:00:00. > :00:00.And I'm here to warm you up with a sizzling
:00:07. > :00:38.Joining me live in the studio today, head chef of the Michelin-starred
:00:39. > :00:39.Elephant in Torquay, the talented Simon Hulstone.
:00:40. > :00:41.And another Saturday Kitchen favourite,
:00:42. > :00:53.Good morning, guys. Are you ready for this? Feeling in the spirit of
:00:54. > :01:04.Christmas? Just about? What are you cooking for us today? I am doing
:01:05. > :01:10.crab rarebit. Sounds fantastic. Cheese on toast with an extra twist.
:01:11. > :01:14.Yes, nice and simple. I hate to downgraded like that but it's going
:01:15. > :01:22.to be amazing. Cheese on toast. With all the extra bits. What are you
:01:23. > :01:29.going to make for us? These carry. ; style. A beef curry. Nice and spicy
:01:30. > :01:31.and hot. -- beef curry. Sounds fantastic and I have tasted it so I
:01:32. > :01:33.know it's really good. And we've got some terrific films
:01:34. > :01:35.from the BBC Christmas archives from Rick Stein,
:01:36. > :01:37.Nigel Slater, Nigella Our special guest today
:01:38. > :01:40.is a true winner. She's a five-time Paralympic
:01:41. > :01:42.Champion, has numerous World But not only is she an expert
:01:43. > :01:46.in the swimming pool, she's got an OBE, and she's pretty
:01:47. > :01:56.talented in the kitchen. APPLAUSE
:01:57. > :02:03.How are you? Really good. Are you excited about
:02:04. > :02:10.this? I love food so I'm so happy to be on the show. I watch it every
:02:11. > :02:18.Saturday on the sofa after training. I'm so happy to be on the. What's
:02:19. > :02:21.amazing, last night I spent all my time watching all of your victories.
:02:22. > :02:26.It's incredible what you've done. Such an inspirational story. We are
:02:27. > :02:30.here to talk about food so tell me about your food heaven and food
:02:31. > :02:37.health. My food heaven is pulled pork. I love it. Especially on a
:02:38. > :02:47.brioche, coleslaw. That type of thing. I love it. My food hell is
:02:48. > :02:52.dried fruitful stop dried fruit? By itself? I thought that would be a
:02:53. > :02:57.good swimmers snack. I love fruit and fresh produce and fresh fruit,
:02:58. > :03:02.but when it's mixed in with cake, I'm a sweet person. I love sweets
:03:03. > :03:08.and deserts. When you mix those two together, it shouldn't be cake and
:03:09. > :03:12.dried fruit together. Right, OK. It gives me something to work with. It
:03:13. > :03:14.means I can come up with something genius for you.
:03:15. > :03:17.I'll make a marinade for the pork, using garlic, tabasco, mustard,
:03:18. > :03:20.treacle, brown sugar and slow cook the pork until tender.
:03:21. > :03:22.Then I'll make a buttermilk coleslaw and then the whole lot
:03:23. > :03:28.in brioche buns and serve with sweet potato fries.
:03:29. > :03:35.That sounds delicious. Absolutely. I'm a pretty big fan myself.
:03:36. > :03:38.But if you get hell, then it will be dried fruit all the way!
:03:39. > :03:41.I'll make a rich barmbrack, with whiskey and tea-soaked dried fruit.
:03:42. > :03:43.I'll whip up a parfait with cream and vanilla,
:03:44. > :03:45.then crumble in white chocolate and the caramelised barmbrack and
:03:46. > :03:55.I thought we'd have to go the extra mile. I don't like prunes either
:03:56. > :04:02.false or I love white chocolate and vanilla. Apart from that... Not for
:04:03. > :04:08.me. There is a little glimmer in there for you. You have to wait
:04:09. > :04:09.until the end of the show to find out which one you are going to get.
:04:10. > :04:13.If you'd like the chance to ask any of us a question today then call:
:04:14. > :04:16.If I get to speak to you, I'll also ask you if Ellie
:04:17. > :04:23.should have her food heaven or her food hell.
:04:24. > :04:26.Please, heaven. All the way. Get voting.
:04:27. > :04:29.You can also get in touch through social media
:04:30. > :04:38.It's on with the cooking. What are we doing first? We are going to get
:04:39. > :04:43.the toast on first. I'm going to do that. If you could great me some
:04:44. > :04:48.cheese that would be fantastic and let top up some hazelnuts.
:04:49. > :04:53.Beautiful. Versus rarebit with a difference. I'm down in Devon, so I
:04:54. > :05:01.want to do something a little bit simple. Obviously the produce we
:05:02. > :05:06.have is fantastic. I'm going to do a nice crab on toast. I suppose this
:05:07. > :05:11.would be good at Christmas time for a festive starter. You could use it
:05:12. > :05:17.for pretty much anything, brunch, light lunch, canape. And nice
:05:18. > :05:23.starter. It's really simple, full of flavour is what we want. All about
:05:24. > :05:27.the flavour. I know I'm giving you a hard time about it being cheese on
:05:28. > :05:31.toast but it's much more than that, it's a strong flavour, isn't it?
:05:32. > :05:38.Yes, that's what we work on, flavour for everything. Brown crab is where
:05:39. > :05:41.the flavour is. That is the main part of it falls and people love the
:05:42. > :05:45.white part of it which we will put through the cheese but the brown
:05:46. > :05:54.crab is where the flavour is. It really is. If you didn't fancy doing
:05:55. > :05:58.a crab from scratch... You can buy it 50-50, half and half. Try not to
:05:59. > :06:05.have any breadcrumbs in there but you want to have a nice creamy brown
:06:06. > :06:09.crab. I've added soft butter, public, seasoning, and then we have
:06:10. > :06:15.this. We can keep this in the fridge for a couple of days. Christmas Day
:06:16. > :06:18.rarebit. Tell me about your restaurant. Elephant has maintained
:06:19. > :06:24.its mission in star for 12 years basically since it opened. We've had
:06:25. > :06:30.it for 12 years. Which is fantastic. It's not the be all and end all but
:06:31. > :06:33.we want to produce really good food, it's a busy restaurant. There's a
:06:34. > :06:36.misconception about a Michelin starred restaurant, we are posh and
:06:37. > :06:42.pretentious. We are not close to that. We are about policy
:06:43. > :06:50.ingredients, cooked well. No posh and potential? No. I've put some
:06:51. > :06:56.milk and butter on to boil and I'm using Lancashire cheese. It's lovely
:06:57. > :06:59.and creamy. It's not overpowering. Sometimes they can be too strong for
:07:00. > :07:04.this. Is that what you would normally use? We want to crab to
:07:05. > :07:09.shine through and that is our star ingredient. It's a lovely twist.
:07:10. > :07:14.It's a different approach to rarebit. You were saying you would
:07:15. > :07:20.add something like ham hock. You can do anything with this. We could use
:07:21. > :07:25.butter, ham hock, beef, with some large, brisket through it. You can
:07:26. > :07:31.have anything really. It works really well. It smells wonderful
:07:32. > :07:38.even before you cook it. What we need to do is add white crab. Just
:07:39. > :07:47.chop me a bit of parsley. Absolutely. Dean Smith also what's
:07:48. > :07:53.interesting is the beurre noisette. Yes, rather than the traditional
:07:54. > :07:57.olive olive vinaigrette, we will do beurre noisette. We will burn the
:07:58. > :08:06.butter and use it as an oil, so it's a fantastic flavour. A little bit of
:08:07. > :08:10.lemon juice on there. Lovely. Just drop egg yolks into it as well to
:08:11. > :08:15.help it glaze. Whilst this is in the oven, we can make the dressing. Do
:08:16. > :08:21.you find it a certain type of cheese you use? This one works better
:08:22. > :08:26.because it's a bit creamier. It glaze is well and the melts very
:08:27. > :08:31.well. It doesn't go greasy and split out, so Lancashire cheese.
:08:32. > :08:39.That would help a lot. A good snack before you get into the swimming
:08:40. > :08:48.pool. Definitely before I go summing halibut of that. A bit of rarebit.
:08:49. > :08:53.Any space in there? I would put some green chilli in there. He's keeping
:08:54. > :09:00.it simple and you are putting in a green chilli. It's all about the
:09:01. > :09:04.spice. I'm fascinated by this dressing. This is your beurre
:09:05. > :09:10.noisette. A hot pan. Get the butter burning. We are looking at Brown
:09:11. > :09:14.butter. The butter goes in. Get the saucepan nice and hot and the milk
:09:15. > :09:21.will celebrate, and once it does that, they will start to burn and
:09:22. > :09:27.that what makes the beurre noisette. It is actually not brown butter.
:09:28. > :09:34.People get nervous about burnt butter. You can burn it, absolutely.
:09:35. > :09:38.The last thing you want is that. We are separating it, getting the
:09:39. > :09:43.solids, it's slightly different. We can probably make this beforehand.
:09:44. > :09:48.With it being too hard, you could cook your salad, but if you have it
:09:49. > :09:52.too cold, it will solidify in the fridge. The flavour from this is
:09:53. > :09:59.fantastic and it just changes that olive oil approach to it. OK. You
:10:00. > :10:03.are on it. I was going to check. You are looking for a golden brown
:10:04. > :10:10.colour. Yes, and nice glaze on it. The butter is now clarifying. Put
:10:11. > :10:20.the nuts in there as well. The vinegar as well. Wescott up, please.
