:00:13. > :00:23.Good morning. Let's get the weekend started with 90 minutes of mouth-
:00:23. > :00:37.
:00:37. > :00:43.watering fooled. This is Saturday And twock the show. Cooking live in
:00:43. > :00:47.the studio are two top chefs. The f. The woman who's wowing London with
:00:47. > :00:51.a modern eastern Mediterranean menu she serves at her restaurant Quince
:00:51. > :00:57.is Silvena Rowe. Next the chef in charge of one of the oldest
:00:57. > :01:01.restaurants, Wiltons, been going for well over 250 years, but he
:01:01. > :01:05.doesn't look a day over 35, Andrew Turner! Welcome to your both. A
:01:05. > :01:11.different breakfast for you on the menu today? I decided to do
:01:11. > :01:15.something dramatic and exciting, I'm cooking octopus with chorizo,
:01:15. > :01:23.oregano and making a colourful salad, very wintry as well.
:01:23. > :01:28.Different flowers in there? Yes, some listertion flowers, or you can
:01:28. > :01:32.use any flowers, but edible only! Yes, that normally helps. The last
:01:32. > :01:39.time you were here, you made mango egg. Anything equally fascinating
:01:39. > :01:45.for us? I hope so. It's Jubilee week, I've created a poached Dover
:01:45. > :01:51.sole with red wine. Fennel and apple salad. You are sandwiching
:01:51. > :01:57.the sole together with something else? Yes, a protein meat glue,
:01:57. > :02:01.I'll explain the process later on. Very interesting. We have got the
:02:01. > :02:04.line-up of classic foodie films from the BBC archive for you to
:02:04. > :02:08.enjoy too. Selections from Rick Stein, Celebrity MasterChef and the
:02:08. > :02:13.great man himself, Mr Keith Floyd. Now, when I found out which chefs
:02:13. > :02:20.were on the show today, I thoughts I might need some extra muscle to
:02:20. > :02:28.back me up in case things get ugly. Who better than the new kingpin in
:02:28. > :02:35.Albert Square playing Derek braning, Jamie Foreman. This is fantastic
:02:35. > :02:39.for me. Because it's free food? Absolutely, yes. Not BBC canteen
:02:40. > :02:45.food any more? Me and my wife Julie are big fans of the show, we watch
:02:45. > :02:49.every Saturday. It's a joy. haven't tasted anything yet?
:02:49. > :02:55.octopus in the morning! At the end of the programme, it will be food
:02:55. > :03:00.heaven or food hell for Jamie. Food heaven or food hell, it's up to the
:03:00. > :03:07.viewers. Well, I will send the boys round if we don't get our way.
:03:07. > :03:11.heaven? Crab, it has to be. That's one of mine as wellment Love it. I
:03:11. > :03:13.go all over the country or the world, always looking for a good
:03:13. > :03:18.fish restaurant, something new and different and I cook my own and buy
:03:18. > :03:23.them live and cook them. Sounds good to me. Crab's good. What about
:03:23. > :03:27.the dreaded food hell? I struggled because I love my food so much and
:03:27. > :03:31.the poor girl Lucy who was phoning me up and asking me what my hell
:03:31. > :03:37.was, western on the phone for an hour trying to work something out,
:03:37. > :03:45.we came up with sushi, aubergine and risotto. I love rice, paela,
:03:45. > :03:55.but I don't ever order it. Crab or risotto for Jamie. For heaven, I'll
:03:55. > :04:02.use crab to fill my tortellini pass a that -- pasta. It's served with a
:04:02. > :04:07.pea and herb soup with sprigs of... This is a in brainer, how can you
:04:07. > :04:11.go for risotto when you have seen that. Or Jamie could face food hell.
:04:11. > :04:18.Classic courgette risotto with a twist. The rice is slowly cooked
:04:18. > :04:23.with white wine and chicken stock, finished with mascarpone cheese.
:04:23. > :04:26.Pan fried once cold and served with tomato ragu and deep fried
:04:26. > :04:34.courgettes. Slaughtered me now, that looks lovely. Tortellini is
:04:34. > :04:38.better, I'm not arguing with you! Let's meet the other guests. Two
:04:38. > :04:45.Saturday Kitchen viewers, Joan, you wrote in, who have you got with
:04:45. > :04:49.you? My daughter, Jennie. Both keen travellers. Crab, one of the places
:04:49. > :04:54.you visited has one of the best crab dishs in the world, the
:04:54. > :04:58.Singapore chilli crab. We lived there for a long time so any
:04:58. > :05:02.visitor always wanted chilli crab with a bib on of course. Absolutely.
:05:02. > :05:06.Gets a bit messy. Don't forget, you get to help decide what Jamie will
:05:06. > :05:11.be eating at the end of the show. She's a very good cook by the way.
:05:11. > :05:21.Surrounded by them. Nervous today! If you would like to comment on the
:05:21. > :05:27.
:05:27. > :05:32.If you get on the show, we'll ask you whether Jamie should get food
:05:32. > :05:35.heaven or hell. Heaven. Got to be the crab. But first you have got to
:05:35. > :05:38.eat octopus. A woman whose incredible take on eastern
:05:38. > :05:45.Mediterranean food is sending shock waves through the culinary world.
:05:45. > :05:51.waves through the culinary world. She wrote that bit. That's right!
:05:51. > :05:59.Dig the hair. Dig the suntan. Exactly. What are we making?
:05:59. > :06:04.colour blind. Now octopus, it's a beautiful fish but Doesn't look it.
:06:04. > :06:08.Eight little legs, boom, boom, boom, you know, basically it's so
:06:08. > :06:13.beautiful and tender when it's done properly. I'm going to show the
:06:13. > :06:18.method, the way to actually prepare it, any way you want it after that.
:06:18. > :06:21.I always go for a frozen one. If it's fresh, freeze it because it
:06:21. > :06:25.tenderises it. Sometimes if you get the fresh ones, they dry it out
:06:25. > :06:30.don't they and leave it to air dry which tenderises it as well?
:06:30. > :06:34.Because this is frozen, the suction is cleaned already and removed so
:06:35. > :06:40.I'll get rid of the ice here and we throw this bit away. The other
:06:40. > :06:44.thing we want to get rid of is this here. Off it comes. Now I'll give
:06:44. > :06:50.it a bit of a beating, which would be right up your street there,
:06:50. > :06:55.Jamie. You go, girl, you bash it. Want any help? The reason we do
:06:55. > :07:01.that is it helps tenderise it. No need to go so far away! It's a
:07:01. > :07:06.kitchen, you know. Yes. You could use a rolling pin for that,
:07:06. > :07:10.couldn't you? Absolutely. A pan of hot water, very important,
:07:10. > :07:19.three times dink in it, another thing you probably love doing in
:07:19. > :07:26.your line of work, Jamie. OK, yes. One One, two, three. Normally
:07:26. > :07:29.screaming by now. Lobsters don't scream. Vinegar and salt in helping
:07:29. > :07:32.the tenderisation. While I wash my hands, the reason we do that is
:07:32. > :07:37.because it will leave the tentacles beautifully and straight, it won't
:07:37. > :07:43.curl up. Straight into the hot water, they then curl up and the
:07:43. > :07:48.dish will look like nothing. So James while we are doing them, I
:07:48. > :07:55.love the white pure flesh of the octopus with some chorizo and in a
:07:55. > :08:03.way, this is very much a surf and turf dish. We have a hot pan. I'm
:08:03. > :08:10.going to hop some onions. You want the segments here? This is what I
:08:10. > :08:16.don't like doing. Even my commis would not do that. Segmenting an
:08:16. > :08:23.orange, rights. You invited her. could sneak a little kiss doing
:08:23. > :08:27.that. You are so British you know. Anyway,
:08:27. > :08:32.tell us about your restaurant? going strong, there to stay.
:08:32. > :08:36.Hopefully yes? Come on, Mayfair, Quince, hello, Jamie, you love the
:08:36. > :08:40.Mayfair, no? I love it, yes. food is good, received very well.
:08:40. > :08:44.It's very different what we do, so we already have some repeat custom
:08:44. > :08:51.so it's good and we are there cooking all the time. Last night I
:08:51. > :08:55.did dinner, one of my chefs was off sick so I had to do some work, can
:08:55. > :09:03.you believe it, at my age, you know! This is too chunky but it
:09:03. > :09:07.will go in, you know. You can't get the staff nowadays, what can I
:09:07. > :09:11.say?! Want some oil in here to stop it burning? Yes, I was hoping the
:09:11. > :09:17.chorizo sauce was going to release its own oil there is, but we know
:09:17. > :09:21.the love affair James has with oils and butter, don't we? Yes. Oregano.
:09:21. > :09:26.It goes beautifully well. If you can't find it and why shouldn't you
:09:26. > :09:29.be able to, you can use thyme and parsley. Can I ask you a question,
:09:29. > :09:39.everyone says about oregano, the dried is as good as the fresh, I
:09:39. > :09:46.don't think so. No, the only thing that is good dried as fresh is
:09:46. > :09:52.tarragon. What do you think, James? I'm gist segmentling oranges!
:09:52. > :09:56.Chorizo is cooking now for an hour. I don't have an hour, so we have
:09:56. > :10:00.something we did earlier. The octopus. Do you cook a lot of
:10:00. > :10:10.octopus, James? No. OK, so I'm sure...
:10:10. > :10:16.
:10:16. > :10:21.If you would like to ask a question to us live later on. This recipe
:10:21. > :10:27.will be on our website, along with all the other recipes.
:10:27. > :10:31.What is happening? Beautifully milky soft as marshmallow.
