:00:10. > :00:15.Good morning. Yes, it is, 9am. It is an early start today, but we
:00:15. > :00:25.have got a world-class line-up of recipes and guests that will wake
:00:25. > :00:38.
:00:38. > :00:44.you up. This is Saturday Kitchen Welcome to the show. Cooking live
:00:44. > :00:48.in the studio with me today as always two top chefs, the original
:00:48. > :00:51.pioneer of great British cooking, he won Michelin stars for Scotland
:00:51. > :00:58.and he used his skills and knowledge to teach a new generation
:00:58. > :01:03.of Scots with his own cookery school, it is Nick Nairn. Next to
:01:03. > :01:09.him, he has a pub in the sleepy town of Marlow, he has already won
:01:09. > :01:11.a Michelin star which should be the first of many, it is the brilliant
:01:11. > :01:18.Mr Tom Kerridge. Good morning to you both.
:01:18. > :01:22.All we need is a couple of bales! On the menu for you Mr Nick Nairn,
:01:22. > :01:30.what is it? Mangoe salsa, a dipping sauce, very simple. Like myself,
:01:30. > :01:36.James. Nice and simp. Simple. You make the sauces, but you can buy
:01:36. > :01:40.them in. Tom, follow that? Something more brunchy, I'm I'm
:01:40. > :01:45.doing pork schnitzel with pickled apple and a fried duck egg.
:01:45. > :01:53.It sounds fancy, but it is simple. A brunchy, lunchy dish.
:01:53. > :01:58.There is a few celery leaves on it. We have a great line-up of foodie
:01:58. > :02:03.films from our BBC archive. Today we have helpings from Rick Stein
:02:03. > :02:08.and the legend Mr Keith Floyd. Our special guest today brings much
:02:08. > :02:15.needed Hollywood glamour. Her movies include Save The Last Dance
:02:15. > :02:21.and all three brilliant Bourne Identity films. She is about to hit
:02:21. > :02:24.our films on Friday. Please welcome Julia Stiles. It is great to have
:02:24. > :02:28.you on the show. It is an early start today, but I suppose you are
:02:29. > :02:31.used to it? It is an early start, but I am looking toord to that --
:02:31. > :02:35.forward to that. What do you reckon about the
:02:35. > :02:38.chicken dish? Maybe in about five hours!
:02:38. > :02:43.It is an evening dish. I can't complain.
:02:43. > :02:47.Do you get time to cook at home. Where is home? I live in New York.
:02:47. > :02:51.I love to cook, but when I am working I don't get to cook much.
:02:51. > :02:56.But you get to eat out? Yes, great restaurants.
:02:56. > :02:59.You are here to face your food heaven or food hell. Some of our
:02:59. > :03:08.viewers decide which you will be eating. Food heaven, if you could
:03:08. > :03:16.pick anything you like, an ingredient, apart from the chicken
:03:16. > :03:22.kebabs, what would you like me to cook? I love wild salmon.
:03:22. > :03:26.And avocado. If I was on a dessert island and there was nothing to eat,
:03:26. > :03:31.but avocados, I would be fine. What about food hell, what would it
:03:31. > :03:37.be? Octopus. Really? For some people love
:03:37. > :03:42.octopus, I don't know why. Neither do I. Squid possibly.
:03:42. > :03:49.Unless it is deep fried. It is salmon or octopus. I am going
:03:50. > :03:59.to take a classic dish like a gravadlax and add that avocado in
:03:59. > :04:03.it. It is served with a deep fried bread crumbed egg. How is that?
:04:03. > :04:11.Sounds like heaven. The octopus is marinaded with
:04:11. > :04:17.onions and red wine and tomatoes and served with a big pile of
:04:17. > :04:22.bulgur wheat tabbouleh on the side. But you have to wait until the end
:04:22. > :04:28.of the show to see which one Julia gets. We have two Saturday Kitchen
:04:28. > :04:32.viewers. Steph, you wrote in. Who have you brought in? My baby
:04:32. > :04:34.sister, Jenni. Both keen gardeners? Yes.
:04:35. > :04:38.How are you coping with the drought? It has been raining quite
:04:38. > :04:42.a bit recently. Whereabouts? Northamptonshire.
:04:42. > :04:45.Not so much in London, but we are a bit dry.
:04:45. > :04:49.Any keen gardening tips? You said earlier.
:04:49. > :04:52.Get a man in to do it! LAUGHTER
:04:52. > :04:58.Brilliant. I will talk to you both later. If you have got any
:04:58. > :05:02.questions, fire away and you get to help decide what Julia will be
:05:02. > :05:12.eating. It will be a no brainer. If you have got a question, call this
:05:12. > :05:13.
:05:13. > :05:18.Calls cost 10p a minute and mobiles and other networks maybe asking. If
:05:18. > :05:22.you get through, we will be asking you if Julia should get food heaven
:05:22. > :05:27.or food hell. You don't have to wait five hours for chicken, you
:05:27. > :05:32.are about to get it. A man who I suspect has been up
:05:32. > :05:34.quite early, it is the bleary-eyed Mr Nick Nairn. You are normally
:05:34. > :05:38.walking into your house at this time.
:05:38. > :05:43.James, you are painting a very true picture.
:05:43. > :05:50.Right, so what's on the menu? Sesame chicken kebabs. All simple.
:05:50. > :05:57.All done in the food processor, except for the mangoe salsa. Finely
:05:57. > :05:58.diced mangoe, chilli, coriander, mint leaves and dress it with oil
:05:58. > :06:03.mint leaves and dress it with oil and lime juice.
:06:03. > :06:07.We are going to use chicken breasts for the kebabs. We are going to
:06:07. > :06:13.blitz them in the food processor. Because we are lean, we are going
:06:13. > :06:22.to put put smoked bacon. This is the Italian, cured, smoked
:06:22. > :06:27.belly pork. They are doing it in the UK? Yes. In Scotland we say wee
:06:27. > :06:35.bitsy bacon. It doesn't sound the same. It is indeed what it is.
:06:35. > :06:39.A lot of producers are making their own pancetta? Yes, a lot are doing
:06:39. > :06:43.their own cured meats. Roughly chopped up chilli and spring onions.
:06:43. > :06:52.This is one of these dishes, it is not very chefy and it is nice. I
:06:52. > :06:56.have been cooking a lot of chefy food recently with my mate, Mr Paul
:06:56. > :07:01.Paul Rankin we have been away on a boat doing filming and the food has
:07:01. > :07:07.got chefy and this is really nice. You look surprised for a minute,
:07:07. > :07:13.James. You look surprised. I am surprised you get any cooking
:07:13. > :07:21.done with you two! We have salt, and sugar and
:07:21. > :07:25.cornflour and the cornflour helps hold the hole thing together and
:07:25. > :07:28.and there is sesame oil and a little bit of egg height to hold
:07:28. > :07:33.the whole thing together. What's the idea of this new series
:07:33. > :07:40.that you are doing? Well, it is Paul and I on a boat sailing around
:07:40. > :07:43.either side of the Irish Channel and we are looking at the common
:07:43. > :07:50.things between Irish and Scottish food and we are cooking in real-
:07:50. > :07:54.time from real people. Real people! Yes.
:07:54. > :07:57.As opposed to unreal people! It has been really good fun, I have
:07:58. > :08:01.to say. We've and we have been quite well behaved. You would be
:08:01. > :08:05.surprised. Yeah, it surprises me actually.
:08:05. > :08:09.Big London days. -- big long days.
:08:09. > :08:11.Soak these, what are these called? Wooden sticks.
:08:12. > :08:18.It is complicated this cooking business.
:08:18. > :08:23.Soak them in water so they don't burn when you cook them. And you
:08:23. > :08:27.squidge it on to the stick. Sometimes you need to put flour on
:08:27. > :08:34.your hands. If you need to cook them quickly, you can squidge them
:08:34. > :08:38.down flat. We will roll them in sesame seeds. Get about half an
:08:38. > :08:42.inch of oil in a pan. A lot of of oil? Yes, shallow
:08:42. > :08:47.frying. How is that salsa coming on? It is getting there.
:08:47. > :08:54.You are good at that chopping stuff, you surprise me sometimes! You just
:08:54. > :08:58.get abuse on this programme. Is, "Squidge" a technical term?
:08:59. > :09:03.is a very technical term. It is about Aztecical as Nick Nairn gets
:09:03. > :09:06.at this time of morning. We We did ask for a better quality chef, but
:09:06. > :09:11.nobody else would get up this time in the morning!
:09:11. > :09:17.James and I go back a long way and in the old daysI had a reputation
:09:17. > :09:21.for staying out late at night. I am a dad now. I have got kids and I've
:09:21. > :09:26.grown up. I'm squidging nicely and I am going
:09:26. > :09:31.to roll them in sesame seeds and I'm going to flatten them down so
:09:31. > :09:36.they cook more quickly. It is hot. Why did you put sugar in with the
:09:37. > :09:40.chicken? That is sweet and hot flavour, you know, the heat from
:09:40. > :09:48.the chilli and the sweetness from the sugar. You use a lot of sugar
:09:48. > :09:57.in Asian cooking. The Asian cooking is hot and sweet, trying to get the
:09:57. > :10:02.flavours in balance. How is that salsa looking? It is
:10:02. > :10:06.going. Right. Most of my work is done. Do you
:10:06. > :10:11.want me to give you a dig out with the salsa? No, it is fine.
:10:11. > :10:15.So apart from your TV series, what else are you doing? You have got
:10:15. > :10:18.your cookery school? It is flying away at the moment. I might do
:10:18. > :10:24.another one this year if things work out well. And And working
:10:24. > :10:27.really hard in our restaurant at in Dunblane. We have been there for
:10:27. > :10:32.three years now and it has been a really busy season which is nice
:10:32. > :10:38.because you can't really say about that for everywhere else in
:10:38. > :10:41.Scotland. It has been quiet in some plays. We have a cafe in the
:10:41. > :10:45.Hospital Garden Centre which is going along nicely. All the ducks
:10:45. > :10:51.are lined up in a row which is a bad thing. Everything seems to be
:10:52. > :10:56.going well, something is going to go horribly wrong. And, I did a
:10:56. > :11:01.mountain bike race the other week. You are supposed to be impressed,
:11:01. > :11:08.but you were not. I am impressed! Three old codgers
:11:08. > :11:12.up in Ben Nevis, top fun. Are you into bike riding? No.
