:00:08. > :00:18.Good morning. Get ready for some world-class cooking from some of
:00:18. > :00:31.
:00:31. > :00:37.Britain's best chefs. This is Saturday Kitchen Live. Welcome to
:00:37. > :00:39.the show. Cooking with me, live in the studio, are two top chefs.
:00:39. > :00:42.First, from the Michelin starred Ocean restaurant inside the
:00:42. > :00:46.Atlantic Hotel on the idyllic holiday island of Jersey, it's Mark
:00:46. > :00:50.Jordan. Next to him is a chef who has turned Plymouth into the
:00:50. > :01:00.gastronomic capital of Devon. It's the multi-award winning, James
:01:00. > :01:02.
:01:02. > :01:10.Tanner. Good morning to you both. What are the awards for? Lots of
:01:10. > :01:13.things. On the menu today? I am doing
:01:13. > :01:19.cannelloni and skate with a pea risotto.
:01:19. > :01:22.And the pea is going into the risotto to give it that lovely
:01:22. > :01:26.green colour? It give as summerry feel to the dish.
:01:26. > :01:31.With Jersey asparagus? Yes, Jersey on a plate.
:01:31. > :01:34.Follow that, then? I am doing duck in orange caramel sauce with wild
:01:34. > :01:38.garlic gnocchi. Wild garlic is in season now. You
:01:38. > :01:44.can forage for it. You probably have about three weeks left? I
:01:45. > :01:49.would say three weeks. Now is the time to use it in your cookery. A
:01:49. > :01:55.fantastic flavour. It has a raw taste, but works well with the
:01:55. > :01:59.sweetness. All shall be explained. So two great recipes to look
:01:59. > :02:02.forward to and we've got our line- up of fantastic foodie films from
:02:02. > :02:04.the BBC archives for you too. Today we've got Rick Stein, Celebrity
:02:04. > :02:07.Masterchef, and Keith Floyd. Now, our special guest brings some much-
:02:07. > :02:09.needed class to proceedings this morning. She's one of the countries
:02:09. > :02:14.most distinguished actors having appeared in countless stage and
:02:14. > :02:18.screen roles. Welcome to Saturday Kitchen, Frances Barber. Great to
:02:18. > :02:21.have you on the show. Probably the busiest actress there is at the
:02:21. > :02:27.moment? I would like to think that, but I think now.
:02:27. > :02:30.How do you jug it will? You have done film, stage, TV? It seems that
:02:30. > :02:35.each decade is a new chapter in your life and television is where
:02:35. > :02:40.you are now? I suppose so. I regard myself as a jobbing actress. You
:02:41. > :02:48.know, if I'm offered something, I take it and say, "Thank you very
:02:48. > :02:53.much." To be honest I'm a -- amazed that I'm still working.
:02:53. > :02:59.So, thu. You do get great characters, there
:02:59. > :03:05.is Silk? Yes, it is the second series. I come in the second series
:03:05. > :03:13.as a new character, called Caroline Warwick, a veteran QC. I will not
:03:13. > :03:15.give too much away. So, at the end of the programme I
:03:16. > :03:22.will cook either food heaven or food hell. So, food heaven what
:03:22. > :03:26.would it be? Food heaven is any form of chicken. I am a absolutely
:03:26. > :03:32.hopeless cook. So don't worry about me sneering at you. I can't do
:03:32. > :03:35.anything in the kitchen! But I find that chicken is dry to cook. So I'm
:03:35. > :03:42.not very good at it, but on the other hand I'm worried about adding
:03:42. > :03:46.too much butter, oil, all of that, I am permanently on a diet. So I
:03:46. > :03:53.add lemon and all sorts of stuff to moisten it.
:03:53. > :04:00.I never add butter to anything, either! What about the dreaded food
:04:00. > :04:07.hell? And the dreaded food hell is pork. That is fatty and yucky.
:04:07. > :04:13.There you go, you are talking to the wrong person here. So, for food
:04:13. > :04:16.heaven I am looking at India. I will cook the chicken in spatchcock,
:04:16. > :04:20.rub it in a mixture of coriander, cumin, turmeric, chilli and
:04:20. > :04:24.cardamom, roast it and serve it with a classic Marsala-style sauce
:04:24. > :04:29.and serve it with a puy lentil salad with charred lemon to go with
:04:29. > :04:36.it. How does it sound? That sounds delicious. I like lentils.
:04:36. > :04:40.Or, it could be the dreaded food hell. I am cooking pork in a
:04:40. > :04:42.Chinese style. It is cooked with soy, vinegar,
:04:42. > :04:50.pineapple, peppers and a hint of chilli it comes with egg-fried rice
:04:50. > :04:54.on the side. Enough said! There you go, she is a
:04:54. > :04:59.good actress. You will have to wait until the end of the show to see
:04:59. > :05:04.which one Frances gets. Now, if you would like to answer a
:05:04. > :05:14.question to us on the show, we now have a new number, so pay
:05:14. > :05:23.
:05:23. > :05:30.Cooking first is a chef with an entire larder of Jersey to choose
:05:30. > :05:34.from. Have you ever been to Jersey? I never have.
:05:34. > :05:39.Well, it is Mark Jordan. Great to have you on the show. I love your
:05:39. > :05:41.food, it is very somery and fresh. food, it is very somery and fresh.
:05:41. > :05:44.So on the menu is what? We have a local skate.
:05:44. > :05:48.Basically, what we are doing is doing a cannelloni.
:05:48. > :05:53.It is a chefy term for a sausage, I suppose.
:05:53. > :05:57.It is the shape? It is the shape. Normally you get skate which is
:05:57. > :06:01.served as a whole, this is a different way of preparation for it.
:06:01. > :06:04.What I will do first of all is to drop that in there to get it
:06:04. > :06:08.started. Also on skate, it is something that
:06:08. > :06:13.we eat on holiday, but not generally when we are back in the
:06:13. > :06:19.UK? Well, what it is, scathe, I basically think that people think
:06:19. > :06:23.that skate is a fisherman's food. Originally it was used for fishing,
:06:23. > :06:29.for bait, but where we are, with the Atlantic it overlooks this
:06:29. > :06:36.fantastic sandy bay, which is fantastic for these skate.
:06:36. > :06:38.So, I also love the cheaper cuts of fish. More so than the expensive
:06:38. > :06:42.ones. The thing about this, you are by
:06:42. > :06:48.the coast. You can get it as fresh as possible.
:06:48. > :06:52.Very much so. It must be superfresh otherwise you get the ammonia smell
:06:52. > :06:58.and you know it has turned. It is a very good price.
:06:58. > :07:02.To prolong the skate it is to put it into milk. What it does, there
:07:02. > :07:05.is something that is in the milk that breaks down the ammonia in the
:07:05. > :07:11.skate it pro-longs the skate from turning.
:07:11. > :07:16.So, what have you done with this? You don't want the skin side, there
:07:16. > :07:20.is a layer there that goes grey when you cook it. You turn it
:07:21. > :07:25.insidout, see the difference in the colour? Yes? That was on the bone
:07:25. > :07:29.and that is on the skin side. Make sure you roll it so that the bone
:07:29. > :07:35.side is on the outside. So, you are starting the risotto
:07:35. > :07:39.for us. Yes, this is a little bit of garlic,
:07:40. > :07:46.some shallots, butter. A little bit of arborio rice.
:07:46. > :07:51.Sweat it without the colour. We are using a mellow pea and
:07:51. > :07:56.asparagus, local Jersey asparagus. We can watch it grow overnight the
:07:56. > :08:00.asparagus. You sit and watch it grow?
:08:00. > :08:05.personally, but it, when the weather is right, the conditions
:08:05. > :08:10.are right, it will actually sprout 24 hours later.
:08:10. > :08:16.So, what are you using for this? A little bit of chicken stock?
:08:16. > :08:19.Vegetable stock. As it is not a meat-based, you could use... Don't
:08:19. > :08:26.forget to wash your hands, thank you.
:08:26. > :08:31.Because it is not a meat dish we are using a vegetable stock.
:08:31. > :08:35.So cook that for 12 to 15 minutes and we have a base bit of rice
:08:35. > :08:41.which we have here. You are going to finish that off later.
:08:41. > :08:46.I am indeed. Can you make the puree for me, James? Yes. So this is just
:08:46. > :08:50.peas and stock? Absolutely. When it is new season asparagus you don't
:08:50. > :08:57.have to peel it. The skin is so thin you don't have to take it off.
:08:57. > :09:03.So all we are going to do is tidy it up by taking off the nodes.
:09:03. > :09:13.Just like so. Don't worry, I'm fine! Carry on!
:09:13. > :09:13.
:09:13. > :09:21.We'll wait for the noise to quieten down! It's very subtle that machine,
:09:21. > :09:31.but it is brilliant! If we can add... Speak up a bit! Add some of
:09:31. > :09:32.
:09:32. > :09:39.the stock. OK! Peas? Yes, just shell a few of
:09:39. > :09:44.those to go in last. A lot of people... A lot of people
:09:44. > :09:48.use butter to thicken their risottos, but I tend to, because we
:09:48. > :09:54.get great cream in Jersey, it is very thick it does the same job as
:09:54. > :09:58.the butter. It make it is more of a creamy risotto. The thing with
:09:58. > :10:03.risotto it must be like a rice pudding.
:10:03. > :10:08.You can put mascarpone in there too? Yes, absolutely, but as I was
:10:08. > :10:14.saying, because the cream is so thick in Jersey, it bodes well for
:10:14. > :10:24.making a lovely risotto. Can't you put alcohol in risotto,
:10:24. > :10:24.
:10:24. > :10:29.like vodka and wine? Whatever floats your boat! Yeah! I always
:10:29. > :10:37.thought you could. You can at the beginning then cook it out.
