:00:00. > :00:00.Good morning. It is time to get cooking. This is Saturday Kitchen
:00:00. > :00:31.Live. Welcome to the show. With me in the
:00:32. > :00:35.studio today are two of the countries most exciting chefs.
:00:36. > :00:40.First, the man who has taken on Rick Stein in his own back yard in
:00:41. > :00:47.Padstow and is doing well with a coveted Michelin star for his
:00:48. > :01:03.restaurant Number 6, it is Paul Ainsworth. The other is, from the
:01:04. > :01:16.two Michelin starred, Hand and Flowers. What are you cooking?
:01:17. > :01:22.Broth. Palm sugar. A very simple dish. I'm learning as I go.
:01:23. > :01:28.We have got a sandwich, have we Tom? An open sandwich. I'm doing a beef
:01:29. > :01:34.sandwich with a fried egg that's been cooked in beef fat and bone
:01:35. > :01:42.marrow. Have you got a name for this? Pittsburgh black and blue? I
:01:43. > :01:47.will explain later! Two interesting dishes to look forward to. We have
:01:48. > :01:52.our usual line-up of foodie films. We have got Rick Stein, Ken Hom and
:01:53. > :02:00.Ching He Huang. Now, Tom maybe in charge of the only two-starred
:02:01. > :02:06.Michelin pub in the world, our guest today runs the Queen Vic in Albert
:02:07. > :02:08.Square. From EastEnders, it is the actress, Kellie Bright.
:02:09. > :02:11.APPLAUSE It is good to have you. Are you a
:02:12. > :02:17.bit of a foodie running a pub or not? Me, Kellie? I am, yeah. I love
:02:18. > :02:22.food. What about the dishes? They sound great. I have to say I mean I
:02:23. > :02:28.love shellfish. I grew up by the sea so I have a soft spot for shellfish,
:02:29. > :02:35.but the black and blue, I love the idea of the egg fried and beef. I
:02:36. > :02:40.like rich things. That was the one that made me go oh.
:02:41. > :02:43.We will find out what you will eat at the end of the show. At the end
:02:44. > :02:47.of the show, of course, you will be facing food heaven or food hell. It
:02:48. > :02:52.will be something based on your favourite ingredient food heaven or
:02:53. > :02:57.your nightmare ingredient. Our chefs over there will decide what you get.
:02:58. > :03:03.Food heaven, what would it be? Pineapple. Pineapple? I love fruit
:03:04. > :03:07.and I love sweet things. But particularly cooked pineapple? I
:03:08. > :03:12.really do. It is fantastic on the barbecue, but I've got something in
:03:13. > :03:17.mind. What about the food hell then? This is, everyone said to me, don't
:03:18. > :03:22.be honest! Don't tell them what your real food hell is! I was really
:03:23. > :03:28.honest. I'm really, I've gone for liver. I cannot, I mean, the idea of
:03:29. > :03:34.it. I haven't eaten liver since I was a little girl and my mum used to
:03:35. > :03:40.make me eat it. In 85 minutes time you might be! It is pineapple or
:03:41. > :03:52.liver. I'm going to cook the pineapple, but make a tropical
:03:53. > :03:58.dessert. It is added to a hot caramel and baked and served with
:03:59. > :04:04.spicy ice cream with a fantastic rum and caramel sauce. Amazing. The guys
:04:05. > :04:13.had it in rehearsal. Or Kellie could be facing food hell. I'm using
:04:14. > :04:18.calves liver. It is served with mashed potato and wilted cavolo
:04:19. > :04:25.nero. And a rich ma dwer deira sauce. It
:04:26. > :04:30.looks nice apart from the liver! It is great pub food! You have to wait
:04:31. > :04:33.until the end of the show to see which one she is going to get. If
:04:34. > :04:40.you want to ask a question for any of our chefs today, you can call us:
:04:41. > :04:45.We will put your questions to them live. If I get to speak to you, I
:04:46. > :04:51.will be asking if you want Kellie to face food heaven or food hell.
:04:52. > :04:56.Hungry? Yes. We have mussels on the menu from the brilliant Paul
:04:57. > :05:06.Ainsworth. You are going to do Asian-style mussels. What are we
:05:07. > :05:13.going to do? Chilli, palm sugar, fresh lemongrass, basil and
:05:14. > :05:17.coriander and kaffir lime leaves. We are going to make the sauce. We
:05:18. > :05:22.leave that cooking and we're going to go back to it? The idea with that
:05:23. > :05:28.and that's why we're serving the lovely char grill toasted. The shall
:05:29. > :05:34.lots and the chillies will be in the broth and they go inside the
:05:35. > :05:38.mussels. They go inside the mussels, but then you are left at the end of
:05:39. > :05:52.it, you're left with this lovely broth which you mop up with the
:05:53. > :05:57.toast. Nice fray grant, bass -- fray grant basil. A little bit of water
:05:58. > :06:01.as well. Just a little bit just so it doesn't catch. I want to cook it
:06:02. > :06:04.without colour. A little bit of seasoning at the beginning as well.
:06:05. > :06:12.Not too much because we're going to finish the seasoning with soy. You
:06:13. > :06:16.have got a fan tastic selection of restaurants in Padstow. You
:06:17. > :06:24.haveNatan's Place. What makes it special down there? Started by Rick.
:06:25. > :06:30.We've kind of moved in. You know, even the local pubs and sort of
:06:31. > :06:34.other restaurants and cafes, even is really kind of upped their game. It
:06:35. > :06:39.is a great community and the weather and the surf and just, it is a
:06:40. > :06:45.magical place, yeah. It really is. You know the area as well, don't
:06:46. > :06:50.you? I love Cornwall and it is a really, it is a really special place
:06:51. > :07:01.for me and my other half actually. We're getting married there later
:07:02. > :07:06.this year. Do you need someone to dot catering?
:07:07. > :07:11.-- dot catering? We will see what mussels are like and we'll take it
:07:12. > :07:15.from there! The fresh ginger, everything going
:07:16. > :07:22.in. You need fresh ginger and pickled ginger? Yes, you get lovely
:07:23. > :07:30.acidity of it. You put palm sugar. You get the solid palm sugar and the
:07:31. > :07:37.liquid one. What is it? The sap from the sugar and they reduce it down
:07:38. > :07:43.and it crystal ices of the tas pure -- it is a pure form of sugar. Can
:07:44. > :07:47.you get it in a normal shop? You can buy it in the supermarket. You can
:07:48. > :07:53.get the hard version which you have to grate or chop up or the liquid
:07:54. > :07:56.version which you just spoon in. OK. I've added the soy now which is
:07:57. > :08:00.lovely so you get the lovely Asian flavours and we have got the
:08:01. > :08:04.seasoning happening now. I didn't know until this morning, it is not
:08:05. > :08:10.just Number 6, but you have got another restaurant as well? Yeah, we
:08:11. > :08:13.bought it about four years ago. I love it. It is an institution down
:08:14. > :08:20.there. It has been a restaurant since the 70s, it was owned by a man
:08:21. > :08:27.called Stanley. I love it. It is a really kind of, it is a sort of
:08:28. > :08:36.chilled out vibe. We do home-made pizzas and burgers and pasta dishes.
:08:37. > :08:42.It is different to what we do at Number 6. You have lemongrass in
:08:43. > :08:49.there as well. So what about the kaffir lime leaves? Put them in
:08:50. > :08:54.whole. You can buy them dried as well as fresh. They freeze fine. If
:08:55. > :08:59.you buy them, you can just freeze them. You can use them again and
:09:00. > :09:04.again when you are doing these dishes. I've added stock there,
:09:05. > :09:09.James. Yes. I've got one over here that we've made. You bring this to,
:09:10. > :09:14.we now bring this to the boil. Are you using fish stock or chicken
:09:15. > :09:19.stock? Fish stock, vegetable stock. You could use chicken stock as well.
