have a terrible height phobia.
:02:21. > :02:24.What made you do that, then? Something called the competitive
:02:24. > :02:29.instinct. It is competitive.
:02:29. > :02:34.You have to stay in. Given that I was not exactly dancing, we had to
:02:34. > :02:40.do something to keep the interest up. Anton suggested the flying.
:02:40. > :02:46.Well it was great fun watching. At the end of today's programme, I will
:02:46. > :02:49.cook either something based on food heaven or food hell. Based on your
:02:49. > :02:55.favourite ingredient, food heaven fen, or the nightmare ingredient,
:02:55. > :03:00.food hell. It is up to the chefs and the viewers to decide what you could
:03:00. > :03:05.be eating, so, food heaven, what would it be? Strawberries.
:03:05. > :03:11.Wonderful, wonderful, strawberries. Sounds good to me. What about the
:03:11. > :03:19.dreaded food hell? Shellfish. It is the fiddly parts? It is the
:03:19. > :03:25.taste of shellfish. Urgh! There you go, it is either strawberries or
:03:25. > :03:29.shellfish. I will combine for your food heaven,
:03:29. > :03:33.a meringue. A Pavlova. With strawberries,
:03:33. > :03:39.whipped cream and melted white chocolate with fresh strawberries.
:03:39. > :03:44.It is coated in a sticky glaze and finished off with hot caramel on the
:03:44. > :03:52.top. How does it sound? Heaven.
:03:52. > :04:01.Or the food hell, this time from Spain a seafood paella sn.
:04:01. > :04:07.Oh! It will include prawns, hakes, mussels, clams. Left to cook with
:04:07. > :04:15.peas and rice on the top. You have to wait until the end of the show to
:04:15. > :04:19.see which one she gets. If you would like to call us today, ring this
:04:19. > :04:25.number on: You can put your questions to us live later on. If
:04:25. > :04:31.you do get to speak with us, I will be asking if Ann Widdecombe should
:04:31. > :04:38.get food heaven or food hell. Are you ready to eat? As long as it is
:04:38. > :04:41.not paella? Well, cooking first it is the fabulous Angela Hartnett. On
:04:41. > :04:48.the menu for you, three different the menu for you, three different
:04:48. > :04:52.dishes? Yes, three different dishes. What is this, then? This is a
:04:52. > :04:58.Mediterranean mezze. It is all of the stuff you love to eat in the
:04:58. > :05:03.summer. It is holiday food. You go away. Lovely olive oil and
:05:03. > :05:08.vegetables. This is the Italian influence coming
:05:08. > :05:13.sn in? Yes, a little bit, but so many chefs have great ideas. They
:05:13. > :05:18.are doing fabulous things with the vegetables. It is great.
:05:18. > :05:26.So, we are putting the aubergines on, a little bit of oil and a little
:05:26. > :05:31.bit of salt. On the grill there. I am -- I am making a dressing here
:05:31. > :05:37.for the salad of beans. These can ul be adapted slightly. If
:05:37. > :05:42.you have basil, tomatoes, you can do something with that. It is a great
:05:42. > :05:48.way of using stuff in the larder that is left over. Especially with
:05:48. > :05:53.the chickpeas as well. So spices? We have chilli, sumack
:05:53. > :06:00.and cumin. So a little bit of oil in the pan to toast those off with the
:06:00. > :06:05.oil and then add pea chickpeas as well. We hold a little bit of the
:06:05. > :06:13.sumack powder. It has been a busy year for you, you
:06:13. > :06:20.have the restaurant in the New Forest? Yes, it is myself and the
:06:20. > :06:27.chef there, Luke Holder and the company is the staff. We have made
:06:27. > :06:29.it a team effort there. You have been down to see us, we
:06:29. > :06:36.made the film there. Absolutely.
:06:36. > :06:45.It is starting on Monday in two weeks. It is on every night for two
:06:45. > :06:49.weeks. So we filmed in ewood. You did the amazing dessert. I was doing
:06:49. > :06:56.pasta in the sun it is great. It show what is cooking is about. It is
:06:56. > :07:01.not just about fancy techniques but basic proper desserts, and great
:07:01. > :07:09.pasta. A chance for them to show their skills.
:07:09. > :07:14.Proper cooking? Yes. It was great to do. As it was the Roux scholarship,
:07:14. > :07:20.there were many great chef there is. Furly, Raymond Blanc there.
:07:20. > :07:30.And drew Furly was the first? was. What was the name of your
:07:30. > :07:32.
:07:32. > :07:42.dessert? It was Gateux St Hommery. I thought, what was that? It is a
:07:42. > :07:43.
:07:43. > :07:50.cake named after the pastry saint of pastry cooks. It was a choux pastry
:07:50. > :07:58.dessert. With cream, that... We had to do that with no recipe.
:07:58. > :08:04.I was a bit cruel. Did they make puff pastry as well? Yes.
:08:04. > :08:09.I am lost, where am I? This is for the beans, that is for the
:08:09. > :08:19.chickpeas. So what do you have in there?
:08:19. > :08:22.
:08:22. > :08:26.cumin, Chile, and sumack -- chilli. I am adding golden raisins, pine
:08:26. > :08:31.nuts and toasted breadcrumb breadcrumbs also.
:08:31. > :08:35.We mentioned the restaurant in the New Forest but it is Murano where
:08:35. > :08:41.you are based in Central London? Thafrjts is going well. It is like
:08:41. > :08:47.anything it is the team. I have great guys there. The head chef,
:08:47. > :08:53.Diego. The sue chef. I can't do this without them being there. You look
:08:53. > :08:58.after the team, make sure that they have a good time as well.
:08:58. > :09:01.London never creases to amaze me. It is just going and going.
:09:01. > :09:05.I can't believe how many good restaurant there is are, but food is
:09:05. > :09:10.the thing. The great thing about London, we are getting lots of
:09:10. > :09:16.neighbourhood restaurants. It is not like before where you had to go in
:09:16. > :09:21.to Central London ve Covent Garden. Everyone has lots of local
:09:21. > :09:25.restaurants now as well. Right, so the aubergines are done.
:09:25. > :09:34.You want them nice and soft. I will move this plate over this
:09:34. > :09:39.way. So the dressing for this one in here, we have the mustard,
:09:39. > :09:45.vinegar... And oil. And also put them on top like this
:09:45. > :09:48.so that the heat of the aubergines carry on cooking. They are so lovely
:09:48. > :09:53.aubergines, they are beautiful grilled like this fresh it is
:09:53. > :10:00.fantastic. Right, I will get the flatbreads
:10:00. > :10:06.going on as well? I do, James. I like to see you work. I saw all of
:10:06. > :10:12.the work on the Roux scholarship. I was there whipping my cream, but now
:10:12. > :10:16.I'm getting my own back on you. So, I am spraingling the pine nuts
:10:16. > :10:20.and the breadcrumbs on the aubergines there. You can smell the
:10:20. > :10:24.garlic too, that is great. Finished off with a touch of mint and
:10:24. > :10:29.parsley. That will have a bit of crumbled feta on there. Finished
:10:30. > :10:37.with oil and vinegar. That is one dish. What is in here?In the dough
:10:37. > :10:43.here it is literally a touch of flour. Some make it without yeast
:10:43. > :10:50.but I add a little. Let it prove up, a hot pan, or you can do it in the
:10:50. > :10:56.oef on or on a griddle pan. Exactly. You want the blistered effect. We
:10:56. > :11:00.have yoghurt here too. The idea is that you have the dough and then you
:11:01. > :11:04.feed through, having it all together, eating it. Add a little
:11:04. > :11:14.chilli powder on top. This dough has proved for about an
:11:14. > :11:16.
:11:16. > :11:20.hour? Yeah, an hour-and-a-half. See how it bubbles up? You want it like
:11:20. > :11:28.that Did you want a vegetarian breakfast,
:11:28. > :11:33.Nigel? I would love to! Anne and I are salivating.
:11:33. > :11:42.If you would like to put your questions to the chefs today, call
:11:42. > :11:48.this number: Right you have black pepper in here.
:11:48. > :11:52.Salt in this one. Then the final thing with those, we are putting a
:11:52. > :12:00.lovely soft-boiled egg on top as well. A little salt, a little
:12:00. > :12:07.pepper. Then we cut our sour dough. I will give you that.
:12:07. > :12:11.Give that a really nice toss. The secret to make a great bean
:12:11. > :12:21.salad, as you have done it perfectly, James is to season them
:12:21. > :12:22.
:12:22. > :12:27.when they are hot. They absorb the vinegar, oil and chilli flavours.
:12:27. > :12:31.Then we put our sour dough there. A little bit of yoghurt and the little
:12:31. > :12:41.eggs on top. And another one on there.
:12:41. > :12:43.
:12:43. > :12:52.Perfect. Generous portion! Give us the name
:12:52. > :12:57.of this, then? We are calling it mezze platter with flatbread.
:12:57. > :13:03.Did you put the vinegar on the top? A little bit, yeah. I always forget
:13:04. > :13:13.something. something.
:13:13. > :13:19.know where you start with this one. Do you start on the left or the
:13:19. > :13:27.right? I'm not sure. That looks lovely. I love mezze and
:13:27. > :13:35.sitting outside in the open. Either in Greece, Italy, or
:13:35. > :13:44.wherever, and enjoying mezze! the car park in Clapham! Dive in.
:13:44. > :13:50.Those were not dried chickpeas? can use dried or tinned. You can use
:13:50. > :13:54.anything. That is very good. Happy with that? I love the summer
:13:54. > :14:02.beans. Especially when they are warm.