:10:21. > :10:23.-- whisk it up please. My butter is starting to turn. It is very hot
:10:24. > :10:31.because it is fat so be very careful at this stage. Keep an eye on it.
:10:32. > :10:36.You have a 93 acre farm around your restaurant. Yes, the restaurant is
:10:37. > :10:40.up the road in Torquay and around the coast is Brixham, where we have
:10:41. > :10:44.a fantastic farm where we grow as much as we can in the season, which
:10:45. > :10:50.is our story. We want to be a seasonal and fresh as possible. Do
:10:51. > :10:55.you find that this time of year, Christmas, it gets busier in your
:10:56. > :10:59.restaurant? It's absolutely packed. We have our own turkeys as well so
:11:00. > :11:07.we are plucking turkeys left, right and centre. So that's good for them.
:11:08. > :11:17.But not so great for the turkeys. Definitely not. It's Christmas time.
:11:18. > :11:19.You can't deny it. If you would like to ask question, give us a ring.
:11:20. > :11:27.Calls are charged at your standard network rate.
:11:28. > :11:37.The smell is fantastic. I have got your rarebit out of the oven. We are
:11:38. > :11:41.going to dress the salad. A little bit warmer for how I would like it,
:11:42. > :11:46.but, essentially we've used the butter like olive oil. We are
:11:47. > :11:49.addressing it nicely. Loads of rocket in there. The peppery nurse
:11:50. > :11:56.from the rocket and a little bit more of those hazelnuts. Very
:11:57. > :12:04.simply, serve it up. Fantastic rarebit. The smell is incredible
:12:05. > :12:10.fulsome when you add a Buddha do anything it tastes lovely. It's
:12:11. > :12:19.fantastic. So Brixham crab rarebit and beurre noisette salad. It looks
:12:20. > :12:25.beautiful. Oh my goodness. I think you guys are in for a treat. Let's
:12:26. > :12:32.get tucked in. I haven't had any breakfast.
:12:33. > :12:41.I lived in Swansea for seven years and it is Welsh, isn't it, rarebit?
:12:42. > :12:46.The Welsh have its fantastic. They have Worcester sauce so it. It's got
:12:47. > :12:54.that lovely flavour. Smells delicious. We have gone fishy. It's
:12:55. > :13:05.the perfect food for swimming. Yes, energy. Is it good? Having the salad
:13:06. > :13:13.toasted as well give that the extra crunch. It's gorgeous. That cheese
:13:14. > :13:14.as well has a hint at the end. I love salad. It's one of my
:13:15. > :13:20.favourites. It never goes to waste. Well, Simon's super crab needs
:13:21. > :13:22.a wine to go with it! We sent our wine expert,
:13:23. > :13:41.Jane Parkinson to Nottingham, so Well, as Christmas is definitely
:13:42. > :13:45.upon us, I'm here to soak up some festive cheer so before I head off
:13:46. > :14:06.to find my wine, let's have a look around.
:14:07. > :14:13.I love Simon 's take on rarebit with crab. It's comforting but also feels
:14:14. > :14:19.reasonably decadent. One affordable and easy-going option would be this
:14:20. > :14:23.wine from South Africa. However, with a delicacy of the crab and the
:14:24. > :14:27.richness of the cheese, I found a wine both rich and refreshing which
:14:28. > :14:32.works well and I found something which fits the bill. It's delicious
:14:33. > :14:36.and it is new to the shelves. It is the Taste The Difference Cremant de
:14:37. > :14:41.Loire which is also a fantastic festive fizz. Cremant de Loire is
:14:42. > :14:45.made in the same method as champagne but from a different region and is
:14:46. > :14:49.aged for a shorter time at which means you can pick up a brilliant
:14:50. > :14:55.bargain just like this one. This is made of Chardonnay and Shannon blanc
:14:56. > :15:01.and you can taste the floral notes. That comes from the ageing. The
:15:02. > :15:04.mellow buttery toast would melt into the cheese flavours and beurre
:15:05. > :15:12.noisette. Citrus flavours and bubbles bring it to life. Simon, I
:15:13. > :15:12.hope you are a fan of theirs because there's bargain beauty is stunning
:15:13. > :15:27.with your crab rarebit. Cheers. Nice, I could see that on Christmas
:15:28. > :15:32.morning. It of bubbly and some rarebit.
:15:33. > :15:41.A good price as well for Christmas time. You like the combination? It
:15:42. > :15:47.works well. For me, beer, cider, but this works lovely. A nice bit of
:15:48. > :15:54.fizz as well. For the brisket we would probably put a bit of beer in
:15:55. > :16:00.it as well. It works well. Cyrus, what do you think? It is great. The
:16:01. > :16:06.cheese is not too strong. So the crab comes through. And with that,
:16:07. > :16:12.the creaminess is perfect. You have got that taste going on so what will
:16:13. > :16:19.you be cooking for us? I will be cooking something a little upscale
:16:20. > :16:24.on that one! So the competition! Not on the quality, upscale on the heat.
:16:25. > :16:29.It will be a beef curry. It will have some chilli and spices in it.
:16:30. > :16:35.Hopefully it will create a zingy palette for the lunch. I thought it
:16:36. > :16:36.would be pounds at dawn there! There is still time for you to ask us a
:16:37. > :16:49.question. Or you can tweet us a question
:16:50. > :16:51.using the hashtag Saturday Kitchen. Time now to join Rick Stein,
:16:52. > :16:54.who's in the Christmas spirit, Sales of smoked salmon
:16:55. > :17:02.soar at Christmas time, and one of the best and oldest cures
:17:03. > :17:05.comes from Foremans here A lot of people think that
:17:06. > :17:09.it's an ancient Scottish tradition because this fish
:17:10. > :17:12.comes from Scotland. But actually, traditional
:17:13. > :17:15.cold smoking of salmon, and this is a cold smoked salmon,
:17:16. > :17:18.came over to this country roughly And it was people like my
:17:19. > :17:24.great-grandfather that brought over They didn't even realise there
:17:25. > :17:31.was a salmon native to this country, so they would import salmon
:17:32. > :17:33.from the Baltic in The three month journey
:17:34. > :17:43.in salt water didn't really And they then discovered this wild
:17:44. > :17:47.salmon coming down every summer to the fish market from Scotland,
:17:48. > :17:49.started smoking that fish because they thought if we've
:17:50. > :17:52.got a native fish here, The quality was so outstanding that
:17:53. > :17:55.smoked Scottish salmon This fish would have
:17:56. > :17:59.taken about five years to grow to this size,
:18:00. > :18:02.whereas the farm fish would have got Could you cut us off
:18:03. > :18:07.a slice of that? I see what you mean by the London
:18:08. > :18:23.cure, it's really mild The art of successful salmon smoking
:18:24. > :18:28.is to buy the best quality fish you can get and do as little
:18:29. > :18:31.to it as possible. Just a touch of salt to cure it
:18:32. > :18:35.and a touch of smoke to enhance it. I would compare them
:18:36. > :18:51.to a sort of a nice, light chardonnay compared to a sort
:18:52. > :18:56.of, a full-bodied Bordeaux. They're both great, but they're
:18:57. > :18:59.really quite different. It's a bit like the difference
:19:00. > :19:04.between a native Actually, one of the best
:19:05. > :19:10.farmed salmon around comes My main quest in coming
:19:11. > :19:39.to the islands was to see Angus Macmillan's organic farmed
:19:40. > :19:41.salmon in Benbecula, which you can now buy
:19:42. > :19:45.in some supermarkets. Well, I mean, we know that the wild
:19:46. > :19:48.fish is just not available now, What we have to ensure is that we do
:19:49. > :19:56.it in the best possible way. First of all, so that we look
:19:57. > :20:00.after the fish that we're growing, their welfare
:20:01. > :20:02.is to the highest degree. But more importantly,
:20:03. > :20:04.you have a product that is Well, Angus has just told me that
:20:05. > :20:08.he's been standing on that land just over there,
:20:09. > :20:10.looking at these cages and not being able to see them
:20:11. > :20:13.because of the waves going right This is the first time I've
:20:14. > :20:17.actually been at a fish farm which is truly out at sea,
:20:18. > :20:19.and suddenly you can see what they say about
:20:20. > :20:22.being out in open sea. There's water rushing
:20:23. > :20:24.down here all the time. And constantly, you're
:20:25. > :20:25.getting clean water. And that is the main thing
:20:26. > :20:27.about organic salmon, it's not only that but the cages
:20:28. > :20:30.are well spaced apart, and I'm sure a low density
:20:31. > :20:32.of fish in the cages. I know people are gonna start
:20:33. > :20:37.writing to me saying, "You shouldn't be covering fish
:20:38. > :20:39.farming at all," but there's good farmers and bad farmers and it's
:20:40. > :20:44.the same with aquaculture. They don't have any electronic
:20:45. > :20:47.feeding machines here. They deliberately feed the fish
:20:48. > :20:50.by hand so that they only get what they need, and there's no
:20:51. > :20:53.excess food on the bottom Well, this, to me, is a very
:20:54. > :21:03.attractive fish, a lovely colour, as you can see, and it's also