:09:20. > :09:30.It doesn't matter. Just as long as it is something light. Now we're
:09:31. > :09:35.going to add coconut milk. The coconut milk for me... As well as
:09:36. > :09:38.the other restaurant you have got, something else I didn't know, you
:09:39. > :09:45.used to work together, didn't you? We did. Tom used - I was working for
:09:46. > :09:52.Gary Rhodes and Tom was one of the bosses! Was he? He was, yeah. I was
:09:53. > :09:57.sous chef and Paul was a comis chef. Paul was 18 years old and he looks
:09:58. > :10:07.exactly the same now, and that was 16 years ago. I moisturise as well!
:10:08. > :10:13.That's where I'm going wrong! I'm adding the mussels in. Because
:10:14. > :10:18.we've made that lovely sauce, we can turn the heat up a little bit now.
:10:19. > :10:23.You don't want it when you add white wine. I don't want to scald or burn
:10:24. > :10:31.the sauce. These particular mussels that you've got here, they're from
:10:32. > :11:05.Cornwall. They are from estuaries? An area called Porthilly. We are
:11:06. > :11:10.trying to make these dishes simple! All right, so we've got a lid that
:11:11. > :11:15.fits! While that's happening, my bread is
:11:16. > :11:24.burnt! Garlic? Rub in garlic and chop basil
:11:25. > :11:32.and lime zest and lime juice do it is lovely and fragrant When is the
:11:33. > :11:36.next food festival in Padstow? We have one in Padstow once a year
:11:37. > :11:41.right at the beginning of December. So you have to wait a long time.
:11:42. > :11:46.Last year Tom came. We have lots of great chefs that come down. It
:11:47. > :11:49.started from nothing and now it is phenomenal. We have 40,000 people
:11:50. > :11:56.through Padstow over three days. It really is a great festival.
:11:57. > :12:01.It takes you four day to say find a car parking space!
:12:02. > :12:08.Remember to put your questions in for Paul or Tom.
:12:09. > :12:15.Calls are charged at your standard network rate. You can see the
:12:16. > :12:20.shallots, chilli and lemongrass. How long have you cooked it for? The
:12:21. > :12:24.idea is bring to the boil, and reduce it down? And just keep
:12:25. > :12:29.tasting until you are happy with it and you have got a nice body. About
:12:30. > :12:39.ten minute to say cook it out. Are you going to finish that off
:12:40. > :12:45.with - you can bye that Thai -- you can buy that Thai basil? Yes. Once
:12:46. > :12:49.we've got the zest in there, we're going to add a little bit of juice
:12:50. > :12:55.and we can add these and the herbs, just tear them. You don't want to
:12:56. > :13:00.lose the oils in the chopping board. Yeah, lovely. So they're ready now.
:13:01. > :13:06.How do you know when the mussels are ready? I am naerveous of cooking --
:13:07. > :13:13.nervous of cooking mussels? A lot of people tend to over cook them. Until
:13:14. > :13:18.they are opened up. When they've opened, they're done? Absolutely.
:13:19. > :13:25.They don't take long. Even quicker with a lid! The trick is a lid that
:13:26. > :13:30.fits! They're ready. They're good. That's it.
:13:31. > :13:36.The thing about that palm sugar and the soy, there is no need to put
:13:37. > :13:40.salt and pepper? Yes. You are seasoning as you go. You are putting
:13:41. > :13:47.layers of seasoning on and you can just smell the broth. Smells
:13:48. > :13:54.delicious. They smell goofed. Good. I know they're going to taste good
:13:55. > :13:58.as well. All of those juices and then you eat your mussels and then
:13:59. > :14:08.you have got this lovely little broth underneath as well. Tell us
:14:09. > :14:11.the name of this? Cornish Brussels, Asian-style broth.
:14:12. > :14:17.Smells delicious. You get to dive into this. I say you
:14:18. > :14:25.get to dive in. One of you gets to dive in. Tom, you are allergic to
:14:26. > :14:30.them? I am. Are you? A shellfish allergy. We're doing the show
:14:31. > :14:35.together and he cooked me something that I can't eat!
:14:36. > :14:45.That's the kind of friends we are! How do I do this in a lady like
:14:46. > :14:53.manner? You have one and you use that for the pincer for the other
:14:54. > :15:09.one. It looks incredible. You need the palm sugar. It Carmel ises.
:15:10. > :15:18.For breakfast as well. This is my mid-morning snack. It is the BBC.
:15:19. > :15:21.Other spreads are available! What did Jane Parkinson choose to go with
:15:22. > :15:32.Paul's Spring is here and I've come to
:15:33. > :15:35.Milton Keynes. Before I go and check out the safari park, it is time to
:15:36. > :15:50.take a trip into town to find wines for this week's dishes.
:15:51. > :15:56.Paul's mussel broth is about delicacy and aroma and the seafood
:15:57. > :16:03.dishes that have influence to them. You could go for something like this
:16:04. > :16:07.wine. I discovered I wanted a wine that pepped up the palate at the
:16:08. > :16:25.end. I have gone for fizz with this dish and chosen the Taste the
:16:26. > :16:33.Difference, Conegliano Prosecco . This wine has come from the region
:16:34. > :16:43.that's at the heart of quality prosecco production. It is
:16:44. > :16:47.beautifully aromatic on the nose. This is a delicious wine. It is
:16:48. > :16:50.bright and buzzy, but it has the extra hint of sweetness and that's
:16:51. > :16:54.going to be important because it matches the sweetness of the
:16:55. > :17:01.mussels, but also the ginger and it will round off the chilli and the
:17:02. > :17:13.garlic and the lime. It will work with the coconut milk
:17:14. > :17:16.and the soy sauce. I hope you find this fresh and
:17:17. > :17:32.fruity wine works a treat with yours.
:17:33. > :17:40.Jane was winner of International Wine and Spirit Competition.
:17:41. > :17:52.It is nice as well to have the fizz. What do you think? The booze is
:17:53. > :18:00.lovely. Tom has something different to show
:18:01. > :18:06.us - a sandwich. Have you heard of it before? I'm
:18:07. > :18:12.going to do a Pittsburgh black and blue steak and a fried duck egg.
:18:13. > :18:26.If you want to ask Tom and Paul a question, call us:
:18:27. > :18:37.Let's off to India with Mr Rick Stein. He is off to meet a man who
:18:38. > :18:43.can make a cracking chicken en korma.
:18:44. > :18:58.Look at these mongeese. I was named after one of these, the mongoose. My
:18:59. > :19:02.brother kept calling me that after he read the book and it stuck to
:19:03. > :19:06.this day. I was looking around as you do everywhere in India and I
:19:07. > :19:12.just saw all that up there. I thought it was a dead tree. Then I
:19:13. > :19:16.looked more carefully and realised it was wires. Millions and millions
:19:17. > :19:23.of wires going all over the place and it reflects to me the life in
:19:24. > :19:28.India, the intricasies of everything. I was moved to consider,
:19:29. > :19:38.it reflects the intricasies of curries too.
:19:39. > :19:43.I would like to you introduce you to this family. Rocky, that's him in
:19:44. > :19:48.the cream shirt, prides himself on making the best chicken korma this
:19:49. > :19:54.side of Birmingham! It is a lovely dish and Rocky starts off by
:19:55. > :20:09.flavouring it with cloves, cinnamon and card month. Car cardimon. Now, a
:20:10. > :20:13.pure roe of onions, dush pure -- puree of onions.
:20:14. > :20:17.How long do we cook this for? You can control the taste of the curry
:20:18. > :20:25.by how much you brown the onions. Would you say the korma was the
:20:26. > :20:36.centre of what typifies it? It is one recipe where the use of spice is
:20:37. > :20:43.next to negligible. We don't use any spice apart from red chilli pepper.
:20:44. > :20:49.The idea is to allow the oil to work on the red chilli and help add
:20:50. > :20:54.colour to it. That's why the korma is deg delicate in its flavour
:20:55. > :21:00.because this is the only spice that's added to this dish. In terms
:21:01. > :21:12.of Indian food, that's really mild, isn't it? Very mild.