:10:31. > :10:36.doesn't taste like marshmallow though? No, the texture is like
:10:36. > :10:39.that. Far too superior to squid and far more expensive and not so much
:10:40. > :10:43.more expensive to buy but the treatment, you can see how easy and
:10:43. > :10:48.simple it is and you shouldn't be frightened of it. So hopefully
:10:48. > :10:53.people will go out there, buy some octopus... And it's already been
:10:53. > :10:57.prepared, if you buy it frozen, it's already repaired? Exactly. But
:10:57. > :11:04.the beauty is once it's like that, you can serve it as a cold salad
:11:04. > :11:10.with herbs, I can add it to the one James is preparing. Kids party as
:11:10. > :11:14.well, Pirates of the Caribbean? Exactly. I knew you would get into
:11:14. > :11:19.the spirit of it eventually! What is going in there now? No, no,
:11:19. > :11:23.no, can you please do the herb leaves for my salad. Come on, James,
:11:24. > :11:29.we haven't got all day! As much as I would love to have all day with
:11:29. > :11:33.James! She has got a heart. At this moment
:11:33. > :11:39.in time, the producers is laughing in my ear, soon it will be a new
:11:39. > :11:46.producer or it will be two years before you are on again. You can't
:11:46. > :11:56.live without me. Herbs going in there. Just really
:11:56. > :11:58.chop them. I prefer herbs to salad leaves. Mint, parsry? Yes, anything
:11:58. > :12:05.you have, oregano as well -- parsley. What about going to
:12:05. > :12:09.America for a new cookery show? I have a new show. ABC, my dear.
:12:09. > :12:16.Yes, it's all about time travel. Very, very exciting. We travel back
:12:16. > :12:22.to different time zones and it's an ABC programme. 16 million people
:12:22. > :12:27.are going to watch me. 60 million? 16! The projected figures, darling,
:12:27. > :12:30.so if they love me half as much as they love you here, I'll do very
:12:30. > :12:34.well. OK. Sounds exciting but I still have to look after the
:12:34. > :12:39.restaurant so wait and see how we are going to work that magic.
:12:39. > :12:47.Is anything else gone in there? Did he miss anything? No. The herbs
:12:47. > :12:51.have gone in there and the oregano, yes. Orange segments, parsley, mint,
:12:51. > :12:56.olive, sesame seeds. You want some oil. OK, what about my flowers,
:12:56. > :13:01.James? Haven't put them in yet. Tell us about the flowers? I use a
:13:01. > :13:05.lot of different flowers. These are pansies which are perfectly edible.
:13:05. > :13:10.They look stunning, make the dish really sexy, appealing and
:13:10. > :13:16.basically there's nothing in here, it's so fabulous for you. Off it
:13:16. > :13:21.goes in here. And, like I said, you can use... You use a lot of sesame
:13:21. > :13:25.don't you? I'm crazy about sesame. Black sesame, brown sesame and
:13:25. > :13:30.obviously the variety here as well that we have. Yes. I think this is
:13:30. > :13:36.pretty. What do you think? It will do for you? Yes. Good. Remind us
:13:36. > :13:46.what that is again? Octopus, chorizo and oregano with orange,
:13:46. > :13:47.
:13:47. > :13:49.olive and listertion salad. You can get the flowers from the
:13:49. > :13:55.supermarket now, they've started to stock them.
:13:55. > :14:02.They sell them, edible flowers. Very fancy. Straight for the
:14:02. > :14:08.octopus. Octopus first time in the morning. Is it not milky and soft?
:14:08. > :14:12.Milky, fantastic. With the chorizo it works well? Surf and turf.
:14:12. > :14:16.will come down later. Happy with that. I know you are a keen cook,
:14:16. > :14:21.would you ever attempt that? Absolutely. I think it's all out
:14:21. > :14:27.there to try and to experiment. It's the preparation. It's shows
:14:27. > :14:31.like this that encourage you to think I can do that. People are
:14:31. > :14:36.afraid, they wouldn't know how the treat octopus. We sent our wine
:14:36. > :14:46.expert Tim Atkin to the frosty Leicestershire this week to choose
:14:46. > :14:48.
:14:48. > :14:58.something to go with Silvena's I'm in Market Harborough. I'm
:14:58. > :15:03.
:15:03. > :15:08.heading to the shops to find some great wines for this week's dishes.
:15:08. > :15:12.Silvena, the octopus and chorizo dish has a Spanish accent to it.
:15:12. > :15:20.Because we have got meat and seafood in the same dish, you could
:15:20. > :15:26.choose a Rose here, something like this 2010La Serrana. But I'm
:15:26. > :15:32.thinking white for this dish, not pink. The wine comes from the Rioja
:15:32. > :15:37.region, it's the Muga Sauvignon Blanc. It's overwhelmingly a red
:15:37. > :15:42.wine region, Rioja, and the little white wine it does make can be
:15:42. > :15:48.neutral. But when they are good, such like this barrel fermented one,
:15:48. > :15:55.they can be really delicious. On the nose. Lots of pear and citrus.
:15:55. > :15:59.A really nice vanilla spice. On palate, zesty acidity works nicely
:15:59. > :16:05.with the octopus and the orange and salad. There's a smokyness from the
:16:05. > :16:10.oak which works nicely with the paprika and chorizo. A herbal
:16:11. > :16:18.undertone picks up on the spring onion. I promised you a Spanish
:16:18. > :16:23.wine to go with your recipe and I've stuck to my word. A bargain,
:16:23. > :16:29.just under �9? Tim always gets my food beautifully. Tim knows my food
:16:29. > :16:33.and this is gorgeous. Absolutely the way it goes with it is fabulous.
:16:33. > :16:39.Vanilla tones, slightly Herbie, fabulous with the pepper and the
:16:40. > :16:48.flowers as well. Lovely aroma. Stunning. Fresh. The girls look
:16:48. > :16:55.happy as well? Very. That is gorgeous and the floweriness of the
:16:55. > :17:04.bow Question Time of the wine! happy. Andrew will be experblting
:17:04. > :17:08.with glue later on. What will you be doing -- experimenting. Dover
:17:08. > :17:14.sole and fennel. Rick Stein is coming up now. One of my favourites,
:17:14. > :17:24.yes. Thank you very much for that, yeah!
:17:24. > :17:31.
:17:32. > :17:35.The soft Gulf Stream air of west fantastic early vegetables,
:17:35. > :17:37.You know, you hardly ever find spring greens in restaurants.
:17:37. > :17:40.It's a pity. Maybe it's because they are something we take for granted, like the Cornish pasty.
:17:40. > :17:43.Well, I think a pasty is fantastic food.
:17:43. > :17:49.I have come to the Lizard to see Ann Muller, a great ambassador for them.
:17:49. > :17:53.She got upset when an eminent American food writer called William Grimes
:17:53. > :17:59.said how awful Cornish food was.
:17:59. > :18:07.He was ready to pronounce a curse on the pasty. This from the people who brought us cheeseburgers!
:18:07. > :18:14.He said, "The worst food per square mile in the civilised world was probably found in Cornwall."
:18:14. > :18:22.And that the pasty could perhapsbe used...the only use for the pasty- would be "as a doorstop."
:18:22. > :18:28.The thing that impressed me about Ann's pasties was first of all the quality of those local vegetables.
:18:28. > :18:34.She seasoned every stage. And the steak was chuck steak. Then she put- on that a bit more seasoning.
:18:34. > :18:40.Then the onions and the potatoes and a bit more seasoning. And everything was carefully layered.
:18:40. > :18:45.I have never seen so much attention- to detail in the making of a pasty.
:18:45. > :18:50.And, of course, Ann has made so many pasties that the crimp was like lightning and so deft!
:18:50. > :18:55.As she made them, she was talking about the little nuances, like how her mother's differed from hers,
:18:55. > :19:01.the ones from Devon were different from the ones from Cornwall, some had carrots, some didn't.
:19:01. > :19:07.And I was left thinking how little William Grimes understood about this great local food.
:19:07. > :19:09.It's not credible to people.
:19:09. > :19:13.A lot of TV chefs cook the ingredients first, or they put extra seasonings in,
:19:13. > :19:19.because they don't find it credible that these simple vegetables, grown in Britain, grown locally,
:19:19. > :19:24.can be assembled and seasonedand produce such a wonderful flavour.
:19:24. > :19:31.Swedes, onions, potatoes and beef, that's it.
:19:31. > :19:34.Don't think, because much of this programme is about meat and vegetables,
:19:34. > :19:40.that I have stopped being wildly enthusiastic about fish.
:19:40. > :19:48.I am excited to be going out with David Muirhead today, hand-lining for mackerel just off St Mawes.
:19:48. > :19:51.Hand-lining is so conservation friendly.
:19:51. > :19:55.In an age of giant trawlers scooping fish out of the sea,
:19:55. > :19:58.we all ought to applaud, as does the Marine Stewardship Council,
:19:58. > :20:06.such relatively inefficient but long-term, sustainable methods of catching fish.
:20:06. > :20:13.I was just thinking about all these- lovely line-caught mackerel from a restaurateur's point of view.
:20:13. > :20:17.We have been through nouvelle cuisine,
:20:17. > :20:22.we've scoured the world for flavours - lemon grass, chilli,- Pacific rim, fusion, you name it!
:20:22. > :20:27.But what we are all getting back to- now is just basic, good ingredients.
:20:27. > :20:31.Something like this to have on my menu,
:20:31. > :20:37.and Marine Stewardship accredited, is something to be really proud of,- I think.
:20:37. > :20:40.I remember in the '70s,
:20:40. > :20:47.vast trawlers were allowed to come here and hoover up virtually all the inshore mackerel.
:20:47. > :20:52.Even at the time, I thought, "What a waste! Beautiful fish turned into fishmeal."
:20:52. > :20:57.Well, they described our way of catching fish as the stone-age fishery.
:20:57. > :21:01.But stone-age fisheries are very sustainable
:21:01. > :21:06.and, compared with the way the Scots- catch them, relatively inefficient.
:21:06. > :21:09.And I think, "Why knock it?"
:21:09. > :21:15.If you can earn a living in a relatively inefficient way, then your stock will last for ever.
:21:15. > :21:20.But if you are going to fish in a very, very, very efficient way
:21:20. > :21:21.and not control it properly,then you will overfish the stocks.
:21:22. > :21:25.Is
:21:25. > :21:28.I picked up this idea in Italy.
:21:28. > :21:34.If you eat oily fish like mackerel or herring and then bite into a sharp onion... Wow! Interesting.
:21:34. > :21:40...it works a treat. Well, the way I do them, which isdead easy, absolutely dead simple...
:21:40. > :21:43.Yeah? Boil up some water or get it nearly to boiling, just below boiling,
:21:43. > :21:47.Yeah? Boil up some water or get it nearly to boiling, just below boiling,
:21:47. > :21:53.whack a bit of vinegar in, the whole mackerel in, obviously headed and tailed and gutted...
