:00:13. > :00:19.Good morning. We're back. We're in HD, we've made quite a few changes,
:00:19. > :00:29.but one thing that is still the same, there's 90 minutes of mouth-
:00:29. > :00:43.
:00:43. > :00:50.watering, world-class food on the And welcome to the show. Joining me
:00:50. > :00:54.in my brand-new kitchen, in a brand-new location, are two great
:00:54. > :01:00.British chefs. First, the man behind the award of winning London
:01:00. > :01:08.restaurant, Trinity, it's Adam Byatt. And next, a chef from the
:01:08. > :01:15.opposite end of the country, but the wrong county, it's Lancashire,
:01:15. > :01:25.it's Nigel Howarth. Welcome to the show. Morning. Adam, what are you
:01:25. > :01:26.
:01:26. > :01:32.making? Salt -baked sea bass, with fennel salad. And cooking with
:01:32. > :01:39.assault is easy. It may look odd buying that amount of volt, but
:01:39. > :01:46.it's brilliant. Yes, it's a brilts mechanism. And meat on the menu?
:01:46. > :01:53.Yes, Roe deer with black cants. It's a lovely seasonal dish.
:01:53. > :02:01.blackcurrants. Two drinkingious- sounding dishes from our chefs and
:02:01. > :02:04.a line-up from our archives. Today, there are episodes from Rick Stein,
:02:04. > :02:13.the Great British Menu and Rachel Khoo.
:02:13. > :02:18.Our guest is a hero, she claimed gold for Team GB in the Olympics,
:02:18. > :02:24.it's Katherine Copeland. And you have the medal. I bet that never
:02:24. > :02:31.leaves your side? No, no. It's been in my handbag all the time. I don't
:02:31. > :02:37.want to leave it at home on its own. Let's look at it. This is for the
:02:37. > :02:40.double skulls? Yes, I did lightweight double skulls on the
:02:40. > :02:45.middle Saturday. That was the superSaturday when everything came
:02:45. > :02:51.into place, because just ten minutes before, the men had won the
:02:51. > :02:57.fours. Yes, and we heard the cheers and you could hear the national
:02:57. > :03:01.anthem and we were, like - I could tell they'd won, but I didn't want
:03:02. > :03:08.to think about it too much, but it was amazing to win one after the
:03:08. > :03:12.other. I'm not going to pick it up. Now, today, you can vote on food
:03:12. > :03:17.heaven or hell for Katherine. Our studio chefs decide which you will
:03:17. > :03:23.be getting, not that there is any doubt with this one. Food heaven,
:03:23. > :03:29.what will it be? I love scallops. Italian food I really like. I've
:03:29. > :03:36.just been to Italy and I really love it. And food hell? Smoked fish.
:03:36. > :03:41.I'm not very fussy, but I really don't like it. For food heaven, I'm
:03:41. > :03:48.going to use the scallops with pressure pasta and prawns. The
:03:48. > :03:57.scallops are seared in a hot pan with butter and thyme and the prawn
:03:57. > :04:02.shells are blamed in brandy and served on a bed of fresh linguine.
:04:02. > :04:11.With diced tomatoes and shallots. How does that osound? Really nice.
:04:11. > :04:16.Or the food hell will be smoked mackerel with lemon juice and
:04:16. > :04:20.rolled in flour, egg and breadcrumbs and served with chilli
:04:20. > :04:23.and coriander sauce and watercress on the side. But you have to wait
:04:23. > :04:33.until the end of the show to find out what Katherine gets. If you
:04:33. > :04:34.
:04:34. > :04:39.want to ask a question on the show, call this number:
:04:39. > :04:44.You can pet your question and say whether Katherine should be facing
:04:44. > :04:51.food heaven or hell. Right, waiting at the hobs is a man
:04:51. > :04:58.with the honour of cooking our first dish in our brand-new kitchen,
:04:58. > :05:03.it's Mr Adam Byatt. I feel privileged. It's all brand new.
:05:03. > :05:10.it works! What have you got? Look at this sea bass. It's whole. I'm
:05:10. > :05:15.going to treat it with the out most respect and I'm going to cook it
:05:15. > :05:21.whole. It would serve eight or ten whole. It would serve eight or ten
:05:21. > :05:27.people. And we have fennel and radish.
:05:27. > :05:33.That's a 3kg bass, it's huge. when you see the smaller ones, they
:05:33. > :05:37.are generally farmed are they? the little ones. This is a proper,
:05:37. > :05:42.grown-up fish that will feed a lot of people. People are nervous about
:05:42. > :05:46.whole fish and it is a huge investment, so I think this is a
:05:46. > :05:51.great way in which to treat the fish, with the out most respect and
:05:51. > :05:56.if you follow the recipe it's so simple and it works every time.
:05:56. > :06:01.this will be classed as the king of all time? Chefs love a sea bass,
:06:02. > :06:07.but there is a reason why. They are an amazing fish, but I think the
:06:07. > :06:14.less you do to it and the more respect you give it....Cooking
:06:14. > :06:20.salt, you must do that at your place? Yes, we do. That's an
:06:20. > :06:25.incredibly big fish. It's fantastic. We tend to do a lot with vegetables
:06:25. > :06:34.at the moment. Celeriac and beetroot. That sort of thing.
:06:34. > :06:41.is on the menu at Trinity - I'm taking it back this afternoon! I'm
:06:41. > :06:49.leaving that exactly like that and we make the salt base. It's simple
:06:49. > :06:54.table salt. Egg white. That's all it is, two ingredients. You do look
:06:54. > :07:01.odd buying it in the supermarket, because it is a lot of salt. That's
:07:01. > :07:05.right. And to tell if you have enough egg white, you want the
:07:05. > :07:12.consistency of sand. Is that enough? Yes. And we'll pop it into
:07:12. > :07:22.the bass to flavour it. So just keep working the egg white into the
:07:22. > :07:22.
:07:22. > :07:29.salt. I often think fennel is an under-used herb as well. I love it.
:07:29. > :07:35.It's lovely on a barbecue as well. That's now come together. So you
:07:35. > :07:45.don't whip up the egg whites? it's simple. Just like wet sand.
:07:45. > :07:45.
:07:46. > :07:51.I'm going to have to use my hand and put it on there. You can't lift
:07:51. > :07:56.it because....why? I have a broken collarbone, and I wish it was a
:07:56. > :08:03.party that I could say was the excuse, but it's not. I was messing
:08:03. > :08:13.around in the swimming pool! So you put salt on the bottom.
:08:13. > :08:14.
:08:14. > :08:20.put it on patchment paper and we've turned it upside down which will
:08:20. > :08:26.allow us to slide it off ones it comes out of the oven. What other
:08:26. > :08:36.fish would lend itself to this? have done whole sea trout like it.
:08:36. > :08:38.
:08:38. > :08:45.That works nicely. I tend not to do flat fish, plaice and what not.
:08:45. > :08:51.you want the fennel in it? If I'd remembered! The one in the oven has
:08:51. > :08:59.fennel in it! And that wants 15 minutes a kilo. So 45 minutes in
:08:59. > :09:06.the oven, as hot as you can possibly get your oven, so 220, 240.
:09:06. > :09:16.Would you put it in? Yes. I'm going to make some potted shrimps. There
:09:16. > :09:22.is melted butter there, to infuse. Thank you, James. And about 45
:09:22. > :09:26.minutes this one? Yes, 15 minutes a kilo. So, lovely melted unsalted
:09:26. > :09:36.butter. If you'd like to ask a question on the show for our chefs,
:09:36. > :09:47.
:09:47. > :09:53.call our number: On with the garnish. So, infuse the
:09:53. > :09:59.butter with Cayenne, and the most important ingredient for me in
:09:59. > :10:09.potsed shrimps, is mace. And that's standard from Morecome Bay.
:10:09. > :10:09.
:10:09. > :10:18.it's the kernal from nutmeg, isn't it. Yes, but it has a more perfumed
:10:18. > :10:25.note to it. Yes, it's fruitier. Lemon juice. These knives are sharp
:10:25. > :10:32.now! They are, yes. And I'm going to chop a shallot into it. Melt the
:10:32. > :10:41.butter and let it cool down again, because you want it to emulsify
:10:41. > :10:51.over the shrimps. Which are you putting the shrimps into? That one.
:10:51. > :10:57.
:10:57. > :11:07.Do we need this one? Yes. Right. That's it. This, in theory are
:11:07. > :11:08.