:14:02. > :14:05.That is the key to any vegetable. Serve it at the right temperature. I
:14:05. > :14:09.hate tomato salads served from the fridge.
:14:10. > :14:14.That was my won. We sent our wine expert Peter Richards to the
:14:14. > :14:23.Midlands. Will his choice for Angela's marvellous mezze be out of
:14:23. > :14:31.this world? Take a look at this. I'm at the National Space Centre in
:14:31. > :14:41.Leicester, but before I head out to find great wines it is time for some
:14:41. > :15:00.
:15:00. > :15:06.Sometimes when I'm choosing wine, I find it helpful to be led by the
:15:06. > :15:10.feel of the dish as the individual ingredients. Angela's meza is
:15:10. > :15:15.summery, wholesome, bursting with flavour. You can imagine yourself
:15:15. > :15:20.eating it in the shimmering Mediterranean sunshine. That for me
:15:20. > :15:25.means one thing and one thing only, so, close your ears, James it is
:15:25. > :15:31.rose! Anything Mediterranean themed will work well. Turkey and Greece
:15:31. > :15:36.are make making fantastic pink wine or there is is a great value Spanish
:15:36. > :15:38.number, but I have a beautiful wine from the hills in northern Italy it
:15:38. > :15:44.is the gorgeous, Monferrato Chiaretto.
:15:44. > :15:49.As well as being refreshing, rose can be very versatile with food that
:15:49. > :15:54.is exactly what we need here. Angela's mezze is not short on
:15:54. > :15:59.flavour. When you smell this wine it is scented and seductive. That is
:15:59. > :16:05.the most important thing. It is fresh and it is tangy. Which
:16:05. > :16:11.we need to tie in with the zingy flavours of the beans, the mint and
:16:11. > :16:17.the tomatoes. It is dry but sturdy. So it copes with the fuller flavours
:16:17. > :16:23.of the aubergines and feta. Finally it is subtle and succulent, like any
:16:23. > :16:28.good rose should be. That mean it is works with the chilli, raisins and
:16:28. > :16:34.yoghurt. Angela, I know that rose is not everyone's cup of tea but here
:16:34. > :16:41.is a grown-up and great-value wine to go with your delicious mezze.
:16:41. > :16:50.See, I am trying it. You are not a rose fan, James?
:16:50. > :16:57.really, no. We call this rose collapso! What do
:16:57. > :17:02.you think? This is dry it is acidic, I prefer. Whether it matches, quite,
:17:02. > :17:06.you could do with a little sweetness for all of the spice. I think a lot
:17:06. > :17:12.of sparkle and sweetness. I don't find that this works.
:17:12. > :17:20.There is a lot of flavours going on with that. Too many.
:17:20. > :17:26.Three against one, I tried! Ow rose it is all yours.
:17:26. > :17:31.Coming up, Nigel has a great British bird for us, Guinea fowl. What are
:17:31. > :17:39.you doing with it? Yes the skin, the sunflower seeds bashed in there.
:17:39. > :17:46.Then a lovely herb and sorrel sauce. St George mushrooms and to give it
:17:46. > :17:51.edge some new season gooseberries. Sounds good.
:17:51. > :18:01.Now we are going to meet up with Rick Stein. He is travelling on a
:18:01. > :18:17.
:18:17. > :18:22.barge in France. First he is meeting I've never been here before,
:18:22. > :18:24.You slip gently right into the centre of a town.
:18:24. > :18:28.In this case, it's Moissac, famous for its fruit and its freshwater fish from the river Tarn.
:18:28. > :18:30.The food writer Kate Hill, who I met further downstream, calls the canal "the long village".
:18:30. > :18:36.It may stretch for 300 miles or so,- but the people who use it all the time know everybody along the way.
:18:36. > :18:40.Bernard, Michel and Julie greet the lock-keepers, bridge operators and bar owners like old friends,
:18:40. > :18:41.which they are.
:18:42. > :18:45.I'm told that people have given up their houses for life on a barge,
:18:45. > :18:48.pootling up and down the canals of France.
:18:48. > :18:49.I'm beginning to understand why.
:18:50. > :18:57.See you later.
:18:58. > :18:59.Blimey.
:18:59. > :19:00.What defines barge life?
:19:00. > :19:05.Well, some would say this was an over-the-top Noddy boat. But it's quite sweet.
:19:05. > :19:08.Look at those flowers there with the umbrellas and the roof garden above.
:19:08. > :19:13.And mum and dad sitting at the front at the bow of the boat, watching the world go by.
:19:13. > :19:17.Yeah, not quite my style.
:19:17. > :19:20.Now this is more my idea of barge life.
:19:20. > :19:22.Yeah, I like that.
:19:22. > :19:23.Ah, excusez-moi.
:19:23. > :19:25.Parlez-vous anglais?
:19:25. > :19:28.A little. A little? Erm...
:19:28. > :19:30.I like your boat.
:19:30. > :19:34.Tell me about barge life.
:19:34. > :19:37.It's a different way of life.
:19:37. > :19:40.You have a small house, but you h
:19:40. > :19:44.because every time you move you've got a different place.
:19:44. > :19:47.So you don't need to take your flowers with you? No.
:19:47. > :19:52.No, I don't have flowers. I don't know how to take care of flowers.
:19:52. > :19:58.When I looked in your boat I saw all the cooking equipment and I thought, "They must be French."
:19:58. > :20:01.We do like cooking in France. I
:20:01. > :20:04.Especially in this area as well.
:20:04. > :20:08.Is it really good produce? Yeah, you know, foie gras, confit.
:20:08. > :20:11.Much foie gras. Thank you very much.
:20:11. > :20:13.You're welcome.
:20:13. > :20:15.I had to do the touristy bit.
:20:15. > :20:18.I promised Bernard I'd go and see the abbey cloisters.
:20:18. > :20:21.He said they're an important way point for the pilgrims
:20:21. > :20:28.on their way down south to Santiago de Compostella in Spain.
:20:28. > :20:34.But my main interest in coming to Moissac is a fruit that's grown in the surrounding hills.
:20:34. > :20:39.We're not far from Moissac, and that's where the best fruit in the whole of France comes from.
:20:39. > :20:42.To me, the best fruit are cherries.
:20:42. > :20:45.Just look at these branches, groaning with the weight of fruit.
:20:45. > :20:50.Over here, we've got apricots and they're going to be ready in a couple of weeks or so.
:20:50. > :20:54.Excuse me while I eat another cherry.
:20:54. > :20:56.But down there...
:20:56. > :20:59.you see that strange tractor and contraption in the distance,
:20:59. > :21:03.that is the most important crop in the area, Quercy melons.
:21:03. > :21:05.It's the first melons of the season.
:21:05. > :21:09.And this is day one for all the Dussac family, but Nicolas is the only one that speaks English.
:21:09. > :21:11.You know you can see the yellow leaf here. Oh, I see.
:21:11. > :21:14.If you can see a patch of yellower leaves, you know it's riper.
:21:14. > :21:16.If you push here, you can see the break. Ah, yeah.
:21:16. > :21:18.All right. I'm cutting the tail.
:21:18. > :21:20.It's a heavy one. What, for its size?
:21:20. > :21:23.Yeah, for it's size it's very heavy.
:21:23. > :21:25.And you can see the straight, very strong...
:21:25. > :21:28.Defined. Yeah.And not too green.
:21:28. > :21:32.Yeah, because here, if you see this one,
:21:32. > :21:36.it's more green, just between, it can broken. I see, yeah.
:21:36. > :21:38.I love the way you're so careful with the melons. They mean so much to you.
:21:38. > :21:39.We put them on the box
:21:39. > :21:42.because you can push only one near on the other one... One layer.
:21:42. > :21:44.People picking on the other way, on the other part of France,
:21:44. > :21:50.put them in a big box, bin, you know, and they smash together.
:21:50. > :21:55.So you can do a big quality with this kind of box.
:21:55. > :21:58.I had to use my special form of telepathy that would prompt them
:21:58. > :22:02.to ask me if I'd like to taste one of these delicious sweet melons.
:22:02. > :22:06.And my answer would be, not half!
:22:06. > :22:10.Lovely colour, wow, look at that!
:22:10. > :22:20.Let's try some then.
:22:20. > :22:23.Fantastic.
:22:24. > :22:27.Mmm.
:22:27. > :22:31.That's just the south west of France in a bite.
:22:31. > :22:34.It's sunshine,
:22:34. > :22:41.it's honey, honey sweetness, delicious.
:22:41. > :22:44.Nicolas was saying they've hit the jackpot with this particular crop
:22:44. > :22:47.because all the other growers planted their melons
:22:47. > :22:50.about two weeks earlier than they did, in March,
:22:50. > :22:53.and unfortunately everybody else was hit by a frost
:22:53. > :22:56.so that, in fact, although they planted later,
:22:56. > :22:58.they're the only ones around with a really good crop,
:22:58. > :23:04.so they got top prices and just hit the jackpot.
:23:04. > :23:09.Nothing beats a ripe melon picked early in the morning in the field where it was grown.
:23:09. > :23:12.But this is a really good way to serve melon at home.
:23:12. > :23:15.Melons, I think, have had some pretty bad luck in the past
:23:15. > :23:19.in the way they've been treated by us chefs.
:23:19. > :23:24.We make those horrid chilled balls from them, covered in raspberry or kiwi fruit coulis,
:23:25. > :23:30.or they're more commonly had with the inevitable dried piece of Parma ham. I've had lots of those.