:21:04. > :21:06.nice and sleek. And the thing that I always look
:21:07. > :21:09.for in good farmed fish This is used to
:21:10. > :21:14.swimming a great deal. And one of the things that Angus
:21:15. > :21:17.was saying was that because the fish here are out in a strong
:21:18. > :21:20.current their muscles are being engaged actively all the time,
:21:21. > :21:24.and you can feel that. When I just go like that,
:21:25. > :21:27.the actual fillet is really firm. The other thing that people worry
:21:28. > :21:30.about is lice, sea lice, Again, that's because the fish
:21:31. > :21:35.are in low densities and they're out Yeah, I'd quite like to do
:21:36. > :21:41.something with that. Now, this is roasted salmon
:21:42. > :21:51.with salsa verde but unusually, I'm going to actually stuff
:21:52. > :21:54.the salmon with salsa verde I sprinkle the sliced tomatoes
:21:55. > :22:01.with a good handful of capers and then two or three coarsely
:22:02. > :22:05.chopped cloves of garlic. Next plenty of fresh thyme
:22:06. > :22:10.and a good amount of sea salt. Drizzle olive oil all over
:22:11. > :22:12.everything and then a little Lay the fillets of salmon
:22:13. > :22:17.on top and don't forget Look how lovely and
:22:18. > :22:23.pale the flesh is. That's because there's no
:22:24. > :22:27.pink dye in their feed. Now, to make the salsa verde
:22:28. > :22:31.stuffing using mint, parsley, This is actually my own dish,
:22:32. > :22:38.but it's just the sort of thing I'd like for Christmas,
:22:39. > :22:41.probably on Christmas Eve, something a bit different
:22:42. > :22:43.from turkey or goose It's actually based
:22:44. > :22:46.on Italian ideas of cooking. First of all is salsa verde,
:22:47. > :22:49.which I made really stiff and dry so that it makes a nice stuffing,
:22:50. > :22:53.but also the tomato that's under there, and the water and the olive
:22:54. > :22:56.oil is a way of cooking the Italians call aqua patso,
:22:57. > :23:01.which means mad water. I don't quite know why it refers
:23:02. > :23:04.to that but maybe as it's boiling briskly like this
:23:05. > :23:07.it's going bonkers. But it produces this lovely emulsion
:23:08. > :23:10.which'll work really Oil the top of the fish
:23:11. > :23:15.and sprinkle with chilli flakes, some more thyme and a final
:23:16. > :23:19.bit of seasoning. That goes in the oven for about 25
:23:20. > :23:25.minutes, a hot oven. 20 to 25 minutes is more than enough
:23:26. > :23:29.for cooking a fish like this. Let's face it, come Christmas Eve,
:23:30. > :23:32.you don't want to be locked away And an elegant and simple dish
:23:33. > :23:38.like this frees you up nicely Those tomatoes have cooked
:23:39. > :23:44.in the juices from the fish and have softened in the oil
:23:45. > :23:47.and become sweet. This is a 6lb salmon and it'll
:23:48. > :23:52.feed a dozen people. And do you know, it goes really
:23:53. > :23:56.well with a good glass And he's back next week
:23:57. > :24:09.with another festive recipe. We just saw Rick making a wonderful
:24:10. > :24:11.salsa Verde style salmon, but I am going to show another great
:24:12. > :24:33.recipe ideal for the party season. This is beetroot gravadlax. Do you
:24:34. > :24:39.like this, Elie? I love beetroot. I have been eating it a lot. You can
:24:40. > :24:42.rest them or boil them that you basically get them nice and tender.
:24:43. > :24:44.If you're going to make this for Christmas day, just by the
:24:45. > :24:56.pre-vacuum packed beetroot! We are going to blitz this up. I'm
:24:57. > :25:03.sure when you are resting beetroot you get it over your hands. That is
:25:04. > :25:08.what makes it nice, the colour, we do get attracted to the colour of
:25:09. > :25:11.the food, it is not just about the taste and the smell, it is the
:25:12. > :25:18.colour as well. And with the red colour it makes it feel festive as
:25:19. > :25:22.well. Christmas, go for it! We have to talk about your incredible
:25:23. > :25:28.achievements. Huge congratulations. You basically win a load of medals.
:25:29. > :25:32.I was watching last night, what I find amazing is watching you perform
:25:33. > :25:37.you kind of leave it to the last minute so you keep us on
:25:38. > :25:40.tenterhooks. That is what everyone always says! How do you maintain
:25:41. > :25:46.that balance knowing you can push through at the end? The 200
:25:47. > :25:52.individual medley is the one I got gold in at Rio. It is a 4-macro/
:25:53. > :25:59.events I do butterfly, backstroke, breaststroke and freestyle. Everyone
:26:00. > :26:02.on my competitors, we all have strengths. My strength is the
:26:03. > :26:07.backend so it is the breast stroke and front call and my worst is the
:26:08. > :26:13.fly so I am behind and then I use my stronger strokes at the end so that
:26:14. > :26:19.is good so I am not leaving it at the start. But you have always got
:26:20. > :26:23.to watch everyone. Everyone always says you are behind and then you
:26:24. > :26:28.come back through. I think once you get an understanding of it, it is
:26:29. > :26:34.always nice to see. How do you cope with the pressure? When you walk out
:26:35. > :26:38.into that arena and there is that buzz, it is incredible? Sometimes I
:26:39. > :26:43.don't know how I cope. Especially at home games like London 2012 where we
:26:44. > :26:48.hosted the Olympics and the Paralympics, one of the biggest
:26:49. > :26:53.sporting events in the world, and how we managed to cope with that
:26:54. > :26:57.pressure. Walking in in front of 17,000 people and everyone always
:26:58. > :27:01.expecting us to get the gold medals from four years previously in
:27:02. > :27:07.Beijing. But I think, to be honest, you are trying day in, day out so
:27:08. > :27:11.you know what you are doing. You use that as a confidence boost. You know
:27:12. > :27:17.it will be a five-minute race or however long it will be. I think it
:27:18. > :27:21.is nice that I can cope with a bit of pressure and I am that athlete
:27:22. > :27:26.which strives under pressure. Some athletes crumble but I am very lucky
:27:27. > :27:29.that I am able to keep it together and get out there and compete and
:27:30. > :27:36.show them what I am made of. Absolutely. Do you have any kind of
:27:37. > :27:43.rituals that you go through before you go out there. Are there rituals
:27:44. > :27:49.that you take part in? Not really, I like my routine. I hate being late.
:27:50. > :27:52.I am always at the pool half an hour early, just to make sure if I am
:27:53. > :27:59.late it will definitely stress me out. I like to have a routine of
:28:00. > :28:04.where I put my swimming bag and I have packed my swimming bag the
:28:05. > :28:09.night before. I make sure I have got everything, do warm up. I think it
:28:10. > :28:13.is just a natural routine. I get nervous but I like those nerves
:28:14. > :28:19.because it is an adrenaline rush. If I am not nervous, I worry a bit. Do
:28:20. > :28:25.you need those nerves? It is like doing Saturday Kitchen Live!
:28:26. > :28:32.Definitely, it is still live, anything can happen. Just to catch
:28:33. > :28:36.up on what I have got, I mixed the beetroot with some salt and sugar
:28:37. > :28:42.and I have also added some honey and mustard. I quite like that salt and
:28:43. > :28:47.sugar together. I like the sweet and savoury aspect of food, it just
:28:48. > :28:53.makes it delicious. It does and the process of having this in the salmon
:28:54. > :28:58.is a way of clearing the salmon. I had one of my first jobs in a
:28:59. > :29:02.Swedish restaurant and gravadlax was on the menu every single day. In
:29:03. > :29:07.Sweden, they serve it as Christmas food but it works as a Christmas
:29:08. > :29:11.starter. My wife is Swedish so I have to start including it in the
:29:12. > :29:21.Christmas menu as well. The other know you have had is an MBE? Yes, I
:29:22. > :29:27.was very lucky. After Beijing, it is so many years ago now! So many
:29:28. > :29:36.achievements! After Beijing, I was 13 in Beijing... 13! I think we
:29:37. > :29:43.should focus on that for a minute. You are only 22. Yes, only 22. After
:29:44. > :29:49.Beijing I came away with two gold medals. Just two!
:29:50. > :29:55.I got an MBE from the Queen which was an amazing experience but when I
:29:56. > :29:59.was that age, I didn't know what it was so that was embarrassing. A
:30:00. > :30:03.letter from the Queen came through the post. You know when you read it
:30:04. > :30:08.and you don't know what it is? I thought, I will give it to my mum
:30:09. > :30:13.and dad. It is the Queen again fulsome she wants to give me
:30:14. > :30:19.something. They were like, you have got an MBE. Is like an award from
:30:20. > :30:24.the Queen. I was like, is that good? My mum was, it's amazing, is you
:30:25. > :30:29.should be so happy. That's great. You get to go to Buckingham Palace.
