:00:12. > :00:16.Good morning! Sit back, relax and enjoy 90 minutes of sensational
:00:17. > :00:31.seasonal cooking! This is Saturday Kitchen Live. Welcome to the show!
:00:32. > :00:35.With me in the studio today are two men at the very top of the culinary
:00:36. > :00:38.tree! First, the man whose unrivalled skill and passion for
:00:39. > :00:49.seafood has helped him build a Michelin-starred Cornish restaurant
:00:50. > :00:53.empire. It's Nathan Outlaw. Next to him is a man who some say was
:00:54. > :00:56.present when the first wok was cast in iron! He's now one of the true
:00:57. > :01:00.cookery legends. It's Ken Hom of course! Good morning to you both.
:01:01. > :01:07.Nathan, what are you cooking for us today? Look at you two together! I
:01:08. > :01:12.know, I feel like the bodyguard. No problems with that today! Nathan,
:01:13. > :01:14.what are you making for us? I am making steamed bass and tomatoes
:01:15. > :01:21.with sardine and tomato ketchup. Is this with tinned sardines? Yes.
:01:22. > :01:25.OK. It is putting together something
:01:26. > :01:28.that everyone knows about with a fishy twist to it.
:01:29. > :01:34.And Ken, what's going into your wok today? A spicy squid with basil and
:01:35. > :01:40.chillies. There is a lot of spices in the side
:01:41. > :01:48.dish as well? Exactly, the corn. It is a Chinese dish with stir-fried
:01:49. > :01:52.fresh corn and chilli. So that's two super seafood dishes from our chefs
:01:53. > :01:55.to look forward to and we've got our line-up of fantastic foodie films
:01:56. > :01:58.from the BBC archive as well. There's hearty helpings from Rick
:01:59. > :02:00.Stein, Celebrity Masterchef and the Two Greedy Italians, Antonio
:02:01. > :02:06.Carluccio and Gennaro Contaldo. Now, our special guest today has got
:02:07. > :02:11.everyone a bit excited this morning. Not only is he one of the judges
:02:12. > :02:15.from the huge BBC talent show The Voice but he also happens to front a
:02:16. > :02:18.little band of his own. You may have heard of them, they're called the
:02:19. > :02:25.Kaiser Chiefs and they're pretty popular! Welcome to Saturday
:02:26. > :02:35.Kitchen, Ricky Wilson! # I predict a riot! We are playing
:02:36. > :02:39.one of your songs, kerching! Are you a foodie or not? Yeah. You kind of
:02:40. > :02:42.have to be. When you travel the world, you have
:02:43. > :02:47.to try things. Maybe I did not at first but now I
:02:48. > :02:53.am more open. You have been in Germany last month?
:02:54. > :02:58.A long time in Germany after The Voice. We went all around.
:02:59. > :03:04.Fantastic. You are coming to the UK, touring next year? Playing the
:03:05. > :03:13.festivals and early next year doing some arena dates.
:03:14. > :03:17.Now, of course, at the end of today's programme I'll cook either
:03:18. > :03:20.food heaven or food hell for Ricky. It'll either be something based on
:03:21. > :03:23.your favourite ingredient - food heaven, or your nightmare ingredient
:03:24. > :03:27.- food hell. It's up to our chefs and a few of our viewers to decide
:03:28. > :03:30.which one you get. So, what ingredient would your idea of food
:03:31. > :03:32.heaven be? Mint. In any form. In a mint chock chip. Anything.
:03:33. > :03:38.What about the dreaded food hell? Coriander.
:03:39. > :03:43.Sorry! Coriander! It bullies its way in and you know it is there.
:03:44. > :03:47.There you go. So it's either mint or coriander for
:03:48. > :03:53.Ricky. For food heaven, I'm going to use the mint in a couple of ways.
:03:54. > :03:56.First I'll make a mint stuffing for a shoulder of lamb along with
:03:57. > :04:00.hazelnuts, lemon and breadcrumbs. I'll make my own mint sauce to go
:04:01. > :04:03.with it and serve it all with Boulangere potatoes. Or Ricky could
:04:04. > :04:06.be having his food hell, coriander. I'll spatchcock a whole chicken then
:04:07. > :04:09.marinate it in yoghurt, coriander and various Indian spices. It's
:04:10. > :04:13.served with a fresh coconut and coriander salad and finished with a
:04:14. > :04:19.lime and palm sugar dressing. The thing is about the show, even if it
:04:20. > :04:24.is something you don't like, you look at it and think, I'll have some
:04:25. > :04:28.of that! You'll have to wait until the end of the show to find out
:04:29. > :04:32.which one he gets. If YOU'D like the chance to ask a question to any of
:04:33. > :04:37.our chefs today then call. A few of you will be able to put a question
:04:38. > :04:41.to us, live, a little later on. And if I do get to speak to you I'll
:04:42. > :04:45.also be asking if you want Ricky to face either food heaven or food
:04:46. > :04:50.hell. It will be food heaven, won't it! Are you hungry? Right, let's
:04:51. > :04:54.cook and we move from a rock star, Ricky, to a star from Rock, in
:04:55. > :04:59.Cornwall! It's Nathan Outlaw. So what are you making for us? So, we
:05:00. > :05:06.are doing sea bass that is steamed. We are making tomato ketchup. We
:05:07. > :05:12.have red onions, sardines, very good ones. We have a tomato sauce and a
:05:13. > :05:20.rocket salad with it. So this is steamed tomatoes with
:05:21. > :05:25.rosemary and garlic? Yes, it forms a trellis for the sea bass to sit on.
:05:26. > :05:27.This is line-caught. I will make sure that there are no scales on
:05:28. > :05:33.this. For the people at home, the main
:05:34. > :05:37.difference in this is the size? With the line-caught fish, it is the
:05:38. > :05:41.ethics of it. The way it has been caught. A lot of damage can happen
:05:42. > :05:47.to a sea bass if it has been net caught. The fisherman that catches
:05:48. > :05:53.this, is catching this line-caught. With one hook. With the proper
:05:54. > :05:57.method. They generally catch bigger ones?
:05:58. > :06:01.With the gear that they use, they can target certain sizes. That is a
:06:02. > :06:08.good thing. If we are going on about
:06:09. > :06:12.sustainability. This size has lived a good life and bred a few times,
:06:13. > :06:17.that is good for the sustainability. And it is in its prime in terms of
:06:18. > :06:22.eating. So definitely the best way to buy your sea bass.
:06:23. > :06:26.I will add salt and pepper and some oil and leave it to one side for the
:06:27. > :06:33.second. Now, we are making our nice tomato
:06:34. > :06:37.ketchup. This is for the garnish, though. And you are steaming the
:06:38. > :06:43.tomatoes? They are marinated with the garlic and the rosemary. They
:06:44. > :06:47.sit in there and basically form a base. What you create with the dish
:06:48. > :06:51.as well is that you get an instant sauce or a dressing. So the
:06:52. > :06:58.combination of the juices that come from the tomatoes with the juices
:06:59. > :07:02.from the bass and olive oil creates the dressing. So you don't need a
:07:03. > :07:05.sauce to go with it. It is really good.
:07:06. > :07:11.How long? The fish takes about six minutes. I better get at this! Do
:07:12. > :07:15.you want this fish skin side down? Up.
:07:16. > :07:19.There are some tomatoes in there as well.
:07:20. > :07:23.That is in there with a little bit of that. And we turn up the heat a
:07:24. > :07:27.bit. Gently steamed. You have been busy. There is a new
:07:28. > :07:32.back out? Yes. So, we have a new album and a new
:07:33. > :07:34.book. Ken is developing his new range of
:07:35. > :07:42.woks as well! And a new restaurant! Ken is developing his new range of
:07:43. > :07:47.This recipe is were your book? This is more about techniques. To
:07:48. > :07:50.encourage people to cook in different ways. By doing that
:07:51. > :07:50.encourage people to cook in open up the opportunities for the
:07:51. > :07:55.fish not as popular. What we are open up the opportunities for the
:07:56. > :08:03.trying to do is to encourage people to eat more sustainable species. So
:08:04. > :08:09.by learning simple techniques, so, I thought I would write a book about
:08:10. > :08:14.it. I think it has gone well, hopefully as many people will buy it
:08:15. > :08:25.as they buy the Kaiser Chiefs albums! I reckon your mum is like my
:08:26. > :08:32.mum, going around the books, swapping the book books so that mine
:08:33. > :08:39.are number one? We have all done it! You do it as well? ! Brilliant!
:08:40. > :08:45.Yeah. So, the garlic and rosemary chopped
:08:46. > :08:49.up and strengthled on the top of the tomatoes.
:08:50. > :08:54.Also, make sure you get ripe tomatoes for the flavour.
:08:55. > :08:59.And they will cook down nicely. Now we add the tomatoes and the onions
:09:00. > :09:02.in. I will show you the process. Obviously sweating this down will
:09:03. > :09:06.take a while. Now, sugar or here as well as the
:09:07. > :09:12.salt and the pepper? Yes. In the ketchup is the red onions,
:09:13. > :09:19.the tomatoes and a couple of garlic cloves. A bit of rosemary.
:09:20. > :09:23.Now, these are done. They are in the steamer and take about ten minutes?
:09:24. > :09:27.No, about six minutes. There is the vinegar in there as
:09:28. > :09:32.well. Now sugar. So you are looking for
:09:33. > :09:37.the sweet and the sour element of the ketchup. Then you leave that on
:09:38. > :09:42.to boil for 20 minutes. Until you get something that looks like this.
:09:43. > :09:45.That has been cooked down for 20 minutes.
