09/02/2013 Saturday Kitchen


09/02/2013

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Good morning, today you may need one of these and chopsticks. We are

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celebrating Chinese New Year. This Hello and welcome to the show. It

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is Chinese New Year tomorrow. To help us to celebrate are two people

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who have opened our eyes to the joys of Chinese cookery. One for a

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little longer than the other! First, is a woman whose TV shows and

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cookery booked have embraced the modern world of Chinese cooking. It

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is Ching He Huang. Next to her it is the one and only, it is the Mr

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Ken Hom. Good morning to you both. Is that happy New Year? Yes, that

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is right. Kefpb, you are firing off the --

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Ken, you are firing off the show, what are you making? I am maked

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steamed scallops with corn and pineapple rice.

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It has a bit of a kick in that with the spicy corn. You found this on

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your travels? Yes, exactly, with Ching.

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And you are wearing the right colours for the New Year? Yes,

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wishing you lots of love. What are you making? I'm making

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steamed scallops with corn and pineapple rice.

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Sorry, Ken is making that, I'm making sticky belly pork rice

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wrapped in lotus leaves. So, two delicious dishs to look

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forward to and also helpings from Rick Stein and new episodes of

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Raymond Blanc and Celebrity MasterChef. Now if I could swap

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places with any man it could be our in connection guess this morning.

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Having had glittering wins at the Monaco Grand Prix, he now has the

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second best job working as part of the F16789 commentary team on BBC

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One, please welcome to Saturday Kitchen, the great David Coulthard!

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Six years and we have a racing driver on the show! Well, 20 really,

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I am retired. Well, the season is about to start.

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There is interesting stuff in testing on F16789? Yes it rolls one

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year into the next. There is so much focus in the pre-season stuff.

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Lewis at Mercedes, and can Jenson Button do it again? So I think this

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will be a great year. And at the end of today's programme

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we are cooking your food heaven or food hell. Something based on your

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favourite ingredient or nightmare ingredient. So, food heaven, what

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would it be? I love fish. So I said earlier, a lovely bit of salmon.

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What about the dreaded food hell? Ofal. I am not good with internal

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organs! I do! I have eaten haggis. That is nice and all of the rest of

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it, but liver, kidneys, I don't really like the textures.

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I don't think a lot of people do. So it could be salmon or loads of

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ofal. For food heaven I have something great for Sunday lunch. A

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whole side of salmon. The fish is trimmed, covered with a layer of

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mousse and then it is rolled in butter pastry, served with roasted

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veg and a classic butter sauce. How does it sound? Mouthwatering!

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Great, a salmon pasty, the difference is �45! Or food hell.

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Livers and kidneys, that is served devilled.

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They could be fried and served with mushrooms, garlic, sherry, and

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finished off with cream. What about that, then? Well, the main

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ingredients taste good. That is the idea. I don't like it

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either. You have to wait until the end of the show to see which one

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David gets. If you would like to ask a number -

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- a question, call this number: If I get to speak to you I'll be

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asking if you want David to face food heaven or food hell. Are you a

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fan of Chinese cookery? Love it. That's a good job, then. Well, to

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celebrate the Chinese New Year it is the brilliant, the legend, Mr

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Ken Hom! Happy New Year. Now, what are we doing here? We are

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doing steamed scallops. So while I'm doing this you can help me by

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chopping all of these things to go chopping all of these things to go

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with it. So, Chinese cooking is a lot of

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chopping but very fast cooking. I'm going to steam the scallops in

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a heat-proof plate. There is water in the wok like that we turn that

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There is plenty of water in that. Let's cover that and let it steam.

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We are going to do a pineapple rice. I learned how to do it in had you

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nan province where I went with Ching. We m a wonderful time

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filming in China. It was amazing.

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It was a lot of work. It was quite intense. I learned to make not only

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Chinese foods but about wine from Ken! It is the only thing that kept

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us from going crazy sometimes! think of conditions cooking a

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little like Indian food. In that the country is split into so many

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different styles. In India, there are so many different cultures and

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styles. Is China the same? We both learned a lot. Things we had never

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seen before or even heard of. How people made things. Sometimes I

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think that Ching was sceptical as I was. We were like, "What is that?"

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We discovered a lot of good food and delicious dishes. There were

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spices and chillies, the array was really incredible.

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Amazing. Where did you go, David travels

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more than most, where would he go to find the best Chinese food?

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Shall we keep it a secret? Where would it be? I think he could go,

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for me it is the south. Cor Ken, I think the Cantonese

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cuisine. It is probably the lightest. In

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Sichuan it was so cold, so damp. We understood why people ate so much

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spices. It was to ward off the damp! Yeah.

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Now you are probably the busiest chef that I know of. The restaurant

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chain is expanding. You have something new lined up in Rio?

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may be doing a restaurant at the Rio de Janiro. That would be really

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fantastic. The Brazilians are just beginning to get into Chinese

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cooking. China is Brazil's newest best friend. So it is very nice for

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me. What is nice about Chinese food there is that it is less heavy.

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Brazilian food is actually quite heavy and stodgy.

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It comes from the Portuguese. When the pork is cooked like that.

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I am now adding some sesame oil and soy sauce to that.

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What would be the common mistake, we talk about it when trying

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Chinese food at home it is the additional of the sesame oil?

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should not cook with sesame oil it is used as a flavouring. Now the

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ginger goes in there. That is cooked over a really high heat.

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So, the Chinese New Year tomorrow it is the Year of the Snake. What

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does that tell us? It tells us that it is, well, it is like soup!

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snake is beautiful andwise. Do you know what you are? I am come

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fused! When were you born? I was born in March on the 27th.

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I am Arian. You are a pig! A pig means? They

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love the luxury. It means that they are honest with

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those in their lives, loyal and sincere and expect the same of

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others. Very good with money. That will be

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handy! Right, the scallops are there.

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Yes, they are finished. What I love about this is how it is so quick to

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cook the 158ska -- scallops. You should never overcook them.

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Often the little ones are difficult to cook quickly.

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Steaming is really nice as it keeps it from overcooking and keeps them

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moist. We need a platter for that. That will be nice.

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We will put the scallops on there. What we have for the sauce is right

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there. Rice wine, soy sauce and I'm heating up some oil.

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Do you want ginger in there or not? Are you sure? Everything but

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ginger! Yes, I do. Sorry. I thought you did.

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It is old age! So, let's stir the pork and ginger around. At this

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moment I'm adding cooked rice. That is cold.

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Let that cook over a very high heat. We toss that.

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So this is the pre-cooked rice? We are getting it really hot again.

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That's good. Let's put the scallops here. We

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have the lovely corn. Why is it important that the rice

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is cold? If you cooked fried rice it must be cooked first. If it is

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hot it will stick together. This is a mistake that many people make

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when they are cooking rice, isn't that right, Ching? Yes, if you are

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doing sticky rice it does not matter, but any other rice, it make

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it is when it is cold and hits the wok it goes nice and crispy on the

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outside edges. You want the nice, wonderful smokey

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flavour that goes into the rice. Right this hot oil, you are pouring

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it over the top? Yes. When it gets hot and smoking.

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If you would like to ask a question to any of our chefs, call this

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number: You can put your questions to us live later on.

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Right we are doing the corn. I think that Ching and I discovered

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in China how popular corn is. It is really interesting it comes from,

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of course the New World. The adaptation of corn in China

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really changed agriculture. A lot of people grow food in areas

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that they could not grow food before.

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What about doing stir-frys, is it something that you attempt at home?

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I said to Ken before going on air that I had one of his woks when I

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was driving. One, you could cook everything in it and two, you could

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eat out of it! There was no washing up! That was about the only time I

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did any cooking. Right, what about in here? A little

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bit of oil in there. Add the chillies.

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That is in. I think this is the first time we

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have three woks going on. Can I pour that oil on to there?

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Yes. It is all these young people! Are you sure you are OK? Oh, fine!

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A bit of sugar in there? Yes. The sugar is for the chillies. That's

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enough. A little bit of stock. That keep it is moist. Salt and

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pepper. Oh, gosh. (I love how you are immune to the

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The sauce. Lovely. A beautiful sauce.

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I think that David will love this. Now the crew are coughing! There is

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a lot of chilli in there! Remember this is a live show! Tell me about

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it! Right, I think that is everything in there.

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You notice that Ching and I are the only ones not coughing! And there

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you have it, the last one. Yes, a good Scottish dish here!

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Well you know, David, I'm half Scottish, with the name Ken.

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If you are vegetarian, you just don't put in the meat it is as

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simple as that. This is really what is nice about this kind of cooking.

