12/10/2013 Saturday Kitchen


12/10/2013

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Transcript


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Good morning. We've got some serious cooking coming up. This is Saturday

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Kitchen Live! Welcome to the show. With me today are two of the very

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best chefs in the country. First, the man at the helm of the two

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Michelin-starred restaurant, Hibiscus. It's the fabulous

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Frenchman, Claude Bosi. Next to him is a chef who's slowly building a

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multi-Michelin starred global restaurant empire, the jewel in the

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crown being his Mayfair-based, Pollen Street Social. It's Jason

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Atherton. Good morning to you both. Claude, what are you making for us,

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then? I am doing monkfish cheeks. This is your mother's recipe? Yes, p

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is paysanne style. My mother never made that for me.

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What about you? I am doing another cheek, that is ox's cheek. Served

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with mashed potato. And also horseradish.

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So great. So, you are the cheeky boys today!

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And we've got our line-up of fantastic foodie films from the BBC

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archive too. There's the Great British Menu, Simon Hopkinson and

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Rick Stein. Now,our special guest today secured

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her place in the history books at the Olympic Games in Sydney in 2000,

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when she ran, jumped and threw herself to Heptathlon Gold. It's

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great to welcome a true sporting hero to Saturday Kitchen this

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morning, it's Denise Lewis. Welcome to the show. You are looking so

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well. Healthy and raidant. We have seen in the Olympic Games,

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now you are commentating. How do you feel about the Olympic Games? The

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London games were outside standing on . It was.

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We were all a bit sceptical about it, the traffic it could have been a

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nightmare, but it was just a celebration, an amazing success? It

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was. The people of Britain came together. They rose to the occasion,

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the organisation was fantastic. The athletes delivered. A recipe for

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success. We are talking about that and your

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career a little later. Now you have to face food heaven or food hell. At

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the end of the programme I will be cooking food heaven or food hell.

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Something based on the favourite ingredient, heaven and the nightmare

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ingredient, food hell. Pick an ingredient for food heaven. What

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would you like? It has to be seafood. I love it.

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Is that the healthy lifestyle? I think so. It is light, you can eat

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it at any time of the day and you can feelgood about yourself. The

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taste is exquisite. Unlike mashed potato and cream! So,

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what about the dread eked food hell? There are a few. The list was very

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long, but, game. It just feels heavy to me. It is not the season for me.

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I don't like the game season. Well it is the season for grouse.

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So, that is what I have gone for. So it's either prawns or grouse for

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Denise.For her food heaven I've got some great big Madagascan prawns

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which I'm going to do in an Indian style. The prawns are butterflied

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and covered in a sauce made from cumin, coriander, mango, chilli,

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coconut milk and loads of other spices. They're flashed under the

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grill and served with a simple baby spinach salad. Or Denise could be

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having her food hell, that great seasonal game bird, grouse. The

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grouse is roasted and the breasts are served with game chips, wild

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mushrooms, bread and redcurrant sauce as well as a classic fondant

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potato. Well you'll have to wait until the end of the show to find

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out which one she gets. If you would like the chance to ask a question on

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the show then call: A few of you will be able to put a question to

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us, live, a little later on. And if I do get to speak to you I'll also

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be asking if you want Deniseto face either food heaven or food hell. So

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start thinking. It's up to our chefs and a few of our viewers to decide

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which one you get. Right, let's cook and waiting at our hobs is one of

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the most innovative chefs in the country. From the two

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Michelin-starred restaurant, Hibiscus. It's Claude Bosi. Is, this

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is your mother's recipe? This is pan fried monkfish cheeks with chickpea

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pancake. We are doing it like a pancake? Yes

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but this is no wheat. This is chickpea flour.

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Why the warm water? It helps to develop, not the starch but a bit of

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the flour to rise. So, a lot of olive oil, mixed

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together with the warm water. You are using monkfish cheeks? You can

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see how big they are. The monkfish, if you ever see a real

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monkfish, the head is almost as big as the body.

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There is about 60% waste? In this country there is an abunkedance of

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cod cheek. You can do the same recipe with cod? Definitely. Cod,

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skate. We used to do it instead of scampi.

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It is great with chips! After this we do a mix with the shallots and

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the ham. So, I have mixed this flour, water

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and olive oil. Just the warm water? Yes.

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Then the secret is you put it in the fridge.

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Leave it to rest for 24 hours in the fridge. It would be fantastic.

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I love that whole thing of like this is my murm's recipe. You must be

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French to get a mum's recipe like that. I used to get a cheese and ham

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toastie! It is sim slaughter! I was lucky that my parents had a

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restaurant. I was spoiled when I was a kid. Monkfish, cheeks, crepes!

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There is the pancake mix. And if you can chop the ham for me

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with a small dice. The idea is to cook the shallots and the ham

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together. Tell me about your restaurant, then.

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Hibiscus has gone through a little bit of a face-lift? Yes.

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All of you, there are a lot in that area, Mayfair? It is the Mayfair

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Mafia! No-one wanted to come on my street. I call it my street. I was

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one of the first. Now it is a little fashionable area to be. This is

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fantastic. It is great for business. Jason is doing a great job. And

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Hibiscus is being refurbished. At the same time I bought a pub in

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Fulham. I decided to refurbish the restaurant. I decided to do a chef's

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table. I have one of my head chefs cooking for them. I go through the

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male or I sometimes do it meef -- I go through the meal or I sometimes

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do it myself. We do a little demonstration for them.

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So, the ham is there. Cook the shallots for five minutes.

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Put the ham in it and then bang it together. .

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Tell bus the crepes, you don't wash them? No, you don't put them in

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water. Just brush them. What about the dried crepes, would

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you use those? Definitely. -- s.

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I think that they are lovely. They have a lot of flavour to them. The

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dried mushrooms are fantastic. There is the ham.

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Now parsley as well? Yes, please. So your pub is a very different

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thing for you from the two So your pub is a very different

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Michelin-starred Hibiscus? Yes it is something a bit more, what I'm

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trying to do is give something to the people that they want

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everywhere. A good bit of fish, steak and chips. The idea is if you

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to a pub, you fancy fish and chips that you can find one. The one in

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flam is fantastic. We have one in Wimbledon.

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You are making the pancake but this is thicker than a French crepe? Yes.

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You need the texture between the crispy on the outside and being soft

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in the middle. That's the chickpea flour that does

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that? Yes. A Frenchman cooking fish and chips,

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James, what do you reckon to that? ! Well, he is doing a fancy ham and

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egg dish, really! So now the pancake goes on the top of the oven.

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That is the grill for a minute? Yes. Now, the cheeks, they are probably

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That is the grill for a minute? Yes. the size of a cod cheek? People buy

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these. There is a membrane to remove? Yeah, you can do it yourself

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or ask the fishmonger to do it for you.

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If you don't take it out, it tightens up when you cook it. .

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You can put a bit of salt before you fry them if you want to.

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Cod sometimes you do it. There is a lot of water in the cod. You salt

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them a bit to take the moisture from it.

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If you would like to put your questions to either Claude or Jason,

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call us on this number: I have some cep left for this. I am going to use

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call us on this number: I have some some shafing. I love raw mushroom. I

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think that they are a beautiful flavour. People are a bit scared to

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eat them, but understand that you get the full flavour of it. You can

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do it with button mushrooms, it is something you can do on your own.

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We have seen Rick Stein visiting many areas of France, where abouts

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are you from? I am from yon. That is really a great foodie area,

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many people think it is Paris but Lyon is it? Lyon is the place to be.

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It is a fantastic food area. Now, a little bit of butter in here,

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yes? Yes. You see we have the shallots and the

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ham together. You are going to flip it? No, I'm

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going to leave that with you! I thought you were going to say that!

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They are a bit tricky to mix. Probably a little bit longer.

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When the ham is mixed, you mix it with the ceps.

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So, no colour on this? No. I don't with the ceps.

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like it. It drys it. It is cooked enough to get the flavour. You can

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see it. You don't have to cook them more.

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So, not to overcook as they are already full of flavour? Yes.

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You are cooking with the ox cheeks, it is the part of the fish that is

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doing the most amount of work. It has so much flavour? It is

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beautiful. Why does everything sound so much

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better when you speak in French. I was thinking that.

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Obviously with the French it all sounds so much better.

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Everything sounds so much more sexy! This is done.

