:00:12. > :00:22.Good morning, today you may need one of these and chopsticks. We are
:00:22. > :00:32.
:00:32. > :00:36.celebrating Chinese New Year. This Hello and welcome to the show. It
:00:36. > :00:41.is Chinese New Year tomorrow. To help us to celebrate are two people
:00:41. > :00:51.who have opened our eyes to the joys of Chinese cookery. One for a
:00:51. > :00:51.
:00:51. > :00:57.little longer than the other! First, is a woman whose TV shows and
:00:57. > :01:04.cookery booked have embraced the modern world of Chinese cooking. It
:01:04. > :01:13.is Ching He Huang. Next to her it is the one and only, it is the Mr
:01:13. > :01:15.Ken Hom. Good morning to you both. Is that happy New Year? Yes, that
:01:16. > :01:20.is right. Kefpb, you are firing off the --
:01:20. > :01:22.Ken, you are firing off the show, what are you making? I am maked
:01:22. > :01:29.steamed scallops with corn and pineapple rice.
:01:29. > :01:34.It has a bit of a kick in that with the spicy corn. You found this on
:01:34. > :01:38.your travels? Yes, exactly, with Ching.
:01:38. > :01:47.And you are wearing the right colours for the New Year? Yes,
:01:47. > :01:51.wishing you lots of love. What are you making? I'm making
:01:51. > :01:55.steamed scallops with corn and pineapple rice.
:01:55. > :01:59.Sorry, Ken is making that, I'm making sticky belly pork rice
:01:59. > :02:05.wrapped in lotus leaves. So, two delicious dishs to look
:02:05. > :02:08.forward to and also helpings from Rick Stein and new episodes of
:02:08. > :02:12.Raymond Blanc and Celebrity MasterChef. Now if I could swap
:02:12. > :02:18.places with any man it could be our in connection guess this morning.
:02:18. > :02:25.Having had glittering wins at the Monaco Grand Prix, he now has the
:02:25. > :02:29.second best job working as part of the F16789 commentary team on BBC
:02:29. > :02:34.One, please welcome to Saturday Kitchen, the great David Coulthard!
:02:34. > :02:40.Six years and we have a racing driver on the show! Well, 20 really,
:02:40. > :02:44.I am retired. Well, the season is about to start.
:02:44. > :02:54.There is interesting stuff in testing on F16789? Yes it rolls one
:02:54. > :02:55.
:02:55. > :03:00.year into the next. There is so much focus in the pre-season stuff.
:03:00. > :03:06.Lewis at Mercedes, and can Jenson Button do it again? So I think this
:03:06. > :03:13.will be a great year. And at the end of today's programme
:03:13. > :03:16.we are cooking your food heaven or food hell. Something based on your
:03:16. > :03:23.favourite ingredient or nightmare ingredient. So, food heaven, what
:03:23. > :03:29.would it be? I love fish. So I said earlier, a lovely bit of salmon.
:03:29. > :03:35.What about the dreaded food hell? Ofal. I am not good with internal
:03:35. > :03:39.organs! I do! I have eaten haggis. That is nice and all of the rest of
:03:39. > :03:44.it, but liver, kidneys, I don't really like the textures.
:03:44. > :03:48.I don't think a lot of people do. So it could be salmon or loads of
:03:48. > :03:52.ofal. For food heaven I have something great for Sunday lunch. A
:03:52. > :03:57.whole side of salmon. The fish is trimmed, covered with a layer of
:03:57. > :04:03.mousse and then it is rolled in butter pastry, served with roasted
:04:03. > :04:10.veg and a classic butter sauce. How does it sound? Mouthwatering!
:04:10. > :04:13.Great, a salmon pasty, the difference is �45! Or food hell.
:04:13. > :04:21.Livers and kidneys, that is served devilled.
:04:21. > :04:26.They could be fried and served with mushrooms, garlic, sherry, and
:04:26. > :04:30.finished off with cream. What about that, then? Well, the main
:04:30. > :04:34.ingredients taste good. That is the idea. I don't like it
:04:34. > :04:40.either. You have to wait until the end of the show to see which one
:04:40. > :04:46.David gets. If you would like to ask a number -
:04:46. > :04:51.- a question, call this number: If I get to speak to you I'll be
:04:51. > :04:58.asking if you want David to face food heaven or food hell. Are you a
:04:58. > :05:03.fan of Chinese cookery? Love it. That's a good job, then. Well, to
:05:03. > :05:12.celebrate the Chinese New Year it is the brilliant, the legend, Mr
:05:12. > :05:16.Ken Hom! Happy New Year. Now, what are we doing here? We are
:05:16. > :05:19.doing steamed scallops. So while I'm doing this you can help me by
:05:19. > :05:23.chopping all of these things to go chopping all of these things to go
:05:23. > :05:31.with it. So, Chinese cooking is a lot of
:05:31. > :05:35.chopping but very fast cooking. I'm going to steam the scallops in
:05:35. > :05:42.a heat-proof plate. There is water in the wok like that we turn that
:05:42. > :05:49.There is plenty of water in that. Let's cover that and let it steam.
:05:49. > :05:53.We are going to do a pineapple rice. I learned how to do it in had you
:05:53. > :05:56.nan province where I went with Ching. We m a wonderful time
:05:56. > :06:05.filming in China. It was amazing.
:06:05. > :06:11.It was a lot of work. It was quite intense. I learned to make not only
:06:11. > :06:17.Chinese foods but about wine from Ken! It is the only thing that kept
:06:17. > :06:22.us from going crazy sometimes! think of conditions cooking a
:06:22. > :06:27.little like Indian food. In that the country is split into so many
:06:27. > :06:32.different styles. In India, there are so many different cultures and
:06:32. > :06:37.styles. Is China the same? We both learned a lot. Things we had never
:06:37. > :06:43.seen before or even heard of. How people made things. Sometimes I
:06:43. > :06:50.think that Ching was sceptical as I was. We were like, "What is that?"
:06:50. > :06:57.We discovered a lot of good food and delicious dishes. There were
:06:57. > :07:05.spices and chillies, the array was really incredible.
:07:05. > :07:10.Amazing. Where did you go, David travels
:07:10. > :07:15.more than most, where would he go to find the best Chinese food?
:07:15. > :07:22.Shall we keep it a secret? Where would it be? I think he could go,
:07:22. > :07:31.for me it is the south. Cor Ken, I think the Cantonese
:07:31. > :07:38.cuisine. It is probably the lightest. In
:07:38. > :07:44.Sichuan it was so cold, so damp. We understood why people ate so much
:07:44. > :07:48.spices. It was to ward off the damp! Yeah.
:07:48. > :07:53.Now you are probably the busiest chef that I know of. The restaurant
:07:53. > :08:01.chain is expanding. You have something new lined up in Rio?
:08:01. > :08:05.may be doing a restaurant at the Rio de Janiro. That would be really
:08:05. > :08:12.fantastic. The Brazilians are just beginning to get into Chinese
:08:12. > :08:19.cooking. China is Brazil's newest best friend. So it is very nice for
:08:19. > :08:23.me. What is nice about Chinese food there is that it is less heavy.
:08:23. > :08:30.Brazilian food is actually quite heavy and stodgy.
:08:30. > :08:34.It comes from the Portuguese. When the pork is cooked like that.
:08:34. > :08:38.I am now adding some sesame oil and soy sauce to that.
:08:38. > :08:47.What would be the common mistake, we talk about it when trying
:08:47. > :08:53.Chinese food at home it is the additional of the sesame oil?
:08:53. > :08:57.should not cook with sesame oil it is used as a flavouring. Now the
:08:57. > :09:02.ginger goes in there. That is cooked over a really high heat.
:09:02. > :09:08.So, the Chinese New Year tomorrow it is the Year of the Snake. What
:09:08. > :09:18.does that tell us? It tells us that it is, well, it is like soup!
:09:18. > :09:20.
:09:20. > :09:27.snake is beautiful andwise. Do you know what you are? I am come
:09:27. > :09:34.fused! When were you born? I was born in March on the 27th.
:09:34. > :09:39.I am Arian. You are a pig! A pig means? They
:09:39. > :09:44.love the luxury. It means that they are honest with
:09:44. > :09:49.those in their lives, loyal and sincere and expect the same of
:09:49. > :09:52.others. Very good with money. That will be
:09:52. > :09:59.handy! Right, the scallops are there.
:09:59. > :10:05.Yes, they are finished. What I love about this is how it is so quick to
:10:05. > :10:09.cook the 158ska -- scallops. You should never overcook them.
:10:09. > :10:14.Often the little ones are difficult to cook quickly.
:10:14. > :10:21.Steaming is really nice as it keeps it from overcooking and keeps them
:10:21. > :10:29.moist. We need a platter for that. That will be nice.
:10:30. > :10:34.We will put the scallops on there. What we have for the sauce is right
:10:34. > :10:44.there. Rice wine, soy sauce and I'm heating up some oil.
:10:44. > :10:44.
:10:44. > :10:48.Do you want ginger in there or not? Are you sure? Everything but
:10:48. > :10:58.ginger! Yes, I do. Sorry. I thought you did.
:10:58. > :11:02.
:11:02. > :11:08.It is old age! So, let's stir the pork and ginger around. At this
:11:08. > :11:18.moment I'm adding cooked rice. That is cold.
:11:18. > :11:26.Let that cook over a very high heat. We toss that.
:11:26. > :11:34.So this is the pre-cooked rice? We are getting it really hot again.
