:00:00. > :00:00.Put your Christmas shopping on hold and enjoy 90 minutes
:00:07. > :00:09.of mouth-watering recipes from some of the world's best chefs.
:00:10. > :00:39.I am joined by two titans of the food world today.
:00:40. > :00:42.First, the king of seafood and the man single handedly
:00:43. > :00:46.responsible for a large proportion of Cornwall's tourist trade!
:00:47. > :00:55.Next to him is the man who has taken a break from running award-winning
:00:56. > :00:57.restaurants to concentrate on his books and presenting
:00:58. > :00:59.a certain TV show called MasterChef or something like that!
:01:00. > :01:00.It's the equally brilliant, John Torode.
:01:01. > :01:14.Rick Stein, you are firing first, there is a piece of fish. What are
:01:15. > :01:18.you doing? John Dory alla carlina from Venice, very simple and
:01:19. > :01:26.delicious. Tomato sauce with gherkins, Worcestershire sauce and
:01:27. > :01:33.capers. Sparky little flavours. And we will make a stock from the bones.
:01:34. > :01:38.A beautiful fish dock. It is not officially you, John, what is it? It
:01:39. > :01:43.is Sunday roast, Christmas is coming, slow roast belly pork, four,
:01:44. > :01:48.five hours of roasting your pork and some parsnip puree, roast parsnips
:01:49. > :01:56.and salsa verde. But it is spiced up? Lots of smoked paprika, you rub
:01:57. > :02:02.it all over and the fat melts and it is delicious and serves about ten
:02:03. > :02:07.people. Two in my house. Also, there is more great food in the archive as
:02:08. > :02:12.well. As well as being with us in the studio, we get the usual classic
:02:13. > :02:17.film from Mr Rick Stein and the back catalogue, a load of vintage recipes
:02:18. > :02:24.from the Hairy Bikers, Lorraine Pascal and Nigel Slater. Rick and
:02:25. > :02:28.John may have travelled the food with their adventures, but Alec
:02:29. > :02:36.yesterday makes their efforts seem tame by comparison. He has
:02:37. > :02:39.He's crossed the Atlantic, circumnavigated the UK on a jet ski,
:02:40. > :02:42.climbed Everest and even held a dinner party underneath a hot air
:02:43. > :02:44.Welcome to Saturday kitchen, Bear Grylls.
:02:45. > :02:51.good to have you on the show. You have done all of this, but what is
:02:52. > :02:57.sure cooking ability like? It is poor. You say that! First of all,
:02:58. > :03:02.congratulations, you have another book out, this is not about recipes,
:03:03. > :03:07.it is about you are what you eat. I will be the first person to have a
:03:08. > :03:09.cookbook add who admits he is a terrible cook, but I am
:03:10. > :03:15.enthusiastic. It has been a life journey of trying to make healthy
:03:16. > :03:18.food taste delicious. Because a lot of it can be pigeonholed into
:03:19. > :03:21.something that doesn't taste very nice, but this gives you an insight
:03:22. > :03:28.into why we should eat certain things and it is a simplified
:03:29. > :03:33.version. It is, it is motivation. I grew up eating classic, British, not
:03:34. > :03:37.very good food, white bread, white pasta, tinned food and processed
:03:38. > :03:41.stuff and if my mum is watching, sorry. There is more education hour.
:03:42. > :03:46.Then I joined the Army and the food was bulk and unhealthy and my dad
:03:47. > :03:51.died of heart disease quite young and it sent me on this journey to
:03:52. > :03:55.work out how to eat healthily, but then healthy food tasted terrible
:03:56. > :04:00.because it was boring and bland and I said, OK, I need to be fit for my
:04:01. > :04:02.work, lean and strong, how can I make healthy food taste delicious
:04:03. > :04:07.and that is why we have done this book. You say at the top of it, you
:04:08. > :04:14.feel better now than you did when you were in your 20s. I do, for
:04:15. > :04:18.sure, and I think I look fitter and stronger, but it is just education
:04:19. > :04:22.today and I wish at school, somebody had taught me why all of the process
:04:23. > :04:27.and white bread pasta and dairy isn't so great for you and actually
:04:28. > :04:32.how you can eat healthy. There weren't classes in that and a lot of
:04:33. > :04:36.it, I have learned by getting things wrong and spending times with top
:04:37. > :04:42.nutritionists and I do consider it part of my work. We will see more
:04:43. > :04:48.later on. At the end of the programme, we can cook food heaven
:04:49. > :04:55.or food hell for Bear. So, food heaven, what would it be? I like
:04:56. > :04:58.wild food, game and fish. I think really well cooked salmon, really
:04:59. > :05:05.good quality Salmon, it doesn't get better than that. I won't be doing
:05:06. > :05:10.it, Rick will. That will be an honour in itself, I'm a big fan and
:05:11. > :05:14.a man who truly knows his fish. What about the dreaded food hell? They
:05:15. > :05:24.could be a massive list. I have had a lot of wild food hell, things like
:05:25. > :05:29.there who, makes, scorpions -- snakes, scorpions, the worst was
:05:30. > :05:33.goat testicles. I ate it and then threw up and caught the vomit and
:05:34. > :05:43.had to swallow both again. So try and beat me in food hell! But
:05:44. > :05:49.probably, my normal food hell, now, is the unhealthy empty calorie bad
:05:50. > :05:56.food, like white bread and that. OK salmon or white bread, thank
:05:57. > :06:00.goodness. Fourth food heaven, it will be quite simple.
:06:01. > :06:03.The fish is simply pan fried then served with chargrilled cauliflower
:06:04. > :06:05.and courgettes, which I add to quinoa along with tomato,
:06:06. > :06:08.It's finished with an unusual ginger sauce.
:06:09. > :06:12.See, that is heaven. It is quite early in the morning!
:06:13. > :06:16.Or Bear could be having food hell, white bread and one of my favourite
:06:17. > :06:20.I'll butter the bread then cover it all with a white chocolate infused
:06:21. > :06:23.vanilla custard then bake it on a low heat.
:06:24. > :06:25.It's served warm with a single malt ice cream and a honeycomb
:06:26. > :06:36.I mean, that is unhealthy, but it doesn't sound like hell. My kids
:06:37. > :06:39.will be watching, saying, what are you on about question mark that is
:06:40. > :06:41.amazing! You will have to wait until the end of the show to find out
:06:42. > :06:43.which one Bear will be getting. If you'd like the chance to ask
:06:44. > :06:46.either of our chefs a question today,
:06:47. > :06:47.then call 0330 123 1410. A few of you will be able to put
:06:48. > :06:51.a question to us, live, And if I do get to speak to you,
:06:52. > :06:55.I'll be asking if you want Bear to face either food
:06:56. > :06:57.heaven or food hell. You can also send us your questions
:06:58. > :07:00.through social media by using our hashtag
:07:01. > :07:08.#Saturdaykitchen. Are you hungry? Yes. It is coming in
:07:09. > :07:12.about eight minutes, we have fish on the menu from this man, Mr Rick
:07:13. > :07:20.Stein. John Dory, what are we going to do? I will filleted first. Can
:07:21. > :07:26.you make a tomato sauce? I can, with lots of garlic? Yes, lots of garlic.
