:00:18. > :00:42.Good morning. We've got some serious cooking coming up. This is Saturday
:00:42. > :00:46.Kitchen Live! Welcome to the show. With me today are two of the very
:00:46. > :00:49.best chefs in the country. First, the man at the helm of the two
:00:49. > :00:53.Michelin-starred restaurant, Hibiscus. It's the fabulous
:00:53. > :00:55.Frenchman, Claude Bosi. Next to him is a chef who's slowly building a
:00:55. > :00:58.multi-Michelin starred global restaurant empire, the jewel in the
:00:58. > :01:06.crown being his Mayfair-based, Pollen Street Social. It's Jason
:01:06. > :01:12.Atherton. Good morning to you both. Claude, what are you making for us,
:01:12. > :01:20.then? I am doing monkfish cheeks. This is your mother's recipe? Yes, p
:01:21. > :01:26.is paysanne style. My mother never made that for me.
:01:26. > :01:36.What about you? I am doing another cheek, that is ox's cheek. Served
:01:36. > :01:39.with mashed potato. And also horseradish.
:01:39. > :01:43.So great. So, you are the cheeky boys today!
:01:43. > :01:46.And we've got our line-up of fantastic foodie films from the BBC
:01:46. > :01:48.archive too. There's the Great British Menu, Simon Hopkinson and
:01:48. > :01:51.Rick Stein. Now,our special guest today secured
:01:51. > :01:55.her place in the history books at the Olympic Games in Sydney in 2000,
:01:55. > :01:58.when she ran, jumped and threw herself to Heptathlon Gold. It's
:01:58. > :02:05.great to welcome a true sporting hero to Saturday Kitchen this
:02:05. > :02:10.morning, it's Denise Lewis. Welcome to the show. You are looking so
:02:10. > :02:27.well. Healthy and raidant. We have seen in the Olympic Games,
:02:27. > :02:32.now you are commentating. How do you feel about the Olympic Games? The
:02:32. > :02:37.London games were outside standing on . It was.
:02:37. > :02:41.We were all a bit sceptical about it, the traffic it could have been a
:02:41. > :02:45.nightmare, but it was just a celebration, an amazing success? It
:02:45. > :02:49.was. The people of Britain came together. They rose to the occasion,
:02:50. > :02:52.the organisation was fantastic. The athletes delivered. A recipe for
:02:52. > :02:56.success. We are talking about that and your
:02:56. > :03:01.career a little later. Now you have to face food heaven or food hell. At
:03:01. > :03:06.the end of the programme I will be cooking food heaven or food hell.
:03:07. > :03:11.Something based on the favourite ingredient, heaven and the nightmare
:03:11. > :03:15.ingredient, food hell. Pick an ingredient for food heaven. What
:03:15. > :03:21.would you like? It has to be seafood. I love it.
:03:21. > :03:27.Is that the healthy lifestyle? I think so. It is light, you can eat
:03:27. > :03:33.it at any time of the day and you can feelgood about yourself. The
:03:33. > :03:39.taste is exquisite. Unlike mashed potato and cream! So,
:03:39. > :03:44.what about the dread eked food hell? There are a few. The list was very
:03:44. > :03:50.long, but, game. It just feels heavy to me. It is not the season for me.
:03:50. > :04:02.I don't like the game season. Well it is the season for grouse.
:04:02. > :04:05.So, that is what I have gone for. So it's either prawns or grouse for
:04:05. > :04:09.Denise.For her food heaven I've got some great big Madagascan prawns
:04:09. > :04:12.which I'm going to do in an Indian style. The prawns are butterflied
:04:12. > :04:15.and covered in a sauce made from cumin, coriander, mango, chilli,
:04:15. > :04:18.coconut milk and loads of other spices. They're flashed under the
:04:18. > :04:21.grill and served with a simple baby spinach salad. Or Denise could be
:04:21. > :04:24.having her food hell, that great seasonal game bird, grouse. The
:04:24. > :04:27.grouse is roasted and the breasts are served with game chips, wild
:04:27. > :04:34.mushrooms, bread and redcurrant sauce as well as a classic fondant
:04:34. > :04:38.potato. Well you'll have to wait until the end of the show to find
:04:38. > :04:48.out which one she gets. If you would like the chance to ask a question on
:04:48. > :04:52.the show then call: A few of you will be able to put a question to
:04:52. > :04:56.us, live, a little later on. And if I do get to speak to you I'll also
:04:57. > :05:00.be asking if you want Deniseto face either food heaven or food hell. So
:05:00. > :05:04.start thinking. It's up to our chefs and a few of our viewers to decide
:05:04. > :05:08.which one you get. Right, let's cook and waiting at our hobs is one of
:05:08. > :05:10.the most innovative chefs in the country. From the two
:05:10. > :05:26.Michelin-starred restaurant, Hibiscus. It's Claude Bosi. Is, this
:05:26. > :05:27.is your mother's recipe? This is pan fried monkfish cheeks with chickpea
:05:27. > :05:31.pancake. We are doing it like a pancake? Yes
:05:31. > :05:36.but this is no wheat. This is chickpea flour.
:05:36. > :05:42.Why the warm water? It helps to develop, not the starch but a bit of
:05:42. > :05:48.the flour to rise. So, a lot of olive oil, mixed
:05:48. > :05:53.together with the warm water. You are using monkfish cheeks? You can
:05:53. > :05:58.see how big they are. The monkfish, if you ever see a real
:05:58. > :06:04.monkfish, the head is almost as big as the body.
:06:04. > :06:10.There is about 60% waste? In this country there is an abunkedance of
:06:10. > :06:15.cod cheek. You can do the same recipe with cod? Definitely. Cod,
:06:15. > :06:30.skate. We used to do it instead of scampi.
:06:30. > :06:36.It is great with chips! After this we do a mix with the shallots and
:06:36. > :06:43.the ham. So, I have mixed this flour, water
:06:43. > :06:47.and olive oil. Just the warm water? Yes.
:06:47. > :06:50.Then the secret is you put it in the fridge.
:06:50. > :06:54.Leave it to rest for 24 hours in the fridge. It would be fantastic.
:06:54. > :06:59.I love that whole thing of like this is my murm's recipe. You must be
:06:59. > :07:05.French to get a mum's recipe like that. I used to get a cheese and ham
:07:05. > :07:09.toastie! It is sim slaughter! I was lucky that my parents had a
:07:09. > :07:17.restaurant. I was spoiled when I was a kid. Monkfish, cheeks, crepes!
:07:18. > :07:23.There is the pancake mix. And if you can chop the ham for me
:07:23. > :07:25.with a small dice. The idea is to cook the shallots and the ham
:07:25. > :07:29.together. Tell me about your restaurant, then.
:07:29. > :07:37.Hibiscus has gone through a little bit of a face-lift? Yes.
:07:37. > :07:43.All of you, there are a lot in that area, Mayfair? It is the Mayfair
:07:43. > :07:49.Mafia! No-one wanted to come on my street. I call it my street. I was
:07:49. > :07:52.one of the first. Now it is a little fashionable area to be. This is
:07:52. > :07:58.fantastic. It is great for business. Jason is doing a great job. And
:07:58. > :08:03.Hibiscus is being refurbished. At the same time I bought a pub in
:08:03. > :08:10.Fulham. I decided to refurbish the restaurant. I decided to do a chef's
:08:10. > :08:19.table. I have one of my head chefs cooking for them. I go through the
:08:19. > :08:24.male or I sometimes do it meef -- I go through the meal or I sometimes
:08:24. > :08:29.do it myself. We do a little demonstration for them.
:08:29. > :08:34.So, the ham is there. Cook the shallots for five minutes.
:08:34. > :08:38.Put the ham in it and then bang it together. .
:08:38. > :08:44.Tell bus the crepes, you don't wash them? No, you don't put them in
:08:44. > :08:52.water. Just brush them. What about the dried crepes, would
:08:52. > :08:57.you use those? Definitely. -- s.
:08:57. > :09:02.I think that they are lovely. They have a lot of flavour to them. The
:09:02. > :09:09.dried mushrooms are fantastic. There is the ham.
:09:09. > :09:12.Now parsley as well? Yes, please. So your pub is a very different
:09:12. > :09:18.thing for you from the two So your pub is a very different
:09:18. > :09:23.Michelin-starred Hibiscus? Yes it is something a bit more, what I'm
:09:23. > :09:29.trying to do is give something to the people that they want
:09:29. > :09:35.everywhere. A good bit of fish, steak and chips. The idea is if you
:09:35. > :09:40.to a pub, you fancy fish and chips that you can find one. The one in
:09:41. > :09:44.flam is fantastic. We have one in Wimbledon.
:09:44. > :09:52.You are making the pancake but this is thicker than a French crepe? Yes.
:09:52. > :09:55.You need the texture between the crispy on the outside and being soft
:09:55. > :10:02.in the middle. That's the chickpea flour that does
:10:02. > :10:08.that? Yes. A Frenchman cooking fish and chips,
:10:08. > :10:17.James, what do you reckon to that? ! Well, he is doing a fancy ham and
:10:17. > :10:22.egg dish, really! So now the pancake goes on the top of the oven.
