:00:11. > :00:14.Good morning, the weekend starts here, with 90 minutes of mouth-
:00:14. > :00:24.watering food, from some of the country's best chefs. This is
:00:24. > :00:38.
:00:38. > :00:43.Welcome to the show, cooking with me live in the studio, two top
:00:43. > :00:46.chefs, the first the woman who owns her own michelin-starred Italian
:00:46. > :00:55.restaurant, right here in London, it is the brilliant, Angela
:00:55. > :00:58.Hartnett. Next to her is the man in charge of one of London's grandest
:00:58. > :01:02.restaurants, The Wolseley, Lawrence Keogh. Do we have something from
:01:02. > :01:07.your restaurant? Something in about three or four weeks time, we will
:01:07. > :01:12.do a classic haddock Monte Carlo. It is a beautiful old school dish,
:01:12. > :01:19.no foams, no dust, it is just proper cooking. Poached egg and
:01:19. > :01:24.smoked haddock. The sauce is made out of what? White wine cream sauce,
:01:24. > :01:31.with chives. Follow that? We will do fresh pasta with beautiful red
:01:31. > :01:38.mullet, garlic chilli, finished with basil and bars low. We are
:01:38. > :01:42.making it all? We are. Try to do that in six minutes. Two very
:01:42. > :01:47.different dishes. A fantastic line up of foodie films lined up.
:01:47. > :01:54.Today we have helpings from Rick Stein, Celebrity Masterchef and
:01:54. > :01:59.Keith Floyd. Our special guest is one of the busiests actresses in
:01:59. > :02:09.British television, Shadowline for BBC Two, Starlings on Sky 1, and
:02:09. > :02:14.the very popular Scott and Bailey on ITV, less less is here.
:02:14. > :02:20.What is the trade mark -- Lesley is here. What is the trade mark dish?
:02:20. > :02:26.I do like to cook haddock, but I make a kedry. I'm looking forward -
:02:26. > :02:33.- kegry, I'm looking forward to cooking that. The thing I'm really
:02:33. > :02:40.enjoying cooking at the moment is lentils, spiced puy lentils, giving
:02:40. > :02:50.it a Lebanese slant. You have your work cut out. Little bit of feta
:02:50. > :02:54.
:02:54. > :02:59.and pomgran net, and spiced aubergines. It will be food hell or
:02:59. > :03:04.heaven, food heaven your favourite ingredient and nightmare ingredient
:03:04. > :03:14.hell. Of the many ingredients you can choose from what would it be
:03:14. > :03:14.
:03:14. > :03:19.for food heaven? Rasberries. Unadult rated, they are absolutely
:03:19. > :03:27.delicious, very delicate, and beautiful to look at. They make
:03:27. > :03:31.ordinary things look very special. I got a raspberry plant from
:03:31. > :03:34.Scotland, and it produced into November. Are they quite easy to
:03:34. > :03:38.grow. That is where the best recipes come from that I can't
:03:38. > :03:43.remember of Scotland, it is hardy as well. But brilliant raspberry
:03:43. > :03:51.plants. Do they do well in the garden. What about the dreaded food
:03:51. > :03:58.hell? I'm preturbed by the texture of mussels, and razor clams, on a
:03:58. > :04:02.fish counter when they are moving in and out of their chels. Alarm me
:04:02. > :04:07.-- shells, they alarm me. I have never eaten them. We have some in
:04:07. > :04:12.the fridge. It is rasberries or razor clams for Lesley for food
:04:12. > :04:20.heaven. I have a simple stunning twist on summer pudding. Dipping
:04:20. > :04:25.the slices of bread into raspberry sauce, line a mould and candy the
:04:25. > :04:28.basil, and a little sugar lollipop. We will not cook the berries, if
:04:29. > :04:33.you cook them you ruin them. You just leave them as they are. Lesley
:04:33. > :04:37.could be facing food hell, razor clams which will turn into a
:04:37. > :04:44.delicious pie. The clams are opened with white wine, added to a sauce
:04:44. > :04:48.made of butter, herbs, leeks, more clams, layered with brioche and
:04:48. > :04:54.cheddar cheese. Sounds good, actually. I'm trying. And they are
:04:54. > :05:04.not moving. They are for exactly about ten seconds, that's about it.
:05:04. > :05:04.
:05:04. > :05:10.If you would like to ask a question on shot call the number -- the show,
:05:10. > :05:15.call this number: We will be asking you if you want
:05:15. > :05:21.food heaven or hell. Cooking first is man who has just
:05:21. > :05:27.taken the reins of a top restaurant The Wolseley. You have been there?
:05:27. > :05:31.I have. This man is behind the stove, Lawrence Keogh. It is one of
:05:31. > :05:35.the busiest restaurants in London? It is, we are doing 1200 cover as
:05:35. > :05:40.day. This is on the menu? In three or four weeks I will change the
:05:40. > :05:44.menu and this will be on. This is the haddock Monte Carlo. It is a
:05:44. > :05:49.haddock dish poached in milk. Funnily enough I spoke to my
:05:49. > :05:54.neighbour, John Williams, the head chef, hi John, if he's watching, of
:05:54. > :06:02.the Ritz Hotel. We had a chat about the origin of the dish, it is one
:06:02. > :06:08.of those dishes that wasn't part of the Savoy group. That was the
:06:08. > :06:12.Berkeley and the Connaught, and all that. It was always on the menu.
:06:12. > :06:18.Trying to find the origins was difficult. Your restaurant used to
:06:18. > :06:23.be a car showroom? Back in the 1920s, The Wolseley Car Show Room,
:06:23. > :06:27.then it was a bank. I remember training at the Ritz Club cashing a
:06:27. > :06:35.cheque there. It was just around the corner from there? We are next
:06:35. > :06:45.door to the Ritz Hotel at Green Park. A nice slab of smoked haddock,
:06:45. > :06:51.
:06:51. > :06:58.orange colours. It is a dye isn't it, that one has seen a smokery?
:06:58. > :07:05.You put it in skin facing you. is it called Monte Carlo?
:07:05. > :07:09.Wash your hands? We know that Alec Guinness used to order it a lot at
:07:09. > :07:15.the Connaught. There is so many variations, they say you should
:07:15. > :07:21.poach it in milk and serve it with sauce in a pan. This is my way,
:07:22. > :07:31.some say a tomato fondue, we will do them in diamonds. Why is that?
:07:32. > :07:35.
:07:35. > :07:40.The Diamond Jubilee! Glad I asked! Shad dock is poaching in the milk.
:07:40. > :07:44.It -- the haddock is poaching in the milk. It takes five minutes,
:07:44. > :07:51.dead on. In goes the shallots and the mushrooms. You make a fish
:07:51. > :07:56.stock, I like making it and letting it go cold on the side of the table.
:07:56. > :08:02.Don't pass the fish stock straight away, it is too watery for me. The
:08:02. > :08:11.fish stock is there, tomatoes, shallots, bay leaf, white wine,
:08:11. > :08:17.bang, bring it right down and reduce it. At The Wolseley, we do
:08:17. > :08:21.380, 400 for breakfast, 300 for lunch, 300 for afternoon tea, and
:08:21. > :08:25.400 for dinner, that is seven days a week. We have also a private
:08:25. > :08:31.dining room, which not many people know about, but they will know.
:08:32. > :08:35.is part of a group of restaurants? We have The Wolseley, the Delawney,
:08:35. > :08:40.our sister restaurant. Great bunch of guys there, front and back of
:08:40. > :08:45.house, they are in Holborn, they are just about to open up the Zidel
:08:45. > :08:51.in Picadilly on Sherwood Street, that will be a large French brassry,
:08:51. > :09:01.beautiful. Two bars going in there. A great team of chefs going in
:09:01. > :09:05.
:09:05. > :09:15.there. It will be open all day. We will have a band there in one of
:09:15. > :09:17.
:09:18. > :09:23.the bars. So it will be great fun. Moving on. Twhr I have basically
:09:24. > :09:28.done half the dish, all you have done is put the fish in the pan?
:09:28. > :09:38.You get to my stage you don't have to cook, you just look. I have 60
:09:38. > :09:45.
:09:45. > :09:51.chefs in the kitchen, you know. I just change the printer roll! Get
:09:51. > :10:01.the skins off the tomatoes and chop them into diamonds. If you want to
:10:01. > :10:02.
:10:02. > :10:11.ask any questions call the number below.
:10:11. > :10:15.The boss is getting married, Jeremy King is getting married, good luck,
:10:15. > :10:20.boss. The tomatoes have been skined, you want them deseeded as well?
:10:20. > :10:25.take the skin off and cut them into flesh, and we will dice them into
:10:25. > :10:30.diamond shapes. You are famous for obviously all the British classics,
:10:30. > :10:35.it must be the dream job for you? was ensure, I have been there five
:10:35. > :10:39.or six months, now, I was a bit unsure about going into the company,
:10:39. > :10:44.I have made a fantastic move. I'm very fortunate to have a wonderful
:10:44. > :10:51.team in the kitchen. Not only the kitchen but front of house as well.