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We are going to cut this in half. I'll put that one on the plate for

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you. Thank you very much.

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So that chickpea flour it makes it lovely and light.

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Very crispy. A little bit of butter. You started

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with oil but finished off with the butter as well.

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Yes, butter. One of the best inventions! I know you mentioned

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this was your mother's recipe but I didn't get anything like this,

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either. I got fish and chips! Did you? I think it is a great

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invention. I love doing it. Just for kids. My daughter love eating this.

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And my daughter also loves eating this mushroom like this.

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So, tell me what that is called again? We have pan fried monkfish

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cheeks, ceps "Paysanne" chickpea farinata. And a little olive oil.

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Yes, and lots of love. Happy with that? Very good.

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How good does that look. I hope it is tasting good.

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If not, my mother... Dive into that. That pancake is so fantastic. So

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light. I have never made it with the chickpea flour. Have you done it

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before? No, never done it. It looks light.

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Hmm, really good. If you can find them, the cheeks,

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the monkfish cheeks, I don't understand why the supermarkets

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don't sell them but that is really, really good.

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It is nice and firm. Right we need wine to go with this.

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It is nice and firm. We sent our wine expert, Olly Smith,

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to Norfolk. You will enjoy this one. I have come to Norwich! Home to Alan

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Partridge, the stomping ground of Delia Smith and of course local

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haunt to that fantastic celebrity chef, what is his name? Hi, Olly! It

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is Galton Blackiston! Let's head out on our wine patrol.

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With Claude's magical monkfish a riech wine is the top drop to go

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with the cheeks. You could go for this from New Zealand, Waimea.

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However, taken all together, Claude's dish is a celebration of

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earthy autumn bounty. So I am selecting a savoury sip with Giesen

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Marlborough Chardonnay 2012. Lap it up! This area in New Zealand

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is rightly famous for its Sauvignon blank, but I am increasingly finding

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wine like this with elegance in the Chardonnay. The wine makers are

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inspired by the area to create Chardonnays like this with a bit of

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finesse. There is a creamy Charles Kennedy, perfect for picking up on

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the fluffy pancake and the autumn mushrooms. Then the accidentle zip.

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It is nimble and bright. What I am looking for to spark off the salty

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character coming from the ham. And finally, the monkfish itself, this

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Chardonnay is broad and dmrosy it is perfect for a frolic with the fish!

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Claude, here's to your magnificent monkfish, cheers! Cheers indeed.

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That is going down well. Enjoying that one? It is delicious.

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I like it, it is nice and crisps. A bargain at £7. 99. What do you

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think? It is lovely. A great Chardonnay. Good old Olly.

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I want to rewind a little bit by 45 seconds to see this little bit. Look

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at that, Olly there. He is looking really amazing.

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That is the guy on the left. That football shirt, he looks like he has

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had it since he was eight years old. If Delia is watching, please send

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him a new shirt! Coming up, Jason is using a great recipe with ox cheeks.

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What are you doing with them? We are roasting them for two hours with

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horseradish marsh. Your favourite -- horseradish mash. Your favourite.

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It was all sounding so good until then.

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If you would like to talk to us, do call us on: Now, it is time to catch

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up with Rick Stein. He is on the canal today in France.

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Horse is not on the menu but salt is, have a look at this one.

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I've just seen my first flamingos in that basin there

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and the Mediterranean's just beyond- and we're entering the Camargue.

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I remember, when I was a schoolboy,- a David Attenborough programme

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about it and it's one of those sort- of mysterious areas of, you know,

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strange people and white horses and- bulls and red rice and other

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strange things, so it's going to be very exciting. I sort of say,

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I can almost swear I can smell the scent of the wild bulls on the air.

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There's this very fascinating scent. They're the ones that

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they breed for the bull fights in places like Arles and Nimes,

:19:57.:20:00.

There's nothing like a bit of bloodshed to enliven the mind

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of a small boy. It was an important- port in the 13th century,

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used to send crusaders to the Holy Land.

:20:20.:20:23.

Now it's a Mecca for tourists. Well, I've just bought this, I've heard

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is the tower that captivated my imagination all those years ago.

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The brooding tower of the salted Burgundians.

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by Charles VII and a troop from, sorry... OK...

:20:37.:20:52.

'Aigues-Mortes was occupied by the Duke of Burgundy and his troops.

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'Last... Sorry! They lived here for about two years...'

:20:57.:21:01.

'Town?! I'm hopeless at this, stupid...'

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But here they have a salt which they call flower of salt because

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it supposed to smell like violets as the salt dries.

:21:32.:21:36.

scraping the top off this salt pan and it's called the fleur de sel.

:21:36.:21:42.

The point of it is the crystals on the top are slightly...imperfect.

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particular flavour, it's all about style, it's all about sort of...

:21:47.:21:56.

marketing really because it's a bit like water.

:21:56.:22:05.

It's a bit, I suspect, a little bit like the Emperor's suit of clothes,

:22:06.:22:09.

and you're sprinkling it on maybe some freshly-cooked vegetables with

:22:09.:22:13.

a little lick of olive oil and a little sprinkle of fleur de sel.

:22:13.:22:17.

Or maybe with a sea bream - known as dourade.

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These are quite common in British supermarkets now.

:22:21.:22:24.

After scaling them I'm putting a couple of slashes across the flank

:22:24.:22:27.

so they absorb more flavour from garlic and crushed fennel seeds,

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which to me, along with pastis, epitomises a taste of Provence.

:22:31.:22:37.

So that goes in with my slices of garlic, and now for the fish.

:22:37.:22:42.

First of all, just get a bit of olive oil on them.

:22:42.:22:45.

A liberal spattering of oil, no finesse about this one, just get

:22:45.:22:51.

my pastry brush and just work, work- them all into the cavity like that.

:22:51.:22:56.

Look at that, it just looks more wholesome somehow than, er...

:22:56.:23:02.

than ordinary rock salt. And now some thyme, a couple of nice sprigs

:23:02.:23:07.

So now we just stuff these slices with the fennel and garlic,

:23:07.:23:24.

a couple of slices in there, on the baking sheet,

:23:24.:23:28.

inside and out. So I thought I'd do a bit of baking outside.

:23:28.:23:42.

I've already got some red pepper on here that's been

:23:42.:23:51.

on the barbecue grills, look at that, looks so appetising.

:23:51.:23:55.

So, but now, I'm going to put these actually on the baking tray.

:23:56.:24:01.

Meanwhile I'm just going to go back- in the kitchen with this,

:24:01.:24:04.

strip it all, chop it up, and put it in my Provencal sauce.

:24:04.:24:12.

Smells absolutely wonderful, I'll just try and get rid of that heat.

:24:12.:24:18.

No need to be too fastidious about the skin.

:24:18.:24:20.

I quite like to see black specks in it. And now the tomatoes.

:24:20.:24:24.

Well, I've already peeled these, but I have to say these are

:24:24.:24:27.

of thing we get back home... and lovely big beef tomatoes.

:24:27.:24:35.

So that's just a rough chop, just like that. There we go.

:24:35.:24:46.

Now for frying all this lot up. So for the sauce, you need about

:24:46.:24:50.

four chopped cloves of garlic, fried in olive oil

:24:50.:24:53.

and then just pull the leaves off three to four stalks of thyme.

:24:53.:24:57.

In go the chopped tomatoes and peppers.

:24:57.:24:59.

This sauce also goes really well with spicy merguez sausages.

:24:59.:25:03.

So just stir that in and now add a little bit of vinegar,

:25:03.:25:06.

a tablespoon, just to tarten that up a bit, and then about

:25:06.:25:09.

the same number of capers. These give it a lovely sharpness,

:25:09.:25:14.

and sometimes I add a few chopped cornichons for extra acidity.

:25:14.:25:20.

I've cooked these potatoes in chicken stock with saffron.

:25:20.:25:23.

Again, these are the colours of Provence

:25:23.:25:26.

and the fish has been cooking for 20 minutes and that's all it needs.

:25:26.:25:30.

oh, why, would you deny yourself the combined pleasures of both?

:25:30.:26:00.

If you serve this up among friends,- it never fails to get a smile.

:26:00.:26:16.

See the look of that plate, I get the same reaction when I cook

:26:16.:26:23.