:11:08. > :11:13.potted shrimps. That's your fennel. The idea of that is to put it in
:11:13. > :11:18.ice-cold water to crisp it up. That's right. It makes it super
:11:18. > :11:28.crispy. That salad is all about the texture and the fennel, nice and
:11:28. > :11:41.
:11:41. > :11:47.crispy is beautiful. Dinner for and I've made one earlier that is
:11:47. > :11:53.set already with the cold butter. So, if you wanted potted shrimps,
:11:53. > :11:58.you put that in a pot with a bit more butter on top. That's it. And
:11:58. > :12:06.then we're going to make a salad out of that. Just shake that off,
:12:07. > :12:15.mix it with that and the shrimps and pop some olive oil into there.
:12:15. > :12:19.Try not to get the ice-cubes in there as well. Yes, too crunchy.
:12:19. > :12:26.And you've opened your second restaurant? That's right. Just
:12:26. > :12:30.under a mile from Trinity, and it's more like a bistro and it goes
:12:30. > :12:37.beautifully. And we're positioned in the two of them, so it's great.
:12:37. > :12:47.And these in there? Yes, put half in there and mix the whole lot up.
:12:47. > :12:49.
:12:49. > :12:56.And a bit of dill. Isle' try and slide this. If we have bell-behaved
:12:56. > :13:02.prachment.... -- patchment... When you do it in the restaurant, do you
:13:02. > :13:07.use a smaller fish than that? no, no, we do it for eight to ten
:13:07. > :13:14.people and let the waiters have the fun at the table.
:13:14. > :13:19.Slide the knife into the thickest part of the fish and touch it on my
:13:19. > :13:25.lip...When It burns your lip it's ready, and if it's cold, put it
:13:25. > :13:31.back in. That's right. It's not complicated! Cut it through like
:13:31. > :13:37.that and it lends itself to a nice presentation, like that. That looks
:13:37. > :13:42.great! The other thing, to tell when it is cooked, the best way, if
:13:42. > :13:47.the skin comes away naturally like that, the fish is pretty much
:13:48. > :13:55.perfectly cooked. If it won't come away, the fish is not cooked. Isle'
:13:55. > :14:03.lift a piece out for you so I know there are no bones. It's
:14:03. > :14:13.beautifully cooked. That goes on there and this is my whole salt-
:14:13. > :14:17.
:14:17. > :14:20.baked sea bass with a fennel, radish and potted shrimp salad.
:14:20. > :14:25.I'll carry this one. The great thing about this is the
:14:25. > :14:31.presentation. It looks impressive, doesn't it? I just said that, it
:14:31. > :14:38.looks so impressive whole like that. Taste that and tell us when you
:14:38. > :14:44.think. Because although it's cooked in salt, it's not salty. Yes, it
:14:44. > :14:49.doesn't permeate through, it just enhances the flavour. And keeps it
:14:49. > :14:55.moist. And it's a fantastic presentation. That's really nice
:14:56. > :15:02.and it's really not salty. It's really good.
:15:02. > :15:12.We went Olley to a place with an Olympic theme to choose the wine
:15:12. > :15:14.
:15:14. > :15:24.this week. So what did he choose to go with the stunning sea bass?
:15:24. > :15:34.
:15:34. > :15:43.I'm here at St Mary's University College, Olympic and Paralympic
:15:43. > :15:51.training ground and this is the track where Mo Farah has trained!
:15:51. > :16:01.And I'm setting off to find the best wines on the high street.
:16:01. > :16:07.
:16:07. > :16:11.With Adam's succulent crusted sea bass I'm after a white wine with
:16:11. > :16:20.the dancing freshness of the crest of a wave to serve this dish all
:16:20. > :16:26.the way to the shores of Happy Land. You can go for a Peccarino from
:16:26. > :16:34.Italy, it's sparkling, but you have the intensity of the shrimps, so I
:16:34. > :16:42.need a wine with swell. I'm selecting the Poggioargentiera
:16:42. > :16:51.Vermentino. It's fit for Neptune's banquet.
:16:51. > :16:57.It harnesses the dazzling power of the sun to make a seaside fresh
:16:57. > :17:01.white wine. Oh, that is like a high dive into a bowl of liquid glory.
:17:01. > :17:08.What I love about Italian white wines is they are invigorating
:17:08. > :17:15.without being sharp, which makes them perfect to pair with white
:17:15. > :17:21.fish, such as bass, but because of the shrimps you need a zing in the
:17:21. > :17:26.tail. And finally to go with the dill and the radish and the fennel,
:17:27. > :17:33.I'm looking for an aromatic character to the wine, which
:17:33. > :17:40.character to the wine, which Vermentino is brilliant at. Cheers!
:17:40. > :17:47.Cheers, indeed, we got there in the end! What do you reckon? Really,
:17:47. > :17:52.really, really good and this is nice! It goes very well. It's nice
:17:52. > :17:59.and light. It's certainly not one I would pick or care to pronounce
:17:59. > :18:09.again, but it's lovely. Yes, and for that price, it's a bargain and
:18:09. > :18:09.
:18:09. > :18:16.a decent wine. What else do we have coming up? Roe deer with
:18:16. > :18:26.blackcurrant sauce and a slaw. now we head off to Spain with Rick
:18:26. > :18:26.
:18:26. > :18:33.Stein who is in Spain, in Rioja, which is world-famous for red wine,
:18:33. > :18:38.but also chorizo. Rioja is the smallest region in
:18:38. > :18:42.Spain, but I wouldn't mind betting it is the richest too. For the very
:18:43. > :18:48.first time on this journey, as I travel eastwards I'm feeling a
:18:48. > :18:55.touch of the Mediterranean. It's been a journey of discovery
:18:55. > :19:03.for me. GEARS CRUNCH
:19:03. > :19:09.Excuse me, the gears on the campervan are not to my liking.
:19:09. > :19:14.People have an impression that Spanish food is all olive oil and
:19:14. > :19:19.paella, the things we know, but the real country cooking is much more
:19:19. > :19:25.wedded to the land, really and it's not a particularly well-off country.
:19:25. > :19:29.We get all this impression, with the beautiful roads and the
:19:30. > :19:35.windmills they have that everything is charging ahead and it's a
:19:35. > :19:40.successful economy, but the real Spain is not like that. It's much
:19:40. > :19:48.poorer and making used to using all that is available. And what is
:19:48. > :19:54.available are all the things that I like, good tomatoes, olive oil and
:19:54. > :20:00.garlic, and...much good gears! I couldn't pass up this opportunity.
:20:00. > :20:08.This is the maker of one of Spain's most iconic products. There is no
:20:08. > :20:18.question that this is the most famous sausage in Spain. I know my
:20:18. > :20:23.pronunciation is way off key, but it's not chorizo, it's choritho.
:20:23. > :20:33.The sausage has a lot of fat in it, and there is dried garlic, rock
:20:33. > :20:39.
:20:39. > :20:46.salt and pimenton. And then half a litre of water is mixed in and it's
:20:46. > :20:56.turned over....by hand. I used to think that chorizo was
:20:56. > :20:56.
:20:56. > :21:03.hung up in smoke, but it's not, it's down to the spice, the
:21:03. > :21:09.Pimenton. And the yellow of satisfy European.
:21:09. > :21:15.And no self-respecting kitchen in Spain would be without either of
:21:15. > :21:22.those. Actually, I've found out
:21:22. > :21:28.subsequently that some chorizos are smoked.
:21:28. > :21:33.I asked Esther how important chorizo was to the people in
:21:33. > :21:42.Morocco. She said all Spanish people eat it's not just eaten on
:21:42. > :21:50.its own, but in tapas as well. And it's as important as the hams and
:21:50. > :21:57.as important as Salamy is to the Italians.
:21:57. > :22:01.-- salami.So that's how they do the links, they stitch up the ends. In
:22:01. > :22:07.the winter it's weather depending how long they hang it up, in the
:22:07. > :22:12.winter four weeks, but in the summer, it's three.
:22:12. > :22:18.I really felt I'd learnt something that afternoon and began thinking
:22:18. > :22:22.about when I could cook with chorizo. Well, I thought I would do
:22:22. > :22:24.partridge, because they're presentful here and white beans. It
:22:24. > :22:30.presentful here and white beans. It has to be that.