:10:37. > :10:42.Wine goes in at the start, but if you wish to add vodka, feel free...
:10:42. > :10:46.Worst thing when you go to a restaurant, you find that they have
:10:46. > :10:53.rested everything on the risotto, it is like a cake. It is horrible.
:10:53. > :10:59.As there is no sauce with this, it must be free-flowing and loose.
:10:59. > :11:06.Let's drop our asparagus in there. Where are the peas? I'm getting
:11:06. > :11:16.there. If you would liej to -- like to ask a question on the show, the
:11:16. > :11:23.
:11:23. > :11:28.there? Yes. Do you want the trimming from here
:11:28. > :11:32.as well? Yes, if you can. I will chop up a few of these mixed
:11:32. > :11:38.herbs. The thing with risottos, to stand
:11:38. > :11:42.there to do it from start start to finish take as lot of time. So we
:11:42. > :11:46.pre-branch the risotto, two minutes in boiling stock then take it out.
:11:46. > :11:53.Then when you come to make the risotto, because it is a little bit
:11:53. > :11:59.cooked it takes half the time. The last time you were on, we were
:11:59. > :12:03.talking about the Atlantic Total, now you have a new venture? Well,
:12:03. > :12:13.the hotel and the Ocean restaurant seem to be going from strength to
:12:13. > :12:15.
:12:15. > :12:21.strength. We went through with a Michelin star, and also, the little
:12:21. > :12:25.Mar 46 Jordan on the beach. What we do we get a lot of guests coming to
:12:25. > :12:30.the hotel, they stay with a us for a week or two week, with the
:12:30. > :12:35.addition of the Mar Jordan it is somewhere you can go to get a
:12:35. > :12:42.burger, but it will be the best burger you can get. We use the same
:12:43. > :12:52.cut of beef that we use for the fine dining.
:12:53. > :12:53.
:12:54. > :12:59.Using ingredients as wagu. It is a great addition to the Atlantic.
:12:59. > :13:06.Now, you want to add the peas the last thing. If you boil it up now,
:13:06. > :13:11.it will look like a lentil risotto. A bit of parmesan in there? Yes.
:13:11. > :13:16.See the lovely colour. The whole point about the food is about the
:13:16. > :13:21.summery side of it. And talking about the summery side
:13:21. > :13:25.of it, we have the fresh Morels here? Yes. This is like a rich and
:13:25. > :13:30.a poor dish. There is the skate which is not known as the most
:13:30. > :13:35.elaborate of fish, then you have the beautiful Morels.
:13:35. > :13:44.No wonder I have the skraingy pork at the end of the show if you are
:13:44. > :13:49.spending all the money on this! -- scraggy.
:13:49. > :13:54.Right, we turn the fish down. Now the juice in the fish holds this
:13:54. > :14:04.together. So we have to be gentle when we turn this out. We don't
:14:04. > :14:04.
:14:04. > :14:11.want it to fall to pieces. I take the ends off theries -- the
:14:11. > :14:18.asparagus slightly. They go into the risotto.
:14:18. > :14:26.I'll season the risotto for you. Is there enough cream in that
:14:26. > :14:31.risotto, do you reckon? Lots, yes! Right, we take the end of the
:14:31. > :14:36.cannelloni off and gently slide it out. He says... What kind of bag
:14:36. > :14:42.have you put it in? It is just cling film.
:14:42. > :14:46.Oh! Basically we use cling film a lot. When you are poaching things,
:14:46. > :14:54.especially with intricate bits of fish like that it holds it all
:14:54. > :15:00.together. Now with the Morels we add the
:15:00. > :15:05.asparagus. Can you give me the pea shoots? We are ready to plate when
:15:05. > :15:09.you are, sir. The thing about the dish, it is a
:15:09. > :15:13.simp dish. My style of cooking is all about the flavours and the
:15:13. > :15:18.combinations. Not the gels, lotions and potions that a lot of people
:15:18. > :15:28.seem to be concentrating too much on. So we sit that on the risotto.
:15:28. > :15:28.
:15:28. > :15:34.Take a few lovely Jersey asparagus like so... You are not going to
:15:34. > :15:41.tell me that Morels are grown in Jersey as well? I'm sure... Come
:15:41. > :15:47.on! It is a self-sufficient island. When you come on holiday, I will
:15:47. > :15:51.prove to you did not just swing past Tesco's on the way! Remind us
:15:51. > :15:53.of that? It is a Poached cannelloni of Jersey skate, Jersey asparasgus
:15:53. > :16:00.and garden pea risotto and morel mushrooms.
:16:00. > :16:04.Easy as that. And we get to try this. It looks
:16:04. > :16:11.fabulous. Over here, Mark. This is your first
:16:11. > :16:15.dish for us. The first dish for breakfast.
:16:15. > :16:19.It does look fantastic. The reason I asked about the bag, I worked in
:16:19. > :16:26.France a lot. When I first worked there, I was in a restaurant, my
:16:26. > :16:34.French was not as good as I pretended. I ordered something,
:16:34. > :16:41.when it came it was a bag of some animal's intestines! I was slightly
:16:41. > :16:51.worried about the bag! Normally it is on the bone. You have to strip
:16:51. > :16:51.
:16:51. > :16:55.it off. Like this it becomes a piece of steak.
:16:55. > :17:01.There who go. This is lovely.
:17:01. > :17:07.We have sent our wine expert to Hertfordshire, so what did Tim
:17:07. > :17:12.choose to go with the lovely piece choose to go with the lovely piece
:17:12. > :17:22.of skate? Friends, Romans, I have come to St Albans, but it is time
:17:22. > :17:25.
:17:25. > :17:29.now it find some wine. Let's go! Mark if I had to choose a colour to
:17:29. > :17:37.describe the flavours in the skate dish it would be green with all of
:17:37. > :17:46.the chives, parsley, asparagus, peas and spinach, but I'm like
:17:46. > :17:51.looking for a wine that is not so obvious, I'm after with a little
:17:51. > :17:55.more intensity, something to make the flavours sing. The wine I have
:17:55. > :18:04.chosen is the Marco Porello Roero Arneis 2010.
:18:04. > :18:11.This is a xartil rare grape variety from the beautiful north-wets
:18:11. > :18:17.Italian region of Piemonte. This is normally made in a crisps, dry
:18:17. > :18:23.style, just like this one. On the nose, citrus and wild flowers and a
:18:23. > :18:30.hint of ginger spice. On the palette, crisps freshness to the
:18:30. > :18:34.wine that works well with the salty parmesan. The wine is delicate, it
:18:34. > :18:40.does not overpower the delicate flavours of the skate and it picks
:18:40. > :18:46.up the green flavours of the dish and the slight earthiness of the
:18:47. > :18:54.mushrooms. Mark, this is the perfect spring white for the studio.
:18:54. > :18:59.Cheers! Cheers indeed. What do you reckon, �7.99? A bargain? They are.
:18:59. > :19:04.The cheaper the wine, they seem to be better. It is lovely with this.
:19:04. > :19:11.It is lovely nice and cold. I think it is delicious. What is
:19:11. > :19:16.it? It is a bargain! �7.99. What do you reckon? A brilliant combination
:19:16. > :19:19.of the two. The crispsness works. That is gorgeous, I'm going to
:19:19. > :19:23.Jersey. Later on James has a interesting
:19:23. > :19:27.duck recipe. What is it again? in orange caramel sauce with wild
:19:27. > :19:32.garlic gnocchi. Something a bit different.
:19:32. > :19:38.Right, it is time to catch up with Rick Stein as he meets more of his
:19:38. > :19:48.food heroes. Today he is in Norfolk, with his special turkeys, they are
:19:48. > :19:48.
:19:48. > :19:53.When I think of Lancashire, Cornwall - pasties,
:19:53. > :19:55.they've been blown up by a bicycle pump,
:19:55. > :19:57.bred for ever-plumper breastand meat at the expense of flavour -
:19:57. > :20:00.this is the home of the famous Norfolk Black.
:20:00. > :20:06.It's the nearest thing to the wild turkey the Pilgrim Fathers found.
:20:06. > :20:10.Here in Thuxton is a farmer, James Graham,
:20:10. > :20:13.fourth-generation turkey farmer.
:20:13. > :20:16.With the Norfolk Black turkey, this is a pure breed.
:20:16. > :20:19.It's just as you would find it out in South America,
:20:19. > :20:26.so it still has all the characteristics of a breed of turkey that's outside.
:20:26. > :20:30.They're a slow-growing turkey, so they layer the meat on very slowly
:20:30. > :20:36.and the texture of the meat is also a very fine grain of meat.
:20:36. > :20:39.You can carve it ever so finely and thinly
:20:39. > :20:44.and that is the sign of a very slow-growing textured bird.
:20:44. > :20:54.So it's got more moisture in the meat, so it holds the flavour.
:20:54. > :20:55.
:20:55. > :20:57.Whenever I've had turkey, it's always come with the Christmas trimmings,
:20:57. > :21:00.you know, Brussels sprouts, bread sauce, chipolatas,
:21:00. > :21:02.but it needn't be like that. I gotthis idea from a holiday in Italy.
:21:02. > :21:06.First of all, you fry off whole cloves of garlic in olive oil,
:21:06. > :21:15.and now lots of fresh sage leaves.
:21:15. > :21:16.It takes me right back to Umbria. Now add some fennel seeds,
:21:16. > :21:17.some cracked black pepper,
:21:17. > :21:20.and a big pinch of sea salt and then the turkey.
:21:20. > :21:24.I can't resist the taste of fennelseeds with Italian roasts like this.