:11:34. > :11:39.That's good. Let's put the scallops here. We
:11:39. > :11:44.have the lovely corn. Why is it important that the rice
:11:44. > :11:48.is cold? If you cooked fried rice it must be cooked first. If it is
:11:48. > :11:56.hot it will stick together. This is a mistake that many people make
:11:56. > :12:01.when they are cooking rice, isn't that right, Ching? Yes, if you are
:12:01. > :12:06.doing sticky rice it does not matter, but any other rice, it make
:12:06. > :12:16.it is when it is cold and hits the wok it goes nice and crispy on the
:12:16. > :12:23.outside edges. You want the nice, wonderful smokey
:12:23. > :12:28.flavour that goes into the rice. Right this hot oil, you are pouring
:12:28. > :12:34.it over the top? Yes. When it gets hot and smoking.
:12:34. > :12:42.If you would like to ask a question to any of our chefs, call this
:12:42. > :12:48.number: You can put your questions to us live later on.
:12:48. > :12:52.Right we are doing the corn. I think that Ching and I discovered
:12:52. > :13:00.in China how popular corn is. It is really interesting it comes from,
:13:00. > :13:06.of course the New World. The adaptation of corn in China
:13:06. > :13:10.really changed agriculture. A lot of people grow food in areas
:13:10. > :13:16.that they could not grow food before.
:13:16. > :13:24.What about doing stir-frys, is it something that you attempt at home?
:13:24. > :13:28.I said to Ken before going on air that I had one of his woks when I
:13:28. > :13:34.was driving. One, you could cook everything in it and two, you could
:13:34. > :13:40.eat out of it! There was no washing up! That was about the only time I
:13:40. > :13:49.did any cooking. Right, what about in here? A little
:13:49. > :13:53.bit of oil in there. Add the chillies.
:13:53. > :14:03.That is in. I think this is the first time we
:14:03. > :14:06.
:14:06. > :14:14.have three woks going on. Can I pour that oil on to there?
:14:14. > :14:23.Yes. It is all these young people! Are you sure you are OK? Oh, fine!
:14:23. > :14:29.A bit of sugar in there? Yes. The sugar is for the chillies. That's
:14:29. > :14:39.enough. A little bit of stock. That keep it is moist. Salt and
:14:39. > :14:45.
:14:45. > :14:55.pepper. Oh, gosh. (I love how you are immune to the
:14:55. > :15:04.
:15:04. > :15:10.The sauce. Lovely. A beautiful sauce.
:15:10. > :15:16.I think that David will love this. Now the crew are coughing! There is
:15:16. > :15:21.a lot of chilli in there! Remember this is a live show! Tell me about
:15:21. > :15:27.it! Right, I think that is everything in there.
:15:27. > :15:34.You notice that Ching and I are the only ones not coughing! And there
:15:34. > :15:42.you have it, the last one. Yes, a good Scottish dish here!
:15:42. > :15:47.Well you know, David, I'm half Scottish, with the name Ken.
:15:47. > :15:53.If you are vegetarian, you just don't put in the meat it is as
:15:53. > :15:57.simple as that. This is really what is nice about this kind of cooking.
:15:57. > :16:01.Did you use light or dark soy in there? That is light soy sauce.
:16:01. > :16:11.So tell us what the dish is again? This is steamed scallops with corn
:16:11. > :16:16.
:16:16. > :16:21.Three dishes, all done. Perfect.
:16:22. > :16:26.There was a little ripple over there! Let's bring the pork over.
:16:26. > :16:32.You have to dive into this one. Tell us what you think of this.
:16:33. > :16:38.This is quite spicy, David. I love the steam.
:16:38. > :16:44.It is because they can't afford the heating in here! Dive in, tell us
:16:45. > :16:49.what you think. I am a fan of the pineapple rice. I had the pleasure
:16:49. > :16:53.of trying it in had you nan it was amazing.
:16:53. > :17:00.And the sweetcorn is good for diets with the chopsticks. It may take a
:17:01. > :17:05.while to eat. They are great. The scallops? Lovely.
:17:05. > :17:11.You probably grew up with things like steamed scallops? Yes, lovely.
:17:11. > :17:17.Right we need wine to go with this. We sent our wine expert, Suzy
:17:17. > :17:25.Walsham to the perfect place to celebrate Chinese New Year. It is
:17:25. > :17:29.not exactly China, though. So where has she gone? I'm here in
:17:29. > :17:34.Liverpool's Chinatown. Home to one of the oldest and largest Chinese
:17:34. > :17:44.communities in Europe. Since it is Chinese New Year, I'm going to find
:17:44. > :17:47.
:17:47. > :17:52.some wines to celebrate with. With Ken's delicious scallopss,
:17:52. > :17:57.pineapple rice and stir-fried corn, I am really looking to pull out the
:17:57. > :18:04.flavours of the sweetcorn and fruit if you want a dry white, I would go
:18:04. > :18:09.for a bright, juicy Australian wine. Something like this Block 13 blend
:18:09. > :18:13.would abgood idea, but I think that overall the dish needs something a
:18:13. > :18:22.shade sweeter. So the wine I have gone for is, the Finest Steillage
:18:22. > :18:27.Riesling 2011. It is from the mozel in Germany.
:18:27. > :18:33.-- Mosel. Riesling is Germany's great variety. Those made in this
:18:33. > :18:43.valley, like this one are so well balanced, light and subtle. It has
:18:43. > :18:44.
:18:44. > :18:49.a lovely fruity aroma. That is of apples, pears and oranges. Ken has
:18:49. > :18:53.a juicy sweetness to it. Even the scallops have a sweetness to them.
:18:53. > :18:59.This wine as exactly the right amount of sugar to balance it out.
:18:59. > :19:02.There is also a streak of clean acidity as with all Rieslings and
:19:03. > :19:06.then the lovely apple flavour. That works so well with the pork and
:19:06. > :19:11.ginger. Ken, as always, you have brought the dazzling flavours of
:19:11. > :19:18.the Far East to our table. I have found a refreshing light white to
:19:18. > :19:23.go with them. Cheers! Cheers indeed! What do you think? I think
:19:23. > :19:29.it really works with that dish. She has done a good job.
:19:29. > :19:34.It needs liquid with it! Yes, the corn, it starts to taste like
:19:34. > :19:41.normal corn, then five seconds later, there is the spice. I felt
:19:41. > :19:46.like I was being mugged! But a great combination with the wine?
:19:46. > :19:50.Brilliant. So refreshing. Amazing with the dishes.
:19:50. > :19:54.And there is another dish coming up to celebrate the Chinese New Year.
:19:54. > :19:59.Can you tell us what that is, Ching Sticky belly pork rice wrapped in
:19:59. > :20:04.lotus leaves. Now let's catch up with Rick Stein.
:20:04. > :20:14.He is in the Far East today, but not in China but Thailand on a
:20:14. > :20:29.
:20:29. > :20:38.train to Phuket. He is arriving in I caught the train to go further
:20:38. > :20:41.Hi. Toto? Good morning, Rick. Good morning.
:20:41. > :20:47.Did you have breakfast yet? I already had some tea on the train.
:20:47. > :20:49.$:/STARTFEED.
:20:49. > :20:59.$:/STARTFEED.
:20:59. > :21:08.
:21:08. > :21:18.I'm very hungry! That'd be great!
:21:18. > :21:31.
:21:31. > :21:35.Toto took me to see how it was really made but first we gathered oyster mushrooms.
:21:35. > :21:38.So, Toto's friends Pam and Somjai start by preparing the mushrooms and making coconut milk
:21:38. > :21:41.by adding water to freshly grated coconut and squeezing it.
:21:41. > :21:44.This soup is notoriously hot and I'm a little bit concerned about
:21:44. > :21:46.the number of chillies going in!
:21:46. > :21:49.It's about 25. 25? Yes.
:21:49. > :21:51.That's going to be terribly hot.
:21:51. > :21:53.For Thai people, this is simple.
:21:53. > :21:56.Next they chop up some galangal, so fresh and fragrant,
:21:56. > :22:00.lemongrass, of course, and quite a few limes.
:22:00. > :22:06.And this gets put into a stock made- with water and coconut milk.
:22:06. > :22:08.Now for some salt, chopped up spring onions,
:22:08. > :22:14.coriander leaves and all those chillies.
:22:14. > :22:19.By the way, tom means to boil and gung means prawns.
:22:19. > :22:28.Next, lime juice and then the prawns.
:22:28. > :22:30.'Before serving, the ladies complete the soup
:22:30. > :22:33.'by adding more of the fresh ingredients,
:22:33. > :22:36.'like tomatoes, coriander, spring onions, kaffir lime leaves and, of course, lime juice.
:22:36. > :22:39.'A quick taste determines the need for a little more fish sauce.
:22:39. > :22:41.'I'm now beginning to understand why tom yum gung
:22:41. > :22:45.is so highly regarded as an icon of Thai cuisine.
:22:45. > :22:52.'Finally, to give the soup an extra- touch of luxury, the first pressing- of the coconut milk is added.
:22:52. > :22:56.'I couldn't have hoped to taste this soup anywhere better
:22:56. > :22:59.'than with this family of farmers, where growing most of the essential ingredients
:23:00. > :23:05.'plays a large part in their livelihoods.'
:23:05. > :23:08.It's good, it's really good.
:23:08. > :23:16.Aroi? Aroi. Aroi mak mak.
:23:16. > :23:17.'to the island of Phuket.
:23:17. > :23:20.'After that fabulous lunch, it was time to drive over the Pak Prah Strait
:23:20. > :23:23.'to the island of Phuket.