:07:27. > :07:34.This is a John Dory, I don't know if you can see the thumbprint. It
:07:35. > :07:39.refers to this idea that St Peter put his thumbprint on a John Dory
:07:40. > :07:44.which I find a little hard to believe, but I like a good story. I
:07:45. > :07:50.read about John Dory and the reason they have the thumbprint is it looks
:07:51. > :07:54.like the evil eye and it is a way of deterring predators, like sharks,
:07:55. > :07:59.from eating them, but they are predators themselves. They have a
:08:00. > :08:05.huge mouth. It extends right down like that when they want to eat
:08:06. > :08:10.something. It is those prickly bits that will scare people. Fortunately,
:08:11. > :08:18.we are taking them off, I was keen to try and fill it it without those,
:08:19. > :08:26.but you are right, it is an easy fish to fillet and it doesn't have
:08:27. > :08:32.any bones in it, but it is around fish, and the reason it looks so
:08:33. > :08:39.that is is because the predator can't see it coming. You had a busy
:08:40. > :08:46.week recently, just finished their Christmas Festival. Did you enjoy
:08:47. > :08:52.it? It was fantastic what a busy? Really busy. Where do I get rid of
:08:53. > :08:57.that? I should put it in a stock. You are making what the Italians
:08:58. > :09:01.make with all of their autumn tomatoes, cut it down with garlic
:09:02. > :09:06.and spend hours cooking it and they say the longer you take to cook it,
:09:07. > :09:12.the better. Lots of garlic, olive oil and tomato. That is it, that is
:09:13. > :09:17.the best tomato sauce, you can put it straight on pasta. Where is the
:09:18. > :09:22.olive oil? I am just going to briefly season the John Dory. As
:09:23. > :09:28.well as the Christmas Festival in Padstow, you have just opened a new
:09:29. > :09:31.restaurant. Yes, in sandbanks. It is interesting, actually, I didn't know
:09:32. > :09:35.if it was going to be busy, but it is busy. We have all of these
:09:36. > :09:40.footballers and managers and things coming and I was talking to Graeme
:09:41. > :09:47.Souness at the opening party, as you do, and very nice guy, and actually,
:09:48. > :09:51.his wife, who is very lovely, said, "I hope you are going to dim the
:09:52. > :09:58.lights later, it is not good for ladies, this light." And I said, of
:09:59. > :10:04.course. Now, why have you floured it? You don't have to, but I brought
:10:05. > :10:15.this recipe from Istanbul and this is how they do it. Is that your
:10:16. > :10:24.book? Have you got a new book called Going To Istanbul? Is that why this
:10:25. > :10:35.is from Venice? Yes, I have, you are nice, John. So where is this from in
:10:36. > :10:39.Venice? It is from The Island of Torcello, it is beautiful and a
:10:40. > :10:45.lovely place to go with someone you love dearly, like my wife, who had
:10:46. > :10:49.no idea how romantic Venice was. It is like seeing the Taj Mahal,
:10:50. > :10:54.Venice, don't you think? I know it is full of tourists, but it is such
:10:55. > :11:01.a complete stunner when you get there and Torcello is a must, if you
:11:02. > :11:07.feel... Go there and spend a lot of time in the church, which is a must,
:11:08. > :11:13.and then you repair to lunch and have a dish like this and maybe a
:11:14. > :11:25.bottle... Just one bottle of really good keynote Riccio. -- really good
:11:26. > :11:30.pinot grigio. What inspires you? Is it your travels? I like to go to
:11:31. > :11:35.places where people still cook for their families. I am not knocking
:11:36. > :11:38.our country but there are too many people that do not get together for
:11:39. > :11:42.regular family meals and that is what is really good about places
:11:43. > :11:48.like Greece, Turkey, you can still get hold of grandma's recipes that
:11:49. > :11:51.things, you know? I am not trying to ram it down people's throats, but
:11:52. > :11:56.there is a tremendous therapy in sharing food together and I think it
:11:57. > :12:02.is something that we lose at our peril. If you would like to put your
:12:03. > :12:06.questions to either of our chefs today, you can call us on this
:12:07. > :12:13.number. I have cooked the John Dory, it is as quick as that. I was
:12:14. > :12:16.thinking, if you went to one of the old-fashioned restaurants in the
:12:17. > :12:25.1970s where the head waiter came up with a trolley and did things like
:12:26. > :12:31.crepe Suzette... You can explain what this stock is. Thank you,
:12:32. > :12:36.James. Basically, it is my fish stock and I am using John Dory
:12:37. > :12:41.bones, but I chop up a lot of root vegetables, onions, fennel, carrot,
:12:42. > :12:46.put in some mushrooms as well and then I put it in water, bring it to
:12:47. > :12:49.the boil and cook it for 20 or 30 minutes and get all of the stuff out
:12:50. > :12:53.of the vegetables and then I add the fish bones and cook it for another
:12:54. > :12:58.20 minutes, and the reason I do that, if you only cook it for 20
:12:59. > :13:06.minutes... Am I talking too much? If you cook fish bones for too long,
:13:07. > :13:13.they taste gummy. Is that recipe in your new book, Rick? Of course it
:13:14. > :13:19.is, John! And it is on in a number of our restaurants. I have just
:13:20. > :13:21.added some of the source. I have forgotten the Worcester sauce, how
:13:22. > :13:28.typical. I have also forgotten the lemon on the John Dory. Now, I do
:13:29. > :13:34.want to spend some time reducing this, with a bit of salt. This is
:13:35. > :13:39.the key, you have to bring it down. People often send me up, friends of
:13:40. > :13:47.mine say "Reduce, reduce, reduce", but it really matters... That is
:13:48. > :13:52.good. I'll get you another spoon, just tasted. Do you want the
:13:53. > :13:56.parsley? I am going to put that on right at the last minute. What could
:13:57. > :14:05.be easier than that? Those capers work. I am not sure if that is
:14:06. > :14:12.praise or not, James. Could you freeze that? You could, but making
:14:13. > :14:17.it at the last minute is what it is all about. Let me move that out of
:14:18. > :14:23.the way. Thank you, you know I drop stuff, I'm a bit clumsy. Do you want
:14:24. > :14:29.to spoon instead of a ladle? No, it is all right. The key to this is,
:14:30. > :14:32.you make the sauce, and it can go on so many different things. I love the
:14:33. > :14:37.way the Italians do that, they will make that in the autumn and keep it.
:14:38. > :14:41.If you reduce it, freeze it, it is so much better than the stuff you
:14:42. > :14:49.buy in tins. Give us the name of the dish. John Dory alla carlina, she
:14:50. > :14:51.was a member of the family who owned the restaurant and gave me the dish.
:14:52. > :15:05.Cooked in seven and a half minutes. Has a seat over here. This is the
:15:06. > :15:07.important bit. It is amazing how you do that so quickly, that probably is
:15:08. > :15:16.life, isn't it? It is weird. The best cooks cooked superfast.
:15:17. > :15:22.Everything else in life, you are meant to take hours. That was
:15:23. > :15:27.literally seven minutes. Done. The Italians do that really well. Why
:15:28. > :15:32.complicate things? That is behind their philosophy. People cook fish
:15:33. > :15:39.for such a long time and that is perfectly cooked it. In the pan for
:15:40. > :15:44.two minutes. People say to me, number one tip, don't overcook it.
:15:45. > :15:49.It starts to taste boring. I shan't mention how long your pork is cooked
:15:50. > :15:51.for! Five hours! It is not a fish, buddy.
:15:52. > :15:53.Right, let's get some wine to go with this.
:15:54. > :15:56.Our wine expert Susie Barrie has been in Berkshire this week.
:15:57. > :16:03.So let's see what she's chosen to go with Rick's fantastic fish.
:16:04. > :16:10.This week, I've come for a winter really wonder in Windsor. Before I
:16:11. > :16:12.go and choose my wine, I am sure I can squeeze in a little bit of
:16:13. > :16:40.Christmas shopping. Rick's John Dory is beautifully
:16:41. > :16:45.simple and luckily for me, it is also incredibly friendly with wine.
:16:46. > :16:50.Fish, tomato source and capers, white wine territory. I am looking
:16:51. > :16:59.for something fresh, crisp and not too full bodied. Isn't something you
:17:00. > :17:06.hear very often but it is the salty edge dial that suits this kind of
:17:07. > :17:09.recipe, Muscadet. But when I tried his dish, there was one wine that
:17:10. > :17:16.was even better, a seamless match. That was the Finest Albarino front
:17:17. > :17:20.LEC in north-west Spain. Although the inspiration comes from the north
:17:21. > :17:25.of Italy, where it is served with a crisp glass of pinot grigio comedy
:17:26. > :17:30.can easily come from France or northern Spain. Which is why a wind
:17:31. > :17:33.like this work so well -- pinot grigio, it can. -- a wine. Really
:17:34. > :17:44.fresh. When you taste it, there is a lovely
:17:45. > :17:49.peachy flavour that offsets the capers. The fresh acidity of this
:17:50. > :17:53.wine matches the tomato and acts like a squeeze of lemon over the
:17:54. > :17:57.dish. Most importantly, this wine isn't too heavy for the delicate
:17:58. > :18:05.flavour of the fish. Rick, we have John Dory and Albarino, a match made
:18:06. > :18:08.in heaven and I hope you agree. Cheers.
:18:09. > :18:23.What do you reckon? Absolutely right, very common fish in northern
:18:24. > :18:29.Spain. Galicia full is to I love the show but in the background. You have
:18:30. > :18:32.a great life. Drinking wine at 10am. It started about 6:30am. I am not
:18:33. > :18:35.reading this, you should read this. Coming up, John has a great
:18:36. > :18:37.alternative to Turkey Remind us what it is again
:18:38. > :18:48.and how you're serving it? We should all do it other's links. I
:18:49. > :18:49.will do a five hour roast piece of pork with salsa Verdi and pasta
:18:50. > :18:51.pureeing. And don't forget you could ask
:18:52. > :18:54.either of our chefs a question Or you can tweet questions to us
:18:55. > :19:11.using the hashtag #SaturdayKitchen. Right let's get another couple
:19:12. > :19:14.of recipes from Rick but this time they're from the BBC
:19:15. > :19:16.food film library. It was the lamb and aubergine and
:19:17. > :19:43.the bacalao. You will enjoy this! Rioja may be
:19:44. > :19:50.one of Spain's smallest regions but I discovered an abundance of riches.
:19:51. > :19:55.Apart from its wine growers a mother and son team are making a real name
:19:56. > :20:00.for itself in a small town on the foothills of the San Lorenzo
:20:01. > :20:04.Mountains. Maria Sanchez Garcia and her son, Francis, have transformed
:20:05. > :20:08.an old coaching house that once served as an overnight stop for
:20:09. > :20:17.carriages into a national success but my real interest was in the
:20:18. > :20:25.traditional Riojan bacalao dish. I will definitely do this over the
:20:26. > :20:28.holidays. She arranges salt cod, bacalao, into a wide pan having
:20:29. > :20:33.priests over them and change the water on a couple of occasions. But
:20:34. > :20:37.that the colour of these red coats worn peppers. They are dried in the
:20:38. > :20:45.heat of the late September sun in towns over all over -- Rioja. She
:20:46. > :20:51.poaches the cod 45-6 minutes and Francis helps to drain off the like,
:20:52. > :20:56.making sure to keep some of it back to add more consistency to the
:20:57. > :21:02.sauce. This rich sauce had already been preprepared in the food
:21:03. > :21:04.processor. The red peppers were previously roasted before being
:21:05. > :21:20.added to garlic, and garlic sauce. The striking scarlet of this dish is
:21:21. > :21:25.Rioja on a plate. The term alla Riojacana refers to their famous red
:21:26. > :21:30.peppers, not the wine. It is great to see mother and son treating this
:21:31. > :21:34.experience as a way to improve their future dishes. I like to do it
:21:35. > :21:41.regularly with my son Jack in Padstow. Her final verdict is that
:21:42. > :21:50.it needs more salt. But for Francis it's a winner. Family gatherings in
:21:51. > :21:55.Spain are sacrosanct and mothers take centre stage by preparing a
:21:56. > :22:04.real treat. This salt cod dish would make an impressive addition to any
:22:05. > :22:10.Christmas menu. Bacalao Riojana? Almost like fresh, very moist and
:22:11. > :22:15.juicy. The sauce is so vibrant, the peppers in it are Spanish. Spanish
:22:16. > :22:18.and peppers are synonymous, probably because of the South American
:22:19. > :22:22.connection but they are so important, they know how to cook
:22:23. > :22:30.them so well. Look at that plate, it is the colours of Spain to me.