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Did you use light or dark soy in there? That is light soy sauce.

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So tell us what the dish is again? This is steamed scallops with corn

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Three dishes, all done. Perfect.

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There was a little ripple over there! Let's bring the pork over.

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You have to dive into this one. Tell us what you think of this.

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This is quite spicy, David. I love the steam.

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It is because they can't afford the heating in here! Dive in, tell us

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what you think. I am a fan of the pineapple rice. I had the pleasure

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of trying it in had you nan it was amazing.

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And the sweetcorn is good for diets with the chopsticks. It may take a

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while to eat. They are great. The scallops? Lovely.

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You probably grew up with things like steamed scallops? Yes, lovely.

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Right we need wine to go with this. We sent our wine expert, Suzy

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Walsham to the perfect place to celebrate Chinese New Year. It is

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not exactly China, though. So where has she gone? I'm here in

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Liverpool's Chinatown. Home to one of the oldest and largest Chinese

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communities in Europe. Since it is Chinese New Year, I'm going to find

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some wines to celebrate with. With Ken's delicious scallopss,

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pineapple rice and stir-fried corn, I am really looking to pull out the

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flavours of the sweetcorn and fruit if you want a dry white, I would go

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for a bright, juicy Australian wine. Something like this Block 13 blend

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would abgood idea, but I think that overall the dish needs something a

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shade sweeter. So the wine I have gone for is, the Finest Steillage

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Riesling 2011. It is from the mozel in Germany.

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-- Mosel. Riesling is Germany's great variety. Those made in this

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valley, like this one are so well balanced, light and subtle. It has

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a lovely fruity aroma. That is of apples, pears and oranges. Ken has

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a juicy sweetness to it. Even the scallops have a sweetness to them.

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This wine as exactly the right amount of sugar to balance it out.

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There is also a streak of clean acidity as with all Rieslings and

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then the lovely apple flavour. That works so well with the pork and

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ginger. Ken, as always, you have brought the dazzling flavours of

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the Far East to our table. I have found a refreshing light white to

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go with them. Cheers! Cheers indeed! What do you think? I think

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it really works with that dish. She has done a good job.

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It needs liquid with it! Yes, the corn, it starts to taste like

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normal corn, then five seconds later, there is the spice. I felt

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like I was being mugged! But a great combination with the wine?

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Brilliant. So refreshing. Amazing with the dishes.

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And there is another dish coming up to celebrate the Chinese New Year.

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Can you tell us what that is, Ching Sticky belly pork rice wrapped in

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lotus leaves. Now let's catch up with Rick Stein.

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He is in the Far East today, but not in China but Thailand on a

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train to Phuket. He is arriving in I caught the train to go further

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Hi. Toto? Good morning, Rick. Good morning.

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Did you have breakfast yet? I already had some tea on the train.

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$:/STARTFEED.

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$:/STARTFEED.

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I'm very hungry! That'd be great!

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Toto took me to see how it was really made but first we gathered oyster mushrooms.

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So, Toto's friends Pam and Somjai start by preparing the mushrooms and making coconut milk

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by adding water to freshly grated coconut and squeezing it.

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This soup is notoriously hot and I'm a little bit concerned about

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the number of chillies going in!

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It's about 25. 25? Yes.

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That's going to be terribly hot.

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For Thai people, this is simple.

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Next they chop up some galangal, so fresh and fragrant,

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lemongrass, of course, and quite a few limes.

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And this gets put into a stock made- with water and coconut milk.

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Now for some salt, chopped up spring onions,

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coriander leaves and all those chillies.

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By the way, tom means to boil and gung means prawns.

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Next, lime juice and then the prawns.

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'Before serving, the ladies complete the soup

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'by adding more of the fresh ingredients,

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'like tomatoes, coriander, spring onions, kaffir lime leaves and, of course, lime juice.

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'A quick taste determines the need for a little more fish sauce.

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'I'm now beginning to understand why tom yum gung

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is so highly regarded as an icon of Thai cuisine.

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'Finally, to give the soup an extra- touch of luxury, the first pressing- of the coconut milk is added.

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'I couldn't have hoped to taste this soup anywhere better

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'than with this family of farmers, where growing most of the essential ingredients

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'plays a large part in their livelihoods.'

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It's good, it's really good.

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Aroi? Aroi. Aroi mak mak.

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'to the island of Phuket.

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'After that fabulous lunch, it was time to drive over the Pak Prah Strait

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'to the island of Phuket.

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'Most people today will know it as a major tourist destination

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'but in years gone by, it was one of the main trading routes

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between India and China.

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'I noticed this place from the bridge as we drove across to the island.

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'I asked the driver to double back so I could have a good look at it.

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'Toto told me that Thai people who live in Bangkok

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'and go on holiday here load up their cars just before leaving

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'with dried fish because it's so good.'

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The thing that first took my eye was this, which is actually fermented fish guts.

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Really, I'll try anything and I was thinking it would be really nice to take some of this home

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but sadly I'm going on to Australia- after this and I believe if I took that through Australian customs

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they'd lock the door and throw away the key!

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Some of these things are really quite palatable.

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First of all this. Maybe I could interest you in that.

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That is actually a fillet of fish, thinly sliced,

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from a really big grouper-type fish.

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It's salted, sugared and dried.

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They deep fry that. In fact, they deep fry everything.

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Once you've tried a few of these things, and you've got used to them,

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it's a bit like pickles, I suppose.

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They're quite piquant and you actually look for them with quite a lot of pleasure.

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So, back in Padstow, I managed to get hold of some dried fish from a local Asian deli

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to make the dish I was talking about outside that stall.

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It's a salad of shredded green mango and dried anchovies,

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with deep-fried garlic.

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They only need to be flash-fried for about 20 seconds,

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crush them and put them aside and now for the green mango.

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This may be a bit more tricky to find but I hope that buyers for supermarkets

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may be watching and taking note that

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this makes an excellent and delicious salad vegetable.

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We're missing a trick by not having- it more widely available.

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Now for thin slices of roasted belly pork,

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which I've already cooled down.

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It's wonderfully fatty and sweet and makes the salad much more substantial.

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Next, thinly sliced shallots, the crushed dried anchovies from before,

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slices of deep-fried garlic and some chopped peanuts.

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This is called lesser galangal or krachai as it's known in Thailand.

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It's becoming easier to get it. in Chinese supermarkets

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Thinly slice and add those and now for some basil.

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Try and get Thai holy basil if you can.

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Slice

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Slice and

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Slice and add

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and the basil we have at home Slice and add those. Now for Bazily.

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Try to get Thai Holey basil. The difference between this and the

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sauce, which helps to accentuate through the fat from the belly pork-

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in the whole dish, and a generous teaspoon of palm sugar.

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I can't wait to taste this.

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Who would have thought you could make something so delicious

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out of those tiny little fish?

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It's what people... When you think Southeast Asian food,

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of course you think of stir frys and curries,

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but these salads, we don't have anything like it in the West,

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that wonderful astringency, particularly the mango and the lime in there.

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The heat from the chilli, the fish sauce, the crunchiness...

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Because the fish isn't just about a fishy taste,

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it's also about crunch along with the peanuts.

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It really is really thoughtful food to me.

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There's some very bright people came up with this idea in the first place.

:27:12.:27:19.

$:/ENDFEED.

:27:19.:27:21.

$:/STARTFEED.

:27:21.:27:24.

You

:27:24.:27:24.

You can

:27:24.:27:26.

You can get

:27:26.:27:31.

You can get hold of those green mangos and that will make a

:27:31.:27:41.

difference to the salad. Now, the masterclass. We have been

:27:41.:27:46.

thinking that we can do a souffle in seven minutes. We are going to

:27:46.:27:54.

try it. The secret is behind this souffle, it is one you could do at

:27:54.:28:03.

home it is the ready-made custard. So this is supermarket custard!

:28:03.:28:09.

thought custard was more yellowy?! It depends on which part of the UK

:28:09.:28:15.

you come from. We are in the south now. It is fancy with vanilla pods

:28:15.:28:23.

in it! So I have whisked up the egg whites. You can add salt to this or

:28:23.:28:27.

a pinch of sugar to stabilise the a pinch of sugar to stabilise the

:28:27.:28:30.

whites. It is quick.

:28:30.:28:40.
:28:40.:28:40.

I want you to stabilise the whites? It is a technical thing. I'm a

:28:40.:28:44.

pastry chef, not a scientist. The idea is to do this quickly. The

:28:44.:28:49.

trouble is with a lot of people when they are doing souffle, they

:28:49.:28:53.

start messing around forever and a day, stirring it. You have to get

:28:53.:28:58.

this in the oven as quick as possible. So you stir it like this.