:22:30. > :22:40.I came up with the idea of this dish, and it's my take on the food
:22:40. > :22:43.
:22:43. > :22:49.ofry yockyo, when I was watching -- of Rioja, when I was watching
:22:49. > :22:53.Esther make the chorizo. They are the most famous sausage in Spain
:22:53. > :23:00.and flavour so many dishes and I thought what would go well with it,
:23:00. > :23:08.and I was thinking of the big, open spaces and the par ridges, cabbage
:23:08. > :23:15.is a bit of a British thing, but the Spanish eat a lot of cabbage in
:23:15. > :23:20.the winter. And wine and shallots and white beans cooked with pork
:23:20. > :23:28.bones. The beans have been soaked and you'd be surprised how much
:23:28. > :23:32.flavour you get from the pork bones. Next, fry off the chorizo and
:23:32. > :23:38.instantly comes out the fat and the colour. And the par ridge is really
:23:38. > :23:42.popular in Spain, I suppose they thrive on the terrain and there are
:23:42. > :23:52.so many shooting Saturdays in the country, it's big business.
:23:52. > :23:52.
:23:52. > :23:58.And the minute you start cooking with chartitseo you get that lovely
:23:58. > :24:04.colour coming out and the Pimento as well and you know it will bring
:24:04. > :24:11.out the gamey flavour of the partridges. Put sea salt and pepper
:24:11. > :24:16.on them and put them in a hot oven for 25 minutes.
:24:16. > :24:23.Game and cabbage go so well together. I think if I was back
:24:23. > :24:28.home I would use Savoy, it's a bit sweeter, this is the sort of
:24:28. > :24:35.cabbage you'd make coleslaw with, but I got it in the local
:24:35. > :24:41.supermarkets. And cut the Serano into lardons. I
:24:41. > :24:48.just think the Spanish are so lucky to have such positive flavours such
:24:48. > :24:55.as the Pimento garlic and deep red wine. It just makes the food so
:24:55. > :24:59.lively. The partridge, especially the red-legged one, has been adored
:24:59. > :25:04.in Spain since the Middle Ages. Poets and painters have
:25:04. > :25:14.immortalised it and it's been on the menu of kings and Queens for
:25:14. > :25:23.centuries. Now, add the onion, garlic and
:25:23. > :25:28.Seroto and the Rioja, and don't be stingy and add the thyme, and the
:25:28. > :25:32.cabbage. Stir it around so it is coated with the liquid. Add chicken
:25:32. > :25:39.stock and butter. Melt that in, cook for a few minutes and it is
:25:39. > :25:43.done. Serve it up with the beans. I think Spanish white beans are the
:25:43. > :25:49.best in the world and out comes the cabbage and chorizo. I'm pleased
:25:49. > :25:53.with this and the idea started off in Esther's butcher's shop!
:25:53. > :26:02.Enjoy it with what is left of the Rioja. This dish will not
:26:02. > :26:08.Rioja. This dish will not disappoint!
:26:08. > :26:13.That looked fantastic. Now, I thought I'd kick off our new look
:26:13. > :26:18.with a masterclass and the first thing all chefs learn at catering
:26:18. > :26:24.college and it's not how to put on a plaster. It's how to chop
:26:24. > :26:29.a plaster. It's how to chop vegetables.
:26:29. > :26:34.First of all, it's the way you hold the knife. The knife is really
:26:34. > :26:40.important. Always use a bigger knife. You can't chop anything with
:26:40. > :26:45.a small knife. Pick a knife with a nigh handle that feels good with a
:26:45. > :26:48.good grip. You don't want it to slip out of your hand and you use
:26:48. > :26:54.the same motion with all cuts. Basically, slice through the
:26:54. > :27:02.product. And as it starts to get smaller the same action applies,
:27:02. > :27:09.but you just get closer to the board. Julien is a rocking motion.
:27:09. > :27:14.Keep your fingers out of the way and the knife is raised from the
:27:14. > :27:19.board. Always cut with the nails gripping the food, it keeps them
:27:19. > :27:24.out of the way and basically rock the knife backwards and forwards.
:27:24. > :27:34.And that is a simple Julien. It's very easy to do.
:27:34. > :27:36.
:27:36. > :27:43.Now, baton s are slightly thicker, but the same action. Easy, you
:27:43. > :27:53.could do that? I didn't know there were so maerch way -- so many ways
:27:53. > :27:58.to chop up vegetables! This is what we call Brunoire which
:27:59. > :28:06.is a Julien, and the tip of the knife never leaves the board, it's
:28:06. > :28:16.rocking it. That's why it's important to use a big, heavy knife,
:28:16. > :28:16.
:28:16. > :28:23.but nice and sharp. And you can put Brun oise into sauces. And the next
:28:23. > :28:26.style is the same, but a bit bigger. So the same action. Whatever you're
:28:26. > :28:32.cutting, it's exactly the same action.
:28:32. > :28:36.The only one that is different in the classic cuts you learn in
:28:36. > :28:46.college, which some chefs still have on the menu, but I haven't
:28:46. > :28:49.
:28:49. > :28:55.seen since the 1970s. It uses a little turning knife. You turn the
:28:55. > :29:01.courgettes, like that. And we turn and you end up with a barrel shape
:29:01. > :29:07.and it's that knife that makes it much easier to turn.
:29:07. > :29:12.And I'm going to put that with salmon. But the secret is, you
:29:12. > :29:19.can't chop with a small knife, you must use that rocking action.
:29:19. > :29:25.Unless you're chopping a shallots. Keep the root on the onion and
:29:25. > :29:31.slice through it, the same action with my hands, I'm slicing through,
:29:31. > :29:37.not cutting through to the root and then slice this way and it's the
:29:37. > :29:43.same way, backwards and forwards to chop an onion. I'm going to use
:29:43. > :29:48.this to make a sauce to go with the salmon. First of all,
:29:48. > :29:53.congratulations again. It's sat there. I can't believe it. It's the
:29:53. > :29:59.first time I've touched a gold medal. But you're a young person in
:29:59. > :30:06.your sport. You started when you were 14? I just started when I was
:30:06. > :30:11.in school. I just did it because my friends did it, I'm a bit of a
:30:11. > :30:18.sheep, my friends started and I started and I just carried on.
:30:18. > :30:25.are you at a club now? I'm at a club now. They've started at school,
:30:25. > :30:31.now, a lot of talent schemes. So people scouted them at schools. I'm
:30:31. > :30:38.a lightweight, but heavyweights have to be really tall. But when I
:30:38. > :30:44.was at school, I had hopscotch and tidaly winks, we didn't have rowing.
:30:44. > :30:49.To be spotted at a young age, and natural talent, when you're up
:30:49. > :30:55.North, most of the training is down South, is this why you came down
:30:55. > :31:01.South? Yes, when I left college I came down South for a year, purely
:31:01. > :31:06.for that reason, a lot is based down South. In the past two years I
:31:06. > :31:09.moved back home. I just love it there. The river is beautiful and
:31:09. > :31:14.I'm really happy there. The national base is down near Reading,
:31:14. > :31:19.that's really nice too. But it's a tough training schedule. I see them
:31:19. > :31:25.when I'm coming to work of a morning, on the River Thames. It's
:31:25. > :31:31.a lonely existence, because you're training at five or six in the
:31:31. > :31:37.morning, something like that? wouldn't row at five! We get there
:31:37. > :31:42.at half seven, so I'm OK with that. It's like a job to us and I love it.
:31:42. > :31:47.I just get to do sport every day, and I love it. But when you went
:31:47. > :31:54.back up North a second time where you met your coach it transformed
:31:54. > :31:59.your life, I suppose, certainly with competitions in line? Yes I
:31:59. > :32:05.think I was just really, really happy and my set up in life. I
:32:06. > :32:10.suppose it makes me sound a bit like a geek, but I just love rowing.
:32:10. > :32:15.And I looked forward to training the next day and I'm really happy
:32:15. > :32:21.there. And I think that makes a massive difference, if you're
:32:21. > :32:26.really happy in what you're doing. But your first gold came when you
:32:26. > :32:33.moved up North in the under 23 championships? No, that was my
:32:33. > :32:38.first year I went back. This is my second year back and the Olympics.
:32:38. > :32:41.You originally got your first gold for single rowing? Yeah, and that
:32:41. > :32:47.was the World Championships and that was like a younger age group.