:21:53. > :22:01.The whole mackerel in, and then bring it to the boil,literally boil it for two minutes,
:22:01. > :22:04.then let it cool in the water and...- and when it's cool take it out.
:22:04. > :22:09.I think... Well, you'rethe master chef. See what you think.
:22:09. > :22:11.Mmm! It's lovely and moist.
:22:11. > :22:15.That's one advantage of it.
:22:15. > :22:20.Brilliant! It works a treat, that. And the mackerel's not bad either. The mackerel's brilliant.
:22:20. > :22:25.Perfectly cooked. Excuse me for talking with my mouth full.
:22:25. > :22:34.Well, you are the expert, but I think the problem isa lot of people overcook the fish.
:22:34. > :22:36.Hand-line-caught mackerel.
:22:36. > :22:38.You know, in France now, in posh restaurants,
:22:38. > :22:43.they are actually putting certified- hand-line-caught fish on the menu.
:22:43. > :22:48.So it just shows you how much better hand-line fish are.
:22:48. > :22:53.I am going to make an Indian masala- to go with these mackerel here.
:22:53. > :22:55.I am slashing them down to the bone,
:22:55. > :23:00.so I can dig that masala right into the flesh of the fish to flavour them well.
:23:00. > :23:03.Now for the masala.
:23:03. > :23:08.First of all, some peppercorns and quite a few cloves.
:23:09. > :23:14.Those are the only spices I am going to use in my masala. Masala just means a curry paste.
:23:14. > :23:17.I soaked red chillies in water for about an hour
:23:17. > :23:26.and add some garlic and ginger, vinegar, brown sugar, salt and the soaking liquor from the chillies.
:23:26. > :23:32.I whiz it up for about five or ten seconds and then it's ready to spread over the mackerel.
:23:32. > :23:38.I work the paste into the cuts of the mackerel and also into the gut cavity.
:23:38. > :23:41.Into the pan they go... First one.
:23:41. > :23:45.Then the other.
:23:46. > :23:53.And I am going to cook them for about four...five...six... six minutes on either side now.
:23:53. > :23:59.You know, whatever fish I cook with curry, with masala, the sort of vibrant aromatic spicy sauces,
:24:00. > :24:04.somebody is going to write to me and say it's a total travesty,
:24:04. > :24:09.you should never partner good, fresh fish with so much flavour.
:24:09. > :24:14.And if we were talking about turbot, I think they would have a point.
:24:14. > :24:19.But something like mackerel, it just works so well.
:24:19. > :24:25.It's something about their oiliness. And they are a robustly flavoured fish that works a treat with curry.
:24:25. > :24:31.While the mackerel are cooking, I am just going to make what is sometimes called a fresh chutney.
:24:31. > :24:35.I have some red onions which I have thinly sliced.
:24:35. > :24:41.I'm going to put a tiny bit of salt- in with them right now. This needs to be done at the very last minute.
:24:41. > :24:46.Then I add some ground coriander and some cayenne pepper
:24:46. > :24:52.and quite a lot of lime juice - the juice of one lime for a relatively small salad -
:24:52. > :24:57.and a big handful of very roughly chopped coriander, and that's the whole salad.
:24:57. > :25:00.Check the mackerel.
:25:00. > :25:02.It's looking exceptionally tasty.
:25:02. > :25:05.Put that on the plate like that...
:25:05. > :25:07.And now...
:25:07. > :25:11.a nice pile of my fresh chutney.
:25:11. > :25:21.And...I've just cut some limes that... Like they do in India! And there we go.
:25:21. > :25:34.
:25:34. > :25:34.Is is
:25:34. > :25:34.Is is Rick's
:25:34. > :25:38.Is is Rick's mackerel
:25:38. > :25:41.Is is Rick's mackerel looked delicious. Last week, I showed you
:25:41. > :25:45.how to fillet mackerel. This week it's a little different. You've
:25:45. > :25:50.been writing in to ask how to make stocks, particularly a brown stock.
:25:50. > :25:54.This is a classic beef stock. The way you do this, and I'm going to
:25:54. > :25:56.serve it with another classic dish, but classic beef stock starts off
:25:56. > :26:00.but classic beef stock starts off with brown in the bones first of
:26:00. > :26:04.all. In this tray, we have some veal or beef bones which you can
:26:05. > :26:11.get from the butchers. But this is the way that you do it properly. So
:26:11. > :26:18.I'm going to show you, this is a quick way. Brown them off, then the
:26:18. > :26:22.veg. In this pot which is a small stock pot, in the restaurants we do
:26:22. > :26:26.1,000 litres of water in one two, so you need to brown the onions.
:26:26. > :26:29.I've left the skin on for this, purely for colour, it adds flavour
:26:29. > :26:33.too, but mainly for colour. If you brown it at this stage, you will
:26:33. > :26:40.end up with a brown sauce at the end. Brown off the bones, straight
:26:40. > :26:46.in the pan as well. In there, I've got carrots, leeks, celery and
:26:46. > :26:52.onions, the traditional Fab Four, as they're called really. Then they
:26:52. > :26:59.go in. We've got some tomato puree. That can go in as well. You always
:26:59. > :27:07.put this in at the beginning of a cook-cooking. Always in at the
:27:07. > :27:14.start. Parsley, red wine. You wanted to know how to make it
:27:14. > :27:19.properly! Mind the fumes! Waft them this way, I don't mind! Just a
:27:19. > :27:24.small amount, two bottles frpbgs good quality red wine. Water.
:27:24. > :27:28.Masses and masses of water. One thing you do need with brown stock
:27:28. > :27:34.particularly is thyme and it's not the herb, it's basically your time!
:27:34. > :27:38.You heat this up, bring it to the boil and gently simmer this for 48-
:27:38. > :27:42.hours traditionally. 48-Hours, just keep skimming the top, a gentle
:27:42. > :27:46.simmer, train it off and then reduce it down. This is where the
:27:46. > :27:49.sauces come from, this is how to make good quality sources, it's
:27:49. > :27:55.about the reduction of the liquor. You have the stock there. However,
:27:55. > :27:59.you can go the supermarket and buy some already done. Cheap. But this
:27:59. > :28:04.stock you can still use. I'll show you how to start off the sauce, to
:28:04. > :28:11.turn it into a red wine or Madeira sauce which we'd use for this
:28:11. > :28:15.Rossini. Start off with the shallot, in the pan, the pan is hot as
:28:15. > :28:19.anything, as hot as it will possibly go. That's full on. Just
:28:19. > :28:23.lightly brown these and I've got some more red wine, Madeira and
:28:23. > :28:27.then this reduced stock. Now, literally looking at a pot like
:28:27. > :28:32.that, that will make about half a litre of finished sauce. So you
:28:32. > :28:36.start off big and end up very small. That's where the expensive part of
:28:36. > :28:44.the eating comes from because it's basically this sauce and the time
:28:44. > :28:50.it takes. Red wine in. Madeira. Reduce this down. It's all about
:28:50. > :28:55.adding sauce, reduction. Flame disappears, we add the stock and
:28:55. > :29:01.reduce that for five minutes. That's nearly ready for the
:29:01. > :29:08.finished sauce. With this Rossini, whole fillet of beef. Look at that!
:29:08. > :29:18.Three main cuts. The bit at the end is used ford strognauf, the middle
:29:18. > :29:25.
:29:25. > :29:31.bit for fillet stakes, this bit about �60 or �80, posh tea. -- used
:29:31. > :29:37.for stroganoff. We'll pan fry that all the while the sauce is going.
:29:37. > :29:42.You were disparaging about the small fillet there I thought.
:29:42. > :29:45.it home! It's still great to use but you would use it for a
:29:45. > :29:49.stroganoff, rather than use the prime bit, you would use the end
:29:49. > :29:53.for that. Unless you had some of this glue where you could stick it
:29:53. > :29:59.together, but that would be cheating. The fillets have gone in
:30:00. > :30:07.there first of all. A little bit of butter on there first of all.
:30:07. > :30:14.That's not enough for you, you always put more in. How do you make
:30:14. > :30:20.your -- like your stake? Medium rare. Congratulations on EastEnders.
:30:20. > :30:24.You've done so many different TV things? 40 films, James, man and
:30:24. > :30:31.boy! When you do something like EastEnders, nobody recognises you
:30:31. > :30:34.in the films then. You go nuts. it something you have wanted to do?
:30:34. > :30:40.They asked me before and I didn't feel like I could commit and I was
:30:40. > :30:44.doing a lot of films, but you get opened up to a whole new audience
:30:44. > :30:49.and keep growing and developing. That's what life's all about. So I
:30:49. > :30:52.thought it was the perfect time to do it. Is that what you think, you
:30:52. > :30:56.continue learning? Yes, you learn something new every day and you
:30:56. > :31:01.have to go there with that open mind. You take something else on
:31:01. > :31:04.board. That's how you develop and grow as an actor, so that's good.
:31:04. > :31:10.Enough of me anyway, I've got a book coming out in March, I'm
:31:10. > :31:17.working on a film, EastEnders I'm loving. Got another movie coming
:31:17. > :31:22.out... Tell us about the film? You are a writer as well? And a
:31:23. > :31:28.producer and I put the project together, it's a Labour of Love
:31:28. > :31:35.about me and the '60s and the men I grew up with, for good or bad.
:31:35. > :31:40.Colourful characters? Very. And a wonderful, strong, beautiful mother.
:31:40. > :31:44.Morning mumsy. So I wanted to tell it from my perspective from a young
:31:44. > :31:50.boy growing up in that world and it's been a Labour of Love for me
:31:50. > :31:55.and we put it on hold while I came in to do EastEnders which has been
:31:55. > :31:58.fantastic so I'll go back to that as soon as I come out of EastEnders.
:31:58. > :32:04.Brilliant. Look forward to that. This is the spinach. You want to
:32:04. > :32:08.know about the food? Yes, always! The spinach, salt and pepper,
:32:08. > :32:15.basically show tit heat of the pan is all. Most times when you put it
:32:15. > :32:20.in a bit of water, it never blanchs. It just goes away. Takes away all
:32:20. > :32:27.the flavour. Got the beef there. In olive oil and a touch of butter.