:11:12. > :11:18.It hasn't got an engine. It hasn't got an engine.
:11:18. > :11:25.Or a propeller. I have got a mountain bike. Where
:11:25. > :11:28.is it? It is in the shed. You have probably got a shed with
:11:28. > :11:34.cars and tanks. I got carried away in the shop and
:11:34. > :11:35.you go for one of them all- suspension things. And you are not
:11:35. > :11:40.a fan. It is all right.
:11:40. > :11:46.It is just too many big hills where I live.
:11:46. > :11:55.That's the point of mountain bike. It is a mountain bike, it is for
:11:55. > :12:00.going up big hills! The number to call if you have a
:12:00. > :12:05.question: You can find this recipe along with
:12:05. > :12:09.the other recipes on the website. The kebabs are good to go.
:12:09. > :12:14.I'm getting there. What else? oil. Have you got lime juice in
:12:14. > :12:17.there. I have got lime juice. Lime for a
:12:17. > :12:22.garnish. A plate.
:12:22. > :12:27.Just dipping sauces. Sweet chilli sauce for that.
:12:27. > :12:33.You can buy that and it is perfectly all right.
:12:34. > :12:38.It is sugar and chilli and vinegar. And that light Japanese soy, it is
:12:38. > :12:45.delicious. I love it. Look at the quality of the dition in there! --
:12:45. > :12:49.dicing in there! James, you surprise me sometimes. A
:12:49. > :12:57.nice dollop of salsa and then, of course, these are crunchy on the
:12:57. > :13:04.outside from the sesame seeds and we have got all these nice flavours.
:13:04. > :13:07.Sometimes I dice up up prawns. Prawns and chicken work together.
:13:07. > :13:16.Maybe another neat pile of salsa on there because you have done such a
:13:16. > :13:22.good job of the salsa. Seas sesame chicken kebabs. A very
:13:22. > :13:24.nice mangoe salsa. Some nice wedges of loin there. That's a nice touch,
:13:24. > :13:30.mate. Thank you very much. Check that
:13:30. > :13:35.out! It is good we know each other for a
:13:35. > :13:39.long time? It is, indeed. We love one another underneath all the
:13:39. > :13:42.bravado. You get to try this if you want.
:13:42. > :13:46.Absolutely. Or I can just pass it down.
:13:46. > :13:53.It will be very hot. You have lots of pasta. If you
:13:53. > :13:58.don't want to try, you can pass it down!
:13:58. > :14:03.You get Hollywood A-list and then you get pasta.
:14:03. > :14:07.How do I eat this? Break a little bit off the end and try a bit of
:14:07. > :14:11.salsa. I will take it off the secures.
:14:11. > :14:15.You can put prawns with the chicken. Dice the prouns up and fold --
:14:15. > :14:22.prawns up and fold them through at the end. You get prawn toast, it is
:14:22. > :14:25.a similar mix to prawn toast. Is lime OK with it? Lime is good. A
:14:25. > :14:29.little dip in the soy or the sweet chilli sauce.
:14:29. > :14:31.Breakfast of champions. It is hot. It is hot.
:14:31. > :14:37.I don't like it when people watch me eat.
:14:37. > :14:41.That's the idea of a cookery programme!
:14:41. > :14:47.Just nod. It is very good. The sesame is great.
:14:47. > :14:52.She is a great actress! I don't like chicken that much and that was
:14:53. > :15:02.delicious. Now you have to try some. We need
:15:03. > :15:21.
:15:21. > :15:24.Nick, your chicken is nothing like the kebabs I used to have when I
:15:24. > :15:31.was a student. Thank goodness for that. I have decided to go for
:15:31. > :15:34.something that is white and has good acidity. Something like this
:15:34. > :15:36.Yalumba from south Australia would be eye deesmt I have decided my
:15:36. > :15:41.mission today is to choose something that you might not be
:15:42. > :15:51.familiar with. The wine I've picked comes from the
:15:52. > :16:01.
:16:01. > :16:05.south of France and it is the 2010 finest Picpoul De Pinet.
:16:05. > :16:12.As you would expect, the wine goes nicely with seafood, but it is
:16:12. > :16:17.perfect with with this chicken dish too. On the nose, it has apples and
:16:17. > :16:23.pears and a lovely hint of spice. On the pallet, that spiciness works
:16:23. > :16:27.nicely with the pancetta. The acidity in this wine is the perfect
:16:27. > :16:32.foil for the juicy chicken and sweet onions. There is a lovely
:16:32. > :16:38.tanning that picks up on the sesame seeds and the salty soy. Nick, I
:16:38. > :16:48.think your dish is perfect for summer dining and I think I have
:16:48. > :16:50.
:16:50. > :16:54.At �5, I think it is a bargain. It goes well with that summery food.
:16:54. > :16:57.OK with wine at this time in the morning? When in Britain, you know!
:16:57. > :17:00.Join us! LAUGHTER
:17:00. > :17:05.Cheers! Absolutely. Girls, what do you
:17:05. > :17:08.reckon? I like that. I love it. And the salsa was lovely.
:17:08. > :17:13.Tom. Rock'n'roll. The booze with it, it
:17:14. > :17:16.cuts through it really nice. At 9.15am, he is ap happy man.
:17:16. > :17:21.Very happy. You can join us at the chef table u
:17:21. > :17:25.all you have to do is write to us with your name and address and day
:17:25. > :17:27.time phone number. So get writing and don't forget to
:17:27. > :17:32.put a stamp on your your envelopes, please.
:17:32. > :17:37.Later on, Tom over there has a tasty pork recipe which is? Pork
:17:37. > :17:41.schnitzel and a fried duck egg. It is all about the fried duck egg,
:17:41. > :17:46.you will see that in a minute. Let's catch up with Mr Rick Stein
:17:46. > :17:55.and he is off to an anchovy factory, not necessarily the best place to
:17:55. > :17:58.be on a hot and sunny day, but I suppose you could say
:17:58. > :18:05.I'm thinking about Elizabeth David I suppose you could say this is
:18:05. > :18:13.by the Mediterranean bringing in a catch
:18:13. > :18:21.This is one of the canneries here really quickly, mainly by women
:18:21. > :18:25.take off the heads and remove and sprinkle on sea salt,
:18:25. > :18:27.I asked why there wasn't a machine to do this,
:18:28. > :18:31.but the boss here, Agostino Recca,
:18:31. > :18:34.said in a resigned New York Sicilian way,
:18:34. > :18:38."There's no machine, because a machine can't tell a good anchovy from a bad one.
:18:38. > :18:40."These women can!"
:18:40. > :18:44.So what makes this town, Sciacca, synonymous with anchovies?
:18:44. > :18:45.The climate is the best here in Sciacca,
:18:45. > :18:45.Pace
:18:45. > :18:48.Pace pace
:18:48. > :18:54.it's humid and sometimes hot. That's- what it needs for the anchovies.
:18:54. > :18:55.And the fact that they're caught and preserved in one day... Yes.
:18:55. > :18:55.Pace pace pip
:18:55. > :18:55.Pace pace pip pip
:18:55. > :19:05.Pace pace pip pip dodo
:19:05. > :19:19.
:19:19. > :19:28.The only thing you would put on Pace pace pip pip dodo doh! Doh!
:19:28. > :19:33.Now I have tasted the real thing. That's what is good about coming on
:19:33. > :19:37.this tour is that you could not write a correct recipe unless you
:19:37. > :19:42.tasted something. I have to say that. This is lovely and sweet and
:19:42. > :19:52.aromatic. Basically, it is just aubergine, onion and tomato and
:19:52. > :20:03.
:20:03. > :20:06.Now do you remember this? Richard took the country by surprise
:20:06. > :20:08.This was a time when we knew so little about food.
:20:08. > :20:11.'The last two weeks of March are an anxious time for the spaghetti farmer.
:20:11. > :20:14.'There's always the chance of a late frost, which,
:20:14. > :20:16.'while not entirely ruining the crop,
:20:16. > :20:19.'generally impairs the flavour
:20:19. > :20:21.'and makes it difficult to obtain top prices in world markets.'
:20:22. > :20:24.'Many people are often puzzled by the fact
:20:24. > :20:26.'that spaghetti is produced at such uniform length.
:20:26. > :20:29.'This is the result of many years of patient endeavour
:20:29. > :20:31.'by plant breeders,
:20:31. > :20:34.'who've succeeded in producing the perfect spaghetti.'
:20:34. > :20:38.Well, it was April Fool's Day, but so many people believed it.
:20:38. > :20:41.It was from the days when Italian restaurants in London had signs
:20:41. > :20:46.outside saying "we serve spaghetti but not on toast!"
:20:46. > :20:50.I'm going towards the centre of Sicily to see how spaghetti's made,
:20:51. > :20:55.heading towards the town of Corleone, famous for being the home
:20:55. > :20:58.of the Mafia Don played by Marlon Brando in The Godfather.
:20:58. > :21:02.I would've come here anyway, spaghetti factory or not,
:21:02. > :21:05.because of this landscape -
:21:05. > :21:09.people could hide and never be found for years.
:21:09. > :21:13.Before I came here I imagined it to be barren, rocky scrubland
:21:14. > :21:17.and yet it's very fertile and green.
:21:17. > :21:22.'It's funny walking about. You can't help but think that every old man
:21:22. > :21:25.'you see on the street corner is a retired Mafia Don
:21:25. > :21:29.'living in a palazzo in luxurious retirement.'
:21:29. > :21:37.I suppose this could only happen to me, but we're here in Corleone
:21:37. > :21:39.In Corleone, everything is Mafia!
:21:39. > :21:43.And everybody who comes to Corleone becomes Mafia.
:21:43. > :21:45.And everybody talks like Mafia people?
:21:45. > :21:47.Yes, of course.
:21:47. > :21:49.Because when you come here,
:21:49. > :21:52.you become the Mafia like us, sir!
:21:52. > :21:55.Well, that was very illuminating!
:21:55. > :21:58.I just popped in for a beer and got a dissertation!
