:00:12. > :00:22.time to fill your TV screens with 90 minutes of magnificent food.
:00:22. > :00:37.
:00:37. > :00:42.Welcome to the show. With me in the studio today are two truly
:00:42. > :00:46.brilliant chefs. First, one of the few men to brave enough to come up
:00:46. > :00:53.against Rick Stein and his own backyard of Padstow. It seems to be
:00:53. > :01:00.paying off as he has won a Michelin star in Number 6, Paul Ainsworth.
:01:00. > :01:06.Next, no stranger to Michelin stars either, she has three of them for
:01:06. > :01:11.the restaurant she runs here on Hospital Road with Gordon Ramsay,
:01:11. > :01:20.it's Clare Smyth. Smoked haddock, scotch egg with black pudding and
:01:20. > :01:27.pickled onion salad for me today. Nice with a soft boiled egg? Yes. A
:01:27. > :01:31.lovely brunchy-type lunch dish, yes. Sounds good. Clare, monkfish?
:01:31. > :01:35.monkfish with ham, asparagus, morels, peas. All the things that
:01:35. > :01:40.are supposed to be in season, but the season is a little late this
:01:40. > :01:45.year? Yes, but I think we have the first Welsh asparagus arriving now.
:01:45. > :01:51.Sounds good. Two top dishes from two great chefs.
:01:51. > :01:54.Today we have regular helpings of Rick Stein, plus brand-new Saturday
:01:54. > :01:59.Kitchen episodes from the gourmet that is Raymond Blanc. Special
:01:59. > :02:07.guest has been watched by millions of you in the brand-new BBC Sunday
:02:07. > :02:11.night drama The Village. Please welcome Saturday Kitchen, -- please
:02:11. > :02:15.welcome to Saturday Kitchen, Nico Mirallegro. Check out the eyebrows!
:02:15. > :02:21.I didn't think you were going to bring it up. They are becoming a
:02:21. > :02:26.main part of the show. Like Nigel man sell. You are probably the
:02:26. > :02:31.youngest guest we've had on the show. 22 years of age. Not bragging
:02:31. > :02:35.yes. But your career, it's amazing what you have been doing. Tell us
:02:35. > :02:45.about The Village? Yeah, The Village is one of those dramas
:02:45. > :02:46.
:02:46. > :02:51.that's just amazing to be part of with John Simm,, Maxine Peak, and
:02:51. > :02:54.the script is from Peter Moffatt and the director, Antonia Bird,
:02:54. > :02:58.it's one of these things that, straightaway you want to be
:02:58. > :03:02.involved with it. You can Relax today because it's food on the menu.
:03:02. > :03:08.At the end of the programme, I'll either cook food heaven or hell for
:03:08. > :03:14.you. It will be something based on your food heaven or your food hell.
:03:14. > :03:20.The chefs will decide what you will be eating. What would food heaven
:03:21. > :03:25.be? Simple steak and chips.Sounds good to me. Nice and tasty.And the
:03:25. > :03:30.dreaded food hell? I'm not a fan of - I do like fish but I'm not a fan
:03:30. > :03:35.of shellfish, it creeps me out a bit. So some sort of crab, that
:03:35. > :03:40.would be my hell. Steak or crab. I have a slice of sirloin steak in
:03:40. > :03:45.mind for the heaven. Serve it with a salsa verde, made with loads of
:03:45. > :03:54.herbs, mustard and capers, served with garlic mushrooms and a pile of
:03:54. > :03:59.frozen chips on the side! Frozen chips, proper. Nico could be facing
:03:59. > :04:07.hell, soft shell crab. It's dipped in beer batter and deed fried and
:04:07. > :04:11.served with Garrick and a pepper watercress salad on the side.
:04:11. > :04:20.Sounds nice? Yes. At the end of the show see which
:04:20. > :04:25.one Nico gets. If you would like to ask a question, you can call us:
:04:25. > :04:28.You will be able to put questions to us live. If I speak to you, I'll
:04:28. > :04:34.ask whether Nico should be facing food heaven or hell, so start
:04:34. > :04:39.thinking. Hungry? Very.How ice about a scotch egg? Why not!
:04:39. > :04:43.Cooking it is this man. It's brilliant. Paul, come on, great to
:04:43. > :04:49.have you on the show. Come on, what are we making? Smoked haddock
:04:49. > :04:53.Scottish egg, then on the side, a simple black pudding, pickled onion
:04:53. > :04:58.simple black pudding, pickled onion salad. Sounds good. I'll start off
:04:58. > :05:04.with skinning the haddock. You bake the potatoes for this one?
:05:04. > :05:10.Yes, we bake the potatoes, eep the nice flavour in them, none of it
:05:10. > :05:15.goes in the water -- keep the nice flavour. The potato is like the
:05:15. > :05:19.sausage meat, like the binding agent. It's like a fish cake mix
:05:19. > :05:23.really. The smoked haddock you are using there, you can get two main
:05:23. > :05:30.ones, the dyed and undyed. This is the natural one, the one that you
:05:31. > :05:40.should be buying? Yes, nice and natural with a smoked flavour,
:05:40. > :05:49.cured texture. We do this with other fish as well. We do it in a
:05:49. > :05:57.restaurant with gravel axe salmon which is nice. Smoked'll, mackerel.
:05:57. > :06:06.-- smoked eel. Tell us about Padstow then? It's amazing that
:06:06. > :06:11.place. You've got yourself, Rick Stein and a great team, an
:06:11. > :06:15.abundance of restaurants. Outside London... It's a busy place. Very
:06:15. > :06:20.busy. We have just had Easter and half-term and we have two
:06:20. > :06:25.restaurants in Padstow and they've just been both absolutely fantastic,
:06:25. > :06:29.just busy. People are surprised that you could open more
:06:29. > :06:36.restaurants and there's still not enough restaurants there, like in
:06:36. > :06:40.the sense of the people just come from everywhere. Yes.I think the
:06:40. > :06:44.whole stay-cation thing is popular, nipping down for the weekend, not
:06:44. > :06:47.necessarily going abroad. If you get the weather, you will agree,
:06:47. > :06:50.this country is fantastic to go on holiday.
:06:50. > :06:58.Exactly. You've been down there recently as well haven't you?
:06:58. > :07:06.a couple of weeks ago. Clare came to eat with us. Any good? Pretty
:07:06. > :07:16.good. Dice that. Do you want no get this pickle on? Yes. What we have
:07:16. > :07:35.
:07:35. > :07:40.there is water, white wine vinegar, cooked but we are using these
:07:40. > :07:46.smallish eggs? Yes. These ones are from a girl that works at the
:07:46. > :07:53.restaurant, her mum has hens in her garden. They are a bit bigger than
:07:53. > :07:58.a quail egg. They work really well in the recipe to make it more of a
:07:58. > :08:02.hearty portion. Otherwise you are cooking those for what, two-and-a-
:08:02. > :08:05.half minutes? Yes, depending on the size. It's worth doing one off in
:08:05. > :08:08.boiling water stpraigt away before you do the whole batch --
:08:08. > :08:14.straightaway. The beautiful thing about this dish is when you crack
:08:14. > :08:19.into it and it's nice and runny, the egg. We have got some spring
:08:19. > :08:23.onions to go in with the haddock and chives. It's the classic
:08:23. > :08:30.flavours that work well with smoked haddock. You mentioned the
:08:30. > :08:35.restaurant Number 6, but you have another one down there as well?
:08:35. > :08:41.we have another one. Cornish ingredients in there, same as
:08:41. > :08:47.Number 6 and we try to give them Italian influence, nice pizzas in-
:08:47. > :08:52.house, a good burger, nice steak, but I love that sort of stuff. You
:08:52. > :08:57.get as much enjoyment doing that as what we do at Number 6. People
:08:57. > :09:01.think of that area as being just about fish but it's rich with so
:09:01. > :09:08.many other ingredients? Some incredible artisan supplies popping
:09:08. > :09:13.up everywhere now in Cornwall. It's just fantastic. You were looking
:09:13. > :09:17.around while you were down there? Yes, I was visiting some people
:09:17. > :09:24.whilst I was down visiting Paul and there are some amazing producers
:09:24. > :09:28.down there. Really great. Haddock, chives, spring onion, sweet chilli
:09:28. > :09:34.sauce. You can get this at supermarkets, real easy to get hold
:09:34. > :09:44.of. A bit of Tabasco in there. It gives it a nice little spice which
:09:44. > :09:45.
:09:45. > :09:49.really lifts it. Seasoning. OK. Some lemon. So it just gives a
:09:49. > :09:55.lovely flavour that really works well with the haddock. Which menu
:09:55. > :10:05.is this on? We've got this on the lunch menu right now actually at
:10:05. > :10:06.
:10:06. > :10:10.Number 6. It works well served with a curry mayonnaise which goes
:10:10. > :10:16.really well with the black pudding and salad. That's the mix there,
:10:16. > :10:23.James. I'm going to wrap it round the egg. These are the smaller
:10:23. > :10:26.eggs? Yes.Which we have soft boiled? Yes.And these want about
:10:26. > :10:36.two-and-a-half, three minutes then ice cold water? Yes.Black pudding
:10:36. > :10:38.
