10/09/2011 Saturday Kitchen


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10/09/2011

James Martin hosts the cookery show, with guest chefs Cyrus Todiwala and Atul Kochhar. Plus a member of the Strictly Come Dancing lineup faces their food heaven or hell.


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Good morning, it's back this machine here, the tandoor. Standby

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for 90 minutes of zizling food, cooked by some very special Indian

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chefs, with me. This is Saturday Welcome to the show. Cooking with

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us live in the studio are two great Indian chefs. To start with, the

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first Indian chef to win a Michelin star anywhere in the world, he

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still holds one for his flagship London restaurant, Bernstein, it is

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Atul Kochhar, and equally amazing for his restaurant Kate Spicer, it

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is my guests. On the menu is? Tandoori grey mullet with cep salad.

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The it is a feisty fish, it is strong and flavourful. Cooked in

:01:18.:01:24.

the tandoor as well? Fantastic. Following that, you are going to

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cook as well Cyrus? On the menu for me is creamy chicken tikka, and a

:01:31.:01:41.
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sheek kebab with naan, stuff the ran with salad, raitha and salad.

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If you are printing this off make sure you have lots of paper in your

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printer, the recipe is long. Great things coming up from the archive,

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Rick Stein and The Great British Menu, and Keith Floyd. Our Blue

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Peter presenters have some of the hottest jobs on TV. There has been

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35 to date, this one has to be the best. He was the 31st, welcome to

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Saturday Saturday, Geithin Jones. Good to see you. I'm hobbling

:02:13.:02:17.

because I bust my foot. It was manly injury I hear, tripped on a

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needle or something. Thank you. Just because you are Mr Sportsman

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and all that. Are you any good at cooking? Not the best. I must admit.

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I think it is a patience thing. I love to barbecue. That is man thing.

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It is social. What do you think of the tandoor? It sounds fantastic,

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very excite today try that later on. You're not keen on spicy food are

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you? No, I just don't have the palate for it. I will give

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everything a go and try everything. Good job, because Cyrus's dish has

:02:55.:03:01.

everything in it! The naanwich. food heaven or hell forget get is

:03:01.:03:04.

something based on your favourite ingredient or nightmare ingredient,

:03:04.:03:09.

it is up to the studio guests. Food heaven, if you could pick anything,

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what would it be? I have a long list. I have gone for sardines, it

:03:15.:03:19.

is not something I have a lot, and you can do it in many different

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ways. It is what you have abroad and not in the UK, you probably

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can't get hold of them? I have it more abroad than at home,

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especially fresh on some seaside resort, that is my choice of heaven.

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We have fresh ones, not in a warming cupboard. What about food

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hell? I have gone for pork. I'm not a big fan of pork, I love my meat,

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I don't know what it is about pork, it is farmyard ory. Farmyardy?

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told me to say that. I have got something a little

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different for you there, choux pastry sardines, mixed together

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with feta cheese and mashed potato, deep fried and served with a salad.

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That sounds great. This is far, far better, farmhousey, you could face

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food hell pork, which is everybody else's idea of food heaven. Slow

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roast shoulder of pork with Bramley apple and cider sauce. The pork is

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scored and roasted for five hours, until it is lovely and tender, with

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crispy crackling on top, with apple cider sauce, creamy mashed potato,

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lots of butter and cream. Five hours, did you come in at 5.00am

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for me. I didn't, somebody else Z but the idea of that, the longer it

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goes in the oven the better it is. You can go in there overnight.

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Happy to be corrected. It cuts out the farmyard taste. Will you let

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that go! Let's meet the other guests. They are two Saturday

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Saturday viewers, Jill you were the one who wrote in, who have you

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brought with you? Gloria, sister- in-law. Any fans of Indian cooking?

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Definitely. I know you have been to these guy's restaurants? I have

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been to Atul's restaurant. good? Marvellous. Did you have an

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Indian cocktail. I didn't have a cocktail. He's dressed as if he

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came from bar, that or a snooker club! Any questions, fire away, you

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get to help decide what Gethin will be eating at the end of the show.

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If you want to contact the show I think it will be the pork. It is

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time to fire up in the tandoor, standing by is it the brilliant Mr

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Atul Kochhar. What is on the menu today? We are making tandoori grey

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mullet with cep salad. It is a great fish, and cep is coming in

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season, so I married the two. You have the tandoori oven going for me

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so I thought I would use it. This is sustainable fish? This has no

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risk on our environment. Plenty in there. The reason you have given it

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to me you want me to do something with it. Fillet it? Fillet it for

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me. This has been scaled, so it is easy to fillet. Two fillets on a

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round fish, insert the knife and slide the knife on the backbone.

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You are so smooth with that. fillet should come out like. That

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trim that off. Where does the dish originate from, a lot of Indian

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originate from, a lot of Indian cooking changes from north to south.

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? Tandoori is always north Indian. I will be sad and very sorry if I

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saw a tandoori fish coming from south India, these days everything

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is done. But this particular recipe is mainly created in Britain, I

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would say. Pretty much like chicken tikka

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masala. There isn't such a thing as tikka masala? There is chicken

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tikka, that was added by the British. I have salt, pepper and

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ginger garlic, you can do it with a paste or roughly bash it. Tandoori

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is a traditional method? It is a way of barbecuing food. It can be

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used for making breads and kebabs. And all manner of other things?

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it you get the temperature right I will show you later.

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You are just worrying about temperature sigh Russian I'm

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worrying about ingredients. He has thrown everything at me today,

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James wanted it that way, four recipes, all in one. I got some oil

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in here, and the spices which I'm putting in are coriander, coriander

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powder, crushed lightly, cumin, red chilli powder, black pepper and a

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pinch of gar ram masala. When it comes to the spices, they are in

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the cup poords in the glass jars, they have been - cupboards, in the

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glass jars, by the windowsills. say four years. But three months

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after opening you want new ones? The powered spices within a couple

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of months change it. There is no point, chol spices change within a

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year. I'm sure I'm saying this, my mum must be wondering what will

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happen to the black peppers she has kept since the 1940s!

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Lemon juice as well. Ground or whole spices? Whole and invest in a

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small blender, then you can make your own. I add yoghurt, oil, lemon

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and the spices. I'm just going to get my hands in for a minute. I

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Call this number if you have any questions or contact us on the

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website. These have been in for an hour, two

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hours, overnight. Half an hour is good enough for fish, if you can

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put it overnight, nothing like it. We have about four minutes to go,

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you probably want to get those in. Going straight in, you have cut the

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ceps. I'm just going to put in the skewer, in case people don't have

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tandoori ovens, I don't have one in my house, I don't know about Cyrus.

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I only keep them for unwanted neighbours.

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You can just do that, you looks a if you have come from a snooker

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club! He had enough practice last night. Potatoes on. It just goes on

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to hold the fish so it doesn't slip away or down. It goes in the hot

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tandoori oven. We have a gas tandoori, charcoal, you have both

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at your place? I have both. If you are looking at home on the barbecue,

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as you suggested, foil would work as well, it would be great. On a

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tray under the grill would be fantastic. I have to make a base to

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go on fish as we cook. Add butter, chat masala. Is that a

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blend of spices? It is a blend, the backbone is black salt, mint,

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coriander. But there is 17zifrpb spices, I'm not - 17 different

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spices, I'm not going to start war on it, best to buy one. To make the

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dressing for my mushrooms, I have some leaves.

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All I have to do is just add olive oil, these seeds, you know what

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they are. I have seen them before, they are used a lot in Indian

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cooking? Especially with fish. It works really well. And the

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predominant flavour is what? Caramseeds, in old English you call

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these as bishop's weed. I don't know what that means.

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No need to soak, you just put them straight in. Lemon thyme. Like a

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lot of things in Indian cooking there is antiSeptemberic properties

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in those? This has great digestive properties, for my dressing I have

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curry leaves. Garlic roughly chopped. Sugar, pepper, pitch of

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salt. It is difficult to get kaffir leaves fresh, but you can get them

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dried or frozen. The curry leaves? In London I don't think it is

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difficult. Everywhere else it is difficult to get them fresh, but

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you can get them dried or frozen which is really good. A little bit

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of lemon in there? That would be fantastic, chef. Explain to us this

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tandoor oven. Some never go out, the charcoal ones never go out, you

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keep stoking them up? Every morning when the chefs come to the kitchen.

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They would take out some of the ashes and then put new charcoal in.

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The heat of it is pretty intense. Can you pass me the basting mixture.

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Another minute, that's all. ? We're talking about the heat,

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this is 400 degrees centigrade, but they can go up? Easily. You can see

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how black the potato has gone in there. They do roast potato as well.

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We are done on the mushroom, straight into the dressing.

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These are fresh ceps, they are quite a bit of money, could you use

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field ones too? I had spent no money on the fish, so I had some

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budget left. You spent about �50 on them. You could use field mushrooms

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there, big ones, loads of flavour? Can I just use one of the trays

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:14:45.:15:00.

here for the raw one. I will get a This is ready, you have to slide it

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slowly, it is very delicate. use different-sized skewers for

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different meats? Thin ones for fish, it is difficult otherwise. I will

:15:09.:15:19.
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leave it here. It will get hot. Right, some more basting to do.