:23:30. > :23:33.This is different.
:23:33. > :23:37.It's melon with its sister, the cucumber, and beautiful ripe tomatoes,
:23:37. > :23:45.all sharing one large, family-sized plate with slices of fromage de chevre - goat's cheese.
:23:45. > :23:49.I made this for a lunch party the other day, intending it to be a starter.
:23:49. > :23:54.But after some good bread, a chilled bottle of Chateau de Caseneuve -
:23:54. > :23:59.mmm! - and some more good cheese, it was quite enough.
:23:59. > :24:03.So, sprinkle it with some coarsely chopped fresh garden mint, and now for the dressing.
:24:03. > :24:08.It's a standard dressing made with olive oil, red wine vinegar, a little sugar and some salt.
:24:09. > :24:12.That adds, along with the mint, a spike of sharpness.
:24:12. > :24:17.I love these Quercy melons, they're- just the best melon in the world.
:24:17. > :24:23.So sweet. They just have such fond memories for me of that day working- with Nicolas in the melon field
:24:23. > :24:28.and then going back to the farmyard- afterwards and drinking Pinot de Charente and eating Quercy melon,
:24:28. > :24:31.and meeting all his family, particularly his grandparents
:24:31. > :24:37.who had been married for 60 years and were very happy people.
:24:37. > :24:42.I said to them, "Excuse me, but what's the secret of your happiness?"
:24:42. > :24:46.He just pointed up, like that.
:24:47. > :24:51.I thought he was pointing to the sun and the melons and the sweetness and the light.
:24:51. > :24:55.The crew, understandably, thought he was pointing up to the bedroom.
:24:55. > :24:59.But, in fact, he was pointing up to God.
:24:59. > :25:09.That is so sweet.
:25:09. > :25:17.
:25:17. > :25:18.Now
:25:18. > :25:19.Now this
:25:19. > :25:22.Now this week's
:25:23. > :25:27.Now this week's masterclass, it sounds daunting but at home it is
:25:27. > :25:37.simple. That is smoking fish. There are different ways of smoking. This
:25:37. > :25:39.
:25:39. > :25:44.is a hot smoke. You start with raw fish. You cure the fish to do cure
:25:44. > :25:51.cured -- smoked fish. So, first we use a little bit of rice.
:25:51. > :25:56.Some brown sugar. I use Demerara sugar. You can use either tea or oak
:25:56. > :26:02.chippings. You can buy them from garden centres, the oak chippings or
:26:02. > :26:05.you can just use tea. OK? You start off with a hot pan. Ideally with
:26:05. > :26:10.tray underneath it. That is what you want.
:26:10. > :26:19.There is the tray. We put the tin foil in. We mix this together and
:26:19. > :26:25.foil in. We mix this together and We put the top back on. We heat it
:26:25. > :26:30.up until it gets really hot. Over in this pan I have one. It takes about
:26:30. > :26:35.four to five minutes to heat up. Then you lift it off. You can see it
:26:35. > :26:41.is starting to heat up. Then we take account trout fillet with a little
:26:41. > :26:48.bit of oil on tin foil. Take the trout fillets like that... Rub them
:26:48. > :26:54.in a little bit of the oil to stop them from sticking, mainly.
:26:54. > :27:01.Are they proper spoking -- smoking pans, James? I think so. They are.
:27:01. > :27:08.You could do it in a wok or a paella pan! Hang on, I am lost. What is in
:27:08. > :27:12.the bottom of the pan? There is no water, no oil, nothing, just the
:27:12. > :27:18.rice, sugar and the oak chippings or the tea.
:27:18. > :27:24.Put the tin foil on the bottom to stop it from burning.
:27:24. > :27:30.You put the tin foil around the fish? The tin foil is in the bottom,
:27:30. > :27:34.there! All right! I'm an amateur, guise! I'm an amateur.
:27:34. > :27:39.Tin foil on the base then the mixture on the top.
:27:39. > :27:46.Why doesn't the pan burn? Because you have the tin foil on the bottom!
:27:46. > :27:53.I have that! Why does not the bottom of the pan turn black.
:27:53. > :27:58.It will do but we have people to wash it up! Right!That debating,
:27:58. > :28:04.that is what you were famous for when you were younger? That was not
:28:04. > :28:10.so much debating. It was a genuine query. Finally, I got you to admit,
:28:10. > :28:16.like I sometimes got Tony Blair to admit! I know what it felt like,
:28:16. > :28:22.even I'm confused now! Now, the bacon goes in a tray in the oven, do
:28:22. > :28:26.you have that one? I got that one. Reading your autobiography, out next
:28:26. > :28:31.week, it seems that law and teaching was a passion of yours when you were
:28:31. > :28:35.younger. When was the moment with politics? I think that I started to
:28:35. > :28:39.become interested at 13, but I did not have a clue what it was about. I
:28:40. > :28:45.thought that all politicians were like Winston Churchill, now, I wish.
:28:45. > :28:49.By the time I was 18 I had a clearer idea. By the time I left university
:28:49. > :28:55.I understood it. It must be one of the toughest jobs,
:28:55. > :29:00.it seems you are dammed if you, do dammed if you don't? Sometimes there
:29:00. > :29:08.is is a right answer, but there is always somebody o to say you should
:29:08. > :29:15.have done the opposite. There will never be a 100% approval rate to say
:29:15. > :29:21.if you should. Now we have the croutons over
:29:21. > :29:25.here... It is burning away. Don't worry about it. It is burning
:29:25. > :29:31.away. We have the croutons here. That is going into a salad with the
:29:31. > :29:38.trout and the bacon and everything else. Like that
:29:38. > :29:43.then we have this little butterhead lettuce, and some watercress. As
:29:43. > :29:48.politics go, really for you, I suppose, it was, you were the
:29:48. > :29:52.Thatcher years, women in politics, you had to be pretty tough to get
:29:52. > :29:58.through it? You have to be tough if you are a man in politics as well.
:29:58. > :30:02.It does not change. It is a job that requires you to have a lot of
:30:02. > :30:07.resolution, resilience and a pretty thick skin otherwise you cannot do
:30:07. > :30:12.it. All the way through this, you mentioned it in the book but writing
:30:12. > :30:17.was a huge thing in your life. It still is.
:30:17. > :30:20.I have written four novels, now that the autobiography is over, it will
:30:20. > :30:25.be back to novel-writing. There is more to come.
:30:26. > :30:34.So, tell us about your life, you started in Singapore? When I was
:30:35. > :30:40.growing up it was the 19 '50s it was very colonial. My father was in the
:30:40. > :30:44.admire alty. Things have changed. That is what I tried to do with the
:30:45. > :30:49.autobiography. If I made it politics, people would not be
:30:49. > :30:52.interested, if I made it all Strictly Come Dancing, people
:30:52. > :30:57.involved in politics would not be interested. I tried to make it a rek
:30:57. > :31:02.local election of my life. It has been a mix and match for you.
:31:02. > :31:08.Absolutely. Is that what you enjoy or does it
:31:09. > :31:12.happen by chance? A lot has happened by chance. I could never have
:31:12. > :31:17.foreseen Strictly Come Dancing, that I would do a live tour playing
:31:17. > :31:23.Wembley, then going into pantomime, then on at the Royal Opera House, I
:31:23. > :31:29.would have said, " Lie down and have an aspirin." That did all happen!
:31:29. > :31:33.You took a risk it can go two ways? It can. That is life in politics,
:31:33. > :31:37.you decide what you think is right and do it but there is never a
:31:37. > :31:41.guarantee. You mention your favourite three
:31:41. > :31:47.years in politics, whether you were in the... N-the Shadow Cabinet.
:31:47. > :31:52.Yes. Why was that? You often speak to
:31:52. > :31:56.people, they would rather be in charge, why was that? I think I was
:31:56. > :32:01.in charge. I was the head of Shadow Health and the head of Shadow Home.
:32:01. > :32:05.So I could determine policy from base. You cannot always do that in
:32:05. > :32:08.power as you are surrounded by the apparatus of today. In opposition
:32:08. > :32:15.you can go back to the drawing board.
:32:15. > :32:19.Is it better to look at it like that? From the decision decisions,
:32:19. > :32:23.not that they don't matter but you don't have to make the tough
:32:24. > :32:27.decisions? Ffrjts you are about to win an election, whatever you say
:32:27. > :32:32.will be something of a risk. When I was in the Shadow Cabinet, we had
:32:32. > :32:39.lost an election. We were not likely, although it was possible, we
:32:39. > :32:42.were not likely to win the next. So you can take risks but they have
:32:42. > :32:49.long-term consequences, you have to think it through.
:32:49. > :32:53.We have a dressing here with fish stock, lemon juice, salt and pepper
:32:53. > :32:59.and double cream. Sheer the trout that is cooking away that is ready
:32:59. > :33:05.now it is done. Five to six minutes. Then we lift this off.
:33:05. > :33:09.Don't worry about the pan! I've been worried about that poor pan for
:33:09. > :33:14.ages! I'm worried about the person who has to clean up the pan! They
:33:14. > :33:21.are shaking their head but we just lift off the fish and you can break
:33:21. > :33:30.this fish. It is smoked trout and it is lovely
:33:30. > :33:36.and moist. Don't overcook it. As soon as it goes in the pan, five to
:33:36. > :33:42.six minutes. Don't put too much tea in it. The tea is strong.