:10:38. > :10:46.you have got there? Where this haddock is just sort of smoked and
:10:46. > :10:51.slightly smoked, it finishes off in the frier. We don't put it in flour
:10:51. > :10:54.either, just straight into the egg yolk. We have got one in the fridge
:10:54. > :11:02.already. I'll pop this one in because they want about three
:11:02. > :11:06.minutes, is that right? About two to three minutes, yes. You
:11:06. > :11:11.literally take the mix and pack it around there. You have to be
:11:11. > :11:14.careful not to break the egg? because you want it to be nice and
:11:14. > :11:19.soft. It's important it's soft because it's the yolk that goes
:11:19. > :11:29.with the black pudding and the salad that's really nice. I have a
:11:29. > :11:29.
:11:29. > :11:35.touch of mustard and vinegar here, a bit of that. Also that nice fresh
:11:35. > :11:38.spring onion, it comes alive when it hits the oil. Two in there like
:11:39. > :11:44.that. I don't use egg yolk because the egg white is a nuech ral
:11:44. > :11:48.flavour so it's not going to taste of egg -- neutral. I want it
:11:48. > :11:54.literally as a sticking agent. That's it, in like that. And you
:11:54. > :11:59.can keep them in the fridge? When you make them like this with this
:11:59. > :12:09.particular egg, put them in the fridge to take the chill off them.
:12:09. > :12:19.
:12:19. > :12:25.If you have any questions for our a minute away that one? Yes,
:12:25. > :12:33.fantastic. Salads are nearly ready. I'll lest that rest without heat on
:12:33. > :12:37.tonne there -- top there, James. We have gorgeous rapeseed mayonnaise.
:12:37. > :12:44.A standard mayonnaise made with rapeseed? Yes.You can see it here,
:12:44. > :12:49.the colour of it. I'm going to use the same ingredients, sweet chilli
:12:49. > :12:56.syrup. Tabasco. Then turmeric and a mild curry powder, like a korma one
:12:56. > :13:01.in there like that. Seasoning. inspiration from the menu, do you
:13:01. > :13:10.get that from all the produce around the area? Yes. We are using
:13:10. > :13:15.Herdwick mutton at the moment, but every other thing is all
:13:15. > :13:24.Cornwallish -- Cornish. We have monkfish, cod, beef that we are
:13:24. > :13:31.using from a great butchers we use in launs stone -- Launceston. We
:13:31. > :13:36.are very fortunate down there. That now is just infused with the curry.
:13:36. > :13:46.Black pudding goes lovely. A bit on there to sit the egg. A bit over
:13:46. > :13:51.that side. And dress the salad. you put the lettuce in ice to crisp
:13:51. > :13:56.it up? Yes, then dress it so you have all the juices that come out
:13:56. > :14:02.of the black pudding. Then the pickled onions. Lovely. Pan fried,
:14:02. > :14:05.so the black pudding is nice and crispy and pan fried. Fantastic
:14:05. > :14:12.with smoked haddock. It's a beautiful combination.
:14:12. > :14:19.That's that one? Yes. Pickled shallots. To give that nice acidity
:14:19. > :14:24.to the dish like that. And then the egg, a bit of seasoning on top and
:14:24. > :14:29.just like that on top. A bit easier than the first dish you made when
:14:29. > :14:36.you were over there, isn't it? told know keep it simple! Tell us
:14:36. > :14:43.about it again? Black pudding and pickled onion salad, curry
:14:43. > :14:49.mayonnaise and Scottish egg. I know that this is going to be so
:14:49. > :14:59.good! Dive into this. Let's have a try. Slightly like breakfast.
:14:59. > :15:09.black pudding and egg. Ladies first. Dive in. You go. I'll cut it. Oh,
:15:09. > :15:09.
:15:09. > :15:15.look at that. Perfect. That's the key there. Not too long for the
:15:15. > :15:21.egg? Then the onions, the chives, the sweet chilli, Tabasco. It's a
:15:21. > :15:26.lovely dish to try at home. It's like a fish cake around an egg.
:15:26. > :15:36.We need some wine to go with this. We sent Susie to Wiltshire today.
:15:36. > :15:38.
:15:38. > :15:40.But what has she chosen to go with Today I've come to the ground of
:15:40. > :15:50.the famous college. It's market day so I think it's time I went and
:15:50. > :15:52.
:15:52. > :15:55.shopped for wines for this There are so many fantastic
:15:55. > :16:00.flavours and textures in Paul's recipe that the best thing to do
:16:00. > :16:06.when it comes to choosing a wine is to look at the dish as a whole and
:16:06. > :16:09.think about when you might be eating it. If you are serving this
:16:09. > :16:16.smoked haddock Scottish egg as brunch I would suggest you push the
:16:16. > :16:20.boat out and go for a sparkling wine, even sham pine, like this
:16:20. > :16:25.stylish non-vintage. If this is your weekend lunch, you need a
:16:25. > :16:27.refreshing aromatic wine. That's what I've got here. It's the
:16:27. > :16:35.Laurent Miquel Vendanges Nocturnes Viognier from the sunny south of
:16:35. > :16:39.France. It's got the most amazing see
:16:39. > :16:46.ductive flavours. As this wine's name suggests, the graips were
:16:46. > :16:51.harvested at night when it's nice and cool -- grapes. That's given it
:16:51. > :16:56.a beautiful blossomy character. That's delicious! It's elegant but
:16:56. > :17:01.there's plenty of ripe, apricot and pear fruit that be balance the
:17:02. > :17:05.savoury black pudding and vinegary shallot salad. There's also a hint
:17:05. > :17:09.of ginger which will pick up on the subtle curry flavour of the
:17:09. > :17:14.mayonnaise. Then it's very refreshing and that's what we need
:17:14. > :17:18.to offset the smokiness of the fish and to cleanse our palates between
:17:18. > :17:22.each indulgent mouthful. Paul, you have given us a wonderfully
:17:22. > :17:31.innovative dish and here's something suitably fun and a little
:17:31. > :17:34.bit exotic to drink with it! Is she right with this one?
:17:34. > :17:40.Absolutely right. That is a perfect match. It suits the black pudding
:17:40. > :17:44.and the curry. It's a lovely wine. Happy with that? I'm not going to
:17:44. > :17:52.lie and pretend I know my wines but beautiful, yes, lovely. Perfect.
:17:52. > :17:59.Everybody's happy. Coming up, the great spring recipe is monkfish and
:17:59. > :18:02.other ingredients. Asparagus, peas, broad beans and morels. Now here is
:18:02. > :18:12.Rick Stein munching his way across France. He's out on the water today
:18:12. > :18:12.
:18:12. > :18:59.Apology for the loss of subtitles for 47 seconds
:18:59. > :19:03.For Chalky, 'And that's what gives them this
:19:03. > :19:04...Il n'y a qu'a Marennes et Oleron qu'on a des claires
:19:04. > :19:06.et des huitres vertes.
:19:06. > :19:09.Des huitres vertes. Oui.
:19:09. > :19:12.This is a family affair with uncles- and aunts, nieces and nephews,
:19:12. > :19:15.and the whole place is organically knitted together by one common bond.
:19:15. > :19:19.And that is to produce the best oysters they can.
:19:19. > :19:22.Their huts may look a bit ramshackle, but these people make a good living.
:19:22. > :19:29.Their oysters sell for a euro apiece, and there's no shortage of takers.
:19:29. > :19:33.Look at that, lovely big meat in there.
:19:33. > :19:36.I love that, I really like lots of salty water in my oysters,
:19:36. > :19:42.cos it just accentuates the sweetness of the meat. Parfait!
:19:42. > :19:46.It's very good. RICK LAUGHS
:19:46. > :19:49.And with all her experience, she should know.
:19:49. > :19:57.But if you don't fancy oysters on their own, then you can make a classic sauce mignonette.
:19:57. > :20:01.It's dead easy.
:20:01. > :20:06.It's simply made with some very finely chopped spring onion, and you can use the green part.
:20:06. > :20:11.It's actually got a bit of an oriental feel about it.
:20:11. > :20:13.This is one of the things I purloined from France
:20:13. > :20:22.in the '70s, when my restaurant was starting to get going.
:20:22. > :20:26.So it's white wine vinegar, a little vegetable oil, and some coarsely cracked white peppercorns.
:20:26. > :20:28.All mixed up together, that's all there is to it.
:20:28. > :20:32.When I first discovered this, I thought the only way to eat oysters
:20:32. > :20:35.was with a dash of lemon juice or a spoonful of shallot vinegar.
:20:35. > :20:37.But this works just as well, and it's a great way to start a meal.
:20:37. > :20:39.This is Charron, an absolute Mecca for seafood lovers.
:20:40. > :20:43.The mussels here are world famous.
:20:43. > :20:46.These muddy kids are collecting tiny clams, which they'll no doubt flog to the nearest restaurant.
:20:46. > :20:50.I'm off collecting mussels with Jean-Paul Bouteiller.
:20:50. > :20:53.To him, this is the centre of the universe. He describes his fishing grounds as a large wine glass
:20:53. > :21:00.filled to the brim with the perfect- cocktail of seawater and mussels.
:21:00. > :21:04.It was a shipwrecked Irish sailor, some 800 years ago, who came up
:21:04. > :21:07.with the idea of growing the mussels on these bouchots.
:21:07. > :21:11.All they have to do, it seems, as Mother Nature's been so bountiful,
:21:11. > :21:16.is to devise a contraption that takes all the strain out of harvesting.
:21:16. > :21:20.But they've got a very special way of cooking them, too.
:21:20. > :21:23.Mais il faut qu'elles soient comme cela.