:23:23. > :23:26.'Most people today will know it as a major tourist destination
:23:26. > :23:28.'but in years gone by, it was one of the main trading routes
:23:28. > :23:30.between India and China.
:23:30. > :23:33.'I noticed this place from the bridge as we drove across to the island.
:23:33. > :23:41.'I asked the driver to double back so I could have a good look at it.
:23:41. > :23:44.'Toto told me that Thai people who live in Bangkok
:23:44. > :23:48.'and go on holiday here load up their cars just before leaving
:23:48. > :23:52.'with dried fish because it's so good.'
:23:52. > :23:58.The thing that first took my eye was this, which is actually fermented fish guts.
:23:58. > :24:04.Really, I'll try anything and I was thinking it would be really nice to take some of this home
:24:04. > :24:11.but sadly I'm going on to Australia- after this and I believe if I took that through Australian customs
:24:11. > :24:15.they'd lock the door and throw away the key!
:24:15. > :24:17.Some of these things are really quite palatable.
:24:17. > :24:20.First of all this. Maybe I could interest you in that.
:24:20. > :24:23.That is actually a fillet of fish, thinly sliced,
:24:23. > :24:26.from a really big grouper-type fish.
:24:26. > :24:29.It's salted, sugared and dried.
:24:30. > :24:37.They deep fry that. In fact, they deep fry everything.
:24:37. > :24:40.Once you've tried a few of these things, and you've got used to them,
:24:40. > :24:41.it's a bit like pickles, I suppose.
:24:41. > :24:47.They're quite piquant and you actually look for them with quite a lot of pleasure.
:24:47. > :24:50.So, back in Padstow, I managed to get hold of some dried fish from a local Asian deli
:24:50. > :24:53.to make the dish I was talking about outside that stall.
:24:53. > :24:56.It's a salad of shredded green mango and dried anchovies,
:24:56. > :24:59.with deep-fried garlic.
:24:59. > :25:02.They only need to be flash-fried for about 20 seconds,
:25:02. > :25:06.crush them and put them aside and now for the green mango.
:25:06. > :25:11.This may be a bit more tricky to find but I hope that buyers for supermarkets
:25:11. > :25:14.may be watching and taking note that
:25:14. > :25:16.this makes an excellent and delicious salad vegetable.
:25:16. > :25:21.We're missing a trick by not having- it more widely available.
:25:21. > :25:24.Now for thin slices of roasted belly pork,
:25:24. > :25:27.which I've already cooled down.
:25:27. > :25:31.It's wonderfully fatty and sweet and makes the salad much more substantial.
:25:31. > :25:36.Next, thinly sliced shallots, the crushed dried anchovies from before,
:25:36. > :25:44.slices of deep-fried garlic and some chopped peanuts.
:25:44. > :25:49.This is called lesser galangal or krachai as it's known in Thailand.
:25:49. > :25:53.It's becoming easier to get it. in Chinese supermarkets
:25:53. > :25:56.Thinly slice and add those and now for some basil.
:25:56. > :25:57.Try and get Thai holy basil if you can.
:25:57. > :25:57.Slice
:25:57. > :25:57.Slice and
:25:57. > :26:00.Slice and add
:26:00. > :26:08.and the basil we have at home Slice and add those. Now for Bazily.
:26:08. > :26:15.Try to get Thai Holey basil. The difference between this and the
:26:15. > :26:25.sauce, which helps to accentuate through the fat from the belly pork-
:26:25. > :26:27.
:26:27. > :26:33.in the whole dish, and a generous teaspoon of palm sugar.
:26:33. > :26:36.I can't wait to taste this.
:26:36. > :26:38.Who would have thought you could make something so delicious
:26:38. > :26:48.out of those tiny little fish?
:26:48. > :26:54.
:26:54. > :26:56.It's what people... When you think Southeast Asian food,
:26:56. > :26:59.of course you think of stir frys and curries,
:26:59. > :27:01.but these salads, we don't have anything like it in the West,
:27:01. > :27:03.that wonderful astringency, particularly the mango and the lime in there.
:27:03. > :27:05.The heat from the chilli, the fish sauce, the crunchiness...
:27:05. > :27:07.Because the fish isn't just about a fishy taste,
:27:07. > :27:10.it's also about crunch along with the peanuts.
:27:10. > :27:12.It really is really thoughtful food to me.
:27:12. > :27:19.There's some very bright people came up with this idea in the first place.
:27:19. > :27:21.$:/ENDFEED.
:27:21. > :27:24.$:/STARTFEED.
:27:24. > :27:24.You
:27:24. > :27:26.You can
:27:26. > :27:31.You can get
:27:31. > :27:41.You can get hold of those green mangos and that will make a
:27:41. > :27:46.difference to the salad. Now, the masterclass. We have been
:27:46. > :27:54.thinking that we can do a souffle in seven minutes. We are going to
:27:54. > :28:03.try it. The secret is behind this souffle, it is one you could do at
:28:03. > :28:09.home it is the ready-made custard. So this is supermarket custard!
:28:09. > :28:15.thought custard was more yellowy?! It depends on which part of the UK
:28:15. > :28:23.you come from. We are in the south now. It is fancy with vanilla pods
:28:23. > :28:27.in it! So I have whisked up the egg whites. You can add salt to this or
:28:27. > :28:30.a pinch of sugar to stabilise the a pinch of sugar to stabilise the
:28:30. > :28:40.whites. It is quick.
:28:40. > :28:40.
:28:40. > :28:44.I want you to stabilise the whites? It is a technical thing. I'm a
:28:44. > :28:49.pastry chef, not a scientist. The idea is to do this quickly. The
:28:49. > :28:53.trouble is with a lot of people when they are doing souffle, they
:28:53. > :28:58.start messing around forever and a day, stirring it. You have to get
:28:58. > :29:03.this in the oven as quick as possible. So you stir it like this.
:29:03. > :29:10.Take the moulds and pour the mixture into the souffle moulds.
:29:10. > :29:15.Now, properly fill them. Obviously, this is a twist on bananas and
:29:15. > :29:20.custard. You can put passionfruit in it if you wish. So dome up the
:29:21. > :29:27.mixture on the moulds, then go around like that to clean up the
:29:27. > :29:33.moulds and then go around there. So it is not flat, but the secret of
:29:33. > :29:43.this is... Hopefully, they will rise nice and even and don't stick
:29:43. > :29:45.
:29:45. > :29:52.to the moulds. So in the oven, six minutes. 425 degrees Fahrenheit.
:29:52. > :29:56.Or 180 to 200 degrees centigrade. I will do some deep-fried
:29:56. > :30:06.caramelised bananas to go with it. So, the season is about to start.
:30:06. > :30:06.
:30:06. > :30:14.You have Louis moving? Yes, a brave decision. -- Lewis.
:30:14. > :30:20.He is moving to Mercedes. They have not had the best run there with
:30:20. > :30:27.McLaren, but he has made a brave decision. He seems in a happy place.
:30:27. > :30:32.Let's see how it goes. You know McLaren it is an integral
:30:32. > :30:40.part of your career? Yes, nine years.
:30:40. > :30:45.How will it be different for Lewis? Well, the Grand Prix teams are not
:30:45. > :30:50.just about the people you see at the race track. It is about the 100
:30:50. > :30:55.or so others at the factory. So he will have to learn about who to
:30:55. > :31:00.talk to about the gearboxes, being comfortable in the car. So a lot of
:31:00. > :31:06.extra energy is going to be used in getting up to speed on that. Before
:31:06. > :31:10.he could focus all of the energy on just driving the car, but it is a
:31:10. > :31:14.great challenge for him. I know that last year, Fernando Alonso
:31:14. > :31:20.nearly won the championship. It reminds me of the years you were
:31:20. > :31:24.racing. There is always a battle of one or two or three drivers and the
:31:24. > :31:30.teams, with McLaren and Ferrari, there was always that battle. Now
:31:30. > :31:36.it seems that everyone is in the mix? A drinks company from Austria
:31:36. > :31:42.has come in and dominated, but it has shown you cannot rest on your
:31:42. > :31:45.laurels. The name Ferrari or McLaren does not guarantee you
:31:45. > :31:50.going forward. The amazing thing is the technology, but it does not
:31:50. > :31:55.develop itself. You have to keep the bright young talent coming up.
:31:55. > :31:59.To motivate them, to give them the opportunity. Some teams, Ferrari,
:31:59. > :32:05.McLaren, they don't like getting beat by a team without a history.
:32:05. > :32:09.You were a part of the Red Bulls history when it started off. What
:32:09. > :32:14.was it like for somebody in the paddock, when there is no
:32:14. > :32:18.experience in the team, well, not the driver but for the team. How
:32:18. > :32:24.did it go down? In the beginning, the goal for Red Bull were to be
:32:24. > :32:31.taken seriously. The core of the team was the old Jaguar team. So I
:32:31. > :32:35.had driven for it that team in 1990, back when I bought Ken's wok n when
:32:35. > :32:40.I was living in Milton Keynes! I was driving with the guys then who
:32:40. > :32:47.are still a part of Red Bull now. So the team went through many
:32:47. > :32:57.changes. The core was good but what it needed was technical leadership
:32:57. > :33:00.
:33:01. > :33:10.and new management. So it needed that support.