:09:46. > :09:49.Pull the bay leaf out. That does not blitz up well. Then a tin of
:09:50. > :09:51.sardines. Tinned Saturday Ypreses? Yes.
:09:52. > :10:05.sardines. That is where it starts. The love of
:10:06. > :10:12.seafood. It starts Did you think that I had fruit frutti de mare when
:10:13. > :10:16.I was a kid? It started like this with a tin of sardines.
:10:17. > :10:27.I with a tin of sardines.
:10:28. > :10:30.Remember if you'd like to put a question to either Nathan or Ken
:10:31. > :10:33.then call us now on: Calls are charged at your standard network
:10:34. > :10:38.rate. So, in the blitzer? Yeah, we blitz that up.
:10:39. > :10:42.If you were busy enough with the book, you have another place, a pub
:10:43. > :10:47.in that neck of the woods? We announced to do a partnership with a
:10:48. > :10:53.brewery. A local brewery next to the restaurant in Rock.
:10:54. > :10:58.We are opening a pub called the Mariners'. It is a local favourite.
:10:59. > :11:03.My job is to look at beer and food combinations.
:11:04. > :11:08.A difficult job, that! It is a convenient five minutes' walk from
:11:09. > :11:12.the kitchen, so I will be getting out of service quickly at the end of
:11:13. > :11:17.the night. It is a new thing for me. But it is a lovely opportunity. I
:11:18. > :11:22.started in a pub when I was 14. So I am 36 now, so back to doing a pub,
:11:23. > :11:30.which is nice. So, the salad, the rocket with some
:11:31. > :11:34.olive oil and salt in there? Yes. With the ketchup, it lasts in the
:11:35. > :11:38.fridge. If you have a lot of tomatoes in the allotment, it is
:11:39. > :11:42.perfect to make. It will last two to three weeks.
:11:43. > :11:47.You said you wanted the ripe ones? Yes, the ones at the bottom of the
:11:48. > :11:52.salad tray in the fridge. This is perfect for it. If you want to be
:11:53. > :11:55.posh, you can pass it through a sieve. But this is fine with the
:11:56. > :12:02.texture. And salt? No salt. There is salt in
:12:03. > :12:07.the sardines. So we dress it with a little bit of
:12:08. > :12:14.olive oil and salt and pepper and then we need a nice sploj of the
:12:15. > :12:18.ketchup. You can put this through pasta.
:12:19. > :12:24.It does not have to be with fish. It is so easy to make your own
:12:25. > :12:27.ketchup. And great it you have left over tomatoes.
:12:28. > :12:32.Definitely. Once the fish is done. Lift it all up from the wok.
:12:33. > :12:36.Lift it off. We are going to drizzle the whole
:12:37. > :12:40.thing with a little bit of olive oil. That will create the dressing I
:12:41. > :12:45.was on about before. If you cannot find sea bass, the
:12:46. > :12:51.line-caught stuff, is hake a good alternative? Hake or a bream would
:12:52. > :12:55.be really, really nice with this. A bream fillet. But any sort of fish
:12:56. > :12:59.cooked this way is really nice. A lovely way of doing it. Nice and
:13:00. > :13:04.delicate. I feel a little under pressure as I
:13:05. > :13:22.have the Chinese Steamer man watching! All of that juice there is
:13:23. > :13:26.flavour. That is instant fish stock from the natural steaming process.
:13:27. > :13:30.That is what I am on about learning new techniques.
:13:31. > :13:31.So, tell us what that is again? Steamed bass and tomatoes with
:13:32. > :13:40.sardine and tomato ketchup. Easy as that.
:13:41. > :13:46.It looked fantastic. Very healthy as well. Yeah, you can't eat that! Dive
:13:47. > :13:50.into that one. Tell us what you think. The first dish of today.
:13:51. > :13:56.Interesting with the tomatoes steamed. Normally you would stick
:13:57. > :14:02.that under the grill or roast it in the oven.
:14:03. > :14:07.Yeah but this is easy to do as it is in mostly one pan.
:14:08. > :14:12.You can feel that doing you good. It helps you recharge the batteries.
:14:13. > :14:16.Nathan, I will adopt you, this is very good.
:14:17. > :14:20.We need some wine to go with this. We sent our wine expert, Susie
:14:21. > :14:23.Barrie for a day at the races in Suffolk this week. So let's see what
:14:24. > :14:27.she chose to go with Nathan's stunning steamed sea bass? I'm here
:14:28. > :14:31.at the Rowley Mile racecourse in Newmarket it is bang in the middle
:14:32. > :14:35.of the racing season. But I can not stick around to catch the action,
:14:36. > :14:47.there is work to be done. So let's find some wines to go with this
:14:48. > :14:51.morning's recipes. Nathan's freshly steamed sea bass
:14:52. > :14:56.with the tangy sardine ketchup is definitely a white wine dish. It
:14:57. > :15:01.needs something crisps and vibrant with lots of ripe juicy fruit. That
:15:02. > :15:06.combination of fresh fish with the tomatoes, garlic and the rocket, may
:15:07. > :15:13.lead obviously to a light and refreshing Italian white wine.
:15:14. > :15:19.Something like this Gavi from Piedmonte. But there is a rustic
:15:20. > :15:24.nature to the dish with the ketchup, so we need a wine with a rounder
:15:25. > :15:28.feel. So I have gone for a sunny southern French white, it is the
:15:29. > :15:33.Paul Mas Vermentino 2013. It is from the Languedoc. It is so well
:15:34. > :15:38.balanced and a brilliantly food-friendly wine.
:15:39. > :15:44.Almost all of the Vermentino is grown in France and Italy. This wine
:15:45. > :15:49.is perfect for the dish, reminiscent of the simple country cooking of
:15:50. > :15:54.both. It is made by Paul Mas, a big company in the south of France it
:15:55. > :15:59.producing a range of really good wines at affordable prices. Hmm,
:16:00. > :16:04.that smell is lifted and refreshing. So, the first consideration with
:16:05. > :16:08.Nathan's dish is to make sure that we highlight the delicious,
:16:09. > :16:13.delicately flavoured bass. That is exactly what this medium-body,
:16:14. > :16:18.refreshing wine does. There are flavours here of dried herbs and
:16:19. > :16:21.lemon zest. They pick up on the rosemary and the garlic in the
:16:22. > :16:25.recipe. But the most important thing about the wine is that it has enough
:16:26. > :16:32.fruit to cope with the biggest flavour on the plate. That is that
:16:33. > :16:37.fabulously tangy, sweet and sour tomato and sardine ketchup. Nathan,
:16:38. > :16:41.you have given a whole new meaning to the idea of serving ketchup with
:16:42. > :16:47.fish. Here is a wine that is more than happy to be drunk with both! I
:16:48. > :16:53.have to agree with her, the sardines work so well with that.
:16:54. > :17:01.What about the wine? She always gets it bang on. The acidity works well.
:17:02. > :17:08.It needs to be very cold, though? Yes. That is not ketchup! But it is
:17:09. > :17:14.great, though. Neural. I love it. I will be making that.
:17:15. > :17:17.Coming up, Ken has a couple of sizzling stir fries to share with
:17:18. > :17:21.us. Remind us what you're making today Ken? Stir-fried squid with
:17:22. > :17:26.chilli and basil. The hottest stir-fried corn on
:17:27. > :17:29.earth! Exactly. And don't forget you could ask Ken
:17:30. > :17:33.or Nathan a question if you call this number Standard call charges do
:17:34. > :17:36.apply of course. Right, let's tuck into our weekly helping from the
:17:37. > :17:39.world of Rick Stein. We're looking back at a vintage series where, like
:17:40. > :17:42.Nathan, he's championing Great British fish and he's travelling
:17:43. > :17:44.around the country trying the amazing produce available along our
:17:45. > :17:59.coastline. He's starting off today with some Chesil beach mackerel!
:18:00. > :18:04.Take a look. This matter of my journey takes me from West Bay to
:18:05. > :18:09.Whitstable, right along the south coast. What is memorable about the
:18:10. > :18:14.trip is the fact that the seafood is all to do with small boats and fresh
:18:15. > :18:16.catches. There are no big fish marketses along the coast but in
:18:17. > :18:21.conversation, everything is straight off the beach, more or less. Like
:18:22. > :18:26.here in Chesil Beach. We went out netting. You row out in a big
:18:27. > :18:33.semicircle, trailing a net as you go and come back to shore and haul in
:18:34. > :18:36.the catch. If you are lucky it is the greatest sense of anticipation
:18:37. > :18:40.going. After all of the hard work, there is
:18:41. > :18:45.a reward of seeing what is at the end of the net. They are not
:18:46. > :18:45.commercial fishermen. I asked them why they did
:18:46. > :18:53.commercial fishermen. I asked them done it since being young boys, it
:18:54. > :18:58.was the thing that brought them and their community together. Long may
:18:59. > :19:06.it last! This is why I am crazy about seafood. See how beautiful the
:19:07. > :19:12.mackerel are. I am thinking how to cook them. But how better for images
:19:13. > :19:18.of cooking to assail you, than being surrounded by jumping mackerel and
:19:19. > :19:22.dog fish like this! Now, I am going to grill mackerel. But I don't want
:19:23. > :19:28.to make it straightforward. I will devil it first. I like the idea of
:19:29. > :19:32.devilling fish it is British. A way of saying it is hot. In order to get
:19:33. > :19:38.that devilling flavour into the flesh of the mackerel, I will cut it
:19:39. > :19:43.with slashes but not deep but across the fish. Now to make the sauce, or,
:19:44. > :19:47.I suppose more correctly, it is a coating.