Singapore chilli crab. Now, for the masterclass, I am cooking with

:26:23.:26:32.

scallops, but this is the first thing I learned when working in

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France. Was with steamed hake and potatoes and a classic beurre blanc.

:26:38.:26:46.

Some areas use cream, some don't. Chop the shallots and then put them

:26:46.:26:51.

into a pan. Don't add colour to this. We need a touch of white wine

:26:51.:26:58.

and reduce this down by half. I will add cream and whisk in butter to

:26:58.:27:03.

serve it off. I will serve it with scallops and serve it with chives,

:27:03.:27:10.

tomatoes and spinach and the beurre blanc.

:27:10.:27:16.

All you do with these is concasse them, pop them into boiling water

:27:16.:27:22.

then iced water, but take the skan off. Hold it flat and remove the

:27:22.:27:26.

skin. I am watching this carefully. I want

:27:26.:27:31.

to learn how to do sauces. Something simple you can rustle up, something

:27:31.:27:36.

that they will eat as well. I wanted to learn how to do javelin

:27:36.:27:41.

but you were not there! I can teach you now! But it all started for you

:27:41.:27:48.

at a very young age, eight or nine years old? I was eight when I

:27:48.:27:53.

watched the Olympics the first time. I was Merwised. I told mum to take

:27:53.:27:58.

me to the local club so I could learn, but they sent me away. They

:27:58.:28:02.

said I was too young. They were not offering a baby-sitting service! I

:28:02.:28:04.

said I was too young. They were not had to wait a full 12 months before

:28:04.:28:09.

signing on the dotted line and basically join up. I didn't look

:28:09.:28:13.

back. I loved it. What what fascinated you about it?

:28:13.:28:19.

Doing stuff like that, it is all manner of different things? What

:28:19.:28:25.

really got you interested? I was a good club athlete. I would be thrown

:28:25.:28:31.

into the deep end. People would pull out, I would be asked to do

:28:31.:28:35.

something else. My coach said why not do the heptathlon. I was a jack

:28:36.:28:42.

of all trades. I joined. I did the first heptathlon. Loved the

:28:42.:28:46.

friendship between the ladies and I did not look back.

:28:47.:28:52.

This was about 13 years of age. You remember at school at 13, you

:28:52.:28:59.

were... ? Fishing! I remember, javelin, Tessa Sanderson came to the

:28:59.:29:06.

school. She took it and threw it, you could not even see it, it went

:29:06.:29:12.

so far. There are so many different techniques to learn? There is, but

:29:12.:29:17.

it is like being a chef. You have to learn the trade. Take your time. It

:29:17.:29:22.

does not happen overnight. Practise makes perfect.

:29:22.:29:26.

It built up to Sydney 2000. What was it like for you? There were highs

:29:26.:29:32.

and lows? Big expectations and a few things happened? You broke your

:29:32.:29:42.

ankle? I ruptured my ees. That does not sound good.

:29:42.:29:54.

-- I ruptured my Achilles tendon. I got into the competition not knowing

:29:54.:29:59.

if I would make it through. Not training for nine weeks. Just on the

:29:59.:30:03.

start line, thinking what would happen. Mentally I was strong. I

:30:03.:30:07.

wanted it more than anyone else. I got it together. I got it right.

:30:08.:30:11.

You did get it together. Winning gold. It was fantastic. You did not

:30:11.:30:16.

realise you won the gold. The 800m, that was the killer that sorts

:30:16.:30:19.

realise you won the gold. The 800m, everyone out.

:30:19.:30:23.

I think that I had done the job in the javelin, your favourite event.

:30:23.:30:27.

The penultimate event. My favourite is the long jump.

:30:27.:30:34.

Is it? ! I can't imagine you in that at all! Denise, I am not saying that

:30:34.:30:40.

I am taking part in it! Well, it is one to watch. You in a pair of Lycra

:30:40.:30:48.

shorts, jumping over sand... Well, you had Galton on earlier! I would

:30:48.:30:54.

look like a Space Hopper if I wore Lycra, definitely not but I paced it

:30:54.:31:00.

out, six-and-a-half metres you did in the long jump. From that oven to

:31:00.:31:03.

Claude. It is not that fair? ! It is! Funny,

:31:03.:31:10.

when you see it like that, you take it for granted. I love the

:31:10.:31:18.

heptathlon. The event has gone on from strength-to-strength. Jessica

:31:18.:31:21.

Ennis is outstanding. There is another young lady in the wing,

:31:21.:31:27.

Caterina Johnson. She is flying the flag for us as well.

:31:27.:31:31.

So the future is looking good? The future is looking bright.

:31:31.:31:37.

And we have seen you dabbling on the stove, in the kitchen? Yes,

:31:37.:31:45.

Celebrity MasterChef! I was not there for long.

:31:45.:31:49.

You are working with food and kids, though? Yes, I am passionate by the

:31:49.:31:53.

kids. They are our future. What you do with them in the early stages is

:31:53.:31:59.

so important. I am working with Walt Disney. I am examining the eating

:31:59.:32:04.

habits of UK families. We found that basically children are eating better

:32:04.:32:10.

and miles an more varied diets than ever before.

:32:10.:32:14.

There is more choice. They are more knowledgeable? They

:32:15.:32:20.

are. Sometimes I think as parents we underestimate what they like to eat.

:32:20.:32:25.

I have found on holidays, that I try to make sure that my kids eat a

:32:25.:32:28.

varied diet. That makes the holiday to make sure that my kids eat a

:32:28.:32:33.

experience a better one. If your children are able to eat and

:32:33.:32:38.

participate, making the meal time fine, it helps.

:32:38.:32:42.

So this is about experimenting with the flavours of food? And making

:32:42.:32:47.

sure that the kids have a varied diet and to be creative and putting

:32:47.:32:53.

magic back into the mealtimes. You have three kids? Yes.

:32:53.:32:58.

How do you look like three kids. Jason has two, he looks like a sea

:32:58.:33:04.

dog! He has been up till late. He is a hard worker. It is not easy. As

:33:04.:33:09.

any parent tells you, trying to get the balance right.

:33:09.:33:15.

But I just try to parent as you have been taught. Mealtimes are

:33:15.:33:19.

important. You are what you eat if you give them good stuff, hopefully,

:33:19.:33:24.

they will have the energy to participate in whatever they want to

:33:24.:33:28.

do. Mine are sporty. How do you make it fun for your

:33:28.:33:33.

kids? I get them involved. It seems to work a treat.

:33:33.:33:41.

They either chop the vegetables, we have had fajhita fry days, we go

:33:41.:33:48.

around the world in a week from Italian, I am adventurous with the

:33:48.:33:53.

Japanese, but they love sushi. We will have a sushi night, but the

:33:53.:33:59.

fajhita Fridays go down well, whether it is chicken or prawn. They

:33:59.:34:03.

are eating more interesting things or want to eat them than I did. I

:34:03.:34:12.

did not have Kalmarily -- Kalamari until I was 20.

:34:12.:34:16.

Well, the same with scallops but these are the little scallops, I

:34:16.:34:22.

have just whisked in basically that whole bowl of butter. .

:34:22.:34:27.

I have found that since retiring I amen joying my food a lot more. It

:34:27.:34:31.

had to be bland before, it was measured. I saw how much salt you

:34:31.:34:37.

threw in that as well! I don't know what you are talking about. We have

:34:37.:34:43.

black pepper in there, that is technically a spice so, with the

:34:43.:34:48.

tomatoes and the herbs, there is part of your five a day! And with

:34:48.:34:53.

the sauce, is little simple beurre blanc. Often the classic ideas, and

:34:53.:34:59.

in the classic recipes, you see this on holidays. There are the scallops,

:34:59.:35:06.

a classic tomato and chive beurre blanc.

:35:06.:35:10.

That looks exquisite. Can I tuck in? Yes. You can use that sauce for so

:35:10.:35:16.

many different things it is a classic sauce to go with the fish.

:35:16.:35:22.

There is one for your repertory. If there is a skill, dish, technique

:35:22.:35:27.

you would like me to demonstrate, drop us a line. Up all of the

:35:27.:35:33.

contact details are on the website: And what are we cooking for Denise

:35:33.:35:35.

contact details are on the website: at the end of the show? She could be

:35:35.:35:41.

facing heaven, with the Madagascan prawns. It will be cooked with

:35:41.:35:50.

chilli, mango, coconut cream, grilled under the oven are grouse,

:35:50.:36:02.

that is cooked with a redcurrant sauce and vegetables and some

:36:02.:36:06.

fondant potato. You will have to wait until the end of the show to

:36:06.:36:12.

see the final result. Now it is time for the Great British Menu. It is

:36:12.:36:18.

the turn of Raymond O' Cardle and Chris Fern. I am going to practise

:36:18.:36:29.