:30:30. > :30:33.Isn't that good. Tea with the Queen. I told my grandma who was the same
:30:34. > :30:40.age as the Queen and she was so emotional and happy. What I asked
:30:41. > :30:44.her, do you want to come? The Queen, in my eyes, incredible but in her
:30:45. > :30:51.eyes, the same age, growing up with her, she was... She was just an old
:30:52. > :30:54.lady in your rise them. It is so they're racking going to Buckingham
:30:55. > :30:59.Palace because you get called up in a room and you have to go through a
:31:00. > :31:05.ritual, not a virtual. That sounds like... -- nerve wracking. I don't
:31:06. > :31:13.know much about the monarchy but this is interesting. Go on. A
:31:14. > :31:24.ceremony. Yes, a ceremony. You have got to walk up to her, curtsy, say
:31:25. > :31:33."Your Majesty" and walk backwards. I was just so nervous. But then having
:31:34. > :31:37.to think about all of this. It was just, yeah. Pretty nerve wracking. I
:31:38. > :31:41.went for afternoon tea afterwards and I love afternoon tea. That
:31:42. > :31:46.wasn't the last time you have been in Buckingham Palace. You got an OBE
:31:47. > :31:52.after the MBE. What is the difference? MBE is member of the
:31:53. > :31:56.British Empire and the next one up is an OBE, or the Empire. And then
:31:57. > :32:01.there is CBE and the British Empire. And then there is CBE and a dame
:32:02. > :32:11.heard, and... -- dame had. I'm an expert now. -- dame hood. The Salmon
:32:12. > :32:14.said there for five days. Turn it over as you go and drain off the
:32:15. > :32:24.liquid and when it comes out you have this beautiful thing. You can
:32:25. > :32:29.eat it raw. It has had time to rest. The colour has come out so much. We
:32:30. > :32:36.do something very similar with smoked vodka. And we use fennel as
:32:37. > :32:44.well. We get a lot from the farm, lots of flowers. Perfect in
:32:45. > :32:51.summertime. The flavour you get from those fennel pods are amazing. Even
:32:52. > :33:01.the sweet vodka. From the flowers? Yes. In Sweden they use the crown of
:33:02. > :33:05.the dill. It's this lovely flavour. The amazing thing when they get to
:33:06. > :33:09.that stage, there is much more flavour from the little seeds in the
:33:10. > :33:17.flowers. I love fennel as well. It's great. I'm just serving up basically
:33:18. > :33:20.putting in nice little curls, and you could have this is a great
:33:21. > :33:28.little starter. You could have it in a smaller version at a Christmas
:33:29. > :33:32.party. Canape. I love how you think. You are interested in food,
:33:33. > :33:37.specifically baking fulsome you were in the comic relief bake. It's one
:33:38. > :33:44.of my passions. When you've got so much going on, and you can bake
:33:45. > :33:50.cakes, it's just a nice way of de-stressing. You don't think about
:33:51. > :33:54.things. I love sweet stuff as well. I love food in general. How does
:33:55. > :34:00.that fit into your diet basically when you are training? Quite hard.
:34:01. > :34:04.As an athlete, you have to watch what you read, for sure. And you
:34:05. > :34:09.have to give yourself the right food. If you give yourself rubbish
:34:10. > :34:15.food, you feel rubbish. You just don't get the best energy from it so
:34:16. > :34:19.I make sure I eat really good. Aida fresh produce, as much great food as
:34:20. > :34:27.I can to give me the right energy. Really balanced diet? You're not
:34:28. > :34:30.depriving yourself? I do treat myself. You got to enjoy it but I'm
:34:31. > :34:36.not wild about going too fast food chains or anything like that. I
:34:37. > :34:44.prefer to cook some nice food. There are some nice food for you here.
:34:45. > :34:48.This is the beetroot gravadlax. Did in the. It's hard to get your mouth
:34:49. > :35:12.around. You will be grand. So what will I be making for Ellie
:35:13. > :35:15.at the end of the show? It could be her food
:35:16. > :35:17.heaven, pulled pork. I'll make a marinade for the pork,
:35:18. > :35:20.using garlic, tabasco, mustard, treacle, brown sugar and slow cook
:35:21. > :35:22.the pork until tender, then I'll make a buttermilk coleslaw
:35:23. > :35:24.and then pile everything into brioche buns and serve
:35:25. > :35:27.with sweet potato fries. But if you get hell, then it will be
:35:28. > :35:30.dried fruit all the way. I'll make a rich barmbrack, with
:35:31. > :35:33.whiskey and tea-soaked dried fruit. I'll whip up cream and vanilla
:35:34. > :35:36.to make a parfait, then crumble in white chocolate and the baked
:35:37. > :35:38.caramelised barmbrack and serve But we'll have to wait
:35:39. > :35:42.until the end of the show Now it's time to catch up
:35:43. > :35:45.with Nigel Slater who's busy making his hearty,
:35:46. > :35:47.party, hot pot. It's lots of mini-feasts,
:35:48. > :36:02.leading up to the big day. My first festive supper was always
:36:03. > :36:04.a Slater Christmas favourite. This time of year always reminds me
:36:05. > :36:08.of my dad's one attempt at cooking. Every year, he'd go
:36:09. > :36:09.through the fridges, he'd go through the cupboards,
:36:10. > :36:12.and find all sorts of little goodies, and he'd make
:36:13. > :36:14.them into one huge stew. It was his annual contribution
:36:15. > :36:16.to the family table. Sometimes it was better than others,
:36:17. > :36:21.but it was just a lovely Every Christmas I love
:36:22. > :36:26.to carry on Dad's tradition, with my own version
:36:27. > :36:30.of his casserole. Sometimes I chuck in a bit
:36:31. > :36:33.of turkey or ham, but today A couple of onions will give me
:36:34. > :36:41.a base, cooked quite slowly Rosemary's one of those herbs
:36:42. > :36:50.that sees you good right Its stems and leaves
:36:51. > :36:56.are tough enough to stand And with this, one of my favourite
:36:57. > :37:01.spices of all - juniper. The wonderful thing about them
:37:02. > :37:06.is that they smell of gin and tonic. A bit of salt makes
:37:07. > :37:15.the berries easier to crush. So put the juniper and rosemary
:37:16. > :37:20.in with the onions. And instantly it smells
:37:21. > :37:26.like a frosty morning. There's something about juniper
:37:27. > :37:31.and rosemary that just have that The heart and soul of my casserole
:37:32. > :37:39.is going to be some Even in mid winter
:37:40. > :37:49.I don't peel carrots. It's very rare that their
:37:50. > :37:53.outer skin is tough. They can just go in in
:37:54. > :38:00.big generous lumps. Follow that with any
:38:01. > :38:04.other sweet root veg. In my case parsnip and that
:38:05. > :38:09.unsung hero, swede. Keep all the vegetables
:38:10. > :38:14.roughly the same size, So I'm going to put that over a low
:38:15. > :38:19.heat, with a lid on, so the veggies get a chance to soak
:38:20. > :38:22.up all the butter, If you've got a drop of Christmas
:38:23. > :38:26.booze hanging around, a splash will give this a sweet
:38:27. > :38:30.and mellow festive warmth. I'm using marsala,
:38:31. > :38:33.but madeira or dry sherry A spoonful of flour will help
:38:34. > :38:43.give me a lovely velvety sauce. Some people get so sniffy
:38:44. > :38:45.about putting a bit As long as you cook it through,
:38:46. > :38:53.so you don't have a raw taste of flour, it's
:38:54. > :38:55.going to be absolutely fine. Chestnuts make this a really
:38:56. > :39:06.Christmas-y casserole. Then everything's bought together
:39:07. > :39:09.with some hot stock. Turkey stock would be tasty here,
:39:10. > :39:12.but a good veg stock like this Give it up to half an hour
:39:13. > :39:23.to let the vegetables # Have yourself a merry little
:39:24. > :39:30.Christmas # From now on,
:39:31. > :39:47.our troubles will be out of sight... It's always worth tasting
:39:48. > :39:54.something halfway through, so that any additions you make to it
:39:55. > :40:00.have got time to work their magic. Don't leave your
:40:01. > :40:04.tasting till the end. That's nice enough, but it needs
:40:05. > :40:07.some beefiness to it. When my dad used to make this,
:40:08. > :40:20.he'd go through the cupboards, and he'd always end up doing that
:40:21. > :40:25.same old seasoning. It would be Worcestershire
:40:26. > :40:29.sauce and Tabasco. But these mushrooms will give
:40:30. > :40:32.me plenty of flavour. So all I'm adding is a handful
:40:33. > :40:37.of dried porcini for a bit of depth. Then a spoonful of mustard
:40:38. > :40:42.to balance the sweet vegetables. After around half an hour,
:40:43. > :40:51.the veg should be soft A final addition is a spoonful
:40:52. > :40:54.of sweet redcurrant jelly. It'll make the sauce
:40:55. > :40:56.beautifully glossy. This is the bit of cooking
:40:57. > :40:59.I love above all others. It's the moment when you
:41:00. > :41:03.decide on the seasoning. You taste and you decide whether it
:41:04. > :41:06.needs a bit more salt, a bit of lemon juice,
:41:07. > :41:10.a bit of mustard. It's when you put your
:41:11. > :41:12.signature on a stew. It's got nothing to do
:41:13. > :41:15.with following recipes and cook It's making sure everybody gets
:41:16. > :41:29.plenty of the sweet roots sauce And just to make it a bit more
:41:30. > :41:43.festive, I'm finishing it all off with a sprinkling
:41:44. > :41:46.of pomegranate seeds. This is spoon and fork food,
:41:47. > :41:53.rather than knife and fork. It's from the root vegetables
:41:54. > :42:09.and the redcurrant jelly. Then there's a depth,
:42:10. > :42:12.an almost woodsy quality to it, It's cheap and it's exactly what I
:42:13. > :42:18.want to come back into the house Every Christmas I make
:42:19. > :42:27.this differently, It's the sauce that really makes
:42:28. > :42:33.or breaks it though. So keep tasting and adjusting
:42:34. > :42:35.the flavours to suit you. I think my dad would be
:42:36. > :42:50.particularly proud of this one! Tom Kerridge gives us an alternative
:42:51. > :42:58.sprout recipe for the big day. He fries them with and chestnuts
:42:59. > :43:03.and lots and lots of butter. It's almost omelette challenge time,
:43:04. > :43:05.and today's puns are in honour Can you both make a SPLASH
:43:06. > :43:12.and better your times You'll both need to DIVE straight
:43:13. > :43:20.in if you're going to make WAVES I feel like when I start doing hand
:43:21. > :43:35.motions it's a bad sign. We'll find out at
:43:36. > :43:44.the end of the show. On with the cooking. We are cooking
:43:45. > :43:50.some beef curry. You're going to make some Pilar Rice. It smells
:43:51. > :44:00.wonderful. Put some oil in your panel. Fry the spices. The cloves
:44:01. > :44:04.and the card goes in first. -- card on.