:10:51. > :10:55.We get on, there is the same belief across the company that we are the
:10:55. > :10:59.right thing, the hospitality is fantastic. It is busy and bustling,
:10:59. > :11:03.it is non-stop, it really is. mentioned the Jubilee, you had had
:11:03. > :11:08.a brain wave, didn't you, the genius of Lawrence Keogh, the brain
:11:08. > :11:15.wave on Sunday, what did you set up in the pouring rain? To do an ice-
:11:15. > :11:25.cream stand in Picadilly. I thought the weather will be great. We
:11:25. > :11:30.
:11:30. > :11:40.devised ice cream Sunday days -- sundae, it was all sorts going on,
:11:40. > :11:48.
:11:48. > :11:52.there was a ice-cream cups. It was a great day. The sun was shining,
:11:52. > :12:01.it was a complete wash out. But I did get to meet Prince Charles.
:12:01. > :12:05.Lovely, because I do watch him, and he watches us on Saturday Kitchen.
:12:05. > :12:09.And Picadilly was rammed with a big long table everybody sitting there
:12:10. > :12:15.eating, apart from the washout of rain it was great fun. The spinach
:12:15. > :12:25.has just collapsed. Let it soften and collapse. Straight into a tea
:12:25. > :12:28.
:12:28. > :12:33.towel there. The sauce is reducing nicely, spinach to one side, the
:12:34. > :12:39.haddock can come out now. I will pass the sauce. Some people say you
:12:39. > :12:47.should reduce the milk and serve the milk with cream and glaze it. I
:12:47. > :12:55.want to come over that direction. There is the sauce passed. Season
:12:55. > :12:59.that, it has to come down. That is real technique. It's all live,
:12:59. > :13:05.isn't it. We pulled it off in rehearsals, I don't know why not
:13:05. > :13:12.now! The skin, see how it cooked, you can tell, it falls away lovely.
:13:12. > :13:17.That is a nice piece of spoked haddock. -- smoked haddock. A
:13:17. > :13:21.lovely bed of spinach on the plate. Good job we are good friends isn't
:13:21. > :13:31.it. You haven't chopped enough chives I have done some more.
:13:31. > :13:32.
:13:32. > :13:37.spinach on top, to create a nest for the egg. Little salt and pepper
:13:37. > :13:42.on the egg. Sauce is ready. Diamonds are ready. This egg is
:13:42. > :13:48.quite soft, chef. I must say you are standing there and James is
:13:48. > :13:55.like an octopus behind you. I have another one behind you. You promise.
:13:55. > :14:05.It is there, now. Make a decision, chef.
:14:05. > :14:11.
:14:11. > :14:21.You would never get a job in our place, doing breakfast! Talk
:14:21. > :14:22.
:14:22. > :14:31.amongst yourselves, wobbly poached egg on top. Seasoned. How long have
:14:31. > :14:34.I got left? The show is nearly finished Lawrence, let's go. Smoked
:14:34. > :14:43.haddock. Who cut them chives, the state of them, what did you do
:14:43. > :14:53.wrong! If you want any of these recipes phone in! There is our
:14:53. > :14:58.
:14:58. > :15:06.smoked haddock, Monte Carlo, with diamonds of Con Cas. It is not a
:15:06. > :15:16.bad dish I created there, really! You get to dive into this. That
:15:16. > :15:17.
:15:17. > :15:19.looks beautiful. It will taste fantastic. You mentioned you like
:15:19. > :15:29.Kedgere, people might Whereareyouknow about t the rice
:15:29. > :15:34.
:15:34. > :15:39.and the curry and the spices t goes so well with the smoked haddock.
:15:39. > :15:43.-- might know about the rice and the curry and the spices, it goes
:15:43. > :15:47.so well with the smoked haddock. We are hunting down the great
:15:47. > :15:54.British wines to go with the dishes today. What did she choose to go
:15:54. > :16:03.with the luxurious smoked haddock? It's English Wine Week, and to
:16:03. > :16:05.celebrate I have come to the Stanlake wine estate, now I'm
:16:05. > :16:15.heading into Bracknell to find English wines to go with this
:16:15. > :16:22.
:16:22. > :16:27.Lawrence has cooked up the most luxurious of brunch-style dishes
:16:27. > :16:30.for us, we need something suitably decadant to drink with it. The most
:16:30. > :16:35.obvious choice for a creamy smoked fish dish like this, would be a
:16:35. > :16:41.glass or two of fine champagne. But given it is English Wine Week, I
:16:41. > :16:48.wouldn't dream of straifing over to France for my fizz -- straying over
:16:48. > :16:52.to France for my fizz, whether it is Monte Carlo or not. I'm choosing
:16:52. > :16:58.the Ridgeview Bloomsbury, biscuity, refreshing, and more than a match
:16:58. > :17:02.for Lawrence's smoked haddock. Over the past few years our interest in
:17:02. > :17:05.English and Welsh wine has rocketed, and rightly so, the quality keeps
:17:06. > :17:11.getting better. Thanks to our climate and soil it is sparkling
:17:11. > :17:14.wine that we do best. It is not cheap, but then making world class
:17:14. > :17:18.fizz is an expensive business. When it tastes this good, it is worth
:17:18. > :17:25.every penny. Look at those tiny bubbles and that
:17:25. > :17:32.lovely golden colour. It smells sort of like a mix
:17:32. > :17:36.between freshly-baked bread and an English orchard on a sunny day.
:17:36. > :17:40.What Lawrence's dish needs, first and foremost, is a refreshing wine
:17:41. > :17:46.that will cut through the richness of the creamy sauce and the egg.
:17:46. > :17:50.This wine, like most English fizzs, has fantastic acidity. Also, there
:17:50. > :17:56.are delicious bready biscuity flavours, that will compliment the
:17:56. > :18:00.smoked fish perfectly. Some herbal undertones that will pick up on the
:18:00. > :18:05.spinach and the chiefs. Lawrence, it may not be champagne, I think
:18:05. > :18:15.even the most discerning of Monte Carlo's jet set, would struggle not
:18:15. > :18:18.to reach for a second glass of this English fizz.
:18:18. > :18:21.Wonderful, champagne at this time of day. You can't call it that.
:18:21. > :18:30.English sparkling wine. It is a nice treat to have it, especially
:18:30. > :18:34.with this dish, it goes so well. Spriesed at �22.99, -- priced at
:18:34. > :18:40.�22.99, when you think of what is out there. Lovely. You are cooking
:18:40. > :18:46.something Mediterranean, what is it? Red mullet, garlic chilli,
:18:46. > :18:51.fresh linguini. I will be doing most of that! Let's meet more of
:18:51. > :19:01.Rick Stein's food hero. He's in Yorkshire, God's own country, to
:19:01. > :19:01.
:19:01. > :19:09.I have come here to the Yorkshire Dales, because there is something
:19:09. > :19:13.here that really trds me, I love -- interests me, I love cheese. I
:19:13. > :19:20.believe I'm right in saying that North Yorkshire is the only place
:19:20. > :19:27.where the ingijous cheese reuse milk. -- indigenous rees reuse milk.
:19:27. > :19:35.When William the Conqueror came to England and moved north, the
:19:35. > :19:41.soldiers were appalled by the cuisine, they mond to William The
:19:41. > :19:49.Conqueror, so they sent the local amongst, and they made the cheese
:19:49. > :19:54.the same back in Normandy, the used milk. Now local cheese makers are
:19:54. > :19:59.making cheese with used milk now. One of the most important things to
:19:59. > :20:03.small producers is knowing how to market your product, there is no
:20:03. > :20:09.flies on Mrs Bell, and her cheese. They were busy starting a campaign
:20:09. > :20:14.to tell the world about her soft, creamy, used milk cheese. I get a
:20:14. > :20:21.lot of cheese sent to me, once in a while one really grabs you, when I
:20:22. > :20:26.saw the wrapper, it said "Mrs Bell's Blue", I tasted the cheese,
:20:26. > :20:31.and you get a tingle and it was just fantastic. I had to come up
:20:31. > :20:40.here, I had this image, of Mrs Bell in a nice cot age industry, and I
:20:41. > :20:44.got here, and it is not like that at all.
:20:44. > :20:49.What does cheese making mean to you, why does it matter to you so much?
:20:49. > :20:53.I'm very passionate about the fact that in Britain we have so many
:20:54. > :20:58.wonderful cheeses. And in the last ten years the artisan cheese making
:20:58. > :21:05.in Britain is really outstripping the French. We can compete, we have
:21:05. > :21:13.some friends that live in France, they take our cheeses over, and all
:21:13. > :21:19.the friends in the valley say too good to be made in Britain.
:21:19. > :21:24.I'm in Yorkshire, near Wakefield, I'm as if fated by signs that sing
:21:24. > :21:30.the praises of a -- I'm fascinate bid signs that sing the praises of
:21:30. > :21:35.a community. This lies in the centre of the country's rhubarb
:21:35. > :21:41.production. Rhubarb sounds comical, something from the Goon Show. This
:21:41. > :21:47.family take take the fruit, or is it a vegtable, very seriously
:21:47. > :21:53.indeed. This particular variety of rhubarb is called Timperly Early,
:21:53. > :21:58.like the name rhubarb, it has a British feel to it. I love rhubarb,
:21:58. > :22:08.I think my favourite pudding of all time is rhubarb crumble. I had to
:22:08. > :22:09.