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will leave you to put the mushrooms on and I will do that.

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on and I will do that. Could you use this maranaide for

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meats as well? Absolutely. Chicken, meat, it works so well.

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What would work really well is mackerel? That would be delicious

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as well. You could cook them whole on there? Indeed. I wasn't very

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sure how the eyes would look. there you go.

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Tell us what it is? It is tandoori grey mullet with cep salad. With

:15:55.:16:05.
:16:05.:16:07.

about �50 worth of ceps! There you I will leave to you carry it. I

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will probably drop it. You're like husband and wife in

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that kitchen! Straight into that. The fish is, I mean the fish is

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incredible. Squeeze some lemon on top before you do it. I don't know

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if you have tried the grey mullet, other fish you can do with it,

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obviously the tandoor you can use a barbecue? Normal grill or oven.

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That is very good. I love my fish. That's very good. The maranaide is

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incredible. It is fantastic. There is something about cooking it in

:16:44.:16:54.
:16:54.:16:56.

that. Not too spicy? Not at all. For that fish, that maranaide is

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fantastic. We sent Olly Smith back to Cambridge to choose something

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for Atul's magnificent mullet. I have come to Cambridge, where I

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used to sing as a chorster, it is time to head to the high street to

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pick out some wines to sing out With Atul's fabulous fish, I'm

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hunting are a white wine with brightness and fragrance to tickle

:17:35.:17:40.

the delegate spicing. If you are cooking fish at home graerbgts

:17:40.:17:45.

option is to pair unone - great option is to pair up one of these,

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Italian white wines. This dish is a symphony of spice, so I'm looking

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for something extra special to polish the palates. This is a

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Saturday Saturday first, it is a wine from India Ritu Voignier. The

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jewel in the crown. This wine comes from inland of Mumbai, an area with

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sunny days and cool nights. What it gives you is a bright invigourating

:18:11.:18:21.
:18:21.:18:23.

style. If you love a tangyer in terrine, you will love this -

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necterine, you will love this. Think about the spicing, the cumin

:18:29.:18:33.

and coriander, I'm looking for the exotic edge this wine offers. You

:18:33.:18:38.

have gentle warming spice in the dish coming from pepper and chillis

:18:38.:18:46.

and the savoury cep, there you need the right level of lightness, then

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with the tang of the yoghurt, you need the perfect level of ping.

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Atul here is to your grey mullet, cheers.

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A first for us, Indian white wine, brilliant? First for me too, I

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didn't know it came from India, fantastic combination. Just under

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�7, a bargain. Cheaper than the mushrooms. I love the grape any way,

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this one is really something that is going to establish itself, I

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think, in time to come. Really going very well with the fish, all

:19:23.:19:26.

the spices, everything. Definitely, very good. You wouldn't think that

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was from India? You never would. is definitely going to be sold out

:19:30.:19:35.

later on this afternoon. Later on Cyrus has one of his trademark

:19:35.:19:41.

simple supper dishes, tell us what it is gone. We haven't got time!

:19:41.:19:45.

Let's head down under for more adventures with Rick Stein, in

:19:45.:19:55.
:19:55.:19:59.

Queensland for a spot of beach Nusa in Queensland Austrailia. I

:19:59.:20:02.

first came here when I was backpacking around the world. I was

:20:02.:20:08.

19 and it has always remained in my mind how warm and blue and tropical

:20:08.:20:12.

it was. But I can't really neck it now. There were far fewer houses

:20:12.:20:18.

then, and only a few shops. Now it is really sophisticated. There is

:20:18.:20:23.

dress shops everywhere, and great restaurants and cafes and bars. I

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thought I recognised this pub. But one thing I do remember is this

:20:29.:20:33.

unforgetable beach. This beach to unforgetable beach. This beach to

:20:33.:20:36.

end all beaches. Nothing makes me more jealous when

:20:36.:20:43.

I think about the hedonistic lifestyle of Australians, in Nusa.

:20:43.:20:47.

You know that Australian expression "no worries", how could you have

:20:47.:20:53.

any worries, up to your waste in water, fishing and drinking ice

:20:53.:21:00.

cold beer. I might look a bit odd coming out

:21:00.:21:03.

of the sea here, but it is so hot on this beach, I had to have a bit

:21:03.:21:07.

of a paddle before starting all the cooking. This dish you have to do.

:21:07.:21:12.

It is beach food, it is my idea of beaches in Queensland, but you

:21:12.:21:17.

could cook it at home outdoors in your garden, of course you could.

:21:17.:21:24.

It is sauted squid with a salad and Thai dressing, I have to end all

:21:24.:21:29.

the flavours down to fit in with Pacific Rim cooking, as they call

:21:29.:21:33.

Pacific Rim cooking, as they call First into the pan goes plenty of

:21:33.:21:40.

vegtable oil. Keep the wok hot. Now, a God pinch of Cayenne pepper,

:21:40.:21:43.

plenty of paprika. Then some squid. I have already prepared the squid,

:21:43.:21:50.

I just cut it up, and cut diamond patterns through the squid to

:21:50.:21:55.

tenderise it. I will saute it off for about two minutes. Do I have to

:21:55.:21:58.

justify why I'm standing outside on a beach? No, because everything I

:21:58.:22:03.

cook on the beach is designed to be cooked on the beach, I think even

:22:03.:22:09.

back home in little cold England, we can still get those lovely hot

:22:09.:22:12.

sunny day, and get out in the garden and do some cooking. That is

:22:12.:22:16.

just about cooked. I will take that off the heat and leave it to cool

:22:16.:22:21.

down. Now make the bit that really sounds in the salad, that is the

:22:21.:22:25.

roasted rice, it gives the salad a lovely crunch. Stir is it over for

:22:25.:22:32.

two minutes, let it brown. All good dishes have a little hook, a thing

:22:32.:22:36.

people say what is that, I have never tasted it before. That is

:22:36.:22:40.

what is in this dish, it is the roasted rice. I want you to try

:22:40.:22:44.

this dish, in the certificatios I do, I always think there is one

:22:44.:22:51.

dish everybody should try. Last series it was Thai fishcakes, the

:22:51.:22:57.

series before, a jam ballet, this one it is the roasted rice salad.

:22:57.:23:01.

Into the mortar to get the pounding and get the crunchy roasted rice.

:23:01.:23:07.

Now to make the salad. I just cut up some lovely lettuce here, picked

:23:07.:23:11.

off mint, coriander, thinly shredded some spring onions. Look

:23:11.:23:17.

at the salad, it is lovely. Put a great big double handful on to the

:23:17.:23:20.

beautiful plate. Now the squid, which is nice and cool, arrange

:23:20.:23:25.

that very, very neatly and tidely over the top, and now the quickest,

:23:25.:23:29.

simplest dressing you have ever seen. First of all, a bit of lemon

:23:29.:23:34.

grass in with some red chilli. A tiny bit of sugar. Plenty of fish

:23:34.:23:40.

sauce, about two tablespoons. The same amount of water. That's it.

:23:40.:23:49.

Just stir that around. Straight on to the salad. Finally

:23:49.:23:53.

the last thing and the best thing is the roasted rice. Nicely

:23:53.:23:56.

crunched up. Rice over the top of the dressing like that. Look at

:23:56.:24:00.

that, don't you think you want to eat that, I can tell you, if you

:24:00.:24:04.

ate that, I may have said this before, but you would think, in the

:24:04.:24:07.

words of that terrible cliche, you had died and gone to heaven. I

:24:07.:24:17.
:24:17.:24:22.

thinking of Australia, minimum ingredients, that is what I'm

:24:22.:24:27.

working on. This one is an oyster dish, lovely oysters on this coast.

:24:27.:24:31.

They have so much flavour and they are a nice, small size, but really

:24:31.:24:37.

plump. This dish was deep fried oysters in tempura batter, it had a

:24:37.:24:41.

dipping sauce and some wedges of lime, first of all, what I did was

:24:41.:24:47.

opened the oysters, take them out of the shell, then I made up a very

:24:47.:24:50.

simple dipping sauce which was just soya sauce, mixed in equal

:24:50.:24:54.

quantities with water, and just fresh lime juice. That was all what

:24:54.:24:59.

was in the dipping sauce. And then I made up a batter, all the

:24:59.:25:03.

tempuras I have used before had egg, this was just flour, and cornflour.

:25:03.:25:07.