:10:22. > :10:26.That is the grill for a minute? Yes. Now, the cheeks, they are probably
:10:26. > :10:31.That is the grill for a minute? Yes. the size of a cod cheek? People buy
:10:31. > :10:39.these. There is a membrane to remove? Yeah, you can do it yourself
:10:39. > :10:41.or ask the fishmonger to do it for you.
:10:41. > :10:46.If you don't take it out, it tightens up when you cook it. .
:10:46. > :10:50.You can put a bit of salt before you fry them if you want to.
:10:50. > :10:55.Cod sometimes you do it. There is a lot of water in the cod. You salt
:10:55. > :10:59.them a bit to take the moisture from it.
:10:59. > :11:13.If you would like to put your questions to either Claude or Jason,
:11:13. > :11:18.call us on this number: I have some cep left for this. I am going to use
:11:18. > :11:22.call us on this number: I have some some shafing. I love raw mushroom. I
:11:22. > :11:27.think that they are a beautiful flavour. People are a bit scared to
:11:27. > :11:32.eat them, but understand that you get the full flavour of it. You can
:11:32. > :11:37.do it with button mushrooms, it is something you can do on your own.
:11:37. > :11:44.We have seen Rick Stein visiting many areas of France, where abouts
:11:44. > :11:53.are you from? I am from yon. That is really a great foodie area,
:11:53. > :12:00.many people think it is Paris but Lyon is it? Lyon is the place to be.
:12:01. > :12:08.It is a fantastic food area. Now, a little bit of butter in here,
:12:09. > :12:15.yes? Yes. You see we have the shallots and the
:12:15. > :12:21.ham together. You are going to flip it? No, I'm
:12:21. > :12:34.going to leave that with you! I thought you were going to say that!
:12:34. > :12:43.They are a bit tricky to mix. Probably a little bit longer.
:12:43. > :12:44.When the ham is mixed, you mix it with the ceps.
:12:44. > :12:51.So, no colour on this? No. I don't with the ceps.
:12:51. > :12:55.like it. It drys it. It is cooked enough to get the flavour. You can
:12:55. > :12:58.see it. You don't have to cook them more.
:12:58. > :13:03.So, not to overcook as they are already full of flavour? Yes.
:13:03. > :13:08.You are cooking with the ox cheeks, it is the part of the fish that is
:13:08. > :13:20.doing the most amount of work. It has so much flavour? It is
:13:20. > :13:25.beautiful. Why does everything sound so much
:13:25. > :13:30.better when you speak in French. I was thinking that.
:13:30. > :13:33.Obviously with the French it all sounds so much better.
:13:33. > :13:51.Everything sounds so much more sexy! This is done.
:13:51. > :13:55.We are going to cut this in half. I'll put that one on the plate for
:13:55. > :14:02.you. Thank you very much.
:14:02. > :14:04.So that chickpea flour it makes it lovely and light.
:14:04. > :14:09.Very crispy. A little bit of butter. You started
:14:09. > :14:13.with oil but finished off with the butter as well.
:14:13. > :14:23.Yes, butter. One of the best inventions! I know you mentioned
:14:23. > :14:29.this was your mother's recipe but I didn't get anything like this,
:14:29. > :14:34.either. I got fish and chips! Did you? I think it is a great
:14:34. > :14:41.invention. I love doing it. Just for kids. My daughter love eating this.
:14:41. > :14:45.And my daughter also loves eating this mushroom like this.
:14:45. > :14:56.So, tell me what that is called again? We have pan fried monkfish
:14:56. > :15:01.cheeks, ceps "Paysanne" chickpea farinata. And a little olive oil.
:15:01. > :15:07.Yes, and lots of love. Happy with that? Very good.
:15:07. > :15:15.How good does that look. I hope it is tasting good.
:15:15. > :15:20.If not, my mother... Dive into that. That pancake is so fantastic. So
:15:20. > :15:25.light. I have never made it with the chickpea flour. Have you done it
:15:25. > :15:30.before? No, never done it. It looks light.
:15:30. > :15:38.Hmm, really good. If you can find them, the cheeks,
:15:38. > :15:43.the monkfish cheeks, I don't understand why the supermarkets
:15:43. > :15:46.don't sell them but that is really, really good.
:15:46. > :15:48.It is nice and firm. Right we need wine to go with this.
:15:48. > :15:57.It is nice and firm. We sent our wine expert, Olly Smith,
:15:57. > :16:04.to Norfolk. You will enjoy this one. I have come to Norwich! Home to Alan
:16:05. > :16:09.Partridge, the stomping ground of Delia Smith and of course local
:16:09. > :16:22.haunt to that fantastic celebrity chef, what is his name? Hi, Olly! It
:16:22. > :16:28.is Galton Blackiston! Let's head out on our wine patrol.
:16:28. > :16:33.With Claude's magical monkfish a riech wine is the top drop to go
:16:33. > :16:38.with the cheeks. You could go for this from New Zealand, Waimea.
:16:38. > :16:43.However, taken all together, Claude's dish is a celebration of
:16:43. > :16:47.earthy autumn bounty. So I am selecting a savoury sip with Giesen
:16:47. > :16:59.Marlborough Chardonnay 2012. Lap it up! This area in New Zealand
:16:59. > :17:06.is rightly famous for its Sauvignon blank, but I am increasingly finding
:17:06. > :17:12.wine like this with elegance in the Chardonnay. The wine makers are
:17:12. > :17:17.inspired by the area to create Chardonnays like this with a bit of
:17:17. > :17:22.finesse. There is a creamy Charles Kennedy, perfect for picking up on
:17:22. > :17:27.the fluffy pancake and the autumn mushrooms. Then the accidentle zip.
:17:27. > :17:31.It is nimble and bright. What I am looking for to spark off the salty
:17:31. > :17:36.character coming from the ham. And finally, the monkfish itself, this
:17:36. > :17:44.Chardonnay is broad and dmrosy it is perfect for a frolic with the fish!
:17:44. > :17:49.Claude, here's to your magnificent monkfish, cheers! Cheers indeed.
:17:49. > :17:55.That is going down well. Enjoying that one? It is delicious.
:17:55. > :18:01.I like it, it is nice and crisps. A bargain at £7. 99. What do you
:18:01. > :18:07.think? It is lovely. A great Chardonnay. Good old Olly.
:18:07. > :18:12.I want to rewind a little bit by 45 seconds to see this little bit. Look
:18:12. > :18:19.at that, Olly there. He is looking really amazing.
:18:19. > :18:23.That is the guy on the left. That football shirt, he looks like he has
:18:23. > :18:30.had it since he was eight years old. If Delia is watching, please send
:18:30. > :18:36.him a new shirt! Coming up, Jason is using a great recipe with ox cheeks.
:18:36. > :18:43.What are you doing with them? We are roasting them for two hours with
:18:43. > :18:48.horseradish marsh. Your favourite -- horseradish mash. Your favourite.
:18:48. > :18:51.It was all sounding so good until then.
:18:51. > :18:57.If you would like to talk to us, do call us on: Now, it is time to catch
:18:57. > :19:02.up with Rick Stein. He is on the canal today in France.
:19:02. > :19:15.Horse is not on the menu but salt is, have a look at this one.
:19:15. > :19:22.I've just seen my first flamingos in that basin there
:19:22. > :19:26.and the Mediterranean's just beyond- and we're entering the Camargue.
:19:26. > :19:30.I remember, when I was a schoolboy,- a David Attenborough programme
:19:30. > :19:38.about it and it's one of those sort- of mysterious areas of, you know,
:19:38. > :19:43.strange people and white horses and- bulls and red rice and other
:19:43. > :19:50.strange things, so it's going to be very exciting. I sort of say,
:19:50. > :19:53.I can almost swear I can smell the scent of the wild bulls on the air.
:19:54. > :19:57.There's this very fascinating scent. They're the ones that
:19:57. > :20:00.they breed for the bull fights in places like Arles and Nimes,
:20:00. > :20:15.There's nothing like a bit of bloodshed to enliven the mind
:20:15. > :20:20.of a small boy. It was an important- port in the 13th century,
:20:20. > :20:23.used to send crusaders to the Holy Land.
:20:23. > :20:30.Now it's a Mecca for tourists. Well, I've just bought this, I've heard
:20:30. > :20:34.is the tower that captivated my imagination all those years ago.
:20:34. > :20:36.The brooding tower of the salted Burgundians.
:20:37. > :20:52.by Charles VII and a troop from, sorry... OK...
:20:52. > :20:57.'Aigues-Mortes was occupied by the Duke of Burgundy and his troops.
:20:57. > :21:01.'Last... Sorry! They lived here for about two years...'
:21:01. > :21:20.'Town?! I'm hopeless at this, stupid...'
:21:20. > :21:32.But here they have a salt which they call flower of salt because
:21:32. > :21:36.it supposed to smell like violets as the salt dries.