:19:48. > :19:51.It is not a sauce so much, it is a devilled butter, perhaps. A warm
:19:52. > :19:56.devilled butter. There are the ingredients. A tray on the side of
:19:57. > :20:00.the cooker. With a knob of butter into it. I thought, let's come up
:20:01. > :20:05.with the dish with all of ingredients, even on holiday. I have
:20:06. > :20:12.a couple of tea spoons of salt and butter in the pan. I add a teaspoon
:20:13. > :20:17.of everything else. Mustard, paprika, some cayenne, this is the
:20:18. > :20:24.devilled element, maybe a little more to make it very devilled.
:20:25. > :20:29.Ground black pepper, about a teaspoon. A teaspoon of everything.
:20:30. > :20:35.On and here ground coriander and cumin as well. Then a couple of
:20:36. > :20:37.teaspoons of sugar. A couple of good tablespoons of vinegar to give it
:20:38. > :20:44.tartness. There we are. Good tablespoon. Stir
:20:45. > :20:46.it together. The idea is just to melt the butter,
:20:47. > :20:57.not to cook it. That is enough. The idea is just to melt the butter,
:20:58. > :21:04.has a nice little forked tail on it, that one! Into the tray with the
:21:05. > :21:07.has a nice little forked tail on it, Turning it over. I will make sure
:21:08. > :21:16.as well. as well.
:21:17. > :21:21.And then straight under the grill. I do think that grilling mackerel is
:21:22. > :21:27.the best way of cooking it. A very nice salad to go with the mackerel
:21:28. > :21:33.will also go well with herring. This is simple, with tomatoes, sliced
:21:34. > :21:37.onion, mint and lemon juice. Nothing more. But it cuts through the grease
:21:38. > :21:45.and the oil very smartly. All you have to do is lay it out. Tomato,
:21:46. > :21:51.onion, the mint, a bit of salt and I like these tomatoes underripe. And
:21:52. > :22:01.finally, lemon juice. I promise you, you will not be disappointed. It is
:22:02. > :22:06.a fabulous way to do the mackerel. We have moved further on up Chesil
:22:07. > :22:14.Beach to Portland itself. Portland is famous for its stone. There is
:22:15. > :22:19.also something here that is great, that is squid. Around October, the
:22:20. > :22:26.squid swim close to the shore. Here they call them quiddles. I met Ken
:22:27. > :22:31.Lyneham at a fisherman's do in London. He said I had to try them.
:22:32. > :22:40.But where does the word quiddle come from? Being an island, we had
:22:41. > :22:43.peculiar names. Also coming from Ireland.
:22:44. > :22:47.Do you feel like you are still in Ireland? Not now. We have lost our
:22:48. > :22:52.identity. The traditional way on Portland, it is boiled and served
:22:53. > :22:56.with butter and eaten with fresh bread and butter. That is all. It
:22:57. > :23:01.was always a teatime dish. Ken put them in a batter pressure
:23:02. > :23:06.cooker for 20 minutes and served it up just with butter. I mentioned
:23:07. > :23:09.olive oil and garlic earlier on. It did not go down very well. But
:23:10. > :23:14.butter and this soft did not go down very well. But
:23:15. > :23:18.was utterly delicious. It is a bit like lobster! I think you could do
:23:19. > :23:25.other things with it. It is nice with the butter, don't get me wrong.
:23:26. > :23:32.But I think you could develop it the same way as lobster. You know, not
:23:33. > :23:35.sauces that smother things but it would take similar sauces to
:23:36. > :23:39.lobster. I may be worth experimenting with it
:23:40. > :23:45.cold. I think it would. In a salad it
:23:46. > :23:51.would be really lovely. With fine lettuce leaves and a bit of olive
:23:52. > :23:54.oil, perhaps? Oh, go on! Now, I promise you, you will like
:23:55. > :23:59.oil, perhaps? Oh, go on! Now, I Ken. It is modern but no garlic in
:24:00. > :24:04.it! Cut up the squid which have been cleaned. You can get them like this
:24:05. > :24:10.from any supermarket. Blanch French beans for a couple of minutes with
:24:11. > :24:14.some salt. Then put on olive oil and gently fry the squid with a bit of
:24:15. > :24:20.black pepper. Now, you take those off the heat and just keep them
:24:21. > :24:31.warm. Then make a salad dressing. Simply spoon out English mustard.
:24:32. > :24:38.White wine vinegar, and then lots of olive oil and now I will add
:24:39. > :24:43.hazelnut oil, that makes all of the difference. Then we add salt and we
:24:44. > :24:48.whisk. I cannot sea Ken doing this at home but my way, build up the
:24:49. > :24:54.salad by layering lamb's lettuce leaves and the squid, and then the
:24:55. > :25:02.green beans. It is so light and summery, this. Topped with springs
:25:03. > :25:06.of chervil and sliced white button mushroom mushrooms, a little more
:25:07. > :25:11.squid and a light drizzle with the dressing. I promise you, Ken, it is
:25:12. > :25:18.delicious. But I did like your quiddle as well. But this is a
:25:19. > :25:23.perfect starer. Quiddle? That's a new one on me too.
:25:24. > :25:27.I've never heard squid called that before. We do have some great fish
:25:28. > :25:31.available in the UK, and we also have some other ingredients that I
:25:32. > :25:34.believe are the best in the world. They don't get much better than
:25:35. > :25:37.these little things! They're Jersey Royal potatoes and they are coming
:25:38. > :25:41.into season right now. I'm going to use them to make a great summer soup
:25:42. > :25:51.with peas, asparagus and a few of these langoustine tails.
:25:52. > :26:00.Basically, this is everything all in one bowl. The best of seasonal
:26:01. > :26:05.produce. Mint... Yeah! We have chervil, and tar began. That is
:26:06. > :26:12.fantastic, basil and parsley. I will make a little pesto to add to the
:26:13. > :26:16.soup later on in the end. Now, the Jersey Royal potatoes, don't scrub
:26:17. > :26:22.them, just lightly wash them. Served with asparagus.
:26:23. > :26:32.We can utilise the tops for this. Clean these up. We make this into a
:26:33. > :26:36.lovely soup. Now, Rickie, a fellow Yorkshireman, brought up in Leeds.
:26:37. > :26:41.You didn't study music but wanted to be a graphic designer? I wanted to
:26:42. > :26:45.do something easy. I found that easy. I was drawn to subjects where
:26:46. > :26:49.you did not have to do much revising.
:26:50. > :26:54.Is that what it was? I think we all were.
:26:55. > :26:59.You were an art lecturer? I was. I did not want to leave college, so I
:27:00. > :27:03.stayed on to be a teacher for a year.
:27:04. > :27:08.How did the band start? It was not with the Kaiser Chiefs? No. We had a
:27:09. > :27:13.record deal. We lost that. But I'm glad we did. Without that, we would
:27:14. > :27:16.not have known. It is when you have the danger of something being taken
:27:17. > :27:21.away, that you know how much you wanted. That is what happened with
:27:22. > :27:26.the Kaiser Chiefs. We realised it was this or nothing. Was it three
:27:27. > :27:31.that turned into five? No, the same members of the previous incarnation.
:27:32. > :27:36.We just changed our Croats, put a hat on and wrote better songs.
:27:37. > :27:41.Where does the name come from? I know you are a footie fan? I am not,
:27:42. > :27:44.really. I like the World Cup, and everything that goes with the
:27:45. > :27:54.football but I am not a big fan. But the rest of the band love it. The
:27:55. > :28:00.name is from South Africa? Yes, and we stole it! That's where the name
:28:01. > :28:05.comes from! Was it 2005, 2006 where it really exploded for you? Pretty
:28:06. > :28:10.much. It was a shock for everyone but it was an overnight success. But
:28:11. > :28:16.it had taken us 15 years to get there. We went to America, the album
:28:17. > :28:20.came out in the UK. By the time we came back, we did not realise how
:28:21. > :28:26.big it had become. We went to play Glastonbury, we had a massive crowd.
:28:27. > :28:37.We were like, who are all of these people? How come they have heard of
:28:38. > :28:41.us? Well, it still is, had you have gone through different carnations,
:28:42. > :28:46.people have left the band and started the band. But to me you have
:28:47. > :28:53.found your feet. It is fantastic the new album. The
:28:54. > :28:58.found your feet. It is fantastic the same thing that happened earlier in
:28:59. > :29:04.our careers, Nick left us, we were doubting whether or not we could
:29:05. > :29:09.carry on. It was that underdog spirit that made us come back
:29:10. > :29:13.fighting. We wrote more songs and the fans were there for us. They
:29:14. > :29:18.bought the record. It was a fantastic opportunity.
:29:19. > :29:22.And then The Voice? We knew what we were doing there. Opportunities
:29:23. > :29:30.come, sometimes you think about it too much. You don't want to rock the
:29:31. > :29:35.boat, you don't want it to two away. So with The Voice, we decided to
:29:36. > :29:40.throw me on the TV and it worked. It has never been done before with
:29:41. > :29:45.fronting an Indie band and then going into something like that,
:29:46. > :29:49.generally pop? No. But I am grateful for the opportunity. It was a
:29:50. > :29:53.wildcard. I think that the BBC were brave to do it, actually, to put me
:29:54. > :29:59.on. They didn't know what I was going to be like. There was no
:30:00. > :30:01.psychological testing! It worked out well and it worked out well for
:30:02. > :30:10.everybody. So the new album, what is it called?