:21:58. > :22:01.But this is what I came to see, this old spaghetti factory's
:22:01. > :22:08.been churning out pasta for over a hundred years.
:22:08. > :22:11.Well, I've always wanted to see how proper pasta's made.
:22:11. > :22:16.It just looks wonderful, cascading down like that. And the smell!
:22:16. > :22:19.All I'm thinking, because it's just before lunch,
:22:19. > :22:22.is pomodoro sauce, is tomato sauce!
:22:22. > :22:24.That's all I'd want, nothing more.
:22:24. > :22:28.The smell of that fresh wheat is absolutely wonderful.
:22:28. > :22:32.I'm just thinking, many, many years ago in the kitchens
:22:32. > :22:36.of my restaurant, I used one of those little, tiny pasta machines.
:22:36. > :22:41.We used to dry the pasta on broom handles all over the kitchen.
:22:41. > :22:43.That's the sort of thing I needed!
:22:43. > :22:47.It's just made with durum wheat and water, nothing more.
:22:47. > :22:53.So that's how it all becomes the same length.
:22:53. > :22:57.Mussolini the fascist dictator tried to change the Italian diet
:22:57. > :23:01.and wanted to stop the population eating so much pasta,
:23:01. > :23:04.because he thought it made them sluggish and lazy.
:23:04. > :23:08.Needless to say he didn't achieve his goal!
:23:08. > :23:11.Earlier, I mentioned Pasta a la Norma.
:23:11. > :23:15.It's a classic, Sicilian pasta, named after Bellini's opera, Norma.
:23:15. > :23:19.Bellini was Sicilian, as you'd probably gather.
:23:19. > :23:24.Anyway, first slice aubergines and cover in salt to take out
:23:24. > :23:27.the moisture. Dry in a tea cloth - ideally you want to do this
:23:27. > :23:30.a half-hour before you fry them.
:23:30. > :23:33.The opera, Norma, was apparently a huge hit
:23:33. > :23:39.and "Norma" became synonymous with something that was really good.
:23:39. > :23:42.Toss them in a pan of hot olive oil
:23:42. > :23:50.give them a good searing and then set them aside.
:23:50. > :23:53.Chop and crush some garlic in some salt
:23:53. > :23:57.and fry that off in the same oil.
:23:57. > :24:02.Add some chilli flakes and chopped tomatoes.
:24:02. > :24:07.Then put in the ever-so-slightly fried aubergines.
:24:07. > :24:11.I know it's another vegetarian pasta dish,
:24:11. > :24:12.but Sicily's famous for them.
:24:12. > :24:17.They've got such great, sun-ripened vegetables.
:24:17. > :24:20.Crumble in some cheese. I'm using feta. In Sicily,
:24:20. > :24:23.the chefs seem to prefer Caciocavaillo,
:24:23. > :24:26.those yellow, pear-like cheeses that hang from the rafters.
:24:26. > :24:29.Tear up some basil
:24:29. > :24:33.and put in the spaghetti and toss it around and serve.
:24:33. > :24:37.Dishes like this hark back to times- when Sicily was a poor country
:24:37. > :24:40.and everyone had to use what was in season.
:24:40. > :24:44.Now, you might take the view that this is poor people's food,
:24:44. > :24:48.or you could say it's a splendid celebration
:24:48. > :24:53.of the aubergine, the tomato, cheese and olive oil.
:24:53. > :25:03.FORK CLATTERS ON FLOOR
:25:03. > :25:04.
:25:04. > :25:05.Now
:25:05. > :25:05.Now that
:25:05. > :25:09.Now that spaghetti
:25:09. > :25:11.Now that spaghetti looked delicious and spaghetti is one of those
:25:11. > :25:16.things that pretty much everybody loves. There is so many great
:25:16. > :25:21.sauces that look with it. Don't just it with spaghetti bolognaise.
:25:21. > :25:26.It is with chilli and lemongrass and I know you love lobster. Do I.
:25:26. > :25:29.I thought we would do a Thai I thought we would do a Thai
:25:29. > :25:38.spaghetti dish. The idea of it can work together.
:25:38. > :25:44.We have shallots, and garlic, lemon, grass -- lemongrass and chilli and
:25:44. > :25:47.and ginger and we are going to make a sauce to go with it. You want to
:25:47. > :25:52.cook the spaghetti for ten minutes and you can do this with linguine
:25:52. > :25:55.which is quicker and takes three or four minutes. I was reading about
:25:55. > :26:00.you yesterday and I can't believe it, before you were 20, you were
:26:00. > :26:04.working with the likes of Harrison Ford. It is an incredible career
:26:04. > :26:08.early on. How did that suddenly start? I grew up in New York City
:26:08. > :26:12.and I started working with a theatre company, kind of as a fluke
:26:12. > :26:17.and I really enjoyed it and then they helped me find an agent and I
:26:17. > :26:22.was auditioning for movies and television and then I got lucky.
:26:22. > :26:28.You got lucky, that's what it is? Well, no, it took a lot of
:26:28. > :26:32.persistence, I guess, but yeah. A that what you went in for when
:26:32. > :26:38.you started off? Because a lot of actors and actresses go for the
:26:38. > :26:45.theatre first first or did you want to focus on films first of all?
:26:45. > :26:49.18 years ol, I didn't have -- old, I didn't have a plan, I just
:26:49. > :26:54.enjoyed performing. I was lucky that I was living with my parents.
:26:54. > :26:59.Highly you were young, you -- while you were young, you worked with the
:26:59. > :27:06.great Heath Ledger. The cast and stuff that you have worked with at
:27:06. > :27:10.an early age. Yes. I know you mainly from the Bourne
:27:10. > :27:15.Identity films. When you were doing that with Matt Damon, did you
:27:15. > :27:21.realise it was going to be the biggest hit that it was, Matt
:27:21. > :27:26.wasn't an action? When he was cast in Bourne Identity, Doug had the
:27:26. > :27:33.vision of making a European-style action movie and the stoo studio
:27:33. > :27:37.was nervous about it, because it wasn't assured and Matt Damon had
:27:37. > :27:42.won the Oscar for screen writing, but he wasn't your typical action
:27:42. > :27:50.star and the leading lady in it wasn't very well known in the
:27:50. > :27:56.States. She was known for Well Known Run.
:27:56. > :28:04.And you appeared in all three of them? I was lucky. I was killed in
:28:04. > :28:06.the original cut and they edited it so I survived. I think he through
:28:06. > :28:09.me up against a wall and I broke my neck.
:28:09. > :28:14.That was nice. They cut that and I survived.
:28:14. > :28:18.While you were doing that, I didn't realise that you were doing a film
:28:18. > :28:23.with with Julia Roberts at the same time? Yes. You really did your
:28:23. > :28:28.research? Yes. Your PR team sent me DVDs and stuff.
:28:28. > :28:31.You didn't watch them. I did watch them. I watched Dexter
:28:31. > :28:37.which is the thing that you are doing at the moment. You call it
:28:37. > :28:40.the fifth fifth season in the States? Series five.
:28:40. > :28:46.Fifth series whatever it is. Tell us about Dexter and what it is
:28:46. > :28:56.about. I watched a little bit of it, it is hard hitting. He is a serial
:28:56. > :28:56.
:28:56. > :28:59.killer with a heart of gold maybe. LAUGHTER
:28:59. > :29:02.No, but it is it's, every season, I got hooked on it last season,
:29:02. > :29:06.season four. Every season they have a guest who is like sort of his
:29:06. > :29:09.nemesis. He play as guy who -- plays a guy who kills people, but
:29:09. > :29:12.with a conscience. He has a code. Nice.
:29:12. > :29:16.He has a lot of aggression in him, but he will take out his rage on
:29:16. > :29:21.people who sort of deserve it and so it brings up a lot of moral
:29:21. > :29:24.questions about what is right and what is wrong? The audience finds
:29:25. > :29:28.themselves rooting for for him even though what he does is technically
:29:28. > :29:31.immoral. The idea of the story changed. He
:29:31. > :29:35.is cast as a goody, would you say? He witnessed the death of his
:29:35. > :29:39.mother at a young age and that traumatised him and that's what he
:29:39. > :29:45.is working through and when he meets my character, my character
:29:45. > :29:51.has been through a horrible - horribly traumatic event and she is
:29:51. > :29:55.out for revenge and she is a loose canon and he can't control her. It
:29:55. > :29:58.is about how he is keeping a secret from the rest of the world,
:29:58. > :30:01.including his late wife and his sister and the people that he works
:30:01. > :30:06.with and my character knows the truth about him. They trust each
:30:06. > :30:15.other, but kind out of necessity. Does that make any sense? Your
:30:15. > :30:21.character has got an interesting name? Lumen.
:30:21. > :30:26.Yes. Have you ever met anyone called
:30:26. > :30:34.Lumen. We have lemongrass, chilli, white
:30:34. > :30:38.wine, some double cream. Double cream? Absolutely. He is from
:30:38. > :30:45.Yorkshire! I guess not with spaghetti.
:30:45. > :30:55.You have done your research on this show because we don't use cock owe
:30:55. > :30:58.
:30:58. > :31:04.nut -- coconut or cream fresh. Coconut is not low-fat.
:31:04. > :31:08.As well as Dexter, what else are you doing? I finished a film called
:31:08. > :31:11.Between Us. It is two couples and the ups and downs in their
:31:12. > :31:13.relationship. It takes place over the course of two different dinner
:31:13. > :31:18.parties. Right.
:31:18. > :31:20.Where one couple is fighting embarrassingly in front of the
:31:20. > :31:25.other. It happens a lot at dinner parties?
:31:25. > :31:30.One of the lines is, "This is why I hate dinner parties because people
:31:30. > :31:35.end up fighting.". But not at your dinner parties.
:31:35. > :31:38.Sometimes. Mainly when you invite Nick Nairn. I am impressed with
:31:38. > :31:42.your ability to talk and cook at the same time.
:31:42. > :31:52.He is a man. It is like walking and chewing gum.
:31:52. > :31:54.
:31:54. > :31:57.You haven't tasted it yet! LAUGHTER
:31:57. > :32:01.We're going to chop some aneder and -- coriander. We have the pasta
:32:01. > :32:05.cooking away in a pan. Just these little claws here and I'm going to
:32:06. > :32:11.dice this up. I know theatres are a passion for
:32:11. > :32:16.you because you starred in the West End in 2004? Yes, 2004.