:21:23. > :21:26.What he's saying is that they have to arrange the mussels that way up
:21:26. > :21:31.because, when they open, under the fires, they go open like that.
:21:31. > :21:40.So the ash can't fall down in, because they're open underneath.
:21:40. > :21:42.Oui, oui. Donc quand on recoit des amis, tout le monde fait l'eclade.
:21:42. > :21:46.Tout le monde se met autour.
:21:46. > :21:50.It's really important to keep alive these traditions, in this age of fast food.
:21:50. > :21:55.A sentiment which I totally agree with.
:21:55. > :21:59.Sante!
:21:59. > :22:02.Sante!
:22:02. > :22:06.I tried this once in Padstow, on the beach.
:22:06. > :22:08.It's called an eclade,
:22:08. > :22:14.but I made a right pig's ear of it,
:22:14. > :22:18.You can see they're starting to cook, cos there's all this liquid coming out from them.
:22:18. > :22:22.Once the fire has died down, it's easy to waft away the ashes.
:22:22. > :22:25.Eh, voyez comme elles etaient retournees. Et bien, il n'y a pas de cendres dedans.
:22:25. > :22:29.Oui. Cos he's put them upside down,- there's no ashes on there at all.
:22:29. > :22:31.And here we go.
:22:31. > :22:35.They're beautiful. I have to say, I- thought there'd be a bit of a taste- of Yellow Pages in there, but no.
:22:35. > :22:38.Just the taste of that piney wood smoke. They're absolutely delicious and so simple.
:22:38. > :22:44.No sauce there, and so easily done.
:22:44. > :22:47.This is really the end of my seafood meanderings down the coast of Bordeaux.
:22:47. > :22:51.This is where I think the real classic country food starts in France.
:22:51. > :22:55.The South-West, Gascony and the Languedoc.
:22:55. > :23:00.The barge that will take me to the Mediterranean leaves a few miles upstream in a couple of hours.
:23:00. > :23:06.But before I go, a last request.
:23:06. > :23:11.This is my favourite restaurant in Bordeaux. It's called La Tupina,- and in fact it's been voted
:23:11. > :23:21.one of the 50 top restaurants in the world by a restaurant magazine,- which I totally agree with.
:23:21. > :23:25.I think you can see why I like it so much.
:23:25. > :23:30.This is total theatre. I mean, they're cooking everything in front- of these charcoal and wood fires.
:23:30. > :23:33.Just look at what's going on over there.
:23:33. > :23:37.I mean you've got duck...chips being fried in duck fat on the fire there,
:23:38. > :23:41.you've got chickens in front on a spit.
:23:41. > :23:44.Lovely Charolais beef, that's a cote de boeuf.
:23:44. > :23:47.Look at the marbling on it and that layer of fat.
:23:47. > :23:51.You can tell it's well-aged. Imagine that for Sunday lunch.
:23:51. > :23:54.I think that's what I'm going to have.
:23:54. > :24:02.I'm on my own, unfortunately - it's- for two people. I just love these.
:24:02. > :24:06.There goes my lunch, cooked saignant, which is pretty rare and not for the faint-hearted.
:24:06. > :24:09.'But first something I've never had before - tricandilles.'
:24:09. > :24:11.Tricandilles, vous voyez.
:24:11. > :24:14.A first for me. This is pork intestines,
:24:14. > :24:18.just fried in duck fat with salt and pepper
:24:18. > :24:21.and finished with a persillade, which is parsley and chopped garlic.
:24:21. > :24:29.We have things called chitterlings,- but they've never tasted like this to me. The same sort of idea.
:24:29. > :24:32.The local Medoc is the only wine to have with this.
:24:32. > :24:35.The cote de boeuf is tender and cooked to perfection.
:24:35. > :24:39.I won't be sending this back.
:24:39. > :24:42.Now, this is for two people. I have- to say, I'm not eating all of that.
:24:42. > :24:45.Just the rest will go to the crew.
:24:45. > :24:49.They're rather looking forward to it.
:24:49. > :24:53.The trouble is, for the next five weeks or so, everything's cooked in duck or goose fat.
:24:53. > :25:03.Until we hit Provence, and then of course it's olive oil. I hope by then I'm not in size 42 trousers!
:25:03. > :25:11.
:25:11. > :25:12.saw him last week, kitchen pickers wear
:25:12. > :25:12.wear massive
:25:12. > :25:13.wear massive knickers!
:25:13. > :25:13.wear massive knickers! You
:25:13. > :25:14.You can
:25:14. > :25:14.You can have
:25:14. > :25:18.You can have a
:25:18. > :25:23.You can have a go at these recipes this afternoon. I was doing this to
:25:23. > :25:27.wind up the Michelin starred crew. This is butterfly buns. I love this,
:25:27. > :25:32.my grandmother's old recipe. It comes from, when I was in the stais
:25:32. > :25:36.last year filming, I walked into this fantastic old bakery and
:25:36. > :25:42.everything was old school, the equipment and everything -- was in
:25:42. > :25:47.the States. All the equipment was in the ovens, it was fantastic. All
:25:47. > :25:57.the desserts were great. The head baker had been there since he was
:25:57. > :26:05.six years old and he was 87! And his cois chef was 79. It reminded
:26:05. > :26:09.me of this dish. 175 of butter, 175g of plain flour, baking powder,
:26:10. > :26:14.175g of sugar, caster sugar. Then just basically three medium eggs.
:26:14. > :26:19.This is what we call an all in one batter which is so simple really,
:26:19. > :26:26.you just throw it in. It's easier in one of these machines as well.
:26:26. > :26:31.Vanilla, exactly how my granny used to do it. Pop the lid on and blend.
:26:31. > :26:38.You only blend this for about 30 seconds, a minute, until you get to
:26:38. > :26:44.a paste. On the other hand is your mixture. A little bit more. It's
:26:44. > :26:49.more or less done then. You can flavour this with whatever you want.
:26:49. > :26:55.Then all we do is get a decent size spoonful and pop it into the moulds.
:26:55. > :26:58.Make sure the paper cases are filled up really well. We are going
:26:59. > :27:04.to turn this into butterfly buns, probably one of the simplest things
:27:04. > :27:13.I've tone on this show, and certainly all the tastiest because
:27:13. > :27:16.the crew will want these. 170 in the oven. Make sure these are
:27:16. > :27:20.decently filled because you want them to spike up in the centre.
:27:20. > :27:28.That gives the butterfly effect when they are done, so make sure
:27:28. > :27:33.you get plenty of this filling in. Probably leave those to one side.
:27:33. > :27:43.Pop them in the oven, about 15 minutes that's all. They cook
:27:43. > :27:47.
:27:47. > :27:56.quickly. Leave them to one side and we end up with these. You see! Come
:27:56. > :28:02.on, this is what you want! It must be like the stuff you get on set?
:28:02. > :28:07.Yes. Tell us about The Village, you are on the third episode? The third
:28:07. > :28:15.episode is coming at 9pm BBC One. Sadly, we don't get food like this
:28:15. > :28:18.on set. It's dark and bleak isn't it? It is dark and bleak but that's
:28:18. > :28:21.what 1914 and that era was like, that's the true story we are
:28:21. > :28:25.telling, it's real life and we are trying to make it as real as
:28:25. > :28:30.possible and that is the reality of it, you know, literally farmers
:28:30. > :28:34.were dropping dead through hard work in the fields, you know.
:28:34. > :28:40.That's reality. But it's sort of the recollection of Bert Middleton,
:28:41. > :28:46.who is 110 years old, who's telling his life long story about what went
:28:46. > :28:51.on in this village of his so yes. Where is it set? Where is it
:28:51. > :28:56.filmed? It was filmed in the Peak District in and around Buxton and
:28:56. > :28:59.Derbyshire, all them sort of places. Stunning around there. Me and my
:28:59. > :29:04.mum went back for Christmas, we loved it that much, it was
:29:04. > :29:08.beautiful. A far cry from the series we know you from as well,
:29:08. > :29:14.Hollyoaks! I didn't actually watch it but my mate does who's a big fan
:29:15. > :29:20.of Hollyoaks, I'm going to embarrass him now, Chris Star, 46
:29:20. > :29:26.years old. 46! Wow, that's nod good. He needs to get out more! He does.
:29:26. > :29:29.Hollyoaks was amazing. It was one of them things that, it's like a
:29:29. > :29:34.starting place for any young actor or any actor that wants to try and
:29:34. > :29:38.get into it. You had a good character in it though, that's
:29:38. > :29:44.probably the key isn't it, it set you up for doing what you are doing
:29:44. > :29:48.now, the director was different? Completely. I wore a wig, had black
:29:48. > :29:51.eye liner and break finger nails and this stuff I wasn't used to and
:29:51. > :29:57.it was amazing because you got to make a real character out of it.
:29:57. > :30:07.You didn't have to do your cry brows, did you? What, these slugs!
:30:07. > :30:13.You are only 22 years old, born in 1991? Yes.We are going to ban
:30:13. > :30:19.people from the 90s, born in the 90s, coming on the show. You have
:30:19. > :30:25.something else about to be released? Yes, Spike Island set in
:30:25. > :30:29.the 90s about five lads growing up in Manchester and they idolise the
:30:29. > :30:34.Stone Roses, they want to be them, each character resembles each one
:30:34. > :30:40.of the Stone Roses and they'll do anything to get to this gig in
:30:40. > :30:43.Widnes. They'll blag, lie, fight, climb, you know, anything to get
:30:43. > :30:49.tickets and it's a universal story, anyone could watch it because it's
:30:49. > :30:54.a stand by me-type of film where it's about the growing up of lads.