:33:10. > :33:14.I did some racing at Croft. Is was bumped up from second to first
:33:14. > :33:19.because someone was disqualified. I got a little trophy. About that big,
:33:19. > :33:23.but I did win something at racing, but you continued with Formula One,
:33:23. > :33:27.you continue with it now but you continued racing. Is it difficult
:33:27. > :33:31.to, having spent all of your career with that as a pinnacle, to
:33:31. > :33:35.suddenly get out of the car and say that is it? I didn't have a problem
:33:35. > :33:39.with it. I had a fulfilling career. I think I made the most of the
:33:39. > :33:43.talent that I had. Therefore I stopped in Formula One feeling I
:33:43. > :33:46.did not leave anything on the table. A I know a lot of drivers struggle
:33:46. > :33:50.when they don't get the car, the team, that they feel they could
:33:50. > :33:55.have done more. That causes the frustration, but I loved the
:33:55. > :33:59.journey. I love being a racing driver. I don't miss the Grand Prix
:33:59. > :34:07.circuit today. I really admire the guys that are out there. I think we
:34:07. > :34:14.have a golden era. We will look back at Fernando Alonso, Sebastian
:34:14. > :34:19.Vettel, Webber, and talk about that being the year that was similar to
:34:19. > :34:26.the Stuart's, the Jim Clerks, people like that.
:34:26. > :34:30.So it is the same mix. You have Lotus in the mix too? You mentioned
:34:30. > :34:34.Lotus. Kimi Raikkonen, you should get him on the show. He will not
:34:34. > :34:41.say a lot but he will enjoy the wine and anything else you are
:34:41. > :34:45.offering! Right, I have the bananas here. I have made a batter and I
:34:45. > :34:50.have deep fried them. The batter has corn flour and flour.
:34:50. > :34:56.You make the caramel and the sesame seeds go in. Hopefully with these
:34:56. > :35:01.guys watching, that I am doing this right. You need ice cold water. We
:35:01. > :35:06.mix the sesame seeds in. We turn the heat off, throw the bananas in
:35:06. > :35:10.and then coat them in the caramel. Now, the secret of this is to make
:35:10. > :35:15.sure they are coated really well like that. Then you drop them in
:35:15. > :35:24.ice cold water to stop them from cooking.
:35:24. > :35:29.He coped that from us! It just looks wrong being put in cold water
:35:29. > :35:34.now! What is wrong it should be done in a wok! Sorry, James!
:35:34. > :35:38.Hopefully, the souffle will be OK, but hopefully, the idea is that you
:35:38. > :35:42.pop this in here. It stops the cooking like that
:35:42. > :35:49.So you don't put your finger in. Then take these out and they are
:35:49. > :35:54.cooked, you see. You are looking bemused? I have
:35:54. > :35:59.never seen that before in my life. If anyone did it other than your
:35:59. > :36:04.good self, I would think that they were mad! As well as the drivers
:36:04. > :36:10.having changed, a few of them. The line-up of the commentary has
:36:10. > :36:15.changed. There is yourself? Yes. And there is Eddie Jordan and his
:36:16. > :36:25.amazing shirts and a new addition? There is Suzy can have Perry
:36:25. > :36:31.fronting the show. Jake Patrick has gone off. He is
:36:31. > :36:37.expecting his first child, but Suzy is great. She has worked for MotoGP
:36:37. > :36:42.for many years for the BBC. She has racing in her blood. She is more
:36:42. > :36:47.than capable of controlling Eddie! I bet she can't make a souffle like
:36:47. > :36:57.that, though. There is no back to that oven, there is Antony Worrall
:36:57. > :36:57.
:36:57. > :37:06.Thompson making them! It has risen, hasn't it? There you have it. It is
:37:06. > :37:10.a banana and custard kind of Chinese souffle.
:37:10. > :37:15.The bananas are cold. You should be able to break them.
:37:15. > :37:20.Are you supposed to go from the top of the souffle? It is just bought
:37:20. > :37:23.in custard and egg whites. It is nice but it disappears in the
:37:23. > :37:27.mouth. Stick some banana in your mouth,
:37:27. > :37:33.David! You are supposed to taste it all together. I was building-up,
:37:33. > :37:40.you knocked me back down again! You have said it now, it is live! Right,
:37:40. > :37:50.what are we cooking for David at the end of the show? It could be
:37:50. > :37:51.
:37:51. > :37:56.food hell, or food heaven. It could be food hell!! It could be food
:37:56. > :38:02.heaven, the salmon coubiliac, or it could be food hell, devilled
:38:02. > :38:06.chicken livers and kidneys on toast. Some of our viewers and the chefs
:38:06. > :38:13.in the studio get to decide David's feat, but you have to wait until
:38:13. > :38:18.the end of the show to see the final result. I forgot to tell you,
:38:18. > :38:24.you can put passionfruit in that souffle, to make it taste less
:38:24. > :38:27.bland! I have not got anything to throw at you, other than a banana!
:38:27. > :38:32.Now, it is time for Celebrity MasterChef. Four more enter the
:38:32. > :38:42.competition. They are thrown in at the deep West End a mystery box.
:38:42. > :38:58.
:38:58. > :39:04.I will put your name down for the to show the whole nation
:39:04. > :39:06.You will have just 50 minutes to cook for us one plate of food,
:39:06. > :39:09.using some of those ingredients inside that box.
:39:09. > :39:14.Remember, he who dares wins.
:39:14. > :39:19.To be honest, I'll be happy if I can eat it.
:39:19. > :39:25.Now lift your box.
:39:25. > :39:28.Today's main ingredient is pigeon.
:39:28. > :39:32.The box also includes savoy cabbage,
:39:32. > :39:35.pancetta, a red pepper,
:39:35. > :39:41.puy lentils, rhubarb and an orange.
:39:41. > :39:44.So there's the rules. You have a set of ingredients.
:39:44. > :39:46.We would like one plate of food. You have 50 minutes.
:39:46. > :39:51.Ladies and gentlemen, let's cook.
:39:51. > :39:53.These celebs' first visit to the MasterChef kitchen
:39:53. > :39:57.and they get a pigeon and a stick of rhubarb thrown at 'em.
:39:57. > :40:00.It couldn't get any tougher.
:40:00. > :40:03.The head on the pigeon has still got its guts in.
:40:03. > :40:07.Oh! Oh, that's liver!
:40:07. > :40:16.Fantastic. All four of you are cooking the pigeon.
:40:16. > :40:22.27-year-old singer Gareth grew up in a household of seven children
:40:22. > :40:27.and his passion for food originally comes from his mum.
:40:27. > :40:29.Have you ever prepared a pigeon before?
:40:29. > :40:33.No, never. The moment I took the box off, I was like, "Oh, God, what am I going to do?"
:40:33. > :40:38.But you know, as I've relaxed a bit,- I've found a dish.
:40:38. > :40:48.I'm making pigeon breast wrapped in Parma ham, roast potatoes and a carrot puree.
:40:48. > :40:51.
:40:51. > :40:55.15 minutes have gone. You've got 35 minutes left.
:40:55. > :40:58.Both of actress Laila's parents are chefs,
:40:58. > :41:08.but they wouldn't let her into the kitchen when she was a child.
:41:08. > :41:19.
:41:19. > :41:21.I've just put in some shallots, some coriander.
:41:21. > :41:23.Is it cori...?
:41:23. > :41:24.Parsley.
:41:24. > :41:27.It's all right. Go on.
:41:27. > :41:29.And some chicken stock. And that's it, really.
:41:29. > :41:34.I feel a bit lost, if I'm being honest.
:41:34. > :41:38.What's in there? There's the pepper in there, butI'm not sure if I'm going to use it.
:41:38. > :41:40.What's the worst that can happen? We get ill?
:41:40. > :41:50.What's the best that can happen? We think it's delicious. Exactly. I've got to think like that.
:41:50. > :41:53.You are halfway.
:41:53. > :42:03.Author Emma claims that all of her cooking knowledge comes from years of watching MasterChef.
:42:03. > :42:04.
:42:04. > :42:06.Emma, what are you going to cook for us?
:42:06. > :42:10.I've never, ever cooked a pigeon before in my life. I'm roasting it.
:42:10. > :42:13.I've put orange zest on the skin, I've covered it in pancetta and stuck some garlic up it.
:42:13. > :42:18.I'm going to serve it with a pommes puree, savoy cabbage with pancettaand a butter and flat parsley sauce.
:42:18. > :42:20.That's brilliant. How much cooking do you do?
:42:20. > :42:25.I cook every day, but I've got massive gaps in my culinary skills.
:42:25. > :42:28.If your food is as pleasing as your smile, we're in for a treat.
:42:28. > :42:31.Oh, dear. Eugh!
:42:31. > :42:37.They warned me about you. See you later, Emma. Good luck. See you!
:42:37. > :42:40.Guys, 15 minutes left.
:42:40. > :42:43.Actor and writer George is the main cook at home
:42:43. > :42:51.and often competes with his wife in the kitchen.
:42:51. > :42:56.You've got far too much hair for a man your age, George. You haven't. No.
:42:56. > :42:58.You are going to cook for us what?
:42:58. > :43:02.I am going to cook pan-fried pigeon breast with savoy cabbage.
:43:02. > :43:06.I'm going to probably use the pancetta, I think. I like the look of that.
:43:06. > :43:16.And sauteed potatoes. Good luck. I'm really enjoying it.
:43:16. > :43:20.Last three minutes, guys. Come on, last three minutes.
:43:20. > :43:24.Guys, you've got just 90 seconds left.
:43:24. > :43:28.You've got 30 seconds.
:43:28. > :43:35.That's it. Time's up.
:43:35. > :43:36.First up is Emma
:43:36. > :43:38.with her orange-roasted pigeon,
:43:38. > :43:42.wrapped in pancetta and stuffed with garlic,
:43:42. > :43:52.served with pommes puree, cabbage, buttered carrots and a parsley sauce.