:28:58.:29:03.

Take the moulds and pour the mixture into the souffle moulds.

:29:03.:29:10.

Now, properly fill them. Obviously, this is a twist on bananas and

:29:10.:29:15.

custard. You can put passionfruit in it if you wish. So dome up the

:29:15.:29:20.

mixture on the moulds, then go around like that to clean up the

:29:21.:29:27.

moulds and then go around there. So it is not flat, but the secret of

:29:27.:29:33.

this is... Hopefully, they will rise nice and even and don't stick

:29:33.:29:43.
:29:43.:29:45.

to the moulds. So in the oven, six minutes. 425 degrees Fahrenheit.

:29:45.:29:52.

Or 180 to 200 degrees centigrade. I will do some deep-fried

:29:52.:29:56.

caramelised bananas to go with it. So, the season is about to start.

:29:56.:30:06.
:30:06.:30:06.

You have Louis moving? Yes, a brave decision. -- Lewis.

:30:06.:30:14.

He is moving to Mercedes. They have not had the best run there with

:30:14.:30:20.

McLaren, but he has made a brave decision. He seems in a happy place.

:30:20.:30:27.

Let's see how it goes. You know McLaren it is an integral

:30:27.:30:32.

part of your career? Yes, nine years.

:30:32.:30:40.

How will it be different for Lewis? Well, the Grand Prix teams are not

:30:40.:30:45.

just about the people you see at the race track. It is about the 100

:30:45.:30:50.

or so others at the factory. So he will have to learn about who to

:30:50.:30:55.

talk to about the gearboxes, being comfortable in the car. So a lot of

:30:55.:31:00.

extra energy is going to be used in getting up to speed on that. Before

:31:00.:31:06.

he could focus all of the energy on just driving the car, but it is a

:31:06.:31:10.

great challenge for him. I know that last year, Fernando Alonso

:31:10.:31:14.

nearly won the championship. It reminds me of the years you were

:31:14.:31:20.

racing. There is always a battle of one or two or three drivers and the

:31:20.:31:24.

teams, with McLaren and Ferrari, there was always that battle. Now

:31:24.:31:30.

it seems that everyone is in the mix? A drinks company from Austria

:31:30.:31:36.

has come in and dominated, but it has shown you cannot rest on your

:31:36.:31:42.

laurels. The name Ferrari or McLaren does not guarantee you

:31:42.:31:45.

going forward. The amazing thing is the technology, but it does not

:31:45.:31:50.

develop itself. You have to keep the bright young talent coming up.

:31:50.:31:55.

To motivate them, to give them the opportunity. Some teams, Ferrari,

:31:55.:31:59.

McLaren, they don't like getting beat by a team without a history.

:31:59.:32:05.

You were a part of the Red Bulls history when it started off. What

:32:05.:32:09.

was it like for somebody in the paddock, when there is no

:32:09.:32:14.

experience in the team, well, not the driver but for the team. How

:32:14.:32:18.

did it go down? In the beginning, the goal for Red Bull were to be

:32:18.:32:24.

taken seriously. The core of the team was the old Jaguar team. So I

:32:24.:32:31.

had driven for it that team in 1990, back when I bought Ken's wok n when

:32:31.:32:35.

I was living in Milton Keynes! I was driving with the guys then who

:32:35.:32:40.

are still a part of Red Bull now. So the team went through many

:32:40.:32:47.

changes. The core was good but what it needed was technical leadership

:32:47.:32:57.
:32:57.:33:00.

and new management. So it needed that support.

:33:01.:33:10.

I did some racing at Croft. Is was bumped up from second to first

:33:10.:33:14.

because someone was disqualified. I got a little trophy. About that big,

:33:14.:33:19.

but I did win something at racing, but you continued with Formula One,

:33:19.:33:23.

you continue with it now but you continued racing. Is it difficult

:33:23.:33:27.

to, having spent all of your career with that as a pinnacle, to

:33:27.:33:31.

suddenly get out of the car and say that is it? I didn't have a problem

:33:31.:33:35.

with it. I had a fulfilling career. I think I made the most of the

:33:35.:33:39.

talent that I had. Therefore I stopped in Formula One feeling I

:33:39.:33:43.

did not leave anything on the table. A I know a lot of drivers struggle

:33:43.:33:46.

when they don't get the car, the team, that they feel they could

:33:46.:33:50.

have done more. That causes the frustration, but I loved the

:33:50.:33:55.

journey. I love being a racing driver. I don't miss the Grand Prix

:33:55.:33:59.

circuit today. I really admire the guys that are out there. I think we

:33:59.:34:07.

have a golden era. We will look back at Fernando Alonso, Sebastian

:34:07.:34:14.

Vettel, Webber, and talk about that being the year that was similar to

:34:14.:34:19.

the Stuart's, the Jim Clerks, people like that.

:34:19.:34:26.

So it is the same mix. You have Lotus in the mix too? You mentioned

:34:26.:34:30.

Lotus. Kimi Raikkonen, you should get him on the show. He will not

:34:30.:34:34.

say a lot but he will enjoy the wine and anything else you are

:34:34.:34:41.

offering! Right, I have the bananas here. I have made a batter and I

:34:41.:34:45.

have deep fried them. The batter has corn flour and flour.

:34:45.:34:50.

You make the caramel and the sesame seeds go in. Hopefully with these

:34:50.:34:56.

guys watching, that I am doing this right. You need ice cold water. We

:34:56.:35:01.

mix the sesame seeds in. We turn the heat off, throw the bananas in

:35:01.:35:06.

and then coat them in the caramel. Now, the secret of this is to make

:35:06.:35:10.

sure they are coated really well like that. Then you drop them in

:35:10.:35:15.

ice cold water to stop them from cooking.

:35:15.:35:24.

He coped that from us! It just looks wrong being put in cold water

:35:24.:35:29.

now! What is wrong it should be done in a wok! Sorry, James!

:35:29.:35:34.

Hopefully, the souffle will be OK, but hopefully, the idea is that you

:35:34.:35:38.

pop this in here. It stops the cooking like that

:35:38.:35:42.

So you don't put your finger in. Then take these out and they are

:35:42.:35:49.

cooked, you see. You are looking bemused? I have

:35:49.:35:54.

never seen that before in my life. If anyone did it other than your

:35:54.:35:59.

good self, I would think that they were mad! As well as the drivers

:35:59.:36:04.

having changed, a few of them. The line-up of the commentary has

:36:04.:36:10.

changed. There is yourself? Yes. And there is Eddie Jordan and his

:36:10.:36:15.

amazing shirts and a new addition? There is Suzy can have Perry

:36:16.:36:25.

fronting the show. Jake Patrick has gone off. He is

:36:25.:36:31.

expecting his first child, but Suzy is great. She has worked for MotoGP

:36:31.:36:37.

for many years for the BBC. She has racing in her blood. She is more

:36:37.:36:42.

than capable of controlling Eddie! I bet she can't make a souffle like

:36:42.:36:47.

that, though. There is no back to that oven, there is Antony Worrall

:36:47.:36:57.
:36:57.:36:57.

Thompson making them! It has risen, hasn't it? There you have it. It is

:36:57.:37:06.

a banana and custard kind of Chinese souffle.

:37:06.:37:10.

The bananas are cold. You should be able to break them.

:37:10.:37:15.

Are you supposed to go from the top of the souffle? It is just bought

:37:15.:37:20.

in custard and egg whites. It is nice but it disappears in the

:37:20.:37:23.

mouth. Stick some banana in your mouth,

:37:23.:37:27.

David! You are supposed to taste it all together. I was building-up,

:37:27.:37:33.

you knocked me back down again! You have said it now, it is live! Right,

:37:33.:37:40.

what are we cooking for David at the end of the show? It could be

:37:40.:37:50.
:37:50.:37:51.

food hell, or food heaven. It could be food hell!! It could be food

:37:51.:37:56.

heaven, the salmon coubiliac, or it could be food hell, devilled

:37:56.:38:02.

chicken livers and kidneys on toast. Some of our viewers and the chefs

:38:02.:38:06.

in the studio get to decide David's feat, but you have to wait until

:38:06.:38:13.

the end of the show to see the final result. I forgot to tell you,

:38:13.:38:18.

you can put passionfruit in that souffle, to make it taste less

:38:18.:38:24.

bland! I have not got anything to throw at you, other than a banana!

:38:24.:38:27.

Now, it is time for Celebrity MasterChef. Four more enter the

:38:27.:38:32.

competition. They are thrown in at the deep West End a mystery box.

:38:32.:38:42.
:38:42.:38:58.