:22:09. > :22:12.come here to see where it is grown. Now the secret world. It looks
:22:12. > :22:17.really weird, it is like a ghostly host of rhubarb, they are so pale.
:22:17. > :22:23.Why did this forcing of rhubarb happen only here in this part of
:22:23. > :22:29.Yorkshire? It came to Yorkshire in 1877, it became known as the
:22:29. > :22:32.rhubarb triangle, the centre of the world for rhubarb production.
:22:32. > :22:38.opium triangle? You get lost here as you get absorbed into the sheds.
:22:38. > :22:43.It was immensely important, it was a majority industry at the time.
:22:43. > :22:46.Links everything, fitting together perfectly, I have the soil perfect
:22:46. > :22:56.for rhubarb production, the links with the coal industry gave us the
:22:56. > :22:56.
:22:56. > :23:03.power to heat the sheds, and the shoddy, a by-product of the woolen
:23:03. > :23:09.industry, the calming and combing process, you get woolen debrisen
:23:09. > :23:14.out, as the wool de-- debris out, as the wool decays it produces
:23:14. > :23:18.large amounts of nitrogen, and the rhubarb loves that and helps the
:23:18. > :23:24.root. You speak so passionately about rhubarb, why does it mean so
:23:24. > :23:29.much to you? It has been immensely important to our family, obviously,
:23:29. > :23:33.I have grown up with rhubarb, I have it in my blood. Can you hear
:23:33. > :23:37.it into growing? When they are triggered into growth, and the
:23:37. > :23:44.first leaf out of the bud for the first time, it can grow at an inch
:23:44. > :23:49.a day. You hear the creeking of the sticks as they grow. Put that in a
:23:49. > :23:54.dark, candlelit environment, it is an eerie secret world of what is
:23:54. > :23:57.happening here. Rhubarb crumble, about as British as you can get,
:23:57. > :24:07.actually. Call me old fast,ed, call me what
:24:07. > :24:10.
:24:10. > :24:15.you like, but I like -- old fast,ed, call me what you like but I love it.
:24:15. > :24:18.I find rhubarb crumble as a test of a good cook, we know what rhubarb
:24:18. > :24:23.crumble should taste like. The little nuances of what you do with
:24:23. > :24:28.your rhubarb crumble are so important. If you are making like a
:24:28. > :24:31.Thai stir-fry, nobody knows what to judge it by. They certainly do with
:24:31. > :24:35.rhubarb crumble. I really take care rhubarb crumble. I really take care
:24:35. > :24:40.when I'm making mine. , first of all, add some sugar,
:24:40. > :24:47.just enough, so it is moorish, not clawingly tart. Then a tablespoon
:24:47. > :24:54.of flour, this makes the liquid viscose, which is pleasing. You
:24:54. > :24:58.start by making short crust pastry for the top, but not quite, it ends
:24:58. > :25:05.up more lumpy. Then sugar, it needs to be quite sweet. Into the pie
:25:05. > :25:08.dish goes the rhubarb, flour and sugar, then the topping. I find the
:25:08. > :25:13.easiest way to distribute the topping is with your fingers, and
:25:13. > :25:19.give it a little shake, then into a hot oven for 45 minutes. What I
:25:19. > :25:23.really like about a good crumble is as it crisps up, the top, it spilts
:25:23. > :25:28.and you can see the rhubarb welling up from underneath. You have that
:25:28. > :25:34.lovely smell of butter and cooked flour, the slightly sour smell of
:25:34. > :25:38.the rhubarb. It is the stuff of Sunday lunches. This is one of my
:25:38. > :25:48.desert island dishes, particularly with clotted cream, which melts
:25:48. > :25:50.
:25:50. > :25:56.into the hot crumble so illusionously. I have heard this
:25:56. > :26:06.story that one of the chefs said, fry me an egg, because you can tell
:26:06. > :26:10.so much about how a chef fries an egg, for me I would say make me a
:26:10. > :26:15.rhubarb crumble! A number of you have written saying
:26:15. > :26:20.you struggle with biscuit making. I have decided to do a masterclass on
:26:20. > :26:26.something that guaranteeed won't go wrong, it is called biscotti, they
:26:27. > :26:36.will be great with coffee. It is very simple to make. Traditionally
:26:37. > :26:43.
:26:43. > :26:49.it is done with a mixture of fried fruit and nuts. I'm allergic to
:26:49. > :26:55.nuts. That is why we are using the dried fruit. We have the making
:26:55. > :26:58.flour and the flour, we have dried cherries, and raisins, and sultanas,
:26:58. > :27:04.and then some dried apricots, which have been diced up. This is where
:27:04. > :27:09.you can mix and match and put figs and all manner of stuff. You have a
:27:09. > :27:15.tray there ready, additional flour, all we do is crack the eggs into
:27:15. > :27:25.the centre. Combine it with your hands, with a little bit of lemon,
:27:25. > :27:29.obviously usingam malif I lemon. We have lemon zest -- Amalfi lemon, we
:27:29. > :27:36.have lemon zest. It is the texture that is really important, as well
:27:36. > :27:40.as the cooking. Biscotti meaning "twice baked", we bake it once and
:27:40. > :27:45.then once again, and where it is sliced. That is where you end up
:27:45. > :27:49.with the shape. If it is too firm you end up with a log, if you get
:27:49. > :27:54.it too wet you will be cutting the biscuits out with a cutter, because
:27:54. > :28:00.it spreads all over your trai. It is the texture of it. If you think
:28:00. > :28:03.-- tray. It is the texture of it. It is like dropping consistency of
:28:03. > :28:08.a fruitcake. It is still quite wet now, that is more or less the
:28:08. > :28:11.texture we are looking for. If it is any firmer than that, you won't
:28:11. > :28:15.get this distinctive shape when they cook. They will collapse a
:28:15. > :28:25.little bit when they cook. It is really important at this stage, if
:28:25. > :28:26.
:28:26. > :28:31.you are unsure about it, add the eggs gradually. All we go is take
:28:31. > :28:36.some plain flour. Over the top of the board. In one movement you do
:28:36. > :28:42.this twice, you grab a handful of this and you roll it out. You take
:28:42. > :28:47.flour in your hands. Vi quickly, using as little -- very quickly,
:28:47. > :28:55.using as little flour as possible, roll it up into a log, lift it off,
:28:55. > :28:59.on there. Same again, repeat the process, lift it out.
:28:59. > :29:06.He still have some on your hands, don't worry about that. You have to
:29:06. > :29:11.make sure it is this texture. When it is left there on the tray. It
:29:11. > :29:14.can sit there, as it bakes in the oven it collapses slightly F it is
:29:15. > :29:23.too firm it is not going to -- if it is too firm it is not going to
:29:23. > :29:27.move. If it is too wet it won't go all over. The baking powder in
:29:27. > :29:34.there, with the mixture loose, we bake it in the oven. This is the
:29:34. > :29:39.first part of it. 170 degrees centigrade. They go in for 20
:29:39. > :29:49.minutes. That is gas mark five, when they come out. Allow it to
:29:49. > :29:50.
:29:50. > :29:57.cool. We end up with this. They look like ciabatta! They do. To get
:29:57. > :30:03.the twice baked bit, you reduce the temperature, so they don't colour
:30:04. > :30:10.as much. We slice them through. This is when you bake it in the
:30:10. > :30:19.oven again and you get the firm biscuit. Normally they do it vin
:30:19. > :30:23.santo, because it is hard you put it with an ice liquor. First of all,
:30:23. > :30:27.cop gratlations on your career -- congratulations on your career,
:30:27. > :30:33.recently it has gone crazy? It has been really good. I have had some
:30:33. > :30:36.delightful projects to work on, I'm really pleased. Scott and Bailey is
:30:36. > :30:42.the one, just seen series two. You are filming series three at the end
:30:42. > :30:47.of the year. Yes, yes. In autumn. And Starlings is out at the moment.
:30:47. > :30:51.Starlings is on Sky? We're half way through that. That's a different
:30:51. > :30:56.character for you, something you haven't done before? It is
:30:56. > :31:00.brilliant, to have two characters that are so different running
:31:00. > :31:09.cheek-by-joul, you know people just get the chance to see you doing
:31:09. > :31:13.something differently. Is it something you went searching for or
:31:13. > :31:18.you liked the script? As an actor you are always hoping you will get
:31:18. > :31:22.variety of mediums to work in. The ideal thing is to be able to do
:31:22. > :31:28.theatre, television and film, and also to play a variety of roles.
:31:28. > :31:32.But you can't, you are at the mercy of scripts and being asked to do
:31:32. > :31:39.things. If you are lucky enough to get asked to do two very different
:31:39. > :31:42.things at the same time, you do count yourself as very fortunate.