:43:52. > :43:53.
:43:53. > :43:55.You like your seasoning, don't you?
:43:55. > :44:02.Yeah, I put a bit too much salt in it right at the last minute.
:44:02. > :44:05.Perfect. No?
:44:05. > :44:12.Absolutely. Blimey, I am amazed!
:44:12. > :44:17.The whole lot is cooked really nicely.
:44:17. > :44:22.Your mash is lovely and creamy, I like the crunch of your cabbage, your pigeon is cooked beautifully.
:44:22. > :44:28.Then you get punched in the head with huge amounts of salt. I've over-salted things today.
:44:28. > :44:32.Oh, yeah. But I love your pigeon. Good on ya!
:44:32. > :44:37.Thank you, John.
:44:37. > :44:39.George took the breasts off the pigeon, pan-fried them
:44:39. > :44:43.and served them with pancetta, savoy cabbage, sauteed potatoes
:44:43. > :44:51.and a red pepper salad.
:44:51. > :44:54.You've cooked that pigeon breast so well. I'm so pleased.
:44:54. > :44:59.It's so nicely seasoned and it's moist inside, really gamey, quite strong.
:44:59. > :45:04.You've done really well with that, but the look of the plate is not good.
:45:04. > :45:07.There is uneven cooking on this cabbage. There's burnt bits.
:45:07. > :45:14.The same is true of the sauteed potato.
:45:14. > :45:17.Laila pot-roasted her pigeon with the potatoes and served them
:45:17. > :45:27.with a red pepper, stuffed with a pigeon liver and lentils.
:45:27. > :45:29.
:45:29. > :45:31.The pepper and the lentils is just pretty nasty,
:45:31. > :45:34.but the other half of the dish is really delicious.
:45:34. > :45:40.I think if you just concentrate on one thing and commit to your dish, you're going to do OK. Thank you.
:45:40. > :45:46.Thank you, Laila. Thank you very much.
:45:46. > :45:52.Gareth wrapped his pigeon breasts in pancetta and served them on roast potatoes with carrot puree.
:45:52. > :45:55.It looks fantastic. Fantastic.
:45:55. > :46:03.Thanks.
:46:03. > :46:05.I really like that. It's a perfect, perfect match.
:46:05. > :46:14.I'm really impressed. This was a mystery box and you've had no chance to practise this at all.
:46:14. > :46:16.$:/ENDFEED.
:46:16. > :46:20.$:/STARTFEED.
:46:20. > :46:20.Nice
:46:20. > :46:20.Nice job,
:46:20. > :46:28.Nice job, Gareth.
:46:28. > :46:34.they get on with the skills test later on. Still to come live,
:46:34. > :46:41.Raymond raumed Raymond is on a fish trawler, then he heads back to
:46:41. > :46:48.prepare turbot with cucumber and scallops -- Raymond Blanc. It may
:46:48. > :46:55.be the year of the snake but Ching and Ken go head-to-head.
:46:55. > :46:58.It is the Saturday Kitchen Homelett Challenge! We got there! Brilliant.
:46:58. > :47:01.You can see that live a little You can see that live a little
:47:01. > :47:05.later on. And is David facing his food
:47:06. > :47:09.heaven? That is salmon coubiliac. Or food hell, devilled chicken
:47:09. > :47:15.livers and kidneys on toast? You have to wait until the end of the
:47:15. > :47:18.show for the final results. Right, let's carry on with the Chinese New
:47:18. > :47:22.Year celebrations, we have the brilliant, Ching He Huang.
:47:22. > :47:25.On the menu? Thank you. I'm making the sticky belly pork rice wrapped
:47:25. > :47:31.in lotus leaves. So, fire away. We have the belly
:47:31. > :47:36.much pork here? Yes, we have the belly of pork. I need to di cerbgs
:47:36. > :47:42.it. Then I will chop shallots and Chinese mushrooms. These have been
:47:42. > :47:50.soaking in hot water for 20 minutes. You can always use the liquor to
:47:50. > :47:57.You can always use the liquor to make a soup for the stock.
:47:57. > :48:05.Is this all ingredients you can get from the supermarket? Yeah, you can
:48:05. > :48:08.get it from the supermarket. You can use lardons instead of
:48:08. > :48:12.bacon, that helps with the chopping as in Chinese cooking there is a
:48:12. > :48:15.lot of chopping involved. Tell me about it.
:48:16. > :48:19.We are making you work hard today, James.
:48:19. > :48:25.I don't mind it. So the dried mushrooms have been put in hot
:48:25. > :48:30.water, then? You need to soften them down. In Chinese cooking, you
:48:30. > :48:35.know Ken and I travelled in China. The same things came up again and
:48:35. > :48:40.again. One of the classics is lots of dried ingredients it is a way of
:48:40. > :48:48.preserving ingredients, without them going off, but actually it
:48:48. > :48:55.intense ifies the flavours. Yeah, you don't want to make it taste
:48:55. > :49:01.bland, do you David? Sorry, did I say bland? It was a bad choice of
:49:01. > :49:07.words! You could make it into a souffle, that could make it taster?
:49:07. > :49:14.That would be nice, ginger souffle! So, finally dice this.
:49:14. > :49:19.You want the texture still. That is the trick. Whether it is making
:49:19. > :49:24.dumplings, for Chinese New Year, the stir-frys, they have a great
:49:24. > :49:30.balance of flavours, which is so important. So we have the ginger,
:49:30. > :49:37.shallots, the dried mushrooms and the pork. I also have sticky rice.
:49:37. > :49:44.I am using glutinous rice. It doesn't have tpwhrueton, that is
:49:44. > :49:49.just a term. You need to wash the rice well --
:49:49. > :49:54.gluten. So, basically if you do 300 grams
:49:54. > :49:58.of rice, do about 600 mills of water. Double the amount of water.
:49:58. > :50:03.Put it on the pan, bring it up to the boil. When it comes to the boil
:50:03. > :50:08.pop the lid on and turn it down and let it cook in the steal for about
:50:08. > :50:15.15 to 20 minutes. Or do it like the Chinese do and get a rice cooker,
:50:15. > :50:20.right, Ken? Then you can pop it in and you don't have to ir -- worry
:50:20. > :50:26.about it. Now, we need groundnut oil. This is
:50:26. > :50:30.a dish that my grandmother used to make. So any oil. It can be peanut
:50:30. > :50:35.oil, vegetable oil. The garlic, the shallots.
:50:35. > :50:43.Sorry, no garlic. I mean the ginger, then the mushrooms.
:50:43. > :50:53.The garlic is for the next one. Yep. Now were you taught from the
:50:53. > :51:00.love of your parents' cooking at home, that kind of stuff? Is that
:51:00. > :51:06.where you learned cooking? I grew up with my grandmother. Cooking was
:51:06. > :51:11.such a joy, but I was still really young. I was more of a hindrance at
:51:11. > :51:21.that time, but that is where my memories of food comes from. During
:51:21. > :51:21.
:51:21. > :51:29.that time. Watching them cook, peel chickens, gut fish. Yes, nice
:51:29. > :51:32.childhood-kill chickens and gut fish! So this rice. I want to lift
:51:32. > :51:37.this up to show people what it looks like there.
:51:37. > :51:42.Now we want a good colour on the belly of pork. So that it is nice
:51:42. > :51:48.and browned at the edges. With the rice you need to fluff it up a bit.
:51:48. > :51:51.As Ken says, when making fried rice it is best to use cooked rice
:51:52. > :51:59.that's been chilled, but I'm cooking this from the pan as it is
:51:59. > :52:04.sticky and this needs sticky rice. So it does not matter.
:52:04. > :52:14.So it is still warm, though? It is still warm and this is still fine.
:52:14. > :52:15.
:52:15. > :52:22.In a sense, what we are making is a oiled rice. In Chinese, Mandarin
:52:22. > :52:27.China they would have all of the ingredients and chuck in the raw
:52:27. > :52:33.rice, then put them in parcels and steam them for an hour to cook the
:52:33. > :52:37.rice, but I wanted to show you if you cannot get the lotus lives, or
:52:37. > :52:43.you can't make the parcels, that if you want a really good sticky rice,
:52:43. > :52:49.that this is a great one. So the five spices go in. Some rice wine.
:52:49. > :52:57.I'll prepare this for you. Light soy, dark soy. Everything in.
:52:57. > :53:03.A bit of sesame oil. That is that in there.
:53:03. > :53:08.Throw all of that in. Tell me about the prawns, these
:53:08. > :53:12.look great? These are little river prawns. They come dried. In Chinese
:53:12. > :53:18.New Year you need prawns because prawns, they are pretty, aren't
:53:18. > :53:25.they? Look at those tiny little things.
:53:25. > :53:30.Prawns symbolise laughter, don't they, Ken? Are you making it up,
:53:30. > :53:36.you two? I don't know if you are telling the truth?! OK, now for the
:53:36. > :53:42.fun bit. The fun bit?! Yes, this is the
:53:42. > :53:47.lotus leaf. So imagine the lotus flower sitting on there in nature.
:53:47. > :53:52.Then yo you slice it in half. You need to pre-soak this. You can get
:53:52. > :53:56.it in Chinese supermarkets. You need to wash it. Just pour boiling
:53:56. > :54:02.water from the kettle to soften it. Make sure that you clean the inside
:54:02. > :54:09.bit as well. Then take the rice. You see that in itself is sticky
:54:09. > :54:14.belly pork rice as it is now, but this is a great dish to do.
:54:14. > :54:22.It is great for a crowd. You can make it in advance. You can even
:54:22. > :54:26.pop it in the freezer. Then steam it just before serving.