:21:36. > :21:42.scraping the top off this salt pan and it's called the fleur de sel.
:21:42. > :21:47.The point of it is the crystals on the top are slightly...imperfect.
:21:47. > :21:56.particular flavour, it's all about style, it's all about sort of...
:21:56. > :22:05.marketing really because it's a bit like water.
:22:06. > :22:09.It's a bit, I suspect, a little bit like the Emperor's suit of clothes,
:22:09. > :22:13.and you're sprinkling it on maybe some freshly-cooked vegetables with
:22:13. > :22:17.a little lick of olive oil and a little sprinkle of fleur de sel.
:22:18. > :22:21.Or maybe with a sea bream - known as dourade.
:22:21. > :22:24.These are quite common in British supermarkets now.
:22:24. > :22:27.After scaling them I'm putting a couple of slashes across the flank
:22:27. > :22:31.so they absorb more flavour from garlic and crushed fennel seeds,
:22:31. > :22:37.which to me, along with pastis, epitomises a taste of Provence.
:22:37. > :22:42.So that goes in with my slices of garlic, and now for the fish.
:22:42. > :22:45.First of all, just get a bit of olive oil on them.
:22:45. > :22:51.A liberal spattering of oil, no finesse about this one, just get
:22:51. > :22:56.my pastry brush and just work, work- them all into the cavity like that.
:22:56. > :23:02.Look at that, it just looks more wholesome somehow than, er...
:23:02. > :23:07.than ordinary rock salt. And now some thyme, a couple of nice sprigs
:23:07. > :23:24.So now we just stuff these slices with the fennel and garlic,
:23:24. > :23:28.a couple of slices in there, on the baking sheet,
:23:28. > :23:42.inside and out. So I thought I'd do a bit of baking outside.
:23:42. > :23:51.I've already got some red pepper on here that's been
:23:51. > :23:55.on the barbecue grills, look at that, looks so appetising.
:23:56. > :24:01.So, but now, I'm going to put these actually on the baking tray.
:24:01. > :24:04.Meanwhile I'm just going to go back- in the kitchen with this,
:24:04. > :24:12.strip it all, chop it up, and put it in my Provencal sauce.
:24:12. > :24:18.Smells absolutely wonderful, I'll just try and get rid of that heat.
:24:18. > :24:20.No need to be too fastidious about the skin.
:24:20. > :24:24.I quite like to see black specks in it. And now the tomatoes.
:24:24. > :24:27.Well, I've already peeled these, but I have to say these are
:24:27. > :24:35.of thing we get back home... and lovely big beef tomatoes.
:24:35. > :24:46.So that's just a rough chop, just like that. There we go.
:24:46. > :24:50.Now for frying all this lot up. So for the sauce, you need about
:24:50. > :24:53.four chopped cloves of garlic, fried in olive oil
:24:53. > :24:57.and then just pull the leaves off three to four stalks of thyme.
:24:57. > :24:59.In go the chopped tomatoes and peppers.
:24:59. > :25:03.This sauce also goes really well with spicy merguez sausages.
:25:03. > :25:06.So just stir that in and now add a little bit of vinegar,
:25:06. > :25:09.a tablespoon, just to tarten that up a bit, and then about
:25:09. > :25:14.the same number of capers. These give it a lovely sharpness,
:25:14. > :25:20.and sometimes I add a few chopped cornichons for extra acidity.
:25:20. > :25:23.I've cooked these potatoes in chicken stock with saffron.
:25:23. > :25:26.Again, these are the colours of Provence
:25:26. > :25:30.and the fish has been cooking for 20 minutes and that's all it needs.
:25:30. > :26:00.oh, why, would you deny yourself the combined pleasures of both?
:26:00. > :26:16.If you serve this up among friends,- it never fails to get a smile.
:26:16. > :26:23.See the look of that plate, I get the same reaction when I cook
:26:23. > :26:32.Singapore chilli crab. Now, for the masterclass, I am cooking with
:26:32. > :26:38.scallops, but this is the first thing I learned when working in
:26:38. > :26:46.France. Was with steamed hake and potatoes and a classic beurre blanc.
:26:46. > :26:51.Some areas use cream, some don't. Chop the shallots and then put them
:26:51. > :26:58.into a pan. Don't add colour to this. We need a touch of white wine
:26:58. > :27:03.and reduce this down by half. I will add cream and whisk in butter to
:27:03. > :27:10.serve it off. I will serve it with scallops and serve it with chives,
:27:10. > :27:16.tomatoes and spinach and the beurre blanc.
:27:16. > :27:22.All you do with these is concasse them, pop them into boiling water
:27:22. > :27:26.then iced water, but take the skan off. Hold it flat and remove the
:27:26. > :27:31.skin. I am watching this carefully. I want
:27:31. > :27:36.to learn how to do sauces. Something simple you can rustle up, something
:27:36. > :27:41.that they will eat as well. I wanted to learn how to do javelin
:27:41. > :27:48.but you were not there! I can teach you now! But it all started for you
:27:48. > :27:53.at a very young age, eight or nine years old? I was eight when I
:27:53. > :27:58.watched the Olympics the first time. I was Merwised. I told mum to take
:27:58. > :28:02.me to the local club so I could learn, but they sent me away. They
:28:02. > :28:04.said I was too young. They were not offering a baby-sitting service! I
:28:04. > :28:09.said I was too young. They were not had to wait a full 12 months before
:28:09. > :28:13.signing on the dotted line and basically join up. I didn't look
:28:13. > :28:19.back. I loved it. What what fascinated you about it?
:28:19. > :28:25.Doing stuff like that, it is all manner of different things? What
:28:25. > :28:31.really got you interested? I was a good club athlete. I would be thrown
:28:31. > :28:35.into the deep end. People would pull out, I would be asked to do
:28:36. > :28:42.something else. My coach said why not do the heptathlon. I was a jack
:28:42. > :28:46.of all trades. I joined. I did the first heptathlon. Loved the
:28:47. > :28:52.friendship between the ladies and I did not look back.
:28:52. > :28:59.This was about 13 years of age. You remember at school at 13, you
:28:59. > :29:06.were... ? Fishing! I remember, javelin, Tessa Sanderson came to the
:29:06. > :29:12.school. She took it and threw it, you could not even see it, it went
:29:12. > :29:17.so far. There are so many different techniques to learn? There is, but
:29:17. > :29:22.it is like being a chef. You have to learn the trade. Take your time. It
:29:22. > :29:26.does not happen overnight. Practise makes perfect.
:29:26. > :29:32.It built up to Sydney 2000. What was it like for you? There were highs
:29:32. > :29:42.and lows? Big expectations and a few things happened? You broke your
:29:42. > :29:54.ankle? I ruptured my ees. That does not sound good.
:29:54. > :29:59.-- I ruptured my Achilles tendon. I got into the competition not knowing
:29:59. > :30:03.if I would make it through. Not training for nine weeks. Just on the
:30:03. > :30:07.start line, thinking what would happen. Mentally I was strong. I
:30:08. > :30:11.wanted it more than anyone else. I got it together. I got it right.
:30:11. > :30:16.You did get it together. Winning gold. It was fantastic. You did not
:30:16. > :30:19.realise you won the gold. The 800m, that was the killer that sorts
:30:19. > :30:23.realise you won the gold. The 800m, everyone out.
:30:23. > :30:27.I think that I had done the job in the javelin, your favourite event.
:30:27. > :30:34.The penultimate event. My favourite is the long jump.
:30:34. > :30:40.Is it? ! I can't imagine you in that at all! Denise, I am not saying that
:30:40. > :30:48.I am taking part in it! Well, it is one to watch. You in a pair of Lycra
:30:48. > :30:54.shorts, jumping over sand... Well, you had Galton on earlier! I would
:30:54. > :31:00.look like a Space Hopper if I wore Lycra, definitely not but I paced it
:31:00. > :31:03.out, six-and-a-half metres you did in the long jump. From that oven to
:31:03. > :31:10.Claude. It is not that fair? ! It is! Funny,
:31:10. > :31:18.when you see it like that, you take it for granted. I love the
:31:18. > :31:21.heptathlon. The event has gone on from strength-to-strength. Jessica
:31:21. > :31:27.Ennis is outstanding. There is another young lady in the wing,
:31:27. > :31:31.Caterina Johnson. She is flying the flag for us as well.
:31:31. > :31:37.So the future is looking good? The future is looking bright.
:31:37. > :31:45.And we have seen you dabbling on the stove, in the kitchen? Yes,
:31:45. > :31:49.Celebrity MasterChef! I was not there for long.
:31:49. > :31:53.You are working with food and kids, though? Yes, I am passionate by the
:31:53. > :31:59.kids. They are our future. What you do with them in the early stages is
:31:59. > :32:04.so important. I am working with Walt Disney. I am examining the eating
:32:04. > :32:10.habits of UK families. We found that basically children are eating better
:32:10. > :32:14.and miles an more varied diets than ever before.