:30:54. > :31:04.We had such a laugh making it. is based on the famous gig they did
:31:04. > :31:07.
:31:07. > :31:12.what, back in 1990? Yes, I was 91 - - minus one, nol bragging again. It
:31:12. > :31:16.was amazing stepping back into them clothes. I had a mushroom cut, like
:31:16. > :31:26.really extreme to the point where I was getting stopped in the street
:31:26. > :31:28.
:31:28. > :31:34.and people were going "Do you know it's 2012, mate". But it was one of
:31:34. > :31:38.these things, my best friend was cast in it, he plays the main guy
:31:38. > :31:42.in it. It was one of those things, it will stick with me forever, it
:31:42. > :31:47.was a complete memory and it's released in June in cinemas so look
:31:47. > :31:56.out for it. As well as that, you've got The Village, the film and
:31:56. > :32:05.everything else and E4? My Mad Fat Diary. Is that coming back again?
:32:05. > :32:09.For a second series with eight episodes this time. And it's one of
:32:09. > :32:15.those things, it took off in its own way and with its own style.
:32:15. > :32:23.Sorry, I'm fascinated with what you are doing there. It's just piping.
:32:23. > :32:30.We have a Michelin star couple over there and I'm doing butterfly
:32:30. > :32:35.cakes! It's set in 1996 and it's about a 16 stone girl who left a
:32:35. > :32:42.psychiatric ward and it's about her life and her diaries and it's an
:32:42. > :32:48.amazing story and the way they do it in post-production with the
:32:48. > :32:54.grafics and the writer -- graphics and the writer, it's great. Sharon
:32:55. > :33:01.Rooney is in it? She plays Rae, yes, shaest amazing and so funny he --
:33:01. > :33:05.she's amazing and so funny to work with in real life. These are the
:33:05. > :33:10.butterfly buns. You cut the top. This Kurd in the top is my
:33:10. > :33:17.grandmother's old tip she used to have. She used to take freshly made
:33:17. > :33:25.lemon Kurd -- lemon curd, good quality one, add that to partly
:33:25. > :33:29.whipped cream and it thickens it, almost like you've got almost like
:33:29. > :33:35.a ripple effect in there. But it's old school. I just love all this
:33:35. > :33:39.and I just think it's great. When I walked into this baker's shop in
:33:39. > :33:44.America, I thought, when I come back I'm going to have a go at it,
:33:44. > :33:48.but I'll wait until there's a three star Michelin chef sat over there
:33:48. > :33:58.and serve it to them! The idea of that is that you pile it all on.
:33:58. > :33:59.
:33:59. > :34:08.You can have a go at this, easy enough. Icing sugar. Then you can
:34:08. > :34:13.put those on your little tray. How many camera crew have we got, who
:34:13. > :34:17.wants one? I love them, they are so delicious, so simple. Take your
:34:18. > :34:21.pick. Wow.Grab one. Thank you very much. Let me know what you think
:34:21. > :34:26.and I'll leave the rest over here because I know that Clare's eyeing
:34:26. > :34:31.one up. Dive in. That's my grandmother's old lemon curd recipe.
:34:31. > :34:35.If there's a skill or dish you would like me to demonstrate on the
:34:35. > :34:43.show, drop us a line, we'll try to cover it.
:34:43. > :34:50.All the contact details on the website. Happy with that? Yes.That
:34:50. > :34:55.or the Scottish egg? I'd go with the Scottish egg... I can forgive
:34:55. > :35:01.you. Pay us later, it's fine.I'll cut off your eyebrows in a minute!
:35:01. > :35:08.You could be facing food heaven or food hell. You don't want heaven do
:35:08. > :35:14.you?! The steak will be served with salsa verde, mustard to make it hot
:35:14. > :35:24.and spicy, garlic mushrooms and a pile of chips on the side. Or knee
:35:24. > :35:24.
:35:24. > :35:30.ka could be facing the fabulous fad hell -- Nico. That soft shell crab,
:35:30. > :35:34.coriander, yeast, served from the frier with a gar licky aioli and a
:35:34. > :35:39.watercress salad -- garlicy. You have to wait until the end of the
:35:39. > :35:43.show to see the final result. Time for one of three slobty MasterChef
:35:43. > :35:53.hopefuls to go home. -- celebrity mass they are chef hopefuls to go
:35:53. > :35:53.
:35:53. > :36:45.Apology for the loss of subtitles for 47 seconds
:36:45. > :36:55.home. Have a look at this and I'll impress the judges, the celebrities
:36:55. > :37:00.
:37:00. > :37:05.must cook a dish of their own I was really nervous for them. I
:37:05. > :37:10.hope they get it out in time and that it's a nice plate of food.
:37:10. > :37:18.I've got pretty high expectations. I know they are in the early stage
:37:18. > :37:23.of the competition, you know, but which may have the winner.
:37:23. > :37:33.looking for something a little different and just good tastes, you
:37:33. > :37:37.
:37:37. > :37:41.know. 20 minutes has gone. Hi, Michael
:37:41. > :37:47.how are you feeling? Good. Confident with what I'm cooking I
:37:47. > :37:53.need to be confident that I have the time to cook it. I have pan
:37:53. > :37:58.fried sea bass, celeriac puree and potato. The other course?
:37:58. > :38:08.MasterChef favourite of chocolate fondant with an orange mascarpone
:38:08. > :38:14.
:38:14. > :38:19.Rebecca, smile on your face, this is brilliant! Yeah, it won't be
:38:19. > :38:25.there for long. We have a huge array of ingredients. What are you
:38:25. > :38:31.cooking? Starter is pear, walnut and salad. Then a lamb bake with
:38:31. > :38:36.spicy rice, ginger glazed carrots and apricot chutney, based on the
:38:36. > :38:40.national dish of South Africa. The egg bake I'm going to put on top
:38:40. > :38:45.will have coconut in it. This South African dish, it can split the
:38:45. > :38:50.crowd, can't it, because it's like egg, spices and sweet but savoury
:38:50. > :38:55.and quite unusual? I have a sweet tooth and love savoury foods to be
:38:55. > :38:59.combined with fruits and a bit of sweetness. If I can make sure the
:38:59. > :39:09.flavours are subtle and it's not overpowering, that will probably be
:39:09. > :39:09.
:39:09. > :39:18.the key thing. What are your two dishes? Pan fried
:39:18. > :39:24.lamb's liver with bacon, creamy mash in a wine ju and sticky toffee
:39:24. > :39:29.pudding. Mr Wallace's favourite, the sticky toffee pudding. Are you
:39:29. > :39:33.going to do it justice? I hope so. Liver and bacon, classic. This dish
:39:33. > :39:39.relies upon this sauce doesn't it to hold it together? Yes, it does.
:39:39. > :39:42.Have you made the sauce before? Yeah. And?It wasn't great. How do
:39:42. > :39:48.you feel about sticky coffee pudding, Mr Wallace's favourite?
:39:48. > :39:53.love it. I've made it, I would say, about 20 times. The first time it
:39:53. > :39:58.went wrong was last night. Don't let it go wrong today, mate. Will
:39:59. > :40:03.try my best. Good luck.Thank you, chef.
:40:03. > :40:09.Nine minutes to go before your salad goes out.
:40:09. > :40:17.Going to be on time? Yes. Starter's going to be on time.
:40:17. > :40:22.I like the sound of the starter, classic combination. She has to
:40:22. > :40:32.make sure she nails it and gets the flavour combinations right. Or else
:40:32. > :40:42.it's just a pear and walnut salad. Let's take 'em. Let's go! Bang on
:40:42. > :40:43.
:40:43. > :40:47.time. Bang on time! Well done. the starter you have pear, walnut
:40:47. > :40:52.and cheese, salad with a mustard dressing. Thank you.Thanks.
:40:52. > :40:57.Exactly what I expected. There's nothing amazing about it
:40:57. > :41:07.presentation-wise or anything. would have to order about nine of
:41:07. > :41:07.
:41:07. > :41:13.them for a main! It's a nice well- balanced salad. It doesn't ring any
:41:13. > :41:18.bells. It is what it is and it's not quite enough. This lamb bake
:41:18. > :41:23.had better be very good. That's the starter's gone. 15
:41:23. > :41:33.minutes for the main. The main I'm not quite sure what this lamb bake
:41:33. > :41:36.
:41:36. > :41:46.is. I like the sound of it. I have great hopes for it. 60 seconds left.
:41:46. > :41:54.
:41:54. > :42:02.Come on. OK.Ready? Ready. For the main, it's called bobotti, a lamb
:42:02. > :42:10.bake with custard egg topping, spicy rice, ginger chutney and
:42:10. > :42:15.glazed carrots. Enjoy. Thank you. John and Greg hated the combination
:42:15. > :42:21.of the top and the bottom. First impression is some great smells, it
:42:21. > :42:29.makes you want to eat it and I'm looking forward to this. The lamb
:42:29. > :42:34.is nice. Not quite so sure about the topping. Quite sweet. But yeah,
:42:34. > :42:39.it's OK. I quite like that. All the spices work. It's got nuts, raisins
:42:39. > :42:49.and spices, it's pleasant and works for me. I honestly like it. I'm
:42:49. > :42:57.