:21:13. > :21:26.What's that? Ginger paste and green chillies. I would like you to smell
:21:27. > :21:36.this. That's perfect. Indian food is abysmal over the world with respect
:21:37. > :21:39.to all the chefs. They wanted to become engineers, doctors, lawyers,
:21:40. > :21:46.they didn't want to cook. Cook was left to the women who migrated who
:21:47. > :21:50.cooked at home. Bangladesh cook on the right of being Indian cooks and
:21:51. > :21:57.started cooking supposedly Indian food.
:21:58. > :22:15.That looks deliciously creamy. What's in there? Des Desicated
:22:16. > :22:41.coconut. We are adding the seed powder because the chicken is
:22:42. > :23:01.cooked. I love black cardimons. Rocky garnishes it with cashews and
:23:02. > :23:17.sultanas. Fab. There we are, Rick. What you need to do is make a small
:23:18. > :23:27.spoon out of it. Dunk it straight in. You are a good cook.
:23:28. > :23:33.If I want it ask you something with my mouthful. What do you take by the
:23:34. > :23:43.word curry? We don't have the word curry in our language. It is unfair
:23:44. > :23:49.to call our variety curry. The word curry is coined by the British. When
:23:50. > :23:54.they lived in India and they were eating at various parts of India,
:23:55. > :24:04.the one word they thought would carry the message to the kind of
:24:05. > :24:08.food they had, they called it curry. The Indian palate has revolved
:24:09. > :24:12.because we are able to understand a number of spices at the same time,
:24:13. > :24:26.while in European cuisine, I find you cook with one spice, one
:24:27. > :24:31.flavour, like sav rind safrin or something else. I am tasting the
:24:32. > :24:40.broad flavours, all the complexity of flavour. Think I am on the
:24:41. > :24:46.beginning of a long journey. It has been enjoyable. Thank you very much
:24:47. > :24:55.for this wonderful, wonderful korma. Thank you.
:24:56. > :25:02.That korma did look delicious. Indian food varies as much from
:25:03. > :25:11.region to region as it does it Britain. Samosas are easy to make.
:25:12. > :25:20.I'm going to start off with a pastry. You have got butter. You
:25:21. > :25:35.have got plain flour and self racing flour. -- self-raising flour. We are
:25:36. > :25:42.going to fill this with vegetarian dish as well. We have onions and
:25:43. > :25:46.ginger and spices and potatoes a peas. I am going to get the base of
:25:47. > :25:58.this started. The onions can go in first. We have got the spices. We
:25:59. > :26:07.have mango powder, we have cumin. We have some mustard seeds. Tomato
:26:08. > :26:11.puree. When you think of Indian cooking, if you add onions, a good
:26:12. > :26:21.start. Lots and lots of onions. We are
:26:22. > :26:31.going to add the cooked potatoes and peas. Frozen peas. I have got
:26:32. > :26:37.coriander. We can chop it like that. Mix these all together. Because
:26:38. > :26:48.these potatoes, you are cooking out the spices.
:26:49. > :26:53.After five minutes, leave that to one side. Allow it to go cold. When
:26:54. > :27:02.you do this, you start with your bits of pastry and make three like
:27:03. > :27:12.that. You grab some of your filling. Put a descent amount in as well like
:27:13. > :27:18.that. Fill these up. And then all we do to make these, you need it this
:27:19. > :27:22.size and you fold this over to there. And then you fold it over
:27:23. > :27:26.that way. Fold it over that way. Fold it over that way and fold it
:27:27. > :27:33.over that way. I really need you to do that again!
:27:34. > :27:40.So you basically fold it over. Yes. Yes. Each one that way and then fold
:27:41. > :27:44.that way and then that way and a bit of water on here and fold it over.
:27:45. > :27:50.Very good. You just fold them over like that and we're going to do a
:27:51. > :27:56.nice chilli jam with this. I don't know if you will get away with
:27:57. > :28:00.making all these in the Queen Vic, getting a job like that, must be
:28:01. > :28:07.quite difficult, is it to walk into something like that or is it that
:28:08. > :28:11.you like the challenge of it? I think, it's a bit like jumping on to
:28:12. > :28:17.a rollercoaster that's already in full motion. You can't build
:28:18. > :28:24.yourself into a part, it is bang, you are into it? Everyone around you
:28:25. > :28:27.is so established. I think that helps you. You don't have time to
:28:28. > :28:34.question things that you are doing. A lot of the time actors over think.
:28:35. > :28:44.I read that you get a mentor on that show as well? You get a mentor when
:28:45. > :28:49.you first go in, mine was Rita that plays Roxy. You went for auditions
:28:50. > :29:00.before, didn't you? I have been in for EastEnders more times than you
:29:01. > :29:05.have had hot dinners! I'll dish and a lot over the years. Particularly,
:29:06. > :29:15.ice cream tested for Tanya Branning, who was played by an
:29:16. > :29:19.actress who you had on the show. Walking into a show which is already
:29:20. > :29:23.massively established, particularly the role which you play, it must be
:29:24. > :29:32.quite difficult. Are you judged on the previous people? Well, I think
:29:33. > :29:39.anything is led by the person that is at the helm. The show had just
:29:40. > :29:47.had a new executive producer, Dominic, appointed. And the Carters
:29:48. > :29:52.worth his baby. We were his family had he wanted to bring us in, based
:29:53. > :29:56.on his own family. There was a lot of thought put into these characters
:29:57. > :30:02.before we got hold of them. I'd think that shows. They do not feel
:30:03. > :30:06.2-dimensional at all. Hopefully, we have brought our own things to them
:30:07. > :30:12.that have made them... I love the family. I can only praise the people
:30:13. > :30:23.we work with. And that is with Danny Dyer. Maddie and Sam who play our
:30:24. > :30:29.kids, as well as Linda Henry, who is our main connection to the show.
:30:30. > :30:35.This is the chilli jam. We have all the ingredients in there. Chilli,
:30:36. > :30:44.lemon grass, Ginger. The dark is the soy sauce. And the fish sauce. The
:30:45. > :30:49.smell is fantastic. You get the garlic and ginger and lemon grass.
:30:50. > :30:57.And very quickly, you can serve it very quickly. If you start off by
:30:58. > :31:06.caramel icing it, caramel icing the sugar. Just sugar? Nothing else. At
:31:07. > :31:11.the same time, I will put in these samosas. They will go in for a
:31:12. > :31:18.couple of minutes. And then when the sugar gets hot, you basically throw
:31:19. > :31:28.this in. Stand back because it is a brilliant hangover cure. It will
:31:29. > :31:31.knock you out. A touch of honey. Just a little bit. And I will
:31:32. > :31:39.Poppins online juice. With all the great storylines coming up, is there
:31:40. > :31:47.anything that you can say about what is coming up? Obviously, cannot tell
:31:48. > :31:52.you anything really juicy. There is a lot coming up for the Carters next
:31:53. > :31:57.month. And we have some new characters involved in the show in
:31:58. > :32:03.terms of our family. There is some great stuff with Lee, back from the
:32:04. > :32:11.army. And we have the fantastic in West playing Sam, who is just a joy.
:32:12. > :32:19.-- Tim West. He is setting the pub on fire? It was a small fire. It was
:32:20. > :32:23.a very small fire. With this going on, will you return to theatre? Is
:32:24. > :32:31.it something that takes over your life? At the moment, my life is very
:32:32. > :32:37.much Eastenders. Do not have... I have a 2-year-old son and they do
:32:38. > :32:44.not have time for anything else. But I love it. I am really enjoying
:32:45. > :32:48.being part of the show. I love doing all different things but it is nice
:32:49. > :32:52.to do something like East Enders. Can ask you something about cooking?
:32:53. > :33:05.When I could chilli, it makes me sneeze. What is that? How can stop
:33:06. > :33:15.that happening? That must happen to someone else? Tom? Anybody?
:33:16. > :33:41.Chocolate makes me sneeze, if that helps. Someone watching will agree
:33:42. > :33:49.with me. The samosas are hot. They want to go in there. I will puts
:33:50. > :33:58.online in the end. Is its very heart? Is going to burn my mouth?