:31:42. > :31:48.Talent is there, for doing something that you wanted to do as
:31:48. > :31:53.a kid, you say you were shy as a kid, was acting of used to hide
:31:53. > :31:58.that? It is that sing of -- thing of when you are a kid, you can see
:31:58. > :32:03.there are children who revery cool and out there, and part of the
:32:03. > :32:10.social -- who are very cool and out there, and part of the social set,
:32:10. > :32:14.if you don't have the confidence to be part of them. You become a chef!
:32:14. > :32:21.Or you join a local drama group. You moved to London, your father
:32:21. > :32:27.wasn't the biggest fan of acting? He was the chief collector of taxes.
:32:27. > :32:32.Come on Angela! He thought that it was a very insecure line of trade
:32:32. > :32:42.to go in to. But, you know, the world's an insecure place now isn't
:32:42. > :32:42.
:32:42. > :32:47.it. But I felt I had to do it. moved to London, and it wasn't long
:32:47. > :32:53.before you joined a drama college, straight out of that into this film,
:32:53. > :32:58.Rita Sue and Bob Too? That was the first film I did. It was one of
:32:58. > :33:03.those strange films that at the time slipped under the radar, but
:33:03. > :33:09.has subsequently become cult viewing. Cracking movie, good film.
:33:09. > :33:16.Sort of like, you can guarnantee that if you're flicking channels
:33:16. > :33:23.2.00am, it will be on somewhere. I'm normally flicking them.
:33:23. > :33:28.other one you were in, the Full Monty? That was an amazing
:33:28. > :33:33.phenomenon, because that was another sort of low-budget British
:33:33. > :33:37.film that was, know, highly thought of as it was being made, but nobody
:33:37. > :33:45.had any idea that it was going to turn into what it turned into.
:33:45. > :33:53.Everyone was taken aback. So it was fantastic to be part of that.
:33:53. > :33:57.in that film? Not the actual film. Did you take everything off. It is
:33:57. > :34:05.on Myface or YouTube or one of those things, it was the most
:34:05. > :34:13.frightening experience of my life? I shared a caravan with you in
:34:13. > :34:22.France. It was myself, Ainsley Harriott, and Tony Turbin and
:34:22. > :34:32.others, in front of 15 million people. Did you drink limoncello?
:34:32. > :34:38.We weren't allowed. What is stock syrup? Sugar and water. All it is,
:34:38. > :34:42.you dissolve the sugar and water together. Limoncello, southern
:34:42. > :34:52.Italy, and Amalfi, wonderful limb Mondays. Why you get a hangover,
:34:52. > :35:00.
:35:00. > :35:04.that amount of lemon, that is not water, it is Vodka. You nicks it,
:35:04. > :35:10.and then we leave it for about a day in the fridge or stuff like
:35:10. > :35:15.that. Or like sloe gin. You can leave it like that, if you do this
:35:15. > :35:20.recipe, and you use proper Amalfi lemon, you won't need to. The
:35:20. > :35:23.flavour is there. It is like alcoholic lemonade. It is a bit
:35:23. > :35:26.like that. Grown up lemonade. difference with this stuff is
:35:26. > :35:36.because you have that much Vodka in there, and it is so high in alcohol,
:35:36. > :35:37.
:35:37. > :35:42.it doesn't set when you freeze it. The kids love it at a picnic!
:35:42. > :35:46.not for children Mr Keogh. This is where you get the limoncello. These
:35:46. > :35:50.biscuits go back in the oven, and come out after eight to ten minutes
:35:50. > :35:56.like these ones. They are firm. This is where you can just pop a
:35:56. > :36:02.few of these biscuit on there like that. Just for these guys I'll give
:36:02. > :36:10.them a bit as well. Just give us the bottle! Straight out of the
:36:10. > :36:19.freezer, says he, that bit is frozen.
:36:19. > :36:27.The idea is you just dip. But you dip. Can I smell it? Perfect for
:36:27. > :36:30.when the weather gets better. in one Lesley. It is not like the
:36:30. > :36:35.ones I have seen before, it is great to see the lovely bits of
:36:35. > :36:45.peel. You can drain them off. Dip the biscuit in and tell me what you
:36:45. > :36:51.think. It is quite strong. It's delicious. Really, really good.
:36:51. > :36:54.Starlings is on tomorrow? Sundays at 8.00. On Sky 1. If there is a
:36:54. > :36:57.skill or trick you would like me to demonstrate on the show, perhaps
:36:57. > :37:06.demonstrate on the show, perhaps you need much-needed cooking tips
:37:06. > :37:11.or advice, you can drop us a line. Angela, enough, you are cooking
:37:11. > :37:16.next. What could we be cooking for Lesley on the show, rasberries and
:37:16. > :37:22.a twist of summer pudding. Slices of bread dipped in raspberry sauce
:37:22. > :37:29.with clot the cream, candied basil leaves with a sugar lollipop as
:37:29. > :37:36.well. Or food hell, razor clams, a sauce made of shallots, butter,
:37:36. > :37:39.cream, herb, layered up with brioche and served with a pile of
:37:39. > :37:43.peas. You have to wait until the end of the show to see the final
:37:43. > :37:47.result. You are enjoying that. It is time for more action from
:37:47. > :37:57.celebrity faster chef, the five remaining contestants to cook for
:37:57. > :37:59.
:37:59. > :38:08.This is Richmond Retirement Village, in Oxfordshire. Home to a
:38:08. > :38:12.generation who excelled in good, old fashioned baking. We have a
:38:12. > :38:17.test for you today centered around sweetness and pastry work, a test
:38:17. > :38:20.right up my alley. Most of the residents learned to bake in post-
:38:20. > :38:25.war Britain, when times were hard and everything was made at home
:38:25. > :38:32.from scratch. The celebrities will be recreating five of their most
:38:32. > :38:42.loved home bake treats. Kirsty has to make 76-year-old Gillian Swift's
:38:42. > :38:46.
:38:46. > :38:54.Treasury sured ginger cake - treasured ginger cake. Nick has to
:38:54. > :39:04.make Bakewell tart. Then there is the Shirley's apple tart. And 84-
:39:04. > :39:09.year-old Arthur Thomson tart with vanilla custard. Then Rosalind's
:39:09. > :39:15.chocolate cake. 20 minutes into baking and Kirsty's finishing the
:39:15. > :39:21.ginger cake mixture. It is like feeding the 5,000 with ginger cake.
:39:21. > :39:31.Next she starts on the Brandy snap baskets to serve with it. The
:39:31. > :39:41.
:39:41. > :39:46.challenge of the Bakewell start is That means when you put the pudding
:39:46. > :39:54.in it will go through. I was going to knock out a bit of pastry and
:39:54. > :39:59.put it in the side there. You will have to. Oh man, this is horrible.
:39:59. > :40:06.It is raining, I can only wait and see.
:40:06. > :40:11.You are used to the feel of this? have never made pastry before.
:40:11. > :40:15.is a tall order, to ask someone to do baking and they have never made
:40:15. > :40:23.pastry before is a tall order. Linda is working on the syrup tart,
:40:23. > :40:29.but there is a problem with the breadcrumb filling? Is that really
:40:29. > :40:34.the filling. Ten ounces? Has half a pound, in the middle of that is one
:40:34. > :40:41.in eight. I had to do 30, 30 ounces, it is me, I put too many
:40:41. > :40:49.breadcrumbs in. I would redo the filling, that is only me. Instead
:40:49. > :40:55.of remaking the filling, Linda moves on to the creme aing lays.
:40:55. > :41:01.That won't work, you have only eggs and custard. Will that not work?
:41:01. > :41:10.Not the way I make it. I will start again. Danny has finished his
:41:10. > :41:15.chocolate cake mix. It looks a little thick.
:41:15. > :41:20.While the ginger cake is still warm, Kirsty starts to carve it up?
:41:20. > :41:29.not cut them into squares. didn't look perfect. Does it look
:41:29. > :41:36.nice now? It will once it goes on the Brandy snaps. Iep' ready.
:41:36. > :41:43.Service -- I'm ready, service please. What have they done to my
:41:43. > :41:53.cake. She's done my cake justice. I'm grateful for the idea of making
:41:53. > :42:03.it into a dessert. Did you like the taste? Yes, yes. I
:42:03. > :42:07.make mine a bit more ginger. doubd what you did. Did you?
:42:07. > :42:13.If a recipe is special to someone you want to do it justice, I pushed
:42:13. > :42:20.myself to get it right, I hope I have done enough. There is nothing
:42:20. > :42:30.I can do about it, I have to try to hopefully go out and would them
:42:30. > :42:31.
:42:31. > :42:40.ladies. That's all gone horribly wrong. Nick has had a bad day, a
:42:40. > :42:44.very bad day. Didn't taste of anything. I think this is lovely.
:42:44. > :42:49.Hello Betty. Are you all right. did a marvellous job. Are you sure?
:42:49. > :42:59.I was really worried that I had bojed it for you. They gave you a
:42:59. > :43:00.
:43:00. > :43:10.heck of a job to do. I'm just really upset it just didn't work.
:43:10. > :43:19.
:43:19. > :43:24.Phil, you have ten minutes. Service, please. Oh my goodness me.