:32:27. > :32:31.Then because you like a little bit... Good man. Throw that in the
:32:31. > :32:35.oven. With filament stake, a lot of people want to pan fry it all the
:32:35. > :32:38.way through but you can flash it in the oven and treat it like a
:32:39. > :32:44.roasting joint. The stock here, reduce, reduce, reduce. Lovely.
:32:44. > :32:48.Strain it off through a sieve. You can put that through a little tea
:32:48. > :32:51.towel or muslin cloth, something like that. Then to finish this off,
:32:51. > :32:57.bring it down again. This is where you have got to get it right
:32:57. > :33:02.because you add some butter. If it's too liquidy, the butter will
:33:02. > :33:07.separate, if it's too solid, it's no good. Do you get that bit of oil
:33:07. > :33:12.on the top? Yes that's what you want. We are adding butter to
:33:13. > :33:19.finish off a sauce and it thickens it but gives it a glaze as well.
:33:19. > :33:25.Then we grab our spinach so the beef is in the oven so we lift this
:33:25. > :33:29.off like that. So we are going to see the character then in the
:33:29. > :33:37.kitchen on EastEnders? Actually, yes, we discusseded this yesterday.
:33:38. > :33:43.Really?! Yes, absolutely. I said about in cooking because he's a
:33:43. > :33:46.passionate man, Derek, you know, he's tough, rough and nasty, but
:33:46. > :33:51.you don't get that without being passionate and he has a thirst for
:33:51. > :33:56.everything, so cooking, absolutely. Are those kind of characters those
:33:56. > :34:02.very loud characters as well, the bad guys, are they easier to play?
:34:02. > :34:05.No, no. Nothing's easy to play, James, if you want to do it to the
:34:05. > :34:09.best of your ability. They're more difficult in a lot of ways because
:34:09. > :34:13.you don't want to make them a caricature bad guy because you have
:34:13. > :34:20.got nowhere to go with him, you have to keep him open and moving,
:34:20. > :34:23.you know. If you constantly walk around growling at people, people
:34:24. > :34:29.will get bored of you. Kick them around the kitchen? Absolutely, yes.
:34:29. > :34:33.Look at that stake, look. Beautiful! Glaze the stakes.
:34:33. > :34:38.smells coming up with just fantastic. The sauce is coming down.
:34:38. > :34:42.The marrow from the bones. Exactly. This is just about there and now we
:34:43. > :34:49.can pop in the butter. What this will do is just give the sauce a
:34:49. > :34:55.shine. If I turn that off the heat and keep shaking it like that, it
:34:55. > :35:01.starts to get this lovely shine on it. It's the shine that we want for
:35:01. > :35:11.this dish. Traditionally, it would have something else on it but you
:35:11. > :35:15.
:35:15. > :35:22.have got duck liver pate. You are going cheap on me! No, foie gras,
:35:22. > :35:28.you can use it if you want but I like to use this, they use that in
:35:28. > :35:32.France, foie gras. Put a bit of sugar in this to finish it off. As
:35:32. > :35:36.soon as it hits the plate, this is what makes it a restaurant quality
:35:36. > :35:41.sauce because you have reduced it down. Not finished there yet Jamie,
:35:41. > :35:47.hold on a minute! Because, Rossini, named after the composer, would
:35:47. > :35:53.always have black truffle. course. Wow. Wow, wow. Shaved black
:35:53. > :35:57.truffle. Unfortunately, at if t end of the show, there's no more budget
:35:57. > :36:02.left, but that's it, try that. look! That's the art of making a
:36:02. > :36:05.rich sauce. When you start off with a pan this size full of liquid at
:36:05. > :36:10.the beginning, you are probably going to end up with a pan this
:36:10. > :36:14.size when it reduces down, so think of all that wine and water you put
:36:14. > :36:24.in and it's all about the reduction and the reduction makes that.
:36:24. > :36:27.
:36:27. > :36:32.is going to be real hot. I'm a real wuss when it comes to heat. Oooh!
:36:32. > :36:37.If you have a cooking skill you would like me to demonstrate on the
:36:37. > :36:42.show or you have a tip to share with us, drop us a line. You can
:36:42. > :36:52.contact us via the website. You are not going to get any of this! What
:36:52. > :36:54.
:36:54. > :36:58.will Jamie be facing at the end of the show, food heaven or food hell?
:36:58. > :37:04.Tortellini with pea and herb soup. Jamie could face food hell, the
:37:04. > :37:08.risotto, the rice cooked with white wine, chicken stock, mascarpone,
:37:08. > :37:16.chopped cheese and courgettes, cool and served with tomato ragu and
:37:16. > :37:21.deep fried courgettes. Some of the viewers get to decide Jamie's fate
:37:21. > :37:28.today. Are you going to go for the tortellini, are you? Yes, give him
:37:28. > :37:34.what he needs, I like the noise he makes when he eats. And Joan?
:37:34. > :37:39.tortellini. Don't let me down! Michelle, Linda and Nick have one
:37:39. > :37:49.last chance to impress, they have to cook a three course meal for
:37:49. > :37:53.
:37:53. > :37:59.three fearsome judges from the Ladies and gentlemen, everything
:37:59. > :38:04.comes down to these three courses now.
:38:04. > :38:11.Served up to three formidable cookery judges from the WI.
:38:11. > :38:15.Let's cook! The contestants have just one hour and 45 minutes to
:38:15. > :38:20.cook a three course meal of their own design.
:38:20. > :38:27.Today's three diners are all prominent cookery judges from the
:38:27. > :38:36.Women's Institute. Amy Walcock is one of the national
:38:36. > :38:46.cookery judges. Ruth Bond is the chair of the WI. And Jill Brand is
:38:46. > :38:46.
:38:46. > :38:50.one of the WI's top authors. Throughout the competition,
:38:50. > :38:54.entrepreneur Michelle has struggled. Overcooked tomatoes, undercooked
:38:54. > :39:01.vegetables, it's not very good. certain dishes have shown promise.
:39:01. > :39:07.It looks like a dish that should come out of a restaurant. Big day
:39:07. > :39:15.today. Very big. What are you cooking to secure your place in the
:39:15. > :39:21.competition? Scottish smoked salmon with tiger prawns in a seafood ragu
:39:21. > :39:29.with cucumber. Main course? Scottish lamb, posted parsnips,
:39:29. > :39:39.potato fondant and a rosemary dew. Dessert? Chocolate fondant and
:39:39. > :39:40.
:39:40. > :39:45.cream and warm chocolate sauce. Half hour already gone. So far some
:39:45. > :39:50.of Linda's dishes have had strange combinations. Never before in my
:39:50. > :39:55.life have I had spaghetti, toast and mash potato all together.
:39:55. > :40:02.Neither have I! But in-between the chaos, there's been real skill.
:40:02. > :40:08.That-dar! Is that a good one? such thing as a bad ta-dah. Tell us
:40:08. > :40:12.your three course? Linguine request mass core pony and mushrooms, then
:40:12. > :40:20.stuffed sardines with pinenuts and anchovies on my favourite mash
:40:20. > :40:24.potato and carrots, followed by lemon possit and biscuits for the
:40:24. > :40:32.side. Right from the start, Hollyoaks
:40:32. > :40:38.star Nick has shown great potential. Crispy outside, soft on the inside,
:40:38. > :40:45.those are very good. But at times, he makes silly mistakes. It is like
:40:45. > :40:55.eating raw cake mix. What are the three courses Herb roasted scallops
:40:55. > :40:55.
:40:55. > :41:00.with pea and lemon risotto and rack of lamb with chantennay carrots and
:41:00. > :41:10.a dew. Dessert? Strawberry dish. First to
:41:10. > :41:20.
:41:20. > :41:25.face the critics is Michelle. Still got a lot to do. The parsnips
:41:25. > :41:31.are there, she's got 15 minutes to get those, the lamb's in the oven,
:41:31. > :41:35.the spnaich and mus room sauce hasn't been started. There's the
:41:35. > :41:41.chocolate fondant. -- spinach and mushroom sauce. Michelle's starter
:41:41. > :41:47.is a ragu of tiger prawns, smoked salmon and cucumber.
:41:47. > :41:55.Presentation could have been done in a more dainty manner I think.
:41:55. > :42:03.think it's all overcooked. Very tough and the prawn is definitely
:42:03. > :42:07.chewy. What are you going to do? What do you mean? 15 minutes, no
:42:07. > :42:11.parsnips, sauce not start and you haven't started the fondant? I
:42:11. > :42:17.think you have got to make a decision because you have 15
:42:17. > :42:24.minutes to go. You can't carry on regardless. Man, why hasn't all
:42:24. > :42:32.gone so wrong? I'm raging, raging, practising them until 4 clock this
:42:32. > :42:42.morning. Your chocolate fondant? don't know. They should be out now.
:42:42. > :42:46.
:42:46. > :42:52.Oh, really? Really, yes. OK. I've Let's go. Finish the other two and
:42:52. > :43:02.let's go. Yeah, done? Is that it? Good, well done, you. Don't run
:43:02. > :43:11.
:43:11. > :43:20.Smile. Thank you. This is Scottish rack of lamb with potato fondant,
:43:20. > :43:30.rosemary dew and my cranberries that have been soaked. You can
:43:30. > :43:35.really smell the rosemary. But, I can't see any parsnips. Can you?
:43:36. > :43:41.The flavour of the meat is very good. I'm concerned about the fat
:43:41. > :43:48.on the meat hasn't been rendered. It's almost raw, the fat.
:43:48. > :43:52.potato is not adequately cooked. Should have been creamier. Michelle.
:43:52. > :43:55.You're five minutes late on the desserts, they are not in the oven,
:43:55. > :44:00.you are going to be 20 minutes late once you get them cooked so the
:44:00. > :44:10.least you can do is tell the ladies you are going to be 20 minutes late.
:44:10. > :44:12.
:44:12. > :44:22.OK, yes. So sorry. I'm going to be 20 minutes late. 20? 20. That's
:44:22. > :44:26.
:44:27. > :44:32.Michelle, look, you've gone 25 minutes over. I kind of need to
:44:32. > :44:42.know how long you are going to be? Not long, honest. How long?