:21:25. > :21:29.I turn the bird in the flavoured oil- making sure the coating goes all over
:21:29. > :21:34.and now stuff three-quarters of thegarlic and most of the sage leaves
:21:34. > :21:38.into the cavity.
:21:38. > :21:42.I'm going to put that in a really hot oven now for about 30 minutes
:21:42. > :21:46.just to colour it up nicely.
:21:46. > :21:50.Just use the giblets and some rootvegetables to make a standard stock.
:21:50. > :21:54.I know someone who keeps roasting the bird with the giblets inside,
:21:54. > :21:57.still in their plastic bag!
:21:57. > :22:01.So it's about half an hour now, so just have a look at that...
:22:02. > :22:06.That looks extremely nice.
:22:06. > :22:09.The other part of the Italian roast is white wine and lemon juice,
:22:09. > :22:12.which I'm adding after half an hour.
:22:12. > :22:16.This gives both the skin and gravy a very pleasing tartness.
:22:16. > :22:21.Cover the bird too, to keep it then interminably, it seems,moist,
:22:21. > :22:28.back in the oven for 1�-2 hours,depending on the size of the bird.
:22:28. > :22:32.While the bird's roasting, I makesome rosemary and garlic potatoes,
:22:32. > :22:35.the right accompaniment to this dish.
:22:35. > :22:41.It's just diced potatoes, rosemary, garlic and seasoning.
:22:41. > :22:46.This is a great dish for summer - you don't HAVE to eat turkey in the depths of winter -
:22:46. > :22:49.and, really, white wine is the choice here,
:22:49. > :22:53.a great white Burgundy like a Pouilly Fuisse
:22:53. > :22:57.or an upmarket Italian Pinot Grigio.
:22:57. > :23:02.While the bird's resting, throw lots- of good olive oil over the potatoes
:23:02. > :23:08.and roast them in the top of theoven for about 40 minutes. Pour off the excess fat from the bird,
:23:08. > :23:12.keeping all those important juices at the bottom of the pan
:23:12. > :23:17.and add the giblet stock to make the gravy.
:23:17. > :23:22.Now this is a treat. The Norfolk Black is such a fine-grain meat
:23:22. > :23:27.that you can slice it thinly like this without it falling apart.
:23:27. > :23:29.And now to serve up.
:23:29. > :23:32.The potatoes, all crisp and aromatic,
:23:32. > :23:35.and the garlic slightly caramelised.
:23:35. > :23:40.And the gravy, no thickening in THAT, thank you!
:23:40. > :23:44.And the salad. Some bitter leaveswith carrot and a white-wine vinegar,
:23:44. > :23:48.olive oil and Dijon mustard dressing.
:23:48. > :23:58.That just emphasises the fact thatthis is a great dish for the summer.
:23:58. > :24:17.
:24:17. > :24:18.I'm in a secret wood in the middle of Norfolk with Clive Holder,
:24:18. > :24:20.a mushroom hunter extraordinaire,
:24:20. > :24:22.and he showed me a host of golden chanterelle,
:24:22. > :24:24.enough for 1,000 risottos. They're supposed to smell like apricots.
:24:24. > :24:25.Maybe it's just...
:24:25. > :24:34.They're so fresh. They're quite peppery when they're raw.
:24:34. > :24:36.So how do you like to cook chanterelles?
:24:36. > :24:38.I just like them plain fried with olive oil and butter. Yeah.
:24:38. > :24:40.I love the names that mushrooms have been given. Look at these amethyst deceivers,
:24:40. > :24:42.They, like all mushrooms, have to be cooked
:24:42. > :24:46.using a lot of heat and very quickly otherwise they stew.
:24:46. > :24:49.As they're 90% water, they tend to turn sloppy,
:24:49. > :24:54.so it's really not a good idea towash them, just give them a brush.
:24:54. > :24:59.Here I've sauteed them with kidneys,- a great breakfast dish.
:24:59. > :25:03.So first of all, the kidneys. Take about three kidneys,
:25:03. > :25:08.cut them in half and that gives you three halves per person.
:25:08. > :25:14.If you're fastidious, take out the fatty bits in the middle, but you don't need to.
:25:14. > :25:14.It's nice, particularly in a lamb's kidney, which is quite delicate.
:25:14. > :25:14.I've tossed the kidneys in seasonedflour and I fry them in hot butter -
:25:14. > :25:20.not long, because I like them pink on the inside. Then turn them over once,
:25:20. > :25:22.It's nice, particularly in a lamb's kidney, which is quite delicate.
:25:22. > :25:24.I've tossed the kidneys in seasonedflour and I fry them in hot butter -
:25:24. > :25:29.not long, because I like them pink on the inside. Then turn them over once,
:25:29. > :25:32.halfway through, throw in the mushrooms and some salt.
:25:32. > :25:36.I've always been cautious with wild mushrooms.
:25:36. > :25:40.In France, you can take them into a local chemist for identification.
:25:40. > :25:43.Just try taking them into Boots!
:25:43. > :25:47.Now I take the kidneys out of the pan to continue cooking the mushrooms.
:25:47. > :25:52.Add more butter, put the kidneysback in and toss everything together
:25:52. > :25:57.and pour over some buttered toast...- and that's all there is to it.
:25:57. > :26:01.Finally, sprinkle on a little bit of parsley and serve.
:26:01. > :26:06.So simple and so good. Another great-combination is mushrooms and garlic,
:26:06. > :26:09.but here it's mushrooms and kidneys.- If you haven't tried it, you jolly well should!
:26:09. > :26:13.Oh, that's those common earthballs I was talking about. There's loads.
:26:13. > :26:17.I just want to...This this is really interesting...
:26:17. > :26:23.Clive was just saying look at these common earthballs which are worthless,
:26:23. > :26:27.look at the inside. What does that remind you of? Well, black truffle.
:26:27. > :26:35.Some unscrupulous chefs in Londonjust take thin slices of this common- earthball, take the outside off
:26:35. > :26:35.and then just steep it in truffle oil -
:26:35. > :26:42.it's not expensive, olive oil flavoured with white truffle -
:26:42. > :26:46.and call it black truffle. These are worth nothing!
:26:46. > :26:56.Ten quid for that? Thank you very much.
:26:56. > :27:02.
:27:02. > :27:02.Do
:27:02. > :27:03.Do only
:27:03. > :27:07.Do only go
:27:07. > :27:11.Do only go mushroom picking if you know what you are looking for. Take
:27:12. > :27:15.a reference back with you or somebody who knows what they are
:27:15. > :27:22.doing. Rick found lovely ones there in the field, but there are many
:27:22. > :27:30.that could make you very, very ill. Now, this is a masterclass on how
:27:30. > :27:35.to show you how to cook a perfect piece of fish. This is a flat fish,
:27:35. > :27:39.and we also have sea bass. What I do with round fish like this,
:27:39. > :27:43.inparticular, sea bass, is to basically score the skin. This will
:27:43. > :27:47.stop it from curling while it is in the pan. The way to cook these two
:27:47. > :27:52.are similar, but different. Alright? So the way you cook this
:27:52. > :27:56.is a low heat. That is the thing is a low heat. That is the thing
:27:56. > :28:01.with this one. A gentle heat a non-stick pan, a
:28:01. > :28:09.touch of salt on the fish no, black pepper yet, and place the fish in
:28:09. > :28:16.the oil and hold it down like that. This will stop it from curling. If
:28:16. > :28:23.illicit my hand off it starts to curl up. This sales the skin.
:28:23. > :28:28.-- seals the skin. Like, this the skin will be lovely
:28:28. > :28:34.and crisps, and as sea bass is expensive, we want to preserve the
:28:34. > :28:43.flesh in there. So we cook this only on one side on
:28:43. > :28:49.a gentle, gentle heat. Now, for the flat fish, a hot pan
:28:49. > :28:55.on the stove and I cook it in half oil, half butter. We season that up
:28:55. > :29:01.and once the butter foams up, a touch of black pepper on here. I
:29:01. > :29:07.put this on the non-presentation side.
:29:07. > :29:15.So skin side down or presentation side down and we cook this very
:29:15. > :29:19.quickly. This is thinner, so we want it to cook quicker. It takes
:29:19. > :29:26.about 60 seconds to cook. One flame is fierce, the other is still low.
:29:26. > :29:34.We leave them for a couple of minutes and we Serb it with a
:29:34. > :29:41.classic butter sauce. That is with capers, chopped shallots, lemon,
:29:41. > :29:45.watercress and served with lemon in muslin so you can squeeze it over
:29:46. > :29:52.the top. So, we cook this one quickly. Because of the butter and
:29:52. > :29:56.the oil in there, you have to keep your eye on it. This one will tick
:29:56. > :30:01.away nicely. Taking about five minutes to cook, but we finish this
:30:01. > :30:08.one off differently. Then we can turn it over and cook the other
:30:08. > :30:18.side. So we only turn that one over, or hardly, one keep flipping it
:30:18. > :30:26.over, but ideally, only once. But first of all, congratulations,
:30:26. > :30:30.on not just silks, but because of your birthday, it was plastered all
:30:30. > :30:36.over the national newspapers, you can tell us the story.
:30:36. > :30:42.As I'm doing a lot of press for Silk. Which starts on Tuesday,
:30:42. > :30:50.9.00pm on BBC One. That is the plug! In the old days, in my 40s, I
:30:50. > :30:57.was asked was I going to have children,, why didn't I have
:30:57. > :31:02.children. It was a bit of a theme. Now I'm in my 50s, and these days,
:31:02. > :31:06.it seems that women are asked about some form of cosmetic surgery. I
:31:07. > :31:13.was trying to make the point, these days, as there are all sorts of
:31:13. > :31:18.fillers, Botox and everything available to women if that is what
:31:18. > :31:23.they want, we will never see women's face, like I call, like my
:31:23. > :31:29.Nana's face used to look like. Saturday afternoon, tea and toast
:31:29. > :31:36.with my nan and all of those wrinkled faces. Character faces.