I will put your name down for the to show the whole nation

:38:58.:39:04.

You will have just 50 minutes to cook for us one plate of food,

:39:04.:39:06.

using some of those ingredients inside that box.

:39:06.:39:09.

Remember, he who dares wins.

:39:09.:39:14.

To be honest, I'll be happy if I can eat it.

:39:14.:39:19.

Now lift your box.

:39:19.:39:25.

Today's main ingredient is pigeon.

:39:25.:39:28.

The box also includes savoy cabbage,

:39:28.:39:32.

pancetta, a red pepper,

:39:32.:39:35.

puy lentils, rhubarb and an orange.

:39:35.:39:41.

So there's the rules. You have a set of ingredients.

:39:41.:39:44.

We would like one plate of food. You have 50 minutes.

:39:44.:39:46.

Ladies and gentlemen, let's cook.

:39:46.:39:51.

These celebs' first visit to the MasterChef kitchen

:39:51.:39:53.

and they get a pigeon and a stick of rhubarb thrown at 'em.

:39:53.:39:57.

It couldn't get any tougher.

:39:57.:40:00.

The head on the pigeon has still got its guts in.

:40:00.:40:03.

Oh! Oh, that's liver!

:40:03.:40:07.

Fantastic. All four of you are cooking the pigeon.

:40:07.:40:16.

27-year-old singer Gareth grew up in a household of seven children

:40:16.:40:22.

and his passion for food originally comes from his mum.

:40:22.:40:27.

Have you ever prepared a pigeon before?

:40:27.:40:29.

No, never. The moment I took the box off, I was like, "Oh, God, what am I going to do?"

:40:29.:40:33.

But you know, as I've relaxed a bit,- I've found a dish.

:40:33.:40:38.

I'm making pigeon breast wrapped in Parma ham, roast potatoes and a carrot puree.

:40:38.:40:48.
:40:48.:40:51.

15 minutes have gone. You've got 35 minutes left.

:40:51.:40:55.

Both of actress Laila's parents are chefs,

:40:55.:40:58.

but they wouldn't let her into the kitchen when she was a child.

:40:58.:41:08.
:41:08.:41:19.

I've just put in some shallots, some coriander.

:41:19.:41:21.

Is it cori...?

:41:21.:41:23.

Parsley.

:41:23.:41:24.

It's all right. Go on.

:41:24.:41:27.

And some chicken stock. And that's it, really.

:41:27.:41:29.

I feel a bit lost, if I'm being honest.

:41:29.:41:34.

What's in there? There's the pepper in there, butI'm not sure if I'm going to use it.

:41:34.:41:38.

What's the worst that can happen? We get ill?

:41:38.:41:40.

What's the best that can happen? We think it's delicious. Exactly. I've got to think like that.

:41:40.:41:50.

You are halfway.

:41:50.:41:53.

Author Emma claims that all of her cooking knowledge comes from years of watching MasterChef.

:41:53.:42:03.
:42:03.:42:04.

Emma, what are you going to cook for us?

:42:04.:42:06.

I've never, ever cooked a pigeon before in my life. I'm roasting it.

:42:06.:42:10.

I've put orange zest on the skin, I've covered it in pancetta and stuck some garlic up it.

:42:10.:42:13.

I'm going to serve it with a pommes puree, savoy cabbage with pancettaand a butter and flat parsley sauce.

:42:13.:42:18.

That's brilliant. How much cooking do you do?

:42:18.:42:20.

I cook every day, but I've got massive gaps in my culinary skills.

:42:20.:42:25.

If your food is as pleasing as your smile, we're in for a treat.

:42:25.:42:28.

Oh, dear. Eugh!

:42:28.:42:31.

They warned me about you. See you later, Emma. Good luck. See you!

:42:31.:42:37.

Guys, 15 minutes left.

:42:37.:42:40.

Actor and writer George is the main cook at home

:42:40.:42:43.

and often competes with his wife in the kitchen.

:42:43.:42:51.

You've got far too much hair for a man your age, George. You haven't. No.

:42:51.:42:56.

You are going to cook for us what?

:42:56.:42:58.

I am going to cook pan-fried pigeon breast with savoy cabbage.

:42:58.:43:02.

I'm going to probably use the pancetta, I think. I like the look of that.

:43:02.:43:06.

And sauteed potatoes. Good luck. I'm really enjoying it.

:43:06.:43:16.

Last three minutes, guys. Come on, last three minutes.

:43:16.:43:20.

Guys, you've got just 90 seconds left.

:43:20.:43:24.

You've got 30 seconds.

:43:24.:43:28.

That's it. Time's up.

:43:28.:43:35.

First up is Emma

:43:35.:43:36.

with her orange-roasted pigeon,

:43:36.:43:38.

wrapped in pancetta and stuffed with garlic,

:43:38.:43:42.

served with pommes puree, cabbage, buttered carrots and a parsley sauce.

:43:42.:43:52.
:43:52.:43:53.

You like your seasoning, don't you?

:43:53.:43:55.

Yeah, I put a bit too much salt in it right at the last minute.

:43:55.:44:02.

Perfect. No?

:44:02.:44:05.

Absolutely. Blimey, I am amazed!

:44:05.:44:12.

The whole lot is cooked really nicely.

:44:12.:44:17.

Your mash is lovely and creamy, I like the crunch of your cabbage, your pigeon is cooked beautifully.

:44:17.:44:22.

Then you get punched in the head with huge amounts of salt. I've over-salted things today.

:44:22.:44:28.

Oh, yeah. But I love your pigeon. Good on ya!

:44:28.:44:32.

Thank you, John.

:44:32.:44:37.

George took the breasts off the pigeon, pan-fried them

:44:37.:44:39.

and served them with pancetta, savoy cabbage, sauteed potatoes

:44:39.:44:43.

and a red pepper salad.

:44:43.:44:51.

You've cooked that pigeon breast so well. I'm so pleased.

:44:51.:44:54.

It's so nicely seasoned and it's moist inside, really gamey, quite strong.

:44:54.:44:59.

You've done really well with that, but the look of the plate is not good.

:44:59.:45:04.

There is uneven cooking on this cabbage. There's burnt bits.

:45:04.:45:07.

The same is true of the sauteed potato.

:45:07.:45:14.

Laila pot-roasted her pigeon with the potatoes and served them

:45:14.:45:17.

with a red pepper, stuffed with a pigeon liver and lentils.

:45:17.:45:27.
:45:27.:45:29.

The pepper and the lentils is just pretty nasty,

:45:29.:45:31.

but the other half of the dish is really delicious.

:45:31.:45:34.

I think if you just concentrate on one thing and commit to your dish, you're going to do OK. Thank you.

:45:34.:45:40.

Thank you, Laila. Thank you very much.

:45:40.:45:46.

Gareth wrapped his pigeon breasts in pancetta and served them on roast potatoes with carrot puree.

:45:46.:45:52.

It looks fantastic. Fantastic.

:45:52.:45:55.

Thanks.

:45:55.:46:03.

I really like that. It's a perfect, perfect match.

:46:03.:46:05.

I'm really impressed. This was a mystery box and you've had no chance to practise this at all.

:46:05.:46:14.

$:/ENDFEED.

:46:14.:46:16.

$:/STARTFEED.

:46:16.:46:20.

Nice

:46:20.:46:20.

Nice job,

:46:20.:46:20.

Nice job, Gareth.

:46:20.:46:28.

they get on with the skills test later on. Still to come live,

:46:28.:46:34.

Raymond raumed Raymond is on a fish trawler, then he heads back to

:46:34.:46:41.

prepare turbot with cucumber and scallops -- Raymond Blanc. It may

:46:41.:46:48.

be the year of the snake but Ching and Ken go head-to-head.

:46:48.:46:55.

It is the Saturday Kitchen Homelett Challenge! We got there! Brilliant.

:46:55.:46:58.

You can see that live a little You can see that live a little

:46:58.:47:01.

later on. And is David facing his food

:47:01.:47:05.

heaven? That is salmon coubiliac. Or food hell, devilled chicken

:47:06.:47:09.

livers and kidneys on toast? You have to wait until the end of the

:47:09.:47:15.

show for the final results. Right, let's carry on with the Chinese New

:47:15.:47:18.

Year celebrations, we have the brilliant, Ching He Huang.

:47:18.:47:22.

On the menu? Thank you. I'm making the sticky belly pork rice wrapped

:47:22.:47:25.

in lotus leaves. So, fire away. We have the belly

:47:25.:47:31.

much pork here? Yes, we have the belly of pork. I need to di cerbgs

:47:31.:47:36.

it. Then I will chop shallots and Chinese mushrooms. These have been

:47:36.:47:42.

soaking in hot water for 20 minutes. You can always use the liquor to

:47:42.:47:50.