:32:16. > :32:21.I have definitely done my research, it is not even written down.
:32:22. > :32:26.Are we going to see you in the UK UK in the UK? I would love to come
:32:26. > :32:30.back and do a play. There is great theatre. I was going to do a
:32:31. > :32:35.Broadway play. I did a play here and on Broadway as well. I would
:32:35. > :32:38.love to. The theatre is, there is something so special about how old
:32:38. > :32:41.they are, even the dressing rooms. A lot of times in New York the
:32:42. > :32:45.theatres have been remodelled whereas here you kind of, you feel
:32:45. > :32:48.the history behind it. Did the Americans have a
:32:48. > :32:58.fascination for the British theatre and the history that goes behind
:32:58. > :33:03.
:33:03. > :33:04.it? Is that something that's conscious in America? Maybe!
:33:04. > :33:07.LAUGHTER No, I'm like the idiot American who
:33:08. > :33:09.is so charmed by British culture that yes, I would say that I have a
:33:10. > :33:12.fascination with it. I can't speak for all Americans though.
:33:12. > :33:15.It is fascinating, the Americans. The dressing rooms and when you go
:33:15. > :33:18.to these old places, the history and the stuff written on the walls
:33:18. > :33:21.and all that stuff, it is fascinating when you go into those
:33:21. > :33:26.places. Yeah. Even I remember my dressing room had a fireplace in it
:33:26. > :33:30.which I thought was very... A nice touch.
:33:31. > :33:37.In the winter you need it! We have lobster and then that sits
:33:37. > :33:41.on there. Beautiful. And then you have your little
:33:41. > :33:45.lobster linguine. We are going to eat it. We're not going to go on a
:33:45. > :33:52.tight shot of you eating it. I will tell you when Dexter is on. It
:33:52. > :33:57.starts this Friday, 17th June, 10pm in the evening on the FX Channel.
:33:57. > :34:01.Taste the lobster. Spicy, lemony, limy.
:34:01. > :34:05.Creamy too. The cream has gone in there.
:34:05. > :34:10.That's delicious. Spicy. What are we cooking for Julia at
:34:10. > :34:16.the end of the show? Salmon which is rolled in mustard and dill and
:34:16. > :34:22.served in thin slices with a salad and a deep fried crispy egg. No
:34:22. > :34:30.duck egg. He is doing that one. Or could she be facing food hell, the
:34:30. > :34:34.octopus is marinaded and cooked with onions and tomatoes and served
:34:34. > :34:40.with bulgur wheat tabbouleh. Nick, what do you like the sound of?
:34:40. > :34:45.Salmon, fantastic. You are not going to do a deep fried soft egg
:34:45. > :34:47.live. I am.
:34:47. > :34:51.You're mental. You are.
:34:51. > :35:01.It is salmon. You have to wait until the end to see the final
:35:01. > :35:02.
:35:02. > :35:06.result. It is time for Indian food. She is helping a man make a spicy
:35:06. > :35:12.feast good enough to impress his East Ham is home to a
:35:12. > :35:21.The Goan community with the church playing
:35:21. > :35:31.attend morning mass Jonathon's mother-in-law
:35:31. > :35:32.
:35:32. > :35:35.It's been a long time since so I'm really looking
:35:36. > :35:38.At Clara's house, all the family and some friends
:35:38. > :35:40.have shown up for the feast.
:35:40. > :35:42.So this is my family.
:35:42. > :35:44.I'd like to introduce you to my wife, Lorraine.
:35:44. > :35:44.Hi. Nice to meet you.
:35:44. > :35:46.And that's our son, Benjie. Hi, Benjie.
:35:46. > :35:48.He's not happy. This is my mother-in-law, Clara.
:35:48. > :35:50.This must be Clara. It's nice to meet you.
:35:50. > :35:53.I've bought you a prawn cake. Thank you.
:35:53. > :35:55.Oh, thank you for inviting me.
:35:55. > :35:59.I'm so excited. I'm so pleased you have come.
:35:59. > :36:01.Clara's really gone to town and has cooked a wide variety of dishes.
:36:01. > :36:03.Goans love meat and fish,
:36:03. > :36:05.and there's plenty of it today, including pork curry,
:36:05. > :36:11.masala fried fish, and of course the Goan favourite, fish curry.
:36:11. > :36:12.Unlike Jonathon, Clara cooks all the time and believes it
:36:12. > :36:17.was her tasty food that helped her daughters find their love matches.
:36:17. > :36:19.Are you up for recreating this kind of a meal?
:36:19. > :36:21.It's going to be hard, because her cooking is very good
:36:21. > :36:31.and a high standard, but I reckon I'll give it my best shot.
:36:31. > :36:45.
:36:45. > :36:45.The
:36:45. > :36:45.The main
:36:45. > :36:51.The main dish,
:36:51. > :36:55.The main dish, the vind lieu. Five black pepper corns. A couple
:36:55. > :37:02.of cloves. If you can put these in the spice grinder.
:37:02. > :37:06.And a teaspoon of coriander and a teaspoon of cumin seeds. The
:37:06. > :37:10.cinnamon. And that's all the spices going in. It is not so spicy. It
:37:10. > :37:15.should be enough to flavour your meat. This dish is mainly
:37:15. > :37:22.characterised by the vinegar. A lot of the Portuguese dish have vinegar,
:37:22. > :37:29.but a lot of the prePortuguese dishes would be flavoured with
:37:29. > :37:34.tamron. The thought vin was from vinegar and aloo from garlic.
:37:35. > :37:39.Yes, this dish has a lot of garlic. But because it cooks down to 45
:37:39. > :37:46.minutes, it is not garlicy, it is beautiful and rounded.
:37:46. > :37:53.To make the paste for the vind lieu, we are using seven cloves of garlic
:37:53. > :37:55.and a generous helping of ginger. How many chillies? Three? Three,
:37:55. > :38:05.sounds good. You know what, I am leaving the
:38:05. > :38:09.
:38:09. > :38:15.I am mixing this paste along with the freshly
:38:15. > :38:25.you can leave this to marinade but it's fine to
:38:25. > :38:41.
:38:41. > :38:46.. Cover the pan and leave to cook for 45 minutes. This will allow the
:38:46. > :38:48.pork to stew in its own juices. If it does dry out, you can always
:38:48. > :38:50.add water. It looks good.
:38:50. > :38:56.You want to have a try? I think so, yeah.
:38:56. > :39:01.It is hot. It is good. That is really, really
:39:01. > :39:05.good. Anything like the ones you are used
:39:05. > :39:10.to? It has to blow their socks off.
:39:10. > :39:14.She won't believe I've cooked it. Yours is going to be like that. I
:39:14. > :39:21.have faith! Can I have some more?
:39:21. > :39:28.For Jonathan's final dish, I am making a wonderful stuffed sea bass.
:39:28. > :39:34.So, what I brought here... I don't recognise this.
:39:34. > :39:41.This is a coconut grater. You put it in there and you just turn. Cock
:39:41. > :39:50.owe nut is an essential ingredientsant, but you can use
:39:50. > :39:54.frozen one. I find the flesh from a frozen one tastes sweeter. I need
:39:55. > :40:04.coriander and garlic, four teaspoons of lemon juice without
:40:05. > :40:05.
:40:05. > :40:15.pips, some ginger, chillies to give it a kick. A tea teaspoon of cumin
:40:15. > :40:17.
:40:17. > :40:23.and some pictaccios and some freshly grated coconut and whiz to
:40:23. > :40:26.a a puree. Now we try. Who will you be able to tell if it
:40:26. > :40:31.is... It should be salty enough and tart enough. If you want more
:40:31. > :40:34.chilli, you can add another one. I don't think it needs anymore
:40:34. > :40:40.chilli. What are you saying? Two chillies
:40:40. > :40:48.was enough. It is a perfect chilli. The final
:40:48. > :40:56.touch to the chum knee is fried Then I am adding some
:40:57. > :41:06.You want to just put it in there or so in the oven, depending
:41:07. > :41:08.
:41:08. > :41:18.We can put some I say you get stuck in.
:41:18. > :41:23.
:41:24. > :41:33.If I can produce It's up to Jonathon to make sure
:41:34. > :41:39.
:41:40. > :41:41.That paste is looking a bit That's cos you've not
:41:41. > :41:44.Coriander goes in first with garlic and ginger.
:41:44. > :41:46.Let's take out some of this coconut.
:41:46. > :41:50.I thought it should have been more green...
:41:50. > :41:52.The kitchen is in chaos and Clara doesn't like to be kept waiting.
:41:52. > :41:54.I've got to be honest, this knife is the worst I've ever seen.
:41:54. > :42:03.Two down, one to go. Let's go. Jaldi jaldi. God, that means quick.
:42:03. > :42:05.Finally, we're done. And lunch is served.
:42:05. > :42:08.Oh, hi. It looks wonderful.
:42:08. > :42:10.There's just Jonathon's fish to dish up.
:42:10. > :42:13.Oh, look at that.
:42:13. > :42:15.It's too nice to eat. You've done a marvellous job.
:42:15. > :42:17.It looks good. It looks very good.
:42:17. > :42:19.OK. Do you like that? Do you like that? Yes.
:42:19. > :42:23.Well, tuck in.
:42:23. > :42:26.But what does mother-in-law Clara think?
:42:26. > :42:28.It's really nice. The same blend I would make, you're quite OK.
:42:28. > :42:30.They're really good.
:42:30. > :42:33.I can't believe he's produced it in his own kitchen at home.
:42:33. > :42:36.Ten out of ten and worth the wait. Can I cook for you again, then?
:42:37. > :42:39.Certainly. Yeah, the food is really good.
:42:39. > :42:42.I can't wait to come back again here.
:42:42. > :42:44.The same time again next week?
:42:44. > :42:54.Exactly. I can expect you to cook more like this for me next time.
:42:54. > :42:59.
:42:59. > :42:59.You
:42:59. > :42:59.You can
:42:59. > :43:03.You can see
:43:03. > :43:07.You can see more recipes on next week's show. Still to come Saturday
:43:07. > :43:12.Kitchen Live. Nigel Slater has a couple of delicious supper ideas.