:44:42. > :44:52.
:44:52. > :45:02.minutes. So you will end up being All right! Happy? Really have to go
:45:02. > :45:05.
:45:05. > :45:11.Chocolate fondant. Michelle's deszrt is warm chocolate fondant
:45:11. > :45:19.with chocolate sauce and chantilly cream -- dessert. That looks really
:45:19. > :45:25.good. Well, mine was a proper fondant. It oozed beautifully,
:45:25. > :45:30.tasted delicious and the cream with it is just spot on I think. I think
:45:30. > :45:39.the flavour is excellent. Yes, we did have to wait but I think she's
:45:39. > :45:44.You can see how Nick and Linda fare serving up the three meals and see
:45:44. > :45:49.which of the three get knocked out in 20 minutes. Still to come, our
:45:49. > :45:52.Saturday minute live. Keith Floyd's gone up north in the middle of the
:45:52. > :45:55.Northumberland fells cooking a Roman-inspired recipe in the
:45:55. > :46:01.pouring rain for a local historian. Classic stuff.
:46:01. > :46:11.It may have been Charles Dickens 200th birthday but don't have any
:46:11. > :46:24.
:46:24. > :46:28.great expectations! Oh, no! Wicked! Can our celebrity chefs will go
:46:28. > :46:36.head-to-head. What will we be cooking for Jamie? Tortellini.
:46:36. > :46:41.room left after the stake? Yes. Risotto for hell or crab for heaven.
:46:41. > :46:48.Andrew, tortellini? It's a no bringer, tortellini. Yeah, look at
:46:48. > :46:54.that, clean sweep. Cooking next is man who last time
:46:54. > :47:00.was on made a mango egg using a bunch of stuff from a chemistry
:47:00. > :47:02.cupboard. This weeks meat glue on the menu! Welcome to the show
:47:02. > :47:06.the menu! Welcome to the show Andrew Turner. Meat glue, we'll get
:47:06. > :47:11.on to that but it will be used to stick the fish together. What the
:47:11. > :47:19.the name of it? We are doing a sole Jubilee, Diamond Jubilee as it's
:47:19. > :47:23.Diamond Jubilee week, with apple and fennel salad, and sauce. We'll
:47:23. > :47:32.get that one cooking now. In we go. You want me to do the sauce? If you
:47:32. > :47:39.can get the shallots, the mushrooms, the bow Question Time garni. The
:47:39. > :47:46.fennel head with dill. Fish stock?Nd - and meat stock. That can
:47:46. > :47:52.all go in together. Brixham sole fresh great British product. Ask
:47:53. > :47:58.the fishmonger to double fillet it for you. Which is taking it out in
:47:58. > :48:08.one piece on the top. And ask for the waste which is what will make
:48:08. > :48:10.
:48:10. > :48:16.the sauce. Remove the sole. A bit of butter. Chop the Bonns up as
:48:16. > :48:22.well. Fish stock is opposite to the meat stock. Cooked that for 20
:48:22. > :48:31.minutes, no more really for the fish. 20 minutes. Don't boil it.
:48:31. > :48:36.Bit of white wine. Tell us about Wiltons because there is a
:48:36. > :48:44.fascinating history with it? It's been around since 1742 iconic
:48:44. > :48:48.restaurant, real classics from lobster and crab and game when it's
:48:48. > :48:53.in season. You specialise in oysters, don't you? Yes, it's a
:48:53. > :48:59.signature dish really, of course. You can't get betzer oysters than
:48:59. > :49:05.at Wiltons, I have to say -- better. You would say that but there you go.
:49:05. > :49:13.I'm just wheeling to get in there one night. It's a deal. The double
:49:13. > :49:18.filleted sole, have some ham or pancetta to lie down the centre.
:49:18. > :49:22.The meat glue again is important. It's a product do, not inhale it!
:49:22. > :49:25.Be very careful what you do with it, treat it with caution and a little
:49:25. > :49:31.bit down the sides of the fish. This will actually stick the fish
:49:31. > :49:35.together, glue it together. You can get this on the Internet? Yes.
:49:35. > :49:39.this is like a protein isn't it? Yes, it's the enzymes that will
:49:39. > :49:46.form the protein to stick together. You place the outside fillet on the
:49:46. > :49:53.outside, so presentation side out. Like that. OK. We literally trim it
:49:53. > :49:57.up so it's nice and neat. Again, trimmings in the sauce, lovely.
:49:57. > :50:00.waste? No waste. Everything in cooking is about using the waste
:50:00. > :50:07.that you have. I don't like to put anything in the bin really. It's
:50:07. > :50:14.all about the money, we have to be careful. There's your sole fillet.
:50:14. > :50:20.Glued together. This glue will work? It will work? Yes, at
:50:21. > :50:26.Christmas time, you can have a turkey leg, ask the butcher to bone
:50:26. > :50:30.it, suchling down the centre, roll it tight in cling film, let it set
:50:30. > :50:34.overnight and when you carve it, it will remain perfectly rounded,
:50:34. > :50:39.won't split open on you. Does it taste of anything? Not at all. They
:50:39. > :50:47.say the Japanese invented it, but I have a feeling it might be the
:50:47. > :50:56.Danish. Frpblgts top that in the fridge for four hours. To leave it
:50:56. > :51:01.to set? Yes. You want me to turn that over? I'll flip it over.
:51:01. > :51:05.did this cling film thing come from? It's always intrigued me, you
:51:05. > :51:10.now seem to hear a lot about it? It's a useful product without doubt
:51:10. > :51:19.for preserving things as well. For me, I'm cooking and I don't want
:51:19. > :51:29.the water to come into contact with it. The sole is just good on its
:51:29. > :51:34.own. Salad here. Batons of apple. Fine little batons. The fennel in
:51:34. > :51:40.there as well. Fennel pollen with that. I don't think my wife Julie
:51:40. > :51:47.will be doing this, she lates fennel, that's her hell. Celery
:51:47. > :51:52.will work very well. Celery salt. You are going to serve this with
:51:52. > :52:02.this stuff? Yes. When you are preparing this, gloves on, give it
:52:02. > :52:03.
:52:03. > :52:07.a really good wash. When you fry this, it will go rock hard. It's
:52:07. > :52:14.quite soft. Put that in the ban like this. You normally peel them
:52:14. > :52:19.and put them in? It's all towards the lemon juice water. They call
:52:19. > :52:24.them oyster things? I love that product, it's one of the vegetables
:52:24. > :52:28.that I think is versatile and it's tasty. Very seasonal as well. Just
:52:28. > :52:32.coming out of season now but it's still just about in. Explain to us
:52:32. > :52:39.the sauce. That's what we started off with, this is what we end up
:52:40. > :52:45.with? Yes, reduced down, pass that off. It's gone dark because of the
:52:45. > :52:51.port and the meat dew in in as well? Yes, great consistency. A bit
:52:51. > :52:56.of heat under that. The salsify you are going to brown off? Yes. Makes
:52:56. > :53:06.great soup? Never tryed that but that would be fantastic. You can
:53:06. > :53:20.
:53:20. > :53:26.fennel tops, dill, fennel and the little apple. Vinaigrette, best
:53:26. > :53:29.olive oil and you are going to have a very good vinaigrette. That goes
:53:29. > :53:34.in there. Six minutes on that fish so it can probably come out now.
:53:34. > :53:41.You are just going to colour these, yes? Yes. Again check the fish is
:53:41. > :53:46.cooked, probe the centre of it or prod with a fork and if it's warm-
:53:46. > :53:49.to-hot on your lip, it's ready to go. Do you still look at the
:53:50. > :53:56.classics like the Rossini? Without a doubt. Rossinis and soles,
:53:56. > :54:00.anything like that. Classic food. We also have the tasting menus.
:54:00. > :54:04.This is the sort of food I used to do that I brought the Wiltons that
:54:04. > :54:12.gives that 100 roundship of what you can eat at Wiltons, it's not
:54:12. > :54:22.just the classics. That's done. This fush is out so I'll leave you
:54:22. > :54:27.
:54:27. > :54:34.to check that -- fish. great thing about the salsify, they
:54:34. > :54:41.don't need to be lemon juiced again. Because they contain everything.
:54:41. > :54:46.Doesn't take very long. Again if in work I would keep that in a vacuum
:54:46. > :54:53.bag. People haven't got that at home you see, Hoover bags though,
:54:53. > :54:57.but not vacuum bags! How did you do that vegetable there, that root
:54:57. > :55:02.vegetable 1234 Cooked in salted water, a bit of lemon until it's
:55:02. > :55:12.tender, take it out and pan fry to clarify the butter or olive oil if
:55:12. > :55:19.
:55:19. > :55:29.you prefer. OK. This is ready now. stuck it together. You have got the
:55:29. > :55:30.
:55:30. > :55:39.ham in the centre there. What a lovely combination. Looks great.
:55:39. > :55:44.Doesn't it just. Here we go again! Lovely! Easy show this, isn't it?
:55:44. > :55:49.Loving it here, can I come every week?! This stuff, we have not used
:55:49. > :55:54.this before on Saturday Kitchen? it's caviar oil, named after me,
:55:54. > :55:57.it's Turner's caviar oil and I've literally... Ie How sexy is that to
:55:57. > :56:05.have an oil named after you. I want one named after me.
:56:05. > :56:15.I want an oil named after me, get a life! What is that again? It's
:56:15. > :56:21.Dover sole, silver Jubilee. Well Dover sole, silver Jubilee. Well
:56:21. > :56:27.done, brilliant. There you go. Dive into that. Can I try first?
:56:27. > :56:34.wait your turn! Look at that! us what you think of that one?
:56:34. > :56:41.Salsify, have you ever heard of that or tried that? No. It's a
:56:41. > :56:46.little bit under for me if I might say. Oh, that's lovely. Beautiful
:56:46. > :56:53.Dover sole. Yes. Probably needed another minute to be honest. Pch-
:56:53. > :57:00.that oil's interesting because it has a salty taste. Asparagusy
:57:00. > :57:10.textures, like the Spanish ones. The white ones? Yes. Now to Market
:57:10. > :57:12.