:44:05. > :44:16.In the meantime, I'm going to start marinating the B. Dallas where this
:44:17. > :44:23.recipe comes from. It actually is named after the lady from our
:44:24. > :44:29.kitchen. Reuse to hire a lady who was an expert. She is to come, cock,
:44:30. > :44:38.and disappear. And we would serve the food. She never wanted to show
:44:39. > :44:44.us anything. -- cook. She would have little packets in her pocket which
:44:45. > :44:50.she would quietly throw in when you were not watching. So you manage to
:44:51. > :44:55.in the end? Sort of. The idea was to make food simple so people could
:44:56. > :44:59.easily follow your recipes, you know. Otherwise, in Indian food, it
:45:00. > :45:03.can get to, but hated. Your whole thing is making recipes like there's
:45:04. > :45:09.less compensated because we have that opinion of Indian cooking being
:45:10. > :45:16.tricky and difficult. Yes, the idea is to make it simple. It should be
:45:17. > :45:22.demystified. The mystery of it all, and the fear of cutting spices that
:45:23. > :45:25.people are refraining from cooking it. The whole idea is to let them
:45:26. > :45:29.have a go, that's what the new book is all about. Ten spices creating
:45:30. > :45:41.120 recipes. And your new book is based very much
:45:42. > :45:45.in this vein of trying to get people understanding Indian cookery? Yes,
:45:46. > :45:55.removing the fear of Indian cookery. Tell me about your sauce. We have
:45:56. > :45:59.some ginger and garlic. We put it through the Pulitzer and lipstick
:46:00. > :46:06.down. You automatically start getting the sauce -- we blitzed it
:46:07. > :46:10.down. I put in some cumin powder, some curry powder, some garam masala
:46:11. > :46:18.powder and some chilli powder. Then the beef goes in. The thing I find
:46:19. > :46:23.fascinating about Indian food and the spices is you temper the spices.
:46:24. > :46:27.You imagine you have got them sitting in your store cupboard and
:46:28. > :46:32.they have gone a bit dark and cold and you need to warm them up. The
:46:33. > :46:37.most important thing is to get the oil out of the spices. If you don't
:46:38. > :46:43.get the oil out you don't get the flavour. Do you grind them up fresh?
:46:44. > :46:50.We do our best, as much as we can. We make our own paste and we are all
:46:51. > :47:01.so protective about our own recipe! So this is the only recipe you are
:47:02. > :47:06.sharing! Many years ago I would not want to share my recipes. Then you
:47:07. > :47:11.grow out of it. There are hundreds of recipes today. If you sit on your
:47:12. > :47:16.recipes you never teach people so how will you inspire the future
:47:17. > :47:28.generations? This is it. The rice we are making... You get the onion so
:47:29. > :47:33.it is nice and soft. Once the spices have fried, and then we add the
:47:34. > :47:38.water in first. This is interesting. Normally I do a cup of rice, two
:47:39. > :47:45.cups of water and leave it to sit with the lid on. But yours is
:47:46. > :47:55.different? You can but this is milled in Europe. It bricks at Fred
:47:56. > :48:05.quickly. So we cook it in the oven once the water has been absorbed.
:48:06. > :48:12.This is what is throwing me that you put the water in first. But I am
:48:13. > :48:17.quite excited about trying this. Once you put the water in first, now
:48:18. > :48:20.the onion and spices are all incorporating that flavour into the
:48:21. > :48:24.water so you have a lovely stock forming. Then when the rice goes in
:48:25. > :48:29.there you don't lose anything. Otherwise, you put the rice in first
:48:30. > :48:34.and the grain doesn't absorb the flavours at all. Tell me about the
:48:35. > :48:41.rest read you have in Goa. You are based in the UK. You not only have a
:48:42. > :48:44.restaurant in Goa but also in the airport. I will be therein about an
:48:45. > :49:03.hour! I am going through Terminal five. If you are going to Terminal
:49:04. > :49:16.five, it is Mr Todiwala's Kitchen. Now we have to watch that for about
:49:17. > :49:21.five minutes. What rice is it? It is Basmati rice. Because the grain is
:49:22. > :49:28.so heavily polished, what can happen is you might overcook your rice and
:49:29. > :49:35.it becomes stodgy and breaks up. Simon, you do a beautiful risotto I
:49:36. > :49:44.hear! Everything is a risotto. Rice is my nemesis. I don't go near it.
:49:45. > :49:57.So we have rice cooked off and we have our curry nearly good to go.
:49:58. > :50:00.Are you going to go? I am going to the restaurant later. You should
:50:01. > :50:11.have been here earlier for the puns we had. To finish the rice, you get
:50:12. > :50:16.the rice into the oven. It goes in the oven wants the water has
:50:17. > :50:23.absorbed. It goes 130, 140 degrees. Keep it there for about 15 minutes.
:50:24. > :50:29.You switch the oven off and then you simply leave it in there until you
:50:30. > :50:33.are ready to serve. Got you. You can still make a mistake. Having said
:50:34. > :50:37.that, there is only one region between India and Pakistan which
:50:38. > :50:44.grows Basmati rice and there is not enough to feed the world so we get a
:50:45. > :50:50.bit of a quality affair there. You move this off and bring their sin.
:50:51. > :50:54.Oh, my goodness, the colour! If you would like to try Cyrus or any of
:50:55. > :51:09.the other studio recipes then go to our website.
:51:10. > :51:19.We have been spoiled. Simple food is the best food in the world. That is
:51:20. > :51:24.called a butternut berry. In northern India where it is very
:51:25. > :51:29.cold, people will be putting it on the cracked heels of their hands.
:51:30. > :51:37.The butter is very rich like a wax almost. It is like a sour plum, very
:51:38. > :51:43.sour. That could get you through the water quicker, just rob yourself
:51:44. > :51:50.with that stuff. A new world record! Yes! We are good to go. So you are
:51:51. > :51:59.adding some nice fresh herbs in there. I call that Indian NSG. For
:52:00. > :52:07.an extra bit of flavour. Is that your version of an MBE? It is the
:52:08. > :52:15.right version of an MBE! When I got my MBE, in India, they did a whole
:52:16. > :52:19.magazine article and they said Master of business enterprise! Not
:52:20. > :52:26.quite! The smells are wonderful here. At this time of year we all go
:52:27. > :52:30.towards comfort food but I love that bit of spice. It is great for winter
:52:31. > :52:35.because it keeps you away from getting the flu bug and everything
:52:36. > :52:40.else. Cold and flu out the window, a little bit of spicy food never
:52:41. > :52:45.harmed anybody. That is true. We have serious hangover food going on
:52:46. > :52:52.here, Welsh read it, cheese on toast and then curry. Passionate Welsh
:52:53. > :53:10.read it. This is beef curry Alaa Marie Kiteria. Wary is Marie Curry?!
:53:11. > :53:27.Let's serve it up, guys, you are in for a treat. Have a go at that. What
:53:28. > :53:34.to do think? It smells really flavoursome. I love the rice. When
:53:35. > :53:41.you can get a good textured rice. Lovely. What cut of beef is it? We
:53:42. > :53:46.cooked fillets because we wanted to cook it fast but I would not use
:53:47. > :53:52.that normally. Shin would be fabulous slow cooking. How long
:53:53. > :53:57.would you cook shin for? Very slow, two or three hours. Keep it in the
:53:58. > :54:01.oven. Use the oven more often. You can put it in the pot,
:54:02. > :54:06.low-temperature, forget about it, go for a walk and then it is ready.
:54:07. > :54:07.That sounds like the perfect winter afternoon!