:32:15. > :32:20.There is more choice. They are more knowledgeable? They
:32:20. > :32:25.are. Sometimes I think as parents we underestimate what they like to eat.
:32:25. > :32:28.I have found on holidays, that I try to make sure that my kids eat a
:32:28. > :32:33.varied diet. That makes the holiday to make sure that my kids eat a
:32:33. > :32:38.experience a better one. If your children are able to eat and
:32:38. > :32:42.participate, making the meal time fine, it helps.
:32:42. > :32:47.So this is about experimenting with the flavours of food? And making
:32:47. > :32:53.sure that the kids have a varied diet and to be creative and putting
:32:53. > :32:58.magic back into the mealtimes. You have three kids? Yes.
:32:58. > :33:04.How do you look like three kids. Jason has two, he looks like a sea
:33:04. > :33:09.dog! He has been up till late. He is a hard worker. It is not easy. As
:33:09. > :33:15.any parent tells you, trying to get the balance right.
:33:15. > :33:19.But I just try to parent as you have been taught. Mealtimes are
:33:19. > :33:24.important. You are what you eat if you give them good stuff, hopefully,
:33:24. > :33:28.they will have the energy to participate in whatever they want to
:33:28. > :33:33.do. Mine are sporty. How do you make it fun for your
:33:33. > :33:41.kids? I get them involved. It seems to work a treat.
:33:41. > :33:48.They either chop the vegetables, we have had fajhita fry days, we go
:33:48. > :33:53.around the world in a week from Italian, I am adventurous with the
:33:53. > :33:59.Japanese, but they love sushi. We will have a sushi night, but the
:33:59. > :34:03.fajhita Fridays go down well, whether it is chicken or prawn. They
:34:03. > :34:12.are eating more interesting things or want to eat them than I did. I
:34:12. > :34:16.did not have Kalmarily -- Kalamari until I was 20.
:34:16. > :34:22.Well, the same with scallops but these are the little scallops, I
:34:22. > :34:27.have just whisked in basically that whole bowl of butter. .
:34:27. > :34:31.I have found that since retiring I amen joying my food a lot more. It
:34:31. > :34:37.had to be bland before, it was measured. I saw how much salt you
:34:37. > :34:43.threw in that as well! I don't know what you are talking about. We have
:34:43. > :34:48.black pepper in there, that is technically a spice so, with the
:34:48. > :34:53.tomatoes and the herbs, there is part of your five a day! And with
:34:53. > :34:59.the sauce, is little simple beurre blanc. Often the classic ideas, and
:34:59. > :35:06.in the classic recipes, you see this on holidays. There are the scallops,
:35:06. > :35:10.a classic tomato and chive beurre blanc.
:35:10. > :35:16.That looks exquisite. Can I tuck in? Yes. You can use that sauce for so
:35:16. > :35:22.many different things it is a classic sauce to go with the fish.
:35:22. > :35:27.There is one for your repertory. If there is a skill, dish, technique
:35:27. > :35:33.you would like me to demonstrate, drop us a line. Up all of the
:35:33. > :35:35.contact details are on the website: And what are we cooking for Denise
:35:35. > :35:41.contact details are on the website: at the end of the show? She could be
:35:41. > :35:50.facing heaven, with the Madagascan prawns. It will be cooked with
:35:50. > :36:02.chilli, mango, coconut cream, grilled under the oven are grouse,
:36:02. > :36:06.that is cooked with a redcurrant sauce and vegetables and some
:36:06. > :36:12.fondant potato. You will have to wait until the end of the show to
:36:12. > :36:18.see the final result. Now it is time for the Great British Menu. It is
:36:18. > :36:29.the turn of Raymond O' Cardle and Chris Fern. I am going to practise
:36:29. > :36:31.Both chefs are serving soups for their first courses
:36:31. > :36:34.Raymond scored one point more than Chris for his starter.
:36:34. > :36:36.Black truffle and wild mushroom veloute, with bacon cream,
:36:36. > :36:38.Nervous? No. You're not nervous? Not yet.
:36:38. > :36:41.It's my third time doing it, yeah, and I'm nervous.
:36:41. > :36:42.I think it's good to have nerves. It keeps you on your toes.
:36:42. > :36:46.If you're self motivated, you don't need nerves.
:36:47. > :36:51.Yeah, I bought four of them. Good, good.
:36:51. > :36:54.This year, there's even more pressure on the chefs, in the form
:36:54. > :37:01.Hi, Charlie, and welcome to the judges' chamber.
:37:01. > :37:05.Does that mean we get to sentence them to death
:37:05. > :37:20.Raymond's soup is the first under scrutiny.
:37:20. > :37:21.Raymond puts his wheaten bread rolls into sacks.
:37:21. > :37:23.He fills his glasses with the black truffle
:37:23. > :37:24.and mushroom veloute, tops with bacon foam,
:37:24. > :37:28.and serves the remaining soup in his custom-made stout bottles.
:37:28. > :37:33.Finishing with a sprinkling of bacon and wild rice crumble.
:37:33. > :37:49.Do you think the judges will think that will fit the brief?
:37:49. > :38:24.Well, this is what I normally have for breakfast.
:38:24. > :38:29.I'm always saying things are too salty.
:38:29. > :38:30.These two guys are always saying they are not salty enough.
:38:30. > :38:31.And I think this amount of bacon on the top is just right,
:38:31. > :38:34.because it gives you a little salty kick.
:38:34. > :38:35.HE LAUGHS You and salt!
:38:35. > :38:38.It's nice to see you coming over to- the side of the angels at long last.
:38:38. > :38:45.Witty and delicious. What more do we want?
:38:45. > :38:49.Former regional champion Chris is up next with his soup.
:38:49. > :38:52.A fragrant broth with a pork, prawn and scallop dumpling, served
:38:52. > :38:57.in a comedy piggy bank, with coin shaped pork scratchings on the side.
:38:57. > :39:02.Chris seasons his pork scratchings with his bacon salt
:39:02. > :39:08.He places his quirky piggybanks on the pass,
:39:08. > :39:10.adds his chargrilled scallops, mushrooms, steamed dumplings
:39:10. > :39:15.Like the old days. Like the old days, yeah.
:39:15. > :39:31.I'm quite excited by these. I'm intrigued.
:39:31. > :39:33.Yes, are these posh pork scratchings?
:39:33. > :39:40.These are posh pork scratchings. They are delicious.
:39:40. > :39:41.I think the pig and the fish, I don't understand where
:39:41. > :39:47.that pig and fish thing is going at all.
:39:47. > :39:48.I'm interested on your view on the consomme.
:39:49. > :39:52.I think you know what I'm going to say. I think I'm with you.
:39:52. > :39:55.It is actually too salty, even for me.
:39:55. > :39:57.And as for the little dumplings, I mean it's got...
:39:58. > :40:03.HE COUGHS Crikey Almighty!
:40:04. > :40:05.You know what, he can't have tasted this dish.
:40:05. > :40:41.If he'd tasted that consomme, he would not have sent it out.
:40:42. > :40:43.Experienced chef Raymond is hoping to nail his fish course today.
:40:43. > :40:45.Aptly named A Day At The Beach featuring a tail of turbot,
:40:45. > :40:47.complete with marine life, seaweed and oil slicks.
:40:47. > :40:48.He's hoping to improve on the low five
:40:48. > :40:51.he scored for it earlier in the week.
:40:51. > :40:53.Raymond brushes the plate with crab- bisque and dots on toasted quinoa.
:40:53. > :40:54.Next, cockles, mussels, winkles and crab claws.
:40:54. > :40:55.Followed by seaweed and sea spaghetti.
:40:55. > :40:56.And the tail of turbot is laid across the plate.
:40:57. > :40:59.With time ticking, Raymond adds his oil slicks made of fish sauce,
:41:00. > :41:05.Ray, you're seven minutes late. Are you all right? Yes, perfect.
:41:06. > :41:08.Will the temperature of the fish be all right?
:41:08. > :41:13.And finally, a creamy dill sauce is- served on the side.
:41:13. > :41:27.It certainly looks a bit like a beach.
:41:27. > :41:31.I think the whole thing looks really, really good.
:41:31. > :41:36.I think they are really going to enjoy it.
:41:36. > :41:39.I have never liked seaweed in any shape or form.
:41:39. > :41:44.And this one, let me tell you, is utterly delicious.
:41:44. > :41:53.Bit of cream there to give it the luxury.
:41:53. > :41:55.My only concern here is that we've been waiting here a long time.
:41:55. > :41:57.Some of the ingredients here are cold.
:41:57. > :41:58.I was wondering, is it supposed to be cold?
:41:58. > :42:00.The shellfish is absolutely stone cold.
:42:00. > :42:02.I think this must be an English day at the beach
:42:02. > :42:06.where it's just too cold. THEY ALL LAUGH
:42:06. > :42:09.Chris is hoping to laugh his way to the banquet
:42:09. > :42:12.with his fish course, Stitched Up Like A Kipper.
