:00:09. > :00:14.Good morning, it's back this machine here, the tandoor. Standby
:00:14. > :00:24.for 90 minutes of zizling food, cooked by some very special Indian
:00:24. > :00:38.
:00:38. > :00:42.chefs, with me. This is Saturday Welcome to the show. Cooking with
:00:42. > :00:46.us live in the studio are two great Indian chefs. To start with, the
:00:46. > :00:54.first Indian chef to win a Michelin star anywhere in the world, he
:00:54. > :01:01.still holds one for his flagship London restaurant, Bernstein, it is
:01:01. > :01:11.Atul Kochhar, and equally amazing for his restaurant Kate Spicer, it
:01:11. > :01:12.
:01:12. > :01:18.is my guests. On the menu is? Tandoori grey mullet with cep salad.
:01:18. > :01:24.The it is a feisty fish, it is strong and flavourful. Cooked in
:01:24. > :01:31.the tandoor as well? Fantastic. Following that, you are going to
:01:31. > :01:41.cook as well Cyrus? On the menu for me is creamy chicken tikka, and a
:01:41. > :01:42.
:01:43. > :01:47.sheek kebab with naan, stuff the ran with salad, raitha and salad.
:01:47. > :01:54.If you are printing this off make sure you have lots of paper in your
:01:54. > :02:00.printer, the recipe is long. Great things coming up from the archive,
:02:00. > :02:03.Rick Stein and The Great British Menu, and Keith Floyd. Our Blue
:02:03. > :02:09.Peter presenters have some of the hottest jobs on TV. There has been
:02:09. > :02:13.35 to date, this one has to be the best. He was the 31st, welcome to
:02:13. > :02:17.Saturday Saturday, Geithin Jones. Good to see you. I'm hobbling
:02:18. > :02:21.because I bust my foot. It was manly injury I hear, tripped on a
:02:21. > :02:26.needle or something. Thank you. Just because you are Mr Sportsman
:02:26. > :02:36.and all that. Are you any good at cooking? Not the best. I must admit.
:02:36. > :02:40.I think it is a patience thing. I love to barbecue. That is man thing.
:02:40. > :02:45.It is social. What do you think of the tandoor? It sounds fantastic,
:02:45. > :02:49.very excite today try that later on. You're not keen on spicy food are
:02:49. > :02:55.you? No, I just don't have the palate for it. I will give
:02:55. > :03:01.everything a go and try everything. Good job, because Cyrus's dish has
:03:01. > :03:04.everything in it! The naanwich. food heaven or hell forget get is
:03:04. > :03:09.something based on your favourite ingredient or nightmare ingredient,
:03:09. > :03:15.it is up to the studio guests. Food heaven, if you could pick anything,
:03:15. > :03:19.what would it be? I have a long list. I have gone for sardines, it
:03:19. > :03:23.is not something I have a lot, and you can do it in many different
:03:23. > :03:29.ways. It is what you have abroad and not in the UK, you probably
:03:29. > :03:32.can't get hold of them? I have it more abroad than at home,
:03:32. > :03:37.especially fresh on some seaside resort, that is my choice of heaven.
:03:37. > :03:43.We have fresh ones, not in a warming cupboard. What about food
:03:43. > :03:52.hell? I have gone for pork. I'm not a big fan of pork, I love my meat,
:03:52. > :03:57.I don't know what it is about pork, it is farmyard ory. Farmyardy?
:03:57. > :04:02.told me to say that. I have got something a little
:04:02. > :04:09.different for you there, choux pastry sardines, mixed together
:04:09. > :04:14.with feta cheese and mashed potato, deep fried and served with a salad.
:04:14. > :04:19.That sounds great. This is far, far better, farmhousey, you could face
:04:19. > :04:24.food hell pork, which is everybody else's idea of food heaven. Slow
:04:24. > :04:29.roast shoulder of pork with Bramley apple and cider sauce. The pork is
:04:29. > :04:35.scored and roasted for five hours, until it is lovely and tender, with
:04:35. > :04:39.crispy crackling on top, with apple cider sauce, creamy mashed potato,
:04:39. > :04:43.lots of butter and cream. Five hours, did you come in at 5.00am
:04:43. > :04:48.for me. I didn't, somebody else Z but the idea of that, the longer it
:04:48. > :04:53.goes in the oven the better it is. You can go in there overnight.
:04:53. > :04:57.Happy to be corrected. It cuts out the farmyard taste. Will you let
:04:57. > :05:01.that go! Let's meet the other guests. They are two Saturday
:05:01. > :05:07.Saturday viewers, Jill you were the one who wrote in, who have you
:05:07. > :05:14.brought with you? Gloria, sister- in-law. Any fans of Indian cooking?
:05:14. > :05:21.Definitely. I know you have been to these guy's restaurants? I have
:05:21. > :05:24.been to Atul's restaurant. good? Marvellous. Did you have an
:05:24. > :05:31.Indian cocktail. I didn't have a cocktail. He's dressed as if he
:05:31. > :05:34.came from bar, that or a snooker club! Any questions, fire away, you
:05:34. > :05:44.get to help decide what Gethin will be eating at the end of the show.
:05:44. > :05:57.
:05:57. > :06:02.If you want to contact the show I think it will be the pork. It is
:06:02. > :06:08.time to fire up in the tandoor, standing by is it the brilliant Mr
:06:08. > :06:12.Atul Kochhar. What is on the menu today? We are making tandoori grey
:06:12. > :06:17.mullet with cep salad. It is a great fish, and cep is coming in
:06:17. > :06:22.season, so I married the two. You have the tandoori oven going for me
:06:22. > :06:26.so I thought I would use it. This is sustainable fish? This has no
:06:26. > :06:33.risk on our environment. Plenty in there. The reason you have given it
:06:33. > :06:41.to me you want me to do something with it. Fillet it? Fillet it for
:06:41. > :06:45.me. This has been scaled, so it is easy to fillet. Two fillets on a
:06:45. > :06:50.round fish, insert the knife and slide the knife on the backbone.
:06:50. > :06:55.You are so smooth with that. fillet should come out like. That
:06:55. > :07:00.trim that off. Where does the dish originate from, a lot of Indian
:07:00. > :07:07.originate from, a lot of Indian cooking changes from north to south.
:07:07. > :07:11.? Tandoori is always north Indian. I will be sad and very sorry if I
:07:11. > :07:16.saw a tandoori fish coming from south India, these days everything
:07:16. > :07:20.is done. But this particular recipe is mainly created in Britain, I
:07:20. > :07:26.would say. Pretty much like chicken tikka
:07:26. > :07:34.masala. There isn't such a thing as tikka masala? There is chicken
:07:34. > :07:41.tikka, that was added by the British. I have salt, pepper and
:07:41. > :07:48.ginger garlic, you can do it with a paste or roughly bash it. Tandoori
:07:48. > :07:57.is a traditional method? It is a way of barbecuing food. It can be
:07:57. > :08:01.used for making breads and kebabs. And all manner of other things?
:08:01. > :08:04.it you get the temperature right I will show you later.
:08:04. > :08:07.You are just worrying about temperature sigh Russian I'm
:08:07. > :08:12.worrying about ingredients. He has thrown everything at me today,
:08:12. > :08:19.James wanted it that way, four recipes, all in one. I got some oil
:08:19. > :08:25.in here, and the spices which I'm putting in are coriander, coriander
:08:25. > :08:29.powder, crushed lightly, cumin, red chilli powder, black pepper and a
:08:29. > :08:35.pinch of gar ram masala. When it comes to the spices, they are in
:08:35. > :08:41.the cup poords in the glass jars, they have been - cupboards, in the
:08:41. > :08:45.glass jars, by the windowsills. say four years. But three months
:08:45. > :08:50.after opening you want new ones? The powered spices within a couple
:08:50. > :08:58.of months change it. There is no point, chol spices change within a
:08:58. > :09:05.year. I'm sure I'm saying this, my mum must be wondering what will
:09:05. > :09:14.happen to the black peppers she has kept since the 1940s!
:09:14. > :09:19.Lemon juice as well. Ground or whole spices? Whole and invest in a
:09:19. > :09:29.small blender, then you can make your own. I add yoghurt, oil, lemon
:09:29. > :09:32.
:09:32. > :09:42.and the spices. I'm just going to get my hands in for a minute. I
:09:42. > :09:55.
:09:55. > :09:58.Call this number if you have any questions or contact us on the
:09:58. > :10:02.website. These have been in for an hour, two
:10:02. > :10:07.hours, overnight. Half an hour is good enough for fish, if you can
:10:07. > :10:15.put it overnight, nothing like it. We have about four minutes to go,
:10:15. > :10:21.you probably want to get those in. Going straight in, you have cut the
:10:21. > :10:25.ceps. I'm just going to put in the skewer, in case people don't have
:10:25. > :10:32.tandoori ovens, I don't have one in my house, I don't know about Cyrus.
:10:32. > :10:37.I only keep them for unwanted neighbours.
:10:37. > :10:46.You can just do that, you looks a if you have come from a snooker
:10:46. > :10:55.club! He had enough practice last night. Potatoes on. It just goes on
:10:55. > :11:00.to hold the fish so it doesn't slip away or down. It goes in the hot
:11:00. > :11:04.tandoori oven. We have a gas tandoori, charcoal, you have both
:11:04. > :11:11.at your place? I have both. If you are looking at home on the barbecue,
:11:11. > :11:15.as you suggested, foil would work as well, it would be great. On a
:11:15. > :11:24.tray under the grill would be fantastic. I have to make a base to
:11:24. > :11:30.go on fish as we cook. Add butter, chat masala. Is that a
:11:30. > :11:36.blend of spices? It is a blend, the backbone is black salt, mint,
:11:36. > :11:43.coriander. But there is 17zifrpb spices, I'm not - 17 different
:11:43. > :11:50.spices, I'm not going to start war on it, best to buy one. To make the
:11:50. > :12:00.dressing for my mushrooms, I have some leaves.
:12:00. > :12:06.All I have to do is just add olive oil, these seeds, you know what
:12:06. > :12:13.they are. I have seen them before, they are used a lot in Indian
:12:13. > :12:20.cooking? Especially with fish. It works really well. And the
:12:21. > :12:29.predominant flavour is what? Caramseeds, in old English you call
:12:29. > :12:35.these as bishop's weed. I don't know what that means.
:12:35. > :12:41.No need to soak, you just put them straight in. Lemon thyme. Like a
:12:41. > :12:45.lot of things in Indian cooking there is antiSeptemberic properties
:12:45. > :12:54.in those? This has great digestive properties, for my dressing I have
:12:54. > :13:01.curry leaves. Garlic roughly chopped. Sugar, pepper, pitch of
:13:01. > :13:04.salt. It is difficult to get kaffir leaves fresh, but you can get them
:13:04. > :13:08.dried or frozen. The curry leaves? In London I don't think it is
:13:08. > :13:11.difficult. Everywhere else it is difficult to get them fresh, but
:13:11. > :13:20.you can get them dried or frozen which is really good. A little bit
:13:20. > :13:24.of lemon in there? That would be fantastic, chef. Explain to us this
:13:24. > :13:29.tandoor oven. Some never go out, the charcoal ones never go out, you
:13:29. > :13:35.keep stoking them up? Every morning when the chefs come to the kitchen.
:13:35. > :13:43.They would take out some of the ashes and then put new charcoal in.
:13:43. > :13:49.The heat of it is pretty intense. Can you pass me the basting mixture.
:13:49. > :13:55.Another minute, that's all. ? We're talking about the heat,
:13:55. > :14:03.this is 400 degrees centigrade, but they can go up? Easily. You can see
:14:03. > :14:08.how black the potato has gone in there. They do roast potato as well.
:14:08. > :14:18.We are done on the mushroom, straight into the dressing.
:14:18. > :14:23.These are fresh ceps, they are quite a bit of money, could you use
:14:23. > :14:28.field ones too? I had spent no money on the fish, so I had some
:14:28. > :14:35.budget left. You spent about �50 on them. You could use field mushrooms
:14:35. > :14:45.there, big ones, loads of flavour? Can I just use one of the trays
:14:45. > :15:00.
:15:00. > :15:05.here for the raw one. I will get a This is ready, you have to slide it
:15:06. > :15:09.slowly, it is very delicate. use different-sized skewers for
:15:09. > :15:19.different meats? Thin ones for fish, it is difficult otherwise. I will
:15:19. > :15:20.
:15:20. > :15:26.leave it here. It will get hot. Right, some more basting to do.
:15:26. > :15:30.will leave you to put the mushrooms on and I will do that.
:15:30. > :15:36.on and I will do that. Could you use this maranaide for
:15:36. > :15:41.meats as well? Absolutely. Chicken, meat, it works so well.
:15:41. > :15:45.What would work really well is mackerel? That would be delicious
:15:45. > :15:49.as well. You could cook them whole on there? Indeed. I wasn't very
:15:49. > :15:55.sure how the eyes would look. there you go.
:15:55. > :16:05.Tell us what it is? It is tandoori grey mullet with cep salad. With
:16:05. > :16:07.
:16:07. > :16:12.about �50 worth of ceps! There you I will leave to you carry it. I
:16:12. > :16:18.will probably drop it. You're like husband and wife in
:16:18. > :16:23.that kitchen! Straight into that. The fish is, I mean the fish is
:16:23. > :16:28.incredible. Squeeze some lemon on top before you do it. I don't know
:16:28. > :16:33.if you have tried the grey mullet, other fish you can do with it,
:16:33. > :16:40.obviously the tandoor you can use a barbecue? Normal grill or oven.
:16:40. > :16:44.That is very good. I love my fish. That's very good. The maranaide is
:16:44. > :16:54.incredible. It is fantastic. There is something about cooking it in
:16:54. > :16:56.
:16:56. > :17:05.that. Not too spicy? Not at all. For that fish, that maranaide is
:17:05. > :17:10.fantastic. We sent Olly Smith back to Cambridge to choose something
:17:10. > :17:15.for Atul's magnificent mullet. I have come to Cambridge, where I
:17:15. > :17:25.used to sing as a chorster, it is time to head to the high street to
:17:25. > :17:31.
:17:31. > :17:35.pick out some wines to sing out With Atul's fabulous fish, I'm
:17:35. > :17:40.hunting are a white wine with brightness and fragrance to tickle
:17:40. > :17:45.the delegate spicing. If you are cooking fish at home graerbgts
:17:45. > :17:50.option is to pair unone - great option is to pair up one of these,
:17:50. > :17:55.Italian white wines. This dish is a symphony of spice, so I'm looking
:17:55. > :18:00.for something extra special to polish the palates. This is a
:18:00. > :18:05.Saturday Saturday first, it is a wine from India Ritu Voignier. The
:18:05. > :18:11.jewel in the crown. This wine comes from inland of Mumbai, an area with
:18:11. > :18:21.sunny days and cool nights. What it gives you is a bright invigourating
:18:21. > :18:23.
:18:23. > :18:29.style. If you love a tangyer in terrine, you will love this -
:18:29. > :18:33.necterine, you will love this. Think about the spicing, the cumin
:18:33. > :18:38.and coriander, I'm looking for the exotic edge this wine offers. You
:18:38. > :18:46.have gentle warming spice in the dish coming from pepper and chillis
:18:46. > :18:54.and the savoury cep, there you need the right level of lightness, then
:18:54. > :18:59.with the tang of the yoghurt, you need the perfect level of ping.
:18:59. > :19:05.Atul here is to your grey mullet, cheers.
:19:05. > :19:11.A first for us, Indian white wine, brilliant? First for me too, I
:19:11. > :19:16.didn't know it came from India, fantastic combination. Just under
:19:16. > :19:19.�7, a bargain. Cheaper than the mushrooms. I love the grape any way,
:19:19. > :19:23.this one is really something that is going to establish itself, I
:19:23. > :19:26.think, in time to come. Really going very well with the fish, all
:19:26. > :19:30.the spices, everything. Definitely, very good. You wouldn't think that
:19:30. > :19:35.was from India? You never would. is definitely going to be sold out
:19:35. > :19:41.later on this afternoon. Later on Cyrus has one of his trademark
:19:41. > :19:45.simple supper dishes, tell us what it is gone. We haven't got time!
:19:45. > :19:55.Let's head down under for more adventures with Rick Stein, in
:19:55. > :19:59.
:19:59. > :20:02.Queensland for a spot of beach Nusa in Queensland Austrailia. I
:20:02. > :20:08.first came here when I was backpacking around the world. I was
:20:08. > :20:12.19 and it has always remained in my mind how warm and blue and tropical
:20:12. > :20:18.it was. But I can't really neck it now. There were far fewer houses
:20:18. > :20:23.then, and only a few shops. Now it is really sophisticated. There is
:20:23. > :20:29.dress shops everywhere, and great restaurants and cafes and bars. I
:20:29. > :20:33.thought I recognised this pub. But one thing I do remember is this
:20:33. > :20:36.unforgetable beach. This beach to unforgetable beach. This beach to
:20:36. > :20:43.end all beaches. Nothing makes me more jealous when
:20:43. > :20:47.I think about the hedonistic lifestyle of Australians, in Nusa.
:20:47. > :20:53.You know that Australian expression "no worries", how could you have
:20:53. > :21:00.any worries, up to your waste in water, fishing and drinking ice
:21:00. > :21:03.cold beer. I might look a bit odd coming out
:21:03. > :21:07.of the sea here, but it is so hot on this beach, I had to have a bit
:21:07. > :21:12.of a paddle before starting all the cooking. This dish you have to do.
:21:12. > :21:17.It is beach food, it is my idea of beaches in Queensland, but you
:21:17. > :21:24.could cook it at home outdoors in your garden, of course you could.
:21:24. > :21:29.It is sauted squid with a salad and Thai dressing, I have to end all
:21:29. > :21:33.the flavours down to fit in with Pacific Rim cooking, as they call
:21:33. > :21:40.Pacific Rim cooking, as they call First into the pan goes plenty of
:21:40. > :21:43.vegtable oil. Keep the wok hot. Now, a God pinch of Cayenne pepper,
:21:43. > :21:50.plenty of paprika. Then some squid. I have already prepared the squid,
:21:50. > :21:55.I just cut it up, and cut diamond patterns through the squid to
:21:55. > :21:58.tenderise it. I will saute it off for about two minutes. Do I have to
:21:58. > :22:03.justify why I'm standing outside on a beach? No, because everything I
:22:03. > :22:09.cook on the beach is designed to be cooked on the beach, I think even
:22:09. > :22:12.back home in little cold England, we can still get those lovely hot
:22:12. > :22:16.sunny day, and get out in the garden and do some cooking. That is
:22:16. > :22:21.just about cooked. I will take that off the heat and leave it to cool
:22:21. > :22:25.down. Now make the bit that really sounds in the salad, that is the
:22:25. > :22:32.roasted rice, it gives the salad a lovely crunch. Stir is it over for
:22:32. > :22:36.two minutes, let it brown. All good dishes have a little hook, a thing
:22:36. > :22:40.people say what is that, I have never tasted it before. That is
:22:40. > :22:44.what is in this dish, it is the roasted rice. I want you to try
:22:44. > :22:51.this dish, in the certificatios I do, I always think there is one
:22:51. > :22:57.dish everybody should try. Last series it was Thai fishcakes, the
:22:57. > :23:01.series before, a jam ballet, this one it is the roasted rice salad.
:23:01. > :23:07.Into the mortar to get the pounding and get the crunchy roasted rice.
:23:07. > :23:11.Now to make the salad. I just cut up some lovely lettuce here, picked
:23:11. > :23:17.off mint, coriander, thinly shredded some spring onions. Look
:23:17. > :23:20.at the salad, it is lovely. Put a great big double handful on to the
:23:20. > :23:25.beautiful plate. Now the squid, which is nice and cool, arrange
:23:25. > :23:29.that very, very neatly and tidely over the top, and now the quickest,
:23:29. > :23:34.simplest dressing you have ever seen. First of all, a bit of lemon
:23:34. > :23:40.grass in with some red chilli. A tiny bit of sugar. Plenty of fish
:23:40. > :23:49.sauce, about two tablespoons. The same amount of water. That's it.
:23:49. > :23:53.Just stir that around. Straight on to the salad. Finally
:23:53. > :23:56.the last thing and the best thing is the roasted rice. Nicely
:23:56. > :24:00.crunched up. Rice over the top of the dressing like that. Look at
:24:00. > :24:04.that, don't you think you want to eat that, I can tell you, if you
:24:04. > :24:07.ate that, I may have said this before, but you would think, in the
:24:07. > :24:17.words of that terrible cliche, you had died and gone to heaven. I
:24:17. > :24:22.
:24:22. > :24:27.thinking of Australia, minimum ingredients, that is what I'm
:24:27. > :24:31.working on. This one is an oyster dish, lovely oysters on this coast.
:24:31. > :24:37.They have so much flavour and they are a nice, small size, but really
:24:37. > :24:41.plump. This dish was deep fried oysters in tempura batter, it had a
:24:41. > :24:47.dipping sauce and some wedges of lime, first of all, what I did was
:24:47. > :24:50.opened the oysters, take them out of the shell, then I made up a very
:24:50. > :24:54.simple dipping sauce which was just soya sauce, mixed in equal
:24:54. > :24:59.quantities with water, and just fresh lime juice. That was all what
:24:59. > :25:03.was in the dipping sauce. And then I made up a batter, all the
:25:03. > :25:07.tempuras I have used before had egg, this was just flour, and cornflour.
:25:07. > :25:12.Mixed together with just a few sesame seeds, which had been
:25:12. > :25:16.lightly toasted. And then that was mixed with ice cold soda water, up
:25:16. > :25:20.to about the consistency of, well, probably somewhere between single
:25:20. > :25:23.and double cream. You mixed that with your hands, just round and
:25:23. > :25:27.round with your hands. It doesn't matter if there is a few lumps in
:25:27. > :25:31.it, because the whole thing is it has to be freshly made. I don't
:25:31. > :25:37.know what it is about the soda water. But when you just then take
:25:37. > :25:42.the oysters out and drop them into hot oil at about 190 degrees
:25:42. > :25:46.centigrade, the batter just goes so crisp, and it is so thin, you can
:25:46. > :25:52.still see the oysters inside the batter. You fry them for about no
:25:52. > :25:57.more than a minute. You take them out, and you put them back into the
:25:57. > :26:03.cleaned shells. The idea of it is to give a cooked oyster dish for
:26:03. > :26:13.those who don't particularly like raw oyster, but still get the fresh,
:26:13. > :26:13.
:26:13. > :26:18.Oz zoney flavour from the oysters. It is a ripper. That looked
:26:18. > :26:23.delicious food from Rick. If you can't think of cooking on a
:26:23. > :26:27.hot beach in Australia, think about using the tandoor in the studio. It
:26:27. > :26:35.is extremely hot, I will hopefully use this to use a traditional
:26:35. > :26:39.Indian dish, marshmallow. I didn't know what to do with it? Firstly,
:26:39. > :26:42.to make marshmallow it is straight forward. It is basically meringue
:26:42. > :26:46.with gelatine, that is what it is. It is the way that you make
:26:46. > :26:52.meringue, same amount of sugar as with any meringue, the difference
:26:52. > :26:58.is you boil it, this is Italian meringue. You boil it to hard boil,
:26:58. > :27:04.on a sugar they were mom ters it comes up with different -
:27:04. > :27:11.thermometer, it comes up with different temp tuefrs, 127 degrees,
:27:12. > :27:16.sugars boils more than boiling water, you get gelatine and then
:27:16. > :27:26.you get it. Gelatine, cold water, if you use warm water, you will
:27:26. > :27:30.
:27:30. > :27:37.spend a lot of time fishing it out. Cold water, allow it to sit. When I
:27:37. > :27:42.was reading about you, people know you were from Blue Peter, but music
:27:42. > :27:47.in school? That was a big thing, my dad was a conductor, my mum is a
:27:47. > :27:50.violin teacher. It was a natural fit for me. Played the violin and
:27:50. > :27:54.piano, just carried on. The great thing playing an instrument as a
:27:54. > :28:03.kid, you get to travel and spend time with different kids as well.
:28:03. > :28:08.So it was great. I was hopeless at something? I played recorder, I
:28:08. > :28:12.went for the Nativity, I got demoted from recorder to king. I
:28:12. > :28:17.was so useless at acting I got put on lighting, I was around the back.
:28:17. > :28:22.I was hopeless. I'm a rubbish chef, there you go. What musical
:28:22. > :28:26.instruments did you play when aurp kid? I played the vi lin, we had a
:28:26. > :28:31.few county orchestras. My mum said you could give up after great grade
:28:31. > :28:35.8, that is the last grade you can do. I did it. Like I say it was
:28:35. > :28:39.fantastic. To be able to play the piano when away with your friends
:28:39. > :28:44.or watching the rugby. They always have have a play on the piano and
:28:44. > :28:49.play a few hymns. You played at the Albert Hall when you were younger?
:28:49. > :28:53.I did, I played at the Albert Hall. He just says, yeah. That was pretty
:28:53. > :28:59.cool experience, and I played all over the world, really. And then, I
:28:59. > :29:03.went to university and rugby took over, and I play the piano more
:29:04. > :29:06.than I play the violin, I'm ashamed to say. You were almost a
:29:07. > :29:11.professional rugby player? thought about it, it was when the
:29:11. > :29:18.game was going professional, and I had to make the decision. One of my
:29:18. > :29:26.good friend Danny Scarborogh went on and now he has a funny face and
:29:26. > :29:33.muscles in the wrong place. You know, you injured yourself with a
:29:33. > :29:42.needle, and you might not have done good. I have a nervous twist and
:29:42. > :29:48.might do it? You stood on a needle and it hurt so much you kicked out
:29:48. > :29:54.and broke two bones in your toe! You were getting marshmallow. When
:29:54. > :29:59.you get the sugar thermometer. happens to all of us. Sport was a
:29:59. > :30:05.big thing, we know from you that, on Blue Peter you did tonnes of
:30:05. > :30:10.sporting tasks, were you the first civilian to do the yomp?
:30:10. > :30:16.commando yomp, that was the worst and best experience of my life. It
:30:17. > :30:24.is the last challenge the commandos do, it is 30 miles of hell, there
:30:24. > :30:29.is no respite, you are yomping over the worst terrain in the worst
:30:29. > :30:33.weather w15 kilos of rifle and pack. I remember it. It was awful. The
:30:33. > :30:38.nicest story is no-one expected me to do it, and at the end I was
:30:38. > :30:45.supposed to get an honourary green beret along with the commandos, I
:30:45. > :30:52.did it in eight hours 20, instead of eight hours, a little girl
:30:52. > :30:59.called Millie, a viewer, and she decided to knit me a beret, she
:30:59. > :31:04.made it to the scale of my head on television, and it was this size
:31:04. > :31:08.and with a Blue Peter badge on it. Talking about the shows, you are
:31:08. > :31:11.doing something else a game show? It is a game show with a twist. It
:31:11. > :31:18.is a very emotional quiz show, it is a game where someone comes on to
:31:18. > :31:22.play for a life-changing sum of money, but not for themself but for
:31:22. > :31:25.a hero. They can be a family member or someone they have never met
:31:25. > :31:28.before. It is a positive show. At the moment it is really nice that
:31:28. > :31:31.goes out. It is apt it is going out tomorrow night as well. It really
:31:31. > :31:37.has made a difference to many people's lives. The money is quite
:31:37. > :31:41.a serious amount? It is a huge amount, the maximum amount to win
:31:41. > :31:46.is �160,000, as all the heros told us that can make a huge difference
:31:46. > :31:52.to the local community. It is tomorrow night on ITV, called
:31:52. > :31:56.Holding Out For A Hero. It was a learning curve for me. When asking
:31:56. > :32:03.the question it is hard not to say what it is, because you want to
:32:03. > :32:07.tell them which one it is. degrees on the sugar thermometer,
:32:07. > :32:13.we add the gelatine to it, it has gone soft. We add the water to it.
:32:13. > :32:17.We mix this all together. I pour this on to whipped egg whites.
:32:17. > :32:22.might be in to cooking if you came over and had a chat over day, it is
:32:22. > :32:26.a bit lonely on your own, that's all. Maybe Atul could pop over, we
:32:27. > :32:31.could talk about stuff, no? Pour that on there, you will see it,
:32:31. > :32:37.without the gelatine, this is what we call Italian meringue, you add
:32:37. > :32:42.the sugar slowly, and as we whisk it, you add the sugar slowly
:32:42. > :32:47.because it is boiling hot. You whisk it, it cools down, we add a
:32:47. > :32:53.touch of van nilla, this is where you can colour it with whatever you
:32:53. > :32:58.want. Allow that to cool, fold it in the pot with icing sugar and
:32:58. > :33:03.cornflour. Is that one you made earlier, James. Not in a Blue Peter
:33:03. > :33:13.style, I made it this morning? you make it. Yeah, it is my recipe.
:33:13. > :33:16.Did you make it? Yes, I did. That is fantastic. Check this out.
:33:16. > :33:21.This is cornflour and icing sugar mixed together.
:33:21. > :33:25.Roll it around. That looks aamazing, that texture
:33:25. > :33:31.looks fantastic. It is a shame you are not going to get any.
:33:31. > :33:36.Then you get your skewer. I will switch this off. Ideally we cook
:33:36. > :33:40.this on the barbecue, but the procuesers of this show, because we
:33:40. > :33:48.have got this tandoor, that I have to do it in the tandoor, I reckon
:33:48. > :33:53.it is going to fall off? You can do it on the barbecue. Do you have to
:33:53. > :34:03.put a potato on the end. Because it drops in the pot tomorrow. Then you
:34:03. > :34:05.
:34:05. > :34:12.hold on to it. Good luck! This is hot, it is now on fire.
:34:12. > :34:22.What's going on. It is on fire. Look at that.
:34:22. > :34:25.
:34:25. > :34:34.Take the potato off. Tandoori marshmallows! Then you put them on
:34:34. > :34:38.there. If I was at home I would put one of those in my mouth straight
:34:39. > :34:43.away, because I'm on television I will wait. Because we have the
:34:43. > :34:49.Michelin starred chefs you have to do that. They told me not to wear a
:34:49. > :34:56.white shirt, now I know why! Can I have a bit now. I love meringue and
:34:56. > :35:03.marshmallow. Efrpblgts oh my God. We put that in
:35:03. > :35:06.the background, which makes it a fiver! What do you reckon? That is
:35:06. > :35:15.amazing. It is nice and simple, I never
:35:15. > :35:20.thought I would do it in the tandoori oven. Now it is food
:35:20. > :35:24.heaven and hell, sardines, with a choux batter with a salad, or food
:35:24. > :35:29.hell, the pork and a superSunday classic, roast shoulder of pork
:35:29. > :35:33.with apple sauce, the pork is scored, put in the oven, cooked for
:35:33. > :35:42.five hours until the meat is lovely and tender and the crackling is
:35:42. > :35:48.crisp, served with big slices, apple and cider sauce, some hispi
:35:48. > :35:53.cabbage too! What do you like the sound of? Pork, lovely, right, what
:35:53. > :35:58.about you, Jill? I really like the sound of the sardines, they are
:35:58. > :36:03.cooked. Jill what do you like the sound of, the sardines or the
:36:03. > :36:09.beautiful, suckling roast pork? Pork. Right answer. Don't give in
:36:09. > :36:12.that easily. You have to wait until the end of the show for the final
:36:12. > :36:16.result. The continuation of the Indian
:36:16. > :36:20.theme today as this week it is Acktar Islam taking on Richard
:36:20. > :36:29.Bainbridge. For his modern Indian sharing menu to win a place in the
:36:29. > :36:33.Grand Final, have a look at this. Akhtar and Richard will look their
:36:33. > :36:38.four courses today, with two very distinctive styles, judges may
:36:38. > :36:41.guess whose dishes are whose. But they won't know for certain until
:36:41. > :36:46.after they pick a winning menu. Both chefs know how much is riding
:36:46. > :36:52.on today. Now Richard needs to focus, he's
:36:52. > :36:59.first up today with his quurky take on an English picnic of quail,
:36:59. > :37:04.served in individual hamper, with a Scotch egg, cheese scone and tomato
:37:04. > :37:09.vinaigrette. British charred knows presentation is amazing, a napkin
:37:09. > :37:17.has gone missing. I'm one short, it has to be around here somewhere,
:37:17. > :37:23.BEEP. You feeling the fresh chef! BEEP. Richard wants everything to
:37:23. > :37:27.be perfect for the judges and is well aware he can't afford to be
:37:27. > :37:32.late. They are under the flap, panic over. You are telling me
:37:33. > :37:38.today is all about having fun, still having fun. I will ask you
:37:38. > :37:48.after you have served your starter. Hand with the box. Disaster averted,
:37:48. > :37:57.
:37:57. > :38:05.he gets his box out in the nick of picnic! I think that is slightly
:38:05. > :38:11.disappointing. It is a dinky plate. A little Scotch egg. Wheat,
:38:11. > :38:15.delicious pork, lovely crunchy, slightly sandy outside. Mmmm. That
:38:15. > :38:18.quail is delicious. One of the most important things about this box is
:38:18. > :38:23.it stops you communicating with the people, it is very personal with
:38:23. > :38:26.you, you are not sharing the food. But it is delicious to eat, and
:38:26. > :38:31.beautifully prepared. It is fun and funny. But it isn't fabulous. I
:38:31. > :38:36.think that's where it falls down. So, some praise from the judges,
:38:36. > :38:41.but hardly a resounding triumph. Could it be a chance for Akhtar to
:38:41. > :38:51.push ahead. His complex dish includes stuffed courgette flowers,
:38:51. > :38:53.
:38:53. > :38:56.pea and spinach cake Pakora. Will you be on time for this, tick-
:38:56. > :39:01.tock tick-tock? You are not too relaxed now? Not at all, mate.
:39:01. > :39:05.Akhtar is not put off his stride and brings his tiffin of Indian
:39:05. > :39:15.street food and selection of chutneys to the pass bang on time.
:39:15. > :39:22.
:39:22. > :39:27.Be careful with that, and I have for you. It is real sharing, but a
:39:27. > :39:36.picnic too. It is not an unhefty first course. I don't know. Five
:39:36. > :39:39.fights. The courgette flower, it is slightly lost, I don't know why we
:39:39. > :39:44.need the sauces. I think each of the individual items are favoured
:39:44. > :39:47.so well. You don't have to have it, you can choose. Do you know, I
:39:47. > :39:53.think this will be hugely popular. It particulars all the boxes about
:39:53. > :39:57.sharing, about looking spectacular. Slight query over the practicality
:39:57. > :40:04.of it all. I feel sorry for the chef, if he goes through on this,
:40:04. > :40:12.he's not just cooking one dish, he's cooking five dishes.
:40:12. > :40:17.times! So it is a big ask. mixture of views for Akhtar as well.
:40:17. > :40:26.With three more courses to go the field is wide open. Next up it is
:40:26. > :40:31.the fish course, Richard is first to the pass, with the 70s' inspired
:40:31. > :40:35.lobster fondu. My fish is my weakest. Any changes to the fish.
:40:35. > :40:38.know my flavours are there, the way my fish is dressed, it is fun, it
:40:38. > :40:43.is quirky, not over the top. Clearly you are a fellow who likes
:40:43. > :40:52.to go over the top. I like to keep my feet on the ground a bit more.
:40:52. > :40:59.I'm all about impressing and making the effort. I know I have seen your
:40:59. > :41:09.car outside. He adds a quirky touch, dehydrated vegtables he hopes will
:41:09. > :41:18.
:41:18. > :41:25.think I might have fallen asleep by the time this gets round to being
:41:25. > :41:34.served. I think it is intriguing. Dip that. I don't know why we
:41:34. > :41:39.didn't get one each. This is a sharing exercise. This is delicious.
:41:39. > :41:43.This is so not a feast for the eyes. I really wouldn't want to see a
:41:43. > :41:47.concoction of this at such an important occasion. I would love to
:41:47. > :41:52.see lobster, because I think it is so special and I love it. But I
:41:52. > :41:54.agree with you that he could have made that lobster look so much more
:41:54. > :41:58.dramatic. So a mostly positive reaction from
:41:58. > :42:02.two of the judges. Now it is Akhtar's turn, and Richard knows
:42:02. > :42:09.his fish course is a strong contender. He is serving a double
:42:09. > :42:12.dish of wild sea bass with coconut gravy and soft shelled grabs with
:42:12. > :42:18.mango chutney. Earlier this week this was the second course that
:42:18. > :42:22.Akhtar delivered late to the pass. Tick-tock tick-tock, minutes are
:42:22. > :42:25.passion. Richard is taking every opportunity to pile on the pressure.
:42:25. > :42:29.Do you think serving whole crab for a banquet is fitting? Everybody
:42:29. > :42:32.like as bit of crab. I'm from Norfolk we have some of the best
:42:32. > :42:36.crabs in the world, I wouldn't serve it deep fried. It is all
:42:36. > :42:43.about the lovely batter. Yeah, yeah, delicious batter, I ain't going to
:42:43. > :42:48.tell you how to cook it, mate. Akhtar has managed to get his sea
:42:48. > :42:52.bass to the pass today. Have Richard's jibes rattled him.
:42:52. > :43:00.feeling nervy with the crab, I would have liked it to be a bit
:43:01. > :43:04.more crisp. I hope it isn't picked up on too much.