:32:47. > :32:53.So this year, yeah, it's all happened a bit fast. It's a bit
:32:54. > :32:59.like a whirlwind. This is my first year of being a senior. And six
:32:59. > :33:06.months before the Olympics themselves, you met Sophie Hoskins,
:33:06. > :33:11.your rowing partner. Yeah. What was that like? Well, the way it works,
:33:11. > :33:16.we trial individually all through the year and she's amazing, a
:33:16. > :33:21.really strong girl. We'd met on a few camps earlier in the year, but
:33:21. > :33:25.we were only put together in March time. So we didn't have much time
:33:25. > :33:30.together. Because the race itself was amazing. If anybody hasn't
:33:30. > :33:35.watched it, you were on ten minutes just after the men's four won gold.
:33:35. > :33:41.Yes. You said you heard it when you were at the start line. Yeah, I did.
:33:41. > :33:46.That must have put the pressure on you even more, did it? You know, I
:33:46. > :33:52.didn't really think we had that much pressure, which was quite nice.
:33:52. > :33:57.And I thought we would never be in that situation again, because we
:33:57. > :34:04.didn't have the pressure so we could just enjoy it. So you set off
:34:05. > :34:10.at a fair pace. Yeah. Was it the Greeks that overtook you as well?
:34:10. > :34:16.Yeah, they were probably the favourites, they were the world
:34:16. > :34:20.champions from two years before this just happened and they've been
:34:20. > :34:24.pretty dominant. But I just thought we had nothing to lose. To be
:34:24. > :34:30.honest, if we'd have gone off and blown up, it wasn't like we were
:34:30. > :34:36.expected to win. Yeah, we just had a really fun time. And then you
:34:36. > :34:41.famously said something while you are were in the boat! Yes, I wish I
:34:41. > :34:48.hadn't. First of all I said we had won the Olympics, and then I said
:34:48. > :34:54.we would be on a stamp. My mind was just blank because I was
:34:54. > :35:01.overwhelmed. And that was the first thing that came into my mind!
:35:01. > :35:10.done. Enjoy that. Those are diced tomatoes which have
:35:10. > :35:15.been de-skinned and de-seeded. But that's the lemon juice, olive oil
:35:15. > :35:21.and the tomatoes, nothing else. This is really nice. If there is a
:35:21. > :35:26.tip you'd like knee demonstrate on the show or you need help with a
:35:26. > :35:32.cooking technique, drop us a line and we'll try to answer them over
:35:32. > :35:38.the next few weeks What will we be cooking for Katherine at the end of
:35:38. > :35:44.the show? Scallops seared in a hot pan and a
:35:44. > :35:52.sauce from prawn shells flamed in brandy with tomatoes and cream
:35:52. > :36:02.served with pasta and linguine and finely-diced courgettes. Or she
:36:02. > :36:03.
:36:03. > :36:05.could be facing food hell, which is smoked fish formed into croquettes
:36:05. > :36:13.with spices and watercress on the side.
:36:13. > :36:22.You have to wait until the end of the show to see the results. Now,
:36:22. > :36:28.we encover this year's Great British Menu. This year, the theme
:36:28. > :36:36.is to create dishes for the Olympics themed banquet. Take it
:36:36. > :36:44.away, guys. Chris Fearon is first out of the
:36:44. > :36:49.blocks with his Olympic clay pigeon shoot, a take on a North African
:36:49. > :36:57.tagine. I made minor mistakes earlier in the week, but they cost
:36:57. > :37:02.me big time. But as he approaches the finish line, disaster strikes
:37:03. > :37:08.to his clay pigeon tagines. They've melted. That's crazy. He has more
:37:08. > :37:17.of his special dishes but time is now against him. It's a race to the
:37:17. > :37:24.finish as he rescues what he can and plates up again.
:37:24. > :37:34.When you put it down, can you just do that? That's it. Steady Eddie,
:37:34. > :37:34.
:37:34. > :37:40.boys. Oh, my God. Will the judges found the rescued clay pigeon shots
:37:40. > :37:47.ground breaking enough for the Olympic feast. Oh, it's cartridges.
:37:47. > :37:56.This gets off to an explosive start. This is a clay pigeon, isn't it?
:37:56. > :38:00.Yes. That's one of the Olympic sports, but does it match up to the
:38:01. > :38:05.presentation. This is delicious, the meat is so tender and the
:38:05. > :38:10.combination of the fruit, the almonds everything. And that sauce
:38:10. > :38:18.makes it hum together beautifully. This is an absolutely delicious
:38:18. > :38:23.dish and I'm loving it, but I just wonder if it doesn't give too much
:38:23. > :38:28.to the presentation. You are such a kill joy. The presentation elevates
:38:28. > :38:33.it, but it doesn't alter to the beauty of the dish. I think it's
:38:33. > :38:40.imaginative and looks great. Happiness.
:38:40. > :38:47.So, Chris Fearon's clay pigeon shoot is off to a flying start.
:38:47. > :38:53.Will Chris Bell be able to match it? The judges are hard to please.
:38:53. > :39:02.That's right. He's kick starting the menu with an unusual rhubarb
:39:02. > :39:08.and rabbit dish which did well in the heats, but could do better now
:39:08. > :39:16.he's made improvements to the biscuits after a hint from Mr
:39:16. > :39:22.Corrigan. What are you going to do with the dirty biscuits? I've taken
:39:23. > :39:28.them off. Will the judges appreciate all the efforts? Will
:39:28. > :39:37.Chris Bell's revolutionary rabbit and rhubarb dish reach the same
:39:37. > :39:44.Olympic heights as rival Chris Fearon's? If this is a starter, I
:39:44. > :39:48.dread to see the main course. There's a lot of food. It is, but
:39:48. > :39:55.it's incredibly pretty. My one concern is can he do it for 100
:39:55. > :40:01.people? It's a real ask. I agree, it's a very complicated dish but
:40:01. > :40:05.this chef got out of bed and said, "I want to try and win this
:40:05. > :40:11.competition." I think it is a finely-accomplished technically
:40:11. > :40:19.beautiful piece of cooking. This is the first start we've had that is
:40:19. > :40:24.first rate, both starters. So both chefs are neck-and-neck going into
:40:24. > :40:33.the second course. Have you made any changes? No, but it's difficult
:40:34. > :40:40.getting it ready on time. Olympic skate rings feature several
:40:40. > :40:44.pieces and fish which were undercooked in the heats. You were
:40:44. > :40:51.undercooked before, are you going to overcook them today? You just
:40:51. > :40:58.keep your head down. I am tpwhefrbz it, but I need to -- nervous about
:40:58. > :41:06.it, but I need to keep focused and keep my head down. Well, I like you,
:41:06. > :41:16.Chris, but I'm not going to lie to you, but I hope you crash and burn
:41:16. > :41:19.
:41:19. > :41:24.this time. And that wish nearly comes true.
:41:25. > :41:34.OK, customer, customer, customer. Thanks very much. Cheers.
:41:34. > :41:42.Will Chris's rescued skate ring dish sink or swim with the judges?
:41:42. > :41:48.I think a fortune has been spent on theatrecle display. This is
:41:48. > :41:53.obviously a skating rink. I think this is a bit much of a joke. To
:41:53. > :41:59.have a sort of Olympic reference...but to have a theme
:41:59. > :42:06.it's like telling a joke over and over again. What's wrong with
:42:07. > :42:11.having a theme, it's a themed banquet. But the potatoes are
:42:11. > :42:15.overcooked and I think the choice of fish is poor. I think the
:42:15. > :42:25.potatoes are boring. I don't see what the beef marrow has to do with
:42:25. > :42:33.it. The whole sum is not exciting enough. So the fish did didn't
:42:33. > :42:40.break any boundaries, will Chris Bell's dish of poached turn yacht
:42:40. > :42:46.and bourguignon snails catch the eye of the judges? Sometimes nerves
:42:46. > :42:53.do get the better of you in here and it takes over. It does. I start
:42:53. > :43:01.to drop things and all. Just as he is plating up, there's a major
:43:01. > :43:05.problem. Is your fryer not on? going to be a minute on. His deep-
:43:05. > :43:12.fat fryer is not hot enough to cook the snails and will need a few
:43:12. > :43:17.minutes to heat up. You'd be good at the javelin. He now runs the
:43:17. > :43:27.risk of overcooking his fish, a mistake it can't afford to make
:43:27. > :43:53.