:31:36. > :31:42.I was warming to my theme, as is my want. At the end I am saying
:31:42. > :31:50.therefore, I am saving up for my own face-lift. Then it sort of went
:31:50. > :31:57.a bit mad. I have had 15 to 17 offers of a
:31:57. > :32:05.face-lift. I will sort you out now if you like,
:32:05. > :32:09.I can fillet a fish! You don't need it! It was really a joke! I should
:32:10. > :32:14.know by now, it is very hard to joke in print. I have learned my
:32:14. > :32:20.lesson, sadly, but anybody that did happen to see the article itself,
:32:20. > :32:25.and all of the subsequent articles, I am not having a face-lift and
:32:25. > :32:35.going down the back of the sofas trying to find the extra pennies!
:32:35. > :32:35.
:32:35. > :32:44.You have played amazing characters, with the facial expressions you
:32:44. > :32:51.need your face! Any actress needs a different version of a facial
:32:51. > :32:57.expression, but what I would like to say is that I'm not against it,
:32:57. > :33:03.cosmetic surgery, if that is what people want to do, women want to do.
:33:03. > :33:09.I don't think it is fair for it to be labelled as shallow, but it is
:33:10. > :33:15.not what I intend to do. Any way, moving away from cosmetic
:33:16. > :33:21.surgery, as I have the knife in my hand. Now, the fish. The idea is
:33:21. > :33:26.you don't want too much resistance. If you press it, that is just how
:33:26. > :33:30.it should be. Now, I am wrapping this lemon in
:33:30. > :33:36.muslin, but the characters you have played, the theatre was a huge
:33:36. > :33:42.influence, but you managed to step into it in your 20s, and you have
:33:42. > :33:51.played such huge characters? I was in the RSC and at the National
:33:51. > :33:55.Theatre and at the Globe and I have played Cleopatra and I love
:33:55. > :34:00.Shakespeare. You have played Shakespeare not
:34:00. > :34:05.just in theatre, but also on television, I'm assuming in theatre
:34:05. > :34:10.you get people who know more about the characters, more so than on
:34:10. > :34:14.television? My love for Shakespeare is that he tells cracking good
:34:14. > :34:18.yarns. It often puts people off as they think they are not
:34:18. > :34:25.intellectual enough to be able to understand it, but the stories are
:34:25. > :34:31.simple. They are normally about revenge, jealousy, sexual jealousy,
:34:31. > :34:41.ageing. They are political, universal and domestic. They are
:34:41. > :34:52.
:34:52. > :34:57.simple stories. So King Lear, with I -- which I did with Mr McLellan.
:34:57. > :35:03.It was about him retiring and he realised that ruling the worlds
:35:03. > :35:09.with not so as important as family life. It was a tragic story.
:35:09. > :35:15.In the new series of Silks, tell us about the character you are playing
:35:15. > :35:19.in that? The second series it was a huge success last year. This is the
:35:19. > :35:24.second serious, there there are several new characters entering the
:35:24. > :35:34.narrative. One of which is me. I play the veteran barrister called
:35:34. > :35:37.
:35:37. > :35:41.CW, a Queen's counsel and it is her first year at the bar as a Silk.
:35:42. > :35:46.That is a promotion? Exactly. The stakes are higher, cons
:35:47. > :35:51.consequently there is a great opening bit where I say to her, I
:35:51. > :35:57.am sisterly outside of the Courtroom, but inside the Courtroom
:35:57. > :36:06.it is you and me. The lady McBeth of the Courtroom!
:36:06. > :36:13.Now, the fish, back to this, we turn that over, we take the butter,
:36:13. > :36:17.over the top. I have made my sauce over there, in the pan. That also
:36:17. > :36:22.goes in, but this goes over the fish. It continues to cook that.
:36:22. > :36:26.Then we lift it out. There we have a perfect bit of cooked sea bass
:36:26. > :36:31.and we take the sauce with the capers, the shallots, the
:36:31. > :36:37.watercress in there as well. We put it over the top. Serve that with a
:36:37. > :36:41.touch of lemon flower, which is a peeled lemon.
:36:41. > :36:48.And there a bunch of watercress on the side and you have some of that.
:36:48. > :36:53.That is all you want. Nice and simp. Dive in and tell us what you think.
:36:53. > :37:02.Is it insulting to a chef to put pepper on it.
:37:02. > :37:10.I am doing the Moon Walk at midnight. So today I'm supposed to
:37:10. > :37:20.carb up. It is for breast cancer, it is Walk The Walk and I'm in a
:37:20. > :37:27.
:37:27. > :37:33.team called the Bab ooby Dazzlers! So you need your food today! To
:37:33. > :37:37.contact us, get on the website and contact us at:
:37:37. > :37:42.That is delicious. Right, what are we cooking for
:37:42. > :37:47.Frances at the end of the show? It could be spatchcock. I am cooking
:37:47. > :37:50.it with coriander, cumin, turmeric, chilli and cardamom, roasted with a
:37:50. > :37:52.Marsala-style sauce and a puy lentil salad. Or it could be pork
:37:52. > :37:55.and a Chinese iinspired sweet and sour pork.
:37:55. > :37:59.The sauce is made from soy, vinegar, pineapple, peppers and a hint of
:37:59. > :38:04.chilli. It is served with egg-fried rice on
:38:04. > :38:07.the side. Some of the viewers and the guys in the studio get to
:38:08. > :38:12.decide Frances' fate, but you have to wait until the end of the show
:38:12. > :38:18.to see the results. Now, it is time for Celebrity
:38:18. > :38:28.MasterChef. It is one of John's food tests. This time it is rack of
:38:28. > :38:35.
:38:35. > :38:39.lamb with salsa verde and mashed Food I've eaten in your restaurant.
:38:39. > :38:47.Today's dish is roast rack of lamb,- I won't hide the fact
:38:47. > :38:49.First, we get the potatoes on If they're too small,
:38:49. > :38:51.If they're too big, they won't cook in time.
:38:51. > :38:56.Whilst they go on, I'm going to boil some eggs to make my salsa verde.
:38:56. > :38:58.And now, my lamb.
:38:58. > :39:00.A lovely rack of lamb.
:39:00. > :39:01.The idea today is the celebs must butcher this properly, clean the bones off,
:39:01. > :39:06.and then, roast it, so it looks beautiful.
:39:06. > :39:07.That comes away.
:39:07. > :39:08.I don't really want a piece of lamb- with lots of fat on it.
:39:08. > :39:11.Now, the bones have to be cleaned.
:39:12. > :39:13.We've got a beautifully trimmed piece of lamb
:39:13. > :39:14.and that is going to take about 20 minutes to cook.
:39:14. > :39:16.Instead of pan frying in oil, I'll use the fat and render it down.
:39:16. > :39:19.You are a clever boy.
:39:19. > :39:21.Into the oven.
:39:21. > :39:23.Now, the mashed potato.
:39:23. > :39:25.The way I learned to mash potato was from my grandmother
:39:25. > :39:27.and this is what she had - a fork.
:39:27. > :39:29.Can't guarantee to get the lumps out.
:39:30. > :39:32.I'm about to show you how to get every single lump out of mashed potato with a fork.
:39:32. > :39:35.OK?
:39:35. > :39:40.Using a fork, simply mash the potato.
:39:40. > :39:42.Because of you and your grandmother's recipe,
:39:42. > :39:48.I'm going to have to eat celebrity lumpy mashed potato.
:39:48. > :39:51.It's time, now, to take this to a beautiful mashed potato, which is creamy and delicious.
:39:51. > :39:55.The important thing, now, is to keep the heat underneath that pan.
:39:55. > :40:03.And we keep on beating it and beating it.
:40:03. > :40:05.Now, we'll make the salsa verde,
:40:05. > :40:07.which I first started making in Quaglino's in 1993.
:40:07. > :40:09.Breadcrumbs first of all. A good amount of vinegar -
:40:09. > :40:12.that's our sharpness.
:40:12. > :40:16.Our herbs are just basil and parsley...
:40:16. > :40:19...and a couple of capers.
:40:19. > :40:21.Blend.
:40:21. > :40:26.Peel the egg.
:40:26. > :40:34.Nicely-cooked yolks.
:40:34. > :40:41.The smell is incredible.
:40:41. > :40:44.Are you nervous?
:40:44. > :40:52.Oh, yeah! That's perfect.
:40:52. > :40:58.Mmmm!
:40:58. > :41:06.Rack of lamb, mashed potato, salsa verde.
:41:06. > :41:08.A great dish. If they've mastered this,
:41:08. > :41:10.they've learned how to cook meat,
:41:10. > :41:18.mashed potato and make a sauce. And boil an egg.
:41:18. > :41:20.Welcome back.
:41:20. > :41:24.We are giving you one hour to cook for us one of my classic recipes.
:41:24. > :41:27.Something that I have built my reputation on.
:41:27. > :41:31.It has to be wonderful.
:41:31. > :41:35.At the end of the day, one of you will be going home.
:41:35. > :41:45.Do your very best. Let's cook.
:41:45. > :41:52.
:41:53. > :41:55.Kirsty, what's the news on your bench?
:41:55. > :41:57.It's a challenge to get my bones clean.
:41:57. > :42:07.I want this to look like a manicure.
:42:07. > :42:09.
:42:09. > :42:19.You've had nearly ten minutes already. Ten already.
:42:19. > :42:23.
:42:23. > :42:26.Ricky, once again, you're approaching this task with ferocity.
:42:26. > :42:28.Yes. I've made a few schoolboy errors in this competition so far.