:33:42. > :33:47.When I buy smoked fish, it is often a yellow colour. Why is that?
:33:47. > :33:53.Because it's been, unfortunately, dyed. It has never seen a
:33:53. > :33:59.smokehouse. So it it has not been smoke?ed
:33:59. > :34:05.a whole other debate that we don't have time for! It is a sprayed
:34:05. > :34:09.chemical sort of thing. You have put me off one of my favourite dishes.
:34:09. > :34:14.I take it home and steam it. It is delightful.
:34:14. > :34:20.It is good but choose the natural smoked haddock.
:34:20. > :34:26.It is a pale yellow one. Deer me, you have alarmed me! So,
:34:26. > :34:33.give us the title of the book. Strictly Anne.
:34:33. > :34:39.When is it out? It is imminent. There you go. Tell me what you
:34:39. > :34:45.think. This has been cooked in literally five minutes.
:34:45. > :34:51.Right, hang on... That is worth burning a pan for! Now if there is a
:34:51. > :35:00.skill, dish or technique you would like me to trait, drop us a line and
:35:00. > :35:06.we will try to demonstrate it on the show. That is by this address: Now,
:35:06. > :35:12.what is Anne facing at the end of the show? It could be food heaven,
:35:13. > :35:20.that is strawberries Pavlova, covered with a striky strawberry
:35:20. > :35:24.glaze and caramel on top. Or Anne could be face facing food hell, that
:35:24. > :35:31.is Southern paella. I will add prawns, mussels, clams, pieces of
:35:31. > :35:35.hake and finish it off with peas and slices of lemon. Some of the viewers
:35:35. > :35:39.and the chefs in the studio get to decide. You will have to wait for
:35:39. > :35:43.the end of the show for the final result. Right it is time for more
:35:43. > :35:48.action from Celebrity MasterChef. The remaining five contestants have
:35:48. > :35:52.to cook a dish inspired by someone that they love. Two of them will be
:35:52. > :36:02.booted from the competition afterwards. While you see what
:36:02. > :36:30.
:36:30. > :36:40.We want a dish At the end of today,
:36:40. > :36:58.
:36:58. > :37:02.Guys, put your heart and soul into Great smells coming from
:37:02. > :37:12.A champagne sorbet and orange biscuits with chocolate.
:37:12. > :37:14.So you got oranges and champagne? Bucks fizz. A bucks fizz.Yes.
:37:14. > :37:16.Very good.
:37:16. > :37:19.Inspiration is Mike Nolan, who I first met years ago
:37:19. > :37:21.when I first started with Bucks Fizz.
:37:21. > :37:23.He's one of my best mates but he almost lost his life.
:37:23. > :37:26.We had a coach crash and he had brain damage and he nearly died.
:37:26. > :37:28.We still work together, he still rips my skirt off,
:37:28. > :37:31.I still love him so much and this is for him.
:37:31. > :37:35.Plenty of things can go wrong today.
:37:35. > :37:37.If I do it well, it could all be marvellous.
:37:37. > :37:44.If I do it wrong, I could be waving goodbye.
:37:44. > :37:50.You've had 20 minutes.
:37:50. > :37:52.Michael, what are you cooking for us?
:37:52. > :37:55.I'm doing a classic New York City burger, with Delmonico potatoes,
:37:55. > :37:57.battered gherkins and a spicy corn relish.
:37:57. > :37:59.I have no idea what a Delmonico potato is.
:37:59. > :38:02.Basically it's potatoes cooked in cream and milk,
:38:02. > :38:04.with a small Parmesan cheese and baked off.
:38:04. > :38:07.York by the sounds of it, why is it?
:38:07. > :38:10.I got married in New York.
:38:10. > :38:12.On the day of our wedding there was two foot of snow
:38:12. > :38:13.and the restaurant at the hotel couldn't open.
:38:13. > :38:16.After our wedding, we're thinking, "What are we going to eat?"
:38:16. > :38:18.All we had was the 24-hour menu.
:38:18. > :38:21.We were sat there, me in my suit, my lovely wife in her beautiful dress
:38:21. > :38:23.with a cocktail each and a burger.
:38:23. > :38:26.It puts a smile on my face even thinking about it.
:38:26. > :38:27.It's something I'd like to eat -
:38:27. > :38:37.whether it's good enough for MasterChef I'm not sure.
:38:37. > :38:41.
:38:41. > :38:45.Javine, what are you going to cook for us? I'm doing a rhubarb tart with crumble on top,
:38:45. > :38:48.with ginger ice-cream and a rhubarb coulis.
:38:48. > :38:50.Javine, from you a dessert?
:38:50. > :38:52.My daughter loves crumble,
:38:52. > :38:54.she loves ice-cream and it's completely inspired by her.
:38:54. > :38:56.What about timing today, Javine?
:38:56. > :38:57.Yeah, I've got a lot to do,
:38:57. > :38:59.so I'm just pushed for time trying to get everything done.
:38:59. > :39:06.Javine, good luck. Thank you.
:39:06. > :39:08.Guys, you are halfway.
:39:08. > :39:18.Halfway.
:39:18. > :39:19.
:39:19. > :39:23.Competition's hotting up, Danny, what are you going to cook for us today?
:39:23. > :39:26.I'm going to do a piece of fillet beef with some potatoes,
:39:26. > :39:28.a red wine gravy, just on some spinach. And the inspiration?
:39:28. > :39:30.My nan used to cook beef fillets for me.
:39:30. > :39:32.Normally on a Saturday. I'd go round, look after her.
:39:32. > :39:34.No longer with us but that's where the inspiration comes from.
:39:34. > :39:35.Happy memory? It is, yeah.
:39:35. > :39:38.My nan was a very, very dear person- to me - very, very strong woman.
:39:38. > :39:40.Lot of respect for her.
:39:40. > :39:43.Probably one of the only people in the world that I was ever scared of.
:39:43. > :39:53.It was good times and good memories. I just want to make my nan proud.
:39:53. > :39:55.
:39:55. > :40:04.You've got to push now, 25 minutes left.
:40:04. > :40:06.Emma, what are you cooking for us?
:40:06. > :40:10.I am cooking a lamb loin, served on green olives with basil,
:40:10. > :40:13.with a flash-braised lettuce with anchovies
:40:14. > :40:15.and then goat's cheese quenelle.
:40:15. > :40:18.Who's inspired this dish? This is for my dad.
:40:18. > :40:21.He used to take us every year on holidays that made
:40:21. > :40:24.absolutely no sense whatsoever, but were strangely brilliant.
:40:24. > :40:28.And about two weeks ago,
:40:28. > :40:31.I went to a restaurant and there was this crazy lamb dish on the menu.
:40:31. > :40:34.It made no sense whatsoever, yet was strangely brilliant.
:40:34. > :40:36.And it came to me and I thought,
:40:36. > :40:40."Well, I'll do that, that's like my dad on a plate."
:40:40. > :40:47.Emma, sounds really interesting. Thank you.
:40:47. > :40:57.Guys, you've got 20 minutes left, that's all you've got.
:40:57. > :40:59.
:40:59. > :41:02.What are you cooking for us? Fish fingers. Fish fingers?Yes.
:41:02. > :41:04.Tell us what it really is.
:41:04. > :41:06.These will be the finest fish fingers you'll have ever tasted.
:41:06. > :41:08.You're saying fish fingers - I can see peas,
:41:08. > :41:11.you've got some chips over there.
:41:11. > :41:14.You've got fennel and tomato sauce so this is more than just fish fingers?
:41:14. > :41:17.Yeah, I'm going to put some fennel and some onions in my peas.
:41:17. > :41:19.I'm making my own ketchup.
:41:19. > :41:23.I'm going to make a lemon mayonnaise and then the fish fingers,
:41:23. > :41:27.I'm going to put basil and sundried- tomatoes inside the fish fingers.
:41:27. > :41:30.Why fish fingers, Jamie? My two boys love fish fingers.
:41:31. > :41:40.It's all they eat and so this has been inspired by them.
:41:40. > :41:47.Five minutes left.
:41:47. > :41:53.Just three minutes.
:41:53. > :42:03.Last 60 seconds.
:42:03. > :42:05.
:42:05. > :42:15.That's it - stop!
:42:15. > :42:17.
:42:17. > :42:20.Cheryl, where's your souffle? It's in the oven.
:42:20. > :42:23.How long's it going to be? Two minutes.
:42:23. > :42:25.So we'll let you finish
:42:25. > :42:28.but you'll be three/four minutes over. Yeah.
:42:28. > :42:38.I appreciate it, I know. All right, all right.
:42:38. > :42:59.
:42:59. > :42:59.Still
:42:59. > :43:01.Still to
:43:01. > :43:09.Still to come
:43:09. > :43:14.Live it is tomato season in Raymond Blanc's world. He is stuffing beef
:43:14. > :43:20.tomatoes with pork and herbs to go with his home-made tomato sauce.
:43:20. > :43:28.Angela and Nigel are the next B ATCH of Michelin-starred chefs to
:43:28. > :43:34.undergo. The Saturday Kitchen Omelette Challenge. They may need
:43:34. > :43:39.all of their political negotiations. That was ushish! That was just
:43:39. > :43:45.rubbish. And will Anne be facing food heaven
:43:45. > :43:52.or food hell? You will have to wait until the end of the show to find
:43:52. > :43:59.out which one she gets. Right let's get cooking. With this great man at
:43:59. > :44:05.the helm is it -- it is this man, Nigel Haworth. Right, what are we
:44:05. > :44:10.cooking? Right, we have this beautiful Guinea fowl. These are
:44:10. > :44:16.wheat-fed. They are outdoor wheat-fed Guinea fowl.