:30:11. > :30:14.It is called Education, Education, Education, War! So, go out and buy
:30:15. > :30:20.it. You are touring later in the year,
:30:21. > :30:28.mainly festivals? Yes. Festivals for the year, until the end of
:30:29. > :30:35.September. We are playing the John Peel tent in Glastonbury. There are
:30:36. > :30:39.loads of them there with us. It is all online somewhere.
:30:40. > :30:44.Now, I am making a pesto. It doesn't have parmesan in it? No.
:30:45. > :30:49.Good. We have a little bit of rapeseed oil
:30:50. > :30:53.as well. This is the soup it is almost done. The langoustines are
:30:54. > :30:57.cooking there. I made a fish stock with the tops of the langoustine
:30:58. > :31:03.that we have there. They are amazing. You can do it with the
:31:04. > :31:10.fresh water crayfish. It is nice and light. We blitz this and put it in
:31:11. > :31:15.at the last-minute. With all of the energy on stage, is
:31:16. > :31:23.there a possibility that Nathan can join you on stage and do some crowd
:31:24. > :31:27.surf? I saw some bigger boys who could catch him.
:31:28. > :31:33.It amazing me the energy you have, are they two-hour sets? Sometimes. I
:31:34. > :31:37.am glad I can do it. It is a release to me. It is really good, you should
:31:38. > :31:42.try it sometimes. It is like an extreme sport. But you can drink a
:31:43. > :31:48.beer while you are doing it! Who writes the songs now? How do you
:31:49. > :31:52.make an album, the Kaiser Chiefs album? When Nick was in the band he
:31:53. > :31:56.was in control of everything. He was the leader. When he left we had to
:31:57. > :32:01.step up. We went back to the beginning. We got into a room. We
:32:02. > :32:06.did not have a drummer either as Nick had left. I was playing drums,
:32:07. > :32:11.badly, really badly. We made a racket until it made sense. That is
:32:12. > :32:16.the way that we do it. Just be in a room doing what we do best.
:32:17. > :32:27.Like the tunes, several have become iconic, Roubi, Roubi, I Predict, A
:32:28. > :32:35.Riot, and a couple of others... Coming Home.
:32:36. > :32:39.-- Ruby, Ruby. We are really pleased with the album. People are hooking
:32:40. > :32:43.on to the record and believing in it. The word of mouth is pushing it
:32:44. > :32:47.forward. People are talking about it. It is great. It is getting a
:32:48. > :32:50.catalyst to get them to talk about it.
:32:51. > :33:02.So, where can people see you in the UK? Until next year, February we are
:33:03. > :33:07.doing the O 2. We are doing a gig in Leeds.
:33:08. > :33:09.That sounds good to me. Nathan can be there waiting for you
:33:10. > :33:16.in the crowd. If he does that, I will go...
:33:17. > :33:21.Cheers! Now, we have the simple soup. You can see the colour. It is
:33:22. > :33:28.everything in season, the langoustines, peas, asparagus,
:33:29. > :33:34.Jersey Royal potatoes,ed aishing, all in. And the last-minute there,
:33:35. > :33:39.you put in the purple sprouting broccoli. And the pesto. It is so
:33:40. > :33:46.fresh. It looks incredible. It just looks
:33:47. > :33:50.like it will mend you! Mend you! It is gorgeous.
:33:51. > :33:59.It is nice and light. And with the langoustines, it is one of the best
:34:00. > :34:02.fish and like with the Jersey Royal potatoes, one of the best things
:34:03. > :34:07.that we produce. So what will I be cooking for Ricky
:34:08. > :34:11.at the end of the show? It could be his food heaven, mint. I'm going to
:34:12. > :34:13.stuff a whole shoulder of lamb with mint, breadcrumbs, lemon zest and
:34:14. > :34:16.hazelnuts. It's roasted along with Boulangere potatoes and served with
:34:17. > :34:20.a home-made mint sauce. Or Ricky could be facing food hell, coriander
:34:21. > :34:23.and for this I have a coriander marinated chicken in mind. The
:34:24. > :34:26.chicken is spatch-cocked and left in a marinade of yoghurt, coriander,
:34:27. > :34:29.and lots of spices. It's griddled, roasted then served with a
:34:30. > :34:32.coriander, coconut and mizuna leaf salad. Some of our viewers and the
:34:33. > :34:37.chefs in the studio get to decide Ricky's fate today. But you'll have
:34:38. > :34:40.to wait until the end of the show to see the final result. Right, it's
:34:41. > :34:42.time to see what happened when the current batch of Celebrity
:34:43. > :34:46.Masterchef hopefuls had to cook lunch in a couple of top London
:34:47. > :35:04.restaurants. I think you know what's coming. I predict a riot! Today, the
:35:05. > :35:15.celebrities are being sent out in pairs to two London restaurants.
:35:16. > :35:20.Less and Matthew are heading to Boisdale in Canary Wharf. A
:35:21. > :35:27.restaurant renowned for its traditional Scottish cuisine. They
:35:28. > :35:32.are working under the head chef, Andy Rose.
:35:33. > :35:36.200 covers for lunch. We have absolutely loads to do, so we better
:35:37. > :35:43.get started. Comedian, Les, is in charge of the
:35:44. > :35:51.roasted loin of wild venison, served with garlic snails, Morells,
:35:52. > :35:57.mushroom puree, and finished in a marinated Douglas fir. 12 minutes in
:35:58. > :36:02.a pan with all of the garnish. OK? Use the timer or use the clock over
:36:03. > :36:06.there. Now the venison is with snails and Douglas fir. That is
:36:07. > :36:12.this. Wow! Right.
:36:13. > :36:21.Then the snails. I want a hot pan. Really smoking. The venison is
:36:22. > :36:28.cooked. We are doing it for about 30 seconds on each side. And just baste
:36:29. > :36:33.it. It is cooked, we don't need to do anything else. So add on the
:36:34. > :36:37.Morells and three snails. Just warming it up. Don't overcook them.
:36:38. > :36:43.The Morells are beautiful at the moment. OK? Yep.
:36:44. > :36:49.Freshly chopped parsley. Let's plate up.
:36:50. > :37:01.This is where we slow down. We don't want to rush the presentation. Take
:37:02. > :37:07.the venison... Arrange it around the spinach finish it with a little bit
:37:08. > :37:12.of our Douglas fir. That is how I expect it from the
:37:13. > :37:17.boys and how I expect it from you, OK? OK.
:37:18. > :37:23.Cricketer, Matthew, has been put in charge of the organic lamb cut
:37:24. > :37:29.let's, topped with wild garlic mousse, served with a potato
:37:30. > :37:35.galette, and a classic sauce, made with port and redcurrant jelly.
:37:36. > :37:40.Not too much heat. A take two cut let's, they are wrapped in a
:37:41. > :37:45.crepinette it will explode if we overheat it. So seal it in. With a
:37:46. > :37:50.little salt and pepper. That is melting together lovely. That is all
:37:51. > :38:03.you want. If these start to go off colour, we have to start again.
:38:04. > :38:07.Every plate has to be on the button. Eight minutes exactly. Do I have a
:38:08. > :38:13.stop watch or timer? You have to count and look at the clock when
:38:14. > :38:17.putting stuff in. A lovely warm galette. Try to keep
:38:18. > :38:24.it central. That's it. OK? Lovely. It looks
:38:25. > :38:28.beautiful. Matthew, it is straightforward but
:38:29. > :38:31.it is all about the timing. Good luck. Thank you very much,
:38:32. > :38:39.chef. The job's a bud one! Across town,
:38:40. > :38:43.Speech and Joe have arrived at Spice Market. A restaurant inspired by the
:38:44. > :38:51.street food of south-east Asia in the heart of London's Chinatown.
:38:52. > :38:58.Good morning Speech and Joe. I am Peter Lloyd, the executive chef. We
:38:59. > :39:04.have a busy lunch with 80 covers, so a challenge. Let's crack on.
:39:05. > :39:10.Joe's dish is grilled rib-eye steak in a soy marinade, served with
:39:11. > :39:15.garlic and sesame wilted bok choi and a coriander dressing.
:39:16. > :39:22.Joe, have you cooked steak before? Not with these ingredients and
:39:23. > :39:27.Joe, have you cooked steak before? for 80 people! All different types
:39:28. > :39:32.of steak to be cooked medium, well done, rare. I will do my best.
:39:33. > :39:36.We are going to be rushing it with the marinade. When we turn it over
:39:37. > :39:41.it gives a beautiful crossbar mark. When it turns over, I want you
:39:42. > :39:47.basting it again. There we have the beautiful bar mark. I don't want to
:39:48. > :39:51.see tram lines but countries-cross. Confusing.
:39:52. > :39:59.Marinade the steaks twice on both sides. It smells good. I'm hungry! I
:40:00. > :40:04.want them to rest for two to three minutes. It makes it more tender for
:40:05. > :40:11.when the customer eats it. We want a nice line of the bok choi. Cut the
:40:12. > :40:18.steak into slices, put it on to the plate like so. A nice line straight
:40:19. > :40:23.down the middle. The main bit to get wrong is not cooking the steak
:40:24. > :40:27.properly. You have to make sure it is cooked to the way that the guest
:40:28. > :40:31.wants it. If they don't like it, they send it back. There is a lot of
:40:32. > :40:35.pressure on you today. OK.
:40:36. > :40:40.Speech is in charge of the Nonya seafood laksa. Finished with a
:40:41. > :40:44.coconut foam. So this is a hand-caught diver
:40:45. > :40:50.scallop. We have to prepare them today. Get the shell open with the
:40:51. > :40:54.knife, scraping it down to reveal where the scallop is. Then we can
:40:55. > :41:00.open the scallop. Then pull it up and around. That is
:41:01. > :41:11.what I want ready for the laksa. So you are 20 of these to prepare. I
:41:12. > :41:23.am trusting you to do this. Argh! Wow! Look at that! Well done.
:41:24. > :41:29.So, with the fish we have halibut, the diver scallop and a tiger prawn.
:41:30. > :41:33.Don't shake the pan to start off with. I want caramelisation on
:41:34. > :41:38.there. While that is cooking heat up the laksa broth. Noodles into the
:41:39. > :41:47.boiling water. Put it in the oven. That cooks for a minute. Pour it
:41:48. > :41:54.over the laksa. Then we put in the fish, the scallop, the halibut and
:41:55. > :41:57.the prawn like so. We have mint, Thai basil, coriander and coconut
:41:58. > :42:00.foam. Then we are going to finish it off
:42:01. > :42:06.like so. Then we are going to finish it off
:42:07. > :42:10.That is exactly what I need you to recreate for lunch service.
:42:11. > :42:11.That is exactly what I need you to be straightforward with one but with
:42:12. > :42:20.the service, it will be all the service, it will be all about
:42:21. > :42:24.co-ordination, with the numbers OK? You can see if Speech and the others
:42:25. > :42:28.survive the experience in about 20 minutes or so. Still to come this
:42:29. > :42:31.morning on Saturday Kitchen Live. The Two Greedy Italians are touring
:42:32. > :42:33.Italy cooking the food of their childhoods. Gennaro is treating
:42:34. > :42:37.Antonio to ricotta dumplings in tomato sauce. Just like his mamma
:42:38. > :42:39.used to make! It may be the Eurovision Song Contest tonight but
:42:40. > :42:45.there's an even bigger EGGs-travaganza here on BBC 1 first.
:42:46. > :42:56.Yes it's the Saturday kitchen omelette challenge. Will we be
:42:57. > :42:59.offering our CONGRATULATIONS to Ken Hom for finally making a decent
:43:00. > :43:03.omelette? Or will Nathan face his own personal WATERLOO and end up in
:43:04. > :43:05.the bin. Either way we'll be MAKING OUR MINDs UP, live, a little later
:43:06. > :43:10.on. ALL SPEAK AT ONCE
:43:11. > :43:12.Yeah! And will Ricky be facing food heaven, mint stuffed lamb with
:43:13. > :43:15.Boulangere potatoes and mint sauce? Or food hell, coriander marinated
:43:16. > :43:19.chicken with coconut and coriander salad? So let's cook our next recipe
:43:20. > :43:27.and the woks are out which can mean only one thing. Ken Hom's here! So
:43:28. > :43:33.what are you making Ken? Well, it is a Thai squid dish with chillies. I
:43:34. > :43:41.start you working on the peas. You want me to pod them, all, then?
:43:42. > :43:47.Thanks, Ken! The squid, I am simply opening it up like this.
:43:48. > :43:52.I think people find squid really difficult to work with but it isn't.
:43:53. > :43:55.It is a fast food to cook. It can be really delicious if you don't
:43:56. > :44:00.overcook it. Is it both the preparation and the
:44:01. > :44:04.cooking? Yes. People make a mistake the first time
:44:05. > :44:10.that they cook it and never make it again? Right. But people think it
:44:11. > :44:15.gooey and slimy but once you learn how to cook the squid, it is
:44:16. > :44:21.wonderful. We have a technique used in China, Asia, and in Thailand, you
:44:22. > :44:26.score the squid a little bit on each side. It make it is tender and gives
:44:27. > :44:31.it a nice shape. So we have Ricky on the show. You
:44:32. > :44:37.know what the Kaiser Chiefs are, you did know of them before? No, I never
:44:38. > :44:48.had heard of them. Were you a modern, a rocker or a...
:44:49. > :44:54.? I was a hippy. A hippy? ! Well, my first series
:44:55. > :44:57.went out 30 years ago. Can you believe that.
:44:58. > :45:02.What was it like? It was frightening. I was traumatised. You
:45:03. > :45:07.have to remember doing television was different from now. You had to
:45:08. > :45:11.receipt how many tablespoons of this and how much this weighs. I never
:45:12. > :45:18.cooked like that. As you know... But chefs don't.
:45:19. > :45:31.No. I taught chefs, so it was a very difficult process for me to do it.
:45:32. > :45:37.And you had to look to the camera, I would tell the chefs, pay attention
:45:38. > :45:41.to what I am doing here! It has been such a busy career for you. You have
:45:42. > :45:45.restaurants opening up all over the world.
:45:46. > :45:49.Well... More or less. How is the place in Brazil doing? It is doing
:45:50. > :45:53.well. We are getting bookings for during the World Cup. We are
:45:54. > :45:57.thrilled with it. We have had a lot of good critics about the food. It
:45:58. > :46:01.is very, very different. Especially for the Brazilians, who are not used
:46:02. > :46:05.to Asian food like people here in this country.
:46:06. > :46:14.So the World Cup is coming in four weeks? It is close! Is the Stadium
:46:15. > :46:19.built yet? Well... The main stadiums are all ready. But I think that they
:46:20. > :46:22.are just getting bad press. I am confident.
:46:23. > :46:27.Now Brazil has a huge Japanese community? Our chefs are Japanese.
:46:28. > :46:33.They are really good. Brazil has over 1 million Japanese
:46:34. > :46:39.living in Brazil. The largest Japanese population outside of
:46:40. > :46:43.Japan. Can you imagine that? I didn't know that.
:46:44. > :46:49.It is amazing. So the Brazilians know sushi but not
:46:50. > :46:53.other Asian foods. They are discovering Chinese and Vietnamees
:46:54. > :46:59.and Thai for the first time. They love Thai. And Brazilians don't eat
:47:00. > :47:03.spicy food, so we are converting them to the dark side. Not like
:47:04. > :47:07.people in this country. Boy, the people in this country love spicy
:47:08. > :47:12.foods! We have a fair amount of chillies going in here.
:47:13. > :47:15.Yes, this is what I am making. I am chopping up shallots with garlic as
:47:16. > :47:21.well. And the thing is when I try to tell
:47:22. > :47:31.a lot of people who are cooking this kind of cuisine as well, is don't
:47:32. > :47:36.chop the ingrowned yentas too fine, not only will it burn but it loses
:47:37. > :47:40.the texture that is important. The chillies here are fantastic --
:47:41. > :47:47.ingredients. Here are the Thai chillies.
:47:48. > :47:52.These are for the corn. So we are leaving the seeds if for
:47:53. > :48:00.these ones? Yes. We want everybody in the audience to gasp! These are
:48:01. > :48:12.the little chillies. The Australians call them Scuds, as they are like
:48:13. > :48:20.Scud missiles! Now, we have Thai basil? Yes.
:48:21. > :48:25.There is a more aniseedy flavour it is more powerful. So you have to get
:48:26. > :48:30.this hot. Always get the wok really hot before adding the oil. We are
:48:31. > :48:36.adding a little bit of oil and then adding the aromatics.
:48:37. > :48:48.Will we see more Ken Hom books? Well, some publishers are trying to
:48:49. > :48:53.get me to write my memoirs, exposing food! I am open to that.
:48:54. > :49:00.It will be an interesting chapter, you and the hippies! Well, we will
:49:01. > :49:07.not go into that. I would get into trouble. You want to stir-fry that
:49:08. > :49:11.quickly over incredibly hot heat to get the wonderful grilled smoky
:49:12. > :49:16.flavour. You want to finish that off with a little bit of salt and pepper
:49:17. > :49:26.with fish sauce and the lovely peas for the colour.
:49:27. > :49:31.And the sweetcorn is cooked separately.
:49:32. > :49:35.And the oyster sauce, with a little pinch of sugar, why, because of all
:49:36. > :49:40.of the chillies. How do you make oyster sauce? It is
:49:41. > :49:45.oysters that are stewed. It is a long process. A man
:49:46. > :49:51.discovered it when he left the oysters in the wok. When he went
:49:52. > :50:00.away and then came back, the whole thing had turned into a sauce.
:50:01. > :50:12.How long for? A few hours! He founded a billion dollar company!
:50:13. > :50:19.Then we have the chillies and the basil in.
:50:20. > :50:26.So, they are fermented oysters? Yes. OK, now, everyone here will be
:50:27. > :50:32.coughing, like you. The chillies and then the corn. All it needs is salt
:50:33. > :50:39.and pepper. You are going to put sugar in here? Yes a little bit. So
:50:40. > :50:41.with the caramelisation is needed. It adds a little flavour to add in
:50:42. > :50:48.here. That is it.
:50:49. > :50:53.I discovered this when I was filming with Ching. This little lady took
:50:54. > :50:58.the corn and stir-fried it in seconds. It was wonderful.
:50:59. > :51:02.So in there is salt, pepper, sugar, chilli, nothing else? No. As simple
:51:03. > :51:10.as that. Where is this going? Oh, yes, if it
:51:11. > :51:18.gets a little dry, add some stock. That keep it is moist.
:51:19. > :51:21.You are treating this old codger very well.
:51:22. > :51:28.OK, we put the corn in here. Lovely. Look at that.
:51:29. > :51:33.And I love the combinations of the fermented flavours of the fish
:51:34. > :51:42.sauce, the spiciness of the chillies, the garlic, you can just
:51:43. > :51:49.smell that... It smells of Thailand. Is this one from China? One dish
:51:50. > :51:54.from China, one dish from Thailand? Exactly. Two different spicy
:51:55. > :51:58.spiciness which I know that people love.
:51:59. > :52:08.There you go. Tell us what it is again? It is stir-fried squid with
:52:09. > :52:17.chilli and basil. From Ken, the Hippy! Now there is a
:52:18. > :52:23.vision. You get to dive into this and tell
:52:24. > :52:25.us what you think of this. This looks plain but they have a
:52:26. > :52:29.kick. It will wake you up.
:52:30. > :52:40.Hmm. They are fantastic.
:52:41. > :52:57.It takes literally minutes. Can you do that with cuttle fish?
:52:58. > :53:01.Yes! Don't tell him too much! Right, we need some wine to go with this.
:53:02. > :53:03.Our expert, Susie Barrie has been to Newmarket in Suffolk this week. But
:53:04. > :53:11.what did she choose what did she choose to go with Ken's
:53:12. > :53:15.spicy seafood stir-fry? Ken's colourful Chinese feast of stir
:53:16. > :53:22.Fridayed squid and sweetcorn is bursting with oriental flavour. It
:53:23. > :53:27.comes as no surprise, that you need something highly aromatic to drink
:53:28. > :53:35.with it. One thing that springs to mind is this Torrontes. But it is a
:53:36. > :53:39.dry wine. As the chilli in the dish packs a punch, we ideally need
:53:40. > :53:44.something with a bit of sweetness. So I am going for another grape
:53:45. > :53:52.variety that works brilliantly with Asian food, it is of course
:53:53. > :54:04.Riesling. It is the off-dry Eclipse Riesling 2012 from Germany.
:54:05. > :54:09.The home from home Riesling here is from Germany. The difference when it
:54:10. > :54:18.is grown in new world countries, as this one is, like Chili, means that
:54:19. > :54:22.they are more limey, it makes them ideal for dishes like Ken's. The
:54:23. > :54:27.fresh limes are jumping out of the glass. So we need a wine to cope
:54:28. > :54:31.with the heat of the dish. That mean as combination of refreshing
:54:32. > :54:36.acidity, a touch of sweetness and lots of ripe fruit. All of which the
:54:37. > :54:40.wine has. There are credit Rick flavours in the glass to work well
:54:41. > :54:46.with the green elements of the dish, the Thai basil and the peas. And
:54:47. > :54:51.then finally, it is a lifting and refreshing wine, that means it will
:54:52. > :54:57.not overwhelm the tender squid. So, Ken it is a glass of Riesling today,
:54:58. > :55:04.for your sensational stir-fried squid. Cheers! Cheers indeed. It is
:55:05. > :55:09.disappearing rapidly. The sweetcorn are fantastic.
:55:10. > :55:15.What do you think of the wine? Am not crazy about Riesling but this is
:55:16. > :55:22.nice as it is fruity. So, the German wine, Riesling, not
:55:23. > :55:25.so much but this, yes? Yes. I think that this compliments it
:55:26. > :55:31.very well. She knows her stuff. It is a lit bit
:55:32. > :55:36.of a fire fire-extinguisher as well. I told you it is hot! Right, let's
:55:37. > :55:39.get back to Celebrity Masterchef where the teams are helping out with
:55:40. > :55:50.lunch service at two top London restaurants. Let the carnage, sorry
:55:51. > :55:55.cooking, begin! Take a look. It's mid-day. Over at Canary Wharf, for
:55:56. > :55:59.Les and Matthew, it is time for service.
:56:00. > :56:07.Listen up, two venison and three lamb. How long do you need, please,
:56:08. > :56:13.it is just you two guys? Five minutes, chef. Brilliant, five
:56:14. > :56:20.minutes, everyone on the passe. It is crucial that Les's venison and
:56:21. > :56:31.Matthew's lamb dishes are ready at the same time.
:56:32. > :56:35.One minute, Les, come on. Snow Matthew is nearly here. You did say
:56:36. > :56:41.five. Matthew is here, Les. Come on, let's
:56:42. > :56:46.go. It is your first check. I have nothing here. It is not good enough.
:56:47. > :56:52.It will be another five minutes. Sorry.
:56:53. > :57:04.This will be ruined. Quick, quick, quick! It is too much sauce. You
:57:05. > :57:08.have to replate. OK.
:57:09. > :57:12.We have to go. That was slow. You can tell it has not been done by
:57:13. > :57:19.a chef, however the meat was cooked perfectly.
:57:20. > :57:28.Over in Chinatown, the service is about to start for Speech and Joe.
:57:29. > :57:35.OK, boys and girls are we ready? Check-on, one laksa, one rib-eye,
:57:36. > :57:40.check on. Yes, chef. Let's get the first ones right. If
:57:41. > :57:45.we get it wrong now, it will be wrong later.
:57:46. > :57:50.Just be more delicate when you take the fish out. I don't want to see it
:57:51. > :57:53.break up on you. Nice colour on the fish. Beautiful presentation.
:57:54. > :57:57.break up on you. Nice colour on the it like that for the rest of the
:57:58. > :58:01.service, it will be great. Yes, chef. It feels good. I have to keep
:58:02. > :58:06.it like that. It is the start of service but
:58:07. > :58:10.showing really good signs. Joe, how long for the rib-eye now? Two
:58:11. > :58:19.minutes. Joe, let's make sure that the bok
:58:20. > :58:30.choi is a nice line. OK, this can go.
:58:31. > :58:35.Service, please. Rib-eye, well done. Goo girl, two at the same time.
:58:36. > :58:39.Great job, Speech. This is really good. Thank you, chef.
:58:40. > :58:46.I ordered the laksa, it is a rich flavour. I enjoyed it very much.
:58:47. > :58:51.Back at Canary Wharf, Les has more orders than he can handle.
:58:52. > :58:59.Four venison. Can orders than he can handle.
:59:00. > :59:04.please. Yes, chef. Matthew continues to impress.
:59:05. > :59:08.Matthew, the lamb is superb. Well done.
:59:09. > :59:13.Thank you, chef. All right, Les. We are banging it
:59:14. > :59:17.now. Six coming up. Two more on order.
:59:18. > :59:24.Les is juggling eight orders of venison.
:59:25. > :59:31.I think that I need a hand, chef. That was tough. It all came at once.
:59:32. > :59:41.I was thinking we will get two out, then have another four 12 minutes
:59:42. > :59:44.later but... OK, let's go. A new order.
:59:45. > :59:50.There you go, chef. Very good. Matthew. A really good
:59:51. > :00:01.service from you. That is much better, mate. Let's
:00:02. > :00:10.sauce it and send it. Much better. Les, again, not one plate made it on
:00:11. > :00:13.time. Really? Not one. OK, guys thank you very much. The
:00:14. > :00:18.service is over. It is the first time in a professional kitchen. We
:00:19. > :00:22.service is over. It is the first are doing big numbers down here. It
:00:23. > :00:27.is a big wake-up call. Les panicked. He certainly was slammed. He was
:00:28. > :00:32.behind on every table. But saying that everything was cooked. Cooked
:00:33. > :00:38.perfectly. I thought Matthew did a great job. He has been composed,
:00:39. > :00:40.writing notes. The timing was good. Everything was spot on. I did not
:00:41. > :00:44.have to get involved. Everything was spot on. I did not
:00:45. > :00:48.Back in Chinatown, the restaurant is at capacity.
:00:49. > :00:53.We are reaching peak now. That was the warm up, this is the real deal
:00:54. > :00:59.now, yes? Yes, chef. Joe! I don't know what is happening.
:01:00. > :01:04.You are giving me a medium rare? Yes.
:01:05. > :01:09.After that, two mediums and one medium rare. That is four steaks all
:01:10. > :01:15.together. Yes, chef. Joe, what is next? I am not trying
:01:16. > :01:20.to be arrogant but if you don't answer me, I don't know you have
:01:21. > :01:25.heard me. Sorry, chef. Give me a time on the two rib-eyes
:01:26. > :01:30.well done. Two minutes, chef.
:01:31. > :01:34.You always say two minutes. I need the truth. OK, maybe four.
:01:35. > :01:40.Two well donees? I'm not sure. No, it is not.
:01:41. > :01:42.Joe, that has been on 20 minutes for the two well donees. We should be
:01:43. > :01:49.seeing them now, yeah? Yes. the two well donees. We should be
:01:50. > :01:53.As Joe struggles to cook the steaks to order, the customers are being
:01:54. > :02:05.kept waiting. Oh! Joe, you are currently running
:02:06. > :02:10.at 28 minutes for two rib-eyes! Joe, we got there in the end. It was a
:02:11. > :02:16.struggle. Let's go. It has been over half an hour. Send apologies.
:02:17. > :02:24.Please, don't tell me more mistakes. The last order. One laksa, one
:02:25. > :02:33.rib-eye. Yes, chef. Speech, I am impressed. You are
:02:34. > :02:40.doing a great job. Thank you, chef. Ready to go. Hallelujah, Joe, we did
:02:41. > :02:45.it! Thank you, chef. It makes a difference when you get
:02:46. > :02:49.it right. It was a roller-coaster. Joe struggled and was all over the
:02:50. > :02:54.place. He lost his co-ordination. On what looked like a simple dish, it
:02:55. > :02:55.seemed a lot for him to engage with. Overall, Speech impressed me the
:02:56. > :03:00.most. Overall, Speech impressed me the
:03:01. > :03:04.important. Consistently she delivered the better food.
:03:05. > :03:08.Service may be over but there is no let-up for the celebrities.
:03:09. > :03:10.Service may be over but there is no return to MasterChef rids.