:42:12. > :42:14.Featuring mackerel stuffed with curry spiced pilaff,
:42:15. > :42:18.and a mini scotch egg of quail egg wrapped in haddock paste, served in
:42:18. > :42:25.an elaborate presentation, rock pool complete with fishing rods,
:42:26. > :42:27.Chris fries his stuffed mackerel fillets.
:42:27. > :42:29.He deep fries his quail eggs wrapped in haddock paste,
:42:29. > :42:35.and arranges his almond and fennel salad on the plate.
:42:35. > :42:36.He puts his fish in the nets and attaches his fishing rods.
:42:36. > :42:42.And finally serves his mini scotch eggs.
:42:42. > :42:52.That looked great, Christopher. It looked the way it's supposed to.
:42:52. > :42:56.I really well. The wee bags.
:42:56. > :43:02.I always like to have a catch guaranteed.
:43:02. > :43:06.This smells absolutely delicious, whatever is in here.
:43:06. > :43:09.Lot of big flavours here. Very clean, well defined flavours.
:43:09. > :43:16.He's very cleverly got the little quails' egg yolk. It's still runny.
:43:16. > :43:57.You can see who makes it through to the final in about 20 minutes.
:43:57. > :44:02.Still to come, Simon Hopkinson is busy in the kitchen, making grilled
:44:03. > :44:13.aubergines with feta cheese. And then he cooks the perfect-looking
:44:13. > :44:16.steak and chips. Looks delicious! With our chefs being of such an
:44:16. > :44:19.EGG-ceptionally high standard, I will only accept EGG-squisite
:44:19. > :44:21.omelettes from them this week. And if you think OMLETTE-ing the
:44:21. > :44:24.producers' get away with such EGG-scrutiatingly bad puns next week
:44:24. > :44:27.then you've got another think coming. And will Denise be facing?
:44:27. > :44:30.Food heaven, Indian style prawns? Or her food hell, a classic roast
:44:30. > :44:39.grouse with redcurrant sauce? You'll have to wait until the end of the
:44:39. > :44:45.show to find out which one she gets. Next up, who is rapidly taking over
:44:45. > :44:49.the world with his ever-expanding restaurant empire. It is the
:44:49. > :44:58.fantastic, Jason Atherton. Morning, James! What are we weeking
:44:58. > :45:05.-- cooking? We are making ox cheek with horseradish mash.
:45:05. > :45:12.Sounds great. Now the empire four you is split on
:45:12. > :45:16.two continents? Yes, we are in Asia and London. Six restaurants in Asia,
:45:16. > :45:24.four in London. Where has this recipe come from?
:45:24. > :45:29.This is from Bernard's Tavern, it was opened four weeks ago.
:45:29. > :45:33.It is a hotel? Yes it is going really well.
:45:33. > :45:37.These are the cheeks? We are rying to braise it to break down the sinew
:45:37. > :45:43.in the middle of the tissue. That keep it is nice and moist. We have
:45:43. > :45:46.the bone marrow there, we get rid of those.
:45:46. > :45:52.You use the cheeks from a certain area? When they are looking for,
:45:52. > :45:58.when they slash the animal to check for BSE and mad cow disease, in
:45:58. > :46:03.Ireland they use a different part of the animal so, that the cheeks are
:46:03. > :46:10.nice and whole, so they are Irish ox cheeks.
:46:10. > :46:20.So, there is the vegetables. And also thyme and a bay leaf and
:46:20. > :46:24.port and we leaf that for 24 hours. Then we take it out. The reason to
:46:25. > :46:30.leave it in the fridge for 24 hours is that the red wine and the port
:46:30. > :46:33.soaks into the cheek. It gives it that really deep flavour when it
:46:33. > :46:39.comes out. So, carrots in the style of Vichy, a
:46:39. > :46:45.little bit of stock, butter and salt? Yes, and we are going to cook
:46:45. > :46:50.them whole. We want a nice rustic look to it. This is proper family
:46:50. > :46:52.sharing food. This is lovely. The cheeks go in like so.
:46:52. > :47:06.sharing food. This is lovely. In a hot pan.
:47:06. > :47:13.It is very important to get a hot pan! I can see that! Is it expensive
:47:13. > :47:15.the ox cheeks? No, it is really cheap. Not expensive at all. That is
:47:15. > :47:22.the ox cheeks? No, it is really why I did it. James told us we were
:47:22. > :47:28.on a budget today! So we have a little bit of sour dough bread going
:47:28. > :47:32.on? Yes, we are making a sour dough crumb. That is going to sit on top.
:47:33. > :47:40.The cheeks are coming along nicely. We take out the vegetables.
:47:40. > :47:45.Stick those over the top like so... Get them nicely roasted.
:47:46. > :47:50.So with all of the restaurants, you have ten, where did your inspiration
:47:50. > :47:58.come from? I take it travelling, you travel a lot? Yes.
:47:58. > :48:03.Yeah, I just love to travel. Travelling is a big part of my life.
:48:03. > :48:05.Having restaurants in Asia, my wife is from that part of the world. We
:48:05. > :48:10.go there a bit to visit her family is from that part of the world. We
:48:10. > :48:12.and also I am fascinated by Asian food and I like that part of the
:48:12. > :48:18.world. So why not open a few restaurants
:48:18. > :48:23.while there on holiday? ! Why not? It is better than sitting on the
:48:23. > :48:28.beach! But this is for you it is more rustic? Yes, and my mum did not
:48:28. > :48:32.teach me how to make this. That is for sure.
:48:32. > :48:36.In goes all of the juices? Yes, that is in there.
:48:36. > :48:40.Then we stick that in the oven. It is covered in stock. Bring it up to
:48:40. > :48:47.the boil and stick it in the oven for a couple of hours.
:48:47. > :48:50.Now, the potatoes. You have little potatoes here.
:48:50. > :48:57.Any sort of potato. Always boil them in the skin. Then after peel them,
:48:57. > :49:01.so we have them like that. They are nice and soft. The reason to keep
:49:01. > :49:07.them in the skin it keeps the flavour in. Push them through and
:49:07. > :49:11.then add a little bit of butter. A little bit of milk and we are
:49:12. > :49:16.going to add some horseradish in there.
:49:16. > :49:18.Right the bone marrow is in the oafen for 20 minutes.
:49:18. > :49:22.Right the bone marrow is in the Anything on that? No, just as it is.
:49:22. > :49:29.Nice and natural. When you bring it out just get a
:49:29. > :49:33.little fork and prod it down, make sure it is tender in the middle.
:49:33. > :49:44.Then the bone marrow is ready to go. So, the potatoes are there. .
:49:45. > :49:49.So this is the sour dough. We are getting a bit of colour on it as
:49:49. > :49:54.well. How long do you cook the cheeks for?
:49:54. > :49:58.We cook them for about an hour-and-a-half to two hours. Until
:49:58. > :50:04.they are really nice and tender. That is what we end up with, yes?
:50:04. > :50:10.Happy with that? That is it. Beautiful.
:50:10. > :50:27.A little bit of milk and butter in the sour dough mixture.
:50:27. > :50:34.We are going to add a little bit of thyme to that. You have to move with
:50:34. > :50:38.this recipe. There are the carrots. .
:50:38. > :50:43.Good job you can could, or we would anybody trouble today! How about I
:50:43. > :50:49.put you on the payroll? What is in the potato? Butter, milk, then we
:50:49. > :50:56.add the horseradish. Where is it? It's gone! We don't
:50:56. > :51:07.have any! Come on! It has gone. Come on! We sent the researchers
:51:08. > :51:11.around Clapham, there is no horseradish anywhere! That is a
:51:11. > :51:17.proper stitch-up. I was about to go home.
:51:17. > :51:19.Look, that is loads! Look at that bad boy.
:51:19. > :51:27.It is the worst ingredient in the world! You are not supposed to have
:51:27. > :51:33.that much in, but I put it in just for you, James.
:51:33. > :51:38.You have ruined it. Where is next in the global empire for you, then? We
:51:38. > :51:43.open up in Hong Kong. That is at Christmas. So there for
:51:43. > :51:52.Christmas. And they cans year we do Dubai and New York.
:51:52. > :52:00.Why not? I booked my holiday, so I thought I would open up a
:52:00. > :52:10.restaurant! There are your cheeks. I will not taste the mashed potato.
:52:10. > :52:15.Salt in there. It will not make a difference. You
:52:15. > :52:21.have put a lot of horseradish in there, though? I love it
:52:21. > :52:26.A nice dollop of mashed potato. Then the lovely roasted carrots. The
:52:26. > :52:39.cheek. In goes the cheek on there.
:52:39. > :52:44.The bone marrow. We turn that over and on goes the crumbs.
:52:44. > :52:51.This is like, when it is cold outside, this is just the best.
:52:51. > :53:01.Even a Frenchman would like this. Yes! I can't make it sound as good
:53:01. > :53:06.as Claude make it is sound, but this is a beautiful little braised ox
:53:06. > :53:14.cheek with a bone marrow and sour dough crumbs! He has ruined it with
:53:14. > :53:20.the horseradish, though! It was all going so well.