:42:57. > :43:04.Michael and Diarmuid get on in 20 minutes' time. Raymond Blanc is
:43:04. > :43:08.preparing a selection of cuts, coming up, to go with some braised
:43:08. > :43:12.shallots, tomatoes and onion puree. We let all the chefs, regardless of
:43:12. > :43:22.how many Michelin stars they have, to take part in the omelette
:43:22. > :43:30.challenge. Can't be egg-scused about being shell-fish about it.
:43:30. > :43:35.Let's see how high they go up the "Pecking" order. Will we be cooking
:43:35. > :43:39.food heaven or hell? Wait until the end of the show to
:43:39. > :43:44.find out which one it is. One of the best chefs in the country has
:43:44. > :43:50.been at the helm of three Michelin starred restaurants are Gordon
:43:50. > :43:56.Ramsay, Clare Smyth. Great to have you on the show. Great to be here.
:43:56. > :44:02.Something coming into season? monkfish with ham, peas, broad
:44:02. > :44:09.beans, morel mushrooms and asparagus. You want to get the
:44:09. > :44:16.monkfish on and want me to do this butter, yes, so fire away. It's a
:44:16. > :44:23.simple dish, easy to do at home as well. You had a refit recently?Yes,
:44:23. > :44:29.we closed for five weeks and totally refurbished the dining room,
:44:29. > :44:33.this is the third one we've had in 15 years actually which is pretty
:44:33. > :44:38.unusual. To have a complete refurb and new design is unusual, but it's
:44:38. > :44:43.great. Do you get a new kitchen?We just tidied the kitchen up a little
:44:43. > :44:49.bit. The kitchen's only six years old, so yeah, get a few more years
:44:49. > :44:57.out of it yet. So the monkfish has gone in. We are going to roast it
:44:57. > :45:05.up. Whilst that is roasting, I'll start cooking the morels. Nice
:45:05. > :45:09.little warm pan. Fresh morels here are they? Yes, they are.They are
:45:09. > :45:15.difficult to get hold of? expensive as well. I'm going to
:45:15. > :45:20.start with a bit of butter. Aisle take some of your shallots there.
:45:21. > :45:26.Where do you get inspiration from for a Michelin starred restaurant
:45:26. > :45:32.then, where does that come from? kind of comes from everywhere.
:45:32. > :45:40.Produce really. Trying to find the seasons, the produce, great
:45:40. > :45:45.suppliers, great producers of stuff. Yes, obviously you are trading and
:45:45. > :45:50.your background has a lot to do with it as well. The morels have
:45:50. > :45:53.gone in then? Yes. I'm going to sweat them a little, then put some
:45:53. > :45:58.white wine and stock in there. Going to get some colour on the
:45:58. > :46:08.monkfish and I'm going to then pop it into the oven with a bit of
:46:08. > :46:29.
:46:29. > :46:39.oven? Yes, please.How long? Four minutes. Quite high?Yes. A built
:46:39. > :46:40.
:46:40. > :46:45.of white wine into the morels there. Reduce the white wine a touch with
:46:45. > :46:49.some chicken stock in there. have a particular way of cooking
:46:49. > :46:53.asparagus don't you which is slightly different? Yes, we cook a
:46:53. > :46:59.lot of the vegetables and things at the restaurant very simply. We
:46:59. > :47:04.don't like to... It makes its own sauce when we cook it which is
:47:04. > :47:10.seasoning all the flavour into it. So I'm going to prep those. That
:47:10. > :47:15.butter you are making is originally from snail butter recipes that we
:47:16. > :47:21.used to use with dijon mustard in it, a bit of ham. When people have
:47:22. > :47:25.this idea of three star menu, they think it's massively complicated. A
:47:25. > :47:29.lot can be straightforward and simple? I think so. It's all about
:47:29. > :47:35.precision, cooking quality and precision. Paul will agree with me
:47:35. > :47:40.on that I think. How long did you work there for? I was there for
:47:40. > :47:45.three years, yes. We have got a few stories. He's not saying anything.
:47:45. > :47:51.We have got a few stories. But yes, it's all about quality ingredients
:47:51. > :47:57.and trying to find the best produce all of the time and precision, yes.
:47:57. > :48:04.Consistency, like you were saying, it's just over and over again?
:48:04. > :48:08.absolutely. It takes a lot of focus. You could do with this other
:48:08. > :48:13.things? Yes, sweat down the button mushrooms, shallots, garlic,
:48:13. > :48:17.parsley, chopped ham is really nice in there, mustard and almonds. We
:48:17. > :48:22.put ground almonds into it because when you put the snails in, it
:48:22. > :48:27.helps absorb the butter and stick to the snails which is really nice.
:48:27. > :48:36.Wrap that in cling film and it goes in the fridge. We have got one
:48:36. > :48:41.that's in here which we did this morning. Asparagus coming into
:48:41. > :48:49.season? Yes. We have got it coming from Wales this week. This is the
:48:49. > :48:54.first one. A little micro-climate there. We are going to put it into
:48:54. > :49:04.a hot pan with a bit of olive oil. You are cooking this really
:49:04. > :49:08.
:49:08. > :49:12.quickly? Really quickly. A bit of salt. Chicken stock in
:49:12. > :49:16.there? A little bit, yes.No need to blanch it, cook with olive oil
:49:16. > :49:26.and chicken stock? Yes, same thing with the peas and broad beans. I'll
:49:26. > :49:28.
:49:28. > :49:34.put a bit of butter into the peas though. Check that's OK braising
:49:34. > :49:42.away. This is a simple way to cook things like this. A few of those. A
:49:42. > :49:50.bit of salt. When you had your five weeks off travelling around, what
:49:50. > :49:56.ingredient did you find most fascinating for your new menu?
:49:56. > :50:00.I was up in Cumbria, Herdwick mutton was fantastic, as Paul
:50:00. > :50:04.mentioned. Really, really delicious. I was talking with a farmer and he
:50:04. > :50:08.was saying to me, you know, mutton is a by-product of lamb, you know,
:50:08. > :50:12.so we are all going to eat lamb so we should eat mutton as well.
:50:12. > :50:16.Really, talking with those people make you understand that, so I want
:50:16. > :50:24.to put it on the lunch menu to balance out life really, the circle
:50:24. > :50:29.of life, that's how it's got to be. So between lamb and mutton, it's
:50:29. > :50:36.around December January time, you get a certain type of meat from
:50:36. > :50:40.lamb at that time too? Yes.I'll take the fish out. Four minutes
:50:40. > :50:45.exactly. Of course, all the recipes are on
:50:45. > :50:49.the website at www.bbc.co.uk/Saturday Kitchen.
:50:49. > :50:54.I'll cover this over with the butter.
:50:54. > :51:00.We'll rest that monkfish for about a minute. Pop in the broad beans.
:51:00. > :51:07.The key to this is allowing it to rest a touch isn't it? Yes.I'll
:51:07. > :51:14.lift that off. You are going to top this? Yes, with some beautiful ham
:51:14. > :51:21.here. It's going to melt over the top, the fact that that melts oaf
:51:21. > :51:26.the top of the monkfish, it's Iberico ham. I'm going to wrap that
:51:26. > :51:32.around there and let it sit and melt.
:51:32. > :51:41.Got the butter ready. We are going to pop some of that into the peas.
:51:41. > :51:50.This is great because you can freeze this as well, can't you?
:51:50. > :51:58.We are almost there. Pop that into the peas and let it melt in. Spoons.
:51:58. > :52:05.People using dried morels, put them in cold water? A bit of warm water.
:52:05. > :52:09.Just stir all that lovely butter in. Also I think that this butter's
:52:10. > :52:19.really good if you are roasting mushrooms as well. You can just fry
:52:19. > :52:26.it up if you've wanted to. That asparagus is ready. How many seats
:52:26. > :52:31.is in the one in Hospital Road then? 44 in total.I assume you do
:52:31. > :52:40.that in lunch and dinner? Yes, about 50 covers for dinner, about
:52:40. > :52:50.40 for lunch every day which keeps us out of trouble! OK. That's about
:52:50. > :52:56.
:52:56. > :53:01.ready. Ready when you are.OK. The great thing about this is, it's
:53:01. > :53:06.almost very simple. You depoded the broad beans? Yes, and peeled them
:53:06. > :53:10.obviously and taken the little white bits out. We do that in the
:53:11. > :53:18.Michelin starred restaurant. that your job when you were there?
:53:18. > :53:27.Shelling the peas, yeah. And then cutting them in half. And all of
:53:27. > :53:33.the baby onions. Yeah.Then we've got little broad bean flowers which
:53:33. > :53:38.are absolutely stunning. One of the guys down near Poole grows this for
:53:38. > :53:42.us. You have one of these to test the fish, don't you? Yes, I didn't
:53:42. > :53:49.use eit just now, but a little spike, for steak, everything, poke
:53:49. > :53:55.it in and feel the temperature. You have to check whether it's cooked,
:53:55. > :54:03.I couldn't live without that. Roast monkfish with Iberico ham, peas,
:54:03. > :54:07.broad beans, morels and asparagus. How good does that look!?
:54:07. > :54:14.It looks fantastic. You know it's going to taste fantastic as well. A
:54:14. > :54:22.word of advice, don't take the Mick out of this one! I'll try not to.
:54:22. > :54:27.Tell us what you think of that one then. The great thing about
:54:27. > :54:32.monkfish is, we used to give it away really back then, but now it's
:54:32. > :54:38.hugely popular, a victim of its own success really. The price keeps
:54:38. > :54:42.going up. It's almost priced off people's menus. Lovely, it really
:54:42. > :54:48.is lovely. Happy with that?Yes. Need some wine to go with this.