:42:28. > :42:31.So, I really want to do it as per the recipe as best as I can.
:42:31. > :42:34.So, yes, OK, ferocity, but at the same time,
:42:34. > :42:44.I want to get it right, you know.
:42:44. > :42:53.
:42:53. > :42:59.Have we got the raging bull or a timid little cook?
:42:59. > :43:07.It's not something I particularly understand that well.
:43:07. > :43:17.Halfway! Just half an hour left. Whoa!
:43:17. > :43:20.
:43:20. > :43:23.You've got serious MasterChef ambitions,
:43:23. > :43:28.and yet, we're failing to boil an egg.
:43:28. > :43:30.Tree minutes. Three minutes, please.
:43:30. > :43:40.Time's up! Time's up. Finished! Stop, stop, stop.
:43:40. > :43:51.
:43:51. > :43:55.Phil, we'll start with you.
:43:55. > :44:04.I'm pleased about the presentation.- Your bones are beautifully clean. I think a pretty good job.
:44:04. > :44:05.Your salsa verde is rich with garlic.
:44:05. > :44:07.The vinegar with the breadcrumbs is good.
:44:07. > :44:10.Your mashed potato is well seasoned. It's nice and creamy.
:44:10. > :44:14.For me, the only issue is that just a little bit under.
:44:14. > :44:19.But I'm being super-critical. It's a good dish. I like it a lot.
:44:19. > :44:27.Kirsty, your turn.
:44:27. > :44:29.Lamb, lovely. Salsa verde, real winner.
:44:29. > :44:32.Mashed potato, really creamy, really smooth. Little bit more seasoning.
:44:32. > :44:37.But it's a good job.
:44:37. > :44:41.Ruth, your turn.
:44:41. > :44:45.The first thing this dish screams at me
:44:45. > :44:48.is that you're trying to hide something. Oh!
:44:48. > :44:52.And I now see why you're hidingyour lamb because it's slightly over.
:44:52. > :45:01.There should be a bit of pink running through that lamb.
:45:01. > :45:03.Your salsa is lovely, although it's lacking a little bit of egg,
:45:03. > :45:07.for the simple reason you couldn't boil an egg today, Ruth.
:45:07. > :45:10.Your mashed potato is light as a feather.
:45:10. > :45:14.The texture of it with that lamb is wonderful.Everything is seasoned really well.
:45:14. > :45:19.All in all, Ruth, I think you've done a good job.
:45:19. > :45:25.Ricky.
:45:25. > :45:35.I think we could have been a bit neater, some of the trimming.
:45:35. > :45:38.The whole thing tastes great. Lovely, buttery mashed potato.
:45:38. > :45:41.Sauce with a real kick.
:45:41. > :45:51.Good. I'm happy. I would just like neater lamb.
:45:51. > :45:52.
:45:52. > :45:54.Now, we said that the whole daywas going to be really challenging,
:45:54. > :45:56.because when you come back in here again,
:45:56. > :45:58.one of you will be going home.
:45:58. > :46:08.Thank you. Off you go. Thank you.
:46:08. > :46:13.
:46:13. > :46:13.You
:46:13. > :46:14.You can
:46:14. > :46:19.You can see
:46:19. > :46:24.You can see which one of the group gets sent home in about 20 minutes.
:46:24. > :46:29.Still to come on Saturday Kitchen Live, Keith Floyd is in Puglia in
:46:29. > :46:38.Italy. He is cooking mussels with peppers in tomato sauce, in front
:46:38. > :46:44.of bemused fishermen. With James and Mark in fine fettle, I am not
:46:44. > :46:49.expecting FOWL play! That is when they go head-to-head in the
:46:49. > :46:56.Saturday Kitchen omelette challenge and is Frances eating food heaven
:46:56. > :47:02.or food hell? Find out at the end of the show. Right, up next is
:47:02. > :47:06.James Tanner. Hi, how are you doing? I'm good,
:47:06. > :47:08.thank you. On the menu is? I am cooking duck
:47:08. > :47:13.in orange caramel sauce with wild garlic gnocchi.
:47:13. > :47:17.I know you want to get started on this, so I will give the job to
:47:17. > :47:27.Mark and Frances over there. There is no such thing as a free lunch on
:47:27. > :47:40.
:47:40. > :47:47.this show. You have to do they are lovely and floury, not too
:47:48. > :47:56.waxy. That is why I am using them. Now while you do that with the
:47:56. > :48:02.potatoes, I need an egg yolk and a touch of flour. I also will get
:48:02. > :48:06.started on the wild garlic. The season is on for about three
:48:06. > :48:11.more weeks? Yes. It has a wonderful subtle flavour. It does not have
:48:11. > :48:17.the harsh taste. I treat it like spinach. A touch of unsalted butter
:48:17. > :48:22.in the pan. A pinch of sea salt. Wilted down.
:48:22. > :48:28.We saw Rick foraging for food. This is the ultimate foraging food, you
:48:28. > :48:33.don't have to do much with it. You can put it in butter. It freezes
:48:33. > :48:38.well. I am putting it on a clean to wrbg
:48:38. > :48:47.ell to drain off the excress fat. Now, let's talk about this. We have
:48:47. > :48:57.the duck breast. I have a duck here from north Devon.
:48:57. > :48:58.
:48:58. > :49:04.Gressing ham is good. The sinew is cut out, there is a
:49:04. > :49:08.light scoring over the skin. If you don't, when you cook it will curl
:49:08. > :49:16.up on you. You don't want that. No oil.
:49:16. > :49:23.Straight into a non-stick pan. Now, get rid of the board that I
:49:23. > :49:28.had the meat on. Wash my hands. Now, into the gnocchi we have the
:49:28. > :49:32.egg yolk and the salt and pepper and flour.
:49:32. > :49:38.Now, like the sea bass, you are cooking that one side, rendering
:49:38. > :49:43.the fat? Indeed. There are lots of ways to cook the duck, but I render
:49:44. > :49:49.the fat so it is not too greasy and you can cook it in the pan, three
:49:49. > :49:55.quarters of the way and then flip it and turn it. If not, you can do
:49:55. > :50:00.what I am doing now, render it down, take off the excress fats and then
:50:00. > :50:05.use the oven to roast it for eight to ten minutes and then it is very
:50:05. > :50:09.important with all of your meats to let it rest. So we are serving this
:50:09. > :50:16.with an orange and caramel sauce. It has a touch of lime in there as
:50:16. > :50:26.well. I'm removing the skin off half of the orange and half of the
:50:26. > :50:36.lime. This is a bitter sweet sauce. It is a classic sauce citronelle.
:50:36. > :50:38.
:50:38. > :50:46.It is like a classic French sauce? Very much so.
:50:46. > :50:55.I am taking off the excress fat. Now straight into a nice hot oven.
:50:55. > :51:03.Skin side down, cook it all the way on the skin side, turn it, rest, it
:51:03. > :51:07.-- rest it, then it is good to go. Come on, tiger, let's get that in
:51:07. > :51:13.this bowl of water! While you are doing that, I have a hot pan pre-
:51:13. > :51:17.ready to go, we are going to do this lovely sauce it is one of my
:51:17. > :51:21.favourites. It works well with the duck and the subtleness of the
:51:21. > :51:31.garlic. Your restaurant has been open 13
:51:31. > :51:32.
:51:32. > :51:39.years? Tan ner's it has been 13 years this year. I love it.
:51:39. > :51:44.It has a lovely design. Here is the sugar, the oils from
:51:44. > :51:50.the citrus fruits, straight in the pan and then deglaze with orange,
:51:51. > :51:57.half a lime, a touch of red wine and we just let this cook down, but
:51:57. > :52:00.you get a bitter sweet taste. It is gorgeous. On to that, we need some
:52:00. > :52:07.stock. Pass me a spoon, thank you very
:52:07. > :52:10.much. So, with Tanner's, 13 years, and the brasserie, which is six
:52:10. > :52:14.years old this year, so brilliant stuff.
:52:14. > :52:18.So, the sauce, James, keep the heat high. Let it reduce. You have
:52:18. > :52:24.butter in the pan and the gnocchi. It blanches, when it comes to the
:52:24. > :52:29.top, you know it is ready. Straight in there with some of the rendered
:52:29. > :52:33.duck fat. In that goes. You need a tiny bit of colour and we season
:52:33. > :52:38.that up, obviously. The sauce, let it keep bubbling.
:52:38. > :52:44.Also with the old duck pan, a touch of honey. Not too much. Literally,
:52:44. > :52:50.that is a tablespoonful. Where do you want the beans? Drop
:52:50. > :52:53.them in. OK. A touch of five spice. Not too much. I think you are
:52:53. > :52:57.thinking it will be oversweet, but because this is bitter sweet. Think
:52:57. > :53:02.that it works well with the garlic and everything else. So cook the
:53:02. > :53:06.spice out in the pan with the duck fat, a touch of the honey, let it
:53:06. > :53:12.bubble, bubble, bubble. With the duck, this is at room temperature.
:53:12. > :53:16.We get that hot glaze... Lovely. As well as celebrating in the
:53:16. > :53:22.restaurant, you are also celebrating ten years this year on
:53:22. > :53:27.television, isn't it? Yep! remember you! Where has that time
:53:27. > :53:31.gone, James? Back in the day when I started, you were, you were one of
:53:31. > :53:36.the guys we used to cook against on Ready Steady Cook.
:53:36. > :53:41.Do you remember the first time, the first words you said on television?
:53:41. > :53:45.I honestly, no. Mine is so embarrassing with Zig
:53:45. > :53:52.and Zag, do you remember them? of course.
:53:52. > :53:58.They asked me how old I was, I said 22-and-a-half! Embarrassing! Not
:53:58. > :54:04.good! Moving on. If you can hold the beans and get
:54:05. > :54:07.them out. With the sauce, this is optional. I will add a bit of
:54:07. > :54:11.butter that adds a gloss richness to it.