:53:21. > :53:27.Now you get to dive into this one. Have a seat.
:53:27. > :53:33.I don't know if you like bone marrow? Well, I'm about to find out.
:53:33. > :53:44.First time? Yes! Roasted in the oven, 20 minutes? Yes.
:53:44. > :53:47.I'm not a big fan of bone marrow. It is tasty with a lot of rich flavours
:53:47. > :53:52.in it. It is food for the soul. Quite
:53:52. > :53:57.warming. It makes you run faster.
:53:57. > :54:03.James favourite now. It is the food of the devil.
:54:03. > :54:09.I have to say, I agree. I don't normally like horseradish! Now we
:54:09. > :54:15.need wine to go with this. We sent Olly Smith to Norwich. What has he
:54:15. > :54:30.chosen to go with Jason's tasty cheeks?
:54:30. > :54:39.With Jason's outstanding ox cheeks and horseradish mash, you could go
:54:39. > :54:45.large and pick a robust red from Portugal's Duoro Valley, but with
:54:45. > :54:49.the melting texture of the succulent cheeks, I'm after a wine that is big
:54:49. > :54:55.on flavour but lighter and more elegant with its structure. So I am
:54:55. > :55:10.selecting, Gerard Bertrand Minervois 2010. Part bull, part ballerina!
:55:10. > :55:17.Former French rugby star, Gerard Bertrand has taken modern classics,
:55:17. > :55:24.this one coming from Minervois. It is Hershey, blended with mon and
:55:24. > :55:27.at this price, I think it is impeccable. There is a mild
:55:27. > :55:32.detonation of spice that is what I'm after to tackle the tickle of
:55:33. > :55:37.horseradish in Jason's tasty mash. Then the meat juices. That
:55:37. > :55:44.intensifies the flavour. That concentrates them. So I need the
:55:44. > :55:51.bold dark flavour coming from the Syria and the Cabernet. And finally,
:55:52. > :55:56.the succulence from the bone marrow and the cheeks, I don't want a wine
:55:57. > :56:03.that is too tannic. This one is perfectly sut. Jason, here's to your
:56:03. > :56:11.champion cheeks, cheers! Cheers indeed. £6. 99. A bargain with this.
:56:11. > :56:16.The Syria grape. It is spicy. It ledz itself to something hearty.
:56:16. > :56:23.It is very French but it goes so well with that. Well it is a French
:56:24. > :56:27.dish, you know! Yeah, lrlt! I have not gotten round to the wine. This
:56:27. > :56:30.is incredible. The cheeks are falling apart. It is melt in your
:56:30. > :56:34.mouth. Good.
:56:34. > :56:37.Right, time to get back to the Great British Menu it is time for Chris
:56:37. > :56:44.Fern and Raymond O' Cardle to Earlier in the week,
:56:44. > :56:52.Chris caught up with Raymond Chris is up first with
:56:52. > :56:53.his comic book inspired cowboy pie of beef cheeks and ceps,-
:56:53. > :56:55.with BBQ beans and sweet corn. It hit the mark for gastronomy
:56:55. > :57:29.and comedy first time around, Having assembled
:57:29. > :57:30.and baked his pie of beef cheeks, ceps and braised onions,
:57:30. > :57:32.Chris puts his BBQ beans into tins. To prepare his flaming
:57:32. > :57:33.camp fire surprise, he tops his grilled sweetcorn
:57:33. > :57:35.with hay and pours his sweet
:57:35. > :57:36.and spicy butter into jugs. ..and with the judges
:57:36. > :57:40.suitably attired, PRUE LAUGHS
:57:40. > :57:46.That's brilliant! I have a feeling this is going
:57:46. > :57:47.to be high on the comedy side This pie is a triumph, honestly.
:57:47. > :57:55.The meat is really delicious. The pastry is perfect.
:57:55. > :57:58.That sauce is delicious. I can see this going down terribly
:57:58. > :58:04.well. It's just what we want. It's funny, it tastes delicious,
:58:04. > :58:07.it takes a lot of skill to do it. Look at him, he's come steaming in
:58:07. > :58:14.and taken my pastry. Charlie,
:58:14. > :58:15.if you don't mind my saying, Well, if I was a cowboy,
:58:15. > :58:19.I'd shoot you. Exactly, I think
:58:19. > :58:20.they would go for you. sweetbreads and tongue
:58:20. > :58:28.and cheek pie, which pays homage to the Titanic
:58:28. > :58:37.with its smoky presentation. Raymond puts his venison loin
:58:37. > :58:39.into his Titanic smoker. He dresses his plate with carrot
:58:39. > :58:43.and cumin puree honeycomb, and tops with his sweetbread
:58:43. > :58:45.stuffed carrots. He adds his tongue and cheek pie
:58:45. > :58:50.and spoons on his pickled damsons. And finally, the Titanic sets sail
:58:50. > :58:56.to the judges' chamber. Do you think they're going to find
:58:56. > :59:17.the humorous side of that? Yeah, I think so. I think they're
:59:17. > :59:21.going to be surprised it's a smoker. Well, that's a great theme
:59:21. > :59:25.for Comic Relief, the Titanic, one of the funniest episodes
:59:25. > :59:29.in history where hundreds of women and children died a hideous,
:59:29. > :59:30.freezing death. I think this is about shipbuilding
:59:30. > :59:37.in Northern Ireland. Yeah, the Titanic was a great
:59:37. > :59:46.advert for that after all. There are a lot of flavours here
:59:46. > :59:47.which don't seem to have I must say, I find it slightly
:59:47. > :59:52.weird that the Raymond McArdle that cooked the very first
:59:52. > :59:53.dish of the day, cooked this one. I think we can safely say this is
:59:53. > :59:56.not any good. It's not gastronomy. It has no connection to the Titanic.
:59:57. > :00:00.And the Titanic is a bad idea. Chris has lots of elements to
:00:00. > :00:08.bring together for his dessert. A deconstructed black forest
:00:08. > :00:12.gateau of chocolate and a witty nod to the famous
:00:12. > :00:17.Tommy Cooper catchphrase. Chris adds swipes of
:00:17. > :00:24.cherry granola to the plate and carefully spoons on
:00:24. > :00:30.his cherry compote. Then he decorates with chocolate
:00:30. > :00:34.sponge discs, cherry sorbet Right, left, I'm following
:00:34. > :00:40.right behind you. Thank you. The plates leave the pass,
:00:40. > :00:42.but Chris has insisted on serving his final
:00:42. > :00:45.surprise at the very last minute. Finally he adds his chocolate
:00:45. > :00:53.mousse, frozen in liquid nitrogen. I have to say,
:00:53. > :01:09.that looks a right mess. This, I don't think is a good idea.-
:01:09. > :01:15.Yes. That is delicious! The frozen
:01:15. > :01:28.thing in the middle is amazing. What's it supposed to be?
:01:28. > :01:29.Am I missing a gag there? I think it was a bit
:01:29. > :01:30.of a Jackson Pollock of a dish. It was sort of splattered
:01:30. > :01:32.onto the plate. Rather than a carefully constructed-
:01:32. > :01:34.piece of pudding work. So are we agreed, it's a load
:01:34. > :01:35.of old pollocks, then? We are. at the heart of rocky textures
:01:35. > :01:41.and chocolate and orange flavours, A dish which scored just six points-
:01:41. > :01:46.yesterday when the citric acid didn't dissolve,
:01:46. > :01:50.causing the orange eruption to fail. Today, he can't afford
:01:50. > :01:58.to make the same mistakes. With his glucose tube,
:01:58. > :02:00.the heart of the volcano, carefully placed into the centre
:02:00. > :02:01.of the chocolate mousse base, Raymond adds his rocky textures of
:02:02. > :02:04.chocolate, coconut and cream rocks Next he carefully adds
:02:04. > :02:10.his sherbet mixture, and, at the last minute, he makes
:02:10. > :02:16.another change to his orange puree. Once thickened, he pours the puree
:02:17. > :02:18.into jugs, and finally, he adds the sheep's milk
:02:18. > :02:20.ice cream to the plate. OK, guys, I want you to fill
:02:20. > :02:34.the tube very skilfully. That's a bit disappointing!
:02:34. > :02:36.Is that it?! Volcanoes don't always go off,
:02:36. > :02:38.do they? by the absence of pyrotechnic
:02:38. > :02:48.effects, I love the texture. This is very good ice cream.
:02:48. > :02:50.It's rich and light. The only thing about this pudding,
:02:50. > :03:50.if the whole fizz-up volcano Cooking complete,
:03:50. > :03:51.all the chefs can do is wait while the judges consider
:03:51. > :04:24.their final scores. The winner is... Raymond! Well done,
:04:24. > :04:29.Raymond. Well done. Well done Raymond. Next week it is
:04:29. > :04:35.the turn of the Central region. Now, it is time to answer some of
:04:35. > :04:38.your calls. Each caller decides what Denise would eat at the end of the
:04:38. > :04:42.show. First we have Linda. What is your
:04:42. > :04:52.question for us. I have been given a bag of quince.