Both chefs are serving soups for their first courses

:36:29.:36:31.

Raymond scored one point more than Chris for his starter.

:36:31.:36:34.

Black truffle and wild mushroom veloute, with bacon cream,

:36:34.:36:36.

Nervous? No. You're not nervous? Not yet.

:36:36.:36:38.

It's my third time doing it, yeah, and I'm nervous.

:36:38.:36:41.

I think it's good to have nerves. It keeps you on your toes.

:36:41.:36:42.

If you're self motivated, you don't need nerves.

:36:42.:36:46.

Yeah, I bought four of them. Good, good.

:36:47.:36:51.

This year, there's even more pressure on the chefs, in the form

:36:51.:36:54.

Hi, Charlie, and welcome to the judges' chamber.

:36:54.:37:01.

Does that mean we get to sentence them to death

:37:01.:37:05.

Raymond's soup is the first under scrutiny.

:37:05.:37:20.

Raymond puts his wheaten bread rolls into sacks.

:37:20.:37:21.

He fills his glasses with the black truffle

:37:21.:37:23.

and mushroom veloute, tops with bacon foam,

:37:23.:37:24.

and serves the remaining soup in his custom-made stout bottles.

:37:24.:37:28.

Finishing with a sprinkling of bacon and wild rice crumble.

:37:28.:37:33.

Do you think the judges will think that will fit the brief?

:37:33.:37:49.

Well, this is what I normally have for breakfast.

:37:49.:38:24.

I'm always saying things are too salty.

:38:24.:38:29.

These two guys are always saying they are not salty enough.

:38:29.:38:30.

And I think this amount of bacon on the top is just right,

:38:30.:38:31.

because it gives you a little salty kick.

:38:31.:38:34.

HE LAUGHS You and salt!

:38:34.:38:35.

It's nice to see you coming over to- the side of the angels at long last.

:38:35.:38:38.

Witty and delicious. What more do we want?

:38:38.:38:45.

Former regional champion Chris is up next with his soup.

:38:45.:38:49.

A fragrant broth with a pork, prawn and scallop dumpling, served

:38:49.:38:52.

in a comedy piggy bank, with coin shaped pork scratchings on the side.

:38:52.:38:57.

Chris seasons his pork scratchings with his bacon salt

:38:57.:39:02.

He places his quirky piggybanks on the pass,

:39:02.:39:08.

adds his chargrilled scallops, mushrooms, steamed dumplings

:39:08.:39:10.

Like the old days. Like the old days, yeah.

:39:10.:39:15.

I'm quite excited by these. I'm intrigued.

:39:15.:39:31.

Yes, are these posh pork scratchings?

:39:31.:39:33.

These are posh pork scratchings. They are delicious.

:39:33.:39:40.

I think the pig and the fish, I don't understand where

:39:40.:39:41.

that pig and fish thing is going at all.

:39:41.:39:47.

I'm interested on your view on the consomme.

:39:47.:39:48.

I think you know what I'm going to say. I think I'm with you.

:39:49.:39:52.

It is actually too salty, even for me.

:39:52.:39:55.

And as for the little dumplings, I mean it's got...

:39:55.:39:57.

HE COUGHS Crikey Almighty!

:39:58.:40:03.

You know what, he can't have tasted this dish.

:40:04.:40:05.

If he'd tasted that consomme, he would not have sent it out.

:40:05.:40:41.

Experienced chef Raymond is hoping to nail his fish course today.

:40:42.:40:43.

Aptly named A Day At The Beach featuring a tail of turbot,

:40:43.:40:45.

complete with marine life, seaweed and oil slicks.

:40:45.:40:47.

He's hoping to improve on the low five

:40:47.:40:48.

he scored for it earlier in the week.

:40:48.:40:51.

Raymond brushes the plate with crab- bisque and dots on toasted quinoa.

:40:51.:40:53.

Next, cockles, mussels, winkles and crab claws.

:40:53.:40:54.

Followed by seaweed and sea spaghetti.

:40:54.:40:55.

And the tail of turbot is laid across the plate.

:40:55.:40:56.

With time ticking, Raymond adds his oil slicks made of fish sauce,

:40:57.:40:59.

Ray, you're seven minutes late. Are you all right? Yes, perfect.

:41:00.:41:05.

Will the temperature of the fish be all right?

:41:06.:41:08.

And finally, a creamy dill sauce is- served on the side.

:41:08.:41:13.

It certainly looks a bit like a beach.

:41:13.:41:27.

I think the whole thing looks really, really good.

:41:27.:41:31.

I think they are really going to enjoy it.

:41:31.:41:36.

I have never liked seaweed in any shape or form.

:41:36.:41:39.

And this one, let me tell you, is utterly delicious.

:41:39.:41:44.

Bit of cream there to give it the luxury.

:41:44.:41:53.

My only concern here is that we've been waiting here a long time.

:41:53.:41:55.

Some of the ingredients here are cold.

:41:55.:41:57.

I was wondering, is it supposed to be cold?

:41:57.:41:58.

The shellfish is absolutely stone cold.

:41:58.:42:00.

I think this must be an English day at the beach

:42:00.:42:02.

where it's just too cold. THEY ALL LAUGH

:42:02.:42:06.

Chris is hoping to laugh his way to the banquet

:42:06.:42:09.

with his fish course, Stitched Up Like A Kipper.

:42:09.:42:12.

Featuring mackerel stuffed with curry spiced pilaff,

:42:12.:42:14.

and a mini scotch egg of quail egg wrapped in haddock paste, served in

:42:15.:42:18.

an elaborate presentation, rock pool complete with fishing rods,

:42:18.:42:25.

Chris fries his stuffed mackerel fillets.

:42:26.:42:27.

He deep fries his quail eggs wrapped in haddock paste,

:42:27.:42:29.

and arranges his almond and fennel salad on the plate.

:42:29.:42:35.

He puts his fish in the nets and attaches his fishing rods.

:42:35.:42:36.

And finally serves his mini scotch eggs.

:42:36.:42:42.

That looked great, Christopher. It looked the way it's supposed to.

:42:42.:42:52.

I really well. The wee bags.

:42:52.:42:56.

I always like to have a catch guaranteed.

:42:56.:43:02.

This smells absolutely delicious, whatever is in here.

:43:02.:43:06.

Lot of big flavours here. Very clean, well defined flavours.

:43:06.:43:09.

He's very cleverly got the little quails' egg yolk. It's still runny.

:43:09.:43:16.

You can see who makes it through to the final in about 20 minutes.

:43:16.:43:57.

Still to come, Simon Hopkinson is busy in the kitchen, making grilled

:43:57.:44:02.

aubergines with feta cheese. And then he cooks the perfect-looking

:44:03.:44:13.

steak and chips. Looks delicious! With our chefs being of such an

:44:13.:44:16.

EGG-ceptionally high standard, I will only accept EGG-squisite

:44:16.:44:19.

omelettes from them this week. And if you think OMLETTE-ing the

:44:19.:44:21.

producers' get away with such EGG-scrutiatingly bad puns next week

:44:21.:44:24.

then you've got another think coming. And will Denise be facing?

:44:24.:44:27.

Food heaven, Indian style prawns? Or her food hell, a classic roast

:44:27.:44:30.

grouse with redcurrant sauce? You'll have to wait until the end of the

:44:30.:44:39.

show to find out which one she gets. Next up, who is rapidly taking over

:44:39.:44:45.

the world with his ever-expanding restaurant empire. It is the

:44:45.:44:49.

fantastic, Jason Atherton. Morning, James! What are we weeking

:44:49.:44:58.

-- cooking? We are making ox cheek with horseradish mash.

:44:58.:45:05.

Sounds great. Now the empire four you is split on

:45:05.:45:12.

two continents? Yes, we are in Asia and London. Six restaurants in Asia,

:45:12.:45:16.

four in London. Where has this recipe come from?

:45:16.:45:24.

This is from Bernard's Tavern, it was opened four weeks ago.

:45:24.:45:29.