:43:53. > :43:59.in something. It's horrible. There's something weird about this.
:43:59. > :44:04.I hate to do this, but I think it tastes disgusting. I think the
:44:04. > :44:14.whole thing has been misconceived. We asked them to push the
:44:14. > :44:20.boundaries, but I think this pushes the boundaries of decency. They are
:44:20. > :44:23.allowed to change one dish. I think this would have to be destroyed and
:44:23. > :44:31.incinerated as an offence to human health. And you can see who make it
:44:32. > :44:41.is through to the final in 20 minutes. Still to come: We welcome
:44:42. > :44:42.
:44:42. > :44:51.Rachel Khoo in her Paris kitchen. She's making ham, cheese and bread
:44:51. > :44:57.muffins in her Paris kitchen. And we have the omelette challenge with
:44:57. > :45:06.all-new equipment! Can you maintain your excitement? And will Katherine
:45:06. > :45:15.be facing food heaven of scallops or food hell of smoked mackerel?
:45:15. > :45:21.Cooking next is the man who has a Michelin restaurant in Lancashire,
:45:21. > :45:26.it's Nigel Howarth. Thank you very much. What are you cooking? Venison,
:45:26. > :45:34.Roe deer, and an array of ingredients. I'd like you to start
:45:34. > :45:42.off, if you could make the sauce. We have fresh blackberries, because
:45:42. > :45:51.we are coming to the end of the blackcurrant season so you can use
:45:51. > :45:58.black berries instead. And make the sauce. That's like a bechamel sauce
:45:58. > :46:03.but made with stock instead of milk? Yes. This is the loin of Roe
:46:03. > :46:11.deer, the prime cut. And we cook these for four minutes. So, in a
:46:11. > :46:19.really hot pan, seal it and get it into a hot oven at 108 degrees.
:46:19. > :46:24.there's red wine and a touch of vinegar and stock in there.
:46:24. > :46:29.And butter. Get that reducing down. So it's quite quick to cook, the
:46:29. > :46:34.loin? Yes, we're cooking it in actual time so it is very, very
:46:34. > :46:39.quick to do. I have the black pudding here and I'm going to get
:46:39. > :46:44.it into a bowl and put some onions on there and cook them in butter
:46:44. > :46:50.and add a few onions to that and I'm going to roll this into the
:46:50. > :46:56.infamilies cling film. So the sauce gets reduced down and you end up
:46:56. > :47:01.with the liquid that has the blackberries in. Yes, put a good
:47:01. > :47:07.quality wine vinegar in there as well, to give it a kick. When I
:47:08. > :47:13.worked in Scandinavia, with game, they use a lot of vinegar in the
:47:13. > :47:17.sauces. What took you to Scandinavia? I did an exchange with
:47:17. > :47:22.a Swedish cookery school. I actually go over there and work
:47:22. > :47:27.every year, and it's good because they are very tuned in. What about
:47:27. > :47:33.black pudding then? What makes a good one. It's from Lancashire,
:47:33. > :47:37.obviously, but what makes a good one? I don't like it smooth. It's
:47:37. > :47:42.the seasoning. And one of the secret ingredients that nobody
:47:42. > :47:51.tells you about is they use penny royal. And that's an unusual herb
:47:51. > :48:00.because it is from the mint family but it's just very mild, but has a
:48:00. > :48:05.spicey kick to it. Do you have a prisons of Roe deer over Red Deer?
:48:05. > :48:15.Yeah, I like Roe deer and through the summer as well, you can use roe
:48:15. > :48:22.buck, so it doesn't go out of season. Have you used Muntjac?
:48:22. > :48:30.used it, but I don't think it's as good as Roe deer. OK. Once you've
:48:30. > :48:38.cling filmed it and rolled it, then set it up. You'll be familiar with
:48:38. > :48:48.tasting some strange things before. You had rang roo, haven't you?
:48:48. > :48:54.yes. -- kangaroo. Was that in the Olympic canteen? No, I went to
:48:54. > :49:02.Australia for the-out games and I tried kangaroo. Why do you cling
:49:02. > :49:08.film it and roll it? You need the shape so you can roll it into the
:49:09. > :49:14.potato later. It's just to keep it in shape, really. Do you want me to
:49:14. > :49:22.peel the potato? If you could, please. Lovely. Is that all right?
:49:22. > :49:27.Yep. You've done this before, haven't you? Yes, I've been
:49:27. > :49:36.learning my knife skills in the break when we were off air!
:49:36. > :49:43.And with our spaghetti machine ....This Is a new gadget! Yes, it
:49:44. > :49:52.is. I need to put a bit of butter - are you going in there? I was.
:49:52. > :50:00.I go in there. We need more pans! You've nicked all my butter as
:50:00. > :50:07.well! We work well together! With the spaghetti machine here,
:50:07. > :50:16.you just need to keep working it through and you get spaghetti
:50:16. > :50:22.potato. Pop it into the butter and then, hopefully, wrap it around our
:50:22. > :50:31.black pudding. Because this is going to get deep fried, yes?
:50:31. > :50:36.You need the butter to stop the potato going black and sticking.
:50:36. > :50:42.tell bus your restaurant now, because you've had it a while?
:50:42. > :50:49.You also cater for the football ground as well, don't you? You said
:50:49. > :50:54.you wouldn't mention it while we're here! No, we cater still at
:50:54. > :51:01.Blackburn rovers. We're in the last year of our contract there which
:51:01. > :51:06.we'll hopefully renegotiate soon. And just while I am - can you see,
:51:06. > :51:12.you've set up the black pudding and you wrap the potato around it, like
:51:12. > :51:17.so. And you can do it all day long, it's very, very theraputic. A very,
:51:17. > :51:27.very good job for the wife and children, I would say. Keep on
:51:27. > :51:28.
:51:28. > :51:37.winding it, and it's evidently an old Lancashire trait. So, Hey,
:51:37. > :51:47.presteo, I have one in the fridge that I did earlier!
:51:47. > :51:50.
:51:50. > :51:56.The onions and the cabbage we're just gently frying there. And they
:51:56. > :52:04.are in a gentle bechamel sauce. that goes into the deep fryer.
:52:04. > :52:09.how long? That's three minutes. I'll look after that. Isle' get the
:52:09. > :52:14.venison out. -- I'll get the venison out. There
:52:14. > :52:24.is one thing with your dishes, they're quite easy to follow,
:52:24. > :52:26.
:52:26. > :52:36.aren't they!! There had to be an essence of sarcasm there! I sent
:52:36. > :52:36.
:52:36. > :52:40.five dishes down and they picked the most complicated. This is
:52:40. > :52:45.Pontefract cake and it creates the base of the dish and you wind it
:52:45. > :52:52.around. So when you eat the Roe deer it's going to be absolutely
:52:52. > :53:02.beautiful, with that essence underneath.
:53:02. > :53:03.
:53:03. > :53:08.I need a fork. There. Season that. This is really lovely. And we've
:53:08. > :53:15.been serving this with game now for a good 12 months and it is really,
:53:15. > :53:25.really lovely. Just twist it around the fork and pop it on, in a pile,
:53:25. > :53:29.
:53:29. > :53:38.at the back. And then ...we're going to pop our little compote of
:53:38. > :53:47.blackcurrants there, like so. While James has brought that out, I'm
:53:47. > :53:53.just going to pop on some liquorice powder. How do you do that? Nothing
:53:53. > :53:59.is easy. Do you remember the liquorice sticks, you just blend
:53:59. > :54:04.them up. And this is something else I got from Sweden, when you're
:54:04. > :54:14.cooking game, always icing sugar to finish it off in a really red-hot
:54:14. > :54:15.
:54:15. > :54:20.pan. All right. I'll do that. really need a red-hot pan for this.
:54:20. > :54:27.I've been out locally and picked a few blackberries to make you all
:54:27. > :54:37.feel at home. So they are wild. And I put the potato-wrapped black
:54:37. > :54:37.
:54:37. > :54:44.pudding on there.... Go on! Cut our - obviously we're having
:54:44. > :54:54.our Roe deer rare. A little bit of salt and a little touch of pepper.
:54:54. > :54:58.
:54:58. > :55:08.Pop that on to the plate on top of the compot e. You've been a good
:55:08. > :55:08.
:55:08. > :55:15.comis chef today. I'm worn out! there we have it, deep-pride
:55:15. > :55:25.potato-wrapped black pudding, Roe deer and cabbage slaw and
:55:25. > :55:26.