Mixed together with just a few sesame seeds, which had been

:25:07.:25:12.

lightly toasted. And then that was mixed with ice cold soda water, up

:25:12.:25:16.

to about the consistency of, well, probably somewhere between single

:25:16.:25:20.

and double cream. You mixed that with your hands, just round and

:25:20.:25:23.

round with your hands. It doesn't matter if there is a few lumps in

:25:23.:25:27.

it, because the whole thing is it has to be freshly made. I don't

:25:27.:25:31.

know what it is about the soda water. But when you just then take

:25:31.:25:37.

the oysters out and drop them into hot oil at about 190 degrees

:25:37.:25:42.

centigrade, the batter just goes so crisp, and it is so thin, you can

:25:42.:25:46.

still see the oysters inside the batter. You fry them for about no

:25:46.:25:52.

more than a minute. You take them out, and you put them back into the

:25:52.:25:57.

cleaned shells. The idea of it is to give a cooked oyster dish for

:25:57.:26:03.

those who don't particularly like raw oyster, but still get the fresh,

:26:03.:26:13.
:26:13.:26:13.

Oz zoney flavour from the oysters. It is a ripper. That looked

:26:13.:26:18.

delicious food from Rick. If you can't think of cooking on a

:26:18.:26:23.

hot beach in Australia, think about using the tandoor in the studio. It

:26:23.:26:27.

is extremely hot, I will hopefully use this to use a traditional

:26:27.:26:35.

Indian dish, marshmallow. I didn't know what to do with it? Firstly,

:26:35.:26:39.

to make marshmallow it is straight forward. It is basically meringue

:26:39.:26:42.

with gelatine, that is what it is. It is the way that you make

:26:42.:26:46.

meringue, same amount of sugar as with any meringue, the difference

:26:46.:26:52.

is you boil it, this is Italian meringue. You boil it to hard boil,

:26:52.:26:58.

on a sugar they were mom ters it comes up with different -

:26:58.:27:04.

thermometer, it comes up with different temp tuefrs, 127 degrees,

:27:04.:27:11.

sugars boils more than boiling water, you get gelatine and then

:27:12.:27:16.

you get it. Gelatine, cold water, if you use warm water, you will

:27:16.:27:26.
:27:26.:27:30.

spend a lot of time fishing it out. Cold water, allow it to sit. When I

:27:30.:27:37.

was reading about you, people know you were from Blue Peter, but music

:27:37.:27:42.

in school? That was a big thing, my dad was a conductor, my mum is a

:27:42.:27:47.

violin teacher. It was a natural fit for me. Played the violin and

:27:47.:27:50.

piano, just carried on. The great thing playing an instrument as a

:27:50.:27:54.

kid, you get to travel and spend time with different kids as well.

:27:54.:28:03.

So it was great. I was hopeless at something? I played recorder, I

:28:03.:28:08.

went for the Nativity, I got demoted from recorder to king. I

:28:08.:28:12.

was so useless at acting I got put on lighting, I was around the back.

:28:12.:28:17.

I was hopeless. I'm a rubbish chef, there you go. What musical

:28:17.:28:22.

instruments did you play when aurp kid? I played the vi lin, we had a

:28:22.:28:26.

few county orchestras. My mum said you could give up after great grade

:28:26.:28:31.

8, that is the last grade you can do. I did it. Like I say it was

:28:31.:28:35.

fantastic. To be able to play the piano when away with your friends

:28:35.:28:39.

or watching the rugby. They always have have a play on the piano and

:28:39.:28:44.

play a few hymns. You played at the Albert Hall when you were younger?

:28:44.:28:49.

I did, I played at the Albert Hall. He just says, yeah. That was pretty

:28:49.:28:53.

cool experience, and I played all over the world, really. And then, I

:28:53.:28:59.

went to university and rugby took over, and I play the piano more

:28:59.:29:03.

than I play the violin, I'm ashamed to say. You were almost a

:29:04.:29:06.

professional rugby player? thought about it, it was when the

:29:07.:29:11.

game was going professional, and I had to make the decision. One of my

:29:11.:29:18.

good friend Danny Scarborogh went on and now he has a funny face and

:29:18.:29:26.

muscles in the wrong place. You know, you injured yourself with a

:29:26.:29:33.

needle, and you might not have done good. I have a nervous twist and

:29:33.:29:42.

might do it? You stood on a needle and it hurt so much you kicked out

:29:42.:29:48.

and broke two bones in your toe! You were getting marshmallow. When

:29:48.:29:54.

you get the sugar thermometer. happens to all of us. Sport was a

:29:54.:29:59.

big thing, we know from you that, on Blue Peter you did tonnes of

:29:59.:30:05.

sporting tasks, were you the first civilian to do the yomp?

:30:05.:30:10.

commando yomp, that was the worst and best experience of my life. It

:30:10.:30:16.

is the last challenge the commandos do, it is 30 miles of hell, there

:30:17.:30:24.

is no respite, you are yomping over the worst terrain in the worst

:30:24.:30:29.

weather w15 kilos of rifle and pack. I remember it. It was awful. The

:30:29.:30:33.

nicest story is no-one expected me to do it, and at the end I was

:30:33.:30:38.

supposed to get an honourary green beret along with the commandos, I

:30:38.:30:45.

did it in eight hours 20, instead of eight hours, a little girl

:30:45.:30:52.

called Millie, a viewer, and she decided to knit me a beret, she

:30:52.:30:59.

made it to the scale of my head on television, and it was this size

:30:59.:31:04.

and with a Blue Peter badge on it. Talking about the shows, you are

:31:04.:31:08.

doing something else a game show? It is a game show with a twist. It

:31:08.:31:11.

is a very emotional quiz show, it is a game where someone comes on to

:31:11.:31:18.

play for a life-changing sum of money, but not for themself but for

:31:18.:31:22.

a hero. They can be a family member or someone they have never met

:31:22.:31:25.

before. It is a positive show. At the moment it is really nice that

:31:25.:31:28.

goes out. It is apt it is going out tomorrow night as well. It really

:31:28.:31:31.

has made a difference to many people's lives. The money is quite

:31:31.:31:37.

a serious amount? It is a huge amount, the maximum amount to win

:31:37.:31:41.

is �160,000, as all the heros told us that can make a huge difference

:31:41.:31:46.

to the local community. It is tomorrow night on ITV, called

:31:46.:31:52.

Holding Out For A Hero. It was a learning curve for me. When asking

:31:52.:31:56.

the question it is hard not to say what it is, because you want to

:31:56.:32:03.

tell them which one it is. degrees on the sugar thermometer,

:32:03.:32:07.

we add the gelatine to it, it has gone soft. We add the water to it.

:32:07.:32:13.

We mix this all together. I pour this on to whipped egg whites.

:32:13.:32:17.

might be in to cooking if you came over and had a chat over day, it is

:32:17.:32:22.

a bit lonely on your own, that's all. Maybe Atul could pop over, we

:32:22.:32:26.

could talk about stuff, no? Pour that on there, you will see it,

:32:27.:32:31.

without the gelatine, this is what we call Italian meringue, you add

:32:31.:32:37.

the sugar slowly, and as we whisk it, you add the sugar slowly

:32:37.:32:42.

because it is boiling hot. You whisk it, it cools down, we add a

:32:42.:32:47.

touch of van nilla, this is where you can colour it with whatever you

:32:47.:32:53.

want. Allow that to cool, fold it in the pot with icing sugar and

:32:53.:32:58.

cornflour. Is that one you made earlier, James. Not in a Blue Peter

:32:58.:33:03.

style, I made it this morning? you make it. Yeah, it is my recipe.

:33:03.:33:13.

Did you make it? Yes, I did. That is fantastic. Check this out.

:33:13.:33:16.

This is cornflour and icing sugar mixed together.

:33:16.:33:21.

Roll it around. That looks aamazing, that texture

:33:21.:33:25.

looks fantastic. It is a shame you are not going to get any.

:33:25.:33:31.

Then you get your skewer. I will switch this off. Ideally we cook

:33:31.:33:36.

this on the barbecue, but the procuesers of this show, because we

:33:36.:33:40.

have got this tandoor, that I have to do it in the tandoor, I reckon

:33:40.:33:48.

it is going to fall off? You can do it on the barbecue. Do you have to

:33:48.:33:53.

put a potato on the end. Because it drops in the pot tomorrow. Then you

:33:53.:34:03.
:34:03.:34:05.

hold on to it. Good luck! This is hot, it is now on fire.

:34:05.:34:12.

What's going on. It is on fire. Look at that.

:34:12.:34:22.
:34:22.:34:25.

Take the potato off. Tandoori marshmallows! Then you put them on

:34:25.:34:34.

there. If I was at home I would put one of those in my mouth straight

:34:34.:34:38.

away, because I'm on television I will wait. Because we have the

:34:39.:34:43.