You can always use the liquor to make a soup for the stock.

:47:50.:47:57.

Is this all ingredients you can get from the supermarket? Yeah, you can

:47:57.:48:05.

get it from the supermarket. You can use lardons instead of

:48:05.:48:08.

bacon, that helps with the chopping as in Chinese cooking there is a

:48:08.:48:12.

lot of chopping involved. Tell me about it.

:48:12.:48:15.

We are making you work hard today, James.

:48:16.:48:19.

I don't mind it. So the dried mushrooms have been put in hot

:48:19.:48:25.

water, then? You need to soften them down. In Chinese cooking, you

:48:25.:48:30.

know Ken and I travelled in China. The same things came up again and

:48:30.:48:35.

again. One of the classics is lots of dried ingredients it is a way of

:48:35.:48:40.

preserving ingredients, without them going off, but actually it

:48:40.:48:48.

intense ifies the flavours. Yeah, you don't want to make it taste

:48:48.:48:55.

bland, do you David? Sorry, did I say bland? It was a bad choice of

:48:55.:49:01.

words! You could make it into a souffle, that could make it taster?

:49:01.:49:07.

That would be nice, ginger souffle! So, finally dice this.

:49:07.:49:14.

You want the texture still. That is the trick. Whether it is making

:49:14.:49:19.

dumplings, for Chinese New Year, the stir-frys, they have a great

:49:19.:49:24.

balance of flavours, which is so important. So we have the ginger,

:49:24.:49:30.

shallots, the dried mushrooms and the pork. I also have sticky rice.

:49:30.:49:37.

I am using glutinous rice. It doesn't have tpwhrueton, that is

:49:37.:49:44.

just a term. You need to wash the rice well --

:49:44.:49:49.

gluten. So, basically if you do 300 grams

:49:49.:49:54.

of rice, do about 600 mills of water. Double the amount of water.

:49:54.:49:58.

Put it on the pan, bring it up to the boil. When it comes to the boil

:49:58.:50:03.

pop the lid on and turn it down and let it cook in the steal for about

:50:03.:50:08.

15 to 20 minutes. Or do it like the Chinese do and get a rice cooker,

:50:08.:50:15.

right, Ken? Then you can pop it in and you don't have to ir -- worry

:50:15.:50:20.

about it. Now, we need groundnut oil. This is

:50:20.:50:26.

a dish that my grandmother used to make. So any oil. It can be peanut

:50:26.:50:30.

oil, vegetable oil. The garlic, the shallots.

:50:30.:50:35.

Sorry, no garlic. I mean the ginger, then the mushrooms.

:50:35.:50:43.

The garlic is for the next one. Yep. Now were you taught from the

:50:43.:50:53.

love of your parents' cooking at home, that kind of stuff? Is that

:50:53.:51:00.

where you learned cooking? I grew up with my grandmother. Cooking was

:51:00.:51:06.

such a joy, but I was still really young. I was more of a hindrance at

:51:06.:51:11.

that time, but that is where my memories of food comes from. During

:51:11.:51:21.
:51:21.:51:21.

that time. Watching them cook, peel chickens, gut fish. Yes, nice

:51:21.:51:29.

childhood-kill chickens and gut fish! So this rice. I want to lift

:51:29.:51:32.

this up to show people what it looks like there.

:51:32.:51:37.

Now we want a good colour on the belly of pork. So that it is nice

:51:37.:51:42.

and browned at the edges. With the rice you need to fluff it up a bit.

:51:42.:51:48.

As Ken says, when making fried rice it is best to use cooked rice

:51:48.:51:51.

that's been chilled, but I'm cooking this from the pan as it is

:51:52.:51:59.

sticky and this needs sticky rice. So it does not matter.

:51:59.:52:04.

So it is still warm, though? It is still warm and this is still fine.

:52:04.:52:14.
:52:14.:52:15.

In a sense, what we are making is a oiled rice. In Chinese, Mandarin

:52:15.:52:22.

China they would have all of the ingredients and chuck in the raw

:52:22.:52:27.

rice, then put them in parcels and steam them for an hour to cook the

:52:27.:52:33.

rice, but I wanted to show you if you cannot get the lotus lives, or

:52:33.:52:37.

you can't make the parcels, that if you want a really good sticky rice,

:52:37.:52:43.

that this is a great one. So the five spices go in. Some rice wine.

:52:43.:52:49.

I'll prepare this for you. Light soy, dark soy. Everything in.

:52:49.:52:57.

A bit of sesame oil. That is that in there.

:52:57.:53:03.

Throw all of that in. Tell me about the prawns, these

:53:03.:53:08.

look great? These are little river prawns. They come dried. In Chinese

:53:08.:53:12.

New Year you need prawns because prawns, they are pretty, aren't

:53:12.:53:18.

they? Look at those tiny little things.

:53:18.:53:25.

Prawns symbolise laughter, don't they, Ken? Are you making it up,

:53:25.:53:30.

you two? I don't know if you are telling the truth?! OK, now for the

:53:30.:53:36.

fun bit. The fun bit?! Yes, this is the

:53:36.:53:42.

lotus leaf. So imagine the lotus flower sitting on there in nature.

:53:42.:53:47.

Then yo you slice it in half. You need to pre-soak this. You can get

:53:47.:53:52.

it in Chinese supermarkets. You need to wash it. Just pour boiling

:53:52.:53:56.

water from the kettle to soften it. Make sure that you clean the inside

:53:56.:54:02.

bit as well. Then take the rice. You see that in itself is sticky

:54:02.:54:09.

belly pork rice as it is now, but this is a great dish to do.

:54:09.:54:14.

It is great for a crowd. You can make it in advance. You can even

:54:14.:54:22.

pop it in the freezer. Then steam it just before serving.

:54:22.:54:26.

So these are dried until you soak them and these are the dried form?

:54:26.:54:32.

Yes. Then when you steam them they give off a lovely, almost a bamboo

:54:32.:54:42.

aroma. Now so if you cut for me.

:54:42.:54:46.

There you go. Thank you. This is the tricky bit.

:54:46.:54:52.

So this is the traditional bit about New Year, the sticky rice?

:54:52.:55:02.
:55:02.:55:02.

Sticky rice is important. We say (speaking in Chinese (we say it is

:55:02.:55:12.
:55:12.:55:14.

sticky, because you stick to your family.

:55:14.:55:22.

Sorry I'm not good at wrapping Christmas presents! So, we have one

:55:22.:55:27.

here that has been steamed. It is piping hot.

:55:27.:55:30.

Now you can start the next dish here.

:55:30.:55:37.

This does not take long at all. So this one is garlic ginger chilli

:55:37.:55:41.

with pak-choi. I will do some lovely veg with this.

:55:41.:55:45.

This is really quick? This is really quick.

:55:45.:55:55.
:55:55.:55:55.

Does that mean hurry up? No! OK, ginger, garlic, chilli. Then

:55:55.:56:05.
:56:05.:56:11.

the pak-choi. If you do this in March, these guys

:56:11.:56:17.

will be waiting in another country to finish! So, rice wine, soy sauce

:56:17.:56:23.

and a tiny little bit of water around the edges. Then just toss it

:56:24.:56:26.

together. Another great tradition I love

:56:26.:56:31.

about Chinese New Year, is the one where you leave open the doors and

:56:31.:56:37.

the windows? No, oh, what you mean to welcome the Gods in?! Aren't you

:56:38.:56:42.

supposed to open up the windows and the doors? Where did you hear that?

:56:43.:56:52.
:56:53.:56:55.

He is making it up! It is to welcome the God of Prosperity.

:56:55.:57:01.

OK. So just open it up like that. Now, all of the recipes today are

:57:02.:57:06.

on the website. Go to: There you go.

:57:06.:57:16.
:57:16.:57:19.

That is the centre piece. Then you have got, you wanted a

:57:19.:57:25.

bigger plate with this. There is some spring onion. What is this

:57:25.:57:28.

again? There you go, that is sticky belly pork rice wrapped in lotus

:57:28.:57:33.

leaves. That's what it is, and keep the

:57:33.:57:35.

That's what it is, and keep the windows shut! Right you get to dive

:57:35.:57:41.

into this one. Well, dive into that.

:57:41.:57:46.

Tell us what you think. So there is sticky rice it should be easy to

:57:46.:57:50.

eat. It looks beautiful.

:57:50.:57:55.

Don't eat the leaf! It changes the flavour, though, putting it in the

:57:55.:57:58.

leaf? Yes. That looks fantastic.