:55:26. > :55:30.blackcurrants. And don't forget this! What is this? That's the gel.
:55:30. > :55:36.The blackcurrant gel. I don't know if you're ever going to try that at
:55:36. > :55:46.home, but taste it. I love black pudding. Yeah, black pudding, Roe
:55:46. > :55:53.deer. I don't know what to have first. Is Northumbria a black
:55:53. > :55:57.pudding part of the world? I have quite a lot of black pudding in an
:55:57. > :56:02.English breakfast. I have to watch my weight with rowing, so I don't
:56:02. > :56:12.have it all the time. Tell us what you think of that? Happy with that?
:56:12. > :56:23.
:56:23. > :56:33.That is amazing. Let's see what With Nigel's romping Roe deer, a
:56:33. > :56:33.
:56:34. > :56:43.classic pairing for such a lean and vibrant dish would be a juicy piano
:56:43. > :56:53.Noir, but for this dish with its extra complexity, we need a wine
:56:53. > :57:00.that we can saddle up and ride, so I'm choosing the Reserve de la
:57:00. > :57:07.Suarine Rouge. This wine comes from around France' Rhone Valley. My
:57:07. > :57:17.pick, at the moment, for top red wines after a run of fantastic
:57:17. > :57:19.
:57:19. > :57:27.vintages. This is a bit like the Three Tenors, apart, you get a fan
:57:28. > :57:35.256ic -- fantastic soloist, but together, there is real harmony.
:57:35. > :57:43.You get fruityness and the earthy, sweet crunch of that cabbage slaw,
:57:43. > :57:48.for that you need the wild, herby hillside elements of this wine.
:57:48. > :57:54.Here is to the delicious deer. Cheers!
:57:54. > :57:59.There is no black pudding for any of us. She's eaten it all. It's so
:57:59. > :58:04.good. What do you reckon to the wine to go with it? It's fantastic.
:58:04. > :58:11.It's rounded enough with a bit of acidity and it's good. There is a
:58:11. > :58:16.lot of flavour going on there as well. There is, and it's good with
:58:16. > :58:21.the liquorice. It's not easy to get something that goes with all that
:58:21. > :58:27.combination. Now, it's time to see who will represent Northern Ireland
:58:27. > :58:33.who will represent Northern Ireland in the Great British Menu.
:58:33. > :58:40.Chris Bell is up first with the savoury Bakewell tart and duck and
:58:40. > :58:44.cherry. It scored well in the heats, but was dangerously sweet, but will
:58:44. > :58:54.the judges think it is too sweet and be a step too far?
:58:54. > :58:55.
:58:55. > :59:04.He needs a good reaction here to come back from his fish course.
:59:04. > :59:10.Oh, that smells so good. This is duck. We've got a bit of duck hart,
:59:10. > :59:19.duck pate and duck chest. It's a savoury Bakewell tart. It has a lot
:59:19. > :59:25.of challenges to it, rather than a fulsome piece of work. But it is a
:59:25. > :59:32.classic combination. I've got that. Are you turning your back on
:59:32. > :59:39.hundreds of years of French classism. It's too sweet. It is
:59:39. > :59:49.sweet, and the pastry is not great. It's a second-class tart, not a
:59:49. > :59:55.
:59:55. > :59:59.gold-winning tart. The other Chris is serving up a
:59:59. > :00:09.basil foam which didn't work well in the week.
:00:09. > :00:23.
:00:23. > :00:28.That's certainly hot to send. My guess is what we have here is
:00:28. > :00:35.lamb, lamb fillet and lamb sweet bread and a bit of lamb breast,
:00:35. > :00:39.which is made like bacon. And very good it is too. It is delicious,
:00:39. > :00:45.but all the invention has gone into the presentation, and the dish
:00:45. > :00:52.itself is conventional. Come on, that lamb is statutely delicious,
:00:52. > :00:57.I'm in the field with that lamb. To cook it at that level is a real
:00:57. > :01:04.skill. I don't think this foam is good cooking, I don't think it has
:01:04. > :01:10.any flavour and it is slightly horrible. I'd happily eat this food
:01:10. > :01:16.any day. I'd eat the food, but I want fireworks. The only thing I
:01:16. > :01:23.haven't eaten before is the basil and balsamic foam and I wish I
:01:23. > :01:33.hadn't eaten it. Time is running out to impress the judges. Next is
:01:33. > :01:33.
:01:33. > :01:43.a summer salad of April carrots and pistachio, cooked with a vacuum
:01:43. > :01:49.cooker for the apricots. I wouldn't know you had vacuumed them, they
:01:49. > :01:54.just taste like cooked apricots. Is it worth that big machine? It's a
:01:54. > :02:01.new technique and that's what the brief is looking for.
:02:01. > :02:06.Chris is also cooking the pistachio cake in a microwave, but will these
:02:06. > :02:12.unusual methods swing the judging round in his favour? Thank you.
:02:12. > :02:22.That's it. Game, set and match. it's close, man. It's tougher than
:02:22. > :02:26.
:02:26. > :02:33.last year. It is. Oh. Very pretty. Lovely colours,
:02:33. > :02:39.I'd like an outfit in those colours. It's like a jewel box. I'm sorry,
:02:39. > :02:47.it is not pretty. It is. It's unctionious and just enough
:02:47. > :02:55.sweetness. -- unctuous and just enough sweetness. How you can see
:02:55. > :03:01.that at a banquet, it's unthinkable. It's just bits and bobs. Oliver,
:03:01. > :03:08.you're being grumpy. The texture is delightful and it's delicious. In
:03:08. > :03:16.fact, here you are. No problem, have it. Can we have it between us,
:03:16. > :03:24.there's no point in wasting it on Oliver! So Chris Bell's dessert has
:03:24. > :03:30.won over two of the judges, can Chris Fearon do better?
:03:30. > :03:35.He is creating another prop-heavy dish with a few surprises,
:03:35. > :03:45.including rhubarb puree and liquorice meringues. He assembles
:03:45. > :03:45.
:03:45. > :03:53.the cones on the specially-made and fragile stands. Go. Keep it towards
:03:53. > :03:58.yourself, yes? Will Chris Fearon's quirky Olympic Torch prove
:03:58. > :04:05.gastronomic enough, or is it just an ice cream cone? It's the Olympic
:04:05. > :04:10.flame. Oh, crunchy things! Let's see if there is any
:04:11. > :04:16.enlightment. Oh, it's flavour with liquorice. It's an unusual number.
:04:16. > :04:22.There are refinements to be made. You need to access the inside a lot
:04:22. > :04:28.more easily. If I was a lady, I might be in a spot of bother here.
:04:28. > :04:33.I think it's lovely, because it's fine and Olympian and you get it
:04:33. > :04:38.without an explanation. I could see this at the final banquet. It's a
:04:38. > :04:42.great idea and a lot of fun. think the thing looks really,
:04:43. > :04:48.really great and I have a lot of sympathy with the chef here. It
:04:48. > :04:53.could be fabulous. Time to find out which dishes belong to each menu.
:04:53. > :04:57.It's not cut and dried here. Sometimes, when you look at the
:04:57. > :05:06.cards you feel a huge sigh of relief because all the good dishes
:05:06. > :05:14.are on one, but this is not easy. Prue, have you made up your mine?
:05:14. > :05:18.Oliver, I have. I have. So have I. Let's bring in the chefs. Both
:05:18. > :05:24.Chrises know one of them will be going home.
:05:24. > :05:28.Welcome, chefs. How are you feeling? Exhausted. Tired, stressed.
:05:28. > :05:36.I'm sure you want to know who is going to represent Northern Ireland
:05:36. > :05:44.in the next finals. Prue, have you made up your mind? I have and it's
:05:44. > :05:51.menu B. Matthew? Oliver, I've made up my mind too and it's menu A for
:05:51. > :05:56.me. Oh! OK, well I am also going with menu B. But obviously you
:05:56. > :06:01.don't know who cooked menu B and neither do we. Can we have the
:06:01. > :06:11.envelope? So the chef going forward to represent Northern Ireland in
:06:11. > :06:25.