Michelin starred chefs you have to do that. They told me not to wear a

:34:43.:34:49.

white shirt, now I know why! Can I have a bit now. I love meringue and

:34:49.:34:56.

marshmallow. Efrpblgts oh my God. We put that in

:34:56.:35:03.

the background, which makes it a fiver! What do you reckon? That is

:35:03.:35:06.

amazing. It is nice and simple, I never

:35:06.:35:15.

thought I would do it in the tandoori oven. Now it is food

:35:15.:35:20.

heaven and hell, sardines, with a choux batter with a salad, or food

:35:20.:35:24.

hell, the pork and a superSunday classic, roast shoulder of pork

:35:24.:35:29.

with apple sauce, the pork is scored, put in the oven, cooked for

:35:29.:35:33.

five hours until the meat is lovely and tender and the crackling is

:35:33.:35:42.

crisp, served with big slices, apple and cider sauce, some hispi

:35:42.:35:48.

cabbage too! What do you like the sound of? Pork, lovely, right, what

:35:48.:35:53.

about you, Jill? I really like the sound of the sardines, they are

:35:53.:35:58.

cooked. Jill what do you like the sound of, the sardines or the

:35:58.:36:03.

beautiful, suckling roast pork? Pork. Right answer. Don't give in

:36:03.:36:09.

that easily. You have to wait until the end of the show for the final

:36:09.:36:12.

result. The continuation of the Indian

:36:12.:36:16.

theme today as this week it is Acktar Islam taking on Richard

:36:16.:36:20.

Bainbridge. For his modern Indian sharing menu to win a place in the

:36:20.:36:29.

Grand Final, have a look at this. Akhtar and Richard will look their

:36:29.:36:33.

four courses today, with two very distinctive styles, judges may

:36:33.:36:38.

guess whose dishes are whose. But they won't know for certain until

:36:38.:36:41.

after they pick a winning menu. Both chefs know how much is riding

:36:41.:36:46.

on today. Now Richard needs to focus, he's

:36:46.:36:52.

first up today with his quurky take on an English picnic of quail,

:36:52.:36:59.

served in individual hamper, with a Scotch egg, cheese scone and tomato

:36:59.:37:04.

vinaigrette. British charred knows presentation is amazing, a napkin

:37:04.:37:09.

has gone missing. I'm one short, it has to be around here somewhere,

:37:09.:37:17.

BEEP. You feeling the fresh chef! BEEP. Richard wants everything to

:37:17.:37:23.

be perfect for the judges and is well aware he can't afford to be

:37:23.:37:27.

late. They are under the flap, panic over. You are telling me

:37:27.:37:32.

today is all about having fun, still having fun. I will ask you

:37:33.:37:38.

after you have served your starter. Hand with the box. Disaster averted,

:37:38.:37:48.
:37:48.:37:57.

he gets his box out in the nick of picnic! I think that is slightly

:37:57.:38:05.

disappointing. It is a dinky plate. A little Scotch egg. Wheat,

:38:05.:38:11.

delicious pork, lovely crunchy, slightly sandy outside. Mmmm. That

:38:11.:38:15.

quail is delicious. One of the most important things about this box is

:38:15.:38:18.

it stops you communicating with the people, it is very personal with

:38:18.:38:23.

you, you are not sharing the food. But it is delicious to eat, and

:38:23.:38:26.

beautifully prepared. It is fun and funny. But it isn't fabulous. I

:38:26.:38:31.

think that's where it falls down. So, some praise from the judges,

:38:31.:38:36.

but hardly a resounding triumph. Could it be a chance for Akhtar to

:38:36.:38:41.

push ahead. His complex dish includes stuffed courgette flowers,

:38:41.:38:51.
:38:51.:38:53.

pea and spinach cake Pakora. Will you be on time for this, tick-

:38:53.:38:56.

tock tick-tock? You are not too relaxed now? Not at all, mate.

:38:56.:39:01.

Akhtar is not put off his stride and brings his tiffin of Indian

:39:01.:39:05.

street food and selection of chutneys to the pass bang on time.

:39:05.:39:15.
:39:15.:39:22.

Be careful with that, and I have for you. It is real sharing, but a

:39:22.:39:27.

picnic too. It is not an unhefty first course. I don't know. Five

:39:27.:39:36.

fights. The courgette flower, it is slightly lost, I don't know why we

:39:36.:39:39.

need the sauces. I think each of the individual items are favoured

:39:39.:39:44.

so well. You don't have to have it, you can choose. Do you know, I

:39:44.:39:47.

think this will be hugely popular. It particulars all the boxes about

:39:47.:39:53.

sharing, about looking spectacular. Slight query over the practicality

:39:53.:39:57.

of it all. I feel sorry for the chef, if he goes through on this,

:39:57.:40:04.

he's not just cooking one dish, he's cooking five dishes.

:40:04.:40:12.

times! So it is a big ask. mixture of views for Akhtar as well.

:40:12.:40:17.

With three more courses to go the field is wide open. Next up it is

:40:17.:40:26.

the fish course, Richard is first to the pass, with the 70s' inspired

:40:26.:40:31.

lobster fondu. My fish is my weakest. Any changes to the fish.

:40:31.:40:35.

know my flavours are there, the way my fish is dressed, it is fun, it

:40:35.:40:38.

is quirky, not over the top. Clearly you are a fellow who likes

:40:38.:40:43.

to go over the top. I like to keep my feet on the ground a bit more.

:40:43.:40:52.

I'm all about impressing and making the effort. I know I have seen your

:40:52.:40:59.

car outside. He adds a quirky touch, dehydrated vegtables he hopes will

:40:59.:41:09.
:41:09.:41:18.

think I might have fallen asleep by the time this gets round to being

:41:18.:41:25.

served. I think it is intriguing. Dip that. I don't know why we

:41:25.:41:34.

didn't get one each. This is a sharing exercise. This is delicious.

:41:34.:41:39.

This is so not a feast for the eyes. I really wouldn't want to see a

:41:39.:41:43.

concoction of this at such an important occasion. I would love to

:41:43.:41:47.

see lobster, because I think it is so special and I love it. But I

:41:47.:41:52.

agree with you that he could have made that lobster look so much more

:41:52.:41:54.

dramatic. So a mostly positive reaction from

:41:54.:41:58.

two of the judges. Now it is Akhtar's turn, and Richard knows

:41:58.:42:02.

his fish course is a strong contender. He is serving a double

:42:02.:42:09.

dish of wild sea bass with coconut gravy and soft shelled grabs with

:42:09.:42:12.

mango chutney. Earlier this week this was the second course that

:42:12.:42:18.

Akhtar delivered late to the pass. Tick-tock tick-tock, minutes are

:42:18.:42:22.

passion. Richard is taking every opportunity to pile on the pressure.

:42:22.:42:25.

Do you think serving whole crab for a banquet is fitting? Everybody

:42:25.:42:29.

like as bit of crab. I'm from Norfolk we have some of the best

:42:29.:42:32.

crabs in the world, I wouldn't serve it deep fried. It is all

:42:32.:42:36.

about the lovely batter. Yeah, yeah, delicious batter, I ain't going to

:42:36.:42:43.

tell you how to cook it, mate. Akhtar has managed to get his sea

:42:43.:42:48.

bass to the pass today. Have Richard's jibes rattled him.

:42:48.:42:52.

feeling nervy with the crab, I would have liked it to be a bit

:42:52.:43:00.

more crisp. I hope it isn't picked up on too much.

:43:01.:43:04.

That's more like it t it is drama and theatre. One of the problems

:43:04.:43:09.

looking it, it is very easy to overchook it, that is what has

:43:09.:43:13.

happened here. The sauce is delicious, a wonderful, really

:43:13.:43:22.

delicious contrast to the first course. This green mango relish is

:43:22.:43:26.

just delicious. The soft shell crab needs to be perfect to eat it.

:43:26.:43:33.

isn't, it is soggy. The idea of this. Rather addicted to the

:43:33.:43:37.

stuffing. The sauce and relish and the stuffing is beautiful. It is a

:43:37.:43:42.

comment when you think the sauce and the relish are the best bits, I

:43:42.:43:45.

could have served up a telephone directory and it would have been

:43:45.:43:51.

delicious to eat, it almost rescued the fish, but not quite. Idea is

:43:51.:43:56.

right, dramatic, cooking not good enough, two sauces fantastic, but

:43:56.:44:06.
:44:06.:44:09.

this week, you can see who makes it through in 20 minutes. Still to

:44:09.:44:14.

come on Saturday Saturday Live, Keith Floyd travelling through the

:44:14.:44:20.

French region of Burgandy, he is preparing veal escalopes in a white

:44:20.:44:27.

wine and mustard sauce on board a canal barring.

:44:27.:44:34.

Atul and Cyrus have sur arrived the eggs eggs shaugs, or will it be all

:44:34.:44:38.

or white, this is the worst thing, it is the cullinary experience they

:44:38.:44:43.

will need to survive against The Saturdays omelette challenge. All

:44:43.:44:47.

revealed later, and what we will cook forget get, sardines in a deep

:44:48.:44:53.

fried choux pastry and salad, or food hell, pork, and that fantastic

:44:53.:44:58.

slow roast shoulder of pork with apple and Bramley saurs. What do

:44:58.:45:03.

you think Cyrus? Pork, amazing. One of the most respected Indian

:45:03.:45:06.

chefs in the world next, one thing longer than the lirs of letters

:45:06.:45:12.

after his name, that is the list of in- letters - the list of letters

:45:12.:45:17.

after his name, and that is the list of ingredients today. We tried

:45:17.:45:23.

to keep it small. Lamb mince and chicken fillet breast, a sheek

:45:23.:45:28.

kebab, you will help me make the chicken tikka, which is creamy

:45:28.:45:32.

tikka. We have two salads. We have raitha, it will be a yoghurt with

:45:32.:45:37.

the cucumber and mint, and we have a shredded salad. We will do some

:45:37.:45:47.
:45:47.:45:51.

naan bread as well? I will crack on and do this. Spice here. How does

:45:51.:46:01.
:46:01.:46:02.

it open! Only mace and cardamon in there. For my sheek kebab now.