:57:58.:58:03.

And the prawns, I have never seen them before.

:58:03.:58:09.

You can get them in Chinatown. Let's head back to Suzy to see what

:58:09.:58:17.

she has chosen to go with Ching's sticky pork parcels.

:58:17.:58:22.

Ching's pork with sticky rice is wonderful! It goes marginally

:58:22.:58:26.

better with a red wine than a white. The thing is to choose a wine that

:58:26.:58:32.

is soft and juicy, not remotely heavy or tough. So this Heritage

:58:32.:58:38.

Road Shiraz Merlot should be a great option, but I have found one

:58:38.:58:42.

even better than this. The one I have gone for is the Taste the

:58:42.:58:44.

Difference Casablanca Valley Pinot Noir.

:58:44.:58:51.

One of the key points about the Pinot Noir grape is that it has a

:58:51.:58:56.

thin skin, so cons consequently low tannins. It makes for a mellow,

:58:56.:59:02.

soft wine that is what we need for this dish. Oh, lots of lively red

:59:02.:59:06.

berry fruit there and just a hint of chocolate.

:59:06.:59:11.

Hmm, the first thing to notice here is that lovely fruit. Strawberries,

:59:11.:59:17.

cherries it works so well with the pork in Ching's dish, but there is

:59:17.:59:21.

a mocha note. That enhances the savoury qualities of the soy sauce

:59:21.:59:25.

and the wonderful mushrooms. Do look out for the soft texture that

:59:26.:59:30.

works so well with the sticky rice and the gentle pak-choi.

:59:30.:59:36.

Ching, this feels like a great festive recipe for Chinese New Year,

:59:36.:59:41.

so why not celebrate in style with this delicious Chilean red. Enjoy.

:59:41.:59:44.

What do you think of this? Really delicious.

:59:44.:59:49.

I think she has another great choice here? Yes it really has

:59:49.:59:53.

lovely cherry, plumy flavours that I think goes well with the pork and

:59:53.:59:57.

the spices. Happy with that? I'm scared to say

:59:57.:00:03.

anything. That really has a lot of flavours. I did not try the

:00:03.:00:11.

vegetables, I'm recorping from the sweet corn earlier! -- recorping.

:00:11.:00:16.

Now, it is time for the four new celebrities to face their first

:00:16.:00:24.

skills challenge. They are making tomato bread making it look tougher

:00:24.:00:34.
:00:34.:01:11.

And the bread itself now gets Then we put our bread in,

:01:11.:01:21.
:01:21.:01:25.

Take a piece of bread and just rub Now, the rest of the garlic,

:01:25.:01:35.
:01:35.:01:46.

is if they've got big hunks A little, tiny bit of salt to

:01:46.:01:56.
:01:56.:02:05.

And now we're going to put There you have it -

:02:06.:02:15.
:02:16.:02:17.

with only a few ingredients is the most difficult part.

:02:17.:02:19.

I'm up for this. I hope they are. Let's get 'em in.

:02:19.:02:28.

Hi, guys. OK, Gareth...

:02:28.:02:31.

Tomato bruschetta, your interpretation, but the tomatoes must have their skin removed.

:02:31.:02:38.

Ten minutes. Let's go.

:02:38.:02:47.

I need to relax a bit. You do.

:02:47.:02:49.

I'm making a right mess of this tomato.

:02:49.:02:59.
:02:59.:03:01.

Have you had bruschetta before? Yes.

:03:01.:03:03.

And how is the bread usually? OK, yes.

:03:03.:03:13.

Done? That's it, yeah, yeah.

:03:13.:03:22.

Great seasoning on your tomato and your basil, but it's just on a piece of bread, it's not crispy.

:03:22.:03:27.

Also, it needs some olive oil on it.

:03:27.:03:29.

I've never seen anybody peel a tomato with a vegetable peeler.

:03:30.:03:33.

I know, I know.

:03:33.:03:35.

Not quite, Gareth. Not quite. Sure.

:03:35.:03:39.

Gareth, thanks, mate. Thank you, guys. Cheers.

:03:39.:03:49.
:03:49.:03:53.

Hello, Laila. Hello. Ten minutes. Let's go.

:03:53.:04:03.
:04:03.:04:05.

You've had three minutes. Stop shaking. I can't help it though. I've got you two looking over me.

:04:05.:04:15.
:04:15.:04:17.

You've got four minutes left and you can finish ahead of time.

:04:17.:04:26.

All right, I'm done.

:04:27.:04:31.

We asked you to make us a tomato bruschetta.

:04:31.:04:35.

We've got dippy soldiers with tomato salad. Yeah.

:04:35.:04:39.

Not really what we wanted. No.

:04:39.:04:44.

It's your interpretation. The flavours inside there are tomato, basil, salted capers.

:04:44.:04:49.

The whole olives though mean that you just get a massive flavour- of olive.

:04:49.:04:54.

And just so you know, to take the skin off a tomato, you really don't need to peel it like an apple.

:04:54.:05:00.

Yeah. I knew I wasn't doing it right,

:05:00.:05:02.

but I didn't know what I had to do.

:05:02.:05:12.
:05:12.:05:16.

Right... Hello, George. Hello, hello.

:05:16.:05:18.

What we want from you is a tomato bruschetta.

:05:18.:05:28.
:05:28.:05:45.

90 seconds left. There we are.

:05:45.:05:55.
:05:55.:05:57.

This is more like a sort of pizza and you've definitely got to work on presentation.

:05:57.:06:03.

Not quite what we had in mind. No.

:06:03.:06:06.

It's actually perfectly yummy

:06:06.:06:08.

because it's warm tomato pushed into the toast with olive oil, a salty anchovy,

:06:08.:06:13.

but it's not the classic tomato bruschetta we had in mind. No.

:06:13.:06:23.
:06:23.:06:25.

That was the most interesting assembling of products I've ever seen in my life.

:06:25.:06:35.
:06:35.:06:38.

What we want you to make is tomato bruschetta.

:06:38.:06:40.

Tomato bruschetta. Your ten minutes starts now.

:06:40.:06:50.
:06:50.:07:02.

Well done. Finished? I think I'm finished.

:07:02.:07:05.

You think? Are you or not? Yeah, I'm finished.

:07:05.:07:12.

What you've done here is almost perfect.

:07:12.:07:16.

No? You're joking?

:07:16.:07:18.

I am close on ecstatic

:07:18.:07:20.

by your result.

:07:20.:07:27.

The garlic is overpowering the lovely sweet tomatoes, but the way you worked, I'm really impressed.

:07:27.:07:31.

We think you're good. Thank you. We think you're very good. I think you two are all right as well.

:07:31.:07:35.

Thanks, Emma. Thank you.

:07:35.:07:45.
:07:45.:07:47.

$:/STARTFEED.

:07:47.:07:49.

Right

:07:49.:07:49.

Right it

:07:50.:07:50.

Right it is

:07:50.:07:55.

Right it is time to answer some of your foodie questions. Each caller

:07:55.:07:59.

helps us to decide what David is eating at the end of the show.

:07:59.:08:05.

First caller on the line is Amanda. Hello, Amanda. What is your

:08:05.:08:12.

question for us? We have eels, that we got from the fishmonger. We want

:08:12.:08:19.

to know what we can do with it. So, conger eel? There is a few ways

:08:19.:08:24.

of cooking it. Do you like stews or something quick and simp? Either

:08:24.:08:30.

but I think quick and simp. Chop it up into chunks. Put it in a

:08:30.:08:35.

steamer and cook that until the meat is cooked through it is tender

:08:35.:08:40.

and delicate. Then leave that. Don't worry about it. In a small

:08:40.:08:45.

wok get some rice wine, mirin, sugar and soy sauce and reduce it

:08:45.:08:50.

down until it is like a teriyaki glaze. Then take it from the

:08:50.:08:56.

steamer and dress it. Toss gently with the eel and have it with

:08:56.:09:00.

jasmine rice. That is the easiest thing to do. Otherwise I do have my

:09:00.:09:06.

mum's stew recipe! What dish would you like to see at the end of the

:09:06.:09:12.

show? Well, my mum is a huge Formula One fan, so if I said hell,

:09:12.:09:18.

she would be very unhappy with me. And Sandi is here, what is your

:09:18.:09:25.

question? Right, the rugby is on. I don't want to spend my time cooking

:09:25.:09:31.

but I want to roast it differently. Ken, what would you do with it

:09:31.:09:37.

would make it the Chinese way. So make a stock. Boil it in, not boil

:09:37.:09:42.

but simmer the chicken in the water for about 20 minutes. Take the

:09:42.:09:47.

chicken out and wait until you are about to eat it. Instead of frying

:09:47.:09:53.

it, heat up oil and pour the hot oil over it, the skin will be

:09:53.:09:57.

crispy and inside it is moist and tasty. It is different from roast

:09:57.:10:02.

chicken. There you go. What dish would you like to see at the end of

:10:02.:10:06.

the show? I would like to see food hell, please.