:22:31. > :22:40.Thoroughly enjoying it, I must say. Bueno para manana. Better tomorrow?
:22:41. > :22:49.I will be back! LAN manager probably made more of an impression on me
:22:50. > :22:54.than any other region. -- La Mancha. The windmills at inescapable and
:22:55. > :23:03.they are modernised through its local hero, Don Quijote.
:23:04. > :23:17.These fields belonged to Vicente Malagon. The aubergines come from
:23:18. > :23:24.the people. About 1000 years ago, they bring with them their
:23:25. > :23:28.aubergines from India. What else goes in the aubergine, what
:23:29. > :23:37.flavours? Paprika, garlic, olive oil, vinegar. We put a small piece
:23:38. > :23:41.of red pepper into the plant, the aubergine. And then we close the
:23:42. > :23:48.aubergine with a small stick of phenol. Use Kuwait with a stick of
:23:49. > :23:57.fennel, the wild -- new stick it. Yes. -- you stick it. You get a
:23:58. > :24:04.flavour of... The flavours and our country. La Mancha four. They grow
:24:05. > :24:10.so many of these little aubergines that the only option for preserving
:24:11. > :24:14.them is killing them. Thinking aubergines, I came up with a recipe
:24:15. > :24:19.that encapsulates the produce of the land as well as paying homage, the
:24:20. > :24:27.undeniable influence of the Arabs. This dish in English is called lambs
:24:28. > :24:35.stuffed aubergines with Moorish spices and Manchester cheese.
:24:36. > :24:38.Obviously it is a Moorish dish. -- manchego cheese. By drizzle olive
:24:39. > :24:43.oil over it and they get in the oven and it will be much easier to take
:24:44. > :24:50.out the flesh. -- I drizzle olive oil over it and stick it. This goes
:24:51. > :24:56.in the oven for 30 minutes, 200 Celsius, gas mark six. I am
:24:57. > :25:00.preparing a large red pepper to fry off in some olive oil. In the
:25:01. > :25:11.finished dish, these peppers stand out like red duels -- jewels. Once
:25:12. > :25:19.they soften I add chopped onions and garlic. Next, the Minster lamb,
:25:20. > :25:25.reminiscent of so many Arab dishes. I had cumin, I crush it in a pestle
:25:26. > :25:29.and mortar so the full force of their flavour can begin infusing the
:25:30. > :25:36.lamb. No Spanish dish is never complete without pimenton, come
:25:37. > :25:38.demented with cinnamon, nutmeg and a fiery kick from crushed dried
:25:39. > :25:52.chilies. Finally some salt. I've made up a tomato source with
:25:53. > :25:59.onions, garlic and pepper. A jar of passata would be almost as good.
:26:00. > :26:05.There goes the tomato sauce. It is dry, I will loosen it up with white
:26:06. > :26:13.wine. Just enjoying cooking this so much, the smell of nutmeg and
:26:14. > :26:18.pimenton particularly. This combination of Spanish and Moorish.
:26:19. > :26:29.A la mode, it is the food I love to eat. That is beautiful. It is
:26:30. > :26:33.lovely. It is very very more-ish. I don't know if it is just me because
:26:34. > :26:37.I am so hungry because it is just before lunch but I think this could
:26:38. > :26:41.be among my top three favourite dishes of Spain. To finish off the
:26:42. > :26:44.filling, add the chopped aubergine to the spice to lamb and spoon it
:26:45. > :26:50.back into the baked aubergine shells. The final, essential
:26:51. > :26:56.ingredient that completes the dish, it even takes its name from the
:26:57. > :27:01.region it represents. Manchego cheese four. At the aubergines back
:27:02. > :27:05.in the oven for ten minutes to mount the cheese and finally they are
:27:06. > :27:10.ready to eat. I promise you this recipe will not disappoint.
:27:11. > :27:13.That aubergine dish would make a great Christmas starter don't
:27:14. > :27:19.With the big day not far off I thought I'd show you another
:27:20. > :27:22.alternative starter you could serve to your guests either on Christmas
:27:23. > :27:24.day or at any party over the festive period.
:27:25. > :27:27.You can prepare this in advance. A wonderful, quick soup.
:27:28. > :27:29.It's a soup with butternut squash and mussels.
:27:30. > :27:43.Diced butternut squash. News pumpkin if you want. Roughly chop shallot,
:27:44. > :27:52.we want it to cook in real-time. Take the show lots Mac -- the
:27:53. > :27:58.shallots.... You will cook it in eight minutes? Thank you, chef.
:27:59. > :28:03.Stock, vegetable stock. You can buy it or make it. We will bring it to
:28:04. > :28:07.the boil, cook it with a bit of fresh thyme. That is partly your
:28:08. > :28:15.soup done. Where do you get your zest for life? I do my job because
:28:16. > :28:20.it is the only thing I am good at is the honest answer. I love it. It
:28:21. > :28:24.must have come from your parents? My dad was a commando and climber. He
:28:25. > :28:29.taught me to climb at a young age. It is the only thing I am good at is
:28:30. > :28:34.the honest answer. I love it, I feel lucky to have a job that involves
:28:35. > :28:38.finding trees, getting muddy. You did all different sort of stuff
:28:39. > :28:43.before that, Everest was a fantastic achievement. You broke your back
:28:44. > :28:45.when you were young, and climbing Everest straight after that,
:28:46. > :28:51.unbelievable achievement, it took you 90 days? It was a long
:28:52. > :28:57.expedition. Four climbers lost their lives, a hollow victory in many
:28:58. > :29:04.ways. Four soldiers at the time. Two of us reached the top. In many ways,
:29:05. > :29:08.it was the start of all of my staff. It is what opened the doors to my
:29:09. > :29:11.book and it opened the door to the TV stuff. We have had people who
:29:12. > :29:17.have done it before. The hardest bit is coming down. It is. The
:29:18. > :29:24.fatalities always happen on the way down, so often. Do you ever get a
:29:25. > :29:30.bit scared? Yeah. A lot of viewers will ask. People think you are
:29:31. > :29:34.fearless because I do this, but I get nervous every day. I get nervous
:29:35. > :29:40.doing this sort of stuff, I can't tell you how... How scared I get.
:29:41. > :29:45.How regularly scared I get. I still skydive a lot for my job but I broke
:29:46. > :29:50.my back in a freefall accident when I was with 21 SAS.
:29:51. > :29:55.When the door opens on the helicopter or the plane, I think,
:29:56. > :30:00.God, I can't believe I am still doing it. Is there anything you have
:30:01. > :30:04.done before and you think, that is the first and last time I am doing
:30:05. > :30:08.that? There are a few, I think experience is the sum of your near
:30:09. > :30:12.misses and I have had a lot of near misses over the years, learning
:30:13. > :30:17.about how to get things right and making smart decisions in the big
:30:18. > :30:21.moments, when you are charging around deserts, jungles, mountains,
:30:22. > :30:25.but it doesn't necessarily make life any easier. You become good in at
:30:26. > :30:30.rain, in an environment and that becomes your skill, like you with
:30:31. > :30:38.cooking -- eight rain. It is not the same, putting a bit of fresh thyme
:30:39. > :30:43.macro and bred in a pan. You have a book out, it is a book about health,
:30:44. > :30:48.nutrition, life. It is coming out in the New Year, help the start for the
:30:49. > :30:58.help the year, it is called Fuel The Live and it is about how to make
:30:59. > :31:01.healthy food culture delicious, so pieces, chocolate mousses, crumbles,
:31:02. > :31:06.flapjacks, all of the things we crave and think are bad for us, how
:31:07. > :31:10.can we do it ultra healthy? I said, I grew up with a lot of unhealthy
:31:11. > :31:16.eating and to learn how to do the stuff that we all love, to make
:31:17. > :31:22.healthy food delicious. It is not just recipes, it gives you an
:31:23. > :31:27.insight... Looking at it, it is for the younger generation as well,
:31:28. > :31:30.because you are a huge influence to them, chief scout since you are 34,
:31:31. > :31:36.you have do influence those kids as well. It is one of the first things
:31:37. > :31:39.I did when I took over as chief scout, there are 40 million Scouts
:31:40. > :31:44.around the world and I remember turning up on day one and there were
:31:45. > :31:48.5,000 Scouts all being handed out white bread sandwiches and I said,
:31:49. > :31:52.you can't give kids a bag of crisps and a white bread sandwich and
:31:53. > :31:56.expect them to be great on adventures, but kids want to eat
:31:57. > :32:00.stuff that tastes great as well. We have got three boys now and they
:32:01. > :32:04.just love healthy food and people come around and say, how are you
:32:05. > :32:09.getting your kids to eat this? And it is because it tastes so good. But
:32:10. > :32:14.that is a journey that is ongoing and people said, why don't you write
:32:15. > :32:22.them down as recipes Krish Locadia or a chocolate mousse healthy? It is
:32:23. > :32:29.no dairy, though we'd -- -- had you make a pizza or a chocolate mousse
:32:30. > :32:36.healthy? We use a lot of quinoa, stuff like that. What you have been
:32:37. > :32:40.doing recently, pulling in a list is all around the world and putting
:32:41. > :32:45.them in places they wouldn't normally be and the biggest of the
:32:46. > :32:52.lot, we are about to see it on TV, Obama? The White House said, why
:32:53. > :32:58.don't we take the president on an adventure into Alaska and it is what
:32:59. > :33:04.we did. The White House called you up? I thought it was a friend doing
:33:05. > :33:09.a spoof, but we have done a lot of these with the likes of Ben Stiller,
:33:10. > :33:14.Kate Hudson, Kate Winslet, and I always say, come on your own, we
:33:15. > :33:19.have a small team, no entourage and they love that vibe about it.