:03:11. > :03:19.Service may be over but there is no Next week the celebrities are back
:03:20. > :03:31.Service may be over but there is no in the MasterChef HQ.
:03:32. > :03:35.It'll be time to eliminate one of them from the competition. Right,
:03:36. > :03:38.it's time to answer a few of your foodie questions. Each caller will
:03:39. > :03:43.also help us decide what Ricky will be eating at the end of the show. So
:03:44. > :03:46.who do we have first on the line? Can I have a recipe for fried rice
:03:47. > :03:52.and chicken and prawn. So, rice, cooked cold. I think you
:03:53. > :03:57.should have the chicken finally diced and uncooked prawns finally
:03:58. > :04:02.diced. It will cook fast. Heat up the wok. Add oil and garlic.
:04:03. > :04:09.Groundnut oil? Yes. Get it hot. Throw in the rice. Salt
:04:10. > :04:13.and pepper. Drizzled with sesame oil and eggs, chicken, just throw the
:04:14. > :04:19.whole thing in. And cook it quickly? Yes.
:04:20. > :04:26.What dish would you like to see, food heaven or food hell? Heaven.
:04:27. > :04:33.Judith from Manchester, are you there? She has gone. Hello, I am
:04:34. > :04:38.here. What question do you have for us?
:04:39. > :04:45.Yes, I'm here. Can you hear me. What is the question? I have two
:04:46. > :04:52.pieces of plaice. Is there anything I can do with them? Get yourself an
:04:53. > :05:02.onion. A nice big dish to hold bust both of the fish. Put sliced onions
:05:03. > :05:06.in the tray. Put the fish on top. Pour in cider, West Country,
:05:07. > :05:13.obviously. Put it through the oven. While it is cooking get butter, add
:05:14. > :05:19.anchovies, herbs from the garden or whatever you can get hold of. When
:05:20. > :05:24.it is cooked, about 15 to 20 minutes, add the butter, put it back
:05:25. > :05:27.in, by the time the butter has melted, put it on the table and eat
:05:28. > :05:31.away. Sounds great that one.
:05:32. > :05:35.What dish would you like to see at the end of the show? Definitely,
:05:36. > :05:40.heaven. Janine, what is your question for
:05:41. > :05:43.us? I would like to speak to Ken, please.
:05:44. > :05:52.Everybody does. Fire away. I would like to know how to cook
:05:53. > :05:58.liver. Well, it depends on the size. Never overcook it. If you are
:05:59. > :06:04.stir-frying it, get the wok hot. Add oil and ginger into the oil. Fry it
:06:05. > :06:12.really hot until it is just coated on the outside. Add some Sichuan
:06:13. > :06:18.peppercorn, or chillies, flakes if you like, that is perfect.
:06:19. > :06:22.Would it be chicken liver or calves liver? Any. But cut it into small
:06:23. > :06:28.strips. What dish would you like to see?
:06:29. > :06:34.Heaven, please. Are you paying these people? They are all your friends!
:06:35. > :06:42.Amanda from Hertfordshire, are you there? I am, what.
:06:43. > :06:46.What is your question, please? I have a question for Ken Hom.
:06:47. > :06:51.I have a duck in my freezer, I would like to know how to cook it
:06:52. > :06:57.Chinese-style. This is complicated.
:06:58. > :07:03.That you out the duck. Rub it with salt and five spice powder. Let it
:07:04. > :07:08.stay overnight in the fridge. The next day steam it. It will take
:07:09. > :07:15.about an hour-and-a-half to steam it. Let it cool again. Then before
:07:16. > :07:19.you serve it, fry it in very hot oil until it is crispy.
:07:20. > :07:24.What about the bicycle pump thing? That is for Peking duck. That is
:07:25. > :07:30.different. This is more simple. There you go, I have been told. What
:07:31. > :07:34.would you like to see at the end of the show, food heaven or food hell?
:07:35. > :07:38.Definitely food heaven. Gary from Essex, what is your
:07:39. > :07:43.question for us? I would like to ask Ken, I have green aubergines. I want
:07:44. > :07:49.to know what to do with them how do they differ from the purple variety?
:07:50. > :07:53.That is the Thai aubergine. Use them in curries. Cook them with the curry
:07:54. > :07:57.and I have seen them, I eat them a lot in Thailand. I use them when
:07:58. > :08:01.cooking in Thailand. They are delicious. They are different from
:08:02. > :08:04.the aubergines that we know. They don't son up the oil or the
:08:05. > :08:13.moisture. So they are popped in the curry for
:08:14. > :08:19.what? Until they are soft and done. About five minutes? Yes.
:08:20. > :08:37.What dish would you like to see at the end of the show? Well, I am
:08:38. > :08:40.vegetarian, so not really fussed. It's time for the Omelette
:08:41. > :08:44.Challenge. Paul Rankin is still sat in the middle of our pan with 17.52
:08:45. > :08:48.seconds. It's a miss match today if ever I saw one! Nathan, you're in
:08:49. > :08:55.third with 18.88 and Ken is on the handle of the pan with 1 minute and
:08:56. > :09:01.8 seconds! Nathan can you go faster? Now, as it is the Eurovision, we are
:09:02. > :09:08.getting you in the mood with a change to the usual Omelette
:09:09. > :09:21.Challenge music... I don't know how this is going to go down?
:09:22. > :09:38.MUSIC: Bucks Fizz singing Making Your Mind
:09:39. > :09:43.Up. I think Eurovision may be nona
:09:44. > :09:49.minute! You need a wok, don't you? Yes.
:09:50. > :09:54.. It's heat. # You're making your mind up! We are
:09:55. > :10:00.running out of music in a minute! I will not serve it raw.
:10:01. > :10:05.I know you watch the Eurovision Song Contest? Yes, with a lot of wine!
:10:06. > :10:10.You have to watch it tonight, there is a guy going around in a hamster
:10:11. > :10:13.wheel. It is proper tripped out. Fantastic.
:10:14. > :10:22.Really? Yeah. It is still playing the music!
:10:23. > :10:24.# Making your mind up! APPLAUSE
:10:25. > :10:32.Don't applaud it. I have only three minutes to make my dish now at the
:10:33. > :10:37.end of the show! Well, it is definitely cooked.
:10:38. > :10:42.Chef, that is pretty good, that. Not bad, is it.
:10:43. > :10:48.He's been practising. Do you think you beat your time of
:10:49. > :10:56.one hour and three seconds? I hope so.
:10:57. > :11:05.You did it... In 1. 14. 72. You didn't.
:11:06. > :11:10.Nathan? Did you beat your time? I don't know.
:11:11. > :11:30.You did it in 20. 36. However, both of you are going in here! So
:11:31. > :11:32.You did it in 20. 36. However, both Ricky get his food heaven, mint
:11:33. > :11:35.stuffed lamb with Boulangere potatoes and mint sauce? Or his
:11:36. > :11:38.hell, coriander marinated chicken with coriander and coconut salad?
:11:39. > :11:41.Nathan and Ken will make their choices whilst we hook up with those
:11:42. > :11:44.two greedy Italians, Antonio Carluccio and Gennaro Contaldo.
:11:45. > :11:48.Today, Gennaro is cooking Antonio a dish that his mother used to make
:11:49. > :12:01.for him when he was a little boy. It brings a tear to his eye! Enjoy
:12:02. > :12:14.this. Great stuff! This particular dish brings a lot of memories back.
:12:15. > :12:26.This is Ricotta dumpling. . This brings back nice memories.
:12:27. > :12:34.So, first I have the flour. That is 200 grams. Then 220 grams of
:12:35. > :12:44.Ricotta. Tell me when... OK. Then only use the yolk of the egg.
:12:45. > :12:47.One, two, three. Now with the Rick Otto, pass me a
:12:48. > :12:52.fork, please. Here.
:12:53. > :13:07.That is good. Now I mix it a little bit. The eggs all together.
:13:08. > :13:09.That is good. Now I mix it a little -- Ricotta. Then 20
:13:10. > :13:13.That is good. Now I mix it a little parmesan and a touch of nutmeg, a
:13:14. > :13:20.pinch of salt and pepper and the parmesan and a touch of nutmeg, a
:13:21. > :13:21.tool, your hands. Very delicately.
:13:22. > :13:36.You can see that Very delicately.
:13:37. > :13:45.It is such an easy dish to make. That's it. Very nice.
:13:46. > :13:51.That's enough. That's enough. Then a little flour on top.
:13:52. > :13:57.Gnocchi. And let me show you how quick is the
:13:58. > :14:06.sauce. Two tins of tomato. Three cloves of garlic. One chillies and a
:14:07. > :14:12.bunch of basil. Very finally chopped? Roughly
:14:13. > :14:18.chopped, Antonio. Have you done the chilli? Yes, it is here.
:14:19. > :14:23.The frying pan is hot with olive oil. Lovely and hot. Now I put in
:14:24. > :14:34.the garlic and the chilli. It is in a flash. Quick. Then the sauce, the
:14:35. > :14:41.tomatoes. Come on. Now, it will cook for about
:14:42. > :14:47.three to four minutes, the gnocchi in the boiling water.
:14:48. > :14:56.Then I chop the basil roughly. Shall I grate the parmesan for you.
:14:57. > :15:07.The smell is very good, Gennaro. You are shocked? Yes.
:15:08. > :15:13.The smell, Antonio, I close my eyes, I can see my mum, I can see my
:15:14. > :15:17.sister and me running around. Even the cats and the dog.
:15:18. > :15:21.My goodness. You have tears in your eyes.
:15:22. > :15:29.I do. It is very touching.