:54:08. > :54:09.OK, let's head back to Nottingham to find out which wine
:54:10. > :54:30.Jane Parkinson has chosen to go with Cyrus' cracking curry.
:54:31. > :54:36.The wonderful sire as has pulled another fantastic curry recipe out
:54:37. > :54:41.of the bag here, but that is not to say it is an easy match with fine.
:54:42. > :54:46.You could go for a reasoning with the coconut in the sauce but I would
:54:47. > :54:51.be careful. I would go for something like an Indian beer. This Cobra
:54:52. > :54:55.works really well for it. But I do believe there is a wine for every
:54:56. > :55:00.dish out there. I have tracked down something that is fruity but even
:55:01. > :55:06.fresh enough for curry. It is the madhouse Pinot Noir from New
:55:07. > :55:13.Zealand. It is New Zealand's most planted red grape -- Mud House. This
:55:14. > :55:18.is from right in the south of South Island. It is packed with red berry
:55:19. > :55:25.aromas and flavours. I cannot emphasise how important freshness is
:55:26. > :55:30.here. It needs to be served fridge cold because that gives it the best
:55:31. > :55:34.possible chance of matching well with all those spices and the
:55:35. > :55:37.coconut milk in the sauce. But then the red cherry juiciness also
:55:38. > :55:43.matches up to the beef and tomato puree. Faris, I know you love your
:55:44. > :55:47.aromatic whites, but I hope you will agree that this chilled and juicy
:55:48. > :55:55.Pinot Noir slips down a treat with your delicious beef curry. Cheers!
:55:56. > :56:00.I totally agree. A chilled Pinot Noir is the best. Good red wines, if
:56:01. > :56:06.you bring the temperature down, people think it is room temperature
:56:07. > :56:11.which could 25 degrees now. It used to be 12 or 13 degrees. If you chill
:56:12. > :56:18.it and then give it an hour to breathe. It is fabulous. I am
:56:19. > :56:23.surprised. But it works, it brings the spice out. It cuts through
:56:24. > :56:32.nicely. Ellie, what do you think? I really like it and I like this. You
:56:33. > :56:33.seem very happy today! I love it, chefs are cooking my food, what more
:56:34. > :56:39.could you ask for?! It's now time to call
:56:40. > :56:41.round to Nigella's. She's treating us with her method to
:56:42. > :56:43.cook the perfect Christmas turkey. I want 100 grams
:56:44. > :56:57.of dried cranberries. Can't have Christmas
:56:58. > :57:00.without cranberries. Instead I'm steeping
:57:01. > :57:06.them in Marsala. And all I need to do
:57:07. > :57:12.is put this on the heat, let it come to a bubble,
:57:13. > :57:23.and then turn it off and leave them. While the cranberries are steeping,
:57:24. > :57:27.get a bit of oil in the pan, and the cranberries are part
:57:28. > :57:29.of the stuffing and the stuffing goes inside a boned and butterflied
:57:30. > :57:37.turkey breast joint. You know what a huge fan I am
:57:38. > :57:41.of the big bird and I'm always up for new ways of cooking it,
:57:42. > :57:48.especially for a party. And this makes my life
:57:49. > :57:50.very, very simple. On top of the shallots,
:57:51. > :57:53.I want a bit of festive spice, Not too much or we're
:57:54. > :58:02.in toothache territory. The shallots are sweet,
:58:03. > :58:27.the Marsala-soaked cranberries are sweet, so I want
:58:28. > :58:29.a bit of bitterness. I've got more spicing,
:58:30. > :58:36.courtesy of one kilo... Although it's definitely
:58:37. > :58:46.Italian-inspired, it would be more accurate,
:58:47. > :58:49.I think, to say that the inspiration here is Italian-American
:58:50. > :58:51.rather than outright What's more, it makes life
:58:52. > :59:02.at a party very, very simple, because carving is very easy
:59:03. > :59:05.and you get a lot of flavour I'm not looking to cook
:59:06. > :59:12.the sausages now. After all, they're going
:59:13. > :59:14.to get a good long time - about two hours or so -
:59:15. > :59:17.in the oven later, but I just want the meat to lose
:59:18. > :59:21.its pink edge a little. My seasonal sausage stuffing
:59:22. > :59:38.can cool just a bit while I beat some eggs
:59:39. > :59:55.- just two. And, of course, the British
:59:56. > :00:01.banger does contain bread, So, breadcrumbs, and now moving
:00:02. > :00:14.smartish to Italy, some Parmesan. And finally, my
:00:15. > :00:24.syrup-slicked jewels. If you don't, use other
:00:25. > :00:34.implements or wear CSI gloves. Just going to mix everything
:00:35. > :00:37.together, but not overwork it because the idea is that this
:00:38. > :00:42.stuffing will be tender and succulent inside
:00:43. > :00:49.the turkey and not compact. That's two years of
:00:50. > :00:57.Pilates paying off. It's a very heavy
:00:58. > :01:00.turkey breast joint. All I need to do now,
:01:01. > :01:06.just open it out a bit. Now, although you do need to go
:01:07. > :01:10.to a butcher to have a whole butterflied and boned turkey breast
:01:11. > :01:12.joint, the ones they sell at the supermarket,
:01:13. > :01:14.which are single, actually involve more work, because rolling up
:01:15. > :01:17.a joint and then tying All I'm doing is squishing it
:01:18. > :01:34.in and then folding it over. Just as I always brine a whole
:01:35. > :01:38.turkey when I roast it in my trad way, this stuffing really does
:01:39. > :01:40.the same job. That's to say, it keeps the meat
:01:41. > :01:43.from drying out and it oozes flavour The turkey meat will be
:01:44. > :01:47.succulent and tender, Fold over, lifting one side
:01:48. > :01:57.of the wing, really - it's like a butterfly wing -
:01:58. > :02:00.over the other. The weight of the joint itself
:02:01. > :02:10.should keep everything together, but it's helped by being secured
:02:11. > :02:14.with a couple of skewers. And this needs about two,
:02:15. > :02:33.two-and-a-half hours in a hot oven. And it's quite hard
:02:34. > :02:36.with a joint like this to tell I find I put in a meat
:02:37. > :02:41.thermometer and when it registers 75 degrees
:02:42. > :02:45.centigrade, it's cooked. When you've got a lot of people
:02:46. > :02:51.to feed, it's a winner. OK, the hardest part
:02:52. > :02:53.of this whole operation is actually lifting the tin,
:02:54. > :04:00.so here goes. Lets talk to at home. What is your
:04:01. > :04:12.question? What's the best way to cook a duck. What you think? How
:04:13. > :04:18.would you do it? Very slowly. Dry it out first for a few days. Get it
:04:19. > :04:24.dried with some nice seasoning on it. Roasted up in a hot oven. Slow
:04:25. > :04:33.it down. Let it all drip and keep the fact as well. Hani and ginger
:04:34. > :04:42.marinated. -- only. Open it up and marinated nicely. -- honey. You get
:04:43. > :04:48.the sweetness with a duck, as well. I actually add as five spice as
:04:49. > :04:53.well. Make sure you rest it. You might even need to take the legs off
:04:54. > :04:59.and put them back in. Slow cooking. That's loads of options. Would you
:05:00. > :05:08.like to see heaven or hell? Heaven. Brilliant. You have got some tweaks
:05:09. > :05:12.for us. Nicola has said, "My fiance and I are both Presbyterian. What
:05:13. > :05:20.would you suggest is a good Christmas Day alternative to
:05:21. > :05:29.Turkey?" A roast fish. Something like a nice sea bass, Brill. A bit
:05:30. > :05:37.of sorrow in there if you got it. Stuff it with some final. Winter
:05:38. > :05:43.fish, whitebait coming in. All the cold fish coming in now. Called.
:05:44. > :05:48.Acre. Lovely. Pamela has asked, she needs a recipe for some venison
:05:49. > :05:56.steaks. Other than roasting, no aniseed flavour is. Tata. Do it as a
:05:57. > :06:01.starter, chop it up, marinated, some coffee in there. Some nice herbs and
:06:02. > :06:11.fruit and that will work really well. No fennel. No aniseed. Do a
:06:12. > :06:17.nice Tata with it. Perfect for a line. Let's go back to the phones.
:06:18. > :06:24.Pauline from Kent. What is your question? I have six celeriac and I
:06:25. > :06:31.don't know what to do with. Lucky you. That sounds like fun. A bit of
:06:32. > :06:38.celeriac on Christmas Day. It's a great thing. We use it for soup,
:06:39. > :06:42.mushrooms, but roasting it, get it burned up on the stove, charcoal
:06:43. > :06:49.flavour in there. Smoking in the oven until it goes soft, scoop it
:06:50. > :06:52.out. Rock salt on there as well. Root vegetables soup that
:06:53. > :07:00.caramelised Haitian. You could almost make it taste like me to. You
:07:01. > :07:07.peel it off and when it's black. A bit of green chilli and cumin and
:07:08. > :07:12.that's all you need. You never thought you would see two men get so
:07:13. > :07:21.excited about celeriac. Would you like to see heaven or hell? Heaven,
:07:22. > :07:26.please. Thank you, Pauline. Mike from Kent, what would you like to
:07:27. > :07:30.ask? I have been given some goat and I was going to casserole it but has
:07:31. > :07:38.anybody got any more festive suggestions for it? Plenty of. I
:07:39. > :07:48.wish more people like you would cock doped in this country because it is
:07:49. > :07:52.such a beautiful --. -- cook goat. Onion, tomato, whole spices, ginger,
:07:53. > :08:02.garlic paste, chopped tomatoes, brown your lamb and then put it into
:08:03. > :08:06.the sauce, cover it in the oven, 140 degrees for 90 minutes and you have
:08:07. > :08:17.the most amazing roasted saucy goat you could ever eat. My goodness.