:57:12. > :57:16.Harborough to see what Andrew chose Your Diamond Jubilee sole dish is
:57:16. > :57:21.all about celebration. I'm keen to find something that will match it
:57:21. > :57:26.to perfection. For a wine matcher, it's a difficult dish because we
:57:26. > :57:33.have the pancetta, port wine and fennel and apple. The wine has to
:57:33. > :57:39.combine acidity with sweetness, something maybe like this Riesling.
:57:39. > :57:45.Something better and off the wall is the 2010 La Couronne des
:57:45. > :57:49.Plantagenets Vouvray. The variety behind vouf ray is one of the
:57:49. > :57:52.world's greatest grapes -- Vouvray. It comes in a bewildering multitude
:57:53. > :57:59.of styles from dry to sweet, still to sparkling.
:57:59. > :58:06.This one's off dry and it's perfect with fish dishes like this. On the
:58:06. > :58:11.nose - floral and lovely touches of apple and honey. On the palate -
:58:11. > :58:16.sweetness works with the shallots, the port wine sauce too. The
:58:16. > :58:20.acidity is perfect with the apples and salty pancetta and a herbal
:58:20. > :58:24.undertone picks up on the dill and fennel. Plenty of flavour here and
:58:24. > :58:34.it's subtle enough to partner the sole. There's even a Royal
:58:34. > :58:39.
:58:39. > :58:43.connection here in the name. Happy with the wine choice? Yes, really
:58:43. > :58:47.fruity, not sure if it's my perfect pairing but it's difficult with all
:58:48. > :58:52.the flavours. A lot is going on. This doesn't work for me at all,
:58:52. > :58:57.I'm afraid. I don't like sweet wine. I quite like that one. A lot of
:58:57. > :59:02.flavours going on there so it's difficult. A good German one.
:59:02. > :59:07.a very complex dish, I would have gone for something lighter not to
:59:07. > :59:11.compete with the flavours. joufr powering. I kind of the like
:59:11. > :59:15.it but I'm a girl I suppose. It's fruity and light. If it's more
:59:15. > :59:21.complex, it would have been mind blowing with the flavour. You have
:59:21. > :59:26.got the oil, the salsify, the sauce. With the meat running through the
:59:27. > :59:32.centre because it's glue and cooked slowly, it sometimes looks
:59:32. > :59:36.translieu isn't but the fish is cooked all the way through, it just
:59:37. > :59:46.looks like that. Back to Celebrity MasterChef where Linda is about to
:59:47. > :59:48.
:59:48. > :59:58.serve her three courses to the judges of the WI.
:59:58. > :00:04.
:00:04. > :00:14.You've got five minutes Come on, come on! It's going cold
:00:14. > :00:26.
:00:26. > :00:33.Linda's starter is linguine with Well, this looks very interesting.
:00:33. > :00:36.There isn't nearly enough seasoning in this.
:00:36. > :00:38.Presentation was good, there's no doubt about that.
:00:38. > :00:48.But the lack of mushrooms doesn't add to it.
:00:48. > :00:49.
:00:49. > :00:53.Let's get this main up. You've got two minutes to get it out.
:00:53. > :00:56.Come on, Linda.
:00:56. > :01:00.What's got to go on the plate? Carrots... That's it.
:01:00. > :01:10.Great. Let's go. Well done. Well done.
:01:10. > :01:12.
:01:12. > :01:13.There you go. Thank you.
:01:13. > :01:16.For her main, Linda has made fresh sardines
:01:16. > :01:20.with pine nuts, raisins and anchovies on a bed of mash
:01:20. > :01:23.with carrots.
:01:23. > :01:33.I have to say this reminds me of my mum's portions.
:01:33. > :01:33.
:01:34. > :01:36.But HUGE! And bearing in mind we've had pasta to start with,
:01:36. > :01:38.I mean, there's no way that one could finish this.
:01:38. > :01:39.If it was just a smaller portion of potatoes,
:01:39. > :01:49.we'd have been much more positive because the flavours are very good.
:01:49. > :01:51.
:01:51. > :01:53.Is it set? It looks like it is, yeah.
:01:53. > :02:01.Shall I go? Well, if you're ready. Yeah.
:02:01. > :02:04.I'm a little slower with this one. Oh!
:02:04. > :02:07.It's a long way!
:02:07. > :02:10.Thank you. Oh, that looks pretty.
:02:10. > :02:15.Linda's dessert is a lemon posset with fresh berries
:02:15. > :02:18.and shortbread biscuits.
:02:18. > :02:20.The posset isn't set.
:02:20. > :02:22.You can see how runny it is. It needs longer in the fridge.
:02:22. > :02:25.But the flavour's good. Nice, sharp lemon flavour and very pleasing to the eye.
:02:25. > :02:27.Biscuits need to be crisper, but they look very good, don't they?
:02:27. > :02:35.Biscuits need to be crisper, but they look very good, don't they?
:02:35. > :02:37.Last to face the cookery judges is Nick.
:02:37. > :02:47.Nick, ten minutes for your first course.
:02:47. > :02:50.
:02:50. > :02:54.If those scallops are cooked well, mate, you're on to a winner.
:02:55. > :03:02.Cooked OK? Soft, no crunch in the rice? Good.
:03:02. > :03:05.Can we go with this? Yep. Let's do it.
:03:05. > :03:08.Give them a big smile, mate.
:03:08. > :03:12.Good afternoon, ladies. Hello. Are you all right?
:03:12. > :03:16.There you go. Thank you.
:03:16. > :03:19.Nick's starter is herb-roasted scallops
:03:19. > :03:24.with sweet pea and lemon risotto.
:03:24. > :03:27.The scallops are done to perfection.- Well, at least two of the three that I've tried are.
:03:27. > :03:30.The flavour of the rice is lovely.
:03:30. > :03:32.I don't think the risotto is very well cooked.
:03:32. > :03:35.I think the rice is very stodgy. It's not creamy, as it should be.
:03:35. > :03:45.I'm afraid I don't agree with you. I think it's lovely.
:03:45. > :03:51.
:03:51. > :03:53.How's that lamb? Overdone, to be honest.
:03:53. > :03:58.Getting flustered and you're making mistakes. Calm down. That's it.
:03:58. > :04:08.You've got about three minutes left, Nick, please.
:04:08. > :04:09.
:04:09. > :04:12.Let's go!
:04:12. > :04:15.Oh, my God!
:04:15. > :04:23.Here you go, ladies.
:04:23. > :04:25.Nick's main is roast rack of lamb,
:04:25. > :04:28.dauphinoise potatoes, Chantenay carrots
:04:28. > :04:31.and a blackberry jus.
:04:31. > :04:38.This has got real eye appeal. It's really lovely.
:04:38. > :04:40.The lamb - one is more well cooked than the other.
:04:40. > :04:45.I would have liked it a bit less pink.
:04:45. > :04:48.The potatoes are cooked and the cream hasn't separated out.
:04:48. > :04:55.So that's really good. And thecarrots are really lovely carrots.
:04:55. > :04:56.They look all right, Nick.
:04:56. > :05:01.Whey!
:05:01. > :05:03.Go! Let's do it.
:05:03. > :05:06.Let's do it.
:05:06. > :05:08.Hi, ladies. Are you all right?
:05:08. > :05:10.Sorry, I'm in such a tiz.
:05:10. > :05:14.There you go.
:05:14. > :05:15.For his dessert,
:05:15. > :05:20.Nick has made vanilla panna cotta with balsamic strawberries.
:05:20. > :05:29.Really good consistency. Very nice wobble. That's a good sign for me.
:05:29. > :05:31.Delicious.
:05:31. > :05:33.Just enough vanilla.
:05:33. > :05:38.And the balsamic just helps it nicely, doesn't it?
:05:38. > :05:48.Simple, but perfect. This is my dish of the whole day.
:05:48. > :05:49.We said at the start of this,
:05:49. > :05:52."The strong stay, the weak go home."
:05:52. > :05:55.I think today,
:05:55. > :05:56.Nick today was ambitious.
:05:57. > :05:59.Three pretty good courses. A lot of work in there.
:06:00. > :06:08.Our first course, the lemon risotto. Nicely made, good tang, fresh with herbs.
:06:08. > :06:09.The main course, the lamb. Not a bad effort.
:06:09. > :06:15.Dauphinoise was nice. I liked his sauce, but the lamb was underdone.
:06:15. > :06:20.The dessert, the vanilla panna cotta, great!
:06:20. > :06:26.I think even Michelle would admit she had a lot to prove today. This is why she pushed herself so hard.
:06:26. > :06:28.She messed up, John. She messed up again.
:06:28. > :06:29.The first course with the prawns and the salmon -
:06:29. > :06:32.I didn't mind it. You didn't like it, nor did the WI ladies.
:06:32. > :06:35.Seafood - bit overcooked. The broth was too strong and too watery.
:06:35. > :06:40.The lamb we all thought was very good. There was a question mark over the potatoes.
:06:40. > :06:42.She was in a state.
:06:42. > :06:44.Michelle came back from serving her main course
:06:44. > :06:50.and had not started making that chocolate fondant.
:06:50. > :06:55.Even if they love it. 30 minutes late is unacceptable anywhere.
:06:55. > :06:58.Linda today, her linguine with mushrooms and mascarpone
:06:58. > :06:59.wasn't quite right.
:06:59. > :07:01.It was too stodgy and too bland.
:07:01. > :07:05.Sardines, raisins, pine nuts, garlic, breadcrumbs on mashed potato with carrots.
:07:05. > :07:08.Actually, it was pretty good.
:07:08. > :07:10.But, John, that's crazy. It shouldn't work.
:07:10. > :07:12.I thought the posset was an absolute knockout.
:07:13. > :07:14.Really good blend of sweetness and sharpness.
:07:14. > :07:19.And really good little shortbread biscuits.
:07:20. > :07:23.What are we going to do with her? She's frustrating.
:07:23. > :07:26.Who goes? Oh, God!
:07:26. > :07:32.Who stays? I've been here so many times. It never gets any easier.
:07:32. > :07:35.Great effort today and I just want you to realise
:07:35. > :07:38.how far you've come in a short space of time.
:07:38. > :07:40.Incredible.
:07:40. > :07:45.But, as you know, we can only take the strong cooks with us.
:07:45. > :07:52.The first person to leave us...