It is a hotel? Yes it is going really well.

:45:29.:45:33.

These are the cheeks? We are rying to braise it to break down the sinew

:45:33.:45:37.

in the middle of the tissue. That keep it is nice and moist. We have

:45:37.:45:43.

the bone marrow there, we get rid of those.

:45:43.:45:46.

You use the cheeks from a certain area? When they are looking for,

:45:46.:45:52.

when they slash the animal to check for BSE and mad cow disease, in

:45:52.:45:58.

Ireland they use a different part of the animal so, that the cheeks are

:45:58.:46:03.

nice and whole, so they are Irish ox cheeks.

:46:03.:46:10.

So, there is the vegetables. And also thyme and a bay leaf and

:46:10.:46:20.

port and we leaf that for 24 hours. Then we take it out. The reason to

:46:20.:46:24.

leave it in the fridge for 24 hours is that the red wine and the port

:46:25.:46:30.

soaks into the cheek. It gives it that really deep flavour when it

:46:30.:46:33.

comes out. So, carrots in the style of Vichy, a

:46:33.:46:39.

little bit of stock, butter and salt? Yes, and we are going to cook

:46:39.:46:45.

them whole. We want a nice rustic look to it. This is proper family

:46:45.:46:50.

sharing food. This is lovely. The cheeks go in like so.

:46:50.:46:52.

sharing food. This is lovely. In a hot pan.

:46:52.:47:06.

It is very important to get a hot pan! I can see that! Is it expensive

:47:06.:47:13.

the ox cheeks? No, it is really cheap. Not expensive at all. That is

:47:13.:47:15.

the ox cheeks? No, it is really why I did it. James told us we were

:47:15.:47:22.

on a budget today! So we have a little bit of sour dough bread going

:47:22.:47:28.

on? Yes, we are making a sour dough crumb. That is going to sit on top.

:47:28.:47:32.

The cheeks are coming along nicely. We take out the vegetables.

:47:33.:47:40.

Stick those over the top like so... Get them nicely roasted.

:47:40.:47:45.

So with all of the restaurants, you have ten, where did your inspiration

:47:46.:47:50.

come from? I take it travelling, you travel a lot? Yes.

:47:50.:47:58.

Yeah, I just love to travel. Travelling is a big part of my life.

:47:58.:48:03.

Having restaurants in Asia, my wife is from that part of the world. We

:48:03.:48:05.

go there a bit to visit her family is from that part of the world. We

:48:05.:48:10.

and also I am fascinated by Asian food and I like that part of the

:48:10.:48:12.

world. So why not open a few restaurants

:48:12.:48:18.

while there on holiday? ! Why not? It is better than sitting on the

:48:18.:48:23.

beach! But this is for you it is more rustic? Yes, and my mum did not

:48:23.:48:28.

teach me how to make this. That is for sure.

:48:28.:48:32.

In goes all of the juices? Yes, that is in there.

:48:32.:48:36.

Then we stick that in the oven. It is covered in stock. Bring it up to

:48:36.:48:40.

the boil and stick it in the oven for a couple of hours.

:48:40.:48:47.

Now, the potatoes. You have little potatoes here.

:48:47.:48:50.

Any sort of potato. Always boil them in the skin. Then after peel them,

:48:50.:48:57.

so we have them like that. They are nice and soft. The reason to keep

:48:57.:49:01.

them in the skin it keeps the flavour in. Push them through and

:49:01.:49:07.

then add a little bit of butter. A little bit of milk and we are

:49:07.:49:11.

going to add some horseradish in there.

:49:12.:49:16.

Right the bone marrow is in the oafen for 20 minutes.

:49:16.:49:18.

Right the bone marrow is in the Anything on that? No, just as it is.

:49:18.:49:22.

Nice and natural. When you bring it out just get a

:49:22.:49:29.

little fork and prod it down, make sure it is tender in the middle.

:49:29.:49:33.

Then the bone marrow is ready to go. So, the potatoes are there. .

:49:33.:49:44.

So this is the sour dough. We are getting a bit of colour on it as

:49:45.:49:49.

well. How long do you cook the cheeks for?

:49:49.:49:54.

We cook them for about an hour-and-a-half to two hours. Until

:49:54.:49:58.

they are really nice and tender. That is what we end up with, yes?

:49:58.:50:04.

Happy with that? That is it. Beautiful.

:50:04.:50:10.

A little bit of milk and butter in the sour dough mixture.

:50:10.:50:27.

We are going to add a little bit of thyme to that. You have to move with

:50:27.:50:34.

this recipe. There are the carrots. .

:50:34.:50:38.

Good job you can could, or we would anybody trouble today! How about I

:50:38.:50:43.

put you on the payroll? What is in the potato? Butter, milk, then we

:50:43.:50:49.

add the horseradish. Where is it? It's gone! We don't

:50:49.:50:56.

have any! Come on! It has gone. Come on! We sent the researchers

:50:56.:51:07.

around Clapham, there is no horseradish anywhere! That is a

:51:08.:51:11.

proper stitch-up. I was about to go home.

:51:11.:51:17.

Look, that is loads! Look at that bad boy.

:51:17.:51:19.

It is the worst ingredient in the world! You are not supposed to have

:51:19.:51:27.

that much in, but I put it in just for you, James.

:51:27.:51:33.

You have ruined it. Where is next in the global empire for you, then? We

:51:33.:51:38.

open up in Hong Kong. That is at Christmas. So there for

:51:38.:51:43.

Christmas. And they cans year we do Dubai and New York.

:51:43.:51:52.

Why not? I booked my holiday, so I thought I would open up a

:51:52.:52:00.

restaurant! There are your cheeks. I will not taste the mashed potato.

:52:00.:52:10.

Salt in there. It will not make a difference. You

:52:10.:52:15.

have put a lot of horseradish in there, though? I love it

:52:15.:52:21.

A nice dollop of mashed potato. Then the lovely roasted carrots. The

:52:21.:52:26.

cheek. In goes the cheek on there.

:52:26.:52:39.

The bone marrow. We turn that over and on goes the crumbs.

:52:39.:52:44.

This is like, when it is cold outside, this is just the best.

:52:44.:52:51.

Even a Frenchman would like this. Yes! I can't make it sound as good

:52:51.:53:01.

as Claude make it is sound, but this is a beautiful little braised ox

:53:01.:53:06.

cheek with a bone marrow and sour dough crumbs! He has ruined it with

:53:06.:53:14.

the horseradish, though! It was all going so well.

:53:14.:53:20.

Now you get to dive into this one. Have a seat.

:53:21.:53:27.

I don't know if you like bone marrow? Well, I'm about to find out.

:53:27.:53:33.

First time? Yes! Roasted in the oven, 20 minutes? Yes.

:53:33.:53:44.

I'm not a big fan of bone marrow. It is tasty with a lot of rich flavours

:53:44.:53:47.

in it. It is food for the soul. Quite

:53:47.:53:52.

warming. It makes you run faster.

:53:52.:53:57.

James favourite now. It is the food of the devil.

:53:57.:54:03.

I have to say, I agree. I don't normally like horseradish! Now we

:54:03.:54:09.

need wine to go with this. We sent Olly Smith to Norwich. What has he

:54:09.:54:15.

chosen to go with Jason's tasty cheeks?

:54:15.:54:30.

With Jason's outstanding ox cheeks and horseradish mash, you could go

:54:30.:54:39.

large and pick a robust red from Portugal's Duoro Valley, but with

:54:39.:54:45.

the melting texture of the succulent cheeks, I'm after a wine that is big

:54:45.:54:49.

on flavour but lighter and more elegant with its structure. So I am

:54:49.:54:55.

selecting, Gerard Bertrand Minervois 2010. Part bull, part ballerina!

:54:55.:55:10.

Former French rugby star, Gerard Bertrand has taken modern classics,

:55:10.:55:17.

this one coming from Minervois. It is Hershey, blended with mon and

:55:17.:55:24.

at this price, I think it is impeccable. There is a mild

:55:24.:55:27.

detonation of spice that is what I'm after to tackle the tickle of

:55:27.:55:32.

horseradish in Jason's tasty mash. Then the meat juices. That

:55:33.:55:37.

intensifies the flavour. That concentrates them. So I need the

:55:37.:55:44.

bold dark flavour coming from the Syria and the Cabernet. And finally,

:55:44.:55:51.

the succulence from the bone marrow and the cheeks, I don't want a wine

:55:52.:55:56.

that is too tannic. This one is perfectly sut. Jason, here's to your

:55:57.:56:03.

champion cheeks, cheers! Cheers indeed. £6. 99. A bargain with this.