:46:02.:46:09.

The sheek keb back is that standard with lamb mince - kebab s that

:46:09.:46:13.

standard with lamb mince or anything? It is called something

:46:13.:46:18.

else with chicken. It become as little bit silky, and you can also

:46:19.:46:25.

do it with pork. Like I was talking to Atul about different regions of

:46:25.:46:30.

India where things come from, where does this lie? Kebabs came mostly

:46:30.:46:39.

from the Persian influence on Indian cooking. We owe a lot to the

:46:39.:46:46.

Persians and the whole of Europe and north India as well. A lot of

:46:46.:46:53.

stuff came from there. As a result it has been adopted into Indian

:46:53.:47:03.
:47:03.:47:05.

cooking. The tandoor, in Iran is called the taftun. Whilst our's is

:47:05.:47:11.

vertical, the Iranian tandoor goes in at a slant. They do make naans,

:47:11.:47:16.

massive naans, to be honest with you, pretty big, and I think that

:47:16.:47:20.

is where the Indians got their little bit of culture from. We have

:47:21.:47:27.

the spices here, cardamon? And mace, you will put in a little bit of

:47:27.:47:34.

ganger in there. You have double cream, yoinggurts and great cheddar

:47:34.:47:39.

cheese from India. - Yoghurt, and great cheddar cheese from India.

:47:39.:47:44.

Why do you put the cheddar cheese in there? It adds a punch to it.

:47:44.:47:52.

You don't think Indians have cheese, do you?

:47:52.:47:59.

Then the Chechen. I will come here, whilst you do that, I will try look

:47:59.:48:04.

for my sheek kebab. With the chicken you have to make sure the

:48:04.:48:10.

pieces are thin. Yes. That is if you have got a tandoor at home?

:48:10.:48:13.

you don't you have a grill, and always have it in the grill, and

:48:13.:48:18.

put it on a tray, a very hot grill, nice butter, a little oil on the

:48:18.:48:22.

top. This tikka will brown very, very quickly in the often, you have

:48:22.:48:27.

to be a little bit careful. It is very creamy and rich. Let's hope

:48:27.:48:32.

that doesn't fall off now. Can I bring that tikka marinated

:48:32.:48:38.

before. That is the chicken I have done.

:48:38.:48:42.

How long do you leave it? Overnight is great. Most maranaides are

:48:42.:48:46.

overnight. You have almonds in there. Yes, we have almonds and

:48:46.:48:56.
:48:56.:48:57.

cashew nuts in there. Both. Does the lid need to be on. Can we

:48:57.:49:03.

have a look. Cyrus there is a phone call on for you, the British health

:49:03.:49:12.

foundation is calling you. This is very healthy stuff! You want me to

:49:12.:49:18.

do the salad, a little cucumber raitha. I can't talk to you guys

:49:18.:49:23.

without talking about cricket? Fantastic, India is doing so well.

:49:23.:49:26.

But we have all become rugby fans all of a sudden. Cricket, you

:49:26.:49:29.

provide a lot of the catering, you are doing it tomorrow? We are doing

:49:29.:49:38.

it tomorrow morning, we will be on duty at 6.00am. It is your food

:49:38.:49:42.

Cyrus. If it was my food they would be winning. You have this fantastic

:49:42.:49:49.

truck, this trailer? Yes. Tell bus that then? It is a mobile unit, and

:49:49.:49:53.

it is fantastic, because it cost fantastic amounts of money. But we

:49:53.:50:03.

use it to reheat and sell the food out. It is also capable of cooking,

:50:03.:50:10.

of course, so it can cook too. When it is busy, tomorrow should be busy,

:50:10.:50:16.

even though the weather is not very good, Onyango our side. This is at

:50:16.:50:23.

Lords? - It is not on our side. That is at Lords? Yes, but the

:50:23.:50:28.

trailer moves where it is supposed to go. As well as doing that you

:50:28.:50:31.

are launching a new restaurant? the new restaurant launches the end

:50:31.:50:35.

of September, hopefully. Though I would love to have a little bit

:50:35.:50:41.

more time on my hands, but it is at the new Hilton near Terminal 5. It

:50:41.:50:47.

is going to be called Mr Toliwaler's kitchen. That is

:50:47.:50:53.

dangerous. Tell us about the naan bread, in it it is not yeast?

:50:53.:50:59.

baking powder, not yeast. There is no other lefrpbing agent inside,

:50:59.:51:09.
:51:09.:51:09.

except - - leavening agent invite except bake powder. This is hot,

:51:09.:51:16.

you turned it so high. With the marshmallow. You know I was coming.

:51:16.:51:23.

No I want Gethin to make one because he titched me up. There you

:51:23.:51:29.

go, make your own naan bread. easy. That frightens me already.

:51:29.:51:34.

Dip your fingers into the oil. you a lefty? No, righty. Use your

:51:34.:51:42.

right hand, I'm left handed. I thought the hand was important.

:51:43.:51:48.

I'm Indian, I say one thing and mean another. If you want any of

:51:48.:51:54.

the recipes they are on the website. Previous dishes are on the website

:51:54.:52:02.

too. Then you just slap it in there.

:52:02.:52:08.

Only use one oily hands, slap it there. There is a bin on the side

:52:08.:52:18.
:52:18.:52:22.

if you want to slap it there. This is your's Gloria!

:52:22.:52:31.

Apply a bit of water on there. Now slap it in there. On the mat

:52:31.:52:41.
:52:41.:52:41.

like that. Hold it tight. Don't touch the sides of that. Stick it

:52:41.:52:49.

in, do for it, yes! He's the commando. Next week I will be

:52:50.:52:55.

making...! You probably notice now we have hairs from your harm all in

:52:55.:53:01.

the chicken as well.. You are going to pull it out. Put your hand in

:53:01.:53:11.

and pull it off. Right that there. There is a pick there. That's not

:53:11.:53:17.

ready yet. This one is ready. you tuned in, I told you couldn't

:53:17.:53:23.

follow that recipe. Crikey that's hot. Put your hand in the fire, OK!

:53:23.:53:30.

I will leave you boys be. He put me up to that, Mr Martin.

:53:30.:53:38.

Our salad, because he has been busy doing that. Chilli, onions, tomato.

:53:38.:53:43.

Chilli, onions, tomato. What other spices, two of these spices, what

:53:43.:53:48.

are these? Yeah, you can put them in the raitha, chilli and cumin,

:53:48.:53:55.

that goes in the raitha. Should I worry that I can't see any more, is

:53:55.:54:00.

that normal. I can't see anything any more should I worry about that.

:54:00.:54:08.

It is just burnt hair in your eyes! They are extremely hot.

:54:08.:54:12.

tandoors do get very hot, unfortunately. You can always spot

:54:12.:54:20.

a tandoor chef, he has no hairs on his right hand. With us you can

:54:20.:54:25.

spot the difference the hair goes back. If you have a lot of tandoor

:54:25.:54:31.

practice nothing grows. I'm putting hot beetroot chutney on it. With

:54:31.:54:41.

the lamb. Where is the salad, you haven't mixed it yet. Done

:54:41.:54:45.

everything else! Of course, I will put some mango relish on this one,

:54:45.:54:49.

in the meantime. I will leave you to fill those. You want to take the

:54:49.:54:55.

chicken out of the tandoor. I will take the chicken out. Is it ready?

:54:55.:55:04.

Not particularly. It is a bit hot. Take the naan out. I will use the

:55:04.:55:14.

tools. Here you go, Sir. No space here. I'm fine, leave me

:55:14.:55:22.

to it, it's fine. On these you have one that prices it off and one that

:55:22.:55:31.

has a hook, by holds it on when you price it off. What a mess Mr James,

:55:31.:55:37.

I would never make a mess like that. You can tell a good naan bread and

:55:37.:55:41.

whether it is made by restaurant, is it generally has a hole in the

:55:41.:55:51.

bottom. Happy with that, I'm happy with the

:55:51.:55:56.

fresh naan because it looks superb. There you go, my hands are greasey,

:55:56.:56:06.
:56:06.:56:24.

you put it on the plate. Shall we naanwichs! That is malai chicken

:56:24.:56:28.

tikka with minted mango and ginger relish, that is made by the one and

:56:28.:56:32.

only. With the raitha and salad, and we have a sheek kebab w a

:56:32.:56:37.

similar thing, but a hot beetroot chutney. Easy to do at home? Very

:56:37.:56:47.
:56:47.:56:51.

easy. Very easy to do at home! did you make that from that carnage.