:33:59. > :34:11.Possibly. -- very hot. The idea is to put creme fraiche into cool it
:34:12. > :34:14.down. It is delicious. We will be giving Kelly pineapple, sliced and
:34:15. > :34:19.added to hot caramel, topped off with home-made puff pastry, serve
:34:20. > :34:23.the other way up with the no ice cream and a bronze sauce. Or Kelly
:34:24. > :34:29.could be facing food hell, liver, cows liver, seasoned and put in a
:34:30. > :34:36.foaming butter, served with wild garlic mashed potato, creme fraiche
:34:37. > :34:43.and Madeira sauce. Some of our viewers in the studio will get to
:34:44. > :34:47.decide Kelly's fate. And now we will get floods of phone calls about
:34:48. > :34:51.chilli and sneezing! Why we enjoy the next instalment of celebrity
:34:52. > :34:53.Masterchef. They have split the hopefuls into pairs and to set an
:34:54. > :35:09.invention test for them. Welcome back to the Masterchef
:35:10. > :35:14.kitchen. I hope we have not pushed you too hard and you have some
:35:15. > :35:19.energy left. This is the invention test and today, you will work in
:35:20. > :35:24.teams. Each team is going to cook for us one main course and one
:35:25. > :35:31.desert from the set of ingredients you have in front of you. We want
:35:32. > :35:35.you to show us what you're made of. We will have ten minutes to plan the
:35:36. > :35:42.dishes and then one hour to cook. Good luck. I am no good with
:35:43. > :35:52.puddings. I have never cooked rabbit. Ingredients include rabbit,
:35:53. > :36:03.pancetta, walnuts, mushrooms, blackberries, apples, carrots, bread
:36:04. > :36:07.and a selection of fresh herbs. You can cook the rabbit down, but how
:36:08. > :36:44.long will that take? There should be all right. A bit of mash,
:36:45. > :36:52.Gentlemen, how are you feeling about it? Not too bad. What are you
:36:53. > :37:00.making, Brian? A blackberry and apple pie cart. Brilliant. If you
:37:01. > :37:05.are peeling potatoes, Shane, you are doing the main course. What are you
:37:06. > :37:14.cooking? I'm not sure until the end, as usual. A bit of red wine, I have
:37:15. > :37:20.seared the rabbit legs. They think I will put on a crumbly bacon top.
:37:21. > :37:25.Interesting. I hope so. Why have you gone with things that you have no
:37:26. > :37:32.idea how to cook? I have no idea how to cook anything so have to start
:37:33. > :37:39.somewhere. 20 minutes gone. One third of the way through.
:37:40. > :37:49.Wrap it like that. Then we will target in. -- tuck it in. This is an
:37:50. > :37:55.interesting way of working. You are both working on the same dish. It is
:37:56. > :38:04.a joint effort, working as a team. Have you started on the dessert? It
:38:05. > :38:15.is percolating. We're making roast rabbit on a bed of mash with
:38:16. > :38:24.caramelised carrots and a plum. Sorry, prune the jus. We're not just
:38:25. > :38:26.slotting the food onto a plate, we're going to present it
:38:27. > :38:32.beautifully and arrange it beautifully. With his rabbit, I feel
:38:33. > :38:39.like it is the blind leading the blind. Neither of them have much of
:38:40. > :38:44.a clue on how to cook it. Fruit pancakes, a lovely idea, but at the
:38:45. > :38:58.moment we have no dessert insight. 20 minutes left, 20 minutes.
:38:59. > :39:05.Don't ask. You have no idea what you are doing, do you? I don't. You have
:39:06. > :39:40.to start plating up now. Perfect. Miranda and Shappi's Maine is
:39:41. > :39:45.pan-fried liver, time mash, rabbit, and a prune and red wine sauce.
:39:46. > :39:49.You can see what you have learned about presentation because these are
:39:50. > :40:00.two of the smartest dishes we have had served up. Let's hope it is
:40:01. > :40:06.cooked properly. Yes. They are raw. Almost. Some of it you will be able
:40:07. > :40:14.to eat and some of that you will not. Apart from the uncooked liver,
:40:15. > :40:20.that is a really nice dish. The soft rabbit with salty bacon, and you
:40:21. > :40:26.have made a lovely, fruity, rich sauce to go with it. Well done.
:40:27. > :40:31.Let's look at the pancakes. To follow, they have made pancakes with
:40:32. > :40:38.blackberry crimp fresh, lemon vanilla cream and a blackberry
:40:39. > :40:41.sauce. Decent presentation. It is sophisticated. I think the pink is a
:40:42. > :40:54.little childish. Well made pancakes. Good idea.
:40:55. > :41:02.However, I would like it sweeter and tasting more like blackberry.
:41:03. > :41:07.For their main course, Shane and Ryan have made rabbit leg, cook in
:41:08. > :41:10.red wine with red onion, crispy pancetta, crushed potatoes,
:41:11. > :41:23.mushrooms and carrots. I think it looks a bit of a fright
:41:24. > :41:27.and I think the rabbit is dry. But the taste is great. When you bring
:41:28. > :41:30.those flavours together, the mushroom, carrots, the potato, the
:41:31. > :41:38.rabbit red wine, it is a delicious thing. For our main course, to
:41:39. > :41:45.desert. For dessert, they have made a blackberry and applecart with
:41:46. > :41:51.lemon cream. -- apple tart. It has no form and elegance. I do not know
:41:52. > :41:58.why lemon is on the plate. Maybe it is to get you drunk with a gin and
:41:59. > :42:02.tonic. It is pretty shabby. Yes. Like the taste of the blackberry and
:42:03. > :42:09.apple with the sweet, pottery pastry. The crispy bits of the
:42:10. > :42:16.pastry. Brian, your technique is a shambles. The flavours are great.
:42:17. > :42:21.Well done. Thank you very much indeed. We're going to send you off
:42:22. > :42:40.and you need to get yourself mentally ready for your final task.
:42:41. > :42:47.Gregg and John will be limiting another celebrity in 20 minutes.
:42:48. > :42:56.Later on today, Ken Hom is touring the province of Canton in Hong Kong.
:42:57. > :43:00.Later, he will be cooking sweet and sour pork for some loyal customers
:43:01. > :43:04.of a local restaurant. The excitement of the week is between
:43:05. > :43:08.Paul and Tom as they attempt to beat their personal bests in the Saturday
:43:09. > :43:15.kitchen omelette challenge. Will they be able to break into the top
:43:16. > :43:20.ten? Will be culinary exertion appear to exhausting? I don't write
:43:21. > :43:26.this stuff. Find out later. And will Kelly be facing pineapple and can
:43:27. > :43:31.outsource or tells liver with wild garlic? Let's carry on cooking. Tom
:43:32. > :43:35.Kerridge is up next. Something that a lot of people could do, and
:43:36. > :43:43.alternative sandwich. It encapsulates all those players of
:43:44. > :43:46.Britain. -- flavours of Britain. Bone marrow, duck eggs, watercress.
:43:47. > :43:51.I got nervous because I know you hate this. Horseradish. I love
:43:52. > :43:56.horseradish. I'd hate it. It is the food of the devil. It could come
:43:57. > :44:01.from the devil, it is amazing. So what are we going to do? I have this
:44:02. > :44:10.piece of bone marrow, soaked in water. I'm going to get rid of the
:44:11. > :44:16.blood and put it in a pan. I would like you to peeled cucumber. And
:44:17. > :44:21.because it is kind of a sandwich, I would like you to slice the bread
:44:22. > :44:31.and char grill it, like you did for Paul, but better. And this is a veal
:44:32. > :44:36.ball in? Yes, roasted. It still has a lovely flavour. I'm going to leave
:44:37. > :44:40.it to rest on there. And in year, where the fat has rendered out from
:44:41. > :44:48.the beef, I will cook the egg in that. And next, I'm going to take
:44:49. > :44:53.one of these giant balls and make a little marinade for the beef. I'm
:44:54. > :44:58.going to bash out the beef on clingfilm.