:33:20. > :33:23.Obviously, when you have Obama, it is a different ball game, we had
:33:24. > :33:28.about 50 Secret Service, for helicopters, snipers on all of the
:33:29. > :33:33.mountaintops. I am serious. But he was amazing and very honest, very
:33:34. > :33:36.humble, family centred, faith led, talking about his fears and
:33:37. > :33:40.struggles and all of the stuff you never really would imagine the
:33:41. > :33:45.president to talk about. It is always, what are you going to do
:33:46. > :33:49.about Syria... I think the wild is a great leveller, you go out somewhere
:33:50. > :33:54.with someone like that and at the end of the day, you are to men. My
:33:55. > :34:00.dad used to say, whoever you are, everyone puts their trousers on one
:34:01. > :34:05.leg at a time and it is true. Although I am determined to nail
:34:06. > :34:09.being able to do it with two, I think it is possible. But I was so
:34:10. > :34:12.nervous, sat on the river bank, about to meet the president but he
:34:13. > :34:19.was super cool and he said he was a big fan. Did you have a list of
:34:20. > :34:25.rules to follow? Well, I cooked for him. I found a salmon that had been
:34:26. > :34:30.half eaten on the river bank, it was half gnawed and covered in blood and
:34:31. > :34:34.guts and he has a taster and the taster said, he never eat or drinks
:34:35. > :34:38.anything on camera. If you want to give him salmon, they said
:34:39. > :34:42.beforehand that they had a salmon ready and they wanted to swap it.
:34:43. > :34:50.But we just started cooking, the president is munching away, the
:34:51. > :34:54.taster is in the back, saying... We are sharing cups of tea and I am
:34:55. > :34:58.throwing in berries into the tea saying it is good for flatulence,
:34:59. > :35:07.and he was saying it was like having his kids around. Did you make him
:35:08. > :35:11.drink his own you're in? -- his own you're right
:35:12. > :35:22.. There was a petition about it, but he was very inquisitive, very...
:35:23. > :35:28.Always wanting to learn stuff and it is a show I am really proud of, it
:35:29. > :35:36.definitely won't happen again. But, yes... It is a colossal hit in the
:35:37. > :35:43.US, it is the number-1 rated cable programme, one billion viewers or
:35:44. > :35:47.something like that. It is a mixture of luck and timing, and people love
:35:48. > :35:52.adventure stuff and we do the show for NBC and we have a new series
:35:53. > :35:58.coming over here for ITV and another series of The Island the Channel 4
:35:59. > :36:03.and we do a big show in China. So a busy year, I am back at Christmas
:36:04. > :36:06.and looking forward to some nice home cooking. I don't do many of
:36:07. > :36:12.these shows but this is a real treat, it is nice to be cooked for.
:36:13. > :36:19.Basically, we take the mussels... You really have done it in eight
:36:20. > :36:23.minutes. Amazing. It is just a soup. So we garnish it with a touch of
:36:24. > :36:28.olive oil and then I have some fresh coriander, small bits. I love
:36:29. > :36:35.coriander and it looks so nice. Are you sure you didn't pull that out
:36:36. > :36:38.from underneath? That is a fresh muscle and butternut squash soup
:36:39. > :36:45.done in literally seven minutes, I am being told -- mussels. That is
:36:46. > :36:49.amazing. I tell you what, you need to come on some adventures with me,
:36:50. > :36:51.I have been doing it wrong the years. We will discuss that after
:36:52. > :36:53.the show! So what will I be making for Bear
:36:54. > :36:56.at the end of the show? The fish is pan fried and served
:36:57. > :37:01.with quinoa mixed with chargrilled courgette, cauliflower,
:37:02. > :37:02.tomato, lemon and herbs. It's served with
:37:03. > :37:04.a quick ginger sauce. Or it could be food hell,
:37:05. > :37:07.white bread and a bread The bread is drizzled with butter
:37:08. > :37:10.then covered in a white chocolate infused custard made
:37:11. > :37:12.with plenty of vanilla. It's gently baked then served
:37:13. > :37:15.with single malt ice cream Are you enjoying that? I am quite
:37:16. > :37:27.excited about their health. -- hell. As usual, it's down to the guests
:37:28. > :37:31.in the studio and a few of our viewers to decide, and you can see
:37:32. > :37:35.the result at the end of the show. Right, let's get another festive
:37:36. > :37:37.flavoured recipe but this time She's baking today and has a winter
:37:38. > :37:58.wonderland tray bake So I am just making a light sponge
:37:59. > :38:03.here, I had 250 grams of butter and 250 grams of soft, light brown
:38:04. > :38:06.sugar. I just love using a soft light brown sugar instead of caster
:38:07. > :38:12.sugar because it gives a lovely caramelised flavour. So I am just
:38:13. > :38:20.going to add two eggs, I need five altogether. But I like to add half
:38:21. > :38:25.of the eggs in now, with half the flour and then do the other half,
:38:26. > :38:31.and that way, it doesn't curdle. A little bit of baking powder. And
:38:32. > :38:36.some salt, always put the pinch of salt in my cakes, it helps the
:38:37. > :38:45.flavour, but not too much. And then give it another beat.
:38:46. > :38:53.OK. Then add three more eggs, try not to get any of the shell in. And
:38:54. > :38:59.these eggs are at room temperature, which also helps the mixture not to
:39:00. > :39:03.curdle. So I am going to add the rest of the flour, and that is self
:39:04. > :39:11.raising. So that is all of the flour. So I have got some spices,
:39:12. > :39:16.mixed spice, two, three tablespoons, it depends on how spicy you wanted.
:39:17. > :39:27.I like it quite spicy. And ground ginger. Now the big -- another beat.
:39:28. > :39:33.It is flying everywhere, get a tea towel. The old tea towel trick.
:39:34. > :39:41.And whilst that is beating away, I have got my vanilla. So I just
:39:42. > :39:50.scrape down the centre like that and then I get a small and I've, get all
:39:51. > :40:00.proceeds -- I get a smaller knife. Lovely. Get a great smell from that.
:40:01. > :40:07.We wanted to get a little bit light and fluffy. And then finally, the
:40:08. > :40:14.fruit. I have 500 grams of mixed fruit and 60 grams of cranberries in
:40:15. > :40:16.their and I have put about 70 millilitres of Madeira, or masala,
:40:17. > :40:21.to get them infused with some flavour. You don't have to use the
:40:22. > :40:28.Madeira, you can use apple juice or just leave it out altogether. So I
:40:29. > :40:38.popped back in. Just folded all in together. Just a lovely, light
:40:39. > :40:43.sponge. OK. So I have got this here, it is the roasting tin that I use
:40:44. > :40:52.for my small roasts. Pour it into the tin. And I have preheated the
:40:53. > :41:00.oven to 180 degrees, for about 30-40 minutes, but I will check it after
:41:01. > :41:07.30. And now I am going to get on with the sugar syrup and the
:41:08. > :41:11.meringue topping. So, normally, by Christmas cakes, I put a layer of
:41:12. > :41:17.marzipan and then the icing, but this time, I am making rang for the
:41:18. > :41:24.topping and the way make meringue is a little bit backwards. Because I
:41:25. > :41:31.add the sugar first. So put that all in. And then egg white. I have got
:41:32. > :41:33.eight medium-sized eggs. So just put a little bit in like that. And then
:41:34. > :41:44.whisk it. So just whisk it until it is all
:41:45. > :41:48.nicely combined. The thing about this meringue is it does take longer
:41:49. > :41:57.to make and you absolutely cannot whisk it too much, you will get the
:41:58. > :42:08.stiffest, shiniest meringue you have ever made, I promise. And then just
:42:09. > :42:12.add another couple and leave it to whisk for about five minutes. So
:42:13. > :42:17.while that is whipping up nicely, I am going to make the sugar syrup to
:42:18. > :42:23.soak the sponge when it comes out the oven. But 50 grams of sugar and
:42:24. > :42:28.50 grams of maple syrup, 50 grams of water, into a pan. Add the zest of
:42:29. > :42:34.one orange and stir gently until the sugar has just dissolved and let it
:42:35. > :42:40.boil for one minute. So let me give it a little test. I want a really
:42:41. > :42:46.stiff peak. Now, that is what you call a stiff peak. After about 45
:42:47. > :42:51.minutes, the cake should be ready. Remove from the oven and brush
:42:52. > :42:56.liberally with the sugar syrup. So now I am going to fill the piping
:42:57. > :43:08.bag. I am just putting it in and grabbing it with my hand like that.