:56:51.:56:58.

Are these hot? Dive into the lamb ones? Are you stitching me up again.

:56:58.:57:04.

Try the lamb one first, the chicken is a bit too hot.

:57:04.:57:12.

Try the lamb one first. Mak magic. Worth the wait? Worth the watch and

:57:12.:57:16.

wait. And the effort of doing it in the tandoor. You are a professional

:57:16.:57:20.

that is delicious. Back to Cambridge and see what Olly has

:57:20.:57:30.
:57:30.:57:57.

I'm hunting a drink with a perfect intensity and roundness to stretch

:57:57.:58:02.

around the spicyness of the dish and give it a cuddle. You could

:58:02.:58:10.

give it a beer, this is Black Sheep Ale, or a dose of IPA. But wine too

:58:10.:58:18.

can pair up gloriously with spicy cooking. I'm selecting this Rioja,

:58:18.:58:24.

mine's a pint of this. This wine comes from the Rioja region of

:58:24.:58:31.

northern Spain. The headline grape variety is Temperino, you can

:58:31.:58:36.

expect good spice, reserves like this love being paired with lamb.

:58:36.:58:39.

That has the right intensity and weight to pair up with the

:58:39.:58:44.

structure of the lamb, without swamping the more delicate creamy

:58:44.:58:48.

flavours of the chicken. There is also some mellow fruitfulness, that

:58:48.:58:52.

will link up with the warming spice in the dish, that is the pepper and

:58:52.:58:56.

the chilli, without overwhelming the more delicate aromatic flavours

:58:56.:59:01.

coming from the cumin, ginger and the cardamon. Finally there is a

:59:01.:59:05.

deftness here, it is important to allow all the spectacular flavours

:59:05.:59:13.

on the plate to shine through, right up to the fresh mint in the

:59:13.:59:20.

rocking rate ta. Cyrus here is to your tandoori treat. It is going

:59:20.:59:24.

down well here. You said it is the weirdest breakfast you have ever

:59:24.:59:30.

had in your life. Grey mullet, marshmallows and now a lamb kebab,

:59:30.:59:36.

and I have had white and red wine, and it is 11.00am. What do you

:59:36.:59:40.

think? It is perpect, acidity and balance. You have the richness of

:59:40.:59:44.

the naan coming in your mouth, it washes down completely. I know the

:59:44.:59:49.

girls like it, you are diving in. It was fantastic, great combination

:59:49.:59:53.

of wine as well, it works so well. Difficult to follow, but worth the

:59:53.:59:59.

wait. Talk about, that you have become the first recipient of our

:59:59.:00:04.

Saturday Saturday badge. Really. For your bravery of the tandoor,

:00:04.:00:12.

and you still have hairs left. many. It is time to see which chef

:00:12.:00:22.
:00:22.:00:23.

made it through to the Grand Final of the Great British Menu, it is -

:00:23.:00:28.

Acktar Islam or Richard Bainbridge. On to the main course, Akhtar is

:00:28.:00:33.

serving slow roasted shoulder of lamb, with cashew NUT and onion

:00:33.:00:36.

roasted gravy, plus three different vegtables and bitterian any. This

:00:36.:00:40.

is the highest scoring dish of the week. Every chef wants to be the

:00:40.:00:45.

main course winner. Every chef wants the main course. I'm no

:00:45.:00:48.

different. It is like the manly role f you get the main course, you

:00:48.:00:53.

are the man. Akhtar quickly puts the finishing touches to the lamb

:00:53.:00:58.

and brings it to the pass in a bullish mood. Main course awaits,

:00:58.:01:08.
:01:08.:01:09.

bet you wish you'd been to the gym now.

:01:09.:01:16.

That is a feast for the eyes. is it a feast for the tummy. Does

:01:16.:01:25.

it taste good. That lamb is delicious, it melts off the fork.

:01:25.:01:28.

It is a big fork when you have two more courses to go and you have

:01:28.:01:33.

already had two. Would this be the Centre Point of it. It is really

:01:33.:01:36.

fantastic for sharing, I don't think it is too heavy, an excellent

:01:36.:01:41.

bit of cooking. Akhtar's dish is a hit on all levels with the judges.

:01:41.:01:46.

He has set the bar high. Will Richard's beef Wellington served

:01:46.:01:50.

with cottage pie and glazed vegtables measure up. It has dawned

:01:50.:01:55.

on me that the main course is out, I only have one more course to go.

:01:55.:02:01.

How many do you think I have after main course. Richard brings has

:02:01.:02:07.

classic beef Wellington, shepherd's pie and glazed vegtables. He's

:02:07.:02:10.

hoping one particular element will make the food stand out. What I

:02:10.:02:14.

want you to do is put this down in front of them, if somebody doesn't

:02:14.:02:20.

mind picking it up and passing it out, they all pull the straw, the

:02:20.:02:24.

shortest one wins the prize of putting on the chef's hat, apron

:02:24.:02:30.

and cloth and then they carve the beef to each other.

:02:30.:02:34.

I think there is more fun throughout my dish, Akhtar's aren't

:02:34.:02:40.

that fun, they are tasty but not fun. But is it fun these judges are

:02:40.:02:46.

after. Who wants to be mother, shortest straw. That looks very

:02:46.:02:51.

short. This would certainly get a bit of conversation going. Right

:02:51.:02:56.

I'm there and ready for action. have had superior beef Wellington.

:02:57.:03:02.

This is not one of them, there is not a lot of street party. It is

:03:02.:03:06.

not street party fun and drollics. What I want to do is settle down in

:03:06.:03:10.

the armchair, put the newspaper on my head and fall fast asleep. Which

:03:10.:03:16.

isn't quite the point of the main course for this banquet.

:03:16.:03:20.

With only one chance left to impress the judges, the tantalising

:03:20.:03:24.

prospect of cooking at the People's Banquet is playing on both chefs'

:03:24.:03:28.

mind. One course and that is it. Are you going to miss me.

:03:29.:03:35.

messing you already. Don't worry, I'll invite you to the banquet.

:03:35.:03:43.

Akhtar is first to the pass with his last course.

:03:43.:03:47.

Three minutes away from the pass, last dish. Think you done enough to

:03:47.:03:51.

beat me? I don't mind you can be honest, if you think you have done

:03:51.:03:56.

enough to beat me, that's cool. Akhtar is too busy trying to

:03:56.:04:02.

caramelise his mango to pay any attention. Think you will be able

:04:02.:04:09.

to do that for 100. As he brings his dessert boxes to the pass, he's

:04:09.:04:12.

feeling jittery. This is a present for from me to thank them as my

:04:12.:04:22.
:04:22.:04:23.

guests. Good heavens, this looks like a

:04:23.:04:27.

little selection of Indian dishes. I'm fairly certain that is coconut

:04:27.:04:35.

icecream. This is delicious, very fresh. Oh, strawberry inside the

:04:35.:04:39.

most delicate of pastry. Everyone is being far too polite here, there

:04:39.:04:45.

are four separate puddings, which are essentially restaurant

:04:45.:04:48.

puddings,'s just showing off. I don't think he's showing off very

:04:48.:04:52.

well. I thought it was absolutely delicious, lovely, I liked the box.

:04:52.:04:56.

I think Oliver has something about it is not a sharing pudding, it is

:04:56.:05:01.

a hotel pudding. Not exactly the triumphant end of his menu that

:05:02.:05:06.

Akhtar had been hoping for. Can Richard take the advantage. He as

:05:06.:05:14.

making 70s inspired DIY icecream Sunday days, with four different

:05:14.:05:17.

flair flavours, strawberry, vanilla, chocolate and business tash cho. As

:05:17.:05:22.

he gets down, Akhtar gives him a taste of his own medicine. This is

:05:22.:05:26.

the last chance, there is nothing you can do. No way to redeem

:05:26.:05:32.

yourself, could be the end of the road. Richard puts his strawberry

:05:32.:05:37.

compote, soil, and strawberry biscuit, then things everything to

:05:37.:05:47.
:05:47.:05:51.

the pass. Good luck, don't drop it.

:05:51.:05:57.

It looks like a confectioners' window. It is lovely. I like the

:05:57.:06:01.

combination of pexures, everyone can choose their own favourite ice-

:06:01.:06:11.
:06:11.:06:11.

creams. I love the colours, so summary. I think the idea of self-

:06:11.:06:15.

assembly is quite good fun. It doesn't make my heart beat faster.

:06:15.:06:21.

The idea is fabulous, I love the idea of pick and mix, build your

:06:21.:06:25.

own pudding, what could be better. It would still be a really boring

:06:25.:06:29.

pudding, that is all it would ever amount to. The cooking is over, all

:06:29.:06:32.

the chefs can think about is whether they have done enough to

:06:32.:06:36.

get through to the next round. In the chamber, the judges must decide,

:06:36.:06:41.

which menu they think is best. is interesting looking at two chefs

:06:41.:06:44.

who come from completely different journies, I don't know who I'm

:06:44.:06:47.

going to vote for. It is difficult, but the truth is we have to pick

:06:47.:06:52.

the best menu to go forward to the final. Have you madep your mind.