:08:18. > :08:24.Lots of Chile. -- chilli. That sounds fantastic. Would you like
:08:25. > :08:28.heaven or hell? I would like both but have, please. OK, guys.
:08:29. > :08:29.It's time for the omelette challenge.
:08:30. > :08:35.Simon, you are on 38.76 and Cyrus, you're quite a bit ahead with 24.80.
:08:36. > :08:39.Come on down, don't be nervous, it will be fine. You all know the
:08:40. > :08:41.rules. You must use three eggs but feel
:08:42. > :08:44.free to use anything else from the ingredients in front
:08:45. > :08:50.of you to make them I would like to have omelettes I
:08:51. > :08:52.could actually tasted today, that would be fantastic. I'm not very
:08:53. > :08:53.fond of this. The clocks stop when your
:08:54. > :08:56.omelette hits the plates. Let's put the clocks on the screen
:08:57. > :09:06.for everyone at home please. Three, two, one, cock. You will be
:09:07. > :09:17.looking for the world record here. -- cock. It needs to be edible, I
:09:18. > :09:21.would say. -- cook. These are some good ones. You are going much faster
:09:22. > :09:46.than I am. Come on, guys. OK. It looks like my rarebit. Confident?
:09:47. > :09:52.Was that three eggs? Those are cooked eggs, so that's four texture.
:09:53. > :09:59.There's a bit of running as. It's not that bad. It actually tastes
:10:00. > :10:05.pretty good. Let's have a look here. I like my eggs and money. I will
:10:06. > :10:12.take a little bit here. Very well seasoned. OK, let's talk about
:10:13. > :10:17.timing is. Simon, do you think you have beaten your time? I hope so
:10:18. > :10:24.because they need to move up the board little bit. 28.36. You have
:10:25. > :10:31.gone on the board and beaten your own record. You were down here. I
:10:32. > :10:40.will just put you there and we will sort it out later. Now, Cyrus, did
:10:41. > :10:49.you beat your time? Maybe. You didn't. Sorry. You have just missed
:10:50. > :10:58.out. We have a song dedicated in honour of Ellie Simmonds. # I'm
:10:59. > :11:02.swimming, swimming in the water... It's Peter Gabriel.
:11:03. > :11:04.Still to come, Ellie Simmonds faces either her food heaven,
:11:05. > :11:06.pulled pork sliders with buttermilk coleslaw served with sweet
:11:07. > :11:08.potato fries or food hell, dried fruit parfait made
:11:09. > :11:10.with barmbrack and served with orange soaked prunes.
:11:11. > :11:13.We'll find out which one you're getting after Tom Kerridge gives us
:11:14. > :11:37.a brilliant recipe for sprucing up the sprouts.
:11:38. > :11:44.I love Christmas. This addict is the easy, an alternative to Christmas
:11:45. > :11:52.ham. It will knock your socks off if Santa has brought you any, that is.
:11:53. > :11:57.This is a whole piece of smoked bacon. It comes from pork belly. It
:11:58. > :12:04.takes loads and loads of flavour and I'm just going to bake this with
:12:05. > :12:08.honey. That simple. You can pick up a whole piece of bacon from your
:12:09. > :12:15.butcher. I've asked the mind to remove the rind. On a roasting tray,
:12:16. > :12:18.squeeze on runny honey. The best thing about it is when you finish
:12:19. > :12:30.squeezing it all out of the bowl, it makes a funny noise. I'm quite
:12:31. > :12:36.simply going to bake it for about 40 minutes. The honey Wilcock and start
:12:37. > :12:39.caramelised thing and all of the juices and flavours will come out of
:12:40. > :12:44.the bacon. It's unbelievable how simple this recipe is. The hardest
:12:45. > :12:47.part is remembering to based at every ten minutes and it's dead
:12:48. > :12:58.important you do this. To make sure the honey does not burn and that
:12:59. > :13:05.they can get a sensational glaze. -- the bacon gets a sensational glaze.
:13:06. > :13:12.Looks incredible. I'm just going to give it one last -based. It's the
:13:13. > :13:19.ultimate George pork. A smashing ham every time. It is so versatile. Eat
:13:20. > :13:24.it hot and cold with some lovely pickles or next to your turkey.
:13:25. > :13:33.Seriously just to make it and enjoy devouring it. Whole roast bacon,
:13:34. > :13:38.it's got to be the way forward. It tastes amazing. The smokiness is so
:13:39. > :13:43.strong. That caramelised Hanley is a perfect bit of meat to stick on your
:13:44. > :13:45.Christmas Day table. Don't worry if you don't eat it all. The leftovers
:13:46. > :14:02.will be fantastic on Boxing Day. There's nothing better to get you in
:14:03. > :14:08.the Christmas spirit than Christmas shopping. For me, but does not mean
:14:09. > :14:14.tinsel and baubles, but some proper fruit and veg. This is new Covent
:14:15. > :14:17.Garden market in London and I have not only come for the festive cheer,
:14:18. > :14:23.but to totally transform your Christmas greens. I know you all
:14:24. > :14:31.know about Brussels sprouts. But I'm looking for brothel tops and these
:14:32. > :14:36.days, they are very hard to find. You haven't got any Brussels sprouts
:14:37. > :14:44.tops, have you? I wish we had. We don't. We have sold out completely.
:14:45. > :14:51.Have you got any Brussels sprouts tops? Yes, and stalks. This is all I
:14:52. > :14:56.want for Christmas. They will play a bigger role in the best festive
:14:57. > :15:00.feast ever. You have got the sprouts, these are the things your
:15:01. > :15:02.mum cooked for a long time until they were all brown. And made the
:15:03. > :15:11.house smell. This is what I'm after. Now, this is all I
:15:12. > :15:13.want for Christmas. And they're going to play a big role
:15:14. > :15:16.in the best festive feast ever. And these are things that your mum
:15:17. > :15:21.cooks really for a long time till they're all brown and make
:15:22. > :15:23.the house smell. But this here is the top,
:15:24. > :15:26.and this is what I'm after. So these are the leaves,
:15:27. > :15:28.we're just going to take off, sweat them down in a little bit
:15:29. > :15:31.of butter, some chestnuts, I know no-one feeds these market
:15:32. > :15:37.traders, so I'm going to rustle up a seasonal something right
:15:38. > :15:39.here to keep them OK, then, my friends,
:15:40. > :15:42.this for me is the most flavoursome and most amazing part
:15:43. > :15:44.of Brussels sprouts. You can find Brussels tops either
:15:45. > :15:47.online or put in an order Can you see all these lovely,
:15:48. > :15:52.tiny little sprouts? Melt a chunk of butter and then
:15:53. > :15:55.throw in some chestnuts. You can just see the chestnuts just
:15:56. > :15:58.beginning to caramelise Hello, Tom, how
:15:59. > :16:03.you getting on, mate? Literally, the sprout
:16:04. > :16:07.tops go in now. What that does is, that salt
:16:08. > :16:14.will draw the moisture from the leaves and they'll cook
:16:15. > :16:16.in their own juices. Once your sprout tops
:16:17. > :16:18.are all buttered up, you can throw in those
:16:19. > :16:20.sweet, tiny sproutlings. Now a nice pinch of
:16:21. > :16:23.cracked black pepper. That smell is fantastic,
:16:24. > :16:25.absolutely gorgeous, It's not long before the leaves
:16:26. > :16:30.are smothered with my chestnut butter and it's feeding time
:16:31. > :16:34.for the market traders. Come and taste something you've
:16:35. > :16:39.never tasted before, even though you've been in a fruit
:16:40. > :16:42.and veg market your whole life. Is that all right
:16:43. > :16:51.for you, my friend? Rock and roll, you've
:16:52. > :17:02.converted all of us. Well, there you go,
:17:03. > :17:04.the boys like sprout tops. Right, time to find out
:17:05. > :17:30.whether Ellie is getting her food I've think it is a bit of a
:17:31. > :17:34.whitewash. Everyone seems to be in heaven. They must like you which is
:17:35. > :17:39.why they were going to give you heaven. We must talk through what we
:17:40. > :17:42.were going to make just in case anyone at home fancies it.
:17:43. > :17:44.For your food heaven I am going to make pulled pork.
:17:45. > :17:47.I'll marinate the pork with garlic, tabasco, mustard, treacle,
:17:48. > :17:53.brown sugar and slow cook the pork until tender.
:17:54. > :18:05.We will serve it in a brioche bun and serve it with sweet potatoes. I
:18:06. > :18:19.love sweet potato. You are not going to be getting your hell but we will
:18:20. > :18:25.talk about it. I was going to make a tea brack which is one of my
:18:26. > :18:32.favourite deserts of all time. We know all the callers went to heaven.