:54:48. > :54:58.Susie is in Wiltshire, so let's see what she's chosen to go with
:54:58. > :55:05.
:55:05. > :55:09.spring-like recipe and, you know, when I tried it at home, there was
:55:09. > :55:14.no getting away from the fact that there is one perfect grape variety
:55:14. > :55:18.for this dish and it's Sauvignon Blanc. The asparagus, peas and
:55:18. > :55:22.broad beans, not to mention the lemon and parsley and of course the
:55:22. > :55:26.monkfish all work brilliantly with the vibrant mouth-watering flavours
:55:26. > :55:34.of a good Sauvignon. If money was no object, I would be reaching for
:55:34. > :55:40.a classy bottle of Sancerre, but I'm looking for something more
:55:40. > :55:44.affordable today. I found a great value option from New Zealand, the
:55:45. > :55:54.Ara pathway Sauvignon Blanc, a zesty wine to compliment the fish
:55:55. > :56:01.
:56:01. > :56:07.than anything else you are likely to find in the Noire Valley. I can
:56:07. > :56:12.immediately imagine drinking that with the spring-like ingredients in
:56:12. > :56:18.Clare's recipe. That's so crisp and lemony, ideal for those juicy
:56:18. > :56:21.chunks of monkfish. There are classic flavours here of gooseberry,
:56:21. > :56:26.pea chute and asparagus, all of which will pick up on the green veg
:56:26. > :56:31.and herbs in Clare's dish. At the same time, importantly, this is
:56:31. > :56:35.full flavoured enough for the salty Iberico ham, the garlic and the
:56:35. > :56:44.earthly mushrooms. Clare, I'm certainly in food and wine heaven
:56:44. > :56:49.and given we are in Marlborough, what could be better than a
:56:49. > :56:57.Marlborough Sauvignon Blanc?! It looks like it's so light but it
:56:57. > :57:04.has loads of flavour and depth and citrus-like as well. It paicks a
:57:04. > :57:11.punch this? A lemon note to it, nice with the Iberico ham -- it
:57:11. > :57:18.packs a punch. Belissimo! Beautiful!
:57:18. > :57:28.Michael's time to serve his food for the panel of judges in
:57:28. > :57:30.
:57:30. > :57:33.MasterChef now. I love all the elements of the main,
:57:33. > :57:43.I love all the elements of the main, not sure how it will work together
:57:43. > :57:44.
:57:44. > :57:51.though. One-and-a-half minutes left. Looking good, mate. Professional.
:57:51. > :57:59.Is that the last bit? Yes, main course done. Well get it out!
:57:59. > :58:08.guys. Today for the main course, pan-fried sea bass with chorizo,
:58:08. > :58:13.potato fondant, curly came and celeriac puree. Enjoy. Thank you.-
:58:13. > :58:19.- curly kale. I like the fish. If ug being ultra-critical, you could
:58:19. > :58:26.say it's overcooked a little. It's seasoned well. The celeriac puree
:58:26. > :58:31.is cold but tasty. Perfectly happy with that. I would have liked the
:58:31. > :58:39.bass a little lightly cooked but you get the crispy bits.
:58:39. > :58:43.12 minutes to get pudding out. That's not great. There was a
:58:43. > :58:47.massive curse on the chocolate fondant when I was here. Everyone
:58:47. > :58:51.who tried to do it failed. Just over three minutes. Where are your
:58:51. > :58:55.fondants? They are in. It's going to be close, I won't like.
:58:55. > :59:03.minutes on the fondant, three minutes to serve. That's right.
:59:03. > :59:08.Bang on time. What are you worried about? Time is up. No, no, they are
:59:08. > :59:14.still wet. I was this close!Go in there and tell them you are going
:59:14. > :59:18.to be a few minutes late and tell them why. All right. Hi, guys,
:59:18. > :59:24.minor apology, we are going to have a delay, it will be here, thank you
:59:24. > :59:32.for your patience, apologies again. That's not good. He'll have been
:59:32. > :59:37.under pressure, poor man. Ready? Still awful. I feel embarrassed,
:59:37. > :59:47.like I'm an idiot on MasterChef that tried chocolate fondant and it
:59:47. > :59:47.
:59:47. > :59:57.catches him out. I did chocolate fondant!
:59:57. > :00:05.
:00:05. > :00:10.Chocolate fondant with orange Oh, look, he's nailed it there.
:00:10. > :00:17.Very happy for him. Wonderful. Gloriously chocolatey. The orange
:00:17. > :00:25.is a flavour made in heaven. I love it, it's Absolutely Fabulous.
:00:25. > :00:30.all compliments each other well. minutes left. How are you getting
:00:30. > :00:36.on? Brilliant. Super. Diarmuid's made the lamb's liver,
:00:36. > :00:41.I'm really looking forward to that. I thought that was one for you,
:00:41. > :00:51.Phil. Three minutes left on the main course.
:00:51. > :00:51.
:00:51. > :01:01.Wow. That's a big dish! Got to go out in about a minute. Done? Done.
:01:01. > :01:04.
:01:04. > :01:11.Let's go. I hope you're hungry. Pan fried lamb's liver, with
:01:11. > :01:21.streaky bacon, creamed mash, caramelised onion in a cream ju.
:01:21. > :01:29.
:01:29. > :01:34.Bacon's not been cooked properly, it's fatty and horrible. The liver
:01:34. > :01:40.is overcooked. The onions look like they've been given ten seconds in a
:01:40. > :01:50.microrave and the mash is cold with a ju which is just not there. It's
:01:50. > :01:50.
:01:50. > :01:54.Diarmuid, you have got 15 minutes and those puddings, how long are
:01:54. > :01:58.they going to take? 22 minutes.We are going to be late before we even
:01:58. > :02:03.think about plating. Not a great start, is it...
:02:03. > :02:06.They are rising. They are rising, they are rising, they are OK.
:02:06. > :02:13.give it another five minutes at least. Are you going to explain
:02:13. > :02:23.that to them? Yes.Go on then, chef. Hi. Pudding will be delayed by five
:02:23. > :02:37.
:02:37. > :02:45.Brilliant. 15 minutes over and we finally get a pudding out.
:02:45. > :02:51.Apologies for the delay. It's a sticky toffee pudding with a pecan
:02:51. > :02:54.sauce and cream on top. Thank you. It's intensely sweet and sticky
:02:54. > :03:04.which is what it should be. Tastes nice. The sweetness, the cream, the
:03:04. > :03:06.
:03:06. > :03:10.sauce, it works together nicely. But there's not enough. Three
:03:10. > :03:14.celebrities battling for their places in Celebrity MasterChef, but
:03:14. > :03:19.we have seen improvement. No-one better than Michael. The sea bass
:03:19. > :03:22.dish was great. I really loved the celeriac puree, the fondant potato,
:03:22. > :03:29.fish was beautiful. The chocolate fondant was very well made. So
:03:29. > :03:33.Michael's in, which means we have to choose between Rebecca and
:03:33. > :03:41.Diarmuid. Rebecca's first course was a tasty salad but it was a
:03:41. > :03:46.salad! Not much cooking, not a huge amount of skill. Most effort went
:03:46. > :03:51.into the South African dish, it's a very unusual dish and I didn't mind
:03:51. > :03:57.it but it's really unusual a thing to do. I don't know what that tells
:03:57. > :04:03.us about Rebecca. Diarmuid's main course, delivery on the liver was
:04:03. > :04:13.off, the yun yuns needed more caramelisation. The red wine sauce
:04:13. > :04:30.
:04:30. > :04:40.Two of you are going to line up One of you, unfortunately,
:04:40. > :05:01.
:05:01. > :05:05.It's been absolutely brilliant. show to find out some of your
:05:05. > :05:09.foodie questions now. Each caller will help us decide what Nico will
:05:09. > :05:15.be eating at the end of the show. We have a caller from Yorkshire,
:05:15. > :05:22.it's Jeff. Morning to you. Morning. What would you like to ask us?
:05:22. > :05:28.have some pieces of tuna steaks and I want to seer them but I don't
:05:28. > :05:35.know what to cook with them. Can you give my some -- me some ideas,
:05:35. > :05:42.please? Tuna's really great, something simple is something Asian,
:05:42. > :05:48.soya, ginger, seered on a barbecue, noodles, mint coriander is fresh
:05:48. > :05:58.and vegetable. You used some of that chilli jam? Yes, I like all
:05:58. > :05:59.
:05:59. > :06:04.the English muffin, like a tuna Benedict. For the Yorkshire folks!
:06:04. > :06:09.Did you make that up!? Feeling ins praisal!