:43:12. > :43:18.He is having garlic toast, topped with grilled goats cheese and he is
:43:18. > :43:21.making chicken burgers which he serves wrapped in a lettuce leave.
:43:21. > :43:27.Keith Floyd meets his nemesis in France. This is classic TV. The
:43:27. > :43:37.great man goes head-to-head with a ferocious female French cook to see
:43:37. > :43:44.
:43:44. > :43:48.who makes the best best peperade. Scotland's fastest omelette maker,
:43:48. > :43:52.that's Mr Nick Nairn. You can see them go head-to-head in today's
:43:52. > :44:02.Saturday Kitchen, the Omelette Challenge coming up live. What will
:44:02. > :44:02.
:44:02. > :44:08.we be cooking tor Julia at the end show? Salmon or octopus with bulgur
:44:08. > :44:12.wheat tabbouleh. Tom, what are you going to go for? Salmon with a deep
:44:12. > :44:17.fried egg or are you going to let her suffer and have octopus? I was
:44:17. > :44:24.going to say octopus, but it has got to be salmon.
:44:24. > :44:30.That was not a culinary decision. Me thinks not as well.
:44:30. > :44:35.Making his Saturday Kitchen debut is a man who turned a small
:44:35. > :44:40.restaurant in Marlow to a Michelin starred restaurant.
:44:40. > :44:43.Congratulations on your Michelin Congratulations on your Michelin
:44:43. > :44:47.star. What are we cooking? We are doing a pork schnitzel with apples
:44:47. > :44:52.and a fried duck egg. You start off there. You want me to
:44:52. > :44:57.start off with the apples. Now, tell us about this dish then.
:44:57. > :45:03.This is the pork loin, people call it loin? Tender loin. It is the
:45:03. > :45:08.fillet of pork. It is nice. You know, it is easy and quick to cook
:45:08. > :45:10.and low in fat, but yeah, it is a lovely piece of pork and it is easy
:45:10. > :45:15.to do. It is an easy dish for a Saturday morning.
:45:15. > :45:20.But you have got to cook it quickly? That's it. Because it has
:45:20. > :45:25.got no fat in it? It has a low-fat content and it will dry out.
:45:25. > :45:32.You take the whole fillet and cut it in half? Cut it in half.
:45:32. > :45:39.Yes. And I barbed it with an inch of its life with a rolling pin. I
:45:39. > :45:42.am going to get flour and some eggs and we are going to panee it.
:45:43. > :45:47.Covering it in bread crumbs ready for frying.
:45:47. > :45:52.Tell us about your restaurant, it is a pub and still is a pub? It is
:45:52. > :45:57.a pub. It is a pub. You can come in for a pint, but it is only small,
:45:57. > :46:01.if most people are eating, there there isn't many table to sit down
:46:01. > :46:05.and have a beer. But it does work very well. I try to keep it so that
:46:05. > :46:09.you can come through the door and there is real ales on so people
:46:09. > :46:14.know what it is. If you want to come in and spend �300 on a bottle
:46:14. > :46:17.of wine, you are welcome to do so, but if you want to come in and
:46:17. > :46:21.drink a pint of beer and have steak and chips, that's great.
:46:21. > :46:31.. Are you a fan of the English pub? Oh yes. Very much so.
:46:31. > :46:33.
:46:34. > :46:35.Standing up drinking warm, beer, I love it!
:46:35. > :46:37.LAUGHTER But you are trying to keep it,
:46:37. > :46:40.although you have the Michelin starred food, it is still the
:46:40. > :46:44.authentic pub experience, would you say? We try to be as best as we can
:46:44. > :46:46.be, you know. I want it to be, I'm a simple kind of guy and when I
:46:46. > :46:50.opened the restaurant. I worked in Michelin restaurants all my life
:46:50. > :46:55.and I want it to be an environment that I want to go on my day off
:46:55. > :46:58.which is what myself and my wife aimed for when I opened. If I get a
:46:58. > :47:03.day off, I'm normally there. You started off with you and a
:47:03. > :47:08.couple of cooks and now you have got 13 chefs and stuff like that?
:47:08. > :47:12.It was me and to others and it is a full brigade of about, there is ten
:47:12. > :47:17.in the kitchen plus another three kitchen porters. Yeah, we are going
:47:17. > :47:20.to get a duck egg on. Cook it nice and slowly. We are
:47:20. > :47:25.going to cook the duck egg so it doesn't fry too quickly.
:47:26. > :47:34.I have turned it up a bit. You might want to turn it down. I will
:47:34. > :47:40.I will turn in down. Pf Are you not a fan of the chis.Y egg? The yolk
:47:40. > :47:43.acts as the sauce. I like soft yolks, but I like the crispy
:47:43. > :47:47.outside bit. Yeah. Yeah.
:47:47. > :47:55.Served with that we're going to be doing celery.
:47:55. > :47:58.You want a pickling liquor. Yes. Tell bus that? It is -- tell us
:47:58. > :48:07.about that. It is equal parts. We are We are
:48:07. > :48:14.going to get the sugar to dissolve and we are going to put in there
:48:14. > :48:18.some star anaise and pepper corns. We are going to bring that up to
:48:18. > :48:22.the boil to get a bit of flavour going into that. The puree is on.
:48:22. > :48:26.The pork is on. That tender loin will cook quickly.
:48:26. > :48:29.It will cook quickly. We will keep an eye on it and you don't want to
:48:29. > :48:33.burn it because that would be a disaster for a Michelin starred
:48:33. > :48:38.chef to appear on here and burn things!
:48:38. > :48:42.You have been watching it for the last ten years!
:48:42. > :48:45.Celery. Celery. I love celery, it is one of
:48:45. > :48:49.those beautiful English vegetables. People don't use it enough and
:48:49. > :48:59.normally when you see it, it is normally at weddings with creamed
:48:59. > :49:00.
:49:00. > :49:06.cheese and rows and rows of that and volume awe and vol-au-vents.
:49:06. > :49:11.I love it. I use it on the menu with loveage.
:49:11. > :49:13.What on earth is that? It looks like that, but that green. It is a
:49:13. > :49:22.herb. Delicious.
:49:22. > :49:32.Have you ever heard of soup celery? They have it in Northern Ireland.
:49:32. > :49:40.Rankin uses it all the time. It looks like flat leave parsley.
:49:40. > :49:44.Do you want this turning over? We have got a bit of butter. Thank
:49:44. > :49:49.you very much, chef. OK, a bit of butter. A bit of salt.
:49:49. > :49:53.A bit of water. Just bring that up to the boil. The celery is going to
:49:53. > :49:57.go in. Yes. We're going just going to take it
:49:57. > :50:00.so it is still crunchy and it has at nice crunch.
:50:00. > :50:05.What about the pickle? What have you done with that? The sugar has
:50:05. > :50:10.come up to the boil. The apples are going in. We are not going to cook
:50:10. > :50:13.the apples, we are going to let them influse. -- infuse. We will
:50:13. > :50:18.take it off the heat so I don't burn myself.
:50:18. > :50:22.What have we got in there? different sorts of apples. I am a
:50:22. > :50:28.big fan of English apples. It is one of the best fruits.
:50:28. > :50:33.We saw you on the Great British Menu. You won the main course. Was
:50:33. > :50:37.that a good idea at the time to win that one because it looked like a
:50:37. > :50:41.nightmare? I won it two years in a row, but you would have thought I
:50:42. > :50:46.learned my lesson, but it ened up being a -- ended up being a huge am
:50:46. > :50:50.of work. It is an amazing show to be involved in and it is a
:50:50. > :50:55.fantastic achievement if you get to that banquet it is brillian. Main
:50:55. > :50:59.course twice, very happy. And that was the pig we saw you
:50:59. > :51:04.prepared? Yes. I did a version of roast hog. There was all sorts of
:51:04. > :51:10.bits and bobs, but I tried to use all the animal, I used head, brain,
:51:10. > :51:14.tongue, liver, shoulder, trotters, belly. Everything. I didn't use any
:51:14. > :51:19.expensive cuts, but the problem, you know with expensive cuts, they
:51:19. > :51:25.take a lot of work. I am going to take this. All the
:51:25. > :51:29.res sip the recipes are on our website. You will find dishes from
:51:29. > :51:35.our previous shows: It probably has got that recipe
:51:35. > :51:40.that you did on The Great British Menu. You need to put plenty of
:51:40. > :51:46.paper in the printer because it is about eight pages long!
:51:46. > :51:50.Any plans to open another restaurant? No, I'm very happy with
:51:50. > :51:55.the one. One restaurant for me. You just opened one? Yes.
:51:55. > :51:59.You know how hard it is to run one. One is enough.
:51:59. > :52:03.OK, the egg is almost there. You popped the apple in there for a
:52:03. > :52:09.couple of minute as soon as. apple is there for a couple of
:52:09. > :52:13.minutes. You can leave it in there for one day, two days, ten-days.
:52:13. > :52:18.This is quickly for this one. Do you want lemon juice in there?
:52:18. > :52:21.That would be lovely. It will stop it ox diesing as well.
:52:21. > :52:27.Lid on. I will get your pork out which is
:52:27. > :52:36.probably about there. Thank you very much, chef.
:52:36. > :52:41.You have used panco breadcrumbs. Yes, Japanesy breadcrumbs.
:52:41. > :52:45.It is very crispy. Drain that on to a bit of paper,
:52:45. > :52:53.chef. And a squeeze of lemon juice as
:52:53. > :52:59.well. Over the top.
:52:59. > :53:03.A proper bit of French cooking that. Yes, over the top.
:53:03. > :53:09.Nice and coloured like that. And you want this draining off? Yes,
:53:09. > :53:19.please. Just release the egg from the pan.
:53:19. > :53:23.
:53:23. > :53:30.There we go. Oh. She is stuck! We're all right.
:53:30. > :53:35.No, no, we're fine. A sigh of relief there.
:53:35. > :53:41.OK. Pork on to the plate and the apple. I just left everything on.
:53:41. > :53:45.Don't worry. Mayhem. That's what I'm here for. The
:53:45. > :53:55.pickled aplings go on the top. little bit of celery gives it that
:53:55. > :54:01.kind of vegetable Lisa lad -- vegetable salad. A few of the
:54:01. > :54:06.celery leaves. Remind us of the dish again? That's
:54:06. > :54:11.my pork schnitzel with with apples and a fried duck egg.