:07:52. > :07:55...is Michelle.
:07:55. > :08:05.Thank you.
:08:05. > :08:10.
:08:10. > :08:10.You
:08:10. > :08:10.You can
:08:10. > :08:12.You can see
:08:12. > :08:17.You can see four brand-new celebrities enter the competition
:08:17. > :08:22.on next week's show. Time to answer some foodie questions. Each caller
:08:22. > :08:26.will have a say in what Jamie will be having at the end of the show.
:08:26. > :08:32.It's the tortellini, why can't you get this in your head!? Christopher
:08:32. > :08:38.from Cheshire, hi there. What is your question? Excuse me, I've been
:08:38. > :08:42.given 110 gram jar of honey which contains a black summer truffle. My
:08:42. > :08:50.daughter brought it from Italy for me and I don't know what to do with
:08:50. > :08:54.it? Send it round to my house! to you? Lucky, lucky boy. I use it
:08:54. > :09:00.at the restaurant and it's a great idea to use it with a bit of
:09:00. > :09:05.dressing for a salad. That a is a simple way. Belly pork twice cooked,
:09:05. > :09:09.glaze it before the final stages of cooking, it's phenomenal on its own
:09:09. > :09:12.with cheese also amazing. Basically you can do lots of different things
:09:12. > :09:19.and it's really delicious and a very special thing to have. Truffle
:09:19. > :09:24.honey, if you put it in a bowl, mix it with olive oil and pour it on to
:09:24. > :09:28.a salad. If you put crisp pancetta and rocket salad in a bowl and with
:09:28. > :09:35.some chicken, that's delicious. What dish would you like to see at
:09:35. > :09:40.the end of the show? Heaven, please. Top man! Alfie from Cornwall, are
:09:40. > :09:47.you there? Hello, Alfie? Alfie, are you there? He would have voted for
:09:47. > :09:50.the crab! Alfie, I can hear you? Are you there? We'll come back to
:09:50. > :09:56.Alfie. Sally Ann from Nottingham, are you there? Good mornings, James.
:09:56. > :10:04.How are you? Fine, thank you. is your question? How is the best
:10:04. > :10:11.way to cook haddock, please? I love smoked haddock. It's one of the
:10:11. > :10:17.Wiltons dishes. Simply poached in a bit of milk with a bayleaf and bow
:10:17. > :10:22.quay garni. A poached egg, fish cream sauce with great mustard with
:10:22. > :10:27.a spring onion mash potato. My idea of heaven. We were talking about
:10:27. > :10:31.the classics as well. Smoked haddock is another one where you
:10:31. > :10:36.can make an omelette, not how you are about to see, but if you poach
:10:36. > :10:41.the fish out and flake it all off, then basically make a white sauce
:10:41. > :10:46.out of the poaching liquor then top it with cheese and grill it with
:10:46. > :10:53.the omelette inside, it's delicious. Two dishes. What would you like to
:10:53. > :10:58.see at the end of the show sth favourite is heaven! Yes, you
:10:58. > :11:04.little darling. It could all change in a minute. We've got Alfie back.
:11:05. > :11:11.He's a Cornishman. Alfie, hello? Hello. Come on Alf. Careful, Jamie,
:11:11. > :11:18.he's only five. Are you there? What is your question for us?
:11:18. > :11:22.How do you make salmon really crispy? One of each? Get mum or dad
:11:22. > :11:26.to cook it I think from the age you might be, but certainly take the
:11:26. > :11:31.salmon, keep the skin on it, I would also then take some tissue
:11:31. > :11:35.paper, put it on to the salmon, keep that, do not score it at all,
:11:35. > :11:40.into a non-stick pan with oil and leave it to crisp until you're
:11:40. > :11:45.nearly half way through the cooking then finish under the grill, salt,
:11:45. > :11:49.pepper, lemon juice. How about you? The easy way is to actually take
:11:49. > :11:55.the fish, season it, a bit of flour, just a bit of flour on the top,
:11:55. > :12:01.maybe put it to your season, then on a hot pan do the same and finish
:12:01. > :12:07.it under a grill. Simpler. I think you can cut it up into strips.
:12:07. > :12:12.Flour, egg and breadcrumbs, you can keep fry it, to make goujons. What
:12:12. > :12:20.dish would you like to see at the end of the show, heaven or hell?
:12:20. > :12:28.Alfie? I heard him say heaven? said heaven. Heaven or hell, Alfie?
:12:28. > :12:35.Hell! Oh, you little sausage! had you holding on there. Obviously
:12:35. > :12:40.a Coronation Street fan. Must be. 2-1 to heaven, got there in the end.
:12:40. > :12:48.Now the chefs coming up against each they are to see how fast they
:12:48. > :12:58.can make a three minute omelette. On the wrong side of the board, 32
:12:58. > :13:08.
:13:08. > :13:18.I'm having a tenner on Silvena. 12343, 2, 1, go! Go on, Silvena.
:13:18. > :13:33.
:13:34. > :13:43.cooked. Look at her go. Look! sure it's cooked. Very close. You
:13:44. > :13:44.
:13:45. > :13:54.nearly lost your tenner. It's all right. It's all right. Don't show
:13:55. > :13:56.
:13:56. > :14:01.off. This one. Nothing wrong with that, it's in the pan. You are so
:14:01. > :14:07.nasty. Male chefs are so competitive. Oh, my God. Don't you
:14:07. > :14:13.dare. Andrew, before you get hit,... Yes, I don't mind that actually.
:14:13. > :14:19.That is an omelette. Thank you very much. And you are quicker than
:14:19. > :14:26.where you were. 32 seconds can go back to you. But how quick? Not
:14:26. > :14:33.very much quicker. 28.18 seconds. I've moved sides. There you go.
:14:33. > :14:39.Down there. Next to Uncle Turner, the two turners together. Silvena?
:14:39. > :14:46.Don't. Seems to have a chronic problem with the omelette on this
:14:46. > :14:55.problem. Chronic problem. You were quicker, you did it in 26.68
:14:55. > :15:00.seconds. Yeah. Useless! Jamie's idea of food heaven is tortellini.
:15:00. > :15:07.The food hell was courgette risotto. Theifys in the studio haven't made
:15:07. > :15:10.up their minds. Now a wind swept classic from Keith Floyd who is in
:15:10. > :15:20.Northumberland at the foot of Hadrian's Wall trying to invent a
:15:20. > :15:28.
:15:28. > :15:32.The fells are alive with the sound of curlews. This is absurd isn't
:15:32. > :15:38.it? Just so that you can get what the director calls a sense of place,
:15:38. > :15:45.I have to stand here on this blasted heath so you can see the
:15:46. > :15:53."Cook up a little something there with their little tripods
:15:53. > :15:56.Come down and pay some attention to ME !
:15:56. > :16:06.Thank you! Now, the purpose of this exercise is to interpret what the Romans might have eaten,
:16:06. > :16:07.
:16:07. > :16:11.I don't know, 2,000 years ago, when they were building Hadrian's Wall.
:16:11. > :16:16.I reckon they would have eaten quite a lot of pig, like this bit.
:16:16. > :16:19.I'll cut it into little cubes.
:16:19. > :16:25.Now, I don't usually complain but it is raining and I have got a temperature.
:16:25. > :16:34.I've got pieces of pork, bits of carrot...
:16:34. > :16:40.I reckon the Romans... Sorry about this, but this is real-life stuff.
:16:41. > :16:46.This is MY programme, please. They all know what a carrot looks like!
:16:46. > :16:51.Onions... Don't look at the onion, they know what an onion is!
:16:51. > :16:56.Trying to make a Roman-type meal...- So we'll chop those together...
:16:56. > :17:04.I'll chop up some garlic, 'cos it was the Romans who brought garlic here.
:17:04. > :17:10.I need some parsley, because they were great herb users.
:17:10. > :17:17.And what all wars were about was about spices and things!DOG YELPS
:17:17. > :17:23.Cumin seeds, ginger, marjoram, thyme, dill, and stuff like that.
:17:23. > :17:29.A typical selection of Roman herbs.- They had more herbs than Sainsbury's.
:17:29. > :17:34.Because, like me, these guys were stuck out here!
:17:34. > :17:40.And if they didn't pickle, preserve- or spice their meat it was...ahem!
:17:40. > :17:46.Anyway, they also had wine, so they whacked in a lot of wine,
:17:46. > :17:49.with these herbs and spices.
:17:49. > :17:55.Being soldiers, before the time of "Please Keep Britain Tidy",
:17:55. > :17:59.they probably tossed the bottles into a hedge!
:17:59. > :18:05.In we put our meat, carrots, onions, and stuff like that.
:18:05. > :18:10.And we let that marinade now for about 24 hours -
:18:10. > :18:15.as long as it takes to do the first- 700 kilometres on the decathlon.
:18:15. > :18:23.Let me tell you about this! This was the centurion's Worcester sauce!
:18:23. > :18:31.Walk along the wall, and I'll tell you what is and why I've got it!
:18:31. > :18:35.Emperor Hadrian was a Spanish chap.
:18:35. > :18:40.He got the idea to build the wall from the Chinese. Of course!
:18:40. > :18:48.You can imagine the legionnaires munching on roasted dormouse stuffed with pine cones.
:18:48. > :18:58.Northumbria, and here we go for complaints from other regions, is the most beautiful part of Britain.
:18:58. > :18:58.
:18:58. > :19:00.That took me SECONDS to research! Fascinating!
:19:00. > :19:04.But back to this liquid. This is the centurion's Daddy's Ketchup.
:19:04. > :19:09.He wouldn't eat anything without it- because his food wasn't...too good.
:19:09. > :19:16.I made this about three weeks ago and I've had it macerating ever since.
:19:16. > :19:22.It is anchovies, sprats, marjoram, red wine, salt...all boiled up,
:19:22. > :19:28.left to ferment for a few weeks, and strained and there you have it!
:19:28. > :19:33.We ought to brand it. Floyd's Centurion Sauce. Could be a hit!
:19:33. > :19:39.You drop a bit of it into your pork marinade.
:19:39. > :19:44.And because they didn't have sugar,- and this is a bit pongy,
:19:44. > :19:48.they put in a teaspoonful or two of honey.