:54:26. > :54:32.So these are dried until you soak them and these are the dried form?
:54:32. > :54:42.Yes. Then when you steam them they give off a lovely, almost a bamboo
:54:42. > :54:46.aroma. Now so if you cut for me.
:54:46. > :54:52.There you go. Thank you. This is the tricky bit.
:54:52. > :55:02.So this is the traditional bit about New Year, the sticky rice?
:55:02. > :55:02.
:55:02. > :55:12.Sticky rice is important. We say (speaking in Chinese (we say it is
:55:12. > :55:14.
:55:14. > :55:22.sticky, because you stick to your family.
:55:22. > :55:27.Sorry I'm not good at wrapping Christmas presents! So, we have one
:55:27. > :55:30.here that has been steamed. It is piping hot.
:55:30. > :55:37.Now you can start the next dish here.
:55:37. > :55:41.This does not take long at all. So this one is garlic ginger chilli
:55:41. > :55:45.with pak-choi. I will do some lovely veg with this.
:55:45. > :55:55.This is really quick? This is really quick.
:55:55. > :55:55.
:55:55. > :56:05.Does that mean hurry up? No! OK, ginger, garlic, chilli. Then
:56:05. > :56:11.
:56:11. > :56:17.the pak-choi. If you do this in March, these guys
:56:17. > :56:23.will be waiting in another country to finish! So, rice wine, soy sauce
:56:24. > :56:26.and a tiny little bit of water around the edges. Then just toss it
:56:26. > :56:31.together. Another great tradition I love
:56:31. > :56:37.about Chinese New Year, is the one where you leave open the doors and
:56:38. > :56:42.the windows? No, oh, what you mean to welcome the Gods in?! Aren't you
:56:43. > :56:52.supposed to open up the windows and the doors? Where did you hear that?
:56:53. > :56:55.
:56:55. > :57:01.He is making it up! It is to welcome the God of Prosperity.
:57:02. > :57:06.OK. So just open it up like that. Now, all of the recipes today are
:57:06. > :57:16.on the website. Go to: There you go.
:57:16. > :57:19.
:57:19. > :57:25.That is the centre piece. Then you have got, you wanted a
:57:25. > :57:28.bigger plate with this. There is some spring onion. What is this
:57:28. > :57:33.again? There you go, that is sticky belly pork rice wrapped in lotus
:57:33. > :57:35.leaves. That's what it is, and keep the
:57:35. > :57:41.That's what it is, and keep the windows shut! Right you get to dive
:57:41. > :57:46.into this one. Well, dive into that.
:57:46. > :57:50.Tell us what you think. So there is sticky rice it should be easy to
:57:50. > :57:55.eat. It looks beautiful.
:57:55. > :57:58.Don't eat the leaf! It changes the flavour, though, putting it in the
:57:58. > :58:03.leaf? Yes. That looks fantastic.
:58:03. > :58:09.And the prawns, I have never seen them before.
:58:09. > :58:17.You can get them in Chinatown. Let's head back to Suzy to see what
:58:17. > :58:22.she has chosen to go with Ching's sticky pork parcels.
:58:22. > :58:26.Ching's pork with sticky rice is wonderful! It goes marginally
:58:26. > :58:32.better with a red wine than a white. The thing is to choose a wine that
:58:32. > :58:38.is soft and juicy, not remotely heavy or tough. So this Heritage
:58:38. > :58:42.Road Shiraz Merlot should be a great option, but I have found one
:58:42. > :58:44.even better than this. The one I have gone for is the Taste the
:58:44. > :58:51.Difference Casablanca Valley Pinot Noir.
:58:51. > :58:56.One of the key points about the Pinot Noir grape is that it has a
:58:56. > :59:02.thin skin, so cons consequently low tannins. It makes for a mellow,
:59:02. > :59:06.soft wine that is what we need for this dish. Oh, lots of lively red
:59:06. > :59:11.berry fruit there and just a hint of chocolate.
:59:11. > :59:17.Hmm, the first thing to notice here is that lovely fruit. Strawberries,
:59:17. > :59:21.cherries it works so well with the pork in Ching's dish, but there is
:59:21. > :59:25.a mocha note. That enhances the savoury qualities of the soy sauce
:59:26. > :59:30.and the wonderful mushrooms. Do look out for the soft texture that
:59:30. > :59:36.works so well with the sticky rice and the gentle pak-choi.
:59:36. > :59:41.Ching, this feels like a great festive recipe for Chinese New Year,
:59:41. > :59:44.so why not celebrate in style with this delicious Chilean red. Enjoy.
:59:44. > :59:49.What do you think of this? Really delicious.
:59:49. > :59:53.I think she has another great choice here? Yes it really has
:59:53. > :59:57.lovely cherry, plumy flavours that I think goes well with the pork and
:59:57. > :00:03.the spices. Happy with that? I'm scared to say
:00:03. > :00:11.anything. That really has a lot of flavours. I did not try the
:00:11. > :00:16.vegetables, I'm recorping from the sweet corn earlier! -- recorping.
:00:16. > :00:24.Now, it is time for the four new celebrities to face their first
:00:24. > :00:34.skills challenge. They are making tomato bread making it look tougher
:00:34. > :01:11.
:01:11. > :01:21.And the bread itself now gets Then we put our bread in,
:01:21. > :01:25.
:01:25. > :01:35.Take a piece of bread and just rub Now, the rest of the garlic,
:01:35. > :01:46.
:01:46. > :01:56.is if they've got big hunks A little, tiny bit of salt to
:01:56. > :02:05.
:02:06. > :02:15.And now we're going to put There you have it -
:02:16. > :02:17.
:02:17. > :02:19.with only a few ingredients is the most difficult part.
:02:19. > :02:28.I'm up for this. I hope they are. Let's get 'em in.
:02:28. > :02:31.Hi, guys. OK, Gareth...
:02:31. > :02:38.Tomato bruschetta, your interpretation, but the tomatoes must have their skin removed.
:02:38. > :02:47.Ten minutes. Let's go.
:02:47. > :02:49.I need to relax a bit. You do.
:02:49. > :02:59.I'm making a right mess of this tomato.
:02:59. > :03:01.
:03:01. > :03:03.Have you had bruschetta before? Yes.
:03:03. > :03:13.And how is the bread usually? OK, yes.
:03:13. > :03:22.Done? That's it, yeah, yeah.
:03:22. > :03:27.Great seasoning on your tomato and your basil, but it's just on a piece of bread, it's not crispy.
:03:27. > :03:29.Also, it needs some olive oil on it.
:03:30. > :03:33.I've never seen anybody peel a tomato with a vegetable peeler.
:03:33. > :03:35.I know, I know.
:03:35. > :03:39.Not quite, Gareth. Not quite. Sure.
:03:39. > :03:49.Gareth, thanks, mate. Thank you, guys. Cheers.
:03:49. > :03:53.
:03:53. > :04:03.Hello, Laila. Hello. Ten minutes. Let's go.
:04:03. > :04:05.
:04:05. > :04:15.You've had three minutes. Stop shaking. I can't help it though. I've got you two looking over me.
:04:15. > :04:17.
:04:17. > :04:26.You've got four minutes left and you can finish ahead of time.
:04:27. > :04:31.All right, I'm done.
:04:31. > :04:35.We asked you to make us a tomato bruschetta.
:04:35. > :04:39.We've got dippy soldiers with tomato salad. Yeah.
:04:39. > :04:44.Not really what we wanted. No.
:04:44. > :04:49.It's your interpretation. The flavours inside there are tomato, basil, salted capers.
:04:49. > :04:54.The whole olives though mean that you just get a massive flavour- of olive.
:04:54. > :05:00.And just so you know, to take the skin off a tomato, you really don't need to peel it like an apple.
:05:00. > :05:02.Yeah. I knew I wasn't doing it right,
:05:02. > :05:12.but I didn't know what I had to do.
:05:12. > :05:16.
:05:16. > :05:18.Right... Hello, George. Hello, hello.
:05:18. > :05:28.What we want from you is a tomato bruschetta.
:05:28. > :05:45.
:05:45. > :05:55.90 seconds left. There we are.
:05:55. > :05:57.
:05:57. > :06:03.This is more like a sort of pizza and you've definitely got to work on presentation.
:06:03. > :06:06.Not quite what we had in mind. No.
:06:06. > :06:08.It's actually perfectly yummy
:06:08. > :06:13.because it's warm tomato pushed into the toast with olive oil, a salty anchovy,
:06:13. > :06:23.but it's not the classic tomato bruschetta we had in mind. No.
:06:23. > :06:25.
:06:25. > :06:35.That was the most interesting assembling of products I've ever seen in my life.
:06:35. > :06:38.
:06:38. > :06:40.What we want you to make is tomato bruschetta.
:06:40. > :06:50.Tomato bruschetta. Your ten minutes starts now.
:06:50. > :07:02.
:07:02. > :07:05.Well done. Finished? I think I'm finished.
:07:05. > :07:12.You think? Are you or not? Yeah, I'm finished.
:07:12. > :07:16.What you've done here is almost perfect.
:07:16. > :07:18.No? You're joking?
:07:18. > :07:20.I am close on ecstatic
:07:20. > :07:27.by your result.
:07:27. > :07:31.The garlic is overpowering the lovely sweet tomatoes, but the way you worked, I'm really impressed.
:07:31. > :07:35.We think you're good. Thank you. We think you're very good. I think you two are all right as well.
:07:35. > :07:45.Thanks, Emma. Thank you.
:07:45. > :07:47.