:10:06.:10:14.

My God, she does not like Formula One! Veronica from Fife, what is

:10:14.:10:22.

your question? I would like to know how to do aromatic crispy duck.

:10:22.:10:27.

know it is complicated Yeah, one day of marinading. Drying. Then

:10:27.:10:33.

another day to steam and let to get really cold. You need a proper

:10:33.:10:38.

wood-fired oven to get the heat. takes about four to five days to

:10:38.:10:43.

make? Yes, but you could cheat. You could, basically, pierce the skin

:10:43.:10:50.

and pour hot water over it to get the fat out. Then pat it really dry.

:10:50.:10:55.

Smother some sugar or honey across the top and then a little bit of

:10:56.:11:00.

five spice and pop that into the oven and roast it really slowly.

:11:00.:11:05.

The last, you know, the last 20 minutes, whack the heat up to try

:11:05.:11:10.

to chips up the skin. That is the only cheat's way. What dish would

:11:10.:11:15.

you like to see, food heaven or food hell? Definitely food heaven.

:11:15.:11:20.

Heavytown is going to be! Right, let's get down to business.

:11:20.:11:26.

Oh, no, do we have to do this? I think we should veto it! Ching and

:11:26.:11:30.

I hate this. I love it, I wield the power. Are

:11:30.:11:34.

you ready? We are cooking in woks this time

:11:34.:11:43.

for you. Are you ready? Three, two, one, go.

:11:43.:11:53.
:11:53.:11:58.

Argh! Argh! Well, any way, I love Ching, so I will let heroine!

:11:58.:12:04.

God. This is the worst omelette I have ever made! Ken, the idea is to

:12:04.:12:13.

put it in the wok! You have to torture me, don't you? Yes.

:12:13.:12:17.

Sorry, there is still some of it on here.

:12:17.:12:25.

Does that count? Yeah, that is added! The final revenge, she has

:12:25.:12:30.

to eat this. That is true. You are used to it

:12:30.:12:34.

now, James? I have to, yes. You love it really.

:12:34.:12:39.

I don't know if love is the exact word.

:12:39.:12:49.
:12:49.:12:50.

I can't do this. I am kidding. This is not so bad. It looks like a bad

:12:50.:13:00.
:13:00.:13:02.

egg-foo Young. Don't applaud! I know what he is

:13:02.:13:07.

going to say. You set fire to a chopstick! What

:13:07.:13:17.
:13:17.:13:19.

are you doing?! It is good luck. It is good luck for New Year.

:13:19.:13:25.

My career is ruined. This is what you will be like in

:13:25.:13:31.

the future if you get your teeth bleached. That will be Ken Hom. A

:13:31.:13:41.
:13:41.:13:44.

glimpse of the new book in 2016. You did it... In 17. 14.of a. That

:13:44.:13:53.

puts you about here... Ching? Where do you think you are going to go?

:13:53.:13:59.

tonight know. In the bin! The power! There we go.

:13:59.:14:06.

Will David get his idea of food heaven, salmon coubiliac? Or food

:14:07.:14:09.

hell, devilled chicken livers and kidneys on toast. Before that, we

:14:09.:14:15.

are going on a magical journey with Raymond Blanc. He is on a

:14:15.:14:25.

fisherman's boat but he is not It's four in the morning in Rye,

:14:25.:14:29.

of 29 boats fishing sustainably for- Dover sole in the English channel.

:14:29.:14:31.

Bit like the Queen Mary.

:14:31.:14:35.

What do we have for breakfast? It's only a coffee this morning.

:14:36.:14:45.
:14:46.:15:04.

It's marvellous to be here

:15:04.:15:06.

to see how rough and tough and demanding this craft is.

:15:07.:15:09.

OK, we are lucky today. Imagine if it was a raging sea?

:15:09.:15:12.

The crew put down their nets yesterday a mile from shore.

:15:12.:15:15.

Nice Dover sole just coming in.

:15:15.:15:17.

The sole retail at up to �40 a kilo so each fish is precious.

:15:17.:15:23.

That is the kind of Dover sole you really want.

:15:23.:15:25.

Firm flesh. Wonderful flavour.

:15:25.:15:28.

Wonderful - meaty and delicious.

:15:28.:15:30.

Simply grilled or just bang it in the oven.

:15:30.:15:35.

To make a profit from the trip

:15:35.:15:37.

the crew need to pull two full boxes of Dover sole from the nets.

:15:37.:15:41.

Very poor this net. Not very good.

:15:41.:15:44.

Normally by now you'd expect at least ten big soles.

:15:44.:15:48.

The catch gets even lighter, because some fish can't be sold.

:15:48.:15:55.

The EU cod quota for this part of the Channel

:15:55.:15:57.

has been reached for the year. Landing any cod means a fine.

:15:57.:16:06.

Not a very good catch.

:16:06.:16:08.

You have about 30 sole for the whole day's work.

:16:08.:16:10.

30 Dover sole.

:16:10.:16:20.
:16:20.:16:26.

Mon Dieu! Home sweet home.

:16:26.:16:28.

Oh, God. What a welcome.

:16:28.:16:30.

Rains cats and dogs.

:16:30.:16:38.

I'm about to do a very old classic

:16:38.:16:41.

which brings all the values of the earth and sea together.

:16:41.:16:45.

Raymond's final dish. Braised fillet of turbot

:16:45.:16:47.

topped with scallops and cucumber.

:16:48.:16:50.

I've done this dish for 35 years, and you will be able to.

:16:50.:16:55.

What I love about turbot is it's meaty, it's firm.

:16:55.:16:58.

It's a bit like a Dover sole.

:16:58.:16:59.

Those are the kings of fish, really, in the western world.

:16:59.:17:04.

Any white, firm-fleshed fish like brill or plaice

:17:04.:17:07.

will work well in this recipe.

:17:07.:17:09.

Voila. Second part of the dish are the scallops.

:17:09.:17:13.

Most of the scallops across Great Britain are dredged.

:17:13.:17:15.

When dredged, they're full of sand, and often they are dead.

:17:15.:17:20.

Those are hand dived. What does it mean?

:17:20.:17:22.

That means that you have divers going to the bottom of the sea picking up

:17:22.:17:25.

those scallops. You want those. Those are seriously alive.

:17:25.:17:29.

So I've got to force my blade in here and try to open it.

:17:29.:17:34.

There's a big muscle inside here and- of course it wants to stay closed.

:17:34.:17:37.

Survival. I'm wanting to open it. As a cook, I want to eat it.

:17:37.:17:42.

So strong.

:17:42.:17:44.

They're really so strong. Voila.

:17:44.:17:49.

Then very carefully you move away the stomach, the intestines.

:17:49.:17:55.

This is a little time for secret.

:17:55.:17:57.

A mini, mini, mini secret, OK?

:17:57.:17:59.

I can prepare my fish in advance.

:17:59.:18:02.

Just a few hours and it will be perfectly seasoned when I cook it.

:18:02.:18:04.

Mix lemon juice with seasoned, softened butter

:18:04.:18:07.

and brush onto the turbot and the scallops.

:18:07.:18:10.

And that will protect the fish. Place that in the fridge.

:18:10.:18:16.

Now we are going to prepare our garnish.

:18:16.:18:18.

Topping off the dish will be slices of warm cucumber.

:18:18.:18:23.

Cucumber, which goes well with the sea, whether it is oysters,

:18:23.:18:26.

whether it is scallops, and so on. It goes very well.

:18:26.:18:30.

To maximise the cucumber's flavour and to give colour and a firm

:18:30.:18:33.

texture, Raymond cures it with salt- and then freezes it for two hours.

:18:33.:18:39.

Then we will have this amazing, beautiful coloured,

:18:39.:18:41.

beautiful textured and that fantastic cucumber flavour.

:18:41.:18:44.

Dan, can you put this in the fridge,- please? Thank you very much.

:18:44.:18:51.

Just to tell you you can do a lovely jus with water.

:18:51.:18:55.

OK. And a bit of wine.

:18:55.:18:57.

In this recipe the fish will be steamed over

:18:57.:19:00.

a mushroom and white wine braising jus, using shallots as a base.

:19:00.:19:04.

My mushrooms.

:19:04.:19:07.

Add mushrooms.

:19:07.:19:10.

Hey! Back in here.