:54:11. > :54:18.How fabulous does that look? Absolutely brilliant. There you go.
:54:18. > :54:23.You get to try this again. More food coming your way.
:54:23. > :54:31.Le It will be the death of me. I am glad you put the celery on top of
:54:31. > :54:36.it because it negates the pork bit. You could do a fried egg or a deep
:54:36. > :54:40.fried egg. Pop the yolk and that acts as a
:54:40. > :54:43.sauce. It looks good to me. It looks good
:54:43. > :54:49.to me, especially with the apple puree and it is good to use two
:54:50. > :54:57.different types of apples. And two different types of flavour. A sweet
:54:57. > :55:03.and a pickically one -- pickly one. It is delicious, sweet and savoury
:55:03. > :55:11.at the same time. Let's go back to Buckingham and see
:55:11. > :55:19.what wine Tim has chosen to go with what wine Tim has chosen to go with
:55:19. > :55:23.Tom, great recipe. There is a couple of tricky ingredients for a
:55:23. > :55:27.wine matcher. The first is the pickled apple and the other is the
:55:28. > :55:37.apple puree which rule out a red wine as far as I'm concerned.
:55:38. > :55:38.
:55:38. > :55:43.So I am after something that's got good acidity and flavour. My first
:55:43. > :55:53.inclination was to choose something like this. I thought, Austrian dish,
:55:53. > :56:01.
:56:01. > :56:07.why not an Austrian wine. The wine I have chosen is the Domane Wachau
:56:07. > :56:10.Gruner Veltliner Terraces. This comes from the Danube. It is made
:56:10. > :56:14.from Austria's most planned white variety. It varies a lot in style
:56:15. > :56:23.and quality, but when it is good like this one, it is brilliant.
:56:23. > :56:30.On the nose, it is appealingingly apply which takes care of those two
:56:30. > :56:33.tricky ingredients. On the pallet, there is a spiciness in the wine
:56:33. > :56:38.which works really well with the clove and the pepper corns. There
:56:38. > :56:42.is a green note here which picks up on the celery and the apples again
:56:42. > :56:48.and there is enough acidity to cut through the pork and the duck egg
:56:48. > :56:52.and the breadcrumbs, Tom, I have chosen an Austrian wine to go with
:56:52. > :56:55.your pork schnitzel. I hope you your pork schnitzel. I hope you
:56:55. > :57:00.agree they are waltzing together. What do you think of that one?
:57:00. > :57:05.love it. It is buttery and rich, but a real nice acidity to it.
:57:05. > :57:12.He got the first one right and this. Atkins is on fire.
:57:12. > :57:15.More money, of corks �8.49, but worth it. Still a bargain.
:57:15. > :57:22.�8.49, that's good Let me convert that.
:57:22. > :57:32.It is $15. Usually, they are sweeter, but this is lovely.
:57:32. > :57:32.
:57:32. > :57:37.Girls, are you happy happy happy delving into that? Very happy.
:57:37. > :57:45.You could be join, all you have to do is write to us with a day time
:57:45. > :57:49.Right, it is time for a few few simple supper ideas from Mr Nigel
:57:49. > :57:59.Slater. He is making chicken burgers, but is enjoying all things
:57:59. > :57:59.
:57:59. > :58:01.I try to grow a wide variety I've got borlotti beans,
:58:01. > :58:05.I'd love to grow garlic, my favourite seasoning, but it never seems to work.
:58:05. > :58:09.Maybe the foxes eat it. Today I want to use garlic in one of my recipes.
:58:09. > :58:15.I'm going to use it roasted, as it produces a fantastic puree.
:58:15. > :58:19.Did you know that there are over 300 varieties grown?
:58:19. > :58:24.12 of them on the UK's biggest garlic farm in the Isle of Wight...
:58:24. > :58:28...where Colin has been cultivating them for over 30 years.
:58:28. > :58:31.This one comes from the Ukraine.
:58:31. > :58:39.Purple Moldovan.
:58:39. > :58:41.There's an Elephant garlic bulb.
:58:41. > :58:43.You get that beautiful flower. The bees and the butterflies just love it.
:58:43. > :58:45.This is Provence White.
:58:45. > :58:47.Mm. Sweeter.
:58:47. > :58:50.Sweeter than the...
:58:50. > :58:52...garlic from the field.
:58:52. > :58:55.Still takes your breath away!
:58:55. > :59:00.In honour of garlic, I'm going to make a suave twist on an old favourite of mine.
:59:00. > :59:05.Goat's cheese on garlic toast. It's so easy to throw together.
:59:05. > :59:08.I'm using my roasted garlic from earlier,
:59:08. > :59:11.cooked for about an hour.
:59:11. > :59:16.Once cooled, pop the puree out of its clove and into a bowl.
:59:16. > :59:20.Just stir it round so I get a sort of...
:59:20. > :59:22.stiff paste.
:59:22. > :59:26.Then I use it like garlic butter.
:59:26. > :59:31.Start off by lightly toasting some bread. I'm using goat's cheese.
:59:31. > :59:37.I'm using it, because it has a sharpness that contrasts so well
:59:37. > :59:46.with the sweetness of the roasted garlic.
:59:46. > :59:53.And I just spread the roasted garlic puree over the toast.
:59:53. > :59:58.Plonk the cheese on top of the toast. Then place under the grill.
:59:58. > :00:01.You're after a slight browning.
:00:01. > :00:06.I'm using a bed of lettuce, freshly picked from the garden.
:00:06. > :00:16.To size up the meal a bit, how about throwing in some Parma ham?
:00:16. > :00:19.
:00:19. > :00:29.So I've got soft lettuce leaves, crisp toast, sweet garlic puree and melted cheese.
:00:29. > :00:39.
:00:39. > :00:48.That's completely delicious!
:00:48. > :00:52.The trick here is to pick a sharpish cheese to contrast with the sweet roasted garlic.
:00:52. > :01:02.The trick here is to pick a sharpish cheese to contrast with the sweet roasted garlic.
:01:02. > :01:35.
:01:35. > :01:35.Tonight I am
:01:35. > :01:35.Tonight I am cooking
:01:35. > :01:36.Tonight I am cooking chicken
:01:36. > :01:37.Tonight I am cooking chicken burgers.
:01:37. > :01:37.burgers. So
:01:37. > :01:37.burgers. So I
:01:37. > :01:42.burgers. So I have
:01:42. > :01:46.burgers. So I have got chicken mince from the butcher. To that, I
:01:46. > :01:50.am going to add bacon simply am going to add bacon simply
:01:50. > :01:57.because I fancy it. There this idea that a recipe must
:01:57. > :02:01.be followed word by-word. Often, they are there to inspire you.
:02:01. > :02:11.It is our supper, it is not the cookery writer's supper. Which
:02:11. > :02:12.
:02:12. > :02:19.means you can add any seasonings. I am adding thyme. The parmesan
:02:19. > :02:22.seasons it and adds a richness, but also it holds all the ingredients
:02:22. > :02:27.together so you don't need to stick in egg and flour to hold it, the
:02:27. > :02:35.cheese has done it for you. Adding breadcrumbs not only makes your
:02:35. > :02:40.lovely meat go further, but because it is so much lighter than meat, it
:02:40. > :02:45.So, I'm just going just for the ingredients
:02:45. > :02:47.I want something luscious to go with my burgers.
:02:47. > :02:51.So I'm going to make a herb mayo. Use a couple of egg yokes, add some seasoning,
:02:51. > :02:54.and very, very slowly drip groundnut oil as you whisk it all together.
:02:54. > :02:57.You can buy mayonnaise. But once you've made it yourself,
:02:57. > :02:59.you realise how delicious and easy it is,
:03:00. > :03:03.because you are in total control of texture and taste. It takes about ten minutes.
:03:03. > :03:05.It's really not that hard.
:03:05. > :03:15.As it forms a golden thick texture,- I'm adding chopped mint.
:03:15. > :03:16.
:03:16. > :03:18.It's so easy to put together.
:03:18. > :03:25.If there's somebody in the family who likes garlic, then you can do a separate bit with some garlic in.
:03:25. > :03:29.The important thing, when you have fried something like this is...
:03:29. > :03:33.so that it doesn't break up in the pan, you need to let it form a crust -
:03:33. > :03:35.it's also crucial to hold the whole thing together,
:03:35. > :03:39.but it's also crucial flavour-wise,- because by letting something sizzle
:03:39. > :03:42.So you get that wonderful flavour. That's where it comes from.
:03:42. > :03:44.You are after a deep golden brown.
:03:44. > :03:47.But check it's cooked thoroughly in the middle.
:03:47. > :03:49.I could put these into a bun,
:03:49. > :03:53.but I want something a little lighter from the garden.
:03:53. > :03:55.Lettuce is ridiculously easy to grow.
:03:55. > :03:58.They are tiny little seeds. You just sprinkle them onto soil.
:03:58. > :04:03.You can pick them when they are very small or you can let them grow.
:04:03. > :04:10.You could end up with beautiful big leaves.
:04:10. > :04:15.What I do, I pick my little patty...
:04:15. > :04:22.I'm going to pop him down on the lettuce. A little bit of mayonnaise.
:04:22. > :04:29.Then, so it really pops in the mouth and really explodes with flavour,
:04:29. > :04:33.I'm actually going to put in a couple more whole mint leaves.
:04:33. > :04:43.Just pop them on. Then I'm just going to wrap this little chap up, just like that.
:04:43. > :04:45.
:04:45. > :04:46.Then that...is how I'd eat him.
:04:46. > :04:51.Mmm! That's so delicious.
:04:51. > :04:56.Mmm! That's so delicious.
:04:56. > :05:00.Whether you use chicken, pork or beef mince doesn't matter -
:05:00. > :05:10.the trick is using the Parmesan to tie it all together.
:05:10. > :05:17.
:05:17. > :05:17.There
:05:18. > :05:18.There is
:05:18. > :05:21.There is is
:05:21. > :05:28.There is is more great food from Nigel on next week's show. It is
:05:28. > :05:32.time to answer your foodie questions. Are you full yet or not?