:07:47. > :07:49.$:/STARTFEED.
:07:49. > :07:49.Right
:07:50. > :07:50.Right it
:07:50. > :07:55.Right it is
:07:55. > :07:59.Right it is time to answer some of your foodie questions. Each caller
:07:59. > :08:05.helps us to decide what David is eating at the end of the show.
:08:05. > :08:12.First caller on the line is Amanda. Hello, Amanda. What is your
:08:12. > :08:19.question for us? We have eels, that we got from the fishmonger. We want
:08:19. > :08:24.to know what we can do with it. So, conger eel? There is a few ways
:08:24. > :08:30.of cooking it. Do you like stews or something quick and simp? Either
:08:30. > :08:35.but I think quick and simp. Chop it up into chunks. Put it in a
:08:35. > :08:40.steamer and cook that until the meat is cooked through it is tender
:08:40. > :08:45.and delicate. Then leave that. Don't worry about it. In a small
:08:45. > :08:50.wok get some rice wine, mirin, sugar and soy sauce and reduce it
:08:50. > :08:56.down until it is like a teriyaki glaze. Then take it from the
:08:56. > :09:00.steamer and dress it. Toss gently with the eel and have it with
:09:00. > :09:06.jasmine rice. That is the easiest thing to do. Otherwise I do have my
:09:06. > :09:12.mum's stew recipe! What dish would you like to see at the end of the
:09:12. > :09:18.show? Well, my mum is a huge Formula One fan, so if I said hell,
:09:18. > :09:25.she would be very unhappy with me. And Sandi is here, what is your
:09:25. > :09:31.question? Right, the rugby is on. I don't want to spend my time cooking
:09:31. > :09:37.but I want to roast it differently. Ken, what would you do with it
:09:37. > :09:42.would make it the Chinese way. So make a stock. Boil it in, not boil
:09:42. > :09:47.but simmer the chicken in the water for about 20 minutes. Take the
:09:47. > :09:53.chicken out and wait until you are about to eat it. Instead of frying
:09:53. > :09:57.it, heat up oil and pour the hot oil over it, the skin will be
:09:57. > :10:02.crispy and inside it is moist and tasty. It is different from roast
:10:02. > :10:06.chicken. There you go. What dish would you like to see at the end of
:10:06. > :10:14.the show? I would like to see food hell, please.
:10:14. > :10:22.My God, she does not like Formula One! Veronica from Fife, what is
:10:22. > :10:27.your question? I would like to know how to do aromatic crispy duck.
:10:27. > :10:33.know it is complicated Yeah, one day of marinading. Drying. Then
:10:33. > :10:38.another day to steam and let to get really cold. You need a proper
:10:38. > :10:43.wood-fired oven to get the heat. takes about four to five days to
:10:43. > :10:50.make? Yes, but you could cheat. You could, basically, pierce the skin
:10:50. > :10:55.and pour hot water over it to get the fat out. Then pat it really dry.
:10:56. > :11:00.Smother some sugar or honey across the top and then a little bit of
:11:00. > :11:05.five spice and pop that into the oven and roast it really slowly.
:11:05. > :11:10.The last, you know, the last 20 minutes, whack the heat up to try
:11:10. > :11:15.to chips up the skin. That is the only cheat's way. What dish would
:11:15. > :11:20.you like to see, food heaven or food hell? Definitely food heaven.
:11:20. > :11:26.Heavytown is going to be! Right, let's get down to business.
:11:26. > :11:30.Oh, no, do we have to do this? I think we should veto it! Ching and
:11:30. > :11:34.I hate this. I love it, I wield the power. Are
:11:34. > :11:43.you ready? We are cooking in woks this time
:11:43. > :11:53.for you. Are you ready? Three, two, one, go.
:11:53. > :11:58.
:11:58. > :12:04.Argh! Argh! Well, any way, I love Ching, so I will let heroine!
:12:04. > :12:13.God. This is the worst omelette I have ever made! Ken, the idea is to
:12:13. > :12:17.put it in the wok! You have to torture me, don't you? Yes.
:12:17. > :12:25.Sorry, there is still some of it on here.
:12:25. > :12:30.Does that count? Yeah, that is added! The final revenge, she has
:12:30. > :12:34.to eat this. That is true. You are used to it
:12:34. > :12:39.now, James? I have to, yes. You love it really.
:12:39. > :12:49.I don't know if love is the exact word.
:12:49. > :12:50.
:12:50. > :13:00.I can't do this. I am kidding. This is not so bad. It looks like a bad
:13:00. > :13:02.
:13:02. > :13:07.egg-foo Young. Don't applaud! I know what he is
:13:07. > :13:17.going to say. You set fire to a chopstick! What
:13:17. > :13:19.
:13:19. > :13:25.are you doing?! It is good luck. It is good luck for New Year.
:13:25. > :13:31.My career is ruined. This is what you will be like in
:13:31. > :13:41.the future if you get your teeth bleached. That will be Ken Hom. A
:13:41. > :13:44.
:13:44. > :13:53.glimpse of the new book in 2016. You did it... In 17. 14.of a. That
:13:53. > :13:59.puts you about here... Ching? Where do you think you are going to go?
:13:59. > :14:06.tonight know. In the bin! The power! There we go.
:14:07. > :14:09.Will David get his idea of food heaven, salmon coubiliac? Or food
:14:09. > :14:15.hell, devilled chicken livers and kidneys on toast. Before that, we
:14:15. > :14:25.are going on a magical journey with Raymond Blanc. He is on a
:14:25. > :14:29.fisherman's boat but he is not It's four in the morning in Rye,
:14:29. > :14:31.of 29 boats fishing sustainably for- Dover sole in the English channel.
:14:31. > :14:35.Bit like the Queen Mary.
:14:36. > :14:45.What do we have for breakfast? It's only a coffee this morning.
:14:46. > :15:04.
:15:04. > :15:06.It's marvellous to be here
:15:07. > :15:09.to see how rough and tough and demanding this craft is.
:15:09. > :15:12.OK, we are lucky today. Imagine if it was a raging sea?
:15:12. > :15:15.The crew put down their nets yesterday a mile from shore.
:15:15. > :15:17.Nice Dover sole just coming in.
:15:17. > :15:23.The sole retail at up to �40 a kilo so each fish is precious.
:15:23. > :15:25.That is the kind of Dover sole you really want.
:15:25. > :15:28.Firm flesh. Wonderful flavour.
:15:28. > :15:30.Wonderful - meaty and delicious.
:15:30. > :15:35.Simply grilled or just bang it in the oven.
:15:35. > :15:37.To make a profit from the trip
:15:37. > :15:41.the crew need to pull two full boxes of Dover sole from the nets.
:15:41. > :15:44.Very poor this net. Not very good.
:15:44. > :15:48.Normally by now you'd expect at least ten big soles.
:15:48. > :15:55.The catch gets even lighter, because some fish can't be sold.
:15:55. > :15:57.The EU cod quota for this part of the Channel
:15:57. > :16:06.has been reached for the year. Landing any cod means a fine.
:16:06. > :16:08.Not a very good catch.
:16:08. > :16:10.You have about 30 sole for the whole day's work.
:16:10. > :16:20.30 Dover sole.
:16:20. > :16:26.
:16:26. > :16:28.Mon Dieu! Home sweet home.
:16:28. > :16:30.Oh, God. What a welcome.
:16:30. > :16:38.Rains cats and dogs.
:16:38. > :16:41.I'm about to do a very old classic
:16:41. > :16:45.which brings all the values of the earth and sea together.
:16:45. > :16:47.Raymond's final dish. Braised fillet of turbot
:16:48. > :16:50.topped with scallops and cucumber.
:16:50. > :16:55.I've done this dish for 35 years, and you will be able to.
:16:55. > :16:58.What I love about turbot is it's meaty, it's firm.
:16:58. > :16:59.It's a bit like a Dover sole.
:16:59. > :17:04.Those are the kings of fish, really, in the western world.
:17:04. > :17:07.Any white, firm-fleshed fish like brill or plaice
:17:07. > :17:09.will work well in this recipe.
:17:09. > :17:13.Voila. Second part of the dish are the scallops.
:17:13. > :17:15.Most of the scallops across Great Britain are dredged.
:17:15. > :17:20.When dredged, they're full of sand, and often they are dead.
:17:20. > :17:22.Those are hand dived. What does it mean?
:17:22. > :17:25.That means that you have divers going to the bottom of the sea picking up
:17:25. > :17:29.those scallops. You want those. Those are seriously alive.
:17:29. > :17:34.So I've got to force my blade in here and try to open it.
:17:34. > :17:37.There's a big muscle inside here and- of course it wants to stay closed.
:17:37. > :17:42.Survival. I'm wanting to open it. As a cook, I want to eat it.
:17:42. > :17:44.So strong.
:17:44. > :17:49.They're really so strong. Voila.
:17:49. > :17:55.Then very carefully you move away the stomach, the intestines.
:17:55. > :17:57.This is a little time for secret.
:17:57. > :17:59.A mini, mini, mini secret, OK?
:17:59. > :18:02.I can prepare my fish in advance.
:18:02. > :18:04.Just a few hours and it will be perfectly seasoned when I cook it.
:18:04. > :18:07.Mix lemon juice with seasoned, softened butter
:18:07. > :18:10.and brush onto the turbot and the scallops.
:18:10. > :18:16.And that will protect the fish. Place that in the fridge.
:18:16. > :18:18.Now we are going to prepare our garnish.
:18:18. > :18:23.Topping off the dish will be slices of warm cucumber.
:18:23. > :18:26.Cucumber, which goes well with the sea, whether it is oysters,
:18:26. > :18:30.whether it is scallops, and so on. It goes very well.
:18:30. > :18:33.To maximise the cucumber's flavour and to give colour and a firm
:18:33. > :18:39.texture, Raymond cures it with salt- and then freezes it for two hours.
:18:39. > :18:41.Then we will have this amazing, beautiful coloured,
:18:41. > :18:44.beautiful textured and that fantastic cucumber flavour.
:18:44. > :18:51.Dan, can you put this in the fridge,- please? Thank you very much.
:18:51. > :18:55.Just to tell you you can do a lovely jus with water.
:18:55. > :18:57.OK. And a bit of wine.
:18:57. > :19:00.In this recipe the fish will be steamed over
:19:00. > :19:04.a mushroom and white wine braising jus, using shallots as a base.
:19:04. > :19:07.My mushrooms.
:19:07. > :19:10.Add mushrooms.
:19:10. > :19:11.Hey! Back in here.
:19:11. > :19:13.And white wine.
:19:13. > :19:17.Voila. The wine plays such a huge role in the sauce.
:19:17. > :19:20.Because it creates this building block of flavours.
:19:20. > :19:28.As soon as the braising jus has boiled, remove it from the heat.
:19:28. > :19:31.Oh, create a lovely little jus like that.
:19:31. > :19:34.I'm going to put my turbot here on the top so it's steamed
:19:34. > :19:38.and the juices are going to go into this.
:19:38. > :19:42.I'm just bringing that in my braising liquor.
:19:42. > :19:52.To simmering pot. And in the oven 160 degree for about six minutes.
:19:52. > :19:52.
:19:52. > :20:00.OK. Now my turbot is medium rare and I'm going to add the scallops.
:20:00. > :20:06.Just on the top. Steam them nicely.
:20:06. > :20:08.And that will take only two minutes.
:20:08. > :20:12.Adam, could I have my cucumber, please? Thank you very much.
:20:12. > :20:18.When the cucumbers are frozen, rinse to defrost them and remove the salt.
:20:18. > :20:21.So you have seen what has happened here.
:20:21. > :20:24.The texture has changed. Very hard.
:20:24. > :20:27.Very firm. Very crunchy.
:20:27. > :20:29.And they are perfectly seasoned.
:20:29. > :20:31.When the turbot and scallops are cooked
:20:31. > :20:35.drain the juices and use them as the base for the sauce.
:20:35. > :20:38.Keep my turbot resting nicely.
:20:38. > :20:42.Add butter, lemon juice, salt, girolle mushrooms...
:20:42. > :20:44.They really are very beautiful.
:20:44. > :20:46...seaweed, the cucumber...
:20:46. > :20:47.Voila.
:20:47. > :20:50...and herbs.
:20:50. > :20:54.And diced tomatoes. Voila.
:20:54. > :20:56.I got a lovely thin, textured sauce here
:20:56. > :21:01.and with the real flavour of the turbot. Spinach.
:21:01. > :21:04.Serve the fish with steamed young spinach leaves.
:21:04. > :21:06.Tres bien. Lovely smell.
:21:06. > :21:09.And then...
:21:09. > :21:14.Voila. You have the most incredible piece of fish here.
:21:14. > :21:16.Cooked so simply with wonderful textures.
:21:16. > :21:18.Wonderful flavours.
:21:18. > :21:20.It is just so perfect.
:21:20. > :21:25.And if you want a treat a few friends
:21:25. > :21:31.that will be so special in your own home.
:21:32. > :21:33.$:/STARTFEED.
:21:33. > :21:33.Right
:21:33. > :21:33.Right it
:21:33. > :21:37.Right it is
:21:37. > :21:43.Right it is that time of the show to find out if David is facing food
:21:43. > :21:48.heaven or food hell. Food heaven is this fantastic piece of salmon,
:21:48. > :21:53.wrapped in puff pastry. Food hell is the pile of innards as you call
:21:53. > :21:58.it. Kidneys and liver on toast. With a nice little sauce. Worcester
:21:58. > :22:03.sauce, spices, mushrooms. What do you think that this lot have
:22:03. > :22:08.decided? Well, they look kind and gentle, I think it will be the
:22:09. > :22:13.salmon. It is. They are very kind and gentle. We will lose the
:22:13. > :22:17.kidneys, you have what you wanted, that is food heaven. First we start
:22:17. > :22:22.with the shallots and get this on first. We have to get this reducing.
:22:22. > :22:32.We have to get that on. If you guys can peel the carrots and parsnips,
:22:32. > :22:34.
:22:34. > :22:39.that will be great. In with the garlic and the white
:22:39. > :22:45.In with the garlic and the white wine and vinegar. Next up the
:22:45. > :22:53.salmon.$$NEWLINE Cut it up into the pieces. Leave the tail pwhol.
:22:53. > :23:03.Take this, throw it in the blender. Then we have double cream.
:23:03. > :23:06.
:23:06. > :23:13.Then we have black pepper. Some salt and put the lid on and
:23:13. > :23:18.blend it into a piece. Then this is double cream. Just a small amount...
:23:18. > :23:24.See, I'm doing that as you would not have been allowed this when you
:23:24. > :23:28.were driving? No. Too many calories. Now, there we go. We have the
:23:28. > :23:34.mousse. If you want it smoother you can pass it through a sieve, but
:23:34. > :23:40.what I will do is add chopped chives with that.
:23:40. > :23:44.A little bit of chies. -- chives. I will throw that in
:23:44. > :23:54.there and throw that in here as well. To make this, it is
:23:54. > :23:57.
:23:57. > :24:02.straightforward. Two pieces of puff pastry.
:24:02. > :24:12.The salmon here. All-butter puff pastry, remember.
:24:12. > :24:15.
:24:15. > :24:19.That sits on the tray. Then we can take the spinach which
:24:19. > :24:26.has been pre-blanched. That is here.
:24:26. > :24:30.Like that. Then pop the salmon over the top.
:24:30. > :24:35.Got that? Lovely. Then the mousse, which is what you
:24:36. > :24:40.wanted, this is with the cream. You could add a little lemon in there
:24:40. > :24:45.if you wanted. You can put that over the top. So the idea is to
:24:45. > :24:49.build it up to make it look like a whole salmon again. Then you can
:24:49. > :24:56.spread this over the surface like this.
:24:56. > :25:01.You can be quite rustic with it. More spinach.
:25:01. > :25:09.That goes over the top. You could put mushrooms on it. All of that
:25:09. > :25:13.kind of stuff. Then the puff pastry. We pop that over the top.
:25:13. > :25:21.I did tell you it was like a big pasty.
:25:21. > :25:27.It looks like it at this moment. Now you can tidy this up if you
:25:27. > :25:32.want, but it is quite warm in here, in this studio it is not cold! That
:25:32. > :25:36.is why the puff pastry is going. The idea being you egg-wash it.
:25:36. > :25:46.Now, what I would do is leave it in the fridge for a while.
:25:46. > :25:46.
:25:47. > :25:51.Once you have egg-washed it... Then it is easier to trim off after.
:25:51. > :26:00.Once you have egg-washed the whole thing, what you need to do is get
:26:00. > :26:10.an apple corer. Then all you do is you can create
:26:10. > :26:13.
:26:13. > :26:16.these little scales by putting the apple corer over the tomorrow --
:26:16. > :26:20.tomorrow top. Like that.
:26:20. > :26:29.Then set the oven. Now if you thought that the cream
:26:29. > :26:38.was high in fat. This is the sauce: Butter. You throw it in with the
:26:38. > :26:42.mixture and whisk it together with everything else.
:26:42. > :26:47.There is the salmon that has been in the oven for 30 minutes.
:26:47. > :26:52.That is about gas mark 200. You need a warm oven.
:26:52. > :26:56.Ching can you pass a fresh knife. That needs to go in the oven for 30
:26:56. > :27:02.minutes. Then we throw in the chives into here. You have a little
:27:02. > :27:08.butter sauce. Pop the veg on there.
:27:08. > :27:12.I don't know what you get on your travels when you are doing the F1
:27:13. > :27:18.season. Do you get a chance to eat on that show? I suppose you do?
:27:18. > :27:24.are on a world tour. So we get all sorts of fantastic cuisine when we
:27:24. > :27:32.are on the road. Almost as elaborate as Eddie's
:27:32. > :27:37.shirts? Almost as colourful! So you take this to the table and cut it
:27:37. > :27:43.as a piece. Depending on who you want to serve and how many you want
:27:43. > :27:48.to serve, you lift this off. That looks fantastic.
:27:48. > :27:53.There is the salmon. The sauce, this is the classic butter sauce
:27:53. > :27:58.over the top. I know that you like the roasted veg. So there is a
:27:58. > :28:03.little sauce to go over the top. There you have that. That is,
:28:03. > :28:09.hopefully, your idea of food heaven. Scotland on a plate.
:28:09. > :28:15.Not a souffle in sight! I knew you would bring that up again! It is
:28:15. > :28:20.not bland! Dive into that and tell us what you think.
:28:21. > :28:29.To go with this we have a Macon- Lugny Les Charmes 2011.
:28:29. > :28:33.That is from Waitrose, priced at �8.99. The season starts? The 17th
:28:34. > :28:35.of March. That is in Australia. We are in for another cracking season
:28:35. > :28:41.again. That's it.
:28:41. > :28:45.That is all for today on Saturday Kitchen Live. Thank you to Ken Hom,
:28:45. > :28:50.Ching He Huang, thank you to Suzy Walsham for the wine choices.