:54:11. > :54:21.Really nice. So you use the heat of the pan to
:54:21. > :54:24.
:54:24. > :54:30.let the butter melt in. Can you pour in some of the duck
:54:30. > :54:37.juices over that? Oh, yes. Beans in the sauce. Here with the
:54:37. > :54:43.gnocchi, a few pieces of that. I will carve the duck. I have a few
:54:43. > :54:47.orange pieces which are cold orange, but lovely flavour with the fresh
:54:47. > :54:53.orange zing. Nice, thin slices of duck. We have the creaminess of the
:54:53. > :54:58.fat, but it is crispy on the top with a lovely glaze. James if you
:54:58. > :55:02.can pick off the watercress pieces. Yes, this is some of my watercress.
:55:02. > :55:09.I picked this. That is brilliant. Get it on the
:55:09. > :55:16.plate, then! Orange pieces, then... Oh, no! Come on, don't ruin it now,
:55:16. > :55:21.man! One more bit. The broad beans and wild garlic
:55:21. > :55:27.flowers have a strong flavour to them, but we are just putting a
:55:27. > :55:31.scattering of the petals. A tiny bit of the sauce, this is strong. A
:55:31. > :55:40.little flicker of the flowers, there you have it, duck in orange
:55:40. > :55:47.caramel sauce with wild garlic gnocchi.
:55:47. > :55:57.There you go. The food just keeps coming you see! It does. I will be
:55:57. > :56:01.
:56:01. > :56:11.whizzing around on the Moon Walk tonight! And you are both doing
:56:11. > :56:16.
:56:16. > :56:23.cooking demonstrations this month? Yes, I'm in Plymouth later on in
:56:23. > :56:30.the summer with the festivals. The food? Fantastic! Let's go back
:56:30. > :56:35.to St Albans to see what Tim has to St Albans to see what Tim has
:56:35. > :56:39.chosen to go with James' duck. James, with your contemporary cake
:56:40. > :56:43.take on duck and orange, I have to chuest a red wine, but I have to
:56:43. > :56:47.pick carefully because of some of the ingredients in the dish. If I
:56:47. > :56:51.were in an Italian mood, I may choose a great value Chianti, but
:56:51. > :56:58.the wine I have got is more unusual and it works better with the
:56:58. > :57:04.sweetness in the dish and it is the 2011, Palatia Pinot Noir 2011. It
:57:04. > :57:13.is from Germany. If your image of German wine is white and sweet, you
:57:13. > :57:17.may be interested to hear that Germany is the biggest producer of
:57:17. > :57:23.Pinoit Noir in the world. More the to point, the best ones like this
:57:23. > :57:32.one are absolutely fantastic on the nose. With hints of cherries, red
:57:32. > :57:35.berries and a hint of oak. On the palette is perfect picking up on
:57:35. > :57:42.the lovely wild garlic. The wine has enough concentration to partner
:57:42. > :57:52.with the texture of the duck. James, this is like a mini red burgundy,
:57:52. > :57:54.
:57:54. > :57:57.but at half of the price. Auf Wiedersehen Pet! There you go,
:57:57. > :58:03.what do you think? I think it is lovely.
:58:03. > :58:07.It is a bargain that one. It is easy drinking. I prefer a
:58:07. > :58:09.fuller body red, I have to say. It is very nice, though.
:58:09. > :58:19.Delicious. Now, back to Celebrity MasterChef,
:58:19. > :58:23.
:58:23. > :58:33.where our four celebrities are You're cooking for
:58:33. > :58:44.
:58:44. > :58:45.What are the two dishes you're cooking for us?
:58:45. > :58:47.Pigeon breast with apple and black pudding as a starter.
:58:47. > :58:50.Then I'm going to do you a Gloucester Old Spot sausage
:58:50. > :59:00.with bubble and squeak with a port sauce.
:59:00. > :59:23.
:59:23. > :59:33.30 minutes gone, guys. That means you're halfway.
:59:33. > :59:46.
:59:46. > :59:47.Ruth, tell me what it is you're making.
:59:48. > :59:49.I got this recipe from the mid-18th- century. Later in history, it's called a Bedfordshire clanger.
:59:49. > :59:50.It's a bit like a suet pudding but full of bacon
:59:50. > :59:54.and people would take them to the fields rather like Cornish pasties.
:59:54. > :59:55.There is a reason why some dishes have made it to the 21st century and some haven't.
:59:55. > :00:00.The ones that haven't, no-one likes! I don't agree with that.
:00:00. > :00:02.Five minutes left. Five minutes to finish off.
:00:02. > :00:12.Time's up. Stop. Don't touch. Don't touch. Stop.
:00:12. > :00:15.
:00:15. > :00:17.Phil has made a starter
:00:17. > :00:27.of seared pigeon breast with black pudding and apple.
:00:27. > :00:27.
:00:27. > :00:29.I think your pigeon breast is cooked beautifully.
:00:29. > :00:32.The combination of apple, pigeon and black pudding
:00:33. > :00:34.is an absolutely fantastic one.
:00:34. > :00:40.But, for me, those wedges of apple need to be cooked really well so they become the sauce.
:00:40. > :00:47.There's no glue holding the dish together. Hm. OK.
:00:47. > :00:48.Phil's main course is Gloucester Old Spot sausage
:00:48. > :00:56.served on bubble and squeak with a port sauce and crispy onion rings.
:00:56. > :01:03.You could work out with that. You know that, Phil?
:01:03. > :01:06.It's lovely. It's lovely! It's peppery, porky sausage.
:01:06. > :01:08.We've got bubble and squeak, really sweet sauce.
:01:08. > :01:11.It does what it says on the tin. It's lovely.
:01:11. > :01:14.I've done what I set out to do at the beginning.
:01:14. > :01:19.I said it's going to be me on two plates. It's my food. I love it.
:01:19. > :01:25.If it's good enough for you guys, we'll have to wait and see.
:01:25. > :01:28.Kirsty has made a starter of trout pan-fried in brown butter,
:01:28. > :01:38.served with cucumber and dill and horseradish cream.
:01:38. > :01:41.
:01:41. > :01:45.You are becoming in my minda really game and adventurous cook.
:01:45. > :01:48.The heat inside that horseradish sauce
:01:48. > :01:52.with the coolness coming from that sweet cucumber with the dill
:01:52. > :01:59.and at the end of it the chalkinessof that lovely, beautifully-cookedpiece of trout, I think is wonderful.
:01:59. > :02:03.Really wonderful.
:02:03. > :02:05.For her main course, Kirsty has made fillet of lamb with champ,
:02:05. > :02:13.lentils and a redcurrant sauce.
:02:13. > :02:16.Lamb is cooked nicely. Mashed potato with the leek is a beautiful thing.
:02:16. > :02:21.I can't quite get lentils and mashed potato together.
:02:21. > :02:23.They do the same job.
:02:23. > :02:27.I agree. It's too much.
:02:27. > :02:35.Ricky has made a starter of moules marinieres and ratatouille.
:02:35. > :02:37.I loved that sweet, savoury, almost smoky ratatouille.
:02:37. > :02:42.I really, really love the muscles in that creamy, lemon sauce.
:02:42. > :02:45.But the creaminess of the sauce is starting to clash
:02:45. > :02:51.with the richness of the ratatouille.
:02:51. > :02:53.Ricky's main course is medallions of beef served with a crouton,
:02:53. > :03:03.a potato rosti, wilted greens and a morel mushroom and shallot sauce.
:03:03. > :03:07.
:03:07. > :03:12.Yeah. Oh, yeah. Peppered steak, nicely seasoned.
:03:12. > :03:16.Cooked, still tender. Creamy morel sauce. Wonderful.
:03:16. > :03:17.Not shallots as well in the morel sauce.
:03:17. > :03:26.I think a cream morel sauce should be the morels.
:03:26. > :03:28.Ruth has made her version of Bedfordshire clangers.
:03:28. > :03:29.Bacon-suet parcels,
:03:29. > :03:31.served on a bed of cabbage,
:03:31. > :03:36.drizzled with an orange and star anise sauce.
:03:36. > :03:41.It's slightly stodgy but not heavy.- Get the iron of the cabbage.
:03:41. > :03:48.But the two big flavours are like Pernod and limey vinegary.
:03:48. > :03:58.I can't help but think would it be better off tasting of pork and cabbage?
:03:58. > :04:03.It's a very unusual combination.
:04:03. > :04:05.Ruth's dessert is Not Quite Mrs Cromwell's Apple Pie -
:04:05. > :04:07.a 17th-century recipe of apples simmered in quince
:04:07. > :04:14.topped with cheesy curd custard.
:04:14. > :04:16.Mr Wallace will tell you that I'm not a big sweet tooth.
:04:16. > :04:19.That is gorgeous.
:04:19. > :04:23.It is like a baked apple custard
:04:23. > :04:26.flavoured with spiced quince.
:04:26. > :04:27.I've never had it before,
:04:27. > :04:35.but I truly, absolutely, wholeheartedly love it.
:04:35. > :04:37.Well done.
:04:37. > :04:39.John and I have now got a very, very difficult judging decision. Thank you.
:04:39. > :04:45.Off you go.
:04:45. > :04:47.Two really tough challenges
:04:47. > :04:49.and they're really fighting for this.
:04:49. > :04:51.They're all working really, really hard.
:04:51. > :04:54.This decision of who's going to stay and who's going to go
:04:54. > :05:04.is going to be extremely difficult to make.
:05:04. > :05:35.
:05:35. > :05:36.And it's a shame, a real shame, to say goodbye to one of you.