:06:25. > :06:27.the finals of the Great British the finals of the Great British
:06:27. > :06:32.Menu is... Chris Fearon. Well done. Right, it's that time of the show
:06:32. > :06:37.to find out some of your foodie questions and for you to help
:06:37. > :06:42.decide what kalt rein will be eating at the end of -- Katherine
:06:42. > :06:49.will be eating at the end of the show. Martin from London, are you
:06:49. > :06:55.there? I am. What is your question? I have bought a crab that is
:06:55. > :07:00.already cooked. What is the best thing to have with it? If it was me,
:07:00. > :07:06.I would say crab is my heaven ingredient and I think just treat
:07:06. > :07:13.is simply. Get all the brown meat out for a start. Blitz that with
:07:13. > :07:19.some breadcrumbs, Tabasco, and Worcester sauce and put it on toast.
:07:19. > :07:25.And then get the white meat out and mix it with mayonnaise and lettuce.
:07:25. > :07:31.Don't be cleverer than that. But all the shell makes a helpfully
:07:31. > :07:37.soup, so you get three dishes out of one. And heaven or hell, which
:07:37. > :07:45.do you want to go for? Oh, she has a lovely smile, let her go to
:07:45. > :07:51.heaven. Oh, thank you. And Kim, what is your question for us?
:07:51. > :07:59.have cob nuts and I wonder what to do with them. They are in season
:07:59. > :08:08.now. They're a great ingredient. Are they in or out of the shell?
:08:08. > :08:13.I've taken them out of the shell. Do you make apple crumble? I do.
:08:13. > :08:19.They're great crumble. Dry them a little in the oven and pop them
:08:19. > :08:26.into your crumble. And they're fantastic. Or you can make a
:08:26. > :08:31.praline. So melt them in the oven and they go with a lot of desserts
:08:31. > :08:36.and you can also roast them lightly and they go with a lot of salads.
:08:36. > :08:44.Wonderful. Three dishes again, they're on fire this week. And
:08:44. > :08:49.heaven or hell? Heaven, definitely. Oh, thank you. And Jenny, what is
:08:49. > :08:55.your question? I'd like an alternative to frying duck breast.
:08:55. > :09:01.What I do with duck breast is we make a duck ham. Almost like a
:09:01. > :09:07.cured ham but with duck. We make a wet cure and weigh the duck and 50%
:09:07. > :09:12.of the weight of the duck you want in sugar and honey, quay quality
:09:12. > :09:18.quantities and spices and leave it in there for three days. Take it
:09:18. > :09:23.out and dry the duck off and hang it up and it will cure and you can
:09:23. > :09:30.slice it really finely which is beautiful, like a cured meat and it
:09:30. > :09:36.goes a lot further as well. We'll all be round for dinner, if you do
:09:36. > :09:43.that! Heaven or hell? Heaven as well. Three so far.
:09:43. > :09:48.Now, new pans and a new hob, but most importantly, we have a new
:09:48. > :09:55.omelette challenge board. This is what happens when we give the team
:09:55. > :10:00.seven weeks off! The top chef will sit in the pan. The leading
:10:00. > :10:05.omelette challenge goes in the centre. Because of all the new
:10:05. > :10:12.equipment, I think these are going to be a lot, lot quicker. Do you?
:10:12. > :10:19.Yes. Where is cooked and not cooked. We have mains gas now, and running
:10:19. > :10:29.water! Clocks on the screen, threes and a three-egg omelette cooked as
:10:29. > :10:42.
:10:42. > :10:52.You can tell the ones that have been practising.
:10:52. > :10:54.
:10:54. > :11:00.GONG GOES At least you've given me something
:11:00. > :11:06.to eat. I didn't want to take it out too quickly because you'd
:11:06. > :11:11.disqualify me. That's pretty serious. You may have a dislocated
:11:11. > :11:21.shoulder, but you've been practising. I haven't. You liar!
:11:21. > :11:27.haven't time to practice! Nigel, you did it in... 28.76 seconds.
:11:27. > :11:37.Which puts you...smack in the middle. The only time you're going
:11:37. > :11:44.to be there because Adam...you did it in...It Is hotter. It is, and
:11:44. > :11:51.they are both cooked. You did it in 21.48, not as quick as I thought
:11:51. > :11:59.you would do, but both, proper, good omelettes. You gave me
:11:59. > :12:03.something to eat. Now, will Katherine enjoy heaven or hell but
:12:03. > :12:11.now enjoy Rachel Khoo who today is making muffins with a classic
:12:11. > :12:17.making muffins with a classic French twist.
:12:17. > :12:24.I left my Croydon home behind many years ago, to come and train in
:12:24. > :12:31.Paris at the world-famous Le Cordon Bleu. Living here, you realise it
:12:31. > :12:38.is a cull reinry melting pot. There is an influence of so many cultures
:12:38. > :12:42.and a range of pots and pans, it makes the capital truly a place for
:12:42. > :12:51.foods. There are fresh food markets in every neighbourhood. What spices
:12:51. > :12:55.do you have on that one? Moroccan. And you still can go to little
:12:55. > :13:01.specialised shops. The cheesemonger and the fish monger and you have a
:13:01. > :13:08.personal relationship. And they pass on their passion and you learn
:13:08. > :13:16.things. The croque madame is the Parisian version of a British bacon
:13:16. > :13:21.butty, but here it has a different look. First of all, I make the
:13:21. > :13:31.bechamel sauce. My pot has a special home. And I start with a
:13:31. > :13:32.
:13:32. > :13:40.tablespoon of butter. A tablespoon of flour. Grab a whisk. Flour and
:13:40. > :13:47.butter melted together is called a roux and that will thicken up the
:13:47. > :13:52.bechamel sauce. Pour in 200 ml of milk, slowly to/void getting any
:13:52. > :13:59.lumps. Add nutmeg and Dijon mustard and season and that's it. My take
:13:59. > :14:07.on the classic bechamel. Perfect. Now to making the muffin cup. We're
:14:07. > :14:12.going to use sliced white bread. OK, slice the crusts off.
:14:12. > :14:21.Now, grab a rolling pin and flatten the bread to about half the
:14:21. > :14:31.thickness and then to get is crisp, coat it in butter to stop it
:14:31. > :14:37.getting soggy. No crunch, no croque. All the slices are in the tin, now
:14:37. > :14:44.I'm going to put the ham in. You can leave the ham out it's nice
:14:44. > :14:49.with the cheese and sauce on top. For the eggs, idealy you want a
:14:49. > :14:54.really small egg, but these are the regular size I can get in Paris. So
:14:54. > :14:59.I do a little trick, which is, crack it open and pour out some of
:14:59. > :15:03.the egg white. If you put the whole egg in there
:15:03. > :15:11.it will overfill the muffin tin and you won't have any room for the
:15:11. > :15:21.sauce. Now I add the bechamel sauce, a
:15:21. > :15:25.
:15:25. > :15:30.tablespoon of it. Then I grate the cheese. You can't
:15:30. > :15:40.have a croque madame muffins without the cheese on top. I'm
:15:40. > :15:42.
:15:42. > :15:48.using a mature goirair, but you can use a mature coplt by is one of the
:15:48. > :15:54.favourite cheeses for Parisians. The English equivalent would be a
:15:54. > :15:59.nice mature Cheddar. Put the myselfins in the oven at 180
:15:59. > :16:09.degrees for 15 minutes. If you don't like the egg runny, keep them
:16:09. > :16:13.
:16:13. > :16:18.in for another five. That smells really good. Oh, wow! That's pretty
:16:18. > :16:24.amazing. Sometimes it's the simplest of
:16:24. > :16:31.dishes that gives you the most pleasure and this one really brings
:16:31. > :16:41.me a little joie de vivre. Can you hear that crunching? That's a
:16:41. > :16:42.
:16:42. > :16:49.croque madame muffin! Most people think of French stews,
:16:49. > :16:55.they think of really heavy winter stews. What we're going to do is a
:16:55. > :17:00.fresh, light broth with green, fresh vegetables and spring lamb.
:17:00. > :17:05.Start off by putting garlic and half an onion into a big casserole
:17:05. > :17:11.pot. I'm lazy so I try and put everything in one pot. Anything to
:17:11. > :17:15.save washing up, that's my motto. So, I have a cut of lamb which is
:17:15. > :17:21.fairly cheap, the neck. And the great thing about the neck part is
:17:21. > :17:28.it has the bone which gives you the rich stock and a bit of fat. So
:17:28. > :17:33.that's a perfect combination for a stew. Seering the lamb will
:17:33. > :17:38.caramelise the sugars that come to the outside of the meat and create
:17:38. > :17:45.extra flavour. Whilst that is browning, I grab two carrots. I'm
:17:45. > :17:52.just going to get my other bits and bobs. My makeshift herb box is just
:17:52. > :18:02.the jop in my little flat because I am -- job in my little flat because
:18:02. > :18:03.