:05:32. > :05:36.I'm border line drunk actually! LAUGHTER
:05:36. > :05:39.Welcome to England! LAUGHTER
:05:39. > :05:43.First, who do we have on the line? It is Louise from London.
:05:43. > :05:48.Hi James. What's your question for us? My husband loves rhubarb so we
:05:48. > :05:54.bought some, but I have no idea what to do with it. Do you have any
:05:54. > :05:58.hints for rhubarb for a savoury or sweet dish? Have you got the long
:05:58. > :06:02.pieces or short pieces? Long. Outdoor rhubarb.
:06:02. > :06:08.I guess you are from Ireland? Northern Ireland, yes.
:06:08. > :06:14.I was over there filming. We made a rhubarb jelly. So you
:06:14. > :06:19.chop up the rhubarb and put in into sugared syrup and elderflower
:06:19. > :06:27.cordial, sieve it out and set the jelly with gelatine and we used the
:06:27. > :06:30.rhubarb that was left as a a compote. Rhubarb goes really well
:06:30. > :06:35.with mackerel. Mackerel with rhubarb.
:06:35. > :06:41.I do mine with rhubarb and ice cream. Put it on a tray, sprinkle
:06:41. > :06:45.it with sugar, orange juice, whisky, roast in the oven, finish it off
:06:45. > :06:49.with butter and serve it cold with ice cream.
:06:49. > :06:53.Beautiful. There you go, you have got three
:06:53. > :06:56.dishes. What do you want us to cook at the end of the show? Definitely
:06:56. > :07:00.heaven. David, are you there? I am.
:07:00. > :07:05.What's your question for us? It is for Tom and I want to know how he
:07:05. > :07:09.got that fabulous crackling that everyone raved about on Great
:07:09. > :07:13.British Menu? It was a process that took about two months to get right
:07:13. > :07:16.to be honest with you! Can you narrow that down into ten
:07:16. > :07:21.seconds? The skin is cooked separately to the pork belly. We
:07:21. > :07:26.take the skin off and we cook it in a water bath at 70 degrees for 4
:07:26. > :07:33.hours. Cook the pork at 70 degrees for eight hours and then wrap the
:07:33. > :07:38.skin on to the to the pork, but one pork belly skin would shrink to
:07:38. > :07:44.half the size so we need double the amount of skins to one pork belly.
:07:44. > :07:46.A nightmare. David, best of luck with that!
:07:46. > :07:49.LAUGHTER Good luck with that. You need a
:07:49. > :07:54.water bath. What dish would you like to see at
:07:54. > :07:56.the end of the show, heaven or hell? I went for heaven. I don't
:07:57. > :07:59.like octopus myself. Neither do I.
:07:59. > :08:03.Mark from Carlisle, are you there? Good morning.
:08:03. > :08:08.What's your question for us? question is my wife is under going
:08:08. > :08:11.chemo at the moment and she is craving pineapple ice cream so I
:08:11. > :08:17.have been tasked with making her some this afternoon.
:08:17. > :08:22.You are going to have your work cut out. I wouldn't try to make it?
:08:22. > :08:28.Pineapple is acidic and fibrous. It would make a great great sorbet and
:08:28. > :08:33.you could do do ice cream or sorbet or fresh chopped up pineapple with
:08:34. > :08:38.ice cream, but to make a pineapple ice cream. Fry the pineapple and
:08:38. > :08:42.serve it with ice cream. I did pineapple on the show the
:08:42. > :08:49.other week and if you pan fry it and you can have it hot or cold,
:08:49. > :08:56.but it is great served warm. Flambe it with rum, more alcohol, Julia
:08:56. > :09:06.and you serve that with vanilla warm that will do the trick. What
:09:06. > :09:11.dish would you like to see? Heaven. Thanks to Nick for a fantastic day.
:09:11. > :09:14.The boys at the cook school. I am going to go for a third now.
:09:14. > :09:20.All our corners are going for heaven.
:09:20. > :09:25.All the chefs that come on to the show wattle it out against the
:09:25. > :09:30.clock to see dash battle it out out against the clock to see who can
:09:30. > :09:35.make a three egg omelette. We have Mr Nick Nairn. His PR team
:09:35. > :09:40.phoned in and he has a better picture with a tan!
:09:40. > :09:45.So you are on that blue board. Tom, this is your first effort at this.
:09:46. > :09:55.Who would you like to beat on our Who would you like to beat on our
:09:56. > :09:59.board? I would love to beat 25 minutes.
:09:59. > :10:09.Let's put the clocks on the screens. Are you ready? Yes.
:10:09. > :10:12.
:10:13. > :10:18.Three, two, one one, go! Tom has got a different technique.
:10:18. > :10:24.You see the concentration, Julia. Has got to be scrambled. There you
:10:24. > :10:34.g it is on the plate. Very, very quick.
:10:34. > :10:36.
:10:36. > :10:46.It is typical bloke. They do it and go, "Yeah.". What do you reckon, Mr
:10:46. > :10:46.
:10:46. > :10:52.Nairn? That's butter. I'm not marking you
:10:52. > :10:55.down for that. One of the questions I get is,
:10:55. > :11:05."Does James really eat them?". need a straw for that.
:11:05. > :11:06.
:11:06. > :11:13.Tom, you were quicker. It is an omelette. You want to beat
:11:13. > :11:23.You were -- Sat. You were way quicker.
:11:23. > :11:24.
:11:24. > :11:34.Did you beat Mr Nick Nairn? You did it in 20.36 seconds!
:11:34. > :11:39.
:11:39. > :11:41.A pretty good time there. Nairn, not a chance!
:11:41. > :11:44.LAUGHTER Will Julia get her idea of food
:11:44. > :11:47.hell or food heaven the guys in the studio have yet to make their minds
:11:47. > :11:50.up. We will find out what she is having after a classic film from
:11:50. > :11:52.the Keith Floyd archive. He is in France today. Sit back and you have
:11:52. > :12:02.seen this before, haven't you? have.
:12:02. > :12:12.This is classic TV and if you are in Curry's or Dixons buying your TV,
:12:12. > :12:23.
:12:23. > :12:28.watch it. It is fuzzy. It is I'm not sure about this music.
:12:28. > :12:32.Ah, that's better! I can do my commentary perfectly now.
:12:32. > :12:33.This is Biarritz.
:12:33. > :12:35.It's a bit like Bournemouth,
:12:35. > :12:45.but the shutters are up against the Atlantic winds, waiting for the summer parties.
:12:45. > :12:46.
:12:46. > :12:53.Edward VII, Noel Coward, Sarah Bernhardt, Mrs Simpson - all used to meet here.
:12:53. > :12:57.But times have changed.
:12:57. > :13:07.My next victim, Mimi, whose father was the mayor, now gives cookery lessons to TV presenters!
:13:07. > :13:08.
:13:08. > :13:14.Pauvre petit! Un peu plus rapide. OK. Voila, voila, c'est comme ca.
:13:14. > :13:20.Si les oeufs ne sont pas battus, ca ne sert a rien.
:13:20. > :13:30.Nous avons a right one here!
:13:30. > :13:40.
:13:41. > :13:44.She says I'm really handsome!
:13:44. > :13:51.This is the piperade, made from colours of the Basque countryside. Pas du tout d'accord!
:13:51. > :13:57.C'est fait des couleurs du pays Basquaise. Oui. Pas "Basquaise", Basque. Pays Basque.
:13:57. > :14:03.Blanche, verte et rouge. C'est ca. Red, green and white.
:14:03. > :14:10.The vegetables of the area. Clive, I'll give you a quick run-through.
:14:10. > :14:16.Salt, fresh thyme, garlic, pepper.
:14:16. > :14:24.Sliced onions, fried in lard. Fresh parsley, fresh tomatoes, and red and green peppers.
:14:24. > :14:27.Eggs, and a glass of wine...
:14:27. > :14:34.If I don't become an alcoholic after this programme, with la chere- madame, Mimi, my friend(!),
:14:34. > :14:38.I shall want to know what happened!
:14:38. > :14:45.Over to the stove, Clive. Ca brule!- It's burning. Ca recommence. Si je mets de la graisse...
:14:45. > :14:49.SIZZLING
:14:49. > :14:53.Non, mais, c'est tout neuf.
:14:53. > :14:59.First of all... It's difficult to know who's cooking. C'est moi ou toi(?)
:14:59. > :15:04.Ecoute... Laisse-moi faire a ma facon. Je vais te dire une chose.
:15:04. > :15:11.Si les pauvres Basques devaient faire la piperade comme ca -preparer les petites assiettes...!
:15:11. > :15:17.Real Basque people would not go into this ridiculous detail
:15:17. > :15:21.to prepare a simple scrambled egg and tomato dish.
:15:21. > :15:26.Les pauvres! Toi, tu fais une piperade sophistiquee.
:15:26. > :15:33.Mais la piperade,c'est un plat que les paysans font quand ils rentrent des champs.
:15:33. > :15:42.I cut it up so that you can see. Non, non, non! Pas du tout! Bon!
:15:42. > :15:48.OK, the essential thing is that you get into the pan all these bits and pieces,
:15:48. > :15:56.the onions, red peppers, green peppers, now some garlic, pepper, some salt...
:15:56. > :16:04.all sizzling beautifully, soft, but not too soft... C'est la Floyd piperade. Oui.
:16:04. > :16:11.C'est mon tablier, egalement. Maintenant, c'est le mien.Je regrette. Il m'appartient. OK.
:16:11. > :16:19.A little parsley... Je ne rends pas mon tablier a la BBC!
:16:19. > :16:26.Let that simmer away for 5 minutes.- Non, ce n'est pas bien. SHE says it's no good!
:16:26. > :16:35.C'est pas comme ca qu'on fait une piperade. Put the eggs in. Doucement! Je le fais doucement.
:16:35. > :16:39.Stir the eggs around.
:16:39. > :16:47.Tu es comme ca, comme ca, comme ca. Tu m'enerves, c'est pour ca.Parce que tu fais mal les choses.
:16:47. > :16:53.Rien a voir avec une piperade! It doesn't look a BIT like a piperade, she says.
:16:53. > :17:00.A lot of restaurants in England make it like that!