:04:52. > :04:59.I would like to know what to do with it. Claude? You can make a
:04:59. > :05:05.mayonnaise. So cook them down with sugar and
:05:05. > :05:10.butter? No sugar. Just cook it with water, mash it up, build it up with
:05:10. > :05:14.olive oil, garlic and make your alioli.
:05:14. > :05:19.Fantastic. What dish would you like to see, food heaven or food hell.
:05:19. > :05:24.Food heaven, please. Good morning, Francis, what is your
:05:24. > :05:28.question for us? I have been given a beautiful duck. I would like to get
:05:28. > :05:34.it crispy. Jason, would you like that one? The
:05:34. > :05:40.long or the short story. The short one! It is about getting
:05:40. > :05:46.it nice and dry first. Rub a bit of butter, sea salt before putting it
:05:46. > :05:53.in the oven. Cook it slowly. It will turn crispy. The temperature? About
:05:53. > :05:59.130 to start with, then ten minutes before serving crank it up. And
:05:59. > :06:04.don't be scared to serve it pink. About a couple of hours? About that.
:06:04. > :06:07.What dish would you like to see, food heaven or food hell? Heaven,
:06:08. > :06:11.please. It would be lovely, the duck with
:06:11. > :06:14.the quinns. Lovely.
:06:14. > :06:21.James, what is your question for us? I have about a pound-and-a-half of
:06:21. > :06:27.beef skirt. I have previously made a bourguignon with. I would like
:06:27. > :06:32.something else today, please. Claude? You can cook it like a
:06:32. > :06:38.steak. Not too rare or it will be tough. Serve it with a lovely red
:06:38. > :06:41.wine sauce. A big bowl of chip, lovely.
:06:41. > :06:45.Would you marinade it? No, straight on. You don't have to hang it too
:06:45. > :06:51.long. It is a lovely piece of meat.
:06:51. > :06:56.There you go, don'tover cook cook it. What dish would you like to see,
:06:56. > :07:00.food heaven or food hell? It would be food heaven.
:07:00. > :07:05.Looking good. Managie, what is your question for us? I have been growing
:07:05. > :07:11.a squash. It looks fabulous, but I don't know what to do with it.
:07:11. > :07:17.Squash? Creme brulee! Get the squash, boil it up in sugar and
:07:17. > :07:22.water. With a little bit of thyme. When it is soft, blend it then pass
:07:22. > :07:28.it, then make a classic creme brulee. Add a litre of the creme
:07:28. > :07:34.brulee mixture to 250 grams of the sweet squash puree and bake it like
:07:34. > :07:37.a classic creme brulee it is amazing.
:07:37. > :07:41.There you go, a sweet one instead. What dish would you like to see,
:07:41. > :07:48.food heaven or food hell? Food heaven, definitely.
:07:48. > :08:02.It is ing. Faith from Wiltshire, what is your question for us? I am
:08:02. > :08:06.doing a croque enbouche. You should have started this about
:08:06. > :08:14.half an hour. Fay, if I were you, I would go out!
:08:14. > :08:20.The secret is the sugar, a medium heat, make sure it is dissolved. Put
:08:20. > :08:30.the pan in cold water. Then back on and off the heat when you dip the
:08:30. > :08:36.choux buns in. You have to remember to stop the raw sugar going into the
:08:37. > :08:43.caramelised sugar. That is braf. What dish would you like to see,
:08:43. > :08:46.food heaven or food hell? Heaven, there you go.
:08:46. > :08:51.Gennaro is sitting on the leaderboard. I still think that this
:08:51. > :08:56.was fixed. Angela Hartnett was here a couple of weeks ago, she is partly
:08:56. > :09:01.Italian. I think she conned us. Claude, who would you like to beat?
:09:01. > :09:08.You are looking at Sat Bains there? I was but there are big names in the
:09:08. > :09:39.bin! Well, the usual rules apply, are you ready? Three, two, one, go!
:09:39. > :09:45.Wow! Don't applaud that! That is lovely.
:09:45. > :09:53.With are having a great time here. It is seasoned.
:09:53. > :09:59.It is, half of it is still there! Claude, have you been practising?
:09:59. > :10:01.No, I haven't. I promise.
:10:01. > :10:07.He's definitely been practising. Claude, you are not on the board,
:10:07. > :10:16.currently. Have a heart, James. You are on the board.
:10:16. > :10:28.Really? Did you beat Sat? You did it in 20... Look at his face, 20.2. 64.
:10:28. > :10:48.That just puts you out. Jason? Yes... You did it 22. 96. That was
:10:48. > :10:55.the last record. You did it in 20. 72 but it can't go anywhere, half of
:10:55. > :11:03.it is on the table top! Right, will Denise get her idea of food heaven,
:11:03. > :11:10.the Madagascan prawns? Or her food hell, the roast grouse.
:11:10. > :11:12.Or -- we will have to wait and see. Now, Simon Hopkinson is cooking off
:11:12. > :11:35.with a If what I need looks good,
:11:35. > :11:41.I'll buy it. You know, these days, supermarkets
:11:42. > :11:43.offer really good ingredients. More often than not,
:11:43. > :11:46.it's the cooking that counts. A simple aubergine, for example,
:11:46. > :11:50.can become a star. and it's now become one of
:11:50. > :11:56.my most favourite things to make. This really special dish is pretty
:11:56. > :11:58.straightforward and yet so tasty. Perfect for a nice little lunch
:11:58. > :12:00.or supper. This Greek way with aubergines
:12:00. > :12:06.is astonishingly good. is to give it a little cut
:12:06. > :12:09.around the top. Now, make a simple dressing
:12:10. > :12:51.of chopped garlic and parsley. T
:12:51. > :12:58.produce this extraordinary odour. Olive oil. It needs to be
:12:58. > :13:00.an oily dish I love doing this.
:13:00. > :13:13.It's a very pleasant occupation. Although I cook aubergines
:13:13. > :13:15.in many ways, I don't want the skin
:13:15. > :13:25.in this recipe. I like this dish to be quite oily,
:13:25. > :13:38.as you can see. The wonderfully cool
:13:38. > :13:47.and salty feta cheese marries so well with the warm flesh
:13:47. > :13:50.of the aubergine. And a bit of sunshine
:13:50. > :13:55.and a bit of sand around my feet. It's a great joy to eat.
:13:55. > :14:09.Fantastically creamy and juicy. I love the hot and cold contrast
:14:09. > :14:15.of the feta and the aubergine. Cook this once and you'll cook it
:14:15. > :14:17.again and again. Hi. Some steak, please.
:14:17. > :14:32.A nice bit of marbled sirloin. Thanks very much. Thank you, Simon.
:14:32. > :15:08.Have a good day. Take care. You too. So many of us order steak
:15:08. > :15:10.in a restaurant. So many of us order steak
:15:10. > :15:37.in a restaurant. I like mine not to chunky,
:15:37. > :15:43.not too thin. My old dad had a fantastic little,
:15:43. > :15:46.erm... For perfectly crisp chips,
:15:46. > :15:48.wash out all the starch and do this
:15:48. > :15:49.until the water runs clear. The best chips
:15:49. > :15:52.need to be fried twice. The most important point
:15:52. > :15:54.is they don't colour at all. They do fry, but they
:15:54. > :15:57.also cook right through. So the ideal chip is one that is
:15:57. > :16:00.and then really crisp and golden on the outside.
:16:00. > :16:10.I mean, we all know that, but this way gets them really good.
:16:10. > :16:19.And you need to just cut through the sinew underneath,
:16:19. > :16:21.cos it can buckle the steak, if you like.
:16:21. > :16:23.It'll do that while it's on the grill,
:16:23. > :16:26.and we want it to stay as flat as possible. A little oil. Pepper.
:16:26. > :16:31.Add fine salt here, as it sticks to the meat better than coarse salt.
:16:31. > :16:36.Pay attention, as these are the secrets to cooking a perfect steak.
:16:36. > :16:40.You need a really hot griddle, or hot heavy pan,
:16:40. > :16:43.and always start the steak fat side down.
:16:43. > :16:48.We want the molten fat to run out of the side of the steak.
:16:48. > :16:51.It'll run down these grooves and lubricate the grill
:16:51. > :16:55.with its own fat, which is... Can only be a good thing.
:16:55. > :17:02.Once the fat is seeping out, then lay the steak flat.
:17:02. > :17:20.A thick steak like this needs a couple of minutes on each side.
:17:20. > :17:33.Now, that, to me, is just about perfect.
:17:33. > :17:37.The final - and essential - thing for me
:17:37. > :17:39.is to rest the steak for a few minutes before eating,
:17:39. > :17:44.giving the meat a chance to relax and become even more tender.
:17:44. > :17:46.Now, fry the chips for the second time.
:17:46. > :17:50.Turn the fryer to its highest temperature.