:43:04. > :43:09.That's more like it t it is drama and theatre. One of the problems
:43:09. > :43:13.looking it, it is very easy to overchook it, that is what has
:43:13. > :43:22.happened here. The sauce is delicious, a wonderful, really
:43:22. > :43:26.delicious contrast to the first course. This green mango relish is
:43:26. > :43:33.just delicious. The soft shell crab needs to be perfect to eat it.
:43:33. > :43:37.isn't, it is soggy. The idea of this. Rather addicted to the
:43:37. > :43:42.stuffing. The sauce and relish and the stuffing is beautiful. It is a
:43:42. > :43:45.comment when you think the sauce and the relish are the best bits, I
:43:45. > :43:51.could have served up a telephone directory and it would have been
:43:51. > :43:56.delicious to eat, it almost rescued the fish, but not quite. Idea is
:43:56. > :44:06.right, dramatic, cooking not good enough, two sauces fantastic, but
:44:06. > :44:09.
:44:09. > :44:14.this week, you can see who makes it through in 20 minutes. Still to
:44:14. > :44:20.come on Saturday Saturday Live, Keith Floyd travelling through the
:44:20. > :44:27.French region of Burgandy, he is preparing veal escalopes in a white
:44:27. > :44:34.wine and mustard sauce on board a canal barring.
:44:34. > :44:38.Atul and Cyrus have sur arrived the eggs eggs shaugs, or will it be all
:44:38. > :44:43.or white, this is the worst thing, it is the cullinary experience they
:44:43. > :44:47.will need to survive against The Saturdays omelette challenge. All
:44:48. > :44:53.revealed later, and what we will cook forget get, sardines in a deep
:44:53. > :44:58.fried choux pastry and salad, or food hell, pork, and that fantastic
:44:58. > :45:03.slow roast shoulder of pork with apple and Bramley saurs. What do
:45:03. > :45:06.you think Cyrus? Pork, amazing. One of the most respected Indian
:45:06. > :45:12.chefs in the world next, one thing longer than the lirs of letters
:45:12. > :45:17.after his name, that is the list of in- letters - the list of letters
:45:17. > :45:23.after his name, and that is the list of ingredients today. We tried
:45:23. > :45:28.to keep it small. Lamb mince and chicken fillet breast, a sheek
:45:28. > :45:32.kebab, you will help me make the chicken tikka, which is creamy
:45:32. > :45:37.tikka. We have two salads. We have raitha, it will be a yoghurt with
:45:37. > :45:47.the cucumber and mint, and we have a shredded salad. We will do some
:45:47. > :45:51.
:45:51. > :46:01.naan bread as well? I will crack on and do this. Spice here. How does
:46:01. > :46:02.
:46:02. > :46:09.it open! Only mace and cardamon in there. For my sheek kebab now.
:46:09. > :46:13.The sheek keb back is that standard with lamb mince - kebab s that
:46:13. > :46:18.standard with lamb mince or anything? It is called something
:46:19. > :46:25.else with chicken. It become as little bit silky, and you can also
:46:25. > :46:30.do it with pork. Like I was talking to Atul about different regions of
:46:30. > :46:39.India where things come from, where does this lie? Kebabs came mostly
:46:39. > :46:46.from the Persian influence on Indian cooking. We owe a lot to the
:46:46. > :46:53.Persians and the whole of Europe and north India as well. A lot of
:46:53. > :47:03.stuff came from there. As a result it has been adopted into Indian
:47:03. > :47:05.
:47:05. > :47:11.cooking. The tandoor, in Iran is called the taftun. Whilst our's is
:47:11. > :47:16.vertical, the Iranian tandoor goes in at a slant. They do make naans,
:47:16. > :47:20.massive naans, to be honest with you, pretty big, and I think that
:47:21. > :47:27.is where the Indians got their little bit of culture from. We have
:47:27. > :47:34.the spices here, cardamon? And mace, you will put in a little bit of
:47:34. > :47:39.ganger in there. You have double cream, yoinggurts and great cheddar
:47:39. > :47:44.cheese from India. - Yoghurt, and great cheddar cheese from India.
:47:44. > :47:52.Why do you put the cheddar cheese in there? It adds a punch to it.
:47:52. > :47:59.You don't think Indians have cheese, do you?
:47:59. > :48:04.Then the Chechen. I will come here, whilst you do that, I will try look
:48:04. > :48:10.for my sheek kebab. With the chicken you have to make sure the
:48:10. > :48:13.pieces are thin. Yes. That is if you have got a tandoor at home?
:48:13. > :48:18.you don't you have a grill, and always have it in the grill, and
:48:18. > :48:22.put it on a tray, a very hot grill, nice butter, a little oil on the
:48:22. > :48:27.top. This tikka will brown very, very quickly in the often, you have
:48:27. > :48:32.to be a little bit careful. It is very creamy and rich. Let's hope
:48:32. > :48:38.that doesn't fall off now. Can I bring that tikka marinated
:48:38. > :48:42.before. That is the chicken I have done.
:48:42. > :48:46.How long do you leave it? Overnight is great. Most maranaides are
:48:46. > :48:56.overnight. You have almonds in there. Yes, we have almonds and
:48:56. > :48:57.
:48:57. > :49:03.cashew nuts in there. Both. Does the lid need to be on. Can we
:49:03. > :49:12.have a look. Cyrus there is a phone call on for you, the British health
:49:12. > :49:18.foundation is calling you. This is very healthy stuff! You want me to
:49:18. > :49:23.do the salad, a little cucumber raitha. I can't talk to you guys
:49:23. > :49:26.without talking about cricket? Fantastic, India is doing so well.
:49:26. > :49:29.But we have all become rugby fans all of a sudden. Cricket, you
:49:29. > :49:38.provide a lot of the catering, you are doing it tomorrow? We are doing
:49:38. > :49:42.it tomorrow morning, we will be on duty at 6.00am. It is your food
:49:42. > :49:49.Cyrus. If it was my food they would be winning. You have this fantastic
:49:49. > :49:53.truck, this trailer? Yes. Tell bus that then? It is a mobile unit, and
:49:53. > :50:03.it is fantastic, because it cost fantastic amounts of money. But we
:50:03. > :50:10.use it to reheat and sell the food out. It is also capable of cooking,
:50:10. > :50:16.of course, so it can cook too. When it is busy, tomorrow should be busy,
:50:16. > :50:23.even though the weather is not very good, Onyango our side. This is at
:50:23. > :50:28.Lords? - It is not on our side. That is at Lords? Yes, but the
:50:28. > :50:31.trailer moves where it is supposed to go. As well as doing that you
:50:31. > :50:35.are launching a new restaurant? the new restaurant launches the end
:50:35. > :50:41.of September, hopefully. Though I would love to have a little bit
:50:41. > :50:47.more time on my hands, but it is at the new Hilton near Terminal 5. It
:50:47. > :50:53.is going to be called Mr Toliwaler's kitchen. That is
:50:53. > :50:59.dangerous. Tell us about the naan bread, in it it is not yeast?
:50:59. > :51:09.baking powder, not yeast. There is no other lefrpbing agent inside,
:51:09. > :51:09.
:51:09. > :51:16.except - - leavening agent invite except bake powder. This is hot,
:51:16. > :51:23.you turned it so high. With the marshmallow. You know I was coming.
:51:23. > :51:29.No I want Gethin to make one because he titched me up. There you
:51:29. > :51:34.go, make your own naan bread. easy. That frightens me already.
:51:34. > :51:42.Dip your fingers into the oil. you a lefty? No, righty. Use your
:51:43. > :51:48.right hand, I'm left handed. I thought the hand was important.
:51:48. > :51:54.I'm Indian, I say one thing and mean another. If you want any of
:51:54. > :52:02.the recipes they are on the website. Previous dishes are on the website
:52:02. > :52:08.too. Then you just slap it in there.
:52:08. > :52:18.Only use one oily hands, slap it there. There is a bin on the side
:52:18. > :52:22.
:52:22. > :52:31.if you want to slap it there. This is your's Gloria!
:52:31. > :52:41.Apply a bit of water on there. Now slap it in there. On the mat
:52:41. > :52:41.
:52:41. > :52:49.like that. Hold it tight. Don't touch the sides of that. Stick it
:52:50. > :52:55.in, do for it, yes! He's the commando. Next week I will be
:52:55. > :53:01.making...! You probably notice now we have hairs from your harm all in
:53:01. > :53:11.the chicken as well.. You are going to pull it out. Put your hand in
:53:11. > :53:17.and pull it off. Right that there. There is a pick there. That's not
:53:17. > :53:23.ready yet. This one is ready. you tuned in, I told you couldn't
:53:23. > :53:30.follow that recipe. Crikey that's hot. Put your hand in the fire, OK!
:53:30. > :53:38.I will leave you boys be. He put me up to that, Mr Martin.
:53:38. > :53:43.Our salad, because he has been busy doing that. Chilli, onions, tomato.
:53:43. > :53:48.Chilli, onions, tomato. What other spices, two of these spices, what
:53:48. > :53:55.are these? Yeah, you can put them in the raitha, chilli and cumin,
:53:55. > :54:00.that goes in the raitha. Should I worry that I can't see any more, is
:54:00. > :54:08.that normal. I can't see anything any more should I worry about that.
:54:08. > :54:12.It is just burnt hair in your eyes! They are extremely hot.