:44:16. > :44:26.Your neck of the woods? Yes. Ten minutes from me. Here are the
:44:26. > :44:30.sorrel, the goose byes, and the brioche crumbs and the puree of
:44:30. > :44:37.chives, parsley and tarragon. That will give the sauce a very
:44:37. > :44:42.That will give the sauce a very So, let's crack on. Tell us about
:44:42. > :44:47.the Guinea fowl with the corn-fed? This is just such a fantastic
:44:47. > :44:56.product. I have taken the skin off there. I will lightly salt that on
:44:56. > :45:04.both sides. Then just pop it in. It takes ten minutes you get a crispy
:45:04. > :45:11.skin in the oven at about 160 or 18 0 degrees. Then we are going to chop
:45:11. > :45:16.that up and pop it in. I will take the fillet. That is
:45:17. > :45:22.coming out of there. Then I put the cling film... This we
:45:22. > :45:29.are cooking in realtime? We are cooking this in realtime, we hope.
:45:29. > :45:34.We are just going to bat the Guinea fowl out and simply grill it. So
:45:34. > :45:40.baton it out to take a third of the thickness off it.
:45:40. > :45:47.This is good if people don't like gamey meat it is not as strong, is
:45:47. > :45:52.it? And it is good if you just want to bash something! And when you are
:45:52. > :45:58.doing this, try to keep the shape that is the key. Again I'm just
:45:58. > :46:05.going to get a little bit of olive oil. Pop that on our tray. Now tell
:46:05. > :46:12.us about north coat it is going through a refurbishment? It is going
:46:12. > :46:17.through a large refurbishment. We are putting on another 14 bedrooms,
:46:17. > :46:23.refurbishing all of the kitchen and... That must take you back?It
:46:23. > :46:31.will take a year's work. But we are doing it in stages. So we
:46:31. > :46:37.are still open most of the time. So, the grill and there we go. About
:46:37. > :46:42.four minute minutes, James. I will time that. We have the
:46:42. > :46:45.asparagus here. It goes into the ice cold water to drain off and keep the
:46:45. > :46:49.colour. Hey presto, we have the chicken skin
:46:49. > :46:56.out. So this is for the crust? Yes.
:46:56. > :47:05.So pop that out there. Just give it a chop through.
:47:05. > :47:11.Yeah, so we have a lot going on. We are refurbishing the Three Fishes.
:47:11. > :47:17.Your pub empire is growing as well? Yes. We are looking at a pub in
:47:17. > :47:23.Cheshire at the minute. We are looking to take the pub group from
:47:23. > :47:30.four to about ten in the next few years.
:47:30. > :47:34.So a busy boy. So we have the sunflower seeds and the brioche
:47:34. > :47:41.crumbs. Now I mentioned the St George
:47:41. > :47:48.mushrooms in the dish. The season is finishing? We have about a week or
:47:48. > :47:54.so, but you can also use the sorrels that are coming in now.
:47:54. > :48:01.You can actually just use ordinary mushrooms. I need one of these.
:48:01. > :48:07.They are good, ant they? ! So you have crumb in there.
:48:07. > :48:15.The brioche crumb, chicken skin and seasoning and sunflower seeds. I
:48:15. > :48:24.have about 200 mls of reduced chicken stock.
:48:25. > :48:30.And the gooseberries? They are going into the stock syrup.
:48:30. > :48:37.I am adding a little bit of creme fraiche into that.
:48:37. > :48:46.Don't put your herbs in until right at the end. So the butter goes in
:48:46. > :48:56.there. Pop that on to reduce. I will grab... While the Guinea fowl is in
:48:56. > :48:58.
:48:58. > :49:01.the grill, that area, Goosener it is famous for this product? Yes. It is
:49:01. > :49:06.incredible. Obviously people get the duck from
:49:06. > :49:11.there but there is also a great dessert from there? The cakes. They
:49:11. > :49:15.are really good. Right, OK. There is the chicken. I
:49:15. > :49:20.will put a few drops of butter there.
:49:20. > :49:27.That just helps to keep the skin and the herbs together a little bit.
:49:27. > :49:34.You keep calling it chicken. It is Guinea fowl! I was getting
:49:34. > :49:40.confused there. Am I calling it chicken? Oh! That is OK! You can
:49:40. > :49:46.actually use chicken. Chicken, duck, turkey it does not matter.
:49:46. > :49:52.Just pop that over the top of your Guinea fowl! Hey!Then pop that back
:49:52. > :49:57.under the grill. It is getting warm in here! That goes under the grill
:49:57. > :50:01.for 30 seconds. I know you want to blitz that sauce,
:50:01. > :50:11.so I will take this sorrel and slice it for you.
:50:11. > :50:11.
:50:11. > :50:16.I will bring that plate across. I have my sauce here.
:50:16. > :50:20.This sorrel goes well but it is bitter. You are using it raw, but if
:50:21. > :50:29.you cook it goes bitter. It also discolours.
:50:29. > :50:39.That is the thing to remember with or sorrel, it does discolour.
:50:39. > :50:43.
:50:43. > :50:52.Now all of the recipes for the show today are on the website. Go to:
:50:52. > :50:56.Now here it is nice and golden. Ready to pop on to the plate.
:50:56. > :51:03.So that is just four or five minutes.
:51:03. > :51:13.You could do it sning Well, Guinea fowl and pinkness, most don't go for
:51:13. > :51:22.Now cut it on the slant and pop it like so and pop the other one on top
:51:22. > :51:26.it is perfectly cooked there. Then we are popping the St George
:51:26. > :51:30.mushrooms around. Check the seasoning on the sauce,
:51:30. > :51:40.please. Scatter the mushrooms around.
:51:40. > :51:41.
:51:41. > :51:45.The more the merrier. Then the asparagus... It's been a
:51:45. > :51:50.great asparagus season. It seems to have gone on forever. With all of
:51:50. > :51:58.that cold weather, it's been amazing, really. The gooseberries.
:51:58. > :52:03.Gosh, James, you have been very good today, actually! Better than normal,
:52:03. > :52:08.any way! Thank you very much!Just pop the gooseberries there. That
:52:08. > :52:18.adds a little of acidity and summerness to the dish. We have the
:52:18. > :52:21.
:52:21. > :52:31.shredded sorrel, which we are putting on. That is the puree you
:52:31. > :52:32.
:52:32. > :52:38.put in at the last minute? It is like a puree of a chloryphyl.
:52:38. > :52:46.Do you get that sorrel locally? picked this in the garden. Wild
:52:46. > :52:50.sorrel is everywhere. You don't have to be a forage forager to find this.
:52:50. > :52:58.Not on Clapham High Street! We have a ladder and a terrace. We struggle
:52:58. > :53:02.with ours. And there is red-veined sorrel, just
:53:02. > :53:05.to be fancy there. Give us the name of it.
:53:05. > :53:12.That is the guinea fowl, brioche crumbs, gooseberries, asparagus, St
:53:12. > :53:18.George mushrooms and wild sorrel. Season on a plate.
:53:18. > :53:25.Season on a plate. There we go.
:53:25. > :53:28.The food just keeps coming, Anne. I know! I like this restaurant.
:53:28. > :53:36.Dive into that. Tell us what you think.
:53:36. > :53:44.It is so quick. With the crumb it is lovely.
:53:44. > :53:50.It helps with the texture. That asparagus is beautiful.
:53:50. > :53:55.We have called it everything be pigeon it is cooked beautifully.
:53:55. > :53:59.You want me to try it. Yes, try the Guinea fowl. If you are
:53:59. > :54:06.not a lover of game. This is the one to go for.
:54:06. > :54:12.I think so. It has a lovely flavour. OK. And it is grass-fed? It is
:54:12. > :54:19.wheat-fed. They can corn feed them but these are wheat-fed.
:54:19. > :54:29.If I liked Guinea fowl, I would like that. That is quite nice.
:54:29. > :54:35.Quite nice? ! You are very hard, e. Asparagus is better! The Guinea fowl
:54:35. > :54:39.is all right, the asparagus is really good! Right we need wine to
:54:39. > :54:49.go with this. We sent our wine expert Peter Richards to letser this
:54:49. > :54:51.
:54:51. > :54:58.week. What did he choose to go with Nigel's glorious Guinea fowl, and it
:54:58. > :55:06.better not be pink! Nigel's Guinea fowl is a very wine friendly recipe
:55:06. > :55:13.it gave me a dilemma, to go for a red or white? I was thinking a light
:55:13. > :55:17.juicy red, like a Pinot Noir, but when I tried the dish on a early
:55:17. > :55:23.summer evening, it was definitely the white that went best. If you
:55:23. > :55:28.fancy splashing out, you could go for a Sauvignon blank, but to keep
:55:28. > :55:35.it affordable, I have found a white that hits the mark. It is fantastic
:55:35. > :55:39.and brilliant value. It is the wonderful Nicolas Potel Bourgogne
:55:39. > :55:45.Chardonnay it is rare to find a white burgundy at this price. With
:55:45. > :55:49.this level of intensity and saverry complexity it smells creamy and
:55:49. > :55:56.nutty it brings to mind the brioche and the creme fraiche.