:06:09. > :06:15.Lovely that. -- inspirational. What food would you like to see? It's
:06:15. > :06:19.got to be hell! Jim from Cornwall, are you there? Hi, James.You are a
:06:19. > :06:26.fisherman? That's right, mate, yes. I presume it's a fish question you
:06:26. > :06:33.want to ask. Fire away? Yes, please. I was out last night and caught a
:06:33. > :06:38.five pound bass. I wondered what's the best thing to do with it. Fire
:06:38. > :06:44.away? Sell it to Number 6. A big fish like that, leave it on the
:06:44. > :06:48.bone, wrap it in foil, parsley, basil, nice weather coming up,
:06:49. > :06:53.barbecue it and let it steam on the bone and cook in the tin foil, new
:06:53. > :06:58.potatoes and asparagus. No muffins? Not with this one. Would you take
:06:58. > :07:02.it home? Yes, stuff it with lemon, fennel, things like that, something
:07:02. > :07:06.aromatic, you don't want to spoil something like that. For a five
:07:06. > :07:12.pound bass, how long in the oven? would say half an hour, 40 minutes,
:07:12. > :07:18.nice and slowly or on the barbecue with the lid on. About 20 minutes
:07:18. > :07:25.on a barbecue? Yes.Wrap it in foil first. Heaven or hell today? Sorry
:07:25. > :07:30.about this, but hell! You see! It's my granny's buns that have done it,
:07:30. > :07:36.that's what's done it. Jim from North Wales, are you there? I am.
:07:36. > :07:40.What is your question? I've got a couple of ribs of Welsh beef here.
:07:40. > :07:45.Just wondering what ideas you could give for it? Sounds good. One each,
:07:45. > :07:49.you first, Paul? Sorry, but horseradish and beef I love. It's
:07:49. > :07:55.banned in my house! Beautiful. A match made in heaven for me. To me
:07:55. > :07:59.hrbgs I would rub it with English mustard, cracked black peppercorns
:07:59. > :08:05.and roast it with Yorkshire pudding and that would be mine? Yorkshire
:08:05. > :08:09.pudding for me also, shallots, carrots, vegetables, beautiful.
:08:09. > :08:13.used the banana shallots, that would be good? Simple to do, yes.
:08:14. > :08:19.What dish would you like to see, heaven or hell? Well, James, I'm a
:08:19. > :08:23.fish man as well so I'm going to go for hell. Three out of three!
:08:24. > :08:29.get on to business. Paul sits at the top of the board, Paul Rankin,
:08:29. > :08:34.has done for a few weeks now looking smug. 17.52 seconds. This
:08:35. > :08:44.is your first go, guys, at this. Omelette as fast as you can. Times
:08:45. > :09:07.
:09:07. > :09:17.on the clocks. Ready? Nervous? to get on the board this time!
:09:17. > :09:17.
:09:17. > :09:27.Speeded up. Right. Three star Michelin. Look at that, all leaked
:09:27. > :09:52.
:09:52. > :09:59.out the side. What is that bit?I of shell! Right. Paul, who did you
:09:59. > :10:06.want to beat on the board anyway? just want to be on your board,
:10:06. > :10:09.James. You did it in 29.48 seconds which puts you, good company there,
:10:09. > :10:14.Rachel Allen, Nigel Howarth sits about there. Somebody's got too
:10:14. > :10:24.much time on their hands in this studio. Look at all this! Clare,
:10:24. > :10:29.
:10:29. > :10:39.three star Michelin. You did it in 28.64 seconds. However, you're
:10:39. > :10:41.
:10:41. > :10:51.going in there. You got good company because Michel is in there
:10:51. > :11:02.
:11:02. > :11:06.heaven or hell? Steak and chips or crab? Here is Raymond Blanc in
:11:06. > :11:16.action. He's casting a culinary spell on some fabulous lamb. Enjoy
:11:16. > :11:30.
:11:31. > :11:35.In Jody's summer house in Hampshire, one of his special
:11:35. > :11:38.We do half of the lamb? We do half.- OK. Half for you, half for me. Fine.
:11:39. > :11:41.Having put so much effort into rearing his animals,
:11:41. > :11:44.Jody believes in purity of flavour when it comes to cooking them.
:11:44. > :11:47.Spit-roasting will take three or four hours,
:11:47. > :11:51.so to keep the meat moist, it's crucial to keep it well hydrated...
:11:51. > :11:54.Very good beer, thank you, sir. ..With beer. The lamb will love it.
:11:54. > :11:59.With the cooking started, Raymond can prepare his controversial spicy harissa paste.
:11:59. > :12:02.It's a serious spice experience.
:12:02. > :12:05.I don't know if Jody will like it or not.
:12:05. > :12:07.He may never forgive me.
:12:07. > :12:10.So my chillies, OK.
:12:10. > :12:14.This is a very mild variety, OK, so I thought of you.
:12:14. > :12:18.But that should be quite spicy, quite hot. Let's add some cumin.
:12:18. > :12:20.Oh, it's very fresh.
:12:20. > :12:23.And there's a...ah! Voila.
:12:23. > :12:26.Oh! The burn comes later.
:12:26. > :12:29.The taste comes first and the burn comes later.
:12:29. > :12:32.Let's give it to the lamb. I can smell it already.
:12:32. > :12:40.The meat is then basted with the harissa every 20 minutes until it's ready.
:12:40. > :12:47.Mmm. That old, wonderful smell.
:12:47. > :12:51.God, it smells so heavenly. So are we going to try this?
:12:51. > :12:54.Mm-hm. Am I allowed to spit it out?
:12:54. > :12:57.Don't you dare.
:12:57. > :12:59.Well, that's nice.
:12:59. > :13:03.It turns out when it's cooked, quite mild, but you can make it as hot as you want to.
:13:03. > :13:06.Just triple the amount of chilli you put in the paste... Yeah.
:13:06. > :13:09.And then that would be seriously "hoomph".
:13:09. > :13:17.A slow-roast lamb will easily feed 20 people, so there's more than enough for everyone.
:13:17. > :13:27.Oh! Mmm!
:13:27. > :13:29.
:13:29. > :13:32.Raymond's final recipe brings together
:13:33. > :13:38.each cut of lamb on a single plate,- all perfectly presented with an array of flavourful accompaniments,
:13:38. > :13:47.including braised caramelised shallots and a rich onion puree.
:13:47. > :13:53.All that I wanted to do is to show a dish celebrating this wonderful animal from nose to tail.
:13:53. > :13:59.And to accompany it, I've got a few little garnishes which are interesting.
:13:59. > :14:02.New techniques, new little secrets.
:14:02. > :14:07.And the first one, we are going to do our own sun-dried tomatoes.
:14:07. > :14:10.So you notice I don't take the core because the core is so tiny.
:14:10. > :14:14.We are at home, we are happy.
:14:14. > :14:18.No Michelin guide is going to turn up into my home. I hope not.
:14:18. > :14:23.No salt. Why?
:14:23. > :14:32.flavour, so you don't need salt.
:14:32. > :14:36.So a little bit of olive oil.
:14:36. > :14:41.Oh, they are beautiful.
:14:41. > :14:44.We call them in France "la pomme d'amour".
:14:45. > :14:48.And of course, Italian romanticising even more than the French, call it the pomodoro.
:14:49. > :14:51.It's interesting. And what do the English call it?
:14:51. > :14:55.Tomato! Oh, quel dommage!
:14:55. > :14:57.What a missed opportunity.
:14:57. > :15:01.The tomatoes go into the oven at 100 degrees for two hours
:15:01. > :15:04.to concentrate their sweetness, while Raymond starts the shallots.
:15:04. > :15:07.Add a bit of olive oil.
:15:07. > :15:11.They are braised whole with a few sprigs of thyme, some olive oil and enough water to cover.
:15:11. > :15:14.And then, I'm going to add a bit of black pepper.
:15:14. > :15:18.Whole black pepper. Whole black pepper? Yes, chef, I'll get that.
:15:18. > :15:24.Yeah. When you have a long cooking, use a whole black or white pepper to give a very mild pepper flavour.
:15:24. > :15:27.Adam, vive la France, non? Don't feel like it today?
:15:27. > :15:29.HE LAUGHS
:15:29. > :15:32.Adam. It's time that you mellow down, mon petit.
:15:32. > :15:36.None of that nationalism.
:15:36. > :15:39.Next, Raymond blends colourful kalamata olives with olive oil
:15:39. > :15:45.and water, creating a striking vibrant olive puree.
:15:45. > :15:49.Look at that. So stunning.
:15:49. > :15:54.You will not get that colour if you use the normal black olives.
:15:54. > :15:58.So now, we are going to do the onion puree. I'm not crying.
:15:58. > :16:01.I've done so many onions in my life,
:16:01. > :16:06.they are onion-proof. True.
:16:06. > :16:14.Before they go in the pan, Raymond adds garlic cloves and sage to the onions.
:16:14. > :16:18.That looks a lot, but you'll be amazed. It will go "psshhh".
:16:18. > :16:20."Sh...sh".
:16:20. > :16:24.About 200 grams of puree.
:16:24. > :16:32.The onions sweat gently for 30 minutes over a low heat until their volume has reduced by half.
:16:32. > :16:38.Next, after braising for 40 minutes, the shallots are sliced,
:16:38. > :16:44.before Raymond lightly colours them for one minute, to caramelise their edges.
:16:44. > :16:49.And of course, I use my sight, I use my nose, and I use my clock,
:16:49. > :16:52.my timer.
:16:52. > :16:54.Look how beautiful they are.
:16:54. > :16:58.So that can be prepared well in advance.
:16:58. > :17:01.Notice, I'm getting much more technical.
:17:01. > :17:06.The reduced onions and garlic are blended with 50 millilitres of olive oil until smooth and silky.
:17:06. > :17:10.It's then gently heated through.
:17:10. > :17:14.Now we are ready to bring together all of these elements onto one single dish.
:17:14. > :17:21.A brushing of the olive paste forms- a base for the caramelised shallots- and punchy sun-dried tomatoes.
:17:21. > :17:27.Then a warm layer of onion puree is spread underneath a sliver of slow-roasted shoulder...