:18:03. > :18:08.I'm going to need a bay leaf and thyme for my stew. And no need to
:18:08. > :18:13.chop because they just simmer along with the top on and in two hours
:18:13. > :18:18.you have dinner ready. In the meantime, start making the mint
:18:18. > :18:25.sauce. This couldn't be sixler and it is so tasty. Chop the mint
:18:25. > :18:29.finely. Add a teaspoon of salt and sugar, some hot water and white
:18:29. > :18:36.wine vinegar. The French might serve this with Dijon mustard, but
:18:36. > :18:46.for me, it has to be the mint. Then leave it in the fridge to
:18:46. > :18:49.
:18:49. > :18:58.chill. Voila. Sit back and relax and let that stew magic happen.
:18:58. > :19:08.Wow! That certainly smells good. So, I think we can finish off with some
:19:08. > :19:15.fresh vegetables and now we add the beans. I'm using beans and paes,
:19:15. > :19:18.these are classic. To make it more filling, you could use broad beans
:19:18. > :19:24.and potatoes. Lamb and mint sauce, the French
:19:24. > :19:31.always think we're kidding. They can't comprehend that idea of
:19:31. > :19:41.putting mint sauce with meat. I think the vegetables are done. They
:19:41. > :19:47.look great. Isle' turn it off because it is cooked. Umm, that's
:19:47. > :19:57.really good. A simple, but much- loved Parisian supper and with a
:19:57. > :20:00.
:20:00. > :20:05.big helping of mint sauce, it's a little taste of home.
:20:06. > :20:11.Right t's that time of the show to find out whether Katherine will be
:20:11. > :20:16.facing food heaven or hell. Food heaven will be scallops and fresh
:20:16. > :20:22.pasta. These guys are going to make it. Or the dreaded food hell, which
:20:22. > :20:29.is the smoked fish and another thing you don't like is chilli.
:20:29. > :20:35.What do you think everyone has decided. It was 3-0 at home. Yes,
:20:35. > :20:43.I'm hoping this. Although, actually on the picture, they looked OK, but
:20:43. > :20:48.I don't like smoked things. Well, it was a 5-0 whitewash for food
:20:48. > :20:55.heaven. These are hand-dived. The diver has actually gone down into
:20:55. > :21:01.the sea to collect these. When they are dredged they churn up the ocean
:21:01. > :21:06.beds and they contain a lot of sand. So get a normal knife and slice
:21:06. > :21:16.through it and it opens up the scallop and I'm going to leave the
:21:16. > :21:18.
:21:18. > :21:23.rest to Nigel. Thank you. And we peel the shrimps. And peel the top
:21:23. > :21:29.part first and squeeze the tail. And we use the shells for the sauce.
:21:29. > :21:37.Adam has the pasta on the go, so we're going to make a sauce with
:21:37. > :21:47.the left-over bits of shell. There is so much flavour in the
:21:47. > :21:50.
:21:50. > :21:55.shells. Chop a shallot. And throw them in the pan. Turn it up a bit.
:21:56. > :22:05.Butter in there as well. This is quite nice having three boys
:22:05. > :22:11.cooking for me! It's very expensive though! And pop the prawn heads in
:22:11. > :22:16.as well. So you put the outside in as well. Yes, but keep the meat
:22:16. > :22:22.separate. A lot of people just throw this away, but I'm making a
:22:22. > :22:27.sauce with it. You can throw it around now and feel as if you've
:22:27. > :22:34.just cooked your lunch. Yes, my mum will be watching and she'll be so
:22:34. > :22:44.proud of me. But she'll want you to cook it when you go back home.
:22:44. > :22:46.
:22:46. > :22:52.Take the roe off the scallops. Put in the tomatoes. And stand back.
:22:52. > :22:56.Brandy....Oh! And flame it. Now we take some stock. This is just
:22:56. > :23:01.chicken stock or fish stock. Yes. It's the same stock you can just
:23:01. > :23:06.buy from the supermarket. Yes. cook it now for two or three
:23:06. > :23:13.minutes. Fresh thyme in there. It sounds weird using the shells.
:23:13. > :23:17.it looks really colourful. But you get lots of flavour. And in goes
:23:17. > :23:27.the cream. And the meat is the scallops and the meat from the
:23:27. > :23:32.
:23:32. > :23:37.prawns. Look at that, running water! That's a luxury. Six years
:23:37. > :23:43.without running water! The secret is it is done very, very quickly.
:23:43. > :23:50.So everything is thrown in. this is just simmering. Yes, and
:23:51. > :23:57.take the entire lot and blend it in a food processor. And this is the
:23:57. > :24:04.sauce? This is going to be the sauce. You're going to eat this.
:24:04. > :24:09.You're looking be mused, Katherine. No, there's just so much going on.
:24:09. > :24:19.You could help! Don't just stand there. Then it wouldn't be heaven,
:24:19. > :24:21.
:24:22. > :24:31.because I'd probably mess it up. My mum has lots of kitchen yut tonsils
:24:32. > :24:37.
:24:37. > :24:42.that -- utensilsts that she never uses. So I like that pasta one.
:24:42. > :24:47.can make the sauce just out of shells. You get all the flavour
:24:47. > :24:55.from the shells. Because I would have never thought about actually
:24:55. > :25:05.eating it. Oh, right. You serve it serve out all the bits and there's
:25:05. > :25:12.loads of flavour in the shells. I would have never thought of that.
:25:12. > :25:17.And taste just that on its own. mouth is watering. That's really
:25:17. > :25:24.good. But you haven't put any meat in there, that's all from the
:25:24. > :25:34.shells. Then grab some butter, the pasta is just about ready and the
:25:34. > :25:35.
:25:35. > :25:42.scallops and the prawns go in. You're getting in there. Yes. This
:25:42. > :25:48.is the only thing that I can do. I'm probably not doing anything,
:25:48. > :25:52.but it makes me feel like I'm helping. If it goes wrong, I can
:25:52. > :25:59.blame you. Pasta in the boiling water with a good pinch of salt.
:25:59. > :26:05.The secret is you cook it very, very quickly. Get a little bit of
:26:05. > :26:11.colour on the scallops and add the tomatoes and the courgettes which
:26:11. > :26:18.have been nicely diced, because they were paying attention earlier!
:26:18. > :26:24.And all we do now is grab the sauce and then hopefully the boys have
:26:24. > :26:31.got me some basil ready. Now, do you think any of these guys or me
:26:31. > :26:41.could be an limpin? I was thinking of that before. Some sort of field
:26:41. > :26:44.
:26:44. > :26:54.event. Shot put! I was 200 metre champion for high jump, many years
:26:54. > :26:54.
:26:54. > :26:58.ago. Really. Yes. And was it olive oil put in there? No, no. No olive
:26:58. > :27:05.oil, just salt. And put the pasta in there and take
:27:05. > :27:12.it off the heat and the idea is you finish it off - you don't pour it
:27:12. > :27:21.on, like when you have spaghetti bolognese. Yes, because I always
:27:21. > :27:28.drain it. Oh, this looks amazing. We'll do an Olympian portion. And
:27:28. > :27:34.basil observer the top. That is a rower's portion. I was just talking
:27:34. > :27:39.to my coach actually because I'm a lightweight. You shouldn't say that,
:27:39. > :27:49.it doesn't sound right. And my coach is watching me all morning,
:27:49. > :27:54.
:27:54. > :28:04.eating! This pasta looks so good. Right, Olley has chosen a
:28:04. > :28:04.
:28:04. > :28:10.Falanghina from Tesco it's a Finest one, from Italy. The fresh pasta is
:28:10. > :28:17.made from flour, egg yolk and a pinch of salt and a tiny bit of oil.
:28:17. > :28:22.What do you reckon to the scallops? Nice and simple? Yes, and it looked
:28:22. > :28:28.so easy but it would probably take me about an hour to do. And you're
:28:28. > :28:34.in London this week, on a bus, showing off the medal. When are you
:28:34. > :28:39.there so people can cheer? Monday, there will be a parade and
:28:39. > :28:47.we're going all round London. It will be great. Many congratulations