:43:24. > :43:31.Mmmm. Now Phil has done very well, because this pastry tasted
:43:31. > :43:40.wonderful. Really it does. But it hasn't got enough glaze. That was
:43:40. > :43:44.just brilliant. And another one. You did wonderfully well, if you
:43:44. > :43:53.have never cooked it before, I'm more than impressed. You can do my
:43:53. > :43:57.cooking any time now. I think overall, for me, I think I did the
:43:57. > :44:02.recipe justice. Linda is next. But she still is
:44:02. > :44:09.making her second batch of custard. I know how to make cuss tar, I
:44:09. > :44:17.don't know why I'm being so stupid today. Keep going, keep going.
:44:17. > :44:27.one is much nicer, this one is not so dry. Can I swap them. Service,
:44:27. > :44:31.
:44:31. > :44:36.please. Total disaster. It's hard as a rock. I think the proportion
:44:36. > :44:41.of syrup to breadcrumbs is probably not quite right. I would be
:44:41. > :44:45.disappointed with the end result, yeah. Hello. Have you all still got
:44:45. > :44:52.your teeth after eating that. I have to say so sorry for ruining
:44:52. > :44:57.your recipe, Arthur. No, no, no. I didn't cook to my full po teing,
:44:57. > :45:05.I was making stupid mistake, I -- potential, I was making stupid
:45:05. > :45:09.mistake, I didn't read the recipe properly. How are you going to cook
:45:09. > :45:17.that cake up? I don't know yet. That's enough on the cake, stop,
:45:17. > :45:23.stop. What about a little bit of icing
:45:23. > :45:28.sugar. What about service before the people start screaming.
:45:28. > :45:33.Something has gone wrong, it is far too sweet. It is too dry, isn't it.
:45:33. > :45:43.The cake? The cake is too dry. Ifrpblgt hello, how are you? A lot
:45:43. > :45:46.
:45:46. > :45:56.of people in the room liked it. But I was... I was a bit disappointed.
:45:56. > :46:06.I haven't made a great deal of cake, it is a real art form.
:46:06. > :46:09.
:46:09. > :46:12.On behalf of the residents here, well done all of you. There will be
:46:12. > :46:16.more from Celebrity Masterchef in 20 minutes. Still to come this
:46:16. > :46:21.morning, our Saturday Kitchen Live, Keith Floyd is in the Italian city
:46:21. > :46:25.of Ostuni. After a stroll through the streets, heads to the Waterside
:46:25. > :46:31.to cook langoustines and veal sasauges, served with sea urchin,
:46:31. > :46:37.is that a classic Italian dish. sea urchins and the langoustines,
:46:37. > :46:47.I'm not sure about the veal! Lawrence and Angela's Ashes la have
:46:47. > :46:54.two CRACKING dishes for us, let's hope they are not too FRIED! Why do
:46:54. > :46:59.you bother coming on. By popular demand, chef! Who I don't know.
:46:59. > :47:03.Will Lesley face food heaven, the raspberry summer pudding, or food
:47:03. > :47:08.hell, razor clam pie with leeks and brioche. Cooking next is one of the
:47:08. > :47:11.country's most respected chef. Herit Italian restaurant, Murano,
:47:11. > :47:16.holds a coveted michelin star. It is the brilliant Angela Hartnett.
:47:16. > :47:25.What are you making for us? We are making some fresh pasta, 100
:47:25. > :47:31.kpwrams of flour to -- 100 grams of flour to one whole egg, with a
:47:31. > :47:37.lovely red mullet sauce. We will put fresh lemon, chilli, garlic,
:47:37. > :47:40.flat-leaf parsley. I will start making the parsley. Lesley, you
:47:40. > :47:50.wanted to see how to make proper pasta. Do you want to come and have
:47:50. > :47:57.
:47:57. > :48:04.a lock. That is the best way to see Two eggs, for every 100 grams of
:48:04. > :48:08.flour one whole egg, don't put all the eggs in at once, in case they
:48:08. > :48:15.are slightly too big t makes it too wet, it is better to have it firmer.
:48:15. > :48:19.Bring it in slowly with a for example. You can do this in a --
:48:20. > :48:27.fork, you can do this in a mixer, but I like making it by hand.
:48:27. > :48:30.you can tell the texture.S It the feel of it. With pasta -- --
:48:30. > :48:34.Texture. It is the feel of it.
:48:34. > :48:42.grandmother used to make it, she would make three kilos, she never
:48:42. > :48:52.weighed it. Did you watch her. would look at it, and say stop,
:48:52. > :48:58.let's weigh it. Be quiet. This is wonderful a masterclass. And now to
:48:58. > :49:05.the Lesley and Angela Hartnett show, on Saturday Kitchen Live.
:49:05. > :49:11.How is your career going! James you just want to sit down and rest.
:49:11. > :49:15.is life James? I'm getting old, I need to rest. We will make it very
:49:15. > :49:21.quickly, normally I would add all the flour and egg. But because we
:49:21. > :49:26.are on a time schedule, we will knead, you knead it, I daren't say
:49:26. > :49:30.like a bread Doug, but just to push it out and bring it in. That is
:49:30. > :49:34.almost the tearing thing that happens you don't need to worry
:49:34. > :49:39.about. What you want to have is nice and smooth on the inside, so
:49:39. > :49:45.there is no flour mixed in, and it is all mixed in properly. Is this
:49:45. > :49:52.the type of dish you do at the restaurant? Yeah, at Murano we make
:49:52. > :49:57.five kilos a day, Adam is on pasta at the moment, he is our man. We do
:49:57. > :50:02.it with razor clams. Who is on filleting fish, this is a pain,
:50:02. > :50:08.give him a shout out. Nothing wrong with a bit of filleting! We have
:50:08. > :50:11.our pasta here, you need to let the pasta rest for at least 15-20
:50:11. > :50:16.minutes. Outside or inside the fridge? Inside the fridge. This is
:50:16. > :50:21.why we needed James out of the way. He's always in the way! Where is my
:50:21. > :50:30.excess flour, here, a little flour on there. We're going to go through
:50:30. > :50:36.the machine. If you can do some garlic and
:50:36. > :50:41.chilli for me now James. So straight through the machine. You
:50:41. > :50:44.see it has these little dials, you get it thinner and thinner each
:50:44. > :50:48.time it goes through. It is very quick to do. You could make the
:50:48. > :50:52.pasta the night before, let it rest in the fridge and it is ideal.
:50:52. > :50:57.Because it is going through the same width you don't have to worry
:50:57. > :51:03.about it getting too big. It is not rolling pin. As you change the
:51:03. > :51:06.setting the dials go nearer so it gets thinner. You need a machine to
:51:06. > :51:11.do this? If you are hardcore you can do it by hand, but it is much
:51:11. > :51:15.better to do it with the machine. Does every Italian kitchen have one
:51:15. > :51:19.of these? Most people will do, I think so. I have always known one
:51:19. > :51:29.in houses and stuff. My grandmother had an old wooden board, that used
:51:29. > :51:30.
:51:30. > :51:33.to come out to make the pasta. seasoned board. This was this thing
:51:33. > :51:36.in Italy where women went against Europe, they didn't want plastic
:51:36. > :51:40.boards and wouldn't get rid of their wooden boards and
:51:40. > :51:50.demonstrated about it. This is the last one, you will do the golden
:51:50. > :51:50.
:51:50. > :51:54.moment, Lesley, put it through. You have a I bought a bigger one on
:51:54. > :51:57.Ebay, for putting your swimming trunks through.
:51:57. > :52:07.You have the cutter here for linguini.
:52:07. > :52:08.
:52:08. > :52:12.Perfect. Go away, we are in our masterclass.
:52:12. > :52:18.Let it dry slightly, we are cooking it straight away, a little bit of
:52:18. > :52:22.flour on there. So, now for our sauce. Touch of ol little oil in
:52:22. > :52:32.there. There is wine. Put that in there. I knew I would get something
:52:32. > :52:33.
:52:33. > :52:39.wrong. It is because you were feeding me the champagne before.
:52:39. > :52:48.What's going on, that was you, wasn't it Lawrence, that was wine
:52:48. > :52:51.again. The fourth class of limoncello. I can feel I have gone
:52:51. > :52:57.whee! I don't know how the crew are feeling. Chilli in there as well.
:52:57. > :53:02.Where is our red mullet. Sauteed in there, nice hot pan.
:53:02. > :53:06.Would you do this dish with any other kind of fish? You can bo it
:53:06. > :53:10.with shrimps, crab, anything like that.
:53:10. > :53:14.Anything quick. If you have semi- cooked lobster, you can do that as
:53:14. > :53:18.well. That is in the pan like that. A little bit of salt. Lesley
:53:18. > :53:23.watching, the difference between this and the dried pasta you get is
:53:23. > :53:27.the speed at which you cook it with. We will cook the fish for a minute,
:53:27. > :53:35.30 seconds into the pan and it is away. If you wanted to make this in
:53:35. > :53:40.advance and dry it out, what would you put in semolina flour? Yes, a
:53:40. > :53:50.lot of people dry it, I just put it in a bundle and dry it, cook it for
:53:50. > :53:56.30 seconds and mix it with a fork and it won't break up.