:19:10.:19:11.

And white wine.

:19:11.:19:13.

Voila. The wine plays such a huge role in the sauce.

:19:13.:19:17.

Because it creates this building block of flavours.

:19:17.:19:20.

As soon as the braising jus has boiled, remove it from the heat.

:19:20.:19:28.

Oh, create a lovely little jus like that.

:19:28.:19:31.

I'm going to put my turbot here on the top so it's steamed

:19:31.:19:34.

and the juices are going to go into this.

:19:34.:19:38.

I'm just bringing that in my braising liquor.

:19:38.:19:42.

To simmering pot. And in the oven 160 degree for about six minutes.

:19:42.:19:52.
:19:52.:19:52.

OK. Now my turbot is medium rare and I'm going to add the scallops.

:19:52.:20:00.

Just on the top. Steam them nicely.

:20:00.:20:06.

And that will take only two minutes.

:20:06.:20:08.

Adam, could I have my cucumber, please? Thank you very much.

:20:08.:20:12.

When the cucumbers are frozen, rinse to defrost them and remove the salt.

:20:12.:20:18.

So you have seen what has happened here.

:20:18.:20:21.

The texture has changed. Very hard.

:20:21.:20:24.

Very firm. Very crunchy.

:20:24.:20:27.

And they are perfectly seasoned.

:20:27.:20:29.

When the turbot and scallops are cooked

:20:29.:20:31.

drain the juices and use them as the base for the sauce.

:20:31.:20:35.

Keep my turbot resting nicely.

:20:35.:20:38.

Add butter, lemon juice, salt, girolle mushrooms...

:20:38.:20:42.

They really are very beautiful.

:20:42.:20:44.

..seaweed, the cucumber...

:20:44.:20:46.

Voila.

:20:46.:20:47.

..and herbs.

:20:47.:20:50.

And diced tomatoes. Voila.

:20:50.:20:54.

I got a lovely thin, textured sauce here

:20:54.:20:56.

and with the real flavour of the turbot. Spinach.

:20:56.:21:01.

Serve the fish with steamed young spinach leaves.

:21:01.:21:04.

Tres bien. Lovely smell.

:21:04.:21:06.

And then...

:21:06.:21:09.

Voila. You have the most incredible piece of fish here.

:21:09.:21:14.

Cooked so simply with wonderful textures.

:21:14.:21:16.

Wonderful flavours.

:21:16.:21:18.

It is just so perfect.

:21:18.:21:20.

And if you want a treat a few friends

:21:20.:21:25.

that will be so special in your own home.

:21:25.:21:31.

$:/STARTFEED.

:21:32.:21:33.

Right

:21:33.:21:33.

Right it

:21:33.:21:33.

Right it is

:21:33.:21:37.

Right it is that time of the show to find out if David is facing food

:21:37.:21:43.

heaven or food hell. Food heaven is this fantastic piece of salmon,

:21:43.:21:48.

wrapped in puff pastry. Food hell is the pile of innards as you call

:21:48.:21:53.

it. Kidneys and liver on toast. With a nice little sauce. Worcester

:21:53.:21:58.

sauce, spices, mushrooms. What do you think that this lot have

:21:58.:22:03.

decided? Well, they look kind and gentle, I think it will be the

:22:03.:22:08.

salmon. It is. They are very kind and gentle. We will lose the

:22:09.:22:13.

kidneys, you have what you wanted, that is food heaven. First we start

:22:13.:22:17.

with the shallots and get this on first. We have to get this reducing.

:22:17.:22:22.

We have to get that on. If you guys can peel the carrots and parsnips,

:22:22.:22:32.
:22:32.:22:34.

that will be great. In with the garlic and the white

:22:34.:22:39.

In with the garlic and the white wine and vinegar. Next up the

:22:39.:22:45.

salmon.$$NEWLINE Cut it up into the pieces. Leave the tail pwhol.

:22:45.:22:53.

Take this, throw it in the blender. Then we have double cream.

:22:53.:23:03.
:23:03.:23:06.

Then we have black pepper. Some salt and put the lid on and

:23:06.:23:13.

blend it into a piece. Then this is double cream. Just a small amount...

:23:13.:23:18.

See, I'm doing that as you would not have been allowed this when you

:23:18.:23:24.

were driving? No. Too many calories. Now, there we go. We have the

:23:24.:23:28.

mousse. If you want it smoother you can pass it through a sieve, but

:23:28.:23:34.

what I will do is add chopped chives with that.

:23:34.:23:40.

A little bit of chies. -- chives. I will throw that in

:23:40.:23:44.

there and throw that in here as well. To make this, it is

:23:44.:23:54.
:23:54.:23:57.

straightforward. Two pieces of puff pastry.

:23:57.:24:02.

The salmon here. All-butter puff pastry, remember.

:24:02.:24:12.
:24:12.:24:15.

That sits on the tray. Then we can take the spinach which

:24:15.:24:19.

has been pre-blanched. That is here.

:24:19.:24:26.

Like that. Then pop the salmon over the top.

:24:26.:24:30.

Got that? Lovely. Then the mousse, which is what you

:24:30.:24:35.

wanted, this is with the cream. You could add a little lemon in there

:24:36.:24:40.

if you wanted. You can put that over the top. So the idea is to

:24:40.:24:45.

build it up to make it look like a whole salmon again. Then you can

:24:45.:24:49.

spread this over the surface like this.

:24:49.:24:56.

You can be quite rustic with it. More spinach.

:24:56.:25:01.

That goes over the top. You could put mushrooms on it. All of that

:25:01.:25:09.

kind of stuff. Then the puff pastry. We pop that over the top.

:25:09.:25:13.

I did tell you it was like a big pasty.

:25:13.:25:21.

It looks like it at this moment. Now you can tidy this up if you

:25:21.:25:27.

want, but it is quite warm in here, in this studio it is not cold! That

:25:27.:25:32.

is why the puff pastry is going. The idea being you egg-wash it.

:25:32.:25:36.

Now, what I would do is leave it in the fridge for a while.

:25:36.:25:46.
:25:46.:25:46.

Once you have egg-washed it... Then it is easier to trim off after.

:25:47.:25:51.

Once you have egg-washed the whole thing, what you need to do is get

:25:51.:26:00.

an apple corer. Then all you do is you can create

:26:00.:26:10.
:26:10.:26:13.

these little scales by putting the apple corer over the tomorrow --

:26:13.:26:16.

tomorrow top. Like that.

:26:16.:26:20.

Then set the oven. Now if you thought that the cream

:26:20.:26:29.

was high in fat. This is the sauce: Butter. You throw it in with the

:26:29.:26:38.

mixture and whisk it together with everything else.

:26:38.:26:42.

There is the salmon that has been in the oven for 30 minutes.

:26:42.:26:47.

That is about gas mark 200. You need a warm oven.

:26:47.:26:52.

Ching can you pass a fresh knife. That needs to go in the oven for 30

:26:52.:26:56.

minutes. Then we throw in the chives into here. You have a little

:26:56.:27:02.

butter sauce. Pop the veg on there.

:27:02.:27:08.

I don't know what you get on your travels when you are doing the F1

:27:08.:27:12.

season. Do you get a chance to eat on that show? I suppose you do?

:27:13.:27:18.

are on a world tour. So we get all sorts of fantastic cuisine when we

:27:18.:27:24.

are on the road. Almost as elaborate as Eddie's

:27:24.:27:32.

shirts? Almost as colourful! So you take this to the table and cut it

:27:32.:27:37.

as a piece. Depending on who you want to serve and how many you want

:27:37.:27:43.

to serve, you lift this off. That looks fantastic.

:27:43.:27:48.

There is the salmon. The sauce, this is the classic butter sauce

:27:48.:27:53.

over the top. I know that you like the roasted veg. So there is a

:27:53.:27:58.

little sauce to go over the top. There you have that. That is,

:27:58.:28:03.

hopefully, your idea of food heaven. Scotland on a plate.

:28:03.:28:09.

Not a souffle in sight! I knew you would bring that up again! It is

:28:09.:28:15.

not bland! Dive into that and tell us what you think.

:28:15.:28:20.

To go with this we have a Macon- Lugny Les Charmes 2011.

:28:21.:28:29.

That is from Waitrose, priced at �8.99. The season starts? The 17th

:28:29.:28:33.

of March. That is in Australia. We are in for another cracking season

:28:34.:28:35.

again. That's it.

:28:35.:28:41.

That is all for today on Saturday Kitchen Live. Thank you to Ken Hom,

:28:41.:28:45.

Ching He Huang, thank you to Suzy Walsham for the wine choices.

:28:45.:28:50.

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