:17:50. > :17:58.W this time round.
:17:58. > :18:02.This is what gives you that fantastic crunchy chip.
:18:02. > :18:10.Good old shake. Chips aren't chips without a sprinkle of salt.
:18:10. > :18:27.It's rare but it's not medium rare and, actually,
:18:27. > :18:30.that's how I like it. It's just spot-on.
:18:30. > :18:56.There is more from Simon on neck week's show. Now, that food heaven
:18:56. > :19:00.looks lovely. It does look lovely.
:19:00. > :19:07.Or, there could be the lonely grouse with the lovely wild mushroom,
:19:07. > :19:13.fondant potato, a classic thing. Did you say yum, yum? Well, that is
:19:13. > :19:19.not what you are going to get. Even these guys wanted the prawns.
:19:19. > :19:23.Goodbye! So, lose this out of the way.
:19:23. > :19:27.Let's get the sauce with the prawns ready. It will take about three
:19:27. > :19:32.minutes to cook under the grill. So get the onions finally chopped and
:19:32. > :19:39.get these started. Grab us some olive oil.
:19:39. > :19:43.Any one? The darker of the bottles. This one.
:19:43. > :19:49.Yes! That's the one. Put a couple of tablespoons in there.
:19:49. > :19:54.In with goe with the -- in we go with the onions and we start to
:19:54. > :19:59.colour these a little. Now, if I can get you guys to prepare the mango.
:19:59. > :20:04.Claude, can you do the prawns. There are two done. I have opened them
:20:04. > :20:09.down the back. Just open them all out so we can eat
:20:09. > :20:15.the entire lot. Then we use the spices. We have
:20:15. > :20:24.cumin, coriander, some cinnamon. I will toast these off in a dry pan.
:20:24. > :20:31.They don't take long. If you toast them off, we have the
:20:31. > :20:34.spice blender, but colour the onions.
:20:34. > :20:40.So, that is toasted nicely in the dry pan. That goes in there. You can
:20:40. > :20:44.do this bit. Just push.
:20:44. > :20:52.Keep your hand on that. That's it. About 20 seconds.
:20:52. > :21:04.We have garlic. We have chilli going on here.
:21:04. > :21:10.If you can finally chop coriander as well and de-seed this chilli. Take
:21:10. > :21:19.the seeds out and finally chop that. Is that right, James? Maybe a little
:21:19. > :21:25.more. You want to get it nice and fine. You can use the powdered ones
:21:25. > :21:29.but there is more flavour in this, toasting them off beforehand. There
:21:29. > :21:35.is the spice blend. So a little bit of colour on the
:21:35. > :21:54.onions. In with the garlic. Don't put it in too early or it will burn.
:21:54. > :21:57.Then add the spices. Then mix that together. Also add a little bit of
:21:57. > :22:02.mustard seeds. And this is tamarind. together. Also add a little bit of
:22:02. > :22:04.I have some in the store cupboard. I have not done much with it.
:22:04. > :22:12.It is either a piece or a seed. have not done much with it.
:22:12. > :22:16.A lot have the seeds. You can soak it.
:22:16. > :22:20.It comes in packs with the piece. That is delicious.
:22:20. > :22:24.So this is the coconut going in. We mix this into a simple sauce for
:22:24. > :22:41.this one. It smells incredible.
:22:41. > :22:47.A tiny touch of coriander. Some of the Chile -- chilli. In with the
:22:47. > :22:54.coriander and then grap a tray with the prawns. When you are buying
:22:54. > :23:04.prawns by them by number. If you buy twos, fives, ten, it is dictated by
:23:04. > :23:14.the size of the kilo. Size fives you get five per kilo, size is 12s you
:23:14. > :23:24.get the smaller one. We open them out, then you can clean them and
:23:24. > :23:30.they can grill quickly. A bit of salt and pepper in the sauce. You
:23:30. > :23:37.can sit the prawns in the marinade. Are you spooning it on? Just over
:23:37. > :23:42.the top like that. Get it all inside. We use this bit for the
:23:42. > :23:51.moment. Then we can finish the sauce off while these are under the grill.
:23:51. > :23:59.Salt and pepper and under the grill. A hot grill for about three minutes.
:23:59. > :24:04.Really hot grill. Just let them do the work. So with three kids.
:24:04. > :24:11.Christmas around the corner, a busy time for you? It is, but what I like
:24:11. > :24:12.it is a real family time. In this busy time of the life that we lead
:24:13. > :24:17.it is all about finding the precious busy time of the life that we lead
:24:17. > :24:23.moments with the family. We tend to find it is around the dinner table.
:24:23. > :24:26.So I will get them stuck in, cooking something.
:24:26. > :24:31.I think it is a great idea. We have had a few chefs that have food back
:24:31. > :24:36.on the curriculum. So anything you are doing or the chefs are, is an
:24:36. > :24:40.added bonus, really? I think that children, they really enjoy food.
:24:40. > :24:45.They love to eat it makes this emhappy. If you can make it a bit
:24:45. > :24:50.magical, put adventure into the male times, it is nightser for the
:24:50. > :24:55.family. When you travel it make it is easier. They are all getting
:24:55. > :25:01.stuck in. They are not hesitant to try different things.
:25:01. > :25:07.It is obviously good growing up in Claude's house, ceps and pancakes.
:25:07. > :25:13.But Claude was saying the same. Your dear, getting her involved in the
:25:13. > :25:20.cooking process. Helps them to develop their eating.
:25:20. > :25:26.Your daughter is how old? She is eight. She is selling me the
:25:26. > :25:33.produce, growing her own food, she is charging me for it. What I love
:25:33. > :25:38.are the seven day terms. When I say it is not great, she says I can't be
:25:38. > :25:46.that rude. She sent a bean in the post? One.
:25:46. > :25:51.How much? £5. She asked for a cheque with her name on it. A proper
:25:51. > :25:55.business girl! I like her style! So a little bit of salt in here. A
:25:55. > :26:05.touch of black pepper. That is fresh coconut? Yes. And that
:26:05. > :26:08.little bit of lime. Or a touch of mint.
:26:08. > :26:15.A little more chilli and we have the salad. There is mango.
:26:15. > :26:22.Some mint, spinach. Dressing made with olive oil, salt and lime.
:26:22. > :26:31.It does sound better in French. And a lot of love.
:26:31. > :26:35.He is not really from France. He is from Watford! You can do this with
:26:35. > :26:39.any seafood. Lob store, anything. Scallops but
:26:39. > :26:48.this is light and simple. It is quick. That is what I love. It
:26:48. > :26:57.does not take any time at all -- lob store.
:26:57. > :27:03.-- lobster. There, the hot grill and just look
:27:03. > :27:15.at these... Wow, indeed! They are like baby lobsters? Yes, fantastic.
:27:15. > :27:21.When I went to Singapore and Hong Kong they have some unusual-looking
:27:21. > :27:25.fish, it is a cross between a shrimp and a lobster? It is a montha
:27:25. > :27:31.shrimp. That is what they are. Some weird
:27:31. > :27:34.stuff swimming around the fish tank over there.
:27:35. > :27:44.If it has eyes and leg it is is on the plate over there. Oh, yeah.
:27:44. > :27:47.Now we flip these off as they are. You have the coconut in there.
:27:47. > :27:53.Wow. And you could have had the grouse!
:27:53. > :28:00.You could have had horseradish over the top! There are your delicious
:28:00. > :28:04.prawns. You get to dive into these. Amazing.
:28:04. > :28:06.Well, best of luck with the new ventures.
:28:06. > :28:09.Thank you very much. Hopefully that is a little bit of
:28:09. > :28:14.heaven. It does look like heaven, I'm sure
:28:14. > :28:20.it will taste like a bit of heaven. Dive in. To go with this, Olly has
:28:20. > :28:24.chosen Tesco Finest, Swartland Chenin Blanc 2012.
:28:24. > :28:30.It is £5799. What do you think of the prawn meat?
:28:31. > :28:37.You know what? , think you could be French! I like that! Fresh coconut.
:28:37. > :28:40.That is the key. Don't use the desiccated coconut. It must be fresh
:28:40. > :28:45.over the top. This is fantastic.
:28:45. > :28:50.Well, dive into that. Good luck with the next restaurant opening, Jason.
:28:50. > :28:56.And Claude, best of luck with the pub. I love this show. I am left
:28:56. > :28:59.with the bottle of wine! Well that's all from us today on Saturday
:28:59. > :29:02.Kitchen Live. Thanks to Claude Bosi, Jason Atherton and DeniseLewis.
:29:02. > :29:05.Cheers to Olly Smith for the wine choices! All of today's recipes are
:29:05. > :29:07.on the website. Go to: bbc.co.uk/saturdaykitchen. You can
:29:07. > :29:10.enjoy more great recipes tomorrow morning over on BBC2 in our Best
:29:11. > :29:13.Bites programme. In the meantime, have a great day and enjoy your
:29:13. > :29:13.weekend! Bye!