:15:30. > :15:33.It is not tears, it is a joy. My little babies, they start to come
:15:34. > :15:41.up. Every single one. It is also done
:15:42. > :15:58.with the potato. I have never had it this way before.
:15:59. > :16:06.I want to taste one. And now with the parmesan.
:16:07. > :16:10.Hmm I can understand that you remember your mother with that.
:16:11. > :16:15.The smell and the flavour, a pleasure.
:16:16. > :16:23.Hmm. Cooking for the family was the most important thing in the world
:16:24. > :16:33.for our mothers. But in the 1950s, Italy got richer.
:16:34. > :16:38.Many housewives went to work in the factories. And working mamas have no
:16:39. > :16:45.time to make the tortellini. Then in the '60s, a clever baker's
:16:46. > :16:53.son from Verona, invented a machine to mass produce the little parcels
:16:54. > :17:00.of love. Now, he is very famous, and a
:17:01. > :17:27.millionaire! We went to see one of his factories.
:17:28. > :17:32.They use 800,000 eggs a day. But I am sceptical about the end results.
:17:33. > :17:39.I want to see it and taste it. In the old days, Mr Rana delivered
:17:40. > :17:43.the pasta on a Little Mo pend. He is now the biggest fresh pasta producer
:17:44. > :17:47.in Europe. I am happy to present and to
:17:48. > :18:10.introduce to you, Giovanni Rana! Now, maybe if you are hungry, we can
:18:11. > :18:16.go to taste. . I am hungry.
:18:17. > :18:25.Me too! I put my hands up, Mr Rana is cooking? Of course! Senor Rana
:18:26. > :18:31.has a chain of 21 restaurants serving his fresh pasta. Now,
:18:32. > :18:42.tortellini has become a cheap quick lunch.
:18:43. > :19:00.But the proof is in the tasting. The pasta is remarkably good. The
:19:01. > :19:03.difference between this and the hand-made, is the love that is
:19:04. > :19:09.missing. I think that they are OK but I still
:19:10. > :19:13.prefer those you make at home. Nowadays, fast food places are
:19:14. > :19:23.springing up all over Italy, could this be the beginning of the end for
:19:24. > :19:27.mama's cooking? We'll have more from Gennaro and Antonio on next week's
:19:28. > :19:30.show. Right, it's time to find out whether Ricky is facing either food
:19:31. > :19:34.heaven or food hell. Your food heaven would be mint which I'll use
:19:35. > :19:36.to stuff a shoulder of lamb along with hazelnuts, lemon zest and
:19:37. > :19:40.breadcrumbs. It's roasted and served with Boulangere potatoes and mint
:19:41. > :19:42.sauce. Or you could be facing your food hell, coriander. I'll marinate
:19:43. > :19:45.a spatch-cocked chicken in coriander, yoghurt and spices. It's
:19:46. > :19:48.griddled and finished in the oven then served with a coconut and
:19:49. > :19:57.coriander salad. What do you think you're getting? Nathan has stuck by
:19:58. > :20:10.you and chosen the mint. Ken, lice the onions nice and --
:20:11. > :20:16.slice the onions nice and thin. What can I do? Get some oil and
:20:17. > :20:24.stick about two tablespoons in here. Is that too much? Perfect.
:20:25. > :20:30.So we slice the onions up. You are quicker than me at that.
:20:31. > :20:35.I would need to be. It took ages doing an omelette earlier. We have
:20:36. > :20:40.to be really quick now! Now, ideally cook them until coloured and soft. A
:20:41. > :20:43.couple of minutes. We are making a stuffing.
:20:44. > :20:46.I leave you to do that. Just that.
:20:47. > :20:51.That is great. Then throw in the cooled ones. That
:20:52. > :20:57.is what we need. A little garlic. And then for the stuffing we have
:20:58. > :21:10.hazelnuts, lemon, the mint, the breadcrumbs and a little bit of mint
:21:11. > :21:15.here and lamb mince. So, as a northern lad, did you do
:21:16. > :21:19.home economics at school? I never did.
:21:20. > :21:23.They had finished by then, had they? Well, I am not that young. But no,
:21:24. > :21:27.never. When
:21:28. > :21:30.never. your own, you have to learn what to
:21:31. > :21:39.do. I lived with a guy called Tim, he got me going on that.
:21:40. > :21:43.There is the minced lamb. And some lemon like that.
:21:44. > :21:48.Lots of lemon. So the garlic and everything are in there.
:21:49. > :21:53.Go the guys are making the Boulangere potatoes.
:21:54. > :21:56.He is not using that thing? My friend Neil took his finger off with
:21:57. > :22:05.that. They are OK, ideally you want to use
:22:06. > :22:13.a guard. We don't have that. That is an interesting-shaped
:22:14. > :22:17.potato, Nathan? I know. So what about this? That is the
:22:18. > :22:21.shoulder of lamb. I do a shoulder of lamb, a Greek
:22:22. > :22:26.thing. This is what we are doing here. All
:22:27. > :22:30.of the juices fall down on to the potatoes. What you do is get the
:22:31. > :22:33.stuffing and put it in there. That is why you need the onions cold. So
:22:34. > :22:39.season it up. Me? ! With what, salt and pepper?
:22:40. > :22:47.Yes. I am bad with salt, you know. I love
:22:48. > :22:50.it. Then roll it up so it is nice and
:22:51. > :22:57.tight. . Do you use string now? Yes.
:22:58. > :23:44.You can do this. No! Under with the string and just
:23:45. > :23:49.pull it. No, I have lost it.
:23:50. > :23:57.Already? Yes. Right, underneath. Oh, yeah, then
:23:58. > :24:12.like that and just pull. Sorted.
:24:13. > :24:21.So for those people tuning in, the album? Education, Education,
:24:22. > :24:28.Education, War, it was number one for two weeks.
:24:29. > :24:32.We were up against Sam Bailey, she tweeted us when we knocked her off.
:24:33. > :24:34.Thanks for that. But, the Kaiser Chiefs are back to
:24:35. > :24:40.their old form. It is like But, the Kaiser Chiefs are back to
:24:41. > :24:42.really. Every song it seems, that often when you listen to an album,
:24:43. > :24:47.you think it will sound fantastic in often when you listen to an album,
:24:48. > :24:52.a big arena. Was that the idea? Kind of. We always think about the crowd
:24:53. > :24:56.when we are writing. It is nice to be back. Nice to
:24:57. > :25:02.appreciate thing as bit more. It happened a little slower. I can sit
:25:03. > :25:07.back and enjoy it more. It was a whirlwind when it first started and
:25:08. > :25:10.all excited. It is even more exciting now as we have been given
:25:11. > :25:13.another shot. It is, fantastic. And well-deserved
:25:14. > :25:34.as well. Thank you.
:25:35. > :25:39.Now, the mint sauce, sugar, salt, mint and vinegar.
:25:40. > :25:44.That is it? Yep. Just cook it. And now there is the lamb. It cooked
:25:45. > :25:50.for a good two hours. It was put over the top of the potatoes. The
:25:51. > :25:54.idea with the potatoes on the bottom and the lamb on top without a tray.
:25:55. > :26:02.So when you take the string off, all of the juices from the meat fall
:26:03. > :26:09.down on to the potatoes. These are classic Boulangere
:26:10. > :26:15.potatoes. They are named after a baker's oven. The bakers in France
:26:16. > :26:20.have these fantastic wood-fired ovens.
:26:21. > :26:25.As it is a shoulder of lamb you have to cook it for a decent amount of
:26:26. > :26:32.time. It does not work with a leg of lamb. Now that goes on a plate.
:26:33. > :26:39.Can I have the other one to take home with me? Absolutely.
:26:40. > :26:44.I will stuff it on the back of my bike.
:26:45. > :26:48.And this with the lovely potatoes. It is good home-cooked food.
:26:49. > :26:54.A little bit of that and fancy sauce to go with it.
:26:55. > :26:59.I will late Nathan do his Michelin star swizzle.
:27:00. > :27:07.That's the difference. That's the difference between a two
:27:08. > :27:13.and a one-star, that is. And the mint sauce.
:27:14. > :27:25.That is all you have to do. The mint sauce sits on there with that. That
:27:26. > :27:33.is it. Grab the irons, guys. Shall we just go for it? Go for it.
:27:34. > :27:39.I am not being polite. Susie has chosen a Carmenere Reserva
:27:40. > :27:47.to go with it. Tell us what you think? It is awful.
:27:48. > :27:52.Guys, you have to come down! I tell you what, get famous, step one, step
:27:53. > :27:56.two, get on this. It was worth doing The Voice.
:27:57. > :28:04.The shoulder of lamb is fantastic. Before you take a mouthful, tell us
:28:05. > :28:12.the name of the album? Education, Education, Education, War, out now.
:28:13. > :28:15.Well that's all from us today on Saturday Kitchen Live. Thanks to
:28:16. > :28:18.Nathan Outlaw, Ken Hom and Ricky Wilson. Cheers to Susie Barrie for
:28:19. > :28:21.the wine choices! All of today's recipes are on the website. Go to:
:28:22. > :28:31.bbc.co.uk/saturdaykitchen. We'll be back here at 10am next Saturday. You
:28:32. > :28:41.can enjoy more of our Best Bites tomorrow morning at 10am on BBC 2.
:28:42. > :28:45.Don't forget the Eurovision Song Contest with the GCSEer on the
:28:46. > :28:49.hamster wheel. You will nick that for the next concert.
:28:50. > :28:53.That is what you want. In the meantime, have a great day
:28:54. > :29:01.and enjoy the rest of your weekend. Bye for now!