:56:03.:56:11.

The Syria grape. It is spicy. It ledz itself to something hearty.

:56:11.:56:16.

It is very French but it goes so well with that. Well it is a French

:56:16.:56:23.

dish, you know! Yeah, lrlt! I have not gotten round to the wine. This

:56:24.:56:27.

is incredible. The cheeks are falling apart. It is melt in your

:56:27.:56:30.

mouth. Good.

:56:30.:56:34.

Right, time to get back to the Great British Menu it is time for Chris

:56:34.:56:37.

Fern and Raymond O' Cardle to Earlier in the week,

:56:37.:56:44.

Chris caught up with Raymond Chris is up first with

:56:44.:56:52.

his comic book inspired cowboy pie of beef cheeks and ceps,-

:56:52.:56:53.

with BBQ beans and sweet corn. It hit the mark for gastronomy

:56:53.:56:55.

and comedy first time around, Having assembled

:56:55.:57:29.

and baked his pie of beef cheeks, ceps and braised onions,

:57:29.:57:30.

Chris puts his BBQ beans into tins. To prepare his flaming

:57:30.:57:32.

camp fire surprise, he tops his grilled sweetcorn

:57:32.:57:33.

with hay and pours his sweet

:57:33.:57:35.

and spicy butter into jugs. ..and with the judges

:57:35.:57:36.

suitably attired, PRUE LAUGHS

:57:36.:57:40.

That's brilliant! I have a feeling this is going

:57:40.:57:46.

to be high on the comedy side This pie is a triumph, honestly.

:57:46.:57:47.

The meat is really delicious. The pastry is perfect.

:57:47.:57:55.

That sauce is delicious. I can see this going down terribly

:57:55.:57:58.

well. It's just what we want. It's funny, it tastes delicious,

:57:58.:58:04.

it takes a lot of skill to do it. Look at him, he's come steaming in

:58:04.:58:07.

and taken my pastry. Charlie,

:58:07.:58:14.

if you don't mind my saying, Well, if I was a cowboy,

:58:14.:58:15.

I'd shoot you. Exactly, I think

:58:15.:58:19.

they would go for you. sweetbreads and tongue

:58:19.:58:20.

and cheek pie, which pays homage to the Titanic

:58:20.:58:28.

with its smoky presentation. Raymond puts his venison loin

:58:28.:58:37.

into his Titanic smoker. He dresses his plate with carrot

:58:37.:58:39.

and cumin puree honeycomb, and tops with his sweetbread

:58:39.:58:43.

stuffed carrots. He adds his tongue and cheek pie

:58:43.:58:45.

and spoons on his pickled damsons. And finally, the Titanic sets sail

:58:45.:58:50.

to the judges' chamber. Do you think they're going to find

:58:50.:58:56.

the humorous side of that? Yeah, I think so. I think they're

:58:56.:59:17.

going to be surprised it's a smoker. Well, that's a great theme

:59:17.:59:21.

for Comic Relief, the Titanic, one of the funniest episodes

:59:21.:59:25.

in history where hundreds of women and children died a hideous,

:59:25.:59:29.

freezing death. I think this is about shipbuilding

:59:29.:59:30.

in Northern Ireland. Yeah, the Titanic was a great

:59:30.:59:37.

advert for that after all. There are a lot of flavours here

:59:37.:59:46.

which don't seem to have I must say, I find it slightly

:59:46.:59:47.

weird that the Raymond McArdle that cooked the very first

:59:47.:59:52.

dish of the day, cooked this one. I think we can safely say this is

:59:52.:59:53.

not any good. It's not gastronomy. It has no connection to the Titanic.

:59:53.:59:56.

And the Titanic is a bad idea. Chris has lots of elements to

:59:57.:00:00.

bring together for his dessert. A deconstructed black forest

:00:00.:00:08.

gateau of chocolate and a witty nod to the famous

:00:08.:00:12.

Tommy Cooper catchphrase. Chris adds swipes of

:00:12.:00:17.

cherry granola to the plate and carefully spoons on

:00:17.:00:24.

his cherry compote. Then he decorates with chocolate

:00:24.:00:30.

sponge discs, cherry sorbet Right, left, I'm following

:00:30.:00:34.

right behind you. Thank you. The plates leave the pass,

:00:34.:00:40.

but Chris has insisted on serving his final

:00:40.:00:42.

surprise at the very last minute. Finally he adds his chocolate

:00:42.:00:45.

mousse, frozen in liquid nitrogen. I have to say,

:00:45.:00:53.

that looks a right mess. This, I don't think is a good idea.-

:00:53.:01:09.

Yes. That is delicious! The frozen

:01:09.:01:15.

thing in the middle is amazing. What's it supposed to be?

:01:15.:01:28.

Am I missing a gag there? I think it was a bit

:01:28.:01:29.

of a Jackson Pollock of a dish. It was sort of splattered

:01:29.:01:30.

onto the plate. Rather than a carefully constructed-

:01:30.:01:32.

piece of pudding work. So are we agreed, it's a load

:01:32.:01:34.

of old pollocks, then? We are. at the heart of rocky textures

:01:34.:01:35.

and chocolate and orange flavours, A dish which scored just six points-

:01:35.:01:41.

yesterday when the citric acid didn't dissolve,

:01:41.:01:46.

causing the orange eruption to fail. Today, he can't afford

:01:46.:01:50.

to make the same mistakes. With his glucose tube,

:01:50.:01:58.

the heart of the volcano, carefully placed into the centre

:01:58.:02:00.

of the chocolate mousse base, Raymond adds his rocky textures of

:02:00.:02:01.

chocolate, coconut and cream rocks Next he carefully adds

:02:02.:02:04.

his sherbet mixture, and, at the last minute, he makes

:02:04.:02:10.

another change to his orange puree. Once thickened, he pours the puree

:02:10.:02:16.

into jugs, and finally, he adds the sheep's milk

:02:17.:02:18.

ice cream to the plate. OK, guys, I want you to fill

:02:18.:02:20.

the tube very skilfully. That's a bit disappointing!

:02:20.:02:34.

Is that it?! Volcanoes don't always go off,

:02:34.:02:36.

do they? by the absence of pyrotechnic

:02:36.:02:38.

effects, I love the texture. This is very good ice cream.

:02:38.:02:48.

It's rich and light. The only thing about this pudding,

:02:48.:02:50.

if the whole fizz-up volcano Cooking complete,

:02:50.:03:50.

all the chefs can do is wait while the judges consider

:03:50.:03:51.

their final scores. The winner is... Raymond! Well done,

:03:51.:04:24.

Raymond. Well done. Well done Raymond. Next week it is

:04:24.:04:29.

the turn of the Central region. Now, it is time to answer some of

:04:29.:04:35.

your calls. Each caller decides what Denise would eat at the end of the

:04:35.:04:38.

show. First we have Linda. What is your

:04:38.:04:42.

question for us. I have been given a bag of quince.

:04:42.:04:52.

I would like to know what to do with it. Claude? You can make a

:04:52.:04:59.

mayonnaise. So cook them down with sugar and

:04:59.:05:05.

butter? No sugar. Just cook it with water, mash it up, build it up with

:05:05.:05:10.

olive oil, garlic and make your alioli.

:05:10.:05:14.

Fantastic. What dish would you like to see, food heaven or food hell.

:05:14.:05:19.

Food heaven, please. Good morning, Francis, what is your

:05:19.:05:24.

question for us? I have been given a beautiful duck. I would like to get

:05:24.:05:28.

it crispy. Jason, would you like that one? The

:05:28.:05:34.

long or the short story. The short one! It is about getting

:05:34.:05:40.

it nice and dry first. Rub a bit of butter, sea salt before putting it

:05:40.:05:46.

in the oven. Cook it slowly. It will turn crispy. The temperature? About

:05:46.:05:53.

130 to start with, then ten minutes before serving crank it up. And

:05:53.:05:59.

don't be scared to serve it pink. About a couple of hours? About that.

:05:59.:06:04.