:53:56. > :54:00.Seasoned water. Do you want any of thatth? I do. Honestly, my boys in
:54:00. > :54:06.the kitchen at Murano, they will think, I have to do service after,
:54:06. > :54:12.I will be like this, food! I was a bit like that last night, it was
:54:12. > :54:16.all going wrong. I think they just laugh like this old woman. It went
:54:16. > :54:21.as well with you like his ice-cream on the Jubilee boat. You were
:54:21. > :54:27.cooking on a boat? I was, I was there with Alex from the One Show,
:54:27. > :54:32.we were waiting and they had us between two bridges, we had no
:54:32. > :54:42.signal for four years, despite the rain, it was amazing with all the
:54:42. > :54:45.
:54:45. > :54:55.boats and barrings going -- barges going past. Now herbs. Little bit
:54:55. > :54:56.
:54:56. > :55:00.of salt there. Little bit of pepper. If she drops this, it will all go
:55:00. > :55:06.horribly wrong. Then straight in. This is really like, I mean that is
:55:06. > :55:12.the beauty of Italian food. They are ready with the knives and forks.
:55:12. > :55:22.What is it? Roasted red mullet with garlic chilli, fresh linguini and
:55:22. > :55:27.parsley. This does look fantastic, I have to say. Dive into that one.
:55:27. > :55:35.You have the little bit of lemon zest in there at the end. Which we
:55:35. > :55:40.remembered this time! If you didn't want to make your own pasta, using
:55:41. > :55:46.linguini? Or the thinner spaghetti. At home I have all the dried pasta,
:55:47. > :55:53.it is quick, it is there and you simpler it. It is outstanding.
:55:53. > :55:56.red mullet is a pungent flavour. You take the garlic and chilli.
:55:56. > :56:01.Beautiful, the chilli is nice this time, a punch in it. That is
:56:01. > :56:06.fantastic. That is Saturday lunch for me. It looks like it is going
:56:06. > :56:16.to be your Saturday lunch. Let's go to Bracknell and see what we have
:56:16. > :56:23.
:56:23. > :56:26.to go with Angela's mighty mullet. Angela's red mullet with home made
:56:26. > :56:33.linguini, is so thoroughly Italian, that normally I would be reaching
:56:33. > :56:39.for something like this fruity Falanghina to drink with it. Given
:56:39. > :56:45.it's English Wine Week, Angela will for give me for choosing an English
:56:45. > :56:49.wine that is crisp and freshing, working beautifully with the dish,
:56:49. > :56:53.it is the Denbies English White from Surrey.
:56:53. > :56:57.Although the amount of wine we produce in the UK is still tiny
:56:57. > :57:01.compared to other well established wine producing nations, we now have
:57:01. > :57:06.more land dedicated to wine grapes than ever before. Even the Queen is
:57:06. > :57:10.getting in on the act. She recently had a yin yard planted in Windsor
:57:10. > :57:16.Great Park, if it is good enough for Her Majesty, then it is good
:57:16. > :57:26.enough for us. That smells like red apples, and
:57:26. > :57:29.freshly-squeezed lemon juice. The simplicity of the dish means we
:57:30. > :57:33.need a wine that will allow the individual flavours of the top
:57:33. > :57:37.quality ingredients to shine through. This wine is light and
:57:37. > :57:41.delicate enough not to overpower the mullet. The sweetness of the
:57:41. > :57:45.fruit will balance the heat of the chilli, the underlying floral and
:57:45. > :57:51.herbal notes will pick up on the basil, parsley and lemon. So,
:57:51. > :57:55.Angela, here is a drop of England's finest, for your lovely linguini.
:57:55. > :57:59.I'm sure it is lovely, I haven't managed to get any, they have been
:57:59. > :58:03.grazing on it. What do you think of the wine, another English wine?
:58:03. > :58:08.This is really fresh, a lot like Italian wine. A lot of Italian
:58:08. > :58:12.wines are fresh and young. This matches it. Work perfectly with the
:58:12. > :58:19.pasta. You don't want anything overpouring. It is a bargain?
:58:19. > :58:23.just about afford it. Oh please. is florally, and refreshing, and
:58:23. > :58:32.with that chilli, it is wonderful Angela.
:58:32. > :58:36.Just, yeah. You could have had razor clams with it. Now our five
:58:36. > :58:46.celebrities face their toughest challenge, they have to cook a
:58:46. > :58:51.
:58:51. > :58:56.pudding to please Gregg Wallace. Welcome back. We want one
:58:56. > :59:06.stunningly beautiful pudding that will send me into rappure, one dish,
:59:06. > :59:10.
:59:10. > :59:20.I'm doing a sticky toffee pudding with vanilla ice-cream. He better
:59:20. > :59:32.
:59:33. > :59:38.get the ice-cream right, if not it is a little bit safe. I have to
:59:38. > :59:48.redeem myself. Ifrpblgt my pudding -- My pudding is something I cooked
:59:48. > :59:49.
:59:49. > :59:54.a lot when I was a kid, it means a lot to me. Junket is my main piece
:59:54. > :59:59.today. I don't know what it means? It is set jelly, aisle' going to
:59:59. > :00:09.put rhubarb on top and attempt to make a biscuit. A great big
:00:09. > :00:14.
:00:14. > :00:22.custard! Yeah. What are you cooking? An amalgamation of a tart
:00:22. > :00:32.with macaroons and put it in the middle. This is a Danny invention?
:00:32. > :00:44.
:00:44. > :00:54.In bits it is out there. The basic The basic elements is lemon cake,
:00:54. > :01:03.
:01:03. > :01:13.orange sorbet, lime chantilly. That's it, time's up. Phil's
:01:13. > :01:15.
:01:15. > :01:20.dessert is a nutmeg junket, with spiced rhubarb.
:01:21. > :01:30.It tastes great, I love it, with the sourness of the rhubarb. It is
:01:31. > :01:31.
:01:31. > :01:39.a sweet, milk, set custard, I quite like that. Danny's invented a
:01:39. > :01:49.chocolate muse and chantilly cream. It is not that sweet at all.
:01:49. > :01:49.
:01:49. > :01:54.Because of that I really like T I think it is also very well made.
:01:54. > :02:02.is a nice chocolate cake, even into the pastry still chocolate. I love
:02:02. > :02:08.Linda's dish is a coffee and banana pie and a pear brioche pudding with
:02:08. > :02:12.custard. Lump-free custard, as promised. I like that. A bit
:02:12. > :02:16.spongey, it is pear juice, it tastes of cinnamon. It is good.
:02:16. > :02:21.Cream and banana and a hint of toffee, that one needs more toffee.
:02:21. > :02:26.I think the banana and cream pie is a bit of a mistake. The star of the
:02:26. > :02:30.show is definitely that little pear tart with custard. I know, I had to
:02:30. > :02:39.show you I could do custard and pastry. It doesn't all work
:02:39. > :02:46.together. Kirsty's clem teen cake, is served
:02:46. > :02:56.with passion fruit and limoncello ice-cream, a sorbet and lime
:02:56. > :02:57.
:02:57. > :03:04.chantilly cream. I I wouldn't want to eat the cake with all three in
:03:04. > :03:09.my mouth. I love the Clementine, I love the sorbet, and the passion
:03:09. > :03:16.fruit. Really first-class work Kirsty. Thank you.
:03:16. > :03:21.Nick has made sticky toffee pudding, with toffee sauce and vanilla ice-
:03:21. > :03:27.cream. Super, superyum, flavour, tastes, textures, good, I would say
:03:27. > :03:33.job well done. Actually the ice- cream goes really, well well with
:03:33. > :03:43.the rich Zeisty sauce and your little light pud -- Zeisty sauce
:03:43. > :03:47.
:03:48. > :03:51.and your little light pudding. hard to judge, off you go. Cast
:03:51. > :03:55.your mind back to the start of the competition. The first few days we
:03:55. > :03:58.saw these celebrities, did we think they would ever be as good as this.
:03:58. > :04:02.It was easy, you could see they messed up yesterday, but today they
:04:02. > :04:05.didn't. Kirsty was out to demonstrate skill.
:04:05. > :04:09.I think it was really, really clever presentation, I thought it
:04:09. > :04:14.was all well made, she worked very, very hard. What's interesting about
:04:14. > :04:20.Danny still is that he continues to evolve the dish as he's cooking. He
:04:20. > :04:30.cooks like an art tis, he cooks like an artist works. So Danny is
:04:30. > :04:35.in. Anyone who comes on MasterChef and cooks junket is a brave person.
:04:35. > :04:43.Don't forget Phil has not handled pastry before. I'm happy for Phil
:04:43. > :04:48.to stay. That means the decision is now between Nick and Linda.
:04:48. > :04:55.For Nick, an absolute terrible Bakewell tart at the retirement
:04:55. > :04:59.village. Today a decent sticky toffee pudding. I really enjoyed it.
:05:00. > :05:05.For Linda, terrible syrup tart, today she wanted to prove to us she
:05:05. > :05:09.could make pastry and do something sweet properly, she, in a way did
:05:09. > :05:13.that, we have to make a decision. It is hard, very, very hard indeed.