:44:59. > :45:01.little marinade for the beef. I'm going to bash out This is the bit of
:45:02. > :45:03.the beef that the butcher does not normally use. If you buy a whole
:45:04. > :45:41.fillets, the end bit, we could get. It comes from
:45:42. > :45:48.Pittsburgh in America. A bit of grated garlic in there. Steelworkers
:45:49. > :45:55.used to, like in Cornwall, where they talk like me, where you would
:45:56. > :46:00.have a Cornish pasty down the mines, the Steelworkers used to take a bit
:46:01. > :46:05.of beef in their back pocket... Where has the horseradish gone?
:46:06. > :46:15.Paul, can you great the horseradish because James is refusing? Ah, chef.
:46:16. > :46:21.Paul, if you can get it, you can grate it!
:46:22. > :46:26.LAUGHTER They used to take... I can't believe
:46:27. > :46:30.there is no horseradish in the salad now. They used to take a piece of
:46:31. > :46:34.beef with them in their back pocket and then the steel works when the
:46:35. > :46:39.steel would come out of the rollers and it would be really hot, they
:46:40. > :46:45.would take the beef out, sear it up and take it off and eat it. That was
:46:46. > :46:49.their lunch. We're going to put this in the marinade and clover it in
:46:50. > :46:57.clingfilm. We're going to marinade it for 14 24 hours! We have got
:46:58. > :47:06.somebody going out for more horseradish. Beef, marinaded for 24
:47:07. > :47:14.hours. So I going to crack into this pan, an egg. This is a duck egg.
:47:15. > :47:23.Duck eggs are lovely. You can use hens eggs, whatever you like. If you
:47:24. > :47:28.can remortgage your house and buy gulls eggs. They are only around for
:47:29. > :47:34.a short period of time and maybe we should be using them. I have bread
:47:35. > :47:42.being grilled and salad. We are going to make English dressing...
:47:43. > :47:50.I'm here, chef! It was going so well. You you peel it and grate it
:47:51. > :47:55.for me. I will be generous with the horseradish. I'm not trying that.
:47:56. > :48:01.English dressing is like French dressing. Except that it is English!
:48:02. > :48:18.We have English mustard, white wine vinegar and great English oil. You
:48:19. > :48:25.can't get a table at The Hand and Flowers until 2016! I am borrowing
:48:26. > :48:30.this chef from you chef -- I'm borrowing this kitchen from you,
:48:31. > :48:38.chef, on the Saturday it will be returned clean and tidy. Spring
:48:39. > :48:44.Kitchen it is on in the afternoon. Talking about spring ingredients and
:48:45. > :48:48.having guest chef ins and doing bits and bobs with lamb and things. BBC
:48:49. > :48:54.One? BBC One in the afternoons. I've got the English dressing. And you're
:48:55. > :48:58.making a salad there. Beautiful ingredients that are very English
:48:59. > :49:05.based. It is. But you are about to ruin it by putting horseradish in
:49:06. > :49:09.it. It is very English, chef. If you dislike somebody plant it in your
:49:10. > :49:12.garden. Why? They will spend the rest of their lives digging it out.
:49:13. > :49:17.Is that why you hate it because it is in your garden? It is horrific
:49:18. > :49:23.stuff. The hole at the bottom of my garden is reaching New Zealand to
:49:24. > :49:34.get rid of it! I've burnt my toast! It is unbelievable stuff to get rid
:49:35. > :49:41.of it once it grows in your garden. A really, really hot pan. So into
:49:42. > :49:46.the pan is this piece of steak. It is very thin and cooking it plaque
:49:47. > :49:51.and blue. -- black and blue. In and out. This is a good way of cooking
:49:52. > :49:56.it you like beef well done. You cook it so quickly. What happens is we're
:49:57. > :50:00.serving it straightaway, straight out of the pan so the moisture in
:50:01. > :50:04.the beef is still actually there. What's this with it? That's a bit of
:50:05. > :50:08.beef fat in case there wasn't enough. OK. Just in case there
:50:09. > :50:14.wasn't enough. That marinade, that kind of smoky flavour, we're getting
:50:15. > :50:18.off the smoked paprika and garlic and sage. That lovely flavour,
:50:19. > :50:23.that's fashionable at the minute, that barbecue-style dry rub. You
:50:24. > :50:28.have spent a lot of time in America. It is beginning to filter into the
:50:29. > :50:32.restaurants here a lot. Literally in and out, that quick, that simple.
:50:33. > :50:39.This is what they would do with their steak on top of the red hot
:50:40. > :50:46.steel. I doubt they would serve it with a salad.
:50:47. > :50:52.You can see this beef is hot on the outside and cold and raw in the
:50:53. > :51:01.middle. It is delicious. We will mix in a little bit of this English
:51:02. > :51:05.dressing. Mix it together with a spoon. Thank you. You have got the
:51:06. > :51:16.fried egg there, chef? I've got there. We put the fried egg on the
:51:17. > :51:23.plate. Are you all right there, chef? Do you need a little bit of
:51:24. > :51:30.seasoning? Yes. A little bit of salt and pepper. Fried egg there, is like
:51:31. > :51:44.the ultimate. We should have have had this before the mussels, I
:51:45. > :51:52.reckon. A little bit like turnip tops. A little spoon. You spread
:51:53. > :52:03.that on the toast. That is just - how lovely is that? Pittsburgh black
:52:04. > :52:15.and blue steak. That's what it is. We get to dive into this. Well, two
:52:16. > :52:23.of you. It looks incredible. It doesn't look
:52:24. > :52:28.like one of my sandwiches. Are you not having any? A bit of egg. Should
:52:29. > :52:32.I get a bit of everything? A bit of everything. It's the beef that's
:52:33. > :52:36.important. The rub in the beef is fantastic. It is warm on the outside
:52:37. > :52:41.and cold in the middle. It is the contrast of hot and cold and spice
:52:42. > :52:50.and smoke. Cooking that way is lovely and tender. It has to be
:52:51. > :52:54.fillet or Sirloin. That beef is amazing. It would be even better
:52:55. > :52:58.without the horseradish. We need wine to go with this and
:52:59. > :53:00.Jane Parkinson has been to Woburn this week. What did she get to go
:53:01. > :53:24.with Tom's stunning steak? I love this recipe of Tom's. It is a
:53:25. > :53:27.kick-start to spring with its zesty salad flavours. But it has a
:53:28. > :53:31.richness to it, thanks to the beef and the bone marrow. If you really
:53:32. > :53:39.want something that's meaty, but bold and cutting-edge, I would go
:53:40. > :53:42.for this the Recati from Israel. But with the pink beef and the mustard
:53:43. > :53:47.dressing and the heat of the horseradish, we need to up the
:53:48. > :53:59.fluteyness in the wine here and I have gone to South America for my
:54:00. > :54:05.fruity fix for this. It is Cerro Syrah from Chile. This is one of
:54:06. > :54:13.Chile's exciting red wine prospects. It is concentrated on the nose, but
:54:14. > :54:24.not in a shouty hey look at me way of the it is plump and juicy. It
:54:25. > :54:32.hasn't got too much tannin because it won't clash with the spices in
:54:33. > :54:35.the beef. I really love the mellow side to this wine too because it
:54:36. > :54:38.will match the richness of the beef, the bone marrow and the dripping.
:54:39. > :54:43.Tom, I love the balance of richness and freshness in your beef recipe.
:54:44. > :54:52.And hopefully you will find this wine does the same job. Enjoy!
:54:53. > :55:01.A great wine choice. It goes well with the horseradish!
:55:02. > :55:08.What do you reckon? Beautiful, goes with the dish. It is delicious.
:55:09. > :55:15.It is even better without the horseradish. All four hopefuls have
:55:16. > :55:17.to cook one more dish. Afterwards, Gregg and John will be sending
:55:18. > :55:29.someone home. Take a look at this. Bottom You are now cook your own
:55:30. > :55:35.dish. Your own creation. We want to be impressed. You will have one hour
:55:36. > :55:40.and at the end of this, one of you is going home. Ladies and
:55:41. > :56:01.gentlemen, let's cook. I have got to congratulate you for
:56:02. > :56:05.working the tidiest I have ever seen you. It is not saying an awful lot,
:56:06. > :56:12.is it? It is not going to last. What are you going to cook for us? Lamb
:56:13. > :56:34.fillet on a garlic infused mash with pea puree. What's the tomatoes for?