What dish would you like to see, food heaven or food hell? Heaven,

:06:04.:06:07.

please. It would be lovely, the duck with

:06:08.:06:11.

the quinns. Lovely.

:06:11.:06:14.

James, what is your question for us? I have about a pound-and-a-half of

:06:14.:06:21.

beef skirt. I have previously made a bourguignon with. I would like

:06:21.:06:27.

something else today, please. Claude? You can cook it like a

:06:27.:06:32.

steak. Not too rare or it will be tough. Serve it with a lovely red

:06:32.:06:38.

wine sauce. A big bowl of chip, lovely.

:06:38.:06:41.

Would you marinade it? No, straight on. You don't have to hang it too

:06:41.:06:45.

long. It is a lovely piece of meat.

:06:45.:06:51.

There you go, don'tover cook cook it. What dish would you like to see,

:06:51.:06:56.

food heaven or food hell? It would be food heaven.

:06:56.:07:00.

Looking good. Managie, what is your question for us? I have been growing

:07:00.:07:05.

a squash. It looks fabulous, but I don't know what to do with it.

:07:05.:07:11.

Squash? Creme brulee! Get the squash, boil it up in sugar and

:07:11.:07:17.

water. With a little bit of thyme. When it is soft, blend it then pass

:07:17.:07:22.

it, then make a classic creme brulee. Add a litre of the creme

:07:22.:07:28.

brulee mixture to 250 grams of the sweet squash puree and bake it like

:07:28.:07:34.

a classic creme brulee it is amazing.

:07:34.:07:37.

There you go, a sweet one instead. What dish would you like to see,

:07:37.:07:41.

food heaven or food hell? Food heaven, definitely.

:07:41.:07:48.

It is ing. Faith from Wiltshire, what is your question for us? I am

:07:48.:08:02.

doing a croque enbouche. You should have started this about

:08:02.:08:06.

half an hour. Fay, if I were you, I would go out!

:08:06.:08:14.

The secret is the sugar, a medium heat, make sure it is dissolved. Put

:08:14.:08:20.

the pan in cold water. Then back on and off the heat when you dip the

:08:20.:08:30.

choux buns in. You have to remember to stop the raw sugar going into the

:08:30.:08:36.

caramelised sugar. That is braf. What dish would you like to see,

:08:37.:08:43.

food heaven or food hell? Heaven, there you go.

:08:43.:08:46.

Gennaro is sitting on the leaderboard. I still think that this

:08:46.:08:51.

was fixed. Angela Hartnett was here a couple of weeks ago, she is partly

:08:51.:08:56.

Italian. I think she conned us. Claude, who would you like to beat?

:08:56.:09:01.

You are looking at Sat Bains there? I was but there are big names in the

:09:01.:09:08.

bin! Well, the usual rules apply, are you ready? Three, two, one, go!

:09:08.:09:39.

Wow! Don't applaud that! That is lovely.

:09:39.:09:45.

With are having a great time here. It is seasoned.

:09:45.:09:53.

It is, half of it is still there! Claude, have you been practising?

:09:53.:09:59.

No, I haven't. I promise.

:09:59.:10:01.

He's definitely been practising. Claude, you are not on the board,

:10:01.:10:07.

currently. Have a heart, James. You are on the board.

:10:07.:10:16.

Really? Did you beat Sat? You did it in 20... Look at his face, 20.2. 64.

:10:16.:10:28.

That just puts you out. Jason? Yes... You did it 22. 96. That was

:10:28.:10:48.

the last record. You did it in 20. 72 but it can't go anywhere, half of

:10:48.:10:55.

it is on the table top! Right, will Denise get her idea of food heaven,

:10:55.:11:03.

the Madagascan prawns? Or her food hell, the roast grouse.

:11:03.:11:10.

Or -- we will have to wait and see. Now, Simon Hopkinson is cooking off

:11:10.:11:12.

with a If what I need looks good,

:11:12.:11:35.

I'll buy it. You know, these days, supermarkets

:11:35.:11:41.

offer really good ingredients. More often than not,

:11:42.:11:43.

it's the cooking that counts. A simple aubergine, for example,

:11:43.:11:46.

can become a star. and it's now become one of

:11:46.:11:50.

my most favourite things to make. This really special dish is pretty

:11:50.:11:56.

straightforward and yet so tasty. Perfect for a nice little lunch

:11:56.:11:58.

or supper. This Greek way with aubergines

:11:58.:12:00.

is astonishingly good. is to give it a little cut

:12:00.:12:06.

around the top. Now, make a simple dressing

:12:06.:12:09.

of chopped garlic and parsley. T

:12:10.:12:51.

produce this extraordinary odour. Olive oil. It needs to be

:12:51.:12:58.

an oily dish I love doing this.

:12:58.:13:00.

It's a very pleasant occupation. Although I cook aubergines

:13:00.:13:13.

in many ways, I don't want the skin

:13:13.:13:15.

in this recipe. I like this dish to be quite oily,

:13:15.:13:25.

as you can see. The wonderfully cool

:13:25.:13:38.

and salty feta cheese marries so well with the warm flesh

:13:38.:13:47.

of the aubergine. And a bit of sunshine

:13:47.:13:50.

and a bit of sand around my feet. It's a great joy to eat.

:13:50.:13:55.

Fantastically creamy and juicy. I love the hot and cold contrast

:13:55.:14:09.

of the feta and the aubergine. Cook this once and you'll cook it

:14:09.:14:15.

again and again. Hi. Some steak, please.

:14:15.:14:17.

A nice bit of marbled sirloin. Thanks very much. Thank you, Simon.

:14:17.:14:32.

Have a good day. Take care. You too. So many of us order steak

:14:32.:15:08.

in a restaurant. So many of us order steak

:15:08.:15:10.

in a restaurant. I like mine not to chunky,

:15:10.:15:37.

not too thin. My old dad had a fantastic little,

:15:37.:15:43.

erm... For perfectly crisp chips,

:15:43.:15:46.

wash out all the starch and do this

:15:46.:15:48.

until the water runs clear. The best chips

:15:48.:15:49.

need to be fried twice. The most important point

:15:49.:15:52.

is they don't colour at all. They do fry, but they

:15:52.:15:54.

also cook right through. So the ideal chip is one that is

:15:54.:15:57.

and then really crisp and golden on the outside.

:15:57.:16:00.

I mean, we all know that, but this way gets them really good.

:16:00.:16:10.

And you need to just cut through the sinew underneath,

:16:10.:16:19.

cos it can buckle the steak, if you like.

:16:19.:16:21.

It'll do that while it's on the grill,

:16:21.:16:23.

and we want it to stay as flat as possible. A little oil. Pepper.

:16:23.:16:26.

Add fine salt here, as it sticks to the meat better than coarse salt.

:16:26.:16:31.

Pay attention, as these are the secrets to cooking a perfect steak.

:16:31.:16:36.

You need a really hot griddle, or hot heavy pan,

:16:36.:16:40.

and always start the steak fat side down.

:16:40.:16:43.

We want the molten fat to run out of the side of the steak.

:16:43.:16:48.

It'll run down these grooves and lubricate the grill

:16:48.:16:51.

with its own fat, which is... Can only be a good thing.

:16:51.:16:55.

Once the fat is seeping out, then lay the steak flat.

:16:55.:17:02.

A thick steak like this needs a couple of minutes on each side.

:17:02.:17:20.

Now, that, to me, is just about perfect.

:17:20.:17:33.

The final - and essential - thing for me

:17:33.:17:37.

is to rest the steak for a few minutes before eating,

:17:37.:17:39.

giving the meat a chance to relax and become even more tender.

:17:39.:17:44.

Now, fry the chips for the second time.

:17:44.:17:46.

Turn the fryer to its highest temperature.

:17:46.:17:50.

W this time round.

:17:50.:17:58.

This is what gives you that fantastic crunchy chip.

:17:58.:18:02.

Good old shake. Chips aren't chips without a sprinkle of salt.

:18:02.:18:10.

It's rare but it's not medium rare and, actually,

:18:10.:18:27.

that's how I like it. It's just spot-on.

:18:27.:18:30.

There is more from Simon on neck week's show. Now, that food heaven

:18:30.:18:56.

looks lovely. It does look lovely.

:18:56.:19:00.

Or, there could be the lonely grouse with the lovely wild mushroom,

:19:00.:19:07.

fondant potato, a classic thing. Did you say yum, yum? Well, that is

:19:07.:19:13.

not what you are going to get. Even these guys wanted the prawns.