:55:56. > :56:02.It is tangy and juicy. We need that for the as par gus and the
:56:02. > :56:08.gooseberry, but it is also earthy and full-flavoured, tieing in with
:56:08. > :56:14.the mushroom and Guinea fowl. Then the Hershey note to tie in with the
:56:14. > :56:19.sorrel and the toasted sunflower seeds. Nigel it is an original and
:56:19. > :56:23.elegant dish and here is a classic but fantastic-value white to enjoy
:56:23. > :56:28.with it. What do you reckon to the wine?
:56:28. > :56:31.think that the wine goes well. It is great with the gooseberries. The
:56:31. > :56:36.acidity is there it breaks the flavours of the dish.
:56:36. > :56:41.I think this is fantastic. It is delicious.
:56:41. > :56:45.Happy with that? I am happy with that, it goes with the asparagus
:56:45. > :56:53.beautifully. I knew I should have cooked my
:56:53. > :56:56.hotpot. The next time! Make sure you put asparagus in it! Right let's
:56:57. > :57:01.gabbing to Celebrity MasterChef. The celebrities have cooked a dish
:57:01. > :57:11.inspired by someone that they love. First up is Cheryl Baker's dish.
:57:11. > :57:24.
:57:24. > :57:28.Dedicated to Mike Nolan, served with a champagne sorbet
:57:28. > :57:31.It hasn't cooked all the way through.
:57:31. > :57:33.So it's not as light and fluffy as it should be, this souffle.
:57:33. > :57:35.But it's a wonderful flavour of sharp orange and orange liqueur.
:57:35. > :57:38.Lovely, it needed about another six/seven minutes, didn't it?
:57:38. > :57:41.Champagne sorbet. Oh, that's lovely.
:57:41. > :57:43.There's all the sweetness and the cleansing of champagne,
:57:43. > :57:45.and there's something quite citrusy- and sticky down the bottom.
:57:45. > :57:48.And it's very grown-up. Cor!
:57:48. > :57:50.You have got some wonderful flavour combinations
:57:50. > :57:53.BUT it's not perfect.
:57:53. > :57:56.It's not perfect because you gave yourself too much to do
:57:56. > :57:58.and you didn't have enough time to cook your souffle.
:57:58. > :58:02.I know.
:58:02. > :58:06.Cheryl, thank you. Thank you.
:58:06. > :58:09.Inspired by his wedding day,
:58:09. > :58:11.Michael has made a classic New York City cheeseburger
:58:11. > :58:14.with Delmonico potatoes,
:58:14. > :58:24.spicy sweetcorn relish and battered gherkins.
:58:24. > :58:35.
:58:35. > :58:37.I think a good burger is a really under-rated thing,
:58:37. > :58:40.and I think you have a very good burger.
:58:40. > :58:42.I love corn relish, and I think it's good.
:58:42. > :58:44.Your Delmonico potatoes, I think the flavour is great.
:58:44. > :58:47.But, actually, as a whole, it's a really well-executed thing.
:58:47. > :58:49.It's beautiful. I like the presentation.
:58:49. > :58:51.Cheers, Michael. Thanks, guys.
:58:51. > :58:54.Javine has made a rhubarb custard crumble tart, with ginger ice-cream
:58:54. > :59:04.sitting in a spun-sugar basket, and a raspberry and rhubarb coulis.
:59:04. > :59:06.You OK?
:59:06. > :59:09.I love the flavour of it. I absolutely love the flavour of it.
:59:09. > :59:13.That warm ginger and vanilla that comes through your ice-cream
:59:13. > :59:14.is divine.
:59:14. > :59:20.The tart needs more filling. It needs to be wetter.
:59:20. > :59:23.What we asked you to do was do something that means something
:59:23. > :59:26.to you. And when you cook something that means something to you
:59:26. > :59:31.and it doesn't quite work out, then it really hits home.
:59:31. > :59:38.Inspired by his nan, Danny has made- fillet beef on spinach,
:59:38. > :59:42.served with Parisian potatoes, caramelised shallots,
:59:42. > :59:52.horseradish cream cubes and a red wine and wild mushroom sauce.
:59:52. > :59:54.
:59:54. > :59:57.the woodness of the mushrooms, and
:59:57. > :00:01.that real wonderful spice and cream that comes with the horseradish.
:00:01. > :00:03.The buttery potatoes go really well with the spinach,
:00:03. > :00:05.and it all starts to come together.
:00:05. > :00:09.A huge amount of work and I really respect what you're doing -
:00:09. > :00:15.I think it's great. Thank you.
:00:15. > :00:19.As a tribute to her dad, Emma has made a lamb loin
:00:19. > :00:26.on chopped green olives and basil, served with flash-braised lettuce,
:00:26. > :00:35.fresh anchovy, a quenelle of goat's- cheese and a lamb sauce.
:00:35. > :00:42.Love the look of it. Now it's just got to taste as good as it looks.
:00:42. > :00:47.There's just this weird sensation going on, and I'm unsure
:00:47. > :00:53.whether I absolutely love it or I'm a bit frightened of it.
:00:53. > :00:55.EMMA LAUGHS
:00:55. > :01:00.I actually love the goat's cheese and the Gem, and the olives.
:01:00. > :01:03.The lamb sitting on top, I'm not quite sure about.
:01:03. > :01:07.I think it's really well cooked. I think it's really well seasoned.
:01:07. > :01:10.I think there's interesting balance of flavours,
:01:10. > :01:12.because everything is distinct.
:01:12. > :01:15.I think it's beautifully presented.
:01:15. > :01:19.I'm just... It's so different from anything I've ever had before.
:01:19. > :01:24.It's...out there.
:01:24. > :01:27.Thanks, Emma. It's a pleasure.
:01:28. > :01:31.Jamie has made fish fingers, stuffed with sun-dried tomatoes
:01:31. > :01:35.and basil, served with twice-cooked- chips, a pea and fennel cake,
:01:35. > :01:41.and homemade mayonnaise and ketchup.
:01:41. > :01:43.Inspired by your boys.
:01:43. > :01:44.My two young boys, yeah.
:01:44. > :01:47.love chips.
:01:47. > :01:57.They can't get enough of them. I'm really impressed.
:01:57. > :02:01.
:02:01. > :02:03.It's great. It's great!
:02:03. > :02:05.Really, really good. Your fish is just brilliantly cooked -
:02:05. > :02:08.it's flaky. You've got a really nice, crispy outside coating.
:02:08. > :02:10.You've got sweet peas.
:02:10. > :02:12.You've got a really brilliant attempt at ketchup, it's sweet and tangy.
:02:12. > :02:14.There's nothing to not like about it, Jamie.
:02:15. > :02:16.You done really well.
:02:16. > :02:26.Thank you very much. Off you go.
:02:26. > :02:28.
:02:28. > :02:33.That was just...intense.
:02:33. > :02:35.I think a very, very exciting day.
:02:35. > :02:38.The room was full of emotion and, I've got to say, some really good food.
:02:38. > :02:46.Some very exciting food.
:02:46. > :02:49.Danny's beef was excellent. Beef well cooked.
:02:49. > :02:59.Mr Theakston, I've got to say, I was really impressed.
:02:59. > :03:01.
:03:01. > :03:04.So here's the deal - we've got the boys through.
:03:04. > :03:05.We've got Michael, Jamie and Danny through.
:03:06. > :03:13.It's now between Cheryl, Javine and Emma.
:03:13. > :03:16.Real invention from Emma today - lamb, goat's cheese, chopped olives,
:03:16. > :03:19.basil and fennel seeds around the lamb. It was a really interesting,
:03:19. > :03:22.strange combination - provocative and thought provoking.
:03:22. > :03:24.We're going to send two of these people home today.
:03:24. > :03:33.Tough decision. I don't like this.
:03:33. > :03:41.We've always said we can only take the best cooks through.
:03:41. > :03:51.The two celebrities that are leaving us are...
:03:51. > :03:55.
:03:55. > :03:59.Javine and Cheryl.
:03:59. > :04:03.Guys, thank you so much for everything you've done.
:04:03. > :04:13.Me and you, girl.
:04:13. > :04:21.
:04:21. > :04:21.You
:04:21. > :04:21.You can
:04:21. > :04:29.You can see
:04:30. > :04:35.You can see how the final of the contestants get on. Now on the line
:04:35. > :04:40.we have our callers. First on the line is Denise. What is your
:04:40. > :04:50.question for us? I love venison, I am trying to persuade my son to eat
:04:50. > :04:50.
:04:51. > :04:59.it. I would like an interesting recipe to show me other ways to cook
:04:59. > :05:05.it. If you have a loin of venison, I would suggest a liquorice with it.
:05:05. > :05:09.It is a really good accompaniment. Fruits go well with venison, so
:05:09. > :05:15.damson, anything that is orchard fruit that goes well. The other big
:05:15. > :05:20.tip is to caramelise the venison at the end. So a little icing sugar on
:05:20. > :05:26.the venison and it gives it that really smoky caramel flavour.
:05:26. > :05:36.Fantastic. What dish would you like to see at the end of the show, food
:05:36. > :05:36.
:05:36. > :05:45.heaven or food hell? Well, I love Anne but I could not do that to her,
:05:45. > :05:49.although I love paella. So I will go for food heaven.