:17:00. > :17:04.Dans une poele a demi brulee! It wasn't "demi brulee" at all.
:17:04. > :17:14.That, with some pieces of fried bread and a good glass of wine, makes a superb snack.
:17:14. > :17:16.
:17:16. > :17:22.Ca m'etonnerait. It's lovely! Ah, bon? Goute-le! Je doute.
:17:22. > :17:29.Je vais essayer de gouter,mais vue la facon dont tu l'as fait,- ca ne donne pas envie de gouter.
:17:29. > :17:36.C'est vraiment pas tres fameux. Tu comprends? Oui, je comprends. Alors, traduis!
:17:36. > :17:41.She has no interest in eating it because the way I cooked it was so off-putting,
:17:41. > :17:49.she knows it'll taste awful.Pas mauvais. Les piments sont crus. The peppers are raw.
:17:49. > :17:53.Pas assez de sel. Not enough salt.Pas de poivre. Not enough pepper.
:17:53. > :17:57.Ca ne sent pas les herbes, ni le thym, ni le laurier.
:17:57. > :18:07.So... Madame, c'est a vous. Allez-y! Fais-le! Fais comme chez toi. OK?
:18:07. > :18:14.Je vais essayer de faire comme chez moi. Oui. That's not a piperade, THAT is a piperade.
:18:14. > :18:24.Voila. Deja, pour commencer,j'ai tout ensemble, cuit a l'avance.
:18:24. > :18:27.
:18:27. > :18:33.She's cooked hers all together, whereas mine were all apart, to remind you of my mistakes.
:18:33. > :18:43.Look at that, Clive, not me. I'm embarrassed!
:18:43. > :18:51.
:18:51. > :18:53.Merci.
:18:53. > :19:02.Je peux dire que tu as oublie le persil? Non. Pas de persil. No parsley. Le persil est dedans.
:19:02. > :19:07.Il y est deja, le persil.
:19:07. > :19:15.C'est delicieux! Tu as tout a fait raison. La reine de la piperade...C'est moi! C'est toi! Merci. Merci.
:19:15. > :19:20.Absolutely true. Look at that rubbish - heavy, lumpy, nasty, British Rail-style eggs.
:19:20. > :19:30.Jolly awful! But this, with these lovely crunchy slices of jambon de Bayonne, soft, ochre colours...
:19:30. > :19:32.
:19:32. > :19:42.Magic flavours! We should go off somewhere together. Bye bye! Mimi and I have things to do!
:19:42. > :19:49.
:19:49. > :19:52..
:19:52. > :19:53..
:19:53. > :20:01.. Right,
:20:01. > :20:09.whether Julia will be facing food heaven or food hell. Food heaven
:20:09. > :20:14.could be a wonder piece of heaven. I know you like avocado or food
:20:14. > :20:18.hell, it could be this lovely piece of octopus. Look at that slam
:20:18. > :20:22.lovely. Stewed with tomatoes and red wine. What do you think this
:20:22. > :20:28.lot have have decided? I'm hoping for the salmon obviously. I think
:20:28. > :20:32.we are unanimous. 7-0. It was a no brainer. I'm going
:20:32. > :20:36.to take my egg. We are going to get that on to cook because we need to
:20:37. > :20:41.get these on. We're going to soft boil these. These need to go into
:20:41. > :20:46.the boiling water for five minutes. They are going to get soft boiled.
:20:47. > :20:50.A little bit of salt in there. Some vinegar. The vinegar stops the
:20:50. > :20:56.whites from breaking ideally and then I have got my salmon here. We
:20:56. > :21:04.are going to marinade that. If you can do my some croutons, goats
:21:04. > :21:10.cheese, croutony salad. Very simple to make. It is salt, sugar and
:21:10. > :21:17.vanilla. So salt will go in first. This is flaked sea salt. Sugar and
:21:17. > :21:22.we have got vanilla which I'm going to chop this up. Vanilla goes
:21:22. > :21:25.really well, but whisky also. Whisky has a natural affinity with
:21:25. > :21:31.salmon. You and the booze!
:21:31. > :21:37.We're just going to blend that and we blend this to a paste so the
:21:37. > :21:43.vanilla all starts to blend up. I love the idea of vanilla with
:21:43. > :21:50.that. A bit of clingfilm on our tray like
:21:50. > :21:54.that. Done it take a a while to cure? 24 hours to cure ideally.
:21:54. > :21:59.So we're going to fast forward? That's the idea. Here is one I did
:21:59. > :22:05.earlier. We take our salmon and salt like that. I'm going to take a
:22:06. > :22:09.piece of wonderful salmon. You can get salmon trout which we had on
:22:09. > :22:16.last week which is wonderful stuff. You place the salt over there so it
:22:16. > :22:23.is going to cure nicely. And another piece of clingfilm over the
:22:23. > :22:27.top. We have got our croutons frying away and this needs to go in
:22:27. > :22:33.the fridge and it needs to go in. I will put the octopus in there as
:22:33. > :22:40.well. This needs to go in the fridge for 24 hours or overnight. I
:22:40. > :22:46.am going to give this to Lofty. Lofty is a cameraman. This is you.
:22:46. > :22:49.Come here. That's for you Mr Lofty! It is mainly because he is the only
:22:49. > :22:58.person that still cooks on a pressure cooker that he got off his
:22:58. > :23:02.gran for his 18th birthday in 1926. But Lofty can cook that octopus. A
:23:02. > :23:08.nice bit of salmon here. We're just going to break that open. Here we
:23:08. > :23:13.go. You see the texture of this change, Julia.
:23:13. > :23:19.That's brilliant. You see the texture of it change.
:23:19. > :23:25.Cured. So, nearly had it on your dress then! Thanks for that.
:23:25. > :23:33.Straight in the water. I got your memo about the colour by
:23:33. > :23:37.the way. Thanks for that.
:23:37. > :23:41.It wasn't deliberate. We have our mustard.
:23:41. > :23:50.You got my memo, thank you very much for my toy. While we were off
:23:50. > :23:53.air. Mr Dexter bobble head. What do you call them here?
:23:53. > :23:58.wobble head. The same thing.
:23:58. > :24:00.It is just what I always wanted! You are the first guest in five
:24:01. > :24:03.years that I have been on that actually brought me something.
:24:03. > :24:13.Thank you very much. You are welcome.
:24:13. > :24:18.Does that make you happy? I quite like Bentleys. But I will accept a
:24:18. > :24:27.bobble head. There you go. So we have just brushed this with mustard.
:24:27. > :24:35.Is that a bobble head certificatele kill -- serial killer? Open it up.
:24:35. > :24:42.I like the bit. He got that and even better, it is that behind.
:24:42. > :24:47.He is hiding it. It is brilliant. We put our dill over the top. We
:24:47. > :24:54.want to wrap this in cling file. -- clingfilm. How long have our eggs
:24:54. > :24:58.had? I wasn't timing. A magic magic person in my ear says
:24:58. > :25:01.four minutes. If you are going to make this, it
:25:01. > :25:11.will be ready three weeks on Thursday!
:25:11. > :25:16.
:25:16. > :25:19.The whole idea of gravadlax is a couple of weeks. Flour, egg and
:25:19. > :25:26.breadcrumbs on the go. Is this something you would attempt at
:25:26. > :25:29.home? Yeah. Yeah. Yeah. Really? I would.
:25:29. > :25:33.That's my jam over there, the green stuff.
:25:34. > :25:39.The green stuff. Your jam? What does that mean?
:25:39. > :25:44.cup of tea. Get with it, man!
:25:44. > :25:49.Sorry, dude. When you were doing that programme,
:25:49. > :25:57.that film about the dancing where you played a ballerina, you went on
:25:57. > :26:03.to do hip-hop. That same year I was doing Strictly which you call
:26:03. > :26:06.Dancing With The Stars. Yes. You sound surprised? Yes.
:26:06. > :26:10.How did you do? I got through to the semi-final.
:26:10. > :26:16.Good for you. He lost a lot of weight. He was
:26:16. > :26:24.like a stick insect. Well, Tom is a hip-hop artist. Show
:26:24. > :26:27.a few moves, Tom. Tom can spin on his head all that thing. It is my
:26:27. > :26:30.thing. We are going to peel the egg. The
:26:30. > :26:34.idea is you peel this now. The secret is don't break the white.
:26:34. > :26:41.Right. So you have got a really... What
:26:41. > :26:51.did the vinegar do again for the whites? Sor ji? -- sor ji? What did
:26:51. > :26:53.
:26:53. > :27:00.the vinegar do? It is a protein and it helps it coagulate.
:27:00. > :27:07.Wow, it is like a science programme. I made that bit up!
:27:07. > :27:13.How are we doing? Lose that please, boys. We will get our salad ready.
:27:13. > :27:19.This is our gravadlax which we can slice. Salmon ready, guys. Salad
:27:19. > :27:23.ready. Can you put it on a plate, please? Do all your Michelin star
:27:23. > :27:28.little pile, that kind of sort of stuff. We have got our gravadlax
:27:29. > :27:33.now. Easy, Tom, easy. Just remember who you are cooking this for.
:27:33. > :27:39.chef. Right, our egg, are you ready?
:27:39. > :27:47.egg is good. The egg is very good. Deep fried, soft boiled egg. And
:27:47. > :27:52.then we take this. Careful with the flame. Slice it through. Have you
:27:52. > :27:59.got a spoon there? I am so in the way!
:27:59. > :28:04.You have got a soft boiled on there on top of there.
:28:04. > :28:10.Wow. Get the knives and forks. Meanwhile,
:28:10. > :28:14.Julia, dive in. Get the wine. Tim has chosen the Taste the
:28:14. > :28:19.Difference Albarino 2010 at Sainsbury's. It is like speaking
:28:19. > :28:23.behind a barn door! It is �7.99 from Sainsbury's. We
:28:23. > :28:26.need to raise our glasses to two members of the team who are getting
:28:26. > :28:32.married, it is Ben and Mel. They are getting married today. Dive
:28:32. > :28:38.into that. Tell us what you think with the salmon. We have got ten
:28:38. > :28:42.seconds towards the end of the show, Friday, 17th June, FX Channel, 10pm.
:28:42. > :28:46.Dexter, brilliant. Yeah.