:56:35. > :56:42.That's to make the sauce. Shapy? I'm kind of, yeah. Is this a
:56:43. > :56:51.dish from Iran? This is a dish from Iran. It is a lamb and aubergine
:56:52. > :56:56.dish. This is the first time I have seen you speaking passionately about
:56:57. > :57:06.food. What's happening? I love my Persian food. 25 minutes have gone.
:57:07. > :57:10.35 minutes are left. Wow, Miranda, you are being
:57:11. > :57:14.ambitious? I don't think I am. This is a dish I cook for the family a
:57:15. > :57:20.lot. I have zing it had up a lot. Tell us what you make for your
:57:21. > :57:31.family? The kids love pasta. I serve that with salmon steamed with sem
:57:32. > :57:39.Sammy oil -- sem ses amy oil and soy sauce and sherry. Shane, you have
:57:40. > :57:42.got beautiful ingredients? My family have been going to Portugal since I
:57:43. > :57:50.was four years old. What is this dish? It is a shellfish dish. I
:57:51. > :57:55.never heard of it before. It is onion, white wine, garlic and cook
:57:56. > :58:05.it down and add the fish at the last minute. I love the sound of the
:58:06. > :58:28.dish, Shane. Do it justice. OK. Just seven minutes.
:58:29. > :58:41.That's it. Time's up. Shapy made an Iranian dish served
:58:42. > :58:50.with das basmati rice and cucumber. I think your rico is -- rice is
:58:51. > :58:57.under. I love the sweet stickiness with the melt in your mouth
:58:58. > :59:14.aubergines. I like the spiciness. It is beautiful. Thank you. Thank you
:59:15. > :59:23.very much. Pleasure. Miranda has steamed salmon and
:59:24. > :59:29.creamed savoy cabbage and baby leeks. You started this dish as a
:59:30. > :59:33.pasta dish. It has become confusion rather than fusion. I am finding it
:59:34. > :59:40.difficult to understand how soy sauce, lots and lots of sesame oil
:59:41. > :59:42.work with cabbage and leeks. They seem like they are two different
:59:43. > :59:59.things on a plate. Shane has made a Portuguese seafood
:00:00. > :00:07.dish with monkfish in a tomato, garlic and white wine stew with a
:00:08. > :00:12.side of garlic and onion rice. For me, your fish is over, but the
:00:13. > :00:17.flavours of this Portuguese dish are superb. The sweetness and the
:00:18. > :00:23.acidity of the onions is meeting the sweetness and the acidity of white
:00:24. > :00:27.wine. Soft rice, a delicious dish. Very well done. Shane, thanks very
:00:28. > :00:43.much, crikey. Brian has cooked roasted loin of
:00:44. > :00:54.lamb with garlic infused mash, keep your eight, honey glazed carrots and
:00:55. > :00:58.a lamb and Balsamo jus. -- Balsamo. Brian, on your plate you have a
:00:59. > :01:04.really delicious, punchy mint and peep Eure. You have sweet carrot,
:01:05. > :01:09.covered in honey, and the potato purity is wonderful and well
:01:10. > :01:15.seasoned. Then you have a rich, wonderful sauce, sweet with balsamic
:01:16. > :01:19.vinegar. For me, the lamb has lost. It is overpowered by everything. As
:01:20. > :01:28.good as everything else is, I want to taste lamb and I cannot taste the
:01:29. > :01:38.lamb. There is lovely sweetness and acidity in that. It is absolutely
:01:39. > :01:41.delicious. Thank you, Brian. They? -- thank you very much. As far as
:01:42. > :01:46.I'm concerned, you have saved the best till last. One of you will be
:01:47. > :02:00.leaving us and we have a big decision to make.
:02:01. > :02:06.All four of them, I believe, cooked good dishes. Their own food is sound
:02:07. > :02:12.and they have real foundations to build on. A tough decision. Who
:02:13. > :02:34.stays, who goes? I can tell you now, this has been
:02:35. > :02:39.writes to the wire. Really close. It has been a very tough decision. The
:02:40. > :03:03.person leaving us... At like there. Another celebrity
:03:04. > :03:07.will be leaving the competition next week. Time to answer some of your
:03:08. > :03:10.food questions. Each collar will help decide what Kelly is eating at
:03:11. > :03:18.the end of the show. Phil from Kent? Are you there? I am. My
:03:19. > :03:23.question is, my daughter and I love lambs heart. And we normally roast
:03:24. > :03:32.them in the oven, but what else can we do with them apart from that? You
:03:33. > :03:38.could grind them in water with sugar and salt. For a few hours, and then
:03:39. > :03:46.take them out and cut them up into pieces. Saute them with bacon
:03:47. > :03:52.Ancelotti. Tarragon, mushrooms, a little bit of stock. Finish with
:03:53. > :03:57.creme fraiche. And what dish would you like to see at the end of the
:03:58. > :04:01.show? Heaven or hell? I'm sorry, but it is hell.
:04:02. > :04:12.I was about to say, why are you cooking lambs heart. Why? And from
:04:13. > :04:16.Northampton? I have an amazing sized Port Phillip in the freezer and I
:04:17. > :04:20.have tried various recipes, wrapping it in Parma ham, but could you offer
:04:21. > :04:25.me something different? It is a versatile piece of meat. It is
:04:26. > :04:28.amazing. For me, if you slice it and do something very similar, like I
:04:29. > :04:36.did with the beef fillets, and mix it with the salad, Asian style, or
:04:37. > :04:39.with the same dressing, and get some nice colour on it, and then serve it
:04:40. > :04:47.pink so that it stays moist. Very delicious. Don't overcook it, that
:04:48. > :04:51.is the key. And it has a very low fat content, so you need plenty of
:04:52. > :04:55.flavour. What dish would you like to see, heaven or hell? Definitely
:04:56. > :05:01.heaven. Claire from Glasgow. What is your question? I have got some tuna
:05:02. > :05:08.steaks in the freezer and want to know what I can't do with them. I've
:05:09. > :05:13.a thick? They are quite thick. The best way to eat them is if it is
:05:14. > :05:27.pink. You do not want it to break up. Tune-up lends itself well to
:05:28. > :05:31.Asian flavours. -- tuner. With a buttered muffin and a poached egg on
:05:32. > :05:35.top. The chilli jam that I did, you could put that with a jus estate
:05:36. > :05:41.will stop the key thing, don't overcook it. What would you like to
:05:42. > :05:49.see, heaven or hell? Heaven. Deborah from Sheffield. I want to know how
:05:50. > :05:58.to prevent the Nuer pods from sinking into panic tough. -- the
:05:59. > :06:05.Nuer pods. You need to add gelatin to the vanilla. And then take one of
:06:06. > :06:19.these bowls, and put the panic to mix into ice. -- panna cotta. Before
:06:20. > :06:24.it is too thick, leave it to set. If it is loose, the vanilla pods will
:06:25. > :06:40.sink to the bottom. Heaven or hell? Hell. And tests from Yorkshire? My
:06:41. > :06:45.husband and I, when we make beef Wellington, we end up with a soggy
:06:46. > :06:50.bottom. For me, a beef Wellington, the best thing to do is to slowly
:06:51. > :06:54.cook the beef first. If you could get at a low-temperature, medium
:06:55. > :07:01.rare, then take it out and chill it. Then wrap it in mushrooms or spinach
:07:02. > :07:06.or pancakes, and then puff pastry. They get on a high-temperature. Or
:07:07. > :07:10.you are doing is region to get and making the pastry. You will end up
:07:11. > :07:14.with beautiful, Chris pastry. It has already been cooked, so the moisture
:07:15. > :07:20.will Galway. You will end up with lovely, crispy pastry. Thank you.