:05:36. > :05:37.But that's what we have to do.
:05:37. > :05:47.The person leaving us is...
:05:47. > :05:48.
:05:48. > :05:50...Ricky.
:05:50. > :05:52.Sorry, Ricky. That's OK. Thank you.
:05:52. > :05:53.Thank you. Good luck to everyone else.
:05:53. > :05:56.Thank you. Take care. See you soon.
:05:56. > :06:06.Take care. Thanks, Ricky.
:06:06. > :06:07.
:06:07. > :06:07.Right,
:06:07. > :06:08.Right, it
:06:08. > :06:12.Right, it is
:06:12. > :06:17.Right, it is time to answer some of your foodie questions. Each kaler
:06:17. > :06:21.helps to decide what Frances is eating at the end of the show if
:06:21. > :06:26.you are not full enough already, but there you go.
:06:26. > :06:30.First on the line is Fiona. What is your question for us? I am doing a
:06:30. > :06:36.leg of lamb, I need a marinade to make it really tasty.
:06:36. > :06:45.Roast leg of lamb. I think you should get the lamb.
:06:45. > :06:55.Get the flesh of the lemon, blitz it up, add sea salt to it, a touch
:06:55. > :06:57.
:06:57. > :07:02.of rosemary, rub it over. Put it in a hot oven, roast it overnight and
:07:02. > :07:07.in the morning, gorgeous. I well add to that, you can also go
:07:07. > :07:14.to the pet shop, get a handful of hey, not joking. Put it in the
:07:14. > :07:18.bottom of the tray, leg of lamb in, olive oil, salt and pepper, tin
:07:19. > :07:25.file, in the oven two hours, delicious. What dish would you like
:07:25. > :07:30.to see at the end of the show, food hell or food heaven? Food heaven.
:07:30. > :07:37.Thank you very much. Cheryl, what is your question for
:07:37. > :07:44.us? I have mixed messages how to cook barbeque spare ribs and the
:07:44. > :07:50.best sauce? The best thing I think is two classic ingredients, red
:07:50. > :07:56.sauce and brown sauce. Mix them together with some five spice, mix
:07:56. > :07:59.it together, brush it over the ribs and cook them in an oven for a long
:07:59. > :08:05.time. The longer the better.
:08:05. > :08:11.Two to three hours. Or you can poach the ribs, for 45 minutes,
:08:11. > :08:17.cool them in the liquid and take them out. Brush them with the sauce,
:08:17. > :08:25.even just ketchup and soy sauce with brown sugar works really well.
:08:25. > :08:34.What dish would you like to see at the end of the show? Food heaven or
:08:34. > :08:44.fell -- food hell? Well, sorry to contradict you, James, I was told
:08:44. > :08:44.
:08:44. > :08:52.to poach them, but I was told this would make them rubbery and hard.
:08:52. > :08:59.E -- I was told to do this... them in the pan with onions and
:08:59. > :09:04.parsley, slowly cook them in the water for an hour, let it cool down.
:09:04. > :09:08.Then brush them with the sauce in the oven, 20 minutes, trust me,
:09:08. > :09:12.they will be fine. What dish would you like to see at
:09:12. > :09:15.the end of the show? Food heaven, please.
:09:15. > :09:22.Audrey from Belfast. Are you there? I am indeed.
:09:22. > :09:30.What is your question? I would like a suggestion for cooking ox cheeks.
:09:30. > :09:38.I would use Madeira, and rough cut celery, onion carrot. Pepper corns,
:09:38. > :09:44.bay leaf. Give them a marinade and satisfactory them off, pour the mar
:09:44. > :09:51.naid off, add some stock and cook them slowly.
:09:51. > :09:59.It is long, slow cooking. What dish would youl like to see at
:09:59. > :10:02.the end of the show -- you like to see at the end of the show.
:10:02. > :10:09.I would like to see food hell, please.
:10:09. > :10:19.Oh, there you go. Now, the omelette challenge. The
:10:19. > :10:22.
:10:22. > :10:29.clocks are on the screens, three, two, one, go! I've put another egg
:10:29. > :10:39.in! It's the concentration on the faces, I think! Do I have it eat
:10:39. > :10:49.
:10:49. > :10:55.that as well?! No stkhrap luckily, James Tanner... You may be happy,
:10:55. > :11:05.but you were not quicker. 24.76. You are there.
:11:05. > :11:08.
:11:08. > :11:18.Mark Jordan... Where are you on here? There you go, you are quicker.
:11:18. > :11:22.
:11:22. > :11:25.Yes! Have it! No competition. 23 .48. Right, will Frances get her
:11:25. > :11:29.idea of food heaven? Or food hell? Pork and a Chinese iinspired sweet
:11:29. > :11:35.and sour pork. You make your decision while we
:11:35. > :11:45.watch the man who started it all. Keith Floyd. He is in the Italian
:11:45. > :11:49.
:11:49. > :11:56.region of Puglia today. He is shows Steeped in history, Trani is one of
:11:56. > :11:58.coming in en route to the nobility of Europe,
:11:58. > :12:00.and the Crusaders going out to the wars in the Holy Lands.
:12:00. > :12:02.Ah, Dennis, my dear fellow, come a bit closer.
:12:02. > :12:04.I'll show you what we're doing.
:12:04. > :12:06.It's a very, very simple dish from around here
:12:06. > :12:08.that involves, on the table here, some sliced peppers,
:12:08. > :12:09.some chopped garlic, some fresh tomato sauce
:12:09. > :12:12.and some lovely local mussels.
:12:12. > :12:16.I've picked these very carefully, taken all the beard off.
:12:16. > :12:18.You need a good close-up of this.
:12:18. > :12:20.You must scrape off all the gunge and take the beard away
:12:20. > :12:22.so that they're nice and clean,
:12:22. > :12:25.otherwise you get this nasty stuff and it spoils the dish.
:12:25. > :12:30.The very first thing we do is put our peppers in the hot olive oil
:12:30. > :12:34.and let them sweat down for a second or two.
:12:34. > :12:38.As they start to take a bit of the oil, we add the garlic.
:12:39. > :12:42.In goes the garlic. We're in quite an interesting...
:12:42. > :12:46.Back out, Dennis. We're in the fish market
:12:46. > :12:48.and they've all stopped mending their nets for a moment,
:12:48. > :12:51.watching us, as usual, in total amazement.
:12:51. > :12:54.What are these mad English people doing, cooking on the quay?
:12:54. > :12:58.Well, that's how we like to do things on the Floyd programme - as simple as that.
:12:58. > :13:00.Those are sweating down nicely now.
:13:00. > :13:04.In goes the freshly made tomato sauce.
:13:04. > :13:10.Like so.
:13:10. > :13:12.And then... This is terribly simple,
:13:12. > :13:16.you can do this on your caravanning or camping holidays, at home -
:13:16. > :13:17.wherever you like.
:13:18. > :13:20.Don't worry about the noise, this is a working port.
:13:20. > :13:27.There are bound to be motorbikes and Vespas and things hurtling by.
:13:27. > :13:37.They all go in there...like so. A little grind of pepper.
:13:37. > :13:44.
:13:44. > :13:51.Stir round like so.
:13:51. > :13:53.The lid goes on for about ten minutes or so,
:13:53. > :14:03.or until the mussels have opened.
:14:03. > :14:05.
:14:05. > :14:07.Right, Dennis, this should be ready.
:14:07. > :14:16.I'll just chop the parsley for the final flavouring.
:14:16. > :14:20.Now, a nice, big, fat close-up in there. That looks right to me.
:14:21. > :14:27.HORN TOOTS
:14:27. > :14:33.Mmm, a little bit more pepper.
:14:33. > :14:36.And quite, I think...
:14:37. > :14:46...fabulous mussels. Brilliant!
:14:47. > :14:48.
:14:48. > :14:50.'Well, my dear Hector, I quickly found that Puglia,
:14:50. > :14:52.'unlike the rest of Italy, is a region of rolling plains.
:14:52. > :14:54.'The gently undulating countrysideis crisscrossed with dry-stone walls
:14:55. > :14:57.'which enclose ancient groves of gnarled olive trees.
:14:57. > :14:59.'Some of these trees are believed to be over 500 years old.
:14:59. > :15:03.'In fact there's one that was carbon dated at over 2,000 years old.
:15:03. > :15:07.'And they've been tended by the same families for generations.
:15:07. > :15:08.'The process of making olive oil is quite simple.
:15:08. > :15:08.Only
:15:08. > :15:10.Only Boys
:15:10. > :15:12.'The olives are put in a tank where the leaves are separated.
:15:12. > :15:14.'Then the olives get washed, mashed and ground into a pulp.
:15:14. > :15:17.'It's this pulp that is put between the mesh sandwiches of these powerful presses.
:15:17. > :15:21.'Oil and water is squeezed out, and the water is drained off
:15:21. > :15:31.'before the oil is filtered and bottled.
:15:31. > :15:37.
:15:37. > :15:39.'Italian markets are so full of life, and shopping here is a social event too,
:15:39. > :15:41.'and much more fun than sprintingaround a supermarket with a trolley.
:15:41. > :15:46.'So, inspired, I thought I'd create a stall and create a snack.'
:15:46. > :15:49.APPLAUSE
:15:49. > :15:59.The first thing we'll do is pop some lardons in this hot olive oil.
:15:59. > :16:06.
:16:06. > :16:10.Never mind the noise of the lorry behind. This is their town
:16:10. > :16:15.and if they want to collect and deliver their goods, they're very free to do that.
:16:15. > :16:25.So we fry these until they're nice and crispy.
:16:25. > :16:25.
:16:25. > :16:27.Let those settle there for a moment.
:16:27. > :16:32.In the meantime, because fresh pasta doesn't take very long to cook...