:17:27. > :17:37...A rib of herb-encrusted lamb, and- the liver, straight from the pan.
:17:37. > :17:38.
:17:38. > :17:48.Oh, look at the colour of that jus.
:17:48. > :18:14.
:18:14. > :18:14.that look?! Time to find out if Nico
:18:14. > :18:14.Nico will
:18:14. > :18:14.Nico will be
:18:14. > :18:19.Nico will be facing
:18:19. > :18:25.Nico will be facing food heaven or hell. We have steak and chips for
:18:25. > :18:29.heaven. The dreaded food hell? Something we have only cooked once
:18:29. > :18:34.before, about five years ago, which are these soft shell crabs which
:18:34. > :18:40.could be deep fat fried, served with a nice garlic aioli and salad
:18:40. > :18:48.on the side. It's up to these guys to decide what you wanted. They
:18:48. > :18:54.chose hell? They did.Terrible. was 5-0. So just like Bullseye,
:18:54. > :19:00.this is what you would have won. Let's get on and do our soft shell
:19:00. > :19:03.crab. Paul's going to make a aioli. It's a mayonnaise we make with some
:19:04. > :19:08.cooked garlic. I'll get the garlic on there. If you can cut it in half
:19:08. > :19:12.for me, please, Clare, that would be great. Garlic is ready there. A
:19:12. > :19:17.bit of white wine, cook the garlic in that so it's nice and soft. Then
:19:17. > :19:24.we'll make a batter. You can make it. OK. I'm up for that.You wanted
:19:24. > :19:32.to do some cooking. If you put the flour in there.. Straight in there.
:19:32. > :19:38.Then sugar and salt in there as well. Caster sugar. Make sure you
:19:38. > :19:44.get all of it. A bit of salt. Sea salt. Then we grab some of this
:19:44. > :19:50.fresh yeast. OK.You can get this fresh or dried. This is the fresh
:19:50. > :19:56.yeast so that can go in. A bit of vinegar and then, if you can mix
:19:56. > :20:01.that together. Only about ten or 15 grammes of yeast. We are going to
:20:01. > :20:05.add in Belgian beer. You can see from the colour of it it's dark
:20:06. > :20:15.brown but the yeast gives the batter its lift as well. So mix
:20:16. > :20:16.
:20:16. > :20:26.that together. That's it. Sorry. Don't worry. That's it. Basically
:20:26. > :20:30.you are creating this paste really. Yes. Garlic straight in that pan.
:20:30. > :20:38.So mix this together. Until you get rid of all the luchs really. Then
:20:38. > :20:43.we are going to add a little bit more beer so it's nice and smooth -
:20:43. > :20:50.- lumps. The yeast is working so it causes it to rise up. Paul, you can
:20:50. > :20:56.describe what you are doing over there? Two egg yolks, dijo mustard,
:20:56. > :21:01.white wine vinegar, Saffron and I'm just emulsifying in some rapeseed
:21:01. > :21:04.oil. This is to make your own mayonnaise basically? The
:21:04. > :21:12.difference between this and a normal one, normal is whiter in
:21:12. > :21:20.colour because it uses vegetable oil and we are slowly adding this
:21:20. > :21:25.rapeseed oil. Chopped coriander. Throw that in. You are preparing a
:21:25. > :21:29.nice salad, Clare. Yes.You can throw this into the batter as well.
:21:29. > :21:33.You have the coriander and everything else. The garlic and the
:21:33. > :21:36.aioli, put in a little bit of white wine to soften it because it's
:21:36. > :21:42.harsh to taste. That's going to go into the mayonnaise in a minute.
:21:42. > :21:50.Turn our attention to these, your dreaded food hell? O out the sea,
:21:50. > :21:55.look at 'em. As they shed the hard shell, they're eaten within about
:21:55. > :22:00.four days of being caught, so this is the soft shell developing into a
:22:00. > :22:04.hard shell, so in fact you eat the entire lot of it. Awesome.Most of
:22:04. > :22:11.these you buy with frozen, but they are fantastic and you eat the
:22:11. > :22:19.entire lot when you deep fat fry it. They are available. Basically it's
:22:19. > :22:25.just like a little crab. Feel it. They're soft. You eat the entire
:22:25. > :22:33.lot because they are small. Well, you are about to anyway. If I don't
:22:33. > :22:40.throw it up all over the place anyway. You have half of it on my
:22:40. > :22:48.jacket anyway! Clare's making a nice dressing. We can lift this out
:22:48. > :22:54.now and add this to the mixture whilst the pureeing. That's the
:22:54. > :23:01.cooked garlic going in. Aioli is a mixture of garlic and Saffron into
:23:01. > :23:07.a mayonnaise. It's quick and simple to make your own. The more oil you
:23:07. > :23:17.add, the thicker it gets. A little dressing there. We can deep fry
:23:17. > :23:17.
:23:17. > :23:26.these in batches really. Concentration on your face there!
:23:26. > :23:32.know. If it does split, you've had it on a live show really. That's
:23:32. > :23:39.why he's concentrating. We take the whole lot, you see, the whole lot.
:23:39. > :23:44.Yes. In the frier. So that's what you do. You can use this batter for
:23:44. > :23:50.whatever you want, any fish you want to deep fat fry. Just fish or
:23:50. > :23:54.anything? Anything. Anything.Yeah. Maybe not a Mars Bar!
:23:55. > :23:59.The idea being, you very quickly fry it, it doesn't take very long,
:24:00. > :24:03.only about a minute, a minute and a half maybe. They get really crisp
:24:03. > :24:09.and you can eat the entire lot. Explain what the dressing is,
:24:09. > :24:19.Clare? Skpwrie I did a simple vinaigrette with lemon juice,
:24:19. > :24:20.
:24:20. > :24:27.rapeseed oil, salt and pepper. Mint and watercress leaves? Yes.They're
:24:27. > :24:33.your fried... They look OK actually. Nice, decent. Put some more in
:24:33. > :24:40.then?! OK, yes.You are a good actor! Shouldn't have said that now.
:24:40. > :24:45.Go and get another six out the freezer! They are fantastic. Those
:24:45. > :24:52.people who've never tried them before, I urge you to try and find
:24:52. > :24:58.them because they are available frozen but they are superb with the
:24:58. > :25:07.batter. They are fantastic. You can fry the entire lot. We can dress
:25:07. > :25:17.the salad when you are ready, Clare. Dressing done. Sorted. Really hot
:25:17. > :25:20.
:25:20. > :25:25.oil in the frier. Then we've got our aioli here. This is a yellow
:25:25. > :25:32.colour. Which of course is obviously served normally with fish
:25:32. > :25:39.soup. There you go. Slightly different to the stuff that you get
:25:39. > :25:44.on set. Yes. Much more healthy.You will be asking for more fancy
:25:44. > :25:48.things when you go back there. Is there a series two planned? There
:25:48. > :25:53.are rumours they are going to go on? For The Village, they are
:25:53. > :25:56.looking to do 42 episodes in total, which will span through the entire
:25:56. > :26:03.20th century, so you will learn about how your lives have been
:26:03. > :26:08.shaped today and how our ancestors shaped us in our way. That's the
:26:08. > :26:12.plan, to do 42 over the entire 20th century which would be amazing. If
:26:12. > :26:17.you look any American series like The Wire or something like that,
:26:17. > :26:23.you get involved in the characters. What will happen with you in the
:26:23. > :26:32.phone call, do you get grey hair? It takes me about four years to
:26:32. > :26:38.grow a beard anyway. We'll wait and see. There's your deep fried soft
:26:38. > :26:48.shell crab. We'll lift these out. Precision, you see. What's the best
:26:48. > :26:48.
:26:48. > :26:53.way of getting round this then? whole thing. Just the whole thing.
:26:53. > :26:59.There it is. You basically just take these off, that's the whole
:26:59. > :27:08.leg, dip it in the sauce and try it. I'll have a go. OK. Dive in, guys,
:27:08. > :27:15.tell us what you think. Tell us what you think. That is really nice,
:27:15. > :27:19.yeah. Genuinely it's really nice, really. Not even acting. I was
:27:19. > :27:26.double checking. Really, it's lovely. It's the best way of
:27:26. > :27:34.cooking it really. Deep fried. They are fantastic. Sorry, one minute!
:27:34. > :27:38.I'll get you back! One of the dishes was in a restaurant called
:27:38. > :27:43.Spargo and he did a deep fried soft shell crab and that was the last
:27:43. > :27:50.time I did it five years ago. If you can get hold of it, it's
:27:50. > :27:59.fantastic. Sousy's chosen a Peter Lehmann Riesling priced at �8.49,
:27:59. > :28:07.so you get to try it. Show three tomorrow? Is that right? Yes.When
:28:07. > :28:11.you are just coming back from the war? Yes, Joe returns from war a
:28:11. > :28:16.changed man. He's seen things at war, rightly so, that will change a
:28:16. > :28:22.person forever and yes, he comes back just... Have you filmed six
:28:22. > :28:28.parts for this series, yes? Yes.A few more to two? Yes.Hopefully
:28:28. > :28:34.I've chained your taste buds. like fish, I'm not into shells and
:28:34. > :28:40.snails and shellfish and all that sort of thing but that's genuinely
:28:40. > :28:46.nice. Apparently Twitter's gone mad for you. It's gone mad. Even I
:28:46. > :28:56.tweet. That's all from us. Thanks to Paul Ainsworth, Clare Smythe and