:43:09. > :43:19.OK. Just pipe, squeeze and then lift off. So you have got all of these
:43:20. > :43:24.peaks all over the cake. Sort of this snowy scene. And if you don't
:43:25. > :43:27.fancy piping, you can spoon the meringue onto the cake and form
:43:28. > :43:39.peaks using a fork. And then pop it back into the oven
:43:40. > :43:51.at 150 for about 20-25 minutes, to cook the meringue. And there you go.
:43:52. > :44:05.OK, this is ready. If you cook it in a fan oven, sometimes it goes quite
:44:06. > :44:11.brown, but this is still nice and white and I like to put a bit of
:44:12. > :44:19.colour on it. Just a bit more fun than putting it back in the oven.
:44:20. > :44:25.Just very gently over it, it turns quite quickly.
:44:26. > :44:52.That's done. I will finish it with a bit of glitter. I am sprinkling on
:44:53. > :45:01.this edible glitter. I will put loads on, all over! My winter
:45:02. > :45:08.Wonderland Christmas trade bake. -- tray bake. This meringue can be made
:45:09. > :45:13.right at the last minute on Christmas eve. If it is cool and
:45:14. > :45:16.dry, they will stay firm for 2-3 days.
:45:17. > :45:18.There'll be more from Lorraine next week when she joins me,
:45:19. > :45:20.live, in the studio for the very first time!
:45:21. > :45:23.Still to come this morning on Saturday Kitchen Live:
:45:24. > :45:25.Nigel Slater is celebrating his favourite tastes of Christmas.
:45:26. > :45:28.It's all about cinnamon today and he's using it to coat a lamb
:45:29. > :45:31.neck fillet served in a prune and port sauce with pomegranate
:45:32. > :45:39.Bear may have survived snake bites, starvation and even shark attack,
:45:40. > :45:42.but none of that even comes close to the eggs-treme conditions Rick
:45:43. > :45:44.and John face when they go head to head in today's
:45:45. > :45:52.Not even a trip to Alaska with President Obama compares
:45:53. > :45:54.to the kind of culinary eggs-pedition that awaits our chefs
:45:55. > :45:57.as they attempt to navigate their way through making a simple
:45:58. > :46:05.three-egg omelette against the clock!
:46:06. > :46:06.Anyway, you can see all their eggs-ploits,
:46:07. > :46:13.And will Bear be facing food heaven, pan fried salmon
:46:14. > :46:16.Or food hell, white bread in a classic bread and butter
:46:17. > :46:21.You can see what he ends up with at the end of the show.
:46:22. > :46:24.Right, let's get our next recipe and it's from this man,
:46:25. > :46:37.I will do slow roast pork because I like Sunday roast and I like to go
:46:38. > :46:42.for a walk, I like time, people should enjoy cooking. Put it in the
:46:43. > :46:49.oven for four hours and don't worry. It can go for a lot longer. It can.
:46:50. > :46:54.This is my one. Yours can be however long you want. Six. Belly pork with
:46:55. > :47:06.roast parsnips. I will serve it with parsnip pureeing. Milk and olive
:47:07. > :47:12.oil. -- parsnip puree. The French hardly have a word for parsnips. I
:47:13. > :47:16.love them, they are lovely. Lovely and Woody and smoky and creamy mash
:47:17. > :47:22.goes very well. This big piece of belly pork is expensive but it will
:47:23. > :47:25.feed ten or 12. I will score the skin with a Stanley knife, not a
:47:26. > :47:32.normal life, you can't get through it. You can get your butcher to do
:47:33. > :47:37.it. -- a normal life. While you do that parsnip, I will take this bit
:47:38. > :47:39.of belly pork and do what the Chinese do, the clever way, run it
:47:40. > :47:44.under boiling hot water. It just takes the skin... Watch your
:47:45. > :47:59.fingers. Yes. It helps it to go very crackly, good
:48:00. > :48:10.news. Take a tray to roast it with. Into the tray I will make H Rivet --
:48:11. > :48:15.a trivet. I want it to be able to sit above the heat of the trace the
:48:16. > :48:19.air circulates around the outside. I will put water in the bottom of the
:48:20. > :48:26.tray so as the pork roasts it also steams. Two stage process. They
:48:27. > :48:33.please support and a marinade. A marinade made up of... Let me just
:48:34. > :48:40.wash my hands. A marinade made up of paprika, smoked paprika. A good
:48:41. > :48:47.amount of salt, olive oil and garlic. Add a couple of cloves of
:48:48. > :48:59.garlic. Which taste of paprika? Smoked rather than hot. Spanish
:49:00. > :49:04.pimenton? Think about chorizo sausage, it all works together. It
:49:05. > :49:10.gives it a different flavour. Lemon juice. The acid helps to make the
:49:11. > :49:13.crackling. It shrinks the skin. The Chinese usually wash their pork
:49:14. > :49:21.firstly with hot water and then vinegar. They do it that way. You
:49:22. > :49:25.are all right? I am trying. Take the parsnips. Drain them off and reserve
:49:26. > :49:35.your cooking liquid and put it into a food processor. Water, milk and
:49:36. > :49:40.aureole? -- and oil. Use mother that marinade of salt and put it across
:49:41. > :49:46.the top. Roast it because you don't want it to burn. -- use that
:49:47. > :49:53.marinade. Use grease-proof paper on top first. When you want to get
:49:54. > :49:58.crackling, you need to shop it in the oven and then turn it down. I do
:49:59. > :50:03.at the other way. I put it in the other and and take off the foil and
:50:04. > :50:09.paper and put it in for 30 minutes. Grease-proof paper first and seal it
:50:10. > :50:17.with foil so it doesn't burn. It goes into an oven for 4.5 hours.
:50:18. > :50:23.What temperature? 160. Keep looking after it? Don't worry about it, that
:50:24. > :50:35.goes in the oven, let it go. 160 degrees. I want something sharp to
:50:36. > :50:39.serve it with. Herbacious Full. South of Verdi, green source. The
:50:40. > :50:42.secret is breadcrumbs which have been soaked in vinegar. -- south of
:50:43. > :51:02.Add a load of parsley and basil. -- salsa verdi. Your puree is doing
:51:03. > :51:09.very well. You are so efficient. You are so good at it. Noisy but there
:51:10. > :51:13.we are. That's that. The pork itself. Everybody else has mentioned
:51:14. > :51:23.their book. I take it this must be is from your book? Name your book.
:51:24. > :51:27.My Kind Of Food, but this recipe has been going for 15 years. It is a
:51:28. > :51:38.really wonderful thing. Roasted for four hours. I'd tell you what I
:51:39. > :51:42.like. The salsa verde because pork is very fatty. People put too many
:51:43. > :51:47.rich accompaniments. The vinegar is lovely and sharp. This bit of pork
:51:48. > :51:55.is where people go wrong, cutting it up. What they try and do now is try
:51:56. > :52:00.and take the pork... Right at the last minute, capers... A bit more,
:52:01. > :52:08.please, mate. Just a bit more. People cut pork from the top. Don't.
:52:09. > :52:13.Turn it over so that it is skin side down. That way the skin flattens and
:52:14. > :52:21.it doesn't break as much. You have lovely Bones. Roast potatoes are
:52:22. > :52:31.good. You take off the bones. Spare Ribs of pork. Look at that. That
:52:32. > :52:35.comes off. You can here that lovely noise, the juice of the pork. If I
:52:36. > :52:40.was at home this would rest for about an hour. Because it is a bit
:52:41. > :52:51.hot to carve and the meat is a bit anxious. What? Anxious? It is moving
:52:52. > :52:55.too much. It is anxious! Too many molecules running around, like kids.
:52:56. > :53:00.If I was at my house, the dogs would have it, it would be gone. Cut
:53:01. > :53:05.yourself a nice big slab of pork and take it to one side. Interesting the
:53:06. > :53:11.Chinese call that pork five layered pork. The best pork has that all the
:53:12. > :53:14.way through it. Fat, lean, fat, lean, fat.
:53:15. > :53:16.Now, of course all of today's studio recipes,
:53:17. > :53:20.including this one from John are on the website
:53:21. > :53:27.Please get the roast parsnips out. The roast parsnips out. Sometimes I
:53:28. > :53:32.need to remind him what he needs to do. But there we are. Take a big
:53:33. > :53:40.piece of belly pork. Turn it over, there is the skin. Yummy. Every
:53:41. > :53:46.single bit has crackling on it. You commit this a couple of days before,
:53:47. > :53:51.cut it into portions -- you can make this. Cook it, turn it upside down,
:53:52. > :53:57.skin side down on a piece of grease-proof paper in the oven. The
:53:58. > :54:02.skin will Bob crispy and it will take 25 minutes to reheat -- the
:54:03. > :54:07.skin will go crispy. Lovely rich salsa verde on top. That is it.
:54:08. > :54:13.Belly pork, salsa verde and parsnips.
:54:14. > :54:19.Looks good and you know it will taste good. Who's hungry? We have
:54:20. > :54:28.the best job. Tell us what you think. The parsnip
:54:29. > :54:32.helps cut through the fatty mess. This would be a three-week
:54:33. > :54:37.expedition in our household and you have done it in eight minutes. The
:54:38. > :54:44.only man who can do a 4.5 hour slow roast. You need James running around
:54:45. > :54:51.like that. Exactly. Parsnip mash is amazing. Beautiful combination.