:16:32. > :16:33.HORN TOOTS
:16:33. > :16:33.Only Boys Aloud
:16:33. > :16:34.Only Boys Aloud J
:16:34. > :16:34...we'll add some fresh pasta...
:16:34. > :16:43.Only Boys Aloud J a
:16:43. > :16:45...in there like that, OK?
:16:45. > :16:48.Now they, of course, think we're totally stark, raving mad.
:16:48. > :16:55.Of course we are, but that doesn't really matter.
:16:55. > :16:59.That goes in there now, like that.
:16:59. > :17:03.Now, because we need the maximum boiling speed for the pasta,
:17:03. > :17:08.we swap that over to our hotter one, like so.
:17:08. > :17:10.That goes in there like that.
:17:10. > :17:14.Now, a close-up on there because the lardons are nice and fatty.
:17:14. > :17:24.Then we put in the fresh broad beans.
:17:24. > :17:29.
:17:29. > :17:39.The next little bit - our shrimp - go into here.
:17:39. > :17:44.
:17:44. > :17:52.They're only very lightly cooked, OK?
:17:52. > :17:56.Now we keep those...
:17:56. > :18:00...keep those warm to one side, like so.
:18:00. > :18:04.Right...
:18:04. > :18:06.our lovely stuff here is cooked.
:18:06. > :18:16.Do you mind if I make water on the pavement, cos that's what's going to happen?
:18:16. > :18:17.
:18:17. > :18:21.Beautiful, fresh tagliatelle, which, by the way, Dennis,
:18:21. > :18:24.when I went into the shop to buy this, I had to wait six minutes
:18:24. > :18:28.while they made it freshly, and it only cost �2 for a kilo.
:18:28. > :18:32.It's absolutely fabulous - knocks the spots off the dry stuff.
:18:32. > :18:41.OK, so we shake that right out - no more water there.
:18:41. > :18:51.A bit of olive oil, in there.
:18:51. > :18:53.
:18:53. > :19:00.And we quickly stir-fry some spinach just for a few seconds.
:19:00. > :19:07.SIZZLES
:19:07. > :19:17.That's all we need to do with that. Just pop that back in for a second.
:19:17. > :19:21.
:19:21. > :19:31.And there I offer you an outstanding new, Italian dish.
:19:31. > :19:40.
:19:40. > :19:40.It
:19:40. > :19:41.It is
:19:41. > :19:46.It is that
:19:46. > :19:50.It is that time of the show where we find out if Frances is getting
:19:50. > :19:54.food heaven or fell. Food heaven could be chicken with the lovely
:19:54. > :19:59.spices here. I don't know why you are disappearing from me. It is
:19:59. > :20:06.probably because of the pork, but this is not the fatty bit. This
:20:06. > :20:16.could be with sweet and sour and rice and it is a tender loin.
:20:16. > :20:18.
:20:18. > :20:23.I hate pineapple! What do you think that you got? I'm hoping it is
:20:23. > :20:28.heaven. It is not! It is food hell! It was
:20:28. > :20:35.these guys in the studio. We are starting off with the sauce, we are
:20:35. > :20:39.going to make a sweet and sour with our rice wine, sugar and I have soy
:20:39. > :20:49.and some grapefruit Joyce. I know how you love fruit and the other
:20:49. > :20:49.
:20:49. > :20:57.stuff. So if you can prepare that for me. If you can dice the chilli
:20:57. > :21:02.first and then the fruit. Now, the sweet and the sour. We
:21:02. > :21:06.caramelise the sugar. This is where the sweetness comes. You can do
:21:06. > :21:16.this with the chicken later, without the pineapple. The idea
:21:16. > :21:26.
:21:26. > :21:30.behind this is that it is a hot pan it instantly turns to caramel.
:21:30. > :21:35.The veg we are going to cook separately, and the pork we are
:21:35. > :21:39.going to deep-fry as well. It is lovely! You need it for the
:21:39. > :21:46.walk. Yes, I need it for the walk tonight.
:21:46. > :21:53.You will thank me later. Are you doing a fulmar thon or a half?
:21:53. > :22:02.-- are you doing a full marathon? I'm doing a half.
:22:02. > :22:06.And in my bra! Stand back, I am adding the rice wine. So you get a
:22:06. > :22:15.nice caramel colour. Then we throw in the grapefruit juice and then
:22:15. > :22:18.the soy. We are going to cook it down for
:22:18. > :22:19.three minutes. Meanwhile, over there, the guys are preparing up
:22:19. > :22:24.there, the guys are preparing up for me.
:22:24. > :22:32.We are going to take the pork, the tender loin of pork.
:22:32. > :22:41.We keep that boiling up with the sugar, that will juice nicely. Now
:22:41. > :22:45.the pork we cut into thin strips. How are we doing with the veg?
:22:45. > :22:50.We have the pineapple that you love so much. That is going in as well.
:22:50. > :23:00.I didn't realise you didn't Reich pineapple.
:23:00. > :23:06.
:23:06. > :23:10.I don't like tropical fruit. I love all other tropical fruit, sorry, I
:23:10. > :23:20.love all other fruit, but not tropical fruit.
:23:20. > :23:25.Now, the pork is going in the flour and then in the fryer. We cook this
:23:25. > :23:31.for two minutes. More fat! Now, the fried rice.
:23:31. > :23:41.We take a little bit of groundnut oil. We don't use sesame oil for
:23:41. > :23:44.
:23:44. > :23:52.this one, just groundnut oil. That is reducing nicely.
:23:52. > :24:02.In we go the pineapple. The veg in? Yep, the veg in. Pop
:24:02. > :24:02.
:24:02. > :24:09.some onion in there as well. Do you like spicy food? I do, I love
:24:09. > :24:14.chilli and coriander. There you go, then.
:24:14. > :24:17.We can add ginger and garlic. I like ginger and garlic. That is
:24:17. > :24:22.all good. So we are doing the egg-fried rice
:24:22. > :24:28.over there. A little bit of oil in our pan. We have cold rice. That is
:24:28. > :24:34.the secret of this to use cold rice. Don't add sesame oil to this. It
:24:35. > :24:40.must be cold rice that is cooked. So cook it and let it go cold.
:24:40. > :24:46.You warm this up. Leave it in the pan it will almost toast nicely.
:24:46. > :24:56.Let it toast off first of all. The veg is cooking nicely. We have
:24:56. > :25:05.
:25:05. > :25:11.the pork in the fryer. Ready? Go on, then.
:25:11. > :25:20.There is the pork, in fact, leave that in for a little bit longer.
:25:20. > :25:25.Right, two-and-a-half minutes left. Do you have the spring onion?
:25:25. > :25:29.we have the spring onion. Pop it in the rice as well. Then we
:25:29. > :25:39.have the veg. We are going to finish off with a
:25:39. > :25:40.
:25:40. > :25:47.bit of sesame oil. Seerbgs we are doing alright?
:25:47. > :25:51.see, we are doing alright? Yes, marvellous! Now, we have to mention
:25:51. > :25:57.Doctor Who, the second series? How was that? I loved it.
:25:57. > :26:03.I hope that I get to come back. She was not killed off? Well, she
:26:03. > :26:08.sort of did, but it was a different timeline. All of the Doctor Who
:26:08. > :26:12.fans understand that much better than I do! I haven't a clue what
:26:12. > :26:16.you are talking about! Now, in with the pork.
:26:16. > :26:21.And now with the veg. Still keeping it on the high heat. See, there are
:26:21. > :26:25.lots of nice colours in there. We have the egg-fried rice which is
:26:25. > :26:30.done. We picks it all together. And you start to get this lovely
:26:30. > :26:34.colour. Now, it will not be thick as we are not putting corn flour or
:26:34. > :26:38.anything like that in there. So let's leave it natural, as it
:26:38. > :26:47.should be. If you reduce this down more it will go more and more
:26:47. > :26:54.sticky and there will be a stronger taste, but I can see you are
:26:54. > :27:00.looking a little peaky already. So I will not reduce it down too much.
:27:00. > :27:04.Hmm! It is one of those dishes, isn't it, guys, that chefs will
:27:04. > :27:10.always go for in a Chinese restaurant. Because they are the
:27:10. > :27:15.classics, they work. Sweet and sour pork! Do people
:27:15. > :27:18.still order that? Absolutely. That part of the meat is not fatty it
:27:18. > :27:21.cooks quickly. There was not any fat on that piece
:27:21. > :27:26.of meat. It was just the fact that I deep-
:27:26. > :27:29.fried it. And put oil on it! And pineapple as
:27:29. > :27:31.well. There you have it, sweet and sour pork.
:27:32. > :27:36.Congratulations, it was done so well.
:27:36. > :27:41.You could do that with, obviously, chicken. You get to dive in, so
:27:41. > :27:48.tell us what you think? You might be converted.
:27:48. > :27:58.Remember, she is a good actress. Right... I shall give it my best
:27:58. > :28:00.
:28:00. > :28:09.shot. It is no reflection on any of the cooking... She is not convinced.
:28:09. > :28:14.I am really sorry! That is a first! I can't believe it! It is no
:28:14. > :28:21.reflection. It is delicious, but maybe for somebody else! Wash it
:28:21. > :28:28.down with the wine. Forget about the wine! Tim has chosen a Tesco
:28:28. > :28:33.Finest Steillage Riesling 2010 it is �6.99. Remind everybody that
:28:34. > :28:38.Silks is on when? It starts on Tuesday, 9.00pm on BBC One.
:28:38. > :28:42.And good luck with the run. Well that's all from us today on
:28:42. > :28:47.Saturday Kitchen Live. Thanks to Mark Jordan, James Tanner and
:28:47. > :28:50.today's recipes are, as always, on the website. Go to: