:00:06. > :00:16.morning. The sun may have disappeared but our world-class menu
:00:16. > :00:31.
:00:31. > :00:41.of fantastic food is going nowhere! This is Saturday Kitchen Live!
:00:41. > :00:42.
:00:42. > :00:45.Welcome to the show. With me in the studio are two top chefs. First the
:00:45. > :00:49.Frenchman with a passion for vegetables! From his own
:00:49. > :00:59.award-winning Soho restaurant, it's Alexis Gauthier. And next to him is
:00:59. > :01:07.
:01:07. > :01:13.the man from Iceland who moved to London and created What are you
:01:13. > :01:22.making for us? There has been a lot of talk about this umami flavour,
:01:22. > :01:25.you have everything in it? Yes, you will love it
:01:26. > :01:32.What are you cook, Aggi? I have cooking a brot, a new season garlic
:01:32. > :01:40.and many new ingredients. You have a new ingredient? It is bon
:01:40. > :01:47.eat eow vinegar. So, two different dishes from the
:01:47. > :01:50.chefs today and as usual the final line-up of fantastic foodie films.
:01:50. > :01:56.There is Rick Stein, plus new Episcopal soedz of Celebrity
:01:56. > :01:59.MasterChef and Raymond Blanc. Now our special guest is a national
:01:59. > :02:04.hero, he won a silver medal at the London Olympics and he ese the
:02:04. > :02:10.reigning Strictly Come Dancing champion. Please, welcome to the
:02:10. > :02:16.goe, Josh Lewsey. Now, how do the dishes sound to you, king crab with
:02:16. > :02:18.wild garlic, asparagus and hazelnuts and parmesan? I am up for different
:02:18. > :02:23.things, but I have a tif pallet. Is that because you are still in
:02:23. > :02:29.training or is it something you have always had? I have always tried to
:02:29. > :02:39.be careful what I eat. My mum always looked after me and cooked nice
:02:39. > :02:41.
:02:41. > :02:51.meals, but I did not vary much. I always had the same things that I
:02:51. > :02:56.
:02:56. > :03:00.had when I was brought up with them. So at the end of the show, you are
:03:00. > :03:07.eating something # based on something that is your food heaven
:03:07. > :03:17.or food hell. So, food heaven, you mentioned your mum. So is this about
:03:17. > :03:24.
:03:24. > :03:28.your mum's food? Jerk chicken. Caribbean rice and peas. She cooks a
:03:28. > :03:31.really nice jerk chicken. Is it the spicy version? I mild one.
:03:31. > :03:31.If she makes a spicy one it has the cool yoghurt to go with it and mango
:03:31. > :03:32.chutney. What about the dreaded food hell?
:03:32. > :03:33.Kalamari, squid types of things. Seafood.
:03:33. > :03:37.Is it the tentacles? The suckers on them.
:03:37. > :03:44.I am not a fan of Kalamari. So, the jerk chicken or squid. I
:03:44. > :03:50.will combine it with another much your favourites. I Wilma anywayed
:03:50. > :04:00.the chicken with cinnamon, cloves, and serve it on a hot griddle,
:04:00. > :04:05.
:04:05. > :04:09.served with a pea and rice cake and coleslaw. Or food hell, calamari
:04:09. > :04:16.with chilli, coriander and garlic and a very tasty dish. You have to
:04:16. > :04:24.wait until the end of the show to find out which one louis gets.
:04:24. > :04:28.If you would like to put your questions to us live call us on the
:04:28. > :04:38.show. If I get to speak to you, I will be asking if Louis faces food
:04:38. > :04:44.
:04:44. > :04:48.heaven or food hell. So get your thinking caps up. Up next is the
:04:48. > :04:49.brilliant Alexis Gauthier. Parmesan is on the menu for this
:04:50. > :04:55.dish. This is one for parmesan lovers.
:04:55. > :05:01.So, what are we egoing to do? doing a hot custard.
:05:01. > :05:05.Clear clear. This is going to be topped by string
:05:05. > :05:10.vegetables and English asparagus. We have cower gets, peas and mangetout.
:05:10. > :05:18.have cower gets, peas and mangetout. So I have the pan kret a.
:05:18. > :05:26.You do the bacon and I start with the mushrooms.
:05:26. > :05:31.-- I have the pan cheta. Another mushroom you use is the
:05:31. > :05:34.truffle you use in your restaurant? I love it
:05:34. > :05:42.It is full of umami. It is what is delicious about this dish.
:05:42. > :05:48.So, what is umami? It is complicated to describe.
:05:48. > :05:54.When there is a lot of umami taste, you say that this is delicious,
:05:54. > :05:58.compared to this is good. There is a lot of food that we use
:05:58. > :06:02.in the restaurant that contains a lot of umami flavour.
:06:02. > :06:08.Is it in butter? It is when it becomes brown.
:06:08. > :06:12.When it goes brown? Yes. When the butter turns brown. The
:06:12. > :06:18.umami flavour comes out. It is beautiful.
:06:18. > :06:23.Yushl everything brown in the kitchen tastes of umami, that is why
:06:23. > :06:27.it is delicious. So, you do the shallots and the
:06:27. > :06:32.garlic for me. I can do that.
:06:32. > :06:41.I will prepare the bacon. The bacon is full of this delicious umami
:06:41. > :06:46.flavour. Now your ethos is around vj itself,
:06:46. > :06:51.it is at the forefront? It is not new. I come from the South of
:06:51. > :06:55.France. Vegetables are normally at the centre of the table. It has been
:06:55. > :07:01.always natural for me to cook with vegetables, to make the most out of
:07:01. > :07:10.them. I decided to write a book about how
:07:10. > :07:18.you can bring the vegetable as a centre-piece of your meal.
:07:18. > :07:28.Then I wrote Veggetronic. That is when the vegetables are in command.
:07:28. > :07:32.
:07:32. > :07:39.It is all about making umami bomb, and making the vegetables the star.
:07:39. > :07:42.It is the star of the dish. So the swiss roll I'm about to do in
:07:42. > :07:49.ten minute's time, does that have umami in it? No it does not! There
:07:49. > :07:55.is no umami but I am sure that it is delicious.
:07:55. > :07:59.Have you done the garlic? It is in there.
:07:59. > :08:09.So this is the base of this custard that you are making? Absolutely.
:08:09. > :08:09.
:08:10. > :08:13.This is like the garnish. Louis said he did not like the mushrooms in big
:08:13. > :08:21.pieces. So I have done them small for him.
:08:22. > :08:27.That is going to be a discovery for you! Cheese?Yes, please. I will do
:08:27. > :08:37.the base of the custard. So this is like a creme bulaway?
:08:37. > :08:44.but I put one egg yolk rather than two egg yolks. You are using a whole
:08:45. > :08:50.egg? Yes. One whole and two egg yolks. It is a very impressive dish
:08:50. > :08:55.when it works. There are some tricky bits with it.
:08:55. > :09:00.One of them is the parmesan tuille. It is something that the head chef
:09:00. > :09:06.never does. Yes they pass it on to somebody
:09:06. > :09:13.else! So you want me eto cook the veg in literally a little bit of
:09:13. > :09:23.oil, then? Yes. No butter? Not yet. No butter! There
:09:23. > :09:23.
:09:23. > :09:26.is enough butter in the cream I have put into the mix. I can tell you.
:09:26. > :09:36.So cream and milk you have in there? Mainly cream with a little bit of
:09:36. > :09:37.
:09:37. > :09:41.milk. Don't forget the peas. Rather than
:09:41. > :09:49.boiling the vegetables I like to pan-fry them.
:09:49. > :09:59.You add a little bit of water? After. We fix the colour on the
:09:59. > :10:02.
:10:02. > :10:07.vegetable. It keeps the green. Then you glaze with the water. It is
:10:07. > :10:12.delicious. So that is parmesan cheese, egg
:10:13. > :10:22.yolk, milk and cream? Yes. And lots of parmesan.
:10:23. > :10:25.
:10:25. > :10:34.That colour looks fixed to me? done. So I put the mushroom in the
:10:34. > :10:40.middle of the bowls. So you have two different types of
:10:41. > :10:50.mushrooms? Ceps and chanterelle. They are very now. Do you have some
:10:50. > :10:57.in your garden? I do. I did have asparagus in my garden. I had two
:10:57. > :11:02.spears! I had two, now it is down to one as the dog has eaten it! But the
:11:02. > :11:08.par gus is fantastic. Obviously the mushrooms are in season. Often, the
:11:08. > :11:11.two go well together on the same plate when they are coming in season
:11:11. > :11:15.together? That is the beauty. They come out of the ground
:11:15. > :11:22.together, they are to be eaten together.
:11:22. > :11:28.So how long in the oven with these? 22 minutes.
:11:28. > :11:38.I will get the bake on out. You have to check the bacon.
:11:38. > :11:48.I will get it out. So here in the ban marry. We have hot water in a
:11:48. > :11:48.
:11:48. > :11:58.tray in the oven. -- ban marie. In Yorkshire it is a
:11:58. > :11:59.
:11:59. > :12:09.tray of hot water! Remember if you would like to put your questions to
:12:09. > :12:21.
:12:21. > :12:31.our chefs today you can call this number:
:12:31. > :12:33.
:12:33. > :12:40.Can do at home. You have a hot nonstick pan. After I do this. Do
:12:40. > :12:45.not give colouration, but I think on this there will be a little bit of
:12:45. > :12:54.colour. So a dry, nonstick pan? Yes. You
:12:54. > :13:04.must be brave with this one. Why the flour? Is it to soak up the
:13:04. > :13:08.
:13:08. > :13:15.fat? So it is not too fragile. Oh, my gosh I have never done such a
:13:15. > :13:21.nice one! It is hot! And now we have the chicken shock. This is
:13:21. > :13:22.beautiful. And you have the beautiful
:13:22. > :13:29.vegetables. Can you cut the balkon in little
:13:29. > :13:38.pieces? Yes. So a little bit of greens. That is
:13:38. > :13:40.perfect for Saturday morning in bed, you see? A little bit of egg,
:13:40. > :13:46.mushrooms, chicken stock, green vegetables.
:13:46. > :13:50.I can see a lot of people waking up with a hangover and making this!
:13:50. > :13:57.is very easy to make. This is the kind of recipe you find in my book.
:13:57. > :14:01.There is the bacon there. Thank you very much.
:14:01. > :14:07.Maybe it is a little fancy but it looks good.
:14:07. > :14:17.Then the final bit which is the tuille, which adds the texture.
:14:17. > :14:19.
:14:19. > :14:25.Yes. So this is like wafer parmesan
:14:25. > :14:33.tuille, so concentrated in umami flavour it is unbelievable. We are
:14:33. > :14:39.going to love that So mind us what this is again?
:14:39. > :14:44.is parmesan custard with mushroom mushrooms it is annum um bomb.
:14:44. > :14:47.It certainly is. I will leave you to grab one. There
:14:47. > :14:54.you go. Bring one over here. We have one each.
:14:54. > :14:58.If you give one to Louis. I shall.
:14:58. > :15:01.Dive into that. Tell us what you think of the umami taste, then.
:15:01. > :15:10.There has been a lot talked about There has been a lot talked about
:15:10. > :15:14.You see it in supermarkets now. All of the different ingredients with
:15:14. > :15:22.umami. Marmite is annum um bomb. It is very
:15:22. > :15:28.common. What do you reckon? It tastes good.
:15:28. > :15:35.I don't know what he eis talking about but it tastes good.
:15:35. > :15:39.Is it delicious? I am about to take the mushroom.
:15:39. > :15:45.It is a chunky bit. You said you cooked that for more than 20
:15:45. > :15:53.minutes? About 25 minutes. You like it? It is very good.
:15:53. > :15:59.Right we need wine. We sent our wine expert Brian Barwick to the home of
:15:59. > :16:05.English football to check the pitch at Wembley Stadium. What did she
:16:05. > :16:10.choose to go with Alexis Gauthier's ultimatum umami? It is the 90th
:16:10. > :16:14.anniversary of Wembley Stadium. I am here ahead of the FA Cup cup final.
:16:15. > :16:22.Before it gets crowded, I am to head to the shops to find some knock-out
:16:22. > :16:29.wines to go with this morning's recipes! Alexis Gauthier's parmesan
:16:29. > :16:33.and wild mushroom custard is full of rich, earthy flavours. On its own it
:16:33. > :16:43.will work well with an oaky Chardonnay, but as it is topped off
:16:43. > :16:44.
:16:44. > :16:50.with the pan-fried summer vegetables, I am going for something
:16:50. > :16:51.a little more lifted and aromatic. Here it is, the king crab with wild
:16:51. > :17:01.garlic, asparagus and hazelnuts from Australia.
:17:01. > :17:09.-- here it is, the D' Arenberg kvp the Hermit Crab.
:17:09. > :17:11.This is exactly what I am looking for it is full of floral, apricot
:17:11. > :17:15.fruit that will balance the saltiness of the pan kreta and the
:17:15. > :17:21.parmesan. It also has lovely lemon acidity to cut through the richness
:17:21. > :17:26.of the custard and to pick up on the crunchy green vegetables. Although
:17:26. > :17:35.this is an elegant wine it has enough body to cope with the
:17:35. > :17:41.intensity of the earthy wild mushrooms. , your test # tasty bomb
:17:41. > :17:51.nothing less than this sploif wine and here it is.
:17:51. > :17:54.
:17:54. > :18:02.It certainly t is. There is a lot going on with this dish, but this
:18:02. > :18:05.wine is a perfect match? It is. You happy with that? Yes.
:18:05. > :18:06.It is a fantastic combination. A lot of flavours going on there.
:18:07. > :18:08.Coming up, Aggi has a great dish king crab with wild garlic,
:18:08. > :18:10.asparagus and hazelnuts. Yes, it is with a bonito brot, asparagus and
:18:10. > :18:16.new season garlic. That is what it is, it is better
:18:16. > :18:22.with garlic butter, but there you go. Now, let's catch up with Rick
:18:22. > :18:32.Stein. He is celebrating the flavour of garlic with a new recipe he has
:18:32. > :18:32.
:18:32. > :20:03.Apology for the loss of subtitles for 91 seconds
:20:03. > :20:13.created for his crew. I will be One of the delights of south-west
:20:13. > :20:19.
:20:19. > :20:26.A couple of bulbs makes fantastic soup and I just felt the need to come up with a dish
:20:26. > :20:31.First of all I made up a stock using chicken, pork bones, root veg, tomatoes and loads of parsley.
:20:31. > :20:34.You just need to let it gently simmer for a couple of hours.
:20:34. > :20:37.Then I cut up a pork fillet and because fillet doesn't have a lot
:20:38. > :20:40.of fat, this is a good way to keep it moist.
:20:40. > :20:43.I have to say, this isn't a French classic,
:20:43. > :20:47.just a great, simple way of cooking pork and garlic at home.
:20:47. > :20:51.You probably need to like garlic rather a lot
:20:51. > :20:56.to enjoy this dish, but it's just like that Provencal dish - chicken with 40 cloves of garlic.
:20:56. > :21:02.By the time it's all cooked out, it won't taste too garlicky.
:21:02. > :21:06.I've just got a bit of butter in the pan there.
:21:06. > :21:09.Not the best of pans, I have to say.
:21:09. > :21:13.But, that's what you have to put up with in barge life.
:21:13. > :21:15.just get that pork nicely coloured.
:21:15. > :21:21.I'm just going to put half in here.- I don't want to overload the pan.
:21:21. > :21:25.And about half the garlic to sweat down and start to flavour the pork.
:21:25. > :21:30.And a bit of seasoning, of course.
:21:30. > :21:34.It's a very impromptu dish. I'm only making it in the frying pan,
:21:35. > :21:38.although I'm calling it bargeman's stew, actually,
:21:38. > :21:42.which is very tender and doesn't need any stewing time,
:21:42. > :21:44.it'll be ready as soon as I've added my stock
:21:44. > :21:47.and reduced everything a bit.
:21:47. > :21:51.I'll add a bit of white wine now.
:21:51. > :21:55.This comes from another co-operative further along the canal - Buzet.
:21:55. > :21:58.It's what we'll drink with dinner later.
:21:58. > :22:02.In fact, I dreamt up this whole bargeman's stew around these beans
:22:02. > :22:05.which I saw in the market this morning.
:22:05. > :22:09.We've got haricots, onions, the sauce from cooking down the beans,
:22:09. > :22:14.tomatoes, thyme, bay leaf, salt and pepper. It should be jolly good.
:22:14. > :22:19.So what with that and the pork, I think I've got the makings of a very nice dish.
:22:19. > :22:22.That's the great thing about these markets.
:22:22. > :22:27.A, you've got the lovely food, but B, you've got the inspiration from looking at that food and thinking,
:22:27. > :22:33."What shall I do with that today?" It's just such fun.
:22:33. > :22:39.Every few yards I'm coming up with ideas for dishes, simply by what's on display.
:22:39. > :22:43.Who needs cookery books when you have this on your doorstep?
:22:43. > :22:46.Gold medaille! Really! You make that?
:22:46. > :22:56.What is my name? Jean-Francois Boitard, le roi du canard!
:22:56. > :22:57.
:22:57. > :22:59.Merci.
:23:00. > :23:09.See you later!
:23:10. > :23:12.
:23:12. > :23:15.As a great lover of whelks...
:23:15. > :23:17.Merci.
:23:17. > :23:22...I'm naturally a great lover of snails, too.
:23:23. > :23:26.Oh! They're lovely - they're so tender!
:23:26. > :23:30.I tell you what - I'm going to start a snail farm.
:23:30. > :23:34.It's really sad - early days in the restaurant -
:23:34. > :23:39.local fishermen probably gave up fishing because there weren't any fish left.
:23:39. > :23:42.They started to do a snail round.
:23:42. > :23:52.Imagine doing a snail round in Cornwall. Well, we bought them.
:23:52. > :23:53.
:23:53. > :24:03.Look at those! You'd have thought supermarkets would cotton onto that.
:24:03. > :24:05.
:24:05. > :24:09.I like them floured, fried and served with some beurre noisette -
:24:09. > :24:12.lightly browned butter, parsley capers, a bit of vinegar as well.
:24:12. > :24:16.A bit like I do raie au beurre noir, the same sort of idea. Lovely.
:24:16. > :24:19.Melons don't come a lot better than that, Dave!
:24:19. > :24:21.Merci.
:24:21. > :24:23.'I could shop like this every day.'
:24:23. > :24:29.Don't you agree? Are you going to get some more? Yeah.
:24:29. > :24:30.And now for the stock.
:24:30. > :24:35.Again, this was the market that produced this brilliant stock.
:24:35. > :24:39.First, I've used the pork bones from the loin because I bought it on the bone.
:24:39. > :24:47.I bought a load of vegetables, as well. It's excellent. Smells lovely.
:24:47. > :24:50.Stir that in.
:24:50. > :24:52.Look at that.
:24:52. > :25:01.so important to the finished look, and a touch more seasoning.
:25:01. > :25:04.So, I'll just stir that parsley in like that.
:25:04. > :25:08.I've just had this idea - it might work, it might be a bit of fun.
:25:08. > :25:13.I'm just going to ask Julie who looks after us, cleans our rooms
:25:13. > :25:17.and waits on table for us, don't you, Julie? Hi.
:25:17. > :25:23.Would you like to try some of this?- We've called it bargeman's stew.
:25:23. > :25:26.I think it's the sort of thing that bargemen would eat
:25:26. > :25:31.on a cold winter's day going up and down the canal.
:25:31. > :25:33.Have you got a spoon?
:25:33. > :25:41.There you go. Try it.
:25:41. > :25:43.Mm! That's nice.
:25:43. > :25:47.Is it? But, um...
:25:47. > :25:51..
:25:51. > :25:53.It needs a bit more salt?
:25:53. > :25:55.Mm-hm. Really.
:25:56. > :25:58.God, I'm surprised. I'm such a salt freak.
:25:58. > :26:00.I love salt.
:26:00. > :26:10.Yeah, maybe. Tell me, have you been to England at all?
:26:10. > :26:35.
:26:35. > :26:36.Look at that. Now
:26:36. > :26:37.Now for
:26:37. > :26:37.Now for today's
:26:37. > :26:40.Now for today's masterclass,
:26:40. > :26:43.Now for today's masterclass, I am making swiss roll with fresh
:26:43. > :26:48.blackberries and vanilla cream. This is making it differently.
:26:48. > :26:50.In with the sugar and the eggs. We pop that on to the machine and get
:26:50. > :26:54.pop that on to the machine and get it whisking up.
:26:54. > :27:01.We want to whisk this for three to four minutes.
:27:01. > :27:10.I bet you did not have one of those in school? I did it by hand. Even at
:27:10. > :27:15.school in my school, the gymnastics, the pommel horse, it gathered dust!
:27:15. > :27:20.We wheeled it in and wheeled it out? When did you first go on it?
:27:20. > :27:26.Probably about six years old, but to learn how to do it, we had a bit of
:27:26. > :27:30.string with a ETA tached and you stick your feet in it and circle for
:27:30. > :27:36.about half an hour. We had rope things in the gymnasium
:27:36. > :27:40.from the centre of the room. There was always one that could get to the
:27:40. > :27:44.top. We got sent there for punishment
:27:44. > :27:49.sometimes. We would just look at it. You were
:27:49. > :27:55.that young when you knew what you wanted to do? Yeah. You start off
:27:55. > :28:00.young. Doing the basics, the hand stands, the flips. Then you get into
:28:00. > :28:05.the more technical side of it. Was your family involved in this or
:28:05. > :28:10.was it something that you picked up? My younger brother did gymnastics.
:28:10. > :28:14.He is three years younger than me. I was four when I started. A year
:28:14. > :28:18.before you are supposed to. Four? Right.
:28:18. > :28:26.Because I watched my brother training. I would be messing around.
:28:26. > :28:30.I could not sit still. The coach said to my mum do you want eme to
:28:30. > :28:37.let him join in. Weren't you singing as well? It was
:28:37. > :28:41.an option. When I was seven I had the opportunity to sing full-time in
:28:41. > :28:45.the school, but I had to make a choice between singing and
:28:45. > :28:51.gymnastics. You pick the right move? You think
:28:51. > :28:56.that I made the right decision. When did it kick off professionally?
:28:56. > :29:01.Probably about 17. I got the first World Championship medal at the
:29:01. > :29:07.World Championships. I was doing my A-levels. I had to make the decision
:29:07. > :29:11.to carry on with the A-levels or risk not going to the Beijing
:29:11. > :29:14.Olympics. You won gold at the Commonwealth
:29:14. > :29:20.Games as well, the European champion, twice.
:29:20. > :29:25.How was that like at London 2012? What was it like for you, really?
:29:25. > :29:31.London it was life-changing for so many different reasons. It was a
:29:31. > :29:36.massive competition for any British athlete. A lot of pressure and
:29:36. > :29:42.expectation involved. We all thought you had won, but it
:29:42. > :29:46.was the guy you were competing with, against all the time? Yes,
:29:46. > :29:51.Christian, but it was a fantastic competition. It kept everyone on the
:29:51. > :29:54.edge of their seats, but it is what it is, it is done. I am happy with
:29:54. > :29:58.the routine that I did. I would not change anything.
:29:58. > :30:03.Well, you get to eat swiss roll with fresh blackberries and vanilla cream
:30:03. > :30:09.now! You have a swiss roll tin. Lightly butter the tin and get the
:30:09. > :30:13.greaseproof paper. This is the key. Whenever lining a square tin get the
:30:13. > :30:21.greaseproof paper and just do this with it. Like that so when you put
:30:21. > :30:29.it in the tin, there is no fold. So the followeds are perfect in the
:30:29. > :30:34.corners. Then you don't get messy corners. This is now ready.
:30:34. > :30:38.You can see it is nicely foamed up. This is like I showed you the other
:30:38. > :30:48.day. A little figure of eight, you can tell when it is ready.
:30:48. > :30:50.
:30:50. > :30:57.But the amount of flour, 75 grams of flour and we dust this in. . Then
:30:57. > :31:07.use your hands. These were invented before any spatula. Get your hands
:31:07. > :31:10.
:31:10. > :31:14.in and fold this? So 2010, then you did Strictly Come Dancing. You did
:31:14. > :31:17.the tour? The tour was amazing. The show itself, and the tour was a
:31:17. > :31:21.different aspect. I loved every second of it.
:31:21. > :31:26.What was that like for you? For me it was the most frightening thing I
:31:26. > :31:32.have ever done in my entire life. You are outside of your comfort
:31:32. > :31:37.zone? I would not say it was the most frightening thing I have ever
:31:37. > :31:43.done, the Olympic Games terrified me, but it was nerve-wracking trying
:31:43. > :31:50.to perform every Saturday, something new, something different and as you
:31:50. > :31:54.said, out of your comfort zone. Now we pop this into the corners,
:31:54. > :31:59.but, 2013, still as busy as ever. You have written a book. You are
:31:59. > :32:05.about to tour around the UK helping kids in school? Tell us about it.
:32:05. > :32:09.The book is coming out on the 4th of July. It is not an autobiography,
:32:09. > :32:12.but it is an insight to the other side of my life. What it felt like
:32:12. > :32:17.to be doing what I did at the Olympic Games. It goes into the
:32:17. > :32:22.details, the pressures, the nerves, what that whole experience was like.
:32:22. > :32:27.So that is cool to have coming out. Obviously the school tour. We talked
:32:27. > :32:31.a lot about the Olympics, about a legacy, trying to get people
:32:31. > :32:36.involved in sport, kids especially. I am taking it on myself to go
:32:36. > :32:40.around the schools across the country, to help promote that legacy
:32:40. > :32:46.that we were talking about. Diet must be key to this, keeping
:32:46. > :32:51.fit. That is what you are involved with as well? Definitely. Something
:32:51. > :32:56.like Dannio, the new yoghurt that I have been on dashboard with. It is a
:32:56. > :32:59.great example. Something that I have before or after training that is
:32:59. > :33:05.helping promote sport. Health Healthy exercise.
:33:05. > :33:11.While you are saying that, I am debating whether or not to put this
:33:11. > :33:17.much sugar on this! Well, everyone likes to splash out. You can put as
:33:17. > :33:21.much sugar as you like tonne. So this is out now this yoghurt --
:33:21. > :33:27.yoghurt? Yes. It # I love it.
:33:27. > :33:32.It is Dannio. So, we have a little bit of sugar
:33:32. > :33:38.there. Then we peel this carefully. The texture of the sponge is very
:33:38. > :33:43.different to a tradition traditional sponge cake. It is softer, lighter.
:33:43. > :33:53.It is the amount of flour that we have in there. This flour allows us
:33:53. > :33:58.to then let it rise, roll up. Now I have the jam here which is just the
:33:58. > :34:02.blackberries in the pan with sugar and that kind of stuff. We take this
:34:02. > :34:06.and spread this over the top. I remember making a swiss roll when
:34:06. > :34:10.I was at school it was awful. Did you pass your cookery exam at
:34:10. > :34:17.school? I passed something at school.
:34:17. > :34:23.Did you pass your GCSE cookery exam at school? I must have done.
:34:23. > :34:28.I failed mine. Really? Well it shows, no? ! Thank
:34:28. > :34:34.you very much! But I didn't get to do a swiss roll like this. Then what
:34:34. > :34:40.you do, this is it, you see. Look at that! Now, obviously, I have
:34:40. > :34:43.done enough for two portions here! You can double the recipe for a
:34:44. > :34:46.family of four... Am I putting enough on? That is fine. Absolutely
:34:47. > :34:52.fine. A but the of that. Remember this has
:34:52. > :35:02.fruit in it, so it is part of your five a day. Then you have the damp
:35:02. > :35:07.
:35:07. > :35:12.tea actual and we roll this up now. -- teatowel.
:35:13. > :35:19.And we lift this over here and put it on there. Then, just for you, wu
:35:19. > :35:23.we put a little bit of mint on it is also a herb, so it is part of your
:35:24. > :35:27.veg, so another member of your five a day family. This is when you can
:35:27. > :35:33.dive in. Your swiss roll with fresh blackberries and vanilla cream.
:35:33. > :35:37.It is huge! It may not have any of the fancy stuff... Look at that!
:35:37. > :35:44.Dive into that. Tell us what you think of that one?
:35:44. > :35:49.! This is so naughty. It looks amazing, are you sure it is not a
:35:49. > :35:59.French roll? Remember if you would like to ask a question to any of our
:35:59. > :36:08.
:36:08. > :36:14.What do you reckon? It is good!See, umami! What are we cooking for Louis
:36:15. > :36:20.at the end of the show? It could be jerk , favourite. Cooked on a
:36:20. > :36:27.griddle with a pea and a rice cake and served with mustard coleslaw. Or
:36:27. > :36:33.it could be food heaven -- food hell. The squid, dusted in flour,
:36:33. > :36:37.eggs, breadcrumbs and deep fried and served with an Asian style pesto,
:36:37. > :36:43.with fish sauce, lime, and lots of coriander. A little bit of mint.
:36:43. > :36:48.Some of our chefs and viewers get to decide his feat but you have to wait
:36:48. > :36:52.until the end of the show to see the result. Now it is time for Celebrity
:36:52. > :37:02.MasterChef. There is to demonstrate their nice skills before they can
:37:02. > :37:18.
:37:18. > :37:25.Pickett. I'm the head chef We have a really busy lunch,
:37:25. > :37:35.The contestants have just Have you ever filleted a salmon
:37:35. > :37:45.
:37:45. > :37:55.The knife's finding Obviously, the more we leave,
:37:55. > :38:00.
:38:00. > :38:10.What we need to do now is take all is the customer having any bone
:38:10. > :38:39.
:38:39. > :38:49.Ideally, looking for about I need you!
:38:49. > :38:59.
:38:59. > :39:09.served with black pudding, I hope I can make it
:39:09. > :39:16.
:39:16. > :39:22.but obviously we need to take all Take all these pin bones out and
:39:22. > :39:26.Having butchered the beef, Cheryl sets to work on the fondant potatoes.
:39:26. > :39:28.Easy one to do.
:39:28. > :39:31.Straight down. Yeah.
:39:31. > :39:34.Use that as your guide and then you'll be fine. OK.
:39:34. > :39:36.Thank you. OK?Yeah, thank you. Yeah, happy. Good.
:39:36. > :39:46.Sort of.
:39:46. > :39:46.
:39:46. > :39:49.Ah, come on!
:39:49. > :39:56.Oh, blimey!
:39:56. > :39:58.Basically, these are being confied, that process.
:39:58. > :40:01.We want them to be nice and crispy on our skin side now,
:40:01. > :40:04.so we don't need to cook them too much on top of the stove.
:40:04. > :40:06.I'll go straight into the oven with these, OK?
:40:06. > :40:08.Frisee salad. We've got some chives
:40:08. > :40:09.going in there.
:40:09. > :40:12.Into that, I've got smoked bacon, OK?
:40:12. > :40:14.Black pudding, just been cooked under the grill.
:40:14. > :40:18.And that's going to go on here.
:40:18. > :40:21.The last thing - one thing I don't do is sauce over the black pudding,
:40:21. > :40:24.cos it makes it look a bit...
:40:24. > :40:25.Right. Don't touch the black pudding.
:40:25. > :40:28.Don't touch the black pudding, OK?
:40:28. > :40:35.That's how I want it today. Are you happy? Yes.
:40:35. > :40:44.It's 12 o'clock, and the first customers have started to arrive.
:40:44. > :40:46.OK, guys. First order up. Cheryl, two beef.
:40:46. > :40:56.Medium rare, medium. Yes, Chef.
:40:56. > :40:56.
:40:56. > :41:00.How long will that take now? One minute, Chef. Brilliant.
:41:00. > :41:03.Be careful, yeah?
:41:03. > :41:05.Ooh!
:41:05. > :41:08.SHE LAUGHS That comes out fast!
:41:09. > :41:12.Re-dress it. I'll take it off.
:41:12. > :41:15.On there again. Really, really quickly.
:41:15. > :41:16.I
:41:16. > :41:19.I gotcha, OK?
:41:19. > :41:21.Mushrooms. See the bone?
:41:21. > :41:23.Got to really go now. That's fine. Stop, stop!
:41:23. > :41:26.OK. Bring them over here onto this tray.
:41:26. > :41:36.First two are ready.
:41:36. > :41:45.
:41:45. > :41:51.You can't really know. No? "You can't really know." I love that(!)
:41:51. > :41:53.Zoe, how are you doing?
:41:53. > :41:55.Just 20 seconds...
:41:55. > :42:00.Couple of minutes? Brilliant.
:42:00. > :42:02.Stop, stop, stop, stop, stop.
:42:02. > :42:04.Jut go easy on the sauce, OK?
:42:04. > :42:14.Yes. I don't like that squirter.
:42:14. > :42:17.
:42:17. > :42:19.It's midway through service,
:42:19. > :42:21.and Danny's salmon dish is proving popular.
:42:21. > :42:23.Danny, how far are you away, mate?
:42:23. > :42:25.Erm, will be
:42:25. > :42:27.two minutes on the salmon.
:42:27. > :42:29.Once you've gone on these three, you've got five more on order, yeah?
:42:29. > :42:33.OK, no worries, Chef.
:42:33. > :42:35.Yes, Chef.
:42:35. > :42:43.D
:42:43. > :42:45.Salmon and a duck away, yes?
:42:45. > :42:47.Zoe? Yeah, duck away.
:42:48. > :42:49.OK, Zoe. Can I have an answer then, please?
:42:49. > :42:56.Yeah, Chef. Thank you.
:42:56. > :42:58.Can I have a rump steak and a salmon, guys, yes?
:42:58. > :43:02.Now? Now. No?No, no!
:43:02. > :43:09.Two minutes? Two minutes. OK, two minutes.
:43:09. > :43:11.Come on, come on, come on.
:43:11. > :43:14.Watch the side of the plate with sauce.
:43:14. > :43:16.Rump steak, medium.
:43:16. > :43:22.Well done. Brilliant.
:43:22. > :43:25.I had the steak. Cooked to absolute perfection.
:43:25. > :43:35.And bone marrow, which I've never had before, tastes quite nice, as well. I'm impressed.
:43:35. > :43:45.
:43:45. > :43:49.I really need that duck.
:43:49. > :43:51.Literally seconds away.
:43:51. > :43:53.Sauce on then, Zo'?
:43:53. > :43:55.Yep.
:43:55. > :43:57.Come on, let's have 'em, mate.
:43:57. > :44:05.Go quickly.
:44:05. > :44:07.I had the duck salad.
:44:07. > :44:09.It was really beautiful.
:44:09. > :44:11.I wasn't expecting the flavours.
:44:11. > :44:14.What really blew me away was the black pudding.
:44:14. > :44:16.I just wasn't expecting to taste like that, cos normally it can be a bit dry.
:44:16. > :44:20.So I was really impressed.
:44:20. > :44:26.Well done. Thank you very much.
:44:26. > :44:36.HE SIGHS
:44:36. > :44:44.
:44:44. > :44:45.on in the next challenge, cooking a signature
:44:45. > :44:45.signature dish.
:44:45. > :44:46.signature dish. Still
:44:46. > :44:50.signature dish. Still to
:44:50. > :44:58.signature dish. Still to come on Saturday Kitchen Live it is Raymond
:44:58. > :45:08.Blanc. He is cooking a pomme pudding and a steamed kidney and oyster
:45:08. > :45:08.
:45:08. > :45:11.Aggi and Alexis have been COOP-ed up in the studio all morning so I'm
:45:11. > :45:21.sure they've both HATCH-ed a plan to EGG-cel at the Saturday kitchen
:45:21. > :45:24.
:45:24. > :45:30.omelette challenge. You can see how or food hell? You will have to wait
:45:30. > :45:32.until the end of the show to see how he gets on it could be his
:45:32. > :45:38.favourite, spatchcock jerk chicken with rice and pea cakes and slaw.
:45:38. > :45:43.Now, let's get on with the show with Aggi Sverrisson.
:45:43. > :45:48.What are we cooking? Something amazing, king crab. They come from
:45:48. > :45:51.Russia. They move all of the way down to
:45:51. > :45:57.Norway and eat and kill everything on the way, obviously.
:45:57. > :46:02.Do they catch them in the US as well? Yes. The US as well.
:46:02. > :46:08.I have seen a programme about how they catch it.
:46:08. > :46:13.You can see that the bed floor is full of them, the seabed floor it is
:46:13. > :46:18.crazy, isn't it? Yes. So, why is it, when there are lots
:46:18. > :46:21.of them, why is it so expensive? would not say there there are loads,
:46:21. > :46:26.but they are very difficult to catch.
:46:26. > :46:32.They are quite expensive these things? They are about �38 to �39 a
:46:32. > :46:37.kilo. When you are taking the bones out, or the shell it comes out about
:46:37. > :46:43.�80 just for the flesh. A kilo? Yes, but with this that I am
:46:43. > :46:47.doing now, if you don't have a king crab, you can use scallop, squid,
:46:47. > :46:49.king prawns, monkfish. More or less anything you want.
:46:49. > :46:51.It is the other ingredients that go well together.
:46:51. > :46:56.well together. Exactly.
:46:56. > :47:01.So that is a solid piece of meat, though? Yes. I put that here.
:47:01. > :47:06.I take it that the key eto this is not to overcook it but not to
:47:06. > :47:11.undercook it? Exactly. Don't overcook it or undercook it. It is
:47:11. > :47:17.the same with everything. Don't overcook, don't undercook. How crazy
:47:17. > :47:22.does that sound? I know. Now the asparagus, what we are going
:47:22. > :47:27.to do, we are not going to peel it. The English season has just started,
:47:27. > :47:32.so we are using this part. The rest goes for soups, stocks.
:47:32. > :47:37.I am basically making a little veg stock. That is the key to this,
:47:37. > :47:42.isn't it? Exactly. Here we have the new season garlic.
:47:42. > :47:46.And the hazelnuts in the oven? No oil?
:47:46. > :47:52.This garlic goes in boiling water. It takes about two minutes. It is
:47:52. > :47:55.very mild because of the new season. The asparagus also at the same time
:47:55. > :48:01.in the boiling water for three minutes. We have garlic leaves that
:48:01. > :48:06.we are going to ease use later on as well. That goes here. The king
:48:06. > :48:13.crab... So I take it, this is the new season garlic, so it is not
:48:13. > :48:19.strong? It is very mild. You can eat it almost raw. You can eat it raw.
:48:19. > :48:24.That was nearly a moment like last week, then! What are we doing now?
:48:24. > :48:27.am going to pan-fry the crab. You can get me the vegetable stock,
:48:27. > :48:33.please. The idea is that you bring this to
:48:33. > :48:40.the boil and do what to it? Just leave it? Yes, cook it for ten
:48:40. > :48:45.minute, leave it to the side and then pass it through.
:48:45. > :48:51.And you would use the shells after? Yes, for stocks, sauces, everything.
:48:51. > :49:01.I am going to do a cold brot. It is fantastic for the summer.
:49:01. > :49:02.
:49:02. > :49:06.A hot summer day. Now the last time we spoke you had
:49:06. > :49:11.one restaurant running and another up and running but you are about to
:49:11. > :49:21.bark on another one now? We are opening in September. In Mayfair.
:49:21. > :49:21.
:49:21. > :49:26.The other two restaurants have been extremely well received. This is
:49:26. > :49:31.like a great value for money restaurant. With many quirky wines
:49:31. > :49:36.that you don't get elsewhere. We are looking forward to it. Here
:49:36. > :49:44.we ehave a little bit of the bonito vinegar in the vegetable stock. Then
:49:44. > :49:50.some oil ive. A touch of salt.
:49:50. > :49:56.There are the hazelnuts? Can you chop emup, please.
:49:56. > :50:00.Yep. Now the garlic leaves go into the
:50:00. > :50:09.boiling water with the garlic and asparagus.
:50:09. > :50:13.So you pan fry that in oil? Yes. The crab was frozen? It was, yes.
:50:13. > :50:20.And this vinegar, tell us about this. It is amazing. What is it
:50:20. > :50:27.called again? It is called bon eata vinegar. You can get it in a
:50:27. > :50:32.Japanese specialist store -- bonita. If you don't get it, just use good
:50:32. > :50:38.normal vinegar. The most important thing is the lovely vegetable stock.
:50:38. > :50:45.You want the as par gus out? Maybe a little long are.
:50:45. > :50:49.Are you sure? It is definitely cooked! Right, the asparagus and the
:50:49. > :50:54.gar luck a out. Cool it down and then we are going
:50:54. > :50:59.to chop it up. So this is a cold salad with a warm
:50:59. > :51:09.bit of crab? Yes. You can prepare it all in the morning. You can even
:51:09. > :51:11.
:51:11. > :51:16.cook off the crab and then in the oven later for two or three minutes.
:51:16. > :51:21.I think we have everything here that we need.
:51:21. > :51:31.So those hazelnuts are lightly roasted.
:51:31. > :51:33.
:51:33. > :51:39.The asparagus we take here. We just chop this up.
:51:39. > :51:45.Now the garlic, take that here. Roughly chop this up as well. It is
:51:45. > :51:48.fine if there is a little bit of texture in the garlic now as it is
:51:49. > :51:54.so lovely. That goes here.
:51:54. > :51:59.The garlic leaves. Where do you get your inspiration
:51:59. > :52:05.from? Your ingredients are unique. You mix and match them with Asian
:52:05. > :52:08.ingredients? I think that my inspiration is going out to eat. I
:52:08. > :52:14.like clean, fresh flavours, no butter, you know.
:52:14. > :52:24.He has got butter in his kitchen, I have been there! A little bit of
:52:24. > :52:28.this? Yes, a little bit of this. Perfect.
:52:28. > :52:34.And this is the seaweed? That is dried seaweed.
:52:35. > :52:41.Cow take it and dry it out? Correct. Then I blend it. I mean, taste that.
:52:41. > :52:47.It is stunning. The crab has had exactly two
:52:47. > :52:57.minutes. It is that vinegar it is fantastic!
:52:57. > :53:06.
:53:06. > :53:12.The crab it there -- it is there. So, the asparagus in on like that.
:53:12. > :53:17.So, would you serve this warm or cold? Cold. In the winter you can
:53:17. > :53:23.make it warm, but cold, a summer dish in the garden, when the summer
:53:23. > :53:29.comes at some point. A glass of wine and you are flying.
:53:29. > :53:36.And then the crab, no seasoning? Because crab is the only seafood I
:53:37. > :53:42.have come across that does not need any salt it is very salty.
:53:42. > :53:50.There the crab, the garlic, the hazelnuts and the garlic leaves on
:53:50. > :54:00.top like that. Then we have this lovely set of herbs. I will not
:54:00. > :54:02.
:54:02. > :54:07.forget this. So radish leaves. Some financel leaves.
:54:07. > :54:10.-- fennel leaves. It looks pretty good. Now finally,
:54:10. > :54:15.the seaweed. Yes, off we go.
:54:15. > :54:22.So, tell us what that dish is again? It is king crab with wild garlic,
:54:22. > :54:29.asparagus and hazelnuts. asparagus and hazelnuts.
:54:29. > :54:33.How good does that look? ! They say if it looks good it will taste good.
:54:33. > :54:38.So you get to dive into this one. I have never tried crab.
:54:38. > :54:45.This is the ultimate this one, the king crab. So dive into that but
:54:45. > :54:52.like you said, no seasoning. Does it taste like chicken? Sort of!
:54:52. > :55:01.But it is more like lobster? Yes, lobster and langoustine. But it is
:55:01. > :55:11.the texture of lobster? Yes but more tender than lobster. You are not
:55:11. > :55:13.
:55:13. > :55:21.convinced? It is tasty. There is a herb on that, hmm! It is not that
:55:21. > :55:26.dill? Snoichlt Right, we need win to go with this,
:55:26. > :55:36.we isn't Susie Barrie to Wembley stul, but what has she chosen to go
:55:36. > :55:45.
:55:45. > :55:50.with Aggi's astonishing king crab? With this food we are definitely in
:55:50. > :55:56.white wine territory with Aggi's Japanese-style crab dish, but what
:55:56. > :55:59.sort of wine? Crab is a rich shellfish. I would match it to a
:55:59. > :56:04.fairly full-body white wine, something like this buttery
:56:04. > :56:08.Chardonnay, but looking at the rest of the ingredients in Aggi's recipe,
:56:08. > :56:13.the asparagus and garlic and the sweet flavour of the vinegar
:56:13. > :56:18.dressing and brot it is clear that this dish needs a more vibrant and
:56:18. > :56:26.refreshing wine. So I have chosen this brilliant Mayu Pedro Ximenez.
:56:26. > :56:32.It is from Chile. Mayu Pedro Ximenez is a grape
:56:32. > :56:37.variety you expect to find in sticky sweet sherry or South America's
:56:37. > :56:40.fiery brandy, but more recently it has been made into great-value,
:56:40. > :56:49.elegant and refreshing white wines like this.
:56:49. > :56:53.Oh! Just bursting out of the glass! Hmm! It is a zesty style of wine
:56:53. > :56:59.that compliments the crab, the asparagus and wild garlic perfectly
:56:59. > :57:04.it is also herbal and earthy. That will pick up on the parsley, chives
:57:04. > :57:11.and the toasted hazelnuts. Perhaps most importantly it is futy enough
:57:11. > :57:16.to balance the savoury-sweet flavour of the bonito dressing and brot, as
:57:16. > :57:20.ever, Aggi, you have created an amazing plate of food. Here is a
:57:20. > :57:25.corking wine for your killer crab. It certainly is. It is going down
:57:25. > :57:31.well over there. What do you reckon? It is
:57:31. > :57:36.unbelievable. It certainly is. A bargain, �4. 99.
:57:36. > :57:42.What do you reckon? It is light, it goes well with the wine. Any wine
:57:42. > :57:46.that does not make my face wince it is good.
:57:46. > :57:50.It is really good. Right it is time for more action
:57:50. > :57:56.from celebrity master sher. Now time for the three hopefuls to cook for
:57:56. > :58:06.the head chef, one of his signature dishes, let's see how they all got
:58:06. > :58:06.
:58:06. > :59:02.Apology for the loss of subtitles for 91 seconds
:59:02. > :59:12.It needs to be really, I'm going to put my
:59:12. > :59:27.
:59:27. > :59:37.Finish the dish off That's a seared scallop
:59:37. > :59:47.perfect seasoning, and the scallops need to be
:59:47. > :00:26.
:00:26. > :00:36.you get this bit, I've got to make sure
:00:36. > :00:52.
:00:52. > :01:02.He browned them really nicely, The only thing I'm not sure
:01:02. > :01:26.
:01:26. > :01:36.Let's hope they're seasoned I have to say, I think you've done
:01:36. > :01:56.
:01:56. > :02:06.Thank you very much, Chef. I want to make this dish
:02:06. > :02:20.
:02:20. > :02:30.For me, there's not enough lemon. That's better. I can taste
:02:30. > :02:31.
:02:31. > :02:41.I'm just making sure they're not overdone.
:02:41. > :02:43.
:02:43. > :02:45.OK, done. Hopefully chef likes it.
:02:45. > :02:55.Hopefully the scallops are cooked just right.
:02:55. > :02:57.Presentation looks good.
:02:57. > :03:00.But some of the tomatoes look a bit big.
:03:00. > :03:07.Looking for a nice dice with the tomato.
:03:07. > :03:08.The actual scallops
:03:08. > :03:14.feel a bit overcooked, Danny.
:03:14. > :03:17.Nice amount of sauce vierge.
:03:17. > :03:19.It's awash with lemon juice,
:03:19. > :03:22.but overall, the dish has come together well.
:03:22. > :03:25.A couple of things to work on. OK.
:03:25. > :03:26.Thank you very much.
:03:26. > :03:35.Thanks, Chef. Real pleasure. Thank you.
:03:35. > :03:36.This is all completely new to me.
:03:36. > :03:43.Again, everything's always new to me.
:03:43. > :03:46.It's just all about nice, elegant chopping, you know.
:03:46. > :03:52.Keeping it fine, keeping it nicely-shaped.
:03:52. > :03:54.I want them all to look exactly the same.
:03:54. > :04:03.No big surprises in there.
:04:03. > :04:06.Yeah, nicely caramelised, I think.
:04:06. > :04:14.OK, let's just get these in the plate.
:04:14. > :04:16.And then, finally,
:04:16. > :04:19.a few little bits.
:04:19. > :04:21.He wants to keep the garnish fine.
:04:21. > :04:31.So tricky to do when your hands are shaking like crazy.
:04:31. > :04:38.
:04:38. > :04:41.So, the actual scallop - what I'd like to see is a bit more colour.
:04:41. > :04:43.The one here, that could have done a bit more.
:04:43. > :04:46.Is the other side of it maybe browner? Not really?
:04:46. > :04:54.Not really, no.
:04:54. > :04:56.I'd like to see the tomato diced a bit finer,
:04:57. > :04:59.but all the flavours are coming through nicely.
:04:59. > :05:04.You get the ground coriander and the caviar comes through, as well, which is nice. Perfect.
:05:04. > :05:14.Thank you.
:05:14. > :05:33.
:05:33. > :05:34.There is more from celebrity er on next
:05:34. > :05:34.next week's
:05:34. > :05:36.next week's show.
:05:37. > :05:37.next week's show. --
:05:37. > :05:37.-- Celebrity
:05:37. > :05:38.-- Celebrity MasterChef.
:05:38. > :05:39.-- Celebrity MasterChef. Now,
:05:39. > :05:39.Now, it
:05:39. > :05:39.Now, it is
:05:39. > :05:43.Now, it is time
:05:43. > :05:52.Now, it is time for our callers. First on the line is Lisa from
:05:52. > :05:56.Leeds. What is your question? wanted a good vegetarian recipe for
:05:56. > :06:03.English asparagus. A veggie alternative, what would you
:06:03. > :06:08.do? The best way is to pan-fry them like we did earlier on with water,
:06:08. > :06:12.olive, thyme and maybe a poached or fried egg with it, it would be
:06:12. > :06:17.perfect. And a nice soup. I don't know what the weather is like in
:06:17. > :06:25.Leeds but if it is good weather, is it? It is murky but not raining! We
:06:25. > :06:30.are hard in Yorkshire. You are OK! We get the disposable barbecue and
:06:30. > :06:34.barbecue it and starve with a dressing of lemon Joyce and olive
:06:34. > :06:39.oil and tarragon leaves. Salt and pepper, delicious. What dish would
:06:39. > :06:43.you like to see, food heaven or food hell? I'm feeling kind, so food
:06:43. > :06:50.heaven. And Carla from Lancashire. What is
:06:50. > :06:53.your question for us? I have sorrel, I would like some recipe ideas for
:06:53. > :06:58.that. It is fantastic. It is one of my
:06:58. > :07:02.favourite in the restaurant. You can do a sorrel soup with cucumber,
:07:02. > :07:10.blitzed together. It is a cold soup with cold seafood as well.
:07:10. > :07:17.Brilliant. Another thing we do is sor sorrel granita with a light sure
:07:17. > :07:21.areaing syrup. Then with lemon juice we freeze it and scrape it.
:07:21. > :07:27.And the classic one is salmon and sorrel, but the secret is when you
:07:27. > :07:32.cook with the sorrel, not to overcook it, it can go bitter.
:07:33. > :07:37.it in at the end. Three recipes. What dish would you
:07:37. > :07:42.like to see at the end of the show, food heaven or food hell? Food
:07:42. > :07:52.heaven, please. And Jan from London, are you there?
:07:52. > :07:55.
:07:55. > :08:03.Well, I will see what she was going it ask. Joa in -- Joan was going to
:08:03. > :08:08.ask for a recipe ewith Marmite. think you should add just a little
:08:08. > :08:16.Marmite to the eggs and the cream. Just a tiny little bit.
:08:16. > :08:22.She wanted to see... Food hell! are lying! I am not it is written
:08:22. > :08:26.there! Right, let's get down to the omelette challenge business. Paul
:08:26. > :08:32.Rankin is still at the top of the leaderboard. The usual rules apply.
:08:32. > :08:42.Are you ready? Let's put the clocks on the screens, please, this is for
:08:42. > :09:04.
:09:04. > :09:11.the shell? I big you up, boys. Look! No shells! No shell? ! No but you
:09:11. > :09:16.need a straw to eat this! It is good to have a little bit of shells. It
:09:16. > :09:22.is lovely texture. Yeah, for the texture, yes.
:09:22. > :09:32.Oh! That is a scrambled egg. That is not good. That looks like something
:09:32. > :09:33.
:09:33. > :09:42.off a hospital show... Right! you very much! Aggi? Yes.
:09:42. > :09:52.You did it in... 21. .35 seconds. That puts you there.
:09:52. > :09:56.
:09:56. > :10:06.Well done. Alexis? Yes. Tell me. You did it in 20. 82.
:10:06. > :10:07.
:10:07. > :10:13.Which puts you there, but it also puts both of you... In there! There
:10:14. > :10:18.you go, we have waited a week for that sound effect. So, will Louis
:10:18. > :10:23.get his idea of food heaven or food hell? Our chefs will make their
:10:23. > :10:30.choices while you tuck into tasty treats from Raymond Blanc. Today he
:10:30. > :10:40.is barking on a journey of a world of great British puddings. I am off
:10:40. > :10:54.
:10:54. > :10:57.Sophie Grigson, who so I expect to have
:10:57. > :11:00.Raymond has been inspired by Sophie's late mother,
:11:00. > :11:05.renowned food writer and cook Jane Grigson, who influenced his early days as a chef.
:11:05. > :11:07.Today, it's Sophie's turn to teach Raymond something
:11:07. > :11:09.new about traditional English puddings.
:11:09. > :11:11.I'm going to make you one of the unhealthiest
:11:11. > :11:13.but most UTTERLY delicious puddings.
:11:13. > :11:15.I'm going to make a Sussex pond pudding.
:11:15. > :11:18.My mum used to make this pudding when I was little
:11:18. > :11:20.and so I've kind of grown up with it.
:11:20. > :11:22.This is one of Britain's oldest desserts.
:11:22. > :11:26.Its rich ingredients made it ideal for cold winter nights.
:11:26. > :11:29.I'm going to line this with a suet pastry
:11:29. > :11:32.and then in the middle, there will be a whole lemon,
:11:32. > :11:36.in its entirety, not cut, just pierced here and there... OK.
:11:36. > :11:39...buried amongst sugar and butter.
:11:39. > :11:42.And then as they steam, that'll soften inside,
:11:42. > :11:46.and it forms a wonderful syrup, and- so when you cut into it, it's like
:11:46. > :11:50.a pond of syrup comes oozing out and flavours the syrup with the lemon.
:11:50. > :11:54.And the lemon... Do you eat it? Well, if you want to.
:11:55. > :12:00.For an authentic pudding crust, Sophie uses real suet.
:12:00. > :12:03.But that's very unusual. I was trying to put my mind round this, you know.
:12:03. > :12:06.We've buried the lemon completely in the butter and the sugar.
:12:06. > :12:09.The buttery pudding must be
:12:09. > :12:14.wrapped tightly in a parchment-and-foil case.
:12:14. > :12:16.You have to make it just underneath- the rim. The rim, voila.
:12:16. > :12:20.I'll hold that. Another knot there.- Another not? Alors.
:12:20. > :12:27.Yep, just a simple half-hitch. Lovely. And that is ready to act as a little handle.
:12:27. > :12:30.Finally, the pudding is gently steamed for five hours.
:12:30. > :12:35.Ooh, now down in the middle there. Does it matter, I thought...?
:12:35. > :12:37.This is the bit I'd quite like you not to watch.
:12:37. > :12:39.OK, I won't watch. No, it's all right.
:12:39. > :12:42.That looks lovely. There we are!
:12:42. > :12:44.After its slow cooking, the lemon has infused the pudding
:12:44. > :12:47.with a bittersweet and zesty tang.
:12:47. > :12:49.Lovely! And here it is, oozing out.
:12:49. > :12:52.Oh, look how beautiful it is. Isn't that gorgeous? Look at that.
:12:52. > :12:58.Absolutely delicious.
:12:58. > :13:01.Who would have thought of putting a lemon in a steamed pudding?
:13:01. > :13:11.this one at home. Definitely.
:13:11. > :13:13.
:13:13. > :13:16.Inspired by Sophie's version of her mother's classic,
:13:16. > :13:20.Raymond's next recipe is a much-loved English pudding.
:13:20. > :13:23.A savoury dish of succulent steak, kidney and oysters,
:13:23. > :13:28.encased in a rich suet crust.
:13:28. > :13:32.I did this dish about 38 years ago when I first came in Great Britain
:13:32. > :13:35.in the little pub where I started to cook.
:13:35. > :13:38.I took that frying pan and it changed my life completely.
:13:38. > :13:44.I discovered my passion.
:13:44. > :13:47.Versions of this dish date back to the 15th century.
:13:47. > :13:50.Today, it's perfect for special occasions
:13:50. > :13:52.as the pudding requires some costly ingredients.
:13:52. > :13:55.So we have a magnificent piece of rump here.
:13:55. > :13:57.I've got some gorgeous little oysters. They're English,
:13:57. > :13:59.native from Cornwall.
:13:59. > :14:03.The third component is kidneys.
:14:03. > :14:08.It's an incredible mix. And I'm going to start with the suet crust.
:14:08. > :14:10.First, Raymond combines 300 grams of self-raising flour
:14:10. > :14:14.with 150 grams of suet,
:14:14. > :14:17.a pinch of salt and 200 mls of water.
:14:17. > :14:24.And don't use your hands. It will be quite messy here. You have to use the spatula.
:14:24. > :14:27.So turning, just pulling it together...
:14:27. > :14:33...with your hand. Voila. Now we're OK. We're in business.
:14:33. > :14:37.quite soft.
:14:37. > :14:39.And there is a little trick here,
:14:39. > :14:42.a Victorian trick, not mine, which is lovely.
:14:42. > :14:47.I'm going to cut a quarter of the pastry for the lid,
:14:47. > :14:50.OK, which I'm going to keep.
:14:50. > :14:53.The remaining pastry forms a neat cone which lines the pudding basin.
:14:53. > :14:56.Next, Raymond dices the beef and kidneys.
:14:56. > :14:59.In about one-inch cubes, roughly.
:14:59. > :15:01.He coats the meat with two tablespoons of flour
:15:01. > :15:11.to help the juices thicken during cooking, then prepares the last luxury ingredient.
:15:11. > :15:14.
:15:14. > :15:16.That's rather lovely.
:15:16. > :15:19.And now what we are going to do is do the sauce.
:15:19. > :15:22.Next, Raymond boils 200 mls of red wine.
:15:22. > :15:26.A good little trick as well, to fasten the speed of the reduction,
:15:26. > :15:29.heat the pan before, very, very hot.
:15:29. > :15:32.He adds this to 200 mls of chicken stock.
:15:32. > :15:34.Voila. And that is going to be the base
:15:34. > :15:38.which is going to make the gravy for the pan.
:15:38. > :15:42.So now, all we need to do is to fill it up.
:15:42. > :15:46.To the meat, Raymond adds a chopped onion, 180 grams of mushrooms and a pinch of thyme
:15:46. > :15:52.to create another layer of flavour during cooking. Look at that.
:15:52. > :15:57.Tightly packed. More oysters.
:15:57. > :16:02.That's perfect. Now, we are going to add the jus.
:16:02. > :16:05.It will sink in, rather then go outside of it.
:16:05. > :16:08.Raymond then seals the pudding underneath the suet pastry lid.
:16:08. > :16:13.A quick brushing on the outside to help the sticking.
:16:13. > :16:18.He tucks in the edges and covers the pudding in aluminium foil.
:16:18. > :16:21.It's now ready to be steamed.
:16:21. > :16:25.Bring the water to simmering point. T
:16:25. > :16:35.That will take exactly five hours long to simmer.
:16:35. > :16:35.
:16:35. > :16:39.You take your hand...
:16:39. > :16:44.I can feel the sense of ownership from Adam here, about his country.
:16:44. > :16:48.Ooh la-la, Adam!
:16:48. > :16:51.Oh, majestic.
:16:51. > :16:53.After steaming for five hours,
:16:53. > :16:57.the tender, meltingly-soft meat and rich red wine gravy is ready,
:16:57. > :17:01.all held inside its crisp, golden suet crust.
:17:01. > :17:06.A hearty English classic. Doesn't look too good to look at.
:17:06. > :17:08.What do you mean? You don't like this?
:17:08. > :17:13.Yeah, I love it, but it's not the most attractive. No, smell it.
:17:13. > :17:16.Have you tasted it? Shall we? Yeah.
:17:16. > :17:18.So, Adam, what do you think?
:17:18. > :17:28.It's lovely. Really good. I love the pastry, they way it soaks up all the juices. It's my favourite.
:17:28. > :17:42.
:17:42. > :17:43.find out if Louis is facing food heaven
:17:43. > :17:43.heaven or
:17:43. > :17:43.heaven or food
:17:43. > :17:46.heaven or food hell.
:17:46. > :17:52.heaven or food hell. Food heaven is this collection of ingredients here.
:17:52. > :17:57.The Scotch bonnet peppers. Not too much, of course. The jerk style
:17:57. > :18:03.chicken. The rice and peas there with a coleslaw areaed.
:18:03. > :18:07.I can tell you are goating excited. Or, there could be the pile of squid
:18:07. > :18:11.here, that could be the dreaded food hell. It could be deep fried with
:18:11. > :18:17.lots of coriander. That is another food hell.
:18:17. > :18:27.Well, you have never tried squid, have you?
:18:27. > :18:27.
:18:27. > :18:31.Well, you are about to, as these two have chosen the dread -- dreaded
:18:31. > :18:36.food hell. If you have never tried it before, you may even like this.
:18:36. > :18:42.It is a nice dish. What we are going to do is to get the squid that we
:18:42. > :18:45.have over here. have over here.
:18:45. > :18:50.It looks so gooey! It is delicious! Then we take the flour and put it in
:18:50. > :18:58.there. Then egg and breadcrumbs. So the breadcrumbs and the egg that we
:18:58. > :19:05.have in here. Now these things are amazing
:19:05. > :19:11.creatures, OK? New research has said, Japanese research, has said
:19:11. > :19:15.that they are quicker than Usain Bolt, these fellas! They leap out of
:19:15. > :19:22.the water and can go 100 feet in the air.
:19:22. > :19:30.That is fantastic! I love them but on David at
:19:30. > :19:35.Attenborough programmes! Not come closer. You are about to ease these.
:19:35. > :19:39.It's the tentacles. Well you have the squid and you take
:19:39. > :19:44.the tentacles. Then we open up the squid, so that it is basically a
:19:44. > :19:54.tube. We cut it through the centre and open it up.
:19:54. > :19:56.
:19:56. > :20:06.Get rid of all of this. Hmm! Then we score the squid.
:20:06. > :20:15.
:20:15. > :20:21.Over the top like that. The guys are making a dress of -- dressing of,
:20:21. > :20:26.smell that, what is made of fermented fish heads! Delicious! We
:20:26. > :20:32.take the squid like this, like that. Then we cut it into pieces. You see
:20:32. > :20:38.I have scored the top. This is to make it tender. Then what I will do
:20:38. > :20:41.is I am going to go flour, egg, breadcrumbs. So each piece of squid
:20:41. > :20:45.is dipped in the flour. Coat it well.
:20:45. > :20:51.How are you doing, guys? We are almost there.
:20:51. > :20:58.That is mint and coriander going in there. The reason for the pestle and
:20:58. > :21:02.mortar is that you get a lovely graen colour rather than a food
:21:02. > :21:12.blender, but it takes a little bit of work, hence I have given it to
:21:12. > :21:18.somebody else. So you take the squid like that. Straight in.
:21:18. > :21:21.Coat Coated in all of the flour and egg and breadcrumbs, the tentacles
:21:21. > :21:28.too. It does look better. I think it is
:21:28. > :21:32.the look. The look when it is whole, probably?
:21:32. > :21:40.These are what they call Japanese breadcrumbs. They are basically
:21:40. > :21:45.dried pieces of bread and then they shave them so that they become crisp
:21:45. > :21:50.when you deep fry them. The guys are going to put in a
:21:50. > :21:56.little bit of oil and plenty of lime. That is the key to that.
:21:56. > :22:01.Then we can deep fry this in batches.
:22:01. > :22:06.You want to keep going for that for another three to four minutes it
:22:07. > :22:12.does take a while. Then we have the squid. Over here we have the fryer.
:22:12. > :22:18.We take our squid and we can do this in batches.
:22:18. > :22:24.So, really hot oil. The key to the squid, I don't know if these guys
:22:24. > :22:29.agree but it needs to be very, very hot, the oil or low and for a long
:22:29. > :22:35.period of time in the cooking. Which do you prefer? This needs to
:22:35. > :22:39.be very hot. So very quick cooking. Pop it in like that.
:22:39. > :22:43.Then when the colour changes, and they go... You are looking
:22:43. > :22:49.enthusiastic about this! Well, they are starting to look more manageable
:22:49. > :22:54.now. A bit more appetising, but a very
:22:54. > :23:00.hot fryer, but octopus is different. You mass agenda it to soften it and
:23:00. > :23:04.then you can griddle it. You can do squid this way or put it on a hot
:23:05. > :23:14.griddle, but I think you will like this one better. It is deep-fried,
:23:14. > :23:18.but the tentacles have gone in there as well. See, that is them.
:23:18. > :23:23.Then we cook another batch. You are not allowed out of the studio until
:23:23. > :23:28.you eat all of it, you see! sounds like my mum with my
:23:28. > :23:38.vegetables when I was younger. We have got for you to take home in
:23:38. > :23:40.
:23:40. > :23:47.here... Can I actually take that home? ! This is like Bull's Eye,
:23:47. > :23:56.that is what you could have won. That is the last you will see of it!
:23:56. > :24:04.You can't eat this and not let me take that home? ! We are having that
:24:04. > :24:14.for lunch! No, you can but only when you eat all of this. I will try
:24:14. > :24:22.
:24:22. > :24:32.Do you have some salt there, guys? Thank you very much.
:24:32. > :24:37.So a bit of salt over the top. It is delicious. Seriously! It is
:24:37. > :24:42.starting to look like more ventional fish and chips.
:24:42. > :24:52.You have to think of that while you are eating it. That is the key. Now
:24:52. > :24:57.you can finish this off either way. Have -- I have rocket here.
:24:57. > :25:02.Happy with that? Just one leaf! A little bit of colour on there.
:25:02. > :25:09.A few bits more. You can explain what is in the dressing. There is
:25:09. > :25:13.lots of ingredients in there. There is palm sugar, mint, palm sugar is a
:25:13. > :25:17.dark, light brown colour it is fantastic. There is ginger in there.
:25:17. > :25:22.Lots of lime. Lots of chilli as well.
:25:22. > :25:25.Mint, chilli, coriander. This is what you end up with. This is
:25:25. > :25:30.delicious. I can smell that, the fish heads are
:25:30. > :25:40.coming through! That is the fish sauce that is in there, but the palm
:25:40. > :25:41.
:25:41. > :25:46.sugar off-sets it. And we drizzle that over the top.
:25:46. > :25:52.I really hope I like this. What's that? I really hope I like
:25:52. > :25:55.My brain is playing tricks on me. Just think about something else.
:25:55. > :26:03.would like to like it. I am optimistic.
:26:03. > :26:10.Then, of course, the chilli... Over the top.
:26:10. > :26:18.And then the spring onions to cool it down over there.
:26:18. > :26:25.And then, of course, you have some more lime.
:26:25. > :26:33.To get more juice out of a lime, microwave it for eight seconds. 18
:26:33. > :26:37.seconds you have a wal not -- walnut, but eight seconds, yes.
:26:37. > :26:43.Beautiful. This is where you get to dive into
:26:43. > :26:50.the this. The first time you have ever tried squid, live in front of 3
:26:50. > :26:55.million people. Let me unbut the on my jacket
:26:55. > :26:59.you explode! It is not that bad. This is easier than the Olympic
:26:59. > :27:07.Olympic Games. Which bit? The tentacle bit or the
:27:07. > :27:14.other bit? Which bit do you recommend? I will cut you a bit.
:27:14. > :27:24.Thank you very much. This is very good.
:27:24. > :27:27.
:27:27. > :27:31.Right... Hmm... It's chewy... ! It is not chewy. I didn't get
:27:31. > :27:38.that. But it is not rubbery, though, is
:27:38. > :27:42.it? It's all right sclal APPLAUSE
:27:42. > :27:50.That dressing is really nice. is nice.
:27:50. > :27:54.It is not as good as the swiss roll, though. To go with this dish, Susie
:27:54. > :27:59.has chosen this Peter Lehmann Riesling. What do you think of the
:27:59. > :28:03.coriander? I am not a massive fan of the coriander, I have to say.
:28:03. > :28:13.you in love with it now? I will try a bit more.
:28:13. > :28:16.
:28:16. > :28:23.When you first smell that fish sauce... That was the tentacle bit.
:28:23. > :28:29.Oh-oh, he can feel it. Because of that, look... It is all
:28:29. > :28:32.right. He said it's all right.
:28:32. > :28:36.Pass the chicken from the left-handside! There you go, you can
:28:36. > :28:41.have a bit of that as well. That is the hot and the spicy one. Both of
:28:41. > :28:44.the recipes are on the website. Well, that's all from us today on
:28:44. > :28:47.Saturday Kitchen Live. Thanks to Alexis Gauthier, Aggi Sverrisson and
:28:47. > :28:50.Louis Smith. Cheers to Susie Barrie for the wine choices! All of today's
:28:50. > :28:53.recipes are on the website. Go to: bbc.co.uk/saturdaykitchen. We're