10/09/2011 Saturday Kitchen


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


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


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


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


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


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


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


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


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


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


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


sheek kebab with naan, stuff the ran with salad, raitha and salad.


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


something based on your favourite ingredient or nightmare ingredient,


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


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


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


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


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


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


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


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


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


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


different for you there, choux pastry sardines, mixed together


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


would say. Pretty much like chicken tikka


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


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


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


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


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


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


You are just worrying about temperature sigh Russian I'm


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


website. These have been in for an hour, two


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


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


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


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


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


I only keep them for unwanted neighbours.


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


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


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


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


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


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


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


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


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


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


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


dressing for my mushrooms, I have some leaves.


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


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


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


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


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


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


lot of things in Indian cooking there is antiSeptemberic properties


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


leave it here. It will get hot. Right, some more basting to do.


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


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


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


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


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


sure how the eyes would look. there you go.


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


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


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


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


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


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


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


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


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


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


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


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


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


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


hunting are a white wine with brightness and fragrance to tickle


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


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


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


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


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


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


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


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


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


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


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


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


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


Atul here is to your grey mullet, cheers.


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


end all beaches. Nothing makes me more jealous when


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


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


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


cold beer. I might look a bit odd coming out


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


This is cornflour and icing sugar mixed together.


Roll it around. That looks aamazing, that texture


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


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


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


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


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


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


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


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


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


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


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


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


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


marshmallow. Efrpblgts oh my God. We put that in


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


amazing. It is nice and simple, I never


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


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


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


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


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


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


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


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


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


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


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


result. The continuation of the Indian


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


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


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


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


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


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


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


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


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


vinaigrette. British charred knows presentation is amazing, a napkin


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


push ahead. His complex dish includes stuffed courgette flowers,


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


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


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


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


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


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


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


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


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


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


sharing, about looking spectacular. Slight query over the practicality


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


dramatic. So a mostly positive reaction from


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


come on Saturday Saturday Live, Keith Floyd travelling through the


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


wine and mustard sauce on board a canal barring.


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


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


will need to survive against The Saturdays omelette challenge. All


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


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


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


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


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


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


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


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


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


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


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


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


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


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


standard with lamb mince or anything? It is called something


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


before. That is the chicken I have done.


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


too. Then you just slap it in there.


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


structure of the lamb, without swamping the more delicate creamy


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


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


the chilli, without overwhelming the more delicate aromatic flavours


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


Akhtar is first to the pass with his last course.


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


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


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


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


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


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


guests. Good heavens, this looks like a


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


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


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


are four separate puddings, which are essentially restaurant


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


forward to represent the central region in The Great British Menu


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


looking good so far. What is your question Tony?


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


minutes gone! Come on.


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


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


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


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


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


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


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


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


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


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


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


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


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


were far too busy knocking the daylights out of the Benedictine


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


and you will see lovely sites, beautiful countryside, maidens


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


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


# The cooking boat # Down below


# Below # Out ze window


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


Simplicity itself. Last time I cooked on a boat, you can barely


see this one moving, it was a trawler off the South-West of


England in the gales. Enjoy.


And so to lunch. And a short, but meaningful lesson on Burgandy wine


from Jean-Michel Lafonte. Wine is made by people for the people. And


if you take a group of people you have some great ones and some funny


ones. For that is the kind of things that happen. Wine bring life


to the region. Fortunately we have people who produce good stuff like


this, pretty rich, with at lo of romance. It is a wine that looks


nice. Never forget, when you look at the wine, you must like it. If


you don't like it when you see it, you will never enjoy it. It is like


on next week's show. Now we find out if Gethin faces food heaven or


hell. Everybody has made up your mind. No good asking me, you know


what I would choose. But these guys, how do you think these guys have


decided, it was 2-1 at home. Heaven at the moment. He's a smart good


looking man, he deserves hell. Close one today, 4-3, to hell.


I didn't pay them, but yes, proper grub.