:19:48. > :19:53.That's why honey people are called apiarists. It's a Latin word.
:19:53. > :19:57.There it is. You can feel it. You can smell it.
:19:57. > :20:03.The pork, the herbs, the onions... it's been in there about 24 hours.
:20:03. > :20:13.Now it has to go round here, in my typical Wood Mark 4, or at home Gas Mark 6...
:20:13. > :20:21.
:20:21. > :20:27.COUGHING For about 45 minutes...
:20:27. > :20:32.Richard, you wipe your lens. That was a bit hot.
:20:32. > :20:38.But I have got this guy coming to dinner so we have to live with it.
:20:38. > :20:42.COUGHING This is ridiculous!
:20:42. > :20:50.I made a little joke about throwing- bottles but please don't be a prat and don't throw bottles, OK?
:20:50. > :20:53.OK, Richard, back on the pot.
:20:53. > :21:01.If we need an expert on the Romans,- the director goes straight to the pub, and finds one.
:21:01. > :21:07.Donald MacFarlane, what DID the Romans... I feel like John Cleese...
:21:07. > :21:10.What did the Romans do for us?
:21:10. > :21:14.First, imagine the culture shock to the locals.
:21:14. > :21:17.They introduced a disciplined system- of society, and along with that,which is the reason why we're here -
:21:17. > :21:25.they introduced foods, commodities,that the locals didn't have at all -- turnip, cabbage, lettuce, herbs.
:21:25. > :21:32.Name a herb. The Romans brought it. The great British cabbage was...? Roman. Yes.
:21:32. > :21:40.Donald, if I don't serve this, using the standard Roman utensils, it'll to be cooked to a frazzle.
:21:40. > :21:48.We've had the Romans. What other influences stormed into Northumberland?
:21:48. > :21:52.Well, following the Roman withdrawal- from Britain,
:21:52. > :21:56.the Anglo-Saxons came for about 400 years.
:21:56. > :22:04.So, as a Roman historian, what do you think of my dish? It's interesting.
:22:04. > :22:12.I think you've probably recaptured the..."flavour" of yesteryear quite well!
:22:12. > :22:20.Oh, it's not bad actually.It's got that rough, coarse sauce, if you don't mind me saying....
:22:20. > :22:24.My dear fellow, feel free to be edited!
:22:24. > :22:30.I believe, sitting for three hours working my way through this...
:22:30. > :22:36.But this rough sauce would be exactly as they would produce.
:22:36. > :22:42.If I saw a poster in Rome saying, "Caesar needs YOU",
:22:42. > :22:47.and this was the food you got, there's no way I'd join up!
:22:47. > :22:57.You've got to ask the question - why DID they withdraw?
:22:57. > :23:03.
:23:03. > :23:03.More
:23:03. > :23:03.More from
:23:03. > :23:06.More from Floyd
:23:06. > :23:09.More from Floyd on next week's show. Now time to find out whether Jamie
:23:09. > :23:15.Now time to find out whether Jamie will be facing food heaven or hell.
:23:15. > :23:18.What is that? Look, look, ingredients, look.
:23:18. > :23:24.Could be crab. We could do tortellini with pea and parsley
:23:24. > :23:28.soup, alternatively, the pile of risotto there, pan fried with a
:23:28. > :23:38.little tomato ragu. How do you think they decided? I think they
:23:38. > :23:39.
:23:39. > :23:43.like me. Only Alfie chose food hell fortunately. Little sausage.
:23:43. > :23:49.Wonderful, so happy. I'll get this pea mixture on the go. You do the
:23:49. > :23:56.tortellini, so roll out that. All that is is 300g of double zero
:23:56. > :24:00.flour, three eggs, olive oil, blend it. You watching, darling? My
:24:00. > :24:05.wife's over there. I'll get on with the filling, shall sni Yes, white
:24:05. > :24:09.and brown meat for the filling. This is a simple soup or sauce.
:24:09. > :24:15.It's a great way of doing a pea soup. To get the colour, if I blend
:24:15. > :24:20.the peas, you don't get the nice colour in it. Put onions in there.
:24:20. > :24:30.Chicken stock, although it's fish, but still use chicken stock. That
:24:30. > :24:30.
:24:30. > :24:36.goes in. Then we are going to use some parsley and just a bit of
:24:36. > :24:41.sherville. Blanch that in there. No more than about 45 seconds to a
:24:41. > :24:45.minute. That's all it is. What this will do is retain the colour.
:24:45. > :24:55.Sounds weird, but by blanching it, you retain the colour. Pat it dry
:24:55. > :25:00.
:25:00. > :25:06.to get rid of the water. All we do then is take this in our blender.
:25:06. > :25:16.So the onions, the peas. chicken stock? Yes. Nothing else,
:25:16. > :25:26.that's it. Then the parsley A bit of cherville but only because it
:25:26. > :25:28.
:25:28. > :25:38.was stuck on the parsley. A little fluke. You can really smell the
:25:38. > :25:42.
:25:42. > :25:49.parsley. You are selling it? I am. Keep blending this. Can I watch how
:25:49. > :25:59.you are doing that? Do you mind? Not at all. Oh, look! This is
:25:59. > :26:33.
:26:33. > :26:40.tortellini? Thst the rolling I'm fingers. Keep going with the sort
:26:40. > :26:44.leany. Supposed to look like a belly button apparently. Don't know
:26:44. > :26:49.what yours looks like but... That is starting to colour a bit.
:26:49. > :26:54.The longer we blend that, the more darker it will become. In there, I
:26:54. > :27:04.got my baby carrots. And baby leeks here as well. We can just trim
:27:04. > :27:10.
:27:10. > :27:15.these up. We can blanch these, doesn't take long at all. Welcome
:27:15. > :27:19.do one more. These things, make sure they're nicely sealed.
:27:19. > :27:23.Importantly, these can freeze really, particularly with white
:27:23. > :27:29.crabmeat. We are using dark as well, which is waterry, don't want to
:27:29. > :27:39.allow any of the water to go inside the tortellini itself. Very similar
:27:39. > :27:39.
:27:39. > :27:46.to ravioli, that is how you make it. Easy as that, really. Over here, we
:27:46. > :27:52.can see this is getting darker. We can drain these off. We can lose
:27:52. > :27:59.that now, can't we? We can lose that? Is it putting you off? Yes,
:27:59. > :28:09.it is. Killing your appetite. A great way of serving these little
:28:09. > :28:16.baby vegetables. Lift these out. Drain these off. A bit of melted
:28:16. > :28:26.butter, no more than that. Getting there. You have to be quick on your
:28:26. > :28:28.
:28:28. > :28:38.feet in here, I know that. minutes in there. Two minutes left.
:28:38. > :28:40.
:28:40. > :28:50.They're in. Carrots. Glaze these. Turn the heat off. Leave it. That's
:28:50. > :28:56.in. Turn our attention to the soup. Now we can pass this through a
:28:56. > :29:01.sieve. You can see, because I've put the parsley in there, it's a
:29:01. > :29:09.dark intensive colour. Beautiful. Good for you, with all the vitamin
:29:09. > :29:14.C from the parsley. I'm about to put cream and butter in it, mate.
:29:14. > :29:20.It is nice and simple though, I have to say. Literally, this is...
:29:20. > :29:25.A lot of iron in that, a lot of goodness in that. Is there? So my
:29:25. > :29:31.wife tells me. The colour is so beautiful and bright, the green.
:29:31. > :29:39.Beautiful. It's like mushy peas now. A little bit. Don't continue cook
:29:39. > :29:48.it too much because you want to leave it like that. Warm it through.
:29:48. > :29:54.Salt, butter, black pepper. I love you, James, I really do. I really
:29:54. > :30:02.do, mate, I do. Do you want more butter? No, that's enough. Sure?
:30:02. > :30:09.There you go. The tortellini is cooked. Because the filling is
:30:09. > :30:16.cooked as well, we can drain this off with a lit ol tissue paper. --
:30:16. > :30:19.little tissue paper. Drain that off like that. And the great thing
:30:19. > :30:23.about this is you can make this in advance. You don't want to be
:30:23. > :30:28.overheating it too much. Literally, if you are doing a dinner party,
:30:28. > :30:34.reserve and keep that a nice colour, pop it in the fridge and repeat it
:30:34. > :30:39.once. Could you chill that as well? You can have it cold. They do that
:30:39. > :30:44.as a summer dish. Yes, changing my recipe Jamie but it's fine. Just
:30:44. > :30:49.thought that up off the top of my head, you know, geting all inspired.
:30:49. > :30:53.Pretty good, that. And then plate this up. You need plenty of salt in
:30:53. > :31:00.there, so don't be afraid to be seasoning it. I'm always being told
:31:00. > :31:06.off, I love salt. See the colour. Look at that! Stunning. Grab your
:31:06. > :31:12.tortellini and that can go in. Thank you, everybody! Thank you!
:31:12. > :31:17.Grab your little baby veg. colours, it's so appetising isn't
:31:17. > :31:23.it? They say you eat with your eyes, don't they. Look at that! If my
:31:23. > :31:32.mother is watching this, it's not in HD, you see. Amazing. A little
:31:32. > :31:39.bit of that with it. Nice and simple. Few bits of this. Just a
:31:39. > :31:48.final flurry of olive oil. Stunning. Fantastic. Brilliant, brilliant,
:31:48. > :31:53.really excellent. Fantastic, James. Thank you, thank you! �36.50?! Dive
:31:53. > :32:03.in, tell us what you think. I'll put another one in there as well.
:32:03. > :32:06.
:32:06. > :32:12.Tell us what you reckon to that? Come on?! Tim as chosen a Picpoul
:32:12. > :32:18.do Pinet 2011 from Marks & Spencers at �7.99. Oh, wait until you taste
:32:18. > :32:27.this! The parsley and peas, such earthiness. Lovely. I try my best,
:32:27. > :32:32.know what I mean? Fantastic. What have we got here? Picpoul do Pinet.
:32:32. > :32:40.I love this. South of France. in that region filming, beautiful
:32:40. > :32:46.this wine. Salut, ladies! That will go to your head. Enjoy that. If you
:32:46. > :32:51.make that, you can only reheat it once. Thanks to Silvena, Andrew and