:18:33. > :18:38.What do you think, Cyrus? What have you opted for? I am a great love of
:18:39. > :18:45.pork. One of those dishes is on the menu at the moment so pork is what I
:18:46. > :18:55.go for. Simon? I am not worried about the dishes, it is heaven of
:18:56. > :19:03.course! Lets get cooking, any! -- LE.
:19:04. > :19:12.Where have you tried pulled pork? I have had it everywhere. I don't know
:19:13. > :19:16.where it originates from? I think it is from South Carolina. It is really
:19:17. > :19:27.barbecue country. It is a slow cooked meat. If you have a chance to
:19:28. > :19:32.cook it over open flames you have a lovely flavour. This treacle gives a
:19:33. > :19:34.bit of darkness and spice. It is a great recipe for entertaining
:19:35. > :19:40.because you have all of these elements which can be made up in
:19:41. > :19:45.advance. I am just slicing up some I'm in. Simon, you are working on
:19:46. > :19:53.the sweet potatoes? And some spices to mix through the oil. Then we will
:19:54. > :19:59.whack it in the oven. And Cyrus? I am starting on the floor. I have
:20:00. > :20:05.spring onions, cabbage and carrot. We have a nice bit of healthy kick
:20:06. > :20:10.to it? I feel like a lot of people don't seem to like pork and I don't
:20:11. > :20:15.know why because I love pork. It has so many great things and you can
:20:16. > :20:22.flavour it and make bacon for breakfast or bacon sandwiches. Would
:20:23. > :20:29.a bacon butty be part of the swimmers' diet? Not really! People
:20:30. > :20:32.always say, would you rather have a sausage sandwich or a bacon
:20:33. > :20:41.sandwich? I would choose sausage actually. I do like my bacon. OK, it
:20:42. > :20:46.is an interesting one because people get a bit nervous. When I was
:20:47. > :20:50.growing up, it was the pork chops that do you in. You start to realise
:20:51. > :20:56.there is a lot more you can do with pork belly and pork shoulder. We are
:20:57. > :21:01.using pork shoulder. What is a swimmer's breakfast? I like porridge
:21:02. > :21:04.for breakfast. I get up quite early before training so normally I don't
:21:05. > :21:11.really eat before I swim in the morning but then I come back. I have
:21:12. > :21:16.to have a cup of tea! That is something I have to have. And then a
:21:17. > :21:24.bowl of porridge. It is something that I feel like I am energised, I
:21:25. > :21:29.am full from it. Might go to porridge is porridge but with grated
:21:30. > :21:35.apple, cinnamon and honey. That sounds nice. I like porridge with
:21:36. > :21:46.milk. I am not someone who likes porridge with water in it. Salt or
:21:47. > :21:54.no salt? I have got to go a bit of salt. I don't like salt. Whiskey.
:21:55. > :21:59.Not whiskey at that time in the morning! You have a genuine interest
:22:00. > :22:07.in cooking. Tell me about the books you have been writing. They are kids
:22:08. > :22:10.books, Ellie's magical bakery. They are not cooking but they are
:22:11. > :22:15.influenced by your cooking endeavours. I love cooking and
:22:16. > :22:22.baking and working with kids. When I was younger, I loved reading books
:22:23. > :22:26.from people I was inspired by and looked up to. I thought it was good
:22:27. > :22:31.to have that love of cooking and baking with the love of children so
:22:32. > :22:36.I had an idea of making Ellie Magical Bakery. It is a series of
:22:37. > :22:43.four books and it is about a character and how she loves swimming
:22:44. > :22:49.and she loves baking and she has goals and dreams and she goes about
:22:50. > :22:54.it with obstacles in her way. But cheeky to going? She keeps going. To
:22:55. > :22:58.really inspirational. For younger readers it is a great thing to have
:22:59. > :23:04.to see your story brought in a kids book like that. I think a lot of
:23:05. > :23:07.kids these days don't have ways of going about their dreams and they
:23:08. > :23:10.have something they want to go for but they don't have that self
:23:11. > :23:14.belief, and I think it is really important that kids have that self
:23:15. > :23:21.belief and a way that they can go out and achieve something. I think
:23:22. > :23:25.if you look at your story, anyone who understands what you have done,
:23:26. > :23:32.the training you have put in, it is an incredible story. I am glad you
:23:33. > :23:38.won the medals after all that hard work! The sacrifices. The sacrifice
:23:39. > :23:45.is incredible. So we put water in it, we have made the marinade and
:23:46. > :23:49.blitzed it up nice and smooth. That will permeate the flavour. We have
:23:50. > :23:52.topped it up with flavour about three quarters of the way up -- we
:23:53. > :23:59.have topped it up with water. You cook it in the oven for about two or
:24:00. > :24:05.three hours. You do it until it comes away from itself. You can tear
:24:06. > :24:10.it with a knife. I am going to get this in the oven. We have one that
:24:11. > :24:23.is done. The great thing is when it is done the sauce actually reduces
:24:24. > :24:30.down. You have the great flavours. It looks delicious! It changes
:24:31. > :24:35.colour. It makes it darker. Is that because of the treacle? It is the
:24:36. > :24:40.treacle and a little bit of sugar helps it to caramelised. You can see
:24:41. > :24:46.it just has a part. It is absolutely gorgeous. We have sweet potato fries
:24:47. > :24:54.coming out of the oven. How did you do those? Did you leave the skin on?
:24:55. > :24:59.We did leave the skin on. Little bit of oil, spices and salt to rest it.
:25:00. > :25:03.They don't have the starch so they are never normally crispy. Some
:25:04. > :25:08.people put them in a bit of light batter to deep fry them to get them
:25:09. > :25:12.crispy. I always wonder when you go to restaurants because they have a
:25:13. > :25:16.coating on them and you try to emulate that. I quite like chips and
:25:17. > :25:21.fries when they have got the softness. I am not a fan of the
:25:22. > :25:26.crispy ones. I like them when they are bit chunkier. When you roast
:25:27. > :25:30.them at home have a great flavour. They might not be like chips in a
:25:31. > :25:37.restaurant but they have a great flavour. Cyrus, tell us about the
:25:38. > :25:44.buttermilk coleslaw. We have red cabbage, carrots, Green cabbage,
:25:45. > :25:48.spring onion and we add a little bit of buttermilk and some salt and
:25:49. > :25:54.pepper. And some garlic. With coleslaw like that you can make it
:25:55. > :25:58.up in advance. You have chunky veg in daylight cabbage and carrot and
:25:59. > :26:04.it will sit in the fridge. All of these elements you can have made up.
:26:05. > :26:11.Prepared already. And the flavour gets better. That is what my mum
:26:12. > :26:17.always said, it always tastes better their second stay. That was her way
:26:18. > :26:21.of giving us leftovers! But it is a handy one and you're right, Simon,
:26:22. > :26:26.it does improve the flavour. We are topping it up with the pulled pork.
:26:27. > :26:30.You can see the sauce in the bottom. If it doesn't reduce down, a good
:26:31. > :26:36.tip is to take the meat out and allow the sauce to reduce down. It
:26:37. > :26:41.can go a little bit watery. I love brioche as well. That is rarely good
:26:42. > :26:48.as well. It is quite hard to get the bands but they are gorgeous and
:26:49. > :26:56.really do add great flavour -- the bons. You can make these into little
:26:57. > :27:01.Christmas canapes as well. And you can turn them into croquettes
:27:02. > :27:05.afterwards as well. Pulled pork croquettes, lovely. I am coming to
:27:06. > :27:15.you for leftovers over Christmas! We do not have leftovers! You have been
:27:16. > :27:20.dying to have one. We will give you one of these last ones. Serve these
:27:21. > :27:26.up with a little bit of buttermilk coleslaw. You have a feast in front
:27:27. > :27:32.of you! I don't think I can eat all of it! Their eye a few people to
:27:33. > :27:44.give you a hand! We will get our wine to go with it. We do have a
:27:45. > :27:53.wine which Jane has chosen for us. This is from Majestic. I would go
:27:54. > :28:03.for cider. Cider for me is apple cider, scrumpy at wine goes well.
:28:04. > :28:08.And beer and cider as well. Coming from Ireland, we have some great
:28:09. > :28:14.ciders. Not as great as the south-west! Lets not get into that,
:28:15. > :28:19.we can have a competition! I am dying to tuck into the burgers as
:28:20. > :28:27.well. Ellie, what do you think? Delicious. A bit messy but amazing.
:28:28. > :28:34.Like Kevin? Definitely for sure! That is what we want to hear. A big
:28:35. > :28:40.help to our studio chefs, Cyrus Todiwala and Simon Holston. All the
:28:41. > :28:44.recipes from the show are on the website. Next week, Angela Hartnett
:28:45. > :28:49.returns to host and I am back in January. Don't forget Best Bites
:28:50. > :28:51.tomorrow morning at 9:45am on BBC Two. Have a great weekend! Cheers
:28:52. > :28:54.everybody! 'Tis is the season
:28:55. > :28:56.for bakers past... It's just like having
:28:57. > :29:00.the family here for Christmas.