:07:21. > :07:27.Good luck with that one. Heaven or hell? I think everyone should try
:07:28. > :07:36.food that they do not like, so Hell. There you go. Paul Rankin is at the
:07:37. > :07:41.centre of our list. Tom used to be in the top ten but now he has been
:07:42. > :07:46.knocked out. Where are you, Paul? 29 seconds. The usual rules apply. A
:07:47. > :07:47.three egg, it cooked as fast as you can. And all you have been
:07:48. > :08:32.practising. You ready? Go. What is that?! How to get two
:08:33. > :08:39.Michelin stars. It is perfect. It is scrambled eggs. By the time you take
:08:40. > :08:47.that into the restaurant, it has just set in time. I can't believe
:08:48. > :08:54.you have to eat that. Why no. His is looser than mine. That is just from
:08:55. > :09:10.the kilo of Potter. Which is a good move. That is a shell. That was from
:09:11. > :09:15.me. -- kilo of Potter. Do you think you were quicker, Paul? I think I
:09:16. > :09:23.was. You were. You were quicker by a long way. Quicker than even Tom.
:09:24. > :09:30.No, you weren't. You did it in 26.3 seconds. That issue. Pretty good. --
:09:31. > :09:47.that put you there. Do you think that was an omelette,
:09:48. > :09:54.first of all? Omelette fish. You did it, not quicker, but cannot be that
:09:55. > :10:02.there. You're going there, because we have to play this. And best of
:10:03. > :10:08.all, that actually worked. Tom on camera three rehearsal that all
:10:09. > :10:14.morning. Well done. We'll Kelly be facing food heaven or food hell?
:10:15. > :10:17.Comes liver with Madeira sauce. Paul Anton will make their choices while
:10:18. > :10:21.we get another masterclass from Ken Hom. Wish they would come here to
:10:22. > :10:26.teach us how to make an omelette. They are in the province of Canton,
:10:27. > :10:30.looking sweet and sour bought but first they are going for dim sum. --
:10:31. > :10:43.sweet and sour pork. There is one Cantonese food that we
:10:44. > :10:49.are all the more you with in the West, dim sum. We're going to the
:10:50. > :10:55.locals favourite restaurant in the city that gave Earth to this
:10:56. > :11:04.delicacy. Eating here is more of a ritual than a dining experience.
:11:05. > :11:08.This is the best dim sum in town. Built in 1935, this restaurant is on
:11:09. > :11:14.three floors. It serves up to 10,000 people every day. And it employs
:11:15. > :11:26.chefs who train for decades. Thank you. This is very nice.
:11:27. > :11:34.What kind of things do you like Iraq some restaurants offer customers
:11:35. > :11:42.preprepared dishes here, everything is cooked fresh to order.
:11:43. > :11:47.There are hundreds of varieties of dim sum, from steam dumplings to
:11:48. > :11:54.chicken feet and one of my favourites, lotus leaves stuffed
:11:55. > :12:05.with sticky rice. Shall we split one? I love this. Love to see the
:12:06. > :12:12.beautiful insights. Mushroom, pork, belly pork... And that looks like
:12:13. > :12:19.chicken. And a sauteed duck egg. Look at how much skill has gone into
:12:20. > :12:22.it. Just because it is cheap does not mean it should be regarded as
:12:23. > :12:27.one of the best cuisines in the world. It is perfection. The
:12:28. > :12:35.tradition of eating dim sum started centuries ago in small teahouses
:12:36. > :12:39.along the silk Road. It is a ritual that goes hand-in-hand with dim
:12:40. > :12:44.sum, the Cantonese equivalent of having a biscuit with a cup of tea.
:12:45. > :12:49.Here, where T is considered the elixir of life, granting the drinker
:12:50. > :12:56.eternal youth, this part of the tradition is taken seriously. She is
:12:57. > :13:02.going to make the tea for us. This is the ritual. She will have rinsed
:13:03. > :13:11.it before. There is also a cat unease at a cat when taking tea. --
:13:12. > :13:17.Cantonese etiquette. The younger pause it for the elder. This
:13:18. > :13:25.restaurant is very popular with locals.
:13:26. > :13:46.This couple are its most loyal regulars.
:13:47. > :13:58.She says in 30 years, she could eat through the menu! She says, of
:13:59. > :14:01.course it is better than cooking at home! Do not want to deprive the
:14:02. > :14:05.restaurant from its best customers at after 52 years cooking for
:14:06. > :14:11.celebrities, presidents and royalty, I'm certain I can persuade
:14:12. > :14:16.them to try authentic home cooking. Ching takes a break and I have
:14:17. > :14:21.offered to prepare a meal for them at Mrs Lau's house. I've come here
:14:22. > :14:28.to buy ingredients for my sweet and sour pork. This town is in China's
:14:29. > :14:33.wealthiest province. Thanks to manufacturing, people here are among
:14:34. > :14:36.the country's highest earners, demanding quality and variety in
:14:37. > :14:41.their food. And in this market, you can buy almost anything. This would
:14:42. > :14:47.be nice in sweet and sour pork. It is very unusual. This is a South
:14:48. > :15:00.Asian fruit with a sweet, tangy flesh. Ideal for this dish. I've got
:15:01. > :15:02.some pear apple. I used to cook sweet and sour pork for my uncle,
:15:03. > :15:12.Paul, who had a restaurant in Chinatown. He taught me which cuts
:15:13. > :15:16.of meat to look for. I am using the most tender part of the pork. Not
:15:17. > :15:22.the belly. That needs more cooking, but a piece that I can stir fry
:15:23. > :15:32.quickly and toss in sweet-and-sour sauce.
:15:33. > :15:38.Mrs Lou is retired and lives in the commercial district. It looks like
:15:39. > :15:47.word of my visit has spread. Mrs Lou invited the neighbourhood!
:15:48. > :15:53.There is a Chinese Buddha. Chinese Buddhas are always fat! I am making
:15:54. > :15:58.a sweet-and-sour pork. Nothing like the red version available in the
:15:59. > :16:07.West. I'm going to do a typical Chinese marinade which is a little
:16:08. > :16:12.bit of soy sauce. And this is interesting, rice wine which I have
:16:13. > :16:18.never seen. It will add a bit of flavour. I thought this might be
:16:19. > :16:24.nice in the sweet-and-sour. This fruit is really lovely. The fruits
:16:25. > :16:29.are hard to get in the West. In you want to make this dish at home use
:16:30. > :16:35.pineapple or try experimenting with other fruit to give the dish its
:16:36. > :16:48.sweet flavour. This is pear apple which will give texture. I'm adding
:16:49. > :16:53.water chestnuts a spring onions. I'm quickly frying to seal in the
:16:54. > :16:57.flavours. They use this mild red chilli in many of their dishes and I
:16:58. > :17:05.thought wide do the same. -- would do the same. Along with the
:17:06. > :17:11.chillies, young garlic and water chestnuts. I'm going to add a bit of
:17:12. > :17:19.stock that I made with bits of pork and a little bit of chicken stock.
:17:20. > :17:24.This is just sugar. Now we're going to thicken the sauce with cornflour
:17:25. > :17:33.and water. After a quick taste, add the fruit. Asian pears, pineapple
:17:34. > :17:38.and the Chinese fruit followed by the pork. She said, "You are a
:17:39. > :17:48.bright boy." Nobody has called me a boy for a long time!
:17:49. > :18:01.They said the flavours are really nice. A bit of East meets West!
:18:02. > :18:15.There will be more from Ken on next week's show. It is the time to find
:18:16. > :18:20.out if Kellie will be facing food heaven or food hell. Spiced ice
:18:21. > :18:25.cream, we have a mixture. Home-made puff pastry or it could be the
:18:26. > :18:31.dreaded liver. We have calves liver. Classic calves liver bacon, Madeira
:18:32. > :18:37.sauce, wild garlic, cavolo nero. What do you think these guys
:18:38. > :18:44.decided? Your fate was in these guys hands really. I was nice about their
:18:45. > :18:48.food! That's all I'm saying. So... LAUGHTER
:18:49. > :18:54.I don't know. I don't know. They have chosen pineapple. Yeah.