:05:49. > :05:56.Annette from Liverpool, what is your question for us? I have a big leg of
:05:56. > :06:01.pork. Well, cut it down into chunks, maybe take some of the muscle and
:06:02. > :06:06.the bone. Roast some of it, or you can slow roast it with loads of
:06:06. > :06:12.spicing, cumin, coriander, lots of cardamom seeds and a little built of
:06:12. > :06:16.water. Slow rest it so you have sticky pulled pork it is great in
:06:16. > :06:24.sandwiches and burgers. Yeah, take it off the bone and
:06:24. > :06:28.flatten it. Put all the spices on, ginger, garlic and barbecue it. So
:06:28. > :06:31.you have obviously this huge piece of meat. Take half of the size out
:06:31. > :06:37.of it by taking the bone out and flattening it.
:06:37. > :06:42.So you are looking at Asian flavours? Yeah.
:06:42. > :06:48.What dish would you like to see, food heaven or food hell? Food
:06:48. > :06:53.heaven, please. I am looking at a glut of strawberries this year.
:06:53. > :06:59.And we have Joseph. What is your question for us? I would like to
:06:59. > :07:05.know how to cook pancakes and have a really good sauce with them for my
:07:05. > :07:12.granddad. Well, Joseph that is lovely of you to cook for your
:07:12. > :07:18.granddad. Well, two eggs and flour and the same amount of milk. The
:07:18. > :07:23.secret is with the first pancake, put in some butter in the pan but
:07:23. > :07:28.throw that pancake away. Then very little butter, shake it over, nice
:07:28. > :07:33.and flat and flip it quickly. The classic to go with it is lemon and
:07:33. > :07:37.sugar but I love strawberries, maple and something like that
:07:37. > :07:41.What dish would you like to see, food heaven or food hell? I would
:07:41. > :07:47.like to see food heaven. Charles from Wigan. What is your
:07:47. > :07:54.question? I have a wild goose that I was presented with, I think it is a
:07:54. > :08:01.Canada goose. I have not a clue what to do with it! Neither have,
:08:01. > :08:06.Charles! Well, one thing to remember with goose, Charles is like with
:08:06. > :08:13.wild duck, there is not half of the fat on it as there is on a domestic
:08:13. > :08:19.goose or duck. So keep it pink. Cook it slower and be careful you don't
:08:19. > :08:24.overcook it, but do remember that you won't get the same texture it is
:08:24. > :08:31.more livery in flavour it is tough ner flavour than a domestic goose.
:08:31. > :08:37.What do you Serb with it? I would go with damsons. It is a livery taste.
:08:37. > :08:43.So damson is punchy. Slow cook it but don't overcook it. What dish
:08:43. > :08:49.would you like to see at the end of the show? I could eat both but I
:08:49. > :08:53.won't put the poor woman through it it must be food heaven. Steve from
:08:53. > :08:58.Brixham in Devon, what is your question? I would like interesting
:08:58. > :09:05.recipes to use with monkfish. one that I do is to get ham or
:09:05. > :09:10.bacon, thin slices or Parma ham, Wrap it in the monkfish tail with
:09:10. > :09:14.that and roast it in the pan. I think that barbecue and curry spices
:09:14. > :09:19.go well with that. What would you like at the end of
:09:19. > :09:24.the show? A fish lover or a strawberry person? Coming from
:09:24. > :09:33.Brixton, I'm a -- Brixham, I'm a fish lover, so it has to be food
:09:33. > :09:43.hell! You devil. Right, the Omelette Challenge. The usual rules apply.
:09:43. > :09:53.
:09:53. > :10:03.The clocks on the screens, three, two, one, go! Oh, crikey! Come on,
:10:03. > :10:10.
:10:10. > :10:19.Angela, let's go! Mine is scrambled egg! I have to disguise how bad this
:10:19. > :10:24.is! It is edible. I didn't want to take it off too early. Your
:10:24. > :10:31.penalised me last time. I want Anne to judge mine. She will
:10:31. > :10:35.be fairer on me! She's not, trust me! Lots of salt and pepper on
:10:35. > :10:40.there. It's a hide! You whisk it in the
:10:40. > :10:48.pan. I would whisk it before. have to do it quick.
:10:48. > :10:54.You weren't on the board but you are now. It puts you in good company.
:10:54. > :11:01.Next to Pierre Koffman there. That is good.
:11:01. > :11:06.Nigel... You did it in 32. 406789 you can take that back to your new
:11:06. > :11:14.kitchen. So, will Anne get her idea of food
:11:14. > :11:21.heaven? Or food hell, that mixed seafood paella. Our chefs will have
:11:21. > :11:26.to make their choices while you get a dazzling display from the culinary
:11:26. > :11:36.chef, Raymond Blanc. He is in one of the most impressive greenhouses you
:11:36. > :11:52.
:11:53. > :11:58.The tomato season in Great Britain are all red, they're already
:11:58. > :12:05.where plants are fed nutrient solutions instead of getting them from soil.
:12:05. > :12:07.The heart of tomato growing country.
:12:07. > :12:09.Preston, Lancashire.
:12:09. > :12:11.At one of the UK's largest hydroponic tomato nurseries,
:12:11. > :12:15.Raymond's meeting development executive Bernard Sparks,
:12:15. > :12:20.who has worked in the tomato industry for over 30 years.
:12:20. > :12:24.and my God, what a kingdom!
:12:24. > :12:28.Thousands and thousands and thousands of tomato plants.
:12:28. > :12:34.The nursery produces 150 million fruits a year from 15 varieties.
:12:34. > :12:36.You may treat me as an old-fashioned boy,
:12:36. > :12:41.I can assure you, to me, still, I love the idea of a fruit,
:12:42. > :12:45.of a vegetable or a herb, growing into earth.
:12:45. > :12:49.My father made me taste earth at the age of seven,
:12:49. > :12:52.not just smell it, look at it, I tasted it,
:12:52. > :12:57.so are you telling me that your system is actually better than growing them on earth?
:12:57. > :13:02.I'm going to prove to you that our hydroponically grown tomatoes are as good
:13:02. > :13:06.across the whole year as tomatoes grown in the soil,
:13:06. > :13:10.and consistency and continuity is hugely important to us.
:13:10. > :13:20.I stand to be counted. Let's have a look, let's have a look.
:13:20. > :13:24.
:13:24. > :13:26.But you've not eaten one yet? Come on. I'm going to now.You must.
:13:26. > :13:29.OK, I'll take that top here.
:13:29. > :13:32.It's a very, very good tomato, and I will not say it
:13:32. > :13:36.if it wasn't, OK, to please you, that's a very good tomato.
:13:36. > :13:39.I noticed.
:13:39. > :13:42.But it's a very good tomato.
:13:42. > :13:45.What we're doing is exactly the same as in the soil except we haven't got
:13:45. > :13:48.the worms, we haven't got all the microbes.
:13:48. > :13:53.We can argue about this till the cows come home... We can and I would!
:13:53. > :13:55.To match the taste benefits soil brings to the fruit,
:13:55. > :14:03.new growing methods are being developed by chief tomato grower Andy Rowe.
:14:03. > :14:09.I'd like to show you the woodchip. Oh, yes, that eco, what do you call it? Eco fibre.
:14:09. > :14:14.Andy's developed a pioneering system using the by-product from sawmills as a soil replacement.
:14:14. > :14:17.Oh, yes, that's much better,
:14:17. > :14:20.oh, yes. Look at that.
:14:20. > :14:22.That smells of lime, you can... you can smell it.
:14:22. > :14:26.Lovely, it's not rotten, it's alive, it's earth which is alive.
:14:26. > :14:33.You are telling me that that earth which you have created, effectively, is as good as my mum's earth,
:14:33. > :14:37.where the tomato gets its nutrients deep in the soil?
:14:37. > :14:40.Yes, I am, I am. It's as good as.
:14:40. > :14:44.Let's taste it, that's a perfect tomato,
:14:44. > :14:48.and the balance will be just right, you can actually see how it tastes.
:14:48. > :14:51.Thank you very much.
:14:51. > :14:56.Have one on me. Thank you.
:14:56. > :15:02.I cannot disassociate food from the soil, I can't, I simply can't, but to see that earth, that fabric
:15:02. > :15:06.of earth where you have fungi with organism, you got all those
:15:06. > :15:16.things moving around, that is exciting.
:15:16. > :15:17.
:15:17. > :15:20.Have you got a recipe for the tomato sauce?
:15:20. > :15:28.A quick family meal using beef tomatoes is Raymond's next dish.
:15:28. > :15:32.We are going to do a very simple dish, stuffed tomato which is really part of very much of the
:15:32. > :15:35.French repertoire because it's so delicious and it's so simple.
:15:35. > :15:39.They're ready to be stuffed, begging to be stuffed.
:15:39. > :15:45.just so they don't wobble and
:15:45. > :15:49.roll over like little Humpty Dumpties.
:15:49. > :15:52.So just nicely scoop it out.
:15:52. > :15:55.So I'm going to leave as much flesh as possible inside.
:15:55. > :15:56.Tres bien.
:15:56. > :15:59.I've got my ingredients here, minced pork,
:15:59. > :16:02.I've got fresh breadcrumbs - not dried, fresh breadcrumbs -
:16:03. > :16:05.to help the meat not to be so tough.
:16:05. > :16:08.Add egg yolk, parsley, tarragon,
:16:08. > :16:15.garlic and shallot.
:16:15. > :16:20.It's a very French thing, garlic, shallots, parsley, hint of tarragon, cos that's a classic.
:16:20. > :16:22.Olive oil...
:16:22. > :16:23.Voila.
:16:23. > :16:25...and grated cheese.
:16:25. > :16:29.A bit of Comte cheese, because I can't help it, I come from that region.
:16:29. > :16:31.And season.
:16:31. > :16:34.Can you give me, the next time, a big giant mill pepper, please?