:54:52. > :54:57.Lovely. I find pork too fatty. It feels sick afterwards but that green
:54:58. > :55:02.stuff and that mash, that is my sort of food. I agree, that is why I
:55:03. > :55:03.always love apple sauce. But this is a very pleasant substitute.
:55:04. > :55:06.Right, let's head to Windsor to see what Susie has chosen to go
:55:07. > :55:36.I have to confess, it wasn't immediately obvious what style of
:55:37. > :55:41.wine was going to suit John's amazing pork belly. Should it be
:55:42. > :55:50.white or read? Having tried the dish, both work. Red, you need
:55:51. > :55:55.something really soft and ripe, like this tORRE DEL fALCO from Italy. But
:55:56. > :56:01.the creamy parsnip and the ultimate match is a white wine. I have chosen
:56:02. > :56:08.the Cote Mas Vermentino from the south of France. Vermentino Isn't
:56:09. > :56:13.particularly well-known but you most likely find it in France and Italy,
:56:14. > :56:15.fresh wine with aromatic fruit favours that work well if you have a
:56:16. > :56:24.touch of heat in the dish. It almost smell a French summer or
:56:25. > :56:30.wild herbs and sun ripened fruit -- almost smells like. You need a wine
:56:31. > :56:34.that is versatile because it needs to work with lots of different
:56:35. > :56:38.flavours and textures. This has plenty of ripe fruit to balance the
:56:39. > :56:43.spiciness of the pork skin and tangy salsa verde. And it also has fresh
:56:44. > :56:47.acidity and a nicer zesty finish that will cut through the fatty mess
:56:48. > :56:54.of the pork and creaminess of the mash. -- fact of the pork. It is
:56:55. > :56:56.delicious and an unusual dish -- fat of. It is a bit different, to drink.
:56:57. > :57:06.Cheers. Cheers indeed. Everyone is enjoying
:57:07. > :57:10.this. Delicious. Fruit and apple and Apple and pork works well. I agree.
:57:11. > :57:16.I was thinking it would be nice with a glass of red but it cuts through
:57:17. > :57:22.it. You need that balance. This is great. A great show. It is the best,
:57:23. > :57:26.are you on air next week as well? Yes, join us. Not bad for ?8 50.
:57:27. > :57:29.Right, it's time for more festive food ideas from Si and Dave,
:57:30. > :57:32.They're cooking their way through the items listed
:57:33. > :57:46.LAUGHTER Site Mac that's it, run vt. --
:57:47. > :57:56.that's it. We headed north to the land where
:57:57. > :58:00.girls don't wear much on a night out. We are in Newcastle. On the
:58:01. > :58:02.quayside, next to one of the most iconic landmarks of the city, the
:58:03. > :58:15.Tyne Bridge. The French breast, the finest French
:58:16. > :58:20.hen in the world. Three French hens. They are renowned for being tasty.
:58:21. > :58:24.If it is fine dining and Michelin star flavours for the festive
:58:25. > :58:29.period, this is it. Three dishes, with a bird this fine, you waste
:58:30. > :58:34.nothing, you will even eat the cloak! Chicken thighs stuffed with
:58:35. > :58:39.parsley and tyre, citrus crusted chicken breast and noodle soup,
:58:40. > :58:46.ideal if you are feeling like Billy bloater or worse for wear after too
:58:47. > :58:51.much beer. I will peal the carrots. You go peal the chicken.
:58:52. > :58:58.What a start, take off the legs and thighs. It falls away.
:58:59. > :59:08.Turn it over with your sons and press. Pop out those thigh joints.
:59:09. > :59:13.Make a small incision, to cut through the tendon. I am not a
:59:14. > :59:20.professional butcher. I love doing it. I will show you how to butcher
:59:21. > :59:25.vegetables. I am not a professional butcher, but I just love it. Let's
:59:26. > :59:31.start with carrots. Make a chop and off it pops. Cut it over here, over
:59:32. > :59:44.there and you find you have a carrot!
:59:45. > :59:53.While he does the carrots, I take the drumstick from the thigh. They
:59:54. > :59:59.go, take the knife, it is a good thing for cutting wit and Paul the
:00:00. > :00:04.flesh away from the bone like that until you get to the point where you
:00:05. > :00:09.can pull your knife underneath the bone. Just cut up towards the bone,
:00:10. > :00:16.nice and gently, one boned thigh, how simple as that? Just give it a
:00:17. > :00:20.go. That is brilliant. So we have a drumstick that is going to go into
:00:21. > :00:28.the soup, the carcass into the soup, a lovely guy and two lovely breasts.
:00:29. > :00:32.What an awesome, iconic place to cook, the Tyne Bridge. Why don't
:00:33. > :00:38.Geordies wear overcoats? I don't know. There are a few satsumas
:00:39. > :00:43.wandering around the town on a Friday night. You know those tanning
:00:44. > :00:48.shops, all of the full span and lad. You see them in Day-Glo jackets, no,
:00:49. > :00:53.it is my tan. But enough about the locals, let's get on with the soup.
:00:54. > :00:58.Carcass in, wings in and the drumstick as well. The leaks, a
:00:59. > :01:06.couple of sticks of celery and don't forget the leaves. Whilst kingly's
:01:07. > :01:15.work is cosmetic and beautiful, mine can be a bit of a hatchet job,
:01:16. > :01:21.because I am in it for flavour, not beauty. Just put some whole
:01:22. > :01:26.peppercorns in and we will make a bouquet Ghani, three or four bay
:01:27. > :01:36.leaves, a bunch of thyme, put the string on their let it simmer for a
:01:37. > :01:40.couple of hours, preferably all day. While the chicken soup is on the go,
:01:41. > :01:45.it is time to get on with the stuffed chicken thighs. The stuffing
:01:46. > :01:49.is a classic lemon and parsley, lots of zesty flavours, herbs,
:01:50. > :01:55.breadcrumbs, all held together with an egg yolk. So it is over to you,
:01:56. > :02:00.Kingy. That is going to be great, all of those lovely flavours coming
:02:01. > :02:06.together, it is putting my -- making my mouth water. Now, the crusted
:02:07. > :02:11.chicken breasts, I am going to melt down some lardons and I want to see
:02:12. > :02:19.the chicken breast do that in the fact, so it is super juicy. Ooh,
:02:20. > :02:23.look at you. You can't beat lardons the flavour. While they are
:02:24. > :02:27.sizzling, I will get on with the citrus rub for the breasts. Lots of
:02:28. > :02:32.fruity flavours combined with thyme and garlic and seasoning to taste.
:02:33. > :02:37.Now the paste is ready, it is time to see the chicken for a few
:02:38. > :02:41.minutes. I only wanted colouring, I don't want it getting tough. I
:02:42. > :02:51.sincerely wish you could smell these. Absolutely. So a teaspoon of
:02:52. > :02:54.this paste, just spread it on to the chicken breast. And we are not
:02:55. > :02:58.forgetting, we have a lovely bacon fat from the lardons, we will baste
:02:59. > :03:03.the chicken with that and what we will get in the bottom of this dish
:03:04. > :03:09.is the most wonderful drizzly juices. Place in the oven for around
:03:10. > :03:14.20 minutes. The stock is brilliant, the stuffed chicken fires are
:03:15. > :03:19.superb, the citrus breasts are grilling, time to get the calling
:03:20. > :03:23.birds. To go with three French hens, we need calling birds and we need
:03:24. > :03:28.massively to know just the place to find them. One of Newcastle's
:03:29. > :03:36.biggest call centres -- we know just the place. We have been cooking on
:03:37. > :03:44.the quayside, do you fancy a bit of chicken? Come with me, madam. Hello,
:03:45. > :03:53.nice to meet you. Are you hungry? I am. Excellent, get your coat. I have
:03:54. > :04:00.pulled! You look like you need a good dinner, come with us. Hello,
:04:01. > :04:13.how are you? You are not on a call? I didn't want to disturb you. We are
:04:14. > :04:19.rough. -- we are after. We are off? We have got chicken thighs,
:04:20. > :04:28.stuffing, citrus breasts, come on! These birds are definitely worth a
:04:29. > :04:32.three course meal. Alfresco, mind. And we are serving them the best
:04:33. > :04:36.chicken money can buy in three ways, chicken noodle soup, citrus crusted
:04:37. > :04:44.chicken breast and chicken thighs stuffed with parsley and thyme with
:04:45. > :04:54.potato lacquers on the side. -- latkas. Here we go. Thank you. You
:04:55. > :05:03.are very welcome. Bon appetit. I hope you like it. What do you think?
:05:04. > :05:10.It is very nice, very tasty. It is the best I have ever had. Right,
:05:11. > :05:19.time for the mains. Here we go, the other two dishes.
:05:20. > :05:30.Have you tasted that breast? That is a lovely breast. What you think,
:05:31. > :05:34.Lucy? You can taste the difference. I am a fan of Nan knows, but you
:05:35. > :05:39.have done a good job! Thank you very much!
:05:40. > :05:42.And more from the boys next week. Time to answer some of your
:05:43. > :05:46.questions and each caller will help decide what there will be eating at
:05:47. > :05:54.the end of the show. Tony from Dorset, what is your question? I
:05:55. > :05:57.recently was in Cornwall and I had spider crab and I wonder if somebody
:05:58. > :06:03.could give me a recipe for what to do with the meat? I can give you a
:06:04. > :06:07.long rest of the but the short recipe is get the meat out of the
:06:08. > :06:10.shell, one way or another. That is the only drawback with spider crab.