:18:55. > :18:58.Paul if I can make me the pastry, please. Tom, if you can do me the
:18:59. > :19:02.ice cream. We're going to flavour our ice cream with cinnamon and
:19:03. > :19:11.vanilla and cloves in there as well. You've got the cream there. The egg
:19:12. > :19:18.yolks and the vanilla. Let's lose the liver. Next up, Paul, if you can
:19:19. > :19:23.do me that pastry. To make rough puff pastry. The difference between
:19:24. > :19:29.the traditional way is the way you incorporate the butter. Normally
:19:30. > :19:35.with normal puff pastry, you mix the flour, butter and salt. And fold it
:19:36. > :19:43.over because it gets nice even layers of butter. You don't put the
:19:44. > :19:50.butter in The pastry rises even. This is rough puff pastry, it will
:19:51. > :19:56.rise evenly, but you incorporate the butter. This this is easier. It is
:19:57. > :20:00.easier when you have got Paul making it. Throw in the water and mix this
:20:01. > :20:04.together with your hands. Don't rub the bulleter together -- butter
:20:05. > :20:12.together. Mix it together. Are you all right with that, pastry, chef? I
:20:13. > :20:17.make this most days. Is that a lie? Tas massive -- it is a massive lie.
:20:18. > :20:22.I don't think Paul knows where his pastry section is!
:20:23. > :20:34.We have a pineapple which I'm going to peel. A nice chunk as well. It is
:20:35. > :20:42.traditionally done by using apple. The sisters made it over in France.
:20:43. > :21:12.They accidentally dropped it on the floor and flipped it over. That's
:21:13. > :21:17.why it got its name, tarte tatin. You have got a big lump of butter a
:21:18. > :21:22.mixed in and you roll it out. It is difficult to roll at first, but it
:21:23. > :21:28.gets easier, the more folds you put in. It is the layering that causes
:21:29. > :21:34.the pastry to rise. The butter is trapped in between the layers of
:21:35. > :21:39.pastry, melts and causes a layer of steam and that causes the puff in
:21:40. > :21:43.the puff pastry. It is difficult, it looks odd this first bit, but as you
:21:44. > :21:49.start... I would love to give it a go. I never tried to make pastry.
:21:50. > :21:54.You can do it live in front of millions here. Oh no. That's not
:21:55. > :22:01.what I want! -- that's not what I meant!
:22:02. > :22:06.Too late now, girl. Temptation is to add too much flour and you toughen
:22:07. > :22:12.up the pastry. The less flour, the better. It looks really weird, but
:22:13. > :22:17.you fold it over again and again and fold it over again. And then you
:22:18. > :22:22.keep going. Each time you do this... And then you roll it out again. And
:22:23. > :22:26.each time you are creating the layers, it creates the layers of
:22:27. > :22:30.puff pastry. Every time, it is called a book turn. It is about the
:22:31. > :22:36.size of this chopping board, you roll it out and you fold it over
:22:37. > :22:40.like a book. OK. Each time do you that, you are creating layers
:22:41. > :22:47.inside. I will keep you doing that? Oh gosh. So I just roll it out? Yes.
:22:48. > :23:04.We have got our sugar here for our tarte tatin. In we go with the
:23:05. > :23:09.butter. We're going to make a sauce out
:23:10. > :23:14.this. The pineapple has gone in. How are you getting on? I'm rolling at
:23:15. > :23:20.the moment. Throw in our rum this. Is our sauce and throw in the double
:23:21. > :23:25.cream. If you can mix that together. That's
:23:26. > :23:30.sauce to go with it. It becomes easier, the more you do. You see it
:23:31. > :23:36.starts... I can see it. Pull together. A book turn. You fold that
:23:37. > :23:40.over like that. Yes. Fold that over like that. Brush off the excess
:23:41. > :23:44.flour and fold that over like that and it is starting to come into a
:23:45. > :23:50.pastry. Do that two more times and you end up with rough puff pastry.
:23:51. > :23:54.How many times in total? Three to four really as you go up the layers
:23:55. > :24:04.and we've got one that's been cooled. Are we doing with the ice
:24:05. > :24:09.cream? Explain. I have the vanilla and the coves and the cinnamon up to
:24:10. > :24:16.the boil. I wasn't doing that on purpose! Yeah. Yeah. And then I
:24:17. > :24:21.whisked up the sugar and the egg yolks and then I pour them one on to
:24:22. > :24:27.the other and I'm cooking it out. I'm going to take it up to 82
:24:28. > :24:33.degrees centigrade or until pastry chef, Paul, tells me it is ready!
:24:34. > :24:37.Or until it is thick. Yeah. Yeah. Yeah. This is going to be the ice
:24:38. > :24:43.cream. If you take it too far, you end up with what Tom's omelette
:24:44. > :24:49.looked like! LAUGHTER
:24:50. > :24:57.Except that it will taste nicer! So you have got puff pastry. This is
:24:58. > :25:03.your tarte tatin. They are great for dinner parties. I like to put it in
:25:04. > :25:09.between the pan and the, well apples, of corks course, in between
:25:10. > :25:12.the fruit and the pan. As it cooks, it creates a little crust around it.
:25:13. > :25:19.You can imagine this the other way up. Yeah. A bit of that. OK. This is
:25:20. > :25:22.great. You can pop this in the fridge and then cook these as and
:25:23. > :25:29.when you need them. From the fridge, this is about 400 degrees
:25:30. > :25:34.Fahrenheit, 200 degrees centigrade. It wants to cook for a good 12 or 15
:25:35. > :25:39.minutes. We have one here that's cooking nicely. I want to put this
:25:40. > :25:46.on a low, low heat. How is our sauce? Ice cream, the best test
:25:47. > :25:52.really of this, I find, after years of doing it, if you use a whiches
:25:53. > :26:00.whisk, as the bubbles disappear, it is ready. That's the best way. You
:26:01. > :26:10.can pass it through a sieve. You can pass it through a fine sieve. I'm
:26:11. > :26:18.going to chuck it into a ice cream machine. Ice cream machine here. And
:26:19. > :26:24.turn it. -- churn it. Lid on. Done. In half an hour, you
:26:25. > :26:29.will end up with a nice ice cream. We have our lovely little tarte
:26:30. > :26:36.tatin. What if you haven't got an ice cream maker? Just go to the
:26:37. > :26:41.supermarket and buy your own ice cream!
:26:42. > :26:47.No, home-made ice cream is hit and miss. Some people over churn it and
:26:48. > :26:55.it ends up grainy. It is one of those things, it is trial and error.
:26:56. > :26:59.It is a bit like this! Yeah, good luck.
:27:00. > :27:07.You have got a lovely little tarte tatin. If you put it on the stove,
:27:08. > :27:12.it loosens the caramel. We have this lovely rum caramel sauce to go with
:27:13. > :27:24.it. It is delicious and we have got a fancy spoon of ice cream. This is
:27:25. > :27:32.that sort of, ice cream with it as well. Th looks divine. If you are
:27:33. > :27:41.feeling a bit poncey, a bit of mint. Delicious. Tas lovely little dish
:27:42. > :27:57.and it tastes delicious as well. Pineapple cooked like this is
:27:58. > :28:05.beautiful. Dive in. To go with this we have Concha y Toro. I haven't
:28:06. > :28:14.tasted it yet. It is the ultimate food heaven. Tom,
:28:15. > :28:19.you go and fetch your horseradish. It is beautiful. Is it nice? It is
:28:20. > :28:24.beautiful. With the spice and the cloves and everything else in that
:28:25. > :28:30.ice cream! I will get it. I will hold the
:28:31. > :28:35.ladder. We have been mates for a long time. That's all we've got time
:28:36. > :28:40.for on Saturday Kitchen Live. Thanks to Paul Ainsworth, Tom Kerridge and
:28:41. > :28:45.Jane Parkinson. Cheers for the brilliant wine choices today. All of
:28:46. > :28:52.today's recipes are on our website. We will be back live next Saturday
:28:53. > :28:55.at 10am, but you can enjoy more Best Bites tomorrow morning at 10am on
:28:56. > :28:58.BBC Two. Have a great weekend. If you're doing the marathon, good
:28:59. > :29:01.luck. Yes, good luck!