:54:12. > :54:20.tandoors do get very hot, unfortunately. You can always spot
:54:20. > :54:25.a tandoor chef, he has no hairs on his right hand. With us you can
:54:25. > :54:31.spot the difference the hair goes back. If you have a lot of tandoor
:54:31. > :54:41.practice nothing grows. I'm putting hot beetroot chutney on it. With
:54:41. > :54:45.the lamb. Where is the salad, you haven't mixed it yet. Done
:54:45. > :54:49.everything else! Of course, I will put some mango relish on this one,
:54:49. > :54:55.in the meantime. I will leave you to fill those. You want to take the
:54:55. > :55:04.chicken out of the tandoor. I will take the chicken out. Is it ready?
:55:04. > :55:14.Not particularly. It is a bit hot. Take the naan out. I will use the
:55:14. > :55:22.tools. Here you go, Sir. No space here. I'm fine, leave me
:55:22. > :55:31.to it, it's fine. On these you have one that prices it off and one that
:55:31. > :55:37.has a hook, by holds it on when you price it off. What a mess Mr James,
:55:37. > :55:41.I would never make a mess like that. You can tell a good naan bread and
:55:41. > :55:51.whether it is made by restaurant, is it generally has a hole in the
:55:51. > :55:56.bottom. Happy with that, I'm happy with the
:55:56. > :56:06.fresh naan because it looks superb. There you go, my hands are greasey,
:56:06. > :56:24.
:56:24. > :56:28.you put it on the plate. Shall we naanwichs! That is malai chicken
:56:28. > :56:32.tikka with minted mango and ginger relish, that is made by the one and
:56:32. > :56:37.only. With the raitha and salad, and we have a sheek kebab w a
:56:37. > :56:47.similar thing, but a hot beetroot chutney. Easy to do at home? Very
:56:47. > :56:51.
:56:51. > :56:58.easy. Very easy to do at home! did you make that from that carnage.
:56:58. > :57:04.Are these hot? Dive into the lamb ones? Are you stitching me up again.
:57:04. > :57:12.Try the lamb one first, the chicken is a bit too hot.
:57:12. > :57:16.Try the lamb one first. Mak magic. Worth the wait? Worth the watch and
:57:16. > :57:20.wait. And the effort of doing it in the tandoor. You are a professional
:57:20. > :57:30.that is delicious. Back to Cambridge and see what Olly has
:57:30. > :57:57.
:57:57. > :58:02.I'm hunting a drink with a perfect intensity and roundness to stretch
:58:02. > :58:10.around the spicyness of the dish and give it a cuddle. You could
:58:10. > :58:18.give it a beer, this is Black Sheep Ale, or a dose of IPA. But wine too
:58:18. > :58:24.can pair up gloriously with spicy cooking. I'm selecting this Rioja,
:58:24. > :58:31.mine's a pint of this. This wine comes from the Rioja region of
:58:31. > :58:36.northern Spain. The headline grape variety is Temperino, you can
:58:36. > :58:39.expect good spice, reserves like this love being paired with lamb.
:58:39. > :58:44.That has the right intensity and weight to pair up with the
:58:44. > :58:48.structure of the lamb, without swamping the more delicate creamy
:58:48. > :58:52.flavours of the chicken. There is also some mellow fruitfulness, that
:58:52. > :58:56.will link up with the warming spice in the dish, that is the pepper and
:58:56. > :59:01.the chilli, without overwhelming the more delicate aromatic flavours
:59:01. > :59:05.coming from the cumin, ginger and the cardamon. Finally there is a
:59:05. > :59:13.deftness here, it is important to allow all the spectacular flavours
:59:13. > :59:20.on the plate to shine through, right up to the fresh mint in the
:59:20. > :59:24.rocking rate ta. Cyrus here is to your tandoori treat. It is going
:59:24. > :59:30.down well here. You said it is the weirdest breakfast you have ever
:59:30. > :59:36.had in your life. Grey mullet, marshmallows and now a lamb kebab,
:59:36. > :59:40.and I have had white and red wine, and it is 11.00am. What do you
:59:40. > :59:44.think? It is perpect, acidity and balance. You have the richness of
:59:44. > :59:49.the naan coming in your mouth, it washes down completely. I know the
:59:49. > :59:53.girls like it, you are diving in. It was fantastic, great combination
:59:53. > :59:59.of wine as well, it works so well. Difficult to follow, but worth the
:59:59. > :00:04.wait. Talk about, that you have become the first recipient of our
:00:04. > :00:12.Saturday Saturday badge. Really. For your bravery of the tandoor,
:00:12. > :00:22.and you still have hairs left. many. It is time to see which chef
:00:22. > :00:23.
:00:23. > :00:28.made it through to the Grand Final of the Great British Menu, it is -
:00:28. > :00:33.Acktar Islam or Richard Bainbridge. On to the main course, Akhtar is
:00:33. > :00:36.serving slow roasted shoulder of lamb, with cashew NUT and onion
:00:36. > :00:40.roasted gravy, plus three different vegtables and bitterian any. This
:00:40. > :00:45.is the highest scoring dish of the week. Every chef wants to be the
:00:45. > :00:48.main course winner. Every chef wants the main course. I'm no
:00:48. > :00:53.different. It is like the manly role f you get the main course, you
:00:53. > :00:58.are the man. Akhtar quickly puts the finishing touches to the lamb
:00:58. > :01:08.and brings it to the pass in a bullish mood. Main course awaits,
:01:08. > :01:09.
:01:09. > :01:16.bet you wish you'd been to the gym now.
:01:16. > :01:25.That is a feast for the eyes. is it a feast for the tummy. Does
:01:25. > :01:28.it taste good. That lamb is delicious, it melts off the fork.
:01:28. > :01:33.It is a big fork when you have two more courses to go and you have
:01:33. > :01:36.already had two. Would this be the Centre Point of it. It is really
:01:36. > :01:41.fantastic for sharing, I don't think it is too heavy, an excellent
:01:41. > :01:46.bit of cooking. Akhtar's dish is a hit on all levels with the judges.
:01:46. > :01:50.He has set the bar high. Will Richard's beef Wellington served
:01:50. > :01:55.with cottage pie and glazed vegtables measure up. It has dawned
:01:55. > :02:01.on me that the main course is out, I only have one more course to go.
:02:01. > :02:07.How many do you think I have after main course. Richard brings has
:02:07. > :02:10.classic beef Wellington, shepherd's pie and glazed vegtables. He's
:02:10. > :02:14.hoping one particular element will make the food stand out. What I
:02:14. > :02:20.want you to do is put this down in front of them, if somebody doesn't
:02:20. > :02:24.mind picking it up and passing it out, they all pull the straw, the
:02:24. > :02:30.shortest one wins the prize of putting on the chef's hat, apron
:02:30. > :02:34.and cloth and then they carve the beef to each other.
:02:34. > :02:40.I think there is more fun throughout my dish, Akhtar's aren't
:02:40. > :02:46.that fun, they are tasty but not fun. But is it fun these judges are
:02:46. > :02:51.after. Who wants to be mother, shortest straw. That looks very
:02:51. > :02:56.short. This would certainly get a bit of conversation going. Right
:02:57. > :03:02.I'm there and ready for action. have had superior beef Wellington.
:03:02. > :03:06.This is not one of them, there is not a lot of street party. It is
:03:06. > :03:10.not street party fun and drollics. What I want to do is settle down in
:03:10. > :03:16.the armchair, put the newspaper on my head and fall fast asleep. Which
:03:16. > :03:20.isn't quite the point of the main course for this banquet.
:03:20. > :03:24.With only one chance left to impress the judges, the tantalising
:03:24. > :03:28.prospect of cooking at the People's Banquet is playing on both chefs'
:03:29. > :03:35.mind. One course and that is it. Are you going to miss me.
:03:35. > :03:43.messing you already. Don't worry, I'll invite you to the banquet.
:03:43. > :03:47.Akhtar is first to the pass with his last course.
:03:47. > :03:51.Three minutes away from the pass, last dish. Think you done enough to
:03:51. > :03:56.beat me? I don't mind you can be honest, if you think you have done
:03:56. > :04:02.enough to beat me, that's cool. Akhtar is too busy trying to
:04:02. > :04:09.caramelise his mango to pay any attention. Think you will be able
:04:09. > :04:12.to do that for 100. As he brings his dessert boxes to the pass, he's
:04:12. > :04:22.feeling jittery. This is a present for from me to thank them as my
:04:22. > :04:23.
:04:23. > :04:27.guests. Good heavens, this looks like a
:04:27. > :04:35.little selection of Indian dishes. I'm fairly certain that is coconut
:04:35. > :04:39.icecream. This is delicious, very fresh. Oh, strawberry inside the
:04:39. > :04:45.most delicate of pastry. Everyone is being far too polite here, there
:04:45. > :04:48.are four separate puddings, which are essentially restaurant
:04:48. > :04:52.puddings,'s just showing off. I don't think he's showing off very
:04:52. > :04:56.well. I thought it was absolutely delicious, lovely, I liked the box.
:04:56. > :05:01.I think Oliver has something about it is not a sharing pudding, it is
:05:02. > :05:06.a hotel pudding. Not exactly the triumphant end of his menu that
:05:06. > :05:14.Akhtar had been hoping for. Can Richard take the advantage. He as
:05:14. > :05:17.making 70s inspired DIY icecream Sunday days, with four different
:05:17. > :05:22.flair flavours, strawberry, vanilla, chocolate and business tash cho. As
:05:22. > :05:26.he gets down, Akhtar gives him a taste of his own medicine. This is
:05:26. > :05:32.the last chance, there is nothing you can do. No way to redeem
:05:32. > :05:37.yourself, could be the end of the road. Richard puts his strawberry
:05:37. > :05:47.compote, soil, and strawberry biscuit, then things everything to
:05:47. > :05:51.