:05:13. > :05:23.I think I know who should go, I don't want to admit it to myself.
:05:23. > :05:30.
:05:30. > :05:40.think you're right. The person leaving us is Linda.
:05:40. > :05:46.
:05:46. > :05:50.Thank you so very much for Time to answer some of your foodie
:05:50. > :05:53.questions. Each caller will help decide what Lesley will be eating
:05:53. > :05:58.at the end of the show. First is Mary from Milton Keynes. What
:05:58. > :06:07.question would you like to ask us? I have a loin of venison, about a
:06:07. > :06:10.kilogram in weight, I want to know how to cook it. You mentioned
:06:10. > :06:17.venison Wellington. That is a lovely idea. You have to make
:06:17. > :06:23.pancakes, sear the venison, salt and pepper, make some pancakes, no
:06:23. > :06:28.foie gras, mushrooms, put the pancake on clingfilm, spread with
:06:28. > :06:35.rush rooms, put the venison roll down it, get someone to roll puff
:06:35. > :06:39.pastry with you, put it in the oven, it takes 25 minutes in the ofrp,
:06:39. > :06:45.venison Wellington, or a venison salad, you roll it in pepper, slice
:06:45. > :06:52.it then with a salad, with fresh black berries, and a spoon of cech
:06:52. > :06:58.fresh. Two dish, we will be -- Spoon of creme fraiche. Two dishes,
:06:58. > :07:02.we will be around for dinner if you cook those. Lynn, what is your
:07:02. > :07:06.question? Radishes, what can I do, other an coleslaw and salad.
:07:06. > :07:12.Actually for me, the best thing is really nothing at all. Wash them
:07:12. > :07:16.clean and make a fantastic aoili, that garlic puree, eat them like
:07:16. > :07:22.that. With butter and salt like in France. You can pickle them. You
:07:22. > :07:29.can cut them in half and put them in a bowl with 100 mls of rice wine
:07:29. > :07:35.vinegar in a pan, a punch of salt and a table tablespoon of caster
:07:35. > :07:39.sugar, and leave them. They are fantastic with cold meat. What
:07:39. > :07:45.would you like? Heaven. Good morning, what is your question for
:07:45. > :07:55.us? What is the best way to cook ox cheek? Braising for me. That has to
:07:55. > :07:56.
:07:56. > :08:00.be the only way. It is the cooking it off overnight, braise it for
:08:00. > :08:07.three hours until really soft, cut it with a spoon, we shred it with
:08:07. > :08:12.it and put it with a ragu, lovely fresh pasta or potatoes and stuff.
:08:12. > :08:16.The bourguignon style of cooking, onions, lardons and mushrooms
:08:16. > :08:26.another great one. Long, slow cooking. Heaven or hell? Because I
:08:26. > :08:27.
:08:27. > :08:31.have some razor clams in the fridge, hell! Through there Denny, what is
:08:31. > :08:37.your question? I have some white crab meat and I would like a
:08:37. > :08:42.special, simple recipe for it. food heaven, white crab meat?
:08:42. > :08:47.Risotto comes to mind straight away. Chopped onions in the pan, in the
:08:47. > :08:51.with risotto rice, olive oil and garlic, if you have the brown crab
:08:51. > :08:58.meat, which is lovely, spoon it in, it is lovely with crab meat and
:08:58. > :09:03.lots of lemon zest last minute. the crab meat last minute. A rumour
:09:03. > :09:08.or touch of mint last minute. one you have just made? Perfect,
:09:08. > :09:12.crab meat at the end. Just do the chillis, garlic, crab meat in,
:09:12. > :09:19.straight in with the pasta. What dish would you like to see at the
:09:19. > :09:25.end of the show, heaven or hell? Heaven, please. Trudy, are you
:09:25. > :09:35.there? I have a three kilo salmon, I want to know how long I should
:09:35. > :09:38.
:09:38. > :09:45.cook it for. On the bone or sof? whole salmon Or off? A whole salmon.
:09:45. > :09:53.A straight forward court bullion, water and a splash of vinegar,
:09:53. > :09:59.bring it to the boil, thyme, bay leaf, peppercorns, good boil up,
:10:00. > :10:05.drop it into the pot, or put the salmon on a dish and pour it over
:10:05. > :10:10.the salmon, clingfilm it tightly or leave it to the liquid told, when
:10:10. > :10:16.you take it off and it cools it is cooked. Would you take the skin off
:10:16. > :10:23.hot or cold? When it is cold, lift it out and peel the grey skin off,
:10:23. > :10:29.and the flesh comes off beautifully. What would you like heaven or hell?
:10:29. > :10:37.I'm having a fish weekend, hell. Let's get her to business, all the
:10:37. > :10:42.chefs battle it out to see how fast they can make a three-egg omelette.
:10:42. > :10:51.Lawrence the 17 second brigade. There's really no point. I'm going
:10:51. > :11:01.to stick with Lesley. Can just say. 300 omelettes a day he should be
:11:01. > :11:20.
:11:20. > :11:26.This is like scrambled eggs, that is just.
:11:26. > :11:36.A bit of garnish, a flourish of cheese. There! Don't look at me
:11:36. > :11:38.
:11:38. > :11:46.like that. Let's have a look on here. Come on.
:11:46. > :11:56.I've seen a lot worse on this show. You shouldn't have sent that out.
:11:56. > :11:58.
:11:58. > :12:03.Angela, you. Be niece to me, I did make a -- be nice to me, I did make
:12:03. > :12:08.a nice pasta dish. You did it a lot quicker, 20 seconds quicker, but
:12:09. > :12:14.you are not going on the board with that. That is so harsh. Lawrence
:12:14. > :12:24.Keogh? Yes, chef. You have been practising. You were quicker than
:12:24. > :12:29.
:12:29. > :12:39.this. You were quicker than Nick. You were quicker than John. You
:12:39. > :12:40.
:12:40. > :12:44.weren't as quick as the other two. Well, there you go. Will Lesley get
:12:44. > :12:47.food heaven, the raspberry summer pudding, or food hell, razor clams
:12:47. > :12:52.with the leek pie. While Lawrence shows Angela how to make an
:12:52. > :12:56.omelette, you can enjoy watching food adventures with the brilliant
:12:56. > :13:01.Keith Floyd. He'soring Italy and has reached the -- he's touring
:13:01. > :13:10.Italy and has reached the town of Ostuni, where he has created his
:13:10. > :13:20.own original dish, try this one out. The ancient town of Ostuni was one
:13:20. > :13:40.
:13:40. > :13:44.of the few defendable towns of this So the ancient down of Manopoli is
:13:44. > :13:50.my destination, crumbling defences and tall, medieval houses. Once you
:13:50. > :14:00.do find your way through the maze of the old quarter, you will be as
:14:00. > :14:07.
:14:07. > :14:11.captivated as I was by the magical harbour. If I look tired there is a
:14:11. > :14:18.good reason, I was up last night thumbing through Italian cooking
:14:18. > :14:23.books, looking for inspiration, it was all too heavy and thick soups,
:14:23. > :14:33.which aren't very interesting on television. So I went to my old
:14:33. > :14:37.
:14:37. > :14:43.chum, Elizabeth Daly, and sound saltimboka, it is veal, and fried
:14:43. > :14:49.in a cause, I thought let's develop it and add in the sea and the land.
:14:49. > :14:54.What I have got is the beautiful veal auj-like things, stuffed with
:14:54. > :15:00.pharma ham and fresh langoustine. Back up to me, I got my mallet out
:15:00. > :15:07.and some flour, I beat one of these fillets of veal out into a very
:15:07. > :15:17.thin shape like that. I have a lovely thin slice of pharma ham
:15:17. > :15:18.
:15:18. > :15:22.that fits on the top there. Then a beautiful langoustine tail, alive
:15:22. > :15:32.only moments ago. We put that there, and then sage on there. Plus a
:15:32. > :15:36.
:15:36. > :15:45.little bit of pepper. Sorry if there are shadows, we can't help
:15:45. > :15:54.the sun. A squeeze of lemon juice. We we fold and roll. Then with the
:15:54. > :15:58.aid of a little stick, we have our veal papuette stuffed with pharma
:15:58. > :16:02.ham and langoustine. First phase. One of the things very boring in
:16:02. > :16:12.the first part of the cooking sequence is getting the fat to the
:16:12. > :16:17.
:16:17. > :16:27.right temperature. Butter sizzling away. Pop the thing in there.
:16:27. > :16:30.
:16:30. > :16:34.Brown them nicely all the way round. Ouch, those artist's fingers have
:16:34. > :16:44.been burnt! They simpler in that butter now for three or four
:16:44. > :16:47.moments. These are ready to come out of the pan now. On to phase two,
:16:47. > :16:52.they are beautifully golden, we put them on this plate and keep them
:16:52. > :16:58.warm. You at home will keep them warm by placing it above the stove,
:16:58. > :17:06.I'm keeping them warm by putting them in the sunshine. The next
:17:06. > :17:16.thing is on the pot again, we chuck the langoustines in. We fry those
:17:16. > :17:26.for a couple of moments. All seafood should be slightly
:17:26. > :17:42.