:19:13.:19:19.

Goodbye! So, lose this out of the way.

:19:19.:19:23.

Let's get the sauce with the prawns ready. It will take about three

:19:23.:19:27.

minutes to cook under the grill. So get the onions finally chopped and

:19:27.:19:32.

get these started. Grab us some olive oil.

:19:32.:19:39.

Any one? The darker of the bottles. This one.

:19:39.:19:43.

Yes! That's the one. Put a couple of tablespoons in there.

:19:43.:19:49.

In with goe with the -- in we go with the onions and we start to

:19:49.:19:54.

colour these a little. Now, if I can get you guys to prepare the mango.

:19:54.:19:59.

Claude, can you do the prawns. There are two done. I have opened them

:19:59.:20:04.

down the back. Just open them all out so we can eat

:20:04.:20:09.

the entire lot. Then we use the spices. We have

:20:09.:20:15.

cumin, coriander, some cinnamon. I will toast these off in a dry pan.

:20:15.:20:24.

They don't take long. If you toast them off, we have the

:20:24.:20:31.

spice blender, but colour the onions.

:20:31.:20:34.

So, that is toasted nicely in the dry pan. That goes in there. You can

:20:34.:20:40.

do this bit. Just push.

:20:40.:20:44.

Keep your hand on that. That's it. About 20 seconds.

:20:44.:20:52.

We have garlic. We have chilli going on here.

:20:52.:21:04.

If you can finally chop coriander as well and de-seed this chilli. Take

:21:04.:21:10.

the seeds out and finally chop that. Is that right, James? Maybe a little

:21:10.:21:19.

more. You want to get it nice and fine. You can use the powdered ones

:21:19.:21:25.

but there is more flavour in this, toasting them off beforehand. There

:21:25.:21:29.

is the spice blend. So a little bit of colour on the

:21:29.:21:35.

onions. In with the garlic. Don't put it in too early or it will burn.

:21:35.:21:54.

Then add the spices. Then mix that together. Also add a little bit of

:21:54.:21:57.

mustard seeds. And this is tamarind. together. Also add a little bit of

:21:57.:22:02.

I have some in the store cupboard. I have not done much with it.

:22:02.:22:04.

It is either a piece or a seed. have not done much with it.

:22:04.:22:12.

A lot have the seeds. You can soak it.

:22:12.:22:16.

It comes in packs with the piece. That is delicious.

:22:16.:22:20.

So this is the coconut going in. We mix this into a simple sauce for

:22:20.:22:24.

this one. It smells incredible.

:22:24.:22:41.

A tiny touch of coriander. Some of the Chile -- chilli. In with the

:22:41.:22:47.

coriander and then grap a tray with the prawns. When you are buying

:22:47.:22:54.

prawns by them by number. If you buy twos, fives, ten, it is dictated by

:22:54.:23:04.

the size of the kilo. Size fives you get five per kilo, size is 12s you

:23:04.:23:14.

get the smaller one. We open them out, then you can clean them and

:23:14.:23:24.

they can grill quickly. A bit of salt and pepper in the sauce. You

:23:24.:23:30.

can sit the prawns in the marinade. Are you spooning it on? Just over

:23:30.:23:37.

the top like that. Get it all inside. We use this bit for the

:23:37.:23:42.

moment. Then we can finish the sauce off while these are under the grill.

:23:42.:23:51.

Salt and pepper and under the grill. A hot grill for about three minutes.

:23:51.:23:59.

Really hot grill. Just let them do the work. So with three kids.

:23:59.:24:04.

Christmas around the corner, a busy time for you? It is, but what I like

:24:04.:24:11.

it is a real family time. In this busy time of the life that we lead

:24:11.:24:12.

it is all about finding the precious busy time of the life that we lead

:24:13.:24:17.

moments with the family. We tend to find it is around the dinner table.

:24:17.:24:23.

So I will get them stuck in, cooking something.

:24:23.:24:26.

I think it is a great idea. We have had a few chefs that have food back

:24:26.:24:31.

on the curriculum. So anything you are doing or the chefs are, is an

:24:31.:24:36.

added bonus, really? I think that children, they really enjoy food.

:24:36.:24:40.

They love to eat it makes this emhappy. If you can make it a bit

:24:40.:24:45.

magical, put adventure into the male times, it is nightser for the

:24:45.:24:50.

family. When you travel it make it is easier. They are all getting

:24:50.:24:55.

stuck in. They are not hesitant to try different things.

:24:55.:25:01.

It is obviously good growing up in Claude's house, ceps and pancakes.

:25:01.:25:07.

But Claude was saying the same. Your dear, getting her involved in the

:25:07.:25:13.

cooking process. Helps them to develop their eating.

:25:13.:25:20.

Your daughter is how old? She is eight. She is selling me the

:25:20.:25:26.

produce, growing her own food, she is charging me for it. What I love

:25:26.:25:33.

are the seven day terms. When I say it is not great, she says I can't be

:25:33.:25:38.

that rude. She sent a bean in the post? One.

:25:38.:25:46.

How much? £5. She asked for a cheque with her name on it. A proper

:25:46.:25:51.

business girl! I like her style! So a little bit of salt in here. A

:25:51.:25:55.

touch of black pepper. That is fresh coconut? Yes. And that

:25:55.:26:05.

little bit of lime. Or a touch of mint.

:26:05.:26:08.

A little more chilli and we have the salad. There is mango.

:26:08.:26:15.

Some mint, spinach. Dressing made with olive oil, salt and lime.

:26:15.:26:22.

It does sound better in French. And a lot of love.

:26:22.:26:31.

He is not really from France. He is from Watford! You can do this with

:26:31.:26:35.

any seafood. Lob store, anything. Scallops but

:26:35.:26:39.

this is light and simple. It is quick. That is what I love. It

:26:39.:26:48.

does not take any time at all -- lob store.

:26:48.:26:57.

-- lobster. There, the hot grill and just look

:26:57.:27:03.

at these... Wow, indeed! They are like baby lobsters? Yes, fantastic.

:27:03.:27:15.

When I went to Singapore and Hong Kong they have some unusual-looking

:27:15.:27:21.

fish, it is a cross between a shrimp and a lobster? It is a montha

:27:21.:27:25.

shrimp. That is what they are. Some weird

:27:25.:27:31.

stuff swimming around the fish tank over there.

:27:31.:27:34.

If it has eyes and leg it is is on the plate over there. Oh, yeah.

:27:35.:27:44.

Now we flip these off as they are. You have the coconut in there.

:27:44.:27:47.

Wow. And you could have had the grouse!

:27:47.:27:53.

You could have had horseradish over the top! There are your delicious

:27:53.:28:00.

prawns. You get to dive into these. Amazing.

:28:00.:28:04.

Well, best of luck with the new ventures.

:28:04.:28:06.

Thank you very much. Hopefully that is a little bit of

:28:06.:28:09.

heaven. It does look like heaven, I'm sure

:28:09.:28:14.

it will taste like a bit of heaven. Dive in. To go with this, Olly has

:28:14.:28:20.

chosen Tesco Finest, Swartland Chenin Blanc 2012.

:28:20.:28:24.

It is £5799. What do you think of the prawn meat?

:28:24.:28:30.

You know what? , think you could be French! I like that! Fresh coconut.

:28:31.:28:37.

That is the key. Don't use the desiccated coconut. It must be fresh

:28:37.:28:40.

over the top. This is fantastic.

:28:40.:28:45.

Well, dive into that. Good luck with the next restaurant opening, Jason.

:28:45.:28:50.

And Claude, best of luck with the pub. I love this show. I am left

:28:50.:28:56.

with the bottle of wine! Well that's all from us today on Saturday

:28:56.:28:59.

Kitchen Live. Thanks to Claude Bosi, Jason Atherton and DeniseLewis.

:28:59.:29:02.

Cheers to Olly Smith for the wine choices! All of today's recipes are

:29:02.:29:05.

on the website. Go to: bbc.co.uk/saturdaykitchen. You can

:29:05.:29:07.

enjoy more great recipes tomorrow morning over on BBC2 in our Best

:29:07.:29:10.

Bites programme. In the meantime, have a great day and enjoy your

:29:11.:29:13.

weekend! Bye!

:29:13.:29:13.

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