So we are going to do roast shoulder of pork with apple sauce.


If you can peel the apples, preer me the potatoes and put them


through - prepare me the potatos and put them through the ricer.


Slow roast shoulder of pork, time is the important thing,


particularly with crackling. Slow roast shoulder. You use a DIY


knife? Absolutely. You need to score the pork fat, be really


careful when you do this. You will never get it with a knife, you have


to use one of these craft knives. Your butcher will do this. It is


done for two things, get the back nice and crispy, but most


importantly it enables you to slice, otherwise you will have a huge lump


of crackling. In the tray use some water. About 300mms of water. Put


the pork shoulder straight in. Salt and nothing else. Nothing.


Relying on the quality of the meat, that is the key to this, you don't


need anything else, it is the simplest dish you will cut. You can


get it from a local butcher? Supermarkets will sell pork, it is


the definition of fat to meat that is important. The cooking time, 300


degrees Fahrenheit, 150 degrees centigrade, in the oven for three


hours. Don't touch it, nothing, take the tin foil off, turn the


oven up to 200, gas six or seven, and you end up after two more hours


with pork and crackling. Yes, you see. OK, I'm turning slowly. Some


bit of sardines on there! That's what you want. We will do a


little apple sauce here. So diced apples, very quick apple sauce,


Bramley apples, that will be enough. We then use some cider, not water.


Cider because we're having an amazing season this year for apples,


and the cider production. Cyrus will back me up. It has been the


best in recorded history. weather has been awful for us but


very good for the apples. Is that sugar.


We need sugar with the Bramley apples. We bring it to the boil and


cook it quickly. The hispi cabbage needs to be sliced. Our mashed


potato we do with this. We have our butter. More butter.


never thought I would say that, that's enough.


A little bit of milk in there. We mix that together to our mash.


This is the creamy mash, invest in a potato ricer. He pride myself on


my mashed potato. This is just that, really quick. To cook the hispi


cabbage. Water butter, of course. We throw the cabbage in, no need to


boil cabbage. The water and the butter emulsify, to create a sauce,


but the water will cook it, rather than it just frying, it is steaming


at the same time in there. A bit of salt, education. Some black pepper,


can you get me pork out of the pot. We can make the sauce with this.


This is all about timing is this. That's the key to it, I suppose.


The good thing about this pork is that the longer it goes in the oven


the better it is. The pork shoulder you can almost forget about it. Can


you put that on there, we will warm that up, actually.


The mash is ready. You are salivating. It just looks great!


That is the key to the pork, it has to be really good quality, but


above all else, a slow cooking side of it works. You see the apples,


they don't take long, how easy is that to make apple sauce, the cider


in there, the taste of it. How do you know it is ready. The apples


just break, that is apple sauce done. That is it, easy.


There you go, easy! It is, now I forgot to mention earlier, you are


also on the box doing remembrance week, which must be a great


responsibility, and fascinating stories as well? Absolutely. Going


to Afghanistan and film that, it comes out in November. They are


real heros, obviously. They certainly are.


That is the hispi cabbage, you can grow it simply at home. Then you


have got check that out. At this point I want to thank everybody


this week, obviously people have been watching this hospital thing I


have been involved in, I would like to thank you for all the support. I


never get to thank anybody on the show. Thank you for the support,


the guys are doing a great job up in Scarborough, this should be on


the menu up there. If you are going to be ill, get to


Scarborough. A little bit of the apple sauce on


the side. Then, just some of the pan juices, nothing else, just a


few of the pan juices. Over the top, you can't slice it, dive in, it is


comfort cooking, slow roast shoulder of park, Geithin Jones,


dive into that one. To go with this, we have a


Corriente Del Bio Pinot Noir from Marks & Spencers, it is from Chile,.


The idea it is that sharing food. Come on, we're waiting! Strangest


breakfast in the world. Happy with that. You saved the best till last.


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.

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