:17:42. > :17:49.undercooked. A squeeze of lemon in Right, then very important part of
:17:49. > :17:57.this dish, is a very famous Italian wine called masala. This isn't
:17:57. > :18:06.matters sal la, it is a dry, fortified -- masala, this isn't it,
:18:07. > :18:16.this is a dried, fortified wine. A close up, it bubbles away because
:18:16. > :18:19.we have to reduce it right down. This sauce is reduced to my
:18:19. > :18:25.satisfaction. I take the langoustine out of the plate now
:18:25. > :18:29.and place them inbetween the little bits of veal. Any way, back over
:18:29. > :18:33.here now, please. On to my sauce. That is beautifully reduced. It has
:18:33. > :18:39.the juices of the veal in there. The juices of the langoustine in
:18:39. > :18:44.there. And the marsala, of course, and as a finishing, enriching touch,
:18:44. > :18:48.a little dollop of cream. It is very difficult at this stage,
:18:48. > :18:53.you must be very careful not to curdle the cream in the alcoholic
:18:53. > :18:59.sauce that is underneath it. To make it even richer, stay there
:18:59. > :19:07.Dennis, to make it even richer, we stir in a pat of butter as well and
:19:07. > :19:17.melt that into it. We will have a creamy, untuous, masala, veal and
:19:17. > :19:27.
:19:27. > :19:32.langoustine sauce to go with the dish.
:19:32. > :19:36.To celebrate one of the specialities of the region, to
:19:36. > :19:45.garnish with sea caviar this is, you scoop out the little bit of
:19:45. > :19:49.flesh with a spoon, it is equisite, and Dell illusionious. Then a bag
:19:49. > :19:53.fat close up, lemon and parsley, that is one of the workers driving
:19:53. > :19:58.off just at the right moment, we have enough noise with boats
:19:58. > :20:04.chugging away, motorbike, the whole lot, life is so hard. Any way,
:20:04. > :20:14.there we are. That is my interpretation of pullia
:20:14. > :20:19.on a plate. -- Puglia on a plate. It is amazing
:20:19. > :20:24.what a few well placed lira can bring a smile to people's faces!
:20:24. > :20:30.Right the time on the show to find out if Lesley will face food heaven
:20:30. > :20:35.and hell. It was 3-2 to our viewing public whether they wanted
:20:35. > :20:39.rasberries or razor clams. Rasberries your food heaven, razor
:20:39. > :20:44.clams food hell. You were looking good, we needed these guys to
:20:44. > :20:48.support you. Sorry Lesley. They didn't, neither of them. They swung
:20:48. > :20:52.the boat the other way. You have razor clams. This should be
:20:52. > :20:56.interesting. You have this one. To cook the razor clam, the bit you
:20:56. > :21:01.don't like, the cooking side of it don't like, the cooking side of it
:21:01. > :21:07.first. We need white wine. If you could chop me the leaks. White wine,
:21:07. > :21:13.straight in the pan. You can put them in Wight wine or steam them.
:21:13. > :21:19.You want to make sure you get rid of all the grit in there. Or sand.
:21:19. > :21:23.They go straight in. Should I cover them over at that stage. No that is
:21:23. > :21:27.fine! The idea is you cook them very quickly, because you don't
:21:27. > :21:32.want them to be too rubbery. A little bit of white wine, keep the
:21:32. > :21:42.juice as well. They will cook in no more than a minute-and-a-half. We
:21:42. > :21:43.
:21:43. > :21:53.will prepare our leeks and our shallot. We will take these clams
:21:53. > :21:58.
:21:58. > :22:03.out and utilise the meat from this as well. This is a quick pie but no
:22:03. > :22:13.mashed potato. The base of it is leeks, but I want you to dice the
:22:13. > :22:14.
:22:14. > :22:18.brioche as well. It is the texture, they are long and slippery. Hopeful
:22:18. > :22:22.leave we will try to convince you otherwise. Like that, it is fine.
:22:22. > :22:32.It is when they are slimey. I think this dish, I think you might like
:22:32. > :22:34.
:22:34. > :22:39.it T Not in there. We sneet need shallots first, hold on -- we need
:22:39. > :22:49.shallots first, hold off on the leeks, now they can go in. In with
:22:49. > :22:50.
:22:50. > :22:55.the leaks. If you can -- leeks, if you can fry those off in the pan
:22:55. > :23:03.with the brioche. Come on, let's go, move it, come on. Check on. Change
:23:03. > :23:08.that printer roll, come on Lawrence! Oh God! Lesley you go in
:23:08. > :23:18.there. These are ready, we just drain these off. You know they are
:23:18. > :23:20.
:23:20. > :23:25.ready because the clam shells have opened. They are all open. We will
:23:25. > :23:33.keep the juice out of this and let is settle. We will transfer this
:23:33. > :23:39.over to here. Now we have our leeks and everything else.
:23:39. > :23:49.That's it, give me the rubbish jobs! We will take a little chopped
:23:49. > :23:51.
:23:51. > :23:57.thyme in there as well. Some double cream, just a little bit. A little
:23:57. > :24:01.bit of this liquor as well. Don't want to stir it too much. A
:24:01. > :24:11.little bit of that. We have the thyme, the leeks, everything else
:24:11. > :24:13.
:24:13. > :24:17.gone in there. Chopped parsley. hot.
:24:17. > :24:21.We have some boiling water for the peas as well. A little bit of
:24:21. > :24:25.chopped parsley, all done in advance. I will do this and serve
:24:25. > :24:35.this straight away with this one. You can just get away with this as
:24:35. > :24:37.
:24:37. > :24:41.just a vegtable dish as well. Which is just the leeks.
:24:41. > :24:46.Salt and black pepper, the leeks don't take long to cook if you cook
:24:46. > :24:52.them like this. If you cut them nice and thin they don't take long.
:24:52. > :24:57.Then right now we will start adding the meat. We will wait until we
:24:57. > :25:05.have it. The razor clams are being cut up small? So you don't see
:25:05. > :25:09.them! You could do your dish, your pasta dish with that. Is that how
:25:09. > :25:15.you always serve them? You have to discard all this bit, you always
:25:15. > :25:20.take them out of the shell and clean them. You catch them on the
:25:20. > :25:25.beach, as the tide goes out the fill the holes pull of water they
:25:25. > :25:29.come up and you grab them. When you see the bubbles on the beach.
:25:29. > :25:39.walk around with jugs of water, they put salt water back in the
:25:39. > :25:39.
:25:39. > :25:46.holes and they pop up. I didn't know you got that stuff. We have
:25:46. > :25:51.our leeks, and our clams. Do you want the peas in yet chef? Not why
:25:51. > :25:59.the. A little bit of the brioche. Grab me some of that. That is
:25:59. > :26:07.already toasted. You don't have to put the clams in, but a little
:26:07. > :26:11.layer of brioche. That is enough. Stop it with more cheese and clams.
:26:11. > :26:18.A little more brioche and cheese on the top. You fill it full. I'll
:26:18. > :26:28.clean up the mess. This is a great vegtable dish, you
:26:28. > :26:30.
:26:30. > :26:38.can omit the clams. It is like a posh fish pie.
:26:38. > :26:42.Don't be shy. Don't be southern about it! That goes straight under
:26:42. > :26:45.there. They want one minute to griddle nicely. Where are the peas?
:26:46. > :26:50.Be night you. Thank you very much. Frozen peas.
:26:50. > :26:56.Straight in. Almost with frozen peas straight in and out. That is
:26:56. > :27:01.the key to these. You just take the heat, a bit of salted water, I
:27:01. > :27:06.suppose. We can just lift these out. Because you make these in advance,
:27:06. > :27:12.and then top them with cheese. Not that you are ever going to do razor
:27:12. > :27:17.clams? I am! They are not very expensive, not a lot of money. They
:27:17. > :27:24.just get drained off. You don't want to overcook them because they
:27:24. > :27:34.will go wrinkley. Bit of butter! course.
:27:34. > :27:37.
:27:37. > :27:46.The ratio, about one-to-one of butter in there.
:27:46. > :27:52.They should be ready. These want to melt nicely.
:27:52. > :27:57.Delicious. Nice and simple.
:27:57. > :28:04.Going to lift that off. They Diamonds Will Do with another 30
:28:04. > :28:08.second, but they are all right. You have your peas and butter with a
:28:08. > :28:15.bit of peas. It all adds to the flavour! Beautiful. I will leave
:28:15. > :28:25.you two guys to dive in. After you, you will love this. The wine is. To
:28:25. > :28:31.go with this, she has chosen the Lambert Estate, �8.99, this is one
:28:31. > :28:38.Lambert Estate, �8.99, this is one of my greatest wines. I love it.
:28:38. > :28:43.What do you think? Delicious. have a convert! That's all for
:28:43. > :28:47.today on Saturday Kitchen Live, thanks to Lawrence Keogh for taking
:28:47. > :28:51.over, Angela Hartnett and Lesley Sharp. All of the recipes are on