:06:11. > :06:17.Generally, people prefer the flavour of spider crab to brown crap, but it
:06:18. > :06:26.is hard to pick up. But a simple recipe -- brown crab. But a simple
:06:27. > :06:30.recipe, I have a recipe in the new book, funnily enough, just with a
:06:31. > :06:36.little tomato sauce with a pinch of curry spice in it and turn the crab
:06:37. > :06:40.over a map and serve it with potato gnocchi, but you can just use pasta,
:06:41. > :06:51.just make it into a source with pasta. Heaven or hell? Definitely
:06:52. > :06:58.help. Right, you have been tweeting, Bear, what have you got? Mike from
:06:59. > :07:02.Deal says he has some sirloin steaks and fancies doing something
:07:03. > :07:05.different rather than just grilling. I don't know why you would want to
:07:06. > :07:09.do something different, because a piece of steak is a great thing, but
:07:10. > :07:14.if you do grill it, cook it for about four minutes on total, two
:07:15. > :07:21.minutes either side in a really bit Matt Ridley hot pan, slice it
:07:22. > :07:24.thinly, some fresh rocket, lots of pepper and chopped olives -- are
:07:25. > :07:31.really, really hot pan. And some lemon grass or ginger, but for me,
:07:32. > :07:34.steak and bearnaise source. Another one, Kate says she would like to ask
:07:35. > :07:40.Rick what is the nicest way to cook a whole rainbow trout? You could
:07:41. > :07:45.tell me, I am sure, but I like it pan-fried with some sort of bacon,
:07:46. > :07:51.pancetta or Cyrano Ham, just fried in a bit of butter. I have a recipe
:07:52. > :07:57.from the Pyrenees, I was just trying to remember where I was -- Serrano
:07:58. > :08:04.Ham. Crisp bacon, pride rainbow trout in butter, Yum. On the phones,
:08:05. > :08:15.Lucy from Cumbria. You OK in Cumbria? Yes, my feet are dry. What
:08:16. > :08:19.question would you like to ask? Is there anything cheffy I can do with
:08:20. > :08:24.some beef marrow bone? I can make soup or broth whatever but something
:08:25. > :08:27.cheffy? I think the best thing is you have
:08:28. > :08:36.to get it out of the bone, that gets it out of the water -- bone with
:08:37. > :08:42.ice-cold water, you get tiny discs, that of mustard and parsley, mix
:08:43. > :08:45.them together, then breadcrumbs and deep fry them really, really quickly
:08:46. > :08:50.and you get tiny nuggets of deep-fried parsley and mustard bone
:08:51. > :08:54.marrow. I had roasted bones last night and they cut them and roast
:08:55. > :09:04.them in the oven with a bit of parsley butter and jus. Or toast and
:09:05. > :09:08.parsley and shallot. I love that you are arguing what to do with bones.
:09:09. > :09:11.This is my kind of language because you come across a carcass in the
:09:12. > :09:18.wild and the meat will be spoiled, said the last thing that is spoiled
:09:19. > :09:24.is the marrow, so we break it and eat it. What dish at the end of the
:09:25. > :09:29.show? Heaven or hell? I have my salmon waiting in a fridge, so it is
:09:30. > :09:35.heaven. Susan from Leicester, what is your question? I have a question
:09:36. > :09:37.for Rick, my family and I are going to Thailand for Christmas and we
:09:38. > :09:42.want to know what you would recommend as a fish dish on
:09:43. > :09:49.Christmas Day? I think one thing they have is a flat fish, bit like
:09:50. > :09:57.flat fish, get somebody to open it up and get some Thai curry paste and
:09:58. > :10:01.roasted and pan fry it. If you can only five freshwater fish, if you
:10:02. > :10:06.marinade it in fish sauce and a little bit of sugar and fry it in
:10:07. > :10:12.quite a lot of oil and get rid of some of the oil and throw in things
:10:13. > :10:15.like spinach or partly cooked beans and Ben Moore fish sauce, maybe
:10:16. > :10:23.shrimp paste, it makes a really tasty fish dish -- and Ben Moore
:10:24. > :10:27.fish sauce. If I was in Thailand on Christmas Day, I would find the
:10:28. > :10:31.biggest queue for a street dish and join the queue. Heaven or hell?
:10:32. > :10:39.Definitely heaven. It is time for the omelette
:10:40. > :10:43.challenge. Rick, you are on 28.8 seconds, John you are not on the
:10:44. > :10:45.board. Three egg omelette as fast as you can, are you both ready? Three,
:10:46. > :10:54.two, one, though. Mac -- go. That was a mistake, I didn't do it
:10:55. > :11:22.on purpose. It is the concentration on their
:11:23. > :11:32.faces, UC -- U C. GONG. That really was fast. That is how I cook. That
:11:33. > :11:35.is how I cook as well. I promised I wouldn't be competitive but as soon
:11:36. > :11:44.as you started, I thought, I am going to do it. Rick Stein, first.
:11:45. > :11:52.Right. You have been practising... No. Well, a little bit. You have
:11:53. > :12:00.been practising! I called the restaurant, he has been practising.
:12:01. > :12:09.You did it in 26.10, which puts you here, roughly. You will be able to
:12:10. > :12:17.tell in a second. You did it, and that is an omelette, in 25.76. Still
:12:18. > :12:20.not quick, but not far off, next to Brian Turner, not too bad.
:12:21. > :12:22.So will Bear get his food heaven, pan fried salmon
:12:23. > :12:26.Or food hell, a white bread and butter pudding with single
:12:27. > :12:30.Our chefs will make their choices whilst we get a taste of Christmas
:12:31. > :12:33.He's celebrating one of his favourite festive flavours
:12:34. > :12:48.Back in the last minute hustle and bustle, I always like to make sure I
:12:49. > :12:51.have a few wintry dishes full of warming spices that will quietly
:12:52. > :12:57.cook themselves while I get on with the rest of my day. And, inspired by
:12:58. > :13:05.the spicy mulled wine, in this slow cooked lamb recipe, cinnamon is
:13:06. > :13:09.going to be my shining star. It goes in so many things I cook. In fact,
:13:10. > :13:16.just one sniff from the cinnamon jar and I feel like it is Christmas Eve.
:13:17. > :13:24.Add it to some cardamom and Cuban, a trickle of oil mixed in will form a
:13:25. > :13:28.paste that will pack a punch with favour back of loot flavour --
:13:29. > :13:34.cardamom and cumin. And to go into that, I have got some lamb. I have
:13:35. > :13:39.got some neck here, it comes with fat on it, which is exactly what we
:13:40. > :13:45.want for slow cooking, and this goes in to the spice paste. I am just
:13:46. > :13:56.going to mixed bag up so that each piece of lamb is coated. I want to
:13:57. > :14:04.brown the meat a little bit, so as soon as the oil is hot, just pop in
:14:05. > :14:10.the lamb. It is important not to let the spices burn. So when a nice
:14:11. > :14:16.little brown crust has appeared on the underside of the lamb, turn it
:14:17. > :14:19.over and brown the other side. Whilst they are browning, I'm going
:14:20. > :14:24.to get on with the rest of it and I have these lovely little shallot.
:14:25. > :14:29.Once the meat is nicely browned, remove it from the heat and pop in
:14:30. > :14:33.the little onions, they will soak up all of the meaty flavour. As soon as
:14:34. > :14:40.they are looking gold here and there, you can put the meat back.
:14:41. > :14:45.And any juices that have come out as well. I want quite thick and rich
:14:46. > :14:48.sauce with this dish, so just before I added the final ingredients, a
:14:49. > :14:52.little bit of flour help things along.
:14:53. > :15:04.Not much, a tablespoon is fine. The spices I have used in my stew is the
:15:05. > :15:09.same as mould wine I will put in some port. -- mulled wine. It's just
:15:10. > :15:15.a bit more festive. Also, stock. I am using lamb stock, but beef
:15:16. > :15:35.stock will work just as well. I've got something that smells like
:15:36. > :15:42.Christmas but I want to make it even more festive. I will add some
:15:43. > :15:45.prunes. They will in which this source so beautifully and will work
:15:46. > :15:52.very nicely with the spices. -- they will enrich. That needs black
:15:53. > :15:59.pepper. I will add salt, later. One last thing. Some more cinnamon.
:16:00. > :16:11.That goes into a very low oven for a good couple of hours.
:16:12. > :16:23.Look at that shine. That's from the prunes.
:16:24. > :16:38.Soft onions and prunes. But best of all, I have a sweet and slightly
:16:39. > :16:42.spicy gravy. All it needs is just a little zip and zing from something
:16:43. > :16:52.very fresh. Pomegranate seeds. Break those over the top. So when
:16:53. > :16:57.you eat the sweet and spicy lamb, every now and again you get a little
:16:58. > :17:02.mouthful of wonderful sour pomegranate. Some sprigs of fresh
:17:03. > :17:08.mint will deliver a final cool hit, to complete this wonderfully
:17:09. > :17:12.flavoursome dish. Mulled lamb. Of all the things I do with cinnamon,
:17:13. > :17:18.this is my favourite. Such a pleasing offering for a cold, crisp
:17:19. > :17:24.winter's day. I have shown warming spices needed just be for mulled
:17:25. > :17:28.wine. This looks and tastes like Christmas on a plate. -- need not
:17:29. > :17:33.just be. For me, Christmas Eve is the most magical time. It's become
:17:34. > :17:41.almost a ritual to celebrate it with a glass of port and some cheese.