:16:34. > :16:39.Always taste, even raw pork, well, the chef of the house,
:16:39. > :16:48.it's a duty, OK, I cook at home, I do not do that.
:16:48. > :16:53.Your stuffing just inside.
:16:53. > :16:57.Tres bien. So it's very much simple family meal, could do
:16:57. > :17:02.wonderful hamburgers as well, goes back to years, I mean, many years.
:17:02. > :17:06.Just slide them into the oven,
:17:06. > :17:16.180 pre-heated for about 20 minutes, 25 minutes, according how big they are.
:17:16. > :17:17.
:17:17. > :17:21.Adam? Yes?Can you bring me some basil, please? Couple of leaves.
:17:21. > :17:24.Can you get me some basil leaves? Yes.
:17:24. > :17:26.To accompany the dish,
:17:26. > :17:31.tomato sauce made from stewed plum tomatoes, onions, garlic...
:17:31. > :17:34.Voila. ..and a handful of basil.
:17:34. > :17:41.Personally, I like a lot.
:17:41. > :17:43.That has cooked beautifully...
:17:43. > :17:45.Oh-oh, come on,
:17:45. > :17:49.oops, it's stuck away, come on, come on. Good.
:17:49. > :17:52.Add the sauce... Parsley, please.
:17:52. > :17:56...and roughly chopped parsley.
:17:56. > :17:59.Of course, you can use chive,
:17:59. > :18:03.if you just simply...
:18:03. > :18:07.Simple, home cooked.
:18:07. > :18:14.Obviously you can change the mincemeat by fish, by risotto, any bits you have
:18:14. > :18:18.left in your fridge, practically, almost, you can put it inside that tomato,
:18:18. > :18:28.and it's simple enough to make.
:18:28. > :18:32.
:18:32. > :18:32.Right
:18:32. > :18:32.Right it
:18:32. > :18:38.Right it is
:18:38. > :18:43.Right it is that time of the show where we find out if Anne is facing
:18:43. > :18:53.February fen or food hell. We have the strawberries here, that
:18:53. > :18:54.
:18:54. > :18:59.is food heaven or the pile of seafood there, which is the food
:18:59. > :19:06.hell. Now, they have been nice to you, you
:19:06. > :19:10.are getting Pavlova. Wow! So, we start off with the eggs.
:19:10. > :19:15.Meanwhile, the guys are preparing the strawberries. We are doing this
:19:15. > :19:20.in two batches. We are doing a glaze with this. So we take the egg whites
:19:21. > :19:26.and break them into the bowl. The key to meringue, I find, it using a
:19:26. > :19:31.bowl that is really, really clean. Grease really affects the meringue.
:19:31. > :19:37.Any oil or butter in there, you have to make sure it is really clean
:19:37. > :19:46.to make sure it is really clean I am using six egg whites there.
:19:46. > :19:50.These are medium eggs. We have 300 grams of sugar.
:19:50. > :19:55.I am fascinated by the way you separate your eggs.
:19:55. > :19:58.You can do it shell-to-shell. That is how I do it.
:19:58. > :20:04.It is quicker that way. I will remember that.
:20:04. > :20:09.If you want to add a pinch of salt, that is fine.
:20:09. > :20:16.But really we have the sugar and everything else to hand.
:20:16. > :20:21.This is caster sugar? Caster sugar we add in a minute. I am doing a
:20:21. > :20:28.glaze with this. This glaze is basically, almost like when you
:20:28. > :20:32.glaze a little tart let with the apricot glaze on the top, but I am
:20:32. > :20:38.making my own with the strawberries. You just blend the strawberries
:20:38. > :20:45.down. There is no sugar nor water in there, nothing. We blend that to a
:20:45. > :20:50.puree. Then have a warm pan handy. Blend that down.
:20:50. > :20:58.You get a pure flavour of fresh straebz.
:20:58. > :21:08.Pop that into there. Then press the seeds out of it. So
:21:08. > :21:09.
:21:09. > :21:19.we want the juice. -- you get a pure flavour of fresh
:21:19. > :21:21.
:21:21. > :21:25.strawberries. Traditionally in a Pavlova you use passionfruit. You
:21:25. > :21:32.would not use strawberries. Some say it is the national dish of New
:21:32. > :21:39.Zealand, some say it is the national dish of Australia but I will not
:21:39. > :21:44.argue, but it is named after the ballerina, Anna Pavlova.
:21:44. > :21:52.Now, this is the glaze. I will add some sugar in there and bring it to
:21:52. > :21:58.the boil. Next is our meringue. White wine vinegar, cornflour and
:21:58. > :22:05.300 grams of sugar. If you see the way that you add the sugar... You
:22:05. > :22:12.can hear the machine dropping down a gear. It starts to work harder.
:22:12. > :22:19.Now you add the vinegar. The gelatine. Now you add the
:22:19. > :22:23.cornflour. The cornflour and the vinegar will make the meringue
:22:23. > :22:28.sticky in the centre. Right, I have never done that.
:22:28. > :22:36.They are the two ingredients in there that you need. Then all we do
:22:36. > :22:40.is bring this over... Do you need the Pavlova, James? Now, you have
:22:40. > :22:46.the meringue here. There is no need to pipe this.
:22:46. > :22:49.I always make it stiff. You have not done that.
:22:49. > :22:55.I want to make it soft it is delicate.
:22:55. > :23:01.Well, you are about to find out, but you don't want to make it chalky.
:23:01. > :23:09.That is my lesson. It can be but... Now pop that in the
:23:09. > :23:13.oven. A very hot oven? No, this is low.
:23:13. > :23:22.110 degrees. Then we will watch these having a laugh trying to get
:23:22. > :23:32.this off. Look at them, tuition feedle dumb
:23:32. > :23:39.
:23:39. > :23:49.and tuition feeding dee. Well done! Thank you, Anne.
:23:49. > :23:52.
:23:52. > :23:58.-- tweedledum and tweedldee. Now we take the cream mixed with
:23:58. > :24:03.vanilla. That goes over the top of there... Wow, look at that.
:24:03. > :24:07.Those people in the gym at the moment, you are going to be having
:24:07. > :24:11.to turn up the machine to run a bit quicker. There is sugar going on
:24:11. > :24:19.this as well. Then we have the strawberries. You just pile these on
:24:19. > :24:22.over the top. You can't beat new season
:24:22. > :24:27.strawberries. Just try that.
:24:27. > :24:36.I'm going to. They are delicious. That is the highest reaches of
:24:36. > :24:42.heaven. As good as the asparagus? ! Better
:24:42. > :24:47.than the Guinea fowl. I was going to say.
:24:47. > :24:56.My poor Guinea fowl. Now over here I have this sugar. I
:24:56. > :25:00.need a pastry brush. This is the glaze. Take that off
:25:00. > :25:06.now, the rar mell. You don't want to burn it.
:25:06. > :25:09.No, try not to burn it! This glaze is the strawberries in there.
:25:09. > :25:19.The clever thing about this, obviously when you put the caramel
:25:19. > :25:26.
:25:26. > :25:31.on you get the change of texture. This is where you get... You keep
:25:31. > :25:41.moving around! I'll keep moving around you.
:25:41. > :25:46.That is difficult. We're not dancing! Because this has
:25:46. > :25:55.the gelatine in it, the glaze, it will go sticky. You have the mixture
:25:55. > :26:00.of the creaminess of the cream and the crunch.
:26:00. > :26:06.Heavenly. Look at this, delish.
:26:06. > :26:16.Are we having pure cream on top? have loads of cream underneath.
:26:16. > :26:16.
:26:16. > :26:21.Angela, get some cream! Get some cream! There we go, beautiful cream.
:26:21. > :26:30.Wolf cream. I like whipped cream. You would like
:26:30. > :26:40.some whipped cream on top? Wolf. Where would you like it? On top.
:26:40. > :26:41.
:26:41. > :26:51.No, not yet! I need a piping bag. Wait a minute! It is ayous here,
:26:51. > :27:19.
:27:20. > :27:24.Oh, I only have to look at it! Hmm! Nobody else is going to get a go.
:27:24. > :27:30.I'm glad you like something, Anne. She likes that.
:27:30. > :27:36.That really is heaven. Right, to go with this, Peter has
:27:36. > :27:44.not listened to a word I have been on about. He has chosen a Taste The
:27:44. > :27:50.Difference. Can you say that? It is Brachetto D'Acqui.
:27:50. > :27:56.It is pink and it is from Sainsbury's. It is bubbly! Some fizz
:27:57. > :28:04.there. Cheers. Best of luck with the book it is out
:28:04. > :28:09.now. What is it called? It is Strict Strictly Anne. By Ann Widdecombe.
:28:09. > :28:15.Are we going to see another novel later on? You will.
:28:15. > :28:18.Did you enjoy that? I loved it. So we have English strawberries
:28:18. > :28:22.there. So many different types to choose from, but go to the
:28:22. > :28:26.supermarket. They are bang in season. I believe we are going to
:28:26. > :28:28.have a bumper crop of strawberries because of the weather. Slightly
:28:28. > :28:34.later but a fantastic crop of strawberries.
:28:35. > :28:39.This is great, that is revolting! perfect end to a perfect show! See,
:28:39. > :28:45.I don't like it either. That is all from Saturday Kitchen
:28:45. > :28:49.Live. Thanks to Angela Hartnett, Nigel Haworth and the fabulous Ann
:28:49. > :28:52.Widdecombe. Thank you very much to Peter