:05:51. > :05:57.the pass. Good luck, don't drop it.
:05:57. > :06:01.It looks like a confectioners' window. It is lovely. I like the
:06:01. > :06:11.combination of pexures, everyone can choose their own favourite ice-
:06:11. > :06:11.
:06:11. > :06:15.creams. I love the colours, so summary. I think the idea of self-
:06:15. > :06:21.assembly is quite good fun. It doesn't make my heart beat faster.
:06:21. > :06:25.The idea is fabulous, I love the idea of pick and mix, build your
:06:25. > :06:29.own pudding, what could be better. It would still be a really boring
:06:29. > :06:32.pudding, that is all it would ever amount to. The cooking is over, all
:06:32. > :06:36.the chefs can think about is whether they have done enough to
:06:36. > :06:41.get through to the next round. In the chamber, the judges must decide,
:06:41. > :06:44.which menu they think is best. is interesting looking at two chefs
:06:44. > :06:47.who come from completely different journies, I don't know who I'm
:06:47. > :06:52.going to vote for. It is difficult, but the truth is we have to pick
:06:52. > :07:00.the best menu to go forward to the final. Have you madep your mind.
:07:00. > :07:04.Yes I have. - Made up your mind? Yes I have. Yes. So we will get the
:07:04. > :07:08.chefs in. Welcome chefs. I guess you have had quite a stressful week.
:07:08. > :07:13.We have had quite a difficult day today, because there has been some
:07:13. > :07:18.great food from both of you, but we do have to choose by the menu, not
:07:18. > :07:28.the individual dishes. We have all made up our minds, so Oliver, menu
:07:28. > :07:29.
:07:29. > :07:35.A or B. Menu B. It is menu B for me. I'm actually
:07:35. > :07:43.menu A, but that means menu B has won. Of course neither of you two
:07:43. > :07:48.know who is A and who is B. So we had better find out. The chef going
:07:48. > :07:58.forward to represent the central region in The Great British Menu
:07:58. > :08:01.
:08:01. > :08:11.final, will be ...Acktar Islam. Well done. Congratulations.
:08:11. > :08:17.
:08:17. > :08:20.answer some of your foodie question. Each caller will ask our chefs, and
:08:20. > :08:24.help decide what Gethin will be having for lunch. Jill are you
:08:24. > :08:28.there from Essex. What is your question for us? I have some dab,
:08:28. > :08:33.and I would like an interesting way to cook them. I love spicy good.
:08:33. > :08:39.Dab, so spice up the dab. Lovely fish, most underrated fish, it is
:08:39. > :08:44.great. If you can just trim the wings off a bit, score it, use the
:08:44. > :08:50.same maranaide as for the chicken, and smear it nicely keep it in the
:08:50. > :08:53.fridge for a few hours, grill it, and keep basting it, you will get a
:08:53. > :08:59.lovely texture. For those who haven't seen it? It is a member of
:08:59. > :09:06.sole family, of sorts, it is a bit smaller, you can have the
:09:06. > :09:11.fishmonger take off one skin and keep one on. Most of the
:09:11. > :09:17.fishmongers do. The best is from Cornwall and Hastings, two
:09:17. > :09:20.fantastic landings, it is a very tasty fish, because it has a
:09:20. > :09:25.slightly meat-to-bone ratio difference people don't buy. It
:09:25. > :09:35.doesn't have fancy name like Dover sole. What dish at the end of the
:09:35. > :09:37.
:09:37. > :09:43.show? It has to be hench. Jeffrey are you there? I'm after an almond
:09:43. > :09:47.tart filling, not the cake type, a gooey, sweet version. I will answer
:09:47. > :09:54.that. The best way to do that is do it thin, instead of making the
:09:54. > :09:58.filling, the best thing to do is take puff pastry, thinly, cook
:09:58. > :10:03.marzipan, and don't get the bright yellow one, get the natural one,
:10:03. > :10:07.thinly slice it and place it over the top, drizzle it with almonds
:10:07. > :10:12.and Hony and bake it for 15 minutes, you will end up with the gooey
:10:12. > :10:16.centre, it is the mardz pan that melts and creates the centre into a
:10:16. > :10:26.tart. As simple. What dish, heaven or hell? Heaven please. It is
:10:26. > :10:30.
:10:30. > :10:36.looking good so far. What is your question Tony?
:10:36. > :10:43.bass with a bit of spice twist on it. My girlfriend Caroline likes
:10:43. > :10:49.sea bass curry. Any spicy sea bass dish, that is one of your trademark
:10:49. > :10:57.dishes? It is a fantastic fish, the best recipe is coconut milk, heat,
:10:57. > :11:02.oil, garlic, ginger, green chilli, saute that, sliced onion a pitch of
:11:02. > :11:12.tum Rick, and milk, poach it in there. If you can get curry leaves
:11:12. > :11:19.add them as well, if not don't fuss. What would you like to see at the
:11:19. > :11:23.end of the show, heaven or hell? Hell. Yeah!
:11:23. > :11:26.So majority of callers going for heaven. Now down to business, the
:11:26. > :11:33.chefs battle against the choc and each other to test how fast they
:11:33. > :11:43.can make a three-egg omelette. Akhtar 31 seconds and something
:11:43. > :11:43.
:11:43. > :11:50.equally as slow for Cyrus. Usual rules apply, clocks on the
:11:50. > :12:00.screens please, are you ready. Cook as fast as you can. Mr
:12:00. > :12:22.
:12:22. > :12:25.doesn't work. It is obvious lie not one of the
:12:25. > :12:30.fastest ones we have - obviously not one of the fastest ones we have
:12:30. > :12:40.done. We have plan, we have a plan. We have to put some good cheese
:12:40. > :12:40.
:12:40. > :12:50.inside. Green chillis, I would have loved that. Three-and-a-half
:12:50. > :12:53.
:12:53. > :13:03.minutes gone! Come on.
:13:03. > :13:04.
:13:04. > :13:09.Are you ready! I don't know what you are applauding for.
:13:09. > :13:16.At least you will get to eat a perfect omelette. It is the first
:13:16. > :13:25.time on Saturday Saturday you can each the omelette. It is negotiable.
:13:25. > :13:32.Never mind the timing. You both were the same, 1.04.2. The idea is
:13:32. > :13:40.boys you are supposed to get quicker. Next time. Next time.
:13:40. > :13:46.Tim Geithner food heaven - will Gethin get his food heaven or hell,
:13:46. > :13:56.let's find out after a vintage film from Keith Floyd. He's exploring
:13:56. > :14:12.
:14:12. > :14:15.the waterways of Burgandy, first it No, it is not Songs of Praise, this
:14:15. > :14:19.is Situ Abbey, right in the heart of one of France's most prestigious
:14:19. > :14:24.wine growing areas. You know, if these amongst, I don't mean these
:14:24. > :14:28.ones, but the ones centuries ago, hadn't settled here to tend the
:14:28. > :14:33.vines, Burgandy would be a pretty dry place today. Strangely enough,
:14:33. > :14:39.the old order of this amongst for bade them to drink the stuff. They
:14:40. > :14:49.were far too busy knocking the daylights out of the Benedictine
:14:49. > :14:54.amongst down the road, the ones that make the nice liqueur.
:14:54. > :15:00.You have got to admire these chaps, they make fantastic light and
:15:00. > :15:07.creamy cheese called Situ, named after the monastery and named after
:15:07. > :15:12.these Charolais cows. They are self-sufficient. If it wasn't for
:15:12. > :15:16.the fact that women are sadly banned, I wouldn't mind spending a
:15:17. > :15:23.few weeks here myself, to cleanse my very weary soul.
:15:23. > :15:28.And here's one of my producers making an undignified exit to the
:15:28. > :15:32.Dog and Ferret. I thought the best way to see Burgandy was from a boat
:15:32. > :15:36.on the river. Which flows through the illusion countryside. It is a
:15:36. > :15:40.very important river, although not as wide as or as long as the
:15:40. > :15:47.Mississippi, the French are very proud of it. This isn't a geography
:15:47. > :15:52.lesson, there is my 900-foot floating kitchen going by. Burgandy
:15:52. > :15:56.food goes in two cat gree, one stewed in wine, and two, sauteed
:15:56. > :16:00.with the mustard sauce poured over it. I'm doing the latter. Life,
:16:00. > :16:09.it. I'm doing the latter. Life, down here, two escalopes of veal,
:16:09. > :16:14.choice Dijon mustard, unsalted butter, cream, thick, hard to find.
:16:15. > :16:18.And all of this finished off with this strong alcohol, sub-Brandy
:16:18. > :16:22.stuff, made from the residue of the wine pressing. I'm not doing that
:16:22. > :16:30.for me or the director. I'm doing it for a very important guy coming
:16:30. > :16:35.to lunch, who at the moment is sitting looking rather bored on the
:16:35. > :16:45.bow of the barring. We will put a bit - barge, we will put some
:16:45. > :16:46.
:16:46. > :16:54.butter there. We do try to do things live, I have the butter
:16:54. > :17:01.mementing properly. One escalope of veal. Turn it over the second it is
:17:01. > :17:04.a little bit sealed. Season it with a little pepper. Never add salt to
:17:04. > :17:12.meat by the way until it is sealed. Otherwise it brings the juices out
:17:12. > :17:16.and spoils it. You will need to bear with me. Look out the window
:17:16. > :17:20.and you will see lovely sites, beautiful countryside, maidens
:17:20. > :17:25.cavorting on the banks of the canals, people cycling past. One
:17:26. > :17:29.way or another that has to fry away for a second or two.