:06:52.:07:00.

Yes I have. - Made up your mind? Yes I have. Yes. So we will get the

:07:00.:07:04.

chefs in. Welcome chefs. I guess you have had quite a stressful week.

:07:04.:07:08.

We have had quite a difficult day today, because there has been some

:07:08.:07:13.

great food from both of you, but we do have to choose by the menu, not

:07:13.:07:18.

the individual dishes. We have all made up our minds, so Oliver, menu

:07:18.:07:28.
:07:28.:07:29.

A or B. Menu B. It is menu B for me. I'm actually

:07:29.:07:35.

menu A, but that means menu B has won. Of course neither of you two

:07:35.:07:43.

know who is A and who is B. So we had better find out. The chef going

:07:43.:07:48.

forward to represent the central region in The Great British Menu

:07:48.:07:58.
:07:58.:08:01.

final, will be ...Acktar Islam. Well done. Congratulations.

:08:01.:08:11.
:08:11.:08:17.

answer some of your foodie question. Each caller will ask our chefs, and

:08:17.:08:20.

help decide what Gethin will be having for lunch. Jill are you

:08:20.:08:24.

there from Essex. What is your question for us? I have some dab,

:08:24.:08:28.

and I would like an interesting way to cook them. I love spicy good.

:08:28.:08:33.

Dab, so spice up the dab. Lovely fish, most underrated fish, it is

:08:33.:08:39.

great. If you can just trim the wings off a bit, score it, use the

:08:39.:08:44.

same maranaide as for the chicken, and smear it nicely keep it in the

:08:44.:08:50.

fridge for a few hours, grill it, and keep basting it, you will get a

:08:50.:08:53.

lovely texture. For those who haven't seen it? It is a member of

:08:53.:08:59.

sole family, of sorts, it is a bit smaller, you can have the

:08:59.:09:06.

fishmonger take off one skin and keep one on. Most of the

:09:06.:09:11.

fishmongers do. The best is from Cornwall and Hastings, two

:09:11.:09:17.

fantastic landings, it is a very tasty fish, because it has a

:09:17.:09:20.

slightly meat-to-bone ratio difference people don't buy. It

:09:20.:09:25.

doesn't have fancy name like Dover sole. What dish at the end of the

:09:25.:09:35.
:09:35.:09:37.

show? It has to be hench. Jeffrey are you there? I'm after an almond

:09:37.:09:43.

tart filling, not the cake type, a gooey, sweet version. I will answer

:09:43.:09:47.

that. The best way to do that is do it thin, instead of making the

:09:47.:09:54.

filling, the best thing to do is take puff pastry, thinly, cook

:09:54.:09:58.

marzipan, and don't get the bright yellow one, get the natural one,

:09:58.:10:03.

thinly slice it and place it over the top, drizzle it with almonds

:10:03.:10:07.

and Hony and bake it for 15 minutes, you will end up with the gooey

:10:07.:10:12.

centre, it is the mardz pan that melts and creates the centre into a

:10:12.:10:16.

tart. As simple. What dish, heaven or hell? Heaven please. It is

:10:16.:10:26.
:10:26.:10:30.

looking good so far. What is your question Tony?

:10:30.:10:36.

bass with a bit of spice twist on it. My girlfriend Caroline likes

:10:36.:10:43.

sea bass curry. Any spicy sea bass dish, that is one of your trademark

:10:43.:10:49.

dishes? It is a fantastic fish, the best recipe is coconut milk, heat,

:10:49.:10:57.

oil, garlic, ginger, green chilli, saute that, sliced onion a pitch of

:10:57.:11:02.

tum Rick, and milk, poach it in there. If you can get curry leaves

:11:02.:11:12.

add them as well, if not don't fuss. What would you like to see at the

:11:12.:11:19.

end of the show, heaven or hell? Hell. Yeah!

:11:19.:11:23.

So majority of callers going for heaven. Now down to business, the

:11:23.:11:26.

chefs battle against the choc and each other to test how fast they

:11:26.:11:33.

can make a three-egg omelette. Akhtar 31 seconds and something

:11:33.:11:43.
:11:43.:11:43.

equally as slow for Cyrus. Usual rules apply, clocks on the

:11:43.:11:50.

screens please, are you ready. Cook as fast as you can. Mr

:11:50.:12:00.
:12:00.:12:22.

doesn't work. It is obvious lie not one of the

:12:22.:12:25.

fastest ones we have - obviously not one of the fastest ones we have

:12:25.:12:30.

done. We have plan, we have a plan. We have to put some good cheese

:12:30.:12:40.
:12:40.:12:40.

inside. Green chillis, I would have loved that. Three-and-a-half

:12:40.:12:50.
:12:50.:12:53.

minutes gone! Come on.

:12:53.:13:03.
:13:03.:13:04.

Are you ready! I don't know what you are applauding for.

:13:04.:13:09.

At least you will get to eat a perfect omelette. It is the first

:13:09.:13:16.

time on Saturday Saturday you can each the omelette. It is negotiable.

:13:16.:13:25.

Never mind the timing. You both were the same, 1.04.2. The idea is

:13:25.:13:32.

boys you are supposed to get quicker. Next time. Next time.

:13:32.:13:40.

Tim Geithner food heaven - will Gethin get his food heaven or hell,

:13:40.:13:46.

let's find out after a vintage film from Keith Floyd. He's exploring

:13:46.:13:56.
:13:56.:14:12.

the waterways of Burgandy, first it No, it is not Songs of Praise, this

:14:12.:14:15.

is Situ Abbey, right in the heart of one of France's most prestigious

:14:15.:14:19.

wine growing areas. You know, if these amongst, I don't mean these

:14:19.:14:24.

ones, but the ones centuries ago, hadn't settled here to tend the

:14:24.:14:28.

vines, Burgandy would be a pretty dry place today. Strangely enough,

:14:28.:14:33.

the old order of this amongst for bade them to drink the stuff. They

:14:33.:14:39.

were far too busy knocking the daylights out of the Benedictine

:14:40.:14:49.

amongst down the road, the ones that make the nice liqueur.

:14:49.:14:54.

You have got to admire these chaps, they make fantastic light and

:14:54.:15:00.

creamy cheese called Situ, named after the monastery and named after

:15:00.:15:07.

these Charolais cows. They are self-sufficient. If it wasn't for

:15:07.:15:12.

the fact that women are sadly banned, I wouldn't mind spending a

:15:12.:15:16.

few weeks here myself, to cleanse my very weary soul.

:15:17.:15:23.

And here's one of my producers making an undignified exit to the

:15:23.:15:28.

Dog and Ferret. I thought the best way to see Burgandy was from a boat

:15:28.:15:32.

on the river. Which flows through the illusion countryside. It is a

:15:32.:15:36.

very important river, although not as wide as or as long as the

:15:36.:15:40.

Mississippi, the French are very proud of it. This isn't a geography

:15:40.:15:47.

lesson, there is my 900-foot floating kitchen going by. Burgandy

:15:47.:15:52.

food goes in two cat gree, one stewed in wine, and two, sauteed

:15:52.:15:56.

with the mustard sauce poured over it. I'm doing the latter. Life,

:15:56.:16:00.

it. I'm doing the latter. Life, down here, two escalopes of veal,

:16:00.:16:09.

choice Dijon mustard, unsalted butter, cream, thick, hard to find.

:16:09.:16:14.

And all of this finished off with this strong alcohol, sub-Brandy

:16:15.:16:18.

stuff, made from the residue of the wine pressing. I'm not doing that

:16:18.:16:22.

for me or the director. I'm doing it for a very important guy coming

:16:22.:16:30.

to lunch, who at the moment is sitting looking rather bored on the

:16:30.:16:35.

bow of the barring. We will put a bit - barge, we will put some

:16:35.:16:45.
:16:45.:16:46.

butter there. We do try to do things live, I have the butter

:16:46.:16:54.

mementing properly. One escalope of veal. Turn it over the second it is

:16:54.:17:01.

a little bit sealed. Season it with a little pepper. Never add salt to

:17:01.:17:04.

meat by the way until it is sealed. Otherwise it brings the juices out

:17:04.:17:12.

and spoils it. You will need to bear with me. Look out the window

:17:12.:17:16.

and you will see lovely sites, beautiful countryside, maidens

:17:16.:17:20.

cavorting on the banks of the canals, people cycling past. One

:17:20.:17:25.

way or another that has to fry away for a second or two.

:17:26.:17:29.

# The cooking boat # Down below

:17:29.:17:38.

# Below # Out ze window

:17:38.:17:42.

When you buy mustard you can buy lots of different ones, for cooking

:17:43.:17:46.

with mustard, use the pale yellow one, always add it to the sauce at

:17:46.:17:50.

the end, because if you cook it, too hot, if you make it too rich in

:17:50.:17:53.

the sauce, it takes away the flavour of the mustard. You warm

:17:53.:18:00.

the sauce up and then add the mustard at the end. Because this is

:18:00.:18:07.

a Frenchman, he likes his meat slightly underdone. All I do now.