:17:42. > :17:46.This next recipe is simple, takes minutes, but also takes a wonderful
:17:47. > :17:48.piece of skill to a heavenly new level of enjoyment -- piece of
:17:49. > :17:57.Stilton. I'd take a sheet of ready-made puff
:17:58. > :17:59.pastry, put it onto a floured board, roll it out, so that it is no
:18:00. > :18:12.thicker than a ?1 coin. There's nothing nicer than thin,
:18:13. > :18:17.crisp puff pastry, hot from the oven. I cut the piece of pastry,
:18:18. > :18:30.first of all, into four strips. Each of those, into six. I want these
:18:31. > :18:38.little pastry parcels to seam quite tightly. I will beat a little bit of
:18:39. > :18:41.egg. Wonderful, right Stilton. -- right.
:18:42. > :18:46.It is an essential taste of Christmas.
:18:47. > :18:52.It's just not Christmas without blue cheese.
:18:53. > :19:03.Take a little spoonful of the crushed Stilton. Pop it on to each
:19:04. > :19:17.one, like that. Fold the pastry over. Seal it as
:19:18. > :19:23.tightly as possible. So they come out of the oven shining, just a bit
:19:24. > :19:27.of beating egg on the top. I know they are perfect, but I can't resist
:19:28. > :19:35.putting a bit of grated cheese on top, just a tiny bit of Parmesan. I
:19:36. > :19:39.will just pop a little hole in the top, partly to let the steam out and
:19:40. > :19:43.partly so that a little bead of melted cheese pops out each one. 200
:19:44. > :20:06.degrees. 12 minutes. These are amazingly light. Cheese
:20:07. > :20:11.has used out, here and there. Are even more delicious. -- has seeped
:20:12. > :20:15.out. A big celebration food to toast the big day. With glass in hand, no
:20:16. > :20:24.better start to the holidays. So Bear, your food heaven would be
:20:25. > :20:27.this salmon which I'll pan fry then serve with quinoa mixed
:20:28. > :20:29.with chargrilled cauliflower, Eaten by a Bear or not? You can take
:20:30. > :20:37.a chunk out of it. It's finished with a really
:20:38. > :20:40.quick ginger sauce. Or you could be having food hell,
:20:41. > :20:43.a classic bread and butter pudding made with loads of white
:20:44. > :20:45.chocolate infused custard. It's baked gently then served warm
:20:46. > :20:56.with a single malt ice cream It was kind of up to the two, the
:20:57. > :21:00.callers were 2-1. John shows desert. That levelled the score. It is
:21:01. > :21:07.important to eat healthy but also the odd moment of weakness, let's do
:21:08. > :21:11.it, let's do it properly. You don't have to do, Rick has chosen fish.
:21:12. > :21:15.Not surprisingly I suppose. Move that.
:21:16. > :21:23.I will take the ginger and cook it. I love that, I have that every
:21:24. > :21:28.morning in a smoothie with all of the skin. You get the heat from it.
:21:29. > :21:33.Quite a hot heat from ginger when you do it like this. Mega healthy,
:21:34. > :21:41.super good for you. We will take all of this lot. Just munching on it
:21:42. > :21:48.like that? Take this. Cook that with a bit of water. Do you want me to do
:21:49. > :21:53.the salmon? Do the veg, I will do the salmon. Take this, grab some
:21:54. > :21:58.water. This is great, this is how to learn, I love it. I will take the
:21:59. > :22:07.water out of here. I will turn that up, Rick. Thanks. Throw all of this
:22:08. > :22:14.in. Throw in some cumin seeds. Sesame seeds. A bit of chilli. To
:22:15. > :22:24.give it a fiery kick. This will be awesome. Tamarind. What is that? A
:22:25. > :22:30.seed? It is from a tree, the pod there of. You can't cook lemon juice
:22:31. > :22:37.because it goes bitter, so you cook tamarind and it makes a sauce sour.
:22:38. > :22:45.Palm sugar. Mustard seeds. Curry leaves. Amazing. Cook this gently.
:22:46. > :22:51.Who's the recipe is this? I got this from a weird spot, I was travelling
:22:52. > :22:56.but I did not travel as much as you. I don't know. Clapham high street is
:22:57. > :23:02.as far as I go! Cook this gently down. You lot travelling around the
:23:03. > :23:05.world. And then we will blitz this for about five minutes. I will show
:23:06. > :23:11.you what it looks like before we blitz it. This mixture, it goes that
:23:12. > :23:17.colour. Stick it in a blender. Surely I should put the salmon on? I
:23:18. > :23:26.will do it. I've got it. You want this diced? Yes, chef. Red onion as
:23:27. > :23:29.well. That is a proper bit of fish. You are on the show because you are
:23:30. > :23:38.travelling around promoting several different bits and pieces. Tell us
:23:39. > :23:42.about your latest book. Fuel For Life I make super healthy stuff like
:23:43. > :23:48.this, but make it taste delicious. These sort of recipes but also had
:23:49. > :23:54.to make junk food delicious. Very healthy. Pizzas, burgers,
:23:55. > :23:59.cheesecakes, crumbles. I just have to save that Bear asked how you make
:24:00. > :24:04.good roast ease and as soon as I said. Or goose fat, he mentioned
:24:05. > :24:12.bananas. LAUGHTER That is my kryptonite. Vegetable
:24:13. > :24:20.oil? We use quite a lot of coconut oil. Good olive oil. Sesame oil.
:24:21. > :24:28.When you cook with sesame oil, it can burn quite badly. If you are
:24:29. > :24:34.using oils which have flavour, it will end up of tasting of coconut.
:24:35. > :24:38.You can buy it in a spray. Spray a tiny bit on and do it that way. That
:24:39. > :24:48.is smart. I love the taste really good olive oil. Soap this, cook it
:24:49. > :24:54.through for 15 minutes. -- so we have this. We will get a light
:24:55. > :24:59.mixture. That is super hot, quick. It kind of sticks if you don't get
:25:00. > :25:06.it hot enough. Really? You want it mega hot? Really hot. If it doesn't
:25:07. > :25:10.want to come away, it's not cooked. If it sticks to the pan, it is not
:25:11. > :25:19.cooked enough. That just comes away. Where will your travels take you in
:25:20. > :25:23.2016, what can we look forward to? More of the island, jungle desert
:25:24. > :25:29.island. Mission survived. We are in the African heat. Back to China
:25:30. > :25:35.again. Running wild takes us all over the place. A nice Christmas at
:25:36. > :25:39.home on now. I love home, good cooking with good friends. Charlotte
:25:40. > :25:44.is a great cook. My good friends are good cooks. I learned so much from
:25:45. > :25:47.great chefs like you guys. What I love is this sort of stuff when it
:25:48. > :25:52.is healthy but tastes delicious because most people think healthy
:25:53. > :25:57.food just tastes bland and that has been such a lesson. You can do this
:25:58. > :26:04.stuff and it tastes incredible. You can have this recipe for your next
:26:05. > :26:13.book. Lots of herbs, lemon juice. Tomatoes. Sol timers. Mix this
:26:14. > :26:21.together. We will take the chargrilled veg. -- sultanas. I love
:26:22. > :26:27.it chargrilled, the cauliflower. Please season this. I will grab the
:26:28. > :26:31.fish from the griddle. There were several things that inspired you as
:26:32. > :26:37.a kid, your father was one of them, adventurous. You had a poster of
:26:38. > :26:42.Everest on your wall. I did. It was a driving force for me, growing up.
:26:43. > :26:47.It was funny because it wasn't in many ways until I was on my back in
:26:48. > :26:52.that hospital after my parachute accident that that dream really came
:26:53. > :26:57.alive. That became the whole focus of my recovery. Do you know what, I
:26:58. > :27:02.will learn to walk and climb again and one day, God willing, will stand
:27:03. > :27:05.on top. How much regret did you have about not opening the second
:27:06. > :27:10.parachute? You will live with that for the rest of your life. Mistakes
:27:11. > :27:18.define us. They make us strong, better. Thank goodness for that.
:27:19. > :27:23.This is where I went wrong, you see. He had a picture of Everest, when I
:27:24. > :27:31.was a kid I had the girl with the tennis racket and the... LAUGHTER
:27:32. > :27:36.I know that one. Is there a boy here that doesn't know that one? I had
:27:37. > :27:41.plenty of those up as well. I have people in my ear saying, one minute.
:27:42. > :27:47.Get him of there! He has started already. I also had a car on the
:27:48. > :27:57.wall. Ginger has been pureed. This is hot. Give us a bit about. You are
:27:58. > :28:03.right! Wow. It's great, isn't it? Fabulous but hot. You know you have
:28:04. > :28:07.those little things in Australia... They are very chewy and very hot.
:28:08. > :28:14.Grab yourselves some knives and forks. Really smart. Fuel For Life.
:28:15. > :28:27.Out early January. Enjoy it. Super healthy food. You can decide what
:28:28. > :28:34.wine we have got. Riesling 2014. ?8, from Sainsbury's. I have just made
:28:35. > :28:40.it up! We will steal the inspiration. You have cooked it.
:28:41. > :28:42.Here we go. That is so good. Mind blowing. You guys are welcome any
:28:43. > :28:45.time round my gaff. Well that's all from us today
:28:46. > :28:47.on Saturday Kitchen Live. Thanks to Rick Stein,
:28:48. > :28:49.John Torode and Bear Grylls. Cheers to Susie Barrie
:28:50. > :28:51.for the wine choices! All the recipes from the show
:28:52. > :28:54.are on our website. Simply go to
:28:55. > :28:59.BBC.co.uk/SaturdayKitchen. I am off to try and find that
:29:00. > :29:01.poster, I will see you next week. Cheers.