:17:29. > :17:38.# The cooking boat # Down below
:17:38. > :17:42.# Below # Out ze window
:17:43. > :17:46.When you buy mustard you can buy lots of different ones, for cooking
:17:46. > :17:50.with mustard, use the pale yellow one, always add it to the sauce at
:17:50. > :17:53.the end, because if you cook it, too hot, if you make it too rich in
:17:53. > :18:00.the sauce, it takes away the flavour of the mustard. You warm
:18:00. > :18:07.the sauce up and then add the mustard at the end. Because this is
:18:07. > :18:17.a Frenchman, he likes his meat slightly underdone. All I do now.
:18:17. > :18:18.
:18:18. > :18:26.This will ruin the camera. A little liqueur goes in there. The
:18:26. > :18:30.meat goes on to there. Let the juice of the meat and the
:18:30. > :18:36.alcohol reduce a bit, stir in some cream like that, two of those I
:18:36. > :18:40.should think will be fine. Let's put three in. You let that bubble
:18:40. > :18:44.away. They will be editing down, because they can't afford the film
:18:44. > :18:47.to cook a fish from beginning to end. I promise you are cooking by
:18:47. > :18:55.real time, as you can see I'm getting hot and difficult. Stay
:18:55. > :19:03.there while I get pepper to put in there. Have a swig of wine while
:19:03. > :19:10.that is going on. Another glass of Beaujolais. Put in some French
:19:10. > :19:17.unsalted butter. Melt that in like that. All this is quite boring, but
:19:17. > :19:23.feel free to have a walk round, and across the water. That's lovely now.
:19:23. > :19:28.A little bit of mustard, about that much. You can always look up one of
:19:28. > :19:33.these famous books, preferably one of mine, to see precisely how much
:19:33. > :19:40.you put in. That is it, it is glistening yellow, it is golden, it
:19:40. > :19:44.is mustard, it says Dijon and Burgandy. Coppola it over that.
:19:44. > :19:48.Simplicity itself. Last time I cooked on a boat, you can barely
:19:48. > :19:55.see this one moving, it was a trawler off the South-West of
:19:55. > :20:00.England in the gales. Enjoy.
:20:00. > :20:04.And so to lunch. And a short, but meaningful lesson on Burgandy wine
:20:04. > :20:08.from Jean-Michel Lafonte. Wine is made by people for the people. And
:20:08. > :20:16.if you take a group of people you have some great ones and some funny
:20:16. > :20:20.ones. For that is the kind of things that happen. Wine bring life
:20:20. > :20:25.to the region. Fortunately we have people who produce good stuff like
:20:25. > :20:29.this, pretty rich, with at lo of romance. It is a wine that looks
:20:29. > :20:33.nice. Never forget, when you look at the wine, you must like it. If
:20:33. > :20:43.you don't like it when you see it, you will never enjoy it. It is like
:20:43. > :21:01.
:21:01. > :21:06.on next week's show. Now we find out if Gethin faces food heaven or
:21:06. > :21:10.hell. Everybody has made up your mind. No good asking me, you know
:21:10. > :21:16.what I would choose. But these guys, how do you think these guys have
:21:16. > :21:26.decided, it was 2-1 at home. Heaven at the moment. He's a smart good
:21:26. > :21:27.
:21:27. > :21:34.looking man, he deserves hell. Close one today, 4-3, to hell.
:21:34. > :21:37.I didn't pay them, but yes, proper grub.
:21:37. > :21:42.So we are going to do roast shoulder of pork with apple sauce.
:21:42. > :21:47.If you can peel the apples, preer me the potatoes and put them
:21:47. > :21:51.through - prepare me the potatos and put them through the ricer.
:21:51. > :21:59.Slow roast shoulder of pork, time is the important thing,
:21:59. > :22:04.particularly with crackling. Slow roast shoulder. You use a DIY
:22:04. > :22:11.knife? Absolutely. You need to score the pork fat, be really
:22:11. > :22:15.careful when you do this. You will never get it with a knife, you have
:22:15. > :22:21.to use one of these craft knives. Your butcher will do this. It is
:22:22. > :22:28.done for two things, get the back nice and crispy, but most
:22:28. > :22:37.importantly it enables you to slice, otherwise you will have a huge lump
:22:37. > :22:47.of crackling. In the tray use some water. About 300mms of water. Put
:22:47. > :22:50.
:22:50. > :22:53.the pork shoulder straight in. Salt and nothing else. Nothing.
:22:53. > :22:58.Relying on the quality of the meat, that is the key to this, you don't
:22:58. > :23:02.need anything else, it is the simplest dish you will cut. You can
:23:02. > :23:08.get it from a local butcher? Supermarkets will sell pork, it is
:23:08. > :23:11.the definition of fat to meat that is important. The cooking time, 300
:23:11. > :23:19.degrees Fahrenheit, 150 degrees centigrade, in the oven for three
:23:19. > :23:28.hours. Don't touch it, nothing, take the tin foil off, turn the
:23:28. > :23:35.oven up to 200, gas six or seven, and you end up after two more hours
:23:35. > :23:40.with pork and crackling. Yes, you see. OK, I'm turning slowly. Some
:23:40. > :23:48.bit of sardines on there! That's what you want. We will do a
:23:48. > :23:56.little apple sauce here. So diced apples, very quick apple sauce,
:23:56. > :24:00.Bramley apples, that will be enough. We then use some cider, not water.
:24:00. > :24:04.Cider because we're having an amazing season this year for apples,
:24:04. > :24:07.and the cider production. Cyrus will back me up. It has been the
:24:07. > :24:13.best in recorded history. weather has been awful for us but
:24:13. > :24:17.very good for the apples. Is that sugar.
:24:17. > :24:27.We need sugar with the Bramley apples. We bring it to the boil and
:24:27. > :24:28.
:24:28. > :24:34.cook it quickly. The hispi cabbage needs to be sliced. Our mashed
:24:34. > :24:43.potato we do with this. We have our butter. More butter.
:24:43. > :24:53.never thought I would say that, that's enough.
:24:53. > :24:55.
:24:55. > :25:03.A little bit of milk in there. We mix that together to our mash.
:25:03. > :25:09.This is the creamy mash, invest in a potato ricer. He pride myself on
:25:09. > :25:18.my mashed potato. This is just that, really quick. To cook the hispi
:25:18. > :25:24.cabbage. Water butter, of course. We throw the cabbage in, no need to
:25:24. > :25:29.boil cabbage. The water and the butter emulsify, to create a sauce,
:25:29. > :25:36.but the water will cook it, rather than it just frying, it is steaming
:25:36. > :25:40.at the same time in there. A bit of salt, education. Some black pepper,
:25:40. > :25:44.can you get me pork out of the pot. We can make the sauce with this.
:25:44. > :25:48.This is all about timing is this. That's the key to it, I suppose.
:25:48. > :25:58.The good thing about this pork is that the longer it goes in the oven
:25:58. > :26:01.
:26:01. > :26:10.the better it is. The pork shoulder you can almost forget about it. Can
:26:10. > :26:16.you put that on there, we will warm that up, actually.
:26:16. > :26:20.The mash is ready. You are salivating. It just looks great!
:26:20. > :26:25.That is the key to the pork, it has to be really good quality, but
:26:25. > :26:30.above all else, a slow cooking side of it works. You see the apples,
:26:30. > :26:36.they don't take long, how easy is that to make apple sauce, the cider
:26:37. > :26:41.in there, the taste of it. How do you know it is ready. The apples
:26:41. > :26:48.just break, that is apple sauce done. That is it, easy.
:26:48. > :26:52.There you go, easy! It is, now I forgot to mention earlier, you are
:26:52. > :26:57.also on the box doing remembrance week, which must be a great
:26:57. > :27:02.responsibility, and fascinating stories as well? Absolutely. Going
:27:03. > :27:09.to Afghanistan and film that, it comes out in November. They are
:27:09. > :27:15.real heros, obviously. They certainly are.
:27:15. > :27:22.That is the hispi cabbage, you can grow it simply at home. Then you
:27:22. > :27:25.have got check that out. At this point I want to thank everybody
:27:25. > :27:30.this week, obviously people have been watching this hospital thing I
:27:30. > :27:33.have been involved in, I would like to thank you for all the support. I
:27:33. > :27:37.never get to thank anybody on the show. Thank you for the support,
:27:37. > :27:46.the guys are doing a great job up in Scarborough, this should be on
:27:46. > :27:51.the menu up there. If you are going to be ill, get to
:27:51. > :27:55.Scarborough. A little bit of the apple sauce on
:27:55. > :28:02.the side. Then, just some of the pan juices, nothing else, just a
:28:02. > :28:06.few of the pan juices. Over the top, you can't slice it, dive in, it is
:28:06. > :28:15.comfort cooking, slow roast shoulder of park, Geithin Jones,
:28:15. > :28:25.dive into that one. To go with this, we have a
:28:25. > :28:26.
:28:26. > :28:34.Corriente Del Bio Pinot Noir from Marks & Spencers, it is from Chile,.
:28:34. > :28:42.The idea it is that sharing food. Come on, we're waiting! Strangest
:28:42. > :28:48.breakfast in the world. Happy with that. You saved the best till last.