:18:07.:18:17.
:18:17.:18:18.

This will ruin the camera. A little liqueur goes in there. The

:18:18.:18:26.

meat goes on to there. Let the juice of the meat and the

:18:26.:18:30.

alcohol reduce a bit, stir in some cream like that, two of those I

:18:30.:18:36.

should think will be fine. Let's put three in. You let that bubble

:18:36.:18:40.

away. They will be editing down, because they can't afford the film

:18:40.:18:44.

to cook a fish from beginning to end. I promise you are cooking by

:18:44.:18:47.

real time, as you can see I'm getting hot and difficult. Stay

:18:47.:18:55.

there while I get pepper to put in there. Have a swig of wine while

:18:55.:19:03.

that is going on. Another glass of Beaujolais. Put in some French

:19:03.:19:10.

unsalted butter. Melt that in like that. All this is quite boring, but

:19:10.:19:17.

feel free to have a walk round, and across the water. That's lovely now.

:19:17.:19:23.

A little bit of mustard, about that much. You can always look up one of

:19:23.:19:28.

these famous books, preferably one of mine, to see precisely how much

:19:28.:19:33.

you put in. That is it, it is glistening yellow, it is golden, it

:19:33.:19:40.

is mustard, it says Dijon and Burgandy. Coppola it over that.

:19:40.:19:44.

Simplicity itself. Last time I cooked on a boat, you can barely

:19:44.:19:48.

see this one moving, it was a trawler off the South-West of

:19:48.:19:55.

England in the gales. Enjoy.

:19:55.:20:00.

And so to lunch. And a short, but meaningful lesson on Burgandy wine

:20:00.:20:04.

from Jean-Michel Lafonte. Wine is made by people for the people. And

:20:04.:20:08.

if you take a group of people you have some great ones and some funny

:20:08.:20:16.

ones. For that is the kind of things that happen. Wine bring life

:20:16.:20:20.

to the region. Fortunately we have people who produce good stuff like

:20:20.:20:25.

this, pretty rich, with at lo of romance. It is a wine that looks

:20:25.:20:29.

nice. Never forget, when you look at the wine, you must like it. If

:20:29.:20:33.

you don't like it when you see it, you will never enjoy it. It is like

:20:33.:20:43.
:20:43.:21:01.

on next week's show. Now we find out if Gethin faces food heaven or

:21:01.:21:06.

hell. Everybody has made up your mind. No good asking me, you know

:21:06.:21:10.

what I would choose. But these guys, how do you think these guys have

:21:10.:21:16.

decided, it was 2-1 at home. Heaven at the moment. He's a smart good

:21:16.:21:26.
:21:26.:21:27.

looking man, he deserves hell. Close one today, 4-3, to hell.

:21:27.:21:34.

I didn't pay them, but yes, proper grub.

:21:34.:21:37.

So we are going to do roast shoulder of pork with apple sauce.

:21:37.:21:42.

If you can peel the apples, preer me the potatoes and put them

:21:42.:21:47.

through - prepare me the potatos and put them through the ricer.

:21:47.:21:51.

Slow roast shoulder of pork, time is the important thing,

:21:51.:21:59.

particularly with crackling. Slow roast shoulder. You use a DIY

:21:59.:22:04.

knife? Absolutely. You need to score the pork fat, be really

:22:04.:22:11.

careful when you do this. You will never get it with a knife, you have

:22:11.:22:15.

to use one of these craft knives. Your butcher will do this. It is

:22:15.:22:21.

done for two things, get the back nice and crispy, but most

:22:22.:22:28.

importantly it enables you to slice, otherwise you will have a huge lump

:22:28.:22:37.

of crackling. In the tray use some water. About 300mms of water. Put

:22:37.:22:47.
:22:47.:22:50.

the pork shoulder straight in. Salt and nothing else. Nothing.

:22:50.:22:53.

Relying on the quality of the meat, that is the key to this, you don't

:22:53.:22:58.

need anything else, it is the simplest dish you will cut. You can

:22:58.:23:02.

get it from a local butcher? Supermarkets will sell pork, it is

:23:02.:23:08.

the definition of fat to meat that is important. The cooking time, 300

:23:08.:23:11.

degrees Fahrenheit, 150 degrees centigrade, in the oven for three

:23:11.:23:19.

hours. Don't touch it, nothing, take the tin foil off, turn the

:23:19.:23:28.

oven up to 200, gas six or seven, and you end up after two more hours

:23:28.:23:35.

with pork and crackling. Yes, you see. OK, I'm turning slowly. Some

:23:35.:23:40.

bit of sardines on there! That's what you want. We will do a

:23:40.:23:48.

little apple sauce here. So diced apples, very quick apple sauce,

:23:48.:23:56.

Bramley apples, that will be enough. We then use some cider, not water.

:23:56.:24:00.

Cider because we're having an amazing season this year for apples,

:24:00.:24:04.

and the cider production. Cyrus will back me up. It has been the

:24:04.:24:07.

best in recorded history. weather has been awful for us but

:24:07.:24:13.

very good for the apples. Is that sugar.

:24:13.:24:17.

We need sugar with the Bramley apples. We bring it to the boil and

:24:17.:24:27.
:24:27.:24:28.

cook it quickly. The hispi cabbage needs to be sliced. Our mashed

:24:28.:24:34.

potato we do with this. We have our butter. More butter.

:24:34.:24:43.

never thought I would say that, that's enough.

:24:43.:24:53.
:24:53.:24:55.

A little bit of milk in there. We mix that together to our mash.

:24:55.:25:03.

This is the creamy mash, invest in a potato ricer. He pride myself on

:25:03.:25:09.

my mashed potato. This is just that, really quick. To cook the hispi

:25:09.:25:18.

cabbage. Water butter, of course. We throw the cabbage in, no need to

:25:18.:25:24.

boil cabbage. The water and the butter emulsify, to create a sauce,

:25:24.:25:29.

but the water will cook it, rather than it just frying, it is steaming

:25:29.:25:36.

at the same time in there. A bit of salt, education. Some black pepper,

:25:36.:25:40.

can you get me pork out of the pot. We can make the sauce with this.

:25:40.:25:44.

This is all about timing is this. That's the key to it, I suppose.

:25:44.:25:48.

The good thing about this pork is that the longer it goes in the oven

:25:48.:25:58.
:25:58.:26:01.

the better it is. The pork shoulder you can almost forget about it. Can

:26:01.:26:10.

you put that on there, we will warm that up, actually.

:26:10.:26:16.

The mash is ready. You are salivating. It just looks great!

:26:16.:26:20.

That is the key to the pork, it has to be really good quality, but

:26:20.:26:25.

above all else, a slow cooking side of it works. You see the apples,

:26:25.:26:30.

they don't take long, how easy is that to make apple sauce, the cider

:26:30.:26:36.

in there, the taste of it. How do you know it is ready. The apples

:26:37.:26:41.

just break, that is apple sauce done. That is it, easy.

:26:41.:26:48.

There you go, easy! It is, now I forgot to mention earlier, you are

:26:48.:26:52.

also on the box doing remembrance week, which must be a great

:26:52.:26:57.

responsibility, and fascinating stories as well? Absolutely. Going

:26:57.:27:02.

to Afghanistan and film that, it comes out in November. They are

:27:03.:27:09.

real heros, obviously. They certainly are.

:27:09.:27:15.

That is the hispi cabbage, you can grow it simply at home. Then you

:27:15.:27:22.

have got check that out. At this point I want to thank everybody

:27:22.:27:25.

this week, obviously people have been watching this hospital thing I

:27:25.:27:30.

have been involved in, I would like to thank you for all the support. I

:27:30.:27:33.

never get to thank anybody on the show. Thank you for the support,

:27:33.:27:37.

the guys are doing a great job up in Scarborough, this should be on

:27:37.:27:46.

the menu up there. If you are going to be ill, get to

:27:46.:27:51.

Scarborough. A little bit of the apple sauce on

:27:51.:27:55.

the side. Then, just some of the pan juices, nothing else, just a

:27:55.:28:02.

few of the pan juices. Over the top, you can't slice it, dive in, it is

:28:02.:28:06.

comfort cooking, slow roast shoulder of park, Geithin Jones,

:28:06.:28:15.

dive into that one. To go with this, we have a

:28:15.:28:25.
:28:25.:28:26.

Corriente Del Bio Pinot Noir from Marks & Spencers, it is from Chile,.

:28:26.:28:34.

The idea it is that sharing food. Come on, we're waiting! Strangest

:28:34.:28:42.

breakfast in the world. Happy with that. You saved the best till last.

:28:42.:28:48.

James Martin hosts the cookery show, with guest chefs Cyrus Todiwala and Atul Kochhar. There are classic moments from Great British Menu, Rick Stein, and Keith Floyd, and a member of the Strictly Come Dancing lineup faces their food heaven or hell. Expert Olly Smith matches wine to each of the studio dishes.